Abstract:The resource of dietary hydrocolloids is abundance. Among them， complex polysaccharide-type hydrocolloids are natural sources of water-soluble dietary fiber， which are widely used food additives with additional high nutritional value. A large number of studies have shown that various types of dietary hydrocolloids can enrich differential bacteria species， thereby playing regulatory roles through the gut-liver axis and gut-brain axis. Therefore， establishing the interaction network of 'dietary hydrocolloids-gut microbiota-human health' has important innovative significance for the development of personalized diet. In this paper， the physicochemical properties and functional activities of complex polysaccharide-type hydrocolloids were systematically summarized， and the research and development of the microbiota-oriented strategies of dietary hydrocolloids were focused， thus provide theoretical references for future health intervention.

Abstract:The main nutrients needed for the growth of microorganisms in mouse feces were studied and the composition， structure and diversity of fecal microorganisms were analyzed. In this project， in vitro simulation combined with the addition of different prebiotics or nutrient elements were taken as the research method of study to explore the enrichment effect of these substances on microorganisms and the nutrients needed for microbial growth in mouse feces. This study demonstrated nitrogen source was a growth limiting factor for fecal microorganisms， other nutrients in MRS were not important limiting factors. In vitro culture of intestinal microorganisms found that nitrogen source alone was not suitable for enrichment of Lactobacillus intestinalis. But the addition of tryptone low poly fructose， the species richness and microbial biodiversity in mice were better than other groups which were the most suitable for in vitro screening of fecal microorganisms. The study of this project can provide good guidance for the application of probiotics and the screening of lactic acid bacteria.

Abstract:The inhibitory effects of two food additives (propyl gallate and L-ascorbyl palmitate) on tyrosinase was explored through enzyme kinetics research， and the relationship between the two food additives and tyrosinase was explored by molecular docking technology. The results showed that propyl gallate was a reversible mixed inhibitor of tyrosinase， the IC50 values of propyl gallate was (18.036±0.823) mmol/L， and L-ascorbyl palmitate was a reversible anticompetitive inhibitor with IC50=(2.806±0.082) mmol/L. The results of molecular docking showed that the interaction between the two food additives and tyrosinase was mainly through hydrogen bonds and van der waals forces. This experiment expanded the research direction of tyrosinase inhibitors and provided a theoretical basis for the application of food additives in the field of enzyme inhibitors.

Abstract:Escherichia coli， one of the most important foodborne pathogens， was able to form biofilms to increase the environmental resistance and cause foodborne diseases. The purpose of this study was to investigate the inhibitory effect and it mechanism of the bacteriocin plantaricin YKX on the biofilm of E. coli ATCC25922. The results of crystal violet staining suggested that the treatment with 3/4 MIC plantaricin YKX made inhibition rate of E.coli ATCC25922 biofilm to reach more than 50%. The plate count experiment also indicated that the subconcentration of plantaricin YKX could reduce the number of viable bacteria in the biofilm. Scanning electron microscopy(SEM) indicated that the E.coli ATCC25922 biofilms treated with plantaricin YKX were sparsely distributed and their structures were destroyed. The biofilm of E. coli ATCC25922 treated with plantaricin YKX was observed by laser confocal microscopy. The number of viable bacteria was significantly less than that of the one without plantaricin YKX. When co-cultured with 1/2MIC plantaricin YKX， the extracellular polysaccharide secretion of E. coli ATCC25922 decreased. This study provides a new method for the control of Escherichia coli.

Abstract:In this study， two strains of Lactobacillus fermentum with high signaling molecule AI-2 were selected as the research objects. D-Galactose， D-ribose and furanone were selected as quorum sensing inhibitors. The AI-2 activity and biofilm formation of the two strains were determined by chemiluminescence method and crystal violet staining method. The results showed that the three inhibitors could inhibit the activity of the signal molecule AI-2 of the two strains of Lactobacillus fermentum. The 200 μmol/L D-ribose had the best inhibitory effect on the activity of AI-2 of strain 2-1， with the inhibitory rate of 19.65%， and 50 μmol/L D-ribose had the best inhibitory effect on the activity of AI-2 of strain 211， the inhibition rate was 28.57%. At the same time， different concentrations of inhibitors had certain inhibitory effect on the biofilm formation of the two strains of Lactobacillus fermentum， but had no significant effect on their growth. The results of scanning electron microscopy showed that the addition of D-ribose had no significant effect on the morphology of the two strains of Lactobacillus fermentum under the biofilm condition， but it could reduce the adhesion of the bacteria.

Abstract:Yersinia enterocolitica (Y. enterocolitica) is a foodborne pathogenic bacteria widely distributed in vegetables， dairy products， meat， soy products， salads， oysters， clams and shrimp. Yersiniosis， caused by Y. enterocolitica is a serious zoonosis， which poses a great threat to the public health. In this paper， the inhibitory effect of coenzyme Q0 on Y. enterocolitica and its influence on the membrane of bacterial somatic cells were investigated. Liquid dilution method was used to determine the minimum inhibitory concentration (MIC). The minimum bactericidal concentration (MBC) of coenzyme Q0 against Y. enterocolitica was determined according to the MIC results， and then the effect of coenzyme Q0 on the growth curve of Y. enterocolitica was observed. Moreover， the antibacterial effect of coenzyme Q0 on Y. enterocolitica in LB medium was further evaluated. The effects of coenzyme Q0 on Y. enterocolitica membrane potential， intracellular ATP concentration， cell membrane integrity and somatic cell morphology were measured to explore the effects of coenzyme Q0 on the membrane of Y. enterocolitica. The results showed that the MIC and MBC of coenzyme Q0 against Y. enterocolitica ATCC 23715 were both 0.10 mg/mL， and coenzyme Q0 exposure resulted in a longer lag phase and lower specific growth rate compared to the control. In antibacterial effect of coenzyme Q0 in LB medium assay， when the mass concentration of coenzyme Q0 was MIC， the total number of bacteria decreased to below the detection limit after 6 h， and when the mass concentration was 2 MIC， the total number of bacteria decreased to below the detection limit after 3 h. Cells treated with coenzyme Q0 showed hyperpolarized cell membrane， decreased concentration of intracellular ATP， excessive permeability of the cell membrane， and shrinkage of cell morphology， indicating changes in the integrity and permeability of the cell membrane. The results of this study showed that coenzyme Q0 had a good inhibitory effect on Y. enterocolitica ATCC 23715， and its inhibitory effect was realized by affecting the integrity and permeability of cell membrane. These findings provide a theoretical basis for the use of coenzyme Q0 to control Y. enterocolitica in the food industry.

