Magazine et Edition

Volume 26 (2022): Edition 1 (June 2022)

Volume 25 (2021): Edition 2 (December 2021)

Volume 25 (2021): Edition 1 (June 2021)

Volume 24 (2020): Edition 2 (December 2020)

Volume 24 (2020): Edition 1 (June 2020)

Volume 23 (2019): Edition 2 (December 2019)

Volume 23 (2019): Edition 1 (June 2019)

Volume 22 (2018): Edition 2 (December 2018)

Volume 22 (2018): Edition 1 (August 2018)

Volume 21 (2017): Edition 2 (December 2017)

Volume 21 (2017): Edition 1 (June 2017)

Volume 20 (2016): Edition 2 (December 2016)

Volume 20 (2016): Edition 1 (June 2016)

Volume 19 (2015): Edition 2 (December 2015)

Volume 19 (2015): Edition 1 (July 2015)

Volume 18 (2014): Edition 2 (December 2014)

Volume 18 (2014): Edition 1 (June 2014)

Volume 17 (2013): Edition 2 (December 2013)

Volume 17 (2013): Edition 1 (June 2013)

Détails du magazine
Format
Magazine
eISSN
2344-150X
Première publication
30 Jul 2013
Période de publication
2 fois par an
Langues
Anglais

Chercher

Volume 20 (2016): Edition 1 (June 2016)

Détails du magazine
Format
Magazine
eISSN
2344-150X
Première publication
30 Jul 2013
Période de publication
2 fois par an
Langues
Anglais

Chercher

10 Articles
access type Accès libre

Possibilities to develop low-fat products: a review

Publié en ligne: 18 Jun 2016
Pages: 3 - 19

Résumé

Abstract

Research has proved a relationship between high fat consumption and rise in obesity, atherosclerosis, coronary heart diseases and high blood pressure. Therefore is recommended the moderate consumption of fat, such that the total fat does not exceed 30% of total energy intake. Our body needs fats because are providers of calories, essential fatty acids, fat-soluble vitamins and also they are necessary ingredients of the foods. The development of products with low-fat content can be considerate a challenge because the lipids offers aroma, texture, appearance, flavour and mouth feel, qualities that customers want in food products. A fat reduction can be achieved by using different fat replacers to ensure the functionality of the replaced fat. Functional components of fat replacers can have a significant role in promotion of wellbeing, in treating and preventing diseases. Thus, fat replacers should be recognized as safe and healthy, which have sensorial and functional properties. This paper reviews the fat replacers used to obtain foods as meat-based or dairy products. Some ways to obtain healthier meat products by reducing saturated fats content consist in the utilization of unsaturated vegetable oils, vegetable products, fibre. The utilization of fibre in products such bolognas, sausages or hamburgers, can improve the texture profile, binding properties and the characteristics regarding the cooking process. A fat reduction in dairy products can be achieved by replacing it with starches, polysaccharides, gums or fibres from cereal, vegetables and fruits. In acidified milk products, fibres have benefits as: low syneresis, sensory characteristics accepted by consumers, improvement of texture and rheological properties. In cheeses production, the fat reduction can be realised by replacing it with carbohydrate or protein-based replacers in order to obtain a final product with proper characteristics.

Mots clés

  • fat
  • health
  • fat substitutes
  • fat mimetics
access type Accès libre

Encapsulation of plant and animal oils used in dairy industry: A review

Publié en ligne: 18 Jun 2016
Pages: 21 - 40

Résumé

Abstract

The development of new food products enriched with biologically active components is a topical issue for modern food science and practice. Many of these substances are unstable when being incorporated into the food matrix, which demands a study on the possibilities to stabilize them before use. Encapsulation of biologically active substances is a method which provides stability of the substance in the food product. The principles for implementing encapsulation of biologically active substances, especially natural oils, the matrices and the encapsulation methods are discussed in the present review. Data on the impact of key process parameters of encapsulation, the biological value of oils and the opportunities for application of the encapsulated systems in different groups of dairy products are presented.

