Baplov said: "Science is driven by the advancement of the method." Ultra-high pressure biological treatment technology, listed as one of the top ten technologies in the 21st century, is an industrial revolution, it will be against organisms. Technology has a huge impact. It proposes a large number of new research topics, enriches the biological theory, contains great potential for technological development, and has broad market prospects.
Ultra-high pressure biological treatment technology is widely used in new fields, providing a new platform for scientific research, product development and process reform of biology, medicine and food engineering.
1. Virus inactivation 200 ~ 300Mpa ultra high pressure can destroy the non-covalent bond inside the viral membrane structure. The membrane capsid protein subunits are disintegrated, the spatial structure is changed, the conformation is converted, and the biological activity is changed, thereby causing the virus particles to lose infectivity. However, the ultra-high pressure does not destroy the covalent bond, so the single subunit of the antigen is not destroyed, and the immunogenicity is maintained. In this way, intact virus particles which are not infectious and whose immunogenicity is unchanged can be obtained.
2. Preparation of vaccines Traditional methods of preparing vaccines use heat and chemical treatment to inactivate viruses. These methods have major drawbacks. For example, the traditional preparation method of influenza virus inactivated vaccine is a chemical method. It uses the chemical reagent formaldehyde to inactivate the virus, which easily damages the surface particles of the virus and affects the immunogenicity of the vaccine. At the same time, formaldehyde has irritating effects and side effects, and it is easy to cause human body reaction after inoculation. Ultracentrifuge and chromatographic techniques greatly improve the purity of the virus, but there are still adverse reactions in children. Influenza virus subunits and surface antigen vaccination, although the adverse reactions have been reduced, but the immunogenicity is not as good as the purified whole virion vaccine. The method of inactivated vaccine with ultra-high pressure 250Mpa not only retains the intact structure of the influenza whole virus, but also completely inactivates the virus, and at the same time, the immunogenicity of the antigen is not affected, but the titer is increased. It does not contain chemical components and is safe to use. Ultra-high pressure virus elimination has broad spectrum, and it is most suitable for this kind of influenza virus with rapid variation and variety. It has simple process, short production cycle and low cost.
3. Treatment of plasma At present, there are various methods for virus inactivation treatment of blood products, such as: Pasteur method, S/D method, and methylene blue illumination method. However, these existing methods have certain drawbacks. The S/D method is only effective against viruses with lipid envelopes, and the inactivating agent must be completely removed before blood transfusion to the patient. The filtration process is slow, expensive, and only effective for high purity blood products. Heat treatment denatures the protein and requires the addition of a stabilizer. More importantly, the current treatments have the potential to reduce protein therapy in blood and blood products. Ultra-high pressure inactivation of the virus in the plasma is a physical process, no chemical addition, and also different from high temperature treatment, pressure and pressure relief are instantaneous and uniform. It has a broad-spectrum effect on the killing of pathogenic microorganisms. There is no cross contamination. The experiment proves that the appropriate ultra-high pressure has no obvious damage to the active components of blood products, and it is an efficient, simple and reliable virus inactivation method, which has a good application prospect.
4. Bio-extraction not only promotes chemical reactions in the ultra-high pressure state, but also changes the surface state, molecular arrangement and physical properties of some substances. In the biological extraction process, ultra-high pressure can speed up the reaction, shorten the extraction time, and improve the product yield. For example, extracting flavonoids from bamboo leaves and extracting tea polyphenols from tea leaves, ultra-high pressure not only shortens the extraction time, but also increases the yield by 10%.
5. In the biopharmaceutical process, many physiologically active ingredients are sensitive to temperature, such as aloe vera, bitter gourd, spirulina, sea cucumber extract, etc. Once the temperature exceeds 60 ° C, the active ingredients are destroyed, so it is not suitable for high temperature extinction. Bacteria; ultra-high pressure and low temperature sterilization can fully ensure that the active ingredients are not damaged.
6. Traditional Chinese medicine The traditional process of making Chinese medicine is frying and extraction. However, many natural medicinal materials are sensitive to temperature, and the medicinal properties are affected at high temperatures. The ultra-high pressure treatment process can completely retain the original ingredients and improve the curative effect.
7. Sterilization and disinfection of medical equipment Generally, high-pressure steam sterilization is adopted. The preheating and heating operation time is long. The use of ultra-high pressure liquid disinfection can be operated immediately, and the time is short and more convenient.
8. Low-temperature sterilization of heat-sensitive foods Many fruits and vegetable products, such as orange juice, apple juice, watermelon juice, kiwi juice, cucumber juice, etc., not only taste changes after the high temperature sterilization, the original aroma is lost, and vitamin C and other nutrients are destroyed. Ultra-high pressure low temperature sterilization maintains the original aroma, flavor and nutrients of fresh fruit. Vitamin C can retain more than 98%. With this new technology, juice products can be upgraded to new levels. In addition, the use of ultra-high pressure low temperature sterilization does not require steam heating and re-cooling process, energy saving, water saving of at least 80%.
