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ZHANG Juan, ZHANG Ling, WANG Jiacheng, LI Guocai
2025,41(5):1-9, DOI: 10.13982/j.mfst.1673-9078.2025.5.0384
Abstract:
Oleanolic acid (OA) and betulinic acid (BA) are common bioactive substances in various fruits and vegetables. In this study, pure natural OA-BA nanoparticles (NPs) were prepared using OA and BA as raw materials through a supramolecular assembly strategy. The microstructure, hydrophilicity-hydrophobicity balance, particle size distribution, and sustained release capability of OA-BA NPs were characterized. The protective effect of OA-BA NPs on the inflammatory response induced by lipopolysaccharide (LPS) in RAW264.7 cells was clarified, as well as its protective effect on LPS induced acute lung injury in ICR mice. The results indicated that OA-BA NPs exhibited a sickle-shaped structure, a water contact angle of 36.6°, a hydrophilic diameter of approximately 360 nm, and an accumulated release of approximately 80% in a pH 7.4 medium over 48 hours. In vitro experiments demonstrated that treatment with OA-BA NPs significantly reduced the expression of cytokines TNF-α and IL-6 and significantly increased the expression of IL-10. Tail intravenous injection of OABA NPs effectively reduced LPS-induced acute lung injury in mice. Compared with the model group, the expression of p-PI3K, p-PDK1, p-AKT, and p-GSK-3β proteins in lung tissues of the OA-BA NPs treatment group significantly decreased. In conclusion, OA-BA NPs exhibit favorable dispersion, stability, and sustained release properties. They demonstrate the ability to modulate the LPS-induced release of inflammatory factors and effectively ameliorate LPS-induced inflammatory lung injury. The underlying mechanism is potentially associated with the activation of the PI3K/AKT/GSK-3β signaling pathway. The successful development of this nanopreparation presents a novel approach for managing sepsis-induced inflammatory injury in early clinical intervention.
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LAI Xi, WU Junlin, CHEN Chun, FU Xiong
2025,41(5):10-18, DOI: 10.13982/j.mfst.1673-9078.2025.5.0479
Abstract:
This study aimed to evaluate the alcohol detoxification and liver protection effects of seven food-derived compounds (samples 1 to 7) using an acute alcoholic liver injury model in mice induced using 0.14 mL/10 g of 56° liquor. After treatment, behavioral changes were observed, and the blood alcohol concentration, activity of key alcoholmetabolizing enzymes, biochemical indicators of liver injury, and histopathological morphology of the liver were determined. Treatment with sample compounds reduced the intoxication rate in all groups (lowest percentage: 33.33%), extended the intoxication time by up to 54.03%, and shortened the time to regain the righting reflex by up to 31.65%. The lowest blood alcohol concentration among the groups was observed at 1 h and 4 h in mice treated with sample 2 (30.17 and 3.79 μmol/L, respectively). The alcohol dehydrogenase activity in mice treated with sample 2 and the aldehyde dehydrogenase activity in mice treated with sample 1 were reduced by 31.92% and 30.40%, respectively. The levels of serum aspartate aminotransferase and alanine aminotransferase in mice treated with sample 5 significantly decreased by 23.87% and 39.87%, respectively. The malondialdehyde content in mice treated with sample 1 decreased by 29.66%, and the total superoxide dismutase content in mice treated with sample 2 increased by 52.94%. Histopathological examination revealed that treatment with the sample compounds improved the alcohol-induced abnormal cell structure and fat vacuolation in the liver. In conclusion, the seven food-derived compounds had significant alcohol-detoxifying and liver protection effects, through mechanisms partially related to enhancing the activity of alcohol-metabolizing enzymes and improving liver antioxidant capacity. Moreover, the differential effects of the food-derived compounds are related to the ratio of their total sugar and phenolic content, with samples 1 and 2 showing the best effects. The results of this study provide a theoretical basis for further developing and utilizing natural products for alcohol detoxification and liver protection.
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CHEN Juchun, LU Zerong, HUANG Pantian, CHEN Yongchun, ZHAO Fei, ZHANG Bin, HU Ruibiao, LIU Feitong, FANG Xiang
2025,41(5):19-27, DOI: 10.13982/j.mfst.1673-9078.2025.5.0253
Abstract:
To investigate the regulatory effects of probiotic drops on gut health and microbiota of infants, sixteen healthy volunteers aged 6 to 24 months were recruited and their diet was supplemented with probiotic drops containing Bifidobacterium longum subsp. infantis R0033 and B. breve M-16V for 30 days. Their fecal short-chain fatty acid (SCFA) and branched-chain fatty acid (BCFA) contents, gut microbiota composition, and secretory immunoglobulin A were analyzed before and after the 30-day period of probiotic drop intake. The infants’ fecal SCFA concentrations showed an increase (the acetic acid level increased significantly from 63.97 mmol/L to 85.36 mmol/L (P<0.05)). Their fecal BCFA concentration also increased significantly from 1.86 mmol/L to 4.80 mmol/L (P<0.05). There was no significant change in the diversity of gut microbiota (P>0.05). At the species level, the relative abundances of Clostridium innocuum and C. cateniformis showed significant increase (P<0.05), whereas the relative abundances of B. longum, B. breve, and B. bifidum were increased but not a level of statistical significance (P>0.05). At the genus level, the relative abundances of Lachnoclostridium and Coprobacillus showed significant increase (P<0.05). The fecal concentration of secretory immunoglobulin A showed no significant difference (P>0.05). In conclusion, 30-day intake of probiotic drops can increase the concentrations of SCFA and BCFA and the relative abundances of beneficial bacteria in the infant gut. Probiotic drops are thus beneficial to gut health of infants.
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ZHANG Yaxin, LI Yongjun, LIANG Jiaxi, LIU Huifan
2025,41(5):28-35, DOI: 10.13982/j.mfst.1673-9078.2025.5.0399
Abstract:
Exosome secretion by IEC-6 intestinal epithelial cells was induced by Dendrobium officinale polysaccharide (DOP) to investigate the TNF-α-induced protective effect of the small intestinal epithelial barrier. The secreted exosomes were extracted by ultracentrifugation. The morphology of exosomes was observed by transmission electron microscopy, the marker proteins HSP70, TSG101, and CD63 were detected by western blot, and the particle sizes of exosomes were determined by nanoparticle tracking analysis. The effects of DOP on the expression of tight junction proteins in intestinal epithelial tissues were clarified by western blot. The activities of glutathione peroxidase (GSH-PX), superoxide dismutase (SOD), and catalase (CAT) were measured. The effects of DOP on the expression of tight junction proteins in the intestinal epithelium were detected by Western blot, and the activities of oxidative stress kinase GSH-PX, SOD, and CAT were determined. The results showed that the particles were disc-shaped (diameter: 30~150 nm) and contained the signature proteins TSG101, HSP70, and CD63. The particles were identified as exosomes. The exosome DE produced by DOP incubation can be taken up by IEC-6 cells. The expression of ZO-1, Occludin, and MUC1 proteins in IEC-6 cells of mice in the DOP group increased by 104.63%, 70.09%, and 52.34%, respectively. The activities of antioxidant enzymes SOD, CAT, and GSH-PX were increased by 52.16%, 43.40%, and 122.89%, respectively. In summary, DOP can improve the antioxidant enzyme activity and enhance the expression of tight junction proteins in intestinal epithelial cells through exosomes to repair intestinal barrier damage.
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JIANG Yuzhen, CHENG Yuying, YANG Yang, ZHONG Shanwei, HUANG Anqing, LIU Junxi, DU Bing, LI Pan
2025,41(5):36-48, DOI: 10.13982/j.mfst.1673-9078.2025.5.0222
Abstract:
Aspongopus chinensis Dallas (ACD) is classified as a traditional medicinal and edible insect, and exhibits diverse biological effects. Polypeptides from ACD (hereinafter referred to as ACD polypeptides) were used to treat arecoline-induced GES-1 cells to clarify their protective effects against arecoline-induced GES-1 cell injury. After treatment, antioxidant and mitochondrial function indicators were evaluated. Treatment with 250 and 1 000 μg/mL of ACD polypeptides increased respective cell viability scores by 4.94% and 10.89%, superoxide dismutase activities by 22.33% and 38.29%, and glutathione content by 23.65% and 40.10%, while reducing respective lactate dehydrogenase activities by 1.51% and 8.99% and reactive oxygen species (ROS) levels by 25.62% and 48.75%. Additionally, ACD polypeptides alleviated mitochondrial damage by modulating mitochondrial membrane potential and ATPase activity. Transcriptomic analyses revealed that ACD polypeptides mitigate GES-1 cell injury by regulating necroptosis. Finally, RT-qPCR and western blot were employed to confirm that ACD polypeptides downregulate p62, Hsp90, cPLA2, RIPK1, RIPK3, and MLKL expression in this pathway (P<0.01). In summary, ACD polypeptides mitigate cellular oxidative damage, preserve mitochondrial function, and alleviate cell necrosis by downregulating key genes and protein expression in the necroptosis pathway. This study provides new insights into mitigating arecoline-induced damage to the gastric mucosa and establishes a theoretical foundation for developing ACD polypeptide products.
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2025,41(5):49-60, DOI: 10.13982/j.mfst.1673-9078.2025.5.1321
Abstract:
The improvement effects of Ganoderma sinense polysaccharide (GSP) on the learning and memory abilities of mice with exercise-induced fatigue were investigated in this study. GSP was obtained through water extraction and ethanol precipitation. Its monosaccharide composition was analyzed, and relevant biochemical indicators of mice were measured. The results showed that three polysaccharide components (GSP-A1, GSP-B1, GSP-C1) were obtained through the isolation and purification of GSP. GSP-A1 was composed of Fuc, Rib, Man, Gal, Glc, Ara and Rha, GSP-B1 was composed of Man, Fru, Gal, Glc, Xyl, Glu-Ac, Gal-Ac, and GSP-C1 was composed of Glc, Rha, Xyl, Glu-A, Gal-Ac. Compared with the exercise induced fatigue model group, the mice in the GSP-A1, GSP-B1, and GSP-C1 groups had significantly reduced escape latencies (by 23.82%, 49.82%, and 39.35%, respectively), significantly increased dark avoidance latencies (by 29.40%, 89.00%, and 56.49%, respectively), significantly increased levels of hepatic glycogen and muscle glycogen, significantly decreased levels of oxidative stress and inflammatory factors in the hippocampus, significantly increased levels of neurotransmitters NE, 5-HT and DA, significantly increased expression of anti-apoptosis gene Bcl-2 mRNA, and significantly decreased expression of pro-apoptosis genes Bax and Caspase-3 mRNA. In summary, GSP can improve the learning and memory abilities of mice with exercise-induced fatigue by reducing the levels of oxidative stress and inflammatory factors, while inhibiting neuronal apoptosis, which provides a new idea for the application and development of Ganoderma sinense polysaccharides in the field of functional foods.
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YUAN Fang, WANG Chunyan, LI Li
2025,41(5):61-67, DOI: 10.13982/j.mfst.1673-9078.2025.5.0257
Abstract:
MiCTR1-interacting proteins in mango were identified, and the molecular mechanism of MiCTR1 regulating the ripening process of mango fruit was preliminarily clarified. Using Tainong No. 1 mango as the material, cDNA libraries of mango pulp were established. A bait vector was constructed. After the self-activation detection of the bait vector, MiCTR1-interacting proteins were screened from the cDNA library and analyzed by reverse verification. Their functions were identified by aligning with sequences on the NCBI website. The primary and secondary cDNA libraries were 5.7×106 and 1.2×107 CFU/mL, respectively, with a recombination rate of 100% and insert lengths of 1 000 to 2 000 bp, and the bait vector PGBKT7-MiCTRI had no self-activation. A total of 21 initial positive clones were screened in the yeast two-hybrid library, and after rotation verification, 20 MiCTR1-interacting proteins were finally obtained. Their main functions involved genetic metabolism, biosynthesis of chlorophylls and vitamin E, material transport, material metabolism, cell growth, and photosynthesis. In summary, the cDNA libraries of mango pulp constructed in this study were of high quality and complete. MiCTR1-interacting proteins were identified by yeast two-hybrid library screening, and their functions were analyzed. This study lays a theoretical foundation for further clarifying the molecular mechanism of MiCTR1 regulating the ripening of mango fruit.
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ZHANG Qiuying, SUN Jingjing, WANG Wei, JIANG Chengcheng, LIU Lili, HAO Jianhua
2025,41(5):68-78, DOI: 10.13982/j.mfst.1673-9078.2025.5.0373
Abstract:
In the study, 2-O-α-D-glucosyL-L-ascorbic acid (AA-2G) was prepared using L-ascorbic acid and β-cyclodextrin as substrates under the catalytic action of marine cyclodextrin glucosyltransferase MY20. The separation and purification process and antioxidant activity of AA-2G were examined. By using the cationic ion exchange resin SK1B and the anionic ion exchange resin WA30, the process parameters for separating AA-2G from anion exchange resin WA30 were optimized. The optimal process parameters were determined through response surface experiments: eluent concentration, 0.15 mol/L; eluent flow rate, 3.00 mL/min; eluent pH value 7. Under these conditions, the purity of AA-2G purified was 91.23 wt.%, with a recovery rate of 89.92 wt.%. On this basis, a multi-step purification process was established, in which increased the purity of AA-2G from the initial 50.31 wt.% to 95.62 wt.%, resulting in a 1.90-fold increase of purity and a recovery rate of 85.12 wt.%. In vitro antioxidant analysis of the prepared AA-2G revealed that the scavenging rates for superoxide anion, hydroxyl radical and DPPH radical were 91.63%, 90.21% and 95.20%, respectively, indicating that the enzymatically prepared AA-2G possessed antioxidant activities. The study provides a theoretical basis for the development of high-purity AA-2G.
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2025,41(5):79-88, DOI: 10.13982/j.mfst.1673-9078.2025.5.0408
Abstract:
Human lactoferrin is involved in various biological activities, such as antimicrobial, anti-inflammatory, and anti-tumor activities, as well as immune regulation. Thus, it has broad application prospects in food, cosmetics, and feed additives. However, the high cost of extracting lactoferrin from milk restricts its mass production and application. A potential solution is to produce recombinant human lactoferrin (rhLF) by constructing a high-yield cell factory. In this study, the promoter and signal peptide in the rhLF gene expression element were optimized, resulting in an almost four-fold increase (from 215.00 to 849.52 mg/L) in total protein expression in the supernatant. Furthermore, rhLF production was increased by overexpressing protein secretion-promoting factors related to the rhLF production and secretion pathway and regulating cellular stress response. After the redox state of yeast cells under production pressure was balanced by overexpressing Yap1 (which regulates the glutathione redox system) and Msn2 (which enhances oxidative tolerance), the total protein in the supernatant of rhLF-expressing strains increased from 849.52 mg/L to 1 055.68 mg/L. Finally, the target protein was semiquantified, showing an almost 4.8-fold increase (from 34.82 mg/L to 197.30 mg/L). In this study, the protein production capacity of rhLF-expressing strains was greatly improved by combining various strategies, providing guidance for the efficient secretory expression of rhLF in Pichia pastoris.
