Culture-Independent Analysis of Probiotic Products by Denaturing

商品化培养液对人类胚胎发育及妊娠结局的影响蒋益群;王珊珊;徐志鹏;张宁媛;孙海翔【摘要】目的比较两种商品化序贯培养液Cook和Vitrolife对人类胚胎发育潜能及妊娠结局的影响.方法回顾性分析2014年8月～2015年5月于南京大学医学院附属鼓楼医院生殖医学中心行体外受精(IVF)或卵胞浆内单精子注射(ICSI)的398例患者的临床资料.根据受精方式与胚胎培养液不同进行分组,IVF周期分为Cook 组(n=103例)和Vitrolife组(n=196例),ICSI周期分为Cook组(n=40例)和Vitrolife组(n=59例).比较同一受精方式下两种培养液组的受精率、正常受精率、卵裂率、可利用胚胎率、囊胚形成率、可利用囊胚率、临床妊娠率、胚胎种植率和早期流产率.结果 IVF和ICSI周期中,Cook组受精后第3天可利用胚胎率均显著低于Vitrolife组(31.22％比40.61％,33.43％比42.34％,P＜0.05),而可利用囊胚率均显著高于Vitrolife组(55.42％比37.82％,46.39％比30.58％,P＜0.05).受精后第3天胚胎发育速度方面,Cook组5～7个细胞的胚胎所占比例显著高于Vitrolife 组(34.32％比24.23％,P＜0.05),而Vitrolife组8～10个细胞的胚胎所占比例显著高于Cook组(52.22％比42.07％,P＜0.05).结论 Vitrolife培养液和Cook培养液对妊娠结局并无显著影响,但Cook培养液可能更有利于囊胚阶段的发育.【期刊名称】《中国医药导报》【年(卷),期】2016(013)026【总页数】4页(P72-75)【关键词】胚胎;培养液;培养发育;妊娠结局【作者】蒋益群;王珊珊;徐志鹏;张宁媛;孙海翔【作者单位】南京大学医学院附属鼓楼医院生殖医学中心,江苏南京210008;南京大学医学院附属鼓楼医院生殖医学中心,江苏南京210008;南京大学医学院附属鼓楼医院生殖医学中心,江苏南京210008;南京大学医学院附属鼓楼医院生殖医学中心,江苏南京210008;南京大学医学院附属鼓楼医院生殖医学中心,江苏南京210008【正文语种】中文【中图分类】R321［Abstract］Objective To compare the influence of two commercially sequentialmedia Cook and Vitrolife on development potential of human embryos and the clinical pregnancy outcome.M ethods Clinical data of 398 patients conceived through IVF or ICSI from August 2014 to May 2015 in the Reproductive Medicine Center of the Affiliated Drum Tower Hospital of Nanjing University Medical Schoolwere retrospectively analyzed，and according to fertilizationmethods and embryo culturemedia they were divided into Cook group（103 cases）and Vitrolife group（196 cases）in IVF；while Cook group （40 cases）and Vitrolife group （59 cases）in ICSI.In the same fertilizationmode，the rate of fertilization，normal fertilization，cleavage，avaiable embryo，blastocyst formation，avaiable blastocyst，clinical pregnancy，embryo implantation and early abortion in the Vitrolife group and Cook group were compared.Results In IVF and ICSI cycles，the available embryo rate of the 3 days after fertilization in Cook group was lower than that in the Vitrolife group（31.22% vs 40.61%，33.43%vs 42.34%，P＜0.05）.While，the available blastocyst rate in theCook group was significantly higher than that of the Vitrolife group（55.42%vs 37.82%，46.39%vs 30.58%，P＜0.05）.3 days after fertilization，the proportion of 5-7 cells of the embryo in the Cook group was significantly higher than that in the Vitrolife group（34.32% vs 24.23%，P＜0.05）；and the proportion of 8-10 cells of the embryo in the Vitrolife group was significantly higher than that in the Cook group （52.22%vs 42.07%，P＜0.05）.Conclusion There is no significant effect on pregnancy outcome either in Vitrolife culturemedium or Cook culturemedium，butthe Cook culturemedium may be better for the development of blastocyst stage.［Key words］Embryo；Culturemedia；Embryonic development；Pregnancy outcome人类胚胎培养液经历了30多年的发展，如今市场上已出现多种有效的商品化培养液用于胚胎培养。

Pottery AnalysisIntroductionPottery analysis is an essential method used by archaeologists to understand past cultures and societies. It involves the study of pottery artifacts, examining their material composition, manufacturing techniques, and decorative styles. Through careful analysis, archaeologists can gain insights into various aspects of ancient civilizations, such as social organization, economic activities, and technological advancements.Importance of Pottery AnalysisPottery has been a fundamental part of human culture for thousands of years. It not only serves practical purposes, such as cooking and storage, but also carries symbolic and artistic value. Analyzing pottery can provide valuable information about the people who made and used them, helping archaeologists piece together the puzzle of the past.1. Chronology and DatingPottery analysis plays a crucial role in establishing chronology and dating archaeological sites. Pottery artifacts can be dated usingrelative dating techniques, such as seriation, where artifacts are arranged in chronological order based on their stylistic similarities. Additionally, pottery can also be subjected to absolute dating methods, such as radiocarbon dating, which provides more precise dates.2. Cultural and Social PracticesBy studying pottery, archaeologists can gain insights into the cultural and social practices of ancient societies. Different pottery styles and forms can indicate regional variations and trading networks. The presence of specific types of pottery in a site can suggest cultural exchanges or the adoption of new technologies. Additionally, thepresence of decorations and motifs can provide information about religious beliefs, social status, and artistic traditions.3. Technological AdvancesPottery analysis allows archaeologists to understand the technological advancements of past civilizations. By examining the techniques used to shape, fire, and decorate pottery, researchers can infer the level of craftsmanship, the knowledge of materials, and the availability of resources. Changes in pottery production techniques over time can indicate cultural shifts or the introduction of new technologies.Pottery Analysis MethodsPottery analysis involves a range of scientific and interpretative methods. These methods enable archaeologists to extract as much information as possible from pottery artifacts. Here are some commonly used methods in pottery analysis:1. Stylistic AnalysisStylistic analysis involves examining the form, decoration, and motifs on pottery artifacts. Archaeologists compare the stylistic elements with known pottery styles from different periods and regions to determine their cultural affiliation and chronology. This method helps in establishing a relative date for the pottery artifacts and identifying cultural influences.2. Petrographic AnalysisPetrographic analysis involves studying the microscopic structure of pottery samples. Thin sections of the pottery are examined under a polarizing microscope to identify the mineral composition and fabric of the pottery. This method provides information on the geological source of the raw materials used in pottery production and can help in identifying regional variations in pottery assemblages.3. Chemical AnalysisChemical analysis is used to determine the elemental composition of pottery samples. Techniques such as X-ray fluorescence (XRF) and inductively coupled plasma mass spectrometry (ICP-MS) can provide insights into the sourcing of raw materials and the manufacturing techniques employed. Chemical analysis can also reveal the presence of residues, such as food or pigments, providing information about dietary practices and trade networks.4. Experimental ArchaeologyExperimental archaeology involves replicating ancient pottery-making techniques to gain a better understanding of the manufacturing process. By reconstructing kilns, using traditional tools, and experimenting with different clay compositions, archaeologists can analyze the effects of different variables on pottery characteristics. Experimental archaeology helps in interpreting the technology, skill level, and constraints faced by ancient potters.ConclusionPottery analysis is a critical tool in archaeological research, allowing scientists to unlock the secrets of the past. From dating sites to understanding cultural practices and technological advancements, pottery analysis provides a wealth of information about ancient civilizations. By employing various methods and techniques, archaeologists continually enhance their understanding of pottery and its significance in unraveling the complexities of human history.。

