Volume 31,Issue 12,2015 Table of Contents

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  • 1  Expression and Antitumor Activity of a Novel Ubiquitin Conjugating Enzyme from the Medicinal Fungus Agrocybe aegerita
    LIANG Yi LIU Hong-hong GUAN Xin SUN Hui
    2015, 31(12):1-5. DOI: 10.13982/j.mfst.1673-9078.2015.12.001
    [Abstract](1726) [HTML](0) [PDF 739.41 K](1695)
    Abstract:
    The active protein component Yt from macrofungi Agrocybe aegerita has been found to have antitumor and immune regulation activity. For the investigation of the proteins, a cDNA library of the Agrocybe aegerita fruiting body was constructed and screened. The cDNA of a novel fungal Ub-conjugating enzyme (UBC) was identified (Genbank accession code: JQ362395), and sequence analysis revealed that it contained the conserved residues and belonged to the UBC family. Recombinant UBC was expressed using the pET system and purified, and obtained 10 mg from 1 L E coli. culture media. Exogenously applied UBC (1.8, 3.6 and 7.2 μM) in cell cultures altered HeLa cell morphology and induced cell apoptosis determined by flow cytometry, and the percentage of AnnexinV+/PI- cells was increased from 1.4% in control to 10.7%, 15.8% and 20.3%, which was concentration dependent. This is the first report on the effects of a fungal UBC on cancer cells, which suggests that the members of the fungal ubiquitin system might alter fundamental cellular processes and require further investigation.
    2  Antioxidant and Antiproliferative Activities of Polyphenols in Morchella umbrina Boud on the HepG2 Cell Model
    LU Ke-ke TAN Yu-rong ZHENG Shao-jie LIU Dong WU Su-rui MING Jian
    2015, 31(12):6-13. DOI: 10.13982/j.mfst.1673-9078.2015.12.002
    [Abstract](1057) [HTML](0) [PDF 1.07 M](1668)
    Abstract:
    The in vivo antioxidant capacity of free and bound phenols in Morchella umbrina Boud. and their toxic and antiproliferative effects on HepG2 cells were investigated in this study. The polyphenolic components in Morchella umbrina Boud were identified by high performance liquid chromatography (HPLC), in addition to measuring the oxygen radical absorption capacity (ORAC). The human liver cancer cell line HepG2 was used as a model to measure cellular antioxidant activity (CAA) and antiproliferative activity (EC50 value). The results showed that the free phenol and bound phenol content of Morchella umbrina Boud was (4.27 ± 0.07) mg GAE/g DW and (0.14 ± 0.01) mg GAE/g DW, respectively. The ORAC values of free phenol and bound phenols were (4624.52 ± 400) and (429.41 ± 60) μmol TE/100 g DW, respectively. The corresponding CAA values with PBS washing were 15.33 ± 0.60 and 0.37 ± 0.01 μmol QE/100 g DW, respectively. The corresponding CAA values without PBS washing were 51.84 ± 0.83 and 1.27 ± 0.04 μmol QE/100 g DW, respectively. HepG2 cell proliferation was inhibited at a ratio of 77.28% and 66.31% at 125 μg/mL for free phenol and 70 μg/mL for bound phenol, respectively. In addition, within the concentration range of the experiment, the polyphenols from M. umbrina Boud generally showed no cytotoxicity to HepG2 cells. These results indicate that the polyphenols in M. umbrina Boud have certain antioxidant and antiproliferative effects. Thus, M. umbrina Boud could be used as a raw material to develop related types of functional foods. This study provides a theoretical basis for further utilization of M. umbrina Boud.
    3  Synergistic Antioxidant Activity of Sweet Potato Extracts Combined with Tea Polyphenols and Pueraria Flavonoids on PC12 Cells
    LIU Xiao-juan HE Feng-lin ZHAO Li-chao LIU Xin
    2015, 31(12):14-18. DOI: 10.13982/j.mfst.1673-9078.2015.12.003
    [Abstract](879) [HTML](0) [PDF 524.19 K](1221)
    Abstract:
    Using the adding method, the synergistic antioxidant properties of sweet potato extracts (SPE) in combination with tea polyphenols (TP) and pueraria flavonoids (PF) on PC12 cells were studied via determining the malondialdehyde (MDA) content and the activities of lactic dehydrogenase (LDH) and superoxide dismutase (SOD). The results showed that the SE (LDH and MDA) of different combinations of SPE, TP, and PF concentrations was less than one, indicating that the combinations exhibited significant inhibitory effects on LDH and MDA (p < 0.01 or p < 0.05); the SE (SOD) value of all combinations was more than one, indicating that the combinations exhibited significant synergistic effects on SOD (p < 0.01 or p < 0.05). For 10 mg/L TP, 50 mg/L PF, and 2% SPE, SE (LDH and MDA) value was the lowest, indicating that this combination showed the strongest inhibition of LDH and MDA. For 5 mg/L TP, 10 mg/L FP, and 1% SPE, SE (SOD) value was the highest, indicating that this combination showed the strongest synergistic effect on SOD. Thus, the effects of TP, FP, and SPE on LDH, MDA, and SOD were significant (P < 0.05), indicating that TP and FP coexist in sweet potato and can produce significant synergistic antioxidant effects.
    4  Isolation of Polysaccharides from Perna viridis and Their Antioxidant Activities in High-fat Diet-fed Mice
    FAN Xiu-ping WU Hong-mian LI Meng-jie HU Xue-qiong ZHONG Min
    2015, 31(12):19-25. DOI: 10.13982/j.mfst.1673-9078.2015.12.004
    [Abstract](974) [HTML](0) [PDF 637.80 K](1347)
    Abstract:
    Previously, the Perna viridis polysaccharides (PVPs) were demonstrated to have a remarkable hypolipidemic effect in a mouse model of hyperlipidemia. Herein, the PVPs were purified and analyzed, and their antioxidant effects were evaluated in a mouse model of hyperlipidemia. Two main fractions P1 and P2 were separated from PVPs by DEAE-52 and Sephadex G-200 column chromatography. Chemical analysis revealed that P1 and P2 were acidic polysaccharides with sulfate groups, and their relative molecular weights (MWs) were 6.89 × 105 Da and 2.87 × 105 Da, respectively. The content ratios of glucosamine, uronic acid, and galactosamine for P1 and P2 were 3.7:2.6:1 and 2.8:1.6:1, respectively. High-fat diet-fed mice (a diet supplemented with 2% cholesterol) were intragastrically administered low dose [50mg/(kg?d)], medium dose [100mg/(kg?d)], and high dose of PVPs [200mg/(kg?d)]. The results showed that the medium dose and high dose of PVPs could significantly enhance the total antioxidant capacity (T-AOC), as well as glutathione peroxidase (GSH-Px), superoxide dismutase (SOD), and catalase (CAT) activities and reduce the malondialdehyde (MDA) content in serum, the liver, and the brain of the hyperlipidemic mouse model (p < 0.01) or (p < 0.05). The results demonstrate that PVP can exert a hypolipidemic effect by activating the activities of antioxidase in vivo and by reducing the level of peroxidation in hyperlipidemic mice.
    5  Evaluation of Antioxidant Activity of Polypeptides from Abalone Viscera Using In vitro Chemistry and Cell Culture Model
    WU Jing-na PAN Nan SU Jie CAI Shui-lin LU Hai-xia WEI Shao-hong LIU Zhi-yu
    2015, 31(12):26-31. DOI: 10.13982/j.mfst.1673-9078.2015.12.005
    [Abstract](1007) [HTML](0) [PDF 698.59 K](1362)
    Abstract:
    The scavenging activity of abalone visceral polypeptide (AVPP) against 1,1-diphenyl-2-picrylhydrazyl radical (DPPH?), hydroxyl radical (?OH), and superoxide anion radical (O2-?) was determined in this study. The results showed that AVPP exhibited certain free radical scavenging activity against DPPH?, ?OH, and O2-?-, with IC50 values of 0.87, 7.53, and 19.41 mg/mL, respectively. An oxidative stress injury model was established by human hepatoma cells (HepG2) treatedwith H2O2. HepG2 cells were cultured in vitro and divided into five groups: control, model, low-dose AVPP (1.6 mg/mL), medium-dose AVPP (3.2 mg/mL), and high-dose AVPP (6.4 mg/mL). Cell viability, total antioxidant capacity (T-AOC), superoxide dismutase (SOD) activity, and malondialdehyde (MDA) levels in each group were measured. The results showed that the AVPP significantly increased HepG2 cell viability at doses of 1.6 mg/mL, 3.2 mg/mL, and 6.4 mg/mL. Additionally, the AVPP increased T-AOC and SOD activity and markedly reduced the MDA levels in a positive dose-response pattern. Thus, the results indicate that AVPP possesses excellent antioxidant capability.
    6  Effects of Total Saponins from Panax Notoginseng Leaves on Brain Monoamine Neurotransmitters and Neurotrophic Factors in a Depressive Rat Model
    ZHANG Hua-lin LI Zhong ZHOU Zhong-liu YANG Hong-yan ZHONG Zhi-yong LOU Cai-xia
    2015, 31(12):32-41. DOI: 10.13982/j.mfst.1673-9078.2015.12.006
    [Abstract](835) [HTML](0) [PDF 575.26 K](1251)
    Abstract:
    A chronic unpredictable mild stress (CUMS) rat model of depression was established. The levels of serotonin (5-HT), noradrenaline (NA), and dopamine (DA) as well as the expression of brain-derived neurotrophic factor (BDNF), tropomyosin-related kinase B (TrkB), phosphorylated cAMP response element-binding protein (pCREB), and phosphorylated extracellular signal-regulated kinase 1 and 2 (pERK1/2) were measured using competitive enzyme-linked immunosorbent assay (ELISA) kits and an immunohistochemistry (ICH)-staining method, respectively. The effect of the total saponins from leaves of Panax notoginseng on levels of brain monoamine neurotransmitters and neurotrophic factors were evaluated. After the model was established for five weeks, the body weight and the sucrose preference in the animals of the CUMS group were significantly reduced by 17.43% and 39.49%, respectively, compared with the control group. Moreover, CUMS procedure induced a significant decrease in the exploratory locomotor activity, an increased total duration of thigmotaxis, and a signi?cant decrease in the mass percentage of the hippocampus relative to the whole brain. Animals exhibited depression-like symptoms, such as body weight loss, anhedonia, decrease in locomotor activity, and reduction of hippocampal volume, similar to major human depressive symptoms. Compared with the CUMS group, chronic treatment with SLPN could effectively reverse the aforementioned CUMS-induced symptoms. SLPN at a dose of 100 mg/kg significantly increased the NA and DA levels in the brain of CUMS-treated rats by 13.89% and 19.66%, respectively, but had no significant effects on the 5-HT levels as compared with the CUMS group. In addition, SLPN also signi?cantly improved BDNF, TrkB, pCREB, and pERK1/2 expression in the CUMS-treated rats by 16.67%, 47.83%, 20.42%, and 22.84%, respectively. Taken together, these data indicate that SLPN exhibits excellent antidepressant-like properties.
    7  Chemical Composition and Antitumor Activities of Volatile Oil from the Leaves and Stems of Euonymus japonicus L. f. aureo-marginatus Rehd.
    WEI Qiang JI Xiao-ying
    2015, 31(12):42-48. DOI: 10.13982/j.mfst.1673-9078.2015.12.007
    [Abstract](1150) [HTML](0) [PDF 817.79 K](1281)
    Abstract:
    The chemical composition and anti-tumor activity of the volatile oil from the leaves and stems of the Euonymus japonicus L. f. aureo-marginatus Rehd. were studied. The volatile oils from the leaves and stems of Euonymus japonicus L. f. aureo-marginatus Rehd. were extracted with CO2 as the supercritical solvent. The resulting sample was separated and detected by gas chromatography mass spectrometry (GC-MS). Based on a comparison with the NIST08 mass spectral library, 31 components were identified in the volatile oil from the leaves. The main constituents included: cis-9-hexadecenoic acid (17.11%), benzaldehyde (10.66%), (Z)-3-hexen-1-ol (8.93%), n-hexadecanoic acid (7.92%), benzyl alcohol (6.99%), tetradecanoic acid (6.13%), and n-pentadecanoic acid (6.06%). Thirty-three components were identified from the volatile oil of the stems. The main constituents were 1-methoxy-2-propanol (12.20%), n-hexadecanoic acid (5.52%), 6,6-dimethyl-bicyclo [3.1.1]hept-2-ene-2-methanol (5.17%), and 4-di-tert-butylphenol (5.08%). The tetrazolium salt (MTT) assay was used to measure the anti-tumor activity, and showed that the leaf volatile oil exhibited the strongest anti-tumor activity against A549 lung cancer cells and SGC-7901 gastric carcinoma cells, with IC50 values of 2.77 μg/mL and 3.78 μg/mL, respectively. This comparative study indicates that n-pentadecanoic acid is the major active ingredient of the leaf volatile oil in the 2 types of cancer cells.