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ZENG Qiaohui, ZHOU Miaoshan, OU Cansheng, DENG Senrong, LIN Miaoluan, PENG Mingjun, WANG Jingjing
2025,41(5):89-103, DOI: 10.13982/j.mfst.1673-9078.2025.5.0350
Abstract:
While the COVID-19 pandemic and COVID-19-related mortality in China have been under control, SARSCoV-2 remains infectious and transmissible. Inhibiting the activity of SARS-CoV-2 main protease (SARS-CoV-2 Mpro) can reduce viral infectivity. A screen for peptides from Porphyra haitanensis proteins with inhibitory potency toward SARSCoV-2 Mpro was performed, and twenty-nine P. haitanensis proteins identified through a literature search. Ten representative proteins were selected from among them based on predicted physicochemical properties and potential allergenicity. These representative proteins were subsequently subjected to simulated gastrointestinal hydrolysis to screen out the peptides with lengths in the range of 2~5 amino acids. These were subjected to predictive screening based on the physicochemical properties of the peptides of Porphyra haitanensis. Twenty-one hydrophilic and non-toxic peptides with no potential allergenicity were identified and assessed as ligands for the receptor SARS-CoV-2 Mpro. Bioactive peptides with high affinity for the target protein were identified by molecular docking, and the binding modes and interactions between the bioactive peptides and the target protein were analyzed by 2D and 3D visualization. Some of the active peptides entered the active center of the target protein and bound to SARS-CoV-2 Mpro forming hydrogen bonds, π-bonds, and alkyl bonds. The peptide that exhibited the highest bound fraction was DDGSF (145.441), followed by DQF (143.819), and then DGPW (141.446). These studies suggest that peptides have the potential to inhibit SARS-CoV-2 Mpro, and that P. haitanensis proteins thus have potential as nutritional supplements with possible protective efficacy against SARS-CoV-2.
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WEN Rou, GUO Mengmeng, LU Hang, LI Shuguo
2025,41(5):104-113, DOI: 10.13982/j.mfst.1673-9078.2025.5.0279
Abstract:
The inhibitory effects of wheat alkylresorcinols (ARs) on α-amylase and α-glucosidase (key enzymes in carbohydrate digestion) and the underlying mechanisms were examined. The hypoglycemic effect of wheat ARs was determined in in vitro α-glucosidase and α-amylase inhibition tests. The inhibition types of ARs towards α-amylase and α-glucosidase were inferred by enzymatic kinetics and Lineweaver-Burk curves. The underlying mechanisms were further evaluated through molecular docking and molecular simulation dynamics. When the mass concentration of ARs was 100 μg/mL, the inhibition rates of α-amylase and α-glucosidase activities were 58.68% and 57.49%, respectively, which were slightly lower than those of α-amylase and α-glucosidase activities (63.51% and 60.20%) at an acarbose (positive control) mass concentration of 100 μg/mL. The half-maximal inhibitory concentration of ARs against α-amylase and α-glucosidase were 48.02 and 33.29 μg/mL, respectively. The inhibition types were identified as reversible and competitive inhibitions for both enzymes. The docking score was -4.864, and the molecular mechanics with generalized Born and surface area solvation result was -44 kcal/mol. The low docking score and binding free energy indicated that ARs bound more stably to and had a greater inhibitory effect on α-glucosidase than on α-amylase. At the molecular level, ARs bound to the amino acids PHE327, ASN544, LYS811, and SER556 of α-glucosidase mainly through hydrogen bonds, hydrophobic interactions, and water bridges. Experimental studies and theoretical analysis showed that wheat ARs strongly inhibit α- amylase and α-glucosidase and thus can be used as a natural inhibitor of these enzymes. These findings may guide the development of functional foods or lowglycemic-index foods for regulating blood glucose.
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ZHAO Nannan, HUANG Jiaping, CUI Jinming, JIA Aiqing, ZHU Xuan, LIN Ying, WANG Jian
2025,41(5):114-123, DOI: 10.13982/j.mfst.1673-9078.2025.5.0276
Abstract:
Mytimacin-4 from Mytilus galloprovincialis has strong bacteriostatic activity against gram-positive and gram-negative bacteria. However, the production of mytimacin-4 has been rarely studied, which limits its subsequent product development and application. In this study, the gene sequence of mytimacin-4 was codon optimized in Escherichia coli and constructed in the expression vector pET-28a. Then, pET-28a-mytimacin-4 and each of the expression vectors containing different combinations of molecular chaperones (pG-KJE8, pKJE7, pGro7, pG-Tf2, and pTf16) were co-transformed into E. coli BL21 (DE3) for induced expression and activity identification. The results showed that the co-expression of molecular chaperones significantly improved the soluble expression of mytimacin-4 in Escherichia coli. Notably, the optimized yields of the recombinant strain BL21(DE3)/pET-28a-mn4/pG-KJE8 ranged from 200 to 400 mg/L, the highest reported. Purified mytimacin-4 was obtained by metal-ion affinity chromatography product of the expression products. The purified mytimacin-4 showed strong inhibitory activity against Staphylococcus aureus, E. coli, and Vibrio parahaemolyticus. In this study, an engineering strain with high expression of mytimacin-4 was constructed, which provided technical support for applying mytimacin-4 in veterinary medicine and aquatic feed.
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WANG Wei, GU Meng, WANG Yuxian, GAO Zhen, JIANG Ling
2025,41(5):124-135, DOI: 10.13982/j.mfst.1673-9078.2025.5.0401
Abstract:
To effectively utilize discarded orange peel as a resource and enhance the value of fruit products, we extracted pectin from orange peel using eco-friendly citric acid-sodium citrate buffer solutions at different pH values, then analyzed the physicochemical properties and biological activities of the extracted pectin. Pectin yield ranged from 13.1% to 36.3%, with an average galacturonic acid content of 75.81% and an average esterification degree of 26.67%. Orange peel pectin exhibited good antioxidant and bile acid binding capacity, with scavenging capacity of 95.14% for •OH, 49.62% for DPPH•, and 38.39% for ABTS+• at a concentration of 10 mg/mL. High-molecular-weight pectin demonstrated elevated bile acid binding ability. A Ca2+ binding assay revealed that pectin extracted at pH 12 exhibited optimal gel-forming ability. Rheological analysis indicated that the formed gel was predominantly elastic, with storage modulus (G′) higher than loss modulus (G″) across all samples at 0 to 250 rad/s. Finally, a probiotic viability assay using Clostridium butyricum demonstrated that the extracted pectin can promote intestinal probiotic growth and has good acidification capacity. Overall, the pectin obtained by this extraction method can directly be used as low-ester pectin, and exhibits significant biological activity. Orange peel pectin thus offers potential applications that enhance the value of fruit products and promote nutritional health.
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SHI Jialin, ZHANG Han, WANG Haidong, ZHOU Hongyan, ZHANG Hongyin, YI Chunguang, YAN Mingming
2025,41(5):136-146, DOI: 10.13982/j.mfst.1673-9078.2025.5.0297
Abstract:
Panax ginseng and Schisandra chinensis (Wuweizi) were used to prepare protein hydrolysates through enzyme-assisted extraction. The physicochemical properties and in vitro antioxidant activity of P. ginseng protein hydrolysates, S. chinensis protein hydrolysates, single mixed protein hydrolysates, and co-extracted protein hydrolysates (COPH) were evaluated, along with their respective effects on hydrogen peroxide-induced oxidative damage in HepG2 cells. All hydrolysates showed characteristic absorption peaks at 280 nm, and distinct differences in secondary structure were observed in the infrared spectra. COPH exhibited new bands at 18 and 31 kDa during electrophoresis and demonstrated strong radical scavenging activity with 2, 2-diphenyl-1-picrylhydrazyl, 2, 2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid), and hydroxy radicals, as well as a ferric reducing ability of 13.57%. Additionally, COPH reduced reactive oxygen species in cells, alleviating oxidative stress. These findings suggest that P. ginseng-S. chinensis composite protein hydrolysates may have potential applications in antioxidant functional foods or dietary supplements.
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2025,41(5):147-154, DOI: 10.13982/j.mfst.1673-9078.2025.5.0282
Abstract:
Red kidney beans were soaked at different temperatures for different durations to determine the effects of several factors on their water absorption characteristics and kinetics. Low-field nuclear magnetic resonance, Peleg modeling, texture profile analysis, and magnetic resonance imaging were used to analyze changes in the water absorption rate, hardness, volume expansion, Peleg constants, relaxation time, and water distribution of red kidney beans after soaking. The results showed that increasing the soaking temperature increased the water absorption rate of red kidney beans, thereby shortening the time to reach equilibrium. The hardness rapidly decreased in the first 2 h of soaking and slowly increased to a stable state after reaching a minimum. Volume expansion increased with temperature and was positively correlated with the water absorption rate. The relative error of the results simulated by the Peleg model was within 10%, demonstrating the reliability of the model. K1 showed a decreasing trend with increasing temperature. During soaking, three forms of water (bound water, free water, and weakly bound water) were observed in red kidney beans. At the optimal soaking temperature (45 ℃) and time (4 h), the soaked red kidney beans had a moisture content of 56.61%, hardness of 57.80 N, and volume expansion of 122.22%. These results provide a reference for the processing and utilization of soaked red kidney beans.
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SANG Xiaohan, WANG Yuanyuan, WANG Jiamei, CAI Zhicheng, ZENG Lixian, DENG Wentao, JIANG Zhumao
2025,41(5):155-162, DOI: 10.13982/j.mfst.1673-9078.2025.5.0364
Abstract:
In this paper, the effects of excitation media (GasA: 10% O2: 50% N2: 40% CO2, GasB: 22% O2: 78% N2, GasC: 30% O2: 30% N2: 40% CO2) on lipid oxidation and enzyme activity of tilapia fillets treated with cold plasma during cold storage were evaluated based on the changes in lipid primary and secondary oxidation products and the activities of lipoxygenase (LOX), lipase, acid lipase, neutral lipase, and phospholipase. The results showed that cold plasma treatment could promote lipid oxidation in tilapia fillets and reduce the activities of lipid oxidation-related. During cold storage, the peroxide value and thiobarbituric acid value of tilapia fillets in the 10% O2 treatment group were 0.49 meq/kg and 1.05 mg/kg, which were significantly lower than those of the 21% and 30% O2 treatment groups (P<0.05). The enzyme activities of LOX, lipase, acid lipase, neutral lipase, and phospholipase all showed a trend of iniital increase then decrease during cold storage, reaching their maximum on the second day. The degree of inactivation of the above five enzymes increased with the increase in O2 content in the treatment group, with the enzyme activity being the lowest at a 30% O2 content and the highest at a 10% O2 content. Therefore, a low O2 content in cold plasma excitation medium is conducive to delaying lipid oxidation in tilapia fillets and maintaining the activities of oxidation-related enzymes. The results of this study provide a theoretical basis and technical support for regulating the lipid oxidation of tilapia by cold plasma treatment.
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LI Chunxia, ZHAO Changcheng, MA Peng, WANG Jingyi, QIAN Ping
2025,41(5):163-173, DOI: 10.13982/j.mfst.1673-9078.2025.5.0310
Abstract:
To explore the heating performance changes under high temperature and high humidity storage Mg/Fe flameless food self-heaters were subjected to high temperature and high humidity (55 ℃, 85% RH) conditions SEM-EDS and thermogravimetric analysis to reveal the mechanism performance decline and improve storage method. The results showed that the heating performance of the self-heater decreased over time when stored under high temperature and high humidity condition. When stored for 28 d, the startup time was increased to 68.34 s, and the high temperature maintenance time was reduced to 8.52 min, Disintegrated particles, loose surfaces, and crystallization were observed in Mg powder. The relative content of O element and the pre-reaction loss of Mg powder were increased to 52.82% and 7.71%, respectively. The oxidation and hydration reactions of magnesium powder with water vapor and oxygen led to performance degradation of the self-heaters. Given the same packaging material, adding desiccant delayed performance degradation and resulted in a startup time of 60.84 s and a high-temperature maintenance time of 9 min. High-barrier packaging materials (B2, PET/alumina/PE) effectively delayed the oxidation and hydration rate further in the early storage period; when stored for 42 d, the startup time was 43.83 s, the high-temperature maintenance time was 11.01 min, the O element content was 37.29%. Therefore, the performance degradation of self-heaters is mainly attributed to the decrease of active magnesium content due to oxidation and hydration reactions of Mg powder with water vapor and oxygen. The shelf-life of self-heaters can be improved effectively by using high-barrier packaging materials (B2) and desiccants. The above findings can provide a theoretical basis for developing practical storage methods for self-heaters.
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GUO Xiang, WANG Shouwei, LI Yingying, KONG Baohua
2025,41(5):174-183, DOI: 10.13982/j.mfst.1673-9078.2025.5.0417
Abstract:
The emerging manufacturing process, 3D printing, can rapidly generate artificial tissue structures resembling natural tissues through layer-by-layer deposition. However, 3D-printed scaffolds for constructing cell-cultured meat have been rarely reported. Therefore, edible material-based scaffolds should be developed without delay, and issues such as the plasticity and efficiency of such scaffolds need further optimization. In this study, 3D printing ink was developed using edible protein materials to prepare scaffolds. First, the 3D printing performance and parameters were analyzed and optimized. Further, the mechanical stability of the scaffolds was assessed based on water absorption and degradation rates. Finally, the biological compatibility of the scaffolds and their interaction with cells were clarified through cell proliferation culture, live/dead cell staining, and omics analysis. The results show that scaffolds prepared with an extrusion speed of 4.00 mm3/s and a printing speed of 6.00 mm/s exhibit significantly higher uniformity, plasticity, and accuracy than those printed using other settings. Scaffolds with a 10-minute cross-linking time demonstrate significantly higher biological compatibility than those with a different cross-linking time, along with better mechanical stability and support. Furthermore, scaffolds with a 10-minute cross-linking time exhibit significantly better cell adhesion, proliferation, and migration capabilities than those with a different cross-linking time. Cell proliferation curves further reveal the excellent performance of these scaffolds in cell culture. The study clarified the interaction between scaffolds and cells and provided new methods and ideas for producing cell-cultured meat.
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DENG Jingwen, YANG Zexiong, WEI Dong
2025,41(5):184-193, DOI: 10.13982/j.mfst.1673-9078.2025.5.0223
Abstract:
In order to promote the high-yield production of fucoxanthin in mixotrophic Phaeodactylum tricornutum, the concentration and combination of multiple phytohormones were optimized in this study. The results showed that with the fucoxanthin yield as the index, the optimal final mass concentrations of 3-indoleacetic acid, indole-3-carboxaldehyde and salicylic acid (0.4 mg/L) were determined to be 0.37, 0.042 and 0.4 mg/L, respectively. Further optimization revealed that 0.37 mg/L indoleacetic acid and 0.4 mg/L salicylic acid were the optimal combination, resulting in the increase of fucoxanthin yield to 4.53 mg/(L∙d). The combination was further recombined with phytohormone-like calcium lignosulfonate (10 mg/L), and the production capacity was evaluated in a 5-L photo-fermenter. The results showed that at the end of photo-fermentation, the cell density (1.20×108 cells/mL), specific growth rate (0.25 d), biomass concentration (4.17 g/L), biomass production rate (367.09 mg/(L∙d)) as well as fucoxanthin content (16.61 mg/g) and yield (6.93 mg/(L∙d)) reached the highest value. Biomass production rate, fucoxanthin content and yield increased significantly increased (by 28.42%, 40.05%, and 65.00%, respectively) (P<0.05) compared with those in the absence of added phytohormone. A technology based on synergistic phytohormone combination was developed in this study, which significantly increased the biomass yield and fucoxanthin production rate, thereby providing a new technical support for the high-yield production of fucoxanthin in mixotrophic Phaeodactylum tricornutum.
