Abstract:The research on the harmful substances in food heat-processing has become a hot and frontier field of food safety research in recent years. Relevant results show that the interaction between lipid and protein in food during thermal processing may be an important source of some harmful substances and potential health risks. Most of the oxidation products formed during the processing and storage of food rich in lipid have reactive activity， which can further modify the protein in food， lead to the change of protein structure， and then change its digestibility and reduce the nutritional quality. At the same time， some lipid protein interaction products formed by lipid oxidation products modifying proteins are health risk inducing factors. Some scholars have studied the formation mechanism of dietary lipid protein interaction products and its relationship with human health at present. However， there is no systematic discussion on the formation of lipid protein interaction products in food and its relationship with human health. Therefore， this paper introduces the lipid oxidation processing and oxidation products in food， analyzes the mechanism of protein modification by lipid oxidation products in food， and focuses on the relationship between lipid protein interaction products in food and human health.

Abstract:In order to explore the changes in antioxidant activity of proteins after simulating gastrointestinal digestion in vitro， in this paper， ovalbumin was used as the research object， firstly， in vitro antioxidant activity of digested products were measured， then， H2O2 was used to construct a model of Caco-2 cell oxidative damage， and the cell viability and reactive oxygen species （ROS） levels were measured to investigate the cellular antioxidant activity of the products. Finally， electrospray orbital trap tandem mass spectrometry was used to identify three antioxidant peptides from the component with the strongest antioxidant activity （product with a molecular weight of less than 1 ku）. The results showed that after the ovalbumin was simulated in the gastrointestinal tract in vitro， the antioxidant activity of the product was enhanced in a concentration-dependent manner， and the smaller the molecular weight of the component， the stronger the antioxidant activity. Products with a molecular weight of <1 ku have the strongest ability to inhibit oxidative damage of cells and scavenge reactive oxygen species. The three peptide sequences identified by mass spectrometry all have strong antioxidant activity. The sequences are： CFDV， CVSP and MPFR. The above results show that in vitro simulated gastrointestinal digestion has a positive effect on the improvement of ovalbumin antioxidant activity and the release of antioxidant active peptides.

Abstract:A new method of rapid monitoring the interaction between food components and macrophages was developed based on capillary zone electrophoresis. Previously， a method was established for rapid separation and quantification of self-assembled nanoparticles from freshwater clam （Corbicula fluminea Muller） soup by capillary zone electrophoresis. This study used the same technique to separate and analyze the rat peritoneal macrophages and multiple-scale components of freshwater clam soup and the direct interaction between the cells and the soup， during and after the co-incubation. The profile of soup components and the electrophoretic behavior and morphology of macrophages were monitored. The results indicate that macrophages were separated into fractions with distinguishable migration time， which was elongated by the elevated cell numbers. Macrophages engulfed the soluble components and nanoparticles of clam soup. The average number of nanoparticles engulfment per cell was 8.7×102 particles at 24 h and 2.13×103 particles at 48 h. The clam soup components stimulated the secretion of macrophages， while the nanoparticles decreased the cellular surface charge， accelerated the electrophoretic mobility and promoted the cell differentiation. In summary， capillary zone electrophoresis is capable of rapid monitoring the interaction between the multiple-scale food components and macrophages， quantifying the subsequent changes occurred in the components， particles numbers and their surface properties. It demonstrated a promising new approach for rapid analysis of the direct food-human interaction.

Abstract:Oat bran was used as the raw material， the modified Oat bran dietary fiber（OBDF） was processed by microwave method. The structure of OBDF before and after modification was studied by scanning electron microscopy （SEM）， X-ray diffraction （XRD） and fourier transform infrared spectra （FT-IR）. The functional properties changes were measurement by adsorption， solution， as well as scavenging ability of DPPH· free radical and hydroxyl radical. The results of SEM showed that modified OBDF appeared porous network structure， specific surface increased and microstructure were obvious changed. X-ray diffraction results showed that the modified OBDF crystal structure retained the original cellulose type Ⅰ structure， crystalline domain of OBDF after modification increased. FT-IR results showed that the characteristic absorption peak in the infrared spectrum was not changed significantly， but the intensity was decreased. The results of absorbent abilities showed that the modified OBDF and soluble dietary fiber（SDF） on cholesterol（under the condition of pH 7.0）， sodium nitrite， glucose， and oil were significantly increased than before modification （P<0.05）. The results of solubility showed that temperature and pH had great influence on the solubility of dietary fiber， under the condition of 70 ℃ and simulated stomach environment of human（pH 2.0）， the solubility of OBDF was reached to （0.14±0.02） g/mL. The modified OBDF showed better scavenging ability for DPPH· free radical and hydroxyl radical， and the scavenging ability of modified OBDF and SDF on hydroxyl radical reached up to 49.8% and 62.1% respectively.

Abstract:α-amylase and α-glucosidase are key enzymes in starch digestion and treatment of type Ⅱ glycosuria. The inhibitory activity and interaction mechanism of gardenia yellow（GY） on α-amylase and α-glucosidase were studied by enzyme inhibition kinetics and fluorescence spectroscopy. The results showed that gardenia yellow inhibited α-amylase and α-glucosidase in a competitive manner， and its association constant Kic was 1.47 mg/mL and 0.58 mg/mL， respectively. The fluorescence spectra showed that gardenia yellow had strong quenching ability to the endogenous fluorescence of α-amylase and α-glucosidase， and the mixed quenching of gardenia yellow on α-amylase and α-glucosidase was mainly static quenching through Stern-volmer equation. The changes of enthalpy and entropy showed that the binding of gardenia yellow to glucosidase was mainly driven by Van Der Waals force and hydrophobic interaction， and the binding distance was 4.77 nm and 5.19 nm. Synchronous fluorescence showed that the binding of gardenia yellow with α-amylase and α-glucosidase caused enzyme rearrangement and conformational change， resulting in the change of tyrosine residue or/and tryptophan residue.

Abstract:Glycoprotein has many kinds of biological activities such as anti-oxidation and is widely existed in organisms. At present， natural glycoproteins from various sources have been extracted and used， but the germinated brown rice glycoprotein（GBRG） has not received widespread attention because of its unknown function. Different glycoprotein peaks were further purified by DEAE-Cellucose 52 and Sepadex G-200， and the anti-inflammatory and hypoglycemic properties of each peak were studied. The results showed that three glycoprotein peaks， named WEG， SEG-1 and SEG-2， were obtained by separation and purification. The three GBRG had no toxic side effects at a concentration of 0.025-0.2 mg/mL， and all them could inhibit the relative mRNA expression levels of the inflammatory factors COX-2， iNOS， TNF-α and IL-1β mucin in mouse macrophages RAW264.7 induced by lipopolysaccharide（LPS）， indicating that GBRG had a good inhibitory effect on inflammation. The three kinds of GBRG could inhibit the activity of α-glucosidase and α-amylase better， among which SEG-2 showed the best inhibitory effect， with the inhibition rates of 65.71% and 64.5%， respectively， and the inhibition rates of half were 0.46 mg/mL and 0.912 mg/mL， respectively， but they were weaker than acarbose.

