Volume 39,Issue 11,2023 Table of Contents

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  • 1  Variation and Regulatory Mechanisms of in Vitro Fecal Fermentation Characteristics of Cotyledon Cells from Different Pulse Varieties
    LI Lu HUANG Yanrong FU Xiong HUANG Qiang ZHANG Bin
    2023, 39(11):1-10. DOI: 10.13982/j.mfst.1673-9078.2023.11.1555
    [Abstract](180) [HTML](247) [PDF 27.26 M](503)
    Abstract:
    In this study, nine varieties of pulse were chosen as raw material. Intact cotyledon cells were isolated by hydrothermal treatment, and the in vitro fecal fermentation characteristics among different pulse varieties were investigated. Concerning nutritional composition, significant differences (P<0.05) were observed in contents of starch (51.57%~71.89%), dietary fiber (11.56%~25.01%), and protein (11.49%~22.21%) of intact cotyledon cells isolated from the nine different pulse varieties. Significant structural differences (all P<0.05) were evident in particle size (85.1~175.0 μm), cell wall thickness (1.1~2.4 μm), and starch crystallinity (3.4%~8.4%). After hydrothermal treatment intracellular starch was almost completely gelatinized. Cotyledon cells from the nine varieties of pulse showed different levels of gas production and generated short-chain fatty acids after in vitro fecal fermentation. Cotyledon cells from broad beans (22.21%), red kidney beans (21.62%), and mung beans (19.20%), which all had higher protein content, had slower fermentation rates and increased production of higher branched-chain fatty acids. Notably, the starch content mediated the production of total gas and propionic acid during fermentation. Starch crystallinity was the main factor influencing acetic acid production. Butyric acid production was positively correlated with the intracellular dietary fiber content and cell wall thickness. The collective findings indicate cotyledon cells isolated from nine different pulse varieties could improve intestinal health by regulating the fermentation rate and production of short-chain fatty acids, although their different nutritional composition (starch, dietary fiber, and protein contents) and structural properties (particle size, cell wall thickness, and starch crystallinity) mediate the different in vitro fecal fermentation characteristics. The findings clarify how differences in food varieties can modulate the in vitro fecal fermentation characteristics and thus provide theoretical guidance for the targeted development of whole food legumes-based functional foods.
    2  Sleep-improving Effects of Goat Milk Casein Hydrolysates
    ZHU Qiuyi LIU Guo LONG Mingfang LIU Xingyu QIAO Zijiao SONG Yu ZENG Zhian YIN Guangling CAO Sufang CAO Yong
    2023, 39(11):11-17. DOI: 10.13982/j.mfst.1673-9078.2023.11.1524
    [Abstract](173) [HTML](374) [PDF 12.90 M](358)
    Abstract:
    The effects of goat milk casein hydrolysates (GMCH) on sleep promotion and the underlying mechanisms were investigated. Health food standardized methods (sleep test, sodium barbitone sleep latency test, prolonged pentobarbital sleep time test, and subthreshold dose sodium pentobarbital hypnosis test) were used to determine the efficacies of high-dose, medium-dose, and low-dose GMCH groups (700, 400, 100 mg/kg) in improving sleep in mice. Open-field experiments were used to explore further the effects of GMCH on mouse behaviors, and finally the levels of sleep-related neurotransmitters secreted in the hypothalamus of mice were measured. The results showed that GMCH had no direct effect on sleep. Compared with the blank group, the sleep latency of the mice in low-, medium- and high-dose GMCH groups was shortened by 42.86%, 56.63% and 91.18%, respectively; the sleep time was extended by 34.46%, 48.83% and 63.19%, respectively; and the rate of falling asleep increased by 20%, 60% and 80%, respectively. In the open field experiments, the total movement distance was shortened, and the number of central stay, the central stay duration and total rest time increased. The GABA content in the hypothalamus significantly increased (by 64.72%, 41.16% and 56.19%, respectively), the 5-HT content significantly increased (by 25.87%, 33.50% and 43.67%, respectively), and the DA content significantly decreased (by 7.02%, 12.85% and 13.72%, respectively). The NE content significantly decreased (by 18.73%, 23.37% and 29.41%, respectively). In conclusion, GMCH can improve the sleep of mice and has a certain sedative effect, which may play a sleep-promoting role through regulating the level of neurotransmitters in the hypothalamus of mice.
    3  Effects of Nuciferine on Lipid Metabolism in Mouse Hepatic AML12 Cells
    XU Hao WANG Xuezhu YU Zhuoli GAO Jingru GUO Rui LI Jiaomei LI Songtao HAN Qiang
    2023, 39(11):18-24. DOI: 10.13982/j.mfst.1673-9078.2023.11.0185
    [Abstract](144) [HTML](333) [PDF 21.07 M](446)
    Abstract:
    Nuciferine content in 25 varieties of lotus leaf was determined using high-performance liquid chromatography (HPLC). A lipid accumulation model using AML-12 cells was established with oleic acid induction to study the effects of nuciferine on lipid metabolism. The accumulation of lipid droplets in the cells was evaluated by measuring triglyceride (TG) content and by oil red O staining, and the expression of proteins regulated by the adenosine 5'-monophosphate-activated protein kinase (AMPK) pathway was assessed to explore the mechanism by which nuciferine affects lipid metabolism. HPLC analysis revealed significant differences in nuciferine content among different lotus leaf varieties. Among these variants, the mass fraction from “Fozuolian” was highest (0.68 mg/g), while that of “Jinfeng” was lowest (0.22 mg/g). In terms of lipid metabolism, compared with the control group, the number of lipid droplets in the model group increased significantly with increasing TG level, while P-AMPK and adipose triglyceride lipase (ATGL) protein expression decreased significantly (P<0.05). With administration of nuciferine, lipid droplet and TG content accumulation in AML-12 cells significantly decreased (P<0.05), while expression of P-AMPK and ATGL proteins significantly increased (P<0.05). This suggests that there are significant differences in nuciferine content among lotus leaves of different varieties, and nuciferine may regulate lipid metabolism in AML-12 cells by regulating the AMPK/ATGL pathway. These results provide technical support for the development and utilization of lotus leaves.
    4  The Ameliorative Effect of Four Probiotic Strains on Non-alcoholic Fatty Liver Disease
    SUN Yilan SU Weimin WANG Yiting ZHANG Lei LIU Dao YANG Tianxin ZHANG Wanyi CHEN Shudan LEI Xinyi ZHOU Yongqin LIU Chaoqi
    2023, 39(11):25-32. DOI: 10.13982/j.mfst.1673-9078.2023.11.1064
    [Abstract](123) [HTML](255) [PDF 63.72 M](497)
    Abstract:
    This study aimed to explore the positive effects of four strains of probiotics on non-alcoholic fatty liver disease (NAFLD). Thirty mice were randomly divided into six groups: the normal control group (N), the high-fat diet (HFD)-model group (M), and four probiotic intervention groups (Lactobacillus plantarum [LP, 45], Lactobacillus acidophilus [La, 28], Lactobacillus rhamnosus LR, 519] and Bifidobacterium lactis [Bal, 531]). Group N was fed a regular diet, while the other groups were fed the HFD. Additionally, the probiotic intervention groups were fed by gavage daily with the corresponding bacteria solutions for 21 days. The control groups (N and M) received an equal volume of normal saline. Throughout this period, the body weight and food intake of the mice were monitored. Visceral fat, biochemical indices, histopathology, and inflammatory cytokine levels in the liver were examined. Compared to the N group, the M group demonstrated significant increases in food intake, body weight, and visceral fat, with values reaching 8.74 g/d, 33.30 g, and 0.71 g, respectively. The probiotic intervention groups showed marked reductions in food intake and visceral fat compared to the M group. Specifically, the food intake for the Bal, La, LR, and LP groups were 6.97, 6.91, 5.94, and 6.59 g/d, respectively, and the corresponding values for visceral fat were 0.41, 0.40, 0.27, and 0.36 g. Levels of alanine aminotransferase, cholesterol, triglycerides, and malondialdehyde significantly decreased. A notable alleviation in hepatic steatosis was observed. Furthermore, the levels of inflammatory cytokines (ELF3, TNF-α mRNA, and IL-6 protein) significantly decreased (P<0.05). The four probiotic strains also showed certain antioxidant and hypolipidemic activities in vitro. Notably, Bal had the highest antioxidant activity (16.81%) and La had the highest hypolipidemic activity (46.40%). The Bal, La, LP, and LR groups showed effective alleviation of NAFLD in mice. Our findings suggest that the hypolipidemic, anti-inflammatory, antioxidative, and liver-protective activities of the probiotic strains are at least partially responsible for the ameliorative effect on NAFLD.
    5  Comparison of Sensory Evaluation Models for Strawberry
    MA Wanting SHANG Wei GU Yan ZHAO Zhiyao SUN Ying
    2023, 39(11):33-40. DOI: 10.13982/j.mfst.1673-9078.2023.11.1547
    [Abstract](143) [HTML](377) [PDF 32.19 M](407)
    Abstract:
    In order to make the result of sensory evaluation of strawberry more objective and independent of subjective factors such as evaluator's evaluation experience, age and health status, in this study, ten physicochemical flavor indicators of strawberry, such as catalase and polyphenol oxidase, were used as the input data, and the sensory evaluation score was used as the output data. The grey wolf optimizer-based support vector machine was used to establish a sensory evaluation prediction model of strawberry. To verify the superiority of the proposed model, this established model was compared with the particle swarm optimization support vector machine model, convolutional neural network model and long-/short-term memory network model. In order to ensure fully the effectiveness of the proposed model, the experiment was repeated 20 times and the mean value of each index was calculated. The root mean square error and the mean absolute error of the proposed model were 0.28 and 0.24, respectively (lower than the error indices for particle swarm optimization support vector machine (0.46 and 0.38), for long short time memory network (1.24 and 0.99), and for convolutional neural network (0.88 and 0.75). The experimental results showed that the grey wolf optimizer-based support vector machine model had the highest prediction accuracy, the highest stability, and the smallest error. The results can provide a reference for the evaluation of strawberry’s sensory evaluation score.
