营养学考研(营养学考研学校)
营养学考研，营养学考研学校
主持人
汤晓智 教授
刘 琴 教授
报告一 小麦中天冬酰胺浓度与品种、地点、肥料及其相互作用的关系
Martin Scanlon 教授
加拿大曼尼托巴大学农业与食品科学学院 院长
报告内容：
Acrylamide, formed on the crust during bread baking, is a global food safety concern. Reducing free asparagine content in wheat is an effective strategy for limiting acrylamide formation because this free amino acid is the main precursor for acrylamide formation. However, wheat-growing strategies that are designed to effect a reduction in wheat free asparagine can also affect gluten strength and bread quality. Therefore, investigations of the relationship between wheat free asparagine concentration, gluten strength and bread quality need to be conducted alongside field-based acrylamide-risk-reduction assessments in wheat samples. The effects of genotype, growing environment, and fertilization treatment (nitrogen and sulfur) on free asparagine concentration of whole-wheat flour from Western Canadian red spring wheat varieties were studied in a two year, two locations field study. The free asparagine concentration ranged from 281 to 1,014 µg/g (dry basis) with variation mainly influenced by growing environment (44%), genotype (31%) and the interaction between genotype and environment (18%). Gluten strength was principally determined by extensograph tests, with extensibility dominated by environmental effects and dough strength by genotype effects. Dough strength parameters from the farinograph and the extensograph were negatively correlated to free asparagine concentration, and showed strong inverse correlations to free asparagine concentration per unit mass of protein in the wheat. It was also observed that reducing free asparagine concentration in the wheat did not cause detrimental effects to bread quality. In conclusion, wheat growers can conduct strategies that will reduce free asparagine concentration in wheat, thereby reducing food safety risks, without worries that gluten strength and bread quality will be negatively affected.
报告二 强化小麦粉中的植物叶子以提高面包的抗氧化和抗高血压特 性
Rotimi Aluko 教授
加拿大曼尼托巴大学Richardson食品技术与研究 中心 主任
报告内容：
Consumption of leavened bread is a daily dietary habit in several parts of the world and therefore, represents a medium for providing bioactive compounds in the form of functional foods. In this presentation, we showed that fortification of wheat flour with 1%, 2% and 3% (w/w) of dried leafy vegetable powders from Amaranthus viridis, Solanum macrocarpon or Telfairia occidentalis can produce bread with antioxidant and blood pressure-lowering properties that are superior to those of the ordinary bread. Control and fortified breads were extracted with water, dried, and then tested for in vitro antioxidant properties as well as in vivo antihypertensive effects. Compositional analysis of the bread extracts showed that rutin, gallic acid, myricetin, and caffeic acid were the main polyphenolic compounds. Bread fortification with vegetable leaves resulted in significantly (p < 0.05) stronger antioxidant potency as shown by the increases in DPPH radical scavenging activity, ferric iron reducing antioxidant power, metal chelation, and inhibition of linoleic acid peroxidation. Oral administration (100 mg dried extract/kg body weight) to spontaneously hypertensive rats resulted in significant (p < 0.05) decreases (up to 42 mmHg) in systolic, diastolic, and mean arterial blood pressure when compared to 20 mmHg for the control bread. The results suggest that daily consumption of approx. 10 g of the leaf-fortified bread could potentially be used for the therapeutic management of hypertension and oxidative stress.
报告三 基于植物蛋白的生物聚合物纳米纤维：制造、功能和应用
陈凌云 教授
加拿大阿尔伯塔大学农业食品与营养科学系
报告内容：
Gelation is one of the most important functional properties of proteins as it provides texture and structure in foods. Gelatin, egg white and whey proteins are widely used as gelling agents in the food industry. Plant proteins are considered inferior to animal proteins in gelling properties. With the recent surge in demand led by sustainability and health considerations, plant-based food products have taken a center stage in food product innovation. This trend has spurred academic and industrial interest to explore the opportunity of developing gelling ingredients from diversified plant protein sources, replacing animal protein-based gels.
This presentation will introduce the recent research efforts in our group to develop gelling properties from emerging sources of plant proteins (e.g. pea, lentil and oat). The structural design approaches (e.g. pH-shifting, protein aggregates to build gel network) and novel technologies (e.g. cold plasma) that have potential to increase gel performances from plant proteins will be highlighted. The gel rheological properties and mechanical strength as impacted by the protein composition, conformation and aggregation will be discussed. The food application of plant protein based gels will be illustrated.
报告四 三氯生（TCS）是 IBD 和结肠癌的一个潜在风险因素：肠道微生 物群和肠道微生物酶参与的作用
张国栋 副教授
新加坡国立大学食品科学与技术系
报告内容：
In recent decades there has been a dramatic increase in the incidence and prevalence of inflammatory bowel disease (IBD), a chronic inflammatory disease of the intestinal tissues and a major risk factor of developing colon cancer. While accumulating evidence supports that the rapid increase of IBD is mainly caused by exposure to environmental risk factors, the identities of the risk factors, as well as the mechanisms connecting environmental exposure with IBD, remain largely unknown. Triclosan (TCS) is a high-volume chemical that is used as an antimicrobial ingredient in consumer and industrial products. It is a ubiquitous contaminant in the environment and is frequently detected in human populations. Our recent studies showed that exposure to TCS, at human exposure-relevant doses, increases the severity of colitis and exacerbates colon tumorigenesis in mice, suggesting that it could be a risk factor of IBD and associated diseases. The gut toxicities of TCS require the presence of gut microbiota, since TCS fails to induce colonic inflammation in mice lacking the microbiota. Regarding the functional roles of the microbiota involved, gut commensal microbes and specific microbial β-glucuronidase (GUS) enzymes mediate colonic metabolism of TCS, leading to metabolic reactivation of TCS in the colon and contributing to its subsequent gut toxicity. Overall, these results support that the commonly used TCS could be an environmental risk factor of IBD and associated diseases through gut microbiota-dependent mechanisms.
