Volume 39,Issue 10,2023 Table of Contents

1 Anti-allergic Effects of Malus rockii Rehd-derived Epicatechin against the Proteins from Moringa oleifera Leaves

PENG Jun , FAN Yingrun , WU Zhenghao , LI Zelin , AI Yuanyuan , FU Xiaoping , SONG Shuang , FAN Jiangping

2023, 39(10):1-8. DOI: 10.13982/j.mfst.1673-9078.2023.10.1223

[Abstract](227) [HTML](378) [PDF 32.89 M](722)

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The anti-allergic effects of epicatechin (EC) derived from Malus rockii Rehd against reactions induced by the crude proteins of Moringa oleifera leaves (MOpA) were analyzed via anaphylaxis testing in a mouse model. The allergic symptoms of mice were observed and body mass, thymus index, and spleen index were measured. Meanwhile, the concentrations of histamine (HIS), interleukin-4 (IL-4), and tumor necrosis factor-α (TNF-α) were detected in mouse serum. Additionally, the pathological changes in the jejunum were examined via hematoxylin-eosin staining (H&E). The results showed that, following MOpA stimulation, the spleen index of the MC group was significantly higher than that of the NC group (P<0.01), and the thymus index differed significantly from that of the EC group (P<0.05). However, following treatment with epicatechin, the serum HIS content of the EC group decreased by 3.99×103 ng/L (P<0.01), whereas the TNF-α increased level by 97.33×103 pg/L (P<0.01) compared with those of the MC group. Furthermore, the IL-4 content decreased by 6.22×103 pg/L (P<0.05) in the EC group compared with the MC group. HE staining further revealed intestinal villi damage and atrophy in the MC group, whereas pathological changes were not apparent in the EC group. In summary, MOpA was found to elicit the same level of potential allergenicity as ovalbumin, milk protein, and peanut protein, whereas EC effectively ameliorated the allergic symptoms of MOpA-induced food allergy in mice by protecting the intestinal mucosal barrier and reducing inflammation. The findings of this study suggest that EC could serve as an effective food-derived immune regulator for the treatment of food allergies.

2 Antioxidative, Immunomodulatory, and Hypoglycemic Effects of Red Ginseng Concentrate on Mice

WANG Zhe , PIAO Meizi , ZHANG Zhiqiang , CHEN Tiejun

2023, 39(10):9-16. DOI: 10.13982/j.mfst.1673-9078.2023.10.1436

[Abstract](223) [HTML](225) [PDF 792.44 K](313)

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The effects of different doses of red ginseng concentrate on the antioxidant, immunological, and hypoglycemic activities in mice were examined by establishing aging mouse models and type II diabetic mouse models. Compared with the control group, the red ginseng concentrate-treated group demonstrated significantly lower levels of malondialdehyde (MDA), fasting blood sugar (FBG), and glucose area under the curve (AUC) during the oral glucose tolerance test (OGTT). Meanwhile, the experimental group showed a considerably higher hydroxyl radical (•OH) scavenging rate, as well as higher total superoxide dismutase (T-SOD), glutathione peroxidase (GSH Px) and catalase (CAT) activities. Moreover, the abundances of immunoglobulin G (Ig G), immunoglobulin M (Ig M), interleukin 4 (IL-4), and interferon-gamma (IFN-γ) were considerably increased (P<0.05). Red ginseng concentrate treatment also improved splenic injury in mice. These results indicate that red ginseng concentrate, when administered at an appropriate dose, can delay aging, improve the immunity of aging mice, elicit hypoglycemic effects, and enhance glucose tolerance in type II diabetic mice.

3 Bone Mineral Density Enhancement and Safety Evaluation of a Calcium Carbonate Compound Capsule

ZHANG Yu , SUN Lianbing , ZHAO Fan , YI Yanglei

2023, 39(10):17-24. DOI: 10.13982/j.mfst.1673-9078.2023.10.1283

[Abstract](138) [HTML](345) [PDF 34.17 M](397)

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The enhancement of bone mineral density function and safety of a calcium carbonate compound capsule (Ca-CC) were evaluated in vivo. Sixty female rats were administered 0.18, 0.35, or 1.05 g/kg•bw Ca-CC daily via oral gavage for 90 days. The growth and development index, femur weight, femur bone density, and bone calcium content were determined to assess the bone mineral density enhancing effect of the capsule. Compared to the control group, the group treated with 1.05 g/kg•bw Ca-CC demonstrated an increase in the bone mineral densities of the distal and central femur by 7.39% (P<0.05) and 8.29% (P<0.01), respectively, and an increase in calcium content by 29.70% (P<0.01). To assess the safety of the capsule, Kunming mice were administered 20.00 g/kg•bw of Ca-CC. Within the tested doses, no significant strain mutation, sperm abnormality, nor anatomical or histological abnormalities were observed. During the 30-day observation period, the low (0.88 g/kg•bw), medium (1.75 g/kg•bw), and high (3.50 g/kg•bw) doses of Ca-CC had no effects on various physiological indices. Thus, Ca-CC significantly enhances the bone mineral density function in rats and is safe for consumption.

4 Structural Characteristics of the Polysaccharides Isolated from the Fruiting Bodies of Grifola frondosa and Their Effects on Improving Exercise Endurance in Mice

QUAN Shulin , ZHANG Ban , XU Ruihao , WANG Huihui

2023, 39(10):25-34. DOI: 10.13982/j.mfst.1673-9078.2023.10.1336

[Abstract](141) [HTML](375) [PDF 2.86 M](317)

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The structural characteristics of polysaccharides from Grifola frondosa (GFP) and their effects on exercise endurance in a mouse model were assessed. The crude polysaccharides of G. frondosa were obtained by ultrasound-assisted aqueous extraction followed by ethanol precipitation. The crude polysaccharides were separated with a DE-52 column and purified using a Sephadex G-100 column. Thereafter, scanning electron microscopy was employed to evaluate the morphological characteristics of GFP. Meanwhile, molecular weight of GFP was analyzed by HPGPC, and the glycosidic bond configuration was determined by infrared spectroscopy. Finally, the monosaccharide composition was determined by HPLC. A mouse model for exhaustive swimming and rotarod fatigue was established. The hepatic glycogen (HG), muscle glycogen (MG), and serum biochemical indices of the mice were evaluated to assess the effects of GFP on exercise endurance. Three polysaccharide components were separated following GFP purification; GFP-A1 was most abundant with a 62.98% yield. GFP-A1 had an average molecular weight of 18 374 u, and anomeric carbon was in α configuration. Moreover, it comprised rhamnose, glucose, galactose, and fucose at a molar ratio of 1:10.52:11.38:18.67. The mouse model revealed that compared with the CK group, the groups treated with low-, medium-, or high-dose GFP-A1 exhibited significantly longer exercise in the exhaustive swimming and rotarod fatigue tests (P<0.05). Meanwhile, the HG and MG contents, as well as the SOD activity were markedly increased in the GFP-A1-treated groups (P<0.05), whereas the blood lactic acid, blood urea nitrogen, and serum malondialdehyde levels were significantly reduced (P<0.05). These results indicate that GFP-A1 can significantly improve the exercise endurance of mice in a dose-dependent manner. Hence, this study provides a theoretical basis for the development and application of Grifola frondose-derived polysaccharides, which are believed to have broad application potential in sports nutrition.

5 Effects of Poria cocos-derived Polysaccharides on Lipid Reduction and Gut Microbiota Regulation in Young Rats with Nutritional Adiposity

WEI Wei , XUAN Yan , HUANG Xiaoyan

2023, 39(10):35-43. DOI: 10.13982/j.mfst.1673-9078.2023.10.1312

[Abstract](140) [HTML](202) [PDF 74.12 M](430)

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The lipid-lowering and gut microbiota regulatory effects of polysaccharides extracted from Poria cocos on young rats with nutritional adiposity were investigated. Three-week-old rats, fed with a high-fat diet, were randomly divided into the control, model, and low-, medium-, and high-dose polysaccharide-treatment (50, 100 and 200 mg/kg) groups (n=10/group). The control group was fed a standard diet, whereas all other groups were fed a high-fat diet to establish nutritional adiposity. Following successful model establishment, the rats are administered P. cocos polysaccharides via oral gavage once per day and were assessed 4 weeks later. The results show that the administration of 200 mg/kg P. cocos polysaccharides significantly reduced the body weight (16.31%) and fat accumulation in the liver (P<0.05); as well as fat coefficient (59.88%); Lee’s index (13.10%); and serum TC (45.17%), TG (45.76%), and LDL-C (57.14%) levels. In particular, administration of 200 mg/kg P. cocos polysaccharides significantly increased the HDL-C level (56.16%), relative abundance of Prevotella (93.33%), Bacteroides (159.26%), and Sutterella (88.70%) as well as the diversity of gut microbiota (P<0.05). Meanwhile, the Firmicutes to Bacteroidetes ratio (67.01%) and relative abundance of Morganella (37.37%) decreased remarkably. However, P. cocos polysaccharides elicited no noticeable effects on the daily food intake of rats with nutritional adiposity (P>0.05). Thus, P. cocos polysaccharides can improve the nutritional adiposity of rats fed a high-fat diet by regulating the composition of gut microbiota, increasing the diversity of gut microbiota, and reducing serum lipid levels.