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LIN Jiayi, HOU Chuxuan, LU Haiqin, LI Kai, XIE Caifeng
2025,41(5):194-203, DOI: 10.13982/j.mfst.1673-9078.2025.5.0230
Abstract:
In this study, subcritical water extraction (SWE) was used to extract octacosanol from filter sludge, and the extraction process was optimized by single factor test and response surface analysis. The components of the extracted octacosanol sample were analyzed, and its extraction efficiency was examined through the comparison with the traditional hot ethanol reflux extraction method. The results showed that the optimal conditions for subcritical water extraction of filter sludge were as follows: amount of added filter sludge, 250 g; extraction time, 65 min; extraction temperature, 180 ℃; extraction pressure, 4.5 MPa. Under such conditions, the extraction rate and purity of octacosanol extracted by the subcritical water method were 29.77% and 70.89%, which were significantly higher than those obtained by the hot ethanol reflux extraction. The obtained samples were analyzed by GC-MS technology and infrared spectroscopy, and contained not only octacosanol, but also other higher fatty alcohols such as heneicosanol, hexadecanol, heptadecanol, triacosanol, campesterol, and heptaethylene glycol, which are beneficial to the human body due to their antioxidant activity and cholesterol-lowering effect. These results indicate that the octacosanol preparation method by subcritical water extraction has advantages such as high extraction rate, high purity, greenness and environmental friendliness, which provides a certain reference and theoretical basis for the high-value utilization of octacosanol in sugar factory’s filter sludge.
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CHEN Boru, HUANG Yuewei, OU Zihao, LUO Shiyin, MA Changhao, LI Jian, ZENG Xin’an, HUANG Yanyan
2025,41(5):204-212, DOI: 10.13982/j.mfst.1673-9078.2025.5.0030
Abstract:
The effects of ultrasound pretreatment on the physicochemical properties and structural characteristics of air-fried French fries were clarified in this study. Appropriate ultrasound pretreatment resulted in a decrease in hardness from 2 217.3 g to 1 743.2 g, and an increase in elasticity from 0.29 to 0.33, indicating that French fry palatability can be improved through ultrasound pretreatment. Ultrasound pretreatment at 600 W reduced French fry oil content from 7.42% to 3.87%, giving the fries a bright golden color, and revealing that French fry oil content can be reduced by adjusting the ultrasound power. Scanning electron microscopy images showed that ultrasound pretreatment made the French fry internal structure loose and porous, thereby accelerating water evaporation from the French fries during air frying, achieving internal and external temperature balance faster, reducing oil absorption, and making the French fries crisper. Sensory evaluation results suggest that an ultrasound power of 600 W can be used as an optimal pretreatment condition to prepare potato snacks with improved palatability characteristics and low oil content. The results of this study provide insight and guidance for the application of ultrasound technology in food processing, which is of great significance for promoting the development and market promotion of low-fat and healthy fried foods.
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LIAO Meiting, LIN Wuzhen, WANG Jiajia, LIAO Na, ZHONG Lihuang, GE Zilong, LIU Guang, ZHOU Pengfei, ZENG Jiarui, ZHANG Yan, DENG Yuanyuan
2025,41(5):213-221, DOI: 10.13982/j.mfst.1673-9078.2025.5.0355
Abstract:
In order to study the effect of extrusion in synergy with addition of different exogenous additives on the quality characteristics of black rice powder, black rice was used as the raw material, and extruded with 1% (mass fraction) vitamin C, citric acid, glucose, calcium carbonate and complex (each of the four exogenous substances was added at 0.25%), respectively, into black rice powder. The effects of different exogenous additives on the reconstituability, viscosity, gelatinization degree, sensory quality and active ingredients (dietary fiber, polyphenols, flavonoids and anthocyanin contents) of the black rice powder were evaluated. The results showed that compared with direct extrusion of black rice, the water solubility index of black rice powder increased by 105.53%, the water absorption index and the caking rate decreased by 46.28% and 53.36%, respectively, the viscosity decreased significantly, the fluidity increased, with insignificant change in the gelatinization degree and significant improvement of sensory quality. The addition of glucose or citric acid was beneficial to the increase of insoluble dietary fiber and total dietary fiber contents, while the addition of complex was beneficial to the increase of soluble dietary fiber content. The addition of citric acid was more conducive to the retention of active substances in black rice powder such as free and bound polyphenols, bound flavonoids, and anthocyanins, and the antioxidant power of total phenols increased by 105.60%. In summary, the addition of different exogenous additives during the extrusion process of black rice powder could effectively improve the reconstituability and sensory quality of black rice powder, and increased the retention rate of active ingredients. The aim of this study was to establish a processing technology of instant black rice powder that had high contents of retained nutrients and active substances as well as good taste and application quality.
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YU Yan, WANG Jie, HAO Meng, WANG Lan, XU Ning, SHI Liu
2025,41(5):222-229, DOI: 10.13982/j.mfst.1673-9078.2025.5.0200
Abstract:
The stability of myofibrillar protein solutions and emulsions is affected by ionic strength and heat treatment. To prepare stable myofibrillar protein emulsions, soybean oil-myofibrillar protein solutions and emulsions were prepared to investigate the effect of ionic strength (sodium chloride concentrations: 0.1, 0.3, 0.6 mol/L) and heat treatment (85 ℃, 10 min) on protein composition, particle size distribution, zeta potential, viscosity, and microstructure (as revealed by scanning electron microscopy and optical microscopy). The results showed that the particle size of myofibrillar protein increased with heating owing to aggregation. In heat-treated solutions and emulsions prepared from 0.1 mol/L sodium chloride, the particle size increased from 32 nm to 4 043 nm (in solution), whereas the particle size decreased from 768 nm to 79 nm (in emulsion), indicating an improved stability of myofibrillar protein emulsions. Myofibrillar protein solutions experienced a decrease in apparent viscosity and the absolute value of the zeta potential (from 7.47 mV to 6.72 mV) with increasing ionic strength; however, after heating, the absolute value of the zeta potential increased. In contrast, the absolute value of the zeta potential of emulsions decreased after heating. Heating increased the number of droplets in myofibrillar protein emulsions while reducing droplet size, thus enhancing the dispersity and emulsification activity of droplets and improving the stability of myofibrillar protein emulsions. In conclusion, an ionic strength of 0.6 mol/L, together with heat treatment, resulted in the most stable myofibrillar protein emulsion. This study serves as a reference for the preparation of stable myofibrillar protein emulsions.
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WANG Chun, ZHENG Jun, LIN Yilin, WANG Yue, LI Pan, PAN Xiaohuan, YU Yigang
2025,41(5):230-242, DOI: 10.13982/j.mfst.1673-9078.2025.5.0530
Abstract:
In order to improve the edible quality of crispy meat, this study investigated the effects of different temperature and time during frying on the moisture content, rate of mass loss, thiobarbituric acid (TBARS) value, color, texture, and sensory evaluation scores of crispy meat using chicken breasts as raw material, and evaluated the correlation between the frying conditions and the quality of crispy meat. The Box-Behnken response surface method was used to optimize the temperature and time during frying of the crispy meat. The response factors were different temperature and time for primary and secondary frying processes, and the response value was sensory evaluation scores. The results indicated that frying temperature and time showed strong correlation with rate of mass loss, TBARS value, a* value, hardness and chewiness. The optimal frying process conditions of crispy meat were: primary frying temperature was 149 ℃, primary frying time was 40 s, secondary frying temperature was 178 ℃, and secondary frying time was 107 s. The sensory evaluation score of crispy meat produced by this process was 95.50, with an error of 0.54% compared with the predicted value, which demonstrated that the response surface regression model was reliable. Comparing the sale of the three products, the crispy meat had unique flavor and crispy texture; the rate of mass loss was 59.37% for crispy meat at the condition of edible quality and the hardness was 26.29 N, which was at a moderate level. The TBARS value was 0.41 mg MDA/kg, which was reduced by 6.15%, 3.29% and 2.60% compared with that of the other varieties. The results indicated that crispy meat under optimal frying condition improved palatability and safety. This study provided some theoretical basis for the processing of crispy meat products in industrialized production.
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WANG Wenlun, YU Chaohang, HUANG Yan, LI Wenbin, YUAN Qing, XIONG Xianlong, ZHOU Nanqing, LIN Chenwenyi, YU Shirui
2025,41(5):243-255, DOI: 10.13982/j.mfst.1673-9078.2025.5.0436
Abstract:
The optimal conditions for producing Premna microphylla Turcz jelly from a fresh liquid extract of the plant were determined using single-factor experiments and response surface methodology, with the hardness, chewiness, elasticity, and sensory properties of the product used as response values. The physicochemical properties of the produced jelly, including its antioxidant capacity (free radical-scavenging ability) and total protein, total flavonoid, and pectin contents were also determined. Additionally, its inhibitory activities against α-amylase and α-glucosidase were established using in vitro enzyme activity inhibition assays. The results indicated the following as the optimal production conditions: 0.77% (m/m) of composite glue, 9.22% (m/m) of white sugar, and 0.09% (V/V) of citric acid. Under these conditions, the jelly hardness, chewiness, elasticity, and sensory score were 325.71 gf, 85.00 gf, 0.82, and 85.66, respectively. Moreover, its total protein, total flavonoid, and pectin contents were 5.96 mg/mL, 1.42 mg/g, and 4.36 μmol/g, respectively. The IC50 values for its DPPH and ABTS+ free radical-scavenging activities and total antioxidant capacity were 924.6, 1 013.0, and 614.9 mg/mL, respectively. Furthermore, the jelly significantly inhibited α-amylase and α-glucosidase activities. In summary, the successful optimization of the production process for P. microphylla jelly and preliminary analysis of its physiological properties offer valuable insights into the manufacturing techniques for producing this plant product as well as its potential biological functions.
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JIANG Yuhan, ZHANG Zhenwei, YU Jie, ZHU Meilin, ZHANG Chunrong, JIA Lirong
2025,41(5):256-266, DOI: 10.13982/j.mfst.1673-9078.2025.5.0425
Abstract:
In this research, a reduction study was carried out on the excipients and food additives was investigated on the basis of the existing plant-based chicken steak formula of the manufacturer to achieve clean label. The effects of different mass fractions of L-cysteine, flaxseed gum, konjac gum, egg white powder, inulin, and TGase on the texture and sensory quality of the product were investigated by texture analyzer and sensory evaluation. The formula based on clean label was formed as follows (mass fractions): soybean pullulan protein, 12.26%; peanut pullulan protein, 7.36%; water, 53.96%; soybean oil, 14.72%; soybean isolate protein powder, 3.68%; gluten powder, 3.07%; L-cysteine, 0.1%; TGase (liquid), 0.49%; compound seasoning, 4.37%; salt, 0.74%; white sugar, 1.47%. Then, the protein nutritional value of plant-based chicken steak formulated as above was compared with that of chicken steak. The protein digestibility of the plant-based chicken steak was 37.56%, which was close to that of the chicken steak (protein digestibility: 41.85%); its ratio of essential amino acid content to total amino acid content (EAA/TAA) was 0.41, and the ratio of essential amino acids to non-essential amino acids (EAA/NEAA) was 0.71, both of which met the standards set by FAO/WHO; its amino acid score (AAS) was 1.71 and the chemical score (CS) was 1.26. The results indicated that the plant-based chicken steak was a high-quality source of protein. Based on the analysis of the above indicators, four excipients and additives (flaxseed gum, konjac gum, egg white powder, and inulin) were removed from the original formula under the premise of quality assurance, which provides a reliable basis for label cleaning and protein nutritional evaluation of plant-based meat products.
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YAO Dan, ZHAN Hongping, HE Xingjiang, YU Yinglong, JIANG Zhaochun, ZHOU Wencai, WEI Xiaoping
2025,41(5):267-279, DOI: 10.13982/j.mfst.1673-9078.2025.5.0305
Abstract:
Apis cerana unifloral honeys from vitex (Vitex negundo var. heterophylla Rehd.) and osmanthus (Osmanthus yunnanensis) were used as controls to identify the metabolite composition and characteristic substances in blueberry (Vaccinium Spp.) and wild rose (Rosa multiflora Thunb.). The metabolites of 39 specialty honey samples were clustered and analyzed using liquid chromatography-mass spectrometry untargeted metabolomics. Significantly changed metabolites were identified and functionally annotated. The 817 metabolites detected were enriched in 42 modules (e.g., amino acid metabolism (14 pathways), digestive system (10 pathways)), involving a total of 364 pathways. There were 336 significantly changed metabolites between blueberry and vitex honeys, 165 between blueberry and osmanthus honeys, 167 between blueberry and wild rose honeys, 270 between wild rose and vitex honeys, and 247 between wild rose and osmanthus honeys. Phenylalanyl-threonine and 3-hydroxy-4-methoxycinnamic acid were characteristic substances of blueberry honey, whereas N1,N5,N10,N14-tetra-trans-p-coumaroylspermine, eupatorin, and prop-2-enoic acid were characteristic substances of wild rose honey. Additionally, wild rose honey contained high contents of indole and its derivatives and glycerophospholipids. We identified and confirmed unique characteristic substances in blueberry and wild rose honeys, offering valuable references for subsequent identification of honey authenticity and traceability identification.
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YUAN Yuwei, LIU Ziqiong, XIANG Wenyi, ZHANG Tiji, YE Naixing, JIN Shan
2025,41(5):280-289, DOI: 10.13982/j.mfst.1673-9078.2025.5.0240
Abstract:
In this experiment, Loong and Phoenix Tea Cakes, prepared from tea leaves with varying tenderness (i.e., harvested at the one-bud or one-bud and two-to-three-leaf stage) and subjected to different processing methods, were characterized by sensory evaluation and non-targeted metabolomics analysis to clarify their differences in flavor quality. The results of the sensory evaluation showed that SX-B (one-bud) and SX-L (one-bud and two-to-three-leaf) were prepared through a complete traditional process. SX-B-BZ (one-bud) was prepared through a modified traditional process (without pressing), whereas SX-B-KX (one-bud) was prepared through a modified process (roasting in an oven instead of in a wok). The results of the sensory evaluation showed that SX-B, SX-L, and SX-B-BZ scored higher than SX-B-KX in terms of taste, aroma, and overall score of whisked tea. SX-B, SX-B-BZ, and SX-B-L did not differ significantly in the content of methyl geranate (with a floral aroma), whereas their methyl geranate contents far exceeded that of SX-KX. SX-B, SX-B-BZ, and SXB-L did not differ significantly in the content of methyl geranate (with a floral aroma), whereas their methyl geranate contents far exceeded that of SX-KX. SX-L had a high relative odor activity value for (Z)-3-hexenol and heptyl isobutyrate (with grassy, floral, and fruity aromas). Anethole and piperitone contribute more in SX-B, SX-B-BZ, and SX-B-KX, highlighting a spicy aroma. Therefore, the raw materials of Loong and Phoenix Tea Cakes can be extended to include tea leaves harvested in the one-bud and two-to-three-leaf stages. SX-B-BZ and SX-B had similar qualities, which allowed the pressing process to be omitted. However, oven roasting introduces an over-fired taste, which is not ideal. Flavonoids or flavonoid glycosides constitute a significant proportion of the flavor metabolites of Loong and Phoenix Tea Cakes, likely contributing to the mellow taste of the steeped tea. Additionally, the abundance of tea saponins may influence froth quality. These findings can serve as a theoretical guide for developing new processes for Loong and Phoenix Tea Cakes.