    8  Quorum-sensing Phenomenon in Pseudomonas fluorescens Isolated from Turbot and Spoilage Characteristics Using Different Carbon Sources
    CUI Fang-chao LI Ting-ting LIU Ming-shuang MA Yan LI Jian-rong
    2015, 31(12):49-55. DOI: 10.13982/j.mfst.1673-9078.2015.12.008
    [Abstract](931) [HTML](0) [PDF 697.49 K](1644)
    Abstract:
    Pseudomonas fluorescens isolated from turbot was used as a test strain. Quorum-sensing signal molecules were detected by a parallel streak method using Chromobacterium violaceum CVO26 strain. The bacteria were cultured in AB medium supplemented with different carbon sources (glucose, sucrose, fructose, xylose, lactose, or maltose), and biofilm formation, and siderophore and extracellular protease production was measured. Simultaneously, N-acylhomoserine lactones (AHLs), a class of external quorum-sensing compound, were added to the culture in order to determine the relationship between AHLs and spoilage factors. Quorum-sensing phenomenon was observed in the tested strain culture, and the production of spoilage factors significantly differed between different carbon sources used. The addition of carbon sources promoted biofilm formation, but it had no significant influence on the production of extracellular protease. The biofilm formation was relatively high when glucose and maltose were used as the carbon source, and a relatively high rate of siderophore production was observed when sucrose and lactose were used. The biofilm formation and siderophore and extracellular protease production were significantly enhanced when the external quorum-sensing signal molecules were added. Therefore, the biofilm formation and siderophore and extracellular protease production are related to AHLs, and quorum-sensing phenomenon might control the effects of spoilage factors, and play a role in the spoilage of aquatic products.
    9  Isolation and Identification of Active Ingredients in Rubus corchorifolia L.f. Leaves and Their Bioactivities
    CHEN Xue-xiang OU Yang-wen LI Jun WANG Qun YANG Yuan CAO Yong
    2015, 31(12):56-62. DOI: 10.13982/j.mfst.1673-9078.2015.12.009
    [Abstract](995) [HTML](0) [PDF 1.08 M](1450)
    Abstract:
    The ethanol extract of Rubus corchorifolia leaves was used in this study, and its active compounds were isolated and purified using solvent extraction, silica gel column chromatography, and crystallization methods. The structures of the isolated monomeric compounds were identified using nuclear magnetic resonance (NMR), mass spectrometry (MS), infrared (IR) spectroscopy, and comparisons with literature data. The antibacterial and antitumor activities of the monomeric compounds were studied by resazurin microdilution (96-well plate) assay and MTT assay. The two compounds isolated and purified from Rubus corchorifolia leaves were identified as 2α,3β,23α-trihydroxy-12-en-28-ursolic acid (1) and flavonoid compound kaempferol-3-O-β-D-6′′-p-hydroxycoumaroyl-glucoside (2). The minimum inhibitory concentrations (MICs) of compound 1/compound 2 on Escherichia coli, Shigella dysenteriae, Staphylococcus aureus, and Salmonella were 15.6 μg/mL/31.25 μg/mL, 15.6 μg/mL/62.5 μg/mL, 31.25 μg/mL/62.5 μg/mL, and 15.6 μg/mL/62.5 μg/mL, respectively. The half inhibitory concentration (IC50) of compound 1 on HepG2, MCF-7, and OVCAR3 cells was 34.2 μM, 60.43 μM, and 62.3 μM, respectively. Compound 1 showed good antibacterial and antitumor activities, while the inhibitory effects of compound 2 on HepG2, MCF-7, and OVCAR3 cell lines were not significant.
    10  Effect of Different Expression Approaches of Purine Nucleoside Phosphorylase on Ribavirin Accumulation
    LIU Li LI Yan-jun XIE Xi-xian CHEN Ning
    2015, 31(12):63-68. DOI: 10.13982/j.mfst.1673-9078.2015.12.010
    [Abstract](817) [HTML](0) [PDF 846.04 K](1333)
    Abstract:
    Purine nucleoside phosphorylase (PNPase, encoded by pupG) is the key enzyme in the synthesis of ribavirin. The effects of pupG overexpression and integrative expression was investigated, on ribavirin production in Bacillus amyloliquefaciens TA208. The overexpression and integrative expression procedures resulted in the successful construction of B. amyloliquefaciens TA2081 and TA2082 strains. Real-time polymerase chain reaction results showed that the transcriptional levels of pupG of TA2081 and TA2082 increased significantly, but the increment of TA2081 was more obvious. PNPase activity of TA2081 and TA2082 was approximately 2- and 1.30-fold compared to that of the original strain TA208, respectively. Finally, in the 7.5 L fed-batch fermentations, the molar yields of ribavirin from guanosine, by B. amyloliquefaciens TA2081 and TA2082 were 98.63% and 40.95%, respectively, whereas that of TA208 was 20.41%. In summary, the improvement of pupG expression via either plasmid-borne or chromosomal integration approach increased ribavirin production. The results of this study would be useful for development of more efficient ribavirin producers via metabolic engineering.
    11  Activity of Mitochondrial Cytochrome c Oxidase and Gene Expression in Peach Cultivars with Different Flesh Types during Postharvest Storage
    KAN Juan WAN Bin ZHANG Qing-qing LIU Jun JIN Chang-hai
    2015, 31(12):69-74. DOI: 10.13982/j.mfst.1673-9078.2015.12.011
    [Abstract](899) [HTML](0) [PDF 707.49 K](1308)
    Abstract:
    Soft flesh peach ‘Yuhuasanhao’ (Prumus persica) and stony hard peach ‘Jianayan’ (Prumus persica) were used as test materials, and the changes in the ethylene production, respiration rate, activity of cytochrome c oxidase (COX), and the gene expression of three mitochondrial DNA encoded subunits of COX (COX I, COX II, and COX III) in peach fruit with different flesh types during postharvest storage were studied. The results showed that during postharvest storage, the firmness of 'Yuhuasanhao' peach fruit decreased continuously, and the ethylene production and respiration rate peaked during the late storage period. The firmness of 'Jianayan' peach fruit decreased slowly, with low ethylene production and a stable respiration rate. For both the peach cultivars with different flesh types, the activities of COX increased continuously at the early stage and decreased at the later stage of storage. The activity of COX and the relative expressions of the three mitochondrial DNA encoded subunits of COX were lower in 'Yuhuasanhao' than those in 'Jianayan'. COX played an important role in the early storage period, providing enough energy for postharvest ripening of the peach fruits. At the later stage of the storage period, the expression of the COX genes declined, COX activity was decreased, and there was an imbalance in cellular metabolism. These results suggest the existence of certain intrinsic relationships between COX and peach fruit softening and senescence during the postharvest period.
    12  Spectroscopic Study of the Formation of Ternary Complex, Starch/Soy Protein Isolate/Polyacrylic Acid
    HU Yong WU Xiao-yong XU Jin-rui LI Lin
    2015, 31(12):75-81. DOI: 10.13982/j.mfst.1673-9078.2015.12.012
    [Abstract](954) [HTML](0) [PDF 39.29 M](1053)
    Abstract:
    The formation process of a non-covalent ternary complex comprising soy protein isolate (SPI), soluble starch, and polyacrylic acid (PAA) in aqueous solution was studied based on fluorescence, ultraviolet (UV) absorption, and resonance light scattering (RLS) spectra and the thermal stability of the complex was also investigated. The fluorescence results indicated that SPI and starch could interact with PAA, and the corresponding apparent binding constants were 2.02×105 L/mol and 2.16×103 L/mol, respectively. The addition of PAA to SPI/starch solution not only resulted in changes of fluorescence intensity and the maximum emission wavelength but also generated an apparent common fluorescence emission wavelength, which demonstrated the formation of a new ternary complex. UV and RLS experiments indicated that SPI, starch, and PAA were the basic structural units to produce the ternary complex, and were conjugated through interactions among each other. Moreover, the thermal stability of the ternary complex was investigated by RLS technology and the corresponding kinetic parameters of thermal degradation were calculated based on RLS data, thereby confirming the formation of the ternary complex and the role of PAA in the process of complex formation.
    13  Characterization of Structure and Properties of α-L-Rhamnosidase from Aspergillus aculeatus
    YU Yue NI Hui LI Li-jun CHEN Yue-long ZHU Yan-bing XIAO An-feng CAI Hui-nong SU Wen-jin
    2015, 31(12):82-92. DOI: 10.13982/j.mfst.1673-9078.2015.12.013
    [Abstract](893) [HTML](0) [PDF 1.18 M](1320)
    Abstract:
    α-L-Rhamnosidase is an inducible enzyme with important applications. Currently, the structure-function relationship of α-L-Rhamnosidase is not clear. Aspergillus aculeatus was cultivated using naringin as the α-L-rhamnosidase inducer, and the structural characteristics and enzymatic properties of this enzyme were studied. Mass spectrometry analysis revealed that this α-L-rhamnosidase was the α-L-rhamnosidase A (RhA) variant from A. aculeatus. The simulations of three-dimensional structure of the enzyme revealed that α-L-rhamnosidase had one N-terminal β-sheet domain, one C-terminal β-sheet domain, a clan-L (alpha/alpha)-barrel structure as a catalytic structure domain and nine fully conserved amino acid residues (e.g., Asp), indicating that this enzyme belongs to the glycoside hydrolase (GH78) family. The molecular docking results showed that this enzyme could hydrolyze naringin through an acid/base-catalyzed hydrolysis pathway. The optimal temperature and pH for the enzymatic reaction were 50 ℃ and 4.0, respectively, while 0.1 mM and 10 mM Ag+, Fe2+ and Fe3+ had strong inhibitory effects on the enzyme. Moreover, α-L-rhamnosidase investigated in this study was able to hydrolyze naringin, hesperidin and myricitrin. The kinetics of naringin hydrolysis followed the typical Michaelis-Menten equation, with a Km value of 0.23 mM and a Vmax of 565.1 U/mg. These results contribute to the structure-function relationships of α-L-rhamnosidase, and provide useful information for the production of α-L- rhamnosidase with excellent characteristics.
    14  A Study on the Interaction of DNA with Sesamin and its Derivatives
    WANG Xue-de LIU Shui CHENG Wei-wei LIU Guo-qin CUI Ying-de
    2015, 31(12):93-98. DOI: 10.13982/j.mfst.1673-9078.2015.12.014
    [Abstract](905) [HTML](0) [PDF 747.15 K](1451)
    Abstract:
    The mechanism underlying the interaction of calf thymus DNA (ctDNA) with sesamol (SL), sesamin (SN), and asarinin (AN) was investigated by ultraviolet-visible (UV-Vis) and circular dichroism (CD) spectroscopies, DNA melting studies, and viscosity measurement under simulated physiological conditions (pH = 7.4). The results showed that ctDNA could produce the hypochromic effect for the UV absorbance peaks of the three compounds at 290 nm accompanied by a slight redshift; a higher concentration of ctDNA led to a greater hypochromic effect, and the binding constants of SL, SN, and AN to ctDNA were 2.65 × 104, 4.91 × 104, and 7.33 × 104 L/mol, respectively.The intensity of CD positive bands (276 nm) of ctDNA increased with the addition of the three compounds, and the negative bands (246 nm) were slightly reduced in intensity; a higher concentration led to a more significant change in the CD bands. With the presence of the three compounds, the melting temperatures of ctDAN were increased by 1.75, 2.51, and 6.63 ℃, respectively, and the viscosities of ctDNA were all increased to some extent. The results from the spectroscopic and viscosity experiments suggest that the interactions of SL, SN, and AN with DNA involve intercalation binding, and their interaction strengths were in the following order: AN > SN > SL.
