Abstract:With the rapid pace of life and demographic changes， brain health-related problems such as anxiety， depression and age-related neurodegenerative diseases pose a serious threat to public and individual health. To mitigate these issues， there is an emphasis on the importance of dietary nutrition interventions for specific populations in 'Healthy China 2030' and in the National Nutrition Plan 2017-2030. The structure and rhythms of a diet have a profound effect on the health. Recently， a number of team studies have demonstrated the effectiveness of adjusting diet rhythms and extending fasting periods in improving brain health. This review discussed recent advances regarding the effects of gut microbiota and their metabolites on central nervous system function via the gut-brain axis in nutritional interventions for regulating dietary rhythms. It provided an important theoretical reference for future precision nutrition interventions of special populations by summarizing the intervention effect and molecular mechanisms of dietary regulation in mental and neurological conditions， as well as chronic metabolic diseases.

Abstract:Functional dairy products are rich in bioactive ingredients like polyphenols which are beneficial to human body， but at the same time， in order to improve the appearance of food， the addition of synthetic azo pigment amaranth (Ama) increases the health risk of food to some extent. In this study， fluorescence spectroscopy combined with molecular docking was used to study the binding competitive effect of five polyphenols and Ama with β-lactoglobulin (β-Lg). The results showed that curcumin (Cur)， resveratrol (Res)， quercetin (Que)， caffeic acid phenylethyl ester (CAPE)， chlorogenic acid (CGA) and Ama could form complexes with β-Lg. The binding constants of several ligands with β-Lg were in the order of 105~107 L/mol， which indicated that the binding ability was very strong. Among them， Ama and CGA bind β-Lg by hydrogen bond and van der Waals force， while Cur， Res， Que and CAPE bind β-Lg by hydrophobic interaction. Under acidic conditions， Ama and five polyphenols could bind to β-Lg at different sites， and no obvious competitive binding effect was observed. Under neutral condition， Ama and Cur competed for binding site of β-Lg. When polyphenols were first bound to β-Lg， Res affected the binding of Ama to β-Lg， that was， the order of ligand addition affected the competitive effect. At the same time， both Cur and Ama bind to the site at the entrance of β-Lg hydrophobic cavity， and both of them bind with Asn90， and the competitive effect was stronger than Res. In this paper， the competition between small molecules and milk protein was studied， which provided a theoretical basis for the practical application of controlling the absorption of some food additives by means of processing.

Abstract:The antifungal activity of carvacrol against food-spoilage yeast Zygosaccharomyces rouxii (Z. rouxii) was studied， and the potential antifungal mechanism was analyzed from the perspective of apoptosis for the first time. The diameter of inhibition zone (DIZ)， minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) were determined by oxford cup method and double dilution method. The morphological changes of Z. rouxii cells were observed by scanning electron microscope. Then， a series of the biochemical and morphological characteristics of typical apoptosis was detected using flow cytometer or microplate reader， and the transcription levels of key apoptosis regulatory factors were measured by qRT-PCR. The DIZ， MIC and MFC of carvacrol against Z. rouxii were (13.67 ± 0.58) mm， 0.156 mg/mL and 0.3125 mg/mL， respectively. The cell surface wrinkled under the MIC and MFC of carvacrol. Under MIC carvacrol treatment， increased intracellular reactive oxygen species level， elevated intracellular Ca2+ concentration， decreased mitochondrial membrane potential， metacaspase activation， phosphatidylserine exposure and DNA fragmentation were observed in Z. rouxii cells. Moreover， the transcription levels of pro-apoptotic factors including Yca1， Dnm1， Cyc1， Nuc1 and Ndi1 were up-regulated by 1-4 fold. Carvacrol seemed to induce Z. rouxii apoptosis through a metacaspase-dependent mitochondrial pathway. The results can provide new insights into the antifungal mechanism of carvacrol， and propose a theoretic basis for the development of green and efficient food preservatives.

Abstract:ε-Polylysine/polyaspartic hydrogel loaded with different polyphenols was prepared by ion gelation method， and structure characterization and performance analysis of complex hydrogel was investigated. The embedding ratio of ε-polylysine/polyaspartic ammonia hydrogel for tannic acid， kaempferol， brown algae polyphenols and three mixed polyphenols were all above 80%. The hydrogel loaded with tannic acid has the largest particle size (2 160.33 nm)， the thermal denaturation temperature and enthalpy value of composite hydrogels without polyphenols was 137.16 ℃ and 63.67 J/g， respectively， the thermal denaturation temperature and enthalpy values of the composite hydrogels loaded with tannic acid increased to 138.45 ℃ and 86.53 J/g， respectively， while the thermal denaturing temperature of the hydrogels loaded with kaempferol and brown algae polyphenol decreased to 134.54 ℃ and 135.32 ℃， respectively， and the enthalpy decreased to 53.75 J/g and 59.88 J/g， respectively. Indicating that the compound hydrogel was more suitable for embedding water-soluble tannic acid， and the embedding efficiency of the composite gel to kahanol and other hydrophobic polyphenols was enhanced by the addition of tannic acid. Therefore， polyphenols were coated in ε-polylysine/polyaspartic acid hydrogel with an amorphous structure， and the embedding effect of the these polyphenols was as follow: tannin > tannin / three mixed polyphenols of acid > brown algae polyphenols > kaempferol.

Abstract:Biological acid reduction is an important development direction of modern fruit wine green brewing. However， the current mechanism of some carboxylic acid transporters and their transport regulation is still incomplete， which severely limits the targeted breeding of high-efficiency acid-reducing strains. To this end， this experiment used a self-selected strain of Issatchenkia orientalis GS1-1 with good acid-reducing ability as the material， excavated its potential carboxylic acid transporter and identified it. First， the existing Issatchenkia orientalis genome sequence on NCBI was used to perform blast comparison with genes encoding different carboxylic acid transporters， and use bioinformatics techniques to perform gene comparison. Prediction of transmembrane helix， construction of phylogenetic tree， and use of green fluorescent protein for positioning. The haploid Saccharomyces cerevisiae BY4741 ADY2 and JEN1 carboxylic acid transporter double deletion engineering bacteria were constructed， and the plasmid containing the suspected target fragment was phenotype verified and specificity verified in Saccharomyces cerevisiae. The results showed that the target fragment 4 (OUT23260.1) was a malate carboxylic acid transporter； the target fragment 1 (XP_029319440.1) was a citrate transporter， and the functional region of the target fragment was located on the yeast cell membrane. This research has laid a theoretical foundation for exploring the acid reduction mechanism of non-Saccharomyces cerevisiae in the field of fermentation engineering.

