Volume 41,2025 Issue 2

• Alleviation of Dextran Sodium Sulfate-induced Ulcerative Colitis in Mice by Adenanthin

  ZENG Cheng, HUANG Yihang

  2025,41(2):1-8, DOI: 10.13982/j.mfst.1673-9078.2025.2.1575

  Abstract: (95) HTML (0) PDF (3.20 MKB)(95)

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  The effects of adenanthin (Ade) extracted from Isodon adenanthus on ulcerative colitis and the associated mechanisms were examined. An animal model of ulcerative colitis was constructed by administering dextran sulfate sodium. After Ade intervention, colonic damage was observed by hematoxylin-eosin staining, and changes in the levels of inflammatory factors were detected using enzyme-linked immunoassay. HT-29 cells were used to construct in vitro intestinal models. The effects of Ade on the Toll-like receptor 4/myeloid differentiation factor 88/nuclear factor-κB (TLR4/MyD88/NF-κB) signaling pathway and related apoptotic proteins were evaluated using western blotting. In vivo experiments showed that the expression levels of interleukin (IL)-1β, IL-6, and tumor necrosis factor-α in the high-dose Ade treatment group were reduced to 617.71, 670.55, and 442.17 pg/mg, respectively. In addition, Ade led to a significant (P<0.01) decrease in the expression of TLR4/MyD88/NF-κB signaling pathway proteins and B-cell lymphoma 2 (Bcl-2)-associated X proteins (Bcl2-associated X, Bax) (P<0.01) and a significant increase in Bcl-2 expression (P<0.01). The expression levels of TLR4, Myd88, p-NF-κB/NF-κB, and Bax in the high-dose Ade group were decreased by 40.30%, 55.86%, 48.23%, and 49.45%, respectively, and the expression level of Bcl2 was increased by 102.37% compared with that in the low-dose Ade group. In summary, Ade reduces the expression of inflammatory factors by inhibiting the TLR4/MyD88/NF-κB signaling pathway, thus improving dextran sulfate sodium-induced ulcerative colitis in mice.

• Preparation and Immune Activity of Selenated Dendrobium officinale Polysaccharide

  ZHOU Mei, JIANG Yangming, GUO Guangmei, WANG Daoping, XIA Yu, YAN Yanfang, HU Enming, LIU Hanfei

  2025,41(2):9-18, DOI: 10.13982/j.mfst.1673-9078.2025.2.1530

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  The modification of Dendrobium officinale polysaccharide (DOP) with selenium and the immune-regulating activity of selenated Dendrobium officinale polysaccharide (SeDOP) were investigated. The preparation of SeDOP was optimized using a combination of single-factor experiments and response surface methodology. The immunomodulatory activity of SeDOP was assessed using RAW 264.7 cell proliferation models and immunosuppressed animal models induced by cyclophosphamide. The results indicated that the optimal preparation conditions for SeDOP were as follows: reaction temperature of 72 ℃, mNa2SeO3: mDOP=1.1, the nitric acid volume fraction of 0.6%, and reaction time of 7.2 h, resulting in a selenium content in SeDOP of 1.55 mg/g. Cell proliferation assays demonstrated a dose-dependent enhancement of RAW 264.7 cell proliferation by both DOP and SeDOP at a concentration of 200 μg/mL; DOP and SeDOP increased cell proliferation rates by 132.9% and 175.4%, respectively. Animal experiments demonstrated that DOP and SeDOP increased the immune organ index in experimental mice compared to the model group. Serum levels of IL-2, TNF-α, and IFN-γ were significantly elevated in the DOP group, reaching 155.3, 184.2, and 152.9 pg/mL, respectively. In the SeDOP group, the values were 316.2, 385.2, and 208.2 pg/mL. H&E staining of the spleen indicated that SeDOP at medium and high doses significantly alleviated spleen damage induced by cyclophosphamide. Overall, SeDOP exhibited notable immunomodulatory activity, surpassing the effects of pure DOP. This study provides a theoretical foundation for developing and applying selenium-modified DOP and selenium supplements.

• Laxative Effects of Aqueous Extracts of Amomum kravanh on Functional Constipation in Mice

  HUANG Zelin, ZHAO Yan, DUAN Chunfen, LI Ya, nan, SHENG Jun, TIAN Yang, GAO Xiaoyu

  2025,41(2):19-30, DOI: 10.13982/j.mfst.1673-9078.2025.2.0025

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  To explore the laxative effects of aqueous extracts of Amomum kravanh (AKAE) and the associated mechanism on mice with constipation, constipation models were established by intragastric administration of loperamide. A control group, a model group, and three treatment groups (300, 600, and 900 mg/kg) were established. Defecation tests and small intestinal motility tests were carried out, and the effects of AKAE on the regulatory genes associated with intestinal water secretion, gastrointestinal motility, neurotransmitters, colonic inflammation, and intestinal barrier were analyzed using fluorescence quantitative PCR. The results showed that regardless of the dose, AKAE relieved constipation in mice. In particular, a more significant improvement was observed in the high-dose group [900 mg/(kg•d)] than in the other groups. AKAE at 900 mg/kg/d significantly shortened the time to the first defecation (black stool) in mice with constipation to 211.54 min (P<0.01). Additionally, the gastrointestinal transit rate increased to 63.95% (P<0.01), and the stool water content was increased to 58.23%. The number of fecal pellets increased to 21.09 grains. Furthermore, AKAE significantly upregulated the mRNA expression levels of mouse colonic motility factors, including c-Kit, SCF, MLCK, smMLCK, and 5-HT neurotransmitter receptor 5-Htr4 (P<0.05). AKAE significantly downregulated the mRNA expression of AchE, iNOS, and VIP (P<0.01). AKAE inhibited the loperamide-induced mRNA upregulation of the colonic inflammatory factors MCP-1, TNF-α, and IL-6 and reversed the downregulation of the mRNA expression of the intestinal barrier factors Muc-2, ZO-1, and occludin. The findings of this study serve as a foundation for the application of AKAE and for future studies of the laxative mechanism of A. kravanh.

• Macrophage Inflammation Alleviation by 20(S)-Protopanaxatriol by Inhibiting NLRP3 Inflammasome Activation

  LIU Ya’nan, NIU Zhiqiang, LI Fu, HU Weicheng, ZHANG Ji

  2025,41(2):31-39, DOI: 10.13982/j.mfst.1673-9078.2025.2.0176

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  The effects of 20(S)-protopanaxatriol (PPT) on NOD-like receptor thermal protein domain-associated protein 3 (NLRP3) inflammasome activation induced by lipopolysaccharide (LPS) and adenosine triphosphate (ATP) were investigated to examine the role of PPT in alleviating macrophage inflammation. RAW264.7 cells were divided into a control group, an LPS group, an LPS+ATP group, and three PPT treatment groups (20, 40, and 80 μmol/L). The mRNA expression levels of inducible nitric oxide synthase (iNOS), cyclooxygenase-2 (COX-2), Interleukin-1β (IL-1β), tumor necrosis factor-α (TNF-α), and NLRP3 were significantly increased after LPS+ATP treatment. PPT treatment markedly downregulated the mRNA levels of iNOS, IL-1β, and NLRP3; however, there were no significant changes in those of COX-2 and TNF-α. Additionally, the expression levels of NLRP3, IL-1β, and cysteinyl aspartate-specific proteinase-1 in the cell lysate of the PPT treatment group were lower than those in the LPS+ATP group; however, PPT had no effect on the translocation of nuclear factor kappa-B. Enzyme-linked immunosorbent assay revealed that PPT significantly reduced IL-1β expression levels without affecting TNF-α levels. Scanning electron microscopy observation showed that PPT notably improved the inflammatory state of RAW264.7 cells. Specifically, there was a decrease in pseudopodia formation, whereas cell folds were smoothed resulting in rounded cells. This study demonstrated that PPT exhibits immunomodulatory and anti-inflammatory effects. PPT can regulate inflammation in macrophages by inhibiting NLRP3 inflammasome activation and subsequently reducing the expression level of IL-1β. This study provides a theoretical basis for exploring the mechanism by which PPT targets the NLRP3 inflammasome and its potential impact on related drug development.

• Comparison of the Effects of PAS_chr4_0427 and PAS_chr2-2_0408 Gene Deletions on Ceramide Synthesis in Pichia pastoris

  HUANG Ming, WU Jiaxin, ZHANG Mu, HU Xiaoqing

  2025,41(2):40-51, DOI: 10.13982/j.mfst.1673-9078.2025.2.0096

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  Ceramides play critical roles in maintaining skin barrier functions and exhibit anti-inflammatory and antioxidant properties; thus, their biosynthesis has substantial market potential. Ceramide synthesis has primarily been achieved using Saccharomyces cerevisiae, whereas there have been no reports on ceramide synthesis using the important industrial host Pichia pastoris. This research represents the first instance of ceramide synthesis via genetically modified P. pastoris GS115. The key genes PAS_chr4_0427 and PAS_chr2-2_0408 were sequentially targeted for deletion using CRISPR-Cas9 technology, leading to the construction of the mutant strains GS115-O and GS115-OC. The maximum biomasses of GS115-O and GS115-OC were reduced by 17.03% and 24.06%, respectively, compared with that of GS115, whereas the relative contents of ceramides in these mutants were increased by 3.80- and 4.75-fold, respectively. The analysis revealed the synthesis of 67 ceramide species, including 28 phytoceramides, using GS115-O and GS115-OC, marking an additional five species than that produced using GS115. Notably, the relative contents of 28 ceramide species increase by more than 100-fold, with the highest reaching 8533.98-fold. Furthermore, the contents of phosphatidic acid, diacylglycerols, triacylglycerols, and particularly inositol phosphoceramide were significantly increased in the mutants, with the inositol phosphoceramide content showing the most substantial increase. These results indicate that remarkable lipid metabolic alterations occur, accompanied by increased conversion of ceramides into complex sphingolipids. GS115-O and GS115-OC show great potential for ceramide production, including in industrial applications.

• Enzymatic Preparation of Resveratrol and Baohuoside I by β-Glucosidase An3987 from Aspergillus niger

  GONG Yulong, YU Kunpeng, PENG Cheng, LI Lijun, NI Hui

  2025,41(2):52-60, DOI: 10.13982/j.mfst.1673-9078.2025.2.1489

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  β-Glucosidase plays an important role in the enzymatic preparation of resveratrol and baohuoside I. In order to obtain the enzyme resources with high conversion efficiency and good ethanol tolerance, β-glucosidase An3987 (XP_001394024.1) was selected from Aspergillus niger CBS 513.88 to study its conversion rate between resveratrol and baohuoside I, ethanol tolerance, pH and temperature stability, and its hydrolysis of polydatin and icariin was optimized by Dsingle factor experiments to prepare resveratrol and baohuoside I. The results showed that the activities of β-glucosidase An3987 against polydatin and icariin were 130.02 IU/mL and 70.37 IU/mL, respectively; An3987 possessed good ethanol tolerance, with 10% (v/v) ethanol having no effect on the enzyme activity of An3987, and 40% (v/v) ethanol still letting 45% enzyme activity retained; The optimum temperature and pH were 65 ℃ and pH 4.5. Using An3987 to hydrolyze polydatin to prepare resveratrol at 65 ℃ for 20 min, the conversion rate was 90.43%; the hydrolysis of icariin at 60 ℃ for 40 min, the conversion rate for An3987 was 92.26%. This study provides a theoretical basis for the preparation of resveratrol and baohuoside I by the β-glucosidase from Aspergillus niger.

• Investigating Host Adaptation of Fusarium graminearum and Fusarium asiaticum

  GAO Meiling, LI Chunying

  2025,41(2):61-70, DOI: 10.13982/j.mfst.1673-9078.2025.2.0100

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  The adaptability of Fusarium graminearum and Fusarium asiaticum to three different host plants (wheat, maize, and Asian cultivated rice) was investigated. Strains from different geographic origins in China were isolated based on their 3ADON or 15ADON trichothecene chemotype. The results displayed that the F. graminearum strains from Hubei, Anhui, Jiangsu, and Hebei exhibited the 15ADON chemotype, whereas the F. asiaticum strains from Hubei, Anhui, Jiangsu, and Fujian displayed the 3ADON chemotype. All strains were cultured on wheat straw (WA), maize straw (MA), and rice powder (RA) substrates at 25 and 15 ℃ separately. The growth rates of all strains were found to be highest on WA substrate, whereas they were significantly decreased on MA and RA substrates. In particular, at 25 ℃, the growth rates at 25 ℃ for F. graminearum and F. asiaticum decreased by 25.75% and 35.06% on MA, and 25.88% and 24.97% on RA, respectively, compared with those on WA. Similarly, at 15 ℃, the growth rates reduced by 23.01% and 25.22% on MA, and 27.16% and 23.71% on RA, respectively. By comparing the perithecial biomasses produced by each strain on wheat straw (WS), maize straw (MS), and rice straw (RS), WS was observed to be the most suitable host for perithecial formation for both F. graminearum and F. asiaticum strains. Simultaneously, F. graminearum was found to demonstrate a higher adaptability to MS than to RS, whereas F. asiaticum was more adaptable to RS than MS. The research findings demonstrate that F. graminearum and F. asiaticum exhibit distinct adaptability to the three host plants described above. The research results can provide theoretical guidance for preventing Fusarium head blight and reducing Fusarium mycotoxin contamination in grains at the source.

