Abstract:Objective: To investigate the potential mechanism of total glycosides of Cistanche deserticola Y. Ma on inflammatory bowel disease (IBD) through network pharmacology and animal experiments. Methods: The three dimensional structures of 7 main active components in total glycosides were collected by Pubchem database and literature. PharmMapper， UniProt， GeneCards and other databases were used to obtain the information of active ingredient related targets and IBD related gene targets. Then， the targets of Cistanche's active ingredients and IBD were mapped by Wayne diagram to obtain the intersection targets， and the intersection targets were uploaded to the String database for protein-protein interaction (PPI) screening analysis. Cytoscape 3.8.0 software was used to construct the ‘active component-target-pathway network’ for gene ontology (GO) functional enrichment and KEGG pathway enrichment analysis on the targets of the protective effect of total glycosides on IBD. To predict the target and pathway of total glycosides in the treatment of IBD， and construct mice model of IBD for further verification. Results: There were 254 protective targets of total glycosides against IBD， and 30 core targets were selected by PPI analysis. GO functional enrichment and KEGG pathway enrichment showed that total glycosides may play a role by regulating cancer pathway， mTOR pathway， TGF-β pathway， JAK-STAT pathway， AMPK pathway， etc. Then it affected cell signal transduction， proliferation， differentiation， and apoptosis. The results of animal experiments showed that total glycosides could effectively relieve weight loss and fecal bleeding in IBD mice， reduce disease activity index， and effectively inhibit the expression of mTOR and TGF-β in spleen. By sequencing 16S rDNA amplicon of mouse feces and annotating PICRUSt2 gene function， it was found that total cistanche glycosides regulate IBD disease and cell wall/membrane/envelope biogenesis in mice. Lipid metabolism， glucose metabolism and related defense signal transduction mechanism were closely related， which was consistent with the results of network pharmacology. Conclusion: Total glycosides could effectively treat IBD through multi-component， multi-target and multi-pathway synergism， which provided a new method and new idea for elucidating the clinical application of Cistanche in the treatment of IBD. However， its specific mechanism and material basis need to be verified by further experimental studies.

Abstract:Objective: Pseudomona aeruginosa biofilm (BF) is a major cause of persistent food contamination. Nisin， a natural food preservative， can inhibit a variety of foodborne pathogens， but is ineffective against Gram-negative bacteria. In this study， it aimed to enhance the inhibition and BF scavenging ability of P. aeruginosa ATCC 9027 biofilm by combining Nisin with honokiol， and to investigate the related mechanism of action. Methods: Firstly， this study screened the herbal components that could inhibit P. aeruginosa BF and the minimum inhibitory concentrations； then this study evaluated the synergistic inhibitory effects of Nisin in combination with honokiol on the biofilm of P. aeruginosa， the changes of the inhibitory effects over time， and the effects on the structure， components and related gene expression of BF. Results: The strongest inhibitory effect of honokiol on the biofilm of P. aeruginosa ATCC 9027 was selected as the herbal component in combination with Nisin； the MBIC50 of Nisin and honokiol were 1 mg/mL and 12.5 μg/mL， respectively. several combinations showed synergistic inhibitory effects， among which 1.5625 μg/mL of honokiol and 0.125 mg/mL Nisin had the best synergistic inhibition effect on BF， reaching the highest at 18 h. Moreover， the combination of the two significantly affected the structure of BF and reduced the content of extracellular polysaccharide and eDNA， while the expression of BF-related genes lasR， pelA， algC， pqsA and lasI was reduced. Conclusion: The combination of Nisin and honokiol phenol has a synergistic effect on the biofilm of P. aeruginosa ATCC9027， which can reduce the transcription level of BF-related genes to decrease the secretion of EPS and eDNA， thus inhibiting and scavenging BF.

Abstract:Objective: To investigate the antioxidant stability and protective effect on L929 from H2O₂-induced oxidative damage of low hydrolysis degree (SCP-L) and high hydrolysis degree (SCP-H). Methods: The hydroxyl radical scavenging rate was used as the evaluation indicator for exploring the influence of temperature， pH， food ingredients， metal ions， simulated gastrointestinal environment on the antioxidant stability of sea cucumber peptides. The oxidative stress model of L929 cells induced by H2O₂ was established， and then the cell survival rate， antioxidant indicators at the cellular level were measured. Results: In the range of 20-100 ℃， both SCP-L and SCP-H have good thermal stability. The antioxidant activity was decreased in the presence of NaCl， Cu2+， Zn2+， alkali， and simulated gastric environment， while increased in simulated gastrointestinal environment. Additionally， SCP-L and SCP-H in the mass concentration range from 0.2 to 0.8 mg/mL significantly promoted the survival of L929 cells suffering from oxidative stress. Compared to the model group， the LDH activity of SCP-L and SCP-H at 0.6 mg/mL was significantly decreased by 20.67% and 25.91%， the MDA content was significantly decreased by 26.39% and 44.36%， the SOD activity was significantly increased by 89.63% and 130.17%， and the GSH-Px activity increased by 26.22% and 40.41%. Conclusion: Sea cucumber peptides should avoid contact with NaCl， Cu2+ and Zn2+ and alkali environment during storage process. Both SCP-L and SCP-H can effectively prevent H2O₂-induced oxidative damage to L929 cells， and SCP-H treatment showed better antioxidant effect than that of SCP-L.

Abstract:Antioxidant peptide 3-2 which is isolated and purified in whey protein hydrolysate for the protection of Bifidobacterium animalis subsp. lactis Probio-M8 (B. lactis Probio-M8) during vacuum freeze-drying. Whey protein was added to a basal lyoprotectant containing 10% trehalose as a control group and antioxidant peptide 3-2 was added as an experimental group. After freeze-drying， the viable count， cell membrane structure， intracellular and extracellular pH， as well as intracellular ROS levels and malondialdehyde content of lipid oxidation products due to oxidative stress， were measured in Probio-M8. Results: Antioxidant peptide HP3-2 (5 mg/mL) could improve the survival rate (80.40 ± 3.34)% of Probio-M8 after freeze-drying， which was significantly higher than the control group of whey protein (64.69 ± 2.47)%. It was also able to reduce the intracellular reactive oxygen species， which resulted in the content of malondialdehyde (2.14 ± 0.06) nmol/mL， a product of lipid oxidation， to be significantly lower than WP group (2.30 ± 0.05) nmol/mL and T group (2.33 ± 0.05) nmol/mL. It also could maintain the cell membrane potential and proton gradient， and the unsaturated fatty acid of the cell membrane (51.49 ± 1.26) was significantly higher than WP group (39.96 ± 1.57) and T group (33.33 ± 0.62)， thus increasing cell membrane fluidity. Conclusion: Antioxidant peptide 3-2 can protect the Probio-M8 during freeze-drying.

