This paper examines the nutrition impacts of using non-solid cooking fuel on under-five children in developing countries.We draw on data from more than 1.12 million children in 62 developing countries from the Demogra...This paper examines the nutrition impacts of using non-solid cooking fuel on under-five children in developing countries.We draw on data from more than 1.12 million children in 62 developing countries from the Demographic and Health Surveys(DHS).Results from both fixed effects(FE)and instrumental variable(IV)estimates show that using non-solid cooking fuel significantly improves the nutrition outcomes of under-five children.Compared with their peers from households mainly using solid fuel,children from households mainly using non-solid fuel exhibit a lower probability of experiencing stunting(by 5.9 percentage points)and being underweight(by 1.2 percentage points).Our further investigation provides evidence for several underlying mechanisms,such as improved indoor air quality,induced reduction in children’s respiratory symptoms,benefits on maternal health,and reduction in maternal time spent on fuel collection or cooking.Heterogenous analyses suggest that the nutrition benefits of using non-solid cooking fuel are more prominent among boys,children above three years old,and those from households of lower socioeconomic status,rural areas,and Southeast Asia.展开更多
OBJECTIVE To investigate three features of dietary cooking oil intake,namely,the consumption,cooking style,and composition of fatty acids in relation to several cardiometabolic measurements in an elderly Chinese popul...OBJECTIVE To investigate three features of dietary cooking oil intake,namely,the consumption,cooking style,and composition of fatty acids in relation to several cardiometabolic measurements in an elderly Chinese population.METHODS The elderly(≥65 years)participants for this study were recruited from two community health centers in the urban area of Shanghai.A questionnaire was administered to collect information on dietary oil consumption(low,medium and high)and cooking styles(fry or stir-fry vs.others)and the composition of fatty acids(poly-unsaturated vs.mono-unsaturated).The cardiometabolic measurements included anthropometry,blood pressure,fasting plasma glucose and serum lipids.RESULTS The 1186 study participants had a mean age of 70.9±5.4 years.The mean dietary oil consumption was 35.0 g/d,being low(<25 g/d),medium(25-49 g/d)and high(≥50 g/d)in 485,467 and 234 participants,respectively.The proportion of the fry or stir-fry cooking style and oils rich in mono-unsaturated fatty acids was 30.4%and 27.4%,respectively.Both before and after adjustment for sex,age,current smoking and alcohol intake,dietary oil consumption was significantly(P≤0.02)and positively associated with the prevalence of treated hypertension and fasting plasma glucose concentration.With similar adjustments as above and additional adjustment for dietary oil consumption,the fry or stir-fry cooking style was significantly(P≤0.048)and positively associated with body mass index,but inversely with systolic and diastolic blood pressure and serum low-density lipoprotein cholesterol,and the dietary intake of oils rich in mono-unsaturated fat acids was significantly(P≤0.02)and positively associated with diastolic blood pressure,serum triglycerides,total cholesterol and low-density lipoprotein cholesterol,and the prevalence of hypertriglyceridemia and hypercholesterolemia.CONCLUSIONS This study showed that both the consumption and composition of fatty acids of the dietary oils mattered with regard to several cardiometabolic measurements in an elderly Chinese population.展开更多
Tilapia is a freshwater fish group with a sustainable prospect but suffers off-notes appearing during cooking processes.To promote pleasant odorants by thermal cooking processes,tilapia fillets were cooked in differen...Tilapia is a freshwater fish group with a sustainable prospect but suffers off-notes appearing during cooking processes.To promote pleasant odorants by thermal cooking processes,tilapia fillets were cooked in different ways(roasting,microwave-heating,boiling and steaming).Their aroma profiles were analysed with special focus on off-notes and umami-enhancing odorants by principal component analysis,and correlated with the heating time,colour,moisture and water activity by partial least squares regression analysis.Results showed that the“green”and“earthy”off-notes were highly correlated with the boiling process(excess of water,short heating time),while most of the umami-enhancing odorants had a high association with the roasting process(low water content,long heating time,better Maillard reaction).This study indicated that roasting is the most adapted cooking process promoting Maillard-derived aromas,umami-enhancing aromas and meanwhile,reducing off-notes.This research helps in understanding the off-note generation in tilapia and promoting desirable umami-enhancing odorants.展开更多