    15  Screening, Identification, and Antifungal Properties of a Bacterial Strain F1 with Antagonistic Activities Against Aspergillus flavus
    RAO Sheng-qi CHEN Su-ya GAO Lu YIN Yong-qi YANG Zhen-quan FANG Wei-ming
    2015, 31(12):99-105. DOI: 10.13982/j.mfst.1673-9078.2015.12.015
    [Abstract](1104) [HTML](0) [PDF 859.07 K](1506)
    Abstract:
    To obtain a biocontrol bacteria that can effectively suppress the growth of Aspergillus flavus in raw food materials, products fermented by lactic acid bacteria and spices were used as the starting materials. One strain, F1, was screened from black pepper through strain isolation, preliminary screening, and re-screening, and showed a strong inhibitory effect towards Aspergillus flavus. This strain was identified based on morphological, cultural, physiological, and biochemical characteristics, and the 16s rDNA analysis followed by phylogenetic tree construction, to be Bacillus amyloliquefaciens (Preservation number: CGMCC No. 1094). The strain had a close genetic relationship with the commercialized biocontrol strain Bacillus amyloliquefaciens FZB42. The culture supernatant of strain F1 was subjected to ultrafiltration treatment, enzymatic hydrolysis test, and stability test. The results implied that the antifungal component of strain F1 was protein substances with molecular weights of 30 ku~100 ku. About 87.43% of the antifungal activity remained after the treatment at 100 ℃ for 30 min, and over 70% of antifungal activity remained when the pH was in the range of 3.0~10.0. This study suggests that the strain Bacillus amyloliquefaciens F1, isolated from black pepper, can produce relatively stable antifungal proteins through metabolism, and, thus, present an antagonistic effect on Aspergillus flavus. Therefore, this strain has the potential for application in food products.
    16  Isolation and Identification of Bioactive Compounds with Antioxidant Activities from Sanhua Plum (Prunus salicina Lindl.)
    HAI Jin-ping ZHAO Mou-ming LIN Lian-zhu DONG Yi
    2015, 31(12):106-110. DOI: 10.13982/j.mfst.1673-9078.2015.12.016
    [Abstract](872) [HTML](0) [PDF 700.34 K](1252)
    Abstract:
    The total phenol and flavonoid content as well as the antioxidant activities of extracts from the fruit pulp, pit, and leaf of Sanhua plum (Prunus salicina Lindl.) were comparatively studied. The plum leaf extract had the highest total phenolic content (14.75 g gallic acid equiv/100 g extract) and total flavonoid content (5.45 g catechin equiv/100 g extract), and possessed the strongest 2,2-diphenyl-1-picrylhydrazyl (DPPH?) radical scavenging activity (half maximal inhibitory concentration (IC50) value = 79.75 μg/mL) and oxygen radical absorbance capacity (6521.74 μmol trolox equiv/g). Using column chromatography, three flavonoids were separated from Sanhua plum leaves for the first time; they were identified as kaempferol-3,7-O-α-L-dirhamnoside, kaempferol-3-O-α-L-rhamnoside, and kaempferol-7-O-α-L-rhamnoside by nuclear magnetic resonance (NMR) and electrospray ionization mass spectrometry (ESI-MS). Among them, kaempferol-7-O-α-L-rhamnoside possessed the strongest DPPH? radical scavenging activity (IC50 value = 12.93 μg/mL) and oxygen radical absorbance capacity (8.83 μmol trolox equiv/μmol). The compound with the highest content in the plum leaf extract was kaempferol-3,7-O-α-L-dirhamnoside (6.40 g/100 g extract). Therefore, plum leaf extract can be an effective antioxidant for use in health care products.
    17  Effects of Amino Acid Composition and Solvent Environment on the Thermal Stability of Fish Collagen
    DENG Ming-xia WANG Hai-bo YANG Ling LIU Liang-zhong HUANG Ai-ni ZHANG Han-jun
    2015, 31(12):111-120. DOI: 10.13982/j.mfst.1673-9078.2015.12.017
    [Abstract](813) [HTML](0) [PDF 1.15 M](1489)
    Abstract:
    Collagen was extracted from different species of grass carp and used to study amino acid compositions and thermal stability. The result of a correlation analysis between the amino acid compositions and denaturation temperatures of various collagens showed that the degree of hydroxylation of proline, the content of alkaline amino acids, polar amino acids with charge, and total polar amino acids were positively correlated with the denaturation temperature for collagen. However, the content of imino acids and nonpolar amino acids showed an inverse correlation with the denaturation temperature (p < 0.01). The mathematical model of correlation between amino acid distribution and denaturation temperature of collagen was established by step-wise regression analysis using SAS software, which accurately forecasts the denaturation temperature of fish collagen. At the same time, the influence of solvent environment, including infiltration degree of water, pH, ionic strength, and ion species, on the thermal stability of fish collagen was investigated. The results showed that the thermal stability of fish collagen underwent a remarkable decrease with increase in the infiltration degree of water and ionic strength as well as a decrease in pH of the solvent.
    18  Interactions between Vaccinium bracteatum Thunb. Leaf Pigment and Rice Protein
    XU Yuan WANG Li QIAN Hai-feng ZHANG Hui QI Xi-guang
    2015, 31(12):121-127. DOI: 10.13982/j.mfst.1673-9078.2015.12.018
    [Abstract](879) [HTML](0) [PDF 865.53 K](1265)
    Abstract:
    Combined proteomic and biochemical strategies were used to study the interaction between Vaccinium bracteatum Thunb. Leaf (VBTL) pigment and rice protein. Changes in antioxidant activity and free polyphenol content of VBTL pigment were measured before and/or after the dyeing process. Changes in surface hydrophobicity and secondary structure of the protein were also analyzed. The results indicated that the antioxidant activity and free polyphenol content of VBTL pigment decreased by 67.19% and 68.11%, respectively, after dyeing the rice protein. Meanwhile, the brightness and surface hydrophobicity of rice protein decreased significantly. In addition, the dyeing process changed secondary structure of rice protein.. Briefly, there were significant reductions in the content of α-helix and β-sheet structures, but an obvious increase in random coil. Furthermore, the results indicated that albumin interacted more readily with VBTL pigment than did globulin or glutelin. All the data indicated that the VBTL pigment interacted with rice protein mainly via hydrophobic bonds and hydrogen bonds.
    19  Efficient and Functional Expression of cA-GFP Fusion Protein in Escherichia coli
    SU Yan-fang YANG Jing WANG Meng WU Shao-min MA Yi LI Shan WANG Ju-fang
    2015, 31(12):128-133. DOI: 10.13982/j.mfst.1673-9078.2015.12.019
    [Abstract](934) [HTML](0) [PDF 679.91 K](1274)
    Abstract:
    To achieve soluble expression of the Lactococcus lactis anchoring protein cA (C-terminal region of N-acetylmuraminidase [AcmA]) in Escherichia coli, and elucidate its biological activity, the AcmA gene was amplified by polymerase chain reaction (PCR) using L. lactis MG1363 as the template. The C-terminal of AcmA was fused with green fluorescent protein (GFP), followed by ligation of the chimeric cA-GFP into the E. coli expression vector pET28a, yielding the recombinant plasmid pET28a-cA-GFP. Subsequently, the recombinant plasmid was transformed into E. coli strain BL21 (DE3), and expression of the recombinant cA-GFP protein was induced at low temperature. After ultrasonic disruption of the recombinant strains, the supernatant was directly incubated with acid-pretreated L. lactis, and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and fluorescence microscopy analyses were conducted. The results showed that the cA-GFP fusion protein with a molecular weight (MW) of about 53 ku (as expected) was expressed in the engineered bacteria. cA-GFP was successfully docked onto the cell surface of L. lactis via the inverse docking directed by the anchoring protein cA. One gram of dry bacteria could load 121 mg of cA-GFP protein. The fusion protein (cA-GFP) was very stable and the fluorescence intensity could be maintained at 82.2% when the proteins were stored at 4 ℃ for six days. The cA-GFP soluble protein with biological function was successfully obtained, which provides a solid basis for developing exogenous proteins with biological functions.
    20  Influence of Berry Heterogeneity on the Phenolics and Antioxidant Activity of Meili (Vitis vinifera L.) Grapes
    LIU Xu LI Jin-lu TIAN Yu-ping ZHANG Zhen-wen
    2015, 31(12):134-140. DOI: 10.13982/j.mfst.1673-9078.2015.12.020
    [Abstract](817) [HTML](0) [PDF 649.24 K](1277)
    Abstract:
    In order to explore the influence of grape heterogeneity on important indicators of quality in the skin and seed of wine grapes, Meili (Vitis vinifera L.) grapes were used as the material for this study. The proportion of berries with different densities at harvest time and differences in the content of polyphenols and antioxidant activity were determined in the skin and seed. The results showed that berries with different densities did not show significant differences in weight, surface area, and volume (P ≤ 0.05). The highest sugar content (182.67 g/L) and the lowest acid content (7.32 g/L) were found in the high-density berries (D5 = 1089 kg/m3). With increasing grape density, the total phenolic content (TPC), total flavonoid content (TFOC), total flavanol content (TFAC), and total monomeric anthocyanin content (TMAC) in the skin were significantly increased (P ≤ 0.05). The content of these phenolics in the seeds of high-density berries was significantly higher than that of medium-density (D4 = 1082 kg/m3) and low-density (D3 = 1079 kg/m3) berries, and there was no significant difference in the phenolic content of the seed between the latter two groups. The antioxidant activity of both skin and seed in high-density berries was significantly higher than that of medium-density and low-density berries, and there was no significant difference in the antioxidant activity of both skin and seed between the latter two groups. Therefore, berry heterogeneity in Meili grapes is commonly present at harvest time, and high-density berries have the highest quality.
    21  Multi-spectroscopic Studies of the Interaction of Linalool with Bovine Serum Albumin
    WU Ke-gang ZHOU Hua-li CHAI Xiang-hua WEI Hao HUANG Jie-hong HUANG Su
    2015, 31(12):141-148. DOI: 10.13982/j.mfst.1673-9078.2015.12.021
    [Abstract](1142) [HTML](0) [PDF 1.12 M](1369)
    Abstract:
    The mechanisms of the interaction between linalool and bovine serum albumin (BSA) and the effect of linalool on the BSA conformation under simulated physiological conditions were investigated by fluorescence, ultraviolet-visible (UV-Vis) absorption, Fourier transform infrared (FT-IR)and Raman spectroscopies. The obtained results indicate that linalool can quench the intrinsic fluorescence of BSA regularly, and that the mechanism underlying was the static quenching via the was the formation of BSA-linalool complexes. The binding constants and the numbers of binding sites at different temperatures were calculated. According to the thermodynamic parameters, the interaction between linalool and BSA is a spontaneous process with a decrease in the Gibbs free energy value. The main forces in this process are hydrogen bonding and van der Waals forces. The binding distance between linalool and BSA was calculated according to the Forster’s theory of non-radioactive energy transfer. Furthermore, the UV-Vis, synchronous fluorescence, FT-IR and Raman spectra demonstrated that the conformation of BSA changes after its interaction with linalool, which includes a decrease in α-helical content and a more hydrophobic microenvironment of tryptophan and tyrosine residues.
    22  Isolation, Purification, and Enzymatic Properties of Cellulase System in Mutant Strain Trichoderma koningii SG0026
    GE Fei SHI Bei-jie TANG Yao ZHU Long-bao LI Wan-zhen TAO Yu-gui
    2015, 31(12):149-155. DOI: 10.13982/j.mfst.1673-9078.2015.12.022
    [Abstract](755) [HTML](0) [PDF 1.04 M](1441)
    Abstract:
    Cellulase purification from the broth of the mutant strain Trichoderma koningii SG0026 allowed for the investigation of the enzymatic properties of its cellulase system. Three electrophoretically pure components of the cellulase system (endo-β-1,4-glucanase, exo-β-1,4-glucanase, and β-glucosidase) were isolated and purified from the broth of the mutant strain Trichoderma koningii SG0026 by a combination of ammonium sulfate fractionation, Sephadex G-100 gel filtration, DEAE-Sepharose FF anion exchange column chromatography, and CM-Sepharose FF cation exchange chromatography. The specific enzyme activities of electrophoretically pure endo-β-1,4-glucanase, exo-β-1,4-glucanase, and β-glucosidase were measured to be 4.67 ± 0.06, 5.16 ± 0.08, and 12.52 ± 0.12 IU/mg, respectively. The relative molecular masses of three cellulases were measured by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), and were 78.1, 91.2, and 83.1 kDa, respectively. The Lineweaver-Burk method was used to calculate the kinetic parameters of the three cellulases; the Km values for endo-β-1,4-glucanase, exo-β-1,4-glucanase, and β-glucosidase were 3.84, 6.62, and 6.21 mg/mL, respectively and the Vmax values were 2.29, 1.74, and 2.19 mg/(min?mL), respectively. Based on the results, the reaction temperature and pH of these three cellulases were determined. The optimal temperatures for endo-β-1,4-glucanase, exo-β-1,4-glucanase, and β-glucosidase were 50, 50, and 55℃, respectively, and their optimum pH values were 5.0.
