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BACKGROUND: Cannabidiol is effective in ameliorating the body’s inflammatory response, but no clear mechanistic studies have been conducted to ameliorate skeletal muscle inflammation induced by exhaustive exercise. OBJECTIVE: To explore the mechanism by which cannabidiol improves skeletal muscle inflammation during exhaustive exercise by using transcriptome sequencing technology. METHODS: Thirty-six Sprague-Dawley rats were randomly divided into six groups: blank control group, exercise coconut oil group, exercise control group, 50 mg/kg cannabidiol group, 60 mg/kg cannabidiol group, and 70 mg/kg cannabidiol group, with six rats in each group. Except for rats in the blank control group, rats in each group were subjected to swimming exercise for 9 days to produce the exhaustive exercise model. At the end of each swimming exercise, rats in the cannabidiol groups were given 2 mL of fat-soluble cannabidiol at different concentrations (50, 60, and 70 mg/kg) by gavage; rats in the exercise coconut oil group were given the same volume of coconut oil by gavage until the end of the exercise on the 9th day; and rats in the blank control group and the exercise control group were not given any special treatment. The levels of inflammatory factors and differentially expressed genes in the skeletal muscle of rats in each group were determined using ELISA and transcriptome sequencing techniques. Differentially expressed genes obtained were subjected to KEGG analysis, and the accuracy of the sequencing data was verified by fluorescence quantitative PCR. RESULTS AND CONCLUSION: The results of ELISA showed that the contents of interleukin-6 (P < 0.05), tumor necrosis factor-α (P < 0.01), interleukin-10 and other inflammatory factors in the exercise group increased significantly compared with the blank control group and the coconut oil group. After cannabidiol intervention, the mass concentrations of interleukin-6 and tumor necrosis factor-α showed a sequential decrease with increasing cannabidiol concentration. By comparing GO and KEGG databases, the functional properties of differentially expressed genes were analyzed, and the results showed that the differentially expressed genes were mainly involved in the tumor necrosis factor signaling pathway and the Toll-like receptor signaling pathway. RT-qPCR results showed that the trends of five randomly selected differentially expressed genes were in agreement with the transcriptome sequencing results. To conclude, cannabidiol can improve skeletal muscle inflammation caused by exhaustive exercise. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

为解决传统植脂奶油所用部分氢化植物油中饱和脂肪酸与反式脂肪酸带来的健康问题，以椰子油-葵花籽油混合油（质量比1∶ 1）为基料油，β-环糊精和大豆卵磷脂为复合乳化剂，采用物理复配法制备植脂奶油，采用单因素试验研究了水分含量、β-环糊精和大豆卵磷脂添加量对植脂奶油持油性、持水性和稳定性的影响，并通过响应面法优化了制备工艺条件。结果表明：植脂奶油最优制备工艺条件为β-环糊精添加量6.0%、大豆卵磷脂添加量1.1%、水分含量38.0%，在此条件下植脂奶油的持油性和持水性分别达到98.9%和93.8%；对植脂奶油的稳定性分析也进一步说明了持油性、持水性与稳定性之间的正向关系。综上，以β-环糊精和大豆卵磷脂为复合乳化剂，采用物理复配法制备的椰子油-葵花籽油基植脂奶油是一种潜在的营养健康植脂奶油。Aiming to resolve the health issues caused by saturated fatty acids and trans fatty acids in part hydrogenated vegetable oils used in traditional vegetable cream, using coconut oil-sunflower seed oil mixture(mass ratio 1∶ 1 ) as the base oil, β-cyclodextrin and soybean lecithin as compound emulsifiers,vegetable cream was prepared by physical compound method.The effects of water content, addition amounts of β-cyclodextrin and soybean lecithin on the oil holding capacity, water holding capacity, and stability of the vegetable cream were investigated by single factor experiment, then response surface methodology was used to optimize the preparation conditions of vegetable cream. The results showed that the optimal conditions were as follows: β-cyclodextrin addition amount 6.0%, soybean lecithin addition amount 11% and water content 38.0%. Under the optimal conditions, the oil holding capacity and water holding capacity of the vegetable cream reached 98.9% and 93.8%, respectively. Additionally, the analysis of stability of the vegetable cream showed that there was a positive relationship between oil holding capacity, water holding capacity and stability. Coconut oil-sunflower seed oil based vegetable cream prepared by physical compound method with β-cyclodextrin and soybean lecithin as compound emulsifiers is a potential nutritious and healthy vegetable cream.

