Abstract:We used AML12 normal mouse liver cells as a model to investigate the ameliorating effect of lycopene on patulin-induced apoptosis. Control and treated cells were subjected to CCK-8 assays, and the protective effect of lycopene on cell membranes was detected by lactate dehydrogenase (LDH) release assays. Levels of reactive oxygen species (ROS) and superoxide dismutase (SOD) were also measured. Cell morphological changes were observed via fluorescence microscopy. Apoptosis rates were detected via Annexin V-EGFP/PI staining, and expression levels of apoptosis-related proteins, including Chop, Grp78, Caspase-12, Caspase-9, Caspase-3, Bcl-2, and Bax, were determined via Western blotting. CCK-8 assay results revealed that patulin-induced apoptosis of AML12 cells could be significantly inhibited by lycopene. Cell viability was 57.09% after treatment with 6 μmol•L-1 patulin. When cells were pre-incubated with lycopene for 24 hours and treated with 6 μmol•L-1 patulin, cell viability was 73.84%. LDH release by cells pretreated with lycopene was 29.25% lower than that of cells incubated with patulin alone, indicating that cell membrane integrity can be effectively protected by lycopene. Annexin V-EGFP/PI staining showed that lycopene could reduce the patulin-induced apoptosis and necrosis rate from 38.24% to 25.57%, with the prevalence of late-stage apoptotic cells decreasing by 9.37%. Cell redox system index measurements showed that the SOD activity decline caused by patulin could be inhibited by lycopene, thereby reducing excessive ROS production. These results demonstrate that patulin-induced apoptosis of AML12 normal mouse liver cells could be significantly inhibited by lycopene through modulation of the endoplasmic reticulum stress pathway. These finding provide a theoretical foundation for lycopene’s hepatoprotective mechanism.

Abstract:We investigated the impacts of exopolysaccharides isolated from Bacillus velezensis SN-1 (referred to as rEPS-2) on human hepatocellular carcinoma HepG2 cells, including their influence on apoptosis. HepG2 cells were treated with rEPS-2 for 48 hours, and their morphological characteristics were observed using an inverted microscope and fluorescence microscopy. An MTT assay was employed to examine the effects of rEPS-2 treatment for 24 and 48 hours on HepG2 cell survival and proliferation. The impact of treatment on cell cycle distribution was analyzed by flow cytometry. The inhibitory effects of rEPS-2 on HepG2 cells were time and dose dependent. At an rEPS-2 concentration of 2 mg•mL-1, inhibition of cell proliferation reached 72.35%. Flow cytometry analysis using Annexin V/PI double staining indicated dose dependent induction of G1/S phase arrest, with an increased percentage of cells in G0/G1 phase. rEPS-2 also increased the activity of apoptosis-associated enzymes Caspase-9 and Caspase-3. After 48 hours of treatment with rEPS-2, Caspase-3 and Caspase-9 activities increased to 140% and 162%, respectively. In conclusion, rEPS-2 displays significant in vitro antiproliferative efficacy against HepG2 cells. These findings provide a reference and supportive data for rEPS-2 development and application.

Abstract:To investigate the inhibitory effect of ginsenosides Rg5 on cancer cells, the underlying mechanisms, and its safety profile, a CCK-8 assay was conducted to screen for sensitive cancer cell lines. Rg5 mechanisms and safety were evaluated using various assays. Flow cytometry was applied to evaluate Rg5 apoptotic and cell cycle modulating effects in sensitive cancer cells. Rg5’s inhibitory effects on cancer cell migration and invasion were examined using scratch and Transwell assays. Western blot analysis was performed to evaluate Rg5’s effect on the expression of certain cell proteins. Complexes of Rg5 with MMP-2 or MMP-9 were simulated using Auto Dock. The safety of Rg5 was evaluated in vivo in animal experiments. Among Hela, MCF-7, HCT116, HepG2, A549, SiHa, and CaSki cells, Hela cells were the most sensitive to Rg5, with a 72 h-IC50 value of 53.02 μmol•L-1. Rg5 could induce Hela cell apoptosis, arrest Hela cells at G2/M phase, and inhibit HeLa cell migration and invasion. Western Blot analyses demonstrated that Rg5 could activate the mitochondrial apoptosis pathway and reduce the expression of MMP-2, MMP-9, E-cadherin, and cancer cell stemness factors. Auto Dock simulation indicated that Rg5 could bind within the hydrophobic pockets of MMP-2 and MMP-9. In vivo safety experiments showed that Rg5 caused no significant changes in liver and kidney function, routine blood parameters, or major organs in mice. As a natural product, Rg5 can induce apoptosis by activating the apoptotic pathway and can suppress Hela cell invasion by downregulating the expression of cancer stemness related factors and associated proteins. The results provide theoretical support for further development and utilization of Rg5 in functional food and health products.

Abstract:To examine the inhibitory activity of Free Polyphenol from Hull of Tartary Buckwheat (FPH) on HT-29 human colon cancer cells and the mechanisms of such activity, ultrasound-assisted acetone extraction was employed to obtain FPH. Polyphenol content was determined using the Folin-Ciocalteu colorimetric method, and FPH components were identified by ultra-performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS). The inhibitory activity of FPH on HT-29 human colon cancer cells was evaluated using cell proliferation and colony formation assays as well as flow cytometry. FPH effects on Caspase-3 and Caspase-9 activity, and expression of apoptosis-related proteins Bax and Bcl-2 in HT-29 human colon cancer cells were detected using spectrophotometry and enzyme-linked immunosorbent assay (ELISA). Regulation of reactive oxygen species (ROS) production in HT-29 human colon cancer cells by FPH was analyzed using the DCFH-DA fluorescent probe method. FPH exhibited significant anti-proliferative activity against HT-29 cancer cells (IC50 value of 0.485 mg•mL-1), significantly reducing cancer cell colony survival, with a colony formation rate of only 4.62% at 500 μg•mL-1 FPH. FPH reduced expression of the proapoptotic factor Bax, inhibited the anti-apoptotic factor Bcl-2, and regulated Caspase-3 and Caspase-9 activities, thereby inducing tumor cell apoptosis and inhibiting their proliferation. The apoptosis rate reached 14.89% at 500 μg•mL-1 FPH. This study reveals application prospects for prevention of tumor cell proliferation and induction of apoptosis.

Abstract:We investigated potential mechanisms underlying the beneficial effects of long-chain inulin against eczematous dermatitis in aging mice. The effects of long-chain inulin at mass fractions of 5% and 20% on eczema induced by D-galactose combined with 2,4-Dinitrochlorobenzene (DNCB) in aging mice were analyzed after feeding the mice for three weeks. Pathological changes in skin and colon tissues, inflammation-related factor levels in serum, spleen, liver, thymus, and colon tissues, and fecal microbiota were evaluated. Low and high dose long-chain inulin intervention alleviated skin damage and ameliorated pathological changes in colon tissues. Epidermal thickness decreased by 32.07% and 22.63% in low and high dose long-chain inulin treated groups, respectively. Expression of Interleukin-1 Beta (IL-1β) and Interleukin-6 (IL-6) mRNA in colon and the IL-6 and Interleukin-10 (IL-10) protein levels in serum, spleen, liver, and thymus were significantly decreased. The results of 16S rRNA sequencing showed that relative abundances of Verrucomicrobia, Verrucomicrobiaceae, Akkermansia and Clostridium were significantly higher in the model group. Intervention with different doses of long-chain inulin significantly decreased the relative abundances of these bacterial taxa, restoring them toward levels comparable to those of the blank control group. In comparison with the model group, the relative abundances of Bacteroidetes, Bacteroidaceae, and Bacteroides were significantly elevated, and the relative abundances of Firmicutes, Lactobacillaceae, and Lactobacillus significantly decreased after high-dose long-chain inulin intervention. These results provide a theoretical basis for long-chain inulin dietary intervention for age-related eczematous dermatitis.