6 Characteristic Components and Anti-fatigue Activity of a Tuna Protein Peptide Product

LI Xiting , ZHANG Mingzhen , QIAO Leke , JIANG Xiaolu , WANG Peng , ZHANG Jingliang

2023, 39(10):44-50. DOI: 10.13982/j.mfst.1673-9078.2023.10.1280

[Abstract](137) [HTML](227) [PDF 13.65 M](356)

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In this study, a protein peptide was prepared from minced tuna meat, and its characteristic components, antioxidant activity in vitro and anti-fatigue activity in vivo were analyzed. The results showed that the protein content of the tuna protein peptide product was 90.11% with its calcium content being 213 mg/100 g. The results of flavor nucleotide and electronic tongue showed that the main taste of the tuna protein peptide product was umami, and GMP made a high contribution to the umami taste of the tuna protein peptide product. The results of electronic nose showed that the main flavor components were nitroxide compounds, inorganic sulfides, methane and other short chain alkanes, organic sulfides, alcohols, ethers, aldehydes and ketones. In vitro antioxidant assays revealed that the IC50 values of ABTS+ and DPPH free radical scavenging were 0.52 mg/mL and 4.32 mg/mL, respectively, indicating that the tuna protein peptide product had a good in vitro antioxidant activity. The results of the anti-fatigue study showed that the tuna protein peptide product at a medium dose could significantly prolong the weight-bearing swimming time (P<0.01), and significantly reduce the contents of serum urea nitrogen (P<0.05) and lactic acid (P<0.01), indicating that the tuna protein peptide product had a good in vivo anti-fatigue activity. In this study, minced tuna meat was used to prepare high-quality tuna protein peptides with unique flavor, and significant antioxidant and anti-fatigue activities, which provides a research basis for high-value utilization of minced tuna meat.

7 Protective Effect of Moringa oleifera Seed Extract in a Chronic Alcoholic Liver Injury Murine Model Based on NRF2 and NLRP3

LI Chenwen , BAI Jun , ZHAO Li , YANG Siyu , LUO Yajun , ZHANG Qingbi

2023, 39(10):51-58. DOI: 10.13982/j.mfst.1673-9078.2023.10.1492

[Abstract](108) [HTML](178) [PDF 81.21 M](382)

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The mechanism underlying the ability of Moringa oleifera seed extract to reduce chronic alcoholic liver injury in mice was anlayzed. The chronic alcoholic liver injury model was established by providing liquid alcohol feed to mice. The intervention group was also administered different concentrations of horseradish seed extract via oral gavage. Subsequently, aspartate aminotransferase (AST), alanine aminotransferase (ALT), interleukin-18 (IL-18), interleukin-1β (IL-1β), malondialdehyde (MDA), reduced glutathione (GSH), and superoxide dismutase (SOD) contents were measured to assess the pathological changes in the mouse liver. Moreover, the expression of specific proteins, namely, nuclear factor crystalloid-related factor 2 (NRF2), HO-1, nucleotide binding oligomeric domain like receptor 3 (NLRP3), and caspase-1 were measured. The results showed that serum AST and ALT levels in the mice with chronic alcoholic liver injury decreased to 71.68 U/L and 46.84 U/L respectively (P<0.05) following the administration of M. oleifera seed extract. Following treatment, the abundance of inflammatory factors (IL-18 wand IL-1β) decreased, whereas the GSH and SOD levels increased in the liver. Moreover, MDA content and NLRP3 and caspase-1 abudance decreased, whereas the expression of NRF2 and HO-1 increased. These findings suggest that M. oleifera seed extract elicits antioxidant and anti-inflammatory effects through the NRF2/HO-1 and NLRP3/caspase-1 signaling pathways.

8 In Vitro Fermentation Characteristics of Low-molecular-weight Chondroitin Sulfate and Its Regulatory Effects on Gut Microbiota

TIAN Weigong , WANG Linlin , DU Qianqian , WANG Lilong , AI Chunqing , YAN Chunhong , SONG Shuang

2023, 39(10):59-68. DOI: 10.13982/j.mfst.1673-9078.2023.10.1341

[Abstract](107) [HTML](94) [PDF 48.46 M](390)

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Chondroitin sulfate (CS) can regulate gut microbiota; however, the effects of different molecular weights on its probiotic activity remain unclear. The in vitro fermentation characteristics of CS (80 ku) and its photocatalytic degradation products (low-molecular-weight chondroitin sulfate, LWCS, 4 ku) were evaluated, and their effects on intestinal metabolites were compared. The pH values, CS and LWCS contents, reducing sugar content, short-chain fatty acid (SCFA) concentration, and the gut microbiota in fermentation solutions at different times were determined using chemical methods, gas chromatography-mass spectrometry, and high-throughput sequencing. The results show that the CS, LWCS, and reducing sugar contents decrease significantly during the 48 h fermentation (P<0.05), indicating that the gut microbiota broke down and utilized CS and its degradation products. Moreover, degraded chondroitin sulfate significantly increased the abundance of beneficial bacteria, including Bacteroides and Parabacteroides (P<0.05) while inhibiting potentially pathogenic bacteria, such as Escherichia-Shigella (P<0.05). Additionally, acetic acid, propionic acid, and total SCFAs produced by LWCS exhibited 1.15-, 1.03-, and 1.09-fold increases, respectively. LWCS fermentation can also maintain an acidic environment for 24 h. This study demonstrated that the photocatalytic degradation products of CS exhibited a stronger probiotic effect than CS, thus providing a scientific basis for further advancement and application of CS.

9 Comparison of the Xanthine Oxidase Inhibitory Activity and Sensory Quality of Different Steamed Purple Sweet Potato Buns

LI Huipin , FAN Chaoqi , SONG Miao , GU Yixiao , TANG Ning , SUO Biao , JIA Zhiying , AI Zhilu

2023, 39(10):69-78. DOI: 10.13982/j.mfst.1673-9078.2023.10.1425

[Abstract](105) [HTML](217) [PDF 15.52 M](358)

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The pH value, titratable acidity (TTA) value, and fermentation ability of purple sweet potato dough prepared with eight different types of purple sweet potato powder were determined. The differences in the active component content, xanthine oxidase inhibitory activity, antioxidant activity, and sensory quality of steamed buns prepared using the different purple sweet potato powders were analyzed. The intrinsic relationships between the active component content and the xanthine oxidase inhibitory activity and antioxidant activity were elucidated. Ultimately, the purple sweet potato powder capable of producing steamed buns with potential anti-hyperuricemic activity was selected for further analysis. The results showed that the total flavonoid and anthocyanin contents of the steamed purple sweet potato buns produced with Jihei No.1 purple sweet potato powder were 195.70 mg RE/100 g and 2.16 mg C3G/100 g, respectively, which were significantly higher than those of the other buns. Meanwhile, for the same powder, the xanthine oxidase inhibitory activity (11.93 μmol AE/100 g), superoxide anion radical scavenging activity (29.07 mmol TE/100 g), and reducing power (2.69 mmol VE/100 g) were markedly higher than those of the other seven variants of steamed purple sweet potato buns (P<0.05). Correlation analysis revealed that the total flavonoid and anthocyanin contents were the primary contributors to the differences in the xanthine oxidase inhibitory activity and antioxidant activity of different purple sweet potato steamed buns. Moreover, the sensory scores of the steamed buns prepared using Jihei No.1 (86.56) or Jihei No.2 (88.22) purple sweet potato powder were higher than those of the six counterparts. In summary, the steamed buns prepared using Jihei No.1 purple sweet potato powder had the best comprehensive quality. Hence, this powder is suitable for preparing steamed purple sweet potato buns with anti-hyperuricemic activity. This study provides a theoretical foundation for further investigation of the anti-hyperuricemic activity of these buns as well as their development and industrial production as a functional food.

10 Multi-dimensional Optimization of High-density Lactobacillus gasseri GU-G23 Culture

LIAO Yanting , LI Ruiding , HUANG Guohong , LIANG Xiaolin , ZHOU Fan , MA Zhize , SHI Fengcui , LI Quanyang

2023, 39(10):79-88. DOI: 10.13982/j.mfst.1673-9078.2023.10.1326

[Abstract](96) [HTML](85) [PDF 69.67 M](446)

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To increase the biomass of probiotic Lactobacillus gasseri GU-G23 and identify factors associated with a high-density culture, the main nutritional factors required using a single-factor experiment and Plackett-Burman design were established. The three key factors comprised fish peptone, tryptone, and triammonium citrate. The training sample for the machine learning model was generated according to the response surface experimental design. The random forest regression (RFR) and radial basis function neural network (RBF) models were used to predict their culture medium formulas. The coefficient of determination (R-squared, R2), mean absolute deviation (MAE), mean-square error (MSE), and mean absolute percentage error (MAPE) were adopted as model evaluation metrics. Comparisons revealed that RBF exhibited superior predictive performance. Subsequently, a combination of RBF neural network and genetic algorithm (GA) was selected to optimize the main components of the culture medium. The optimized formula comprised 29.89 g/L fish peptone, 23.33 g/L tryptone, 4.34 g/L triammonium citrate, 15.00 g/L sucrose, 15.00 g/L xylo-oligosaccharides, 5.00 g/L sodium acetate, 0.40 g/L dipotassium hydrogen phosphate, 0.58 g/L magnesium sulfate heptahydrate, 0.29 g/L manganese sulfate monohydrate, and 1.00 g/L Tween-80. Under this medium composition, the number of viable bacterial cells reached 5.21×109 CFU/mL, which was 4.57 times higher than that before optimization. This study provides a new approach for the optimization of microbial high-density culture medium prediction.

