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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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fujing, zhaoxinrui, liujia, yangchenxi
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In order to explore the lipid-lowering effect of Sanhua tea milk tea, Instant Sanhua tea extraction prepared from rose, jasmine, tortoise, lotus leaf and ligusticum Chuanxiong was selected as the experimental material to explore the lipid-lowering effect of Sanhua tea through in vitro experiment, and to optimize the best formula of low-sugar and lipid-lowering milk tea containing black tea via fuzzy mathematical comprehensive method. Cholesterol esterase inhibition rate, pancreatic lipase inhibition rate and sodium cholate absorption efficiency were selected as indicators to evaluate the lipid-lowering activity of Sanhua tea in vitro. By adding Sanhua tea to low-sugar milk, the optimal formula of low-sugar and fat-reducing milk tea was optimized by using fuzzy mathematical sensory evaluation and single factor test and response surface test. The results showed that the inhibition rate of cholesterol esterase (87.11%) of Sanhua tea was significantly higher than that of pancreatic lipase (53.91%) and sodium cholate absorption efficiency (3.97%). The best recipe is composed of 0.35% instant black tea, 6.00% Sambucus tea, 35.00% pure milk, honey and xylitol (1.5:1) 4.45%, sucrose ester and monoglyceride (1:1) 0.10%. The main physicochemical properties of low sugar and fat reducing milk tea were analysed. The total sugar, crude fat, crude protein content and the stability coefficientwere 0.152 mg/g, 0.010 mg/g, 0.455 mg/g, and 1.048, respectively. This study confirmed that instant Sanhua tea can effectively inhibit the body's absorption of cholesterol in vitro and has potential lipid-lowering effects, which can provide theoretical basis and data support for the development of new products of low-sugar and low-fat milk tea with good sensory quality and health benefits.
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DENG Yuxin, QIU Lili, HUANG Qianqian, HU Mengxiao, SUN Yuchen, ZHANG Tong, WANG Xiaoyu
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Maintaining its normal physiological function is essential for the health of the body. Trace elements can regulate the expression of intestinal cell transporters, mucosal tight junction proteins, immune proteins, and Wnt signaling pathway-related proteins in intestinal stem cells, and play an important role in maintaining the integrity of the intestinal barrier, enhancing intestinal immune function, and promoting the proliferation and differentiation of intestinal stem cells. However, unreasonable intake of trace elements may lead to intestinal damage and hurt intestinal function. Therefore, it is of great significance to clarify the regulatory mechanism of trace elements on intestinal function to guide the rational diet of trace elements. In this paper, the effects of trace elements such as iron, copper, and zinc on intestinal function were reviewed. The regulatory mechanisms of trace elements on the intestinal barrier, digestion and absorption, and intestinal stem cells were described in detail. The negative effects of trace elements deficiency and excess on intestinal function were discussed, aiming to provide theoretical support for intestinal health-related research, and provide theoretical basis and scientific guidance for reasonable intake of trace elements and treatment of related diseases.
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The quality of fish is significantly reduced by various factors, including microbial contamination and lipid and protein oxidation, making it necessary to develop effective preservation techniques. Plant polyphenols are a category of secondary metabolites that are found in substantial quantities in nature. Because of their excellent bacteriostatic and antioxidant qualities, as well as their accessibility, safety, and environmental friendliness, they have gained a lot of attention in the food preservation industry and have emerged as one of the most promising bio-preservatives. However, plant polyphenols are easily oxidized and have poor stability, and the single use of plant polyphenols can no longer meet the higher preservation requirements. Therefore, synergistic preservation technology has emerged combining plant polyphenols with other preservatives/conservation techniques. The paper begins by outlining the primary categories of contemporary fish preservation methods, along with each one's benefits and drawbacks. This paper focuses on the mechanism of action of plant polyphenols as preservatives and the current status of their practical application in fish preservation. It explores the development prospects of plant polyphenols in fish preservation. This study aims to offer theoretical references for the investigation of plant polyphenols' potential use in fish preservation.
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The differential non-volatile compounds among Xinyang Maojian tea (XYMJ) with refreshing, orchid-like and tender corn-like aroma were identified by ultra-high performance liquid chromatography-Q-Exactive-mass spectrometry (UHPLC-Q-Exactive-MS). A total of 177 chemical compounds were identified in the XYMJ teas with different aroma types, 24 of which were found to show significantly different among the XYMJ tea samples, including 11 flavonoids, 7 amino acids and their derivatives, 2 sugars and their derivatives, and 4 other kinds. There were 7 differential compounds between the refreshing and tender corn-like XYMJ teas, 5 of which were the flavonoids. There were 9 differential compounds between the refreshing and orchid-like XYMJ teas, 6 of which were the L-amino acids and their derivatives. KEGG metabolic pathway enrichment analysis showed that the differential compounds were significantly enriched in the pathways of alanine, tyrosine and tryptophan biosynthesis, and flavonoids biosynthesis. L-valine, L-isoleucine and L-leucine were found to show significantly different among the XYMJ teas with different aroma types, which contributed importantly to the XYMJ tea aroma formation. Understanding the differences of non-volatile compounds among the XYMJ teas with different aroma types had important implications for promoting the precious processing technology of XYMJ teas.
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In order to effectively utilize the non medicinal parts of Chrysanthemum morifolium cv. Fubaiju and achieve comprehensive development and utilization of chrysanthemum resources, the content of its active ingredients was systematically measured and evaluated using C. morifolium cv. Fubaiju from different harvesting periods and parts as experimental materials. Simultaneously, the in vitro antioxidant capacity of the compound was evaluated using three antioxidant indicators: 1,1-diphenyl-2-trinitrophenylhydrazine (DPPH) radical, 2 '- bis (3-ethylbenzene and thiazolin-6-sulfonic acid) diamine salt (ABTS) radical scavenging ability, and iron ion reducing ability (FRAP). The results showed that the content of active ingredients in different parts of Chrysanthemum morifolium was 9.13-52.18 mg/g crude fat, 62.72-189.50 mg/g protein, 138.26-459.12 mg/g crude fiber, 8.19-45.32 mg/g total amino acids, and 0.45-4.6 mg/g essential amino acids, respectively，11.86-80.99 mg/g total flavonoids, 13.11-99.33 mg/g total phenols, 20.24~96.78 mg/g neutral polysaccharides and 9.46~43.28 mg/g acidic polysaccharides, respectively. Further amino acid composition analysis showed that the proportion of taste amino acids in Chrysanthemum morifolium was 41.78%~56.19%, followed by medicinal amino acids at 12.50%~46.72%; Analysis of 9 polyphenolic monomers showed that phenolic acid compounds had higher content and significant differences compared to flavonoid compounds. The comprehensive analysis of effective components using principal component analysis and fuzzy mathematical membership function method resulted in seedlings (0.814), leaves (0.522), flowers (0.378), and stems (0.058). The comprehensive results of antioxidant antioxidant of Chrysanthemum were seedlings (65.76%), leaves (64.56%), flowers (62.53%) and stems (61.91%). In summary, the experimental results provide strong scientific and technological support for the application of non-medicinal parts of chrysanthemum, which is helpful to further broaden its application field.
