Sensorial Evaluation and Physical Chemical Characterization of a Beverage Based on Whey and β-Glucans as a Potential Prevention of Nonalcoholic Steatohepatitis

Whey and B-glucans are functional food ingredients that contribute to the prevention of non-communicable diseases. The objective of the study was to develop a functional beverage based on whey, B-glucans, and blackberry concentrate for the prevention of nonalcoholic steatohepatitis, determining its sensory, physicochemical, and nutritional qualities. The following phases were developed: 1) formulation with 75%, 85%, and 90% whey and 25%, 15%, and 10% blackberry concentrate, with a fixed amount of 0.243 g β-glucans in 100 ml;2) microbiological analysis to ensure the safety of the beverage;3) sensory analysis with untrained panelists to assess the degree of preference (appearance, color, odor, flavor, viscosity, acidity, sweetness), and general acceptance, with a seven-point hedonic scale to rate the level of acceptability;4) physicochemical and nutritional characterization of the beverage with the highest acceptance. An experimental design using complete random blocks was employed. Data analysis was performed with variance (ANDEVA) and mean DUNCAN separation at a 95% confidence level, using SAS®. A correlation study was conducted on acceptance analysis. A nutritional label was developed for the control beverage and the treatment with the highest acceptance. The formulation with 75% whey, 25% blackberry concentrate, and 0.243 g of β-glucan obtained the highest acceptance, with flavor and sweetness being the attributes that contributed to its acceptance. Nutritionally, the beverage with 80 cal, would be considered fortified with fiber (2 g), free of cholesterol, sodium, and saturated fat, according to the Central American Technical Regulation on Nutritional Labeling (Version 67.01.60:10). It is recommended that the effect of this beverage be measured to determine the benefits.

Effect of β-Glucan (Angel Yeast) Compared to a Placebo on Cold and Flu Incidence and Symptoms in an Adult Population—A Double Blind, Randomised Controlled Trial

Background: 1-3, 1-6 β-glucan derived from Baker’s yeast (Saccharomyces cerevisiae) has been widely studied for its immune stimulatory capabilities and safety. Previous studies found β-glucan to have efficacy at reducing incidence of URTIs as well as being a low risk for negative side effects. The current study aimed to examine the effects of yeast β-glucan (Angel Yeast) on cold and flu incidences and symptoms in healthy adults. Methods: Two hundred and thirty-one males and females aged 18 to 65 years old supplemented with either β-glucan or a placebo for 3-months. Participants completed a general health questionnaire every 4 weeks and in addition, if participants experienced any cold or flu symptoms, these were recorded daily (along with severity) until resolved or up to 2 weeks. Results: Supplementation with β-glucan reduced the self-reported severity of sore throats and improved sleep quality compared to the placebo group. Conclusions: Yeast β-glucan supplementation appears to be able to help reduce certain symptoms experienced during a cold or flu episode and is safe and well tolerated.

Giving Food a Fiber Boost: Adding High Beta-Glucan Ingredient from Barley to Everyday Foods

Lack of dietary fiber contributes to many health issues, particularly chronic vascular diseases. Mixed linkage β-1.3 - 1.4 beta-glucan (beta-glucan, in this paper) is a confirmed beneficial ingredient for the human diet through reduction of cholesterol and the glycemic index. Barley contains the highest beta-glucan content of all the grains, and in this study, a percentage of flour from two high beta glucan lines was, each, added to an array of wheat-based food products to measure how it impacted total dietary fiber. Results showed that beta-glucan content was higher in all the products containing the added high beta-glucan flour, along with increased total dietary fiber content. Protein content in the food products is also increased with the higher protein in the barley flours added. Beta-glucan content in the barley-added products increased to 1.2% - 4.0% versus 0.2% - 0.5% in the pure wheat products, while the dietary fibers increased to 3.5% - 24.4% versus 2.1% - 9.1% in pure wheat product controls. This research provided experimental evidence that using a high beta-glucan barley ingredient in food can increase dietary fiber to benefit health.

