High-grade pancreatic intraepithelial neoplasia is a challenging diagnosis and itdoes not exhibit mass lesions. It is suspected based on changes in the mainpancreatic duct in magnetic resonance cholangiopancreatograph...High-grade pancreatic intraepithelial neoplasia is a challenging diagnosis and itdoes not exhibit mass lesions. It is suspected based on changes in the mainpancreatic duct in magnetic resonance cholangiopancreatography. Sometimesonly an unclear duct shows in magnetic resonance cholangiopancreatographywith no focal strictures and upstream dilatation of the main pancreatic duct. Serialpancreatic juice cytology is valuable in diagnosis of those patients.展开更多
[Objectives]This study was conducted to elucidate the fermentation characteristics of different bacterial strains and identify the optimal fermentation strain,so as to provide a theoretical basis for the development o...[Objectives]This study was conducted to elucidate the fermentation characteristics of different bacterial strains and identify the optimal fermentation strain,so as to provide a theoretical basis for the development of functional aloe beverages.[Methods]Using fresh juice from Aloe vera L.as the raw material,the proliferation characteristics of Lactobacillus plantarum(LP),Lactobacillus reuteri(LR),Lactobacillus rhamnosus(LGG)and Pediococcus pentosaceus(PP)during fermentation were investigated.Changes in pH,total viable bacterial count,total sugars,acemannan(AC),total flavonoid content(TFC)and total phenol content(TPC),and their effects on antioxidant activity(DPPH,ABTS,FRAP)were measured before and after fermentation.[Results]Aloe juice served as an excellent growth substrate for all four lactic acid bacterial strains,with viable bacterial counts significantly increasing after fermentation.The LGG group achieved the highest viable count(12.82 lg CFU/ml),followed by the LP group(12.77 lg CFU/ml).All four strains significantly enhanced the total phenol content and antioxidant capacity of the aloe juice.The LP group demonstrated the most outstanding performance,achieving the highest increase in TPC,the smallest reduction in TFC(from 0.054 mg/ml to 0.019 mg/ml),and the strongest comprehensive antioxidant activity(DPPH scavenging rate:80.33%,ABTS scavenging rate:93.15%,FRAP value:0.167 mmol/L).Additionally,it also better preserved the functional component AC.[Conclusions]L.plantarum demonstrated optimal performance in enhancing the antioxidant activity and preserving nutritional components of aloe juice,making it an ideal strain for aloe juice fermentation.This study provides a foundation for developing functional aloe beverages.展开更多
High-fat diet(HFD)promotes the imbalance of gut microbiota,contributing to the development of metabolic disorders.Pomegranate juice(PJ)and inulin,as dietary polyphenol and dietary fiber respectively,have been reported...High-fat diet(HFD)promotes the imbalance of gut microbiota,contributing to the development of metabolic disorders.Pomegranate juice(PJ)and inulin,as dietary polyphenol and dietary fiber respectively,have been reported to ameliorate diet-induced gut microbiota dysbiosis and metabolic disorders.However,the combined effect of PJ and inulin on HFD-induced metabolic disorders has not been elucidated.In current study,we found that the combination of PJ and inulin prevent HFD-induced obesity,dyslipidemia,and gut microbiota dysbiosis.Moreover,the fecal levels of short-chain fatty acids(SCFAs)produced by inulin were increased after inulin combined with PJ.The levels of pomegranate polyphenol metabolites produced by PJ were also increased after PJ combined with inulin,especially pharmacokinetic analysis showed that the presence of inulin enhance the absorption level of urolithin A.Fecal metabolomic analysis found that PJ combined with inulin alter the metabolic status compared with PJ.It was also showed that the levels of SCFAs and pomegranate polyphenol metabolites among groups were correlated with gut microbiota and metabolic disorders indicators.Our results suggested that PJ combined with inulin prevent HFD-induced metabolic disorders,which may be attributed to the promotion of mutual metabolic transformation and absorption of PJ and inulin by gut microbiota.展开更多
[Objectives]This study was condcuted to investigate the formula optimization and nutritional components of Brassica vegetable juice beverage.[Methods]Brassica was selected as the raw material to optimize the formula o...[Objectives]This study was condcuted to investigate the formula optimization and nutritional components of Brassica vegetable juice beverage.[Methods]Brassica was selected as the raw material to optimize the formula of the vegetable juice beverage.The vitamin C content and flavor components were analyzed in both sterilized and non-sterilized samples.[Results]Based on water,the optimal formula for the Brassica vegetable juice beverage was determined as:20%Brassica juice,5%erythritol,and 0.1%citric acid.The highest vitamin C content was observed in unsterilized samples(12.167 mg/100 g sample),followed by samples sterilized at 71℃for 15 s(9.864 mg/100 g sample).The most significant loss of vitamin C occurred under sterilization conditions of 68℃for 30 min.GC-MS analysis detected a total of seven volatile components in the Brassica vegetable juice beverage,including siloxanes,alcohols,aldehydes,and methoxyphenyl oxime.Before sterilization,siloxane compounds(D3,D4,D5)showed the highest content in the Brassica vegetable juice,accounting for 63.606%,followed by methoxyphenyl oxime at 24.802%.After sterilization,siloxane compounds(D3,D4,D5)exhibited the highest content reaching 81.963%,while methoxyphenyl oxime taking the second place decreased to 14.276%.[Conclusions]This study provides new insights and methodologies for the development and utilization of Brassica crops and other agricultural products,offering a theoretical foundation for accelerating the integrated development of Brassica processing and sales.展开更多
Organophosphorus pesticides(OPPs)in foods pose a serious threat to human health,motivating the development of novel analytical methods for their rapid detection and quantification.A magnetic covalent organic framework...Organophosphorus pesticides(OPPs)in foods pose a serious threat to human health,motivating the development of novel analytical methods for their rapid detection and quantification.A magnetic covalent organic framework(M-COF)adsorbent for the magnetic solid-phase extraction(MSPE)of OPPs from foods was reported.M-COF was synthesized by the Schiff base condensation reaction of 1,3,5-tris(4-aminophenyl)benzene and 4,4-biphenyldicarboxaldehyde on the surface of amino-functionalized magnetic nanoparticles.Density functional theory(DFT)calculations showed that adsorption of OPPs onto the surface of M-COF involved hydrophobic effects,van der Waals interactions,π-πinteractions,halogen-N bonding,and hydrogen bonding.Combined with gas chromatography-mass spectrometry(GC-MS)technology,the MSPE method features low limits of detection for OPPs(0.002-0.015μg/L),good reproducibility(1.45%-6.14%),wide linear detection range(0.01-1μg/L,R≥0.9935),and satisfactory recoveries(87.3%-110.4%).The method was successfully applied for the trace analysis of OPPs in spiked fruit juices.展开更多
