Volume 38,Issue 11,2022 Table of Contents

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  • 1  Effect of Bifidobacterium lactis V9 on Changes in Intestinal Microflora of Ceftriaxone Sodium-treated Mice
    XIONG Xuemei LI Kewen CHEN Miaomiao WEN Yi FENG Wenyi ZHENG Qiusheng
    2022, 38(11):1-10. DOI: 10.13982/j.mfst.1673-9078.2022.11.0015
    [Abstract](224) [HTML](145) [PDF 4.33 M](1000)
    Abstract:
    Ceftriaxone sodium was intragastrically administered for five days to establish an enteric dysbacteriosis model of mice. Mice were randomly divided into four groups: the model group, and the low-, medium-, and high-dose groups. The low-, medium-, and high-dose groups were intragastrically administered different doses of Bifidobacterium lactis V9 solution, whereas the normal control and model groups were administered the same volume of normal saline. Twenty-three days after administration, the composition and distribution of microorganisms in the feces of the mice were detected using viable count and 16S rRNA gene sequencing. An enzyme-linked immunosorbent assay kit was used to measure the levels of interleukin (IL)-1β, IL-6, tumor necrosis factor (TNF)-α, and IL-2 in serum and the levels of SOD, MDA, GSH, and GSH-Px in the small intestine and liver. HE staining was used to observe the histopathological changes in the small intestine. Thirty days after administration, the levels of IL-1β, IL-6, TNF-α, and IL-2 in the medium- and the high-dose groups were significantly lower than those in the model group (by 31.73, 17.04, 12.57 and 31.71 pg/mL, respectively); the MDA content in the small intestine and liver tissues in the high-dose group was significantly lower than that in the model group (p<0.01). The SOD, GSH, and GSH-Px levels in the middle- and high-dose groups significantly increased (p<0.01). B. lactis V9 significantly ameliorated the intestinal microflora imbalance caused by ceftriaxone sodium in mice. Fecal viable count indicated that the number of Enterobacter spp. significantly reduced (by 0.34 lg CFU/g) in the high-dose group. The numbers of Lactobacillus and Bifidobacterium spp. significantly increased (by 0.40 lg cfu/g and 0.26 lg cfu/g, respectively). The abundance of bacteria in the Alloprevotella and Weissella genera decreased significantly (p<0.01). Thus, B. lactis V9 effectively ameliorated the enteric dysbacteriosis caused by ceftriaxone sodium and regulated the diversity of intestinal microbiota.
    2  Protective Effect of Self-made Fermented Black Beans on Acute Alcoholic Liver Injury in SD Rats
    ZHAO Wenjun YE Qianjun LI Weijie ZHAO Chaofan PENG Dong DU Bing LI Pan
    2022, 38(11):11-19. DOI: 10.13982/j.mfst.1673-9078.2022.11.1384
    [Abstract](223) [HTML](145) [PDF 2.88 M](488)
    Abstract:
    The protective effect of fermented black soybeans against acute alcoholic liver injury was investigated in rats. Rats were pretreated with the fermented black soybeans at a low or high dosage [5 g/(kg·bw); 10 g/(kg·bw)] for one week, then subjected to acute alcoholic liver injury caused by a single administration of 52° Red Star Erhuotou [12 mg/(kg bw)]. Glutamic oxalyl transaminase (AST), glutamic alanine transaminase (ALT), tumor necrosis factor-α (TNF-α) in the serum, and the alcohol dehydrogenase (ADH), cytochrome P4502E1 (CYP2E1) and superoxide dismutase (SOD) in the liver were measured. The morphology of the liver tissues was observed by H&E staining. The results showed that the increases of AST, ALT and ALP levels in the serum were inhibited by the pretreatments with different doses of fermented black soybeans, with the highest inhibitory rate up to 47.18%. The levels of inflammatory factors TNF-α, IL-1β and IL-6 were reduced by the pretreatments with different doses of fermented black soybean and the positive controls, with the high dose of fermented black soybeans inhibiting IL-1β by 72.03%. The enzymatic activity of CAT in the liver increased to 312.80 U/mg prot by the pretreatment with the high dose of fermented black soybean, with the levels of SOD and GSH-Px also significantly higher than those of the model group (p<0.01). The results of liver tissue sections showed that fermented black soybeans ameliorated the extent of hepatocyte damage in rats. Thus, the self-made fermented black soybeans has a protective function against ALD, mainly by reducing the inflammatory response and increasing the antioxidant capacity.
    3  Effects of Different Probiotics on Symptoms of Letrozole-induced Polycystic Ovary Syndrome in Rats
    LI Xinyu XIE Chenyang HUANG Qiuping JIN Bin DONG Zhewen ZHONG Ping SONG Jiale
    2022, 38(11):20-29. DOI: 10.13982/j.mfst.1673-9078.2022.11.0043
    [Abstract](157) [HTML](94) [PDF 3.76 M](479)
    Abstract:
    The effects of Bifidobacterium sp., Clostridium butyricum, and Lactobacillus plantarum on the clinical symptoms of letrozole-induced polycystic ovary syndrome (PCOS) in rats were investigated. During the experiment, the estrus cycle, visceral fat mass and weight, Lee’s index, and fasting plasma glucose levels were monitored. Thereafter, all the PCOS rats were sacrificed and the histological and fibrotic changes in ovarian tissue were observed using hematoxylin-eosin and Masson staining assays. The serum levels of sex hormones, blood lipids, insulin, and lipopolysaccharide were determined by enzyme-linked immunosorbent assay. The expression of key signaling molecules of the TGF-β/Smad signaling pathway, including Smad2, p-Smad2, Smad3, p-Smad3, and Smad4, in the rat ovaries was detected using western blots. Bifidobacterium sp., C. butyricum, and L. plantarum effectively restored the estrous cycle and improved insulin resistance. They significantly modulated the levels of sex hormones (T: 48.49, 45.71, and 40.36 nmol/L; E2: 46.63, 42.94, and 49.94 ng/L; FSH: 15.94, 17.77, and 18.73 IU/L; LH: 18.73, 18.94, and 17.27 ng/L), dyslipidemia (TG: 0.59, 0.69, and 0.79 mmol/L; TC: 4.65, 4.72, and 4.48 mmol/L; LDL-C: 0.40, 0.42, and 0.44 mmol/L; HDL-C: 1.99, 1.53, and 1.39 mmol/L), and LPS (102.62, 152.8, and 136.58 EU/L). Moreover, the intervention by all three probiotics significantly inhibited the expression of Smad4 (52.89%, 29.14%, and 69.80%), p-Smad3 (65.31%, 65.82%, and 78.57%), and p-Smad2 (77.42%, 52.86%, and 56.96%) (p<0.05). Hence, Bifidobacterium sp., C. butyricum, and L. plantarum exert significant protective effects on letrozole-induced PCOS in rats.
    4  Protective Effect of Ellagic Acid on Formaldehyde-induced Liver Injury in Mice
    LI Jinling LI Jiabin YUAN Hongquan JIANG Wenyi LIU Haiqiang QIN Xuemei LIN Chunmei
    2022, 38(11):30-36. DOI: 10.13982/j.mfst.1673-9078.2022.11.0011
    [Abstract](168) [HTML](265) [PDF 2.40 M](473)
    Abstract:
    In order to investigate the protective mechanism of ellagic acid against formaldehyde-induced liver injury in mice, 32 8-week-old male ICR mice were randomly divided into four groups: the control group (Con Group; normal saline), 333 mmol/L formaldehyde model group (FA Group; 333 mmol/L), ellagic acid low-dose group (33 mmol/L), and ellagic acid high-dose group (66 mmol/L). After 2 weeks of continuous gavage, the mice were dissected and the liver were collected for weighing, determining liver indices, observing the morphological changes of the liver, and analyzing the malondialdehyde content (MDA) content and superoxide dismutase (SOD) activity in the liver. The expression levels of cytokines in the liver were detected by fluorescence quantitative PCR. Compared with the formaldehyde model group, the arrangement of hepatocytes was regular, and the number of vacuoles in the hepatocytes decreased in the liver tissues of the ellagic acid administration group. For the low-dose group, the SOD activity (0.97 U/mg) and the SOD1 (0.98) and SOD2 (0.98) expression levels increased, whilst the MDA content (38.51 nmol/mg) and the expression levels of NF-κB (0.78), IL-1β (0.63), IL-6 (0.87), TNF-α (0.85), Bax (0.70) and Caspase-3 (0.96) decreased. For the high-dose group, the SOD activity (1.16 U/mg) and the expression levels of SOD1 (1.23) and SOD2 (1.11) increased, whilst the MDA content (43.25 nmol/mg), and the expression levels of NF-κB (0.49), IL-1β (0.61), IL-6 (0.38), TNF-α (0.79), Bax (0.68) and Caspase-3 (0.93) decreased. The results showed that ellagic acid has a certain protective effect on formaldehyde-induced liver injury in mice through its antioxidant, anti-inflammatory and anti-apoptotic properties.