Effects of β-Glucan Supplementation on Repairing of Phenol-Induced Vaginal Mucosal Epithelium Damage in Rats

Objective: To investigate the effects of different concentrations of β-glucan on the repair of damaged vaginal mucosa, the expression of vascular endothelial growth factor (VEGF), and the inflammatory factor-6 (IL-6) in vaginal tissues. Methods: Thirty-six adult female specific pathogen free (SPF)-grade Wistar rats were randomly divided into 3 phase groups with 12 rats each. Vaginal inflammation rat models were established by injecting phenol gel into the vagina of each rat at a dose of 0.1 ml/100g body weight. After modeling, rats were divided into 4 groups based on different concentrations of the test agent. The control group was injected with 0.5 ml of saline, experimental group A was injected with 0.375 ml saline 0.125 ml β-glucan, experimental group B was injected with 0.25 ml saline 0.25 ml β-glucan, and experimental group C was injected with 0.50 ml β-glucan. The injection sites were selected at the 3 o’clock and 9 o’clock positions of the vagina. Rats were sacrificed at 7-, 14-, and 28-days post-injection, and tissue samples were collected from the injection sites and prepared for histological analysis. New blood vessels and fibroblast numbers in the tissues were observed after Hematoxylin-eosin (HE) staining. The expression levels of VEGF and IL-6 in the tissues were measured using quantificational reverse transcription polymerase chain reaction (qRT-PCR). Results: Histological examination of vaginal tissue specimens at 7-, 14-, and 28-days post-injection showed that on day 7, there were no significant changes in the experimental groups compared to the control group. However, on days 14 and 28, the experimental groups showed more new blood vessels, macrophages, and fibroblasts with increased activity compared to the control group. The expression levels of VEGF in vaginal tissues were elevated on days 14 and 28 in the experimental groups. The comparison of IL-6 levels in vaginal tissues on day 28 showed that serum IL-6 levels returned to normal, and there was no statistically significant difference between the experimental and control groups. Conclusion: In the 3 experimental phases, the increase in VEGF levels in vaginal tissues on day 14 post-injection was more pronounced with higher concentrations of β-glucan, and IL-6 levels returned to normal on day 28. β-Glucan can enhance VEGF levels in damaged vaginal tissues, promote the repair of damaged vaginal tissues, and higher concentrations of β-glucan have a better effect.

尿毒素硫酸吲哚酚通过OAT-3诱发HK-2细胞纤维化的作用

目的探讨尿毒素硫酸吲哚酚(IS)通过有机阴离子转运蛋白-3(OAT-3)诱发人正常肾小管上皮(HK-2)细胞氧化应激和纤维化因子的作用。方法HK-2细胞进行传代培养,待孔板中细胞密度达到80%~90%时分为空白对照组(Control组,加入培养液中正常培养不予干预)、IS处理组(IS组,加入250μmoL IS培养),两组细胞培养24 h;同时,进一步在HK-2细胞中用小干扰RNA(siRNA)沉默OAT-3的表达后提取总RNA,其浓度测定并进行RT-PCR以及Western blot试验检测氧化应激(Nox-4)及纤维化因子(Collagen I、TGF-β1、Smad-3、α-SMA)的mRNA和蛋白表达水平;最后HK-2细胞以抗氧化剂N-乙酰半胱氨酸(NAC)预处理后,加入250μmoL IS刺激24 h,采用RT-PCR及Western blot试验检测上述指标的mRNA和蛋白表达水平。结果RT-PCR结果显示,HK-2细胞以250μmoL IS刺激24 h后,IS显著增加HK-2细胞中氧化应激(Nox-4)及纤维化因子(Collagen I、TGF-β1、Smad-3、α-SMA)的mRNA表达水平(P<0.05);HK-2细胞中siRNA沉默OAT-3的表达后发现,IS诱导的上述氧化应激和纤维化因子的mRNA和蛋白表达水平显著降低(P<0.05)。以NAC预处理后,HK-2细胞IS刺激24 h发现,NAC有效抑制IS诱导Nox-4、Collagen I、TGF-β1、Smad-3、α-SMA的mRNA和蛋白表达水平(P<0.05)。结论硫酸吲哚酚经OAT-3摄取到HK-2细胞内诱发氧化应激和纤维化因子高表达。

