组织工程产品的种类及应用——组织工程连载之六

组织工程产品包括人造皮肤、血管、软骨、骨、角膜、心脏瓣膜、气管、肌腱、韧带、神经、肌肉、骨髓、生殖道、尿道、肠、乳房、肝脏、肾脏、胰脏、心脏、膀胱、手等,但绝大部分处于实验室研究探索阶段,正在进行临床实验或批准应用还不多。已经获得批准的主要是皮肤产品、软骨及骨产品、心血管产品、神经系统产品、人工器官等,其临床应用较多。今后将会有越来越多的组织工程产品面世,其临床应用也会越来越广泛。     

A Global Assessment of the Water Footprint of Farm Animal Products

The increase in the consumption of animal products is likely to put further pressure on the world’s freshwater resources. This paper provides a comprehensive account of the water footprint of animal products, considering different production systems and feed composition per animal type and country. Nearly one-third of the total water footprint of agriculture in the world is related to the production of animal products. The water footprint of any animal product is larger than the water footprint of crop products with equivalent nutritional value. The average water footprint per calorie for beef is 20 times larger than for cereals and starchy roots. The water footprint per gram of protein for milk, eggs and chicken meat is 1.5 times larger than for pulses. The unfavorable feed conversion efficiency for animal products is largely responsible for the relatively large water footprint of animal products compared to the crop products. Animal products from industrial systems generally consume and pollute more ground- and surface-water resources than animal products from grazing or mixed systems. The rising global meat consumption and the intensification of animal production systems will put further pressure on the global freshwater resources in the coming decades. The study shows that from a freshwater perspective, animal products from grazing systems have a smaller blue and grey water footprint than products from industrial systems, and that it is more water-efficient to obtain calories, protein and fat through crop products than animal products.     

生态产品价值实现率评价方法——以丽水市为例

生态产品价值实现是指在维持生态系统稳定性和完整性的前提下,通过合理开发利用生态产品,将其生态价值转化为经济效益的过程。生态产品价值实现机制包含了促进生态产品价值实现的政策、市场和技术机制。生态产品通过各种途径实现的经济价值总和称为生态产品价值实现量。生态产品价值实现量与生态产品总值(GEP)的比值为生态产品价值实现率。评估生态产品价值实现率是评判生态产品价值实现状况的基础,是评估生态产品价值实现机制是否有效运转的重要前提。提出生态产品价值实现率的概念和核算方法,以浙江省丽水市为例,在核算GEP的基础上,评估生态产品价值实现量与实现率来分析丽水市生态产品价值实现状况、问题及影响因素,提出提高生态产品价值实现率的对策建议。研究表明,丽水市2019年GEP为4110.21亿元,生态产品价值实现量为1017.49亿元,生态产品价值实现率为24.76%。丽水生态产品价值实现模式主要有市场交易和政府补偿两种模式。市场交易模式贡献了95.84%的生态产品价值实现量,是目前丽水市最有效的生态产品价值实现模式,但存在价值实现效率不均衡、对于缺乏市场或是市场机制不成熟的生态产品不适用等问题。政府补偿模式贡...     

DIFFERENTIAL THRESHOLD AND PSYCHOPHYSICAL POWER FUNCTION OF SWEETNESS SENSATION: APPLIED PSYCHOPHYSICS AND PROSPECT THEORY ON FORMULATING BAKING PRODUCTS

The main purpose of this project was to develop the optimal sweetness sensation framework for baking products. Phase 1 was designed to measure consumers' differential thresholds of sweetness sensation when the sweetener contents of various sweetener‐leveled products were increased and lowered by using the constant stimuli method. Results indicated that the consumers' differential thresholds increased when the initial sweetener levels of products increased. Phase 2 was designed to establish the psychophysical power function of sweetener‐content changes and consumers' psychological sensation of products with different sweetener levels by adopting the magnitude estimation method. Regardless of the initial sweetener levels of products, the results showed that consumers perceived the products as less sweet immediately after the sweetener contents of products dropped by even a small amount; however, consumers perceived products as sweeter only when products dramatically increased in contents of sweetener.     

Consumers' hedonic liking of different labeled and conventional food products in Slovenia

In recent years, like others in Europe, the Slovenian government has introduced national and European quality schemes and launched a campaign to inform consumers and boost demand for local products. Very few studies consider consumers' hedonic liking of different food products labeled with Protected Designation of Origin (PDO)/Protected Geographical Indication (PGI) indications. This study therefore aims to fill this research gap and identify whether information affects the hedonic liking of various typical Slovenian PDO/PGI‐labeled products compared to their alternative conventional food products, whether Slovenian consumers like different typical Slovenian PDO/PGI‐labeled food products relative to their conventional food products, and which food products they sensorically prefer. The study findings show consumer hedonic liking is identical for all PDO/PGI‐labeled regional products, yet their sensory preferences reveal some significant differences between the analyzed products by age, gender, and education. Accordingly, studies should employ different sensory analyses for different food products and not generalized consumer hedonic liking/preference based on just one food product.

