Abstract:Objective： Sesamin is a lignan food functional component from sesame seed and possess multiple bioactives， including antioxidant， anti-inflammatory and anti-depression. Here， we investigated the neuroprotective effects sesamin on preventing cognitive deficits in Alzheimer’s disease（AD） mouse model. Methods： The 6-month old female APP/PS1 transgenic mice were dietary supplemented with sesamin（0.05%， weight/weight） for 3 months. Results： It has been found that dietary supplementation of sesamin alleviated the cognitive impairment. Sesamin reduced Aβ accumulation and the expression of PSD-95 in mice brain. In addition， sesamin suppressed the microglial activation by inhibiting IBA-1 expression in hippocampus. Moreover， sesamin treatment significantly downregulated APP expression and activated the AKT/IDE signaling in the cortex. Conclusion： The results indicated that sesamin could alleviated the cognitive disorders in APP/PS1 mice. This study provides a clue for the potential beneficial neuroprotective effects for sesamin supplementation.

Abstract:This study investigated the biological metabolism of chlorophyll and its impact on the intestinal flora with the in vitro fermentation experiments to understand the health significance of intaking green-leafy vegetables. In the intestinal flora sequencing test of human fecal fermentation， the addition of chlorophyll reduced the diversity of flora. After 24 hours of fermentation experiments， in the chlorophyll group， the diversity index of two-years old child decreased from 2.6-3.2 to 2.4-2.7 and the diversity index of five-years old child decreased from 2.5-2.8 to 1.8-2.4. While in the field of genus， the relative abundance of Collinsella and Bifidobacterium were significantly reduced. In the change of the Bacterial metabolites， the increase of lactic acid， acetic acid was promoted by chlorophyll. Therefore， chlorophyll has a certain biological activity， which can affect the intestinal flora and its metabolites content changes.

Abstract:In order to explore whether N-acetylcysteine （NAC） can improve the stability of quercetin in cell culture medium and whether quercetin combined with NAC can show stronger antitumor activity， the real-time concentration of quercetin in culture medium was determined by high performance liquid chromatography， and the degradation equation was fitted. Then the antitumor activity of quercetin combined with NAC in vitro was evaluated by MTT method. The results showed that the degradation process of quercetin in cell culture medium accorded with the first-order kinetic characteristics （R2>0.95）. The degradation constant kobs was independent of the quercetin’s initial concentration and negatively correlated with the NAC concentration. So NAC could improve the stability of quercetin in culture medium. In addition， quercetin combined with NAC showed stronger antitumor activity of HepG-2 cells， MKN-28 cells， MDA-MB-231 cells and Caco-2 cells than the single use of quercetin or NAC. Among these four cells， NAC combined with quercetin showed strongest antitumor activity of HepG-2 cells.

Abstract:Radish sprouts are good sources of bioactive compounds such as phenols， isothiocyanates， and vitamin C. In order to comprehensively evaluate the apparent antioxidant capacity of radish sprouts， here， radish sprouts treated with different storage and steaming methods were simulated gastrointestinal digestion and absorption in vitro. At the same time， we explored its antioxidant capacity by five different mechanisms of testing-ferric reducing antioxidant power （FRAP）， DPPH radical scavenging power （DPPH）， reducing power （RP）， anti-superoxide anion power （ASA） and superoxide dismutase （SOD） methods， and based on the above data， combined with TOPSIS （Technique for Order Preference by Similarity to an Ideal Solution） method for comprehensive evaluation of antioxidant capacity. The results showed that the ferric reducing antioxidant power activity of the simulated absorption extract increased significantly at 12-24 h at （25±1） ℃. The DPPH free radical scavenging ability after in vitro simulated digestion was significantly less than the corresponding time points before digestion at various time points during storage and steaming. The reducing power showed the following trend at the corresponding time and temperature of each treatment， phosphate buffered solution extracts > simulated intestinal absorption extracts > simulated gastrointestinal digestion extracts. The anti-superoxide anion power of phosphate buffered solution extracts， simulated gastrointestinal digestion extracts and simulated intestinal absorption extracts of stored and steamed radish seedlings was weaker （≤0.10 U/mL）. Superoxide dismutase activity of radish sprouts stored at low temperature and room temperature during the 0-24 h was in a downward trend. The comprehensive evaluation showed that radish seedlings stored at room temperature for 12 h and steamed for 1-2 min exhibited the best comprehensive antioxidant capacity in simulated absorption.

Abstract:Objective： In this study， the polysaccharide derived from Bangia fusco-purpurea was separated and purified， and its chemical composition and in vitro immune-induced activity were analyzed to illuminate food and medicine mechanism of Bangia fusco-purpurea， which provided scientific basis for the high-efficient utilization of Bangia fusco-purpurea. Methods： Crude polysaccharide was extracted from Bangia fusco-purpurea by hot water extraction and ethanol precipitation. The polysaccharide fractions （F1， F2 and F3） were obtained with isolating and purifying polysaccharide BFP by cation exchange column chromatography， Sephadex G75 chromatography and DEAE-cellulose 52 exchange chromatography. The monosaccharide composition and chemical component of BFP， F1， F2 and F3 were analyzed by PMP pre-column derivatization high performance liquid chromatography （HPLC） and the chemical methods. Further， the in vitro immune-induced activity and signal transduction pathway of BFP， F1， F2 and F3 were analyzed by mouse macrophage RAW264.7 cells model. Results： The results of chemical component and monosaccharide composition showed that BFP， F1， F2 and F3 were heteropolysaccharides with significant differences in monosaccharide compositions. The in vitro immune-induced activity cells model revealed that BFP， F1， F2 and F3 significantly induced RAW264.7 cells activation to release NO and TNF-α in the measured concentration range （0~100 μg/mL）， but did not induce the generation of ROS. Cellular signal pathway inhibition experimental results show that the immune-induced activity of BFP was related to the cellular signal transduction pathways activation of NF-κB， JNK MAPK， ERK MAPK， and p38 MAPK； F1 was associated with the cellular signal transduction pathways activation of NF-κB， JNK MAPK， ERK MAPK and p38 MAPK； however， the mechanisms of action of F2 and F3 were similar， which were related to the activation of NF-κB， JNK MAPK and ERK MAPK signal transduction. Conclusion： The BFP possessed strong in vitro immune-induced activity， of which fractional purified polysaccharide fractions F1 and F2 were the major immune-induced components. The common signal transduction pathways of BFP， F1， F2 and F3 induced RAW264.7 cells release NO were NF-κB and JNK MAPK. However， the common signal pathways inducing TNF-α secretion in RAW264.7 cells were mainly JNK and ERK MAPK signaling pathways.