    5  The Regulatory Effect of Neutral Polysaccharide from Acanthopanax trifoliatus (L.) Merr on Intestinal Disaccharidase in Type 2 Diabetic Mice
    LIU Yue YANG Huiwen LIN Yuzi PAN Jinghua LIAO Chengjuan PAN Yufang
    2022, 38(11):37-45. DOI: 10.13982/j.mfst.1673-9078.2022.11.1442
    [Abstract](169) [HTML](93) [PDF 2.37 M](467)
    Abstract:
    This study investigated the regulatory effect of neutral polysaccharide from Acanthopanax trifoliatus (L.) Merr (ATP1-1) on intestinal disaccharidase in type 2 diabetic mice. A Type 2 diabetic mouse model was established through the induction by high-fat diet combined with streptozotocin (STZ). All diabetic mice were divided into 4 groups: model group, metformin group [185 mg/(kg·d)], high-dose ATP1-1 group [80 mg/(kg·d)], and low-dose ATP1-1 group [40 mg/(kg·d)]. Normal group was also set separately. The mice were given continuous intragastric administration for 8 weeks, during which Fasting blood glucose (FBG), glucose, sucrose and maltose tolerance were determined. After the last administration, in vivo and in vitro disaccharidase activities as well as the mRNA expressions of sucrase-isomaltase (SI) and glucagon-like peptide-1 (GLP-1) were evaluated. The results showed that compared with the model group, the FBG of the mice in high-dose ATP1-1 and low-dose ATP1-1 groups decreased by 27.06% and 19.96%, respectively (p<0.01), and the glucose, sucrose and maltose tolerance of the diabetic mice were significantly improved (p<0.01). In vivo experiments showed that the inhibition rates of high-dose ATP1-1 on the sucrase of the duodenum, jejunum and ileum were 48.29%, 75.09% and 31.41%, respectively, with the inhibition rates against the corresponding maltases being 26.23%, 18.34%, and 34.18%, respectively. In vitro experimental results showed that the IC50 of ATP1-1 on the duodenal sucrase and maltase were 3 381.00 μg/mL and 226.50 μg/mL, respectively. Meanwhile, ATP1-1 could up-regulate GLP-1 mRNA expression and down-regulate SI mRNA expression (p<0.01). Therefore, ATP1-1 can inhibit the activity and expression of intestinal disaccharidase, and promote the expression of GLP-1 to improve the hyperglycemia state of type 2 diabetic mice.
    6  Anti-inflammatory Effects of Ceramides from Incarvillea compacta
    SONG Chao GUAN Xueting YUAN Qiaoyun HE Yang ZHANG Ji HU Weicheng
    2022, 38(11):46-54. DOI: 10.13982/j.mfst.1673-9078.2022.11.1416
    [Abstract](137) [HTML](286) [PDF 1.62 M](512)
    Abstract:
    In this study, a ceramides-dominant mixture was isolated from Incarvillea compacta by silica gel column chromatography and identified by ultra performance liquid chromatography tandem mass spectrometry along with identification methods such as H/C nuclear magnetic resonance spectroscopy. The ceramides-dominant mixture had a total ceramide content of 81.53%, and its anti-inflammatory effect was preliminarily evaluated. Besides, the anti-inflammatory effect of the total ceramides from I. compacta on (LPS)-stimulated RAW264.7 cells were also investigated. The results of methyl thiazolyl tetrazolium (MTT) assay showed that the ceramides-dominant mixture from I. compacta (the ceramide preparation) at low concentrations (6.25~50 μg/mL) had no significant effect on the cell viability of RAW264.7 cells. The ceramide preparation significantly inhibited the lipopolysaccharide (LPS)-induced production of nitric oxide (NO), with the highest inhibition rate being 91.07%±0.11% when the concentration of the ceramide preparation was 100 μg/mL. The ceramide preparation effectively suppressed the mRNA expressions of interleukin-1β (IL-1β), tumour necrosis factor-α (TNF-α) and inducible nitric oxide synthase (iNOs), as well as the protein expressions and phosphorylation of inhibitor-α of NF-κB (IκBα), pyruvate dehydrogenase kinase1 (PDK1), protein kinase B (AKT) in LPS-stimulated RAW264.7 cells. The results of this study showed that the ceramide preparation has significant anti-inflammatory activity, and can exert its anti-inflammatory effect through phosphatidylinositol 3-kinase / protein kinase B (PI3K/AKT) signaling pathway. The experimental results of this work can provide certain scientific and data support for the development of related health foods and rational utilization of plant resources.
    7  Construction of THI3/BAT2 Gene-deleted Saccharomyces cerevisiae and Its Application in Preparing Chinese Rice Wine
    CHEN Wenying ZHOU Shishui YAN Tongshuai LIANG Siyu
    2022, 38(11):55-62. DOI: 10.13982/j.mfst.1673-9078.2022.11.0031
    [Abstract](179) [HTML](263) [PDF 1.93 M](522)
    Abstract:
    To investigate the effect of deleting the genes encoding branched-chain amino acid transaminase (BAT2 gene) and pyruvate decarboxylase-like enzyme (THI3 gene) in Saccharomyces cerevisiae on the high alcohol content in Chinese rice wine, the diploid yeasts XF1-B (BAT2 gene deletion) and XF1-TB (THI3 and BAT2 gene deletion) were constructed using the Cre/loxP recombination system with the haploid XF1a7/XF1α6 of XF1 and haploid XF1a7-T/XF1α6-T of XF1-T (THI3 gene deletion) as the original strains. Chinese rice wine was fermented using XF1, XF1-B, and XF1-TB under the same conditions. The growth capability of XF1-B and XF1-TB was similar to that of XF1, and the basic fermentation capability was not significantly different. The isoamyl alcohol content decreased by 18.12% and 26.06%, the isobutanol content decreased by 35.21% and 18.83%, the n-propanol content increased by 15.42% and 32.75%, and the high alcohol content decreased by 15.65% and 15.28% to 269.59 and 270.77 mg/L in the Chinese rice wine brewed using XF1-B and XF1-TB, respectively, compared with those of wine brewed using XF1. The ratio of isoamyl alcohol/isobutanol was 3.24 and 2.34 in Chinese rice wine brewed using XF1-B and XF1-TB, respectively, representing a decrease of 27.78% compared with that of wine brewed using XF1. In summary, both XF1-B and XF1-TB effectively reduced the total higher alcohol content, and XF1-TB effectively reduced the ratio of isoamyl alcohol/isobutanol in Chinese rice wine. Hence, they can weaken the intoxication degree and improve the quality of Chinese rice wine.
    8  Screening of Lactic Acid Bacteria against Phytophthora capsici in Postharvest Pepper and Analysis of Related Characteristics
    SUN Ruolan YI Youjin XIA Bo HU Nan DENG Houqin ZHU Shuqing ZHU Lihong ZHU Nina
    2022, 38(11):63-72. DOI: 10.13982/j.mfst.1673-9078.2022.11.1433
    [Abstract](155) [HTML](102) [PDF 3.89 M](491)
    Abstract:
    The Phytophthora capsici disease has caused great losses to the economic benefits of postharvest pepper, but there has been no study on the biological control of Phytophthora capsici disease in postharvest pepper. In this experiment, a strain of lactic acid bacteria O2 with an inhibitory effect on Phytophthora capsici was isolated and screened from natural fermented vegetables. Its colony growth inhibition rate against Phytophthora capsici was 87.18%. It was identified as Lactobacillus plantarum by 16s rDNA sequence Analysis and based on physiological and biochemical experiments. The physicochemical properties, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of the O2 fermentation supernatant against Phytophthora capsici were analyzed by the solid dilution method. The antibacterial profiles of the O2 fermentation supernatant against the postharvest pathogenic bacteria and some foodborne pathogens were determined by the solid dilution method and Oxford cup method. The results showed that the supernatant of O2 fermentation was insensitive to catalase, protease K, trypsin and pepsin, and the antibacterial substances remained stable in the temperature range of 40~120 ℃, after 15 W UV lamp irradiation for 30~150 min, and at pH5. The MIC and MBC of the O2 fermentation supernatant against Phytophthora capsici were 12.8 mg/mL and 25.6 mg/mL, respectively, and exhibited significant inhibitory effects against Colletotrichum gloeosporioides, Escherichia coli, Salmonella, Shigella and Enterobacter sakazakii. In summary, Lactobacillus plantarum O2 has a good inhibitory effect against Phytophthora capsici, and its metabolites high sound stability, thus, can be further developed and utilized as a strain for biological control of postharvest Phytophthora capsici disease.