Abstract:In order to improve the content of polyphenols in the liquid fermentation product of Morchella esculenta and investigate the antioxidant activity of the fermentation broth， the fermentation medium with the highest polyphenol content in M. esculenta fermentation broth was obtained by optimizing the composition and addition of the liquid fermentation medium， using single-factor and response surface experiments: 0.5% potato starch， 4.0% soy protein， and 0.3% potassium phosphate. Under these conditions， the theoretical polyphenol content obtained by software analysis is 1.02 mg/mL. After that， the antioxidant activity of the fermentation broth was evaluated by in-vitro antioxidant assay， and the IC50 value of the fermentation broth for DPPH scavenging rate was 1.83 mg/mL， ABTS scavenging rate was 4.81 mg/mL， hydroxyl radical scavenging rate was 0.78 mg/mL， and the FRAP value for the reduction of Fe3+ was 0.75 mmol/L at the fermentation broth lyophilized powder concentration of 15 mg/mL. The fermentation broth had a strong free radical scavenging effect as well as reduction ability. The results of the study increase the possibility for the development of liquid fermentation products of M. esculenta.

Abstract:In order to develop and utilize the by-product mucus of loach processing and circulation， a kind of Paramisgurnus dabryanus mucus polysaccharide (PDMP) was extracted from the mucus of Paramisgurnus dabryanus by ultrasonic-assisted water extraction and alcohol precipitation method. The chemical composition of PDMP was analyzed by UV spectrum， gel filtration chromatography， high performance liquid chromatography， Fourier transform infrared spectroscopy， 1H NMR and 13C NMR. The physicochemical properties of PDMP were studied by X-ray diffraction， thermogravimetric analysis and scanning electron microscopy. The results showed that the total sugar content of PDMP was (95.51±2.27)%， and the sulfate content was (23.41±0.87)%. PDMP did not contain uronic acid and contained acetyl group. The molecular weight of PDMP was 362 928 u. PDMP was composed of fucose， galactose， mannose， glucose and xylose with a molar ratio of 13.27 ∶ 5.68 ∶ 2.31 ∶ 2.23 ∶ 0.45. PDMP contains (1→) -and (1→6) -α-glycosylation and β-glycosylation pyranose. PDMP had strong thermal stability and certain crystallinity， with uniform dense honeycomb holes on the surface and different sizes of holes inside. In addition， in vitro hypoglycemic studies showed that the IC50 values of PDMP on α-amylase and α-glucosidase inhibitory activities were 152 μg/mL and 550 μg/mL， respectively. 9 mg/mL PDMP inhibited α-amylase and α-glucosidase activities by 65.02% and 86.40%， respectively. The results of this study deepened the understanding of loach mucus and provided a theoretical basis for the application of PDMP in modern food industry and medicine.

Abstract:To explore the resistance mechanism of high biofilm production in Lactobacillus fermentum 733， its tolerance to simulated artificial gastrointestinal fluids， acid， bile salts， temperature， and salt stress， as well as the secretion of harmful metabolites， were determined. Additionally， a whole-genome sequencing analysis was conducted. The results showed that the survival rates of high biofilm production L. fermentum 733 in simulated artificial gastrointestinal fluids were (98.1±0.5)% and (98.1±1.2)%， respectively， indicating high survival rates， and the strain did not produce harmful metabolites. Growth of the strain was inhibited in different stress environments， while under specific conditions， it stimulated stress responses to ensure strain vitality. The L. fermentum 733 mainly affected the trxA， perR， ctsR and argR genes when experiencing different environmental stresses， however， how these genes regulate the stress resistance of strain remains to be further studied.

Abstract:Research on the growth kinetics of microorganisms in fermentation under different environmental factors is significance for the development of the fermented fish industry and the improvement of the quality of fermented products. Lactobacillus brevis and Saccharomyces cerevisiae， the dominant strains from red vinasse， were used to study the effects of environmental factors on the fermentation strains. The growth curves were determined under different NaCl， pH and lactic acid conditions to analyze the effects of the environmental factors on the growth kinetic parameters of the dominant strains， and the tolerance of the fermentation strains was evaluated by the Gompertz model. The results showed that Lactobacillus brevis tolerated a mass fraction of 6% NaCl. in addition， Lactobacillus brevis had a high acid tolerance， with the highest growth rate at pH 6 for better initiation of the fermentation. Saccharomyces cerevisiae grew well at 1% to 6% NaCl and was more significantly inhibited at 10% NaCl. The fermentation of Saccharomyces cerevisiae was unaffected at pH 3-7 and fermentation could be initiated quickly. There was no major difference in growth at low concentrations of lactic acid， and a more pronounced inhibition was only observed at 6% lactic acid.

Abstract:The objective of this study was to characterize the antioxidant activities， ACE inhibitory activity and functional properties of Lepidotrigla microptera which was hydrolyzed by papain， neutrase， protamex， alcalase and flavourzyme of hydrolysis. High performance liquid chromatograph， ultraviolet-visible (UV) absorption spectroscopy， intrinsic fluorescence spectroscopy and Fourier transform infrared spectroscopy (FTIR) were used to determine the structural changes during hydrolysis. The biological activity of the hydrolysate was characterized by measuring its antioxidant capacity and ACE inhibitory activity. Compared with the other groups， alcalase hydrolysate had the largest proportion of lowest molecular weight (<1 000 u)， and more hydrophobic amino acids， which were 88.2% and 200.5 mg/g， respectively. Structural characterization demonstrated that the surface hydrophobicity， random coil and β-turn of the hydrolysates were significantly higher than those of other groups， which were 69.68%， 23%， respectively. Alcalase hydrolysate showed superior ACE inhibitory activity and antioxidant activity to other hydrolysates， the IC50 were 1.88， 1.92， 1.76， 0.77 mg/mL， respectively. In conclusion， alcalase is the optimal protease for the preparation of Lepidotrigla microptera biological active peptide. This study provided data support and theoretical foundation for diversified development and utilization of Lepidotrigla microptera.