Pectinex XXL,a commercially prepared pectinase,was investigated for its potential application in the fruit juice industry.Polygalacturonic acid was used as the substrate for determining the enzymatic properties of Pec...Pectinex XXL,a commercially prepared pectinase,was investigated for its potential application in the fruit juice industry.Polygalacturonic acid was used as the substrate for determining the enzymatic properties of Pectinex XXL using the DNS method.According to the results,the optimal pH for Pectinex XXL activity was 4.5,and the enzyme was stable in the pH range of 3.0~4.5.The optimal pH and pH stability range are consistent with those of some tropical and subtropical fruits.The optimal temperature for Pectinex XXL activity was 60℃,and the enzyme remained stable after one hour in a water bath set at 40℃.Additionally,the enzymatic activity was not inhibited in the presence of 1 mmol/L of Na^(+),Mg^(2+),Ba^(2+),Co^(2+),Zn^(2+),and Fe^(2+),whereas it was slightly inhibited in the presence of 2 mmol/L of K^(+)and Fe^(2+)and partially inhibited in the presence of 1 and 2 mmol/L of Ca^(2+)and Mn^(2+),demonstrating its good stability in acids and excellent thermal catalytic performance.Based on the above experimental results,depectinization experiments were performed on plantain and cherry tomato juices using different amounts of Pectinex XXL.After one hour reaction with 16 U/mL of the enzyme,the yields of the plantain and cherry tomato juices were substantially increased by 119.03%and 15.97%,respectively,while their light transmittance was remarkably enhanced by 37.65%and 12.35%,respectively.Furthermore,the enzyme reduced the viscosity of the plantain and cherry tomato juices by 88.29%and 29.50%,respectively.The juice production experiments confirmed that this enzyme can significantly improve the yield and light transmittance of plantain juice,while effectively reducing its viscosity.These findings indicate the potential of Pectinex XXL in the industrial production of plantain juice.展开更多
The degree of processing is rarely considered an independent factor in the health effects of fruit juices and beverages(FJBs)consumption.In fact,the consumption of ultra-processed foods has been shown to pose health r...The degree of processing is rarely considered an independent factor in the health effects of fruit juices and beverages(FJBs)consumption.In fact,the consumption of ultra-processed foods has been shown to pose health risks.In this study,we first integrated 4 systems used to classify the degree of food processing and then classified FJBs into three major categories,low(minimal),moderate and high.Second,we compared the differences in attitudes towards FJBs in dietary guidelines.Third,we integrated the results of existing epidemiological surveys,randomized controlled trials,and animal experiments to explore the health risks associated with consuming FJBs.Deepening the processing of FJBs has been found to lead to an increased risk of diseases.Dietary pattern,nutrients,addition agents and consumer preferences may be influential factors.Finally,we investigated whether there were any changes in the health benefits of 100%fruit juices produced by different processing methods.In conclusion,minimally/moderately processed 100%fruit juices provide more health benefits than highly processed fruit beverages.The results support the need to consider the extent of FJBs processing in future studies to adjust official nutritional recommendations for beverage consumption.展开更多
The fruit of Morinda citrifolia L., commonly known as noni, has an extensive history of use as a food and traditional medicine around the world. Adding value to Morinda citrifolia L. products, particularly the fruit, ...The fruit of Morinda citrifolia L., commonly known as noni, has an extensive history of use as a food and traditional medicine around the world. Adding value to Morinda citrifolia L. products, particularly the fruit, could be one way of building resilience in vulnerable farming households. The aim of this study was to determine the secondary metabolite and mineral composition of noni juice obtained by fermenting the fruit of Morinda citrifolia L. Fruits were collected in August 2022 from the local field in Thiès region, West of Senegal. Extraction yields were determined and the secondary metabolites were determined using conventional analytical methods. Calcium, magnesium, iron, sodium and potassium were determined by atomic absorption spectrophotometer coupled with a CCD detector. The results show that an average fruit mass (503.2 ± 110.96 g) consists of 171.44 ± 50.01 g pulp and 34.06 ± 10.35 g seeds. The traditional extraction yield of noni juice is 16.46% after three weeks of fermentation. The contents of total polyphenols, flavonoids and tannins obtained in noni are 608.97 ± 4.53 mg EAG/100mL, 7.78 ± 0.01 mg EQ/100mL and 0.191 ± 0.01 mg EC/100mL respectively. The ethanol content of noni varies from 3.57 to 5.23 mL/100mL during extraction. Noni has a high calcium content with a concentration of 383.79 ± 33.23 mg/L. This is followed by a good concentration of magnesium, potassium and sodium, at 278.47 ± 26.30, 187.43 ± 10.7 and 155.95 ± 28.66 mg/L respectively. Noni also has an iron content of 202.15 ± 0.05 mg/L.展开更多
[Objectives]The effects of stabilizers such as sodium carboxymethyl cellulose,pectin,sodium alginate and xanthan gum on the stability of mango juice with skin were discussed using mango as the raw material.[Methods]Th...[Objectives]The effects of stabilizers such as sodium carboxymethyl cellulose,pectin,sodium alginate and xanthan gum on the stability of mango juice with skin were discussed using mango as the raw material.[Methods]The formula and stability of mango beverage with skin were studied using mango juice with skin as the raw material.Four stabilizers,including pectin,sodium alginate and sodium carboxymethyl cellulose,were added to improve the stability of the juice.Based on single factor experiments and a response surface experiment,the stability model of mango juice was established to determine the best compound stabilizer.[Results]According to an orthogonal experiment on the stability of mango juice with skin,the optimum technical parameters were as follows:sodium carboxymethyl cellulose 0.20%,xanthan gum 0.08%,sodium alginate 0.18%,and pectin 0.14%,with which the optimal suspension stability was 69.12%.The optimum technical parameters from the response surface experiment were as follows:sodium carboxymethyl cellulose 0.199%,pectin 0.1185%,sodium alginate 0.163%,and xanthan gum 0.077%,with which the suspension stability was 70.32%.It was found that the stability of mango juice with skin obtained by the response surface experiment was better than that by the orthogonal experiment,and the order of factors affecting the stability of mango was sodium alginate(C)>sodium carboxymethyl cellulose(A)>pectin(D)>xanthan gum(B).[Conclusions]The formula of compound stabilizer for mango juice was optimized by the orthogonal experiment and the response surface method,providing a theoretical basis for the actual production of mango juice with skin.展开更多
[Objective] This study was conducted to develop a system for simultaneous determination of imidacloprid, diflubenzuron, thiabendazole and carbendazim in fruit juice by HPLC. [Method] Using acetonitrile as the extracti...[Objective] This study was conducted to develop a system for simultaneous determination of imidacloprid, diflubenzuron, thiabendazole and carbendazim in fruit juice by HPLC. [Method] Using acetonitrile as the extraction solvent, the pesticides in fruit juice were purified through a NH2 solid phase extraction （SPE） cartridge, then detected by HPLC. [Result] There was a good linear relationship between the peak area and the concentrations of imidacloprid, diflubenzuron, thiabendazole and carbendazim in a range of 0.05-5.0 μg/ml, and the linear correlation coefficient varied in a range of 0.999 0-0.999 8; the limit of detection for imidacloprid, diflubenzuron, thiabendazole and carbendazim was 0.003, 0.005, 0.003 and 0.007 mg/kg, respectively. The recovery rate of imidacloprid, diflubenzuron, thiabendazole and carbendazim standards added at three levels （0.1, 0.5 and 1.0 mg/kg） ranged from 82% to 107%, with RSD less than 4.5%. [Conclusion] The sensitivity, accuracy and precision of this method were able to meet the requirements for pesticide residue analysis.展开更多
