Rice bran has high glutamic acid decarboxylase(GAD)activity and can be used to enrich and produce γ-aminobutyric acid(GABA).Glutinous rice was used as raw material to brew Huangjiu by liquefaction fermentation.Rice b...Rice bran has high glutamic acid decarboxylase(GAD)activity and can be used to enrich and produce γ-aminobutyric acid(GABA).Glutinous rice was used as raw material to brew Huangjiu by liquefaction fermentation.Rice bran extract was added at different fermentation stages,then the content of GABA and basic physicochemical properties were tested,the changes of flavor substances and volatile organic compounds(VOCs)were observed in Huangjiu.The results showed the addition of concentrated GABA-enriched rice bran extract during the post-fermentation stage significantly increases the GABA content in Huangjiu.When the amount of rice bran used is 50 g,the GABA content in the Huangjiu can reach 592.44 mg/L after fermentation.The total sugar and pH of Huangjiu fermented with rice bran extract were higher than the control group,and the total acid and nonsugar solids were lower than the control group.Electronic tongue analysis showed that the addition of rice bran extract would affect the sourness,umami and saltiness taste of Huangjiu.Gas Chromatography-Ion Mobility Spectrometry(GC-IMS)analysis of Huangjiu made by adding rice bran extract at the post-fermentation stage showed increased isoamyl acetate,2-heptanol,and other substances in comparison with the control group.The results of the study provide a cost-effective and rapid method for increasing the GABA content in Huangjiu.It also offers a theoretical basis and scientific guidance for the production of health-oriented Huangjiu.展开更多
Twin reversed arterial perfusion sequence,a severe and unique complication of monochorionic multiple pregnancy,is characterized by vascular anastomosis and abnormal or absent cardiac development in the twins.This arti...Twin reversed arterial perfusion sequence,a severe and unique complication of monochorionic multiple pregnancy,is characterized by vascular anastomosis and abnormal or absent cardiac development in the twins.This article reviewed its pathogenesis,prenatal ultrasound diagnosis,and management.The pump twin’s chances for survival can be maximized by proper management.The optimal timing of the interventions remains a debate,although the latest studies encourage early intervention,i.e.,in the first trimester.The most preferred approach is to interrupt the vascular supply to the acardius,such as through ultrasound-guided laser coagulation and radiofrequency ablation of the intrafetal vessels.展开更多
The bitterness of soyasaponins(Ssa)is one of the main causes of undesirable flavors in soy products.In this study,a Ssa-soybean protein isolate(SPI)binary system was constructed to simulate the adsorption behavior of ...The bitterness of soyasaponins(Ssa)is one of the main causes of undesirable flavors in soy products.In this study,a Ssa-soybean protein isolate(SPI)binary system was constructed to simulate the adsorption behavior of soybean products at the oral-salivary interface and the mechanism of bitter taste development was investigated.The concentration of Ssa with was determined to be the minimum bitterness value approximately 0.5 mg/mL by sensory evaluation and electronic tongue determination.The nonspecific interactions were confirmed by isothermal titration calorimetry(ITC)and endogenous fluorescence measurements.Ssa formed aggregates with SPI that desorbed from the interface into the bulk phase,resulting in a subsequent increase in particle size and turbidity.This study demonstrated the ability of SPI with Ssa at specific concentrations to attenuate the bitter flavor of Ssa,thus providing important implications for increasing the acceptability of soy products.展开更多
基金funded by Hubei Provincial Central Leading Local Science and Technology Development Special Project,grant number 2022BGE247Subtopic of Chinaʹs National Key R&D Program,grant number 2023YFF1104604-01.
文摘Rice bran has high glutamic acid decarboxylase(GAD)activity and can be used to enrich and produce γ-aminobutyric acid(GABA).Glutinous rice was used as raw material to brew Huangjiu by liquefaction fermentation.Rice bran extract was added at different fermentation stages,then the content of GABA and basic physicochemical properties were tested,the changes of flavor substances and volatile organic compounds(VOCs)were observed in Huangjiu.The results showed the addition of concentrated GABA-enriched rice bran extract during the post-fermentation stage significantly increases the GABA content in Huangjiu.When the amount of rice bran used is 50 g,the GABA content in the Huangjiu can reach 592.44 mg/L after fermentation.The total sugar and pH of Huangjiu fermented with rice bran extract were higher than the control group,and the total acid and nonsugar solids were lower than the control group.Electronic tongue analysis showed that the addition of rice bran extract would affect the sourness,umami and saltiness taste of Huangjiu.Gas Chromatography-Ion Mobility Spectrometry(GC-IMS)analysis of Huangjiu made by adding rice bran extract at the post-fermentation stage showed increased isoamyl acetate,2-heptanol,and other substances in comparison with the control group.The results of the study provide a cost-effective and rapid method for increasing the GABA content in Huangjiu.It also offers a theoretical basis and scientific guidance for the production of health-oriented Huangjiu.
文摘Twin reversed arterial perfusion sequence,a severe and unique complication of monochorionic multiple pregnancy,is characterized by vascular anastomosis and abnormal or absent cardiac development in the twins.This article reviewed its pathogenesis,prenatal ultrasound diagnosis,and management.The pump twin’s chances for survival can be maximized by proper management.The optimal timing of the interventions remains a debate,although the latest studies encourage early intervention,i.e.,in the first trimester.The most preferred approach is to interrupt the vascular supply to the acardius,such as through ultrasound-guided laser coagulation and radiofrequency ablation of the intrafetal vessels.
基金supported by the Open Project of China Food Flavor and Nutrition Health Innovation Center(CFC2023B-034)he Central Guidance on Local Science and Technology Development Fund of Hubei Province(2022BGE247)the Scientific Research Foundation of Wuhan Polytechnic University.
文摘The bitterness of soyasaponins(Ssa)is one of the main causes of undesirable flavors in soy products.In this study,a Ssa-soybean protein isolate(SPI)binary system was constructed to simulate the adsorption behavior of soybean products at the oral-salivary interface and the mechanism of bitter taste development was investigated.The concentration of Ssa with was determined to be the minimum bitterness value approximately 0.5 mg/mL by sensory evaluation and electronic tongue determination.The nonspecific interactions were confirmed by isothermal titration calorimetry(ITC)and endogenous fluorescence measurements.Ssa formed aggregates with SPI that desorbed from the interface into the bulk phase,resulting in a subsequent increase in particle size and turbidity.This study demonstrated the ability of SPI with Ssa at specific concentrations to attenuate the bitter flavor of Ssa,thus providing important implications for increasing the acceptability of soy products.