• Thermal Reaction Optimization for Production of Edible Spice from Enzymatic Hydrolysate of Ziziphus jujuba

  XU Chunping, YANG Wenjing, LIU Yuanshang, LI Lipeng, XING Yuqing, LU Changtong

  2025,41(2):71-82, DOI: 10.13982/j.mfst.1673-9078.2025.2.1459

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  The thermal reaction between the enzymatic hydrolysate of Ziziphus jujuba and caramelized glucose liquid was used for spice production. The enzymatic hydrolysis conditions for Z. jujuba were optimized through single-factor experiments. The concentrated enzymatic hydrolysate of Z. jujuba was then mixed with caramelized glucose liquid for thermal reactions. The optimal process was determined through single-factor experiments and response surface experiments, using sensory evaluation scores as indicators. The effects of factors including reaction time, temperature, initial pH, and solidto-liquid ratio (concentrated hydrolysate to caramelized glucose) on the quality of the spice were evaluated. The product’s browning index, volatile composition, and antibacterial and antioxidant properties were measured. The optimal enzymatic hydrolysis conditions for Z. jujuba were as follows: mass fraction of enzyme mixture 0.28%, hydrolysis time 4.0 h, and temperature 45 ℃. The browning index increased as the reaction time, temperature, and initial pH value increased. However, the browning index first decreased and then slightly rose with increasing solid-to-liquid ratio. Notably, the browning index did not directly correlate with the sensory evaluation results. The optimal preparation process for Z. jujuba spice was: solidto-liquid ratio 3.1:1, reaction time 58 min, reaction temperature 139 ℃, and initial pH 6.0. The Z. jujuba spice contained 54 volatile components with a total content of 1 122.54 μg/mL. In particular, furfural, furfuryl alcohol, and 5-methylfuranal contributed to caramel, sweet, and other aromas. The DPPH radical scavenging rate of Z. jujuba spice at a concentration of 10 mg/mL was 74.70%. Moreover, the Z. jujuba spice exhibited antibacterial effects against Pseudomonas aeruginosa; however, these were weaker than those of streptomycin. These results provide scientific evidence to support the development, application, and high-value utilization of Z. jujuba spice.

• Chemical Composition and Anti-inflammatory Activity of Litchi chinensis Seed Extracts

  ZHAO Huan, TIAN Yufeng, YANG Lanlan, NIU Jingming, RAN Yuanquan, TIAN Minyi

  2025,41(2):83-93, DOI: 10.13982/j.mfst.1673-9078.2025.2.1541

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  Ethanol and aqueous extracts of lychee seeds (Litchi chinensis Sonn.) were obtained by reflux extraction using 70% ethanol and water, respectively. The total phenolic and flavonoid contents were determined using the Folin-Ciocalteu method and NaNO2-Al(NO3)3-NaOH colorimetry. Ethanol and aqueous lychee seed extracts were rich in phenolic and flavonoid compounds. Ultra-high-performance liquid chromatography–quadrupole-orbitrap mass spectrometry was used to identify their chemical compositions. A total of 72 chemical components were identified, including 13 phenolic and 29 flavonoid compounds. The ethanol and aqueous extracts showed significant 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) scavenging activities (2.10 and 6.30 μg/mL, respectively) and 2,2-diphenyl-1-picrylhydrazyl scavenging activities (2.98 and 16.90 μg/mL, respectively). The 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide, Griess reagent, and enzyme-linked immunosprbent assays showed that a non-toxic dose of the ethanol extract effectively inhibited the release of nitric oxide, IL-6 and IL-1β in LPS-stimulated RAW264.7 cells. The ethanol and aqueous extracts demonstrated excellent α-glucosidase inhibitory activities (0.14 and 6.03 μg/mL, respectively), superior to that of the positive control, acarbose (189.40 μg/mL). The ethanol extract exhibited strong tyrosinase inhibitory activity (139.85 μg/mL), which was significantly better than that of the positive control, arbutin. Moreover, the ethanol extract exhibited remarkable acetylcholinesterase (34.91 μg/mL) and butyrylcholinesterase (21.91 μg/mL) inhibitory activities. In summary, lychee seeds are rich in phenolic and flavonoid compounds and has antioxidant, anti-inflammatory, hypoglycemic, whitening, enzyme inhibitory, and anti-Alzheimer’s disease properties. These results provide a theoretical basis for the development and utilization of lychee as a source of active ingredients in the fields of cosmetics, functional foods, and pharmaceuticals.

• Isolation, Purification, and Structural Characterization of Umami Peptides from Oyster Sauce

  YANG Xiaoshuang, KAN Qixin, GUO Huichao, XU Ting, WEN Linfeng, CHEN Dakun, MO Kaiqi, YANG Xun, ZHONG Guohua, CAO Yong, SONG Mingyue

  2025,41(2):94-107, DOI: 10.13982/j.mfst.1673-9078.2025.2.1549

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  Three components with the strongest umami flavor, namely E-4, F-8, and F-8a, were identified in oyster sauce using fractional solvent extraction and column chromatography combined with comprehensive human sensory evaluation. Using an Orbitrap Exploris 480 mass spectrometer coupled to an EASY-nanoLC 1200 system, 6,820 peptides were identified through database searches and de novo sequencing. Among them, 24 were potential umami peptides. After validation, 12 umami peptides are confirmed, with nine being novel characteristic umami peptides specific to oyster sauce. The sequences of the 12 umami peptides are as follows: SKGGV, TTGK, MTTTT, TTRQ, SGTT, LGTT, TTCCHL, ATSI, IGTT, TTAL, GSTT, and TTPL. The binding interactions of the peptides with the homology model of T1R1/T1R3 primarily involved ionic interactions, electrostatic interactions, hydrophobic interactions, and salt bridges. Key binding sites included Arg108, Arg220, Asp219, Asp129, Glu148, Glu217, and Lys155. Additionally, the umami peptide SKGGV exhibited the highest "-CDOCKER_ENERGY" value of 89.9746, indicating that SKGGV has the strongest umami-enhancing effect. Furthermore, sensory evaluation revealed that the sourness and sweetness of each isolated component were positively correlated with umami, whereas the aroma of cooked oysters, medicinal flavor, and caramel flavor were associated with the umami taste. This study provides insights for subsequent research on the umami mechanism and establishes a theoretical basis for the development and utilization of umami peptides in oyster sauce.

• Comparison on the Physicochemical Characteristics of Skim Milk Fermented by Akkermansia muciniphila at Different Concentrations in Formulated Milk

  YE Genyun, WU Zhongqin, XU Lu, JIANG Jiayan, YUAN Binfeng, LI Zongjun

  2025,41(2):108-115, DOI: 10.13982/j.mfst.1673-9078.2025.2.0097

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  Akkermansia muciniphila (Akk) has garnered widespread attention as a potential novel probiotic. In this study, skim milk was formulated with Akk nutrient medium in certain proportions to prepare formulated skim milk at different concentrations, and then the formulated skim milk was inoculated with Akk for fermentation. The nutritional characteristics of Akk-fermented milk were evaluated by measuring the pH, stability, soluble protein content, protease activity, free amino acids, short-chain fatty acid content, as well as 2,2-Diphenyl-1-picrylhydrazyl (DPPH•) scavenging capacity, hydroxyl radical scavenging capacity, and 2,2'-Azinobis-(3-ethylbenzthiazoline-6- sulphonate) (ABTS+•) scavenging capacity. The results showed that the main short-chain fatty acid produced in Akk-fermented skim milk was acetic acid, and with the increase of BHI content in the fermentation broth, the pH value and soluble protein content of the fermentation broth showed a significant downward trend, decreasing to 5.21 and 4.9 mg/mL, respectively. The protease activity continuously increased, reaching a maximum of 51.02 U/mL. A total of seventeen free amino acids were detected, with leucine having the highest content (305.517 8 μg/mL) and cysteine having the lowest content; Glutamic acid decreased significantly (from 62.495 5 μg/mL to 5.818 9 μg/mL); The DPPH radical scavenging capacity and reducing power continuously increased, whilst the hydroxyl radical scavenging capacity decreased. In summary, in the presence of growth factors, Akk can be used for milk fermentation. In the future, after further verification of the safety of animal-derived growth factors, elimination of the influence of scientific and technological ethics, or the discovery of new non-animal-derived growth factors for Akk, a new generation of Akk-fermented functional milk is expected to be introduced.

• Preparation of Dihydrocoumarin Nanoemulsion and Its Application in Red Cabbage Storage

  LIU Yuanyuan, ZHANG Ya'nan, XIAO Xinglong, LIN Yihan, ZHANG Ziqiang, CAO Yifang

  2025,41(2):116-123, DOI: 10.13982/j.mfst.1673-9078.2025.2.0101

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  A dihydrocoumarin nanoemulsion was prepared by using Tween 80 as the surfactant, anhydrous ethanol as the co-surfactant, and dihydrocoumarin as the oil phase at a mass ratio of 6:2:1 and water content of 80%. The nanoemulsion obtained was clear and transparent. Staining and transmission electron microscopy (TEM) characterization results revealed that the nanoemulsion was of the O/W type. Uniformly dispersed nanoparticles were observed under TEM, with an average particle size of 68.50 nm. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of the dihydrocoumarin nanoemulsion were estimated as 2.00 and 4.00 mg/mL, respectively. The antibacterial effects of the nanoemulsion and its impact on the quality of red cabbage during storage were investigated. The results showed that the MBC group effectively eliminated Salmonella. After 8 days of storage at 4 and 25 ℃, the Salmonella count in the MBC group was reduced by 3.59 and 4.86 lg colony forming units/g, respectively. Additionally, both the MIC and MBC groups exhibited significantly reduced color changes and weight losses, compared with the control group. In summary, the dihydrocoumarin nanoemulsion has significant effects on the inhibition of Salmonella on the surface as well as quality preservation of red cabbage during storage. These findings provide new strategies for vegetable preservation.

• Application of Lactobacillus plantarum C010 Bacteriocin in the Preservation of Chilled Pork and Fruits and Vegetables

  WANG Jinghu, YAO Mingyin, ZHANG Manmin, HE Liang, LIU Yu, CHENG Xin, HUANG Lin

  2025,41(2):124-133, DOI: 10.13982/j.mfst.1673-9078.2025.2.0006

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  Chilled pork and fruits and vegetables are prone to spoilage during storage, leading to food losses and safety hazards. To address this challenge, the preservation effects of Lactobacillus plantarum C010 bacteriocin and nisin were compared in chilled pork, grapes, mangoes, cucumbers, and line peppers. The results showed that when chilled pork was treated with L. plantarum C010 bacteriocin at 12.50 μg/mL and stored at 4 ℃ for 9 days, the total volatile basic nitrogen content; total viable count; and contents of cadaverine, putrescine, and histamine were 14.37 mg/100 g, 6.70 lg•CFU/g, 10.02, 12.87, and 0.67 mg/kg, respectively. Additionally, the shelf life was extended by 6 and 4 days compared with those of the CK group and 2 mg/mL nisin treatment groups, respectively. The preservation effects on grapes, mangoes, cucumbers, and line peppers were superior following treatment with L. plantarum C010 bacteriocin at 6.25, 6.25, 12.50, and 3.125 μg/mL, respectively. After storage for 16 days, the decay indices of the fruits and vegetables were 4.69%, 43.84%, 16.77%, and 10.80%, respectively. These values decreased by 30.72%, 47.33%, 57.80%, and 26.53%, respectively, compared with those in the CK group. Similarly, they were 55.50%, 32.41%, 62.63%, and 38.32% smaller than the respective values in the nisin treatment group. Furthermore, L. plantarum C010 bacteriocin preserved the firmness of the four types of fruits and vegetables and slowed the weight loss rates. In summary, L. plantarum C010 bacteriocin not only exhibits good preservation effects on chilled pork but also reduces the water loss and decay of four types of fruits and vegetables (grapes, mangos, cucumbers, and line peppers). The results provide a natural solution for preserving foods.

• Comparison of Quality Changes in Fresh-cut Apple Slices during Storage with Different Cooling Methods

  DONG Fangyun, LI Jinjie, GUO Min, XIE Siyun, LI Wenjing, WEN Zihao, HAN Libing, ZHOU Fan, LIAO Caihu

  2025,41(2):134-141, DOI: 10.13982/j.mfst.1673-9078.2025.2.1826

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  To suppress browning and microbial contamination during the storage of fresh-cut apples, various treatments were applied to fresh-cut apple slices, including air blast cooling (AB), ultraviolet (UV) irradiation, vacuum cooling (VC), and vacuum cooling combined with UV irradiation (UV&VC). The effects of these treatments on the physicochemical and microbiological quality of the apples were assessed. The results showed that, compared to atmospheric pressure, UV irradiation intensity increased faster with a higher final value (1 277 μW/cm²) under vacuum conditions. During storage, UV&VC-treated apples exhibited significantly lower respiration rate (28.22 O2 mg/kg•h) and browning compared to AB, UV, and VC treatments (P<0.05). Malondialdehyde, peroxidase, and polyphenol oxidase levels in UV&VC-treated apples were also lower at the end of storage, measuring 63.25 nmol/mg, 25.39 U/g, and 18.44 U/g, respectively. Additionally, vitamin C (0.55 mg/g) and total phenol (1.20 mg/g) contents of UV&VC-treated apples were significantly higher than those of the other treatments (P<0.05). The total colony count of UV&VC-treated apples was significantly lower (P<0.05), reaching 3.33 lg CFU/g on day five. In conclusion, UV&VC, as a composite treatment, more effectively maintains the quality of fresh-cut apples and extends their shelf life, offering valuable insights for apple storage.

