基于骨蛋白拉曼光谱特异性的肉骨粉种属鉴别方法

为了快速检测肉骨粉的种属来源,该研究开发了一种简便、可靠、科学、高效的肉骨粉种属鉴别方法。以87个肉骨粉(猪,鸡,牛和羊肉骨粉)为研究对象,利用拉曼光谱技术,结合化学计量学方法,建立了基于骨蛋白拉曼光谱特性的肉骨粉种属鉴别分析方法与模型。研究结果表明:根据偏最小二乘判别分析(PartialLeastSquaresDiscriminant Analysis,PLS-DA)模型,发现鸡和哺乳动物(猪,牛和羊)肉骨粉主要在1 659、2 930、2 852、1 246和1 455 cm-1附近的特征谱带具有差异性;猪和反刍动物(牛和羊)肉骨粉主要是在2 852、1 659和1 246 cm-1附近的特征谱带具有差异性;牛和羊肉骨粉主要是在878、853、2 930、2 852、1 246、1 455和1 659 cm-1附近的特征谱带具有差异性,并且PLS-DA模型鉴别肉骨粉的灵敏度和特异度均大于93.8%。研究结果可以丰富肉骨粉种属鉴别方法体系以及为开发便携式拉曼光谱仪提供参考。     

水分条件对水稻土微生物群落多样性及活性的影响

采用BIOLOG碳素利用法、磷脂脂肪酸（PLFA）法和土壤酶活性测定等方法比较了三种水分条件（淹育、淹育晾干、非淹育）对水稻土微生物群落多样性及活性的影响。结果表明，淹育处理水稻土的脱氢酶、蔗糖酶活性明显高于淹育晾干和非淹育处理，并导致该土壤的基础呼吸升高。BIOLOG碳素利用法表明，非淹育处理的微生物群落平均吸光值（AWCD）显著低于淹育和淹育晾干处理。磷脂脂肪酸（PLFA）实验发现，淹育水稻土的真菌特征脂肪酸（18：2w6，9c）所占比例减少，真菌特征脂肪酸（18：2w6，9c）与细菌特征脂肪酸（15：0i＋15：0a＋16：0i＋16：1w5c＋17：0i＋17：0a＋17：0cy＋17：0＋18：1w7c＋19：0cy）的比值下降；水分条件变化没有改变土壤微生物环丙基脂肪酸19：0cy的相对丰度，但非淹育处理的环丙基脂肪酸17：0cy相对丰度明显高于另外二种处理。BIOLOG碳素利用法的群落水平生理剖面（CLPP）和磷脂脂肪酸（PLFA）测定结果经聚类分析后，发现淹育和淹育晾干处理的土壤微生物多样性在较低的距离尺度可聚成一类，且与非淹育土壤具有明显差异。淹育水稻土与淹育晾干相比，尽管土壤微生物群落结构和功能多样性有一定的相似性，但微生物的种群组成和活性仍发生了较大的变化。     

饲料中沙门氏茵的检测及其在肉骨粉中的生长特性研究

本文对142份血粉、肉骨粉、鱼粉、乳制品和植物性原料样品进行沙门氏菌检测．其中检出率最高的是肉骨粉（50．0％）,其次是血粉（18．9％）和鱼粉（15．8％）。动物性饲料中沙门氏菌的检出率（25．7％）远高于植物性原料（13．8％）。分别将10种沙门氏菌标准菌株在肉骨粉中培养后,以CMCC50115鼠伤寒沙门氏菌的菌数最高（3．8x10^6。cfu／mL）;其次是CMCC50774鸭沙门氏菌（4．7x10^6cfu／mL）。     

