Background Organic selenium(Se)has gained recognition in poultry nutrition as a feed additive to boost production and Se deposition in eggs and tissues,owing to its high bioavailability,efficient tissue accumulation a...Background Organic selenium(Se)has gained recognition in poultry nutrition as a feed additive to boost production and Se deposition in eggs and tissues,owing to its high bioavailability,efficient tissue accumulation and minimal toxicity.Selenium-enriched yeast(SeY)is a well-established source,while selenium-enriched lactobacilli(SeL),a newer alternative,offers the added benefits of probiotics.This study examined the effects of SeY and SeL on egg quality,antioxidant capacity,Se deposition,and gut health in laying hens.After a two-week pre-treatment with a Sedeficient diet(SeD),450 Hy-Line Brown laying hens(30-week-old)were assigned into five dietary groups with six replicates of 15 hens each.The groups included a SeD,SeD supplemented with 1.5 mg Se/kg from SeY(SeY15),or 1.5,3.0,and 6.0 mg Se/kg from SeL(SeL15,SeL30,SeL60).The feeding trial lasted for 12 weeks.Results SeY15 and SeL15 improved the feed-to-egg ratio(P<0.05)in the latter stages.Haugh units were significantly increased(P<0.05)in the SeY15 and SeL30 groups,while darker yolk color(P<0.05)was observed in the SeY15,SeL15,and SeL60 groups.All Se-supplemented diets increased Se content in whole eggs,albumen,and yolk(P<0.05),while SeL groups showed a dose-dependent effect.Antioxidant enzyme activities increased,and MDA content decreased in the serum(P<0.05),with SeY15 showing the highest GSH-Px levels(P<0.05).SeL60 increased serum alkaline phosphatase and aspartate transaminase,and distorted the liver architecture(P<0.05).Se-diets reduced concentrations of reactive oxygen species(ROS)in the ileum and liver(P<0.05).SeL15 improved the ileal villus height-tocrypt depth ratio(P<0.05).SeY15 and/or SeL15 up-regulated TXNRD1 and SEPHS1 mRNA while down-regulating SCLY expression in the liver.SeY15 altered ileal microbiota by increasing both beneficial and pathogenic bacteria,whereas SeL15 predominantly boosted beneficial bacteria.Conclusion SeL integrates the antioxidant properties of organic Se with the probiotic benefits on gut health,resulting in a performance-enhancing effect comparable to that of SeY.However,high SeL level(6.0 mg Se/kg)compromised productivity and metabolic functions while enhancing Se deposition.展开更多
The objective of this study was to verify the protective effect of Bifidobacterium longum(BL) and the synergistical effect of Selenium and BL on alcohol plus high fat diet(HFD) induced hepatic injury in mice. We also ...The objective of this study was to verify the protective effect of Bifidobacterium longum(BL) and the synergistical effect of Selenium and BL on alcohol plus high fat diet(HFD) induced hepatic injury in mice. We also want to explore the mechanism of Selenium-enriched Bifidobacterium longum(Se BL). C57 BL/6 mice were treated with alcohol plus HFD with or without different dosage of BL or Se BL for 4 weeks. Serum levels of ALT, AST, TC, TG, LDL-C, HDL-C, FFAs, TNF-α, IL-6 and IL-1β, hepatic MDA level, SOD activity, the m RNA levels of AMPK, PPAR-α and SREBP1 were invested. Se BL inhibited lipid accumulation in hepatocytes;reduced serum AST and ALT levels;improved dyslipidemia;decreased serum FFAs, TC, TG and LDL-C levels. Se BL also inhibited alcohol plus HFD-induced hepatocyte oxidative stress through decrease in hepatic MDA levels and increase in SOD activity. Se BL also regulated lipid metabolism related genes such as AMPK, PPAR-α and SREBP1. Although BL had similar effect as Se BL, Se BL is more effective than BL. Se BL protected mice from alcohol plus HFD-induced hepatic injury in mice because of its inhibitory effect on hepatocellular oxidative stress, lipogenesis and inflammation. Selenium enhanced the protective effect of BL.展开更多
High-salt diet is well recognized as a risk factor for hypertension,and dietary intervention plays a critical role in the prevention of hypertension.The current study investigated the effects of selenium-enriched gree...High-salt diet is well recognized as a risk factor for hypertension,and dietary intervention plays a critical role in the prevention of hypertension.The current study investigated the effects of selenium-enriched green tea(Se-GT)and ordinary green tea(GT)on prevention of hypertension of rats induced by high-salt diet,as well as their potential regulatory and mechanism.Our results showed that GT and Se-GT supplementations significantly prevented the increase of blood pressure(BP),activated the phosphoinosmde-3-kinase/protein kinase B(PI3K/Akt)signaling pathway,and regulated the gene expression related to BP,as well as improved the tissue damage like heart,liver,and kidneys.Besides,the key parameters associated with oxidative stress,inflammation and endothelial dysfunction were also altered by GT and Se-GT treatments.Importantly,GT or Se-GT administration adjusted the diversity and composition of the intestinal flora.Moreover,GT and Se-GT supplementations increased the abundance of beneficial bacteria and reduced the abundance of harmful or conditional pathogenic bacteria.More specifically,GT intake specifically and significantly enriched the relative abundance of Paraprevotella and Bacteroides,whereas Se-GT was characterized by specific and significant enrichment for Allobaculum and Bifidobacterium.Our results proved that dietary supplement of GT and Se-GT remarkably improved the vascular functions and effectively prevented tissue damage by regulation of intestinal flora,and thus preventing hypertension induced by high-salt diet.展开更多
As an important symbol of agricultural and sideline products in Ankang City,selenium-enriched tea affects the development of regional agricultural and sideline industries.In this paper,the development status and probl...As an important symbol of agricultural and sideline products in Ankang City,selenium-enriched tea affects the development of regional agricultural and sideline industries.In this paper,the development status and problems of the selenium-enriched tea products of Ankang were analyzed in terms of capital,technology,management and sales mode.This research is of positive significance to the development of selenium-enriched products and other agricultural and sideline products of health value,and plays a very important role in promoting the cultivation of village-level characteristic industries and the effective realization of targeted poverty alleviation.展开更多