    23  Inhibitory Effects of Indole on the Mycelial Growth and Aflatoxin B1 Production of Aspergillus flavus
    SHEN Qing-shan ZHOU Wei WANG Miao-yan MO Hai-zhen HU Liang-bin
    2015, 31(12):156-160. DOI: 10.13982/j.mfst.1673-9078.2015.12.023
    [Abstract](936) [HTML](0) [PDF 646.41 K](1270)
    Abstract:
    The inhibitory effects of indole on the mycelial growth and aflatoxin B1 production of Aspergillus flavus were investigated in this study. It was found that indole could efficiently inhibit the growth of A. flavus in a 96-well plate with the minimum inhibitory concentration (MIC) value of 100 μg/mL. Furthermore, the difference method was used to determine the inhibitory effects of indole on the mycelial weight of A. flavus. The results showed that 200 μg/mL indole could lead to the complete arrest of A. flavus mycelial growth. In addition, high performance liquid chromatography (HPLC) analysis showed that when the indole concentration was 50 μg/mL, the production of aflatoxin B1 was effectively inhibited whereas no significant impacts were observed on the mycelial growth of A. flavus. These results indicate that the inhibition of aflatoxin B1 production by indole is not achieved by inhibiting the mycelial growth of A. flavus. To further understand the mechanism underlying the inhibition of aflatoxin B1 production, reverse transcription polymerase chain reaction (RT-PCR) was performed to analyze the effects of indole on the expression of genes relevant to aflatoxin production. The results showed that indole exerted the same impacts on the expression of aflR- the regulatory gene in aflatoxin biosynthesis- as on aflatoxin B1 production. Additionally, indole could also downregulate the expression of aflD and aflK that are related to aflatoxin production. In summary, our results indicate that indole can be a potential candidate for application in the control of A. flavus contamination in food and animal feed.
    24  Antibacterial Activity of Magnesium Oxide Nanoparticles against Listeria monocytogenes
    SUO Biao LI Hua-rong WANG Na FAN Hui-ping PAN Zhi-li XIE Xin-hua AI Zhi-lu
    2015, 31(12):161-165. DOI: 10.13982/j.mfst.1673-9078.2015.12.024
    [Abstract](887) [HTML](0) [PDF 705.66 K](1149)
    Abstract:
    The antibacterial effects of different concentrations of magnesium oxide (MgO) nanoparticles and non-nano MgO particles on Listeria monocytogenes were investigated in this study. as Additionally, the impact of low temperature (4 and -18 ℃) on the antibacterial effect of MgO nanoparticles was studied. Scanning electron microscopy (SEM) was used to characterize the morphological changes of L. monocytogenes before and after MgO nanoparticle treatment at 37 ℃. The results showed that MgO nanoparticles had strong antibacterial activity against L. monocytogenes at 37 ℃, in a concentration dependent manner. In addition, MgO nanoparticles showed antibacterial effect in a neutral buffer solution, whereas non-nano MgO at the same concentration had almost no antibacterial effect, along with the alkaline condition with the same pH that was used for MgO nanoparticles. Thus, it is speculated that the main antibacterial factors are the nanomaterial properties of MgO nanoparticles. At low temperature, the L. monocytogenes in the control group grew slowly at 4 ℃, with growth showed a downward trend at -18 ℃. The growth rate of L. monocytogenes was significantly inhibited by the addition of MgO nanoparticles at low temperatures. SEM analysis at 37 ℃ showed that L. monocytogenes cells were elongated after treatment with MgO nanoparticles.
    25  Synergistic Antioxidative Effect of Berry Polyphenols with Auricularia auricular Polysaccharides
    FAN Zi-luan LIN Xiu-fang WANG Zhen-yu
    2015, 31(12):166-171. DOI: 10.13982/j.mfst.1673-9078.2015.12.025
    [Abstract](896) [HTML](0) [PDF 695.09 K](1317)
    Abstract:
    Six types of polyphenols extracts were obtained from raspberry, lingonberry, blue honeysuckle, kiwi fruit, hawthorn, and Siberian apple, as well as an Auricularia auricular polysaccharide(AAP)extract. The scavenging capacities of the hydroxyl radicals, [2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)] (ABTS+?) and 2,2-diphenyl-1-picrylhydrazyl (DPPH?), as well as the total reducing capacity of a single and compound extract (mass ratio of berry polyphenols and AAPs = 1:1), was measured. The Chou-Talalay combination index (CI) was used to analyze whether there were synergistic antioxidant effects among these extracts. When the clearance rates of the compound extract of raspberry-AAPs on hydroxyl radicals and DPPH? reached 50%, the values of CIhydroxyl radicals and CIDPPH were 0.56 ± 0.09 and 0.45 ± 0.19, respectively, indicating that compounding could improve the scavenging efficiency of the 2 radicals. There was a synergistic antioxidative effect. When the clearance rate and total reducing power of the compound extract of kiwi fruit-AAPs on ABTS was 50%, the values of CIABTS and CITR were 0.56 ± 0.09 and 0.45 ± 0.19, respectively, suggesting there was an improved antioxidant capacity of this compound extract. Further investigation of the synergistic effects of multi-components is important for the development of new, safe, and highly efficient natural antioxidant health care products and related compounds, providing a theoretical basis for the development and utilization of plant functional ingredients.
    26  Effects of Citral on Glycolysis of Penicillium digitatum
    TAO Neng-guo ZHENG Shi-ju JING Guo-xing WANG Xiao
    2015, 31(12):172-176. DOI: 10.13982/j.mfst.1673-9078.2015.12.026
    [Abstract](825) [HTML](0) [PDF 659.41 K](1352)
    Abstract:
    The effects of citral on the respiratory metabolism and glycolysis of Penicillium digitatum were determined. Results showed that citral has a significant inhibitory effect on the respiratory metabolism of P. digitatum and the superposing percentages of treatment with 1.0 μL/mL citral after addition of malonic acid, iodine acetic acid, and phosphate sodium were 15.00%, 12.60% and 30.70%, respectively. Determination of the superposition percent demonstrated that the glycolytic pathway was affected by citral. After treatment with citral at its minimal inhibitory concentration (MIC, 2.0 μL/mL) and minimal fungicidal concentration (MFC, 4.0 μL/mL), marked increases in theglucose content, pyruvic acid content, phosphofructokinase activity, and pyruvate kinase activity were observed. Moreover, a reduction in hexokinase activity was also observed. The results of this study indicate that citral affects the activity of key enzymes and the content of important intermediate products of the glycolytic pathway of Penicillium digitatum.
    27  Study on The Mechanism Underlying The Impact of Soy Protein Isolate on Dough Properties
    GAO Xue-li CHEN Fu-sheng ZHANG Li-fen BU Guan-hao FAN Ming-tao
    2015, 31(12):177-184. DOI: 10.13982/j.mfst.1673-9078.2015.12.027
    [Abstract](881) [HTML](0) [PDF 721.68 K](1334)
    Abstract:
    The effects of soy protein isolate (SPI) on dough properties and the mechanism underlying the impact of SPI on wheat protein were investigated in this study. The results showed that as the amount of SPI added gradually increased, the wet gluten content and the gluten index displayed downward and upward trends, respectively. The water absorption rate, development time, stability time, and farinograph quality number of SPI-dough gradually increased, whereas the degree of softness gradually decreased. The tensile energy and extensibility of mixed dough gradually decreased, whereas the resistance to extension and the extension ratio gradually increased. Compared with the control, the peak viscosity and setback of mixed dough decreased upon addition of SPI. The total proton signal amplitude, T2(1) proton signal amplitude, and T2(2) proton signal amplitude gradually increased with SPI addition. The -SH and -S-S- contents gradually increased and decreased, respectively, upon addition of SPI. After comprehensive consideration, the optimum amount of added SPI in flour products should be under 7%. As can be seen from the results of sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) under reducing and non-reducing conditions, crosslinking between SPI and wheat protein did occur; in addition to disulfide bonds, other covalent bonds were also observed between SPI and wheat protein. These results provide a theoretical basis for adding SPI to improve the nutritional value and processing quality of flour products and expand the application of soybean protein in the processing of flour-based foods.
    28  Effect of Antioxidants with Different Polarities on the Oxidative Stability of W/O Emulsions
    YI Jian-hua SUN Yi-fei ZHU Zhen-bao DONG Wen-bin LI Jing-juan
    2015, 31(12):185-190. DOI: 10.13982/j.mfst.1673-9078.2015.12.028
    [Abstract](1162) [HTML](0) [PDF 916.46 K](1407)
    Abstract:
    Walnut oil is rich in polyunsaturated fatty acid (PUFA) and was employed as the oil phase in order to prepare water-in-oil (W/O) emulsions using a ultrahigh pressure microfluidizer. The nonpolar antioxidant α-tocopherol and its polar counterpart 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid (Trolox) were added into the emulsions separately. These samples were stored in the dark at 45 ℃. The content of the primary oxidation products (lipid hydroperoxides) and the secondary oxidation products (headspace hexanal) were determined in order to evaluate the influence of antioxidant polarity on the lipid oxidative stability in W/O emulsions. Both α-tocopherol and Trolox (10~1000 μM) reduced the formation of lipid hydroperoxides and hexanal in the W/O emulsions. Trolox had a concentration-dependent antioxidant activity, whereas the inhibitory effect of α-tocopherol on the formation of lipid hydroperoxides was reduced at a relatively high concentration (500 to 1000 μM). The α-tocopherol concentration was lower than the polar oxidant Trolox for the partitioning in the oil-water interface of the emulsion, suggesting that the non-polar antioxidant α-tocopherol had lower activity than the polar antioxidant Trolox. The antioxidant activity of Trolox was higher when the pH of the aqueous phase of the emulsion was 3.0 compared to a pH of 7.0. The aqueous phase pH affected the antioxidant activity of Trolox through its partitioning in each phase of the W/O emulsion.
    29  Physicochemical Properties of Collagen from the Skin of Acipenser gueldenstaedtii
    CHEN Ming-hui TANG Hai-qing OU Chang-rong CAO Jin-xuan
    2015, 31(12):191-196. DOI: 10.13982/j.mfst.1673-9078.2015.12.029
    [Abstract](1053) [HTML](0) [PDF 1004.46 K](1466)
    Abstract:
    The skin of Acipenser gueldenstaedtii was used as the raw material in this study, and collagens were extracted using acid and pepsin extraction methods. The protein type, structure, thermal denaturation temperature, solubility, and other physicochemical properties of acid soluble collagen (ASC) and pepsin soluble collagen (PSC) were studied and compared with those of bovine achilles tendon type I collagen (BATC). SDS-PAGE patterns revealed that both ASC and PSC contained two typical α chains (α1 chain and α2 chain) and were type I collagens. The Fourier transform infrared spectroscopy (FT-IR) results indicated that both extracted collagens had a triple helical structure, but ASC had a higher degree of molecular order. The denaturation temperatures of ASC and PSC were 32.48 ℃ and 32.68 ℃, respectively, which were lower than that of BATC. Both ASC and PSC had a relatively high solubility at acidic pH (pH 1~4). PSC had a higher solubility when the NaCl concentration was higher than 2%. Scanning electron microscopy (SEM) showed that the two collagen sponges had a network structure, and the pore size of ASC was relatively uniform and small. These results indicate that different extraction methods may lead to certain differences in the physicochemical properties of ASC and PSC; however, both collagens have good thermal stability and solubility, as well as the ability to form a better network structure than BATC. Therefore, the skin from Acipenser gueldenstaedtii can serve as an alternative source of collagens.
    30  Fabrication of Plant Globulin/Curcumin Nano-complexes and Their Impact on Physical and Oxidative Stability of Oil-in-water Pickering Emulsions
    CHEN Shuo CHEN Fei-ping TANG Chuan-he
    2015, 31(12):197-204. DOI: 10.13982/j.mfst.1673-9078.2015.12.030
    [Abstract](1651) [HTML](0) [PDF 1.29 M](2008)
    Abstract:
    Curcumin-loaded nanocomplexes were fabricated from two kinds of widely used plant globulins, pea protein isolate (PPI) and soy protein isolate (SPI). The impact of these nanocomplexes on physical and oxidative stability of corresponding nanoparticles stabilized oil-in-water emulsions was investigated. The results showed that there were no significant changes in particle size after complexation at pH 3.0 and pH 7.0. The loading amount (LA) of SPI was higher than that of PPI at each pH value, while the LA at pH 7.0 was higher than that at pH 3.0 for each protein. The changes in fluorescence quenching profiles and a notable decrease in surface hydrophobicity indicated that the main interaction between globulins and curcumin was hydrophobic forces, where PPI was more favorable to form nanocomplexes as compared to SPI. Complexation process slightly weakened the emulsifying ability of PPI and SPI particles. PPI and SPI exhibited better emulsifying ability at pH 3.0 rather than at pH 7.0. A similar trend of variation was observed for the yield of oxidative products from lipids: lipid hydroperoxides and thiobarbituric acid reactive substances. Complexation of PPI and SPI nanoparticles with curcumin accelerated the oxidation rate of globulin particles stabilized in oil droplets. The oxidation degree of emulsion droplets at pH 3.0 was much higher than that at pH 7.0. This study provides useful information regarding the regulatory properties of emulsion-based functional foods by changing stabilizer type.