    6  Mechanistic Insights into Streptococcus thermophilus S131 Impact on Intestinal Health via in Vitro Fermentation Studies
    JIA Xiaomeng LI Sitong LU Jianghao JIA Hongli GUO Hongmin HUO Wenmin YANG Ling
    2023, 39(11):41-47. DOI: 10.13982/j.mfst.1673-9078.2023.11.1449
    [Abstract](118) [HTML](271) [PDF 13.33 M](295)
    Abstract:
    Using HT-29 cells in combination with a batch fermentation system that simulates human intestinal flora metabolism, the effects of Streptococcus thermophilus S131 on the intestinal barrier, including mitigation of pathogen-induced intestinal damage, and its role in promoting the growth of beneficial bacteria were assessed. Compared to control fermentations, cultures with S. thermophilus S131 increased mucin (MUC2) relative mRNA levels 1.34 fold, and respective tight junction protein (ZO-1, ZO-2, claudin-1, and occludin) levels 4.59, 2.17, 5.81, and 4.25 fold. Inclusion of S. thermophilus S131 also ameliorated downregulation of these genes by enterotoxigenic E. coli (ETEC), increasing respective expression levels 1.42, 6.28, 3.27, 5.03, and 4.79 fold relative to cultures exposed to ETEC alone. S. thermophilus S131 significantly suppressed ETEC-mediated increased inflammatory factor secretion by HT-29 cells, reducing IL-8 and IL-1β levels from 821.79 and 2.22 pg/mL to 573.92 and 0.29 pg/mL, respectively. It also ameliorated ETEC-induced epithelial cell damage, increasing the cell proliferation rate by 21.07%. S. thermophilus S131 also alleviated ETEC suppression of AQP-3 mRNA expression by 21%. qPCR assays revealed that S. thermophilus S131 increased the relative abundance of Faecalibacterium and Bacteroides thetaiotaomicron in our in vitro fermentation system, rescuing ETEC mediated suppression of Lactobacillus, Bifidobacterium, Bacteroides thetaiotaomicron, and Faecalibacterium. In conclusion, S. thermophilus S131 may promote intestinal health by strengthening the intestinal barrier, antagonizing pathogen-induced damage, and regulating the intestinal flora.
    7  Construction of A Filamentous Self-assembling Protein Scaffold-mediated Dual-enzyme Catalytic Cascade System for Enhanced D-Tagatose Synthesis
    LI Ying LIU Wei ZHU Liying ZHOU Zhi JIANG Ling
    2023, 39(11):48-57. DOI: 10.13982/j.mfst.1673-9078.2023.11.1590
    [Abstract](133) [HTML](219) [PDF 54.32 M](429)
    Abstract:
    D-tagatose is a rare hexose that is weakly metabolized but highly sweet. It is thus broadly useful in the food industry. Most current biosyntheses of D-tagatose utilize wild type and modified versions of the key enzyme L-arabinose isomerase. The use of a multi-enzyme catalytic cascade to synthesize D-tagatose remains under-explored, while existing methods often exhibit a poor conversion rate due to thermodynamic equilibrium constraints. In this study, we constructed and characterized a filamentous self-assembled protein scaffold EE/KK derived from Methanocaldococcus jannaschii. This scaffold facilitates efficient cascade interactions between fluorescent proteins both intracellularly and extracellularly. Using this scaffold, D-xylose reductase (SsXR, an NAD(P)H-dependent D-xylose reductase derived from Scheffersomyces stipitis) and galactitol dehydrogenase (RlGDH, an SDR family oxidoreductase derived from Rhizobium leguminosarum) were assembled in Escherichia coli BL21(DE3). This approach significantly enhanced the efficiency of D-tagatose synthesis through the oxidoreductase pathway. D-tagatose yield in the EE/KK cascade system increased by 50% relative to that from the free-fraction system. Further optimization of fermentation conditions in the recombinant strain BL21-EX/KG (where EX and KG denote the protein complexes EE-SsXR and KK-RlGDH, respectively) revealed that using Luria-Bertani (LB) medium at 20 ℃, with 0.1 mmol/L isopropyl-β-D-thiogalactopyranoside and 10 g/L lactose as substrate yielded 3.93 g/L D-tagatose, corresponding to a lactose conversion rate of 0.39 g/g, or 74% of the theoretical complete conversion rate (0.53 g/g), outperforming most reports of D-tagatose synthesis using lactose as a substrate. This research introduces a promising E. coli strain for efficient D-tagatose biosynthesis, and an effective tool for assembly of multi-enzyme catalytic cascades.
    8  Screening, Isolation, and Mass Spectrometric Analysis for Xanthine Oxidase Inhibitors from Polyporus umbellatus
    ZHUANG Siyuan ZHOU Xu LI Yanjie LIU Chunming LI Sainan ZHANG Yuchi
    2023, 39(11):58-67. DOI: 10.13982/j.mfst.1673-9078.2023.11.1366
    [Abstract](129) [HTML](223) [PDF 76.56 M](515)
    Abstract:
    A new method was developed for the rapid screening of xanthine oxidase inhibitors in Polyporus umbellatus. The novel rapid and sensitive method uses an integrated approach combining a genetic algorithm-back propagation neural network mathematical model, chromatography, and mass spectrometry. Extraction of ergosterol from P. umbellatus was optimized using the genetic algorithm-back propagation neural network mathematical model. Secondly, using xanthine oxidase as the biological target molecule, ultrafiltration mass spectrometry was applied to screen for potential xanthine oxidase inhibitors in P. umbellatus. Molecular docking technology was used to validate the accuracy of the ultrafiltration experiment. Finally, with the guidance of the activity screening, high-speed counter-current chromatography was used to separate the xanthine oxidase inhibitors from P. umbellatus. The optimal extraction conditions for P. umbellatus ergosterol were 80% ethanol by volume, liquid-solid concentration of 16 mL/g, extraction time of 1.4 hours, and three extraction cycles. The optimized yield of ergosterol was 2.31%. Four xanthine oxidase inhibitors with purity >90% were identified and isolated from P. umbellatus. Their inhibitory activity ranked in order of polyporusterone A> polyporusterone B> ergosta-4,6,8(14),22-tetraen-3-one> ergosta-7,22-dien-3-one. The findings providing a theoretical basis for further studies on the anti-gout effects of P. umbellatus.
    9  Metabolic Transformation of Marein in Coreopsis tinctoria Nutt. by Intestinal Flora
    SHI Yumeng YANG Jialu LIU Jing LIU Xiuxue HUO Dongna YANG Hongxia PANG Yuqing CHEN Xiaopeng
    2023, 39(11):68-77. DOI: 10.13982/j.mfst.1673-9078.2023.11.1551
    [Abstract](140) [HTML](406) [PDF 49.34 M](422)
    Abstract:
    The metabolism of marein in Coreopsis tinctoria Nutt. was investigated by research of intestinal flora, and the mechanisms of marein metabolism was explored in this study as well as the relationship between its prototypical components and metabolic products. Fresh feces from healthy Sprague-Dawley rats were collected to prepare an intestinal bacterial culture solution. An in vitro incubation model of rat intestinal flora was then established, and marein monomer was inoculated into this model and cultured under anaerobic conditions. Metabolites at 0, 6, 12, 24, and 36 hours were qualitatively analyzed using Ultrahigh Performance Liquid Chromatography Tandem Quadrupole Time-of-flight Mass Spectrometry (UHPLC-Q-TOF-MS/MS). The external standard method was used to determine marein content and levels of its four main metabolites - flavanomarein, isookanin, isochlorogenic acid B, and okanin - at different incubation times. This allowed characterization of marein metabolism in rat intestinal bacterial culture solution. Eleven metabolites were identified in rat intestinal flora cultured with marein. During marein metabolism by rat intestinal flora, reactions including isomerizations, glucuronidation, ring cleavage, hydroxylation, and acetylation were prominent. Under the action of rat intestinal flora, the prototype components of marein became undetectable by 6 hours. Between 12 to 24 hours, detectable primary marein metabolic products were isookanin, okanin, 7,3′,5′-trihydroxyflavone, quercetin, and other genins. In conclusion, intestinal flora accelerates the hydrolysis and deglycosylation of marein, with all late-stage metabolic products being genins.