[Objectives] The aims were to optimize the extraction process of selenoproteins from selenium-enriched rice in Guangxi and provide references for the intensive processing and comprehensive utilization of selenium prot...[Objectives] The aims were to optimize the extraction process of selenoproteins from selenium-enriched rice in Guangxi and provide references for the intensive processing and comprehensive utilization of selenium protein resources. [Methods]Selenium-enriched rice was used as materials to extract selenoproteins by phosphate buffer extraction method and to optimize the extraction process of selenoproteins by using the orthogonal experiment. Proteins and selenium content was measured by Coomassie Brilliant Blue G-250 reagent and AFS（ atomic fluorescence spectrometry） respectively. [Results] The most significant factor affecting extraction of rice Selenoproteins was extraction NaO H concentration,followed by the ratio of solid-liquid,temperature and then extraction time. The optimum extraction conditions of selenoproteins from rice were extraction temperature of 50 ℃,NaO H concentration of 0. 14 mol/L,extraction time of 5 h,and solid-liquid ratio of 1∶ 30. [Conclusions]The alkali extraction process optimized by orthogonal test could effectively improve the extraction rate of selenoproteins,and the optimized process parameters could be popularized and applied in practical production.展开更多
Selenium is an essential trace element for human health.Eating selenium-enriched eggs is conducive to easily and effectively solving the problem of selenium deficiency.In the production process of selenium-enriched eg...Selenium is an essential trace element for human health.Eating selenium-enriched eggs is conducive to easily and effectively solving the problem of selenium deficiency.In the production process of selenium-enriched eggs,different selenium sources,additive doses,feeding time,and the addition of other vitamins,trace elements,and methionine in the diet will influence the deposition of selenium in eggs.Through this review,it is intended to provide a reference for the practical,safe and economical production of selenium-enriched eggs.展开更多
Taking Scientific Outlook on Development as the guiding principle,this paper introduced the principles of innovation,coordination,green,openness and sharing. Based on gifted advantages of selenium-enriched soil and se...Taking Scientific Outlook on Development as the guiding principle,this paper introduced the principles of innovation,coordination,green,openness and sharing. Based on gifted advantages of selenium-enriched soil and selenium-enriched industry development in Guangxi,it discussed current practice,stressed green,ecological,characteristic demonstration,transformation and upgrading,and targeted poverty alleviation. Finally,it came up with perspective,practical,and operational strategies and recommendations for development of selenium-enriched industry,to provide reference for sustainable development of selenium-enriched functional industry in Guangxi.展开更多
In order to improve the added value of the main vegetable products in Qinghai Province,we researched the effect of soil selenium content on vegetable quality in selenium-enriched area of Qinghai. Through the analysis ...In order to improve the added value of the main vegetable products in Qinghai Province,we researched the effect of soil selenium content on vegetable quality in selenium-enriched area of Qinghai. Through the analysis of Qinghai selenium-enriched soil selenium content and5 kinds of main vegetables corresponds to the total selenium,part of the mineral elements and soluble sugar and VC content,the effects of soil selenium levels on selenium absorption and nourishment quality of vegetables were researched. The results showed that he Qinghai selenium-enriched soil selenium content in the range of 100. 00-563. 00 μg/kg,among them,the soil samples with sufficient selenium and rich selenium accounted for 76. 53% and 18. 88%,respectively. Soil selenium content of garlic sampling area was relatively high,and soil selenium content of sugar beet sampling area was relatively low. Vegetable selenium content was in the range of 11. 00-340. 94 μg/kg,the average content of total selenium content of garlic was up to 170. 40 μg/kg,and the average content of the total selenium content of radish is 73. 00 μg/kg.90. 63% of the vegetables in the region reached the level of sufficient selenium,and 70. 31% reached the level of selenium enrichment. The average content of Ca and Mg was higher than the national average. There was no significant correlation between selenium content of soil and vegetable and nutritional quality.展开更多
In this study,naringin was encapsulated in microspheres and its simulated digestive behavior in vitro was examined.Then naringin microspheres was added in yogurt to investigate the rheology and antioxidant activities....In this study,naringin was encapsulated in microspheres and its simulated digestive behavior in vitro was examined.Then naringin microspheres was added in yogurt to investigate the rheology and antioxidant activities.The results indicated that encapsulating naringin in microspheres delayed its digestion in the stomach,allowing more release in the intestinal part.All kinds of yogurt were solid-like in nature and the addition of microspheres increased the elastic modulus and viscosity.The naringin and microspheres incorporation enhanced the total phenolic content of the yogurt to 6.7 and 8.8 mg of gallic acid equivalent/mL,respectively.All kinds of yogurt demonstrated more than 80%scavenging ability for hydroxyl radicals at 20μL whey/mL.The addition of microspheres improved the DPPH radical scavenging ability of yogurt.This study provides a new idea for the application of polyphenols in food and the development of functional yogurt.展开更多
[Objectives]This study was conducted to solve the problems of heavy beany smell and serious whey precipitation of soy yogurt products.[Methods]Soybeans were selected as the raw material,which was soaked and ground,and...[Objectives]This study was conducted to solve the problems of heavy beany smell and serious whey precipitation of soy yogurt products.[Methods]Soybeans were selected as the raw material,which was soaked and ground,and different strains were used to ferment soy yogurt.The effects of single-strain and mixed-strain fermentation on the quality of soy yogurt were compared,and the optimal process conditions for fermenting soy yogurt were optimized.[Results]The quality of soy yogurt fermented by the mixed strain of Bifidobacterium bifidum and Lactobacillus casei was better than other single-strain fermentation and mixed-strain fermentation,and the best fermentation process adopted following parameters:2%of inoculum ratio,8%of carbon source including sucrose,lactose and glucose in equal proportion,and fermentation time 10 h.Under these conditions,the soy yogurt had a higher sensory score,the best stability,low beany smell and the mildest flavor.[Conclusions]This study provides a theoretical basis for developing high-quality soy yogurt.展开更多
