Abstract:In order to improve the development and utilization of honey and other medicine and food homologous resources, honey, mulberry leaves, Polygonatum odoratum, dried tangerine peel, mulberry and lily were used as raw materials to develop a honey composite concentrated pulp with the efficacy of relieving cough and resolving phlegm. Sensory evaluation taken as the dependent variable, the formula and process were optimized by orthogonal test and response surface test. The antitussive and expectorant activity of the product were evaluated by ammonia-induced cough test and phenol red excretion test in mice. The results showed that the optimal formulation of the honey composite concentrated pulp was 7.0 g of honey, 7.0 g of concentrated pulp, and 3.5 g of concentrated flavored juice, and the optimal process was 3 times of pumping filtration, 60 min of concentration time, and 60 ℃ of concentration temperature. The product can significantly prolong the cough latency of mice, reduce the number of coughs in mice within 2 min, and improve the phenol red excretion ability of mice. The cough inhibition rates of high, medium and low dose groups were respectively 36.18%, 26.63% and 26.38%. The honey composite concentrated pulp has unique flavor, sweet taste, good antitussive and expectorant activity.

Abstract:Lactobacillus plantarum 330G4 was used as the embedded strain, natural food-grade materials were selected as the water-phase and oil-phase embedding materials. Ultrasound-assisted double-emulsification method was used to screen the optimal conditions for water-in-oil (W/O) and water-in-oil-in-water (W/O/W) embedded emulsions through one-way and response surface optimization tests. The results were that canola oil, pectin and whey protein were good oil- and water-phase embedding materials for the double emulsification method; the oil-phase volume fraction, emulsifier mass fraction and power had a large influence on the embedding rate of W/O emulsions, and the optimal conditions for response surface optimization for the preparation of W/O emulsions were whey protein volume fraction of 8%, canola oil volume fraction of 64%, glycerol ricinoleate mass fraction 3.30%, power 505 W, time 30 s; W/O phase volume fraction, power and time have a greater effect on the encapsulation rate of W/O/W emulsion, the best conditions of response surface optimization for the preparation of W/O/W emulsions were pectin mass fraction of 0.25%, W/O phase volume fraction of 16.60%, power 75 W, time 3 min; the number of viable bacteria in the encapsulated bacteria was 10.34 lg CFU/mL, encapsulation rate of 92.82%, stability of 99.06%, the average particle size of 10.53 μm. Compared with the number of unembedded viable bacteria, the number of viable bacteria increased by 7.34 lg CFU/mL after simulated digestion; after heat treatment at 50 ℃, 70 ℃ and 90 ℃ for 30 min, the number of viable bacteria increased by 4.17 lg CFU/mL, 3.20 lg CFU/mL, and 4.58 lg CFU/mL, respectively; and after storage at 25 ℃ for 30 d, the number of viable bacteria increased by 6.05 lg CFU /mL. Ultrasound-assisted double emulsification method for embedding Lactobacillus plantarum is an effective way to improve the activity of probiotics. The results of the study can provide a reference for the encapsulation of other probiotics and the enhancement of their activities, as well as a new way for the development of new high-activity probiotic products.

Abstract:To explore the unique aquatic germplasm resources in the Mudanjiang region, this study compares the morphology and key flavor genes of wild grass carp from Jingpo Lake and commercially farmed grass carp. Grass carp with no significant differences in body weight were selected for morphological measurements, and their dorsal muscles were sampled for transcriptome sequencing analysis. The results showed that compared to commercial grass carp, Jingpo Lake grass carp had a more elongated body shape, a viscerosomatic ratio of 7.68% (significantly lower, P<0.01), and a gutted body ratio of 92.32% (significantly higher, P<0.05). Transcriptome sequencing yielded 40.38 Gb of filtered data, revealing 1,587 differentially expressed genes: 527 upregulated and 1,060 downregulated, showing high similarity between samples. KEGG enrichment analysis identified 183 signaling pathways, screening for flavor-related regulatory genes. Genes AK4 and AMPD1 were found to play important roles in inosine monophosphate (IMP) synthesis; FASN, LPL, PLIN2, ACOX1, and FABP1a are involved in regulating intramuscular fat (IMF) accumulation; BCAT1, BCAT2, and DDO are key to the generation of flavor amino acids. In summary, Jingpo Lake grass carp have a higher edible portion and less abdominal fat accumulation, with the expression of flavor-related genes being the main reason for their unique flavor. This study provides a theoretical basis for the development and application of grass carp resources in the volcanic barrier lake system of the Mudanjiang region.