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Comminuted meat products are very popular because of their unique texture and flavor, occupying a large consumer market in China. Heating is a prerequisite for achieving safety and taste in most meat products, and heat-induced changes in the structural and functional properties of myofibrillar protein (MP) are essential for conferring desirable eating qualities and textural properties to the products. However, there are usually irreversible negative effects on MP during excessive heat treatment, which reduces the final quality of the product. Therefore, how to modify the quality of comminuted meat products under heating is of great importance. Based on this, this review firstly outlines the changes of structural and functional properties of MP during the heating process and their manifestation in the quality of comminuted meat products; Then, this review will focus on the current mechanisms regarding MP modification methods under heating and further elaborate on their effects in meat products, with a view to providing references in the field of heating processing of meat products.
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In this study, the activation rate of alcohol dehydrogenase (ADH), antioxidant properties, stabilizing effects on ADH, endogenous fluorescence spectra, and amino acid composition of ADH-activating peptides from sea buckthorn seeds at various concentrations were assessed in order to investigate their mechanism of action and stability in diverse conditions. It was demonstrated by the results that the ADH activation activity of sea buckthorn seed peptides is concentration-dependent, with an activation rate of 48.92% observed at a concentration of 10 mg/mL. Strong free radical scavenging capabilities were exhibited by the peptides, with a DPPH free radical scavenging rate of 87.17% and an ABTS free radical scavenging rate of 99.76% achieved at a concentration of 1 mg/mL, while an ·OH scavenging rate of 87.98% was reached at 4 mg/mL. ADH is protected from free radical attacks by this activity. The sea buckthorn seed ADH activating peptide can be interacted with by ADH, resulting in structural extension of ADH at concentrations of 5 mg/mL and 10 mg/mL. This structural adjustment facilitates the binding of ADH to the substrate, which is also the reason for the increased activity and stability of ADH. The amino acid composition of the peptide is considered relatively balanced, with a rich content of alcohol-metabolizing amino acids such as leucine and alanine. The sea buckthorn seed ADH activating peptide is stable under heat, acidic and alkaline treatments, exposure to certain metal ions (Na?, Ca2?, K?), and gastric digestion. An inhibitory effect is exerted on its activity by Fe2+ and Fe3+ in a concentration-dependent manner, and approximately 50.70% of its ADH activating activity can still be maintained after intestinal digestion. In summary, a strong ADH activating effect is possessed by the sea buckthorn seed ADH activating peptide, a stable and favorable environment for ADH is created, and good stability is demonstrated.
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XIE XI, Xie Bixin, YuWeixiang, Liu Huifan, Lin Xiaozhi, Wu Keyi, Liu Dongjie, Xiao Gengsheng, Wang Qn
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In this study, the genomic library of microflora in dried longan was constructed by high-throughput sequencing using tissues from four varieties of longan. The abundance of bacterial flora from these samples was analyzed at the phylum, order, family, and genus levels, and the diversity of microbial communities was evaluated by combining with the alpha diversity analysis. In addition, the correlation between the composition of microflora and characteristic chemical levels was compared. As the results, the pectin content of the four varieties of dried longan ranged from 7.21 mg/g to 10.62 mg/g. The highest content of vitamin C and total sugar were observed in Feng Li Sui longan variety, containing 4.25 mg/100g and 116.89 mg/g, respectively. And the highest titratable acid content was 0.061% in Chu Liang longan variety, while Thai and Feng Li Sui longan varieties' titratable acid content was similar. The diversity of microbial flora from four varieties of dried longan indicated that the differences in the composition and relative abundance of bacterial flora were observed in different varieties. For example, Proteobacteria were relatively high in Thai and Feng Li Sui longans, accounting for 65.35% and 64.89% respectively, while Firmicutes mainly accumulated in Mu Yan (51.36%) and Chu Liang (46.78%) longan samples. The correlation analysis showed that vitamin C and sugar content had greater effects on the diversity of microbial communities. In contrast, the level of titratable acid had a relatively minor effect on the diversity and number of bacteria in dried longan. This experiment provides an important reference basis for the selection of processing varieties and storage of dried longan, and provides a research basis for the processing and quality control of dried longan products.
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陈廷莎, 韦竑志, 李琦, 李雪松, 陈金足, 何美妮, 李利军, 程昊
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In this paper, bagasse was used as raw material to produce biochar with adsorption properties by optimizing the calcination conditions, and magnesium oxide-modified biochar was prepared by introducing magnesium salt. The biochar was characterized by Scanning Electron Microscope (SEM), Energy Dispersive Spectrometer (EDS), X-ray Diffraction (XRD), Infrared Spectroscopy (FT-IR) and Specific Surface area and Porosity Analyzer(BET).The adsorption rate on ferulic acid sucrose solution was used as the evaluation index to explore the four one-factor adsorption conditions: solution pH, adsorption temperature, adsorption time, and adsorbent dosage. Adsorption kinetic model and thermodynamic model experiments were used to fit the data and explore the adsorption behavior. The results showed that the best adsorption performance of the biochar produced at a carbonization temperature of 600℃ and a carbonization time of 2 h; SEM; EDS, XRD, FT-IR and BET showed that the surface of the biochar was successfully loaded with magnesium and the pore structure has changed greatly, with large specific surface area and void ratio, and strong adsorption capacity; the best conditions measured in the one-way experiment were pH 5.5, temperature 75℃, stirring time 120 min, and adsorbent dosage 150.00 mg; the adsorption rate of modified biochar on ferulic acid sucrose solution was 42.01%, which is a big improvement compared with the adsorption rate of unmodified biochar 29.01% and that of the macroporous resin 22.09%, and the adsorption behavior was dominated by the chemical adsorption of the multimolecular layer. Thus, magnesium oxide-modified biochar has a certain application prospect as a scavenger in the sugar juice clarification process.
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Abstract:
In order to develop a rapid, sensitive and accurate real-time detection technique to assess the degree of deterioration of pork during cold chain breaks, in this study, lipidomic data of pork samples with different cold chain interruption times were analyzed by rapid evaporative ionization mass spectrometry (REIMS) combined with an intelligent knife (iKnife). The results showed that the relative abundance of the characterized ions differed significantly among the samples (P < 0.05). Temperature fluctuations occurring during cold chain logistics of chilled meat led to lipid oxidation. A total of six ions were identified as potential markers, including m/z 353.2703, m/z 507.44259 ([FAHFA(16:1(9Z)/5-O-16:0)]?), m/z 352.2861 ([N-palmitoyl proline]?), m/z 271.2284 ([2-hydroxy palmitic acid]?), m/z 331.2494 ([9,10,13-trihydroxy-Octadecanoic acid]?), and m/z 309.2438 ([9R-HODE, methyl ester]?), which could serve as markers for cold chain deterioration. By incorporating the typical marker m/z 353.2703 into the REIMS scanning scope through target enhancement, the overall recognition accuracy improved significantly, increasing from 55.77% (non-targeted acquisition mode) to 97.60% (target enhancement scanning). In conclusion, the target-enhanced iKnife-REIMS method can accurately discriminate cold chain interrupted pork according to different levels of lipid deterioration, providing near real-time results.
