Abstract:With the continuous improvement of science and technology related to food olfactory and taste senses and emotional cognition， more and more instrumental analysis methods and experimental equipment are used in the research of the above fields. The diversification and comprehensiveness of detection methods and the improvement of detection accuracy are accompanied by the expansion of data scale related to flavor perception. How to obtain key information from the analysis results of food flavor instruments and the large amount of data collected in the research of consumers' emotional cognition and behavior， and establish the correlation between the data， has been paid more and more attention by researchers. Data mining and modeling technology in the field of food is to use a large amount of data obtained in the process of food production and circulation to monitor the physical and chemical changes in each link of the food industry chain in real time and accurately， and to predict the impact of these changes on consumers' sensory characteristics and emotional cognition. In the field of food smell and taste perception， data mining and modeling techniques can provide unprecedented insight and analytical power to food researchers and consumers. Based on the supervised and unsupervised data mining and modeling methods and deep learning methods of classical machine learning methods， this paper analyzes the latest application progress in the research of food sensory attributes and emotional cognition， and looks forward to the application prospect of data mining and modeling technology in the field of food olfactory and taste perception. Help the scientific and technological progress and industrial upgrading of the food industry.

Abstract:In this experiment， differently charged short peptides T7+ and T6- were used to investigate the mechanism of the change in α-amylase activity and conformation by the positively charged short peptide T7+ and the negatively charged short peptide T6-. The changes of α-amylase activity and conformation were verified by the determination of relative enzyme activity， Mie's constant (Km)， activation energy and zeta potential after the addition of short peptides to α-amylase system. In order to observe more clearly the effects of different charged short peptides on the conformation of α-amylase， UV absorption spectra， fluorescence spectra， simultaneous fluorescence spectra and circular dichroism spectra were also introduced to further investigate the conformational changes of α-amylase. The results showed that the addition of the charged short peptide into the enzymatic reaction of α-amylase， the positively charged short peptide T7+ inhibited the α-amylase enzyme activity， and the relative enzyme activity of α-amylase decreased by 2.40% when the short peptide concentration was 10-7 g/mL， and also decreased the affinity of α-amylase with soluble starch， increased the activation energy and increased the zeta potential. The negatively charged short peptide T6- promoted the α-amylase enzyme activity， and when the short peptide concentration was 10-7 g/mL， the relative enzyme activity of α-amylase increased by 1.40%， and also made the affinity of α-amylase with soluble starch increase， the activation energy decrease and the zeta potential increase. Spectroscopic analysis showed that different charged short peptides changed the UV-visible absorption spectrum， fluorescence spectrum and secondary structure of α-amylase to different degrees. It was demonstrated that different charged short peptides could play a role similar to that of electric field， the electric field force generated by the electric field when acting on the proteins contributed to the conformational change of the proteins， and the surface charge of the artificially designed synthetic short peptides affected the distribution of the surface charge of the enzyme， which led to the change of the enzyme activity and conformation.

Abstract:Quorum sensing (QS) is a process by which bacteria communicate with each other through signaling molecules such as N-acyl-homoserine lactones (AHLs). In vitro degradation of AHLs by the Quorum quenching (QQ) enzyme is an effective means of inhibiting the production of spoilage factors by spoilage bacteria. To further enhance the activity and usefulness of the QQ enzyme PF-1240， a three-dimensional prediction model of enzyme PF-1240 was constructed by homology modeling and molecular docked with different AHLs， based on which the key sites affecting the enzyme activity were screened by virtual mutation and Asn418 was identified as the best mutation site， and then the mutant was expressed to analyze its enzymatic properties and QS inhibition effect. The results showed that the mutant enzyme had a strong quenching ability for short-chain AHLs， and its optimum pH changed to 7 and the optimum temperature changed from 30 ℃ to 20 ℃. In addition， the mutant enzyme effectively reduced the swarming and swimming ability of Hafnia alvei， and the biofilm inhibition rate was 41.93% when its mass concentration was 15 μg/mL， which was much better than wild enzyme. This study shows that Asn418 is the key amino acid affecting the enzymatic properties and enzymatic activity of PF-1240， which provides a theoretical basis for the rational design of the enzyme PF-1240 and its application in the field of fish preservation.

Abstract:To investigate the effect of buckwheat hull flavonoids (BHFs) on apoptosis and migration of human hepatocellular carcinoma HepG2 cells. The inhibitory effect of BHFs on human lung cancer A549 cells， human cervical cancer Hela cells， human hepatocellular carcinoma HepG2 cells and human normal liver L-02 cells was evaluated by MTT colorimetric method， and HepG2 cells were further selected as experimental subjects. Cell morphology was analyzed by Hoechst 33345/PI double staining， JC-1 fluorescence probe detection， Annexin V-FITC/PI flow cytometry， wound healing assay， and Western blot analysis of BHFs pretreatment to investigate the effects of apoptosis and migration of HepG2 cells and the potential mechanism. The results showed that BHFs could effectively inhibit the viability of A549， Hela and HepG2 cells， the inhibitory effect on HepG2 cells was the most significant， the survival rate of HepG2 cells was 53.62% after treatment with 50 μg/mL for 48 h，and had no effect on L-02 cells viability. Compared with the untreated group， BHFs inhibited the proliferation of HepG2 cells in a dose-dependent manner， decreased mitochondrial membrane potential， down-regulated the expression of apoptotic proteins Bcl-2 and Bcl-XL， increased the expression of FADD and cleaved-Caspase-3， and decreased the expression of migratory protein MMP 9， and the effect was significantly superior to that of positive control of rutin. The results indicate that BHFs have anti-tumor ability， and the inhibition of HepG2 cell proliferation may be related to the induction of mitochondrial， death receptor cell apoptosis and the inhibition of cell migration.

Abstract:Objective: To explore the anti-inflammatory mechanism of zeaxanthin (ZEA， a natural carotenoid) based on the NF-κB signaling pathway in lipopolysaccharide-induced (LPS-induced) 3T3-L1 adipocytes chronic inflammatory. Methods: The inflammatory models were established by using LPS to stimulate mature 3T3-L1 adipocytes and were intervened with different concentrations of ZEA (0， 5， 10， 15 μmol/L). The content of inflammatory-related cytokines was measured， and their mRNA expression levels were detected by Quantitative Real-time PCR (qPCR). In addition， the mRNA and protein expression levels of signaling pathway cytokines were detected by Western blot. Results: Compared with the normal group， ZEA intervention significantly down-regulated the secretion of pro-inflammatory cytokines IL-1β， IL-6， TNF-α and MCP-1 (P＜0.001) while up-regulated the content of anti-inflammatory cytokines IL-10 and ADPN (P＜0.001) in the inflammatory models. Moreover， qPCR indicated that ZEA inhibited the mRNA expression of pro-inflammatory cytokines (P＜0.001) while recovering the mRNA expression of anti-inflammatory cytokines (P＜0.001). Furthermore， Western blot analysis suggested that ZEA notably decreased the protein and phosphorylation expression of catalytic subunits of IκB kinases (IKKα and IKKβ) (P < 0.001)， then increased the combination of inhibitory protein IκBα and nuclear transcription factor NF-κB p65， and eventually inhibited the transcription of NF-κB p65 in the nucleus. Conclusions: Zeaxanthin effectively alleviates obesity-caused chronic inflammation by inhibiting NF-κB signaling pathway activation and regulating inflammatory cytokines secretion.

