Volume 40,Issue 9,2024 Table of Contents

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  • 1  Lipase-catalyzed Synthesis of Ergosterol Ester and Its Preventive Effect on Nonalcoholic Fatty Liver Disease
    HE Wensen LI Jie LI Zhishuo ZHAO Liying CUI Dandan LI Lingling SUN Yuying GONG Fayong
    2024, 40(9):1-11. DOI: 10.13982/j.mfst.1673-9078.2024.9.1060
    [Abstract](93) [HTML](17) [PDF 3.41 M](98)
    Abstract:
    The lipase-catalyzed synthesis of ergosterol linoleate was explored, along with its potential role in mitigating non-alcoholic fatty liver disease (NAFLD). Thirty male Kunming mice were divided into four groups: blank (n=6), high-fat (n=8), ergosterol (n=8), and ergosterol linoleate (n=8). The mice were fed for six weeks. Plasma levels of total cholesterol (TC), triglycerides (TG), low-density lipoprotein cholesterol (LDL-C), and high-density lipoprotein cholesterol (HDL-C) were determined. LDL-C/HDL-C ratio was calculated, and lipid levels in the liver and feces were measured, along with the degree of liver fat degeneration. The results showed that ergosterol linoleate could be successfully synthesized using Candida sp. 99-125 lipase as a catalyst. Ergosterol ester reduced the total fatty acid content in the liver by 35.3% (P<0.05), effectively preventing high-fat diet-induced liver fat degeneration, and increased fecal total fatty acid levels by 74.8% (P<0.05). Meanwhile, ergosterol ester decreased plasma LDL-C levels and LDL-C/HDL-C ratio by 24.3% (P<0.05) and 36.5% (P<0.05), respectively, and increased plasma HDL-C levels by 52% (P<0.05). These results indicate that ergosterol ester can effectively prevent high-fat diet-induced NAFLD. This study provides a new dietary intervention strategy for the prevention of NAFLD.
    2  Ameliorative Effects of Hippophae Rhamnoides L. Leaf Polysaccharides on Learning and Memory Abilities of Rats with Vascular Dementia
    LIU Song ZHAO Yan LI Zongshu WEI Haifeng
    2024, 40(9):12-19. DOI: 10.13982/j.mfst.1673-9078.2024.9.0965
    [Abstract](50) [HTML](18) [PDF 3.70 M](55)
    Abstract:
    The effect of polysaccharides from Hippophae rhamnoides L. leaves on learning and memory ability was using a model of rats with vascular dementia. The sham operation group, model group, low-and high-dose polysaccharide from H. rhamnoides L. leaf groups (100 and 200 mg/kg), and Nimodipine group (6.25 mg/kg) were set up. The changes in related indicators were detected after 28 days of intervention. The results showed that, compared with that of the model group, the escape latency of low- and high-dose polysaccharides from H. rhamnoides L. leaf groups decreased by 24.35% and 32.90% (P<0.01), the target quadrant residence time increased by 24.35% and 51.30% (P<0.01), number of platform crossings increased by 29.33% and 60.58% (P<0.01), and pathological morphology of hippocampal tissue was alleviated, respectively. The apoptosis rate of hippocampal neurons decreased along with B-cell lymphoma-2 (Bcl-2), associated X protein (Bax), and Caspase-3 mRNA expression (P<0.01). The Bcl-2 mRNA levels increased (P<0.05, P<0.01). The activities of glutathione peroxidase (GSH-Px), superoxide dismutase (SOD), and catalase (CAT) and expression of nuclear factor E2-related factor 2 (Nrf2) and heme oxygenase-1 (HO-1) in the hippocampal tissue increased (P<0.05, P<0.01), while the malondialdehyde (MDA) content decreased (P<0.01). These results indicated that the polysaccharides of H. rhamnoides L. leaves had an ameliorative effect on the learning and memory abilities of rats with vascular dementia by inhibiting apoptosis and oxidative stress, suggesting their potential in the prevention and treatment of vascular dementia.
    3  Protective Effect of Plantain Extract against Acute Alcohol-induced Liver Injury in Mice
    LI Donghai YANG Juan WANG Yu ZHANG Chaoju YANG Xiaosheng LI Zuhui LI Lilang
    2024, 40(9):20-26. DOI: 10.13982/j.mfst.1673-9078.2024.9.0992
    [Abstract](49) [HTML](19) [PDF 2.82 M](53)
    Abstract:
    In this study, the protective effect of plantain Extract (PE) against acute alcohol-induced liver injury was studied in mice. A mouse model of acute alcoholic liver injury was established by intragastric administration of 52% (by volume) edible alcohol. The liver index, serum alanine aminotransferase (ALT) activity, aspartate aminotransferase (AST) activity and triglyceride (TG) content, as well as superoxide dismutase (SOD) activity, catalase (CAT) activity, total glutathione (T-GSH) content, malondialdehyde (MDA) content of mouse liver tissues were determined, and pathologic observation of mouse liver tissues was performed. The results showed that compared with the model group, the liver index of the mice in the positive control group and the drug administration group decreased significantly (P<0.01), with the maximum decrease of 20.18% in the administered group, and the levels of serum ALT, AST and TG of the high-dose group were significantly reduced by 27.29%, 36.03% and 45.69%, respectively, and in the liver tissues, the CAT activity, SOD activity and T-GSH content increased significantly (by 16.36%, 18.42% and 28.66%, respectively), and the MDA content decreased significantly (by 36.89%). The histopathological analysis of the liver sections showed significant improvement in the degree of hepatic injury for the administered mice. Accordingly, PE has a significant protective effect against acute alcohol-induced liver injury.
    4  Probiotic Effect of Bifidobacterium animalis subsp. lactis XLTG11 on the Intestinal Tract of Mice
    WANG Xiaodong LIU Mingyang ZHAI Chunyi TANG Hongwei LI Bailiang
    2024, 40(9):27-36. DOI: 10.13982/j.mfst.1673-9078.2024.9.1017
    [Abstract](27) [HTML](13) [PDF 6.80 M](53)
    Abstract:
    The probiotic effects of Bifidobacterium animalis subsp. lactis XLTG11 on the intestinal tract of mice were investigated. After adaptive feeding for seven days, 48 BALB/c mice were randomly divided into a blank control group, XLTG11 low dose group, XLTG11 middle dose group, and XLTG11 high dose group. The three subject groups had B. animalis lactis subspecies XLTG11 bacterial powder gavage, with doses of 1.6×106 CFU/each, 1.6×107 CFU/each, and 1.6×108 CFU/each, respectively. The gavage of the blank control group had an equal volume of saline. After 14 days of gavage, the body mass, intestinal microbiota, histopathology, intestinal barrier, intestinal permeability, and short-chain fatty acid content of mice were measured. The results indicated that, compared to the blank control group, the body mass of mice in the high-dose group increased by 14.51%. Changes occurred to the intestinal microbiota abundance and composition, with the numbers of Bifidobacterium and Lactobacillus in the feces of mice increasing by 29.32% and 33.88%, respectively. The quantity of Clostridium perfringens decreased by 24.49%, and the expression level of tight junction proteins and mucins increased in the low-, medium-, and high-dose groups. The levels of LPS and D-lactic acid in the sera of mice also decreased. These findings indicated that B. animalis subsp. lactis XLTG11 could enhance intestinal barrier function and reduce intestinal permeability. In addition, the levels of short-chain fatty acids in the cecum of mice in the three groups were 13.66%, 43.04%, and 48.58%, respectively. In conclusion, this study demonstrated that B. animalis subsp. lactis XLTG11 could confer health benefits to the intestine in mice and had a regulatory and ameliorative effect on the intestinal microbiota.
    5  Immunomodulatory Effects of Ganoderma lucidum Polysaccharides Complexed with Bovine Casein Hydrolysate on Macrophages and Mice
    ZENG Zhian ZENG Xiaoling ZHU Qiuyi PAN Lina LIU Xingyu WANG Jiaqi Miao Jianying AN Siyu LIU Guo CAO Yong
    2024, 40(9):37-44. DOI: 10.13982/j.mfst.1673-9078.2024.9.1153
    [Abstract](31) [HTML](17) [PDF 4.01 M](57)
    Abstract:
    The immunomodulatory efficacy of bovine casein hydrolysate and Ganoderma lucidum polysaccharides were studied, focusing on the immunomodulatory effects of their complex on macrophages and mice, along with their potential synergistic effects. Using low, medium, and high doses (100, 200, and 500 μg/mL) of the complex and its singlecomponent (200 μg/mL), the proliferation capacity, phagocytosis, secretion of NO, interleukin (IL)-6, and tumor necrosis factor alpha (TNF-α) of macrophages were determined. Additionally, the immune organ index, proliferation capacity of lymphocytes, degree of delayed-type hypersensitivity, and natural killer (NK) cell activity were measured in mice. The results showed that, compared to the blank group, low, medium and high dose complexes, G. lucidum polysaccharides, and bovine casein hydrolysates all significantly increased the phagocytosis capacity of macrophages (116.78%, 133.47%, 137.73%, 131.07%, and 124.63%, respectively), with NO release (22.19, 27.77, 29.49, 28.82, and 26.17 μm, respectively), IL-6 release (0.317, 0.323, 0.293, 0.309, and 0.297 μg/mL, respectively), and TNF-a release (0.42, 0.50, 0.54, 0.52, and 0.47 μg/mL, respectively) (P<0.05). The complexes with low, medium, and high doses all increased the difference in toe thickness (0.305, 0.354, and 0.429 mm, respectively), enhanced spleen lymphocyte's transformation capacity (25.30%, 34.20%, and 36.13%, respectively), and enhanced NK cell activity (0.36, 0.53, and 0.74, respectively) in mice (P<0.05). The study results indicated that the complexes promoted immunomodulatory effects in macrophages and mice and exhibited a synergistic effect.
