Volume 36,Issue 5,2020 Table of Contents

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  • 1  Protective Effects of Oyster Oligopeptide against H2O2-induced Oxidative Damage in Human L02 Cells
    LIU Shu-ji XU Min LU Hai-xia LIAO Deng-yuan SU Yong-chang WANG Yin PAN Nan CHEN Xiao-ting SU Jie LIU Zhi-yu
    2020, 36(5):1-6. DOI: 10.13982/j.mfst.1673-9078.2020.5.001
    [Abstract](496) [HTML](237) [PDF 11.12 M](898)
    Abstract:
    To study the scavenging capacity of free radicals and protective effect of oyster oligopeptide against hydrogen peroxide (H2O2)-induced oxidative damage in human liver L02 cells were determined. A H2O2-induced oxidative injury model was established to analyze the influence of oyster oligopeptide on the survival rate of L02 cells, level of reactive oxygen species (ROS), and contents of antioxidant enzymes (superoxide dismutase/SOD and glutathione/GSH). Results showed that IC50 of oyster oligopeptide for hydroxyl free radical was 0.38 mg/mL. The proliferation rate of L02 cells treated with oyster oligopeptide at 2 mg / mL was still 123.98%. The levels of SOD and GHS of the model group treated with 400 μM H2O2 decreased by nearly 40% and 64.87%, respectively, while the level of ROS increased by a factor of two. After the addition of oyster oligopeptide at different concentrations, the level of SOD in the middle dosage group was almost reversed to the normal level, while the activity of GSH increasing by 118.89% and the level of ROS decreasing to 62.43% of that for the model group. These results indicated that oyster oligopeptide was nontoxic to L02 cell, and could decrease the level of ROS and enhance the contents of antioxidant enzyme SOD and GSH in the oxidative stressed L02 cells, providing protective effects on cells. Therefore, oyster oligopeptide was capable of protecting human L02 cells against H2O2-induced oxidative injury, possibly through scavenging free radicals, protecting cellular antioxidant enzymes, and inhibiting the excessive accumulation of ROS.
    2  Antioxidant Activity and Anti-inflammatory Effect on Acute Inflammatory Mice of Resveratrol-loaded Zein-pectin Nanoparticles
    LIU Ye PENG Ya-qi ZOU Yan LIANG Xiao HU Kun
    2020, 36(5):7-13. DOI: 10.13982/j.mfst.1673-9078.2020.5.002
    [Abstract](556) [HTML](239) [PDF 45.87 M](1147)
    Abstract:
    The anti-oxidative ability after simulated digestion in vitro and the anti-inflammatory effects of LPS-induced mice of resveratrol-loaded zein-pectin nanoparticles (En-RES) were studied. An antisolvent/electrostatic deposition method was used to prepare En-RES. The H2O2-induced oxidative stress model was treated with En-RES digestive fluid after simulated gastrointestinal digestion, and the contents of malondialdehyde (MDA) and antioxidant enzymes were measured. The 72 mice were randomly divided into the normal group, lipopolysaccharide (LPS) model group, free resveratrol groups (low, medium and high concentrations) and En-RES groups (low, medium and high concentrations). The plasmas were collected for determination of interleukin-1α (IL-1α), interleukin-1β (IL-1β), interleukin-6 (IL-6), interleukin-10 (IL-10) and nitric oxide (NO) level. The results showed that, when compared with free resveratrol (RES) digestion fluid treated oxidative stress reacted HepG2 cells, the intracellular MDA content of the cells treated with En-RES digestion fluid decreased by 49.07%, and superoxide dismutase (SOD), glutathione peroxidase (GSH-Px) and catalase (CAT) activities were increased by 35.27%, 67.22% and 13.15%, respectively (p<0.05). In the mouse acute inflammation experiment, compared with the RES high concentration treatment group, the plasma levels of IL-1α, IL-1β, IL-6 and NO in the high concentration group of En-RES decreased by 62.73%, 44.91%, 52.86% and 55.47%, respectively, and IL-10 levels were increased by 66.49% (p<0.05). This study showed that resveratrol-loaded zein-pectin nanoparticles could improve the antioxidant capacity in vitro and anti-inflammatory capacity in vivo of resveratrol.
    3  Nanoemulsion Complex of Euphausia superba (Antarctic Krill) Oil and Ganoderma lucidum Spore Oil Enhances the Immunity of Mice
    YANG Di LI Li-jie ZHANG Zeng-liang WANG Min WANG Lu-hui LU Sai ZOU Sheng-can
    2020, 36(5):14-21. DOI: 10.13982/j.mfst.1673-9078.2020.5.003
    [Abstract](367) [HTML](285) [PDF 836.18 K](785)
    Abstract:
    The effect of the nanoemulsion complex of Euphausia superba oil and Ganoderma lucidum spore oil on immune function in mice was investigated. Compared with the negative control group, the nanoemulsion complex in the low and medium dose groups improved the splenic lymphocyte transformation capacity by 35.72% (p<0.05) and 157.13% (p<0.01), respectively; in the high dose group, the effect of DNFB-induced delayed allergic reaction in mice was enhanced by 32.41% (p<0.05). The proliferation of mouse antibody-generating cells in the medium dose group was promoted by 21.12% (p<0.05), and the productions of serum hemolysin in mice at low, medium and high doses were enhanced by 63.22% (p<0.01), 77.64% (p<0.01), and 55.31% (p<0.01), respectively. The NK cell activities of mice in the medium and high dose groups were 58.29% (p<0.01) and 134.83% (p<0.01), respectively. Cellular immune function, humoral immune function and NK cell activity were all positive. The nanoemulsion complex of Euphausia superba oil and Ganoderma lucidum spore oil enhanced the immunity of mice.
    4  In vitro Proliferation-inhibitory and Cell Cycle-regulatory Effects of Peony Seed Oil on the Colon Cancer Cells HCT116
    ZOU Jia-wen LUO Yi Akan OD ZHOU Xiao-tian XU Wei BAI Jie LIU Jin-liang HU Zuo-min ZHOU Ya-ping LUO Fei-jun
    2020, 36(5):22-29. DOI: 10.13982/j.mfst.1673-9078.2020.5.004
    [Abstract](373) [HTML](237) [PDF 43.28 M](842)
    Abstract:
    Using peony seed oil as the research object and colon cancer cells HCT116 as the model, the effect of peony seed oil on the in vitro proliferation and cell cycle of HCT116 cells were evaluated, and the underlying molecular mechanism was preliminary studied. The changes in proliferation, migration and molecular level of colon cancer cells were detected by the MTS and Western blotting assays. The results showed that peony seed oil inhibited significantly the proliferation and migration abilities of HCT116 cells. When the concentration of peony seed oil reached 100 μg/mL, the relative mRNA expression of cell cycle-associated genes, p15, p21 and p53, increased by 5.49, 4.56 and 3.73 times, respectively, with extremely significant differences (p<0.01) compared with the control group. These results suggested that peony seed oil could regulate the expression of key target genes associated with the G1/S period of cell cycle, enabling the cell cycle blocked in G1/S transition period. Peony seed oil could also inhibit the activation of the MAPK signaling pathway, as well as the activities of its downstream transcription factors, AP-1 and NF-κB. The results suggest that peony seed oil may inhibit the down-regulation of AP-1 and NF-κB activities for the MAPK signaling pathway, and regulate the expression of cell cycle-related genes, thereby inhibiting the proliferation of colon cancer cells. The research will provide a scientific theoretical basis for the development of functional vegetable oil with anti-cancer activity.
    5  Inhibitory Effect of Selenium Rich Protein of Ganoderma lucidum on HepG2 Cells
    JIANG Tao MO Chun-mei ZHANG Lu-yi LONG Xiao-jing ZENG Ying LIN Yan-hua
    2020, 36(5):30-34. DOI: 10.13982/j.mfst.1673-9078.2020.5.005
    [Abstract](328) [HTML](230) [PDF 3.78 M](666)
    Abstract:
    To explore the effect of Ganoderma selenium rich protein on HepG2 cell proliferation, apoptosis, cycle distribution, invasion and migration, human hepatocellular carcinoma HepG2 cells were selected and divided into blank group, drug control group, selenium-free chiroderma lucidum protein group, low, medium and high concentration groups. Biological behaviors of cells and expressions of bcl-2, Bax and caspase3 in the six groups were detected. The results showed that the cell proliferation rate of high concentration group was lower than that of other groups, and the apoptosis rate was higher than that of other groups. The number of cell invasion and migration in high concentration group was 28.21 and 29.66, respectively, lower than that in other groups (p<0.05). The expression of Bcl-2 and Caspase-3 in the high concentration group was 0.98 and 1.01, respectively, lower than that in other groups; the expression of Bax was 1.03, higher than that in other groups (p<0.05). The intervention with Ganoderma selenium rich protein can affect the proliferation and apoptosis of hepatoma cells, block cell cycle, inhibit invasion and migration, regulate the expression of Bcl-2, Bax and Caspase-3, which shows that Ganoderma selenium rich protein can regulate the proliferation, apoptosis, invasion and migration of hepatoma HepG2 cells, inhibit the development and diffusion of hepatoma HepG2 cells, and provide certain rationale for the clinical treatment of hepatoma.
