微波对青霉素酰化酶催化反应性能的影响

运用动力学方法研究了微波对青霉素酰化酶(pK1和pK2分别为5.69-6.06和11.56)催化反应性能的影响。结果显示:使用微波解冻档对青霉素酰化酶进行一定时间的预处理后,能够加速酶的水解反应。酶液的最适处理时间为15 s,微波处理后,酶的最适温度为从原来的37℃上升到40℃,操作稳定性基本不变。对最适微波条件处理后的青霉素酰化酶pH值依赖性催化反应进行研究,从logVm和log(Vm/Km)与pH值关系曲线计算得到该酶的pK1和pK2分别为5.66-6.55和11.05。     

羊胎免疫调节因子制造工艺研究

目的:优选出羊胎免疫调节因子提取的最佳工艺。方法:采用正交实验设计L8(27),以淋巴细胞转化实验为考察指标进行实验,对提取过程中的6个指标进行了优化,确定了最佳提取工艺。结果:羊胎免疫调节因子最佳提取工艺为A1B2C2D1E2F2,即2月龄内羊胎粉碎10 m in,加1:4双蒸水常温下8000 r.m in-1离心后10K超滤膜超滤即得。     

超声波辅助冻结在水产品及肉类产品中的应用研究进展及解冻机制

超声波技术作为一种新型技术,在食品工业中发展迅速,并被广泛研究和应用。冻结及解冻技术是目前水产品及肉类产品长期贮藏的常用手段,基于超声波的物理及化学效应,超声波辅助冻结及解冻技术正成为超声波在食品领域中的应用研究热点。本文中,笔者阐述超声波辅助冻结及解冻的机制,并探讨超声波冻结及解冻技术在水产及肉类产品中的应用及其对产品品质的影响,以期为超声波冻结及解冻技术在水产品及肉类产品中的应用提供理论指导。     

牛卵母细胞玻璃化冷冻保存影响因素的研究

采用毛细玻璃管法对牛卵母细胞进行玻璃化冷冻保存,解冻后再进行体外受精（IVF）和早期胚胎的体外培养（IVC）。在此技术的基础上,分别对冷冻前平衡时间、解冻处理、卵丘细胞层数以及卵母细胞所处的减数分裂阶段等影响卵母细胞冷冻保存的因素进行研究,以期筛选出适合牛卵母细胞冷冻保存的方法。结果发现,处于MⅡ期卵母细胞在10％二甲基亚砜（DMSO）＋10％乙二醇（EG）液（VSl）中平衡1～3min,然后进行玻璃化冷冻保存。解冻时将卵母细胞先移入VS1液中处理15s,然后移入蔗糖稀释液中。另外发现,冷冻保存时部分卵丘细胞对卵母细胞有保护作用。而减数分裂阶段不影响解冻后卵母细胞形态正常率,但对胚胎发育率有严重影响。     

HE染色细胞核灰染的处理方法比较研究

目的探讨HE染色细胞核灰染的处理方法,提高HE染色质量。方法收集10例HE染色发灰的胃粘膜、肠息肉和子宫内膜等不同类型的组织,重新切片,通过调整苏木素染色条件以及染色前对组织进行修复处理,设对照组,比较各种处理方法的染色效果。结果通过延长时间、水浴加热和微波加热等调整苏木素染色条件的方法以及水煮修复处理法能够不同程度地促进核染色,但灰染现象未能彻底解决。PBS、EDTA、柠檬酸分别采用高压和微波修复处理均能较好地改善HE染色细胞核灰染现象,以PBS微波处理法效果最佳。结论 PBS微波处理法是HE染色细胞核灰染现象的一种有效处理方法。     

石榴籽油的微波提取和体外抗氧化作用研究

比较常规回流提取与微波提取法对石榴籽油的提取率,并采用正交实验法优选微波提取最佳工艺条件。结果表明,出油率有显著性差异(P<0.01),微波提取出油率高,其提取最佳工艺条件为:物液比为1:5(g:mL),微波处理时间为50s×5(即每次处理50s,间歇处理5次),微波功率为480w。用Schaal烘箱法(60±1℃)比较了石榴籽油和维生素E抗猪油和色拉油氧化的作用,石榴籽油的体外抗氧化作用优于维生素E,具有很好的应用前景。     