Abstract:The producing ability of acetoin， polyphenol， ester and non-volatile acid of 54 Bacillus strains isolated from cupei of Shanxi aged vinegar was determined. Two excellent strains of Bacillus amyloliquefaciens 1539 and Bacillus subtilis 803 were screened， with higher polyphenols （750.96 μg/mL）， non-volatile acids （2.93 g/L）， ester （0.92 mg/mL） and acetoin （9.63 g/100 mL） producing ability. The results showed that when the Bacillus amyloliquefaciens 1539 and Bacillus subtilis 803 were co-cultured at 1 ∶ 10， the production of acetoin， polyphenols， total ester and non-volatile acid were significantly higher than those of pure culture. The main non-volatile acids of vinegar like oxalic acid， pyruvate， tartaric acid and lactic acid were increased by 89.78%， 88.32%， 22.92% and 32.98%， respectively. Additionally， the variety and content of volatile aroma components were also significantly increased. When the combination of Bacillus strains （Bacillus amyloliquefaciens 1539 ∶ Bacillus subtilis 803 was 1 ∶ 10， V ∶ V） were co-cultured with Acetobacter pasteurianus 33 and Lactobacillus plantarum 19， the contents of volatile aroma components such as ethyl acetate， ethyl isovalerate， 1-octene-3-ol， furfural were distinctly increased. This study provided important data support for the development of the mixed starter of Shanxi aged vinegar fermentation.

Abstract:In order to explore the influence of voyage and the intake of probiotics Probio-X■ on the intestinal lactic acid bacteria. Taking 27 long-sea-voyage sailors as the research subjects， they are randomly divided into probiotics group （n = 11） and placebo group （n = 16）. The intestinal LAB was detected by the combination of LAB specific primer amplification and PacBio SMRT sequencing technology A total of 57 genera and 160 species were detected in the intestines of 27 long-sea-voyage volunteers. At the species level， they were mainly composed of Streptococcus thermophilus（31.06%）， Lactobacillus ruminis（9.31%）， Streptococcus parasanguinis（6.90%）， Streptococcus salivarius（4.11%）， and Lactobacillus plantarum（3.47%）. After the voyage， the number of unique OTUs in the probiotic group and the placebo group increased， and the composition of the intestinal flora changed， however， NMDS analysis showed that there was no significant difference in Lactobacillus structure between the probiotics group and the placebo group， However， the average relative abundance of some species changed significantly， such as Streptococcus sanguinis and Streptococcus parasanguinis. Before the voyage， Streptococcus salivarius and Streptococcus thermophilus are the main LAB in the intestinal tract of seafarers. After ingestion of probiotics， the seafarers intestinal tract with low relative abundance was prone to change， and the relative abandance of Lactobacillus plantarum and Lactobacillus fermentum in the intestinal tract were increased. This study showed that probiotics Probio-X■ intervention can significantly inhibit the growth of Streptococcus parasanguinis and Streptococcus sanguinis in the intestinal of seafarers during the long voyage. The intake of probiotics Probio-X■ will change the LAB intestinal type of seafarers， but this change depends on the type and basic amount of the original LAB in the intestine. By studying the effect of probiotics Probio-X■ on intestinal LAB diversity of seafarers during long voyage， we hope to provide a feasible way to maintain intestinal health of seafarers during long voyage.

Abstract:Polysaccharides from Plantago asiatica L have good activities in intestinal function regulation， but there are few reports on their different effects because of the diverse structure. In this paper， high viscous arabinoxylan （PLCP）， low viscous arabinoxylan （PLCP-M and PLWE-H）， and non-arabinoxylan （PLWE-L） were prepared from the seeds of Plantago asiatica L. Animal experiments were applied to elucidate their effects on the intestinal function regulation of mice. The results showed that the intake of PLWE-L significantly increased the concentration of SCFA in colon and cecum contents， and increased the water content of feces. High viscous PLCP was more likely to play a role in the colon， which included increasing the concentration of total SCFAs in the colon， lowering pH value and improving water retention. While the low viscous components （PLCP-M and PLWE-L） probably played certain effects in the cecum. Therefore， there are some differences in effects of the four fractions on intestinal function regulation in mice. This study would provide theoretical support for the in-depth study on intestinal health of Plantago asiatica L. polysaccharide， and provide theoretical basis for the further development of related products.

Abstract:In order to clarify the hypolipidemic effect of Auricularia auricula and Auricularia auricula polysaccharides and its correlation with intestinal flora， 5-week-old healthy male SD rats were used as experimental subjects， which were divided into normal control diet group， high-fat diet group， Auricularia auricula intervention high-fat diet group and Auricularia auricular polysaccharide intervention high-fat diet group for 6 weeks. During the period， rats' body weight， food intake， and serum biochemical indicators were measured， liver， cecum contents， and feces were collected for pathological analysis and intestinal flora detection after dissection. The results showed that the intervention of Auricularia auricula and Auricularia auricula polysaccharides can significantly reduce the serum total cholesterol and low density lipoprotein content， increase the high density lipoprotein content， promote liver lipid metabolism， reduce the accumulation of fat in the liver of high fat diet rats， and the intervention of Auricularia auricular is the most significant； Both Auricularia auricula and its polysaccharides intervention significantly increased the content of short chain fatty acids in the cecum， it is speculated that it may be possible to increase the abundance of short chain fatty acid producing flora such as Parabacteroides and Bacteroides to produce beneficial shorty chain fatty acids to promote blood lipid metabolism； The two also significantly increased the abundance of Puniceicoccaceae or Asaccharobacter in the feces of rats， significantly reduced the abundance of pro-inflammatory bacteria Prevotella， and alleviated hepatitis and other inflammations and diseases caused by high-fat diet； Auricularia auricular also regulates the abundance of Ruminococcaceae related to obesity， which may be the reason for its more significant preventive effect on hyperlipidemia. This study clarified the mechanism of hypolipidemic effect of Auricularia auricula and Auricularia auricula polysaccharides from the aspects of intestinal flora regulation， and provided suggestions for dietary intervention to regulate the intestinal flora to improve blood lipid metabolism and feeding patterns.