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易宇欣, 薛地, 宋年年, 阿衣吐逊·阿布都外力
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In this research, four different kinds of Ziziphus jujuba including Junzao, Huizao, Yaozao, and Ruoqiangzao as research objects, and four types of jujube polysaccharides JP, HP, YP, and RP were prepared by water extraction and alcohol precipitation method, then their structures and functional properties were compared. The yield of polysaccharides was ranging in 5.71%~7.01%. All the polysaccharides were acidic polysaccharides with the uronic acid content of 34.80%~48.61%. Molecular weight was 29.17 kDa~140.71 kDa; Ziziphus jujuba polysaccharides consisted of galactose, glucose, arabinose, rhamnose, xylose, and mannose with a different molar ratio. Ziziphus jujuba polysaccharides have better water holding, oil holding, emulsifying properties, and biological activity, YP has stronger free radical scavenging abilities against 1-1-diphenyl-2-trinitrophenylhydrazine, 2-2,-diazo-bis (3-ethylbenzothia zolin-6-sulfonic acid), and hydroxyl radicals with IC50 values of 0.20, 7.00×10-2, and 0.59 (mg/mL), respectively. Ziziphus jujuba polysaccharides showed different cell proliferation activities and cytokine secretion abilities on macrophages RAW264.7. Among them, JP had significant promoting effects on cell proliferation (P<0.05), all polysaccharides significantly promote the secretion of IL-1β (P<0.01), and RP and HP have significant effects on promoting the secretion of TNF-α (P<0.01). In conclusion, the results showed that Ziziphus jujuba polysaccharides have different application potential. This study will provide a reference for the study on the structure-activity relationship of Ziziphus jujuba polysaccharides and the further development and utilization of this resources.
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Hydrosols are generated during the process of essential oils extraction from aromatic plants. They are constituted by the condensing water of the distillation process and by polar, hydrophilic, oxygenated volatile components. The volatile components in hydrosols from aromatic plants are rich in oxygenated terpenoids such as alcohols, aldehydes, cids , phenols, etc., which are different from essential oils mainly composed of terpenes. They play an important role in the aroma quality and biological activity of hydrosols. With epidemic infectious diseases raging in the world, research on the medicinal properties of plants received more and more attention. Hydrosols from aromatic plants have been proved to have various biological activities due to its volatile components.The application of hydrosols used in the products for food, health and medicine has received more and more attention due to the functional characteristics of hydrosols, such as antibacterial, anti-inflammatory, antioxidant, antiviral, and insecticidal properties.This paper focuses on the volatile components in the hydrosols, and the current status of research of hydrosols from aromatic plants on the important biological activities including antioxidant, antibacterial, anti-inflammatory, and insecticide. The aim is to provide theoretical basis for the development and practical production of hydrosols.
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Fang Jiaqing, Zhang Tong, Fu Shuyong, Fu Xiong, Guo Weixiong, Chen Chun
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To realize the relationship between structure and activity, this study extracted Phyllanthus emblica L. polysaccharides by hot water and precipitated them by 50% and 80% ethanol into two fractions (PEP-50 and PEP-80). PEP-50 and PEP-80 were made up of comparable types of monosaccharides in varying quantities in which galacturonic acid was the main constituent. Besides, the molecular weight of PEP-80 was mainly distributed in 234.45 kDa (accounting for 99.21%), which was lower than PEP-50 that mainly distributed in 256.26 kDa (accounting for 92.51%). Moreover, PEP-50 and PEP-80 had hypoglycemic activity, and the IC50 values were 3.34 and 0.46 mg/mL respectively. Both of them exhibited a mixed-type inhibition of α-glucosidase. In addition, PEP-80 had stronger inhibitory effects on α-glucosidase than PEP-50, exhibiting stronger binding ability to α-glucosidase and α-glucosidase-substrate complex. These differences might be closely related to different chemical composition and molecular weight. These data suggest the molecular weight of Phyllanthus emblica L. polysaccharides had great impact on their hypoglycemic activity, providing important theoretical guiding significant for developing Phyllanthus emblica L. food products with different types.
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刘洋, 黄峻洪, 岑幸仪, 肖楚乔, 李谆淳, 陈选, 李桂香, 徐巨才, 刘磊
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The prediction of trypsin-catalyzed specific proteolysis is vital for guiding the theoretical degradation and structural analysis of proteins. In this study, a deep learning-based model was constructed to predict trypsin-catalyzed protein cleavage using convolutional neural networks (CNN) and long short-term memory (LSTM) networks. The impact of various hyperparameters on the model's performance was also explored. Results showed that a lower learning rate, higher batch size, and fewer convolutional layers were beneficial for the model's training stability, ensuring better predictive outcomes. The optimal parameters were identified as a learning rate of 0.001, batch size of 512, and one convolutional layer. In that case, the model achieved an accuracy of 0.950, specificity of 0.987, precision of 0.986, recall of 0.961, and an F1 score of 0.973 on dataset PXD010627, demonstrating excellent predictive capability and stability. Furthermore, when applied to publicly available datasets from different species, the model maintained an accuracy above 0.920, with AUC values, precision, recall, and F1 scores all ranging between 0.900 and 0.989. This indicates a strong generalization ability of the model in predicting specific cleavage sites of trypsin-catalyzed proteins, which could significantly enhance the accuracy and reliability of cleavage site predictions. We hope the work could offer a new idea for protein identification and spatial structure analysis in proteomics, promoting advancements in proteolytic research and bioinformatics.
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ZENG Wenwen, LI Xiao, DING Yuwen, WU Yanxin, YU Qiang
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In order to explore the basic nutrients in commercially available blueberry wine, polysaccharide components from 10 commercially available blueberry wines were isolated and extracted, their content and monosaccharide composition were determined, at the same time, the organic acids and vitamins contents were analyzed by high performance liquid chromatography. The contents of nutrients such as total phenols, total flavonoids, and total anthocyanins were determined by chemical methods. It was shown that the polysaccharides in most commercially available blueberry wines had multiple components, with mannose, arabinose, and galactose being the main monosaccharides, similar to the composition of blueberry polysaccharides. High levels of organic acids, such as quinic acid (271.73~10693.36 μg/mL), lactate citric acid (67.65~1766.40 μg/mL), and malic acid (151.53~6006.40 μg/mL), were found in the 10 commercial blueberry wines. The contents of vitamin B1, vitamin B2, and vitamin B6 in the blueberry wines ranged from 0.08 to 2.89 mg/100 mL, 0 to 4.35 mg/100 mL, and 0 to 4.95 mg/100 mL, respectively. Additionally, the contents of total phenols, total flavonoids, and total anthocyanins in the 10 blueberry wines ranged from 0.18 to 1.65 mg/mL, 0.29 to 3.48 mg/mL, and 3.47 to 117.27 mg/L, respectively. By comparing various ingredients and their contents, it was found that No. 4 blueberry wine contained more types and better content of vitamins and had a significantly higher content of phenolic substances than the other blueberry wines, indicating the best quality. Overall, the nutritional composition of blueberry wine was preliminarily revealed, laying the foundation for further investigation of its biological activity.