    9  Influence of “Koji + Barm Mash” Mode in Baijiu Fermentation with Distiller’s Grains
    HUANG Liang REN Zhiqiang DENG Jie HUANG Zhiguo WEI Chunhui
    2022, 38(11):73-79. DOI: 10.13982/j.mfst.1673-9078.2022.11.0077
    [Abstract](124) [HTML](296) [PDF 1.25 M](558)
    Abstract:
    A new method of distilling distiller’s grains was developed using koji mold as the saccharifying agent and Saccharomyces cerevisiae as the source of mother liquor. Koji mold was prepared from R. oryzae JQ-1 stored in a laboratory; its saccharifying enzyme activity was 1 507.91 U/g. A commercial fermentation starter was used as the strain and gelatinized grain powder liquid was used as the raw material to prepare wine barm mash. The number of yeasts in the barm mash was 2.40×108 CFU/mL. The koji and barm mash were mixed in a certain proportion and then added into Luzhou-flavor distiller’s grains to make baijiu. At the end of the fermentation, the residual starch in the fermented grains was 5.20%, which was lower than that (7.23%) in grains of the control group fermented using a commercial ditty as the fermentation agent (p<0.05), indicating that the new model more easily utilizes starch waste. The starch utilization rate of the new model was 92.66%, which was significantly higher than that (82.75%) of the traditional model (p<0.05), indicating that the former has higher wine production efficiency. The baijiu produced using both the new and traditional models exhibited a Luzhou-flavor style and no obvious difference in quality. These results provide a new way for brewing distiller’s grain baijiu. It reduces the cost of the baijiu and improves the utilization efficiency of distiller’s grains. Key words:
    10  Preparation of A Novel Kefir Flavor Compound Fermentation Starter
    ZHANG Yi WANG Liang LYU Zili GONG Xiaofen DENG Kaiwen WU Tao GU Yachun LIANG Caiying
    2022, 38(11):80-89. DOI: 10.13982/j.mfst.1673-9078.2022.11.0021
    [Abstract](146) [HTML](123) [PDF 1.73 M](465)
    Abstract:
    To develop a compound starter with excellent flavor and stable physical and chemical properties, 51 strains of lactic acid bacteria (LAB) and 22 strains of yeasts were isolated from ten types of kefir grains collected from Xinjiang, China. Among the LAB strains, three exhibited outstanding incense production and proteolytic ability. The textural characteristics of single-bacteria-fermented milk were the most stable. The acetaldehyde, diacetyl, and amino nitrogen concentrations for Lactobacillus kefir MLK5 were 15.82, 3.99, and 597.09 mg/L, respectively, and those for Lactobacillus casei SLC1 and Leuconostoc membranae NLM2 were 20.02, 4.69, and 684.92 mg/L and 18.01, 4.44, and 600.58 mg/L, respectively. The yeast, Kluyveromyces marxianus FY1, exhibited a suitable ethanol yield, good genetic stability, and the highest lactose utilization rate (56.56%). The optimal ratio of LAB to yeast in the starter was 5:1, and the optimal proportion of the 3 LAB strains was Leuconostoc mesenteroides: L. kefir: L. casei = 1:2:1. The curd time of compound fermented milk, acidity, water holding capacity, ethanol content, viable count of LAB, viable count of yeasts, and sensory score were 6.0 h, 84.65 °T, 62.31%, 0.53%, 3.89×109 CFU/mL, 4.61×106 CFU/mL, and 89.21. These indexes are similar to those of kefir grain fermented milk. The volatile flavor compounds in compound fermented milk were found to be harmonious and more acceptable to consumers. These results will help stabilize and simplify the industrial production of kefir and provide a reference for the development of different flavored yogurt products.
    11  Cloning and Bioinformatics Analysis of Epimerization Domain Gene of Marine Streptomyces Species
    WU Xinyuan ZHU Chenyang XUE Yongchang
    2022, 38(11):90-97. DOI: 10.13982/j.mfst.1673-9078.2022.11.0093
    [Abstract](110) [HTML](293) [PDF 4.23 M](819)
    Abstract:
    To study the sequence characteristics of epimerization domain genes and their stereo-isomerization in the biosynthesis of non-ribosomal peptides, an epimerization domain gene was cloned from the genomic DNA of Streptomyces sp. X66. Bioinformatics analysis showed that the gene sequence length was 1,099 bp. Blast sequence alignment showed that the similarity between the cloned gene and the epimerization domain gene of Streptomyces albidoflavus strain W68 is 99.45%, and that the former has a typical functional region of the epimerization domain. It contains a unique conserved motif (HHxxxD) of the epimerization domain, which proves that the amplified gene fragment is an epimerization domain gene sequence. Physical and chemical analysis showed that it can encode 366 amino acids, and that its theoretical isoelectric point is 5.69. Its atomic composition, instability coefficient, and total average hydrophilicity were found to be C1752H2738N510O523S3, 32.68, and -0.15, respectively. Its coding product is an acidic hydrophilic stable protein without a signal peptide and transmembrane structure. The secondary structure of the protein comprises an α helix and random coil. SDS-PAGE showed that its molecular weight is about 55 ku, consistent with the expected value. By studying such epimerization domain genes, we hope to provide a scientific basis for the follow-up study of epimerization domain functions and the development of new non-ribosomal peptides.
    12  Inhibition of Angiotensin-converting Enzyme and Acetylcholinesterase of Red Beetroot Juice Fermented with Lactobacillus acidophilus
    YAN Mingzhe WANG Ping
    2022, 38(11):98-110. DOI: 10.13982/j.mfst.1673-9078.2022.11.0046
    [Abstract](106) [HTML](85) [PDF 2.76 M](453)
    Abstract:
    The effects of red beetroot juice fermentation by Lactobacillus acidophilus LA-5 on the activity of angiotensin-converting enzyme (ACE), acetylcholinesterase (AChE), and antioxidants, and its relationship with active substances were studied. The number of viable bacteria at the end of fermentation was 6.29×108 CFU/mL. The contents of betacyanins and total acid increased by 13.63% and 302.21%, respectively. The contents of reducing sugar, betaxanthins, and flavones decreased by 63.87%, 43.09%, and 0.05%, respectively. After fermentation, the clearance rates of ·O2-, ·OH, and ABTS+· increased by 29.13%, 96.36%, and 77.49%, respectively, and the inhibition rates of AChE and ACE increased by 59.15% and 35.37%, respectively. Twelve betalains were identified by UHPLC-Q-TOF-MS/MS. Correlation analysis showed that the aforementioned functional indexes had a very significant positive correlation with the betacyanin content (p<0.01). Three principal components, with a total contribution rate of 90.63%, were extracted using principal component analysis. The main active components were betanin, betanidin, 17-decarboxy-betanidin, 2-decarboxy-neobotanin, 6ʹ-O-ferroyl-betanin, vulgaxanthin I, and betalamic acid. Q-type cluster analysis classified the fermentation process into three categories: slow growth, significant change, and flat periods. R-type cluster analysis grouped the active components and functional indexes into three categories. In summary, red beetroot juice fermented by L. acidophilus LA-5 is a source of high-quality antioxidants, as well as AChE and ACE inhibitors dominated by betacyanins, which prevent the development of Alzheimer’s disease.
    13  Metabolites and Pathway Analysis of Barley Seedling Powder under Lead Stress Based on LC-MS Metabolomics
    CUI Hang CAO Dongmei WANG Jifei LOU Yuhao YANG Jian ZHANG Dongjie
    2022, 38(11):111-121. DOI: 10.13982/j.mfst.1673-9078.2022.11.1343
    [Abstract](155) [HTML](292) [PDF 1.50 M](508)
    Abstract:
    By simulating barley cultivation in Pb-contaminated area, this study used liquid chromatography-mass spectrometry (LC-MS) metabolomics technology, combined with multivariate statistical analyses such as principal component analysis (PCA), orthogonal partial least squares-discriminant analysis (OPLS-DA), and hierarchical clustering analysis to explore the metabolic pathway of Pb in barley and its influence on the dynamic changes of barley metabolites. Two groups of samples of barley at seedling stage (CMQ) and Pb-stressed CMQ (CMQPb) were selected in the experiment. A total of 84 metabolites were identified, and 60 differential metabolites were obtained by screening the significant metabolites (p<0.05). It was found that Pb stress had a great influence on the contents of organic acids and their derivatives, polyphenols, polyamines, lipids and lipid-like molecules in barley. These results indicate that Pb stress had a certain impact on the nutritional components of barley seedlings. Through the analysis of KEGG metabolic pathway, it was found that Pb stress had the greatest impact on β-alanine metabolism. The four differential metabolites of β-alanine, dihydrouracil, pantothenic acid and uracil are of great significance for the differential metabolic analysis of barley under Pb stress.
    14  Analysis of Differentially Accumulated Metabolites among Different Grades of Ripe Pu-erh Tea
    WANG Juan XIAO Qiaomei ZHANG Xiaoyu LUO Hanxiao LI Xuedan WEI Zitao LYU Caiyou
    2022, 38(11):122-131. DOI: 10.13982/j.mfst.1673-9078.2022.11.0121
    [Abstract](112) [HTML](321) [PDF 3.29 M](522)
    Abstract:
    To investigate the influence of different grades of sun-dried green tea on the quality of the roasted Pu-erh tea prepared from them, the raw materials of machine-harvested sun-dried green tea were sieved and divided into three grades. Three different grades of roasted Pu-erh tea, namely A, B and C, were processed and examined through sensory evaluation of tea leaves and metabolomic analysis. Grade B had the best sensory evaluation results, and grade A was notably different from the other specimens in principal component analysis. Of 238 differentially accumulated metabolites, 12 were screened. Of these, D-maltose was negatively correlated with grade, whereas the other 11 metabolites were positively correlated with grade. The relative total content for four key substances were in the order of A (0.053 mg/g) > B ( 0.007 mg/g) > C (0.006 mg/g) for amino acids and their derivatives, A (0.072 mg/g) > B (0.042 mg/g) > C (0.028 mg/g) for alkaloids, A (0.516 mg/g) > C (0.221 mg/g) > B (0.245 mg/g) for flavanones and flavonoids, and A (1.808 mg/g) > B (0.668 mg/g) > C (0.482 mg/g) for catechins and their derivatives. Phenylalanine metabolism was the most involved pathway among all differentially accumulated metabolites. The variation patterns of these differentially accumulated metabolites can provide a theoretical basis and scientific guidance for improvement of the quality of machine-harvested sun-dried green tea and its subsequent processing into roasted Pu-erh tea.