超声辅助水热法提取牛骨油工艺参数优化

为提高工业生产中牛骨油的提取率,以黄牛骨为原料,采用超声辅助水热提取法提取牛骨油。通过单因素及响应面试验研究牛骨油提取工艺,并对牛骨油的酸价、过氧化值及脂肪酸组成进行分析。结果表明,牛骨油提取的最佳工艺为超声功率300 W、超声时间50 min、超声温度100℃、热提温度125℃、热提时间90 min、料液比为(质量比)1∶1,此工艺条件下,牛骨油提取率可达98.86%。利用Design expert软件对影响牛骨油提取率的主要因素及其相互作用进行探讨,结果表明热提温度和热提时间对骨油提取率的影响显著大于其他因素(P0.01),料液比对骨油提取率的影响较小。与当前食品企业采用的牛骨油水热提取工艺相比,超声辅助水热提取法骨油提取率提高约12%。优化工艺得到牛骨油的酸价、过氧化值均小于GB10146-2015规定值,且脂肪酸含量不低于传统的水热提取工艺(不饱和脂肪酸(unsaturated fatty acid,UFA)总量和C18∶1n9c除外)。牛骨油中共检测出17种脂肪酸,C18∶1n9c、C16∶0和C18∶0是其主要脂肪酸,分别约达总脂肪酸的44%、23%和19%,饱和脂肪酸(saturated fatty acid,SFA)与UFA比值约为1∶1,UFA略高于SFA。研究结果为牛骨油的工业生产提供了理论参考。     

超高压及加热处理对羊乳脂肪酸组成的影响

为了研究超高压处理及加热处理对羊乳中脂肪酸组成的影响,该文以崂山奶山羊乳为研究对象,通过氯仿-甲醇法和碱催化法分别对乳脂肪进行提取和甲酯化,采用气相色谱-质谱（gas chromatography-Mass Spectrometry,GC-MS）方法分析在100、200、300、400 MPa超高压条件和65℃/30 min、75℃/15 min、90℃/1 min、煮沸加热条件下羊乳中各脂肪酸组成的变化,结果显示：经超高压处理,羊乳中的短链脂肪酸、饱和脂肪酸和不饱和脂肪酸含量的变化均不显著（P>0.05),而经加热处理羊乳中的短链脂肪酸和饱和脂肪酸含量均显著升高（P<0.01）,不饱和脂肪酸的含量显著降低（P<0.001）。经超高压处理羊乳中C6:0、C8:0和C10:0含量的变化均不显著（P>0.05）;C12:0、C14:0含量显著增加（P<0.01）,C16:0变化不显著（P<0.05）,C18:0含量显著降低（P<0.05）;C18:1含量的变化不显著（P>0.05）,C18:2和C18:3含量显著降低（P<0.01,P<0.05）,C20:4含量变化不显著（P>0.05）。而经加热处理羊乳中C10:0含量显著升高（P<0.01）;C12:0、C14:0和C16:0含量也均显著升高（P<0.05）,C18:0含量的变化不显著（P>0.05）;C18:1、C18:2、C18:3含量均显著降低（P<0.001,P<0.05,P<0.001）,而C20:4为检测出来。研究结果表明超高压处理能够更好的保持羊乳中脂肪酸的含量及组成,进而为超高压技术和加热处理在乳品中的应用及羊乳资源的开发提供了理论依据。     

基于空间漫反射光的母兔早期妊娠诊断装置研制

妊娠诊断是肉兔繁殖管理中的重要环节,尤其是早期妊娠诊断,可提前未妊娠母兔的再授精时间,提高种兔利用率,缩短繁殖周期。针对人工摸胎诊断法存在对母兔腹内胚胎产生机械损伤、母兔应激反应大及对工人经验要求高等缺陷,该研究基于妊娠母兔与未妊娠母兔腹内有无孕囊组织所引起的光学特性差异,提出一种基于空间漫反射光的母兔妊娠诊断方法,研制了快速、无侵入式的便携诊断装置。该装置由具有2个红外发光二极管（Light Emitting Diode,LED,LED发光波长分别为850和930 nm）、3个硅基光电二极管和外围电路的传感探头和信号处理主机组成。利用该便携诊断装置采集130只人工授精14 d后的母兔（包括63只妊娠母兔和67只未妊娠母兔）腹部漫反射光强度数据,将采集的数据按照7∶3的比例划分为训练集和测试集,训练集数据分别用于建立偏最小二乘判别分析（Partial Least Squares Discrimination Analysis, PLS-DA）模型和支持向量机（Support Vector Machine, SVM）分类模型,测试集数据用于模型性能测试,并对比两种模型的分类性能。同时,利用PLS-DA对采样数据进行有监督的主成分分析和变量重要性分析,结果表明妊娠母兔与未妊娠母兔的采样数据之间存在差异,可以被较好的分类。对比两种分类模型的分类性能发现SVM对妊娠母兔和未妊娠母兔的分类性能均比PLS-DA好,对测试集数据的灵敏度、特异性和准确率分别为80.95%、83.33%和82.05%。研究结果表明,该研究提出的光学妊娠诊断方法可行,研制的诊断装置可对授精14 d后的母兔进行妊娠诊断,对提高兔产业体系智能化装备水平有积极的促进作用。     