Abstract:To increase the value of pumpkin seed meal and investigate the activity and mechanism of pumpkin seed protein peptides in delaying muscle atrophy, pumpkin seed protein-derived peptides were prepared from pumpkin seed meal using enzymatic hydrolysis. The preparation process was optimized, and the ability of pumpkin seed protein peptides to delay muscle atrophy was evaluated. Different proteases were employed to hydrolyze pumpkin seed meal, and proteinase screening, single-factor experiments, and response surface methodology (RSM) experiments were carried out. By evaluating the effects of the enzymatic hydrolysis products on oxidative stress, inflammation, and mitochondrial function, the mechanism of muscle atrophy retardation was explored. Pumpkin seed protein peptides prepared via dual-enzyme complex hydrolysis using alkaline protease and trypsin displayed the most potent effects. The optimal process conditions included 3.50 hours of hydrolysis, an alkaline protease to trypsin ratio of 2.97:1, and an enzyme dosage of 0.76%. Pumpkin seed protein peptides prepared under these conditions could increase the Caenorhabditis elegans body bending frequency to 20.63 times/30 s, significantly greater than that of the non-intervention group (13.30 times/30 s). Pumpkin seed protein peptides under optimal conditions also exhibited excellent antioxidant activity (a 2.50-fold increase in CAT activity, a 0.49-fold increase in GSH activity, and a 75.21% reduction in MDA level), anti-inflammatory activity (a 41.95% reduction in TNF-α and a 69.57% reduction in IL-6), and mitochondrial function (a 1.10-fold increase in ATP). This study identified a satisfactory process to prepare pumpkin seed protein peptides and confirmed the ability of pumpkin seed protein peptides to improve locomotion in nematodes and enhance the antioxidant, anti-inflammatory, and mitochondrial function of C2C12 cells. These findings provide a theoretical basis for the use of pumpkin seed protein peptides to delay muscle atrophy.

Abstract:Common margarine contains high trans fats, and excessive consumption may increase the risk of developing cardiovascular and cerebrovascular diseases. To mitigate this, the present study used beeswax as a wall material to encapsulate Ganoderma lucidum polysaccharides (GLP) and developed a GLP emulsion gel with anti-fatigue effects as a cream improver. Properties of the GLP emulsion gel were determined using a zeta potential meter and laser granulometry, which confirmed that it had good rheology and stability. The GLP encapsulation process was optimized using single-factor and response surface methodology (RSM) experiments. Results showed that the GLP encapsulation rate reached a maximum value of 93.21% when the PGPR was 2.3%, the oil phase accounted for 58%, the emulsion temperature was 76 ℃, and the homogenization time was 5.7 min. Addition of the GLP emulsion gel to the plant cream resulted in a reduced particle size and significant increase in the homogeneity and stability of the emulsion. Texture analysis showed that plant cream hardness, viscosity, and elasticity increased by 22.58%, 9.23%, and 18.42%, respectively, with plant cream hardness reaching 14.28 gf. The absolute electrical potential increased to 28.26 mz, and the emulsion gel exhibited good freeze-thaw stability. Animal experiments confirmed that mice ingesting the GLP emulsion gel showed elevated blood urea nitrogen levels and whole blood lactic acid content and decreased hepatic glycogen levels in a dose-dependent manner, with significant anti-fatigue activity observed. These findings demonstrate that GLP emulsion gels can improve the processing characteristics of plant creams and provide support for future health food development.

Abstract:To enhance the regulatory network of the Zn2Cys6-type transcription factor, PdTP1, this study employed transcriptome sequencing technology to screen for genes related to the biotransformation of limonene into α-terpineol by Penicillium digitatum DSM 62840 and the regulation of fungal growth. Transcriptome sequencing was performed on the wild-type P. digitatum DSM 62840 and PdTP1-silenced strains to investigate the metabolic pathways and biological functions of key differentially expressed genes (DEGs). Reliability of the transcriptome sequencing results was verified through quantitative real-time PCR. A total of 1 221 DEGs, including 499 upregulated and 722 downregulated genes, were identified. GO and KEGG analyses indicated that these DEGs were significantly enriched in the metabolism and biosynthesis of various substances, including sugars, amino acids, and fatty acids. Among them, the expression of certain genes related to terpene metabolism or synthesis, fungal growth, and the stress response were significantly regulated by PdTP1, suggesting that these genes may play important roles in regulating the biotransformation of limonene to α-terpineol and the growth of P. digitatum. Reliability of the transcriptome sequencing results was confirmed by the quantitative real-time PCR results. In summary, this study refined the regulatory network of the transcription factor, PdTP1, by examining variations in gene transcription regulated by it, providing evidence for elucidating the molecular mechanisms by which PdTP1 regulates α-terpineol biosynthesis and fungal growth.

Abstract:To develop an effective surface proteomic profiling method for Gram-negative bacteria, whose thin cell walls make them prone to cytoplasmic protein leakage, Zeolitic imidazolate framework-8 (ZIF-8) with varying degrees of degradation was used as a porous protective exoskeleton for live cells, thereby helping maintain cell morphology and physiological activity under stressful conditions. We optimized a one-pot method to synthesize ZIF-8 protective shells onto the Vibrio parahaemolyticus (VP) surface using zinc acetate and dimethyl imidazole and characterized ZIF-8 degradation kinetics under acidic PBS or EDTA treatment. A rapid and controllable method for ZIF-8 degradation and analysis was developed. Scanning electron microscopy (SEM) and energydispersive X-ray spectroscopy (EDS) revealed 99.99% VP encapsulation efficiency by ZIF-8. PBS at pH 5.0 could achieve controlled degradation of the ZIF-8 protective shell in 30 minutes, with a maximum degradation rate of 80.83%. In contrast, 50 mmol•L-1 EDTA could degrade the shell in 15 minutes, with a maximum degradation rate of 96.00%. Observation via microscopy after lysozyme digestion and ultrapure water treatment showed that cells encapsulated with ZIF-8 and subsequently degraded by EDTA or PBS could maintain cell integrity in lysozyme-treated and low osmotic pressure environments. BCA protein quantification showed that cytoplasmic protein leakage reduced by 95.16% and 94.47% after ZIF-8 encapsulation and degradation by PBS or EDTA, respectively. ZIF-8 encapsulation followed by controlled degradation creates an exoskeleton for Vibrio parahaemolyticus, effectively protecting cell morphology and reducing cytoplasmic protein leakage. These findings provide a reference method to facilitate application of surface proteome analysis for discovery of immune detection targets and vaccine development.

