Volume 39,Issue 7,2023 Table of Contents

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  • 1  Effects of Water Caltrop Shell Extract on Learning and Memory Abilities as well as Muscle Strength of Rats with Focal Cerebral Ischemia-reperfusion
    LIU Yajun ZHANG Qian CHEN Lingxiu WU Jing HE Wen WANG Limei LIU Wenbin
    2023, 39(7):1-6. DOI: 10.13982/j.mfst.1673-9078.2023.7.1027
    [Abstract](294) [HTML](173) [PDF 6.44 M](654)
    Abstract:
    The effects and working mechanism of water caltrop shell extract on the learning and memory abilities as well as muscle strength of rats with focal cerebral ischemia-reperfusion were explored. Focal cerebral ischemia-reperfusion model was established using adult male SD rats, and the rats were randomly divided into the sham operation group, model group and water caltrop shell extract group, with each group having 8 rats. After 7 days of administration, the rats were scored based on neurological deficits; Morris water maze experiments including place navigation test and space exploration test were carried out; Muscular strength of rats’ four limbs was measured. Meanwhile, the activity of SOD and the content of MDA in the brain tissues were measured. The results showed that the score of neurological deficits for the water caltrop shell extract group was 2.63, which was lower than that of the model group (P<0.05). In the place navigation test, the residence time in the platform’s quadrant for the water caltrop shell extract group was 24.89 s, which was longer than that of the model group (P<0.05), and the swimming distance was 24 084.20 mm, which was significantly prolonged (P<0.001); the latency of success was 16.22 s and total distance was 24 404.65 mm, which were significantly shortened (P<0.001). In spatial probe test, compared with the model group, the number of crossing the effective area was 5.75 times, the duration of staying in the effective area was 22.21 s and the distance of swimming in the effective area was 33 744.41 mm, all of which increased significantly (P<0.05). The four limbs’ muscular strength of the water caltrop shell extract group was 296.18 N/g, which was significantly higher than that of the model group (P<0.001). The SOD activity and MDA content in the brain tissues were 4.27 NU/mg pro and 2.33 nmol/mg pro, respectively, which differed significantly from the model group (P<0.001). The above results showed that the water caltrop shell extract could enhance the learning and memory abilities as well as the muscular strength of rats with focal cerebral ischemia-reperfusion, which may be related to its ability to reduce free radical-induced injury.
    2  The Inhibitory Effects of Dendrobium huoshanense Polysaccharides on Tumor Growth in Lewis Lung Carcinoma-bearing Mice
    ZHANG Jinping GE Jichun LI Qiangming WANG Cheng ZHA Xueqiang LUO Jianping
    2023, 39(7):7-15. DOI: 10.13982/j.mfst.1673-9078.2023.7.0785
    [Abstract](232) [HTML](291) [PDF 10.35 M](454)
    Abstract:
    To investigate the inhibitory effects of cultivated Dendrobium huoshanense polysaccharides (cDHP) on tumor growth in Lewis lung carcinoma (LLC)-bearing mice, a mouse model of lung cancer was established using LLC cells. The effects of cDHP on various parameters including mouse growth, tumor mass, tumor growth inhibition ratio (treatment/control, T/C), and the proliferative capacity of spleen lymphocytes were assessed. Additionally, changes in the percentage of tumor cell apoptosis, composition of spleen immune cells (T cells, Treg cells, B cells, dendritic cells, and macrophages), and levels of serum cytokines (CEA, IL-1β, IL-10, IL-2, TNF-α, VEGF, and TGF-β) were monitored. The high-dose (369.00 mg/(kg•d)), medium-dose (184 mg/(kg•d)), and low-dose (92.25 mg/(kg•d)) cDHP groups exhibited T/C ratios of 64.52%, 50.47%, and 37.68%, respectively. In lung tumor-bearing mice, cDHP demonstrated antitumor effects through an increase in the percentage of tumor cell apoptosis, enhanced proliferative capacity of spleen lymphocytes, regulation of spleen immune cell composition, and modulation of serum cytokine levels. These findings indicate that cDHP influences tumor growth through multiple mechanisms. The findings of this study provide experimental evidence supporting the potential development of antitumor drugs based on cDHP.
    3  Antioxidant and Uric Acid-lowering Activities of Corn Silk Water Extract
    JIN Danli DUAN Wenhui ZHU Zhengyu LIU Xuanyu FU Jingjing CHEN Yuewen
    2023, 39(7):16-23. DOI: 10.13982/j.mfst.1673-9078.2023.7.1035
    [Abstract](273) [HTML](382) [PDF 23.86 M](14880)
    Abstract:
    Ultrasound-assisted extraction (USE) was used to extract the water-soluble components of corn silk, and the resulting corn silk water extract (CSWE) was tested for DPPH• and OH• radical scavenging activities and subjected to reducing power evaluation. In addition, the uric acid-lowering effects of CSWE were investigated through mouse experiments, where the body weight, serum uric acid (SUA) levels, and kidney pathologies of the mice were observed. CSWE (C3 group) exhibited significant DPPH• and OH• activities (90.75% and 86.29%, respectively) and reducing power (P<0.05), indicating that CSWE has immense antioxidative potential. Four weeks of gavage with CSWE decreased the body weight and SUA levels and improved the kidney tissue health of hyperuricemic mice. The high CSWE (HCS) group in particular, showed significant improvements in their SUA levels (decreased to 726.26 μmol/L, P<0.05), organ indices (0.60%), and kidney tissue health. Therefore, CSWE has outstanding antioxidant and uric acid-lowering activities, and it could potentially be marketed as a functional food for preventing oxidative injury and hyperuricemia.
    4  Preliminary Investigation of the Antimicrobial Activities and Synergies of Cinnamaldehyde and ε-Polylysine Hydrochloride
    XU Chaoqun CHEN Feiping LIANG Xuru YUE Shuli
    2023, 39(7):24-31. DOI: 10.13982/j.mfst.1673-9078.2023.7.0980
    [Abstract](171) [HTML](173) [PDF 25.65 M](528)
    Abstract:
    The intense odor of cinnamaldehyde (CIN) renders its production challenging on an industrial scale. One way to solve this problem is to compound CIN with other active substances. To this end, the antimicrobial activity and synergies of CIN and ε-polylysine hydrochloride (ε-PLH) on four types of foodborne pathogens and two types of spoilage bacteria were studied, with results indicating that both have excellent activity against various pathogens. CIN inhibits fungi better than it does bacteria, with a minimum inhibition concentration (MIC) of 0.05 mg/mL for fungi versus ~0.2 mg/mL for bacteria, while ε-PLH shows the opposite (MIC of ~0.1 mg/mL for bacteria versus 0.2 mg/mL for fungi). Combined CIN and ε-PLH exhibit synergy or partial synergy against Escherichia coli, Listeria monocytogenes, Bacillus cereus, and Staphylococcus aureus, with additive effects against Fusarium oxysporum and Phytophthora litchii. Using CIN with ε-PLH can limit the proliferation of S. aureus and L. monocytogenes and delay the log growth phase of E. coli and B. cereus. In addition, the relative electrical conductivity of bacteria is increased, leading to wrinkled or clumped cell morphologies. Hence, CIN + ε-PLH may exert antimicrobial activity by disrupting the bacterial growth cycle and altering the cell membrane permeability, leading to the leakage of intracellular compounds and changes in the cell morphology that inhibit cell growth or cause cell death. These findings provide theoretical support for the industrial production of essential oils such as CIN.
    5  Optimization of the Two-step Fermentation Process for Xuehua Pear Ferment
    ZHANG Xiaoying ZHAO Jiangli LI Yue CHENG Yudou WANG Yongxia GUAN Junfeng
    2023, 39(7):32-41. DOI: 10.13982/j.mfst.1673-9078.2023.7.0950
    [Abstract](184) [HTML](150) [PDF 11.36 M](424)
    Abstract:
    Fermentation experiments were performed on Xuehua pears using the Plackett–Burman experimental design to optimize the two-step fermentation process for the preparation of Xuehua pear ferment. Four out of six factors indicating yeast fermentation were identified as significant; the solid-to-liquid ratio, fermentation temperature, inoculum size, and fermentation time. On this basis, the Box–Behnken design was used to optimize the yeast fermentation conditions based on total phenolic content and protease activity, and a single-factor design was used to optimize the conditions for Lactobacillus plantarum fermentation based on superoxide dismutase (SOD) activity and titratable acidity. The final timing for L. plantarum inoculation was determined based on the total phenolic content, protease activity, SOD activity, titratable acidity, pH, and soluble solids content (SSC). The results suggest that the optimal parameters for the two-step fermentation of Xuehua pears by yeast and L. plantarum are an initial broth pH of 4.5, solid-to-liquid ratio of 1:1, sugar content of 13%, yeast inoculum size of 0.14% for the first fermentation step, fermentation period and temperature of 24 hours and 26 ℃ for the first fermentation step, a L. plantarum inoculum size of 1.50% for the second fermentation step, and a fermentation period and temperature of 36 hours and 39 ℃ for the second fermentation step. Xuehua pear ferment obtained under these conditions shows an appropriate level of sourness and sweetness, uniform color, and an aroma unique to fermented pears, whilst being clear and free of impurities. The physicochemical indices of the obtained ferment are a total phenolic content of 32.32 μg/mL, protease activity of 45.15 U/mL, SOD activity of 1 140 U/mL, titratable acidity of 4.43 g/L, pH value of 3.49, and SSC of 11.3 Brix%, which are in line with the requirements of edible liquid plant-based ferments. The results obtained can be used as a theoretical reference for the comprehensive development of Xuehua pear ferments.
