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Hans Journal of Food and Nutrition Science最新文献

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Evaluation of Lactic Acid Bacteria with Anti-Fatigue Effects 乳酸菌抗疲劳作用的评价
Hans Journal of Food and Nutrition Science Pub Date : 2022-01-01 DOI: 10.12677/hjfns.2022.114037
雅君 陈
{"title":"Evaluation of Lactic Acid Bacteria with Anti-Fatigue Effects","authors":"雅君 陈","doi":"10.12677/hjfns.2022.114037","DOIUrl":"https://doi.org/10.12677/hjfns.2022.114037","url":null,"abstract":"This study was to evaluate the anti-fatigue effects of lactic acid bacteria (LAB) produced by Grape King Bio Ltd. In the experiment, 35 male ICR mice were randomly divided into 7 groups (n = 5): control (Vehicle), LAB GKJ1, GKK1, GKK3, GKK4, GKEX, and GKY5. Different LAB strains were continuously fed for about 40 days. The forelimb grip and the exercise exhaustion were analyzed, as well as the serum lactate and blood urea nitrogen (BUN) after exercise were monitored respectively during the 29 th to 39 th day of the experiment. The results showed that, among the tested LAB strains, Lactiplantibacillus plantarum GKK1 and Levilactobacillus brevis GKEX significantly improved the forelimb grip, time to exhaustion, and maintained lower serum lactate and BUN respectively after exercise when compared to the vehicle. In addition, they significantly increased the glycogen in the liver and muscles. From the above results, L. plantarum GKK1 and L. brevis GKEX have the potential to improve exercise endurance and reduce exercise fatigue indicators, which can be applied to the development of health care products related to exercise promotion.","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"62 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80728435","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Preparation Technology of Barley Leaves Flavor Beverage 大麦叶风味饮料的制备工艺
Hans Journal of Food and Nutrition Science Pub Date : 2022-01-01 DOI: 10.12677/hjfns.2022.114039
小翠 张
{"title":"Preparation Technology of Barley Leaves Flavor Beverage","authors":"小翠 张","doi":"10.12677/hjfns.2022.114039","DOIUrl":"https://doi.org/10.12677/hjfns.2022.114039","url":null,"abstract":"This topic first cultivates tender yellow barley leaves with a length of about 20 to 30 cm by avoiding light, and obtains barley leaves fine powder after harvesting, washing, degreasing, drying, crushing, and sieving. Then through single-factor experiments to explore the effects of the respective addition of white granulated sugar, barley flour, sodium alginate, citric acid, and honey on the sensory evaluation of barley leaves flavor beverages. On the basis of single-factor experiments, four-factor and three-level orthogonal experiments were done with white granulated sugar, bar-*","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78516163","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Inhibitory Mechanism of Camellia oleifera Shell Extract on Tyrosinase 油茶壳提取物对酪氨酸酶的抑制机制
Hans Journal of Food and Nutrition Science Pub Date : 2022-01-01 DOI: 10.12677/hjfns.2022.112018
璐 王
{"title":"Inhibitory Mechanism of Camellia oleifera Shell Extract on Tyrosinase","authors":"璐 王","doi":"10.12677/hjfns.2022.112018","DOIUrl":"https://doi.org/10.12677/hjfns.2022.112018","url":null,"abstract":"Objective: To explore the inhibitory effect of Camellia oleifera shell extract on tyrosinase, to determine the type of inhibition, to preliminarily explore the inhibition mechanism, and to determine its active components. Method: Using L-tyrosine and L-DOPA as substrates, respectively, the inhibitory effects of Camellia oleifera shell extract on tyrosinase monophenolase activity and diphenolase activity were determined. The Lineweaver-Burk double-reciprocal plot method was used to explore the inhibition mechanism, and the contents of total polyphenols and flavonoids in Camellia oleifera","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"8 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87533795","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Study on the NaNO2-Al(NO3)3-NaOH Colorimetric Method for the Determination of Total Flavonoids in Different Parts of Mulgedium tataricum L. NaNO2-Al(NO3)3-NaOH比色法测定酒石桃不同部位总黄酮含量的研究。
Hans Journal of Food and Nutrition Science Pub Date : 2022-01-01 DOI: 10.12677/hjfns.2022.111005
金芳 李
