低钠盐饮食对血压调控相关基因局部网络影响的初步研究

目的:调查食用低钠盐饮食对血压调控相关基因的表达的影响.方法:确定正常组和疾病组两组测试人群各3人,食用低钠盐两个月.抽提测试人群食用低钠盐前后外周血中的总RNA,经反转录应用22 K Human Genome Array芯片分析基因表达差异.结果:在利用基因芯片监测的150个高血压候选基因中,正常组和疾病组人群的部分基因表达都有差异(比值大于2为表达升高,小于0.5为表达降低).在疾病组测试人群中ADA、NPRB基因3人共同表达降低,正常组和疾病组SLC8A1基因都表达升高.结论:根据本实验观测,通过减少钠盐的摄入, 离子通道和转运通路等方面对应的局部基因网络状态发生改变,为低钠盐成为降压非药物治疗的有力补充在基因表达层面上提供了证据.     

摄食低钠盐对三高病人局部基因网络模式的共同影响

应用局部基因网络模式(Local gene network pattern)研究摄食低钠盐在高血压、高脂血及高血糖三种疾病人群血液基因表达谱引起的若干共同差异.测试人群包含19个样本(8正常,11三高疾病),经过检测食用低钠盐前后的基因表达芯片,在监测的150个高血压候选基因中,有17个有明显表达,其中的14个发现可以通过明确的信号通路相互连通成包含约60个基因的局部基因网络.该局部基因网络相对于正常组在三高疾病组中的共同变化表现在4个基因上.结果表明,局部基因网络可在分子水平上研究营养因子对不同人群的营养效应.上述三高病人响应低钠盐的共同局部基因网络可以从方法学上作为进一步研发功能食品的基础,也为低钠盐作为针对三高人群的非药物保健因子在基因表达上提供了进一步研究所需的素材.     

EXPRESSION OF THE STA2 GLUCOAMYLASE GENE OF SACCHAROMYCES CEREVISIAE IN BREWERS' YEAST

Two fragments of DNA containing the Saccharomyces cerevisiae STA2 glucoamylase gene, with differing lengths of 5î non-coding DNA, were separately subcloned into a yeast centromeric plasmid. Of these two subclones, only the shorter one (containing 127 base-pairs of 5î non-coding DNA) was able to confer glucoamylase production on a standard laboratory strain of S. cerevisiae. The longer subclone (containing 465 bp of 5î non-coding DNA) did, however, confer glucoamylase production on a strain of S. cerevisiae lacking a functional STA10 gene (which encodes a repressor of STA2 gene expression). All-yeast plasmids lacking bacterial DNA were constructed from the two STA2 subclones for the transformation of a lager brewing yeast. Only the shorter STA2 subclone conferred glucoamylase activity on this yeast. The level of enzyme activity was comparable to that produced by the same yeast strain containing STA2 expressed from the PGK1 (that is, PGK1) promoter.     

黑麦草绿汁粉对小鼠抗氧化能力的影响

探讨饲喂黑麦草绿汁粉的小白鼠耐缺氧及抗氧化能力。30只小白鼠随机分成正常对照组和绿汁粉低浓度组和高浓度组，3周后，进行耐缺氧试验，试验结束取组织测定SOD及MDA。黑麦草绿汁粉能显著延长试验动物耐缺氧时间，能显著提高试验动物心肝脑组织SOD酶活性和降低脑组织MDA含量。黑麦草绿汁粉具有耐缺氧和抗氧化作用能力。     

交联度对聚丙烯酸盐增稠剂性能的影响

研究了反悬浮法合成聚丙烯酸盐（ＰＡＡＳ）增稠剂过程中,Ｎ,Ｎ－亚甲基双丙烯酰胺（ＭＢＡＡ）用量对ＰＡＡＳ吸水、增稠和流变性的影响。发现随ＭＢＡＡ用量的增加,ＰＡＡＳ的吸水性呈先上升后下降的趋势,并当用量为单体质量的１‰时,ＰＡＡＳ的最大吸不倍率（Ｑｍ）、吸收０．９％氯化钠溶液分别高达１２００、３５０、１００ｇ／ｇ;ＰＡＡＳ水增稠体系的触变指数随ＭＢＡＡ用量的增加而提高：当用量为１‰、１．５‰时,Ｐ     

浅论化纤新产品“一条龙”开发和应用

在简述国外“新合纤”开发应用特点的同时．对以往化纤企业新产品开发和应用“一条龙”联合体，进行粗略地剖析和评价，进而对在市场经济模式下．如何搞好化纤新产品“一条龙”开发，提出了若干技术对策，包括：宏观导向、集团化企业和经济利益一致性等。     

THE EFFECT OF HEAT ON METAL HUMULATE AND ISOHUMULATE SALTS

The effect of heat (1 hour at 110°C) on a range of solid metal salts of humulone has been examined. Some salts, e.g. those of calcium, magnesium, cobalt (II) and nickel (II) undergo isomerization to the corresponding salt of isohumulone without any significant degradation. Other metal salts undergo partial isomerization without apparent degradation and some form both isohumulone and uncharacterized degradation products. The salts of aluminium, chromium (III), copper (II), lead (II) and mercury (II) show no formation of isohumulone. Under the same conditions the lead (II) salt of isohumulone was unique in converting completely into the lead (II) salt of humulone.     

基于Mesh网络的黏胶纤维生产线自控系统的设计与实现

介绍了一套基于网格控制（Mesh）网络技术的黏胶纤维生产线集散控制系统（DCS）的设计,分别介绍了该系统的硬件结构设计以及各个部分的软件设计。     

EFFECT OF TYPE AND LEVEL OF STARTER CULTURE ON THE RHEOLOGICAL PROPERTIES OF SET YOGURT DURING GELATION PROCESS

The effect of type and level (2, 3, 5%) of starter cultures on the rheological properties of set yogurt during gelation process was studied using a cylindrical rotational viscometer. At the beginning of the gelation process the viscosity was constant after which the viscosity rose rapidly and reached a maximum value and then gradually decreased. The results indicate that the starter type and level have a definite effect on yogurt viscosity during gelation process. The Ostwald-de Waele power-law model was used to characterize the flow behavior of the curd.