    6  Isolation and Identification of Lytic Phage vB_VpP_AC2 and Its Biological Characteristics
    HUANG Qiaolan LIU Zekun HE Jiaxin SU Runbin XIE Zhuanbei HUANG Shixuan YANG Meiyan
    2023, 39(7):42-45. DOI: 10.13982/j.mfst.1673-9078.2023.7.1036
    [Abstract](210) [HTML](140) [PDF 91.26 M](516)
    Abstract:
    Vibrio parahaemolyticus phages were isolated and purified from fish market effluent. One particular phage, phage vB_VpP_AC2 (AC2), was Vibrio parahaemolyticus phages were isolated and purified from fish market effluent. One particular phage, phage vB_VpP_AC2 (AC2), was isolated, genetically sequenced, and subjected to partial biological analysis to investigate its potential as a biocontrol agent against V. parahaemolyticus. The viral plaques of phage AC2 were transparent with clear boundaries; the diameter of the transparent parts was approximately 1.12 mm, with no visible halos. The genome sequence of phage AC2 was 44 270 bp long, with a guanine-cytosine content of 49.30%. In all, 55 putative open reading frames were predicted, and 37 (67.27%) of these were similar to genes encoding proteins of known function, including a holin-like protein (AC2_gp43, UTQ72417.1) that was first characterized in the genus Maculvirus. The results of protein-protein interaction network and terminase phylogenetic analyses showed that phage AC2 belongs to the family Autograohiviridae and genus Maculvirus. The Vibrio phage vB_VpaP_MGD1 shared the highest Average Nucleotide Identity based on BLAST (ANIb) value with AC2, at 95.62%. Biological analysis revealed that phage AC2 lysed 30.77% of the tested strains, with optimal multiplicities of infection of 0.001~0.1. Its one-step growth curve showed that its latent and lytic phases were 20 and 35 min long, respectively, with a burst size of 143 pfu/cell. In summary, the isolation and identification of phage AC2 provided useful information on its functional proteins, indicating that it is a valuable phage for aquatic food safety.
    7  Antioxidant Activities of Stichopus japonicus (Sea Cucumber) Proteolysates from Different Proteases
    NI Minglong YAN Ruifeng WANG Yongli LI Wei
    2023, 39(7):53-59. DOI: 10.13982/j.mfst.1673-9078.2023.7.1557
    [Abstract](160) [HTML](173) [PDF 27.84 M](651)
    Abstract:
    To investigate the antioxidant activities of Stichopus japonicus (sea cucumber) proteolysates produced by different proteases, three proteases were exogeneously added to fresh sea cucumber (alkaline protease, neutral protease, and papain). The degree of proteolysis, molecular distribution, and radical scavenging rates (for DPPH∙, O2-∙ and ∙OH) of each protease group were measured. The degree of proteolysis correlated positively with proteolysis time in the protease groups, whereas no significant change occurred in the control group. The degree of proteolysis was highest for neutral protease (19.4%), followed by alkaline protease, and lastly, papain (16.1%). After proteolysis, the number of large molecular-weight fragments decreased while that of <200 u amino acid fragments increased. The highest crude peptide yield (64.2%) was obtained after one hour of proteolysis in the alkaline protease group. Compared to the proteolysates produced by the untreated sample, the proteolysates produced by the samples subjected to proteolysis for up to two hours had significantly increased antioxidant activities, and their antioxidant activities were positively proportional with the proteolysate concentration. In the neutral protease group, a DPPH∙ scavenging rate of 79.64% was achieved with a proteolysate concentration of 5 mg/mL and proteolysis time of 0.5 h. In the alkali protease group, an ∙O2- scavenging rate of 49.58% was achieved with three hours of proteolysis, and the highest ∙OH scavenging rate (21.78%) was achieved with 0.5 h of proteolysis. In summary, the sea cucumber proteolysate produced by neutral protease exhibited the best antioxidant activity among the three exogenous proteases. Further, exogenous protease addition was found to be an effective method for improving the utilization of sea cucumber proteins.
    8  Screening and Identification of Lactic Acid Bacteria with Antimicrobial Activity in Fruit Ferments
    XIAO Zijun ZHONG Ruimin LU Weidong ZHANG Fu LIN Lifang
    2023, 39(7):60-67. DOI: 10.13982/j.mfst.1673-9078.2023.7.0157
    [Abstract](155) [HTML](167) [PDF 76.84 M](639)
    Abstract:
    Twelve lactic acid bacteria (LAB) strains with antimicrobial activity were isolated and purified from fruit ferments. These LAB strains were subjected to physicochemical tests and analytical profile index (API) identification, and the Oxford cup assay was used to assess their antimicrobial activities against Escherichia coli sakazakii, Salmonella typhimurium, Shigella sonnei, Escherichia coli, and Staphylococcus aureus. In addition, they were tested for the ability to produce biogenic amines and azoreductases. All 12 LAB exhibited varying degrees of antimicrobial activity against enteropathogenic bacteria, and the diameters of their zone of inhibition (ZOI) ranged from 14 to 22 mm. The LAB were especially effective against E. coli and S. aureus, as their ZOI diameters for these bacteria were 15~23 mm and 14~24 mm, respectively. None of the 12 LAB had the ability to produce biogenic amines or azoreductases. Through physiological and API identification, it was determined that XZJ003, XZJ006, and XZJ015 were all Lactobacillus paracasei. XZJ015 was also identified as L. paracasei through 16S rDNA sequencing and sequence homology analysis. The findings of this study will contribute to future in-depth studies on beneficial bacteria and the development of functional foods.
    9  Effects of Mash Acidity on the Microbial Community Structure of Fermenting Grains during the Brewing of Daqu Baijiu
    LI Yi DENG Jie ZHANG Juan HUANG Zhiguo LIU Yong REN Zhiqiang
    2023, 39(7):68-74. DOI: 10.13982/j.mfst.1673-9078.2023.7.0880
    [Abstract](207) [HTML](161) [PDF 3.52 M](518)
    Abstract:
    Acidity is an important parameter in the brewing of Daqu baijiu. Acid stress plays a key role in the production of baijiu, as it reshapes the microbial community structure of the fermentation starter during the brewing process. To study the impact of acid stress on microbial community structure in fermenting grains during baijiu brewing, a solid-state model of baijiu brewing was constructed with three different acidity levels (low, medium, and high). The results showed that increasing acidity increased the relative abundance of acidogenic bacteria and acid-tolerant Bacillus bacteria, and decreased the relative abundance of acid-intolerant microbes. The dominant microbes were members of the Ascomycota fungal phylum, and their numbers initially increased with decreases in dissolved oxygen and increases in acidity in the mash before decreasing. According to the microbe numbers in the fermenting grains, increasing acidity decreased the number of aerobic bacteria and lactic acid bacteria. Caproic acid-producing bacteria were the most abundant when the acidity level was 15 mmol/100 g. Furthermore, the yeast population decreased with increasing acidity. The physicochemical analysis of fermenting grains showed that increasing acidity increased starch content in the grains and that high acidity resulted in low ethanol content. Overall, by analyzing how acidity reshapes the microbial bacterial structure of fermenting grains and the growth of desirable microbes under different levels of acidity, this study has identified the optimal conditions for the proliferation of desirable microbes and thereby provides scientific guidelines for the brewing of baijiu.
    10  Improving the Pasting and Rheological Properties of Potato Starch Using Apple Pectin
    ZENG Qiong CHENG Jian LI Congguan ZHANG Zhiyi LIU Yunfei
    2023, 39(7):75-81. DOI: 10.13982/j.mfst.1673-9078.2023.7.1486
    [Abstract](148) [HTML](299) [PDF 32.00 M](480)
    Abstract:
    It is challenging to use potato starch in food processing due to its high viscosity, poor stability, and low shear resistance. In this study, potato starch was mixed with apple pectin to prepare starch-pectin mixtures with varying pectin mass fractions to investigate the effects of apple pectin on the pasting and rheological properties of potato flour. Addition of apple pectin significantly decreased the peak (from 4 400 to 849 cP), minimum (from 1 210 to 141 cP), final (from 1 639 to 941 cP), and breakdown (from 3 157 to 208 cP) viscosities of potato starch and increased its time of peak viscosity (from 4.93 to 9.71 min) and pasting temperature (from 65.15 ℃ to 68.87 ℃). In addition, apple pectin decreased the consistency coefficient K of potato starch (from 41.18 to 15.23 Pa•sn) and increased its flow behavior index (from 0.41 to 0.52) and shear resistance. In summary, potato starch-apple pectin mixtures have lower viscosity, higher thermal stability, better aging resistance, and greater shear resistance than pure potato starch. Therefore, apple pectin effectively improves the pasting and rheological properties of potato starch.