9. It is not easy to flow and easy to sterilize food. Strawberry, applesauce, ketchup, mustard sauce and other non-flowing foods, the temperature is slow and uneven, and the heating time is long, not only the taste changes, but also the loss of nutrients. Ultra-high pressure sterilization, color and fragrance and nutrients are fully retained, which is loved by consumers.
10. Beans and dairy products are processed with beans and dairy products rich in protein. After ultra-high pressure processing, they can not only be sterilized, but also make protein particles thinner, molecular chains shorter, and easy for human body to absorb. Especially for bovine colostrum, its immune factors and growth factors are destroyed under high temperature conditions above 60 °C. Therefore, the use of ultra-high pressure and low temperature treatment of bovine colostrum is the best way to develop liquid fresh colostrum products. Natural fermented milk is a nutritious and health-care dairy product. In order to maintain physiological activity and not be autoclavable, its shelf life is only a few days, and its post-fermentation is difficult to control. The taste changes greatly with time. After ultra-high pressure treatment, the post-fermentation is controlled and the shelf life can be extended to 20 to 30 days.
11. Fish products are usually processed by high temperature methods to cook fish and to denature proteins under high temperature conditions. Ultra-high pressure treatment also denatures proteins for human consumption, but their tastes are quite different. The “raw†fresh ham and “raw†fresh steaks that the US put on the market, and the “raw†fresh fish cakes that the Japanese market put on the market are all welcome. For raw fish, shrimp, meat products and fried, roasted and braised fish products, the ultra-high pressure treatment is carried out in advance, which not only maintains the original fresh flavor, but also kills eggs and bacteria and is safer to eat. In addition, under the action of ultra-high pressure, the tissue fibers of the fish change, and under some conditions, the taste becomes flexible and some become tender.
12. Liquor treatment Liquor, rice wine, wine, etc. need to be stored for a period of time to make the wine mellow, which often takes several years. The application of ultra-high pressure aging technology can greatly shorten the storage time. Under the action of ultra-high pressure, water and alcohol accelerate the formation of the association system, and also promote a series of chemical reactions such as oxidation, reduction, esterification and condensation, which reduces the violent, It is nasal and irritating, making the taste soft and mellow. For example, rice wine is kept under ultra-high pressure for 20 minutes, and the aroma is increased by 15-20%, which is equivalent to the effect of storage for more than 16 months.
Sterilization of fresh beer with ultra-high pressure is simpler, faster, more technically efficient, saves energy, and maintains the aroma and taste of draft beer.
13. Canned Food Processing The canned fruits and vegetables that are treated with ultra-high pressure are no longer cooked and thoroughly preserved to maintain the taste and nutrition of the original fresh fruits and vegetables.
14. Frozen foods After pressing high-moisture foods at 200 MPa, they are frozen to -20 ° C, and then quickly depressurized, and a large amount of extremely fine ice crystals are instantaneously produced, which are distributed in frozen foods to avoid tissue destructive damage. Especially for fruits and vegetables, it is more meaningful to use the ultra-high pressure method for quick freezing. This high pressure quick freezing method can also be used for the refrigeration of certain biological products.
15. The rice treated with rice is gelatinized under the action of ultra-high pressure, which greatly shortens the cooking time and can produce instant cooked rice. Normal rice needs to be boiled for 20 minutes, and instant cooked rice can be cooked in 5 minutes. The cell wall and membrane of Chen Dami are harder than new rice, inhibiting the swelling and gelatinization of starch particles. The hard wall membrane is destroyed after ultra-high pressure treatment. The hardness decreases when cooking, the viscosity increases, the equilibrium value increases to the new rice range, and the gloss is improved. There are new rice flavors and aromas.
17. Protein denaturation
In the quaternary structure of the protein, the secondary structure is maintained by the hydrogen chain between the peptide chain and the peptide chain, and the ultrahigh pressure facilitates the formation of hydrogen bonds. Ultra-high pressure has no effect on the primary structure, which is conducive to the stability of the secondary structure, but will destroy the third- and fourth-order structure, forcing the original structure of the protein to stretch, resulting in protein denaturation, making it more conducive to digestion. Under normal temperature conditions, 400MPa protein can be denatured, and its color, flavor, transparency, hardness and elasticity have good characteristics after discoloration. Therefore, many new foods can be produced by ultrahigh pressure denaturation treatment.
Safflower yellow can significantly inhibit ADP-induced platelet aggregation in rabbits, and also has a very obvious depolymerization effect on ADP-aggregated platelets. When the dosage was 0.22g/ml, the inhibition rate of aggregation and depolymerization reached 85.9% and 78.9% respectively. These effects of safflower yellow were enhanced with the increase of dosage. Safflower yellow has a very significant inhibitory effect on experimental thrombosis in rats, the inhibition rate is 73.4%. Because the thrombus material formed on the silk line is platelet aggregates, the reduction of wet weight of thrombus is obviously the result of drug inhibiting platelet aggregation. It is consistent with in vitro experiments that safflower yellow can inhibit platelet aggregation induced by ADP. Safflower yellow also significantly prolonged plasma recalcification time, prothrombin time and coagulation time in rabbits. It shows that it can affect the coagulation system both in vivo and in vitro. In addition, safflower oil can reduce blood lipid.
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