In this study, the effects of hot water temperature on clarity, total soluble solids, polyphenol oxidase （PPO） and color of banana juice during hot water ex-traction were discussed based on the theory in which heat ...In this study, the effects of hot water temperature on clarity, total soluble solids, polyphenol oxidase （PPO） and color of banana juice during hot water ex-traction were discussed based on the theory in which heat treatment might induce the pectin and protein in banana pulp to form insoluble products. The results showed the hot water temperature had a significant effect on the formation of insol-uble polymers in banana pulp from pectin and protein. In 75 ℃ water, the pectin and protein in banana pulp were most inclined to form insoluble products. Under this condition, the clarity of banana juice was also highest. The light transmittance at 660 nm was close to 90%. In the banana juice, extracted by 75 ℃ water, the pectin and protein contents were lowest, and they were lower than 7.3 mg/100 ml and 12.9 mg/100 ml respectively. The 75 ℃ water could not inactivate completely the pectin in banana pulp due to its high heat resistance, Therefore, 0.05% L-cys-teine or ascorbic acid needed to be added into banana pulp to inhibit the browning of juice induced by residual PPO.展开更多
Despite many advantages, the many technologies studied to eliminate astringen</span><span style="font-family:Verdana;">cy from cashew apple juice are not all accessible and not adopted by pr</...Despite many advantages, the many technologies studied to eliminate astringen</span><span style="font-family:Verdana;">cy from cashew apple juice are not all accessible and not adopted by pr</span><span style="font-family:Verdana;">ocessors due to the lack of financial means to access these sophisticated technologies. Thus, the formulation of mixed juice based on cashew apple juice and passion fruit juice has proved to be a way of adding value to the cashew apple, a co-product of the production of the nut. After the formulation of the mixed juice in different proportions and the sensory evaluation, it appears that the juice of formulation E is more appreciated by the tasters. Indeed, this juice has preferred sensory characteristics in terms of color (6.90), flavor (5.47), odor (6.42), settling (6.28) and overall acceptance (6.53). These characteristics are similar to those of passion fruit juice in terms of color, odor, and overall acceptance, where the latter obtained scores of 6.94, 7.17 an</span><span style="font-family:Verdana;">d 6.00 respectively;and also, to those of cashew apple juice in terms of f</span><span style="font-family:Verdana;">la</span><span style="font-family:Verdana;">vor and decanting, where the latter obtained scores of 5.19 and 6.14 respe</span><span style="font-family:Verdana;">ctively. Therefore, the addition of passion fruit juice to cashew apple juice results in a new product that is more appreciated when mixed with proportions of 90 mL of passion fruit juice and 10 mL of cashew apple juice. For exam</span><span style="font-family:Verdana;">ple, passion fruit juice, due to its color, flavor, and odor, has helped re</span><span style="font-family:Verdana;">duce the pronounced astringency of raw cashew apple juice. Ultimately, formulation E is recommended to improve the organoleptic value of cashew apple juice.展开更多
AIM: To search the independent factors determining gastric juice acidity and to investigate the acidity of gastric juices in various benign and malignant upper gastrointestinal diseases. METHODS: Fasting gastric juice...AIM: To search the independent factors determining gastric juice acidity and to investigate the acidity of gastric juices in various benign and malignant upper gastrointestinal diseases. METHODS: Fasting gastric juice acidity of 165 healthysubjects and 346 patients with esophageal ulcer (n = 21), gastric ulcer (n = 136), duodenal ulcer (n = 100) or gastric cancer (n = 89) were measured and compared. Additionally, gastric specimens were taken from the antrum and body for rapid urease test and histological examination. RESULTS: Multivariate analysis revealed that bile stain of gastric juice, high acute inflammatory score of the corpus, and atrophy of the corpus were independent risk factors for the development of gastric hypoacidity with odds ratios of 3.1 (95% CI: 1.3-7.3), 3.1 (95% CI: 1.2-7.9) and 3.5 (95% CI: 1.3-9.2). Esophageal ulcer and duodenal ulcer patients had a lower pH level (1.9 and 2.1 vs 2.9, both P < 0.05) of gastric juices than healthy subjects. In contrast, gastric ulcer and gastric cancer patients had a higher pH level (3.4 and 6.6 vs 2.9, both P < 0.001) than healthy controls. Hypoacidity existed in 22%, 5%, 29%, 5% and 88% of healthy subjects, esophageal ulcer, gastric ulcer, duodenal ulcer and gastric cancer patients, respectively. CONCLUSION: Bile reflux, atrophy and dense neutrophil infiltrate of the corpus are three independent factors determining the acidity of gastric juice.展开更多
BACKGROUND The gastric microbiota in patients with gastric cancer(GC)has received increasing attention,but the profiling of the gastric microbiome through the histological stages of gastric tumorigenesis remains poorl...BACKGROUND The gastric microbiota in patients with gastric cancer(GC)has received increasing attention,but the profiling of the gastric microbiome through the histological stages of gastric tumorigenesis remains poorly understood,especially for patients with Helicobacter pylori-negative GC(HPNGC).AIM To characterize microbial profiles of gastric mucosa and juice for HPNGC carcinogenesis and identify distinct taxa in precancerous lesions.METHODS The 16S rRNA gene analysis was performed on gastric mucosa from 134 Helicobacter pylori-negative cases,including 56 superficial gastritis(SG),9 atrophic gastritis(AG),27 intestinal metaplasia(IM),29 dysplasia(Dys),and 13 GC cases,to investigate differences in gastric microbial diversity and composition across the disease stages.In addition,paired gastric mucosa and juice samples from 18 SG,18 IM,and 18 Dys samples were analyzed.α-Diversity was measured by Shannon and Chao1 indexes,andβ-diversity was calculated using partial least squares discrimination analysis(PLS-DA).Differences in the microbial composition across disease stages in different sample types were assessed using the linear discriminant analysis effect size.RESULTS The diversity and composition of the bacterial microbiota in the gastric mucosa changed progressively across stages of gastric carcinogenesis.The diversity of the gastric mucosa microbiota was found to be significantly lower in the IM and Dys groups than in the SG group,and the patients with GC had the lowest bacterial community richness(P<0.05).Patients with IM and those with Dys had similar gastric mucosa microbiota profiles with Ralstonia and Rhodococcus as the predominant genera.Microbial network analysis showed that there was increasing correlation strength between IM and Dys(|correlation threshold|≥0.5,P<0.05).GC and its precancerous lesions have distinguishable bacterial taxa;our results identified HPNGC-associated bacteria Streptococcaceae and Lactobacillaceae(P<0.05).Additionally,across precancerous lesion stages from AG to Dys in Helicobacter pylori-negative patients,Burkholderiaceae abundance continuously increased,while Streptococcaceae and Prevotellaceae abundance presented a continuous downward trend.Furthermore,the microbial diversity was higher in gastric juice(P<0.001)than in the mucosa,while PLS-DA revealed a statistically significant difference between the two groups(ANOSIM,P=0.001).A significant difference in the microbial structure was identified,with Proteobacteria being more prevalent in the gastric mucosa and Firmicutes being more abundant in gastric juice.CONCLUSION Our results provide insights into potential taxonomic biomarkers for HPNGC and its precancerous stages and assist in predicting the prognosis of IM and Dys based on the mucosal microbiota profile.展开更多