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WANG Pengyue, JIANG Siqiang, DENG Weiqin, XU Lei, LI Xiongbo, LIU Runye, LUO Lan, CHEN Haifeng
2025,41(5):290-301, DOI: 10.13982/j.mfst.1673-9078.2025.5.0344
Abstract:
In this study, the changes of volatile flavor substances (VFS) and succession of microbial community in the “turning, drying and dewing” process during industrially fermentation of pixian broad-bean paste (PXDB) were investigated by gas chromatography-mass spectrometry (GC-MS) and high-throughput sequencing (HTS) , and the correlation between the key VFS and the dominant microbial community was also analyzed. The results showed that the VFS underwent dynamic changes, especially the esters and alcohols imparting characteristic flavor were enriched and the total VFS content increased gradually then decreased, during the “turning, drying and dewing” process. Bacillus, Staphylococcus, Levilactobacillus, Tetragenococcus, Oceanobacillus, Enterobacter, Weissella, Aspergillus and multiple yeast genera were the dominant microorganisms during the “turning, drying and dewing” period. Pearson correlation analysis showed that the above dominant floras previously mentioned were correlated with 35 key aroma components (OAV>1). Among them, Bacillus was significantly and positively correlated with 3-methylthiopropionaldehyde (P<0.001). 2-Methoxyphenol was extremely significantly and positively correlated with Zygosaccharomyces (P<0.001) and significantly and positively correlated with Wickerhamiella (P<0.01). Starmerella was significantly and positively correlated with ethyl myristate (P<0.01). Weissella, Kazachstania, Vishniacozyma, Fusarium and Alternaria were significantly and positively correlated with 3-methylbutanenitrile (P<0.01). The “turning, drying and dewing” process was beneficial to the accumulation of the main VFS and the improvement of PXDB’s flavor. A significant and positive correlation was detected between the dominant floras and some key VFS in the fermented PXDB, indicating that product flavor could be affected by regulating the microbial community during a specific period. The results of this study are helpful to clarify the mechanism underlying the formation of the characteristic flavor of PXDB and the understanding of the “turning, drying and dewing” process of industrially fermented PXDB.
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ZHANG Wenfang, ZHANG Huimin, HAN Leisa, LYU Bin, XING Xinhui, YAN Chunbo, WANG Yi, LUO Hao, OU Shujian, XUE Zhenglian
2025,41(5):302-311, DOI: 10.13982/j.mfst.1673-9078.2025.5.0177
Abstract:
The microbial flora and fermentation methods affect the growth and metabolism of microorganisms during the fermentation of Pu-erh tea, which ultimately affects its fermentation quality. In this study, sensory evaluation, physicochemical analyses, amplicon high-throughput sequencing, and high-performance liquid chromatography-mass spectrometry were used to investigate the effects of hollow-fermentation on Pu-erh tea’s physicochemical parameters, microbial community structure and flavor. The results showed that there was no significant sensory difference between the hollow-fermented Pu-erh tea and traditional ground-fermented Pu-erh tea; and the microbial clustering of the two types of tea resembled. Compared with the traditional grounded-fermented Pu-erh tea, the species abundance of the eukaryotic microbiota in the hollow-fermented Pu-erh tea increased whilst the species abundance and diversity indices of its prokaryotic microbiota decreased significantly. For the hollow-fermented Pu-erh tea, the relative abundance of Rasamsonia (8.02%→32.29%) and Unclassified Micrococcaceae (8.51%→18.36%) increased significantly, whereas, the relative abundance of Aspergillus (46.03%→28.91%), Blastobotrys (10.14%→1.4%) and Bacillus (7.11%→0.60%) decreased. Meanwhile, the absolute values of pH (6.07→6.55), the contents of soluble polysaccharides (21.70→28.29 mg/g), theabrownin (86.41→109.43 mg/g), and caffeine (1.59→4.59) were significantly higher in hollow-fermented Pu-erh tea. The absolute contents of free amino acids (7.23→7.03 mg/g) and the relative contents of catechins (0.06→0.01) were significantly lower. Redundancy analysis showed that tea polyphenols and epicatechin gallate were significantly correlated with eukaryotic microbiota, while total flavonoids and epicatechin gallate were significantly correlated with prokaryotic microbiota. This study provides theoretical support for the improvement of traditional Pu-erh tea fermentation process.
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WU Zhiwei, SUN Zongbao, JIANG Xinrong, ZOU Xiaobo, YANG Ning
2025,41(5):312-319, DOI: 10.13982/j.mfst.1673-9078.2025.5.0501
Abstract:
Ochratoxin A (OTA) can contaminate wheat, thus posing a serious food safety issue. On-site rapid detection of OTA requires stable and reliable equipment and detection methods. Current pretreatment methods require extensive equipment, involve long detection times, and are susceptible to human interference. In this study, an integrated microfluidic chip with various functional chambers was proposed to achieve synchronous, rapid pretreating of wheat. Pretreated test droplets are added to electrodes modified with antibodies for OTA detection through impedance sensing. The whole process only requires 15 minutes. Quantitative detection of OTA through impedance sensing exhibited a good linear relationship (R2=0.98), low detection limit (0.05 μg/mL), and stable recovery (88.25%~112.36%). Testing of other confounding toxins reveals that the combined use of the pretreatment microfluidic chip and impedance sensing has good specificity for OTA detection. The proposed method demonstrates higher specificity, reliability, and stability than conventional pretreatment methods and liquid chromatography-mass spectrometry. By combining a microfluidic chip with impedance sensing, this method meets the basic pretreatment requirements for detecting OTA in wheat and other foods and enables rapid detection of OTA. This efficient and convenient method provides insight into the development of systems for food quality and safety and early disease monitoring.
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CHEN Niannian, ZHAO Chaomin, WANG Liangzi, ZENG Jing, HAN Li, GU Shuqing, YI Xionghai, WANG Min
2025,41(5):320-328, DOI: 10.13982/j.mfst.1673-9078.2025.5.0365
Abstract:
In this study, a rapid method for detecting tetrahydrocannabinol (THC) content in beverages using a probability of detection (POD) model combined with surface-enhanced Raman spectroscopy (SERS) technology was established. Two pre-treatment schemes, direct dilution method and extraction method, were developed for different sample matricessuch as carbonated beverages, fruit and vegetable juices, and vitamin beverages. The experimental results showed that the Raman characteristic peaks at 542 cm-1 and 1 172 cm-1 were used as the peaks for identifying THC. In combination with the POD model, the detection limit (LOD) of tetrahydrocannabinol was determined to be 1 mg/kg in carbonated beverages and other matrices, and 2 mg/kg in fruit and vegetable juices. In the experiment, multiple-concentration-gradient positive samples (0~10 mg/kg) were designed for SERS detection, and a qualitative POD model was established to determine the change in detection probability with mass concentration. The sensitivity of this method was greater than or equal to 95%, with specificity greater than or equal to 90%, false negative rate lower than or equal to 5%, and false positive rate lower than or equal to 10%. Meanwhile, this rapid detection method and the reference method (the method by liquid chromatographytandem mass spectrometry) were analyzed through one-time evaluation. When the concentration of added THC was not lower than LOD, the POD values of this SERS method and the reference method were both higher than 95%, indicating that the two methods showed good consistency. This rapid detection method is easy to operate, fast and accurate, and requires only 30 minutes from sample pretreatment to measurement results. In combination with the POD model, the effectiveness of this method was verified. This method is expected to be applied for rapid on-site detection of THC in customs ports, market supervision and other fields.
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WANG Xiaoting, SHEN Qi, WUJISI GULENG, KANG Qi, PAN Juxiu, HE Weizhong, WANG Cheng
2025,41(5):329-336, DOI: 10.13982/j.mfst.1673-9078.2025.5.0515
Abstract:
A total of 128 melon samples harvested in five provinces were quantitatively analyzed for 13 mineral elements using an inductively coupled plasma mass spectrometer, following the GB 5009.268-2016 standard. Next, the characteristic mineral elements in samples from each province were identified using orthogonal partial least squaresdiscriminant analysis (OPLS-DA), correlation analysis, and percentage contribution to recommended nutrient intake (RNI). With reference to the RNI values of corresponding elements specified by the Chinese Nutrition Society, the mineral nutrient levels in different populations were analyzed and evaluated. The results show that the levels of B, Fe, Sr, Mn, and Zn differed most among the five provinces (VIP>1), with the difference in B being the most prominent (VIP>2, P<0.001 for betweengroup differences). The highest levels of B, Fe, Sr, Mn, and Zn were identified in Jiangsu (18.569 mg/kg), Hainan (8.178 mg/kg), Inner Mongolia (5.098 mg/kg), Hainan (2.302 mg/kg), and Hainan (3.662 mg/kg), respectively. The elements with the highest percentage contribution to RNI in Guangxi, Hainan, Hebei, Jiangsu, and Inner Mongolia were Sn, Mn, Mo, Zn, and Fe, respectively. Furthermore, Mn, Zn, Fe, and Sn had the highest percentage contribution to RNI in children, male adult, and female adults in Hainan and Guangxi. Overall, these findings serve as a reference for identifying region-specific dominant mineral elements in melons from the five provinces. Dietary recommendations about melons from the five provinces are provided according to the dietary needs of different groups, aiming to support regional brand development and enhance the quality and efficiency of melon production.
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DU Bin, CHEN Haijun, CHEN Taoying, YAO Nannan, LUO Jianzhi, YANG Mei, LINGHU Keyong
2025,41(5):337-344, DOI: 10.13982/j.mfst.1673-9078.2025.5.0391
Abstract:
In this study, an aptamer-based lateral flow test strip was developed for the rapid detection of glyphosate (GLY) using gold nanoparticles labeled aptamers as probes. The effects of experimental conditions, including the concentrations of aptamer and NaCl used, the molar ratio of streptavidin and biotinylated DNA, and the loading quantity of gold nanoparticleaptamer complexes (AuNPs-Apt) on the sensitivity were analyzed. The optimal experimental conditions were as follows: NaCl concentration, 80 mmol/L; aptamer concentration, 500 nmol/L; the molar ratio of streptavidin to Bio-DNAT, 1:3; the loading amount of AuNPs-Apt, 30 μL. Under the optimal experimental conditions, the visual resolution concentration was 20 ng/mL, with a linear range of 5~200 ng/mL and a limit of detection as 5 ng/mL. This aptamer-based strip was applied to the determination of GLY in spiked tea samples, and the recoveries were from 95.13% to 105.24% with relative standards deviation (RSD) of 4.73%~8.28%. All tests could be completed within 5 min. The results showed that the developed aptamerbased lateral flow test strip has the potential to be an alternative tool for the rapid and sensitive detection of GLY.
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YANG Qiyue, LIU Lin, ZHENG Jianan, ZHANG Yousheng, ZHANG Yehui, XIAO Xinglong, JIAO Wenjuan
2025,41(5):345-353, DOI: 10.13982/j.mfst.1673-9078.2025.5.0374
Abstract:
The freshness of food has always been one of the important factors affecting food safety. In recent years, intelligent labels, which can reflect real-time internal changes of food, have gradually replaced traditional food packaging and come into view. Among them, the biogenic amine-sensitive food freshness indicator labels can characterize the freshness of food by identifying the characteristic substances such as histamine, cadaverine, putrescine and tyramine produced by enzymatic decarboxylation of amino acids in protein during meat spoilage, to achieve visual instructions to assist food managers and consumers in making accurate judgments during stages such food storage, transportation and sales. Researchers have conducted a lot of investigations on the choice of preparation materials and indicators for this type of label, and evaluated the label’s sensitivity, mechanical properties and additional functions, in order to achieve a more stable and accurate freshness indicator effect. In this paper, the basic principles and methods of bioamine-sensitive food freshness indicator labels are introduced, and their applications and research status in meat products are summarized.
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JI Jiahao, WANG Kai, HU Zhuoyan, LIU Xuwei, YAN Jingkun, ZHAO Lei
2025,41(5):354-363, DOI: 10.13982/j.mfst.1673-9078.2025.5.0511
Abstract:
Spray drying is an important method of fruit processing, which is widely used in the food processing industry due to its advantages such as high stability and good solubility of the prepared fruit powder. However, there are still a number of challenges encountered in the actual production process. On the one hand, the abundance of low-molecular-weight sugars and organic acids in fruits leads to a low glass transition temperature of fruit powder, resulting in sticking to the spray dryer wall thereby reducing the yield of fruit powder; on the other hand, the higher temperature in the process of spray drying leads to the loss of heat-sensitive components in fruits, resulting in the decrease of fruit powder quality. In view of these technical difficulties, this paper summarizes the solutions in recent years and puts forward new ideas, such as adding drying aid(s), screening fruit varieties, probiotic fermentation pretreatment and low-temperature spray-drying technology, to increase the glass transition temperature of fruit powder and reduce heat loss, thereby improving the yield and quality of fruit powder. On this basis, the future direction for processing fruit powder is prospected, in order to provide certain theoretical support for the preparation of high-quality fruit powder by spray drying.
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LUO Lin, LIAO Feifei, XIN Xuan, ZHANG Mengmeng, WANG Wei
2025,41(5):364-371, DOI: 10.13982/j.mfst.1673-9078.2025.5.0368
Abstract:
Yellow wine lees is a solid product obtained from the solid-liquid separation after the fermentation of rice wine mash, containing abundant proteins. Proteins have physico-chemical properties such as emulsifying and foaming properties. Adding them to food can affect food’s color, flavor, appearance, texture, and other qualities; Proteins can also be used to prepare active peptides, such as antihypertensive peptides and antioxidant peptides. These peptides can be used as functional ingredients in functional foods and health products. However, most of the industries treat yellow wine lees as waste or feed with low added value, and the development and utilization of protein resources in them are insufficient. This article reviews the latest research progress in the preparation methods, physicochemical properties, and potential for preparing active peptides of yellow wine lees protein. The gaps of the current research on yellow wine lees protein and future research directions are analyzed. The potential application value of yellow wine lees protein in the food field is discussed, in order to provide a reference for the high-value utilization of yellow wine lees protein resources.
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LIU Yujun, YU Di, LI Long, FU Zhiyu, AN Junwen, LIU Guiying, ZHENG Jie
2025,41(5):372-385, DOI: 10.13982/j.mfst.1673-9078.2025.5.0278
Abstract:
Sea cucumbers contain a variety of biologically active substances, and are regarded as nourishing functional foods. Saponins are the most important class of secondary metabolite in sea cucumber, and have attracted much attention owing to their various biological activities (anti-tumor, ability to ameliorate diabetes mellitus and non-alcoholic fatty liver disease, immunity enhancing, bone marrow hematopoiesis promoting, and cognitive dysfunction mitigating). This study systematically reviewed the main factors affecting sea cucumber and processed sea cucumber product saponin contents, and summarized the structures, biological activities, and biological activity-based applications of sea cucumber saponins. Furthermore, future development trends are forecasted to provide insights for further development and utilization of sea cucumber saponins.
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ZHOU Yuxin, DENG Xin, XU Tianran, MA Biao, GONG Yunfei, ZHANG Mingzhou
2025,41(5):386-398, DOI: 10.13982/j.mfst.1673-9078.2025.5.0379
Abstract:
Small-molecule hazards are important risk factors in food safety and pose serious threats to human health. Comprehensive screening of food safety risk factors helps enhance the public’s sense of security. However, conventional detection methods fail to meet the requirements for trace detection of small-molecule hazards. The combination of immune response and nucleic acid amplification technology is a rapid, efficient, sensitive, and accurate emerging method for the detection of small-molecule hazards. Immuno-nucleic acid amplification combines the high specificity of immunoassays and the high sensitivity of nucleic acid amplification. This effective, sensitive, and accurate method is gradually playing a more important role in the routine screening of small-molecule hazards. This study reviews the recent advances in research on immuno-nucleic acid amplification, discusses in detail the current state of development of immuno-nucleic acid amplification applicable to non-isothermal and isothermal conditions, and predicts the application prospects of this method in detecting small-molecule hazards in food. Overall, this study provides a reference for further research and promotes the use of this method in food safety inspection.