    6  The Anti-aging Effects of Exosomes from Chicken Embryos on Mice
    LI Li ZHAO Shasha WANG Xiaoqiang DAI Xiaoyu JI Dong LI Dong
    2024, 40(9):45-55. DOI: 10.13982/j.mfst.1673-9078.2024.9.1004
    [Abstract](26) [HTML](16) [PDF 3.63 M](47)
    Abstract:
    The anti-aging effects of exosomes from chicken eembryos on mice was carried out. Exosomes from chicken embryos were prepared by ultracentrifugation. The ability to promote hematopoiesis was proven by an in vitro hematopoietic colony formation assay. A model of D-galactose (D-gal) induced aging in mice was constructed, and different concentrations of exosomes from chicken embryos were administered by gavage to mice, and their physiology and behavior-related indicators, and hepatic and renal pathology, were detected. The colony formation assay showed that, compared with the blank group, the volume of burst forming unit-erythroid (BFU-E) colonies in groups with low, middle and high doses of exosomes from chicken embryos was larger, and the number of colonies significantly increased by 63.90%, 59.47% and 68.82% respectively (P<0.01). The animal experiments showed that, compared with the aging model group, the thymus index, the proportion of dwell time on the original platform quadrant, and the grip power of limbs in the high-dose exosome group significantly increased by 71.12%, 54.46% (P<0.05) and 21.21% (P<0.01), respectively, and the number of drops of fatigue meter significantly decreased by 64.89% (P<0.05). In the indices related to antioxidation, the total antioxidant capacity (T-AOC) of blood serum and glutathione (GSH) contents significantly increased, by 60.41%, 396.72% (P<0.01), respectively. The alanine aminotransferase (ALT) significantly decreased by 27.88% (P<0.05). Pathological analysis of the low and high dose groups of exosomes from chick embryos both showed effectiveness in alleviating the hepatic and renal damage caused by D-gal. In summary, exosomes from chicken embryos can significantly promote hematopoiesis, improve brain function and muscle strength in aging mice, reduce inflammation, enhance anti-fatigue and antioxidant abilities, improve the structure and function of major organs such as the liver and kidneys, and thus play a significant role in delaying aging. This article provides a theoretical basis for the development of new products aimed at delaying aging.
    7  Analysis on Antioxidant Activity and Hepatoprotective Effects of Cynara scolymus L. - Based Herbal Formula
    YU Shishuai HAO Yining PENG Bo QU Liping
    2024, 40(9):56-64. DOI: 10.13982/j.mfst.1673-9078.2024.9.1003
    [Abstract](24) [HTML](14) [PDF 2.67 M](42)
    Abstract:
    Zebrafish studies were conducted to test the in vitro antioxidant, anti-inflammatory activity, and hepatoprotective effects of the combined herbal formula of Cynara scolymus L. and the three medicine-food homology plants (Hovenia dulcis., Pueraria lobata, and Curcuma longa). The in vitro anti-oxidative activity showed that the scavenging capacity values, IC50, of 1-diphenyl-2-trinitrobenzene hydrazine (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) free radicals were 80.18 μg/mL and 256.15 μg/mL, respectively. The in vitro anti-inflammatory assay showed that the hepatoprotective formula significantly inhibited expression levels and secretion (P<0.05) of the inflammation factors, TNF-α, IL-6, and NO, with inhibition rates of 48.12%, 31.77%, and 27.38%, respectively. The results of acetaminophen (APAP)-induced liver injury in zebrafish showed that liver areas increased by 30.07% and liver brightness significantly improved by 12.48%,. The vitelline sac areas significantly decreased by 56.16% in the high-dose group (62.5 μg/mL) (P<0.001). The hepatocellular degeneration and cell necrosis were significantly improved in the low-dose, middle-dose, and high-dose groups (15.6, 31.25, and 62.5 μg/mL, respectively). In the liver tissue, the alanine aminotransferase (ALT) and aspartate aminotransferase (AST) activities decreased (P<0.05), and showed a dose-dependent relationship. The result of this study showed a Cynara scolymus L.-based hepatoprotective herbal formula exhibited significant hepatoprotective effects on APAP-induced liver damage in zebrafish, presenting strong in vitro antioxidant activity and anti-inflammatory activity.
    8  Optimization of the Conditions for Converting Hesperidin to Hesperetin by Aspergillus niger and Comparison of Their Antioxidant Activities
    CHEN Yuting LIU Haocheng XU Yujuan WU Jijun YU Yuanshan WEN Jing FU Manqin
    2024, 40(9):65-73. DOI: 10.13982/j.mfst.1673-9078.2024.9.0942
    [Abstract](36) [HTML](16) [PDF 2.60 M](47)
    Abstract:
    In this study, microbial transformation method was used to prepare hesperetin by directed biotransformation using Aspergillus nigerstrain (A. niger CP-2) with hesperidin as the substrate. Single factor experiments were carried out on the inoculation amount of A. niger strain, pH, substrate concentration, reaction temperature, and speed of the constanttemperature shaker, then the three important influencing factors, inoculation amount, pH, and substrate concentration were selected for the Orthogonal experiments to investigate the optimal transformation conditions. The results showed that the product of A. niger CP-2 biotransformation was identified as hesperetin by high performance liquid chromatography (HPLC), and the optimal process was determined as follows: inoculum amount of A. niger was 10%, pH value was 7.5, the concentration of hesperidin substrate was 1.0 mmol/L, the temperature of the reaction was 37 ℃, and the speed of the shaking machine was 200 r/min. After 24 h of reaction in this reaction system, the yield of hesperetin was 63.90%. Moreover, the antioxidant activity of the transformed product, hesperetin, and its protective ability against H2O2-induced damage to HCK-8 cells were higher than those of the transformation substrate, hesperidin. Therefore, the biotransformation technology using A. niger can provide a theoretical basis for the high-value utilisation of the active substances in the citrus by-products of the genus Citrus.
    9  Screening and Identification of Acid-reducing Yeasts from Lonicera edulis Fruit Wine and Their Fermentation Properties
    BAO Yihong LIANG Shuang LUO Jiayuan
    2024, 40(9):74-86. DOI: 10.13982/j.mfst.1673-9078.2024.9.0993
    [Abstract](28) [HTML](15) [PDF 8.32 M](45)
    Abstract:
    Acid reducing yeasts were isolated from blueberries, plums, grapes, and Lonicera edulis. The yeast strains were initially screened for acid tolerance and acid-reducing properties, and an analysis was conducted on their fermentation characteristics and tolerances. Finally, the best-performing yeasts were comprehensively evaluated using principal component analysis. These yeasts were inoculated into L. edulis fruit juice for fermentation and compared with the commercially available Angie’s brewer’s yeasts SY, RW, and BV818 in fermenting L. edulis fruit wine. A total of 32 yeast strains were isolated and 17 acid-resistant strains were screened, among which five strains had high degradation rates of citric, malic, and tartaric acids, 16 strains produced ethanol, 9 strains produced high levels of ester, and 7 strains produced high levels of β-glucosidase. The principal component analysis revealed that the LD3 and LD4 strains exhibited superior overall performance. Additionally, 26S rDNA analysis identified Meyerozyma guilliermondii as the species for both strains. This strain has acid reduction rates of 97.82%, 78.26%, and 32.90% for citric, malic, and tartaric acids, respectively. The tolerance of the M. guilliermondii strain to glucose was 300 g/L, and its SO2 mass concentration was 700 mg/L, with an alcohol tolerance of 8% by volume. Compared to the three commercially available yeast strains from fermented L. edulis fruit wines, M. guilliermondii contained the lowest level of total acid (21.46 g/L) and volatile acid (0.15 g/L) content, and it obtained the highest organoleptic score. Therefore, it is recommended to use L. edulis fruit in wine fermentation. The results of this study serve as a valuable reference for the development and application of high-acid-content berry products.
    10  Optimization of Liquid Fermentation Process and Pilot Production of High Temperature-resistant Geobacillus galactosidasius BWTGW1-1
    XIE Xiaolin CHEN Meng LI Yanxuan ZHOU Lian WANG Yong LI Chengjiang LIU Yumin YAO Qing ZHU Honghui
    2024, 40(9):87-95. DOI: 10.13982/j.mfst.1673-9078.2024.9.1043
    [Abstract](25) [HTML](15) [PDF 2.35 M](59)
    Abstract:
    Geobacillus galactosidasius is a common bacterial group in the livestock and poultry waste composting fermentation process, and plays an important role in aerobic composting fermentation. To obtain the optimal liquid fermentation conditions for strain BWTGW1-1 and establish its large-scale production process, a single factor and response surface methodology were used to optimize the composition and fermentation conditions of the liquid fermentation of strain BWTGW1-1. The results showed that the optimal medium composition and conditions for liquid fermentation of strain BWTGW1-1 were as follows: mannitol (2.50 g/L), yeast extract (8 g/L), soy peptone (5 g/L), sodium chloride (1.50%), culture temperature of 60 ℃, pH value 6.00, and liquid inoculum (0.50%). Under these conditions, the OD600 nm value of the liquid inoculum of strain BWTGW1-1 reached 1.423 7. On this basis, using a 5 ton liquid fermentation tank system, a largescale liquid fermentation process for strain BWTGW1-1 was established, and validated through two batches of large-scale production. Nearly 5.50 tons of strain BWTGW1-1 liquid microbial product were obtained, with an effective viable bacterial count of 7.25×108 CFU/mL. The effective viable count in the spray-dried raw powder reached 1.12×1010 CFU/g, with a noticeably low impurity rate (<0.01%). Conclusively, the optimal pilot production fermentation conditions for strain BWTGW1-1 were as follows: mannitol 2.50 g/L, yeast extract 8 g/L, soy peptone 5 g/L, NaCl 1.50 wt.%, pH 6.00, temperature 60 ℃, fermentation speed 150 r/min for 0~12 h, 250 r/min for 12~24 h, ventilation rate 20 m3/h, and fermentation time of 24 h.
