Volume 32,Issue 10,2016 Table of Contents

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  • 1  Resveratrol Attenuates the Toxicity of Zearalenone toward Human Embryonic Kidney 293 Cells
    SANG Ya-qiu ZHANG Gen-yi LI Wen-zhu
    2016, 32(10):1-8. DOI: 10.13982/j.mfst.1673-9078.2016.10.001
    [Abstract](841) [HTML](0) [PDF 1.54 M](1149)
    Abstract:
    Zearalenone (ZEA), a non-steroidal estrogenic mycotoxin that is widely present in moldy grains, has estrogen-like activity and can cause reproductive dysfunction. However, there have been few studies on the nephrotoxicity of ZEA. Resveratrol (RSV) is a polyphenolic compound present in red wine and grapes that possesses antioxidant activity. Human embryonic kidney (HEK 293) cells were treated with different concentrations of ZEA (3, 15, 75, 150, and 300 ?M), RSV (0, 0.01, 0.1, 1, 10, and 100 ?M), and DL-?-lipoic acid (LA) (0, 1, 10, 100, and 1000 ?M) for 24 h. Cell viability measurements showed that the half maximal inhibitory concentration (IC50) of ZEA against HEK293 cells was 80 ?M, while RSV and LA treatment did result in significant damage to the cells. Cells were pretreated with RSV and LA for 24 h, followed by ZEA treatment for 24 h. The cell proliferative ability and levels of reactive oxygen species (ROS), malondialdehyde (MDA), superoxide dismutase (SOD), and manganese form of SOD (MnSOD) were measured, and the results indicated that RSV/LA could enhance the cellular antioxidant activity and reduce the cytotoxicity and oxidative damage caused by ZEA. Additionally, ZEA treatment increased expression of the pro-apoptotic gene Bax, but had no impact on the expression of SIRT1 or the anti-apoptotic gene Bcl-2. In contrast, RSV pretreatment significantly increased the expression of both Bcl-2 and SIRT1, reduced the expression of Bax, and had an anti-apoptotic effect.
    2  Heptoprotective Effects of Flavonoids from Buddleja officinalis Maxim. (L.) DC. against CCl4-induced Acute Hepatic Damage in Mice
    CAO Jian-feng LU Jing-bo TENG Shu-xue REN Chao-hui WANG Hong-mei
    2016, 32(10):9-13. DOI: 10.13982/j.mfst.1673-9078.2016.10.002
    [Abstract](1042) [HTML](0) [PDF 1.43 M](974)
    Abstract:
    The hepatoprotective effects of flavonoids of Buddleja officinalis Maxim. (L.) DC. (BMF) on CCl4-induced liver damage in mice were studied. The flavonoids extraction was carried out using 70% ethanol. The results showed that BMF extracts at doses 50 and 100 mg/kg/d significantly lowered the levels of serum alanine transaminase (ALT), aspartate aminotransferase (AST), alkaline phosphatase (ALP), cholinesterase (ChE), lactate dehydrogenase (LDH), total bilirubin (TIBL), and hepatic malondialdehyde (MDA). In addition, the elevated values of liver index and spleen index induced by CCl4 (p<0.05) were suppressed by the BMF extracts. Moreover, the extracts enhanced superoxide dismutase (SOD) activity (p<0.05) and glutathione (GSH) levels (p<0.05) significantly compared to those of the model control group. Furthermore, 50 mg/kg/d BMF showed a stronger effect, which was close to that of silymarin (positive control drug). The results of the histopathological section demonstrated that BMF could mitigate the CCl4-induced damage in the liver tissues, thereby reducing the extent of pathological damage. The protective mechanism of BMF is possibly related to the free radicals scavenging activity and the inhibition of lipid peroxidation.
    3  Screening of Probiotic Bifidobacterium Strains from Infants and Study of Their Intestinal Colonization Ability
    HAN Jun-yan ZHAO Guo-zhong YANG Bo LIU Xiao-ming ZHANG Hao CHEN Wei
    2016, 32(10):14-21. DOI: 10.13982/j.mfst.1673-9078.2016.10.003
    [Abstract](806) [HTML](0) [PDF 1.03 M](1606)
    Abstract:
    Bifidobacterium strains with potential probiotic properties were screened from infant feces and their colonization ability in the intestine was explored, to provide potential probiotic strains for the development of Bifidobacterium products. De Man, Rogosa, and Sharpe (MRS) medium was used to isolate and purify the samples, and detection of fructose-6-phosphate phosphoketolase (F6PPK) and analysis of 16S rDNA sequences were performed on the strains. The probiotic properties of the strains, including tolerance to simulated gastrointestinal fluids and bile salts, inhibition of foodborne pathogenic bacteria (Escherichia coli, Salmonella spp., Listeria monocytogenes, etc.,) and adhesion capacity to HT-29 cells were determined. The screened Bifidobacterium strains with potential probiotic properties were used in animal experiments to measure their intestinal colonization ability. After isolation, 27 Bifidobacterium strains were identified from seven Bifidobacterium species using molecular biology: Bifidobacterium longum, Bifidobacterium breve, Bifidobacterium bifidum, Bifidobacterium pseudocatenulatum, Bifidobacterium infantis, Bifidobacterium animalis, and Bifidobacterium adolescentis. In vitro experiments showed that B. longum A9, B. breve A4, B. bifidum B6, B. longum C6, B. adolescentis F8, and B. infantis H6 had stronger potential probiotic properties. The animal experiments showed that B. infantis H6 and B. longum C6 had stronger gut colonization ability. The results demonstrate that B. infantis H6 and B. longum C6 have potential as good probiotic Bifidobacterium strains that can be applied to the development of Bifidobacterium products.
    4  Neuroprotective Effects of Different Protein Hydrolysates against Oxidative Stress-induced Cytotoxicity in PC12 Cells
    LI Wen-zhi XU Ju-cai SU Guo-wan ZHAO Mou-ming
    2016, 32(10):22-27. DOI: 10.13982/j.mfst.1673-9078.2016.10.004
    [Abstract](803) [HTML](0) [PDF 1.46 M](1432)
    Abstract:
    Here, the effects of three protein hydrolysates (cerebrolysin, cod peptide, and walnut peptide) on rat pheochromocytoma (PC12) injured by H2O2 was evaluated. The results showed that addition of H2O2 decreased the number of viable PC12 cells and altered cell morphology, resulting in shrunken circular or oval shapes accompanied by disappearance of the peripheral halo. However, cerebrolysin exhibited the strongest protective effects against H2O2-induced oxidative injury in PC12 cells, followed by walnut peptide, whereas no significant effect was observed in the presence of cod peptide. Additionally, all three hydrolysates supported proliferation and survival of the injured cells. These findings indicated that walnut peptide constituted a potential raw food material capable of improving cerebral dysfunction.
    5  Regulation of Lipid Metabolism by Octacosanol in Rats
    HE Wen-sen WANG Hui-hui ZHU Jia-qi GU Ye-nan
    2016, 32(10):28-33. DOI: 10.13982/j.mfst.1673-9078.2016.10.005
    [Abstract](673) [HTML](0) [PDF 971.12 K](1143)
    Abstract:
    The effect of octacosanol on serum lipids and the liver of rats fed a high-fat diet was investigated. Thirty Sprague-Dawley rats were divided into three groups: normal control group (n=10), high-fat control group (n=10), and octacosanol group (n=10). The content of serum total cholesterol, triglycerides, low-density lipoprotein-cholesterol (LDL-C), high-density lipoprotein-cholesterol (HDL-C), aspartate aminotransferase, alanine transaminase and thiobarbituric acid (TBA) were measured at the middle (weeks 4 and 8) and end (week 10) of the experiment, and the condition of hepatic steatosis was analyzed. The results showed that the serum triglyceride content of rats in the octacosanol group at weeks 4, 8 and 10 were significantly decreased by 26.81% (p=0.08), 44.77% (p=0.03) and 32.22% (p=0.03), respectively, compared to those in the high-fat group. The total cholesterol (TC) content of rats at weeks 4, 8 and 10 in the octacosanol group were significantly decreased by 16.76% (p=0.18), 16.21% (p=0.043) and 8.43% (p=0.07), respectively, compared to those the high-fat group. The serum HDL-C level, average body weight, and daily food intake were not affected by octacosanol. Pathological sectioning and liver function analysis indicated that octacosanol could effectively prevent hepatic steatosis without negatively affecting liver function. The results indicate that octacosanol can be used to regulate blood lipids and prevent hepatic steatosis. Therefore, octacosanol can be used as a functional food ingredient in the prevention of cardiovascular and cerebrovascular diseases.
    6  Radish Seed Oil Characteristics and Laxative Effects in Mice
    ZHAO Gong-ling MO Hai-zhen
    2016, 32(10):34-38. DOI: 10.13982/j.mfst.1673-9078.2016.10.006
    [Abstract](777) [HTML](0) [PDF 391.63 K](917)
    Abstract:
    The composition of radish seed oil and its laxative effects in mice were investigated. The physicochemical indices, fatty acid composition, and the content of various active substances were measured using chemical methods. High, medium, and low dosages of radish seed oil were administered to mice by gavage, and the fecal mass, number of fecal pellets, time of the first black pellet, and ink propulsion rate were determined. Several types of fatty acids were identified in radish seed oil, including 36.18% erucic acid, 20.22% linolenic acid, 19.80% oleic acid, 12.35% linoleic acid, and small amounts of other fatty acids. Unsaturated fatty acids accounted for 88.74% of the total fatty acids. The content of tocopherol, sulforaphene, and sterol in radish seed oil was 1.5984 mg/g, 55.35 mg/kg, and 14.3201 mg/g, respectively. Replacing the soybean oil in basal feed formula with 25~100% radish seed oil showed a significant anti-constipation effect in mice. Mice gavage-fed with radish seed oil at 1.0~3.0 g/(kg?bw) showed significantly improved small intestine peristalsis when constipated. Constipated mice were almost cured by radish seed oil doses of 2.0~3.0 g/(kg?bw). Radish seed oil has several beneficial qualities, including anti-constipation effects, and shows a broad application prospect.