Abstract:Cyclocarya paliurus is a medicine food homology plant. This study was designed to investigate the hypoglycemic and anti-inflammatory effects of Cyclocarya paliurus extract. The experimental diabetic mice were induced by streptozotocin/nicotinamide（STZ/NA）. According the results of MTT assay， the 50.0 μg/mL Cyclocarya paliurus extract （CPE） had the best proliferation rate 71.0% on RIN-m5F cells after treated for 24 h. The serological analysis demonstrated the levels of blood glucose， total cholesterol， triglycerides（TG） were significantly decreased after continuous oral of each dose of CPE for 4 weeks in the mice model of type 2 diabetes. Especially， the 200.0 mg/mL CPE group showed the best effect and significant statistical differences（P＜0.05） compared with the STZ group. In addition， compared with the 12-O-tetradecanoylphorbol-13-acetate（TPA） group， the reduction of ear edema was 26.9% and 27.2% respectively after administration of 25.0 mg/mL CPE for 12 and 24 hours in the anti-inflammatory experiment of mice. The inhibition of high dose group was better than the positive control （indomethacin）. In conclusion， a certain dose of CPE will help to inhibit inflammation， promote pancreatic cell proliferation， and protect pancreatic tissue， consequently， decrease the level of blood glucose and triglycerides， prevent the developing of diabetes and related complications. The study is helpful for the deep processing and functional food development of Cyclocarya paliurus.

Abstract:In order to solve the problems of freeze-dried （FD） apple chips， such as soft texture， hygroscopicity and high energy consumption， this study researched the effects of different pre-drying， i.e.， hot air （AD-FD）， microwave vacuum （MVD-FD）， heat pump （HPD-FD） and medium short wave infrared （IRD-FD）， combined freeze drying on color， texture （hardness， crispness）， hygroscopicity， microstructure， sensory quality and nutritional functions （phenolic compounds， VC） of apple chips. And on this basis， the better heat pump drying was selected as the pre-drying method， the effects of heat pump drying at different water transfer points （moisture ratio： 0.2， 0.4， 0.6， 0.8） combined with vacuum freeze drying （H2F， H4F， H6F， H8F） on the quality of apple chips were studied. The results showed that combined drying could effectively improve the hardness of the apple chips. Compared with the FD products， the energy consumption decreased by 18.3%， the hardness of the H4F dried apple chips increased by 35%， crispness increased by 94%， hygroscopicity decreased by 12.2% （2 h）， the microstructure remained good， the retention rate of major phenolic compounds such as chlorogenic acid was 70.8%， and the aroma of product was closer to that of the fresh samples. In general， the quality of apple chips can be effectively controlled by using heat pump drying to different moisture ratio and then using freeze drying to the final water content.

Abstract:In this paper， Jintong 8 yellow peaches selected as the raw material were peeled by manual peeling， lye peeling， ultrasound-lye peeling and superheated steam peeling， respectively effect of peeling methods on drying characteristics and physico-chemical properties of yellow peach by combined osmotic dehydration and heat pump drying was studied. Water loss （WL）， solid gain （SG）， moisture content and drying rate were analyzed and the drying characteristics of yellow peach during the combined drying processing were also achieved. The pulp yield， colour， carotenoid content， texture， microstructure and pectin dissolution were measured. Results showed that WL and SG presented the nonlinear increasing trend along with the osmotic dehydration process， meanwhile， the moisture and drying rate decreased along with the heat-pump drying process. Peleg model had a good fitness （R2 > 0.95） to the WL. The pulp yield （0.96 g/g）， carotenoid content （71.14 μg/g）， pectin dissolution （0.23 g/g） were higher than other groups when ultrasonic-lye peeling method was employed. The minimum ΔE value（2.42）， the highest b* value （42.82）， and the better hardness （2 019.54 g） and chewiness（1 087.72） were also found in yellow peaches peeled by ultrasound-lye. Therefore， ultrasound-lye could be considered as an effective peeling-processing technique.

Abstract:Astaxanthin has extraordinary antioxidant activity. However， there is a large gap between the chemical synthesis and natural astaxanthin in terms of function and safety. Therefore， the extraction of astaxanthin from natural biological resources has become the dominant market demand. At present， traditional methods for extracting natural astaxanthin has the disadvantages of high temperature and time-consuming， which is not conducive to maintaining the stability of the structure and function of astaxanthin. In this study， microemulsion systems with high biocompatibility were constructed at near room temperature with tetrabutylphosphonium trifluoroacetate （[P4444]CF3COO） or tributyloctylphosphonium bromide （[P4448]Br） as non-polar phase， lecithin and n-butanol as compound surfactants， and water as polar phase. Natural astaxanthin was extracted from Antarctic krill by the microemulsions. When the ultrasonic extraction time and power were 2 min and 100 W， respectively， the extraction yield of astaxanthin by using [P4444]CF3COO/lecithin/n-butanol/water （mass ratio = 0.2 ∶ 0.12 ∶ 0.48 ∶ 0.2） reached （48.21±0.07）μg/g （97.75%）. The results have shown that the ionic-liquid-based microemulsion containing lecithin is beneficial to improve the solubility of hydrophobic molecules， and is an alternative solvent system to organic reagents. This study provides a new method for the extraction of natural astaxanthin.

Abstract:Objective： To investigate the bacterial powder preparative process of inositol-producing Lactobacillus plantarum ZJ2868. Methods： Using the cell survival rate as the target， the centrifugation speed， protective agent formula， rehydration condition and storage stability for preparing the bacterial powder of L. plantarum ZJ2868 were explored. Results： The optimal centrifugation condition was 4 000 r/min for 10 min， the protective agent formula optimized was L-sodium glutamate 11%， skimmed milk 14% and trehalose 9.0%， and the optimal rehydration condition and storage temperature were rehydration for 30 min in the original protective agent and 4 ℃， respectively. The viable count， survival rate and water content of the lyophilized L. plantarum ZJ2868 bacterial powder were 2.90×109 CFU/mL， 85.4% and 3.7%， respectively. Conclusion： This study provides the experimental basis for the preparation of the L. plantarum bacterial powder.

