Abstract:Dietary structure and nutritional balance are important for human health， and the irrational diet is closely related to the high incidence of chronic diseases. Precision nutrition aims to provide safe and efficient nutritional intervention according to individual background characteristics， improve dietary imbalance， maintain human health， and effectively prevent and control diseases. Functional factors in food can regulate human function by activating enzyme activity or other ways， which is an important material basis for precision nutrition and an important means for nutritional regulation. Aiming at the problems of poor solubility， stability and bioavailability of functional factors， the establishment of the steady-state targeted delivery system helps to improve the stability and bioavailability of functional factors， realize the controlled release of targeted action sites in vivo， and provide the pathways and methods of nutritional intervention for precision nutrition. In this paper， the key links between precision nutrition and life and health， the promotion effect of targeted delivery of food functional factors on the realization of precision nutrition， and the bottleneck problems were summarized， and the current situation of steady-state targeted delivery and controlled release of functional factors， as well as the internal relationship and important role of precision nutrition was discussed. The steady-state targeted delivery of active peptides， unsaturated fatty acids， polyphenols， and carotenoids， as well as their nutritional intervention effects on inflammatory bowel disease， cancer， alcoholic fatty liver， atherosclerosis， and obesity were introduced in detail. The development trends， opportunities， and challenges of precision nutrition industry in China were summarized and prospected， aiming to provide reference for steady-state targeted delivery of food functional factors to boost and promote the scientific research and industrial application of food functional factors.

Abstract:Black spot disease caused by Alternaria alternata is one of the main diseases of fruits and vegetables after harvest. The aims of this study were to screen lactic acid bacteria (LAB) with antagonistic activity to A. alternata， and to preliminarily explore the antibacterial mechanism of LAB. The strains with strong inhibitory activity against A. alternata was screened by fungus cake method， and it was identified by biochemical tests and 16S rDNA sequencing. The inhibition mechanism of L. plantarum was preliminarily investigated by the determination of cell membrane integrity， malondialdehyde， soluble protein， soluble sugar content， and spore ultrastructural changes. Results indicated that the strain LNL2-4-2 had a strong inhibitory effect on A. alternata， and the inhibition rate was 80.86%. It was identified as Lactobacillus plantarum. Different concentrations of strain LNL2-4-2 inhibited the growth of A. alternata mycelium and spore germination， and the inhibition effect increased with increasing concentration. When the concentration of strain LNL2-4-2 was 109 CFU/mL， the membrane integrity rate of A. alternata spores decreased by 10.98%， and the extracellular malondialdehyde， soluble protein and soluble sugar content increased by 10.66%， 3.10% and 11.21%， respectively. The scanning electron microscope images showed that strain LNL2-4-2 damaged A. alternata plasma membrane， resulting in spore surface to shrink， the edges to be blurred， and the top to disrupt. In the study of apple biological control， when stored for 6 days， the inhibition rate of LNL2-4-2 at a concentration of 103 CFU/mL on the diameter of the damage caused by A. alternata reached 47.24%. These results indicated that the action site of L. plantarum LNL2-4-2 on A. alternata was cell membrane of spores， which exerted antagonism through membrane damage. The study proved that L. plantarum LNL2-4-2 can act as a biological preservative for inhibiting A. alternata.

Abstract:During the winemaking process， excessive copper has the effect of inhibiting fermentation， causing oxidative browning of wine. Metallothionein is a type of protein with high cysteine content and low molecular weight that can be induced by metals. The use of cell surface display technology to express that metallothionein can largely avoid the problem of metal ions transmembrane and reduce the damage of heavy metals to cells. In this study， the metallothionein gene CUP1 from Saccharomyces cerevisiae 288c was displayed on the surface of S. cerevisiae cells， and a diploid strain with higher adsorption capacity for copper ions in wine was successfully obtained. The research can provide new ideas for solving the problem of copper in wine and lay a theoretical foundation for the industrial application of CUP1 metallothionein whole-cell adsorbent.

Abstract:In this study， the prebiotic effects of lycopene was investigated by simulating intestinal microecology fermentation system in vitro. The results showed that after being fermented in vitro with lycopene， the number of Lactobacillus， Bifidobacterium， Bacteroides， Prevotella and Akkermansia mucinipila was significantly increased， by one or two order of magnitude. Lycopene slowed down the decrease of the Ruminococcus and Roseburia with in vitro fermentation. Lycopene， as fermentation substrate， significantly increased the secretion of short-chain fatty acids， including acetic acid， propionic acid， butyric acid， valeric acid and iso-valeric acid. The correlation analysis showed that with the prolongation of fermentation time， the correlation between the above bacteria communities and the yield of short-chain fatty acids such as acetic acid， propionic acid， butyric acid and valeric acid was gradually increasing， and the number of probiotics was significantly positively correlated with the production of short-chain fatty acid at 24 h of lycopene fermentation. These findings suggest that lycopene played a potential prebiotic role on intestinal microbiota. Moreover， the interaction between the probiotics and the production of short-chain fatty acids gradually increased with the prolongation of fermentation time， which may play an important role in the anti-inflammatory， anti-oxidation and anti-tumor of lycopene. The results of this study will provide a new sight for the scientific application and development of lycopene.

Abstract:In this article， the structure and properties of the vitamin D3 (VD3) and soy protein isolate (SPI) complex were characterized by surface hydrophobicity， particle size， ζ-potential， turbidity， fluorescence spectroscopy， ultraviolet-visible spectroscopy and Fourier transform infrared spectroscopy (FTIR). The results showed that， the surface hydrophobicity decreased significantly (P<0.05) with the addition of VD3， and the content of VD3 was inversely proportional to the surface hydrophobicity of SPI. The addition of VD3 significantly reduced the particle size of SPI， and increased the absolute value of the ζ-potential of SPI. This indicate the particle size distribution of the solution droplets is more uniform， and the stability of the solution is stronger. With the increase of VD3 content， the turbidity of the complex increased slightly. Fluorescence spectrum and ultraviolet-visible spectrum analysis found that， compared with the SPI control， the maximum emission wavelength and maximum absorption wavelength of the complex were red-shifted 3.6 nm and 8 nm， respectively. This indicate that VD3 changes the spatial structure of SPI， increasing the polarity of the microenvironment of aromatic amino acid residues. Fourier infrared spectroscopy shows VD3 causes the secondary structure of SPI to change， the content of α-helix and β-sheet decreases， and the content of β-turn and random coils increases. The result of the research provided the basis for the technology of nutritional enhancement of VD3 and the widening of the application of soy protein.