Mots clés

  • oil encapsulation
  • methods for encapsulation
  • dairy industry
access type Accès libre

Application of central composite design to optimize the amount of carbon source and prebiotics for Bifidobacterium bifidum BB01

Publié en ligne: 18 Jun 2016
Pages: 41 - 52

Résumé

Abstract

The objective of the present study was to obtain the optimum proportion of the carbon source and prebiotics for Bifidobacterium bifidum BB01 by the central composite design (CCD). The effect of carbon source (lactose) and two prebiotics (inulin and fructooligosaccharides) on the BB01 were observed by measuring the OD600 value, pH value and the viable counts at 18h. The final optimized concentrations of carbon source and prebiotics were: lactose 1.6%, inulin 0.26%, and fructooligosaccharides 0.22%. The result indicates that the growth of B. bifidum BB01 shows an significant increase in the optimized culture medium (p < 0.05), the OD600 value reached 1.434 at 18h, which increased 6.58% compared to the control. And the viable counts of B. bifidum BB01 increased 24.36% and reached (2.17±0.06) ×109cfu/mL. The results show that the optimization of the carbon source and prebiotics using CCD in this study is workable and necessary.

Mots clés

  • central composite design
  • prebiotics
  • probiotics
access type Accès libre

Optimization of nitrogen source for Bifidobacterium bifidum using response surface methodology

Publié en ligne: 18 Jun 2016
Pages: 53 - 64

Résumé

Abstract

In order to improve the viable counts of Bifidobacterium bifidum BB01 in the liquid medium, the Central Composite Design (CCD) was used to optimize the nitrogen source in the medium of B. bifidum BB01. The results showed that the nitrogen source composition of B. bifidum BB01 was: peptone 0.9%, yeast extracts 0.3%, beef paste 0.7%. Under the optimal conditions, the viable counts of B. bifidum BB01 reached (2.49±0.06)×109CFU/mL after cultured at 18h, which was 42.97% higher than MRS (lactose), and 12.85% higher than the optimized MRS medium (carbon source and prebiotics were optimized). Therefore, the CCD used in this study is workable for promoting the growth of B. bifidum BB01.

Mots clés

  • response surface methodology
  • optimization
  • nitrogen source
access type Accès libre

Considerations over the floating speed of a particle in vacuum pneumatic conveying sytems in flour milling

Publié en ligne: 18 Jun 2016
Pages: 65 - 76

Résumé

Abstract

The present paper is a theoretical study aiming for to assess the influence of the different factors such as deviation from the spherical form of a particle, specific mass load of the pneumatic conveying pipe and the report between the particle diameter and the pipe diameter, over the floating speed of a particle. For a non-spherical particle, the Magnus force is affecting the floating speed of the given particle by increasing or decreasing it. The equation deducted within the present study, describes the movement of a particle or a fluid swirl under the resultant force with emphasis on the evaluation of the nature and magnitude of the Magnus force. The same Magnus Force explains the movement of the swirls in fluids, as for the wind swirls (hurricane) or water swirls. The next part of the study relate the report between the particle diameter and the pipe diameter as well as the specific loads of the pipe, to the same floating speed. A differentiation in denominating the floating speed is proposed as well as that for the non-spherical particle the floating speed should be a domain, rather than a single value.

Mots clés

  • floating speed
  • pneumatic conveying
  • dilute phase
access type Accès libre

Comparison of ACE inhibitory activity in skimmed goat and cow milk hydrolyzed by alcalase, flavourzyme, neutral protease and proteinase K

Publié en ligne: 18 Jun 2016
Pages: 77 - 84

Résumé

Abstract

Angiotensin I converting enzyme (ACE) inhibitory peptides derived from milk proteins have obvious effect of lowering blood pressure, safe and non-toxic side effects. This study compared four commercial proteases, namely alcalase, flavourzyme, neutral protease and proteinase K for their ACE inhibitory activity in skimmed goat and cow milk and identified the best one with higher ACE inhibitory activity. The degree of hydrolysis (DH) of alcalase and proteinase K were much higher than flavourzyme, neutral protease for both skimmed goat and cow milk. Alcalase was the best enzyme to produce ACE inhibitory peptides from goat milk, with the ACE inhibitory activity 95.31%, while proteinase K was the optimal protease for hydrolyzing cow milk, with 81.28% ACE inhibitory activity. Furthermore, no correlation was obtained between the ACE inhibitory activity and DH for both goat and cow milk.