Abstract:To elucidate the interaction between carotenoids and human serum albumin (HSA) will provide theoretical basis for the development and utilization of active ingredients and the design and delivery of new drugs. In order to explore the interaction between carotenoids and HSA， fluorescence quenching effects of lutein (LUT)， β-carotene (β-CA)， lycopene(LYC) on HSA were analyzed by fluorescence spectroscopy， synchronous fluorescence spectroscopy and three-dimensional fluorescence spectroscopy. Finally， the binding site was determined by site Marker experiment and molecular docking. The results showed that LUT， β-CA， LYC could quench the endogenous fluorescence of HSA， and β-CA had the highest fluorescence quenching rate for HSA. The binding constant of LUT， β-CA， LYC to HSA was in the order of 104-106 L/mol， and the binding ability of β-CA to HSA was the strongest. Thermodynamic parameters showed that LUT， β-CA， LYC and HSA bind mainly through hydrophobic interaction. Synchronization and three-dimensional fluorescence showed that the interaction between LUT， β-CA， LYC and HSA could change the spatial conformation of HSA. Marker assay and molecular docking technique showed that LUT， β-CA， LYC was bound near Sudlow's site I of HSA. The experimental results showed that all three carotenoids could bind to HSA， which would be of great significance for the development， utilization and targeted delivery of carotenoid activity.

Abstract:The study aimed to investigate the mechanism of the peptide from yellow croaker swim bladder inducing apoptosis in prostate cancer DU-145 cells. Isolation and purification of the peptides from the enzymatic hydrolysate of yellow croaker swim bladder and identification of its amino acid sequences. The CCK-8 method was used to measure the inhibition rate of swim bladder peptide after treatment with YCSB-1c. AO/EB method was used to determine apoptosis in DU-145 cells. Flow cytometry was used to determine apoptosis rate and cell cycle in DU-145 cells， and western blot was used to determine the expression levels of apoptosis-related proteins. The results showed that the YCSB-1c contains two oligopeptides， Ser-Pro-Ser-Pro and Gly-Pro-Ala-Arg. Compared with the control group， the apoptotic cells in the YCSB-1c groups were significantly increased in a dose-dependent manner. Flow cytometry results showed that live cells in YCSB-1c groups were significantly decreased， while the late apoptotic cells were significantly increased. YCSB-1c blocked the cell cycle of DU-145 cells in G0/G1 phase， up-regulated the protein expression of Bax， Caspase-3 and Caspase-9， and induced DU-145 cells apoptosis. YCSB-1c could effectively induce apoptosis in DU-145 cells， and the underlying mechanism is related to cell cycle block and mitochondria-mediated apoptotic pathway.

Abstract:The changes of total flavonoids content， total polyphenols content and antioxidant activities in raspberry was studied by in vitro simulated gastrointestinal digestion， and the effects of antioxidants on the antioxidant components and activity of raspberry were studied. Results showed that total flavonoids content， total polyphenolics content， reducing power， DPPH· and ·OH scavenging rate of raspberry increased significantly during simulated gastric digestion compared with the blank experiment. The maximum amount of total flavonoids， total phenolics content， reducing power， DPPH· and ·OH scavenging rate of raspberry during the gastric digestion process were 2.53， 1.23， 1.34， 1.03 times and 1.22 times greater than the amount at 0 h， respectively. The gastric acid control group were raised 1.26， 1.17， 1.32， 1.02 times and 1.12 times greater than the amount at 0 h， respectively. During simulated intestinal digestion， the maximum increased by 0.91， 0.93， 1.22， 1.08 times and 1.07 times greater than the amount at 0 h， respectively. The results showed that pepsin， gastric acid and pancreatic enzyme could promote the release of antioxidants and increase the activity of raspberry.

Abstract:Starch is one of the staple foods of human beings. The long-term use of foods containing rapidly digestible starch can easily induce chronic syndromes such as diabetes and obesity. Slowly digestible starch and resistant starch can control and prevent these syndromes. Proteins are another major nutrient of human diet. It can interact with starch， affect the digestibility of starch， and then affect the rise of postprandial glycemic glucose. In this study， the effects of oat protein， quinoa protein， black bean protein and lentil protein on wheat starch in vitro digestion and glycemic index were studied. The inhibition of four exogenous plant proteins on α-amylase and α-glucosidase were further investigated. The results showed that the four exogenous plant proteins could significantly reduce the hydrolysis rate and glycemic index of wheat starch， reduce the content of RDS and increase the contents of SDS and RS. Oat protein and quinoa protein had a greater impact on the content of RDS， and black bean protein had a greater impact on the content of RS. In addition， oat protein， quinoa protein and black bean protein decreased α-amylase activity. Among them， black bean protein had the greatest inhibition effect on the activity of α-amylase. Effects of black bean protein and lentil protein had the inhibition effects on the activity of α-glucosidase was inhibited， and the inhibitory effect of lentil protein was greater than that of black bean protein.

Abstract:The effects of different mass concentrations of Pholiota nameko polysaccharides on pasting， rheological， texture， thermodynamic properties and microstructure of corn starch were studied. To explore the interaction mechanism between polysaccharides and corn starch and reveal the dose-effect relationship between polysaccharides and starch quality.The results showed that Pholiota nameko polysaccharide could improve the viscosity and gelatinization temperature of the compound system， indicating that the polysaccharide delayed the gelatinization process. When the mass concentration of Pholiota nameko polysaccharides was 0.9 g/mL， the breakdown value of the compound system was 1.77 mPa·s， the setback value was 3.63 mPa·s and the gelatinization enthalpy was 3.95 J/g， indicating that the anti-aging effect and stability of the compound system were the best. With the increase of polysaccharide mass concentration， the viscoelasticity and pseudoplasticity of the complex system gradually increased， and the flow index gradually decreased. Fourier transform infrared spectroscopy analysis showed that the interaction between the polysaccharides and corn starch was through hydrogen bond， and the hydrogen bond interaction was the strongest when the polysaccharide mass concentration was 0.9 g/mL. The results of cryo-electron microscopy showed that the microstructure of the compound system was honeycomb with uniform pores when the polysaccharide mass concentration was 0.6 g/mL.

