Volume 39,Issue 12,2023 Table of Contents

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  • 1  Effect of Black Rice Anthocyanins on Lipid Metabolism Disorders and Intestinal Flora in Food-derived Obese Mice
    WANG Lei SUN Hanju LIU Shuyun GAO Lingyan GU Yingying
    2023, 39(12):1-10. DOI: 10.13982/j.mfst.1673-9078.2023.12.0559
    [Abstract](302) [HTML](271) [PDF 7.41 M](550)
    Abstract:
    The effects of black rice anthocyanin extract (BRE) on the regulation of lipid metabolism and intestinal flora in mice fed a high-fat diet were investigated. In animal experiments, tea polyphenols and low, medium, and high doses of black rice anthocyanin were added to high-fat diets and fed to mice for 8 weeks. Serum levels of total cholesterol (TC), triglyceride (TG), low-density lipoprotein (LDL), and high-density lipoprotein (HDL) levels were measured in the mice, and hepatic gene transcriptome sequencing was used to investigate the mechanisms through which black rice anthocyanin improved lipid metabolism. Finally, 16S sequencing of mouse cecum contents was performed to examine the changes in composition and abundance of intestinal flora. It was found that the serum TG, LDL, and TC levels were reduced by 42.33%, 22.28%, and 11.13%, respectively, whereas HDL levels increased by 30.86% in the high-dose black rice anthocyanin group compared to the high-fat diet group. Black rice anthocyanin intervention also had a significant effect on the mRNA expression levels of genes associated with hepatic lipid metabolism in high-fat diet-fed mice. In addition, the relative abundance of Romboutsia, Muribaculaceae, and Turicibacter was reduced by 56.40%, 64.29%, and 53.53%, respectively. In contrast, the relative abundance of bacteria such as Akkermansia, Rumefaciens, and Lactobacillus increased. This study establishes a crucial foundation for understanding the potential of black rice anthocyanins in ameliorating metabolic diseases such as hyperlipidemia.
    2  Effect of Different Particle Sizes of Rice Bran on Dough Characteristics and Biscuit Quality
    YANG Cuimei DENG Yuanyuan WEI Zhencheng ZHANG Yan TANG Xiaojun ZHOU Pengfei LI Ping ZHAO Zhihao ZHANG Mingwei LIU Guang
    2023, 39(12):11-19. DOI: 10.13982/j.mfst.1673-9078.2023.12.0441
    [Abstract](239) [HTML](264) [PDF 2.42 M](541)
    Abstract:
    The addition of rice bran to biscuits has become an important direction in the development of nutritious biscuits. In order to evaluate the effects of different particle sizes of rice bran on dough properties and biscuit quality, four different particle sizes (50 mesh, 100 mesh, 150 mesh, and 200 mesh) of rice bran were prepared in this study. The effects on farinograph properties, dough rheology, biscuit texture properties, and sensory quality were investigated. Moreover, the mechanisms of their effects on the sulfhydryl content of gluten, glutenin macropolymer (GMP) content, and microstructure of dough were also preliminarily analyzed. With the decrease in rice bran particle size, the stability and development time of dough decreased and the viscoelastic modulus increased. Reducing the particle size of rice bran improved the textural characteristics of the biscuits, which had a decrease in hardness and chewiness. The fuzzy mathematics sensory score of rice bran biscuits with 200 mesh reached the highest score of 77.02. After adding rice bran, the sulfhydryl contents of gluten gradually increased with the decrease in rice bran particle size, whereas the GMP content gradually decreased and the gluten network structure gradually weakened. This indicated that a smaller rice bran particle size promoted the breakage of gluten disulfide bonds, the depolymerization of GMP, and the decrease in gluten network strength, thus improving the quality of rice bran biscuits. The results of the study provide theoretical guidance to promote the application of rice bran in bakery products such as biscuits.
    3  Selenium Content and Functional Properties of Rice Bran Protein in Different Milling Fractions
    ZHOU Lei SUI Yong MEI Xin LI Shuyi XU Rui SHI Jianbing CAI Sha XIONG Tian CAI Fang ZHU Zhenzhou
    2023, 39(12):20-28. DOI: 10.13982/j.mfst.1673-9078.2023.12.0071
    [Abstract](121) [HTML](326) [PDF 2.27 M](381)
    Abstract:
    In this study, rice bran in Se-rich brown rice was divided into five stages by stepwise grinding. Rice bran and white rice (MR6) were obtained from the outermost layer (BF1) to the innermost layer (BF5). Each component accounted for approximately 2.2% (m/m) of the whole grain. Selenium distribution, antioxidant activity, and α-amylase inhibition in rice bran and different contents of its protein were studied. The selenium content in brown rice of ‘Nanjing 9108’, ‘Yexiang Youhang 1573’, and ‘Ju 2 You 60’ were 356.78, 842.83, and 1 065.67 μg/kg, respectively, which increased 7.89~23.54-fold. The distribution of selenium in brown rice was not uniform; the content of the BF3 component was the highest, and then gradually decreased with an increase in grinding rate. The content of selenium in milled rice was the lowest. At the same grinding rate, the DPPH· scavenging rate, ABTS+· scavenging capacity, ·OH scavenging capacity, and iron ion reducing capacity of selenium-enriched rice bran protein and selenium-enriched white rice protein were substantially higher than those of control group, which was not selenium-enriched. The antioxidant capacity and α-amylase inhibitory capacity of BF1–BF4 rice bran proteins were the strongest in the same cultivar, and rice bran proteins showed stronger antioxidant activity than mastic rice proteins (P<0.05). After selenium enrichment, α-amylase inhibition of BF1, BF2, BF3, and BF4 components of rice bran protein was substantially higher than that of common rice bran protein (P<0.05). This paper provides a basis for the moderate processing of selenium-rich brown rice and the comprehensive utilization of rice bran.
    4  Different Proportions of Whole Wheat Flour on the Sensory Quality and Glycemic Control of Whole Wheat Bread
    HOU Mengya GUO Zhengli CHEN Meiyi ZHU Tiantian ZHANG Yu HU Xiaobo
    2023, 39(12):29-34. DOI: 10.13982/j.mfst.1673-9078.2023.12.0849
    [Abstract](155) [HTML](356) [PDF 471.25 K](456)
    Abstract:
    Whole wheat bread with different proportions of whole wheat flour (50%, 70%, 90%, and 100%) was used as the material to analyze the chromaticity and basic components of different whole wheat bread. Sensory evaluation and human blood glucose testing were conducted on different whole wheat breads. The purpose was to determine the effect of different proportions of whole wheat flour on the sensory quality and glycemic control of whole wheat bread. With the increase in the proportion of whole wheat flour, the color of the whole wheat bread cores become darker. The overall consumer scores of the four kinds of whole wheat bread were 76.57~83.29, which indicates popularity with consumers. Dietary fiber content of whole wheat bread with 90% and 100% whole wheat flour ratio increased (P<0.05) and the straight chain starch content decreased (P<0.05), compared to 50% and 70% whole wheat bread. Human blood glucose tests showed that the glycemic index (GI) of the 50%, 70%, 90%, and 100% whole wheat breads were 70.28, 64.76, 45.47 and 43.43, respectively. Bread with 50% whole wheat was considered a high GI food; bread with 70% whole wheat, a medium GI food; bread with 90% and 100% whole wheat, a low GI food. In summary, compared with bread with a proportion of 50% and 70% whole wheat flour, bread with a proportion of 90% and 100% whole wheat flour had better bread quality and glycemic control.
    5  Effects of Different Enzymatic Treatments on Gel Properties of Black Rice Whole Flour
    WEI Jiansi LIN Ying
    2023, 39(12):35-44. DOI: 10.13982/j.mfst.1673-9078.2023.12.0253
    [Abstract](166) [HTML](300) [PDF 7.91 M](410)
    Abstract:
    This paper addresses issues of poor water absorption, rough texture, and insufficient viscoelasticity of gel products from black rice whole flour. The factors affecting the gel properties were explored to improve the taste and flavor of black rice gel products. Black japonica rice was used as the raw material. Gel hardness, elasticity, and cohesion were used as the main indicators. The study employed single-factor enzyme variables, including protease (0~2%), amylase (0~2%), lipase (0~1%), pectinase (0~1%), and cellulase (0~1%). The increase in amylase, protease, cellulase, and lipase reduced the hardness of the system by 39.56%~90.17%, 15.68%~63.84%, 20.76%~53.80% and 0.70%~11.18%, respectively. Pectinase increased the hardness of the system by 23.73%~59.09%, resulting in a finer texture. The order of the components affected in the black rice gel was starch > protein > pectin > cellulose > fat. In the gelatinization experiment, the addition of the enzymes reduced the peak, valley, and final viscosity of the system by 0.4%~96.3%, 2.68%~97.13%, and 1.8%~98.6%, respectively. The enzymatic effect improved the edible quality of black rice flour. Electron microscopy scanning indicated that the addition of amylase weakened the uniformity of surface pores and increased the number of fragments in the microstructure. The study provides a theoretical basis for subsequent research on black rice gels.