• Changes in Ethylene Metabolism and Browning Processes of Postharvest Pleurotus eryngii under Modified Atmosphere Packaging Combined with 1-MCP Treatment

  KANG Ruiqi, GUO Feng, JIAO He, HU Huali, ZHANG Yingtong, ZHOU Hongsheng, LIU Xuesong, LING Jun, LI Pengxia, LUO Shufen, FENG Ying

  2025,41(2):142-152, DOI: 10.13982/j.mfst.1673-9078.2025.2.1473

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  To examine the effects of modified atmosphere (MA) packaging combined with 1-methylcyclopropene (1-MCP) treatment on postharvest senescence of Pleurotus eryngii, experiments were conducted under low-temperature storage conditions (12~15 ℃). Samples were packaged in a 19-μm polyethylene bag (MA) or in a card containing the anti-staling agent 1-MCP (MA+1-MCP), at temperatures ranging 12~15 ℃. The control group was P. eryngii packaged in a 19-μm polyethylene bag with eight holes. Ethylene metabolism and browning processes of P. eryngii after harvest were investigated. MA packaging significantly inhibited the respiration rate of P. eryngii but performed poorly in controlling the ethylene production rate. Notably, the activities of 1-aminocyclopropane-1-carboxylate (ACC) synthase and ACC oxidase, the key enzymes involved in ethylene synthesis, were effectively inhibited by MA packaging combined with 1-MCP. Therefore, the ethylene production rate of P. eryngii in the MA+1-MCP group was lower than that of the control group by 9.75%~51.61%. In addition, MA packaging significantly delayed postharvest browning and decay of P. eryngii. Combining MA packaging with 1-MCP enhanced the activities of peroxidase, catalase, and superoxide dismutase and inhibited increases in relative conductivity and accumulation of malondialdehyde in P. eryngii. In addition, the combined treatment led to a higher total phenolic content in P. eryngii at the end of shelf life, and lower polyphenol oxidase and phenylalanine ammonia-lyase activities. As a result, the postharvest enzymatic browning process of P. eryngii was further slowed down by the combined treatment. At 16~20 days, the degrees of browning of the control group were 3.93~4.29 and 8.85~9.42 times those of the MA and MA+1-MCP groups, respectively. In conclusion, the MA+1-MCP composite treatment slowed the postharvest senescence of P. eryngii compared with the performance of MA packaging alone, thereby extending the shelf life at low temperatures for about 7 days. The findings provide theoretical and technical support for the postharvest preservation of edible mushrooms.

• Effects of Preharvest Gibberellin Treatments on the Room-temperature Storability of ‘Shixia’ Longan Fruit

  NING Chenning, LIN Xiaolan, LI Jun, XIA Ruyun, LONG Libing, HAN Dongmei, WU Zhenxian, LUO Tao

  2025,41(2):153-166, DOI: 10.13982/j.mfst.1673-9078.2025.2.0142

  Abstract: (16) HTML (0) PDF (5.11 MKB)(25)

  Abstract:

  At 85 and 95 days after flowering, ‘Shixia’ longan fruits were treated with four treatments (T1-4): gibberellin 920 containing 50 mg/L GA3 (T1), gibberellin 920 with 150 mg/L GA3 (T2), 2,4-epibrassinolide combined with gibberellic acid consisting of 50 mg/L (GA4+GA7) + 0.33 mg/L EBRs (T3), and 2,4-epibrassinolide combined/gibberellic acid with 150 mg/L (GA4+GA7) + 1 mg/L EBRs (T4)]. A control group was established by spraying the fruits with water. The commercially mature fruits were harvested and stored at room temperature (25±1 ℃, relative humidity of 85%) to evaluate the effect of each treatment on the physiology, quality, and storability of the fruits. The results showed that except T4, the other three treatments reduced the rotting rate, weight loss rate, endocarp browning, and pulp breakdown of longan during storage and T1 exhibited the most significant effects. T1 significantly delayed the decrease in L*, b*, h°, and C* values; increase in a* values and relative electrical conductivity; and decrease in total phenolic and flavonoid contents during storage. The total antioxidant capacity of the pericarp of the T1 group was consistently higher than that of the control group. Additionally, the activities of polyphenol oxidase, laccase, and peroxidase in the T1 pericarp were significantly lower than those in the control at the late storage stages. However, the activities of catalase and ascorbate peroxidase were higher in the T1 pericarp. T1 did not significantly affect the contents of total soluble solids, titratable acidity, and vitamin C in longan pulp. The remarkable effects of T1 on delaying pulp breakdown may be related to its significant reduction of activities of polygalacturonase and β-galactosidase in the middle and late storage stages. Therefore, preharvest 920 (50 mg/L GA3) spraying delays the pericarp browning and pulp breakdown of ‘Shixia’ longan during room-temperature storage. These results provide an important reference for improving the storability of longan by preharvest hormone treatments.

• Effects of High Hydrostatic Pressure-assisted Enzymatic Tenderization on the Quality of Goose Meat during Storage

  QU Ruipeng, LIN Yiyun, ZHANG Huipeng, TANG Daobang, LIU Xueming, WANG Zhitong, LIN Yaosheng

  2025,41(2):167-174, DOI: 10.13982/j.mfst.1673-9078.2025.2.1499

  Abstract: (20) HTML (0) PDF (5.09 MKB)(28)

  Abstract:

  Untreated lionhead goose meat was used as the control group (CK), whereas three experimental groups were formed by treating lionhead goose meat with papain (E), conducting high hydrostatic pressure (HHP) treatment, and combining HHP and E treatments (HHP+E). The quality characteristics of goose meat subjected to different treatments during the storage period (at 4 ℃) were analyzed. The color, pH, cooking loss rate, tenderness, lipid oxidation (thiobarbituric acid reactive substances [TBARS] value), total volatile basic nitrogen (TVB-N) content, and total number of colonies, were determined. The results showed that during the storage period of 0-12 days, the a* and b* value changes of goose meat under 300 MPa were similar to those of the CK group, and the L* value gradually approached that of the CK as the storage duration increased. The shear force of goose meat treated with HHP+E was significantly lower than that of the other three groups, and changes in the pH of the HHP+E were similar to those of the CK group. These results confirmed that HHP+E treatment maintained the texture of goose meat within the acceptable range. HHP treatment promoted an increase in the TBARS value, whereas increased lipid oxidation was alleviated by HHP+E. In summary, after 12 days of storage at 4 ℃, for goose meat subjected to HHP+E treatment (300 MP/15 min), the TBARS value was 0.35 mg/kg, TVB-N content was 9.18 mg/100 g, and total number of microbial colonies was 6.47 lg CFU/g. These values are consistent with the general recommended standards for fresh meat. Therefore, HHP+E tenderization treatment not only improves the tenderness of goose meat but also contributes to the enhanced quality of goose meat during storage. These findings provide a reference for the modern processing and preservation technology of goose meat.

• Application of Edible Protein Coating Agents in the Preservation of Citrus reticulata “Hong Mei Ren”

  YU Xiaomei, LIU Yan, CHEN Yan, XU Jianhui

  2025,41(2):175-182, DOI: 10.13982/j.mfst.1673-9078.2025.2.0029

  Abstract: (18) HTML (0) PDF (3.52 MKB)(30)

  Abstract:

  A soy protein isolate (SPI) coating agent, whey protein isolate (WPI) coating agent, and SPI-WPI composite coating agent were used to preserve the Citrus reticulata variety “Hong Mei Ren.” In addition, a control group (CK) with no treatment was established for comparison and evaluation of preservation performance. The microscopic morphology of the peel was observed, and the storage quality of the fruit was measured. The results showed that the decay indices and weight loss rates of the three treatment groups were lower than those of the CK group. After 14 days of storage, the decay index of the CK group was 6.66%, and that of the SPI group was 3.33%. There was no decay in the WPI and SPI-WPI groups. After storage for more than 35 days, the decay index of the CK group exceeded 20%, and the mass loss rate reached 16.15%. These values were significantly higher than those of the treatment groups. Changes in the total soluble solid (TSS) value and titratable acid (TA) content in the treatment groups lagged behind those in the CK group by 1~2 weeks. After 14 days of storage, the TSS values in the treatment groups increased by 0.77%~1.70%, whereas the TSS value of the CK group no longer increased. After storage for 21 days, the TA content of the CK group reached a minimum of 6.29 g/L, whereas the TA values of the treatment groups were 8.48, 8.03, and 8.79 g/L, respectively, significantly higher than those in the CK group. Changes in the vitamin C, total phenolic, and flavonoid contents in the treatment groups were lower than those in the CK group. Scanning electron microscopy imaging revealed that the protein coating agents formed smooth and dense films on the fruit surface, covering the pores on the cuticle, and thereby enhancing gloss while slowing metabolism. The storage period of the C. reticulata variety “Hong Mei Ren” can be prolonged by protein coating agents to enhance the storage tolerance of the fruit. WPI and SPI show good preservation effects in early and late storage stages, respectively, whereas the performance of SPI-WPI was intermediate.

• Storage and Simulated Digestion Stability of Fish Scale Gelatin Hydrolysate for Prepared Beverages

  TIAN Guilin, LI Haoxin, DONG Nan, FU Si, LIU Jia

  2025,41(2):183-191, DOI: 10.13982/j.mfst.1673-9078.2025.2.1482

  Abstract: (15) HTML (0) PDF (2.84 MKB)(34)

  Abstract:

  Fish scale gelatin hydrolysate (FSGH) with enhanced surface hydrophobicity was obtained by acid-base hydrolysis of fish scale gelatin (FSG), which is expected to be applied in the processing of formulated drinks. Curcumin was loaded with acid-hydrolyzed fish scale gelatin hydrolysate (AcFSGH) and alkali-hydrolyzed fish scale gelatin hydrolysate (AlFSGH), respectively, and it was found that the curcumin content in the AcFSGH solution reached the highest (22.24 μg/mL) under these conditions: stirring rate, 600 r/min; temperature, 40 ℃; gelatin hydrolysate concentration, 4 mg/mL; the curcumin content in the AlFSGH solution reached the maximum level (14.07 μg/mL) at a stirring rate of 400 r/min, 30 ℃, and a gelatin hydrolysate concentration of 2 mg/mL. The drink was processed with CL-FSGH and its stability under thermal processing and storage conditions was investigated. It was found that the curcumin degradation rate of curcumin-loaded AcFSGH (CL-AcFSGH) drink was the lowest after heating at 70, 80 and 90 ℃ for 50 min. The curcumin retention rate was the highest on the 36th day of storage (retention rates were 72.73% at 25 ℃ and 81.35% at 4 ℃, respectively). Furthermore, the protein and curcumin retention during in vitro simulated digestion followed this order: AcFSGH>AlFSGH>FSG. In summary, FSGH exhibited a relatively strong protective effect on hydrophobic nutrients during processing, storage, and gastrointestinal digestion processes. This study not only provides a certain reference value for the development of FSG carriers and the research and development of future beverages.

• Rheological Properties of Hericium erinaceus-low-gluten Wheat Mixed Flour Dough and Volatile Flavor Components of Derived Crisp Cracker

  ZHOU Ming, ZHU Xiaojuan, YAO Meixiang, XIONG Ying, FU Yumei, QIN Qiaoli, XIE Wei, LI Renzhao, XIAO Jianhui, ZHOU Weiqin

  2025,41(2):192-203, DOI: 10.13982/j.mfst.1673-9078.2025.2.0154

  Abstract: (19) HTML (0) PDF (1.83 MKB)(34)

  Abstract:

  In this experiment, the effects of addition of 100 mesh Hericium erinaceus powder in different proportions (0%, 3%, 6%, 9%, m/m) on the rheological properties, flour quality and tensile properties of low-gluten wheat flour dough were investigated, and the changes in volatile components of crispy cracker caused by Hericium erinaceus powder were analyzed. With the increase in the addition amount of Hericium erinaceus powder, the water absorption, formation time and weakening value of the dough showed an upward trend, the weakening value of the dough with 6% addition amount was 1.85 times that of the control group (0% addition), but the stabilization time, flour quality index, storage modulus, loss modulus and five tensile property indicators showed a decreasing trend, and there was insignificant difference in flour quality and tensile properties indicators between the doughs with 0% and 3% addition (P<0.05). Compared with the control crispy cracker, the Hericium erinaceus cracker had more volatile flavor components (up to 23 kinds). Aldehydes were the main volatile substances, among which the content of 2-heptanone was the highest (reaching 930.54 μg/kg), However, 2-methylbutanal, 3-methylbutanal, 2-nonanone and methoxyphenyloxime were the characteristic aroma components that contributed the most to the Hericium erinaceus crispy cracker. In summary, when the addition amount of Hericium erinaceus powder was 3%, the processing characteristics of the dough were better, and the addition of Hericium erinaceus powder increased the types of volatile flavor components of the crispy cracker and gave the cracker more aroma characteristics.