Abstract:The inhibition of small molecules on pancreatic lipase (PL) has become an important model for screening anti-obesity ingredients in vitro. In this paper， the active constituents with strong binding effect were screened from flavonoids by molecular docking method. The inhibitory activity and type of inhibition were studied by enzyme kinetics， and the binding reaction and mechanism of active constituents and PL were studied by fluorescence spectroscopy. Three flavonoids were selected in vitro: Baicalein (Bai)， Quercetin (Que) and Fisetin (Fis). Molecular docking results showed that the binding of the three flavonoids to PL was located near the residues of Ser153-His264-Asp177 at the catalytic site， and the main forces were hydrophobic interaction and hydrogen bonding. Bai， Que and Fis showed dose-dependent inhibitory activity on PL， with IC50 values of 49.14， 57.78， 61.26 μg/mL， respectively. Inhibition kinetics showed that Bai and Fis had competitive inhibition on PL， while Que was mixed inhibition. Fluorescence spectroscopy showed that the quenching of PL by the three flavonoids belonged to static quenching， and the binding constants were all greater than 105 orders of magnitude， indicating that Bai， Que and Fis formed stable complexes with PL. The analysis of thermodynamic parameters showed that the main binding forces of Bai and PL were hydrogen bond and van der Waals force， and the binding of Que， Fis and PL was through hydrophobic interaction. This paper will provide new ideas for the development of novel PL inhibitors.

Abstract:Based on the simulation of gastrointestinal digestion in infants and young children， particle size distribution， zeta potential and laser confocal scanning electron microscopy were used to observe the differences in the physical properties of milk fat globules (MFG) from different milk sources (bovine， ovine and camel) at different stages of digestion， Gas chromatography-mass spectrometry coupled to a titration method was used to study the changes in free fatty acids and lipolysis rate at different stages of digestion to refine the changing law of lipid digestion. The results showed that the particle size of MFG from different milk sources tended to decrease with increasing digestion time， which was consistent with the observation after laser confocal microscopy staining. At the end of intestinal digestion， the mean particle size of camel milk MFG was (0.46±0.07) μm， which was significantly lower than that of cow milk MFG (P<0.05). The absolute values of potentials measured by dynamic light scattering potentiometry showed that all milk source MFGs had strong negative electrical properties after entering the gastrointestinal digestion， with the absolute values of potentials at the end of the intestinal digestion in the order of goat's milk > cow's milk > camel's milk from largest to smallest. There was no significant difference in the rate of lipolysis of MFG from different milk sources during intestinal digestion， whereas camel milk MFG had a significantly higher (P<0.05) content of palmitoleic acid (C16∶0) and a lower proportion of long chain fatty acids compared to the other two milk sources at different stages of digestion. The results of this study provide new ideas for the processing of camel milk products and the preparation of new formulas.

Abstract:Linalool can effectively reduce the probability of foodborne diseases caused by pathogen contamination. However， few studies have focused on the resistance and resuscitation of viable but nonculturable (VBNC) state induced by the typical essential oil， linalool. The minimum inhibitory concentration (MIC) of linalool against Salmonella enteritidis was determined by twofold dilution test (0.4%) and differences of resistances between culturable and VBNC S. enteritidis against heat， citric acid， acetic acid and lactic acid， ceftriaxone sodium， levofloxacin and hydrogen peroxide was compared by PMAxx-qPCR method. VBNC bacteria was resuscitated for 72 h incubation of sodium pyruvate， catalase and logarithmic Salmonella cell-free supernatant dilution. The results showed that resistances of VBNC S. enteritidis to heat， acid and antibiotics were weaker than those of the culturable， but resistance to hydrogen peroxide was significantly higher than that of the culturable. After 72 h treatment， only catalase successfully revived VBNC S. enteritidis with concentration of (5.51±0.08) lg(CFU/mL). Reactive oxygen species (ROS) levels among culturable， VBNC and resuscitated S. enteritidis were measured， from which the role of ROS accumulation of the formation of VBNC state was demonstrated. This study may provide ideas and scientific basis for the effective supervision of VBNC state under the application of natural antibacterial substances.

Abstract:Hyperuricemia is the biochemical basis for the development of gout and is a serious threat to human life. In this paper， focusing on the relief of hyperuricemia by lactic acid bacteria， the guanosine and inosine degradation ability of 35 strains of lactic acid bacteria was measured， and it was found that four lactic acid bacteria had high degradation ability to guanosine and inosine. Subsequently， the bacterial suspension， contents and metabolites of these four strains were used to the inhibition experiment of xanthine oxidase activity， and the strain with the highest inhibitory ability was selected for whole genome sequencing and safety verification. The experimental results showed that the degradation rates of guanosine and inosine by Lacticaseibacillus rhamnosus JY027 reached 80.27% and 87.33%， and the inhibition rates of the bacterial suspension， contents and metabolites of this strain on xanthine oxidase (XOD) were 85.71%， 78.34% and 84.05%， respectively. This indicated that the strain had strong potential uric acid-lowering ability. In addition， through the whole genome coding gene prediction of Lacticaseibacillus rhamnosus JY027， it was found that the strain has multiple genes related to uric acid metabolism. The safety of the strain was verified by indole， hemolysis and other experiments. This study provides a theoretical basis for the application of Lacticaseibacillus rhamnosus JY027 for relieving hyperuricemia.

Abstract:The objective of this study was to isolate and identify microorganisms capable of producing antimicrobial compounds from Northeast China soybean paste and to analyse their antimicrobial capacity. The results showed that a total of 44 strains with antibacterial activity were isolated， mainly Bacillus spp. Of these， Bacillus velezensis R2 was identified as capable of inhibiting the growth of six foodborne pathogenic bacteria， with a broad spectrum of bacterial inhibition. Additionally， non-ribosomal lipopeptides encoding bacillomycin D， fengycin， flagellin， iturin A， bacilysin， surfactin， and the protein class TasA were amplified from B. velezensis R2. The functional， phenotypic and safety-related characterization of B. velezensis R2 revealed that it was non-hemolytic， sensitive to 10 antibiotics， and possessed protease， amylase， cellulase， and pectinase activities. This study aims to provide a reference for the high-value utilization of low-salt fermentation microbial resources of sauces.

Abstract:In this research， the effects of heating treatment conditions on LOX activity and conformation were studied by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE)， circular dichroism spectroscopy， surface hydrophobicity， fluorescence spectroscopy and molecular docking. The results showed that 120 ℃ 80 s+140 ℃ 15 s and 100 ℃ 10 min heating treatment could inhibit 67.47% and 60.53% of LOX activity. SDS-PAGE results showed that the molecular mass of the enzyme did not change significantly with heating conditions， but the band strength decreased. Moreover， heating treatment caused the decrease in α-helix and β-sheet， and increased in fluorescence intensity and surface hydrophobicity， suggesting that the greatly changed secondary and tertiary structures of LOX lead to a rapid decline in LOX activity. Molecular docking determined that the microenvironment surrounding the non heme iron at the active center of LOX was susceptible to temperature changes. Therefore， it was speculated that high-temperature heating treatment may affect the LOX activity by destroying the non-covalent interaction force that maintains the structure of enzyme. High-temperature short-time elevated-temperature inactivation of LOX is an appropriate heating method. The findings could provide a theoretical reference for the widespread application of LOX activity control in soybean processing.