    15  Effect of Dynamic Low-O2 and High-CO2 Modified Atmosphere Treatments on Ethylene Production and Shelf Quality of ‘Bartlett’ Pears
    DONG Yu ZHI Huanhuan
    2022, 38(11):132-140. DOI: 10.13982/j.mfst.1673-9078.2022.11.0012
    [Abstract](101) [HTML](95) [PDF 2.55 M](442)
    Abstract:
    This study aimed to investigate the effects of dynamic controlled atmosphere (O2=0.90%~1.25% and CO2=0.06%~0.17%) on the real-time ethylene content of 'Bartlett' pears in comparison with commercial controlled atmosphere (CA) (O2=2.25% and CO2<0.10%). The effects of each controlled atmosphere on the fruit quality and physiological disease occurrence for the fruits from different orchards stored at 20 ℃ for 1 day and 5 days after being taken out from the storage chamber for packaging (December 3, 2019 and January 21, 2020). Based on the relationship between the real-time ethylene quantity and the incidence of brown spot disease, the optimal timing for taking the fruit out of the dynamic controlled atmosphere for packaging was predicted. Compared to the pears from 6 orchards in the commercial CA room (CA 23), the ethylene content of the pears from 6 orchards in the dynamic CA room (CA 24) decreased by 42.12% during storage. The dynamic CA treatment significantly inhibited the degradation of peel chlorophyll (p<0.05) after 1 and 5 d of storage at 20 ℃, and the incidence of brown spots after 5 d of storage at 20 ℃ (p<0.05), whilst causing no changes in the ethylene production rate, fruit firmness, softening potential, soluble solids content, and titratable acid. Upon the second out-for-packing, the average incidence of brown spots for the fruits in CA 23 was 30.00% (which reached the commercially unacceptable range, 30.00%), whilst the average incidence of brown spots for the fruits in CA 24 was 17.04%. According to the linear relationship between the real-time ethylene cumulative quantity and the incidence of brown spots, the average incidence of brown spots for the fruits in CA 24 would be 30.00% on March 7, 2020. Compared to the commercial CA treatment, the dynamic CA treatment extends the fruit storage life by 1 month, indicating that the dynamic CA treatment is more valuable for commercial applications.
    16  Evaluation of the Preparation and Preservation Effects of Zein Film
    CHEN Weiyan MU Yan ZHU Aifang ZHANG Baohua
    2022, 38(11):141-147. DOI: 10.13982/j.mfst.1673-9078.2022.11.0027
    [Abstract](121) [HTML](93) [PDF 1.69 M](520)
    Abstract:
    Zein film loaded with allicin-eugenol was prepared, and its preservation effect on cherry tomatoes was evaluated. When the content of allicin-eugenol mixed essential oil was 1.50%, the zein film had a good appearance, thickness, and transparency. The weight loss rate, decay-induced softening rate, and browning degree of the cherry tomatoes covered with zein film during storage were lower than those of the control group covered with blank film. On the eighth day, these indexes reduced by 22.92%, 50.00%, and 19.11%, respectively. The content of vitamin C in cherry tomatoes covered with zein film was 1.69% higher than that of the control on the eighth day, and the content of soluble sugar was 9.58% higher on the tenth day. The zein film loaded with allicin-eugenol significantly reduced water loss and inhibited the decay and oxidation of cherry tomatoes; hence, it can be further developed into a vegetable and fruit preservative.
    17  Application of Heat Treatment Technology in Melon Preservation
    YIN Beibei LIANG Jiarui LU Fan TIAN Quanming LIU Xueyan WEI Jia WU Bin WANG Ying
    2022, 38(11):148-157. DOI: 10.13982/j.mfst.1673-9078.2022.11.0054
    [Abstract](117) [HTML](111) [PDF 3.34 M](517)
    Abstract:
    The effect of heat treatment (HT) technology on the storage quality of three different varieties of muskmelons cultivated in Xinjiang - an early-ripening variety (Xizhoumi No.25), middle-ripening variety (Jinmi No.3), and late-ripening variety (Jiashi melon) - was investigated. The melons were treated under different HT conditions (temperature and time) to analyze the physiological changes when stored at room temperature (23±2) °C. The optimized HT conditions of different melon varieties were selected and the effects of heating processing on the postharvest quality of the melons were studied. The optimum HT conditions for Xizhoumi No.25 and Jiashi melons were 62 °C and 15 s, whereas those for Jinmi No.3 melons were 58 °C and 15 s. The heat tolerance of the peels influenced the optimum HT conditions; the melon varieties with darker peels were more tolerant than those with lighter peels. After 18 days of storage, the conductivities of Xizhoumi No.25, Jinmi No.3, and Jiashi melons were 61.24%, 65.94%, and 74.18%, respectively, representing decreases of 12.54%, 17.72%, and 10.93% compared with those of the control group. HT technology effectively delayed fruit hardening and remarkably inhibited the increase in total soluble solids content. Thus, the quality of different varieties of melons was better maintained during storage. This study has provided theoretical and technical support for the industrial application of HT technology for muskmelon storage.
    18  Comparative Analysis of Lycium barbarum Pulp Sterilization Using Combinations of Low-oxygen Beating and Other Techniques
    ZHANG Lijuan ZOU Bo XIAO Gengsheng XU Yujuan YU Yuanshan WU Jijun WEN Jing LI Lu
    2022, 38(11):158-165. DOI: 10.13982/j.mfst.1673-9078.2022.11.0035
    [Abstract](124) [HTML](263) [PDF 1.87 M](509)
    Abstract:
    Lycium barbarum was sterilized by conventional beating and low-oxygen beating and then treated with high hydrostatic pressure and heat. The effects of conventional beating, low-oxygen beating, and different combinations of sterilization methods on the quality of L. barbarum pulp and the changes in various indexes during storage at 4 ℃ were compared. After low-oxygen beating, the a and b values of the pulp increased by 38.94% and 16.76%, respectively; the total phenolics content increased by 4.62%, the ABTS+•scavenging ability increased by 38.2%, and the iron reduction ability (FRAP) increased by 8.35%, indicating that low-oxygen beating can better protect the color, total phenolics content, and antioxidant activity of L. barbarum pulp. The a and b values of L. barbarum pulp in the low-oxygen beating combined with sterilization treatment group were significantly higher than those of pulp in the conventional beating combined with sterilization treatment group, indicating that low-oxygen beating followed by sterilization can better protect the color of L. barbarum pulp. During storage, the a and b values for the four sterilization treatments showed a downward trend; however, the values for low-oxygen beating combined with high hydrostatic pressure treatment were always higher than those for the other three groups, indicating that this treatment had the best protective effect on the color of fruit pulp during storage. At the end of the storage period, the total phenolics content of the low-oxygen beating combined with high hydrostatic pressure treatment group was 279.40 mg GAE/kg, the ABTS+•value was 5.76 mmol Trolox/kg, and the FRAP value was 15.87 mmol Trolox/kg, which was higher than those of the other three groups. In summary, low-oxygen beating combined with high hydrostatic pressure treatment is more advantageous and can be used as a new type of L. barbarum pulp processing technology.
    19  Directed Preparation and Characterization of An Active Fragment of Pectin
    ZENG Fanhao JI Xingdi WANG Zhaomei CAO Jing PAN Zhenhui HUANG Canqing LUO Xintong
    2022, 38(11):166-174. DOI: 10.13982/j.mfst.1673-9078.2022.11.0001
    [Abstract](123) [HTML](117) [PDF 2.90 M](525)
    Abstract:
    Galectin-3 (Gal-3) is a new target for tumor therapy, which exerts anti-tumor effects through the specific binding with the modified pectin fragments. In this study, the pectin from citrus peel was directionally degraded by ultraviolet light catalytic hydrogen peroxide oxidation in synergy with acid or alkaline, resulting in eight degraded pectin products. The structural parameters of the degraded products, including molecular weight, degree of methylation and degree of acetylation were determined. The activity-guided separation was accomplished based on the specific binding between the active pectin fragments and Gal-3. The active pectin fragment UHP 4-5-0.3, having the minimum inhibition concentration (MIC) of 0.016 mg/mL, was screened out through the hemagglutination assay and column chromatography separation. The CCK-8 anti-proliferation activity assay revealed that the proliferation inhibition rates of UHP 4-5-0.3 against the three types of Gal-3 highly-expressed tumor cells, HepG2, MCF-7 and HeLa, reached 72.8 %, 90.0 %, and 85.7 %, respectively. The structure of the active pectin fragment was determined to be composed of a highly branched rhamnogalacturonan I and a linear homogalacturonan by FT-IR, 1H NMR and HSQC analyses. The findings of this study provide a new idea for efficiently obtaining a novel food functional ingredient from pectin.
    20  Preparation, Structural Characterization, and in Vitro Anti-inflammatory Activity of Coptis teeta Polysaccharide-selenium Nanoparticles
    GAO Fei LI Youying FAN Xiao ZHANG Yankun HOU Ranran
    2022, 38(11):175-184. DOI: 10.13982/j.mfst.1673-9078.2022.11.0050
    [Abstract](148) [HTML](144) [PDF 3.64 M](501)
    Abstract:
    The green synthesis of the traditional Chinese medicine, polysaccharide-selenium nanoparticles, was investigated to screen for selenium-rich polysaccharide health foods with antioxidant and anti-inflammatory functions to meet the increasing standards of living and the demand for better health. Coptis teeta-selenium nanoparticles (CTP-SeNPs) were prepared using the green reduction of sodium selenite by CTP and characterized and investigated for their in vitro antioxidant and anti-inflammatory properties. The results of Fourier transform infrared spectrometry and X-ray diffraction revealed that the CTP-SeNPs were successfully constructed. Energy dispersive X-ray spectroscopy-scanning electron microscopy and dynamic light scattering showed that the CTP-SeNPs appeared as thick flakes with rounded edges and had a selenium content of 11.66% and a particle size of about 101.96 nm. In vitro antioxidant assays showed that the free radical-scavenging ability of CTP-SeNPs gradually increased with an increase in the concentration in the range of 0~10 mg/mL, and the maximum scavenging rate was over 60%. The in vitro antioxidant effect of CTP-SeNPs was better than that of the CTP group. In vitro cell assays showed that CTP-SeNPs significantly promoted the proliferation of RAW264.7 cells as compared with CTP in the concentration range of 250~500 μg/mL. The anti-inflammatory activity of CTP-SeNPs in the concentration range of 250~1 000 μg/mL was better than that of CTP. In conclusion, CTP-SeNPs exhibits antioxidant and anti-inflammatory properties that may be potentially useful for the development of selenium-rich traditional Chinese medicine polysaccharide health foods.