赤霉素对黄瓜保鲜效果的研究

使用不同浓度赤霉素溶液对黄瓜进行涂膜处理,常温下装袋贮藏,定期测定黄瓜各项指标,研究赤霉素对黄瓜的保鲜效果。结果表明：赤霉素溶液涂膜处理能有效地延缓黄瓜失重率和腐烂率上升,保持黄瓜硬度,减少可溶性固形物、维生素C的损失,能够较好地保持黄瓜的品质。浓度为80mg/L的赤霉素溶液涂膜处理黄瓜保鲜效果较好。     

枇杷叶总三萜酸的微波辅助超声提取工艺

以枇杷叶为研究对象,采用微波辅助超声提取其中的三萜酸,并采用香草醛-高氯酸比色法进行分析,建立标准曲线。考察提取方式、浸泡时间、乙醇浓度、提取时间、液固比和超声功率等因素,得到微波辅助超声提取的优化工艺条件:提取方式为先微波后超声,无浸泡,乙醇体积分数为75%,超声功率为144 W,液固比为25 m L/g,微波时间为180 s,超声时间为75 min,由此得到的枇杷叶总三萜酸得率为9.994%,显著优于传统的中药提取方法。     

树舌胞内粗多糖的提取及其抗炎活性研究

采用正交试验设计,对微波辅助法提取树舌胞内多糖的工艺进行了优化;采用二甲苯致小鼠耳肿胀模型、角叉菜胶致小鼠足肿胀模型对多糖抗炎活性进行了研究。根据极差分析确定了微波辅助法的最优工艺为微波处理10 min、液料比40∶1、提取2次。按此工艺多糖提取率为24.92%,多糖得率和含量分别为188.3 mg/g和78.47%。抗炎活性试验结果表明:树舌胞内多糖高、中、低剂量组对二甲苯致小鼠耳肿胀有明显的抑制作用,抑制率分别为52.16%、37.80%、27.97%,与空白对照组均有极显著性差异(P0.01);树舌胞内多糖高、中、低剂量可显著抑制角叉菜胶致小鼠足肿胀,具有良好的抗炎作用。     

微波辅助CDA酶法制备烹饪后龙虾壳聚糖及初步表征

本文主要研究开发烹饪后小龙虾壳聚糖的环保酶法制备方法。本研究采用超声辅助EDTA法提取烹饪后小龙虾壳甲壳素,所得甲壳素经乙醇浸泡和微波预处理后,采用CDA酶法制备壳聚糖;通过单因素试验选择最佳的微波功率、微波时间、加酶量、酶解温度、酶解时间,再利用正交试验优化酶法制备小龙虾壳聚糖的最佳工艺。结果表明:酶法制备壳聚糖的最佳条件为:80%乙醇浸泡甲壳素2 h,微波功率550 W,微波时间6 min,加酶量10%,酶解时间3 h,酶解温度45℃,在此条件下制备的壳聚糖脱乙酰度高达93.12%,黏度为96.8 m Pa·s,相对得率87.74%。该制备方法与传统碱法相比,具有无环境污染,产品性质稳定,高D.D的优势,为环境清洁型的小龙虾壳聚糖工业化生产打下基础,也顺应了未来经济发展趋势。     

