Journal of Chinese Institute of Food Science and Technology (International standard serial numbering ISSN 1009-7848; Chinese numbering CN 11-4528/TS) is published monthly by Chinese Institute of Food Science and Technology (CIFST). As an official magazine of the institute, it aims to present up-to-date progress of research and development in food science and technology being the sound base of modern food industry in China, and to promote the academic exchange for domestic and international food professionals. It represents the development level of China's food science and technology, reflecting new concepts, new achievements, and new developments and academic level in food science and technology and its interdisciplinary fields. It is China's authoritative academic journal widely recognized by food science and technology workers. It has been rated as an excellent journal in terms of social benefits and publishing quality by the China Association for Science and Technology for several consecutive years.

Journal of Chinese Institute of Food Science and Technology is the food publications on behalf of the Chinese food industry and the level of science and technology core journals of science and technology of China and the Chinese core journals. It has been included by many famous domestic and foreign literature retrieval institutions such as the Engineering Index (EI), Chemical Abstracts (CA), Food Science and Technology Abstracts (FSTA), Scopus, Chinese Science Citation Database (CSCD) journal, JSTChina, etc. The regular contents of the journal include original study reports, reviews, professional’s forum, academic activities, technology news, CIFST information etc. The topics cover food chain related areas: Raw material, ingredient, technology, packaging, machinery, detection methods, safety and security, circulation, comprehensive utilization, new product studying achievement, experiment and research report, monographic thesis of food and food industry development, and the review of international food consuming trends, food science and technology development, food policy and regulation.

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    Commissioned Contributions
    Large-Model-Driven Advances in Gene Editing Technologies and Their Applications
    SONG Xin, WANG Youjun, AI Lianzhong
    2025,25(12):1-11, DOI: 10.16429/j.1009-7848.2025.12.001
    [Abstract] (85) [HTML] (23) [PDF 59.63 K] (130)
    Abstract:
    With the continuous development of genome editing technologies， from early zinc finger nucleases (ZFNs) and TALENs to CRISPR-Cas9-based systems and their derivatives， including base editors， prime editors， and CRISPR-associated transposases(CAST)， the precision， programmability， and functional diversity of genome editing have greatly improved. However， current tools still face challenges in stable editing efficiency， off-target control， adaptability to targets and cellular contexts， and predictability of outcomes. Traditional trial-and-error optimization is increasingly inadequate for engineering and large-scale applications. Recently， the rapid development of large language models， protein language models， and deep learning provides a new computational paradigm for rational design and optimization of genome editing systems， showing potential in food science and synthetic biology. These models can learn intrinsic patterns from large-scale sequence， structure， and functional data， predict editing efficiency and off-target risks， optimize guide RNAs and editors， and assist in developing new genome editing tools， improving controllability， safety， and research efficiency. This review summarizes the applications of large models in CRISPR systems， base editors， prime editors， and CAST systems， and highlights their applications in food science， aiming to provide theoretical reference and methodological support for intelligent design and engineering of genome editing tools.
    Fundamental Research
    Antibacterial Efficacy and Mechanism of Thyme Oil Nanoemulsions on Escherichia coli O157:H7
    GUO Mingming, YANG Zhehao, HE Qiao, Balarabe B. ISMAIL, ZHANG Xinhui, LIU Donghong
    2025,25(12):12-22, DOI: 10.16429/j.1009-7848.2025.12.002
    [Abstract] (66) [HTML] (17) [PDF 50.76 K] (130)
    Abstract:
    In this study， Tween 80， sodium dodecyl sulfate (SDS) and cetylpyridine chloride (CPC) were used as emulsifiers to prepare thyme essential oil nanoemulsions (TEON) by ultrasonic nano-emulsification method. Moreover， the antibacterial effect and mechanism of TEON towards Escherichia coli O157:H7 were studied by analyzing the structure and function of bacterial cell membrane， together with ATPase activity and intracellular ROS. According to our results， three nanoemulsions showed significant differences among the alteration of function and structure of bacterial cell membrane， ATPase activity and ROS production. TEON-T80 significantly destroyed bacterial outer membrane permeability and fluidity， as well as inhibited the activity of ATPase； TEON-SDS showed excellent antibacterial effect， reducing E. coli by 8.17 lg (CFU/mL) within 40 minutes. In addition， TEON-SDS can also disturb the permeability of the bacterial outer and inner membrane， destroyed the outer membrane fluidity and ATPase activity； By contrast， the positively charged TEON-CPC significantly reduced the bacterial outer membrane fluidity and ATPase activity， generated a large amount of intracellular reactive oxygen species (ROS)， and destroyed the bacterial membrane structure. In conclusion， the antibacterial effect and mechanisms of three nanoemulsions were analyzed and compared， which provided a theoretical basis for the application of essential oil nanoemulsions in the control of foodborne pathogens.