    10  Preparation and Performance Analysis of Nanoflower-immobilized Glucose Isomerase
    WANG Shijie CUI Shiqi JIANG Xiaodong WANG Hongying QIAN Siriguleng
    2023, 39(11):78-85. DOI: 10.13982/j.mfst.1673-9078.2023.11.1561
    [Abstract](71) [HTML](117) [PDF 62.97 M](347)
    Abstract:
    In this paper, glucose isomerase (GI) nanoflowers were prepared using the co-precipitation method, and the immobilization conditions were optimized. The morphological characteristics and enzymatic properties of nanoflower-immobilized enzymes were also explored. The results showed that by adding 9 mL of PBS buffer at pH value 7.4 to 40 μL of enzyme solution and mixing with 30 μL CuSO4, and then allowing the reaction to proceed at 35 ℃ for 18 h, Glucose Isomerase @ Nanoflowers (GI@NFs) were obtained, with a recovery rate of enzyme activity at 183.06%. Scanning electron microscopy characterization showed that GI@NFs had a complete nanoflower structure, while Fourier transform infrared spectrometry showed that GI@NFs had characteristic absorption of enzymes and PO43-, and X-ray diffraction results further proved that its carrier was Cu3(PO4)2. In the study of enzymatic properties, the optimum reaction temperature for GI@NFs was 60 ℃, which was 10 ℃ higher than that for the free enzyme; the optimal reaction pH was 8, which was higher than that for the free enzyme. The temperature stability and pH stability of GI@NFs were significantly higher than those for the free enzyme. The immobilized enzymes were reused eight times, and the remaining enzyme activity was 60.32% of the original activity. The results showed that the nanoflower structure improved the activity of glucose isomerase, exhibited better reusability and stability and had certain potential for application.
    11  Application of Random Amplified Polymorphic DNA Molecular Marker Technique in Typing of Enterococcus
    FU Zhuxian GUAN Renmei WANG Shumin CHEN Cai LUO Fan
    2023, 39(11):86-93. DOI: 10.13982/j.mfst.1673-9078.2023.11.1513
    [Abstract](110) [HTML](315) [PDF 68.18 M](390)
    Abstract:
    The effect of random amplified polymorphic DNA (RAPD) molecular marker technique on rapid typing of Enterococcus species was investigated. An interspecific typing system of Enterococcus was constructed through screening the template, single primer, double primer and RAPD reaction system. The standard of strain similarity typing was established by typing 32 known strains of Enterococcus. Interspecific typing of 46 unknown strains of Enterococcus and testing of the house-keeping gene rpoA were performed to verify the effect of typing. The results showed that microwave-assisted extraction of the genomic DNA satisfied the experimental requirements, and seven single primers were selected for the paired combination of two primers. The optimal two-primer reaction system was: 2× PCR Taq Mix 12.5 μL; Template DNA and primer 1 μL; ddH2O 9.5 μL.The optimal two-primer pair was Primer 1 and Primer 5, which allowed the distinguishment of Enterococcus species with 80% similarity. The primer pair of Primer1 and Primer3 can amplify the characteristic DNA segment of Enterococcus hirae at 500 bp, which can be used as the identification index for the rapid identification of Enterococcus hirae.
    12  Bactericidal Kinetics of ε-Poly-L-Lysine Based on Metabolic Activity
    LIU Zhenjie HUANG Peihao CHEN Shu RONG Shun PENG Feiting CHEN Ling GUO Weipeng
    2023, 39(11):94-100. DOI: 10.13982/j.mfst.1673-9078.2023.11.1458
    [Abstract](96) [HTML](380) [PDF 23.49 M](547)
    Abstract:
    ε-Poly-L-lysine (ε-PL) is a natural and safe food preservative with a broad-spectrum and strong antimicrobial activity. In the present study, Escherichia coli and Bacillus subtilis were used to investigate their metabolic activity before and after treatment with the fluorescent probe, 5-cyano-2,3-ditolyl tetrazolium chloride. The relative activity was calculated to investigate the bactericidal effect of ε-PL. Both the Linear and Weibull models were used to describe the bactericidal dynamics of ε-PL. For E. coli in liquid culture, a low-concentration of ε-PL (0.005%) applied for 15 and 120 min decreased metabolic activity of E. coli to 86.33% and 73.44% of its original activity, respectively. When a relative higher concentration of 0.025% was used, E. coli metabolic activity was only 21.06% after 15 min treatment and 3.61% at 120 min treatment. The bactericidal effect of ε-PL on B. subtilis was similar to that on E. coli. The kinetic analysis revealed that the fit of the Linear model was low, with an R2 value <0.70. By contrast, the Weibull model showed a better fit in all test concentrations of ε-PL against E. coli and B. subtilis, with an R2 value >0.97. The findings indicate that using metabolic activity as an index, the Weibull model can accurately fit the bactericidal kinetics of ε-PL.
    13  Liquid Chromatography-mass Spectrometry Investigation of Differential Metabolites and Key Pathways in Barley Grains under Pb2+ Stress
    WANG Jifei CAO Dongmei CUI Hang YANG Jian ZHANG Dongjie
    2023, 39(11):101-110. DOI: 10.13982/j.mfst.1673-9078.2023.11.1554
    [Abstract](95) [HTML](322) [PDF 61.62 M](420)
    Abstract:
    Liquid chromatography-mass spectrometry (LC-MS) metabolomics technology combined with principal component analysis (PCA), partial least squares-discriminant analysis (PLS-DA), and other multivariate statistical methods were used to evaluate the effects of lead (Pb2+) contamination on barley grains. In positive and negative ion modes, 50 differential metabolites were identified from Pb2+ stressed barley grain plants (GS1600) and control grains (GSCK). The results showed that Pb2+ stress significantly affected the amount of lipids and lipid-like molecules, organic acids and derivatives, organic oxygen compounds, and organic heterocyclic compounds in barley. Through KEGG pathway enrichment analysis, 16 metabolic pathways were identified, of which five metabolic pathways (citric acid cycle, glutathione metabolism, sugar oxidation, dicarboxylic acid metabolism, and phenylpropanoid metabolism) were the key metabolic pathways used to produce differential metabolites. The results showed that Pb2+ significantly affected lipids and lipid-like molecules, benzene ring compounds, and organic oxygen compounds in barley by affecting amino acid metabolism, carbohydrate metabolism, cofactor and vitamin metabolism, and biosynthesis of other secondary metabolites after stress. These results indicated that Pb2+ stress could affect the nutritional value and flavor quality of barley grains.
    14  Physical and Chemical Properties of Complex Sugar Substitute and Preparation of Low GI Biscuit
    HUANG Yongying LI Guokun CHEN Xiaoyi
    2023, 39(11):111-117. DOI: 10.13982/j.mfst.1673-9078.2023.11.1542
    [Abstract](114) [HTML](333) [PDF 14.22 M](329)
    Abstract:
    In this study, the physical and chemical properties of a complex sugar substitute including solubility, viscosity, and glycemic index were examined. A low GI biscuit was developed using complex sugar substitute as the raw material to provide a reference for the research and development of low GI functional foods. The results showed that the solubility of the complex sugar substitute was 22.23 g at 0 ℃, 134.80 g at 100 ℃ and 36.34 g at 25 ℃, with the solubility increasing with an elevated temperature. The viscosity of the complex sugar substitute solution (80% mass fraction) was 12.09 mPa•s, with the solution viscosity being proportional to the mass fraction of the solution. The GI value of the complex sugar substitute was approximately zero. The relative sweetness of the complex sugar substitute was 0.77. The optimal formula for low GI biscuit was determined by the single factor and orthogonal tests with sensory evaluation score as the evaluation index. The optimal process and formula for the low GI biscuits were as follows: amount of instant oatmeal, 7 g; amount of the complex sugar substitute, 3 g; baking temperature, 135 ℃; baking time, 50 min. To sum up, the low GI biscuit developed using complex sugar substitute was rich in wheat and vanilla flavours, and had a tight, crisp taste sensation and a GI value of about 19. The results of this study provide a theoretical basis for the subsequent development and utilization of low GI functional biscuits, offering good research and application value.
    15  Analysis of Physicochemical Properties and in Vitro Digestibility of Acorn Starch Exposed to Different Heat Treatments
    ZOU Haofeng HUANG Shirong CAI Fang SHI Jianbin CAI Sha SUI Yong XIONG Tian MEI Xin
    2023, 39(11):118-126. DOI: 10.13982/j.mfst.1673-9078.2023.11.0006
    [Abstract](116) [HTML](252) [PDF 27.00 M](447)
    Abstract:
    The physicochemical indices and in vitro digestibility characteristics of acorn starch were systematically compared after exposure to dry heat, pre-gelatinization, and heat-moisture treatments. The results showed that acorn starch has a smooth surface, with mainly an elliptic, spherical, and irregular shape, with a particle size distribution ranging from 0.42 to 26.30 μm and a gelatinization temperature of 76.75 ℃. Dry heat treatment caused the migration and removal of water molecules, which did not obviously involve starch gelatinization and retrogradation, and had no significant effect on the physical and chemical indexes such as particle shape, particle size, gelatinization temperature, and A-type crystalline structure of acorn starch. Pre-gelatinization and heat-moisture treatments changed the particle structure and crystallization type of raw starch, and increased the size of starch particles, with a particle size distribution range of 1.26~416.87 μm; starch particles became irregular in shape with a rough surface when the gelatinization temperature was reduced to 50.17 ℃, and ΔH, To, Tp, Tc, and freeze-thaw stability were decreased significantly (P<0.05). The in vitro digestion rates of acorn starch were in the order of dry heat treatment > control treatment > heat-moisture treatment > pre-gelatinization treatment. On the contrary, the content of resistant starch was the highest in the pre-gelatinization treatment (38.21%) and the lowest in dry heat treatment (16.15%). This study provides a reference for the deep processing of acorn starch, which can guide the development of high-quality acorn starch products.