    21  Comparative Analysis s of Physical Characteristics and Nutritional Quality of Persimmon Chips Prepared Using Different Processing Methods
    TANG Xiaoxian TANG Wencheng REN Aiqing WEI Zhenzhen CHEN Zhenlin DUAN Zhenhua
    2022, 38(11):185-191. DOI: 10.13982/j.mfst.1673-9078.2022.11.0022
    [Abstract](130) [HTML](128) [PDF 2.19 M](403)
    Abstract:
    The effects of four processing methods vacuum frying, vacuum microwaving, differential pressure expansion, and microwave drying on the physical characteristics and nutritional quality of persimmon chips were investigated. The effects of these processing methods on the color, hardness, brittleness, rehydration ratio, volume, microstructure, and total sugar, total acid, vitamin C, and protein contents of persimmon chips are discussed herein. The physical properties and nutritional quality of the persimmon chips were significantly affected by the four processing methods (p<0.05). The overall color of chips prepared using differential pressure expansion drying was bright yellow; the structure was loose, the hardness was moderate, the brittleness was the best, the taste was crisp, and the rehydration was the best. The total sugar (18.91%) and vitamin C (129.80 mg/100 g) contents were better than those of chips processed using the other three methods. The protein content (2.17%) and total acid content (1.16%) were lower than those obtained using the other methods; however, the protein content was only 0.12% less than that after vacuum microwave drying (the highest protein content obtained), and the total acid content was only 0.74% less than that after microwave drying (the highest total acid content obtained). Comprehensive analysis showed that differential pressure expansion drying is superior to the other three processing methods and should be the first choice for processing persimmon chips.
    22  Process Optimization for Enriching β-Glucan and γ-Aminobutyric Acid in Highland Barley via Fermentation with Tibetan Mushroom
    ZHANG Fenbo CHEN Qiong JIANG Tao JIAO Yingchun
    2022, 38(11):192-199. DOI: 10.13982/j.mfst.1673-9078.2022.11.1314
    [Abstract](108) [HTML](263) [PDF 3.31 M](475)
    Abstract:
    In this study, highland barley, a characteristic crop of the Qinghai-Tibet Plateau, was used as the raw material, and Tibetan mushrooms were used for liquid fermentation. Single-factor experiments and response surface tests were conducted on four fermentation parameters, including fermentation temperature, fermentation time, material-to-liquid ratio, and inoculum amount, to determine the contents of β-glucan and γ-aminobutyric acid in barley fermentation broth, and the effect of Tibetan mushroom fermentation on the quantities of nutrients in barley. The results showed that: the optimum material-to-liquid ratio for enriching β-glucan in highland barley with Tibetan mushroom fermentation was 1:25, the inoculum amount was 5% (m/m), the fermentation time was 36 h, and the fermentation temperature was 37 ℃; the optimum material-to-liquid ratio for enriching γ-aminobutyric in highland barley with Tibetan mushroom fermentation was 1:30, and the fermentation time was 8 h, with the inoculation amount and fermentation temperature being the same as those for enriching β-glucan. Under the optimized process conditions, the yield of β-glucan in highland barley fermented by Tibetan mushroom was 48.26%, 1.93 times higher than that before fermentation; the yield of γ-aminobutyric acid was 54.56%, 1.8 times higher than that before fermentation. In summary, the fermented highland barley with Tibetan mushroom can effectively increase its β-glucan and γ-aminobutyric acid contents, and realize the development and application of the nutrients in highland barley.
    23  Modification and Application of Agar/Carrageenan Composite Film Based on Nisin
    SONG Xuejian WANG Xinhui WANG Chunqi LI Zhijiang LI Juan WANG Hongjiang MENG Lingwei ZHANG Dongjie ZHANG Aiwu WEI Tiantian YU Jinchi
    2022, 38(11):200-209. DOI: 10.13982/j.mfst.1673-9078.2022.11.0107
    [Abstract](116) [HTML](283) [PDF 3.24 M](419)
    Abstract:
    A composite antibacterial film was prepared using agar and carrageenan as film-forming substrates, glycerol as the plasticizer, and different concentrations of the antibacterial agent nisin, and its physical and chemical indexes were comprehensively evaluated. This study was aimed at preventing microbial growth on blueberries and ameliorating the environmental pollution caused by traditional petroleum-based packaging materials. When the concentration of nisin in the compound antibacterial film was 0.28%, the antibacterial widths of Staphylococcus aureus and Listeria sp. were 3.326 and 1.812 mm, respectively; the water solubility, light transmittance, and tensile strength of the film were 45.01%, 79.78%, and 16.09 MPa, respectively. Therefore, the antibacterial film exhibited good water solubility and antibacterial, optical, barrier, and mechanical properties. Blueberries packaged with this antibacterial film at 4 and 20 ℃ had 4.20 and 2.46 lg cfu/g, respectively, of microbial content at the end of storage, and exhibited lower nutrient loss. Therefore, the composite film prepared for this test can help prolong the shelf life of blueberries.
    24  Preparation and Characterization of the Bacterial Cellulose-Chitin-Zein Particle Composite Membrane
    GAO Ruohang LI Qing WAN Zhili YANG Xiaoquan
    2022, 38(11):210-218. DOI: 10.13982/j.mfst.1673-9078.2022.11.0025
    [Abstract](109) [HTML](124) [PDF 3.27 M](397)
    Abstract:
    Bacterial cellulose-based functional nanocomposite membranes were fabricated using an efficient and scalable papermaking process (filtration and hot pressing), with bacterial cellulose (BC), chitin nanofibrils (CH), and zein nanoparticles (ZN) as nanosized building blocks. The effects of the mass ratio of BC to CH and the content of ZN on the structure and properties of the composite membranes were studied. The effect of incorporating thymol (TH) on the thermal stability and antibacterial properties of the membranes were further investigated. The results showed that the tensile strength (from 183.45 MPa to 171.38 MPa) and elongation at break (from 2.58% to 2.11%) of the composite film did not significantly change when the mass ratio of BC to CH was decreased from 10:0 to 5:5, respectively. Scanning electron microscopy, thickness evaluation, Fourier transform infrared spectroscopy, and elemental analysis confirmed that ZN could be effectively incorporated into the BC-CH membranes. Further, the contact angle data (from 49.15° to 77.28°) indicated that the surface hydrophobicity of the composites was improved in the presence of ZN. The thermal stability of the composite membranes was not affected by the addition of thymol, but their antibacterial effect was improved. Thus, the surface hydrophobicity of BC can be improved by compositing with CH, ZN, and TH to prepare new BC-based functional membrane materials. These results can provide guidance for the development of BC composite membrane with additional functional properties.
    25  Effects of Raw Whole Sweet Potato Flour on Dough Characteristics and Steamed Bread Quality
    CAI Sha CAI Fang SHI Jianbin SUI Yong XIONG Tian HE Jianjun CHEN Xueling FAN Chuanhui JIA Zhiwen MEI Xin
    2022, 38(11):219-225. DOI: 10.13982/j.mfst.1673-9078.2022.11.0005
    [Abstract](111) [HTML](125) [PDF 1.69 M](415)
    Abstract:
    In the present study, sweet potato-wheat flour mixture was used as the raw material to explore the addition amount of raw whole sweet potato flour on the characteristics of mixed flour and mixed flour dough, as well as the comprehensive quality of raw whole sweet potato flour steamed bread. Results showed that the main component of the raw whole sweet potato flour was starch, which accounted for about 64.60%. With the increase of the proportion of raw sweet potato flour in the mixed flour, the water-holding capacity of the mixed flour increased from 1.16 g/g to 1.70 g/g, and the oil-holding capacity firstly increased then decreased. With the increase of the amount of the added raw sweet potato flour, the properties of mixed flour became worse and the processing quality of dough decreased. With the increase of the proportion of the raw sweet potato flour in the mixed flour dough, the TO, TP, TC of the dough increased gradually, the hardness increased and the elasticity decreased gradually. When the content of raw whole sweet potato flour was within 20%, the sensory score of the resulting steamed bread was above 70, and the texture, specific volume and whiteness of steamed bread were acceptable. In summary, when the addition amount of sweet potato powder was less than 10%, the processing characteristics of mixed dough and the quality of steamed bread were better. When the addition amount of sweet potato powder was less than 20%, the processing characteristics of mixed dough and the quality of steamed bread were acceptable.