Mots clés

  • goat and cow milk
  • enzymatic hydrolysis
  • ACE inhibitory peptides
access type Accès libre

The evaluation of nanoparticles ZnO and TiO2 effects on Saccharomyces cerevisiae CNMN-Y-20 yeast strain

Publié en ligne: 18 Jun 2016
Pages: 85 - 92

Résumé

Abstract

This paper investigates the action of nanoparticles ZnO (10 nm) and TiO2 (30 nm) on growth of Saccharomyces cerevisiae CNMN-Y-20 yeast. Nanoparticles in concentration of 0,5; 1,0 and 5,0 mg/L in YPD medium did not modify significantly cell proliferation, biomass production, the carbohydrate content and the content of β-glucans at Saccharomyces cerevisiae CNMN-Y-20. Nanoparticles ZnO and TiO2 contributed to the decrease in protein content, which demonstrated the appearance of the alterations of yeast cell membranes.

Mots clés

  • nanoparticles
  • multiplication
  • carbohydrates
  • β-glucans
  • proteins
access type Accès libre

Metal food packaging design based on hazard analysis critical control point (HACCP) system in canned food safety

Publié en ligne: 18 Jun 2016
Pages: 93 - 104

Résumé

Abstract

This study aims to design metal food packaging with hazard analysis critical control point (HACCP). First, theory of HACCP was introduced in detail. Taking empty cans provided by Wuxi Huapeng Food Packaging Company as an example, we studied migration of bisphenol compounds in coating of food can to food stimulant. Moreover, packaging design of luncheon meat can was taken as an example to confirm whether HACCP system could effectively control migration of phenolic substance. Results demonstrated that, coating of such empty were more likely to contain multiple bisphenol compounds such as bisphenol A (BPA), and bisphenol A diglycidyl ether (BADGE) was considered as the leading bisphenol pollutant; food stimulant of different types, storage temperature and time could all impact migration of bisphenol compounds. HACCP system was proved to be effective in controlling hazards of phenolic substance in luncheon meat can and could reduce various phenolic substance indexes to an acceptable range. Therefore, HACCP can control migration of phenolic substance and recontamination of food and thus ensure food safety.

Mots clés

  • HACCP system
  • Metal food packaging
  • food safety
access type Accès libre

Assessment and determination of lyoprotectant for survival of freeze-dried Lactobacillus rhamnosus

Publié en ligne: 18 Jun 2016
Pages: 105 - 113

Résumé

Abstract

Currently research of lactic acid bacteria focus primarily on the functional probiotics, which are major beneficial biota in the gastrointestinal tract, have been industrial manufactured. Probiotics confer health benefits on the host need adequate amounts. However, the absence of data makes it difficult to ensure the maintenance biological activities and population of probiotic. In this research, a fractional factorial design and steepest ascent experiment were used to analyze the influence of lyoprotectant as carbohydrates, prebiotics and amino acids on the survival of the probiotic Lactobacillus rhamnosus. The results indicated a maximum survival rate and population of viable bacteria of L. rhamnosus to be 55.84 % and 1.60 ×1011 CFU/g after freeze-dried by using a combination of 10 g/100mL Sucrose, 2.5 g/100mL Isomaltooligosaccharide, 12 g/100mL Hydroxyproline. To a large extent, the survival and viability were dependent on the cryoprotectant used and make probiotics more attractive from a practical application in industrial viewpoint.

Mots clés

  • freeze drying
  • lyoprotectant
  • prebiotic
  • amino acids
access type Accès libre

Analysis on effect of separation and purification of glycoprotein extracted from Camellia seeds and its functional activity as basis for the economic development of Camellia oleifera industry

Publié en ligne: 18 Jun 2016
Pages: 115 - 132

Résumé

Abstract

Taking Camellia oleifera seeds as raw materials, this study explored extraction and purification of glycoprotein separated from Camellia seeds as well as its antitumor activity, aiming to provide a theoretical basis for the economic development of Camellia oleifera industry. Key impact factors of Camellia seed glycoprotein were extracted using buffer solution method and water extraction method and a regression model was set up. Methyl thiazolyl tetrazolium was used to evaluate the in vitro antitumor activity of glycoprotein extracted from Camellia seeds and Differential Scanning Calorimetry (DSC) was used to measure its denaturation enthalpy value. Results indicated that protein and sugar yields were 8.96% and 17.05% respectively under optimal conditions when water extraction method was used. Crude glycoprotein extracted from Camellia oleifera had a certain inhibitory effect on human hepatoma cell HepG2, gastric cancer cell MGC-803 and breast cancer cell MCF-7 and crude glycoprotein extracted from Camellia oleifera by water-extraction and alcohol-precipitation method had a strong antitumor effect. Crude glycoprotein obtained in the two different ways was capable of scavenging DPPH, •OH and O2g- free radicals and also showed good reducing capacity. DSC measurement results revealed that specific rotation of COGP2a[α]n20${\rm{COGP}}2{\rm{a}}\left[ \alpha \right]_n^{20} $ was - 32.5. Antitumor experiment in vitro showed that glycoprotein extracted from Camellia seeds in the two different ways had a certain inhibitory effect on HepG2, MGC-803 and MCF-7, which has important theoretical and realistic significances to promoting utilization value of camellia resources, strengthening Camellia oleifera’s comprehensive development and utilization of high added value as well as enriching types and functions of active glycoprotein.