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CAI Jixun, YIN Pengcheng, JIN Yanbin, LUO Xiuzhu, BAO Jiajue, LU Shiling
2025,41(5):399-408, DOI: 10.13982/j.mfst.1673-9078.2025.5.0245
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Food spoilage and biofilm formation associated with food bacteria are an important issues in the food industry. Current studies have shown that quorum sensing (QS) plays a vital role in food spoilage, biofilm formation and the occurrence of foodborne diseases. Therefore, the use of quorum sensing inhibitors (QSI) to interfere with or block bacterial QS systems can be used as an effective means to reduce food spoilage. At present, studies have shown that the active substances extracted from plants have a strong ability to inhibit quorum sensing, and based on the potential of these active substances, plant extracts have been developed as new food preservatives. Thus, this review firstly introduces the concept and types of quorum sensing systems and quorum sensing inhibitors, and then focuses on the research and application of the inhibitory effect of active ingredients in plant extracts on quorum sensing systems, in order to provide a reference for the discovery and screening of safe and efficient QSI from natural plant compounds.
Volume 41,2025 Issue 5
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xingyanjia, wangxiaowan, wanyankun, wenyunshou, zhuwenxue
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Granular agricultural products are constituted as a staple food source for over 70% of the global population, are recognized as a core component within the food processing chain, and are accorded significant economic importance in international trade. It has been extensively documented that inadequate desiccation during harvest seasons is associated with the facilitation of mould proliferation, the induction of germination processes, and the acceleration of product deterioration. These outcomes are manifested through compromised food security and incurred economic losses. Nevertheless, the porous structural characteristics inherent to granular crops, combined with the stress fission challenges encountered during dehydration processes, render alternative methods such as solarisation and hot air drying frequently inadequate for meeting crop-specific drying requirements. In this study, the implementation and relative merits of microwave and infrared drying technologies for granular crops are systematically examined. Subsequently, the enhanced drying efficiency and quality parameters achieved through microwave-hot air, infrared-hot air, and infrared-microwave hybrid drying systems are quantitatively demonstrated in comparison with conventional single-mode drying approaches. A comprehensive synthesis is presented regarding experimental findings and research priorities associated with microwave-vacuum, far-infrared vacuum, and fluidised bed drying applications.The developmental potential of emerging desiccation technologies – including radio frequency, ohmic, and heat pump-based systems – is critically evaluated through comparative analysis of dehydration kinetics, energy efficiency metrics, and product quality indices. A theoretical framework is established for the optimization of novel drying equipment and operational parameters. This systematic investigation contributes substantively to the realization of energy-efficient, low-carbon, and quality-preserving drying objectives, thereby providing crucial technical support for global food security initiatives and sustainable agricultural practices.
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CAI Luyun, FAN Xinyi, LUAN Qian
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Dendrobium, as a traditional Chinese herbal medicine, has always occupied an important position in traditional medicine, and is widely used in nourishing and nourishing health, enhancing immunity, anti-fatigue and so on. In recent years, the research on the bioactive components of Dendrobium and its physiological effects has made remarkable progress. The active ingredients in Dendrobium mainly include polysaccharides, alkaloids, flavonoids, astragalus, phenols and so on. In terms of physiological effects, Dendrobium has been widely studied in the fields of anti-aging, antioxidant, antitumor, antidiabetic and hepatoprotective. This article reviews the research progress on the bioactive components of Dendrobium and their physiological action applications in medicine and food, and summarizes its current development in the fields of medicine, food and cosmetics, so as to provide a reference for the development and utilization of Dendrobium.
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In this study, four commercially available duck liver paté named Lefanxi (LF), Lehang (LH), Jiani (JN), and MARTIKO (MA) were examined. Color, pH, thiobarbituric acid reactive substances (TBARS), emulsifying stability, thermal stability, free fatty acid, and sensory quality were determined. Meanwhile, a quality evaluation model for commercially available duck liver paté was established by principal component analysis. The experimental results showed that the sensory scores of MA duck liver paté were significantly improved by the addition of such ingredients as wine, pepper, and xanthan gum (P < 0.05). The Lightness (L*) of the LF and LH duck liver paté was increased to 64.36 and 63.31, respectively, by the addition of pork lard and duck fat. The redness (a*) of MA duck liver paté was significantly increased by the addition of wine and sodium nitrite(P < 0.05), and its fat oxidation degree was effectively reduced, with the TBARS value being 3.5 mg MDA/kg. In addition, the emulsifying stability and thermal stability of MA duck liver paté were found to be significantly higher than those of LF and LH duck liver sauces (P < 0.05), with the values being 90.47% and 86.26% respectively. A total of 17 free fatty acids were detected in the four commercially available duck liver paté. Among these free fatty acids, palmitic acid and stearic acid were found to have relatively higher contents. The content of free fatty acids in JN duck liver paté and MA duck liver paté was found to be significantly higher than that in LF duck liver paté and LH duck liver paté (P < 0.05). Compared to other duck liver paté, the content of polyunsaturated fatty acids in MA duck liver paté was found to be significantly higher than in other duck liver paté (P < 0.05), which is corroborated by its high sensory score of 4.2, indicating its higher nutritional value. Meanwhile, the quality evaluation model of commercially available duck liver paté constructed based on principal component analysis was F = (0.64F1+0.3F2) / 0.94, and the highest composite score of MA duck liver paté was 10.92, and texture, odour, a*-value, and saturated fatty acid content were the key indexes affecting the quality of duck liver paté.
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杨梦雪, 詹若挺, 王婉婷, 樊正炎, 朱从一, 陈婉冰, 曾继吾
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Xiaoqinggan (XQG), the green small fruit of Citrus reticulata 'Chachi', is the raw material used for processing Citrus Pu’er tea, but many XQG have "white frost" on their surface during storage. Currently, the composition, safety, and formation mechanism of the "white frost" remain unknown. Therefore, the microscopic morphology, surface composition, mycotoxin content, and microbial diversity of normal, white-frosted, and moldy XQG were analyzed. Using scanning electron microscope, the “white frost” on the surface of XQG was found to consist of blocky and needle-like crystals. Through UPLC/Q-TOF analysis, the main components of the surface wash solution from white-frosted XQG were polymethoxyflavones. Through quantitative analysis, the nobiletin content in the surface wash solution of white-frosted XQG was found to be 9.15 times and 14.9 times higher than that of normal and moldy XQG, respectively, while the tangeretin content was 26.9 times and 78.8 times higher, respectively. The diversity analysis of fungi and bacterial communities on the surface of the XQG showed that Ogataea, Penicilliusm, and Alternaria in the moldy XQG increased significantly, while the microbiota levels on the white-frosted XQG surface were found to be similar to those from the normal group. In the mycotoxin analysis, only moldy XQG was found to contain 430 μg/kg of zearalenone. This indicates that the“white frost” on the surface of XQG is formed by the precipitation of polymethoxyflavones, with nobiletin and tangeretin as the main components. Additionally, the microbial profile on the surface of white-frosted XQG is similar to that of normal XQG, with no fungal contamination or no risk of mycotoxin exposure, suggesting that the white-frosted XQG are harmless to humans.
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Lu jiayi, XIE Jingyi, DENG Yadan, LIN Qianwei, CAI Ran, TANG Jinglin, ZHUJianhua
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In order to improve the physical properties of rice starch (RS) and expand its application fields, analytical techniques such as rheological analysis, scanning electron microscopy (SEM), low-field nuclear magnetic resonance (LF-NMR), and X-ray diffraction (XRD) were used to systematically study the influence of curdlan (CL) addition amount on the structure and properties of the thermally irreversible gel of the CL - RS blends. It was found that when the CL addition amount reached the threshold of 0.60%, compared with the control, the gelatinization temperature was decreased by 1.69 °C, the retrogradation viscosity was increased by 25.00%, the syneresis rate was reduced by 47.73%, and the transverse relaxation time T22 was shortened by 58.01% to 6.45 ms. Compared with the group with 0.40% CL addition, the peak value of the storage modulus was increased by 40.20%, the G' value at the end of cooling was increased by 21.46%, and the chewiness was improved by 24.76%. When the CL addition amount was ≤ 0.60%, the retrogradation viscosity, the viscoelastic modulus at each phase-change temperature node, the chewiness, and the ratio of the bound-water peak area (A21) were increased significantly with the increase of the CL addition amount, while the transverse relaxation times T22 and T23 of water molecules, and the gel syneresis rate were decreased. Meanwhile, the porosity of the microstructure was decreased and the distribution uniformity was improved. When the CL addition was exceeded the threshold (0.80%), a reduction of 11.37% in G' at the end of cooling and a 42.89% decrease in chewiness were observed, accompanied by a transformation of the microstructure from a porous network to a dense layered structure.The mechanism was attributed to CL-induced enhancement of hydrogen-bond crosslinking density, which facilitated the formation of stable three-dimensional RS networks.In conclusion, the properties of the RS-based blend gel were effectively regulated by the threshold effect of CL addition amount, and a theoretical reference was provided for the development of new RS-based heterogeneous polysaccharide blend system foods.
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蒙富声, 过利敏, 唐 琼, 蒋直宏, 付婷芸, 冯汝相, 包晓玮
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In order to explore the hypoglycemic effect of oxyresveratrol (OXY). In vitro experiments were conducted to evaluate the antioxidant activity of oxidized resveratrol (OXY) and characterize its inhibitory mechanisms on key digestive enzymes. A type 2 diabetes mellitus (T2DM) rat model was subsequently established through high-fat/high-sucrose diet feeding combined with streptozotocin (STZ) injection for pharmacological validation. Daily oral administration was maintained for 28 consecutive days, during which body weight fluctuations, multiple physiological and biochemical parameters were systematically monitored and recorded. Histopathological examinations were performed on hepatic and renal tissues to assess organ-specific therapeutic effects. In vitro results showed that the half-maximal inhibitory concentrations (IC50) of OXY for DPPH and ABTS+ radical scavenging were 7.139 μg·mL-1 and 16.59 μg·mL-1, respectively. The inhibitory effects of OXY on α-amylase were found to be dose-dependent, with an IC50 value of 1.41 mg·mL-1. Additionally, the inhibition of α-glucosidase by OXY was determined to be non-competitive, with an IC50 of 66.59 μg·mL-1 and a Ki value of 60.82 μg·mL-1. In animal experiments, it was demonstrated that, after intervention with high-dose OXY, the levels of fasting blood glucose (FBG), fasting insulin (FINS), triglycerides (TG), total cholesterol (TC), low-density lipoprotein cholesterol (LDL-C), aspartate aminotransferase (AST), alanine aminotransferase (ALT), advanced glycation end products (AGE), malondialdehyde (MDAs), areas under the curve (AUC), homeostasis model assessment of insulin resistance (HOMA-IR), and the relative gene expression level of GSK-3β were reduced by 32.1%, 19.52%, 25.13%, 21.29%, 32.71%, 21.39%, 28.9%, 10.13%, 31.37%, 17.52%, 39.32%, and 13.16%, respectively, compared with the model group (P<0.05). Meanwhile, the levels of glutathione peroxidase (GSH-Px), superoxide dismutase (SOD), and the relative gene expression level of GYS2 were increased by 40.2%, 26.24%, and 18.37%, respectively (P<0.05). Histopathological examination revealed that OXY improved hepatic steatosis, inflammatory cell infiltration, and vacuolation of renal tubular epithelial cells. Collectively, OXY has been evidenced to exert hypoglycemic effects and mitigate T2DM-related pathological manifestations, which lays a theoretical groundwork for its phytopharmaceutical exploration in natural product-derived therapeutics.
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To compare and analyze the difference of functional component content and structure of crude Phellinus igniarius polysaccharide from different origins (Jilin, Hebei, Yunnan and Xizang), the crude polysaccharides of Phellinus igniarius were extracted by hot water extraction and ethanol precipitation. The composition of monosaccharides, the preliminary characterization of structural and the content of active components were analyzed by high performance liquid chromatography, Fourier infrared spectrometer and ultraviolet-visible spectrophotometer. The results showed that the crude polysaccharide from Xizang Phellinus igniarius were had the highest content of functional components , the contents of polysaccharides, total phenols, total flavonoids and total triterpenes were 58.81%, 11.11%, 20.96%, 4.49%, respectively. It had the best thermal stability, and the residual amount after thermogravimetric analysis was the highest, and the mass fraction was 51.30%. The crude polysaccharides of Phellinus igniarius were mainly composed of glucose, mannose and galactose. There were O-H, C-H and other characteristic peaks of polysaccharides in the spectra of polysaccharides, and there were acid polysaccharides, and there was no significant difference between in crystal state. This study compared and analyzed the crude polysaccharides of Phellinus igniarius from four sources, and found that the crude polysaccharides of Xizang Phellinus igniarius had the highest content of four effective components and thermal stability. The chemical composition and structure of crude polysaccharides from different places were certain different. This study provided reference for the development and utilization of crude polysaccharides from different origins.
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CHEN Xiaole, DENG Weiliang, 马珊, ZHENG Qiaowen, CHEN Kunzhui, ZHANG Mengmeng, WU Mengyao, ZhangLei, SHEN Yingbin
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In this study, seabuckthorn seed meal was used to prepare soluble dietary fiber using a multiple enzyme method. The structural and functional properties of the resulting fiber were comprehensively analyzed. Soluble dietary fiber was successfully obtained through a series of enzymatic hydrolysis processes, and its structural characteristics were examined in detail using techniques such as infrared spectroscopy, X-ray diffraction, and scanning electron microscopy. Additionally, the physical and chemical properties of the dietary fiber, including its water-holding capacity, oil-holding capacity, and adsorption capacity for cholesterol and glucose, were measured. The experimental results indicated that the yield of soluble dietary fiber from seabuckthorn seed meal was 5.23%. Infrared spectral analysis revealed a cellulose-like structure, while scanning electron microscopy showed a smooth and flat flaky surface, with branched structures and uniformly rounded spherical particles observed in certain areas. Regarding functional properties, the dietary fiber exhibited water-holding capacity, oil-holding capacity, and water-binding capacity of 1.1 g/g, 1.33 g/g, and 1.86 g/g, respectively. Its cholesterol adsorption capacity was 6.25 mg/g, and its glucose adsorption capacity reached 45.48 mg/g, demonstrating excellent adsorption performance. The comprehensive analysis results suggest that the soluble dietary fiber derived from sea buckthorn seed meal is structurally distinct from insoluble dietary fiber and exhibits significant activity in adsorbing cholesterol and glucose. These properties position it as a functional food ingredient with potential health benefits.
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Using low-gluten flour, soy sauce residue insoluble dietary fiber, maltitol, and butter as the main raw materials, the formula of soy sauce residue insoluble dietary fiber biscuits was optimized through single-factor and response surface methodology. When the addition amount of low-gluten flour was 96 wt.%, the addition amount of soy sauce residue insoluble dietary fiber was 4 wt.%, the addition amount of water was 35.89 wt.%, the addition amount of maltitol was 35 wt.%, the addition amount of butter was 11.39 wt.%, the addition amount of egg liquid was 15 wt.%, the addition amount of milk powder was 15 wt.%, the addition amount of baking soda was 1 wt.% and the addition amount of salt was 0.25 wt.%, the sensory evaluation score of soy sauce residue insoluble dietary fiber biscuits could reach 81.7, which was 17.55% higher than that before optimization. Quality analysis results showed that compared to the control group, the soy sauce residue insoluble dietary fiber biscuits exhibited lower L*, a*, and b* values along with reduced hardness, while demonstrating improved crispness. However, there was no significant difference in the test results of electronic nose and electronic tongue. In addition, soy sauce residue insoluble dietary fiber biscuits had a lower predicted glycemic index. Therefore, soy sauce residue insoluble dietary fiber biscuits have better quality characteristics, meet the public's pursuit of health, and have a promising market prospect.
