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V Faist M Lindenmeier C Geisler H F Erbersdobler T Hofmann 《Journal of agricultural and food chemistry》2002,50(3):602-606
In the present study, water-soluble nonenzymatic browning products (melanoidins) formed in roasted malt were separated, quantified, and investigated for their effects on detoxifying mechanisms in intestinal Caco-2 cells. The melanoidins were prepared from roasted malt by hot water extraction, and the water-soluble compounds were separated into different molecular weight (MW) fractions by gel filtration chromatography. By monitoring the effluent at 300 nm, seven molecular fractions I-VII were consecutively collected, revealing that approximately 2.3% of the water-soluble compounds had mean MWs between 10000 and 30000 Da. Thus, the bulk of water-soluble malt melanoidins consisted of MW > 30000 Da, among which approximately 58% showed mean MWs between 60000 Da and 100000 Da, whereas approximately 32% exhibited mean MWs of 200000 Da. Biotransformation enzyme activities of NADPH-cytochrome c-reductase (CCR) and glutathione-S-transferase (GST) were analyzed in Caco-2 Cells after 48 h of exposure to the different MW fractions. The low MW fraction of 10000 Da was most effective in activating the CCR and the GST activities (+122 and +33% vs control, respectively). The majority of the mid molecular weight compounds tested showed an activating effect on CCR activity and an inhibitory effect on GST activity. These effects were most pronounced for compounds of up to 70000 Da and >200000 Da but less distinct for fractions of an average molecular weight of 100000 Da. 相似文献
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Materials performance in structural applications is often restricted by a transition from ductile response to brittle fracture with decreasing temperature. This transition is currently viewed as being controlled either by dislocation mobility or by the nucleation of dislocations. Fracture experiments on tungsten single crystals reported here provide evidence for the importance of dislocation nucleation for the fracture toughness in the semibrittle regime. However, it is shown that the transition itself, in general, is controlled by dislocation mobility rather than by nucleation. 相似文献
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Effects of Dietary Supplementation of β‐hydroxy‐β‐methylbutyrate on Sow Performance and mRNA Expression of Myogenic Markers in Skeletal Muscle of Neonatal Piglets 
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下载免费PDF全文 HF Wan JT Zhu Y Shen X Xiang HJ Yin ZF Fang LQ Che Y Lin SY Xu B Feng D Wu 《Reproduction in domestic animals》2016,51(1):135-142
The effects of dietary β‐hydroxy‐β‐methylbutyrate (HMB) supplementation during gestation on reproductive performance of sows and the mRNA expression of myogenic markers in skeletal muscle of neonatal pigs were determined. At day 35 of gestation, a total of 20 sows (Landrace × Yorkshire, at third parity) were randomly assigned to two groups, with each group receiving either a basal diet or the same diet supplemented with 4 g/day β‐hydroxy‐β‐methylbutyrate calcium (HMB‐Ca) until parturition. At parturition, the total and live litter size were not markedly different between treatments, however, the sows fed HMB diet had a decreased rate of stillborn piglets compared with the sows fed the control (CON) diets (p < 0.05). In addition, piglets from the sows fed HMB diet tended to have an increased birth weight (p = 0.08), and a reduced rate of low birth weight piglets (p = 0.05) compared with piglets from the CON sows. Nevertheless, lower feed intake during lactation was observed in the sows fed the HMB diet compared with those on the CON diet (p < 0.01). The relative weights of the longissimus dorsi (LD) and semitendinosus (ST) muscle were higher (p < 0.05) in neonatal pigs from the HMB than the CON sows. Furthermore, maternal HMB treatment increased the mRNA levels of the myogenic genes, including muscle regulatory factor‐4 (MRF4, p < 0.05), myogenic differentiation factor (MyoD) and insulin‐like growth factor‐1 (IGF‐1, p < 0.01). In conclusion, dietary HMB supplementation to sows at 4 g/day from day 35 of gestation to term significantly improves pregnancy outcomes and increases the expression of myogenic genes in skeletal muscle of neonatal piglets, but reduces feed intake of sows during lactation. 相似文献
