Stereoselective Behavior of the Chiral Herbicides Diclofop‐Methyl and Diclofop During the Soy Sauce Brewing Process

Chiral pesticides are now receiving more and more attention in the food‐making process. This experiment studied the enantioselective behavior of diclofop‐methyl (DM) and its main metabolite, diclofop (DC), during the soy sauce brewing process. Two kinds of commonly used strains, Aspergillus oryzae and Saccharomyces rouxii, were investigated. However, they showed a different degradation ability to the enantiomers of DM and DC. It was observed that (–)‐(S)‐DM was degraded much faster than (+)‐(R)‐DM by Saccharomyces rouxii, while no stereoselective degradation was found by Aspergillus oryzae. DC represented a relatively long residue period in this fermentation process and both strains showed a weak degradation ability to DC, especially Saccharomyces rouxii. There was little DC detected in the final product, while most of the DC residues persisted in the lees, which were usually used as animal feeds or discarded into the environment directly as waste. Therefore, more attention should be paid to the soy sauce brewing process concerning pesticide residues both in the final product and byproducts. Chirality 28:78–84, 2016. © 2015 Wiley Periodicals, Inc.     

Structure of the capsular polysaccharide (K6-antigen) from Escherichia coli LP 1092

The linkage pattern of the K6-antigen was investigated using material from the urinary pathogen, $\text{Escherichia coli}$ LP 1092. The polysaccharide consists of ribose and 3-deoxy-$\text{D}\text{-}\text{manno}$-2-octulosonate (KDO) in a ratio of 2:1. Colorimetric procedures, Smith degradation, methylation analysis, and nuclear magnetic resonance spectroscopy were applied to the whole polysaccharide and to a trisaccharide “repeating unit” obtained by mild-acid catalyzed hydrolysis. Together, the data are compatible only with a branched chain structure …$\text{3Rib}\text{f}\text{β1→7KDO}\text{p}\text{β2→3Rib}\text{f}\text{β}$…

     

大豆疫霉菌无毒基因的快速检测

大豆疫霉菌Phytophthora sojae可引起大豆疫霉根腐病,是影响大豆生产的毁灭性病害。全球每年由于大豆疫霉根腐病导致的直接经济损失高达十几亿美元,该菌流行于我国东北大豆产区和福建等地并引起严重病害[1]。     

Protein recovery from enzyme‐assisted aqueous extraction of soybean

Enzyme‐assisted aqueous oil extraction from soybean is a “green” alternative to hexane extraction that must realize potential revenues from a value‐added protein co‐product. Three technologies were investigated to recover protein from the skim fraction of an aqueous extraction process. Ultrafiltration achieved overall protein yields between 60% and 64%, with solids protein content of 70%, and was effective in reducing stachyose content, with fluxes between 4 and 10 L/m² hr. Protein content was limited because of high retention of lipids and the loss of polypeptides below 13.6 kDa. Isoelectric precipitation was effective in recovering the minimally hydrolyzed proteins of skim, with a protein content of 70%, again limited by lipid content. However, protein recovery was only 30% because of the greater solubility of the hydrolyzed proteins. Recovery by the alternative of protein capture on dextran‐grafted agarose quaternary‐amine expanded bed adsorption resins decreased with decreasing polypeptide molecular weight. Proteins with molecular mass greater than 30 kDa exhibited slow adsorption rates. Expanded bed adsorption was most effective for recovery of proteins with molecular weight between 30 and 12 kDa. Overall, adsorption protein yields were between 14% and 17%. © 2009 American Institute of Chemical Engineers Biotechnol. Prog., 2010     

