Liu J.,Hebei University of Economics and Business |
Wen Z.,Hebei University of Economics and Business |
Han Q.,Shijiazhuang Junlebao Dairy Co.
Journal of the Chinese Cereals and Oils Association | Year: 2013
The protein content of rice residue is more than 60%, but so far rice residue is only used for low value-added feed industry. In order to improve the functional properties of the rice residue for wider utilization, hydrolysis was conducted by Alcalase. Purification with macroporous resin on the enzymatic hydrolysis product of rice residue was done to obtain rice residue peptide with high protein content. Rice residue peptide of different relative molecular weight range was separated by ultrafiltration separation. Compared with saline, rice residue peptide and high molecular weight rice residue peptide, low molecular weight (<1000) rice residue peptide oral administered in mice could significantly prolong swimming fatigue time and blood sugar levels and significantly lower blood lactate content in mice, indicating that small peptide has significant anti-fatigue effect. After separation by HPLC, an anti-fatigue peptide was got, and its sequence was Gln-Ser-Pro-Glu-Ile.
Lu C.,China Agricultural University |
Lu C.,Shijiazhuang Junlebao Dairy Co. |
Wang G.,University of Vermont |
Li Y.,China Agricultural University |
Zhang L.,China Agricultural University
International Journal of Dairy Technology | Year: 2013
The objective of this study was to investigate the effects of homogenisation pressures (10, 20, and 30 MPa) on the physicochemical changes in top, middle and bottom layers of ultra-high temperature whole milk stored at 25 °C for 6 months. Fat separation, fat globule sizes, fat and protein contents, viscosity, free amino acids content and pH were analysed at an interval of 15 days. Results showed that higher homogenisation pressure retarded the differentiations of milk fat globule sizes, fat and protein contents and viscosity in different milk layers, but did not affect the final fat separation, proteolysis and pH. © 2013 Society of Dairy Technology.
Wang S.,China Agricultural University |
Wang S.,Shijiazhuang Junlebao Dairy Co. |
Zhu H.,Shijiazhuang Junlebao Dairy Co. |
Lu C.,Shijiazhuang Junlebao Dairy Co. |
And 4 more authors.
Journal of Dairy Science | Year: 2012
Fermented milk supplemented with 2 probiotic strains, Bifidobacterium lactis Bi-07 and Lactobacillus acidophilus NCFM, and a prebiotic, isomaltooligosaccharide, was orally administered to 100 healthy adults at 480. g/d for 2 wk in a randomized controlled trial. The fecal bacterial compositions of these subjects were examined by culture before and after the intervention. The same fermented milk was also orally fed to BALB/c mice, and immune as well as fecal bacteria analyses were conducted using the same culturing methods. After the intervention, increases in fecal bifidobacteria and lactobacilli were observed among the subjects compared with the subjects in the control group. In contrast, after the intervention, fecal enterobacilli were significantly decreased in the test group compared with the control group. The same effects on the composition of the intestinal microbiota were observed in mice. Furthermore, the tested mice were found to have significantly increased delayed-type hypersensitivity, plaque-forming cells, and half-hemolysis values after the intervention with the fermented milk. In summary, the synbiotic fermented milk containing probiotics and a prebiotic may contribute to improve intestinal health and may have a positive effect on the humoral and cell-mediated immunity of host animals. © 2012 American Dairy Science Association.
Li X.,Hebei University of Science and Technology |
Ning Y.,Hebei University of Science and Technology |
Liu D.,Shijiazhuang Junlebao Dairy Co. |
Yan A.,Hebei University of Science and Technology |
And 5 more authors.
Food Chemistry | Year: 2015
Phenyllactic acid, a phenolic acid phytochemical with the antimicrobial activity, was rarely reported in food besides honey and sourdough. This study evidenced a new food source of phenyllactic acid and elucidated its metabolic mechanism. Phenyllactic acid naturally occurred in Chinese pickles with concentrations ranged from 0.02 to 0.30 mM in 23 pickle samples including homemade and commercial ones. Then, lactic acid bacteria capable of metabolizing phenyllactic acid were screened from each homemade pickle and a promising strain was characterized as Lactobacillus plantarum. Moreover, the investigation of the metabolic mechanism of phenyllactic acid in pickles suggested that the yield of phenyllactic acid was positively related to the content of phenylalanine in food, and the addition of phenylalanine as precursor substance could significantly promote the production of phenyllactic acid. This investigation could provide some insights into the accumulation of phenyllactic acid in pickle for long storage life. © 2015 Elsevier Ltd.All rights reserved.