Based on the drilling, logging, experimental and testing data of Well PD1, a shallow normal-pressure shale gas well in the Laochangping anticline in southeastern Sichuan Basin, the shallow shale gas reservoirs of the ...Based on the drilling, logging, experimental and testing data of Well PD1, a shallow normal-pressure shale gas well in the Laochangping anticline in southeastern Sichuan Basin, the shallow shale gas reservoirs of the Ordovician Wufeng Formation to Silurian Longmaxi Formation (Wufeng-Longmaxi) were investigated in terms of geological characteristics, occurrence mechanism, and adsorption-desorption characteristics, to reveal the enrichment laws and high-yield mechanism of shallow normal-pressure shale gas in complex structure areas. First, the shallow shale gas reservoirs are similar to the medium-deep shale gas reservoirs in static indicators such as high-quality shale thickness, geochemistry, physical properties and mineral composition, but the former is geologically characterized by low formation pressure coefficient, low gas content, high proportion of adsorbed gas, low in-situ stress, and big difference between principal stresses. Second, shallow shales in the complex structure areas have the gas occurrence characteristics including low total gas content (1.1-4.8 m3/t), high adsorbed gas content (2.5-2.8 m3/t), low sensitive desorption pressure (1.7-2.5 MPa), and good self-sealing. Third, the adsorbed gas enrichment of shales is mainly controlled by organic matter abundance, formation temperature and formation pressure: the higher the organic matter abundance and formation pressure, the lower the formation temperature and the higher the adsorption capacity, which is more beneficial for the adsorbed gas occurrence. Fourth, the shallow normal-pressure shale gas corresponds to low sensitive desorption pressure. The adsorbed gas can be rapidly desorbed and recovered when the flowing pressure is reduced below the sensitive desorption pressure. Fifth, the exploration breakthrough of Well PD1 demonstrates that the shallow complex structure areas with adsorbed gas in dominance can form large-scale shale reservoirs, and confirms the good exploration potential of shallow normal-pressure shale gas in the margin of the Sichuan Basin.展开更多
Due to good nutritional properties and potential health benefits,quinoa has gained an increasing attention.The study aimed to analyze the effect of pressure cooking on the composition,antioxidant activity,antibacteria...Due to good nutritional properties and potential health benefits,quinoa has gained an increasing attention.The study aimed to analyze the effect of pressure cooking on the composition,antioxidant activity,antibacterial activity and bioavailability of phenolic compounds in four types of quinoa,and to evaluate the correlation between phenolics and its biological activities by correlation analysis.The results showed that different varieties of quinoa contained different phenolic components and their biological activities were different.Pressure cooking could significantly increase(P<0.05)the phenolic contents of quinoa,and decrease in vitro digestibility of protein.The antioxidant activity,antibacterial activity and bioavailability of quinoa were also enhanced which were positively related with phenolic contents.HPLC analysis indicated that at least twelve phenolic compounds were found in quinoa,and hyperoside,sinapic acid,rutin and ferulic acid occupied a majority of them.Correlation analysis suggested that hyperoside,quercetin,sinapic acid,ferulic acid and gallic acid made the key contribution to antioxidant and antibacterial activities of phenolic compounds of quinoa.The results provided valuable information for quinoa processing with phenolics as functional ingredient.展开更多
With the acceleration of the pace of social life and the emergence of the convenience economy,the requirements for on-demand cooking services have increased due to the increasing demand for food quality and the health...With the acceleration of the pace of social life and the emergence of the convenience economy,the requirements for on-demand cooking services have increased due to the increasing demand for food quality and the health concerns associated with takeaway food,as well as the lack of cooking skills.This paper aims to analyze the business model of on-demand cooking service platforms in China with the theory of Business Model Canvas proposed by Alexander Osterwalder.By exploring the advantages and disadvantages of the business model of on-demand door-to-door cooking,the study seeks to provide relevant recommendations.展开更多
