Abstract:Identification of di-caffeoylquinic acids （di-CQAs） from Artemisia selengensis Turcz leaves and structure-activity relationship of di-CQAs on inhibiting xanthine oxidase （XOD） and inhibiting monosodium urate （MSU） induced IL-1β in vitro were studied. Di-CQAs from Artemisia selengensis Turcz leaves were identified by HPLC-Q/TOF-MS， and the effects of different di-CQAs on inhibiting XOD and inhibiting monosodium urate induced IL-1β were systematically studied. Results showed that five di-CQAs （1，4-diCQA， 3，4-diCQA， 1，5-diCQA， 3，5-diCQA and 4，5-diCQA） were identified in Artemisia selengensis Turcz leaves， and 1，4-diCQA was identified in Artemisia selengensis Turcz leaves in this study for the first time. The XOD inhibitory activity of caffeic acid substitution sites on di-CQAs was ranked as follows： C1 substitution > C4 substitution > C5 substitution > C3 substitution； The MSU-inducedIL-1β inhibitory activity of caffeic acid substitution sites on di-CQAs was ranked as follows： C1 substitution > C5 substitution > C3 substitution， C4 substitution≥ C5 substitution. In addition， the XOD inhibitory activity of di-CQAs was positively correlated with the MSU-induced IL-1β inhibitory activity of them， suggesting that di-CQAs couldinhibit MSU-induced IL-1β via inhibiting XOD. This study provides theoretical basis for studying the biological activities of di-CQAs with different structures， and also gives a reference for the development of di-CQAs from Artemisia selengensis Turcz and other dietary food for the prevention of hyperuricemia and gout.

Abstract:To study the effect of fermented barley extract with Lactobacillus plantarum dy-1 （LFBE） on insulin resistance in high-fat diet （HFD）-induced obese rats. We induced the obese rat model by feeding high fat diet， then treated these rats with LFBE （1 000 mg/kg bw） and water （4 ml/kg bw） respectively for 8 weeks， and determinated the levels of body weight， serum lipid profiles and insulin levels， glucose tolerance and others. LFBE could reduce the body weight， the levels of serum lipid profiles and insulin， improve glucose tolerance. So， LFBE could lower rate of increase of obese rats’ body weights， reverse the disorders of glucose metabolism and ameliorate the symptoms of insulin resistance in obese rats. At the same time， LFBE can inhibit expression of pro-inflammatory factors and the NF-κB and the JNK/p38 mediated MAPK signaling pathway in obese rats， and then ameliorate the symptoms of insulin resistance. The mechanism was related with LFBE can inhibit the phosphorylation of MAPK and NF-κB.

Abstract:Impaired intestinal barrier commonly occurs during the renal dysfunction. In this study， we assessed the effect of probiotics on impaired intestinal barrier and related inflammation in 5/6 nephrectomy rat model （CKD rats）. The results showed that CKD rats impaired intestinal barrier was significantly imporved by gavage administration of 6×1010 CFU/d of probiotics mixture for ten weeks. treated by probiotics mixture product had remarkably lower lipopolysaccharide （LPS） in serum （from 0.19 EU/mL to 0.10 EU/mL， P<0.05）. This indicated that probiotics mixture reduced intestinal permeability. Taking probiotics mixture significantly increased crypt depth， thickness of mucosa and the number of goblet cells（P<0.05） in intestinal epithelium. Administration of probiotics mixture also increase expression of of ZO-1 and claudin-1（P<0.05） indicating the improvement of tight junction. Furthermore， Taking probiotics mixture significantly decreased the level of C-reaction protein and TNF-α （P<0.05）， and increased the level of IL-10 and IL-13 （P<0.05） in serum indicating balanced proinflammatory and anti-inflammatory reponses of host.

Abstract:The ovotransferrin was extracted and purified from chicken egg. The iron binding capacity of ovotransferrin was studied with different concentration of Fe3+ or NaHCO3， pH value and temperature. The effects of freeze-drying and spray-drying on the physical and chemical properties of ovotransferrin-Fe（Ⅲ） were investigated by colorimeter， infrared spectrometer， particle size analyzer and scanning electron microscope， etc. The iron binding capacity of ovotransferrin was good （capacity 91.5%， iron content 1.28 μg/g）. In the condition of 0.4 mmol/L FeCl3 pH 8.0； 120 mmol/L NaHCO3 and temperature below 60 ℃. There were significant differences in the chromaticity， particle size distribution or complete dissolution time of freeze-drying ovotransferrin-Fe（Ⅲ） and spray-drying ovotransferrin-Fe（Ⅲ）， but there was no significant difference in water activity or chemical bon. After 30 days of animal experiments， freeze-drying and spray-drying group had significant effects on the increase in body weight and organ index in the anemic rats， as well as the red blood cell count， hemoglobin concentration， hematocrit， erythrocyte （P<0.01）. Both groups can significantly increase serum iron content， serum ferritin content， and decrease total iron binding capacity （P<0.05）. Some indexes of ovotransferrin group were even better than ferrous sulfate control group. Therefore， ovotransferrin can be used as a biological iron supplement， which can significantly improve the condition of rat iron deficiency anemia.