Mots clés

  • glycoprotein
  • tumor resistance
  • cell apoptosis
  • oxidation resistance
10 Articles
access type Accès libre

Possibilities to develop low-fat products: a review

Publié en ligne: 18 Jun 2016
Pages: 3 - 19

Résumé

Abstract

Research has proved a relationship between high fat consumption and rise in obesity, atherosclerosis, coronary heart diseases and high blood pressure. Therefore is recommended the moderate consumption of fat, such that the total fat does not exceed 30% of total energy intake. Our body needs fats because are providers of calories, essential fatty acids, fat-soluble vitamins and also they are necessary ingredients of the foods. The development of products with low-fat content can be considerate a challenge because the lipids offers aroma, texture, appearance, flavour and mouth feel, qualities that customers want in food products. A fat reduction can be achieved by using different fat replacers to ensure the functionality of the replaced fat. Functional components of fat replacers can have a significant role in promotion of wellbeing, in treating and preventing diseases. Thus, fat replacers should be recognized as safe and healthy, which have sensorial and functional properties. This paper reviews the fat replacers used to obtain foods as meat-based or dairy products. Some ways to obtain healthier meat products by reducing saturated fats content consist in the utilization of unsaturated vegetable oils, vegetable products, fibre. The utilization of fibre in products such bolognas, sausages or hamburgers, can improve the texture profile, binding properties and the characteristics regarding the cooking process. A fat reduction in dairy products can be achieved by replacing it with starches, polysaccharides, gums or fibres from cereal, vegetables and fruits. In acidified milk products, fibres have benefits as: low syneresis, sensory characteristics accepted by consumers, improvement of texture and rheological properties. In cheeses production, the fat reduction can be realised by replacing it with carbohydrate or protein-based replacers in order to obtain a final product with proper characteristics.

Mots clés

  • fat
  • health
  • fat substitutes
  • fat mimetics
access type Accès libre

Encapsulation of plant and animal oils used in dairy industry: A review

Publié en ligne: 18 Jun 2016
Pages: 21 - 40

Résumé

Abstract

The development of new food products enriched with biologically active components is a topical issue for modern food science and practice. Many of these substances are unstable when being incorporated into the food matrix, which demands a study on the possibilities to stabilize them before use. Encapsulation of biologically active substances is a method which provides stability of the substance in the food product. The principles for implementing encapsulation of biologically active substances, especially natural oils, the matrices and the encapsulation methods are discussed in the present review. Data on the impact of key process parameters of encapsulation, the biological value of oils and the opportunities for application of the encapsulated systems in different groups of dairy products are presented.

Mots clés

  • oil encapsulation
  • methods for encapsulation
  • dairy industry
access type Accès libre

Application of central composite design to optimize the amount of carbon source and prebiotics for Bifidobacterium bifidum BB01

Publié en ligne: 18 Jun 2016
Pages: 41 - 52

Résumé

Abstract

The objective of the present study was to obtain the optimum proportion of the carbon source and prebiotics for Bifidobacterium bifidum BB01 by the central composite design (CCD). The effect of carbon source (lactose) and two prebiotics (inulin and fructooligosaccharides) on the BB01 were observed by measuring the OD600 value, pH value and the viable counts at 18h. The final optimized concentrations of carbon source and prebiotics were: lactose 1.6%, inulin 0.26%, and fructooligosaccharides 0.22%. The result indicates that the growth of B. bifidum BB01 shows an significant increase in the optimized culture medium (p < 0.05), the OD600 value reached 1.434 at 18h, which increased 6.58% compared to the control. And the viable counts of B. bifidum BB01 increased 24.36% and reached (2.17±0.06) ×109cfu/mL. The results show that the optimization of the carbon source and prebiotics using CCD in this study is workable and necessary.