    11  Changes in Microbial Diversity in Bayberry Juice under Different High Hydrostatic Pressure Treatments and Storage Conditions
    LIN Jiaxin LUO Ziyang HUANG Shaotong ZHANG Xunzhen DUAN Hanying WANG Chao
    2024, 40(9):96-106. DOI: 10.13982/j.mfst.1673-9078.2024.9.0720
    [Abstract](28) [HTML](14) [PDF 13.35 M](210)
    Abstract:
    To explore the suitable high hydrostatic pressure (HHP) processing and storage conditions for bayberry juice, notfrom-concentrate (NFC) bayberry juice was subjected to HHP treatments (500 MPa/20 min, 500 MPa/30 min, 600 MPa/10 min, and 600 MPa/20 min) and temperatures (4, 25, and 37 ℃). The microbial diversity of the bayberry juice was analyzed using 16S rDNA high-throughput sequencing. Results revealed that NFC bayberry juice is dominated by Firmicutes, followed by Actinobacteria and Proteobacteria. Bifidobacterium, enterococcus, and Enterobacter were the dominant genera. After incubation at 25 ℃ or 37 ℃ for seven days, acetobacter became dominant in the control group, while Gluconobacter became dominant in the HHP group. After storage at 4 ℃ for 28 days, gluconobacter became the dominant genus, accounting for 86.62%~98.42% of the total population. After storing the HHP-treated (600 MPa/20 min) bayberry juice at 37 ℃ for seven days in an anaerobic conditions, the gluconobacter abundance was significantly reduced. The commercial shelf-life of bayberry juice at 20 ℃ was expected to be 133 days, based on the shelf-life acceleration test. This study provides a theoretical basis for further application of HHP and food safety control in NFC juices.
    12  Correlation Analysis between Microbial taxa and Sensory Quality of the Sixth-round of Stacking Fermentation Piles of the Jiang-flavored Liquor
    WANG Yurong MA Jiajia TIAN Longxin LIU Juzhen ZHOU Jiaping GUO Zhuang
    2024, 40(9):107-117. DOI: 10.13982/j.mfst.1673-9078.2024.9.1014
    [Abstract](27) [HTML](17) [PDF 5.15 M](57)
    Abstract:
    In this study, high-throughput sequencing technology was used to analyze the microbial taxa at different positions of the sixth-round stacking fermentation piles of Jiang-flavored liquor spent grain, and then the quality was evaluated using the routine detection and biomimetic detection. Finally, the correlation between microorganisms and sensory quality was analyzed. The physicochemical results showed that the acidity, alcohol content and starch content varied significantly with different sites of the spent grain pile (P<0.05). The sensory results showed that the volatile flavor substances of the whole pile were mainly organic sulfides and terpenes, and the taste changes were mainly reflected in the sour taste. The MiSeq results showed that there were significant differences in the structure of microbial communities of the whole piles and the main bacterial genera were Thermoactinomyces (26.46%), Kroppenstedtia (23.42%) and Lactobacillus (19.05%), the main fungal genera were Saccharomyces (6.15%), Thermoascus (4.85%) and Thermomyces (2.05%), and there was a close succession between the mutual genera. The results of correlation analysis showed that the correlation between microorganisms and flavor indexes at different sites of the spent grain pile was not significant (P>0.05), and the correlation between microorganisms and the taste index was significant (P<0.05), with the microbial metabolism being closely related to the formation of sour taste in the spent grain pile. Accordingly, there are obvious differences in the physicochemical indexes and microorganisms at different sites of the sixth-round stacking fermentation piles of spent grain, and the influence of the microorganisms in the spent grain pile on the quality of the pile is more reflected in the taste quality.
    13  Polymyxin A1 Synthesis-related Gene Expression and Regulation in Paenibacillus thiaminolyticus SY20
    WU Yaping YANG Jixin CHEN Jiankai HUANG Liqing HUANG Jinfeng LI Mengsi LIU Dongmei
    2024, 40(9):118-126. DOI: 10.13982/j.mfst.1673-9078.2024.9.0947
    [Abstract](20) [HTML](14) [PDF 3.28 M](50)
    Abstract:
    The Paenibacillus thiaminolyticus SY20 strain, which was previously screened and identified as polymyxin A1-producing strain, was evaluated for antimicrobial activity at different stages of growth. Subsequently, the expression levels of five genes, namely pmxA, pmxB, pmxC, pmxD, and pmxE in the polymyxin A1 synthetic gene cluster (pmx), were investigated during the fermentation process using real-time PCR. Finally, the expression levels of regulatory genes for polymyxin (sfp, ectB, spo0A, and abrB) were also explored. The results indicated that, in the M63T medium, the antimicrobial substances were produced from P. thiaminolyticus SY20 in the early logarithmic phase of bacterial growth, and reached a maximum value at the end of the logarithmic phase or early stationary phase (84 h). Pmx expression showed a synchronous trend of significant increase in the early logarithmic stage (36 h). The ectB expression was synchronized with the pmxA and pmxE genes. The sfp and spo0A expression was positively correlated with antimicrobial activity, while abrB expression indicated the opposite. In conclusion, during fermentation in P. thiaminolyticus SY20, the pmx cluster expression reached a maximum before exhibiting antimicrobial activity, and ectB was verified as closely related to polymyxin A1 synthesis. Both sfp and spo0A were identified as positive regulatory genes, while abrB was a negative one. This study provides a theoretical basis for understanding the synthesis and regulation mechanisms of polymyxin.
    14  Establishment of Fermentation Kinetic Model of Kombucha Liquid-peach Fruit Wine and Analysis of Antioxidant Activity
    ZHANG Yangyang SUN He LI Jianfang ZHU Jing WANG Rongrong WAN Mingsheng
    2024, 40(9):127-134. DOI: 10.13982/j.mfst.1673-9078.2024.9.0996
    [Abstract](20) [HTML](14) [PDF 2.67 M](42)
    Abstract:
    In this experiment, peach fruit and kombucha liquid were used as the raw materials for brewing kombucha liquid-peach fruit wine. The kinetic changes of cell growth, substrate consumption and product generation in the fermentation process were investigated and their correlation was analyzed. Two antioxidant substances and three free radical scavenging rates were also measured and their correlation analyzed. The results showed that the SGompertz model could better reflect the change of yeast growth, the Boltzmann model had the best fitting degree for the change of ethanol production, and the DoseResp model could better reflect the change of reducing sugar consumption. The correlation coefficients (R2) for all the three models exceeded 0.98, indicating very high fitting degree between the experimental values and the model predicted values, reflecting the kinetic characteristics of the fruit wine during the fermentation process. The results of the antioxidant assay showed that the changes with the fermentation time generally showed a trend of initial increase then decrease, reaching the highest at the 192th h of fermentation where the total phenolic and flavonoid mass concentrations were 3 802 mg/mL and 549 mg/mL, respectively, and the DPPH, ABTS+ and hydroxyl radical scavenging rates were 86.73%, 81.87% and 82.45% respectively. Taking comprehensive considerations into account, 192 h of fermentation can be used as the basis for determining the end of the main fermentation. This study revealed the changing patterns of metabolites and antioxidant activity during the fermentation of kombucha liquid-peach fruit wine. It was preliminarily determined that the established models were valid and can provide a theoretical basis for the industrial production of kombucha liquid-peach fruit wine.
    15  Isolation and Identification of Monascus and Its Application in Rice Wine
    WEI Chunhui ZHU Jinfeng CHENG Guofu REN Zhiqiang DENG Jie HUANG Zhiguo
    2024, 40(9):135-143. DOI: 10.13982/j.mfst.1673-9078.2024.9.0900
    [Abstract](23) [HTML](11) [PDF 2.15 M](44)
    Abstract:
    In order to satisfy the diversified development needs of rice wine, in this experiment, the screened Monascus was used for Hongqu rice wine fermentation, and the fermentation process of Hongqu rice wine was optimized by the single factor and orthogonal tests, and volatile flavor substances were determined. One mold strain was isolated and screened from Hongqu rice, and according to morphology and ITS sequence identification, the strain was determined was Monascus purpureus (named JXY). Using the Xiaoqu made by this Monascus, active dry yeast as the saccharification and fermentation agent, glutinous rice as the raw material, the Hongqu rice wine produced via the optimized fermentation process was light red in color, clear and translucent, with rich wine aroma and soft fragrance, thereby being a new type of low-alcohol healthy rice wine with a unique style of Hongqu. The optimal process conditions for this Hongqu rice wine were: material-liquid ratio, 1:2.0 (g/mL); fermentation time, 8 d; inoculation volume fraction of Monascus seed liquid, 6‰; pH value, 6.0; fermentation temperature, 28 ℃. Under this optimal condition, the alcohol content of Hongqu rice wine was 13.21%vol, and the sensory score reached the highest 92 points during the evaluation by 10 professionals. Meanwhile, a total of 8 types of ester substances and 82.22% relative content of alcohols were found through the determination of volatile flavor substances. This has a certain guiding effect on the application of Monascus in rice wine brewing and the quality improvement of Hongqu rice wine.
