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| 1 | 硒对农产品营养品质的影响显示文摘硒是人体必需的营养元素,作为重要物质参与机体的新陈代谢,摄入量不足会引发多种疾病,富硒农产品是膳食补充硒元素的重要来源之一。本文分析了农产品富硒的主要方式,综合阐述了硒对植物性农产品中蛋白质、脂肪、多糖、其他元素、次生代谢产物和动物性农产品营养品质的影响,为富硒农产品的生产,特别是富硒农产品营养品质的调控与提升提供理论支撑。 | 黄亚涛 雷宁宇 范蓓 邓凯琳 Christophe BLECKER Philippe MAESEN 王凤忠 | 2021 | 农产品质量与安全2021，，2： | 8 |
| 2 | A new single-cell protein from Clostridium autoethanogenum as a functional protein for largemouth bass(Micropterus salmoides)显示文摘Clostridium autoethanogenum protein(CAP)is a new single-cell protein source originating from inactivated bacteria.An in vitro digestion experiment and an 8-wk growth experiment were conducted to evaluate the molecular weight distribution of the CAP hydrolysate,and the effects of dietary CAP levels on the growth performance,plasma parameters,hepatic and intestinal health,and the diversity of gutadherent microbiota of largemouth bass(Micropterus salmoides).The fish(initial body weight of 47.99±0.01 g)were fed diets where CAP gradually replaced 0%(CAP0),12.5%(CAP12.5),25%(CAP25),37.5%(CAP37.5)and 50%(CAP50)of low-temperature steam dried anchovy fish meal(LTFM)in the diet.Results showed that the content of peptides below 1,000 Da in the CAP hydrolysate(0.56 mg/mL)was higher than that of the LTFM hydrolysate(0.48 mg/mL).Dietary CAP inclusion had no negative effect on growth performance,while whole-body lipid content significantly reduced in the CAP25 and CAP50 groups(P<0.05).The plasma alanine aminotransferase activities and triglyceride concentrations in the CAP inclusion groups were significantly lower than those in the CAP0 group(P<0.05).The plasma aspartate aminotransferase activity was significantly reduced in the CAP37.5 group(P<0.05).The richness and diversity of the gut-adhesive microbiota and the proportion of Clostridium sensu stricto 12 in the CAP50 group were significantly higher than those in the CAP0 group(P<0.05).Dietary CAP inclusion inhibited inflammatory responses by down-regulating the mRNA levels of interleukin 1b(IL1b),IL10 and transforming growth factor b1(P<0.05)in the liver.The mRNA levels of acetyl-CoA carboxylase 1 were significantly down-regulated in the CAP12.5,CAP25 and CAP37.5 groups(P<0.05),while that of fatty acid synthase was significantly down-regulated in the CAP50 group(P<0.05).These results demonstrate that dietary CAP inclusion could improve the hepatic and intestinal health of largemouth bass,and can be helpful to further develop CAP as a functional feed ingredient. | Shifeng Ma Xiaofang Liang Pei Chen Jie Wang Xu Gu Yuchang Qin Christophe Blecker Min Xue | 2022 | Animal Nutrition2022，，3： | 6 |
| 3 | 棉籽抗菌活性肽的分离纯化及鉴定显示文摘通过体外模拟消化系统对棉籽分离蛋白(cottonseed protein isolate,CPI)进行酶解,得到具有抗菌活性的酶解产物,并采用超滤(ultrafiltration,UF)、阴离子交换色谱(anion exchange chromatography,AEC)、半制备高效液相色谱(semi-preparation high performance liquid chromatography,semi-P-HPLC)分离技术对棉籽抗菌活性肽进行分离纯化,用电喷雾串联质谱(electrospray ionization-tandem mass spectrometry,ESI-MS/MS)鉴定棉籽抗菌肽的氨基酸序列。在抗菌活性肽分离纯化过程中,用UF对具有抗菌活性的CPI酶解产物进行分离,得到3个组分U-Ⅰ~U-Ⅲ。抗菌活性检测表明U-Ⅲ的抗菌能力最强;用AEC分离U-Ⅲ得到3个组分QF-Ⅰ~QF-Ⅲ,其中QF-Ⅱ抗菌能力最强;进一步采用semi-P-HPLC分离QF-Ⅱ得到4个组分PF-Ⅰ~PF-Ⅳ,其中PF-Ⅲ的抗菌能力最强,经HPLC检测为单一峰,ESI-MS/MS检测分析得到该肽的氨基酸序列为ISGLIYEETR(Ile-Ser-Gly-Leu-Ile-Tyr-Glu-Glu-Thr-Arg)。 | 韩晓燕 包郁明 辛凤姣 黄颖 Christophe BLECKER 戴小枫 | 2017 | 食品科学2017，38，11： | 5 |