Important Definitions:Probiotic - “live microorganisms which when administered in adequate amounts confer a health benefit on the host” (FAO/WHO Working group, 2002, p. 8 ).Prebiotic - “a non-digestible food ingredient that beneficially affects the host by selectively stimulating the growth and/or activity of one or a limited number of bacteria in the colon, that can improve the host health” (ISAPP, 2003, p. 8)Probiotic bacteria enter your digestive sys-tem with food and travel to the stomach. The stomach is very acidic and these con-ditions would kill most bacteria. An effec-tive probiotic bacteria will survive the harsh conditions of the stomach and move into the small intestine. The bacteria will start to live and grow in the small and large intestine. Now in the intestines, the bacteria can do their work and pass health benefits onto the host(Agrawal, 2005) Prebiotic compounds also enter the diges-tive system with food. They move into the stomach and small intestine, but are not broken down and absorbed like most nu-trients in food. Like fibre, the prebiotic moves into the small and large intestine. The good bacteria living in the intestines can use prebiotic compounds as a source of energy. Because the good bacteria “eat” these compounds, they are able to thrive in the intestines (Murphy, 2001) . In short, no all prebiotic and probiotic foods a. In looking at probiotic foods, re-member that the bacteria must survive the digestion process before it can colonize the intestines. Bacteria are fairly specific organisms, they can only survive at a spe-cific temperature range and pH range. If the bacteria die on the way to the intes-tine, there is no health benefit.Several organizations have been exten-sively researching probiotic organisms. They have found that some of the most ef-fective probiotics that can be used in food are species of: Bifidobacterium and Lacto-bacillus (Heller, 2001).Foods that contain clinically proven bene-ficial probiotics and are currently com-mercially available include:• Yogurt• Kefir• Juice• CheeseCurrently, specific varieties of whole grain bread are one of the commercially avail-able products with added prebiotics.How do Prebiotics and ProbioticsWork? Are all Prebiotic and Probiotic Foods CreatedEqual?What are the Health Benefits of Consuming Probiotics and Prebiotics?Allergy Preventionand Recovery Experimental evidence indicates that probiotics are effective in treating atopic eczema in in-fants.It has also been shown that the incidence of allergies in infants with a high risk of allergy can be halved with the consumption of certain probiotics by their moth-ers when pregnant and by the infant after birth.It is thought that consumption of probiotics helps to form a normally functioning immune system, preventing allergies (Ouwehand, 2007).Treatment of PepticUlcersHelicobacter pylori is a patho-genic bacteria that causes pepticulcers and other gastric prob-lems. H. pylori is normallytreated with antibiotics. Thistreatment is expensive and hasnegative side effects.The consumption of probioticswith antibiotics is thought to bethe most effective and safesttreatment. (Lesbros-Pantoflickova, Corthésy-Theulaz& Blum, 2007).DiarrheaEvidence indicates that probi-otic bacteria in foods can helpprevent and treat diarrhoea inchildren. Rotavirus infectionsare a common cause of diar-rhoea in children. In clinical tri-als, infected children who con-sumed probiotic fermented milkhad lower rates of diarrhoea(Agrawal, 2005) .Probiotic treatments have alsobeen used to effectively treat an-tibiotic associated diarrhea(Agrawal, 2005) .Blood PressureRegulationMilk is fermented by bacteria and the protein in the milk is hydrolyzed into smaller pep-tides. The peptides are absorbed in the small intestine. Consump-tion of these peptides in milk and yogurt have been shown in clinical studies to lower blood pressure in some individuals (Jauhiainen & Korpela, 2007).RegularityThe consumption of probioticsreduces the transit time for themovement of wastes through theintestines. This results in re-duced constipation and mayhelp prevent colon cancer(Dannon, 2007).Prebiotics also decrease transittime through the intestines be-cause they are a form of fibre( Dempsters, 2007).Reduction ofInfectionProbiotics and prebiotics havebeen shown to reduce infectionsin sick and postoperative pa-tients. Because the use of antibi-otics reduces the population ofintestinal bacteria, using probi-otics and prebiotics to repopu-late the digestive tract, ensuresthe presence of a healthy popu-lation of good bacteria to pre-vent infection (Agrawal, 2005)Lactose Digestion Individuals with lactose intoler-ance are missing an important digestive enzyme, lactase. Probi-otic bacteria make the lactase enzyme and consumption of these bacteria can help lactose digestion (Stanton, Gardiner, Meehan, Collins, Fitzgerald, Lynch, & Ross, 2001) .Immune FunctionConsumption of probiotics canenhance natural immune func-tions (Agrawal, 2005).Cancer PreventionProbiotics have been shown, invitro and in animal studies, toprevent cancer by reducing DNAdamage by carcinogens (Stantonet al., 2001).ReferencesAgrawal, R. (2005). Probiotics: an Emerging Food Supplement with Health Benefits. Food Biotechnology, 19, 227-246.Arvanitoyannis, I. S. & Van Houwelingen-Koukaliaroglou, M. (2005). Functional Foods: A Survey Of Health Claims, Pros and Cons, and Current Legislation. Critical Reviews in Food Science and Nutrition, (45), 385-404.Dannon. (2007). A lowfat yogurt that helps naturally regulate the digestive system. Retrieved June 26, 2007, from /pdf/Act_scientific_summary.pdf?v1Dempster’s. (2007). Introducing fibre with a difference, a prebiotic difference.FAO/WHO Working Group. (2002). Guidelines for the Evaluation of Probiotics in Food. Retrieved May 30, 2007, from ftp:///es/esn/food/wgreport2.pdf.Heller, K. J. (2001). Probiotic bacteria in fermented foods: product characteristics and starter organisms. The American Journal of Clinical Nutrition, 73(supplement), 374s—379s.International Scientific Association for Probiotics and Prebiotics. (2003). Annual Report. Retrieved May 30, 2007, from /PDF/annual_report_2003.pdf.Jauhiainen, T., Korpela, R. (2007). Milk Peptides and Blood Pressure. The Journal of Nutrition, 137(3S),825S – 829S.Lesbros-Pantoflickova, D., Corthésy-Theulaz, I. & Blum, A. L. Helicobacter pylori and Probiotics. The Journal of Nutrition, 137(3S), 812S -818S.Murphy, O. (2001). Non-polyol low-digestible carbohydrates: food applications and functional benefits. British Journal of Nutrition, 85(supplement), s47-s53.Ouwehand, A. C. (2007). Antiallergic Effects of Probiotics. The Journal of Nutrition, 137(3s), 794s-797s. Stanton, C., Gardiner, G., Meehan, H., Collins, K., Fitzgerald, G., Lynch, P. B. & Ross, R. P. (2001). Market Potential for Probiotics. The American Journal of Clinical Nutrition, 73(supplement), 476s-483s.1.Would you be interested in using prebiotic and probiotic in your facility as part of your menu or snacks?□ Yes □No2. Which of the following products would you most like to feature in your facility?(check all that apply)□ Probiotic Yogurt □ Probiotic Juices □ Probiotic Cheese □Prebiotic Bread3.The cost of probiotic and prebiotic products are slightly more than similar prod-ucts not containing probiotics and prebiotics, would you be willing to pay more for these products?□ Yes □No4. Do you have any other comments or questions about probiotcs and prebiotics orthis information package?________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________After reading this information package, we hope to have improved your awareness and understanding of prebiotics and probiotics. Armstrong is always looking for ways to meet the needs of our healthcare cli-ents. To help us do this, we would ask you to complete this short survey . Based on this survey, we arehoping to better judge the demand from our clients for probiotic and prebiotic products. Please detach this page from the inservice package and return this survey to Armstrong Foodservice viafax, mail or to your sales representative when they stop in again.Fax: (902) 765-3856Mailing Address: Armstrong Foodservice Attn: Dietitians P.O. Box 220 Kingston, N.S.,BOP 1R0。

