不同激素对青钱柳外植体和愈伤组织褐化的影响

以青钱柳(Cyclocarya paliurus)叶片为研究材料, 采用单因素完全随机试验法比较不同激素(6-BA、GA₃和NAA)浓度组合对叶片外植体褐化的影响; 在此基础上, 分别采用二因素、单因素完全随机试验法比较6-BA+NAA不同浓度组合、不同基本培养基对愈伤组织褐化的影响。结果表明, 改良MS+1.0 mg?L ^-1 6-BA+1.0 mg?L ^-1 GA₃+0.3 mg?L ^-1 NAA是抑制青钱柳叶片外植体褐化的最佳培养基, 其褐化率为0, 愈伤组织诱导率100%; 改良MS+0.5 mg?L ^-1 6-BA+0.2 mg?L ^-1 NAA是抑制愈伤组织褐化的最佳培养基, 其褐化率为0, 愈伤组织增殖倍数达4.80倍, 愈伤组织呈黄绿色或黄色, 颗粒状, 颗粒小而紧密、质硬且表面干燥。该方法有效解决了青钱柳叶片外植体和愈伤组织褐化问题, 为青钱柳组织培养褐化控制提供了一条简单高效的离体培养途径, 也为青钱柳叶片离体再生体系的建立奠定基础。     

不同激素对青钱柳外植体和愈伤组织褐化的影响

以青钱柳(Cyclocarya paliurus)叶片为研究材料, 采用单因素完全随机试验法比较不同激素(6-BA、GA₃和NAA)浓度组合对叶片外植体褐化的影响; 在此基础上, 分别采用二因素、单因素完全随机试验法比较6-BA+NAA不同浓度组合、不同基本培养基对愈伤组织褐化的影响。结果表明, 改良MS+1.0 mg∙L ^-1 6-BA+1.0 mg∙L ^-1 GA₃+0.3 mg∙L ^-1 NAA是抑制青钱柳叶片外植体褐化的最佳培养基, 其褐化率为0, 愈伤组织诱导率100%; 改良MS+0.5 mg∙L ^-1 6-BA+0.2 mg∙L ^-1 NAA是抑制愈伤组织褐化的最佳培养基, 其褐化率为0, 愈伤组织增殖倍数达4.80倍, 愈伤组织呈黄绿色或黄色, 颗粒状, 颗粒小而紧密、质硬且表面干燥。该方法有效解决了青钱柳叶片外植体和愈伤组织褐化问题, 为青钱柳组织培养褐化控制提供了一条简单高效的离体培养途径, 也为青钱柳叶片离体再生体系的建立奠定基础。     

Non-enzymic Browning of Soy Sauce

Ion exchange resins have been used to separate soy sauce into three fractions of distinctly different composition: a cation fraction, a neutral fraction and an anion fraction. Almost all of the constituents responsible for browning were recovered in these three fractions.

Storage experiments show that when the three fractions were stored separately, only the cation fraction darkened considerably. When they were combined and stored, the color of the mixture increased at nearly the same rate as that of the original soy sauce. Neutral sugars are important constituents of the neutral fraction with respect to browning. The browning rate of a sugar-amino acid mixture (simulated soy sauce), was about 10% of soy sauce. The effect of the anion fraction (mainly caused by organic acids) and the ashed cation fraction on the over-all browning of soy sauce is calculated to be 1O~12% and 20%, respectively.

The sum of the contribution rate of the anion fraction, the neutral fraction, the amino acids and the ashed cation fraction in the browning of soy sauce was concluded to be approximately 40%. Compounds responcible for residual part of 60% should be considered to exist in the cation fraction. It was suggested that such compounds have strong reducing power and 0₂-uptaking ability.     

Studies on the Browning of Kori-tofu

Properties of ether extract of browned Kori-tofu were investigated. More than half amount of neutral glycerides of Kori-tofu changed into weak-acidic substances after browning, in which most of extracted brown pigments were contained. These weak-acidic substances showed properties of carbonyl and reductone, and mainly contained glycerides, whose constitutional fatty acids were palmitic, oleic, and linoleic acids as well as a little amount of azelaic and stearic acids.

From the ether extract of browned Kori-tofu were isolated and identified azelaic acid and carbonyls. The carbonyls identified were benzaldehyde, methylethylketone, crotonal, acetaldehyde, α-ketoaldehydes of C₂, C₃, C₄, C₅, C₇ and C₉, and hexane-2,3-dione. Two nitrogeneous carbonyl compounds were isolated. Formation mechanisms of these compounds and their roles in browning of Kori-tofu were discussed.     