Abstract:To investigate the influence of chlorogenic acid on the physicochemical properties and structural characteristics of soy protein under microwave conditions， microwave was used to analyze the changes in solubility， water holding capacity， emulsifying capacity， oil holding capacity， and foaming capacity of soy protein chlorogenic acid complexes (SPCA). The crystal structure was characterized and the particle morphology was observed. The results showed that the solubility， oil retention and foaming ability of soybean protein decreased to 290.55 μg/mL， 269.70% and 143.67% respectively， while the foam stability and emulsifying ability increased to 21.67% and 43.00% respectively when chlorogenic acid was added. The solubility， oil retention， foam stability and emulsification of SPCA can be increased to 368.00 μg/mL， 402.51%， 156.30% and 52.67%， while the water retention decreased to 432.88% after microwave treatment at 700 W for 5 min. The structural analysis of SPCA showed a decrease in diffraction peak intensity and crystallinity， with the appearance of new diffraction peaks and a significant reduction in particle size. The surface was rough and uneven， with the structure curling inward and significantly affected by microwave action. The conclusion is that microwave can offset the decrease in protein solubility and oil holding caused by the addition of polyphenols， and adding chlorogenic acid under microwave conditions can more effectively improve the foaming and emulsifying properties of soy protein.

Abstract:In this study， myosin isolated from Nemipterus virgatus was added with 10% potato starch (PS)-ovalbumin (OVA) complex with different ratios to study the interactions between PS-OVA and myosin as well as their effects on the gel properties of myosin. The component interactions in the PS-OVA-myosin composite system were determined by particle size， zeta potential， sulfhydryl group， surface hydrophobicity and UV spectra， and the effect of PS-OVA-myosin interactions on myosin gel was further disclosed by rheological behavior， intermolecular forces， microstructure， etc. The results showed that after adding 10% PS-OVA complex， the UV absorbance， total sulfhydryl content and surface hydrophobicity of the PS-OVA-myosin composite system increased by 5.53%， 24.28% and 17.53%， respectively， and the net charge decreased by 40.75%， indicating that there were non-covalent and covalent interactions such as hydrophobic interaction， hydrogen bond， and disulfide bond in PS-OVA-myosin composite system， which promoted the conformational change of myosin. Simultaneously， with the increase of PS and decrease of OVA in the exogenous compound， the gel strength， hardness， β-sheet content and storage modulus of the PS-OVA-myosin composite gel increased by 7.68%， 20.10%， 11.03% and 12.07%， respectively， and then decreased to 0.94%， 7.77%， 0.08% and 4.99%. When the ratio of PS-OVA was 3 ∶ 7， the composite system had the highest UV absorbance， the smallest net charge， and the largest particle size， sulfhydryl content， and surface hydrophobicity. The gel strength， hardness， and β-sheet content of the composite gel were the highest after heating when the ratio of PS-OVA was 3 ∶ 7， and the gel network was most compact and homogeneous. Conclusion: The PS-OVA complex with mass ratio of 3 ∶ 7 could promote the component interaction of the PS-OVA-myosin composite system， facilitate the aggregation and cross-linking of myosin through the interaction forces such as hydrophobic interactions， hydrogen bonds， disulfide bonds， etc.， fill the myosin gel network， which further improve the gel properties of myosin.

Abstract:In order to investigate the effect of (-)-epicatechin gallate (0.1%， 0.2%， 0.3%， 0.4% ) synergized with polysaccharide (1% inulin) on the characteristics of myosin， turbidity， particle size， zeta potential， solubility， active sulfhydryl group and dimeric tyrosine content were analyzed. The results showed that with the increase of mass fraction of (-)-epicatechin gallate， the turbidity and particle size showed a trend of decreasing and then increasing， while the zeta potential， solubility and active sulfhydryl groups content increased first and then decreased， the change trend of dimeric tyrosine was opposite. When 0.2% (-)-epicatechin gallate and 1% inulin were added， the turbidity and particle size were the smallest， and the particle size was reduced to 279 nm. The absolute values of potential， solubility， and active sulfhydryl group values were the hightest when 0.2% (-)-epicatechin gallate and 1% inulin were added. The absolute potential value and active sulfhydryl group were respectively 6.37 mV， 24.34 nmol/mg prot. The dimeric tyrosine contents were the lowest. Therefore， the synergistic effect of different concentrations of (-)-epicatechin gallate and 1% of inulin improved the physicochemical properties of myosin in Lateolabrax japonicus， providing a theoretical basis for the improvement of surimi gel properties， while the dimeric tyrosine indicated that it also increased the antioxidant properties of myosin.

Abstract:Previous studies have shown that prolamin from cooked foxtail millet(PCFM) can effectively improve glucose metabolism disturbances in high-fat diet and streptozotocin-induced diabetic mice. The current study aimed to investigate the molecular mechanism by which PCFM enhances glucose metabolism， focusing on liver transcriptomics. The results showed that， compared to the control group， the livers of mice treated with PCFM exhibited significant up-regulation of 1 758 differentially expressed genes and down-regulation of 198 genes. KEGG functional annotation analysis revealed that these genes were associated with pathways related to lipid and carbohydrate metabolism. Furthermore， the KEGG pathway enrichment analysis highlighted the phosphoinositide-3 kinase(PI3K)/protein kinase B(AKT) signaling pathway as the most significantly enriched pathway involved in glucose metabolism， with 27 genes up-regulated and one down-regulated after PCFM intervention. This study aims to elucidate the molecular mechanisms underlying the hypoglycemic effects of PCFM and provide a foundation for the development of functional foods targeting hypoglycemia.

Abstract:Objective: To explore the effect of Kaihua Longding green tea water extract on intervening AMPK signaling pathway of liver hepatic steatosis and gut microbiota dysbiosis in high-fat diet mice. Methods: Detect the dynamic changes trend of main functional components of samples from each processing procedures in Kaihua Longding green tea. After acclimation feeding for 1 week， 30 mice were randomly divided into the following three groups: normal control group (NC)， high-fat diet group (HF) and Longding green tea group (LD)， and were continuously administrated (NC and HF were given normal saline， LD was given tea water extract (300 mg/kg bw) for 8 weeks. The changes of body weight， Lee's index， blood glucose levels， serum lipid， pathobiology in liver tissues， AMPK signaling pathway in liver and gut microbiota were measured. Results: During processing procedures， the main functional components of Kaihua Longding green tea undergone certain changes. Compared to the "Fresh leaves" sample， the contents of tea polyphenol， free amino acids， caffeine， and moisture in the "Drying" sample were respectively reduced by 7.90%， 6.20%， 0.47%， and 71.05 g/100 g， while the contents of soluble sugar and water extract were respectively increased by 0.01% and 0.10%. Compared to the HF group， the LD group exhibited a significant difference (P < 0.05) in body weight (26.67 g)， Lee's index (3.13)， area under the glucose curve (1 505.25 mmol·min/L)， and serum biochemical indices such as total cholesterol (TC) (4.23 mmol/L)， and total triglycerides (TG) (0.76 mmol/L)， and also reduced the level of AMPK signaling pathway related genes and proteins of liver tissue in mice (P < 0.05). The results of gut microbiota analysis showed that Kaihua Longding green tea water extract decreased the ratio of Firmicutes/Bacteroidetes (F/B)， and increased the growth of beneficial bacteria， including Rikenellaceae， Blautia and Alistipes. Conclusion: The effect of Kaihua Longding green tea water extract on intervening AMPK signaling pathway of liver hepatic steatosis and gut microbiota dysbiosis in high-fat diet mice was effective.

