Volume 38,Issue 10,2022 Table of Contents

1 Alleviating Acute Alcohol Intoxication in Mice using Yinghong No.9 Black Tea Extracts to Regulate the TNF-α/NF-κB Signaling Pathway

LAI Xingfei , WANG Qiong , LI Qiuhua , SUN Lingli , CHEN Ruohong , WEN Shuai , ZHANG Zhenbiao , LIU Xiaohui , SUN Shili

2022, 38(10):1-8. DOI: 10.13982/j.mfst.1673-9078.2022.10.1387

[Abstract](315) [HTML](0) [PDF 2.27 M](754)

Abstract:
To study the effects and mechanisms of Yinghong No.9 black tea water-extract (YBTE) for alleviating acute alcohol intoxication (AAI), mice were subjected to one-time intragastric administration of 56° Baijiu (Chinese Liquor) to establish an AAI model. Subsequently, the time required to lose and regain the righting reflex of the mice were recorded. The alanine transaminase (ALT) and glutamic oxaloacetic transaminase (AST) activities in the serum and alcohol dehydrogenase (ADH) activity both in the serum and liver were measured. Moreover, the expression the nuclear factor kappa B (NF-κB), tumor necrosis factor-α (TNF-α), and interleukin-1 β (IL-1β) proteins in the liver were measured using western blot analyses. The results showed that sleep onset latency increased and sleep duration decreased for mice treated with various doses of YBTE compared with the model group. More specifically, the sleep onset latency for the high-dose YBTE-treated group increased to 40.89 min (p<0.01) and their sleep duration was 166.18 min (p<0.01). Moreover, the serum activities of ALT and AST were significantly lower and the ADH activity in the serum and liver were both significantly higher in the YBTE-treated groups than in the control group. In particular, the ALT and AST activities in the high-dose group decreased to 22.89 U/L (p<0.01) and 29.58 U/L (p<0.01), respectively, and the ADH activity in the serum and liver increased to 43.43 IU/mL (p<0.01) and 7.37 IU/mL (p<0.01), respectively. Furthermore, the expression of p-NF-κB p65, TNF-α, and IL-1β in the liver were significantly down regulated. In conclusion, AAI can be effectively relieved with YBTE by promoting ethanol metabolism and down regulating the TNF-α/NF-κB signaling pathway.

2 Lifespan and Fertility of Male Drosophila melanogaster Decreased by A High-sucrose Diet and the Related Mechanisms

WEN Mingming , BI Jie , HE Yanping , DAI Huang , ZHANG Wei , SHU Zaixi , XIAO Anhong

2022, 38(10):9-18. DOI: 10.13982/j.mfst.1673-9078.2022.10.1402

[Abstract](211) [HTML](0) [PDF 4.10 M](1254)

Abstract:
The effects of a high-sucrose diet on the lifespan and fertility of male Drosophila melanogaster were studied. The lifespan, exercise ability, and hatch rate of D. melanogaster were measured after fly model establishment. Additionally, T-SOD and CAT activities and MDA content in D. melanogaster were measured by enzyme activity assay. DAPI staining, Raman spectroscopy, and Raman imaging were used to observe changes in the cell structure and biochemical components. Moreover, transcriptome sequencing and fluorescence quantitative PCR were utilized to investigate the mechanisms of these changes at the gene level. The results showed that, compared with those in the control group, the life span of male flies in the high-sucrose diet group was significantly shortened; the median lifespan decreased from 34 days to 29 days (p<0.01). Similarly, the exercise ability of this experimental group decreased significantly, to approximately 46.32% of that of the control group (p<0.01). Moreover, T-SOD and CAT activities of male flies in the high-sucrose diet group significantly decreased to 83.47% (p<0.01) and 79.47% (p<0.01), respectively, compared to those in the control group. However, MDA content of the high-sucrose diet group increased significantly to 1.51 times that of the control group (p<0.01). Furthermore, the embryo hatch rate of male flies significantly decreased, from 88.08% in the control group to 70.77% (p<0.01) in the experimental group. DAPI staining showed abnormal enlargement of the testis and no sperm bundles in the seminal vesicles of the experimental group. Raman spectroscopy revealed that nucleic acid and protein components in the testis tissue of male flies in the high-sucrose diet group decreased significantly compared to those in the control group; additionally, Raman imaging indicated irregular distributions. Transcriptome sequencing suggested that differentially expressed genes were enriched in aspects of stress response, development, and reproduction in the experimental group. Therefore, this study indicates that a high-sucrose diet reduces the longevity, exercise ability, and fertility of male flies and causes damage by aggravating oxidative stress responses.

3 Auxiliary Hypolipidemic Effects of Krill Oil and Monascus Extract on Rats with Hyperlipidemia

LI Jia , DENG Xinyu , TIAN Xiaobin , HUANG Minru , LI Pan , DU Bing , HE Qing

2022, 38(10):19-26. DOI: 10.13982/j.mfst.1673-9078.2022.10.1408

[Abstract](303) [HTML](0) [PDF 3.21 M](741)

Abstract:
The hypolipidemic effects of krill oil and extract from Monascus spp. on rats with hyperlipidemia were examined. Male rats were divided into 12 groups (n=10). The negative control and model groups were given 0.9% saline solutions, whereas the drug-treated group was given 0.01% simvastatin. The krill oil-treated groups were treated with 83.33, 166.67, and 500.00 mg/kg of krill oil daily by intragastric administration, and the Monascus extract-treated groups were similarly given 33.33, 66.67, and 200.00 mg/kg of Monascus extract daily. Similarly, the mixed treatment groups received 166.67+33.33, 166.67+66.67, and 166.67+200.00 mg/kg of krill oil+Monascus extract daily by intragastric administration. The negative control group was given a normal diet, whereas the other groups were given a high-fat diet. Measurements were performed after four weeks of treatment. The results showed that, after treatment with krill oil, Monascus extract, and their mixtures, the levels of blood TC, TG, and LDL-C decreased significantly; this decrease was dose-dependent. Therefore, krill oil, Monascus extract, and their mixtures can assist in reducing lipids in the blood. The serum contents of ALT and AST in the low-dosage krill oil, high-dosage Monascus extract, high-dosage mixture, and simvastatin groups were significantly lower than those in the model group. The group treated with high-dosage krill oil+Monascus extract mixture (166.67+200.00 mg/kg krill oil+Monascus extract) demonstrated the most significant reductions in the levels of TC (from 4.14 mmol/L to 3.37 mmol/L), TG (from 2.77 mmol/L to 1.51 mmol/L), and LDL-C (from 0.37 mmol/L to 0.25 mmol/L). Therefore, the hypolipidemic effect of the mixture of krill oil and Monascus extract is higher than that of the individual components. This finding enables the mixture to be utilized as an auxiliary hypolipidemic agent.

4 Moringa Isothiocyanate Inhibits Lipid Accumulation in 3T3-L1 Adipocytes by Activating AMPK

MAO Jiaying , BAI Yuying , PENG Linjie , XIE Jing , TIAN Yang

2022, 38(10):27-32. DOI: 10.13982/j.mfst.1673-9078.2022.10.1353

[Abstract](186) [HTML](0) [PDF 1.47 M](662)

Abstract:
To explore the effect of Moringa isothiocyanate-4-[(α-L-rhamnosyloxy) benzyl] isothiocyanates (MIC-1) on the lipid accumulation in 3T3-L1 adipocytes and the possible regulatory mechanism, 3T3-L1 preadipocytes were induced in vitro to differentiate into mature adipocytes. After 48 h of intervention with MIC-1, lipid accumulation, triglyceride (TG), glycerol (Gly) and free fatty acid (FFA) contents were determined; qRT- PCR was used to detect the expression of the genes related to lipid metabolism; Western blot was used to determine the phosphorylation level of adenylate-activated protein kinase (AMPK) and the expression level of oxisome proliferation-activated receptor γ (PPARγ). The results show that MIC-1 has no effect on the survival rate of 3T3-L1 preadipocytes; compared with the control group, MIC-1 can reduce the distribution of lipid droplets in adipocytes and the degree of cell coloration, intracellular TG content, and FFA and glycerol overflow. When the concentration of MIC-1 reached 4 mol/L, the concentration of TG and FFA decreased by 64% and 75%, respectively. At the same time, the mRNA expression levels of PPARγ and stearoyl-CoA desaturase 1 (SCD1) in cells were significantly down-regulated (by 46.00% and 62.00%, respectively); the protein expression levels of AMPK protein phosphorylation and down-regulated PPARγ were significantly up-regulated (by 64.47% and 52.10%, respectively). The above results indicate that MIC-1 inhibits lipid accumulation by promoting the decomposition of TG and inhibiting the synthesis of TG. The mechanism may be related to the activation of AMPK.

5 Effcets of Alcoholic Extracts on Grifola frondosa Extracellular Polysaccharide Synthases and the Anti-fatigue Effect of Fermentation Broth of Gastrodin elata-Tartary Buckwheat Extract Mixture

LEI Lu , YU Bo , ZHOU Jingrui , WANG Chuannan , WU Tianxiang

2022, 38(10):33-39. DOI: 10.13982/j.mfst.1673-9078.2022.10.1359

[Abstract](137) [HTML](0) [PDF 1.28 M](531)

Abstract:
In this study, the effects of the addition of ethanolic extracts of Gastrodin elata Bl. and Tartary buckwheat on the key enzymes, phosphogluconate mutase (PGM), UDP-glucose pyrophosphorylase (UGPase) and phosphogluconate isomerase (GPI) during the synthesis of exopolysaccharide (EPS) from Grifola frondose were investigated. On this premise, animal experiments were conducted to explore further the anti-fatigue effect of Grifola frondosa-derived fermentation broth. The results showed that the addition of a mixture of Gastrodin elata Bl. and Tartary buckwheat alcoholic extracts compound solution could enhance the activities of PGM and UGPase while reducing GPI activity. Compared with the blank group, the activities of PGM and UGPase were increased by 86.98% and 69.12%, respectively, and the activity of GPI was decreased by 65.78%. In addition, the fermentation broth containing Gastrodin elata Bl-Tartary buckwheat alcoholic extract mixture had the greatest anti-fatigue effect, which was significantly higher than that of the blank group (p<0.05) and experimental group (p<0.05). The anti-fatigue effect, was evidenced mainly by the increases in the swimming exhaustion time, hepatic glycogen (HG) content and lactate dehydrogenase (LDH) content, and the decreases in the contents of lactic acid (LA) and blood urea nitrogen (BUN) in mice. The research shows that the addition of the extract mixture could significantly change the activities of key enzymes in the EPS synthesis pathway of Grifola frondose, thereby increasing the content of EPS in the fermentation broth and endows the both with a good anti-fatigue effect.