Abstract:To screen novel yeast strains suitable for the low-temperature fermentation of mulberry fruit wine, this study isolated and purified strains from naturally fermented mulberry broth. Yeast strains with excellent low-temperature tolerance and alcohol-producing capacity were then hierarchically screened. The selected yeast strains were further analyzed for tolerance, and their fruit wine fermentation performance and aroma characteristics evaluated. Two Pichia kluyveri strains (PK-1 and PK-2) with excellent aroma producing ability and one Saccharomyces cerevisiae strain (SC-1) with superior fermentation performance were identified. Results showed that the three strains grew well at 16 ℃, exhibiting an ethanol tolerance and high sugar and sulfur dioxide production of 15% (v/v), 400 g.L−1, and 300 mg.L−1, respectively. All strains could also tolerate fruit wine production conditions at pH 3. Fermentation tests showed that the SC-1 group reached an alcohol content of 13.26% vol. A total of 53 volatile SPXaroma compounds were identified, of which 24 were found in the SC-1 group, 32 in the PK-1 group, and 31 in the PK-2 group. Isoamyl alcohol and phenylethanol concentrations (m/v) in the SC-1 group reached 43.09 μg.mL-1 and 143.66 μg.mL-1, respectively. Phenethyl acetate concentrations (m/v) in the PK-1 and PK-2 groups reached 402.96 μg.mL-1 and 421.51 μg.mL-1, respectively, showing significant differences in key aroma components. The SC-1 strains exhibited excellent fermentation performance under lowtemperature conditions, with a notably high isoamyl alcohol content (143.66 μg.mL-1). The two PK strains showed excellent esterproducing ability, which could contribute to the development a novel floral-fruity aroma profile for co-fermented fruit wines. Overall, the results of this study provide a theoretical basis for improving the aroma profile of fruit wine.

Abstract:Benzalkonium chloride (BAC) is a commonly used disinfectant in dairy production. To investigate the effects BAC has on lactic acid bacteria (LAB) in fermented milk, the mechanisms by which BAC influences LAB gene functions and metabolic pathways were investigated using metagenomic analysis. The results identified a total of 216 LAB taxa isolated from fermented milk samples containing three different concentration levels of BAC. Streptococcus thermophilus was identified as the predominant species, accounting for 99.78%~98.45% of the total bacterial strains. BAC significantly inhibited the growth and proliferation of LAB. Gene function annotation analysis showed that 16,112 genes were annotated in the COG database, with the highest impact observed on amino acid transport and metabolic functional units. In the KEGG database, carbohydrate and amino acid metabolism were the primary pathways involved, with gene counts decreasing by 7.76%~9.10% as the BAC concentration increased. CAZy analysis indicated that glycoside hydrolases and glycosyl transferases were the most abundant enzyme families (accounting for 79.08%~80.38%), and BAC significantly upregulated genes in the GT8 family. Differential metabolic pathway analysis demonstrated that BAC downregulated glucose kinase and pyruvate kinase. This resulted in a decreased acidification capacity in the BAC2.0 sample group, potentially affecting the texture and flavor characteristics of fermented milk. These findings provide critical insights into the potential impact that BAC has on LAB and lay a foundation for further exploration of BAC-related risks in other fermented foods.

Abstract:Trans-dihydrocarvone is widely used in flavoring, pharmaceuticals, agriculture, and other fields, and possesses high economic value. To enhance production of trans-dihydrocarvone through limonene biotransformation using Klebsiella sp. O852, we analyzed its extraction process and functionally characterized the key enzymes involved in trans-dihydrocarvone production by Klebsiella sp. O852. The optimal conditions for cell fragmentation were determined by single-factor experiments and response surface analysis. Effects of metal ions, organic solvents, and inhibitors on enzyme activity were analyzed, and optimal temperature and pH values for enzyme activity were determined. Optimal extraction conditions were as follows: ultrasonication time of 21 min, material-to-liquid ratio of 1:13, and amplitude of 36%. Ferrous, manganese (II), and zinc ions significantly increased enzyme activity, while copper (II) and ferric (III) iron exerted strong inhibitory effects. One percent (V/V) of dimethyl sulfoxide (DMSO) and isopropyl alcohol increased enzyme activity to 121.64% and 142.62%, respectively. When organic solvent concentrations were increased to 5% (V/V), they exerted enhanced inhibitory effects on enzyme activity. Chloroform exhibited the most significant inhibitory effect. Among the tested inhibitors, EDTA exhibited the most significant inhibitory effect on enzyme activity. The optimum temperature for enzyme activity was 20 ℃ and the optimum pH was 9.0. These results provide a theoretical basis and technical support for industrial application of this enzyme system.

Abstract:Red kidney bean cells were isolated under atmospheric hydrothermal treatment with varying temperatures and incubation periods to elucidate how these conditions affect the structure and in vitro digestibility of starch in bean cells. A comprehensive analysis was conducted using a combination of morphological, X-ray diffraction, thermal property, and in vitro simulated digestion analyses. Results indicated that red kidney bean cells isolated at 80–100 ℃ maintained their morphological integrity. The starch within these cells was not fully gelatinized, and the crystal structure was partially disrupted, retaining a degree of relative crystallinity (12.97%~16.54%). Compared to processing duration, temperature imposed a more significant impact on the starch crystal structure. With an increase in heat treatment temperature (80~100 ℃) and incubation period (25~45 min), increases were observed in the fluorescence intensity of the intracellular dextran isothiocyanate probe, in vitro digestion rate of starch (0.004 6~0.006 6 min−1), and degree of digestion (56.25%~69.25%). Between 80 and 90 ℃, cell wall permeability was the major influencing factor of starch digestibility; both cell wall permeability and starch crystallinity simultaneously affected starch digestibility in cells when the temperature rose to 100 ℃. Therefore, by modulating the temperature and duration of atmospheric hydrothermal treatment, the digestive properties of starch contained in red kidney bean cells can effectively be regulated. This study identified changes in the nutritional characteristics of starch components in legumes during thermal processing, providing theoretical guidance for the development of legume-based functional foods.