    7  Soybean Fiber as Particle Stabilizers for Oil-in-water Pickering Emulsions
    ZHAO Qiang-zhong ZHOU Hai-mei
    2016, 32(10):39-44. DOI: 10.13982/j.mfst.1673-9078.2016.10.007
    [Abstract](1461) [HTML](0) [PDF 4.58 M](1436)
    Abstract:
    In recent years, there has been increasing interest in developing food-grade Pickering stabilizers due to their potential applications in formulations of novel functional foods. This study investigated the properties of soybean fiber as stabilizers for corn oil-in-water Pickering emulsions. The influence of soybean fiber concentrations [0.125~1.0% (m/m)] and oil mass fractions [Φ: 10~40% (m/m)] on emulsion stability was examined by measuring changes in size, microstructure, ζ-potential, creaming index, and centrifugal stability. The results showed that at Φ of 10%, increasing the concentration was favorable to formation of emulsions with bigger droplet size and flocculation degree and greater stability against coalescence and creaming. At concentrations of 0.75% and an increase in Φ, droplet size progressively increased, emulsion stability dropped rapidly, and the oil separated. These findings demonstrated that water-insoluble dietary soybean fiber exhibited good potential for use as a Pickering-type stabilizer. Furthermore, these results provided valuable insights for further research on the stability of Pickering emulsions stabilized by water-insoluble dietary soybean fiber.
    8  Study on the Antifungal Mechanisms of the Main Active Ingredients of Ramulus cinnamomi against Penicillium italicum
    CHEN Yu-huan WAN Chun-peng PENG Xuan CHEN Jin-yin
    2016, 32(10):45-51. DOI: 10.13982/j.mfst.1673-9078.2016.10.008
    [Abstract](948) [HTML](0) [PDF 1.12 M](1130)
    Abstract:
    Penicillium italicum was used as the test fungal species in this study to investigate the antifungal mechanism of the main active ingredients of Ramulus cinnamomi, namely cinnamaldehyde and cinnamic acid. The mechanisms of the action of cinnamaldehyde and cinnamic acid were identified by evaluating their effects on spore germination, cell membrane permeability, mycelial morphology, soluble sugar content, and the activities of key metabolic enzymes. Results showed that the minimum inhibitory concentration (MIC) and the minimum fungicidal concentration (MFC) of cinnamaldehyde were 0.025 mg/mL and 0.1 mg/mL, respectively, and the MIC and MFC of cinnamic acid were 0.1 mg/mL and 0.4 mg/mL, respectively. Compared to the control group, the treated fungi had a low spore germination rate, distorted, swollen, and broken mycelia, elevated cell membrane permeability, reduced soluble sugar and protein content, and reduced activities of succinate dehydrogenase (SDH) and malate dehydrogenase (MDH). The experimental results indicated that cinnamaldehyde and cinnamic acid could inhibit spore germination and mycelial growth in Penicillium italicum, damage the cell membrane to increase permeability, facilitate leakage of intracellular contents, interrupt the tricarboxylic acid cycle (TCA) process, and block the energy-generating metabolic pathways, thus inhibiting the growth and development of mycelia.
    9  Construction of a Fusion Protein to Improve the Catalytic Performance of Recombinant Glucose Isomerase
    DENG Hui WANG Guang-lin CHEN Nai-dong WEI Chuan-bao
    2016, 32(10):52-59. DOI: 10.13982/j.mfst.1673-9078.2016.10.009
    [Abstract](628) [HTML](0) [PDF 2.49 M](812)
    Abstract:
    To study the effect of the N-terminal protein sequence of type II xylose/glucose on type I xylose/glucose, the N-terminal 31 amino acid sequence of type II glucose isomerase (GIase) from the hyperthermophilic bacterium, Thermoanaerobacter thermohydrosulfuricus (TTGIase) was fused to the N-terminus of the type I glucose isomerase from Thermobifida fusca (TFGIase), to construct the fusion protein N-TFGIase. The experimental results showed that under the same culture and induction conditions, total yield of N-TFGIase produced by the bacteria was approximately 40% higher than that of TFGIase. The specific enzyme activity of N-TFGIase was 26% higher than that of TFGIase and the optimum temperature of N-TFGIase was 5 ℃ higher than that of TFGIase. The half-life of N-TFGIase at 75 ℃ was extended by 30% compared to that of TFGIase, and the optimum pH of N-TFGIase was reduced by 1.0 compared to that of TFGIase. Sequence analysis showed that the mRNA secondary structure of the N-terminal sequence of TTGIase did not form a blocked cervical-loop structure, thereby improving the efficiency of expression of the fusion protein. The hydrophobicity indices of 31 amino acid residues of the N-terminal sequence were all less than zero, favoring the initial folding and packaging of the fusion protein. The proportion of acidic amino acid residues was approximately twice that of the basic amino acid residues of the N-terminal sequence, thereby reducing the impact of the acidic medium environment on the surface of the fusion protein molecules.
    10  Preparation of Se-enriched Polysaccharides from Catathelasma ventricosum by Two Approaches and Their Antioxidant and Antihyperglycemic Activities
    LIU Yun-tao ZENG Si-qi TANG Qian-qian YOU Yu-xian LI Yi-wen CHEN Di LIU Ai-ping LI Cheng
    2016, 32(10):60-65. DOI: 10.13982/j.mfst.1673-9078.2016.10.010
    [Abstract](1021) [HTML](0) [PDF 752.71 K](1056)
    Abstract:
    The effects of selenium concentration on the productivity, amount of enriched selenium, conversion rate of organic selenium, and content of organic selenium per unit dry weight of Catathelasma ventricosum for two selenium enrichment methods (solid culture and liquid culture) were analyzed and evaluated. C. ventricosum was used as the carrier and sodium selenite as the selenium source. The results showed that under optimal selenium concentration conditions, 91.30 g dry fruiting body per kilogram of culture medium was obtained using the solid culture method, and the corresponding amount of enriched selenium, conversion rate of organic selenium, and content of organic selenium were 69.80 μg/g, 92.60%, and 64.63 μg/g, respectively. Using the liquid culture method, 4.50 g dry mycelia per liter of culture medium was obtained, and the amount of enriched selenium, conversion rate of organic selenium, and content of organic selenium were 199.50 μg, 84.60%, and 168.78 μg/g, respectively. Furthermore, the in vitro antioxidant and antihyperglycemic activities of fruiting body Se-polysaccharides, mycelial Se-polysaccharides, fruiting body polysaccharides, and mycelial polysaccharides were investigated. The results indicated that fruiting body Se-polysaccharides and mycelial Se-polysaccharides had higher antioxidant and antihyperglycemic activities than fruiting body polysaccharides and mycelial polysaccharides, likely because of the enrichment of selenium. In addition, selenium-polysaccharides exhibited higher antioxidant and antihyperglycemic activities than the positive control.
    11  The Inhibitory Effect of B-type Procyanidin Dimers from Peanut Skins on the Formation of Acrylamide
    ZHOU Ting LEI Run-mei ZHAO Xiao-dan YANG Jing CHEN Yang LIU Rui LEI Run-mei ZHAO Xiao-dan YANG Jing CHEN Yang LIU Rui
    2016, 32(10):66-71. DOI: 10.13982/j.mfst.1673-9078.2016.10.011
    [Abstract](783) [HTML](0) [PDF 683.75 K](1016)
    Abstract:
    Acrylamide is a neurotoxin and carcinogen. Plant polyphenols have attracted increasing attention for their use in developing effective inhibitors against acrylamide formation during food processing. In order to study the inhibitory effect of oligomeric procyanidins on acrylamide formation, peanut-skin procyanidin (PSPc) mixtures were subjected to chromatography using Toyopearl HW-40 (S) resin to yield PSPc-2 fractions identified using reversed-phase high-performance liquid chromatography combined mass spectrometry (RP-HILC-ESI-MS). The inhibitory effect of the PSPc-2 fraction on acrylamide formation in an asparagine/glucose and French fry model food systems was evaluated and compared. The maximum-inhibition rate for acrylamide formation was 66.47±1.15% and 70.59±2.34% when 0.05 mg/mL and 0.1 mg/mL of PSPc-2-fraction solutions were added in asparagine/glucose model system and French fry model system, respectively. Furthermore, the PSPc-2 fraction primarily contained two kinds of B-type procyanidin dimers.