为开发新型酸奶，给消费者提供更多的选择，以脱脂奶粉、水、椰子油为原料，经高速剪切、高压均质制备富含椰子油的复原乳，再经灭菌、冷却、接种、发酵后制得椰子油基酸奶。探究了椰子油添加量（0%、2%、4%、6%、8%、10%和12%）对复原乳粒径的影响，对酸奶酸度、色度、持水性、感官特性、质构特性的影响，并研究了感官得分最高的椰子油基酸奶的消化特性。结果表明：椰子油添加量在2%～8%时，复原乳的平均粒径和粒径分布均无显著性差异；椰子油添加量为6%时，酸奶感官评分最高，为89.1分，此时酸奶的持水力为87.1%、pH为4.25、色度L*为89.42；体外肠消化模拟实验证明，椰子油基酸奶（椰子油添加量为6%）的甘油三酯水解率及脂肪酸释放率分别比相同含油量的传统酸奶高25.99%及13.85%。综上，添加椰子油有利于酸奶的消化吸收，且椰子油添加量为6%时制得的酸奶整体品质最好。In order to develop a new type of yogurt and provide consumers with more choices, reconstituted milk rich in coconut oil was prepared by high-speed shearing and high-pressure homogenization with skim milk powder, water and coconut oil as raw materials, and then coconut oil-based yogurt was obtained after the sterilization, cooling, inoculation and fermentation of the reconstituted milk. The effect of coconut oil amount (0%, 2%, 4%, 6%, 8%, 10% and 12%) on the particle size of reconstituted milk was explored. Furthermore, the effects of coconut oil amount on the acidity, color, water holding capacity, sensory properties and texture properties of yogurt were investigated. The digestive properties of the coconut oil-based yogurt with the highest sensory scores were also explored. The results showed that when the amount of coconut oil was added at 2%-8%, there was no significant difference in the average particle size and particle size distribution of reconstituted milk. Moreover, the sensory score of the yogurt showed the best performance (with score of 89.1) when the oil amount was 6%. The water holding capacity of the yogurt with best performance was 87.1%, the pH was 4.25, and the brightness L* was 89.42. In vitro intestinal digestion showed that the triglyceride hydrolysis rate and fatty acid release rate of coconut oil-based yogurt (coconut oil amount 6%) were 25.99% and 13.85% higher than those of traditional yogurt with the same oil content, respectively. Overall, the addition of coconut oil facilitates the digestion and absorption of the yogurt and the overall quality of the yogurt is the best when the coconut oil amount is 6%.

In order to broaden the application of coconut oil, virgin coconut oil, gelatin and pectin were used to prepare complex gel fudge. The optimal formulation of coconut oil complex gel fudge was obtained via single-factor test and orthogonal tests with sensory score as evaluation index, and the effect of storage time on the texture of gel fudge was also investigated. The results showed that the optimal technological parameters of coconut oil complex gel fudge were as follows: Coconut oil 9.44 g, total sugar 34.00 g, total gum 35.89 g, among which the mass ratio of maltose, xylitol and brown sugar was 24:5:5, the mass ratio of total sugar and total gum was 36:38, and the mass ratio of coconut oil and sugar gum was 10:74. The complex gel fudge prepared under this formula had rich coconut flavor, smooth and non-sticky, proper sweetness, and the sensory score was 84.22±1.17. Results of texture analysis showed that the hardness, gumminess and chewiness of the coconut oil complex gel fudge increased extremely significantly with the extension of storage time (P0.05). This study provides references for coconut oil utilization.