Antioxidant and Pasting Properties of Oat <i>β</i>-Glucan Hydrocolloids

Four oat β-glucan enriched hydrocolloids (Nutrim10, C-Trim20, C-Trim30, C-Trim50), oat bran concentrate (OBC), and β-Glucan95 were investigated for antioxidant and pasting properties. C-Trim30 had the highest soluble phenolic content, followed by C-Trim20. The trend of antioxidant activity was similar with that of phenolic contents. The phenolic content of the extracts increased with increasing temperatures. The highest content of soluble phenolic compounds was found at temperatures up to 100℃ for most samples regardless of solvent. Water extracts had significantly higher phenolic contents than extracts from 50% ethanol at 100℃ for all samples with the exception of C-Trim30. However, the effect of temperature and solvent concentrations was not as apparent for antioxidant activity as that observed for phenolic content. In general, the differences in three different solvents were not as apparent. Significantly higher water holding capacities were found for C-Trim30 and C-Trim50 than the other samples while β-Glucan 95 had substantially the highest paste viscosity followed by C-Trim50 and C-Trim30.

Novel Gluten-Free Amaranth and Oat Flour Cookies Fortified with Soybean Hulls

Soybean hulls, an abundant byproduct of soybean processing, contain rich phytochemicals, fibers, proteins, and minerals. Currently soybean hulls are primarily used as animal feeds. For value-added soybean hull utilization, 25% soybean hulls were substituted for amaranth or whole oat flour (WOF) in novel gluten-free cookies. Composition, nutritional values, water-holding capacities, correlation between properties, and pasting and rheological properties of soybean hulls, amaranth, and WOF were appraised in comparison to wheat flour. Water loss, cookie texture, and geometrical properties of the cookies were examined. The results disclosed that soybean hulls, amaranth and WOF contain higher protein content, minerals, fiber, special amino acids, and critical vitamins (C and K) than wheat flour. Considerably higher total amino acid content was found in soybean hulls (18.33%) than wheat flour (12.77%). Water-holding capacities increased by replacing amaranth and WOF with soybean hulls. Soybean hulls exhibited higher rheological elastic properties than amaranth, WOF and wheat flours. The soybean hulls utilized in amaranth or WOF cookies greatly improved their nutritional value, the water retention and moisture content along with acceptable physical properties when compared to wheat flour cookies. This study explored the feasibility and potential of utilizing soybean hulls with amaranth and WOF in gluten-free bakery products and other food applications.

燕麦干草饲喂肉兔的营养价值评定

本试验旨在评定燕麦干草对肉兔的营养价值,为燕麦干草在肉兔配合饲料中的应用提供营养消化参数。试验分为2部分,燕麦干草营养成分分析和饲喂肉兔的消化参数测定。燕麦干草营养成分分析选择产自甘肃省的34个批次的燕麦干草样品进行,消化试验选择上述34个批次中代表性强(营养组成与测定均值差异较小)的燕麦干草。消化试验采用全收粪法进行:选取40只平均体重为(2.2±0.2)kg的70日龄新西兰白兔,随机分成2组,每组20只(公母各占1/2),代谢笼内单笼饲养。对照组饲喂基础饲粮,试验组饲喂试验饲粮(85%基础饲粮+15%燕麦干草)。预试期10 d,正试期7 d。结果显示:1)燕麦干草总能以及干物质、粗蛋白质、粗脂肪、粗灰分、钙、磷、无氮浸出物、粗纤维、中性洗涤纤维、酸性洗涤纤维和酸性洗涤木质素含量分别为15.33 MJ/kg、89.60%、9.71%、2.02%、12.54%、1.13%、0.21%、34.50%、30.83%、48.25%、38.87%和5.58%;肉兔对其表观消化率分别为42.51%、50.15%、56.58%、83.56%、25.12%、27.86%、20.36%、65.23%、28.87%、45.25%、30.87%和-5.86%。2)燕麦干草总氨基酸、赖氨酸、苏氨酸、蛋氨酸、精氨酸、半胱氨酸、组氨酸、缬氨酸、亮氨酸、异亮氨酸、苯丙氨酸和酪氨酸含量分别为8.67%、0.53%、0.45%、0.09%、0.49%、0.12%、0.22%、0.54%、0.09%、0.43%、0.46%和0.26%;肉兔对其表观消化率分别为58.23%、60.23%、62.52%、70.12%、68.25%、65.23%、58.23%、55.24%、62.35%、54.23%、59.68%和63.25%。综上可知,与苜蓿干草相比,燕麦干草粗蛋白质、粗脂肪含量偏低,粗纤维、中性洗涤纤维和酸性洗涤纤维含量较高,酸性洗涤木质素含量较低,粗灰分含量偏高,钙多磷少;肉兔对燕麦干草中各营养成分的消化率存在较大差异,其中总能、干物质、粗蛋白质、粗脂肪、无氮浸出物和限制性氨基酸消化率较高,纤维组分消化率一般,粗灰分、钙、磷和非限制性氨基酸消化率偏低。