Abstract:Methicillin-resistant Staphylococcus aureus (MRSA) was classified as a high-group bacterial pathogen by the World Health Organization (WHO) and has been widely found in livestock products, with transmission occurring along the food processing chain. A novel multidrug-resistant ST9-SCCmecXII MRSA strain, HP, was isolated from a diseased pig's spleen. The objective is to gain insight into the resistance and genetic evolutionary characteristics of this novel MRSA. The resistance phenotype, antibiotic resistance genes (ARGs), mobile genetic elements (MGEs) and genetic evolutionary features were comprehensively analyzed by K-B disc diffusion method, PCR, whole genome sequencing, and comparative genomics. The results showed that HP exhibited resistance to 11 antibiotics belonging to 8 distinct classes, such as β-lactams, fluoroquinolones, etc. Conversely, it demonstrated susceptibility to vancomycin, ticlopidine, and linezolid. A total of nine ARGs were identified through PCR, while whole genome sequencing and database comparison led to the detection of 42 ARGs, predominantly comprising β-lactams, aminoglycosides, and MLSs. Of these, nine ARGs were located on the gene island HPGI1 and one ARG was located on the plasmid2. Evolutionary analysis showed that HP was closely related to milk-derived and porcine ST9-SCCmecXII type MRSA isolates and carried similar MGEs with them, including SCCmecXII, transposons, and gene islands. This study demonstrates that the novel strain HP has a complex resistance profile and multiple ARGs with multiple MGEs, which suggests the potential risks for transmission between different hosts and along food processing chains. This paper provides scientific information and a genetic basis for early warning and effective control of ST9-SCCmecXII novel MRSA transmission in the food processing chain.

Abstract:The effect of “Click to Stir-frying” function of cooktop on the cooking effect of Chinese cuisine was investigated in this study. Different kinds of meat and carrots were selected as the research objects. Experiments of different cooking modes were carried out by using Huadi JZT-i10509H cooktop. The results showed that when cooking beef, higher beef temperature could be made in a short time to reduce heat processing loss (for example, it was 20.1℃ higher than the control group when processing for 40s), higher moisture content (60.16%~72.34%, while the control group was 57.46%~68.00%) and better textural characteristics (including hardness, elasticity and chewability) could be maintained, more volatile substances that contribute to flavor (such as aldehydes, furans and lipids) could be produced, and the sensory score of beef could be significantly improved by the Click to Stir-frying function. When cooking pork belly, the degreasing rate of meat could be improved by Click to Stir-frying function (for example, it was 5.78% higher than the control group when processing for 40s). When cooking carrots, they could be cooked faster in a short time and their crisp and tender taste could be kept, and meanwhile further loss of carotene could be effectively prevented by the Click to Stir-frying function. In conclusion, the effect of Chinese cooking can be significantly improved by the Click to Stir-frying function, which is an important reference value for the development and application of smart cooktop.

Abstract:In this study, the preventive effect of Qing Brick Tea (QBT) water extract on Metabolic Dysfunction-Associated Fatty Liver Disease（MAFLD）and Ulcerative Colitis (UC) in mice was investigated. 20 female C57BL/6 mice aged 6~8 weeks were randomly divided into 4 groups：negative control group (NC), model control group (MC), QBT extract low dose (LD) and high dose (HD) groups. MAFLD and UC models were established in mice fed with high-fat diet combined with 2.5% DSS（Dextran Sulfate Sodium）free drinking water. Body weight, liver weight, colon length, biochemical indices,blood lipid levels and inflammatory cytokine levels were examined. Histopathology of liver and colon were observed. Compared with the NC group, the liver index of the MC group was 0.06, which was significantly elevated. Compared with the MC group, the liver index in the LD group and HD group were significantly decreased, both being 0.05. The biochemical indices and blood lipid levels were also significantly decreased. The levels of ALT（Alanine aminotransferase）, AST（Aspartate aminotransferase）, LDL-C（Low-Density Lipoprotein Cholesterol）, T-CHO（Total Cholesterol）, and TG（Triglycerides） in the LD group were 67.58, 44.36, 4.57, 7.61, and 1.46 mmol/L, and the corresponding values in the HD group were 53.83, 28.05, 3.44, 5.87, and 0.68 mmol/L. The tissue structures of the liver and colon were correspondingly recovered. The transcription levels of pro-inflammatory cytokines and the protein expression inflammatory pathway were significantly reduced (P<0.05). In conclusion, MAFLD and UC in mice were effectively prevented by QBT extract, and its mechanism may be related to In conclusion, MAFLD and UC in mice were effectively prevented by QBT extract, and its mechanism may be related with inhibiting TLR4 inflammatory signaling pathway.

