Volume 37,Issue 5,2021 Table of Contents

  • Display Type:
  • Text List
  • Abstract List
  • 1  Protection Effect of Hawthorn Kernel Ethanol Extract and Its Derived Fractions on H2O2 Induced Oxidative Damaged Cells and Active Fractions Screening
    PENG Ying HU Jie-pin LIU Feng ZHANG Min PENG Chong-sheng LI Xiao-bo
    2021, 37(5):1-8. DOI: 10.13982/j.mfst.1673-9078.2021.5.0982
    [Abstract](406) [HTML](399) [PDF 1.58 M](949)
    Abstract:
    To investigate the protective effect of hawthorn kernel and screen its active fractions on oxidative damaged cells, providing supports for its applications, the oxidative damaged HaCaT cells and GES-1 cells were induced by H2O2. MTT assay and biochemical kit were used to detect cell viability and superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) in the oxidation-damaged cells. The chemical components analysis method was used to study the chemical components of the active fractions. The results showed that hawthorn kernel ethanol extract (EE) and its derived fractions got from ethyl acetate (EAF) and water (WF) had protective activity on oxidative damaged cells. 25 μg/mL of EAF significantly increased the survival rate of oxidation-damaged HaCaT cells 21.23%, the levels of SOD in cells were also increased 9.09%. 25 μg/mL of WF significantly improved HaCaT and GES-1 cells survival rate 16.20% and 23.61%, increased the levels of SOD 16.62% and 17.38%, increased the levels of GSH-Px in cells 1.22 and 2.50%, respectively. The chemical components of ethyl acetate fraction were sugar (32.73%), flavonoids (15.70%), lignans (8.09%) etc. The water fraction contained sugar (59.59%) and flavonoids (1.14%) etc. It was suggested that WF can protect HaCaT and GES-1 cells from H2O2 induced oxidative damage, and its main component is sugar. The mechanism of WF may be related to the regulation of intracellular antioxidant enzyme levels, which has a good development and application values.
    2  Intestinal Probiotic Function and Antioxidant Capacity-enhancing Effect of An Ethanolic Extract of Radix pseudostellariae
    KONG Yu-ting HE Hong AN Feng-ping SONG Hong-bo HUANG Qun
    2021, 37(5):9-16. DOI: 10.13982/j.mfst.1673-9078.2021.5.0928
    [Abstract](313) [HTML](265) [PDF 62.40 M](821)
    Abstract:
    In this study, D-galactose model mice were used to investigate the relationship between in vivo antioxidation and intestinal probiotic function of an ethanol extract of Radix pseudostellariae. Seventy-two ICR mice were selected and divided into 6 groups. D-galactose was used to induce damage, and a Pseudostellariae ethanol extract was used to intervene to investigate its effect on the growth, antioxidant enzyme activities and intestinal function of the mice. The results showed that the Radix pseudostellariae extract after purification by resin D101 contained saponins (613.48 mg/g dry weight). Compared with the model group, the activities of SOD, CAT and GSH-px of the liver of the HPEs group increased by 16.64%, 26.01% and 20.30%, respectively, with the activities of SOD, CAT and GSH-px of the kidney increasing by 19.94%, 23.37% and 18.00%, the activities of SOD, CAT and GSH-px of the brain increasing by 14.55%, 13.06% and 40.72%, respectively. By increasing the abundance of beneficial bacteria such as Bifidobacterium, Lactobacillus, Bacteroides and Blautiain the intestines, and decreasing the abundance of harmful bacteria such as Methylobacterium, Rikenella and Paraprevotella, the extract could reduce the risk of intestinal diseases, restore the structure of the small intestinalvilli and enhance effectively the body’s antioxidant level.
    3  Inhibitory Effect of Earthworm Protein Capsules on Arteriovenous Thrombosis in Rats
    QI Ming-ming SUN Jian-bo
    2021, 37(5):17-22. DOI: 10.13982/j.mfst.1673-9078.2021.5.0963
    [Abstract](220) [HTML](300) [PDF 10.16 M](985)
    Abstract:
    The pharmacological activity of active earthworm protein capsules (AEPC) in animals was verified by three tests on the coagulation and blood time of mice, arterial and venous thrombosis modeling experiments and rat coagulation tests. ICR mice were randomly divided into blank control group, positive group, low-dose (22.50 mg/kg), medium-dose (45.00 mg/kg), high-dose group (90.00 mg/kg). After grouping, mice were given intragastric administration (1 mL/100 g) every day for 7 consecutive days. One hour after the last administration, blood samples were taken from the tail tip and the retrobulbar vein plexus to observe the bleeding and coagulation time. SD rats were randomly divided into 6 groups, namely sham operation group, model group, positive group (13.00 mg/kg), low-dose (15.63 mg/kg), medium-dose (31.26 mg/kg), high-dose group (62.52 mg/kg), 11 in each group. After grouping, daily intragastric administration (1 mL/100 g) was given for 7 consecutive days. One hour after the last administration, the inhibition rates of thrombosis in both common carotid arteries and inferior vena cava were calculated, and the blood samples from ocular fundus venous plexus were taken to observe prothrombin time (PT), ellagic acid activated partial thromboplastin time (APTT), thrombin time (TT), 8 animals were taken from each group. Compared with the normal group, AEPC can prolong the tail bleeding and coagulation time of mice (p<0.01), and it is dose dependent. The high-dose group (90.00 mg/kg) had the best prolonged tail bleeding activity (18.88 min) and coagulation effect (82.63 min). In addition, compared with the model group, the effect of AEPC on thrombosis was gradually increased with the increase of dose. The high-dose group (62.52 mg/kg) had the best activity (wet weight inhibition rate 76.53; dry weight inhibition rate 72.49). The experimental data show that AEPC has a significant effect on the inhibition of thrombosis.
    4  Attenuation of Lipopolysaccharide-Induced Inflammation in RAW264.7 Cells by Fermented Hylocereus undulatus Peels
    LI Dan-qian LIANG Jia-yi ZHONG Xiao-qing WANG Run-dong PENG Yuan-huai
    2021, 37(5):23-30. DOI: 10.13982/j.mfst.1673-9078.2021.5.0999
    [Abstract](248) [HTML](331) [PDF 953.27 K](758)
    Abstract:
    To investigate the attenuating effects of fermented Hylocereus undulatus peels (FHP) on lipopolysaccharide (LPS)-induced inflammation in RAW264.7 cells, and the mechanisms of attenuation, Hylocereus undulatus peels were fermented using Lactobacillus casei CICC20280. A methyl-thiazolyl-tetrazolium reduction assay was used to determine FHP cytotoxicity at different concentrations (50, 100, 200, 400 and 800 μg/mL). The following groups were included: a control group, an LPS-induced inflammation model group, and five groups treated with LPS and different concentrations of FHP. Nitric oxide (NO), reactive oxygen species (ROS), and cytokines (TNF-α, IL-1β, IL-6, and IL-10) in cell culture supernatants were quantitated using various molecular analysis techniques, including Griess, DCFH-DA fluorescence, and ELISA assays. RT-PCR was used to detect expression of NF-κB pathway components (TLR4/MyD88/NF-κB) and pro-inflammatory factors. FHP at concentrations of ≤400 μg/mL is non-toxic to RAW264.7 cells. FHP significantly decreases (p<0.05) concentrations of pro-inflammatory factors including NO, ROS, TNF-α, IL-1β and IL-6, by an average of 76.40%, and increases the concentration of the anti-inflammatory factor IL-10, by an average of 173.72%, in a dose-dependent manner, compared to the LPS-induced inflammation model group. Expression levels of TLR4, MyD88, NF-κB and TNF-α, IL-1β, IL-6 were significantly down-regulated (p<0.01) by FHP. In summary, FHP displays readily detectable attenuating effects on LPS-induced inflammation in RAW264.7 cells, probably by inhibiting secretion of pro-inflammatory mediators and increasing levels of anti-inflammatory factors, via a mechanism possibly associated with an NF-κB pathway.
    5  Mechanism of Anti-inflammatory Effect of Radix glehniae Based on Network Pharmacology
    YANG Xiao-jun HE Yang SHEN Qin-ke ZHOU Jing HAN Sheng-qiang GAO Fan HU Wei-cheng ZHANG Ji
    2021, 37(5):31-37. DOI: 10.13982/j.mfst.1673-9078.2021.5.0939
    [Abstract](362) [HTML](375) [PDF 32.08 M](1216)
    Abstract:
    Radix glehniae, the dry root of Glehnia littoralis, can be used as medicine and food. It has been used to clear lung heat, to relieve cough and to moisten lung in clinical application. Pharmacological research shows that it possesses anti-bacterial, anti-inflammatory and anti-oxidative effects. However, the molecular mechanism of its anti-inflammatory effect is still not clear. In this study, the databases of TCMSP, PubChem, SEA, UniProt, GeneCards were used to collect the active compounds of Radix glehniae, the corresponding targets of these active compounds and the anti-inflammatory targets. The molecular target network was also constructed using the active components and anti-inflammatory target based on the network nodes. Furthermore, the protein-protein interactions, GO enrichment and KEGG enrichment were analyzed based on the network node. Eight components, such as quercetin, β-sitosterol and stigmasterol were obtained as the active components of Radix glehniae. There were 92 anti-inflammatory targets, including JUN, CASP3, EGFR, AKT1, HSP90AA1, TGFB1, PGR, MET, PLAU, PIM1, and PIK3R1, which are involved in pathways, such as estrogen signaling pathway, IL-17 signaling pathway, EGFR tyrosine kinase inhibitor resistance pathway, AGE-RAGE signaling pathway, PI3K-Akt signaling pathway etc. The characteristics of multi-components, multi-targets and multi-pathways for Radix glehniae can provide a new way and direction for further study on anti-inflammatory mechanism.