    11  Effect of Processed Chickens Gizzard-membrane on in vitro Digestion Characteristics of Soybean Protein Isolate
    YU Dianwu LIU Xiaotao WANG Yuhang YING Tianhao HU Yang RONG Jianhua
    2023, 39(7):82-90. DOI: 10.13982/j.mfst.1673-9078.2023.7.0912
    [Abstract](163) [HTML](153) [PDF 1.71 M](395)
    Abstract:
    In this study, chickens gizzard-membrane processed products were used as the raw materials. The effects of chickens gizzard-membrane processed products prepared by different methods on the in vitro digestion characteristics of soybean protein isolate were compared through analyzing the digestibility, enzyme activity, particle size and relative molecular mass weight distribution. The results showed that the protease in chickens gizzard-membrane processed products might be the main cause of protein degradation in the absence of exogenous enzymes. In the presence of an exogenous protease, digestibility of soybean protein isolate increased upon the addition of chickens gizzard-membrane, and the effects of the processed products on protein digestibility followed this order: wheat bran stir-frying > vinegar stir-frying > raw product > sand stir-frying > plain stir-frying. The effect of a chickens gizzard-membrane processed product on protein digestibility was consistent with its promotion effect on enzyme activity. The wheat bran stir-frying and vinegar stir-frying chickens gizzard-membrane promoted protein digestibility the most after 1 h digestion, enabling the increase of the digestibility of soybean protein isolate from 36.78% to 41.33% and 40.99%, respectively. The results of in vitro digestion characterization also showed that the addition of chickens gizzard-membrane decreased the particle size of protein digestion products, and shifted the maximum peak of particle size distribution to the left, and the relative molecular mass weight distribution of protein towards the smaller molecular range. The influence of chickens gizzard-membrane on digestive products occurred mainly within the first one hour of digestion. This study provides a new idea for the in-depth study of chickens gizzard-membrane.
    12  Untargeted Metabolomics Analysis of Metabolite Differences between Mutton from Different Regions
    ZHANG Lanyue SUN Wancheng LUO Yihao
    2023, 39(7):91-101. DOI: 10.13982/j.mfst.1673-9078.2023.7.0985
    [Abstract](210) [HTML](341) [PDF 124.59 M](418)
    Abstract:
    To reveal the metabolite differences in mutton samples from different regions, specialty muttons from the Chaka, Yushu, and Qilian counties of Qinghai province, Sichuan, Inner Mongolia, and Ningxia were subjected to untargeted metabolomics analysis, using ultra-performance liquid chromatography-quadrupole time-of-flight-mass spectrometry (UPLC-QTOF-MS), multivariate statistical analysis, and pathway analysis. Using the VIP≥1 and P<0.05 criteria, 176 differential metabolites, including amino acids, amino acid metabolites, benzene, substituted benzene derivatives, organic acids, organic acid derivatives, heterocyclic compounds, nucleotides, and nucleotide metabolites, were identified in muttons from Chaka, Yushu, and Qilian. Furthermore, 88 metabolic pathways, including the histidine metabolism, metabolic, D-glutamine and D-glutamate metabolic, and cofactor and amino acid biosynthesis pathways, were annotated. Using the VIP≥1, P<0.05, and FC≥2 or FC≤0.5 criteria, 50 differential metabolites, including amino acids, amino acid metabolites, glycerophospholipids, fatty acids, alcohols, amines, benzene, and substituted benzene derivatives, were identified in specialty muttons from the six regions. In all, 24 metabolic pathways, including metabolic, purine metabolism, tyrosine metabolism, ferroptosis, and arachidonic acid metabolism pathways, were annotated. Therefore, broad metabolite differences between mutton from different regions can be revealed using untargeted metabolomics analysis. The findings of this study have paved a path for the identification of specialty muttons from different regions and the assessment of their quality.
    13  Comparison of Storage Stability of Pangasius bocourti (Basa) Fish Cakes with Different Antioxidants
    LIU Yongxu LIU Rong XIAN Ronghua YU Chengyuan JI Ziqi
    2023, 39(7):102-109. DOI: 10.13982/j.mfst.1673-9078.2023.7.0979
    [Abstract](175) [HTML](159) [PDF 15.33 M](384)
    Abstract:
    The effects of adding antioxidants (theaflavins, rosemary extract, licorice extract, or sodium phytate) on the storage stability of Basa fish cakes was studied with the aim of prolonging the shelf life of Pangasius bocourti (Basa) fish cakes. Accelerated degradation tests were performed over 14 days at 37 ℃ and freshness assessed via the moisture content, pH, acid value, peroxide value (POV), malondialdehyde content, carbonyl content, and colony-forming units (CFUs) of the fish cakes. The moisture content, acid value, POV, malondialdehyde content, carbonyl content, and CFU of the fish cakes generally increased by varying degrees during the 14-day storage period; however, the increase was markedly lower in the antioxidant groups than the control. After 14 days of storage, Basa fish cakes with sodium phytate had the lowest increase of 0.73 mg/kg in terms of malondialdehyde content. Fish cakes with rosemary extract showed the smallest increases in moisture content and carbonyl content, at 6.64% and 8.32 nmol/mg, while those treated with theaflavin showed the smallest changes in terms of pH, acid value, POV, and CFU, at 1.50, 1.75 mg/g, 0.20 g/100 g, and 4.64 lg CFU/g, respectively. According to the entropy weight method, theaflavins are considered the most effective antioxidant for prolonging the shelf life of Basa fish cakes, by slowing the rate of lipid oxidation and proteolysis and suppressing microbial growth.
    14  Preparation, Environmental Tolerance, and Storage Stability of Enteric-soluble Lactobacillus plantarum Microcapsules
    ZHAN Ying LI Jinmei LI Xinrui WEI Hua ZHANG Zhihong
    2023, 39(7):110-119. DOI: 10.13982/j.mfst.1673-9078.2023.7.0957
    [Abstract](142) [HTML](171) [PDF 72.78 M](407)
    Abstract:
    Lactobacillus plantarum ZDY2013 is a strain of lactic acid bacteria that can metabolize complex carbohydrates and help maintain gastrointestinal homeostasis. To improve the survival rate of L. plantarum ZDY2013 in the digestive tract and allow intestine-targeted release, microcapsules were prepared using L. plantarum ZDY2013 and xylo-oligosaccharides as core materials and sodium alginate and whey protein as wall materials. The preparation parameters were optimized using response surface methodology, and the optimized microcapsules were assessed in terms of their ability to withstand extreme environments and gastrointestinal release. The storage stability of the enteric-soluble microcapsules was also evaluated, with result indicating that the optimal microcapsule is prepared using sodium alginate, whey protein, and a calcium chloride mass fractions of 2.0%, 4.0%, and 2.0%, respectively, which results in a microencapsulation rate of 96.67% and survival rate of 95.82%. Microencapsulation improved the survival rate of L. plantarum ZDY2013 by 25.58% and 7.11% in pH 1.5 and 0.45% bile salt conditions (under five hours incubation), respectively. Furthermore, the survival rate of microencapsulated L. plantarum ZDY2013 was 67.63% after 10 minutes in a 65 ℃ hot water bath. The obtained rate of release for the microcapsule was only 0.90% in gastric juice; however, it was 81.90% in colonic fluid, which allows targeted delivery to the intestines. Furthermore, after the microcapsules were stored at -20 ℃ for 60 days, the viable counts of L. plantarum remained above 1010 CFU/g. In summary, the developed enteric-soluble L. plantarum microcapsules have excellent environmental tolerance and can facilitate intestine-targeted release, providing a solid foundation for the functional development of L. plantarum ZDY2013 and xylo-oligosaccharides in specific environments.
    15  Static-dynamic High Pressure-based Processing Optimization and Storage-induced Quality Changes of Donkey Milk
    GOU Xiaogang ZHANG Ming ZHOU Yugui YIN Qinghe WANG Yutao
    2023, 39(7):120-129. DOI: 10.13982/j.mfst.1673-9078.2023.7.0720
    [Abstract](157) [HTML](290) [PDF 7.12 M](431)
    Abstract:
    In this study, fresh donkey milk was used as the raw material, and static ultra-high pressure processing (HPP) combined with dynamic ultra-high pressure homogenization (UHPH) technology was used to treat the fresh donkey milk. Taking indices such as the sterilization effect, acidity, and pH value as the test factors, donkey milk processing was optimized by both the single factor and orthogonal experiments, and the quality changes of the treated milk were examined over storage. The results showed that the optimal conditions for processing donkey milk by Static-dynamic High Pressure-based Processing (HPP+) were pressure of 550 MPa and holding time of 12 min for HPP, and 150 MPa for UHPH. Under such optimal processing conditions, the lactic acid level of the donkey milk was 2.67 °T, with its pH value being 7.10 and total number of colonies being 8 CFU/mL. , The quality changes of the donkey milk treated by HPP+ were studied over refrigerated storage at 4 ℃ with the donkey milk subjected to the pasteurization treatment (PAST; 72 ℃, 15 s) as the control. It was found that the PAST donkey milk was not suitable for drinking and sales after 14 d of storage, whilst rancid odor and stratification were found in the HPP+ donkey milk stored after 21 d and 28 d, respectively. Thus, it is suggested that the best drinking time is within 7 d for the PAST donkey milk and within 14 d for the HPP+ donkey life. This study could provide a theoretical basis for the application of HPP+ technology in dairy processing industry.