11 Inhibitory Effects of Total Flavonoids Extracted from the Peel of Citrus sinensis Osbeck ‘Hongjiang’ on α-Glucosidase and Pancreatic Lipase Activities

LIN Haisheng , RAO Mengwei , QIN Xiaoming , WU Qingxiao , ZHANG Chaohua , YU Guoshi , ZHANG Hailong

2023, 39(10):89-96. DOI: 10.13982/j.mfst.1673-9078.2023.10.1337

[Abstract](128) [HTML](154) [PDF 23.76 M](566)

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To enhance the utilization of the peel of Citrus sinensis Osbeck ‘Hongjiang’, an optimal extraction process for flavonoids was developed. To this end, an orthogonal experimental design was adopted, and ultrasonic-assisted extraction was performed; the flavonoid yield served as the evaluation index. Subsequently, the inhibitory effects of the extract on α-glucosidase and pancreatic lipase were investigated. The results demonstrated that the optimal conditions included an ultrasonic temperature of 70 ℃, solid-liquid ratio of 1:5, and extraction time of 50 min. The resulting total flavonoid yield was 82.57 mg/g, considerably higher than that achieved by traditional ethanol extraction (23.56 mg/g). The IC50 values of the flavonoid extract from the peel of C. sinensis ‘Hongjiang’ (CSFE) for α-glucosidase and pancreatic lipase were 2.95 mg/mL and 28.54 mg/mL, respectively. The inhibitory effects of CSFE on pancreatic lipase were concentration-dependent between 10 and 50 mg/mL. Moreover, mixed-type inhibition was observed for α-glucosidase and pancreatic lipase. These findings indicate that CSFE exhibited good inhibitory effects against α-glucosidase and pancreatic lipase, providing a theoretical foundation for future research on its hypoglycemic and weight reducing functions.

12 Cloning and Bioinformatics Analysis of a KR Domain Gene of Marine Streptomyces

XUE Yongchang , LIU Yongliang , XU Jia , LIU Changbin

2023, 39(10):97-103. DOI: 10.13982/j.mfst.1673-9078.2023.10.1348

[Abstract](99) [HTML](183) [PDF 47.74 M](362)

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Ketoreductase (KR) is an important component of polyketide synthase (PKS) that can catalyze the reduction of β-keto groups and is employed in synthesizing chiral drugs. In addition, it plays a key role in the synthesis of polyketide compounds. A 1,331 bp KR domain gene was amplified from Streptomyces sp. X-66 genomic DNA and subjected to bioinformatics analysis herein. BLAST alignment results showed that the sequence consisted of FAS KR and PKS KR, and its core functional region was concentrated in a region of the PKS KR gene sequence. The maximum ORF region was estimated to encode 333 amino acids, with a theoretical isoelectric point of 4.80, and a molecular formula of C1500H2419N433O463S6. The instability index was 24.85. It is speculated that the coding product is an acidic stable protein with low hydrophilicity, without signal peptides or transmembrane structures. The secondary structure was primarily comprised of α-helices and random coils. SDS-PAGE results suggested that its relative molecular weight was ~70 ku. Amino acid multiple sequence alignment revealed that the KR3 protein belongs to the B1-type KR. Subsequently, the amino acid sequence of KR3 was used to predict and test its tertiary structure model. According to molecular docking and visualization analysis, the key residues involved in the binding of KR3 protein to its ligand were predicted to be 204Thr, 206Thr, and 207Leu. According to relevant studies, the binding mode in which KR3 protein guides the substrates into the active center is consistent with B-type KR. These findings provide a scientific basis for further investigation into the functions of KR3 and the synthesis of new chiral drugs and polyketides.

13 Selection of a Biogenic Amine-degrading Staphylococcus Strain and Evaluation of Its Degradation Properties

DUAN Yufan , ZHONG Aiai , XIAO Yu , WANG Chuanhua , JIANG Richu , WANG Yuanliang

2023, 39(10):104-112. DOI: 10.13982/j.mfst.1673-9078.2023.10.1384

[Abstract](103) [HTML](85) [PDF 52.41 M](400)

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Recently, fermented meat products have become increasingly popular owing their rich nutrient profile and unique flavor. However, hygiene issues, such as excessive biogenic amine content, frequently occur in fermented meat products. Elevated biogenic amine content has raised public concerns about product safety. Herein, a strain aM, capable of degrading eight common types of biogenic amines was isolated from traditional fermented meat via culturing on a double-layered chromogenic medium and performing high-performance liquid chromatography (HPLC). The biogenic amine oxidase activity and growth characteristics of different strains were considered in the selection process. The strain was identified as Staphylococcus warneri according to the 16S rDNA and glycolysis analysis. Following incubation in Luria-Bertani (LB) liquid medium at 37 ℃ for 24 h, the total degradation rate of biogenic amines was 18.78%, whereas the degradation rates of phenylethylamine, tryptamine, and tyramine were 28.56%, 23.16%, and 22.45%, respectively. In addition, the effects of different environmental conditions on the degradation rate of biogenic amines by aM were investigated. The highest degradation rate was observed at 30~40 ℃, pH value 7, and under a salt mass concentration of 0%~6%. These findings provide a foundation for optimizing the fermentation conditions in the future application of the strain.

14 Illumina MiSeq Analysis of the Fungal Community Structure in Medium-high-temperature and High-temperature Daqu

WANG Yurong , CAI Wenchao , TIAN Longxin , ZHOU Jiaping , LIU Juzhen , GUO Zhuang

2023, 39(10):113-118. DOI: 10.13982/j.mfst.1673-9078.2023.10.1342

[Abstract](86) [HTML](168) [PDF 44.73 M](364)

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The fungal diversity of special-flavor Baijiu, namely medium-high-temperature and high-temperature Daqu, from Yingtan, Jiangxi Province was analyzed through high-throughput sequencing. The results showed that Aspergillus (18.40%), Xeromyces (18.16%), Rhizopus (11.33%), and Lichtheimia (10.01%) were the dominant fungal genera in Daqu. The diversity analysis further suggested that fungal diversity and abundance in the medium-high-temperature Daqu were significantly higher than those in the high-temperature Daqu (P<0.05), and their overall fungal community structures differed significantly (P=0.001). In particular, Rhizopus, Rhizomucor, and Lichtheimia were the potential key genera in the medium-high-temperature Daqu, whereas Candida, Hyphopichia, and Deuteromycetes were the potential key genera in the high-temperature Daqu. Variance analysis indicated that the abundance of Rhizopus, Lichtheimia, Candida, and Xeromyces differed significantly between the two types of Daqu (P<0.05). Moreover, correlation analysis revealed that the network structures of the fungal genera in the two Daqu differed significantly, and the stability of the fungal community in the high-temperature Daqu was higher. In conclusion, as the production temperature of special-flavor Daqu increases, the diversity and abundance of the fungal communities in it will gradually diminish, leading to a considerable alteration in the community structure; however, the stability of the fungal community structure and the complexity of the ecological network in Daqu will increase.

15 Analysis of Bacillus velezensis YE-1 Stress Tolerance and Safety

ZOU Yanyan , OU Dexin , DONG Jingjing , WANG Yang , YE Yingwang

2023, 39(10):119-127. DOI: 10.13982/j.mfst.1673-9078.2023.10.1359

[Abstract](102) [HTML](151) [PDF 54.40 M](398)

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The stress tolerance and safety of Bacillus velezensis YE-1, an Aspergillus flavus antagonist, were analyzed herein to provide theoretical insights for further research and application of this strain. The survival rates of the strain at different temperatures (40, 50, 60, 70 and 80 ℃), NaCl mass fractions (1%, 2%, 3%, 4%, 5%, 6% and 7.5%), artificial gastric solution exposure (1, 2 and 3 h), and artificial intestinal solution exposure (2, 4 and 6 h) were determined. Additionally, the diameters of the inhibition zones corresponding to drug treatments were measured to assess the stress tolerance and drug sensitivity of the strain. The results showed that the survival rate of B. velezensis YE-1 is 33.60% after 20 min treatment at 80 ℃; 19.75% after 2 h treatment with 7.5% NaCl; 33.57% after 3 h treatment in artificial gastric fluid; 64.24% after 6 h treatment in artificial intestinal fluid. Moreover, it is sensitive to most drugs. This indicates that the strain has a certain degree of stress tolerance and drug sensitivity. Additionally, the in vivo safety of B. velezensis YE-1 was evaluated via murine oral gavage studies at three doses (107, 108 and 109 CFU/mL) in a volume of 20 mL/kg•bw. The results revealed that gavage for 14 days imposed no adverse effects on the behavior, body weight, food intake, biochemical indices, hematological indices, organ indices, or histopathology of the mice. In conclusion, Bacillus velezensis YE-1 has a certain degree of stress tolerance and acceptable safety, rendering it a promising candidate for further development and practical application.

16 Physicochemical Properties and Antioxidant Activity of Chinese Yam Polysaccharides Extracted by Different Methods

XU Xiang , PANG Xujia , ZHANG Mingwei , ZHANG Ruifen , JIA Xuchao , DONG Lihong , MA Qin , ZHAO Dong , HUANG Fei

2023, 39(10):128-138. DOI: 10.13982/j.mfst.1673-9078.2023.10.1276

[Abstract](132) [HTML](254) [PDF 25.90 M](413)

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In this study, single factor experiments and response surface methodology were used to optimize the conditions for ultrasonic-assisted enzymolysis extraction of polysaccharides from the raw material, Guangdong Chinese yam (CYP-UE). Then, the physicochemical characteristics (such as monosaccharide composition and molecular weight) and antioxidant activities of the Chinese yam polysaccharides obtained by ultrasonic-assisted enzymolysis extraction (CYP-UE), hot water extraction (CYP-H), ultrasonic-assisted extraction (CYP-U) or enzymolysis extraction (CYP-E) were compared. The results showed that the optimal ultrasonic-assisted enzymolysis extraction conditions were: cellulase, 8,000 U/g; pectinase, 4,000 U/g; papain, 8,000 U/g; enzymolysis temperature, 60 ℃; enzymolysis time, 90 min; ultrasonic treatment temperature, 63 ℃; ultrasonic treatment time, 48 min; ultrasonic power, 234 W. Under the optimal extraction conditions, the extraction yield of CYP-UE was 15.26%. CYP-UE had the highest yield and reducing sugar content (29.88%) among the four polysaccharides. The four polysaccharides had the average molecular weight distribution from 4.50 to 10.20 ku, and were mainly composed of glucose, galacturonic acid and galactose. CYP-UE had the smallest molecular weight (4.50 ku) and the highest percentage of glucose (96.48%). The four polysaccharides showed the characteristic absorption peaks of polysaccharides, and possessed good solution stability and solubility. The four polysaccharides had different antioxidant activities, with CYP-UE having a higher iron ion reducing power (17.08 µmol FeE/g DW) and a higher ABTS+ radical scavenging ability (IC50=2.42 mg/mL). Accordingly, the ultrasonic-assisted enzymolysis extraction can be used to prepare Chinese yam polysaccharides with a high yield and high activity.