Abstract:In this study， quinoa was used as raw material， and the protein component with anti-colon cancer activity was screened by MTT method after further separation and purification by acetone-ammonium sulfate precipitation method through Q column. The anti-colon cancer activity of WQP was further investigated by cell model. The results of cell proliferation assay showed that WQP significantly inhibited the proliferation of colon cancer DLD1 and HCT-8 cells in a concentration gradient dependence， but had no effect on human normal colon epithelial cells FHC. Cell clone formation assay and cell morphology assay further proved that WQP had significant anti-colon cancer effect. Flow cytometry showed that WQP could induce apoptosis of colon cancer cells. In addition， cell scratch assay showed that WQP significantly restrained the migration of DLD1 and HCT-8 cells. Therefore， this study provides a theoretical basis for the development of WQP as a natural anti-colon cancer drug ingredient， and at the same time greatly improves the utilization rate of quinoa protein.

Abstract:The glass transition of small-molecule sugars in amorphous forms is an important factor that causes moisture absorption and agglomeration of jujube powder， which affects its quality. In order to clarify the contribution of different small molecular sugar composition and content to the moisture absorption of jujube powder， the jujube slice skeleton (JSS) was first established， which was then infiltrated with different proportions of fructose， glucose， and sucrose solutions. Dried JSS and made powder， analyzed the influence of different small molecule sugar content on the water adsorption， glass transition temperature (Tg) and basic flow energy (BFE) of the JSS. The results showed that the ratio of the three small molecule sugars significantly affected the water adsorption， Tg and BFE of JSS， and there was a very significant negative correlation between fructose and Tg， and a very significant positive correlation with BFE. When aw=0.9， the proportion of fructose decreased by 25.64%， the water adsorption capacity of the powder decreased by 21.68%. The order of the ability of the three small molecule sugars to reduce the Tg of JSS was fructose>glucose>sucrose， and the proportion of fructose decreased by 25.64%， Tg increased by 23.80%， BFE decreased by 21.18%， and powder fluidity was significantly improved. In addition， reducing the total amount of small molecule sugars in the jujube powder could also effectively reduce the water adsorption capacity of the jujube powder system， increase Tg and improve fluidity. In summary， reducing the proportion of fructose in the jujube powder or reducing the total amount of small molecular sugars in the jujube powder could achieve effective regulation of the moisture absorption characteristics of the jujube powder， which could provide a theoretical reference for improving the problem of moisture absorption and agglomeration of the jujube powder.

Abstract:In this paper， the phase behavior of Tween80/short-chained alcohol/ethyl butyrate/water microemulsion systems (MEs) were studied through the pseudo-ternary microemulsion phase diagram. The effects of different Tween emulsifiers， cosurfactants and mass ratios of surfactants and cosurfactants (Km) on the one-phased microemulsion areas and numbers of fully dilutable lines were investigated. And the microstructures and molecular interactions of microemulsions along the fully dilutable line L91 (the water content kept growing with the constant mass ratio of surfactants and oil phase as 9 ∶ 1) were characterized based on NMR techniques. The possible microstructure transition of W/O→ordered bicontinuous microemulsion phase→O/W→swollen micelles was inferred with the water content gradually increasing along fully dilutable line L91. Based the NMR selective 1D NOESY experiments， the interactions between different component molecules in the bicontinuous phase were suggested， that is the ethyl butyrate was trapped inside the lamellar structure in less touch with water. And the cosurfactant molecules may locate in both the interface and the water phase and interact with both water and ethyl butyrate. Tween 80 was absorbed in the interface. And its hydrophilic moieties get in touch with and interact the water and ethyl alcohol molecules while its hydrophobic moieties get in touch with and interact with the ethyl butyrate molecules.

Abstract:In order to explore the relative humidity on the water loss rate of wheat starch/gluten-based product， in this study， starch-rich component (starch) and protein-rich component (gluten) which are the main components of wheat noodles were set as the test objects. The starch/gluten mixture was designed according to starch account for 100%， 90%， 50%， 25% and 0%. Three physical models of different relative humidity of environment and water activity of samples were set by adjusting relative humidity. The differentia values of relative humidity of environment and water activity of samples were gradually decreased (22%-2%)， basically unchanged (22%-22%)， increased by degrees (22%-37%). Water loss rate was analyzed under the three models. The result showed， under the three models of decreased， constant and increased， the water loss rate of powder with starch content of 100%， 90%， 50%， 25%， 0% were 2.26×10-3-6.41×10-3， 2.20×10-3-6.83×10-3， 3.06×10-3-7.39×10-3， 3.74×10-3-6.79×10-3， 4.31×10-3-7.15×10-3(mg/mg water content)/min. In conclusion， the water loss rate of wheat starch/gluten blend powders was gradually increased with increased water activity of sample and relative humidity of environment difference. The average water loss rate of gluten powder (0% starch content powder) was higher than starch (0% gluten content powder). As starch content gradually increased， or gluten content decreased by degrees， it showed a gradually decreased trend of the average water loss rate of the blend powder on the whole.

Abstract:In recent years， plant-based meat has received widespread attention worldwide， and more and more food giants have begun to produce and sell plant-based meat. However， its digestion and absorption properties are still unclear and need to be studied urgently. In this study， the digestion properties of the protein in the soy protein-based-meat were explored and compared with pork and soy protein isolate through in vitro simulated digestion. The following conclusions were drawn: The degree of texturization of plant-based meat and pork were similar， but the fibrous structure of the former was denser than the latter， and the elasticity and cohesion were better. During the whole simulated digestion， plant-based meat had the largest particle size. The results of SDS-PAGE， soluble nitrogen content and free amino acid production all showed that the degree of protein hydrolysis of plant-based meat was lower than that of pork and soybean protein isolate， and the fiber structure in vegetable pork was attributed to suppresses protein digestion in a certain extent.