Practical applications

The finding that consumers do not hold hedonic preferences for either PDO/PGI‐labeled or conventional products when both informed and blind has significant implications for the Slovenian government, the marketers of labeled products and consumer policy aiming to promote better labeled products. For transition countries like Slovenia that have recently introduced food products labeling meeting EU standard but have a relatively small food industry based on local ingredients, traditional recipes, and production methods, our findings reveal the need to extend and intensify promotion and communication activities that highlight the guaranteed quality and use of local ingredients to boost consumers' preferences for PDO/PGI‐labeled products like cheese, ham, and honey.     

Utilization of Soybean Products in Fish Paste Products

Large amounts of food-grade soybean products are consumed in fish product industries in Japan. To clarify the properties of soybean products desirable for fish processing, the kamaboko added with soybean products were evaluated by both sensory testing and instrumental measurements. The correlation between the suitability of soybean products for kamaboko and the basic chemical and functional properties of the soybean products was discussed. It was found that the “hardness” of the kamaboko added with soybean products correlated highly with the degree of denaturation of soy protein and with the amount of nitrogen of soybean products not dispersible in 3% sodium chloride aqueous solution.

It was also estimated that the textural properties of kamaboko added with soybean products could not be deduced from the textural properties of heat-coagulated gels of the corresponding soybean products.     

江苏沿江地区出口产品仓储昆虫群落结构数量特征研究

对江苏沿江地区出口产品仓储昆虫进行调查,分析了5种出口产品仓储昆虫群落的优势种.利用群落物种的丰富度、生态优势度、多样性和均匀度等群落特征指数,研究了5种类型出口产品仓储昆虫群落结构的数量特征,并分析了它们的相似性.通过系统聚类分析将5种群落分为4类,草柳藤制品和羽绒制品仓储昆虫群落同属一类,其它3种产品仓储昆虫群落各属一类.除木制品群落结构相对合理外,其它群落结构都不合理,皮毛制品群落结构尤其不合理.     

Towards regulation of similar biotherapeutic products: Thailand's perspective

The implementation of universal health coverage scheme in Thailand allows quality, equitable and accessible health care for all. Patients with life threatening and chronic diseases can get access to biotherapeutic products to treat their ailments. This triggered a major impact on the need for specific guidelines in evaluation of similar biotherapeutic products in order to standardize the regulatory pathway to license this class of products ensuring that the products meet acceptable levels of quality, safety and efficacy. The development of similar biotherapeutic products (SBP) should be considered to ensure therapeutic equivalence of biotherapeutics products at more affordable prices. This will lead to greater ease and speed of approval and assurance of the quality, safety and efficacy of these products. Therefore, we report herein the SBP situation in Thailand.     

Degradation of the soybean ribulose-1,5-bisphosphate carboxylase small-subunit mRNA, SRS4, initiates with endonucleolytic cleavage.

The degradation of the soybean SRS4 mRNA, which encodes the small subunit of ribulose-1,5-bisphosphate carboxylase, yields a set of proximal (5' intact) and distal (3' intact) products both in vivo and in vitro. These products are generated by endonucleolytic cleavages that occur essentially in a random order, although some products are produced more rapidly than others. Comparison of sizes of products on Northern (RNA) blots showed that the combined sizes of pairs of proximal and distal products form contiguous full-length SRS4 mRNAs. When the 3' ends of the proximal products and the 5' ends of the distal products were mapped by S1 nuclease and primer extension assays, respectively, both sets of ends mapped to the same sequences within the SRS4 mRNA. A small in vitro-synthesized RNA fragment containing one cleavage site inhibited cleavage of all major sites, equivalently consistent with one enzymatic activity generating the endonucleolytic cleavage products. These products were rich in GU nucleotides, but no obvious consensus sequence was found among several cleavage sites. Preliminary evidence suggested that secondary structure could play a role in site selection. The structures of the 5' ends of the proximal products and the 3' ends of the distal products were examined. Proximal products were found with approximately equal frequency in both m7G cap(+) and m7G cap(-) fractions, suggesting that the endonucleolytic cleavage events occurred independently of the removal of the 5' cap structure. Distal products were distributed among fractions with poly(A) tails ranging from undetectable to greater than 100 nucleotides in length, suggesting that the endonucleolytic cleavage events occurred independently of poly(A) tail shortening. Together, these data support a stochastic endonuclease model in which an endonucleolytic cleavage event is the initial step in SRS4 mRNA degradation.     