    16  Preparation of a Gallic Acid-anthocyanin Indicator Film and Its Application for Assessing Freshness of Metapenaeus ensis
    JIAO Wenjuan HUANG Huadan YE Kaiwen LIU Lin FEI Yongtao ZHANG Yehui ZHAO Tiantian LIU Weifeng CHEN Shuai ZHOU Fang ZHANG Yousheng
    2023, 39(11):127-134. DOI: 10.13982/j.mfst.1673-9078.2023.11.1556
    [Abstract](106) [HTML](326) [PDF 50.86 M](469)
    Abstract:
    To fabricate freshness-indicating films for Metapenaeus ensis, gelatin/polyvinyl alcohol composites were used to form films, and blueberry anthocyanin and gallic acid were used as indicator and co-pigment, respectively. Ultraviolet-visible spectra, infrared spectra, microscopic observation, and mechanical properties revealed that addition of gallic acid enriched the colors exhibited by anthocyanin under different pH conditions. No new peak appeared with the addition of anthocyanin and gallic acid, indicating good compatibility of these compounds with the film-forming matrix. The elongation at break point of the composite films was between 1 000% and 1 200%, and the films exhibited moderate tensile strength and thickness. Compared with that of the anthocyanin film, the ΔE value of the composite film was significantly increased (P<0.05). The cross-section of the composite films was smoother with a small amount of gallic acid (anthocyanin: gallic acid m/m = 1:0.3 and 1:0.5). When used to indicate freshness of M. ensis, spoilage was detected between 24 and 48 h, with total volatile basic nitrogen content of M. ensis gradually increasing, and ΔE of the indicator film showing a significant change (P<0.05). The color of the composite films containing gallic acid changed from gray to yellow, which was easier to recognize with the naked eye. Therefore, the composite film containing anthocyanin and gallic acid can realize improved indication of M. ensis spoilage. This study provides a reference for research into freshness indicator films for different aquatic products.
    17  Effect of Modified Atmosphere Packaging on the Quality of Fresh-cut Pineapple
    CHEN Minhui CHEN Yulong LI Jiahong DAI Fanwei CHEN Feiping WANG Ling QI Yingwei
    2023, 39(11):135-142. DOI: 10.13982/j.mfst.1673-9078.2023.11.1015
    [Abstract](106) [HTML](354) [PDF 41.21 M](383)
    Abstract:
    In this study, the influence of packaging materials on the storage quality of fresh-cut pineapple was examined. Fresh-cut fruit pineapple were packed in self-activated modified atmosphere bags (MAP) or normal commercially available fresh-keeping bags (the control group (CK)), before being stored at 4 ℃. The fresh cut pineapple samples were subjected to sensory evaluation, and the quality indices including the headspace gas composition, and the hardness, total soluble solids content (TSS), titratable acid (TA), ascorbic acid (Vc) content, malondialdehyde (MDA) content and ethanol content of the fruit samples were measured. The results showed that compared with the control group, the fresh-cut pineapple packed in MAP had an O2 concentration above 11.29% and CO2 concentration below 3.03% during the storage. On the 12th day of storage, the sensory score was 9.67, and the hardness, TSS, VC and TA decreased by 11.17% 19.44%, 12.14% and 21.78%, respectively, thereby alleviating effectively the decline of the physiological indices of fresh-cut pineapple. Compared with the normal fresh-keeping bag, the MAP inhibited the increases of MDA and ethanol contents in fresh-cut pineapple. The MDA content of the fruit in the normal bag was 3.52 μmol/g, whilst that for the MAP was 2.99 μmol/g (MAP alleviated effectively the membrane lipid peroxidation). The ethanol content of the fruit in the normal bag was 615.9 μg/g, whilst that for the MAP was only 120.68 μg/g (MAP reduced greatly the anaerobic respiration to produce ethanol in the fresh-cut pineapple during storage). Therefore, the self-activated MAP effectively maintained the quality of fresh-cut pineapple and prolonged its storage duration, thereby having a broad market prospect.
    18  Effects of Heat-moisture and Steam Cooking Treatments on Digestibility and Retrogradation of Chestnut Starch-polyphenol Complexes
    ZHU Ruoduan CHEN Jin HE Dawei CHEN Ling
    2023, 39(11):143-150. DOI: 10.13982/j.mfst.1673-9078.2023.11.1372
    [Abstract](123) [HTML](390) [PDF 2.67 M](468)
    Abstract:
    Heat-moisture and steam cooking treatments were used to prepare chestnut starch-polyphenol complexes. The effects of polyphenol complexation on chestnut starch digestibility and retrogradation under these treatments were systematically investigated. Heat-moisture treatment significantly increased the resistance of chestnut starch to digestion, but also promoted its retrogradation. However, during the heat-moisture and steam cooking treatments, the addition of polyphenols (chlorogenic acid/caffeic acid) further enhanced the digestion resistance of chestnut starch (resistant ingredient content: starch-chlorogenic acid complex, 6.77%; starch-caffeic acid complex, 7.61%). During retrogradation, polyphenols effectively inhibited the formation of long-range ordered crystalline and aggregated structures in chestnut starch, thereby reducing its retrogradation (retrogradation inhibition rate: starch-chlorogenic acid complex, 16.25%; starch-caffeic acid complex, 22.99%). Compared to chlorogenic acid, caffeic acid displayed a more pronounced effect on the resistance of chestnut starch to digestion and retrogradation. All chestnut starch-polyphenol complexes treated with 60% moisture content displayed superior resistance to digestion and retrogradation compared to complexes in a high-moisture (90%) system. These findings offer foundational data and theoretical insights for the development of novel, high-quality chestnut starch-based nutritious and healthy foods with extended shelf lives.
    19  Optimization of Compound Enzyme Extraction Process of Asparagus cochinchinensis Polysaccharides: Physicochemical Properties, Hygroscopicity, and Antioxidant Activity
    WANG Li LUO Mingrui GAO Jinyu RUAN Yuan CHEN Jingguo ZHANG Xuehai MA Bingji
    2023, 39(11):151-159. DOI: 10.13982/j.mfst.1673-9078.2023.11.1507
    [Abstract](124) [HTML](201) [PDF 119.32 M](393)
    Abstract:
    Response surface methodology was used to optimize the compound enzyme extraction process of Asparagus cochinchinensis crude polysaccharides. The effects of extraction time, temperature, enzyme to substrate mass ratio, and buffer pH on the yield of A. cochinchinensis crude polysaccharides were investigated. Physicochemical indices, antioxidant activity, and hygroscopicity of A. cochinchinensis crude polysaccharides obtained under the optimal conditions were identified. The optimal conditions for compound enzymatic extraction of A. cochinchinensis crude polysaccharides were an extraction time was 4.5 h, extraction temperature of 42.0 ℃, enzyme to substrate mass ratio of 1.5%, and buffer pH of 5.3. The optimized yield of crude polysaccharides was 18.5%, sugar purity of A. cochinchinensis crude polysaccharides reached 95.49%, and protein and polyphenol contents were 1.07% and 0.11%, respectively. Monosaccharide composition analysis revealed that A. cochinchinensis crude polysaccharides mainly consisted of glucose, fructose, fucose, galactose, and xylose in a respective molarratio of 53.91:26.00:6.19:5.33:4.53, and a double helix structure. Hygroscopic analysis revealed a similar moisture absorption rate of A. cochinchinensis crude polysaccharides to that of glycerol, but a markedly higher rate than that of sodium hyaluronate. A. cochinchinensis crude polysaccharides displayed good antioxidant activity. The findings provide a theoretical basis for the enzyme-assisted extraction of highly pure and active A. cochinchinensis crude polysaccharides, which may have valuable potential applications.
    20  Preparation and Physicochemical Analysis of Citri medica ‘Fingered’ Ultra-fine Powder
    LIU Dongjie LIU Huifan LIANG Guiqiang ZHANG Renying XIE Xi PENG Jinming ZHOU Haoyu XIAO Gengsheng WANG Qin
    2023, 39(11):160-167. DOI: 10.13982/j.mfst.1673-9078.2023.11.1401
    [Abstract](115) [HTML](289) [PDF 34.38 M](421)
    Abstract:
    Citrus medica ‘Fingered’ powder (FC) was prepared using conventional grinding and ultrafine grinding methods. The physicochemical properties of FC were investigated, with a focus on different particle sizes and the effect of particle size on the extraction rate of polysaccharides. The results indicated that ultrafine grinding could significantly reduce the particle size of FC. Extending the ultrafine grinding time reduced the particle size, producing finer and more uniform particles; however, it did not affect the chemical composition of the powder. Ultrafine grinding significantly improved the water solubility of the powder and reduced its water-holding capacity. The particle size produced by grinding had a significant impact on the above properties. A reduction in particle size significantly increased water solubility and decreased water-holding capacity. The water solubility of the powder with a particle size (D50) of 20.01 μm was as high as 64.49%, and the water-holding capacity was only 8.64%. In terms of color, as the particle size decreased, the brightness value gradually increased, the redness value gradually decreased, and the yellowness first increased and then decreased. Ultrafine grinding improved the extraction rate of polysaccharides from FC samples within a certain range, with the highest extraction efficiency occurring with a particle size of (D50) of 21.55 μm, reaching 7.68%. This study provided a theoretical basis for the application and product development of Citrus medica ‘Fingered’.