    6  Effects of Ganoderma lucidum Polysaccharides on the Proliferation and Apoptosis of Human Lung Cancer A549 Cells
    LI Zhi-qiang HE Yu-xia
    2021, 37(5):38-42. DOI: 10.13982/j.mfst.1673-9078.2021.5.0871
    [Abstract](269) [HTML](331) [PDF 1.62 M](798)
    Abstract:
    In this study, the effects of Ganoderma lucidum polysaccharide on the proliferation and apoptosis of human lung cancer A549 cells were investigated. Lung cancer A549 cells were divided into a blank group, drug control group, and low-, medium- and high-concentration groups. The cells in each group were intervened to detect the changes in apoptosis and proliferation ability, as well as the expression of apoptotic proteins Bcl-2, PI3K and Akt. The results showed that, compared with other groups, the high-concentration group had a lower cell proliferation rate, and its cell proliferation rate decreased from 44.37% to 20.11% when the time of intervention with Ganoderma lucidum polysaccharide was extended. Compared with other groups, the high-concentration group had a higher apoptosis rate, and its apoptosis rate increased from 46.52% to 77.93% when the time of intervention with Ganoderma lucidum polysaccharide was extended. Compared with other groups, the high-concentration group had lower relative expression levels of Bcl-2, PI3K and Akt. The intervention with Ganoderma lucidum polysaccharide can inhibit the proliferation of lung cancer A549 cells and promote the apoptosis of lung cancer A549 cells. Its ability has nothing to do with its own cytotoxicity, but may be related to the regulation of the expression of apoptosis-related proteins, Bcl-2, PI3K and Akt. These results indicate that Ganoderma lucidum polysaccharide can inhibit the development and spread of lung cancer A549 cells and regulate the proliferation and apoptosis of human lung cancer A549 cells.
    7  Screening of Lactobacillus delbrueckii subsp. bulgaricus with Superior Fermentation Properties and Its Probiotic Properties
    WANG Lei GAO Zong-lu ZONG Li-na LYU Tian LU Mao-lin WANG Wen-qiong CHEN Da-wei XU Fen-lin GU Rui-xia
    2021, 37(5):43-51. DOI: 10.13982/j.mfst.1673-9078.2021.5.1022
    [Abstract](337) [HTML](393) [PDF 19.55 M](937)
    Abstract:
    The acid-producing, viscosity-increasing, and aroma-producing capacities and laboratory storage stabilities of ten strains of Lactobacillus delbrueckii subsp. bulgaricus were measured. The probiotic characteristics of the strains were also explored by monitoring their antibiotic resistance, antibacterial activities, and β-galactosidase (β-gal), α-galactosidase (α-gal), and lactate dehydrogenase (LDH) activities. Single-strain fermentation experiments show that the strain KSDB-1 had a short coagulation time (approximately 6.3 h), a lactic acid degree of 76.02°T upon coagulation, and good acid-producing ability. The viscosity and water holding capacity (1305.67 mPa?s and 50.55%, respectively) were significantly higher than those of other strains (p<0.05). Aroma production of strains HDS-13, DDB14, and KSDB-1 was superior. Strain HDS-13 displayed a diacetyl content of 2.88 mg/L and an acetaldehyde content of up to 30.08 mg/L. These attributes could effectively improve the flavor of the yoghurt product. Probiotic tests show that all the ten tested strains were sensitive to most antibiotics and thus would be relatively safe to use. Strains HDS-13, DDB-14, HDB-1, HDS-18, and KSDB-1 could inhibit six pathogenic bacteria and effectively inhibited the growth of pathogenic intestinal bacteria. The LDH activities of strains HDS-12 and KSDB-1 were relatively high. The β-gal activities of strains HDS-12 and HDB-17 were relatively greater than that of the other strains. The α-gal activity of strain DDS-15 was significantly higher than those of other strains (p< 0.05), reaching 1.3263 U/mg. The collective data indicate that strain KSDB-1 has excellent fermentation properties and, to a certain degree, satisfactory probiotic properties. DDS-15 has potential in industrial application for yogurt fermentation.
    8  Optimization of the Induction Conditions and Fermentation Processes for High-yield Production of Astaxanthin by Chromochloris zofingiensis
    HE Jian-ze CHEN Jun-hui JIANG Xue-ya WEI Dong
    2021, 37(5):52-62. DOI: 10.13982/j.mfst.1673-9078.2021.5.0512
    [Abstract](316) [HTML](237) [PDF 2.20 M](925)
    Abstract:
    In this study, the effects of different induction conditions and tank photo-fermentation processes on mixotrophic Chromochloris zofingiensis were investigated, and the algal cell biomass and astaxanthin accumulation were increased through parameter optimization. Different induction conditions including the effects of different mixed carbon sources and hydrogen peroxide concentrations in the shake-flask system on the growth and astaxanthin accumulation of Chromochloris zofingiensis were first systematically compared. In the photo-fermentation tanks, the effects of three different fermentation process conditions, i.e., constant high light intensity, lowlight intensity-high light intensity, and lowlight intensity-high light intensity combined with hydrogen peroxide addition, on the accumulation of astaxanthin in Chromochloris zofingiensis were examined. The results demonstrated that the highest biomass (6.50 g/L) was obtained in C. zofingiensis cultivation using the mixed carbon source (a mixture of glucose (20 g/L) and sodium acetate (2.50 g/L)) instead of the sole carbon source. The supplementation of hydrogen peroxide at 107.50 mg/L further increased the astaxanthin content to 3.23 mg/g with the highest astaxanthin yield as 72.47 mg/L (which was 1.80 times that of the control), resulting in effective promotion of cellular growth of algal biomass and accumulation of astaxanthin. In a 5-L photo-fermenter, 20 g/L glucose and 2.50 g/L sodium acetate were used as a mixed carbon source to cultivate C. zofingiensis via the combination of low light intensity-high light intensity-hydrogen peroxide supplementation, leading to a relatively high astaxanthin content (3.82 mg/g) and yield (41.41 mg/L), which were 36.92% and 92.96%, respectively, higher than those obtained under the constant high light intensity conditions. This work improved effectively the biomass and astaxanthin production of Chromochloris zofingiensis through the optimization of induction conditions and fermentation processes, which provides a basis for astaxanthin production by C. zofingiensis in photo-fermenters.
    9  Optimization of High-yield γ-Oryzanol Fermentation System Based on Metabolic Regulation
    ZHU An-ran YANG Yu-jie QIN Li-kang ZENG Hai-ying
    2021, 37(5):63-70. DOI: 10.13982/j.mfst.1673-9078.2021.5.0967
    [Abstract](160) [HTML](237) [PDF 59.80 M](955)
    Abstract:
    In this study, Monascuspurpureus was used to ferment Tartary buckwheat. Based on previous reseaches, the metabolic process was regulated from three aspects: cell membrane permeability, metal ion concentration and substrate induction. The fermentation system with high yield of γ-oryzanol was optimized by the response surface method. The single factor experiment results showed that the accumulation of γ-oryzanol in the fermentation product could not be promoted by ultrasonic treatment, and the addition of surfactants (Triton X-100, Tween-80, SDS), Ca2+, Mg2+, and sitosterol had a positive effect on the accumulation of γ-oryzanol. The control process parameters obtained through response surface optimization were: Triton X-100 was 3.2‰, Ca2+ was 4.2‰, ratio of ferulic acid to sitosterol (ferulicacid: sitosterol=1:1, W:W) was 0.5‰. The content of γ-oryzanol after regulation can reach 2.61 mg/mL, which was increased to 1.64 times of that before regulation, and 31.62 times higher than that of the unfermented blank group. The fermented tartary buckwheat product of Monascuspurpureus was light red with strong red yeast flavor. Furthermore, the fermentation product was rich in γ-oryzanol after metabolic regulation, which has a good industrial development prospect.