Abstract:Different ultrasonic power treatment effects on in vitro digestibility and oxidation activity of Moringa oleifera seeds water soluble protein (MOWP) were explored by in vitro simulated digestion and antioxidant model. The results showed that during the continuous digestion of gastrointestinal tract， the digestibility and hydrolysis degree were increased obviously， and the digestion was decreased firstly with the increase of ultrasonic power. When the ultrasonic power was up to 650 W， the digestibility of gastric hydrolysate and gastrointestinal continuous digestive hydrolysate could reach up to (68.52±1.70)% and (91.48±0.64)%. After simulated stomach digestion and gastrointestinal continuous digestion， protein molecules were decomposed into proteins with smaller molecular mass， and the peak wave length of endogenous fluorescence changes in the two stages， the peak of stomach digestion was redshifted from 351 nm to 353 nm， and the continuous gastrointestinal digestion was redshifted from 353 nm to 355 nm. The ultrasonic power was 60%， the DPPH· clearance capacity of MOWP after stomach digestion and gastrointestinal continuous digestion was the best， which was (78.26±0.85)% and (44.23±0.98%)%. MOWP-100 had the highest scavenging rates of ABTS free radical in stomach digestion and gastrointestinal continuous digestion stage， which were (91.87±0.19)%. Conclusion: Ultrasonic modification can help improve the digestion performance of MOWP. The ultrasonically digested MOWP has excellent antioxidant activity， which provides theoretical significance for the introduction of MOWP into food and digestion in the human body.

Abstract:Poultry eggs are an important source of nutrition and functional food， and the differences in the nutrition and functions of their digested products have not yet been systematically studied. In this experiment， four kinds of poultry egg whites (eggs， pigeon eggs， quail eggs and duck eggs) were subjected to an in vitro simulated digestion experiment for the first time， and the nutrition (small molecule peptides and amino acids) and antioxidant properties of the digestive juice were evaluated. The experimental results showed that the poultry egg whites were significantly degraded after gastrointestinal simulated digestion. The degree of hydrolysis varied from 6.23% to 28.42%. The digestibility of egg whites was the highest (28.42±1.03)%， followed by pigeon eggs (22.11±0.51)% and quail eggs (21.93±0.84)%， the lowest was duck eggs (6.23±0.71)%. SDS-PAGE measurement results showed that， except for duck eggs， the main proteins in other poultry eggs were degraded into free amino acids and small molecule peptides. Among the four kinds of poultry egg digestive juices， the total free amino acid content was 7.94-21.28 g/100 g， the proportion of essential amino acids was 3.83-9.60 g/100 g， and the proportion of 1 ku oligopeptides was about 13.3%-14.9%. Among them， the content of essential amino acids， arginine and proline and <1 ku oligopeptides of pigeon eggs were the highest among the four poultry eggs， which were 9.60， 2.0， 3.58 g/100 g and 14.9%， respectively. The four poultry egg gastrointestinal simulated digestive juices all had antioxidant effects， and their hydroxyl radical scavenging ability， DPPH free radical scavenging ability， superoxide anion reducing ability， iron ion reducing ability， etc. range from 86.89% to 96.06%， 66.10% to 90.09%， 35.89% to 88.38%， 0.370 to 0.736. Among them， pigeon eggs had the highest hydroxyl radical scavenging ability， DPPH free radical scavenging ability， and superoxide anion reduction ability， followed by eggs and quail eggs， and duck eggs had the worst effect. The above results showed that pigeon eggs had higher nutritional value and antioxidant effect than the other four pigeon eggs.

Abstract:Objective: To investigate the effect of phytosterol nano-dispersion (PSND) with sodium caseinate-dextran glycosylation complex on lowing blood lipid and glucose in obese mice induced by high-fat diet. Methods: SPF C57BL/6J male mice were randomly divided into normal control group(CK group)， high-fat diet group(HFD group)， low (L)， middle (M) and high (H) dosing intervention groups. The mice of L， M and H groups separately drank the dispersions containing 0.3， 0.5 mg/mL and 0.7 mg/mL of phytosterol nano-dispersion. At the same time， they were fed with high-fat diet. After continuous feeding 15， 16 and 17 weeks， the fasting blood glucose， glucose tolerance test (GTT)， insulin tolerance test (ITT) were determined， respectively. After 18 weeks， body weight， subcutaneous fat， epididymal fat， brown fat， fat coefficient， liver index， serum biochemistry and other indicators were measured. The mRNA expression of HMG-CoA reductase (HMGCR)， low density lipoprotein receptor (LDL-R) and cholesterol 7α-hydroxylase (CYP7A1) in liver were assayed. Results: After 18 weeks of PSND intervention， compared with the HFD group， the gain of weight of mice in the low (L， 0.3 mg/mL)， middle (M， 0.5 mg/mL) and high (H， 0.7 mg/mL) groups decreased by 31.25％， 37.38% and 49.13%， respectively. The mass of subcutaneous fat decreased by 19.30%， 47.37% and 60.53% in three intervention groups， respectively. The mass of epididymal fat and brown fat decreased by 26.05% and 62.5% and in group H. At the same time， white fat cell enlargement and brown fat whiteness were inhibited with the intervention of phytosterol nano-dispersion. In H group， the liver index and contents of total cholesterol(TC)， low-density lipoprotein cholesterol (LDL-C)， glutamic oxalacetic transaminase (AST) and alanine transaminase(ALT) were significantly decreased. The expression of HMGCR (cholesterol synthesis related gene) was down-regulated in M and H groups， while the expression of LDL-R (cholesterol decomposition related gene) in all intervention groups and CYP7A1 in H group in were up-regulated. In M and H groups， the fasting blood glucose level of mice was reduced， and the glucose tolerance was improved as well as the insulin sensitivity in all intervention groups. Conclusion: phytosterol nano-dispersion with sodium caseinate-glucan glycosylation complex has significant effects of decreasing blood lipid and glucose and protecting the liver. This study provides the experimental basis for promoting the application of phytosterol in food.