为扩大椰子油的应用范围，以精制冷榨椰子油为油相，Tween 80为乳化剂，无水乙醇为助乳剂，采用超声乳化法制备椰子油纳米乳液。以椰子油纳米乳液平均粒径及多分散指数（PDI）为指标，通过单因素实验和正交实验对椰子油纳米乳液制备工艺条件进行优化，并对制备的椰子油纳米乳液的类型进行鉴定。结果表明：椰子油纳米乳液最佳制备工艺条件为超声功率500 W、超声时间20 min、油乳质量比1∶ 1.5、油乳混合物与水质量比2∶ 8，在此条件下制得的纳米乳液平均粒径和PDI分别为131.0 nm和0.27；制得的椰子油纳米乳液为水包油（O/W）型。该工艺条件下制得的椰子油纳米乳液粒径小且均匀，且O/W型的椰子油纳米乳液拓宽了椰子油的应用范围。In order to expand the application of coconut oil, coconut oil nanoemulsion was prepared by ultrasonic emulsification with refined cold pressed coconut oil as the oil phase, Tween 80 as the emulsifier and absolute ethanol as the co-emulsifier. The preparation process of coconut oil nanoemulsion was optimized by single factor experiment and orthogonal experiments using the average particle size of coconut oil nanoemulsion and polydispersity index (PDI) as indicators, and the type of coconut oil nanoemulsion prepared was identified. The results showed that the optimal process conditions were ultrasonic power 500 W, ultrasonic time 20 min, mass ratio of oil to emulsion 1∶ 1.5, mass ratio of oil-emulsion mixture to water 2∶ 8. Under the optimal conditions, the average particle size and PDI of the nanoemulsion prepared were 131.0 nm and 0.27, respectively. The prepared coconut oil nanoemulsion was oil in water (O/W) type. In summary, the coconut oil nanoemulsion prepared has small and uniform particle size and the O/W type of coconut oil nanoemulsion broadens the application range of coconut oil.

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Henan University of Technology Natural Science Edition is the property of Henan University of Technology Journal Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In order to prepare a more stable coconut oil emulsion, sodium caseinate (SC) and xanthan gum (XG) were combined as emulsifiers, and coconut oil was used as the oil phase, and the coconut oil emulsion was prepared by ultrasonic method. The average droplet sizes, Zeta-potentials, centrifugal stability and turbidity of emulsions were characterized to choose reasonable parameters concerning the ultrasonic treatment time, ultrasonic treatment power, mass fraction of oil phase, and pH values of aqueous phase, by the single factor test. The Box-Behnken response surface methodology (RSM) was used to optimize the parameter (including ultrasonic treatment power, ultrasonic treatment time, and pH values of aqueous phase) to prepare the stable emulsions. The optimal conditions were obtained as follows: Ultrasonic power 480 W, ultrasonic time 18 min, and pH7 of aqueous phase. Under this condition, the smallest droplets size of emulsions was obtained 304.5±13.2 nm. All coconut oil-based emulsions showed an extraordinary stability with heat treatment temperature of 40~90 ℃, pH6~8 and ion concentration of 0~0.5 mol/L, and the emulsion remained stable after three freeze-thaw cycles. The findings would provide a facile strategy to prepare stable coconut oil-based emulsions in the food processing.

为获得天然可再生、环境友好的宽黏度范围的椰子油基酯类润滑油，先由新戊二醇(NG)和己二酸(AA)合成不同平均聚合度的中间体，再分别与椰子油脂肪酸反应制备一系列黏度可调控的椰子油基新戊二醇己二酸低聚酯(简称低聚酯)。考察了中间体的主要合成条件带水剂种类、反应温度、反应时间、新戊二醇与己二酸物质的量比(nNG/nAA)对中间体转化率和平均聚合度的影响，比较分析不同平均聚合度的中间体及其低聚酯的FTIR红外光谱，并测定了不同平均聚合度中间体制备的低聚酯黏度。结果表明：nNG/nAA可显著调控中间体的平均聚合度，在优化的合成条件即带水剂为甲苯、反应温度130 ℃、反应时间3.0 h条件下，通过调整nNG/nAA在1.2∶ 1~3.5∶ 1得到的中间体的转化率可达912%~98.2%，平均聚合度为1.63~6.85；以此聚合度范围中间体可制备获得黏度范围为54.6~378.2 mm2/s (40 ℃)、8.8~56.5 mm2/s(100 ℃)的低聚酯。综上，成功制备了宽黏度范围的椰子油基新戊二醇己二酸低聚酯，且新戊二醇与己二酸物质的量比是制备低聚酯较理想的黏度调控因子。 To obtain naturally renewable and environment-friendly coconut oil-based ester lubricants with a wide viscosity range, the intermediates with different average oligomerization degrees were firstly synthesized by the esterifications of neopentyl glycol (NG) with adipic acid (AA), and then esterified respectively with coconut oil fatty acid to prepare a series of coconut oil-based neopentyl glycol adipate oligoesters (referred to as oligoesters) with variable viscosity. The effects of main synthesis conditions of water-entrainers agent type, reaction temperature, reaction time, molar ratio of NG to AA(nNG/nAA) on the conversion and average polymerization degree were investigated. FTIR spectra of the intermediates with different average polymerization degree and their oligoesters were compared and analysed, also the viscosity of the oligeoesters of intermediates with different average oligomerization degrees were determined. The results showed that the effect of nNG/nAA on the average polymerization degree of intermediates was significant, the conversion of the intermediates under the optimal synthesis conditions with toluene as water-entrainers agent, reaction temperature 130 ℃ and reaction time 3.0 h could reach 91.2%-98.2% and the average polymerization degree could reach 1.63-6.85 when adjusting nNG/nAA as 1.2∶ 1-3.5∶ 1. And a series of oligoesters with viscosities ranging of 54.6-378.2 mm2/s (40 ℃) and 8.8-56.5 mm2/s(100 ℃) could be obtained by the intermediates produced. In summary, coconut oil-based neopentyl glycol adipate oligoesters with a wide viscosity range are successfully prepared, and the molar ratio of neopentyl glycol to adipic acid is a desirable viscosity control factor for the preparation of oligoesters.