两种激活处理促进小鼠孤雌胚胎原核形成

不同人工处理方法激活哺乳动物卵母细胞的机理相似,但其激活效率存在差异。本研究以昆明（KM）、129/Sv×KM F1和C3H×KM F1雌鼠来源的卵母细胞为对象,利用氯化锶（SrCl2,Sr2＋）联合细胞松弛素B（cytochalasin B,CB）（Sr2＋＋CB）和离子霉素（ionomycin,Ion）联合6-二甲胺基嘌呤（6-dimethylaminopurine,6-DMAP）（Ion＋6-DMAP）两种激活方法处理下对比分析不同品系小鼠卵母细胞的激活效率,并以卵母细胞原核形成率、原核数量和孤雌胚胎体外发育来评价两种激活剂的激活效率。研究结果表明,Ion＋6-DMAP激活卵的1原核比率显著高于2原核（p〈0.05）,Sr2＋＋CB激活卵的2原核比率显著高于1原核（p〈0.05）;KM、129/Sv×KM F1和C3H×KM F1各组孤雌胚胎卵裂率和激活率没有显著差异（P〉0.05）,但129/Sv×KM F1和C3H×KM F1囊胚发育率显著高于KM组（p〈0.05）。3种小鼠品系的卵母细胞用Sr2＋＋CB处理的孤雌胚胎发育率显著高于Ion＋6-DMAP。结果证明,Sr2＋＋CB处理小鼠卵母细胞的激活效率明显优于Ion＋6-DMAP;129/Sv×KM F1和C3H×KM F1的孤雌胚胎体外发育率显著高于KM小鼠,为研究小鼠遗传背景影响孤雌胚胎发育的机理提供参考。     

利用与回归模型相结合的克里格方法对农田土壤有机碳的估值及制图

采用与回归模型相结合的普通克里格方法（OKR）．研究了沈阳市南郊17．6hm^2农田耕层土壤有机碳（SOC）的空间分布特征。以72个上层（0～10cm）SOC数据为辅助变量，分别以36个及24个下层（10～20cm）SOC数据为目标变量，分别进行普通克里格（OK）、协同克里格（CK）及OKR插值分析。结果表明．OKR估值的精度显著高于缺省样本条件下的OK及CK。OKR交互检验的决定系数尺。相对较高，平均误差ME的绝对值及标准化平均误差MSE接近于0、平均标准误差ASE与均方根误差RMSE较小、标准化均方根误差RMSSE接近于1．其交互检验的参数与利用全部72个样点进行的OK估值最接近。基于OKR估值的SOC空间分布图与基于全部72个样点进行的OK估值的结果具有高度的相似性。说明在目标变量数据有限的条件下，借助辅助变量，采用OKR是进行SOC分布调查的一套有效的地统计学分析方法。     

基于SERS技术的基底增强效应对比及食源性芽孢快速检测

为了实现食源性芽孢的快速识别,该研究利用表面增强拉曼光谱技术,以产气荚膜梭菌芽孢（C.perfringens spores）、艰难梭菌芽孢（C.difficile spores）和生孢梭菌芽孢（C. sporogenes spores）为研究对象,将3种不同纳米溶胶材料AuNPs、AgNPs和Au@AgNPs作为表面增强拉曼散射（Surface-enhanced Raman scattering,SERS）基底对食源性芽孢的增强效应进行对比,确定较佳增强效果的纳米材料,进一步开展基于较优纳米溶胶材料为基底的SERS技术对不同种属食源性芽孢的光谱解析及快速识别研究。结果表明,Au@AgNPs对食源性芽孢的SERS增强效果最较好,其增强因子达3.49×104,且光谱特异性和重现性良好。经拉曼光谱解析,Ca2+-DPA的拉曼峰是三种食源性芽孢的共有标志特征峰,拉曼振动峰在1 017、1 440和1 570 cm-1波段显示且峰强度不同。C. perfringens芽孢在740、787、821、1 203、1 308和1 627 cm-1有独特的拉曼峰,C. sporogenes芽孢在852 cm-1有独特的拉曼峰,在1 017 cm-1（Ca2+-DPA）、1 081 cm-1（DNA、O-P-O）处峰位强度C. perfringens芽孢>C. sporogenes芽孢>C. difficile芽孢,在1 332 cm-1（核酸中腺嘌呤核酸）、1 440 cm-1（Ca2+-DPA）处峰位强度C. perfringens芽孢>C. difficile芽孢>C. sporogenes 芽孢,3种食源性芽孢的SERS图谱出峰位置和峰强度差异明显。结合主成分分析（Principal Component Analysis,PCA）和线性判别分析（Linear Discriminant Analysis,LDA）构建定性识别模型,经 PCA分析,其前三个主成分的累计贡献率达92.90%,然后利用LDA进行分析,其识别率可达到100%。结果表明,以Au@AgNPs为基底的SERS技术检测方法可以实现对食源性芽孢的快速识别,为食源性芽孢检测和食品安全检测提供了有效手段。     