    6  Liver and Kidney Toxicity of Celastrol and Its Regulating Action of Gut Microbiota on a High-fat Diet Mice
    LYU Ying-jie WANG Shuai-ke WU Ping LI Xiao-jing HAN Jun GUO Shang-jing CHEN Fang
    2020, 36(5):35-41. DOI: 10.13982/j.mfst.1673-9078.2020.5.006
    [Abstract](468) [HTML](239) [PDF 23.71 M](1118)
    Abstract:
    The effects of a high-fat diet and celastrol treatment on gut microbiota and liver and kidney toxicity in mice were examined. Mice were fed a normal or high-fat rat diet, with a celastrol treatment at high, medium and low doses. High-throughput sequencing was used to analyze the intestinal flora of mice, and the activities of serum alanine aminotransferase (ALT) and aspartate aminotransferase (AST), and the contents of creatinine (Cr) and blood urea nitrogen (Bun) were measured. Studies have shown that a high-fat diet and celastrol treatment significantly affect the composition of gut microbiota in mice. The high-fat diet reduced significantly the abundance and diversity of gut microbiota in mice. The celastrol treatment increased the abundance and diversity of gut microbiota in the mice fed the high-fat diet, while enriching the bacteria of the genus Ruminiclostridium and Anaerotruncus. Compared to the control group, the contents of Ruminiclostridium and Anaerotruncus in the low-, medium- and high-dose groups increased by 51.26%, -44.62% and 129.98%, and 62.45%, 28.73% and 17.86%, respectively. The treatment with celastrol at 100~400 μg/kg led to insignificant changes in the AST and ALT activities, and Cr and Bun contents. These results showed that the high-fat diet and celastrol treatment affected significantly the gut microbial structure of mice, and celastrol exhibited imsignificant toxicity at the treatment dose of 100~400 μg/kg.
    7  Viscosity and Gelling Properties of Potato Starch with Different Degrees of Gelatinization
    XU Fen LIU Wei LIU Qian-nan ZHOU Tong-tong LIU Xin-shuo HU Hong-hai ZHANG Hong
    2020, 36(5):42-50. DOI: 10.13982/j.mfst.1673-9078.2020.5.007
    [Abstract](574) [HTML](598) [PDF 54.54 M](844)
    Abstract:
    In this study, potato starch dispersions (material-liquid ratio 1:9) were heated at 59 ℃ and 60 ℃for 1, 3, 6, 9, 12, 15 and 18 min, respectively, to yield starch samples with different degrees of starch gelatinization (DSG) (38.70% to 91.13%), to explore the differences in viscosity and gelation properties of these potato starch samples. The viscosity, microstructure, gel strength, and elasticity of potato starch with different DSGs were determined, and the correlation between the physicochemical properties and DSG was also analyzed. Results showed that with the increase of hydrothermal treatment temperature and time, potato starch granules were gradually ruptured, and the characteristic shape of starch granules gradually disappeared. There was a significant (p<0.01) linear correlation between potato starch viscosity, gel strength and elasticity and its DSG. The viscosity of pregelatinized potato starch increased from 0.17 mJ to 3.40 mJ with the increase of DSG. With the increase of initial DSG, the gel strength and elasticity of potato starch samples with different DSGs increased in the absence of re-heating but decreased after reheated. Different degrees of pre-gelatinization significantly changed the viscosity and gel characteristics of potato starch.
    8  Comparison of Properties of Soluble and Membrane Bound Potato Polyphenol Oxidase
    LIU Hui LU Yang LIU Yong-xiang WNAG Hui LI Jun
    2020, 36(5):51-56. DOI: 10.13982/j.mfst.1673-9078.2020.5.008
    [Abstract](310) [HTML](268) [PDF 19.50 M](802)
    Abstract:
    Atlantic potato was used as raw material to prepare soluble (sPPO) and membrane bound (mPPO) polyphenol oxidase. The results showed that the optimal reaction temperature of sPPO was 35 ℃, the optimal pH value was 7. The optimal reaction temperature of mPPO was 30 ℃, and the optimal pH value was 7. When pyrogallic acid and catechol were used as substrates, the Km values of sPPO were 10.04 mmol/L and 24.00 mmol/L, respectively, and the Vmax values were 443 U/mL·min and 965 U/mL·min, respectively. The Km values of mPPO were 4.98 mmol/L and 48.04 mmol/L, respectively, and the Vmax values were 299 U/mL·min and 912 U/mL·min, respectively, and the catalytic effect of pyrogallic acid was better than that of catechol. The comparison of 6 inhibitors showed that Na2SO3 had the best inhibition effect on sPPO activity and Vc had the best inhibition effect on mPPO activity. The enzymatic characteristics of sPPO and mPPO were different. The results will be provide a guiding significance for the control of enzymatic browning in the processing of potato products.
    9  Comparison of Anti-aging Effects of Portulaca oleracea L. from Different Areas
    ZHANG Wen-wen ZHENG Bi-sheng LIU Rui-hai YUAN Ling LI Wen-zhi
    2020, 36(5):57-63. DOI: 10.13982/j.mfst.1673-9078.2020.5.009
    [Abstract](325) [HTML](322) [PDF 23.05 M](807)
    Abstract:
    To study the differences in chemical compositions and activities of Portulaca oleracea L. (PO) from different areas, four PO from different areas were selected as samples. The Folin-Ciocalteu, SBC and ORAC method were used to determine the total phenol content, total flavonoid content and the antioxidant value, and the effect of the sample on the life extension of nematodes was studied by C. elegans model. The results shows that PO Sichuan has the highest effect based on four indicators: total phenol content 99.28 μg GAE/mg DW, total flavonoid content 121.57 μg CE/mg DW, ORAC value 3.32 μmol Trolox/mg DW, it can prolong the mean lifespan from 19.53 days to 26.65 days, with an increase of 36.49%. The longevity effect is in a dose-dependent manner. Through correlation analysis, ORAC has a strong correlation with total flavonoid content (R2=0.99), and the antioxidant activity of the PO alcohol extract can be used as an index affecting its effect on prolonging the life of nematodes (R2=0.95). In summary, PO has good anti-aging effects, while PO from Sichuan has the best effect, and has great development potential. The anti-aging effect that alcohol extracts from PO acts in the nematode model is probably promoted by the sample antioxidant activity, which has high correlation with the flavonoid content.
    10  Comparative Analysis of Antioxidant and Hypoglycemic Capabilities of Taraxacum mongolicum Root Extracts in Different Solvents
    LI Jing-wen BAO Yi-hong
    2020, 36(5):64-72. DOI: 10.13982/j.mfst.1673-9078.2020.5.010
    [Abstract](521) [HTML](271) [PDF 13.33 M](849)
    Abstract:
    In order to evaluate the active function of extracts from Taraxacum mongolicum root by different solvents, the Taraxacum mongolicum root was used as the raw material in this work. Six solvents, namely water, methanol, ethanol, ethyl acetate, chloroform and hexane were used. The effects of different solvent on the antioxidant activities of extracts were investigated. The effects of different extracts on the α-glucosidase and α-amylase were also studied. The active ingredients in different extracts were analyzed. The results indicated that solvent polarity had a substantial influence on the extraction efficiency of Taraxacum mongolicum root and the antioxidant activities of their extracts. As the polarity of the solvent decreased, the extraction rate and antioxidant activity decreased. The water extract had the highest crude extract yield of 24.87%. Water extract also revealed the best DPPH racial scavenging capacity, the best hydroxyl radicals scavenging capacity, the best ABTS+· scavenging capacity, and the best reducing power. With the concentration increasing, the inhibitory rates of six extracts to α-glucosidase and α-amylase increased. When the concentration reached to 5 mg/mL, the inhibition abilities of α-glucosidase and α-amylase were the strongest under water extraction conditions, reaching 71.56% and 74.9%, respectively. Among the six solvent extracts, the content of polysaccharides in water extraction was highest, and the content was 63.92 mg/g. The content of total flavon and total phenols in the ethanol extract were highest,and the content were 10.03 mg/g and 12.26 mg/g, respectively. The content of saponin in methanol extract was highest, and the value was 0.88 mg/g. By in vitro verification of antioxidant and hypoglycemic capacity assays, the evaluation of the active function of Taraxacum Mongolicum roots will be provide the foundation for their development and application.
    11  Optimization of Supercritical CO2 Extraction Process of Essential Oil from Zanthoxylum bungeanum Maxim. and Its Chemical Composition Analyzed by GC-MS
    LIU Lin-qi ZHAO Chen-xi LI Pei-juan XIANG Si-meng LUO Jin-hua
    2020, 36(5):73-80. DOI: 10.13982/j.mfst.1673-9078.2020.5.011
    [Abstract](532) [HTML](223) [PDF 28.08 M](887)
    Abstract:
    As compared with steam distillation, the volatile oil from Zanthoxylum bungeanum Maxim. was extracted by supercritical CO2 extraction (SCE) and identified by GC-MS. Taking the yield of volatile oil as the evaluation index, the extraction process was optimized by response surface method. The experimental results showed that the essential oil yield was as high as 12.70% when the sample was extracted by the supercritical CO2 extraction method for 180 min at 42 ℃ and 30 MPa, which was 2.27 times as that obtained by steam distillation (SD). The chemical composition in the essential oils obtained by SCE and SD were similar but with very different contents analyzed by GC-MS. The main constituents were xanthoxylin (32.99%/10.56%), linalool (4.68%/4.84%), eucalyptol (3.92%/5.84%), α.-terpineol (4.55%/7.04%), terpinen-4-ol (2.95%/10.42%), terpinyl acetate (5.19%/7.24%), piperitone (5.40%/4.41%) and anethole(2.91%/3.73%). The relative contents of the components in the essential oils were determined with area normalization method. Among them, the relative content of xanthoxylin in the volatile oil obtained by SCE was the highest (32.99%). It showed that the extraction yield of the essential oil extracted by SCE was much higher, compared with traditional steam distillation. Moreover, the content of xanthoxylin, which is the characteristic chemical constituent of volatile oil from Zanthoxylum bungeanum Maxim., was very high. This is beneficial for the purification and manufacture of xanthoxylin. Our results provide a foundation for the development and utilization of volatile oil from Zanthoxylum bungeanum Maxim.