施氮量对裸燕麦源库生理特性和茎鞘NSC积累与转运的影响

为探究施氮量对燕麦源库生理特性和茎鞘间非结构性碳水化合物(NSC)积累和转运的影响,2021年和2022年选取穗粒数差异大的两个裸燕麦品种坝莜1号(穗粒数多)和定莜8号(穗粒数少)为试验材料,设置0、100和200 kg·hm^(-2)3个施氮水平,测定和分析了不同氮素供应条件下燕麦叶片光合指标、粒叶比、茎鞘NSC积累量(TMNSC)、NSC表观转运量(ATMNSC)及其对籽粒产量表观贡献率(ACNSC)的差异。结果表明,施氮对2个燕麦品种的籽粒产量具有增加效应,其中在施氮100 kg·hm^(-2)时产量最高。在100 kg·hm^(-2)施氮处理下,坝莜1号的旗叶面积、SPAD值、Pn和籽粒产量两年平均值较不施氮处理分别提高57.57%、80.70%、101.68%和40.15%,定莜8号分别提高43.70%、44.33%、69.49%和37.36%;坝莜1号的ATMNSC、ACNSC和粒叶比两年平均值较不施氮处理分别增加767.25 g、1.96倍和54.55%,定莜8号分别增加859.52 g、8.26倍和43.25%。综合以上结果,增施氮肥对两品种均有显著正向影响,坝莜1号表现出更优的源、库活性,从而获得更高的穗粒数,达到增产目的;定莜8号则表现出更优的源-库关系,增大库器官对源物质的“拉力”,促进NSC由茎鞘向籽粒的转运,弥补生育前期光合能力较弱导致的同化物质生产的不足,从而促进源库协调,提高籽粒产量。

高寒区氮添加和间作种植互作对燕麦和豌豆根系构型影响的研究

种间根系的相互作用是禾豆间作体系系统生产力提升的关键途径,外源氮素添加也能显著改变植物根系构型。然而,有关氮添加和间作种植方式对燕麦和豌豆根系构型影响的研究鲜有报道。基于此,本研究以燕麦和豌豆为对象,比较氮添加和不同间作种植方式对燕麦和豌豆生物量、根系形态及构型的影响。结果表明:1)高氮隔行间作燕麦地上和地下生物量最高,而高氮单播豌豆生物量最高;2)高氮隔行间作燕麦除根体积和根尖数外,其他根系形态参数显著高于单播燕麦,高氮单播豌豆的根表面积、根体积和根尖数最高,而未添加氮单播豌豆的分叉数、内部和外部连接数最高;3)高氮间作燕麦拓扑指数和分形维数较高,未添加氮单播豌豆分形维数较高;4)氮添加和间作种植可增加燕麦根体积、根表面积、外部连接数和促进侧根生长,而间作种植和氮添加却降低豌豆根系连接数、根尖数、内部连接数和抑制侧根发育。由此可见,氮添加和间作种植通过增加燕麦根系与土壤接触面积强化燕麦获取土壤的能力,进而使间作燕麦生物量快速增加,这将为燕麦和豌豆间作体系中燕麦常表现出强竞争力和积累高生物量提供直接证据。