西马特罗杂交瘤细胞株的建立及其单克隆抗体制备和鉴定

用重氮化法将牛血清白蛋白（BSA）和卵清蛋白（OVA）分别与西马特罗（CIM）偶联作为免疫原或包被原,用BSA-CIM免疫BALB/c小鼠,经过3次免疫后,OVA-CIM包被后用间接ELISA和阻断ELISA选择细胞融合备用鼠,选择高效价、高敏感性和高特异性的小鼠进行抗原超强免疫;取脾细胞应用杂交瘤技术与骨髓瘤细胞建立分泌CIM单克隆抗体（Monoclonal antibody,mAb）的杂交瘤细胞株;用体内诱生腹水法制备CIM mAb,对CIM mAb的效价、敏感性和特异性等免疫学特性进行鉴定。结果显示免疫的6只小鼠血清抗体效价均达到10-3;融合后筛选出3B11-H4、2A11-G11和4F5-F11共3株敏感特异的杂交瘤细胞,其细胞培养上清液效价分别为1∶800、1∶1600和1∶1600,腹水效价分别为1∶2.56×106、1∶1.02×107和1∶2.56×107,3B11-H4株对CIM的IC50为040ng/ml,与瘦肉精、莱克多巴胺等其他β2激动剂交叉反应性小于02%。本试验获得了高效价、敏感、特异的抗CIM mAb,为CIM残留ELISA检测试剂盒和试纸条的建立奠定了坚实的基础。     

Fatty acid profile of table olives and its multivariate characterization using unsupervised (PCA) and supervised (DA) chemometrics

The fatty acid composition of 67 commercial presentations of table olives was determined. The most abundant fatty acids, in decreasing order of presence, were C18:1, C16:0, C18:2 n-6, and C18:0. The ranges, expressed as grams of fatty acids per 100 g of edible portion, for the different nutritional fractions were as follows: saturated fatty acids, 2.07-5.99; monounsaturated fatty acids, 5.67-19.42; polyunsaturated fatty acids, 0.52-3.87; and trans-fatty acids, 0.08-0.44. Principal component analysis of the matrix of the fatty acid composition led to the deduction of new factors. The first accounted for 55.10% of the total variance and was mainly related to C16:10, C18:0, C20:0, C22:0, C24:0, C18:1, C18:1t, and C20:1. The second factor accounted for 10.33% of variance and was related to C16:1 and C18:2 n-6. They did not permit differentiation among elaboration types or cultivars. However, discriminant analysis was successfully applied for this objective. The fatty acids that most contributed to discriminate among elaboration styles were C17:1, C18:1, C16:0, C17:0, and C18:0 (function 1) and C17:0, C17:1, C20:0, C16:0, C18:1, and C24:0 (function 2). In the case of cultivars, they were C20:0, C18:1, C17:1, C18:2 n-6, C18:1t, and C18:2t (function 1); C18:2 n-6, C18:1, C16:0, C20:0, C18:0, and C18:2t (function 2); and C17:0, C18:3 n-3, and C17:1 (function 3). Results from this study have shown differences among the fatty acid composition and fat content of the diverse commercial presentations of table olives, which can be applied in predictive and classification discriminant analysis.     