    6  Research Advances on Improvements in Nutritional Quality and Functional Properties of Multigrains by Germination
    WANG Xinhui SONG Xuejian ZHANG Dongjie LI Zhijiang LI Zhiming TAI Zhenjia
    2023, 39(12):45-52. DOI: 10.13982/j.mfst.1673-9078.2023.12.0591
    [Abstract](156) [HTML](445) [PDF 503.34 K](747)
    Abstract:
    The germination stage of coarse grain seeds involves a variety of complex biochemical transformations that have unique physiological effects. The contents of some nutrients and functional factors will gradually increase under the action of multiple complex enzymes, whereas the content of antinutritional factors will gradually decrease. Therefore, the physiological benefits of germinating multigrains have attracted extensive attention. The techniques of inducing the germination of multigrains by microwave, ultrasound, and high-voltage pulsed electric field were reviewed. This paper focused on germinated mung beans, black beans, red beans, buckwheat, millet, and other cereals. Trends in changes of polyphenols, flavonoids, GABA, proteins, and other nutrients after germination, such as phytic acid, tannins, and other antinutritional factors were reviewed. The functional effects of germinated multigrains on diabetes, hypertriglyceridemia, hypertension, antioxidant activity, and anti-inflammatory activity were analyzed. As a main or auxiliary ingredient, germinated grain seeds have had a substantial impact on the development of related functional foods. However, the mechanisms of the active ingredients and their impact on food processing need to be studied further. Therefore, after proper germination, the physiologically-active ingredients of multigrains have the potential to become functional dietary supplements of medicinal value with multiple health benefits.
    7  Advancements in Research on Intestinal Digestion Behavior and Absorption of Dietary Lipids
    DIAO Xiaoqin LIU Guanhua CHEN Xiaodong JIA Ruixin LIU Dengyong GUAN Haining
    2023, 39(12):53-61. DOI: 10.13982/j.mfst.1673-9078.2023.12.0634
    [Abstract](173) [HTML](501) [PDF 5.13 M](791)
    Abstract:
    Dietary lipids are an essential source of nutrients in human nutrition, providing essential fatty acids and energy for the human body and maintenance of normal physiological activities. The intestinal tract plays an important role as the primary site for digestion and specific absorption of lipids. In this paper, based on the intestinal digestion pathway of lipids, the key factors influencing intestinal lipid digestion are discussed from various perspectives. These factors include lipid morphology, morphology changes due to protein-lipid interaction, lipid configuration changes, bile salt secretion, pancreatic lipase, and co-lipase. The interface effects affecting the key behaviors of lipid digestion were analyzed. The intestinal absorption mechanisms of dietary lipids were elucidated based on three perspectives: transport factor regulation, molecular absorption pathways, and indirect regulation and absorption of intestinal microorganisms. This research establishes a theoretical foundation for further functional modification, high-value utilization, and innovative research and development of dietary lipids.
    8  Advances in Research on Policosanol Components, Bioactivities, and Physicochemical Modifications
    TU Yue LIU Jianping HU Linfang WANG Ruxia CAI Lichuang GUO Xiongchang
    2023, 39(12):62-69. DOI: 10.13982/j.mfst.1673-9078.2023.12.0611
    [Abstract](355) [HTML](227) [PDF 4.09 M](666)
    Abstract:
    Rice bran fatty alcohols are a mixture of higher aliphatic alcohols that exist in rice bran wax. They have unique physiological activities, such as lipid-regulating, anti-inflammatory, and anti-fatigue effects, and immunity enhancement. These alcohols are considered a new type of food ingredient of great research value and are approved by the National Health Commission. In this paper, the main components (behenyl alcohol, tetracosanol, hexacosyl alcohol, triacontanol, dotriacontanol), bioactivities, and physicochemical modifications (emulsion, microencapsulation, nano-particles, esterification) of rice bran fatty alcohols were reviewed. The relationship between its fingerprint and bioactivities is discussed. The combined effect of higher aliphatic alkanols resulted in optimal bioactivity of rice bran fatty alcohol; exerting a stabilizing effect may be related to the fingerprint of the mixture of higher aliphatic alkanols. This study provides a reference for the development of a new food raw material, policosanol, from rice bran wax. There are practical implications for the use of rice bran resources in conjunction with the development of the human health industry.
    9  Antioxidant Activity of Quinoa Husks Saponins and Metabolomics-based Investigation of Their Mechanisms of Alleviating Non-alcoholic Fatty Liver Disease
    YU Yuan TAO Feiyan JI Xueying SONG Linmeng ZHANG Ruoyu FENG Jing XUE Peng
    2023, 39(12):70-77. DOI: 10.13982/j.mfst.1673-9078.2023.12.1615
    [Abstract](126) [HTML](291) [PDF 7.01 M](484)
    Abstract:
    The in vitro antioxidant activity of total saponins from quinoa husks was explored. Non-alcoholic fatty liver disease (NAFLD) was induced in male SD rats by providing a high-fat diet, and the effects of different doses of crude saponins from husks on hepatic pathology, total cholesterol (TC), triglycerides (TG), serum alanine aminotransferase (ALT), aspartate aminotransferase (AST), malondialdehyde (MDA), and glutathione (GSH) were investigated. The mechanisms of quinoa saponins in preventing NAFLD were revealed by metabolomics studies of urine and liver using ultra-performance liquid chromatography-mass spectrometry (UPLC-MS). The results showed that DPPH radical scavenging capacity and ferric ion reducing power of quinoa crude saponins was 86.25% and 0.49, respectively with administration of 0.1~10 mg/mL crude saponin. Animal experiments showed that liver lipids were significantly reduced by supplementation with quinoa crude saponins. TC, TG, ALT, AST, and MDA levels were significantly reduced (P<0.05), and GSH increased (P<0.05). The urine and liver metabolite profiles were altered by quinoa saponins, leading to changes in metabolic pathways, including those associated with glycine and serine metabolism as well as betaine metabolism. In summary, quinoa husk saponins demonstrated notable antioxidant activity in vitro, and significantly reduced hepatic lipid accumulation and antioxidative stress induced by a high-fat diet, suggesting a potential correlation with improvement in multiple metabolic pathways via endogenous metabolite regulation.
    10  Study on the Regulation of Gut Microbiota in the Elderly by Dietary Fiber Complex Based on in Vitro Fermentation
    SONG Yao TAN Kaiyan HUANG Ao MA Jinke LI Ruiding ZHENG Wenxuan SHI Fengcui YU Xiaohan LI Quanyang
    2023, 39(12):78-88. DOI: 10.13982/j.mfst.1673-9078.2023.12.1602
    [Abstract](106) [HTML](377) [PDF 2.28 M](446)
    Abstract:
    The regulatory effect of dietary fiber complex (DFC) on the representative human gut microbiota and derived metabolites was explored. Faeces of 10 elderly people aged 65~75 years were collected, and in vitro fermentation of the DFC for intervention was performed according to gender. It was found that the intervention effect of the 2% DFC addition was the best, and the relative expressions of Escherichiacoil, Bacteroides, Bifidobacterium and Lactobacillus for the female group were 52.76%, 43.40%, 249.79% and 232.99%, respectively, of those in the control group. The relative expressions of of Escherichiacoil, Bacteroides, Bifidobacterium and Lactobacillus for the male group were 44.02%, 53.14%, 228.71% and 206.11%, respectively, of those in the control group. Among the significantly different gut flora metabolites, the relative abundances of isobutyrate, propionate and formic acid increased significantly (P<0.01), whilst the relative abundance of methionine, histidine, β-glucose, phenylalanine, threonine, alanine, aspartate, arginine and 1-methylhistidine decreased significantly (P<0.01) in the female group. In the male group, the relative abundance of isobutyrate, propionate, butyrate and formic acid increased significantly (P<0.01), whilst the relative abundance of histidine, β-glucose, phenylalanine, threonine and aspartate decreased significantly (P<0.01). The underlying metabolic pathways for both groups were histidine metabolism, and phenylalanine, tyrosine and tryptophan biosynthesis. The research results showed that DFC has a significant regulatory effect on human gut microbiota and derived metabolites, and the changes in the potential metabolic pathways are consistent across genders.
    11  Effect of Polygala tenuifolia Alcohol Extracts on Sleep Improvement in Zebrafish
    YU Xi ZHAO Zhiquan WU Haiqiang WU Xuli
    2023, 39(12):89-94. DOI: 10.13982/j.mfst.1673-9078.2023.12.0016
    [Abstract](107) [HTML](245) [PDF 3.39 M](534)
    Abstract:
    The effect of different concentrations of Polygala tenuifolia alcohol extracts on sleep improvement in zebrafish was investigated. High-performance liquid chromatography (HPLC) was used to determine the primary active components and their concentrations in P. tenuifolia alcohol extracts. The experimental group was treated with extracts at concentrations of 125, 250, 500, 1 000, and 2 000 μg/mL. After treatment for 1 day at 28 ℃, the number of zebrafish deaths and the mortality rate of zebrafish in each group were observed and counted, and the maximum tolerated concentration (MTC) of samples was determined. According to the MTC, the treatment groups were treated with various concentrations of P. tenuifolia alcohol extracts. In addition to other zebrafish insomnia models, a positive control group (melatonin group) and normal control group were also established. The duration and amount of activity of zebrafish in the awake state were established using a behavior analysis system. MTC was set at 1 000 μg/mL. During the observation period, the sleep improvement effect of the positive melatonin group was 29.00%, and the sleep improvement effects of the four concentration treatment groups (125, 250, 500, 1 000 μg/mL) were 6.97%, 22.78%, 33.14% and 47.26%, respectively. The sleep improvement effect of P. tenuifolia alcohol extract at concentrations of 500 μg/mL and 1 000 μg/mL were significantly superior than that of the positive melatonin group. The findings of this study show that P. tenuifolia alcohol extracts exhibited a dose-dependent improvement effect on PTZ-induced insomnia symptoms in zebrafish, with a more pronounced effect observed at higher concentrations.