Pyrethroids can be ingested by humans through eating contaminated oysters,which is potentially harmful to health.This study aimed to investigate the effects of raw,steaming,and roasting on cypermethrin(CP)and fenpropa...Pyrethroids can be ingested by humans through eating contaminated oysters,which is potentially harmful to health.This study aimed to investigate the effects of raw,steaming,and roasting on cypermethrin(CP)and fenpropathrin(FP)in oysters during simulated digestion.Results showed that the amount of released CP and FP was different from raw(CP:0.617μg·g−1,FP:0.266μg·g−1),steaming(CP:0.498μg·g−1,FP:0.660μg·g−1),and roasting(CP:1.186μg·g−1,FP:0.588μg·g−1)at the end of simulated digestion.The share of cis-CP and low-efficiency CP increased significantly(p<0.05),and the share of high-efficiency trans-CP did not maintain a high level for a long time during simulated digestion.The fluorimetric titration and isothermal titration calorimetry confirmed that CP and FP could spontaneously interact with oyster actin,and CP could bind with oyster actin more tightly than FP.This study reveals that cooking methods affect the binding capacity of CP and FP to oyster tissues and influence the changes of CP and FP in oysters during digestion.Furthermore,the current study provides a reference for assessing the potential harm of pyrethroids in oysters to consumers.展开更多
Soy proteins are globular in nature and are resistant to denaturation with lower intensity thermal treatments like cooking.Likewise,germination can also alter the protein structure through the activity of various enzy...Soy proteins are globular in nature and are resistant to denaturation with lower intensity thermal treatments like cooking.Likewise,germination can also alter the protein structure through the activity of various enzymes and sonication can disrupt the molecular structure through cavitation and other ultrasound effects,and contribute to some reduction in immunoreactivity(IR)of allergens.This study evaluated the effects of germination and sonication pretreatment in combination with common cooking on lowering the soy allergen IR.Germination was carried out for up to 120 h and ultrasound sonication treatments were given for 20,40 and 60 min at room temperature.Cooking at 100 oC was carried out for 10 to 60 min.The soy allergen IR was evaluated using a commercial sandwich ELISA kit.The combined action of germination,sonication and cooking helped to reduce the soy allergen IR to single digit mg/L levels from the nearly 400 mg/L initial level in the 5%soy slurry(>99%reduction).These levels are lower than the reported threshold values of soy allergens in foods.In addition,the germination and ultrasound process was shown to reduce the anti-nutritional properties and enhance the phenolic and radical scavenging activity by over 50%.展开更多
The purpose is to study the influence of cooking and storage habits on the quality of macadamia nut oil,so as to provide reference for macadamia nut processingenterprises and consumers.Macadamia oil was treated at 100...The purpose is to study the influence of cooking and storage habits on the quality of macadamia nut oil,so as to provide reference for macadamia nut processingenterprises and consumers.Macadamia oil was treated at 100℃,200℃,300℃,microwave heating,45℃constant temperature storage,natural light for different times,and its acid value,peroxide value,squalene,sterol and fatty acid content were detected according to the national standard method.The results showed that the acid value and peroxide value increased with time.The acid value and peroxide value of macadamia oil cooked at 300℃and stored under natural light were higher than those heated by microwave and stored at 45℃,and increased rapidly with the increase of cooking and light time.The acid value was as high as 0.77 mg/g,with an increase of 63.8%,and the peroxide value was as high as 6.18 mg/g,with an increase of 43.7%.As for squalene,it decreased in varying degrees with heating time and storage time.Squalene in macadamia oil cooked at 300℃and stored under natural light were lower than those heated by microwave and stored at 45℃constant temperature,respectively,and decreased rapidly with the increase of cooking and light time,with the reduction ranges of 38.6%and28.4%respectively;Stigmasterol was not detected in macadamia oil.But in macadamia oil the content ofβ-sitosterol was 0.132 g/100 g,and the content did not change significantly in each treatmentgroup.In the experimental treatment group,the content of fatty acids in macadamia oil had different trends.After treatment at 300℃for 20 minutes,the content of oleic acid decreased by 75.66%,the content of palmitic acid decreased by 75.28%,and thecontent of palmitic acid decreased by 74.12%.In conclusion,low temperature heating,microwave heating and storage away from light can better preserve the quality of macadamia oil,this study will provide a theoretical basisfor the rational utilization of macadamia oil as cooking oil.展开更多
Rice cooking and eating qualities(CEQ)are mainly determined by cooked rice textural parameters and starch physicochemical properties.However,the genetic bases of grain texture and starch properties in rice have not be...Rice cooking and eating qualities(CEQ)are mainly determined by cooked rice textural parameters and starch physicochemical properties.However,the genetic bases of grain texture and starch properties in rice have not been fully understood.We conducted a genome-wide association study for apparent amylose content(AAC),starch pasting viscosities,and cooked rice textural parameters using 279 indica rice accessions from the 3000 Rice Genome Project.We identified 26 QTLs in the whole population and detected single nucleotide polymorphisms(SNPs)with the lowest P-value at the Waxy(Wx)locus for all