    16  Optimizing Lactic Acid Bacteria Fermented Hollow Noodle Production Using Response Surface Methodology
    WANG Wenqi WANG Aihong LIU Zhenhai CHEN Hengjun HUANG Yujun
    2024, 40(9):144-152. DOI: 10.13982/j.mfst.1673-9078.2024.9.1053
    [Abstract](29) [HTML](13) [PDF 5.10 M](47)
    Abstract:
    To obtain the optimal process conditions for making the hollow noodles fermented with lactic acid bacteria, three typical lactic acid bacteria strains of sour dough were selected: Lactobacillus plantarum (Lp), Lactobacillus foodlike (Lpa) and Lactobacillus fermentum (Lf). They were combined in a ratio of 1:1:1 with active dry yeast for fermentation to produce hollow noodles. The amount of lactic acid bacteria and salt added, and the fermentation time were selected as single factors, while cooking characteristics, texture characteristics, and sensory quality were selected as evaluation indicators. On the basis of a single-factor test, the Box-Behnken response surface method was used to optimize the processing of hollow noodles. The results showed that the optimal process conditions were as follows: based on the mass fraction of flour, the proportion of lactic acid bacteria was 0.90%, the proportion of salt was 1.10%, and the fermentation time was 110 min. Compared with the control group, the broken rate and cooking loss rate of fermented hollow noodles prepared under these conditions decreased by 13.33% and 15.54%, water absorption increased by 47.48%, protein in vitro digestibility (IVPD) increased by 13.43%, viscosity decreased by 49.01%, chewability increased by 13.83%, and the overall score was 94.51, which was 0.81% different from the predicted value. In summary, the optimum conditions for hollow noodles fermented with lactic acid bacteria have been determined as follows: lactic acid bacteria mass fraction of 0.90%, salt 1.10%, and a fermentation time of 110.00 min. The research provides a theoretical basis and technical guidance for the quality improvement and industrial processing of hollow noodles.
    17  In Vitro Antioxidant Activity of the Flowers of Rosa laxa Retz. from Xinjiang
    FENG Qianqian ZHAO Wenhui LI Anlin GUO Ying TIAN Li
    2024, 40(9):153-159. DOI: 10.13982/j.mfst.1673-9078.2024.9.0981
    [Abstract](23) [HTML](13) [PDF 2.82 M](46)
    Abstract:
    The in vitro antioxidant activities of different polar parts of the flowers of Rosa laxa Retz., a characteristic plant resource of Xinjiang, were studied to provide a reference for the subsequent research of this medicinal material. Extracts of different polar parts of the flower using petroleum ether (E1), dichloromethane (E2), ethyl acetate (E3) and n-butanol (E4) were prepared and their in vitro antioxidant activities were evaluated by investigating their scavenging abilities on DPPH, ABTS+, and hydroxyl radicals. E4 with the highest antioxidant activity among them was used as the research object for subsequent studies. An in vitro oxidative damage model of mouse macrophage RAW264.7 induced by D-galactose was established. The control group, model group, Vc group and E4 groups (low-, medium- and high-dose groups) were set up. The cell survival rate was determined by the CCK-8 method, and the activities of superoxide dismutase, glutathione peroxidase, lactate dehydrogenase and catalase in cells, and the content of malondialdehyde in cells, were determined. The antioxidant activities of different polar parts of the Rosa laxa Retz. flower were in the order of E4>E3>E2>E1, among which E3 and E4 exhibited strong free radical scavenging abilities and showed obvious dose-dependent effects. At an E4 mass concentration of 0.5~10 μg/mL, the survival rate of E4 on RAW264.7 cells was ≥ 80%, with no obvious toxicity detected. The treatments at each dose could significantly promote the survival rate of RAW264.7 cells (P<0.05), and in a dose-dependent manner, increase the activities of SOD, GSH-PX, LDH and CAT in cells while reducing the content of MDA. The above results demonstrated that the flowers of Rosa laxa Retz. possessed an in vitro good antioxidant activity.
    18  Physicochemical, Structural, and Antioxidant Properties of Breadfruit (Artocarpus altilis) Pectin with Different Solubility
    CHEN Lili CHEN Xiaoai XU Fei LIU Rong WANG Xu ZHANG Yanjun
    2024, 40(9):160-168. DOI: 10.13982/j.mfst.1673-9078.2024.9.1092
    [Abstract](22) [HTML](17) [PDF 4.40 M](45)
    Abstract:
    Water-soluble pectin (WSP), chelate-soluble pectin (CSP), and sodium carbonate-soluble pectin (SSP) were extracted from breadfruit and their physicochemical properties, structural characteristics, and antioxidant activities were analyzed and compared. The results showed that WSP was characterized by high viscosity (145.80 mPa•s), high molecular weight (1241.3 ku), and high degree of esterification (86.33%). CSP was characterized by low viscosity (17.88 mPa•s), low molecular weight (218.6 ku), and low degree of esterification (45.73%), while SSP was characterized by a high extraction rate (47.73%), good solubility (96.20%), low viscosity (4.63 mPa•s), and low molecular weight (186.3 ku). The main monosaccharide compositions of the three kinds of pectin were rhamnose, arabinose, galactose, glucose, xylose, and galacturonic acid. The results of Fourier transform infrared spectroscopy (FT-IR) and scanning electron microscopy (SEM) indicated significant differences among the three types of pectin. The antioxidant results showed that the scavenging ability of WSP, CSP, and SSP on hydroxyl free, ABTS+ free and DPPH free radicals increased with the increase in mass concentration of each pectin. SSP had the strongest radical scavenging activity, reaching a scavenging rate of 96.56% of ABTS radicals at a concentration of 0.5 mg/mL. In conclusion, SSP pectin exhibited good antioxidant activity due to its small molecular weight, rich branched chains, low viscosity, and smooth surface.
    19  Comparison of the Physicochemical and Interfacial Properties of the Polysaccharides from Notarchus leachii freeri Eggs
    YIN Xin PENG Fei LIU Xuefeidan GAO Bingmiao YANG Tao
    2024, 40(9):169-177. DOI: 10.13982/j.mfst.1673-9078.2024.9.0963
    [Abstract](18) [HTML](14) [PDF 3.00 M](40)
    Abstract:
    The structural characteristics, physicochemical properties, and interfacial properties of the polysaccharide from Notarchus leachii freeri eggs (NLFE) were studied in this work. Polysaccharides from NLFE were prepared by cold water extraction and hot water extraction, respectively. The chemical composition analysis and phenol-sulfuric acid method were used to determine the chemical composition and content of the polysaccharide; the structure of polysaccharide was characterized by X-ray diffraction (XRD) and Fourier Transform Infrared Spectroscopy (FT-IR). Furthermore, the interfacial properties (including foaming properties and emulsifying properties) of the polysaccharides were studied by the traditional homogenization method. The results experimental showed that the extraction rate of the polysaccharide from NLFE treated by the hot water extraction was higher than that by the cold water extraction, with their extraction rates being 16.31% and 12.52%, respectively. Both extracts were semi-crystalline amorphous substances composed of polysaccharides and a small amount of protein with their polysaccharide contents up to 84.73 and 85.46%, respectively. With the increase of pH level, the foaming index of the polysaccharide extracted by the cold water gradually decreased (from 270% to 180%, which were still significantly higher than those for the hot water method), and their foam stability was 55.85% on average (which was lower than that for the hot water extraction method i.e. 92.47% on average). Compared with the emulsion stabilized by the polysaccharides extracted via cold water extraction, the emulsion stabilized by the polysaccharides obtained via hot water extraction had a smaller particle size under various conditions, thereby being more conducive to the formation of a stable emulsion. In summary, the polysaccharide obtained from NLFE demonstrates certain foaming ability and emulsion stabilizing ability. This study aims to offer a theoretical reference for the development and utilization of polysaccharides derived from NLFE.
    20  Physicochemical Properties and Neuroprotective Activity of Polysaccharides from Hericium erinaceus
    JIN Ya PENG Guoqing LI Ping ZOU Xin XIONG Chuan JIN Xin HUANG Wenli
    2024, 40(9):178-187. DOI: 10.13982/j.mfst.1673-9078.2024.9.1036
    [Abstract](33) [HTML](17) [PDF 5.05 M](42)
    Abstract:
    Upon identifying the physicochemical properties of polysaccharides extracted from Hericium erinaceus (HEP), the neural protective mechanisms were investigated. HEP was prepared from the fruiting bodies of Hericium erinaceus via aqueous extraction and alcohol precipitation. Separation and purification were achieved using DEAE-52 cellulose chromatography columns and Sephacryl S-300 HR chromatography columns. Scanning electron microscopy (SEM) and Fourier-transform infrared (FT-IR) spectroscopy were used to analyze the morphology and structural characteristics of the polysaccharides. The monosaccharide composition was determined via pre-column derivatization with 1-phenyl-3-methyl-5-pyrazolone (PMP). Free radical scavenging assays were conducted to analyze the antioxidant activity of HEP. A H2O2-induced PC12 cell model was established to explore the neuroprotective activity of HEP and its underlying mechanisms. The results demonstrated that HEP had a yield of 1.07% and could be divided into three polysaccharide fractions. These fractions exhibited non-uniform granular structures and primarily consisted of mannose, xylose, glucose, galacturonic acid, and fucose. FTIR analysis confirmed the β-configuration of HEP. HEP displayed scavenging activity against DPPH, hydroxyl radicals, and superoxide anions, with IC50 values of 1.61 mg/mL, 2.23 mg/mL, and 2.89 mg/mL, respectively. Furthermore, HEP exhibited a protective effect on H2O2-induced PC12 cell damage. The mechanism of action involved endogenous antioxidant enzyme activity remodeling and Caspase-3 activity reduction. HEP demonstrated antioxidant activity and protected against oxidative damage-induced apoptosis, suggesting its potential as a novel strategy for the treatment or prevention of neurodegenerative diseases.