Abstract:In this paper， two different kinds of Akebia pectins （HEP， CEP） were prepared by hydrochloric acid and citric acid， and their structural and rheological properties were studied. The SEM results showed that the HEP structure was relatively compact and the surface was rougher， and the CEP structure was relatively loose and the surface was smooth and wrinkled. The FT-IR analysis showed that HEP（94.89%） had a higher esterification degree than CEP （54.03%）. At the same time， X-ray diffraction results showed that HEP had a higher crystallinity than CEP， which was consistent with the result of FT-IR. The rheological results showed that the pectin concentration， sucrose concentration， temperature， heat treatment time， and Ca2+ concentration all had an effect on the changes of the viscosity and stress with the shear rate for HEP and CEP， and their mechanisms were different， which may be attributed to the differences of their molecular structure. The development of this research provides some theoretical basis and data reference for the development of Akebia pectin resources in the future.

Abstract:The inhibitory effects of four kinds of plant polyphenol containing a catechol structure（caffeic acid， chlorogenic acid， catechin and quercetin） on the activity of lipoxygenase（LOX） were studied using the linoleic acid - LOX system. The underlying mechanisms were studied by Linweaver-Burk plot analysis and fluorescence spectrometry. The LOX inhibitory activities of four kinds of plant polyphenol were in the order of quercetin > catechin > caffeic acid > chlorogenic acid. Caffeic acid and chlorogenic acid were mixed noncompetitive inhibitors of LOX. However， quercetin and catechin were noncompetitive inhibitors of LOX. The quenching constant， binding constant and number of binding sites of the interaction between quercetin / catechin and LOX were greater than those of the interaction between caffeic acid / chlorogenic acid and LOX， indicating that quercetin / catechin may have higher binding affinity towards LOX. LOX had multiple binding sites for four kinds of plant polyphenol. The binding sites of LOX for chlorogenic acid or caffeic acid were located close to tyrosine residues. The binding sites of LOX for catechin had similar average distance towards the tyrosine and tryptophan residues. The binding quercetin was closer to tryptophan than tyrosine residues. Quercetin had synergistic effect with catechin at low concentration， which could effectively inhibit soy protein oxidation through inhibition of LOX.

Abstract:To clarify the mechanism of the crossed friction wheel drive， the motion and the force relationship between the driven friction wheel and the active friction wheel are constructed by using the mechanics theory. The two basic forms of theoretical calculation method about the axial displacement are established. The basic form is a driven friction wheel along its own support axis direction， and the other is along the support axis direction of the active friction wheel. The judgment method of the movement direction is established completely. The two basic forms of crossed friction wheel drive model are simulated by ADAMS. On this basis， using the principle of the crossed friction wheel drive， the corresponding relationship between the ten classic cases applied in engineering and the two basic forms of the crossed friction wheel transmission mechanism is analyzed， and the characteristics of the institution is summarized. The research shows that the theoretical design calculation method is accurate. It provides a theoretical basis for the application design and analysis of the crossed friction wheel drive.

Abstract:This paper mainly studied the effect of Lactobacillus rhamnosus DHC32 on intestinal microflora and mucosal immune of normal mice. The results showed that DHC32 reduced the moisture， ammonia and pH of feces， and increased metabolic capacity of fecal microflora in mice. Compared to the control group， the growth of Lactobacilli and Bifidobacteria were promoted， meanwhile， the Bacteroides fragilis， Enterobacteria and other harmful facal bacteria were inhibited. The production of short chain fatty acids in feces from mice feed on DHC32 strains were significantly promoted. Moreover， DHC32 significantly increased mRNA levels of My D88， IL-23， IL-22 and other intestinal immunoregulatory cytokines. Also， the effect of DHC32 on gene expression of intestinal MUC1， MUC2 and RegIIIγ were studied. These results furtherly demonstrate that Lactobacillus rhamnosus DHC32 efficiently stabilize mucous membrane barrier， and strengthens the host immune function to improve animal intestinal health.

Abstract:Objective： To study the regulative function and mechanism of konjac glucomannan oligosaccharides （KOS） on hyperlipidemia and liver injury in obesity model rats. Methods： A rat model of nutritional obesity was established by high fat diet induction. The rats were divided into three groups： normal control group （NC）， high fat model group （MC） and konjac glucomannan oligosaccharides administration group （KOS） after the model established. They were fed basic diet， high fat diet and intervention diet respectively. After administration for 6 consecutive weeks， the changes of body weight， lipid metabolism， oxidative stress and liver function indexs in obese rats were investigated and compared. Results： After 8 weeks feeding of high-fat diet， the obesity model was considered to be built when the weight of the rats fed with a high fat diet exceeded 20% of the average weight of rats fed with a basic diet. Compared with the MC， the levels of TG， TC， LDL-C， MDA， ALT （P<0.01） and AST （P<0.05） were significantly decreased. In contrast， the levels of serum SOD and GSH-Px were significantly increased（P<0.01）. Meanwhile， the liver weight and index was reduced. Liver histology showed the decrease of liver injury. Besides， with the model control group， the body weight of obese rats reduced after the administration of KOS. The levels of serum the levels of AKP had an decreasing tendency， and the level of HDL-C had an increasing tendency. Conclusions： KOS administration can lighten the weight of obese rats， ameliorate the lipid metabolism disorder effectively， improve the ability of oxidative stress， alleviate the symptoms of hyperlipidemia， and resist the liver injury caused by obesity.