Abstract:In this paper， semi-dried radish was prepared from white radish byprimary dehydration， then the pure fermentation or mixed fermentation of dried radish was conducted inoculated with the Lactobacillus plantarum L1 and Lactobacillus rodarum L3， respectively. In contrast to spontaneous pickling and fermentation， the effects of two kinds of lactic acid bacteria （LAB） on the fermentation of dried radish were investigated by determine the pH and total acid values. The texture， color difference， amino acid composition and volatile flavor of dried radish were also detected after fermentation. The results showed that the fermentation of LAB accelerated the decrease of pH and the increase of total acid. The content of total acid and free amino acid in dried radish fermented by mixed fermentation was the highest， they reached 0.729 g/100 g and 16.01 mg/g respectively. The color of dried radish fermented by Lactobacillus rodarum L3 was the closest to unfermented dried radish. The dried radish fermented by Lactobacillus plantarum L1 has the best texture. A total of 61 volatile flavor compounds were detected in 4 groups. The type of the flavor substances by mixed fermentation is not the most， but the flavor is harmonious and some particular aroma is the more abundant. Based on the comparison of data and sensory evaluation， complex strains as a starter was an ideal selection because the quality of dried radish was higher than that of natural fermentation and single strain fermentation.

Abstract:By inoculating Lactobacillus sakei， taking the natural fermentation as control， the effects of the strain on edible quality and volatile flavor in stinky mandarin fish during fermentation was analyzed. The results showed that the characteristic garlic clove of stinky mandarin fish inoculated with Lactobacillus sakei was regular， whiter and brighter than the same phase of natural fermentation group. The color of fish of inoculated fermentation group， including brighter and whiter， were better than natural fermentation group； the hardness was lower than natural fermentation group and the springing， adhesiveness， cohesiveness and chewiness were all higher than natural fermentation group. 36 volatile flavor components were detected in the two groups， the volatile flavor in inoculated fermentation group during the fermentation process changed more significant than in natural fermentation group. The content of malodorous methanethiol in the finished products decreased obviously and the components with plant fragrance such as linalool， alpha-terpineol， alpha-pinene and limonene and so on were increased obviously， which enhanced the flavor of products. The research results had important value for enriching the basic theory system of stinky mandarin fish fermentation.

Abstract:In order to investigate the effects of different beans on the eating and nutritional quality of brown rice noodles， brown rice noodles products with low glycemic index were developed. Ten different kinds of beans were selected， and add 20% whole bean flour to brown rice to prepare fresh and wet brown rice noodles. The gelatinization and hydration characteristics of mixed flour and the texture characteristics， cooking characteristics， sensory quality， and in vitro glycemic index of brown rice noodles were analyzed. The results showed that the effect of adding 20% whole beans flour on the quality of brown rice noodles was significant， and the effect of adding different varieties of beans flour on the quality of rice noodles also differed among varieties. Estimated Glycemic Index of red lentil brown rice noodles， kidney beans brown rice noodles， red adzuki beans brown rice noodles are significantly lower than those of green peas brown rice noodles， mung beans brown rice noodles， phaseolus coccineus brown rice noodles， and brown rice noodles （P<0.05） and their sensory scores were higher， texture evaluation indicators were higher， cooking losses were relatively small， and their quality was closer to that of brown rice noodles. The above results show that red lentil， kidney beans， and red adzuki beans are suitable for making brown rice noodles with low glycemic index at 20% added amount.

Abstract:In order to improve the safety and quality of beef patties， especially to inhibit the formation of N-nitrosamines， Lactobacillus plantarum 37x-6 and albumen were added into beef to make patties. With 2% Lactobacillus plantarum 37x-6 and 12% albumen was added to the minced meat. The final product was obtained after fermentation， thawing and frying. The samples of each stage were determine the changes of pH， aw， color difference， nitrite and 7 kinds of nitrosamines. The results showed that Lactobacillus plantarum 37x-6 and albumen could improve the safety of the product. At the end of fermentation， thawing and decocting， the content of nitrite in starter and albumen decreased significantly （P<0.05）， the content of nitrite in the treatment groups were lower than that 1.745 mg/kg in the control group after decocting （P<0.05）， the lowest content of nitrite was 0.75 mg/kg in starter group. The formation of NPIP， NDPA and NDMA， NPIP could be inhibited by starter and albumen respectively after the end of pickling， the formation of NPIP could be inhibited by starter and albumen， and the content of NDMA could be significantly reduced by albumen after fermentation （P<0.05）， and the formation of NDMA and NDMA， NPYR， NDEA could be inhibited by starter and albumen respectively after the end of thawing. Lactobacillus plantarum 37x-6 can effectively inhibit the content of NDMA， NDEA and NPIP （P<0.05）， and albumen can effectively inhibit the accumulation of NDMA and NPIP after decocting （P<0.05）.

Abstract:Conjugated Linoleic Acid（CLA） is a general term for a kind of octadecadienoic acid with different positions and geometric isomers. CLA have different physiological functions because of its various structures. Currently， c9， t11-CLA and t10， c12-CLA are the active isomers that are investigated much. Biosynthesis method is favored by researchers because of its uni-structure and higher safety. In this study， Ten strains are screened and identified from five traditional fermentation yogurts of Inner Mongolia and the fermentation performance of Lactobacillus plantarum HB01 with high yield of CLA was determined. The optimal fermentation conditions by uniform design are as follows： 4% inoculum， 0.7 mg/mL LA， fermentation for 32 h at pH 6.5 and 37 ℃， ripening for 12 h at 4 ℃. Provide a certain basis for further increasing CLA produce.

Abstract:The stability of probiotic powder during storage is an important factor for its industrial application. Objective： The Bifidobacterium lactis A04 （A04） probiotic powder was obtained by freeze drying. The changes of water， bacterial morphology of A04 freeze-dried powder at different storage temperatures and its influence on the survival of A04 strain were accessed. Method： six batches of A04 freeze-dried powders with different initial viable cell counts were selected， sealed in aluminum foil bags and stored at 4， 25， 37 ℃ for 105 days， respectively. Changes in water content， water activity， water distribution， bacterial morphology and viability of A04 powders were monitored. Pearson correlation analysis was performed on the monitoring results using SPSS software. Results： No matter what the storage temperature was， the water content of freeze-dried A04 powder did not change during storage for 105 days， but the water activity of A04 powder was significantly increased during storage at 25 ℃ and 37 ℃. The results of correlation analysis showed that the loss of viable cells was positively correlated with storage temperature and water activity during storage. When the water activity was between 0.03 and 0.1， the A04 powder had well storage stability. Damage to bacterial cell envelope was observed during storage， and the degree of cell damage was increased with the increase of storage temperature and storage time， and even partial cell lysis was observed. Conclusion： The survival of probiotic bacteria during storage was negatively correlated with the storage temperature as well as water activity， and the inactivation of bacteria was correlated with the damage of bacterial cells. Therefore， it is beneficial to prolong the shelf life of probiotic powders to control the probiotic powder in low water activity and keep it relatively stable.