    26  Comparison of the Muscle Quality between China Prairie White Plumage Duck and Cherry Valley Duck
    QI Qianhui ZHU Zuoyi WANG Wei LI Binquan ZHAO Binghe ZHANG Yu YANG Hua
    2022, 38(11):226-233. DOI: 10.13982/j.mfst.1673-9078.2022.11.1432
    [Abstract](106) [HTML](104) [PDF 879.27 K](436)
    Abstract:
    China prairie white plumage duck (hereinafter referred to as “prairie duck”) is a new variety of meat duck, cultivated independently in China. In order to clarify the muscle quality and nutritional advantages of prairie duck, 36-day-old prairie ducks and cherry valley ducks were selected and raised under the same feeding conditions for the analyses of the nutritional components in ducks’ muscles. The moisture, protein and fat contents of prairie duck (76.60%, 19.30% and 1.55%) were lower than those of the cherry valley ducks, but the differences were insignificant (p>0.05). The contents of inosinic acid (0.72 g/kg), carnosine (1.93 g/kg) and homocarnosine (1.68 g/kg) of prairie duck were 20.00%, 8.43% and 11.26% higher than those of cherry valley duck (p<0.05), with the anserine content (0.53 g/kg) being 10.17% significant lower than that of cherry valley duck (p<0.05). The saturated fatty acids (31.52%), monounsaturated fatty acids (40.61%) and polyunsaturated fatty acids (27.42%) of prairie duck were significantly lower, higher and lower, respectively, than those in cherry valley duck. The total amounts of essential amino acids (3.34 g/kg) and umami amino acids (3.46 g/kg) in prairie duck were significantly higher than those in cherry valley duck, with the taurine content (1.41 g/kg) in prairie duck being 16.53% higher than that in the cherry valley duck. In summary, the prairie duck was rich in umami substances such as inosinic acid, carnosine and homocarnosine, and had higher contents of unsaturated fatty acids and umami amino acids, thereby being superior to cherry valley duck. In this study, the quality characteristics of prairie duck meat in terms of delicious taste and rich nutrients were explained based on the differences in the contents of nutrient components.
    27  Changes of Protein Structure and Water Phase Distribution of Prepared Chicken Steak under Different Cooking Methods
    LI Meiying GAO Shenyang LI Lin DAI Yuanyuan WANG Liucen GUO Ye ZHA Enhui
    2022, 38(11):234-239. DOI: 10.13982/j.mfst.1673-9078.2022.11.1411
    [Abstract](118) [HTML](99) [PDF 1.75 M](432)
    Abstract:
    In order to investigate the effect of cooking methods on protein structure and water phase distribution of prepared chicken steak, the prepared chicken steak was taken as the research object, and three different cooking methods (pan-frying, air blast roasting and ordinary grilling) were used for cooking (raw chicken steak as the control). The secondary structures of protein were determined, the microstructure of muscle fiber was examined and water migration was analyzed. The results showed that the changes in amide I bands of protein secondary structure were 9.64 cm-1 (ordinary grilling), 11.579 cm-1 (air blast roasting) and 13.49 cm-1 (pan-frying). The protein microstructures appeared as gel-like networks, from loose to tight: ordinary grilling > air blast roasting > pan-frying. The free water peak area (P23) of each group was 0.31% (raw chicken steak), 1.85% (ordinary grilling), 2.97% (air blast roasting) and 3.56% (pan-frying), respectively. The hydraulic power was in this order: ordinary grilling > air blast roasting > pan-frying. The above results provide theoretical guidance for clarifying the influences of different cooking methods on the quality of prepared chicken steaks.
    28  Oxidation and Gel Structure of Duck Myofibrillar Protein in Post-slaughter Heat and Hydroxyl Radical-treated Duck Meat
    ZHU Xueshen WANG Kai XU Junjie CHEN Xianrui ZHOU Yue LIU Shaohua HUANG Xuefang WANG Renlei
    2022, 38(11):240-247. DOI: 10.13982/j.mfst.1673-9078.2022.11.0556
    [Abstract](106) [HTML](114) [PDF 2.75 M](401)
    Abstract:
    The oxidation and physical and chemical properties of duck myofibrillar protein (DMP) from duck meat treated with hydroxyl radicals in combination with high temperature after slaughter were investigated. Duck breast meat was treated for 0.5~4.5 h after slaughter at 0 ℃ or 40 ℃, and the extracted DMP was then exposed to different concentrations of hydrogen peroxide (H2O2; 0, 5, or 10 mmol/mL). The carbonyl content, sulfhydryl content, surface hydrophobicity, water retention, protein composition characteristics, and gel structure of the oxidized DMP were analyzed. Sulfhydryl content and water retention of DMP significantly decreased (p<0.05) as H2O2 concentration increased in both temperature treatment groups, while carbonyl content and surface hydrophobicity significantly increased (p<0.05). Notably, the differences between the high temperature treatment group (40 ℃) and the control group (0 ℃) were statistically significant (p<0.05). Treatment of DMP with 10 mmol/mL H2O2 at 40 ℃ resulted in carbonyl content, sulfhydryl content, surface hydrophobicity, and water retention of 15.72 nmol/mg pro, 21.73 nmol/mg pro, 96.57 μg, and 83.09%, respectively. Protein characterization revealed that the crosslinking degree among DMPs from different temperature treatment groups significantly increased as H2O2 concentration increased. DMPs treated at 40 ℃ had a higher degree of crosslinking than that treated at 0 ℃, and the uniformity of the gel network significantly decreased and the voids increased. These results indicate that treatment of DMP with hydroxyl radicals combined with high temperature increased the degree of crosslinking by forming disulfide bonds that affected the gel spatial structure. These findings provide some theoretical references for the control of protein oxidation in duck meat.
    29  Improving the Pervaporation Separation of Aromatic Components from Lemon Oil Processing Waste Liquid by the Synergistic Effect of Ethanol
    LI Rui YANG Dongyi CHEN Ming SUN Yun ZHU Benwei YAO Zhong
    2022, 38(11):248-254. DOI: 10.13982/j.mfst.1673-9078.2022.11.0099
    [Abstract](150) [HTML](87) [PDF 2.64 M](456)
    Abstract:
    A PDMS/PVDF pervaporation composite membrane was self-made via the coating method and used for separating volatile aromatic compounds from the waste liquid of lemon essential oil processing by pervaporation (PV). The PDMS/PVDF membrane was applied in the pervaporation separation of nerol, α-terpineol, and linalool, which are characteristic aroma components in lemon essential oil waste liquid. The results demonstrated that the PDMS/PVDF membrane had good separation selectivity for the three compounds, but the permeation flux was low. Addition of ethanol significantly affects the separation of aromatics. When the amount of ethanol added is 5% v/v, the permeation fluxes of nerol and linalool increase by 82.93% and 127.76% over those without ethanol. The permeation flux of α-terpineol first increased and then decreased slowly with the increase in ethanol concentration. In addition, the performance of the PDMS/PVDF membrane in separating volatile aroma components in actual lemon oil waste liquid was tested. When the experiment was conducted for 6 h, the types and content of volatile aromatic compounds in the lemon oil waste liquid were significantly reduced. The recovery rates of nerol, α-terpineol, and linalool were 92.50%, 93.37%, and 60.36% respectively. The results showed that the PDMS/PVDF membrane achieved better performance.
    30  Flavor Changes in the Heat-reacted Essence of the Enzymatic Hydrolysate of Mussel under Different Heating Conditions and Drying Processes
    XIN Ran MA Lixin LIU Rong WANG Xusong DONG Xiuping QIN Lei
    2022, 38(11):255-263. DOI: 10.13982/j.mfst.1673-9078.2022.11.1462
    [Abstract](98) [HTML](275) [PDF 2.97 M](494)
    Abstract:
    The enzymatic hydrolysate of mussel was used as the raw material for preparing the thermal reaction essence with a seafood flavor through the Maillard reaction. The effects of reducing sugar type and addition amount, reaction time and reaction temperature on the Maillard reaction were investigated through using sensory scores as the indicators. The conditions for preparing mussel thermal reaction essence were optimized by the orthogonal experiments: mussel enzymatic hydrolysate 10%, xylose 5%, reaction time 90 min, reaction temperature 100 ℃. The obtained mussel essence had a high intensity of natural seafood flavor. The comparison of the powder state and physico-chemical properties of the essence powder prepared by ultrasonic spray-freeze drying, vacuum freeze-drying and spray drying revealed that the essence powder prepared by ultrasonic spray-freeze drying was the best, having a light yellow color, fine size, evenly dispersed nature, and high solubility. The solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) analyses revealed a total of 28 volatile compounds in the essence prepared via the three drying processes, including aldehydes, alcohols, pyrazines, furans, esters and ketones. The volatile components of the essence powders prepared by the three drying processes differed significantly, with the volatile profile of the essence obtained by the ultrasonic spray-freeze drying being the closest to that prior to drying (i.e. best powder state and strongest flavor). This study provides a theoretical basis for the production and processing of high-fidelity mussel thermal reaction essence with seafood flavor.
    31  Identification of the Key Aroma Components in Toona sinensis Using Odor Activity Value and Gas Chromatography-olfactometry-mass Spectrometry
    ZHAO Lili SHI Guanying JIANG Pengfei ZHANG Le WANG Xuzeng WANG Zhaogai
    2022, 38(11):264-275. DOI: 10.13982/j.mfst.1673-9078.2022.11.0039
    [Abstract](145) [HTML](364) [PDF 957.07 K](287)
    Abstract:
    The key aroma components in fresh Toona sinensis were analyzed and identified using solid-phase microextraction and solvent assisted flavor evaporation, in combination with odor activity value (OAV) and gas chromatography olfactory mass spectrometry (GC-O-MS). The two extraction methods identified 90 volatile compounds, including 12 sulfur compounds, 11 aldehydes, 34 terpenes, 2 ketones, 4 alcohols, 4 esters, 1 phenol, 1 acid, 15 alkanes, 4 cycloalkanes, and 2 other compounds. Through OAV calculation, nine aroma active components were identified, including (E,E)-, (E,Z)-, and (Z,Z)-bis(1-propenyl) disulfide, trans-2-mercapto-3,4-dimethyl-2,3-dihydrothiophene, methyl-thiirane, hexanal, 3-methyl-butanal, (E)-2-hexanal, and (E)-2-octenal. Seven aroma active compounds were identified using GC-O-MS, including (E,E)-, (E,Z)-, and (Z,Z)-bis(1-propenyl) disulfide, trans-2-mercapto-3,4-dimethyl-2,3-dihydrothiophene, methyl-thiirane, hexanal, and (E)-2-hexanal. The OAV and GC-O-MS analyses confirmed that (E,E)-, (E,Z)-, and (Z,Z)-bis(1-propenyl) disulfide, trans-2-mercapto-3,4-dimethyl-2,3- dihydrothiophene, methyl-thiirane, hexanal, and (E)-2-hexanal were the key aroma components in fresh Toona sinensis.