• Optimization of Ultrasonic-assisted Preparation of Soy Protein Isolate-carrageenan Complex

  ZHOU Tianshuo, TAO Siqi, HU Yingchun, BAO Wei, DONG Shirong, HAN Qi, LI Yanqing

  2025,41(2):204-214, DOI: 10.13982/j.mfst.1673-9078.2025.2.0002

  Abstract: (16) HTML (0) PDF (5.84 MKB)(27)

  Abstract:

  In this study, soybean protein isolate and four polysaccharides (carrageenan, xanthan gum, flaxseed gum, guar gum) were used as the raw materials for preparing soy protein isolate-polysaccharide complex. The turbidity, surface hydrophobicity, emulsifying activity and emulsified emulsion stability of the complex were evaluated, and the soy protein isolate-carrageenan complex was determined to have better physicochemical properties, which was used for the optimization of the subsequent ultrasonic-assisted preparation conditions. The effects of different pH values (2.0, 3.0, 4.0, 5.0, 6.0, 7.0, 8.0), ultrasonic power (200, 400, 600, 800 W) and ultrasonic time (2, 4, 6, 8, 10 min) on the structure and properties of proteinpolysaccharide complexes were investigated. Fluorescence spectra were used for exploring the structural characteristics of the complex, and the physico-chemical characteristics of the complex were determined based on turbidity, surface hydrophobicity, particle size and potential. The results showed that a stable soy protein isolate-carrageenan complex was formed when the mass fraction of carrageenan was 0.1%, pH value was 7.0, ultrasonic power was 400 W, and ultrasonic time was 4 min. The complex had the maximum turbidity of 0.44, the maximum surface hydrophobicity of 285.15 μg, the minimum particle size of 139.06 nm, and the maximum absolute potential of 27.23 mV. This study provides a theoretical support for the subsequent research on protein-polysaccharide emulsion gel as a fat substitute.

• Effect of Rice Protein Hydrolysate on the Dough Properties and Quality of Crispy Crackers

  LIU Tian, CHAI Qingtian, TONG Muxian, ZHANG Jiutian, MA Ya’nan, YAO Yuchen, FAN Xiaojie, YU Zhenyu, WANG Naifu

  2025,41(2):215-222, DOI: 10.13982/j.mfst.1673-9078.2025.2.0109

  Abstract: (23) HTML (0) PDF (1.70 MKB)(27)

  Abstract:

  The peptides and amino acids produced via the hydrolysis of rice protein are of very high nutritional value and functionality. In order to make full use of rice protein, comparative studies were made to study the interactive nature of rice protein and its hydrolysates with wheat flour upon mixing and the quality of the resulting crackers. Rice protein powders at different addition amounts (rice protein hydrolysate RPH, rice protein RP) were blended with wheat flour to investigate their effects on the dough mixing properties, dough textural characteristics, dough stretching features, and crackers’ textural and sensory properties, Also, structural analyses were carried out from he aspects of free sulfhydryl groups and disulphide bond content. The results showed that at the same addition amount (2.0 g/100 g), the stabilisation time for the dough with the added RPH (2.57 min) was significantly shorter than that with the added RP dough (3.05 min). The analyses of free sulfhydryl groups and disulfide bonds revealed that the free sulfhydryl groups increased by 0.29 and 0.17 μmol/g, respectively, with an increase in the addition amount of RPH or RP, whilst the corresponding disulfide bond contents decreased by 0.44 and 0.36 μmol/g, mrespectively, suggesting that both RPH and RP affected the structure of the gluten protein network. The experimental results of textural and sensory measurements showed that the breaking force of the crispy crackers fortified with 1.0 g of RPH (14.15 N) was significantly lower than that of cracker fortified with RP (20.27 N), and the highest sensory score was with the cracker fortified with 1.5 g of RPH (score: 85.67). In conclusion, this study provides a theoretical basis for the addition of RPH or RP to wheat flour to improve effectively the processing properties and product quality of dough.

• Ultrasound-assisted Extraction of Flavonoids from Chestnut Shells Using Deep Eutectic Solvents and Its Kinetic Analysis

  WANG Qing, ZHOU Zhou, LIU Tao, FU Jie, TU Jianqiu, ZHENG Xueke, SANG Daxi, SUN Jing

  2025,41(2):223-232, DOI: 10.13982/j.mfst.1673-9078.2025.2.0065

  Abstract: (19) HTML (0) PDF (3.26 MKB)(24)

  Abstract:

  A green and efficient method to extract flavonoids from chestnut shells was examined. First, the effects of various single factors on the extraction of total flavonoids from chestnut shells were investigated, and significant influencing factors were identified using the Plackett-Burman experimental design. The conditions for flavonoid extraction were then optimized using response surface methodology, and, based on these optimizations, a kinetic model of the extraction process was established. The results showed that when a deep eutectic solvent composed of choline chloride and ethanol (molar ratio 1:1) was used, the optimal conditions for flavonoid extraction were as follows: an ultrasonic temperature of 40 ℃, an ultrasonic power of 150 W, a solid-to-liquid ratio of 1:25 (g/mL), and an ultrasonic time of 60 min. The relative error between the theoretical and actual total flavonoid yields was 1.49%, indicating the reasonableness of the optimized conditions. The linear regression R2 values for the experimental data under these conditions ranged from 0.917 22 to 0.998 4, demonstrating good linear fitting and suggesting that the extraction process conforms to a first-order kinetic model. These findings provide theoretical support for flavonoid extraction from chestnut shells using ultrasound-assisted extraction with deep eutectic solvents and offer a reference for the comprehensive development and utilization of chestnut resources.

• Physicochemical Characteristics of Adzuki Bean Flour Made Using Different Heat Treatment Methods and Comparison of Its Steamed Bread Quality

  LI Shaohui, ZHANG Liu, JIA Yanju, ZHAO Wei, ZHANG Aixia, LIU Jingke

  2025,41(2):233-243, DOI: 10.13982/j.mfst.1673-9078.2025.2.0026

  Abstract: (24) HTML (0) PDF (7.95 MKB)(31)

  Abstract:

  Three heat treatments, namely roasting, microwaving, and wet heating, were examined to determine their effects on the color differences, moisture distribution, microstructure, starch crystalline structure, pasting characteristics, and rheological properties of adzuki bean flour using a colorimeter, low-field nuclear magnetic resonance spectrometer, scanning electron microscope, X-ray diffractometer, rapid Visco analyzer, and rheometer. Furthermore, the relationships of different heat treatments on the digestive properties of steamed bread after starch modification were examined. The results showed that the chromaticity changes ΔE were in the following order: microwaving>roasting>wet heating. Heat treatments did not change the C-type structure of adzuki bean flour, but the particle morphology of adzuki bean flour was significantly damaged after roasting and microwaving. The water absorption index and swelling power increased by approximately 25% after heat treatments, but microwaving decreased the S index. Wet heating lowered the peak viscosity, trough viscosity, final viscosity, and setback of adzuki bean flour to 1 031.67, 921.00, 1 541.33, and 620.33 mPa•s, respectively. The reduction was more remarkable than that caused by microwaving and roasting (P<0.05). Wet heating resulted in more significant loss of bound water than the other two methods. Rheological studies suggested increased dough G' and G" as well as viscoelasticity, insignificant changes in tanδ, and improved water-holding capacity. The resistant starch contents of steamed bread increased to 12.8% and 13.69% after roasting and microwaving for 6 min, respectively. This study provides a reference for choosing suitable treatment methods to improve the quality of steamed bread made from adzuki bean flour.

• Preparation of Sulfated Schizophyllan Polysaccharides with Different Degrees of Substitution and Their Hypoglycemic and Moisturizing Activities

  LIU Manqiu, XIAO Yuan, WU Lei, GUO Chaowan, ZHENG Bisheng

  2025,41(2):244-252, DOI: 10.13982/j.mfst.1673-9078.2025.2.1520

  Abstract: (19) HTML (0) PDF (3.42 MKB)(29)

  Abstract:

  In this study, Schizophyllan Polysaccharides (SPG) was used as the as raw material, sulfated Schizophyllan polysaccharides (S-SPGs) was prepared by the sulfur trioxide-pyridine method , and the relationship between the degree of substitution (DS) of S-SPGs and their in vitro hypoglycemic and moisturizing activitieswas examined. The experimental results showed that four S-SPGs with a DS of 0.66~1.81 could be obtained sequentially with the increase of the mass fraction of sulfur trioxide-pyridine. The weight-average molecular weight Mw of S-SPGs decreased gradually from 1.67×107 u to 8.04×105 u with the increase of DS. The PDI of S-SPG with a DS of 1.19 was as low as 7.84. Excessive sulfation would lead to disordered degradation of S-SPGs. The results of Congo red experiment showed that there was no triple helix structure in S-SPGs. T The inhibitory rate of the S-SPG with a DS of 1.81 and concentration of 2mg/mL against α-glucosidase could reach 73.8%. All the four S-SPGs were reversible mixed type I inhibitors. The moisture-absorbing and moisture-holding capacities of the SPG after sulfation were superior to those before modification, and the moisture-absorbing capacities of the S-SPG with DS1.81 were 77.93% (RH 43%) and 52.54% (RH 81%), respectively, which were second only to glycerol but better than hyaluronic acid. In dry environments, S-SPGs had slightly worse moisture-holding capacities than sodium hyaluronate. Therefore, S-SPGs had better α-glucosidase-inhibitory activity and moisture-absorbing and moisture-holding capacities, and both of the latter capacities increased with the increase of substitution degree.

• Preparation and Quality Analysis of Medicinal Mulberry Jiaosu (Ferment)

  CAO Yun, YUAN Baotai, AILITABIER•Ainiwan, LONG Bixiu, LI Zhanjun, HOU Xujie

  2025,41(2):253-261, DOI: 10.13982/j.mfst.1673-9078.2025.2.0094

  Abstract: (21) HTML (0) PDF (2.35 MKB)(29)

  Abstract:

  Medicinal mulberry is one of the ancient fruit tree species in Xinjiang, and is regarded as a precious health fruit and folk medicine of the Uyghur people. In this study, the medicinal mulberry in Hotan, Xinjiang was used as the raw material to develop the medicinal mulberry Jiaosu. Comprehensive evaluation of its quality and antioxidant activity was conducted to establish a theoretical foundation for the development and utilisation of medicinal mulberry. The results showed that the total phenols, total flavonoids, total amino acids (TAA) and superoxide dismutase (SOD) activity in the Jiaosu products obtained via fermentation of medicinal mulberry increased significantly, with the total phenols increasing from 7.21 mg/g to 15.84 mg/g, total flavonoids increasing from 5.50 mg/g to 15.86 mg/g, anthocyanin content decreasing from 5.17 mg/g to 3.54 mg/g, TAA increasing from 230.05 mg/100 g increased to 518.47 mg/100 g, SOD activity increasing from 1 928.57 U/mL to 2 532.86 U/mL, and DPPH and ABTS+ radical scavenging rates increasing to 70.85% and 88.83%, respectively. Total phenols and SOD activity showed a significant positive correlation with antioxidant activity (P<0.05). The number of volatile flavour substances in the Jiaosu products increased from 35 to 40. According to the Odor Activity Value (OAV) and Principal Component Analysis (PCA) results, the key volatile characteristic flavor substances of the medicinal mulberry Jiaosu were identified as ethyl caprate, ethyl tetradecanoate, ethyl laurate, and linalool, which give “fruity”, “sweet” and “herbal” flavors, making the Jiaosu to be more harmonious and mellow. The study showed that the nutrient composition, flavor and antioxidant capacity of the fermented medicinal mulberry were significantly improved, which provides a theoretical basis for the development and utilization of medicinal mulberry.

• Creening of Suitable Varieties for Fresh-cut Processed Lettuce and Comparative Analysis of Shelf Quality

  LUO Jinghong, TANG Yueming, LIANG Genyun, LUO Fangyao, LI Chun, YANG Yiwen, GAO Jia

  2025,41(2):262-271, DOI: 10.13982/j.mfst.1673-9078.2025.2.0056

  Abstract: (14) HTML (0) PDF (1.47 MKB)(33)

  Abstract:

  In order to select suitable lettuce varieties for fresh-cut products, the processing quality of 10 varieties of fresh-cut lettuce was examined in this research, focusing on the changes in the appearance and internal quality of the products during the 3-day shelf-life under the 15 ℃ storage conditions.12 indicators were measured, including the color difference (L*, a*, b* values), stem hardness, crushing force, weight loss rate, electrical conductivity, PPO, POD, PAL, overall sensory quality and browning degree. Based on the basic analysis, correlation analysis and factor evaluation of the measured index data, it was determined that the core evaluation indicators for the screening of suitable fresh-cut lettuce varieties for processing were determined to be the overall sensory quality, color difference (a* value), stem hardness and PPO. Through the analytic hierarchy process, the weights of the above core evaluation indicators were 61.67%, 21.18%, 11.71% and 5.45%, respectively. Gray correlation analysis was used to rank the fresh-cut processing quality of the 10 lettuce varieties during the storage and evaluate their suitability for fresh-cut processing. 135# (Combination 2019135), 109# (Chuan Lvxiang 2), and 63# (Xin Cuizhu) were selected to be the preferred lettuce varieties suitable for fresh-cut processing, among which 135# had the best performance. The above results can provide a scientific basis for the selection of raw materials in the processing process of fresh-cut lettuce, and provide guidance for the breeding of specific lettuce varieties for fresh-cut processing.