Probiotics, prebiotics, and synbiotics—approaching a definition1–3 Jürgen Schrezenmeir and Michael de Vreseprobiotic. Indeed the matrix of a product may affect the activity of microbes and therefore the survival and effect of the microbes,and thus deserves consideration. However,because nondairy products, (eg,sauerkraut,fermented cereals and other plant-based foods, and salami) may contain viable probiotic microorganisms [eg, Lactobacillus plantarum(21)],the limitation of the definition to dairy products is not justified. Furthermore,cultured dairy prod-ucts include products that are cultured and then pasteurized or sterilized,which results in the loss of viable microorganisms. In fact there is evidence for health effects beyond nutritional value of such products,eg,anticarcinogenic and immunomodulating effects have been exerted by yogurt fractions and cell-wall com-ponents of lactobacilli and bifidobacteria (22–25).Abandoning the viability of microorganisms or omitting the survival of the microbes and their effects on the indigenous microflora as prerequisites for the claim probiotic has conse-quences for what may be called probiotic. The definitions given by Salminen (19) and Schaafsma (20) would include yogurt con-taining usual cultures (Streptococcus thermophilus and Lacto-bacillus delbrüeck i,subsp. bulgaricus) because these cultures may compensate for lactase insufficiency in lactose maldigestion (26). This substitution may be even more pronounced when bac-teria that do not survive in the small bowel are ingested and release their ␤-galactosidase into the upper intestine. This sub-stitution may as well be achieved by bacteria that have been killed by irradiation,which leaves their cell walls intact and therefore enables protection during gastric transit (26). REVISION OF THE DEFINITION PROBIOTICConsidering the various arguments,particularly the discrimi-nation of usual yogurt cultures and products derived from probi-otic cultures and products,we propose the following definition as the one that is closest to the definition of the term probiotic given by Havenaar and Huis In’t Veld (18):“A preparation of or a product containing viable,defined microorganisms in suffi-cient numbers,which alter the microflora (by implantation or colonization) in a compartment of the host and by that exert ben-eficial health effects in this host.”Reasons for the revision of Havenaar and Huis In’t Veld definition are as follows:1)the need to include products in addition to microorganisms,or preparations of microorganisms;2)the requirement of sufficient microbial numbers to exerthealth effects;3)preference for the phrase “alteration of the microflora”over“improving the properties of the…microflora,”because the optimal properties of the indigenous microflora were not defined until now and the evidence of benefit can be shown only by health effects; and4)definition of the term indigenous microflora refers to “the usu-ally complex mixture of bacterial population that colonizes a given area in the host that has not been affected by medical or experimental intervention,or by disease”(27) and use of to colonize to describe a bacterial population that establishes in size over time without the need for periodic reintroduction of the bacteria by repeated oral doses or other means.Transplantation is considered to have occurred when the administration of microorganisms results in colonization. Tran-sient invasion is defined as the administration of microorganisms in large numbers such that the microorganisms can be cultured regularly from various regions. If these definitions were used,“improving the properties of the indigenous microflora”would unnecessarily confine the definition of probiotics. The positive effect of lactobacilli on the infection outcome by pathogenic bacteria (28–32)could be called probiotic only if the effect is achieved beyond implantation of the administrated bacteria or due to a change in the colonizing indigenous microflora. A direct inhibitory effect exerted by bacteria transiently passing through the gastrointestinal tract would fail to meet the definition. Because the transient state is the most common condition under which probiotics are used,we prefer the expression “microflora in a compartment of the host”to “indigenous microflora.”The above definition confines the probiotic concept to effects produced by viable microorganisms but is applicable indepen-dent of the probiotic site of action and the route of administra-tion. Therefore,this definition may include such sites as the oral cavity,the intestine,the vagina,and the skin. In the case of pro-biotic foods,the health effect is usually based on alteration of the gastrointestinal microflora and,therefore,based on survival dur-ing gastrointestinal transit.A UNIFYING HYPOTHESIS FOR HEALTH EFFECTS?The health effects attributed to the use of probiotics are numer-ous. The following outcomes are well documented:1) lower frequency and duration of diarrhea associated with antibiotics (Clostridium dif-ficile),rotavirus infection,chemotherapy,and,to a lesser extent, traveler’s diarrhea; 2) stimulation of humoral and cellular immu-nity; and 3) decrease in unfavorable metabolites,eg,amonium and procancerogenic enzymes in the colon. There is some evidence of health effects through the use of probiotics for the following:1)reduction of Helicobacter pylori infection;2)reduction of allergic symptoms;3)relief from constipation;4)relief from irritable bowel syndrome;5)beneficial effects on mineral metabolism,particularly bonedensity and stability;6)cancer prevention; and7)reduction of cholesterol and triacylglycerol plasma concen-trations (weak evidence).These numerous effects can hardly be explained by a unifying hypothesis that is based on a single quality or mechanism and remains valid for all microorganisms exerting one or the other effect mentioned above.STRAIN CHARACTERISTICS AND HABITAT SPECIFICITIESDifferent strains of probiotic bacteria may exert different effects based on specific capabilities and enzymatic activities, even within one species (33,34).Different microorganisms express habitat preferences that may differ in various host species (27). Lactobacilli are among the indigenous flora colonizing the chicken’s crop,the stomach of mice and rats,and the lower ileum in man. Bacteria coloniz-ing such high-transit-rate sites must adhere firmly to the mucosal epithelium (35–37) and must adapt to the milieu of this adhesion site. The competition for adhesion receptors between362S SCHREZENMEIR AND DE VRESEprobiotic and pathogenic microorganisms,therefore,is depen-dent on such habitat specifics.On the other hand,bacteria are found in much higher numbers in the colon,particularly in the feces,than are lactobacilli. It is self-evident that effects bound to this luminal site of action may be exerted even more efficiently by such microorganisms,which do not necessarily need to adhere to the mucosa. Moreover,pref-erences for microhabitats have to be considered. Four microhab-itats in the gastrointestinal tract were outlined by Freter (27) as follows:1) the surface of epitheliums cells; 2) the crypts of the ileum,cecum,and colon; 3) the mucus gel that overlays the epithelium; and 4) the lumen of the intestine.As mentioned above,several indigenous,pathogenic,or pro-biotic microorganisms target the surface of the epithelium by specific adhesion,often mediated by special organelles,eg,fim-briae (37,38). The crypts are typically colonized by motile,spi-ral-shaped bacteria of the genera Borellia,Treponema,Spirillium (39,40),and others,eg,H. pylori(41). The mucus layer can form a microbial habitat and can protect the host against colo-nization in some circumstances. As a result of its complex and varying composition and for technical reasons,its function in this context is least clarified.The luminal content of bacteria depends greatly on bowel transit. Therefore,the microbial density in the small bowel is low,whereas it is abundant in the lumen of the colon,which gives space to microorganisms without adhesion molecules.When the great variety of species,strain characteristics,and the habitat specifics are considered,it becomes clear that a proven probiotic effect on a one strain or species can not be transferred to other strains or species.DEFINITION OF PREBIOTICThe term prebiotic was introduced by Gibson and Roberfroid (42) who exchanged “pro”for “pre,”which means “before”or “for.”They defined prebiotics as “a non-digestible food ingredient that beneficially affects the host by selectively stimulating the growth and/or activity of one or a limited number of bacteria in the colon.”This definition more or less overlaps with the definition of dietary fiber,with the exception of its selectivity for certain species. This selectivity was shown for bifidobacteria,which may be promoted by the ingestion of substances such as fruc-tooligosaccharides and inulin (42–44),transgalactosylated oligo-saccharides (45–47),and soybean oligosaccharides (48,49). DEFINITION OF SYNBIOTICThe term synbiotic is used when a product contains both pro-biotics and prebiotics. Because the word alludes to synergism, this term should be reserved for products in which the prebiotic compound selectively favors the probiotic compound. In this strict sense,a product containing oligofructose and probiotic bifidobacteria would fulfill the definition,whereas a product containing oligofructose and a probiotic Lactobacillus casei strain would not. However,one might argue that synergism is attained in vivo by ingestion of lactobacilli on the one hand and promotion of indigenous bifidobacteria on the other hand. REFERENCES1. Bottazzi V. Food and feed production with microorganisms.Biotechnology 1983;5:315–63.2. Carre C. 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Ann Rev Microbiol 1980;34:311–40.25. Okutomi T,Inagawa H,Nishizawa T,Oshima H,Soma GI,MizunoDI. Priming effect of orally administered muramyl dipeptide on induction of endogenous tumor necrosis factor. J Biol Response Mod 1990;9:564–9.26. de Vrese M,Stegelmann A,Richter B,Fenselau S,Laue C,Schrezenmeir J. Probiotics—compensation for lactase insufficiency.Am J Clin Nutr 2001;73(suppl):421S–9S.27. Freter R. Factors affecting the microecology of the gut. In:Fuller R,ed. Probiotics,the scientific basis. London:Chapman & Hall,1992: 111–44.DEFINITION OF PROBIOTIC363S28. Sepp E,Tamm E,Torm S,Lutsar I,Mikelsaar M,Salminen S.Impact of lactobacillus probiotics on faecal microflora in children with shigellosis. Microb Ecol Dis 1994;7:54.29. Biller JA,Katz AJ,Flores AF,Buie TM,Gorbach SL. Treatment ofC. difficile colitis with lactobacillus GG. J Pediatr GastroenterolNutr 1995;21:224–6.30. Alm L. The effect of Lactobacillus acidophilus administration uponthe survival of salmonella in randomly selected human carriers.Prog Food Nutr Sci 1983;7:13–7.31. Paubert-Braquet M,Xiao-Hu G,Gaudichon C,et al. Enhancementof host resistance against Salmonella typhimurium in mice fed a diet supplement with yogurt or milks fermented with various Lacto-bacillus casei strains. Int J Immunother 1995;11:153–61.32. Marteau PR,de Vrese M,Cellier CJ,Schrezenmeir J. Protectionfrom gastrointestinal diseases with the use of probiotics. Am J Clin Nutr 2001;73:430S–6S.33. Ouwehand AC,Kirjavainen PV,Grönlund M-M,Isolauri E,Salmi-nen SJ. Adhesion of probiotic micro-organisms to intestinal mucus.Int Dairy J 1999;9:623–30.34. Bernet MF,Brassart D,Neeser JR,Servin AL. Adhesion of humanbifidobacterial strains to cultured human intestinal epithelial cells and inhibition of enteropathogen-cell interactions. Appl Environ Microbiol1993;59:4121-41.35. Savage DC. Associations and physiological interactions of indige-nous microorganisms and gastrointestinal epithelia. Am J Clin Nutr 1972;25:1372–9.36. Fuller R. Ecological studies on the lactobacillus flora associatedwith the crop epithelium of the fowl. J Appl Bacteriol 1973;36: 131–9.37. Beachey EH. Bacterial adherence. London:Chapman and Hall,1980.38. Gibbons RJ,van Houle J. Bacterial adherence in oral microbialecology. Ann Rev Microbiol 1975;29:19–44.39. Lee A. Normal flora of animal intestinal surfaces. In:Bitten G,Mar-shall KC,eds. Adsorption of microorganisms to surfaces. New York: Wiley & Sons,1980:145–73.40. Lee A. Neglected niches,the microbial ecology of the gastrointesti-nal tract. Adv Microb Ecol 1985;8:115–62.41. Blaser MJ. Epidemiology and pathophysiology of Campylobacterpylori infections. Rev Infect Dis 1990;12:99–106.42. Gibson GR,Roberfroid MB. Dietary modulation of the humancolonic microbiota. Introducing the concept of prebiotics. J Nutr 1995;125:1401–12.43. 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2021年5月第42卷第10期食品研究与开发专题论述~=~218DOI : 10.12161/j.issn.l005-6521.2021.10.034MLST 在乳酸菌鉴定及其多样性分析中的应用赵尘培,姜琳琳* ，张建龙,陈国忠，于馨，朱洪伟,张兴晓*基金项目:山东省自然科学基金项目(ZR2020QC227)；烟台市重点研发计划(2020YT06000171)作者简介:赵尘培(1996-),女(汉)，硕士研究生,研究方向:乳酸菌筛选及鉴定。