Abstract:The texture qualities and pectin characteristics of three pepper varieties for fermentation minced pepper (FMP) processing were studied， including ‘Yanhong’， ‘Tianyu’ and ‘Jinta’. The results showed compared with ‘Yanhong’ and ‘Tianyu’， the differences in fruit length， fruit weight， moisture content and surface microstructure of ‘Jinta’ were found. Among of them， ‘Jinta’ showed larger size， higher moisture content， and sparse tissue structure. In addition， the hardness， stickiness and stickiness of ‘Jinta’ were the highest in three pepper varieties， which were significantly different from those of ‘Yanhong’ and ‘Tianyu’ (P < 0.05). For pectin characteristics， ‘Jinta’ presented higher water soluble pectin (WSP) and sodium carbonate solute pectin (SSP) content and molecular weight of WSP than others， and lower CSP content and molecular weight of CSP and SSP. The content of WSP rhamnose， CSP and SSP arabinose in ‘Jinta’ was significantly higher than that in ‘Yanhong’ and ‘Tianyu’ (P < 0.05)， the content of CSP rhamnose was lower than that of ‘Yanhong’ and ‘Tianyu’， the content of SSP rhamnose and WSP arabinose was lower than ‘Tianyu’ but higher than ‘Yanhong’. The correlation analysis showed that there were extremely positive correlations between hardness and WSP content， SSP content and WSP molecular weight (P < 0.01). Overall， compared with ‘Yanhong’ and ‘Tianyu’， ‘Jinta’ showed high WSP content， low CSP content and molecular weight of CSP and SSP， which led to the instability of cell structure and further induced water loss and pectin degradation during processing and preservation. Therefore， ‘Yanhong’ and ‘Tianyu’ were more suitable for maintaining the texture qualities of FMP compared with ‘Jinta’.

Abstract:In order to establish starch gelling model system with different physical forms， visual imaging， inclined plate residual analysis， SPSS variance analysis and PCA analysis were used to objectively define the gelling system with five physical forms of liquid， semi-solid， soft solid， solid and hard solid， that obtained after gelatinization and aging of six kinds of starch. Thus， a gelling system with five physical forms of six starches was established. The establishment of the system provides a basis for the study of tribological behavior and taste influencing mechanism of starch matrix foods with different physical forms during oral processing.

Abstract:Objective: Selected the model of inflammatory bowel disease(IBD) to explore the anti-inflammatory property and regulatory effect on immunity and gut microbiota of milk powder added postbiotics Probio-Eco■. Methods: Seven-week Wistar male rats were used to induce IBD model by drinking 3% (3 g/100 mL) dextran sodium sulfate (DSS) solution for 7 days. The experiment included the model group， control milk powder group and postbiotics milk powder group. The rats were gavaged with the same amount of normal saline， control milk powder and postbiotics milk powder for 14 days. The body weight， serum cytokines and histopathological changes of the rats were monitored， and the feces of the rats were collected for untargeted metabolomics and metagenomics analysis. Results: Compared with the model group， the rat weight was significantly increased (P<0.01). Histopathological analysis showed that the intestinal mucosal epithelial cells in the model group were severely damaged， and the tissue congestion and edema were obvious. Both kinds of milk powder improved after intervention. At the same time， compared with the control milk powder， the intake of postbiotics milk powder could significantly reduce the colon tissue damage score， TNF-α and IL-1β level after DSS induction (P<0.05). The metagenomic results showed that the intake of postbiotics milk powder significantly reduced the gut microbiota heterogeneity among rats， and decreased the relative abundance of Mucispirillum schaedleri and Bacteroides intestinalis， and increased Bacteroides stercoris， Lactobacillus murinus， Parabacteroides distasonis and Lactobacillus vaginalis. In addition， postbiotics milk powder significantly up- and down regulated 113 and 68 fecal metabolites， respectively. Vitamin E biosynthesis， bile acid biosynthesis， butanoate metabolism， fatty acid biosynthesis， TCA cycle and tryptophan metabolism pathways were enriched. Conclusion: postbiotics milk powder reduced the serum proinflammatory cytokines level by regulating gut microbiota and changing fecal metabolites， and finally alleviated the symptoms of IBD in rats.

Abstract:The compound enzymatic hydrolysate of Porphyra (CPEH) was prepared using a novel porphyranase (EC 3.2.1.178) and neutral protease. Then 16S rRNA gene sequencing， gas chromatography and real-time PCR analysis were used to analyze the effects of CPEH on diet-induced obesity (DIO) and gut microbiome in HFD-fed mice. The results suggested that CPEH improved blood lipid levels， alleviated body fat deposition， and reduced adipocyte size. Possibly because CPEH could repress the expression of genes (DGAT1 and DGAT2) related to triglyceride synthesis in liver， and promote gene expression of enzymes (ATGL and HSL) related to lipolysis in adipose tissue. Furthermore， CPEH promoted the proliferation of beneficial bacteria (Muribaculaceae and Helicobacteraceae) related to obesity and repressed the growth of harmful bacteria (Streptococcaceae). CPEH also regulated the abundance of KEGG pathways associated with lipid metabolism， such as 'Glycerolipid_metabolism'. In summary， CPEH effectively prevented high fat diet-induced obesity and regulated gut microbial composition and function. CPEH has potential to be applied to the development of functional beverage. This study could contribute to the high value application of low valued Porphyra.

Abstract:Objective: To explore the protective effect of highland barley (Hordeum vulgare L. var. nudum Hook.F.) on the hematopoietic function of irradiated mice. Methods: After feeding with 20% highland barley diet for 12 weeks， C57BL/6J mice were irradiated with 60Co-γ rays at a dose of 4 Gy once， then continue to raise two more weeks. The body weight， food intake， peripheral blood image， bone marrow and spleen tissue morphology， bone marrow nucleated cell count， organ index and blood biochemical level were monitored to evaluate the recovery of hematopoietic function. Results: Compare with irradiation group， the body weight of the mice in highland barley intervention group was significantly recovered on the 4th day after irradiation， the food intake in the 1st week was significantly increased. Also， total cholesterol (TC)， bone marrow nucleated cells， red blood cells， hemoglobin， white blood cells， and blood lymphocyte cell levels were significantly recovered， and the bone marrow structure had no significant damage. At the same time， highland barley intervention could effectively prevent the abnormal organ index and protect the spleen structure after irradiation. The studies have shown that the preventive intervention of highland barley can prevent the damage to immune function by reducing the damage of spleen tissue morphology， the abnormality of white blood cells， lymphocytes， organ indexes and blood biochemical levels after irradiation. And protect hematopoietic function by recovering the damage of bone marrow structure in mice after irradiation， and promoting the recovery of bone marrow nucleated cells and peripheral blood red blood cells. Conclusion: The preventive intervention of highland barley is to effectively recover the hematopoietic damage caused by radiation through protecting the immune function of the body.

