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婴儿配方奶粉中亚油酸和α-亚麻酸添加量的研究进展 被引量:7
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作者 蒋瑜 熊文珂 +3 位作者 卓永财 张国农 洪青 刘小鸣 《粮食与油脂》 北大核心 2015年第6期12-15,共4页
目前我国对婴儿配方奶粉成分的研究主要集中于脂肪酸的分析研究。该文综述了国内外奶粉标准、市售奶粉脂肪酸含量及近年来亚油酸和α–亚麻酸添加量在婴幼儿配方奶粉中的研究现状,着重阐述亚油酸和α–亚麻酸的添加量对婴儿健康生长、... 目前我国对婴儿配方奶粉成分的研究主要集中于脂肪酸的分析研究。该文综述了国内外奶粉标准、市售奶粉脂肪酸含量及近年来亚油酸和α–亚麻酸添加量在婴幼儿配方奶粉中的研究现状,着重阐述亚油酸和α–亚麻酸的添加量对婴儿健康生长、脑和视网膜发育的重要作用,试图给婴幼儿配方奶粉企业提供一些参考。 展开更多
关键词 婴幼儿配方奶粉 亚油 α–亚麻酸
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花椒籽油高纯度α-亚麻酸提取 被引量:5
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作者 张巧云 马养民 《粮食与油脂》 北大核心 2011年第7期21-24,共4页
以花椒籽油为原料,通过酯交换制备混合脂肪酸甲酯,利用尿素包合技术、硝酸银―硅胶柱层析法,对花椒籽油α–亚麻酸进行分离纯化,得到纯度高于92%α–亚麻酸产品。
关键词 花椒籽油 α–亚麻酸 酯交换 尿素包合 银―硅胶
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α–亚麻酸植物甾醇酯改善非酒精性脂肪性肝病作用 被引量:2
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作者 郭艳 郑明明 +3 位作者 李晓钰 王琳奇 薛婷丽 韩浩 《中国公共卫生》 CAS CSCD 北大核心 2021年第3期512-515,共4页
目的探讨α–亚麻酸植物甾醇酯(ALA-PS)对非酒精性脂肪性肝病(NAFLD)的改善作用和潜在分子机制。方法选用50只雄性C57BL/6J小鼠,适应性喂养1周后随机分为5组,分别为对照组、模型组、植物甾醇组(PS)、α–亚麻酸组(ALA)和α–亚麻酸植物... 目的探讨α–亚麻酸植物甾醇酯(ALA-PS)对非酒精性脂肪性肝病(NAFLD)的改善作用和潜在分子机制。方法选用50只雄性C57BL/6J小鼠,适应性喂养1周后随机分为5组,分别为对照组、模型组、植物甾醇组(PS)、α–亚麻酸组(ALA)和α–亚麻酸植物甾醇酯组(ALA-PS),每组10只。对照组给予普通饲料,模型组给予高脂饲料,PS、ALA和ALA-PS组给予相同高脂饲料并分别添加2%PS、1.3%ALA和3.3%ALA-PS。16周后,测定小鼠体重和肝指数;血清和肝脏TG、TC水平;HE染色观察肝组织脂质蓄积和脂肪变性程度;透射电镜观察内质网形态;Western blot法检测肝脏JNK、p-JNK、Bcl-2及Bax蛋白表达水平。结果与对照组比较,模型组小鼠肝组织出现大量脂质蓄积;与模型组比较,ALA-PS组显著改善高脂饮食诱导的小鼠肝脏脂肪变性,恢复了肝细胞内质网形态并显著降低血清及肝脏TG和TC水平(P <0.05);ALA-PS显著降低凋亡关键调节因子p-JNK和Bax的蛋白表达水平,增加Bcl-2蛋白表达水平。结论 ALA-PS干预能够有效改善高脂饮食导致的NAFLD,其分子机制与抑制内质网应激引起的细胞凋亡有关。 展开更多
关键词 非酒精性脂肪性肝病(NAFLD) α–亚麻酸植物甾醇酯(ALA-PS) 内质网应激 细胞凋亡
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Production of γ-linolenic acid and stearidonic acid by Synechococcus sp.PCC7002 containing cyanobacterial fatty acid desaturase genes 被引量:3
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作者 董学卫 何庆芳 +4 位作者 彭振英 于金慧 边斐 李有志 毕玉平 《Chinese Journal of Oceanology and Limnology》 SCIE CAS CSCD 2016年第4期772-780,共9页
Genetic modifi cation is useful for improving the nutritional qualities of cyanobacteria. To increase the total unsaturated fatty acid content, along with the ratio of ω-3/ω-6 fatty acids, genetic engineering can be... Genetic modifi cation is useful for improving the nutritional qualities of cyanobacteria. To increase the total unsaturated fatty acid content, along with the ratio of ω-3/ω-6 fatty acids, genetic engineering can be used to modify fatty acid metabolism. S ynechococcus sp. PCC7002, a fast-growing cyanobacterium, does not contain a Δ6 desaturase gene and is therefore unable to synthesize γ-linolenic acid(GLA) and stearidonic acid(SDA), which are important in human health. In this work, we constructed recombinant vectors Syd6 D, Syd15 D and Syd6Dd15 D to express the Δ15 desaturase and Δ6 desaturase genes from Synechocystis PCC6803 in Synechococcus sp. PCC7002, with the aim of expressing polyunsaturated fatty acids. Overexpression of the Δ15 desaturase gene in S ynechococcus resulted in 5.4 times greater accumulation of α-linolenic acid compared with the wild-type while Δ6 desaturase gene expression produced both GLA and SDA. Co-expression of the two genes resulted in low-level accumulation of GLA but much larger amounts of SDA, accounting for as much to 11.64% of the total fatty acid content. 展开更多
关键词 Synechococcus sp.PCC7002 Synechocystis sp.PCC6803 Δ15 fatty acid desaturase Δ6 fatty acid desaturase polyunsaturated fatty acids
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Incorporation of Omega-3 on an Extruded Snack with Golden Flaxseed
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作者 Amira F. Kessler Annahas Damila R. de Morais +2 位作者 Breno M. Joia Ana C. de Aguiarl, Jesui V. Visentainer Antonio R. Giriboni Monteiro 《Journal of Food Science and Engineering》 2013年第6期317-322,共6页
This study evaluates the incorporation of alpha-linolenic acid (LNA, 18:3n-3) through the golden flaxseed in snacks' formulations with and without seasoning. Snacks with different formulations presented significan... This study evaluates the incorporation of alpha-linolenic acid (LNA, 18:3n-3) through the golden flaxseed in snacks' formulations with and without seasoning. Snacks with different formulations presented significant differences (P 〈 0.05) in their proximate composition, mainly for total lipids and moisture content. Regarding the fatty acids profile, six different fatty acids were found: 16:0, 18:0, 18:1n-9, 18:1n-7, 18:2n-6 (LA) and 18:3n-3. The majority fatty acid was 18:2n-6 (LA) due to the predominance of corn in the products formulation. The incorporation of 18:3n-3 was observed, and this fatty acid was not affected by the extrusion temperature during the processing or the storage time. The results of sensory evaluation indicated that the product developed with addition of golden flaxseed had mild acceptance among the panelists. Thus, it was concluded that the addition of flaxseed is feasible for the nutritional enrichment of corn snacks. 展开更多
关键词 Golden flaxseed alpha-linolenic acid EXTRUSION snacks.
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