17 Relationship between the Oxidative Activity and Amino Acid Structure of Fermented Polypeptides from Dendrobium aphyllum

LIN Danni , HUANG Junting , ZHONG Yuming , WANG Qin , XIAO Gengsheng , LIU Huifan

2023, 39(10):139-150. DOI: 10.13982/j.mfst.1673-9078.2023.10.1558

[Abstract](125) [HTML](308) [PDF 103.75 M](386)

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The polypeptide DPP of Dendrobium aphyllum was obtained by microbial solid-state fermentation and sequenced by HPLC-MS/MS in our previous research, revealing six polypeptide sequences: DDDY, DYDD, MAK, AVTF, RSS, and MLCA. The relationship between the antioxidant function of DPP and its amino acid structure was investigated herein. To this end, the quantitative structure-activity relationship (QSAR) model was applied and an in vitro cellular antioxidant activity assay with HepG2 cells and erythrocyte hemolysis assay were performed to evaluate the antioxidant capacity of the peptide. Additionally, correlation analyses were performed to assess the effect of amino acid structure on the antioxidant activity. The results showed that all six synthetic peptides and DPP exhibited antioxidant activity (P<0.05). Among them, MLCA showed the strongest DPPH and ABTS radical scavenging ability, iron-reducing power, and erythrocyte hemolysis protection. The IC50 was 0.89, 0.99, 1.34, and 0.68 mg/mL, respectively. Meanwhile, the AVTF peptide exhibited the strongest cellular antioxidant activity with an EC50 of 0.02 mg/mL. Hydrogen- and electron-donating amino acids and hydrophobic amino acids contributed to the antioxidant activity of DPP. The favorable amino acids at each point included: Met as the N-terminal amino acid; Leu or Val as the second amino acid at the N-terminal; Leu as the third amino acid at the C-terminus. In addition, Ala contributed to the antioxidant activity of the peptides, whereas changes in the Tyr position had minimal impact on the antioxidant activity. This study establishes a theoretical framework for comprehensive investigation of the structure-activity relationship between antioxidant peptides, laying the foundation for further research on antioxidant peptides.

18 Effects of Different Natural Antioxidant Emulsions on the Storage Quality of Refrigerated Fish Balls

LIU Zhiyu , ZHANG Xiangyu , JIANG Congyun , CHANG Lili , CUI Haozhe , TANG Yue

2023, 39(10):151-159. DOI: 10.13982/j.mfst.1673-9078.2023.10.1270

[Abstract](113) [HTML](186) [PDF 14.71 M](336)

Abstract:
In order to explore the effects of natural antioxidant emulsions on the preservation outcome of refrigerated fish balls, this research used casein as the emulsifier to build an oil-in-water emulsion system, and explored the effect of casein dosage and storage time on the stability of the emulsion. Emulsions with different natural antioxidants (carnosic acid, apple polyphenols, and grape seed polyphenols) were mixed with fish meat paste to prepare fish balls. The hardness, elasticity, gel strength, thiobarbituric acid value (TBA), total number of bacteria, and sensory score of fish balls were used as indicators to examine the effects of different antioxidant emulsions on the quality of fish balls during the storage at 4 ℃. It was found that after 14 days of storage, the particle size of the emulsion with 2% casein was 372.33 nm and the potential was 33.53 mV, indicating the best stability. The addition of a natural antioxidant emulsion could significantly improve the hardness, gel strength, TBA value, and total colony number of the fish balls during storage (P<0.05). In addition, the hardness, gel strength, and TBA value of the fish balls treated with the carnosic acid-casein emulsion were 511.79 g, 293.64 g, and 0.64 mg/kg, respectively, at the end of storage (which were significantly superior to those involving the apple polyphenols- and grape seed polyphenols-casein emulsions),, with the total number of bacteria being 4.95 lg CFU/g after 12 days of storage (which was still within the standard range). The research results showed that the carnosic acid-casein emulsion had the greatest preservative effect on the quality of fish balls during storage.

19 Effects of Different Freezing Methods on the Freezing Characteristics and Quality of Mango Chunks

LI Jinghao , ZHANG Shiying , CHENG Lina , YU Yuanshan , PENG Jian , LI Lu , AN Kejing , XIAO Gengsheng

2023, 39(10):160-169. DOI: 10.13982/j.mfst.1673-9078.2023.10.1195

[Abstract](118) [HTML](290) [PDF 1.50 M](325)

Abstract:
The freezing characteristics and quality changes of mango chunks under liquid nitrogen spray freezing (LNF-40~-100 ℃) were investigated, and comparisons were made with those under refrigerator freezing (RF-20 ℃), and normal immersion freezing (IF-20 ℃). The results show that the temperature for the maximum freez concentration of the mango was -17.98 ℃, the exothermic enthalpy ∆H was -236.8 J/g, and the freezing rate (r) was 0.14~1.40 ℃/min. Among them, the r of LNF-100 ℃ increased by 900%~7.63% compared with other groups; the ratio of heat transfer coefficient (d) increased by 4.6 times compared with the RF-20 ℃ group; Compared with the RF-20 ℃ and IF-20 ℃ groups, the total freezing time and the time across the maximum ice crystal formation zone were shortened by 9 042 s and 4 657 s, and 5 475 s and 870 s, respectively; The color of the mango chunks was also close to that of fresh mango; The firmness retention rate was 83.12%; Water loss was 2.75%; More than 90% of the total phenolic content, antioxidant activity and Vc were retained; The content of exopolysaccharide increased by 0.44 mg/g; The total colony counts before and after freezing decreased by 0.84 lg CFU/g; Pearson's correlation analysis revealed the effects of different freezing methods on the quality of mango blocks, ∆E, water loss, total phenolic content, and Vc content can be used as the basis for effective evaluation; Cluster analysis (CA) confirmed that LNF-100 ℃ can significantly reduce the quality deterioration of mango chunks during freezing. This study provides theoretical basis and technical guidance for the development of high-quality frozen mangoes obtained by a highly efficient freezing process.

20 Effects of Different Aging Methods on the Quality of Kazakh Mutton during Frozen Storage

DU Tingting , ZHANG Li , XU Zequan , WANG Zirong

2023, 39(10):170-177. DOI: 10.13982/j.mfst.1673-9078.2023.10.0977

[Abstract](105) [HTML](71) [PDF 31.33 M](409)

Abstract:
The effects of ultrasound-assisted freezing after aging, conventional refrigeration after aging and direct freezing on the quality of frozen mutton were studied. Taking the Kazakh sheep semimembranous muscle and the longissimus dorsi muscle as the research objects, the tenderness, color and water retention capacity of mutton during frozen storage were measured, and the effects of three aging methods on the quality of mutton were also analyzed. RThe results showed that the thaw loss (6.93% and 7.24%) and cooking loss (33.67% and 30.12%) of the semimembranous muscle and longissimus dorsi muscle in the conventional cold aging following 12-week freezing group were smaller than those of the other two groups, having the greatest water retention, slowest color deterioration and the best eating quality. The shearing force (84.4 N, 86.4 N) and myofibrillar fragmentation index (MFI; 46.3, 47.6) values of the semimembranous muscle and longissimus dorsi muscle in the ultrasound-assisted aging following freezing group were worse than those for the other groups, having the worst eating quality. For the direct freezing group, the thaw loss (7.22% and 11.06%) and shear force (98.2 N, 95 N) of the semimembranous muscle and the longissimus dorsi muscle were significantly higher than those of the other two groups (P<0.05) at the 12th week, and the eating quality of mutton was the worst. In summary, the refrigerated aging had the least negative impact on the quality of mutton during frozen storage, which is a more suitable aging method before the frozen storage of mutton, resulting in better preservation of mutton’s edible quality.

21 Effect of γ-aminobutyric Acid on the Storage Quality of Fresh-cut Potato

GAN Wanying , DENG Mengsheng , ZHANG Jie , LI Zhaoling , TONG Kai

2023, 39(10):178-184. DOI: 10.13982/j.mfst.1673-9078.2023.10.1200

[Abstract](108) [HTML](89) [PDF 25.81 M](414)

Abstract:
In order to explore the influences of gamma-aminobutyric acid (GABA) on the storage quality of fresh-cut potato, fresh-cut thin potato slices were soaked in GABA solutions at different concentrations (10, 15, 20 and 25 g/L). The changes of color, moisture content, total phenolic content, polyphenol oxidase content, malondialdehyde content and relative electrical conductivity during storage were measured. The results showed that all the GABA solutions at different concentrations could effectively inhibit browning, and the L* values at the 6th day were 1.69%~5.39% higher than that of the control, with the best treatment being at the concentration of 15 g/L GABA, which effectively inhibited the activity of polyphenol oxidase (PPO) and reduced the utilization of total phenolics. Further investigations showed that in the GABA treatment, the activity of peroxidase (POD) increased, whilst the malondialdehyde content and relative conductivity significantly decreased (P<0.05). On the other hand, GABA could effectively maintain the quality of fresh-cut potato slices by reducing water loss, and the loss of soluble solids and titrable acids. GABA inhibited enzymatic browning reaction primarily through maintaining cell membrane integrity, and inhibiting PPO-catalyzed conversion of phenolics, while slowing down the loss of water and nutrients, and ultimately ensuring the storage quality of fresh-cut potato slices.