雌激素和植物雌激素对大鼠杏仁核多巴胺能系统的调节

用快速周期伏安法(fast cyclic voltammetry,FCV)测定了动情周期各期雌鼠、去卵巢(ovaricectomized,OVX)鼠和正常雄鼠的杏仁核(amygdala,Amy)多巴胺(dopamine,DA)释放,同时应用酪氨酸羟化酶(tyrosine hydrox-ylase,TH)免疫组化技术检测了以上各组大鼠腹侧背盖区(ventral tegmental area,VTA)的TH阳性神经元数目。并在此基础上,将植物雌激素——大豆异黄酮侧脑室注射,观察了其对各组大鼠Amy DA释放的作用。结果显示,雌鼠动情前期DA释放量最高,高于其余三期和OVX鼠;AmyDA释放和VTATH阳性神经元数目存在明显的性别差异,雌性高于雄性;大豆异黄酮可快速(5min内)增加雌鼠、OVX鼠的Amy DA释放,提示大鼠内源性雌激素水平差异对中脑边缘系统DA能神经元存在调节作用,大豆异黄酮可在中枢发挥类雌激素作用,调节杏仁核DA能神经递质系统功能。     

Production of sophorolipids by Candida bombicola grown on soy molasses as substrate*,**

Sophorolipids (SLs) were produced from Candida bombicola using soy molasses and oleic acid as co-substrates. The purified SLs were obtained at 21 g l(-1) and were 97% in lactone form. The major SL constituent (81% relative abundance) of the product mixture contains an oleoyl chain. The surface properties of the SLs obtained from the soy molasses/oleic acid fermentation had minimum surface-tension values of 37 mN m(-1) (pH 6) and 38 mN m(-1) (pH 9), and critical micelle concentration values of 6 mg l(-1) (pH 6) and 13 mg l(-1) (pH 9).     

Cultivation of microalgae in the solution from the desalting process of soy sauce waste treatment and utilization of the algal biomass for ethanol fermentation

The growth of four marine microalgae was examined in a medium prepared from the effluent from the desalting process of soy sauce waste. A strain of Dunaliella that showed abundant growth on soy sauce waste extract was selected, and optimum cultivation conditions were determined. The algal cells produced were disrupted, and saccharified with glucoamylase. The saccharified solution was fermented using Saccharomyces cerevisiae IAM 4140. Stoichiometric study revealed that 11mg of ethanol was produced from 1g (dry cell weight) of Dunaliella cells. This work indicates a new method for removing waste products of the soy sauce production industry.     

氧化应激及天然抗氧化剂对阿尔茨海默病的缓解作用（英文）

衰老是阿尔茨海默病（Alzheimer’s disease,AD）等神经退行性疾病的主要危险因素。氧化应激和自由基具有重要的生物学功能,氧化还原失衡导致氧化应激,与包括AD在内的许多人类疾病的病理生理有关。本文综述了活性氧（ROS）参与神经退行性疾病发病的相关机制,特别是氧化应激与AD其他关键机制的相互作用,并总结了茶多酚、L-茶氨酸、虾青素、EGb761、大豆异黄酮和烟碱在细胞和动物模型中对AD的防护作用以及在临床上对相关疾病的缓解作用。希望该综述能为AD的预防和治疗策略提供一些见解。     

大豆皂甙及其抗肿瘤作用

近年来,大豆皂甙越来越引起国内学者们的注意。本文介绍了国内外有关大豆皂甙研究的一些情况,包括大豆皂甙的来源、分布、结构等,并从免疫调节和抗突变两个方面,对大豆皂甙的抗肿瘤作用进行了探讨,提示人们大豆皂甙极具开发潜力,很有可能开发出新的抗癌药物。     

The antioxidant activities of seasonings used in Asian cooking. Powerful antioxidant activity of dark soy sauce revealed using the ABTS assay

Scavenging of the ABTS (2,2′-azinobis[3-ethylbenzothiazoline-6-sulphonate])-derived nitrogen-centred radical cation (ABTS^?+) was used to compare the total antioxidant activities of several seasonings used in Asian cooking. The results were expressed as Trolox equivalent antioxidant capacity (TEAC). The TEAC activities of dark soy sauces were found to be exceptionally high. In evaluating the TEAC of commercial products, attention must be paid to the addition of preservatives by manufacturers to the seasonings tested. Sodium benzoate (a preservative added to several seasonings) did not react significantly with ABTS^?+, but the sulphite content of certain white wines may have led to an over-estimation of their TEAC.