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YUAN Zhao-Hui, SONG Zi-Wei, HE Huan--Ge, Li Shu-Guo
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An AB@Co3O4@MWCNTs-COOH electrochemical sensor for rapid detection of trace BaP in foods was prepared. The electrochemical reaction of BaP on various sensors was determined by cyclic voltammetry (CV), exhibiting a well-defined oxidation peak but no reduction peak, indicating that is irreversible oxidation-reduction process. AB@Co3O4@MWCNTs-COOH sensor were characterized by Scanning electron microscopy (SEM) and electrochemical impedance spectroscopy (EIS). The experimental conditions were optimized, the results as follow: electrolyte solution, 0.3 mol/L lithium perchlorate solution (pH=2); Modification solution composition, VCo3O4@MWCNTs-COOH: VAB=2:1; Cosmetic volume: 6 μL; Enrich time: 15 minutes. Under optimal conditions, the oxidation peak current has a well linear increases with BaP concentration (Ip=3.1939CBaP+1.5439, R2=0.996), with LOD is 3.12×10-10 mol/L and recovery rates ranged from 85.7 % to 94.21 %. The developed method was utilized to determine the content of BaP in food samples, and the results obtained are consistent with those from other methods. It was practical to determinate the content of BaP in foods with is easy to operate, had a low detection limit, good anti-interference ability, good stability, and was suitable for on-site quantitative analysis of BaP in food.
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Xia Xinyi, Han Chuanwu, Fang Suqiong
Abstract:
L-ascorbic acid (ASC) is well-known for its excellent antioxidant properties. In addition to its significant role in maintaining human health and preventing scurvy, ASC is widely used as an effective antioxidant in the food industry. Despite its widespread application in liquid foods, ASC is poorly stable in aqueous solutions, where it readily degrades under light and heat. To improve the stability of ASC in aqueous solutions, this study employed co-crystallization technology, using liquid-assisted ball milling to prepare eutectic mixtures of ASC with sucrose (SUC), D-glucose (GLU), and trehalose (TRE). The results demonstrated that all eutectic mixtures exhibited significantly reduced melting points. The microstructure of the eutectic mixtures was transformed from irregular large blocks to more uniform small particles. Under pH conditions of 3.50, 4.50, and 7.00, the protective effect of eutectic mixtures on ASC was 1.05, 1.17, and 1.78 times greater, respectively, compared to pure ASC, confirming that eutectic mixtures can enhance ASC stability in aqueous solutions, with the most effective protection observed under neutral condition. The SUC-ASC-1.5 H eutectic mixture, which exhibited the best pH stability, was selected for further study. It was shown to provide optimal protection in acidic environments, with its protective effect ranging from 1.09 to 1.33 times greater than pure ASC after exposure to high temperatures and UV light. In this study, three types of sugar-ASC eutectic mixtures were successfully prepared, and their ability to inhibit the oxidative degradation of ASC in aqueous solutions under unfavorable processing conditions was demonstrated. The findings offer a new method for enhancing ASC's stability in aqueous environments and provide new research directions for developing more stable ASC-based functional foods and health products.
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Abstract:
GDP-L-fucose is recognized as an important nucleotide sugar and a critical glycosyl donor in fucosylation modification. In order to build a new method to synthesize GDP-L-fucose, in this study, a biosynthetic pathway from starch to GDP-L-fucose was designed. The pathway is catalyzed by eight enzymes. After these eight enzymes were screened and identified, they were expressed in Escherichia coli and subsequently purified. Based on this, a multi-enzyme cascade system was constructed in vitro to synthesize GDP-L-fucose, and the reaction conditions were optimized to enhance the synthesis. The eight enzymes, all derived from thermophilic bacteria, include alpha-glucan phosphorylase (αGP), phosphoglucosamine mutase (PGM), glucose-6-phosphate isomerase (PGI), class I mannose-6-phosphate isomerase (ManA), phosphomannomutase (ManB), mannose-1-phosphate guanylyltransferase (ManC), GDP-mannose 4,6-dehydratase (Gmd), and GDP-L-fucose synthetase (WcaG). After the reaction temperature, pH, enzyme ratio, Mg2? concentration,NADPH concentrationand phosphate buffer concentration were optimized, the reaction was conducted with 1 g/L starch in one pot, resulting in a GDP-L-fucose yield of 53.23% and 0.53 g/L. This study is the first study to achieve the biosynthesis of GDP-L-fucose from starch in vitro, providing a new method for the synthesis of GDP-L-fucose from starch-based renewable resources in vitro.
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LI Hebin, WU Ting, HONG Xuan, Huang Xiumei, XIONG Weide, NI Hui, ZHU Yanbing
Abstract:
In order to elucidate the molecular mechanism of kelp polysaccharides metabolism by Microbulbifer sp. ALW1 with kelp-degrading ability, the proteome of kelp polysaccharides metabolism by this strain was studied in this study. Two-dimensional gel electrophoresis (2-DE) and mass spectrometry (MS) were utilized to identify the differential proteins of strain ALW1 metabolizing three kelp polysaccharides (laminarin, fucoidan, and pectin). The results of two-dimensional gel electrophoresis revealed 202 differentially expressed protein spots, and 161 proteins were finally identified using mass spectrometry. Cluster analysis showed that a total of 35 up-regulated proteins were identified in intracellular proteins cultured with laminarin as a carbon source compared to those cultured with fucoidan and pectin. A total of 88 up-regulated proteins were identified in intracellular proteins cultured with fucoidan as a carbon source compared to the other two protein samples. A total of 68 up-regulated proteins were identified in intracellular proteins cultured with pectin as a carbon source compared to the other two protein samples. GO analysis showed that differentially expressed proteins were mainly concentrated in cell and cell part in terms of cellular component, mainly concentrated in catalytic activity and binding function in terms of molecular function, and mainly involved in cellular process and metabolic process in terms of biological process. The proteomic study on the metabolism of different kelp polysaccharides by Microbulbifer sp. ALW1 lays a theoretical foundation for the molecular mechanism of polysaccharides metabolism by this strain and the production of kelp low molecular weight polysaccharides and oligosaccharides using this strain.
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Abstract:
To further enhance the secretion and expression of xylanase (Xylanase, XynB), the locus of glucoamylase（Glucoamylase, GlaA）with endogenous high-expression of Aspergillus niger was utilized as the target site for gene integration. Based on the strong promoter of the six copies of the glaA gene, the expression and secretion of xynB were regulated by the signal peptide SglaA from glucoamylase and the signal peptide SpepB from acid protease B (Acid Protease B, PepB), respectively. Additionally, the impact of deleting the high-background protein acid-stable alpha-amylase （Acid-stable alpha-amylase, AsAA）on XynB secretion was also investigated. The results indicated that the recombinant strains TgX, TpX, ΔAgX, and ΔApX all displayed distinct XynB protein bands at approximately 22 kDa. Notably, the xylanase activity of strain ΔApX (21413.74 U/mL) was elevated by 70.67%, 14.92%, and 35.42% compared to strains TgX, TpX, and ΔAgX, respectively. The signal peptide exerts no significant effect on the transcription levels of the xynB gene and UPR marker genes. The absence of high-background protein AsAA can enhance the transcription level of the xynB gene and facilitate the folding and secretion of the recombinant protein, threrby alleviating endoplasmic reticulum stress. In summary, this study successfully optimized and enhanced the expression of XynB in Aspergillus niger through the utilization of efficient secretion signal peptides and the deletion of high-background proteins, thereby establishing a foundation for further continuous improvement of XynB.