{"title":"Study on the NaNO2-Al(NO3)3-NaOH Colorimetric Method for the Determination of Total Flavonoids in Different Parts of Mulgedium tataricum L.","authors":"金芳 李","doi":"10.12677/hjfns.2022.111005","DOIUrl":"https://doi.org/10.12677/hjfns.2022.111005","url":null,"abstract":"","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"40 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77405054","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Study on the Function of Jiaosu of Polygonatum odoratum and Red Dates 黄精与红枣胶素功能的研究
Hans Journal of Food and Nutrition Science Pub Date : 2022-01-01 DOI: 10.12677/hjfns.2022.111001
乐闪 韩
{"title":"Study on the Function of Jiaosu of Polygonatum odoratum and Red Dates","authors":"乐闪 韩","doi":"10.12677/hjfns.2022.111001","DOIUrl":"https://doi.org/10.12677/hjfns.2022.111001","url":null,"abstract":"","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"20 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84281347","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
A Screening of Complex Probiotics for Reducing Aspirin-Induced Gastric Injury in Mice 减轻阿司匹林致小鼠胃损伤的复合益生菌的筛选
Hans Journal of Food and Nutrition Science Pub Date : 2022-01-01 DOI: 10.12677/hjfns.2022.111004
仰慈 石
{"title":"A Screening of Complex Probiotics for Reducing Aspirin-Induced Gastric Injury in Mice","authors":"仰慈 石","doi":"10.12677/hjfns.2022.111004","DOIUrl":"https://doi.org/10.12677/hjfns.2022.111004","url":null,"abstract":"Peptic ulcer disease includes gastric ulcer (GU) and duodenal ulcer. GU generally refers to ulcer lesions in the gastric mucosa. The main factors that cause GU are Helicobacter pylori and nonsteroidal anti-inflammatory drugs (NSAIDs). Probiotics have been studied for many years with the effects on gastrointestinal health. Therefore, we first screened complex probiotics for the effects on reducing the NSAIDs-induced GU. 8-week-old ICR male mice were divided into a normal control group, a negative control group, a positive control group (10 mg/kg Omeprazole), and 8 groups of complex lactic acid bacteria (20.4 mg/kg/day). Except for the normal control group, mice were fed with probiotics or saline for 29 days, then 10 consecutive days with addition of 500 mg/bw/day Aspirin to induce GU. On the 40th day, mice were sacrificed for GU analysis. In the analysis of GU area, ulcer index, ulcer curative ratio, and pathological score, the combination of Lactobacillus plantarum GKD7 and Pediococcus acidilactici GKA4 was the most significant improvement. Therefore, complex strains GKD7/GKA4 would be further separated as a single strain for the mechanism studying on gastric protection.","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"20 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82271224","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Sea-buckthorn and Its Efficacy Should Be Scientifically Studied and Publicized 沙棘及其功效应科学研究和宣传
Hans Journal of Food and Nutrition Science Pub Date : 2022-01-01 DOI: 10.12677/hjfns.2022.112016
建忠 胡
{"title":"Sea-buckthorn and Its Efficacy Should Be Scientifically Studied and Publicized","authors":"建忠 胡","doi":"10.12677/hjfns.2022.112016","DOIUrl":"https://doi.org/10.12677/hjfns.2022.112016","url":null,"abstract":"Seabuckthorn belongs to the third generation of fruit and is an important plant for both medicine and food. However, there are some exaggerated and even false propaganda terms in the publicity over the years, such as “magic”, “only”, “important” and so on. The reason is that the relevant research work has not kept up. At present, seabuckthorn research needs to pay attention to the inheritance of ancient books, defend the authority of the Pharmacopoeia, seek innovation on the basis of inheritance and defense of the Pharmacopoeia, and follow logic on the premise of science and justice. Under the guidance of these principles, only by paying attention to the overall planning, carrying out systematic research and doing a good job in product sales, can we publicize seabuck-胡建忠","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87117765","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Based on 16S rDNA Amplicon Sequencing and Flow Cytometry, the Relationship between Pueraria Improving Immunity and Intestinal Microorganism Was Analyzed 通过16S rDNA扩增子测序和流式细胞术分析葛根提高免疫力与肠道微生物的关系
Hans Journal of Food and Nutrition Science Pub Date : 2022-01-01 DOI: 10.12677/hjfns.2022.114032
单栋 蒋