Abstract:Obeject: In this study， fresh Red Globe grapes were used as raw materials， combined with four factors including fermentation temperature， yeast strains， dipping conditions and whether to add auxiliary materials， to explore the effects of different fermentation conditions on the quality of Heyang Red Globe grape distilled wine. Methods: The study set four variables of different fermentation temperature (high temperature 25 ℃， low temperature 15 ℃)， inoculation fermentation and natural fermentation， maceration and juice fermentation， addition of auxiliary materials and no auxiliary materials. This study designed 12 groups of influencing factor experimental combinations， and composed 20 groups of single factor comparisons experiments to investigate the physical and chemical indicators of red globe fermented basic wine and distilled wine and the differences in aroma substances such as esters， acids， phenols， aldehydes， etc. under single-factor changing conditions， in order to carry out the brewing process conditions of Heyang Red Globe grape distilled wine optimization. Result: The red globe grapes were naturally fermented under lower temperature and maceration， and the distilled wine obtained by adding auxiliary materials had high total ester content and acid content， relatively low higher alcohol content， and good flavor and luster. The Red Globe grape distilled wine obtained under this brewing process has good quality and balanced aroma. Conclusion: The basic wine of distilled wine will be affected by various technological factors such as inoculated or un-inoculated， maceration， fermentation temperature and addition of auxiliary materials during the fermentation process. The best brewing process obtained in this article is to solve the current excess red globe grape production， large accumulation， and storage difficulties and other issues to help the economic development of my country's Red Globe grape industry.

Abstract:For further utilization of mussel resources and innovate mussel food types， mussel bean paste products were developed with mussel， soybean and rice as raw materials， Aspergillus oryzae koji making and mixed fermentation， and its volatile flavor substances and in vitro antioxidant activity were evaluated. Through single factor experiment， the optimal fermentation conditions of mussel bean paste were determined: salt addition 14%， Koji and mussel mass ratio 1 ∶ 1， fermentation temperature 40 ℃， fermentation time 24 d. Under these conditions， the sensory score of mussel bean paste was the highest 92 points， and the content of amino acid nitrogen was 0.84 g/100 g. Compared with the non fermented samples， the mussel bean paste fermented by Aspergillus oryzae had more volatile compounds， and the relative contents of aldehydes， esters and other characteristic flavor substances increased by 11% and 19.4%， respectively. FRAP ability and hydroxyl radical scavenging ability of the mussel bean paste were significantly enhanced. The preparation of mussel bean paste by Aspergillus oryzae fermentation provides a new way to enrich the variety of mussel products.

Abstract:Three probiotics， Lactobacillus plantarum， Lactobacillus rhamnosus and Saccharomyces cerevisiae， were selected in this paper to prepare three probiotics steamed buns (SC， SLP， SLR). Taking ordinary steamed bread (SAQ) as the contrast， the specific volume， texture characteristics， sensory evaluation and the types and contents of flavor substances of steamed bread were analyzed and compared. The results showed that compared with common steamed bread， the specific volume of probiotic steamed bread was significantly increased (P<0.05)， and the maximum specific volume of SLP was 2.33 mL/g. The hardness， chewiness and stickiness of probiotic steamed bread were significantly lower than that of ordinary steamed bread， while the elasticity and resilience of probiotic steamed bread were significantly higher than that of ordinary steamed bread， and SLR showed the best texture. Because of the appearance， taste and excellent taste of probiotics steamed bread was more popular than ordinary steamed bread； GC-MS analysis showed that a total of 54 flavor substances were detected in the four steamed buns， and SLR was the most abundant flavor substances， containing more special smells. The results showed that the fermentation could improve the quality of steamed bread by increasing the specific volume of steamed bread， improving the texture characteristics of steamed bread and enriching the flavor of steamed bread.

Abstract:Frozen dough processing technology is one of the important preservation technologies of fermented flour products， which realizes the separation of dough making and steaming. Steamed stuffed bun plays an important role in Chinese food culture. At present， frozen dough is mainly used in industrial production of steamed stuffed bun， but the freezing process will have adverse effects on the structure of gluten network， yeast activity， and quality of the end product. In this paper， the effects of xanthan gum， guar gum， sodium stearoyl lactate and diacetyl tartaric acid ester of mono(di) glycerides on the rheological properties， specific volume， height-to-diameter ratio， texture and sensory quality of frozen dough and steamed stuffed bun were studied. On the basis of single factor experiment， the compound improver formula suitable for making frozen dough steamed stuffed bun was obtained by using response surface method. The results showed that， in the single factor experiment， the optimum additive amount of xanthan gum， guar gum， sodium stearoyl lactate and diacetyl tartaric acid ester of mono(di) glycerides was 0.1%， 0.1%， 0.2% and 0.3%， respectively. In this condition， the comprehensive quality of frozen dough steamed stuffed bun was significantly improved. Based on the sensory score indexes， response surface optimization was carried out to obtain the optimized formula of improver: xanthan gum 0.1%， guar gum 0.11%， sodium stearoyl lactate 0.28% and diacetyl tartaric acid ester of mono(di) glycerides 0.35%.

Abstract:The change of protein content will affect the characteristics of fermented milk， and then determine the quality of fermented milk. In this study， the effects of protein content of 2.4%， 2.8% and 3.2% on the micro-rheological properties of fermented milk during fermentation were analyzed by multi-frequency diffusion spectroscopy， and the texture characteristics and stability of fermented milk with different protein content during storage were analyzed， and sensory evaluation was also made. The results of micro-rheological analysis showed that the milk gel formed by the increase of protein content had higher solid-liquid equilibrium value and lower elastic factor， and had no effect on flow factor， but the time to reach gel point was shorter， which shortened the fermentation time. It was speculated that the increase of protein content accelerated the aggregation of casein particles. At the end of fermentation， the viscosity factor of fermented milk with protein content of 2.8% was the highest. During storage， the viscosity， consistency and cohesion of fermented milk with protein content of 2.8% were significantly higher than those of the other two groups (P<0.05)， and the texture state was the best. The water holding capacity of fermented milk with protein content of 2.4% was significantly lower than that of protein content of 2.8% and protein content of 3.2% (P<0.05). The pH value and titration acidity increased with the increase of protein content， and the pH value and titration acidity of fermented milk in three groups changed uniformly (P>0.05)， but the pH value of 3.2% protein group was always higher than the other two groups， and the higher the protein content， the higher the titration acidity. Sensory evaluation showed that the scores of fermented milk with protein content of 2.8% and 3.2% were close to each other， which was better than that with protein content of 2.4%. This study provides data support and theoretical reference for the development of fermented milk with different protein content， and has certain guiding significance for the development of diversified fermented milk products.

