China Meat Research Center

Beijing, China

China Meat Research Center

Beijing, China
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Wan X.,Hubei University for Nationalities | Liu H.,Hubei University for Nationalities | Sun Y.,China Meat Research Center | Zhang J.,China Meat Research Center | And 2 more authors.
Oncology Letters | Year: 2017

Strategies for the treatment of cancer remain unsatisfactory due to the poor understanding of the complicated underlying molecular mechanisms of carcinogenesis. A number of types of cancer exhibit a marked association with dietary habits and lifestyles. Therefore, the modulation of dietary habits or lifestyles may be an effective strategy for preventing the formation and progression of cancer. Proteins and polypeptides from soybean have been developed as healthcare products due to their marked activity in inhibiting the progression of cancer at various stages. Lunasin, containing 43 amino acid residues, is one such example of a soybean-derived polypeptide that has been demonstrated to exhibit marked anti-cancer activity. In the present review, studies of the underlying molecular mechanisms and potential advantages of lunasin in the prevention and treatment of cancer have been examined, to provide a theoretical reference for the development of natural product-based agents or healthcare products for the prevention and treatment of cancer. © 2017, Spandidos Publications. All rights reserved.


Zhang Y.-Y.,China Meat Research Center | Zhao W.-T.,China Meat Research Center | Li H.-C.,China Meat Research Center | Ma Y.-H.,China Meat Research Center | And 2 more authors.
Modern Food Science and Technology | Year: 2017

Differential proteomics was used as the basis for theoretical study, while high performance liquid chromatography tandem mass spectrometry (HPLC-MS/MS) was employed to identify and quantify beef adulterated with pork and chicken. First, polypeptides relatively specific to beef, pork, and chicken were identified using a high-resolution mass spectrometer (nLC-QE), followed by product ion scan to determine the specific ion pairs in the three types of meats. These specific ion pairs were then detected in the beef adulterated with pork or chicken using HPLC-MS/MS in multiple reaction monitoring (MRM) mode, and a qualitative study was carried out using nine, eight, and seven quantitative peptides from beef, pork, and chicken, respectively. The results were compared with those obtained from polymerase chain reaction (PCR), and the results were found to be consistent with each other. Chicken and pork were blended in beef in proportions of 0.5, 1.0, 5.0, 10.0, and 25.0%, and three quantitative peptides specific to each type of meat were selected to perform the quantitative analysis. The linear correlation coefficient for each quantitative ion pair was more than 0.99, and the limit of quantitation was 0.5% blending. The results showed that the HPLC-MS/MS method can quickly and efficiently identify pork and chicken in beef, and can be used for accurate quantitative analysis. © 2017, Editorial Board of Modern Food Science and Technology. All right reserved.


Xie N.,China Agricultural University | Xie N.,Key Laboratory of Functional Dairy | Zhou T.,China Agricultural University | Zhou T.,China Meat Research Center | And 2 more authors.
Food Research International | Year: 2012

This study investigated pure Lactobacillus paracasei H9 tolerance to simulated gastrointestinal juices and adhesion to intestinal mucosa cells without yeasts, with viable yeasts (VY) and with different pretreated yeasts. Three models including gastric secretion tolerance (GST), intestinal juice tolerance (IJT) and sequential gastrointestinal tolerance (SGT) were respectively employed to assay the tolerance of L. paracasei H9, whilst Caco-2 cell line was used to investigate the bacterial adhesion. Particularly, the co-aggregation ability of the two strains at pH values of 2.0, 8.0 and 7.2 was originally carried out to study relations to the bacterial probiotic potentials. Results showed that yeast counts in the range from 3.0 to 5.0 log CFUmL -1 could gradually increase the viability of L. paracasei H9 in SGT. The bacterial viability in the three tolerance models and the adherent number to Caco-2 cells were significantly improved with addition of VY (P<0.05). The L. paracasei H9 with VY in gastric juice at pH 2.0 and intestinal juice at pH 8.0, respectively, exhibited higher aggregation percentage compared with that of single L. paracasei H9 at 37°C (P<0.05). The aggregation ability of L. paracasei H9 with VY at pH 7.2, which might contribute to increase the adhesion of the bacteria, also excelled that of L. paracasei H9 (P<0.05). It is deduced that proteins of the bacterial cell surface and polysaccharides in yeast cell walls play important roles in co-aggregation of the two strains and the microbial adhesion specificity to Caco-2 cells. The co-aggregation of the two strains also contributes to enhancing probiotic potentials of L. paracasei H9. © 2011 Elsevier Ltd.