    10  Screening of a Bacillus Strain with High Acetoin-producing Ability and Optimization of Its Fermentation Conditions
    ZHANG Ling-ling LUO Hui-bo HUANG Dan ZHANG Qian ZHENG Sheng-hai TONG Wen-hua
    2021, 37(5):71-81. DOI: 10.13982/j.mfst.1673-9078.2021.5.0919
    [Abstract](368) [HTML](326) [PDF 52.44 M](973)
    Abstract:
    In order to alleviate the dependence of acetoin production on petroleum, a Bacillus strain with high yield of acetoin, greater tolerance to acidity and ethanol was screened from Nongxiang Daqu by spectrophotometry in this study. The strain with was identified as Bacillus velezensis through morphological observations and physiological and biochemical tests and by the molecular biology technique. The single factor tests and orthogonal experiments were carried out on the five fermentation conditions of the strain, including pH, temperature, liquid loading volume, inoculation amount and shaking speed. According to the range analysis, the extent of the influence of each factor on acetoin production was in the order of pH>temperature>liquid loading volume>inoculum amount>shaking speed. Response surface methodology was used to optimize the first three fermentation conditions, and the optimal fermentation conditions were obtained as follows: pH 5.46, temperature 37.30 ℃, liquid loading volume 49.20 mL, inoculum amount 5%, and shaking speed 210 r/min. Under these conditions, the average yield of acetoin by shake-flask fermentation of the strain was 25.60 g/L, which was 39.36% higher than that before optimization (18.37 g/L). The research provides guidance on the strategy of microbial production of acetoin, and the selected Bacillus velezensis has great application potential in enhancing the flavor of Baijiu.
    11  Characterization of A Neoagarobiose-Producing and Thermostable β-agarase from Agarivorans sp. AL1 and Antioxidant Activity of the Enzymatic Hydrolysates
    LIU Xue CHEN Yan-hong JIANG Ze-dong NI Hui LI Qing-biao ZHU Yan-bing
    2021, 37(5):82-90. DOI: 10.13982/j.mfst.1673-9078.2021.5.0970
    [Abstract](244) [HTML](352) [PDF 57.54 M](794)
    Abstract:
    The agarase gene AL1 was amplified by PCR and cloned into pET-28a expression vector. The expression product was purified by affinity chromatography to study the enzymatic properties of the recombinant enzyme. The enzymatic hydrolysate was identified by TLC and LC-MS, and its reducing ability and scavenging ability of DPPH, ABTS+· and ·OH radicals were determined, and the antioxidant activity of the hydrolysate was analyzed. The molecular weight of the recombinant agarase from Agarivorans sp. AL1 was 105 ku. The agarase could specifically degrade agar as a β-agarase. The recombinant agarase showed the maximum activity at 50 ℃ and pH 7.00. The recombinant agarase was stable in a wide pH range from 5.00 to 11.00 below 50 ℃, indicating that the recombinant enzyme had good thermal stability and pH stability. The enzymatic hydrolysate product was identified as neoagarobiose by TLC and LC-MS. The enzymatic hydrolysates had the reducing power. The half-inhibition concentration IC50 of the enzymatic hydrolysate to ·OH, ABTS and DPPH free radicals are 1.28 mg/mL, 3.46 mg/mL and 9.87 mg/mL, respectively, indicating that the hydrolysate had good antioxidant activity.
    12  The Adding Ratios of Multiple Strains in the Blueberry Jiaosu and Optimization of Fermentation Process
    BAI Lin RUXIANGULI • Maimaitiyiming DING Shuai-jie XU Jun-feng XU Bing-jie ZHENG Xia AIHEMAITIJIANG • Aihaiti LIU Jun
    2021, 37(5):91-99. DOI: 10.13982/j.mfst.1673-9078.2021.5.0975
    [Abstract](254) [HTML](337) [PDF 19.98 M](828)
    Abstract:
    Five different strains including Lactobacillus plantarum, Pediococcus acidilactici, Lactobacillus acidophilus, Lactobacillus paracasei, and Lactobacillus rhamnosus were used to ferment blueberry jiaosu. Using superoxide dismutase (SOD) activity, total soluble solids (TSS) content, and pH value as indicators, in the beginning, uniform design was used to determine the best inoculation ratio of five different strains. Secondly, there were four single factor experiments including fermentation time, temperature, initial bacterial density and initial TSS contend. Finally, the fermentation process was optimized by response surface method. The goal of this work is fermenting blueberry jiaosu products with high SOD activity. The results showed that the optimal inoculation ratios of Lactobacillus plantarum, Pediococcus pentosaceus, Lactobacillus acidophilus, Lactobacillus paracasei, and Lactobacillus rhamnosus are 22.45%, 42.86%, 14.29%, 16.33%, 4.10%, respectively. The optimized fermentation conditions are: 36 h of time, 37 ℃ of temperature, 5.5×106 CFU/mL of the initial inoculation amount, 11 oBrix of the initial TSS content. After fermentation, the SOD activity of blueberry jiaosu finally reached 87.45 U/g. In summary, this study optimized the best inoculation ratio of multiple strains through uniform design and optimized the optimal fermentation process through response surface methodology.
    13  Physicochemical Properties and Immunomodulatory Activities of Polysaccharides from White Lotus Seed Skin
    WU Lei WU Jing HU Ju-wu XIONG Wei GU Zhen WANG Hui-bin
    2021, 37(5):100-108. DOI: 10.13982/j.mfst.1673-9078.2021.5.1008
    [Abstract](208) [HTML](208) [PDF 30.03 M](989)
    Abstract:
    The physicochemical properties of white lotus seed skin were investigated and the biological activities of lotus seed skin complex polysaccharides (LSSCP) were evaluated. To obtain LSSP, seed skin was water extracted, alcohol precipitated, and purified by deproteinization using Sevage reagent, decolorized, and dialyzed. The physicochemical properties were determined and analyzed by infrared spectroscopy and gas chromatography. Antioxidant capacities of LSSP in vitro were evaluated according to their reducing capacities and DPPH and OH radical scavenging abilities. Immunomodulatory activities on RAW264.7 macrophages were investigated. The yield and polysaccharide content of LSSP was 3.72% and 86.79%, respectively. Monosaccharide composition analysis revealed that LSSP was comprised mainly of rhamnose, arabinose, xylose, mannose, glucose and galactose at a molar ratio of 2.23: 3.47: 1.00: 3.08: 4.27: 7.00. Infrared spectroscopy analysis indicates the presence of typical absorption peaks indicative of polysaccharides in LPPS. In vitro antioxidant capacity tests demonstrated good reducing power and scavenging activities of LPPS on DPPH and OH radicals. LSSP enhanced immunoregulatory activities by stimulating macrophages to release NO and cytokines (TNF-α, IL-6, and IL-1β). Secretion of all these molecules was the greatest when the concentration of LSSP was 200 μg/mL. Compared with the control group, LSSP increased the secretion of NO, TNF-α, IL-6, and IL-1β by 48.86 μM, 98.75 ng/mL, 85.64 ng/mL, and 46.67 ng/mL, respectively. The collective results implicate LSSP as a potentially novel immunomodulatory supplement. The findings provide a theoretical basis for future studies involving white lotus seed skins.
    14  In Vitro Digestion Stability of Structure and Antioxidant Activity of Marine Fish Protein Oligopeptides
    FENG Xiao-wen ZHAO Xiao-han PAN Xiao-qi WANG Zhuo-ran GU Rui-zeng LIU Wen-ying
    2021, 37(5):109-116. DOI: 10.13982/j.mfst.1673-9078.2021.5.0955
    [Abstract](393) [HTML](326) [PDF 36.90 M](762)
    Abstract:
    In this study, marine fish protein oligopeptides (MFPO) were digested through simulated gastrointestinal tract in vitro. The gel filtration chromatography, UV full wavelength scanning and circular dichroism spectrum were used to characterize the structure changes before and after digestion. DPPH free radical scavenging rate, ABTS free radical scavenging capacity, ferric ion reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC) were measured before and after digestion to explore the effect of simulated gastrointestinal digestion on antioxidant activity of MFPO. The components with molecular weight of 150~1000 u were the main components of MFPO, accounting for up to 88.39% revealed by the molecular weight distribution data. The MFPO was proved to have strong anti-digestion stability to pepsin and good anti-digestion stability to trypsin by UV full wavelength scanning and circular dichroism spectrum scanning. In the concentration range of 1~15 mg/mL, the DPPH free radical scavenging rate of MFPO was found positively correlated with their concentration, and the highest was 67.86%. The other three antioxidant indexes including ABTS free radical scavenging capacity, FRAP and ORAC were also determined that the antioxidant activities of MFPO increased to a certain extent after digestion, among which the ORAC value increased most significantly after pepsin followed by trypsin digestion (p<0.01). The results showed that the structure and antioxidant activity of MFPO had anti-digestion stability.
    15  Separation and Purification of Tetrodotoxin from the Liver of Takifugu pseudommus
    WANG Rui-rui ZHANG Xiao-jun ZENG Jun-jie LU Yi-bo FANG Shuang-qi CHEN Si
    2021, 37(5):117-122. DOI: 10.13982/j.mfst.1673-9078.2021.5.0991
    [Abstract](261) [HTML](190) [PDF 15.29 M](755)
    Abstract:
    The separation and purification effect of chromatographic column on tetrodotoxin was studied, which provided a reference for the separation and purification process of tetrodotoxin. The raw material for this experiment was the liver of Takifugu pseudommus, TTX was extracted from the liver, and the column chromatography technology by the loading of neutral alumina column, activated carbon column, CM HF and D152 weak acid cation exchange resin column was used to determine theoptimal pH, adsorption rate and recovery rate of liquid. According to the results of the adsorption rate and purification recovery rate of the four columns, the adsorption rate and recovery rate of the D152 weakly acidic cation exchange column were 91.97% and 93.98%, respectively, and the column was effective in purifying tetrodotoxin with low loss rate. Finally, by D152 column the crude tetrodotoxin extract was separated and purified. The raw material was Takifugu pseudommus liver. The crude extract obtained from liver homogenization was purified and separated by D152 column, and then was crystallized to obtain crude tetrodotoxin with a purity of 80%. This study provides a useful reference for the separation and purification process of tetrodotoxin.