燕麦F_(1)代杂种优势及F_(2)代遗传变异分析

为了探讨燕麦正、反交杂种后代的杂种优势及遗传变异,本研究以引进品种爱沃和国产品种陇燕5号为亲本配制正、反交组合,对其F_(1)和F_(2)代的性状进行了观测,分析了其表型差异及杂种优势,探讨了F_(2)群体的遗传变异情况。结果表明,正、反交对F_(1)代的表型和杂种优势有显著影响,正交(爱沃(♀)×陇燕5号(♂),AL5)F_(1)代比反交(陇燕5号(♀)×爱沃(♂),L5A)早熟6 d,其株高、主穗粒数、千粒重和穗下节长显著大于反交,而旗叶长宽、倒二叶长均显著小于反交(P<0.05);正、反交F_(1)主穗长的超亲优势最大,分别为41.33%和31.92%,茎粗的超亲优势分别为−45.53%和−36.92%。F_(2)群体遗传变异幅度较大,分离现象明显。分蘖数和有效分蘖数的遗传变异系数和相对遗传进度最大,株高和茎粗的广义遗传率最高。叶片数和主穗粒数在正交和反交F_(2)中的遗传变异系数较为接近,但广义遗传率和相对遗传进度差异却很大。在F_(1)代超亲优势显著的茎粗和主穗长在F_(2)呈近似正态分布,正交F_(2)群体中有6.50%的个体主穗长的超亲优势大于30.00%,而反交主穗长的最大超亲优势为23.30%。总体而言,分蘖数、有效分蘖数具有较大的选择空间,株高、茎粗、主穗长等性状可在早代进行选择♂。

β-Glucans: Characterization, Extraction Methods, and Valorization

β-glucans are bioactive compounds with a wide range of biological properties, including anticancer, anti-inflammatory, antioxidant, and immune-modulating properties. Due to their specific physical properties, such as (in)solubility, viscosity, and gelation, β-glucans are increasingly being used in the food, pharmaceutical, and cosmetic industries. The purpose of this review is to provide an overview of the different types of β-glucans, their sources, especially Saccharomyces cerevisiae yeasts, and the methods of extraction, isolation, and purification of β-glucans, with the aim of optimizing these methods for the efficient production process. Moreover, the physico-chemical properties, modifications, current applications and future prospects of the use of β-glucans in food, medicines, cosmetics and other potential value-added products are summarized. The data presented indicate that β-glucans will play an increasingly important role in the sector of special-purpose food products as well as in other current and future areas.

业绩亏损 高管变动 OATLY持续发力中国市场

交出一份亏损的一季报,同时宜布高层变动,燕麦奶品牌OATLY要下怎样的棋?业绩亏损成“老大难”问题根据OATLY官网披露的2023年一季报,OATLY延续了此前的亏损状态。藏至3月31日的3个月,OATLY归属母公司股东的净亏损为7560万美元,去年同期净亏损为8750万美元;收人为1956亿美元,比去年同期增长17.7%;毛利率为17.4%,同比增长7.9%。

亏损扩大 OATLY燕麦奶降温

曾經白领阶层人手一杯的OATLY燕麦奶也开始不香了?根据OATLY最新发布的财报,2022年OATLY净亏损扩大至3.96亿美元,包括中国业务在内的亚洲市场收入也同比下降。这样的财报数据,被业内解读为OATLY燕麦奶开始降温的信号。

氮肥和钛离子对燕麦光合生理和农艺性状的影响

为提高植物对氮素的吸收利用效率,本试验以尿素和钛离子为影响因子,采用完全随机试验设计,通过测定分析燕麦净光合速率、水分利用效率等光合生理指标以及株高、分蘖、草产量等农艺性状,研究不同施肥处理对燕麦光合生理和农艺性状的影响。结果表明,氮肥显著提高了燕麦叶片气孔导度、胞间CO_(2)浓度、鲜草产量、干草产量、茎重、叶重以及叶面积指数(P<0.05),对燕麦的净光合速率的提高亦具有一定的促进作用;钛离子显著提高了燕麦净光合速率、鲜草产量、叶面积指数(P<0.05);氮肥和钛离子配合施用对燕麦的光合生理和生产性能具有协同效应,施肥方式为撒施90 kg/hm^(2)尿素+叶面喷施800倍钛离子稀释液(Ti^(4+)约4.38mg/L)时,能让燕麦产量与光合性能达到最优,适宜在燕麦牧草生产上推广应用。