• Factors Influencing Black Circle Formation and Changes in Proteins in Yolks of Cooked Salted Eggs

  ZHANG Minlan, YANG Tao, LIU You, ZHANG Chaoyi, SHEN Qingwu, LIU Yan

  2025,41(2):272-281, DOI: 10.13982/j.mfst.1673-9078.2025.2.1387

  Abstract: (16) HTML (0) PDF (2.58 MKB)(29)

  Abstract:

  To investigate the factors influencing the formation of dark circles in vacuum-packed cooked salted egg yolks and the changes in protein patterns. First, the role of egg white and yolk on black circle formation in salted eggs was determined; second, the changes in the physicochemical properties of the egg white, external yolk, internal yolk proteins, and phosvitin (Pv) in the yolks of fresh duck eggs, raw salted eggs, cooked salted eggs, and cooked salted eggs with black circles in the yolks were assessed. The results showed that black circle formation in salted egg yolks occurred gradually during storage after sterilization because of the combined actions of factors in the egg white and yolk. Ovalbumin degraded after the fresh duck eggs were salted. The total sulfhydryl content in the egg white in cooked salted eggs decreased by 31.62 μmol/g compared to that of fresh duck eggs. Additionally, the spatial structure of the egg white changed. Furthermore, the Pv content of the external yolk of salted eggs decreased from 2.21 to 0.11 mg/g, and the iron-reducing capacity increased from 0.20 to 0.51. The metal chelating capacity of Pv in the external yolk in cooked salted eggs with black circles decreased from 79.64% to 71.26%. The Pv structure in the external yolk gradually formed a stable β-structure. These results indicate that the salting and cooking processes are key stages in black circle formation in vacuum-packed cooked salted eggs, providing a theoretical basis for reducing black circle formation in yolks in salted eggs by controlling the salting and cooking conditions.

• Research and Analysis of the Quality Evaluation System of Guilin Rice Noodles

  HUANG Ju, LI Shengsheng, PENG Shiyong, LUO Liuxin, MAO Ruifeng

  2025,41(2):282-291, DOI: 10.13982/j.mfst.1673-9078.2025.2.0105

  Abstract: (18) HTML (0) PDF (8.04 MKB)(37)

  Abstract:

  In order to screen the quality evaluation indexes of Guilin rice noodles and establish the quality evaluation system for Guilin rice noodles, six representative samples of Guilin rice noodle were selected for the determination and analysis of indexes. The results showed that for Guilin rice noodles, the coefficients of index variation were 2.97%~24.41% for main components, 24.04%~65.85% for textural characteristics, 69.58%~97.23% for gelatinization degree and 6.23%~23.16% for aging degree. After heat cooking, the coefficients of index variation were 1.34%~25.49% for main components, and 23.84%~53.61% for textural characteristics. After flavor absorption, the coefficients of index variation were 4.75%~61.74% for taste quality, 1.06%~33.83% for flavor quality, and 1.31%~6.10% for sensory scoring. The indexes were analyzed and screened to obtain 19 representative indexes, such as water mass fraction and protein mass fraction. Principal component analysis revealed that the total contribution rate of the first 4 principal components was 95.509%, and the four principal components were extracted to establish aquality evaluation system. By analyzing the quality indexes of six kinds of Guilin rice noodles, 19 evaluation indexes were screened out and an evaluation system was established. The evaluation system covers three states of Guilin rice noodles: raw finished product, heat cooking and flavor absorption, and can be used to evaluate different qualities of Guilin rice noodles from raw finished product to consumption.

• Effects of Liquid Fermentation by Aspergillus on Volatile Components of Sun-dried Green Tea Infusion Based on HS-SPME-GC-MS Combined with Chemometrics

  YANG Zixi, ZHU Yuanmin, XIE Yanxia, YU Longjiang

  2025,41(2):292-308, DOI: 10.13982/j.mfst.1673-9078.2025.2.0140

  Abstract: (17) HTML (0) PDF (3.41 MKB)(27)

  Abstract:

  The effects of liquid fermentation by Aspergillus on the aroma characteristics and volatile components of sun-dried green tea infusion were investigated through sensory evaluation, headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), and chemometrics. The results show that unfermented sundried green tea infusion exhibits fresh and nectar aromas, while fermentation with Aspergillus niger alone results in a fatty aroma. In contrast, fermentation with Aspergillus oryzae alone produces floral and fruity aromas along with a mint aroma. Moreover, the infusion subjected to mixed fermentation exhibits a woody aroma with a slight fatty note. Fermentation with Aspergillus oryzae retains the highest alcohol content (13.76%), significantly increases the ester content (24.76%), and produces the greatest number of total and characteristic volatile components (23), including methyl salicylate (mint aroma) and benzyl salicylate (fruity aroma). Fermentation with Aspergillus niger retains the highest aldehyde content (4.44%) and significantly enhances ester content (20.14%). Mixed fermentation significantly increases the content of ketones (9.09%) and hydrocarbons (18.94%). Principal component analysis and Euclidean distance clustering reveal that the volatile components of the tea infusion fermented by Aspergillus oryzae alone are the most distinctive. Overall, fermentation using single strains and mixed strains significantly alters the aroma characteristics of sun-dried green tea infusion. Specifically, Aspergillus oryzae is identified as a superior aroma-producing strain in liquid fermentation, exhibiting a synergistic effect with Aspergillus niger to enhance the flavor of tea infusion. These results provide a theoretical basis for aroma enhancement technology and the development of diversified fermented tea products, which support innovation in the tea industry.

• Analysis of Aroma Characteristics and Key Aroma Compounds of Zanthoxylum Essential Oils Based on Sorting and GC-MS

  LI Ying, ZHAO Lei, SHI Bolin, ZHANG Di, ZHONG Kui, ZHOU Xianli, WANG Houyin, ZOU Xiaobo, HE Xiaoning, ZHANG Lihan, XIANG Yake, HUANG Shuai

  2025,41(2):309-319, DOI: 10.13982/j.mfst.1673-9078.2025.2.0051

  Abstract: (20) HTML (0) PDF (4.18 MKB)(33)

  Abstract:

  The differences in aroma characteristics and volatile compounds of Zanthoxylum essential oils were investigated through sensory aroma evaluation using sorting, aromatic volatile component identification via gas chromatography-mass spectrometry (GC-MS), and several statistical analyses, including odor activity value (OAV) measurement combined with multidimensional scaling (MDS), correspondence analysis (CA), and correlation analysis. The sorting results showed that the aroma similarity of Zanthoxylum schinifolium essential oils was relatively high according to consumers evaluations, while Zanthoxylum bungeanum essential oils exhibited similar aroma but also significant internal variations. A total of 12 aroma descriptors were developed to characterize these Zanthoxylum essential oils. Significant differences were observed in the descriptions for different Zanthoxylum essential oils (P<0.05). GC-MC identified 51 volatile compounds across 13 types of Zanthoxylum essential oils, including alkenes (25 types), alcohols (nine types), aldehydes (two types), ketones (five types), esters (six types), and other compounds (four types). Furthermore, 26 active aroma compounds (OAV>1) were determined. Correlation analysis between the descriptors and the OAV values of the active aroma compounds suggested that aroma differences among the various Zanthoxylum essential oils were significantly related to their key aroma compounds (P<0.05). The differences in OAV values of key aroma compounds form the essence of the variations in consumers' perception of the aromas of Zanthoxylum essential oils.

• Volatile Compound Changes in Spoiled Dehusked Coconut Meat Stored at Different Temper atures and Humidities Based on HS-SPME-GC-MS and E-nose

  WANG Yuanyuan, SHEN Xiaojun, CHEN Hua, KAN Jintao, SONG Fei, ZHANG Jianguo, ZHANG Yufeng, GONG Shenghua

  2025,41(2):320-333, DOI: 10.13982/j.mfst.1673-9078.2025.2.0059

  Abstract: (17) HTML (0) PDF (19.05 MKB)(36)

  Abstract:

  Headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and electronic nose (E-nose) technology were used to analyze the volatile compounds in the coconut meat of normal fresh dehusked coconut fruit (FCM) and spoiled dehusked coconut fruit (DCM-25, DCM-35, and DCM-45) stored under three different temperature and humidity conditions (25 ℃ /70%, 35 ℃ /80%, and 45 ℃ /90%, respectively). Principal component analysis and orthogonal partial least squares-discriminant analysis were performed to analyze the differential and characteristic volatile compounds. HS-SPMEGC-MS results showed that, compared with those in FCM, both the types and contents of volatile compounds in DCM increased (the number of types increases from 30 to 45, 40, and 39, respectively, and the total content increased from 50.51 to 53.32, 50.21, and 90.16 μg/g, respectively). The contents of esters decreased in DCM (from 15.30 to 7.71, 7.94, and 13.92 μg/g, respectively). The four types of coconut meat were distinguished via principal component analysis and orthogonal partial least squares-discriminant analysis, and five, nine, six, and nine characteristic volatile compounds were identified, respectively. The E-nose results suggested that the response values of the W2W sensor (sensitive to aromatic compounds and organic sulfides) of DCM (13.19, 5.16, and 5.39) were significantly higher than those of FCM (4.80). The analysis results of aromatic compounds and organic sulfides via E-nose may be useful in identifying coconut meat of spoiled dehusked coconut fruit. This study provides a theoretical basis for exploring rapid screening methods for spoiled dehusked coconut fruit and can guide improvements in the quality of related products.

• Analysis of Volatile Components of Meiqingyou Green Tea by Gas Chromatography-Ion Migration Spectrometry

  CHEN Qimei, ZHONG Yuming, GU Yanxia, ZHONG Yonghui, CHEN Cuizhen, LI Qiaofen, ZENG Jinsong, LIN Shangda, XIAO Gengsheng, WANG Qin, LIU Huifan

  2025,41(2):334-344, DOI: 10.13982/j.mfst.1673-9078.2025.2.0053

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  Abstract:

  Meiqingyou Green Tea is made from young pomelo fruits and green tea in Meixian, Meizhou. In this study, the volatile components of Meiqingyou Green Tea after different treatments were analyzed and compared using gas chromatography-ion mobility spectrometry (GC-IMS) and were effectively distinguished using principal component analysis (PCA). Difference maps and fingerprints of volatile components were constructed, and heatmap clustering analysis was performed. A total of 55 volatile components were identified, including 17 alcohols, 7 ketones, 12 aldehydes, 5 terpenes, 7 esters, and 7 others. The results show that Meiqingyou Green Tea leaves wrapped in young pomelo fruits contain more volatile substances than the original Meixian Green Tea leaves. Additionally, Meiqingyou Green Tea leaves wrapped in young pomelo fruits subjected to stress have even higher contents of volatile substances. Specifically, linalool, α-pineneol, limonene, α-pinene, β-pinene, myrcene, and ethyl acetate are prominent among the volatile components, providing unique aromas and functions. This study preliminarily analyzes the characteristics of aroma compounds in Meiqingyou Green Tea to provide a reference basis for subsequent research on quality determination and to promote the development of new products in Meizhou.

• Analysis of Volatile Organic Compounds of Seasonings made from Beef Tallow for Xiangyang Beef Noodles

  YANG Yaxuan, GUO Xiaotong, FU Xuan, LIU Chuanju, HUO Yinqiang, TANG Shangwen, ZHANG Qian, ZHAO Cuirong

  2025,41(2):345-356, DOI: 10.13982/j.mfst.1673-9078.2025.2.0074

  Abstract: (23) HTML (0) PDF (7.63 MKB)(29)

  Abstract:

  To identify the characteristic and differential volatile organic compounds (VOCs) in seasonings made from beef tallow for Xiangyang beef noodles, gas chromatography-ion mobility spectrometry (GC-IMS) and electronic nose (E-nose) technology were employed. A total of 118 VOCs were separated by GC-IMS, 46 of which were identified, including 2 sulfur compounds, 5 terpenes, 10 alcoholics, 10 aldehydes, 4 ketones, 2 acids, and 13 esters. Relative odor activity value (ROAV) analysis revealed that the seven main aroma components of the seasonings were dimethyl sulfide, 1,8-cineole, (Z)-6-nonenal, ethyl butanoate, methyl 3-methylbutanoate, dimethyl disulfide, and 2-methyl propanal (ROAV>1), while the eight aroma-modifying components included 3-methylbutanal, hexanal, octanal, 2,3-pentanedione, 2-methyltetrahydrofuran-3-one, nerol, ethyl hexanoate, and β-myrcene (0.1

• Effects of Chlorogenic Acid on Formation of Fluorescent Advanced Glycation End Products in a Myofibrillar Protein-Glucose Model System

  SHEN Guang, PANG Ying, ZHANG Xiaoyue, WANG Jing, YU Ligang

  2025,41(2):357-365, DOI: 10.13982/j.mfst.1673-9078.2025.2.0061

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  Abstract:

  A model system was constructed using chicken myofibrillar protein (MP) and glucose. The study investigated the effects of different mass concentrations (0, 20, 40, 80, and 160 μg/mL) of chlorogenic acid on MP oxidation and formation of fluorescent advanced glycation end products (fAGEs) in the model system. The fluorescence intensity of fAGEs remarkably decreased from 14.29 to 8.89 (P<0.05) as the mass concentration of chlorogenic acid increased from 0 to 160 μg/mL. Meanwhile, the carbonyl content significantly decreased from 30.34 to 22.30 nmol/mg•pro (P<0.05) at a high mass concentration of chlorogenic acid (160 μg/mL), while the thio barbituric acid reactive substances reduced from 17.11 to 0.08 mg/kg pro (P<0.05). Consequently, the chlorogenic acid prevented oxidation of MP and intramuscular fat. In addition, molecular docking results showed that chlorogenic acid inhibited fAGE formation by binding with lysine and arginine in MP. In short, chlorogenic acid shows great prospects for application in preventing fAGE formation in meat products. This study demonstrated a new method to inhibit MP oxidation and fAGE formation in chicken meat.

