Effect of Different Cooking Methods on the Composition of Intramuscular Fatty Acids of Hyla Rabbit

Xue, Shan,Xiao, Xia,He, Zhifei,Li, Hongjun Korean Society for Food Science of Animal Resource 2016 한국축산식품학회지 Vol.36 No.2

The influence of three cooking methods (stewing, microwaving and Aluminium (Al) foil-baking) was evaluated on the content of intramuscular lipid and the composition of intramuscular fatty acids of Hyla rabbit. The percentage of intramuscular lipid in cooked-longissimus dorsi (LD) (dry weight %) were in the order mentioned below: microwaving > foil-baking > stewing. All treated samples showed decrease in the proportion of polyunsaturated fatty acids (PUFA) and monounsaturated fatty acids (MUFA), whilst increase in the proportion of saturated (SFA) and n-6/n-3 value during processing. All of the cooked samples had the n-6/n-3 ratio within the recommended range (5-10). By the analysis of partial least squares regression (PLSR), the microwaving treatment was better to keep the stability of unsaturated fatty acids (UFA), whilst the long-time Al foil-baking did the most serious damage to UFA, especially the PUFA. In addition, the heating method showed greater influence on the samples than the processing time. The shorter processing time was better to retain the intramuscular PUFA of Hyla rabbit, especially the LC-PUFAs (C20-22). Considering all the factors, microwaving showed the superiority in reserving the composition of intramuscular fatty acids of Hyla rabbit.

Effect of Growth on Fatty Acid Composition of Total Intramuscular Lipid and Phospholipids in Ira Rabbits

Shan Xue,Zhi-Fei He,Jingzhi Lu,Xiaoqi Tao,Li Zheng,Yuejie Xie,Xia Xiao,Rong Peng,Hong-Jun Li 한국축산식품학회 2015 한국축산식품학회지 Vol.35 No.1

The changes in fatty acid composition of total intramuscular lipid and phospholipids were investigated in the longissimusdorsi, left-hind leg muscle, and abdominal muscle of male Ira rabbits. Changes were monitored at 35, 45, 60, 75, and 90 d. Analysis using gas chromatography identified 21 types of fatty acids. Results showed that the intramuscular lipid increasedand the intramuscular phospholipids (total intramuscular lipid %) decreased in all muscles with increasing age (p<0.05). Anabundant amount of unsaturated fatty acids, especially polyunsaturated fatty acids, was distributed in male Ira rabbits atdifferent ages and muscles. Palmitic acid (C16:0), stearic acid (C18:0), oleic acid (C18:1), linoleic acid (C18:2), and arachi-donic acid (C20:4) were the major fatty acids, which account to the dynamic changes of the n-6/n-3 value in Ira rabbit meat.

Effect of Growth on Fatty Acid Composition of Total Intramuscular Lipid and Phospholipids in Ira Rabbits

Xue, Shan,He, Zhifei,Lu, Jingzhi,Tao, Xiaoqi,Zheng, Li,Xie, Yuejie,Xiao, Xia,Peng, Rong,Li, Hongjun Korean Society for Food Science of Animal Resource 2015 한국축산식품학회지 Vol.35 No.1

The changes in fatty acid composition of total intramuscular lipid and phospholipids were investigated in the longissimus dorsi, left-hind leg muscle, and abdominal muscle of male Ira rabbits. Changes were monitored at 35, 45, 60, 75, and 90 d. Analysis using gas chromatography identified 21 types of fatty acids. Results showed that the intramuscular lipid increased and the intramuscular phospholipids (total intramuscular lipid %) decreased in all muscles with increasing age (p<0.05). An abundant amount of unsaturated fatty acids, especially polyunsaturated fatty acids, was distributed in male Ira rabbits at different ages and muscles. Palmitic acid (C16:0), stearic acid (C18:0), oleic acid (C18:1), linoleic acid (C18:2), and arachidonic acid (C20:4) were the major fatty acids, which account to the dynamic changes of the n-6/n-3 value in Ira rabbit meat.

Effect of Different Cooking Methods on the Composition of Intramuscular Fatty Acids of Hyla Rabbit

Shan Xue,Xia Xiao,Zhi-Fei He,Hong-Jun Li 한국축산식품학회 2016 한국축산식품학회지 Vol.36 No.2

The influence of three cooking methods (stewing, microwaving and Aluminium (Al) foil-baking) was evaluated on the content of intramuscular lipid and the composition of intramuscular fatty acids of Hyla rabbit. The percentage of intramuscular lipid in cooked-longissimus dorsi (LD) (dry weight %) were in the order mentioned below: microwaving > foil-baking > stewing. All treated samples showed decrease in the proportion of polyunsaturated fatty acids (PUFA) and monounsaturated fatty acids (MUFA), whilst increase in the proportion of saturated (SFA) and n-6/n-3 value during processing. All of the cooked samples had the n-6/n-3 ratio within the recommended range (5-10). By the analysis of partial least squares regression (PLSR), the microwaving treatment was better to keep the stability of unsaturated fatty acids (UFA), whilst the long-time Al foil-baking did the most serious damage to UFA, especially the PUFA. In addition, the heating method showed greater influence on the samples than the processing time. The shorter processing time was better to retain the intramuscular PUFA of Hyla rabbit, especially the LC-PUFAs (C20-22). Considering all the factors, microwaving showed the superiority in reserving the composition of intramuscular fatty acids of Hyla rabbit.