Abstract:Objective: The purpose of the present study was to investigate the protective effect of aqueous extract of Thamnolia vermicularis Ach (TWA) on acute alcoholic liver injury (AALI) and its mechanism. Methods: The AALI model was induced by gavage of 56% alcohol at a dose of 12 mL/kg of the experiment. Its mechanisms were evaluated by weight loss， liver index， liver function， ability to metabolize alcohol， oxidative stress levels， inflammatory factors， changes in key protein expression and the effects on intestinal flora. Results: TWA significantly reduced the levels of alanine aminotransferase (ALT) and aspartate aminotransferase (AST)， increased the level of ethanol dehydrogenase (ADH)， improved liver function and accelerated ethanol metabolism in mice. TWA also increased the activities of superoxide dismutase (SOD) and glutathione peroxidase (GSH-PX) in serum and liver， decreased malondialdehyde (MDA) content， and reduced level of oxidative stress in the mouse caused by ethanol. In addition， TWA reduced the inflammatory response of the body by suppressing tumour necrosis factor-α (TNF-α) and interleukin-6 (IL-6) levels in the liver and serum. TWA enhanced Nrf2 pathway function and inhibited NF-κB pathway activation， thereby inhibiting liver inflammation and improving the antioxidant stress effect in mice with acute alcoholic liver injury. Meanwhile， the expression of CYP2E1， a key protein of alcohol metabolism， was down-regulated to accelerate hepatic alcohol metabolism and reduce hepatic alcohol metabolic injury. TWA promoted the proliferation of Lactobacillus and Bifidobacterium， and reduced the colony numbers of Enterococcus， E. coli and Peptococcus， so improved the intestinal environment. Conclusion: TWA could improve liver function and alcohol metabolism， enhance antioxidant capacity， reduce the level of inflammatory factors， inhibit the expression of key proteins of Nrf2/NF-κB pathway and maintain intestinal homeostasis， so improve AALI in mice.

Abstract:Objective: To investigate the effects of the dietary bone supplement consisting of whey protein， leucine， calcium citrate and vitamin D3 on bone performance in low-calcium fed rats. Methods: 40 female SD rats were randomly divided into normal group， low-calcium model group， calcium carbonate group， calcium citrate + VD3 and supplement groups. After administration for 90 days， growth performance， femur biomechanical parameters and femur microstructure， calcium metabolism levels， bone formation and bone resorption markers， myocytic factor Irisin levels were detected. The relative mRNA expression of ALP， OC and key genes were detected by quantitative real-time polymenose chain reaction. Results: Compared with the normal group， the rats in low-calcium model group showed no significant changes in body weight and organ index (P>0.05)，but a highly significant decrease in bone mineral density and maximum load (P<0.01). Compared with the low-calcium model group， the values of femoral bone density， maximum load (P<0.05， P<0.01) and the content of the bone formation markers (alkaline phosphatase and osteocalcin) in serum were significantly increased in the other three groups， the bone dietary supplements not only significantly increased femoral length， femoral dry weight， maximum deflection and femoral dry weight (P<0.05， P<0.01)， but also was superior to calcium citrate+VD3 and calcium carbonate in enhancing bone density， restoring bone microstructure and bone formation markers content (P<0.01). In addition， the bone dietary supplements effectively improved gastrocnemius muscle mass， hamstring rate or forelimb tension in low-calcium fed rats (P<0.05， P<0.01) and enhanced muscle biomechanical effects on bone， which also activated Wnt signaling pathway by increasing muscle secretion of Irisin， up-regulated mRNA expression of Runx2， ALP and OC， stimulated osteoblast proliferation， differentiation and enhanced bone formation and mineralization. Conclusion: Bone dietary supplements increased bone formation by activating the Wnt signaling pathway， inhibited bone mineral loss， and restored bone microstructure， increased bone mineral density and bone strength， and improved osteoporosis. This may be related to it improved muscle mass and Irisin secretion， enhanced the biomechanical effect of muscle on bone.

Abstract:The anti-obesity effects of walnut meal enzymatic digests were investigated using a C57BL/6 mouse model of high-fat diet (HFD)-induced obesity and a differentiated 3T3-L1 adipocyte model. The accumulation of lipids in the adipocytes was identified through the use of oil red O fat staining. The levels of triglycerides (TG)， glycerol (Gly)， and free fatty acids (FFA) within the cells were quantified using a commercially available kit. The expression of genes involved in fat synthesis was determined through real-time fluorescence quantitative polymerase chain reaction (PCR RT-qPCR). The results demonstrated that the enzymatic digestion of walnut meal markedly diminished the accumulation of lipid droplets in adipocytes， notably reduced the TG and FFA content in adipocytes， and enhanced the Gly content in the cell supernatant. Concurrently， the enzymatic digestion of walnut meal significantly diminished the mRNA expression levels of adipose synthesis-related genes. The levels of free fatty acids (FFA) decreased by 40.14% and 39.50%， respectively， while the level of glycine increased by 35.12%. Additionally， the expression levels of mRNA for genes PPAR-γ and C/EBPα in adipocytes were found to be decreased by 31.42% and 55.25%， respectively， when the mass concentration of the enzymatic digest of walnut meal reached 50 μg/mL. Furthermore， the enzymatic digest of walnut meal was observed to significantly reduce body mass， adipose tissue mass and food intake in mice fed a high-fat diet (HFD). The study demonstrated that the enzymatic digest of walnut meal inhibited lipid accumulation in 3T3-L1 adipocytes， and its mechanism of action was related to the inhibition of the expression of genes related to lipid synthesis. Additionally， it was found to inhibit lipid accumulation in HFD.

Abstract:The objective of this study was to investigate the potential role of oyster peptide in alleviating alcoholic liver injury and reducing physical fatigue. The molecular weight and amino acid content were determined by liquid chromatography， respectively， and the alleviation effect of oyster peptide on mice alcoholic liver injury and physical fatigue was studied in vivo， set up three doses: low dose group (0.25 g/kg bw)， medium dose group (0.5 g/kg bw) and high dose group (1.0 g/kg bw)， and the corresponding control group. The results showed that the molecular weight of oyster peptide was 85% less than 1 500 u. The total amount of amino acid is 58.44 g/100 g. The in vivo findings demonstrated that the levels of MDA and TG in the livers of mice fed with three different doses of oyster peptide were significantly decreased compared to the model group. Additionally， the levels of GSH were significantly increased compared to the model group. The results of pathological sections of liver tissues suggested that， the pathological liver damage of the high-dose group was alleviated in varying degrees. In the experiments of relieving mice physical fatigue， the swimming time of the middle and high dose groups was significantly increased， and the contents of blood lactic acid and serum urea of the three dose groups were significantly decreased compared with the control group. Collectively， the oyster peptide have small molecular weights and high content of amino， which also have effects on relieving alcoholic liver injury and physical fatigue.