    Studies on the Stability of Coenzyme Q10 Nanoemulsion
    XU Zhili, JIA Yuejuan, GE Peng, ZHANG Zhupeng, ZHAN Yue, SUN Jianfeng
    2025,25(12):23-31, DOI: 10.16429/j.1009-7848.2025.12.003
    [Abstract] (52) [HTML] (14) [PDF 38.13 K] (115)
    Abstract:
    As a lipophilic antioxidant， coenzyme Q10 (CoQ10) has limited applications due to its low water solubility and instability. In this study， using potato protein (PP) and sodium alginate (SA) as carriers， a multi-layered SA-PP-CoQ10 nanoemulsion was prepared by the reverse emulsification method， and the droplet size， stability and formation mechanism of this nanoemulsion were analyzed. The results showed that the particle size of the SA-PP-CoQ10 nanoemulsion was in the range of 343-424 nm. When the concentration of added SA was 0.3%， the turbiscan stability index of the nanoemulsion decreased and the viscoelasticity increased， Specifically， the Elastic modulus was determined to be 2.2×10-3 nm-2 and the viscous modulus 1.6×10-3 nm-2·s， indicating that the nanoemulsion improved the physical stability of CoQ10. According to spectral analysis， the addition of SA changed the microscopic environment of the hydrophobic residues. Molecular docking simulations illustrated that hydrogen bonds， hydrophobic interactions and electrostatic interactions jointly promoted the binding among SA， PP and CoQ10 and improved the stability of the emulsion. This study provides a new strategy for the development of nano-carriers for CoQ10 with excellent encapsulation performance and stability.
    Hypoxic Activation of Endoplasmic Reticulum Ca2+ Release Mediates the Mitochondrial Pathway to Affect the Tenderness of Yaks and the PI3K/AKT Signaling Pathway Regulates HIF-1α during Postmortem Aging
    LIU Xu, ZHANG Youwen, LI Weijie, YANG Jing, XIN Keqi, YU Qunli
    2025,25(12):32-45, DOI: 10.16429/j.1009-7848.2025.12.004
    [Abstract] (55) [HTML] (14) [PDF 51.42 K] (121)
    Abstract:
    To explore the effect of hypoxia on postmortem muscle aging in yaks， the expressions of phosphorylated protein kinase (p-Akt)， hypoxia-inducible factor (HIF-1α)， and ryanodine receptor (RyR) were investigated. Additionally， the regulatory roles of endoplasmic reticulum(ER) Ca2+ release and adenosine monophosphate-activated protein kinase (AMPK) activity on the tenderness of yak meat were studied. The results showed that hypoxia increased the expressions of p-Akt and HIF-1α， while in the LY294002 + Wortmannin treatment group， the expressions of p-Akt and HIF-1α were significantly decreased， indicating that the PI3K/Akt signaling pathway was involved in the regulation of HIF-1α expression. Meanwhile， the expression of RyR increased with the increase of HIF-1α expression and decreased synchronously when HIF-1α expression was inhibited (P<0.05). Moreover， with the increase of HIF-1α expression， AMPK activity and CaMKKβ expression significantly increased (P<0.05). The expression of mitochondrial permeability transition pore (MPTP) gradually increased within the first 12 h and then decreased. With the increase of HIF-1α expression， mitochondrial Ca2+ concentration and apoptosis rate decreased， while shear force increased (P<0.05). Conclusion: The PI3K/Akt signaling pathway induced by hypoxia leads to the accumulation of HIF-1α. HIF-1α mediates the inhibition of Ca2+ release， which in turn inhibits the apoptosis of muscle cells during the post-mortem maturation process of yaks， resulting in a deterioration of the tenderness of yak meat.
    Construction of Rice Protein-Mung Bean Protein Co-assembled Structural Complex and Its Properties
    JIANG Weiwei, WANG Xufeng, XU Qiancheng, WU Taoying, HE Xiaohong, CHENG Yunhui
    2025,25(12):46-57, DOI: 10.16429/j.1009-7848.2025.12.005
    [Abstract] (51) [HTML] (12) [PDF 51.58 K] (120)
    Abstract:
    To enhance the solubility of rice protein and improve its processing properties， this study constructed a rice protein-mung bean protein co-assembled structure complex using heterologous co-assembly technology and explored its solubilization mechanism for rice protein. The results showed that heterologous co-assembly treatment significantly reduced the particle size of rice protein， forming co-assembled particles of 50-400 nm. When the ratio of rice protein to mung bean protein was 1∶1， the solubility of the co-assembled structure complex reached (86.81 ± 0.18)%， which was 4.18 times higher than that of pure rice protein (16.75 ± 0.21)%. Fluorescence quenching and fourier transform infrared spectroscopy analysis indicated that hydrophobic interaction was the dominant force driving the co-assembly of the two proteins， while hydrogen bonding and electrostatic interaction contributed less. The improved solubility further enhanced the emulsifying and foaming properties of the complex. The foaming ability and foaming stability of the co-assembled structure complex were increased to (85.90 ± 13.34)% and (93.34 ± 2.02)% respectively (when the composite ratio was 1∶1.5)， the emulsifying activity was increased to (18.30 ± 0.19) m2/g (when the composite ratio was 1∶1.5)， and the emulsifying stability was increased to (83.81 ± 2.43) min (when the composite ratio was 1∶0.5). The heterologous co-assembly of rice protein and mung bean protein effectively improved the solubility and processing properties of rice protein， providing an important theoretical basis and technical guidance for expanding the application range of rice protein in food processing.