    12  Composition Analysis and Antioxidant Activity of Blueberry Honey from Guizhou
    RAN Yao-qi SUN Li-ping ZENG Hai-ying LI Hua-jun LIN Li HE Xing-jiang WEI Xiao-ping
    2020, 36(5):81-87. DOI: 10.13982/j.mfst.1673-9078.2020.5.012
    [Abstract](337) [HTML](238) [PDF 5.92 M](946)
    Abstract:
    Taking the blueberry honey of Guizhou as the research object, its physicochemical indices, antioxidant activity, and polyphenol composition of blueberry honey of Guizhou were analyzed. The results showed that blueberry honey of Guizhou had an acid value of 44.69 mmol / kg, total sugar content of 79.30%, with its glucose content (40.88%) higher than its fructose content (38.41%). The total phenolic acid and total flavonoid contents were 20.27~24.72 mg GAE/100 g and 3.88~6.77 mg RE/100 g, respectively. The IC50 values for the DPPH free radical and ABTS free radical scavenging rates were 119.04~136.56 mg/mL and 140.56~212.34 mg/mL, respectively. The blueberry honey contains a total of 15 polyphenolic compounds (protocatechuic acid, p-hydroxybenzoic acid, vanillic acid, caffeic acid, p-coumaric acid, rutin, ferulic acid, myricetin, uteolin, morin, quercetin, apigenin, kaempferol, isorhamnetin, galangin). Quercetin had the highest content among flavonoids, with the content of individual phenolic acid decreasing in the order of p-hydroxybenzoic acid>p-coumaric acid>ferulic acid>caffeic acid>vanillic acid>protocatechuic acid. The research showed that blueberry honey had a relatively high acidity and tended to crystallize. The high quercetin content along with the changing pattern of phenolic acid content can be used as the reference indices for blueberry honey identification and detection.
    13  Extraction Optimization of Total Triterpenoids from Artemisia argyi and Its Antibacterial Activity
    DUAN Li-ping SUN Wei-wei MIAO Li-kun CHEN Sheng ZHU Ying LI Li-li
    2020, 36(5):88-95. DOI: 10.13982/j.mfst.1673-9078.2020.5.013
    [Abstract](513) [HTML](298) [PDF 79.79 M](861)
    Abstract:
    The effects of solvent type, solvent concentration, extraction temperature, liquid-solid ratio and ultrasonic time on the degree of total triterpenoids yield were investigated using Artemisia argyi from Enshi. The four factors were further optimized using response surface methodology based on a three-level, four-variable Box-Behnken design. By analyzing the response surface plots, the optimal levels for total triterpenoids from Artemisia argyi were found. And the antibacterial activity of total triterpenoids was explored through testing the minimum inhibitory concentration (MIC) of different components on 7 test bacteria by the double dilution method. Results showed that the optimal process parameters of ultrasound extraction for total triterpenoids from Artemisia argyi were found to be ethanol concentration of 72%, extraction temperature of 73 ℃, liquid- solid ratio of 20:1 (mL/g) and ultrasonic time of 42 min. Under these conditions, the actual total triterpenoids yield was 6.51%, and the ultrasonic time and temperature were significant to the total triterpenoids from Artemisia argyi. The total triterpenoids from Artemisia argyi had certain inhibitory effect on 7 common pathogenic bacteria, especially had inhibitory effects on Staphylococcus aureus and Streptococcus pneumoniae, the minimum inhibitory concentration (MIC) was 3.00 mg/mL. The process was simple and reasonable, while the extraction had a strong broad-spectrum antibacterial effect which provided a scientific basis for deeply research total triterpenoids from Artemisia argyi.
    14  Eukaryotic Community Structure of Strong Flavor Baijiu Mud
    MENG Ya-jing ZHANG Hui-min WANG Yan-li LIANG Jin-hui ZHOU Qing-wu WANG Yin-hui LIU Guo-ying HE Hong-kui LI An-jun
    2020, 36(5):96-103. DOI: 10.13982/j.mfst.1673-9078.2020.5.014
    [Abstract](340) [HTML](368) [PDF 13.06 M](757)
    Abstract:
    Illumina high-throughput sequencing was used in this study to analyze the eukaryotic community structure of bottom-pit-mud (BPM) and wall-pit-mud (WPM) of the young or old mud pits of Chinse strong-flavor Baijiu (CSFB). Only 1 of the 6 old BPM samples was successfully amplified and sequenced, indicating that the content of fungus was very low. At the phylum level, Ascomycota showed absolute predominance in pit mud (98.80%~63.14%), and the fungal composition of BPM in the new and old pits were very similar. At the genus level, Candida showed absolute predominance in young BPM (82.79%) and in old BPM (97.24%), with the WPM of the old and young pits having similar fungal composition and high fungal richness, with Candida (11.99% vs. 3.72%), Pichia (3.69% vs. 5.09%), Aspergillus (4.87% vs. 4.41%) as the dominant genera. The BPM of the old pits had the highest pH (5.69), ammonium nitrogen content (2.54 g/Kg), acetic acid content (689.97 mg/Kg) and K+ content (1252.19 mg/Kg), while the total ester content (7.12 mg/g) was the highest in young BPM. Cluster analysis showed that the cluster effect of the fungal communities in BPM was greater. Redundancy analysis indicated that Ca2+ content had a strong and positive correlation with BPMs (45.9% explanation, significant contribution at p<0.01), indicating the important role of Ca2+ content in eukaryotic community composition of BPM.
    15  Inhibition of Volatile Compounds and Ethanol Fermentation Metabolism by treating with Nitric Oxide Fumigation on Winter Jujube (Zizyphus jujuba Mill. cv. Dongzao) Fruit
    ZHAO Ya-ting ZHU Xuan HOU Yuan-yuan SHI Ling PAN Yan-fang LI Xi-hong LIU Hai-dong
    2020, 36(5):104-112. DOI: 10.13982/j.mfst.1673-9078.2020.5.015
    [Abstract](325) [HTML](252) [PDF 11.23 M](846)
    Abstract:
    In this study, winter jujube fruits were used as experimental materials. Winter jujube fruits were subjected to a 3 h fumigation with 20 μL/L of nitric oxide (NO) and stored at 0 oC and 90%~95% of relative humidity for 75 d. Changes in volatile compounds, ethanol metabolites and activities of key enzymes of the winter jujube fruits were measured regularly during the storage. The results showed that a total of 47 volatile compounds were identified in the winter jujube fruits, mainly including alcohols, aldehydes, esters, acids, and ketones. After 45 and 75 days of the storage, 24, 37, 38, 45 and 46 volatile components were detected in the control and NO fumigated groups, respectively. During cold storage, the aldehydes in fruit mostly increased first and then decreased, while the types and contents of alcohols and esters generally increased. The effects of NO fumigation on aldehydes varied depending on the storage time and the type of aldehyde, whilst NO could effectively inhibit the increases in the contents of alcohols and esters. Meanwhile, NO fumigation significantly inhibited the activities of pyruvate decarboxylase (PDC) and alcohol dehydrogenase (ADH), thereby suppressing the accumulation of ethanol and acetaldehyde in the winter jujube fruit during storage. These results suggested that NO treatment could preserve the contents of volatile substances and delay the generation of off-flavor in the winter jujube fruit during cold storage.
    16  Comparison of Shelf Quality of Different Treatments on the Blueberries
    XUE You-lin YU Hong-tao ZHANG Peng LI Jiang-kuo
    2020, 36(5):113-121. DOI: 10.13982/j.mfst.1673-9078.2020.5.016
    [Abstract](435) [HTML](303) [PDF 23.75 M](933)
    Abstract:
    By comparing the differences in low-temperature shelf quality after different treatments of blueberry ice storage, the best treatment of blueberry post-harvest preservation was explored. Using 'Legacy' blueberry as test material, the box-type modified atmosphere package (MAP), 1-methylcyclopropene (1-MCP), and the box-type modified atmosphere package combined with 1-methylcyclopropene (MAP+1-MCP) treatments were employed to study the impacts on blueberry quality indicators, physiological indicators, hardness and color. The results showed that the differential indicators among the treatments were anthocyanin and Vc by OPLS-DA analysis. At the 12th day of shelf life, the soluble solids content of blueberry fruits treated with MAP+1-MCP was 12.84%, the titratable acid content was 0.85%, the Vc content was 35.61 mg/100 g, the anthocyanin content was 87.51 mg/100g, and the hardness was 897.75 g. Compared with the control group, the respiration intensity and ethylene production rate for the MAP + 1-MCP treatment decreased by 13.32% and 28.27%, respectively. This showed that the MAP+1-MCP treatment could delay the decline of Vc, anthocyanin, and titratable acid content in fruits, slow down the decrease of blueberry fruit hardness, delay fruit softening, and also inhibit the increase of fruit respiration rate and ethylene production rate. But the effect of each treatment on the color of blueberry fruit was not significant. MAP+1-MCP was the best treatment for postharvest blueberry fruit, and the experimental results could be applied in the commercial sale of blueberries.
