RESUMEN
To extend the postharvest storage time of strawberries, this study aims to prepare a composite coating using plasma-activated hydrogen peroxide solution (PAH) synergized with nano-Ag@SiO2 by blending method to modify polyvinyl alcohol (PVA) solution. Results showed that the viscosity and the swelling rate of PVA significantly decreased with the addition of Ag@SiO2 at 0.18 %. Meanwhile, the elongation at break and the tensile strength of PVA increased to 0.87 MPa and 214 %. When the addition of Ag@SiO2 was 0.18 % and the composite ratio of PAH to PVA was 1:1, the composites could inactivate the pathogenic bacteria at 2 h. During the storage of strawberries, the initial colony counts on the surface of strawberries could be reduced by about 1 lg CFU/g after coating with the composite film. Moreover, with the extension of the storage time to 7 d, the respiratory intensity, colony counts, and rot index in the strawberries were 65.7 mg/(kgâ¢h), 4.05 log CFU/g, and 38.7 %. Meanwhile, the superoxide dismutase activity and Vc content were 944 U/g and 690 µg/g, respectively. Overall, this study provides ideas and the theoretical basis for applying composite films in fruit preservation.
RESUMEN
In this study, self-made cat food attractant was prepared by Maillard reaction using hydrolysate of grass carp waste as raw material and glucose and cysteine hydrochloride as substrate. Its volatile compounds, antioxidant capacity, and pet palatability were investigated. The volatile compounds of attractants were analyzed using gas chromatography-mass spectrometry (GC-MS) which showed that alcohols and aldehydes were the most volatile in self-made attractants, accounting for 34.29% and 33.52%, respectively. Furthermore, Maillard reaction could significantly increase the antioxidant activity of self-made attractant, including scavenging activity on OH and DPPH free radicals as well as the chelating ability of Fe2+. The acceptance and palatability of two kinds of cat food were studied by adding 3% self-made or commercial attractants. The results of this study also found that both attractants could remarkably improve the intake rate of cat food. However, the self-made group was significantly less than the commercial group in first smell, first bite, and feeding rate, which might be because of the absence of umami ingredients and spices in self-made attractants.
Asunto(s)
Reacción de Maillard , Compuestos Orgánicos Volátiles , Gatos , Animales , Antioxidantes/química , Alimentación Animal/análisis , Cromatografía de Gases y Espectrometría de Masas/métodos , Especias/análisis , Compuestos Orgánicos Volátiles/farmacología , Compuestos Orgánicos Volátiles/análisisRESUMEN
Heat shock protein 90 (Hsp90) is an essential molecular chaperone with versatile functions in cell homeostatic control under both normal and stress conditions. Hsp90 has been found to be expressed on the cell surface, but the mechanism of Hsp90 association to the membrane remains obscure. In this study, the direct interaction of Hsp90 and phospholipid vesicles was characterized, and the role of Hsp90 on membrane physical state was explored. Using surface plasmon resonance (SPR), we observed a strong interaction between Hsp90 and different compositions of lipid. Hsp90 had a preference to bind with more unsaturated phospholipid species and the affinity was higher with negatively charged lipids than zwitterionic lipids. Increasing the mole fraction of cholesterol in the phospholipid led to a decrease of binding affinity to Hsp90. Circular dichroism (CD) spectroscopy of Hsp90 in PC membranes showed more α-helix structure than in aqueous buffer. The differential scanning calorimeter (DSC) and fluorescence polarization results showed Hsp90 could affect the transition temperature and fluidity of the bilayer. We postulate from these results that the association between Hsp90 and membranes may involve both electrostatic and hydrophobic force, and constitute a possible mechanism that modulates membrane lipid order during thermal fluctuations.