INTRODUCTIONThe point mutation rate of k-ras gene at codon 12 inpancreatic adenocarcinoma is reported to be as highas 90%,and with no mutations in normalpancreas tissues or other pancreatic disorders.Wehave detected t...INTRODUCTIONThe point mutation rate of k-ras gene at codon 12 inpancreatic adenocarcinoma is reported to be as highas 90%,and with no mutations in normalpancreas tissues or other pancreatic disorders.Wehave detected the presence of k-ras gene展开更多
P omegranate(Punica granatum L.)has attracted considerable attention in world markets due to its valuable nutrients and highly appreciated sensory properties.The aroma profiles of 4 varieties of pomegranate juice,incl...P omegranate(Punica granatum L.)has attracted considerable attention in world markets due to its valuable nutrients and highly appreciated sensory properties.The aroma profiles of 4 varieties of pomegranate juice,including Dahongtian(DP),Jingpitian(JP),Luyudan(LP),and Tianhonngdan(TP),were investigated via gas chromatography-mass spectrometry(GC-MS)and gas chromatography-olfactometry(GC-O)analyses.A total of 43 volatile compounds were identified by using GC-MS.Among these compounds,16 were considered as potential aroma-active compounds as detected by GC-O.These compounds belonged to the classes of terpinenes,alcohols,and aldehydes.Eleven volatile compounds were defined as the main contributors to the overall aroma of pomegranate juice due to their high odor activity values(OAVs≥1).Aroma recombination and omission tests confirmed thatβ-myrcene,1-hexanol,and(Z)-3-hexen-1-ol were the key aroma compounds,and limonene,1-octen-3-ol,linalool,and hexanal were important aroma-active compounds in DP samples.展开更多
AIM:To investigate the markers of pancreatic diseases and provide basic data and experimental methods for the diagnosis of pancreatic diseases.METHODS:There were 15 patients in the present study,among whom 10 had panc...AIM:To investigate the markers of pancreatic diseases and provide basic data and experimental methods for the diagnosis of pancreatic diseases.METHODS:There were 15 patients in the present study,among whom 10 had pancreatic cancer and 5,chronic pancreatitis.In all patients,pancreatic cancer or chronic pancreatitis was located on the head of the p-a-ncrea-s.Pa-thology da-ta-of a-ll p-a-tients wa-s confirmed by biopsy and surgery.Among the 10 patients with pancreatic cancer,3 people had a medical history of longterm alcohol consumption.Of 5 patients with chronic pancreatitis,4 men suffered from alcoholic chronic pancreatitis.Pancreatic juice samples were obtained from patients by endoscopic retrograde cholangiopancreatography.Magnetic resonance spectroscopyn was performed on an 11.7-T scanner (Bruker DRX-500) using Call-Purcell-Meiboom-Gill pulse sequences.The parameters were as follows:spectral width,15 KHz;time domain,64 K;number of scans,512;and acquisition time,2.128 s.RESULTS:The main component of pancreatic juice included leucine,iso-leucine,valine,lactate,alanine,acetate,aspartate,lysine,glycine,threonine,tyrosine,histidine,tryptophan,and phenylalanine.On performing 1D 1H and 2D total correlation spectroscopy,we found a triplet peak at the chemical shift of 1.19 ppm,which only appeared in the spectra of pancreatic juice obtained from patients with alcoholic chronic pancreatitis.This triplet peak was considered the resonance of the methyl of ethoxy group,which may be associated with the metabolism of alcohol in the pancreas.CONCLUSION:The triplet peak,at the chemical shift of 1.19 ppm is likely to be the characteristic metabolite of alcoholic chronic pancreatitis.展开更多
AIM: To determine whether study on the carcinogenic potential of reflux juice from patients with remote gastrectomy could clarify the inherent relationship between duodenal reflux and gastric stump cancer. METHODS: A ...AIM: To determine whether study on the carcinogenic potential of reflux juice from patients with remote gastrectomy could clarify the inherent relationship between duodenal reflux and gastric stump cancer. METHODS: A total of 37 reflux juice samples (13 Billroth I, 24 Billroth II) were employed in the present study. A two-stage transformation assay using BALB/c 3T3 cells was carried out to test the initiating or promoting activity of these samples. RESULTS: Two of 18 (11.1%) reflux samples exerted initiating activities, whereas 9/19 (47.4%) samples enhanced the MNNG-initiating cell transformation, suggesting the duodenal reflux juice might more frequently possess the tumor-promoter activity (P = 0.029). In addition, there was no difference in initiating activities of the samples irrespective of surgical procedures (P = 0.488), while Billroth II samples exhibited stronger tumor-promoter activity than Billroth I samples (P = 0.027). Furthermore, the promoter activities were well correlated with the histological changes of the stomas (r(s) = 0.625, P = 0.004), but neither their cytotoxicities nor initiating activities had this correlation (Probabilities were 0.523 and 0.085, respectively). CONCLUSION: The duodenal reflux juice from patients with remote postgastrectomy did have carcinogenic potential, and suggested that tumor-promoting activity should principally account for the high incidence of gastric cancer in gastrectomy patients. In contrast, it is difficult to explain the high stump-cancer incidence with the N-nitroso compounds theory-a popular theory for the intact stomach carcinogenesis, and it seemed to be justified to focus chemo-prevention of this cancer on the tumor-promoting potential of reflux juice.展开更多
In this work, lemon and onion biomasses commonly found in street markets are for the first time used to develop a facile, fast and low-cost one-step microwave-assisted carbonization method for synthesis of highly fluo...In this work, lemon and onion biomasses commonly found in street markets are for the first time used to develop a facile, fast and low-cost one-step microwave-assisted carbonization method for synthesis of highly fluorescent carbon dots (CDs). The structure and optical properties of CDs were investigated by TEM, XRD, XRF, UV-Vis, FTIR, and fluorescence spectroscopy. CDs displayed satisfactory optical pro-prieties, a high quantum yield of 23.6%, and excellent water solubility, and the particle size was 4.23-8.22 nm with an average diameter of 6.15 nm. An efficient fluorescent resonance energy transfer (FRET) between the CDs and riboflavin was achieved with CDs acting as donor and riboflavin as acceptor. A linear relationship between FRET and the riboflavin concentration from 0.10 to 3.0 μg/mL was observed, allowing the development of an accurate and fast analytical method to determine this vitamin in multivitamin/mineral supplements. Despite the potential interferences in these supplements, CDs were selective for riboflavin under optimized conditions. A paired t-test at a 95% confidence level indicated no statistically significant difference between the proposed and the reference methods. Recovery test presented values ranged from 96.0% to 101.4%. The limit of detection and relative standard deviation were estimated at 1.0 ng/mL and <2.6% (n = 3), respectively. CDs were successfully synthesized in a domestic microwave oven (1450 W, 6 min), presenting satisfactory parameters when compared with results of other studies reported in the literature, suggesting that the proposed method is a potentially useful method for the synthesis of CDs and determination of riboflavin.展开更多
文摘High-grade pancreatic intraepithelial neoplasia is a challenging diagnosis and itdoes not exhibit mass lesions. It is suspected based on changes in the mainpancreatic duct in magnetic resonance cholangiopancreatography. Sometimesonly an unclear duct shows in magnetic resonance cholangiopancreatographywith no focal strictures and upstream dilatation of the main pancreatic duct. Serialpancreatic juice cytology is valuable in diagnosis of those patients.