Abstract:Sterculia nobilis Smith nuts are rich in starch. However, few studies have reported on the molecular structure and digestibility of starch in Smith nuts. To address this, Smith nut samples were subjected to cooking either with or without intact shells to explore the digestibility and molecular structure of starch and investigate their interaction. The experimental results showed that starch from Smith nuts cooked after shell removal exhibited a higher slowly digestible starch content (55.16%) and proportion (20.15%) of long-chain amylopectin (36

Abstract:Lycium barbarum polysaccharides (LBPs) are the predominant bioactive compounds in Lycium barbarum and exhibit multiple biological activities. To explore their potential anti-neuroinflammatory effects, we screened for an optimal decolorization resin and ultrafiltration membrane by using decolorization rate, polysaccharide recovery rate, and separation time as evaluation indices. A novel method for isolating and purifying LBPs was developed by coupling macroporous ion-exchange resin chromatography with ultrafiltration membrane technology. Through this approach, LBPs-N was successfully obtained. LBPs-T were prepared through conventional water extraction/alcohol precipitation and hydrogen peroxide-induced oxidative decolorization. The composition and structural characteristics of both LBPs-N and LBPs-T were analyzed using high-performance gel permeation chromatography and pre-column derivatization high-performance liquid chromatography. Their anti-neuroinflammatory activities were evaluated via the Griess method and ELISA. LX-360 resin provided optimal decolorization performance, achieving respective decolorization rates and polysaccharide recoveries of 85.64% and 80.83%. The optimum ultrafiltration membrane molecular weight was 5.0 kDa, with a polysaccharide recovery of 73.54%. LBPs-N is primarily composed of glucose, galactose, and arabinose, whereas LBPs-T predominantly consist of galactose and arabinose. Although LBPs-N and LBPs-T exhibit distinct differences in polysaccharide purity, molecular weight distribution, and triple-helix conformation, both fractions significantly suppress proinflammatory cytokine secretion, thereby alleviating lipopolysaccharide-induced microglial inflammation. Notably, LBPs-N demonstrated stronger inhibition of TNF-α, IL-6, and IL-1β. The novel method for isolating and purifying LBPs established in this study provides a theoretical foundation for their potential application in mitigating neurodegenerative diseases.

Abstract:To investigate the effects of brassinazole (BRZ), a brassinolide (BR) synthesis inhibitor, on the enzymatic browning of fresh-cut potatoes, shredded fresh-cut potatoes were soaked in BRZ solutions with varying concentrations (20, 40, and 60 μmol•L-1). Thereafter, changes in indicators, such as color, polyphenol oxidase, total phenols, moisture, and antioxidant enzymes, in potatoes were measured during storage. Results showed that treatment with 40 μmol•L-1 BRZ solution had the best inhibitory effect on the browning of fresh-cut potatoes during storage, with the ΔE reducing by 39.10%~53.31% compared to that of the control group. Following 24 h of storage, endogenous BR content in the treated groups was reduced by 5.14% compared to that of the control group. The respiratory intensity and water loss rate of fresh-cut potatoes in the treated groups were significantly lower than those in the control group. BRZ treatment also inhibited polyphenol oxidase and phenylalanine ammonia-lyase activity and promoted the accumulation of total phenols in fresh-cut potatoes. In addition, BRZ treatment enhanced peroxidase, superoxide dismutase, catalase, and ascorbate peroxidase activity in potatoes, reduced the accumulation of hydrogen peroxide in fresh-cut potatoes, and inhibited increases in the relative electrical conductivity and production of malondialdehyde. In conclusion, the results showed that treatment with 40 mol•L-1 BRZ solution effectively inhibited the enzymatic browning of potatoes by reducing the endogenous BR content, promoting the accumulation of phenolics, and regulating browning-related enzyme activities, thereby effectively maintaining the quality of fresh-cut potatoes. This study provides a theoretical basis for the development of enzymatic browning inhibitors for freshcut fruit and vegetables.

Abstract:An ideal liquid secondary refrigerant should have a low freezing point and high safety. In this study, nine types of direct immersion liquid secondary refrigerants were designed and prepared using deep eutectic solvents as modifiers, and their characteristics and effects on the quality of chicken breast meat during storage then investigated. Results showed that BeGlyNS, a secondary refrigerant modified by betaine and glycerol, exhibited a high heat transfer performance, low freezing point, and low viscosity, making it the optimal refrigerant. Compared with water as a secondary refrigerant, BeGlyNS significantly shortened the cooling time of chicken breast meat. The shelf life of fresh chicken breast meat treated with BeGlyNS was extended by 1~2 days. After five days of storage, water loss in the BeGlyNS groups was lower than that of the control group. The decrease in inosine monophosphate content measured in chicken breast meat from the BeGlyNS-I and BeGlyNS-II groups was 10.77% and 12.30% lower than that of the control group, respectively. Additionally, the increase in hypoxanthine content measured in the BeGlyNS-I and BeGlyNS-II groups was 49.22% and 71.06% lower than that of the control group, respectively. This study provides a theoretical basis for the application of direct immersion cooling and preservation technology for fresh chicken meat.

Abstract:To prolong the shelf life of chilled pork, spray preservatives were prepared using different ratios of film-forming materials as the base film solution, with the antibacterial Pup2-epigallocatechin gallate (EGCG) peptide complex employed as the bacteriostatic agent. The optimal formulation was selected, and chilled meat treated via spraying. Changes in the quality parameters of chilled meat during storage, including pH, TVB-N, color, texture, and total plate count, were measured to investigate the effect that the Pup2-EGCG complex spray preservative has on the preservation of chilled meat. Results indicated that the optimal formulation for the Pup2-EGCG complex spray preservative was a whey protein-to-chitosan (V/V) ratio of 1:6, with the Pup2-EGCG complex added at 1MIC (0.375 mg•mL-1 antibacterial peptide +0.01 mg•mL-1 EGCG). Under these conditions, the spray preservative exhibited a small particle size (13 μm), uniform film formation, and an excellent atomization effect. The preservative demonstrated strong antibacterial activity, with inhibition rates against Escherichia coli and Staphylococcus aureus of 96.62% and 91.56%, respectively. In addition, it effectively slowed the increase in pH and TVB-N values, mitigated changes in color and texture, and effectively inhibited the growth of microorganisms, thus extending the shelf life of chilled meat from six days to at least 12 days. The antimicrobial Pup2-EGCG peptide complex spray preservative prepared in this study demonstrated an excellent preservation effect on chilled meat, which further expands the application of antimicrobial peptides in food preservation.

Abstract:Lanzhou lily (Lilium davidii var. unicolor Salisb.), a medicinal and edible plant found in China, is commonly referred to as the sweet lily. To further investigate the prebiotic potential of lily polysaccharides (LLP), one of its major bioactive components, and enhance the utilization of lily resources, ultrasonic-assisted enzymatic extraction with volume fractions of 60%, 80%, and 95% ethanol was conducted to obtain three types of LLP. Their in vitro digestive tolerance and prebiotic activity were then examined. Results demonstrated that as the ethanol volume fraction increased, the soluble total sugar content, extraction yield, protein content, and tolerance to simulated gastric and intestinal fluids of Lanzhou LLP improved. Notably, LLP-95% exhibited a soluble total sugar content and extraction yield of 19.83% and 23.77%, respectively, with a hydrolysis degree as low as 5.90% in simulated gastric fluid after 6 h. Additionally, the protein content was relatively low (4.09%). When LLP-95% was used as a carbon source, Lactobacillus plantarum fermentation for 48 h resulted in a prebiotic index of 0.96, pH of 4.73, and OD600 of 0.75, significantly outperforming fructooligosaccharides and the other polysaccharide groups. Furthermore, after a 40-min incubation in simulated gastric and intestinal fluids, the survival rates of LLP-95%-treated bacterial suspensions were 25.89% and 56.00%, respectively, which were significantly higher than those of the other groups. This study demonstrated that LLP-95% possesses good digestive tolerance, promotes the proliferation of L. plantarum, and enhances bacterial survival in simulated gastrointestinal environments, indicating a strong prebiotic potential. These findings provide scientific evidence for the development of functional foods and pharmaceuticals.