*通信作者凄琳琳(1986-),女(汉)，讲师，博士，研究方向:益生菌功能研究;张兴晓(1973-)，男(汉)，教授，博士，研究方向:微生物 与免疫学研究。

(鲁东大学生命科学学院，山东烟台264025)摘要:乳酸菌是健康人类及动物肠道中重要的益生菌群，在维持肠道微生态平衡方面发挥重要作用。

由于乳酸菌的益生功能具有菌株特异性，因此•准确、灵敏的分子鉴定技术对乳酸菌功能的研究十分重要。

多位点序列分型(multilocus sequence typing , MLST )是一种基于核酸序列测定的细菌分型方法,能够准确地从亚种水平进行菌株分类，在鉴定物种的遗传多样性方面发挥重要作用。

该文概述MLST 技术的原理、方法、优缺点及其在乳酸菌分类鉴定及遗 传多样性方面的研究现状,为乳酸菌株的鉴定提供理论依据。

关键词：乳酸菌；多位点序列分型;鉴定;遗传多样性Application of MLST in Identification and Diversity Analysis of Lactic Acid BacteriaZHAO Chen-pei, JIANG Lin-lin *, ZHANG Jian-long, CHEN Guo-zhong, YU Xin, ZHU Hong-wei,ZHANG Xing-xiao *(School of Life Sciences , Ludong University , Yantai 264025, Shandong , China )Abstract : Lactic acid bacteria is a type of important probiotic bacteria found in the intestines of healthy humansand animals. It plays a crucial role in maintaining the dynamic equilibrium of the intestinal microecology. Because their functions are strain -specific , it is essential to develop a rapid and reliable molecular markertechnique for the identification of different species of lactic acid bacteria. Multilocus sequence typing (MLST) isa method employed for bacterial gene typing and is based on DNA sequencing. Moreover, MLST can simultaneously identify strains at the subspecies level and has been used for the analysis of the genetic diversityof lactic acid bacteria. The aim of the present study was to describe the basic principle , methods , advantagesand disadvantages of MLST, while highlighting the suitability of MLST for the identification and classification oflactic acid bacteria.Key words : lactic acid bacteria; multilocus sequence typing; identification; genetic diversity引文格式：赵尘培，姜琳琳，张建龙，等.MLST 在乳酸菌鉴定及其多样性分析中的应用[J].食品研究与开发，2021, 42(10):218-224.ZHAO Chenpei , JIANG Linlin , ZHANG Jianlong , et al. Application of MLST in Identification and Diversity Analysis ofLactic Acid Bacteria[J]. Food Research and Development , 2021, 42( 10) ： 218—224.乳酸菌(lactic acid bacteria,LAB)是一类能够发酵 糖类物质最终产物为乳酸的革兰氏阳性细菌。

特产研究169Special Wild Economic Animal and Plant ResearchDOI：10.16720/ki.tcyj.2022.083植物乳杆菌的生理特性及影响其增殖的因素马翠柳1，王金铭1，袁伟涛1，赵德辉2，刘晗璐3※（1.中国农业科学院特产研究所，吉林长春130112；2.河北科技师范学院，河北秦皇岛066000；3.赤峰学院，内蒙古赤峰024000）摘要：植物乳杆菌作为一类有益菌，在人类生产生活中应用广泛。

在其生长繁殖过程中会产生具有抑菌效果、调节免疫功能的代谢产物，在一定程度上可起到类抗生素的作用。

碳源、氮源是植物乳杆菌生长过程中的必需营养物质，主导菌体细胞壁的形成和代谢物质的合成。

适宜的温度、pH及接种量等发酵条件对菌体繁殖速度和生产效益发挥关键作用。

本文对影响植物乳杆菌增殖的底物和条件进行综述，以期为增加生产效率、提高生产效益奠定基础。

关键词：植物乳杆菌；生理特性；增殖中图分类号：TS201.3文献标识码：A文章编号：1001-4721（2023）03-0169-05Physiological Characteristics and Factors of Proliferationon MA Cuiliu1,WANG Jinming1,YUAN Weitao1,ZHAO Dehui2,LIU Hanlu3※(1.Institute of Special Animal and Plant Sciences of Chinese Academy of Agricultural Sciences,Changchun130112, China;2.Hebei scientific and technical teachers'college,Qinhuangdao066000,China;3.Chifeng University,Chifeng024000,China)Absrtact:As a sort of probiotic，Lactobacillus plantarum was widely used in human production activity，metabolites with the antibacterial effects and immunomodulatory produced in the growth works as well as antibiotics.Carbon source and nitrogen source are essential culture medium，which dominate the generation of cell and synthesis of metabolic substance.Proper temperature，pH，bacterial load and so on play a key role in multiplicative process and performance.The medium and fermentation conditions of cultivate Lactobacillus plantarum are re-viewed，which would lay a foundation for increasing production efficiency and enhancing benefit.Keywords:Lactobacillus plantarum;physiological characteristics;proliferation乳酸菌为当今益生菌生产应用中最广泛的菌种，乳酸杆菌属包含50多个不同的物种，在乳酸菌中占据主要地位。

花生研究英文文献Peanuts, scientifically known as Arachis hypogaea, are a legume crop that has gained significant global attention due to their versatility, nutritional value, and economic importance. The study of peanuts, often referred to as "groundnuts," has been a topic of extensive research across various scientific disciplines, including agronomy, plant breeding, food science, and nutrition. This essay will delve into the existing English literature on peanut research, highlighting key findings, advancements, and future directions in this field.One of the primary areas of peanut research focuses on understanding the crop's genetic diversity and the development of improved cultivars. Peanuts are known to exhibit a wide range of genetic variation, which can be leveraged to enhance desirable traits such as yield, disease resistance, and adaptability to different environmental conditions. Researchers have employed various techniques, including traditional breeding methods and modern genomic approaches, to identify and characterize the genetic factors responsible for these traits. For instance, studies have explored the use of molecular markers and quantitative trait loci (QTLs) analysis todissect the genetic architecture of peanut yield components, oil content, and resistance to major diseases like leaf spot and aflatoxin contamination.Another significant aspect of peanut research is the investigation of the crop's nutritional profile and potential health benefits. Peanuts are renowned for their high protein content, as well as their abundance of essential vitamins, minerals, and bioactive compounds. Researchers have conducted extensive studies to evaluate the nutritional composition of different peanut cultivars, examining factors such as fatty acid profiles, antioxidant activity, and the presence of beneficial phytochemicals. These findings have important implications for the development of nutritionally-enhanced peanut products and the promotion of peanuts as a healthy food choice.In the realm of food science, peanut research has focused on exploring the processing and utilization of peanuts in various food applications. Researchers have investigated methods for improving the quality, shelf-life, and safety of peanut-based products, such as peanut butter, roasted peanuts, and peanut oil. This includes studying the effects of different processing techniques, the role of packaging materials, and the mitigation of food safety concerns like aflatoxin contamination. Additionally, researchers have explored the potential for value-added peanut products, such as the developmentof peanut-based protein isolates, flours, and other ingredients for use in the food industry.Peanut research has also addressed the agronomic and environmental aspects of peanut cultivation. Researchers have examined the optimal growing conditions, water management strategies, and nutrient requirements for peanut production, aiming to enhance yield and sustainability. Studies have also delved into the impact of climate change on peanut cultivation, exploring strategies for adapting to shifting environmental conditions and mitigating the effects of drought, heat stress, and other abiotic stresses.Furthermore, peanut research has contributed to the understanding of the crop's role in agricultural systems and its potential for sustainable development. Peanuts are known for their ability to fix atmospheric nitrogen through symbiotic relationships with soil microorganisms, making them a valuable component of crop rotation and intercropping practices. Researchers have investigated the agronomic and environmental benefits of integrating peanuts into diverse farming systems, examining their impact on soil fertility, greenhouse gas emissions, and the overall sustainability of agricultural production.In recent years, the emergence of advanced technologies, such as precision agriculture, remote sensing, and machine learning, hassignificantly enhanced peanut research. These tools have enabled researchers to collect and analyze large-scale data on peanut growth, yield, and environmental interactions, leading to the development of more efficient and data-driven management strategies. Additionally, the application of biotechnology and genetic engineering has opened up new avenues for peanut improvement, including the development of disease-resistant cultivars, the enhancement of nutritional profiles, and the exploration of novel uses for peanut-derived products.Despite the substantial progress made in peanut research, there are still numerous challenges and opportunities that warrant further investigation. For instance, the continued efforts to address the issue of aflatoxin contamination, a major food safety concern associated with peanuts, remain a priority. Researchers are exploring various strategies, such as the development of resistant cultivars, improved post-harvest handling practices, and the use of biological control agents, to mitigate this problem.Another area of growing interest is the exploration of peanut's potential as a sustainable and versatile crop for biofuel production. Peanut oil has been identified as a promising feedstock for biodiesel, and researchers are investigating the feasibility and environmental impacts of using peanut-derived fuels as alternatives to fossil fuels.Furthermore, as consumer preferences and dietary trends evolve, peanut research is also shifting towards the development of innovative peanut-based food products that cater to diverse dietary needs and preferences, such as gluten-free, vegan, and allergen-free options.In conclusion, the existing English literature on peanut research showcases the multifaceted and dynamic nature of this field. From genetic improvement and nutritional analysis to food processing and sustainable agriculture, peanut research has made significant contributions to our understanding of this important legume crop. As the global demand for peanuts continues to grow, the ongoing research efforts in this area will be crucial in addressing the challenges and seizing the opportunities that lie ahead, ultimately enhancing the production, utilization, and sustainability of peanuts worldwide.。