    12  Polygonatum cyrtonema Hua Extracts Inhibits 3T3-L1 Preadipocytes in Vitro and Alleviates Lipid Accumulation
    LI Tingting YAN Xiaoxue ZHOU Su BAO Xingyu JIANG Yihong
    2023, 39(12):95-106. DOI: 10.13982/j.mfst.1673-9078.2023.12.0057
    [Abstract](119) [HTML](228) [PDF 12.22 M](340)
    Abstract:
    The effects of Polygonatum cyrtonema Hua extract on 3T3-L1 preadipocytes and differentiated adipocytes were examined. Raw product extract (RPE), processed product extract (PPE), and polysaccharides (CPP) were obtained using φ=70% ethanol and complex enzymes (cellulase: papain=3:7). Higher saponin, total flavonoid, and total phenol contents (13.63%, 5.37 mg/g, 14.52 mg/g) were obtained in the extract of processed products. Following treatment of 3T3-L1 cells with the extract, it was observed that the preadipocytes were blocked in the G0/G1 phases, thereby inducing apoptosis and inhibiting cell proliferation; in addition, mature adipocytes exhibited significantly less lipid droplet formation and triglyceride (TG) content. PPE at 380 µg/mL had the most remarkable effect on reducing TG content, showing no significant difference compared to commercially available polysaccharide products (PP). Furthermore, the expression of genes associated with lipogenesis and fatty acid oxidation could be regulated, including inhibiting the mRNA expression of PPARγ, C/EBPα, FABP4, and LPL and promoting the mRNA expression of CPT-1. Thus, the findings of this study show that P. cyrtonema extract has the potential to prevent fat accumulation in vitro, suggesting its possible anti-obesity effects.
    13  Anti-inflammatory and Antioxidant Effects of Ruanerli
    LUO Huiying BAO Huizhong WU Bumei MA Tianyue ZHANG Wenli FANG Caixia WEI Yongbo
    2023, 39(12):107-113. DOI: 10.13982/j.mfst.1673-9078.2023.12.0074
    [Abstract](101) [HTML](232) [PDF 1.85 M](431)
    Abstract:
    Ruanerli is a characteristic fruit of Gansu and has the function of moistening the lungs and relieving cough, though the underlying mechanism is rarely studied. Inflammation is the main cause of respiratory diseases. The anti-inflammatory and antioxidant effects of Ruanerli through in vitro and in vivo experiments were evaluated, thereby providing a theoretical basis for its application in respiratory diseases. The anti-inflammatory effects of Ruanerli were evaluated by the mouse ear swelling test based on the organ index, number of white blood cells and inhibition rate of ear swelling. The rat foot swelling test was used to examine the antioxidant effect of Ruanerli using the activities of antioxidant enzyme, serum MDA content and PGE2 level as the indices. Through in vitro free radical scavenging tests , using the four-parameter fitting method, the scavenging abilities of Ruanerli against hydroxyl radical (OH•), superoxide anion radical (O2-•) and DPPH radical were evaluated. The results showed that Ruanerli could significantly suppress the ear swelling caused by xylene in mice (the inhibition rate of the high dose group reached 36.16%), reduce the organ index and reduce the total amount of white blood cells, neutrophils, monocytes and lymphocytesin peripheral blood. Ruanerli could significantly reduce the contents of serum PGE2 and serum MDA while enhancing the activities of serum SOD, CAT and GSH-Px in rats with egg white-induced inflammation. Within the analysed concentration range, Ruanerli showed strong scavenging power against DPPH, OH- and O2- free radicals, with the IC50 values being 0.26 g/mL, 0.23 g/mL and 0.27 g/mL, respectively. Therefore, Ruanerli pear has good anti-inflammatory and antioxidant effects, and the underlying mechanisms may be related to the reduced production of inflammatory factors, increased free radical scavenging abilities, and enhanced activities of antioxidant enzymes.
    14  Protective Effect of Arca subcrenata Protein on Probiotics against Antibiotic Stress
    LIANG Zhengyang ZHOU Miao TAO Chunlin HOU Chuanli REN Jiaoyan
    2023, 39(12):114-121. DOI: 10.13982/j.mfst.1673-9078.2023.12.1510
    [Abstract](102) [HTML](314) [PDF 5.92 M](389)
    Abstract:
    Long-term intake of aquatic products with antibiotic residues can cause intestinal flora homeostasis imbalance. In this study, based on the inhibitory effects of enrofloxacin on four probiotics (Bifidobacterium bifidum BBi32, Lactobacillus rhamnosus LGG, Lactobacillus plantarum LP45 and Bifidobacterium lactis Probio-M8), a probiotic growth model for examining antibiotic stress was established to evaluate the protective effects of crude protein extracts of Nemipterus virgatus, Corbicula fluminea and Arca subcrenata as well as their purification fractions on the enrofloxacin-induced antibiotic stress towards probiotics. Among the four probiotics, Bifidobacterium lactis Probio-M8 showed the highest sensitivity to antibiotic stress. The Arca subcrenatacrude protein extract exhibited a protective effect against antibiotic stress among the three raw materials. Such a crude protein extract was then separated by an anion-exchange column to obtain four fractions (Fr0, Fr1, Fr2 and Fr3) with molecular weights of 14.3~44.3 (Fr0), 20.1~29.0 (Fr1), 14.3~97.2 (Fr2) and <14.3 (Fr3) ku, respectively. Among them, Fr0 showed greater effectiveness in increasing the OD600 of the Probio-M8 culture solution from 0.80 to 1.56, whilst Fr3 significantly shortened the growth generation time of Probio-M8 to 0.98 hour. The Arca subcrenata protein extract promoted the proliferation of Bifidobacterium lactis under enrofloxacin-induced stress; indicating that the protein extract is capable of protecting probiotic bacteria against antibiotic growth stress while promoting probiotic proliferation. This study provides a theoretical basis for the regulatory function of trichothecene protein on intestinal homeostasis and proposes a solution for dealing with antibiotic residues in vivo.
    15  Effect of Lactobacillus sakei on the Quality of Fermented Air-dried Sausage
    ZHENG Yun ZHENG Shuang ZHOU Tianshuo BAO Wei HAN Qi LI Yanqing
    2023, 39(12):122-129. DOI: 10.13982/j.mfst.1673-9078.2023.12.1587
    [Abstract](108) [HTML](348) [PDF 995.38 K](424)
    Abstract:
    In this study, Lactobacillus sakei (L. sakei) was used as the fermentation strain to prepare fermented air-dried sausage, and the effects of L. sakei (Lactobacillus sakei) on the quality of the fermented air-dried sausage was investigated. Naturally fermented air-dried sausage was used as the control. The total number of bacterial colonies and lactic acid bacteria, pH value, moisture content, moisture distribution, tenderness, colour difference, peroxide value (POV), thiobarbituric acid value (TBARS), fatty acid content and sensory evaluation score of the samples at day 0, 3, 6 and 9 of the fermentation process were measured to examine the impact of fermentation strain on the quality of air-dried sausage. The experimental results showed that the fermented air-dried sausage inoculated with L. sakei had significantly higher total number of lactic acid bacteria and bacterial colonies but lower L*, a* and b* values compared with the control (P<0.05). At the end of fermentation, the moisture content and pH value of the fermented air-dried sausage inoculated with L. sakei decreased to 32.15% and 4.41, respectively, thereby ensuring the safety of fermented air-dried sausage; the POV and TBARS values of the fermented air-dried sausage inoculated with L. sakei were significantly lower than those of the control (P<0.05), indicating that L. sakei possessed a greater inhibitory effect against fat oxidation; The overall acceptability of the fermented air-dried sausage inoculated with L. sakei was higher, and the type and content of esters at the end of fermentation were greater, compared with the control. In summary, the addition of L. sakei improved product quality and flavor.