    32  Characterization of Volatiles in Pasteurized Litchi Juice by Treatment and Fermented Litchi Juice Based on GC-MS and GC-IMS
    DENG Yani GONG Shimei ZHANG Man WANG Dongwei WANG Kai ZHAO Lei HU Zhuoyan
    2022, 38(11):276-284. DOI: 10.13982/j.mfst.1673-9078.2022.11.0100
    [Abstract](133) [HTML](253) [PDF 1.86 M](346)
    Abstract:
    Gas chromatography-ion mobility spectrometry (GC-IMS) and gas chromatography-mass spectrometry (GC-MS) techniques were used to analyze the effects of thermal pasteurization (TP) and high hydrostatic pressure (HHP) on the volatiles in litchi juice and lactobacillus fermented litchi juice. From the results, 70 volatiles were identified by GC-IMS, including ketones, alcohols, esters, aldehyde, and terpenoids. The TP process resulted in a severe loss of ethyl propionate, methyl 2-methylpropanoate, benzyl alcohol, and 1-octene-3-alcohol in fresh litchi juice, whereas volatiles such as butyl propionate, trimethylpyrazine, 5-nonone and 2,5-dimethylthiophene were more abundant after fermentation. The volatiles in HHP pretreated juice were similar to those in fresh litchi juice, and compounds such as linalool, 2,6-dimethylpyrazine, cis-rose ether, and benzaldehyde were more abundant in its fermented juice; 51 volatiles were identified by GC-MS, mostly comprising terpenoids and alcohols. The TP process decreased the contents of terpenoids and alcohols in litchi juice by 37.05% and 31.61% respectively. Compared with the fresh juice, terpenoid and alcohol content in HHP litchi juice increased by 33.57% and 80.07% respectively. The total content of volatiles in TP and HHP fermented litchi juice increased by 46.93% and 46.19% respectively, compared with the pretreated juice. The content of volatiles in HHP fermented litchi juice was 2.11 times higher than that in the TP fermented juice, with a more pleasant aroma. The combination of the two technologies shows that HHP pretreatment can effectively improve the aroma quality of litchi juice and fermented litchi juice, providing a reference value for improving the quality of fermented litchi juice.
    33  Analysis and Comparison of Methods for Removal of Fishy Substances in Sargassum fusiforme
    KUANG Ting FANG Zongmu ZHANG Mingwei ZHANG Ruifen CHI Jianwei HUANG Fei JIA Xuchao DONG Lihong MA Qin DENG Mei MA Yongxuan HAO Juan ZHAO Dong
    2022, 38(11):285-297. DOI: 10.13982/j.mfst.1673-9078.2022.11.0148
    [Abstract](157) [HTML](141) [PDF 1.74 M](335)
    Abstract:
    To analyze and remove fishy substances in Sargassum fusiforme, this study used natural plants such as Japanese honeysuckle, lemon, matcha, and grape seed peel as deodorizers for headspace solid phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS) analysis. In addition, comparison of the NIST14 mass spectrometry database, retention index analysis, and gas chromatography-olfactometry (GC-O) were performed to determine the best deodorant and deodorization process. The results revealed 24 volatile flavor substances from S. fusiforme, of which aldehydes, ketones, and alcohols were the primary sources of fishy flavor. Among the four natural plant deodorizers, Japanese honeysuckle had the best deodorization effect, and 19 volatile flavor components were detected. Japanese honeysuckle significantly decreased the primary fishy substances such as aldehydes, ketones, and alcohols in S. fusiforme and also increased floral flavors. The best conditions for deodorization processing were addition of 4% Japanese honeysuckle and heating at 55 ℃ for 60 min. This study provides a theoretical basis for the development and utilization of S. fusiforme.
    34  Analyzing Flavor Differences across Four Lemon Varieties Using Headspace Solid-phase Microextraction-GC-MS/Olfactometer Combined with Electronic Nose and Multivariate Statistical Methods
    DENG Guangdie CAO Yong NIE Wen KAN Qixin HU Haie LI Xueli HE Lipin
    2022, 38(11):298-307. DOI: 10.13982/j.mfst.1673-9078.2022.11.0041
    [Abstract](136) [HTML](122) [PDF 1.24 M](335)
    Abstract:
    The aim of this study was to analyze the differences in flavor across different lemon varieties using various techniques and multivariate statistical methods. Gas chromatography–mass spectrometry/olfactometer (GC-MS/O) and electronic nose were used to investigate the volatile flavor components in different lemon varieties. The comprehensive scores of the physical and chemical characteristics and odors of different varieties of lemons were evaluated by calculating the comprehensive evaluation function in principal component analysis (PCA). The results showed that the electronic nose-based PCA could better distinguish different lemon varieties. Sixty-five volatile flavor components were detected using GC-MS/O, including forty-six alkenes, six aldehydes, five alcohols, five esters, two ketones, and one phenol. Eight flavor components with relative odor activity values greater than one, including limonene, farnesene, linalool, eucalyptol, octanal, nonanal, citral, and decanal, were detected in different lemon varieties as key odor components. The highest overall score was obtained for Anhuang lemon, followed by Xiangshui lemon, indicating that Anyue yellow lemon has better physical and chemical characteristics and odor. These findings can be applied to traceability identification and quality analysis for lemons and provides theoretical support for comprehensive utilization of lemons.
    35  Identification and Analysis of Different Honeysuckle Wines Using Electronic Nose and Tongue Technology
    LI Jianjun DONG Qianqian ZHAO Yi YANG Mei
    2022, 38(11):308-312. DOI: 10.13982/j.mfst.1673-9078.2022.11.0051
    [Abstract](149) [HTML](249) [PDF 1.28 M](296)
    Abstract:
    Electronic nose and tongue technology and a combination of both techniques with manual sensory evaluation were used for wine sample testing to identify different types of honeysuckle wines. The obtained data were analyzed using principal component analysis (PCA) and discriminant factor analysis (DFA) of both odor and taste. The sum of the contributions of the first principal component (PC1) and second principal component (PC2) of the PCA for different varieties of honeysuckle wine using the electronic nose, tongue, and a combination of the two was 90.97%, 90.91%, and 95.00%, respectively. According to DFA of the electronic nose, the total contribution was 89.72%, which corroborated the results of PCA. The Xiaoqu brewed honeysuckle wine was fresher than the Daqu brewed and Daqu formulated honeysuckle wines, consistent with the results obtained using the artificial senses. Therefore, electronic nose and tongue technology can accurately identify different types of honeysuckle wine samples and can be used to analyze them.
    36  Using E-nose, HS-GC-IMS, and HS-SPME-GC-MS to Differentiate the Volatile Components of Lao Xianghuang Fermented for Different Years
    YANG Dan CHEN Xiaoai YANG Yujie CAI Shu CHEN Shuxi ZHOU Aimei
    2022, 38(11):313-323. DOI: 10.13982/j.mfst.1673-9078.2022.11.1406
    [Abstract](246) [HTML](75) [PDF 1.89 M](474)
    Abstract:
    The variations of the volatile flavour components in Lao Xianghuang fermented for different years were investigated by electronic nose (E-nose), headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), and headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The orthogonal partial least squares discriminant analysis (OPLS-DA) method was used to distinguish Lao Xianghuang fermented for different years. The principal component analysis of the E-nose data could clearly distinguish the fermented Lao Xianghuang from the unfermented one, as the difference in their flavors was relatively large. The volatile components of those fermented for 3 and 4 years resembled the most, with those of the other samples showing large differences. HS-GC-IMS detected 39 volatile components, including terpenes, alcohols, aldehydes, esters, ketones, phenols, acids, heterocyclic compounds and others. HS-SPME-GC-MS identified 50 volatile components, including terpenes, alcohols, aldehydes, phenols, esters, ethers, heterocyclic compounds, and others. There were 14 commonly detected volatile components (which were identified 8 marked volatile compounds (VIP>1) by the OPLS-DA model), including α-Pinene, β-pinene, myrcene, terpinene, limonene, isoterpinene, 1-caryophyllene, valencia limonene, linalool, α-terpinene, furfural, maltol, anethol and 2,4-dimethylstyrene. In summary, the flavors of unfermented Lao Xianghuang and those fermented for 1~5 years old differed greatly, and the 8 volatile components screened out would provide a basis for distinguishing Lao Xianghuang fermented for different years.