Probiotics show anti-influenza activity,offering a potential variant-resistant alternative for infection prevention and control.In this study,we evaluated whether a specially formulated yogurt enriched with synbiotics...Probiotics show anti-influenza activity,offering a potential variant-resistant alternative for infection prevention and control.In this study,we evaluated whether a specially formulated yogurt enriched with synbiotics(named yogurt 1)with 7 probiotics and 6 prebiotics,has anti-influenza effects and its underlying mechanisms using a mouse model challenged with influenza virus H1N1 PR8 strain.The mice were treated with phosphate-buffered saline(negative control),yogurt matrix,yogurt 1,and oseltamivir(positive control),respectively.Yogurt 1 treatment improved the survival of infected mice(from 0%to 30%),alleviated pathological injuries in the lungs and colon,and reduced the viral load of influenza virus on day 3 and day 7 post-infection.Yogurt 1 also downregulated some inflammation-related signaling pathways and reduced the levels of proinflammatory cytokines or chemokines in the lungs or serum,including interleukin(IL)-1β,IL-6,tumor necrosis factor-α(TNF-α)and keratinocyte chemoattractant(KC).The levels of short-chain fatty acids in the cecal content were increased,the diversity of the intestinal flora was partially restored,and influenza-specific Ig G and interferon-secreting lymphocytes were enhanced following yogurt 1 administration.Thus,yogurt 1,as a commercial and easily accessible dairy product,demonstrated a notable anti-influenza effect in mice by inhibiting viral proliferation,suppressing excessive inflammatory responses,and promoting influenza virus-specific adaptive humoral and cellular immune responses,demonstrating its potential for influenza epidemic prevention and control.展开更多
Objective To investigate the effect of yogurt supplementation on the growth of preschool children in Beijing suburbs. Methods Four hundred and two preschool children (217 males, 185 females), aged 3-5 years, whose hei...Objective To investigate the effect of yogurt supplementation on the growth of preschool children in Beijing suburbs. Methods Four hundred and two preschool children (217 males, 185 females), aged 3-5 years, whose height for age and/or weight for age were less than the reference level, were selected as subjects from 7 kindergartens in Beijing Fangshan District. The subjects were divided randomly into control group (CG, 201) and yogurt supplemented group (YG, 201). Each subject in YG was given one serving of yogurt (125 g) for 5 days a week from March to December in 2001, while nothing additional was provided to CG. All subjects kept their usual diet during the study. Anthropometry (body height and weight and upper-arm circumference) and the bone mineral density (BMD) of forearm were measured every 3 months. Disease status and dietary intake were also recorded and assessed. Results The intake of calcium, zinc, and vitamin B2 in YG was significantly higher than that in CG. The incidence and duration of upper-respiratory infection and diarrhea of children in YG were significantly less than those in CG. The height gain of children in YG was significantly higher than that in CG after yogurt was supplemented for 3, 6, and 9 months (P<0.05) (1.90±0.49 cm vs 1.77±0.54 cm, 3.83±0.57cm vs 3.64±0.66 cm and 5.43±0.69 cm vs 5.24±0.76 cm, respectively). The weight gain of children in YG was significantly higher than that in CG after yogurt was supplemented for 3, 6, and 9 months (P<0.05) (0.70±0.43 kg vs 0.49±0.35 kg, 0.98±0.62 kg vs 0.80±0.60 kg and 1.42±0.76 kg vs 1.20±0.67 kg, respectively). The BMD of children in YG was significantly higher than that in CG after yogurt was supplemented for 9 months (P<0.05) (0.415±0.058 g/cm2 vs 0.400±0.065 g/cm2). Conclusion Yogurt is beneficial to the improvement of calcium, zinc, and vitamin B2 intake, the decreasing of the incidence and duration of upper-respiratory infection and diarrhea, and the promotion of the health and the growth and development of preschool children.展开更多
The purpose of this study was to investigate the effects of yogurt containing Lactobacillus gasseri OLL2716 (LG21) on autonomic nerve activities, peripheral blood flow, skin condition (skin pig-mentations and moisture...The purpose of this study was to investigate the effects of yogurt containing Lactobacillus gasseri OLL2716 (LG21) on autonomic nerve activities, peripheral blood flow, skin condition (skin pig-mentations and moisture), saliva s-IgA and examination of quality of life (QOL). 20 healthy female volunteers (yogurt containing LG21 group: 10 people, yogurt containing Bifidobacterium (Bif) group: 10 people) were examined. The subjects ingested 100 g of yogurt twice daily for 4 weeks. Analysis was before and after 4 weeks dosage. By the effects for the autonomic nervous activity, parasympathetic increase was observed in the LG21 yogurt group, but was not significant increase. The LG21 yogurt was significantly increased on the peripheral blood flow. The LG21 yogurt was significantly increased on saliva s-IgA. The LG21 yogurt and Bif yogurt were significantly decrease on skin pigmentation. Also, LG21 yogurt was significantly increased on skin moisture. As a result of QOL questionnaire, incomplete evacuation, lower abdominal fullness, cold extremities and pimply or rough skin improved in LG21 yogurt and Bif yogurt after the administration period. These results suggest that the improvement effects of LG21 yogurt may be related to the activity of the parasympathetic nervous system.展开更多