Abstract:In order to achieve efficient extraction of active ingredients in blackberries， this study was conducted to investigate the effect of fermentation treatment on the components of blackberry extracts and its protective effect on tert-butyl hydroperoxide-induced oxidative stress damage in human umbilical vein endothelial cells(HUVEC). Compared with unfermented blackberry extracts(BH)， the content of total sugar， soluble protein， vitamin C in fermented blackberry extracts(BF) remained basically unchanged， and the content of total phenols， anthocyanins and ellagic acid increased by 43.4%， 41.7% and 44.4%， respectively. In terms of antioxidant capacity， BF protected HUVEC cells from oxidative damage by reducing the content of reactive oxygen species， lactate dehydrogenase and malondialdehyde， and increasing the total antioxidant capacity and superoxide dismutase activity， and the effect of BF was superior to that of BH. The results showed that the fermentation process adopted in this study can effectively promote the dissolution of active ingredients in blackberry and improve its antioxidant capacity， provide new ideas for the development of blackberry functional food.

Abstract:There is an information exchange mechanism among microorganisms that lead to the deterioration of aquatic products， called "quorum sensing"(QS). The quorum sensing system of Gram-negative bacteria mainly uses N-acyl homoserine lactone as a signal molecule to indirectly regulate the spoilage characteristics of some spoilage bacteria in aquatic products. Therefore， the spoilage of aquatic products can be inhibited by quenching quorum sensing. As a quorum sensing inhibitor， quorum sensing quenching enzyme has been identified in many bacteria. In order to explore the potential function of pf-1240 gene expression product of Pseudomonas fluorescens (PF08)， gene cloning and bioinformatics analysis were used to study it. The results showed that the pf-1240 gene of Pseudomonas fluorescens PF08 might express a quorum sensing quenching enzyme， which was 65.82% similar to the second homoserine lactone acylase QuiP protein of Pseudomonas aeruginosa. Sequence analysis showed that pf-1240 gene encoded 795 amino acids. The protein molecular formula was C3867H6010N1084O1160S19， the relative molecular weight was 86 855.96， the theoretical isoelectric point (pI) was 7.81， and the instability coefficient was 35.29. According to the conserved domain analysis， the protein contains a complete domain of penicillin acylase family， and many enzymes in this family have been proved to have quorum sensing quenching enzyme function， which can decompose quorum sensing signal molecule N-acyl homoserine lactone (AHL). It is speculated that the protein also has similar function. In this study， the physical and chemical properties and structure of the protein were predicted by bioinformatics technology， so as to understand the properties and functions of quorum sensing quenching enzyme of Pseudomonas fluorescens.

Abstract:To explore the safety of different doses of Cordyceps militaris solid fermentation (SSF product) and its effects on intestinal health and immunomodulatory function of normal mice， and to evaluate the potential effects of SSF product on body health. The content of solid fermentation products of Cordyceps militariswas analyzed by HPLC. The mice were randomly divided into four groups: control group， SSF product low， middle and high dose [35， 70， 210 mg/(kg·d)] group. After 4 weeks of feeding， the weight of organs， the proliferation and transformation ability of spleen lymphocytes and the level of cytokines in serum were measured. The changes of intestinal flora were detected by high-throughput sequencing. The results showed that compared with fruiting body， the contents of protein， crude polysaccharide and cordycepin in the solid fermentation of Cordyceps militaris were increased by 44.8%， 92% and 146%， respectively. There was no significant difference in body mass and organ coefficient among different groups. The intake of medium and high dose of SSF product could reduce the coefficient of testicular fat pad (P < 0.05)， and had a significant effect on the induction of cellular immune regulation in mice (P < 0.05). The SSF product decreased the diversity of intestinal flora. The abundance of conditional pathogenic bacteria decreased significantly， and the abundance of beneficial bacteria increased significantly. The results showed that the SSF product was safe and non-toxic. A certain dose of SSF product could reduce body fat， enhanced immune function， reduced the abundance of conditional pathogenic bacteria， promoted the proliferation of beneficial bacteria， and had the function of immune regulation and promoting the intestinal health of mice.

Abstract:Gypenosides are the main bioactive components in Gynostemma pentaphyllum. This study investigated whether gypenosides diet intervention could reduce the development of overweight and regulate the gut microbiota in C57BL/6J mice， which were fed with a high-fat diet for 12 weeks. The results showed that gypenosides diet intervention at 600 mg/kg bw/d significantly reduced body weight gain， body fat percentage and adipocyte size in mice， compared with the high-fat diet group. Meanwhile， it also reduced low-density lipoprotein cholesterol， alanine aminotransferase and leptin，and increased high-density lipoprotein cholesterol. Moreover， the results of 16S rRNA high-throughput sequencing showed that gypenosides diet intervention increased the α diversity and relative abundance of Oscillospiraceae， Alloprevotella， Parabacteroides， Lachnospiraceae DW59 and Burkholderiales YL45 at genus level.

Abstract:Objective: To explore the regulatory effect of Lycium barbarum-Glycyrrhiza liqueur on immune function and antioxidant status in mice. Methods: Immunosuppressed mouse model was constructed， the mice were randomly divided into 6 groups: control check(CK)， cyclophosphamide model group (CY)， base wine control group and high， medium and low-dose Lycium barbarum-Glycyrrhiza liqueur groups， normal saline or 20， 10， 5 mL/kg bw Lycium barbarum-Glycyrrhiza liqueur were given orally for 14 days. After the last injection， the animal mass， thymus index， spleen index，phagocytic index， immunoglobulin G(IgG) and immunoglobulin M(IgM) content， interleukin-6 (IL-6)， interferon-γ (IFN-γ) and tumor necrosis factor-α(IFN-α) were determined in each group. The activity of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px)， and the concentration of malondialdehyde (MDA) in serum were determined in each group. Results: compared with the model group， the contents of IgG， IgM， IL-6， IFN-γ， IFN-α， GSH Px， SOD activity and MDA concentration were significantly changed in the medium dose group. The results showed that Lycium barbarum and licorice wine could effectively improve the immune regulation and antioxidation of immunosuppressive mice induced by cyclophosphamide.