    21  Comparison of Physicochemical Properties of Mung Bean Dietary Fiber Extracted Using Different Methods
    LIU Jinge TENG Cong LI Suling HU Xindi REN Guixing CHEN Xin LI Ying
    2024, 40(9):188-197. DOI: 10.13982/j.mfst.1673-9078.2024.9.0804
    [Abstract](29) [HTML](10) [PDF 4.88 M](47)
    Abstract:
    Soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) were extracted from mung beans using the ultrasound-assisted enzymatic method and the alkaline method. Indicators, such as the water-holding capacity, oil-holding capacity, swelling power, adsorption capacity of cholate, cholesterol and glucose, and pancreatic lipase activity inhibiting ability were evaluated to explore the effects of different extraction methods on the physicochemical properties of mung bean dietary fiber (DF). The results showed that IDF had better oil holding capacity and swelling power than SDF, and that the adsorption capacity of sodium cholate was more stable than that of other samples. SDF exhibited higher water holding capacity and cholesterol adsorption capacity than IDF. The oil-holding capacity and cholate adsorption capacity of DF extracted with the enzymatic method were better than those extracted using the alkaline method. The swelling power and pancreatic lipase inhibition ability of DF extracted with the alkaline method was better than those extracted with the enzymatic method. The water holding capacity of SDF extracted by the enzymatic method was 5.27 g/g and the oil holding capacity of IDF was 3.98 g/g. The swelling power of IDF extracted by alkaline method was 3.17 mL/g. When using the enzymatic method, the half maximal inhibitory concentration (IC50) of pancreatic lipase activity of the extracted SDF was 23.50 mg/mL. When using the alkali method, this value was 1.26 mg/mL. The four types of DF all had strong glucose adsorption capacity with no significant difference. In summary, both the enzymatic and alkaline methods for mung bean dietary fiber extraction have their own advantages in terms of the physicochemical lipid-lowering properties. The aim of this study is to provide a reference for the development of lipid-lowering foods using mung bean dietary fiber.
    22  Quality Changes of De-husked Coconut under Different Temperature and Humidity Storage Conditions
    WANG Yuanyuan YANG Jiamin SHEN Xiaojun KAN Jintao ZHANG Yufeng SONG Fei GONG Shenghua
    2024, 40(9):198-208. DOI: 10.13982/j.mfst.1673-9078.2024.9.0922
    [Abstract](19) [HTML](10) [PDF 3.55 M](47)
    Abstract:
    The quality changes of de-husked coconuts were analyzed under three different temperature and humidity storage conditions. The results showed that coconut meat quality remained acceptable after eight weeks of storage at 25 ℃/70% humidity, with some coconut spoiling (spoilage rate was 24.07%), and some losing all of their coconut water or showing shriveled coconut meat. After five weeks of storage at 35 ℃/80% humidity, additional coconuts were spoiled (59.26% spoilage rate). After storing at 45 ℃/90% humidity for four weeks, all fruit spoiled (100% spoilage rate). Conditions such as discoloration and softening appeared on the inner surface of the meat of spoiled coconut. With the increase in storage temperature, humidity, and time, the weight loss rate of de-husked coconuts increased significantly, reaching a maximum of 35.98%. The acid value of coconut oil also increased (from 0.09 mg/g to 0.30 mg/g), reaching up to 0.44 in spoiled coconuts. The total fatty acid, saturated fatty acid, and unsaturated fatty acid all decreased, with the total fatty acid decreasing from 733.66 mg/g to 496.14 mg/g, which was the value after storing at 25 ℃/70% for eight weeks. This decrease was worse in spoiled coconuts (200.08 mg/g). The soluble solids content of coconut water increased with increasing storage time (from 3.70 ºBrix to 7.00 ºBrix). The pH value of coconut water decreased, and turbidity increased in spoiled coconuts. In summary, different temperature and humidity storage conditions resulted in substantial variations in the quality of de-husked coconuts. This study provided a theoretical basis for quality control and screening of spoiled coconut in storage.
    23  Effects of Different Harvesting and Cold Storage Periods on the Quality Characteristics of Sichuan "Kiyomi Tangor" Hybrid Citrus
    GAO Li LONG Yong CHEN Deyong LE Liqing LI Hongzhang LI Huajia ZENG Xiaodan ZHU Yongqing ZHU Jin HE Hongyu
    2024, 40(9):209-218. DOI: 10.13982/j.mfst.1673-9078.2024.9.0580
    [Abstract](23) [HTML](17) [PDF 2.45 M](40)
    Abstract:
    The harvesting period affects the quality of fruit during storage. To further extend the shelf-life of Sichuan "Kiyomi Tangor" hybrid citrus, the effects of four harvesting periods (29th January, 26th February, 26th March and 25th April) and five cold storage periods (30, 60, 90, 120 and 150 d) at (4±0.5) ℃ on the fruit quality were investigated. The results showed that the citrus colour index, total soluble solid (TSS), solid-to-acid ratio, and sucrose, glucose, fructose, quinic acid and malic acid contents increased significantly (P<0.05) with the extension of harvesting period (from the harvesting period I to IV by 21.81%, 17.99%, 33.33%, 41.56%, 51.22%, 54.38%, 82.59% and 34.74%, respectively), whereas, the b* value, hardness, titratable acid (TA), citric acid content and succinic acid content decreased significantly (P<0.05) with the extension of harvesting period (by 15.57%, 39.85%, 32.61%, 30.95% and 33.04%, respectively). Meanwhile, the extension of the harvesting period could make the TSS, solid-acid ratio and sucrose content of the fruit during cold storage reached the peak values 30 days earlier while the TA content decreasing to the lowest value 30 days earlier. The results of principal component analysis (PCA) showed that the comprehensive fruit quality was the best when the fresh fruits were harvested in the harvesting period IV, and when the fruits were harvested in harvesting period I then refrigerated for 60 days and 150 days. Taken together, the harvesting period and cold storage period had significant effects on the quality of Sichuan "Kiyomi Tangor" hybrid citrus, and there were interactions between these two variables. The fruits harvested in Harvesting period IV was the most suitable for fresh sale, and under the ideal experimental conditions of simple experiment(without economic considerations), the fruits harvested in harvesting period I was the most suitable long-term low-temperature storage before selling.
    24  Freshness-preserving Effects of 1-methylcyclopropene and Melatonin Treatment on Mango Fruit
    YUAN Fang LI Wenzhuo WANG Chunyan LI Li LI Zhihong
    2024, 40(9):219-225. DOI: 10.13982/j.mfst.1673-9078.2024.9.1015
    [Abstract](18) [HTML](13) [PDF 14.40 M](38)
    Abstract:
    Mango fruits (Mangifera indica L.) can be kept fresh using a combined treatment of 1-Methylcyclopropene (1-MCP) and melatonin (MT). To explore its effectiveness, mangoes were treated with a combination of 0.1 mg/L 1-MCP and 0.2 mmol/L MT and stored at 25 ℃ for 10 days, and the relevant indexes of mangoes were measured every two days. The results showed that chlorophyll degradation and carotenoid content increase in mango fruit peel were delayed by the combined treatment. Furthermore, the chlorophyll content in the mango peel of the treated group was 0.078 mg/g, which was 5.27 times higher than that of the control group. The dropping of L* value, the rise of a* and b* values in the mango pulp were delayed, and the degradation of protopectin and the raising of the soluble pectin content were reduced. On the sixth day of storage, the protopectin content of the treated group was 2.53 times higher than that of the control group, while the soluble pectin content was 44.04% lower than that of the control group. Moreover, galacturonidase (PG) and cellulase (Cx) activities were inhibited significantly in the early stage of storage, and β-Gal activity was decreased. The cell structure of the pulp in the treatment group was preserved, but the flavonoid content in the pulp was reduced in the mid-storage period. In summary, the appearance of mango fruits was maintained, cell wall material degradation was delayed, and shelf-life quality was improved by the combined treatment of 1-MCP and MT.
    25  Extraction of Polysaccharides from the Stem of Lentinus edodes and Comparison of Their Immunomodulatory Activities with Those of Their Sulfated Products
    MIAO Bingbing SUN Yujiao XUE Yuanye LI Baobao CHANG Dawei
    2024, 40(9):226-237. DOI: 10.13982/j.mfst.1673-9078.2024.9.0858
    [Abstract](19) [HTML](16) [PDF 2.84 M](38)
    Abstract:
    Lentinus edodes is the second largest cultivated edible fungus in the world. During its process, of Lentinus edodes stem, a large amount of Lentinus edodes stem (LES) waste is generated, which causes resource waste and environmental pollution. In this study, LES was used as the raw material, three polysaccharides, LESPs-20, LESPs-50 and LESPs-80, were obtained from LES by water extraction then purification by step gradient alcohol precipitation, and their composition and structural characteristics were analyzed by chemical methods, high-performance gel permeation chromatography, gas chromatography and infrared spectroscopy. The results showed that LESPs-50 had the highest sugar content (84.31%) and its relative molecular weight was 477.41 ku. In addition, LESPs-20, LESPs-50 and LESPs-80 all contained Man, Glc and Gal, but their molar ratios of monosaccharides differed. All the three polysaccharides were neutral heteropolysaccharides containing β-glucosidic bonds, with glucose being the main component. The LESPs were sulfated and the differences in immunomodulatory activity between the original sample and the sulfated sample were compared in depth. The results showed that the immunomodulatory activities of the sulfated polysaccharides were superior, and they could improve the cell viability, phagocytic ability, acid phosphatase activity and the amount of secreted NO of RAW 264.7 cells. The higher the content of sulfate group, the better the immunomodulatory activity. The results of this study will provide a theoretical basis for the high-value development and utilization of the Lentinus edodes stem.