Abstract:Objective: To investigate the effect of abalone muscle protein on the nutritional status of mice with chemotherapy tumors. Methods: The Lewis lung cancer chemotherapy mouse model was constructed， and provided nutritional support by giving abalone muscle protein to body weight， tumor volume， organ index (spleen index and thymus index)， and serum. The levels of protein factors ALB， PA and Hb are used as indicators， and the numerical changes of related indicators before and after nutritional support are compared. Results: The mice had obvious lumps after subcutaneous injection 7 days； the survival status showed that the cisplatin chemotherapy mass concentrations of 0.02 mg/mL and 0.04 mg/mL had no mortality. Considering the survival period， 0.02 mg/mL was selected as the optimal concentration of chemotherapeutics. During the nutritional support process， the tumors of the sample in the dose group were significantly reduced， and the tumor inhibition rate reached 20.7%. Compared with the blank group， the sample high-dose group can increase the spleen index and thymus index of chemotherapy mice (P>0.05). Nutritional index results showed that after nutritional support for chemotherapy mice， comparison with blank group (NT)， the ALB and PA of each group were significantly increased， and the PA of the sample low-dose group was significantly increased (P<0.05)， the Hb was significantly reduced (P<0.05). Conclusion: AMPP has a certain effect on improving the nutritional status of mice with tumor chemotherapy.

Abstract:Cereal proteins have been proven to be beneficial to the alleviation of metabolic diseases. However， the function of foxtail millet protein against liver injury is lack of research. This study investigated whether the intake of diet containing raw or cooked foxtail millet proteins could protect mice from D-galactosamine induced acute liver injury and how cooking affected the protective efficiency of foxtail millet proteins. A significant decrease of serum aspartate transaminase (AST)， alanine transaminase (ALT)， lactate dehydrogenase (LDH) and liver malondialdehyde (MDA) levels was observed in mice fed with foxtail millet protein diets. Besides， foxtail millet proteins ameliorated lipid metabolism disorders in mice with acute liver injury as evidenced by significantly lower serum total cholesterol (TC)， triglyceride (TG)， low density lipoprotein (LDL-C) and liver TG. Notably， AST， ALT， MDA and serum lipid concentrations including serum TC， TG and LDL-C in raw or cooked foxtail millet proteins group were significantly lower than those in cooked foxtail millet protein group due to the amino acids contents reduction after cooking. In conclusion， foxtail proteins could prevent acute liver injury of mice and cooking would weaken its protective effect. Overall， foxtail millet protein can be used as a functional food component towards acute liver injury prevention even after the cooking process.

Abstract:Objective: To investigate the preventive and protective effect of SCCL on acute alcoholic gastric ulcer in mice and its mechanism. Methods: The mice model of acute gastric ulcer was established by intragastric administration of 85% ethanol after fasting. The macroscopic state of the gastric tissue was evaluated and the ulcer index was calculated. The pathological changes of gastric mucosa cells were observed by H&E staining. The biochemical indexes related to oxidative stress and inflammatory factors were measured to evaluate the anti-oxidation and anti-inflammatory ability of sea cucumber cooking liquid on mice with acute alcoholic gastric ulcer. The expression of MAPK/NF-κB signaling pathway related genes in gastric tissues was determined by qRT-PCR. Results: Compared with model group， gastric ulcer index and gastric mucosal cell damage degree were significantly improved in SCCL group， oxidative stress factor and inflammatory factor in gastric tissue tended to normal levels， and the expression of MAPK/NF-κB related genes were down-regulated. Conclusion: SCCL can prevent and protect alcohol-induced acute gastric ulcer by improving oxidative stress and inflammation levels in mice.

Abstract:In order to study the anti-αs1-casein allergy mechanism of EGC and EGCG， BALB/C mice were first sensitized with αs1-casein， and nutritional intervention was given by EGC and EGCG during the challenge stage. The contents of mast cell protease， histamine， specific antibody IgE， cytokine secretion and histopathological observation were used as the main evaluation indexes.The results showed that both EGC and EGCG significantly reduced the levels of mast cell protease， histamine， specific IgE antibodies and Th2 cytokines in allergic mice. Meantime， the results about histopathology showed that EGC and EGCG significantly reduced the degree of the lesions in the intestine， thymus， spleen and lung. The conclusions can provide theoretical basis for the pathway of tea polyphenols to regulate cow milk allergen， and further studies need to be done to explore the mechanism of anti-allergy in terms of signal transduction and gene expression level.

Abstract:In this present study， enzymatic hydrolysis and Maillard thermal reaction by adding exogenous sugars were employed to produce Maillard reaction products(MRPs) for flavor improvement of enzymatic hydrolyzed juice by-product derived from cooked potatoes prepared by frozen-thawing process. Single-factor experiments combined with orthogonal experiments were employed to optimize the enzymolysis　liquid reaction conditions. Changes of volatile favor compounds， free amino acids and antioxidant activity of Maillard treated juice were analyzed. Results showed that the optimal parameters for Maillard reaction were: 3.0% mixed xylose and fructose with a mass ratio of 1∶3， initial pH 6.0， and reaction at 110 ℃ for 50 min. The types of volatile substances in MRPs were increased significantly， the content of hydrocarbons and alcohols were decreased or even disappeared. Moreover， furfural， dimethyl butyraldehyde， benzaldehyde， phenylacetaldehyde， pyrazine， pyridine characterized nutty and barbecue aroma formed， and therefore contributed to the flavor improvement of potato juice. In addition， the total content of free amino acids was decreased by 22.52%， the umami acids and sweet amino acids increased by 2.88% and 0.85%， the bitter amino acids was decreased by 3.72%. In terms of antioxidant activity in vitro， ferric ion reducing antioxidant power increased by 3.35 folds， the DPPH free scavenging activity increased by 55.82%， and the ABTS free radical scavenging rate increased by 33.12%. Overall， the application of Maillard reaction by adding exogenous xylose and fructose can be used a promising strategy for improving flavor and antioxidant activity of the enzymatic hydrolyzed potato juice by-product.