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LIN Yihan, ZHANG Yousheng, ZHAO Tiantian, XIAO Xinglong, JIAO Wenjuan
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In this study, Maillard reaction products were prepared using cod peptides, D-xylose, and dihydromyricetin (DMY). The effects of DMY on the flavor profile of the reaction products under different pH conditions were investigated using UV-Vis spectroscopy, fluorescence spectroscopy, free amino acid analysis, GC-MS, and electronic nose detection. The results indicated that higher pH values promote the Maillard reaction process. The addition of DMY reduced the reactivity between D-xylose and cod peptides, decreasing the formation of furan and pyrazine volatile compounds, while promoting the formation of fresh-smelling volatile compounds such as D-limonene and isoborneol. Furthermore, under the influence of DMY, the total amount of free amino acids in the D-xylose/cod peptide reaction system decreased. At pH values of 5, 7, and 9, the proportion of bitter amino acids was low, whereas the proportions of umami and sweet amino acids were high. Overall, at pH 9, the flavor substrate prepared with the addition of DMY exhibited less fishy odor, a fresh plant aroma, relatively lower bitterness, sufficient umami, and good harmony among the various flavors.
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The effects of ultrafine grinding on the composition, structural, physicochemical and functional properties of dietary fiber from black rice bran were studied. We analyzed the particle size, microstructure, adsorption properties and antioxidant capacity of dietary fiber of ultra-fine. The results showed that, the particle size and relative crystallinity of insoluble dietary fiber (IDF) and soluble dietary fiber (SDF) of black rice bran could be significantly reduced by ultrafine grinding, so that they showed a looser and more porous state, but their main composition did not change. The swelling capacity, cholic acid adsorption capacity and cholesterol adsorption capacity of IDF of ultrafine black rice bran powder were improved, which were 57.43%, 22.71% and 24.92% higher than that of crude powder, respectively. In addition, the DPPH free radical scavenging capacity and FRAP antioxidant capacity of SDF were increased by 2.8 times and 1.7 times of that of crude SDF. In conclusion, ultrafine grinding can significantly reduce the particle size of black rice bran dietary fiber, promote the formation of loose porous microstructure, and improve the physicochemical and functional properties of IDF. This study provided a theoretical basis for the deep processing and utilization of black rice bran dietary fiber.
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MA Ze, SHEN Hejing, WANG Fengzhong, FAN Bei, BAI Yajuan
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Plant-derived polysaccharides, functioning as prebiotics, are utilized by gut microbiota to produce short chain fatty acids and other metabolites that help maintain immune homeostasis. The market for single prebiotic products is developing into probiotic-prebiotic products, and research focuses on the changes in polysaccharide structure and biological activity during fermentation. This review examines the effects of probiotic fermentation on the molecular weight, monosaccharide composition, and intestinal and immune regulatory functions of plant polysaccharides. It analyzes the advantages of fermented plant polysaccharides compared to their pre-fermentation state and investigates the types and main effects of probiotic polysaccharide prebiotic products in the consumer market. The goal is to provide reference for the development of probiotic and prebiotic products. Future research should continue to elucidate the conversion of probiotics into polysaccharide metabolism pathways and mechanisms to optimize fermentation efficiency and enhance polysaccharide properties, thereby supporting the development of functional foods integrating probiotics and plant-based polysaccharides.
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杨何, 亢瑞琪, 郭峰, 纪淑娟, 李国锋, 李鹏霞, 罗淑芬
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Abstract: To investigate the effect of light emitting diode (LED) irradiation on the shelf quality of Pleurotus eryngii after harvest. The Pleurotus eryngii was treated with LED irradiation with different light qualities and densities at the temperature of 12~15 ℃. The treatment without LED irradiation, the light condition of supermarket shelves [28 μmol/(m2.s)] and the supermarket lighting [4.3 μmol/(m2.s)] were used as the control 1, 2 and 3, respectively. Through analyzing the phenotype of Pleurotus eryngii, the light conditions of LED blue-white composite light (blue light: green light: red light=8.4:2.3:1.3) was suitable for storing Pleurotus eryngii. Then, the effect of LED blue-white composite light on the postharvest browning process of Pleurotus eryngii was studied by exploring the light quality ratio selected above as the treatment group. The control groups were set as the same mentioned above, and the blue light [8 μmol/(m2.s)] positive control group was added. The results show that compared with the control group, LED blue-white composite light increased the activity of antioxidant enzymes such as superoxide dismutase and catalase and DPPH free radical scavenging ability of Pleurotus eryngii What’s more, the treatment reduced the production rate of superoxide anion radicals and hydrogen peroxide content, thus, protected the Pleurotus eryngii cell from reactive oxygen species damage and inhibited the increase of relative conductivity and malondialdehyde content. Additionally, the composite LED irradiation reduced the activity of polyphenol oxidase, and maintained a high total phenol content, and consequently, delayed the browning process of Pleurotus eryngii. During days of 2~8, the browning degree of the blue-white composite LED treated group was lower by 2.24~5.00、1.59~3.23、0.90~1.77 times than those of the control 1, 2 and 3, respectively. On this basis, it was found that the blue-white composite LED irradiation (blue: green: red light = 8.4: 2.3: 1.3) was able to alleviate the browning process and maintain the quality of Pleurotus eryngii, through using the method of principal component analysis and correlation analysis. Therefore, this research could provide theoretical and technical support for the application of LED irradiation on the preservation of edible fungi.
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Benzalkonium chloride is a quaternary ammonium salt bactericide, which is widely used in food processingmedical environment, medical environmentfamily and family, and especially its application in chemical production has led to the contamination of the aquatic environment. Traditional biological treatment methods cannot effectively degrade benzalkonium chloride, and advanced oxidation technology has received widespread attention. The article reviewed the ozone oxidation technology, photocatalytic oxidation technology, Fenton oxidation technology, persulfate oxidation technology, etc., and elaborated the advantages and disadvantages of the above technologies and mechanisms, and analyzed their degradation effects and degradation pathways in the light of the progress of the application of advanced oxidation technology in the treatment of benzalkonium chloride pollutants in recent years. It provides reference for further research and application of advanced oxidation technology in the treatment of benzalkonium chloride pollutants in the future.
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Chen Linlin, Xie Jinmei, Zhang Rongrui, Shi Yuqing, Chang Xiuting, Xiexi
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To study the protective effect and mechanism of astaxanthin (AST) on oral epithelial injury, an arecoline (ARC) induced oral mucosal injury rat model was established. The pathological morphology, the accumulation of collagen fibers, and changes in human early growth response factor 1 (EGR1) in rat oral mucosal tissue was observed. The changes in tight junction related proteins ZO-1 and Occludin, mitochondrial morphology, mitochondrial membrane potential (MMP), mitochondrial reactive oxygen species (mtROS), and EGR1 in human oral keratinocyte (HOK) cells induced by ARC, were measured. And the binding of AST and EGR1 was predicted through molecular docking. The results on pathological of oral mucosal tissues showed that compared with the model group, the symptoms of thinning oral mucosal epithelium and short epithelial nail was improved in the AST intervention group. The relative collagen area and Collagen I area under the mucosa were significantly reduced by 9.84% and 23.01%, respectively. In vitro experiments, the results showed that AST improved the abnormal localization of ZO-1 and Occludin proteins in ARC-induced HOK cells; the abnormal mitochondrial morphological, the decreased level of MMP, and the excessive generation of mtROS were also improved. In addition, AST inhibited the expression level of EGR1 in ARC-induced HOK cells, and significantly downregulating 24.53% at the cellular level. The molecular docking results showed that the docking binding energy between AST and EGR1 was -6.8697 kcal/mol, and had two hydrogen bonding interactions. In summary, AST may improve ARC induced oral mucosal injury by regulating EGR1 and mitochondrial function, and is expected to be developed as a functional food for protecting oral mucosa.
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张璐, Wangxuefeng, Wangxuefeng, 高光文, 范癸蓉, 廖梦莲, 王雅熙, 段志高
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The experiment was conducted to study the effects of rennet addition, fermentation endpoint pH, curd temperature and hot blanching temperature on Yunnan Bos bubalus milk mozzarella cheese, the sensory score and stretchability of the cheese were used as the evaluation indexes, and to determine the optimal process of the cheese by combining with the response surface methodology, and to further evaluate the nutrient composition and functional properties of the resultant mozzarella cheese. The results showed that the optimal process for Yunnan Bos bubalus milk mozzarella cheese was 0.5 mg/mL rennet addition, fermentation endpoint pH value is 5.7, 45 ℃ curdling temperature and 80 ℃ stretching temperature. The sensory score was 90.18 and stretchability was 64.83 cm of mozzarella cheese made from Bos bubalus milk based on the optimal process was close to the predicted values and significantly higher (P<0.05) than the sensory score (64.52) and stretchability (27.33 cm) of cheese made from black and white flower cow milk. The protein (24.12 g/100g), moisture (52.59 g/100g) and fat (20.98 g/100g) contents, yield (11.28%), meltability (33.07 mm), and fat precipitation (17.00 mm) of Bos bubalus milk cheeses were significantly higher than that of black and white calf milk cheeses (P<0.05). The research results indicate that Bos bubalus milk is more suitable for mozzarella cheese making than normal black and white flower cow milk. The resulting cheese has good organoleptic, nutritional and functional characteristics. Therefore, Bos bubalus milk mozzarella cheese can effectively meet consumers' demand for healthy and delicious dairy products, and also provide new ideas for the commercial application of Bos bubalus milk.
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The impact of the addition of mixed grain composite flour on the quality of naan was explored in the article, which was achieved by measuring the gelatinization characteristics, dough rheological properties, texture characteristics, color, and sensory evaluation of naan. The influence of adding different proportions (0%, 5%, 10%, 15%, 20%, 25%, 30%) of mixed grain flour to wheat flour was studied. The volatile substances of mixed grain naan were analyzed using Gas Chromatography-Ion Mobility Spectrometry (GC-IMS). The results indicated that with the increase in the addition of mixed grain composite flour, the gelatinization temperature of naan increased from 67°C to 84.20°C; the weakening degree increased from 16 FU to 36.50 FU; the formation time decreased from 6.60 min to 5.25 min; the maximum tensile resistance decreased from 478.25 BU to 169.60 BU. The flour quality of the dough, stretching characteristics, texture, color, and sensory evaluation of naan were all found to have changed to varying degrees with the addition of mixed grain composite flour. It was considered appropriate to add 20% mixed grain composite flour to wheat flour after a comprehensive consideration. A total of 55 volatile substances were identified by GC-IMS, including 2 types of cyclic compounds, 3 types of furan compounds, 4 types of acids, 5 types of ketones, 9 types of aldehydes, 9 types of alcohols, 15 types of esters, and 8 types of others. Compared with ordinary naan, the content of volatile flavor substances such as esters (14.44% to 19.36%), alcohols (15.25% to 17.23%), and furan compounds (1.13% to 1.54%) in mixed grain naan was found to have significantly increased. It was suggested that adding 20% mixed grain flour to wheat flour not only improves the nutritional value of naan but also provides theoretical and technical support for the quality control and flavor identification of mixed grain naan, which is beneficial for the development of mixed grain naan products.
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liurongrong, tengjianwen, huangli, xianing, weibaoyao
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In this study, 0%, 0.5%, 0.75% and 1% (w/w) of passion fruit peel fiber powder were added to beef jerky by injection and kneaded method, respectively. The effects of adding passion fruit peel fiber powder on the drying characteristics and quality of beef jerky were investigated by measuring the drying characteristics, yield, texture characteristics, water distribution and sensory evaluation. The results showed that the addition of passion fruit peel fiber could shorten the drying time of beef jerky from 3.7 h to 2.9 h, and increase the yield from 51.40% to 56.02%. The results of LF-NMR showed that the relaxation time of T21, T22 and T23 was shortened by passion fruit peel fiber, and the fluidity of water in meat jerky also was reduced. The results of texture and sensory evaluation showed that passion fruit peel fiber could significantly reduce the hardness of beef jerky, and enhance the elasticity, viscosity and chew ability of beef jerky. Compared with 0% fiber jerky, the total score of sensory evaluation of beef jerky with 0.5% fiber content was the highest. In conclusion, the application of passion fruit peel fiber powder to beef jerky can change the drying characteristics of beef jerky, shorten the drying time of beef jerky, improve the water distribution and texture characteristics of beef jerky, and improve the product quality of beef jerky. It is worth noting that adding 0.5% passion fruit peel fiber powder to beef jerky has the best overall effect, and this study can provide a reference for the comprehensive utilization of passion fruit by-products.
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朱子冬, 李毅虹, 李宗昂, 颜瑾, 魏琴, 田婧, 梁寒峭, 李守黔
Abstract:
Focuses on the traditional Yi ethnic fermented medicinal liquor made from wild Rosa roxburghii, Phyllanthus emblica, Lemon, Gastrodiaelata, ginseng, and black honey as the main raw materials. It employs a solid-state natural fermentation technique under constant low-temperature (10-15°C) and light-avoidance conditions. Using untargeted metabolomics, a detailed differential analysis of small molecules in the medicinal liquor before and after fermentation was conducted. Through rigorous screening methods such as Principal Component Analysis (PCA) and Orthogonal Partial Least Squares Discriminant Analysis (OPLS-DA), the results showed that a total of 208 differential metabolites in 17 categories were present in the medicinal liquor before and after fermentation (VIP > 1 and p < 0.05). These substances included 47 flavonoids, 31 alkaloids, 22 phenols, 18 terpenes, and 13 nucleotides and their derivatives. Further analysis through KEGG metabolic pathways identified 19 significantly different metabolic pathways involving 12 key differential metabolites. This study provides data support and theoretical basis for in-depth exploration of the material changes and metabolic mechanisms during the fermentation process of traditional Yi ethnic fermented medicinal liquor.
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Abstract:
In order to investigate the textural properties of carrots under different chewing rates and their correlation with mechanical parameters, the carrot block (thickness 5 mm) was taken as the research object, and the texture profile analysis (TPA) test was carried out on it by using a texture meter to analyze the texture mechanical parameters (hardness, adhesion, cohesion, elasticity, adhesion, chewing) and their changing rules under different chewing rates. Then, a chewing mechanical model and finite element model were constructed to investigate the chewing mechanical properties of the carrot blocks under the grinding pestle and pestle pressure movement. Next, the masticatory mechanics model was constructed and finite element simulation (Mises, Tresca, Max, Principal) was carried out; finally, the correlation analysis among the parameters was performed. The results showed that: at the same speed, Tresca was the largest, Mises was the second largest, and Abs stress was the smallest; the test speed showed a highly significant positive correlation with Mises and Tresca stress (P<0.01), with correlation coefficients of 0.878 and 0.868, respectively; the test speed showed a highly significant negative correlation with Abs stress, with a correlation coefficient of -0.862; Mises, Tresca stresses were significantly correlated with adhesion, cohesion, elasticity, adhesion, and chewing (P<0.05), which indicated that the simulated stresses could reflect the textural properties of carrots to a certain extent, and also verified the correctness of the model. This study will contribute to deeply analyze the textural quality of carrot and promote its deep processing and comprehensive utilization, and also provides a scientific and effective method to study the relationship between chewing behaviour and mechanical texture of fruits and vegetables.
