Objective:To investigate the mechanistic basis for the attenuation of bone degeneration by edible bird's nest(EBN)in ovariectomized rats.Methods:Forty-two female Sprage-Dawley rats were randomized into 7 groups(6 ...Objective:To investigate the mechanistic basis for the attenuation of bone degeneration by edible bird's nest(EBN)in ovariectomized rats.Methods:Forty-two female Sprage-Dawley rats were randomized into 7 groups(6 in each group).The ovariectomized(OVX)and OVX+6%,3%,and 1.5%EBN and OVX+estrogen groups were given standard rat chow alone,standard rat chow+6%,3%,and 1.5%EBN,or standard rat chow+estrogen therapy(0.2mg/kg per day),respectively.The sham-operation group was surgically opened without removing the ovaries.The control group did not have any surgical intervention.After 12 weeks of intervention,blood samples were taken for serum estrogen,osteocalcin,and osteoprotegerin,as well as the measurement of magnesium,calcium abd zinc concentrations.While femurs were removed from the surrounding muscles to measure bone mass density using the X-ray edge detection technique,then collected for histology and estrogen receptor(ER)immunohistochemistry.Results:Ovariectomy altered serum estrogen levels resulting in increased food intake and weight gain,while estrogen and EBN supplementation attenuated these changes.Ovariectomy also reduced bone ER expression and density,and the production of osteopcalcin and osteorotegerin,which are important pro-osteoplastic hormones that promote bone mineraliztion and density.Conversely,estrogen and EBN increased serum estrogen levels leading to increased bone ER expression,pro-osteoplastic hormone production and bone density(all P<0.05).Conclusion:EBN could be used as a safe alternative to hormone replacement therapys for managing menopausal complications like bone degeneration.展开更多
OBJECTIVES:Proteins are the major component and play a key role in nutritious and therapeutic functions of edible bird’s nest(EBN);however,limited studies have been conducted on the protein due to difficulties in ext...OBJECTIVES:Proteins are the major component and play a key role in nutritious and therapeutic functions of edible bird’s nest(EBN);however,limited studies have been conducted on the protein due to difficulties in extraction,isolation as well as identification.This study aimed to provide comprehensive information for the quality evaluation of EBN peptides,which would be a valuable reference for further study on EBN proteins.METHODS:Here,we developed a quality control method using high performance liquid chromatography(HPLC)peptide fingerprints deriving from EBN being digested with simulated gastric fluid.The characteristic peptide peaks were collected and identified by LC-MS/MS.RESULTS:The characteristic peptide peaks,corresponding to the protein fragments of acidic mammalian chitinase-like,lysyl oxidase,and Mucin-5AC-like,were identified and quantified.Interestingly,the principal component analysis indicated that the fingerprints were able to discriminate colour of EBN(white/red)and production sites(cave/house)of White EBN on the same weight basis.As proposed by the model developed in this study,Muc-5AC-like and AMCaselike proteins were the markers with the highest discriminative power.CONCLUSIONS:The overall findings suggest that HPLC peptide fingerprints were able to clearly demonstrate peptide profile differences between genuine and adulterated EBN samples;and classify EBN samples by its color and production site.In addition,the protein identification results suggested that Muc-5AC-like protein was the major protein in EBN.展开更多
The unique composition of milk makes this basic foodstuff into an exceptional raw material for the production of new ingredients with desired properties and diverse applications in the food industry. The fractionation...The unique composition of milk makes this basic foodstuff into an exceptional raw material for the production of new ingredients with desired properties and diverse applications in the food industry. The fractionation of milk is the key in the development of those ingredients and products;hence continuous research and development on this field, especially various levels of fractionation and separation by filtration, have been carried out. This review focuses on the production of milk fractions as well as their particular properties, applications and processes that increase their exploitation. Whey proteins and caseins from the protein fraction are excellent emulsifiers and protein supplements. Besides, they can be chemically or enzymatically modified to obtain bioactive peptides with numerous functional and nutritional properties. In this context, valorization techniques of cheese-whey proteins, by-product of dairy industry that constitutes both economic and environmental problems, are being developed. Phospholipids from the milk fat fraction are powerful emulsifiers and also have exclusive nutraceutical properties. In addition, enzyme modification of milk phospholipids makes it possible to tailor emulsifiers with particular properties. However, several aspects remain to be overcome;those refer to a deeper understanding of the healthy, functional and nutritional properties of these new ingredients that might be barriers for its use and acceptability. Additionally, in this review, alternative applications of milk constituents in the non-food area such as in the manufacture of plastic materials and textile fibers are also introduced. The unmet needs, the cross-fertilization in between various protein domains,the carbon footprint requirements, the environmental necessities, the health and wellness new demand, etc., are dominant factors in the search for innovation approaches;these factors are also outlining the further innovation potential deriving from those “apparent” constrains obliging science and technology to take them into account.展开更多