6 Antioxidant Activities of Prunus cerasifera Polyphenols and Their Protective Effects on the Livers of Obese Mice

ZHANG Jiaojiao , TUKEZI·Wushouer , HUANG Weiwei , LI Yanhong

2022, 38(10):40-46. DOI: 10.13982/j.mfst.1673-9078.2022.10.1397

[Abstract](152) [HTML](0) [PDF 1.38 M](512)

Abstract:
This study was aimed at evaluating the antioxidant activities of Prunus cerasifera polyphenols and their protective effects on the livers of obese mice, thereby providing a theoretical basis for the development and utilization of P. cerasifera fruits. First, polyphenols were obtained from P. cerasifera fruits via alcohol extraction. After polyphenol content determination, DPPH, FRAP, and ABTS methods were used to measure the in vitro antioxidant activities of the extracted polyphenols. Next, obese mice models were established and treated with different doses of polyphenols. After eight weeks of treatment, the mice were sacrificed to remove their livers. The liver index was calculated, and the TG, T-CHO, SOD, and MDA concentration in the livers were determined. Moreover, the expression levels of inflammation-related genes were measured via fluorescence quantitative PCR. The results revealed that the total polyphenol, flavonoid, phenolic acid, and flavanol contents in the extracted polyphenols were 439.17, 186.37, 168.27, 68.86 mg/g, respectively. Hence, the total polyphenol content in Prunus cerasifera is relatively high, and the main components are flavonoids. The corresponding DPPH free radical scavenging rate was 97.42%, and the antioxidant activities measured using the FRAP and ABTS methods were 4.36 mmoL/mL and 0.48 mmoL/mL Trolox, respectively, which indicates that the extracted polyphenols had strong in vitro antioxidant activities. Both low and high doses of polyphenols significantly reduced the TG, T-CHO, and MDA contents and enhanced the SOD activity in the livers of obese mice. Furthermore, the polyphenols down regulated the expression of the inflammatory factors interleukin-1 beta, tumor necrosis factor-alpha, and interleukin-6 in the liver tissues. These findings suggest that P. cerasifera polyphenols can improve the antioxidant capacity of the liver, reduce fat accumulation and liver inflammation induced by a high-fat diet, and protect the liver in mice.

7 Ameliorating Effect of Rice Oil on Cholesterol Metabolism of Golden Hamster

CHEN Jihong , YAN Sisi , LUO Feijun , LIN Qinlu , LI Bo

2022, 38(10):47-55. DOI: 10.13982/j.mfst.1673-9078.2022.10.1161

[Abstract](161) [HTML](0) [PDF 2.85 M](564)

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In this study, the ameliorating effect of rice oil on the cholesterol metabolism of golden hamster was investigated. Taking golden hamsters as the experimental objects, the effects of lard and rice oil on the cholesterol metabolism in the livers of golden hamsters were examined, n order to provide a scientific theoretical basis for residents to choose edible oils. Thirty Syrian golden hamsters were selected and randomly divided into two groups, which were fed 15% fat in form of lard oil (LD) and rice oil (RD), respectively. The body weight and feed intake were calculated every week. After 12 weeks of feeding, the animals were dissected and the sera were separated for determining the biochemical indexes. The aorta and liver were taken for hematoxylin-eosin (HE) staining. RT-qPCR was used to detect the mRNA expression levels of CYP27A1, LDLrDLr, SR-BI, SLC27A5, sulfotransferase 2A1 and AQP8 in the liver tissues. The results showed that compared with the lard group, the LDL-C level in the serum and the TC content in the liver of golden hamsters of the rice oil group decreased by 46.78% and 41.73%, respectively. Rice oil could improve the pathological morphology of the liver, reduced liver injury, while up-regulating the expressions of LDLr, SR-BI, CYP27A1, SLC27A5, Sulfotransferase 2A1, AQP8 and other genes in the liver tissues of the golden hamsters. The expression levels of LDLr, CYP27A1 and AQP8 increased to 2.04, 2.14 and 2.83 times, respectively. These genes are associated with cholesterol and bile acid metabolism, and their increased expressions can reduce the body’s cholesterol and bile acids. Conclusion: Compared with edible lard, rice oil can improve blood lipid level, reduce liver damage and inhibit high cholesterol in golden hamsters. The cholesterol-lowering mechanism of rice oil is that it can regulate the expressions of genes related to cholesterol and bile acid metabolism in the liver tissues.

8 Effects of A Powdered Toddler Formula on Calcium Transport in Caco-2 Cells and Osteoblast Proliferation and Mineralization

HE Zeqi , LIN Qianru , HUANG Wen , LIU Guo , HE Liping , MIAO Jianyin , CAO Yong

2022, 38(10):56-61. DOI: 10.13982/j.mfst.1673-9078.2022.10.0014

[Abstract](176) [HTML](0) [PDF 2.09 M](643)

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A commercial available children's growth formula was compared with regular commercially available pure dairy milk (control milk A) in terms of their abilities to promote bone growth. Additionally, its effect on calcium transport was evaluated using a human colon adenocarcinoma cell (Caco-2) monolayer model, and its effects on osteoblast proliferation and mineralization was examined with MC3T3-E1 cells. With regard to the promotion of calcium transport, the Caco-2 cell monolayer model showed that commercially available children's growth formula outperformed control milk A at the various doses tested, but its effect did not differ significantly from that of the blank group (p<0.05). The osteoblast proliferation assay showed that 5~50 μg/mL of commercially available children's growth formula could promote the proliferation of osteoblasts, with a proliferation rate of more than 30%. Moreover, in osteoblasts treated with 50 μg/mL of commercially available children's growth formula, the alkaline phosphatase activity was 7.79 U/g of protein, which was significantly higher than that in the blank group (p<0.01). Commercially available children's growth formula also exhibited a more stable effect than control milk A in enhancing the alkaline phosphatase activity. The osteoblast mineralization assay revealed that 5~50 μg/mL of commercially available children's growth formula could significantly promote the formation of mineralized nodules in the cells. In the osteoblasts treated with 50 μg/mL of commercially available children's growth formula, the Alizarin Red absorbance value (0.180) was 50% higher than that of the blank group, and the degree of mineralization was more stable than that in the osteoblasts treated with control milk A. Collectively, our experimental results demonstrate that although commercially available children's growth formula has no significant effect in promoting calcium transport and uptake in the small intestinal epithelium, it may participate in the growth and development of children by promoting bone growth.

9 Neuroprotective Effects of A Minor Saponin from Centella asiatica (CA-1) Based on PI3K/Akt Signaling Pathway

XIE Yuan , HU Yeye , LI Fu , HU Weicheng , ZHANG Ji , YANG Xiaojun , YANG Meng

2022, 38(10):62-70. DOI: 10.13982/j.mfst.1673-9078.2022.10.1266

[Abstract](171) [HTML](0) [PDF 2.38 M](651)

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The neuroprotective effects of a minor saponin extracted from Centella asiatica (CA-1) was investigated using the 6-hydroxydopamine (6-OHDA)-induced differentiated PC12 cells as the in vitro Parkinson's disease (PD) cell model. The chemical structure was identified by high-resolution secondary mass spectrometry, and the effects of common saponins and CA-1 in Centella asiatica on the cell viability of PC12 cells were examined. Further, the expressions of related genes and proteins in PC12 cells were detected by techniques such as semi-quantitative or real-time quantitative polymerase chain reaction (PCR) and western blot. The results showed that in this model, 100 μmol/L CA-1, asiaticoside (AS) and madecassoside (MA) increased cell viability by 28.63%, 16.69% and 17.54%, respectively. The neuroprotective effect of CA-1 was stronger than those of AS and MA (p<0.05). Compared with the model group, CA-1 increased the survival rate of 6-OHDA-treated PC12 cells in a dose-dependent manner (which differed significantly from the model group at a CA-1 concentration of 25 μmol/L p<0.05), decreased the intracellular reactive oxygen species (ROS) level, and up-regulated the gene expressions of Sod1, Cat and Bcl2. Western blot showed that CA-1 increased the protein expression levels of P85, PDK1 and Akt. In this study, the neuroprotective effect of CA-1 was confirmed, revealing that this effect may be through the PI3K/Akt signaling pathway.

