Background： The positive influence of replacing dietary starch with sugar on milk fat production has been proposed to be partially attributed to the inhibition of the rumen trans-10 biohydrogenation pathway. However,...Background： The positive influence of replacing dietary starch with sugar on milk fat production has been proposed to be partially attributed to the inhibition of the rumen trans-10 biohydrogenation pathway. However,whether and how sucrose inhibits the rumen trans-10 biohydrogenation pathway remains elusive.Results： A batch in vitro incubation system was used to evaluate effects of replacing cornstarch in a high-concentrate diet（forage to concentrate ratio = 40：60） with 0（control）, 3, 6 and 9 % of sucrose on rumen fermentation pattern, fatty acid（FA） biohydrogenation pathways and bacterial populations relating to trans-11 to trans-10 biohydrogenation pathways. Replacing dietary cornstarch with sucrose did not alter rumen p H or concentrations of total volatile fatty acids（VFA） in comparison with the control but significantly influenced the profiles of individual VFA. The molar proportions of butyrate and valerate were linearly increased, while that of acetate was quadratically decreased and those of propionate, isobutyrate and isovalerate were linearly decreased with increasing concentrations of sucrose in the diet. Furthermore, replacing cornstarch with sucrose led to a linear decrease in C18：1 trans-10, linear increases in the proportions of C18：1 trans-11, C18：2n-6 and the ratio of trans-11 to trans-10, and linear decreases in biohydrogenation of C18：2n-6 and C18：3n-3. The abundance of Butyrivibrio fibrisolvens, a butyrate and CLA cis-9,trans-11 producer, was increased with the increasing inclusion of sucrose in the diet, while the population of Megasphaera elsdenii, a CLA trans-10, cis-12 producer, was significantly decreased by all levels of sucrose replacements.Conclusions： These results indicate that replacing starch in a high-concentrate diet with sucrose increased butyrate production and inhibited the rumen trans-10 biohydrogenation pathway, which was at least partially due to increased abundance of Butyrivibrio fibrisolvens and decreased abundance of Megasphaera elsdenii.展开更多
Introduction: Among persons living with type 1-diabetes hypoglycemia and fear of hypoglycemia remain limiting barriers for achieving optimal glucose control and a good quality of life. Fear of hypoglycemia has been fo...Introduction: Among persons living with type 1-diabetes hypoglycemia and fear of hypoglycemia remain limiting barriers for achieving optimal glucose control and a good quality of life. Fear of hypoglycemia has been found stable over time if not treated. Uncooked cornstarch has been found to reduce the risk of hypoglycemia but has not been studied in relation to fear of hypoglycemia. The aims of this study were to through clinical data, self-reported measures and clinical interviews explore subjects’ experience of using uncooked cornstarch before bedtime and their beliefs and experiences of fear of hypoglycemia. Methods: Mixed methods with both quantitative and qualitative data were used. Self-reported measures of hypoglycemia and fear of hypoglycemia were compared to subjects’ responses during a clinical interview. The interviews were analyzed with a functional behavior analytical approach. Results: A total of five subjects took part in the study. One subject perceived the uncooked cornstarch helpful in reducing hypoglycemia. Several subjects could recall frightening hypoglycemic episodes triggering their fear. Three out of the five subjects reported avoidance behaviors such as excessive self-monitoring of blood glucose or overeating related to fear of hypoglycemia. Conclusions: The uncooked cornstarch was found appetizing but was not perceived as having an effect on BG or hypoglycemia frequency. The clinical interviews confirmed previous research regarding experience of hypoglycemia and fear of hypoglycemia.展开更多
为探究鳞杯伞子实体多糖(Clitocybe squamulosa fruiting body polysaccharide,CSFP)对玉米淀粉理化及结构特性影响,分别向玉米淀粉中加入基于干基质0、2%、4%、6%、8%的CSFP,研究其糊化特性、流变性能、微观结构、红外光谱和质构特性...为探究鳞杯伞子实体多糖(Clitocybe squamulosa fruiting body polysaccharide,CSFP)对玉米淀粉理化及结构特性影响,分别向玉米淀粉中加入基于干基质0、2%、4%、6%、8%的CSFP,研究其糊化特性、流变性能、微观结构、红外光谱和质构特性。结果表明:CSFP能够延缓玉米淀粉的糊化,具体表现为随着CSFP添加量的增加,玉米淀粉糊化的峰值黏度、最低黏度、最终黏度、崩解黏度、回生黏度均下降,而糊化温度有所升高。静态流变结果显示玉米淀粉糊和复配体系均呈现剪切稀释的假塑性流体,且流体指数(n)和稠度系数(K)分别出现随CSFP添加量的增加而上升和下降的趋势;动态流变结果显示玉米淀粉糊和复配体系呈弱凝胶行为。通过扫描电镜对样品的微观结构进行观察,发现CSFP的加入使得样品内部结构逐渐松散,空隙变大。红外光谱扫描结果表明,形成的复配体系中未形成新的基团,添加CSFP后,淀粉结构的短程有序程度上升。研究结果表明,CSFP使得玉米淀粉糊的硬度、弹性、内聚性、咀嚼性和胶黏性均有所下降,以期为当前易吞咽食品的开发提供参考。展开更多
Synthesis of super absorbent resin was studied by using graft copolymerization of cornstarch and acrlyic acid.The effects of various factors including that the initiator and its concentration,monomer concentration,rea...Synthesis of super absorbent resin was studied by using graft copolymerization of cornstarch and acrlyic acid.The effects of various factors including that the initiator and its concentration,monomer concentration,reaction temperature,pH valuse,reaction time and cornstarch gelatimzed on resin absorbing water ratio was investigated,respectively.The optimal technological condition waas obtained via the comparative analysis.Under the optimal technological condition,the resin absorbing water ratio may reached 880g*g-1.展开更多