Abstract:The antibacterial activity of vapour-phase cinnamaldehyde fumigation against Staphylococcus aureus (S. aureus) was studied by plate fumigation method and colony transfer method. The effect of cinnamaldehyde on bacterial morphology and intracellular biomacromolecules was investigated by transmission electron microscopy (TEM) and laser tweezers Raman spectroscopy (LTRS)， respectively. The results showed that cinnamaldehyde had good gas-phase antibacterial activity against S. aureus， with the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of 0.25 μL/mL and 0.5 μL/mL， respectively. After fumigating with cinnamaldehyde， the surface of the cells shrank. The high concentration of cinnamaldehyde may lead to the leakage of intracellular substances. The results of LTRS showed that the content of intracellular biomacromolecules increased when cinnamaldehyde was below the MBC， but decreased when cinnamaldehyde was above the MBC. With cinnamaldehyde treatment， the main chain， hydrogen bond system and spatial structure of bacterial proteins were changed， DNA single and double strands were broken， fatty acyl chain backbones were broken or cross-linked， and the order of the body lipid bilayer also changed， which affecting the fluidity of the membrane， as a result， the bacteria was inhibited in growth or killed. The results of this research showed that LTRS could detect the changes of biomacromolecules in bacteria at the single-cell level. The skeleton and structural changes of biomacromolecules in a single cell can be analyzed to infer antibacterial substances by analyzing the Raman shift and peak intensity changes. It provides a new method for studying the antibacterial mechanism of antibacterial substances on single cells.

Abstract:Wheat dough was selected as a model system. Via dying protein and the fluorescence microscope technique， the pictures of protein aggregates distribution in the 2-dimensinal fact surface were obtained. In addition， reconstruction of 3-dimensional structure by IT techniques based on these pictures was developed. Therein， 3-dimensional networks made up by the wheat gluten were obtained as well. This picture offered crucial information， such as the length， the diameter， the entanglement of wheat gluten fibers. And this opens an avenue to build a qualitative relationship among the raw material compositions， the operation conditions to prepare dough， and dough texture properties. Therefore， this study sheds light on the practices in dough industry and other relevant industries.

Abstract:The effects of resistant starch on the in vitro digestibility and gel properties of sodium pyrophosphate-modified myofibrillar protein (SPPMP) emulsion were investigated to provide theoretical basis for further application of resistant starch in meat products. In this study， pea resistant starch was prepared by gelatinization-ultrasonic-retrogradation method， and added into the SPPMP emulsion in the proportion of 0%， 2%， 4% and 6%， respectively. The effects of pea resistant starch on the emulsion stability， in vitro digestibility， rheological properties and gel characteristics of SPPMP emulsion were investigated. Results showed that C-O-P bonds were formed by phosphorylation， which promoted formation of three-dimensional network of heat-induced gel， and improved the apparent viscosity， storage modulus (G′)， gel hardness and elasticity， gel strength and gel water holding capacity of MP emulsion. When pea resistant starch was further added， the final in vitro digestibility of protein still remained 93.80% of the original protein digestibility， and the rheological and gel properties of the emulsion were further improved. The G′， gel strength and water holding capacity of the emulsion were 21.61 times， 2.40 times and 1.44 times of the original protein， respectively， when 6% of pea resistant starch was added. This may be explained by that the introduction of phosphate groups induced the cross-link of protein molecules via ion interaction， and the 'filling effect' of pea resistant starch promoted formation of a tighter network structure of MP， which ultimately improved the properties of the emulsion gel. The combination of resistant starch and phosphorylation modification can improve the processing properties of meat protein without obviously reducing the nutritional value of protein.

Abstract:The effects of glycan contents on foaming property and related induces of soy protein isolates (SPI) were invertigated. The glycated products were prepared by Maillard reaction， and the congauated saccharide chain of the modified SPI was then hydrolyzed by β-amylase. The glycan contents of the modified products with 8.10， 4.88， 2.21 g/100 g SPI were obtained， and their foaming property and related induces were analyzed. SDS-PAGE analysis confirmed the glycated SPI were generated. Internal fluorescence spectrum analysis showed that the tertiary structure of prepared products became more flexible. Maillard reaction improved foaming ability and foam stability of SPI at pH 7.0. Relative overrun (foaming ability) of the modified SPI increased from 83.48% (SPI) to 132.63%. Meanwhile， foam stability of the modified SPI increased from 57.95% (SPI) to 71.56%. Glycan content was significantly affected the relative overrun (foaming ability) of SPI， and the evaluated values increased gradually with the increase of glycan contents. However glycan contents from 4.88 g/100 g to 8.10 g/100 g SPI showed no significantly effect on the foam stability of SPI. Correspondingly， the hydration particle size， the absolute value of Zeta potential， solubility and apparent viscosity of glycated products gradually decreased with the decrease of glycan contents. Detailed understanding of glycan contents effect can be explored for improving the functional properties of food protein.

Abstract:In this study， the effects of ultrasonic assisted acid extraction on extraction efficiency and physicochemical properties of acid-soluble collagen from sturgeon skin were studied. The results showed that the extraction rate of ultrasonic assisted acid-soluble collagen (UASC) (27.527% ± 0.65%) was significantly higher than that of conventional acid-soluble collagen (ASC) (7.330% ± 0.42%). SDS-PAGE and UV-vis analysis showed that both ASC and UASC were type I collagen. Fourier transform infrared spectroscopy (FTIR)， spectral fitting analysis of amide I band and X-ray diffraction analysis showed that ASC and UASC maintained relatively complete triple helix structure， and UASC had higher structural stability than ASC. The results of collagen viscosity and differential scanning calorimetry (DSC) indicated that the thermal stability of UASC was higher than that of ASC. Scanning electron microscope (SEM) analysis results showed that the microstructure of both ASC and UASC showed porous structure without significant structural differences. The results of this study indicated that ultrasonic-assisted acid extraction could effectively improve the extraction rate of collagen from sturgeon skin under certain conditions. The structure of sturgeon skin collagen was not damaged by ultrasound， but the structural stability and thermal stability of sturgeon skin collagen were improved. The research results provide important practical guidance for the application of ultrasonic-assisted extraction of collagen from sturgeon skin.

Abstract:In this study， the effects on fish particles (20%， 40%， 60%， 80%， 100%) on the textural properties and sensory evaluation of Chinese grass carp fish slippery were investigated. The results showed that the fish slippery with 40% of fish particles had better textural characteristics and obvious fish particles taste， and had the highest preference score was 11.20， which was liked by the sensory evaluators. On this basis， the effect of chitosan additions (0.2%， 0.4%， and 0.6%) on fish slippery extrusion strength， viscosity and volatile salt-based nitrogen (TVB-N) during refrigeration were explored. The extrusion strength and viscosity of fish slippery with different percentages of chitosan oligosaccharides did not change significantly， and increased in the secondary day of refrigeration. With the increased of refrigeration time， the extrusion strength and viscosity of fish slippery gradually decreased， however， the fish slippery with chitosan oligosaccharides changes were not drastically. The TVB-N of fish slippery gradually increased during the refrigeration， and the shelf life could be extended to the 8th day when the proportion of chitosan oligosaccharides was more than 0.4%. It was concluded that the fish slippery with 40% fish particle and 0.4% chitosan oligosaccharides has both good texture characteristics and particle taste， and the quality is more stable during refrigeration.