    16  Effects of Different High-oxygen Pretreatment Durations on the Storage Quality of Lycium barbarum (Goji) Berries
    ZHANG Gaopeng QU Jiaying HOU Xuening ZHAO Wei HOU Shuangdi XUE Min LIU Xia FAN Yanli
    2023, 39(7):130-137. DOI: 10.13982/j.mfst.1673-9078.2023.7.1000
    [Abstract](148) [HTML](155) [PDF 33.66 M](573)
    Abstract:
    To investigate the effects of high-oxygen pretreatment (HOP) duration on the storage quality of Lycium barbarum (goji) berries, “Ningqi No. 7” goji berries were subjected to HOP (90% O2) for 0 (control in ambient air, 21% O2), 30, and 60 min, followed by quantitative analyses of their quality, antioxidase activity, and active substance contents. After 30 days of storage, the hardness, mass loss, fruit decay percentage, total color difference, and soluble solids content (SSC) of goji berries subjected to 30 min of HOP were 1.93 N, 0.61%, 10.90%, 17.20, and 18.80%, respectively. Therefore, HOP slowed the degradation of fruit quality indices in goji berries and inhibited the increase in SSC. Furthermore, as compared to that by the control condition, 30-min HOP treatment decreased the malondialdehyde content and peroxidase activity by 51.32% and 21.11%, respectively, increased catalase and superoxide dismutase activities by 66.20% and 15.37%, respectively, and retained the vitamin C content at high levels. In summary, compared to that by no treatment, treating goji berries with 90% O2 for 30 min improved fruit quality, increased antioxidase activity and active substance content, and reduced oxidative damage, thus prolonging their shelf life.
    17  Sterilization Effect and Quality Change Analysis of Preserved Fruits Treated by Microwave and Ozone
    XIE Jiawen NI Zeping GUO Meiyuan GUO Zhuozhao SONG Xianliang
    2023, 39(7):138-144. DOI: 10.13982/j.mfst.1673-9078.2023.7.1043
    [Abstract](151) [HTML](153) [PDF 91.96 M](422)
    Abstract:
    In this study, the sterilization effect of microwave and ozone treatments on four dominant molds in preserved fruits, Cladosporium velox, Penicillium citreonigrum, Penicillium sclerotiorum, and Alternariate nuissima and the influences of the treatments on the physicochemical quality of preserved fruits were investigated. The results showed that both microwave and ozone treatments could significantly inhibit the growth of mold, and the inhibition rate increased with the increases of microwave power, microwaving time and ozone injection time. The inhibition rates of four kinds of molds reached 100% when the microwave power was 630 W and microwaving time was 20 s. When the ozone injection time was 10 min, the mold-inhibitory effect was the best, with the inhibition rates of Cladosporium velox, Penicillium citreonigrum, Penicillium sclerotiorum and Alternariate nuissima reaching 73.17%, 80.87%, 83.33% and 91.02%, respectively. Both microwave and ozone treatments had certain effects on the physicochemical quality of preserved fruits. The moisture content, water activity, total sugar content and color difference value of preserved fruits all decreased with the increases of microwave power, microwaving time and ozone treatment time. The results provide a theoretical support and reference basis for the application of microwave and ozone technologies in the sterilization of preserved fruits.
    18  Structural Characteristics and Antioxidant Activities of Polygonatum cyrtonema Hua Polysaccharides with Different Origins
    CHENG Ya’nan ZHANG Jinhua TIAN Shenglan YANG Chaoran SI Jingyu HUANG Lili HU Xiaobo YU Qiang
    2023, 39(7):145-153. DOI: 10.13982/j.mfst.1673-9078.2023.7.0898
    [Abstract](210) [HTML](238) [PDF 32.80 M](545)
    Abstract:
    The “water extraction and alcohol precipitation” method was utilized to prepare Polygonatum cyrtonema polysaccharides (PCPs) derived from Polygonatum cyrtonema Hua (PCH) plants grown in five different areas. Comprehensive characterization of the structural features of each PCP was conducted using ion chromatography, high-performance gel-permeation chromatography (HP-GPC), Fourier transform infrared spectroscopy (FT-IR), X-ray diffractometry (XRD), and scanning electron microscopy (SEM). Additionally, the antioxidant activity of each PCP was evaluated. The analyses revealed that the PCP contents varied among the five PCHs, ranging from 7.63% to 16.78%, with statistically significant differences observed in PCP content between the PCHs (P<0.05). Notably, the PCH sourced from Tonggu County (Jiangxi Province) exhibited the highest PCP content (16.78%). All PCPs identified in the study were heteropolysaccharides, with fructose dominating their monosaccharide composition. FTIR spectra of all PCPs displayed characteristic carbohydrate absorption peaks, indicative of α- and β-glycosidic bonds. The micromorphology of PCPs exhibited irregular or porous sheet-like structures. The antioxidant activity assays demonstrated that all five PCPs exhibited varying degrees of antioxidant activity. In the concentration range of 2~10 mg/mL, they exhibited dose-dependent scavenging activities for DPPH and hydroxyl radicals, with the PCP derived from Tonggu County demonstrated the highest antioxidant activity. By revealing the distinct structural characteristics and radical scavenging activities of PCPs from different origins, this study provides a scientific foundation for the breeding and utilization of PCH.
    19  Effect of Volvariella volvacea Extract on Flavor Absorption Capacity of Beef Protein
    LI Yilun SHEN Shuangwei QING Zhenglong LIU Xueming TANG Daobang CHENG Jingrong RUAN Dong ZHU Mingjun
    2023, 39(7):154-161. DOI: 10.13982/j.mfst.1673-9078.2023.7.0598
    [Abstract](159) [HTML](140) [PDF 21.50 M](478)
    Abstract:
    To study the effect of Volvariella volvacea (VV) on the flavor adsorption capacity of beef protein, beef myofibrillar proteins (MP) were treated with different addition amounts of VV (0%, 1%, 3% or 9%) in this experiment. The structure, particle characteristics, aggregation state of MP and its ability to adsorb the volatile flavor substances commonly found in beef and VV before and after the MP treatment were analyzed. The experimental results showed that as the concentration of VV extract increased, the fluorescence quenching effect of MP became more significant, and the particle size and Zeta potential of MP particles decreased from 3 654 nm and -24.1 mV to 2 588 nm and -28.17 mV, respectively. In addition, the exposure of hydrophobic groups and the increase of surface charge in the MP due to the modification induced by the VV extract promoted the adsorption of 1-often-3-ol, d-limonene, furfural thiol, and 2-thiophene carboxaldehyde by the modified MP increased significantly. The results of this study indicated that the VV extract could alter the structure, component content and flavor adsorption capacity of MP.
    20  Effects of Different Deep Eutectic Solvent Pretreatments on the Efficiency of Corn Stover Enzymolysis
    HONG Yuanfang LEI Yongwei AN Yanxia ZHAO Yang ZHANG Jian
    2023, 39(7):162-169. DOI: 10.13982/j.mfst.1673-9078.2023.7.0928
    [Abstract](207) [HTML](188) [PDF 41.07 M](436)
    Abstract:
    To elucidate the mechanism by which deep eutectic solvent (DES) pretreatments improve enzymolysis efficiency, acidic (choline chloride-lactic acid (ChCl-Lac), betaine (B)-Lac), alkaline (ChCl-ethanolamine (ChCl-M), and ChCl-N-(2-hydroxyethyl) ethylenediamine (ChCl-N-2)) DESs were used to pretreat corn stover and the effects of acidic/basic DESs on corn stover composition and enzymolysis efficiency were compared. Results indicated that alkaline DES is more effective in improving enzymolysis efficiency, with increased polysaccharide content (from 51.59% (untreated) to 81.33%~83.36%), lignin removal rates of 71.35%~89.72%, and the near-complete degradation of all polysaccharides. Fourier transform infrared (FT-IR) analysis indicated that pretreatment cleaved many of the lignin-hemicellulose bonds and enhanced the absorption peak associated with glycosidic bonds. X-ray diffraction (XRD) analysis demonstrated an increase in the crystallinity index (CrI) of corn stover following pretreatment, from 32.99 to 53.60, with no associated changes in the crystal structure. Furthermore, corn stover that is pretreated with alkaline DESs is lighter in color than that treated with acidic DESs, and scanning electron microscopy (SEM) indicated that DES-pretreated corn stover comprises looser and coarser fibers than untreated corn stover. Although acidic and alkaline DESs are both highly efficient pretreatment solvents, the intrinsic alkalinity of the latter renders it able to selectively remove lignin, cleave hemicellulose-lignin bonds, and increase the area of contact between the cellulose and biodegradation enzymes, greatly increasing the enzymolysis efficiency. The findings of this study are expected to serve as a theoretical reference for the design and selection of novel biomass pretreatment DESs.
    21  Effects of Different Tea Extracts on the Quality of Cantonese Sausage
    QIU Shuxian NIE Chunlin YANG Yunjun SUN Weizheng ZHENG Danchun XI Xiangyang WANG Xinguang
    2023, 39(7):170-176. DOI: 10.13982/j.mfst.1673-9078.2023.7.1106
    [Abstract](140) [HTML](144) [PDF 12.20 M](400)
    Abstract:
    Natural polyphenol extracts (e.g., tea extracts) are often used in place of synthetic antioxidants in meat products. The effects of different tea extracts on the quality of Cantonese sausage were examined through determining the water content, water activity, TBARS value, as well as texture, color difference, low-field Nuclear Magnetic Resonance spectra and sensory scores. The results showed that the TBARS value of the Cantonese sausage added with an extract decreased from 9.83 mmol MDA/g to the values lower than 2.32 mmol MDA/g, with their TVB-N values decreasing from 0.17 mg/100 g N to the values lower than 0.07 mg/100 g N. The addition of a tea extract significantly reduced the water content of the sausage, though having an insignificant effect on water activity or water composition. For the texture characteristics, green tea, yellow tea and oolong tea extractssignificantly reduced the hardness of the sausage. As for the color difference, the addition of green tea extract increased the redness of sausage from 16.10 to 18.89. In terms of sensory characteristics, the sausages with green tea extract had the highest sensory scores for all the sensory indices, though most of the indices showed insignificant difference. Therefore, tea extract can be used as an effective method to inhibit lipid oxidation during Cantonese sausage processing, and green tea extract is the most suitable natural antioxidant for Cantonese sausage considering sensation and color.