Kong X.,Institute of Hydrogeology and Environmental Geology | Liu F.,Water Resources University | Huang G.,China Meat Research Center
Chinese Journal of Environmental Engineering | Year: 2014

This paper described a multi-material permeable reactive barriers for the ammonium-contaminated water remediation, using abiotic ion exchange and microbial degradation processes (nitrification and denitrification). A sequential setup combining different reactive materials and removal processes was designed in the laboratory-scale column test. The results showed that ammonium and its products (nitrite & nitrate) were removed to levels below the regulatory discharge limits, under the conditions of the flow velocity of 0.5 m/d and influent ammonium concentration of 10 mg/L. Oxygen releasing materials could supply enough oxygen for microbial nitrification. The concentration of dissolved oxygen in groundwater increased from 2 mg/L to 10 mg/L. Ammonium was efficiently removed in the first microbial nitrification column filled with bio-ceramsite and zeolite, in which 50% of the ammonium was removed through the biological process. The subsequent microbial denitrification columns filled with sponge iron and pine bark were used to remove nitrate formed in microbial nitrification compartment. Sponge iron could provide anaerobic environment, pine bark dissolved slowly in water and supplied enough carbon for the microbial growth. The ammonium concentration decreased from 10 mg/L to 5 mg/L after flowing through the anaerobic column, realizing the effective removal of nitrate formed in the first nitration compartment and avoiding the groundwater secondary pollution.


Lactic acid bacteria isolated from traditional Dong pork product (Nanx Wudl) were investigated for their potential as starter cultures for Chinese fermented dry sausages. Based on preliminary screening, Lactobacillus plantarum CMRC6 and Lactobacillus sakei CMRC15, both showing excellent nitrite-reducing capacity, were used as single-strain starter cultures. For comparison, a commercial composite starter was also tested. In CMRC6 and CMRC15-inoculated sausages, lactic acid bacteria dominated the microflora and improved the microbiological safety by suppression of Enterobacteriaceae growth. Nitrite content of all inoculated sausages declined rapidly during ripening compared to non-inoculated. Texture profiles analysis showed inoculated sausages had more pronounced textural development during ripening. Sensory evaluation indicated CMRC6 and CMRC15-fermented sausages had comparable or more desirable organoleptic characteristics than sausage made with commercial starters. Therefore, CMRC6 and CMRC15 are promising candidates as multi-functional starter cultures for microbiological safety and residual nitrite control in gourmet Chinese dry sausage production.


PubMed | Water Resources University, Ocean University of China, Beijing Municipal Research Institute of Environmental Protection, CERI Eco Technology Co. and China Meat Research Center
Type: Journal Article | Journal: Environmental science and pollution research international | Year: 2016

A modified montmorillonite (MMT) was prepared using an acid activation-sodium activation-iron oxide coating method to improve the adsorption capacities of natural MMTs. For MMT, its interlamellar distance increased from 12.29 to 13.36 , and goethite (-FeOOH) was intercalated into its clay layers. Two novel media-injected permeable reactive barrier (MI-PRB) configurations were proposed for removing arsenic from groundwater. Sand tank experiments were conducted to investigate the performance of the two MI-PRBs: Tank A was filled with quartz sand. Tank B was packed with quartz sand and zero-valent iron (ZVI) in series, and the MMT slurry was respectively injected into them to form reactive zones. The results showed that for tank A, total arsenic (TA) removal of 98.57% was attained within the first 60 mm and subsequently descended slowly to 88.84% at the outlet. For tank B, a similar spatial variation trend was observed in the quartz sand layer, and subsequently, TA removal increased to 99.80% in the ZVI layer. TA removal by MMT mainly depended on both surface adsorption and electrostatic adhesion. TA removal by ZVI mainly relied on coagulation/precipitation and adsorption during the iron corrosion. The two MI-PRBs are feasible alternatives for in situ remediation of groundwater with elevated As levels.


Wei M.,Water Resources University | Yuan F.,H+ Technology | Huang G.,China Meat Research Center | Chen H.,Water Resources University | Liu F.,Water Resources University
Environmental Science and Pollution Research | Year: 2016

Lab-scale parallel continuous-flow column experiments were performed to assess the long-term effect of nitrate (NO3 −) on hexavalent chromium (Cr(VI)) removal by scrap iron (Fe0). The first column (L1) was fed with the Cr(VI) solution and the second column (L2) was loaded with the Cr(VI) + NO3 − solution. Raman spectroscopy and scanning electron microscopy energy-dispersive X-ray analyses (SEM-EDS) were conducted to investigate the changes of the iron oxides on Fe0. The results showed that the process of Cr(VI) removal by Fe0 was divided into three different stages in the presence of NO3 −: inhibition period (<198 pore volumes (PVs)); promotion period (198∼1025 PVs); and complete passivation period (1025∼1300 PVs). During the 462∼1025 PVs, Cr(VI) removal capacity in L2 was about 2.5 times higher than that in L1, and the longevity of L2 than L1 was 275PVs longer. NO3 − exhibited the most dominant effect on the Cr(VI) removal by Fe0 in the last two stages. New magnetite (Fe3O4) produced by the redox reaction of NO3 − and Fe0 was discovered on the surface of the Fe0 obtained from L2. The new generated Fe3O4 could directly reduce the Cr(VI) and could also act as an inhibitor for the formation of passive film on the Fe0 surface as well as an electron mediator that facilitated electron transport from Fe0 to adsorbed Cr(VI). © 2016 Springer-Verlag Berlin Heidelberg