    31  Modeling and Evaluating the Growth/No Growth Boundaries of Bacillus cereus: Effect of Temperature, pH, and Water Activity
    CHEN Chen LI Xue-ying YANG Xian-shi WANG Li-li
    2015, 31(12):205-213. DOI: 10.13982/j.mfst.1673-9078.2015.12.031
    [Abstract](743) [HTML](0) [PDF 834.34 K](1286)
    Abstract:
    Bacillus cereus is an opportunistic pathogen, implicated in two main food-borne diseases: emetic syndrome and diarrheal syndrome. The aim of this study was to establish a probabilistic model to predict the growth/no growth conditions or growth probability of B. cereus as a function of temperature, pH, and water activity (Aw). Using a cocktail of five strains of B .cereus, a logistic regression model was chosen to study the effects of different values of temperature, pH, Aw on the growth probability of B. cereus. A fractional factorial design was applied and the experimental data were divided into two parts: 80% data was chosen as model data and 20% data was chosen as validation data. A comparison was made between the predicted and observed values by selecting 30 experimental data from the literature, to test the model. The results showed that the concordance index of the model data was 0.991, while that of the validation data was 0.988. This indicated that the model showed high predictive accuracy for homogeneous data. Additionally, the performance statistics obtained indicated a reasonable goodness-of-?t of the model obtained, mainly owing to the high values of R2-Nagelkerke (0.949) and χ2 = 0.012, p = 1 of the Hosmer–Lemeshow statistic. A high predictive accuracy was obtained (83.3%) with test data, showing a wide range of possible applications.
    32  Quantitative Structure-activity Relationship during the Freezing Process of Cryoprotectants Used for Thermal Expansion of Articular Cartilage
    YU Hua-xing LI Dai-xi XU Fei CHAI Pei PAN Qi WANG Dan-dan
    2015, 31(12):214-218. DOI: 10.13982/j.mfst.1673-9078.2015.12.032
    [Abstract](782) [HTML](0) [PDF 768.66 K](1098)
    Abstract:
    There is often a lack of control basis for experimental conditions and cryoprotective agents used during the cryopreservation of articular cartilage. After calculating the diverse molecular descriptors of alcohol-protectants, quantitative structure-activity relationship (QSAR) predictive models based on crystallization enthalpy and thermal strains were built using the genetic function approximation (GFA) method and selected descriptors. The values of R2 and Rpre2 were 0.931, 0.881 and 0.845, 0.733, respectively, sharing a preferably fitting and predictive ability. On analyzing the model, the cooling rate and concentration of the cryoprotectant were confirmed to be the main factors that affected the values of crystallization enthalpy and thermal strain. The degree to which the cooling rate affected the crystallization enthalpy was constrained by the molecular weight. Meanwhile, an optimal cooling rate (3 ℃/min) of the thermal strain was found. In addition, the cryoprotectant shows a stronger protective effect with higher values of molecular polar surface area and AlogP. Moreover, an appropriate proportion of hydroxyl and carbon atoms results in a smaller crystallization enthalpy, indicating an enhanced protective effect. These results suggest that the molecular structure of cryoprotective agents is an important factor determining the effect of cryopreservation. The QSAR model developed in this study can be used for the optimization of freezing conditions.
    33  Effects of Water Salinity on the Nutritional Quality of Eriocheir sinensis Hepatopancreas
    WANG Shuai WU Xu-gan TAO Ning-ping WANG Xi-chang LONG Xiao-wen MO Jian-hua
    2015, 31(12):218-324. DOI: 10.13982/j.mfst.1673-9078.2015.12.048
    [Abstract](1017) [HTML](0) [PDF 826.50 K](1187)
    Abstract:
    The effects of water salinity (0‰, 6‰, 12‰, and 18‰) on the hepatosomatic index and nutritional quality of Chinese mitten crab hepatopancreas were explored in this paper. The results showed that the hepatosomatic index was relatively high in medium and low salinity groups (12‰ and 6‰) and that the highest value was found at a salinity of 6‰. The low salinity group had the lowest moisture and ash content, and the medium salinity group was characterized by high protein and low fat. Most minerals at high levels were found at medium and high salinities (18‰), and for male crabs, all elements (except for Mn) were at the highest levels when salinity was 12‰. High salinity could reduce the proportions of unsaturated fatty acids such as docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) in crab hepatopancreas; at other salinities, the total amount of fatty acids showed no significant changes, except for several fatty acids such as oleic acid. Salinity had a small impact on the amino acids in male crab hepatopancreas, and for female crabs, the lowest and highest total amino acid content were found at the salinities of 6‰ and 18‰, respectively. The essential amino acid index was significantly higher for the high salinity group compared with other groups. Under conditions of 0-12‰ salinity, limiting amino acids were present, mainly leucine and sulfur-containing amino acids. In summary, the nutritional quality of crab hepatopancreas fluctuated widely at high salinity, while medium and low salinity groups balanced both high yield and high nutritional value.
    34  Effect of Combined Maillard Reaction Products in Fructose-lysine Model System and Pulsed Electric Field Sterilization on Banana Juice Quality
    GAO Qi YUAN De-bao YANG Jin-song LI Fen-fang LI Yi-xing WANG Chao-zheng CHEN Jiao
    2015, 31(12):220-226. DOI: 10.13982/j.mfst.1673-9078.2015.12.033
    [Abstract](923) [HTML](0) [PDF 913.45 K](1316)
    Abstract:
    The anti-browning and anti-microbial effects of Maillard reaction products (MRPs) in fructose-lysine model system and pulsed electric field (PEF) treatment during the low-temperature processing of banana juice were investigated in this study. First, the impact of the MRPs in inhibiting banana polyphenol oxidase (PPO) activity and color changes after pulping banana fruits were investigated. Second, the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of MRPs with and/or without PEF against Staphylococcus aureus and Escherichia coli were measured. The results showed that the addition of 0.0625 mg/mL MRPs decreased PPO activity by 84% and retained the original color of banana fruits for 30 minutes after pulping. The MICs of MRPs against S. aureus and E. coli were both 12.5 mg/mL. PEF effectively inactivated S. aureus and E. coli, significantly enhancing the anti-microbial effects of MRPs. Specifically, the MICs of MRPs against S. aureus and E. coli decreased to 1.56 mg/mL and 3.125 mg/mL, respectively, after PEF treatment at 30 kV/cm for 1200 μs. MRPs at a concentration of 0.0625 mg/mL in combination with PEF at 50 kV/cm for 1200 μs while pulping the banana fruits produced banana juice with a bright yellow color, a pure flavor, and a desired shelf life.
    35  Identification of Spoilage Bacteria in Pseudosciaena crocea and Primary Model Establishment for PLFAs
    GUO Quan-you HE Mu LI Bao-guo JIANG Chao-jun
    2015, 31(12):227-234. DOI: 10.13982/j.mfst.1673-9078.2015.12.034
    [Abstract](771) [HTML](0) [PDF 1.01 M](1262)
    Abstract:
    Spoilage bacteria from Pseudosciaena crocea were isolated and identified, and a primary kinetic model for the presence of specific Phospholipid Fatty Acids (PLFAs) was established. The results showed that three main spoilage bacteria, which were good at utilizing nitrogenous substances, were identified from a total of 14 isolated strains, and belonged to the family Enterobacteriaceae. These three major spoilage bacteria were identified as Proteus penneri, Klebsiella II, and Enterobacter aerogenes. The range of NaCl concentration, to which these bacteria were sensitive, was between 0-4%, with the most suitable physiological concentration being 1%. The proportions of PLFAs in the three bacteria were stable, and the proportions of 16:0, 16:1ω6c, and 16:1ω7c were significantly higher than those of other PLFAs. The response value curves for the three selected PLFAs were fitted by modified Gompertz and Logistic models, and the subsequent comparison was performed. The modified Logistic model for 16:0 showed the best fit. The equation was y=5.151+2.322/[1+exp(3.831-0.090t)], and the model evaluated parameters, such as coefficient of determination (R2), root mean square error (RMSE), accuracy factor (Af), and bias factor (Bf) as 0.9781, 0.0948, 1.1994, and 0.9909, respectively. The model proved to have practical value due to a strong correlation between the response value of 16:0 and the value of the total volatile basic nitrogen (TVBN) (p < 0.01). The corresponding time point for the maximum specific growth rate of the spoilage bacteria was determined to be t = 42.57 h, which can be used to establish the hazard analysis and critical control point (HACCP) of spoilage bacteria.
    36  L-Alanine Production via Fermentation of Glycerol by Recombinant Escherichia coli
    ZHOU Li DENG Can CUI Wen-jing LIU Zhong-mei ZHOU Zhe-min
    2015, 31(12):235-241. DOI: 10.13982/j.mfst.1673-9078.2015.12.035
    [Abstract](833) [HTML](0) [PDF 750.28 K](1455)
    Abstract:
    The feasibility of producing L-alanine via fermentation, using glycerol as the sole carbon source was investigated. The recombinant strain Escherichia coli B0016-050 lacking routes to metabolites like acetate, formate, ethanol, succinate, and lactate within its metabolic network served as the starting strain. The gene encoding L-alanine dehydrogenase, alaD, from Geobacillus stearothermophilus, which was controlled by the left promoter from phage λ (λ pL promoter), was used to replace the alanine racemase-encoding dadX gene in the genome of strain B0016-050 to generate the thermoregulatory L-alanine-producing strain B0016-060BC. Strain B0016-060BC carried out a two-phase fermentation (including a cell growth phase and an L-alanine-producing phase) with glycerol as the sole carbon source, and the results indicate that L-alanine production by strain B0016-060BC can be improved by initiating L-alanine production at the late exponential growth phase or by increasing the aeration rate during fermentation. After fermentation in a 5-L bioreactor, 63.64 g/L L-alanine was produced with an overall productivity and conversion rate of 1.91 g/L h and 62.89 g/100 g glycerol, respectively. Only small amounts of acetate (1.73 g/L) and other byproducts were synthesized. Therefore, efficient L-alanine production using glycerol as the sole carbon source was realized, providing an important reference for industrial application.
    37  Functional Properties of Mulberry (Morus atropurpurea Roxb.) Leaf Proteins Extracted by Different Methods
    SUN Chong-zhen WU Wen-jia MIN Tian LIU Yang ZHU Jian-hua LAI Fu-rao WU Hui
    2015, 31(12):242-249. DOI: 10.13982/j.mfst.1673-9078.2015.12.036
    [Abstract](1399) [HTML](0) [PDF 813.90 K](1589)
    Abstract:
    Leaf protein concentrates were extracted from mulberry Da10 by water, and the leaf proteins were precipitated using the heating method, acid method, acid-heating method, and salting-out method to yield the corresponding protein samples RC, SC, SR, and LC, respectively. The functional properties of the obtained samples were measured and compared with those of soy protein isolate (SPI) in order to determine the functional characteristics of each sample. The results showed that isoleucine and lysine were the first and second limiting amino acids, respectively, in mulberry leaf flour. The precipitation methods had significant impacts on the functional properties of the mulberry leaf proeins. The LC sample showed the highest solubility, foaming capacity, emulsifying activity, and oil absorption capacity, which were significantly better than those of SC, SR, and RC (p < 0.05). SR displayed a higher water holding capacity than SC and RC but showed relatively poor emulsifying activity and foaming capacity. LC and RC had the best gelling property. Compared with SPI, the four samples exhibited better oil absorption capacity, significantly lower water holding capacity, and poor gelling property. The best emulsion stability (68.57%) and foaming capacity (40%) were found in the LC and SC samples, respectively, which were significantly better than those of SPI (54.86%, 37.67%, p < 0.05). The emulsion stability and foaming capacity of RC were comparable to those of SPI while the two properties were the lowest for SR and were significantly lower than those of SPI (p < 0.05). The scanning electron microscopy result showed that LC had a typical honeycomb structure.