Cholesterol oxides,cholesterol, total lipid,and fatty acid composition in turkey meat

The contents of cholesterol oxides, cholesterol, and total lipid, and the fatty acid composition were determined in frozen turkey meat. The 7-ketocholesterol content varied from 33 microg/100 g in the breast to 765 microg/100 g in the skin, and the levels of 7 beta-hydroxycholesterol varied from not detected in the leg, breast, and skin to 370 microg/100 g in the skin. The values for total lipid (g/100 g) in the wings, legs, breast, and skin were 0.9 +/- 0.4, 1.1 +/- 0.2, 0.5 +/- 0.1, and 12 +/- 3, respectively. The contents for cholesterol (mg/100 g) were 46 +/- 5, 35 +/- 2, 27 +/- 3, and 81 +/- 6 in the wing, legs, breast, and skin, respectively. The main fatty acids identified in all cuts were C18:2n6, C18:1n9, C16:0, C18:0, and C20:4n6.     

Fatty acid composition of traditional and novel forages

Managing the fatty acid composition of grazing ruminant diets could lead to meat and milk products that have higher conjugated linoleic acid (CLA) concentrations, but forage fatty acid dynamics must be more fully understood for a range of forages before grazing systems can be specified. The fatty acid profiles of 13 different forages, including grasses, legumes, and forbs, grown under greenhouse conditions, were determined. Three separate harvests, at 3-week intervals, were made of each plant material. alpha-Linolenic [C18:3, 7.0-38.4 mg g(-1) of dry matter (DM)], linoleic (C18:2, 2.0-10.3 mg g(-1) of DM), and palmitic (C16:0, 2.6-7.5 mg g(-1) of DM) acids were the most abundant fatty acids in all species at each harvest, together representing approximately 93% of the fatty acids present. Concentrations of fatty acids declined as plants developed, but the fractional contribution of each fatty acid to total fatty acids remained relatively stable over time. Grasses had a uniform composition across species with a mean of 66% of total fatty acids provided by C18:3, 13% by C18:2, and 14% by C16:0. The fractional contribution of C18:3 to total fatty acids was lower and more variable in forbs than in grasses. Intake of fatty acid by grazing ruminants would be affected by the forage species consumed.     

Structural profiling and quantification of sphingomyelin in human breast milk by HPLC-MS/MS

The sphingolipid composition of food as well as of physiological samples has received considerable interest due to their positive biological activities. This study quantified the total amount of sphingomyelin (SM) in 20 human breast milk samples from healthy volunteers and determined the structures of SM by detailed mass spectrometric studies in combination with enzymatic cleavage. The quantification of SM was performed by hydrophilic interaction liquid chromatography coupled to electrospray ionization-tandem mass spectrometry (HILIC-HPLC-ESI-MS/MS) measuring the characteristic fragment ion of the phosphorylcholine group at m/z 184.2 and by using hexanoylsphingomyelin (C6-SM) and heptadecanoylsphingomyelin (C17-SM) as internal standards. The structures of SM species were identified after enzymatic cleavage with alkaline sphingomyelinase (SMase) to the corresponding ceramides. Structure elucidation of the sphingoid base and fatty acid backbone was performed by reversed-phase HPLC-ESI-MS/MS. The method includes the sphingoid bases dihydrosphingosine (d18:0), sphingosine (d18:1(Δ4)), 4,8-sphingadienine (d18:2(Δ4,8)), 4-hydroxysphinganine (phytosphingosine (t18:0)), and 4-hydroxy-8-sphingenine (t18:1(Δ8)) and fatty acids with even-numbered carbon atoms (C12-C26) as well as their (poly)unsaturated and monohydroxylated analogues. The total amount of SM in human breast milk varied from 3.87 to 9.07 mg/100 g fresh weight. Sphingosine (d18:1) was the predominant sphingoid base, with 83.6 ± 3.5% in human breast milk, followed by 4,8-sphingadienine (d18:2) (7.2 ± 1.9%) and 4-hydroxysphinganine (t18:0) (5.7 ± 0.7%). The main SM species contained sphingosine and palmitic acid (14.9 ± 2.2%), stearic acid (12.7 ± 1.5%), docosanoic acid (16.2 ± 3.6%), and tetracosenoic acid (15.0 ± 3.1%). Interestingly, the fatty acid composition of SM species in this study differs from the total fatty acids in human breast milk, and the fatty acids are not consistently distributed among the different sphingoid bases.     