Copyright of Chinese Journal of Oil Crop Sciences is the property of Oil Crops Research Institute of Chinese Academy of Agricultural Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Wool Textile Journal is the property of National Wool Textile Science & Technology Information Center and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The experiment was to study the effect of different levels of coconut oil on antioxidant activity and blood indexes in Hainan black goats. 24 healthy lambs of 10-day-old with similar body weight were randomly divided into four groups with six goats in each group. The additive dosage of coconut oil in control group (Ctrl group), LCO group, MCO group and HCO group was 0, 4, 6 and 8 g/d, respectively. The formal experiment lasted for 90 d. The results showed that compared with the control group, feeding coconut oil significantly increased the content of serum immunoglobulin A (IgA) and immunoglobulin M (IgM) of lambs (P<0.05), and extremely increased the content of low density lipoprotein (LDL) (P<0.01). Superoxide dismutase (SOD) activity was significantly increased in MCO group (P<0.05). The serum GH content of lambs in MCO group was significantly higher than that in control group (P<0.05). The serum malondialdehyde (MDA) content of lambs in HCO group was significantly higher than that in other three groups (P<0.05). The experiment indicates that feeding coconut oil can improve the blood indexes and antioxidant capacity of lambs and regulate the immune performance of the body, and the best level is 6 g/d. [ABSTRACT FROM AUTHOR]

Copyright of Food & Machinery is the property of Food & Machinery Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In order to screen the key genes controlling the accumulation of low-carbon chain fatty acid in coconut fruit, Hainan high-grade green coconut fruits at four growth stages were used as experimental materials, according to GB/T 2906-1982 method for the determination of crude fats in cereals and oil crop seeds, the oil in fresh fruit of Hainan high-grade green coconut was extracted by Soxhler extractor, the contents and components of fatty acids were determined by GC-MS, and quantitative analyses of FatB1, FatB2 and FatB3 genes were carried out by qRT-PCR. The relationship between fatty acid accumulation and FatB gene expression in coconut fruit at each development stage were clarified. The results were as follows:(1)Coconut oil contains nine kinds of fatty acid. In the early growth stage of coconut fruit development(the 6th and 7th months), the contents of palmitic acid, stearic acid and oleic acid were higher, and the relative contents of lauric acid and myristic acid were lower. The relative expression of FatB1 gene was higher through real-time fluorescent quantitative PCR.(2)In the later growth stage of coconut fruit(the 8th and 9th month), the relative contents of palmitic acid, stearic acid and oleic acid decreased rapidly, the relative contents of lauric acid and myristic acid increased rapidly, the relative expression of FatB2 and FatB3 genes was higher, and the expression of FatB1 was lower. Through this study, we preliminarily explored the change trend of FatB gene expression and fatty acid composition in different growth stages of coconut fruit. The results establish foundation for screening the key FatB gene that controls the accumulation of low-carbon chain fatty acids in coconut fruit, and provide theoretical basis for the molecular improvement of fatty acid composition. [ABSTRACT FROM AUTHOR]

Fat emulsion is an important part of parenteral nutrition, which can provide the body with more balanced energy and essential fatty acids. With the development of fat emulsion preparations, the multi-oil fat emulsion (SMOF) have been developed. It is currently the only balanced therapeutic fat emulsion containing 4 kinds of oils. Its main components include soybean oil, coconut oil, olive oil, fish oil and Vitamin E; due to its special antiinflammatory, liver protection, reducing lipid peroxidation and other effects, it has gradually been widely used in clinical practice. Therefore, the author reviewed the clinical application and research progress of SMOF from three aspects of efficacy, safety and economy, aiming to provide suggestions for its clinical rational drug use. [ABSTRACT FROM AUTHOR]