    38  Molecular Mechanism of Ultra-high Pressure Processing Duration-induced Collagen Gelatinization
    YU Wei WANF Xue-meng MA Liang GUO Xue-xia ZHOU Meng-rou ZHANG Yu-hao
    2015, 31(12):250-255. DOI: 10.13982/j.mfst.1673-9078.2015.12.037
    [Abstract](857) [HTML](0) [PDF 693.04 K](1187)
    Abstract:
    Ultra-high pressure (UHP) with dilute hydrochloric acid (HCl) was used to induce the gelatinization of collagen derived from porcine skin. The effects of various processing times on the molecular mechanism of collagen gelatinization were investigated. The denaturation temperature (Tm) and enthalpy (rH) of gelatinized collagen initially decreased followed by an increase as the processing time increased from 5 to 30 min, which also corresponded with the increased gelatin yield. FT-IR showed that the triple helix in the gelatinized collagen was almost completely damaged. The secondary structures were partly retained and the highest amount of damage was observed after 15 min of treatment. This was also consistent with the gelatin yield, which possibly imply that the secondary structures of collagen are correlated with the gelatin yield. SDS-PAGE analysis indicated that the subunit compositions of collagen were degraded during the UHP in presence of dilute HCl, but the extent of damage was similar in treatments that were conducted for 5 to 30 min. Compared with the gelatinized collagen, less subunit compositions were damaged during the heating treatment, which indicated that the treatment via a combination of UHP andh HCl could inhibit the degradation of subunits during subsequent heating treatment.
    39  Effect of Storage Temperature on Single Anthocyanin Degradation in Blueberry Juice
    ZOU Bo XU Yu-juan WU Ji-jun FU Man-qin XIAO Geng-sheng LU Shao-wen
    2015, 31(12):256-262. DOI: 10.13982/j.mfst.1673-9078.2015.12.038
    [Abstract](950) [HTML](0) [PDF 846.58 K](1465)
    Abstract:
    Changes in color as well as total and single anthocyanin content of blueberry juice during 120 days of storage at 4 ℃, 25 ℃, and 37 ℃ were determined. Additionally, kinetics of total and single anthocyanin degradation was investigated. The results indicated that the color of blueberry juice was stable at 4 ℃ but not at 25 ℃ and 37 ℃. Total and single anthocyanin contents decreased during storage, following first-order reaction kinetics more efficiently than zero-order reaction kinetics at 25 ℃ and 37 ℃. Low-fitting coefficients of zero and first-order kinetic model of total anthocyanins were found in blueberry juice at 4 ℃. The degradation of 4 single anthocyanins followed first-order reaction kinetics at 4 ℃. When the temperature increased, the first-order kinetic constant of anthocyanins increased as well, the degradation was faster, and the half-life decreased. Moreover, we found that the half-life of anthocyanin linked to galactose was higher than that linked to arabinoside. Collectively, the color stability of blueberry juice was closely associated with the anthocyanin decay. The lower the storage temperature of blueberry juice, the less the extent of anthocyanin degradation.
    40  Effect of Combination of Superfine Grinding and Microparticulation on the Structure and Processing Properties of Whey Protein
    SUN Chan-chan ZHANG Min TIAN Zhao-jie SHI Chun-yue
    2015, 31(12):263-268. DOI: 10.13982/j.mfst.1673-9078.2015.12.039
    [Abstract](1212) [HTML](0) [PDF 799.10 K](1511)
    Abstract:
    In order to evaluate the application of combination of superfine grinding technology and microparticulation in whey protein (WP) further processing, the effects on structures, processing properties and their relationship were investigated. The fitting results of FT-IR spectrum shows that the contents of secondary structure elements significantly changed. Fluorescence emission spectrums show that the maximum wavelength of whey protein red shifted from 333 nm to 334 nm, 356 nm and 358 nm, respectively. That means the improvement of surface hydrophobicity. The reduction of free sulfhydryl content (from 24.11 μmol/g to 8.41 μmol/g) means the change of tertiary structure. The decrease of enthalpy values (from 133.10 J/g to 54.63 J/g) indicates the lesser aggregation. The enhancement of thermostability, emulsifying properties, foaming characteristics, water holding capacity and oil binding capacity on different levels was due to the change of conformation. The improvement of processing properties means the applicable of combination of superfine grinding technology and microparticulation in whey protein-based fat mimetic.
    41  Effects of Different Types of Proteins on the Eating Quality of Potato Noodles
    XU Fen HU Hong-hai ZHANG Chun-jiang HUANG Feng ZHANG Xue LIU Qian-nan DAI Xiao-feng ZHANG Hong
    2015, 31(12):269-276. DOI: 10.13982/j.mfst.1673-9078.2015.12.040
    [Abstract](761) [HTML](0) [PDF 946.15 K](1481)
    Abstract:
    The effects of wheat, peanut, and soybean proteins on the eating quality of potato noodles were investigated by adding a certain proportion of these 3 proteins into the raw materials used to produce potato noodles. All 3 protein types decreased the brightness of the potato noodles. As the amount of the added proteins increased, the brightness of potato noodles decreased. Compared to wheat and peanut proteins, the soybean protein had a reduced impact on the potato noodle brightness. All 3 protein types significantly improved the eating quality of the potato noodles, including a reduction in cooking loss and enhancement of the noodle tensile resistance, hardness, cohesiveness and chewiness. Wheat protein had the most significant improvement on noodle quality, followed by soybean protein. The scanning electron microscopy (SEM) results showed that the addition of wheat protein made the gluten network in the potato noodle more compact with less porosity. According to the electronic nose analysis results, the soybean protein increased the content of the nitrogen- and oxygen-containing compounds and other beany smell substances in the potato noodles, while the addition of wheat and peanut proteins did not significantly affect the potato noodle odor. In conclusion, the addition of wheat protein was the most significant for the improvement of the eating quality of potato noodles .
    42  Reducing Acrylamide Content in Biscuits via Lactic Acid Bacteria Fermentation
    ZHANG Jun-ye ZHAO Jian-xin YAN Bo-wen GUO Ben-heng FAN Da-ming HE Xiao-yun CHEN Wei ZHANG Hao
    2015, 31(12):277-282. DOI: 10.13982/j.mfst.1673-9078.2015.12.041
    [Abstract](922) [HTML](0) [PDF 692.24 K](1465)
    Abstract:
    The adverse effects of acrylamide in food are a growing public concern. Acrylamide content in biscuits fermented by six different lactic acid bacteria (LAB) strains was investigated by gas chromatography-mass spectrometry. The results indicated that the acrylamide content in biscuits fermented by LAB strains was significantly lower than that of the control, which contained 336.77 μg/kg acrylamide. Lowest acrylamide content was found in the biscuit fermented by Lactobacillus plantarum CCFM382, at 100.63 μg/kg. Acrylamide content in the dough increased during fermentation, whereas after baking, the loss ratio was lower than that in the unfermented control. The results confirmed that the consumption of the synthetic substrate (acrylamide) by LAB was inconsistent. Different LAB strains showed varying of acid-producing abilities and the pH of dough after 4-h fermentation showed remarkable differences. Acrylamide content and pH value in the dough were positively correlated. Moreover, acrylamide content in the products could be reduced by chemical acidification. Thus, the mechanism of reducing acrylamide by LAB can be attributed mainly to organic acid production by LAB strains during fermentation, which inhibits the synthesis of acrylamide.
    43  Effects of Ultra-high Pressure Treatment on the Quality of Grass Carp
    MA Hai-jian SHI Wen-zheng SONG Jie WANG Zhi-he
    2015, 31(12):283-290. DOI: 10.13982/j.mfst.1673-9078.2015.12.042
    [Abstract](879) [HTML](0) [PDF 1022.32 K](1371)
    Abstract:
    The effects of ultra-high pressure (UHP) (0.1, 100, 200, 300, 400, and 500 MPa for 10 min) treatments on the quality of grass carp (used as the raw material) were investigated. A number of parameters were examined, including total viable counts, total volatile base nitrogen (TVB-N) values, thiobarbituric acid (TBA) values, texture, color difference, microstructure, volatile odor, and taste. The results showed that total viable counts of grass carp were reduced significantly by UHP treatment. With increasing pressure, TVB-N values declined, whereas TBA values increased. After 300 MPa pressure treatment, TVB-N values decreased by 12.09%, while TBA values increased by 0.7 times. When the pressure exceeded 200 MPa, hardness and chewiness increased pronouncedly, with their values increasing by 0.87 and 2.22 times, respectively, at 500 MPa pressure. Total color difference gradually increased with increasing pressure. When the pressure exceeded 200 MP, the L* value and whiteness were markedly enhanced. Scanning electron microscopy (SEM) demonstrated that the overall surface structure of grass carp muscles with UHP treatment tended to be uniform and compact. The electronic nose and electronic tongue analyses showed that the volatile odor of grass carp treated with > 300 MPa pressure noticeably changed, whereas the taste profiles of grass carp treated at 200, 400, and 500 MPa pressure differed slightly from that of the control group. In conclusion, 300 MPa treatment might be appropriate for the processing and storage of grass carp as the TVB-N values rise at a slower rate at this pressure during cold storage, extending the shelf life from 10 days to 16 days.
    44  Changes in the Physicochemical Properties of Cured Decapterus maruadsi under Different Salinities
    CHEN Sheng-jun YANG Xian-qing LI Lai-hao WU Yan-yan FAN Li-qin QI Bo HU Xiao Wang An-feng
    2015, 31(12):291-295. DOI: 10.13982/j.mfst.1673-9078.2015.12.043
    [Abstract](796) [HTML](0) [PDF 574.87 K](1224)
    Abstract:
    The changes in water content, water activity (aw), salt content, pH, total number of halophilic bacteria, and other physicochemical properties of Decapterus maruadsi under different salting conditions were studied. The results indicated that during the salting process, the water content and water activity exhibited a gradual decreasing trend, and showed significant differences on the 4th and 2nd day, respectively (P < 0.05). At the end of the salting process, the water content and the water activity were in the range of 58.80-61.77% and 0.75-0.82, respectively. During the salting process, the salt content of the samples showed a gradually increasing trend, and exhibited significant differences between the samples subjected to three different salinities on day 2 (P < 0.05). Higher salinities resulted in a higher salt content in the final products. For all salting conditions, pH values showed a gradual decreasing trend after an initial increase. When the mass ratio of salt to fish was 1:8, the pH variation was significantly different from those under the other two salinities (P < 0.01). When the mass ratio of salt to fish was 1:3, the number of halophilic bacteria decreased gradually with the increase in salting time. When the mass ratio of salt to fish was 1:5, halophilic bacteria could still grow and reached 3.19 lgCFU/g by the end of salting. When the mass ratio of salt to fish was 1:8, the growth of halophilic bacteria was relatively fast at the early stage of salting, reached an equilibrium state at the late stage, and the number of halophilic bacteria was relatively high (4.56 lgCFU/g) at the end of salting .
    45  Effect of Moisture Loss and Modified Atmosphere Packaging on Decay Control and Quality Maintenance of Green Walnut during Storage
    WANG Jin GONG Bi MA Hui-ling CHENG Jin-hai
    2015, 31(12):296-301. DOI: 10.13982/j.mfst.1673-9078.2015.12.044
    [Abstract](879) [HTML](0) [PDF 636.86 K](1212)
    Abstract:
    In order to investigate the synergistic effect of a combination of appropriate moisture loss and modified atmosphere packaging (MAP) on the preservation of green walnut fruit. Cultivar Xifu 2 fresh walnut fruits were sampled, and treated with three moisture loss rate (0, 5%, and 10%) and two MAP (PE30 and PE50) combinations. The treatment with 0% moisture loss coupled with food-wrapping film packaging served as a control, and all samples were stored at 0 ± 0.5 ℃. The results demonstrated improved preservative effect on fresh fruits and the quality maintenance of walnut kernels compared with the control; the best results were obtained using the combination of 10% moisture loss and PE50 packaging (10% + PE50), followed by 5% + PE30. After 80-day storage, the green walnut fruits treated with 10% + PE50 showed the lowest fruit cracking rate (2.1%), decay incidence (2.0%) and browning index (10%), but those indexes of of the control were 81.6%, 42.4%, and 80.0%, respectively. The walnut kernels treated with 10% + PE50 had the highest total phenolic and flavonoid content and total antioxidant activity. The walnut kernels treated with 10% + PE50 showed the smallest decline in the sensory quality, and the lowest acid value, peroxide value, and malondialdehyde (MDA) and H2O2 contents. After 110-day storage, the decay rate of the fruits treated with 10% + PE50 was 11%, and the experiment was stopped because the browning index was more than 20%. In conclusion, 10% moisture loss coupled with PE50 packaging was determined to be the optimal combination of moisture loss and MAP, which can extend the shelf life of green walnut up to 110 days.