Differentiation of Enterobacter sakazakii from closely related Enterobacter and Citrobacter species using fatty acid profiles

Capillary gas chromatography with flame ionization detection (GC-FID) was used to determine the cellular fatty acid (CFA) profiles of 134 Enterobacter sakazakii strains, and these were compared to the CFA profiles of other closely related Enterobacter and Citrobacter species. For GC-FID analysis, whole cell fatty acid methyl esters (FAMEs) from cells cultured on brain heart infusion (BHI) agar at 37 degrees C for 24 h were obtained by saponification, methylation, and extraction into hexane/methyl tert-butyl ether. A database for E. sakazakii was prepared using fatty acid profiles from the 134 strains. Major fatty acids of E. sakazakii strains evaluated in this study were straight-chain 12:0, 14:0, and 16:0, unsaturated 18:1 omega7c, and 17:0 omegacyclo 7-8. Principal component analysis (PCA) based on CFA profiles for E. sakazakii strains shows separation of E. sakazakii subgroups A and B. The CFA profiles for E. sakazakii and Enterobacter cloacae show that there are several fatty acids, 14:0, 17:0 omegacyclo 7-8, 18:1 omega7c, and summed 16:1 omega6c/16:1 omega7c, that differ significantly between these two species. A PCA model based on CFA profiles for E. sakazakii strains clearly shows separation of E. sakazakii from closely related Enterobacter and Citrobacter species. Analysis of FAMEs from E. sakazakii strains grown on BHI agar by a rapid GC-FID method can provide a sensitive procedure for the identification of this organism, and this analytical method provides a confirmatory procedure for the differentiation of E. sakazakii strains from closely related Enterobacter and Citrobacter species.     

产脂肪酶乳酸菌对新疆传统奶酪脂肪酸及风味的影响

为了改善奶酪品质,奶酪生产过程中通常会添加脂肪酶或者产脂肪酶乳酸菌来提升产品品质。该研究以前期筛选的4株高产脂肪酶乳酸菌为发酵剂,分别随机选取3株乳酸菌复配制作酸凝奶酪。试验组：A组T1-5和T1-3属融合魏斯氏菌（Weissella confusa）、H1-6属瑞士乳杆菌（Lactobacillus helveticus）,B组H1-6、T1-5、B2-5属植物乳杆菌（Lactobacillus plantarum）,C组H1-6、T1-3、B2-5,D组T1-3、T1-5、B2-5,对照组（E组）（添加商业发酵剂）,分析发酵剂对传统奶酪pH值、滴定酸度和脂肪氧化情况的影响,并利用气相色谱法（Gas Chromatography,GC）检测奶酪中脂肪酸变化、利用气相色谱-离子迁移谱（Gas Chromatography-Ion Mobility Chromatography,GC-IMS）分析奶酪中风味物质的变化。结果表明：A,B,C,D组4组奶酪的pH值、过氧化值（Peroxide value,POV值）明显低于E组（对照组）（P < 0.05）,A,B组奶酪滴定酸度比对照E组高（P < 0.05）;A,B,C,D组奶酪中饱和脂肪酸（Saturated Fatty Acids,SFA）含量、单不饱和脂肪酸（Monounsaturated Fatty Acids,MUFA）含量和多不饱和脂肪酸（Polyunsaturated Fatty Acids,PUFA）含量均显著高于E组（P < 0.05）;4个试验组样品中亚油酸（C18∶2n6c）含量明显高于对照组（E组）（P < 0.05）。GC-IMS及主成分分析结果显示,A、B组奶酪挥发性风味物质种类多,且相似度较高,其中2-庚酮、丁醛、乙酸丁酯是主要呈味物质;C、E两组奶酪中风味物质比较相似,风味物质主要以乙酸乙酯、乙酸丙酯、己酸乙酯等酯类为主;D组与其他4组有所差异,主要挥发性风味物质为乙酸丁酯、3-辛酮、庚醛等。结合感官评定,A、B两组奶酪整体风味和口感较好,评分较高。筛选得到的产脂肪酶乳酸菌可以作为发酵剂用于提升新疆传统奶酪品质。     