Abstract:This study determined the best pre-treatment approaches for egg sources by comparing the effects of different physical， chemical and physical-chemical coordinated disinfection method on the surface microorganisms of egg sources. The metagenomics technology was used to analyze the optimized disinfection methods before and after eggshell surface treatment population diversity. The results showed that the physical-chemical coordinated disinfection method had the best effect on the microorganisms on the surface of the egg source. By immersing the eggs in a 125 mg/L chlorine dioxide solution for 5 minutes and then rinsing at 65 °C with hot water for 120 s， the sterilization rate of microorganisms on the surface of the eggshell reached 99.9%， which marked best pre-treatment method. The microbial community richness and community diversity on the surface of the egg source after pretreatment were significantly reduced （P<0.05）， with phylum level OTU reduced from 19 to 4， genus level OTU reduced from 258 to 29， and the abundance of Escherichia and Staphylococcus reduced to 0. The method can effectively kill the microorganisms on the surface of the eggshell and provides a good technical guarantee for the preservation and processing of egg products.

Abstract:The cDNA fragments of Calpain-1， Calpain-2， Calpastatins， MuRF-1 and MuRF-2 in Pseudosciaena crocea were amplified and quantified by RACE-PCR and RT-PCR. Some partial coding sequence for large yellow croaker's five genes was determined and deposited in GenBank， we obtained the accessions and partial coding sequences as follow： Calpain-1（506 bp， no. KF527412）， Calpain-2 （425 bp， no. KF527413）， Calpastatin （724 bp， no. KF527409）， MuRF-1 （401 bp， no. KF527410） and MuRF-2 （474 bp， no. KF527411）， respectively. The analytical results of BLAST showed that the partial nucleotide sequence of Calpain-1 cDNA（506 bp） has 89% similarity with Oreochromis niloticus Calpain-1 （XM_003441017）. The partial cDNA sequence for Calpain-2 is 425 bps long， and the sequence is also closely related to the known Calpain-2 from other species as it shares 89% similarity with Hippoglossus hippoglossus Calpain-2 （GQ327966）. The nucleotide sequence of Calpastatin consists of 724 bps， and it displayed high sequence homology with the previously reported Calpastatin in other species with 94% similarity with Dicentrarchus labrax（FQ310506）. The nucleotide sequence of MuRF-1 cDNA is 401 bps in length and the sequence shows 82% similarity with Salmo salar （NM_001279046）. The cDNA sequence for MuRF-2 is 474 bps， and it shares 84% similarity with Oreochromis niloticus（XM_003458136）. In our study， the four gene-specific mRNA levels had either a longer post-mortem interval or a slower decreasing speed in the TP samples than in those in the control samples， except that no differences were observed in the mRNA level of the Calpain-2 gene when assessed with respect to the post-mortem storage time. The preservation effect of tea polyphenols（TP） on large yellow croaker fillets is partly due to the effect of TP on the corresponding mRNA stability fillets， thus effectively controlling the freshness of fish during refrigeration.

Abstract:The objective of this study is to investigate the effect of ginger extract （GE） on antioxidant properties of squid myofibrillar protein （MFP） by a Fenton reactive system （FRS） at different H2O2 concentration. It was evaluated through the measurement of carbonyl， totoal sulfhydryl group， surface hydrophobicity and SDS-PAGE electrophoresis. The result indicated that GE was able to inhibit the oxidation of MFP， while the close interaction between GE and MFP impacted on its resistance to oxidation and structure. The addition of GE significantly inhibited carbonyl formation and the increase of surface hydrophobicity in dose-dependent manner（P<0.05）， while it accelerated the decrease of protein sulfhydryl group and Ca2+-ATPase activity （P<0.05）， which is due to the formation of thiol-quione adducts. SDS-PAGE electrophoresis exhibited that the cross-linking between GE and protein was reducible.

Abstract:To explore the dominant flora of chilled fresh pork in the process of spoilage and to understand the succession law of bacterial community. Fresh pork was refrigerated in a non-sealed package until completely spoiled， sampled once a day （total 10 days）， to determined the pH and TVB-N content of the daily samples， and then sequenced all of samples by using 16s rDNA， analysis of bacterial diversity， community composition and succession law. And explore the correlation between bacterial abundance and corruption indicators. According to the analysis of Alpha diversity， the bacterial abundance and diversity of pork in the refrigeration process generally decreased in the form of 'three steps'， and the highest abundance and diversity was at D3. At the level of phylum， the dominant bacteria are Proteobacteria， Firmicutes and Bacteroidetes. At the order level， the dominant bacteria were Pseudomonadales and Enterobacteriales. At the genus level， the dominant bacteria were Pseudomonas spp.， Acinetobacter spp， and Pantoea spp. Through the analysis of the relative abundance change of each genus， it was found that Pseudomonas spp. had an alternate relationship with Enterobacter spp. and Serratia spp. Through the correlation analysis of the relative abundance of bacteria and the content of putrid substances， it was found that the relative abundance of Raoultella spp. and Citrobacter spp was strongly correlated with the content of TVB-N.

Abstract:The effect of micro-environment modified atmosphere package combined with phase temperature storage on the physiological quality of lilium during postharvest storage was studied. Lanzhou lily as experimental materials， the lily to detail the environment air box temperature were placed in the refrigerator and phase in the inventory， designing for the three treatment， which were phase temperature without modified atmosphere and mMAP combined with cold storage and mMAP combined with phase temperature， recording every 15 d the casing gas component content changes， lily hardness， sensory quality， nutrient content and physiological indicators and volatile substances. The results showed that the rotting rate of lily in the storage environment with O2 content of 9.4%-15.6% and CO2 content of 4.7%-10.8% could be effectively controlled and the hardness could be maintained at a high level. Compared with mMAP combined with cold storage， the concentration of CO2 in the mMAP combined with phase temperature is higher， inhibited the late storage nutrient loss and reduced the rate of respiration and ethylene formation， restrained the alcohols， esters and olefin volatile substances， promoted the twelve aldehyde and hexene aldehyde， （Z）-heptene aldehyde， （E）-2-octene aldehyde characteristic such as lily aldehyde aroma substances released. The results showed that the storage quality of lily is the best under the condition of micro-environment modified atmosphere package combined with phase temperature storage.