Evidences show that the storage period greatly affects the quality of yogurt.In this study,three types of yogurt:control yogurt(CY),non-hydrolyzed potato powder yogurt(PPY)and enzymatically hydrolyzed potato powder yo...Evidences show that the storage period greatly affects the quality of yogurt.In this study,three types of yogurt:control yogurt(CY),non-hydrolyzed potato powder yogurt(PPY)and enzymatically hydrolyzed potato powder yogurt(EHPPY)were prepared at 42℃ for 5 h and stored for 28 days at 4℃.The yogurts were evaluated for quality characteristics at different storage periods.Negligible differences in pH values,titratable acidities and viable counts were detected in all three types of yogurt during storage.However,compared to other yogurts,EHPPY exhibited desirable water holding capacity,throughout the storage period.Apart from this,sensory properties and antioxidant activities(2-diphenyl-1-picryl-hydrazyl(DPPH)free radical scavenging activity and ferric reducing antioxidant power(FRAP))of EHPPY were also significantly improved during the storage period.Furthermore,the storage(G’)and loss(G”)modulus of PPY,EHPPY were lower than CY at 4℃ while a hysteresis loop was shown by all yogurts at the temperature range of 4-50℃ indicating higher G’(elasticity)than G”(viscosity).Based on our findings,EHPP could be an important functional ingredient in improving the quality and storage stability of yogurt for its production at an industrial level.展开更多
AIM: To evaluate the treatment of pediatric functional chronic intestinal constipation (FCIC) with a probiotic goat yogurt. METHODS: A crossover double-blind formula-controlled trial was carried out on 59 students (ag...AIM: To evaluate the treatment of pediatric functional chronic intestinal constipation (FCIC) with a probiotic goat yogurt. METHODS: A crossover double-blind formula-controlled trial was carried out on 59 students (age range: 5-15 years) of a public school in Belo Horizonte, MG, Brazil, presenting a FCIC diagnostic, according to Roma Ⅲ criteria. The students were randomized in two groups to receive a goat yogurt supplemented with 109 colony forming unit/mL Bifidobacterium longum (B.longum) (probiotic) daily or only the yogurt for a period of 5 wk (formula). Afterwards, the groups were intercrossed for another 5 wk. Defecation frequency, stool consistency and abdominal and defecation pain were assessed.RESULTS: Both treatment groups demonstrated improvement in defecation frequency compared to baseline. However, the group treated with probiotic showed most signif icant improvement in the f irst phase of the study. An inversion was observed after crossing over, resulting in a reduction in stool frequency when this group was treated by formula. Probiotic and formula improved stool consistency in the f irst phase of treatment, but the improvement obtained with probiotic was significantly higher (P = 0.03). In the second phase of treatment, the group initially treated with probiotic showed worseningstool consistency when using formula. However, the difference was not signif icant. A signif icant improvement in abdominal pain and defecation pain was observed with both probiotic and formula in the first phase of treatment, but again the improvement was more signif icant for the group treated with B. longum during phase I (P < 0.05). When all data of the crossover study were analyzed, significant differences were observed between probiotic yogurt and yogurt only for defecation frequency (P = 0.012), defecation pain (P = 0.046) and abdominal pain (P = 0.015).展开更多
Concentrations of 20 different minerals in commercial goat milk yogurt (CGY) and its cow milk yogurt (CCY) counterpart were evaluated in reference to goat milk yogurt manufactured from Fort Valley State University (FV...Concentrations of 20 different minerals in commercial goat milk yogurt (CGY) and its cow milk yogurt (CCY) counterpart were evaluated in reference to goat milk yogurt manufactured from Fort Valley State University (FVGY), Fort Valley, GA, USA. Three different lots of CGY and CCY each were purchased from local retail stores at Warner Robins, GA, and 3 batches of FVGY were made using goat milk from the University milking herd. All 3 types of experimental yogurts were stored at 4°C refrigerator for 4 weeks. Twenty major and trace minerals were analyzed by an Inductively Coupled Plasma Optical Emissions Spectrometer (Thermo Jarrel Ash Enviro 36, Worchester, MA), using argon as the carrier gas and the EPA method 6010. Total solids (TS) content (%) of FVGY, CGY and CCY products were 11.03, 13.1 and 11.3, respectively, indicating CGY had higher TS than the CCY and FVGY yogurt. Respective mean mineral concentrations (ppm, wet basis) of FVGY, CGY and CCY were: Ca 1057, 1162, 1160;P 838, 974, 929;K 1327, 1717, 1208;Mg 102, 133, 113;Na 545, 449, 475;Fe 4.28, 3.33, 2.11;Mn 0.24, 0.19, 0.13;Cu 10.5, 9.85, 7.22;Zn 17.5, 11.7, 11.8. Levels of all macro minerals except potassium were higher in commercial goat and cow yogurts than FVGY, which may be due to the higher TS contents. FVGY had higher Fe, Mn, Cu and Zn than both commercial products. The heavy metal (Pb, Cd and Ni) contents (ppm) appeared to be normal range, while Al contents of FVGY, CGY and CCY were 11.9, 8.66 and 7.65, respectively, which were higher than those of Pb, Cd and Ni. Both commercial products contained higher major mineral contents than the university yogurt, which might be attributable to the differences in diet, breed, and stage of lactation of milking animals, as well as the tapioca additive used in the commercial products.展开更多
The effects of various carbon sources and their initial concentrations on mycelia production by Hericium erinaceum were investigated by determining the dry cell weight (DCW) and β-glucan content of mycelia in submerg...The effects of various carbon sources and their initial concentrations on mycelia production by Hericium erinaceum were investigated by determining the dry cell weight (DCW) and β-glucan content of mycelia in submerged culture. Glucose and xylose were superior carbon sources for promoting mycelial growth resulting in mycelial concentrations of 3.99 g/L and 4.01 g/L, respectively;glucose was the best carbon source in terms of productivity (0.44 g/L/day). Experiments were also performed using yogurt whey as an alternative nitrogen source for submerged cultivation of H. erinaceum mycelia, and DCW and β-glucan content were compared with those with chemical nutrient medium. When whey was used as a nitrogen source, DCW and total amount of β-glucan were 2.3- and 2.8-fold higher, respectively, than that with chemical nutrient medium. Thus, whey appears to be an alternative nitrogen source for promoting H. erinaceum mycelial growth.展开更多
基金supported by the National Natural Science Foundation of China(32302774)Beijing Innovation Consortium of Agriculture Research System(BAIC04)+1 种基金China Agriculture Research System(CARS-40)the Agricultural Science and Technology Innovation Program of the Feed Research Institute of the Chinese Academy of Agricultural Sciences(CAASIFR-ZDRW202402).