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Analysis of the structure, physicochemical properties, and digestibility of pea starch before and after microwave treatment
WANG Jiameng, SUN Huijun, XU Yixuan, ZHOU Yibin, YU Zhenyu
Abstract:
This study used pea starch (PS) as raw material and subjected it to microwave treatment at 280W for 30s, 60s, 90s, and 120s, respectively, to investigate the effects of microwave treatment on the various characteristics of pea starch. The results showed that with the extension of microwave treatment time, pea starch particles absorbed water and expanded, and the particle size increased; The half width of the Raman spectrum at 480 cm-1 increased from 16.20 to 20.57, the infrared absorption peak ratio R1047/1022 decreased from 0.581 to 0.385, the crystallinity decreased from 23.74% to 8.46%, and the short-range ordering decreased; In terms of hydration properties, the water absorption index, swelling degree, and cold water solubility of pea starch significantly increased, while the gelatinization parameters of starch decreased significantly and the enthalpy value decreased to disappearance. After microwave treatment, the polarization characteristics of starch gradually disappeared, and the storage modulus and loss modulus both decreased, with the RS content dropping to 10.09%.
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The Inhibitory Effect of Xanthine Oxidase Activity of Tartary Buckwheat Flavonoid and the Molecular Mechanism in Vitro
Li Shu-Guo, GUO Mengmeng, LU Hang, CHANG Dingxin, LIU Jintao, YU Fan
Abstract:
In this paper, we investigated the inhibitory effect and mechanism of tartary buckwheat flavonoids on xanthine oxidase, a key enzyme of uric acid metabolism, in order to evaluate its potential as a natural inhibitor. The inhibitory effect of tartary buckwheat flavonoids on xanthine oxidase was studied by enzyme inhibition experiments. The semi-inhibitory concentration IC50 value of tartary buckwheat flavonoid was 0.83 mg/mL, and the inhibition rate was (54.3 ± 1.3%) when the concentration of tartary buckwheat flavonoids was 1.0 mg/mL. Tartary buckwheat flavonoids had a good inhibitory effect on xanthine oxidase activity, and its inhibition type was reversible mixed inhibition. The inhibition mechanism of xanthine oxidase activity by rutin and quercetin, the main components of tartary buckwheat flavonoids, was studied by molecular docking and kinetic simulation. The results of molecular docking showed that rutin and quercetin were mainly bound to xanthine oxidase amino acid residues,such as SER1074, GLN1016, ASN768 and ASP872, through hydrogen bonding, water bridge and hydrophobicity, and the binding free energy was -26.42 kcal/mol and -27.70 kcal/mol, respectively. The low binding free energy indicated that rutin and quercetin were more stable in binding to xanthine oxidase, which effectively inhibited their catalytic purine oxidation to uric acid, and had a positive effect on regulating uric acid metabolism and preventing hyperuricemia and gout.
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Comparison of biological activity of royal jelly protein under different enzymatic hydrolysis methods
Li Zhenzhu, Feng Yinan, Zheng Wentao
Abstract:
Royal jelly is rich in nutrients and high in protein content, which is an important source of bioactive peptides. In order to explore the effects of different enzymatic hydrolysis methods on the antioxidant and hypoglycemic activities of royal jelly proteins, royal jelly was used as the raw material, and the crude protein of royal jelly was extracted by the ammonium sulfate precipitation method. W-WSPs, Y-WSPs, and WY-WSPs were prepared through different enzymatic hydrolysis processes (using pepsin, trypsin, and a combination of pepsin and trypsin respectively). The unhydrolyzed crude protein was used as the control, and the hydroxyl radical scavenging rate, DPPH free radical scavenging rate, and α-glucosidase inhibition rate were employed as evaluation indicators to assess the differences in antioxidant and hypoglycemic activities. The thermal stability and acid-base stability of the activity were evaluated according to different temperatures and pH values.It was shown by the results that the three crude extracts were determined to be non-toxic to cells. Among them, it was found that better antioxidant activity and α-glucosidase inhibitory activity were exhibited by WY-WSPs. The scavenging rates of hydroxyl radical and DPPH radical of WY-WSPs were measured to be 48.54% and 41.59%, respectively, and the inhibition rate of α-glucosidase by WY-WSPs was determined to be 50.75%. Certain thermal stability and acid-base stability were possessed by it. Among them, under the same conditions, higher hydroxyl radical and DPPH radical scavenging rates, as well as a higher α-glucosidase inhibition rate, were exhibited by WY-WSPs, and stronger stability was also demonstrated by them.
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Effect of probiotic fermentation of soft date Actinidia arguta Juice on active ingredients, antioxidant properties and their differential metabolites
Guo Haoxin, Lei Yusheng, Liu Dejiang, 杨成君
Abstract:
In order to develop new functional foods with higher nutritional value and antioxidant function, the paper used probiotic fermentation of Actinidia arguta juice to investigate the effects of the main active ingredients, anti-oxidant activity and their metabolism of different metabolites in metabolomics before and after fermentation. The experimental results showed that the probiotic fermentation could significantly increase the contents of bioactive components of A. arguta, and the contents of total phenols, flavonoids, and ascorbic acid reached the peak at 48h of fermentation, which were 4.52 mg·g-1, 4.12 mg·g-1, and 80.38 mg/100g, respectively, and were enhanced by 25.91%, 32.90%, and 36.24% compared with those before the fermentation; and the antioxidant properties were enhanced synchronously. The DPPH radical scavenging rate was elevated to 87.55%, and the hydroxyl radical scavenging rate and ABTS+· scavenging rate were both increased by more than 50% compared with the pre-fermentation period; metabolomics analyses detected a total of 446 significantly different metab-olites, mainly lipid and lipid-like molecules, organic oxides and organic acid compounds; lipid molecules can be absorbed efficiently by the human bacterial flora and provide energy, and organic acids promote the absorption of trace elements, which can have a positive effect on improving appetite and digestion. The use of A. arguta as a substrate for probiotic fermentation not only enhances its antioxidant capacity, but also optimizes the flavor and nutrient composition through metabolites, which provides a scientific method for developing high quality of probiotic-fermented juices, and provides a theoretical basis for their industrial production.
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Extraction and Antioxidant Activity Evaluation of Total Flavonoids from Pandanus amaryllifolius Roxb
huangyuhua, zhang meng meng, xinxuan, baiweidong, wangwe, renwenbin, zhaowenhong, lijiawei
Abstract:
P. amaryllifolius Roxb. flavonoids are considered to have better biological activity and potential for application. To explore the extraction process and composition and antioxidant activity of total flavonoids from Pandanus amaryllifolius Roxb. leaf, this experiment employed ultrasound microwave assisted extraction technology. The optimal extraction conditions were determined using single-factor experiments combined with response surface methodology, the composition of extracts total flavonoids were analyzed by high-performance liquid chromatography-tandem mass spectrometry. The antioxidant activity of the extracted flavonoids were evaluated through DPPH and ABTS+ radical scavenging assays, oxidative radical scavenging tests, and intracellular antioxidant assays. The results indicated that the optimal extraction conditions were: ethanol concentration of 74% (V/V), liquid-to-material ratio of 1.5:1 mL·g-1, extraction temperature of 61 ℃, microwave power of 530 w, ultrasonic power of 350 w, ultrasound and microwave time of 20 min, and total extraction time of 25 min. Under these conditions, the extraction yield reached 12.14 mg·g-1. It was identified to contain 22 flavonoids, such as quercetin, rutin, and nobiletin. The flavonoids from P. amaryllifolius Roxb. leaf exhibited potent antioxidant capacity, effectively scavenging both DPPH and ABTS+ radicals, with IC50 values of 54.4 and 141.3 μg·mL-1 respectively. Additionally, the flavonoids from P. amaryllifolius Roxb. leaf showed significant potential in mitigating radical-induced oxidative stress and reducing intercellular reactive oxygen species. This experiment provides technical support for the extraction and application of P. amaryllifolius Roxb. leaf flavonoids.