Abstract:This Evaluation was aimed to assess the effect of soybean peptide on relieving physical fatigue in mice and explore its mechanism. Two animal experimental models of acute fatigue and D-galactose subacute aging were established. The ICR mice were divided into low-dose (0.25 g/kg)， medium-dose (0.5 g/kg) and high-dose (2.5 g/kg) groups of soybean peptide. The load swimming time (WLS)， serum urea nitrogen (BUN)， blood lactic acid (LD)， glycogen， glycogen synthetase (GS)， total peroxidase (T-SOD)， malondialdehyde (MDA)， and creatine phosphate kinase (CPK) in serum and liver of mice were researched. The results showed that in the two models， each dose of soybean peptide could significantly increase exhaustive swimming time and decrease BUN content， but had no effect on MDA content and CPK activity. The activity of T-SOD in the liver of mice was increased by all doses of soybean peptide， and the degree of improvement in the D-galactose subacute aging model was less than that in the acute fatigue model. In the subacute model of D-galactose， low doses of soybean peptides(SP-L) had no effect on the elimination of LD content， and all other doses of soybean peptides in the two models could reduce LD content. Under the acute fatigue model， liver glycogen storage could be increased by soybean peptides but it had not changed significantly in the D-galactose subacute aging model. In conclusion， under the acute fatigue model， soybean peptide can relieve physical fatigue mainly by increasing the activity of T-SOD， reducing fatigue products， and increasing the accumulation of energy substances. The fatigue alleviating pathway of the two models was similar， but the soybean peptide in the D-galactose subacute aging model had no effect on the accumulation of energy substances， and the fatigue alleviating effect was insignificant.

Abstract:Objective: To investigate the protective mechanism of dry powder of sea cucumber cooking liquid on acute liver injury mice， which will provide evidences in developing function food for liver protection. Methods: Acute liver injury models established by intraperitoneal injection of CCl4 corn oil solution with a volume fraction of 5% in mice. The activities of antioxidant enzyme and the contents of oxidation product were determined in serum and liver. Liver tissue was stained with H & E and immunohistochemistry for observing the of SCCL on mice liver histopathology. Expression of Nrf2， Keap-1， HO-1， NQO-1 mRNA were measured by qRT-PCR. Results: Compared with model group， the groups of SCCL， antioxidant enzyme activities significantly increased and oxidation product contents were declined significantly in serum and liver； the liver histomorphology was improved； expression levels of Nrf2， Keap-1， HO-1， NQO-1 were improved in the SCCL groups. Conclusion: The SCCL enhanced the antioxidant activity， ameliorateorganism damage by oxidative stress， effectively protect the acute liver injury by CCl4 in mice.

Abstract:Objective: In order to improve the utilization rate and higher value application of pomelo peel， the surimi products with the addition of pomelo peel powder were developed， and the effects of pomelo peel powder with different particle sizes on the quality characteristics and protein secondary structure of fish balls were studied. Methods: Pomelo peel powder with different particle size were prepared by size sieving and jet-milling. The dietary fiber was used as a control， the changes of water holding capacity， gel strength， texture and color of frozen and frozen fish balls with pomelo peel powder at different sizes were investigated. The change law of protein secondary structure of fish balls affected by pomelo peel powder with different sizes was further analyzed by FT-IR. Results: Compared with the blank group， after cold storage for 24 h， the water holding capacity， gel strength， hardness and chewiness of fish balls decreased with different sizes of pomelo peel powder and dietary fiber (P < 0.05). After frozen storage for 7 d， the water holding capacity of the fish balls with pomelo peel powder of particle size < 150 μm was significantly higher than that of the blank group and the fish balls with dietary fiber (P < 0.05)， of which the gel strength and springiness were not significantly different from those of the blank group (P ≥ 0.05). With particle size of pomelo peel powder decreased， the enhancement of water holding capacity of the fish balls was weaken， and the hardness and chewiness decreased significantly. The results of FTIR spectrum analysis of frozen fish balls showed that the addition of pomelo peel powder with size < 150 μm resulted in the increase of the β-sheet structure in fish balls， enhancing the formation of the more ordered structure of protein gel. However， such change of molecular structure did not lead to the corresponding change of macroscopic gel properties and hardness. Conclusion: Via the particle size sieving， the larger particles of pomelo peel powder (< 150 μm) were more suitable for the production of frozen fish balls， which could significantly improve the water holding capacity of fish balls. Different particle sizes of pomelo peel powder could significantly affect the protein secondary structure of frozen fish balls， however， the mechanism of association between the secondary structure and processing characteristics such as water retention， gel strength and texture of fish balls remains to be further explored.

Abstract:The purpose of this study was to investigate the effects of heat moisture treatment (HMT) with different moisture levels on the physicochemical and digestive properties of potato starch(PS) and soybean peptide (SPT) complexes. The morphological characteristics of the complexes were studied by scanning electron microscopy and polarized light microscopy； the thermal properties of the complexes were determined by differential scanning calorimetry； the pasting characteristics of the complexes were determined by Brabender viscometer； the in vitro digestibility of the complexes was determined by Englyst in vitro digestion method. Results showed that PS-SPT complex under HMT showed weaker and fuzzier polarized cross， and more agglomerates. Higher gelatinization temperatures (To， Tp and Tc) and lower enthalpy change (ΔH) were observed for PS-SPT complex under HMT. The higher the moisture level is during HMT， the higher gelatinization temperatures are. Compared with physical mixed conterpart， the PS-SPT complex under HMT displayed higher pasting temperature， significant lower swelling power (SP)， peak viscosity (PV)， hot paste viscosity and cold paste viscosity. The SP and PV reduced gradually with the increase in moisture content of HMT. Lower rapidly digestible starch and higher resistant starch (RS) contents were found for PS-SPT complex under HMT. Thereinto， the PS-SPT complex with 35% moisture level during HMT displayed the lowest RDS (81.53%±1.22%) and highest RS content (11.76%±0.62%). Therefore， HMT significantly changed the physicochemical and digestive properties of PS-SPT complex. These results could be attributed to restructuring of amylose/amylopectin chains， physical barrier of SPT， and interactions between negatively charged groups in PS and side chain groups in SPT. The study will deepen the understanding of food multicomponent interactions and provide important theoretical guidance for low-GI food development containing slowly digestible starch and resistant starch.

Abstract:In this study， the effect of high hydrostatic pressure on the properties of milk protein concentrate (MPC) was evaluated. Results showed that the free sulfhydryl content decreased significantly and the surface hydrophobicity increased with the pressure increasing up to 500 MPa. The content of β-sheet increased significantly while the content of β-turn and random structure decreased. Sodium dodecyl sulfate polyacrylamide gel electrophoresis before and after simulating gastrointestinal revealed that high hydrostatic pressure at 500 MPa for 10 min enhanced the digestibility of MPC. High hydrostatic pressure treatment significantly reduced the immunogenicity of β-lactoglobulin. The changes of digestibility and immunogenicity of MPC might be related to the structural change induced by high hydrostatic pressure treatment.