traits except pasting temperature and cohesiveness.Additionally,we detected significant SNPs at the SUBSTANDARD STARCH GRAIN6(SSG6)locus for AAC,setback(SB),hardness,adhesiveness,chewiness(CHEW),gumminess(GUM),and resilience.We subsequently divided the population using a SNP adjacent to the Waxy locus,and identified 23 QTLs and 12 QTLs in two sub-panels,WxT and WxA,respectively.In these sub-panels,SSG6 was also identified to be associated with pasting parameters,including peak viscosity,hot paste viscosity,cold paste viscosity,and consistency viscosity.Furthermore,a candidate gene encoding monosaccharide transporter 5(OsMST5)was identified to be associated with AAC,breakdown,SB,CHEW,and GUM.In total,39 QTLs were co-localized with known genes or previously reported QTLs.These identified genes and QTLs provide valuable information for genetic manipulation to improve rice CEQ.展开更多
Background:Cooked rhubarb(CR)is obtained by steaming raw rhubarb(Rheum palmatum L.,Rheum officinale Baill.,or Rheum tanguticum Maxim.ex Balf.)with millet wine.It is used as a traditional Chinese medicine for treating ...Background:Cooked rhubarb(CR)is obtained by steaming raw rhubarb(Rheum palmatum L.,Rheum officinale Baill.,or Rheum tanguticum Maxim.ex Balf.)with millet wine.It is used as a traditional Chinese medicine for treating cerebral stroke,where patients often face severe constipation.This study explored the pharmacological effects and mechanisms of CR against ischemic stroke(IS)in rats.We used integrated analysis of gut microbiota,metabolomics,and network pharmacology.Methods:The compounds in CR were identified using LC-MS/MS.The impact of CR on rat middle cerebral artery occlusion/reperfusion(MCAO/R)-induced cerebral infarct size and brain tissue pathology was assessed through 2,3,5-triphenyl tetrazolium chloride and HE staining.Changes in hemorheology were measured by evaluating blood viscosity,and serum levels of pro-inflammatory cytokine were also determined.Gut microbiota composition was analyzed through 16S rRNA gene sequencing.Serum metabolites were examined using untargeted metabolomics and Spearman correlation analysis.The pseudo-germ-free test was used to determine whether tumour necrosis factor-α(TNF-α)and interleukin-1β(IL-1β)improvement in IS are dependent on gut microbiota.Results:In vivo studies showed CR enhances neurobehavioral function in MCAO/R rats and reduces cerebral infarction area.CR also ameliorates brain and intestinal barrier damage caused by stroke.It also decreased inflammation and oxidative stress in IS rats.Furthermore,CR promotes the growth of Akkermansia and Verrucomicrobia,aiding in intestinal barrier repair.Notably,CR primarily influences the primary bile acid biosynthesis pathway.The pseudo-germ-free experiment and network pharmacology confirmed TNF-αand IL-1βas potential targets.CR relies on gut microbiota for its anti-inflammatory effects to improve IS.Conclusion:Cooked rhubarb offers neuroprotective benefits by enhancing beneficial bacteria abundance and regulating bile acid metabolism.It emerges as a potential therapeutic agent for IS.展开更多
This study investigates the mechanical properties of Q235B steel through quasi-static tests at both room temperature and elevated temperature.The initial values of the Johnson-Cook model parameters are determined usin...This study investigates the mechanical properties of Q235B steel through quasi-static tests at both room temperature and elevated temperature.The initial values of the Johnson-Cook model parameters are determined using a fitting method.The global response surface algorithm is employed to optimize and calibrate the Johnson-Cook model parameters for Q235B steel under both room temperature and elevated temperature conditions.A simulation model is established at room temperature,and the simulated mechanical performance curves for displacement and stress are monitored.Multiple optimization algorithms are applied to optimize and calibrate the model parameters at room temperature.The global response surface algorithm is identified as the most suitable algorithm for this optimization problem.Sensitivity analysis is conducted to explore the impact of model parameters on the objective function.The analysis indicates that the optimized material model better fits the experimental values,aligning more closely with the actual test results of material strain mechanisms over a wide temperature range.展开更多
目的探讨分析COOK球囊联合人工破膜后静滴缩宫素对妊娠期并发症孕妇的引产效果。方法选取2021年6月~2023年6月在我院治疗的妊娠期并发症患者180例,采用随机数字表法将其分为对照组和研究组,各90例。对照组采用缩宫素促宫颈成熟并引产,...目的探讨分析COOK球囊联合人工破膜后静滴缩宫素对妊娠期并发症孕妇的引产效果。方法选取2021年6月~2023年6月在我院治疗的妊娠期并发症患者180例,采用随机数字表法将其分为对照组和研究组,各90例。对照组采用缩宫素促宫颈成熟并引产,研究组予以COOK球囊联合人工破膜、缩宫素促宫颈成熟并引产。对比两组宫颈Bishop评分、引产结果、炎症因子水平[肿瘤坏死因子α(TNF-α)、白细胞介素-8(IL-8)和白细胞介素-1β(IL-1β)]和引产过程中不良反应的发生情况。结果分娩后,研究组宫颈Bishop评分和新生儿1 min Apgar评分均高于对照组(P<0.05);研究组诱发临产时间、总产程、产后24 h出血量均低于对照组,阴道分娩率高于对照组(P<0.05);引产后,两组血清TNF-α、IL-8、IL-1β水平均升高,且研究组高于对照组(P<0.05);研究组的不良反应发生率为6.67%,低于对照组的16.67%(P<0.05)。结论COOK球囊联合人工破膜并给予缩宫素,能够提高患者炎症因子水平,提升宫颈成熟度,缩短引产时间,降低产妇术后出血量,改善母婴结局。展开更多
基金This work was supported by the National Natural Science Foundation of China(71861147003 and 71925009).