Copyright of Detergent & Cosmetics is the property of Detergent & Cosmetics Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Surfactant Detergent & Cosmetics (1001-1803) is the property of China Surfactant Detergent & Cosmetics Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Biodiesel is a fatty acid alkyl ester derived from renewable feedstocks such as plant oils, animal fats or waste oils by transesterification with short-chain alcohols and catalyst. It has attracted attention in the past decades as an alternative and sustainable energy source. The esterification efficiency of biodiesel using soapstock of coconut oil as raw material is related to catalyst and the operation method binding reaction device. Heterogeneous catalyst has the general advantages of easy separation, medium and reusability. In this paper, esterification of biodiesel with soapstock of coconut oil was studied using sodium bisulfate as catalyst on self-designed reaction device. First, the reaction conditions suitable for the device were studied through single factor experiments. Then, the effects of different operation modes on the reaction rate and process were researched. It indicated that proper operation method plays a key role in acid reduction of low grade oil. At the beginning, the results showed that the optimum conditions were as follows：When the reaction temperature was 105 ℃, the methanol flow rate was 0.825 mL/min, catalyst dosage was 5.0% and more than 95% esterification rate was obtained after 2 hours. Meanwhile, under this condition esterification rate was 78.15% after 9 times of catalyst reuse. The high stability can be recognized, which strengthen the target that to reduce the cost of produce through the reuse of catalyst. At last, esterification rate was 98.9%, and esterification time was shortened by 1 hour when changed the operation approaches by the amount of methanol was injected at 1.32 mL/min for 30 min under pressure condition, subsequently the amount of methanol was injected at 0.825 mL/min for 30 min under normal pressure condition. We are happy to see that the acid value of the coconut oil soap foot oil reduced from 106 to 1.2 mg/g using this operation method. This means that we have successfully reduced the acid value of high acid value oil and the oil met the requirements of the subsequent ester exchange process. The raw material of low acid oil can be transformed into biodiesel by transesterification and biodiesel was being tested technical indicators met the current German biodiesel standards (DIN V 51606) after transesterification. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Henan University of Technology Natural Science Edition is the property of Henan University of Technology Journal Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Surfactant Detergent & Cosmetics (1001-1803) is the property of China Surfactant Detergent & Cosmetics Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of the Chinese Society of Animal Science is the property of Chinese Society of Animal Science and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of the Chinese Society of Animal Science is the property of Chinese Society of Animal Science and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Objective: To research the algae-inhibitory effect and mechanism of a plant source n-caprylic acid extracted from coconut oil on M. aeruginosa., Methods: The M. aeruginosa were treated with 0, 12.5, 25, 50 and 100 μL/L densities of coconut oil n-caprylic acid respectively. And the change of algal density, cell permeability and antioxidant ability were measured., Results: The greater the concentration of coconut oil n-caprylic acid, the stronger the inhibition on M. aeruginosa. When the concentration was 100 μL/L and processed time was 96 h, the inhibition ratio on M. aeruginosa reached 99%. Compared with the control group, the algal liquid conductivity, nucleic acid content and protein content of experimental groups increased significantly. The SOD activity enhanced with the increasing of coconut oil n-caprylic acid concentration (under 25 μL/L), but when beyond a certain concentration (exceed 25 μL/L), its activity weakened greatly. And the MDA content increased with the increasing of coconut oil n-caprylic acid concentration., Conclusion: Coconut oil n-caprylic acid has a significant inhibiting effect on M. aeruginosa. Its mechanism may be largely related to cell membrane permeability change and antioxidant capacity reducing.

Eight-week old male quails were fed with high-fat fodder supplemented by 20 milliliters of coconut juice daily for each one for 12 weeks. Results showed coconut juice could increase their serum high density lipoprotein cholesterol levels by 46.2% and reduce their index of atherosclerosis by 41.1% and liver total cholesterol levels by 26.3% in quails, all with a P-value of less than 0.01, as compared in those with high-fat fodder only. Coconut juice could inhibit the formation of atherosclerosis in animals obviously. Coconut juice, as a kind of natural and nutritious drink with an action of keeping-fit, can play certain roles in preventing from hyperlipidemia and atherosclerosis with a dose used in animal experiments.