{"title":"Based on 16S rDNA Amplicon Sequencing and Flow Cytometry, the Relationship between Pueraria Improving Immunity and Intestinal Microorganism Was Analyzed","authors":"单栋 蒋","doi":"10.12677/hjfns.2022.114032","DOIUrl":"https://doi.org/10.12677/hjfns.2022.114032","url":null,"abstract":"The aim of this study was to explore the immune improvement mechanism of Pueraria based on 16S rDNA amplicon sequencing and flow cytometry, and to analyze the relationship between intestinal microbes and immunity, measuring the serum levels of TNF-α , IFN-γ and IL-6 w, determining the number of T and B lymphocytes in serum by flow cytometry. The changes of intestinal microflora in feces were sequenced by amplicon of 16S rDNA. The results showed that compared with the blank control group, all the doses of pueraria decreased inflammatory factors and improved the immune state of the body, and the low dose was the most significant (P < 0.05). Flow cytometry results showed that the number of T and B lymphocytes in serum of pueraria root extract in each dose group was significantly increased (P < 0.05), and the increase rate was most significant in low dose group (P < 0.01). 16S rDNA amplified sequencing results showed that pueraria root extract could specifically increase the abundance of immune-related intestinal microorganisms, such as Clostridium difficile, Roche, Parabacteroides dieldii , enterococcus, etc. The difference analysis of Alpha diversity index between groups suggested that pueraria root could improve the abundance and distribution uniformity of intestinal microorganisms. PCoA analysis indicated that pueraria could significantly change the species abundance and composition of intestinal microorganisms. Therefore, pueraria root can improve immune function, reduce inflammatory factors, increase the number of T and B lymphocytes, besides, it may play an immunomodulatory role by changing the intestinal microflora, such as parabens Diels, and increasing the diversity of intestinal microflora","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"47 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80763456","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Determination of Trace Elements Zinc and Selenium in Fenggang Zinc Selenium Tea 凤岗锌硒茶中微量元素锌、硒的测定
Hans Journal of Food and Nutrition Science Pub Date : 2022-01-01 DOI: 10.12677/hjfns.2022.112012
倩 曾
{"title":"Determination of Trace Elements Zinc and Selenium in Fenggang Zinc Selenium Tea","authors":"倩 曾","doi":"10.12677/hjfns.2022.112012","DOIUrl":"https://doi.org/10.12677/hjfns.2022.112012","url":null,"abstract":"Objective: To determine the contents of trace elements zinc and selenium in raw materials, semi-finished products and finished products of Fenggang zinc and selenium tea, and to analyze their differences, in order to control the quality of Fenggang zinc and selenium tea. Methods: Eigh-teen batches of Fenggang zinc-selenium tea samples in different processing stages were pre-treated by wet digestion and microwave digestion. The contents of zinc and selenium in Fenggang zinc-selenium tea samples during processing were determined by inductively coupled plasma mass spectrometry (ICP-MS), and their contents were analyzed by systematic difference analysis and systematic cluster analysis. Results: The contents of zinc and selenium in Fenggang Zinc and Selenium tea at different processing stages were all within the standard range, and there was no significant difference in the contents of zinc and selenium in Fenggang zinc and selenium tea at different processing stages (P > 0.05), which was consistent with the results of systematic cluster analysis. Conclusion: The study showed that the contents of zinc and selenium in Fenggang Zn-selenium tea had no significant difference in each processing process, indicating that the processing technology had little influence on the tea.","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"53 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90472471","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
The Effect of Lactobacillus plantarum R-15 on Body Weight and Blood Lipids of Mice with High-Fat Diet 植物乳杆菌R-15对高脂日粮小鼠体重和血脂的影响
Hans Journal of Food and Nutrition Science Pub Date : 2022-01-01 DOI: 10.12677/hjfns.2022.113024
涛 甘
{"title":"The Effect of Lactobacillus plantarum R-15 on Body Weight and Blood Lipids of Mice with High-Fat Diet","authors":"涛 甘","doi":"10.12677/hjfns.2022.113024","DOIUrl":"https://doi.org/10.12677/hjfns.2022.113024","url":null,"abstract":"In order to study the effect of Lactobacillus plantarum R-15 on body weight and serum lipids of","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"73 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86380594","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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