    Exploring the Formation Mechanism of BSA-Flavonoid Complexes by Multispectral Method Combined with Molecular Dynamics Simulation
    ZHANG Xuan, YU Zenghui, WANG Kunshan, ZHOU Suzhen, FAN Jinbo
    2025,25(12):58-70, DOI: 10.16429/j.1009-7848.2025.12.006
    [Abstract] (42) [HTML] (15) [PDF 42.25 K] (117)
    Abstract:
    Objective: To investigate the mechanism of quercetin (Que)， baicalin (Bai)， fisetin (Fis) and bovine serum albumin (BSA) forming BSA mono-， di-， tri ligand complexes. Method: The formation mechanism of BSA flavonoid complexes was investigated using UV visible absorption spectroscopy， fluorescence spectroscopy， Fourier transform infrared spectroscopy， Raman spectroscopy， and other methods； The changes in thermal stability of BSA were studied using DSC； The changes in crystallinity and solubility of flavonoids after binding BSA were investigated using XRD； Observe the morphology of BSA flavonoid complex by scanning electron microscopy； Exploring the dynamic binding of flavonoids and BSA through molecular dynamics simulation. Result: The hydrophobicity of the BSA aromatic amino acid residue microenvironment gradually increased with the increase of flavonoid content； During the formation of BSA triple ligand complexes， the content of alpha helices gradually decreases， ultimately reaching only 20.90% ± 0.019 and 30.07% ± 0.008， respectively； BSA single and triple ligands have a stabilizing effect on the conformation of BSA， and the g-g-g content of BSA can be increased from 62.04% ± 0.023 to 77.30% ± 0.028. BSA dual ligands as a whole have a negative effect on the conformation stability of BSA； The addition of flavonoids reduces the thermal stability of BSA， with BSA triple ligand showing the worst thermal stability. The thermal denaturation temperature of BSA decreases from (145.63 ± 6.2) ℃ to (132.19 ± 5.4) ℃； Flavonoids are in an amorphous state in BSA， and their crystallinity decreases. As the number of ligands increases， the solubility of flavonoids is further improved； The increase in the amount of flavonoids disrupts the smooth surface of BSA， making it loose， and even the BSA triple ligand exhibits a scale like crystal structure； The binding process between flavonoids and BSA is relatively stable， and the stability of BSA is enhanced， with BSA triple ligand having the best stability. Conclusion: Que， Bai， and Fis， when acting alone or co loaded onto BSA， will affect each other's structure and properties. The degree of influence varies depending on the number of ligands.
    Effects of Ultrasonic on the Structure， Degradation Dinetics and Antitumor Activity of Polysaccharide from Dendrobium officinale (Orchidaceae)
    ZHANG Youyuan, WANG Qiong, GU Zhenghua, WANG Jiayu
    2025,25(12):71-79, DOI: 10.16429/j.1009-7848.2025.12.007
    [Abstract] (42) [HTML] (14) [PDF 41.89 K] (118)
    Abstract:
    Dendrobium officinale polysaccharides exhibit multiple biological activities. This study employed methods including high-performance gel filtration chromatography， Fourier transform infrared spectroscopy， and cell culture to investigate the effects of ultrasonic treatment on the molecular weight， structure， and anti-tumor activity of polysaccharides. The results indicated that the average molecular weight (Mw) of D. officinale polysaccharide (DOPS) decreased significantly at various ultrasonic intensities. A greater reduction in intrinsic viscosity and Mw was caused by a higher ultrasonic intensity. In FTIR analysis， ultrasonic treatment could not significantly alter the primary chemical structure of DOPS. The degradation kinetics model was fitted to (1/Mt-1/M0) with ultrasonic intensity 170 W/cm2 and 226 W/cm2. It is noteworthy that the degradation kinetics model of DOPS was more fitted to ln(Mt/M0) with ultrasonic intensity 113 W/cm2. Antitumor activity of DOPS was enhanced by ultrasonic treatment， and maximal inhibitory rates of A431 and MDA-MB-231 tumor cells were 85.8% and 88.6% with 113 W/cm2 (20 mins' treatment). The results suggested that ultrasound treatment is an effective approach to decrease the Mw of DOPS and increase the antitumor activity with only minor structural destruction. This study provides a theoretical basis for the wide application of DOPS in the fields of food， medicine， and health products， and provides a theoretical basis for ultrasound assisted extraction and ultrasound degradation of polysaccharides.