    22  Process Optimization for Ultrasound-assisted Composite Enzymatic Extraction of Insoluble Dietary Fiber from Water Chestnut Dregs and Quality Comparison
    BU Zhibin ZENG Jing YU Songwen XU Yujuan ZHOU Xiaoyu YU Yuanshan PENG Jian HUANG Jianheng
    2023, 39(7):177-183. DOI: 10.13982/j.mfst.1673-9078.2023.7.0987
    [Abstract](154) [HTML](204) [PDF 38.21 M](14426)
    Abstract:
    Water chestnut insoluble dietary fiber (WIDF) was prepared by Ultrasound-assisted enzymatic extraction from the by-product of starch-type water chestnut, dregs, as the raw material. The effects of composite enzyme dosage, solid-liquid ratio and ultrasonic power on the extraction rate of WIDF were investigated by single factor experiments. Response surface experiments were designed and performed to optimize the extraction process, the main factors affecting the indices and the interactions among various factors were analyzed, and quadratic regression models were established. The obtained optimal process parameters were optimized and verified, and comparisons on the quality and functional characteristics between the WIDF samples extracted by the traditional composite enzyme method and the optimized method were made. The results showed that the established regression model of WIDF extraction rate was extremely significant (P<0.01), thus, the model could be used to analyze and predict the extraction rate for the WIDF obtained by the ultrasound-assisted enzymatic extraction method. The optimal parameters obtained after process optimizationwere as follows: enzyme addition amount 9%, solid-liquid ratio 1:15, and ultrasonic power 320 W. Verification tests were carried out under such conditions, and the extraction rate of WIDF was as high as 67.60%. Compared with the traditional composite enzyme method, the extraction rate of WIDF under optimized conditions increased by 107.36%, with WIDF’s water-holding capacity of WIDF increasing by 34.33% and cholesterol absorption performance increasing by 35.77%. This research provides a theoretical basis for the high-value comprehensive utilization of water chestnut dregs.
    23  Preparation and Characterization of Lotus Root Polysaccharide-chlorogenic Acid Complexes
    ZOU Xiaoqin LIU Qiulan HUANG Fei XIAO Jiaxi YI Yang
    2023, 39(7):184-193. DOI: 10.13982/j.mfst.1673-9078.2023.7.0955
    [Abstract](156) [HTML](127) [PDF 70.17 M](422)
    Abstract:
    To enhance the functionality of lotus root polysaccharides (LRPs) and stabilize chlorogenic acid (CHA) while also facilitating its use, the noncovalent LRP and CHA interactions were studied alongside the physicochemical properties, stability, and bioactivity of the LRP-CHA complex. Based on single-factor and response surface design experiments, the optimal parameters for the preparation of LRP-CHA complexes (measured by CHA binding to LRP) were a temperature of 0 ℃, pH of 5.5, and polyphenol-to-polysaccharide mass ratio of 4:1. These parameters yielded a CHA-to-LRP binding rate of 2 174.01 mg/g and an increase in the average molecular weight from 146.3 ku to 162.1 ku. The IR and UV data indicate noncovalent binding between LRP and CHA. As the dissociation rate of the LRP-CHA complex was found to be positively correlated with temperature, low temperatures are assumed to maintain the stability of the complex. Nonetheless, the dissociation rate was generally less than 25% following simulated oral cavity, stomach, or intestine digestion. The LRP-CHA complex shows dose-dependent scavenging activity for DPPH free radicals, which is indicative of antioxidant activity. Furthermore, the LRP-CHA complex significantly induces NO production in RAW264.7 cells, while also suppressing LPS-stimulated NO production, indicating that it possesses both immunoactivatory and immunosuppressive effects. The findings of this work are expected to serve as theoretical support for the processing and utilization of LRP and CHA.
    24  The Effects of the Octenyl Succinate Cassava Starch Ester (OSCS)/Chitosan Mass Ratio on the Properties of OSCS-Chitosan-ZnO Composite Films
    ZHANG Jie ZHU Lin LI Kaimian XIAO Xinhui WANG Ming YE Jianqiu CHEN Jian
    2023, 39(7):194-201. DOI: 10.13982/j.mfst.1673-9078.2023.7.0861
    [Abstract](132) [HTML](306) [PDF 28.03 M](444)
    Abstract:
    Octenyl succinate cassava starch ester (OSCS)-chitosan-ZnO composite films were prepared using OSCS and chitosan as the film-forming matrix, glycerol as the plasticizer, and ZnO nanoparticles (nano-ZnO) as the reinforcing agent. The effects of the OSCS/chitosan mass ratio on the mechanical performance, water absorption rate, water vapor permeability (WVP), and opacity of the composite film were then analyzed. First, cassava starch was extracted via the petroleum ether degreasing and alkaline extraction processes, and the extracted cassava starch was then modified into OSCS. Following homogeneous blending of the gelatinized OSCS solution with a chitosan solution and ZnO nanoparticles, ultrasonic degassing, and oven drying, an OSCS-chitosan-ZnO film was created. An OSCS/chitosan mass ratio of 1:1 was found to be optimal for mechanical performance, as the resulting film had a tensile strength of 13.85 MPa and an elongation-at-break of 46.57%. As the OSCS/chitosan mass ratio increased, the water absorption rate and WVP increased, while opacity initially decreased and then increased. Opacity reached a minimum of 1.56 A/mm when the OSCS/chitosan mass ratio was 1.5:1. Infrared spectroscopy of films with different OSCS/chitosan mass ratios, revealed that the films were simple physical blends, because altering the mass ratio did not result in the formation of new chemical bonds. Furthermore, an OSCS/chitosan mass ratio of 1:1 optimized thermal performance, as it yielded the highest glass transition temperature of 102.03 ℃. In summary, the optimal OSCS/chitosan mass ratio is 1:1, as this provides the best overall performance. These findings will hopefully act as an emperical foundation for the formulation of OSCS-polysaccharide films.
    25  Comparison of Rheological and Thermodynamic Properties of Arenga pinnata Starch before and after the Hygrothermal Treatment Combined with Chitosan
    FU Zhen TAN Linbin LIU Yuxin WANG Qining DUAN Guiting HUANG Tianren
    2023, 39(7):202-208. DOI: 10.13982/j.mfst.1673-9078.2023.7.0873
    [Abstract](138) [HTML](136) [PDF 15.36 M](363)
    Abstract:
    The influences of heat-moisture treatment (HMT) combined with chitosan (CS) of different molecular weights on the rheological and thermodynamic properties of Arenga Pinnata starch (APS) were investigated in this study. The results of dynamic rheological analysis showed that the combination of HMT and CS increased the viscoelastic moduli (G′ and G′′) of the gel system, and the effect became more obvious with the increase of CS molecular weight., When 10 ku CS was added, the viscoelastic moduli reached the highest (G′ was 2 899 Pa and G′′ was 309 Pa); HMT-APS-CS behaved like typical non-Newtonian fluids, exhibiting solid-like properties; the loss factors (tanδ) of the APS-CS gel systems were all lower than 1, and decreased gradually with the increase of CS molecular weight, with HMT-APS-CS10 having the lowest loss factor (tanδ was 0.09). The results of static rheological analysis showed that all the gel systems exhibited shear thinning behaviours, and the fluid index (n) decreased significantly with the reduction of CS molecular weight. Differential scanning calorimetry (DSC) results showed that the HMT combined with CS treatment caused an increase in peak temperature (TP) (P<0.05) from 69.42 ℃ to 86.68 ℃ as the CS molecular weight increased, whilst decreased significantly the gelatinization enthalpy (ΔH) of APS (P<0.05) (from 3.47 J/g to 1.07 J/g.) The HMT combined with CS treatment improved the gel structure and thermodynamic stability of APS, which would provide certain theoretical basis for the development and utilization of APS and its products.
    26  Physicochemical Characteristics of Whole Purple Sweet Potato Flour- Plain Flour Composites and the Quality of Obtained Steamed Buns
    ZHAO Shishan CAI Fang SUI Yong SHI Jianbin XIONG Tian CAI Sha CHEN Xueling HE Jianjun LI Shaobin MEI Xin
    2023, 39(7):209-217. DOI: 10.13982/j.mfst.1673-9078.2023.7.0906
    [Abstract](132) [HTML](143) [PDF 14.61 M](392)
    Abstract:
    The effects of whole purple sweet potato flour (WPSPF) addition on the processing characteristics of plain flour (PF) and the effects on the eating quality of steamed buns made from WPSPF-PF composite flours was analyzed. The results indicated that adding WPSPF increases the moisture retention while decreasing the oil retention. Thermodynamic analysis indicated two gelatinization peaks for the WPSPF-PF composite flours. Pure WPSPF has higher gelatinization onset (To), peak (Tp), and end (Tc) temperatures than pure PF, but has a lower ΔH. Composite PF showed To, Tp, and Tc temperatures between 60.67 ℃ and 71.43 ℃, which are considerably higher than those of pure PF, and ΔH of 0.49~1.21 J/g, which is slightly lower than that of pure PF. The To, Tp, Tc, and ΔH values of 78.33~87.97 ℃ and 0.06~ 0.38 J/g obtained for composite WPSPF are all lower than those of pure WPPF. The ability of the dough to form gluten networks decreased as the percentage of WPSPF in the composite flour increased, reducing the formation and stabilization times. Consequently, WPSPF addition increased the hardness, viscosity, and chewiness of the steamed buns, while decreasing their recovery, elasticity, cohesiveness, and stickiness. WPPF also increased the resistant starch content of the steamed buns by 1.77~11.47 g/100 g as compared to the control group. Steamed buns with 10%~30 % WPSPF were found to be highly acceptable in terms of color and sensory quality. The findings of this study are expected to serve as a reference for the development and utilization of WPSPF.