基金Supported by Grants from Ministry of Science,Technology and Innovation,E-science Fund(No.5450666)Malaysia+3 种基金the Health and Family Planning Commission of Hebei(No.20160315)the Administration of Traditional Chinese Medicine of Hebei(No.2017196)the Key Discipline Construction Project of Hebei Provincial Universities[No.JiJiao Gao-2013-(4)-2012-37]Start up Fund for High Level Talents of Chengde Medical University(No.201704)。
文摘Objective:To investigate the mechanistic basis for the attenuation of bone degeneration by edible bird's nest(EBN)in ovariectomized rats.Methods:Forty-two female Sprage-Dawley rats were randomized into 7 groups(6 in each group).The ovariectomized(OVX)and OVX+6%,3%,and 1.5%EBN and OVX+estrogen groups were given standard rat chow alone,standard rat chow+6%,3%,and 1.5%EBN,or standard rat chow+estrogen therapy(0.2mg/kg per day),respectively.The sham-operation group was surgically opened without removing the ovaries.The control group did not have any surgical intervention.After 12 weeks of intervention,blood samples were taken for serum estrogen,osteocalcin,and osteoprotegerin,as well as the measurement of magnesium,calcium abd zinc concentrations.While femurs were removed from the surrounding muscles to measure bone mass density using the X-ray edge detection technique,then collected for histology and estrogen receptor(ER)immunohistochemistry.Results:Ovariectomy altered serum estrogen levels resulting in increased food intake and weight gain,while estrogen and EBN supplementation attenuated these changes.Ovariectomy also reduced bone ER expression and density,and the production of osteopcalcin and osteorotegerin,which are important pro-osteoplastic hormones that promote bone mineraliztion and density.Conversely,estrogen and EBN increased serum estrogen levels leading to increased bone ER expression,pro-osteoplastic hormone production and bone density(all P<0.05).Conclusion:EBN could be used as a safe alternative to hormone replacement therapys for managing menopausal complications like bone degeneration.
基金This research was supported by the grants of Hong Kong Research Grants Council TBS(T13-607/12R),GRF(661110,662911,660411,663012,662713),ITC(UIM/254),TUYF12SC02,TUYF12SC03,TUYF15SC01,The Hong Kong Jockey Club Charities Trust(HKJCCT12SC01)Foundation of The Awareness of Nature(TAON12SC01),SRFDP and RGC ERG Joint Fund(2013009614001/M-HKUST604/13)to Karl Wah-Keung TsimNational Natural Science Foundation Item(81173498)to Xiao-Ping Lai.
文摘OBJECTIVES:Proteins are the major component and play a key role in nutritious and therapeutic functions of edible bird’s nest(EBN);however,limited studies have been conducted on the protein due to difficulties in extraction,isolation as well as identification.This study aimed to provide comprehensive information for the quality evaluation of EBN peptides,which would be a valuable reference for further study on EBN proteins.METHODS:Here,we developed a quality control method using high performance liquid chromatography(HPLC)peptide fingerprints deriving from EBN being digested with simulated gastric fluid.The characteristic peptide peaks were collected and identified by LC-MS/MS.RESULTS:The characteristic peptide peaks,corresponding to the protein fragments of acidic mammalian chitinase-like,lysyl oxidase,and Mucin-5AC-like,were identified and quantified.Interestingly,the principal component analysis indicated that the fingerprints were able to discriminate colour of EBN(white/red)and production sites(cave/house)of White EBN on the same weight basis.As proposed by the model developed in this study,Muc-5AC-like and AMCaselike proteins were the markers with the highest discriminative power.CONCLUSIONS:The overall findings suggest that HPLC peptide fingerprints were able to clearly demonstrate peptide profile differences between genuine and adulterated EBN samples;and classify EBN samples by its color and production site.In addition,the protein identification results suggested that Muc-5AC-like protein was the major protein in EBN.
文摘The unique composition of milk makes this basic foodstuff into an exceptional raw material for the production of new ingredients with desired properties and diverse applications in the food industry. The fractionation of milk is the key in the development of those ingredients and products;hence continuous research and development on this field, especially various levels of fractionation and separation by filtration, have been carried out. This review focuses on the production of milk fractions as well as their particular properties, applications and processes that increase their exploitation. Whey proteins and caseins from the protein fraction are excellent emulsifiers and protein supplements. Besides, they can be chemically or enzymatically modified to obtain bioactive peptides with numerous functional and nutritional properties. In this context, valorization techniques of cheese-whey proteins, by-product of dairy industry that constitutes both economic and environmental problems, are being developed. Phospholipids from the milk fat fraction are powerful emulsifiers and also have exclusive nutraceutical properties. In addition, enzyme modification of milk phospholipids makes it possible to tailor emulsifiers with particular properties. However, several aspects remain to be overcome;those refer to a deeper understanding of the healthy, functional and nutritional properties of these new ingredients that might be barriers for its use and acceptability. Additionally, in this review, alternative applications of milk constituents in the non-food area such as in the manufacture of plastic materials and textile fibers are also introduced. The unmet needs, the cross-fertilization in between various protein domains,the carbon footprint requirements, the environmental necessities, the health and wellness new demand, etc., are dominant factors in the search for innovation approaches;these factors are also outlining the further innovation potential deriving from those “apparent” constrains obliging science and technology to take them into account.