10 Relief Effect of Compound Lactobacillus for Loperamide Hydrochloride- Induced Slow Transit Constipation in Mice

CHEN Jialun , HUANG Guixia , GAN Dan

2022, 38(10):71-78. DOI: 10.13982/j.mfst.1673-9078.2022.10.1225

[Abstract](186) [HTML](0) [PDF 58.36 M](558)

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To explore the relieving effect of compound Lactobacillus (Lactobacillus rhamnosus LrGG-100, Bifidobacterium longum CP-9, Lactobacillus acidophilus LA-99 and Lactobacillus casei LC-88) for slow transit constipation in mice, loperamide hydrochloride was used to establish a mouse model of constipation. Male BALB/c mice were randomly divided into the healthy group, constipation group, positive group, and low- and high-dose compound lactobacillus groups. After 21 days of gavage with corresponding contents, the mice were sacrificed for sampling, and their gastrointestinal function indicators such as the small intestine propulsion rate, levels of secreted serum cytokines, contents of gastrointestinal regulatory peptides, and transcription levels of AQP3 and c-kit were measured. The results showed that compared with the constipation group, the low- and high-dose compound lactobacillus groups had higher small intestine propulsion rate (increased by 61.45%, p<0.05; 1.22 times, p<0.05), shortened defecation time (decreased by 21.42%, p<0.05; 29.14%, p<0.05), increased number of defecation (increased by 1.5 times p<0.05; 1.52 times, p<0.05), and increased weight of stool (increased by 1.13 times, p<0.05; 1.25 times, p<0.05) in, the transcription levels of AQP3 and c-kit genes of the high-dose group were 1.82 times (p<0.05) and 2.00 times (p<0.05), respectively, those of the constipation group. Intragastric administration of compound Lactobacillus could increase the contents of substance P and motilin in the serum, and decrease the contents of vasoactive intestinal peptides, somatostatin and endothelin-1. Compound Lactobacillus could alleviate constipation symptoms. This effect may be related to the level of gastrointestinal regulatory peptides and the expressions of AQP3 and c-kit.

11 Analysis of Bacterial Community Composition and Changes at Each Step in the Processing of Pickled Chicken Feet

YIN Hanliang , DU Qiu , TAN Yisheng , SUN Junhua , LIU Yang , JIANG Liwen

2022, 38(10):79-85. DOI: 10.13982/j.mfst.1673-9078.2022.10.1437

[Abstract](162) [HTML](0) [PDF 1.24 M](662)

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The traditional culture method combined with high-throughput DNA sequencing was used to analyze changes in the bacterial quantity and community composition with each step in the processing of pickled chicken feet, to determine the main contamination sources and microbial compositions during the process. Sample Y5 (indicative of the slicing step) experiences the most contamination, with the total number of colonies in the sample increasing to 2.20×104 CFU/g. The total number of colonies (30 CFU/g) in sample Y9 (representing the vacuum packaging step) is higher than those of samples Y7 and Y8, and the bacterial diversity in Y9 is the highest (Shannon=7.82). The vacuum packaging process may cause some product contamination. Acinetobacter, Pseudomonas, and Psychrobacter are the dominant bacteria in the processing of pickled chicken feet, with average relative abundance values of 21.50%, 9.29% and 5.99%, respectively. The relatively abundant bacteria genera in Y10 (end-product after sterilization by irradiation) include Acinetobacter (3.23%), Serratia (4.86%), Staphylococcus (6.26%) and Bacillus (4.59%), which produce various proteases and lipases. Some of these genera also include pathogenic strains, which may raise quality and safety concerns for products during storage and sale. These research results contribute to deeper understanding of the microbial community compositions during pickled chicken feet processing, and can provide a theoretical basis guiding efforts to prevent and control microbial food contamination and improve product quality and safety.

12 Isolation and Identification of Lactobacillus plantarum in Sichuan Paocai

HU Jing , HUANG Ailan , HUANG Shun , XU Yinghong , CHEN Xiaoman , CAO Fenghong , YANG Junsong , ZHENG Zhi

2022, 38(10):86-91. DOI: 10.13982/j.mfst.1673-9078.2022.10.1373

[Abstract](187) [HTML](0) [PDF 1.16 M](615)

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Lactobacillus plantarum were isolated from Sichuan Paocai and screened for probiotics. The strains were separated using MRS agar medium, and then identified using Gram staining, biochemical identification, and molecular biology methods. The VITEK 2 Corynebacterium identification card (CBC) includes a total of 41 biochemical reactions and enables identification to the species level. Of the 20 strains of bacteria detected, 12 strains were identified as L. plantarum using the CBC cards. These strains were subjected to16S rRNA PCR amplification and sequencing, followed by homologous sequence alignment on the NCBI website. The phylogenetic tree constructed by the neighbor-joining method showed that all 12 strains were clustered with known L. plantarum sequences. Strain No. 6 was clustered with L. plantarum 3356. Strain numbers 4, 5, 14, 15, 23, and 38 had very high sequence similarity with L. plantarum NCU116, L. plantarum MBEL2169, and L. plantarum AN7, with no genetic distance. In conclusion, all 12 strains were identified as L. plantarum. CBC identification cards are an effective method for the identification of L. plantarum.

13 Optimization of the Fermentation Conditions for Degradation of Shrimp Head Proteins by Bacillus amyloliquefaciens YA289

LI Yulin , NI Jie , XUE Luyu , YANG Dongmei , YU Lian , LIU Xiaoling

2022, 38(10):92-101. DOI: 10.13982/j.mfst.1673-9078.2022.10.1399

[Abstract](129) [HTML](0) [PDF 4.15 M](1053)

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In order to promote the utilization of the high-value proteins in Penaeus vannamei head byproducts and to reduce the ammonia odor produced during their fermentation. A strain of Bacillus amyloliquefaciens YA289 was identified in a screen of samples collected from a mangrove forest in Beihai. This strain was used for liquid fermentation of the Penaeus vannamei heads. The polypeptide, amino acid nitrogen, and ammonia nitrogen contents of the supernatant were analyzed as indexes. The single factor test, Plackett-Burman test, and Box-Behnken test were performed to optimize the fermentation conditions, which were as follows: 5 g/L glucose, 5 g/L NaCl, a solid-to-liquid ratio of 1:8 (g/100 mL), 5wt% starter culture, pH value 6, a rotational speed of 180 r/min, 34 ℃, and 44 h. Under these conditions, the polypeptide content in the product of shrimp head fermentation was 16.35 mg/mL, which was 2.7 times higher than that before optimization. Bacillus amyloliquefaciens YA289 had a good degradation effect on the proteins in Penaeus vannamei heads and less ammonia nitrogen was released during fermentation. These findings provide an experimental basis to better utilize the protein resources from Penaeus vannamei heads and for the development and utilization of Bacillus amyloliquefaciens YA289.

14 Quality Evaluation of Probiotic Ricotta Cheese Fortified with Pediococcus acidilactici AS185

GAO Yansong , WANG Chao , GAO Lei , YANG Ge , ZHAO Yujuan , ZHAO Zijian , NIU Chunhua , LI Shengyu

2022, 38(10):102-108. DOI: 10.13982/j.mfst.1673-9078.2022.10.0267

[Abstract](153) [HTML](0) [PDF 1.44 M](624)

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The probiotic Pediococcus acidilactici strain AS185 was added to Ricotta cheese to yield a Ricotta cheese with probiotic properties. The physicochemical characteristics, texture properties, viable count of Lactobacilli, and volatile components were evaluated to assess the effects of AS185 on cheese quality. After refrigeration at 4 ℃ for 21 days, the fat, protein, and water contents of the probiotic whey cheese with P. acidilactici AS185 were 17.60%, 27.47%, and 49.95%, respectively, and the pH was 4.75. These parameters do not differ significantly from those of the control whey cheese without probiotics. After 21 days of storage, the viable bacterial count of the probiotic whey cheese decreases to 7.45 log CFU/g, which meets the requirements to be considered a probiotic product. The hardness, cohesiveness, adhesiveness, and chewiness of probiotic whey cheese are 723.85 N, 0.97 mm, 699.58, and 699.61 mJ, respectively, which are all higher than those of the control. The texture of the modified cheese is stronger and chewier. Furthermore, a total of 15 components are detected in the probiotic whey cheese. The relative contents of acids, alcohols, and ketones are comparatively higher, being 38.56%, 24.64%, and 13.76%, respectively, exceeding those of the control. There is no significant difference in appearance, color, flavor, and texture between the probiotic whey cheese and the control cheese (p>0.05). However, the overall acceptability of probiotic whey cheese is better than that of the control, and the strain P. acidilactici AS185 positively promotes flavor accumulation. In short, P. acidilactici AS185 is a promising probiotic strain with technical characteristics suitable for Ricotta cheese processing.

15 Antibacterial Activity of Ethyl Lauroyl Arginine Ester

JIANG Siyu , HAO Gang , TANG Shanhu , LI Sining , SUN Dong , ZHANG Lin

2022, 38(10):109-116. DOI: 10.13982/j.mfst.1673-9078.2022.10.1320

[Abstract](157) [HTML](0) [PDF 1.79 M](647)

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In this experiment, Escherichia coli and Listeria innocua were selected as the representative G- and G+ bacteria to explore the antibacterial mechanism of LAE towards bacterial membranes. The antibacterial mechanism was examined via investigating LAE’s antibacterial curve, the ability of neutralizing endotoxin, and bacterial surface characteristics, and constructing liposomes to simulate the interaction between LAE and phospholipid bilayers and evaluate the ion leakage and the permeability of LAE through G- bacterial outer membrane and cytoplasmic membrane. The experimental results showed that LAE had significant bactericidal activities against both G- and G+ bacteria with the minimum inhibitory concentration as 8 μg/mL. LAE could neutralize up to 96.56%endotoxin through binding to lipopolysaccharide, reduce the zeta potential on the cell surface, enhance hydrophobicity of bacterial surface, and exert a greater impact on G- bacteria. LAE could cause the leakage of a liposome-encapsulated fluorescein, calcein, in a concentration-dependent manner, but LAE didn’t collapse completely the liposome membrane. LAE was able to increase the permeability of the outer membrane of G- bacteria, which made E. coli more sensitive to the antibiotic probes, rifampicin and erythromycin, while disturbed greatly the cytoplasmic membrane, causing the leakage of intracellular contents, thereby inhibiting the growth of bacteria. The results of this study indicate that LAE exerts bacteriostatic effects mainly through changing the cell wall membrane permeability and consequently leading to the leakage of intracellular substances.