    17  Preservative Effect on Minced Pork Resulting from the Synergistic Action of Duck Oil Diglyceride and Chitosan
    SUN Yu WANG Bao-wei WANG Qian YANG Xun YANG Zhu-yu GE Wen-hua ZHANG Ming-ai ZHANG Hua-jun
    2020, 36(5):122-128. DOI: 10.13982/j.mfst.1673-9078.2020.5.017
    [Abstract](446) [HTML](246) [PDF 16.70 M](962)
    Abstract:
    In order to explore a novel green meat preservative, the synergistic effects of diglycerides (DG) and chitosan (CTS) on the physical properties of minced pork during cold storage were investigated. Fresh pork was the raw material. Through control experiments, changes in the pH, thibabituric acid reactive substances, MetMb content and total number of inhibited bacterial colonies of the minced pork samples subjected to different treatments were measured. The results showed that DG could inhibit the growth and reproduction of E. coli and Staphylococcus aureus, and the antibacterial effect was extremely significant (p<0.01). The antibacterial effect resulting from the synergistic action of DG and CTS was greater than that of DG alone. The DG-CTS combination delayed the proliferation of bacteria in pork during cold storage (the total number of colonies changing from 0.33 to 14.71), and slowed down the rise in the pH of minced pork during cold storage (pH increased from 5.68 to 6.13). The DG-CTS combination inhibited fat oxidation (MetMb content increased from 24.67% to 55.34%). The addition of DG and CTS could improve the oxidation stability and prolong the shelf life of minced pork. DG and CTS exhibited synergistic antibacterial and antioxidant effects, thus have great potential as food preservatives.
    18  Comparison of Dormancy at Different Cooling Rates on the Survival of Micropterus salmoides without Water
    WANG Cai-xia BAI Chan LI Ning LEI Xiao-yu WANG Ju-guang XIONG Guang-quan LIAO Tao
    2020, 36(5):129-137. DOI: 10.13982/j.mfst.1673-9078.2020.5.018
    [Abstract](497) [HTML](398) [PDF 17.53 M](745)
    Abstract:
    In order to study the effect of different cooling rates on the survival of Micropterus salmoides without water, the temperature for temporary culture water (10~13 ℃) was reduced, at a cooling rate of 1, 3 or 5 ℃/h, to the critical temperature (0 ℃) to make the fish go dormant, and the fish was kept alive at 3 ℃ for 12, 14 or 16 hours, respectively. Then, the changes of the blood biochemical indices and muscle quality of Micropterus salmoides were determined during this process, to obtain the optimal cooling rate and improve the survival rate. The results showed that a cooling rate of 3 ℃/h along with the temperature for keep-alive at 3 ℃ was the most effective, and the rate of resuscitation from dormancy and after 16-h keep-alive reached 85.75%, which was significantly higher than those of the other two groups; With the extension of keep-alive time, the contents of cortisol, aspartate aminotransferase, malondialdehyde, urea nitrogen and lactate in the blood of the three cooling-treated groups increased significantly (p<0.05), whilst the contents of Na+/K+-ATPase and serum albumin in the gills decreased significantly (p<0.05). The increases or decreases of the above indices for the group after 16-h keep-alive were 1~2 times those of the control group. Compared with the control, the content of crude protein and the muscular texture indices such as hardness, adhesiveness and chewiness were significantly reduced with the extension of keepalive time (p<0.05). The decreases in the above indices of the 3 ℃/h cooling group were significantly lower than those of the other two experimental groups (p<0.05). In summary, cooling at 3 ℃/h for the keep-alive process had relatively little effect on the liver and kidneys of the fish, which can not only guarantee the survival rate of fish subjected to long distance transport, but also ensure least changes in muscle quality of fish during this process.
    19  A Method for the Quantitative Evaluation of Storage Quality of Korla Fragrant Pear
    WANG Zhen-tao LAN Hai-peng NIU Hao ZHANG Hong ZENG Yong ZHANG Yong-cheng LIU Yang
    2020, 36(5):138-147. DOI: 10.13982/j.mfst.1673-9078.2020.5.019
    [Abstract](446) [HTML](217) [PDF 25.94 M](710)
    Abstract:
    The purpose of this study was to investigate the effect of temperature on the changes in storage quality of Korla fragrant pears, and to monitor their quality changes at different temperatures. The changes in main quality indices as a function of time or temperature were examined over a storage at a temperature (-1, 5 or 25 °C) of actual post-harvest storage conditions for pears. A dynamic kinetic model for the changes of quality indices was further established for quantitative evaluation of the storage quality of Korla fragrant pear. The results showed that the temperature affected significantly the storage quality of pears. The changes in fruit firmness, soluble solids content, peel’s chlorophyll content and relative electrical conductivity of Korla fragrant pear at different storage temperatures conformed to the first-order reaction kinetics (R2 > 0.93). The reaction rate constants and temperature sensitivity associated with all the quality indices conformed to the Arrhenius equation. A model for the quantitative evaluation of storage quality of Korla fragrant pear based on the kinetic theory and the Arrhenius equation. It was found through experiments that after the storage of 60 days, the correlation coefficients (R) between the measured values and the predicted values of the quality indices were all greater than 0.97, with the average relative percentage deviation (P) smaller than 10%. These results indicated that the established model can reflect truly the changes in the firmness, soluble solids content, peel’s chlorophyll content and relative electrical conductivity of fragrant pear. The effectiveness of the model in predicting the changes in quality indices and shelf life of fragrant pear at different storage temperatures was proven. The research results can provide a theoretical basis for commodity sales, quality evaluation and shelf life prediction of Korla fragrant pear under actual environmental conditions of storage.
    20  Identification of Bacteria during Soy Sauce Fermentation and the Study on Their Characteristics and Interactions
    ZHAO Mou-ming CHEN Tao WANG Jing-wen CHEN Yu-xing LI Xuan FENG Yun-zi
    2020, 36(5):148-154. DOI: 10.13982/j.mfst.1673-9078.2020.5.020
    [Abstract](437) [HTML](211) [PDF 15.54 M](886)
    Abstract:
    In this work, the physicochemical properties of 5 representative bacterial strains, which screened from the residue of high-salt liquid fermentation soy sauce, were analyzed to explore the growth characteristics, and to evaluate the effects of their interaction with yeast on the reproduction and flavor formation in the model system. The results showed that Bacillus amyloliquefaciens and Bacillus subtilis had stronger protease activity, while Staphylococcus saprophyticus, Kocuria kristinae and Acinetobacter johnsonii were stronger in growth activity and acid production. Among them, the salt tolerance of Bacillus amyloliquefaciens was the worst, and its colony-forming units (CFU) decreased by 98.5% compared to that without salt. In the model of interaction between bacteria and yeast, it was found that Bacillus amyloliquefaciens, Bacillus subtilis, Staphylococcus saprophyticus and Zygosaccharomyces rouxii promoted each other's growth. For example, the number of CFU of Bacillus amyloliquefaciens and yeast could increase by about 9.6 times respectively, while numbers of CFU of Staphylococcus saprophyticus and yeast could increase by about 5.2 times respectively. Meanwhile, Kocuria kristinae and its mixed culture systems had good flavor characteristics, which could improve various aroma compounds, such as acetic acid, ethyl acetate, benzene acetaldehyde, methional, 3-methylthio-1-propanol and so on, and had potential applications. This study will provide theoretical basis for the regulation of flavor in soy sauce fermentation.
    21  High Expression and Activity Identification of the Hypoglycemic Peptide Brevinin-2GUb
    LIN Jing-lian HUANG Min-hua WANG Meng MA Yi WANG Ju-fang
    2020, 36(5):155-162. DOI: 10.13982/j.mfst.1673-9078.2020.5.021
    [Abstract](511) [HTML](205) [PDF 25.91 M](772)
    Abstract:
    In order to achieve high expression of the hypoglycemic peptide Brevinin-2GUb in E. coli, the Brevinin-2GUb gene was inserted into the pET32a vector containing thioredoxin, His tag and enterokinase cleavage site, and then the recombinant expression vector pET32a-Trx- His-EK-Brevinin-2GUb was obtained, which was transformed into E. coli for the fusion protein Trx-His-EK-Brevinin-2GUb expression. Through optimization of its expression temperature, results showed that the fusion protein had the highest yield with 36 mg/L after inducing at 16 ℃ for 20 hours. The Trx-His-EK-Brevinin-2GUb fusion protein was successfully cleaved by enterokinase (EK). The purified Brevinin-2GUb without any tag was obtained with a yield of approximate 2.50 mg/L and the purity ≥90%. The purified Brevinin-2GUb was identified by reversed phase high performance liquid chromatography. The results showed that the amino acid sequence of purified Brevinin-2GUb was consistent with the synthesized Brevinin-2GUb. The purified Brevinin-2GUb peptide had no hemolytic activity toward mammalian cells at the concentration of 170 μg/mL. In addition, purified Brevinin-2GUb produced a significant stimulation of insulin release (120.04% of basal rate; p<0.01) against INS-1 cell lines at a concentration of 10 μg/mL. The results can provide the foundation for the development of Brevinin-2GUb peptide as a hypoglycemic oral solution and a peptide drug.
