不同品种膳食纤维降血脂功能的比较

连续4周给小鼠喂食高脂饲料(胆固醇1％、胆酸0．3％、猪油6％）后，其血清TC、LDL－C以及动物硬化指数（AI）显著升高，但血清TC和HDL－C无明显变化。在高脂饲料中加入6％多功能大豆纤维（MSF）、燕麦纤维或果胶后，可显著降低小鼠的血清TC、LDL－C及动脉硬化指数，但对血清TC和HDL－C无明显影响。同剂量的纤维素或小麦纤维，对小鼠的各项血脂参数均无明显影响。水溶性、粘性纤维可显著降低膳食胆固醇的吸收率和胆汗酸的重吸了率，从而起到明显的降血脂效果。水溶性纤维这方面的作用并不明显。     

玉米膳食纤维对实验性高脂血症小鼠降脂作用的影响

探讨玉米膳食纤维（CDF）对小鼠诱导型高脂血症降脂作用的影响。选用雄性昆明小鼠70只，经高脂饲料诱导成高脂血症模型，按体重和血清总胆固醇水平均衡分为7组，其中6组分别给予添加一定量的玉米膳食纤维构成的高脂饲料，另1组以高脂饲料作为参照组，观察玉米膳食纤维对小鼠体重，食量的影响及每周测定血浆脂质变化。结果表明：添加量在5％以上时小鼠的血清总胆固醇（TC）、血清甘油三酯（TG）显著降低（P〈0．05）和血清高密度胆固醇（HDL-c）5周后有显著升高（P〈0．05）。当玉米膳食纤维的添加量为5％以上时，玉米膳食纤维具有明显的降脂效果。     

多功能大豆纤维的降脂作用及其机理探讨

连续４周给小鼠喂食高脂饲料后,其血清ＴＣ、ＬＤＬ－Ｃ以及动脉硬化指数显著升高,但血清ＴＧ和ＨＤＬ－Ｃ无明显变化。在高脂饲料中加入６％,１０％或１５％多功能大豆纤维,可显著降低小血清ＴＣ、ＬＤＬ－Ｃ及动脉硬化的指数,对但血清ＴＧ和ＨＤＬ－Ｃ无明显影响。其作用机理主要在于ＭＳＦ可降低膳食胆固醇的吸收率和减少胆汁酸的重吸收量。     

可溶性膳食纤维对高脂膳食大鼠血清短链脂肪酸的影响

以SD大鼠为实验动物,饲喂高脂饲料,同时灌胃可溶性的燕麦β-葡聚糖、番茄皮膳食纤维和葡萄皮膳食纤维,喂养50d后取血,以中空纤维支撑液膜萃取-气相色谱法测定血脂实验大鼠血清的短链脂肪酸(short-chain fatty acids,SCFA)含量,探讨3种可溶性膳食纤维对高脂膳食大鼠血清SCFA的影响。研究发现,与高脂膳食模型大鼠相比,燕麦β-葡聚糖对血清丙酸、丁酸含量有显著降低作用(P＜0.01),分别下降了76.09%和55.79%;与高脂膳食模型大鼠相比,番茄皮膳食纤维组大鼠的血清乙酸含量有显著性提高(P＜0.01),提高了81.56%,对血清戊酸含量有显著降低作用 (P＜0.01),下降了62.63%;与高脂膳食模型大鼠相比,葡萄皮膳食纤维对血清乙酸含量有显著提高作用(P＜0.01),提高了97.60%,但对血清异丁酸、异戊酸、戊酸有显著降低作用(P＜0.01),其分别下降了66.59%、39.33%和63.82%。     

钙对高脂膳食小鼠血清抗氧化能力与血脂的影响

探究了膳食钙水平对饲喂高脂膳食小鼠机体的抗氧化能力与血脂代谢的影响,以及二者之间关系。实验选用5周龄C57BL/6雄性小鼠,随机分为4组（n=10）：对照组、高脂模型组、高脂低钙组、高脂高钙组。饲喂6周,高脂模型组和高脂低钙组小鼠的血浆TG、TC、LDL-C值显著高于对照组,而抗氧化能力指标和脂蛋白酯酶（LPL）活性显著低于对照组（P〈0.05）。高脂高钙组的TG、TC值显著低于高脂模型组,LPL活性和抗氧化能力指标则显著高于高脂模型组。相关性分析表明,总抗氧化能力（T-AOC）与TG（r=-0.976,P=0.012）、TC（r=-0.989,P=0.006）呈现显著的负相关,而与LPL（r=0.945,P=0.028）呈显著正相关。结果表明,高膳食钙可改善高脂膳食性脂代谢紊乱的作用可能与提高机体抗氧化能力有关。     