16 Comparative Analyses of Protein Content and Amino Acid Composition of the Buckwheat Cured by Different Methods

SONG Mengmeng , LIU Yuan , WANG Jian , SONG Pengfei , LI Yunlong

2022, 38(10):117-123. DOI: 10.13982/j.mfst.1673-9078.2022.10.1336

[Abstract](249) [HTML](0) [PDF 860.21 K](614)

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In order to improve the comprehensive utilization value of buckwheat protein and amino acids, three curing methods were used to treat the sweet buckwheat. After the determination of the isoelectric point of buckwheat protein before and after curing and the electrophoresis analysis, the Coomassie brilliant blue method was used to analyze the buckwheat protein before and after curing. The nutritional value of amino acid composition was evaluated by ion exchange chromatography with ninhydrin post-column derivatization. The results showed that the protein content of the unprocessed buckwheat was 12.30%, the protein content of the buckwheat subjected to steaming was 11.5%, the protein content of the buckwheat subjected to frying was 9.70%, and the highest protein content of the cooked buckwheat was 14.80%. There was little difference in the total amount of amino acids among the buckwheat samples cured by different methods. All the three types of cured buckwheat samples contained 7 essential amino acids, with the total amount of amino acids in the fried buckwheat being the highest (10.30 g/100 g), and that for the cooked buckwheat being the lowest (9.43 g/100 g); After steaming and frying, the contents of all the amino acids increased except for Tyr,; after cooking, the contents of Thr, Ser, Gly, Ala and Lle did not change, whilst the contents of Val, Met, Tyr, Lys, His, and Arg all decreased. The research on the effects of curing methods on the protein and amino acid contents of buckwheat can provide a theoretical basis for the application of buckwheat.

17 Isolation, Purification, Structure Analysis and Comparison of Antioxidant Activity of the Polysaccharides from Ostericum sieboldii

SHI Zenghui , LIU Liyang , HONG Huili , GOU Dongxia , LIU Duo

2022, 38(10):124-132. DOI: 10.13982/j.mfst.1673-9078.2022.10.1270

[Abstract](172) [HTML](0) [PDF 2.24 M](623)

Abstract:
The crude polysaccharide of Ostericum sieboldii (WOSP) was extracted, separated and purified to obtain acidic polysaccharide (WOSP-A) and neutral polysaccharide (WOSP-N). The basic chemical properties, basic structural characteristics of the sugar chains, and in vitro antioxidant activities of different polysaccharide components were analyzed. Results showed that the yield of WOSP obtained by water extraction and alcohol precipitation was 6.78%, and the yields of WOSP-A and WOSP-N obtained via separation by ion exchange chromatography were 51.34% and 2.55%, respectively. Monosaccharide composition analysis showed that WOSP was a heteropolysaccharide mainly composed of GalA (11.36%), Gal (41.50%) and Ara (38.08%). Based on both the infrared spectroscopy results and enzymatic hydrolysis results, it was speculated that WOSP-A was a pectin composed of homogalacturonan (HG) and type I arabic galactans (AG-I) domains containing mainly GalA (46.99%), Gal (26.56%) and Ara (19.94%), whilst WOSP-N was a pectin composed of type II arabic galactans (AG-II) domains containing mainly Gal (55.32%) and Ara (30.69%). The comparison of the antioxidant activities of the three polysaccharides from O. sieboldii revealed that the antioxidant activity of WOSP was higher than those of WOSP-A and WOSP-N, and WOSP had higher scavenging abilities for DPPH· and O2-·, (which could reach 96.42% and 86.70% at a polysaccharide concentration of 10 mg/mL). In conclusion, WOSP, WOSP-A and WOSP-N from O. sieboldii all had O-H and C-H functional groups, and possessed certain in vitro antioxidant activities. This study will provide a theoretical reference for the development and utilization of wild vegetables in the Northeast China.

18 Changing Trend of Deoxynivalenol Content in Barley under Different Storage Conditions and Its Removal through Processing

LOU Yuhao , CAO Dongmei , LIU Jinming , ZHANG Dongjie , CUI Hang , WANG Jifei , YANG Jian

2022, 38(10):133-139. DOI: 10.13982/j.mfst.1673-9078.2022.10.1221

[Abstract](154) [HTML](0) [PDF 1.60 M](516)

Abstract:
The changing trend of deoxynivalenol (DON) content in barley and its removal by various processing technologies were examined through simulating different storage environments and establishing relevant prediction models. Barley samples were stored at different temperatures (5, 15, 25, 35 ℃) and relative environmental humidities (55%, 65%, 75%, 85% RH) for 180, 270, and 360 d, respectively, before being processed via steaming, boiling, and fermentation. Then, the changing trend of the DON content was determined by the enzyme-linked immunosorbent assay, and the radial basis kernel function parameters were optimized by genetic algorithm to construct a support vector machine (SVM) pollution prediction model. The results showed that the DON content increased throughout the whole storage process, and 75%RH was the optimum environment for DON generation. In terms of processing for detoxification, it was found that the removal of DON differed among the three different processes, and the addition of sodium carbonate during processing could effectively promote DON degradation. However, the removal decreased when the added sodium carbonate was up to a certain level. The removal of DON by boiling was the most effective, with the removal rate reaching 50.81%~70.99%. The DON removal rate for the steaming process was lower (only 9.99%~24.37%). In the whole process of beer brewing (germination, saccharification, and fermentation), the DON removal rate first decreased then increased, with the removal rate in the range of 13.15%~41.67%. This study provides technical guidance for optimizing conditions for the safe storage of barley and effective reduction of the DON content during processing.

19 Preservation of Harvested Chili Peppers Using A Composite Coating Containing Syzygium aromaticum and Cinnamomum cassia Extracts

YI Youjin , HE Xin , LUO Chengyin , HUANG Jiaoli , ZHOU Hongli , CAO Xi

2022, 38(10):140-147. DOI: 10.13982/j.mfst.1673-9078.2022.10.1413

[Abstract](137) [HTML](0) [PDF 2.24 M](592)

Abstract:
To develop a safe plant-derived preservative for harvested peppers, two natural bacteriostatic agents were added to the film-forming agent placed on “Xiangyan No.15” peppers. The preservation effects of the composite coating containing extracts of Syzygium aromaticum and Cinnamomum cassia were evaluated by determining the differences in the rates of weight loss and decay; respiratory intensity; the activity levels of phenylalanine ammonia lyase (PAL), peroxidase (POD), polyphenol oxidase (PPO), malondialdehyde (MDA), and catalase (CAT); and the vitamin C, chlorophyll, total phenol, and flavonoid contents of the harvested chili peppers. The results showed that the composite coating effectively reduced the rates of weight loss and decay. Comparison of the composite coating-treated peppers to the clean water-treated (CK1) and untreated (CK2) peppers after 20 days of storage showed that the weight loss rate was reduced by 31.20% and 30.64%, respectively (p<0.05); the decay rate was decreased by 71.43% and 68.07%, respectively (p<0.05); and the activity levels of defense enzymes were significantly increased. In particular, CAT activity was increased by 55.01% and 44.69%, respectively (p<0.05); POD activity was increased by 37.50% and 12.58%, respectively (p<0.05); and PAL activity was increased by 58.37% and 34.14%, respectively (p<0.05). These results indicate that a composite coating containing Syzygium aromaticum and Cinnamomum cassia extracts can effectively improve the disease resistance of chili peppers, which is beneficial for preservation, thereby prolonging their storage period. This study provides theoretical support for the development of new safe preservatives for peppers.

20 Melatonin Alleviates Chilling Injury in Kiwifruit and Its Relationship with Carbohydrate Metabolism

LI Sufang , SU Jinlong , ZHANG Chuyao , GUO Wanjun , GAO Hui

2022, 38(10):148-155. DOI: 10.13982/j.mfst.1673-9078.2022.10.1363

[Abstract](168) [HTML](0) [PDF 58.70 M](1042)

Abstract:
In order to investigate the relationship between the reduction of chilling injury in kiwifruit by the melatonin (MT) treatment and the carbohydrate metabolism of the fruit, ‘Xuxiang’ kiwifruit was used as the experimental material. The kiwifruits were soaked in the 0.05 mmol/L MT solution and stored at 0~1 ℃ for 90 d. The chilling injury index, firmness, malondialdehyde content and carbohydrate metabolism-related indicators were measured regularly. The results showed that the MT treatment delayed the increase of fruit chilling injury index, the decrease of firmness and the production of malondialdehyde, thus alleviated chilling injury in the kiwifruits. The total amylase activity was found to be inhibited, and during the whole storage, the total amylase activity of the MT-treated fruit was reduced by 41.27% on average compared with that of the control, thereby causing a delayed conversion of starch to soluble sugars, and consequently a higher retained starch content (1.07%) in the kiwifruits. Moreover, the starch content in the MT-treated fruit was significantly negatively correlated with the fruit’s chilling injury index (r=-0.820, p<0.01). The MT treatment decreased the activities of sucrose phosphate synthase, sucrose synthase, acid invertase and neutral invertase, and at the end of the storage, the activities of the four enzymes in the MT-treated fruit were 9.52%, 9.12%, 8.55% and 9.74% lower than those of the control, respectively. Thus, the synthesis-degradation cycle of sucrose was weakened and sucrose accumulation in the fruit slowed down, which induced, to some extent, the delay of starch degradation in the kiwifruit. The comprehensive analysis suggested that starch may be an important biomarker for the occurrence of chilling injury in kiwifruit, and in the effect of MT on kiwifruit may be a result of the co-regulation of total amylase activity and sucrose synthesis-degradation cycle.