    22  Prokaryotic Expression and Enzyme Activity Analysis of Histone Deacetylase MrSir2 from Monascus ruber
    GUO Mei-yue ZHANG Jing YAN Qing-qing SHAO Yan-chun
    2020, 36(5):163-169. DOI: 10.13982/j.mfst.1673-9078.2020.5.022
    [Abstract](352) [HTML](261) [PDF 21.06 M](910)
    Abstract:
    According to the sequenced genomic DNA information, the whole cDNA sequence of mrsir2 gene was obtained by rapid-amplification of cDNA ends (RACE) corresponding to coding sequence (CDS) with 1539 bp, which codes for 512 amino acids and contains a conserved domain of SIR2 protein. The CDS of mrsir2 was optimized according to the codon preference of E. coli. The CDS of mrsir2 was ligated to the pET-28b vector and then transferred into the host strain E. coli BL21 to be induced expression by IPTG. The expression condition was optimized. The experiment results showed that the target protein MrSir2 was expressed well in soluble way when the host was induced by IPTG at a final concentration of 0.25 mM for 16 h at 16 °C. The soluble recombinant protein was purified with Ni2+ column affinity chromatography. Result of SDS-PAGE showed a band with the molecular weight of approximate 75 ku.The protein concentration was as high as 1.97 mg/mL. The target protein was identified by western blot. The enzyme activity was 78.5 (OD/min/mg) detected by Epigenase? Universal SIRT Activity/Inhibition Assay Kit (Colormetric). The inhibition rate of 780μM dihydrocoumarin(DHC) to MrSir2 was 47%. The soluble expression of MrSir2 provided materials for understanding its enzymatic characteristics. Results will provide the foundation for exploring the interaction of protein-protein in vitro.
    23  Inhibitory Effect of Edible Fungal Fermentation Broth on Bacillus cereus in Hot Dry Noodles
    PAN Chang FAN Xiu-zhi YAO Fen HU Long YIN Chao-min SHI De-fang GAO Hong HU ZHONG-ze
    2020, 36(5):170-177. DOI: 10.13982/j.mfst.1673-9078.2020.5.023
    [Abstract](301) [HTML](261) [PDF 579.25 K](558)
    Abstract:
    In order to determine the main spoilage microorganisms in fresh and hot dry noodles, this study identified the strains isolated from the hot dry noodles through 16S rDNA fragment sequence determination and biochemical analysis, and a strain of Bacillus cereus was identified. In order to screen the edible fungal fermentation broth with inhibitory effect on Bacillus Cereus, one strain was selected from 26 strains of 5 varieties of Lentinula edodes, Tremella sanguinea, Auricularia auricula-judae, Hericium erinaceus and Cordyceps militaries for submerged fermentation. The best edible fungus species and strains were screened via the evaluation of the inhibitory effects of different fermentation broths on the growth of Bacillus cereus. Finally, the minimum inhibitory concentration (MIC) was determined by the micro-double dilution method. The results showed that among the five species, the strain of T. sanguinea-Macheng exhibited the greatest inhibitory effect on the growth of the isolated B. cereus with the inhibitory rate remaiing above 95% during the 300 min detection cycle. The MIC of T. sanguinea-Macheng against B. cereus was determined as 31.25 μL/mL. This study provides a reference for the production and preservation of fresh and hot dry noodles through using the fermentation broth of T. sanguinea, and lays a foundation for the application of edible fungus fermentation products to improve the nutrition and functionality of fresh and wet noodles.
    24  Induction of Germination of Clostridium perfringens Spores by Different Bacterial Peptidoglycans
    REN Hong-rong LI Miao-yun ZHU Yao-di ZHAO Gai-ming ZHANG Jia-ye ZHAO Li-jun ZHANG Yuan-yuan WANG Wen-tao
    2020, 36(5):178-184. DOI: 10.13982/j.mfst.1673-9078.2020.5.024
    [Abstract](384) [HTML](338) [PDF 25.11 M](842)
    Abstract:
    In order to study the effect of different bacterial peptidoglycans on spore germination, cell wall peptidoglycans were extracted from Clostridium perfringens (C. perfringens), Bacillus subtilis (B. subtilis) and Staphylococcus aureus (S. aureus). Using C. perfringens spores as the research object, the three kinds of extracted bacterial peptidoglycans were added at the ratios of 1:10, 1:100, 1:1000, respectively. Based on the spore turbidity (optical density at 600 nm, OD600), spore refractive index, amount of released pyridine-2,6-dicarboxylic acid (dipicolinic acid [DPA]), loss of heat resistance and other indicators, the effects of different bacterial peptidoglycans on the germination of C. perfringens spores were compared. The results showed that among the three kinds of bacterial peptidoglycans added at a certain percentage, the addition of C. perfringens peptidoglycan at a ratio of 1:10 induced the greatest extent of germination of C. perfringens spores. After 60 min, the OD600 decreased by 31.71%, while the DPA release rate increased to 38.29%. The addition of B. subtilis vegetative peptidoglycan at a 1:10 ratio induced the germination of C. perfringens spores to the second greatest extent, with a decrease of OD600 by 24.92%, and the increase of DPA release rate to 30.84%. However, the addition of S. aureus vegetative peptidoglycan at different ratios affected insignificantly the germination of C. perfringens spores. The results of this study can provide important information for further elucidation of the mechanism underlying the germination of peptidoglycan-induced spores.
    25  Characteristics and Safety Evaluation of Enterococcus faecium DZ from Fermented Soya-bean Milk
    YUAN Yu WANG Zi-rong LOU Hong-xia
    2020, 36(5):185-191. DOI: 10.13982/j.mfst.1673-9078.2020.5.025
    [Abstract](349) [HTML](293) [PDF 27.51 M](853)
    Abstract:
    The features of growth curve, acid-producing capacity, viscosity-producing capacity and stimulated human gastrointestinal tolerance of Enterococcus faecium DZ from fermented soya-bean milk were studied. The safety of Enterococcus Faecium DZ was explored using indole test, hemolysis test and nitrate reductase assay, and the safety of its fermented product was further investigated. The results showed that the colony growth of Enterococcus faecium DZ was rapid in 1 h-4 h. It could survive in simulated gastric juice with pH of 3.0, and then enter the intestine for proliferation. The acidity of fermented soya-bean milk by bacterial inoculation for 16 h was 43.69 °T. The acidity of fermented soya-bean milk by bacterial inoculation presented a significant difference (p<0.01). After fermentation for 16 h, the viscosity was 5.50 mPa·s and its difference was extremely significant (p<0.01). In the exploration of safety, nitrate reductase assay showed negative results. Indole test presented negative results. Hemolysis test showed that Enterococcus faecium DZ was γ-hemolysis. The results demonstrates that Enterococcus faecium DZ has the capacity to survive at very low pH, good acid-producing capacity, and certain viscosity-producing capacity; it does not decompose tryptophan, does not hemolyze, and its metabolites does not contain nitrate reductase, which has certain safety.
    26  Antibiotic Resistance of Lactic Acid Bacteria Strains Isolated from Intestinal Microflora of Penaeus vannamei
    SONG Jun-nan ZHANG Jiu-feng LUO Jian-fei ZHAO Dan-dan LIN Wei-tie
    2020, 36(5):192-199. DOI: 10.13982/j.mfst.1673-9078.2020.5.026
    [Abstract](389) [HTML](291) [PDF 11.91 M](815)
    Abstract:
    In this work, P. vannamei was used as the research object. The 26 strains of lactic acid bacteria were isolated from the intestine and classified into 4 species: L. lactis subsp. Lactis, L. taiwanensis, L. garvieae and L. lactis. Seven representative lactic acid bacteria were selected to study their resistance to antibiotics from the genotype and phenotype based on the methord of PCR as well as the antibiotic selective plate coating method. The results showed that 7 strains of lactic acid bacteria had similar drug resistance spectrum, indicating resistance to tetracycline, sulfapyridine, acetylspiramycin (inhibition rate < 50.00%) while being sensitive to gold mold, oxytetracycline, chlortetracycline sulfate, chloramphenicol and erythromycin (inhibition rate 100%). More than 3 ARGs were detected in all strains with the detection rate of ARGs were as the follows: sulfonamides (92.86%) > tetracyclines (53.66%) > quinolones (23.81%) > aminoglycosides (4.76%) > chloramphenicol = macrolides (0.00%). The ARGs genotype did not exactly match the antibiotic phenotype of the strain.
    27  Changes of Physicochemical Properties and Protein Characteristics of Nianzhuan
    ZHANG Kang-yi KANG Zhi-min WANG Li ZHAO Di GUO Dong-xu ZHANG Meng-li SONG Jiang-feng
    2020, 36(5):200-206. DOI: 10.13982/j.mfst.1673-9078.2020.5.027
    [Abstract](199) [HTML](292) [PDF 7.86 M](819)
    Abstract:
    In order to investigate the effects of wet heat treatment and extrusion on its Quality characteristics during the process of Nianzhuan, the quick-frozen green wheat kernels, roasted green wheat kernels and Nianzhuan were used as raw materials. The physical and chemical properties, functional properties, protein secondary structures and molecular weight distribution of the samples were evaluated comprehensively. The results showed that the moisture content, ash content, protein content, fat content, soluble sugar content and total phenol content of quick-frozen green wheat kernel, roasted green wheat kernel and finished product were gradually reduced during the Nianzhuan processing. Their soluble sugar and total phenols decreased by 0.14% and 4.22 μg/g, respectively. The moisture content of Nianzhuan was about 45%, the water holding capacity decreased only to 0.96g/g after process, but oil holding capacity was enhanced. During the process, the hardness, elasticity and chewiness of the samples gradually decreased, and the values of L* and a* increased. The contents of α-helix and β-sheets in protein molecules of the three samples decreased by 5.60% and 3.67%, respectively, while the β-turn and random coil increased by 3.80% and 6.57%, respectively. The results of sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) showed that the baking and rolling process had no effect on the protein types, but the protein contents were different with different molecular weights.