文摘This paper examines the nutrition impacts of using non-solid cooking fuel on under-five children in developing countries.We draw on data from more than 1.12 million children in 62 developing countries from the Demographic and Health Surveys(DHS).Results from both fixed effects(FE)and instrumental variable(IV)estimates show that using non-solid cooking fuel significantly improves the nutrition outcomes of under-five children.Compared with their peers from households mainly using solid fuel,children from households mainly using non-solid fuel exhibit a lower probability of experiencing stunting(by 5.9 percentage points)and being underweight(by 1.2 percentage points).Our further investigation provides evidence for several underlying mechanisms,such as improved indoor air quality,induced reduction in children’s respiratory symptoms,benefits on maternal health,and reduction in maternal time spent on fuel collection or cooking.Heterogenous analyses suggest that the nutrition benefits of using non-solid cooking fuel are more prominent among boys,children above three years old,and those from households of lower socioeconomic status,rural areas,and Southeast Asia.
基金supported by the National Natural Science Foundation of China (No.82070432 & No.82070435 & No.82270469 & No.82370426)the Ministry of Science and Technology, Beijing, China (2018YFC1704902 & 2022YFC3601302)+3 种基金the Shanghai Commissions of Science and Technology and Health (a special grant for “leading academics”) (No.19DZ2340200)the Three-year Action Program of Shanghai Municipality for Strengthening the Construction of Public Health System Big Data and Artificial Intelligence Application, Shanghai, China (GWV10.1-XK05)research grants from A&D, Bayer, Omron, Salubris, and Shyndeclecture fees from A& D, Novartis, Omron, Servier, Salubris and Shyndec
文摘OBJECTIVE To investigate three features of dietary cooking oil intake,namely,the consumption,cooking style,and composition of fatty acids in relation to several cardiometabolic measurements in an elderly Chinese population.METHODS The elderly(≥65 years)participants for this study were recruited from two community health centers in the urban area of Shanghai.A questionnaire was administered to collect information on dietary oil consumption(low,medium and high)and cooking styles(fry or stir-fry vs.others)and the composition of fatty acids(poly-unsaturated vs.mono-unsaturated).The cardiometabolic measurements included anthropometry,blood pressure,fasting plasma glucose and serum lipids.RESULTS The 1186 study participants had a mean age of 70.9±5.4 years.The mean dietary oil consumption was 35.0 g/d,being low(<25 g/d),medium(25-49 g/d)and high(≥50 g/d)in 485,467 and 234 participants,respectively.The proportion of the fry or stir-fry cooking style and oils rich in mono-unsaturated fatty acids was 30.4%and 27.4%,respectively.Both before and after adjustment for sex,age,current smoking and alcohol intake,dietary oil consumption was significantly(P≤0.02)and positively associated with the prevalence of treated hypertension and fasting plasma glucose concentration.With similar adjustments as above and additional adjustment for dietary oil consumption,the fry or stir-fry cooking style was significantly(P≤0.048)and positively associated with body mass index,but inversely with systolic and diastolic blood pressure and serum low-density lipoprotein cholesterol,and the dietary intake of oils rich in mono-unsaturated fat acids was significantly(P≤0.02)and positively associated with diastolic blood pressure,serum triglycerides,total cholesterol and low-density lipoprotein cholesterol,and the prevalence of hypertriglyceridemia and hypercholesterolemia.CONCLUSIONS This study showed that both the consumption and composition of fatty acids of the dietary oils mattered with regard to several cardiometabolic measurements in an elderly Chinese population.
基金supported in part by the China Scholarship Council Fund
文摘Tilapia is a freshwater fish group with a sustainable prospect but suffers off-notes appearing during cooking processes.To promote pleasant odorants by thermal cooking processes,tilapia fillets were cooked in different ways(roasting,microwave-heating,boiling and steaming).Their aroma profiles were analysed with special focus on off-notes and umami-enhancing odorants by principal component analysis,and correlated with the heating time,colour,moisture and water activity by partial least squares regression analysis.Results showed that the“green”and“earthy”off-notes were highly correlated with the boiling process(excess of water,short heating time),while most of the umami-enhancing odorants had a high association with the roasting process(low water content,long heating time,better Maillard reaction).This study indicated that roasting is the most adapted cooking process promoting Maillard-derived aromas,umami-enhancing aromas and meanwhile,reducing off-notes.This research helps in understanding the off-note generation in tilapia and promoting desirable umami-enhancing odorants.