Abstract:Objective:To investigate the bactericidal effects of low-temperature plasma treatment on the microorganism on the surface of ginger slices， the contents of total polyphenols andantioxidant activitiesin ginger slices， obtain the optimized process， and provide a new method for the preservation and sterilization of fresh-cut ginger slices. Methods: Firstly， microbial sterilization rate on the ginger slices surface was used as the index， discharge power and low temperature plasma treatment timewere used as single factor experiments， then two factors three levels of response surface optimization design was applied to obtain the best sterilization processing conditions， and total polyphenols， flavonoids， gingerol content and antioxidant activity were determined. Results: The order of factors affecting the bactericidal rate of low temperature plasma was treatment time > discharge power. The optimal treatment conditions were: Discharge power of 400 W， treatment time of 4.6 min， bactericidal rate of 99.89%. There was no significant difference in the contents of total polyphenols and flavonoids in ginger slices before and after plasma treatment， but gingerol content decreased by 35.18%， DPPH free radical scavenging rate increased by 65.32%. The color of ginger slices had no obvious change after low temperature plasma treatment. Conclusion: Low temperature plasma treatment has a significant bactericidal effect on the surface microbe of ginger slices. Low temperature plasma technology can be used as a more effective and convenient non-thermal bactericidal method.

Abstract:Purpose: To determine the best deodorization process by comparing the deodorization effects of different treatment methods on tilapia meat. Methods: The sensory evaluation method of sorting was adopted， combined with the electronic nose and gas chromatography ion mobility spectroscopy (GC-IMS) data to select the best tilapia deodorization method. Results: The sensory analysis of tilapia meat treated with cooking wine compound method had the best sensory effect. Electronic nose analysis masking method， cooking wine compound method， and embedding method had significant changes in methyl and inorganic sulfide compounds in fish meat after deodorizing treatment. GC-IMS analysis identified 42 kinds of volatile compounds. Fish meat processed by the tomato compound method， fermentation method， masking method， and cooking wine compound method all formed their characteristic flavor regions on the fingerprint. The fish meat of the embedding method and the blank group had similar fingerprints. In the samples treated by tomato compound method and fermentation method, the relative contents of aldehydes that cause fishy smell, ketones and alcohols that enhance fishy smell were relatively high. The content of low molecular carbon chain aldehydes in tilapia meat after deodorization by masking method and cooking and wine complex method was the least， and the deodorization effect was the best. The results showed that in the tilapia meat treated with cooking wine， white vinegar and ginger juice， the relative content of aldehydes in the sample was reduced due to the introduction of flavor substances by ginger juice and cooking wine and the absorption of white vinegar to reduce fishy substances， and the best deodorizing effect.

Abstract:To explore the moisture migration law of Dioscorea opposita in contact ultrasound enhanced heat pump drying， this paper used the contact ultrasound enhanced heat pump drying equipment to study the effect of ultrasonic power on drying characteristics and water change. The results showed that applying contact ultrasound during the heat pump drying was beneficial to accelerating the dehydration process. With the increase of ultrasonic power， the drying time of Dioscorea opposita could be shortened from 630 min to 390 min， and the average drying rate could be increased from 0.0053 g/(g·min) to 0.0086 g/(g·min)， the range of effective moisture diffusion coefficients was increased from 0.887×10-10 m2/s to 1.393×10-10 m2/s. Scanning electron microscopy results showed that contact ultrasound could loosen the material structure and produce micropores. With the increase of ultrasonic power， the number of micropores increased and the porosity increased. Low-field nuclear magnetic resonance analysis showed that there were three kinds of moisture in Dioscorea opposita: free water， immobilized water， and bound water. There was mutual migration of internal moisture during the contact ultrasound enhanced heat pump drying process. The content of free water decreased continuously until it was completely removed. The content of immobilized water first increased and then decreased in the drying process， and there was still some immobilized water existence at the end of drying. The content of bound water was almost unchanged during the drying process. The nuclear magnetic resonance imaging of Dioscorea opposita showed that the moisture of the material gradually lost from outside to inside during the drying process. Increasing ultrasonic power during the drying process could accelerate the internal moisture migration rate of Dioscorea opposita and promote the removal of internal moisture. This study could provide a reference for the development and application of contact ultrasound enhanced heat pump drying technology for fruits and vegetables.

Abstract:To investigate the effects of ultrasound-assisted immersion freezing on the osmotic mass transfer characteristics of blueberries， air freezing， immersion freezing and ultrasound-assisted immersion freezing were applied to blueberries. The freezing rate， water distribution， calcium content， anthocyanin content， cell membrane permeability and malondialdehyde content were measured and analyzed. The results showed that compared with air freezing and immersion freezing， ultrasonic-assisted immersion freezing significantly shortened the freezing time of blueberries， and the drip loss after thawing was the lowest， 8.26%， and the water distribution was more similar to that of fresh blueberries. Ultrasonic promoted the permeation migration of exogenous calcium， and the calcium content in whole fruit and pulp increased significantly (P﹤0.05)； the hardness was better preserved， but the retention rate of anthocyanin decreased， and the cell membrane permeability and malondialdehyde content decreased significantly (P<0.05)， which were 54.65% and 9.15 nmol/g FW， respectively. In conclusion， ultrasound-assisted immersion freezing can not only improve freezing rate， reduce lipid membrane peroxidation and maintain the integrity of cell membrane， but also promote the infiltration of solution solute into food.

Abstract:In order to explore the effect of abscisic acid treatment on blueberry fruit during storage at low temperature stress， the Garden Blue blueberry were sprayed with 400， 600 μmol/L and 800 μmol/L abscisic acid solution， respectively. Firmness， total soluble solids content， membrane permeability， osmotic regulation substances， antioxidant substances content， antioxidant enzyme activity and other related physiological indexes were determined and principal component analysis and correlation analysis were carried out. The results showed that treated with 600 μmol/L abscisic acid then storage for 35 days， the firmness of blueberries decreased to 87.8% of the control group， and the soluble solids increased to 103.2% of the control group. The relative conductivity was 5.05% lower than that of the control group， and the content of MDA was 90.7% lower than that of the control group. The content of proline and soluble protein increased by 1.16 and 1.4 times respectively compared to the control group. The activities of SOD， CAT and APX were 1.51， 1.26 and 1.18 times higher than those of the control group， and the contents of anthocyanin and AsA were 1.72 and 1.34 times higher than those of the control group. Maintaining high antioxidant enzyme activity and antioxidant content improves the cold resistance of blueberry fruit and helps to maintain the quality of blueberry fruit. Principal component analysis and correlation analysis showed that relative conductivity (REC)， malondialdehyde (MDA)， proline(Pro)， and superoxide anion (O₂·-) were closely related to the cold resistance of blueberry fruit， and could be used as indicators to evaluate the cold resistance.