PubMed | Water Resources University, China Meat Research Center and H+ Technology
Type: Journal Article | Journal: Environmental science and pollution research international | Year: 2016

Lab-scale parallel continuous-flow column experiments were performed to assess the long-term effect of nitrate (NO3 (-)) on hexavalent chromium (Cr(VI)) removal by scrap iron (Fe(0)). The first column (L1) was fed with the Cr(VI) solution and the second column (L2) was loaded with the Cr(VI)+NO3 (-) solution. Raman spectroscopy and scanning electron microscopy energy-dispersive X-ray analyses (SEM-EDS) were conducted to investigate the changes of the iron oxides on Fe(0). The results showed that the process of Cr(VI) removal by Fe(0) was divided into three different stages in the presence of NO3 (-): inhibition period (<198 pore volumes (PVs)); promotion period (1981025 PVs); and complete passivation period (10251300 PVs). During the 4621025 PVs, Cr(VI) removal capacity in L2 was about 2.5 times higher than that in L1, and the longevity of L2 than L1 was 275PVs longer. NO3 (-) exhibited the most dominant effect on the Cr(VI) removal by Fe(0) in the last two stages. New magnetite (Fe3O4) produced by the redox reaction of NO3 (-) and Fe(0) was discovered on the surface of the Fe(0) obtained from L2. The new generated Fe3O4 could directly reduce the Cr(VI) and could also act as an inhibitor for the formation of passive film on the Fe(0) surface as well as an electron mediator that facilitated electron transport from Fe(0) to adsorbed Cr(VI).


Zhang J.,China Meat Research Center | Zhao J.,Beijing Academy of Food science | Zhao Y.,Beijing Academy of Food science | Yang C.,Beijing Academy of Food science | Wang W.,Beijing Academy of Food science
Resources, Environment and Engineering - 2nd Technical Congress on Resources, Environment and Engineering, CREE 2015 | Year: 2016

To reveal the biochemical characteristics, proteins in Soy Sauce Residues (SSR) was prepared by centrifugation in combination with lyophilization. The proteins in SSR were identified by SDS-PAGE and MALDI-TOF-MS. Results showed that acidic polypeptides (A1a, A2, A1b, A4) and basic polypeptides (B2, B1a, B1b, B3, B4) of glycinin from soybean proteins were the predominant proteins in SSR. In order to make better use of the residual protein in SSR, the optimal conditions of the cellulase and alcalase were analyzed. The optimal conditions for two-step enzymatic hydrolysis of soy sauce residue were as follows: pre-treatment by 0.01% Celluclast 1.5 L at pH 5.0, 55°C for 1 h, together with treatment by 0.05% Alacase 2.4 L at pH 8.0, 65°C for 2 h. The hydrolysis yield of protein (Soluble nitrogen index) could reach 62.45%. The analysis of the crude protein dissolution rate indicated that enzyme combinations could hydrolyze the proteins of SSR effectively. © 2016 Taylor & Francis Group, London.


Shi Z.,China Meat Research Center | Li P.,Suzhou Xiao Create Optoelectronics Technology Co. | Lu Y.,China Meat Research Center | Gong H.,China Meat Research Center | Qiao X.,China Meat Research Center
Journal of Chinese Institute of Food Science and Technology | Year: 2014

Moving window partial least squares (MWPLS) is one method of region optimization, which is mostly used in selecting spectral region that including large information related to components to be determined in the samples. MWPLS was used to select appropriate frequency range for set up a quantitative analysis PLS model of malondialdehyde (MDA) in lard in this paper. The Fourier transform near infrared reflectance (FT-NIR) spectra were processed by MWPLS after Savitzky-Golay Derivative (1st and 2nd derivative) or not, different spectral regions which is relevant with MDA content in lard were selected by changing window size of MWPLS. The evaluation and validation results show that the best region for setting up a best PLS model is the original spectrum between 7 305.4 cm-1 and 6 078.8 cm-1, and the corresponding PLS model's rank, determination coefficient (R2), standard error of cross validation (RMSECV), standard error of prediction (RMSEP), bias and residual prediction deviation (RPD) are 5, 0.9944, 0.0596, 0.0545, -0.0181 and 14.4, separately. This suggests that MWPLS is a valid method to look for spectral feature that enhance the quality and reduce spectra data (from 1 154 reduce to 162) of the quantitative analysis model of MDA in lard. ©, 2014, Chinese Institute of Food Science and Technology. All right reserved.

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