Bioactive Compounds and Adipocyte Browning Phenomenon

Overweight and obesity have become worldwide health issues in most countries. Current strategies aimed to prevent or reduce overweight and obesity have mainly focused on the genes and molecular mechanisms that give the functional characteristics to different types of adipose tissue. The Browning phenomenon in adipocytes consists of phenotypic and metabolic changes within white adipose tissue (WAT) activated by thermogenic mechanisms similar to that occurring in brown adipose tissue (BAT); this phenomenon has assumed great relevance due to its therapeutic potential against overweight and obesity. In addition, the study of inflammation in the development of overweight and obesity has also been included as a relevant factor, such as the pro-inflammatory mechanisms promoted by M1-type macrophages in adipose tissue. Studies carried out in this area are mainly performed by using the 3T3-L1 pre-adipocyte cell line, testing different bioactive compound sources such as plants and foods; nevertheless, it is necessary to standardize protocols used in vitro as well to properly scale them to animal models and clinical tests in order to have a better understanding of the mechanisms involved in overweight and obesity.     

Browning Reaction between Phospholipids and Acetaldehyde

Tea catechins have strong bitterness and influence the taste of tea. Among the 25 human bitter-taste receptors (TAS2Rs), we found that hTAS2R14 responded to catechins, in addition to hTAS2R39, a known catechin receptor. Although hTAS2R14 responded to (?)-epicatechin gallate and (?)-epigallocatechin gallate, it did not respond to (?)-epicatechin and (?)-epigallocatechin.     

Studies on the Browning of Kori-tofu

Kori-tofu was stored under RH 95% at 60°C and the changes of its nitrogenous compounds in the course of browning were examined. The water-soluble and 10% TCA-soluble fractions prepared from the ether extraction residue of Kori-tofu were analyzed. The nitrogen content of water-soluble fraction temporarily decreased and then increased gradually in the course of browning, while that of 10% TCA-soluble fraction increased gradually during the browning process. Amino acid analyses of 10% TCA-soluble fraction and its hydrolyzate revealed that no free amino acid was detected in unbrowned Kori-tofu, whereas in browned Kori-tofu occurred peptides, ammonia and free amino acids such as aspartic acid, serine, glutamic acid, glycine and alanine.

Free amino acids similar to those detected in browned Kori-tofu occurred in the model system consisting of lysozyme and methyl linoleate, crotonaldehyde, glyoxal, methyl-glyoxal and also the brown substance prepared from glycine and methyl linoleate during storage. The formation mechanism of free amino acids from proteins was discussed.     

Browning of chitooligomers and their optimum preservation

Chitooligomers have attracted much interest due to their unique biological activities. However, chitooligomers easily turn brown during shelf life. The factors influencing the browning of chitooligomers were investigated. The results indicated that the browning was attributed to the structure change of chitooligomers. The water-solubility, thermal stability and moisture–adsorption of chitooligomers decreased with the increase of browning. The time, temperature, pH, moisture, oxygen and reductant all had effect on the browning of chitooligomers. The optimal preservation condition for chitooligomers should be at low temperature and humidity, at pH below 4 or above 10, and in absence of oxygen.     

香蕉低温酶促褐变

7℃低温导致香蕉果皮变褐,褐变程度可用提取液的OD_(450)值表示。随低温处理时间的延长,OD_(450)增大;还原性物质抗坏血酸、谷胱甘肽含量迅速下降;多酚氧化酶底物多巴胺先有增加,接着降低。 低温下,多酚氧化酶(PPO)、过氧化物酶(POD)和过氧化氢酶(CAT)活性较常温低,PPO和POD的游离态酶活性增高。此外,H_2O_2处理加速果皮变褐,刺激PPO及POD活性;棓酸丙酯处理起相反的效应。故认为香蕉低温褐变是低温损伤、酶促褐变引起的一个复杂过程。     

miR-133a Regulates Adipocyte Browning In Vivo

Prdm16 determines the bidirectional fate switch of skeletal muscle/brown adipose tissue (BAT) and regulates the thermogenic gene program of subcutaneous white adipose tissue (SAT) in mice. Here we show that miR-133a, a microRNA that is expressed in both BAT and SATs, directly targets the 3′ UTR of Prdm16. The expression of miR-133a dramatically decreases along the commitment and differentiation of brown preadipocytes, accompanied by the upregulation of Prdm16. Overexpression of miR-133a in BAT and SAT cells significantly inhibits, and conversely inhibition of miR-133a upregulates, Prdm16 and brown adipogenesis. More importantly, double knockout of miR-133a1 and miR-133a2 in mice leads to elevations of the brown and thermogenic gene programs in SAT. Even 75% deletion of miR-133a (a1^−/−a2^+/−) genes results in browning of SAT, manifested by the appearance of numerous multilocular UCP1-expressing adipocytes within SAT. Additionally, compared to wildtype mice, miR-133a1^−/−a2^+/− mice exhibit increased insulin sensitivity and glucose tolerance, and activate the thermogenic gene program more robustly upon cold exposure. These results together elucidate a crucial role of miR-133a in the regulation of adipocyte browning in vivo.     