21 Quality Changes of Nanwan Bighead Carp Flesh Treated with Lactobacillus plantarum during Storage

ZHOU Feng , JIN Yuhui , MA Mengting , CAO Meng , LI Jianfang

2022, 38(10):156-161. DOI: 10.13982/j.mfst.1673-9078.2022.10.1351

[Abstract](159) [HTML](0) [PDF 1.64 M](524)

Abstract:
In this study, Lactobacillus plantarum suspensions at different concentrations were used to treat Nanwan bighead carp, and the treated fish samples were placed in PE fresh-keeping bags, for a storage at 4℃ and room temperature, respectively. Every two days their four indicators, TVB-N values, thiobarbituric acid (TBA), pH and sensory scores were measured, to determine the changing trends of the indicators of the fish flesh during storage. The results showed that compared with the control group, the treatments with different concentrations of bacterial suspensions reduced the increasing rates of TVB-N, TBA and pH of the Nanwan bighead carp while increasing the sensory scores of fish flesh during storage. When the concentration of Lactobacillus plantarum suspension was 0.8% and the storage temperature was at 4°C, the quality of the Nanwan bighead carp flesh was the best during storage. After 7 days of storage, the volatile base nitrogen (TVB-N) of fish flesh was 29.40 mg/100 g, with its TBA being 0.17 mg/kg and pH being 6.54. The deterioration time of this fish flesh could be delayed by 2 d compared with the control group as a whole. These results indicate that Lactobacillus plantarum has a certain preservation effect on fish flesh during storage, and can be used as a green biological preservative for storing and preserving Nanwan bighead carp.

22 Effects of Different Exogenous Supplements on the Quality of Stored Broccoli

PU Hongmei , WANG Haidan , YANG Fang , SHUAI Liang , YU Lijuan , LI Xuerui , LI Hong

2022, 38(10):162-169. DOI: 10.13982/j.mfst.1673-9078.2022.10.1412

[Abstract](171) [HTML](0) [PDF 1.86 M](560)

Abstract:
This study tested the effects of five exogenous supplement treatments on the preservation of harvested broccoli. Treatments included 200 mg/L gibberellic acid (GA), 200 mg/L GA + inorganic salt nutrient solution, 50 mg/L 6-benzylaminopurine (6-BA), inorganic salt nutrient solution, and 50 mg/L 6-BA + inorganic salt nutrient solution, with water as the control. The appearance (color change), nutrient content (vitamin C, total soluble solids, chlorophyll, and water activity), and other physiological and biochemical characteristics (mass loss rate, relative conductivity, and malondialdehyde content) of broccoli samples in different treatment groups were analyzed and compared over the storage period. The exogenous supplements effectively inhibited increases in mass loss rate, relative conductivity, and malondialdehyde content, as well as suppressed chlorophyll degradation and maintained higher water, vitamin C, and total soluble solid content. In particular, the treatment consisting of 200 mg/L GA + inorganic salt nutrient solution maintained the highest total soluble solid (7.27%) and vitamin C (27.53 mg/100 g fresh weight [Fw]) contents, a high chlorophyll content (5.57 mg/100 g Fw), and the lowest malondialdehyde content (15.31 nmol/g Fw) after 28 days of storage; hence, it is recommended as the best preservation method among the five tested treatments.

23 Effects of Preharvest Abscisic Acid Treatment on the Preservation of Lychee Fruits

YU Wentao , QU Shanshan , LI Mengmeng , WANG Guang , ZHU Shijiang

2022, 38(10):170-177. DOI: 10.13982/j.mfst.1673-9078.2022.10.1466

[Abstract](143) [HTML](0) [PDF 3.45 M](598)

Abstract:
The effects of preharvest application of 100 mg/L abscisic acid (ABA) on the preservation of lychee fruits stored at 20 ℃ were explored. The ‘Jingganghongnuo’ cultivar was selected for this research. Preharvest ABA treatment clearly mitigated increases in browning index, disease index, and fruit decay rate and better maintained the original color (L*, a*, and b*). More specifically, the browning index, disease index, and fruit decay rate of the ABA-treated lychee fruits were 3.38, 1.42, and 37.78%, respectively. After 8 days of storage, the total phenol content in the ABA-treated fruits was 3.54% higher than that in the control group, and the activities of phenylalanine ammonia-lyase, polyphenol oxidase, and peroxidase were 1.38%, 3.22%, and 18.39% higher, respectively. In contrast, relative electrical conductivity, malondialdehyde content, and hydrogen peroxide content were 23.25%, 11.85%, and 18.18% lower in ABA-treated fruits than in the control group, respectively. In addition, after 8 days of storage, the ABA-treated fruits had a total soluble solid (TSS) content of 17.70%, a titratable acid (TA) content of 0.12%, and a vitamin C (Vc) content of 30.14 mg/100 g, which were all higher than those in the control group. These results indicate that preharvest ABA treatment can maintain the appearance of harvested lychee fruits by maintaining cell membrane integrity, reducing the oxidation of phenols, and increasing the activity of antioxidant enzymes, as well as preserving nutritional quality by inhibiting decreases in TSS, TA, and Vc contents. Therefore, preharvest ABA treatment is recommended as a new technology for effectively maintaining the quality of harvested lychee fruits at ambient temperatures.

24 Effects of X-ray Irradiation on Chilled Pork Quality and Shelf Life

WANG Guoxia , LIU Menglong , LI Xiaobing , GAO Wenxuan , LI Jialin , YAN He

2022, 38(10):178-186. DOI: 10.13982/j.mfst.1673-9078.2022.10.1392

[Abstract](206) [HTML](0) [PDF 2.08 M](511)

Abstract:
To study the effects of X-ray irradiation on chilled pork quality, irradiation from 0.1 to 1.0 kGy was used to treat cultured pathogens and chilled pork to evaluate changes in microorganism growth, physical and chemical indicators, and sensory characteristics of chilled pork under different irradiation doses and storage times. The number of microbial colonies decreased as the irradiation dose increased. The D10 values of cultured Escherichia coli and Listeria monocytogenes were 0.177 kGy and 0.180 kGy, respectively. After treatment by X-ray irradiation at 0.6 kGy, the number of cultured microbial colonies was significantly reduced by more than 3.0 log value (p<0.05), and the number of inoculated microbial colonies decreased significantly by more than 2.0 log value (p<0.05). Furthermore, when chilled pork was treated with 1.0-kGy X-ray irradiation, the number of inherent microbial colonies declined markedly by more than 2.0 log value (p<0.05) while the shelf life was extended from 4 days to 9 days. There was no significant difference in sensory scores (p>0.05) in the early storage period, but in the later period, the sensory score of the irradiated chilled pork slowly decreased. The rates of TVB-N and pH-value increase dropped significantly during the storage period compared with those of the control (p<0.05). The TBA value of the chilled pork increased in all samples after irradiation, but the rate of TBA-value increase in the control group during storage was greater than that in the irradiated group. In summary, 1.0-kGy X-ray irradiation treatment of chilled pork meets national food safety standards and extends shelf life by 4~5 days. This finding provides a scientific basis for irradiation-based preservation of chilled pork.

25 Rosin-based Anion Exchange Resin: Synthesis and Performance toward Adsorption of Alkaline Degradation Products of Hexoses

LI Weiyuan , LIAO Chunyu , YU Haiqing , WEI Wei , LI Wen , LEI Fuhou

2022, 38(10):187-197. DOI: 10.13982/j.mfst.1673-9078.2022.10.1414

[Abstract](171) [HTML](0) [PDF 2.89 M](565)

Abstract:
The alkaline degradation products of hexoses (HADPs) produced during the production of sucrose increase the color value of the finished sugar, thereby reducing the quality of the latter. In this study, a novel rosin-based anion-exchange resin (RAER) was prepared by suspension polymerization to remove HADPs from sugar solutions. The RAER was characterized by scanning electron microscopy, Brunauer–Emmett–Teller measurement (with nitrogen), and synchronous thermogravimetric analysis. The results showed that the RAER possesses a highly porous structure and exhibits excellent thermal stability. The performance of the RAER toward HADP adsorption was investigated. The results suggested that the removal rate of HADPs (decolorization) was up to 100% (under the following experimental conditions: concentration of added RAER: 0.05 g/mL; temperature: 343 K; reaction time: 10 h; pH: 7.0; and initial HADP concentration: 100 mg/L). After 20 regeneration cycles, the decolorization rate of HADPs by the RAER was still as high as 92.2%, indicating that the RAER can be effectively reused and exhibits high performance over long-term operation. Zeta potential measurement confirmed the existence of electrostatic attraction (ion exchange) during HADP adsorption by the RAER. Studies on the kinetics, isotherms, and thermodynamics demonstrated that the adsorption of HADPs by the RAER agrees well with the pseudo-second-order kinetic model (R2≥0.99) and the Freundlich isotherm model (R2≥0.98), with ΔH=62.321 kJ/mol. These results indicated that HADP adsorption by the RAER follows a multi-layer endothermic process dominated by chemical adsorption.