Abstract:Inonotus obliquus （Fr.） pilat is a kind of health food， with strong anti-oxidative capacity. In order to research anti-oxidative capacity of Inonotus obliquus and its channel tropism， SOD activity， total antioxidant capacity and redox potential of the water extract powder of Inonotus obliquus were studied. 30 subjects were recruited and randomized into 1 of 2 groups. They drank Inonotus obliquus soup or enhanced SOD Inonotus obliquus soup 100 mL each day during 24 days. The change of electric potential difference of 24 acupuncture meridians were analyzed. The results showed that： the water extract powder of Inonotus obliquus has strong anti-oxidative capacity； Inonotus obliquus increased the electric potential difference of Heart Meridian， Pericardium Meridian and Lung Meridian； enhanced SOD Inonotus obliquus further increased the electric potential difference of Spleen Meridian， Bladder Meridian and Liver Meridian， that conformed to the reported effects of Inonotus obliquus.

Abstract:To explore formation of flavor compounds from lipid oxidation during heat process of fish meat， solid phase micro-extraction/gas chromatography/mass spectrometry （SPME-GC-MS） has been employed to analyze the oxidation products of typical fatty acids in fish meat namely ω-3 long chain polyunsaturated fatty acids （ω-3 LCPUFAs） （EPA， DPA， DHA） conducted by lipoxidase or heat treatment， of which results shew that 8 kinds of 107 compounds with different flavor were detected from samples treated with lipoxidase and heat of EPA， DPA， and DHA respectively， in which 2-octanone， 2-nonanone， 3-octen-2-one， trans-2-penten-1-ol， 3-octanol， 1-octen-3-ol， 1-dodecanol were characterized by earthy smell and fishy taste which were the characteristic flavor of fish products； Among these products， aromatic compounds were the highest content component， which were then followed successively by aldehydes， ketones， alcohols or alkanes， furans or esters on the whole， and oxidative products of fatty acids （aldehydes， ketones， alcohols， and furans） content account for 6.0%-63.7% in all identified compounds. The products content of three fatty acids in order was EPA＞DHA＞DPA， which concluded that stability of three fatty acids in sequence was DPA＞DHA＞EPA； Comparing two treatments of three fatty acids， higher ratio of oxidative products were formed when conducted by heating and more aromatic compounds were produced when treated by lipoxidase under low temperature， in which the results shew that heat treatment was more benificial for formation of good flavor compounds during process of fish meat.

Abstract:The objective of this study was to investigate the effect of transglutaminase （TGase） on gel properties， water distribution， chemical bonding indicators and microstructures of surimi protein-lipids composite gels. The results showed that adding of TGase resulted in a significant （P<0.05） increase in hardness， chewiness， emulsion stability， water holding capacity， indexes of hydrogen bonds and hydrophobic interactions， and non-disulfide covalent bond （ε-（γ-glutamyl） lysine bond） of surimi gels； and the intensity of myosin heavy chain （MHC） band became lighter with the increase of TGase concentrations. Scanning electron microscopy （SEM） images and fractal dimension analysis found that with the increase of TGase concentration from 0% to 0.5%， fractal dimension of surimi protein-lipid composite gel increased from 2.801 to 2.857， which revealed that the degree of surimi protein aggregation become more large， and gel network structure become more dense. These results further explained the mechanism of the effects of TGase on gel properties， emulsion stability and water holding capacity of surimi gels. In general， when the TGase concentration reached 0.4%， the surimi protein-lipid composite gel showed better gel properties.

Abstract:In order to evaluate the degree of meat quality change during the low temperature vacuum heating （LTVH） process of sturgeon meat and to determine the cause of the change， the frozen sturgeon meat was used as raw material， and was processed at 48， 52 and 56 ℃ for 40 and 60 min respectively. Physical indicators， myofibrillar protein conformation， SDS-PAGE pattern and microstructure of sturgeon meat which was processed under different temperature and time were analyzed. The result showed that the cooking loss， hardness， chewiness increased significantly（P<0.05） as the temperature rised and the time increased， springiness rised first and then fell significantly（P<0.05） as the temperature rised； the L value and W value decreased significantly （P<0.05）， and the H value was relatively stable. The CD showed the secondary structure of myofibrillar protein showed a trend toward disorder. The SDS-PAGE showed that the main bands of the myosin heavy chain， troponin and myosin light chain became lighter gradually as the temperature increasing and the time prolonging， indicating that the degradation of these three proteins in the cooking process was more obvious. Microstructure showed that the muscle fiber gap， endomysium and muscle fiber morphology of sturgeon meat changed significantly with the increase of temperature and time. The LTVH treated sturgeon meat had better physical quality， the myofibrillar protein conformation was less damaged with less degradation， muscle fiber combined more tightly， and less space was damaged compared with the TC treated.