Abstract:To investigate the effects of cooked germinated highland barley pulp (CGHBP) on the dough properties and quality of barbecued pork buns (BPB), different amount of CGHBP [0%, 4%, 8%, and 12% (dry weight basis, DW%)] were added to the wheat flour. The thermo-mechanical characteristics, fermentation rheological properties, and water distribution of dough were analyzed using a Mixolab mixer, Rheo-F4 fermentation rheometer, and nuclear magnetic resonance imaging analyzer, respectively. The texture, pore structure, microstructure, and sensory quality of BPB were also measured. Results showed that with an increasing addition of up to 12% CGHBP, the C2 value decreased from 0.46 to 0.34, and the recovery value dropped from 2.12 to 0.91. Moreover, the maximum fermentation height decreased from 49.00 to 39.50 mm, representing a reduction of 19.4%. At 8% CGHBP addition, T'1 and the corresponding gas release reached maximum values, indicating the best thermal stability of starch gelatinization. The content of deeply bound water (A21) and weakly bound water (A22) significantly increased to 17.54% and 81.95%, respectively. As the addition of CGHBP increased from 0% to 12%, hardness showed no significant changes, exhibiting an increase of merely 7.51%. In contrast, elasticity decreased from 0.91 to 0.86, resilience from 0.40 to 0.36, and specific volume from 2.54 to 2.02 mL•g-1. At 12% CGHBP addition, pore uniformity in bun skin significantly deteriorated, with numerous pores appearing in the internal network. Sensory evaluation revealed gradual declines in shape, internal structure, and elasticity scores with a reduced specific volume, whereas flavor and aroma scores improved due to the pleasant flavor of CGHBP. Comprehensive analysis suggested 8% CGHBP as the optimal addition level for balancing dough properties and product quality. This study provides references for expanding the application of highland barley in Chinese steamed buns.

Abstract:To clarify the changes that occur in non-volatile taste-active compounds found in grilled eels with different processing levels after microwave and oven reheating, qualitative and quantitative analyses of chlorides, betaine, organic acids, nucleotides, and free amino acids were performed. Based on these analyses, the characteristic taste profile was evaluated via electronic tongue assessment. In addition, the contribution and umami intensity of taste-active compounds were explored using the Taste Activity Value (TAV) and Equivalent Umami Concentration (EUC) to determine the effect processing techniques has on the quality of grilled eels. Significant differences were observed in the content of taste-active compounds and taste attributes among grilled eels with different processing levels after reheating. Umami, salty, and complex flavors were identified as key taste characteristics. TAV analysis revealed that chloride, malic acid, lactic acid, succinic acid, glutamic acid, and histidine were the six primary taste-active compounds present in grilled eels (TAV>1). Furthermore, the microwave- and oven-reheated grilled eels demonstrated stronger taste activity when they were fully (TAV=74.73) and 70% cooked (TAV=81.83), respectively. The EUC results confirmed that grilled eels with different processing levels displayed distinct umami characteristics. Notably, oven reheating exhibited a more pronounced effect on enhancing umami intensity, with the highest umami contribution noted when the eels were fully cooked (EUC=0.53 g/100 g). In summary, this study provides a theoretical foundation for further investigation into the nonvolatile taste-active compounds involved in grilled eel processing.

Abstract:To enhance the flavor and texture of baijiu and improve product quality, we employed pulsed electric fields in conjunction with medical stone treatment to investigate their effects on the quality of light-aroma baijiu. The process was optimized through a combination of single-factor tests, response surface methodology, and artificial neural network analysis integrated with genetic algorithms, with sensory scores used as evaluation metrics. Furthermore, volatile components in the baijiu samples were evaluated and compared before and after optimization through headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). Results demonstrated that the optimal process conditions were the addition of 1.7 wt% medical stones, treatment time of 22 min, and a pulse voltage of 12 kV. Under these optimized conditions, the sensory score of the light-aroma baijiu was 86.70, which was 16.53% higher than that of the untreated sample, demonstrating a significant improvement in sensory quality. In total, 65 major components were identified in the untreated and optimized baijiu samples through the use of HS-SPME and GC-MS, including eight alcohols, ten acids, 34 esters, eight aldehydes and ketones, and a miscellany of other compounds (five in total). Compared with the untreated baijiu, the relative content of the final optimized samples showed a decrease of 1.41% and 2.24% in alcohol and ester content, respectively, and an increase of 1.17% in acid content. The pulsed electric field combined with medical stone treatment was further shown to promote the mutual transformation of volatile compounds in baijiu, thus effectively boosting its quality and providing new insights into the high-quality development of baijiu.

Abstract:To address the challenges of obtaining starch and moisture content information from fermented grains during the fermentation of light-flavor baijiu and the limitations of traditional point prediction models, an interval prediction model was proposed for measuring starch and moisture content in fermented grains during fermentation. Firstly, input parameters for the starch and moisture prediction models were determined through a comprehensive analysis of easily measurable potential explanatory variables, such as physicochemical parameters of Huangshui and fermented grain temperature, using correlation coefficients and least-angle regression. Secondly, a high-accuracy point prediction model for starch and moisture content in fermented grains was established by optimizing hidden layer weights and thresholds of the extreme learning machine using a genetic algorithm. Finally, four different Bootstrap methods were employed to estimate point prediction results, systematic errors, and random errors, thereby constructing prediction intervals for starch and moisture content in fermented grains at different confidence levels. Results indicated that, at a 99% confidence level, the interval prediction model based on the Residual Bootstrap method exhibited superior performance. On the test set for starch and moisture content in fermented grains, the coefficients of determination for points predictions were 0.998 9 and 0.109 1, respectively, and the root-mean-square error for point predictions were 0.920 3 and 0.802 1, respectively. The prediction interval coverage probabilities were 100% and 0.728 0%, and the mean prediction interval widths were 100% and 4.339 9%, respectively. This study provides reliable predictions for starch and moisture content in fermented grains during the production of light-flavor baijiu, offering valuable references for production guidance and improving transparency in the fermentation process.

Abstract:To explore the underlying mechanisms affecting differences in color quality across various parts of yak meat, the chuck, short loin, and sirloin parts were selected to determine their lightness (L*), redness (a*), and yellowness (b*) values. Differentially expressed proteins (DEPs) from different yak meat parts were extracted and identified. Pearson’s analysis was used to examine correlations between the relative quantitative values of DEPs and a*, b*, and L* values. Significant DEPs for meat color were screened and subjected to GO functional annotation and KEGG pathway analysis. Results showed that among the 88 DEPs identified, 20 were significantly correlated with meat color and exhibited different degrees of regulatory effects. Biological information analysis indicated that the color quality of different yak meat parts was affected by 26 biological functions, mainly including carbon metabolism, protein binding, and other molecular functions. Additionally, the 20 significant DEPs were involved in 48 metabolic pathways, mainly including metabolism, glycolysis/glycogenesis, protein processing in the endoplasmic reticulum, and carbon metabolism. PPI network analysis of the DEPs demonstrated that heat shock proteins, the myosin heavy chain, and hemoglobin subunits were key proteins that influenced variations in the color quality of different yak meat parts. This study demonstrates that yak meat color exhibits significant variability across different parts, with the differential expression of proteins exerting significant effects on color quality, thereby providing new theoretical data for further research on proteins related to the color of different yak meat parts and the mechanisms underlying their formation.