文摘Background Organic selenium(Se)has gained recognition in poultry nutrition as a feed additive to boost production and Se deposition in eggs and tissues,owing to its high bioavailability,efficient tissue accumulation and minimal toxicity.Selenium-enriched yeast(SeY)is a well-established source,while selenium-enriched lactobacilli(SeL),a newer alternative,offers the added benefits of probiotics.This study examined the effects of SeY and SeL on egg quality,antioxidant capacity,Se deposition,and gut health in laying hens.After a two-week pre-treatment with a Sedeficient diet(SeD),450 Hy-Line Brown laying hens(30-week-old)were assigned into five dietary groups with six replicates of 15 hens each.The groups included a SeD,SeD supplemented with 1.5 mg Se/kg from SeY(SeY15),or 1.5,3.0,and 6.0 mg Se/kg from SeL(SeL15,SeL30,SeL60).The feeding trial lasted for 12 weeks.Results SeY15 and SeL15 improved the feed-to-egg ratio(P<0.05)in the latter stages.Haugh units were significantly increased(P<0.05)in the SeY15 and SeL30 groups,while darker yolk color(P<0.05)was observed in the SeY15,SeL15,and SeL60 groups.All Se-supplemented diets increased Se content in whole eggs,albumen,and yolk(P<0.05),while SeL groups showed a dose-dependent effect.Antioxidant enzyme activities increased,and MDA content decreased in the serum(P<0.05),with SeY15 showing the highest GSH-Px levels(P<0.05).SeL60 increased serum alkaline phosphatase and aspartate transaminase,and distorted the liver architecture(P<0.05).Se-diets reduced concentrations of reactive oxygen species(ROS)in the ileum and liver(P<0.05).SeL15 improved the ileal villus height-tocrypt depth ratio(P<0.05).SeY15 and/or SeL15 up-regulated TXNRD1 and SEPHS1 mRNA while down-regulating SCLY expression in the liver.SeY15 altered ileal microbiota by increasing both beneficial and pathogenic bacteria,whereas SeL15 predominantly boosted beneficial bacteria.Conclusion SeL integrates the antioxidant properties of organic Se with the probiotic benefits on gut health,resulting in a performance-enhancing effect comparable to that of SeY.However,high SeL level(6.0 mg Se/kg)compromised productivity and metabolic functions while enhancing Se deposition.
基金National Natural Science Foundation of China(Nos.81872917 and 81741164)。
文摘The objective of this study was to verify the protective effect of Bifidobacterium longum(BL) and the synergistical effect of Selenium and BL on alcohol plus high fat diet(HFD) induced hepatic injury in mice. We also want to explore the mechanism of Selenium-enriched Bifidobacterium longum(Se BL). C57 BL/6 mice were treated with alcohol plus HFD with or without different dosage of BL or Se BL for 4 weeks. Serum levels of ALT, AST, TC, TG, LDL-C, HDL-C, FFAs, TNF-α, IL-6 and IL-1β, hepatic MDA level, SOD activity, the m RNA levels of AMPK, PPAR-α and SREBP1 were invested. Se BL inhibited lipid accumulation in hepatocytes;reduced serum AST and ALT levels;improved dyslipidemia;decreased serum FFAs, TC, TG and LDL-C levels. Se BL also inhibited alcohol plus HFD-induced hepatocyte oxidative stress through decrease in hepatic MDA levels and increase in SOD activity. Se BL also regulated lipid metabolism related genes such as AMPK, PPAR-α and SREBP1. Although BL had similar effect as Se BL, Se BL is more effective than BL. Se BL protected mice from alcohol plus HFD-induced hepatic injury in mice because of its inhibitory effect on hepatocellular oxidative stress, lipogenesis and inflammation. Selenium enhanced the protective effect of BL.
基金financial sponsored by the National Key R&D Program of China(No.2018YFC1604405)Fund of Shanghai Engineering Research Center of Plant Germplasm Resources(No.17DZ2252700)Research on the health function of tea and deep-processed products in preventing metabolic diseases(No.C-6105-20-074)。
文摘High-salt diet is well recognized as a risk factor for hypertension,and dietary intervention plays a critical role in the prevention of hypertension.The current study investigated the effects of selenium-enriched green tea(Se-GT)and ordinary green tea(GT)on prevention of hypertension of rats induced by high-salt diet,as well as their potential regulatory and mechanism.Our results showed that GT and Se-GT supplementations significantly prevented the increase of blood pressure(BP),activated the phosphoinosmde-3-kinase/protein kinase B(PI3K/Akt)signaling pathway,and regulated the gene expression related to BP,as well as improved the tissue damage like heart,liver,and kidneys.Besides,the key parameters associated with oxidative stress,inflammation and endothelial dysfunction were also altered by GT and Se-GT treatments.Importantly,GT or Se-GT administration adjusted the diversity and composition of the intestinal flora.Moreover,GT and Se-GT supplementations increased the abundance of beneficial bacteria and reduced the abundance of harmful or conditional pathogenic bacteria.More specifically,GT intake specifically and significantly enriched the relative abundance of Paraprevotella and Bacteroides,whereas Se-GT was characterized by specific and significant enrichment for Allobaculum and Bifidobacterium.Our results proved that dietary supplement of GT and Se-GT remarkably improved the vascular functions and effectively prevented tissue damage by regulation of intestinal flora,and thus preventing hypertension induced by high-salt diet.
基金National Key R&D Program of China(2018YFD1100202)Shaanxi Social Science Fund Program of China(2018S30)Shaanxi Undergraduate Innovation Planning Project of China(201829041).