    16  Isolation, Identification, Biological Characteristics, and Genome Analysis of Four Strains of Staphylococcus aureus Phages
    LI Xuan YE Junhang ZHAO Yinlei JI Tingting LI Yajie ZHOU Wenyuan
    2023, 39(12):130-141. DOI: 10.13982/j.mfst.1673-9078.2023.12.1580
    [Abstract](129) [HTML](369) [PDF 6.07 M](513)
    Abstract:
    Staphylococcus aureus can cause food-borne diseases and develop multidrug resistance. Therefore, applying phages in preventing and controlling S. aureus has garnered considerable attention. Four S. aureus bacteriophages SAPYZU-04, SAPYZU-15, SAPYZU-SapM13, and SAPYZU-SapM14 were isolated and their morphology, biological characteristics, and whole-genome sequences were analyzed. The results of transmission electron microscopy showed that the lytic phages SAPYZU-04 and SAPYZU-15 belonged to the Herelleviridae family, and the temperate phages SAPYZU-SapM13 and SAPYZU-SapM14 belonged to the Azeredovirinae family. The SAPYZU-04 and SAPYZU-15 exhibited the broadest host range, being lytic towards all the 51 (100%, 51/51) S. aureus isolates. However, the SAPYZU-SapM13 and SAPYZU-SapM14 were lytic to 48 (94%, 48/51) and 44 (86%, 44/51) S. aureus isolates, respectively. Stability experiments showed that the activity of the four phages was enhanced within the temperature range of 40~60 ℃ and pH range of 3~12. The one-step growth curve suggested that the incubation period of SAPYZU-04 and SAPYZU-15 was 10 min, and the lysis volume were 210 and 322 PFU per cell, respectively. The incubation period of SAPYZU-SapM13 and SAPYZU-SapM14 was 15 min and 30 min, respectively, and the lysis volume was 52 and 49 PFU per cell, respectively Genome sequencing showed none of the four phages contained typical virulence and drug-resistance genes. However, the virulence phages SAPYZU-04 and SAPYZU-15 had multiple lyase genes and genes related to DNA metabolism. This study showed that the two strains SAPYZU-04 and SAPYZU-15 exhibited broader lytic spectra, shorter latent periods, and larger burst sizes and were more suitable for utilization as potential biological bacteriostatic agents in food safety.
    17  Analysis of Post-acidification Property of Lactobacillus bulgaricus Based on Sucrose Metabolism Pathway
    TANG Zongxin YANG Shuo DUAN Bofan CHEN Yuhan MENG Xiangchen
    2023, 39(12):142-150. DOI: 10.13982/j.mfst.1673-9078.2023.12.0083
    [Abstract](94) [HTML](312) [PDF 1.56 M](440)
    Abstract:
    Weak post-acidification ability is an important characteristic of lactic acid bacteria when being used as a starter culture. In order to study the role of Lactobacillus bulgaricus sucrose metabolic pathway on post-acidification of fermented milk, in this study, the post acidification performances of five Lactobacillus bulgaricus strains was compared, the growth status, sugar metabolism and acid production capacity of Lactobacillus bulgaricus were analyzed, the differential expression of genes related to sucrose metabolism and acid production and the activities of key enzymes were investigated, and the growth of Lactobacillus bulgaricus before and after the exogenous addition of key enzymes for sucrose metabolism, were studied. The results showed that Lb. 1 had the weakest post-acidification ability and grew slowly in the medium with sucrose as the carbon source. KLDS 1.0207 had the strongest post-acidification ability. After fermentation for 24 h, the sucrose conversion rates were 5.85% and 85.39%, respectively, and the lactic acid contents were 1.13 g/L and 11.81 g/L, respectively, for these two strains. The expression levels of sacA, pgi, gap, pgk and ldh in the sucrose metabolism pathway of KLDS 1.0207 were extremely significantly higher than those for Lb.1 when MRS containing disaccharide (lactose:sucrose=1:1.5) was used as the growth medium (P<0.01), with the activity of sucrose enzyme of KLDS 1.0207 being significantly higher (reaching 1.31 U/mg) than that of Lb. 1 (P<0.05). The OD600 nm increased by 5 times after sucrase was supplemented into the sucrose medium of Lb. 1. Therefore, the activity of sucrase is crucial for the sucrose metabolism in Lactobacillus bulgaricus. The downregulation of the expression of sacA gene encoding sucrase significantly weakened the activity of sucrase, and the post-acidification ability of the strain decreased significantly.
    18  Probiotic Effect of Tea Polyphenols on Lactobacillus plantarum and Their Application in Fermented Sausages
    JIANG Fulin LU Yunhao HE Qiang
    2023, 39(12):151-157. DOI: 10.13982/j.mfst.1673-9078.2023.12.0051
    [Abstract](109) [HTML](448) [PDF 2.01 M](455)
    Abstract:
    The growth of Lactobacillus plantarum in the presence of tea polyphenols at different concentrations (0, 0.5, 1, 2, 4, and 6 mg/mL) was investigated. The effects on the physicochemical quality of sausage during fermentation, including number of lactic acid bacteria, water activity, pH, color, texture, lipid oxidation, and TVB-N value, were also studied. The results showed that tea polyphenols significantly promoted L. plantarum growth at 2 mg/mL but showed a significant inhibitory effect when the concentration was increased to 6 mg/mL. The addition of 0.2% (m/m) tea polyphenols benefited the growth of lactic acid bacteria in fermented sausage; it significantly reduced the pH, contents of thiobarbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVB-N) with values of 5.37, 0.49 mg/kg and 13.65 mg/100 g, respectively, improving the safety of fermented sausages. Furthermore, the addition of tea polyphenols significantly increased the lightness (L*), redness (a*), and yellowness (b*) values of fermented sausage without changing the springiness, gumminess, and cohesiveness. Tea polyphenols exhibit the potential to induce a probiotic effect on lactic acid bacteria in the culture medium system and fermented sausages, thereby enhancing their quality and safety. This study establishes a theoretical foundation for the application of tea phenols in sausage and similar fermented foods.
    19  Computer Simulation for Screening Protease Activated Receptor 2 Inhibitory Peptides Derived from Edible Algal Proteins
    GAO Lifang ZENG Xin’an JIN Kehang FAN Tugui PENG Mingjun ZENG Qiaohui
    2023, 39(12):158-168. DOI: 10.13982/j.mfst.1673-9078.2023.12.1576
    [Abstract](88) [HTML](407) [PDF 13.38 M](344)
    Abstract:
    Computer simulations were used to predict the bioactive peptides inhibiting protease activated receptor 2 (PAR2) from food source proteins, as well as the bioactivity, water solubility, and other physicochemical parameters of the peptides obtained from the enzymatic digestion of edible algal proteins. First, edible algal proteins were selected from the NCBI database and Protein Data Bank (PDB). Thereafter, enzymatic digestion was simulated using the BIOPEP-UWM database, activity analysis was performed using Peptide Ranker, high active peptides were predicted using Innovagen and ToxinPred, and finally, HPEPDOCK was used. The obtained small active peptides with activity scores over 0.5, excellent water solubility, and non-toxicity were simulated by molecular docking using PAR2 to investigate their molecular binding ability. The potential and mechanism to discriminate different small active peptides to inhibit PAR2 activity was analyzed. The results showed that the small molecule oligopeptides PAGR (-165.80), PAR (-163.93), IDQW (-152.95) and DISAW (-154.48) exhibited high binding to PAR2 and were potential active inhibitory peptides of PAR2. The findings of this study provide valuable insights for developing and utilizing algal proteins and exploring PAR2 inhibitors.
    20  Regulatory Effect of Sulfur Dioxide on the Synthesis of Phenolic Substances and Antioxidant Capacity of Postharvest Grape Peel
    JIANG Liwei WU Bin WEI Jia SHAN Qing ZHANG Jiexian LIU Xueyan ZHANG Ping
    2023, 39(12):169-177. DOI: 10.13982/j.mfst.1673-9078.2023.12.0010
    [Abstract](84) [HTML](303) [PDF 1.51 M](366)
    Abstract:
    In order to explore the effect of sulfur dioxide (SO2) on the synthesis of phenolic compounds and antioxidant capacity of grape peel, this research used Munage grape as the test material, which was fumigated with 500 μL/L SO2 for 2 h then stored at (0±1) ℃ for 44 d. The grape subjected to air fumigation was used as the control. The changes in the contents of phenolic substances were determined regularly, and the content of flavanol monomers was determined by HPLC. The results show that at the end of storage, the contents of total phenols, total flavanols, total flavones, total anthocyanins, (+)-catechin, (-)-epicatechin, (-)-epicatechin and (-)-epicatechin gallate in the SO2-treated group were 0.74, 1.26, 1.33, 1.33, 1.47, 1.79, 1.59 and 1.49 times those of the CK group, respectively. The DPPH radical scavenging activity, ABTS+ radical scavenging activity and FRAP were higher than the CK group by 13.76%, 20.44% and 4.98% respectively. The SO2 treatment induced to certain extents the expression of L-phenylalanine ammonia-lyase (PAL), Cinnamate 4-hydroxylase (C4H), 4-coumarate: CoA ligase (4CL), Chalconesynthase (CHS), Chalcone isomerase (CHI), Dihydroflavonol 4-reductase (DFR), Leucoanthocyantin reductase (LAR), Anthocyanidin reductase (ANR) genes. It was found that the SO2 treatment couldup-regulate the expression of phenolic synthesis-related genes, delay the decline in the contents of phenolic compounds, and improve the antioxidant activity of grape peel. This study provided a theoretical basis for studying the regulatory effect of SO2 on the synthesis of phenolic substances in postharvest grape.