Abstract:Taking the eutectic point as the final freezing temperature， this paper investigated the effects of different freezing methods (-18， -40， -80 ℃) on the color， thawing loss rate， water content， tenderness， texture characteristics， water migration and microstructure of hand grab mutton. The results showed that compared among different freezing methods， the L* value of samples frozen at -80 ℃ was significantly lower than that of samples frozen at -40 ℃ and -18 ℃， and had the lowest thawing loss rate (0.20 ± 0.00) and the highest moisture content (0.49 ± 0.01). When the freezing rate is high， the shear force value (508.16 ± 50.03)， hardness value (1 422.05 ± 111.63)， chewability (782.32 ± 37.90)， relaxation times T21 and T22， the proportion of M22 (11.30 ± 0.04) were low， the proportion of cohesiveness (0.69 ± 0.03)， springiness (0.52 ± 0.03)， resilience (0.24 ± 0.00) and the proportion of M21 were high， and the degree of microstructure damage were small. The above indicators of hand grab mutton frozen at -80 ℃ were closest to those of unfrozen hand grab mutton. In conclusion， a higher freezing rate can reduce the thawing loss rate of hand grab mutton， maintain higher moisture and myofibril integrity， reduce the quality decline caused by freezing and thawing， maintain the texture and tenderness of meat products， which is conducive to the quality fidelity of hand grab mutton. Taking the eutectic point as the final freezing temperature， the freezing process lasted a short time， which can provide practical guidance for the cost control of industrial production process. This study provides some enlightenment for the cold processing of hand grab mutton.

Abstract:In order to study the effect of mixed fermentation on the flavor quality of marselan wine， single inoculation of Saccharomyces cerevisiae was used as the control group， and Torulaspora delbrueckii and Saccharomyces cerevisiae were inoculated simultaneously and sequentially as the treatment group. The volatile aroma components were determined by headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS)， the content of organic acids was determined by high performance liquid chromatography (HPLC)， and the sensory evaluation of the wine was carried out. The results showed that compared with the control， the residual sugar content of mixed fermentation decreased by 0.03-0.46 g/L， and the total acid content decreased by 0.30-0.93 g/L. Malic acid and tartaric acid in mixed fermented wine samples decreased significantly (P<0.05)； Sequential and simultaneous inoculation with Torulaspora delbrueckii and Saccharomyces cerevisiae significantly increased the contents of esters and alcohols in marselan wine (P<0.05). The contents of acetate and alcohol compounds inoculated in sequence are high (P<0.05)， especially isoamyl acetate， hexyl alcohol， phenethyl alcohol， isoamyl alcohol and isobutyl alcohol. Principal component analysis showed that mixed fermentation could change the aroma profile of wine and enhance the complexity of wine； Sensory evaluation showed that sequential inoculation scored the highest. Conclusion: Sequential inoculation and fermentation can effectively improve the flavor quality of Marselan wine.

Abstract:The process of rapid separation and purification of buckwheat hull flavonoids by zinc ion complexation was studied and the inhibitory activity of purified components on Advanced glycation end products (AGEs) were evaluated. The fraction of intermediates of buckwheat hull flavonoids (IBHF) was obtained by complexing buckwheat hull flavonoids (BHF) through a single zinc ion complexation based on complexation conversion rate. And the other fraction of high purity buckwheat hull flavonoids (HBHF) was obtained through a second zinc ion complexation based on complexation strength. The optimum process parameters of IBHF components obtained by Box-Behnken response surface analysis were zinc acetate to sample mass ratio of 2 ∶ 1， ethanol volume fraction of 30%， ammonia volume fraction of 0.05%， and reaction time of 10 min at room temperature. Under this condition， the complexation conversion was 97.44%. IBHF component were complexed through a second zinc ion complexation to obtain HBHF component. The content of total flavonoids was 57.08 g RE/100 g (aluminum trichloride acetate colorimetry)， and its purity was 6.64 times higher than that before separation and purification. High performance liquid chromatography (HPLC) analysis showed that HBHF component contained isoorientin， vitexin， isovitexin， rutin and kamanophenol-3-O-rutinoside， among which rutin accounted for 62.34%. The AGEs inhibition rate of HBHF was 63.16% in Glu-BSA system and 42.98% in MGO-BSA system at a mass concentration of 200 μg/mL， showing good anti-AGEs activity. Its activity was significantly higher than that of positive control amino guanidine.

Abstract:Nanoparticles with good stability and suitable as Pickering emulsion emulsifier were prepared by the modification of soybean glycinin (SG) with the combined treatment of heating， ultrasonic and pH shifting. The optimal modification order， heating time (5-30 min)， ultrasonic amplitude (0-70%) and ultrasonic time (0-12 min) were determined by single factor and response surface methodology. The results showed that the optimal conditions for modification were heating at 95 ℃ for 20 min 19 s， ultrasonic at 43% amplitude for 5min 17s (750 W， 20 kHz) and pH treatment at 12 for 1 h with the best modified order of heating-ultrasonic-pH shifting. Under the optimal conditions of modification， the particle size and Zeta-potential of SG nanoparticles were the smallest and the storage stability (4 ℃) was the best. Meanwhile， the surface hydrophobicity was the highest， up to 3 516.16. As the ionic strength increased from 0 mol/L to 0.6 mol/L， the particle size increased significantly (P<0.05)， while the absolute value of Zeta-potential and solubility decreased significantly (P<0.05). The samples at 0 mol/L and 0.6 mol/L were stable at 4 °C for 12 d. With the heating temperature increased from 100 ℃ to 150 ℃， the particle size increased significantly (P<0.05) while the absolute value of Zeta-potential and solubility showed a trend of increasing first and then decreasing. The samples heated at 130-150 ℃ were stable at 4 ℃ for 5 d. The pH (2-10) had a complex effect on the particle stability. Although the particle size of the sample at pH 10 was the smallest and the potential and solubility were the highest， the storage time (4 ℃) of the sample at pH 2 was the longest， up to 20 d. The SG nanoparticles can withstand one freeze-thaw cycle at -80 ℃. This study provides a theoretical basis for the development of emulsifiers for Pickering emulsion and its application in food.