Abstract:Objective： N-acetylneuraminic acid is widely present in human breast milk and animal milk. This study intends to establish a method for the determination of N-acetylneuraminic acid in different milks. Methods： The high-performance anion exchange chromatography coupled with pulsed amperometric detector method （HPAEC-PAD） was used to establish and verify a method for determining the content of total N-acetylneuraminic acid in breast milk and cow milk. Results： The method has simple pretreatment， excellent linearity in a wide linear range （20.7-4 000 mg/L）， with a correlation coefficient greater than 0.999， and the limits of detection and quantification are 4.3 mg/L and 20.7 mg/L， respectively. The linear range and limit of quantification of the method were satisfied the need to determinate the content of N-acetylneuraminic acid in breast milk over 1 years and commercially available cow milk. The method is applicable to the determination of N-acetylneuraminic acid in different milks. The accuracy and precision of the method are good， and the recovery of spike addition is between 86.1%-99.3%. The RSD of six repeated measurements is less than 1.9%. The content of total N-acetylneuraminic acid in breast milk within a year after delivery is 187.1-1334.7 mg/L， and the content shows a downward trend along lactation period. The proportion of free N-acetylneuraminic acid in breast milk is 1.0%-2.5%. The content of N-acetylneuraminic acid in five kinds of commercially available cow's milk is 177.6-228.9 mg/L of which free N-acetylneuraminic acid accounted for 8.5%-11.2%. Conclusion： This method is suitable for rapid and accurate determination of total N-acetylneuraminic acid in breast milk and cow milk.

Abstract:In this paper， the light scattering technique and Stokes-Einstein equation were used to study the interaction between lys， BLG， BSA， OVA and polystyrene microspheres（A）， polystyrene microspheres-carboxyl group （B）， polystyrene microspheres（C）， and to screen out the suitable colloidal particles. Moreover， an effective microcosmic method for measuring solution viscosity is optimized， and a fast and convenient method for monitoring microrheological behavior of food system is added.

Abstract:A new method of rapid monitoring the interaction between food components and macrophages was developed based on capillary zone electrophoresis. Previously， a method was established for rapid separation and quantification of self-assembled nanoparticles from freshwater clam （Corbicula fluminea Muller） soup by capillary zone electrophoresis. This study used the same technique to separate and analyze the rat peritoneal macrophages and multiple-scale components of freshwater clam soup and the direct interaction between the cells and the soup， during and after the co-incubation. The profile of soup components and the electrophoretic behavior and morphology of macrophages were monitored. The results indicate that macrophages were separated into fractions with distinguishable migration time， which was elongated by the elevated cell numbers. Macrophages engulfed the soluble components and nanoparticles of clam soup. The average number of nanoparticles engulfment per cell was 8.7×102 particles at 24 h and 2.13×103 particles at 48 h. The clam soup components stimulated the secretion of macrophages， while the nanoparticles decreased the cellular surface charge， accelerated the electrophoretic mobility and promoted the cell differentiation. In summary， capillary zone electrophoresis is capable of rapid monitoring the interaction between the multiple-scale food components and macrophages， quantifying the subsequent changes occurred in the components， particles numbers and their surface properties. It demonstrated a promising new approach for rapid analysis of the direct food-human interaction.

Abstract:The tamarind seed globulin（TSG） in the residue of tamarind seed kernel which had been extracted the polysaccharide were extracted by ultrasonic-assisted alkali-solution and acid-isolation method and the structure and functional properties of TSG were also analyzed to establish the experimental foundation for the utilization of TSG. The results showed that the molecular weight of TSG distributed in the range of 10-70 ku， indicating it is a low molecular protein. The content of free sulfhydryl group and disulfide bonds were （33.97±2.94） μmol/g and （44.08±3.79） μmol/g， respectively. The hydrophilic amino acid of TSG accounted for 54.98% of total amino acid. TSG have good solubility， emulsibility and emulsion stability due to above all structure characteristics. Moreover， the solubility and emulsibility of TSG were higher than soy protein isolates.

Abstract:Steam explosion fish bone was hydrolyzed using five different proteases. Alcalase and Protamex were identified as the optimal hydrolytic enzyme. Fish bone were hydrolyzed by Alcalase （HA） and Protamex （HP） to achieve degrees of hydrolysis（DH） of 5%， 10% and 15%， respectively. The antioxidant activity and relative molecular weight of fish bone hydrolysates were investigated. The results showed that the hydrolysates of the antioxidant activity with a dose-dependent manner. HP with DH 10%（HP10） showed the highest DPPH， ABTS and hydroxyl radical scavenging activity and the IC50 value were 2.85， 0.99 mg/mL and 4.91 mg/mL， respectively. The relative molecular weight was mainly distributed below 500 u， accounting for 75.08%. Whereas HA with DH 15%（HA15） showed the highest reducing power， the absorbance was 0.75 at 700 nm. The relative molecular weight of the hydrolysates decreased with the increase of DH. The study provide basic data for the preparation of antioxidant hydrolysates of fish bone.

Abstract:In order to explore the effects of protein oxidation and glutamine transaminase（TGase） on the quality of restructured minced grass carp and in vitro simulated digestion. Based on Fenton oxidation system to oxidize restructured minced grass carp in varying degrees， and the carbonyl and total sulfhydryl contents of myofibrillar protein were determined， and the texture properties， color changes， water holding and digestibility of recombinant fish meat were analyzed. The results showed that the carbonyl content increased significantly and the total sulfhydryl content decreased significantly both the control group （with NaCl） and the experimental group （with NaCl and TGase） with the prolonging of oxidation time. The carbonyl content of experimental group was significantly lower than control group， and the total sulfhydryl content was significantly higher than control group. Hardness， elasticity， chewiness， adhesiveness， gel strength decreased with as the protein oxidation time increases. The values of L*（brightness）， a*（redness）， W*（whiteness） also decreased. The results of simulated digestion in vitro showed that the dry matter digestibility， protein digestibility， and BCA protein concentration all increased firstly and then decreased with the extension of the oxidation time， and each digestibility index of experimental group was lower than control group. This study can provide a theoretical basis for the comprehensive utilization of grass carp.

