Shanghai Grain Science Research Institute

Shanghai, China

Shanghai Grain Science Research Institute

Shanghai, China
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Li Q.,Shanghai JiaoTong University | Li Q.,Shanghai Grain Science Research Institute | Zheng S.,Shanghai JiaoTong University | Wang X.,Shanghai JiaoTong University | And 2 more authors.
African Journal of Microbiology Research | Year: 2011

Ganoderma sinensis immunomodulatory protein (FIP-gsi) was a new protein in fungal immunomodulatory protein (FIP) family. Based on the recombinant FIP-gsi expressed in Escherichia coli, the New Zealand white rabbits were immunized with the purity protein to prepare anti-FIP-gsi polyclonal antibody. The efficacy of polyclonal antibody was detected by ELISA and Western blot. The results showed that the anti-FIP-gsi polyclonal antibody with high efficient value and specificity has been successfully preparation, and its efficient value was 1:625,000 detected by indirect ELISA, and a special band had been observed by Western blot method. This study established a method to identify FIP-gsi by immunoblotting, and will lay a foundation for further exploring the immunologic function of FIP-gsi. © 2011 Academic Journals.

Li Q.,Shanghai JiaoTong University | Huang L.,Shanghai JiaoTong University | Wang X.,Shanghai Grain Science Research Institute | Li X.,Shaanxi University of Technology | And 2 more authors.
Current Topics in Nutraceutical Research | Year: 2011

FlP-fve, a fungal immunomodulatory protein isolated from Flammulina velutipes, is a member of fungal immunomodulatory protein family. In order to enhance the yield of FlP-fve expressed in Prokaryotes, a novel expression system and analysis method was developed in this study. FlP-fve gene was firstly cloned from the genomic DNA of F. velutipes, and then expressed by a new expression cassette vector pQE-30. Further, the recombinant FlP-fve was purified from the supernatant of the pellets by Nickel-affinity chromatography (Ni-NTA) column after sonicated, and identified by SDS-PAGE and MALDI-MS. The bioactivity of the protein was determined by induction of cytokine gene expression in mouse spleen cells. The results show that the yield of recombinant protein was 36.7% of total bacteria proteins and 7.4% of the total soluble fraction. The result of analyzing by MALDI-MS demonstrated that the recombinant protein contain 114 amino acids according with the protein existing in the natural F. velutipes. The purified recombinant protein could increase the expression of interleukin (IL)-2, IL-4, interferon (IFN)-γ, tumor necrosis factor (TNF)-α, lymphotoxin (LT) and IL-2 receptor (IL-2R). The research will provide a useful reference for further research, development and utilizations of FIPs. Copyright © 2011 by New Century Health Publishers, LLC.

Wu S.,Shanghai JiaoTong University | Wang L.,Shanghai JiaoTong University | Shu F.,Shanghai JiaoTong University | Cao W.,Shanghai Grain Science Research Institute | And 2 more authors.
International Journal of Food Science and Technology | Year: 2013

Oxidative stability of pressed and refined sesame oils during seven consecutive months of storage at room temperature was studied comparatively. Lignans, peroxide value (PV), p-anisidine value (AV) and total oxidation value (TOTOX) were determined as evaluation indices. PV, AV and TOTOX of sunflower, corn and peanut oils were simultaneously monitored to compare their oxidative storage stabilities with the sesame oils. The total amount of lignans in the pressed and refined sesame oils were 1103 and 790 mg per 100 g respectively. The contents of sesamin and sesemolin in the pressed sesame oil were 734 and 369 mg per 100 g respectively. Sesamin and sesamolin content were reduced by 256 and 159 mg per 100 g, respectively, after refining. Nearly 40% of the sesamin epimerised to asarinin after oil refining. The results indicate that sesame oils pressed from roasted seed have far superior storage stability to oxidation than the other vegetable oils. This difference may be due to much higher sesamin and sesamolin contents in the pressed sesame oils. The results suggest lignan compositions and levels could be used as key indicators for evaluating the oxidative storage stability of sesame oil products as well as to differentiate between pressed and refined sesame oils. © 2013 Institute of Food Science and Technology.