Abstract:Objective： Study on the protective effects and mechanisms of flavonoids from Mung bean hull on human umbilical vein endothelial cells（HUVEC） following oxidative injury caused by hydrogen peroxide（H2O2）. Method： Flavonoids were extracted from Mung bean hull with 70% ethanol and its bioactive components were quantified by HPLC. The HUVEC cells oxidative stress damage model was established by using H2O2. Experiments were divided into normal control group， H2O2 injury group， VitC control group， and low， medium， high flavonoids protective groups（20，60，80 μg/mL）. The proliferation was determined by the MTT assay. SOD， GSH-Px， LDH activities， GSH， MDA content in HUVEC cells and culture medium were assayed using biochemical colorimetry. Result： H2O2 could decrease the activity of endothelial cells in a dose-dependent manner， and induce apoptosis. Among them， compared with normal control group， cell proliferation was obviously inhibited after 24 h incubation with 1 000 μmol/L H2O2. However， In all dose groups of flavonoids from mung bean hull， the activities of superoxide dismutase（SOD）， glutathione peroxidase（GSH-Px） and glutathione （GSH） content were significantly increased （P<0.05）. The content of malondialdehyde （MDA） was significantly decreased （P<0.05）. The lactate dehydrogenase（LDH） activity was significantly decreased in cells and was significantly reduced in cell culture medium （P<0.05）. Conclusion： Flavonoids from mung bean hull can decrease the apoptosis of HUVEC injured by H2O2， its mechanism may be related to inhibiting lipid peroxidation damage cells， effectively improving the cells antioxidant enzyme activity， eliminating free radicals.

Abstract:The objective of the work was to study the optimum conditions of low-fat Cheddar cheese using Lactobacillus plantarum and effect on serum cholesterol in mice. The process parameters were optimized using response surface methodology， and the total cholesterol （TC）， total triglyceride （TG）， high density lipoprotein cholesterol （HDL-C）， low density lipoprotein cholesterol （LDL-C） and atherogenic index （AI） were determined to study the cholesterol lowering effect in vivo. The results showed that the optimum process conditions was 0.02% inoculation amount of starter， 2.00% inoculum amount of probiotic and 2.00% inulin. Compared with hyperlipidemia model， serum TC， TG ， LDL-C and AI levels decreased 21.23%， 25.57%， 39.11% and 35.05% respectively（P<0.05）in group probiotic cheese after 35 days of oral administration（P<0.05）， and TC and TG in liver decreased 37.32% and 17.33%（P<0.05）， but TC and TG in stool increased 37.2% and 30.66%（P<0.05）. Therefore， the low-fat cheese added with Lactobacillus plantarum has certain cholesterol-lowering activity in vivo and sensory quality was acceptable.

Abstract:Lentinan， Laminarin and Lycium barbarum polysaccharide（LBP） were extracted by ethanol subsiding method and deproteinized by Sevage method. EDTA-2Na was used to remove the metal ions from crude polysaccharide and deproteinized polysaccharide. The antioxidant activity and antitumor activity of the polysaccharides were investigated by various assays， and compared with those of metal ions loss. The results showed that three fractions contain various intrinsic metal ions including Al， Ca， Mn with different amount. The ABTS radical scavenging， DPPH radical scavenging ability decreased after the metal ions removal. The change of hydroxyl radical scavenging ability was inconsistent among the investigated polysaccharides. Among them the activity of LBP decreased most significantly at 600 μg/mL， the scavenging activity of LBP on the ABTS radical decreased from 26.31% to 17.25% and the DPPH radical decreased from 59.80% to 38.40%. The antitumor activity against MCF-7 human breast cancer cells also decreased after the deproteinized LBP was treated by EDTA-2Na. We hence proposed that the intrinsic metal ions are a part of the active center in polysaccharides， which has an important effect on its activities.

Abstract:Peach kernel peptides and ferrous chloride as raw materials. The chelating rate of different food peptides， iron salts and different molecular weight peach kernel peptides were studied， as well as the structural characterization and variations of PKP3-Fe complex in vitro simulating digestion were studied. The chelating rate of peach kernel peptides with ferrous ions was significantly higher than that of soybean peptides， corn peptides and fish collagen peptides（P<0.05） and the low molecular peach kernel peptide component has highest chelating rate. The positions and peak value of UV absorption peaks of peach kernel peptides changed after chelated with ferrous ions， and the intensity of endogenous fluorescence decreased obviously. Fourier transfer infrared spectra suggested that the -COO-， N-H， C-N， O-H of peptide could participate in the chelation of peptide with ferrous iron. The results of SEM demonstrated that PKP3-Fe has smooth spherical particle structure. During simulating gastric digestion， the ferrous iron release rate of PKP3-Fe was significantly lower than that of ferrous sulfate and ferrous lactate （P<0.05）， which can avoid the formation of a large amount of ferric hydroxide precipitation. After entering simulating intestinal digestion， part of PKP3-Fe was in ionic or chelate state. The absorption in body of peptide-ferrous complexes could be better than ferrous sulfate and ferrous lactate.

Abstract:In this study， the carotenoid produced by Neurospora spore was fermentated in vitro after digestion. Carotenoid was extracted from conidial power by acid-temperature method. The fermentation liquid was determined by national standard method of pH， gas production， NH3-N， gas chromatography was used to measure the short chain fatty acid of fermentation broth， the effect of carotenoid on intestinal flora was obtained by 16SrRNA high-throughput sequencing technology. The result showed that after in vitro fermentation， the pH value of fermentation liquid was 6.0-7.2 which was close to the normal pH value of human instestine. The fermentative solution produced litter gas， and much short-chain fatty such as acrtic acid， propionic acid and butyric acid. Moreover， fermentation liquid could reduce bacteroidetes while increased proteobacteria. To sum up， the carotenoid produced by Neurospora spore is beneficial to improve the human intestinal flora， optimize the proportion of bacteria in the intestinal flora， beneficial to the human intestinal health.

