Effects of 5% Biological Compound Premix on Milk Perform ance and Quality in Dairy Cow

This study was to investigate the effect of biological compound premix on the performance and milk quality in dairy cows. Twenty Holstein cows, with the similar age, parity, lactating month, gestation period, milk quantity and body weight, were randomly divided into two groups. The cows in two groups were fed with either common compound premix as control or 5% biological compound premix as treatment group. Two treatments contained same basal diet but different composi- tions of premix. The feeding experiment lasting 74 days displayed that daily milk quantity in treatment group was significantly higher than control group （P 〈 0.05 ）. The milk fat percentage was increased significantly in treatment group with the extended lactation time than control group （P 〈 0.05 ）. The milk protein and solids percentage were raised, but no significant difference was found between the two treatments （P 〉0.05 ）. The results indicated that 5% biological compound premix supplied in basal diet could facilitate to increase the milk performance and to ameliorate the milk quality of dairy cows.

Fungal Bioactive Compounds with Antiviral Effect

Basidial fungi have long been known as sources of antitumor compounds such as polysaccharides. Studies conducted by scientists from different countries demonstrate that polysaccharides and other fungal compounds （proteins, glycoproteins, terpenoids, melanins, nucleosides, etc.） exhibit antiviral activity against many viruses pathogenic for humans. The review presents data on the studied antiviral activities of higher basidial fungi against herpes, West Nile, influenza, human immunodeficiency and hepatitis viruses as well as orthopoxviruses including variola virus. Many species of basidial fungi and various classes of biologically active compounds obtained from them are capable of effectively inhibiting the development of viruses in cells and animals while possessing low toxicity. Biologically active compounds from the same fungal species can exhibit antiviral effects against different pathogens. Effective strains isolated from wild mushrooms in culture represent promising objects for the development of biotechnological drugs, including ones possessing antiviral activity. The data on antitumor and antiviral activities of compounds from the same fungal species indicate the correlation of these properties. In this connection, preparations of basidial fungi may have prophylactic value in preventing cancers of viral etiology.

Study on Integral Dissolution Model Based on Biological Potency for Compound Chinese Materia Medica

Objective To investigate the integral dissolution model based on biological potency in order to evaluate the dissolution of Compound Chinese materia medica（CCMM） in vitro. Methods The contents of paeoniflorin, phillyrin, ginsenoside Rg1, and adenosine of ten batches of Compound Biejia Ruangan Tablet（CBRT） were determined at different times. The self-defined weighting coefficient based on the contents has been created to establish the integral dissolution model. In addition, the biological potency of CBRT was measured by MTT assay. Then, the f2 similar factor was used to evaluate the similarity of the batches. Results Compared with batch a, some batches’ f2 values of paeoniflorin and adenosine were less than 50, while f2 values of ginsenoside Rg1, phillyrin, and integral component were more than 50. Likewise, ginsenoside Rg1, phillyrin, and integral component were all in good correlation with biological dissolution. Conclusion The results of the integral dissolution based on biological test of CBRT demonstrate that the bioassay method may be a promising supplement for its quality evaluation.

Electrochemical Sensors Applied for In vitro Diagnosis

Electrochemical sensing technology has received extensive attention from researchers for its unique detection and analysis methods as well as the promising applications in clinical diagnosis.Compared with other detection methods,such as capillary electrophoresis,high‐performance liquid chromatography and liquid chromatography-tandem mass spectrometry,the electrochemical sensor overcomes the disadvantages of expensive cost and complicated operation,as an ideal device for in vitro detection.In this article,we mainly introduce some methods for the detection of biologically important compounds and cancer biomarkers,and briefly summarize the characteristics of these methods at first.And then,we also focus on the latest research progress in the application of electrochemical sensing technology to biologically important compounds’and cancer biomarkers’detection.Finally,the development trend and challenges of electrochemical sensing technology for in vitro diagnosis are also prospected.

Effect of salt reduction on nutritional,functional and sensory aspects of Anhui‑style doubanjiang,a traditional Chinese broad bean paste

This study aimed to reveal the effect of salt reduction on the nutritional,functional and sensory aspects of doubanjiang through preparing three sets of doubanjiang fermentation(Sample H,Sample M and Sample L)with different salt concentrations.The results showed that fermentation with lower salt concentration led to significantly higher amino acids concentrations in doubanjiang,while the organic acids concentrations were also slightly increased.For biologically active compounds,the concentrations of total flavonoids,total phenols and five monomer isoflavones in Sample L were all significantly higher than those in Sample M and Sample H.Moreover,better anti-oxidant ability was observed in doubanjiang samples fermented with lower salt concentration.Bacillus and Millerozyma genus were found to be closely related to the formation of amino acids and biologically active compounds in doubanjiang,while organic acids were highly correlated with Cronobacter,Erwinia,Trabulsiella,Enterobacter and Millerozyma genus.Through sensory evaluation and electric tongue,unsatisfactory sensory characteristics,such as lighter color,strong acid taste and off-flavor,were found in lower salt fermented doubanjiang samples.This indicated that lower salt concentration favored the nutrition and function of doubanjiang while negatively influenced doubanjiang flavor.This study deepened our understanding of the roles of salt concentration on doubanjiang fermentation and provided guidance for the further development of low-salt doubanjiang.