    28  Comparison of Gelation Properties on Different proportions of Chicken - Nemipterus-virgatus Surimi Mixture Sausage
    YI Shu-min YANG Ling ZHAO Jun-ze LI Xue-peng MU Wei-li LI Jian-rong XIE Jing SHEN Lin
    2020, 36(5):207-213. DOI: 10.13982/j.mfst.1673-9078.2020.5.028
    [Abstract](317) [HTML](311) [PDF 33.79 M](793)
    Abstract:
    In this paper, mix with different proportions (M chicken: M Nemipterus virgatus surimi were 1:1, 3:1, 5:1, 7:1; and the blank group was chicken sausage and Nemipterus-virgatus sausage), the gel propreties of Nemipterus virgatus-chicken sausage were studied. The results showed that the gel strength of the sausage with the proportion of chicken and surimi (5:1) was the highest, and was improved by 12.71% and 6.03% respectively, compared with the chicken sausage and fish sausage. When the proportion of chicken and surimi was 5:1, compared with chicken sausage and fish sausage, the content of non-mobile water in the sample of 5:1 was the highest, and the relaxation time (T22) was 14.83 ms shorter than that of pure Nemipterus virgatus sausage. Compared with other samples, the shape of the hole under this ratio was smooth. The microstructure was denser and more uniform. The myofibrin aggregation was stronger. When the proportion of chicken and surimi was 3:1, the water holding capacity of Nemipterus virgatus-chicken sausage was the highest, which was 8.22% higher than that of fish sausage. The whiteness of chicken sausage was 23.51% higher than that of Nemipterus virgatus sausage. The whiteness increased from 65.37 to 75.71 as the proportion of chicken increased. The gel propreties of the sample was the best when the ratio of chicken to fish surimi was 5:1.
    29  Effect of Printing Conditions on 3D Printing of Surimi
    JIN Li-ming ZHAO Zi-long JIAO Xi-dong YAN Bo-wen FAN Da-ming HUANG Jian-lian ZHOU Wen-guo ZHAO Jian-xin ZHANG Hao
    2020, 36(5):214-222. DOI: 10.13982/j.mfst.1673-9078.2020.5.029
    [Abstract](594) [HTML](299) [PDF 0.00 Byte](0)
    Abstract:
    In order to use surimi as raw material and ensure that it can meet the printing requirements in terms of shape, strength and color , the influences of filling density, layering height, printing speed and nozzle aperture on the 3D printing effect of surimi gel were studied in this paper. The printing parameters of the model were changed by slicing software to compare the printing accuracy, gel strength, whiteness and rheological properties of the printed samples. The results showed that when the filling density was more than 60%, the molding samples had higher gel strength, the internal filling was continuous, and there was no obvious strip-breaking. When the layering height was too high or too low, the printing accuracy was reduced. The layering height of 0.8 mm had a good printing effect. The faster the printing speed was, the less time was spent, and the whiteness of the molding sample was better. The minced fish paste extruded from too small nozzle aperture was prone to breakage and incomplete printing. It shows that the stratification height, the printing speed and the nozzle aperture are 0.8 mm, 35 mm/s and 1.2 mm, respectively, when the filling density is greater than 60%, and the 3D printing of the minced fish slurry system can print the molding samples with better quality and higher accuracy. This study has positive guiding significance for the development of minced fish paste in the field of food 3D printing, and will also provide reference for the development of new food applications in the field of food 3D printing.
    30  Preparation of Naringin Ester by Enzymatic Transesterification and Its Inhibition of HepG2 Cell Proliferative Activity
    ZHAO Yao-ming YUAN Kun LI Xiao-feng
    2020, 36(5):223-230. DOI: 10.13982/j.mfst.1673-9078.2020.5.030
    [Abstract](325) [HTML](267) [PDF 19.55 M](719)
    Abstract:
    In this paper, the immobilized lipase IMTL was used to catalyze the transesterification of naringin under non-aqueous conditions to produce a series of naringin esters with different fatty acid chain length. The immobilized lipase IMTL enzyme showed high catalytic activity towards the reaction, with substrate conversion ratios being above 90%. In a 4 mL tert-amyl alcohol system, 50 mg of lipase IMTL, naringin: acyl donor=1:20, and the reaction was performed at 50 ℃ for 3 hours, and the regioselectivity was above 99%. After the naringin esters were analyzed and identified by HPLC, mass spectrometry, and nuclear magnetic resonance, the acylated products were naringin-6’’-o-ester. It was found that the ClogP values of naringin esters increased with the increase of the chain length. Among them naringin myristate ClogP value was 6.50. The results of HepG2 cell inhibition experiments showed that the inhibitory activity of naringin esters on HepG2 cell proliferation was closely related to their lipophilicities. Compared with naringin, naringin esters had a better inhibitory effect on HepG2 cell. Naringin myristate with long-chain fatty acid had better fat solubility and stronger inhibitory effect on HepG2 cell proliferation (2.28%). The enzymatically synthesized esters may have a broader application prospect than naringin.
    31  Improvement of Yihong Black Tea in Summer by Polyphenol Oxidase from Different Pyrus pyrifolia Nakai
    YE Fei GAO Shi-wei GONG Zi-ming Gui An-hui LUO Jun-wu HUANG Jian-an
    2020, 36(5):231-237. DOI: 10.13982/j.mfst.1673-9078.2020.5.031
    [Abstract](385) [HTML](224) [PDF 13.33 M](773)
    Abstract:
    In order to improve the Yihong black tea quality in summer, different polyphenol oxidases from Jinshui NO1, Fengshui, Huanghua and E,li NO2 Pyrus pyrifolia Nakai were utilized to ameliorate the fermentation, and the sensory quality, chemical components and aroma of Yihong black tea in summer were compared in present paper. Results indicated the notable differences in oxidation kinetics curves of polyphenol oxidase from different Pyrus pyrifolia Nakai. The Jinshui NO1 and Fengshui had high enzyme activities, the maximum reaction rate achieved the highest at 3 minutes and 5 minutes respectively, it could complement the low enzyme activities of tea at the initial stage of fermentation and promote the Yihong black tea permention in summer. Meanwhile, the PPO in Jinshui NO1 could obviously improve the sensory quality(84.05), compared with the control, the brightness of tea increased significantly (p<0.01), the tea brew hue also increased by 12.00% (p<0.01), the contents of theaflavins, the thearubigins and soluble sugar in black tea increased significantly (p<0.01), and the contents of aroma components also increased, such as phenylacetaldehyde, (E,E)-2,4-heptadienal, safranal, nerol, cis-linalool oxide, β-Ionone, trans-geranylacetone, α-Copaene etc. All the results indicated that the application of polyphenol oxidase in Jinshui NO1 provided a useful way on quality improvement of Yihon black tea in summer.
    32  Optimization of Fermentation Conditions for the Burdock-probiotic Compound Yoghurt
    JIAO Lei JIANG Xiao-feng WEI Nan
    2020, 36(5):238-242. DOI: 10.13982/j.mfst.1673-9078.2020.5.032
    [Abstract](256) [HTML](369) [PDF 9.06 M](854)
    Abstract:
    In this study, carrot, burdock and yam were used as raw materials, and composite probiotics were added to prepare a probiotic compound yogurt. The fermentation conditions were optimized. The results showed that the quality of the yoghurts was the best when the addition amount of carrot, burdock or yam was 20%, 15% and 10%, respectively, with the fermentation temperature and time as 40 ℃ and 7 hours. When the inoculation level of lactic acid bacteria was 5%~6%, the acidity and water holding capacity of the compound probiotic yoghurt were about 80% and 70%, respectively. By comparing the fermentation temperature and fermentation time, the optimal fermentation conditions for the compound probiotic yogurt were: amount of inoculum 5%, fermentation time 7 hours, and fermentation temperature 40 °C. The experimental results showed that the proposed fermentation conditions can better optimize the fermentation of the compound probiotic yoghurt, and the obtained yogurt had the best quality after fermentation.
    33  Analysis of Volatile Compounds of Roast Pigeon by Comprehensive Two Dimensional Gas Chromatography-time of Flight Mass Spectrometry
    QIAN Min ZHAO Wen-hong ZHOU Guan-feng DONG Hao BAI Wei-dong ZENG Xiao-fang
    2020, 36(5):243-253. DOI: 10.13982/j.mfst.1673-9078.2020.5.033
    [Abstract](295) [HTML](387) [PDF 8.78 M](712)
    Abstract:
    The volatile flavor compounds of roast pigeon were identified and quantified by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry (GC×GC-TOF MS) using ethyl decanoate as internal standard. A total of 111 compounds were detected which including 21 alcohols, 15 esters, 14 aldehydes, 12 ketones and 3 acids, 10 sulfur compounds, 8 alkanes, 8 alkenes, 8 pyrazines, 2 furans and 10 other compounds. The highest relative percentage of volatile flavor compounds was sulfur compounds, followed by aldehydes and alcohols. The contents of diallyl disulfide, allylmethyldisulfide and 1-allyl-2-isopropyldisulfide were 20653.10 μg/kg, 2338.33 μg/kg and 1006.57 μg/kg, respectively. The contents of hexanal, glutaraldehyde and benzaldehyde in aldehydes were the highest, which were 4836.47 μg/kg, 469.91 μg/kg and 442.10 μg/kg, respectively. The contents of 1-octene-3-ol, 2-ethyl-1-hexanol and 1-pentanol in alcohols were 1204.27, 1134.45 and 422.35 μg/kg, respectively. Esters, ketones, pyrazines and other substances also constituted the flavor characteristics of roast pigeon. The highest content of the identified compounds was diallyl disulfide, followed by hexanal and allylmethyldisulfide. The OAV values of these three compounds were also relatively high, which significantly contributed to the aroma of roast pigeon. Therefore, these three compounds were the main characteristic aroma substances of roast pigeon.