    21  Characterization and Application of the Complex Coacervation Reaction of Sargassum fusiforme Aqueous Extract-fish Gelatin
    TAN Qi ZHANG Mingwei MA Yongxuan HAO Juan ZHANG Ruifen CHI Jianwei HUANG Fei JIA Xuchao DONG Lihong MA Qin DENG Mei ZHAO Dong
    2023, 39(11):168-176. DOI: 10.13982/j.mfst.1673-9078.2023.11.1595
    [Abstract](99) [HTML](213) [PDF 57.45 M](356)
    Abstract:
    Sargassum fusiforme aqueous extract (SFE) is rich in polysaccharides, polyphenols, and other bioactive substances, which can be used as functional health food ingredients. It remains unclear whether SFE can also be used as an encapsulating material for unstable nutrients to preserve health food efficacy and safety. We investigated the encapsulation characteristics of SFE and explored the complex coacervation reaction of SFE and fish gelatin (FG) at room temperature. Under conditions combining different pH’s and mass ratios, changes in zeta potential, particle size, and turbidity of the system were assessed, and the infrared spectra of the complex coacervation products were compared and analyzed to determine conditions that best facilitate the complex coacervation reaction of SFE and FG. Our results indicate that the surface of SFE has abundant negative charges, which increase with decreasing pH. SFE formed complex coacervates with positively charged FG. The optimal condition for the complex coacervation of SFE and FG was obtained at SFE:FG (1:3, m/m) and pH 4.2, yielding a maximum coacervate of 83.73%. Under these conditions, the anthocyanin encapsulation efficiency was 91.84% when the wall material concentration was 1% and the core/wall ratio was 2:8. These results suggest that SFE offers great encapsulation efficiency and can be used as a natural material for microcapsule walls.
    22  Analysis and Evaluation of the Nutritional Composition of Safflower Seedlings
    LIANG Huizhen XU Lanjie YU Yongliang TAN Zhengwei YANG Hongqi YANG Qing LI Chunming DONG Wei LI Lei AN Sufang LU Dandan
    2023, 39(11):177-189. DOI: 10.13982/j.mfst.1673-9078.2023.11.1549
    [Abstract](117) [HTML](292) [PDF 1.04 M](451)
    Abstract:
    To elucidate the nutritional value of safflower seedlings, the main nutritional components of 30 domestic and international varieties, including protein, crude fiber, ascorbic acid, soluble sugars, amino acids, and mineral elements, were analyzed. The nutritional value of safflower seedling proteins was comprehensively evaluated by comparing with six common vegetables such as rapeseed and Chinese cabbage, and by calculating the ratio coefficient of amino acid. The protein and ascorbic acid contents in safflower seedlings were significantly higher than those in the six common vegetables, indicating they are high-potassium, high-calcium, and low-sodium foods. Eighteen amino acids were identified in safflower seedlings, including eight amino acids that are essential for humans. The total amino acid content, essential amino acid content, and average non-essential amino acid content in safflower seedlings ranged from 17.49 g/100 g to 20.03 g/100 g, 6.650% to 7.613%, and 10.483% to 12.413%, respectively, with respective coefficients of variation of 5.23%, 6.40%, and 6.05%. The ratio of essential amino acids to total amino acids for the 30 tested varieties was primarily between 36% and 39%, slightly below the FAO/WHO ideal protein standard. The ratio of essential to non-essential amino acids was mostly between 58% and 62%, close to and slightly higher than the FAO/WHO ideal protein standard. The scores of the ratio coefficient of amino acid ranged from 60.25 to 76.40, and the proximity of safflower seedling proteins to the standard egg protein was 0.90 to 0.93. The essential amino acid index values were consistently close to 1, indicating a high-quality protein source. The amino acids His, Ala, Arg, Asp, Glu, and Phe imparted distinctive flavors to safflower seedlings. All evaluated varieties of safflower seedlings exhibited high nutritional value and can serve as quality protein sources.
    23  Influences of Different Physical Assistive Treatments on Desalination Effectiveness and Quality of Salted Prunus mume
    BU Zhibin PENG Jian YU Songwen CHEN Qiupeng YU Yuanshan XU Yujuan ZOU Bo
    2023, 39(11):190-196. DOI: 10.13982/j.mfst.1673-9078.2023.11.1500
    [Abstract](133) [HTML](240) [PDF 4.28 M](368)
    Abstract:
    In this study, the effects of several physical assistive treatments such as oscillation, ultrasound and intermittent vacuum on the desalination effectiveness and qualities of salted Prunus mume were compared with the effect of the normal steeping approach. The results indicated that the desalination rate and the moisture content of salted Prunus mume a relative reached equilibrium after 4 h of immersion assisted with oscillation or ultrasound, with the desalination rate over 60%. Whereas, the desalination rate was lower than 60% after 8 h of desalination assisted with intermittent vacuum or normal steeping. The organic acid content of the salted Prunus mume produced with the aid of ultrasound (39.26 mg/g) was significantly higher than those resulting from other desalination methods. The polyphenol content of the ultrasonically treated Prunus mume (458.06 mg/kg) was second only to that of the salted Prunus mume subjected to intermittent vacuum (501.56 mg/kg), but was significantly higher than those produced after oscillation- assisted immersion and normal steeping. There were insignificant differences in antioxidant activity among the salted Prunus mume produced by the four methods. After 4 days of sugar oozing from plum embryo, the total sugar contents of the preserved Prunus mume subjected to oscillation or ultrasound reached 36.52% and 34.10%, respectively (which were higher than those of the preserved Prunus mume subjected to normal steeping or intermittent vacuum immersion (27.12% and 24.37%, respectively). Taken together, under the premise of ensuring the desalting efficiency, ultrasound-assisted immersion is a better physical assistive approach for desalination to produce salted Prunus mume, which can effectively retain the organic acids while improving the sugar oozing from plum embryo.
    24  Changes in the Quality of Silver Carp Surimi Gel Induced by the Synergistic Effect of High-intensity Ultrasound and Low-sodium Chloride Treatment
    GAO Xia FENG Qingxiang HU Yang YIN Tao YOU Juan XIONG Shanbai LIU Ru
    2023, 39(11):197-204. DOI: 10.13982/j.mfst.1673-9078.2023.11.1521
    [Abstract](122) [HTML](221) [PDF 19.53 M](393)
    Abstract:
    In this study, silver carp surimi was taken as the research object. The effect of a single factor, high-intensity ultrasound (HIU) power, time or salt content, on the breaking force and deformation depth of the surimi gel was firstly investigated. On this basis, three-factor and five-level quadratic rotation orthogonal experiments were designed to investigate the effects of influencing factors on the gel properties of surimi through measuring indices such as TCA-soluble peptides and water holding capacity (WHC). The regression equation was established. Meanwhile, the response surface was plotted to analyze the interactive effects among the factors. The results showed that salt content had the greatest effect on the gel properties of surimi, followed by ultrasonic time, with the HIU power having the least effect. The higher the salt content, the less the protein degradation in surimi, the higher WHC of surimi gel. At a low-salt content (<0.75%), TCA-soluble peptides decreased with the increase of HIU power, whereas, TCA-soluble peptides increased as the HIU power increased in a high-salt environment (≥0.75%). Taken together, there was a synergistic effect between low salt and HIU power, and high-intensity ultrasonic treatment can inhibit the degradation of protein in low-salt surimi to some extent, which improves the WHC of surimi gels with a low salt content.
    25  Effect of the Degree of Tossing on the Quality and Antioxidant Activity of Xinyang Tea
    JIANG Yeshuo ZHANG Man HU E CHEN Jinli XU Wenjing LIANG Liyun
    2023, 39(11):205-214. DOI: 10.13982/j.mfst.1673-9078.2023.11.1374
    [Abstract](114) [HTML](476) [PDF 63.90 M](459)
    Abstract:
    The quality and antioxidant activity of Xinyang green tea, Xinyang black tea, and Xinyang teas with different degrees of tossing were compared using the fresh leaf raw materials (one bud and three leaves or four leaves). This provides a theoretical basis for the further development and utilization of the fresh leaves of small-leaf tea varieties in the Jiangbei tea region. The main biochemical and volatile components of the five teas were examined by spectrophotometry, liquid chromatography and GC-MS. Their antioxidant activities were evaluated by the DPPH method, followed by sensory evaluation. The results showed that the contents and composition of the main components in the Xinyang teas with different degrees of tossing differed. As the degree of tossing increased, the content of tea polyphenols decreased from 21.17% to 18.90% (P<0.05), the content of amino acids increased from 3.43% to 3.73% (P<0.05), and the content of flavonoids increased from 5.63 mg/g to 6.55 mg/g (P<0.05). The aroma components showed a steady increase trend, in particular, the contents of monoterpenes increased significantly (P<0.05) e.g. β-pinene increased from 0.13 μg/g to 0.37 μg/g, E-β-basilene increased from 0.05 μg/g to 0.15 μg/g. Sensory evaluation revealed that the quality of tea subjected to light tossing was better . The calculations of the IC50 values of DPPH radical scavenging revealed that with the rise of the degree of tossing, the IC50 value increased. The 1/IC50 value was significantly and positively correlated with the content of tea polyphenols (P<0.01). The 1/IC50 value was significantly and negatively correlated with the contents of amino acids and flavonoids (P<0.01), and significantly and negatively correlated with the contents of 19 volatile components (P<0.05). These results indicate that the quality of the Xinyang green tea made from one bud and three or four leaves can be improved by a proper tossing process.