    The Antioxidant and Lipid-lowering Activities of Flavonoids Extracted from Seabuckthorn Pomace in Vitro
    ZHAO Xindan, GE Sufen, GAO Yan, LI Qian, ZHANG Dongwei
    2025,25(12):80-89, DOI: 10.16429/j.1009-7848.2025.12.008
    [Abstract] (58) [HTML] (18) [PDF 48.22 K] (127)
    Abstract:
    In order to explore the antioxidant and hypolipidemic activities of flavonoids from seabuckthorn pomace extract in vitro， the antioxidant activity in vitro was evaluated by electron transfer mechanism (SET) and hydrogen atom transfer mechanism (HAT)， the in vitro test was used to simulate the gastrointestinal digestion environment of human body， and the hypolipidemic activity in vitro was evaluated by cholate binding capacity and cholesterol adsorption capacity. This study also compared the antioxidant and lipid-lowering activities of different polar extracts， and analyzed their chemical composition using high-performance liquid chromatography-mass spectrometry technology. The results showed the IC50 values of DPPH and ABTS free radical scavenging ability of flavonoids extract from seabuckthorn pomace were 30.491 μg/mL and 50.053 μg/mL. The IC50 values for the oxidation inhibition ability and phospholipid oxidation inhibition ability of linoleic acid extracted from seabuckthorn pomace flavonoids were 75.28 mg/mL and 66.16 mg/mL， respectively. The IC50 values of the flavonoid alcohol extract from seabuckthorn pomace for the binding ability of sodium taurocholate， sodium glycocholate， and sodium cholate were 3.09， 1.77 mg/mL， and 2.32 mg/mL， respectively. The IC50 values for cholesterol adsorption capacity under pH 2 and pH 7 conditions were 31.62 mg/mL and 9.69 mg/mL， respectively. The ethyl acetate extract had stronger DPPH radical scavenging ability and sodium glycocholate binding ability. A total of 18 flavonoids were identified in the ethyl acetate extract of seabuckthorn pomace， among which isorhamnetin， quercetin， and kaempferol had higher contents. The research results indicate that the in vitro antioxidant activity of seabuckthorn pomace flavonoids is mainly based on electron transfer， and the in vitro lipid-lowering activity is mainly based on the bile salt binding ability. The active substances are mainly concentrated in the medium polarity sites， with isorhamnetin being the most important flavonoid substance. This study provides a theoretical basis for the application of flavonoid extract from seabuckthorn pomace in natural antioxidants and auxiliary lipid-lowering health products.
    Nutrition and Functions
    Effect of Hemp Seed Extract on the Defecation and Antioxidant Capacity in Mice
    HU Bo, TANG Xiaoshu, CHEN Xuemei, LU Wenwei
    2025,25(12):90-97, DOI: 10.16429/j.1009-7848.2025.12.009
    [Abstract] (49) [HTML] (18) [PDF 38.95 K] (119)
    Abstract:
    Hemp seeds are rich in functional substances such as proteins， fatty acids and their esters， flavonoids， lignanamides， alkaloids， steroids， and terpenoids. Through the extraction methods of water extraction and alcohol extraction， the components of water and alcohol extracts were analyzed to study the effects of water-soluble and alcohol soluble substances on mice intestinal lubrication， defecation， and antioxidant properties， providing a basis for the functional development and application of hemp seed. The component analysis results showed that the water extract was rich in protein and total sugar， while the alcohol extract was significantly characterized by high levels of fat， cannabinoid (CBD)， and total phenols. Different extraction methods resulted in significant differences in the composition of hemp seed extract， which were further validated through in vivo animal experiments， the mice were divided into a solvent control group (BL)， a model control group (M)， a low-dose group of hemp seed water extract (MS-L)， a high-dose group of hemp seed water extract (MS-H)， a low-dose group of Hemp seed alcohol extract (MC-L)， and a high-dose group of hemp seed alcohol extract (MC-H). The defecation test lasted for 7 days， and the antioxidant test lasted for 30 days. The defecation test was conducted to test the small intestine movement and defecation of mice， while the antioxidant test was conducted to measure the levels of antioxidant enzymes such as SOD， MDA， GSH， PCO in the serum. The results indicated that， compared with the solvent control group， the constipation model and ethanol-induced oxidative stress model were successfully established. Compared with the M group， MC-H group showed significant differences in various indicators in the defecation experiment. Overall， both the alcohol extract and water extract were able to improve small intestine movement and defecation in constipated mice， and alcohol extract of hemp seed had a better effect on the defecation in mice. In the antioxidant experiment， the PCO and MDA contents of the ethanol and water extract were significantly reduced， while the SOD and GSH contents were significantly increased， indicated strong antioxidant capacity. Therefore， hemp seed can effectively improve constipation in mice and has strong antioxidant capacity.