Abstract:To investigate the effects of D-allulose on dough properties and bread quality, dough and bread samples were prepared by partially replacing sucrose with D-allulose at concentrations of 0%, 4%, 8%, 12%, and 16% (wt.%). Variations in dough flour properties, fermentation behavior, textural attributes, microstructure, water distribution, and sensory quality of bread were systematically examined. Results demonstrated that as the concentration of D-allulose increased, the water absorption capacity of dough rose, the formation time gradually shortened, the weakening degree progressively increased, and the stability time exhibited a trend of initially increasing and subsequently decreasing. A D-allulose concentration of 16% was detrimental to dough formation and stability. Moderate incorporation of D-allulose (4%~8%) effectively enhanced the gluten network, thereby preventing gas loss during fermentation. In contrast, high concentrations of d-allulose (12%~16%) inhibited fermentation activity and reduced gas production rates. The hardness, adhesiveness, and chewiness of dough increased with higher D-allulose levels, whereas elasticity decreased and cohesiveness remained relatively unchanged. Notably, dough in the 16% group exhibited a significantly greater hardness and poorer elasticity. D-Allulose contributed to a more continuous and compact gluten network structure, improving the water-holding capacity of dough. Sensory evaluation revealed that an addition of 8% D-allulose enhanced the baking color, flavor, and internal texture of bread. Conversely, the sensory quality of bread in the 16% group was markedly diminished. This study provides valuable insights into the application of D-allulose in bread formulation.

Abstract:To select appropriate treatment methods for enhancing the quality of chickpea-based flour products, this study investigated the effects that untreated and germinated chickpea flour have on the rheological properties, protein secondary structure, and microstructure of dough, as well as the textural and sensory characteristics of chickpea-based nang, a traditional flatbread in Xinjiang, China. Results revealed that as the substitution rate of chickpea flour increased, the water absorption rate of mixed dough increased, whereas the peak viscosity decreased. At a 30% substitution rate, the presence of stable protein secondary structures in the untreated group decreased by 10.07%, whereas that of unstable structures increased by 14.45%. In contrast, the germinated group exhibited an increase of 13.11% in the presence of stable structures and a decrease of 1.34% in that of unstable structures, indicating that germinated chickpea flour was more effective in maintaining stability of the mixed dough system. Nang prepared with 30% germinated chickpea flour demonstrated optimal textural properties (hardness: 1 234.7 g, cohesiveness: 531.3 g, chewiness: 597.2 mJ) and achieved the highest sensory score of 93.1. In conclusion, incorporating 30% germinated chickpea flour imparted favorable mechanical properties and processing quality to the chickpea-based nang. This study provides a scientific basis for the application and development of chickpea flour in flour-based products and highlights its potential to improve dough quality.

Abstract:To understand the effects TGase and calcium chloride have on the quality of Flammulina velutipes nanocellulose composite gels, this study systematically evaluated the swelling capacity, water-holding capacity, textural properties (hardness, elasticity, adhesiveness, and chewiness), freeze-thaw stability, and cooking resistance of gel samples treated with TGase and calcium chloride. Microstructures of the composite gel samples were characterized using Fourier-transform infrared spectroscopy and scanning electron microscopy. Results showed that composite gels treated with TGase exhibited the highest absolute ζ-potential value (-25.7 mV). Compared to the other treatment groups, composite gels treated with both TGase and calcium chloride showed improvement in water-holding capacity (92.16%), hardness (8.63 N), elasticity (9.68 mm), adhesiveness (5.76 N), and chewiness (45.74 mJ). Meanwhile, synergistic treatment with TGase and calcium chloride also improved the freeze-thaw stability and cooking resistance of composite gels, reduced their dehydration shrinkage and porosity, thickened pore walls, and significantly enhanced network structures. This study showed that the quality of composite gels can be improved by incorporating TGase and calcium chloride. Moreover, a synergistic effect was observed between the two in which both the quality and structure of composite gels were enhanced. These findings provide a theoretical basis for the improvement of F. velutipes nanocellulose composite gels.

Abstract:Jujubes underwent freeze-thaw treatment during extraction, where ice crystal growth mechanically disrupted cellular structures, thereby accelerating the release of cell juice sap while preserving nutrients. The non-thermal extraction process of jujube juice was optimized based on single-factor experiments and the linear efficacy coefficient method, combined with response surface methodology. The nutrient composition of jujube juice obtained via non-thermal extraction was compared with that obtained via enzyme extraction, and its volatile flavor compounds then determined. Results showed that the optimal extraction conditions were a material-to-liquid ratio of 1:6, enzyme addition of 0.30%, a 3-h extraction time, and extraction temperature of 25 ℃, under which the comprehensive quality score of jujube juice reached 94.76. Under these conditions, the non-thermal extracted jujube juice contained 72.12 g•L−1 total sugars, 1.82 g•L−1 total acids, 184.51 mg•L−1 total phenol, 26.42 mg•L−1 total flavonoids, 0.04 mg•L−1 ascorbic acid, 4 060.01 mg•L−1 total triterpenes, 9.36 μg•mL−1 cAMP, and 4.03 μg•mL−1 cGMP, demonstrating superior nutrient preservation than that of enzymatically extracted jujube juice. A total of 66 volatile compounds were detected, with acids (56.54%) and esters (26.74%) predominating. Among them, octanoic acid, n-decanoic acid, and methyl benzoate were present at higher levels, imparting cheese, fruity, fatty, citrus, prune, lettuce, and vanilla aromas, which are characteristic of jujubes. The results of this study provide a theoretical basis and reference for future processing of jujube juice using non-thermal extraction methods.

Abstract:Fruit varieties and sizes are significant factors that influence consumer acceptance; however, few research has been conducted on the relationship between the nutritional quality of peaches and their varieties and sizes. This study focused on five main peach varieties produced in Jiangsu Province, China. Mature peach fruits were collected from the same orchard for each variety, and their nutritional quality and mineral element content across various varieties and sizes then compared. Results indicated that Zijinhong had the highest soluble solid content (12.27%), Xiacui exhibited the highest flavonoid content (0.24 mg•g−1), Baifeng had the highest vitamin C content (7.50 μg•g−1), and Jinling Huanglu demonstrated the highest total acid content (496.97 μg•g−1). Additionally, Xiacui had higher iron, boron, and zinc levels, Xiahui contained higher molybdenum levels, Zijinhong exhibited higher calcium and magnesium levels, and Baifeng generally had a low mineral content. For most of the varieties, medium- and small-sized fruits exhibited higher levels of vitamin C and most mineral elements, with medium-sized fruits demonstrating a higher soluble sugar content and small-sized fruits showing higher a flavonoid content. In summary, characteristic nutrient differences were observed among different varieties of peach fruits. In addition, compared to large-sized fruits, the medium- and small-sized fruits of most peach varieties had richer nutrient and mineral contents. The results of this study provide a scientific basis for the grading and quality evaluation of peach fruits.