Literary history as a challenge to literary theoryHans Robert JaussIn our time literary history has increasingly fallen into disrepute,and not at all without reason.The history of this worthy discipline in the last one hundred and fty years unmistakably describes the path of a steady decline.Its greatest achievements all belong to the nineteenth century.To write the history of a national literature counted,in the times of Gervinus and Scherer,De Sanctis and Lanson,as the crowning life’s work of the philologist.The patriarchs of the discipline saw their highest goal therein,to represent in the history of literary works[Dichtwerke] the idea of national individuality on its way to itself.This high point is already a distant memory.The received form of literary history scarcely scratches out a living for itself in the intellectual life of our time.It has maintained itself in requirements for examinations by the state system of examinations that are themselves ready for dismantling.As a compulsory subject in the high school curriculum,it has almost disappeared in Germany.Beyond that,literary histories are still to be found only, if at all,on the bookshelves of the educated bourgeoisie who for the most part opens them,lacking a more appropriate literary dictionary,to answer literary quiz questions.In university course catalogs literary history is clearly disappearing.It has long been no secret that the philologists of my generation even rather pride themselves in having replaced the traditional presentation of their national literature by periods and as a whole with lectures on the history of a problem or with other systematic approaches.Scholarly production o ers a corresponding picture:collective projects in the form of handbooks,encyclopedias,and(as the latest o shoot of the so-called “publisher’s synthesis”)series of collected interpretations have driven out literary histories as unserious and presumptuous.Signi cantly,such pseudohistorical col-lections seldom derive from the initiative of scholars,rather most often from the whim of some restless publisher.Serious scholarship on the other hand precipitates into monographs in scholarly journals and presupposes the stricter standard of the literary critical methods of stylistics,rhetoric,textual philology,semantics,poetics, morphology,historical philology,and the history of motifs and genres.Philolog-ical scholarly journals today are admittedly in good part still lled with articles that content themselves with a literary historical approach.But their authors nd themselves facing a twofold critique.Their formulations of the question are,from the perspective of neighboring disciplines,quali ed publicly or privately as pseudo-problems,and their results put aside as mere antiquarian knowledge.The critique of literary theory scarcely sees the problem any more clearly.It nds fault with classical literary history in that the latter pretends to be only one form of history writing,but in truth operates outside the historical dimension and thereby lacks the foundation of aesthetic judgment demanded by its object—literature as one of the arts.This critique should rst be made clear.Literary history of the most convenient forms tries to escape from the dilemma of a mere annal-like lining-up of the facts by arranging its material according to general tendencies,genres,and what-have-you, in order then to treat within these rubrics the individual works in chronological series.In the form of an excursis,the author’s biography and the evaluation of their oeuvre pop up in some accidental spot here,in the manner of an occasional aside.Or this literary history arranges its material unilinearly,according to the chronology of great authors,and evaluates them in accordance with the schema of“life and works;”the lesser authors are here overlooked(they are settled in the interstices), and the development of genres must thereby also unavoidably be dismembered. The second form is more appropriate to the canon of authors of the classics;the rst is found more often in the modern literatures that have to struggle with the di culty—growing up to and in the present—of making a selection from a scarcely surveyable list of authors and works.But a description of literature that follows an already sanctioned canon and simply sets the life and work of the writers one after another in a chronological series is,as Gervinus already remarked,“no history;it is scarcely the skeleton of a history.”By the same token,no historian would consider historical a presentation of literature by genres that,registering changes from work to work,followed the unique laws of the forms of development of the lyric,drama,and novel and merely framed the unclari ed character of the literary development with a general obser-vation(for the most part borrowed from historical studies)concerning the Zeitgeist and the political tendencies of the age.On the other hand it is not only rare but al-most forbidden that a literary historian should hold judgments of quality concern-ing the works of past ages.Rather,he prefers to appeal to the ideal of objectivity of historiography,which only has to describe“how it really was.”His aesthetic absti-nence has good grounds.For the quality and rank of a literary work result neither from the biographical or historical conditions of its origin[Entstehung],nor from its place in the sequence of the development of a genre alone,but rather from the criteria of in uence,reception,and posthumous fame,criteria that are more di -cult to grasp.And if a literary historian,bound by the ideal of objectivity,limits himself to the presentation of a closed past,leaving the judgment of the literature of his own,still-un nished age to the responsible critics and limiting himself to the secure canon of“masterpieces,”he remains in his historical distance most often one to two generations behind the latest development in literature.At best he partakes of the contemporary engagement with literary phenomena of the present as a pas-sive reader,and thereby becomes in the formation of his judgment a parasite of acriticism that he silently despises as“unscholarly.”What then should a historical study of literature still be today,a study that—taking up a classical de nition of the interest in history,that of Friedrich Schiller—can promise so little instruction to the “thoughtful observer,”no imitative model at all to the“active man of the world,”no important information to the“philosopher,”and everything else but a“source of the noblest pleasure”to the reader?Thesis .A renewal of literary history demands the removal of the prejudices of historical objectivism and the grounding of the traditional aesthetics of production and representation in an aesthetics of reception and in uence.The historicity of literature rests not on an organization of“literary facts”that is established post festum,but rather on the preceding experience of the literary work by its readers.R.G.Collingwood’s postulate,posed in his critique of the prevailing ideology of objectivity in history—“History is nothing but the re-enactment of past thought in the historian’s mind”—is even more valid for literary history.For the positivistic view of history as the“objective”description of a series of events in an isolated past neglects the artistic character as well as the speci c historicity of literature.A literary work is not an object that stands by itself and that o ers the same view to each reader in each period.It is not a monument that monologically reveals its timeless essence.It is much more like an orchestration that strikes ever new reso-nances among its readers and that frees the text from the material of the words and brings it to a contemporary existence:“words that must,at the same time that they speak to him,create an interlocutor capable of understanding them.”This dialogical character of the literary work also establishes why philological understanding can exist only in a perpetual confrontation with the text,and cannot be allowed to be reduced to a knowledge of facts.Philological understanding always remains related to interpretation that must set as its goal,along with learning about the object,the re ection on and description of the completion of this knowledge as a moment of new understanding.History of literature is a process of aesthetic reception and production that takes place in the realization of literary texts on the part of the receptive reader,the re- ective critic,and the author in his continuing productivity.The endlessly growing sum of literary“facts”that winds up in the conventional literary histories is merely left over from this process;it is only the collected and classi ed past and therefore not history at all,but pseudo-history.Anyone who considers a series of such liter-ary facts as a piece of the history of literature confuses the eventful character of a work of art with that of historical matter-of-factness.The Perceval of Chrétien de Troyes,as a literary event,is not“historical”in the same sense as,for example,the Third Crusade,which was occurring at about the same time.It is not a“fact”that could be explained as caused by a series of situational preconditions and motives, by the intent of a historical action as it can be reconstructed,and by the necessary and secondary consequences of this deed.The historical context in which a literary work appears is not a factical,independent series of events that exists apart from an observer.Perceval becomes a literary event only for its reader,who reads thislast work of Chrétien with a memory of his earlier works and who recognizes its individuality in comparison with these and other works that he already knows,so that he gains a new criterion for evaluating future works.In contrast to a politi-cal event,a literary event has no unavoidable consequences subsisting on their own that no succeeding generation can ever escape.A literary event can continue to have an e ect only if those who come after it still or once again respond to it—if there are readers who again appropriate the past work or authors who want to imitate, outdo,or refute it.The coherence of literature as an event is primarily mediated in the horizon of expectations of the literary experience of contemporary and later readers,critics,and authors.Whether it is possible to comprehend and represent the history of literature in its unique historicity depends on whether this horizon of expectations can be objecti ed.。