Abstract:Objective: To achieve the simultaneous utilization of glucose-xylose in the fermentative production of L-lactic acid by Escherichia coli. Methods: E.coli JH16 (E.coli B，△frdBC△pflB△ackA△adhE，ldhA::ldhL)， an engineered L-lactic acid productive stain was chosen as start strain， and the xylose transport and metabolism relevant genes xylFGH， xylE， xylA were knocked out by Red homologous recombination to get an xylose utilization deficient strain， E.coli JH16031. The glucose transport and metabolism relevant genes crr， malX， galP were also knocked out from E.coli JH2705(E.coli JH16， △ptsG△mglB) to get a glucose utilization deficient strain， E.coli JH27071. The two resulting strains were co-cultured to form an E.coli synthetic microbial community. Shake flasks and 5 L fermenter experiments were carried out to optimize the inoculum ratio of the two strains of this synthetic microbial community for mixed sugar fermentation. Results: When using 60 g/L glucose and 40 g/L xylose for fermentation， with an initial inoculum ratio of 1∶50 between JH16031 and JH27071， initial OD600nm=0.5， the community has the the highest efficiency for sugar utilization， consuming 97% of total sugars in 84 h and ending the fermentation in 96 h. The L-lactic acid yield reaches 92 g/L， and sugar-acid conversion rate is 91%， with glucose consumption rate as 705 mg/(L·h)， xylose consumption rate as 435 mg/(L·h)， L-lactic acid productivity as 951 mg/(L·h). Conclusion: The constructed E.coli synthetic microbial community enables the simultaneous utilization of glucose and xylose for L-lactic acid fermentative production with mixed sugars as carbon sources， which may benefits the usage of low-cost lignocellulose in industrial fermentative process with improved sugar utilization efficiency.

Abstract:It is proposed to establish a synthetic route of pyruvate obtained from malic acid by whole cell biotransformation using Escherichia coli. With Escherichia coli BL21 (DE3) as the host， endogenous malice enzyme (ME) and aldose reductase (AR) from Candida boidinii were co-overexpressed on pET28a， and catalytic key factors such as cell concentration， substrate concentration， temperature and pH were investigated. Activities of malic enzyme from Escherichia coli and aldose reductase from Candida boidinii were (2.8±0.21)， (3.1±0.34) U/mL respectively. The suitable catalytic conditions were as follows， the cell concentration of bacterial OD600nm value was 30， the mass concentration of substrate malic acid was 30 g/L， the molar ratio of xylose to malic acid was 1.0， temperature was 40 °C， the pH value of the reaction system was 7.8， pyruvate yield was up to 23.16 g/L. This study provides a new method for the biological production of pyruvate.

Abstract:This paper's main aim has been to prepare an polypeptide-calcium-zinc chelate from coix seed and to investigate its structure. Bacillus subtilis and Streptococcus thermophilus were used for fermentation of coix seed (CS). Polypeptide from coix seed (CSP) was separated and purified by gel filtration chromatography and reversed-phase high performance liquid chromatography (RP-HPLC). The molecular weight of CSP was detected by Tricine-sodium dodecyl sulfate-polyacrylamide gel (Tricine-SDS-PAGE) electrophoresis. Taking the chelation rate of zinc and calcium as indicators， single factor and response surface methodology were used to determine optimum preparation conditions of coix seed polypeptide-calcium-zinc (CSP-Ca-Zn) chelate. Ultraviolet spectra， fourier infrared and fluorescent light spectra were applied to predict the structure of CSP-Ca-Zn. The results showed that four components were separated by Sephadex G-15. Among them， A3 showed the highest the chelating capacity of calcium and zinc. A3 was separated by RP-HPLC. The purity of CSP was as high as 93.91%， and its molecular mass was around 7.8 ku. The optimal chelate conditions were determined as follows: mass ratio of CSP to Ca-Zn 4.4∶1， mass ratio of calcium to zinc 1∶1， and pH 3.7. Under these conditions， the chelation rates of zinc and calcium were 52.63% and 63.79%， respectively. The principal binding sites of CSP with calcium and zinc were amino nitrogen and carboxylic acid group， and its spatial structure was also changed. This optimal chelate conditions could obtain CSP-Ca-Zn， which has provided technical reference for the development of new products of coix seed peptide and a new idea for food-borne organic calcium and zinc supplements.

Abstract:Utilizing Cyperus esculentus meal as raw material， soluble dietary fiber (SDF) was extracted from it using a composite enzyme method (α-amylase， glucoamylase and trypsin). The SDF was enzymatically modified by cellulase， and the enzymatic hydrolysis conditions of cellulase (enzyme addition amount， enzymatic hydrolysis temperature， enzymatic hydrolysis time， enzymatic hydrolysis pH value) were optimized. The content， physicochemical properties， structural characteristics and antioxidant capacity of SDF before and after modification were compared. The results showed that the optimum conditions for cellulase modification were as follows: pH 6.5， hydrolysis temperature 40 ℃， enzyme addition 0.9%， hydrolysis time 2.5 h， SDF content increased from 3.55% to 10.86%. By observing the ultrastructure， it was found that the modification changed the fiber structure， weakened the diffraction peak intensity， improved its structural characteristics， and improved the microstructure characteristics. In addition， cellulase modification increased the water holding capacity， swelling capacity and oil holding capacity of Cyperus esculentus meal SDF by 54.58%， 43.73% and 38.40%， respectively. When the mass concentration of SDF was in the range of 0.5-5 mg/mL， the scavenging ability of modified SDF on 1，1-diphenylpicrylhydrazyl (DPPH) radical， 2，2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical， hydroxyl radical (·OH) was significantly improved. The highest values were 42.87%， 44.05% and 41.46%， and the ability to reduce Fe3+ increased by 1.25 times at 5 mg/mL. This study provides a reference for further improving the development value of Cyperus esculentus meal and its application in human food and pharmaceutical industry.

Abstract:In order to clarify the effects of different germination treatment time on the structure and characteristics of zein in corn grains， this paper took zein in corn grains with different germination treatment time as the research object. Fourier infrared diffraction， X-ray diffraction， SDS-polyacrylamide gel electrophoresis， differential thermal scanning， free sulfhydryl group and disulfide bond were used to analyze the secondary structure， crystallinity， sulfhydryl group， disulfide bond， thermal properties and emulsification properties of zein during germination. The results showed that the secondary structure α-helix and β-corner structure of zein after germination were decreased by 8.05% and 9.08%， respectively， while the β-fold content was increased by 4%-23%. Meanwhile， the disulfide bond was broken after germination， and the content of free sulfides was significantly increased (P<0.05). The molecular weight of proteins also changed after germination. The bands of high molecular weight proteins migrated downward， while the content of low molecular weight proteins migrated upward and decreased. X-ray diffraction analysis showed that the crystallinity of zein changed after germination， and the peak at 9° tended to be gentle at the later stage of germination. The DSC results showed that the denaturation temperature of zein was increased by 6.43 ℃ on average. The emulsification and emulsification stability of the germinated zein were improved， and the emulsification index was increased by 10.53 m2/g at 72 h of germination， and the emulsification stability index was increased by 81.36 min at 60 h of germination compared with that at no germination. The results showed that proper germination treatment could modify the structure of zein and improve its physicochemical properties.