    12  Cloning, Expression, and Enzymatic Properties of κ-Carrageenase from Pseudoalteromonas carrageenovora
    LI Jia-jia NI Hui CAI Hui-nong ZHU Yan-bing XIAO An-feng
    2016, 32(10):72-77. DOI: 10.13982/j.mfst.1673-9078.2016.10.012
    [Abstract](890) [HTML](0) [PDF 968.21 K](1072)
    Abstract:
    A κ-carrageenase gene from the bacterium Pseudoalteromonas carrageenovora ASY5 was cloned into a pET-28a expression vector and expressed in Escherichia coli BL21 (DE3). The length of the obtained κ-carrageenase gene sequence after cloning was 1194 base pairs (bp), and this gene encoded a protease (molecular weight: 48 ku) composed of 398 amino acid (AA) residues. Based on domain analysis, this κ-carrageenase belonged to the GH16 glycohydrolase family. The enzymatic properties of the recombinant κ-carrageenase were studied, and this enzyme specifically degraded κ-carrageenan. The results also indicated that the optimal temperature and pH for the enzyme were 55 ℃ and pH 9.0, respectively. The recombinant κ-carrageenase retained more than 95.0% and 60.0% of the maximum enzymatic activity after 1 h of incubation at 40 ℃ and below 45 ℃, respectively, and retained more than 80.0% of the maximum enzymatic activity after 30 min of incubation at a pH range of 8.0~10.0. The activity of the recombinant enzyme was significantly promoted at low concentrations of Na+ and K+, and 1 mmol/L Sn2+, Fe3+, ethylene diamine tetraacetic acid (EDTA), dithiothreitol (DTT), Tween-20, Tween-80, Triton X-100, β-mercaptoethanol, sodium dodecyl sulfate (SDS), and urea. The enzymatic activity was inhibited to various degrees by high concentrations of Na+ and K+ and 1 mmol/L Cd2+, Ba2+, Mg2+, Fe2+, and Ca2+.
    13  Extraction and Structural Characterization of Celluloses and Hemicelluloses from Pineapple Peels
    ZHOU Duan HUANG Hui-hua
    2016, 32(10):78-83. DOI: 10.13982/j.mfst.1673-9078.2016.10.013
    [Abstract](782) [HTML](0) [PDF 663.62 K](1414)
    Abstract:
    Celluloses and hemicelluloses were isolated and extracted from pineapple peels by alkaline peroxide treatment, and four different kinds of cellulose fractions (C0, C1, C2, and C3) and four kinds of hemicellulose fractions (H1, H2, H3, and H4) were obtained. The structures of cellulose and hemicellulose were characterized by ion chromatography (IC), Fourier transform infrared spectroscopy (FTIR), thermogravimetric (TG) analysis, and differential scanning calorimetry (DSC). The results showed that hemicellulose and lignin could be effectively removed by alkaline peroxide treatment. IC analysis indicated that the glucose content of cellulose fraction C3 was above 93%, showing a significantly higher purity than those of C0, C1, and C2. TG and DSC analysis showed that cellulose fraction C3 had a maximum decomposition rate at 335.8 ℃ and a melting exothermic peak at 128.8 ℃. The total yield of four hemicellulose fractions was about 15.61%, and the four hemicellulose samples had similar structures. IC analysis indicated that the hemicelluloses in pineapple peels were composed of arabinose, glucose, galactose, and xylose. TG and DSC showed that hemicellulose H3 had a maximum pyrolysis rate at 285.2 ℃ and a strong melting exothermic peak at 124.5 ℃.
    14  Analysis of Genes Involved in the Synthesis and Modification of Iridoids of Rehmannia glutinosa
    ZHU Yun-hao ZHAO Le DONG Cheng-ming ZHENG Xiao-ke FENG Wei-sheng
    2016, 32(10):84-89. DOI: 10.13982/j.mfst.1673-9078.2016.10.014
    [Abstract](714) [HTML](0) [PDF 555.58 K](1008)
    Abstract:
    The Illumina HiSeq 2500 sequencing (RNA-Seq) method was used to analyze the transcriptome of Rehmannia glutinosa virus-free seedlings in this paper. The transcriptome information was obtained, and protein functional annotation, Kyoto encyclopedia of genes and genomes (KEGG) metabolic pathway analysis, and other bioinformatics analyses were conducted on the constructed R. glutinosa Unigene database, in order to deeply explore the genes related to biosynthesis and modification of iridoids in R. glutinosa. High-throughput sequencing technology was used for transcriptome sequencing analysis in R. glutinosa seedlings, generating 13.61 GB of clean data, and 70,778 unigenes were obtained after de novo assembly. Among them, 33,428 unigenes (47.23%) could be annotated in public non-redundant (Nr) databases, including the Swiss protein database (Swiss-Prot), protein families (Pfam), eukaryotic orthologous groups (KOG), KEGG, gene ontology (GO), and cluster of orthologous groups (COG). The transcripts encoding known enzymes involved in biosynthesis and post modification of terpenoids were discovered in the Illumina dataset, and 81 unigenes involved in terpenoid backbone biosynthesis were identified. Additionally, 226 unigenes might be involved in the cytochrome P450 (CYP450)-mediated oxidative modification of iridoid backbones, and 102 unigenes were associated with uridine diphosphate (UDP)-glycosyltransferases (UGTs). The transcriptome data from this study lays a basis for the study of the biosynthesis of iridoids and provides a reference for the follow-up analysis of gene functions and other studies.
    15  Influence of Herbal Essential Oil from Ferula spp. on Quorum Sensing in Chromobacterium violaceum
    WANG Jin-li ZHOU Ai-lian LIN Qi-yang LIU Ming-xin BAI Wei-juan LI Mei-juan FANG Ting
    2016, 32(10):90-95. DOI: 10.13982/j.mfst.1673-9078.2016.10.015
    [Abstract](704) [HTML](0) [PDF 969.51 K](941)
    Abstract:
    The broth microdilution method was used to evaluate the antibacterial activity of Ferula essential oil (FEO), and the quorum sensing (QS) inhibitory activity of FEO was evaluated using Chromobacterium violaceum as a bacterial model. The results revealed that FEO could be used as a food antimicrobial agent and quorum sensing inhibitor. FEO showed a strong inhibitory effect on bacterial growth at minimum inhibitory concentration (MIC) of 0.25 mg/mL for all tested bacteria. Additionally, the minimum bactericidal concentration (MBC) values of FEO against Cronobacter sakazakii, Escherichia coli, Salmonella typhimurium, and Listeria monocytogenes were 0.25, 0.50, and 0.48 mg/mL, respectively. Additionally, the paper disks containing FEO at 6.25 and 12.5 mg/mL significantly inhibited the pigment produced by C. violaceum, but did not affect the growth of C. violaceum CVO26. However, when the concentration was increased to 25 mg/mL, both bacterial growth and the pigment production were inhibited. The FEO samples at all tested concentrations inhibited violacein production by C. violaceum ATCC 12472, and even FEO at the lowest concentration (0.13 mg/mL) reduced pigment production by more than 38%. In addition, the viability of C. violaceum was not affected when the concentrations of FEO samples were 0.13, 0.50, and 1.0 mg/mL, and only the FEO at the highest concentration (2.0 mg/mL) inhibited the bacterial growth and reduced bacterial counts by 1.37 log CFU/mL after incubation. These results show that FEO can effectively affect the quorum sensing system in Chromobacterium violaceum as a novel QS inhibitor.
    16  Effect of Whey Powder on Thermodynamic and Pasting Properties of High-gluten Flour and the Rheological Properties of Dough
    MA Juan WU Yan GUO Rui WU Jin-hong
    2016, 32(10):96-101. DOI: 10.13982/j.mfst.1673-9078.2016.10.016
    [Abstract](760) [HTML](0) [PDF 605.19 K](1251)
    Abstract:
    The effect of whey powder on the thermodynamic and pasting properties of high-gluten flour and the rheological properties of dough was investigated using differential scanning calorimeter (DSC), rapid viscosity analyzer (RVA), farinograph, and extensograph. DSC test results indicated that the addition of 3.0% and 5.0% whey powder significantly increased the initial pasting temperature and enthalpy value of high-gluten flour compared to those of blank high-gluten flour. RVA test results showed that the peak, trough, final viscosities, and breakdown and setback of high-gluten flour decreased with increasing amounts of added whey powder, whereas pasting temperature showed an upward trend. In addition, the results of farinograph experiments revealed that with whey powder, the water absorption and development time of the dough decreased, whereas the stability time and farinograph quality number of the dough increased. In the extensograph experiments, the tensile curve area, resistance to stretching, and resistance to extension (R/E) ratio showed an increasing trend with increasing amounts of whey powder, whereas the extensibility showed a decreasing trend. In general, the addition of whey powder improved the thermodynamic stability and anti-retrogradation ability of high-gluten flour, and optimized the rheological characteristics of dough.
    17  Gelatinization and Rheological Properties of Starch Nanoparticles in Different Plasticizers
    CHANG Ran-ran GE Sheng-ju YANG Jie XIONG Liu SUN Qing-jie
    2016, 32(10):102-108. DOI: 10.13982/j.mfst.1673-9078.2016.10.017
    [Abstract](893) [HTML](0) [PDF 3.07 M](900)
    Abstract:
    Waxy maize starch was used as the raw material in this work, and starch nanoparticles (SNPs) were prepared through recrystallization of short-chain amylose and debranching using pullulanase. The patterns of the changes in the thermal, retrogradation, and rheological properties of the different concentrations of SNPs in aqueous glycerin, sorbitol, and glucose solutions were studied using a differential scanning calorimeter (DSC) and a dynamic rheometer. The results of the DSC showed that with the addition of sorbitol, glucose, and glycerol solutions (plasticizer/water ratio: 1:1 m/m), the gelatinization onset temperatures of SNPs were increased by 10.85 ℃, 10.96 ℃, and 15.02 ℃, respectively, and the gelatinization conclusion temperatures of SNPs were increased by 9.29 ℃, 9.17 ℃, and 12.40 ℃, respectively. The retrogradation test indicated that the plasticizers could inhibit the retrogradation of SNPs. When the content of SNPs increased, the storage modulus of SNPs in the plasticizer system increased markedly, the loss modulus was greater than the storage modulus, and the gelation properties were enhanced. For 20% SNPs, the storage modulus was around 10 Pa?s in sorbitol solution and glycerin solution, and more than 1000 Pa?s in glucose solution; the loss modulus was in the range of 100~500 Pa?s in glucose solution, indicating that the SNPs-glucose solution exhibited stronger gelation properties. This study provides a theoretical basis for the production of biodegradable starch films with SNPs in different plasticizers.