Abstract:The aim of this study was to investigate the anti-oxidative effects of WNWAD， WNW， WAD， WN and AD against the oxidative stress induced by H2O2 in HEK-293 cells， including ORAC， GSH and GSSG levels and the effects on gene expressions and activity of γ-GCS. Oxygen radical absorbance capacity（ORAC） results showed that 5.0 μmol/L WNWAD， WAD， WNW and WN had different oxygen radical absorption capacities in vitro but AD. Then， on the base of oxidative stress model of HEK-293cells， GSH and GSSG assay results indicated that HEK-293 cells induced by H2O2 decreased GSH level from （173.52 ± 2.87） μmol/L to （115.85 ± 2.03） μmol/L （P<0.01）， and increased GSSG level from （0.90 ± 0.08） μmol/L to （33.23 ± 0.68） μmol/L （P<0.01）. Egg white peptides （except AD） can obviously increase GSH level （P<0.05） and decrease GSSG lever（P<0.01）， especially 0.5 μmol/L WNWAD decreased GSSG lever in HEK-293 cells from （33.23 ± 0.68） μmol/L to （0.96 ± 0.02） μmol/L （P<0.01） and increased GSH/GSSG ratio from 3.49 ± 0.68 to 174.22 ± 0.13 （P<0.01）. In addition， peptides on the expression of γ-GCS mRNA result showed that the peptides improved the expression of γ-GCS. Among them， the highest expression of γ-GCS mRNA in the 5.0 μmol/L WN-treated cells was 8.53 ± 0.06. All the above results suggested that egg white peptides protected HEK-293 cells against H2O2-induced oxidative stress by absorbing ROS to decrease the consumption of GSH and inhibiting GSH/ GSSG ratio changed dramatically. Egg white peptides also can upregulate gene expressions of γ-GCS， which could make the synthesis of GSH increase to against H2O2-induced oxidative stress.

Abstract:The in vitro simulation intestinal microecology system is available method of easy-opeartion and good-reproducibility， which can be used to study intestinal microbiota and its metabolites gradually. In this study， the beneficial prebiotic effects of Luffa cylindrica， Morus alba， Lycium barbarum and Lentinus edodes freeze-dried powders were studied using a system of in vitrosimulation intestinal microecology. The results showed that Luffa cylindrica significantly increased the more numbers of Lactobacillus， Prevotella， Bacteroides and higherpropionate acidcontent with in vitro fermentationfor 24 hours， which was better than other vegetable and fruit powders did. Meanwhile， Morus alba promoted a largerincrease （P<0.05） of the number of Bifidobacterium and the production of acetate acid than others did. These findings suggest that Luffa cylindrica and Morus alba probably display betterprebiotic effects on intestinal microbiotaon the basis of in vitro simulation intestinal microecology system.

Abstract:Adaptive laboratory evolution is an effective method to industrial microbial genetic breeding. In this study， Lactobacillus casei Zhang which was evolved in LSM medium with gentamicin to 1 200 generations， was used as the research object， continue to evolve in LSM medium without gentamicin to 1 000 generations. The change of cell morphology， viable count， turbidity， resistance phenotypic and genotype were tracked and monitored. The results showed that：①the cell morphology， viable count and turbidity and resistance phenotypic were stable； ② Only 11 mutations were detected in the genome， including 4 synonymous mutations and 7 non-synonymous mutations. Therefore， it can be considered that the strain has a good genetic stability.

Abstract:Mannose-6-phosphate isomerase encoded by manA gene catalyzes the isomerization of D-mannose and D-fructose in Escherichia coli and promotes the metabolic uptake of carbon sources in Escherichia coli. In this paper， the study of carbon source utilization and gene encoding carbon metabolism in manA mutant strain aims to investigate the effect of mannose-6-phosphate isomerase on the metabolism of Escherichia coli. ManA gene mutant strain was constructed by group II intron reverse transcriptase mutation method. The utilization of manA gene mutant strain on different carbon sources and the effect of manA gene mutant strain on the gene expression of carbon metabolism in Escherichia coli were analyzed. The results showed that the growth of Escherichia coli BL21（DE3）ΔmanA strain was significantly inhibited when the mannose and starch were used as the carbon source， but the growth of BL21（DE3）ΔmanA strain was significantly better than that of wild type strain when starch was used as carbon source. The mutation of manA gene has no significant effect on the growth of BL21（DE3）ΔmanA strain in glucose. Further study gene expression showed that the expression of mannose-related genes in BL21（DE3）ΔmanA strain was significantly decreased. The gene （pfkA） of the 6-phosphoglucose kinase I subunit was significantly down-regulated in the fructose metabolic pathway. The expression of the gene （malS） of the α--amylase of the hydrolyzed starch was up-regulated. In conclusion， The mutation of manA gene affected the gene expression in the mannose， fructose and starch metabolic pathways， thus affecting the utilization of carbon sources in Escherichia coli.