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Cloning and Heterologous Expression of Hydrophobin Encoding gene Unigene0004454 of Ganoderma lucidum
Abstract:
To investigate the potential functions of Unigene0004454 gene, which encodes a hydrophobin in Ganoderma lucidum ZJ-1 strain, this study adopted approaches involving gene cloning, bioinformatics analysis, promoter element analysis, and heterologous expression experiment. The results indicated that the full length of Unigene0004454 gene was 436 bp, a cDNA length 330 bp, and encoded 109 amino acids. Amino acid sequence analysis demonstrated that it has the typical cysteine structure characteristic of hydrophobins, and showed a closer evolutionary relationship with hydrophobins from Ganoderma leucocontextum and Ganoderma sinense. The promoter region of Unigene0004454 contains core promoter element (such as TATA-BOX), multiple hormone responsive elements (such as ABRE), and environmental stress inducible elements (such as MBS). It is speculated that the physiological function of Unigene0004454 may be related to the growth and development of the strain. The recombinant plasmid pET-32a-Unigene0004454 was constructed and transferred into E. coli BL21(DE3) competent cells for expression, followed by SDS-PAGE and Western blotting validation. The results indicated that the recombinant protein with a molecular weight of approximately 27 kDa was successfully expressed in BL21 strain, thereby verifying the feasibility of heterologous expression for Unigene0004454. This study lays a foundation for further elucidation of the physiological functions of Unigene0004454 gene and the development of hydrophobin-based applications.
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Analysis of Sensory Quality, Biochemical Components, and Aroma Compounds in Light-scented Tieguanyin Tea Under Different Treatments
Abstract:
To explore the effects of different shaking treatments on the quality of light-scented Tieguanyin single-leaf tea, the four-time shaking of moderately opened three-leaf shoots (CK1) and four-time shaking of single leaves (CK2) were used as controls, and single-leaf 2-time shaking (DY1) and single-leaf 3-time shaking (DY2) treatments were set up respectively. The sensory quality, main biochemical components, and aroma components of the teas produced by the four treatments were compared. The results showed that the comprehensive score of sensory quality of CK2 (93.10 points) was significantly higher than that of other treatments (P<0.05). In single-leaf teas (DY1, DY2), with the increase of shaking times, the contents of water extract, tea polyphenols, caffeine, and the phenol-to-amino acid ratio decreased, while the amino acid content increased significantly. A total of 76 aroma components were detected from the four groups of different treatment samples, belonging to 10 major categories. The PCA and PLS-DA models established based on the relative contents of aroma components could effectively distinguish tea samples from different treatments. Further screening with VIP > 1, P < 0.05, and OAV > 10 as the conditions determined that linalool, indole, nerolidol, and other 11 components were the key aroma substances leading to the differences in aroma quality among samples. The results of this study provide a theoretical basis for the process innovation and quality improvement of light-scented Tieguanyin single-leaf tea .
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Research Progress on the Effects of Functional Components in the Fruits and Vegetables by Non-thermal Processing Technologies
Liu Xue Ping, 赵莉, 黄莉, 崔晓梅, 魏萍, 刘林, 王刚
Abstract:
Fruits and vegetables were rich in functional components, which had antioxidant, antitumor, neuroprotective, anti-inflammatory and other effects. But during processing, traditional thermal processing can easily damage the functional components in them. In recent years, non-thermal processing technology, which was a new processing method for fruits and vegetables, had gradually widespread attracted attention because of its advantages, such as low-temperature sterilization, enzyme inactivation, and maintaining the original nutrition and functional components. This article sorted out the common functional components (polyphenols, carotenoids, vitamin C, dietary fiber) in fruits and vegetables, and included their structures and effects. This paper reviewed effects of non-thermal processing technology (high pressure, ultrasound, cold plasma, pulse electric field) on the functional components in fruits and vegetables, and explored the mechanism its action on the functional components, and proposed the problems existing in the application of non-thermal technology in the field of fruits and vegetables and the research directions in this field, in order to provide theoretical basis for the deep processing and preservation technology of the fruit and vegetable industry.
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Research Progress on Rapid Detection Technology for Foodborne Pathogens
chen hong zhou, niu jing yuan, li qi, ren yu wei, cai ke zhou, ye ying wang
Abstract:
Foodborne pathogens are among the most significant contributors to food safety incidents, severely hindering the sustainable development of the food industry. Developing rapid detection methods with high sensitivity, low cost, and strong specificity is critical for ensuring food safety and advancing the food industry. Conventional detection methods are limited by low sensitivity, prolonged analysis time, complex procedures, and inadequate specificity. This review summarizes the latest research advances in the field of foodborne pathogen detection in recent years, with a focus on immunoassay techniques, molecular biology detection technologies, and the most recent research achievements in biosensor detection. It also discusses the integration of various technologies to develop novel rapid detection methods and their applications in foodborne pathogen detection. Advances in science and technology will enable future rapid detection methods to leverage multidisciplinary integration, facilitating convenient and intelligent pathogen monitoring. These advancements are expected to yield more effective detection tools and preventive strategies for food safety management and public health protection.
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Structure-guided semi-rational engineering of D-allulose 3-epimerase for enhanced D-allulose biosynthesis
Wang Kaizhe, Ma Wenjie, Gao Yuang, Mao Shuhong, Tian Kangming, Qin Hui-min
Abstract:
To enhance the catalytic activity and thermal stability of D-allulose 3-epimerase (DAEase) for industrial applications, high-performance mutants were engineered through the integration of gene mining with semi-rational design. In this study, the DAEase gene from Microbacterium luteolum (MlDAEase) was heterologously expressed in E. coli with soluble production, exhibiting optimal activity at 60 °C and pH 8.0. To address the poor thermal stability of MlDAEase that limits industrial applications, semi-rational design was performed guided by three-dimensional structural modeling and high-throughput screening, through which key mutants G65M, G65E, and M110W were identified. The combinatorial mutant G65E/M110W, constructed via CAST strategy, was shown to exhibit a 2.41-fold increase in relative activity and a 5.09-fold enhancement in catalytic efficiency compared to the wild-type. In industrial biocatalytic processes, the engineered mutant enabled the conversion of 500 g·L-1 D-fructose to 153 g·L-1 D-allulose, achieving a conversion rate of 30.60%, which represented a 2.09-fold improvement over the wild-type enzyme. The results demonstrated that MlDAEase is a novel D-allulose 3-epimerase with great potential for engineering. Its catalytic performance and thermal stability were significantly improved through structure-guided semi-rational design. This study provides both a theoretical basis and a candidate biocatalyst for the efficient enzymatic production of D-allulose, offering promising prospects for industrial application.
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Current Situation of Soybean Sclerotinia Sclerotiniorum in Northeast China
LI Zhuolin, YI Zhigang, LIU Jia, LIU Nianxi, LI Zhi, DONG Zhimin, LI Yuqiu
Abstract:
Soybean sclerotinia is widely distributed and is a type of soybean disease found worldwide. In the Northeast region of China, the incidence rate of soybean sclerotinia disease can reach over 60%, severely affecting soybean yield and economic benefits. Therefore, studying the pathogenic principle of the soybean sclerotinia disease pathogen—Sclerotinia sclerotiorum, as well as effective detection and identification methods, has become an urgent issue in China"s soybean industry. This article reviews the pathogenic mechanism of Sclerotinia sclerotiorum at the molecular level and reviews. It reviews the existing detection methods for the fungus: traditional detection methods, serological detection methods, and molecular biological [1]detection methods, among others. It details the sensitivity, specificity, and applicability of the existing detection methods, compares and evaluates the advantages and limitations of various methods, and provides an initial exploration into the detection model for soybean sclerotinia. This study aims to provide a reference for the identification and detection of soybean sclerotinia disease, to offer technical support for the early detection of the disease, and to provide some theoretical basis for the healthy development of the soybean industry.
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The Optimization of the Fermentation Process of Platycodon Grandiflorus by Composite Strains and Its Protective Effect on Myocardial Injury in LPS-Induced Pneumonia Mice
ZUOCHENGRUN, JINGNA, LIJIA, 王雨卉, GAOSHIQI, LIUCHEN, YAOLIN, HUOJINHAI, WANGWEIMING, WANGNAN
Abstract:
The fermentation process of Platycodon grandiflorus was optimized to increase the polysaccharide yield, and the protective effect of its fermentation products on LPS-induced pneumonia-related cardiac injury was investigated. Lactobacillus plantarum xdx-6801 and Pentosaceus S. ZY-23 were combined in a 1:1 ratio. The range of fermentation parameters was screened through a single-factor experiment, and the fermentation conditions were optimized using an orthogonal experiment. Finally, the protective effect of the optimized Platycodon grandiflorus fermentation liquid (FPG) on LPS-induced acute lung injury (ALI) and cardiac damage in C57BL/6J mice was verified through in vivo experiments. The results showed that the optimal fermentation conditions were 4% inoculum, 38℃ fermentation temperature, and 60 hours of fermentation. Under these conditions, the polysaccharide concentration of FPG reached 237.48 μg·mL-1, and the total saponin concentration was 222.39 μg·mL-1, which were 2.54 times and 1.02 times higher, respectively, compared to the unfermented sample. FPG effectively alleviated lung and cardiac injury in LPS-induced ALI mice, reduced the expression of inflammatory factors IL-6 (72.30%), IL-1β (54.66%), and TNF-α (53.44%), increased the activity of antioxidant enzymes GSH (28.01%), SOD (44.35%), and T-AOC (37.81%), and reduced the accumulation of oxidative damage marker MDA (53.25%). Furthermore, FPG significantly improved the cardiac pump function of ALI mice, increasing the ejection fraction (44.50%) and fractional shortening (79.48%), and effectively reduced the level of cardiac injury marker cTnI (65.95%). In conclusion, the optimized fermentation process significantly increased the polysaccharide concentration of Platycodon grandiflorus and exhibited a marked protective effect against pneumonia-induced cardiac injury, providing a theoretical basis for the application of Platycodon grandiflorus in the prevention and treatment of pneumonia and its complications.
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Irradiation Degradation Effect and Radiolysis Mechanism of Sodium Benzoate in Aqueous Solution
Abstract:
To investigate the irradiation degradation effect and mechanism of sodium benzoate in aqueous solution, this experiment studied the degradation patterns of sodium benzoate solutions at different concentrations (0.5, 1, 3, 5, 7 mmoL·L-1) under varying irradiation doses (1, 3, 5, 7, 9 kGy). The degradation behavior of sodium benzoate was analyzed using GC and degradation kinetics, while quantum chemical calculations were employed to elucidate its irradiation degradation mechanism. Finally, bacterial experiments were conducted to examine the impact of irradiation treatment on the antibacterial capacity of sodium benzoate. The results showed that the degradation rate of sodium benzoate at experimental concentrations gradually increased with higher irradiation doses, reaching nearly 100% at lower concentrations. The irradiation degradation of sodium benzoate followed first-order kinetics. Trace amounts of phenol were generated after irradiation of high-concentration sodium benzoate solutions. Under irradiation, sodium benzoate reacts with hydroxyl radicals to form degradation products, with a free energy activation barrier of 11.3 kcal·mol-1 and an exothermic release of 17.2 kcal·mol-1 during the reaction process. The antibacterial capacity of sodium benzoate exhibited a gradual decline with increasing irradiation doses. In conclusion, both the irradiation dose and the initial concentration of the sample have a certain impact on the degradation rate of sodium benzoate, the post-degradation phenol content, and the antimicrobial activity. When using sodium benzoate, an appropriate concentration can be selected within the permissible limit (6.94 mmol·L-1) without compromising its effectiveness, and a suitable irradiation dose can be chosen based on the applied concentration. This study provides a theoretical foundation for understanding the patterns and mechanisms of sodium benzoate degradation under irradiation.
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Comparison of the Effect of Different Brewing Methods and Strains of Aspergillus oryzae on the Koji Making Process of Broad Bean Koji
Li xiongbo, LI TING, 王芳, CHEN Zongwei, MIN XING
Abstract:
In order to investigate the effects of fermentation strains and the method of making music on the process of bean paste making, the study applied PNM003 and Huniang 3.042 Aspergillus oryzae to the disk fermentation and traditional open fermentation of bean paste, respectively, and examined the differences in environmental factors, microbial counts, enzyme activity, physical and chemical indexes, free amino acids, and volatile compositions of the process of making music in several kinds of bean pastes. The results showed that there were some differences in the indicators of the different types and strains of bean curd-making process. Compared with the open fermentation process, the disk fermentation has stable material temperature (30.8~34.4℃) and environmental humidity (96.0~97.2%rh), which can significantly improve the number of molds and enzyme activity performance in the process. In addition, the total acid content was lower (1.00 g/100g), the sensory quality was better, and the free amino acid flavor was more harmonized in the bean curd prepared by PNM003 under the disk fermentation conditions. The analysis of volatile components showed that, under the same brewing method, the volatile components of bean curd prepared by PNM003 were more abundant (37 kinds, 25 kinds) than those of Huniang 3.042 (35 kinds, 24 kinds). For the same strain, the flavor richness of disk fermentation was higher than that of open fermentation, and the number of musty flavor substances was lower than that of open fermentation. Thus, compared with the open fermentation, disk fermentation can significantly improve the effect of bean paste brewing, especially with PNM003 Aspergillus oryzae as the fermenting strain, the advantage is more obvious. This study provides a theoretical basis for optimizing the production process and improving the quality of bean paste.
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Process Optimization and Quality Analysis of In-Bag Fermentation for Fermented Mustard
YANG Xiaoyun, LI Aimeng, ZHANG Chunrong, JIA Lirong
Abstract:
To replace traditional pool and jar fermentation methods, a novel in-bag fermentation process for fermented mustard was studied. Small-leaf mustard greens were used as raw materials, inoculated with 1.0% compound lactic acid bacteria (LAB) (Lactiplantibacillus plantarum : Pediococcus acidilactici = 2:1), and subjected to in-bag fermentation. Blanching conditions were screened, and changes in sensory quality, physicochemical indices, and microbial profiles during fermentation were investigated. Microbial community structures were analyzed using 16S rDNA and ITS high-throughput sequencing. The results indicated that blanching in a 100°C water bath for 1 min exhibited optimal microbial control and sensory performance. During the 20-day fermentation cycle of fermented mustard, the pH decreased from 5.78 to 3.21, the total acid content increased from 0.48 g·L-1 to 6.13 g·L-1, and the nitrite content remained consistently below 1.46 mg·kg-1. The highest sensory evaluation score of 36.30 was recorded on day 15 of fermentation. The lactic acid bacteria count and total bacterial count increased to 4.33×10? CFU/mL and 4.47×10? CFU/mL, respectively, within the first 0~5 days, then decreased to 7.07×10? CFU/mL and 9.23×10? CFU/mL after 15 days, stabilizing thereafter. Yeast and mold counts increased continuously during the first 10 days, reaching a peak of 4.40×10? CFU/mL on day 10 and then remained stable. Coliform bacteria were not detected after 5 days of fermentation. The microbial composition in the in-bag fermentation system was relatively simple, with Lactiplantibacillus plantarum (83.15%) and Pediococcus acidilactici (16.10%) as the dominant bacterial species, and Meyerozyma guilliermondii (66.46%) and Hanseniaspora meyeri (30.81%) as the predominant fungal species. The study confirmed the feasibility and high safety of the in-bag fermentation process, providing new insights into addressing bottlenecks in the production of fermented vegetables.