    18  Study on the Kinetics during Salting Process and Quality Changes of Stichopus japonicus in Different Salting Conditions
    SONG Liang BI Jing-ran LI Yan ZHAO Jing LIU Yan DONG Xiu-ping WEN Cheng-rong
    2016, 32(10):109-117. DOI: 10.13982/j.mfst.1673-9078.2016.10.018
    [Abstract](758) [HTML](0) [PDF 6.72 M](956)
    Abstract:
    The changes in the quality of sea cucumber (tissue structure of body wall, microstructure, rheological properties and textural properties) under three salting conditions (15% salt solution, saturated salt solution, and dry salt) were studied in this work, and the evolution kinetics during the salting of sea cucumber were explored. When the sea cucumber samples were treated with saturated salt solution and dry salt, the shrinkage of collagen fibers of sea cucumber body wall occurred, and the structural arrangement tended to became denser. Meanwhile, the storage modulus and loss modulus gradually increased. The hardness, cohesiveness, and chewiness increased, and the elasticity and resilience gradually decreased. When the sample was treated in 15% salt solution, the trend of the changes during the early stage of the salting process was similar to those in the saturated salt solution and dry salt. At the late stage of salting process, collagen fibers of sea cucumber body wall swelled, the spaces of tissue structure increased, and the storage modulus, loss modulus, hardness, cohesiveness, and chewiness decreased. The results of kinetic fitting model indicated that, for the body wall of sea cucumbers treated with high salinity, the salting process followed the principle of one-direction forward osmosis. This study indicates that the different salting conditions have significant impacts on the quality of sea cucumbers, and can provide a scientific basis for the determination of the salting conditions for sea cucumber.
    19  Inhibition Mechanism against Retrogradation of Fresh Wet Noodle by Emulsifiers
    XIAO Dong ZHOU Wen-hua DENG Hang HUANG Yang
    2016, 32(10):118-124. DOI: 10.13982/j.mfst.1673-9078.2016.10.019
    [Abstract](754) [HTML](0) [PDF 1021.46 K](891)
    Abstract:
    The effects of the amount of two emulsifiers and storage time on the thermodynamic behavior of fresh wet noodle starch were investigated in this study. Using differential scanning calorimetry (DSC), the Avrami equation, and HyperChem 8.0 software, both the aging kinetics and molecular structure model of fresh wet noodle were analyzed after adding two different emulsifiers–stearoyl lactylate (SSL) and β-cyclodextrin (β-CD). The results showed that the optimal amounts of SSL and β-CD were 0.2% and 0.10%, respectively. Compared with the control(blank) group, the emulsifier/fresh wet noodle system had a more orderly and compact structure, and a lower retrogradation enthalpy. The ranges of the nucleation mode (n1) and crystallization rate constant (k1) of SSL/fresh wet noodle system were 0.743~0.759 and 0.328~0.353, respectively, and the nucleation mode (n2) and crystallization rate constant (k2) of β-CD/fresh wet noodle system were 0.748~0.785 and 0.321~0.356, respectively. Additionally, the nucleation modes of the emulsifier/fresh wet noodle constantly approached spontaneous nucleation, and the crystallization rate constants were lower than that of the blank group. The Hyperchem 8.0 software simulation showed that emulsifiers could open and insert themselves into the double helix structure that was formed in the process of starch aging, so it could contain the amylose and form an amorphous region. These results indicate that the addition of emulsifiers can delay the aging of fresh wet noodle and provide a reference for extending shelf time of fresh wet noodle.
    20  Influence of Silk Protein on Structure and Sol Properties of Konjac Glucomannan
    XIE Bing-qing PANG Jie XIE Jian-hua TAN Xiao-dan Srinivas Janaswamy
    2016, 32(10):125-130. DOI: 10.13982/j.mfst.1673-9078.2016.10.020
    [Abstract](705) [HTML](0) [PDF 1.74 M](896)
    Abstract:
    Here, the influence of silk protein on the structure and sol characteristics of konjac glucomannan (KGM) was studied. Mathematical analysis of the swelling equilibrium was performed to determine changes in the partial molar free energy and predict parameters associated with the swelling equilibrium. Additionally, the structures and rheological properties of silk protein-KGM hybrids were investigated by Fourier transform infrared spectroscopy (FT-IR)and scanning electron microscopy (SEM) as well as the rheological experiments. The results revealed that silk protein exerted significant influences on KGM structure and sol properties, with damage to hydrogen bonds in the KGM structure increasing along with increase in the ratio of silk protein, thereby leading to decreases in gel viscosity and elasticity.
    21  Determination of Antioxidant Activities of Volatile Extracts from Shanxi Aged Vinegar during Production
    ZHU Hong ZHANG Cai REN Chang-zhong LI Zai-gui
    2016, 32(10):131-137. DOI: 10.13982/j.mfst.1673-9078.2016.10.021
    [Abstract](720) [HTML](0) [PDF 751.07 K](915)
    Abstract:
    The volatile extracts of Shanxi aged vinegar (SAV) from alcoholic fermentation, acetic acid fermentation, and thermal processing were determined, and their antioxidant activities were investigated by DPPH assay, aldehyde/carboxylic acid assay, and cellular assay. The results of DPPH assays showed that SAV volatile extracts exhibited high and dose-depended antioxidant activity. The highest antioxidant activity was obtained at the beginning of acetic acid fermentation, followed by that measured at the end of thermal processing. The aldehyde/carboxylic acid assay also demonstrated relatively high and dose-depended antioxidant activity in SAV volatile extracts, with the highest antioxidant activity observed at the end of thermal processing. The levels of reactive oxygen species increased during the cellular assay, indicating that SAV volatile extracts became pro-oxidant in HepG2 cells. These results suggested that SAV volatile extracts showed strong in vitro antioxidant activities, but minimal in vivo antioxidant activities.
    22  Isolation and Identification of the Pathogen Causing Fruit Rot in Harvested Chinese Olives
    CHEN Nan-quan CHEN Yi-hui LIN He-tong LIN Yi-fen WANG Hui
    2016, 32(10):138-142. DOI: 10.13982/j.mfst.1673-9078.2016.10.022
    [Abstract](834) [HTML](0) [PDF 1.08 M](886)
    Abstract:
    Fruit rot is a major disease symptom in harvested Chinese olive fruit. In order to clarify the chief pathogens causing fruit rot in harvested Chinese olives, the fruit of ‘Changying’ Chinese olive [Canarium album (Lour.) Raeusch ‘Changying’], a main Chinese olive cultivar in Fujian Province, was used for isolating pathogens causing fruit rot via tissue isolation and traditional pure culture, followed by pathogenicity verification of the isolated pathogen by Koch’s postulates. The DNA of the isolated pathogen was extracted by fungal genomic DNA-isolation methods, polymerase chain reaction (PCR) was used to amplify rDNA internal transcribed spacer-region sequences, and the amplified product was sequenced. The homologous nucleotide sequences of the pathogen were further analyzed using the basic local alignment search tool (http://blast.ncbi.nlm.nih.gov/Blast.cgi). The corresponding phylogenetic tree for the isolated pathogen was constructed using the neighbor-joining method combined with morphological, molecular biology, and phylogenetic analysis to identify the pathogenic bacterial species causing ‘Changying’ Chinese olive fruit rot. The results showed that Pestalotiopsis microspora was the pathogen causing fruit rot in harvested Chinese olives. These findings provide a scientific basis for fruit-rot control and extension of the storage life of Chinese olives.
    23  Effects of Hydroxyl Radical Oxidation on the Biochemical Characteristics and Emulsifying Properties of Myofibrillar Proteins from Sea Bass
    YUE Kai-hua ZHANG Ye-hui HUANG Yong-chun ZHANG You-sheng LIU Xue-ming LI Jian-xiong WANG Jing-yu
    2016, 32(10):143-150. DOI: 10.13982/j.mfst.1673-9078.2016.10.023
    [Abstract](731) [HTML](0) [PDF 1.26 M](1284)
    Abstract:
    The effect of hydroxyl radical oxidation on the biochemical characteristics and emulsifying properties of myofibrillar proteins were investigated by in vitro simulant oxidation experiments. The results showed that with increasing oxidation time, the carbonyl content, surface hydrophobicity, and average particle size of myofibrillar protein isolate from sea bass were increased, the content of total sulfhydryl group, active sulfhydryl group, and chromophore amino acids were decreased, and the content of tyrosine dimer reached a maximum value at 4 h. These indicators changed significantly when the H2O2 concentration was 1 mM. When the H2O2 concentrations were 5 and 10 mM, during the first 4 h, emulsifying activity and emulsifying stability were significantly decreased; the active sulfhydryl group content were decreased by 51.93% and 65.88%, respectively, compared to that in the control group; the average particle sizes of myofibrillar protein isolate were increased by 47.87% and 72.38%, respectively, compared to the control group. After 4 h, no significant changes were observed, but significant differences were detected among different oxidant concentrations. Sodium dodecyl sulfate polyacrylamide gel electrophoresis revealed that after hydroxyl radical oxidation, the proteins were cross-linked to form a large number of high-molecular-weight aggregates, which were accumulated in the region of over 200 ku. The content of myosin heavy chain was reduced. These results show that the hydroxyl radical oxidation system can change the structure of myofibrillar proteins in sea bass, leading to a decline in their emulsifying capacities.