    21  Antibacterial Activity of Chitosan Composite Preservative against Pseudomonas fluorescens
    NI Rong GUO Xuesong HAN Yanxia ZHANG Yan LI Dandan ZHANG Zhen
    2023, 39(12):178-183. DOI: 10.13982/j.mfst.1673-9078.2023.12.1172
    [Abstract](93) [HTML](311) [PDF 3.40 M](347)
    Abstract:
    In this experiment, 1.5% chitosan, 0.14% ε-polylysine and 0.15% D-sodium isoascorbate were used to form a composite preservative, and Pseudomonas fluorescens was used as the experimental strain for investigating the inhibitory property and inhibition mechanism of the chitosan composite preservative against the dominant bacteria in aquatic products. Experimental methods: The inhibitory activity of the preservative against Pseudomonas fluorescens was investigated by measuring the minimum inhibitory concentration (MIC), inhibition zone and bacterial growth curve. The changes in OD260 value, ATPase and AKP enzymatic activities were determined, and SEM (for examining cellular ultrastructure) and SDS gel electrophoresis were used to study the antibacterial mechanism of the preservative. The results showed that the MIC of the chitosan composite preservative against Pseudomonas fluorescens was 2.24 mg/mL. The chitosan composite preservative exhibited significant antibacterial activity, and increased the permeability of cell wall membranes, destroyed the integrity of cell wall membranes, and inhibited the activities of ATP and AKP enzymesin the bacteria, compared with the control group (P<0.05). SDS gel electrophoresis showed that the chitosan composite preservative made the color of bacterial protein bands lighter and caused some protein bands to disappear; Bacterial ultrastructure analysis (by SEM) revealed that the chitosan composite preservative made the bacterial body deformed and ruptured, caused the contents to flow outin large quantities, resulting in the death of the bacteria strain. Conclusion: This study proved that the chitosan composite preservative has good antibacterial properties, and examined its antibacterial mechanism against Pseudomonas fluorescens, which provides theoretical support for the research and development of edible coatings for preservation of aquatic products.
    22  Application of an Artificial Gastrointestinal System to in vitro Simulation of Digestion with Microgels
    LIN Anna ZHANG Zhengyi LIU Chun WANG Yuxian ZHOU Chunming JIANG Ling
    2023, 39(12):184-191. DOI: 10.13982/j.mfst.1673-9078.2023.12.1536
    [Abstract](104) [HTML](428) [PDF 25.44 M](373)
    Abstract:
    An artificial gastrointestinal system that can be used to simulate in vitro digestion was established. The sealability and sterility of the system during use was evaluated, and simulated digestion processes using digestive substances from gellan gum microgel or gellangum@chitosan microgel were investigated. The system exhibited efficient sealing and antibacterial properties, rendering it suitable for use as an in vitro digestion simulation system. Recording observations before and after digestion, including optical microscope images of microgels, Zeta potential, particle size distribution, and average particle size, revealed that the gellan gum microgel was partially hydrolyzed during digestion in the stomach, whereas the gellangum@chitosan microgel was not easily hydrolyzed in the stomach. Both types of microgel structures underwent fragmentation after intestinal digestion, with the gellan gum microgel undergoing more extensive fragmentation. Compared with rotary shaker exposure, digestion in the artificial intestinal simulation system decreased the volume-average particle size of gellan gum and gellangum@chitosan microgel by 6.21% and 4.51%, respectively, suggesting a more extensive digestion of these microgels by the artificial intestinal simulation system. In conclusion, this intestinal simulation system has the potential to serve as a model platform for in vitro digestion simulation, thereby contributing substantially to research on gastrointestinal function and food digestion behavior.
    23  Comparison of the in Vitro Lipid-lowering and Hypoglycemic Activities of Desmodium styracifolium Extracts with Different Polarities
    ZHANG Huixiang TANG Xiali LIN Junquan CHEN Haishan LIN Weiguo LIANG Xiaobin LI Xia GUAN Yuan
    2023, 39(12):192-198. DOI: 10.13982/j.mfst.1673-9078.2023.12.0047
    [Abstract](92) [HTML](269) [PDF 3.21 M](541)
    Abstract:
    The in vitro lipid-lowering and hypoglycemic activities of the ethanol extract and derived extraction phases from Desmodium styracifolium were compared. The ethanol extract was obtained by reflux extraction with 75% ethanol as the solvent, which was sequentially fractionated using petroleum ether, ethyl acetate, n-butanol, and water. The total flavonoids and total phenolic contents of the ethanol extract and each derived extraction phase were determined by the colorimetric method. The in vitro lipid-lowering activities of the ethanol extract and each derived extraction phase were determined based on the inhibition rates of pancreatic lipase and cholesterol esterase. The in vitro hypoglycemic activities were determined based on the inhibition rates of α-glucosidase and α-amylase. The results showed that the ethyl acetate phase had the highest total flavonoids and total phenolic contents (154.57 mg/g and 34.27 mg/g, respectively). The ethanol extract had the highest inhibitory activity against cholesterol esterase and α-glucosidase (inhibition rates: 53.24% and 68.52%, respectively). The n-butanol phase showed the highest pancreatic lipase inhibitory activity (inhibition rate: 77.39%). The petroleum ether phase had the strongest inhibitory effect on α-amylase (inhibition rate: 78.60%). The research revealed that the ethanol extract and derived extraction phases from Desmodium styracifolium possessed significant lipid-lowering and hypoglycemic activities, which provides a reference for in-depth research on its pharmacological activities.
    24  Comparison of the Properties of Banana Powder and Its Resistant Starch under Ultrafine/Ordinary Crushing
    TU Shiyun WANG Juan SHENG Ou
    2023, 39(12):199-206. DOI: 10.13982/j.mfst.1673-9078.2023.12.0576
    [Abstract](96) [HTML](274) [PDF 12.28 M](371)
    Abstract:
    The effects of superfine and conventional grinding on the content, structure, physicochemical properties, and glycemic index of resistant starch in banana flour were compared. The results showed that the resistant starch content of superfine ground banana flour (51.96 g/100 g) was significantly lower than that of flour obtained by conventional grinding (48.76 g/100 g). The non-resistant starch content increased significantly from 20.87 to 21.93 g/100 g. The structure of superfine resistant starch was loose, and its polymerization degree was 56.62%, lower than that of conventionally ground starch (59.48%). However, functional groups were consistent between the two resistant starch samples. Molecular weight distribution of superfine resistant starch was dispersed. The initial temperature of phase transformation T0 (51.8 ℃) was reduced and peak temperature TP (74.4 ℃), final temperature Tc (81.1 ℃), temperature difference ΔT (29.3 ℃), and enthalpy ΔH (1 068 J/g) were elevated. The glycemic index of banana flour produced by superfine grinding (20.92) was significantly higher than that of banana flour produced by conventional grinding (17.12). Superfine grinding decreased resistant starch content, increased non-resistant starch content, loosened particles, decreased crystallinity degree, dispersed molecular weight distribution, reduced initial temperature of phase transition, and increased the temperature range required to complete phase transition. However, it did not affect the functional groups in resistant starch. The glycemic index of banana flour increased, but it remained a raw material with a low glycemic index. In summary, the resistant starch content of banana flour was reduced and the particles of banana resistant starch were degraded; however, superfine grinding increased the heat demand during its phase transition process.
    25  Preparation and Stability Characterization of Burdock Root Protein-antihypertensive Peptide Nanoparticles
    LI Zaiqun CHAI Zhi FENG Jin MA Kaiyang LI Ying
    2023, 39(12):207-215. DOI: 10.13982/j.mfst.1673-9078.2023.12.0032
    [Abstract](102) [HTML](200) [PDF 1.70 M](324)
    Abstract:
    In this study, burdock root protein (BRP) was obtained by buffer extraction, and burdock root protein nanoparticles (BANPs) loaded with loach antihypertensive peptide (Alanine-Histidine-Leucine-Leucine, AHLL) were then prepared. BANPs were formed by BRP and AHLL via self-assembly. The structure and intermolecular interactions of BANPs were studied by scanning electron microscopy, fluorescence and UV-Vis spectroscopy, and Fourier transform infrared spectroscopy. The stability of BANPs under different temperatures and pHs was also investigated. The results showed that the BANPs had a smaller particle size (231.47 nm) and negative charge (-19.10 mV), and were formed through electrostatic and hydrophobic interactions between BRP and AHLL at pH 5. As the mass concentrations of BRP and AHLL increased, the AHLL encapsulation efficiency increased and drug loading content increased (to 77.28% and 23.90%, respectively when BRP=8 mg/mL and AHLL=200 μg/mL). The BANPs showed a high stability in the temperature range of 60~100 ℃ and pH range of 4.0~8.0. Compared to free AHLL, the degradation rate of encapsulated AHLL was as low as 33.16%. This study has shown that BRP nanocarriers can effectively protect AHLL against the impacts of pH and thermal degradation, thus have the potential as a nano-delivery system for bioactive peptides in functional foods.