Abstract:Objective: In order to learn the dynamic changes of A. flavus in Huangjiu brewing and explore the stress conditions of fermentation environment on A. flavus. Methods: The qPCR method was used to quantify the number of A. flavus in Huangjiu brewing. The growth of A. flavus SU-16 in different brewing environment (intermittent oxygenation， ethanol and acids) were studied by plate culture and Huangjiu simulated medium culture. Results: The qPCR results showed that the number of A. flavus increased first and then decreased during the brewing process， and increased from 104.91 CFU/g to 105.87 CFU/g in 0-48 h， then began to fluctuate or decrease， and decreased to 104.37 CFU/g at the end of brewing. The growth of A. flavus SU-16 was not significantly inhibited by the method of intermittent oxygenation of Huangjiu brewing， but when the ethanol was 3%vol or lactic acid 2 g/L or acetic acid 2 g/L， the growth of A. flavus SU-16 was significantly inhibited. Conclusion: Through qPCR quantitative analysis， a new dynamic change rule of A. flavus in the process of Huangjiu brewing was found， and the study on the its growth stress is helpful to further understand the change trend of A. flavus in the brewing process. This study can provide some guidance for the precise regulation of Huangjiu brewing， and has significance for the study of other microbes.

Abstract:In response to the problem of poor color value quality of restructured vacuum freeze-dried (FD) peach products(mulberry powder as a toner and peach pulp compounded to obtain)， study explored the optimal quality process for color adjustment of composite mulberry powder. Based on the ultrasonic homogenization treatment， orthogonal experiments were used to optimize the mulberry powder addition amount， pH value， and the proportion of auxiliary materials added (maltodextrin and microcrystalline cellulose)， and sensory evaluation was carried out combined with fuzzy comprehensive evaluation. The results showed that mulberry powder addition amount 0.025 g， pH 3.0， the proportion of auxiliary materials added (maltodextrin ∶ microcrystalline cellulose = 1∶1) 15% had the best color and nutritional quality (L* value was 49.17， a* value was 11.13， b* value was 4.69， C value was 12.08， h value was 2.26， total anthocyanin content was 5.14 mg/L)， and sensory score was 73.37. This study provides a technical reference for the color quality control of restructured FD fruit and vegetable products.

Abstract:Rice protein powder was used as raw material to prepare rice oligopeptides by two-step enzymatic hydrolysis. The effects of different temperatures， pH values and digestion modes on the structure and antioxidant activity of rice oligopeptides were studied with the molecular weight distribution， secondary structure and oxygen radical absorbance capacity (ORAC) as indicators. The results showed that heat treatment significantly reduced the molecular weight of rice oligopeptides in the range of 2 000-3 000 u， 3 000-5 000 u and above 5 000 u(P＜0.05)， significantly increased the molecular weight of rice oligopeptides in the range of below 150 u (P＜0.05)， but had no significant effect on the weight average molecular weight and secondary structure(P＜0.05). The ORAC value of rice oligopeptides at 40 ℃ was significantly higher than that at other temperatures (P＜0.05). The pH value had no significant effect on the weight average molecular weight， α-helix and parallel β-pleated sheet of rice oligopeptides (P＞0.05). ORAC value of rice oligopeptides at pH 6 was significantly higher than that of the control group (P＞0.05)， while ORAC values of pH 2 and pH 4 were significantly lower (P＜0.05). Simulated digestion in vitro significantly reduced the molecular weight of rice oligopeptides in the range of 1 000-2 000 u， 2 000-3 000 u， 3 000-5 000 u， above 5 000 u and the weight average molecular weight (P＞0.05)， but the proportion of less than 150 u was significantly increased (P＜0.05)， but the secondary structure had no significant change (P＞0.05). The ORAC value of rice oligopeptides were significantly increased by pepsin digestion plus further trypsin digestion (P＜0.05). The above research results show that rice oligopeptides have certain structural stability and antioxidant activity， which lays a theoretical foundation for the development of antioxidant functional beverages.

Abstract:Chinese bayberry (Myrica rubra Sieb. Et Zucc.) is a characteristic berry fruitnative to China， which is popular to consumers for its attractive appearance and juicy taste. However， its postharvest storage and transportation remained to be a great challenge in the industry. The fruit decay caused by pathogen infection is one of the chief causes for the postharvest loss of bayberry fruit. Present study evaluated the effects of cold plasma on preventing the postharvest decay of Chinese bayberry fruit as well as the underlying mechanisms. According to the results， the cold plasma significantly reduced the decay rate of bayberry fruit during the storage period， and the effects increased with the treatment frequency. The disease progression of the Penicillium citrinum-inoculated fruit was significantly inhibited after the cold plasma treatment. The cold plasma treated P. citrinum spores showed significantly higher propidium iodide (PI)， Hoechst 33342 and DCFH-DA staining rates， with time-dependent effect. In addition， the cold plasma treated P. citrinum spores were detected to be ruptured and shrunken by scanning electron microscopy (SEM) and transmission electron microscopy (TEM). Thus， it is deduced that the cold plasma might induce the accumulation of reactive oxygen species (ROS) in the spores of P. citrinum， which lead to the necrosis and apoptosis of spores. The results of present study provided theoretical support for the application of cold plasma in the control of postharvest diseases of bayberry fruit.

Abstract:The aim of this study was to examine the softening mechanism of Jiashi melon during postharvest storage， and assess differences in the expression of genes involved in fruit softening under different storage conditions. RNA-sequencing was employed to characterize the transcriptomic profiles of Jiashi melon that were stored at 21， 3 ℃ and 0.5 ℃ for 0， 12， 24 d. A total of 118 softening-related genes were obtained. Among these genes， 68 genes presented opposite expression pattern between 3 ℃ and 21 ℃， and 69 genes presented opposite expression pattern between 0.5 ℃ and 21 ℃. At a storage time of 12 d， 10 common differentially expressed genes (DEGs) were obtained among 21 ℃-3 ℃， 21 ℃-0.5 ℃， and 3 ℃-0.5 ℃ groups. Relatively， at a storage time of 24 d， 17 common DEGs were obtained among 21 ℃-3 ℃， 21 ℃-0.5 ℃， and 3 ℃-0.5 ℃ groups. The key genes that played an important regulatory role in the softening process have been screened and verified by qRT-PCR. The results showed that the softening was delayed at low temperatures by regulating the expression of key softening-related genes. The results provide a theoretical basis for further studies on the softening mechanism and preservation of Jiashi melon.