Abstract:The composition of volatile odorants in different lactic acid bacteria fermented soybean milks are different due to their various metabolic characteristics. In this study， pH determination， GC-MS qualitative and quantitative analysis were conducted to investigate the acid production capacities and volatile odorants of Lactobacillus plantarum， Lactobacillus casei， Lactobacillus German， Lactobacillus fermentans and Streptococcus thermophilus fermented soybean milks. The results showed that Lactobacillus casei and Streptococcus thermophilus has potent acid production capacity in the process of soybean milk fermentation. In addition， the content and composition of volatile odors in five kinds of lactic acid bacteria fermented soybean milk increased significantly in comparison with unfermented soybean milk； furthermore， the composition of volatile odorants in Lactobacillus plantarum， Lactobacillus casei， Lactobacillus delbrueckii， Lactobacillus fermentans fermented soybean milks are similar， but differentiate from unfermented soybean milk and the soymilk fermented by Streptococcus thermophilus. The principal components analysis showed that the characteristic volatile odorants of unfermented soymilk are nonanal， n-octanal， glutaraldehyde， n-hexanal， n-pentane， trans-2-octenaldehyde， trans， trans-2，4-decendialdehyde； the soymilks fermented by Lactobacillus plantarum， Lactobacillus casei， and Lactobacillus delbrueckii are cis-3-Hexen-1-ol， 2-octanone， trans-2-octenaldehyde， （E，E）-2，4-heptadienaldehyde， 3-ethyl-2-methyl-1， 3-hexadiene， 3-octene-2-one， （2Z）- 2-octyl-1-ol， trans-2-octene-1-ol； the characteristic volatile odorants of soybean milk fermented by Lactobacillus fermentans is n-octyl chloroformate， n-heptanol， （2R，3R）-（-）-2，3-butanediol， 3-hydroxy-2-butanone， guaiacol and phenol； the characteristic volatile odorants of soymilk fermented by Streptococcus thermophilus is phenol， linalool， guaiacol， methylmaltol， 2-acetylthiazole， 2-ethylhexanol， isoamyl alcohol， n-octanol， phenylethanol， cyclohexanol and 2-nonone. This study will provide theoretical base for the development and production of lactic acid bacteria fermented soybean milk beverage in the future.

Abstract:105 samples of soybean oil were prepared by adding phosphatidic acid to first-grade soybean oil， and the content of phosphatidic acid was determined. The terahertz spectrum of the sample was collected. Compared with the reference signal， the Terahertz （THz） wave has different degrees of delay in time after passing through the sample， and the terahertz wave amplitude has decreased to varying degrees. The presence of phosphatidic acid increases the absorption of terahertz waves in soybean oil samples. The higher the content of phosphatidic acid in the sample， the lower the frequency-domain spectral amplitude. There is a more obvious characteristic absorption peak at 1.58 THz. Qualitative analysis of phosphatidic acid in samples can be performed using terahertz spectroscopy. The first and second derivatives were used to pre-process the absorption spectra of the 91 samples remaining after excluding abnormal samples. As input variables， a mathematical model was established using Partial Least Squares （PLS）. The prediction coefficient（R2） of the prediction set is 0.9980， the root mean square error of prediction （RMSEP） of the prediction set is 0.0813， and the relative standard deviation （RSD） is 8.16%， which can accurately predict the content of phosphatidic acid in soybean oil.

Abstract:In order to obtain the nutrition， the physical and chemical properties and sensory properties of Tan mutton， the longissimus protein， crude fat， moisture content， fatty acids， amino acids， free amino acid composition， thawing loss， the main flavor characteristics， color， volatile organic compounds， the main flavor and taste characteristics were analyzed， with the marketing Inner Mongolia mutton， Sunite and Chahar mutton as contrast. The results showed that， the highest protein and fatty acids content were found in Chahar mutton （P<0.05）， while the lowest protein content was found in the marketing samples， the lowest fatty acids content was found in the marketing and Sunit samples. The Sunit and Chahar mutton shared the richest crude fat and the lowest water proportion， as the lowest crude fat and the highest water proportion were found in the marketing samples. The marketing and Sunit mutton had the highest essential amino acids content （P<0.05）， and the ratio of essential amino acid to non-essential amino acid of Sunit mutton was the hightest （P<0.05）. The Cahar mutton with the lowest thawing loss （P<0.05）， while the Sunit mutton with the highest loss. The color characteristics of samples were improved after thawing， and the Tan mutton with a higher lightness， yellowness and reddness value. All samples had unique flavor characteristics and could be distinguished by the principal components of flavor substances for raw samples， while a similar flavor shared between the cooked marketing samples and Chahar mutton. Aldehydes were the main substances of mutton flavor， the volatile organic compounds of Tan mutton contained a higher content of methoxy - phenyl - oxime， and the cooked Tan samples had a strong bitter character. That was， a comprehensive analysis of nutritional attributes， physical and chemical properties and sensory characteristics could be carried out on mutton differentiation.

Abstract:Sensory evaluation and Gas-Chromatography Ion-Mobility Spectrometry （GC-IMS） were used to analyze the flavor characteristics and volatile organic compounds（VOCs） of chilli oil prepared at different oil temperatures. The sensory evaluation results revealed that the aroma of chilli oil prepared at different oil temperatures（120， 140， 160， 180， 200 ℃） was significantly different， but the color and taste were not significantly different； 45 species of VOCs in chilli oil were identified by GC-IMS， mainly including aldehydes， ketones and terpenes. Oil temperature had no effect on the kinds of VOCs in chilli oil. aldehydes （hexanal， pentanal， 2-methyl butanal， 3-methyl butanal）， terpenes （myrcene， limonene， alpha pinene）， （E）-2-hexenol， 1， 8-cineol， acetic acid， propionic acid， 1-octen-3-one showed a trend of decline with the increase of oil temperature； while the contents of aldehydes （nonanal， octanal， （E，E）-2，4-heptadienal， （E）-2-octenal， （E）-2-heptenal， propanal， furfural， 5-methylfurfural）， phenylethyl acetate， dimethyldisulfide and isobutyric acid were higher in the chilli oil prepared at 180 ℃ and 200 ℃； The similarity and PCA analysis showed that the specificity of chilli oil was obvious at different oil temperatures.

Abstract:Natural phenolic compounds have many physiological functions， so the efficient extraction and separation of natural phenols is the key premise for its further high-efficiency use. In recent years， ionic liquids with unique properties such as high stability， adjustable， and easy recovery have emerged as an emerging green solvent， providing new approaches for the extraction and separation of natural products. In this work， the research progress of selective extraction and separation of natural phenols based on ionic liquids were reviewed. The factors and rules affecting the separation efficiency， such as ionic liquid anion and cation types， hydrophilicity， length of carbon chain， interaction forces between ionic liquids and phenols， were also summarized to provide feasibility basis for the future work in the extraction of natural phenols.