    34  Formulation Optimization of Beef Pie Using Gel Oil Instead of Fat
    LI Ming-hua GAO Yan-lei SONG Yan-yan ZHANG Li YU Qun-li HAN Ling GUO Zhao-bin
    2020, 36(5):252-260. DOI: 10.13982/j.mfst.1673-9078.2020.5.034
    [Abstract](383) [HTML](185) [PDF 982.76 K](702)
    Abstract:
    In order to optimize the formulation of a gel oil instead of fat, the rapeseed based gel oil with different concentrations of beeswax (2.5%, 5%, 7.5%, 10%, 12.5%) instead of fat was prepared to produce beef cake. The influence of four factors on the sensory evaluation of beef cake was analyzed by single factor experiment, including gel oil concentration, compound phosphate content, carrageenan gum content and water content. The best formula of beef cake was optimized by orthogonal experiment and fuzzy mathematics evaluation method. The results showed that the gel oil concentration was 10%, the composite phosphate content was 0.3%, the carrageenan content was 0.3%, and the water content was 20%. Under these conditions, the comprehensive evaluation score of the gel cake instead of fat was as high as 87.60. Based on the comprehensive evaluation system constructed by fuzzy mathematics and orthogonal experiment, the best formula of gel oil instead of fat was optimized, which can provide a theoretical basis for the processing of new meat products.
    35  Comparison of Bread Quality by Adding Sesame Protein Isolate Extracted with Different Methods
    LIN Dan-qiong
    2020, 36(5):261-266. DOI: 10.13982/j.mfst.1673-9078.2020.5.035
    [Abstract](304) [HTML](244) [PDF 749.18 K](657)
    Abstract:
    Sesame protein isolate was prepared by cold pressing, hot pressing, dry peeling and wet peeling, and then mixed with flour and other ingredients to make bread. The effect of sesame protein isolate on the quality of bread was studied by sensory evaluation, measuring the volume, specific volume texture and moisture content of bread core. The results showed that the sensory scores of bread in the wet peeling group were higher than those in the other three groups (p<0.05); the specific volumes of bread in the dry peeling group and the wet peeling group were 3.16 mL/g and 3.57 mL/g, respectively, lower than those in the hot pressing group and the cold pressing group (p<0.05). The volume of 100 g bread in cold pressing group was 491.35 cm3, higher than that in other three groups. The volume of 100 g bread in wet peeling group was 479.66 cm3, higher than that in hot pressing group and dry peeling group (p<0.05). The bread hardness and chewiness in the wet peeling group were 176.65 and 141.36, respectively, which were lower than those in the other three groups (p<0.05). The elasticity and recovery of bread in the dry peeling group were 0.87 and 0.23, respectively, higher than those in the other three groups. When stored for 1, 3 and 5 days, the moisture reduction rates of bread in the wet peeling group were 1.72%, 0.97% and 0.58%, respectively, lower than those in the other three groups (p<0.05). The bread made of wet peeled sesame protein has the highest sensory score, the best texture, the slower rate of water reduction and the best overall quality.
    36  Toxicological Safety Evaluation of Thymus quinquecostatus Celak
    LU Li-feng SHEN Wei JIANG Yu-lai DUAN He-kui ZHANG Yun-duan MOU Yan-hua
    2020, 36(5):267-276. DOI: 10.13982/j.mfst.1673-9078.2020.5.036
    [Abstract](505) [HTML](187) [PDF 17.18 M](675)
    Abstract:
    To provide toxicological evaluation basis for the safe consumption of Thymus quinquecostatus Celak, the acute toxicity, genotoxicity and subacute toxicity of T. quinquecostatus Celak extract (Tq-E) was conducted in the present study. The acute toxicity test, Ames test, mouse bone marrow cell micronucleus test, mouse sperm abnormality test and thirty-day drug feeding test were used according to the National Health Food Test and Technical Evaluation Standard. The results showed that no poisoning or death was found after the administartion in the maximum doses of 60g/kg for Kunming mice and 30g/kg for SD rats. The number of mutant colonies of TA97a, TA98, TA100, TA102 and TA1535 test strains at 5 doses of 5000, 1581, 500, 158.1 and 50 ug/plate were all 2 times lower than that of the negative control group. There was no significant difference in the sperm deformity rate between the different dose groups and the negative control group (p>0.05). Except for the low dose group, the incidence of micronuclei in the high and middle dose groups were significantly changed (p<0.01). The body weight of male rats of the middle dose group was inhibited, but the weight of female rats increased, and i the food utilization rate of animals ncreased. RBC and HGB in the blood increased significantly, while HCT, MCV, MCHC and RDW-CV increased a little. The results of blood biochemical examination indices showed that AST decreased significantly, CHO and TG levels increased in female mice, and the levels of UREA and GLU decreased significantly in both male and female mice, compared with the control group. No obvious histopathological changes was observed in other organs except liver and kidney. Acute toxicity test and Ames test had no significant effects, and had no teratogenic effects on mouse spermatozoa. Within the range of test dose, Tq-E had certain toxicity to micronucleus of bone marrow cells, and had potential hypoglycemic activity. Tq-E might activate the sex hormone system, hematopoietic system and muscle function of male animals, and the high dose of Tq-E had certain toxicity to the liver and kidney of rats. The results demonstrated that Tq-E is safe and reliable in a certain dose range, and this experiment will provide toxicological evaluation data for the safe consumption of T. quinquecostatus Celak.
    37  Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry(UPLC-MS/MS)Analysis of Nine Ergot Alkaloids in Cereals and Their Contamination Analysis
    WANG Wei YU Ting-ting LIU Di GONG Lei YANG Qing WANG Hui-xia ZHANG Li
    2020, 36(5):277-287. DOI: 10.13982/j.mfst.1673-9078.2020.5.037
    [Abstract](572) [HTML](177) [PDF 25.99 M](864)
    Abstract:
    In this study, ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) was used to establish a method for simultaneous determination of nine ergot alkaloids in cereals including dihydroergocristine, ergocornine, ergocorninine, ergocristine, ergocristinine, ergocryptine, ergocryptinine, ergosine, and ergotamine. The sample was extracted with an acetonitrile-water (84+16) solution, and the extract was purified with dispersive solid phase extraction agent (PSA). The UPLC-MS/MS analysis employed a C18 column for separation, and a mobile phase consisting of 0.1% formic acid aqueous solution and acetonitrile for gradient elution, along with external standards for quantification. The limit of detection (LOD) and limit of quantitation (LOQ) of ergot alkaloids were 5 μg/kg and 20 μg/kg, respectively. The recovery of ergot alkaloids was in the range of 50%~90% at the concentration of 45~75 μg/kg. At the same time, high-resolution mass spectrometry (HRMS) was used to determine the accurate mass and the secondary characteristic fragment ions of ergot alkaloids, to assist sample screening and confirmation. Twenty commercially available cereal samples were tested, with ergocristine and ergocristinine were detected in one sample and its content higher than the LOD but lower than the LOQ. This study provides a relatively effective detection method for ergot alkaloids in cereals and their products to ensure the safety of grains in China.
    38  Optimization of Sample Pretreatment Process for the Detection of Mercury Residues in Fish
    ZENG Qing-chun ZHANG Yin WU XIU-Qin ZHANG Long-Yi KE Huan GUO Tian-Rong MU Yun-Long LI Hui
    2020, 36(5):288-294. DOI: 10.13982/j.mfst.1673-9078.2020.5.038
    [Abstract](231) [HTML](202) [PDF 20.51 M](649)
    Abstract:
    To improve the accuracy of detection for heavy metal mercury in fish and reduce the loss of mercury in the sample caused by improper sample preparation, the fish sample was pretreated by adding a mercury standard solution, and then the effects of acid removal temperature, digestion temperature, amount of hydrogen peroxide to assist digestion, and concentration of potassium borohydride on the recovery rate of mercury was investigated in the sample. On this basis, the response surface method was used to optimize the pretreatment process for fish samples. The results of significance analysis showed that the fitted model for the recovery rate and influencing factors was significant (p<0.05), with a good correlation (R2 = 95.33). Based on the verification of the reliability of the fitted model, the highest recovery rate of mercury was taken as the target for the optimization of sample pretreatment process. The results showed that the recovery rate of mercury in fish was the highest (98.9%), when the acid removal temperature, digestion temperature, hydrogen peroxide dose, and reducing agent potassium borohydride concentration were 88 ℃, 171 ℃, 1.2 mL, and 13 g/L, respectively. In summary, the optimized process for pretreating fish samples has significance for guiding practice.