Boar sperm thawing practices: the number of straws does matter

The number of straws thawed has been largely neglected in reports of boar sperm cryopreservation. Whereas previous studies confirm the effect of sperm concentration on function and survival of thawed boar spermatozoa, it is still unknown whether, for a same concentration, total number of sperm in the thawing solution affects its mechanics. The present trial sought to define good boar sperm thawing practices by checking if a minimal number of straws as well as the percentage of air volume in the thawing tube should be stated or not to decrease variability from one trial to another. In a first assay, three tubes with different numbers of thawed straws were compared in terms of motility and membrane integrity: control (C, four straws), T1.1 (two straws), and T1.2 (one straw). In a second parallel assay, the sperm motility was evaluated when one straw was thawed in a tube containing 86.67% of air volume (T2.1), and when the tube contained < 1% air volume (T2.2). In all treatments the final concentration of sperm in Beltsville thawing solution (BTS) was 1:3 (v:v) and quality parameters were assessed 4 h after thawing. Results showed the number of straws does affect motility parameters but not the membrane integrity, whereas less air volume in the tube nonsignificantly minimizes data deviation among replicates. In conclusion, it is recommended the use of four straws at 1:3 (v:v) to maintain motility records in boar sperm thawing practices as well as to be provided with vials that fit the sperm volume.     

The effect of straw size, freezing rate and thawing rate upon post-thaw quality of dog semen

Optimal freeze-thaw processes for dog semen will yield a maximal number of insemination doses from an ejaculate. The objectives of this study were to compare the effects of two straw sizes (0.25- and 0.5-mL French), two freezing rates (straws suspended 3.5 and 8 cm above liquid nitrogen) and two thawing rates (in water at 37 and 70 degrees C) upon post-thaw quality of dog semen, and to determine the best treatment combination. Quality was expressed in terms of the percentage progressively motile sperm 5 and 60 min after thawing and the percentage of abnormal acrosomes 5 min after thawing. One ejaculate from each of eight dogs was frozen. Two straws from each ejaculate were exposed to each of the eight treatment combinations. Data were analyzed by means of a repeated measures factorial analysis of variance and means compared using Bonferroni's test. Dog affected each response variable (P < 0.01). Neither straw size, nor freezing rate, nor thawing rate affected motility 5 min after thawing (P > 0.05). Half-milliliter straws resulted in 5.7% more progressively motile sperm 60 min after thawing and 6.5% fewer abnormal acrosomes than 0.25-mL straws (P < 0.05, n = 64). The percentage progressively motile sperm 60 min after thawing tended to be higher for semen thawed at 70 degrees C compared to 37 degrees C (P < 0.06, n = 64). Semen thawed in water at 70 degrees C had 6.6% fewer abnormal acrosomes than semen thawed in water at 37 degrees C (P < 0.05, n = 64). Freezing rate interacted with thawing rate (P < 0.05) in their effects upon acrosomal morphology and freezing 8 cm above liquid nitrogen and thawing in water at 70 degrees C was best. Dog semen should be frozen in 0.5-mL straws, 8 cm above liquid nitrogen and thawed in water at 70 degrees C.     

Impact of time between repeated sperm freezing cycles on sperm quality

Refreezing of sperm samples would provide the possibility of performing more cycles of fertility treatments. Although the effect of repeated cycles of freezing on sperm quality was studied, the effect of the length of the time interval between each freeze-thaw cycle has not been reported. Hence, we assessed the effect of incubation time on the sperm quality of thawed sperm after repeated freezing.One-hundred samples of potential sperm donations with normal sperm quality were evaluated. The fresh semen samples were analyzed and cryopreserved in liquid nitrogen until use. After thawing, the samples were divided randomly to two groups and reanalyzed for motility, vitality, and DNA fragmentation. They were incubated at room temperature and reanalyzed after either 90 min (group A) or 180 min (group B) of incubation, and once again after a repeated cycle of freezing and thawing.Our results showed that the sperm parameters of fresh samples of both groups were similar. After one freeze-thaw cycle, both groups still had comparable values. At the end of their respective incubation time periods, however, there was a significant difference in the mean values of the assessed parameters between the two groups (p < 0.01). An additional freeze-thaw cycle further exacerbated those differences, with group B undergoing an even more substantial decline (p < 0.001).Our data suggest that thawed human spermatozoa sustain a significant decline in sperm parameters in association with longer incubation time, which is further exacerbated by an additional freeze-thaw cycle.     