    The Absorption Differences and Mechanisms of Lactoferrin from Different Milk Sources in the Small Intestine of Young Animals
    ZHAO Caidong, PENG Xiaoyu, WU Tong, GAO Yu, WANG Shanshan, ZHANG Mengru, DENG Zeyuan, ZHENG Liufeng
    2025,25(12):98-111, DOI: 10.16429/j.1009-7848.2025.12.010
    [Abstract] (45) [HTML] (14) [PDF 52.72 K] (111)
    Abstract:
    The objective of this study was to elucidate the differential absorption and underlying mechanisms of lactoferrin isolated from human milk， goat milk， and cow milk in the intestines of young infants. Employing fluorescent labeling techniques， we tracked the intestinal distribution of lactoferrin in live mice， revealing that lactoferrin exhibited substantial resistance to gastrointestinal digestion and distribution within the intestinal tract， with detectable fluorescence signals persisting up to 8 hours post-gastric administration. Human lactoferrin， purified using ultrafiltration technology， achieved a purity level exceeding 90%， which is suitable for further experimental use. Ussing Chamber experiments indicated that goat lactoferrin showed a higher intestinal absorption efficiency of 90.15 μg， which was closer to the absorption efficiency of human lactoferrin， 145.0 μg. Further mechanistic investigations revealed that goat lactoferrin significantly up-regulated the expression of the Itln-1 gene in the proximal jejunum (P<0.05)， an effect comparable to human lactoferrin. Moreover， goat lactoferrin uniquely up-regulated the expression of the Lrp-1 gene in the proximal jejunum and the Itln-1 gene in the proximal ileum， effects not observed with human and bovine lactoferrin treatments. These findings imply that goat lactoferrin may enhance its intestinal absorption efficiency by modulating the expression of specific membrane receptors， thereby promoting the endocytic pathway. Collectively， this study uncovers the potential absorptive advantages of goat lactoferrin and offers molecular insights into the nutritional benefits of goat milk， potentially informing the design and refinement of infant formula formulations.
    The Anti-ulcerative Colitis Activity of Hyaluronic Acid Enzymolysis Products Prepared by Enzymolysis
    LIU Junhui, TENG Wei, WU Jinhong, LIU Shutao
    2025,25(12):112-124, DOI: 10.16429/j.1009-7848.2025.12.011
    [Abstract] (42) [HTML] (11) [PDF 51.87 K] (110)
    Abstract:
    Hyaluronic acid (HA) is a new food functional component with good antioxidant and anti-inflammatory activities. At present， most of the HA available on in the market is high molecular weight HA (HMW-HA)， whose activity is not as good as that of small molecular weight HA. To investigate the biological activity of hyaluronic acid with a specific molecular weight， HMW-HA was enzyme-hydrolyzed by a continuous enzyme-membrane separation coupling reaction system composed of an enzymatic bioreactor and a plate type polyether sulfone ultrafiltration membrane separation module， thereby low molecular weight hyaluronic acid (LMW-HA) with molecular weight of about 35 ku and oligo-hyaluronic acid (O-HA) with molecular weight of about 400 u were prepared simultaneously. The antioxidant and anti-inflammatory effects of the three HA samples with different molecular weights were then investigated in vitro and in vivo. Results showed that the two HA hydrolysates had higher scavenging abilities to DPPH free radical and hydroxyl free radical， and the survival rate of Caco-2 cells damaged by H2O2 oxidative stress was significantly improved by 1.5 mg/mL of LMW-HA， with increased activity of antioxidant enzymes and lower levels of inflammatory cytokines. Compared with HMW-HA， ulcerative colitis in mice was better alleviated by 33.3 mg/kg of LMW-HA and O-HA， with lower disease activity score (P<0.05)， restored colon length (P<0.05)， reduced gross damage score in vivo， enhanced antioxidant enzyme activity (P<0.05)， and decreased inflammatory factors (P<0.05)， among which LMW-HA had the best antioxidant and anti-inflammatory effects. The above results indicated products of HMW-HA with moderate enzymatic hydrolysis had the best antioxidant and anti-inflammatory activities. These results provided a reference for the future application of HA in food.
    Effects of Quercetin and Procyanidin on Starch Digestive Enzymes and Blood Glucose in Mice
    CHENG Feier, YANG Jingqi, ZHAO Xinyi, YUN Shaojun, CAO Jinling, ZHAO Wenfei, FENG Cuiping
    2025,25(12):125-140, DOI: 10.16429/j.1009-7848.2025.12.012
    [Abstract] (49) [HTML] (13) [PDF 54.42 K] (114)
    Abstract:
    To study the inhibitory effects and mechanisms of quercetin and anthocyanin alone， as well as the combined inhibitory effects of the two on digestive enzymes， providing new theoretical basis for the interaction between phenolic substances and digestive enzymes， and to explore the degree of regulating blood glucose homeostaction in C57BL/6J obese mice. The inhibitory mechanisms of quercetin and anthocyanin on α-amylase and α-glucosidase activity were studied by ultraviolet spectroscopy， fluorescence spectroscopy， enzyme inhibition kinetics double reciprocal method， and molecular simulation docking， and an obese mouse model was established to measure relevant blood serum indicators to explore its in vivo regulation effects. The inhibitory effects of the inhibitors showed a dose-dependent relationship， and the IC50 values of quercetin and anthocyanin for α-amylase were 0.34 mg/mL and 0.027 mg/mL， respectively. The IC50 values of quercetin and anthocyanin for α-glucosidase were 0.30 mg/mL and 0.01 mg/mL， respectively. According to the IC50 values， set the compound ratio to 340∶27 to inhibit α-amylase， and 30∶1 to inhibit α-glucosidase， the CI values for α-amylase and α-glucosidase were set to 0.047 and 0.20， respectively， with synergistic inhibitory effects. The results of the mouse experiment showed that anthocyanin and quercetin could effectively improve the disordered state of blood glucose in obese mice. This study provides a certain basis for the development and utilization of foods rich in anthocyanin and quercetin， and is conducive to promoting the regulation of postprandial blood glucose by inhibitors.