基金Supported by the Sinopec Scientific Research Project(P21087-6).
文摘Based on the drilling, logging, experimental and testing data of Well PD1, a shallow normal-pressure shale gas well in the Laochangping anticline in southeastern Sichuan Basin, the shallow shale gas reservoirs of the Ordovician Wufeng Formation to Silurian Longmaxi Formation (Wufeng-Longmaxi) were investigated in terms of geological characteristics, occurrence mechanism, and adsorption-desorption characteristics, to reveal the enrichment laws and high-yield mechanism of shallow normal-pressure shale gas in complex structure areas. First, the shallow shale gas reservoirs are similar to the medium-deep shale gas reservoirs in static indicators such as high-quality shale thickness, geochemistry, physical properties and mineral composition, but the former is geologically characterized by low formation pressure coefficient, low gas content, high proportion of adsorbed gas, low in-situ stress, and big difference between principal stresses. Second, shallow shales in the complex structure areas have the gas occurrence characteristics including low total gas content (1.1-4.8 m3/t), high adsorbed gas content (2.5-2.8 m3/t), low sensitive desorption pressure (1.7-2.5 MPa), and good self-sealing. Third, the adsorbed gas enrichment of shales is mainly controlled by organic matter abundance, formation temperature and formation pressure: the higher the organic matter abundance and formation pressure, the lower the formation temperature and the higher the adsorption capacity, which is more beneficial for the adsorbed gas occurrence. Fourth, the shallow normal-pressure shale gas corresponds to low sensitive desorption pressure. The adsorbed gas can be rapidly desorbed and recovered when the flowing pressure is reduced below the sensitive desorption pressure. Fifth, the exploration breakthrough of Well PD1 demonstrates that the shallow complex structure areas with adsorbed gas in dominance can form large-scale shale reservoirs, and confirms the good exploration potential of shallow normal-pressure shale gas in the margin of the Sichuan Basin.
基金the project of the Program of Beijing Advanced Innovation Center for Food Nutrition and Human Health(20181037)the project of Science and Technology Department of Shanxi Province(202102140601014)。
文摘Due to good nutritional properties and potential health benefits,quinoa has gained an increasing attention.The study aimed to analyze the effect of pressure cooking on the composition,antioxidant activity,antibacterial activity and bioavailability of phenolic compounds in four types of quinoa,and to evaluate the correlation between phenolics and its biological activities by correlation analysis.The results showed that different varieties of quinoa contained different phenolic components and their biological activities were different.Pressure cooking could significantly increase(P<0.05)the phenolic contents of quinoa,and decrease in vitro digestibility of protein.The antioxidant activity,antibacterial activity and bioavailability of quinoa were also enhanced which were positively related with phenolic contents.HPLC analysis indicated that at least twelve phenolic compounds were found in quinoa,and hyperoside,sinapic acid,rutin and ferulic acid occupied a majority of them.Correlation analysis suggested that hyperoside,quercetin,sinapic acid,ferulic acid and gallic acid made the key contribution to antioxidant and antibacterial activities of phenolic compounds of quinoa.The results provided valuable information for quinoa processing with phenolics as functional ingredient.
文摘With the acceleration of the pace of social life and the emergence of the convenience economy,the requirements for on-demand cooking services have increased due to the increasing demand for food quality and the health concerns associated with takeaway food,as well as the lack of cooking skills.This paper aims to analyze the business model of on-demand cooking service platforms in China with the theory of Business Model Canvas proposed by Alexander Osterwalder.By exploring the advantages and disadvantages of the business model of on-demand door-to-door cooking,the study seeks to provide relevant recommendations.
基金supported by the National Key R&D Program of China(2019YFD0901704).
文摘Pyrethroids can be ingested by humans through eating contaminated oysters,which is potentially harmful to health.This study aimed to investigate the effects of raw,steaming,and roasting on cypermethrin(CP)and fenpropathrin(FP)in oysters during simulated digestion.Results showed that the amount of released CP and FP was different from raw(CP:0.617μg·g−1,FP:0.266μg·g−1),steaming(CP:0.498μg·g−1,FP:0.660μg·g−1),and roasting(CP:1.186μg·g−1,FP:0.588μg·g−1)at the end of simulated digestion.The share of cis-CP and low-efficiency CP increased significantly(p<0.05),and the share of high-efficiency trans-CP did not maintain a high level for a long time during simulated digestion.The fluorimetric titration and isothermal titration calorimetry confirmed that CP and FP could spontaneously interact with oyster actin,and CP could bind with oyster actin more tightly than FP.This study reveals that cooking methods affect the binding capacity of CP and FP to oyster tissues and influence the changes of CP and FP in oysters during digestion.Furthermore,the current study provides a reference for assessing the potential harm of pyrethroids in oysters to consumers.