JOURNAL OF ETHNOPHARMACOLOGYAn Interdisciplinary Journal Devoted to Indigenous DrugsAUTHOR INFORMATION PACK TABLE OF CONTENTS• Description• Audience• Impact Factor• Abstracting and Indexing • Editorial Board• Guide for Authors p.1p.2p.2p.2p.2p.4ISSN: 0378-8741DESCRIPTIONThe Journal of Ethnopharmacology is dedicated to the exchange of information and understandings about people's use of plants, fungi, animals, microorganisms and minerals and their biological and pharmacological effects based on the principles established through international conventions. Early people confronted with illness and disease, discovered a wealth of useful therapeutic agents in the plant and animal kingdoms. The empirical knowledge of these medicinal substances and their toxic potential was passed on by oral tradition and sometimes recorded in herbals and other texts on materia medica. Many valuable drugs of today (e.g., atropine, ephedrine, tubocurarine, digoxin, reserpine) came into use through the study of indigenous remedies. Chemists continue to use plant-derived drugs (e.g., morphine, taxol, physostigmine, quinidine, emetine) as prototypes in their attempts to develop more effective and less toxic medicinals.In recent years the preservation of local knowledge, the promotion of indigenous medical systems in primary health care, and the conservation of biodiversity have become even more of a concern to all scientists working at the interface of social and natural sciences but especially to ethnopharmacologists. Recognizing the sovereign rights of States over their natural resources, ethnopharmacologists are particularly concerned with local people's rights to further use and develop their autochthonous resources.Accordingly, today's ethnopharmacological research embraces the multidisciplinary effort in the:• documentation of indigenous medical knowledge,• scientific study of indigenous medicines in order to contribute in the long-run to improved health care in the regions of study, as well as• search for pharmacologically unique principles from existing indigenous remedies.The Journal of Ethnopharmacology publishes original articles concerned with the observation and experimental investigation of the biological activities of plant and animal substances used in the traditional medicine of past and present cultures. The journal will particularly welcome interdisciplinary papers with an ethnopharmacological, an ethnobotanical or an ethnochemical approach to the study of indigenous drugs. Reports of anthropological and ethnobotanical field studies fall within the journal's scope. Studies involving pharmacological and toxicological mechanisms of action are especially welcome. Clinical studies on efficacy will be considered if contributing to the understanding of specific ethnopharmacological problems. The journal welcomes review articles in the above mentioned fields especially those highlighting the multi-disciplinary nature of ethnopharmacology. Commentaries are by invitation only.AUDIENCEEthnopharmacologists, Medicinal Chemists, Pharmacologists, Toxicologists, Anthropologists, Pharmacognosists, Ethnobotanists, Economic Botanists, EthnobiologistsIMPACT FACTOR2014: 2.998 © Thomson Reuters Journal Citation Reports 2015ABSTRACTING AND INDEXINGAGRICOLABIOSISCambridge Scientific AbstractsChemical AbstractsCurrent Contents/Life SciencesMEDLINE®International Pharmaceutical AbstractsEMBASENAPRALERT (Natural Products Alert)Science Citation IndexCAB AbstractsScopusEMBiologyEDITORIAL BOARDEditor-in-Chief:R. Verpoorte, Gorlaeus Lab., Universiteit Leiden, Einsteinweg 55, 2333 CC, Leiden, NetherlandsDeputy Editor-in-ChiefA.M. Viljoen, Tshwane University of Technology, Pretoria, South AfricaAssociate Editor:D. Guo, Chinese Academy of Sciences (CAS), Shanghai, ChinaA.K. Jäger, University of Copenhagen, Copenhagen O, DenmarkG. Lin, Chinese University of Hong Kong, Hong Kong, Hong KongP.K. Mukherjee, Jadavpur University, Kolkata, IndiaG. Schmeda Hirschmann, Universidad de Talca, Talca, ChileA. Shikov, Saint Petersburg Institute of Pharmacy, Kuzmolovo P 245, Russian FederationE. Yesilada, Yeditepe University, Erenkoy-Istanbul, TurkeyReviews Editor (including Commentaries and Book Reviews):M. Heinrich, The School of Pharmacy, University of London, 29-39 Brunswick Square, London, WC1N 1AX, UK If you want to suggest a review, please provide a structured abstract and include an annotated table of contents and a short CV of the lead author(s).Managing Editor:B. Pomahacova, Leiden University, Leiden, NetherlandsI. Vermaak, Tshwane University of Technology, Pretoria, South AfricaM. Sandasi, Tshwane University of Technology, Pretoria, South AfricaL.J. McGaw, University of Pretoria, Pretoria, South AfricaEditorial Board:S. Alban, Kiel, GermanyM.J. Balick, Bronx, New York, USAR. BauerG. Bourdy, Cayenne, French GuianaJ.B. Calixto, Florianópolis, BrazilC-T. Che, Hong Kong, Hong KongG.A. Cordell, Evanston, Illinois, USAV.S. da Silva Bolzani, Araraquara, BrazilJ. Ding, Shanghai, ChinaV.M. Dirsch, Vienna, AustriaE. Elisabetsky, Porto Alegre, BrazilJ. Fleurentin, Metz, FranceB.L. Furman, Glasgow, UKM.P. Germano, Messina, ItalyJ. Gertsch, Bern, SwitzerlandA.H. Gilani, Karachi, PakistanM.P. Gupta, Panama City, PanamaA. Hensel, Münster, GermanyP.J. Houghton, London, UKZ. Ismail, Penang, MalaysiaW. Jia, Kannapolis, North Carolina, USAT. Johns, Ste. Anne de Bellevue, Quebec, Canada A.K. Jäger, Copenhagen O, DenmarkG. Kavalali, Istanbul, TurkeyH-S. Kim, Cheongju, South KoreaJ. Kim, Seoul, South KoreaY. Kimura, Ehime, JapanM.A. Lacaille-Dubois, Dijon, FranceM. Leonti, Cagliari, ItalyE. Matteucci, Pisa, ItalyI. Merfort, Freiburg, GermanyJ.J.M. Meyer, Pretoria, South AfricaD.E. MoermanD.A. Mulholland, Guildford, England, UKA. Panthong, Chiang Mai, ThailandX. Peigen, Beijing, ChinaA. Pieroni, Pollenzo/Bra, ItalyD.D. Soejarto, Chicago, Illinois, USAE. Speroni, Bologna, ItalyA.J. Vlietinck, Antwerpen, BelgiumH. Wagner, München, GermanyC.S. Weckerle, Zurich, SwitzerlandC.W. Wright, Bradford, UKS. Zacchino, Rosario, ArgentinaFounding Editors:J.G. BruhnL. Rivier, Lausanne, SwitzerlandGUIDE FOR AUTHORSINTRODUCTIONThe Journal of Ethnopharmacology is dedicated to the exchange of information and understandings about people's use of plants, fungi, animals, microorganisms and minerals and their biological and pharmacological effects based on the principles established through international conventions. Early people, confronted with illness and disease, discovered a wealth of useful therapeutic agents in the plant and animal kingdoms. The empirical knowledge of these medicinal substances and their toxic potential was passed on by oral tradition and sometimes recorded in herbals and other texts on materia medica. Many valuable drugs of today (e.g., atropine, ephedrine, tubocurarine, digoxin, reserpine) came into use through the study of indigenous remedies. Chemists continue to use plant-derived drugs (e.g., morphine, taxol, physostigmine, quinidine, emetine) as prototypes in their attempts to develop more effective and less toxic medicinals.Please note that figures and tables should be embedded in the text as close as possible to where they are initially cited. It is also mandatory to upload separate graphic and table files as these will be required if your manuscript is accepted for publication.Classification of your paperPlease note that upon submitting your article you will have to select at least one classification and at least three of the given keywords. You can preview the list of classifications and keywords (here). This information is needed by the Editors to more quickly process your article. In addition to this, you can submit free keywords as described below under "Keywords".The "rules of 5"The Editors and Editorial Board have developed the "Rules of 5" for publishing in JEP. 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Outlines for potential reviews need to include: A detailed abstract using the structure provided in the guidelines An annotated table of contents A short CV of the lead author5. Book reviews - Books for review should be sent to the Reviews Editor.6. Commentaries - invited, peer-reviewed, critical discussion about crucial aspects of the field but most importantly methodological and conceptual-theoretical developments in the field and should also provide a standard, for example, for pharmacological methods to be used in papers in the Journal of Ethnopharmacology. The scientific dialogue differs greatly in the social / cultural and natural sciences, the discussions about the common foundations of the field are ongoing and thepapers published should contribute to a transdisciplinary and multidisciplinary discussion. The length should be a maximum of 2-3 printed pages or 2500 words. Please contact the Reviews Editor j.ethnopharmacol@ with an outline.7. 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dia proteomic analysis“dia proteomic analysis”是一种先进的蛋白质组学分析技术，它能够高效地鉴定和定量蛋白质样品中的数量和种类。

本文将一步一步解析“dia proteomic analysis”的原理、应用和未来发展趋势。

第一步：理解“dia proteomic analysis”的原理“dia proteomic analysis”是全称为Data-Independent Acquisition Proteomics（DIA-MS）的缩写，是一种基于质谱技术的蛋白质组学分析方法。