Phospholipid, sphingolipid, and fatty acid compositions of the milk fat globule membrane are modified by diet

The phospholipid and sphingolipid composition of milk is of considerable interest regarding their nutritional and functional properties. The objective of this article was to determine the lipid composition of the milk fat globule membrane (MFGM) of milk from cows fed a diet rich in polyunsaturated fatty acids. The experiments were performed with 2 groups of 6 cows feeding on (i) maize silage ad libitum (+ grassland hay, mixture of cereals, soyabean meal) or (ii) the maize silage-based diet supplemented with extruded linseed (bringing a lipid proportion of 5% of dry matter). The phospholipid and sphingolipid composition of the MFGM was determined using HPLC/ELSD. The fatty acid (FA) composition of total lipids and phospholipids was determined using GC. As expected, the linseed-supplemented diet decreased the saturated FA and increased the unsaturated FA content in milk fat. MFGM in milk from cows fed the diet rich in polyunsaturated FA resulted in (i) a higher amount of phospholipids (+ 18%), which was related to a smaller size of milk fat globules (ii) an increase of 30% (w/w) of the concentration in sphingomyelin, (iii) a higher content in stearic acid (1.7-fold), unsaturated FA (1.36-fold), and C18:1 trans FA: 7.2 +/- 0.5% (3.7-fold). The MFGM contained a higher concentration of unsaturated FA (C18:1, C18:2, and C18:3) and very long-chain FA (C22:0, C23:0, C24:0, EPA, DHA) compared with total lipids extracted from milk. The technological, sensorial, and nutritional consequences of these changes in the lipid composition of the MFGM induced by dietary manipulation remain to be elucidated.     

光对油菜胚中蛋白质和脂肪酸生物合成的影响

为探究光对油菜胚中蛋白质和脂肪酸生物合成中的影响,本研究于油菜开花后25 d(25 d)起,对油菜角果用锡箔进行遮光处理,分别收集遮光处理后3 d(28 d)和10 d(35 d)角果种子中的胚,以未遮光处理的油菜种子胚为对照。结果表明,与对照相比,经遮光处理的胚中叶绿素和蛋白质含量显著降低;脂肪酸组分发生明显变化,其中棕榈酸(C16:0)、硬脂酸(C18:0)和油酸(C18:1)含量显著增加,而不饱和脂肪酸中的亚油酸(C18:2)和亚麻酸(C18:3)含量却大幅下降。进一步将开花后25 d油菜胚在加入电子传递抑制剂DCC培养基中进行体外培养,发现胚中不饱和脂肪酸的生物合成以及叶绿素含量均受到ATP的调节。综上,油菜胚发育过程中光照可以影响质体中氨基酸和脂肪酸的生物合成,从而调控油菜营养物的积累。本研究揭示了质体光合作用在油菜种子油脂积累过程中的作用,为今后培育高含油量、高品质油菜品种提供了理论依据。     

Free polyunsaturated fatty acids cause taste deterioration of salmon during frozen storage

Increased intensity of train oil taste, bitterness, and metal taste are the most pronounced sensory changes during frozen storage of salmon (Refsgaard, H. H. F.; Brockhoff, P. B.; Jensen, B. Sensory and Chemical Changes in Farmed Atlantic Salmon (Salmo salar) during Frozen Storage. J. Agric. Food Chem. 1998a, 46, 3473-3479). Addition of each of the unsaturated fatty acids: palmitoleic acid (16:1, n - 7), linoleic acid (C18:2, n - 6), eicosapentaenoic acid (EPA; C20:5, n - 3) and docosahexaenoic acid (DHA; C22:6, n - 3) to fresh minced salmon changed the sensory perception and increased the intensity of train oil taste, bitterness, and metal taste. The added level of each fatty acid ( approximately 1 mg/g salmon meat) was equivalent to the concentration of the fatty acids determined in salmon stored as fillet at -10 degrees C for 6 months. The effect of addition of the fatty acids on the intensity of train oil taste, bitterness and metal taste was in the order: DHA > palmitoleic acid > linoleic acid > EPA. Formation of free fatty acids was inhibited by cooking the salmon meat before storage. Furthermore, no changes in phospholipid level were observed during frozen storage. The results suggest that enzymatic hydrolysis of neutral lipids plays a major role in the sensory deterioration of salmon during frozen storage.