基金This research was supported by a grant from the Natural Sciences and Engineering Research Council of Canada-Collaborative Research Development Grant with Industry.
文摘Soy proteins are globular in nature and are resistant to denaturation with lower intensity thermal treatments like cooking.Likewise,germination can also alter the protein structure through the activity of various enzymes and sonication can disrupt the molecular structure through cavitation and other ultrasound effects,and contribute to some reduction in immunoreactivity(IR)of allergens.This study evaluated the effects of germination and sonication pretreatment in combination with common cooking on lowering the soy allergen IR.Germination was carried out for up to 120 h and ultrasound sonication treatments were given for 20,40 and 60 min at room temperature.Cooking at 100 oC was carried out for 10 to 60 min.The soy allergen IR was evaluated using a commercial sandwich ELISA kit.The combined action of germination,sonication and cooking helped to reduce the soy allergen IR to single digit mg/L levels from the nearly 400 mg/L initial level in the 5%soy slurry(>99%reduction).These levels are lower than the reported threshold values of soy allergens in foods.In addition,the germination and ultrasound process was shown to reduce the anti-nutritional properties and enhance the phenolic and radical scavenging activity by over 50%.
基金Science and Technology Project of Guangdong Forestry Society,Grant/Award Number:2020-GDFS-KJ-05Guangzhou Science and Technology Project,Grant/Award Number:202201011039Guangdong Science and Technology plan project,Grant/Award Number:2023B0208010001.
文摘The purpose is to study the influence of cooking and storage habits on the quality of macadamia nut oil,so as to provide reference for macadamia nut processingenterprises and consumers.Macadamia oil was treated at 100℃,200℃,300℃,microwave heating,45℃constant temperature storage,natural light for different times,and its acid value,peroxide value,squalene,sterol and fatty acid content were detected according to the national standard method.The results showed that the acid value and peroxide value increased with time.The acid value and peroxide value of macadamia oil cooked at 300℃and stored under natural light were higher than those heated by microwave and stored at 45℃,and increased rapidly with the increase of cooking and light time.The acid value was as high as 0.77 mg/g,with an increase of 63.8%,and the peroxide value was as high as 6.18 mg/g,with an increase of 43.7%.As for squalene,it decreased in varying degrees with heating time and storage time.Squalene in macadamia oil cooked at 300℃and stored under natural light were lower than those heated by microwave and stored at 45℃constant temperature,respectively,and decreased rapidly with the increase of cooking and light time,with the reduction ranges of 38.6%and28.4%respectively;Stigmasterol was not detected in macadamia oil.But in macadamia oil the content ofβ-sitosterol was 0.132 g/100 g,and the content did not change significantly in each treatmentgroup.In the experimental treatment group,the content of fatty acids in macadamia oil had different trends.After treatment at 300℃for 20 minutes,the content of oleic acid decreased by 75.66%,the content of palmitic acid decreased by 75.28%,and thecontent of palmitic acid decreased by 74.12%.In conclusion,low temperature heating,microwave heating and storage away from light can better preserve the quality of macadamia oil,this study will provide a theoretical basisfor the rational utilization of macadamia oil as cooking oil.
基金financially supported by the National Natural Science Foundation of China(Grant No.U20A2032)the Agro ST Project(Grant No.NK2022050102)the Hainan Provincial Natural Science Foundation,China(Grant No.323MS066)。
文摘Rice cooking and eating qualities(CEQ)are mainly determined by cooked rice textural parameters and starch physicochemical properties.However,the genetic bases of grain texture and starch properties in rice have not been fully understood.We conducted a genome-wide association study for apparent amylose content(AAC),starch pasting viscosities,and cooked rice textural parameters using 279 indica rice accessions from the 3000 Rice Genome Project.We identified 26 QTLs in the whole population and detected single nucleotide polymorphisms(SNPs)with the lowest P-value at the Waxy(Wx)locus for all traits except pasting temperature and cohesiveness.Additionally,we detected significant SNPs at the SUBSTANDARD STARCH GRAIN6(SSG6)locus for AAC,setback(SB),hardness,adhesiveness,chewiness(CHEW),gumminess(GUM),and resilience.We subsequently divided the population using a SNP adjacent to the Waxy locus,and identified 23 QTLs and 12 QTLs in two sub-panels,WxT and WxA,respectively.In these sub-panels,SSG6 was also identified to be associated with pasting parameters,including peak viscosity,hot paste viscosity,cold paste viscosity,and consistency viscosity.Furthermore,a candidate gene encoding monosaccharide transporter 5(OsMST5)was identified to be associated with AAC,breakdown,SB,CHEW,and GUM.In total,39 QTLs were co-localized with known genes or previously reported QTLs.These identified genes and QTLs provide valuable information for genetic manipulation to improve rice CEQ.