与传统的质谱分析方法相比，它具有更高的通量和更好的定量精度。

其原理主要包括两个关键步骤：离子传输和碎裂扫描。

在离子传输步骤中，蛋白质样品经过消化过程，产生一系列的肽段。

这些肽段会通过串联质谱仪（LC-MS/MS）中的离子传输装置，进入质谱仪进行进一步分析。

在碎裂扫描步骤中，质谱仪会对离子传输过来的肽段进行碎裂，产生一系列的离子片段，并将其分离后进行质谱分析。

传统的质谱分析方法通常通过选取一部分质谱峰进行测量，而“dia proteomic analysis”则能够对所有离子片段进行同步的全面扫描分析。

第二步：探索“dia proteomic analysis”的应用领域“dia proteomic analysis”广泛应用于不同的生物学研究领域。

其中，以下是它的几个重要应用领域。

1. 生物标记物发现：通过对不同样品中蛋白质表达的定量和鉴定，可以发现和分析与特定生理或病理状态相关的生物标记物。

2. 药物发现与评价：“dia proteomic analysis”可用于研究药物的作用机制，评估药物与蛋白质相互作用的效果，以及预测药物的副作用。

3. 癌症研究：蛋白质组学在癌症研究中的应用已经取得了很大的突破。

通过“dia proteomic analysis”，可以深入研究癌症细胞中的蛋白质变化，寻找潜在的治疗靶点和生物标记物。

W O R K P A C K A G E5.P R O B I O T I C S A N D P R E B I O T I C S SCIENTIFIC TEAM MEMBERS: PROBIOT (Coordinator), PROLACT, IATAPROACTIV, PREBIOIN, INFANTFOODOBJECTIVE:The work package 5 addresses to the characterization of probiotic bacteria and the evaluation of their probiotic effects and other relevant biological features (survival during transit through the gastrointestinal tract, intestinal colonization, competitive exclusion of other microorganisms, production of antimicrobial substances, production/use of prebiotic substances, enzymatic activities, resistance/sensitivity to antibiotics, absence of virulence factors, modulation of the immune system). Studies on pathways of synthesis and obtention of new prebiotics.WORKING LINES:Isolation and characterization of probiotics. Lactic acid bacteria and bifidobacteria strains.-Isolation of lactic acid bacteria and bifidobacteria from colostrum, milk and other human biological fluids during the perinatal period; clustering of the isolates byphenotypic and genotypic techniques, and taxonomic identification of one isolateof each group.-Potential application in infectious problems that include mother-infant binomial (pregnancy, lactation, infants, children)-Evaluation of the anti-HIV properties of bacterial strains isolated in previous tasks.-Probiotics and their role in calcium metabolism-Use of probiotics for the improvement of health conditions and strengthen of defences. Effects on immune system.-Methods for identification, differentiation and quantification of mix cultures of lactic acid bacteria and bifidobacteria in fermented dairy products.-Development of molecular biology procedures and techniques (PCR-DGGE, real-time quantitative PCR…) for the detection of probiotic bacteria in foodstuffs,biological fluids and mucosal surfaces.-Study of the technological properties of the selected bacteria to increase viability in fermented products. Growth in milk at different conditions and acidificationability. Resistance to production, conservation, storage and distributionconditions. Elaboration and sensorial analysis of products containing theselected strains. Laboratorial and pilot plant fermentations. Industrial scaling up.Study of the mechanisms of probiotic activity-Characterization of the responsible elements of Lactobacillus-Adhesiveness to intestine fragments and components of extracellular matrix (collagen, fibronectin, fibrinogen)-Improvement of the resistance to gastrointestinal conditions-Potential increase of bioavailability and bioactivity of dietary constituents-Biotransformation of polyphenols by lactic acid bacteria and bifidobacteria, increased bioavailability and bioactivity-Metabolic activity to sequentially hydrolize phytates, generating products involved in specific biological functions, contributing to increased mineralabsorption in the intestine-Production of conjugated linoleic acid isomers (CLA) by lactic acid bacteria and bifidobacteria. Quantitative and qualitative determination.Obtention and characterization of prebiotics-Synthesis of prebiotics (oligosaccharides and sugar alcohols) by lactic acid bacteria-Synthesis of oligosaccharides derived from lactulose-Isomerization of oligosaccharides obtained by transglycosylation of lactose (GOS). Influence of prebiotic GOS structure in their ability to reach distal areasof the intestine-Isolation and identification of glycosylated peptides formed during gastrointestinal digestion of glycosylated proteins-Evaluation of prebiotic effects of ingredients prepared in WP1.。

Proteomic AnalysisIntroductionProteomic analysis is a powerful technique used to study proteins and their functions, providing valuable insights into biological systems. This article aims to explore the various aspects of proteomic analysis, including its methodologies, applications, and future prospects.Methodologies1. Sample Preparation•Extraction: Proteins are extracted from cells, tissues, or body fluids using various methods such as cell lysis,ultracentrifugation, or precipitation.•Fractionation: The extracted proteins can be fractionated based on their properties such as size, charge, or hydrophobicity usingtechniques like gel electrophoresis or liquid chromatography.2. Protein Separation•Gel Electrophoresis: Proteins are separated based on their size using techniques like SDS-PAGE (Sodium Dodecyl SulfatePolyacrylamide Gel Electrophoresis) or 2D-PAGE (Two-dimensionalPolyacrylamide Gel Electrophoresis).•Liquid Chromatography: Proteins are separated based on their properties using techniques like Reverse-Phase Chromatography,Ion-Exchange Chromatography, or Size-Exclusion Chromatography.3. Protein Identification•Mass Spectrometry: Proteins are ionized and fragmented, and the resulting fragments are analyzed based on their mass-to-chargeratio. This technique can provide valuable information about theidentity and sequence of proteins.•Database Search: The obtained mass spectrometry data are compared against protein sequence databases to identify the proteinspresent in the sample.•Protein Quantification: Protein abundance can be estimated by comparing the intensity of mass spectrometry peaks or usinglabeling techniques like SILAC (Stable Isotope Labeling by AminoAcids in Cell Culture) or TMT (Tandem Mass Tags).ApplicationsProteomic analysis finds applications in various fields of research and industry, some of which are listed below:1. Biomedical Research•Biomarker Discovery: Proteomics can help identify specific proteins that serve as biomarkers for diseases or therapeutictargets.•Drug Discovery: Proteomic analysis can be used to study the effects of drugs on protein expression and identify potential drug targets.•Understanding Biological Processes: Proteomics provides insights into the complex processes occurring within cells, tissues, ororganisms.2. Clinical Diagnostics•Disease Diagnosis: Proteomic analysis can contribute to the development of diagnostic tests for various diseases, includingcancer, cardiovascular diseases, or infectious diseases.•Personalized Medicine: Proteomic profiling can aid in tailoring treatment p lans based on individual patients’ protein expression patterns.3. Agriculture and Food Science•Crop Improvement: Proteomic analysis can help identify proteins involved in plant development, stress response, or food qualitytraits, leading to improved crop varieties.•Food Safety and Authentication: Proteomics can be used to detect contaminants or adulterants in food products, ensuring consumersafety and product authenticity.4. Environmental Monitoring•Biomonitoring: Proteomic analysis can help assess the impact of pollutants on living organisms, providing valuable information for environmental monitoring and conservation efforts.•Microbial Ecology: Proteomics can be used to study the functional microbial communities in different environmental habitats, aiding in understanding microbial interactions and ecosystem functioning.Future ProspectsProteomic analysis is a rapidly evolving field with numerous exciting prospects for the future. Some areas of potential advancement include:•Single-Cell Proteomics: Developing techniques to study the proteome of individual cells, allowing for a deeper understanding of cellular heterogeneity.•Spatial Proteomics: Advancing proteomic analysis to study protein localization within cells or tissues, providing insights intocellular organization and function.•Integration of Omics Data: Integrating proteomic data with other -omics data like genomics, transcriptomics, metabolomics, etc., to gain a comprehensive understanding of biological systems.In conclusion, proteomic analysis is a vital tool in the study of proteins and their role in biological systems. It offers valuable insights into various areas of research, clinical diagnostics, agriculture, food science, and environmental monitoring. With continued advancements in technology and methodologies, proteomic analysis holds immense potential for future discoveries and applications.。

肖丹虹，李萍，邓媛元，等. 基于响应面法优化双酶同步酶解的全豌豆乳的稳定性及营养特性研究[J]. 食品工业科技，2024，45（8）：235−246. doi: 10.13386/j.issn1002-0306.2023060114XIAO Danhong, LI Ping, DENG Yuanyuan, et al. Study on the Stability and Nutritional Properties of Double Enzyme Simultaneous Enzymatic Hydrolysis of Whole Pea Milk Based on Response Surface Method[J]. Science and Technology of Food Industry, 2024,45(8): 235−246. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023060114· 工艺技术 ·基于响应面法优化双酶同步酶解的全豌豆乳的稳定性及营养特性研究肖丹虹1,2，李　萍1，邓媛元1，刘　光1，赵志浩1，王佳佳1，钟立煌1，廖　娜1，张名位1,3, *（1.广东省农业科学院蚕业与农产品加工研究所，农业农村部功能食品重点实验室，广东省农产品加工重点实验室，广东广州 510610；2.华中农业大学食品科学技术学院，湖北武汉 430070；3.中原食品实验室，河南漯河 462300）摘　要：豌豆作为一种大宗豆类，具有营养价值高及低致敏性等特点，但全豌豆乳体系易絮凝失稳，限制其在食品中的应用。