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Research Progress on Se-Containing Polysaccharides from Edible Mushrooms
李楠楠, 林群英, 姚正颖, 孙力军, 金敬红, 白新宇, 王潇潇, 吴亮亮
Abstract:
Edible mushrooms are large fungi with both medicinal and food values, rich in polysaccharides, proteins, vitamins, trace elements, and other nutrients, of which edible mushroom polysaccharides have attracted increasing attention from functional food and pharmaceutical researchers due to their anti-tumour, hypoglycaemic, antioxidant, immunomodulatory and other properties. Selenium-polysaccharide complexes, formed by combining selenium with polysaccharides not only retained the original structure and functional properties of the polysaccharides but also further enhanced their biological activities through the introduction of selenium, suggesting broader application prospects. This paper systematically reviews the isolation and purification methods, structural characteristics, and biological activities of selenopolysaccharides from edible mushrooms. Additionally, it examines their potential applications in functional foods and outlines prospects for developing selenopolysaccharides. The paper identifies current research gaps and provides a theoretical foundation for elucidating the structure–activity relationships and underlying mechanisms. It also provides new ideas for the innovative research and development of their functional products. It is hoped that this research will provide a theoretical basis for understanding the conformational relationship and bioactivity mechanism of selenopolysaccharides in edible mushrooms. Furthermore, we aim to provide novel perspectives for the development of selenium-enriched functional products.
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Dynamic Changes in Fermentation Process and Microbial Community of Ciba Chili Paste
Abstract:
In order to optimize the existing technology of the commissioned enterprise, the 120 d fermentation process and microbial community changes of Ciba chili paste were studied. The dynamic changes of total acid, pH, electronic nose response value, and viable microbial counts during the fermentation cycle were analyzed, combined with metagenomic analysis to elucidate the microbial community succession. The results showed that the pH was decreased from 4.73 to 4.11, and the total acid content was increased from 8.28 g·kg-1 to 13.53 g·kg-1 during fermentation process. The response values of all electronic nose sensors were decreased significantly after fermentation. The numbers of lactic acid bacteria, bacteria, and yeasts increased to 5.45, 5.51, and 2.79 lg CFU/g in the middle stage of fermentation, while the number of molds peaked at 2.16 lg CFU/g in the early stage. At the final stage, the numbers of lactic acid bacteria and bacteria decreased to 5.21 and 5.35 lg CFU/g respectively and stabilized, while yeast and mold counts dropped to below 10 CFU/g. The dominant microbial community in the fermentation of Ciba chili paste was shown by α-diversity analysis to be bacteria, with the dominant genera in the early stage of fermentation being identified as Staphylococcus, Leuconostoc, Lactiplantibacillus, Bacillus, and Weissella, while Fructilactobacillus was found to dominate in the late-middle stage. The fungal community was characterized by Zygosaccharomyces, Aspergillus, Starmerella, and Wickerhamiella as the predominant genera collectively involved in the fermentation process. The findings provide a theoretical basis for optimizing the production process of Ciba chili paste and developing fermented hotpot base.
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Research Progress on Aerobic Respiration Metabolism of Lactococcus lactis Based on Heme
Abstract:
Lactobacillus lactis, a major genus of lactic acid bacteria, is widely used in the food industry as a representative facultative anaerobic bacterium due to its recognised safety, relatively simple metabolic pathways, small genome size, and absence of endotoxins. With the rapid development of synthetic biology, the potential of L. lactis as a safe chassis microorganism has been increasingly recognised, and its metabolic regulatory mechanisms, particularly those related to aerobic respiration, have attracted growing attention. This paper provides an overview of recent research progress on aerobic respiration in L. lactis under conditions of heme addition and aeration. It focuses on the effects of oxygen on respiratory metabolism, the composition and mechanisms of the aerobic respiratory chain, the key role of heme in aerobic respiration, and related metabolic processes such as carbon and nitrogen metabolism in L. lactis involving heme. It also discusses the application prospects of aerobic respiration in L. lactis for food fermentation and biomedicine, This study aims to provide a reference for future collaborative research on the aerobic respiratory metabolism and fermentation of L. lactis, as well as its industrial applications.
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Effect of Gas Permeability of the Modified Atmosphere Packaging Film on Eggplant Quality During Low-temperature Storage
罗静红, 陈晴, 蔡鹏, 唐月明, 杨艺雯, 罗芳耀, 高佳
Abstract:
This study aimed to investigate the effects of packaging bags with different gas permeability parameters on the quality changes of eggplants during postharvest low-temperature modified atmosphere packaging (MAP) storage, and to identify suitable packaging film materials for eggplant preservation under cold storage. Five types of high-density polyethylene (HDPE) bags (20 cm×50 cm) with varying permeability parameters were used to seal and store eggplants at (12±0.5)℃ for 30 days. Changes in gas composition (O2 and CO2) inside the packaging, peel hardness, flesh color difference, sensory evaluation scores, and the activities of peroxidase (POD), catalase (CAT), and polyphenol oxidase (PPO) were measured during storage. The results showed that the permeability parameters of the packaging film significantly influenced all measured indicators during postharvest MAP storage. The packaging with O2 and CO2 permeability parameters of (4623 ± 834) cm3/m2·d·0.1 MPa and (18033 ± 3356) cm3/m2·d·0.1 MPa, respectively, achieved relatively stable gas levels (O2:4.94%-6.29%;CO2:4.16%-4.62%) within 10 days of storage. After 30 days, this treatment maintained the highest appearance index (66.11), lowest decay index (18.75), and lowest chilling injury index (7.50). It also preserved peel hardness and flesh color (Hue value), sustained POD and CAT antioxidant enzyme activities, and suppressed PPO activity within a low range.This packaging film can be used as a suitable MAP material combined with low-temperature storage to extend the postharvest freshness period of eggplants.
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Biotechnological Utilization of Avian Blood Protein and Its Industrial Development Trends
Abstract:
Avian blood protein (ABP), recognized as a high-value animal protein source characterized by rich amino acid profiles, has emerged as a valuable bioresource with broad cross-industrial applications. This paper outlines the nutritional characteristics of ABP and reviews how fermentation, enzymatic engineering, and heme purification techniques enhance its flavor, bioavailability, and functional activity during processing. Based on this analysis, it summarizes current industrial applications of bio-utilization technologies in the food, feed, and biomedical sectors, highlighting their economic, social, and ecological values. Furthermore, the paper examines existing research limitations and gaps to prospect future development trends in ABP bio-utilization, including value enhancement through innovative processing methods and novel strategies, thereby establishing a scientific foundation and offering practical guidance for advancing related industries.