Abstract:The aim of this study was to investigate the mechanism of high hydrostatic pressure （HHP） on the dominant spoilage bacteria in aquatic products-Shewanella putrefaciens and to understand the changes in bacterial cell damage and death. The treatment conditions were set at 200， 300 MPa and 400 MPa for 9 min respectively； samples treated by 0.1 MPa were used as controlled one. Different parameters， such as survival rate， bacterial growth curve， electrical conductivity， propidium iodide（PI） intake， the content of nucleic acid and protein， enzymatic activity， were analyzed respectively. Scanning electron microscopy （SEM） can be used to observe the damage of Shewanella putrefaciens under different HHP conditions. The results showed that when compared with CK group， the growth of Shewanella putrefaciens could be greatly inhibited after different HHP treatment and the logarithmic phase of bacteria can be delayed. 300 MPa and 400 MPa for 9 min treatments could kill all of the bacteria. Electrical conductivity and PI intake were positive correlation with the pressure， but the activity of Na+/K+-ATPase in bacterial cell membrane was significantly decreased. The results of SEM observation showed that the level of deformation and cell damage were related to the increase of pressure. HHP treatment can inhibit the growth of bacteria， destroy its structure， inactive the enzymatic activity， which led to the death of bacteria.

Abstract:The aim of this paper is to obtain the single nucleus of Cordyceps militaris and the optimal preparation conditions of protoplasts. The number of cell nuclei of blastospores was observed by fluorescent staining. The optimized conditions for preparing protoplasts were studied by the single factor test and the Box-Behnken design with three variables as following： lywallzyme concentration， temperature， and digestion time. The yield of protoplasts was the evaluation index. The observation of fluorescence microscopy showed that the blastospores of Cordyceps militaris were single nuclei. The results of response surface optimization indicated that the optimal condition for preparing protoplasts was performed with 2.06% lywallzyme under 26.1 ℃ for 2.57 h. Under the optimal conditions， the predicted yield of protoplasts was 8.97×106 protoplasts per milliliter， whereas， the experimental yield of protoplasts was （9.17 ± 0.29）×106 protoplasts per milliliter. The predicted yield and the experimental yield of protoplasts were not significantly different from each other. The regeneration rate of protoplasts prepared under optimized conditions was up to 43.33% ± 2.08% on the regeneration medium containing 0.8 mol/L mannitol.

Abstract:To explore effect of microbial starter culture on physical-chemical quality and safety performance of fermented mutton sausage， N-nitrosamines， biogenic amines， pH， Aw， color change， nitrite and other indicators of fermented mutton sausages being made by adding different combined starter cultures of Lactobacillus sake， Staphylococcus xylosus and Staphylococcus carnosus were measured by using instruments （GC and HPLC so on） in fermentation and mature process. The results showed that： The rate of acid production of compound fermentation（L. sake + S. xylosus + S. carnosus） was significantly faster than that of LS （L. sake + S. xylosus）， LB （L. sake） and control （CO） （P < 0.05） and its pH value was reduced to the lowest at the end of fermentation. The decrease of pH value changed the binding water capacity of proteins， which led to the reduction of Aw in the LSS faster than that of the other three batches， and the finished product was 0.67 （Aw）. The sausage red value （a） was shown as： LSS > LS > LB > CO， and their difference were significant（P < 0.05）. The amount of nitrite residue （LB， LS， LSS for 18.54， 18.43， 19.34 mg/kg， respectively） were significantly lower than that of the control （26.47 mg/kg） and the national safety regulation （30.00 mg/kg） （P < 0.05）. In the fermentation process， the cadaverine and histamine were not detected in the LS and LSS. And the total amount of biogenic amines of the three inoculated starter cultures were significantly lower than that of the CO（P < 0.05）. N-nitrosomethylethylamine（NMEA） only was detected in the three groups of LB， LS and LSS， whose contents were decreased successively， and the types and contents of N-nitrosamines in the three groups were less than that of the CO group （P < 0.05）. To sum up， the use of compound starter can shorten the fermentation period of mutton sausage and improves sausage color； And compound starter can effectively inhibit the nitrate residues in sausage and reduce the content of harmful biogenic amine and N-nitrosamine， and improve product safety.

Abstract:In order to investigate the glutenin emulsion stability of Zanthoxylum armatum DC. seed kernels, oil-in-water emulsions were prepared from Z. armatum. seed kernel glutelin （ZADSKG） with different degree of hydrolysis （DH） （3%, 6%, and 8%） and their stability to storage, pH, ionic strength, and thermal processing were assessed, too. DH has a significant effect on the formation of stable emulsion. Emulsions prepared with 6% DH ZADSKG were stable over a range of environmental conditions： pH 7-9； NaCl < 200 mmol/L； temperatures < 70 ℃ studied. These results will provide a theoretical basis for the production of natural emulsion-based products using ZADSKG as an emulsifier in food industry.

Abstract:Based on rice diversified application in staple food processing， we studied the rheological properties of rice-wheat flour mixture systematically. At first， high and low gluten flour powder with better quality was selected by farinograph， extensograph and amylograph. Then farinograph and extension characteristics of rice-wheat mixed powder system and its correlation with the composition of rice varieties were analyzed. The results showed that the effects of rice flour on high and low gluten wheat flour were different， and different varieties of rice flour on the rheological properties of wheat flour were different too. When rice flour were added in different proportions， disparate correlation was found between its composition and rice-wheat flour.

Abstract:The oil-in-water pickering emulsions stabilized with nanocellulose particles were prepared and the effect of cellulose concentration， oil volume， size of cellulose particles on the size， ζ-potential， microstructure and stability of emulsion were investigated. The results showed that with the increase of cellulose concentration， the more cellulose particles adsorbed on the surface of oil droplets and the particle size of emulsion gradually decreased linearly. The contact angle between cellulose and water increased with the increase of hydrolysis time， which showed a good hydrophilic performing wetting properties. There was a particle size effect between the particle size and its stable emulsion particles. The emulsion stabilized with cellulose particles at hydrolysis durations of 10 h had a smaller particle diameter with the cellulose concentration 0.9%， 1% oil. After a week， there was no obvious stratification of the emulsion and showed good stability. The results illustrated that cellulose can be used to build a stable emulsion system and to deliver the active ingredient or pharmaceutical ingredient.