    Processing and Manufacturing
    Preparation， Structural Characterization and Absorption Mechanism of Pea Protein Mercapto Peptide-Zinc Chelate
    CHEN Xiaoyu, XU Shunying, WANG Sinuo, CHEN Ye, LI Shuhong, CHEN Guiyun
    2025,25(12):141-150, DOI: 10.16429/j.1009-7848.2025.12.013
    [Abstract] (46) [HTML] (17) [PDF 45.07 K] (110)
    Abstract:
    Peptides derived from plant sources， particularly those rich in cysteine， have demonstrated the capacity to chelate zinc ions effectively. In order to develop peptide-zinc supplement with high zinc chelation rate and high bioavailability， broaden the application field of pea protein， In this study， the disulfide bond of pea protein isolate was reduced bydithiothreitol， then， the reduction products was hydrolysis by flavor protease to prepare pea protein mercapto peptide (FMP) with molecular weight < 6 000 u. The preparation process of pea protein mercaptopeptide-zinc chelate (FMP-Zn) was investigated， the structure was characterized， and the zinc absorption mechanism was studied using IEC-6 cells as the model. The results revealed that the chelating ability of zinc reached (293.98±2.09) mg/g when pH=4.0， 40 ℃， 50 min and the mass ratio of peptide to zinc was 1∶4. Spectroscopic analysis indicated that the main chelating sites of FMP with zinc were carboxyl group， amino group， hydroxyl group and sulfhydryl group. Scanning electron microscopy (SEM) and Energy dispersive spectroscopy(EDS) showed that the FMP-Zn exhibited a loose morphology with zinc ions s uniformly distributed across its surface. In comparison to ZnSO4， FMP-Zn was more stable across various pH conditions and throughout simulated gastrointestinal digestion. After gastrointestinal digestion， the zinc retention rate of FMP-Zn was found to be 9.8 times higher than that of ZnSO4. Furthermore， FMP-Zn significantly enhanced zinc absorption in IEC-6 cells. These findings offer a scientific basis for the development of new zinc supplements and underscore the potential for high-value utilization of pea protein isolate resources.
    The Quality Evaluation of Different Brands of Wheat Flour and the Processing Suitability for Instant Noodles Sheet
    SUN Jiapeng, LIU Yanxiang, LIU Ming, JIANG Ping, JIA Shuying, YU Guoping, TAN Bin
    2025,25(12):151-161, DOI: 10.16429/j.1009-7848.2025.12.014
    [Abstract] (46) [HTML] (14) [PDF 45.91 K] (122)
    Abstract:
    This study investigated the application of nine wheat flours (including high-gluten， medium-gluten， low-gluten， and whole wheat flours) in instant noodle sheet processing， exploring the relationship between wheat flour physicochemical properties and the quality of instant noodle sheets. Analysis of the basic components of each flour type revealed that low-gluten flour (XRM) had the highest starch content (78.04%)， while whole wheat flour (XM) contained the highest dietary fibre (8.01%). Furthermore， gelatinisation characteristics were measured， revealing that low-gluten flour (XRM) exhibited the highest peak viscosity (2 552 cp) and breakdown value (1 013 cp)， indicating superior gelatinisation performance. Regarding noodle texture properties， the hardness of noodles made from wheat flour was 272.47 g， significantly lower than that of noodles made from other flours. Correlation analysis and principal component analysis (PCA) revealed associations between the physicochemical properties of wheat flour and noodle sheet quality. Sheets made from low-gluten flour exhibited poor hardness and elasticity， while whole wheat flour sheets， due to their higher dietary fibre content， demonstrated a higher rehydration loss rate(14%) and coarser texture. These findings provide technical guidance for selecting raw materials in instant noodle sheet processing.