文摘As an important symbol of agricultural and sideline products in Ankang City,selenium-enriched tea affects the development of regional agricultural and sideline industries.In this paper,the development status and problems of the selenium-enriched tea products of Ankang were analyzed in terms of capital,technology,management and sales mode.This research is of positive significance to the development of selenium-enriched products and other agricultural and sideline products of health value,and plays a very important role in promoting the cultivation of village-level characteristic industries and the effective realization of targeted poverty alleviation.
基金Supported by the Science and Technology Major Project of Guangxi(Guike AA17202026)Program for Scientific Research and Technology Development in Xixiangtant District of Nanning City(201710304)+7 种基金the Special Fund for the Innovation-Driven Development in Guangxi(Guike AA17202019-4&AA17202019)the Science and Technology Development Fund of Guangxi Academy of Agricultural Sciences(Guinongke 2017JM03)the Program for the Scientific Research and Technology Development in Guangxi(Guikehe415104001-22)the Fundamental Research Funds for Guangxi Academy of Agricultural Sciences(Guinongke 2017YZ03)the Key Research and Development Program of Guangxi(Guike AB16380088)the Experiment Station for Selenium Featured Crops in Guangxi(Gui TS2016011)the Key Research and Development Program of Qingxiu District,Guangxi(2016039)the Scientific and Technological Transformative Project of Guangxi Academy of Agricultural Sciences(NO.2017NZ04)
文摘[Objectives] The aims were to optimize the extraction process of selenoproteins from selenium-enriched rice in Guangxi and provide references for the intensive processing and comprehensive utilization of selenium protein resources. [Methods]Selenium-enriched rice was used as materials to extract selenoproteins by phosphate buffer extraction method and to optimize the extraction process of selenoproteins by using the orthogonal experiment. Proteins and selenium content was measured by Coomassie Brilliant Blue G-250 reagent and AFS（ atomic fluorescence spectrometry） respectively. [Results] The most significant factor affecting extraction of rice Selenoproteins was extraction NaO H concentration,followed by the ratio of solid-liquid,temperature and then extraction time. The optimum extraction conditions of selenoproteins from rice were extraction temperature of 50 ℃,NaO H concentration of 0. 14 mol/L,extraction time of 5 h,and solid-liquid ratio of 1∶ 30. [Conclusions]The alkali extraction process optimized by orthogonal test could effectively improve the extraction rate of selenoproteins,and the optimized process parameters could be popularized and applied in practical production.
文摘Selenium is an essential trace element for human health.Eating selenium-enriched eggs is conducive to easily and effectively solving the problem of selenium deficiency.In the production process of selenium-enriched eggs,different selenium sources,additive doses,feeding time,and the addition of other vitamins,trace elements,and methionine in the diet will influence the deposition of selenium in eggs.Through this review,it is intended to provide a reference for the practical,safe and economical production of selenium-enriched eggs.
基金Supported by Key Science and Technology Project for Innovation-driven Development of Guangxi"High Efficient and Safe Use of Selenium-enriched Soil Resources"(2017AA19015)Scientific Research and Technological Development Program Project of Guangxi Province(Gui Ke He 415104001-22)+2 种基金Key Research and Development Program of Guangxi(Gui Ke AB16380088 and Gui Ke AB16380164)Scientific Research and Technological Development Program Project of Nanning City(20152054-13)Scientific Research and Technological Development Program of Xixiangtang District of Nanning City(2015312)
文摘Taking Scientific Outlook on Development as the guiding principle,this paper introduced the principles of innovation,coordination,green,openness and sharing. Based on gifted advantages of selenium-enriched soil and selenium-enriched industry development in Guangxi,it discussed current practice,stressed green,ecological,characteristic demonstration,transformation and upgrading,and targeted poverty alleviation. Finally,it came up with perspective,practical,and operational strategies and recommendations for development of selenium-enriched industry,to provide reference for sustainable development of selenium-enriched functional industry in Guangxi.
文摘In order to improve the added value of the main vegetable products in Qinghai Province,we researched the effect of soil selenium content on vegetable quality in selenium-enriched area of Qinghai. Through the analysis of Qinghai selenium-enriched soil selenium content and5 kinds of main vegetables corresponds to the total selenium,part of the mineral elements and soluble sugar and VC content,the effects of soil selenium levels on selenium absorption and nourishment quality of vegetables were researched. The results showed that he Qinghai selenium-enriched soil selenium content in the range of 100. 00-563. 00 μg/kg,among them,the soil samples with sufficient selenium and rich selenium accounted for 76. 53% and 18. 88%,respectively. Soil selenium content of garlic sampling area was relatively high,and soil selenium content of sugar beet sampling area was relatively low. Vegetable selenium content was in the range of 11. 00-340. 94 μg/kg,the average content of total selenium content of garlic was up to 170. 40 μg/kg,and the average content of the total selenium content of radish is 73. 00 μg/kg.90. 63% of the vegetables in the region reached the level of sufficient selenium,and 70. 31% reached the level of selenium enrichment. The average content of Ca and Mg was higher than the national average. There was no significant correlation between selenium content of soil and vegetable and nutritional quality.
基金funded by the People’s Livelihood Plan Project of Department of Science and Technology of Liaoning Province(2021JH2/10300069,2019-ZD-0845)the Department of Education of Liaoning Province(Natural Science,Strategic Industrialization Project,LJ212410163061)the Liaoning Province College Students Innovation and Entrepreneurship Training Program(S202410163077).
文摘In this study,naringin was encapsulated in microspheres and its simulated digestive behavior in vitro was examined.Then naringin microspheres was added in yogurt to investigate the rheology and antioxidant activities.The results indicated that encapsulating naringin in microspheres delayed its digestion in the stomach,allowing more release in the intestinal part.All kinds of yogurt were solid-like in nature and the addition of microspheres increased the elastic modulus and viscosity.The naringin and microspheres incorporation enhanced the total phenolic content of the yogurt to 6.7 and 8.8 mg of gallic acid equivalent/mL,respectively.All kinds of yogurt demonstrated more than 80%scavenging ability for hydroxyl radicals at 20μL whey/mL.The addition of microspheres improved the DPPH radical scavenging ability of yogurt.This study provides a new idea for the application of polyphenols in food and the development of functional yogurt.