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Research Progress on Deep Processing of Nut Meal and Development of Meal Protein
Zhouyirun, zhaochen, miaozhankun, liuhaoyu, liumanshun, lianglisong, wangxin
Abstract:
The rapid development of the worldwide nut business is being accompanied by the growing problem of "increasing production without corresponding income growth". Consequently, "intensive processing" has emerged as a pivotal driver for the transformation and upgrading of the nut industry in recent years. As a potential bulk oilseed resource rich in oils and proteins, nut-derived products such as walnut oil and plant-based nut milks have become key focuses of intensive nut processing. Meanwhile, the comprehensive utilization of nut meal—the primary byproduct of nut processing—has become a critical bottleneck constraining industry development.This study centers on four major nut meals—walnut, almond, cashew, and hazelnut—and conducts a comparative analysis with conventional oilseed meals to elucidate their nutritional profiles and development potential. It systematically reviews current utilization approaches for nut meals, including applications in animal feed, functional food ingredients, and bioactive compound extraction. As the primary nutritional component in nut meals, meal proteins exhibit significant development potential and application value. Therefore, this paper comprehensively examines research progress in protein extraction techniques, processing methods, functional properties, and safety characteristics, identifying key challenges and future research directions.In summary, nut meal represents a high-value byproduct with broad prospects for future development and application, positioning it as a crucial catalyst for advancing the transformation and upgrading of the nut industry.
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Progress in Research and Application of Antibacterial Packaging Film Based on Starch/Polyvinyl Alcohol
Abstract:
The antibacterial packaging film based on starch and polyvinyl alcohol has good antibacterial and biodegradable properties, and has become a current research hotspot in the field of active packaging. However, it has some problems such as insufficient mechanical properties, poor water resistance, migration of antibacterial agents, and poor environmental adaptability, which limit its application in food and medicine. The research progress on the influence of starch type and polyvinyl alcohol modification on the comprehensive performance of antibacterial packaging films were introduced, and the controlled release mechanism and methods of antibacterial active ingredients in antibacterial packaging films and the application of antibacterial packaging film based on starch and polyvinyl alcohol in the storage and preservation of fruits, vegetables, and meat products were elaborated in this article. Intelligent active packaging materials have broad development prospects. In the future, research on multifunctional composite antibacterial packaging materials will help improve the indicative, stable, and slow-release control properties of antibacterial packaging films, which are conducive to the sustainable development of the packaging industry and provide new strategies for the application of green packaging materials in the food and pharmaceutical fields.
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Synergistic High-Value Conversion of Multi-Components in Vinegar Residue for the Preparation of Xylo-oligosaccharides, Humic-like Acids, and Hydrochar
Abstract:
To enhance the high-value utilization of vinegar residue, a by-product of the brewing industry, and to explore the potential for functional material development, a combined process of organic acid-catalyzed hydrothermal pretreatment and alkali-assisted hydrothermal carbonization was systematically investigated. The effects of temperature, acid concentration, and reaction time on xylan degradation and the yield of xylo-oligosaccharides (XOS) were firstly investigated. It was found that with increasing reaction intensity, the XOS yield exhibited a trend of first increasing and then decreasing. Through response surface methodology optimization, the optimal conditions were determined to be 82.5°C, 4.7% acid concentration, and 3?h reaction time, under which the XOS yield reached 22.28%. The obtained products presented low polymerization degree, high purity. The overall retention rate of amino acids during the hydrolysis process under optimal conditions was 61.42%. Subsequently, hydrothermal carbonization (HTC) treatment under conditions of 0.9?mol·L-1 alkali concentration, 200°C, and 13?h was conducted, and yields of humic-like acid (HLA) and fulvic-like acid (FLA) reached 21.78% and 45.84%, respectively, with a hydrothermal carbon yield of 13.92%. Structural analysis indicated that HLA possessed higher aliphatic content and longer side chains compared to commercial humic acid, and the hydrothermal carbon displayed a compact, ordered layered structure. In summary, this process achieved multi-component high-value co-utilization of vinegar residue, improved resource efficiency, and reduced environmental risks, thus laying a solid technical foundation for the resource utilization and functional material development of brewing by-products.
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Screening Proteases for Collagen Tripeptide Production Using Molecular Simulation Techniques
Abstract:
To screen proteolytic enzymes capable of efficiently degrading collagen, molecular docking and molecular dynamics (MD) simulations were first employed to virtually screen proteases for hydrolyzing tilapia collagen powder. The degree of hydrolysis (DH), molecular weight distribution, kinetic constants, and molecular interaction mechanisms were subsequently determined. Results revealed that the binding energies for the three proteases exhibiting favorable collagen hydrolysis—alkaline protease, bovine trypsin, and neutral protease—were -7.09, -6.74, and -6.62 kcal·mol?1, respectively. Enzymatic hydrolysis assays demonstrated that the alkaline protease exhibited superior hydrolytic activity towards tilapia collagen powder under optimal conditions (pH 9.0, 50°C), achieving a DH of 30.22%. The hydrolysates had an average molecular weight of 548.23 Da, with collagen tripeptides (CTPs) accounting for 51.34% of the total. The Michaelis constant (K?) and maximum reaction velocity (V???) were determined as 4.26 mg·mL-1 and 1.16 μg·(min·mL)-1, respectively. outperforming both the neutral protease and trypsin. MD simulations over 50 ns indicated that the complex 1AH2-GPH (alkaline protease) reached equilibrium after 15 ns, with the root mean square deviation (RMSD) fluctuating around 0.175 ?. This complex maintained an average of 4 hydrogen bonds and a stable radius of gyration (Rg) of approximately 1.67 nm. In contrast, complexes 1NPC-GPH and 3MFJ-GPH exhibited less stability. These findings indicate that the alkaline protease identified through virtual screening exhibits high affinity and specificity for tilapia-derived protein, providing important reference for the production of collagen tripeptides.
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Optimization of Ingredients and Processing Technology for Prefabricated Twice-Cooked Pork Based on Sensory Evaluation
HUANG Ruihan, LEI Chunxiao, XING Yage, ZHOU Qiaoli, XU Qinglian, LIU Hong
Abstract:
Using pre-prepared twice-cooked pork as the raw material, the ingredients and optimal processing conditions for pre-prepared twice-cooked pork were investigated. To enhance the sensory quality of pre-prepared twice-cooked pork and achieve standardization in industrial production, this study systematically optimized its ingredients and process parameters through the fuzzy mathematical evaluation method and the response surface methodology. In the experiments, stir-frying time, the amount of added side dishes, the amount of added oil, and the amount of added sauce were taken as key variables. The appropriate ranges of each factor were determined through single-factor experiments, and their interactions were analyzed using the response surface methodology. The results indicated that the optimal processing conditions were as follows: a stir-frying time of 154 s, a side dish addition amount of 54% (volume fraction), an oil addition amount of 22%, and a sauce addition amount of 24%. A weight analysis was conducted on the sensory quality of pre-prepared twice-cooked pork, with the weight set K = (color 0.19, aroma 0.22, taste 0.32, texture 0.27). Under these conditions, the fuzzy mathematical sensory score was 89.72 from the predicted value. The validation experiments confirmed the reliability of the model. This study provides scientific process parameters and theoretical foundations for the industrial production of pre-prepared twice-cooked pork, holding significant importance for improving product quality and achieving standardized production.
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Research Progress of Marine-derived Active Substances in Alleviating Hyperuricemia
LU CHENYANG, WANG LULU, MENG PENGFEI, WANG YANXIN, ZHONG YUZHEN, CHEN XIAOLONG
Abstract:
Hyperuricemia is a metabolic disease related to the disorder of uric acid metabolism and is closely associated with an increased risk of cardiovascular diseases, metabolic disorders and kidney complications. With the improvement of people’s living standards and the change of dietary habits, hyperuricemia has become a globally prevalent metabolic disease. The "blue" active substances refers to the natural active compounds derived from marine organisms, which exhibit anti-inflammatory, antibacterial, anti-oxidant, anti-hyperuricemia, anti-cancer, and anti-coagulant properties. Compared with clinical drugs, the "blue" active substances with anti-hyperuricemia activity have received widespread attention, due to their advantages such as excellent activity, high safety and fewer adverse effects. As we know that various "blue" active substances show anti-hyperuricemia activity, including polysaccharides, polyphenols, peptides and saponins. This article reviews the metabolic pathways of uric acid, functional models for screening and evaluation of uric acid-lowering substances, and the structure, function and mechanism of "blue" substances with anti-hyperuricemia activity, aiming to provide a theoretical basis for development of anti-hyperuricemia functional foods.