26 Salt-reducing Effects of High-temperature Steaming on Pickled Salmon

CHENG Junhu , LIAN Fengli , YU Xucong , SUN Dawen , YU Huaning

2022, 38(10):198-204. DOI: 10.13982/j.mfst.1673-9078.2022.10.1390

[Abstract](196) [HTML](0) [PDF 3.17 M](612)

Abstract:
Reducing salt intake has become a commonly agreed upon key step in achieving a healthy diet. High-temperature steaming is a novel cooking method that is becoming more and more widely used. Cooking loss due to high temperature steaming was determined, and the ratio by which high temperature steaming reduced chloride levels in pickled salmon relative to cooking loss was calculated. A model was then established to simulate cooking loss-mediated salt reduction. Changes in salmon microstructure were also observed by SEM. These results demonstrate that cooking loss increases as cooking temperature and time increase. Moreover, cooking loss is the main factor affecting total chloride content reduction in the cooking process. For both cooking without steaming and cooking with steaming for 6 min, in the range of 180 ℃ to 220 ℃, the ln[-ln(1-P)]-lnt1 linear fitting results are consistent with a mathematical model of mass and heat transfer of porous media. Meanwhile, the salt reduction rate shows a good linear relationship with steaming time. When pickled salmon is heated at 220 ℃ for 18 min and steamed for 6 min, total chloride reduction reaches 26.44%. The SEM micrographs show that, as cooking temperature and time increase, the gaps between fibers decrease. At the same time, myointimal tissue is gradually destroyed, and fiber diameters decrease. Adding as teaming step can also accelerate the denaturation of fish proteins. To some extent, it slows down fiber contraction and decreases the mass transfer resistance of salt, making it easier to remove the salt.

27 Analysis of Mass Transfer Kinetics during Braising Beef Using Ultrasonic in Synergy with Vacuum

GAO Fei , WU Yun , CAI Huazhen , HU Ying , DAI Hongyu , WANG Yanling , LYU Ze

2022, 38(10):205-216. DOI: 10.13982/j.mfst.1673-9078.2022.10.1306

[Abstract](160) [HTML](0) [PDF 4.29 M](1036)

Abstract:
Beef tendon meat was taken as the research object, and the beef was braised by three methods, namely braising under different vacuums, braising under different ultrasonic powers in synergy with vacuum, and braising under different ultrasonic frequencies in synergy with vacuum. The changes in the salt content, moisture content and weight of the braised beef during the braising processes were measured to examine the mass transfer patterns of the ultrasonic-vacuum braised beef. The results show that the changes in the salt content increased with the increases of vacuum degree, ultrasonic power and ultrasonic frequency, whilst the changes in the moisture content and weight decreased with the increases of vacuum degree, ultrasonic power and ultrasonic frequency. The kinetic parameters associated with the salt content changes of braised beef during braising process, k1 and k2, of variation are related to the vacuum degree, ultrasonic power and ultrasonic frequency. Under the conditions of vacuum degree of -0.043 MPa, ultrasonic frequency of 28 kHz and ultrasonic power of 1 000 W, the maximum effective diffusion coefficient De for the salt content change was 1.42×10-4 m2/s. The mass transfer driving force of the three braising methods had a good positive linear relationship with t0.5/l. Vacuum braising and ultrasonic in synergy with vacuum braising had significant effects on the microstructure of the braised beef. Therefore, ultrasonic in synergy with vacuum braising had a significant effect on the mass transfer in the braised beef and could promote the mass transfer process. The optimal mass transfer conditions for the braising under ultrasonic in synergy with vacuum were: vacuum degree, -0.043 MPa; ultrasonic frequency, 28 kHz; ultrasonic power, 1 000 W; ultrasonic time, 30 min.

28 Effects of Carrier Materials and Inlet Temperature on the Properties of Spray-dried Instant Chinese Chestnut Flour

ZHANG Le , ZHANG Ya , WANG Zhaogai , SHI Guanying , JIANG Pengfei , ZHAO Lili , WANG Xuzeng

2022, 38(10):217-226. DOI: 10.13982/j.mfst.1673-9078.2022.10.1418

[Abstract](167) [HTML](0) [PDF 1.35 M](507)

Abstract:
To identify the most suitable carrier material and drying technology to reduce or even prevent stickiness during spray-drying of instant Chinese chestnut flour, the effects of different concentrations of carrier materials, such as maltodextrin, whey protein isolate, acacia gum, and β-cyclodextrin, on spray drying were studied. The optimum parameters during spray drying were determined in orthogonal experiments, and the properties of the instant flours were evaluated. The results showed that the optimal conditions for spray drying are as follows: inlet temperature, 190 ℃; feed rate, 20 mL/min; and 5% maltodextrin as a carrier. Range analysis and variance analysis revealed that the factors most affecting product yield are (in descending order): carrier addition, feed rate, and inlet temperature. The water and fat contents of the instant chestnut flour were as low as 1.60 g/100 g and 1.77 g/100 g, respectively, while the protein content was as high as 8.45 g/100 g. The whiteness was 82.18. A total of 38 volatile aroma components were identified, and acids, alkanes, and aldehydes accounted for 42.47%, 19.87%, and 16.81%, respectively, of the total volatile contents. Six key aroma compounds were identified by calculating the odor activity values (OAVs): hexanal, nonanal, (E,E)-2, 4-nonadienal, D-limonene, hexanoic acid, and ethyl maltol. The Instant Chinese chestnut flour produced is nutritionally rich, with a pleasant color, strong flavor, and good tonality and stability.

29 Effects of Medium-high Temperature Drying on the Quality of Fermented Dried Noodles

HE Jinxuan , LIU Chong , ZHENG Xueling

2022, 38(10):227-234. DOI: 10.13982/j.mfst.1673-9078.2022.10.1364

[Abstract](156) [HTML](0) [PDF 3.04 M](551)

Abstract:
In order to solve the problems that the porous structure of fermented vermicelli during fermentation destroys the gluten network structure, the low-temperature drying process can not cause protein denaturation, and the gluten network is well cross-linked, which makes it easy to break and not resistant to cooking. The effect and mechanism of medium-high temperature drying on the quality of fermented dried noodles was investigated. Medium-high temperature drying could promote gluten protein cross-linking and improve noodle quality. The temperature was raised to 65 or 80 ℃ at different stages (beginning, middle and end) of the low-temperature drying process corresponding to different moisture contents of the products (high, medium or low), respectively. The moisture content, colour and flexural properties of the dried noodles were determined, as well as the texture and tensile properties of the cooked noodles. The pasting properties and dynamic rheological properties of starch as well as the changes in the contents of gluten macromers and free sulfhydryl groups were further analysed. Compared with the control group, high temperature drying could improve the flexural strength of dry noodles (up to 39.72%); medium-high temperature drying increased the water absorption of the dry matter in the cooked noodles (up to 27.73%), increased the hardness of the cooked noodles (up to 9.21%) and decreased the surface viscosity (up to 59.16%). The results indicated that high temperature drying promoted protein cross-linking, strengthened the gluten network structure, and reduced starch swelling and granule disintegration. The findings have important implications for improving the quality of fermented noodles.

30 Effects of Logistics on the Antioxidant Activities of Different Berry Extracts: A Simulation Study

XIAO Ganhong , WANG Min , HOU Chuanli , LIAO Linfeng , ZHANG Ying , REN Jiaoyan

2022, 38(10):235-241. DOI: 10.13982/j.mfst.1673-9078.2022.10.1385

[Abstract](147) [HTML](0) [PDF 2.72 M](645)

Abstract:
A cyclic temperature change model was used to simulate land transportation conditions [30 ℃ (7 h) → 35 ℃ (6 h) → 45 ℃ (5 h) → 55 ℃ (5 h) → 60 ℃ (1 h) → 30 ℃ (7 h)] to investigate the effects of logistics and transportation on the polyphenol contents and antioxidant activities of blueberry, raspberry, and elderberry extracts. The folin-phenol method was used to determine the polyphenol contents in the three berry extracts under different transportation times. Additionally, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity and oxygen radical absorption capacity (ORAC) were used to evaluate the antioxidant activities of the three extracts under different transportation times. The results demonstrate that the initial polyphenol contents of the elderberry, blueberry, and raspberry extracts were 14.96%, 5.11%, and 2.53%, respectively. As the transportation time increased, only the polyphenol content of the elderberry extract increased significantly. Over time, the DPPH· scavenging activities and ORAC of all the three extracts decreased, and the total increased rates of IC50 were all higher than 20%. It is worth noting that the ORAC for all three extracts showed remarkable fluctuations. The total trolox equivalent loss rates of the elderberry, raspberry, and blueberry extracts were 62.76%, 32.74% and 19.72% respectively. The temperature changes and transportation duration times under logistics simulation affected the antioxidant activities of all three berry extracts. The stabilities of the DPPH scavenging activities in ascending order were: raspberry < blueberry < elderberry, while the stabilities of ORAC was blueberry < elderberry < raspberry.

31 Solubilization Effects of β-Cyclodextrin Butenate on Thiabendazole and Antibacterial Activities of Their Complex

LI Yongfu , LUO Qiqi , TIAN Zhuxi , HE Yangbo , SHI Bin , LONG Mingxiu

2022, 38(10):242-248. DOI: 10.13982/j.mfst.1673-9078.2022.10.0240

[Abstract](159) [HTML](0) [PDF 1.97 M](510)

Abstract:
Thiabendazole is a hydrophobic anti-bacterial drug. However, the water solubility of thiabendazole can be significantly enhanced by its complexation with cyclodextrins. In this study, β-cyclodextrin butenate was synthesized by the esterification of butenoic acid and β-cyclodextrin to improve the solubility of β-cyclodextrin in aqueous solutions. The apparent stability coefficients of thiabendazole-β-cyclodextrin and thiabendazole-β-cyclodextrin butenate complexes were determined by phase solubility tests, and the structures of these complexes were analyzed by mid-infrared spectroscopy. β-Cyclodextrin butenate was synthesized by using N,N-carbonyldiimidazole as the carboxylic acid activation reagent, 4-dimethylaminopyridine as the catalyst, and dimethylformamide as the solvent. The solubility of β-cyclodextrin butenate in water (25 ℃) was 2.05 times that of β-cyclodextrin. At a water temperature of 50 ℃, the apparent stability coefficients of the thiabendazole-β-cyclodextrin and thiabendazole-β-cyclodextrin butenate complexes were 59.35 and 52.43 M-1, respectively; no significant difference was observed between them (p>0.05). β-Cyclodextrin butenate could improve the solubility of thiabendazole in water upon complexation, and its solubilization effect is stronger than that of β-cyclodextrin. The solubility of thiabendazole in water is considerably improved, and the thiabendazole-β-cyclodextrin and thiabendazole-β-cyclodextrin butenate complexes exhibit strong anti-bacterial effects.

