Oxidative stress has been linked with the pathogenesis of many human diseases including cancer, aging, and atherosclerosis. The present study investigates the antioxidant activities of peptides isolated from the medicinal mushroom, Ganoderma lucidum. G. lucidum has been shown to possess potent antioxidant activity with little or no side effects. Polysaccharide, polysaccharide-peptide complex, and phenolic components of G. lucidum have been proposed to be responsible for this antioxidant effect. However, research has shown that the G. lucidum peptide (GLP) is the major antioxidant component of G. lucidum. The objective of this study was to evaluate the antioxidant activity of this peptide using different oxidation systems. GLP showed potent antioxidant activities in both lightproof soybean oil and lard systems, assessed by lipid peroxidant value. Compared to butylated hydroxytoluene, GLP showed a higher antioxidant activity in the soybean oil system. Soybean lipoxygenase activity was blocked by GLP in a dose-dependent manner with an IC50 value of 27.1 microg/mL. GLP showed scavenging activity toward hydroxyl radicals produced in a deoxyribose system with an IC50 value of 25 microg/mL, and GLP effectively quenched superoxide radical anion produced by pyrogallol autoxidation in a dose-dependent manner. Malondialdehyde level has been used as the oxidation index in many biological systems. GLP showed substantial antioxidant activity in the rat liver tissue homogenates and mitochondrial membrane peroxidation systems. The auto-hemolysis of rat red blood cells was also blocked by GLP in a dose-dependent manner. On the basis of these results, it is concluded that GLP is the major constituent responsible for the antioxidant activity of G. lucidum. GLP could play an important role in the inhibition of lipid peroxidation in biological systems through its antioxidant, metal chelating, and free radical scavenging activities.

[1] A realistic reproduction of planetary boundary layer (PBL) structure and its evolution is critical to numerical simulation of regional meteorology and air quality. Conversely, insufficient realism in the simulated physical properties often leads to degraded meteorological and air quality prognostic skills. This study employed the Weather Research and Forecasting model (WRF) to evaluate model performance and to quantify meteorological prediction differences produced by four widely used PBL schemes. Evaluated were two nonlocal PBL schemes, YSU and ACM2, and two local PBL schemes, MYJ and Boulac. The model grid comprised four nested domains at horizontal resolutions of 27 km, 9 km, 3 km and 1 km respectively. Simulated surface variables 2 m temperature and 10 m wind at 1 km resolution were compared to measurements collected in Hong Kong. A detailed analysis of land-atmosphere energy balance explicates heat flux and temperature variability among the PBL schemes. Differences in vertical profiles of horizontal velocity, potential temperature, bulk Richardson number and water vapor mixing ratio were examined. Diagnosed PBL heights, estimated by scheme specific formulations, exhibited the large intrascheme variance. To eliminate formulation dependence in PBL height estimation, lidar measurements and a unified diagnosis were jointly used to reanalyze PBL heights. The diagnosis showed that local PBL schemes produced shallower PBL heights than those of nonlocal PBL schemes. It is reasonable to infer that WRF, coupled with the ACM2 PBL physics option can be a viable producer of meteorological forcing to regional air quality modeling in the Pearl River Delta (PRD) Region.

Gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) were used to determine the aromatic composition and aroma active compounds of fruit juice and peel oil of Jinchen sweet orange fruit. Totals of 49 and 32 compounds were identified in fruit juice and peel oil, respectively. GC-O was performed to study the aromatic profile of Jinchen fruit juice and peel oil. A total of 41 components appeared to contribute to the aroma of fruit juice and peel oil. Twelve components were the odorants perceived in both samples. The aromatic compositions of fruit juice were more complex than that of peel oil. Ethyl butanoate, β-myrcene, octanal, linalool, α-pinene, and decanal were found to be responsible for the aromatic notes in fruit juice and peel oil. Nineteen components have been perceived only in the juice and ten compounds were described as aromatic components of only the peel oil by the panelists. These differences lead to the different overall aroma between fruit juice and peel oil.

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