    46  Physicochemical Properties of Shandong Agricultural University Purple Waxy Wheat Flour and Development of Steamed Bread Products
    CUI Ting-ting SHAN Chang-song ZHANG Xian-sheng DONG Yu-xiu WU Peng
    2015, 31(12):302-306. DOI: 10.13982/j.mfst.1673-9078.2015.12.045
    [Abstract](970) [HTML](0) [PDF 527.16 K](1283)
    Abstract:
    Waxy wheat flour has unique physical and chemical properties because of its low amylose content. The physicochemical and nutritional properties of the flour made from the purple waxy wheat newly cultivated by Shandong Agricultural University were determined and compared to common wheat flour. The quality of steamed bread products was studied using a texture analyzer and sensory evaluation, and the best procedure to produce steamed bread products using the purple waxy wheat was developed. The results showed that the purple waxy wheat flour had higher content of fat, protein, ash, gliadin, glutenin, and albumin, and lower content of starch and globulin compared with common wheat flour. Purple waxy wheat flour possessed relatively low paste transparency, trough viscosity, final viscosity, and pasting temperature, and relatively high breakdown value, peak viscosity, and setback value. Addition of 15% purple waxy wheat flour could significantly improve the color of steamed bread skin, and have the most significant impact on the elasticity, adhesion, cohesiveness, and resilience of steamed bread. At the same time, the highest total score for steamed bread was reached.
    47  Effect of Carbon Dioxide Gas Replacement at Low Salinity on Debaryomyces hansenii Growth and Pickled Vegetable Quality
    LIU Da-qun CHEN Wen-xuan HUA Ying
    2015, 31(12):307-312. DOI: 10.13982/j.mfst.1673-9078.2015.12.046
    [Abstract](882) [HTML](0) [PDF 827.52 K](1292)
    Abstract:
    High-salinity preservation is used in the salting process of traditional pickled vegetables; however, several issues exist, including environmental pollution, high energy consumption, nutrient loss, and the easy formation of pellicles. The effects of carbon dioxide (CO2) replacement at low salinity on the growth of Debaryomyces hansenii and the quality of pickled vegetables were determined in this study. Under CO2 replacement and low salinity (7%) conditions, the influence of pressure, CO2 concentration, and salt content on the growth of D. hansenii was studied. The results showed that high-pressure and high salinity affected D. hansenii growth, delaying its logarithmic growth phase. Over a six-month preservation period of pickled vegetables, the total number of colonies, acidity, and nitrite content significantly decreased, while the hardness and color of the pickled vegetables were maintained, and the pickling solution remained transparent. These results show that, at low salinity, CO2 replacement has a positive role in promoting the safe preservation of pickled vegetables, effectively controls the growth of bacteria, and provides a new way to improve the salting process of traditional pickled vegetables in China.
    48  Effects of Sea Cucumber Processing on The Quality of Its Products
    LIU Qi CAO Rong GUO Ying-ying LI Zhi-chao ZHAO Ling
    2015, 31(12):313-317. DOI: 10.13982/j.mfst.1673-9078.2015.12.047
    [Abstract](946) [HTML](0) [PDF 681.60 K](1478)
    Abstract:
    In order to investigate the effects of cooking on the quality of sea cucumber products, sea cucumbers (Apostichopus japonicas) were used as the raw material, and the changes in mass loss rate, textural characteristics, tissue morphology, rehydration characteristics, and nutrients after low pressure, normal pressure and high pressure heating treatments were studied. The results showed that mass loss rate of low pressure group was significantly lower than that of normal pressure group (P < 0.05) and high pressure group (P < 0.01). All sea cucumbers treated by different cooking pressure had good appearance, but showed significant differences in the hardness values. The rehydration speeds and rehydration ratios of the samples cooked in different conditions were also pronouncedly different, and they were negatively related with hardness values. The low-pressure treated sea cucumbers had relatively mild damages in the body wall tissue structures, high hardness values, slow rehydration speeds, and small rehydration ratios. Additionally, compared with normal- and high-pressure treatments, the low-pressure cooking was able to significantly reduce the protein and sea cucumber polysaccharide losses. The results of this study can contribute to the selection and optimization of the sea cucumber processing.
    49  Simultaneous Detection of Malachite Green and Leucomalachite Green Based on Hybrid Antibody ELISA Analysis Method
    XIE Huan-long WANG Yu XU Zhen-lin YANG Jin-yi XIAO Zhi-li WANG Hong LEI Hong-tao SUN Yuan-ming SHEN Yu-dong
    2015, 31(12):325-330. DOI: 10.13982/j.mfst.1673-9078.2015.12.049
    [Abstract](741) [HTML](0) [PDF 873.42 K](1299)
    Abstract:
    Malachite green (MG) is a carcinogenic, teratogenic, and mutagenic chemical that is often illegally used in fishery production. The chemical residues mainly exist in two forms, as MG and its metabolite leucomalachite green (LMG), both of which have severe carcinogenicity, in aquatic products and the environment. Due to the significant structural differences of these two compounds, existing monoclonal antibodies are only able to detect one drug residue in a sample, and cannot accurately reflect the total amount of MG and LMG residues. To date, immunoassay methods for simultaneous detection of MG and LMG residues have rarely been reported owing to the structural differences between the two. Highly specific monoclonal antibodies of MG and LMG were prepared separately, while the indirect competitive enzyme-linked immunosorbent assay (ELISA) for the simultaneous detection of MG and LMG was developed based on the hybrid antibody model. The half maximal inhibitory concentration (IC50) value of the established method on MG and LMG was 3.27 ng/mL, while the limit of detection (LOD) was 0.24 ng/mL and the linear range was 0.62~17.25 ng/mL. Thus, the establishment of the indirect competitive ELISA (icELISA) method is of great significance for ensuring the safety of aquatic food, in addition to providing a reference method to detect two or more residual chemicals simultaneously by the hybrid antibody assay.
    50  Loop-Mediated Isothermal Amplification Method to Detect Animal-Derived Ingredients in Edible Vegetable Oil and Hogwash Oil
    TAN Gui-liang LIU Yao LI Xiang-li LAI Xin-tian ZHANG Shi-wei
    2015, 31(12):331-337. DOI: 10.13982/j.mfst.1673-9078.2015.12.050
    [Abstract](948) [HTML](0) [PDF 1.21 M](1512)
    Abstract:
    A loop-mediated isothermal amplification (LAMP) method was established to detect the presences of animal-derived ingredients in edible vegetable oils and hogwash oils. Two outer primers (F3 and B3) and two inner primers (FIP and BIP) were designed based on the mitochondrial Cytb genes of pig, cattle, chicken, and duck. The inner primers FIP/BIP, betaine, Mg2+, and other reaction parameters were optimized, and the amplified products were detected with real-time fluorescence LAMP. The specificity and sensitivity of the method were evaluated. The results showed that the optimal conditions were 0.2 μmol/L outer primers (F3 and B3), 1.6 μmol/L inner primers (FIP and BIP), 0.8 μmol/L loop primers (FLP and BLP), 1 mol/L betaine, 6 mmol/L Mg2+, 1.6 mmol/L dNTPs, and a reaction temperature of 63 ℃. Under the optimal conditions, the best amplification was achieved for the abovementioned four animal-derived ingredients. With this improved LAMP approach, the animal-derived ingredients in mixed oils containing 1% of animal oils and 5% of hogwash oils could be detected. This method exhibits a very high specificity and sensitivity for pig-, cattle-, chicken-, and duck-derived ingredients, can be applied in the detection of animal-derived ingredients in oils, and provides a technical support for identification of oils and hogwash oils.
    51  Detection of Four Lipophilic Shellfish Toxins in Edible Shellfishes by QuEChERS Combined with HPLC-Tandem Mass Spectrometry
    LIU Qing ZENG Guang-feng WANG Zhi-yuan LI Wen-bin HU Zhi-ling HAN Sheng LIU Ying
    2015, 31(12):338-344. DOI: 10.13982/j.mfst.1673-9078.2015.12.051
    [Abstract](1056) [HTML](0) [PDF 1.22 M](1344)
    Abstract:
    A novel method was developed to detect four lipophilic shellfish toxins (OA, SPX1, DTX1, and AZA1) in edible shellfish products via a combination of QuEChERS technology and high performance liquid chromatography-tandem Mass Spectrometry (HPLC- MS/MS). The samples were homogeneously extracted with acetonitrile-water (85%, V/V) and purified with QuEChERS technology. Using C18 column with acetonitrile/water (2 mmol/L ammonium acetate, 0.1% formic acid) as mobile phase, the analytes were separated by HPLC-MS/MS with electrospray ionization (ESI) mode, followed by multiple reaction monitoring (MRM). Quantification was performed by external standard calibration method.The limits of detection (LOD, S/N=3) for OA and DTX1 were 10 μg/kg, the calibration curves showed good linearity in the range of 1.0 to 100 μg/L, while the LOD for AZA1 and SPX1 was 1.0 μg/kg, with a linearity range between 1.0 20 μg/L. The correlation coefficients (r2) were > 0.999 for all four toxins. The average spiked recoveries of the shellfish toxins at three concentration levels were between 81.9% and 93.1% while relative standard deviation (RSD) was < 5%. A total of 15 import and export samples of fish including mussels, octopus, geoducks, and oysters were screened by this newly developed method and SPX1 toxin was found in 5 samples. This method is quick, easy-to-perform, sensitive, and appropriate to detect lipophilic shellfish toxins in shellfish products.
    52  Identification of Free and Bound Aroma Compounds in Raspberry Wine by Gas Chromatography-olfactometry
    DONG Man REN Jing-nan YANG Zi-Yu TAI Ya-nan SHAO Jin-hui PAN Si-yi FAN Gang
    2015, 31(12):345-354. DOI: 10.13982/j.mfst.1673-9078.2015.12.052
    [Abstract](977) [HTML](0) [PDF 884.75 K](1280)
    Abstract:
    Gas chromatography-mass spectrometry was used to analyze the type and content of free and bound aroma compounds in raspberry juice after spontaneous and inoculated fermentation. Sensory analysis was also performed. In addition, Gas chromatography- olfactometry (GC-O) was used to identify their volatiles. The results showed that volatiles in spontaneous and inoculated fermentation wines were similar to those in control wines, where alcohol was the most prominent mellow. However, obvious differences were detected in sensory analysis. After fermentation, 15 volatiles disappeared, but new aromatic esters were detected. GC-O analysis revealed that 10, 21, and 17 free aroma compounds were detected in control, spontaneous, and inoculated raspberry wines, respectively. Of these compounds, eight, 18 and 14 volatiles were identified as ethyl acetate and phenylethyl alcohol, respectively. There were five and eight volatiles found in bound state, while and 3 and 4 compounds were detected respectively, including heptanoic acid and benzenecarboxylic acid.
    53  Screening of -Galactosidase-producing Lactic Acid Bacteria and Analysis of the Enzymatic Synthesis of Galactooligosaccharides by GC-MS
    ZHANG Hong-zhi MA Yan-hong HUANG Kai-hong LI Ya-hui
    2015, 31(12):355-361. DOI: 10.13982/j.mfst.1673-9078.2015.12.053
    [Abstract](1029) [HTML](0) [PDF 746.98 K](1254)
    Abstract:
    Lactic acid bacteria (LAB) strains producing ?-galactosidases with high transgalactosylation activity were screened from 148 LAB strains found in 13 kinds of traditional Chinese fermented foods. The strain 70810 produced ?-galactosidases with the highest transgalactosylation activity and was isolated using a 5-bromo-4-chloro-3-indolyl β-D-galactopyranoside (X-Gal) plate for the primary screening, thin layer chromatography (TLC) for the secondary screening, and gas chromatography (GC) for quantitation. Lactose was used as a single substrate, the synthesis of galactooligosaccharides (GOS) was catalyzed by ?-galactosidases with high transgalactosylation activity, and gas chromatography-mass spectrometry (GC-MS) was used to identify each component. The results showed that the ?-galactosidases produced by strain 70810 had the highest transgalactosylation activity, and the yield of GOS was 39.23 % (m/m). This LAB strain was identified as Lactobacillus plantarum (HQ259238). Among the GOS products derived from enzymatic synthesis, there were nine disaccharides and three trisaccharides and the main structures contained ?-1,6 and ?-1,3 glycosidic bonds. Because strain 70810 was isolated from Chinese Paocai, it is safe. The resulting ?-galactosidases have the highest transgalactosylation activity and can be directly used without separation and purification. Therefore, this strain has potential applications in food and dairy industries.
