Pork hind legs have low fat and high protein contents,making cured pork prone to a dry and tough texture.To address this issue,0.8%(w/w)natural polysaccharide curdlan was added to cured pork.Physicochemical indicators...Pork hind legs have low fat and high protein contents,making cured pork prone to a dry and tough texture.To address this issue,0.8%(w/w)natural polysaccharide curdlan was added to cured pork.Physicochemical indicators,free amino acids,and flavor were tested on days 0,10,20,and 30 of curing.The results indicated that curdlan increased product yield by 4.08%,slowed moisture loss during processing,and reduced pH from 6.02 to 5.21.It also decreased the hardness,chewiness,and stickiness in cured pork hind legs,yielding a softer texture.In addition,it slowed the rate of color deterioration and inhibited fat oxidation.Analysis of volatile flavor compounds revealed that curdlan increased the variety of flavor compounds in cured pork hind legs by more than twenty types.The odor activity values of key aroma components(such as linalool and nonanal)also increased to varying degrees,enriching the flavor profile of the cured meat.Thus,curdlan effectively improves the texture,color,and flavor of cured pork hind legs,providing process parameters for industrial production of low-fat cured meat.展开更多
· AIM: To explore the immunomodulatory effects of curdlan on innate immune responses against Aspergillus fumigatus(A. fumigatus) in cultured human corneal epithelial cells(HCECs), and whether C-type lectin recept...· AIM: To explore the immunomodulatory effects of curdlan on innate immune responses against Aspergillus fumigatus(A. fumigatus) in cultured human corneal epithelial cells(HCECs), and whether C-type lectin receptor Dectin-1 mediates the immunomodulatory effects of curdlan.·METHODS: The HCECs were stimulated by curdlan in different concentrations(50, 100, 200, 400 μg/m L) for various time. Then HCECs pretreated with or without laminarin(Dectin-1 blocker, 0.3 mg/m L) and curdlan were stimulated by A. fumigatus hyphae. The m RNA and protein production of tumor necrosis factor-α(TNF-α)and interleukin-6(IL-6) were determined by real-time quantitative polymerase chain reaction and enzyme-linked immunosorbent assay, respectively. The protein level of Dectin-1 was measured by Western blot.· RESULTS: Curdlan stimulated m RNA expression of TNF-α and IL-6 in a dose and time dependent manner in HCECs. Curdlan pretreatment before A. fumigatus hyphae stimulation significantly enhanced the expression of TNF-α and IL-6 at m RNA and protein levels compared with A. fumigatus hyphae stimulation group(P 【0.05).Both curdlan and A. fumigatus hyphae up-regulated Dectin-1 protein expression in HCECs, and Dectin-1expression was elevated to 1.5- to 2-fold by curdlan pretreatment followed hyphae stimulation. The Dectin-1blocker laminarin suppressed the m RNA expression and protein production of TNF-α and IL-6 induced by curdlan and hyphae(P 【0.05).· CONCLUSION: These findings demonstrated that curdlan pretreatment enhanced the inflammatory response induced by A. fumigatus hyphae in HCECs.Dectin-1 is essential for the immunomodulatory effectsof curdlan. Curdlan may have high clinical application values in fungal keratitis treatment.展开更多
为探索可得然胶添加量对大豆分离蛋白(Soy Protein Isolate,SPI)凝胶冻融前后理化性质及结构的影响。文章采用傅里叶变换红外光谱探究大豆分离蛋白的结构变化,并通过分析冻融循环过程中SPI凝胶水分分布状态、持水性、质构特性及微观结构...为探索可得然胶添加量对大豆分离蛋白(Soy Protein Isolate,SPI)凝胶冻融前后理化性质及结构的影响。文章采用傅里叶变换红外光谱探究大豆分离蛋白的结构变化,并通过分析冻融循环过程中SPI凝胶水分分布状态、持水性、质构特性及微观结构,探讨其作用机理。结果表明,随着可得然胶添加量增加,SPI凝胶硬度、持水性和结合水含量呈先增后降趋势。5次冻融循环(5 FTCs)后,SPI凝胶硬度、持水性和水分分布状态均有显著变化。当可得然胶添加量为4 g/100 g时,与未冻融前相较,SPI凝胶硬度增加109.13 g,持水性降低24.05%。添加可得然胶后,SPI凝胶水分子可移动性减弱,维持原本水分分布状态。同时,SPI凝胶网络结构增强,有效延缓冻融循环过程中品质劣变。傅里叶变换红外光谱分析结果表明,添加可得然胶可增强SPI凝胶持水性,促进蛋白质中α-螺旋转化为β-折叠。展开更多
基金Supported by Sichuan Science and Technology Program(2024ZHCG0091)National Modern Agricultural Industry Technology System Sichuan Swine Innovation Team(SCCXTD-2025-8)+1 种基金Open Fund of Sichuan Provincial Key Laboratory of Meat Processing(24-R-20)China Agricultural Industry Research System(CARS-43).