Abstract:In order to study the effect of different CO₂ air conditioning treatments on the quality of fresh lotus seeds postharvest storage， this study used 'Shilihe No.1' fresh lotus seeds as the test material， and under the conditions of 4 ℃ and 5% O₂， different CO₂ were used (4%， 8% and 12%). The fresh lotus was stored for 20 days under controlled atmosphere， and its appearance and nutritional quality during storage were measured. The results showed that 4% CO₂ treatment could reduce the weight loss rate and browning degree of lotus seeds， but the nutrient consumption was more serious. After 20 days of storage， the starch content (98.01 mg/g) was 6.98 mg/g lower than the control group (104.99 mg/g)； at the end of storage， browning degree， weight loss rate， reducing sugar of 8% CO₂ treatment were 1.63， 8.54%， 0.76%， respectively， POD and PPO activities were 163.44 U/(min·g)， 99.63 U/(min·g)， which were significantly lower than the control group and other modified atmosphere treatment groups(P<0.05)， while the starch content was 119.68 mg/g， which was significantly higher than that of the control and other atmospheres. 12% CO₂ treatment may cause the lotus seeds to be damaged by too high concentration of CO₂. After 20 days of storage， the a* value (-10.03) was higher than the control group (-12.68)， and the b* value (24.95) was lower than the control group (28.03)， and the browning phenomenon was more obvious than that of the control group. This researches showed that 5% O₂ + 8% CO₂ was the most suitable treatment for fresh lotus seeds storage. This treatment also showed a positive effect in reducing the nutrient consumption of lotus seeds and protecting the green of the epidermis， providing new ideas and references for the research and development of fresh lotus postharvest preservation technology.

Abstract:Lactobacillus rhamnosus(L. rhamnosus) is a symbiotic bacteria in the intestines of humans and animals and has applications in many fields， including food， medicine and animal farming. In this paper， the whole genome of L. rhamnosus Probio-M9 was used as the object to analyze the genome differences of different Lactobacillus rhamnosus combined with the 214 L. rhamnosus genome sequences published by NCBI. The results showed that a total of 16 915 pan-genes and 247 core genes were identified in 215 strains of L. rhamnosus； the subsequent phylogenetic trees were constructed using 247 core genes found that there was no obvious clustering trendx between the source and the place of separation. L. rhamnosus Probio-M9 was located in Branch Ⅱ， which had the largest branch. The genetic relationship among strains of this branch was close， the difference was small， and the distinction was difficult. The RAST annotation and CAZy annotation analysis of 98 strains of L. rhamnosus in BranchⅡ found that L. rhamnosus had a high degree of similarity in terms of function， but some of the strains were different from L. rhamnosus Probio-M9. Compared with other L. rhamnosus， L. Rhamnosus Probio-M9 had stronger ability to regulate its own metabolism， transcription， transportation and other aspects and contains genes related to probiotics， such as glutathione (gshAB)， exopolysaccharides (RMLA-RMLD， epsH) and genes related to enhancing host metabolic capacity (tagE). The genomic differences of L. rhamnosus Probio M9 were revealed by comparative genomics， which laid the foundation for the development and application of L. rhamnosus Probio-M9.

Abstract:In this study， untargeted metabolomics method was used to identify and analysis the differences of metabolites during the browning of yellow peach. Yellow peach fruit were taken as experimental materialsl， and their metabolites were analyzed by principal component analysis (PCA)， cluster analysis and orthogonal partial least squares discriminant analysis (OPLS-DA). The results indicated that pulp browning was significantly inhibited by PE packaging treatment. A total of 991 metabolites were detected in yellow peach fruit. 206 significantly up-regulated metabolites and 26 significantly down-regulated compounds were identified in the CK 12 d vs CK 0 d samples. While 145 significantly up-regulated metabolites and 58 significantly down-regulated compounds were identified in the PE 12 d vs CK 0 d samples. There were 13 HMDB metabolic pathways by using HMDB database. The first top 6 pathways were phenylpropanoids and polyketides， lipids and lipid-like molecules， organoheterocyclic， organic acids and derivatives， benzenoids and organic oxygen compounds. KEGG results showed that differential metabolites mainly distributed in 10 KEGG metabolic pathways， the first top 4 pathways were biosynthesis of other secondary metabolites， amino acid metabolism， metabolism of cofactors and vitamins and metabolism of other amino acids. This study revealed differential metabolites during the browning process of yellow peach， which could provide a theoretical reference for improving the quality of yellow peach fruit.

Abstract:In order to understand the quality differences of Yunnan large leaf sun-dried green tea at different altitudes， the sensory evaluation， high performance liquid chromatography， simultaneous distillation extraction/gas chromatography-mass spectrometry combined with principal component analysis， orthogonal partial least square-discriminant analysis and other techniques and methods were used to compare the sensory quality， major biochemical components and volatile components of Yunnan large leaf sun-dried green tea at different altitudes in Wuliang Mountain. The results showed that the soup color of sun-dried green tea (H1) from 1 400 m to 1 800 m was lighter and brighter； the astringency of sun-blue tea (H2) from 1 800 m to 2 000 m was reduced and the umami taste was enhanced. The main biochemical and volatile components of H1 and H2 were significantly different； the contents of water extract， tea polyphenols， total catechins， gallic acid， phenol to ammonia ratio， GCG， ECG of H1 were significantly higher than those in H2； the contents of free amino acids， theanine， aspartic acid， glutamic acid， glycine， lysine， isoleucine and phenylalanine were significantly lower than those in H2. In addition， there were 17 volatile components in H1 and H2 with significant differences， namely， n-decanoic acid， chlorophyll alcohol， nonanal， trans-2-hexenal， heptanal， ethyl caproate， dehydrolinalool， diisobutyl phthalate， 1-hexanol， trans-nerolidol， farnesyl acetone， damascenone， geraniol， 4-methyl-3-penten-2-one， methyl linolenate， di-n-butyl phthalate， and nerolidol. This study will provide some reference value for the research on the effect of altitude on tea quality.