基金Supported by Postgraduate Scientific Research Innovation Project of Shaoyang University(CX2023SY028,CX2024SY032)+1 种基金Key Project of Hunan Provincial Department of Education(21A048)Natural Science Foundation of Hunan Province(2022JJ50232).
文摘[Objectives]This study was conducted to solve the problems of heavy beany smell and serious whey precipitation of soy yogurt products.[Methods]Soybeans were selected as the raw material,which was soaked and ground,and different strains were used to ferment soy yogurt.The effects of single-strain and mixed-strain fermentation on the quality of soy yogurt were compared,and the optimal process conditions for fermenting soy yogurt were optimized.[Results]The quality of soy yogurt fermented by the mixed strain of Bifidobacterium bifidum and Lactobacillus casei was better than other single-strain fermentation and mixed-strain fermentation,and the best fermentation process adopted following parameters:2%of inoculum ratio,8%of carbon source including sucrose,lactose and glucose in equal proportion,and fermentation time 10 h.Under these conditions,the soy yogurt had a higher sensory score,the best stability,low beany smell and the mildest flavor.[Conclusions]This study provides a theoretical basis for developing high-quality soy yogurt.
基金supported by funding from the National Natural Science Foundation of China(32072191)Special Funds for Guiding Local Scientific and Technological Development by the Central Government(Guike ZY22096025)。
文摘Probiotics show anti-influenza activity,offering a potential variant-resistant alternative for infection prevention and control.In this study,we evaluated whether a specially formulated yogurt enriched with synbiotics(named yogurt 1)with 7 probiotics and 6 prebiotics,has anti-influenza effects and its underlying mechanisms using a mouse model challenged with influenza virus H1N1 PR8 strain.The mice were treated with phosphate-buffered saline(negative control),yogurt matrix,yogurt 1,and oseltamivir(positive control),respectively.Yogurt 1 treatment improved the survival of infected mice(from 0%to 30%),alleviated pathological injuries in the lungs and colon,and reduced the viral load of influenza virus on day 3 and day 7 post-infection.Yogurt 1 also downregulated some inflammation-related signaling pathways and reduced the levels of proinflammatory cytokines or chemokines in the lungs or serum,including interleukin(IL)-1β,IL-6,tumor necrosis factor-α(TNF-α)and keratinocyte chemoattractant(KC).The levels of short-chain fatty acids in the cecal content were increased,the diversity of the intestinal flora was partially restored,and influenza-specific Ig G and interferon-secreting lymphocytes were enhanced following yogurt 1 administration.Thus,yogurt 1,as a commercial and easily accessible dairy product,demonstrated a notable anti-influenza effect in mice by inhibiting viral proliferation,suppressing excessive inflammatory responses,and promoting influenza virus-specific adaptive humoral and cellular immune responses,demonstrating its potential for influenza epidemic prevention and control.
文摘Objective To investigate the effect of yogurt supplementation on the growth of preschool children in Beijing suburbs. Methods Four hundred and two preschool children (217 males, 185 females), aged 3-5 years, whose height for age and/or weight for age were less than the reference level, were selected as subjects from 7 kindergartens in Beijing Fangshan District. The subjects were divided randomly into control group (CG, 201) and yogurt supplemented group (YG, 201). Each subject in YG was given one serving of yogurt (125 g) for 5 days a week from March to December in 2001, while nothing additional was provided to CG. All subjects kept their usual diet during the study. Anthropometry (body height and weight and upper-arm circumference) and the bone mineral density (BMD) of forearm were measured every 3 months. Disease status and dietary intake were also recorded and assessed. Results The intake of calcium, zinc, and vitamin B2 in YG was significantly higher than that in CG. The incidence and duration of upper-respiratory infection and diarrhea of children in YG were significantly less than those in CG. The height gain of children in YG was significantly higher than that in CG after yogurt was supplemented for 3, 6, and 9 months (P<0.05) (1.90±0.49 cm vs 1.77±0.54 cm, 3.83±0.57cm vs 3.64±0.66 cm and 5.43±0.69 cm vs 5.24±0.76 cm, respectively). The weight gain of children in YG was significantly higher than that in CG after yogurt was supplemented for 3, 6, and 9 months (P<0.05) (0.70±0.43 kg vs 0.49±0.35 kg, 0.98±0.62 kg vs 0.80±0.60 kg and 1.42±0.76 kg vs 1.20±0.67 kg, respectively). The BMD of children in YG was significantly higher than that in CG after yogurt was supplemented for 9 months (P<0.05) (0.415±0.058 g/cm2 vs 0.400±0.065 g/cm2). Conclusion Yogurt is beneficial to the improvement of calcium, zinc, and vitamin B2 intake, the decreasing of the incidence and duration of upper-respiratory infection and diarrhea, and the promotion of the health and the growth and development of preschool children.
文摘The purpose of this study was to investigate the effects of yogurt containing Lactobacillus gasseri OLL2716 (LG21) on autonomic nerve activities, peripheral blood flow, skin condition (skin pig-mentations and moisture), saliva s-IgA and examination of quality of life (QOL). 20 healthy female volunteers (yogurt containing LG21 group: 10 people, yogurt containing Bifidobacterium (Bif) group: 10 people) were examined. The subjects ingested 100 g of yogurt twice daily for 4 weeks. Analysis was before and after 4 weeks dosage. By the effects for the autonomic nervous activity, parasympathetic increase was observed in the LG21 yogurt group, but was not significant increase. The LG21 yogurt was significantly increased on the peripheral blood flow. The LG21 yogurt was significantly increased on saliva s-IgA. The LG21 yogurt and Bif yogurt were significantly decrease on skin pigmentation. Also, LG21 yogurt was significantly increased on skin moisture. As a result of QOL questionnaire, incomplete evacuation, lower abdominal fullness, cold extremities and pimply or rough skin improved in LG21 yogurt and Bif yogurt after the administration period. These results suggest that the improvement effects of LG21 yogurt may be related to the activity of the parasympathetic nervous system.