超微粉碎对山楂不溶性膳食纤维降血脂作用的研究

目的:研究超微粉后山楂不溶性膳食纤维(IDF)对高血脂症小鼠血脂水平的影响.方法:以昆明小鼠为实验动物,分别给各剂量组饲料中添加5％、8％、12％剂量的山楂不溶性膳食纤维粗粉和超微粉,正常对照组饲喂基础饲料,高脂模型组饲喂高脂饲料;40d后测定小鼠血清总胆固醇(TC)、甘油三酯(TG)、高密度脂蛋白胆固醇(HDL-C)、低密度脂蛋白胆固醇(LDL-C)和肝脏TC、TG水平.结果:山楂不溶性膳食纤维经超微粉后,在降低高血脂症小鼠血清TC、TG、AI、LCI水平及肝脏TC、TG水平,效果均优于粗粉.此外,山楂不溶性膳食纤维超微粉还能显著降低高血脂小鼠的LDL-C水平(p＜0.05),粗粉则无此功效.结论:超微粉后山楂不溶性膳食纤维的降血脂效果更好.     

玉米膳食纤维在饼干中应用的研究

将玉米深加工副产物玉米皮经适当处理制得高品质膳食纤维，并用于高膳食纤维饼干的生产。通过正交试验，对影响高膳食纤维饼干品质的主要因素进行分析，确定了高膳食纤维饼干的最佳工艺及配方。结果表明：膳食纤维的处理方法对产品感官品质的影响最大，其次是膳食纤维粒度、膳食纤维用量、添加剂用量。玉米纤维经挤出处理，粒度为0．147mm，添加量为16％，疏松剂和乳化剂用量分别为0．4％和0．2％时，产品品质最好。     

蔗渣膳食纤维挤压改性的研究（Ⅰ）——挤压蒸煮对蔗渣膳食纤维组成…

选用５００μｍ和８０μｍ两种平均粒度不同的蔗渣膳食纤维，在法国Ｃｌｅｘｔｒａｌ ＢＣ－４５型双螺杆挤压机上探讨挤压蒸煮处理对蔗渣纤维组成与含量的影响。结果表明，经挤压蒸煮后，蔗渣纤维的水溶性得以明显提高（２．２－１２．４％），可溶性纤维含量也得以显著增加（２．７－９．５％），但对总膳食纤维含量的影响很小。     

蔗渣膳食纤维挤压改性的研究(I)——挤压蒸煮对蔗渣膳食纤维组成与含量的影响

选用５００μｍ和８０μｍ两种平均粒度不同的蔗渣膳食纤维，在法国ＣｌｅｘｔｒａｌＢＣ－４５型双螺杆挤压机上探讨挤压蒸煮处理对蔗渣纤维组成与含量的影响。结果表明，经挤压蒸煮后，蔗渣纤维的水溶性得以明显提高（２．２－１２．４％），可溶性纤维含量也得以显著增加（２．７－９．５％），但对总膳食纤维含量的影响很小。     

不同剂量苹果膳食纤维对小鼠高血糖和高血脂的影响

为研究不同剂量苹果膳食纤维对糖尿病小鼠血糖水平和高脂饮食小鼠血脂水平的影响,以ICR小鼠为实验动物,分别给糖尿病模型和高脂饮食小鼠饲料中添加4%、2%、1%剂量苹果膳食纤维,另设对照组;喂养结束后分别测定其空腹血糖和血脂水平。结果显示：1%～4%剂量苹果膳食纤维不能降低糖尿病小鼠血糖值,但4%剂量可以抑制其血糖值显著升高。4%剂量苹果膳食纤维可有效降低高脂饮食小鼠血清胆固醇(TC)含量和动脉硬化指数(AI),但不能恢复至正常水平;对血清甘油三酯(TG)含量可有效降低至接近正常水平;而较低剂量未发现有效作用。结论：苹果膳食纤维对小鼠的辅助降血糖和降血脂作用,当饲料中添加剂量达到4%时,才会有显著效果,较低剂量作用不显著。     

Reliable identification of grapevine rootstock varieties using RAPD PCR on woody samples

Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides.     

Chlorohydrins of bisphenol A diglycidyl ether (BADGE) and of bisphenol F diglycidyl ether (BFDGE) in canned foods and ready-to-drink coffees from the Japanese market

BADGE.2HCl and BFDGE.2HCl were determined in 28 samples of ready-to-drink canned coffee and 18 samples of canned vegetables (10 corn, 5 tomatoes and 3 others), all from the Japanese market. HPLC was used as the principal analytical method and GCMS for confirmation of relevant LC fractions. BADGE.2HCl was found to be present in one canned coffee and five samples of corn, BFDGE.2HCl in four samples of canned tomatoes and in one canned corn. No sample was found which exceeded the 1mg/kg limit of the EU for the BADGE chlorohydrins. However the highest concentration was found for the sum of BFDGE.2HCl and BFDGE.HCl.H₂O at a level of 1.5mg/kg. A Beilstein test confirmed that all cans containing foods contaminated with BADGE.2HCl or BFDGE.2HCl had at lest one part coated with a PVC organosol.     