    26  Oral Soft Tribology-based Model for Evaluating the Smoothness Characteristics of Milk Tea
    ZHAN Minmin YANG Xiaoshuang WANG Yuniu LIU Fujinsheng CHEN Jiaqi CAO Yong SONG Mingyue
    2023, 39(12):216-225. DOI: 10.13982/j.mfst.1673-9078.2023.12.1332
    [Abstract](119) [HTML](287) [PDF 4.77 M](448)
    Abstract:
    The effects of adding non-dairy powder (5.00~100.00 g), ice (5.00~200.00 g), and sugar (0~12.00%, m/m) on the smoothness characteristics of milk tea, including particle size distribution, rheological properties, sensory evaluation, and oral soft tribology, were systematically investigated. A new sensory evaluation standard specific to milk tea smoothness was successfully established by supplementing and optimizing existing standards. The results showed that the amount of non-dairy powder added correlated negatively with particle size of milk tea and correlated positively with viscosity. The average particle size of milk tea was 0.66 μm when the amount of added non-dairy powder was 60.00 g. A prediction model and criteria for milk tea smoothness were established by oral soft tribology analysis of the samples. Specifically, when the oral soft tribological curve satisfied both K2∈(-0.23, -0.05) and vR2<40.00 mm/s, the milk tea exhibited optimal smoothness characteristics. Otherwise, the milk tea was bland or had a heavy mouthfeel, indicating poor smoothness. This oral soft tribology model demonstrated the ability to evaluate the smoothness characteristics of different formulations of milk tea, indicating that this technique has practical application prospects for rapid evaluation of the smoothness characteristics of fluid food products.
    27  Quality and Antioxidant Activity of Fresh Noodles with Different Amounts of Mulberry Leaf Powder
    DAI Rui DU Miying FU Jingjing SUN Hui XIE Wei WU Jiayu WANG Jinghan
    2023, 39(12):226-233. DOI: 10.13982/j.mfst.1673-9078.2023.12.1560
    [Abstract](102) [HTML](272) [PDF 12.64 M](302)
    Abstract:
    The use of mulberry leaf powder in flour products was explored in this study. Different proportions (0%, 2%, 4%, 6%, 8%, 10%) of mulberry leaf powder were used to replace wheat flour to make fresh noodles. Different proportions of dough were scanned using a rheometer to measure the viscoelasticity. The cooking properties, color, texture, sensory properties, and antioxidant activity of the noodles were measured. The viscoelasticity of the mixed dough increased substantially at 75~95 ℃. With the increased addition of mulberry leaf powder within a certain range, the hardness of the noodles increased markedly, the gluten network structure of the noodles was more compact and uniform, and the internal structure improved substantially. However, excessive addition of starch results in larger gap between starch particles, leading to protein structure disorder, which affects the stability of the gluten network structure. At 4% mulberry leaf powder, the breaking rate of fresh noodles was 0, the cooking loss was 5.07%, and the elasticity, chewiness, and sensory score all reached the maximum values of 0.96 mm, 7.70 mJ, and 90 points, respectively. Compared to the control, the free radical scavenging rates of 1,1-diphenyl-2-picrylhydrazyl and 2,2´-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) ammonium salt were increased by 2.69- and 1.27-fold, respectively. This indicated that the addition of mulberry leaf powder to fresh noodles had a good antioxidant effect. The dough made with mulberry leaf powder had good viscoelasticity, which improved the cooking characteristics, texture, and color of noodles in the sensory evaluation. The antioxidant activity of the noodles improved, which promotes the application of mulberry leaf powder in noodles and baked goods.
    28  Properties of Dietary Fiber Extracted from Bergamot (Citrus medica L. var. sarcodactylis) Using Different Methods
    HUA Jianxin ZHUO Siyu TIAN Jiayu GUO Yanxi ZHOU Aimei
    2023, 39(12):234-245. DOI: 10.13982/j.mfst.1673-9078.2023.12.1525
    [Abstract](87) [HTML](286) [PDF 15.96 M](315)
    Abstract:
    The effects of six extraction methods on the properties of dietary fiber from bergamot were investigated, including hot water extraction (H), high temperature cooking-assisted hot water extraction (HTH), ultra-fine grinding-assisted hot water extraction (UMH), complex enzymolysis with cellulase and xylanase (E), high temperature cooking-assisted complex enzymolysis (HTE), and ultra-fine comminution-assisted complex enzymolysis (UME). The purity of H-TDF (82.49 g/100 g) was the highest. The highest yields were from E-TDF (59.15%), UMH-IDF (48.45%) and HTE-SDF (23.68%) respectively. In terms of structural properties, all IDF and SDF had characteristic polysaccharide structures, typical cellulose I-type structures, and similar surface structures. Except for H-SDF, the macromolecular components of other SDFs were degraded. In terms of physical and chemical properties, HTE-IDF had the highest water holding (8.37 g/g), oil holding (2.11 g/g), and cation exchange capacity (0.24 mol/g), whereas E-IDF had the highest expansion capacity (9.89 mL/g). The water holding (9.69 g/g) and expansion capacity (7.42 mL/g) of E-SDF were the highest, the oil holding capacity (13.76 g/g) of UME-SDF was the highest, and the cation exchange capacity (0.31 mol/g) of E-SDF was the highest. For nitrite adsorption capacity, UMH-IDF (7.28 mg/g) and H-SDF (3.80 mg/g) were the highest at pH value 2, and HTH-IDF (12.87 mg/g) and UME-SDF (1.55 mg/g) were the highest at pH value 7. High temperature cooking-assisted complex enzymolysis was generally superior to other methods, and SDF yield was the highest. This method could be popularized.
    29  Effect of 1-MCP Treatment Combined with Low-temperature Storage on the Volatile Components of Fragrant Pear (Pyrus sinkiangensis Yu) Fruit
    WEI Lifei GAO Zhenzheng CAI Xiaoyu DANG Yanqing WANG Tingting
    2023, 39(12):246-252. DOI: 10.13982/j.mfst.1673-9078.2023.12.1609
    [Abstract](113) [HTML](255) [PDF 1.08 M](373)
    Abstract:
    In this study, fragrant pear fruit (Pyrus sinkiangensis Yu) was taken as the research object, and the changes involatile composition of the pear fruits subjected to 1-methyl cyclo-propylene (1-MCP) treatment combined with low-temperature storage were analyzed bygas chromatography-mass spectrometry (GC-MS). The results showed that 1-MCP treatment combined with low-temperature storage had asignificant impacton the contents of volatile components in the fragrant pear fruits (P<0.05). Among which, the change in the content of ethyl acetate was particularly obvious. At the beginning of storage, the aldehyde content of fragrant pear fruit was the highest (32.43 µg/kg, accounting for 61.51% of the total volatile components), followed by esters (16.25 µg/kg, accounting for 30.82% of the total volatile components), with the contents of alcohols and terpenes beingrelatively low. With the extension of storage time, the content of aldehydes in fragrant pear fruits first increased then decreased, the contents of esters, alcohols and total volatile components continued to increase, though the content of terpenes changed insignificantly (P>0.05). At the last sampling time of storage, esters were the most abundant volatile components in pear fruits (1-MCP treatment group and control group: 77.32 µg/kg and 115.80 µg/kg, accounting for 54.38% and 68.27% of the total volatile components, respectively), with aldehydes being the second most abundant volatile components. In summary, 1-MCP treatment couldsignificantly inhibit the increase of esters, alcohols and total volatile components during the storage of pear fruits (P<0.05) and also delay the change of aldehydes, thereby prolonging the storage life of fragrant pears.
    30  Comparison of Functional Active Substances and Flavor Components in Dendrobium officinale Juices before and after Lactic Acid Bacteria Fermentation
    LIN Huasi HUANG Qing TIAN Shenglan HU Xiaobo
    2023, 39(12):253-261. DOI: 10.13982/j.mfst.1673-9078.2023.12.0090
    [Abstract](117) [HTML](285) [PDF 706.87 K](480)
    Abstract:
    To investigate the effect of lactic acid bacteria fermentation on the functional active substances and flavor components in Dendrobium juices, Dendrobium officinale juice was used as the raw material, and the changes of its polysaccharides, ethyl acetate-extracted components, volatile components, free amino acids and organic acids induced by liquid fermentation with the mixture of Lactobacillus acidophilus (La) and Lactobacillus paracasei (Lp) were analyzed. The results showed that after the fermentation of Dendrobium officinale juice, the average molecular weight of polysaccharide decreased from 184.40 ku to 91.27 ku, and the polysaccharide content significantly decreased (by 21.91%; P<0.01); 20 and 16 ethyl acetate extracted components were identified before and after the fermentation, respectively, with 11 being identical components and 14 being different components; the number of volatile components increased from 21 (before fermentation) to 26 (after fermentation). After fermentation, the relative contents of phenolic compounds, alcohol substances and floral aroma species increased, increased; After fermentation, 15 free amino acids were detected, among which 6 were not detected before fermentation, giving the fermented juices sweetness and umami taste. Except for aspartic acid, the contents of the other free amino acid species increased highly significantly (P<0.01) after fermentation; There were 3 and 4 organic acids before and after fermentation, respectively. Lactic acid was only detected after fermentation, and its content accounted for 76.11% of the total organic acid content, giving the fermented juices a soft and moist sensation. Thus, the mixed fermentation with La and Lp resulted in the production of rich active substances and flavor components in Dendrobium officinale juices.