    16  Physicochemical Properties and Prebiotic Activity of Sargassum fusiforme Polysaccharides Obtained by Different Extraction Methods
    KONG Qiu-hong ZHANG Rui-fen ZENG Xin-an ZHANG Ming-wei MA Yong-xuan YOU Li-jun
    2021, 37(5):123-129. DOI: 10.13982/j.mfst.1673-9078.2021.5.0613
    [Abstract](356) [HTML](296) [PDF 6.98 M](907)
    Abstract:
    In the present study, Sargassum fusiforme was used as the raw materials, and the physicochemical properties and probiotic activity of its polysaccharides extracted by hot water extraction, ultrasonic-assisted water extraction, pulsed electric field-assisted water extraction and cellulase-assisted water extraction were examined. Firstly, the yield, molecular weight, monosaccharide composition and rheological properties of the four polysaccharides were determined. Then, the four polysaccharides were added to the fermentation medium of Lactobacillus to replace glucose as the carbon source for in vitro fermentation to evaluate its ability to promote the proliferation activity of Lactobacillus. The results showed that the yield of the polysaccharide obtained by the cellulase-assisted water extraction (E-SFP) was the highest (14.02%), followed by ultrasonic-assisted water extraction (U-SFP; 12.57%), pulse-assisted water extraction (P-SFP; 10.38%) and hot-water extraction (SFP; 7.07%). The four polysaccharides had an average molecular weight ranging from 200 to 245 ku, and consisted mainly of fucose, glucose, galactose, mannose and xylose, with the content of glucose in E-SFP (19.57%) higher than those of the other three polysaccharides. The solutions of the four polysaccharides were typical non-Newtonian fluids, and their apparent viscosities were positively correlated with their molecular weights. Compared with the blank group, four polysaccharides were found to promote the proliferation of Lactobacillus, among which E-SFP had a significantly greater proliferation-promoting effect than the other three polysaccharides (p<0.05) (fermentation for 48 h, OD600 value up to 0.50). Comprehensive comparisons revealed that the polysaccharides obtained by the cellulase-assisted water extraction method had the highest yield and strongest proliferation activity on Lactobacillus. The results of this study can provide reference for the preparation of polysaccharides from Sargassum fusiforme and studies on their prebiotic properties.
    17  Octenyl Succinic Acid Esterified Agar Improves the Embedding Effect of Sodium Alginate Microcapsules
    CHEN Fu-quan CHEN Hui-jing HONG Qing-lin GUO Dong-xu XIAO Qiong WENG Hui-fen XIAO An-feng
    2021, 37(5):130-138. DOI: 10.13982/j.mfst.1673-9078.2021.5.0710
    [Abstract](278) [HTML](618) [PDF 3.99 M](666)
    Abstract:
    Octenyl succinic acid esterification agar (OSAR) and sodium alginate were mixed to form a composite wall material to prepare soybean oil microcapsules. The effects of the proportion of modified agar, core material amount, emulsification temperature and calcium chloride concentration on the oil loading rate of microcapsules were investigated. The effects of the composite wall materials on the embedding yield of soybean oil microcapsules, the properties and morphology of emulsion and microspheres, the in vitro digestion-release rate and the oxidation stability were also studied. The results showed that the oil loading rate of the composite wall material increased first and then decreased with the increase of the proportion of modified agar (OSAR: Alg = 0.5:1 ~ 3:1), and increased significantly and then decreased with the increase of core material content (1%~5%). The oil loading rate of the composite wall material decreased and then levelled off with the increase of emulsification temperature (40~65 ℃), and remained constant first and then decreased with the increase of calcium chloride concentration (1%~5%). Compared with pure sodium alginate, the composite wall material (OSAR: Alg=1:1) increased encapsulation efficiency by 27.9%, increased emulsion stability by 56.9%, decreased surface oil content by 60%, increased embedding efficiency by 3.65%, and increased significantly the in vitro digestion-release rate and oxidation stability of the core soybean oil. The obtained microspheres were smaller in size with no holes on the surface and oil loading up to 40.5%. This research showed that octenylsuccinate esterified agar greatly improved the embedding effect of sodium alginate microcapsules, and is suitable for constructing encapsulation and delivery systems for lipophilic substances.
    18  Selection of Autumn/Winter Varieties of Raphanus sativus L. Suitable for Fresh Consumption
    GAO Jia TIAN Yu-xiao LUO Jing-hong LUO Fang-yao TANG Yue-ming LI Xiao-mei YANG Feng RAN Mao-lin
    2021, 37(5):139-144. DOI: 10.13982/j.mfst.1673-9078.2021.5.1027
    [Abstract](158) [HTML](270) [PDF 855.03 K](631)
    Abstract:
    Five varieties of Raphanus sativus L. commonly grown in the Chengdu region were compared with the aim of selecting those of high quality for cultivation of freshly consumable crops. Quality was assessed based on 13 post-harvest nutritional indices (including dry matter mass and the contents of Vc, soluble proteins, soluble solids, soluble sugars, reducing sugars, and pulp and peel cellulose), as well as appearance indices (for example, differences between pulp and peel color, pulp and peel firmness, and peel toughness). Statistical analyses, including correlation tests and factor evaluation, revealed that the soluble solids, cellulose, Vc, and soluble protein contents of the pulp, as well as differences in the color value L* could serve as five key indices for evaluating the suitability of a variety for fresh consumption. The weights of these indices were determined based on an analytic hierarchy process as follows: 49.81%, 26.39%, 13.71%, 6.09%, and 4.00%, respectively. The overall quality of the five selected varieties was ranked according to gray correlation results, which indicated that the variety ‘Hei Ye Chun Bu Lao’ possessed the best quality in terms of fresh consumption. Among the assessed varieties, it was found that although two conventional varieties showed superior overall quality with respect to fresh consumption, the three hybrid varieties could be characterized by better field yields.
    19  Using Different Carbon Sources to Control the Structure and Textural Characteristics of Coconut Gel (Nata Jelly) Produc
    LI Zhao-feng CAO Xiao ZHU Jie CHEN Si-qian YU Hong-peng
    2021, 37(5):145-152. DOI: 10.13982/j.mfst.1673-9078.2021.5.0966
    [Abstract](343) [HTML](376) [PDF 7.50 M](839)
    Abstract:
    This article studied the effects of four different carbon sources (glucose, fructose, mannitol and ethanol) on the yield of coconut gels produced by two strains of Komagataeibacter (ATCC 53582 and ATCC 23767), the structure and mechanical properties of coconut gels produced from different carbon sources under the same concentration of carbon source were also studied. When the carbon source was glucose with concentration of 20 g/L, the coconut gel yield of Komagataeibacter hansenii ATCC 53582 was the highest (6.07 g/L). When the carbon source concentration was 30 g/L, the fiber pore diameters (0.61 μm, 0.48 μm and 0.57 μm, respectively) of coconut gel produced with glucose, fructose and mannitol as carbon source were all smaller than those of coconut gel produced with ethanol (1.06 μm), and their storage modulus (210 kPa, 230 kPa, and 170 kPa, respectively) at the same height of coconut gel (0.50 mm) were greater than the storage modulus of coconut gel produced with ethanol (17 kPa). In the tensile test, their Young's modulus (3.54 MPa, 6.49 MPa, and 5.49 MPa, respectively) were also greater than the Young's modulusof coconut gel produced with ethanol (1.62 MPa).
    20  Kinetic Analysis of Quality Change of Pork Liver during Stir-frying with Oil
    LI Li-dan DENG Li ZHAO Ting-xia WEI Yao LI Jing-peng ZENG Xue-feng
    2021, 37(5):153-159. DOI: 10.13982/j.mfst.1673-9078.2021.5.1191
    [Abstract](213) [HTML](230) [PDF 27.92 M](998)
    Abstract:
    Stir-frying with oil is a typical cooking method of Chinses cuisine. Using astir-frying cooking simulation device, the key temperature range for cooking pork liver from raw to cooked was selected. Combined with the kinetic method, the reaction kinetics of the quality factors of cooked pork liver (color and shear force) and overheated pork liver (cooking loss) were determined and analyzed. The results revealed that the changes of color, shear force and cooking loss of pork liver during stir-frying with oil followed first-order kinetics model. Meanwhile, the z-values of brightness (L*), redness (a*) and whiteness (W) were 19.53 ℃, 20.61 ℃ and 20.20 ℃, and the corresponding Ea values were 116.67 kJ/mol, 110.40 kJ/mol and 112.75 kJ/mol; the z value of shear force change was 14.16 ℃ with the Ea value being 160.77 kJ/mol; the z value of the overheating quality factor, cooking loss, was 30.12 ℃ (which was higher than the z value of cooked liver), with the Ea being 75.63 kJ/mol. These results meet the optimization prerequisites of the cooking sufficiency theory, which proves that there's room for optimization of the cooking process. This study provides the necessary kinetic parameters for research on the stir-frying pork liver with oil and quality optimization.