基金Supported by Undergraduate Innovation and Entrepreneurship Training Program of Zhaoqing University(S202410580071X).
文摘[Objectives]This study was conducted to elucidate the fermentation characteristics of different bacterial strains and identify the optimal fermentation strain,so as to provide a theoretical basis for the development of functional aloe beverages.[Methods]Using fresh juice from Aloe vera L.as the raw material,the proliferation characteristics of Lactobacillus plantarum(LP),Lactobacillus reuteri(LR),Lactobacillus rhamnosus(LGG)and Pediococcus pentosaceus(PP)during fermentation were investigated.Changes in pH,total viable bacterial count,total sugars,acemannan(AC),total flavonoid content(TFC)and total phenol content(TPC),and their effects on antioxidant activity(DPPH,ABTS,FRAP)were measured before and after fermentation.[Results]Aloe juice served as an excellent growth substrate for all four lactic acid bacterial strains,with viable bacterial counts significantly increasing after fermentation.The LGG group achieved the highest viable count(12.82 lg CFU/ml),followed by the LP group(12.77 lg CFU/ml).All four strains significantly enhanced the total phenol content and antioxidant capacity of the aloe juice.The LP group demonstrated the most outstanding performance,achieving the highest increase in TPC,the smallest reduction in TFC(from 0.054 mg/ml to 0.019 mg/ml),and the strongest comprehensive antioxidant activity(DPPH scavenging rate:80.33%,ABTS scavenging rate:93.15%,FRAP value:0.167 mmol/L).Additionally,it also better preserved the functional component AC.[Conclusions]L.plantarum demonstrated optimal performance in enhancing the antioxidant activity and preserving nutritional components of aloe juice,making it an ideal strain for aloe juice fermentation.This study provides a foundation for developing functional aloe beverages.
基金supported by the National Natural Science Foundation of China(32001679)the Science and Technology Research of Shaanxi Province(2021QFY07-03)+1 种基金the Fundamental Research Funds for the Central Universities(GK202103098)supported by the Scientific and Technological Achievements Commercialization Program of Shaanxi(2023-YD-CGZH-13)。
文摘High-fat diet(HFD)promotes the imbalance of gut microbiota,contributing to the development of metabolic disorders.Pomegranate juice(PJ)and inulin,as dietary polyphenol and dietary fiber respectively,have been reported to ameliorate diet-induced gut microbiota dysbiosis and metabolic disorders.However,the combined effect of PJ and inulin on HFD-induced metabolic disorders has not been elucidated.In current study,we found that the combination of PJ and inulin prevent HFD-induced obesity,dyslipidemia,and gut microbiota dysbiosis.Moreover,the fecal levels of short-chain fatty acids(SCFAs)produced by inulin were increased after inulin combined with PJ.The levels of pomegranate polyphenol metabolites produced by PJ were also increased after PJ combined with inulin,especially pharmacokinetic analysis showed that the presence of inulin enhance the absorption level of urolithin A.Fecal metabolomic analysis found that PJ combined with inulin alter the metabolic status compared with PJ.It was also showed that the levels of SCFAs and pomegranate polyphenol metabolites among groups were correlated with gut microbiota and metabolic disorders indicators.Our results suggested that PJ combined with inulin prevent HFD-induced metabolic disorders,which may be attributed to the promotion of mutual metabolic transformation and absorption of PJ and inulin by gut microbiota.
基金Supported by 2025 Horizontal Fund Project of Institute of Agricultural Products Processing and Nuclear Agricultural Technology,Hubei Academy of Agricultural Sciences(20120250022).
文摘[Objectives]This study was condcuted to investigate the formula optimization and nutritional components of Brassica vegetable juice beverage.[Methods]Brassica was selected as the raw material to optimize the formula of the vegetable juice beverage.The vitamin C content and flavor components were analyzed in both sterilized and non-sterilized samples.[Results]Based on water,the optimal formula for the Brassica vegetable juice beverage was determined as:20%Brassica juice,5%erythritol,and 0.1%citric acid.The highest vitamin C content was observed in unsterilized samples(12.167 mg/100 g sample),followed by samples sterilized at 71℃for 15 s(9.864 mg/100 g sample).The most significant loss of vitamin C occurred under sterilization conditions of 68℃for 30 min.GC-MS analysis detected a total of seven volatile components in the Brassica vegetable juice beverage,including siloxanes,alcohols,aldehydes,and methoxyphenyl oxime.Before sterilization,siloxane compounds(D3,D4,D5)showed the highest content in the Brassica vegetable juice,accounting for 63.606%,followed by methoxyphenyl oxime at 24.802%.After sterilization,siloxane compounds(D3,D4,D5)exhibited the highest content reaching 81.963%,while methoxyphenyl oxime taking the second place decreased to 14.276%.[Conclusions]This study provides new insights and methodologies for the development and utilization of Brassica crops and other agricultural products,offering a theoretical foundation for accelerating the integrated development of Brassica processing and sales.
基金supported by Key Research and Development Project of Shandong Province(2021ZDSYS12)National Natural Science Foundation of China(22076086,21777089)+3 种基金Taishan Scholar Program of Shandong Province(ts20190948)Shandong Province Science and Technology Small and Medium Enterprises Innovation Ability Enhancement Project(2023TSGC0689,2023TSGC0055)Natural Science Foundation of Shandong Province(ZR2021MB086,ZR2023QB035)Jinan City University and Institute Innovation Team Project(2021GXRC061,20228045,202333027)。
文摘Organophosphorus pesticides(OPPs)in foods pose a serious threat to human health,motivating the development of novel analytical methods for their rapid detection and quantification.A magnetic covalent organic framework(M-COF)adsorbent for the magnetic solid-phase extraction(MSPE)of OPPs from foods was reported.M-COF was synthesized by the Schiff base condensation reaction of 1,3,5-tris(4-aminophenyl)benzene and 4,4-biphenyldicarboxaldehyde on the surface of amino-functionalized magnetic nanoparticles.Density functional theory(DFT)calculations showed that adsorption of OPPs onto the surface of M-COF involved hydrophobic effects,van der Waals interactions,π-πinteractions,halogen-N bonding,and hydrogen bonding.Combined with gas chromatography-mass spectrometry(GC-MS)technology,the MSPE method features low limits of detection for OPPs(0.002-0.015μg/L),good reproducibility(1.45%-6.14%),wide linear detection range(0.01-1μg/L,R≥0.9935),and satisfactory recoveries(87.3%-110.4%).The method was successfully applied for the trace analysis of OPPs in spiked fruit juices.