    Preparation Process of Lactiplantibacillus plantarum Freeze-dried Bacterial Powder and Its Storage Stability
    YANG Bowen, WU Yalong, YANG Jianping, AO Ling, L?譈 Pengjun, LI Heng, SHI Meimei, DENG Weiqin, LI Xiongbo, FAN Zhiyi, WANG Dongdong, MA Zhuo, ZHANG Qisheng
    2025,25(12):162-176, DOI: 10.16429/j.1009-7848.2025.12.015
    [Abstract] (46) [HTML] (16) [PDF 60.60 K] (121)
    Abstract:
    Objectives: To prepare high-quality freeze-dried bacterial powder of Lactiplantibacillus plantarum. Methods: This study used a pickle-derived strain of Lactiplantibacillus plantarum PC06 as the research object， and investigated the fermentation medium， fermenter culture conditions， supplementation strategy， freeze-drying process， and storage stability of the bacterial powder. Results: The ratio of carbon to nitrogen in the fermentation medium was 5 ∶ 4， the total amount of carbon and nitrogen was 54 g/L (i.e.， glucose 30 g/L， yeast extract powder 24 g/L)， and 2% glycerol was added as an osmotic pressure protectant. The culture temperature was 35 ℃， and the fermenter constant pH was 5.5~6.0. Using 12.5% ammonia as a neutralizer， 20 g of glucose and yeast extract supplement per liter every two hours， for a total of three times during the logarithmic growth period. The biomass and substance in the fermentation broth showed a highly significant correlation， and the fermentation broth under this condition reached a viable bacterial count of 1.67×1010 CFU/mL， the OD620nm value of 16.31， a bacterial dry weight of 9.91 g/L， and consumed 12.5% ammonia 159.1 mL/L. Using 15% alginose， 5% maltodextrin， 1% glycerol as freeze-drying protectant， the dry weight of bacterial sludge ∶ protectant was 1 ∶ 3， and adjusted the pH value of the mixture to 6.5-7.0， while the mixture time， the solid content， and the amount of liquid loaded had no significant effect on the viable count of the bacterial powder， and the final viable bacterial count of the bacterial powder reached 7.96×1011 CFU/g， with a survival rate of 80.65%. Stored at 37， 25， 4 ℃ for 5 weeks， the survival rate was 0.30%， 37.44% and 66.91%， respectively， while stored at -18 ℃ for 5 weeks， there was no significant decrease in the viable counts； taking the viable bacterial count more than 1010 CFU/g as the standard， it is predicted that the shelf-life of the bacterial powder can reach 5.41 years and 416.55 years under the conditions of 4 ℃ and -18 ℃. Conclusions: Through this study， the biomass of Lactiplantibacillus plantarum fermentation broth was high， and the number of viable bacteria and the storage stability of freeze-dried bacterial powder were significantly improved， which aimed to lay the test basis and theoretical reference for the industrialized production.
    Dynamic Changes in Quality Characteristics of Dried Sweet Potato at Different Processing Stages
    DENG Shaoying, SUN Jian, YUE Ruixue, ZHANG Yi, ZHU Hong, ZHANG Wenting, MA Chen
    2025,25(12):177-187, DOI: 10.16429/j.1009-7848.2025.12.016
    [Abstract] (39) [HTML] (16) [PDF 53.95 K] (116)
    Abstract:
    In order to study the dynamic changes of the main quality in the processing stages of dried sweet potato， fresh Xushu 48 was used as the raw material to make dried sweet potato through saccharification， washing， steaming， peeling， cutting， drying， trimming， packaging， and refrigeration. The main component content， antioxidant activity， color and texture characteristics were detected in samples from 5 representative processing stages. Furthermore， combining low-field nuclear magnetic resonance and magnetic resonance imaging， the lateral relaxation time and pseudo-color images were used to elucidate the water migration in dried sweet potato during processing stages. The results showed that after variable-temperature saccharification， steaming and drying， the sucrose content in the samples reached 60.99， 70.39 mg/g and 88.31 mg/g， the fructose content reached 34.93， 38.32 mg/g and 46.50 mg/g， and the glucose content reached 30.11， 43.91 mg/g and 52.83 mg/g， respectively. The maltose content accumulated significantly after steaming and drying， reaching 211.97 mg/g and 315.80 mg/g， respectively. The water migration test showed that during the drying stage， the moisture content decreased significantly(P<0.05). Free water disappeared completely and transformed into immobile water and bound water. The phenomenon of melting peak was observed. The antioxidant activity of dried sweet potato significantly increased (P<0.05)， along with the total polyphenols and flavonoids contents during processing stages. In the steaming and drying stages， the a values reached 21.08 and 29.05， and the b values reached 40.49 and 43.29， resulting in an orange-red dried sweet potato product. The texture characteristics of dried sweet potato were noticeably altered after the steaming， drying and refrigeration stages. The structure became more compact， soft and flexible. This study on the changes in the main quality attributes during the dried sweet potato processing stages provides technical support for the innovation of processing technology， quality control， and industrialization of dried sweet potato production.