    21  Effect of Cooking Shrimp at Different Temperatures Using Different Methods on Meat Quality and Protein Structure
    YU Xiao-fan YUAN Ya-ming YE Yu XIA Chao TIAN Ying XU Hui-qing
    2021, 37(5):160-168. DOI: 10.13982/j.mfst.1673-9078.2021.5.1009
    [Abstract](318) [HTML](544) [PDF 30.81 M](814)
    Abstract:
    The effects of three common heating methods and of different temperatures on meat quality and protein structures in shrimp meat were compared. Metapenaeus ensis was steamed, grilled, and microwave-heated until the core temperature in the muscles of the first segment reached 60 ℃, 70 ℃, 80℃ and until the shrimp was overcooked. Water content, water activity, texture properties, variations in secondary and tertiary protein structures, and protein fragmentation and oxidation were assessed under each condition, and then compared. Steaming was found to best preserve water content, firmness, and protein structure in shrimp meat. The meat is firmest when it is cooked at 80 ℃ with a firmness of 4.31. Steaming also minimizes protein modification, but allows new crosslinks to form between proteins. Grilling shrimp meat gives optimal firmness. Grilling decreases sulfhydryl radical content from 13.62 nmol/mg pro to 1.01 nmol/mg pro, while total sulfhydryl content drops from 35.61 nmol/mg pro to 3.77 nmol/mg pro. Grilling also results in the greatest protein oxidation. Water content in microwave-heated shrimp meat is reduced from 75.62% to 12.78%, and water activity decreases from 0.98 to 0.40. Microwave-heated shrimp meat experiences the most significant protein structure modification. Among the three heating methods, steaming affects protein structure the least. Grilling mainly increases protein oxidation, while microwave heating alters protein structure the most severely. The results of this study provide a theoretical basis for further research into relationships between protein structure and digestibility and allergenicity, and the influences of different heating methods on protein structure.
    22  Optimization of Production Process of Millet Porridge Oil
    LIU Xin LI Hui-pin AI Zhi-lu YANG Yong JI Sheng-xin ZHENG Shuai-shuai
    2021, 37(5):169-179. DOI: 10.13982/j.mfst.1673-9078.2021.5.0885
    [Abstract](243) [HTML](333) [PDF 6.82 M](886)
    Abstract:
    In this work, millet was used as the raw material for investigating the production process of millet porridge oil. The sensory score, soluble solids content and iodine blue value were used as evaluation indicators. The effects of soaking time, soaking temperature and cooking time on the quality of millet porridge oil were studied by single factor experiments, and the optimal levels of these factors were determined. On the basis of these results, the Box-Behnken experiment design was further used to construct a polynomial regression equation model, and through response surface tests, the optimal process parameters for producing millet porridge oil were determined: soaking time 41 min, soaking temperature 51 ℃, cooking time 47 min. Under these conditions, the sensory score of millet porridge oil was 84.80, the soluble solids content was 4.79 g/100 g, and the iodine blue value was 0.48 (which were close to the theoretical values, indicating that the data were reliable). In the meantime, the product obtained under such processing conditions exhibited shear thinning characteristics, which is beneficial not only to the people with difficulty in swallowing, but also to the pumping and perfusion processes in industrial production. This research provides a theoretical basis for the industrial production of millet porridge oil.
    23  Adsorption of Phenolic Acids from Sucrose Solution on Chitosan Modified Zeolite
    LIU Fu-jie WU Hai-ling WEI Qiao-yan LI Da-cheng SU long
    2021, 37(5):180-187. DOI: 10.13982/j.mfst.1673-9078.2021.5.0932
    [Abstract](207) [HTML](203) [PDF 29.75 M](882)
    Abstract:
    In order to reduce the content of phenolic compounds in sugarcane juice, chitosan modified zeolite was prepared by coprecipitation method with chitosan and zeolite as raw materials. The changes of surface structure and group of zeolite before and after modification were studied, and the effects of time, pH and initial concentration of phenolic acid on adsorption of phenolic acid from sucrose solution by modified zeolite were investigated. The adsorption kinetic model and adsorption isotherm model were discussed. The results of SEM showed that the surface of the modified zeolite was more rough. The results of infrared spectrum showed that the group of the composite was changed after modification, and chitosan was successfully loaded on the zeolite. The results show that chitosan modification could improve the adsorption capacity of phenolic acid on zeolite. The optimal pH value of modified zeolite was 8.0 and the adsorption time was 600 min. The adsorption capacity of phenolic acid reached 33.41 mg/g. The increase of initial concentration of phenolic acid was beneficial to improve the adsorption effect. The adsorption process was agreed to the pseudo second order adsorption kinetic model and Langmuir isothermal adsorption model. Chitosan modified zeolite had a good adsorption effect on phenolic acid in sucrose solution and is a promising clarifying agent for sugar.
    24  Optimization of β-cyclodextrin-assisted Extraction of Polyphenols from Aronia melanocarpa
    LI Yu WANG Zhou-li CAI Rui YANG Xiao-di YUE Tian-li YUAN Ya-hong CUI Lu
    2021, 37(5):188-195. DOI: 10.13982/j.mfst.1673-9078.2021.5.0883
    [Abstract](272) [HTML](262) [PDF 42.73 M](1085)
    Abstract:
    In this study, Aronia melanocarpa was used as the raw material, β-cyclodextrin was used as the extraction medium, and the feasibility of β-cyclodextrin-assisted extraction of polyphenols from Aronia melanocarpa was explored. On the basis of single factor experiments, the optimal concentration of β-cyclodextrin, extraction temperature and extraction time were selected for the three-factor three-level Box-Behnken response surface test, and the Design-Expert 8.0.6 software was used to obtain the optimal extraction conditions. HPCL analysis of the polyphenols obtained under the optimal extraction conditions was performed. The results showed that the optimal conditions for extracting the polyphenols in Aronia melanocarpa were: temperature, 66 ℃; extraction duration, 93 min; β-cyclodextrin concentration, 33 g/L. Under these conditions, the amount of extracted polyphenols was 12.93 mg/g. The HPLC analysis of the polyphenol extract of Aronia melanocarpa obtained by β-cyclodextrin-assisted extraction showed that the polyphenols contained in the extract were vanillic acid, epicatechin, ferulic acid, chlorogenic acid and caffeic acid, with their contents were as 239.80 μg/g, 613.00 μg/g, 17.48 μg/g, 30.93 μg/g, and 16.11 μg/g, respectively. This research shows that β-cyclodextrin can assist the extraction of polyphenols from Aronia melanocarpa, which provides a theoretical reference for the development and application of Aronia melanocarpa.
    25  Separation of Saponins from Chenopodium quinoa and Its Tyrosinase Inhibitory Activities
    LI Ping LUO Qiang JIN Xin LI Qiang JIANG Yun LI Qing LI Jian-wei XIONG Chuan
    2021, 37(5):196-202. DOI: 10.13982/j.mfst.1673-9078.2021.5.0931
    [Abstract](234) [HTML](318) [PDF 4.10 M](1230)
    Abstract:
    In order to explore the optimal extraction conditions of saponins from quinoa (Longli No.1) grains and to verify their tyrosinase inhibitory activity, three factors and three levels orthogonal experiments were designed to explore the optimum extraction conditions of the ratio of material to solution, ethanol concentration and ultrasonic time. L-dopa induced B16 cell model was established and the effects of quinoa saponin on cell activity and tyrosinase activity were measured. Finally, Western blot was used to explore the pathway of quinoa saponins affecting the activity of tyrosinase. The results showed that the best extraction conditions for quinoa saponins were 1:40 ratio of material to liquid, 70% ethanol under ultrasound for 60 min, and the yield was 17.85±0.88 mg/g. When the concentration of quinoa saponin was lower than 200 μg/mL, it had no significant inhibitory effect on B16 cells, but could significantly inhibit tyrosinase activity and melanin formation. When B16 cells were treated with 200 μg/mL chenopodin for 72 h, the relative content of melanin decreased to 73.85%, and the activity of tyrosinase decreased to 53.31%. Quinoa saponins inhibited the formation of melanin by inhibiting the expression of microphtalmia-associated transcription factor (MITF) and tyrosinase (TYR) proteins. Quinoa saponins can be used in cosmetics or medicines as a component with whitening activity.