Mots clés

  • central composite design
  • prebiotics
  • probiotics
access type Accès libre

Optimization of nitrogen source for Bifidobacterium bifidum using response surface methodology

Publié en ligne: 18 Jun 2016
Pages: 53 - 64

Résumé

Abstract

In order to improve the viable counts of Bifidobacterium bifidum BB01 in the liquid medium, the Central Composite Design (CCD) was used to optimize the nitrogen source in the medium of B. bifidum BB01. The results showed that the nitrogen source composition of B. bifidum BB01 was: peptone 0.9%, yeast extracts 0.3%, beef paste 0.7%. Under the optimal conditions, the viable counts of B. bifidum BB01 reached (2.49±0.06)×109CFU/mL after cultured at 18h, which was 42.97% higher than MRS (lactose), and 12.85% higher than the optimized MRS medium (carbon source and prebiotics were optimized). Therefore, the CCD used in this study is workable for promoting the growth of B. bifidum BB01.

Mots clés

  • response surface methodology
  • optimization
  • nitrogen source
access type Accès libre

Considerations over the floating speed of a particle in vacuum pneumatic conveying sytems in flour milling

Publié en ligne: 18 Jun 2016
Pages: 65 - 76

Résumé

Abstract

The present paper is a theoretical study aiming for to assess the influence of the different factors such as deviation from the spherical form of a particle, specific mass load of the pneumatic conveying pipe and the report between the particle diameter and the pipe diameter, over the floating speed of a particle. For a non-spherical particle, the Magnus force is affecting the floating speed of the given particle by increasing or decreasing it. The equation deducted within the present study, describes the movement of a particle or a fluid swirl under the resultant force with emphasis on the evaluation of the nature and magnitude of the Magnus force. The same Magnus Force explains the movement of the swirls in fluids, as for the wind swirls (hurricane) or water swirls. The next part of the study relate the report between the particle diameter and the pipe diameter as well as the specific loads of the pipe, to the same floating speed. A differentiation in denominating the floating speed is proposed as well as that for the non-spherical particle the floating speed should be a domain, rather than a single value.

Mots clés

  • floating speed
  • pneumatic conveying
  • dilute phase
access type Accès libre

Comparison of ACE inhibitory activity in skimmed goat and cow milk hydrolyzed by alcalase, flavourzyme, neutral protease and proteinase K

Publié en ligne: 18 Jun 2016
Pages: 77 - 84

Résumé

Abstract

Angiotensin I converting enzyme (ACE) inhibitory peptides derived from milk proteins have obvious effect of lowering blood pressure, safe and non-toxic side effects. This study compared four commercial proteases, namely alcalase, flavourzyme, neutral protease and proteinase K for their ACE inhibitory activity in skimmed goat and cow milk and identified the best one with higher ACE inhibitory activity. The degree of hydrolysis (DH) of alcalase and proteinase K were much higher than flavourzyme, neutral protease for both skimmed goat and cow milk. Alcalase was the best enzyme to produce ACE inhibitory peptides from goat milk, with the ACE inhibitory activity 95.31%, while proteinase K was the optimal protease for hydrolyzing cow milk, with 81.28% ACE inhibitory activity. Furthermore, no correlation was obtained between the ACE inhibitory activity and DH for both goat and cow milk.

Mots clés

  • goat and cow milk
  • enzymatic hydrolysis
  • ACE inhibitory peptides
access type Accès libre

The evaluation of nanoparticles ZnO and TiO2 effects on Saccharomyces cerevisiae CNMN-Y-20 yeast strain

Publié en ligne: 18 Jun 2016
Pages: 85 - 92

Résumé

Abstract

This paper investigates the action of nanoparticles ZnO (10 nm) and TiO2 (30 nm) on growth of Saccharomyces cerevisiae CNMN-Y-20 yeast. Nanoparticles in concentration of 0,5; 1,0 and 5,0 mg/L in YPD medium did not modify significantly cell proliferation, biomass production, the carbohydrate content and the content of β-glucans at Saccharomyces cerevisiae CNMN-Y-20. Nanoparticles ZnO and TiO2 contributed to the decrease in protein content, which demonstrated the appearance of the alterations of yeast cell membranes.