基金supported by the National Natural Science Foundation of China (Beijing, China 31402103)+3 种基金the State Key Laboratory of Animal Nutrition (Beijing, China 2004DA125184F1420)China Postdoctoral Science Foundation (Beijing, China 2015M572605)
文摘Background： The positive influence of replacing dietary starch with sugar on milk fat production has been proposed to be partially attributed to the inhibition of the rumen trans-10 biohydrogenation pathway. However,whether and how sucrose inhibits the rumen trans-10 biohydrogenation pathway remains elusive.Results： A batch in vitro incubation system was used to evaluate effects of replacing cornstarch in a high-concentrate diet（forage to concentrate ratio = 40：60） with 0（control）, 3, 6 and 9 % of sucrose on rumen fermentation pattern, fatty acid（FA） biohydrogenation pathways and bacterial populations relating to trans-11 to trans-10 biohydrogenation pathways. Replacing dietary cornstarch with sucrose did not alter rumen p H or concentrations of total volatile fatty acids（VFA） in comparison with the control but significantly influenced the profiles of individual VFA. The molar proportions of butyrate and valerate were linearly increased, while that of acetate was quadratically decreased and those of propionate, isobutyrate and isovalerate were linearly decreased with increasing concentrations of sucrose in the diet. Furthermore, replacing cornstarch with sucrose led to a linear decrease in C18：1 trans-10, linear increases in the proportions of C18：1 trans-11, C18：2n-6 and the ratio of trans-11 to trans-10, and linear decreases in biohydrogenation of C18：2n-6 and C18：3n-3. The abundance of Butyrivibrio fibrisolvens, a butyrate and CLA cis-9,trans-11 producer, was increased with the increasing inclusion of sucrose in the diet, while the population of Megasphaera elsdenii, a CLA trans-10, cis-12 producer, was significantly decreased by all levels of sucrose replacements.Conclusions： These results indicate that replacing starch in a high-concentrate diet with sucrose increased butyrate production and inhibited the rumen trans-10 biohydrogenation pathway, which was at least partially due to increased abundance of Butyrivibrio fibrisolvens and decreased abundance of Megasphaera elsdenii.
文摘Introduction: Among persons living with type 1-diabetes hypoglycemia and fear of hypoglycemia remain limiting barriers for achieving optimal glucose control and a good quality of life. Fear of hypoglycemia has been found stable over time if not treated. Uncooked cornstarch has been found to reduce the risk of hypoglycemia but has not been studied in relation to fear of hypoglycemia. The aims of this study were to through clinical data, self-reported measures and clinical interviews explore subjects’ experience of using uncooked cornstarch before bedtime and their beliefs and experiences of fear of hypoglycemia. Methods: Mixed methods with both quantitative and qualitative data were used. Self-reported measures of hypoglycemia and fear of hypoglycemia were compared to subjects’ responses during a clinical interview. The interviews were analyzed with a functional behavior analytical approach. Results: A total of five subjects took part in the study. One subject perceived the uncooked cornstarch helpful in reducing hypoglycemia. Several subjects could recall frightening hypoglycemic episodes triggering their fear. Three out of the five subjects reported avoidance behaviors such as excessive self-monitoring of blood glucose or overeating related to fear of hypoglycemia. Conclusions: The uncooked cornstarch was found appetizing but was not perceived as having an effect on BG or hypoglycemia frequency. The clinical interviews confirmed previous research regarding experience of hypoglycemia and fear of hypoglycemia.
文摘为探究鳞杯伞子实体多糖(Clitocybe squamulosa fruiting body polysaccharide,CSFP)对玉米淀粉理化及结构特性影响,分别向玉米淀粉中加入基于干基质0、2%、4%、6%、8%的CSFP,研究其糊化特性、流变性能、微观结构、红外光谱和质构特性。结果表明:CSFP能够延缓玉米淀粉的糊化,具体表现为随着CSFP添加量的增加,玉米淀粉糊化的峰值黏度、最低黏度、最终黏度、崩解黏度、回生黏度均下降,而糊化温度有所升高。静态流变结果显示玉米淀粉糊和复配体系均呈现剪切稀释的假塑性流体,且流体指数(n)和稠度系数(K)分别出现随CSFP添加量的增加而上升和下降的趋势;动态流变结果显示玉米淀粉糊和复配体系呈弱凝胶行为。通过扫描电镜对样品的微观结构进行观察,发现CSFP的加入使得样品内部结构逐渐松散,空隙变大。红外光谱扫描结果表明,形成的复配体系中未形成新的基团,添加CSFP后,淀粉结构的短程有序程度上升。研究结果表明,CSFP使得玉米淀粉糊的硬度、弹性、内聚性、咀嚼性和胶黏性均有所下降,以期为当前易吞咽食品的开发提供参考。
文摘Synthesis of super absorbent resin was studied by using graft copolymerization of cornstarch and acrlyic acid.The effects of various factors including that the initiator and its concentration,monomer concentration,reaction temperature,pH valuse,reaction time and cornstarch gelatimzed on resin absorbing water ratio was investigated,respectively.The optimal technological condition waas obtained via the comparative analysis.Under the optimal technological condition,the resin absorbing water ratio may reached 880g*g-1.