European priorities for research to support legislation in the area of food contact materials and articles

A strong science base is required to underpin the planning and decision-making process involved in determining future European community legislation on materials and articles in contact with food. Significant progress has been made in the past 5 years in European funded work in this area, with many developments contributing to a much better understanding of the migration process, and better and simpler approaches to food control. In this paper this progress is reviewed against previously identified work-areas (identified in 1994) and conclusions are reached about future requirements for R&D to support legislation on food contact materials and articles over the next 5 or so years.     

Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry

The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties.     

Textural Properties of Cold-set Gels Induced from Heat-denatured Whey Protein Isolates

A 9% whey protein (WP) isolate solution at pH 7.0 was heat-denatured at 80°C for 30 min. Size-exclusion HPLC showed that native WP formed soluble aggregates after heat-treatment. Additions of CaCl2 (10–40 mM), NaCl (50–400 mM) or glucono-delta-lactone (GDL, 0.4–2.0%, w/v) or hydrolysis by a protease from Bacillus licheniformis caused gelation of the denatured solution at 45°C. Textural parameters, hardness, adhesiveness, and cohesiveness of the gels so formed changed markedly with concentration of added salts or pH by added GDL. Maximum gel hardness occurred at 200 mM NaCl or pH 4.7. Increasing CaCl2 concentration continuously increased gel hardness. Generally, GDL-induced gels were harder than salt-induced gels, and much harder than the protease-induced gel.     

Tests of potential functional barriers for laminated multilayer food packages. Part I: Low molecular weight permeants

The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.     

Occurrence of bisphenol-F-diglycidyl ether (BFDGE) in fish canned in oil

The levels of bisphenol-F-diglycidyl ether (BFDGE) were quantified as part of a European survey on the migration of residues of epoxy resins into oil from canned fish. The contents of BFDGE in cans, lids and fish collected from all 15 Member States of the European Union and Switzerland were analysed in 382 samples. Cans and lids were separately extracted with acetonitrile. The extraction from fish was carried out with hexane followed by re-extraction with acetonitrile. The analysis was performed by reverse phase HPL C with fluorescence detection. BFDGE could be detected in 12% of the fish, 24% of the cans and 18% of the lids. Only 3% of the fish contained BFDGE in concentrations considerably above 1mg/kg. In addition to the presented data, a comparison was made with the levels of BADGE (bisphenol-A-diglycidyl ether)analysed in the same products in the context of a previous study.     

Contribution of European research to risk analysis

The European Commission's, Quality of Life Research Programme, Key Action 1—Health, Food & Nutrition is mission-oriented and aims, amongst other things, at providing a healthy, safe and high-quality food supply leading to reinforced consumer confidence in the safety of European food. Its objectives also include the enhancing of the competitiveness of the European food supply. Key Action 1 is currently supporting a number of different types of European collaborative projects in the area of risk analysis. The objectives of these projects range from the development and validation of prevention strategies including the reduction of consumers risks; development and validation of new modelling approaches; harmonization of risk assessment principles, methodologies, and terminology; standardization of methods and systems used for the safety evaluation of transgenic food; providing of tools for the evaluation of human viral contamination of shellfish and quality control; new methodologies for assessing the potential of unintended effects of genetically modified (genetically modified) foods; development of a risk assessment model for Cryptosporidium parvum related to the food and water industries; to the development of a communication platform for genetically modified organism, producers, retailers, regulatory authorities and consumer groups to improve safety assessment procedures, risk management strategies and risk communication; development and validation of new methods for safety testing of transgenic food; evaluation of the safety and efficacy of iron supplementation in pregnant women; evaluation of the potential cancer-preventing activity of pro- and pre-biotic ('synbiotic') combinations in human volunteers. An overview of these projects is presented here.     

Influence des ions sur le pouvoir hydratant de l'ure e: e tude sur peau de porc ex vivo

This study deals with the influence of ions (NaCl and MgSO4) in a W/O emulsion containing 10% urea. Moisturization kinetics are assessed by corneometry on pig skin ex vivo. The formula's influence on urea penetration is measured by infrared spectrometry with an ATR device and the stripping method. Corneometry and spectroscopy were chosen to record simultaneously the hydratation levels and urea localization into superficial cell layers. Urea crystallization after evaporation of emulsions and aqueous solutions is described. Results show that urea does not hydrate nor penetrate when applied to the skin through an aqueous gel. In a W/O emulsion, sodium chloride increases the ability of urea to moisturize without improving penetration. In vitro urea crystallization is disturbed by sodium chloride or magnesium sulphate for solutions and emulsions. This stabilization by ions is correlated with good moisturization values. The stabilization of urea in the solute state provided by ions increases its water epidermal binding capacity without enhancing penetration.