Method of preparation of bread, cakes and pasta rich in protein and a content of greatly reduced in the carbohydrate

• 1. 一种富含蛋白质面包的制备方法 [P] . 中国专利： CN102907471A . 2013-02-06
• 2. 酶制剂的制备方法和组合物,及其在处理脂肪、蛋白质和/或碳水化合物含量较高的生活及工业废水中的用途 [P] . 中国专利： CN1478144A . 2004-02-25
• 3. A method for the preparation of protein rich bread, back - and pasta with reduced carbon hydrate content [P] . 德国专利： DE1442021A1 . 1968-10-24

  机译： 一种减少水合碳含量的富含蛋白质的面包，背和面食的制备方法

• 4. method for producing high protein bread, baking and pasta with a reduced carbohydrate content [P] . 德国专利： DE000001442021A . 1968-10-24

  机译： 减少碳水化合物含量的高蛋白面包，烘焙和面食的生产方法

• 5. bread, cakes and other foods high in protein content and reduced carbohydrate content [P] . 德国专利： DE602004028371D1 . 2010-09-09

  机译： 蛋白质含量高且碳水化合物含量低的面包，蛋糕和其他食品

• 1. Total phenolic, flavonoid content, and antioxidant activity of flour, noodles, and steamed bread made from different colored wheat grains by three milling methods [J] . Yaoguang, Li, Dongyun, 作物学报：英文版 . 2015,第004期
• 2. Total phenolic, flavonoid content, and antioxidant activity of flour, noodles, and steamed bread made from different colored wheat grains by three milling methods [J] . Yaoguang Li, Dongyun Ma, Dexiang Sun, 作物学报（英文版） . 2015,第004期
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• 4. Top-dressing nitrogen fertilizer rate contributes to decrease culm physical strength by reducing structural carbohydrate content in japonica rice [J] . ZHANG Wu-jun, WU Long-mei, DING Yan-feng, 农业科学学报：英文版 . 2016,第005期
• 5. Effect of Enzyme Preparations with Endo-Xylanase and Exo-Peptidase Activities on the Bread Quality, Dough Properties and Fractional Composition of Wheat Gluten Proteins [C] . A.A. Nevsky, N.V. Tsurikova, G.F. Dremucheva, International Conference on Smart Solutions for Agriculture . 2019
• 6. Development and application of analytical methodologies to study carbohydrate-modifying and carbohydrate-binding proteins. [D] . Shoemaker, Glen. 2007
• 7. Amino Acid Composition of Protein-Enriched Dried Pasta:Is It Suitable for a Low-Carbohydrate Diet? [O] . Sebastjan Filip, Rajko Vidrih 2015
• 8. The Effects of Feeding Stale Pasta, and Stale Bread and Tofu Cake Silage on Growth and Body Fat in Growing and Fattening Pigs. [O] . Yoshitsugu NIWA, Goto NAKANISI 2002

• 1. BACKGROUND： Vibrio vulnifi cus inside the body could activate the NF-!B signaling pathwayand initiate the inflammatory cascade. The lung is one of the earliest organs affected by sepsisassociated with acute lung injury. High mobility group protein B1 （HMGB1） is an important late-actingpro-infl ammatory cytokine involving in the pathophysiology of sepsis. It is also involved in the injuryprocess in the lung, liver and intestine. There has been no report on the involvement of HMGB1 inVibrio vulnifi cus sepsis-induced lung injury.METHODS： Sixty rats were randomly divided into a normal control group （group A, n=10） anda Vibrio vulnificus sepsis group （group B, n=50）. Sepsis was induced in the rats by subcutaneousinjection of Vibrio vulnificus （concentration 6×108 cfu/mL, volume 0.1 mL/100g）） into the left lowerlimbs. The rats in group B were sacrifi ced separately 1, 6, 12, 24, and 48 hours after the infection.Their lungs were stored as specimens, lung water content was measured, and lung pathology wasobserved under a light microscope. The expressions of the HMGB1 gene and protein in the lungswere detected by RT-PCR and Western blot. Data were analyzed with one-way analysis of variance（ANOVA） and the LSD method for pair-wise comparison between the two groups. P〈0.05 wasconsidered statistically signifi cant.RESULTS： Compared to group A （0.652±0.177）, HMGB1 mRNA expression in the lungs ofgroup B was signifi cantly higher at 0 hour （1.161±0.358, P=0.013）, 24 hours （1.679±0.235, P=0.000）,and 48 hours （1.258±0.274, P=0.004） （P〈0.05）, and peaked at 24 hours. Compared to group A（0.594±0.190）, HMGB1 protein expression at 6 hours （1.408±0.567, P=0.026） after infection wassignificantly increased （P〈0. 05）, and peaked at 24 hours （2.415±1.064, P=0.000） after infection.Compared to group A （0.699±0.054）, lung water content was significantly increased at 6 hours（0.759±0.030, P=0.001）,12 hours （0.767±0.023, P=0.000）, 24 hours （0.771±0.043, P=0.000） and 48hours （0.789±0.137, P=0.000） after infection （P〈0.05）. Compared to group A, pathological changesat 12 hours in group B indicate marked pulmonary vascular congestion, interstitial edema andinfl ammatory infi ltration. Alveolar cavity collapse and boundaries of the alveolar septum could not beclearly identifi ed.CONCLUSION： Vibrio vulnifi cus sepsis can lead to injury in rat lungs, and increased HMGB1expression in lung tissue may be one of the mechanisms for injury from Vibrio vulnifi cus sepsis. [J] . Qiao-meng Qiu ,Zhong-wang Li ,Lu-ming Tang . 世界急诊医学杂志(英文) . 2011,第4期
• 2. 复配食品添加剂在面包和蛋糕生产中的应用总结 [C] . LI Min ,李敏 ,YI Rong . “健康食品与功能性食品配料”学术研讨会暨2016年广东省食品学会年会 . 2016
• 3. 红茶面包与绿茶蛋糕组合产品研究 [A] . 刘明明 . 2016