    26  Effects of Quercetin and NaCl Additives on Protein and Lipid Oxidation in Yak Meat Patties
    CHEN Hanshuanglu LUO Zhuoling PAN Kun MA Yuan TANG Shanhu LI Sining TIAN Mu
    2023, 39(11):215-224. DOI: 10.13982/j.mfst.1673-9078.2023.11.1347
    [Abstract](113) [HTML](401) [PDF 46.70 M](443)
    Abstract:
    Effects of quercetin (Q) and different levels of added sodium chloride (0%, 2%, 4%, and 6%, m/m) on protein and lipid oxidation in yak meat patties during storage were investigated by assessing the pH, color change, carbonyl content, surface hydrophobicity, tryptophan fluorescence intensity, dityrosine content, peroxide value (POV) and thiobarbituric acid reactive substances (TBARS) in yak meat patties spanning 15 days of refrigerated storage. With increasing sodium chloride addition, pH increased (P<0.05), and values of L*, a*, and b* first increased, then decreased (P<0.05); after adding quercetin, the pH (P<0.05), a* and b* values of salted patties increased (P<0.05), and L* value decreased (P<0.05). Sodium chloride addition increased the carbonyl content, surface hydrophobicity, dityrosine content, POV, and TBARS (P<0.05), and decreased tryptophan fluorescence intensity (P<0.05). Quercetin treatment decreased tryptophan fluorescence intensity, dityrosine content, POV, and TBARS of salted patties, resulting in a 27.80% reduction in carbonyl content in 4% sodium chloride-treated patties; Surface hydrophobicity increased at 0~2% sodium chloride addition (P<0.05) but decreased at 4%~6% sodium chloride addition (P<0.05). This study shows that sodium chloride promotes protein and lipid oxidation in yak meat patties, but the addition of quercetin can effectively alleviate this oxidation. These results provide guidance for using quercetin as a potential natural antioxidant in meat products.
    27  Analysis of the Non-volatile Differential Compounds of Fresh Leaves and Tea in Taxus by Using UPLC-MS/MS
    LI Meng GENG Wanru PANG Lei QU Fengfeng WANG Peiqiang WANG Baoyi WANG Jie ZHANG Bin ZHANG Xinfu
    2023, 39(11):225-234. DOI: 10.13982/j.mfst.1673-9078.2023.11.1489
    [Abstract](101) [HTML](199) [PDF 124.93 M](374)
    Abstract:
    In this study, Taxus media fresh leaves (TFL) were processed to Taxus media tea (TT) by fixing, rolling and drying, in order to compare the differential compounds between fresh leaves and tea. A total of 796 compounds were identified both in TFL and TT, with 777 compounds in TFL and 768 compounds in TT. Further, according to the analysis PCA and OPLS-DA, 330 differential compounds were identified, of which 255 compounds such as amino acids, lipids, flavonoids, and phenolic acids were significantly reduced in TT, and 105 compounds such as organic acids were significantly increased in TT. Eleven key differential compounds between TFL and TT were further selected, some of which like citraconic acid, mevalonic acid, (2'S,3'R)-5-(N,N-dimethyl-3'-phenylisosery)-taxachitriene A, 1,3,5-benzenetriol,austrotaxine, 3-hydroxypyridine and pyrrole-2-carboxylic acid were higher in TT. Others like benzaldehyde, hesperetin-7-O-glucoside, 9-Oxo-10E,12Z-octadecadienoic acid, and luteolin-7-O-(6''-caffeoyl) rhamnoside were higher in TFL. This study would provide a theoretical basis for the development and utilization of fresh leaves of Taxus.
    28  Metabolomics Analysis of Metabolic Pathways of Saccharomyces cerevisiae and Formation of Flavor Substances in Beer under Different Saccharification Conditions
    GUO Yonghao LI Jingting SUN Zhen TANG Wenzhu
    2023, 39(11):235-241. DOI: 10.13982/j.mfst.1673-9078.2023.11.1526
    [Abstract](126) [HTML](350) [PDF 92.42 M](416)
    Abstract:
    The quality of wort used in beer fermentation directly influences beer quality. A metabolomics approach was adopted to investigate how different saccharification processes affect fermented beer quality. By analyzing the differences in wort composition under different saccharification conditions, the impact of wort from these processes on the metabolic pathways of Saccharomyces cerevisiae was elucidated. Principal component analysis and partial least squares discriminant analysis of the data from mass spectrometry revealed that wort from different saccharification processes affected the metabolism of amino acids, organic acids, lipids, and fatty acids in S. cerevisiae. This mainly involves arginine biosynthesis; biosynthesis of phenylalanine, tyrosine, and tryptophan; biosynthesis of valine, leucine, and isoleucine; metabolism of glycine, serine, and threonine; D-amino acid metabolism; lysine degradation; and fatty acid biosynthesis. These pathways significantly influence beer flavor, offering theoretical insights for regulating flavor compounds in beer.
    29  Analysis of Quality Components and Aroma Characteristics of Hakka Roasted Green Tea
    ZHOU Qiaoyi ZENG Weixia ZHANG Jianzhong ZENG Jinlian ZHANG Xuemei ZENG likun LING Caijin
    2023, 39(11):242-252. DOI: 10.13982/j.mfst.1673-9078.2023.11.1482
    [Abstract](138) [HTML](458) [PDF 19.73 M](368)
    Abstract:
    In order to explore the material basis and main aroma components of Hakka roasted green tea, headspace solid-phase microextraction coupled with GC-MS was used to compare and analyze the main quality components and aroma components of Xianhu tea, a representative tea in the Guangdong Hakka area. The results showed that the contents of tea polyphenols, free amino acids, caffeine and soluble sugars in the Hakka roasted green tea from different sources differed significantly, and the tea polyphenols, amino acids and phenol-ammonia ratio were significantly correlated with the quality evaluation score of the roasted green teas, which was the main influencing factor for the quality difference of the roasted green teas. A total of 44 aroma compounds were identified from the Hakka green tea samples, including aldehydes (15.51%~30.84%), alcohols (20.82%~54.92%), esters (5.25%~11.83%), ketones (7.91%~23.91%) and hydrocarbons (9.62%). The relative contents of nonanal, trans-linalool oxide and linalool in all the aroma compounds were high with RVOA>1, exhibiting floral and chestnut aromas. It is presumed that they are the main characteristic components of the aroma of Hakka Roasted Green Tea.
    30  Effects of Different Extraction Methods on Fatty Acid Composition and Volatile Flavor Components of Crude Fish Oil from Larimichthys polyactis Scraps
    XU Yongjing CHEN Wenyuchu TIAN Fang CAI Luyun NI Zan ZHANG Chongsheng CHEN Hufu
    2023, 39(11):253-262. DOI: 10.13982/j.mfst.1673-9078.2023.11.1565
    [Abstract](98) [HTML](231) [PDF 22.66 M](442)
    Abstract:
    To enhance the value of Larimichthys polyactis scrap utilization, L. polyactis scraps were pre-processed to yield wet (W) and dry (D) samples as test materials. The Soxhlet (S) extraction and enzymatic hydrolysis methods (alkaline protease (1), neutral protease (2), and papain (3)) were used to extract crude fish oil. Evaluations were conducted on physicochemical indices, fatty acid composition, and volatile flavor components. The physicochemical index values of crude fish oil prepared by each of the seven different extraction methods (DS, D1, D2, D3, W1, W2, and W3) all met Level 3 requirements of the Aquatic Products Industry Standard (SC/T 3502-2016). The main fatty acids of the crude fish oils were palmitic acid (C16:0), stearic acid (C18:0), palmitoleic acid (C16:1), and oleic acid (C18:1n9). Among these, the content of EPA and DHA in the D1 treatment group was highest at 25.59%. In total, 99 volatile flavor components, including 16 alcohols, 16 aldehydes, 15 ketones, 3 esters, 8 acids, 16 hydrocarbons, 3 amides, and 22 heterocyclic compounds, were detected in the crude fish oils extracted using the different methods. The flavor of crude fish oil from the DS-treated group was relatively poor compared with that of the enzymatic hydrolysis methods, suggesting that lyophilization improved the flavor to some extent. In conclusion, the crude fish oil produced by combined enzymatic hydrolysis and pretreatment lyophilization was of high quality. These methods yielded elevated polyunsaturated fatty acid content, suggesting high nutritional value of these crude fish oils. These processes also successfully enhanced crude fish oil flavor, serving as a theoretical foundation and point of reference for value added utilization of L polyactis scraps.
    31  Analysis and Dietary Risk Assessment of Cyromazine Residue in Cowpea
    HUANG Jianxiang XIE Shuyue TANG Xuemei HUANG Congling WAN Kai
    2023, 39(11):263-269. DOI: 10.13982/j.mfst.1673-9078.2023.11.1552
    [Abstract](104) [HTML](609) [PDF 8.08 M](388)
    Abstract:
    A simple, rapid and accurate liquid chromatography-tandem mass spectrometry method was developed for the analysis of THE cyromazine residue in cowpea. The extraction conditions including the extraction solvent were optimized. Acetonitrile (containing 15% acetic acid, V%) was used as the extraction solvent, which was purified by the QuEChERS method. The linear range was 0.005~1.00 mg/L, with the limit of detection being 0.001 mg/kg and the limit of quantification being 0.010 mg/kg. The recoveries at 4 spiking levels (0.010, 0.10 0.50 and 1.00 mg/kg) were 76.2%~82.8% with the relative standard deviations in the range of 1.0%~5.7% (n=5), which met the requirements of pesticide residue analysis. The proposed method was used to analyze 112 cowpea samples from the local market, and the detection rate of cyromazine was 22.3%, (4.5% exceeded the standard limit). The results of long-term dietary risk assessment showed that the risk quotient (RQ) was 10.74%, indicating that the cyromazine in cowpea won’t pose an unacceptable risk to the health of the general population. Being stored at room temperature (about 20 ℃) or under cool conditions (4 ℃), the dissipation kinetics of cyromazine residue in cowpea followed the first-order kinetic equation with the half-lives being 5.0 and 7.2 days, respectively. Both the storage temperature and storage time had effects on the change of cyromazine residue in cowpea. Higher temperature would be beneficial to the dissipation of cyromazine residue.