• Analysis of Aluminum Background Value of Wheat and Wheat Flour in Shandong Province

  HAN Dejuan, ZHANG Xiqi, GAO Minghui, ZHOU Hong, GAO Aiying

  2025,41(2):366-372, DOI: 10.13982/j.mfst.1673-9078.2025.2.1511

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  Abstract:

  In order to understand the content of background aluminum in wheat and wheat flour from Shandong Province and provide a reference for the aluminum limit requirements of wheat flour products, a total of 550 samples of wheat, wheat flour, wheat bran and wheat flour products in 16 cities of Shandong Province were randomly collected for two consecutive years, and their aluminum contents were determined by an inductively coupled plasma mass spectrometer. The results showed that there were significant differences in aluminum content between wheat and wheat flour in Shandong Province (P<0.05). The aluminum content in wheat ranged from 4.04 to 69.1 mg/kg with an average value of 22.4 mg/kg, whilst the aluminum content in wheat flour ranged from 0.250 to 43.8 mg/kg with an average value of 5.82 mg/kg. Aluminum was generally commonly present in wheat and wheat flour samples collected in different periods and cities, and there were significant differences (P<0.05) in the content of aluminum in wheat and wheat flour of different years and cities. Finally, 92.6 mg/kg and 44.0 mg/kg were selected as the reference values of aluminum background values for the wheat and wheat flour in Shandong Province. The research results can provide data support for the formulation and modification of the limit standard of wheat flour and its products, and offer a scientific basis for food inspection and food safety supervision departments. It is suggested that the limits of aluminum in wheat flour and its products should be set according to the actual situation.

• Research Progress on the Hypoglycemic Effect and Mechanism of the Components from Food and Medicinal Resources

  CAO Rong, CHAI Yangyang

  2025,41(2):373-384, DOI: 10.13982/j.mfst.1673-9078.2025.2.0115

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  Abstract:

  Recently, the incidence of diabetes mellitus has been increasing year by year, and the duration of western drug treatment is short though there are many adverse reactions. Therefore, the development of natural hypoglycemic ingredients with high efficiency and low toxicity has become a hot research field. In this paper, we reviewed the individual hypoglycemic effects of common active ingredients such as polysaccharides and saponins in natural food and drug resources, summarized their synergistic hypoglycemic effects with other hypoglycemic substances, and reviewed the hypoglycemic mechanisms of the components in food and drug resources in four aspects, namely, promotion of insulin secretion, enhancement of insulin sensitivity, improvement of glucose metabolism, inhibition of glucose absorption, and modulation of intestinal flora, to provide a basis for the development of hypoglycemic agents with biological activities. Much progress has been made in the development of hypoglycemic active ingredients, and in the future, the molecular mechanism of natural hypoglycemic ingredients can be explored in depth to discover more innovative therapeutic strategies, and to strengthen the clinical trials to verify their safety and efficacy in the human body.

• Research Progress on the Effects of Inulin on the Thermal and Digestive Properties of Starch

  YE Yuan, ZHANG Yu, ZHANG Jinyan, ZHANG Jiayu

  2025,41(2):385-394, DOI: 10.13982/j.mfst.1673-9078.2025.2.1279

  Abstract: (22) HTML (0) PDF (4.30 MKB)(38)

  Abstract:

  In recent years, it has become a research hotspot to improve the gelatinization, aging, rheology and other properties of starch by adding exogenous substances to form a structurally stable complex with starch. As a soluble dietary fiber and new resource food raw material, inulin is widely used in starch-based foods because of its good physicochemical properties and significant physiological functions. Previous research showed that inulin could inhibit the swelling of starch granules and the leaching of amylose by competing with starch for water molecules and restricting the flow of water molecules, thereby delaying starch gelatinization and aging behavior. At the same time, inulin can interact with amylose to improve the stability of the complex gel, and prevent the starch gel from being deformed under the action of external force. In addition, inulin is able to inhibit starch digestion by wrapping the surface of starch granules to block the contact between the digestive enzymes and starch. In this review, the effects and mechanism of inulin on the thermal and digestive properties of starch are summarized, in order to provide reference for the rational application of inulin in starch-based foods.

• Research Progress on the Effects of Food-based Emulsifiers on the Stability of Plant Essential Oils

  YANG Qinni, LI Dehai, WANG Lu, WANG Peng, DOU Yanhua

  2025,41(2):395-406, DOI: 10.13982/j.mfst.1673-9078.2025.2.1323

  Abstract: (19) HTML (0) PDF (7.84 MKB)(42)

  Abstract:

  Plant essential oils have good biological activities such as antibacterial and antioxidant activities, and are an excellent source of green additives such as natural preservatives and antioxidants. However, due to the characteristics of small molecular weight and large proportion of non-polar structure, plant essential oils have drawbacks such as highly volatile nature and insolubility in water, which limits their practical uses. Currently, technical techniques like emulsification and encapsulation provide research directions for solving the above-mentioned issues; Nevertheless, the crucial step in resolving the problems of plant essential oils is to screen materials with good emulsifying property, film-forming capacity, and safety in the research process. It was found that food-derived macromolecules, including proteins, starch, cellulose, and lipids, have potential advantages in improving the volatility and weak hydrophilicity of essential oils. Therefore, this paper reviews the sources and major active components of plant essential oils, focuses on the emulsification mechanism and applications of food-derived macromolecules on plant essential oils, and summarizes the existing problems and research directions for improving the stability of plant essential oils by using food-derived emulsifiers, so as to provide a reference for the development of plant essential oil preservatives and antioxidants.

• Research Progress on Enzymatic Preparation and Antioxidant Properties of Rice Bran Protein Peptides

  DAI Guoxin, WEI Yongzhong, WU Youzhi, LI Yali, DU Chuanlai

  2025,41(2):407-416, DOI: 10.13982/j.mfst.1673-9078.2025.2.0011

  Abstract: (30) HTML (0) PDF (1.70 MKB)(49)

  Abstract:

  Rice bran protein, a plant protein obtained from the by-product of rice processing, rice bran. Rice bran protein has been proven to be a high-quality, easily digestible and high-quality protein. To further improve the biological activity of rice bran protein, in recent years, the research focus has shifted to obtaining functional rice bran protein peptides through protease-catalyzed hydrolysis. Research revealed that rice bran protein peptides have antioxidant, hypoglycemic, anti-tumor, and cardiovascular disease-reducing functions. Among them, antioxidant activity is one of the most fundamental and promising functions. The antioxidant capacity of rice bran protein peptides is related to factors such as extraction process, enzymatic hydrolysis methods, peptide sequence, and molecular weight. Therefore, this article provides a comprehensive review of the enzymatic preparation of rice bran protein peptides, as well as their in vitro and in vivo antioxidant abilities and potential mechanisms (free radical scavenging ability, superoxide marker level, hydrogen-donating capacity, regulation of oxidoreductase expression, and the spatial structure of peptide subunits). Finally, future research directions for rice bran protein peptides are presented, providing new strategies for further development and utilization of rice bran resources.

• Comparative Study on In Vitro Effects of Different Polysaccharides Enriching Gut Prevotella Copri

  Lyu Yizhen, Zhong Yadong, Hu Jielun

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  Abstract:

  Natural polysaccharides could regulate gut microbiota to promote host health and have gained significant attention in recent years. Prevotella copri, a common Prevotella species in the gut microbiota, is closely related to human health. To investigate the differential enrichment effects of xylan, xyloglucan, arabinan, arabinoxylan, and arabinogalactan (as sole carbon sources) on P. copri, single-bacteria fermentation and in vitro fermentation were conducted. Parameters including OD600, SCFAs and P. copri, etc., were systematically measured. In single-bacteria fermentation, the growth of P. copri 2-27 and its acetic acid production were significantly promoted by xylan and arabinan, with OD600 increments of 0.64 and 0.61, and acetic acid concentrations of 10.66 mg·mL-1 and 9.87 mg·mL-1, respectively. During in vitro fermentation, the strongest enrichment capacity for P. copri was seen with arabinan (absolute abundance: 60.63 ng·mL-1), followed sequentially by xylan, arabinogalactan, and arabinoxylan. Notably, arabinan group maintained superior acetic acid and butyric acid production capacities (4.60 mg·mL-1 and 2.78 mg·mL-1, respectively). Although xylan was highly utilized, its P. copri enrichment effect remained limited (6.98 ng·mL-1). Consequently, arabinan was identified as the optimal polysaccharide for promoting P. copri growth and enrichment. This study provided a theoretical reference for exploring the impact of polysaccharides-P. copri interaction on host health.

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• Quality and Microbial Community of Naturally Fermented Mustard Sour Cabbage in Chaoshan Under Different Salinity Conditions

  阮征, 谢财喜, 郑钺颖

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  Abstract:

  In order to investigate the influence of brine concentration on certain physicochemical properties and microbial community characteristics in naturally fermented mustard greens pickles from the Chaoshan region. During the formal fermentation stage following pre-pickling, the salt concentration of the brine was adjusted to create gradients of 3 wt.%, 4 wt.%, and 5 wt.%. Throughout fermentation, changes in brine salinity, total acidity, appearance and flavor, reducing sugar, amino acid nitrogen, total lactic acid bacteria count, and total colony count were measured, and high-throughput sequencing of the bacterial community was performed on the pickles at the end of fermentation. The results indicated that salt concentration significantly affected both the physicochemical properties and the microbial populations during fermentation. After 10 days of fermentation, the total acid content differed by 1.83 g kg?1 between pickles fermented at 3 wt.% and 5 wt.% salt, and the time to reach peak reducing sugar content differed by 3 days between these two concentrations, while the difference between 3 wt.% and 4 wt.% was 1.06 g kg?1. Brine at 3 wt.% resulted in a higher proportion of spoilage and pathogenic bacteria, whereas brine at 5 wt.% partially inhibited the growth of non-halotolerant lactic acid bacteria, resulting in a lower proportion of lactobacilli (21%). Moreover, lower salt concentration appeared to accelerate the fermentation process. Based on microbial composition and amino acid nitrogen content, a brine with 4 wt.% salt was determined to be the most suitable for fermenting Chaoshan mustard greens pickles following pre-pickling. This study provides a theoretical basis for understanding the fermentation process and for selecting the appropriate salt concentration in naturally fermented mustard greens pickles from the Chaoshan region.

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• Changes in Protein Composition of Wheat after Heat-moisture Treatment and its Effect on Noodle Quality

  蒋沛格, 张德榜, 陈鹏枭, 张连慧, 任晨刚, 马森

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  Abstract:

  To investigate the changes in noodle quality after wheat undergoes heat-moisture treatment, the effects of the initial moisture content of wheat (14%~22%), heat-moisture treatment temperature (45~85 ℃), and heat-moisture treatment time (15~90 min) on wheat gluten protein composition and subunit ratio, as well as noodle cooking characteristics, texture characteristics and sensory quality were analyzed. The response surface method was used to predict the best process of heat-moisture treatment of wheat. The results indicated that: After high temperature and long-term heat-moisture treatment, the content of gliadin was significantly reduced, the content of glutenin was increased, the gliadin/glutenin ratio decreased, the content High molecular weight glutenin subunits（HMW-GS）and Low molecular weight glutenin subunits（LMW-GS）was significantly reduced, and the content of γ-subunits was significantly increased. A higher intensity of heat-moisture treatment (moisture content of 22%, temperature＞75 ℃, time＞60 min) would lead to an increase in the cooking loss rate of noodles, and a decrease in hardness, chewiness, elasticity, and sensory scores. The optimal conditions for heat-moisture treatment were found to be a temperature of 56 ℃, an initial moisture content of 18% in wheat, and a duration of 35 minutes. Under these conditions, the sensory score of the noodles was 83.8, the cooking loss rate was 6.02%, and the comprehensive score was 0.93. Compared to the untreated group, the hardness and chewiness of the noodles slightly increased, the water absorption rate increased by 7.63%, and there was no significant difference in sensory scores. In conclusion, appropriate heat-moisture treatment of wheat can improve the quality of noodles.