    26  Formula Optimization of the Jujube, Tremella, and Goji Berry Gel Gummies Using the Response Surface Method
    RUAN Ming WANG Jiabei XU Chen ZHANG Wei XIA Tianlan
    2024, 40(9):238-247. DOI: 10.13982/j.mfst.1673-9078.2024.9.0923
    [Abstract](23) [HTML](8) [PDF 11.68 M](48)
    Abstract:
    To develop jujube, tremella, and goji berry gel gummies with unique flavor and health benefits, the sensory evaluation was considered the dependent variable, and the processing and recipe of gummies were optimized via the singlefactor experiment and response surface method. The texture characteristics and color difference parameters of the gummies from each experimental group were simultaneously measured. Finally, the microbial and physicochemical indicators of gummies were tested according to national and industry standards. The single factor experimental results indicated that the optimal amounts of gelatin, xanthan gum, concentrated jujube juice, tremella, goji berries, and rock sugar to be added are 6, 0.75, 55, and 45 g, respectively. Furthermore, konjac gum had little effect on the sensory score of gummies; therefore, 3 g was recommended. The influence of various factors on the chewiness, L*, a*, and b* values of gummies was consistent with the sensory evaluation. The sensory score improved when the elasticity of the gummies was between 1.55~2.68 mm, adhesiveness was between 1.83~2.80 N, chewiness was between 4.26~7.40 mj, L*value was between 30.41~50.56, a* was between 8.06~11.29, and b* was between 7.32~10.87. The response surface method indicated that the optimal process and recipe were as follows: 5.8 g gelatin; 0.75 g xanthan gum; 56 g concentrated jujube juice, tremella, and goji berries; and 44 g rock sugar. The total colony count, coliforms, weight loss due to drying, and reducing sugar of gummies were 829 CFU/g, 27 MPN/100 g, 21.9 g/100 g, and 26.4 g/100 g, respectively, which all met the necessary requirements. The jujube, tremella, and goji berry gel gummies prepared with the optimum recipe exhibited a reddish brown color, good transparency and chewiness, strong jujube flavor, and an aroma of tremella and goji berries.
    27  Changes in the Structure and Gel Properties of Golden Pomfret Myofibrillar Protein Induced by Linoleic Acid-mediated Oxidation
    CHEN Guanyi XU Chencai LI Jialing LI Xin ZHANG Weijian CHEN Chunbei WANG Zefu LIU Shucheng
    2024, 40(9):248-256. DOI: 10.13982/j.mfst.1673-9078.2024.9.0964
    [Abstract](13) [HTML](14) [PDF 2.87 M](39)
    Abstract:
    In this study, the effects of different concentrations of linoleic acid (0, 10, 20, and 50 mmol/L) for mediating oxidation on the gel strength, gel water retention, and gel water distribution of golden pompano myofibrillar protein through constructing a linoleic acid-mediated golden pompano fish flesh oxidation system. The results showed that the effect of oxidation on the gel properties was most obvious at a linoleic acid concentration of 10 mmol/L, with the centrifugal loss and cooking loss reaching the smallest (5.39% and 5.94%, respectively), while the gel strength reaching the maximum value (333.24 g). With the increase of linoleic acid concentration, the carbonyl content of myofibrillar protein increased from 2.86 nmol/mg to 6.65 nmol/mg, and the total sulfhydryl group content decreased from 63.58 nmol/mg to 58.69 nmol/mg. The molecular weight change revealed that with the increase of the degree of protein oxidation, the surface hydrophobicity and intrinsic fluorescence intensity showed a tendency of initial increase then decrease, indicating that moderate linoleic acid oxidation (≤10 mmol/L) could cause protein molecules to unfold moderately, forming a gel product with good textural properties and high water retention; whilst excessive linoleic acid oxidation (>10 mmol/L) caused excessive oxidation of proteins, leading to cross-linking of protein molecules and aggregation of protein molecules, thereby declining the textural properties of protein gels. This study elucidates the effects of linoleic acid oxidation on the post-processing characteristics of golden pomfret and promote the development of the golden pomfret industry.
    28  Development and Evaluation of Antioxidant Effects of Polygonatum sibiricum and Raspberry Health Beverages
    LIU Haiyan YU Shuisheng WANG Zhongjia HUANG Hao HOU Jing
    2024, 40(9):257-269. DOI: 10.13982/j.mfst.1673-9078.2024.9.0919
    [Abstract](22) [HTML](16) [PDF 6.51 M](45)
    Abstract:
    Polygonatum sibiricum and raspberry are traditional ingredients both for medicinal purposes and in food, featuring good antioxidant effects. A nutritious health beverage was developed using P. sibiricum and raspberry extracts as the main ingredients, with Polygonatum polysaccharide and total raspberry flavonoids as the main active ingredients. An evaluation of the in vitro antioxidant effect of this health beverage was performed. Orthogonal tests showed that the highest Polygonatum polysaccharide extraction yield could reach 17.94% when using ultrasonic treatment at a temperature of 60 ℃, 80 min, and a solid-liquid ratio of 1:20. The total raspberry flavonoids were also extracted, with the highest extraction yield at 5.36% when 0.9 g/L pectinase was added, the enzymolysis time and temperature were 225 min and 45 ℃. The optimal formula of the health beverage was determined using a response surface experiment, designed as follows: The ratio of P. sibiricum and raspberry extract was 3:7, concentration of xylitol was 60 g/L, and concentration of citric acid was 0.3 g/L. The sensory evaluation score for this formula was 94 points. The results of the antioxidant test in vitro showed that the scavenging rate of Polygonatum-raspberry health drink to DPPH free radicals was 79.35%, scavenging capacity to ABTS+ free radicals was 79.35 mmol/L Trolox equivalent, and antioxidant capacity measured by the FRAP method was 1.56 mmol/L FeSO4 standard equivalent. In addition, the results of the cell counting kit-8 (CKK-8) assay also indicated that the Polygonatum sibiricum-raspberry health beverage significantly mitigated the H2O2-induced damaging effects of PC12 cells, restoring the cell proliferation rate from 61.55% to 81.37%. This health drink exhibited good antioxidant effects, provides a foundation for follow-up research and development of other P. sibiricum and raspberry health products, also promoting local P. sibiricum and raspberry industries.
    29  Enhanced Extraction of Ingerol from Ginger Using Pulsed Electric Fields and Process Optimization
    LI Xiaojuan ZHONG Li PENG Kaifeng YIN Jun ZENG Xin'an LIU Zhiwei HAN Zhong
    2024, 40(9):270-277. DOI: 10.13982/j.mfst.1673-9078.2024.9.1042
    [Abstract](14) [HTML](8) [PDF 5.24 M](38)
    Abstract:
    Pulsed electric field (PEF) is a novel non-thermal physical field processing technology used in the sterilization and enzyme inactivation of fluid foods, presenting an substantial amount of research on its applications. In recent years, the superior cell wall-breaking capability of PEF, known as “electroporation,” has attracted increasing attention, and its ability to enhance wall breaking and intracellular functional component extraction has gradually become a popular research topic. The extraction rates of gingerol from ginger were compared by different extraction processes (traditional solvent extraction technique [TET], ultrasonic-assisted extraction technique [UET], soxhlet extraction technique [SET], and pulsed electric field assisted extraction [PEF]). The parameters for the PEF method of extracting gingerol was then optimized by the response surface method. Results indicated that compared to TET, UET, and SET, the PEF method produced the highest extraction yield of gingerol, reaching 13.36 mg/g•DW. Further steps were taken based on single factor and response surface experiment design, and the optimal process parameters for extracting gingerol from ginger by PEF were obtained as follows: electric field intensity: 2.0 kV/cm, pulse frequency: 22, and pulse width: 19 μs, Under this optimal condition, the extracted amount of gingerol was mg/g•DW, an increase of 49.75% compared to the traditional solvent extraction method (9.81 mg/g•DW). This study shows that PEF is the superior extraction methods in enhancing gingerol extraction from ginger and with great application prospects.
    30  Comparison Analysis of the Quality of Quick-frozen Prepared Chicken Chops Treated by Different Thawing Methods
    LYU Yizhong HUANG Wenquan KAN Qixin QIU Shuxian CHEN Jincheng YANG Han WANG Xiangpeng SONG Mingyue
    2024, 40(9):278-287. DOI: 10.13982/j.mfst.1673-9078.2024.9.1016
    [Abstract](21) [HTML](18) [PDF 2.62 M](37)
    Abstract:
    In order to compare the quality of quick-frozen prepared chicken chops treated by different thawing methods, five conventional thawing methods were used to thaw the prepared chicken chops, and the evaluation of their quality was performed through measuring relevant indicators. The results showed that microwave thawing was the fastest (156 s), and low-temperature thawing was the slowest (28 806 s). The sensory scores of the prepared chicken chops treated by low temperature thawing and static water thawing were higher (85.2 and 84.8 points, respectively). Microwave thawing was beneficial to maintaining the water-holding capacity of the chicken chops. There were no significant differences in the L* values of the prepared chicken chops treated by different thawing methods (P>0.05). The a* value of the static water thawing group was the highest (18.84), while the b* value of the microwave thawing group was the highest (6.43). The hardness and shear strength of the samples treated by microwave thawing were the highest, showing significant differences compared with other thawing groups (P<0.05). The texture characteristics and tenderness of the samples treaded by air-fryer thawing were better. The results of electronic nose analysis indicated that the aroma of chicken chops could be well retained by the static water thawing and low-temperature thawing. The TVB-N value of the chicken chops after thawing in the air fryer was the highest (14.35 mg/100 g), and the total bacterial count of chicken chops after the low-temperature thawing was the highest (3.44 lg CFU/g). Static water thawing was beneficial for maintaining the freshness and hygiene of chicken chops. The microscopic images showed that the room temperature thawing, static water thawing, and low-temperature thawing were more conducive to maintaining the original tissue structure of the sample. In summary, in terms of overall thawing rate and quality post thawing, static water thawing was a better way for defrosting prepared chicken chops.