Browning and decomposed products of model orange juice

A model solution of orange juice containing sugars, ascorbic acid, and citric acid was prepared and its browning during storage was examined. The solution gradually turned brown. Ascorbic acid (AsA) most contributed to the browning. Citric acid and such amino acids as Arg and Pro promoted the browning. DTPA, a strong chelator, inhibited the browning. 3-Hydroxy-2-pyrone (3OH2P), 5-hydroxymethylfurfural (HMF), furfural, 5-hydroxymaltol, and 2-furoic acid were identified as decomposed products in the stored solution. When 3OH2P was stored, the solution turned slightly brown. Furfural solution added with amino acids turned yellow. 3OH2P showed a positive relation with the browning of retail orange juice during storage.     

板栗果肉褐变原因初探（简报）

从果心肉到外表层肉之间单宁逐渐增大,丙二醛（MDA）含量则相反,外层肉中,过氧化物氧化酶（POS）和多酚氧化酶（PPO）活性高于果心肉,前者强于后者。     

Effect of l-Cysteine on Browning of Egg Albumen

Browning of egg albumen heated at 105~1110°C was retarded by the addition of l-cysteine. A level of 5% l-cysteine was shown as a necessary amount for the effective retardation of browning. It was found that this retarding effect of l-cysteine on browning of egg albumen was caused by the elimination of carbohydrates in egg albumen which were necessary to browning reaction of proteins with the formation of 2-polyhydroxyalkyl thiazolidine 4-carboxylic acids. The depletion of carbohydrates by adding cysteine may be applicable to prevent the browning which occurs during spray drying of egg albumen and whole egg.     

二氧化氯浸泡对双孢蘑菇褐变的抑制效应及其机理分析

以‘W2000’双孢蘑菇为试验材料,设清水(CK)和ClO2浸泡(120mg·L-1)2个处理,研究ClO2浸泡处理在低温贮藏条件下对双孢蘑菇采后品质、生理及相关酶活性的影响。结果显示:ClO2浸泡处理配合0℃低温贮藏可显著降低双孢蘑菇的呼吸强度,推迟呼吸高峰的出现时间,呼吸强度较CK降低29.2%,并使呼吸高峰推迟5d出现;同时能够有效抑制子实体多酚氧化酶(PPO)和过氧化物酶(POD)的活性,控制酚类氧化产物的积累,减缓子实体褐化进程,贮藏20d时,处理的总酚含量仅为0.81μmol/mg。另外,ClO2处理还可延缓子实体硬度的下降,保持其可溶性固形物的含量,并抑制开伞,有效延长双孢蘑菇的贮藏期。研究表明,ClO2处理+低温贮藏对双孢蘑菇具有较理想的保鲜效应,可有效保持双孢蘑菇的外观和营养品质,提高商品价值,具有一定的实际应用价值。     

Tissue Browning of Potato Tubers Induced by Gamma Irradiation

A considerable browning was observed especially in cortex tissue and along xylem of potato tubers harvested at Sakai in Osaka Prefecture, after irradiation with 10, 20 and 50 krad doses of cobalt-60 gamma rays. This phenomenon was accompanied by the marked increase in polyphenol content and peroxidase activity, and the transient increase in o-diphenol oxidase activity. Total reducing compounds in the tissue were also increased by gamma irradiation.

The browning phenomenon depended on the storage period from the harvest to gamma irradiation treatment. The browning and the transient increase in o-diphenol oxidase activity were completely suppressed in the case of tubers irradiated 3 months after harvest.

There was no significant change in α-amylase activity in all tubers tested.     

降低卷丹百合组培褐变技术研究

以卷丹百合Lilium lancifolium鳞片为外植体,采用1/2MS+0.8 mg·L~(-1) 6-BA+0.2 mg·L~(-1) NAA为基本培养基,研究不同消毒时间的外植体消毒效果,探讨聚乙烯吡咯烷酮(PVP)、抗坏血酸(V?)、活性炭(AC)以及光、暗两种培养条件对卷丹百合组织培养过程中褐变的影响。结果表明,用75%酒精消毒30 s、0.1%HgCl_2消毒10 min、2%NaClO消毒6 min的消毒效果最好,污染率为33.33%,成活率和诱导率均为66.67%。在培养基中加入PVP、V?、AC和暗培养均能减轻褐变的发生,其中以4.5 mg·L~(-1) PVP处理对卷丹百合褐变的抑制效果最好,外植体褐变率最低为30%,愈伤组织诱导率为70%。     

滇黄精组培褐化影响因素研究

以滇黄精Polygonatum kingianum块茎芽为外植体,对组培过程中褐化的影响因素(灭菌方式、基本培养基及培养温度)进行探讨。结果表明,先经过75%乙醇处理30s消毒表面,再用NaClO 12min+HgCl2 8min消毒的抗褐化效果最好;选用1/2MS基本培养基能有效抑制褐化;低温环境(20℃)能进一步降低褐化发生率。