22 Comparison of Pitaya Peel Powder Dried Quality Using Different Processing and Storage Methods

RAN Siting , LIANG Xiaofeng , WANG Jie

2023, 39(10):185-193. DOI: 10.13982/j.mfst.1673-9078.2023.10.1214

[Abstract](81) [HTML](294) [PDF 1.12 M](364)

Abstract:
Differences in the physical and chemical indices, active substances, and antioxidant activities of dried pitaya peel powder during processing and storage were analyzed using various methods, including hot air, microwave, and vacuum freeze drying. The results showed that the lowest moisture content (3.76%), highest rehydration ratio (3.67), and lowest color difference (26.11) were attained via vacuum freeze-drying peel powder. Moreover, the total flavonoid (36.81 mg/g), vitamin C (42.22 mg/100 g), and anthocyanin (28.06 mg/100 g) contents, as well as the total antioxidant capacity, as measured by fluorescence recovery after photobleaching (FRAP; 1.02 Fe2+/100 g) were significantly higher in freeze-dried samples compared to other samples (P<0.05). Meanwhile, the microwave-dried pitaya peel powder had the highest total phenolic content (271.01 mg/100 g) and exhibited the best scavenging capacity for hydroxyl (82.77%), DPPH (95.10%), and ABTS+ radicals (96.86%) during storage, the vacuum-freeze-dried pitaya peel powder exhibited the lowest color difference reduction, best preservation of total flavonoids and total phenols, highest ABTS+• scavenging capacity (84.10%), and highest total antioxidant capacity, as measured by FRAP (0.84 Fe2+/100 g). Furthermore, microwave-dried powder demonstrated the highest anthocyanin and vitamin C retention ability, and the highest hydroxyl radical scavenging capacity (88.82%). In contrast, the retention of active substances in hot air-dried pitaya peel powder was inadequate. In conclusion, vacuum freeze-dried pitaya peel powder exhibited the highest quality during processing and storage. This study provides a useful reference for the production and processing of pitaya peel powder.

23 Effects of Second-stage Homogenization Pressure on the Quality of Butter-based Whipped Cream

SONG Zhixin , WANG Wenqiong , YUAN Peipei , WA Yunchao , GU Ruixia

2023, 39(10):194-200. DOI: 10.13982/j.mfst.1673-9078.2023.10.1316

[Abstract](90) [HTML](150) [PDF 38.31 M](340)

Abstract:
After high-pressure homogenization and heat treatment, the butter-based whipped cream was subjected to a second round of homogenization at different pressures ranging from 1.0 to 5.0 MPa. Products that did not undergo a second homogenization step served as the control to compare the changes in stability and whipping properties. The results showed that the particle size distribution of fat globules in the control followed an obvious bimodal distribution, emulsion stability was poor, and whipping time required was 372.00 s, whereas the foaming rate was only 193.70%. Additionally, numerous flocculated fat globules were observed under a light microscope. In contrast, following a second pressured homogenization step at 1.0 to 3.0 MPa, the average size of the fat globules decreased, stability and foaming rate were higher, and a shorter wiping time was required. Furthermore, the number of flocculated fat globules was significantly reduced. Compared with the control, the application a pressure of 3.0 MPa during the second homogenization improved the stability of the product, reduced the whipping time from 372.00 s to 306.50 s, and increased the foaming rate from 193.70% to 235.10%. Moreover, the second homogenization at 3.0 MPa effectively prevented the flocculation of emulsion fat globules. Thus, this second homogenization step improved the overall stability and quality of the produce. Therefore, by applying this protocol, the requirements of industrial production for high-quality whipped cream can be fulfilled.

24 Purification of Panax notoginseng Saponins by Rosin-based Adsorption Resin and the Associated Adsorption Mechanism

HUANG Jinfu , JIANG Lijuan , LI Wen , XIE Wenbo , HU Yingli , BAI Lijuan , LUO Guoyou , LEI Fuhou

2023, 39(10):201-212. DOI: 10.13982/j.mfst.1673-9078.2023.10.1360

[Abstract](91) [HTML](91) [PDF 133.12 M](381)

Abstract:
A new type of rosin-based adsorption resin (RBAR) was synthesized using divinylbenzene as a cross-linker and hydrogenated rosin (β-acryloxylethyl) ester and methacrylic acid as functional monomers. The RBAR was characterized by FT-IR, TGA, particle size analysis, SEM, and N2 adsorption–desorption isotherm analysis. Moreover, the adsorption of RBAR for Panax notoginseng saponins (PNS) was also examined. The results showed that RBAR had good thermal stability, uniform particle size distribution, a regular spherical shape, a relatively high specific surface area (563.37 m2/g), and a highly micro/mesoporous structure. Moreover, RBAR exhibited a high adsorption capacity (127.97 mg/g) for PNS under the following conditions: initial concentration of 6 mg/mL, temperature of 328 K, a solid-liquid ratio of 0.046 g/mL, and adsorption time of 180 min. The resin can be regenerated with 70% ethanol; after being reused ten times, the adsorption rate remained >97%. Under optimal conditions, the PNS mass fraction increased from 46% to 80% following purification by RBAR. Additionally, RBAR exhibited better desorption and purification than commercial resin D101. Through adsorption kinetics, isotherm evaluation, thermodynamic model fitting, and pore structure characterization, the adsorption mechanism of RBAR for PNS was explored. The mass transfer process was primarily controlled via liquid film diffusion, conforming to the pseudo-first-order kinetics. Furthermore, the adsorption isotherms conformed to the Freundlich isotherm model, and the adsorption mechanism comprised heterogeneous multilayer physical adsorption. More specifically, hydrophobic interactions, hydrogen bonding, and pore filling collectively contribute to the driving force behind the adsorption of PNS. These findings offer a theoretical foundation for developing new PNS purification technologies.

25 Comprehensive Evaluation of Nutritional Quality of Centennial Cane Brown Sugar

LIU Zeyin , XU Wen , LU Bin , HUANG Xiaoqiang , WU Shuisheng

2023, 39(10):213-224. DOI: 10.13982/j.mfst.1673-9078.2023.10.1298

[Abstract](78) [HTML](244) [PDF 1.02 M](325)

Abstract:
To explore the composition and nutritional quality of the Centennial Cane brown sugar, the physicochemical indexes, nutritional constituents, active components and antioxidant activities of 3 batches of Centennial Cane brown sugar and 14 batches of commercially available brown sugar were determined. The nutritional value of Centennial Cane brown sugar was evaluated by the TOPSIS method. The results showed that the Centennial Cane brown sugar contained reducing sugar (9.10%), protein (1.54 g/100 g), fat (1.30 g/100 g), 13 amino acids (0.87 g/100 g) and 12 kinds of mineral elements (19 812.84 mg/kg). The contents of essential amino acids (0.16 g/100 g), and contents of trace elements, K (18 466.70 mg/kg), Ca (629.33 mg/kg), Fe (59.57 mg/kg) and Zn (12.18 mg/kg), were higher. The contents of total flavonoids and total polyphenols were 3.69 mg/g and 5.69 mg/g, respectively. The DPPH IC50 and FRAP values of the Centennial Cane brown sugar were 15.01~16.44 mg/mL and 0.053~0.063 mmol/g, respectively. The comprehensive analysis of entropy weight TPOSIS showed that the comprehensive nutritional quality of brown sugars S1, S8 and S12 were better and can be selected as high-quality brown sugars. In this study, the nutritional value of brown sugar was comprehensively evaluated by constructing the entropy weight TOPSIS function evaluation model, to provide certain reference for brown sugar deep processing and the development of medicinal health functional products.

26 Comparison Analysis of Physical Characteristics of ‘Muzao’ Fruit with Different Maturities

WEN Fang , CHEN Dongxiao , LI Zhigang , SHI Jianchun , WANG Yu , HAO Xiaoling , SONG Changli

2023, 39(10):225-232. DOI: 10.13982/j.mfst.1673-9078.2023.10.1264

[Abstract](87) [HTML](161) [PDF 21.68 M](378)

Abstract:
In order to make full use of ‘muzao’ fruit resources and explore the utilization value of ‘muzao’ with different maturities, the changes of physical characteristics (such as edible rate, color and texture) of ‘muzao’ fruits with different maturities were compared and analyzed through using ‘muzao’ at the white ripe stage, half red stage and full red stage as the test materials. The results showed that of the fruits at the white-ripe and half-red-ripe and full-red-ripe stages had relatively high edible rate (>94%). During the transition period from the white-ripe stage to the half-red-ripe stage tthen the full-red-ripe stage, the a value of the fruit peel increased from -6.10 to 27.92, the ∆E value increased from 50.63 to 74.31, the L value and b value decreased from 68.90 and 41.68 to 34.95 and 29.12, respectively. The color of the peel gradually changed from bright white, green yellow to dark red, and the color difference increased (P<0.05). The L value and a value of the fruit flesh increased from 75.49, -8.53 to 80.24, -5.73, respectively. The b value and ∆E value decreased from 32.68 and 40.00 to 25.25 and 30.76, respectively. The flesh color changed gradually from dark green to greenish white, and the color difference decreased (P<0.05). The firmness and chewiness of ‘muzao’ fruit decreased from 13.39 and 7.16 at the white-ripen stage to 7.68 and 5.26 at the full-red-ripe stage, respectively. The adhesiveness increased from 0.79 to 2.13. The cohesiveness and elasticity changed very little, ranging from 0.22 to 0.28 and 2.12 to 2.56, respectively, and becoming essentially constant after the white-ripe period. Therefore, that the ‘muzao’ fruits at the white-ripe stage and half-red-ripe stage have good economic perspective for processing, though the color quality and texture quality of ‘muzao’ fruits with different maturities differ. For fruit processing and utilization, the effects of raw fruit material’s color and texture characteristics on the process parameters and the sensory quality of final product should be considered. The research results provide a theoretical basis for the early harvest, processing and utilization of ‘muzao’ fruit, which is of great significance for promoting the healthy development of ‘muzao’ industry and guiding production practice.