    31  Comparison of Temporal and Spatial Differences in Flavor Compounds from Fermented Strong Aroma Baijiu Grains in Central Sichuan
    PU Lingping HUANG Zhiguo RAO Jiaquan WANG Xiaoping HE Chao REN Zhengmao ZOU Yongfang
    2023, 39(12):262-269. DOI: 10.13982/j.mfst.1673-9078.2023.12.1583
    [Abstract](96) [HTML](169) [PDF 1.31 M](327)
    Abstract:
    The temporal and spatial distribution differences in the main flavor compounds in the fermented grains of strong aroma baijiu from central Sichuan were analyzed by gas chromatography-mass spectrometry. The results showed that there were 132 flavor compounds in the marginal fermented grains, including 44 esters, 26 alcohols, and 14 acids. In total, 127 flavor compounds, including 58 esters, 27 alcohols, and 15 acids, were identified in the main fermented grains. Acetic acid, butyric acid, caproic acid, ethyl lactate, ethyl caproate, ethyl linoleic acid, and ethyl hexadecanoic acid were the different metabolites produced during the fermentation process. In the marginal fermented grains, levels of caproic acid and butyric acid gradually increased initially, and thereafter rapidly increased in the middle to late stages. The ethyl hexadecanoate and ethyl linoleate contents in the main fermented grains reached their respective peak values (23.14 and 12.90 μg/g) in 76 days. The aim of this research was to establish a theoretical foundation for solid-state brewing and stabilize the quality of strong aroma baijiu in the central Sichuan region.
    32  Simultaneous Coliform and Aerobic Plate Counts in Raw Milk using the Chromogenic Plate Method
    DONG Xinyun XIE Yijia LIU Yuanyuan WANG Qingyao XIAO Xinglong
    2023, 39(12):270-278. DOI: 10.13982/j.mfst.1673-9078.2023.12.0124
    [Abstract](82) [HTML](198) [PDF 2.06 M](371)
    Abstract:
    In order to improve the counting efficiency of coliforms and the aerobic plate count, 2-Nitrophenyl-β-D-Galactopyranoside was selected as the chromogenic substrate in the plate culture medium. The β-Galactosidase encoded by the lacZ gene in coliforms decomposes it to produce yellow compounds, making the coliforms different from other strains. This was used for simultaneous enumeration of coliforms and the aerobic plate count. The medium formula was optimized to evaluate the specificity, accuracy, and application in raw milk. The medium formula was finally determined as follows: casein tryptone 12.5 g/L, yeast extract fermentation 2.5 g/L, potassium dihydrogen phosphate 2.75 g/L, potassium dihydrogen phosphate 1.75 g/L, sodium chloride 5.0 g/L, agar 15.0 g/L, 2-Nitrophenyl-β-D-Galactopyranoside 0.1 g/L; pH value 7.0. Based on this, adding 0.05 g/L Isopropyl-β-D-thiogalactoside or 2.0 g/L lactose enhanced the colony color effect, while glucose inhibited the formation of yellow compounds. In the specificity test, the color of coliforms was yellow to orange, whereas other strains were milky white. In raw milk samples, the coliform and aerobic plate counts in this medium were basically consistent with the national, standard method. In conclusion, the complex chromogenic medium can greatly improve the efficiency of coliform and aerobic plate counts, reduce the detection cost, and provide a feasible scheme for the detection of health indicators in raw milk.
    33  Detection of the Kunitz Soybean Trypsin Inhibitor Using a Fluorescence Aptamer Biosensor Based on Exo III Signal Amplification
    LI Xinzhu GU Chunmei YU Hansong DONG Pengchao BAO Yunxiang
    2023, 39(12):279-285. DOI: 10.13982/j.mfst.1673-9078.2023.12.1622
    [Abstract](94) [HTML](360) [PDF 2.52 M](347)
    Abstract:
    The Kunitz soybean trypsin inhibitor (KTI) is a key antinutritional factor, which not only has adverse effects on the digestive system and growth of animals, but also restricts the utilization of soybean in various industries. Therefore, a rapid and effective detection method is imperative. In this study, a signal-assisted amplification fluorescence sensing system based on exonuclease III (Exo III) and carbon nanoparticles (CNPs) was established for the detection of KTI. The specific system consisted of the KTI aptamer (APT), complementary DNA (cDNA), signal probe (SP), Exo III, and CNPs. Through feasibility analysis and a CNP concentration optimization test, KTI was linearly correlated in the range of 100~600 ng/mL, and the detection limit was 12.59 ng/mL. The recovery rates of soybean milk were 97.42%~102.85% and the residual standard deviations were 0.61%~2.36%. This method can be used to determine KTI in actual samples.
    34  Identification of Four Aflatoxins in Fructus amomi using QuEChERS Combined with Ultra-performance Liquid Chromatography-tandem Mass Spectrometry
    CHEN Haowen ZHOU Chunxia CHEN Jin XIAN Yanping GUAN Jingjing HU Junpeng LUO Donghui
    2023, 39(12):286-294. DOI: 10.13982/j.mfst.1673-9078.2023.12.0128
    [Abstract](97) [HTML](355) [PDF 4.38 M](526)
    Abstract:
    A quick, easy, cheap, effective, rugged, and safe solid phase extraction (QuEChERS), in combination with ultra-high performance liquid chromatography–tandem mass spectrometry (UPLC-MS/MS) was established to identify four aflatoxins in Fructus amomi. Optimal experimental conditions were determined by optimizing the QuEChERS pre-treatment technique and the chromatographic and mass spectrometric conditions. The samples were extracted using acetonitrile with 1% formic acid and salted out with anhydrous magnesium sulfate and sodium chloride, then purified using C18, primary secondary amine (PSA), and magnesium sulfate anhydrous. The target analytes were separated on Waters HSS T3 columns (1.8 µm, 2.1 mm×100 mm), eluted by acetonitrile and a 0.1% (V/V) formic acid-5 mmol/L ammonium acetate solution gradient elution was used. Results were detected using MS/MS in positive ion mode under multiple reaction monitoring (MRM); quantification was further conducted using matrix-matched external standard calibrations. Good linearities for the four aflatoxins in the range of 0.20~10.00 μg/L were obtained and the correlation coefficients were >0.998 9. The recoveries were 89.50%~113.12%. The intraday relative standard deviations (Intra-RSDs) and interday relative standard deviations (Inter-RSDs) were 1.31%~6.71% and 1.29%~6.20%, respectively, as determined using spiked samples. The limits of detection and limits of quantification were 0.30~0.60 μg/kg and 1.00~2.00 μg/kg, respectively. The method is simple, rapid, and sensitive. It can be used for the qualitative determination and quantitative analysis of four aflatoxins residues in Fructus amomi.
    35  Comparative Analysis of Maximum Residue Limits of Pesticides in Pork between China and Major Trading Countries
    LI Haixia LI Jie WANG Yanli CHEN Qianqian CHEN Keyun LI Fangfang TIAN Qiyan LIU Yanming ZHANG Hui
    2023, 39(12):295-301. DOI: 10.13982/j.mfst.1673-9078.2023.12.1518
    [Abstract](88) [HTML](396) [PDF 414.71 K](477)
    Abstract:
    In order to reduce the risk of pork trade, the current status of the maximum residue limits (Maximum Residue Limits, MRL) of pesticides in pork in China and abroad was studied, and the differences were examined. Current pork pesticide MRL standards and technical regulations of of the Codex Alimentarius Commission (Codex Alimentarius Commission, CAC), Australia, USA, Japan, New Zealand, European Union and China were collected for comparative analysis. Due to different dietary habits and diet structures, there are differences in pesticide MRL standards between China and major trading countries, which are mainly reflected in: Differences in pesticide transformants, metabolites, reaction products, etc. included in the definition of some pesticide residues; Differences in the number and type of maximum pesticide residue limit (MRL) indicators, among which China is quite different from EU, Japan and Australia; Differences in degrees of leniency and strictness, with quite large differences some individual indicators. China should continue to strengthen the international communication on pork pesticide residue limits and further improve the standard system for pork pesticide residue limits.
    36  The History of Soy Sauce and Developmental Trends in Naturally-fermented Soy Sauce
    ZHANG Zhihong CHEN Jialin HUANG Xin ZHANG Lingzhi MA Haile GAO Xianli
    2023, 39(12):302-309. DOI: 10.13982/j.mfst.1673-9078.2023.12.0907
    [Abstract](126) [HTML](438) [PDF 4.01 M](841)
    Abstract:
    Soy sauce fermented from soybean is an essential, fermented condiment in the kitchen and plays an important role in the restaurant and food industry. Originating in China, soy sauce has a history spanning thousands of years. It represents the wisdom of the working people in China and is an important representative of traditional Chinese fermented food. This article introduces the history of soy sauce (mainly soybean sauce) and identifies that the main raw material of soy sauce has not changed since the Northern Wei Dynasty. It is the main source of the unique flavor compounds of soy sauce, explaining how the "deliciousness comes from raw materials". Furthermore, the article defines and distinguishes between brewed soy sauce and formulated soy sauce, leading to the definition and characteristics of traditional, brewed soy sauce. A review and outlook on the developmental trends of traditional brewed soy sauce, including aspects such as microbial selection, mixed-culture fermentation, and the development of new enzyme preparations is provided. The article aims to promote development in the soy sauce industry in China.
