Among the four peptide fractions, EWPs2 possessed the strongest antioxidant activity and exhibited an anti-fatigue effect. The experimental data could clarify partially the anti-fatigue mechanisms of EWPs and provide an important basis for developing EWPs as safe and natural antioxidants and anti-fatigue agents for wide use.

No abstract

No abstract

The study investigated the effects of high-pressure processing (HPP) (600 MPa/5 min), pasteurization (PT) (85 °C/30 s), and high-temperature short time (HTST) (110 °C/8.6 s) on physicochemical parameters (sugar, acid, pH, TSS), sensory-related attributes (color, aroma compounds), antioxidants (phenolics, vitamin C, carotenoids, antioxidant capacity), and sensory attributes of yellow passion fruit purée (PFP). Compared to the PT and HTST, HPP obtained the PFP with better color, sugar, and organic acid profiles. Although PT was equally effective preservation of antioxidants and antioxidant capacity of PFP compared to HPP, high temperature inevitable resulted in the greater degradation of the aroma profile. The amounts of esters, alcohols, and hydrocarbon in PFP were significantly increased by 11.3%, 21.3%, and 30.0% after HPP, respectively. All samples were evaluated by a panel comprising 30 panelists according to standard QDA (quantitative descriptive analysis) procedure, and the result showed that HPP-treated PFP was rated the highest overall intensity score with 7.06 for its sensory attributes, followed by control (6.96), HTST (6.17), and PT (6.16). Thus, HPP is a suitable alternative technology for achieving the good sensory quality of PFP without compromising their nutritional properties.

No abstract

BackgroundPost-weaning multisystemic wasting syndrome (PMWS) associated with PCV2 is one of the most costly diseases currently faced by the swine industry. The development of effective vaccines against PCV2 infection has been accepted as an important strategy in the prophylaxis of PMWS.MethodsIn the present study, a PK-15 cell-adapted formalin-inactivated prototype vaccine candidate was prepared using a strain of PCV2 from China. Inactivation of the virus was accomplished using a standard formalin inactivation protocol. The protective properties of the inactivated PCV2 vaccine were evaluated in piglets. Ten 28-day-old pigs were randomly assigned to two groups, each with five. Group 1 was vaccinated intramuscularly with the inactivated virus preparation; Group 2 received sterile PBS as a placebo. By 28 days post-vaccination (DPV), Groups 1 and 2 were challenged intranasally and intramuscularly with 5 × 107 TCID50 of a virulent PCV2 isolate.ResultsThe vaccinated pigs seroconverted to PCV2 and had high levels of serum antibodies to PCV2 at 28 days after vaccination, whereas the control pigs remained seronegative. No significant signs of clinical disease were recorded following the challenge with PCV2, but moderate amounts of PCV2 antigen were detected in most lymphoid organs of the control pigs. PCV2 was detected in two out of the five vaccinated pigs. Furthermore, pathological lesions and viremia were milder in the vaccinated group.ConclusionsThe obtained results indicate that the inactivated PCV2 virus vaccine with an oil adjuvant induce an immunological response in pigs that appears to provide protection from infection with PCV2. The vaccine, therefore, may have the potential to serve as a vaccine aimed to protect pigs from developing PMWS.

No abstract