Mots clés

  • nanoparticles
  • multiplication
  • carbohydrates
  • β-glucans
  • proteins
access type Accès libre

Metal food packaging design based on hazard analysis critical control point (HACCP) system in canned food safety

Publié en ligne: 18 Jun 2016
Pages: 93 - 104

Résumé

Abstract

This study aims to design metal food packaging with hazard analysis critical control point (HACCP). First, theory of HACCP was introduced in detail. Taking empty cans provided by Wuxi Huapeng Food Packaging Company as an example, we studied migration of bisphenol compounds in coating of food can to food stimulant. Moreover, packaging design of luncheon meat can was taken as an example to confirm whether HACCP system could effectively control migration of phenolic substance. Results demonstrated that, coating of such empty were more likely to contain multiple bisphenol compounds such as bisphenol A (BPA), and bisphenol A diglycidyl ether (BADGE) was considered as the leading bisphenol pollutant; food stimulant of different types, storage temperature and time could all impact migration of bisphenol compounds. HACCP system was proved to be effective in controlling hazards of phenolic substance in luncheon meat can and could reduce various phenolic substance indexes to an acceptable range. Therefore, HACCP can control migration of phenolic substance and recontamination of food and thus ensure food safety.

Mots clés

  • HACCP system
  • Metal food packaging
  • food safety
access type Accès libre

Assessment and determination of lyoprotectant for survival of freeze-dried Lactobacillus rhamnosus

Publié en ligne: 18 Jun 2016
Pages: 105 - 113

Résumé

Abstract

Currently research of lactic acid bacteria focus primarily on the functional probiotics, which are major beneficial biota in the gastrointestinal tract, have been industrial manufactured. Probiotics confer health benefits on the host need adequate amounts. However, the absence of data makes it difficult to ensure the maintenance biological activities and population of probiotic. In this research, a fractional factorial design and steepest ascent experiment were used to analyze the influence of lyoprotectant as carbohydrates, prebiotics and amino acids on the survival of the probiotic Lactobacillus rhamnosus. The results indicated a maximum survival rate and population of viable bacteria of L. rhamnosus to be 55.84 % and 1.60 ×1011 CFU/g after freeze-dried by using a combination of 10 g/100mL Sucrose, 2.5 g/100mL Isomaltooligosaccharide, 12 g/100mL Hydroxyproline. To a large extent, the survival and viability were dependent on the cryoprotectant used and make probiotics more attractive from a practical application in industrial viewpoint.

Mots clés

  • freeze drying
  • lyoprotectant
  • prebiotic
  • amino acids
access type Accès libre

Analysis on effect of separation and purification of glycoprotein extracted from Camellia seeds and its functional activity as basis for the economic development of Camellia oleifera industry

Publié en ligne: 18 Jun 2016
Pages: 115 - 132

Résumé

Abstract

Taking Camellia oleifera seeds as raw materials, this study explored extraction and purification of glycoprotein separated from Camellia seeds as well as its antitumor activity, aiming to provide a theoretical basis for the economic development of Camellia oleifera industry. Key impact factors of Camellia seed glycoprotein were extracted using buffer solution method and water extraction method and a regression model was set up. Methyl thiazolyl tetrazolium was used to evaluate the in vitro antitumor activity of glycoprotein extracted from Camellia seeds and Differential Scanning Calorimetry (DSC) was used to measure its denaturation enthalpy value. Results indicated that protein and sugar yields were 8.96% and 17.05% respectively under optimal conditions when water extraction method was used. Crude glycoprotein extracted from Camellia oleifera had a certain inhibitory effect on human hepatoma cell HepG2, gastric cancer cell MGC-803 and breast cancer cell MCF-7 and crude glycoprotein extracted from Camellia oleifera by water-extraction and alcohol-precipitation method had a strong antitumor effect. Crude glycoprotein obtained in the two different ways was capable of scavenging DPPH, •OH and O2g- free radicals and also showed good reducing capacity. DSC measurement results revealed that specific rotation of COGP2a[α]n20${\rm{COGP}}2{\rm{a}}\left[ \alpha \right]_n^{20} $ was - 32.5. Antitumor experiment in vitro showed that glycoprotein extracted from Camellia seeds in the two different ways had a certain inhibitory effect on HepG2, MGC-803 and MCF-7, which has important theoretical and realistic significances to promoting utilization value of camellia resources, strengthening Camellia oleifera’s comprehensive development and utilization of high added value as well as enriching types and functions of active glycoprotein.

Mots clés

  • glycoprotein
  • tumor resistance
  • cell apoptosis
  • oxidation resistance

Planifiez votre conférence à distance avec Sciendo