Abstract:Objective: The purpose of this study was to explore the effects of rice and brown rice germination on the cadmium content of parboiled rice， and optimize the technological conditions， so as to provide technical reference for reducing the cadmium content of parboiled rice. Methods: Xiangzaoxian 24 rice was used as the experimental material， three treatments of soaking without germination， soaking germination， soaking germination + secondary soaking were set up. The effects of soaking， germination and secondary soaking on the cadmium content of parboiled rice and brown rice were analyzed and compared. The single factor optimization and orthogonal experiments of citric acid concentration， soaking time and soaking temperature were carried out for the germination process of brown rice with good effect of reducing cadmium content. Results: The effect of reducing cadmium content of brown rice sprouting steamed rice was better than that of rice germinating. After optimizing the secondary soaking process of brown rice germination， the optimum process was obtained as follows: citric acid concentration 0.15 mol/L， soaking time 24 hours， soaking temperature 35 ℃. Conclusions: Germination could reduce the binding ability of cadmium and protein， and the cadmium content decreased significantly after secondary soaking. Compared with rice germination treatment， the cadmium content of brown rice parboiled rice was lower. The optimum combination of cadmium content of brown rice was 56.34%.

Abstract:The effect of frying on the flavor characteristics and dough properties of oat flour was studied. Oat flour was categorized into raw oat flour， semi-cooked oat flour and cooked oat flour according to the degree of frying. The flavor components were determined by electronic nose， and principal component analysis was used to comprehensively determine the flavor characteristics of oat doughs with different treatments， and to study the physicochemical properties of oat doughs under different frying degrees and temperatures of dough water. The results showed that the content of straight-chain starch of oat flour increased significantly(P<0.05) with the increase of frying degree， and the solubility and swelling degree showed a tendency of increasing and then decreasing with the prolongation of time； the onset temperature of oat flour after frying was reduced to 60.07 ℃， and the peak temperature and enthalpy value decreased gradually， and frying did not change the crystalline structure of the oat starch. Scanning electron micrographs showed more depressions on the surface of starch granules of cooked oat flour， and the dough cohesion increased with the increase of the temperature of the mixing water. Aldehydes and alkane aromatic components increased significantly in the fried samples and in the doughs prepared with hot water at 100 ℃. The results showed that the doughs were more aromatic than the fried samples， and the aldehydes and alkanes increased significantly in the fried samples. The study showed that the fried oat flour had the best processing performance， the best dough flavor and the best dough physicochemical properties.

Abstract:It was difficult to remove bones from chicken feet by mechanization. The reason for this result was that the peeling characteristics were not clear and the geometric shape was irregular during the processing. Firstly， the digital model and reference coordinate system of chicken feet and tarsometatarsal bones with statistical significance were established in the paper. Under this coordinate system， the peel strength of chicken feet in all directions and the corresponding peel residue rate were determined， and the factors affecting the peel strength were analyzed， with the peel strength as the measurement index. The results show that the overall trend of axial peel strength curve is U-shaped， and the maximum peel strength is 3.23 kN/m. The circumferential peel strength curve is mostly zigzag at the top of tarsometatarsal bone， and the maximum peel strength is 5.12 kN/m. The extraosseous tissue shows the characteristics of layering， and there is delamination phenomenon during the peeling. The biological structure and composition at different interfaces of tarsometatarsal bone have different effects on the interface peeling strength. The peeling strength at the metatarsal groove is the lowest. The layered characteristics of the extraosseous tissue at the trochlear notch do not affect the peeling strength， and it is isotropic in the orthogonal direction. There is obvious anisotropy in the peeling strength at the ligament ridge and cup shaped concave. Axial peeling strength and peeling residual rate are better than circumferential peeling， which indicates that axial peeling is the best choice in actual chicken feet peeling.

Abstract:Dry ice spraying is used for quick freezing of diced mango， and the effects of different arrangements， hole ratios， hole shapes， and diameters of material tray holes on the cooling rate and freezing uniformity of diced mango are studied. Use Comsol Multiphysics to simulate the central temperature distribution and time required for diced mango to reach freezing requirements under different conditions. The results showed that the material tray with a fork arrangement， a hole opening rate of 42%， a circular hole shape， and a hole diameter of 3 mm had the best quick freezing effect. According to the verification experiment， the errors of the center temperature and surface temperature of diced mango reaching the requirements for quick freezing are 5.3% and 7.5%， respectively. In terms of freezing uniformity， the error of the average temperature difference is 8.3%. After thawing， the texture characteristics of diced mango were determined to show a significant decrease in hardness and chewiness， while the decrease in chromaticity， cohesiveness， and elasticity was relatively small， meeting the quality requirements of frozen mangoes. The research results provide reference for further development of energy-saving and environmentally friendly dry ice frozen diced mango equipment.

Abstract:In order to investigate the effect of pulse ultrasonic (PU) duration on the physicochemical properties of jujube slices and the characteristics of ultrasonic liquid， Huizao was selected as the test materials. Huizao slices were treated by PU with different durations (15， 30， 60 s) for 5 h， which were sampled and analyzed at 1， 2， 3， 4， 5 h， respectively. The color， water status， texture and microstructure of Huizao slices were measured， as well as the total soluble solids (TSS)， color， turbidity and conductivity of ultrasonic solution. Results showed that with the increasing in PU time， free water instead of bond water was considered as the most important water for Huizao slice. Huizao was expanded by water adsorption， with a significant increase trend in L (42.88 to 50.71) and ?AE (3.69 to 9.85) and a remarkably decrease in a (19.88 to 14.70) and b(22.39 to 19.03). The microchannel was produced by the PU， with the increase in processing cycles and pulsed duration， the microchannel became bigger and more， accompanied with the decreased chewiness， springiness and resilience. It was found that in the initial phase (1-2 h) the color (AE: 0-26.69)， total soluble solids (TSS， 0-6.1 °Brix)， conductivity (0-257.54 μs/cm) and turbidity (0-8.81 NTU) gradually decreased because of the fast mass transfer resulted from the PU with long duration (30 s and 60 s). In the later phase(3-5 h)， the most obvious changes were shown in 15 s group. At the end， all the L values were 100， while a vales and b values were approached to the initial phase of ultrasonic solution. Along with the transfer balance， the TSS in the 30 s and 60 s group was 0 °Brix. Therefore， the degree of mass transfer could be evaluated by the changes in characteristics of Huizao slices and ultrasonic solution， which could adapt to different needs in the food industry.

Abstract:The characteristics of raw material glutinous rice are very important for the frozen rice dumpling's quality. To investigate the influence of the powder characteristics of different varieties of glutinous rice on the quality of frozen rice dumplings produced by a new wet process. In this paper， eight kinds of glutinous rice were selected and their basic components， pasting characteristics and thermodynamic properties were determined， and the quality indexes of the wet quick-frozen rice dumplings were also determined. The relationship between the characteristics of glutinous rice flour and the quality of wet quick-frozen rice dumplings was systematically studied using principal component and correlation analysis. The results showed that for the principal component analysis， the first principal component， which reflects the pasting characteristics of glutinous rice flour and the textural characteristics and moisture distribution of rice dumplings， plays an important role in the evaluation and selection of glutinous rice flour； for the correlation analysis， the pasting temperature and hardness were significantly and positively correlated， and the paste temperature， peak viscosity， final viscosity， and reversibility were significantly and positively correlated； glutinous rice flour containing more than 0.8% fat， the swelling power index is between 10.53 g/g and 12.65 g/g， the water solubility index is between 16.33% and 19.77%， and the pasting temperature is between 71.00 ℃ and 72.97 ℃. Glutinous rice varieties with peak viscosity between 1 892 cp and 2 124.33 cp， a breakdown value between 834.00 cp and 880.67 cp， and a setback value between 240.33 cp and 248.67 cp are more suitable for making wet dumplings. On the whole， among the eight varieties， the wet quick-frozen rice dumplings made from Vietnamese glutinous rice and the Northeast glutinous rice were more stable in quality and had a more desirable taste. The findings of the study can provide some theoretical reference for the selection of glutinous rice flour in the production of the new process of wet quick-frozen rice dumplings.