    37  Determination of Plant Growth Regulator Residues in Whole Bananas, Pulp, and Leaves by Multifunctional Needle Filter Purification and UPLC-MS/MS Method
    QIN Guoxin LI Huiling ZHOU Qifeng YANG Yuxia HE Jie WEI Yuning WANG Haijun CHEN Yongxian WANG Tianshun CHEN Wei HUANG Quyan
    2022, 38(11):324-331. DOI: 10.13982/j.mfst.1673-9078.2022.11.0013
    [Abstract](108) [HTML](223) [PDF 1.65 M](293)
    Abstract:
    A method was developed for the simultaneous determination of nine plant growth regulator (PGR) residues, such as uniconazole and paclobutrazol, in whole banana fruit, banana pulp, and banana leaves by combining ultra-high-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) and multifunctional needle filter methodology, to provide a reference for the simultaneous determination of multiple PGR residues in bananas. The analytes were extracted from a sample with 1% acetonitrile acetate, and purified by a multifunctional needle filter; the purified sample solutions were analyzed through UPLC-MS/MS in the selective reaction monitoring (SRM) mode for the detection of uniconazole and other PGR residues in the samples. The concentrations of nine PGRs showed good linearity with the corresponding peak area in the 0.001~0.50 mg/L range, and the correlation coefficient (r2) was more than 0.9992. The average recoveries at the spiked levels of 0.05, 0.10 and 0.50 mg/kg for all target compounds in the samples were 80.50%~113.00%, with relative standard deviations (RSD) between 0.40% and 5.60%. The limits of detection (LODs, S/N = 3) for the nine PGRs ranged from 0.20 to 10.00 μg/kg, and the limits of quantification (LOQs, S/N=3), (S/N=10) ranged from 0.70 to 33.50 μg/kg. The proposed method is quick, easy, sensitive and accurate, and can be used for the simultaneous determination of the above-mentioned nine PGR residues in whole bananas, banana pulp, and banana leaves.
    38  Virulence, Antimicrobial Resistance, and Genetic Characteristics of Vibrio parahaemolyticus Isolates from Beidaihe Aquatic Products
    HE Shengkun LIU Meiling ZHU Kunpeng JIN Lianqun DONG Derong ZHANG Li ZHANG Zhe YANG Chaojie FENG Shuidong
    2022, 38(11):332-341. DOI: 10.13982/j.mfst.1673-9078.2022.11.0139
    [Abstract](130) [HTML](77) [PDF 1.13 M](238)
    Abstract:
    To survey the virulence gene carrying status, drug sensitivity, and genetic characteristics of Vibrio parahaemolyticus, 26 seafood samples from three canteens in the Beidaihe area, as well as self-collected samples, were analyzed in August 2021. Four major virulence genes (tdh, trh, tlh, and toxR) were screened from ten strains of V. parahaemolyticus using PCR and the BD automatic microbial identification and drug susceptibility analysis system. Next-generation genome sequencing was performed on the isolates. A phylogenetic tree, drug resistance genes, and virulence genes were constructed based on core SNP sites. The gene carrying rates of tlh, toxR, were 100.00%, 100.00%; none of the isolates carried tdh or trh. Ten isolates were resistant to aztreonam and moderately sensitive to ampicillin. All the isolates contained the β-lactam resistance gene (CARB-18), corresponding to the resistance phenotype. One isolate was found to contain mexE, a virulence gene rarely reported in similar studies. Nine sequence types were identified. Several V. parahaemolyticus isolates exhibited high homology with local and foreign marine organism isolates. Local V. parahaemolyticus may pose a threat to human health, and its sources are complex and highly genetically diverse. There may be foreign sources of V. parahaemolyticus contamination; hence, monitoring needs to be strengthened.
    39  Comparison of Four Methods for the Determination of Polysaccharides in Vine Tea (Ampelopsis grossedentata)
    HUANG Yaozong GUO Qingquan JIAO Wenjuan ZHAO Tiantian ZHANG Yousheng HUANG Guozi
    2022, 38(11):342-350. DOI: 10.13982/j.mfst.1673-9078.2022.11.0609
    [Abstract](155) [HTML](361) [PDF 2.05 M](363)
    Abstract:
    The accuracy of the phenol-sulfuric acid method, the anthrone-sulfuric method, the sulfuric acid-UV method, and the dinitrosalicylicacid colorimetric method for the determination of the polysaccharides in vine tea (Ampelopsis grossedentata) was investigated. The key detection conditions of the four methods were optimized by the single factor test. The accuracy, repeatability, stability, recovery rates of the four methods were compared with the optimal experimental conditions for the determination of polysaccharides in vine tea samples. The results showed that the phenol-sulfuric acid method was the most effective for the determination of polysaccharides in vine tea. The optimal UV detection wavelength was 485.5 nm, and the absorbance at 0.1~0.6 mg/mL with glucose as the standard had a good linear relationship. Under the optimal conditions of 500 μL concentrated sulfuric acid, 600 μL 5% phenol solution, 60 ℃ water bath temperature, and 20 min water bath time in 0.5 mL crude polysaccharide solution (concentration 0.5 mg/mL) of vine tea, the phenol-sulfuric acid method exhibited the highest precision (RSD 0.18%) and the best stability (RSD 0.30%). The results showed that the polysaccharide content of young and old stems and leaves was 9.87~10.47 and 29.77~30.47 mg/g, respectively.
    40  Rapid Detection of Cereulide-Producing Bacillus Cereus Based on MALDI-TOF MS
    CHEN Kai HUANG Zhishen ZENG Xi LEI Yan LIN Xiumin JIANG Jiaxi CHEN Xianchi XIAO Jian
    2022, 38(11):351-357. DOI: 10.13982/j.mfst.1673-9078.2022.11.1389
    [Abstract](111) [HTML](85) [PDF 1.20 M](296)
    Abstract:
    The rapid identification of cereulide-producing Bacillus cereus by matrix-assisted laser desorption ionization time-off-light mass spectrometry was investigated. The characteristic peak was located and the sensitivity was determined through analyzing the standard substances. The differences between the test results under different culture conditions were analyzed by the orthogonal test, and the specificity of 49 wild B. cereus and 3 standard strains were tested under the optimized culture conditions. The results showed that MALDI-TOF MS could detect the characteristic peaks of [M+Na]+ and [M+K]+ adducts with 1 175 and 1 191 m/z values respectively, corresponding to the cereulide produced in B. cereus, with a high sensitivity (0.01 μg/mL). The range analysis showed that the typical colony cultured in MYP medium at 30 ℃ for 12 hours could lead to the most stable test result with the highest response value (>104). The method application verification revealed that among 49 wild strains, 2 Bacillus cereus strains containing ces gene were detected, whilst the other strains without the ces gene were not detected. The MALDI-TOF MS detection method established in this study can directly, rapidly and accurately detect cereulide-producing B. cereus. This method has strong specificity (100%) and high sensitivity (0.01 μg/mL). Thus, it is of great significance for rapid and accurate analysis and judgment of food safety accidents.
    41  Research Progress on Preparation of Co-immobilized Nanoenzymes and Their Application in Cascade Bioreactions
    LIU Yingyu CHENG Aidi WU Youzhi HAN Shuai PENG Fei
    2022, 38(11):358-366. DOI: 10.13982/j.mfst.1673-9078.2022.11.0925
    [Abstract](116) [HTML](339) [PDF 819.63 K](385)
    Abstract:
    Cascading enzyme complexes can enhance cascade enzymatic activity through substrate channeling, which succeed in industrial process development, such as synthesis of pharmaceutical, cosmetic, and functional foods. The variety of reactions provided by enzyme has promoted biocatalysts been as a green economic sustainable production tool in modern synthetic chemistry. Nevertheless, co-immobilized cascading enzyme complexes are favorable to large-scale industrial manufacture. The advantages of using immobilization include not only improved cascade enzymatic activity but also enhanced enzyme stability and ease of recovery for reuse. Most noteworthily, characteristics of enzyme catalysis, immobilization methods, corresponding reaction kinetics are the key factors for activity and stability of enzyme complexes. As to sufficient coordination, the development in biology and materials science, such as the research and development of loading materials with nano characteristics and more stable properties, probably has provided for design of ideal multienzyme complexes devices. Based on different bonding methods and loading materials, recent advanced in bioreactions via co-immobilized multi-enzyme were described in this review.
    42  Progress of Research on Mechanism of Functional Sugar-induced Abdominal Distension
    HOU Xin YU Wangning QIN Peng CHENG Xinying
    2022, 38(11):367-375. DOI: 10.13982/j.mfst.1673-9078.2022.11.0089
    [Abstract](131) [HTML](151) [PDF 1.03 M](230)
    Abstract:
    Functional sugars mainly comprise functional oligosaccharides, functional dietary fibers, and functional sugar alcohols. Functional sugars, especially functional oligosaccharides, are the most common prebiotics, which promote intestinal motility, protect the gut mucosal barrier, regulate intestinal flora, and improve body immunity. However, some people develop abdominal distension upon taking functional sugars; hence, compliance in taking functional sugars is affected and the efficacy is reduced. The cause of functional sugar-induced abdominal bloating is not clear. In this study, the causes of abdominal distension induced by functional sugars and the methods to detect them were identified and analyzed based on the relevant reports at home and abroad. Abdominal distension induced by functional sugars was found to be related to an increase in intestinal gas and water levels, the abnormal distribution of intestinal gas, and the sensory impairment of intestinal contents. A variety of intervention methods, including the adjustment of functional sugar formulae, regulation of intestinal flora, promotion of gas emission, and reduction of visceral perception, were also identified. It is beneficial to improve compliance in taking functional sugars to improve their effectiveness in preventing and treating diseases.

    Editor in chief:李琳

    Inauguration:现代食品科技

    International standard number:ISSN 1673-9078

    Unified domestic issue:CN 44-1620/TS

    Domestic postal code:46-349

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