Isolation and identification of a canine coronavirus strain from giant pandas (Ailuropoda melanoleuca)

Feng-Shan Gao,Xian-zhu Xia,Yu-Wei Gao,Ya-Duo Bai,Xiao-Huan Zou,Gui-Xue Hu 대한수의학회 2009 Journal of Veterinary Science Vol.10 No.3

Two giant pandas (Ailuropoda melanoleuca) died of unknown causes in a Chinese zoo. The clinical disease profile suggested that the pandas may have suffered a viral infection. Therefore, a series of detection including virus isolation, electron microscopy, cytobiological assay, serum neutralization and RT-PCR were used to identify the virus. It was determined that the isolated virus was a canine coronavirus (CCV), on the basis of coronavirus, neutralization by canine anti-CCV serum, and 84.3% to 100% amino acid sequence similarity with CCV. The results suggest that the affected pandas had been infected with CCV.

Immune and Anti-oxidant Functions of Ethanol Extracts of Scutellaria baicalensis Georgi in Mice Bearing U14 Cervical Cancers

Peng, Yong,Guo, Cong-Shan,Li, Pan-Xia,Fu, Zhan-Zhao,Gao, Li-Ming,Di, Ya,Ju, Ya-Kun,Tian, Ru,Xue, Jia-Jia Asian Pacific Journal of Cancer Prevention 2014 Asian Pacific journal of cancer prevention Vol.15 No.10

Background: The objective was to study the effect of Scutellaria baicalensis Georgi ethanol extracts (SBGE) on immune and anti-oxidant function in U14 tumor-bearing mice. Materials and Methods: U14 tumor-bearing mice were randomly divided into eight groups: a control group, a cyclophosphamide (CTX) group, three dose groups of SBGEI (high, medium, low), and three dose groups of SBGEII (high, medium, low). After two weeks, the thymus and spleen weight indices of mice bearing U14 cervical cancer were calculated. Enzyme linked immunosorbent assays (ELISA) was used to determine the levels of serum IL-2, TNF-${\alpha}$, IL-8, and PCNA. MDA activity and SOD activity in plasma were measured with detection kits. Results: In the SBGE groups, thymus weight and spleen weight indices of U14 tumor-bearing mice were significantly higher than in the control group or CTX group (p<0.05). Compared to control group, the levels of serum IL-2 and TNF-${\alpha}$ in U14 tumor-bearing mice increased significantly, whereas the contents of serum IL-8 and PCNA decreased (p<0.05). The activity of SOD increased with the growing dose of SBGE, while the activity of MDA decreased significantly in the highe-rdose groups of SBGE. Conclusions: These findings suggested that SBGE, especially at high dose, 1000 mg/kg, showed significant immune and anti-oxidant effects infU14 tumor-bearing mice, which might be the mechanisms of SBGE inhibition of tumor growth.

Two new ursane-type triterpenoid saponins from Elsholtzia bodinieri

Jin-Dong Zhong,Xue-Wei Zhao,Xuan-Qin Chen,Hong-Mei Li,Chin-Ho Chen,Xue-Shan Xia,Rong-Tao Li 대한약학회 2016 Archives of Pharmacal Research Vol.39 No.6

Two new ursane-type triterpenoid saponins,bodiniosides M (1) and N (2), along with three knownsaponins, oblonganosides I (3), pseudobuxussaponin B (4)and bodinioside A (5), were isolated from the aerial partsof Elsholtzia bodinieri. The structures of compounds 1 and2 were characterized by spectroscopic data as well as acidhydrolysis and GC analysis as 3-O-b-D-xylopyranosyl-19ahydroxy-23-acetoxy-urs-12(13)-en-28-oic acid 28-O-a-Lrhamnopyranosyl-(1-2)-b-D-glucopyranoside and 3-O-b-Dglucopyranosyl-2a,19a-dihydroxy-urs-12(13)-en-28,20blactone. Compounds 1 and 5 exhibited potent anti-HCVactivities in vitro with a selective index of 6.53 and 4.41,respectively.

Comparative Phylogenetic Relationships and Genetic Structure of the Caterpillar Fungus Ophiocordyceps sinensis and Its Host Insects Inferred from Multiple Gene Sequences

Qing-Mei Quan,Qing-Xia Wang,Xue-Li Zhou,Shan Li,Xiao-Ling Yang,Yun-Guo Zhu,Zhou Cheng 한국미생물학회 2014 The journal of microbiology Vol.52 No.2

Ophiocordyceps sinensis (Ascomycota: Ophiocordycipitaceae)is a native fungal parasite of Hepialidae caterpillars and oneof the most economically important medicinal caterpillarfungi in China. However, little is known about the phylogeneticand evolutionary relationships between O. sinensis andits host insects. In this study, nuclear ITS and β-tubulin sequencesfrom O. sinensis and mitochondrial COI, COII, andCytb sequences from its hosts were analyzed across 33 populationssampled from five regions in China. Phylogenetically,both O. sinensis and its hosts were divided into three geographicallycorrelated clades, and their phylogenies were congruent. Analysis of molecular variance and calculated coefficientsof genetic differentiation revealed significant geneticdivergence among the clades within both O. sinensis (FST=0.878, NST=0.842) and its hosts (FST=0.861, NST=0.816). Estimatedgene flow was very low for O. sinensis (Nm=0.04) andthe host insects (Nm=0.04) among these three clades. Manteltests demonstrated a significant correlation (P<0.01) betweenthe genetic distances for O. sinensis and its hosts, as well as asignificant association (P<0.05) between geographic and geneticdistances in both. The similar phylogenetic relationships,geographic distributions, and genetic structure and differentiationbetween O. sinensis and its hosts imply that they have coevolved.