Abstract:In order to study the effects of different extraction methods on the physicochemical， structural and functional properties of insoluble dietary fiber (IDF) from litchi pomace， four methods of enzymatic hydrolysis， ultrasound， high-pressure hot water and high hydrostatic pressure were used to prepare IDF from litchi pomace， and the color， particle size， monosaccharide composition and structural properties of IDF from litchi pomace were analyzed by laser particle size meter， high performance liquid chromatography and fourier infrared spectroscopy， and the in vitro antioxidant and hypoglycaemic abilities of litchi pomace IDFs were investigated. The results showed that the average particle size of litchi pomace IDF extracted by the enzymatic method was the smallest [(11.88±1.19) μm]. The enzymatic and ultrasonic methods contained more rhamnose， galacturonic acid， glucose， galactose and arabinose. The structural properties showed no significant changes in the characteristic absorption peaks and crystal conformation of the cellulose polysaccharides for each fiber sample， while there were differences in the microstructure. The surface structure of each litchi pomace IDF was rough and loose， with many folds and gaps. Characteristically， the surface morphology of the litchi pomace IDF extracted by the ultrasonic method was puffy， with a high number of fibrous bundles present. The functional properties showed that the total phenolic content of litchi pomace IDF extracted by high-pressure hot water method was up to (13.23±0.32) mg GAE/g， with the most significant effect on the scavenging of DPPH and ABTS radicals. The litchi pomace IDF extracted by high-pressure hot water method and high hydrostatic pressure method showed the strongest α-glucosidase inhibitory activity. The glucose binding ability and the delayed glucose dialysis capacity of the ultrasonic extracted litchi pomace IDF were significantly higher than those of the other samples. In conclusion， litchi pomace IDF has potential antioxidant and hypoglycemic activities and can be a good resource for functional product.

Abstract:Streptococcus thermophilus S10 was isolated from naturally fermented milk in Qinghai region， and has good weak post-acidification ability and fermentation characteristics. In this study， 4 strains of Lactobacillus bulgaricus IMAU20450， IMAU95110， IMAU62091 and IMAU62161， isolated from traditional fermented milk and yogurt in different countries， were compounded with Streptococcus thermophilus S10 to form a starter (A， B， C and D)， and commercial starter(E) as the control group. The microrheological properties of the fermentation process were studied by multi-frequency diffusion spectroscopy， the storage stability and post-acidification were comprehensively evaluated. The results showed that the solid liquid balance value of group A fermented milk was the lowest during the fermentation process， while the coefficient of viscosity and elasticity factor were higher than those of group B， C， and D fermented milk， indicating that group A fermented milk formed structure with higher strength. During storage at 4 ℃ for 21 days， the hardness of groups A and C had no difference with the control group， and were significantly greater than those of the other experimental groups (P<0.05). The acidification evaluation after 14 days of storage at 25 ℃ found that the pH value and titratable acidity of the fermented milk in groups B and D were lower than and greater than those in the other groups， respectively (P<0.05)， while the fermented milk in groups A and C had no significant difference with the control group. Between groups A and C indicated that the starter in groups A and C had weak post-acid properties. At the same time， the sensory evaluation scores of groups A and C were the highest. In conclusion， when Lactobacillus bulgaricus IMAU20450 and IMAU62091 were compounded with Streptococcus thermophilus S10 respectively， the fermentation and storage characteristics of yogurt were better， and they had further in-depth research value and better application prospects， which provided material basis and data reference for the development of lactic acid bacteria starter.

Abstract:In order to obtain waterborne polyurethane (WPU) coatings with excellent inhibition properties against Shewanella putrefaciens bacteria biofilm in aquatic products， SiOx/WPU coatings were prepared by drop coating method with SiOx nanoparticles of different micromorphology as roughness construction factors. The hydrophobicity and oleophobic， surface energy， surface morphology and thermal stability of the modified SiOx/WPU coatings were measured. The inhibition mechanism of the modified SiOx/WPU coatings on the Shewanella putrefaciens biofilm was revealed. The results show that， using SiOx particles modified by cetyltrimethylammonium bromide (CTAB) as the roughness construction factor， the C-SiOx/WPU coating surface has the highest fluorine content， but its contact angles of water and n-hexadecane are 139.0°±3.5° and 0°， respectively， and shows hydrophobic and super-lipophilic， prepared by using SiOx particles modified by and has the worst thermal stability and anti-bacterial adhesion. The modified fumed nano-SiOx /WPU coating is super-hydrophobic and super-lipophilic， which has the highest thermal stability and could inhibit the initial adhesion of Shewanella putrefaciens. The modified micron scale SiOx/WPU coating was prepared by improved St?觟ber method and modified SiOx micro-nano particles in the same solvent system as the roughness construction factor. The modified micron scale SiOx/WPU coating was super-amphiphobic surface with high thermal stability， which could effectively inhibit the irreversible adhesion of Shewanella putrefaciens， reduce its metabolic activity and EPS secretion， and microcolonies just began to form on its surface， after 24 h of culture. The super-amphiphobic modified micron scale SiOx/WPU coatings in this study can be used to prepare food packaging materials， providing technical support for the application of anti-biofilm materials in the field of food packaging.

Abstract:Objective: To provide a new idea for the development of Bacillus subtilis bio-preservative based on biofilm forming ability. Methods: The hydrophobic ability， self-agglutination rate， co-agglutination rate and biofilm forming ability of Bacillus subtilis were measured. The freshness and volatile flavor of tilapia fillets were measured by Bacillus subtilis. Results: The stronger the biofilm forming ability of Bacillus subtilis， the best preservation effect of tilapia fish. Bacillus subtilis can significantly reduce the content of volatile basic nitrogen in fish meat， so that the TVB-N content of fish was 24.43 mg/100 g on the third day of storage， which was lower than the control group (34.58 mg/100 g). Moreover，the production of alcohol， phenols， esters and acids， such as isoamyl alcohol， phenol， indole， acetic acid and other volatile flavor components in fish was significantly inhibited. At the same time， compared with the biofilm forming ability， the bacteriostatic ability of Bacillus subtilis was not correlated with the fresh-keeping ability. The results showed that the autoagglutination and biofilm forming ability of Bacillus subtilis were most correlated with the preservation ability of tilapia fillets， and could be used as a rapid index for screening Bacillus subtilis for preservation.