Abstract:In this study， the low field nuclear magnetic resonance(LF-NMR) and magnetic resonance imaging (MRI) techniques were used to investigate the changes of water state and content of Penaeus vannamei during the baking processat different temperatures， and the water migration rules of Penaeus vannamei during baking were analyzed. The changes of color， texture and flavor of Penaeus vannamei during baking were also investigated using colorimeter， texture analyzer， and gas chromatography-ion mobility spectrometer (GC-IMS). LF-NMR results showed that the transverse relaxation time T2 decreased with the increase of baking time， indicating that the moisture fluidity decreased with the increase of baking time. Pseudo-color picture of proton density obtained by MRI gradually changed from red and yellow color to blue color， indicating that the water content of Penaeus vannamei presented a continuous decrease during the baking process. Moreover， LF-NMR results also indicated that there were four water populations in Penaeus vannamei， including strongly-bound water， lightly-bound water， immobilized water and free water. The distribution of water components and water migration were analyzed by peak area percentage. After Penaeus vannamei were baked at 180 ℃ and 200 ℃ for 9 min， and baked at 220 ℃ for 6 min， the proportion of the strongly bound water and the lightly bound water significantly increased (P < 0.05)， the proportion ofimmobilized water significantly decreased (P < 0.05)， and the proportion of free water significantly increased (P < 0.05). It showed that the immobilized water was converted to the free water and bound water in the baking process， and high temperature could accelerate the change of moisture distribution. In addition to changes in water state and content， the color， texture， and flavor of Penaeus vannamei also changed greatly during baking. ΔE values reflect the overall color difference and a* values represent the reddness. In the process of baking， the ΔE and a* values of Penaeus vannamei baked at 200 ℃ were higher than those baked at 180 ℃ and 220 ℃. During the baking process at 200 ℃， the relative extraction rate of myofibrillar protein of Penaeus vannamei showed a continuous decrease trend； it reduced to less than 10% after Penaeus vannamei was baked for 9 min， indicating that the shrimp meat has been fully matured. Moreover， after bakingat 200 ℃ for 9 min， the hardness and chewiness of Penaeus vannamei increased continuously (P < 0.05)， while the cohesiveness and springiness did not change significantly(P > 0.05). Combined with sensory evaluation， it was found that the premium quality of Penaeus vannamei was obtained when it was roasted at 200 ℃ for 15 min. GC-IMS analysis showed that aldehyde compound and ester compoundsformed the characteristic flavor of the baked shrimp. This study can provide the theoretical basis for deep processing of Penaeus vannamei and the industrial application of Chinese cuisine.

Abstract:It was to develop liquid-smoked products with high moisture extrusion textured plant protein as the raw material. On the basis of a single factor， the response surface method was utilized to optimize the liquid-smoked process as using sensory comprehensive score as the indicator. The optimal conditions were concluded as follows: liquid-smoked temperature 45 ℃， liquid-smoked time 150 min， and volume fraction of liquid-smoked 5.7%. The actual sensory comprehensive score was 87.4 under the optimal conditions. The prepared liquid-smoked high moisture extrusion textured plant protein had the characteristics of smoky color with luster， tightly organized， rich in elasticity and strong smoky flavor. The product quality was analyzed by investigating the changes of the main nutrients， physical and chemical properties and safety indexes of high moisture extrusion textured plant protein before and after liquid-smoked. The result showed that there was no significant change in the main nutritional components. But the physical and chemical properties changed to a certain extent. The L* value of color difference decreased， a* and b* value increased， which was showing smoky color with luster. There was a slight decrease in effective acidity. The hardness， stickiness and chewiness of texture were decreased， but the elasticity increased slightly. The volatile flavor compounds increased the six compounds including phenolic compounds which were 17.668%， and other compounds had certain changes in the type and relative content. All these could improve the quality of products. There was no significant change in safety indicators. The total number of colonies was both low， and the coliforms and benzopyrene were not detected. Therefore， the prepared liquid-smoked high moisture extrusion textured plant protein has superior quality. This study can provide reliable data support for the development， utilization and market promotion of high moisture extrusion textured plant protein.

Abstract:In this study， a meal replacement powder rich in dietary fiber was prepared. The main raw materials were oat-corn-konjac extruded powder and oat bran powder， and the auxiliary ingredients were skim milk powder， whole powder of Pueraria lobata， pumpkin powder， etc. The sensory score and dispersibility index were used as indicators， and the response surface test was optimized on the basis of single-factor experiments. The final optimal process formulation of meal replacement powder was 27% extruded powder， 33% oat bran powder， 20% skim milk powder， and 9% pumpkin powder， and under these conditions， the sensory score of meal replacement powder was 76.78 and the dispersibility index was 99.03%. The total dietary fiber content of the final product was 19.31%， the soluble dietary fiber was 11.42%， and the estimated glycemic index (eGI) was 73.41， which is a medium GI food.

Abstract:Condensed milk is a concentrated dairy product. It is a product made by evaporating and removing most of the water from fresh milk after sterilization. Condensed milk usually contains high sucrose content and thus high calories， which is contrary to the new diet of 'low sugar， low calorie' that people are now pursuing. As a result this research aimed to study the production of reduced sucrose condensed milk and its properties. Through the determination of basic quality such as brix， viscosity， and water activity analysis， as well as color difference， volatile flavor， taste， texture and organic acid analysis， this study screened the suitable substitution types and ratios and finally made reduced sucrose sweetened condensed milk for practical production.

Abstract:In this study， 7 kinds of lactic acid bacteria were selected from 3 fermentation types to study the fermentation characteristics on sourdough using whole wheat flour as fermentation substrate. The Lactobacillus plantarum and Lactobacillus brevis， which fermentation types are facultatively heterofermentative (FHe) and obligately heterofermentative (OHe)， respectively， have the fastest proliferation rate in whole-wheat sourdough， and both have obvious growth and proliferation advantages， especially Lactobacillus plantarum. Compared with other lactic acid bacteria， FHe-type Lactobacillus plantarum had the strongest acid production ability， which could rapidly reduce the pH value and insoluble dietary fiber content of whole wheat sourdough， and significantly improve the water-extractable arabiNO_xylans， water-soluble dietary fiber and total phenol content of whole wheat sour dough. In the development of whole wheat sourdough with whole wheat flour as fermentation substrate， FHe-type Lactobacillus plantarum had obvious advantages， which was conducive to cost saving and better improving the quality of whole wheat sourdough and whole wheat bakery bread.

Abstract:To study the effects of the addition of jerusalem artichoke powder and fermented jerusalem artichoke on the quality of brown rice batter and steamed bread， this study substitute 5% and 10% brown rice flour with jerusalem artichoke powder and Lactobacillus plantarum fermented jerusalem artichoke powder， respectively. The results showed that compared with the control group， both jerusalem artichoke powder and fermented jerusalem artichoke powder could reduce the peak viscosity， final viscosity and rejuvenation value of the mixed powder， and also reduced the water absorption rate of brown rice batter， increased the batter formation time， initial viscosity and loss modulus. In addition， compared with jerusalem artichoke powder with the same substitution ratio， the mixed powder containing fermented jerusalem artichoke powder had lower peak viscosity， final viscosity and rejuvenation value， and the water absorption rate of the batter was lower. The effect of fermented jerusalem artichoke powder on the fermentation properties of brown rice dough， the texture， specific volume and storage quality of brown rice steamed bread was more significant. Compared with the control group， the fermentation volume of brown rice batter at 30 min added with 10% fermented jerusalem artichoke increased by 36.87%， and the specific volume increased by 25.30%. The hardening rate during storage decreased by 52.70%. Through this study， fermented jerusalem artichoke could shorten the fermentation time of brown rice batter， improve the specific volume， texture and storage quality of brown rice steamed bread， and its capability of improvement is better than unfermented Jerusalem artichoke.