    31  Effects of Turmeric Extract on the Antioxidant Activity and Gel Properties of Yak Myofibrillar Protein
    LU Haili QU Sha TANG Shanhu LI Sining CAI Yinchuan HAO Gang
    2024, 40(9):288-295. DOI: 10.13982/j.mfst.1673-9078.2024.9.0828
    [Abstract](19) [HTML](11) [PDF 2.25 M](47)
    Abstract:
    In this study, turmeric extract was added during the oxidation process of yak myofibrillar protein (MP) induced by the hydroxyl radical oxidation system, to study the effects of the turmeric extract on the physicochemical properties and structure of oxidized protein, as well as the structure and digestibility of MP gel. The research results showed that when the concentration of turmeric extract was lower than 200 μg/mL, the turmeric extract had no significant effect on the carbonyl and thiol contents , solubility, and water-holding capacity of the oxidized MP (P>0.05); When the concentration of turmeric was 200~800 μg/mL, the carbonyl content of the oxidized MP decreased to 7.44 nmol/mg, and the sulfhydryl content, solubility, whiteness, water retention and gel strength increased, with the maximum values being 41.6 nmol/mg, 29.79%, 81.37, 90.44%, and 59.32, respectively. The turmeric extract significantly inhibited protein oxidation; However, as the concentration of the turmeric extract continued to increase, the phenolic substances in the turmeric extract could destroy the molecular structure of protein and the properties of gel. The addition of turmeric extract had no significant effect on the in vitro digestibility of yak meat MP gel (P<0.05). The turmeric extract showed good antioxidant activity during yak meat MP oxidation in the mass concentration range of 200~800 μg/mL, which provides a certain theoretical basis for yak m eat antioxidation.
    32  Effects of Optimal Composite Sugar Permeation Formula for Non-thermal Osmotic Dehydration for Preserving Apricots by Response Surface Methodology
    ZHANG Yanan FENG Zuoshan BAI Yujia DUAN Jihua LI Chao
    2024, 40(9):296-306. DOI: 10.13982/j.mfst.1673-9078.2024.9.1022
    [Abstract](18) [HTML](13) [PDF 2.73 M](37)
    Abstract:
    The complicated processing steps in the production of dried apricots were addressed. Li Guangxing, a special fruit of Xinjiang, was used as the raw material. A composite sugar permeation with effects such as hardening, color protection, osmotic dehydration, and preservation was used along with a non-thermal osmotic dehydration process to explore the best low-temperature osmotic dehydration process non-thermal for making fresh apricot into preserved fruit. The effect of composite solution combined with non-thermal osmotic dehydration treatment on the quality of preserved fruit was measured using single-factor experiments and a fuzzy mathematical sensory model, taking sensory quality, physicochemical properties, and nutritional components as indexes. A response surface methodology was used to design and optimize the experiment, process, and analyze the data. The results showed that the saccharifying formula of the composite sugar permeation should be: 1.0% CaCl2+0.8% colorant (0.20% L-cysteine +0.20% ascorbic acid+0.60% citric acid) and sugar syrup (sucrose: granulated sugar=2:8) (the proportions above were calculated according to the mass fraction). The fuzzy sensory scores of preserved apricots processed by non-thermal osmotic dehydration treatment with the above formula were 84.10, hardness was 3 636.50 g, total sugar content was 39.20 mg/100 g, titratable acid content was 1.52%, Vc content was 6.60 mg/100 g, the color difference value was 38.41, POD enzyme activity was 1.72 U/g, and relative PPO enzyme activity was 1.21 U/g. In summary, compared with the traditional process, the preserved apricots treated under this process exhibited the best quality, showing an improved retention rate of nutrients and enhanced sensory properties, and the preserved apricots had retained the fresh fruit flavor. This study provides a theoretical basis for the non-thermal processing of preserved fruit.
    33  Extraction and Functional Characterisation and Structural Analysis of the Collagen from Bovine Fascia
    DI NALA•Hailati YANG Shanglin REN Xiumei CHEN Lianhong
    2024, 40(9):307-315. DOI: 10.13982/j.mfst.1673-9078.2024.9.0883
    [Abstract](26) [HTML](15) [PDF 2.60 M](44)
    Abstract:
    In this experiment, collagen was extracted from the raw material, bovine fascia, and the extraction process was optimized, the functional properties such as water absorption, oil absorption, solubility, emulsify capacity and foaming capacity were determined, and the structural characteristics of bovine fascia collagen were analyzed by electron microscopy, ultraviolet spectroscopy, Fourier transform infrared spectroscopy, and amino acid auto-analyser. The results showed that the optimal process of bovine fascia was 1:25 material-liquid ratio, 80 ℃ , and extraction time of 12 h; the water-absorbing capacity of bovine fascia collagen was 2.11 mL/g; the oil-absorbing capacity reached a maximum of 15.6 mL/g at 60 ℃ ; the solubility reached a maximum of 98.47% at pH value 10.0; the emulsify capacity reached a maximum of 17.8 m2/g at pH value 2.0, and the emulsion stability was 88.9% at pH value 6.0; the foaming capacity and foam stability were 16.46% and 74.2% at pH value 6.0. The results of electron microscopy showed that the collagen had an intertwined and curved structure, exhibiting the fibrous characteristics of collagen; the results of ultraviolet spectroscopy showed that the collagen of bovine fascia had obvious absorption peaks near 230 nm; the results of Fourier transform infrared spectroscopy showed that the collagen contained amide A, amide B, amide Ⅰ, amide Ⅱ and amide Ⅲ, with a complete triple-helical structure; The amino acid results showed that the protein extracted through the optimized process conformed to the amino acid composition characteristics of collagen, Gly-Xaa-Yaa. The above results show that the collagen extracted by the hot water method is a structurally complete type I collagen. This experiment can provide a scientific basis for further development and utilisation of the resources of bovine fascia resources.
    34  Effect of Different Storage Methods on the Flavor Substances of Hand-pulled Tibetan Mutton
    FANG Jie SUN Wancheng LUO Yihao SUN Yang
    2024, 40(9):316-324. DOI: 10.13982/j.mfst.1673-9078.2024.9.1034
    [Abstract](25) [HTML](13) [PDF 5.74 M](45)
    Abstract:
    Tibetan mutton chops were used as the raw materials to make hand-pulled Tibetan mutton. The effects of different storage temperatures and storage times on the edible quality and flavour attenuation of hand-pulled Tibetan mutton were investigated. It was found that frozen storage could minimize the deterioration of the edible quality of hand-pulled Tibetan mutton. Headspace solid-phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS) were used to detect the volatile flavor substances in the hand-pulled mutton. The analysis results showed that a total of 23 flavour substances were detected in the handpulled mutton made by the optimal process, mainly aldehydes, alkanes, esters, ketones, alcohols, olefins and furans. The effects of storage conditions on the edible quality and flavour attenuation of the hand-pulled mutton were in the following order: storage temperature, ambient temperature (25 ℃) > refrigeration (4 ℃) > freezing (-20 ℃); storage time, 72 h > 48 h > 24 h. These results show that refrigeration and freezing can effectively slow down the deterioration of flavour substances during storage and prolong the storage time. It provides a theoretical basis for the preservation of the flavour of hand-pulled mutton during processing and storage.
    35  Pattern Recognition of High-temperature Daqu and Rapid Infrared Spectroscopy-based Melanoidin Quantification
    WANG Fan SHANQI Muge LU Jun TANG Ping FENG Haiyan WANG Li BI Rongyu LI Changwen
    2024, 40(9):325-332. DOI: 10.13982/j.mfst.1673-9078.2024.9.0954
    [Abstract](21) [HTML](20) [PDF 3.61 M](42)
    Abstract:
    To accurately identify the three different types of high-temperature sauce-flavor Daqu, 30 samples were collected from storage and subjected to mid-infrared spectra. The three Daqu categories (black, yellow, and white) clustered separately in the principal component analysis. Furthermore, a pattern recognition model was established based on midinfrared spectroscopy combed with partial least squares discriminant analysis (PLS-DA). With an R2Y of 0.956 and a Q2 of 0.906, the model effectively distinguished the different qualities and types of Daqu, offering a data-driven basis for feeding the materials during production. A near-infrared spectroscopy based quantitative model involving 60 samples during different fermentation processes was established to rapidly quantitate melanoidins in Daqu. The obtained spectrum was processed by multiplicative scatter correction (MSC) and first-order derivatives. The PLS model achieved optimal results in the range of 10 000~4 000 cm-1 and when the principal component was 8. The coefficient of determination for the calibration set (R2Cal) was 0.987 7, root mean square error of calibration (RMSEC) was 0.169 6, coefficient of determination for the validation set (R2Val) was 0.900 7, and cross-validation root mean square error (RMSECV) was 0.491 1. An external prediction with 15 samples was conducted to validate the reliability of the model, yeilding a root mean square error of prediction (RMSEP) of 0.460 6. The ratio of the standard deviation to the prediction standard deviation (RPD) was 2.63. Furthermore, there is no significant differences between the near-infrared method and the reference method (P=0.772). Therefore, this model can effectively predict melanoidin content in unknown Daqu samples. This method could be applied to the rapid quality evaluation of Daqu due to its convenience, with a detection time of only 10~15 min and an efficiency that is at least eight times higher than the traditional method.