27 Optimization of the Extraction of Polysaccharides from Pleurotus citrinopileatus and Evaluation of Their Immunomodulatory Activity

WEN Dingyuan , LIANG Shuangmin , GUO Qi , SONG Xiaoxiao , GE Changrong , XIAO Zhichao

2023, 39(10):233-234. DOI: 10.13982/j.mfst.1673-9078.2023.10.1409

[Abstract](90) [HTML](167) [PDF 66.56 M](382)

Abstract:
The extraction of polysaccharides from Pleurotus citrinopileatus (PCP) was optimized, and the immunomodulatory effects of the purified polysaccharides were assessed. The optimal conditions to extract polysaccharides from P. citrinopileatus were determined using a single-factor response surface methodology and comprised an extraction temperature of 59.81 ℃, extraction time of 2.40 h, and liquid-solid ratio of 29.91 mL/g. Under these conditions, the predicted yield was 18.82%, and the actual yield was 18.60%. Three polysaccharide components (PCP-1, PCP-2, and PCP-3) were separated and purified from PCP using DEAE Sepharose Fast Flow column. The polysaccharide compositions and molecular weights were analyzed using ion chromatography and high-performance gel permeation chromatography. PCP-1 was found to be composed of galactose, with a molecular weight of 1.90×104 u; PCP-2 was composed of galactose and glucose at a molar ratio of 4.36:5.64, with a molecular weight of 2.76×104 u; PCP-3 was composed of fucose, glucosamine hydrochloride, galactose, glucose, and glucuronic acid at a molar ratio of 0.07:0.11:0.51:7.46:1.85, with a molecular weight of 4.81×104 u. The immunomodulatory activity of PCP in macrophage RAW264.7 cultures was evaluated in vitro. PCP-1, PCP-2, and PCP-3 at 25~200 g/mL were non-toxic to RAW264.7 cells and enhanced their proliferation. Moreover, the polysaccharides substantially increased NO release and enhanced the phagocytic ability of RAW264.7 cells. Additionally, following treatment with PCP-1, PCP-2, or PCP-3 at 200 μg/mL, NO production by RAW264.7 peaked at 11.40, 11.56, and 11.76 μmoL/L, respectively.

28 Comparison of the Functional Properties of Soy Protein Isolate Films Enhanced by Inorganic Nanoparticles

HU Jingyao , LI Dan , WANG Mingyue , WANG Siqi , ZHANG Wanhui , ZHANG Jiaxin , WANG Xiquan , ZHENG Huanyu

2023, 39(10):244-252. DOI: 10.13982/j.mfst.1673-9078.2023.10.1350

[Abstract](97) [HTML](61) [PDF 36.93 M](381)

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Soybean protein isolate (SPI) is a biodegradable biopolymer. However, its application in the packaging industry has been limited by its lack of antibacterial properties, poor mechanical performances, and deficient barrier properties. SPI/nano-ZnO (SZ) and SPI/nano-TiO2 (ST) composite films were prepared herein by the addition of different amounts of nano-ZnO and nano-TiO2 to SPI. Furthermore, various packaging properties of the composite films were compared to identify the nanomaterial more conducive to enhancing the properties of SPI films. The results showed that the dispersity of nano-ZnO in the SPI film solution was superior to that of nano-TiO2. Moreover, Nano-ZnO exhibits better compatibility with SPI and superior synergistic effects. The mechanical performance, barrier properties, and antibacterial properties of SZ composite films were also superior to those of their ST counterparts (P<0.05). Compared to the SPI film, the SZ3 composite film, containing 3% ZnO, showed a higher tensile strength. More specifically, tensile strength increased from 6.64 MPa to 18.33 MPa. Meanwhile, the water vapor permeability (WVP) decreased from 20.63×10-2 to 2.94×10-2 g•mm/(m2•h•kPa), and the oxygen permeability (OP) reduced from 3.32×10-5 to 1.54×10-5 g•m/(m2•d•kPa). In addition, the composite films exhibited excellent antibacterial performance against Escherichia coli and Bacillus cereus, with a more pronounced effect observed as the nanoparticle concentration increased. Thus, both films demonstrated considerable potential in the application of active packaging. Collectively, these results provide a theoretical reference for the improved application of SPI films.

29 Preparation of Olive Pomace Low-sugar Compound Chewable Tablets and Evaluation of Its Antioxidative Properties and Safety Profile

YE Wenbin , FAN Liang , HU Wenbin , YANG Wen , SUN Na , WANG Linlin

2023, 39(10):253-262. DOI: 10.13982/j.mfst.1673-9078.2023.10.1483

[Abstract](107) [HTML](265) [PDF 104.43 M](302)

Abstract:
The dietary fiber from olive dregs in Longnan was used to prepare low-sugar compound chewable tablets with the polysaccharides from Viscum coloratum fruit and Naematelia aurantialba. The optimal formula for the tablets was xylitol (16%), citric acid (0.18%), N. aurantialba (6%), V. coloratum fruit polysaccharide (0.25%), 0.01% calcium chloride and sodium chloride, 0.03% D-sodium erythorbate, 1% magnesium stearate, and 0.5% maltodextrin. The low-sugar compound chewable tablets were characterized by a complete shape, moderate hardness, uniform thickness, moderate sweet and sour taste, good chewiness, prominent olive flavor, harmonious odor, and uniform color. The levels of heavy metals detected were all lower than the national safety standards (<0.05 mg/kg), and no pathogenic bacteria (e.g., Salmonella or Staphylococcus aureus) were detected. The number of Escherichia coli and fungi was well below the national safety standards. Moreover, the tablets has a strong total antioxidant capacity (ABTS+•) and a good scavenging effect on DPPH, hydroxyl radicals (•OH), and superoxide anions (O2-•), with no acute or chronic toxicological effects in mice. The results demonstrated that the low-sugar compound chewable tablets prepared using olive pomace exhibited favorable sensory indices and quality in accordance with the national standard.

30 The Quality of Tangerine Peel Tea with Different Aging Time was Compared and Analyzed

DENG Haidan , SHAN Baojun , HUANG Jiaying , FENG Xinshu , TANG Xiaomin , GE Yuewei , LIAO Peiran , SUN Xiaoming , YANG Quan

2023, 39(10):263-270. DOI: 10.13982/j.mfst.1673-9078.2023.10.1315

[Abstract](109) [HTML](190) [PDF 21.21 M](507)

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Dried Chen Pi teas aged for different times from the Xinhui area of Guangdong Province were used as the raw materials. The color, taste and major constituents of these Chen Pi teas were examined by the spectrophotometer, electronic tongue, high performance liquid chromatography and UV spectrophotometry to determine the effects of aging time on the quality of the teas and the correlations. The results show that the color values, L*, a* and b*, had linear regression relationship with the aging time. Based on the PCA analysis of the taste, the changes in the response values of sourness and umami taste were the greatest (-10.69~-25.73, 4.97~9.88), which allow distinguishing the tea aged for one year from the teas aged for years. With the increase of aging time, the contents of total flavonoids, total polysaccharides, nobiletin and tangeretin increased significantly, whilst the contents of hesperidin and total polyphenols decreased. The correlation analysis showed that there were significant correlation among the color, taste and chemical components, and such changes were significantly correlated to the changes of hesperidin and total flavonoids in the Chen Pi tea. Taken together, the color, taste and chemical components of Chen Pi tea were influenced by aging time (with a significant correlation), which provides a basis for determining the aging time of Chen Pi tea.

31 Antioxidant and Hypoglycemic Activities of Polyphenol Extracts from Sugarcane Molasses and Their Application in Low-GI Mooncakes

FANG Jiaqin , DONG Yuhao , PAN Zhenhui , CHEN Chun , GAO Tong , HUANG Qiang , FU Xiong

2023, 39(10):271-277. DOI: 10.13982/j.mfst.1673-9078.2023.10.1324

[Abstract](82) [HTML](323) [PDF 1.41 M](228)

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Polyphenol extracts were obtained from sugarcane molasses using Amberlite XAD-2 adsorbent resin, and their physicochemical properties were determined. The total phenolic content of the polyphenol extract was 36.41 μg GAE/mg (gallic acid equivalent). The IC50 values for DPPH and ABTS+ free radical scavenging were 0.049 mg/mL and 0.311 mg/mL, respectively. The oxygen radical absorbance capacity (ORAC) was 1 528.48 μmol TE/g (Trolox equivalent). Furthermore, according to the hypoglycemic activity analysis with respect to α-glucosidase, the IC50 of the polyphenol extract was 0.05 mg/mL. These results suggest high antioxidant and hypoglycemic activities of the extract. Subsequently, sugarcane molasses were added during the production of mooncakes. The products were compared to those containing equal amounts of oligo-maltose molasses. The results indicate that mooncakes containing sugarcane molasses had superior sensory quality score (93) and a lower glycemic index (GI; 30.81). Thus, mooncakes containing sugarcane molasses constitute a low GI food. In summary, molasses rich in polyphenols exhibit good antioxidant activity, and their addition to mooncakes improves the associated quality and GI value. This study provides a theoretical basis for the study and application of molasses as a low-GI healthy food.