燕麦AsSOS1基因克隆及盐胁迫下的表达分析

为探索燕麦主要耐盐基因AsSOS1(Na^(+)/H^(+)逆向转运蛋白)的功能,本研究以耐盐品种青永久195为供试材料,在种子实生苗沙培3周后克隆AsSOS1基因,对其蛋白序列进行同源比对并分析理化性质,预测蛋白的跨膜结构和亲/疏水性以及二级和三级结构,用qRT-PCR分析100 mmol/L NaCl胁迫下AsSOS1基因在燕麦根、茎、叶中的表达。结果表明,AsSOS1的开放阅读框长度为3411 bp,编码1137个氨基酸;AsSOS1蛋白分子量为126.088 KDa,等电点6.62,属于酸性蛋白,稳定系数45.14,疏水性蛋白;AsSOS1蛋白二级结构中包含48.20%的α-螺旋和33.77%的无规则卷曲,三级结构与二级结构预测结果一致,以α-螺旋为主;跨膜结构域预测结果显示,AsSOS1蛋白中包含胞外结构域、跨膜螺旋结构域和胞内结构域,其中氨基酸序列11~424是Na^(+)/H^(+)逆向转运蛋白的保守序列,预测该区域与植物耐盐性相关;进化分析发现,其与硬直黑麦草的亲缘关系最近,相似度高达96%。正常生长条件下,AsSOS1基因在燕麦根、茎、叶中均有表达;在100 mmol/L NaCl胁迫下,AsSOS1基因在茎和根中的表达量分别增加了171.4%和54.1%,说明AsSOS1受盐胁迫诱导,在燕麦耐盐过程中起重要作用。

燕麦不同组合正、反交杂种后代的表型及遗传参数分析

为了明确燕麦不同组合正、反交杂种后代的表型差异及遗传变异情况,本研究以福瑞至(F709)与709(709F)、牧乐思(ML2)与陇燕2号(L2M)为亲本配制正、反交组合,用简单序列重复分子标记对杂种F1代进行了鉴定,比较了正、反交杂种的表型差异,并分析了杂种F_(2)代的遗传变异及多样性。结果表明:用SSR分子标记从37个F_(1)单株中共鉴定出32个真杂种,占比86.5%。福瑞至和709、牧乐思和陇燕2号组合的F_(1)真杂种率分别为88.9%和84.2%。正、反交对杂种后代的表型有显著影响。F709-F_(1)的旗叶比反交的窄19.4%;ML2-F_(1)的主穗粒数比反交少12.2%。F_(2)群体遗传变异幅度较大。同一性状在正、反交F_(2)中的遗传变异系数(G_(cv))、广义遗传力(Hb)和相对遗传进度(ΔGt)存在显著差异。F_(2)群体株高的遗传变异系数较小(4.50%~10.27%)、广义遗传力较高(33.12%~85.41%),分蘖数和有效分蘖数的相对遗传进度较大。福瑞至和709的正、反交F2群体的穗下节长的广义遗传力是所有指标中最低的,分别为14.13%和23.81%,相对遗传进度也最小。主穗粒数的Gcv在其正、反交F_(2)中的差异最显著,在F709-F_(2)中为7.09%,反交中增至19.03%;F709-F_(2)的Hb为22.54%,反交则为66.01%。牧乐思和陇燕2号的正、反交F_(2)群体叶片数的广义遗传力最高(99.53%),几乎不受环境的影响。ML2-F_(2)旗叶宽的Hb为9.07%,其ΔG_(t)为2.79,反交中旗叶宽的Hb为30.23%,ΔGt为9.77。10对SSR引物对F2群体扩增的多态性比率达73.5%,实际杂合度为0.35~0.99,远高于期望杂合度;Nei’s基因多态性、香农指数分别为0.29~0.50和0.53~0.71,F_(2)群体分离现象明显,遗传变异幅度大,具有较大的选择空间。