Abstract:Ala-Lys-Arg-Ala (AKRA) is a non-volatile component in Chinese Baijiu, however, its taste characteristics have not been previously reported. This study aimed to investigate the taste properties of AKRA in ethanol-water systems and how they are affected by ethanol concentrations. The taste of AKRA was assessed using a combination of sensory evaluation and quantitative descriptive analysis, and its taste thresholds determined via taste dilution analysis. Then, the active sites of AKRA and its interaction with the sour taste receptor, PKD2L1, were explored through density functional theory, molecular docking, and molecular dynamics simulations. Results indicated that AKRA exhibited a sour taste both in water and ethanol solutions of varying concentrations (38%, 46%, and 54%), with taste thresholds increasing as the ethanol concentration increased, which were 0.28, 3.91, 7.73, and 16.42 mg•mL−1, respectively. The interaction between PKD2L1 and AKRA was dependent on hydrogen bonding and electrostatic forces, in which the key interaction sites included specific amino acid residues, such as SER264, SER30, and SER257. Although the increase in ethanol concentration theoretically led to an increase in the binding free energy between PKD2L1 and AKRA, with the absolute value rising from −25.620 kJ•mol−1 to −50.604 kJ•mol−1, the actual perception of the sour taste of AKRA decreased. Therefore, perception of the sour taste from AKRA was significantly affected by ethanol concentrations. Overall, the mechanism by which AKRA interacts with PKD2L1 involves hydrogen bonding and electrostatic forces, and an increase in ethanol concentration diminishes perception sensitivity to AKRA. This study provides a novel perspective for the study and modulation of flavor in alcoholic beverages.

Abstract:To understand the differences in lactic acid and ethyl lactate isomer concentrations across baijiu of different aroma types, a method to directly measure them in baijiu was established, and their concentration patterns analyzed. Results showed that lactic acid enantiomers had a linear relationship within the range of 0.02~0.6 g•L−1, whereas ethyl lactate enantiomers exhibited a linear relationship within the range of 0.01~2.5 g•L−1. Significant differences were observed in the optical purity of lactic acid and ethyl lactate in baijiu of different aroma types. The contents of d- and l-lactic acid were relatively high in sauce-aroma type baijiu, with average mass concentrations of 1.348 g•L−1 and 0.440 g•L−1, respectively. The average mass concentrations of d- and l-lactic acid in strong-aroma type baijiu were 0.402 g•L−1 and 0.244 g•L−1, respectively, and those in light-aroma type baijiu were 0.161 g•L−1 and 0.042 g•L−1, respectively. In sauce-aroma type baijiu, the contents of d- and l-ethyl lactate were relatively high, with average mass concentrations of 1.280 g•L−1 and 0.283 g•L−1, respectively. The average mass concentrations of d- and l-ethyl lactate in strong-aroma type baijiu were 0.592 g•L−1 and 0.352 g•L−1, respectively, and those in light-aroma type baijiu were 0.211 g•L−1 and 0.038 g•L−1, respectively. In conclusion, the method developed in this study is easy to operate, exhibiting high precision and accuracy, and it is suitable for determining the optical activity of lactic acid and ethyl lactate in baijiu. The study findings clarify differences in the optical purity of lactic acid and ethyl lactate in baijiu of different aroma types, providing a foundation for further understanding the contribution of these compounds to the aroma profile of baijiu.

Abstract:To investigate the aroma characteristics of mango pomace extracts and explore their potential as a flavor enhancer in mango pulp, gas chromatography-mass spectrometry and sensory evaluation were used to analyze the volatile compounds, aroma characteristics, and aroma intensity of the pulp, pomace, and pomace extract of the Tainong No.1 Mango (small-fruit variant). A total of 67, 71, and 73 volatile compounds were identified in the mango pulp, pomace, and pomace extract, respectively, showing total concentrations of 821.06, 835.80, and 793.80 μg•kg−1, respectively. Volatile compounds in the extract were predominantly composed of esters, aldehydes, alcohols, and ketones, whereas those in the pulp and pomace were dominated by terpenes, aromatic hydrocarbons, alcohols, and phenols. Notably, the aroma intensity of the extract was approximately twice that of the pulp. Sensory evaluation revealed that mango pulp in combination with 10% (m/V) mango pomace extract achieved optimal flavor enhancement characterized by an intensified yet well-balanced aroma. A total of 77 aroma compounds were identified in the pulp supplemented with mango pomace extract, exhibiting a concentration of 667.20 μg•kg−1 and exceeding the control group in both the total content and diversity of key flavor components (similarity index: 0.996 vs raw pulp). In conclusion, the aroma quality of mango pulp was effectively enhanced by pomace extract supplementation, with the original aroma profile remaining undisrupted. This study provides support and reference data for the high-value use of mango by-products and the diversified development of fruit-processing by-products.

Abstract:To investigate how Kushui rose affects cookie aroma, Kushui rose was added to cookies, and the volatile compounds of Kushui rose powder, Kushui rose cookies, and plain cookies identified using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry. The similarities and differences of volatile compounds among the three samples, as well as the interactions among characteristic aroma compounds, were examined using odor activity values of the characteristic aroma compounds, orthogonal partial least-squares discriminant analysis (OPLS-DA), and Variable Importance in Projection analysis. The results showed that 41, 51, and 48 volatile compounds were identified in the Kushui rose powder, Kushui rose cookies, and plain cookies, respectively. Based on the OPLS-DA model, six aroma compounds showing significant differences among the groups were screened, including phenylacetaldehyde, 2-heptanone, 2-nonanone, 2-pentadecanone, ethyl hexanoate, and δ-dodecalactone. The addition of Kushui rose powder changed the characteristic aroma compound content of the cookies: the content of floral and sweet aroma compounds, such as geraniol and citronellol, increased, whereas the content of lipid-derived aroma compounds, such as γ-dodecalactone and δ-dodecalactone, decreased. In summary, the addition of Kushui rose powder enhanced the floral and sweet aroma of cookies while attenuating creamy and fatty aromas. This study provides new insights into the value-added and deep processing utilization of Kushui rose.

Abstract:To investigate how fruity substances influence a roasted aroma, the threshold values of 17 common edible fruity substances were determined using the threshold method. Based on the threshold values, these fruity substances were mixed with 2,3,5-trimethylpyrazine at different mass concentrations, and their interaction with roasted pyrazines in the mixtures then examined using the S-curve method. This study found that 13 of the fruity substances tested had synergistic effects with pyrazines, two substances (ethyl methylphenylglycidate and amyl caproate) exhibited enhancing effects, and another two substances (nootkatone and limonene) displayed masking effects on pyrazines. Based on the sensory results, a 200-ns molecular dynamics simulation was carried out for ethyl acetate and nootkatone, which demonstrated synergistic and masking effects, respectively, to further verify ligand–receptor interactions. The influence that the addition of fruity substances and pyrazines has on protein system stability can be objectively expressed by the root-mean-square deviation (RMSD) and number of hydrogen and hydrophobic bonds, which were used to study interactions between the two compounds. The results obtained through the RMSD and number of hydrogen and hydrophobic bonds were consistent with those obtained through the S-curve method. These findings demonstrate that molecular dynamics simulations can further verify sensory results, thereby providing a theoretical basis for the study of compound interactions and theoretical guidance for future food production and flavoring.