Abstract:In this study， ACE inhibitory peptides were isolated and purified by ultrafiltration and strong anion exchange chromatography， and their peptide sequences were identified by LC-MS/MS. Fourier transform infrared spectroscopy， enzyme reaction inhibitor kinetics， MTT assay and molecular docking technology were used to analyze the secondary structure characteristics， in vitro activity and binding mechanism with ACE. The results showed that the activity of < 3 ku ultrafiltration fraction was better (IC50 value: 0.380 mg/mL)， and the activity of F-a fraction was the best (IC50 value: 0.159 mg/mL) after ion exchange chromatography. Four peptide sequences were identified by LC-MS/MS， and bioinformatics analysis further confirmed that the peptide PGDVF was a potential ACE inhibitory peptide with an IC50 value of (0.56 ± 0.1) mmol/L. the secondary structure analysis showed that PGDVF was composed of α-helix， β-sheet， β-turn and random coil， and its inhibition model may be mixed. The peptide concentration less than 1 mg/mL was basically non-toxic to HepG-2 cells. Molecular docking showed that PGDVF could be closely combined with ACE enzyme through hydrogen bond and hydrophobic force， thus effectively inhibiting ACE activity. In summary， this study can provide reference for the development and utilization of Prinsepia utilis decompression peptide.

Abstract:In order to improve the added value of camellia seed cake， camellia seed cake protein was hydrolyzed with complex protease， the hydrolysates were purified by ultrafiltration and Sephadex G-25 gel chromatography， and the peptides with high antioxidant activity were obtained by LC-MS/MS sequence identification combined with PeptideRanker database screening. The effects of different temperature， pH， metal ions and in vitro simulated gastrointestinal digestion on the activity of antioxidant peptides were explored. The results showed that four components (F1-F4) were obtained by ultrafiltration and Sephadex G-25 gel， the fraction F4 had the highest activity with ABTS and DPPH radical scavenging rates of (67.56±0.32) % and (52.40±1.64) %， respectively. Three antioxidant peptides LCDQCPPHA (LC-9)， ATNPPCCQP (AT-9)， and TSCSSPSYPFQ (TS-11) with high activity were obtained after amino acid sequence identification， PeptideRanker prediction and activity verification. AT-9 and LC-9 exhibited good thermal stability， and their ABTS and DPPH scavenging activities do not change significantly in the range of pH 3-9. Among the five metal ions， Cu2+ had the most significant effect on the antioxidant activity of three peptides. When Cu2+ concentration was 2 mmol/L， the ABTS and DPPH scavenging activity retention rates of LC-9 were (23.47±0.61)% and (44.57±0.58)%， respectively. In addition， AT-9 showed the highest retention of antioxidant activity after simulated gastrointestinal digestion in vitro， the ABTS and DPPH scavenging activity retention rates were higher than 90%. In summary， among the three antioxidant peptides， AT-9 showed high activity and stability， which can be applied in the field of food.

Abstract:Objective: Cow's milk allergy(CMA) is the most common type of food allergy in infants and young children. Infants with milk allergy need to use low-allergenic hydrolyzed cow milk protein formula for the prevention and management. Although protein allergen levels can be reduced through enzymatic hydrolysis， depending on the type of enzymes used and the various filtering methods， residual antigenic epitopes can still cause food allergies. Therefore， the purpose of this work was to develop a quick and accurate method to assess the immunoreactivity of hydrolyzed cow's milk protein infant formula powder. Methods: Firstly， a direct dot-immunobinding blot assay was used to gauge the samples' immunoreactivity with serum samples from allergic children. Subsequently， an indirect competitive dot-immunobinding blot assay was utilized， using commercially available unhydrolyzed whole protein milk powder as a positive control and other milk product samples as competitive antigens， to evaluate the binding capacity of hydrolyzed milk protein infant powder to serum immunoglobulin E (IgE). Finally， direct， and indirect competitive enzyme-linked immunosorbent assay (ELISA) were also used to validate and confirm the results. Results: The study's findings demonstrated that partially hydrolyzed formula can still bind IgE to induce allergic reactions， while extensively hydrolyzed formula is not immunoreactive. This study provides a new approach for the preliminarily evaluation of the allergenicity of milk protein products using limited serum samples from infants and young children with allergies.

Abstract:Exopolysaccharides， as a kind of important surface molecule of Lactiplantibacillus plantarum (L. plantarum)， have attracted much attention in various fields. Their biosynthesis is mainly regulated by EPS biosynthesis gene clusters. Different L. plantarum strains have different EPS biosynthesis gene clusters， and the resulting exopolysaccharides exhibit different composition and structure. These exopolysaccharides affect the interaction between microbial hosts in a strain specific manner， thus showing good biological functions such as anti-oxidation， anti-tumor and immune regulation. This article summarized the basic characteristics of exopolysaccharides of L. plantarum and reviewed the synthesis and biological functions of exopolysaccharides of L. plantarum， with a view to providing research ideas for analyzing the relationship between genetic information， physicochemical characteristics and physiological functions of the exopolysaccharides biosynthesis and clarifying the mode of probiotic effect of L. plantarum.

Abstract:Extracellular vesicles (EVs) are vesicle complex secreted by animal and plant cells， and exert a variety of physiological activities due to rich in multiple active components， such as lipids， proteins and RNA. Inflammation is a kind of immune response caused by the external stimulation， and chronic inflammation occurs when the balance of pro-inflammatory factors and anti-inflammatory factors is disrupted. Studies have shown that exosome-like nanovesicles (ELNs) in plant-derived EVs and milk-derived EVs contain different kinds of active components， which can delay the progression of inflammatory response and the occurrence of inflammation related diseases by inhibiting the secretion of pro-inflammatory cytokines， and up-regulating the expression of anti-inflammatory factors and immune cytokines. Accordingly， the extraction and characterization methods of plant-derived ELNs and milk-derived EVs were summarized in this review. Importantly， their roles in regulation of inflammation from the aspects of inhibition of NF-κB pathway， oxidative stress and related MAPK pathway conduction， regulation of intestinal microbial composition and intestinal stem cell growth， and controlling of macrophage growth were explored. The review will provide reference for further exploring the biological activities of plant-derived ELNs and milk-derived EVs.