Abstract:This study aimed to investigate the effect of very fast chilling (chilling rate 14.43 ℃/h) combined with different packaging methods on the quality of pork during storage. Pork， M. longissimus thoracis et lumborum muscles treated with very fast chilling was packaged by aerobic packaging (AP)， 50%O₂ + 50%CO₂ modified atmosphere packaging (MAP)， vacuum packaging (VP)， and vacuum shrink packaging (VSP). Changes in pH， meat color， cooking loss， texture profile (hardness， springiness， chewiness， resilience and cohesiveness)， total viable count (TVC)， total volatile base nitrogen (TVB-N) and lipid oxidation during storage at (-1.0 ± 0.5) ℃ were measured in this work. The results showed that the redness value a* (3.62) of very fast chilling combined with MAP was higher than that of very fast chilling combined with AP (3.35)， VP (3.20) and VSP (1.66) at 30 days of storage. The cooking loss of pork treated by very fast chilling combined with VP and VSP was 20.82% and 21.83%， respectively， which was significantly lower than that of pork packaged by AP and MAP (P < 0.05). The TVC， TVB-N and lipid oxidation degree of VSP pork were 4.92 lg(CFU/g)， 9.69 mg/100 g and 0.77 mg MDA/kg， respectively， which were significantly lower than those of the other three kinds of packaged pork (P < 0.05). Compared with AP， other packaging methods were more favorable to improve the water holding capacity and color of pork during storage； very fast chilling combined with VSP was more suitable for long-term storage of chilled pork than the others， and the shelf-life was close to 50 d.

Abstract:To reveal the mechanism of Qinchuan beef color change during postmortem storage， the pH， meat color and relative myoglobin content was measured in the longissimus dorsi muscle of 25-month-old cattle at 0， 4 and 8 d. The relationship between changes in protein expression of oxidative phosphorylation metabolic pathway and changes in myoglobin expression during storage was investigated based on 4D-unlabeled proteomics technology. The results showed that the pH value decreased and then slightly increased， the a* value decreased， the b* value increased， the L* value increased and then decreased， the relative content of oxymyoglobin decreased significantly (P < 0.05)， the relative content of metmyoglobin increased significantly (P < 0.05)， and the relative content of deoxymyoglobin did not change significantly with the storage time. Myoglobin expression was upregulated from 0 to 4 d and downregulated from 4 d to 8 d， with an overall downregulation trend. The key proteins on the oxidative phosphorylation metabolic pathway， ATP5F1D， were up-regulated at the beginning of storage and down-regulated at the end of storage for NDUFA4 and NDUFB5， and the key proteins on the oxidative phosphorylation metabolic pathway had significant effects on pH and meat color of the longissimus dorsi muscle； L* values were highly significantly positively correlated with the relative content of DeoMb (P < 0.01)， highly significantly negatively correlated with the relative content of OxyMb (P < 0.01)， and highly significantly correlated with ATP5F1D (P < 0.01)； NDUFA5 was significantly and negatively correlated with the relative content of metmyoglobin (P < 0.05). Therefore， investigating the effect of key proteins of the oxidative phosphorylation metabolic pathway on meat color has an important regulatory role in post-slaughter meat quality formation.

Abstract:In order to realize the rapid detection of Salmonella in food， in this study， the Salmonella RPA primers and probes reported in the literature were used to establish the enzymatic recombinase amplification(ERA) fluorescence method and chromogenic method for visualization of Salmonella. Then， the specificity， sensitivity and detection limit of the two methods were analyzed. Furthermore， considering the requirements of the on-site detection environment outside the laboratory， the self-heating box and heat stickers were used as heat sources for DNA extraction and ERA reaction on-site， respectively. The optimized detection time was only 11 min and 4 min respectively， and the sensitivity was up to 10-2 ng/μL. The detection limit of artificially contaminated samples was 1 CFU/mL after culture for 4 h. This study innovatively applied RPA primers and probe applied to ERA detection system， established two visual rapid detection methods: fluorescence method and chromogenic method， and integrated on-site DNA extraction and ERA reaction devices. In this study， the Salmonella RPA primer probe was innovatively applied to the ERA detection system， two visual and rapid detection methods， fluorescence method and chromogenic method were established， and the on-site DNA extraction and ERA reaction detection kit were integrated to improve the amplification efficiency. And get rid of the dependence on traditional laboratory equipment， it is of great significance to promote the rapid detection of food-borne pathogens on-site visualization.

Abstract:Different salmons are from relative species and very similar in appearance. The aim of this study was to establish a species traceability method for Atlantic salmon， chum salmon and rainbow trout. A total of 912 proteins were identified at 95% confidence level based on mass spectrometry shotgun proteomics. Potential peptide biomarkers derived from different salmon unique proteins were assessed by detection specificity as well as species uniqueness， and the qualified ones were further validated by multiple reaction monitoring (MRM) based peptidomics， resulting in 10 species-specific peptides for Atlantic salmon， 2 species-specific peptides for chum salmon and 3 species-specific peptides for rainbow trout. The results demonstrated that the proposed approach is simple， accurate， reliable， specific and robust， and can be effectively used for the identification and analysis of commercial salmon products in routine analytical laboratories. Keywords Salmo salar； Oncorhynchus keta； Oncorhynchus mykiss； marker peptides； mass spectra； proteomics； species identification

Abstract:To clarify the contribution of spices to the aroma of brine for Sichuan seasoning stew， key spices and their aroma contribution were analyzed through missing test， ingredient absence test， sensory evaluation， difference analysis and aroma activity value based on aroma contribution analysis model. The results showed that there were 93 volatile substances in brine of seasoning stew， and their relative contents ranged from 0.01 μg/kg to 70.57 μg/kg； 36 important aroma compounds were identified， including 21 terpenoids， 5 carbonyl compound， 1 alcohols， 2 esters， 2 alkanes， 3 phenols. The flavor formation of Sichuan seasoning stew was the result of interaction of major flavor compounds， key flavor compounds and flavor refining compounds. Sensory evaluation and volatile analysis showed that star anise， fennel， tangerine peel， Lingcao， nutmeg and shell ginger plays a prominent role in providing certain important aroma compounds for seasoning stew. Among them， trans-anethole， myrtenol， methyl salicylate and phenol attributed to star anise； phenol is related to fennel； Lingcao offered phenol and furfural to overall aroma； tangerine peel influenced the furfural content of seasoning stew； niutmeg and shell ginger have contributed variety of aromas to the seasoning stew. This study provides some reference for the standardization of Sichuan seasoning stew production.