| 4 | 棉籽蛋白酶解物的制备及其抗菌活性显示文摘【目的】通过体外模拟动物胃肠道消化环境,对两种棉籽蛋白的酶解产物抗菌活性进行研究,为棉籽蛋白精深加工、高值化利用提供理论依据。【方法】以棉籽粕为原料,用Osborne法和传统的碱溶酸沉法分别制备棉籽蛋白(清蛋白、球蛋白、醇溶蛋白及谷蛋白)和棉籽分离蛋白(cottonseed protein isolate,CPI),用凯氏定氮法测定所得棉籽蛋白的蛋白含量,Tricine-SDS-PAGE测定蛋白亚基组成,通过扫描电镜观察蛋白的表面微观结构,选取蛋白含量较高的球蛋白(cottonseed globulin,CPG)和CPI进行研究。通过体外模拟动物胃肠道消化环境,用胃蛋白酶和胰蛋白酶依次对CPG和CPI进行酶解;以大肠杆菌和金黄色葡萄球菌为受试菌,分别以抗生素卡那霉素(Kanamycin,Kan)及未经酶解的蛋白溶液为对照,研究棉籽蛋白酶解产物的抗菌活性,同时用高效液相色谱法(high performance liquid chromatography,HPLC)检测酶解产物中小肽的分子量大小及分布。【结果】碱溶酸沉法的提取率为(70.52±2.40)%,所得CPI的蛋白含量为(89.53±0.66)%;用Osborne法分别得到清蛋白、球蛋白、醇溶蛋白和谷蛋白等4种棉籽蛋白,提取率为(67.55±1.16)%,其中CPG的蛋白含量最高为(82.57±1.02)%。Tricine-SDS-PAGE图谱表明CPG的亚基组成与CPI较接近;扫描电镜观察到的蛋白表面微观结构差别较大,CPI为颗粒大小较均匀整齐的蜂窝状结构,CPG由大小不均一的蛋白颗粒构成;相对于CPI,CPG中氨基酸保留较为完全。相同加酶量处理情况下,CPI的水解度高于CPG,且棉籽分离蛋白的小分子肽段(MW≤0.8 k Da)含量(70%—85%)显著高于棉籽球蛋白(40%—60%)。抗菌活性检测结果表明,当胃蛋白酶-胰蛋白酶加酶量为5 000—5 000 U时,两种蛋白酶解产物的抗菌能力最强,此时CPI和CPG的水解度分别为(24.72±1.07)%和(19.26±0.39)%,二者酶解产物对大肠杆菌的抑制能力均高于对金黄色葡萄球菌的抑制能力;CPI酶解产物的抗菌活性比CPG高,两者未经消化的蛋白溶液均无抗菌能力。通过分子量测定结果分析得到CPI酶解产物的抗菌活性物质的分子量在0.57—0.75 k Da,而CPG分子量分布在0.66—0.78 k Da。【结论】两种方法制备的蛋白在提取率方面没有显著差异(P>0.05),在亚基组成方面,Osborne法分级的蛋白间差异较大,但CPG和CPI组成较为相似;二者经体外模拟消化后的酶解产物均具有一定的抗菌活性,CPI酶解产物的抗菌活性高于CPG。 | 韩晓燕 包郁明 辛凤姣 孔志强 Christophe Blecker 戴小枫 | 2016 | 中国农业科学2016，49，15： | 3 |
| 5 | Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review显示文摘 | Mohamed Elleuch Dorothea Bedigian Olivier Roiseux Souhail Besbes Christophe Blecker Hamadi Attia | 2010 | Food Chemistry2010，，2： | 2 |
| 6 | Date flesh: Chemical composition and characteristics of the dietary fibre显示文摘 | Mohamed Elleuch Souhail Besbes Olivier Roiseux Christophe Blecker Claude Deroanne Nour-Eddine Drira Hamadi Attia | 2008 | Food Chemistry2008，，3： | 2 |
| 7 | Chromatographic,Spectrometric and NMR Characterization of a New Set of Glucuronic Acid Esters Synthesized by Lipase 显示文摘 | Benoit Moreau Georges Lognay Christophe Blecker | 2007 | Biotechnol Agron Soc Environ2007，11，1： | 1 |
| 8 | Sterol composition of black cumin ( Nigella sativa L.) and Aleppo pine ( Pinus halepensis Mill.) seed oils显示文摘 | Salma Cheikh-Rouhou Souhail Besbes Georges Lognay Christophe Blecker Claude Deroanne Hamadi Attia | 2007 | Journal of Food Composition and Analysis2007，，2： | 1 |
| 9 | Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review显示文摘 | Mohamed Elleuch Dorothea Bedigian Olivier Roiseux Souhail Besbes Christophe Blecker Hamadi Attia | 2010 | Food Chemistry2010，，2： | 1 |
| 10 | Comparison of the glucooligosaccharide profiles produced from maltose by two different transglucosidases from Aspergillus niger显示文摘 | Goffin Dorothée Wathelet Bernard Blecker Christophe Deroanne Claude Malmendier Yves Paquot Michel | 2010 | Biotechnologie Agronomie Soci茅t茅 et Environnement2010，，4： | 1 |
| 11 | Date flesh: Chemical composition and characteristics of the dietary fibre显示文摘 | Mohamed Elleuch Souhail Besbes Olivier Roiseux Christophe Blecker Claude Deroanne Nour-Eddine Drira Hamadi Attia | 2008 | Food Chemistry2008，，3： | 1 |
| 12 | Heating effects on some quality charac--teristics of date seed oil显示文摘 | Souhail Besbes Christophe Blecker | 2005 | Food Chemistry2005，91，13： | 1 |
| 13 | Influence of monopalmitin on the isothermal crystallization mechanism of palm oil 显示文摘 | Verstringe Stefanie Danthine Sabine Blecker Christophe | 2013 | Food Research International2013，51，1： | 1 |
| 14 | Impact of purification and fractionation process on the chemical structure and physical properties of locust bean gum 显示文摘 | Gillet Sebastien Blecker Christophe Aguedo Mario | 2014 | Carbohydrate Polymers2014，108，： | 1 |
| 15 | Proteome analysis of the bovine milk fat globule: Enhancement of membrane purification显示文摘 | Caroline Vanderghem Christophe Blecker Sabine Danthine Claude Deroanne Eric Haubruge Fran?ois Guillonneau Edwin De Pauw Frédéric Francis | 2008 | International Dairy Journal2008，，9： | 1 |
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