New era for mucosal mast cells: their roles in inflammation,allergic immune responses and adjuvant development

To achieve immune homeostasis in such a harsh environment as the intestinal mucosa, both active and quiescent immunity operate simultaneously. Disruption of gut immune homeostasis leads to the development of intestinal immune diseases such as colitis and food allergies. Among various intestinal innate immune cells, mast cells (MCs) play critical roles in protective immunity against pathogenic microorganisms, especially at mucosal sites. This suggests the potential for a novel MC-targeting type of vaccine adjuvant. Dysregulated activation of MCs also results in inflammatory responses in mucosal compartments. The regulation of this yin and yang function of MCs remains to be elucidated. In this review, we focus on the roles of mucosal MCs in the regulation of intestinal allergic reaction, inflammation and their potential as a new target for the development of mucosal adjuvants.     

Nature’s Chemical Signatures in Human Olfaction: A Foodborne Perspective for Future Biotechnology

The biocatalytic production of flavor naturals that determine chemosensory percepts of foods and beverages is an ever challenging target for academic and industrial research. Advances in chemical trace analysis and post‐genomic progress at the chemistry–biology interface revealed odor qualities of nature’s chemosensory entities to be defined by odorant‐induced olfactory receptor activity patterns. Beyond traditional views, this review and meta‐analysis now shows characteristic ratios of only about 3 to 40 genuine key odorants for each food, from a group of about 230 out of circa 10 000 food volatiles. This suggests the foodborn stimulus space has co‐evolved with, and roughly match our circa 400 olfactory receptors as best natural agonists. This perspective gives insight into nature’s chemical signatures of smell, provides the chemical odor codes of more than 220 food samples, and beyond addresses industrial implications for producing recombinants that fully reconstruct the natural odor signatures for use in flavors and fragrances, fully immersive interactive virtual environments, or humanoid bioelectronic noses.     

The Applicability of Essential Oils in Different Stages of Production of Animal-Based Foods

Essential oils (EOs) have been used for centuries, and interest in these compounds has been revived in recent years. Due to their unique chemical composition as well as antimicrobial, immunostimulatory, anti-inflammatory and antioxidant properties, EOs are used in pharmacology, cosmetology and, increasingly, in animal breeding and rearing, and processing of animal raw materials. Essential oils have become a natural alternative to preservatives, taste enhancers and, most importantly, antibiotics, because the European Union banned the use of antibiotics in metaphylaxis in animal husbandry in 2006. In the animal production chain, EOs are used mainly as feed additives to improve feed palatability and increase feed intake, improve animal resistance and health status, and to prevent and treat diseases. Recent research indicates that EOs can also be applied to sanitize poultry houses, and they can be used as biopesticides in organic farming. Essential oils effectively preserve meat and milk and, consequently, improve the safety, hygiene and quality of animal-based foods. Novel technologies such as encapsulation may increase the bioavailability of EOs and their application in the production of food and feed additives.     

The Existing Methods and Novel Approaches in Mycotoxins’ Detection

Mycotoxins represent a wide range of secondary, naturally occurring and practically unavoidable fungal metabolites. They contaminate various agricultural commodities like cereals, maize, peanuts, fruits, and feed at any stage in pre- or post-harvest conditions. Consumption of mycotoxin-contaminated food and feed can cause acute or chronic toxicity in human and animals. The risk that is posed to public health have prompted the need to develop methods of analysis and detection of mycotoxins in food products. Mycotoxins wide range of structural diversity, high chemical stability, and low concentrations in tested samples require robust, effective, and comprehensible detection methods. This review summarizes current methods, such as chromatographic and immunochemical techniques, as well as novel, alternative approaches like biosensors, electronic noses, or molecularly imprinted polymers that have been successfully applied in detection and identification of various mycotoxins in food commodities. In order to highlight the significance of sampling and sample treatment in the analytical process, these steps have been comprehensively described.     