    32  Election of Salmonella Quality Control Strains for Testing According to GB 4789.28 Culture Media and Reagents for Food Microbiological Examination
    CHEN Yiwen ZHANG Xiaodong REN Xiu YU Wen LIU Na CUI Shenghui
    2023, 39(11):270-278. DOI: 10.13982/j.mfst.1673-9078.2023.11.1470
    [Abstract](96) [HTML](431) [PDF 27.32 M](393)
    Abstract:
    The quality of culture media for Salmonella typhimurium was evaluated according to the testing requirements of “GB 4789.28-2013 National Food Safety Standard Food Microbiological Examination - Quality requirements of culture media and reagents” (GB 4789.28-2013). One strain of S. typhimurium equivalent to the ATCC14028 standard strain in GB 4789.28-2013 was selected from the microbial strain bank of China for the evaluation. . As well, seven S. typhimurium from different sources were used by 15 validation laboratories at various institutions to verify different brands of medium according to the GB 4789.28-2013 protocol. The strain with the highest growth rate, selectivity, and consistency with ATCC41028 was selected as the standard equivalent quality control strain. To ensure repeatability and consistency of results, the same brands and batches of media were used for verification in all experiments, and each strain was verified by at least five labs. Growth rate and selectivity results indicated that ATCC41028 grew well on all brands of media. CMCC(B)50976 was most consistent with ATCC41028, while CMCC(B)50976 was the most difficult to culture or isolate. The results of medium validation varied using different brands, personnel, and laboratory environments. The working group selected S. typhimurium strain CMCC(B)50976 as the quality control strain of GB 4789.28, which was equivalent to ATCC14028. The new strain was more representative and reduced the biological risk during transportation of ATCC14028.
    33  Comparison of Pesticide and Veterinary Drug Residues in Yak Meat Samples from Different Producing Areas
    YIN Zhina ZHAO Wenwei WANG Shanshan ZHU Xiaoxiang ZHU Hongbo CAO Yewei TAN Yufan FAN Xueying LUO Xiaoju LONG Taihua
    2023, 39(11):279-285. DOI: 10.13982/j.mfst.1673-9078.2023.11.1134
    [Abstract](92) [HTML](210) [PDF 30.97 M](378)
    Abstract:
    To assess the levels of pesticide and veterinary drug residues in meat obtained from naturally grazing yaks in Tibet and local beef in Guangzhou and objectively analyze and evaluate their nutritional values, different samples of meat produced in Guangzhou and Tibetan regions were analyzed. Using national standard methods, the levels of selected important antibiotics and pesticide residues were measured, accordingly establishing that levels of none of the evaluated indicators in the samples exceeded national standards. However, comparative analyses revealed that the pesticide and veterinary drug residues detected in yak samples from Tibet were significantly lower than those measured in local beef samples from Guangzhou. Moreover, the levels of pesticide residues in beef samples obtained from local, free-grazing cattle in Guangzhou were found to be consistent with those detected in Tibetan yak meat samples. Comparison of the aforementioned findings with data obtained using real-time fluorescence quantitative PCR revealed a high level of consistency (91.67%) between the detected levels of pesticide and veterinary drug residues and the authenticity of yak meat. These findings indicate that residue detection data can serve as a basis for verifying the authenticity of meat derived from naturally grazing yaks in Tibet. Additionally, in terms of food safety, it was established that while the nutritional value of Tibetan yak meat is significantly superior to that of standard locally farmed beef, it is comparable to that of beef obtained from local free-grazing cattle. These findings will thus provide a reference for the assessment of dietary nutrition and food safety for human consumption.
    34  Determination of 14 Polychlorinated Biphenyls in Colorants for the Plastics Used in Self-heating Food Contact Materials by GC-MS
    XUE Ping XUE Ying WANG Lijing KANG Jie GAO Yuanhui LIU Xiaolin GAO Hao DU Lijun
    2023, 39(11):286-294. DOI: 10.13982/j.mfst.1673-9078.2023.11.1389
    [Abstract](105) [HTML](368) [PDF 36.93 M](431)
    Abstract:
    A gas chromatography-mass spectrometry (GC-MS) method was developed for simultaneous determination of 14 polychlorinated biphenyls (PCBs) in colorants for plastics used in self-heating food for food contact products. The PCBs in the sample were extracted by ultrasound-assisted extraction with organic solvent, sulfonated with concentrated sulphuric acid, determined by GC-MS, and quantified with external standards. The results showed that 14 PCBs exhibited good linear relationships in the concentration range of 0.5~5 µg/L, with the correlation coefficients (R2) all higher than 0.99, the limits of detection (LODs) all being 0.1 mg/kg, and the limits of quantification (LOQs) all being 0.25 mg/kg. When the spiking concentration was 5 µg/kg, 10 µg/kg or 25 µg/kg,the recoveries of 14 PCBs in fluorescent red ranged from 81.03% to 105.72%, with the relative standard deviations (RSDs) ranging from 1.51 to 10.52; the recoveries of 14 PCBs in fluorescent yellow ranged from 80.11% to 108.44%, with the RSDs ranging from 0.69 to 11.10;the recoveries of 14 PCBs in fluorescent blue ranged from 81.07% to 102.56%, with the RSDs ranging from 0.72 to 10.80;the recoveries of 14 PCBs in fluorescent green ranged from 80.26% to 109.37%, with the RSDs ranging from 1.12 to 11.41;the recoveries of 14 PCBs in fluorescent violet ranged from 80.15% to 105.80%, with the RSDs ranging from 1.21 to 10.89. This method is rapid and accurate, and can be used as a technical reference for safety evaluation of colorants used in self-heating food contact materials.
    35  Residue Analysis and Dietary Intake Risk Assessment of Neonicotinoid Pesticides in Chinese Bee Pollen
    SHI Huijuan ZHANG Min ZHANG Jinzhen HUANG Jingping ZHAO Wen WANG Peng HU Han XUE Xiaofeng JIN Yue
    2023, 39(11):295-301. DOI: 10.13982/j.mfst.1673-9078.2023.11.1407
    [Abstract](100) [HTML](112) [PDF 11.06 M](310)
    Abstract:
    In this study, the residues of 8 neonicotinoid pesticides in the bee pollen samples collected from 66 different plant sources in China were investigated, and normal human dietary intake risk of these neonicotinoids was assessed according to the residue concentrations. The results showed that the detection rate of the bee pollen samples was 50.0%. Five new neonicotinoid pesticides were detected, including acetamiprid, imidacloprid, thiamethoxam, clothianidin and dinotefuran. Thiamethoxam had the highest detection rate (31.8%) and acetamiprid had the highest residual concentration (195.1 ng/g). There were significant differences in neonicotinoid residues among the bee pollen samples from four main plant sources: The detection rate of neonicotinoids in Camellia sinensis was significantly higher than the other three bee pollen samples, and the residual concentration of miscellaneous pollen was significantly higher than those from tea and oilseed, with the residue concentration decreasing in the order of miscellaneous pollen, buckwheat pollen, Camellia sinensis pollen and oilseed pollen. The residual neonicotinoids among the bee pollen samples from six major geographic regions were also different, which may be affected by the application approaches of neonicotinoid pesticides for different crops and in different regions in China. Human dietary intake risk assessment was performed according to the residual concentration of neonicotinoids. The results showed that the risk of neonicotinoid pesticide residues in bee pollen was acceptable (RQ <1%).
    36  Establishment of a Quantitative Prediction Model for Quality Indices of Flaxseed Oil in Kazakhstan Based on Near-infrared Spectroscopy
    YANG Li WANG Ke XU Xinzhong XU Xin LIU Haili WANG Dong
    2023, 39(11):302-309. DOI: 10.13982/j.mfst.1673-9078.2023.11.1098
    [Abstract](113) [HTML](316) [PDF 44.25 M](437)
    Abstract:
    In order to establish a rapid, accurate, and efficient method for the determination of acid value, peroxide value and fatty acid composition of flaxseed Oil in Kazakhstan, and characterize flaxseed oil’s quality, safety and characteristics using scientific means,116 representative samples were selected in this study. The content of peroxide value, acid value, and the contents of palmitic acid, stearic acid, oleic acid, linoleic acid and linolenic acid of the flaxseed oil samples were determined by iodometry, the hot ethanol metho and GC-MS, while the characteristic spectra were established by using a near-infrared component analyzer. The characteristic spectra after different pretreatments were fitted according to the partial least squares. After the regression analysis, the near-infrared quantitative prediction models for the acid value, peroxide value, and the contents of palmitic acid, stearic acid, oleic acid, linoleic acid and linolenic acid of the flaxseed oil were established. After the model was verified and the prediction accuracy was evaluated, it was concluded that the correlation coefficient (R) was 0.960 1~0.985 7, the absolute deviation was 0.039 14~1.246 7, and the root mean square error (RMSEP) was 0.059 21~1.430 2, indicating that the model has a good prediction effect and can effectively predict the quality indices of flaxseed oil in Kazakhstan. The establishment of this model provides a fast approach for simultaneous determination of the acid value, peroxide value and multiple fatty acid components of the Kazakhstan linseed oil, which greatly shortens the time duration of the customs clearance.