    54  Effect of Ohmic and Water Bath Heating on Flavor Compounds and Free Fatty Acids of Ground Lamb Longissimus dorsi Muscles
    LU Yi DU Xin DAI Rui-tong
    2015, 31(12):362-369. DOI: 10.13982/j.mfst.1673-9078.2015.12.054
    [Abstract](897) [HTML](0) [PDF 737.17 K](1202)
    Abstract:
    Ground lamb longissimus dorsi muscles were cooked to a center temperature of 95 ℃, in water bath or using ohmic heating with different voltages (5 V/cm, 8 V/cm and 11 V/cm). Taste-active compounds, including free amino acids, succinic acid, 5′-nucleotides and 5′-nucleotide degradation products, were evaluated with high-performance liquid chromatography (HPLC). Chemical components including moisture, protein, crude fat, and sodium chloride were also measured, and the free fatty acid changes during the 20-day storage were evaluated with gas chromatography (GC). The results showed that the samples treated with the low- and medium- voltage (5 V/cm and 8 V/cm) ohmic heating had stronger umami taste than those prepared in the water bath, but the sample treated with high-voltage (11 V/cm) heating had fewer taste-active compounds. Ohmic heating promoted free fatty acid production in a voltage-dependent manner. In the samples treated with high-voltage heating, the oxidation of polyunsaturated fatty acids in meat was strong during the storage, which may have led to the formation of unpleasant aroma. In summary, the samples treated with low- and medium-voltage ohmic heating showed relatively good flavor characteristics, which were slightly better than those prepared in the water bath.
    55  Rapid Detection of Chilling Injury in Cucumbers via Cooling Curve Approach
    XIE Yue ZHANG Min ZHU Sai-sai LIANG Fei-xia YUAN Hai-tao HUANG Ru-guo
    2015, 31(12):370-377. DOI: 10.13982/j.mfst.1673-9078.2015.12.055
    [Abstract](864) [HTML](0) [PDF 900.94 K](1306)
    Abstract:
    The impact of storage under different storage temperatures on quality and cell structure of Shen Qing cucumbers was investigated. Cucumbers were stored at 2 ℃, 8 ℃, 12 ℃, and 20 ℃ and changes in sensory evaluation, index of internal browning, firmness, cooling curve, and intercellular layer thickness were analyzed. The results showed that at 2 ℃, with an extension of storage time, sensory parameters deteriorated, the quality of cucumber fruits decreased, the index of internal browning reduced to 71% after 12 days and some cucumber fruits began to decay. The firmness decreased to 43.88%, while electrolyte leakage increased by 40%. On the other hand, the cucumber fruits did not show any symptoms of deterioration at 12 ℃ and 20 ℃. The cooling curve showed that, with an extension of storage time, the point of temperature jump moved up and the average speed that dropped to the supercooling point increased as well. The freezing point of cucumber fruits was approximately -2 ℃ regardless of storage time. Changes in cell structure indicated that the intercellular layer thickness increased and reached 3.307 μm at 2 ℃ after 10 days; meanwhile, the secondary wall thickness decreased and reached 4.233 μm.
    56  Analysis of Volatile Compounds in Traditional Hurood from Inner Mongolia Region by SPME-GC-MS
    WANG Bei ZHANG Guo-hua WANG Juan ZHANG Ming-xia ZHANG Meng-jiao CHOI Hak-jong HE Guo-qing
    2015, 31(12):378-386. DOI: 10.13982/j.mfst.1673-9078.2015.12.056
    [Abstract](1053) [HTML](0) [PDF 816.03 K](1476)
    Abstract:
    Solid phase microextraction–gas chromatography–mass spectrometry (SPME-GC-MS) was used to analyze the volatile compounds in traditional hurood cheese samples collected from different regions of Inner Mongolia. A total of 84 volatile flavor compounds were identified in the six hurood samples tested, and the major compounds included short- and medium-chain fatty acids, esters, and ketones. Significant differences were found in the volatile flavor components of the hurood samples that had different manufacturing processes and storage times. Fatty acids and esters were the major volatile components in the sour hurood sample B1. For white hurood sample W1, the dominant compounds were fatty acids and alcohols, and the alkene and heterocyclic compound contents in these samples were higher than those in other samples. Fatty acids and ketones were the major compounds in fresh white hurood sample W2. Cooked hurood samples X1 and X2, both with different storage times, showed a relatively high content of fatty acids, and freshly prepared cooked hurood sample X2 had relatively high contents of fatty acids and ketones.
    57  Classification of Kiwi Fruits According to Their Geographical Origin Based on Polyphenolic Compound Profile
    DOU Pei YUAN Ya-hong GUO Jing YUE Tian-li Zhao Xu-bo
    2015, 31(12):387-393. DOI: 10.13982/j.mfst.1673-9078.2015.12.057
    [Abstract](998) [HTML](0) [PDF 765.05 K](1288)
    Abstract:
    For the purpose of evaluating the possibility of identifying the geographical origin of kiwi fruits based on their polyphenolic profiles, the polyphenolic compounds of kiwi fruit samples from the Xixia of He’nan, the Meixian of Shaanxi, the Dujiangyan of Sichuan, and the Jianshi of Hubei province were determined by HPLC. The data were analyzed with a one-way analysis of variance (ANOVA), a principle component analysis (PCA), a K-nearest neighbors (KNN), and a stepwise linear discriminant analysis (SLDA). Subsequently, satisfactory classification models were proposed. The kiwi fruit samples could not be clearly classified by the one-way ANOVA and PCA analyses. The highest cross-validation rate of 96.0% was obtained when 3 was chosen as the K value. Nine polyphenolic compounds were introduced to the SLDA model, which had an overall correct classification rate and cross-validation (leave-one-out method) rate of 100%. These results demonstrate that the polyphenolic compound profiles could be successfully employed to classify the geographical origins of kiwi fruit if they are combined with the appropriate chemometric methods.
    58  Key Aroma Constituents Affecting the Quality of Ripened Pu-erh Tea
    LV Hai-peng ZHANG Yue YANG Ting SHI Jiang LIN Zhi
    2015, 31(12):394-399. DOI: 10.13982/j.mfst.1673-9078.2015.12.058
    [Abstract](800) [HTML](0) [PDF 714.51 K](1168)
    Abstract:
    Ripened pu-erh tea is a post-fermented tea produced from sun-dried green tea in the Yunnan province of China. The headspace-solid phase microextraction-gas chromatography-tandem mass spectrometry (HS-SPME/GC-MS) technique was used to analyze the changes in the relative content of aroma constituents of two ripened pu-erh tea sample groups with different sensory scores for aroma quality. Correlation analysis and principal component analysis showed that the relative levels of 3,4,5-trimethoxy-benzaldehyde, dimethyl itaconate, butanoic acid-2-ethyl-2-propenyl ester, 3,4-dimethoxytoluene, 1,2,3-trimethoxy-5-methyl-benzene, and other aroma constituents showed a significant correlation with the aroma quality score obtained from the sensory evaluation(p < 0.01). The relative content of nerol, nerolidol, and n-hexadecanoic acid were significantly correlated with the aroma the quality score (p < 0.05). This result suggests that the above-mentioned compounds are the key aroma constituents influencing the aroma quality of ripened pu-erh tea. Moreover, a preliminarily partial least squares (PLS) regression model was constructed based on the levels of these key aroma compounds to predict the aroma quality of ripened pu-erh tea.
    59  Distribution of Phosphorus Content in Different Body Parts in Hens and Its Correlation Analysis
    TANG Chun-hong LI Xue-ke ZHANG Chun-hui WANG Chun-qing LI Xia LI Yin
    2015, 31(12):400-405. DOI: 10.13982/j.mfst.1673-9078.2015.12.059
    [Abstract](823) [HTML](0) [PDF 571.83 K](1566)
    Abstract:
    Phosphate content in different body parts of San Huang chickens was evaluated by the molybdenum blue colorimetric method to obtain differences in distribution and to identify correlations between phosphate content and the different body parts of the hen for the use of phosphorus-containing additives in raw poultry meat. The indices included total phosphorus (TP), free phosphate (FP), and phospholipid (PL). The results showed significant differences in phosphate content among different body parts of the hen (P < 0.05). TP content was in the range of 0.97 to 7.08 g/kg in chicken, with highest average content in the breast region. FP content ranged from 300.73 to 3784.51 mg/kg, and PL content ranged from 361.23 to 1998.87 mg/kg. TP content in the viscera was in the range of 4.67 to 7.85 g/kg, with the highest TP content in the spleen and the highest FP and PL content of all viscera in the liver. TP values in whole blood, serum phosphate, and serum phospholipid were 222.14, 8.41, and 8.26 mg/dL, respectively. TP content of the tibia was 114.5 g/kg, and FP content was low in all hen bones. Phosphate content was higher and showed significant correlations in the different body parts of the hen. The high phosphate levels indicate limiting the overall use of phosphorus-containing additives in meat product processing, whereas significant differences in phosphate content in different body parts of the hen indicate that different amounts of P-containing additives should be used during processing.
    60  Effects of Chinese Rice Wine on Changes in Volatile Flavor Compounds during Stewing Pork
    WANG Rui-hua CHEN Jian-chu YE Xing-qian LIU Dong-hong
    2015, 31(12):406-415. DOI: 10.13982/j.mfst.1673-9078.2015.12.060
    [Abstract](1192) [HTML](0) [PDF 921.74 K](1278)
    Abstract:
    Electronic nose and solid-phase microextraction-gas chromatography/mass spectrometry (SPME-GC/MS) were used to analyze the effects of Chinese rice wine on changes in volatile flavor compounds during stewing pork. Both principal component analysis (PCA) and linear discriminant analysis (LDA) were used to analyze the electronic nose data. These results suggest that the stewed-pork flavor was significantly affected by Chinese rice wine (P < 0.05), and that LDA exhibited a better discrimination than PCA. There were 71 volatile components identified from the stewed-pork by SPME-GC-MS, including aldehydes, aliphatic hydrocarbons, alcohols, and ketones. Aldehydes were the main volatile flavor compounds, and the most abundant aldehyde was hexanal. A relative odor activity value (ROAV) was used to evaluate the contributions of all the volatile flavor compounds to the overall flavor of stewed pork. Thirteen key flavor compounds (ROAV≥1) were obtained, including (Z)-2-heptenal, d-limonene, heptanal, benzaldehyde, decanal, octanal, (E)-2-nonenal, nonanal, 1-octen-3-ol, (E,E)-2,4-decadienal, and hexanal, which are mainly found in the aroma. The main flavor compounds were classified into 3 clusters by cluster analysis (CA), which revealed that (E,E)-2, 4-decadienal and hexanal were the crucial volatile flavor compounds for the distinction of different samples.
    61  Neuroprotection by Tea Bioactive Components in Alzheimer’s Disease: a Review
    GAO Xiong CHEN Zhong-zheng ZHANG Yuan-yuan LIN Xiao-rong LI Bin
    2015, 31(12):416-425. DOI: 10.13982/j.mfst.1673-9078.2015.12.061
    [Abstract](1561) [HTML](0) [PDF 795.63 K](2041)
    Abstract:
    Alzheimer’s disease (AD) is a progressive neurodegenerative disorder of central nervous system. The clinical manifestations of this disease are the decline in cognitive capacity and memory, and the main pathological characteristics of AD are intracellular neurofibrillary tangles and extracellular senile plaque in neurons. At present, various hypotheses on the AD pathogenesis have been reported, such as amyloid-β peptide (Aβ) cascade hypothesis, Tau hyperphosphorylation hypothesis, cholinergic hypothesis, oxidative stress hypothesis, etc. Tea contains catechins, theanine, and other natural bioactive components. Previous studies have shown that the bioactive components of tea can provide multi-targeted neuroprotection in AD. Particularly through the regulation of α-, β-, and γ-secretase activities or protein kinase C and other signaling pathways, epigallocatechin-3-gallate (EGCG) can reduce the production of Aβ, prevent the aggregation of Aβ or disassemble the preformed Aβ fibrils, inhibit hyperphosphorylation of Tau protein, modulate levels of neurotransmitters (acetylcholine and glutamate), and increase the resistance to oxidative stress, thus preventing AD. The main findings on pathogeneses of AD and the research progress on the neuroprotective mechanisms of tea bioactive components in AD over the last decade are reviewed in this paper.

    Editor in chief:李琳

    Inauguration:现代食品科技

    International standard number:ISSN 1673-9078

    Unified domestic issue:CN 44-1620/TS

    Domestic postal code:46-349

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