    24  Effects of Calcium Chloride Injection on the Aging Mechanism and the Quality of Goose Meat
    ZHOU Chang-yu LOU Xiao-wei DU Xiao-jing YANG Yang CAO Jin-xuan PAN Dao-dong SUN Yang-ying
    2016, 32(10):151-159. DOI: 10.13982/j.mfst.1673-9078.2016.10.024
    [Abstract](822) [HTML](0) [PDF 1.73 M](1165)
    Abstract:
    In order to study the effects of calcium chloride injection on tenderness and water-holding capacity of goose skeletal muscle, Zhejiang white goose meat was used in this paper. The changes in calpain and caspase 3 activities, the degree of degradation, and the secondary structure content of myofibril proteins during the postmortem storage of goose meat were analyzed. The shear force value and the cooking loss of the goose meat were also measured. The results showed that, compared with the control group, the group with 150 mM calcium chloride had higher calpain and caspase 3 activities, which accelerated the degradation of myofibril protein and significantly reduced the shear force value of the goose meat, but slightly increased the cooking loss. Raman spectroscopy was adopted to analyze the secondary structure content of myofibrillar protein. The results showed that 150 mM calcium chloride treatment caused the gradual transformation of myofibril protein alpha helices to random coils (p<0.01), and the myofibril protein alpha helices were transformed into β-sheets in the control and water injection groups. While the concentration of the calcium chloride increased from 150 mM to 300 mM, the activities of calpain and caspase3 did not increase apparently, the shear force value of goose meat did not decreased significantly (p>0.05), and the goose meat tenderness was not effectively improved.
    25  Effect of Different Pretreatments on Flavor Peptides Development from Flesh Silkworm Pupa
    WU Jie MU Li-xia ZOU Yu-xiao LIAO Sen-tai
    2016, 32(10):160-166. DOI: 10.13982/j.mfst.1673-9078.2016.10.025
    [Abstract](613) [HTML](0) [PDF 471.41 K](1101)
    Abstract:
    Fresh silkworm pupa was used as the raw material, and blanching for enzyme inactivation, pelade-removal simulation, and pelade-removal simulation coupled with drying were used to treat the raw materials. Flavor peptides were prepared by enzymatic hydrolysis and the Maillard reaction, to investigate the effects of different treatments on the degree of hydrolysis of fatty acids from silkworm pupa and on the enzymatic hydrolysate, in addition to the indices of sensory quality and flavor of amino acids and products of the Maillard reaction. Results showed that the sensory quality and flavor of the flavor peptides from silkworm pupa were improved by the three types of treatments, whereas the flavors varied to different degrees among the different treatment groups. Among the three treatments, blanching to inactivate enzymes resulted in optimal flavor of the products, produced slight changes in the composition and content of fatty acids, and showed the highest degree of hydrolysis of the enzymatic hydrolysate (23.88%). Meanwhile, for blanching to inactivate enzymes, the proportion of peptide-umami-sweet amino acids to total umami-sweet amino acids was the highest (76.90%) among all three treatments. The Maillard reaction products of the enzymatic hydrolysate resulted in an increase in the intensity of meat flavor, and the bitter taste and stink odor of the silkworm pupa were removed. A total of 26 types of volatile flavor compounds were identified, including nine aldehydes, six pyrazines, three furans, and eight additional compounds.
    26  Effect of Different Flour Yields on the Quality and Volatile Components in Steamed Bread
    WANG Cai-cai WANG Xiao-xi MA Sen CHEN Cheng WANG Rui FAN Ling
    2016, 32(10):167-174. DOI: 10.13982/j.mfst.1673-9078.2016.10.026
    [Abstract](626) [HTML](0) [PDF 707.61 K](959)
    Abstract:
    The aim of this study was to investigate the effect of different flour yields on the quality and volatile components of steamed bread. Wheat flours with different flour yields were used as raw materials to investigate the relationship of flour yield with the qualities and volatile components in steamed bread to provide a basis for further analysis. The hardness, cohesiveness, and gumminess of steamed bread exhibited no significant differences when the flour yield was 35~70%. When the flour yield was 80~97%, the hardness, gumminess, and chewiness of steamed bread increased significantly, while springiness, cohesiveness, and resilience decreased significantly with increasing flour yield. The electronic nose (E-nose) results revealed significant differences in the volatile components among the steamed breads with different flour yields. The sensors PA/2, T40/1 and P10/2 exhibited dramatic differences in the response intensity, and the steamed breads with flour yields of >70% and ≤70% could be distinguished using the E-nose system. A total of 59 kinds of volatile compounds were identified in wheat steamed bread using solid-phase microextraction-gas chromatography mass spectrometry, including nine alcohols, nine aldehydes, two furans, two ketones, six esters, three benzene compounds, and 28 hydrocarbons. With increasing flour yield, the types of volatile components in wheat steamed bread increased. The alcohol content (52.52~65.79%) was the highest in wheat steamed bread, followed by aldehydes.
    27  Preparation of Blueberry Anthocyanin Glycosides and Aglycones and Their Antioxidant Activity
    WANG Er-lei CHEN Jing-jing LIU Jing-bo
    2016, 32(10):175-181. DOI: 10.13982/j.mfst.1673-9078.2016.10.027
    [Abstract](614) [HTML](0) [PDF 1.26 M](1534)
    Abstract:
    Several studies have noted the high antioxidant activity of anthocyanins in blueberry fruits. However, there have been no studies on the structural form (glycosides or aglycones) of anthocyanins providing the highest antioxidant activity. In the present study, a combination of extraction (solid-liquid and liquid-liquid) and column chromatography was used for preparing blueberry anthocyanin glycosides and aglycones, and ultraviolet-visible (UV-vis) spectroscopy and high-performance liquid chromatography (HPLC) were used to determine the purity and structure of anthocyanin extracts. The antioxidant activities of two anthocyanin samples were evaluated by the hydroxyl radical (?OH), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) free radical scavenging activities. After acid-ethanol solid-liquid extraction, ethyl acetate liquid-liquid extraction, and chromatographic separation on macroporous resins, the anthocyanin glycoside extract was obtained with a purity of 59.46%, and 14 glycoside monomers were identified. Based on this finding, the purified anthocyanin glycoside extract underwent acid hydrolysis and chromatographic separation to yield blueberry anthocyanin aglycone extract with a purity of 50.58%, and five aglycone monomers were identified. The antioxidant capacity of anthocyanin aglycones was significantly higher (p<0.05) than that of glycosides, and was 1.31 to 1.72 times that of the Trolox reference. The results of the present study indicate that transforming anthocyanin glycosides into aglycone forms improve their antioxidant activity.
    28  Effect of Thermal Treatment on Browning and 5-Hydroxymethylfurfural Formation in Abalone
    HAO Shuai QIN Lei WANG Yan XU Xian-bing LIU Hong-wei FENG Ting-ting ZHOU Da-yong DONG Xiu-ping
    2016, 32(10):182-189. DOI: 10.13982/j.mfst.1673-9078.2016.10.028
    [Abstract](689) [HTML](0) [PDF 901.31 K](1157)
    Abstract:
    The extent of Maillard reaction has an important impact on product quality during the thermal treatment of abalone. This study investigated the effect of thermal treatment temperature and time on the formation of a Maillard reaction intermediate, 5-hydroxymethylfurfural (5-HMF), and the browning of abalone. Fresh abalone samples were treated for different durations at different temperatures; the change in the 5-HMF content was measured using high-performance liquid chromatography-mass spectrometry (HPLC-MS), and the changes in browning intensity, fluorescence intensity, free amino acid content, and reducing sugar content were monitored. The results indicated that 5-HMF did not significantly increase in abalone when the sample was treated at 60 ℃ or 70 ℃ for 2 h, but increased significantly from 4.05 ng/g to 17.56 ng/g when the sample was heated at 90 ℃ for 2 h. The change in 5-HMF content was positively correlated with abalone fluorescence intensity and browning intensity. Meanwhile, the content of reducing sugars and free amino acids in heat-treated abalone gradually decreased as the heating temperature and time increased. When the sample was heated at 80 ℃ for 8 h, the reducing sugar content decreased from 1.25 mg/g to 0.69 mg/g, and the free amino acid content decreased from 18.14 mg/g to 14.03 mg/g. Consequently, controlling the Maillard reaction during thermal treatment of abalone can effectively control the production of harmful substances and the loss of nutrients. This study provides important insights for improving the quality of heat-treated abalone.
    29  Enhancing the Emulsifying Properties of Soybean Protein in Acidic Conditions by Ultrasound-enzymatic Modification
    LI Ting-ting ZHAO Cai-hong WANG Jia-xi HAO Jian-min YU Dong-lei FANG Yuan-yuan ZHU Xiu-qing
    2016, 32(10):190-197. DOI: 10.13982/j.mfst.1673-9078.2016.10.029
    [Abstract](689) [HTML](0) [PDF 3.32 M](777)
    Abstract:
    In order to study the effect of ultrasound-enzymatic modificationon the emulsifying properties of soybean protein isolate (SPI) under acidic conditions (pH 4), SPI was used as the raw material in this study. The emulsifying properties and particle sizes were used as evaluating indices to determine the optimum conditions for the modification method using ultrasound combined with phytase-acidic protease (Uphy-aci). The results showed that, when the SPI concentration was 6%, the amount of phytase was 4 U/g, that of the acid protease was 1500 U/g, and the durations of enzymatic hydrolyses using phytase and acidic protease were 50 min and 30 min, respectively. The emulsion performance was significantly increased and the size of the emulsion particles decreased. The surface hydrophobicity, H0, and the scanning electron microscope (SEM) were used to analyze the structure of SPI under the optimal Uphy-aci conditions. The surface hydrophobicity of SPI was 487.78 under acidic conditions and was enhanced by 71.2% compared to that of the unmodified sample. Moreover, SPI presented a homogeneous and porous microstructure. Therefore, the ultrasound-enzymatic modification method can effectively improve the emulsifying properties and functional properties of SPI in acidic conditions, and expand the applications of SPI.