    37  Research Advances on the Mechanism and Application of Lactiplantibacillus plantarum in Inhibiting Pathogenic Escherichia coli
    YANG Guangzhu ZHANG Shuhong LI Ying LIU Ming CHEN Wei ZHANG Jumei WANG Juan WU Qingping
    2023, 39(12):310-319. DOI: 10.13982/j.mfst.1673-9078.2023.12.0095
    [Abstract](143) [HTML](156) [PDF 1.95 M](850)
    Abstract:
    Escherichia coli is one of the most common foodborne pathogens, increasingly contributing to antibiotic resistance, thereby posing a considerable challenge to the implementation of effective prevention management. Lactiplantibacillus plantarum is a probiotic with potent antibacterial and immune-boosting properties that can combat pathogenic E. coli through various mechanisms of action, offering an enormous potential for development. In this review, the research progress of L. plantarum against pathogenic E. coli is systematically reviewed. In addition, the mechanism of action of L. plantarum against E. coli both in vitro and in vivo is analyzed based on metabolizing active substances, mucosal barrier enhancement, competitive adhesion, and intestinal immune regulation. The applications of L. plantarum in animal husbandry, aquaculture, food processing, manufacturing, and clinical treatment are also summarized, providing insights into the use of probiotics in food safety and control.
    38  Application of Cinnamaldehyde in Fruit Preservation and Research Progress on Encapsulation Technology
    XU Chaoqun DAI Fanwei CHEN Yulong YE Mingqiang YUE Shuli WANG Meilian CHEN Feiping
    2023, 39(12):320-327. DOI: 10.13982/j.mfst.1673-9078.2023.12.0435
    [Abstract](143) [HTML](519) [PDF 595.49 K](610)
    Abstract:
    Cinnamaldehyde, the main active ingredient of cinnamon essential oil, is a natural aldehyde compound with superior antibacterial, antioxidant, and browning inhibition activity. Cinnamaldehyde is an approved natural preservative for fresh fruits. However, the major limitation of cinnamaldehyde application is its low water solubility, high volatility, and strong aroma. Biomolecular encapsulation has been proved to be effective in addressing these application constraints. The purpose of this review was to provide an overview of current knowledge on the bioactivity, bacteriostatic activity and mechanisms, the application in fruit, the limitations in application and encapsulation technology of cinnamaldehyde, and to highlight nanocarriers with Schiff base structures for smart controlled-release. The Schiff base nanocarriers are prepared based on the interaction between the aldehyde group of cinnamaldehyde and the amino group of biomacromolecules, which enable pH-responsive release and antibacterial effects. This paper is expected to provide theoretical support for the application of cinnamaldehyde in natural antibacterial agents and provides a new strategy of green preservation for fruit storage after harvest.
    39  Application of Proteomics Technology in the Detection of Milk Adulteration with Different Species
    PAN Junyu WANG Bin FAN Rongbo WANG Yijian YANG Yongxin HAN Rongwei YU Zhongna
    2023, 39(12):328-335. DOI: 10.13982/j.mfst.1673-9078.2023.12.1501
    [Abstract](105) [HTML](264) [PDF 852.45 K](581)
    Abstract:
    Dairy is a major nutrition source for human beings, but adulteration of dairy products often occurs. In recent years, Adulteration of dairy products with animal and plant proteins and adulteration of special livestock milk with cow milk are the main adulteration methods, which harms not only the interest of consumers but also endangers their health. This article summarizes current common adulteration behaviors and associated detection methods, and introduces proteomics technique, a technique for distinguishing milks from different species through establishing specific biomarkers. The authors searched for the domestic and overseas research reports on bovine milk and specialty milk adulteration in the past decade, with the keyword set as "proteomics", "dairy", "authenticity", "biomarkers", etc., according to the categories of animal milks. The adulterants, potential markers, and detection of limits of cow milk, goat milk, camel milk, buffalo milk, yak milk, and donkey milk were summarized and analyzed respectively, to provide effective working ideas for verifying dairy authenticity and ensuring the quality and safety of dairy products.
    40  Research Advances in Structural and Functional Properties of Glucansucrases and their Families
    LI Zhide LIU Guiyun CHANG Guowei LIANG Dafeng HUANG Zengwei
    2023, 39(12):336-344. DOI: 10.13982/j.mfst.1673-9078.2023.12.0486
    [Abstract](122) [HTML](457) [PDF 1.46 M](861)
    Abstract:
    Glucansucrases are promising enzymatic tools for the synthesis of α-glucans with different structural and physicochemical properties from sucrose. These α-glucans have been found to have a variety of commercial applications in food, medicine, and biomaterials, particularly in the development of filled sweeteners, prebiotics, and dough improvers. The discovery of other subfamilies of the glycoside hydrolase family 70 (GH70) extended the reaction substrate to starch and dextrin, increased the variety and composition of glycosidic bonds in the product, and developed the scope for synthesizing novel α-glucans. Based on sequence comparisons and conformational analysis, it was found that the glycosidic bond composition, molecular weight, and degree of branching of the products were altered by mutation or modification of key amino acid residues. GtfB, GtfC and GtfD are evolutionary intermediates of dextransucrase (GtfA) and GH13. This paper introduces the classification of α-glucan and common GH70 members, analyzes key advances in enzyme conformational relationships, and outlines the rational design of more efficient, stable, and diverse α-glucan synthesis tools using enzyme engineering techniques.
    41  Research Progress on the Nutrient Synthesis and Microbial Inactivation Induced by Pulsed Electric Field Technology via the Oxidative Stress Pathway
    LIU Simin WANG Qianxinhong CHANG Junqi LIU Junnan ZHAO Dongkai
    2023, 39(12):345-353. DOI: 10.13982/j.mfst.1673-9078.2023.12.1343
    [Abstract](87) [HTML](197) [PDF 2.04 M](327)
    Abstract:
    Pulsed Electric Field (PEF) technology is an emerging non-thermal food processing technology, and has been widely used because of its little damage to food quality and ability to kill harmful microorganisms in food. PEF activates the nutrient synthesis pathway of plant foods through the oxidative stress pathway, induces nutrient synthesis, and improves food quality. However, there are few studies in this field. PEF intiates oxidative stress reactions, resulting in the synthesis and accumulation of nutrients. Plant foods are stimulated by PEF to produce large amounts of reactive oxygen species (Reactive Oxygen Species, ROS), which activate metabolite synthesis pathways, eventually leading to the synthesis ofproteins, polyphenols, thioglucosides and carotenoids; The accumulation of ROS on the cell membranes of microorganisms would cause abnormal protein expression, damage to the lipid layer and deoxyribonucleic acid (Deoxyribonucleic Acid, DNA), and eventually cause microbial inactivation.
    42  Advances in Characterizing the Main Active Components, Functions, and Mechanisms of Polygonatum Species
    LI Yanli SU Yi YUAN Wanqing YANG Shuting HUANG Junyuan LI Pan DU Bing
    2023, 39(12):354-363. DOI: 10.13982/j.mfst.1673-9078.2023.12.1564
    [Abstract](225) [HTML](208) [PDF 2.06 M](812)
    Abstract:
    Polygonatum is an edible plant with important medicinal properties. The main active components of Polygonatum include polysaccharides, polyphenols, lectins, alkaloids, and saponins. Polygonatum exhibits a wide range of biological activities, including antioxidant, anti-inflammatory, anticancer, hypoglycemic, anti-fatigue, antibacterial, memory improvement, cell apoptosis promotion, Alzheimer’s disease treatment, and bone cell differentiation promotion. Polygonatum thus has broad application prospects in health food and drug research and development. Polygonatum possesses several types of active components with complex mechanisms of action. The content of active components in Polygonatum varies across different species and habitats, and their biological functions also vary. This paper summarizes the main active substances in Polygonatum, and the functional activity and content of active substances between plants of different origin and different species. It also outlines the specific mechanisms of the active substances of Polygonatum in lowering blood sugar, promoting bone cell differentiation, preventing cancer, promoting cell apoptosis, treating Alzheimer’s disease, and fostering bone cell differentiation, and provides insights into in-depth processing and efficient utilization of Polygonatum resources.
    43  Current Status and Prospects of Research on Authenticity Traceability Technology for Citrus Products
    TIAN Tian GUO Ziguo ZHOU Tianming GAO Jin ZHAO Jing YU Jing ZENG Jun TANG Che WANG Wei WU Junzhe CHEN Huabin YANG Yan
    2023, 39(12):364-374. DOI: 10.13982/j.mfst.1673-9078.2023.12.1541
    [Abstract](114) [HTML](222) [PDF 540.74 K](466)
    Abstract:
    In recent years, in the entire chain of citrus production and sales, quality problems such as confusion and fraud of citrus variety and origin as well as shoddy products have become prominent. Therefore, it is of great practical significance to study the authenticity traceability technologies for citrus products. The existing reports still do not provide a systematic review and summary of the research progress on the authenticity traceability technologies for citrus products. This paper focuses on sorting out and reviewing the application of stable isotope and multi-element analysis, metabolomics analysis, flavor substance analysis, spectral analysis and nucleic acid amplification detection technologies in the authenticity traceability research of citrus products. The advantages and disadvantages of various traceability technologies were summarized. The deficiency of the research on the origin and quality grade identification of the navel orange in Hubei province was pointed out, while the future research direction was prospected, in order to provide certain technical support for the origin traceability and quality supervision of navel orange in Hubei Province.

    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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