Effect of osmolality of skim-milk diluents and thawing rate on cryosurvival of ram spermatozoa

The effect of osmolality of skim-milk diluents (200, 320, 450, 600, and 750 mOsm/kg water) on the survival of ram spermatozoa frozen in straws were investigated after thawing in 39 °C water or in 20 °C air.Spermatozoa motility improved with increasing osmolality of the freezing diluent, irrespective of thawing rate. Diluents of 600 and 750 mOsm resulted in highest motility immediately after thawing and after 60 min incubation at 39 °C. A significant decrease in spermatozoa motility was observed when straws were thawed at 20 °C air with the magnitude of decrease inversely related to osmolality of the freezing diluent. Fertility of progestagen synchronized ewes inseminated with semen frozen in the 600 mOsm hypertonic skim-milk diluent was comparable to that obtained with fresh semen.     

Motility and fertility of cryopreserved semen in Persian sturgeon,Acipenser persicus,stored for 30–60 min after thawing

We investigated the effect of storage times of frozen–thawed Persian sturgeon (Acipenser persicus) semen on the duration of sperm motility, percentage of motile sperm, and fertilization and hatching rates of fresh sperm and sperm stored for 0, 30, and 60 min at 4 °C post-thawing. Frozen thawed semen analyzed immediately after thawing had similar quality characteristics as fresh semen. For cryopreserved semen stored for 30 min after thawing the characteristics did not differ to fresh semen and cryopreserved semen. For cryopreserved semen stored for 60 min a significant decline in the parameters was observed. Fertilization and hatching rates were not affected by storage times of maximally 30 min of storage.     

Effects of embryo-freezing and thawing techniques on the survivability of Brucella abortus

A suspension of a pathogenic strain (2308) of Brucella abortus was aliquoted, centrifuged, resuspended in 6 treatment media and quantitated. Ten 1-ml samples of each treatment were subjected to a standard embryo-freezing technique. The treatments were selected to examine the effects of 1) freezing and thawing, 2) cryoprotectants and 3) antibiotics on the survivability of Brucella suspended in embryo-support media. Five samples of each treatment were thawed and quantitated after a 2-wk storage period and five samples were thawed and quantitated after a 6-mo storage period. Means and percent reductions were determined for each treatment. There was no statistical difference between means at 2 wk and 6 mo within any treatment. Freezing and thawing caused a 64% reduction in the number of viable Brucella . The addition of antibiotics caused a 99.9% reduction in viability of the organism. Glycerol protected the organism during freezing and thawing in the absence of antibiotics but did not interfere with the high percent reduction seen when antibiotics were present. Dimethylsulfoxide (DMSO), however, not only protected the organism during freezing and thawing but also appeared to negate the effects of the antibiotics.     

Survival of canine kidneys after treatment with dimethyl-sulfoxide, freezing at --80 degrees C, and thawing by microwave illumination.

Forty canine kidneys were the subject of this pilot study where control groups perfused with Perfudex plus DMSO (1.4 m), modified Collins' solution with DMSO (1.4 m) and modified Sacks' solution with DMSO (1.4 m) showed little toxicity and life-sustaining conservation. In the experimental group, 16 kidneys were frozen for 15 min to ?80 °C, thawed by microwave illumination, and reimplanted. Of the 16 dogs, eight survived 2–14 months on their single kidney. The technique of inducing freezing by using intra-arterial cold helium and thawing with high-power microwave illumination gave an overall success rate of 50% long-term life-sustaining survival.     

Gradual Thawing Improves the Preservation of Cryopreserved Arteries

This study was designed to test a slow, controlled, automated process for the thawing of cryopreserved arteries, whereby specimen warming is synchronized with the warming of its environment. Segments of minipig iliac artery, 4-5 cm in length, were subjected to controlled, automated cryopreservation in a biological freezer at a cooling rate of 1 degrees C/min to -120 degrees C, followed by storage in liquid nitrogen at -196 degrees C for 30 days. Following storage, the arterial segments were subjected to rapid (warming rate of approximately 100 degrees C/min) or gradual (1 degrees C/min) thawing. Thawed specimens were processed for light microscopy and for scanning and transmission electron microscopy, Cell death was determined by the TUNEL method. Metalloproteinase (MMP) expression was estimated by immunohistochemical analysis. Most of the cryopreserved vessels subjected to rapid thawing showed spontaneous fractures, mainly microfractures, whereas these were absent in slowly thawed specimens. In rapidly thawed vessels, the proportion of damaged cells was double that observed in those thawed more gradually. Increased intensity and extent of MMP-2 expression was shown by rapidly thawed specimens. The slow-thawing protocol tested avoids the formation of spontaneous fractures and microfractures and the accumulation of fluid within the arterial wall tissue. This results in improved tissue preservation.     