Abstract:In order to understand and regulate the triterpinoid metabolism， the full length sequence of Cyclocarya paliurus squalene synthetase（CpSS） gene was cloned， and the characters and protein structure of this gene were further studied， as well as its’ expression level in the suspended cultured Cyclocarya paliurus cells induced by Aspergillus niger elicitor. Taking Cyclocarya paliurus cell RNA as template， the full length CpSS sequence of 1 667 bp was cloned using RT-PCR and RACE technologies， which contained a complete ORF with 1 245 bp encoding 414 amino acids. The sequence similarities between Cyclocarya paliurus and walnut， grapes， soybeans， licorice， cocoa were more than 85%， especially walnut with the highest similarity up to 97%. Sequence analysis showed that the protein encoded by CpSS was an unstable hydrophilic protein， which had a typical conserved region and domain of squalene synthase and located in the endoplasmic reticulum. There is a cavity in CpSS protein molecular formed by several α-helixes， which was similar to the majority of plant squalene synthase protein. The determination results of real-time fluorescence semi-quantitative RT-PCR indicated that the expression of CpSS gene increased significantly in suspended cultured Cyclocarya paliurus cells induced by Aspergillus niger elicitor， and the expression peaked at the 60 h after inducement. Our study provides a reference for further investigations on the triterpenoid metabolism of Cyclocarya paliurus and the inducement mechanism of fungal elicitor.

Abstract:The heterologous expression of the tannase gene afTanA in Pichia pastoris and the recombinant enzyme were analyzed. The effects of recombinant tannase on the antioxidant activity of persimmon juice were also discussed. It was found that the afTanA gene consisted of 1 767 bp base， encoding 588 amino acids and one stop codon， and there was one Kex 2 restriction site （Lys315-Arg316）， and the catalytic sites were Ser202， Asp455 and His501. The recombinant strain was induced by 48 h， and the activity of AfTanA was 678 U/mL. The optimum reaction temperature for AfTanA is 40 °C and the optimum pH is 5.0. Zn2+ increased the activity of AfTanA by 49.65% under low concentration （1 mmol/L）， while Cu2+ and Fe3+ decreased the activity of the enzyme by about 78% and 98%， respectively. At high concentration （5 mmol/L）， Zn2+ reduced the activity of AfTanA by 47.12%， The activity of AfTanA was inhibited completely by Cu2+ and Fe3+. The antioxidant ability of persimmon juice increased significantly， and after treated with recombinant tannase AfTanA the DPPH， ABTS free radical and ·OH scavenging rate increased by 15.79%， 12.78% and 3.4%， respectively. In summary， tannase AfTanA has been highly expressed in Pichia pastoris and has good application potential in the juice processing industry.

Abstract:Effects of 0.02% L-ascorbyl palmitate（L-AP） on the kinetics of trans products of trilinolenin heated at 200-240 ℃ for 2-48 h were studied. Three kinds of single trans isomers（C18：3-9t，12c，15c， C18：3-9c，12t，15c and C18：3-9c，12c，15t） and two kinds of double trans isomers （C18：3-9t，12c，15t and C18：3-9t，12t，15c） were detected in heated trilinolenin analyzed by highly polar ionic liquid capillary columns. The formations of these trans isomers were zero-order reactions， and the reaction orders of these isomers were not changed by the addition of L-AP. L-AP could inhibit the formation rates of single and double trans isomers. The main role of L-AP was to inhibit the formation of single trans isomers， and the inhibit site was the isomerization of 15 hydrogen in linoleic acid chain， followed by 9 hydrogen 12 hydrogen. In addition， the forecasting model of thermally induced trans products concentration of trilinolenin， heating temperature and time were established in the presence of L-AP.

Abstract:This paper aims to investigate the influences of various cooking treatments （boiling， steaming， microwaving， stir-frying and frying processes） on the antioxidants （anthocyanins， carotenoids， vitamin C and phenolics） and antioxidant activity in red cabbage in China. Compared with the raw， obvious reductions of the total anthocyanin， total carotenoid， vitamin C， and total phenolic and antioxidant potential （FRAP value） were observed after various thermal treatments. Among these reactions， stir-frying and frying processes resulted in a significant reduction of antioxidants and antioxidant activity， whereas steaming and microwaving retained most of the health-promoting compounds and may thus be the better choice for cooking red cabbage. The prolonged cooking time also resulted in a more obviously reduction in the antioxidant and the antioxidant activities. Further correlation analysis of the photochemical and antioxidants indicated that vitamin C showed the highest correlation with antioxidant capacity， whereas total carotenoid content showed the lowest correlation with antioxidant capacity.

Abstract:Objective： The objective of this study was to screen out the active components with improved lipid metabolism in Grifola frondosa and to obtain the optimum extraction conditions. Method： Two kinds of in vitro screening methods， namely simulated bile micellar and lipase inhibition， were used to screen out the active components with stronger improving activity for lipid metabolism in Grifola frondosa. The extraction process of Grifola frondosa active components was optimized by single factor and response surface methodology. Result： The ethyl acetate extract （EAE） of Grifola frondosa had the strongest binding capacity of sodium deoxycholate and sodium cholate and inhibition of lipase activity. The best extraction conditions of the process were as follows： the ratio of solid to liquid was 1 ∶ 29（g/mL）， the ultrasonic time was 30 min and the extraction temperature was 50 ℃. The major components of EAE were identified by UPLC-MS/MS and found to be isocetin and cyanidin-3-O-rutinoside.