    26  Optimizing the Extraction of Flavonoids from Osmanthus fragrans Using Deep Eutectic Solvents
    DU Hong-xia MIAO Ling-zhen HU Zi-heng YAN Zhong-jie
    2021, 37(5):203-211. DOI: 10.13982/j.mfst.1673-9078.2021.5.1003
    [Abstract](346) [HTML](285) [PDF 41.08 M](965)
    Abstract:
    Six kinds of deep eutectic solvents were designed and prepared, and four extraction techniques, namely, ethanol extraction, freeze-thaw extraction, ultrasonic extraction, and microwave extraction were compared to develop an efficient and environmentally friendly method for extracting flavonoids from Osmanthus fragrans. Ultrasound-assisted extraction using deep eutectic solvents was determined to be the optimal method. The effects of molar ratio of solvents, liquid-to-raw material ratio, water content, ultrasonic power, and extraction time on the yield of flavonoids were investigated through single-factor tests. Based on the results, response surface curves were drawn to obtain the optimal conditions for flavonoid extraction from Osmanthus fragrans. Optimal extraction can be achieved by ultrasound-assisted extraction using a ternary deep eutectic solvent (choline chloride/sorbitol/1,2-propanediol) under the following conditions: liquid-to-raw material ratio, 60:1 (mL/g); choline chloride-to-sorbitol-to-1,2-propanediol ratio, 2:1:4 (mol/mol/mol); water content, 62 mol; ultrasonic power, 150 W; and extraction time, 16 min. Under these conditions, the maximum yield of total flavonoids reaches 10.06 mg/g, which is 8.93 mg/g higher than that achieved using the traditional ethanol extraction method. This proves that ultrasound-assisted extraction using an environmentally friendly deep eutectic solvent is highly efficient. The good agreement between the experimental results and the proposed response surface model indicated the effectiveness of the model. The findings of this study provide a reference for the future utilization of deep eutectic solvents for green extraction from natural products.
    27  Process Optimization and Flavor Analysis of Red Kiwi Fruit Fermentation Broth
    ZHANG Long-fei LIU Xiao-xiao MA Juan LI Wen-jing GAN Yu-pei CHEN Meng-ying CHEN Da-wei GU Rui-xia XIAO Li-xia
    2021, 37(5):212-219. DOI: 10.13982/j.mfst.1673-9078.2021.5.0853
    [Abstract](243) [HTML](206) [PDF 17.55 M](1132)
    Abstract:
    The sensory evaluation outcome and the number of viable bacteria were used as the indicators for screening lactic acid bacteria with certain acid and bile tolerance and suitability for fermenting red kiwifruit. Through single factor and orthogonal experiments, the fermentation process conditions for red kiwifruit fermentation broth were determined and its flavor substances before and after fermentation were analyzed by GC-MS. The results showed that under the conditions of the selected Lactobacillus plantarum 11 and 154 strains inoculated at 3% and a ratio of 1:1, sugar added at 6%, material-to-water ratio of 2:1, and fermentation time of 22 h, the sensory evaluation score was 93.34, with the acidity being 97.47 °T, pH being 4.14 and the number of viable bacteria being 2.21×109 CFU/mL. The types of volatile substances increased significantly after fermentation (from 70 types before fermentation to 107 types after fermentation), among which, esters and acids changed greatly (from the original 11 types of esters and 4 types of acids to 18 types and 17 types, respectively). Based on the above indicators, the kiwifruit fermentation broth under the process conditions had a large number of viable cells, was rich in flavor substances, and tasted delicious.
    28  The Freshness of Frozen Fugu bimaculatus Detected by Electronic Tongue
    JIA Zhe CHEN Xiao-ting PAN Nan CAI Shui-lin ZHANG Yi LIU Zhi-yu
    2021, 37(5):220-229. DOI: 10.13982/j.mfst.1673-9078.2021.5.0994
    [Abstract](286) [HTML](375) [PDF 91.23 M](846)
    Abstract:
    In order to study the changes of taste substances of Fugu bimaculatus during cold storage, a rapid method to detect the freshness of Fugu bimaculatus during cold storage (0 ℃ and 4 ℃) was established. The results of total bacterial count (TVC) were used as the criterion of fish freshness, and the response value of electronic tongue sensor was used as the dependent variable. The partial least squares (PLSR) and multiple linear regression (MLR) methods were used to establish the TVC prediction model, which can be used to distinguish the freshness of Fugu bimaculatus in different cold storage periods, and the model was verified. The results showed that both PLSR and MLR models can predict the freshness of fish at different refrigeration periods, but the MLR model had a better fit. The training sets (Rc2) of the TVC prediction models for the 0 ℃ and 4 ℃ groups were 0.98 and 0.99, respectively, The coefficient of determination (Rv2) of the prediction set was 0.97 and 0.99, the root means square error (RMSEV) of the training set was 0.40 and 0.08, and the root mean square error (RMSEP) of the prediction is 0.44 and 0.08. External verification results showed that the accuracy of the model test set was 100%, and it had a good predictive ability. The above results showed that the electronic tongue technology could be used as a rapid detection method for the freshness of the Fugu bimaculatus in the cold storage process. Taken together, these results suggest that electronic tongue technology can be used as a rapid detection method for the freshness of the Fugu bimaculatus in the cold storage process.
    29  Analysis on the Source of Bitterness of Meizhou Golden Pomelo after Edible Period
    ZHONG Yong-hui LIU Zhi-hui ZHONG Yu-ming MA Lu-kai LIU Jian-liang LIU Hui-fan WANG Qin WU Hui LAI Fu-rao XIAO Geng-sheng
    2021, 37(5):230-236. DOI: 10.13982/j.mfst.1673-9078.2021.5.0063
    [Abstract](257) [HTML](301) [PDF 66.40 M](908)
    Abstract:
    Golden pomelo is delicious and nutritious and has gained great popularity. Golden pomelo will generate bitter taste with the extension of storage time, which seriously affect the development of the related industry. To explore the reason behind, the present work used Meizhou’s golden pomelos the research object to investigate the source of bitterness. After grading, the content of titratable acid, soluble solids content, maximum adhesion force, limonin content, nomilin content, naringin content were simultaneously determined by methods such as the random forest method. The results showed that the soluble solids content was extremely significant and positive correlated (R=0.78) with sensory scores. Nomilin (R=-0.69) content and naringin (R=-0.59) content were significantly and negatively correlated with sensory scores. The bitterness source of the golden pomelo after a long-term storage was closely related to its soluble solids content. This study can provide a certain theoretical basis for the research on debittering of golden pomelo and rapid assessment of the fruit quality.
    30  Fermentation Processes for Whole Pear Pulp and Juice and Analysis of Aroma Components in Resulting Fruit Wine
    MA De-xiu BAI Yu-jia FENG Zuo-shan HAN Hai-xia HUANG Ting-ting KONG Li-jie
    2021, 37(5):237-249. DOI: 10.13982/j.mfst.1673-9078.2021.5.0849
    [Abstract](272) [HTML](453) [PDF 2.63 M](865)
    Abstract:
    In this paper, Korla fragrant pear was used as the experimental material, and the basic physical and chemical indices of fermented mash of whole fruit pulp or juice fermentation with three yeasts, EC118, KI and KD, as well as the aroma components of fragrant pear fruit and the six resulting treated fruit wines were examined. There were no differences among the treatments in the overall changing trend of each index of the fermented mashes for the three yeasts in the whole fruit pulp or juice fermentation process, although certain differences were still detected in the change level of each index. The total phenolic contents of the six kinds of fruit wines were in the range of 244.62~296.91 mg/L, with the total phenolic content of the fruit wine fermented with whole fruit pulp being higher than that of the fruit wine fermented with fruit juice. The aroma types of the EC118-, KI- and KD-whole fruit pulp and fruit juice wine were 25, 30, 28, 22, 23 and 24, respectively, with 14 kinds of aroma in common (mainly including alcohols, esters and acids). Among the three yeasts, KI and KD yeast had better aroma production capacities, with their corresponding fruit wines having appropriate acidity, high alcohol content, clear and bright color, higher total phenolic contents and more aroma types in whole fruit-derived fermented wine than in fruit juice-derived wines. KI yeast led to the greatest number of aroma components, and the KI-whole fruit pulp fermented wine had the highest total phenolic content, therefore, KI and whole fruit pulp were selected as the best strain and fermentation raw material for fragrant pear fruit wine.
    31  Analysis of Volatile Components in Crataegus pinnatifida and its Processed Products by HS-SPME-GC-MS
    LIU Tian-qi JIANG Han-mei LI Shu-fan
    2021, 37(5):250-255. DOI: 10.13982/j.mfst.1673-9078.2021.5.1026
    [Abstract](243) [HTML](380) [PDF 7.03 M](1029)
    Abstract:
    To analyze and compare the volatile components in raw Crataegus pinnatifida and its processed products (i.e., its fried and charred products), headspace solid phase microextraction together with gas chromatography-mass spectrometry was used. Area normalization was used to calculate the relative contents of volatile components as percentages. In addition, principal component analysis (PCA) was performed. In total, 76 components were detected, among which 72 components were identified. Thirty-four peaks were detected and 29 components were identified from raw C. pinnatifida, accounting for 98.35% of the volatile components present. In the fried products, 41 peaks were detected and 33 components were identified. These accounted for 97.15% of the volatile components present. Lastly, 48 peaks were detected and 36 components were identified from the charred products, accounting for 84.78% of the volatile components present. There are five common volatile components in the three products, but the contents of these components are different in the products. Meanwhile, the PCA comprehensive scores of the three products varied significantly. Raw and fried products scored higher than charred products. The composition and content of volatile components in C. pinnatifida have changed considerably after processing, and the medicinal value of fried C. pinnatifida is relatively high.