    36  Evaluation of Accuracy of Biochip Kit for Detecting Five Types of Veterinary Drug Residues in Animal-derived Foods
    ZHU Jingyi CHEN Hongfan TANG Dipeng LU Huiyuan SHEN Weijian DING Tao XU Danke
    2024, 40(9):333-345. DOI: 10.13982/j.mfst.1673-9078.2024.9.1005
    [Abstract](27) [HTML](13) [PDF 2.87 M](50)
    Abstract:
    In the study, the accuracy of the detection results of multiple veterinary drug residues in animal-derived foods was evaluated based on the microarray biochip kit method. The microarray biochip kit method was used to determine the residues of quinolones, tetracyclines, florfenicol, sulfonamides, and trimethoprim in five animal-derived food matrices, including chicken, fish, pork, dairy products, and honey. The detection and quantification limits of the biochip kit method were examined, and the accuracy of the results was evaluated. The results showed that the detection limit and quantification limit of the 5 types of veterinary drug residues in the 5 food matrices all met the requirements. Three matrices including fish, honey, and dairy products were selected for spiking detection, and the spiked recovery rates of the 5 types of veterinary drug residues were in the range of 72.58%~119.87%, with RSD values ranging from 0.21% to 22.49%. Compared with the confirmation method, there were no false positive or false negative results, and the accuracy was good. The results indicate that the biochip kit method is rapid, requires low cost, and has accurate and reliable results and broad application prospects in simultaneous screening of multiple veterinary drug residues in animal-derived foods.
    37  Advances in Bacteriophage Taxonomy Techniques
    HUANG Shixuan ZHU Bin HE Jiaxin LI Ying XUE Liang ZHOU Xingyou WU Junquan CHEN Moutong ZHANG Jumei WU Qingping YANG Meiyan
    2024, 40(9):346-358. DOI: 10.13982/j.mfst.1673-9078.2024.9.1146
    [Abstract](62) [HTML](16) [PDF 2.48 M](83)
    Abstract:
    Bacteriophages are a class of viruses that parasitize bacteria, specifically recognize, and kill them. Bacteriophages have the potential to replace antibiotics, especially in the field of food safety, addressing the threat of pan-drug-resistant pathogenic microorganisms in the era of "human-environment-food" ecological chain. Bacteriophage taxonomy is an important discipline to elucidate the evolution and development patterns among the species. In recent years, with the advancements of next-generation sequencing, culturomics and other technologies, many new technological advances and challenges have emerged in bacteriophage taxonomy. By reviewing the development of bacteriophage taxonomy, this study identified the advantages and disadvantages of commonly used taxonomy techniques. Simultaneously, the paper systematically summarizes the specific scheme of bacteriophage evolutionary taxonomy, focusing on the frontier progress of taxonomic scale and phylogenetic construction. Finally, this study summarizes the recent progress of bacteriophage taxonomic technology, specifically recommending a reliable process of pure culture bacteriophage taxonomy, and discussing the challenges and requirements of culture omics, meta-virome and bacteriophage analysis techniques of bacteriophage taxonomy. This paper provides a reference for the further progress of phage taxonomic techniques.
    38  Research Progress on the Main Active Components of Jujube and Their Functional Activities
    WU Zhe ZHU Jiamin LIU Jun FU Xiaoyu LOU Lei TU Yixian QIN Xinzheng AHMATJAN•Ahat
    2024, 40(9):359-369. DOI: 10.13982/j.mfst.1673-9078.2024.9.0921
    [Abstract](54) [HTML](14) [PDF 2.38 M](57)
    Abstract:
    Jujube, which is rich in nutrients and active components, is a high-quality resource for both medicinal and edible applications, as consumer demand for jujube shifts from pursuing yield to quality, people pay increasing attention to the nutritional value and biological activity of jujube. There are many kinds of active components in jujube, their mechanism of action is complex, and the contents of active components vary in jujube from different places of origin and varieties, and their functional activities also differ. Therefore, clarifying the relationship between the main active components and their functional activities, and analyzing their mechanisms of action is of great significance for guiding the further development and use of jujube. This study examined the main active components of jujube and reviewed literature on its biological activities, such as antioxidant, anti-inflammatory, anticancer, immunomodulatory and liver protection. The study further discussed the mechanism of action of these components and their current research status, aiming to offer references and insights for the deep processing and efficient utilization of jujube resources.
    39  Research Progress on the Synthesis and Photoregulation of Glycoalkaloids in Potatoes
    ZHANG Xiaolu JIANG Hong WANG Ya ZENG Fankui SU Xuan
    2024, 40(9):370-378. DOI: 10.13982/j.mfst.1673-9078.2024.9.1057
    [Abstract](27) [HTML](14) [PDF 2.36 M](44)
    Abstract:
    As a naturally occurring secondary metabolite in potatoes, glycoalkaloids (GAs) not only help plants resist attacks from insects and microorganisms, but are also used in medical research due to their extensive pharmacological activities. However, high levels of glycoside alkaloids pose a threat to human life and health. GA biosynthesis begins with acetyl-CoA, in which cholesterol is an important synthesis intermediate. Cholesterol is then synthesized into GAs via a series of reactions, including hydroxylation, oxidation, transamination. GA synthesis is affected by genetics, cultivation, storage methods, and environmental factors. Light is an important environmental signal for regulating the growth and development processes of plants. GA biosynthesis is also regulated by light signals, which can significantly increase their content. In addition, plant hormones are also involved in the GAs biosynthesis pathway as endogenous signals that affect light responses. In this study, the characteristics, biosynthetic pathways, photoregulatory mechanisms, extraction, and detection methods of potato GAs are reviewed to further our understanding of glycoalkaloids and their molecular regulation mechanisms.
    40  Research Progress on Biosynthesis Pathway and Yproduction Enhancement Strategies of γ-decalactone
    HU Junpeng CHEN Rongqiao LIANG Ming XIAN Yanping WU Yuluan BAI Weidong HOU Xiangchang
    2024, 40(9):379-387. DOI: 10.13982/j.mfst.1673-9078.2024.9.1059
    [Abstract](19) [HTML](12) [PDF 1.94 M](57)
    Abstract:
    γ-Decalactone (GDL), a lactone compound, contains flavors reminiscent of coconut, cream, and peach. It naturally occurs in fruits and fermented products and is widely used in edible flavors, cosmetics, and chemical industries. Natural γ-decalactone supply is insufficient to meet the increasing demand of consumers. γ-decalactone obtained by chemical synthesizing are racemes with no optical activity, low safety, and are harmful to the environment. However, γ-decalactone synthesized using biological fermentation has a similar structure and is naturally equivalent to that of naturally extracted γ-decalactone obtained from plants and fruits; presenting high popularity among consumers. Hence, the microbial biosynthesis of γ-decalactone presents a vast research prospect. This article reviews the biosynthesis pathways of γ-decalactone and summarizes production enhancement strategies, such as genetic engineering, strain mutagenesis, increasing substrate dispersion, optimizing fermentation conditions, cell immobilization, and in situ product removal. Finally, the current challenges and future prospects of the biosynthesis of γ-decalactone are discussed.
    41  Edible Bird's Nest Peptides, Related Products, and Health Benefits: Research Overview
    GUO Baozhong
    2024, 40(9):388-397. DOI: 10.13982/j.mfst.1673-9078.2024.9.1058
    [Abstract](34) [HTML](16) [PDF 1.75 M](42)
    Abstract:
    Edible bird's nest is a biologically derived consumable product primarily made from the secretion of the submandibular gland of swiftlet birds. With a long history, it is regarded as a precious tonic in the East. The hydrolyzate of edible bird's nest, known as edible bird's nest peptide, exhibits superior biological activities in some areas compared to the traditional edible bird's nest. This review covers the origin and basic composition of edible bird's nest, gives an overview of edible bird's nest peptides, their preparation methods, compositional characteristics, health effects, scientific and technical issues in their research and applications, application, and market trends. Edible bird's nest peptide preparation methods include water extraction, enzymatic hydrolysis, simulated digestion, and physical field-assisted enzymolysis. The preparation method greatly influences its composition, structure, and molecular weight, resulting in differing functional properties. Due to its unique structure and molecular weight distribution, the administration methods of edible bird's nest peptide differ from traditional edible bird's nest; it can be used both orally and topically. In terms of health benefits, edible bird's nest peptide has demonstrated unique benefits in various areas, such as antioxidant, anti-aging, skin whitening, anti-inflammatory, skin protection, antiviral, immunoregulation, and neurodegenerative disease improvement. Notably, in certain areas, edible bird's nest peptides showed characteristics superior to edible bird's nest, such as skin whitening. However, certain issues regarding edible bird's nest peptides remain, such as low efficiency in preparation methods, unclear amino acid sequences, unclear core peptide segments, and a small market size. Continuous effort is required for basic research and standardization. This study could serve as a theoretical reference for the technological innovation and modernization of edible bird's nest peptide development.

    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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