    30  Freeze-thaw Stability of Soy Protein Isolate Modified by Ultrasonic Assisted Glycosylation
    ZHANG Ze-yu WANG Jian GE Hong-ru ZHANG Xu JIANG Lian-zhou WANG Xi-bo SONG Yu-lian
    2016, 32(10):198-204. DOI: 10.13982/j.mfst.1673-9078.2016.10.030
    [Abstract](717) [HTML](0) [PDF 2.57 M](848)
    Abstract:
    The ultrasound technique was adopted to improve the freeze-thaw stability of soy protein isolate (SPI) modified using Maillard reaction in this paper. The freeze-thaw stabilities of emulsions of SPI, SPI+dextran (D) mixture, and the SPI-D grafts prepared from ultrasonic assisted glycosylation were comparatively studied, and the creaming index, oiling off, flocculation degree, coalescence degree, particle size, zeta potential, and microstructure measurements were analyzed. Compared with the control SPI, the emulsions stabilized by of SPI-D still had a relatively good stability after three freeze-thaw cycles. The creaming index and oiling off were reduced by 96.20% and 80.53%, respectively. The particle size had a narrow unimodal distribution in the range of 50 to 60 μm, and the flocculation degree and coalescence degree were reduced by 187.8% and 235.3%, respectively. Zeta potential and microstructure showed that the emulsions were still in a relatively stable state. The scanning electron microscopy (SEM) images indicated that the modified protein particles became loose and had a uniform size, and the degree of intermolecular aggregation decreased significantly. The SPI-D emulsification system resulted in good freeze-thaw stability. This method provides a theoretical basis for the production of SPI specifically for frozen foods.
    31  Effects of Nano-CaCO3-modified Low-density Polyethylene Films Packaging on the Quality and Physiology of Chinese Bayberry
    XU Ting-qiao WEI Yun-xiao WANG Yi LUO Zi-sheng YUE Yang
    2016, 32(10):205-210. DOI: 10.13982/j.mfst.1673-9078.2016.10.031
    [Abstract](673) [HTML](0) [PDF 791.72 K](1158)
    Abstract:
    Chinese bayberry fruit is a characteristic high-quality fruit in China, but it decays very quickly after harvest. In order to study preservation techniques for Chinese bayberry fruits, the effects of nano-CaCO3-modified low-density polyethylene (NCCLDPE) packaging on the quality and physiology of Chinese bayberry fruit stored at 2 ℃ were investigated. The results showed that the O2 and CO2 transmission rates of the NCCLDPE film were 72.39% and 81.33% of those of low-density polyethylene (LDPE) film, respectively, thus favoring the faster formation of an environment with low O2 and high CO2 levels in the packaging bag. The decay rate of Chinese bayberry fruit in NCCLDPE packaging was 23.74% lower than that in LDPE bags, while the firmness, titratable acid, total phenolic content, and anthocyanin content of Chinese bayberry fruit in NCCLDPE packaging were 5.69%, 12.07%, 7.63%, and 14.75% higher than those in LDPE packaging, respectively. NCCLDPE packaging more effectively inhibited pectin esterase and polygalacturonase activities, which were 87.92% and 92.67% of those in LDPE packaging, respectively. Additionally, NCCLDPE packaging inhibited the degradation of protopectin and increased the water-soluble pectin content. These data suggest that the NCCLDPE packaging is more favorable for maintaining the postharvest quality of Chinese bayberry fruit and may have commercial value for the preservation of Chinese bayberry fruits.
    32  Mechanism of 1-MCP-induced Resistance to Grey Mold in Postharvest Apples
    ZHOU Xiao-wan ZHOU Hui-ling SHI Ya-li TANG Yong-ping MENG Ni
    2016, 32(10):211-219. DOI: 10.13982/j.mfst.1673-9078.2016.10.032
    [Abstract](806) [HTML](0) [PDF 891.96 K](1060)
    Abstract:
    The effect of 1-methylcyclopropene (1-MCP) treatment on postharvest gray mold in apples and its mechanism were investigated. “Red Fuji” apples were used as the test materials and treated with 1 μL/L 1-MCP; apples without 1-MCP treatment were used as controls. After being allowed to stand at room temperature for 24 h, the samples were inoculated with a conidial suspension of Botrytis cinerea. The results showed that 1-MCP treatment effectively limited the lesion diameter of gray mold rot and significantly reduced the incidence of Botrytis cinerea compared to the control,. After five days of storage, the disease incidence of 1-MCP-treated apples was only 58.24%, which was significantly lower than that of the controls (90.73%). At the end of storage, the disease incidence in the treatment group was less than 70% and the lesion diameter of gray mold rot was 37.19 mm, while Botrytis cinerea occurred in nearly all apples in the control group and the lesion diameter expanded to 50.80 mm. Therefore, 1-MCP effectively inhibited the development of apple gray mold. Moreover, the activities of phenylalanine ammonia-lyase (PAL), polyphenol oxidase (PPO), peroxidase (POD), β-1,3-glucanase, and chitinase of apple fruits were increased remarkably by 1-MCP, and the synthesis and accumulation of total phenolic compounds, flavonoids, and lignin were also increased, thus enhancing the disease resistance in fruits. These findings provide a theoretical basis and technical reference for studies of the application of 1-MCP in control of postharvest diseases of apples.
    33  Effects of Drying Methods on the Physicochemical Properties of Pig Serum
    ZHANG Yin XIONG Wei LIU Wen-long WANG Xin-hui ZHANG Jian
    2016, 32(10):220-225. DOI: 10.13982/j.mfst.1673-9078.2016.10.033
    [Abstract](876) [HTML](0) [PDF 603.96 K](1038)
    Abstract:
    To comprehensively utilize blood by-products from the livestock and poultry slaughter industries, reduce resource waste, and avoid environmental pollution, pig blood was collected as raw material and the effects of different drying methods on the physicochemical properties of blood serum were investigated. Protein patterns in blood serum, rehydration ratios, soluble-peptide content, degree of hydrolysis, and color of serum powder were adopted as indices, and the effects of vacuum, forced-air, and freeze drying on these indices were investigated and compared. The results indicated that freeze and forced-air drying altered the protein patterns in serum, with minor accumulations of new proteins at molecular weights between 50 ku and 75 ku. Vacuum drying resulted in serum-protein polymerization, producing additional protein species at molecular weights>100 ku. The ability to rehydrate for freeze dried serum powder was better than that of vacuum and forced-air drying samples. Freezed-dried serum powder was dissolved completely in deionized water after 2 h, whereas forced-air and vacuum-dried samples were partially dissolved in deionized water. The soluble-peptide content and degree of hydrolysis of the freeze-dried serum were significantly (p<0.05) higher than those observed in forced-air and vacuum-dried serums. Additionally, the soluble-peptide content and degree of hydrolysis of the forced-air dried serum was significantly (p<0.05) higher than that observed in the vacuum-dried serum, and the color value of the freeze-dried serum was significantly (p<0.05) higher than that observed for the forced-air dried and vacuum dried serums.
    34  Preparation and Characterization of EEP Calcium Alginate-chitosan Microcapsules
    GUO Xia-li LAN Ya-hui ZOU Yi-hong LI Xiong LUO Li-ping
    2016, 32(10):226-232. DOI: 10.13982/j.mfst.1673-9078.2016.10.034
    [Abstract](665) [HTML](0) [PDF 922.16 K](1297)
    Abstract:
    Microcapsules are capable of protecting substances from harsh environment conditions, covering up odor and color, reducing toxicity, prolonging the storage of volatile substances, and delaying or controlling the release of capsule core materials. Calcium alginate-chitosan microcapsules of the ethanol extract of propolis (EEP) were prepared by complex coacervation and characterized using a particle-size analyzer, confocal laser-scanning microscopy, Fourier transform infrared spectroscopy, X-ray diffraction, a simulated gastrointestinal-tract model, and a temperature-accelerated test. The results showed that EEP microcapsules were spherical, with a mean particle diameter of 265±25 nm, the encapsulation efficiency and loading capacity were 72.80±3.8% and 19.96±2.4%, respectively, and the in vitro release rate over 8 h was 46.60±0.80%. Content changes for seven compounds in EEP microcapsules analyzed by HPLC after a temperature-accelerated test ranged from 14.01% to 39.68%, which was lower than the 37.01% to 77.45% range observed in EEP. The prepared microcapsules exhibited small particle sizes and increased stability, with an appropriate release rate into the enteric system. These results indicated that the active substances encapsulated inside EEP microcapsules were well protected.