Abstract:A matrix-assisted laser desorption ionization time-of-flight mass spectrometry(MALDI-TOF MS) method was set up for simultaneously screening and analysis of 3 kinds of anti-hypertensive substances which is clonidine hydrochloride (HCD)， atenolol (ANL) and reserpine (RSP) in dietary supplements. The different spotting approaches and laser power intensities of 3 kinds of anti-hypertensive substances were compared， and the methodology validation experiments were also completed. As a result， α-cyano-4-hydroxycinnamic acid (HCCA) was used as matrix， and samples were spotted by mixed approach under the reflect linear positive mode and laser power of 60%. Under the optinal condition of MALDI-TOF MS， the 3 objectives could obtain stable signals， high intensities and well-repeated mass spectrometrics. The results of method validation showed that the linear relationship was excellent among 10 to 100 ng/mL， and the regression coefficients (r) were all above 0.99. The limit of identification (LOI) were between 0.005 to 0.25 μg/g， and the recoveries were in the range of 67.56%-104.70% among liquid， solid and half-solid dietary supplements samples， while the relative standard deviations (RSDs) were ranged from 0.43% to 10.51% (n=3). This method occupied with high sensitivity， accuracy precision， anti-interference ability， low chemical solvents and environmental friendly， which could satisfy multitudinous batches of dietary supplement samples. Meanwhile， this method filled a gap of traditional matrix used in MALDI-TOF MS to screen and analyze small molecule compounds in dietary supplements.

Abstract:A combined purification pretreatment was developed， coupled with the ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) technique on chloramphenicol detection. The matrixes were dissolved and dispersed by ultrapure water， extracted by ethyl acetate， and cleaned using the hexane purification， followed by the ProElut PLS-A SPE system. The residue targets were achieved on Waters Atiantis T3 column with gradient elution of ultra-pure H2O containing 0.1% ammonium hydroxide and acetonitrile as mobile phases， and detected by UPLC-MS/MS with MRM mode via ESI- ionization. An intra-laboratoryvalidation was tested on this method， while an international ring comparison test involved with 10 famous worldwide laboratories was also conducted. The chloramphenicol revealed good linear ranged from 0.5 to 10.0 ng/mL， while the correlation coefficient (R2) was better than 0.9986. The average recoveries on three levels of 5 matrixes (chicken， duck， bovine， ovine， porcine) ranged from 73.34% to 91.23%， with RSD from 0.66% to 2.91%， exhibiting great recovery and repeatability. The compositestatistical modelsby Mandel， Cochran， and Grubbs magnitudes on the data from 10 laboratories verified that all results satisfied the accuracy requirements of inter-laboratory study and the precision requirement of intra-laboratory study. Statistical analysis showed the new method is universal， precise， and simple，thus it had been approved by the ISO/TC34/SC6 committee as the next generation recommended international method for the chloramphenicol determination. And it has been published in international standardization organization system in August 27， 2021， to provide the reference for the global standards committee to formulate relevant detection standards.

Abstract:In this study， a specific monoclonal antibody against bongkrekic acid(BA) was produced. The antibody was conjugated to colloidal gold as a tracer to develop a colloidal gold immunochromatography assay(GICA). The effect of working conditions， including pH value of labeling， mass concentrations of antibody and antigen， ionic strength， surfactant as well as sample pretreatment on GICA performance were studied. Under the optimal condition， the developed GICA showed a quantitative limit of detection of 1.2 μg/kg， a detection range of 1.8-7.2 μg/kg， and a qualitative detection limit of 16.0 μg/kg， respectively. The proposed assay has shown good specificity， and exhibited no cross-reaction with other toxins commonly found in food. Recovery test was done by using tremella， agaric， and rice flour samples and ranged from 80.2% to 101.2% with the relative standard deviation (RSD) less than 6.4%. Besides， the results had good agreement with that of liquid chromatography-tandem mass spectrometry (LC-MS/MS). In conclusion， the proposed assay can meet the demand for mass screening of bongkrekic acid in food in an accurate， sensitive， convenient， rapid， and low-cost manner.

Abstract:In this study， the accumulation characteristics and health risks of heavy metals Cd， As， Pb and Cr in soil-vegetable system of Hongta District (HT)， Tonghai County (TH) and Yuanjiang County (YJ) in Yuxi city were analyzed. In addition， some vegetables with high concentrations of heavy metal were screened and their cytotoxicity was investigated by in vitro gastrointestinal simulation method (SBRC) and intestinal cell Caco-2 model. The results showed that TH and HT soils were contaminated by As， Cd and/or Pb. The content of Cd in TH and HT brassica vegetables exceeded the limit value of GB 2762-2017 by 13.6 folds and 2.2 folds. The bioaccessibility of TH Brassica oleracea L. var. botrytis L. and Brassica pekinensis (Lour.) Rupr. in gastric stage was 36.40% and 9.84%， and decreased to 0.91% and 0% in intestinal stage， respectively. The bioaccessibility of YJ Houttuynia cordata Thunb. in gastric stage and intestinal stage were 25.23% and 6.69%， respectively. The health risk assessment based on the total content of heavy metals showed TH brassica vegetable may had potential health risks， while bioaccessibility date showed that there was no health risk for the three vegetables. To validate the above-mentioned results， Caco-2 cells were exposed to all bioaccessible extracts of vegetables， and cell viability was not significantly decreased at 4 h and 8 h in all groups. Collectively， based on the total of heavy metals in vegetables may overestimate their health risk， while the new assessment method based on bioaccessibility data and cytotoxicity maybe a more accurate approach for health risk assessment.

Abstract:In this paper， SSR sites were screened from the sheep expression sequence tag in NCBI system (EST) database by SSR Finder software and MISA technology， and sheep EST-SSR fluorescent primers were designed using Primer 3.0 to differentiate the products of Ningxia Tan lamb， Xinjiang fine-wool sheep meat and Tibetan lamb. Experiments were PCR amplified using liver DNA from three sheep as templates for designed EST-SSR primers and detected SSR typing using capillary electrophoresis. The results showed that the fluorescent primers p2105.1:248-559， p2025.1:896-1059 and p2104.1:704-1015 designed by EST-SSR labeling showed good specificity in Ningxia Tan mutton， Xinjiang fine lamb and Tibetan mutton， indicating that the distinction of three sheep varieties was achieved. This study accurately judged the varieties of three pure-bred mutton through EST-SSR marker technology science， which was of important significance for the development and utilization of sheep genetic resources， variety identification and rich molecular marker types.