Abstract:Natto， which contains several functional components such as nattokinase， can prevent cardiovascular disease， but its ammonia odor greatly reduces its acceptance by Chinese people. In order to decrease the ammonia production during natto fermentation， this study compared the inhibitory effect of four reagents on glutamate dehydrogenase， a key enzyme for ammonia production by Bacillus subtilis var. natto， and found that tea polyphenols (TPP) had the highest inhibitory activity. TPP acted as a substrate-competitive inhibitor， the IC50 value was 20.60 μg/mL and it could enter the cells of Bacillus subtilis var. natto. Therefore， it was expected to be used as an additive to reduce the production of ammonia during the fermentation of natto. Then， the optimal process， which was adding 4.16 mg/g TPP at 11th hour of fermentation， was determined by analyzing the bacteria growth curve， the ammonia production during the fermentation of natto with and without addition of TPP. The results showed that the ammonia production was reduced by 63.90% under the optimal condition， while there was no significant negative effect on nattokinase activity. Finally， the sensory evaluation results showed that the ammonia smell and flavour of natto was significantly reduced by adding TPP， and therefore the acceptance was increased. All these results showed that TPP had great application potential in natto production.

Abstract:A three-dimensional heat transfer model was established to simulate thermal pasteurization process of model food (crayfish) considering the packaging materials (PET/AL/NY) based on COMSOL Multiphysics in this paper. Through the verification result of the cold spot temperature of the shrimp by the wireless temperature sensor， it was found that the three-dimensional simulation model was reliable for the characterization of the high temperature sterilization process. The simulation model could be used to characterize the real-time data of the slowest heating zone(SHZ) in the vacuum packaged shrimp position change， temperature change and F value change. Combining with the needs of industrial production， optimize the sterilization plan for vacuum-packed crayfish and shrimp products. It was found that the slowest heating zone of the product was located at the center of the thicker section instead of the geometric center， and the product surface was overheated. With reference to the model temperature distribution results and related texture data， it was believed that the 115 ℃-10 min sterilization program under the condition of F value=8 min could improve product quality while ensuring product safety. This study is expected to be a significant contribution for further optimization studies.

Abstract:Objective: The effect of low temperature conditioning(LTC) combining with exogenous ethylene on the sugar metabolism of postharvest kiwifruit was studied. Methods: The kiwifruit was placed at four temperatures: 0， 4， 8， 12 ℃ for 3， 5， 7 day， respectively， and then ripened at room temperature (25 ℃) with ethylene. The kiwifruit directly ripened at room temperature was as control group (CK). The soluble sugar content， monosaccharide content (glucose， fructose and sucrose)， starch content， amylase activity， and sugar metabolism enzymes activities in 12 treatment groups and CK were determined. Results: LTC treatment could increase the soluble sugar content and starch degradation rate， maintain high amylase activity in kiwifruit. Neutral invertase (NI) and sucrose phosphate (SPS) enzyme activities were maintain effectively. However， the effect of LTC on AI and SS enzymes activities was not significant. Through principal component analysis (PCA) and cluster analysis (CA)， it was found that the best time and temperature for LTC in kiwifruit was 7 days and 4 ℃， respectively. Conclusion: These results indicated that LTC can maintain a higher soluble sugar content by regulating the activity of sugar metabolism-related enzymes during ripening， and kiwifruit has higher nutritional value.

Abstract:The mechanism of sulfur dioxide (SO₂) to inhibit gray mold disease of postharvest tablegrape by regulating sulfite metabolism was investigated. The Munage grape (Vitis vinifera L.) was fumigated with 200 μL/L SO₂， and then inoculated with Botrytis cinerea. The parameters related to fruit quality during storage and the contents of sulfite metabolites were determined. The change trends of enzyme activities， as well as the sulfite metabolism related genes were also analyzed. The effects of exogenous SO₂ treatment on sulfite metabolism pathway of postharvest grapes， and the relation between sulfite metabolism level and fruit resistance to Botrytis cinerea were discussed. The results showed that SO₂ fumigation could reduce the weight loss rate， maintain the hardness， delay the morbidity and the decrease of soluble solids and titratable acid content， and induce the increase of sulfite content as well. The contents of sulfites， H2S and Cys were significantly increased by exogenous SO₂. The enzyme activities of SiR， SAT and OAS-TL were promoted and the expression of VvSiR1、VvSAT1、VvSAT2、VvSAT5 and VvOAS-TL were also induced. It was suggested that exogenous SO₂ might enhance the disease resistance of postharvest grape to Botrytis cinerea by regulating the sulfite metabolism pathway.

Abstract:In order to solve the problems of poor oil solubility of ε-polylysine (ε-PL) and the resulting poor antibacterial performance. Tween 80 and Span 80 were selected as surfactants， anhydrous ethanol and glycerol were used as auxiliary agents to prepare the premix solution of ε-PL and low concentration surfactants. The dispersion of the solution in vegetable oil and its inhibitory effect on spoilage microorganisms in spicy gluten products were investigated. The results showed that the ETSG prepared with the ratio of active phase to aqueous phase of 1 ∶ 1.25， 1 ∶ 1.5 and 1 ∶ 1.75 had no bottom gel precipitation， transparent appearance and good fluidity. 1% ETSG with the ratio of active phase to aqueous phase of 1 ∶ 1.25 can be uniformly dispersed in sunflower seed oil and olive oil with transparent appearance. ETSG significantly inhibited mycelial growth and spore germination of molds. The colony diameter of Alternaria sp. isolate T5A and Aspergillus ochraceus isolate 9F after cultured with 0.1% ETSG for 5 days was significantly lower than that of the control by 83.44% and 45.21%， and the colony diameter of Aspergillus terreus isolate YS-1-1 after 4% ETSG was significantly lower than that of the control by 39.64%. 0.1% ETSG treatment reduced the spore germination rate of A. sp. and A. ochraceu from 87.07% and 85.01% to 1.91% and 1.84%， respectively， and 4% ETSG treatment reduced the spore germination rate of A. terreus from 90.27% to 4.16%. 2% ETSG significantly reduce the total number of fungal colonies in gluten foods by 62.5%. This study provided a theoretical basis for the application of ε-PL as a natural antiseptic in oil-immersed food.