新疆昌吉15个引进饲用燕麦品种的生产性能综合评价

为了筛选出适宜新疆昌吉种植的饲用燕麦(Avena sativa)品种,助力该地区畜牧业可持续发展,本研究通过田间试验对15个引进的饲用燕麦品种的生产性能进行了2年的测定,并应用灰色关联法对不同品种燕麦的产量、营养品质及饲喂价值等11个指标进行了综合评价。结果表明,灌溉条件下15个燕麦品种从播种至刈割(乳熟期)需56~77 d;灰色关联度综合排名前5的品种依次为:‘甜燕1号’(0.7307)、‘青牧3号’(0.7115)、‘草莜1号’(0.6746)、‘白燕3号’(0.6679)、‘坝燕4号’(0.6527);年均干草产量在12000 kg·hm^(-2)以上的为:‘甜燕1号’(12096.96 kg·hm^(-2))和‘青牧3号’(12143.17 kg·hm^(-2));相对饲草质量(Relative feed quality,RFQ)值在140以上的为:‘青牧3号’(148.63)、‘甜燕1号’(147.95)、‘草莜1号’(143.62)、‘甜燕70’(140.34);倒伏率30%以上的品种为:‘青牧3号’(36.25%)、‘甜燕70’(32.50%)、‘白燕3号’(32.50%)。结合品种的干草产量、品质及倒伏率,综合评价认为‘甜燕1号’‘草莜1号’和‘坝燕4号’适宜在本地区推广种植。

紫薯粉对莜麦饼干品质的影响

通过添加一定比例的紫薯粉改良莜麦饼干配方,从而提升饼干的感官评价、质构、营养成分含量等指标。通过单因素和正交试验,考察紫薯粉和莜麦粉质量比、黄油添加量以及白砂糖添加量对饼干品质的影响,进而采用验证试验比较改良前后莜麦饼干品质,并通过高分辨率质谱分析添加紫薯粉后莜麦饼干中花色苷含量的变化。根据产品的感官评分以及质构特性,得出改良后的紫薯⁃莜麦饼干的最佳配方为紫薯粉和莜麦粉质量比60∶140、黄油添加量100 g、白砂糖添加量80 g。添加紫薯粉后的莜麦饼干颜色均匀,莜麦的色泽得到改善,质构评分良好,还增添紫薯特殊的香气和风味,感官评分为84.9。改良后的紫薯⁃莜麦饼干中鉴定出20种花色苷,花色苷总含量为0.18 mg/g。

基于酵母β-葡聚糖载体的口服OVA疫苗(WGP-OVA疫苗)诱导体液免疫及抗原特异性T细胞免疫反应

目的:探讨口服WGP-OVA疫苗对C57BL/6小鼠体液免疫及抗原特异性T细胞免疫的诱导作用。方法:分别连续给予C57BL/6小鼠口服PBS、WGP及WGP-OVA 17 d后,使用LEGENDplexTM多因子流式检测试剂盒检测给药后小鼠血清中IgG1、IgG2a、IgG3及IgM的含量;HE染色比较各组小鼠脾脏淋巴小结的大小。取小鼠腹股沟淋巴结(ILNs)制备单细胞悬液,流式细胞仪(FACS)检测淋巴结内F4/80+巨噬细胞及F4/80+SIINFEKL+巨噬细胞比例,分析WGP-OVA对巨噬细胞在ILNs内的浸润及抗原提呈情况;同时通过MHC Tetramer染色检测抗原特异性CD8+T细胞比例,明确WGP-OVA疫苗对T细胞免疫的诱导作用。结果:与PBS组相比,WGP-OVA能显著诱导IgG1、IgG2a、IgG3及IgM的分泌,增大脾脏内淋巴小结。此外,口服WGPOVA疫苗能促进F4/80+巨噬细胞向淋巴结浸润,诱导巨噬细胞对OVA的抗原提呈,同时增加淋巴结内OVA特异性CD8+CTLs的数量。结论:口服WGP-OVA疫苗能诱导C57BL/6小鼠体液免疫及抗原特异性T细胞免疫反应。