32 Comparative Analysis of the Aroma Components of Different Ripe Pu-erh Tea Varieties Based on HS-SPME-GC-MS

GOU Yi , XIA Lifei , ZHANG Yanmei , TIAN Yiping , TONG Jiayin , CHEN Linbo

2023, 39(10):278-288. DOI: 10.13982/j.mfst.1673-9078.2023.10.1220

[Abstract](124) [HTML](150) [PDF 6.38 M](301)

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The aroma quality and composition characteristics of different ripe Pu-erh tea varieties in Yunnan were analyzed herein. Four varieties, namely Yunkang-10, Qingshui-3, Zijuan, and Menghai-Dayezhong, were selected for analysis. The bud and two or three of the youngest leaves on each tea shoot were harvested and processed into ripe Pu-erh tea by sun-drying and fermentation. Sensory evaluation was conducted to analyze the quality of the tea. Based on HS-SPME-GC-MS, variance analysis, heatmap analysis, and orthogonal partial least squares discriminant analysis (OPLS-DA) were performed to evaluate the similarities and differences in the aroma components of different varieties. Yunkang-10 presented a typical aging aroma, Qingshui-3 had a sweet aroma, and Zijuan exhibited sweet and floral aromas. The aroma characteristics of Menghai-Dayezhong were rich, exhibiting aging, floral, fruity, and woody aromas. A total of 82 volatile components were identified in the four varieties of ripe Pu-erh tea. More specifically, 68, 56, 54 and 54 volatile components were identified from Yunkang-10, Qingshui-3, Zijuan, and Menghai-Dayezhong, respectively. Among the aroma components of Zijuan, ketones accounted for the highest proportion, whereas methoxybenzenes accounted for the highest proportion of the aroma components in the other three varieties. However, obvious differences were detected in the aroma components and relative contents among the varieties. Based on the OPLS-DA model, 13 distinctive aroma components were selected, among which methoxybenzenes represented the dominant component of the aging aroma; β-Ionone and β-Ionone epoxide were important contributors to the sweet and floral aromas of Zijuan. In conclusion, the aroma quality of the four varieties of ripe Pu-erh tea exhibited substantial differences, and the quality differences may be attributed to the content differences of the 13 aroma components identified.

33 Determination of Phenolic Compounds in Mulberry Wine Pomace by HPLC-Q-time-of-flight Mass Spectrometry

HAN Yucheng , LIU Xueming , YANG Chunying , YANG Chunli

2023, 39(10):289-297. DOI: 10.13982/j.mfst.1673-9078.2023.10.1474

[Abstract](97) [HTML](319) [PDF 2.10 M](308)

Abstract:
For the purpose of establishing a theoretical foundation and experimental support to improve the utilization of wine pomace, the phenolic compounds in mulberry wine pomace were analyzed by high-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (HPLC-Q-TOF-MS). Ultimately, a technique for qualitatively analyzing the phenolic chemicals in the Yunsang No.2 mulberry wine pomace was developed. The ZORBAX SB-Aq (2.1 mm×100 mm, 1.8-Micron) chromatographic column was used in liquid chromatography, whereas an aqueous solution of acetonitrile and 0.1% (V/V) formic acid was used as the mobile phase for gradient elution. Furthermore, an ESI ion source was utilized for mass spectrometry detection in the negative ion mode. In total, 14 phenolic compounds were detected in the Yunsang No.2 mulberry wine pomace. Additionally, standard samples were analyzed by high-performance liquid chromatography (HPLC) as a control to quantitatively determine the polyphenols detected by HPLC-Q-TOF-MS. The composition of phenolic substances in mulberry wine pomace was found to be similar to that of mulberry fruits; however, the contents of each phenolic compound were lower in the former. Among the various types of anthocyanin phenols, pelargonium-3-glucoside exhibited the highest content (718.30 μg/g), meanwhile, catechin was the most abundant non-anthocyanin polyphenol (1 805.87 μg/g). These findings indicate that mulberry wine pomace has a high content of phenols and has the potential as a raw material for developing healthy food.

34 Characterization of the Flavor Substances in the Original Camellia Oil Obtained by Different Treatments Based on HS-SPME-GC-MS and ROAV Methods

GUAN Jihua , TANG Xingyue , WU Jianwen , LI Guiqing , LU Shunzhong

2023, 39(10):298-306. DOI: 10.13982/j.mfst.1673-9078.2023.10.1297

[Abstract](113) [HTML](61) [PDF 15.10 M](340)

Abstract:
In this paperstudy, the flavor substances in the original camellia oils were prepared by pressing withobtained by three treatments, including frying the seeds before pressing, and steaming the seeds before pressing, and boiling the oil after pressing (F-OCO, S-OCO, B-OCO), and key flavor substances in three original Camellia oils were characterized with headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) and the relative odor activity value (ROAV) methods. A total of 12 kinds of alcohols (0.33%~5.69%), 20 kinds of esters (10.94%~16.50%), and 14 kinds of acids (0.63%~6.76%), 5 kinds of ketones (1.50%~6.76%), 13 kinds of alkanes (0.61%~3.00%), 7 kinds of olefins (6.94%~19.63%), 1 kinds of phenols species (1.21%~2.42%) species, 6 kinds of aldehydes (26.19%~52.32%), and 28 kinds of heterocyclic compounds (11.81%~42.84%) were identified in three original camellia oil. Principal component analysis results showed that the original camellia oils obtained by the three treatments differed significantly in the types of flavor substances, with a total of 106 flavor substances being identified in three original camellia oils. ROAV method results showed the significant differences in the key flavor substances in original camellia oils obtained by the three treatments. There were 48 flavor substances in F-OCO, with the key flavor substances being nonanal, n-hexanal, 2-pentylfuran, n-neoaldehyde, heptanoic acid, caproic acid, heptanal, benzaldehyde, etc. There were 38 flavor substances in S-OCO, with the key flavor substances in S-OCO being nonanal, 2-pentylfuran, γ-dodecolactone, n-new aldehyde, 1-octen-3-ol, n-hexanal, D-limonene, γ-octolactone, styrene, etc. There were 75 flavor substances in B-OCO, with the key flavor substances in B-OCO being nonanal, γ-dodecane Esters, n-hexanal, n-octanal, 2-pentylfuran, 1-octen-3-ol, and D-limonene.

35 Analysis of the Strains and Drug Resistance of Salmonella spp. Isolated from Pork and Pork Products in Nanjing

WU Haijing , CHENG Yiyu , SHEN Wei , FENG Qiushi , LIU Yan , LIU Xinmei

2023, 39(10):307-314. DOI: 10.13982/j.mfst.1673-9078.2023.10.1362

[Abstract](121) [HTML](165) [PDF 1010.96 K](308)

Abstract:
Salmonella is a common bacterial pathogen causing foodborne diseases in China; therefore, it is crucial to closely monitor its presence in relation to meat consumption. From 2018 to 2021, a total of 545 pork and pork products in Nanjing were collected for this study. The selective culture method was utilized to isolate Salmonella, and the strains were identified via serological and molecular biological methods, such as multilocus sequence typing (MLST). Finally, the antibiotic susceptibility test was utilized to analyze the drug resistance of the isolated strains. The results show that a total of 44 Salmonella strains were identified in the samples available in the market, with an average detection rate of 8.07%. In particular, pig viscera exhibited the highest detection rate at 30.49%. Serotype analysis revealed the four most commonly isolated Salmonella species in the pork products: Salmonella typhimurium, Salmonella enterica serovar Rissen, Salmonella enterica subsp. enterica serovar Derby, and Salmonella enterica serovar London. Genotyping results further suggested that the ST19 was the dominant Salmonella strain in contaminated pork samples, accounting for nearly 20.45% of all isolated strains. Among the detected Salmonella, 38 strains exhibited obvious resistance to tetracycline, accounting for 86.36% of the total. Meanwhile, the resistance of all strains to ceftazidime, cefotaxime, and cefoxitin was <10%. Additionally, one multidrug resistant Salmonella strain was isolated. The presence of resistance-related genes and a total of seven categories of antibiotics associated were successfully identified. Collectively, this study provides detailed data analysis for Salmonella contamination in pork and pork products in Nanjing, Jiangsu, establishing a theoretical foundation for the comprehensive control of Salmonella in meat products.

36 Development of a Qualitative Detection Method for Pseudomonas aeruginosa in Bottled Water

ZENG Haiyan , DENG Yingzhuang , LI Wanhua , CHEN Yicai , WANG Li

2023, 39(10):315-323. DOI: 10.13982/j.mfst.1673-9078.2023.10.1247

[Abstract](102) [HTML](163) [PDF 50.54 M](332)

Abstract:
A qualitative detection method for Pseudomonas aeruginosa in bottled water developed and its performance was evaluated. Appropriate cultivation conditions and meat-based enrichment broth were selected according to the inoculation results at low bacterial concentrations. Moreover, a single-factor test was performed to optimize the enrichment medium formula for inoculation at low bacterial concentrations. Thereafter, a multiple comparison test was conducted to optimize the solid medium for selection and separation. Commercially available bottled water was used and spiked with different concentrations of reference strains, followed by ozone addition for 0, 30, 60 and 90 min. The pre-treated water was then tested using the proposed qualitative detection method. More specifically, 4 g/L mannitol was added to tryptic soy broth (TSB). The bacteria were cultivated in liquid media at 42 ℃ for 6~8 h. Next, sodium 0.20 g/L pyruvate was added to CN agar and cultured at 42 ℃ for 24~48 h. Finally, MALDI-TOF MS was adopted to ensure accurate, rapid, and high-throughput detection of potentially pathogenic bacteria, including P. aeruginosa. The results were compared to those obtained via the GB 8538-2022 method in terms of sensitivity, selectivity, and specificity. Different types of samples were also selected to evaluate the wide range of applications that can be assessed using the proposed method. The results demonstrated that the proposed method can identify P. aeruginosa at concentrations as low as 3 CFU/250 mL. Moreover, it identified interfering bacteria at a concentration range of 1 000~10 000 CFU/250 mL. The detection and identification performances for different samples were statistically significant (x2=25.45, P<0.05). Thus, the method established in this study exhibits high sensitivity and specificity, ease of use, and high efficiency compared to existing methods.