Abstract:In order to promote the comprehensive utilization of rice bran resources， the extraction method and adsorption characteristics of Pb2+ of rice bran insoluble dietary fiber were studied. In this paper， enzyme-chemical method was used to extract insoluble dietary fiber from defatted rice bran. The single factor and orthogonal experiments were used to study the effects of high-temperature amylase addition， NaOH mass fraction， alkaline hydrolysis time， and alkaline hydrolysis temperature on the extraction rate and purity of the product， and the optimal preparation parameter of rice bran insoluble dietary fiber was determined. The results showed that when the high-temperature amylase was added at 0.3%， with the 3% NaOH mass fraction and the alkaline hydrolysis at 75 ℃ for 75 min. The purity and yield of the obtained product was 85.74% and 37.40% respectively. Furthermore， adsorption experiments revealed that when the extract was shaken in a 20 mg/L Pb2+ aqueous solution for 180 minutes， and the adsorption rate was 96.67%. The kinetics was in line with the pseudo-second-order kinetic equation. It could better describe the binding behavior between rice bran insoluble dietary fiber and Cd2+， and there existed chemical adsorption during the adsorption process. The rmodynamic investigations had found that： 25 ℃ was more conducive to the adsorption process. This process was entropy-driven and spontaneous. At the same time， the adsorption ability of Pb2+ was weak， predicting that the applied force was mainly physical adsorption. Therefore， rice bran insoluble dietary fiber had a better ability to adsorb Pb2+. This test provides a theoretical basis for the extraction conditions of rice bran dietary fiber material and its Pb2+ adsorption characteristics.

Abstract:Oil from Schizochytrium sp. was used to separation and purification the docosahexaenoic acid （C22 ∶ 6） in two steps by high-speed countercurrent chromatography （HSCCC）. The selected liquid phases were heptane-ethyl acetate-methanol-water （15 ∶ 1 ∶ 15 ∶ 1， V/V/V/V） for the first step and heptane-methanol-water （5 ∶ 6 ∶ 1， V/V/V） for the second. The separation was followed by UV detection at 210 nm. The sample size， flow velocity， revolution speed and column temperature as the separation conditions of the high-speed countercurrent chromatography were optimized by using single factor experiments and response surface analysis. the best conditions were followed： sample size 180 mg， flow velocity 3 mL/min， revolution speed 910 r/min， column temperature 13 ℃. Under these conditions， docosahexenoic acid from Schizochytrium sp. was separated and purificated by two steps high-speed countercurrent chromatography， the docosahexenoic acid purities were 90.06% and 99.61% measured by high performance liquid chromatography（HPLC） and UV detector， the recovery ratios were 95.27% and 93.81%.

Abstract:Spray drying is the most commonly used method of preparing probiotic microcapsulation. Because of the difficulty in the study of the drying process of the droplets in the spray drying tower， the experiment is carried out to study the protective effects of the different DE syrups and different melting palm oil on the survival rate of L. plantarum in the simulated spray drying conditions using the single droplet drying technology. The results showed that the survival rate of high melting point palm oil droplets was higher than that of low melting point palm oil during the drying process under different drying conditions. It was observed that there was no free L. plantarum on the surface of the single droplet after drying by Scanning electron microscopy（SEM）， and the higher the DE value of the syrup was more favorable for the stability of the surface structure combined with the changes in droplet of moisture content. The survival rate of L. plantarum was mainly related to the temperature of the droplets by analyzing the droplet drying parameters and the thermal stability of the emulsion. The higher the melting point of the palm oil， the more heat is absorbed during the drying process so that L. plantarum can get a higher survival rate.

Abstract:Shiitake mushrooms （Lentinus edodes）， the largest production and consumption of edible fungus in China. Drying is the most common processing approach for shiitake mushrooms， and the dried products should be rehydrated before consumption. In order to obtain the optimum condition for rehydration of dried shiitake mushrooms， hot-air dried samples were immersed in distilled water at 25， 45， 65 ℃ and 85 ℃ respectively， and the rehydration ratio， appearance， texture and flavor were investigated. The results showed that when sample was rehydrated at 45 ℃ for 270 min， the equilibrium rehydration ratio was 3.88， and the mushroom hyphae were fully rehydrated and swollen. Moreover， the shear force， elastic， resilience and chewiness of the rehydrated mushrooms were 1 290.28 g， 0.66 g， 0.34 g and 656.02 g， respectively， which were moderately soft and easy to cut. Furthermore， the content of sulfur compounds of the mushrooms rehydrated at 45 ℃ was relatively high as compared with other samples. Sulfur compounds such as 1，2，3，5，6-pentathiheptane （67.02%） and 1，2，4-trisulfide cyclopentane （29.06%） were rich in the flavor compounds. In conclusion， the rehydration characteristics， appearance， texture and flavor were significantly affected by water temperature， and the rehydrated mushrooms with higher quality were obtained at 45 ℃ for 270 min. The optimized condition can be used to guide the rehydration operation of shiitake mushrooms for cooking and food industry.

Abstract:The effects of temperature on the dynamic changes of fermentation parameters during the fermentation of fruit-Jiaosu were studied， which was systematically analyzed by the pH， organic acid， soluble sugar， cellulase activity， microbial colony count and sensory assessment. It was found that the soluble sugar content（7 029.92 mg/mL）， the main organic acid content（7.67 g/L）， the cellulase activity（15.66 U/mL） and the lactic acid bacteria colonies[9.0 lg（CFU/mL）]were significantly increased by temperature rising in the early stage of fermentation. There was a strong correlation between the number of lactic acid bacteria and the content of organic acid， soluble sugar content and cellulase activity. This study will provide some theoretical basis and technical basis for the healthy development of fruit-Jiaosu industry.