Abstract:Metabolic syndrome is a metabolic abnormal disease containing multiple components， and its incidence rate is gradually increasing. Bioactive substances in marine food， such as marine polysaccharides， bioactive peptides and saponins， have been paid more and more attention because of its unique structure and hypoglycemic， hypolipidemic， anti-hypertensive and immune regulation. The mechanism of improving metabolic syndrome by marine polysaccharides， bioactive peptides and saponins in marine food are summarized to provide reference to the applications of these bioactive substances. For example， marine polysaccharides improve glycolipid metabolism by regulating the composition of intestinal flora and degradation into short chain fatty acids. The mechanism is that Lactobacillus， Bifidobacterium and other beneficial bacteria improve the related functions of intestinal tract and immune system， as well as the combination of short chain fatty acids and G-protein-coupled receptor 40 family. By regulating the secretion of satiety hormone， it can reduce appetite and increase energy consumption， so as to improve metabolic syndrome and achieve balance between quantity and metabolism.

Abstract:Diabetes has become a global health crisis. China has the largest number of diabetic patients in the world as high as 114 million， and nearly 500 million people with pre-diabetes. Dietary intervention is essential for glycemic control in the type 2 diabetic patients. Tartary buckwheat， as both grain and medicine， plays the dual nutritional roles in staple food and glycemic regulation. In the present study， the scientific evidence， material basis and research progress of tartary buckwheat in regulating blood glucose were reviewed. It was found that there is still a lack of in-depth study on the anti-hyperglycemic effects of protein， peptide， dietary fiber and resistant starch in tartary buckwheat. Moreover， the nutritional maintenance and quality improvement of tartary buckwheat during main food processing were analyzed. Accordingly， the potential and challenges of tartary buckwheat as a main food for diabetes were proposed， in order to provide reference for further exploration of functional components of tartary buckwheat and its application as special dietary food for diabetes mellitus.

Abstract:Recently the nutritional function of milk-related research has been increasingly popular. The bioactive whey proteins play an important role in the dairy industry， and their functional characteristics have also been widely concerned. With the deepening of the research on bioactive proteins in bovine milk and the upgrading and innovation of dairy processing technology， the cognition of whey protein bioactivity is gradually clear. In this research paper， the health effect of bioactive proteins， including α-lactalbumin， β-lactoglobulin， lactoferrin， immunoglobulin in bovine milk were introduced， and the influence of heat treatments on milk whey protein were expounded， which provides directions to the future research and development of industrial innovation of bioactive proteins in bovine milk.

Abstract:Cuticle is a hydrophobic layer mainly composed of cutin and wax formed on the surface of aerial organs in order to adapt to the terrestrial environment during the evolution of aquatic plants to terrestrial plants. Fruit cuticle plays an important role in resisting abiotic and biotic stress and maintaining the storage quality of fruits after harvest. At present， the research on fruit cuticle is still in its infancy. This paper reviewed the composition， function， biosynthesis， regulation and research methods of fruit cuticle based on relevant research progress in recent years， and put forward the prospect of future research direction.

Abstract:Tibet kefir（TK） is a kind of yoghurt fermented by Tibet kefir grains （TKG）， which consist of lactic acid bacteria， yeasts and acetic acid bacteria. TK is traditional fermented milk in pastoral area in China with the aroma of milk and bouquet， which also has foaming property and probiotic function. Therefore， it has a reputation as Champagne yoghurt. However， TK has not been industrialized because of the complicated microbial composition and the uncontrollable fermentation. Artificial TK starter with specific microbial composition and controlled fermentation need to be developed. In this paper， three construction hypotheses of TKG were deduced and they were biofilm hypothesis， aggregation hypothesis and symbiosis hypothesis. Besides， the possible reasons for the failure of artificial grain construction were analyzed， together with the assumed hypotheses， which could shed light on the formation mechanism and be conducive to artificial construction of TKG.

Abstract:Pulsed light is an emerging non-thermal sterilization technology. It uses the instantaneous high-energy pulsed light to achieve the sterilization effect， without chemical residue and having good sterilization effect. At the same time， it has a good maintenance effect on the nutrients in food， especially the antioxidant substances. This article combined the research of the past ten years to review the sterilization effect of pulsed light treatment on common microorganisms in foods such as bacteria， fungi and viruses， the effect of pulsed light treatment on food quality such as color， hardness， flavor， total phenol and antioxidant substances and the influence factors affecting the efficiency of pulsed light treatment by packaging materials and food contact surfaces， which would provide a basis for the practical application of pulsed light sterilization technology in food production.

Abstract:Objective： In order to summarize the clinical research on regulatory effect of Lactobacillus reuteri on immunity in recent decades through meta-analysis， and to explore the regulatory effect of L. reuteri on the immune function of organism. Methods： Literature searches were conducted through 5 databases including Medline， SCI， Wan-Fang data， China National Knowledge Infrastructure and Chinese Biological Medical databases. Review Manager version 5.3 was used to organize data and statistical analysis of included randomized controlled trials. A P value less than 0.05 in confidence interval method was considered statistically significant. Results： 6 references and 13 RCTs were included in this work after researching. The number of subjects included in the meta-analysis was 740， with 362 for the control group and 378 for the probiotics. Mean differences observed between probiotic-receivers and control at 95% confidence interval： TNF-α，-3.09 pg/mL （[-4.17，-2.02]； P<0.0001）； IL-6，-4.49 pg/mL （[-7.08，-1.90]； P<0.0001）； IL-1β，-8.72 pg/mL （[-12.53，-4.92]；P<0.0001）； IL-8， -69.71 pg/mL （[-103.84， -35.58]； P<0.0001）. Conclusion： L. reuteri has a certain regulatory effect on the subjects' immunity.

Abstract:Objective： To investigate the current status of food safety knowledge， attitude and behavior （KAP） among food practitioners in China and explore their influencing factors， therefor providing reference for the development of measures aimed to improve food safety. Methods： A questionnaire survey of food safety KAP covering 15 provinces in China was conducted among food practitioners from abattoirs， aquatic products processing plant， dairy processing plant and restaurants， and the results were analyzed using statistical methods. Results： The scores of food safety knowledge was relatively low， while that of attitude and practice were relatively high. Except for major， all other factors like gender， age， educational level， years of employment， region and training had significantly influenced the KAP scores to varying extent. Conclusion： The effect of training on the improvement of KAP scores was significant， however， the implementation of the existing regulatory requirements on training needs to be further enhanced. The managers of food enterprises should take corresponding measures to increase the performance of food employees with low KAP scores， so as to ensure food safety.