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• Effect of Two Frying Methods on Food Quality of Grass Carp between wild (Jingpo Lake) and culture

  李昌博, 潘德胤, 于潇, 马可心, 刁静静, 陈洪生

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  Abstract:

  This study investigated the differences in food quality of Jingpo Lake Grass Carp (JPGC) under various frying conditions, using Culture grass carp (CGC) as a control. The color difference, textural characteristics, and sensory evaluation were measured to screen for the optimal frying temperature and time. Further comparative analysis was conducted on the secondary structure and microstructure. The findings indicated that, the optimal process for traditional deep frying is at 200 ℃ for 4 minutes, whereas the optimal process for air frying is at 200 ℃ for 20 minutes. Air fried JPGC showed better edible quality, shear force of 2626.46 g, water content and non-flowing water content of 56.13%, 88.31% are higher than deep fried, the maximum extent to maintain the crisp inside and tender taste, the highest sensory score. Air fried can achieve the deep fried effect and reduce the fat intake by 96.46%, resulting in a lower degree of fat oxidation. The study of secondary structures revealed that, under both frying methods, the β-sheet content of JPGC was significantly higher than that in CGC. Microstructural analysis showed that the muscle fibers of air fried JPGC were arranged most tightly and orderly, minimizing juice loss during processing. In summary, air fried grass carp achieves similar eating quality compared to deep fried grass carp while reducing fat intake. Moreover, during processing, JPGC exhibits superior muscle quality relative to CGC.This research provides scientific evidence for the processing utilization of carp and the promotion of local specialty resources.

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• Advances in The Absorption and Metabolism of Ellagitannins

  张妮, Teng Jianwen, 黄丽, 夏宁

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  Abstract:

  Ellagitannin polyphenols are a class of natural phenolic compounds widely found in a variety of foods such as raspberries, strawberries and pomegranates, and exhibit a variety of biological activities such as anti-tumor and anti-inflammatory effects. However, studies have shown that ellagic polyphenols have low bioabsorption in vivo, which may be closely related to their structural complexity and large molecular weight. A systematic review of the bioabsorption and metabolism of ellagic polyphenols has not yet been conducted in China, and the mechanism by which their physiological activities are affected by bioabsorption and metabolism remains unclear. Based on the different types of motif linkages on the glucose nucleus of ellagic polyphenols, a new classification method is proposed in this paper to facilitate the understanding of the relationship between the bioabsorption of ellagic polyphenols and their characteristic motifs. On this basis, this paper systematically reviews the metabolic pathways of ellagitannin polyphenols and their influencing factors, focusing on the effects of physiological conditions and factors such as chemical structure and intake dose on the absorption and metabolism of ellagitannin polyphenols and their metabolites in vivo, and analyzes how the structural features of ellagitannin polyphenols affect their physiological activities from the perspective of metabolic mechanisms. This review provides new perspectives and new ideas for the study of the metabolism and functional activities of ellagic polyphenols..

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• Biological Function of Strontium and Feasibility of Developing Strontium-Rich Milk

  张养东, LUAN Qinggang, LI Jianli, ZHANG Nan, ZHAO Shengguo, Wang Jiaqi

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  Abstract:

  Bone health is accompanied by the entire life cycle, from birth to the end of life, people need calcium throughout their life to maintain bone health, similarly, as bone health of strontium is the same, it can affect the entire life cycle of people. Strontium is an essential trace element in the human body, which has various biological effects such as promoting bone formation and inhibiting bone resorption, improving myocardial function and promoting vascular regeneration, bactericidal, anti-inflammatory and antioxidant, etc. It helps to strengthen bones, prevent and treat osteoporosis and fracture, relieve hypertension and other diseases. Strontium is widely distributed in nature, but the distribution is extremely uneven in various regions of China, especially in the low content of strontium areas, it is recommended that people need to supplement strontium in the diet in time. In this paper, the basic characteristics, intake methods and safety of strontium, biological function of strontium, metabolism of strontium and its relationship with calcium, basic diseases of middle-aged and elderly people, as well as the feasibility of developing strontium-rich milk were reviewed, with a view to providing dietary reference for improving bone health of Chinese people.

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• Changes of Carotenoid Components and Content in Sweetpotatoes at Different Developmental Stages

  TIAN Jiamei

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  Abstract:

  In order to explore the accumulations of carotenoids in the development of sweetpotato tubers，the color characteristic values and carotenoid components and contents in sweetpotato tubers with different flesh colors at 45, 75, 105, 135 and 165 d after transplanting were detected by the chroma meter and ultra-high performance liquid chromatography. The results showed that the total content of carotenoids in orange-red-fleshed sweet potato （ ORFSP ） was much higher than that of other varieties, up to 299.07 μg ·g-1. During the development process, the total amount of carotenoids accumulated continuously in the early stage, but most varieties showed a significant decrease at 165 d. A total of 11 carotenoids were detected in 8 sweetpotato varieties. Among them, β-carotene, violaxanthin, neoxanthin, antheraxanthin and lutein had high content and stable during the development of sweetpotato. The proportion of violaxanthin and antheraxanthin in yellow-fleshed sweetpotato （YFSP） is high, while the orange-fleshed sweetpotato （OFSP） mainly accumulated lutein and β-carotene. The content of β-carotene in ORFSP account for 81.20 % -94.38 % of total content, and β-carotene is the most important carotenoid in sweetpotatoes. Carotenoids in sweetpotato were negatively correlated with brightness (L*) and chroma angle (H*), and positively correlated with redness (a*) and color saturation (C*). Neoxanthin was significantly positively correlated with yellowness (b*). In summary, the carotenoid components of OFSP and ORFSP were more abundant, among which the carotenoid content of ORFSP was higher, and the carotenoid monomer containing oxygen functional groups in YFSP accounted for a relatively high proportion in carotenoids; The results could provide a theoretical basis for the study of nutritional quality and variety breeding of sweetpotato.

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• Protective Effect of Apigenin Against Vomitoxin-Induced Intestinal Injury in KM Mice

  Zhang baigang, Jiao lu, Huang chenghui, Xu dongmei, Shi Wengui

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  Abstract:

  Based on the intestinal damage in KM mice caused by deoxynivalenol (DON), The protective effects of apigenin (API) were investigated and its potential mechanisms were revealed in the study. Healthy male KM mice were randomly divided into a blank group, a DON group, a low-dose API group, a high-dose API group, a low-dose API intervention group (low-dose API+DON), and a high-dose API intervention group (high-dose API+DON). The protective effect of apigenin against vomitoxin-induced intestinal injury in KM mice was comprehensively assessed by weight monitoring of mice, pathological staining of colonic tissues with hematoxylin-eosin, TUNEL apoptosis staining, Western blotting apoptosis-related protein expression assay, and determination of serum lactate dehydrogenase (LDH), total superoxide dismutase (SOD), and malondialdehyde (MDA) content. The results of the study showed that the body weight of mice in the DON group decreased significantly after peaking on day 19 compared with the blank group, and the decreasing trend of body weight of mice was mitigated by the high-dose API intervention. Pathological examination revealed that colonic tissue damage was improved after high-dose API intervention, and the pathological score of damage was reduced by 1.3 compared with that of the DON group.TUNEL staining showed that the number of apoptotic cells was significantly reduced after API intervention, and Western blotting further confirmed that API intervention down-regulated the expression of apoptotic proteins Bax, P53, Caspase-12 and Caspase- 9 and decreased the expression of Bcl-2, and the expression of Bcl-2. 9 and decreased the expression of Bcl-2. Serological assays revealed that the high-dose API intervention reduced the LDH level by 7.5% (P<0.05), SOD activity by 46.8 % (P<0.05), and MDA content by 12.3% (P<0.05), compared with the DON group. Therefore, the above results indicate that API has a significant protective effect on DON-induced intestinal damage in KM mice, and its mechanism of action may be related to the inhibition of DON-induced apoptosis in colonic tissues, as well as the improvement of the synergistic multi-pathway effects such as serum LDH and SOD enzyme activities in mice. Strong theoretical support is provided for the potential application of apigenin as a functional food ingredient in the prevention and treatment of DON-related intestinal injury.

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• Effect of pulsed electric field synergistic medical stone treatment on changing the quality of Qingxiang Baijiu

  WANG Jiangbo, MAO Chunkui, 徐健, 金硕

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  Abstract:

  To enhance the flavor and texture of baijiu and improve product quality, we employed pulsed electric fields in conjunction with medical stone treatment to investigate their effects on the quality changes of baijiu as our research focus. The process was optimized through a combination of single-factor tests, response surface methodology (RSM), and artificial neural network (ANN) analysis integrated with genetic algorithms (GA), utilizing sensory scores as evaluation metrics. The impact of the optimized treatments on the physicochemical indexes of the liquor samples was subjected to comprehensive investigation. Furthermore, the volatile components in the wine samples were evaluated and compared before and after optimization through headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). The results demonstrated that the optimal process conditions were 1.7% medical stone additive, 22-minute treatment time, and 12 kV pulse voltage. Under optimized conditions, the sensory score of the clear-flavored Baijiu was 86.70, which was 16.53% higher than the original wine, and a significant improvement in sensory quality occurred. In total, 65 major components were identified in the original and optimized samples through the use of HS-SPME and GC-MS, including alcohols (8), acids (10), esters (34), aldehydes and ketones (8), and a miscellany of other compounds (5). Compared with the original wine, the relative content of the final optimized wine samples showed a decrease of 1.41% and 2.24% in alcohols and esters, respectively, and an increase of 1.17% in acids, which made the wine samples more coordinated and softer, and explored a new direction of technological research for the enhancement of the flavor and texture of Baijiu.

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• Changes of Starch Digestibility and Molecular Structure of Sterculia Nobilis Smith Nuts under Cooking Treatment with and without Shell

  CHEN Ruizhi, QIN Zhiliang, SUN Yuanyuan, SONG Xianliang, LUO Shucan, SITU wenbei

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  Abstract:

  Sterculia nobilis Smith nuts are rich in starch. However, there are few relevant studies about the molecular structure of starch in Smith nuts and its digestibility. Cooking before shelling and shelling before cooking were used to treat the Smith nuts in order to explore the digestibility and molecular structure of starch, which investigated the relationship between the starch digestibility and its molecular structure. The experimental result showed that Smith nuts food had a higher slowly digestible starch content (55.16%) and a higher proportion (20.15%) of long-chain amylopectin(36

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• Isolation and fermentation properties of yeast for low temperature resistant mulberry wines

  Ding Bo, Lin Ying, Xiong Ling, Zhao Shutian, Zhang Wenxue

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  Abstract:

  To screen novel strains for low-temperature fermentation of mulberry fruit wine. Fermentation strains with excellent low temperature tolerance and alcohol production performance were isolated from the natural fermentation broth of mulberry fruit. The screened strains were also analysed for tolerance. Fruit wine fermentation performance and aroma characterisation were carried out. Two strains of Pichia kluyveri (PK-1 and PK-2) with excellent aroma production and one strain of Saccharomyces cerevisiae (SC-1) with excellent fermentation performance were obtained. The results showed that the three strains grew well at 16 ℃. The tolerance for ethanol, high sugar and SO2 reached 15% (V/V), 400 g/L and 300 mg/L, respectively. For the general production of fruit wines with pH values > 3, all strains could be adapted. The fermentation tests showed that the SC-1 group reached an alcohol content of 13.26% (V/V). A total of 54 volatile aroma compounds were found in the fermentation, of which 24 were found in the SC-1 group, 32 in the PK-1 group and 31 in the PK-2 group. The isoamyl alcohol and phenylethanol content (m/V) in SC-1 group reached 43.09 μg/mL and 143.66 μg/mL, respectively. Phenethyl acetate (m/V) reached 402.96 μg/mL and 421.51 μg/mL in PK-1 and PK-2 groups, respectively, with significant differences in characteristic aroma components. The SC-1 strains had excellent fermentation performance at low temperatures and outstanding brandy flavour. The two PK strains showed an excellent production of the ester. This could be used to create a new floral and fruity aroma for co-fermented fruit wines. The results of this study will provide a reference and basis for improving fruit wine flavor.

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• Long-chain Inulin Ameliorates Inflammation and Gut Microbiota Dysbiosis in Aging and Eczema Mice

  刘嘉欣, 赵超超, 莫玲, 李晶晶, 黄镜升

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  Abstract:

  To investigate the potential mechanisms behind the improving effect of long-chain inulin against eczematous dermatitis in aging mice. The improving effects of 5 % and 20 % long-chain inulin on eczema in aging mice model induced by D-galactose combined with DNCB (2,4-Dinitrochlorobenzene) was analyzed after feeding for 3 weeks. Herein, pathological changes of skin and colon tissues, inflammation-related factors levels of serum, spleen, liver, thymus, and colon tissues, as well as fecal microbiota were evaluated. The results showed that low-dose and high-dose long-chain inulin intervention alleviated the skin damage and improved the pathological changes of colon. The epidermal thickness decreased by 32.07% and 22.63% in the low-dose and high-dose long-chain inulin groups, respectively. The mRNA expressions of IL-1β (Interleukin-1 Beta) and IL-6 (Interleukin-6) in colon were significantly decreased, as well as the levels of IL-6 and IL-10 (Interleukin-10) in serum, spleen, liver, and thymus were effectively reduced after low-dose and high-dose long-chain inulin intervention. The results of 16S rRNA sequencing showed that the relative abundance of Verrucomicrobia, Verrucomicrobiaceae, Akkermansia and Clostridiuma was significantly increaseed in the model group mice, while different doses of long-chain inulin intervention shifted these changes back to normal levels. In comparison with the model group, the relative abundance of Bacteroidetes, Bacteroidaceae, and Bacteroides significantly promoted, and the relative abundance of Firmicutes, Lactobacillaceae, and Lactobacillus significantly decreased after high-dose long-chain inulin intervention. The results will provide theoretical basis for the application of long-chain inulin dietary intervention in age-related eczematous dermatitis.