基金financially supported by the Nature Science Foundation of Hubei Province (2018CFB269)
文摘Evidences show that the storage period greatly affects the quality of yogurt.In this study,three types of yogurt:control yogurt(CY),non-hydrolyzed potato powder yogurt(PPY)and enzymatically hydrolyzed potato powder yogurt(EHPPY)were prepared at 42℃ for 5 h and stored for 28 days at 4℃.The yogurts were evaluated for quality characteristics at different storage periods.Negligible differences in pH values,titratable acidities and viable counts were detected in all three types of yogurt during storage.However,compared to other yogurts,EHPPY exhibited desirable water holding capacity,throughout the storage period.Apart from this,sensory properties and antioxidant activities(2-diphenyl-1-picryl-hydrazyl(DPPH)free radical scavenging activity and ferric reducing antioxidant power(FRAP))of EHPPY were also significantly improved during the storage period.Furthermore,the storage(G’)and loss(G”)modulus of PPY,EHPPY were lower than CY at 4℃ while a hysteresis loop was shown by all yogurts at the temperature range of 4-50℃ indicating higher G’(elasticity)than G”(viscosity).Based on our findings,EHPP could be an important functional ingredient in improving the quality and storage stability of yogurt for its production at an industrial level.
基金Supported by Grants from Conselho Nacional de Desenvolvi-mento Cientifico e TecnológicoFundaco de Amparo à Pesquisa do Estado de Minas Gerais
文摘AIM: To evaluate the treatment of pediatric functional chronic intestinal constipation (FCIC) with a probiotic goat yogurt. METHODS: A crossover double-blind formula-controlled trial was carried out on 59 students (age range: 5-15 years) of a public school in Belo Horizonte, MG, Brazil, presenting a FCIC diagnostic, according to Roma Ⅲ criteria. The students were randomized in two groups to receive a goat yogurt supplemented with 109 colony forming unit/mL Bifidobacterium longum (B.longum) (probiotic) daily or only the yogurt for a period of 5 wk (formula). Afterwards, the groups were intercrossed for another 5 wk. Defecation frequency, stool consistency and abdominal and defecation pain were assessed.RESULTS: Both treatment groups demonstrated improvement in defecation frequency compared to baseline. However, the group treated with probiotic showed most signif icant improvement in the f irst phase of the study. An inversion was observed after crossing over, resulting in a reduction in stool frequency when this group was treated by formula. Probiotic and formula improved stool consistency in the f irst phase of treatment, but the improvement obtained with probiotic was significantly higher (P = 0.03). In the second phase of treatment, the group initially treated with probiotic showed worseningstool consistency when using formula. However, the difference was not signif icant. A signif icant improvement in abdominal pain and defecation pain was observed with both probiotic and formula in the first phase of treatment, but again the improvement was more signif icant for the group treated with B. longum during phase I (P < 0.05). When all data of the crossover study were analyzed, significant differences were observed between probiotic yogurt and yogurt only for defecation frequency (P = 0.012), defecation pain (P = 0.046) and abdominal pain (P = 0.015).
文摘Concentrations of 20 different minerals in commercial goat milk yogurt (CGY) and its cow milk yogurt (CCY) counterpart were evaluated in reference to goat milk yogurt manufactured from Fort Valley State University (FVGY), Fort Valley, GA, USA. Three different lots of CGY and CCY each were purchased from local retail stores at Warner Robins, GA, and 3 batches of FVGY were made using goat milk from the University milking herd. All 3 types of experimental yogurts were stored at 4°C refrigerator for 4 weeks. Twenty major and trace minerals were analyzed by an Inductively Coupled Plasma Optical Emissions Spectrometer (Thermo Jarrel Ash Enviro 36, Worchester, MA), using argon as the carrier gas and the EPA method 6010. Total solids (TS) content (%) of FVGY, CGY and CCY products were 11.03, 13.1 and 11.3, respectively, indicating CGY had higher TS than the CCY and FVGY yogurt. Respective mean mineral concentrations (ppm, wet basis) of FVGY, CGY and CCY were: Ca 1057, 1162, 1160;P 838, 974, 929;K 1327, 1717, 1208;Mg 102, 133, 113;Na 545, 449, 475;Fe 4.28, 3.33, 2.11;Mn 0.24, 0.19, 0.13;Cu 10.5, 9.85, 7.22;Zn 17.5, 11.7, 11.8. Levels of all macro minerals except potassium were higher in commercial goat and cow yogurts than FVGY, which may be due to the higher TS contents. FVGY had higher Fe, Mn, Cu and Zn than both commercial products. The heavy metal (Pb, Cd and Ni) contents (ppm) appeared to be normal range, while Al contents of FVGY, CGY and CCY were 11.9, 8.66 and 7.65, respectively, which were higher than those of Pb, Cd and Ni. Both commercial products contained higher major mineral contents than the university yogurt, which might be attributable to the differences in diet, breed, and stage of lactation of milking animals, as well as the tapioca additive used in the commercial products.
文摘The effects of various carbon sources and their initial concentrations on mycelia production by Hericium erinaceum were investigated by determining the dry cell weight (DCW) and β-glucan content of mycelia in submerged culture. Glucose and xylose were superior carbon sources for promoting mycelial growth resulting in mycelial concentrations of 3.99 g/L and 4.01 g/L, respectively;glucose was the best carbon source in terms of productivity (0.44 g/L/day). Experiments were also performed using yogurt whey as an alternative nitrogen source for submerged cultivation of H. erinaceum mycelia, and DCW and β-glucan content were compared with those with chemical nutrient medium. When whey was used as a nitrogen source, DCW and total amount of β-glucan were 2.3- and 2.8-fold higher, respectively, than that with chemical nutrient medium. Thus, whey appears to be an alternative nitrogen source for promoting H. erinaceum mycelial growth.