Abstract:Macroporous adsorption resins were used to purify the crude proanthocynidins extract from red raspberry seeds， and then the polyamide was used for secondary purification of the oligomeric procyanidins. The results showed that the macroporous resin adsorbing the crude extract of proanthocyanidin from red raspberry seed was eluted with 40% ethanol to obtain oligomeric procyanidins， which were then eluted with 60% ethanol to obtain high polymeric proanthocyanidins. The optimum parameters for polyamide were determined as follows： sample concentration 2 mg/mL， flow rate 1.5 mL/min， sample volume 100 mL； 70% ethanol as the eluent， flow rate 1.5 mL/min， eluent volume 150 mL， the purity of oligomeric proanthocyanidins increased from 52.36% to 71.09%. Simulated gastric digestion 0-2.5 h and intestinal digestion 0-3.0 h， The release of oligomeric proanthocyanidins and high polymeric proanthocyanidins gradually increased to 14.23， 5.02 mg/g and 27.79， 12.62 mg/g， which indicated that pepsin， pancreatin and bile promoted the release of oligomeric proanthocyanidins and high polymeric proanthocyanidins from red raspberry seeds during simulated gastrointestinal digestion. The release of oligomeric procyanidins was much higher than that of high polymeric proanthocyanidins， indicating that oligomeric procyanidins were more beneficial to human body absorption and utilization.

Abstract:In order to solve the problem of pectin gel re-aggregation in the actual application process， different products are combined with pectin， and the gel stability mechanism of the compound system is explored. In this experiment， high-ester orange peel pectin was used as the raw material. Xanthan gum， guar gum， carboxymethyl cellulose （CMC）， sodium alginate and whey protein were compounded with it to determine the dehydration rate and aggregation time. The dehydration rate of the CMC/pectin system was found to be 0%， and no re-aggregation occurred， indicating that CMC as an inert external phase can significantly enhance the stability of pectin gel. In this paper， the stability mechanism of CMC/pectin system is further studied by measuring its texture characteristics， rheology and particle size. The experimental results show that the gel network structure of the 0.3% CMC and pectin compound system is the most stable， and has the highest elastic modulus and viscous modulus. When the shear rate is 1 000 r/min， the particle size is the smallest （its particle size below 50% is 69.8 μm）. The results of this paper can provide a reference for the practical application of high ester pectin in the food industry.

Abstract:The Chinese yam was as solid-state fermentation matrix for bidrectional-fermentation using medicinal fungi. The adaptability of medicinal fungal on Chinese yam was evaluated. The strain which could grow and spread on Chinese yam matrix was chosen from 10 medicinal fungal strains. The bestrewing time， dry matter content， decomposition rate， scavenging rate of hydroxyl radical， DPPH， superoxide anion were analyzed. The adaptability of medicinal fungal on Chinese yam was evaluated by principal component analysis（PCA）. The results showed that the first two components represented 89.36% of the total variability on the base of the total variance explained. The first principal component F1 was bidrectional-fermentation adaptability factor， the second principal component F2 was fermentation time-consuming factor. The sample score plots visually displayed that Ganoderma lucidium（14025）， Lentinula sp.（14035）， Cordyceps militaris （14013） and Tremella fuciformis （50179） had good adaptation on Chinese yam. The adaptation of Ganoderma lucidium （14025） on Chinese yam was the best， which also need long time to complete the fermentation. Cordyceps militaris （14013） and Tremella fuciformis （50179） grow fast， and the fungi substance also had better antioxidant activity.

Abstract:This characters and effects of chitosan-pullulan antibacterial film incorporated with ε-polylysine on the quality of beef stored at 4 ℃ for 13 days was investigated. Sensory quality， total volatile basic nitrogen， pH value， a*/b*， dominant bacterial （Escherichia coli， Listeria monocytogenes and Salmonella enteritidis） and total number of bacterial were measured. The results showed that the total number of bacterial for wrapped samples reached superior limit 8.09 lg（CFU/g） after 9 days in sharp contrast with control treatment whose number was 5.94 lg（CFU/g） after 13 days. At the end of storage， the reduction in wrapped samples for Escherichia coli， Listeria monocytogenes and Salmonella enteritidis were 5.12， 4.47 and 5.54 lg（CFU/cm2） compared to control. The chitosan-pullulan antibacterial film showed a beneficial effect on sensory quality of beef and prolonged its shelf life.

Abstract:To explore the preservation effect of chilli seed extract on chilled meat. The effects of ethanol extracts of chilli seeds （0%， 0.05%， 0.10%， 0.20% and 0.30%） at different concentrations on cooling meat physicochemical indexes and antibacterial activity were studied under（3±1） ℃ storage conditions. Results show that the different treatment groups of specimens of pH value， sulfur， generation of barbituric acid value of reactants（TBARS）， peroxide value （POV）， volatile base（TVB-N）， nitrogen content and total number of colonies as the extension of storage time has the varying degree to rise， but the treatment group and control group in physical and chemical index and the total number of colonies increase rate show significant difference （P<0.05）. The ethanol extracts of 0.20% and 0.30% chilli seeds could significantly inhibit the growth rate of the total number of colonies， pH value， TBARS value， POV value and TVB-N content in the chilled meat， and extend its shelf life. The antioxidant capacity and antibacterial activity of 0.20% and 0.30% chilli seeds ethanol extracts were not significantly different （P>0.05）.