    27  Application of Soybean Whey in Soy Sauce Brewing
    YANG Chunhui WANG Wenping XU Dandan JU Yan XU Chunyan CUI Yuqian LYU Xiaoting
    2023, 39(7):218-226. DOI: 10.13982/j.mfst.1673-9078.2023.7.0002
    [Abstract](193) [HTML](354) [PDF 2.94 M](448)
    Abstract:
    In this study, soybean whey soy sauce was prepared using ssoybean whey to replace fermented grain-brine mixture for high-salt dilute-state fermentation. The chemical composition and water quality indexes of soybean whey were determined, and the quality and volatile flavor components of soybean whey soy sauce were analyzed through using traditional brewing soy sauce as a control. The results showed that the soybean whey contained many kinds of chemical components, and was rich in carbon source, nitrogen source and inorganic salts, indicating its suitability for soy sauce brewing. The contents of amino acid nitrogen, soluble salt-free solids, total nitrogen of the soybean whey soy sauce were 0.96, 18.73 and 1.56 g/100 mL, respectively, which were all superior to those of traditional brewing soy sauce and met the special grade soy sauce standard in GB 18186-2000 for "Brewed soy sauce". The free amino acid content of soybean whey soy sauce was 49.79 mg/mL, with a higher umami amino acid content (13.26 mg/mL). A total of 77 volatile flavor substances were determined in the soybean whey soy sauce, mainly including alcohols (839.93 μg/L) and esters (808.23 μg/L). The application of soybean whey in the production of brewed soy sauce can enhance the flavor and sensation of soy sauce, improve the quality of soy sauce, and save energy effectively, thereby providing a new idea for realizing high-value waste utilization.
    28  Optimizing the Preparation of Pork-fish Lion’s Head Meatballs using Response Surface Methodology
    YANG Mei AN Yueqi REN Yangying YI Lin XU Guodong XIONG Shanbai
    2023, 39(7):227-236. DOI: 10.13982/j.mfst.1673-9078.2023.7.0738
    [Abstract](139) [HTML](153) [PDF 102.37 M](373)
    Abstract:
    To optimize the preparation of mixed lion’s head meatballs, the effects of mixing time, molding temperature, and molding time on various quality attributes, including color, textural characteristics, moisture retention, and sensory quality of pork-fish lion’s head meatballs were investigated. Response surface methodology (RSM) was employed to determine the optimal preparation parameters. The results revealed that the quality of mixed lion’s head meatballs displayed significant correlations (P<0.05) with mixing time, molding temperature, and molding time. Breaking force, distance to rupture, and moisture retention initially increased with increasing mixing time (up to 8 min) and then decreased. Molding temperature demonstrated a similar trend, where increasing molding temperature initially caused distance to rupture, gel strength, and hardness to increase until reaching a peak, after which they decreased. However, moisture retention and sensory quality displayed a consistent increase with molding temperature (plateauing at 90 ℃). Further, an initial increase in molding time resulted in higher values for distance to rupture, gel strength, hardness, cohesion, and chewiness before gradually decreasing. In contrast, moisture retention and sensory qualities exhibited a sharp initial rise before eventually stabilizing. The maximum values for all these parameters were observed at 16 min of molding time. By utilizing RSM, the optimal parameters for preparing mixed lion’s head meatballs were determined to be a mixing time of 8 min, molding temperature of 91 ℃, and molding time of 17 minutes. Meatballs produced with these parameters exhibited excellent texture, palatability, and a distinct flavor.
    29  Preparation and Amino Acid Composition of ACE-inhibitor Peptides in Yinghong Tea Proteins and the Activity of Their Ultrafiltrated Components
    MA Feng YE Haoduo XIA Zhen XU Yan SUN Shili CAO Yong MIAO Jianyin
    2023, 39(7):237-245. DOI: 10.13982/j.mfst.1673-9078.2023.7.0959
    [Abstract](162) [HTML](126) [PDF 33.86 M](581)
    Abstract:
    Based on tea proteins extracted from Yinghong No. 9 dregs via alkali extraction and acid precipitation, single-factor and response surface designs were used to optimize the preparation of tea-protein angiotensin-converting enzyme (ACE)-inhibitor peptides and maximize the ACE inhibition rate. Protein hydrolysates were subjected to amino acid composition analysis and ultrafiltration membrane separation, and the ACE inhibitory activity of each ultrafiltrated molecular component was analyzed. Enzymolysis conditions of 37 ℃, 3.20 hours, pH of 7.20, substrate mass concentration of 3%, and enzyme-to-substrate mass ratio of 0.40% were found to be optimal for the preparation of ACE-inhibitor peptides and resulted in ACE-inhibitor peptides with an experimentally measured ACE inhibition rate of 83.38%, which is close to the theoretical value of 84.48%. The obtained tea-protein hydrolysate was rich in essential amino acids (33.03%) and hydrophobic amino acids (47.20%), the latter of which is important for ACE-inhibiting activity. Furthermore, the ACE-inhibitory activity of the <3 ku components obtained from ultrafiltration membrane separation (IC50=0.85 mg/mL) is significantly stronger than that of protein hydrolysate (IC50=1.37 mg/mL) and the >3 ku components (IC50=2.81 mg/mL). The findings of this study are expected to serve as theoretical reference for the research and development of food-derived ACE-inhibitor peptides and the value-added utilization of Yinghong No. 9 tea proteins.
    30  Composition Analysis of Mulberry Polyphenols and Sugarcane Molasses Polyphenols and the Antioxidant Activity of Their Mixture
    PAN Zhenhui DONG Yuhao CHEN Xianwei LIU Yuzhi CHEN Chun LI Shenghua HUANG Qiang FU Xiong
    2023, 39(7):246-254. DOI: 10.13982/j.mfst.1673-9078.2023.7.0891
    [Abstract](183) [HTML](316) [PDF 34.19 M](536)
    Abstract:
    To investigate the synergism of polyphenol extracts and their mixtures, the total phenolic content, total flavonoid content, and phenol composition of mulberry and sugarcane molasses polyphenols were determined. Additionally, the antioxidant activity of their mixture, which was formulated based on the total phenolic content of each extract, was assessed. Mulberry free polyphenols (MFP) were found to account for 90.3% of the total phenolic content of mulberry molasses (at 677.62 mg gallic acid equivalent (GAE)/100 g), and their total flavonoid content was 736.65 mg rutin equivalent (RE)/100 g. Eight polyphenols were detected, including protocatechuic acid, 3,4-dihydroxyphenylpropionic acid, caffeic acid, syringic acid, p-coumaric acid, ferulic acid, cyanidin 3-glucoside, and rutin. Cyanidin 3-glucoside accounted for 92.6% of the total phenolic content. Sugarcane molasses polyphenols (SMP) had a total phenolic content of 339.69 mg GAE/100 g and total flavonoid content of 314.61 mg RE/100 g. Their polyphenol monomers included gallic acid, protocatechuic acid, chlorogenic acid, caffeic acid, syringic acid, p-coumaric acid, ferulic acid, rutin, and epicatechin. At concentrations of 0~10 mg/mL, SMP, MFP, and their mixtures showed excellent antioxidant activities, with clear dose-response relationships. Further, the SMP+MFP mixture had higher antioxidant activities than either SMP or MFP alone. Furthermore, the combination index (CI) values calculated using the median-effect principle for 0.25, 0.5, 0.75, 1, 1.25, and 1.5 of the IC50 concentrations (for DPPH radical scavenging activity) of the mixture were 0.73, 0.85, 0.94, 0.91, 0.89, and 0.90, respectively. Notably, all CI values were less than 1; therefore, SMP+MFP mixtures exhibited synergism in antioxidant activity.
    31  Volatiles and Aroma Characteristics of Polygonatum kingianum at Different Ages
    WANG Yun WU Boxiao LU Bin SU Weigeng HU Xiang KAN Huan LIU Yun
    2023, 39(7):255-267. DOI: 10.13982/j.mfst.1673-9078.2023.7.0948
    [Abstract](138) [HTML](149) [PDF 120.28 M](425)
    Abstract:
    To compare the volatiles and aroma characteristics of Polygonatum kingianum at different ages, headspace solid-phase microextraction-gas chromatography-tandem mass spectrometry (HS-SPME-GC-MS) was used to quantitatively and qualitatively analyze the volatiles associated with P. kingianum samples of different age, which were identified using an aroma radar chart based on the relative odor activity values (ROAVs). Orthogonal partial least squares discrimination analysis (OPLS-DA) and random forest (RF) were then used to identify the signature aroma compounds within each sample and a total of 67 volatiles were identified, including 16 esters (18.39%~63.98%), 15 alkanes (2.22%~20.85%), nine aldehydes (18.31%~35.45%), eight olefins (0.46%~2.33%), five alcohols (2.50%~6.21%), and four ketones (0.39%~1.31%). The ROAVs and aroma radar chart indicate that (E,E)-2,4-nonadienal, ethyl heptanoate, and hexanal are the largest contributors to the aroma associated with P. kingianum; two-year-old samples have a strong grassy scent, three-, four-, and five-year-old samples are characterized by fatty aromas, and six-year-old samples have intense fruity and floral scents. The OPLS-DA and RF results show that 2-butyl-2-octenal, ethyl caproate, ethyl caprylate, ethyl heptanoate, hexanal, and (E,E)-2,4-nonadienal are signature aroma compounds in P. kingianum. In summary, this study reveals how the volatiles and aroma characteristics of P. kingianum vary at different ages and is expected to serve in the comprehensive development and utilization of P. kingianum.