Abstract:The stability of Grass Carp Hemoglobin (GCH) and its impact on lipid oxidation and protein oxidation were investigated across pH environments (pH 6.0, 6.5, 7.0, 7.5, 8.0). With increasing storage time, in acidic environments (pH6.0, 6.5), Oxygenated Hemoglobin (OxyHb) decreased significantly, with a 30% and 14% reduction in relative oxygenation rate at 96 hours, respectively, which was lower compared to neutral and alkaline conditions (pH7.0~8.0). Production of MetHemoglobin (MetHb) reached 4.92 μmol/L (6 μmol/L) and 4.3 μmol/L (6 μmol/L) at 72 hours, with MetHb exceeding 70%, significantly higher than in neutral and alkaline conditions (P < 0.05).In acidic environments, the POV values in the GCH group reached 16.1 μmol/kg and 16.2 μmol/kg, and the maximum TBARs values were 4.9 mgMAD/kg and 4.5 mgMAD/kg, significantly higher than in neutral and alkaline conditions (P < 0.05). Total thiol content decreased by 2.5 μmol/g and 1.87 μmol/g in acidic environments, lower than in neutral and alkaline environments, while the GCH group had lower total thiol content compared to the control group. Carbonyl and dimerized tyrosine contents in the GCH group were higher than in the control group (P < 0.05), and in the later stages of storage, these contents were higher in acidic environments compared to alkaline environments. The results demonstrate that GCH exhibited decreased relative oxygenation rates and increased auto-oxidation susceptibility in acidic environments. Lipid and protein oxidation in GCH-treated fish flesh was more pronounced in acidic environments, whereas in slightly alkaline environments, oxidation processes of lipids and proteins were slower, potentially enhancing the preservation of fish products.

Abstract:Green tea infusion sediments mainly contain polyphenols. The combination of phenolic substances, caffeine, proteins and other large molecules will cause the phenomenon of tea solution after cold muddy. Sediment in green tea infusion will not only affect the appearance of the product, but also damage the taste and aroma quality of the infusion. The main substances that bind to caffeine and proteins are the ester catechins EGCG and ECG, and the ester catechins have more galloyl and hydroxyl groups, which tend to form precipitates compared with the non-ester catechins. In this study, tannase was added to the clarification step of tea infusion to improve the taste and reduce the phenomenon of after-cooling turbidity, and the optimal process of tannase to reduce the precipitation rate of green tea infusion was concluded by combining a one-way experiment with an orthogonal experiment. The best process to optimize the green tea infusion was under the temperature of 30 ℃, the addition of tannase was 0.15%, and the enzymatic hydrolysis was carried out for 60 minutes, The obtained green tea enzymatic solution had light bitterness and astringency, high degree of sweetness and low sedimentation.In conclusion, the tea infusion with added tannase has better taste. This study explores the process of tannase to optimize the quality of green tea extract, which provides a new idea for high quality green tea extract products and market demand.

Abstract:Phenolic compounds in mulberry leaves can reduce the digestion and absorption of fat to achieve weight loss, but the mechanism of their interaction with lipase remains to be clarified. In this study, the inhibitory effect of 12 phenolic compounds in mulberry leaves on lipase was investigated through lipase activity experiment in vitro. It was found that hypericin and rutin with the same parent nucleus structure had better inhibitory activity on lipase. The inhibition mechanism of hypericin and rutin on lipase was studied by fluorescence spectrum analysis, FTIR analysis and molecular docking simulation. The fluorescence spectra showed that hypericin and rutin had static quenching effect on lipase, and the binding constant of hypericin and lipase was greater. FTIR analysis showed that the combination of hypericin and rutin with lipase changed the secondary structure of lipase such as β-folding, β-turning and random curling. Molecular docking simulation analysis showed that hypericin and rutin bound to lipase through hydrogen bonding and hydrophobic action, thus inhibiting enzyme activity, and hypericin bound to lipase more stably. This study revealed the inhibition mechanism of mulberry leaf polyphenols on lipase, and laid a theoretical foundation for the research and development of antiobesty functional food of mulberry leaf.

Abstract:Abstract: In order to explore an efficient and environment-friendly extraction method of flavonoids from qamgur, Xinjiang, five different deep eutectic solvents (DES) were prepared and compared, and the best extraction process was determined by ultrasonic-assisted DES extraction.The effects of DES molar ratio, DES water content ,ultrasonic time, ultrasonic temperature and material-liquid ratio on the content of flavonoids in qamgur were made an on-the-spot investigation by single factor test, and response surface methodology was used to further optimize the extraction conditions.On this basis, the extractive of qamgur was purified by AB-8 macroporous adsorption resin, and the antioxidant activity of qamgur flavonoids in vitro was investigated.The results showed that the optimum extraction conditions were as follows: DES composition of choline chloride-glycerol, DES molar ratio of 1:2, DES water content of 20%, ultrasonic time of 41 min, ultrasonic temperature of 40℃ and solid-liquid ratio of 1:40.Under these conditions, the content of qamgur flavonoids reached 9.66mg/g, and it reached 11.32mg/g after purification, which increased by 17.18%.When the mass concentration of purified qamgur flavonoids solution was 100 μg/mL, the radical scavenging rates of ABTS and DPPH reached 48.24% and 35.20%, the IC50 values were 124.41 μg/ml and 272.98 μg/mL, and the absorbance reached 0.45, which indicated that the antioxidant capacity and total reducing capacity were strong.This study provides scientific basis for the application of qamgur flavonoids as functional active ingredients in food industry.