Abstract:In order to obtain the optimal storage conditions of Goji powders at different particle size distribution， differential scanning calorimetry （DSC） and dynamic vapor sorption （DVS） were used to determine glass transition temperature and moisture sorption isotherm， respectively. Moisture sorption isotherms of different Goji powders were of “J” type， it is typical of products with high-sugar contents to show a gradual increase in sorption pattern at low water activities but present a sharp increase at high water activities. GAB model was found to be the best for fitting the experimental data， with average values of R2 （0.9985）， χ2 （3.8988×10-4） and RMSE （6.7153×10-4）. A depression in Tg with increasing water content was observed. For example， when the moisture content （d.b.） of Goji powder （LB1） was increased from 0.133 g/g to 0.530 g/g， the Tg was decreased from 10.82 ℃ to -59.71 ℃. Gordon-Taylor equation also showed good fit for the relationship between moisture content and glass transition temperature （R2>0.93）. State diagrams of different Goji powders were established based on the moisture sorption isotherm and the glass transition curve. Results showed that Goji powders would have good storage stability under the room temperature of 25 ℃ when the moisture content（d.b.） of the LB1~LB4 was below 0.0833 g/g， 0.0906 g/g， 0.0992 g/g and 0.1059 g/g， respectively. This conclusion was further validated by the macro flowability change of Goji powders at 75% relative humidity （RH） for 1 h. The larger particle size distribution， Goji powder showed more obvious caking phenomenon. After exposure to 75% RH for 1 h， all the Goji powders were of rubber state， thereby structure collapse and caking of Goji powders happened. The smaller particle size distribution of Goji powder， more stable of the storage process would be obtained. The results of the present study would provide useful information for the processing and storage of Goji powders.

Abstract:To investigate the effects of sodium nitroprusside（SNP） treatment on energy metabolism in ginger rhizomes， ginger rhizomes was dipped in 0 and 0.25 mmol/L SNP for 10 min and then stored at room temperature. The activities of H+-ATPase， Ca2+-ATPase， succinate dehydrogenase （SDH） and cytochrome oxidase（CCO） in mitochondria， content of ATP， ADP， AMP and energy charge were determined during storage. The results showed that the activities of H+-ATPase， Ca2+-ATPase， SDH and CCO were enhanced by SNP treatment. SNP treatment also delayed the decrease of ATP and ADP contents and energy charge in mitochondria of ginger rhizomes. These results suggested that SNP treatment can maintain higher energy levels through regulation the activity of enzymes in energy metabolism to delay the senescence and keep the quality of ginger rhizomes.

Abstract:The present study aims to reveal microflora changes of instant octopus products at different storage temperatures， so as to provide reference for the preservation. The changes of bacterial composition and amount at different storage temperatures （25 ℃，15 ℃，5 ℃，-5 ℃） were analyzed qualitatively and quantitatively by metagenomics. The results showed that the bacterial flora became more and more uniform during the storage. The bacteria exhibited a greater diversity on initial storage than other microorganisms. The predominant bacterial flora was composed of Enterobacter， Pseudomonas and Leuconostoc. Besides， a certain proportion of Weissella， Flavobacterium and Staphylococcus were also detected. During the storage at 25， 15 and 5 ℃， a trend of increasing gram-positive bacteria was apparent， especially Staphylococcus and Weissella. Eventually， the predominant bacteria at 25 ℃， 15 ℃ and 5 ℃ were Weissella， Staphylococcus and Staphylococcus， respectively. However， no significant changes of the bacterial flora were observed during the storage at -5 ℃ except a slight decrease of Pseudomonas， and the predominant bacteria was Enterobacte. In conclusion， storing at -5 ℃ was conductive to maintaining initial microflora of instant octopus products and inhibiting the reproduction of spoilage bacteria.

Abstract:Ceramic wine bottle as a container of wine has a certain history and unique advantages. However， the quality of ceramic bottles is uneven， and the influence of different formulations and processes on the quality of ceramic wine is rarely reported. This project studied the effect of different processes and formulations of ceramic bottles on the quality of 40 degrees white spirits， 53 degrees white spirits and 12 degree yellow wine by determining physical index such as alcohol， pH， lead and cadmium concentration， total acids and total esters in different storage period （2 months， 4 months and 6 months）. The results showed that with the extension of storage period， for the white spirits， the degree of decreased gradually， the total acid and total ester increased， the pH value decreased first and then increased， and there was no significant change in lead and cadmium. With the increase of storage time， for the yellow wine， alcohol content and lead content decreased gradually， total acid and cadmium did not change significantly， pH value decreased first and then increased. The high temperature ceramic wine bottle is more conducive to the storage of white spirits and yellow wine， and the ceramic wine bottle without inner glaze has an effect on the alcohol degree and total acid of white spirits and yellow wine. Outside the glaze of white spirits and rice wine quality had no effect.

Abstract:With the growing threat to human and animal health aggravated by heavy metals in environmental pollution， research in Pb2+ tolerance and adsorbent of edible yeast has received more concerns. However， the research is facing the limitation from heavy and costly separation and screening work. In this paper， a high throughput rapid activation， high Pb2+ tolerance and adsorbent yeast screening method based on Deep-well Plate （DWP） was established， and the relationship between strains’ Pb2+ tolerance and adsorbent before and after domestication was revealed. The results are as followed： All strains were isolated from 19 samples which were collected from heavy metal pollution area in Inner Mongolia， the high throughput screening indicated that 26 strains yeast in 104 isolated possess high tolerance of Pb2+ over than 5 000 mg/L， 4 Wickerhamomyces anomalus， 3 Rhodotorula mucilaginosa and 2 Metschnikowia chrysoperlae among them are usually used in human and animals. In these 9 strains， similar tolerance and adsorbent can be found between strains of the same genus， and their tolerance was upgraded after domestication； for Pb2+ removal rate， however， 5 of them were declined， 3 of them were increased and the remaining strain was not changed； meanwhile， correspondence between tolerance and adsorbent was not found in strains， removal rate of 2 low-tolerance Metschnikowia chrysoperlae can reach up to 92.56%， removal rate of 3 high-tolerance Rhodotorula mucilaginosa only 23.14%， and Pb2+ tolerance concentration of 4 Wickerhamomyces anomalus was in the scope of 6 000-7 000 mg/mL， and their removal was 78.94%-91.67%. The high throughput screening method established in this paper can also applied in other microorganisms’ heavy metal tolerance and adsorbent test， showed outstanding research and application potential.