Abstract:This experiment was conducted to investigate the effects of low-temperature alive transportation on the blood biochemical and muscle physicochemical indexes of sea bass. Firstly， the effects of temperature， salinity， density and holding time on the survival rate of sea bass after transportation were measured. Secondly， the sea bass were cooled down to the aliven transportation temperature 12， 16 ℃ and 20 ℃ at a cooling rate of 3 ℃/h. Sea bass that were not transported at room temperature were used as the control group， the water quality indexes， blood biochemical and muscle physicochemical indexes were measured at the 12， 24， 36， 48， 60 and 72 hour of transportation and 12 hours after the end of transportation. The results showed that the survival rate was highest in the conditions of 12 ℃， 16‰ salinity， 1 ∶ 10-1 ∶ 8 fish-water ratio and 36 h temporary storage time. During the whole keeping alive transportation process， the water quality showed a significant decreasing trend with the increase of temperature(P<0.05). Serum lactate dehydrogenase， aspartate aminotransferase and alanine aminotransferase activities and cortisol levels were significantly increased (P < 0.05)， and glucose and heat shock proteins showed a trend of first increase and then decrease. After 12 h of recovery at the end of transportation， the heat shock proteins， lactate dehydrogenase， aspartate aminotransferase and alanine aminotransferase activities of sea bass in the 12 ℃ group returned to those of the control group. The total protein and lactate levels in the muscles showed a significant increasing trend， and glycogen， hardness and chewiness decreased significantly (P < 0.05). There were no significant changes in pH value， water-holding capacity and springiness of sea bass muscles before and after the alive transportation (P > 0.05). The optimal holding temperature for long-distance transportation of sea bass was 12 ℃. The results of this study provided a reference for the alive transportation of sea bass and other marine fishes.

Abstract:Stewed mutton in northern Shaanxi is popular among consumers， but lack of industrialized products， in order to screen out the appropriate sterilization method of products， prolong the shelf life of products. This research adopts pasteurization， boiling water bath sterilization， high temperature sterilization for stewed mutton， through the sensory evaluation was carried out on the stewed mutton， the determination of the moisture， protein， fat， texture characteristics， color， comprehensive evaluation of the three kinds of stewed mutton quality of change and predict the shelf life of stewed mutton using the zero order reaction kinetics equation and Arrhenius equation to. The results showed that the sensory scores of the three sterilization groups were significantly higher than control group (P<0.05)， the highest score in the high temperature sterilization group increased by 23.51%. The fat content of the three sterilization groups was significantly increased (P<0.05)， the moisture content in the high temperature sterilization group was significantly increased， while the protein content was significantly decreased (P<0.05). Compared with the control group， the L* value in boiling water bath sterilization and high temperature sterilization groups were significantly decreased by 4.52% and 8.72% (P<0.05)， the a* values were increased significantly by 25.15%-150.00% after three sterilization methods (P<0.05). The hardness， chewiness， springiness， cohesiveness and resilience of the high temperature sterilization group were significantly decreased (P<0.05)， the resilience of pasteurization group was significantly increased (P<0.05). High temperature sterilization had the greatest effect on the color and texture characteristics of stewed mutton. The electronic nose could distinguish different sterilization methods well， and the high temperature sterilization group showed the highest flavor response intensity. The shelf life of the high temperature sterilization group was predicted， the final prediction of the shelf life of stewed mutton at 4， 25 ℃ and 37 ℃ were 140， 86 d and 67 d， respectively. In conclusion， the three sterilization methods can change the nutrition， sensory quality and flavor of stewed mutton， and high temperature sterilization can significantly improve the color， flavor and acceptability of stewed mutton， which is suitable for industrial production of stewed mutton in northern Shaanxi.

Abstract:The previous research of our group found that the petroleum ether-soluble portion of the ethanol extract of Cirsium setosum had a good inhibitory effects on cytotoxic activity of a variety of human tumor cells in vitro. Now it is necessary to study the chemical composition of unresearched strong active subfractions， and to explore the functional factors that exert cytotoxic activities. Under the guidance of inhibiting cytotoxic activity in vitro， various chromatographic techniques were used for separation and purification， and spectroscopy methods were used for structural elucidation， and the structures were determined by comparison with known literature data. Five steroids were isolated from an active subfraction of the petroleum ether of ethanolic extract of Cirsium setosum， and determined as 3β-hydroxystigmast-5-en-7-one， stigmast-22-ene-3β，5α，6β-triol， 6β-hydroxy- stigmasta-4-en-3-one， 6β-hydroxy-stigmasta-4，22-dien-3-one and 6β-hydroxycampest-4-en-3-one. To the best of our knowledge， this is the first report showing the presence of all the compounds in the genus Cirsium. In the in vitro assays， except for the stigmast-22-ene-3β，5α，6β-triol， the other four compounds all showed selective cytotoxicities.

Abstract:In order to establish a prediction model for the taste of gelatin gummy， 90 agar-gelatin fondant samples with different ratios were subjected to texture profile analysis (TPA) and taste evaluation experiments. Then the comprehensive taste score of each sample was obtained by fuzzy mathematical method， using the texture parameters as input factors and the comprehensive taste score as output factors to build a neural network model. Through multi-model training comparison， the optimal topology is determined as 6×8×1， and the original model is optimized by using genetic algorithm to establish a GA-BP neural network prediction model. After the training of the experimental sample data， the results showed that the prediction model had a good fit， the correlation coefficient R of all the data was greater than 0.9， and there was no overfitting state. Meanwhile， the predicted taste errors for the three commercially available gelatin gummy samples were all within ±5% (maximum 4.11%)， which could meet the purpose of taste prediction. The model has good application and reference value， which can provide a new means to improve the quality of gelatinous fondant and can also give methodological reference for predicting the taste of other foods.