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The objectives of the present study were to investigate the bacteria accompanying hydrosalpinx of the buffalo cow and investigate the correlation between bacterial infection of the uterus and hydrosalpinx. Buffalo cows’ reproductive tracts were collected from Mosul abattoir. A total 385 uterine samples were examined of which 25 were having hydrosalpinx. Swabs for bacteriology, fluid for cytology and biopsies for histopathology were collected from the hydrosalpinx and the uterus from each samples included in this study. Results of this study indicated high prevalence of hydrosalpinx (6.5%) including unilateral (n = 19; 76%) and bilateral (n = 6; 24%) hydrosalpinx. Although 16 samples (64%) of the hydrosalpinx samples had no bacterial growth, the most prevalent bacteria recovered from hydrosalpinx were Corynebacterium hemolyticum and Actinomyces bovis, 42.8% and 28.6%, respectively. The most prevalent bacteria in the uterus were Archanobacterium pyogenes (18.5%), Staphylococcus aureus (14.8%), and Listeria monocytogenes (11.0%). Higher rates of leukocytes infiltration (p < 0.01) were observed in the uterine discharge than hydrosalpinx. A significant (p < 0.01) increase in lymphocytes was found in uterine discharge. Microscopic examination of the hydrosalpinx showed mucosal atrophy and dilatation of oviductal lumen without any signs of inflammation. It could be concluded that there is no correlation between bacteria isolated from uterus and hydrosalpinx. No association was found between bacteriological cultures and hydrosalpinx. Inflammation of the uterine tissue could be extended to utero‐tubal junction producing local inflammation resulting in fibrosis and tubal obstruction. The obstruction in the lumen of the oviducts resulted in accumulation of fluid. 相似文献
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Somoza V Lindenmeier M Wenzel E Frank O Erbersdobler HF Hofmann T 《Journal of agricultural and food chemistry》2003,51(23):6861-6869
The aim of the present study was to apply an activity-guided screening procedure to coffee brew to identify a key chemopreventive compound by means of in vitro antioxidant tests as well as cell culture experiments and to prove the in vivo activity of that compound by an animal feeding experiment. Solvent fractionation, followed by multiple-step ultrafiltration, revealed that the polar coffee compounds with molecular weights below 1 kDa show the major inhibitory effect on the in vitro peroxidation of linoleic acid as well as the predominant chemopreventive enzyme modulating activity on the NADPH-cytochrome c reductase (CCR) and glutathione S-transferase (GST) in human intestinal Caco-2 cells. To identify the chemical structure of the most active antioxidants and chemopreventive compounds, the polar compounds were further separated by HPLC techniques, followed by the activity-guided screening of the individual HPLC fraction. These experiments demonstrated 5-chlorogenic acid to be the most powerful antioxidant in vitro, whereas, in contrast, chemopreventive effects on the GST activity were found for the N-methylpyridinium ion, the structure of which was elucidated by LC-MS and NMR experiments and confirmed by synthesis. The in vivo activities of coffee beverage and N-methylpyridinium ions were tested in a 15-day feeding experiment on rats. In the liver, feeding of 4.5% coffee beverage resulted in increases of GST and UDP-GT activities by 24 and 40% compared to animals fed the control diet (p > 0.05), respectively. Plasma total antioxidant capacity and plasma tocopherol were elevated in animals fed the coffee beverage and the N-methylpyridinium-containing diet. In summary, the results demonstrating a strong in vitro antioxidant activity for coffee were confirmed by the feeding study. Surprisingly, feeding of N-methylpyridinium also resulted in an increased total antioxidant capacity in the plasma. The data indicate that the mode of action demonstrated for N-methylpyridinium in biological systems is different from that in foods. 相似文献
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