SENSORY ANALYSIS OF FIBER FORMULATED GROUND PORK PATTIES1

Pure cellulose (Solka-Floc), microcrystalline cellulose (Avicel), and a soluble gum (Nutriloid Fiberplus) were added to ground pork (25%± 2% fat) at 3.5% and 7.0% based on total dietary fiber content of each ingredient. Cooked samples of all treatments and a control were presented to a professional sensory panel and evaluated for the following six attributes: resistance to bite, juiciness, off flavor, pork flavor intensity, graininess/flouriness, and cohesiveness. Products containing Nutriloid Fiberplus at 3.5% and 7.0% had the least resistance to bite (softest), but no differences were detected between the two levels of these products. The Avicel and Solka-Floc products were similar to the control products for resistance to bite. Products containing Nutriloid Fiberplus carried a significant off-flavor, whereas products containing Avicel at 3.5% maintained a flavor similar to that of the control products. Products with Solka-Floc or Nutriloid Fiberplus had distinct graininess/flouriness attributes. Solka-Floc products and Nutriloid products were more cohesive (p < 0.05) than control products. Avicel products at 3.5% were not significantly different than control products for all attributes evaluated.     

肉制品腐败变质原因分析

对真空软包装肉制品腐败变质原因分析表明：生物性因素是主要原因之一,污染微生物是乳酸球菌和芽胞杆菌;变质产品中的微生物数量及因此造成的酸化,不足以单方面造成产品变质,与产品含水量有关,是生物因素与非生物因素联合作用导致产品液化胀袋而变质;乳酸球菌由污染的冻结肉携带,而污染的芽胞杆菌是生产器具消毒不彻底造成的。     

Bacteriocins from lactic acid bacteria and their potential in the preservation of fruit products

Bacteriocins produced by lactic acid bacteria (LAB) are well-recognized for their potential as natural food preservatives. These antimicrobial peptides usually do not change the sensorial properties of food products and can be used in combination with traditional preservation methods to ensure microbial stability. In recent years, fruit products are increasingly being associated with food-borne pathogens and spoilage microorganisms, and bacteriocins are important candidates to preserve these products. Bacteriocins have been extensively studied to preserve foods of animal origin. However, little information is available for their use in vegetable products, especially in minimally processed ready-to-eat fruits. Although, many bacteriocins possess useful characteristics that can be used to preserve fruit products, to date, only nisin, enterocin AS-48, bovicin HC5, enterocin 416K1, pediocin and bificin C6165 have been tested for their activity against spoilage and pathogenic microorganisms in these products. Among these, only nisin and pediocin are approved to be commercially used as food additives, and their use in fruit products is still limited to certain countries. Considering the increasing demand for fresh-tasting fruit products and concern for public safety, the study of other bacteriocins with biochemical characteristics that make them candidates for the preservation of these products are of great interest. Efforts for their approval as food additives are also important. In this review, we discuss why the study of bacteriocins as an alternative method to preserve fruit products is important; we detail the biotechnological approaches for the use of bacteriocins in fruit products; and describe some bacteriocins that have been tested and have potential to be tested for the preservation of fruit products.     

Comprehensive analysis of flavonols in Ginkgo biloba products by ultra-high-performance liquid chromatography coupled with ultra-violet detection and time-of-flight mass spectrometry

The aim of this study was to survey the flavonol compositions of Ginkgo biloba products, especially those on the Japanese market. Sixteen food products, six medicinal products, and raw Ginkgo biloba leaves were examined by ultra-high-performance liquid chromatography coupled with ultra-violet detection and time-of-flight mass spectrometry. Eleven flavonol glycosides, three biflavones, and a flavonol aglycone were qualified by analysis of accurate mass spectra. The quantitative data obtained were then applied to multivariate data analysis, and the flavonol compositions of the food and medicinal products were classified into four groups. Most of the food products were classified into the same group as the medicinal products, which contained high percentages of flavonol glycosides. On the other hand, some food products contained high percentages of biflavones or an aglycone.     

Substance Flow Analysis of Mercury Intentionally Used in Products in the United States

Mercury-containing products release mercury (Hg) throughout their lifecycles, frequently in ways that are difficult to measure directly. Therefore, there are considerable uncertainties about the magnitude of mercury releases associated with products, about which products and which release pathways contribute the most to mercury releases, and about the likely impact on mercury releases of various possible interventions in the mercury content of products or in the management of mercury-containing wastes. This article presents an effort to use substance flow analysis to develop improved estimates of the environmental releases caused by mercury-containing products and to provide policy-makers with a better understanding of opportunities for reducing releases of mercury caused by products.     