文摘Pectinex XXL,a commercially prepared pectinase,was investigated for its potential application in the fruit juice industry.Polygalacturonic acid was used as the substrate for determining the enzymatic properties of Pectinex XXL using the DNS method.According to the results,the optimal pH for Pectinex XXL activity was 4.5,and the enzyme was stable in the pH range of 3.0~4.5.The optimal pH and pH stability range are consistent with those of some tropical and subtropical fruits.The optimal temperature for Pectinex XXL activity was 60℃,and the enzyme remained stable after one hour in a water bath set at 40℃.Additionally,the enzymatic activity was not inhibited in the presence of 1 mmol/L of Na^(+),Mg^(2+),Ba^(2+),Co^(2+),Zn^(2+),and Fe^(2+),whereas it was slightly inhibited in the presence of 2 mmol/L of K^(+)and Fe^(2+)and partially inhibited in the presence of 1 and 2 mmol/L of Ca^(2+)and Mn^(2+),demonstrating its good stability in acids and excellent thermal catalytic performance.Based on the above experimental results,depectinization experiments were performed on plantain and cherry tomato juices using different amounts of Pectinex XXL.After one hour reaction with 16 U/mL of the enzyme,the yields of the plantain and cherry tomato juices were substantially increased by 119.03%and 15.97%,respectively,while their light transmittance was remarkably enhanced by 37.65%and 12.35%,respectively.Furthermore,the enzyme reduced the viscosity of the plantain and cherry tomato juices by 88.29%and 29.50%,respectively.The juice production experiments confirmed that this enzyme can significantly improve the yield and light transmittance of plantain juice,while effectively reducing its viscosity.These findings indicate the potential of Pectinex XXL in the industrial production of plantain juice.
基金funded by the National Natural Science Foundation Program of China(31901707)the 2115 Talent Development Program of China Agricultural University。
文摘The degree of processing is rarely considered an independent factor in the health effects of fruit juices and beverages(FJBs)consumption.In fact,the consumption of ultra-processed foods has been shown to pose health risks.In this study,we first integrated 4 systems used to classify the degree of food processing and then classified FJBs into three major categories,low(minimal),moderate and high.Second,we compared the differences in attitudes towards FJBs in dietary guidelines.Third,we integrated the results of existing epidemiological surveys,randomized controlled trials,and animal experiments to explore the health risks associated with consuming FJBs.Deepening the processing of FJBs has been found to lead to an increased risk of diseases.Dietary pattern,nutrients,addition agents and consumer preferences may be influential factors.Finally,we investigated whether there were any changes in the health benefits of 100%fruit juices produced by different processing methods.In conclusion,minimally/moderately processed 100%fruit juices provide more health benefits than highly processed fruit beverages.The results support the need to consider the extent of FJBs processing in future studies to adjust official nutritional recommendations for beverage consumption.
文摘The fruit of Morinda citrifolia L., commonly known as noni, has an extensive history of use as a food and traditional medicine around the world. Adding value to Morinda citrifolia L. products, particularly the fruit, could be one way of building resilience in vulnerable farming households. The aim of this study was to determine the secondary metabolite and mineral composition of noni juice obtained by fermenting the fruit of Morinda citrifolia L. Fruits were collected in August 2022 from the local field in Thiès region, West of Senegal. Extraction yields were determined and the secondary metabolites were determined using conventional analytical methods. Calcium, magnesium, iron, sodium and potassium were determined by atomic absorption spectrophotometer coupled with a CCD detector. The results show that an average fruit mass (503.2 ± 110.96 g) consists of 171.44 ± 50.01 g pulp and 34.06 ± 10.35 g seeds. The traditional extraction yield of noni juice is 16.46% after three weeks of fermentation. The contents of total polyphenols, flavonoids and tannins obtained in noni are 608.97 ± 4.53 mg EAG/100mL, 7.78 ± 0.01 mg EQ/100mL and 0.191 ± 0.01 mg EC/100mL respectively. The ethanol content of noni varies from 3.57 to 5.23 mL/100mL during extraction. Noni has a high calcium content with a concentration of 383.79 ± 33.23 mg/L. This is followed by a good concentration of magnesium, potassium and sodium, at 278.47 ± 26.30, 187.43 ± 10.7 and 155.95 ± 28.66 mg/L respectively. Noni also has an iron content of 202.15 ± 0.05 mg/L.
基金Supported by Doctoral Research Start-up Fund of Department of Science&Technology of Liaoning Province (2021-BS-250)Doctoral Research Start-up Fund of Liaoning Institute of Science and Technology (2307B16)College Students Innovation and Entrepreneurship Training Program of Liaoning Institute of Science and Technology (202311430048).
文摘[Objectives]The effects of stabilizers such as sodium carboxymethyl cellulose,pectin,sodium alginate and xanthan gum on the stability of mango juice with skin were discussed using mango as the raw material.[Methods]The formula and stability of mango beverage with skin were studied using mango juice with skin as the raw material.Four stabilizers,including pectin,sodium alginate and sodium carboxymethyl cellulose,were added to improve the stability of the juice.Based on single factor experiments and a response surface experiment,the stability model of mango juice was established to determine the best compound stabilizer.[Results]According to an orthogonal experiment on the stability of mango juice with skin,the optimum technical parameters were as follows:sodium carboxymethyl cellulose 0.20%,xanthan gum 0.08%,sodium alginate 0.18%,and pectin 0.14%,with which the optimal suspension stability was 69.12%.The optimum technical parameters from the response surface experiment were as follows:sodium carboxymethyl cellulose 0.199%,pectin 0.1185%,sodium alginate 0.163%,and xanthan gum 0.077%,with which the suspension stability was 70.32%.It was found that the stability of mango juice with skin obtained by the response surface experiment was better than that by the orthogonal experiment,and the order of factors affecting the stability of mango was sodium alginate(C)>sodium carboxymethyl cellulose(A)>pectin(D)>xanthan gum(B).[Conclusions]The formula of compound stabilizer for mango juice was optimized by the orthogonal experiment and the response surface method,providing a theoretical basis for the actual production of mango juice with skin.
基金Supported by the Special Funds for Supervision on the Quality and Safety of Agricultural Products(GJFP201601503)~~
文摘[Objective] This study was conducted to develop a system for simultaneous determination of imidacloprid, diflubenzuron, thiabendazole and carbendazim in fruit juice by HPLC. [Method] Using acetonitrile as the extraction solvent, the pesticides in fruit juice were purified through a NH2 solid phase extraction （SPE） cartridge, then detected by HPLC. [Result] There was a good linear relationship between the peak area and the concentrations of imidacloprid, diflubenzuron, thiabendazole and carbendazim in a range of 0.05-5.0 μg/ml, and the linear correlation coefficient varied in a range of 0.999 0-0.999 8; the limit of detection for imidacloprid, diflubenzuron, thiabendazole and carbendazim was 0.003, 0.005, 0.003 and 0.007 mg/kg, respectively. The recovery rate of imidacloprid, diflubenzuron, thiabendazole and carbendazim standards added at three levels （0.1, 0.5 and 1.0 mg/kg） ranged from 82% to 107%, with RSD less than 4.5%. [Conclusion] The sensitivity, accuracy and precision of this method were able to meet the requirements for pesticide residue analysis.