Abstract:In order to develop and utilize Clarias fuscus skin， conventional nutrient analysis methods， gas chromatography-mass spectrometry (GC-MS)， gas chromatography-ion mobility spectroscopy (GC-IMS) technology were used to analyze the nutrients and volatile substances in fish skin. The results showed that the water content， crude protein， crude fat， crude ash and total sugar content in fish skin were 62.85%， 27.50%， 5.28%， 0.15%， 3.84%， respectively. The essential amino acid content in fish skin was 16.60 g/100 g， the umami amino acid content was 45.72 g/100 g. The content of essential free amino acid and fresh free amino acid were 52.6 mg/100 g and 30.54 mg/100 g， respectively. Taurine had the highest free amino acid content， which was 28.34 mg/100 g. The content of unsaturated fatty acids in the skin was relatively rich and the oleic acid was the highest fatty acid content that was 1.18 mg/mL. Many mineral elements were contained in fish skin. Trans-2-octenal， benzaldehyde， n-hexanal and n-hexanol could be obtained by GC-MS and GC-IMS analysis methods. Therefore， the combination of GC-MS and GC-IMS analysis methods could better study the flavor substances of catfish skin.

Abstract:Curcumin is a kind of diphenylheptane compound， which has been widely studied because of its evidenced health benefiting effects. However， due to the poor bioavailability of curcumin after digestion and absorption， the mechanisms underlying its bioefficacy have been controversial. This paper reviewd the research progress on the absorption， transportation and metabolism of curcumin in vivo. Curcumin mainly experiences the reduction and conjugation reactions when absorbed through the upper gastrointestinal tract and participates in metabolic pathways where characteristic metabolites such as tetrahydrocurcumin， hexahydrocurcumin， curcumin glucuronide， sulfated curcumin are produced. Its metabolic process in the lower gastrointestinal tract has become the research hotspot in recent years. Curcumin can not only be metabolized into highly active metabolites by gut microbiota， but can also regulate the profile of gut microbiota and maintain the homeostasis of gut microbiota. The absorption and metabolism of curcumin and its bidirectional interaction with the gut microbiota are critical in unveiling the contradiction between the health effect of curcumin and its low bioavailability.

Abstract:Probiotics have beneficial effects on host health by improving intestinal microecological balance， resisting harmful bacteria， enhancing the integrity of host mucosal barrier and immune regulation. Caenorhabditis elegans (C. elegans) is widely used as an ideal model for host-microbial interaction and aging research due to its short life cycle and conserved host life-regulating signaling pathways and host defense mechanisms. This review summarized the anti-aging effects of probiotics in nematodes by acting on common molecular signaling pathways， including insulin (IIS)， p38 mitogen-activated protein kinase (p38 MAPK) and stress response， and provided new insights into the development of probiotic strains.

Abstract:Listeria monocytogenes (L. monocytogenes) is an important food-borne pathogen causing invasive listeriosis. This pathogen is widely distributed in various links of the food supply chain with complex and changeable environment. L. monocytogenes presents an exceptional ability to survive in adverse environment such as nutrient deficiency by adjusting its physiological state， posing a serious threat to food safety. This review focused on the phenotypic characteristics and possible regulatory mechanisms of L. monocytogenes under nutrient stress conditions， including biofilm formation ability， resistance and virulence， as well as regulatory factors such as σB， (p) ppGpp and sRNA. This study can help to understand the survival mechanism of L. monocytogenes under nutrient stress， and provide reference for controlling this pathogen.

Abstract:In recent years， rapid detection technology has become one of the most important topics in the scope of food safety. CRISPR/Cas system consists of clustered regularly interspaced short palindromic repeats (CRISPR) and CRISPR-associated protein (Cas). Due to its superior targetability， CRISPR/Cas system has been widely used in the nucleic acid detection. CRISPR/Cas nucleic acid biosensor has become the research hotspot of rapid detection， because of its high sensitivity， strong specificity and good timeliness， driving the development of rapid detection for food safety. This review summarized the development of CRISPR/Cas system， introducing CRISPR/Cas systems combined with different nucleic acid amplification technologies， and their applications in target detection. Furthermore， the use of CRISPR/Cas nucleic acid biosensors in rapid detection for food safety was discussed， and future research directions was proposed. Overall， this review provides references and ideas for developing novel rapid detection methods utilizing CRISPR/Cas nucleic acid biosensors.

Abstract:Cutting is an important part in food processing. The conventional cutting strategy requires a large cutting force， and easily causes damage and contaminant to the cutting surface， which will reduce food quality and generate safety problems. Ultrasonic-assisted cutting (UAC)， a novel processing technology， with the advantages of small cutting force， smooth cutting section and less pollution， has become the focus in the food processing industry. Therefore， this article firstly introduced the UAC device and cutting parameters. Then， the mechanism of the UAC was described. Moreover， the influence of the tool parameters， cutting process parameters and material properties on cutting performance and food storage quality in UAC were systematic analyzed. Finally， the advantages and future trends of UAC technology were presented. This study aimed to promote the application and development of UAC technology in the food processing industry.

Abstract:Comminuted meat-analog products could approximate the taste and nutritional value of real meat products without slaughter and environmental devastation， and could effectively avoid the potential health risk of eating animal products. Therefore， comminuted meat-analog products have been considered as an ideal alternative that could change the traditional pattern of animal products consumption， and have become an important issue in the processing of vegetarian foods. This review summarized the raw materials and ingredients applied at home and abroad in the processing of comminuted meat-analog products， and elaborated their influences on the texture， flavor， colour and nutrition of final products. The status of research， development and production of comminuted meat-analog products were reviewed， and furthermore， theoretical problems， technological problems and future development in the processing of this particular products were also discussed.

Abstract:Eating capability (EC) is a term used to represent individual's ability in food consumption. Consumers with weakened capabilities of eating and drinking may suffer various difficulties during food oral processing. Sometimes specific environmental conditions may also create difficulties of food consumption. Eating difficulty may lead to aspiration， coughing， choking and other health risks. Therefore， foods specially designed according to consumer's EC are required imperatively in order to ensure safe eating. It is now generally accepted that proper evaluation of EC is very meaningful not only in helping dietary selection to special consumers， but also in guiding food industry in texture design of special food. Unfortunately， no appropriate method and/or technique is currently available for such purpose and texture grading of special food becomes groundless. Therefore， this review aimed to provide new directions and new thinking to the food industry in designing foods for special consumers， by summarizing various health risks of eating and drinking. A concept of 'Eating Safety' was specifically proposed. Furthermore， it was hoped that the review would give useful guidelines to the food industry in establishing texture standard and designing texture of special food.