Abstract:In order to explore a high quality and safe preservation method of pickled mustard， the effects of ozone sterilization， potassium sorbate， sodium pyrosulfite and citric acid on the preservation quality of pickled mustard were studied by orthogonal test with four factors and three levels. The results showed that the total acid content was the decisive factor affecting the total bacterial count of mustard after one week of destructive storage at 37 ℃， and the content of amino nitrogen， which reflected the degradation degree of mustard， was the limiting factor affecting the fluctuation of the total bacterial count， mainly through the inhibition of mustard degradation by sodium pyrosulfite， which had a large indirect negative effect on the total bacterial count； O3 treatment was the decision factor to promote the decrease of nitrite content. After 2 weeks of storage， potassium sorbate was the limiting factor affecting the discoloration of mustard， and it had produced a great indirect negative effect on the L value of mustard， mainly through inhibiting the pigment decomposition of mustard by bacteriostasis. There was a significant positive correlation between the yellow degree of mustard and the total number of bacteria (r = 0.858， P = 0.003) and nitrite content (r = 0.851， P = 0.004)， which could be used as an evaluation index of appearance quality. The optimal process combination was 0.8 mg/L O3 treatment for 3 min， sodium pyrosulfite content of 0.30 mg/mL， citric acid content of 1.00 mg/mL.

Abstract:In this study， near-infrared spectroscopy technology combined with chemometric methods was used to monitor the changes of tea saponin mass concentration， protein mass concentration and polysaccharide mass concentration in the process of tea saponin extraction in real time. The results showed that the first-order derivation(1stDer) was the optimal preprocessing method with the highest RC， RP value and the least RMSECV， RMSEP in all pretreatments. The performance of a model was evaluated by the correlation coefficient (RP) and the rootmean square error (RMSEP) in the prediction set. Compared with partial least squares (PLS) and interval partial least squares (iPLS) modeling， the model built under the synergy interval partial least squares (Si-PLS) algorithm had the best robustness. The tea saponin concentration RP=0.9889， RMSEP=1.36； protein concentration RP=0.9859， RMSEP=0.354； polysaccharide concentration RP=0.9919， RMSEP=0.359. Conclusion: Near-infrared spectroscopy technology combined with Si-PLS model can better monitor the extraction process of tea saponin in real time.

Abstract:Human milk exosomes were obtained by the ultracentrifugation method and they were identified with particle size， morphology and biomarker proteins. The expestion of microRNA (miRNA) in human milk exosomes of different lactation periods wereobtained by high throughput sequencing technology. This study found that total 852 miRNA were detected in human milk exosomes and there were 283 miRNA expressed stably during the three periods after analyzing the profile of miRNAs. Among them， the top ten miRNA accounted for more than 50% of the total .The expression of high-expressed miRNA (accounted for more than 2% of the total) had no significantly changed during three lactation periods， while the expression of low-expressed miRNA(accounted for less than 0.01% of the total) were significantly changed in different lactation. In addition， there were 88 inflammation- related miRNA in human milk exosome， in which 65 miRNA were stable during different lactation periods. This study suggested that maybe human milk exosomes could regulate inflammation and provided a basis for better understanding the physiological functions of human milk exosomes in different lactation period.

Abstract:To explore the flavor characteristics of traditional Fuliji-braised chicken， five brands of Fuliji-braised chicken were selected and were used to determine the volatile compounds by gas chromatography ion mobility spectrometry (GC-IMS). Meanwhile， the fingerprint was established to analyze the content distribution of different volatile compounds. The results showed that 64 kinds of volatile compounds could be identified by GC-IMS， and among which， aldehydes， hydrocarbons， alcohols， ketones and esters exhibited more kinds， while ethers and heterocycles has less kinds. Cluster analysis revealed that there were differences among different brands of Fuliji-braised chicken. The fingerprint showed that the contents of volatile components in five brands were different， while some compounds with lower thresholds exhibited higher contents in all brands， mainly including hexanal， α-pinene， β-pinene， γ-terpinene， 1，8-cineole， linalool， terpinen-4-ol， ethyl acetate， anethol， 2-pentylfuran， which could be considered as the characteristic flavor compounds of Fuliji-braised chicken. To a certain extent， this work could provide theoretical basis and technical support for flavor identification， evaluation and control of Fuliji-braised chicken.

Abstract:Metabonomics profiling of Yunnan and Ethiopian coffee beans were conducted by UHPLC-QE-MS， to investigate the differences metabolites of green coffee beans in different regions of Yunnan Province and the characteristic components compared with those in Ethiopia. The results showed that there were 36 differential substances in Yunnan green coffee beans compared with Ethiopian green beans， including 16 metabolites of polyphenols such as 3-O-caffeoyl-1-O-methylquinic acid and epicatechin； 8 metabolites of lipids， such as octadecatrienoic acid； 6 metabolites of sugars， such as agnuside； and alkaloids， organic acids， terpenes. Among them， the contents of 24 compounds such as mammeigin， agnuside， 3-O-caffeoyl-1-O-methylquinic acid， 2，2-dimethylsuccinic acid and octadecatrienoic acid in Yunnan green coffee beans were significantly higher than those in Ethiopia green coffee beans， and 12 compounds such as epicatechin， cassitoroside and lipoxin in Ethiopia were significantly higher than those in Yunnan. The analysis of Yunnan green coffee from different regions showed that there were 44 differential metabolites， including 14 metabolites of amino acids such as glutamic acid and alanine； 11 metabolites of fatty acids such as palmitic amide and arachidic acid； 10 metabolites of polyphenols such as chlorogenic acid and quinic acid； malic acid and other 3 organic acids， and terpenoids， sugars， alcohols， others. The results showed that UHPLC-QE-MS combined with multivariate statistical analysis method could be used to study the differences of metabolites of coffee beans in different regions， providing theoretical basis for origin traceability of coffee beans.

Abstract:Ultra-high temperature (UHT) instantaneous sterilization， pasteurization and infusion (INF) technology are commonly used in milk sterilization. In this study， solvent assisted flavor evaporation (SAFE) method was used to study the difference of volatile flavor components in raw milk and three kinds of sterilized milk. The results showed that there were 48 volatile compounds were detected in four kinds of milk， including 11 fatty acids， 5 ketones， 6 aldehydes， 2 sulfur compounds， 6 esters， 5 alcohols， 13 aromatic and heterocyclic compounds. On this basis， the odor activity value (OAV) of the above flavor components was further determined by combining with the threshold. There were 23 key flavor compounds with OAV greater than 1 in the four milk samples， among which hexadecanoic acid，methyl ester， 2-nonanone and hexanal contributed more to the overall flavor of milk. Partial least squares (PLS) regression was used to analyze the correlation between the key flavor components and the sensory characteristics of four kinds of milk. The results showed that the sensory characteristics of INF milk and pasteurized milk were more similar， with strong milk flavor and sweet flavor， and the corresponding compounds were 2-nonanone， 2(5H)-furanone and butyl acetate. The sensory characteristics of UHT milk were cooking flavor and strong sense， which were highly correlated with dimethyl sulfone， dimethyl sulfur， 2-ethyl-1-hexanol and 2-tridecanone. In addition， the flavor components of raw milk were relatively less.