Guan X.,University of Shanghai for Science and Technology | Yang C.,University of Shanghai for Science and Technology | Liu J.,Shanghai Maritime University | Wang W.-G.,Shanghai Liangyou Group Co. | And 2 more authors.
Modern Food Science and Technology | Year: 2015

The type and intensity of the inhibitory effect of quercetin on tyrosinase were studied using enzyme inhibition kinetics with L-dopa as a substrate. The type of fluorescence quenching, binding sites, and the type of interaction between quercetin and tyrosinase were analyzed using fluorescence spectroscopy. Furthermore, the molecular mechanism of the inhibitory effect was investigated using flexible molecular docking. The results showed that quercetin inhibited the activity of tyrosinase with an inhibitor constant (KI) of 36 mM. Quercetin can be regarded as a competitive and reversible inhibitor of tyrosinase. Quercetin bound to the active site of tyrosinase via hydrophobic interactions and hydrogen bonds at a ratioof 1:1, and quenched the fluorescence of tyrosinase by static quenching. Concomitantly, molecular docking results confirmed that quercetin occupied the active site of tyrosinase and formed strong hydrogen bonds with residues Asn260 and Gly62 located at the active site of tyrosinase. Moreover, hydrophobic interaction played a key role in stabilizing the structure of the complex formed. ©, 2015, South China University of Technology. All right reserved.

Cao W.M.,Jiangnan University | Cao W.M.,Shanghai Grain Science Research Institute | Zhang K.Y.,Jiangnan University | Xue B.,Shanghai Grain Science Research Institute | And 3 more authors.
Asian Journal of Chemistry | Year: 2013

Polar compounds were obtained by preparative flash chromatography (PFC). Oxidized triacylglycerol oligomers (TGO), oxidized triacylglycerol dimers (TGD), oxidized triacylglycerol monomers (ox-TGM), diacylglycerols (DG) and free fatty acids in oil were separated through high-performance size-exclusion chromatography (HPSEC). A pool of mixed TGP standard samples was used to check linearity, limit of detection (LOD, S/N3 3) and limit of quantification (LOQ, S/N3 10). The calibration curves for TGO and TGD were linear in the range of 28-1800 and 11-2800 mg/L with coefficients (r2) greater than 0.99, respectively. The LOD and LOQ were 28 and 1800 mg/L for TGO, 11 and 2800 mg/L for TGD. The LOD is 0.01 % for TGP. The repeatable relative standard deviations (RSDs) of TGP was less than 10 %. Three concentrations of polar compounds-spiked samples were separated by PFC with recoveries ranging from 95.4-97.7 % with RSDs less than 4 %. PFC-HPSEC matched traditional silica column well. TGP determination was completed within 2 h.

Feng H.,Northeast Agricultural University | Li Y.,Northeast Agricultural University | Sui X.,Northeast Agricultural University | Qi B.,Northeast Agricultural University | And 3 more authors.
Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering | Year: 2016

Frying is a traditional and popular processing method for the food preparation throughout the world. Frying can not only confer good flavor and color, but also generate many kinds of reaction products, affecting the quality of the oil and the food. A lot of published literatures focused on the quality of the frying oil. However, for direct consumption, the quality of the fried food affects human's health and safety, and thus addressing the study on the quality of the fried food is needed. As we all know, the content of total polar compound (TPC) is one of the most valid and objective criteria for the evaluation of deterioration of oils during deep frying. Thus, in this study, our research was mainly focused on the content and composition of polar compounds in the lipids absorbed on the surface of fried food during deep frying. Preparative flash chromatography, as a convenient and fast way, was adopted to separate polar compounds from the oil and the absorbed lipids of fried food. The obtained polar compound was further analyzed by high performance size-exclusion chromatography to determine its main compositions. The results indicated that the contents of TPC from both the fried oil and the absorbed lipid of fried food were gradually increasing with the number of frying times. No significant difference of TPC content between the rest oil of treatments and the sample of control was observed for the number of frying times of 1-30 (the heated oil without adding French fries was the control). However, TPC content of the control was significantly higher than that of the rest oil of treatments for the number of frying times of 40-60, indicating that the addition of potatoes to a certain extent could help inhibit the formation of polar compounds. In addition, frying times significantly changed the distribution of polar components, which were oxidized triglyceride oligomers (TGO), oxidized triglyceride dimers (TGD), oxidized triglyceride monomers (ox-TG), diacylglycerols (DG), free fatty acids and sterols (FFA & sterols), and some unknown compounds with small molecule, not only in the frying oil but also in the absorbed lipid of fried food. The contents of TGO, TGD and ox-TG in samples of the control, the rest oil of treatments, and the absorbed lipid of fried food were significantly (P<0.05) increasing with the number of frying times. But under the same condition, the contents of TGO, TGD and ox-TG in the absorbed lipid of fried food were much lower than those in the rest oil of treatment, while the difference of the contents of TGO, TGD and ox-TG between the control and the treatment was affected by the number of frying times. On the other hands, a little change was observed in the content of DG and FFA & sterols of all the samples for the frying times of 60. More kinds of unknown compounds with small molecule were generated with the increase of frying times. In conclusion, the content and the composition of TPC in the frying oil and the absorbed oil of fried potatoes are seriously affected by frying times. And in some extent, the health value of the fried potatoes is also influenced. Taking into account of the potential threat of polar compounds to human health, the frying times must be strictly controlled. © 2016, Editorial Department of the Transactions of the Chinese Society of Agricultural Engineering. All right reserved.