Abstract:To investigate the application of DNA aptamers on detection and identification of food-borne pathogens， the whole-bacteria SELEX method was used to select single-stranded（ss） DNA aptamers with high binding affinity and specificity to Shigella flexneri. After multiple rounds of selection and counter-selection， 17 supposed aptamers were obtained from the enriched pool. Among them， 4 high-frequency aptamers were found to have significant affinities and specificities to S. flexneri. Further analysis indicated that F-1 and F-9 displayed higher affinities， and their binding affinity to S. flexneri were （51.3 ± 3.25） nmol/L and （42.6 ± 7.11） nmol/L， respectively. According to the Mfold software， the minimum free energy （dG） of F-1 and F-9 were determined to be -7.39 and -6.98 kcal/mol， respectively. The present study demonstrated the feasibility to detect S. flexneri by aptamers， which would pave the way for its application in diagnosing food-borne pathogens.

Abstract:Objective： This study takes calcium， iron， zinc， selenium and copper as an example to explore the method of determining maximum fortification level of minerals in foods， and puts forward the recommended maximum minerals fortification level in voluntary food fortification. Methods： Based on the principles of nutrient risk assessment， a maximum fortification level assessment model was established. Combined with the risk classification of micronutrients in China， the data of China National Nutrition and Health Survey （2010-2013） was stratified by age， to calculate the maximum safe fortification level（MSFL）， among them the lowest values were suggested as the final maximum safe fortification level （MSFLf）. Calculate the percentage， which each nutrient’s MSFLf with its nutrient reference value （NRV）， providing reference for the maximum fortification levels of minerals in foods. Results： The MSFLf /NRV of calcium， iron， zinc， selenium and copper were 74.19%， 16.88%， 4.9%， 155.79% and 37.42%， respectively. After the adjustment by age， the MSFLf /NRV of calcium， iron， zinc， selenium and copper were 74.19%， 30%， 42.15%， 155.79% and 37.42%， respectively. According to the results after adjustment， this study recommended the MSFLf for class A minerals is 30% NRV/100kcal （30% NRV/420kJ）， the MSFLf for class B minerals is 40% NRV/100kcal （40% NRV/420kJ）， the MSFLf for class C minerals can be set for management needs due to their low risk of over-dose. Conclusion： In combination with the results of risk assessment and micronutrients classification， the recommended maximum fortification levels of minerals in China are as follows： The MSFLf for class A and class B minerals are 30% NRV/100kcal（30% NRV/420kJ） and 40% NRV/100kcal（40% NRV/420kJ） respectively， and the MSFLf for class C minerals can be set for management needs due to their low risk of over-dose.

Abstract:5 kinds of millet in Inner Mongolia area were selected as the research objects. Combined 16 indexes including chemical composition， color characteristics， pasting properties and texture characteristics with sensory evaluation result to establish a comprehensive evaluation model of millet palatability by principal component analysis. The results showed： The indexes of different varieties of millet appeared a significant correlation. The absolute value of the correlation coefficient was above 0.5， accounting for 54.17%. The results of principal component analysis showed that the first three principal components reflect 94.48% of the information of the original variable. The first three principal components were used to establish the comprehensive evaluation function. The 5 millet comprehensive scores were consistent with the sensory scores. They were ranked as Zhangzagu10>Hungjingu>Yugu18>Chigu17>Chigu6. It shows that the evaluation model can accurately evaluate millet palatability.

Abstract:The solid phase micro extraction gas-chromatography-mass spectrometry （SPME-GC-MS） was adopted to test the volatile aroma components in raw broccoli samples using automated mass spectral deconvolution and identification system （AMDIS） for data analysis， identified by relative reservation index. The influence microextraction conditions of fiber species and sample preparation methods on the volatile aroma components in raw broccoli samples were investigated. The fiber of 65 μm PDMS/DVB was superior to the fiber of 75 μm CAR/PDMS and 100 μm PDMS on identifying the species and quantities of the volatile aroma components. 22， 25， 22 and 8 volatile compounds were identified in cutting groups， homogenate groups， liquid-nitrogen groups and enzyme-inactivation groups， respectively， which belong to alcohols， sulfides， esters， aldehydes and ketones. The main flavoring compositions in cutting groups were ester compounds， alcohol compounds and then organic sulfides， accounting for 42.11%， 41.22% and 3.53% of the volatile aroma components， respectively. Alcohols （51.58%）， organic sulfides （27.21%） and esters （16.19%） were main flavoring substances in homogenate groups， and aldehydes （79.81%）， alcohols （3.5%） and sulfides （3.44%） in liquid-nitrogen groups， meanwhile， aldehydes （19.91%）， and furfurans （6.96%） in enzyme-inactivation groups， respectively. The results showed the following order of the dimethyl disulfide contents as regard to the flavoring substances from high to low： cutting groups， homogenate groups， liquid-nitrogen groups or enzyme-inactivation groups， with dimethyl trisulfide components identified by the descending order of homogenate groups and liquid-nitrogen groups， which could not be detected in cutting groups and enzyme-inactivation groups （P<0.01）. All these results suggested that dimethyl disulfides and dimethyl trisulfides might be produced by enzyme pathways from sulfur-containing amino acids and S-methylthiomethionine. Another dimethyl sulfides， in contrast， might be developed in a nonenzymatic way.

