Jiao J.,Harvard University |
Jiao J.,Zhejiang University |
Lu G.,Wahaha Group Co. |
Liu X.,Wahaha Group Co. |
And 3 more authors.
Journal of the Science of Food and Agriculture | Year: 2011
BACKGROUND: Lead exposure is a global environmental problem that induces lifelong adverse health effects. Our aim was to investigate the effect of dietary supplements and natural antioxidants on blood lead levels (BLL) in lead-exposed mice, and observe their impact on the absorption of calcium, iron and zinc in vivo. RESULTS: All of selected dietary supplements (calcium lactate, zinc sulfate, ferrous sulfate, ascorbic acid and calcium-rich milk) and natural antioxidants (extract of Chinese wolfberry, extract of Hangzhou white chrysanthemum and antioxidant extract of bamboo leaves) have promising capacity of reducing BLL in lead-exposed mice with an reduction range from 56.2% to 65.1%. The metal ion-mediated chelating and competitively inhibitory mechanisms may elucidate their reduction effect. Besides, blood calcium, iron and zinc levels were not significantly changed in all of the experimental groups, indicating that the intake of all additives does not disturb the absorption of essential mineral elements in mice. CONCLUSION: All the studied additives not only effectively reduce BLL, but also maintain normal calcium, iron and zinc absorption in mice. The formulation of calcium, iron and zinc supplements and/or polyphenol and vitamin-rich antioxidants may constitute an important secondary prevention effort to reduce BLL and lead exposure. © 2010 Society of Chemical Industry.
Zhang Y.,Zhejiang University |
Li Q.,Zhejiang University |
Liu X.,Wahaha Group Co. |
Zhu H.,Wahaha Group Co. |
And 2 more authors.
Food and Chemical Toxicology | Year: 2013
Lead poisoning is a global environmental disease that induces lifelong adverse health effects. The effect of a milk formula consisting of antioxidant of bamboo leaves (AOB), vitamin C (Vc), calcium lactate (CaLac), ferrous sulfate (FeSO4) and zinc sulfate (ZnSO4) on the reduction of lead and lead-induced oxidative damage in lead-exposed mice was studied. The lead-reducing effect of milk formula was investigated via a 7-week toxicokinetics study and a tissue distribution level examination. The ameliorating effect of milk formula on lead-induced oxidative damage was investigated. Results demonstrated current milk formula could effectively reduce blood lead levels (BLLs) and lead distribution levels of liver, kidneys, thighbones and brain in mice based on metal ion-mediated antagonism and chelation mechanisms. This milk formula could not only protect lead-susceptible tissues against lead poisoning, but also maintain normal absorption and distribution of essential elements in vivo. Meanwhile, current milk formula could prevent the reduction of δ-aminolevulinic acid dehydratase (δ-ALAD) activity and enhancement of free erythrocyte protoporphyrins (FEP) levels in blood erythrocytes of mice. Also, this formula could indirectly protect blood cell membranes against lead-induced lipid peroxidation. We conclude that current optimized milk formula effectively reduces lead poisoning and lead-induced in vivo oxidative damage in lead-exposed mice. © 2013 Elsevier Ltd.
Xiaowei F.,Zhejiang University |
Xiaowei F.,Zhejiang Provincial Engineering Laboratory of Quality Controlling Technology and Instrumentation for Marine Food |
Bin H.,Wahaha Group Co. |
Wu D.,Zhejiang University |
And 2 more authors.
American Journal of Food Technology | Year: 2015
Fresh Noodle (FN), an instant noodle without oil-fried process, was healthier and more nutritious than fried instant noodle. But the main problem of Fresh Noodle (FN) is preservation because of their high-content water content 60%. According to trials, by the processes of steaming and then acid soaking, the quality of Fresh Noodle (FN) can be solved well. The aim of this study was to investigate the influence of the different organic acids on FN shelf-life and sensory evaluation and the impact of processing parameters (acid solution acidity, time and temperature of acid soaking) on FN acidity. The results showed that the organic acids mixture (lactic acid: malic acid: citric acid = 2.0:0.25:0.25) can extend FN shelf-life significantly and the optimum acid soaking process can also resolve the problem about the storage of Fresh Noodle (FN) when three process parameters (acid solution acidity, acid-soaking time and temperature) were from 1.55-1.65% from 35-45 sec and from 25-35°C, respectively. © 2015 Academic Journals Inc.