Abstract:Illumina MiSeq high throughput sequencing technology was used to study the bacterial community，abundance and dynamic change of the traditional light-flavor baijiu during fermentation processes. A total of 319 872 and 269 087 effective sequences and 39 567 and 22 717 OTUs were obtained， which were classified into 15 phyla （Firmicutes，Proteobacteria， Bacterioidetes， Planctomycetes， Actinobacteria， Chloroflexi， Verrucomicrobia， Acidobacteria， Gemmatimonadetes， Chlamydiae， Nitrospirae， Euryarchaeota， Cyanobacteria， Deinococcus-Thermus， Fusobacteria）. The results showed that species and quantity of bacteria was changed with environmental change and fermented time. It was largely different for bacterial community and abundance of Dacha and Ercha’s sample. These high-throughput bacterial genome sequencing revealed generation of all the bacteria. Pediococcus， Lactobacillus， Staphylococcus were predominated microorganisms in all fermentation processes， and they play an important role to flavor formation of the traditional light-flavor baijiu.

Abstract:Objective： The purpose of this study was to explore the contribution of Hongqu and Baiqu to the formation of volatile flavors in Hongqu rice wine. Method： Headspace solid-phase microextraction-GC/ MS， principal component analysis （PCA）， and orthogonal partial least squares discriminant analysis （OPLS-DA） were used to screen out the volatile flavor compounds with significant difference among the rice wines brewed using different starters. Result： There were 10 volatile flavor compounds with significant difference between A wine （brewed using Hongqu + Baiqu） and B wine （brewed using Hongqu）. There were 8 volatile flavor compounds with significant difference between A wine （brewed using Hongqu + Baiqu） and C wine （brewed using Baiqu）， 8 volatile flavor compounds with significant difference between B wine （brewed using Hongqu） and C wine （brewed using Baiqu）. Conclusion： It can be deduced that the contribution of Hongqu to the formation of volatile flavors of Hongqu rice wine was the most significant， while the influence of white koji on the formation of volatile flavor compounds in Hongqu rice wine was relatively weak.

Abstract:Studied gel properties and volatile components of Pagrosomus major surimi gels with adding Chenopodium quinoa Willd. The results showed that： gel strength of surimi increased with the increased of quinoa at the contents of 0-3 g/100 g， decreased after the adding content reached to 4 g/100 g， but still a significant increase （P<0.05） compared with control group. Whiteness decreased with the increased of quinoa. Water holding capacity increased with the increased of quinoa. With the increase of quinoa， the change of ionic bond was not significant， the hydrogen bond tended to decrease， and the hydrophobic interaction and disulfide bond showed a rising trend. TCA-soluble peptides showed a decreasing trend with the increased of quinoa. Based on the analyzed of Pagrosomus major surimi and Pagrosomus major surimi with Chenopodium quinoa by HS-SPME-GC-MS， 35 and 32 kinds of volatile compounds were detected respectively. Those compounds are mainly aldehydes， hydrocarbons and aromatic compounds. The relative odour activity values （ROAV） were used to indicate the effects of different volatile components on the overall flavor of two kinds surimi products， 6 and 7 key flavor compounds were identified respectively. The composition and relative content of volatile compounds in two kinds of surimi were not too different from each other.

Abstract:Neurospora crassa is a good bacterium that has a high production of cellulose and carotenoid， but little research has been done on the degradation of proteins. This study used Neurospora crassa to solid-state ferment rapeseed meal in order to study the changes of nutrient composition， and contents of antinutritional factors during fermentation. The results showed that the contents of crude protein， contents of soluble protein and contents of total amino acid increased significantly（P＜0.01）， as the extension of fermentation time， which improved by 12.50%， 232.52%， 724.45%， respectively. The contents of carotenoid increased from 0 μg/100g to（64.68 ± 1.42） μg/100g. Furthermore， the contents of acid soluble protein were increased and then down to steady， the maximum was （25.86 ± 0.05） g/100g at 24 h. On the contrary， the contents of crude cellulose， tannin， phytic acid and thioglycoside showed significant decreasing treads （P＜0.05）. The degradation rates were 23.48%， 24.98%， 10.20% and 14.79%， respectively. It showed that the nutrition values of rapeseed meal were improved greatly by Neurospora crassa.

Abstract:Low temperature is an important method to ensure the quality and safety of aquatic products， but some cold tolerant bacteria can still survive and proliferate in the low temperature environment， and eventually lead to deterioration of aquatic products. In order to understand the effects of temperature on the growth kinetic parameters and membrane physicochemical properties of Shewanella putrefaciens， which is a typical cold resistant microorganism found in aquatic products， the growth curve and growth kinetic parameters of Shewanella putrefaciens DSM6067 strain， as well as the fatty acid composition， protein content， fluidity， and microstructure of its cell membrane were studied. It was found that the lag phase of the strain cultured at 30 ℃， 10 ℃， and 4 ℃ were 3.35 h， 25.94 h and 122.03 h respectively. Although the growth rate of Shewanella putrefaciens was slower in low temperature environment， it could still proliferate continually. According to the fatty acids compositions of cell membrane at the mid of exponential phase， the total contents of unsaturated fatty acids in bacteria cultured at 4 ℃ was 51.04%， while that of strains cultured at 30 ℃ was as low as 43.36%. Among them， the monounsaturated fatty acid （palmitic acid） C16：1 increased the most significantly from 26.62% at 30 ℃ to 46.66% at 4 ℃. The protein content of membrane also increased slightly as the temperature decreased. The fluidity of cell membrane was low initially when the strain was incubated at low temperature， but increased in the latter culture period. The TEM results showed that smoother cell membrane， smaller vacuolation and bigger cell size in strains cultured at low temperatures. The changes of physic-chemical properties should be responsible for Shewanella putrefaciens strains to survive and grow at low temperatures.