    32  Quality Assessment and Flavor Analysis of Mechanically Decorticated White Pepper
    LI Xin DING Yunshuang ZHANG Chaohua GU Fenglin WU Guiping
    2023, 39(7):268-279. DOI: 10.13982/j.mfst.1673-9078.2023.7.0887
    [Abstract](133) [HTML](158) [PDF 9.65 M](451)
    Abstract:
    The effects of mechanical decortication parameters on the physicochemical properties of white pepper were analyzed. Specifically, the parameters investigated were whiteness, percentage of black berries, percentage of broken berries, piperine content, and pepper essential oil content. Five different maturation frequencies (10, 15, 20, 25, and 30 Hz) and four different decortication frequencies (25, 30, 35, and 40 Hz) were used for the analyses. To assess white pepper quality, fuzzy sensory evaluation and a numerical membership function were employed. The evaluation accounted for factors such as piperine content, composition and concentration of pepper essential oils, and sensory indexes including aroma, berry integrity, color, and degree of preference. The weight of each index was determined using the analytic hierarchy process (AHP). The results indicated that a maturation frequency of 20 Hz and a decortication frequency of 35 Hz yielded the optimal sensory scores (88.00 points). The numerical membership function calculations indicated that white pepper obtained with these parameters had the highest mean membership function values for positive attributes (2.71), suggesting they possessed the best quality of all experimental groups. In the analysis of white-pepper essential oils obtained with different decortication parameters, a total of 42 chemical compounds were identified. The compounds with the highest concentrations were 3-carene, β-caryophyllene, and limonene. These experimental findings provide valuable references for the sensory evaluation of white pepper and the optimization of white pepper production processes. Ultimately, they contribute to the enhancement of industrial white pepper production.
    33  Effects of Different Frying Methods on Fat Oxidation and Volatile Flavor Substances of Procambarus clarkii
    DU Liu CHEN Lingwei RONG Xing XIONG Guangquan QIAO Yu WANG Lan WANG Chao
    2023, 39(7):280-287. DOI: 10.13982/j.mfst.1673-9078.2023.7.0740
    [Abstract](133) [HTML](159) [PDF 2.94 M](420)
    Abstract:
    The effects of atmospheric fried (DF) and air fried (AF) on fat oxidation and volatile flavor substances of Procambarus clarkii (crayfish) at different temperatures (160 ℃, 170 ℃, 180 ℃ or 190 ℃)were investigated by measuring peroxide value, acid value, anisidine value, multiple dilution index, fatty acids and volatile components. The results showed that the peroxide value, acid value, and polydilute index value showed an increasing trend with the increase of fried temperature. At 190 ℃, the peroxide value, acid value, anisidine value, and multiple dilution index of the atmospheric fried crayfish were significantly higher than those of the air fried crayfish. In particular, the acid value reached 5.05 g/100 g. There were large amounts of unsaturated fatty acids in fresh crayfish, mainly oleic acid, linoleic acid, and DHA. After atmospheric frying, the total content of unsaturated fatty acids in crayfish meat increased significantly, whilst the total content of unsaturated fatty acids in the air-fried crayfish meat decreased significantly. 17, 15, 20, and 20 flavor substances were detected in the atmospheric fried crayfish meat, whilst 16, 13, 14, and 17 flavor substances were detected in the air fried crayfish meat, respectively. The flavor of the atmospheric fried crayfish was mainly attributed to the combination of aldehydes and alcohols, while aldehydes and olefins were the main contributors to the flavor of air fried crayfish. The flavor of atmospheric fried crayfish was more abundant than the air fried crayfish. From a health perspective, it is more reliable to choose low-temperature air frying. This study provided a theoretical basis for optimizing the method and temperature for frying Procambarus clarkii.
    34  Comparative Analysis of the Flavor Characteristics of Seafood Sauces
    JIANG Jinjin ZHANG Ting ZHENG Yuxi WANG Huan YAN Jin ZHONG Yanwei
    2023, 39(7):288-297. DOI: 10.13982/j.mfst.1673-9078.2023.7.0894
    [Abstract](163) [HTML](227) [PDF 19.99 M](610)
    Abstract:
    Commonly sold seafood sauces were analyzed using gas chromatography-ion mobility spectrometry (GC-IMS), an electronic nose, and an electronic tongue to ascertain their flavor characteristics. Subsequently, free amino acid analysis and quantitative descriptive analysis (QDA) was conducted using sensory assessors. Principal component analysis (PCA) and comparative analyses were also performed. Ethyl acetate was the most abundant compound in five seafood sauces, with average peak intensities of >6 700. Premium fish sauce and superior oyster sauce had the highest ethyl acetate peak intensities, at 566.73 and 80.71, respectively. The seafood sauce samples also contained high levels of phenylacetaldehyde and isoamyl alcohol, with average peak intensities greater than 1 700. However, the seafood sauces did not exhibit a significant pattern in furfural content. Seafood-flavored soy sauce had the highest free amino acid content, at 0.143 nmol/μL, whereas superior oyster sauce had the highest total umami amino acid content, with glutamic acid accounting for 99.82% of the total umami amino acids. The electronic nose and tongue were able to efficiently distinguish aroma and flavor differences between the seafood sauces, while GC-IMS rapidly identified key aroma and flavor compounds. Importantly, the results obtained using electronic tongue analysis concurred with those obtained using QDA. The aromas of oyster sauce and fish sauce were significantly different from those of other samples, whereas kombu tsuyu and oyster soy sauce had similar aromas. Oyster soy sauce and seafood-flavored soy sauce had the best flavor richness of all samples, whereas oyster sauce had the poorest flavor richness. In summary, intelligent electronic sensory analysis technologies can be used to efficiently and effectively distinguish aromas and flavor differences between seafood sauces, which is likely to facilitate efforts to improve the flavor of seasoning condiments.
    35  Effects of Pulsed Light on Antibiotics Degradation and Quality of Auricularia auricula and Its Extract
    JIAO Ruizhi GUO Tianmin LI Jingyan YUE Tianli GAO Zhenpeng CUI Lu WANG Zhouli
    2023, 39(7):298-304. DOI: 10.13982/j.mfst.1673-9078.2023.7.0901
    [Abstract](120) [HTML](259) [PDF 15.32 M](358)
    Abstract:
    In this experiment, Auricularia auricula and its extract were used as the test objects. The degradation of quinolone antibiotics (enrofloxacin and ciprofloxacin) in Auricularia auricula and its extract as well as their quality changes were studied under different pulsed light treatment conditions. The results showed that when the fresh Auricularia auricula was treated with high intensity pulsed light, a pulsed light distance of 5 cm and an antibiotic content of 0.5 mg/kg could lead to the highest degradation rates of enrofloxacin and ciprofloxacin (82.84% and 81.10%, respectively) after 30 times of pulsed light treatment. The total sugar content of Auricularia auricula significantly decreased (by 12.25%), with other physicochemical indexes, including crude protein, crude fat, crude fiber and ash content changing insignificantly (P>0.05). The nutritional components of the treatedAuricularia auricula still met the national standard requirements. Meanwhile, the degradation of the two antibiotics was 99.17% and 98.61%, respectively, when the irradiation distance of pulsed light was 5 cm, the extract was diluted five times, the antibiotic concentration was 0.5 mg/kg, and the number of pulsed light treatment was 30 times. The chroma cahnge ΔE was 1.51 after 30 times of the pulsed light treatment, though there were no obvious effects on the pH and light transmittance. The pulsed light treatment could degrade more than 81% of antibiotics in Auricularia auricula and 98% of antibiotics in its extract, indicating that it can be used to treat antibiotics and effectively preserve its quality. The finding provides new ideas for antibiotic control of edible fungi.
    36  Curcumin-mediated Photodynamic Inhibition of ZEN Mycotoxin Production by Fusarium graminearum
    WANG Jingjing QIU Jieer HE Tiantian YANG Aiyao XU Ming LIU Yang
    2023, 39(7):305-311. DOI: 10.13982/j.mfst.1673-9078.2023.7.0828
    [Abstract](163) [HTML](124) [PDF 69.24 M](419)
    Abstract:
    Zearalenone (ZEN) is a mycotoxin that commonly contaminates crops like maize, wheat, and rice, and is mainly produced by Fusarium graminearum. In this study, a photodynamic inactivation (PDI) technique was developed using curcumin as a photoactivator, and the effects of curcumin concentration, illumination energy, and solution pH on the PDI of F. graminearum growth and ZEN production in maize were investigated. Additionally, the mechanism by which PDI inhibits ZEN production by F. graminearum was analyzed in terms of ZEN levels and F. graminearum inactivation. The results demonstrated that 50.00 μmol/L of curcumin and 43.0 J/cm2 of illumination energy reduced ZEN levels in maize from 1.15 mg/kg in the control to 0.58 mg/kg in the treatment group (a decrease of 49.56%). Furthermore, ZEN production can be completely inhibited by increasing the curcumin concentration. Further mechanistic analysis revealed that PDI inhibits ZEN production in maize by inactivating F. graminearum. Notably, curcumin concentrations of ≥70.00 μmol/L with an illumination energy of 43.0 J/cm2 were sufficient to fully inactivate F. graminearum. By demonstrating that PDI is an effective method for F. graminearum inactivation and the inhibition of ZEN production, this work has provided a new method for quality and safety assurance in agricultural products.