Abstract:In this study， the changes in microbial diversity during natural fermentation of red cabbage at different salt concentration levels (1%， 3%， 5% and 10%) were investigated by using 16S rRNA amplicon sequencing technology， and the changes in physicochemical properties during natural fermentation of red cabbage were determined， as well as the sensory evaluation of naturally fermented red cabbage at different salt concentrations was also carried out. The results showed that the red cabbage naturally fermented under different salt concentrations was dominated by Proteobacteria and Firmicutes， and the main genera are Lactobacillus， Enterobacter， and Lactococcus， Leuconostoc， Serratia， Weissella， etc. In addition， different salt concentrations had significant effects on the physicochemical properties of fermented red cabbage such as pH value， total acid， reducing sugars and nitrite， among which the fermented red cabbage at 3% salt concentration had the highest accumulation of total acid， faster consumption rate of reducing sugars and relatively faster decrease rate of nitrite. The correlation results showed that Lactobacillus， Enterobacter， Lactococcus， Weissella， Streptococcus， Akkermansia and pH value， total acid， reducing sugar， nitrite and other physical and chemical properties were highly correlated. According to the sensory evaluation， it was concluded that naturally fermented red cabbage samples at 3% salt concentration had the best taste， followed by 1% and 5% salt concentration， and 10% salt concentration had poor taste. Therefore， red cabbage samples naturally fermented at 3% salt concentration had higher microbial diversity abundance， highest accumulation of total acid， and better taste and flavor， which was more suitable for the fermentation of red cabbage.

Abstract:To solve the interference problem of undesired metabolites with complex background fermentation liquid， high performance liquid chromatography method for analyzing suitable for in vitro fermentation conditions， the measurement daidzein and equol. The fecal microbiota was transformed into daidzein in Brain Heart infusion (BHI) broth medium for 48 hours. After extracted by ethyl acetate， the samples were analyzed on a C18 column (250 mm × 4.6 μm， 5 μm). The flow rate was 0.8 mL/min， the column temperature was 25 ℃， the injection volume was 20 μL， and the mobile phase was water-methanol -acetonitrile (volume ratio， 5∶3∶2). The detection was carried out at UV 230 nm and 260 nm. The linear correlation coefficients of daidzein and equol were R2 = 0.9999， 0.9996， respectively， the average recovery were 92.12%-104.34%， the relative standard deviation were 0.15%-0.24%， the limit of detection were 0.07 μg/mL and 0.05 μg/mL， and the limits of quantification were 0.23 μg/mL and 0.16 μg/mL， respectively. The method established in this study had high accuracy and precision and was simple. It has been applied to determine daidzein and equol in fecal microbiota fermentation.

Abstract:Low bioavailability of bioactive peptides had substantially impeded their application in the development of functional and nutraceutical foods. The degradation of gastrointestinal tract and the low permeability of intestinal epithelium are the key to restrict the bioavailability of bioactive peptides. The construction of safe， green， and effective strategies is significant to improve the bioavailability of bioactive peptides， which is an inevitable and common problems to be overcome in the field of bioactive peptides science. This paper reviewed the gastrointestinal absorption barriers， transmembrane transport mechanisms， and the latest strategies of improving the bioavailability of bioactive peptides. This paper will provide ideas for the intensive study and wide application of bioactive peptides.

Abstract:In recent years， gut microbiota has become an important target for human health， the change of its abundance and diversity are related to human health closely. Bioactive peptides have been widely used in many fields such as food and medicine， which have high safety， good processing performance， and easy to absorb by the human body. It has also been found that bioactive peptides could regulate gut microbiota to keep or restore intestinal balance. This paper reviewed the regulatory effects of bioactive peptides on gut microbiota at home and abroad， explained its mechanism， and illustrated the current situation and the development trend in this field， in order to provide reference for further mechanism exploration.

Abstract:In recent years， the prevalence of intestinal diseases have been rising in many countries， which has seriously affected the quality of life. Many studies have demonstrated that probiotics could promote the prevention and treatment of intestinal diseases， but the safety issues of some probiotics are still a matter of debate. The study had found that the postbiotics (components and/or metabolites of probiotics) have the functions of protecting the epithelial barrier， anti-tumor and immune regulation， which could improve health and prevent or treat intestinal diseases. Compared with those of probiotics， postbiotics have the advantages of clear chemical structure and safe dosage parameters， and could be used as a substitute for probiotics to become a new direction for the treatment of diseases. In this paper， the probiotic effect of metazogens in disease prevention， the biological role and related mechanisms of metazogens in the prevention of inflammatory bowel disease， irritable bowel syndrome and colorectal cancer intestinal diseases were reviewed， which was of great significance for the future application of metazogens in the disease prevention.

Abstract:Probiotics are living microorganisms and are increasingly used as nutritional supplements to improve the health of athletes. The beneficial effects of probiotics on gastrointestinal health and upper respiratory tract illness symptoms have been well-acknowledged. Therefore， supplementation of probiotics may indirectly improve athletic performance. However， some recent studies have shown that probiotic intervention can improve the performance of endurance athletes， but the mechanism remains controversial and unclear. This article reviewed the latest research on the performance of endurance athletes with probiotic supplementation， to explore the mechanism of improving the performance of direct and indirect， including alleviating fatigue， promoting post-exercise recovery， promoting nutrient absorption and energy collection， improving the body's immune function and intestinal health， as well as reduce oxidative stress. The aim was to provide a theoretical basis for using probiotics to maintain the functional state of athletes and to provide new ideas for improving the performance of endurance athletes.

Abstract:The diets affect the physiological functions via nutrients within them. This is the result of the combined action of multiple nutrients. Therefore， it is important to examine the impact of nutrient interactions on the physiological health from multiple aspects. Nutritional geometry theory， as an innovative method， simulates and quantifies the effects of macronutrients and energy on various physiological parameters， health and disease by mapping the relationship between nutrient intake and health outcomes. The framework is dedicated to studying the effects of two or more nutrients on various physiological functions and has provided the most beneficial dietary plan for human health.