Abstract:To study the effect of different refrigerated treatment methods on the quality change and endogenous enzyme activity of big-eye tuna（Thunnus obesus）. Samples were stored under different refrigerated conditions （refrigerated storage （CK）， crushed ice （CI） and slurry ice （SI））， the physicochemical （texture profile analysis （TPA）， electrical conductivity and total volatile base-Nitrogen（TVB-N））， microbiological （Total viable counts）， ATP-related compounds and enzyme activities （Adenosine deaminase （ADA） and Acid phosphatase （ACP）） indexes were measured respectively. The water mobility was evaluated by Low-field nuclear magnetic resonance （LF-NMR）. The results showed that when compared with other groups， samples in SI could control the increase of electrical conductivity， TVB-N value， TVC and Hx contents. The hardness， springiness， chewiness， ATP and IMP content also declined slowly. The values of K， H， Ki were lower than other groups and Fr value showed a more gentle downward trend. The activities of ACP and ADA showed a upward trend in the later of storage， which could be restrained by SI. The activity of ACP and TVC had a certain correlation. The decrease of T22 and the increase of T23 indicated that water content in myofibrils was lost and the quality of big-eye tuna was deteriorated. Therefore， SI storage could slow down the degradation of ATP and quality deterioration in big-eye tuna by controlling the activity of endogenous enzyme and microbial growth.

Abstract:Quality changes of instant octopus products at different storage temperatures were analyzed through biochemical and modern instruments analysis techniques. The TVC of instant octopus products at 25， 15 and 5 ℃ exceeded the limit of consumption on 4， 11 and 80 days， respectively. The TVB-N values exceeded the proposed acceptability limit of 30 mg N/100 g on 5， 15 and 81 days， respectively. According to the results of sensory analysis， the shelf lives （SL） at 25， 15 and 5 ℃， respectively， were 5， 15 and 80 days. Contrary to the TMA value， the pH value of all groups showed an overall decline during the storage， and the higher the storage temperature was， the more apparent the trend was. However， the TVC and TVB-N value at -5 and -18 ℃ remained lower than the limits up to 90 days of storage and the SL was far longer than 90 days. Therefore， lower storage temperature had a significant effect on maintaining quality and extending shelf life of instant octopus products. Taking all the facts into consideration， including energy consumption， the best storage temperature is -5 ℃.

Abstract:In order to study the effect of high hydrostatic pressure （HHP） on the changes of bacterial community structure in perch （Lateolabrax japonicus） fillets under cold storage， one of the samples were treated at 250 MPa for 9 min （HHP group） and the other one were treated at 0.1 MPa （CK group）. Then samples in two groups can be stored at 4 ℃， total volatile basic nitrogen（TVB-N） and microbial indexes （total viable counts （TVC）， Shewanella counts， Pseudomonas counts and Psychrobacter bacteria counts （PBC）） were measured at day 0， 3， 6， 9， 11， 13 and 15 respectively. The correlation was analyzed at the same time so as to evaluate the effect of HHP in the quality of perch （Lateolabrax japonicus） fillets under cold storage. The bacterial community structure of perch （Lateolabrax japonicus） fillets at different storage time （early， middle， later and final stages） was carried out by high throughput sequencing technology. The results showed that the increase of TVB-N， TVC， Shewanella counts， Pseudomonas counts and PBC were significantly slower than that of control group. TVB-N value and microbial indexes can be used as freshness evaluation indexes for analyzing the quality changes of （Lateolabrax japonicus） fillets after HHP treatment. The results of high throughput sequencing indicated that the main bacteria in CK and HHP group were Bacillus sp.， Bacillus subtilis sp. and Lactococcus sp.， but the composition and type of bacteria between two groups at the later of storage were shown at the significant difference. The main bacteria of CK group in the later of storage was Pseudomonas sp. and that of HHP group was Psychobacter sp. The main bacteria of CK group in final storage was Psychobacter sp.， Pseudomonas sp. Shewanella sp. and Aeromonas sp. and that of HHP group was Psychobacter sp.， Pseudomonas sp. and Yersinia sp. HHP can inhibit the increase of TVB-N value and microbial indexes， which also have the significant effect on the bacterial composition during storage. Moreover， HHP can also significantly inhibit the growth of Psychobacter sp. and Shewanella sp.

Abstract:Artichoke is a kind of vegetable with liver protection， anticancer， antioxidation and antibacterial activity， its by-products （leaves and stalks） also rich in beneficial physiological activity， but it is difficult to make intensive use of the by-products as they are too wet to be decay. In this study， silage， a low energy method， was use for storaging artichoke stems and leaves， meanwhile， the content of polyphenol and its antioxidant properties and the ability of inhibition of α-glucosidase was detected in ensile. In short， the changes of mono-phenols was detected by HPLC-QQQ-MS， and the alteration of total phenolic content in ensilage was determined by with Folin-Ciocalteu method. Meanwhile， antioxidant properties and the ability of inhibition of α-glucosidase was regarded as evaluating indicator of function activity. As result， there are still 96.8% of total polyphenol in the by-product after ensiling. Moreover， antioxidant properties is same to before， and the ability of inhibition of α-glucosidase is still significant. Consequently， ensilage can be a developed method to preserve the polyphenol of artichoke by-product and function activity as before， so it is a low energy and efficient method to preserve the by-products of artichoke stem and leaf that has potential for popularization.