基金Supported by the Key Project of the National Twelfth-Five Year Research Program of China(2012BAD31B03)Guangdong Province Science and Technology Project(2011B010100041)~~
文摘In this study, the effects of hot water temperature on clarity, total soluble solids, polyphenol oxidase （PPO） and color of banana juice during hot water ex-traction were discussed based on the theory in which heat treatment might induce the pectin and protein in banana pulp to form insoluble products. The results showed the hot water temperature had a significant effect on the formation of insol-uble polymers in banana pulp from pectin and protein. In 75 ℃ water, the pectin and protein in banana pulp were most inclined to form insoluble products. Under this condition, the clarity of banana juice was also highest. The light transmittance at 660 nm was close to 90%. In the banana juice, extracted by 75 ℃ water, the pectin and protein contents were lowest, and they were lower than 7.3 mg/100 ml and 12.9 mg/100 ml respectively. The 75 ℃ water could not inactivate completely the pectin in banana pulp due to its high heat resistance, Therefore, 0.05% L-cys-teine or ascorbic acid needed to be added into banana pulp to inhibit the browning of juice induced by residual PPO.
文摘Despite many advantages, the many technologies studied to eliminate astringen</span><span style="font-family:Verdana;">cy from cashew apple juice are not all accessible and not adopted by pr</span><span style="font-family:Verdana;">ocessors due to the lack of financial means to access these sophisticated technologies. Thus, the formulation of mixed juice based on cashew apple juice and passion fruit juice has proved to be a way of adding value to the cashew apple, a co-product of the production of the nut. After the formulation of the mixed juice in different proportions and the sensory evaluation, it appears that the juice of formulation E is more appreciated by the tasters. Indeed, this juice has preferred sensory characteristics in terms of color (6.90), flavor (5.47), odor (6.42), settling (6.28) and overall acceptance (6.53). These characteristics are similar to those of passion fruit juice in terms of color, odor, and overall acceptance, where the latter obtained scores of 6.94, 7.17 an</span><span style="font-family:Verdana;">d 6.00 respectively;and also, to those of cashew apple juice in terms of f</span><span style="font-family:Verdana;">la</span><span style="font-family:Verdana;">vor and decanting, where the latter obtained scores of 5.19 and 6.14 respe</span><span style="font-family:Verdana;">ctively. Therefore, the addition of passion fruit juice to cashew apple juice results in a new product that is more appreciated when mixed with proportions of 90 mL of passion fruit juice and 10 mL of cashew apple juice. For exam</span><span style="font-family:Verdana;">ple, passion fruit juice, due to its color, flavor, and odor, has helped re</span><span style="font-family:Verdana;">duce the pronounced astringency of raw cashew apple juice. Ultimately, formulation E is recommended to improve the organoleptic value of cashew apple juice.
基金Supported by Research grant NSC-96-2314-B-075B-009 from the National Science Council, Taiwan
文摘AIM: To search the independent factors determining gastric juice acidity and to investigate the acidity of gastric juices in various benign and malignant upper gastrointestinal diseases. METHODS: Fasting gastric juice acidity of 165 healthysubjects and 346 patients with esophageal ulcer (n = 21), gastric ulcer (n = 136), duodenal ulcer (n = 100) or gastric cancer (n = 89) were measured and compared. Additionally, gastric specimens were taken from the antrum and body for rapid urease test and histological examination. RESULTS: Multivariate analysis revealed that bile stain of gastric juice, high acute inflammatory score of the corpus, and atrophy of the corpus were independent risk factors for the development of gastric hypoacidity with odds ratios of 3.1 (95% CI: 1.3-7.3), 3.1 (95% CI: 1.2-7.9) and 3.5 (95% CI: 1.3-9.2). Esophageal ulcer and duodenal ulcer patients had a lower pH level (1.9 and 2.1 vs 2.9, both P < 0.05) of gastric juices than healthy subjects. In contrast, gastric ulcer and gastric cancer patients had a higher pH level (3.4 and 6.6 vs 2.9, both P < 0.001) than healthy controls. Hypoacidity existed in 22%, 5%, 29%, 5% and 88% of healthy subjects, esophageal ulcer, gastric ulcer, duodenal ulcer and gastric cancer patients, respectively. CONCLUSION: Bile reflux, atrophy and dense neutrophil infiltrate of the corpus are three independent factors determining the acidity of gastric juice.
基金Supported by National Natural Science Foundation of China,No.81700496,and No.81870386Peking University Medicine Fund of Fostering Young Scholars’Scientific&Technological Innovation,No.BMU2021PY002and Key Laboratory for Helicobacter pylori Infection and Upper Gastrointestinal Diseases,Beijing Key Laboratory,No.BZ0371.
文摘BACKGROUND The gastric microbiota in patients with gastric cancer(GC)has received increasing attention,but the profiling of the gastric microbiome through the histological stages of gastric tumorigenesis remains poorly understood,especially for patients with Helicobacter pylori-negative GC(HPNGC).AIM To characterize microbial profiles of gastric mucosa and juice for HPNGC carcinogenesis and identify distinct taxa in precancerous lesions.METHODS The 16S rRNA gene analysis was performed on gastric mucosa from 134 Helicobacter pylori-negative cases,including 56 superficial gastritis(SG),9 atrophic gastritis(AG),27 intestinal metaplasia(IM),29 dysplasia(Dys),and 13 GC cases,to investigate differences in gastric microbial diversity and composition across the disease stages.In addition,paired gastric mucosa and juice samples from 18 SG,18 IM,and 18 Dys samples were analyzed.α-Diversity was measured by Shannon and Chao1 indexes,andβ-diversity was calculated using partial least squares discrimination analysis(PLS-DA).Differences in the microbial composition across disease stages in different sample types were assessed using the linear discriminant analysis effect size.RESULTS The diversity and composition of the bacterial microbiota in the gastric mucosa changed progressively across stages of gastric carcinogenesis.The diversity of the gastric mucosa microbiota was found to be significantly lower in the IM and Dys groups than in the SG group,and the patients with GC had the lowest bacterial community richness(P<0.05).Patients with IM and those with Dys had similar gastric mucosa microbiota profiles with Ralstonia and Rhodococcus as the predominant genera.Microbial network analysis showed that there was increasing correlation strength between IM and Dys(|correlation threshold|≥0.5,P<0.05).GC and its precancerous lesions have distinguishable bacterial taxa;our results identified HPNGC-associated bacteria Streptococcaceae and Lactobacillaceae(P<0.05).Additionally,across precancerous lesion stages from AG to Dys in Helicobacter pylori-negative patients,Burkholderiaceae abundance continuously increased,while Streptococcaceae and Prevotellaceae abundance presented a continuous downward trend.Furthermore,the microbial diversity was higher in gastric juice(P<0.001)than in the mucosa,while PLS-DA revealed a statistically significant difference between the two groups(ANOSIM,P=0.001).A significant difference in the microbial structure was identified,with Proteobacteria being more prevalent in the gastric mucosa and Firmicutes being more abundant in gastric juice.CONCLUSION Our results provide insights into potential taxonomic biomarkers for HPNGC and its precancerous stages and assist in predicting the prognosis of IM and Dys based on the mucosal microbiota profile.