微生物肽类次级代谢产物研究进展

微生物肽类次级代谢产物是一类重要的天然产物,因含有稀有氨基酸而具有丰富的化学结构和生物活性。随着微生物天然产物分离纯化技术的发展,新型肽类产物层出不穷,在微生物次级代谢产物的研究领域扮演了重要的角色。本文综述近年来发现的来自细菌和真菌的微生物肽类代谢产物,以及采用基因挖掘等手段人工合成的新型肽类产物,并结合近年来本团队昆虫病原线虫共生菌肽类产物的研究积累,分析微生物肽类产物研究存在的问题及可能的解决方案,以期为微生物导向的新型活性肽类产物的深入发掘和应用研究提供参考。     

Utilization of cephalothin by Yersinia enterocolitica as sole carbon and energy source

Two Yersinia enterocolitica strains were able to utilize the products of cephalothin degradation. The utilization of these products was shown by an increase of oxygen uptake by Y. enterocolitica with cephalothin as the only substrate, and by the growth of both strains with the hydrolysis products of cephalothin as sole energy and carbon sources. Nuclear magnetic resonance analysis of the cephalothin degradation reaction demonstrated the progressive disappearance of hydrolysis products. However, the products of benzylpenicillin degradation could not be utilized by Y. enterocolitica.     

Capillary GC quantification of cholesterol oxidation products in plasma lipoproteins of fasted humans

Cholesterol oxidation products have been hypothesized to be important factors in atherosclerosis, a process which can culminate in myocardial infarction. The relative importance of exogenous or in vivo sources of cholesterol oxidation products has not been determined. However, methodology used for cholesterol oxidation products analysis of foods is applicable to the determination of cholesterol oxidation products in human plasma lipoproteins. Such methodology, outlined in this report, permits numerous critical experiments to be conducted on the possible role of cholesterol oxidation products in coronary heart disease.     

放线菌天然产物糖基化改造研究进展

放线菌可以产生结构多样的天然产物, 其中包括很多重要的抗菌和抗肿瘤药物。糖基化修饰在天然产物中广泛存在, 糖基侧链的变化往往会影响天然产物的生物活性。本文综述了放线菌来源天然产物糖基化改造的研究进展。糖基侧链改造的方法主要分为体内基因工程和体外酶学法。运用这两种方法已经成功对多种天然产物进行了糖基侧链改造, 获得了大量带有新糖基修饰的天然产物, 其中有些生物活性得以提高。天然产物糖基侧链改造为新药开发提供了一个重要的途径。     

Use of natural products in the crop protection industry

Nature is a rich source of compounds exhibiting biological activity against weeds, plant diseases, insects and mites. Many of these natural products have complex structures, insufficient biological activity and low persistence under field conditions. Thus the share of natural products being used as active ingredients per se in today’s crop protection market is relatively small. In some cases the natural products have been further modified to provide semi-synthetic derivatives with improved biological properties. More importantly, natural products served as lead structures inspiring chemists to prepare new synthetic analogues with often improved biological activity, simplified structures, increased safety towards humans and the environment and an optimized persistence. This article is not an extensive review of natural products in crop protection, but it discusses some examples illustrating the use of natural products per se, their use as starting materials to prepare semi-synthetic products, and their use as lead structures to prepare new synthetic products which may in the end bear no resemblance to the initial lead.     

Specialty products made from goat milk

Although it may not be important in certain parts of the world, the contribution of goat milk to the economic and nutritional wellbeing of humanity is undeniable in many developing countries, especially in the Mediterranean, Middle East, Eastern Europe and South American countries. Goat milk has played a very important role in health and nutrition of young and elderly. Goat milk has also been known for its beneficial and therapeutic effects on the people who have cow milk allergy. These nutritional, health and therapeutic benefits enlighten the potentials and values of goat milk and its specialty products. The chemical characteristics of goat milk can be used to manufacture a wide variety of products, including fluid beverage products (low fat, fortified, or flavored) and UHT (ultra high temperature) milk, fermented products such as cheese, buttermilk or yogurt, frozen products such as ice cream or frozen yogurt, butter, condensed/dried products, sweets and candies. In addition, other specialty products such as hair, skin care and cosmetic products made from goat milk recently have gained a further attention. Nevertheless, high quality products can only be produced from good quality goat milk. The quality milk should have the potential to tolerate technological treatment and be transformed into a product that satisfies the expectations of consumers, in terms of nutritional, hygienic and sensory attributes. Taste is the main criteria used by consumers to make decisions to purchase and consume goat milk and its products. Typical goat taste is considered as a quality component in certain goat cheese products. Farmers can produce more value-added products for the economic sustainability of their business and the dairy goat industry in general.