37 Research Progress on the Extraction, Purification and Detection Method of Sulforaphane and Sulforaphene

LI Xiuxia , QU Yang , LI Jianrong , CUI Fangchao , YANG Haozheng , YU Zhangfu , SHEN Ronghu

2023, 39(10):324-330. DOI: 10.13982/j.mfst.1673-9078.2023.10.1308

[Abstract](164) [HTML](217) [PDF 1.48 M](322)

Abstract:
Epidemiological studies have shown that cruciferous vegetables such as broccoli and radish possess effects such as anti-inflammatory, anti-cancer and cardiovascular disease-preventing functions, mainly because such vegetables are rich in glucosinolates (which are hydrolyzed to isothiocyanates after the vegetable is chopped or chewed). Sulforaphane and sulforaphene are natural isothiocyanate compounds with the highest anticancer activities. In this paper, the extraction and purification methods of sulforaphane and sulforaphene from several main vegetables and seeds of Raphanus sativus and Brassica oleracea are described, with the emphasis on the solvent extraction method and modern extraction techniques for sulforaphane and sulforaphene. Quantitative analysis methods for sulforaphane and sulforaphene such as the 1,2-benzenedithiol (BDT) colorimetric method, high performance liquid chromatography (HPLC), ultrahigh pressure liquid chromatography (UPLC) and gas chromatography-mass spectrometry (GC-MS) are compared. The advantages and disadvantages of open column chromatography, solid phase microextraction (SPE), high speed countercurrent chromatography (HSCCC) and preparative liquid chromatography are analyzed.Various extraction, detection, separation and purification methods are then analyzed and summarized. The future development trends of the extraction and purification technologies for sulforaphane and sulforaphene are also discussed, so as to provide a theoretical reference for the processing, utilization and nutrient preservation technologies of cruciferous vegetables such as radish.

38 Research Progress on the Effect of Amylose on Rice Food Quality

ZHU Guoyin , GAO Yuanyuan , PENG Xingyun

2023, 39(10):331-340. DOI: 10.13982/j.mfst.1673-9078.2023.10.1267

[Abstract](135) [HTML](339) [PDF 20.55 M](426)

Abstract:
Rice and rice products occupy an important position in the traditional diet of Chinese residents. The content and structure of amylose not only determine the physicochemical properties of rice starch, but also affect significantly the processing characteristics and eating quality of various rice foods. This paper reviewes the processing characteristics, flavor quality and edible quality of seven typical rice foods, including cooked rice, rice porridge, rice noodle, rice cake, fried rice slice, tangyuan (glutinous rice balls), and zongzi (sticky rice dumpling wrapped in bamboo leaves). The important roles of amylose in the quality formation and digestion of these rice foods are also analyzed. On one hand, the content of amylose affects the water absorption and expansion of starch granules, and then affects the gelatinization, gelation and crystallization processes of rice starch during processing, thereby determining the sensory properties (such as structure and texture) of the rice foods; On the other hand, the structure of amylose affects its crystallinity and the entrapment of flavor molecules, thereby influencing the digestibility of rice foods and participating in the formation of flavor and quality. This work provides a theoretical reference for the technological innovation and modernization of rice food processing.

39 Application of Plant Essential Oils in Packaging

LI Mohan , JIAO Liyong

2023, 39(10):341-348. DOI: 10.13982/j.mfst.1673-9078.2023.10.0934

[Abstract](104) [HTML](138) [PDF 11.78 M](269)

Abstract:
Recently, using natural antibacterial agents instead of chemical preservatives in foods has garnered increasing attention. Accordingly, essential oils have been widely studied and applied in the functional packaging of food products as these liquid secondary plant metabolites are volatile, natural, and safe. Several studies have shown that, following the addition of essential oils, food packaging can enhance the antibacterial and antioxidant activities of foods and slow enzymatic browning; moreover, it alters the gaseous environment surrounding the food product and reduces water vapor penetration. This article introduces the biological mechanisms of plant essential oils and summarizes the current research, development, and applications regarding their utilization as an active ingredient. Indeed, myriad applications of essential oils have been shown to improve product quality and reduce associated waste: use in food packaging; introduction to active or intelligent packaging; addition to the surface coating of products or packaging; filling atmosphere packaging; introduction of small packaging bags to ordinary packaging; addition to packaging films. The common techniques used in plant essential oil application, including biodegradable biofilms, microcapsules, nanoemulsions, and electrospinning, are also described. The primary aim of this article was to provide a resource to inform the development of new applications of plant essential oils in the packaging field.

40 Research Progress on the Pharmacological Action and Application of Medicine-food Homologous Citrus aurantium L. var. amara Engl.

XIE Xinyue , XIA Yanli , XU Ke , MEI Guofu , YU Bo , YI Jianming , HU Ping , LUO Chao

2023, 39(10):349-356. DOI: 10.13982/j.mfst.1673-9078.2023.10.1307

[Abstract](138) [HTML](184) [PDF 1.06 M](404)

Abstract:
Citrus aurantium L. var. amara Engl. (CAVA), which was the first batch of traditional Chinese medicines published in the catalogue of medicine and food homology, contains chemical components such as volatile oils, flavonoids, polysaccharides, alkaloids, and coumarins. It has pharmacological effects such as antioxidant, anti-inflammatory, antibacterial, antiviral, antitumor and hypolipidemic functions, and has been used in certain industrial applications including food, medicine and daily chemical products. As a component of a healthcare product or an ingredient of a traditional Chinese medicine formula, CAVA can play a role in regulating body functions or treating diseases, and demonstrates unique value in the big health field. In recent years, CAVA has drawn increasing interest, and research on its pharmacological effects and applications have grown over time. This article systematically reviewed the research related to CAVA from China and overseas, summarizes aspects such as the pharmacological functions and application status of CAVA, to promote the development process for in-depth research and development of CAVA, and provide a theoretical basis for future research and comprehensive development and utilization of CAVA.

41 Research Progress on Allergenic Soy Proteins and Related Allergenicity Reduction Techniques

HUI Tianran , SHI Yifan , TANG Ting , WANG Jiahui , HUANG Hengyou , XING Guangliang

2023, 39(10):357-364. DOI: 10.13982/j.mfst.1673-9078.2023.10.1256

[Abstract](160) [HTML](217) [PDF 16.12 M](356)

Abstract:
Soybean is an important food crop in China, with a protein content of 35%~40% (m/m). However, soy protein is one of the most common food allergens, and soy allergy has emerged as a public health concern requiring urgent intervention. The β-conglycinin (7S), soy globulin (11S), Gly m Bd 28K, and Gly m Bd 30K (P34) are considered the main components of soy allergens responsible for triggering allergic reactions. To date, there is no cure for soy allergy, with the only strategy to prevent allergic reactions focused on a strict avoidance diet. However, studies have indicated that the allergenicity of soybean allergens can be reduced via specific processing methods or technological means. Various allergenicity reduction techniques, including thermal, ultra-high-pressure, and enzymatic treatments, as well as genetic engineering methods, have garnered widespread attention. This paper reviews the types of soybean allergens, the commonly used allergenicity reduction techniques, and the advantages and disadvantages of each technique, with the aim of providing a reference for the development of hypoallergenic soybean foods.

42 Research Progress on Natural Polysaccharides as Nanocarriers for the Treatment of Inflammatory Bowel Disease

LIU Xinxin , ZUO Cuiling , SUN Lina , LI Xin , WANG Xiangtao

2023, 39(10):365-374. DOI: 10.13982/j.mfst.1673-9078.2023.10.1177

[Abstract](137) [HTML](367) [PDF 32.82 M](481)

Abstract:
Inflammatory bowel disease (IBD) is a chronic, multifactorial, recurrent disease characterized by immune system disorders and intestinal inflammation. Natural polysaccharides are pH-responsive, gastric tolerant, biodegradable and mucoadhesive by colonic microbiota, and have good anti-inflammatory and intestinal flora-regulating capacities, thereby being considered as ideal carriers for the design of novel preparations for IBD. Natural polysaccharides are used as nano-carriers to encapsulate drug targeting the colon, which not only improves the bioavailability of drugs, but also offers a synergistic therapy. This article reviews the mechanism underlying the synergistic treatment of IBD based on natural polysaccharide nanocarriers and the applications of polysaccharides as carriers in treating IBD.

43 Research Progress on the Regulatory Functions of Grifola frondosa Polysaccharides in Lipid Metabolism

ZHANG Yuhang , ZHAO Shuang , LIU Guiqiao , XU Xiaoling , MA Chuangui

2023, 39(10):375-384. DOI: 10.13982/j.mfst.1673-9078.2023.10.1138

[Abstract](111) [HTML](257) [PDF 10.84 M](338)

Abstract:
Grifola frondosa is one of edible and medicinal fungi, containing many active ingredients that are beneficial to human beings. The polysaccharide of Grifola frondosa is a kind of functional polysaccharides with unique structure and multiple bioactiviites. It can ameliorate abnormal lipid metabolism caused by high calorie diet, has the characteristics of low toxicity, wide-spectrum function and many targets in regulating lipid metabolism. Lipid metabolism disorder refers to the abnormality of lipids and their metabolites in the blood and other tissues. High-fat diet, lack of exercise, metabolic syndrome and other factors can cause the occurrence and development of lipid metabolism disorder, which seriously harms human health. Lipid metabolism disorder may lead to dyslipidemia, arteriosclerosis and obesity, which can seriously affect health and even threaten life. In recent years, many natural polysaccharides have been used as prebiotics to prevent metabolic disorders through regulating the expression of key genes and gut microbiota. Grifola frondosa polysaccharide can be used as a functional food to treat or prevent hyperlipidemia, arteriosclerosis and obesity. This paper explores the effects of Grifola frondosa polysaccharide on lipid metabolism from the aspects of regulating triglycerides, fatty acids and cholesterol metabolism as well as gut microflora structure.

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Volume 39,Issue 10,2023 Table of Contents