基金supported by Projects of The National Natural Science Foundation of China(Grant No.82173972,82374172,82004086,81473413,81274060)The National Major Scientific and Technological Special Project for“Significant New Drugs Development”during the 13th Five-year Plan Period(Grant No.2017ZX09301077)2021 Traditional Chinese Medicine(Medicine of South China)Industry Talents Project-Innovation Team of South China Medicine Resources,Guangdong Provincial Basic and Applied Basic Research Fund(Grant No.2023A1515011147).
文摘Background:Cooked rhubarb(CR)is obtained by steaming raw rhubarb(Rheum palmatum L.,Rheum officinale Baill.,or Rheum tanguticum Maxim.ex Balf.)with millet wine.It is used as a traditional Chinese medicine for treating cerebral stroke,where patients often face severe constipation.This study explored the pharmacological effects and mechanisms of CR against ischemic stroke(IS)in rats.We used integrated analysis of gut microbiota,metabolomics,and network pharmacology.Methods:The compounds in CR were identified using LC-MS/MS.The impact of CR on rat middle cerebral artery occlusion/reperfusion(MCAO/R)-induced cerebral infarct size and brain tissue pathology was assessed through 2,3,5-triphenyl tetrazolium chloride and HE staining.Changes in hemorheology were measured by evaluating blood viscosity,and serum levels of pro-inflammatory cytokine were also determined.Gut microbiota composition was analyzed through 16S rRNA gene sequencing.Serum metabolites were examined using untargeted metabolomics and Spearman correlation analysis.The pseudo-germ-free test was used to determine whether tumour necrosis factor-α(TNF-α)and interleukin-1β(IL-1β)improvement in IS are dependent on gut microbiota.Results:In vivo studies showed CR enhances neurobehavioral function in MCAO/R rats and reduces cerebral infarction area.CR also ameliorates brain and intestinal barrier damage caused by stroke.It also decreased inflammation and oxidative stress in IS rats.Furthermore,CR promotes the growth of Akkermansia and Verrucomicrobia,aiding in intestinal barrier repair.Notably,CR primarily influences the primary bile acid biosynthesis pathway.The pseudo-germ-free experiment and network pharmacology confirmed TNF-αand IL-1βas potential targets.CR relies on gut microbiota for its anti-inflammatory effects to improve IS.Conclusion:Cooked rhubarb offers neuroprotective benefits by enhancing beneficial bacteria abundance and regulating bile acid metabolism.It emerges as a potential therapeutic agent for IS.
文摘This study investigates the mechanical properties of Q235B steel through quasi-static tests at both room temperature and elevated temperature.The initial values of the Johnson-Cook model parameters are determined using a fitting method.The global response surface algorithm is employed to optimize and calibrate the Johnson-Cook model parameters for Q235B steel under both room temperature and elevated temperature conditions.A simulation model is established at room temperature,and the simulated mechanical performance curves for displacement and stress are monitored.Multiple optimization algorithms are applied to optimize and calibrate the model parameters at room temperature.The global response surface algorithm is identified as the most suitable algorithm for this optimization problem.Sensitivity analysis is conducted to explore the impact of model parameters on the objective function.The analysis indicates that the optimized material model better fits the experimental values,aligning more closely with the actual test results of material strain mechanisms over a wide temperature range.
文摘目的探讨分析COOK球囊联合人工破膜后静滴缩宫素对妊娠期并发症孕妇的引产效果。方法选取2021年6月~2023年6月在我院治疗的妊娠期并发症患者180例,采用随机数字表法将其分为对照组和研究组,各90例。对照组采用缩宫素促宫颈成熟并引产,研究组予以COOK球囊联合人工破膜、缩宫素促宫颈成熟并引产。对比两组宫颈Bishop评分、引产结果、炎症因子水平[肿瘤坏死因子α(TNF-α)、白细胞介素-8(IL-8)和白细胞介素-1β(IL-1β)]和引产过程中不良反应的发生情况。结果分娩后,研究组宫颈Bishop评分和新生儿1 min Apgar评分均高于对照组(P<0.05);研究组诱发临产时间、总产程、产后24 h出血量均低于对照组,阴道分娩率高于对照组(P<0.05);引产后,两组血清TNF-α、IL-8、IL-1β水平均升高,且研究组高于对照组(P<0.05);研究组的不良反应发生率为6.67%,低于对照组的16.67%(P<0.05)。结论COOK球囊联合人工破膜并给予缩宫素,能够提高患者炎症因子水平,提升宫颈成熟度,缩短引产时间,降低产妇术后出血量,改善母婴结局。