Abstract:In the post-harvest storage process， blueberries often show softening and decay， which seriously affected the quality of blueberries. In this study， the ‘Lanfeng’ blueberry fruit in the process of postharvest storage at room temperature was tested. Through isolation and identification of surface pathogenic fungi in blueberry during storage at room temperature， clear the main pathogenic bacteria species of blueberry rot during storage at room temperature. The traditional fungi method was used to culture and purify pathogenic fungi， after morphological observation and analysis， Preliminary identification of blueberry surface pathogenic fungi species， and to carry out the return test to further determine the surface pathogenicfungi species. The ITS region of the isolated blueberry pathogenic fungi was amplified by PCR using the specific primers of ITS. The results showed that the surface pathogenic fungi of ‘Lanfeng’ blueberries at room temperature were penicillium， Penicillium chrysogenum and Alternaria alternata. Finally determine the optimum growth temperature of the strain. The optimum growth temperatures of Penicillium chrysogenum， Penicillium chrysogenum and Alternaria alternata were 28 ℃， 26-28 ℃ and 26 ℃， respectively. The study provided the theoretical basis for the prevention and control of disease in the preservation of blueberry fruit in Liaoning province.

Abstract:NH2 solid phase extraction cartridges were used to separate triglycerides and phospholipids from ruminant fatty acids and hydrogenated soybean oil and partially hydronated soybean oil were used as control groups. Then silver ion solid phase extraction columns were applied to elute trans octadecenoic acid isomers from triglycerides and phospholipids before detected by gas chromatography. Results showed three kinds of trans fatty acids were found in ruminant animals lipids and sheep lipids has higher trans fatty acids in total lipids and triglycerides with 7.64% and 7.38%， while beef fat has richest trans fatty acids in phospholipids with 5.89%. In addition， 9 types trans octadecenoic acid isomers were separated and detected by gas chromatography， in which the 11t18：1 was the richest isomer in ruminant animals lipids by the content of 30.33%-39.03% in trans octadecenoic acids of total lipids， 38.08%-45.09% in triglycerides and 27.10%-44.47% in phospholipids of ruminant animal lipids. PLS-DA analysis showed difference among three ruminant animals on trans fatty acids isomers， sheep lipids had higher 9t18：1 in triglycerides and 11t18：1 in phospholipids， beef lipids had richer 9t18：1 and 15t18：1 in phospholipids and milk fat had higher 12t18：1 and 16t18：1 in phospholipids. Thus phospholipids varied in ruminant animal lipids.

Abstract:In order to understand the nutrition and function components in different highland barley varieties， 29 kinds of highland barley were analyzed， including carbohydrate， protein， fat， total flavonoids， amino acids， ash， moisture and beta glucan. The results showed that， in the 29 kinds of highland barley， the variation of protein content was from 8.74% to 13.16%， the change of fat content was 2.44%-4.48%， the total amino acid content varied from 7.48% to 11.86%， the β-glucan content varied from 7.48% to 11.86%， the content of total flavonoids varied from 0.11% to 0.28%， and the variation of ash content was 1.66%-2.95%， there were significant differences among different cultivars. And the changes of carbohydrate and water were 73.82%-78.30% and 7.69%~9.68%， respectively， the significant difference was not obvious. 29 different highland barley varieties all contained 17 amino acids， including eight essential amino acids required by the human body. Among them， the highest content of protein， total amino acid and total flavonoids was highland barley XZDM00025， and the content of β-glucan was the highest in highland barley XZDM00027， and the high barley XZDM00074 contained the lowest fat content. By comparing the WHO/FAO ideal protein amino acid pattern， the first limiting amino acid of the barley was methionine， the second limiting amino acid was lysine， and the third limiting amino acid was isoleucine. 29 kinds of highland barley could be divided into 7 categories by cluster analysis （inter -group connection-square European distance）. The first four categories included only one species， the fifth category included 6 varieties， the sixth category included 2 varieties， and the seventh category includes 17 varieties. Additionally， there were significant differences in the nutritional and functional components between the categories.

Abstract:Lentil （Lens culinaris） is widely consumed due to its excellent sources of macronutrient， micronutrients and phytochemicals. In order to better understand its nutritional value， the present study investigated the free， conjugated and bound phenolic content of the black lentil and their antioxidant activity（ferric reducing antioxidant power（FRAP）， DPPH（1，1-diphenyl-2-picrylhydrazyl） radical scavenging activity， ABTS[2， 2'-azino-bis（3-ethylbenzothiazoline-6-sulfonic acid） radical scavenging activity]. Ester conjugated phenolic showed highest levels of phenolic contents （1.61 mg/g）， while base hydrolyzed bound phenolic presented the highest levels of flavonoid contents （1.07 mg/g） and antioxidant activities[FRAP（43.80 mmol/g）， DPPH（2.13 mg/g）， ABTS（3.92 mg/g）]. In addition， two major anthocyanins were identified as delphinidin 3-O-（2-O-β-D-glucopyranosyl-α-L-arabinopyranoside） and cyanidin derivatives in the acidified methanolic extract of black lentil.

Abstract:In order to know which component in Prunus mume had good inhibitory activity on food borne pathogens and its composition， the antibiotic activities of these components extracted by chloroform， ethyl acetate and n-butyl alcohol， also the composition of the extract with best activities were researched. The results showed that all components had inhibitory effects against the five bacteria， of which the effect of ethyl acetate extract was the best. Liquid chromatography-mass spectrometry（LC-MS） analysis of ethyl acetate extract showed the main chemical compounds in ethyl acetate component were caffeoylshikimic acid and its derivatives， which suggested that the caffeoylshikimic compounds might have antibiotic activity.