Abstract:The establishment of nutritional quality evaluation system of honeysuckle is of great significance for screening and exploring excellent resources of honeysuckle， and comprehensive utilization of its nutritional and medical values. 138 honeysuckle varieties from different habitats were used as samples in this research. Quantitative analysis of chlorogenic acid， rutin， luteoloside， isochlorogenic acid A， isochlorogenic acid C， luteolin were performed by high performance liquid chromatography. The content of total flavonoids was determined by UV spectrophotometry. The comprehensive evaluation function of nutritional quality of honeysuckle was established by entropy weight method， grey correlation analysis and principal component analysis (PCA)， and the comprehensive evaluation standard of nutritional quality of honeysuckle was established by probability distribution. The results demonstrated that there were differences in the contents of seven nutrients among 138 tested materials， and the coefficient of variation was 8.32%-71.23%. All the seven nutrients were affected by the environmentbut different in degrees. Correlation analysis indicated that luteolin was positively correlated with chlorogenic acid and rutin. There was a significant positive correlation between isochlorogenic acid A and isochlorogenic acid C. Luteolin was negatively correlated with isochlorogenic acid A and isochlorogenic acid C. The total flavonoids showed a significant positive correlation with isochlorogenic acid A and isochlorogenic acid C， and a significant negative correlation with luteolin. PCA simplified seven nutritional components into three principal component factors. PC1 includes isochlorogenic acid A， isochlorogenic acid C and luteolin. PC2 includes chlorogenic acid and luteolin. PC3 includes rutin and total flavonoids. The contribution rates of the three principal components were 44.339%， 23.930% and 18.382% respectively， and the cumulative contribution rate was 86.651%. On this basis， the comprehensive evaluation function of nutritional quality of honeysuckle and the six grade standard of nutritional quality of honeysuckle were established. Comprehensive analysis of the nutritional quality of honeysuckle resources by using the evaluation system can get more objective nutritional evaluation results， and provide a basis for screening the best nutritional quality of honeysuckle resources.

Abstract:Bifidobacterium lactis Probio-M8 is a milk-derived probiotic with excellent probiotic properties. Solid-phase microextraction coupled with gas chromatography-mass spectrometry (SPME-GC-MS) was used to investigate the effect of the addition of Bifidobacterium lactis Probio-M8 on the volatile flavor substances in fermented milk， and compared with Bifidobacterium lactis BB-12， to evaluate the fermentation， storage and sensory characteristics of fermented milk. The results showed that a total of 66 volatile flavor substances such as ketones， acids， aldehydes and esters were detected in the fermented milk， among which 39， 33 and 31 substances were detected in the fermented milk with the addition of Bifidobacterium lactis BB-12， the fermented milk with the addition of Bifidobacterium lactis Probio-M8 and the ordinary fermented milk， respectively. The relative contents of characteristic flavor substances such as diacetyl， acetoin， decanoic acid， hexanoic acid and 2-pentanone were increased in the fermented milk added with Probio-M8， which contributed significantly to the flavor of the fermented milk. Cluster analysis showed that compared with the control group， the relative content and composition of volatile flavor substances in Probio-M8 and BB-12 fermented milk were similar， while acetaldehyde， heptaldehyde and lauric acid were also different. The sensory scores of the BB-12 fermented milk and the Probio-M8 fermented milk showed no significant difference， both of which were significantly higher than those of the ordinary fermented milk (P<0.05)， suggesting that the fermented milk with the addition of Probio-M8 had good flavor and was recognized. In addition， the addition of Probio-M8 could significantly increase the viscosity of the fermented milk (P<0.05) and shorten the fermentation time of the fermented milk， but had no significant effect on the titratable acidity， pH value and water holding capacity of the fermented milk during storage (P>0.05). The viable count of Probio-M8 in fermented milk was (4.35±0.01) × 107 CFU/mL after 28 days of storage at 4 ℃， indicating that the strain had good survival stability and could effectively ensure the probiotic efficacy of Probio-M8. Conclusion: Bifidobacterium lactis Probio-M8 endowed fermented milk with probiotic characteristics and good characteristic flavor at the same time， which provided reference for its application in practical production.

Abstract:In order to study the changes of sea buckthorn Jiaosu fungi and their community structure during natural fermentation， the fungal rRNA gene ITS1 region was analyzed by high-throughput sequencing technology. The results indicated that 4 phyla， 16 classes， 35 orders， 71 families， 98 genera and 112 species were identified according to 97% similarity of operational taxonomic units(OTUs). The fungal community structure diversity and richness in the early fermentation stage (F22_Q) were the highest than those of the others. With the progress of fermentation， the species richness and diversity of fungal community showed a decreasing trend. At the level of fungal phylum， Ascomycota was the dominant phyla in the F22_Q and middle stage(F22_Z)， and the relative abundance ranged from 76.97% to 96.30%， Mucoromycota was absolute dominant phyla in the later stage (F22_H) and the relative abundance ranged from 2.39% to 77.50%. At the level of fungal genus， Colletotrichum was absolute dominant genus in the F22_Q and the relative abundance was 30.64%， unclassified_o_Saccharomycetales was absolute dominant genus in the F22_Z and the relative abundance was 58.06%， Mucor was absolute dominant genus in the F22_H and the relative abundance was 77.50%. The three fermentation stages could be divided into two groups， the F22_Q was clustered into one group， the F22_Z and the F22_H were clustered into one group. The samples showed significant differences(P<0.05) among Mucor， unclassified_o_Saccharomycetales and Rhodotorula. At the level of fungal species， in the F22_Q， unclassified_g_Colletotrichum was absolute dominant species and the ratio was 31%. In the F22_Z， unclassified_o_Saccharomycetales and unclassified_g_Talaromyces were the highest and the proportions were 58% and 22% respectively. In the F22_H， the proportion of Mucor_circinelloides was the highest (up to 75%)， which was the dominant position. The study provided strong support for the development of the dominant fungus community and the excavation of probiotics in the fermentation of sea buckthorn Jiaosu.

Abstract:In order to understand the diversity of fungal flora in different varieties of blueberries and clarify their respective dominant bacterial groups， this paper used high-throughput sequencing technology to analyze the gene sequences of ITS1 region in Hokuriku， Lanjin， Lexie， O'Neill blueberries， and compared the differences in microbial community structure and diversity from the surface of different blueberries. The results showed that the main dominant genus of blueberry were Cladosporium and Alternaria； and the dominant species were Cladosporium_chasmanthicola， Alternaria_alternata， Cladosporium_cladosporioides. The Simpson index showed that the abundance and diversity of the microbial community from high to low were Lexie， Hokuriku， O'Neill， and Blue Gold. There was a certain clustering relationship between the microbial community structure and varieties on the surface of different blueberries: Hokuriku and Lexie community structures were relatively similar， while the microbial communities of the other samples were quite different， and the relative abundance of the main colonies was significantly different， Cladosporium， Alternaria， and Cladosporium were the main different species. This study preliminarily defined the diversity of fungal flora in different varieties of blueberries， and provided certain theoretical support for ensuring the quality and safety of blueberries during storage.