PubMed | Northeast Agricultural University and Shanghai Grain Science Research Institute
Type: Journal Article | Journal: Journal of Zhejiang University. Science. B | Year: 2016

Camellia seed oil (CSO) is rich in oleic acid and has a high number of active components, which give the oil high nutritional value and a variety of biological activity. The aim of the present study was to determine the changes in the content and distribution of total polar compounds (TPC) in CSO during heating. TPC were isolated by means of preparative flash chromatography and further analyzed by high-performance size-exclusion chromatography (HPSEC). The TPC content of CSO increased from 4.74% to 25.29%, showing a significantly lower formation rate as compared to that of extra virgin olive oil (EVOO) and soybean oil (SBO) during heating. Furthermore, heating also resulted in significant differences (P<0.05) in the distribution of TPC among these oils. Though the content of oxidized triacylglycerol dimers, oxidized triacylglycerol oligomers, and oxidized triacylglycerol monomers significantly increased in all these oils, their increased percentages were much less in CSO than those in EVOO, indicating that CSO has a greater ability to resist oxidation. This work may be useful for the food oil industry and consumers in helping to choose the correct oil and to decide on the useful lifetime of the oil.

Cao W.,Shanghai Grain Science Research Institute | Dai M.,Nanjing University | Wang X.,Nanjing University | Yuan F.,Nanjing University | And 2 more authors.
Cell Biochemistry and Function | Year: 2013

Sesaminol is one component of sesame oil and has been widely used as the stabilizer to extend the storage period of food oil in China. In this study, we tried to investigate the antioxidant activity of sesaminol on rat pheochromocytoma (PC12) cells oxidative damaged by H2O2. Cell viability, LDH level and apoptosis of the PC12 cells were assayed after treatment with sesaminol for 3h and exposure to H2O2. Furthermore, superoxide (SOD), catalase (CAT), glutathione peroxidase (GSH-Px) and intracellular ROS were assayed after exposure of the PC12 cells to H2O2. The results showed that pre-treatment with sesaminol prior to H2O2 exposure significantly elevated cell survival rate and SOD, CAT and GSH-Px activity. Meanwhile, sesaminol declined the secreted LDH level, apoptosis rate and ROS level of H2O2 exposed cells. Thus, sesaminol may protect PC12 against oxidative injury. © 2012 John Wiley & Sons, Ltd.

Dong P.,Nanjing Medical University | Fu X.,Nanjing Medical University | Wang X.,Nanjing Medical University | Wang W.-M.,Nanjing Medical University | And 2 more authors.
Cell Biochemistry and Biophysics | Year: 2014

The aim of this study is to investigate protective effects of sesaminol on the human bronchial epithelial (BEAS-2B) cell line against oxidative damage of cigarette smoke extract (CSE). BEAS-2B cells were pre-incubated with sesaminol for 12 h and then treated with various concentrations of CSE for 24 h. After that proliferation ability, levels of reactive oxygen species (ROS) and lactate dehydrogenase (LDH), cell apoptosis, activities of catalase (CAT) and superoxide dismutase (SOD), and mRNA levels of IL-8 and IL-6 were measured. The results showed that sesaminol significantly improved BEAS-2B cell viability, reduced the production of ROS and LDH of cells, inhibited cell apoptosis and increased CAT and SOD activities in CSE-treated cells. Sesaminol also inhibited the expression of IL-8 and IL-6 mRNA following CSE exposure. In conclusion, sesaminol may protect BEAS-2B cells against CSE-induced oxidative damage. © 2014, Springer Science+Business Media New York.

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