    39  Determination the Residues of Nitroimidazoles in Propolis Capsules by LC-MS/MS
    LIAO Xia-yun YANG Li LIU Xing LIU Chang-kai SU Xiao-ting LU Yu-ling
    2020, 36(5):295-303. DOI: 10.13982/j.mfst.1673-9078.2020.5.039
    [Abstract](308) [HTML](255) [PDF 36.16 M](937)
    Abstract:
    In this paper, a method based on liquid chromatography-tandem mass spectrometry for the determination of residues of various nitroimidazoles (metronidazole, lornidazole, isopropynidazole, dimethylnitroimidazole, hydroxymetronidazole, hydroxymethylnitroimidazole) in health food with propolis as the main raw material was established. The samples were dissolved and dispersed with 0.1 mol/L hydrochloric acid solution, mixed well with vortex, then the target components were extracted by ultrasound and purified by HLB SPE column. The extract was separated on a Waters ACQUITY UPLC® BEH C18 column (1.7 μm, 2.1 m×100 mm) with gradient elution using a mobile phase consisting of 0.1% formic acid and acetonitrile. A tandem quadrupole mass spectrometer equipped with electrospray ionization (ESI) source in positive ion mode was employed for the quantitative analysis of the analyte using multiple reaction monitoring (MRM) scanning mode, with ion abundance ratio for qualitative analysis and external standard method for quantitative analysis. Under the optimal conditions, good linearities (R>0.998) were obtained in the related linear ranges. With addition level at 2.5, 5.0, 10.0 μg/kg, the recovery rates were 68.12%~92.20%, the relative standard deviations were 1.20%~5.83%. This method was simple, sensitive, accurate, and reproducible, has great popularization and application value, and could be suitable for the determination of various trace amounts of nitroimidazoles in propolis-derived health foods.
    40  Development of a Detection Method for Food-borne Campylobacter jejuni Based on Fluorescence Probe-based Recombinase Polymerase Amplification
    LAN Quan-xue CHEN Jia-ping YANG hui DU Wen-qi JIN Yu-juan GAN Li-ping LIU Qu LIU Xiao-qing
    2020, 36(5):304-309. DOI: 10.13982/j.mfst.1673-9078.2020.5.040
    [Abstract](322) [HTML](187) [PDF 18.30 M](565)
    Abstract:
    In order to achieve rapid and convenient detection of Campylobacter jejuni, a rapid detection method of Campylobacter jejuni based on fluorescence probe-based recombinase polymerase amplification (exo-RPA) was developed. The specificity of the method was determined by exo-PA detection of Campylobacter jejuni and control strains. The gradient-diluted Campylobacter jejuni was used as a template to analyze the sensitivity of the exo-RPA method. The application effect of the exo-RPA method was analyzed through detecting the simulated contaminated samples.The exo-RPA and fluorescence PCR were used to test real food samples respectively, in order to analyze their detection effects. The Campylobacter jejuni exo-RPA method can specifically detect Campylobacter jejuni with a detection sensitivity of 6.0×102 CFU/mL. In the simulated contamination tests, the enrichment broth medium containing 2.5×101 CFU/mL Campylobacter jejuni was tested positive after 24 hours of culture by the exo-RPA assay. The exo-RPA and fluorescence PCR methods led to the same detection results for the 40 samples. The Campylobacter jejuni exo-RPA assay developed in this study has high specificity, sensitivity and anti-interference ability. The method is simple, convenient and rapid, with a good application prospect.
    41  Evaluation of the Quality of Domestically Produced Different Batches of Nutmeg Volatile Oil Based on Principal Component and Cluster Analysis
    HUANG Pan ZHOU Gai-lian WANG Qian ZHOU Wen-liang WANG Nai-bin XIE Xue-ting
    2020, 36(5):310-318. DOI: 10.13982/j.mfst.1673-9078.2020.5.041
    [Abstract](393) [HTML](215) [PDF 11.30 M](881)
    Abstract:
    In this work, the chemical compositions of 16 batches of nutmeg samples were identified and analyzed, and their common chemical components were analyzed by principal component analysis and cluster analysis. The color, odor, shape and other properties of 16 batches of nutmeg samples were recorded, and the essential oil of nutmeg was extracted by steam distillation. The volatile components were analyzed by gas chromatography-mass spectrometry (GC-MS) combined with the NIST08 series standard library, artificial identification and analysis. These 16 batches of nutmeg samples were comprehensively evaluated using principal component analysis and cluster analysis. Most of the 16 batches of nutmeg were oval, grayish brown, with strong aroma. The 17 compounds were identified from all the nutmeg volatile oil, which could be summarized into 4 main components by principal component analysis, including 86.26% of source information. The cluster analysis results showed that 16 batches of nutmeg samples could be clustered into two categories. The S15 batche was clustered into one category, S1-S14 batches, S16 batche were clustered into one category, respectively. The two analysis results were agreed with each other. Through principal component analysis and cluster analysis, combined with trait quality and safety analysis, a quality evaluation system for nutmeg volatile oil was established, which could provide a reference basis for further development and research of nutmeg volatile oil in other aspects. It will be a comprehensive method.
    42  Discrimination of Maca from Different Habitats and Phenotypes Based on Metabolomics by Liquid Chromatography-mass Spectrometry
    LIANG Xiao-qing YANG Chang-jun WANG Tong GENG Yue
    2020, 36(5):319-328. DOI: 10.13982/j.mfst.1673-9078.2020.5.042
    [Abstract](335) [HTML](181) [PDF 150.26 M](666)
    Abstract:
    In this experiment, 20 kinds of maca with different phenotypes and producing areas were analyzed by Ultra high performance liquid chromatography tandem quadrupole electrostatic field orbital trap high resolution mass spectrometry (Dionex Ultimate 3000-Q Exactive Orbitrap). The original data were processed by Compound Discoverer software and then processed by SIMACA 14.1 to find the potential marker metabolites, which were analyzed by secondary mass spectrometry and qualitatively determined by relevant literature and databases (HMDB or NIST). The results of multivariate statistical analysis showed that maca from different origins were grouped successfully by OPLS-DA. Maca from Lijiang and Shangri-la areas were successfully grouped in PLS-DA and OPLS-DA. Purple, yellow and black Maca were grouped successfully in PLS-DA and OPLS-DA. Cluster analysis showed that yellow, black and purple Maca could be divided into three categories, and the active components of the three phenotypes were different. This was consistent with the results of OPLS-DA. The marker metabolites of Maca from different phenotypes were identified by multivariate statistical analysis, which were characterized according to their MS2 information. The results showed that high resolution mass spectrometry combined with metabonomics could be used to identify different phenotypes and origin of Maca. However, due to the lack of databases and literatures on the qualitative characterization of metabolites in Maca, only two metabolites, N-Benzyl-15Z-tetracosenamide and 3-methoxy-phenylacetic acid, were identified in this study.
    43  Application of Omics in Marine Ecotoxicology: a Review
    XU Ying-jiang LIU Ge CUI Yan-mei JIANG Fang CAO Wei WANG Ming-lei LEN Nan YANG Yu-fang GONG Xiang-hong TIAN Xiu-hui
    2020, 36(5):329-336. DOI: 10.13982/j.mfst.1673-9078.2020.5.043
    [Abstract](512) [HTML](252) [PDF 760.29 K](668)
    Abstract:
    In recent years, the urbanization and industrialization of China's coastal areas have promoted rapid economic development. Many enterprises of heavy metal smelting, processing, etc. have flourished. These led to a large amount of industrial wastewater, which has been discharged into the ocean, resulting in marine pollution. Among them, heavy metals are considered to be one of the important pollutants in the environment due to their high risk and difficult to treat. After the concentration of heavy metals and other pollutants reaches a certain level in the marine environment, it will affect the normal growth and development of the organisms, thereby causing irreversible damage to the structure of biological populations and even the entire ecosystem. With the continuous development of system biology, it could be provide a more powerful tool to explore the ecotoxic effects of heavy metals on marine organisms and the response mechanism of organisms. This paper focused on the status of heavy metal pollution, toxicological effects, and the application of genomics, transcriptomics and metabolomics techniques in marine ecotoxicology, aiming to provide a theoretical reference for marine heavy metal detection and environmental risk assessment.
    44  Reviews on Chemical Composition and Biological Activity of 4 Types of Animal Bone
    PARHAT Rozi YANG Xiao-jun MOURBOUL Ablise TANG Yuan-ping WUGULNISA Mamattohti NIGAR Yadikar WANG Juan
    2020, 36(5):337-346. DOI: 10.13982/j.mfst.1673-9078.2020.5.044
    [Abstract](468) [HTML](337) [PDF 772.79 K](1325)
    Abstract:
    Animal bone has a long drug application history as well as good curative effect in traditional Chinese medicine and ethnic medicine. It was considered to have high edible value. Bone mainly consisted of collagen, oil, mineral, and chondroitin sulfate with numerous biological activities such as antioxidant activity, antibacterial activity, antihypertensive activity, immunomodulation, osteoblastic proliferation improvement. It also used to treat orthopedic diseases including rheumatoid, arthritis, and loose fractures. The present paper summarized the sources, properties, tastes and functions of 4 kinds of animal bones (sheep, bovine, horse, and camel) from ancient books. The progress on its chemical composition, pharmacological activity, and products was reviewed to provide basis for clarification of its pharmacologically active ingredients, comprehensive utilization, and development of high value bone 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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