Abstract:A rapid screening and identification method for 45 veterinary drug residues in animal liver (pig liver， bovine liver， sheep liver， chicken liver， duck liver and goose liver) was established by using Prime HLB solid-phase extraction (SPE) purification and UHPLC-Q-Orbitrap high resolution mass spectrometry. The drugs were extracted with 0.2% formic acid and 80% acetonitrile aqueous solution， centrifuged， purified on Oasis Prime HLB solid phase extraction column， and redissolved after nitrogen blowing. The separation was performed on a Waters ACQUITY BEH C18 column (2.1 mm×100 mm， 1.7 μm). The mobile phase consisted of ammonium acetate (20 mmol/L) containing 0.1% formic acid and acetonitrile with gradient elution. The determination was performed in the first-stage full-scan/data-dependent two-stage scanmonitoring mode. The results showed that the linear relationships of 45 veterinary drugs were good in the concentration range of 1-2 000 μg/L， and the correlation coefficients were greater than 0.9959. The limits of detection were between 0.5 and 20 μg/kg， and the limits of quantification were between 2 and 50 μg/kg. The recoveries were 72.0%-112.2% with relative standard deviations (RSD) of 5.0%-10.5% at 3 supplemental levels. This method has the advantages of simple pretreatment， high throughput， accuracy and reliability， and is suitable for rapid screening and confirmative analysis of 45 veterinary drug residues in animal liver.

Abstract:In order to reveal the changes of free radicals during the oxidation process of vegetable oils at room temperature， this paper took four common vegetable oils as raw material， including flaxseed oil， peanut oil， sunflower oil and tea seed oil. The changes of free radicals and hydrogen spectrum were investigated by using electron paramagnetic resonance (EPR) and nuclear magnetic resonance (NMR) techniques. The results showed that: linseed oil， sunflower seed oil and peanut oil mainly formed alkyl free radicals (R·)， alkoxy free radicals (RO·)， alkoxy peroxide free radicals (ROO·) and other unknown free radicals (DMPO-X) when oxidized at room temperature， with different contents. The sequence of the free radical contents in linseed oil and peanut oil was DMPO-X>RO·>R·>ROO·. The content of each free radical in sunflower seed oil was sorted as RO·>DMPO-X>R·>ROO·. When camellia oil was oxidized at room temperature， three kinds of free radicals were mainly formed， and the content was RO·>DMPO-X>ROO·. The 1H NMR spectra of the four vegetable oils showed no significant changes， and the characteristic peak and peak areas changed before and after oxidation， and the four oils were in the primary oxidation stage. The process of room temperature oxidation of vegetable oils dominated by linolenic acid or linoleic acid and oleic acid， DMPO-X was mainly produced. RO· is mainly produced in linoleic acid or oleic acid-dominated vegetable oils during the oxidation process at room temperature.

Abstract:In this paper， the traditional method of streaking was used to separate and purify the lactic acid bacteria in the prune puree. Through bromocresol purple MRS solid medium and prune juice solid culture， five lactic acid bacteria with better acid-producing performance and suitable for prune fermentation were preliminarily screened out. Through physiological and biochemical identification and 16S rDNA molecular biology identification， it was finally determined that 4 strains were Enterococcus faecium and 1 strain was Leuconostoc mesenteroides. The growth performance and acid production performance of 5 strains of lactic acid bacteria in MRS broth and the anti-oxidation performance of the strains themselves were determined. Leuconostoc mesenteroides E2 grows rapidly in MRS broth and had good acid-producing performance. Intact lactic acid bacteria cell suspensions of Leuconostoc mesenteros E2 and Enterococcus faecium C2 had good antioxidant capacity. The total phenol content， DPPH free radical scavenging rate， and ABTS free radical scavenging rate were used to compare the fermentation performance of 5 strains of lactic acid bacteria in prune juice. Leuconostoc mesenteroides E2 was more suitable for the fermentation of prune juice， and followed by Enterococcus faecium C2.

Abstract:In order to analyze the quality of pepper from different regions fermented by Lactobacillus plantarum， the contents of nitrite content， pH value， capsaicin content， volatile components and crispness of millet pepper from Shaanxi， Sichuan and Yunnan Province were determined during the fermentation process. Sensory evaluation of these fermented millet pepper was also performed. The results showed that the nitrite content of three kinds of pepper increased first and then decreased， and finally decreased to about 2.0 mg/kg on the 15th day， which satisfied the safe edible standard. The value of pH decreased significantly， and dropped to about 3.2 on the 15th day. There was no obvious change in capsaicin， and the capsaicin content in Sichuan pepper was significantly higher than those in Shaanxi and Yunnan. The crispness of pepper decreased rapidly， and the maximum pressure gradually decreased. Moreover， 54 kinds of aroma components were detected in Shaanxi pepper at the end of fermentation by solid phase micro-extraction coupled with gas chromatography-mass spectrometry， the number of which was more than those from Sichuan and Yunnan. After 15 days by Lactobacillus plantarum fermentation， alcohols and esters contents in millet pepper reached the maximum level. According to the sensory evaluation， Shaanxi pepper was the most popular after fermentation， the acceptance level of pungency of which was the best， followed by Yunnan pepper and Sichuan pepper. These results provide a theoretical basis for further research and development on fermented chili products.

Abstract:Alternariol(AOH) and alternariol monomethyl ether(AME) were the secondary metabolites produced by filamentous fungi Alternaria species. AOH and AME were widely found in cereals， fruits and vegetables. They were the most common and unavoidable contaminants during the production， processing， transportation and storage of food and feed. It not only caused huge economic losses， but also threatened human health. Therefore， it was very important to determine the content of AOH and AME to ensure food quality and safety. The standard substance was the basis to ensure the accuracy and reliability of the toxin analysis and detection in food. And it was of great significance to the monitoring of toxin. However， at present， the production of AOH and AME was low. It was impossible to achieve industrial production which resulting in the lack of standard substances. It was also difficult to meet the application requirements. In view of this situation， it was urgent to improve the yield of toxin. With the development of molecular biology， the biosynthesis pathway of these two toxins had been identified， but the regulation mechanism of toxin biosynthesis was poorly understood. This review focused on the research progress of biosynthesis and regulatory mechanism of AOH and AME， hoping to provide some reference for increasing the production of AOH and AME. It was important to reserve AOH/AME and provide material basis for food safety and quality control.