    32  Establishment of A Rapid RNA Detection Method for Listeria monocytogenes Based on CRISPR-Cas13
    ZENG Hong-ling ZHANG Ting DENG Rui-jie REN Yao JIA Li-rong
    2021, 37(5):256-261. DOI: 10.13982/j.mfst.1673-9078.2021.5.0113
    [Abstract](317) [HTML](329) [PDF 1.37 M](1063)
    Abstract:
    In order to realize the rapid detection of Listeria monocytogenes contaminated in food, a homogeneous RNA detection technology based on the CRISPR-Cas system and Broccoli aptamer was constructed in this study. Cas 13 was combined with the crRNA anchor sequence to form crRNA-Cas13 complex as a recognition element. The presence of target RNA activated the non-specific RNase activity of Cas13, and the light-up RNA aptamer Broccoli was used as the signal probe to monitor the activation state of crRNA-Cas13. There is a linear relationship between the change of fluorescence value and the concentration of Listeria monocytogenes, which is used to detect Listeria monocytogenes. The process for identification and detection of Listeria monocytogenes can be completed within 30 minutes with a detection limit of 148 CFU/mL. This method has good detection specificity for bacteria and can distinguish E. coli, S. enterica, Salmonella typhimurium and B. cereus. The recovery rate was 95.15%~97.99% in the milk model samples spiked with Listeria monocytogenes. Therefore, this method has good sensitivity and specificity, and can directly target the pathogen RNAs without reverse transcription, PCR amplification and nucleic acid labeling, which simplifies the experimental process and is of great of significance for realizing on-site detection and biosafety control of Listeria monocytogenes in food.
    33  X-ray Diffraction Quality Control of the Illegally Added Sucrose and Inorganic Components in Commercial Dried Sea Cucumber
    LU Da-yong XIANG Tai-ping
    2021, 37(5):262-270. DOI: 10.13982/j.mfst.1673-9078.2021.5.0906
    [Abstract](283) [HTML](230) [PDF 92.16 M](922)
    Abstract:
    Powder X-ray diffraction (PXRD) is a simple and rapid non-destructive test technique, which has rarely been applied to the detection of sea cucumber and its illegal additives. In this work, a PXRD identification method was set up for detecting illegally-added sugar in dried sea cucumber. Eight kinds of commercial dried sea cucumbers (Cheng Zhen dried Sea cucumber, Bangchui Island dried sea cucumber, Liao sea cucumber, high-quality sea cucumber, Russian sea cucumber, wild sea cucumber, Caishen Island dried sea cucumber and Changsheng Island dried sea cucumber) were purchased randomly, and their PXRD patterns and characteristic mark peaks were obtained. The PXRD spectrum simulation of organic molecular crystals was applied to identify the origin and content of the sugar in the sea cucumbers. The results indicated that there were no organic molecular crystals existed in the body walls of sea cucumber, and the main component of sea cucumber sand mouth was magnesium calcium carbonate (Mg0.1Ca0.9CO3) with a rhombohedral structure. The artificially incorporated sucrose could crystallize in dried sea cucumber, thereby forming a series of diffraction peaks that were detected by PXRD technique. Sucrose was illegally added to Liao sea cucumber at a content of 4.45 g/100 g. The salt contents of Cheng Zhen dried Sea cucumber, Bangchui Island dried sea cucumber, Liao sea cucumber, high-quality sea cucumber, Russian sea cucumber, wild sea cucumber, Caishen Island dried sea cucumber and Changsheng Island dried sea cucumber were 3.62 g/100 g, 4.40 g/100 g, 3.55 g/100 g, 2.87 g/100 g, 1.60 g/100 g, 15.56 g/100 g, 2.35 g/100 g and 3.90 g/100 g, respectively. The sand contents of Cheng Zhen dried sea cucumber, Bangchui Island dried sea cucumber, high-quality sea cucumber, Russian sea cucumber, wild sea cucumber, Caishen Island dried sea cucumber and Changsheng Island dried sea cucumber were 2.12 g/100 g, 0.62 g/100 g, 0.14 g/100 g, 0.22 g/100 g, 0.38 g/100 g, 0.85 g/100 g and 0.90 g/100 g, respectively. Thus, the PXRD technique is suitable for quality control of sugars and salt in commercial dried sea cucumber.
    34  Rapid Determination of Nitrofuran Metabolites in Procambarus clarkii by Ultrasonic Assisted Derivatization-liquid Chromatography Tandem Mass Spectrometry
    ZHU Xiao-ling LIU Jie JIANG Feng HAN Zhi LIU Di FAN Zhi-yong ZHANG Li WANG Hui-xia
    2021, 37(5):271-278. DOI: 10.13982/j.mfst.1673-9078.2021.5.0985
    [Abstract](251) [HTML](287) [PDF 39.55 M](967)
    Abstract:
    An ultrasonic-assisted derivatization-liquid chromatography-tandem mass spectrometry method for rapid determination of four nitrofuran metabolites in Procambarus clarkii was established. The derivatization effects of ultrasonic assisted and constant temperature oscillation were compared. The conditions of chromatography-mass spectrometry and qualitative and quantitative ion pairs were optimized, and the best experimental conditions were determined. Under the optimized experimental conditions, 0.5~50.0 ng/mL was the linear range of the four metabolites, the correlation coefficient was greater than 0.99, and the detection limit of the method was 0.5 μg/kg. The average recoveries of the four metabolites ranged from 93.3% to 104.9% and the relative standard deviation was less than 10%. The results show that the deviation of the two methods is less than 4.78%. Compared with the national standard method, this method is more simple and rapid, which can significantly shorten the sample pretreatment time and improve the detection efficiency. It has some advantages in daily detection, and can provide a basis for further development and lay the foundation for basic research.
    35  Application of Microbial Colony Counting System in the Detection of Powder Samples
    LIAO Xie-heng ZHAO Hai-feng
    2021, 37(5):279-286. DOI: 10.13982/j.mfst.1673-9078.2021.5.0516
    [Abstract](234) [HTML](433) [PDF 77.30 M](890)
    Abstract:
    The capabilities of the microbial colony counting system (MCCS) including colony determination and counting abilities were examined in this study. Four different microorganisms including Escherichia coli, Staphylococcus aureus, Canidia albicans and Aspergillus brasiliensis were used as testing strains to examine the consistency of the traditional visual counting method and the instrumental counting method, and the influence of impurities in a sample on instrumental reading. The results showed that there was a significant (R2=0.85~0.99, p<0.05) positive correlation between the instrument readings and visual counting results. The instrument can realize real-time monitoring during the growth of microorganisms, and when the total number of colonies exceeds the limit, provides early warning displays 3D images of each point on the petri dish. The instrumental reading combined with manual judgment can distinguish better colonies and impurities and allow an inoculation recovery rate of 105%~155%. When the MCCS system was applied to actual powdered test samples, the result showed that the instrumental readings were close to the visual readings with the consistency rate of 94%, and the instrument was even more sensitive. Therefore, the MCCS can be well applied to the rapid and accurate quantitative detection of the total number of colonies in food, pharmaceutical and cosmetic areas.
    36  Analysis of Raw Milk Microbiota from Different Sources using High-throughput Sequencing
    ZHOU Ji-fu WANG Ping GUO Jia ZHAO Xiao-mei CHEN Ying
    2021, 37(5):287-295. DOI: 10.13982/j.mfst.1673-9078.2021.5.1006
    [Abstract](406) [HTML](334) [PDF 77.80 M](1029)
    Abstract:
    Second-generation high-throughput sequencing was used in this study to analyze the bacterial diversity of raw milk samples and predict their functions. A total of 23 raw milk samples were collected from four regions, Beijing, Hebei, Inner Mongolia, and Tianjin, during different seasons. Genomic DNA was sequenced using Illumina MiSeq sequencing platform for the V3-V4 "variable regions" of 16SrRNA. Using the RDP classifier database, the community distribution, relative abundance, and metabolic pathways of the functional genes of bacteria in raw milk were analyzed. The bacteria in raw milk can be divided into 33 phyla and 732 genera. Proteobacteria, Firmicutes, Bacteroidetes, and Actinobacteria are the main phyla, and their average relative abundances account for 99.37 % of the total number of microorganisms. The dominant genera are Pseudomonas and Acinetobacter, with a sum of average relative abundance of 60.55 %. There are differences in the structural composition and relative abundance of the microbial communities in the raw milk samples collected from different seasons and regions. The relative abundances of Pseudomonas and Aeromonas are significantly different during different seasons (p<0.05). Finally, amino acid metabolism, carbohydrate metabolism, and membrane transportation are the main metabolic pathways of bacteria in raw milk.
