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关键词： drug transporter   organic anion transporting polypeptide   OATP2B1   food additives   food-drug interaction   PHARMACEUTICAL EXCIPIENTS   APPLE JUICE   2B1   METABOLISM   ABSORPTION   EXPRESSION   SUBSTRATE   SLCO2B1  

摘要： Food additives are compounds that are added to food and beverage to improve the taste, color, preservation, or composition. Generally, food additives are considered safe for human use due to safety evaluations conducted by food safety authorities and high safety margins applied to permitted usage levels. However, the interaction potential of food additives with simultaneously administered medication has not received much attention. Even though many food additives are poorly absorbed into systemic circulation, high concentrations could exist in the intestinal lumen, making intestinal drug transporters, such as the uptake transporter organic anion transporting polypeptide 2B1 (OATP2B1), a possible site of food additive-drug interactions. In the present work, we aimed to characterize the interaction of a selection of 25 food additives including colorants, preservatives, and sweeteners with OATP2B1 in vitro. In human embryonic kidney 293 (HEK293) cells transiently overexpressing OATP2B1 or control, uptake of dibromofluorescein was studied with and without 50 mu M food additive at pH 7.4. As OATP2B1 displays substrate- and pH-dependent transport functions and the intraluminal pH varies along the gastrointestinal tract, we performed the studies also at pH 5.5 using estrone sulfate as an OATP2B1 substrate. Food additives that inhibited OATP2B1-mediated substrate transport by >= 50% were subjected to dose-response studies. Six colorants were identified and validated as OATP2B1 inhibitors at pH 5.5, but only three of these were categorized as inhibitors at pH 7.4. One sweetener was validated as an inhibitor under both assay conditions, whereas none of the preservatives exhibited >= 50% inhibition of OATP2B1-mediated transport. Extrapolation of computed inhibitory constants (K-i values) to estimations of intestinal food additive concentrations implies that selected colorants could inhibit intestinal OATP2B1 also in vivo. These results suggest that food additives, especially c

关键词： Antifungal activity   GRAS salts   Oranges   Citrus sinensis   Geotrichum citri-aurantii   Penicillium digitatum   Penicillium italicum   CARROT CAVITY SPOT   ANTIFUNGAL ACTIVITY   INORGANIC SALTS   CAUSAL AGENT   GREEN MOLD   PENICILLIUM-DIGITATUM   FUSARIUM-SAMBUCINUM   ALUMINUM-CHLORIDE   BLUE MOLD   SOUR ROT  

摘要： Sodium metabisulfite (SMBS), potassium metabisulfite (PMBS), aluminum sulfate (AlS) and aluminum potassium sulfate (AlPS), common sulfur-containing salts used as food additives, were evaluated for their antifungal activity against Penicillium digitatum, Penicillium italicum and Geotrichum citri-aurantii, the most economically important pathogens causing postharvest diseases of citrus fruits. In vitro radial mycelial growth was measured on potato dextrose agar (PDA) Petri dishes amended with five different concentrations of the salts (10, 20, 30, 50, 100 mM) after 7 d of incubation at 25 degrees C. SMBS and PMBS at all concentrations, and AIS and AIPS above 20 mM, completely inhibited the growth of these fungi. The curative antifungal activity of the four salts to control citrus green (GM) and blue (BM) molds and sour rot (SR) was evaluated on 'Valencia' oranges artificially inoculated in rind wounds with P. digitatum, P. italicum and G. citri-aurantii, respectively. In vivo primary screenings showed no significant antifungal activity of AlS and AlPS to control the three diseases at any dose tested, but SMBS and PMBS reduced the incidence and severity of GM, BM and SR at various concentrations. Effective salts and concentrations were selected for in vivo dip treatments in small-scale trials. Dips at room temperature (20 degrees C) in SMBS and PMBS at 20 and 50mM for 60 or 120 s significantly reduced the incidence and severity of GM and BM, with PMBS at 50mM for 120 s the most effective treatment. Conversely, dips in SMBS and PMBS at 50mM for 60 or 120 s did not reduce SR incidence and severity. SMBS and PMBS treatments are potentially new tools to be included in reduced-risk non-polluting strategies to control Penicillium diseases, but not SR, on citrus fruits.

关键词： 学校食堂   食品安全   卫生管理  

摘要： 学校不仅要注重教学质量的提升,还要不断加强食堂的食品安全卫生管理水平。学校的师生数量庞大,如果在食品安全上出现问题,则会造成恶劣的影响。本文分析了学校食堂在食品卫生安全管理方面存在的问题,并提出了相应的解决对策,为学校的长期发展提供更多的保障。

关键词： 党建   “153”工作法   食品添加剂企业   发展  

摘要： 河南恒瑞淀粉科技股份有限公司是国家级高新技术企业、农业产业化省重点龙头企业,建设有河南省改性淀粉工程技术研究中心、河南省企业技术中心,是中国淀粉工业协会理事单位。公司专业致力于食品添加剂改性淀粉的研发、生产和销售服务,产品涵盖食品、医药、化工等多个领域,已经成为国内改性淀粉领域科研与生产的领军企业。恒瑞科技党支部在日常党建工作中,实施“一领五好三创工作法”助推企业又好又稳发展。

关键词： 食品工艺学   过程性评价   在线教学   教学效果  

摘要： 目前,关于“食品工艺学”教学方法的改革很多,但对在线教学过程中如何对学生进行过程性评价还未见相关报道。因此,在实现教学目标的同时,讨论了如何将过程性评价应用于“食品工艺学”的课程教学中。通过在教学过程中实施和应用“食品工艺学”过程性评价,不仅提高了学生的学习主动性和发现问题、解决问题的实践能力,改善了“食品工艺学”的教学质量和教学效果,并为过程性评价在其他课程中的应用提供依据。

关键词： 铁路食品安全   检测检疫   食品卫生  

摘要： 为了解2017—2019年福建铁路食品安全情况,本文随机抽取600份样品作为检测对象,依据国家相关食品安全标准进行检测。结果显示,2017—2019年食品安全检测各年阳性检出率分别为7.50%、6.00%、5.50%,总检出率为6.33%。餐具大肠杆菌、表面洁净度、动车盒饭致病菌、农残快速检测、食品加工中心温度和生豆浆快检测阳性检出率为10.00%、16.00%、1.00%、6.00%、4.00%、6.00%。福建铁路食品安全检测在餐具大肠杆菌和表面洁净度方面检出率较高,应加强食品安全监管,保证食品安全,有效预防食品安全事故的发生。