Abstract:Headspace solid phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to isolate and identify the volatile components of mussels at different processing stages， and to determine the main flavor active substances. The results showed that a total of 83 volatile components were detected in the mussel samples， and the aldehydes such as capric aldehyde， nonal， benzaldehyde， heptyl aldehyde and hexal were the main flavor substances. The flavor active substances of fresh mussels are capric aldehyde， nonaldehyde， heptyl aldehyde， benzaldehyde， 1-octene-3-ol， hexal and 2-nonone， and the flavor active substances in the drying process are capric aldehyde， nonaldehyde， benzaldehyde， heptyl aldehyde， hexal， 2-amylfuran， 2-undecone and 2-nonone.

Abstract:In order to precisely characterize the microbial diversity on the surface of maize， freshly harvested maize was used as the raw material. The main microorganisms present on the surface of maize were identified by isolation and purification. Furthermore， the major microbial diversity was studied by high-throughput sequencing technology. A preliminary isolation and identification of 11 bacterial species were performed from the surface of maize， including 3 species of Pseudomonas， 2 species of Enterococcus， as well as single species of Klebsiella pneumoniae， Pantoea， Staphylococcus heamolyticus and Enterococcus gallinarum. Additionally， 12 distinct fungal species were identified， comprising 3 species of Penicillium， 2 species of Aspergillus niger， along wirh Penicillium， Eurotiales， Talaromyces funiculosus， Penicillium citrinum， Rhizopus oryzae， Fusarium verticillioides and Aspergillus. It was confirmed by high-throughput sequencing that the predominant bacterial genera in maize included Pantoea， Enterococcus and Sphingobacterium. The dominant fungal genera comprised Fusarium， Sarocladium， Talaromyces， Penicillium and Aspergillus. The research findings have laid the foundation for a comprehensive understanding of microbial occurrence， development， and the metabolic patterns of mycotoxins during maize storage processes.

Abstract:In order to explore the differences in the volatile components of green Sichuan pepper and their leaching residue from different origins， get the rich volatile green Sichuan pepper and their leaching residue， to provide a theoretical reference for the selection of raw materials for the extraction of Zanthoxylum schinifolium oil and the comprehensive utilization of their leaching residue. Gas chromatography-mass spectrometry (GC-MS) was used to separate and identify the volatile components of 5 different origins of green Sichuan pepper and their leaching residue， the results showed that a total of 51 volatile flavor components (12 common components) were identified， including 20 olefins， 15 alcohols， 3 esters， 2 ketones， 5 alkanes， 2 acids， 1 phenols， 1 aldehydes and 2 other substances. Through clustering heat map， odor activity value， venn diagram and principal component analysis (PCA)， showed there were differences between the key aroma components of green Sichuan pepper and their leaching residue， but all contained linalool， (+)-limonene， myrcene， basilene， trans-caryophyllene， etc， and had high OAV values， indicating that there were still a lot of key aroma components in green Sichuan pepper and their leaching residue， which had certain utilization value.

Abstract:A new strategy for the simultaneous determination of hydride-generation and non-hydride-generation elements in seafood by inductively coupled plasma tandem mass spectrometry (ICP-MS/MS) was proposed based on a multimode sample introduction system (MSIS). After the seafood was digested by the microwave digestion system， the hydride-generation elements As， Se， Sn， Sb， Hg and the non-hydride-generation elements Ti， V， Cr， Mn， Fe， Co， Ni， Cu， Zn， Mo， Sr， Cd， and Pb in the digestion solution were simultaneously determined by ICP-MS/MS in the dual mode of MSIS. O₂ and NH₃/He were added to the collision/reaction cell as reaction gases， mass shift， on-mass and charge transfer method were used to eliminate the spectral interference， and the internal standard element with the same mass spectral behavior as the analyte was selected to correct the matrix effect. The accuracy and reliability of the analytical method was assessed by the analysis of the standard reference material GBW10024 (scallop). The results showed that the analytes achieved excellent linearity with correlation coefficients R≥0.9996， the limit of detection (LOD) was 0.02-1.61 ng/L， the spike recovery was 94.0%-108%， and the relative standard deviation (RSD) was 2.1%-7.1%. The method has the advantages of simple and rapid operation， high sensitivity， good accuracy and precision， and can be used for high-throughput detection of hydride-generation and non-hydride-generation elements in seafood.

Abstract:Fish skin is the main by-product of aquaculture processing， which has attracted much attention due to its low utilization rate. To better understand the antioxidant activity and structural properties of different fish skin peptides， salmon skin， sturgeon skin and bighead carp skin were hydrolyzed by alcalase. The degree of hydrolysis (DH)， trichloroacetic acid-nitrogen solution index (TCA-NSI) and molecular weight of fish skin peptides were evaluated， and the antioxidant activities of fish skin peptides were examined based on 1， 1-diphenyl-2-trinitrophenylhydrazine (DPPH) radical scavenging rate， ·OH radical scavenging rate， Fe2+ chelating activity and reducing power， and the structural properties of the three fish skin peptides were compared. The results showed that sturgeon skin peptides had the highest DH (22.34%) and TCA-NSI (48.65%) and the lowest molecular weight， indicating the best hydrolysis. The antioxidant activity of the three fish skin peptides was concentration-dependent， with sturgeon skin peptides having significantly higher antioxidant activity than sturgeon skin peptides and bighead carp peptides (P < 0.05). The sturgeon skin peptides had higher hydrophobicity and fluorescence intensity and contained higher content of hydrophobic amino acids， which had positive effects on the antioxidant activity. Fourier transform infrared spectroscopy confirmed some differences in the internal microenvironment and protein secondary structure of different fish skin peptides， resulting in a greater variation in antioxidant activity. This study can provide some theoretical basis for the preparation and development of fish skin peptides for application.

Abstract:Objective: To investigate the fresh milk and farm inputs of Beijing and Hebei districts of heavy metal pollution condition. Methods: The fresh milk samples of 35 farms in Beijing and Hebei districts， as well as the feed and production water as inputs from 3 large-scale farms in Beijing were collected to carry out risk monitoring of lead pollution based on the distribution of farms in these two districts. Results: There were no exceeding the standard limit requirements of lead contents in 52 feed samples and no lead detected in 6 water samples from 3 farms in Beijing district. The qualification rate of feed and water samples was 100%. The qualification rate of 35 fresh milk samples from farms in Beijing and Hebei regions was 100%. Conclusion: The farm inputs of Beijing district was safe， and there was no significant lead pollution in fresh milk from farms in Beijing and Hebei districts. This paper not only summarized the lead pollution level of fresh milk in Beijing and Hebei districts， but also provided reference data for formulating standards， risk early warning and risk assessment.