基于高光谱技术的有机鸡蛋与普通鸡蛋鉴别

当今全球范围内有机食品行业发展迅速,体现出消费者对食品质量安全的重视。相比于普通鸡蛋,有机鸡蛋因严格的生产条件以及更高的营养价值生产成本更高、售价更贵。市面上所销售的有机鸡蛋虽取得了严格有机食品认证标识,但依旧不能阻止不法份子将普通鸡蛋冒充有机鸡蛋销售,从而谋取利润。这一行为不仅会损害有机鸡蛋生产商的利益,也降低了人们对有机食品的信任度,为此需要一种有效的对有机鸡蛋和普通鸡蛋无损鉴别方法。使用高光谱技术透射成像的方式,可以获取物质内部的信息,以有机鸡蛋和普通鸡蛋为试验对象,采集鸡蛋样本364～1 025 nm波长范围的高光谱图像数据,从采集到的数据中提取出鸡蛋蛋清和蛋黄感兴趣区域(ROI)的平均透射光谱数据。根据透射光谱曲线图筛选出有机鸡蛋与普通鸡蛋光谱响应差异明显的波段区间,分别通过偏最小二乘判别分析(PLS-DA)和支持向量机(SVM)建立鸡蛋类别的鉴别模型,结果表明模型分别根据蛋黄区域与蛋清区域数据进行建模的鉴别准确率相近,进一步对蛋黄区域数据进行分析。由于高光谱数据量大且存在大量冗余信息,给数据采集、存储、传输和建模处理都带来不便,因此分别通过连续投影算法(SPA)和竞争性自适应重加权算法(CARS)对蛋黄ROI数据进行降维处理,剔除了大量冗余信息后再建模。最终,使用对蛋黄ROI区域运用SPA降维后得到的23个特征波长建立的SPA-SVM鉴别模型在测试集的准确率最高达到94.2%。结果表明,通过高光谱技术对有机鸡蛋和普通鸡蛋进行无损鉴别有一定效果。     

Modelling of composting of food waste in a column reactor

The composting of organic solid waste, the mixture of fruit and vegetable leftovers enriched with night soil, was investigated in a closed thermally insulated reactor. It was found that 80.9 % of the original substrate biodegraded after 14 days. A mathematical model of the column reactor was proposed where the biodegradation rate of the organic solid waste was described using simple n-thorder kinetics. A good prediction of process performance was obtained using the proposed kinetics and experimentally obtained reaction heat. Presented at the 33rd International Conference of the Slovak Society of Chemical Engineering, Tatranské Matliare, 22–26 May 2006.     

放大反应-氯化钠增敏光度法测定食品中的微量碘

样品中的有机碘高温灰化后，在酸性条件下，经饱和溴水将I^-氧化为IO3^-.在0．06％的磷酸酸度条件下，以KI还原KIO3，使样品中的碘放大六倍。系统优化选择了定波长、磷酸酸度、氯化钠质量浓度、淀粉用量、碘化钾用量等。在选定的最佳实验条件下，碘质量浓度在0～3．2μg／mL范围旱良好线性关系，相关系数为0．9995；方法榆出限为0．028μg／mL，回收率为96．27％～106．43％。     

非均匀Chemostat中非单食物链模型稳态正解的存在性

研究一类由反应扩散方程组描述的非均匀Chemostat中微生物之间既表现竞争关系又表现捕食被捕食关系的模型．用特征值理论确定了系统正稳态解存在的必要条件，用锥映射不动点指数方法给出了系统正稳态解存在的充分条件．     

微分脉冲溶出伏安法同时测定食品中的锌铁锰

在1％乙二胺-0．1mol／L酒石酸钠-pH11．82 Britton—Robinson缓冲溶液体系中用微分脉冲溶出伏安法同时测定锌、铁、锰三种微量元素。它们的峰电位分别为-1184，-1392和-1456mV(vs．Ag/AgCl)；线性范围分别为：0.001—0.015，0．005—0．05和0．04—0．7μg／mL，最低检出浓度分别为0．0007，0．0014和0．0193μg／mL。本法操作简便、准确、灵敏度较高，用于食品中这三种元素的分析，结果令人满意。     

“产、学、研、用”一体化仪器分析实验教学改革的探索与实践

仪器分析实验在大学化学实验教学中占有非常重要的地位,结合吉林大学化学学院仪器分析实验“产、学、研、用”一体化教学模式,从实验教学内容的改革与探索和实验教学平台的建设与实践2个方面,围绕教学仪器的研制与开发、教学方法与课程设计、育人模式与运行机制等内容进行了分析和论述。