    37  Rapid Determination of Ribavirin Residue in Poultry Meat through Purification by Solid-phase Extraction and Analysis by Ultra-performance Liquid Chromatography-tandem Mass Spectrometry
    WEI Lili CHENG Zhi LU Lanxiang DING Yi WU Chuanxiang HU Mei XUE Xia LIU Yanming
    2023, 39(7):312-319. DOI: 10.13982/j.mfst.1673-9078.2023.7.0860
    [Abstract](152) [HTML](123) [PDF 28.36 M](563)
    Abstract:
    A rapid analysis method was established for determining the ribavirin residue in poultry meat through purification by solid-phase extraction and analysis by ultra-performance liquid chromatography-tandem mass spectrometry. After enzymatic hydrolysis with acid phosphatase at 37 ℃, the samples were extracted with acetonitrile and purified with an EMR-Lipid solid phase extraction column to remove liposoluble substances. The purified sample solution was subjected to separation using a BEH Z-HILIC column (100 mm×2.1 mm, 1.7 μm) and a mobile phase consisting of acetonitrile and 0.1% aqueous formic acid solution (containing 5 mmol/L ammonium formate) for analysis by tandem mass spectrometer in positive electrospray ionization mode with multiple reaction monitoring (MRM). An isotope-labeled internal standard method was used for quantitative analysis. The pretreat conditions, HPLC conditions and mass spectrometry parameters were systematically investigated. This method showed good linearity in the range of 0.05~5 μg/L with the limit of quantification (LOQ) being 2.0 μg/kg. When the spiking levels were 2.0, 4.0 and 20.0 μg/kg, the recoveries of ribavirin were in the range of 94.5%~112.0% with the relative standard deviations (n=6) being 1.4%~3.2%. Compared with the standard method, this method is simple and rapid, thus suitable for batch analysis of ribavirin residue in poultry meat.
    38  DNA Barcoding for the Tracing and Identification of Caviar Species
    XIE Siyun XU Renjie FANG Li GUO Zeshi HE Zhenyu WU Junyu ZHANG Xia LIAO Caihu
    2023, 39(7):320-326. DOI: 10.13982/j.mfst.1673-9078.2023.7.0930
    [Abstract](153) [HTML](283) [PDF 19.89 M](360)
    Abstract:
    To investigate the suitability of DNA barcoding for caviar species identification, Cytochrome b (Cyt b) and Cytochrome Oxidase I (COI) were used as DNA barcodes, and DNA extraction and polymerase chain reaction (PCR) sequencing were performed on caviar samples. Genome comparison and analysis were performed using the NCBI website and the BOLD identification system to construct a phylogenetic tree and identify the species of each caviar sample, allowing the labeling compliance of Chinese caviar products to be ascertained. Of the 40 Chinese caviar samples purchased, gene sequence similarity between the labeled and identified species generally exceeded 99%, indicating high compliance in terms of labelling. Five species of sturgeon were identified, with 75% of the products comprising several different species, while the remaining 25% were from Siberian, Amur, Beluga, and Russian sturgeon. The results suggest that Cyt b and COI can be used as DNA barcodes to identify caviar species. All of the tested caviar products were derived from sturgeon; however, 45% of the products had incorrect or unclear species labels. Improving the labeling and species identification techniques for caviar species is likely beneficial for Chinese caviar exports, and will ensure that the Chinese caviar industry continues to develop in a healthy and sustainable manner.
    39  Rapid Colorimetric Assay of Tetracycline Antibiotics based on Label-free Aptamer-gold Nanoparticle (AuNPs) Probes
    LIU Changyong LU Chunxia TANG Zonggui WANG Yuan CHEN Xia
    2023, 39(7):327-335. DOI: 10.13982/j.mfst.1673-9078.2023.7.0896
    [Abstract](160) [HTML](148) [PDF 82.14 M](389)
    Abstract:
    A label-less, simple, and rapid colorimetric assay for residual tetracyclines (TCs) was developed by combining aptamer probes with gold nanoparticles (AuNPs) as the signal transduction element. This method was used to rapidly detect residual TCs in food under optimal conditions. Additionally, this novel method was then compared to the national standard method for TC residue detection (GB 31658.6-2021). The samples were extracted by methanol and acetonitrile at a 6:4 ratio (V/V) before being assayed using the proposed colorimetric assay. Given an aptamer concentration of 150 nmol/L, NaCl concentration of 40 mmol/L, and reaction time of 5 min, the linear detection range of our colorimetric method for four types of TC was 0.25~5.0 ng/mL (R>0.981). The visual detection limit was 0.5~1.0 ng/mL, and the detection time was approximately 5 min. This method is specific for tetracycline, oxytetracycline, chlortetracycline, and doxycycline, as it has no cross-reactivity for gentamicin and chloramphenicol. Spike recoveries of 63.52%~102.48% and relative standard deviations of 2.49%~6.81% were obtained when detecting TCs in cow’s milk. Therefore, the proposed colorimetric assay is simple, fast, cost efficient, and highly sensitive, which makes it suitable for the rapid batch-screening of TCs in food.
    40  Research Progress on Tolerance and Drug Resistance of Cronobacter spp. in Powdered Infant Formulae and Its Processing Environment
    HUANG Yan JIA Ai SONG Danliangmin SU Qunchao QI Xuehe DING Yixin WANG Ling’e YANG Xinyan MAN Chaoxin JIANG Yujun
    2023, 39(7):336-343. DOI: 10.13982/j.mfst.1673-9078.2023.7.0874
    [Abstract](181) [HTML](331) [PDF 730.72 K](488)
    Abstract:
    Cronobacter spp. is a foodborne pathogen, which can easily lead to infection in newborns and low- birth-weight premature infants, causig diseases such as necrotizing enterocolitis, meningitis and septicemia, with the mortality rate up to 40%~80%. After cure, patients may suffer from severe psychiatric sequelae. Epidemiological studies have shown that there is a close association between Cronobacter spp. infection in infants and powdered infant formula (PIF). In recent years, Cronobacter spp. contamination of PIF occurred frequently, and its drug resistance has created great challenges to clinical treatments, resulting in serious consequences. The reason is that the pathogen has strong tolerance to PIF and its processing environment and is not easy to be completely destroyed via sterilization, causing continuous pollution. Therefore, for detailed understanding of the growth characteristics of Cronobacter spp. under adverse conditions, this paper reviews the current research progress on the tolerance of Cronobacter spp. from the perspectives of its resistance to heat, desiccation, acid, alkali, UV and drug, in order to provide reference for the prevention, controls, elimination and clinical treatment of Cronobacter spp. in China.
    41  Red Yeast Rice: New Progress in Its Anti-cancer Functions and Molecular Mechanisms
    TANG Yanqin HU Zuomin LIU Fang LI Mengyuan LUO Feijun LIN Qinlu
    2023, 39(7):344-351. DOI: 10.13982/j.mfst.1673-9078.2023.7.0888
    [Abstract](154) [HTML](172) [PDF 31.69 M](589)
    Abstract:
    Red yeast rice is a kind of traditional health foods, which is made through fermenting rice with red yeast mold. It is rich in a variety of active ingredients, such as red yeast pigment, red yeast polysaccharides, lovastatin, γ-aminobutyric acid and ergosterol, which endows the rice with various biological functions. Previous studies have found that red yeast rice has lipid-lowering, antihypertensive and antibacterial effects. Recent studies revealed that red yeast rice and its main active ingredients potentially have anticancer effects, which can affect apoptosis, cell cycle and cell invasion as well as reverse drug resistance of cancer cells. In this paper, the status of domestic and international research, is systematically summarized, the research progress on the anti-cancer effects of red yeast rice and its main active ingredients is reviewed, and the corresponding molecular mechanisms are described and classfied in detail. As a traditional food with a high market value, in-depth studies of its anticancer effect and associated molecular mechanisms will help the improvement of its industrial value and provide a theoretical basis for the processing and development of red yeast rice into functional foods with chemopreventive effects against cancer.
    42  Research Progress on the Roles of Fermented Milk in Improving Gastrointestinal Function
    ZHANG Yanjie
    2023, 39(7):352-357. DOI: 10.13982/j.mfst.1673-9078.2023.7.0640
    [Abstract](189) [HTML](126) [PDF 639.46 K](452)
    Abstract:
    Ermented dairy products have been used as excellent carriers of probiotics for more than one hundred years. In recent years, fermented dairy products have gain high popularity from consumers due to their high nutritional value, and health benefits including human metabolism-promoting property and human immune-improving function. It is well known that the gut microbiota plays very important roles in the body, including protection against potential pathogens, extraction of nutrients from dietary components, and regulation of digestion and immune homeostasis. Moreover, fermented milk can improve gastrointestinal function by regulating intestinal flora. This paper reviews the roles of fermented milk in improving gastrointestinal function by regulating intestinal flora, thereby alleviating diseases such as inflammatory bowel diseases, constipation, diarrhea, gastroesophageal reflux and peptic ulcers. The aim of this paper is to explore the main research progress on the roles of fermented milk in improving human gastrointestinal function, and provide reference for research and future development related to fermented dairy products.

    Editor in chief:李琳

    Inauguration:现代食品科技

    International standard number:ISSN 1673-9078

    Unified domestic issue:CN 44-1620/TS

    Domestic postal code:46-349

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