    35  Effects of Ultrasonic-assisted Blanching on the Color Quality of Dried Daylily Flower
    MA Rui ZHANG Zhong-yuan ZHAO Jiang-tao LI Da-jing LI De-hai LIU Chun-quan
    2016, 32(10):233-238. DOI: 10.13982/j.mfst.1673-9078.2016.10.035
    [Abstract](670) [HTML](0) [PDF 1.15 M](927)
    Abstract:
    The effects of blanching and ultrasonic-assisted blanching on the color quality of dried daylily flower were studied. At temperatures of 70, 80, and 90 ℃, the daylily flowers were pretreated by blanching or ultrasonic-assisted blanching, and the browning degree; color; content of ascorbic acid, chlorophyll, and 5-hydroxymethylfurfural; and other quality indicators of the dried products were analyzed. The results showed that with increasing temperature and decreasing pretreatment time, the content of ascorbic acid and chlorophyll increased, browning degree and 5-hydroxymethylfurfural content decreased, and color was relatively preserved. Compared with the blanched products, the products treated with an ultrasound at a power density of 0.4 W/cm2 showed significantly higher content of ascorbic acid and chlorophyll, significantly lower (p<0.05) browning degree and 5-hydroxymethylfurfural content (p<0.05), and better color. The products treated using ultrasound at 0.4 W/cm2 and 90 ℃ showed the highest content of ascorbic acid and chlorophyll (0.4067 mg/g and 0.87 mg/g, respectively), obvious decreases (p<0.05) in browning degree and 5-hydroxymethylfurfural content, and the best color quality.
    36  Tetracycline-resistant Bacteria and Tetracycline-resistant Genes from Fish, Shrimp, and Clams in Guangzhou
    YU Li XIONG Li-na SHI Lei YE Lei
    2016, 32(10):239-245. DOI: 10.13982/j.mfst.1673-9078.2016.10.036
    [Abstract](589) [HTML](0) [PDF 882.57 K](922)
    Abstract:
    Aquatic products (fish, shrimps, and clams) from markets in Guangzhou (Guangdong Province) were tested to determine the presence and distribution of tetracycline (Tet)-resistant (Tetr) genes and bacterial species. The plate-spread method was employed to isolate Tet-resistant bacterial species, allowing detection of 102 CFU to 106 CFU/g Tetr bacteria, with the highest number of Tetr-bacteria counts (106 CFU/g) detected in fish intestines. Conventional polymerase chain reaction (PCR) was conducted on total DNA extracted from product tissues (muscles or intestines) to detect the presence of selected Tetr genes. Results indicated that all host-related samples (tissue and tank water) expressed three to seven Tetr genes. Among nine Tetr genes in this study, tet(E) was found at the highest frequency (6.3%), followed by tet(S) (5.1%), tet(M) (3.1%), tet(C) (1.7%), and tet(G) (0.9%). Southern hybridization showed that tet(E) genes were integrated into the plasmid of Tet-resistant bacteria species Aeromonas spp. and Escherichia coli. Additionally, the Tet-resistant plasmids exhibited good stability, even in the absence of Tet-selective pressure. These results indicated that Tet-resistance was common and serious among bacteria isolated from fish, shrimp, and clams collected from markets in Guangzhou.
    37  Development of a Multiplex LAMP-Dissociation Curve Method for the Detection of Two Pathogenic Vibrio Species
    JIANG Kan ZHANG Shui-feng ZHANG Hui WANG Xin LIU Peng-peng
    2016, 32(10):246-251. DOI: 10.13982/j.mfst.1673-9078.2016.10.037
    [Abstract](753) [HTML](0) [PDF 1.88 M](1344)
    Abstract:
    Loop-mediated isothermal amplification (LAMP) was applied to establish a rapid duplex LAMP-dissociation curve method for the simultaneous detection of toxigenic Vibrio cholerae and Vibrio parahaemolyticus in foods. The primers were designed according to the sequences of the ctxA gene of Vibrio cholerae and the gyrB gene of Vibrio parahaemolyticus, and the amplification products were analyzed by dissociation curves to determine the target bacteria using the DNA template. The results from the detection of nine target bacterial strains and 17 non-target bacterial strains were consistent with the expected results, and the target bacteria represented by the DNA template could be accurately analyzed using the characteristic peaks in the dissociation curve. DNA sequencing results of LAMP products indicated that the amplified sequences were also consistent with the target gene sequences, further confirming the specificity of this LAMP method. The experimental results showed that the detection limits for the two target bacteria could reach 100 fg DNA/tube. The results suggest that the established method has a high specificity, and can be used as an important technique for the rapid detection of two pathogenic Vibrio species in foods.
    38  CRISPR Detection and Protospacer Prediction in Streptococcus thermophilus
    LI Wan WANG Na-na ZHANG Dan-qing HUO Gui-cheng
    2016, 32(10):252-258. DOI: 10.13982/j.mfst.1673-9078.2016.10.038
    [Abstract](679) [HTML](0) [PDF 1.50 M](1129)
    Abstract:
    The spacers in clustered regularly interspaced short palindromic repeats (CRISPR) loci can provide specific immunity to invasive elements that carry the same or a similar sequence. In the present study, the protospacers of three S. thermophilus strains were predicted to provide a foundation for exploring the phage resistance mechanism. The CRISPR sequences of three S. thermophilus strains were determined, the activity of CRISPR loci in several S. thermophilus strains was predicted, and a phylogenetic tree for repeated sequences was constructed. In addition, repeat or spacer homology was analyzed. The results showed that the tested bacterium S0 contained three CRISPR loci, S4 only had one CRISPR locus, and strain 79 had four CRISPR loci. We hypothesized that the highest and lowest activities would be observed in CRISPR1 and CRISPR2, respectively. The repeated sequences and corresponding repeated sequences in the standard strain were highly conserved, and different CRISPR spacer sequences were highly dynamic in terms of content and number. Most original spacer sequences were derived from bacteriophages, whereas a few were derived from plasmid or chromosomal sequences. The CRISPR sequence of strain 79 was highly consistent with the four CRISPR sequences of S. thermophilus MN-BM-A02 and S. thermophilus ASCC 1275, suggesting that the strains are highly homologous. The results suggest that the spacer sequences were acquired from invasion of the host by the bacteriophage and other exogenous genetic elements.
    39  Effects of Different Concentrations of Solids during Fermentation on the Aroma Compounds of Soy Sauce Assessed by SPME-DSE
    XIANG Huan YIN Wen-ying CUI Chun
    2016, 32(10):259-267. DOI: 10.13982/j.mfst.1673-9078.2016.10.039
    [Abstract](684) [HTML](0) [PDF 594.93 K](994)
    Abstract:
    A combination of solid phase microextraction (SPME), direct solvent extraction (DSE), and gas chromatography-mass spectrometry (GC-MS) was used to study the effects of different concentrations (S1.1, S1.5, S2.0, and S2.5) of solids during fermentation on the aroma substances in soy sauce. A total of 114 aroma components were detected by SPME and DSE, including alcohols (12 types), acids (six types), aldehydes (eight types), ketones (14 types), and esters (15 types). The results of GC-MS analysis suggested that the types of aroma compounds were the same among the four concentrations of solids, but the corresponding content were significantly different. Acid and aldehyde content showed an upward trend with an increasing concentration of solids. Among them, the content of acids in S1.1 were 2.5-fold, 2.2-fold, and 1.99-fold higher than those in S1.5, S2.0, and S2.5, respectively. Except for 2,3-butanediol and guaiacol exhibiting a relatively low content with high solid concentrations, the content of phenethyl alcohol, 2,3-methylbutanal, acetic acid, 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF), 4-hydroxy-2-ethyl-5-methyl-3(2H)-furanone (HEMF), and other important flavor compounds increased with increasing concentrations of solids, further suggesting that an increase in the concentration of solids is beneficial for the balance of aroma compounds in soy sauce.
    40  Analysis and Study of the Desirable Precursor of the Chicken Flavor Based on PLSR
    HE Xiao-yan TIAN Hong-lei ZHAN Ping WANG Xiao-ling YANG Fu-bin LEI Yin-feng NING Kong-luan MA You-mei
    2016, 32(10):268-275. DOI: 10.13982/j.mfst.1673-9078.2016.10.040
    [Abstract](749) [HTML](0) [PDF 902.05 K](1051)
    Abstract:
    Chicken fat-a poultry by product from processing Xinjiang Taikun chicken – was used as the raw material in this experiment, and enzymatic hydrolysis and controlled thermal oxidation were adopted to prepare enzymatic hydrolyzed chicken fat samples (CFS), oxidized CFS, and three other CFSs using three different combinations of enzymatic hydrolysis and controlled thermal oxidation. The prepared CFSs were used as the precursors for the preparation of Maillard chicken flavors (MCFs). These MCFs were compared by descriptive sensory analysis (DSA), electronic nose (E-nose), and gas chromatography-mass spectrometry (GC-MS). The results demonstrated that the MCFs prepared from the CFSs obtained from different treatments showed significant differences in sensory attributes and flavor composition. The MCF prepared using an enzymatic hydrolysis-mild thermal oxidation method (substrate concentration: 50%, enzymatic activity: 200 U/g chicken fat, reaction time: two hours, oxidation time: two hours, oxidation temperature: 100 ℃, flow of air: 0.6 L/min) possessed a flavor very close to the natural chicken flavor. Finally, partial least squares regression (PLSR) was used to analyze the correlation between sensory attributes and volatile compounds of MCFs. The results revealed that octanal, (E,E)-2,4-decadienal, and allyl n-amyl carbinol, amongst others, were positively correlated with aroma intensity; the simulation degree was positively associated with 2-undecenal; meat flavor was also correlated to 2-undecenal, 4-ethylcyclohexanol, and nonanoic acid; barbecue flavor was correlated to benzaldehyde, geranyl acetone, and 2,4-di-tert-butylphenol.