32 Profile Analysis of Tastant Compounds Contributed by Spices to Stewed Beef

JIANG Wei , QIANG Yu , LIU Chengjiang , HUANG Feng , ZHANG Chunhui , HAN Dong

2022, 38(10):249-260. DOI: 10.13982/j.mfst.1673-9078.2022.10.1450

[Abstract](190) [HTML](0) [PDF 1.67 M](465)

Abstract:
To identify the tastant compounds contributed by 13 commonly used spices to stewed beef products, reveal the effects of these spices on the taste of stewed beef, and provide technical data supporting the scientific formulation of spices to best preserve stewed beef and optimize its taste, this research analyzed 13 spices, including Chinese pepper, clove, and licorice using beef shanks. An electronic tongue (E-tongue) was applied to record the impacts on taste of cooking stewed beef with each spice. High-efficiency liquid ultra-high performance liquid chromatography-mass spectrometry (UPLC-MS/MS) was conducted to identify taste compounds in spice mixture extracts and cooking sauce extracts when stewed beef is cooked with spice mixtures and brine. The taste compounds that each spice contributes to stewed beef have been identified and quantitated. The E-tongue results reveal that licorice, cinnamon, star anise, chili pepper, and cloves contribute most prominently to sweetness; cumin can, to some degree, enhance savoriness; angelica dahurica, grass fruit, and bay leaf exert obvious effects on bitterness. The UPLC-MS/MS results suggest that the spices impart 22 classes of non-volatile compound to stewed beef, among which 8 compounds are associated with distinct tastes. Neohesperidin, glycyrrhizin, and acetophenone impart a sweet taste; naringin, isoquercitrin, hesperetin, chuantong, and astragalin impart a bitter taste. In short, spices can impart different tastes to stewed beef, including sweetness, savoriness, and bitterness. The effects of different spices on the taste of stewed beef vary. The taste compounds that spice mixtures impart to stewed beef are mainly flavonoids, including neohesperidin, glycyrrhizin and isoquercitrin.

33 Epidemic Characteristics and Resistance of Salmonella Isolates from A Dairy in Chengdu City

YANG Ruoxuan , TANG Kaiwei , ZHU Chenglin , CHEN Juan , DAO Xiaofang , TANG Junni

2022, 38(10):261-271. DOI: 10.13982/j.mfst.1673-9078.2022.10.1441

[Abstract](161) [HTML](0) [PDF 1.55 M](448)

Abstract:
Samples were collected from a large dairy farm in Chengdu city to study the epidemic characteristics and resistance of Salmonella isolates. Strains of Salmonella were isolated, identified, and seroptyped. Drug susceptibility, virulence, drug resistance, and disinfectant resistance genes were tested. Minimum inhibitory concentrations (MIC) to commonly used disinfectants and effective sterilization temperatures were also determined. A total of 700 samples were collected; 16 strains of Salmonella and four serotypes were isolated (six strains of Salmonella enteritidis, six strains of S. paratyphoid A, three strains of S. typhimurium, and one strain of S. infantis). All strains were sensitive to ceftazidime, levofloxacin, and imipenem. Twenty four drug resistance genes were detected, and the highest detection rate was noted for tetB (93.75%), followed by that of aaC4 (75.00%). There were 12 virulence genes detected, and the highest detection rate was observed for sipA (62.50%); qacEΔ1 showed the highest detection rate of the disinfectant genes (56.25%). The MIC values of 16 Salmonella strains against nine different disinfectants were generally one to three times higher than the recommended concentrations from the manufacturers. The 100% sterilization temperatures of the strains in whole and skim milk were 64.00 ℃ and 63.50 ℃, respectively. The isolated strains of Salmonella on this dairy farm were resistant to some disinfectants, but could be effectively controlled at 64.00 ℃. It is recommended that dairy farms strengthen the prevention and control of Salmonella and the use of disinfectants should be standardized. Key words:

34 Removal of Aflatoxin G1 by DNA Adsorption

MA Qiong , LI Junsheng , HUANG Guoxia , YAN Liujuan , MA Ji

2022, 38(10):272-282. DOI: 10.13982/j.mfst.1673-9078.2022.10.1361

[Abstract](152) [HTML](0) [PDF 2.45 M](363)

Abstract:
In view of the high toxicity of aflatoxin G1 (AFG1) and the difficulty in decomposing and effectively removing it, an effective method for selective adsorption and elimination of AFG1 was established via intercalation of AFG1 and DNA. The optimum reaction conditions for intercalating AFG1 into DNA molecules were pH 7.4 and 30 ℃, and the DNA binding saturation value and removal rate were 1.66 and 88.14%. After the addition of sodium chloride, calcium chloride, L-aspartic acid, glucose, urea, leucine, lysine or vitamin C, the DNA binding saturation values were 1.45, 1.45, 1.29, 1.05, 1.95, 1.95, 2.32 and 2.90 respectively, with the removal rates being 78.08%, 76.44%, 75.92%, 75.16%, 88.41%, 88.67%, 88.87% and 90.27% respectively. A negatively charged group (such as sodium chloride, calcium chloride, L-aspartic acid and glucose), or a relatively high ionic strength, was not conducive to the intercalation of AFG1 and DNA, whilst substances carrying positively charged groups and similar groups (such as urea, leucine, lysine, and vitamin C) were conducive to the AFG1-DNA intercalation. The removal rate of AFG1 in peanut oil reached over 80%. The kinetic correlation coefficient and adsorption capacity showed that the adsorption process conformed to the pseudo-second-order order model, indicating that the rate-limiting step of the adsorption process was chemical interaction. The adsorption process followed the Freundlich isotherm adsorption model, thus the adsorption process was multilayer adsorption. Thermodynamic results showed that the adsorption of AFG1 by DNA was a spontaneous exothermic process. In conclusion, DNA can selectively adsorb AFG1. Therefore, new DNA materials can be further developed, which is of great significance in the removal of aflatoxin in food.

35 Contamination of Burkholderia gladioli pathovar cocovenenans in Retail Foods and Its Growth and Toxicity Characteristics

LI Bing , YE Qinghua , ZHAO Meiping , CHEN Wei , HUANG Yiqing , WU Qingping , ZHANG Junmei

2022, 38(10):283-289. DOI: 10.13982/j.mfst.1673-9078.2022.10.1366

[Abstract](459) [HTML](0) [PDF 1.62 M](2372)

Abstract:
Burkholderia gladioli pathovar cocovenenans (BGC) is a food-borne pathogen with the highest morbidity and mortality found in China. Outbreaks of severe, BGC-caused food-poisoning have been reported every year in Guangdong Province from 2018 to 2020. The prevalence of BGC in commercial wet rice flour products, white tremella, and agaric in Guangzhou and growth and toxin production characteristics of the pathogen under various conditions were determined. One hundred food samples were subjected to qualitative analysis for BGC using the national food safety standard food microbiological examination (GB 4789.29-2020). By measuring the OD600 values and the contents of toxins under different culture conditions, the growth and the toxin-producing abilities of BGC under different incubation temperatures and durations, pH values, and NaCl concentrations were evaluated. Of the 100 food samples, one sample (in agaric) tested positive for BGC. The growth and toxin production of BGC were greatly affected by the culture medium. BGC grew in potato dextrose, but hardly grew in brain heart infusion broth in an alkaline environment (pH value 9.5~10.5) and at NaCl concentrations of 0.02~0.04 g/mL. The toxin production of BGC in potato glucose semisolid agar (231.24 µg/mL) was much higher than that in BHI and LB semisolid agar (38.84 µg/mL). The growth and toxin production temperature and pH value suitable for growth of BGC were 20~37 ℃ and 4~8.5; optimal growth temperature and pH value were 37 ℃ and 6.0; and the optimal toxin production temperature and pH value were 30 ℃ and 7.0, respectively. BGC survived and produced toxins (2.11 µg/mL) at low temperatures (4~15 ℃). The toxin production of BGC was obviously inhibited at high NaCl concentrations. When the NaCl concentration was 0.005 g/mL, the toxin production decreased from 139.80 μg/mL to 52.27 μg/mL; at 0.04 g/mL, no toxins were produced. There is a risk of BGC contamination in agaric in Guangzhou. BGC-caused food-poisoning outbreaks can be reduced by adding NaCl during food processing or storage.

36 Near-infrared Technology-based Non-destructive Detection of the Internal Quality of Shenzhou Peaches

GUAN Yeqing , WANG Dong , LI Nan , FU Yaxiong , CHENG Yudou , GUAN Junfeng

2022, 38(10):290-296. DOI: 10.13982/j.mfst.1673-9078.2022.10.1431

[Abstract](170) [HTML](0) [PDF 1.73 M](446)

Abstract:
To develop a rapid and non-destructive method for detecting the internal quality of the “Shenzhou Peaches”, the SACMI near-infrared analyzer was used in the diffuse reflection for non-destructive measurements of the soluble solid content (SSC), firmness, and pH of fruits ready for harvest. The results were compared with those obtained by traditional methods. The results reveal that, after excluding outliers, the correlations between the predicted SSC values by the non-destructive method and the measured values using traditional methods (R2=0.79, p<0.01, SEP=0.47) are better than those of firmness (R2=0.47, p<0.01, SEP=2.01) and pH (R2=0.40, p<0.01, SEP=0.14). The SSC model (RPD=2.15, RMSEP=0.79%, RSD=6.2%) exhibits better prediction performances and can enable rapid detection. Meanwhile, the pH model (RPD=1.29, RMSEP=0.16, RSD=3.1%) and the firmness model (RPD=1.37, RMSEP=2.37 kg/cm2, RSD=39.4%) gave less satisfactory prediction results. This research has shown that detecting the SSC of “Shenzhou Peach” fruits is feasible with a near-infrared analyzer. This is a real-time, fast and non-destructive method for the internal quality evaluation of fruits. This finding can provide a theoretical foundation and technical support for intelligent future grading and classification of fruits.

