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reduces IgE binding ability of allergenic egg white proteins

Sen LI, Marina OFFENGENDEN, Michael G. GÄNZLE, Jianping WU

《农业科学与工程前沿（英文）》 2018年第5卷第3期页码 373-381 doi: 10.15302/J-FASE-2018210

摘要：

Egg white proteins are one of the major allergens. The objective of this study was to investigate the effect of Aspergillus oryzae cultivation on IgE binding ability of egg white proteins. Effect of A. oryzae on egg white proteins was determined using ninhydrin method, SDS-PAGE, ELISA, fluorescence FITC labeling, MALDI-TOF-MS and LC-MS/MS analysis. Adding mycelium of A. oryzae ATCC 1011 and 16868 substantially reduced the IgE binding ability of acidified egg white after 24 h incubation. The binding capacity of egg white proteins to IgE in plasma from four egg allergy patients was almost completely lost after incubation with mycelium of ATCC 16868. Results from SDS-PAGE, free amino acid analysis, MALDI-TOF-MS and LC-MS/MS indicated that there was no substantial protein degradation during incubation. Therefore, the reduction of IgE binding ability of egg white proteins during A. oryzae treatment was probably due to a loss of ~1700 Da mass including a fragment of the ovomucoid N terminus.

关键词： Aspergillus oryzae egg allergy egg white proteins IgE-binding ability ovomucoid

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EGG PRODUCTION IN CHINA: CURRENT STATUS AND OUTLOOK

Ning YANG

《农业科学与工程前沿（英文）》 2021年第8卷第1期页码 25-34 doi: 10.15302/J-FASE-2020363

摘要： Eggs are one of the most nutritious and affordable animal products worldwide. From 1985, egg production in China has retained the leading place in the world. A total of 33 Mt of eggs were produced in 2019 representing ˃ 40% of the world total production. Egg production in China is characterized by diversity in several aspects, including layer breeds, products and production systems. New breeds and synthetic lines are developed to improve the genetic potentials of egg production and feed efficiency of layers. In the past, layer farms were run mostly by small households with 100 to 1000 layers per farm. Over the past decades, egg production in China has developed toward standardization and expansion of production systems, and many of these modern intensive farms raise millions of layers. Although the Chinese egg products maintain strong competitiveness over other animal products and imported egg products, the egg industry will grow at a slower pace compared to the past. Chinese consumers are more concerned about the quality and safety of eggs and egg products, as well as the environmental issues related to animal production, which presents challenges for the Chinese egg industry.

关键词： poultry farms China diversity egg production trends

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EGG PRODUCTION IN CHINA: CURRENT STATUS AND OUTLOOK

《农业科学与工程前沿（英文）》 2021年第8卷第1期页码 25-34

摘要：

• China is now the largest egg production country worldwide

• Egg production in China is characterized by diversity in several aspects

• China is now capable of breeding new varieties, with more than 50% of the market share

• Policies have been implemented to ensure sustainable development of egg production

• Integrating crop-chicken-vegetable production system is established

Eggs are one of the most nutritious and affordable animal products worldwide. From 1985, egg production in China has retained the leading place in the world. A total of 33 Mt of eggs were produced in 2019 representing ˃ 40% of the world total production. Egg production in China is characterized by diversity in several aspects, including layer breeds, products and production systems. New breeds and synthetic lines are developed to improve the genetic potentials of egg production and feed efficiency of layers. In the past, layer farms were run mostly by small households with 100 to 1000 layers per farm. Over the past decades, egg production in China has developed toward standardization and expansion of production systems, and many of these modern intensive farms raise millions of layers. Although the Chinese egg products maintain strong competitiveness over other animal products and imported egg products, the egg industry will grow at a slower pace compared to the past. Chinese consumers are more concerned about the quality and safety of eggs and egg products, as well as the environmental issues related to animal production, which presents challenges for the Chinese egg industry.

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从农场到微生物工程：微生态与过敏性疾病

Dominique Angèle Vuitton, Jean-Charles Dalphin

《工程（英文）》 2017年第3卷第1期页码 98-109 doi: 10.1016/J.ENG.2017.01.019

摘要：

第二次世界大战之后，IgE 依赖性过敏性疾病的发生呈稳步上升趋势，在人类发展史上，这种现象是很罕见的。许多大规模横断面研究、纵向队列研究及基础实验性研究均指出，在生活方式及生活环境的重大演变过程中人类的一些与过敏相关的“保护性因素”正逐渐消失。其中被广泛认可的观念是：肠道微生态在免疫调节方面扮演着重要角色。本文综述了暴露在不同微生物组成的农场环境对过敏性疾病的保护作用。此外，传统生活环境中的微生物如何促进儿童免疫系统的正常发育，以及此种相互作用在现代生活方式下的不可逆性缺失同样被阐明。“农场效应”的保护作用主要包括：母亲怀孕期间或婴儿期接触动物、谷仓、马厩，饮用未加工的牛奶和其他奶制品。除农场环境中的微生物总量之外，微生物的生物多样性似乎对于这种保护也至关重要，这可能归因于农场环境对机体肠道菌群生物多样性的贡献。过敏性疾病专科医生和儿科医生临床应用传统益生菌(如乳杆菌和双岐杆菌)对过敏性疾病的预防作用并未达到满意的预期效果。小鼠呼吸道过敏性疾病模型研究表明，牛棚中存在着对过敏性疾病起重要预防作用的微生物，如鲁氏不动杆菌(A.lwoffii) F78、乳酸乳球菌(L. lactis) G121 和松鼠葡萄球菌(S.sciuri)W620。然而，在对农场环境的卓有成效的研究基础上，研发新一代益生菌仍需要微生物学家、免疫学家和生物工程师以及儿科医生、过敏性疾病专科医生、临床试验专家和伦理委员会之间的密切合作。

关键词：过敏农场生物多样性免疫调节微生态转化研究

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源于蛋清的新型分层轻质多孔碳用于高效微波吸收 Article

刘宗林, 赵旭, 徐亮亮, 彭庆宇, 赫晓东

《工程（英文）》 2022年第18卷第11期页码 161-172 doi: 10.1016/j.eng.2022.04.026

摘要：

鸡蛋羹是一种在餐桌上常见的菜肴，在冷冻干燥后可得到均匀的多孔结构。鸡蛋羹中的蛋白质提供了丰富的碳和氮元素，并且鸡蛋羹的独特微观结构和可调节的电学参数使它成为一种潜在的多孔碳前驱体。本文以蛋清作为原材料，氮原位掺杂的多孔碳（NPC）和碳酸钾改性的NPC（PNPC）是通过一个简单的凝胶和碳化过程制备得到的。多孔碳的独特形貌继承于蛋白质，包括纤维簇、蜂窝孔和布满沟槽的骨架。这些结构具有优异的阻抗匹配和高效的内部损耗性能，使得到的多孔碳成为优异的无需金属元素掺杂的轻质电磁波吸收材料。作为多孔碳的代表之一，PNPC10-700 具有包括纤维簇、蜂窝孔和多孔骨架的多重
结构。并且，PNPC10-700 具有最大反射损耗值（66.15 dB；厚度为3.77 mm）和一个宽达5.82 GHz的有效吸收频段（从12.18 GHz到18 GHz，厚度为2.5 mm），这远超大部分文献中报道的数值。因此蛋清（蛋白质）的凝胶和后续碳化的结合是一种用于设计多孔碳吸波材料微观形貌和电磁性能的新方法。

关键词：微波吸收多孔碳生物质碳酸钾