Abstract:Pea protein， a plant-based protein sourced from Pisum sativum， is distinguished by its high safety， nutritional efficacy， and cost advantages. This protein type has been the subject of growing interest due to its favorable nutritional profile and affordability， making it a viable alternative for a broad consumer base， including those following vegetarian or vegan dietary practices. In recent years， the field of bioactive peptide research has witnessed a surge in the exploration of peptides with biological activities derived from pea protein. The development and investigation of these peptides are of significant importance， as they not only represent a high-value application of plant proteins but also contribute positively to human health maintenance. This review delves into the bioactivity and mechanism of action of pea peptides， with a specific focus on the effects observed both in vivo and ex vivo， as well as the associated regulatory mechanisms and key signaling pathways. The documented bioactivities of pea peptides include， but are not limited to， antioxidant capabilities， auxiliary blood pressure reduction， glycemic control， antimicrobial properties， immunomodulatory effects， anti-tumor potential， intestinal flora regulation， and the promotion of probiotic growth. Furthermore， this review anticipates and proposes future research directions for pea peptides， aiming to offer a framework that guides the deeper investigation and holistic application of these bioactive peptides in nutritional science and public health.

Abstract:Hyaluronic acid (HA) is a non-sulfated glycosaminoglycan. After HA was approved to become a ‘new food ingredient’ in 2021， it provoked the widespread interest from both food researchers and industrial field. However， in recent years， more and more research has shown that the biological activity of HA can haveeffecton pro-inflammatory or anti-inflammatory aswellas pro-proliferation or anti-proliferation according to its different molecular weight. Therefore， in order to efficiently and accurately improve the application value of HA in food health industry， it is necessary to comprehensively conclude and summarize the study progress of HA in food science and technology， according to its differences in molecular weight. In views of this idea， this paper， based on the overview of developing progress of HA application， focuses on preparation， cell activity and absorptionof HA with different molecular weights. And it describes the modulatory effect of HA towards intestinal tract from two dimensions， which are homeostasis maintenance and inflammation regulation， aiming to fully explore the potential of HA in the field of nutrition and health industry.

Abstract:DHA (Docosahexaenoic acid)， a polyunsaturated fatty acid， has many physiological functions， such as promoting brain growth and development， preventing cardiovascular diseases and participating in immune regulation. However， it is extremely unstable and easily affected by light， heat， water， CO₂ and other factors， leading to its oxidation and deterioration. There are many studies on the steady delivery technology of algae oil DHA at home and abroad. Microcapsule technology is one of the more mature methods. It is widely used and can effectively enhance the delivery capacity， storage stability， and bioavailability of algae oil DHA. In this paper， the source， physical and chemical properties， biological activity and delivery system of algae oil DHA were summarized， and the steady-state targeted delivery technology of algae oil DHA microcapsules was emphatically discussed， including the preparation method， delivery system， delivery mechanism and influencing factors of algae oil DHA microcapsules， to provide some theoretical basis and reference for broadening the application range of algae oil DHA in food field.

Abstract:Heat-resistant protease secreted by psychrophilic bacteria can reduce the quality of dairy products and has attracted extensive attention. The protease secreted by psychrophiles is heat resistant and can even retain partial activity after UHT treatment. The common exogenous thermostable protease in raw milk is the extracellular protease AprX secreted by Pseudomonas， so a comprehensive understanding of the biological properties， proteolytic potential and regulation of the protease AprX will help to find ways to control psychrophilic protease. In this paper， the latest research progress and control methods of protease AprX are reviewed， and new ideas for the control of protease AprX are provided.

Abstract:Oxidation is a key factor influencing the quality of meat and its processing performance. It mainly comes from lipid oxidation and protein oxidation， which occurs in the ripening of fresh meat after slaughter and during meat processing and storage. The effects of lipid oxidation and protein oxidation on meat quality in recent years were reviewed in this paper. This paper not only analyzes the internal mechanism of the oxidation of lipid and protein in meat， but also expounds the various factors that cause the oxidation of lipid and protein. The effects of lipid oxidation on meat color， flavor， nutritional value and other qualities and the effects of protein oxidation on meat color， texture， water holding capacity， flavor， nutritional value， digestibility， and other qualities are also analyzed in detail. In addition， the control measures to reduce meat oxidation were put forward. These are hoped to provide theoretical reference for improving meat quality.

Abstract:Whole grain foods are known to be beneficial to health， however， the factors including poor processing characteristics and sensory attributes， limit industry development of whole grain. At present， several physical treatments have been shown to improve the processing and edible characteristics of whole grain. However， there are still technical limitations in the improvement of flavor quality and retention of nutritional components of whole grains. In this background， extensive research has shown that bioprocessing technologies can modified the molecular structure， physical and chemical properties of whole grains by exogenous and endogenous enzyme. These changes can markedly elevate nutrient content and bioavailability of whole grains， and improve sensory attributes of whole grains foods. Bioprocessing involves fermentation， sprouting， enzymatic hydrolysis and other technologies， which is regarded as a major modification mean of whole grain processing in the future. This article aimed to comprehensively review the applications of bioprocessing technologies in whole grains. The application of fermentation， sprouting and enzymatic hydrolysis， which were mainly used in whole grain processing， were introduced in this paper. The advantages of three bioprocessing technologies in improving the nutritional efficacy， sensory attributes and reducing anti-nutritional factors of whole grains were discussed. Furthermore， future perspectives in whole grain bioprocessing technologies and product development are discussed. The study can provide references for the future development of whole grain industry in China.

Abstract:As the main phenolic acid in tea-leaves， gallic acid all showed increasing trends during pile-fermentation， anaerobic fermentation and aging storage， and had closely connection with the hydrolyzation of ester catechins. Due to the secreted extracellular enzymes， such as tannase， Aspergillus niger， Eurotium cristatum， Aspergillus fumigatu， Aspergillus tamarii and Aspergillus pallidofulvus promoted the biosynthesis of gallic acid during the inoculated fermentation. Additionally， Bacillus subtilis and Lactobacillus plantarum both could secrete tannase to enhance gallic acid content in the submerged fermentation. This article reviewed the lasted literature at home and abroad to explore the impacts of microorganisms and released extra-cellular enzymes on gallic acid metabolism. This paper summarized the research progress about gallic acid metabolism during tea-leaves microbial fermentation， and elaborated the biosynthesis mechanism and health efficacy of gallic acid， which would contribute to the research about the regulation mechanism of gallic acid metabolism under effects of microorganisms.

Abstract:Since scientists began to explore the relationship between gut microbiota and human health in the 19th century， and with the introduction of new concepts such as the ‘gut-brain axis’ and ‘gut-X axis’ in recent years， the impact of gut microbiota on human health has been an undisputed fact. However， the composition of human gut microbiota is subject to geographic and individual variability， making it susceptible to the influence of extrinsic factors (such as diet， medications， and exercise) and intrinsic factors (such as race， age， and blood type). Therefore， there is no universally accepted definition of ‘healthy human gut microbiota’ both domestically and internationally. Studies have shown that cornerstone species in the healthy human gut play a significant role in the species diversity and functional diversity of gut microbiota， while the imbalance in gut microbiota will cause a series of health problems， which can be regulated by improving the dietary nutritional structure， lifestyle， and supplementing probiotics and prebiotics. Based on scientific literature both domestically and internationally， and through research and analysis of the main factors affecting the gut microbiota， this paper summarizes the main characteristics of the human gut microbiota and establishes a consensus， aiming to provide a reference for the further exploration of ‘healthy gut microbiota’ and the development of related technologies and industries.