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Optimization of Extraction, Composition, and Functional Activity of Bound Polyphenols in Red Rice Bran Dietary Fiber
Abstract:
The extraction method for bound polyphenols (BP) from red rice bran dietary fiber (RBDF) was optimized, the chemical composition of RBDF-BP was characterized, and the functional activities of RBDF-BP were evaluated. The extraction conditions were optimized through single-factor experiments combined with a Box-Behnken response surface methodology. It was demonstrated that alkaline hydrolysis was more effective than acid hydrolysis in releasing RBDF-BP, with a maximum total phenolic content (TPC) of 144.79 mg GAE·g-1 DM being obtained. A total of 21 polyphenolic compounds were identified by UPLC-ESI-QTOF-MS/MS, and 15 major compounds were further quantified using UPLC-ESI-QQQ-MS/MS. The in vitro antioxidant activities of RBDF-BP were comprehensively assessed via DPPH?, ABTS+?, and ?OH radical scavenging assays, in which significantly stronger antioxidant capacities were exhibited by RBDF-BP in comparison with vitamin C. Furthermore, dose-dependent inhibitory effects on both α-amylase and α-glucosidase were observed, with notably stronger inhibition against α-glucosidase (IC50=14.54 μg·mL-1). The optimal extraction process, chemical composition, and content of bound polyphenols from RBDF-BP were determined, and the antioxidant activity and hypoglycemic potential of RBDF-BP were verified, providing a scientific foundation for its application in functional foods and chronic disease prevention.
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Comprehensive Evaluation of the Antioxidant and Whitening Activities of Pearl Shell Peptides in Multiple Models: Studies in Cell, Drosophila, and Zebrafish Models
xujiaxin, huangpantian, 华南农业大学食品学院
Abstract:
The antioxidant and whitening activities of pearl shell peptides were systematically evaluated using combined cellular and animal model systems to further elucidate their bioactive potential. The HepG2 cell model was employed to assess cellular antioxidant capacity and protection against oxidative damage, while a D-galactose-induced Drosophila melanogaster model was utilized to examine oxidative stress modulation. Additionally, the inhibitory effects on melanogenesis were investigated using both B16F10 mouse melanoma cells and zebrafish models. Significant intracellular antioxidant activity (EC50=0.163 mg·mL-1) was demonstrated, with 0.2 mg·mL-1 pearl shell peptides shown to restore viability of damaged cells from 80.99% to 96.55% (P<0.05). In D-galactose-treated Drosophila, remarkable enhancements were observed in superoxide dismutase (SOD) and catalase (CAT) activities (P<0.05), accompanied by reduced malondialdehyde (MDA) content. For whitening effects, melanin content and tyrosinase activity in B16F10 cells were significantly decreased by 26.47% and 29.79%, respectively, at 0.05 mg·mL-1. Corresponding reductions of 32.33% and 56.72% were recorded in zebrafish. The peptide profile was characterized by mass spectrometry, with identified sequences exhibiting strong correlation with bioactivity assessments. These findings collectively establish that pearl shell peptides possess dual antioxidant-whitening functionalities at both cellular and organismal levels. Collectively, pearl shell peptides were demonstrated to exhibit potent antioxidant and whitening activities across cellular and organismal models, establishing a scientific basis for their potential application as skin-health promoting nutraceutical ingredients.
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Preparation of Polysaccharides from Auricularia Auricula and its Application in Functional Jelly
Hui Yaoyao, Xu Yijuan, zhangting, Wang Shanshan, Yang Cong, Cui Shixiu
Abstract:
In order to extend the industrial chain of Auricularia auricula and increase its added value, this paper used Auricularia auricula as the raw material to optimize the extraction process of Auricularia auricula polysaccharides, further evaluate the antioxidant, hypoglycemic and lipid-lowering activities, and develop Auricularia auricula polysaccharides jelly by using orthogonal test, texture characteristics, physicochemical indexes and microbiological indexes as evaluation indicators. The result shows that when the extraction was performed with the solid-liquid ratio of 1:70 (m/V) at 80℃ for 3 h, the polysaccharide yield was 17.93%. At a concentration of 2 mg·mL-1, the polysaccharides exhibited DPPH and ABTS free radical scavenging rates of 60.34% and 54.19%, respectively. At a concentration of 10 mg·mL?1, the inhibition rates against α-amylase, α-glucosidase, and pancreatic lipase reached 68.71%, 63.99%, and 75.49%, respectively. Additionally, at a concentration of 5 mg·mL-1, the polysaccharides demonstrated fat adsorption rates of 30.09% and 32.66% in simulated gastric and intestinal environments, respectively. Auricularia auricula polysaccharides also exhibited bile acid binding capacity. The optimized formulation for the jelly developed through orthogonal testing included: xylan at an addition level of 15% (m/V), Auricularia auricula polysaccharides at 0.5% (m/V), composite gel at 0.5% (m/V), potassium chloride at 0.2% (m/V), and potassium citrate at 0.8% (m/V). The texture characteristics of Auricularia auricula polysaccharide jelly were close to commercial jelly, the content of soluble solids was 18.7%, and the microbiological indexes conformed to national standards. This research provides theoretical support for applying active ingredients in jelly formulations.
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Determination of Sulfur Dioxide Content in Food by High Performance Liquid Chromatography Inductively Coupled Plasma Mass Spectrometry
SUN YA NAN, YOU YUN, ZHOU TAO HONG, SUN XIAO PENG, LIN JIN, ZHOU RUI, GENG YA WEN
Abstract:
High performance liquid Chromatography-Inductively Coupled plasma mass spectrometry tandem(HPLC-ICP-MS/MS) method was established to determine the content of sulfur dioxide in food. Experimental parameters such as the target substance for sulfur dioxide detection and the gas flow rate in the collision cell were determined through testing. At the same time, the experimental conditions of formaldehyde absorption liquid mass concentration, injection volume, mobile phase pH value and concentration, and mobile phase flow rate were optimized. The results showed that there was a good linear relationship between the response signal of the analyte and the concentration of sulfur dioxide within the range of 0.0~20.0 mg·L-1 (R2=0.9999). The background equivalent concentration (BEC) was 7.4 μg·L-1, the detection limit was 3 mg·kg-1, and the quantification limit was 9 mg·kg-1. This method can accurately determine the residual sulfur dioxide in wine, pickled vegetables, and dried fruits. The recovery rates of different concentration samples based on yeast extract ranged from 93.0% to 105.9%, with relative standard deviations (RSD) below 5%. This method effectively overcomes complex matrix interference, shortens inspection time, and focuses on enhancing the applicability, accuracy, and sensitivity of the method, achieving precise determination of sulfur dioxide residues in food, providing efficient and convenient technical support for daily supervision, and helping to build a more complete food safety guarantee system.
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