Abstract:Researches in the field of taste physiology have found that the fatty acids taste perception may be based on a new pathway， which is different from the existing taste perception mode. During chewing， free fatty acids activate single or multiple receptors in taste bud cells， trigger the signal transduction pathways of K+， Ca2+ and nerves， and pass the signals to the cortex of the brain regions to form taste perception. In most cases， fatty acid taste perception is affected by multiple receptors. After oral intake， fatty acids also activate the receptors in gastrointestinal tract， hypothalamus and adipose tissue， regulate the secretion of neurotransmitters and appetite hormones， and cause changes in appetite， eating behavior and energy metabolism. This paper reviews the seven fatty acid receptors of CD36， GPR40， GPR41， GPR43， GPR84， GPR120 and CB1/2 and their mediated signal pathways in signal transduction， metabolic regulation and immune response， and looks forward to their application researches.

Abstract:With the continuous advancement of global population aging in recent years， brain health has attracted increasing attention. Aging-related diseases represented by neurodegenerative diseases such as Alzheimer's affect the brain health of the population domestically and even globally. Sesame lignans are the major functional components in sesame， an ancient and widely cultivated crop. The protective effects of these components on the brain health have received much attention recently. To provide a theoretical basis for the dietary intervention of sesame lignans on brain health， this review summarizes the research progress of sesamin， sesamol， sesamolin， pinoresinol and sesamolinol in the intervention and prevention of a variety of diseases affecting brain health and cognitive impairment， including neurodegenerative diseases， stroke， depression， anxiety and metabolic syndrome-related brain diseases.

Abstract:Wine-lees fermentation refers to that the raw materials are properly pretreated， followed by embedding with distiller's grains， seasonings and spices， and then maturing by the natural fermentation of microorganisms in a sealed environment. The main purposes of applying wine-lees fermentation technology are to prolong the shelf life of food and give the product a unique flavor mixed with wine， rice and vinegar. Traditional wine-lees fermentation technologies are limited by their complex and time-consuming processes. With the development of technology and the optimization of equipment， modern brewing technology has been widely used in the processing of various meat products， and has gradually realized industrial production. This article reviewed the origin， development， and process improvement of wine-lees fermentation technology， and types of wine-lees fermentation products， emphasized the effect of wine-lees fermentation on the improvement of food quality， as well as the formation mechanism of the unique flavor in wine-lees fish. Finally， the shortcomings of existing research are summarized， and the future economic benefits of wine-lees fermentation products are analyzed so as to provide theoretical and technical references for the future application and development of wine-lees fermentation technology.

Abstract:In recent years， 3D/4D printing technology has attracted more and more attention due to its advantages of personalized and precise customization. However， there are great challenges in how to improve the accuracy of 3D/4D printing of natural food. At present， most of the researches on such problems focus on improving the printing performance of food by adding additives and adjusting the processing methods， but there is still a lack of systematic summary and analysis on the processing methods. In order to clarify the principle of processing methods to improve 3D/4D printing of natural food， this paper mainly reviewed the effects of heating， grinding and salt treatment on the rheological properties， microstructure， moisture distribution， sensory properties and other printing properties of 3D/4D printing food ink， hoping to provide a theoretical basis for the development of 3D/4D printing.

Abstract:The term 'the first 1000 days of life' refers to the period spanning from pregnancy to a child's second year. This window of time is crucial for the development of the brain and represents a pivotal phase where nutritional factors can exert a profound influence. The healthy growth of the brain during early life hinges on a balanced and adequate supply of various nutrients. This article delves into a body of scientific evidence that elucidates the role of nutritional elements in promoting brain health. It encompasses discussions on critical phases in early brain development， the interplay between nutrition and neural growth， and the consequences of early-life nutritional interventions on both brain and neural development. Furthermore， it underscores the paramount importance of macronutrients and micronutrients in ensuring the structural integrity， functionality， and adaptability of the fetal and infant brain. Based on literature analysis， the article provides pertinent professional recommendations aimed at fostering the healthy development of infants and young children's brains in our nation.

Abstract:Because the crossed friction wheel drive technology has many characteristics， including the conversion of rotary and linear motion， arbitrary adjustment of linear motion displacement and remote reciprocating conveying， adaptive driving ability， overload self-protection， high drive efficiency， low wear， long life， low cost， simple structure and manufacturing process， it has been rapidly developed and applied more than 100 years， and widely used in the equipment of automation， intelligence， precision positioning and so on. However， the crossed friction wheel drive technology has not been clearly and systematically listed in the textbooks and manuals in mechanical engineering field， and only the parallel and intersecting friction wheel drive technologies have been classified in the classification system. Therefore， the principle and characteristics of crossed friction wheel drive technology are introduced， its basic principle， two basic motion forms and four basic structural forms are summarized， and a complete classification system of friction wheel drive is established. At the same time， the application and research progress of crossed friction wheel mechanism in different engineering fields are reviewed from the perspective of drive principle. Finally， the current difficulties and problems of the crossed friction wheel drive technology are analyzed， and its development trend is prospected.

Abstract:People's health has become an important factor restricting Chinese social development. It has become an international consensus to promote health through precise nutritional intervention. However， nutrition and health personnel are scarce in China. Based on analysis of the knowledge system of nutrition and health industry， comparison of the development track of the domestic and international related discipline of nutrition and health， this study clarified the academic and theoretical basis of the inter-discipline Nutrition and Health Science. Meanwhile， the connotation and extension of the inter-discipline Nutrition and Health Science were also clarified. This study provides theoretical guarantee for the construction of the inter-discipline Nutrition and Health Science， so as to provide a cradle for the cultivation of innovative nutrition and health talents in China， assist the development of health industry， and realize the great vision of healthy China.

Abstract:Diary is important for reasonable diet， and had been proved to be closely related to the health status of adults. At present， the nutrition and health status of Chinese residents has been improved， but problems such as irrational dietary structure should not be ignored， in which there is still a large gap between the dairy intake level of Chinese adults and the Dietary Guidelines recommendation. Providing diversified and innovative dairy products and strengthening education on nutritional knowledge are effective means to increase dairy consumption. Based on this， experts from food science， food nutrition， clinical medicine， public health， traditional Chinese medicine and other fields were organized by Chinese Institute of Food Science and Technology to systematically sort out the nutritional problems of the current diet status， clarify the relationship between milk consumption and adult nutrition and health， and form the expert consensus on dairy and adult nutrition and health， which would promote dairy intake level， and contribute to Healthy China Initiative.