Abstract:To develop a universal blueberry soluble solids content (SSC) detection model adaptable to randomly arranged production line scenarios, this study collected the SSC values of 300 blueberry samples and their hyperspectral data on four surfaces. Partial least-squares regression, support vector regression, and Long Short-Term Memory (LSTM) were applied to construct both local and universal models based on multi-surface spectral data. The results indicated that the local models constructed using singlesurface spectral data performed poorly in cross-surface prediction. In contrast, the universal models, constructed based on multisurface spectral data, significantly improve generalizability. Specifically, prediction correlation coefficients of the universal LSTM model on the external validation set for the four surfaces were 0.963, 0.954, 0.964, and 0.962, respectively. The root-mean-square errors of the predictions were 0.513%, 0.521%, 0.472%, and 0.483%, respectively, and the residual prediction biases were 3.32, 3.27, 3.61, and 3.52, respectively. This study validates the feasibility of constructing a universal SSC detection model based on multi-surface spectral data and demonstrates the potential application of the LSTM model in blueberry SSC detection. The LSTM universal detection model constructed in this study provides a novel technical solution for the non-destructive detection of blueberry quality on the production line. The multi-surface spectral fusion method can provide a theoretical reference for the development of quality detection models for other small-sized fruits.

Abstract:The detection rate of Salmonella in raw eggs is as high as 3.9%~43.7%. To achieve sensitive, rapid, and accurate detection of Salmonella in raw eggs, this study aimed to investigate the performance differences of various aptamer sequences in electrochemical sensors and construct an efficient electrochemical aptamer-based sensor. Based on four previously reported Salmonella aptamer sequences, this study first compared their recognition capabilities and affinities for Salmonella in electrochemical sensors, identifying the optimal aptamer sequence. Subsequently, an electrochemical aptamer-based sensor was constructed using this sequence, and its linear range, detection limit, reproducibility, specificity, and spike recovery rate in actual samples then evaluated. The results demonstrated that Aptamer Sequence 1 exhibited the strongest recognition capability and affinity in the electrochemical sensor. The sensor constructed based on this sequence showed a linear range of 3.37~3.37×107 CFU/mL, a detection limit of 1 CFU/mL (S/N=3), and excellent reproducibility and specificity. The spike recovery rate in raw egg samples ranged from 81.51~109.35%. This study provides a theoretical basis for the selection of aptamers in electrochemical sensors and successfully developed a rapid and accurate electrochemical aptamer-based sensor for detecting Salmonella in raw eggs, offering new technical support for food safety detection.

Abstract:To characterize the contamination status of Bacillus cereus in commercially available prefabricated foods, its presence and the biochemical identification of isolated strains were investigated according to China’s national food and safety standard (GB 4789.14-2014). The toxigenic profiles and multi-locus sequence typing (MLST) of isolated strains were detected via PCR. Results showed that B. cereus was widely present in 97 samples of prefabricated foods obtained from Foshan City, China, with an overall detection rate of 36.08%. The detection rate was highest in frozen food products (54.17%). Among the positive samples, 97.14% were detected with viable counts >3 log CFU/g, and those of 40.00% were >5 log CFU/g, indicating a high food safety risk. All 35 representative isolated strains carried the feature (gyrB) and enterotoxin genes (hblD, nhe, entFM, cytK), and the cereulide synthetase gene (cesA) was detected in one strain. The MLST results showed that the isolated strains could be classified into 18 sequence types (STs), with ST177 and ST2056 being predominant and ST-205 representing the main clonal complex. Seven strains were identified as new STs, most of which were isolated from frozen prefabricated foods. In conclusion, the distribution and contamination levels of B. cereus in frozen prefabricated foods are relatively high. The isolated strains carried multiple virulence genes and exhibited ST type diversity, highlighting the need for monitoring and preventing B. cereus contamination in prefabricated foods.

Abstract:To scientifically guide consumers in making reasonable choices about which food ingredients, baking temperatures, and oven types to use when making naan in Urumqi, Xinjiang, China, liquid chromatography-mass spectrometry (LC-MS/MS) and high-performance LC-MS/MS were employed in this study to systematically analyze how these factors affect the formation of advanced glycation end-products (AGEs)-Nε-carboxymethyl-lysine (CML) and Nε-carboxyethyl-lysine (CEL)-and 4-methylimidazole (4-MI). Results indicated that relatively low contents of AGEs were found in milk and sesame naan, whereas relatively low contents of 4-MI were detected in sesame and spicy pepper naan. The formation of AGEs and 4-MI initially increased and then decreased, and spicy pepper naan exhibited AGE content peaks (CEL: 164.9 μg•g−1, CML: 126.0 μg•g−1) when baked at 180~200 ℃. Significant differences in the formation of harmful substances were noted among different baking equipment. Specifically, naan baked in electric ovens had a higher AGE content, whereas those baked in gas ovens had a higher 4-MI content. Therefore, using an electric oven when making spicy pepper naan is recommended, and the temperature should be controlled within the range of 130~180 ℃. For making milk or sesame naan, using a gas oven set at medium temperature (180~230 ℃) is recommended. By following these recommendations, the formation of AGEs and 4-MI can be reduced. This study provides a theoretical basis and scientific suggestions for ensuring consumer health and optimizing traditional food production processes.

Abstract:Dendrobium is widely used as a traditional Chinese herbal medicine for health and wellness purposes, including nourishing the body, enhancing immunity, and combating fatigue. Recently, research on the bioactive compounds of Dendrobium and their physiological effects has made notable progress. The bioactive compounds in Dendrobium mainly include polysaccharides, alkaloids, flavonoids, stilbenes, and phenols. Moreover, Dendrobium has been widely studied for its potential in anti-aging, antioxidant, antitumor, anti-diabetic, and hepatoprotective purposes. This article reviews research progress on the bioactive compounds of Dendrobium, their physiological applications, and current development of Dendrobium in the fields of medicine, food, and cosmetics, with the aim of providing a reference for the development and utilization of Dendrobium.

Abstract:Sipunculus nudus is a marine invertebrate used in medicine and as a food source. It is rich in bioactive compounds, such as polysaccharides, polypeptides, proteins, and trace elements, and exhibits multiple bioactivities that include immunomodulatory, hypoglycemic, antioxidant, antithrombotic, wound-healing promotion, and radioprotective effects. Recently, studies have been conducted worldwide on S. nudus to comprehensively explore its potential application value in biomedicine and food science. This review provides a detailed discussion on the extraction of bioactive compounds from S. nudus, their biological activities, and their application prospects in food while summarizing existing challenges and proposing directions for future research and applications. The purpose of this review is to provide a scientific basis for the use of S. nudus resources and their application in food and functional products.