本文以脱皮豌豆为原料，采用高压均质耦合生物酶解（中温α-淀粉酶和纤维素酶）处理，通过离心沉淀率等指标，以及Box-Behnken 设计优化酶解工艺条件，揭示最优工艺下全豌豆乳的稳定性和营养特性变化规律。

严涛，陈珂可，程文，等. 乳酸菌菌粉定量计数方法研究[J]. 食品工业科技，2023，44（3）：148−153. doi: 10.13386/j.issn1002-0306.2022050219YAN Tao, CHEN Keke, CHENG Wen, et al. Study on Quantitative Counting Method of Lactic Acid Bacteria Powder[J]. Science and Technology of Food Industry, 2023, 44(3): 148−153. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022050219· 生物工程 ·乳酸菌菌粉定量计数方法研究严　涛，陈珂可，程　文，夏九学，徐建忠，朱建国*（微康益生菌（苏州）股份有限公司，江苏苏州 215200）摘　要：目的：以9株乳杆菌、6株双歧杆菌、3株球菌、1株凝结芽孢杆菌菌粉为研究对象，在国标GB 4789.35-2016的基础上，对稀释倍数、稀释液成分、培养基成分进行比较研究，考察对乳酸菌菌粉计数活菌数的影响。

方法：采用稀释平板计数的方法，对不同的乳酸菌菌粉进行活菌计数。

结果：初始乳酸菌菌粉样品稀释倍数对最终计数活菌数无明显影响，ISO 稀释液对部分乳杆菌、双歧杆菌菌粉的活菌计数结果有显著提高（P<0.05）；双歧杆菌菌粉采用TOS 琼脂培养基的计数结果显著优于国标培养基（P<0.05）；凝结芽孢杆菌菌粉采用改良芽孢计数培养基计数结果优于PCA 和NA 计数培养基。

结论：平板计数方法中，稀释液中含有酪蛋白胨能提升双歧杆菌菌粉的活菌计数数量；TOS 琼脂培养基更有利于双歧杆菌的增殖培养；改良芽孢计数培养基更有利于凝结芽孢杆菌的芽孢萌发增殖。

HMESC: 02.15.05.004 MICROBIOLOGICAL ANALYSIS - INCUBATIONANAEROBIC, CARBON DIOXIDE PURGED INCUBATION(using the Mart Anoxomat)微生物分析-厌氧培养，二氧化碳净化培养（使用Mart Anoxomat）1 SCOPE范围An incubation technique for the selective cultivation of anaerobic, facultatively anaerobic and microaerophilic microorganisms in petri dishes.此培养技术适用于选择性培养培养皿中厌氧、兼性厌氧以及微需氧微生物。

2 FIELD OF APPLICATION应用范围Anaerobic incubation is applicable to the detection of spoilage microorganisms in yeast and beer. 厌氧培养用于检测酵母与啤酒中的有害微生物。

3 PRINCIPLE原理The petri dishes are placed in an airtight container such as an anaerobic jar and the atmosphere in the container is replaced by a mixture of hydrogen (H2), carbon dioxide (CO2) and nitrogen (N2). The container is then incubated at an appropriate temperature for the specified time interval.培养皿放在密闭容器中，如厌氧罐与氢气、氧气以及氮气混合气体取代容器中的空气。

porcupine curvature analysis [Porcupine Curvature Analysis]Introduction:Porcupines are small mammals that are known for their unique quills or spines that cover their bodies. These quills serve as a defense mechanism, protecting the porcupine from predators. However, have you ever wondered how the curvature of these quills helps in their defense? In this article, we will dive into the world of porcupine curvature analysis and explore the various factors that contribute to the effectiveness of their spines.1. What is Porcupine Curvature?Porcupine curvature refers to the curvature pattern present in the quills of porcupine spines. These quills are actually highly modified hairs that are specialized for the purpose of self-defense. The curvature of the quills plays a crucial role in effectively deterring potential predators.2. Types of Porcupine Quill Curvature:There are generally two main types of curvature that can be found in porcupine quills:a) Convex Curvature: In this form of curvature, the quill bends outwardly away from the porcupine's body. This type of curvature is thought to enhance the porcupine's defense mechanism as it makes it harder for predators to dislodge the quills once they are embedded in their skin.b) Sigmoid Curvature: This curvature resembles an 'S' shape curve and is believed to increase the quill's structural stability and resistance to being bent.3. Factors Influencing Porcupine Curvature:The curvature of porcupine quills is not random; it is influenced by several factors that contribute to their efficiency as a defense mechanism:a) Mechanical Stress: The quills experience mechanical stress when a predator attempts to dislodge them. The convex curvature helps in distributing the stress uniformly along the entire quill, making it harder for the predator to remove it.b) Elasticity: Quills possess a certain level of elasticity due to thepresence of keratin, the same protein found in human hair and nails. This elasticity plays a role in the quill's ability to absorb impact without breaking.c) Microstructure: The internal structure of the quills, particularly the arrangement of the fibrous keratin, also plays a vital role in maintaining the quill's integrity. The specific organization of keratin fibers enables the quill to resist bending and remain firmly embedded in the predator's skin.d) Serrations: Some porcupine quills possess small serrations along their length. These serrations increase friction between the quill and the predator's skin, making it more difficult for the predator to remove them.4. Adaptations for Enhanced Defense:Porcupines have evolved certain adaptations to enhance the effectiveness of their spines:a) Quill Hollows: Many porcupine quills have a hollow structure, with a porous core. This lightweight design allows the porcupine to have a greater number of quills, making their defense even more effective.b) Length Variation: Porcupine quills vary in length, with shorterquills found on the head and longer quills on the back and tail. This variation provides additional protection for the vulnerable areas of the body while also maximizing the potential damage inflicted on predators.c) Disposable Quills: Porcupines can release their quills when in danger, allowing them to regenerate new ones. This ability ensures that they always have a fresh supply of sharp, functional spines.Conclusion:Through porcupine curvature analysis, we have gained insights into the design and effectiveness of porcupine quills as a defense mechanism. The curvature patterns, mechanical stress distribution, and microstructural adaptations contribute to their ability to deter predators effectively. Understanding these factors not only enhances our knowledge of these fascinating creatures but also provides valuable insights into potential applications inbio-inspired materials and self-defense mechanisms in the field of engineering.。

潘坤，陈寒霜露，周海栋，等. 动物双歧杆菌联合传统发酵剂对发酵牛乳、牦牛乳品质的影响[J]. 食品工业科技，2023，44（18）：181−192. doi: 10.13386/j.issn1002-0306.2022110167PAN Kun, CHEN Hanshuanglu, ZHOU Haidong, et al. Effects of Bifidobacterium animalis subsp. lactis Combined with Traditional Starter Culture on the Quality Characteristics of Fermented Cow Milk and Yak Milk[J]. Science and Technology of Food Industry,2023, 44(18): 181−192. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022110167· 生物工程 ·动物双歧杆菌联合传统发酵剂对发酵牛乳、牦牛乳品质的影响潘　坤1，陈寒霜露1，周海栋1，廖彬旭1，李巧艳1，唐善虎1，李思宁1, *，刘　亮2,*（1.西南民族大学食品科学与技术学院，四川成都 610041；2.川北医学院，四川南充 637100）摘　要：为探究不同发酵剂及不同发酵底物对发酵乳品质的影响，本文将动物双歧杆菌（Bifidobacterium animalis subsp . lactis ，Ba ）与传统酸奶发酵剂（SL ）共培养，测定了发酵牛乳、牦牛乳及牛乳与牦牛乳混合乳（1:1）的酸化能力、活菌数、持水力、蛋白水解活力、流变特性、物理稳定性、微观结构、挥发性风味物质及感官特性。

结果表明，对于相同的发酵底物，Ba 联合SL 发酵，可显著提高发酵乳的酸化能力和活菌数（P <0.05），并使第1 d 的发酵牛乳、牦牛乳、混合乳的蛋白水解活力比单一SL 发酵分别提升了0.026、0.025、0.016，使发酵乳的凝胶网络结构更加致密，改善发酵乳的挥发性风味物质和感官品质，但联合发酵剂对发酵乳的物理稳定性无显著影响（P >0.05）；SL 和Ba 共发酵能显著增加发酵牛乳和发酵混合乳的持水力（P <0.05），使发酵混合乳在整个冷藏期间持水力高于其余各组，其中第7 d 最高，为45.68%；此外，联合发酵提高了发酵牦牛乳的粘弹性，但降低了发酵牛乳和发酵混合乳的粘弹性。