Abstract:The antibiotic susceptibility of lactic acid bacteria isolated from tilapia was evaluated in this study. Circular disc diffusion method was used to determine antibiotic susceptibility of these isolates to 13 most widely used antibiotics， including Penicillin， Ampicillin， Erythromycin， Kanamycin， Streptomycin， Gentamicin， Tetracycline， Doxycycline， Vancomycin， Chloramphenicol， Ciprofloxacin， Norfloxacin， Ofloxacin. The results show that these strains primarily presented resistance to seven antimicrobial agents： PEN， KAN， GEN， VAN， CIP， NOR and OFL. The number of resistant strains was 19（45.2%）， 31（73.8%）， 24（57.1%）， 34（81.0%）， 30（71.4%）， 34（81.0%）and 20（47.6%）， respectively. There was variation in susceptibility between the species. Multidrug resistance was identified in most isolates.

Abstract:The changes of flavor compounds in kelp was explored and the main characteristic flavor compounds of kelp was identified after deodorization by microbial fermentation， which laid the theoretical foundation for studying the microbial fermented deodorization of kelp. The unfermented kelp which was treated with hot-blanching， pre-salted dehydration and freeze-thawing was used as a control. The headspace solid phase microextraction and gas chromatography-mass spectrometry were used to detect the volatile flavor compounds of the deodorization kelp that was fermented by the Lactobacillus paracasei subsp. paracasei R37， Saccharomyces cerevisiae J4 and complex bacteria R37+J4. While the changes of flavor compounds content was analyzed after deodorization. The results showed that the types and relative contents of alcohols， aldehydes and acids in kelp increased， while the relative contents of hydrocarbons decreased after fermented. 1，3-octadiene， E，Z-3-ethylidenecyclohexene 1-nonanol， 1-heptanal， 1-iodooctane and other volatile flavor compounds played a major role in the seaweed algae smell， and the relative content decreased or even not detected after fermentation. It produced β-phenylethanol， peach aldehyde， ethyl tetradecanoate， octanoic acid， E-2-nonenal-1-ol and other species which contributed to the fermented flavors of kelp. the main characteristic flavor compounds that contained Z-2-heptenal， E-2-decen aldehyde， E-2-nonen-1-ol， 2-nonanone were detected in kelp after fermentation by Lactobacillus paracasei subsp. paracasei R37 and the main characteristic flavor compounds that contained β-phenylethyl alcohol， peach aldehyde， ethyl myristate and E-2-octenal were detected in kelp after fermentation by Saccharomyces cerevisiae J4. Lactobacillus paracasei subsp. paracasei R37 and Saccharomyces cerevisiae J4 compound fermented kelp， fermentation kelp both features of the R37 and J4 flavors， flavor coordination， deodorization effect was the best.

Abstract:Eating is a highly complicated process of food oral processing， including oral manipulation， transportation， sensation and other oral and brain actions. Tongue is the main oral element which plays a key role in all these oral actions. Due to complex physiology and limited access of the oral cavity， the operating functions and controlling mechanisms of human tongue is still not fully understood. Especially the dynamic change of food structure and sensory perception during food oral processing remains unclear. This review article will firstly summarize the physiological features of human tongue and then analyze the functions and mobility of human tongue during food oral processing， in order to explain the physical （mixing， transporting， extracting and pressing， etc）， chemical sensation （tastes）， physical sensation （cool / warm， position， texture， shape and form， etc）， swallowing （bolus formation and manipulation） and etc. It is hoped that the review will provide theoretical bases for the development of novel techniques for in vitro evaluation of food quality.

Abstract:Food safety issues have always been a research hotspot because they involve people’s livelihood. In food safety research， animal toxicity needs to be evaluated through animal experiments. However， due to ethical issues， costs， and experimental cycles， certain limitations have been encountered. Caenorhabditis elegans has a simple structure， a short test cycle， and a highly conservative signaling pathway. Such characteristics provide a new choice for rapid evaluation of food safety. This article describes in detail the homology of C. elegans and the conservation of the immune defense mechanism， and its application research in food safety， including the toxicity mechanism of various external hazard factors， and the regulatory mechanism of the immune defense of C. elegans. And analyzed the application of Caenorhabditis elegans. It provides a certain reference for the application of Caenorhabditis elegans in food safety evaluation.

Abstract:The life activities of animals and certain plants have much in common with processes and goals of food processing， which has been applied to the improvement of food processing technology by more and more scholars. The proposal of Food Engineering Bionics is to study life activities， simulate life process and create new methods in a more systematic and purposeful way， and overcome the technical problems faced by the food industry. The two basic characteristics of Food Engineering Bionics as follow： （1） the life activities need to be restudied and reunderstood from the perspective of food processing， and （2） the technical path of food processing need to be reconsidered based on inspiration from life activities. The main research contents to be carried out in the future include： Simulate life activities such as oral cavity processing， food digestion， nutrient absorption， sensory evaluation， liver detoxification， etc.， and the composition of life systems such as neurons， motion mechanisms， biological materials， etc.， carry out bionic design of key technologies such as food pre-processing， decomposition， separation， quality evaluation， harmful substance degradation， etc.， and bionic design of hardware systems such as intelligent control， food machinery， food machinery materials， etc. Through the discipline construction of food engineering bionics， it will lead relevant basic theoretical research， support breakthroughs in key technologies and promote the rapid and healthy development of the food industry.

Abstract:Using comparative study methods， the study analyzes the academic composition of Food Summit in China 2019 & 16th Annual Meeting of CIFST， the 19th World Congress of Food Science and Technology and the IFT19 Annual Event and Food Expo， with focus on agenda setting， directions of papers， as well as similarities and differences in the main research content. It intends to identify food science and technology research hotspots and industry concerns， and explores the future trend of food science and technology and the industry， so as to provide reference for food science and technology and industry development.