According to the proportion of 1:1, konjac flour and mulberry leaf powder are compounded into a kind of dietary fiber source(KMCP). It is found to be good for anti-inflammation. However, its precise anti-allergic rhin...According to the proportion of 1:1, konjac flour and mulberry leaf powder are compounded into a kind of dietary fiber source(KMCP). It is found to be good for anti-inflammation. However, its precise anti-allergic rhinitis effect and mechanism remain unknown. In our work, the effect of KMCP on allergic rhinitis(AR)induced by ovalbumin(OVA)was investigated. We found that the number of nasal rubbing and sneezing, the eosinophil(EOS)count in the nasal mucosa, and the serum levels of histamine(HIS), OVA-specific immunoglobulin E(OVA-sIgE)and interleukin-4(IL-4)were decreased, and the histopathological changes of nasal mucosa were inhibited. Additionally, the experiments further proved that the KMCP treatment could exert substantial effects on short-chain fatty acids(SCFAs)metabolism in the cecum as well. Overall findings suggest that KMCP could suppress the inflammatory response in AR mice, and serve as a novel curative therapeutic for AR without side effects.展开更多
With concentrated juice of mulberry as raw material, the influence of type and dosage of dry aid, the inlet air tempera- ture, inlet flow rate, and rotating speed on spray drying was studied. The spray drying processi...With concentrated juice of mulberry as raw material, the influence of type and dosage of dry aid, the inlet air tempera- ture, inlet flow rate, and rotating speed on spray drying was studied. The spray drying processing conditions of mulberry pow- der were optimized by the L9 （3^4） orthogonal test on the basis of single factor experiment. The results showed that optimum technical parameters to produce mulberry powder were： lS-cyclodextrin as dry aids with dosage of 30%, inlet air temperature of 180 ℃, rotating speed of 18 000 r/min and inlet flow rate of 30 mL/min. The mulberry powder under this optimum process conditions had a loose structure and bright color, fruity flavor was rich, the anthocyanin content for 54.67 mg/g, moisture content for 5.6% and sensory scores for 83.展开更多
基金financially supported by Chongqing Undergraduate Training Programs for Innovation and Entrepreneurship (S201910635126)approved by the Natural Science Foundation of Chongqing Province-Level Municipality,China (cstc2018jcyjAX0527)。
文摘According to the proportion of 1:1, konjac flour and mulberry leaf powder are compounded into a kind of dietary fiber source(KMCP). It is found to be good for anti-inflammation. However, its precise anti-allergic rhinitis effect and mechanism remain unknown. In our work, the effect of KMCP on allergic rhinitis(AR)induced by ovalbumin(OVA)was investigated. We found that the number of nasal rubbing and sneezing, the eosinophil(EOS)count in the nasal mucosa, and the serum levels of histamine(HIS), OVA-specific immunoglobulin E(OVA-sIgE)and interleukin-4(IL-4)were decreased, and the histopathological changes of nasal mucosa were inhibited. Additionally, the experiments further proved that the KMCP treatment could exert substantial effects on short-chain fatty acids(SCFAs)metabolism in the cecum as well. Overall findings suggest that KMCP could suppress the inflammatory response in AR mice, and serve as a novel curative therapeutic for AR without side effects.
文摘With concentrated juice of mulberry as raw material, the influence of type and dosage of dry aid, the inlet air tempera- ture, inlet flow rate, and rotating speed on spray drying was studied. The spray drying processing conditions of mulberry pow- der were optimized by the L9 （3^4） orthogonal test on the basis of single factor experiment. The results showed that optimum technical parameters to produce mulberry powder were： lS-cyclodextrin as dry aids with dosage of 30%, inlet air temperature of 180 ℃, rotating speed of 18 000 r/min and inlet flow rate of 30 mL/min. The mulberry powder under this optimum process conditions had a loose structure and bright color, fruity flavor was rich, the anthocyanin content for 54.67 mg/g, moisture content for 5.6% and sensory scores for 83.
