FSH、二氢吡啶对关中奶山羊精液品质的影响     

张永涛  王鹏飞  李德娴  邹家浩  王广  袁宇欣  余梦琦  陈璐  李广 《中国奶牛》2022,(8):14-18

为了研究FSH和二氢吡啶以及二者联合使用对关中奶山羊精液品质、精子形态变化的影响,选择年龄、膘情、体重相近的成年关中奶山羊公羊36只,随机分为4组,每组3个重复,每个重复3只羊。对照组公羊饲喂基础日粮,试验1组在基础日粮中添加二氢吡啶（剂量为每日每头50mg）,试验2组采用减量注射FSH（第1天40U/只,第2天20U/只,第3天10U/只）,试验3组同时使用二氢吡啶和FSH,对关中奶山羊射精量、密度、精子活力及精子的形态变化进行测定。结果表明,关中奶山羊公羊使用FSH与二氢吡啶对提高精子活力和射精量效果极显著（P<0.01）,试验1组、试验2组及试验3组精子密度显著高于对照组（P<0.05）,二者联用极显著提高了鲜精与冻精活力,降低精子畸形率;单纯使用FSH的试验2组与对照组间在第6周后精子活力差异不显著（P>0.05）。  相似文献   

蒺藜苜蓿WRKY转录因子密码子使用偏好性分析   总被引：2，自引：0，他引：2  

宋辉  王鹏飞  马登超  夏晗  赵传志  张烨  赵术珍 《农业生物技术学报》2015,23(2)

密码子使用偏好性普遍存在于各种生物中,但突变和自然选择压力对每种生物密码子使用偏好性不同.WRKY基因家族是一类只存在于植物的转录因子,主要参与植物体内转录调控和信号转导过程.本研究以蒺藜苜蓿(Medicago truncatula)WRKY转录因子(MtWRKY)为研究对象,揭示Mt WRKY基因密码子使用偏好性形成的主要因素,并筛选最优密码子.研究结果表明,代表MtWRKY基因的点均分布在有效密码子数(effective number of codons,ENC)标准曲线以下,表明密码子受自然选择压力或突变选择压力或其他因素影响;密码子第1、2位平均GC含量(GC12)与密码子第3位GC含量(GC3)相关性分析发现,GC12与GC3呈显著正相关(r=0.34,P＜0.01),表明突变压力导致密码子3个位点具有相似的GC含量;GC3s值分布在0.2～0.5之间,表明密码子使用偏好性主要受突变压力影响.奇偶偏好分析表明,MtWRKY基因第3位密码子CT含量＞AG含量.G和C(或者A和T)不成比例分布在密码子第3位上,表明密码子使用偏好性受到自然选择压力影响,但很可能突变压力仍起主要作用.最优密码子使用频率(frequency of optimal codons,Fop)与GC含量以及序列长度相关性分析发现,Fop与外显予GC含量呈显著正相关(r=0.57,P＜0.01),而与内含子GC含量呈较弱正相关(r=0.09,P＞0.05);Fop与外显子序列的长度呈正相关(r=0.28,P＜0.05),而与内含子长度呈负相关(r=-0.01,P＞0.05).表明MtWRKY基因外显子和内含子序列的形成受不同选择压力影响;外显子密码子使用偏好性受突变压力影响,而内含子可能是由于自然选择压力作用于突变选择形成的.确定了4个以G或C结尾的最优密码子.研究结果为WRKY转基因研究过程中密码子优化提供了理论支持.  相似文献   

Growth kinetics of amyloid-like fibrils derived from individual subunits of soy β-conglycinin     

Wang JM  Yang XQ  Yin SW  Yuan DB  Xia N  Qi JR 《Journal of agricultural and food chemistry》2011,59(20):11270-11277

The amyloid-like fibrillation of soy β-conglycinin subunits (α, α', and β) upon heating (0-20 h) at 85 °C and pH 2.0 was characterized using dynamic light scattering, circular dichroism (CD), binding to amyloid dyes (Thioflavin T and Congo red), and atomic force microscopy. The fibrillation of all three subunits was accompanied by progressive polypeptide hydrolysis. The hydrolysis behaviors, fibrillation kinetics, and morphologies of amyloid-like fibrils considerably varied among α, α', and β subunits. Faster hydrolysis rates and special fragments were observed for the α and α' subunits compared to the β subunit. However, the order of the fibrillation rate and capacity to form β-sheets was α' > β > α, as evidenced by CD and Thioflavin T data. Moreover, sequential growth of twisted screw-structure fibrils, leading to macroscopic fibrils with distinct morphological characteristics, was observed for β-conglycinin and individual subunits. The different fibrillation kinetics and morphologies of α, α', and β subunits appear to be associated with the differences in the amino acid composition and typical sequence of peptides. Besides, the disruption of ordered structure of fibrils occurred upon further heating (6-20 h) due to extensive hydrolysis. These results would suggest that all subunits are involved in the fibrillation of β-conglycinin, following multiple steps including polypeptide hydrolysis, assembly to amyloid structure, and growth into macroscopic fibrils with a fibril shaving process.  相似文献   