基金Natural Science Foundation of Jiangsu Scientific Committee
文摘INTRODUCTIONThe point mutation rate of k-ras gene at codon 12 inpancreatic adenocarcinoma is reported to be as highas 90%,and with no mutations in normalpancreas tissues or other pancreatic disorders.Wehave detected the presence of k-ras gene
基金funded by Shaanxi Natural Science Foundation (2019JQ-665)Xi’an Agricultural Science and Technology Project (20NYYF0021)supported by the Open Project Program of Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China (SPFW2020YB12)
文摘P omegranate(Punica granatum L.)has attracted considerable attention in world markets due to its valuable nutrients and highly appreciated sensory properties.The aroma profiles of 4 varieties of pomegranate juice,including Dahongtian(DP),Jingpitian(JP),Luyudan(LP),and Tianhonngdan(TP),were investigated via gas chromatography-mass spectrometry(GC-MS)and gas chromatography-olfactometry(GC-O)analyses.A total of 43 volatile compounds were identified by using GC-MS.Among these compounds,16 were considered as potential aroma-active compounds as detected by GC-O.These compounds belonged to the classes of terpinenes,alcohols,and aldehydes.Eleven volatile compounds were defined as the main contributors to the overall aroma of pomegranate juice due to their high odor activity values(OAVs≥1).Aroma recombination and omission tests confirmed thatβ-myrcene,1-hexanol,and(Z)-3-hexen-1-ol were the key aroma compounds,and limonene,1-octen-3-ol,linalool,and hexanal were important aroma-active compounds in DP samples.
基金Supported by Grants from the National Natural Science Foundation of China,No. 30870709the Program of Shanghai Subject Chief Scientist,No. 08XD14002(A)
文摘AIM:To investigate the markers of pancreatic diseases and provide basic data and experimental methods for the diagnosis of pancreatic diseases.METHODS:There were 15 patients in the present study,among whom 10 had pancreatic cancer and 5,chronic pancreatitis.In all patients,pancreatic cancer or chronic pancreatitis was located on the head of the p-a-ncrea-s.Pa-thology da-ta-of a-ll p-a-tients wa-s confirmed by biopsy and surgery.Among the 10 patients with pancreatic cancer,3 people had a medical history of longterm alcohol consumption.Of 5 patients with chronic pancreatitis,4 men suffered from alcoholic chronic pancreatitis.Pancreatic juice samples were obtained from patients by endoscopic retrograde cholangiopancreatography.Magnetic resonance spectroscopyn was performed on an 11.7-T scanner (Bruker DRX-500) using Call-Purcell-Meiboom-Gill pulse sequences.The parameters were as follows:spectral width,15 KHz;time domain,64 K;number of scans,512;and acquisition time,2.128 s.RESULTS:The main component of pancreatic juice included leucine,iso-leucine,valine,lactate,alanine,acetate,aspartate,lysine,glycine,threonine,tyrosine,histidine,tryptophan,and phenylalanine.On performing 1D 1H and 2D total correlation spectroscopy,we found a triplet peak at the chemical shift of 1.19 ppm,which only appeared in the spectra of pancreatic juice obtained from patients with alcoholic chronic pancreatitis.This triplet peak was considered the resonance of the methyl of ethoxy group,which may be associated with the metabolism of alcohol in the pancreas.CONCLUSION:The triplet peak,at the chemical shift of 1.19 ppm is likely to be the characteristic metabolite of alcoholic chronic pancreatitis.
文摘AIM: To determine whether study on the carcinogenic potential of reflux juice from patients with remote gastrectomy could clarify the inherent relationship between duodenal reflux and gastric stump cancer. METHODS: A total of 37 reflux juice samples (13 Billroth I, 24 Billroth II) were employed in the present study. A two-stage transformation assay using BALB/c 3T3 cells was carried out to test the initiating or promoting activity of these samples. RESULTS: Two of 18 (11.1%) reflux samples exerted initiating activities, whereas 9/19 (47.4%) samples enhanced the MNNG-initiating cell transformation, suggesting the duodenal reflux juice might more frequently possess the tumor-promoter activity (P = 0.029). In addition, there was no difference in initiating activities of the samples irrespective of surgical procedures (P = 0.488), while Billroth II samples exhibited stronger tumor-promoter activity than Billroth I samples (P = 0.027). Furthermore, the promoter activities were well correlated with the histological changes of the stomas (r(s) = 0.625, P = 0.004), but neither their cytotoxicities nor initiating activities had this correlation (Probabilities were 0.523 and 0.085, respectively). CONCLUSION: The duodenal reflux juice from patients with remote postgastrectomy did have carcinogenic potential, and suggested that tumor-promoting activity should principally account for the high incidence of gastric cancer in gastrectomy patients. In contrast, it is difficult to explain the high stump-cancer incidence with the N-nitroso compounds theory-a popular theory for the intact stomach carcinogenesis, and it seemed to be justified to focus chemo-prevention of this cancer on the tumor-promoting potential of reflux juice.
文摘In this work, lemon and onion biomasses commonly found in street markets are for the first time used to develop a facile, fast and low-cost one-step microwave-assisted carbonization method for synthesis of highly fluorescent carbon dots (CDs). The structure and optical properties of CDs were investigated by TEM, XRD, XRF, UV-Vis, FTIR, and fluorescence spectroscopy. CDs displayed satisfactory optical pro-prieties, a high quantum yield of 23.6%, and excellent water solubility, and the particle size was 4.23-8.22 nm with an average diameter of 6.15 nm. An efficient fluorescent resonance energy transfer (FRET) between the CDs and riboflavin was achieved with CDs acting as donor and riboflavin as acceptor. A linear relationship between FRET and the riboflavin concentration from 0.10 to 3.0 μg/mL was observed, allowing the development of an accurate and fast analytical method to determine this vitamin in multivitamin/mineral supplements. Despite the potential interferences in these supplements, CDs were selective for riboflavin under optimized conditions. A paired t-test at a 95% confidence level indicated no statistically significant difference between the proposed and the reference methods. Recovery test presented values ranged from 96.0% to 101.4%. The limit of detection and relative standard deviation were estimated at 1.0 ng/mL and <2.6% (n = 3), respectively. CDs were successfully synthesized in a domestic microwave oven (1450 W, 6 min), presenting satisfactory parameters when compared with results of other studies reported in the literature, suggesting that the proposed method is a potentially useful method for the synthesis of CDs and determination of riboflavin.