    37  Hyperspectral Technology for Determining the Soluble Solids Content of “Yuluxiang” Pear Based on GA-BP Neural Network
    GE Chun-jing ZHANG Shu-juan SUN Hai-xia
    2021, 37(5):296-302. DOI: 10.13982/j.mfst.1673-9078.2021.5.0911
    [Abstract](267) [HTML](214) [PDF 41.31 M](909)
    Abstract:
    In order to improve the detection accuracy of the soluble solids content of “Yuluxiang” Pear, an optimized back propagation (BP) neural network-based SSC prediction method for “Yuluxiang” Pear was proposed in this study. Spectral information on the surface of “Yuluxiang” Pear was collected by the hyperspectral imager. After the removal of the abnormal samples, different types of pre-processing were performed on the spectral data to determine the optimal pre-processing method. Genetic algorithm (GA) was used to optimize the initial weights and thresholds of the BP neural network, and establish GA-BP, BP and PLSR prediction models for the SSC of “Yuluxiang” Pear. The results showed that the median filter (MF) pre-processing method was the best. For the same training sample, the established GA-BP model performed the best, with the coefficient of determination in the established model (Rc2) being 0.98, RMSEC value being 0.19, the Rp2 value being 0.86, and RMSEP value being 0.43, and residual predictive deviation (RPD) being 2.45. On the basis of these results, different numbers of samples were used to train the GA-BP network. When the number of training samples was 300, the Rc2 value of the established GA-BP model reached to 0.99, with the RMSEC value being 0.22, Rp2 value being 0.98, and RMSEP value being 0.20. Thus, the SSC of “Yuluxiang” Pear can be quickly and accurately detected by GA-BP neural network combined with hyperspectral imaging technology. When the training samples reached a certain number, the prediction accuracy of the model can be further improved. This research provides a theoretical basis for detecting “Yuluxiang”Pear’s SSC based on BP neural network.
    38  Design and Experiment of Portable Near-infrared Tea Quality Detector
    LI Wen-cui ZHOU Xin-qi FAN Qi-ye WANG Jia-peng ZHENG Qi-wei TANG Xiao-lin
    2021, 37(5):303-309. DOI: 10.13982/j.mfst.1673-9078.2021.5.0961
    [Abstract](304) [HTML](250) [PDF 59.45 M](994)
    Abstract:
    In order to meet the industry's urgent demand for portable, miniaturized and rapid detection equipment for tea quality components, a portable near-infrared tea quality detector was independently developed. This paper systematically introduced the structure, working principle, the main components and the supporting analysis software of the portable near-infrared tea detector. With the method of the partial least squares (PLS), 252 green tea samples of different grades collected from 13 different tea producing areas in China were used to establish the rapid detection models of water, tea polyphenols, amino acids, caffeine and water extracts in green tea, and the prediction effect of the models was verified. The results showed that the calibration standard deviation (SEC) and internal cross validation standard deviation (SECV) of free amino acid model were the smallest, which were 0.26 and 0.30 respectively, the calibration correlation coefficient (RC) was 0.92, andthe linear regression coefficient between the predicted value and the real value was 0.84. The SEC value and SECV value of caffeine model were 0.36 and 0.38 respectively, RC was 0.93, and the linear regression coefficient between the predicted value and the real value was 0.87. The absolute deviation between the predicted value and the real value of tea polyphenols and caffeine models was smaller than 0.50%. This study provides technical support for the popularization of portable near-infrared tea quality detector.
    39  Risk Assessment of Dietary Exposure to Residual Chloramphenicol from Consuming Fresh Aquatic Products from Beibu Gulf, Guangxi
    TIAN Tian WU Jian WEN Jin-hua ZENG Xiang-lin
    2021, 37(5):310-318. DOI: 10.13982/j.mfst.1673-9078.2021.5.0997
    [Abstract](199) [HTML](374) [PDF 7.22 M](818)
    Abstract:
    To investigate the risk of chloramphenicol exposure among Guangxi residents by consuming aquatic products from Beibu Gulf, this study monitored chloramphenicol residues in aquatic products from Beibu Gulf from 2018 to 2020. The chloramphenicol content of various types of aquatic products from Beibu Gulf was analyzed. Margin of exposure (MOE) values were calculated to evaluate exposure probability and risk. In this research, chloramphenicol was detected in 2.69% of samples. Chi-square analyses indicate that chloramphenicol detection rates are significantly correlated with types of aquatic product. The chloramphenicol detection rate in shellfish is 13.33% while that in freshwater fish is merely 0.24%. No chloramphenicol is detected in marine fish point and probability. Assessments demonstrate that dietary exposure to chloramphenicol through consuming aquatic products from Beibu Gulf is extremely low. However, the MOE of the population with exposure above the 50th percentile is below 10000, suggesting some health risks. At all percentiles, the daily exposure from consuming shellfish is one order of magnitude higher than that associated with consumption of other aquatic products. 54.7% of Guangxi residents might experience health risks due to their intake of chloramphenicol in aquatic products from Beibu Gulf. The chloramphenicol content in shellfish exerts the greatest influence on daily exposure, making shellfish the key sensitivity factor (r=0.99). Therefore, the population with higher exposure should limit their consumption of shellfish. Health authorities should more strictly monitor chloramphenicol levels in shellfish from Beibu Gulf, Guangxi.
    40  Determination of Ascorbic Acid by Electrochemical Sensor Based on Graphene
    WANG Chun-yan ZHOU Jian TANG Hong-bo LI Qiu-yue ZHOU Xiao-yan
    2021, 37(5):319-324. DOI: 10.13982/j.mfst.1673-9078.2021.5.0968
    [Abstract](227) [HTML](303) [PDF 40.98 M](1074)
    Abstract:
    A graphene modified electrode was prepared to establish an electrochemical method for the determination of ascorbic acid. The graphene modified electrode (ERGO/GCE) was prepared by one-step electrodeposition using electrochemical reduction technique. Electrochemical behavior of ascorbic acid (ascorbic acid, AA) on the modified electrode was investigated by cyclic voltammetry (cyclic voltammetry, CV). The results showed that the as-prepared graphene modified electrode had obvious electrocatalytic effect against ascorbic acid. In the phosphate buffer solution with ph=6.5, AA has an irreversible oxidation peak in the range of -0.4~0.8 V scanning potential. Under the optimized experimental conditions, the concentration of AA is linearly related to its oxidation peak current in the range of 1.1×10-3 mol/L~2×10-5 mol/L, the correlation coefficient was 0.991, and the lowest detection limit was 9×10-6 mol/L (S/N 3). The stability and anti-interference of the modified electrode were investigated. The results showed that the electrode had good stability and strong anti-interference ability. The content of AA in fruit orange beverage was detected by modified electrode, and the recovery rate was between 97.95%~98.68%. Electrochemical method established in this paper can be used for the determination of AA in orange juice, and the results are satisfactory.
    41  Preparation of Gel Bacterial Testing Plate
    WANG Jie-wei WU Yan-hui SUN Wan-dong HE Yan-ling
    2021, 37(5):325-331. DOI: 10.13982/j.mfst.1673-9078.2021.5.0949
    [Abstract](193) [HTML](261) [PDF 37.51 M](1083)
    Abstract:
    Brain heart infusion (BHI) broth as nutrient components and two cold water soluble gel, xanthan gum and carrageenan as complex gel were used to develop a gel bacterial testing plate for the detection of aerobic bacterial count in food. The optimal combination of the key additional components was determined by orthogonal test, and the effects of the ratio of the two gels on physical and chemical and microbiological results were examined. The optimal results were obtained when the components of medium were BHI 38.5 g/L, TTC 0.008 g/L, SAP 0.05 g/L, sodium pyruvate 1.5 g/L, and the proportion of complex gel was xanthan gum: carrageenan=8:2. Compared with national standard method, the gel testing plate method of this study had a good correlation (R2>0.99), achieving the same limit (2 CFU/mL) detection and sensitivity (100%); Compared with 3M Petrifilm, the quantitative results showed no significant difference, the two methods linear relationship was good (R2=0.99). The detection limit, sensitivity, and accuracy of the colony count testing plate in this study were no significant differences in comparison with the national method, it can be applied to the detection of colony count in food.
    42  Research Progress on the Quality Characteristics of Potato Flour
    WANG Li LI Shu-rong JU Rong-hui WANG Hui WANG Hui-hua JIA Hong-liang PAN Yan TIAN Wen-jing
    2021, 37(5):332-337. DOI: 10.13982/j.mfst.1673-9078.2021.5.0917
    [Abstract](279) [HTML](422) [PDF 10.74 M](1105)
    Abstract:
    Potato flour is rich in nutrients and is a good raw material for staple food products. Potato flour is used as the raw material to develop noodles, bread, steamed bun and other products, and improves the sensory quality of the products. In this paper, potato flour was used as the analysis object, the characteristics of the basic chemical composition of potato flour, such as protein, lipid and starch, were reviewed. The physical properties of potato flour, such as mass density, pH value, swell property, water-holding capacity and oil-holding capacity were analyzed. The rheological properties, viscosity, thermodynamic properties and microstructural characteristics of potato flour were described. The correlation among the basic chemical composition, physical properties and processing quality characteristics of potato was analyzed. An outlook on future development direction of potato flour was provided.

    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

    • Most Read
    • Most Cited
    • Most Downloaded
    Press search
    Search term
    From To