文摘Pork hind legs have low fat and high protein contents,making cured pork prone to a dry and tough texture.To address this issue,0.8%(w/w)natural polysaccharide curdlan was added to cured pork.Physicochemical indicators,free amino acids,and flavor were tested on days 0,10,20,and 30 of curing.The results indicated that curdlan increased product yield by 4.08%,slowed moisture loss during processing,and reduced pH from 6.02 to 5.21.It also decreased the hardness,chewiness,and stickiness in cured pork hind legs,yielding a softer texture.In addition,it slowed the rate of color deterioration and inhibited fat oxidation.Analysis of volatile flavor compounds revealed that curdlan increased the variety of flavor compounds in cured pork hind legs by more than twenty types.The odor activity values of key aroma components(such as linalool and nonanal)also increased to varying degrees,enriching the flavor profile of the cured meat.Thus,curdlan effectively improves the texture,color,and flavor of cured pork hind legs,providing process parameters for industrial production of low-fat cured meat.
基金Supported by National Natural Science Foundation of China(No.81170825No.81470609)+2 种基金Natural Science Foundation of Shandong Province(No.ZR2013HQ007No.ZR2012HZ001)the Specialized Research Fund for the Doctoral Program of Higher Education,2012(No.20123706110003)
文摘· AIM: To explore the immunomodulatory effects of curdlan on innate immune responses against Aspergillus fumigatus(A. fumigatus) in cultured human corneal epithelial cells(HCECs), and whether C-type lectin receptor Dectin-1 mediates the immunomodulatory effects of curdlan.·METHODS: The HCECs were stimulated by curdlan in different concentrations(50, 100, 200, 400 μg/m L) for various time. Then HCECs pretreated with or without laminarin(Dectin-1 blocker, 0.3 mg/m L) and curdlan were stimulated by A. fumigatus hyphae. The m RNA and protein production of tumor necrosis factor-α(TNF-α)and interleukin-6(IL-6) were determined by real-time quantitative polymerase chain reaction and enzyme-linked immunosorbent assay, respectively. The protein level of Dectin-1 was measured by Western blot.· RESULTS: Curdlan stimulated m RNA expression of TNF-α and IL-6 in a dose and time dependent manner in HCECs. Curdlan pretreatment before A. fumigatus hyphae stimulation significantly enhanced the expression of TNF-α and IL-6 at m RNA and protein levels compared with A. fumigatus hyphae stimulation group(P 【0.05).Both curdlan and A. fumigatus hyphae up-regulated Dectin-1 protein expression in HCECs, and Dectin-1expression was elevated to 1.5- to 2-fold by curdlan pretreatment followed hyphae stimulation. The Dectin-1blocker laminarin suppressed the m RNA expression and protein production of TNF-α and IL-6 induced by curdlan and hyphae(P 【0.05).· CONCLUSION: These findings demonstrated that curdlan pretreatment enhanced the inflammatory response induced by A. fumigatus hyphae in HCECs.Dectin-1 is essential for the immunomodulatory effectsof curdlan. Curdlan may have high clinical application values in fungal keratitis treatment.