37 Screening and Optimization of Conditions for Untargeted Enrichment of Foodborne Pathogens by Amino Magnetic Beads

LI Shiyao , PENG Qingzhi , WANG Mingqiu , LIU Yan , DONG Wanting

2022, 38(10):297-302. DOI: 10.13982/j.mfst.1673-9078.2022.10.1301

[Abstract](201) [HTML](0) [PDF 1.96 M](475)

Abstract:
In this study, a method for the simultaneous enrichment of Salmonella typhimurium, Staphylococcus aureus and Listeria monocytogenes was developed based on the electrostatic enrichment technology using amino magnetic beads. Three different sized amino magnetic beads (5~200 μg; 1 μm, 300 nm, 100 nm) were added respectively into each bacterial solution (2 mL; 103 CFU/mL), and the enrichment efficiency of each bacteria was detected after the incubation was conducted for 5~90 min. The results of the orthogonal enrichment tests for the single bacteria system were applied to the single factor tests and orthogonal tests of the mixed bacteria system, and the final results were applied to the large-volume experimental system and actual samples (commercially available milk and fruit salad). The results showed that when the addition amount of amino magnetic beads was 50 μg and the incubation time was 30 min, the capture rate for the three kinds of pathogens could reach over 60%. All reactions were performed in PBS at pH 7.4. The bead diameter was selected to be 300 nm (p<0.05). The capture rate was higher than 55% when the minimum concentration of the three mixed bacteria was 2×102 CFU/g (mL) in the actual samples of milk and fruit salad. This result could reach the detection limit of fluorescence quantitative PCR. Compared with immunomagnetic beads, the amino magnetic beads had many advantages, such as high stability over storage, low cost and high efficiency. The ability of untargeted enrichment provides an effective pretreatment enrichment method for the rapid detection of downstream foodborne pathogens.

38 Determination and Dietary Risk of Clothianidin and Azoxystrobin Residues in Potatoes

LI Ruotong , HU Jiye

2022, 38(10):303-309. DOI: 10.13982/j.mfst.1673-9078.2022.10.1375

[Abstract](187) [HTML](0) [PDF 785.90 K](395)

Abstract:
A method for the simultaneous determination of clothianidin and azoxystrobin residues in potatoes was established. Samples were extracted with water and acetonitrile and then cleaned using anhydrous magnesium sulfate and primary secondary amine. The supernatants were filtered through 0.22 μm filters, and the filtrate solutions were subjected to high-performance liquid chromatography-tandem mass spectrometry. Linear regression showed that extraction curves for both clothianidin and azoxystrobin were reasonably close to the standard curves within a concentration range from 0.005 to 0.5 mg/L, with a correlation coefficient higher than 0.997 2. Average recovery rate of clothianidin and azoxystrobin from potatoes spiked with different pesticide levels ranging from 91.47% to 98.13%, with relative standard deviations less than 7.63%. The limit of quantification was 0.01 mg/kg for both analytes. Supervised residue trials were carried out in 12 areas in China according to the Ministry of Agriculture Guidelines for Testing of Pesticide Residues in Crops. Granules of 2% clothianidin + azoxystrobin were applied to the furrows beside the planting spots at the recommended dosage of 900 g a.i./ha before sowing or transplanting of potatoes. Clothianidin and azoxystrobin residues in potato samples at harvest were below 0.17 mg/kg and 0.074 mg/kg, respectively. Subsequently, dietary risk assessments were carried out based on the results of field residue trials, national dietary patterns, and toxicological data. The national estimated daily intakes of clothianidin and azoxystrobin were found to be 0.271 8 mg and 2.625 1 mg, respectively. The dietary risk quotients of clothianidin and azoxystrobin in potatoes were calculated as 4.31% and 20.83%, respectively, both less than 100%. This indicates that the application of granules of 2% clothianidin + azoxystrobin under the recommended Good Agricultural Practice conditions would not pose an unacceptable risk to human health.

39 Feasibility and Challenges of Developing Cell-based Meat as a Supplement to the Meat Supply from Traditional Husbandry

YANG Feng , LI Yingying , LI Shilei , WANG Shouwei

2022, 38(10):310-319. DOI: 10.13982/j.mfst.1673-9078.2022.10.1428

[Abstract](154) [HTML](0) [PDF 1.72 M](445)

Abstract:
Animal husbandry accounts for a large proportion of global total land use and greenhouse gas emissions. In addition, prophylactic antibiotics are widely used in the process of large-scale animal breeding, resulting in drug-resistant bacteria, other pathogenic factors, and zoonotic diseases. More importantly, as the human population grows, the ever-growing demand for meat and dietary proteins cannot be satisfied by traditional animal husbandry. Therefore, cell-based meat production technology has emerged and developed rapidly. It displays potential to provide meat protein products without related environmental, ethical and technical issues. Although protein supply shortages due to the growing global population could be solved by cell-based meats, current key breakthrough technologies required for cell-based meat production are limited to laboratory scale research and production. Many technical bottlenecks in mass production of cell-based meat need further investigations. Based on the current status of the traditional husbandry industry and technology development trends within the cell-based meat production field, this review illustrates the potential for cell-based meats to supplement the meat supply provided by traditional animal husbandry, its market positioning, and trends in development of key future technologies.

40 Identifying Factors That Influence Dough Quality to Improve Frozen Doughs

ZHANG Na , WU Na , YANG Yang , FAN Jing , REN Likun , HE Yinyuan , BIAN Xin , CHEN Fenglian , LIU Xiaofei , YU Dehui , LIU Linlin , GUO Xiaoxue

2022, 38(10):320-328. DOI: 10.13982/j.mfst.1673-9078.2022.10.1383

[Abstract](249) [HTML](0) [PDF 1.89 M](904)

Abstract:
Freezing of dough, as a technique for processing pasta products, has been used in the food industry worldwide to prevent product aging and to facilitate refrigeration and transportation. However, the production and storage of frozen doughs faces many challenges, such as loss of gluten structural integrity, loss of gluten, reduction of yeast activity, and reduction and destruction of dough structure. These challenges can cause deterioration of pasta product quality. This paper reviews the main factors affecting the quality of frozen doughs and summarizes methods that effectively improve the quality characteristics of frozen doughs. The use of additives can now improve the freezing tolerance of yeast and maintain the rheological properties of doughs. Genetic engineering technology can improve the freezing tolerance and fermentation ability of yeast. By optimizing freezing and storage conditions, the yeast activity and network structure of the dough can be maintained within reasonably good ranges, and the damages caused by ice crystals can be minimized. Novel technologies such as ultrasonic-assisted freezing can ensure ice crystal uniformity while accelerating the freezing process, thus protecting the network structure of the dough. Therefore, the main factors affecting the quality of frozen doughs, and effective methods to improve characteristics of frozen dough quality, are summarized in this paper to provide a theoretical basis for improving frozen dough quality and for developing new frozen dough preservation technologies.

41 Research Progress on Degradation Mechanism of Ascorbic Acid and Effects of Dehydroascorbic Acid on Food Properties

LI Jie , LI Caiyun , SHU Jiaxin , JIANG Huiwen , YAN Shoulei , WANG Qingzhang

2022, 38(10):329-336. DOI: 10.13982/j.mfst.1673-9078.2022.10.1444

[Abstract](304) [HTML](0) [PDF 1.79 M](803)

Abstract:
L-ascorbic acid (AA) can not only inhibit oxidation and browning of food but also cause degradation and oxidation of food to produce brown pigments. Therefore, it is very important to completely understand the degradation mechanism of AA in order to maintain the stability of AA in food. In this paper, the self-degradation mechanism of AA under different conditions (oxygen content, temperature, pH, and substrate concentration) and the degradation process via the Maillard reaction involving the oxidation products of AA were reviewed in detail. In addition, the beneficial and adverse effects of dehydroascorbic acid (DHAA), a degradation product of AA, on food properties were summarized. DHAA can be crosslinked with sulfhydryl groups of gluten to improve the properties of gluten. In contrast, DHAA causes the degradation of phenols and reduces the antioxidant capacity of food. Moreover, DHAA can form glycosylation end products with proteins and produce substances harmful to the human body. This review aims to provide a more comprehensive research perspective for the degradation of AA during food processing.

42 Research and Application Prospects of Artificial Meat

ZENG Zhilu , HUANG Daowu , LUO Donghui , HUA Yanglin

2022, 38(10):337-341. DOI: 10.13982/j.mfst.1673-9078.2022.10.1006

[Abstract](365) [HTML](0) [PDF 514.88 K](626)

Abstract:
In recent years, the increasing pursuit of more sustainable, nutritional, and appealing food has led to a serious imbalance between supply and demand of meat in China. European and American countries have invested a lot of resources in research on artificial meat that may significantly affect the future of food markets in China. Artificial meat is mainly divided into two types, one is plant-based meat synthesized from plant proteins and other plant components, and the other is cell-cultured meat produced using animal stem cells. This substitute for conventional meat shows potential as a delectable and nutritious alternative. Furthermore, it reduces ecological footprint for environmental sustainability. Despite its advantages, there are many technical, safety, and cost limitations in manufacturing artificial meat. This article highlights the discussion around its current research progress and the prevailing challenges, with the aim to guide future research on artificial meat in China.

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Volume 38,Issue 10,2022 Table of Contents