Comparison of the chemical constituents of aged pu-erh tea, ripened pu-erh tea, and other teas using HPLC-DAD-ESI-MSn     

Zhang L  Li N  Ma ZZ  Tu PF 《Journal of agricultural and food chemistry》2011,59(16):8754-8760

Pu-erh tea is a popular beverage in southwestern China and South Asian countries. To explain the differences of aged pu-erh tea and ripened pu-erh tea, the chemical constituents of these teas were identified by HPLC-DAD-ESI-MS(n). In addition, HPLC was used to determine the contents of the major polyphenols, gallic acid, caffeine, and theobromine, in various types of teas. These results showed that the majority of chemical constituents in ripened pu-erh tea and aged pu-erh tea were similar, but the contents of catechins and gallic acid presented significant differences between these two teas. After fermentation by microorganism, the levels of catechins in ripened pu-erh tea were decreased, but the contents of gallic acid and caffeine were conversely elevated compared with aged pu-erh tea.  相似文献   

Efficient approach for simultaneous estimation of multiple health-promoting effects of foods     

Nagahama K  Eto N  Yamamori K  Nishiyama K  Sakakibara Y  Iwata T  Uchida A  Yoshihara I  Suiko M 《Journal of agricultural and food chemistry》2011,59(16):8575-8588

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Use of Tetragenococcus halophilus as a starter culture for flavor improvement in fish sauce fermentation     

Udomsil N  Rodtong S  Choi YJ  Hua Y  Yongsawatdigul J 《Journal of agricultural and food chemistry》2011,59(15):8401-8408

The potential of Tetragenococcus halophilus as a starter culture for flavor improvement in fish sauce fermentation was elucidated. Four strains of T. halophilus isolated from fish sauce mashes were inoculated to anchovy mixed with 25% NaCl with an approximate cell count of 10(6) CFU/mL. The α-amino content of 6-month-old fish sauce samples inoculated with T. halophilus was 780-784 mM. The addition of T. halophilus MRC10-1-3 and T. halophilus MCD10-5-10 resulted in a reduction of histamine (P < 0.05). Fish sauce inoculated with T. halophilus showed high contents of total amino acids with predominantly high glutamic acid. Major volatile compounds in fish sauce were 2-methylpropanal, 2-methylbutanal, 3-methylbutanal, and benzaldehyde. T. halophilus-inoculated fish sauce samples demonstrated the ability to reduce dimethyl disulfide, a compound contributing to a fecal note. The use of T. halophilus for fish sauce fermentation improves amino acid profiles and volatile compounds as well as reduces biogenic amine content of a fish sauce product.  相似文献   

Food consumption patterns in an adult urban population in Beirut, Lebanon     

Nasreddine L  Hwalla N  Sibai A  Hamzé M  Parent-Massin D 《Public health nutrition》2006,9(2):194-203

OBJECTIVES: To investigate, measure and assess the food consumption pattern of the adult population living in Beirut, Lebanon, and to identify inadequate or excessive intake of food groups particularly linked to non-communicable diseases. DESIGN: A cross-sectional food consumption survey was conducted in 2001. Dietary habits were assessed by means of a quantitative food-frequency questionnaire. SETTING: Dietary survey of the urban population (Beirut). SUBJECTS: Random sample of 444 adult subjects (aged 25-54 years) in Beirut. RESULTS: The mean consumption of food by the study population was estimated to be 3,030 g day(-1), providing an energy intake of 2,523.57 kcal day(-1). Fat contributed 38.9% to the average daily energy intake, protein 13.4% and carbohydrates 47.2%. Mean consumption of fruits and vegetables was approximately 367 g day(-1) and 45.3% of subjects consumed less than the recommended 400 g daily. Cereals contributed 324.5 g day(-1), providing 35.0% of daily energy intake, with bread being the most highly consumed (146.2 g day(-1)) in this food group. The mean intake of meat and poultry products was 91.7 g day(-1) and provided 8.8% of daily energy intake, with consumption of butchery products especially beef being the highest (47.6 g day(-1)) followed by poultry (36.1 g day(-1)). A low consumption of fish was noted (19.7 g day(-1)), with 73.6% of subjects consuming less than the recommended 2 servings of fish per week. Dairy products contributed 243.1 g day(-1) or 10.9% of daily energy intake, and milk was the least consumed dairy product (56.8% of consumers). The intake of added fats and oils, excluding those in cooked recipes, was 20.4 g day(-1); olive oil was not used in cooking but was added solely at the table and its mean intake was 5 g day(-1). The consumption of butter was low (0.86 g day(-1)) and vegetable oil was the type of fat mostly used in cooking. The average intake of alcoholic beverages was low (33.6 g day(-1)), accounting for 0.7% of total energy intake. Women had significantly higher intakes of milk, dairy products, vegetables and coffee than men (P < 0.05). The percentage of women who reported the use of low-fat items was significantly higher than that of men. Younger people (25-34 years) ate significantly more meat, sugar, alcoholic beverages and soft drinks, and consumed significantly less cooked vegetables and legumes, than older ones (P < 0.05). CONCLUSIONS: The rather high contribution of fat to daily energy intake, the low intake of fish and the relatively high percentage of people consuming less than the recommended amount of fruits and vegetables observed in this study suggest that the adult Lebanese population is at increased risk of cardiovascular diseases, obesity and other non-communicable diseases, which provides the basis for recommending increased intakes of fish, particularly fatty fish, and fruits and vegetables.  相似文献   