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• Construction of beeswax-based Ganoderma lucidum polysaccharide emulsion gel system and optimisation of anti-fatigue function

  wuhaoran, dingmuchun, gaoxin, luhaodong, liuchao, zhangyong

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  Abstract:

  Common margarine increases cardiovascular and cerebrovascular prevalence due to high trans fats and excessive intake. To improve this situation, in this study, beeswax was chosen as the wall material to encapsulate Ganoderma lucidum polysaccharides, and a Ganoderma lucidum polysaccharides emulsion gel with anti-fatigue effect was developed as a cream improver. The emulsion gel properties were determined using a zeta potential meter and laser granulometry, among other methods. It was confirmed that the Ganoderma lucidum emulsion gel exhibited good rheology and stability, which imparted functionality and health value to the cream. The embedding process of Ganoderma polysaccharide was optimized using one-way and response surface experiments, and the results showed that the embedding rate of Ganoderma polysaccharide reached a maximum value of 93.21% when beeswax was added at 2.3%, 58% of oil phase, the emulsion temperature was 76℃, and the homogenization time was 5.7 min. The properties of Ganoderma polysaccharide beeswax-based water-in-oil emulsion gels were examined in terms of particle size, texture, potential, and freeze-thaw stability. It was observed that the addition of Ganoderma lucidum polysaccharide emulsion gel to the plant cream resulted in a reduction of particle size and a significant increase in the homogeneity and stability of the emulsion (P<0.05). Texture analysis showed that the hardness of the plant cream increased by 22.58%, viscosity increased by 9.23%, and elasticity increased by 18.42%, with the hardness of the plant cream reaching 14.28 gf. The absolute value of the electrical potential increased to 28.26 mz, and the freeze-thaw stability of the emulsion gel was found to be good. Animal experiments confirmed that mice ingesting Ganoderma lucidum polysaccharide gel showed elevated levels of blood urea nitrogen and whole blood lactic acid content, and decreased levels of hepatic glycogen in a dose-dependent manner, with significant anti-fatigue activity (P<0.05). Ganoderma lucidum polysaccharide emulsion gels were ultimately shown to improve the processing characteristics of vegetable creams and provide a data base for future health food development.

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• Comparison of the quality of mixed dough and Nang of chickpea powder under germination treatment

  刘雨彤, 王鑫沂, 牙力库尼·亚森, 杨芳, 汪世杰, 冯作山, 黄文书

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  Abstract:

  In order to analyze and compare the effects of untreated and germinated chickpea flour on the rheological properties, protein secondary structure, microstructure of dough, as well as the textural and sensory characteristics of chickpea-based flatbreads, with the aim of selecting appropriate treatment methods to enhance the quality of chickpea-based flour products. The results revealed that as the substitution rate of chickpea flour increased, the water absorption rate of the mixed dough was increased, while the peak viscosity was decreased. At a 30% substitution rate, the stable protein secondary structure in the untreated group was decreased by 10.07%, whereas the unstable structure was increased by 14.45%. In contrast, the germinated group exhibited an increase of 13.11% in stable structure and a decrease of 1.34% in unstable structure, indicating that germinated chickpea flour was more effective in maintaining the stability of the mixed dough system. The flatbread prepared with 30% germinated chickpea flour demonstrated optimal textural properties (hardness: 1234.7 g, cohesiveness: 531.3 g, chewiness: 597.2 mJ) and achieved the highest sensory score of 93.1. In conclusion, the incorporation of 30% germinated chickpea flour was found to impart favorable mechanical properties and processing quality to the chickpea-based flatbread. This study provides a scientific basis for the application and development of chickpea flour in flour-based products and reveals the potential of using chickpea flour to improve dough quality.

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• Progress in the study of bioactive components and their physiological effects in Dendrobium nobile

  CAI Luyun, FAN Xinyi, LUAN Qian

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  Abstract:

  Dendrobium, as a traditional Chinese herbal medicine, has always occupied an important position in traditional medicine, and is widely used in nourishing and nourishing health, enhancing immunity, anti-fatigue and so on. In recent years, the research on the bioactive components of Dendrobium and its physiological effects has made remarkable progress. The active ingredients in Dendrobium mainly include polysaccharides, alkaloids, flavonoids, astragalus, phenols and so on. In terms of physiological effects, Dendrobium has been widely studied in the fields of anti-aging, antioxidant, antitumor, antidiabetic and hepatoprotective. This article reviews the research progress on the bioactive components of Dendrobium and their physiological action applications in medicine and food, and summarizes its current development in the fields of medicine, food and cosmetics, so as to provide a reference for the development and utilization of Dendrobium.

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• Study on the mechanism of aroma interaction between fruit aroma and pyrazine compounds of baking aroma

  牛云蔚

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  Abstract:

  To investigate the influence of fruit aroma substances on the aroma and flavor of baked fragrance, the threshold value method was used to determine the threshold values of 17 common edible fruit aroma substances. Based on the threshold values, these substances were mixed with 2,3,5-trimethylpyrazine at different mass concentrations and the interaction between fruit aroma substances and pyrazine-type compounds in binary mixtures was studied using the S-curve method. The study found that 13 of the fruit aroma substances had synergistic effects with pyrazine-type compounds, while two substances (farnesol and pentyl lactate) showed additive effects, and two substances (bergamot ketone and limonene) had masking effects on pyrazine-type compounds. The sensory results showed that ethyl acetate and bergamot ketone had synergistic effects and circular mandarin ketone had masking effects. The 200ns molecular dynamics simulation was carried out for ethyl acetate and circular mandarin ketone to further verify the interaction between the ligand and the receptor. The stability of the entire protein system can be objectively expressed by the root mean square deviation (RMSD) and the number of hydrogen bonds and hydrophobic bonds, which can be used to study the interaction between the two compounds. The results obtained by the RMSD and the number of hydrogen bonds and hydrophobic bonds are consistent with those obtained by the S-curve method. Therefore, molecular dynamics simulation can further verify the sensory results, provide a theoretical basis for the study of compound interactions, and provide theoretical guidance for future food production and flavoring.

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• Molecular pathway of β-casein phosphate regulating osteoblast function

  Qu Siyu, Cao Yong, 林倩如, 刘果, 李俊, 陈宇立

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  Abstract:

  β-Casein phosphopeptides (β-CPP), a class of bioactive peptides derived from β-casein, possess excellent calcium-binding capacity and demonstrate potential applications in promoting bone health. In this study, β-CPP was prepared through enzymatic hydrolysis to investigate its effects on the proliferation, differentiation, and mineralization of osteoblasts (MC3T3-E1), with its mechanism of action being analyzed through transcriptomics. The results indicated that when the concentration of β-CPP was 50 μg/mL, the proliferation rate of MC3T3-E1 cells was significantly increased to 128.43% after 72 h of treatment (P < 0.05). After 7 days of treatment, alkaline phosphatase activity was 2.17 times higher than that of the control group, and after 21 days, the mineralization rate was 2.15 times higher than that of the control group, demonstrating that β-CPP significantly enhanced alkaline phosphatase activity and extracellular matrix mineralization in MC3T3-E1 cells (P < 0.05). RNA-seq results revealed 476 differentially expressed genes in β-CPP-treated MC3T3-E1 cells, among which 258 genes were upregulated and 218 genes were downregulated. Gene Ontology (GO) analysis indicated that the differentially expressed genes were primarily involved in the regulation of biological processes. KEGG pathway enrichment analysis showed that signaling pathways such as TGF-β and PI3K-Akt were involved in the differentiation of MC3T3-E1 cells. This study revealed the promoting effects of β-CPP on the proliferation, differentiation, and mineralization of MC3T3-E1 cells, providing a theoretical basis for the application of β-CPP in bone health and functional foods.

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• Study on the Preparation of ACE Inhibitory Peptide from Porcine Blood Protein by Lumbrokinase and Its Antihypertensive Activity

  TONG Zhaoli, CHEN Ruyang, LAI Furao, MIN Tian, WU Hui, HE Ping

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  Abstract:

  To investigate the feasibility of using lumbrokinase as a protease in the development of bioactive peptides, and to study the antihypertensive activity of porcine blood protein ACE inhibitory peptides and explore their mechanisms of action, this study extracted and purified lumbrokinase with an enzyme activity of 43125.87 U/mg protein from earthworms, and used it to prepare porcine blood protein ACE inhibitory peptides. After separation and purification, an ACE inhibitory peptide with an ACE inhibition activity of 91.30% was obtained, named PBEP-M. A cell damage model was established by inducing HUVEC cells with Ang II. The toxicity of PBEP-M on HUVEC cells was determined using the CCK-8 assay, while the secretion levels of ET-1, NO, and ROS cytokines were measured using ELISA kits. Western Blot analysis was used to detect the expression of related proteins in the ACE - Ang II - AT1-R pathway. The experimental results indicated that when the mass concentration of PBEP-M ranged from 62.5 to 1000 μg/mL, it significantly promoted cell proliferation (P < 0.05). The 500 μg/mL PBEP-M treatment group significantly increased NO secretion (P < 0.05), which was 84.00% higher compared to the Ang II group. Additionally, PBEP-M significantly inhibited the secretion of ET-1 and ROS, reducing them by 53.66% and 36.94%, respectively, compared to the Ang II group. Furthermore, PBEP-M significantly inhibited the expression of ACE, Renin, and AT1-R (P < 0.05), reducing their levels by 76.76%, 83.96%, and 89.05%, respectively, compared to the Ang II group. Moreover, PBEP-M promoted the expression of eNOS protein (P < 0.05), which was increased by 8.77 times compared to the Ang II group. These findings suggest that the porcine blood protein ACE inhibitory peptide prepared using lumbrokinase can improve endothelial injury and exert a blood pressure-regulating effect.

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• Establishment and Application of Multiple qPCR Detection System for Foodborne Pathogens in Aquatic Prefabricated Dishes

  黄浪萍, 丁郁, 张菊梅, 周聪煜, 潘紫英, 王涓

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  Abstract:

  To efficiently detect foodborne pathogens in aquatic prefabricated dishes, a multiplex real-time quantitative PCR (qPCR) system targeting Vibrio parahaemolyticus, Listeria monocytogenes, and Salmonella spp. was established. The performance of this kit, including specificity, sensitivity, anti-interference capability, and stability, was comprehensively evaluated using spiked and real samples. In pure culture, the lowest detection limits of V. parahaemolyticus, L. monocytogenes and Salmonella spp. were 8.67×10₁ ^{CFU/mL, 3.47×10}₂ CFU/mL and 6.56×10₃ ^CFU/mL. In spiked samples, after 12 hours of enrichment, minimum detection limits were determined as 6.30×10₀ ^CFU/mL (V. parahaemolyticus), 6.13×10₂ ^CFU/mL (L. monocytogenes) and 2.44×10₁ ^CFU/mL(Salmonella spp.), respectively. Results from 60 real samples were found to align seamlessly with national microbiological standards, confirming high accuracy. Characterized by robust specificity, stability, and interference resistance, this system enables rapid and precise pathogen detection, providing an effective tool for food safety monitoring with substantial application potential.

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• The Improvement Effects of Ganoderma Lucidum Polysaccharide Formula on Fatigue and Immunodeficiency after Laparoscopic Surgery

  XIA Zumeng, ZHANG Ying, YANG Yijin, DAI Huajia, LUO Zhen, ZHOU Yong, AI Lianzhong, XIA Yongjun

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  Abstract:

  The effects of oral Ganoderma Lucidum polysaccharide formula on the immune recovery, fatigue improvement and sleep quality of patients after laparoscopic surgery were investigated in current study. A prospective, randomized, double - blind, placebo - controlled, single - center clinical trial method was adopted. Seventy - eight postoperative patients were randomly divided into a placebo group (n = 38) and a Ganoderma Lucidum group (n = 40), and were given placebo and Ganoderma Lucidum polysaccharide formula respectively for 30 consecutive days. The results were shown that in the Ganoderma Lucidum group, the total protein increased from 60.69 g·L-1 to 69.17 g·L-1, albumin increased from 33.47 g·L-1 to 41.27 g·L-1, and prealbumin increased from 196.31 mg·L-1 to 291.21 mg·L-1, all of which were significantly higher than those in the placebo group (P<0.05). Among immune cells, the percentage of CD3+ in the Ganoderma Lucidum group increased from 56.96% to 65.42%, the percentage of CD3+/CD4+ increased from 41.64% to 51.77%, the percentage of CD3+/CD8+ increased from 18.75% to 27.40%, IgA increased from 2.02 g·L-1 to 2.87 g·L-1, and IgG increased from 9.04 g·L-1 to 12.74 g·L-1, all significantly higher than those in the placebo group (P<0.05). The levels of TNF-α and IL-6 inflammatory factors in the Ganoderma Lucidum group were significantly decreased (P<0.05), the fatigue score decreased from 41.03 to 27.2, and the sleep quality index increased from 61.38 to 84.50, which were significantly better than those in the placebo group (P<0.05). In conclusion, Ganoderma Lucidum polysaccharide formula plays significant roles in nutritional support, immune regulation, anti-inflammation and anti-fatigue during the postoperative rehabilitation stage, and can effectively improve the overall recovery of postoperative patients, providing certain data support for the application of Ganoderma Lucidum polysaccharide formula.

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