报告五 水稻中硒元素的营养功能：用金属组学方法进行综合研究
方勇 教授
南京财经大学食品科学与工程学院 院长
报告内容：
Selenium (Se) is an indispensable trace mineral for human health. Se-enriched rice are considered a good choice for dietary Se intake. SeMet was found to account for approximately 87% of the total Se in rice grain by metallomic strategy. SeMet exist in Se-containing proteins and the glutelin fraction contained the largest portion of the total Se identified by size exclusion chromatography (SEC)-HPLC-ICP-MS. The study verified that Se-containing peptides in Se-enriched rice protein simulated digestion hydrolysate showed ideal immunoregulatory activity.Two novel selenium-containing peptides, TSeMMM and SeMDPGQQ, were identified by RP-UPLC Triple-TOF MS/MS. The potential protection of two selenium-containing peptides against Pb2+ neurotoxicity of in nerve cells and zebrafish mode was illustrated. Pretreatments with TSeMMM and SeMDPGQQ (2 μg/mL) significantly suppressed Pb2+-induced cytotoxicity by increasing cell viability and decreasing cell apoptosis. Peptides reduced nitric oxide levels and lactate dehydrogenase release. Additionally, TSeMMM and SeMDPGQQ could increase the activity of superoxide dismutase and glutathione peroxidase. TSeMMM and SeMDPGQQ suppressed Pb2+-induced oxidative damage caused by Nrf2/HO-1signaling pathway and TSeMMM showed better neuroprotective potential than SeMDPGQQ. RNA-seq results showed that 34 genes related to oxidative phosphorylation be reversed by pretreatment with TSeMMM and SeMDPGQQ and mir-107-3p could target Atp6v0e1 to regulate gene expression through gene interaction analysis. Moreover, nanoparticles delivery system based on lysozyme/xanthan gum was established to clarify the effect on the digestion and absorption of TSeMMM and SeMDPGQQ. After embedded in lysozyme/xanthan gum nanoparticles, two selenium-containing peptides exhibited slow-release type under simulated gastrointestinal digestion. The lysozyme/xanthan gum nanoparticles facilitated the transmembrane transport efficiency of TSeMMM and SeMDPGQQ by 2.1 and 0.9 fold, respectively. Zein/Gum Arabic nanoparticles showed better encapsulation of TSeMMM and the encapsulation efficiency was 59.9%. After mice ingested zein@T/GA, the content of glutathione in mouse tissues showed a dose-dependent effect with the selenium-containing peptide, and zein@T/GA nanoparticles could play a good role in immune regulation by regulating T lymphocyte subsets, immune factors (IL-6, IL-10, TNF-α, IFN-γ) and intestinal microecology. The comprehensive study will provide a valuable basis for the wide application of selenium-containing peptides in functional food.
报告六 花生茎叶提取物促睡眠作用分子机制
石爱民 研究员
中国农业科学院农产品加工研究所
报告内容：
China has become the largest country in peanut production, more than 1 million tons (dry weight) of peanut stem and leaf (PSL) are produced each year, and its comprehensive utilization is of great concern. PSL have been used to treat insomnia in China from Hong-wu Ming dynasty for around 600 years. Its effects on insomnia, anti-depression and anti-anxiety have been recorded in famous pharmacopoeias, such as Practicing and Proving Records of Folk Prescriptions (1973); Fujian Medicinal Herbs (1983); and Dictionary of Chinese Medicinal Materials (2006). Recent years, our team aimed to reveal the sleep-promoting substance and functional activity mechanism of PSL. We have identified four compounds (5-Hydroxy-4’, 7-dimethoxyflavanone (DF), 2’-O-Methylisoliquiritigenin (ML), ferula acid and linalool) in PSL that were potentially associated with sleep improvement in mice, measured by analysis of locomotor activity and neurotransmitters level in different brain regions. We demonstrated that aqueous PSL extract (125 mg/kg BW, 250 mg/kg BW and 500 mg/kg BW) increased the duration of total sleep (TS), slow wave sleep (SWS) and rapid eye movement sleep (REMS) in BALB/c mice after 7 and 14 continuous days of intragastric administration. Four components at the same concentrations transformed in 500 mg/kg BW PSL extracts showed similar effects on sleep in BALB/c mice. DF and ML significantly enhanced the REMS time to 109% and 107% of the control level. Meanwhile, RNA-seq analysis predicted the potential regulation of voltage-gated channels. Moreover, incubation with DF (50 μM) and ML (50 μM) acutely reduced voltage-gated sodium and potassium currents and suppressed the firing of evoked action potential in mouse cortical neurons. These results further revealed the mechanism of sleep-promoting functional factors in PSL, and laid the foundation for expanding the research and the development of related products.
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编辑：袁月；责编：张睿梅。
营养学考研(营养学考研学校)
营养学考研(营养学考研学校)