Optimization of protein extraction from tree peony (Paeonia suffruticosa Andr.) seed using response surface methodology

Optimization of extraction ratio (ER) of tree peony seed protein (TPSP) was investigated using response surface methodology (RSM). The second-degree equation for ER of TPSP had high coeffi cient (0.9625) of determination. The probability (P) value of regression model signifi cance was less than 0.001 by analysis of central composite rotatable design. Relationships of ER to pH, liquid/solid ratio, squares of all factors, and cross-product factors (x2x3, x2x4, x3x4) were signifi cant (P1x2, x1x3, x1x4) were not signifi cant factors (P>0.05). Optimum extraction conditions were 3.42 h, pH 9.50, 50.80 ºC, and 9.54 ml g–1 of liquid/solid ratio with the maximum ER (43.60%) . SDS-PAGE indicated TPSP had mainly four proteins (180, 100, 60, and 35 kDa) with four subunits of 60, 48, 38, and 23 kDa. TPSP had a good amino acid composition with abundant essential amino acids (39.76%) determined by amino acid analysis

Analysis of functional properties of Lactobacillus acidophilus

Metabolites from Lactobacillus acidophilus were analysed. The results showed that Lactobacillus acidophilus Ind-1 and Lactobacillus acidophilus Lakcid produced respectively 12.73 g and 13.33 g lactic acid l¿1 after incubating in skim milk at 37 °C for 36 h; and 2.229 unit and 1.808 unit ß-galactosidase l¿1 in an MRS medium. The proteolytic activity of Lactobacillus acidophilus was high and the content of 17 free amino acids in the fermented milk of Lactobacillus acidophilus Ind-1 and Lactobacillus acidophilus Lakcid was 394.4 mg l¿1 and 563.2 mg l¿1, respectively. Meantime, Lactobacillus acidophilus reduced cholesterol level in an MRS medium supplemented with cholesterol. Furthermore, Lactobacillus acidophilus Ind-1 and Lactobacillus acidophilus Lakcid showed antimicrobial activity against Bacillus anthracis and Escherichia col

Partial Wave Analysis of J/ψ→γ(K+K−π+π−)J/\psi \to \gamma (K^+K^-\pi^+\pi^-)

BES data on $J/\psi \to \gamma (K^+K^-\pi^+\pi^-)$ are presented. The $K^*\bar K^*$ contribution peaks strongly near threshold. It is fitted with a broad $0^{-+}$ resonance with mass $M = 1800 \pm 100$ MeV, width $\Gamma = 500 \pm 200$ MeV. A broad $2^{++}$ resonance peaking at 2020 MeV is also required with width $\sim 500$ MeV. There is further evidence for a $2^{-+}$ component peaking at 2.55 GeV. The non-$K^*\bar K^*$ contribution is close to phase space; it peaks at 2.6 GeV and is very different from $K^{*}\bar{K^{*}}$.Comment: 15 pages, 6 figures, 1 table, Submitted to PL

Selenium enrichment pattern in flowering Chinese cabbage, cabbage and asparagus

CONCLUSIONS - Within a certain range, selenium accumulation in three studied vegetables was lineally correlated with spraying concentration. However, a too high concentration caused the reduction of vegetable output and damage in quality. - Twice spraying with lower concentration of selenium was a better option to improve selenium enrichment efficiency. - Proper adjustment of pH could improve selenium absorption. - Selenium could be transported to other parts of the vegetable, as a recyclable element. - Spraying timing for cabbage did not affect the percentage of organic selenium content, but spraying at later growth phase had higher selenium accumulation. - It is well known that Cruciferae plants and Allium genus plants have higher ability to absorb selenium which is seen in the present study as higher Se concentrations in cabbage and flowering Chinese cabbage

Microbial fermented tea - a potential source of natural food preservatives

Antimicrobial activities of microbial fermented tea are much less known than its health beneficial properties. These antimicrobial activities are generated in natural microbial fermentation process with tea leaves as substrates. The antimicrobial components produced during the fermentation process have shown inhibitory effects against several food-borne and pathogenic bacteria. With the trend of increasing use of natural and biological preservatives in food products, natural antimicrobial agents from microbial fermented tea may offer an innovative and interesting measure for such applications. However, a breakthrough in this field can only be realised after several critical aspects are clarified and further studied. Only then, the application of these potential, novel and natural antimicrobial substances from microbial fermented tea can be industrialized. The present review describes some unique microbial fermentation of tea and the antimicrobial activities formed during the fermentation process. Moreover, future needs in research and development of these antimicrobial compounds from microbial fermentation of tea are discussed for potential industrial applications

Microbiological analysis and antibacterial effects of the indigenous fermented Puer tea

Microbiological analysis was done on samples from an indigenously fermented tea - Puer. Microbial counting and identification revealed that Aspergillus niger was the dominating microorganism during the fermentation. Antimicrobial activity of fermentation samples showed inhibitory effect on several food borne bacteria, including spore forming bacteria Bacillus cereus, Bacillus subtilis, Clostridium perfringens and Clostridium sporogenes. The antimicrobial activity increased with the course of the fermentation. This implied that certain metabolites of Aspergillus niger growing on tea leaves had the feature of inhibiting certain food borne spoilage and pathogen microorganisms

Analysis of characteristic aroma of fungal fermented Fuzhuan brick-tea by gas chromatography/mass spectrophotometry

Fuzhuan brick-tea is a popular fermented Chinese dark tea because of its typical fungal aroma. Fungal growth during the production process is the key step in achieving the unique colour, aroma and taste of Fuzhuan brick-tea. To further understand the generation of the characteristic aroma, changes in the main volatile compounds of Fuzhuan brick-tea during the fungal growth stage were studied by gas chromatography/mass spectrophotometry. The results showed that the content of volatile compounds, especially aldehyde compounds with stale aroma such as (E)-2-pentenal, (E)-2-hexenal, 1-penten-3-ol, (E, E)-2,4-heptadienal and (E, Z)-2,4-heptadienal, increased significantly in fermented tea samples. The concentration of terpene alcohols with flower aroma also increased notably during the fermentation process. The compounds with stale and flower aromas in combination with some volatile components of the raw material contributed to the characteristic fungal/flower aroma of Fuzhuan brick-tea. Microbial metabolism during the fermentation process probably played the key role in the generation of characteristic aromatic compounds of Fuzhuan brick-tea

Quality of life for aging men and effects of Andro nutraceuticals

The deterioration of life quality of aging men is mostly associated with metabolic syndrome, based on statistics of the Andros Men's Health Institute in Arnhem, Netherlands. Aging is an inevitable natural process accompanied by several kinds of decline of body function that influences the quality of life. For certain diseases, medical treatment will be a wise choice. However, an adapted lifestyle will definitely help aging men improve their quality of life. As food is one of the most important components in one's daily life, the role of certain beneficial food ingredients, either as part of the diet for aging men, or as "Andro nutraceuticals", can be an attractive option to improve aging men's quality of lif