    41  Analysis of Fatty Acid Composition and Volatile Components in Cold-pressed Sesame Oil after Controlled Thermal Oxidation
    LI Hui-xiao LIANG Jin-wei SONG Ying-lei FU Gui-ming RAO Yue-liang WAN Yin
    2016, 32(10):276-282. DOI: 10.13982/j.mfst.1673-9078.2016.10.041
    [Abstract](1515) [HTML](0) [PDF 605.23 K](3723)
    Abstract:
    Gas chromatography (GC) and solid-phase microextraction gas chromatography-mass spectrometry (SPME-GC-MS) were used to analyze changes in the fatty acid composition and volatile components of cold-pressed sesame oil before and after controlled thermal oxidation. The contributions of volatile flavor compounds to the overall flavor of sesame oil were evaluated by the relative odor activity value (ROAV), and the cluster analysis (CA) method was employed to identify the key flavor compounds in cold-pressed sesame oil after controlled thermal oxidation. Seven fatty acids were identified in sesame oil, including three saturated fatty acids and four unsaturated fatty acids, and a significant decrease in the content of linoleic acid and total unsaturated fatty acids was observed in the cold-pressed sesame oil after thermal oxidation. Limonene and (Z)-3,7-dimethyl-1,3,6-octatriene were the major volatile flavor compounds in cold-pressed sesame oil, and their content accounted for 74.6% of the total amount of volatile compounds. After thermal oxidation, there were ten additional volatile components found in the oxidized sesame oil, and the total peak area of the flavor compounds in the oxidized cold-pressed sesame oil was 2.68-fold that of cold-pressed sesame oil. Among them, the content of 3-methylbutanal, decanal, (E,E)-2,4-nonadienal, and (E,E)-2,4-decadienal accounted for 67.9% of the total volatile components and were thus predominant. Furthermore, (E,E)-2,4-decadienal, a product formed by the oxidation of linoleic acid, was the most important flavor compound in cold-pressed sesame oil after thermal oxidation.
    42  Establishment of a Visual and Rapid Detection Method for Enterotoxigenic Escherichia coli K88
    FU Meng-yu LIN Li-ping WU Yun WANG Jin WU Guo-ping
    2016, 32(10):283-289. DOI: 10.13982/j.mfst.1673-9078.2016.10.042
    [Abstract](715) [HTML](0) [PDF 1.46 M](1248)
    Abstract:
    A method that could rapidly, sensitively, specifically, and visually detect E. coli K88 was established based on the aptamer recognition of the E. coli K88 fimbriae protein, combined with gold nanoparticles (AuNPs) labeling and silver enhancement signal amplification. Biotinylated aptamer 1 that could specifically bind to E. coli K88 was incubated with target bacterium E. coli K88 and the AuNPs-aptamer 2 conjugates, to form a sandwich-type aptamer 1-E. coli K88-aptamer 2-AuNPs complex. Then, the sandwich-type complex was immobilized onto the surface of a 96-microwell plate modified with streptavidin through the binding of biotin and streptavidin. Finally, the responding signal was amplified using silver enhancement. After the optimization of the detection conditions, this method could detect E. coli K88 specifically and quantitatively. When the E. coli K88 concentration was in the range of 1.0×101~1.0×105 cfu/well, the coefficient of determination (R2) for quantitative linear curve fitting was 0.9903, the detection sensitivity could reach 10 cfu/well, and negative results were obtained in the detection of other non-target bacterial strains. This paper provides a basis for the visual detection for E. coli K88 in clinical samples.
    43  Analysis of Five Types of Veterinary Drug Residues in Meat Products by Dispersive Solid Phase Extraction-UPLC-MS/MS
    LIU Dong-hong WU Yu-luan WANG Bin DONG Hao WANG Li LUO Hai-ying
    2016, 32(10):290-296. DOI: 10.13982/j.mfst.1673-9078.2016.10.043
    [Abstract](733) [HTML](0) [PDF 489.78 K](890)
    Abstract:
    A high-throughput method was established for simultaneous determination of 33 β-agonists, six cephalosporins, six penicillins, three fluoroquinolones, and two glycopeptides in meat products by dispersive solid phase extraction combined with ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). After enzymolysis treatment, the sample was extracted with 0.1% formic acid-acetonitrile (volume fraction), and purified with dispersive solid phase extraction. The resultant sample was analyzed by positive and negative electrospray ionization (ESI+/-) tandem mass spectrometry under multiple reaction monitoring (MRM) mode. The qualitative analysis was performed using retention time and ion abundance ratio, and the quantitative analysis was performed using external standard method. The results showed that the 33 target compounds displayed a good linearity in the concentration range of 1.0~300 μg/L, with correlation coefficients larger than 0.996. The limits of detection (LOD, S/N=3) were 0.5 μg/kg for β-agonists and fluoroquinolones and 3 μg/kg for the others. At spiked levels of 2.0~100 μg/kg, the average recoveries were in the range of 74.9~112%, and the RSDs ranged from 2.2% to 10.8%. The developed method is accurate, sensitive, and suitable for the high-throughput quantitative and qualitative analysis of β-agonist, cephalosporin, penicillin, fluoroquinolone, and glycopeptide multi-residues in meat products.
    44  Determination of Ochratoxin A in Chinese Medicinal Plants by UHPLC-MS/MS
    XUE Liang-chen LIU Lu ZHENG Xuan YAO Li-feng FENG Jia-wang CAI Qin-ren
    2016, 32(10):297-303. DOI: 10.13982/j.mfst.1673-9078.2016.10.044
    [Abstract](793) [HTML](0) [PDF 1.13 M](1093)
    Abstract:
    A rapid method for the determination of ochratoxin A in Chinese medicinal plants using ultra-high performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS) was established in this study. For this method, the conditions required for liquid chromatography (LC) and mass spectrometry (MS) were optimized and the matrix effects were overcome by extraction using sodium bicarbonate solution and dilution procedure. The ultrasonic-assisted extraction of ochratoxin A from the sample was carried out using sodium bicarbonate solution, followed by an immunoaffinity column clean-up procedure. The analytes were separated on a C18 LC column and detected on a mass spectrometer operating in the positive ion multiple reaction monitoring (MRM) mode. The method used in the present study was validated. Ochratoxin A concentration showed good linearity in the range of 0.1~50.0 μg/L, with an r-value>0.99. The average recoveries ranged between 78.5% and 98.0% at spike levels of 1.0, 2.0, and 10.0 μg/kg. The relative standard deviations (RSDs) were between 2.6% and 11.8%, and the limit of detection was 1.0 μg/kg. The validated method was applied for the detection of ochratoxin A in eight batches of samples, and the results showed one positive result per batch (7.3 μg/kg). The results of the real sample test indicate that this method can be used for the sensitive and accurate determination of ochratoxin A in Chinese medicinal plants.
    45  Identification of Microbial Flora in Cow Shelter and Raw Milk by Matrix-assisted Laser Desorption Ionization Time-of-flight Mass Spectrometry (MALDI-TOF-MS)
    LIU Yang ZHAO Nan XU Xiao-Xi PI Bing-bing LIANG Xing-bo ZHANG Shu-yi ZHANG Yan-jie
    2016, 32(10):304-309. DOI: 10.13982/j.mfst.1673-9078.2016.10.045
    [Abstract](644) [HTML](0) [PDF 451.68 K](1030)
    Abstract:
    Dairy farms of different scales in the surrounding area of Harbin were selected as the study objects, and the number of microorganisms and flora composition in cow shelters and the microbial species present in raw milk were determined and analyzed in both spring and summer. The aim of this study was to explore the effects of the breeding environment on the quality and safety of raw milk. The Andersen six-stage sampler was employed to collect microorganism samples in the air, and the samples were cultured at 37 ℃ for 48 h, followed by counting, isolation, and purification. The isolated cultures were identified by matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF-MS). Results showed significant differences in microbial content in the same cow shelter between spring and summer (p<0.05). No significant differences were found in the microbial content among different cow shelters in the season during which the shelter was enclosed. In the season during which the cow shelter was open, there were no significant differences in microbial content between cow shelters A and C (p>0.05). However, both of these shelters were significantly different from cow shelter C in terms of microbial content (p<0.05). There were 116 strains of bacteria identified in the air of cow shelters, including 32.76% Staphylococcus spp. and 45.69% Bacillus spp.; there were 56 strains of bacteria identified in the raw milk, including 41.07% lactic acid bacteria, 30.06% Enterobacter spp., and 12.50% Staphylococcus spp. The homology between microorganisms in the air of cow shelters and those in the from raw milk was not significant.
    46  Effect of Microbial Aggregation and Biofilm Formation on Kefir Grain Formation
    HAN Xue JING Xue-ping YANG Zhe LIU Cai-yun
    2016, 32(10):310-316. DOI: 10.13982/j.mfst.1673-9078.2016.10.046
    [Abstract](704) [HTML](0) [PDF 677.75 K](1148)
    Abstract:
    Kefir grain is a natural starter culture, and the original grain can grow and split to produce new Kefir grains after long-term subculturing in milk. The grain formation properties of the Kefir grain have attracted considerable research attention. However, synthetic Kefir grains still cannot be obtained due to the complex microbial system and the grain composition. Kefir grain formation is a complex process, and can be affected by the microbial strains present, proteins, polysaccharides, and other components. Therefore, based on results from recent studies, the diversity and distribution of microorganisms in Kefir grains were investigated and the effects of the microorganisms, proteins, and polysaccharides in the Kefir grain on microbial strain aggregation and biofilm formation were discussed. Subsequently, the features of Kefir grain formation were summarized based on the aggregation and biofilm formation abilities of the microorganisms. These findings can help to reveal the mechanism underlying Kefir grain formation, establish new methods for synthesizing artificial Kefir grains, and provide new approaches for developing Kefir products.

    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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