Effects of pre- and post-thaw thermal insults on viability characteristics of cryopreserved bovine semen

The magnitude of damage to the viability of cryopreserved bovine spermatozoa by pre- and post-thaw thermal insults was compared. Semen collected by artificial vagina from 5 Holstein bulls was diluted in egg yolk-citrate-7% glycerol extender (EYCG) and cryopreserved in 0.5 mL French straws at a sperm concentration of 40 to 60 x 10(6) cells/mL. In Experiment 1, straws were subjected to 22, 5 or -18 degrees C static air temperature for a duration of 1, 2, 3, 4 or 5 min before or after thawing in a 37 degrees C water bath for 1 min. Control straws were thawed in a 37 degrees C water bath for 1 min without further thermal insult. In Experiment 2, straws were thawed for 1 min in a 37 (control), 20 or 5 degrees C water bath, or were loaded into an insemination gun and plunged into a 37 degrees C water bath for 3 min. In both experiments, straws were returned to a 37 degrees C water bath for incubation prior to viability analysis. Viability evaluations, conducted in triplicate, included the percentage of motile spermatozoa at 1 min and at 3 h post thermal insult and the percentage of intact acrosomal membranes at 3 h post thermal insult. In both experiments, acrosomal integrity was more sensitive than motility to thermal insult. In Experiment 1, a significant interaction was observed between timing of thermal insult (pre- or post-thaw), static air temperature and duration of straw exposure. At 22 and 5 degrees C, thermal insults applied before thawing significantly (P<0.05) reduced acrosomal integrity at > or = 2 and > or = 4 min of exposure, respectively. However, post-thaw exposure to 22 and 5 degrees C for up to 5 min had no effect on any of the sperm viability parameters evaluated. In contrast, at -18 degrees C static air temperature, post-thaw exposure for > or = 3 min decreased acrosomal integrity (P<0.05), while 5 min of pre-thaw exposure was required for alteration of acrosomal integrity. In Experiment 2, each alternative thawing method resulted in significantly (P<0.05) lower incubated acrosomal integrity relative to the controls. These findings suggest that bovine spermatozoa cryopreserved in EYCG extender are more sensitive to pre-thaw than post-thaw thermal insults and that acrosomal integrity following 3-h incubation at 37 degrees C is superior to motility evaluations for detection of damage to sperm viability due to thermal insult.     

Pressure shift freezing of pork muscle: effect on color, drip loss, texture, and protein stability

Cylindrical specimens (50 mm diameter and 160 mm length) of fresh pork muscle (boneless rib portions) packed in plastic bags were frozen by pressure shift freezing (PSF) at 100, 150, and 200 MPa, air blast freezing (ABF), and liquid immersion freezing (LIF). Temperature and phase transformations of the muscle tissue were monitored during the freezing process at three locations: center, midway between the center and the surface, and near the surface. Pork muscle quality changes [color, drip loss (both thawing and cooking), texture (shear force), and protein stability (DSC thermal profiles)] were evaluated after thawing the frozen samples at room temperature (20 degrees C). Employing pressures above 150 MPa caused very significant (P < 0.01) color changes in pork muscle during the PSF process. The PSF process reduced thawing drip loss of pork muscle but did not cause obvious changes in total drip loss following thawing and subsequent cooking. PSF at 150 and 200 MPa resulted in considerable denaturation of myofibrillar proteins of pork muscle. The PSF process also caused an increase in the pork muscle toughness as compared with that of unfrozen, ABF, and LIF samples.