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Research Progress on Extraction, Purification and Functional Activity of Active Components from Peach
HE Mengxin, ZHANG Rentang, SUN Xin, JIANG Qiyong, WANG Yuxiao
Abstract:
Peach (Prunus persica (L.) Batsch) is an economically significant fruit tree whose fruit, leaves, flowers, and kernels are rich in diverse bioactive compounds, including polyphenols, flavonoids, and saponins. Extensive research has demonstrated that these constituents exhibit significant health benefits, such as antioxidant, anti-inflammatory, hypoglycemic, and anticancer activities, providing a crucial scientific foundation for the comprehensive utilization and value-added development of peach resources. This review systematically summarizes recent advances concerning the types, distribution, extraction, and purification techniques of bioactive compounds derived from peach. Their functional activities and potential applications in combating oxidative stress, inflammation, cancer, obesity, and cardiovascular diseases are critically reviewed. Furthermore, detailed discussions on the future development of functional ingredients from peach are presented. This work aims to establish a theoretical basis for promoting the sustainable development and high-value utilization of the peach industry.
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Preparation process of acetylated Dendrobium huoshanense polysaccharide and antioxidant and antitumor activity analysis
宋露, 杨素素, 王芳, 韩邦兴, liudong, 高雷雷
Abstract:
In order to explore the activities changed in acetylated modification of Dendrobium huoshanense polysaccharides(DHP), the study used acetic anhydride method obtained Acetylated Dendrobium huoshanense polysaccharides(A-DHP) and optimized its preparation process. Used substitution degree as indicator, the synthesis conditions of A-DHP were optimized by single-factor experiments and response surface methodology. The structure of A-DHP were characterized by Fourier Transform Infrared Spectrometer (FTIR) and Scanning Electron Microscopy (SEM). The activity changes of polysaccharides modification were detected by vitro antioxidant and antitumor experiments. The results showed that the optimal preparation conditions of A-DHP were: reaction time of 3.8 h, acetic anhydride to polysaccharides ratio of 14:1 (mL:g), and reaction temperature of 36 ℃. Under this condition, the substitution degree of A-DHP was 0.226. FTIR and SEM results confirmed that acetyl groups were successfully combined with DHP. The results of vitro antioxidant and vitro cytotoxicity experiments showed that after acetylated modification, the clearance rate of ABTS and DPPH free were increased by 14.91% and 7.76%, while the inhibitory effect on HepG2 and C918 cell were increased by 15.90% and 16.24%. In summary the antioxidant and antitumor activities of DHP can improved by acetylated modification, this study provide base theories for further investigate of acetylated polysaccharides.
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Valorization of Spent Coffee Grounds by Scenedesmus obliquus in a Biorefinery Approach
Abstract:
Spent coffee grounds （SCG） are a substantial byproduct of the coffee industry, require proper disposal, which is of great significance for resource utilization and environmental protection. Scenedesmus obliquus （FACHB-417） possessing rapid proliferation capabilities and pronounced stress tolerance was selected to explore the biological treatment of SCG. The SCG were subjected to oil extraction and enzymatic hydrolysis, then prepared to cultivate S. obliquus. The results demonstrated that the oil were extracted from SCG, achieving a yield of 12.2 wt.%. Compared to the control group （BG11）, the biomass accumulation and relative carbohydrate content of S. obliquus in the group of adding hydrolysate spent coffee grounds （SCG10） were enhanced by as much as 6.38 times and 3.09 times, respectively. The utilization of carbon sources in SCG to accumulate biomass and carbohydrate was achieved by S. obliquus. Additionally, the biodegradation of caffeine was achieved, when its metabolite, 1,3,7-trimethyluronic acid, was 28.22 times more abundant in the SCG10 group than in the BG11 group. This study demonstrated that S. obliquus realized the resource utilization of SCG and biodegradation of caffeine, which provided a new economic and environmental friendly way to utilize SCG and generate algal-based nutrients.
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Analysis of the Difference in Long Chain Fatty Acid Composition Between Buffalo Milk and Cow Milk Based on GC-MS Technology and Research on the Identification Method of Adulteration
huang li, peng qin, yang pan, shi zong ce, wang rui min, huang wen ting, huang zi zhen, luo feng mian, qiang jia qi, li ling
Abstract:
Milk fat and milk fatty acid (FA) compositions are important indicators for evaluating the nutritional value and functional qualities of milk, Gas chromatography-mass spectrometry (GC-MS) was utilized to compare the differences in fatty acid composition and content between buffalo milk and cow milk, with the aim of screening for signature compounds that distinguish the two varieties of cow milk. The results showed that a total of 50 fatty acids were detected in the two types of milk samples, and the medium and long chain fatty acids of the two milks
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Effects of Geographic Origin and Size on Quality Characteristics of Cultured Oval Pomfret (Trachinotus ovatus)
杨晓红, guoquanyou, zhangbin, linna
Abstract:
To investigate the effects of cultural region and specification on the quality characteristics of Trachinotus ovatus, samples from two regions (Zhanjiang and Haikou) and two size groups (300-400 g/tail and 500-600 g/tail) were selected. Quality indices including morphology, body color, nutritional composition, and flavor were analyzed. It was found that the b* values in the body (excluding the abdomen), total umami amino acids (large-size: 26.69 mg/100g; small-size: 25.72 mg/100g), and IMP contents (large-size: 247.85 mg/100g; small-size: 235.16 mg/100g) of Trachinotus ovatus from the Zhanjiang region were significantly higher than those from Haikou. Large-size muscles were found to have lower water content (Zhanjiang: 68.48%; Haikou: 71.69%), but higher fat (Zhanjiang: 9.96%; Haikou: 7.43%) and protein contents (Zhanjiang: 19.48%; Haikou: 18.57%). Significantly higher levels of bitterness, bitter aftertaste, HX and HxR were detected in small-size samples (Zhanjiang: 10.13 mg/100g; Haikou: 12.04 mg/100g) compared to large-size samples (Zhanjiang: 6.88 mg/100g; Haikou: 8.28 mg/100g). analysis of volatile flavor substances revealed that higher alcohol content was detected in large-size samples, while aldehyde compounds were found to be more abundant in small-size samples. In conclusion, it was found that the body color of Zhanjiang-farmed Trachinotus ovatus was more vivid, with more pronounced flavor characteristics. Higher nutritional value was observed in large-size specimens, while significant differences were detected in flavor profiles and volatile compounds among different size groups. This study is considered to provide theoretical guidance for subsequent quality control and aquaculture processing.
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Comparison of The Effects of Black Rice Anthocyanin Monomer C3G of and Its Laurate Acylation Product C3G-C12 on Cholesterol Uptake in Caco-2 Cells
Gu Yingying, Sun Hanju, Liu Shuyun, Zhou Yuxin, Deng Yulong, Kong Lingshuo, He Shudong
Abstract:
The effects of the black rice anthocyanidin monomer cyanidin-3-O-glucoside (C3G) and its lauric acid enzymatic acylation product cyanidin-3-(6″-lauroyl) glucose (C3G-C12) on cholesterol absorption and transport in Caco-2 cells, and its possible mechanism of action, were investigated. In this study, C3G was extracted from black rice anthocyanidins by semi-preparative liquid chromatography (Semi-HPLC) and the monomer was identified by liquid chromatography-mass spectrometry (LC-MS/MS). C3G was used as raw material and enzymatically acylated with lauric acid and Novozymes 435. The acylated products were further separated by Semi-HPLC, and the monomer was verified by LC-MS/MS and Fourier transform infrared spectroscopy (FTIR). A 21-day Caco-2 intestinal epithelial cell model was established. The cells were incubated with mass concentrations of 50, 100, and 150 μg/mL C3G and C3G-C12 and 20 μmol·L-1 cholesterol absorption inhibitor Ezetimibe to carry out transport experiments. High performance liquid chromatography (HPLC) was used to detect the cellular cholesterol absorption, and fluorescence quantitative PCR (qPCR) was used to detect the expression of NPC1L1 mRNA. The results showed that the cholesterol transport of Caco-2 cells could be inhibited by the both in a concentration-dependent manner. C3G and C3G-C12 at a mass concentration of 150 μg/mL reduced cholesterol absorption by 46.21% and 56.36%, respectively, and cause a 56.93% and 59.76% decrease in NPC1L1 mRNA expression. In summary, C3G-C12 was more effective in inhibiting cholesterol absorption than C3G, which might be related to its inhibition of NPC1L1 mRNA expression. This study provided a theoretical basis for the enzymatic acylation modification of black rice anthocyanins and their role in regulating intestinal cholesterol metabolism.
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Synergistic Bactericidal Effect and Mechanism of Ultrasound Combined with Carvacrol Nanoemulsion on Salmonella typhimurium and its Application to Cabbage
高畅, 朱佳慧, 谢莉莉, 孔雅静, 蔡笑林, 单忠国, 张春玲, 石超
Abstract:
To explore safe and effective control methods for Salmonella typhimurium (S. typhimurium), the synergistic bactericidal mechanism of ultrasound (US) combined with carvacrol nanoemulsions (CN) against Salmonella typhimurium and its application in cabbage was investigated. CN was prepared using the ultrasonic emulsification method and the bactericidal effects of US and CN combined treatment on Salmonella typhimurium was evaluated, as well as. changes in bacterial cell morphology, intracellular content leakage, reactive oxygen species (ROS) levels, N-phenyl-1-naphthylamine (NPN) uptake, and malondialdehyde (MDA) content. Additionally, the efficacy of this treatment in reducing Salmonella typhimurium on cabbage surfaces and its impact on cabbage color and firmness were investigated.The results demonstrated that the combined treatment of US and CN was found to exhibit significant synergistic bactericidal effects against Salmonella typhimurium, with synergy index values of 1.35 and 1.33, respectively, compared to individual treatments. Also, the bacterial cell membrane was damaged and increased permeability were observed, along with cell shrinkage and collapse. ROS levels and MDA content were significantly elevated to 1866.99 and 1.25 nmol/mL, respectively, indicating intensified oxidative stress. Furthermore, a reduction in Salmonella typhimurium survival on cabbage surfaces by 0.89~2.01 log CFU/g was achieved by the combined treatment, while no significant alterations in cabbage color or firmness were detected. This study demonstrates that the combined treatment of US and CN effectively inactivates Salmonella typhimurium and enhances the safety of fresh agricultural products. It provides a safe, efficient, and highly promising sterilization method for the food industry.
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Exploring the Role and Mechanism of Dendrobiumofficinale Polysaccharides in the Prevention and
Abstract:
This study explores the protective effects and mechanisms of Dendrobium officinale polysaccharides (Dendrobium officinale polysaccharide, DOP) on gallstone-induced gastric mucosal intestinal metaplasia (GIM) cell models using the histone deacetylase 3 (HDAC3)/hepatic nuclear factor 4α (HNF4α) pathway. A GIM model induced by 100 μM chenodeoxycholic acid (CDCA) was established, and cells were simultaneously treated with 400,200, and 100 μg/mL DOP interventions. The CCK8 assay was used to evaluate the effects of DOP and CDCA on GES-1 cells and the impact of DOP on CDCA-induced GIM model cell viability. Morphological changes in the CDCA-induced GIM model were observed using EdU staining, and the proliferation effects of DOP on the CDCA-induced GIM model were assessed through RT-PCR and Western Blot. The expression levels of tail-like homologous box gene (CDX2), mucin 2 (MUC2), hepatic nuclear factor 4α (HNF4α), G protein-coupled receptor (TGR5), farnesyltransferase receptor (FXR), and histone deacetylase 3 (HDAC3) genes and proteins were detected using RT-PCR and Western Blot. An HDAC3 overexpression GIM model was constructed, and the regulation of HNF4α by HDAC3 was investigated using Western Blot and CO-IP. The results show that DOP has no toxic side effects on GES-1 cells and is more effective than CDCA at concentrations above 100 μM. DOP does not significantly affect the viability or proliferation of cells in the CDCA-induced GIM model, but it helps maintain the normal phenotype of GES-1 cells. DOP can significantly downregulate the expression levels of genes and proteins such as CDX2, MUC2, HNF4α, TGR5, FXR, and HDAC3 (P<0.05, P<0.01, P<0.001), with HDAC3 and HNF4α showing an interaction. In summary, DOP is a potential HDAC3-targeted inhibitor that can prevent bile acid-induced gastric mucosal intestinal metaplasia by regulating the HDAC3/HNF4α signaling pathway. The research findings provide experimental foundations for further development of DOP and support clinical drug use with data.
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Analysis of Dynamic Changes in Non Enzymatic Browning of Concentrated Peach Juice under Different Storage Conditions
张小希, 李根, 孔天宇, 师恩娟, 赵岩, 赵晓丹, 吕绪强, 马寅斐, 初乐
Abstract:
In order to further explore the alterations in non-enzymatic browning of concentrated peach juice during storage, a range of analytical techniques, including UV-visible spectrophotometry, colorimetry, high-performance liquid chromatography, and liquid chromatography-mass spectrometry, were employed to assess indicators relevant to the visual characteristics and non-enzymatic browning of the juice at different storage temperatures. It was found that as the storage temperature increased, both the optical density at 420 nm and the color difference (ΔE) of the concentrated peach juice exhibited a gradual increase. During storage at temperatures of 4, 25, and 37 ℃, a significant reduction in the levels of ascorbic acid, reducing sugars, amino acids, and amino acid nitrogen—key precursors to browning—was observed over time; conversely, the concentration of 5-hydroxymethylfurfural (5-HMF) increased. Correlation analysis further demonstrated a positive relationship between ΔE and reducing sugars, as well as the color parameters a*, b*, browning degree, and 5-HMF; meanwhile, the lightness parameter (L*) showed a positive correlation with total phenolic content, four specific amino acids, amino acid nitrogen, and ascorbic acid. Notably, as the storage temperature rose, the disparities in non-enzymatic browning indicators of concentrated peach juice became increasingly pronounced. Consequently, it was concluded that mitigating the formation of 5-HMF could significantly reduce the browning degree of concentrated peach juice, while an appropriate increase in the levels of total phenols, amino acids, and ascorbic acid could improve the glossiness of the juice. The outcomes of this investigation provide a scientific foundation for the storage of concentrated peach juice and offer practical recommendations for the preservation of commercially available fruit juices.
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Study on the Effect of Blue LED in Delaying Postharvest Chilling Injury in Cucumber
Zhang Miaomiao, Chen shuyao, Zhang Fang
Abstract:
To investigate the effects of blue light-emitting diodes (LEDs) on postharvest chilling injury in representative chilling-sensitive vegetable. Cucumbers were divided into two groups, with the first group of cucumbers were placed in the dark at all times. The second group of cucumbers was irradiated with 460-nm blue LED light at 45 W·m-2 for 12 h every day. All cucumbers were stored at 4 °C for 10 days, and the chilling injury indices, quality parameters, and reactive oxygen species (ROS) metabolism were analyzed at the intervals of two days. The results demonstrated that compared to the control group, blue LED treatment significantly reduced the chilling injury index by 30%, decreased weight loss rate by 11.69%, and effectively maintained higher firmness, L*, chlorophyll, and soluble solids of cucumber. Furthermore, blue LED treatment increased total phenolic and flavonoid content as well as antioxidant enzyme activities, collectively enhancing free radical scavenging capacity and reducing superoxide anion content. Thus, blue LED irradiation mitigates chilling injury and preserves postharvest cucumber quality through the activation of antioxidant systems, thereby sustaining oxidative homeostasis. The results of this study provide LED preservation conditions for extending the low-temperature storage of cucumbers and reducing their postharvest losses.
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