Changes in organosulfur compounds in garlic cloves during storage     

Ichikawa M  Ide N  Ono K 《Journal of agricultural and food chemistry》2006,54(13):4849-4854

We determined the changes in the contents of three gamma-glutamyl peptides and four sulfoxides in garlic cloves during storage at -3, 4, and 23 degrees C for 150 days using a validated high-performance liquid chromatography method that we reported recently. When garlic was stored at 4 degrees C for 150 days, marked conversion of the gamma-glutamyl peptides, gamma-L-glutamyl-S-allyl-L-cysteine and gamma-L-glutamyl-S-(trans-1-propenyl)-L-cysteine (GSPC), to sulfoxides, alliin and isoalliin, was observed. Interestingly, however, when garlic was stored at 23 degrees C, a decrease in GSPC and a marked increase in cycloalliin, rather than isoalliin, occurred. To elucidate in detail the mechanism involved, the conversion of isoalliin to cycloalliin in both buffer solutions (pH 4.6, 5.5, and 6.5) and garlic cloves at 25 and 35 degrees C was examined. Decreases in the concentration of isoalliin in both the solutions and the garlic cloves during storage followed first-order kinetics and coincided with the conversion of cycloalliin. Our data indicated that isoalliin produced enzymatically from GSPC is chemically converted to cycloalliin and that the cycloalliin content of garlic cloves increases during storage at higher temperature. These data may be useful for controlling the quality and biological activities of garlic and its preparations.  相似文献   

Dietary apigenin suppresses IgE and inflammatory cytokines production in C57BL/6N mice     

Yano S  Umeda D  Maeda N  Fujimura Y  Yamada K  Tachibana H 《Journal of agricultural and food chemistry》2006,54(14):5203-5207

Flavonoids ubiquitously exist in plants, vegetables, fruits, and teas. We evaluated the effect of dietary apigenin, one of the well-known flavonoids, on the immune system in C57BL/6N mice. Mice were fed experimental diets containing apigenin for 2 weeks. After the experimental period, there was no significant difference in body and organ weights between the control and the apigenin group. The total immunoglobulin (Ig) E levels in mice fed apigenin were significantly suppressed, whereas levels of IgG, IgM, and IgA were not affected. We also examined the effect of the apigenin diet on cytokine expression in mice sera using a cytokine array. The production of regulated upon activation normal T cell expressed and secreted (RANTES) and soluble tumor necrosis factor receptor I (sTNFRI) in mice sera was down-regulated by the apigenin diet. These results suggest that a diet containing apigenin can reduce serum IgE and inflammatory cytokines such as RANTES and sTNFRI in mice.  相似文献   

Hydrolysis of whey protein isolate with Bacillus licheniformis protease: fractionation and identification of aggregating peptides     

Creusot N  Gruppen H 《Journal of agricultural and food chemistry》2007,55(22):9241-9250

The objective of this work was to identify the dominant aggregating peptides from a whey protein hydrolysate (degree of hydrolysis of 6.8%) obtained with Bacillus licheniformis protease. The aggregating peptides were fractionated with preparative reversed-phase chromatography and identified with liquid chromatography-mass spectrometry. The results showed that the dominant aggregating peptide, at pH 7.0, was beta-lg AB [f1-45]. In addition, the peptides beta-lg AB [f90-108]-S-S-alpha-la [f50-113], alpha-la [f12-49]-S-S-alpha-la [f50-113], beta-lg AB [f90-108]-S-S-beta-lg AB [f90-108], beta-lg A [f90-157], and beta-lg AB [f135-157/158] were also identified as main aggregating peptides. The results further showed that aggregation, via hydrophobic interactions, prevented further digestion (at pH 8.0), thereby explaining the large size of the aggregating peptides. It is hypothesized that B. licheniformis protease breaks down hydrophilic segments in the substrate and, therefore, preserves hydrophobic segments that aggregate once exposed to the solvent.  相似文献