    37  Research Progress on the Effect of Different Processing Techniques on Watermelon Juice Flavor
    WANG Zhe DONG Li HU Xiaosong CHEN Fang
    2023, 39(11):310-322. DOI: 10.13982/j.mfst.1673-9078.2023.11.1285
    [Abstract](119) [HTML](452) [PDF 1.12 M](671)
    Abstract:
    Watermelon is very popular with consumers owing to its high nutritional value and excellent sensory quality. As a big watermelon-producing country, the development and application of watermelon products, especially watermelon juice, have a broad prospect in China. As a high-quality raw material for juice processing, watermelon has a low acidity and high water activity thereby making it susceptible to microbial contamination. Therefore, the shelf life of watermelon juice is often very short. The application of traditional thermal processing technology, such as pasteurization, can extend the shelf life of watermelon juice to a certain extent. However, as a heat-sensitive fruit, the nutritional quality and sensory characteristics of watermelon juice are also easily damaged due to heating. In comparison, non-thermal processing technologies, including high hydrostatic pressure (HHP), high pressure carbon dioxide (HPCD), ultrasound, radiation sterilization, high-intensity pulsed electric field (HIPEF) and membrane technology, show greater advantages in the application of watermelon juice. Moreover, according to the existing research, most processing technologies focus more on sterilization and enzyme inactivation effects, with little attention to the impact on the flavor of watermelon juice. In order to understand better the flavor of watermelon juice and promote its industrial development, this paper provides an overview of the characteristic flavor of watermelon juice and the influences of different processing technologies on the flavor. Furthermore, a series of methods/means for improvements are proposed for preserving the flavor of processed watermelon juice.
    38  Advances in Antibacterial Modes of Action of Bacteriocin and Food Industry Applications
    LI Bingyao ZHENG Yin WANG Juan WU Qingping ZHANG Jumei DING Yu
    2023, 39(11):323-332. DOI: 10.13982/j.mfst.1673-9078.2023.11.1499
    [Abstract](166) [HTML](504) [PDF 1.04 M](597)
    Abstract:
    Food-borne diseases and food spoilage caused by contamination by pathogens and other microorganisms area major probleminthe food industry. Bacterial resistance to conventional antibiotic preservatives may threatenhuman health. The current huge demand for safe and natural food preservatives has spurred intensive research aiming to develop novel compounds active against foodborne pathogens. Bacteriocins are polypeptides or precursor polypeptides secreted by predator bacterial cells. The molecular weights of bacteriocins range from 1 to 100 ku. Bacteriocins can kill or inhibit sensitive bacteria competing for nutrients in the same ecosystem. A few bacteriocins also exhibit additional antiviral and antifungal properties. Different modes of action of bacteriocins have been reported, including pore formation and inhibition of cell wall/nucleic acid/protein synthesis. This review summarizes the classification, antibacterial mechanisms, and characteristics of bacteriocins, and their latest applicationsin the food industry. The review provides a theoretical basis for the better application of bacteriocins in the food industry and will inform food preservation technology innovation and developments.
    39  Applications and Research Progress of Ultrasonic Technology for Food Processing in Central Kitchen
    ZHANG Zhaoli CAO Jing MENG Xiangren WANG Yang
    2023, 39(11):333-341. DOI: 10.13982/j.mfst.1673-9078.2023.11.1478
    [Abstract](131) [HTML](448) [PDF 23.76 M](389)
    Abstract:
    The Central Kitchen is an inevitable trend in the development of catering and food industries. However, in the process of centralized procurement, processing, storage and transportation in the Central Kitchen system, traditional processing methods cannot satisfy the industrialized operation of the Central Kitchen system. Therefore, new efficient processing technologies are needed to improve the operational efficiency of the Central Kitchen and food safety control. Ultrasonic technology is a non-thermal physical processing technology, which can allow not only non-destructive detection of raw and auxiliary materials and products, but also precise control and higher degree of automation for processing. The paper summarizes the mechanism of ultrasonic technology, and systematically reviews the application of ultrasonic technology in central kitchen processing operations such as cleaning, freezing and/or marinating of raw and auxiliary materials and kitchen utensils, product sterilization, product storage and transportation, and non-destructive detection for processing and products. Through literature review, it is found that ultrasonic technology is very valuable for application in central kitchen processing, and can effectively solve problems encountered in the Central Kitchen system such as low cleaning efficiency, high nutrition loss, high energy consumption, short product shelf life and challenges related to automatic operation.
    40  Mechanism and Research Advancements of the Therapeutic Activity of Ferulic Acid for Atherosclerosis
    WANG Jiting JI Lin FAN Guanghe HUANG Weidong YOU Yilin
    2023, 39(11):342-353. DOI: 10.13982/j.mfst.1673-9078.2023.11.1344
    [Abstract](128) [HTML](273) [PDF 36.52 M](356)
    Abstract:
    Ferulic acid (FA) is a hydroxycinnamic acid derivative of phenolic. FA originates from the secondary metabolism of plants and is prevalent in daily grains. The variety of pharmacological activities of FA include anti-oxidation, anti-thrombosis, anti-inflammation, anti-tumor, endothelial cell protection, and cardiovascular system protection. FA and its derivatives are widely used in food additives and other applications, including treatment of treatment of cardiovascular diseases, such as atherosclerosis (AS). AS is a complex and chronic inflammatory disease characterized by fibrofatty lesions in the arterial wall under the conditions of lipid metabolism disorder and endothelial cell dysfunction. As leads to arterial hardening with the accumulation of plaques, resulting in serious vascular dysfunction. The Chinese medicinal herbs of Angelicae sinensis and Ligusticum chuanxiong Hort. have therapeutic effects on AS; FA is one of the main active components of these herbs. Therefore, studying the inhibitory effect of FA on AS is relevant and important. This article reviews recent advancements in research on the effects of FA on AS, mainly describing the various ways through which FA counteracts AS and its potential mechanisms. Additionally, from the perspective of energy metabolism, the article presents evidence suggesting the possibility that FA activation of brown fat inhibits AS. The findings summarized in this review could provide a new theoretical basis for the prevention and clinical treatment of AS with FA, suggest the increase of bioavailability of FA in daily diet, and provide a reference to further develop the therapeutic applications of FA.
    41  Advances in Understanding Biological Activities and Allergenic Properties of Silkworm Pupae Proteins
    XIAO Senyang LIN Xiao YUE Wenqi HUANG Songyuan WU Xuli
    2023, 39(11):354-361. DOI: 10.13982/j.mfst.1673-9078.2023.11.0001
    [Abstract](102) [HTML](523) [PDF 768.82 K](1162)
    Abstract:
    Insects with high nutritional value have long been a premium food source in China. Silkworm pupae are an important by-product of sericulture with a long history as food and feed in East Asian countries. Silkworm pupae are rich in protein, lipids, minerals, and vitamins, and offer significant nutritional and economic value. They are widely applied in various industries in China, with silkworm pupae components found in numerous health products, medicines, and food additives. Silkworm pupal proteins and their hydrolysates exhibit various biological activities with potential for useful applications. They can also trigger mild to severe allergic reactions, limiting expansion of their widespread use. This study reviews the bioactivities and allergenic properties of silkworm pupal proteins to provide a reference for their further development and utilization.
    42  Advancements in the Synthesis and Metabolic Regulation of Norisoprenoid Aroma Compounds in Tomato Fruits
    GAO Yuan HE Zhaoying CUI Guanglu DAI Yanxia PING Hua MA Zhihong
    2023, 39(11):362-370. DOI: 10.13982/j.mfst.1673-9078.2023.11.1491
    [Abstract](121) [HTML](476) [PDF 9.10 M](450)
    Abstract:
    Carotenoids in tomatoes and their degradation products, norisoprenoid aroma compounds, are crucial determinants of tomato flavor. Notably, norisoprenoid aroma compounds have an exceptionally low olfactory threshold and are primary contributors to the floral and fruity aromas of tomatoes. While the carotenoid biosynthesis pathway in tomato fruits has been extensively elucidated in recent years, studies on its degradation products, primarily norisoprenoid aroma compounds, have predominantly centered on product analysis. This review delineates the composition and biosynthetic pathways of norisoprenoid aroma compounds in tomato fruits. Factors influencing norisoprenoid accumulation and their transcriptional regulators are also discussed, offering insights into efforts to enhance the flavor quality of tomatoes.
    43  Advancements on the Protective Effect of Lactoferrin on the Intestinal Barrier
    WU Hongya GAO Ya’nan WANG Jiaqi ZHENG Nan
    2023, 39(11):371-380. DOI: 10.13982/j.mfst.1673-9078.2023.11.1381
    [Abstract](159) [HTML](191) [PDF 41.91 M](418)
    Abstract:
    An intact intestinal barrier is a prerequisite for maintaining gut health. Lactoferrin is prized for its diverse biological activities. In recent years, numerous studies at home and abroad have reported that lactoferrin promotes intestinal homeostasis by repairing the intestinal mucosa, regulating immune functions, and modulating the intestinal flora. This study primarily reviews the biological characteristics of lactoferrin, its effect on the intestinal barrier, and its applications.

    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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