Abstract:Short chain fatty acids (SCFAs) are the main metabolites of carbohydrate fermentation in the intestine. Although the protonated form of diffusion is an important pathway for the transport of SCFAs， the carrier-mediated mechanism is still the main pathway for the anionic form of SCFAs to enter colonic epithelial cells. SCFAs can play a variety of physiological functions through transport and absorption in the intestine. This article reviews the sources， detection methods， physiological functions， and molecular mechanisms of SCFAs in the intestinal transport in order to lay the foundation for the research of SCFAs in the field of food and nutrition.

Abstract:Marine organisms are rich in ω-3 polyunsaturated fatty acids(PUFAs)， especially Eicosapentaenoic acid (EPA) and Docosahexaenoic acid (DHA). It plays an important role in preventing cardiovascular diseases， inhibiting cancer， anti-inflammatory， and promoting brain development， so it has great potential in the health care products and pharmaceutical industries. This article first briefly describes the dietary structure of ω-3 PUFAs and their different biological sources in the ocean， and then compares the differences in metabolism of ω-3 PUFAs with different structures in detail， and finally summarizes the isolation and purification methods of ω-3 PUFAs， with a view to ω-3 PUFAs provide theoretical support for further exploration and development in the fields of functional food and medicine.

Abstract:In recent years， many studies have reported that the daily diet based on millet has the effects of lowering blood sugar and blood lipid. It is found that dietary fiber， protein and polyphenols in millet can improve the disorder of glucose and lipid metabolism， mainly by inhibiting the activity of related enzymes and regulating insulin signal transduction pathway， improve lipid metabolism by inhibiting the level of inflammatory factors and regulating the expression of related genes. In this paper， the functional components and related molecular mechanisms of millet and its components regulating glucose and lipid metabolism were reviewed， and the existing problems and directions of millet research were prospected. The review work is intended to provide some new ideas for promoting the basic research and industrialization development of millet.

Abstract:Chinese yam， as a traditional plant of homologous medicine and food， has a long history of cultivation and consumption. Chinese yam is rich in nutrition， including polysaccharides， polyphenols， saponins and other active ingredients. It has a variety of physiological functions. This paper reviewed the main active components of Chinese yam and the mechanism of its nutritional function， such as regulating immunity， anti-inflammation， benefiting gastroenterology， regulating sugar and lipid metabolism， anti-oxidation etc.， and prospected its application prospect， so as to provide a theoretical basis for the study of Chinese yam.

Abstract:The thermal stability of surimi gel is an important indicator for quality evaluation of the ready-to- eat surimi products. The thermal stability enhancement of surimi gel still remains unresolved， which restricts the development of surimi with the desired quality. In this paper， the various factors affecting the thermal stability of surimi gel such as composition， microstructure and moisture are reviewed. Importantly， the different strategies for thermal stability enhancement and the corresponding mechanisms are also emphasized in terms of physical， chemical and biological methods. The present review may provide the valuable suggestions for the development of surimi products with the desired quality.

Abstract:The composition of flavor compounds are complicated in traditional fermentation foods with Jiang-flavor， which involves a variety of microorganisms and metabolism pathways. The succession of microorganisms during fermentation has significant influence on the formation of characteristic flavor and quality safety. Therefore， revealing the relationship between microbes and flavor development is benefit to illustrate the affecting factors of quality change during Jiang-flavored food fermentation process. This paper summarizes the effects of microbial diversity and its succession on the formation of Jiang-flavor in several typical Jiang-flavored traditional fermented foods， which will provide some references for the quality improvement of traditional fermentation foods.

Abstract:Through computer simulation technology to study the process of food thermal sterilizationof food， the changing trends of data such as temperature， lethality， and nutritional components inside the food can be obtained， so as to determine an effective sterilization plan. This paper summarizes the applicability of the heat transfer control equation of the packaging system from the perspective of food packaging， analyzes the causes of errors in the simulation process， and summarizes the research progress of different food material states and packaging forms to provide theoretical support for reducing excessive heat sterilization of food.

Abstract:Plant polyphenols， which are widely presented in plants， are a class of natural secondary metabolites with multiple phenolic hydroxyl groups. Plant polyphenols have become one of the hot topics in recent years due to its potential health benefits and various physiological functions such as anti-inflammatory. Nonetheless， the stability of polyphenols will be reduced due to the environmental conditions， thus affecting their anti-inflammatory activity. Microencapsulation technology could encapsulate polyphenol into carriers and keep it biologically active for a longer period of time. This paper reviewed the anti-inflammatory functions of polyphenols in cell models and animal models and the anti-inflammatory mechanisms. Moreover， the research progress of polyphenol microcapsules was also reviewed， aiming at providing a theoretical reference for the further utilization of plant polyphenols and anti-inflammatory drug development.

Abstract:Traditional Chinese spices marinated production is an important part of conventional Chinese food culture. Its seasoning has great ethnic characteristics. Featured unique flavor and rich aroma， consumers' demands for desirable life are greatly satisfied by traditional Chinese spices marinated foods. Being able to maintain high quality of sensory and nutritional properties and achieve sterilization at the same time， high pressure processing (HPP) is an innovative food non-thermal processing technology caught lots of attention. This study reviewed current research progress on processing technology and flavor formation of traditional Chinese spices marinated production， with emphasis on the impacts of HPP on their flavor， texture and safety properties. The quality evaluation methodologies commonly used in HPP foods analysis were also reviewed. This paper provides practical guide for innovative production and sustainable development of traditional Chinese spices marinated foods using HPP technology.

Abstract:Probiotics are live microorganisms that， when administered in adequate amounts， confer a health benefit on the host. Scientific researches have shown that probiotics can modulate the balance of human gut microbiota， attenuate constipation and antibiotic-associated diarrhea and so forth， but the health benefits of probiotics exert only when administered in adequate amounts. In this review， the clinically effective doses of probiotics on functional constipation， antibiotic-associated diarrhea and irritable bowel syndrome， the influencing factors of probiotics health benefits， and recommended intake of probiotics in the international standards or regulations was illustrated. Based on the analysis of the dose-response relationship of probiotics， the expert consensus is reached. It will help for the construction of standards and regulations of probiotics and the development of industrialization of probiotics in China.