    Effect of Fermentation Time on Flavor Quality and Metabolic Profiling of Mingguan Flora-fruity Black Tea
    SONG Zhenshuo, XIANG Lihui, CHEN Jian, CHEN Lin
    2025,25(12):188-201, DOI: 10.16429/j.1009-7848.2025.12.017
    [Abstract] (44) [HTML] (18) [PDF 55.10 K] (110)
    Abstract:
    This study investigated the effects of fermentation on the flavor quality of chlorotic tea cultivars (Camellia sinensis) with floral and fruity characteristics， focusing on chemometric analysis of Mingguan black tea processed under controlled temperature (25 ℃)， relative humidity (90%)， and ventilation conditions across four fermentation durations (0 to 3.5 h). The results revealed that fermentation duration had significant and complex effects on both the quality characteristics and chemical composition of Mingguan flora-fruity black tea. As the fermentation process progressed， the leaf appearance transitioned from yellow to brown， and the liquor and infused leaf displayed increasingly bright red hues. Notably， both the preliminary fermentation triggered by rolling and moderate fermentation were more favorable for developing superior flavor profiles. Chemically， the major quality constituents and metabolite profiles of the tea also demonstrated systematic changes throughout fermentation. Specifically， the total tea polyphenol content decreased from 6.26% to 3.61%， and soluble sugars declined from 4.81% to 3.74%， whereas the contents of free amino acids and caffeine showed no significant changes. Non-volatile and volatile metabolic profiles exhibited pronounced differences across different fermentation durations. Most non-volatile metabolites significantly declined over time， whereas most volatile metabolites increased after 0.5 h of fermentation and remained abundant. The distinctive flavor profile of Mingguan flora-fruity black tea was closely associated with the inherent characteristics of its raw materials and the differential regulatory effects of fermentation duration on the key metabolites. These comprised 8 sweet-tasting non-volatile metabolites， such as 2′-deoxyadenosine-5′-monophosphate， adenosine-2′-phosphate， and n-octyl-β-D-glucopyranoside； 14 bitter-tasting non-volatile metabolites， including adenosine， nicotinamide， and kaempferol-3-O-(6″-malonyl)-glucoside； and 19 volatile metabolites that contribute to its sweet， floral， and fruity aromas， such as α-cedrene， 1-decanol， and butyl hexanoate. The findings offered valuable insights for the development of floral- and fruity-aroma black tea products derived from chlorotic cultivars， and for the targeted modulation of their flavor quality.
    Effect of Ultra-high-pressure Modification on the Foaming Property of Edible Dock Protein
    CHEN Lei, WU Ruifang, XU Wei, GUO Danjun, ZHU Lingjiao, YI Yang, WANG Hongxun
    2025,25(12):202-214, DOI: 10.16429/j.1009-7848.2025.12.018
    [Abstract] (43) [HTML] (12) [PDF 67.25 K] (110)
    Abstract:
    In order to more effectively address the demands of the food industry and enhance the foaming properties of edible dock protein， an investigation was conducted to ascertain the impact of ultra-high pressure (UHP) treatment on its foaming characteristics. The present investigation employed the use of endogenous fluorescence spectroscopy and circular dichroism spectroscopy as analytical methods. The findings of this investigation demonstrated that the foaming capacity of edible dock protein achieved its maximum value (109.89±6.73)% following 15 minutes of UHP treatment at 500 MPa. In comparison with the control group， which exhibited no change， the 15-minute treatment reduced free sulfhydryl content (95.91 μmol/g±2.74 μmol/g) by 2.70%， increased total sulfhydryl content (107.51 μmol/g±3.25 μmol/g) by 5.46%， and elevated disulfide bond content (42.44 μmol/g±3.65 μmol/g) by 97.03%. The surface hydrophobicity of the edible dock protein demonstrated an initial increase followed by a decrease with increasing UHP treatment time， reaching a maximum value of 393.78%±3.08% at 6 minutes. Conversely， the fluorescence intensity of the edible dock protein exhibited an initial increase followed by a subsequent decrease with increasing treatment time， reaching a maximum fluorescence intensity of 896.3 at 6 minutes. Infrared spectroscopy results revealed that， in comparison with the untreated group， the absorption peak of the edible dock protein underwent a blue-shift from 3 378.67 cm-1 to 3 347.82 cm-1 following 9 minutes of UHP treatment. Subsequently， after 15 minutes of treatment， the absorption peak experienced a red-shift to 3 409.53 cm-1. The α-helix and β-sheet contents of the edible dock protein exhibited no statistically significant variations when compared to the untreated group (P>0.05). However， the contents of the β-turn (14.67%±2.59%) and random coil (31.30%±0.00%) were found to be considerably higher than the untreated group by 46.70% and 15.50%， respectively (P<0.05). The zeta potential of the edible dock protein exhibited a tendency to first rise and then fall with escalating treatment time， attaining a maximum value of (-44.40±0.36) mV at 6 minutes of treatment. It can be concluded that UHP treatment enhanced the foaming properties of the edible dock protein. The findings of the research provide a scientific basis for the utilization of UHP technology in the domain of edible dock protein modification.
    Storage and Preservation
    Investigation of BTN2 in Regulating Ethyl Carbamate and Quality Changes during Huangjiu Storage
    FANG Ruosi, SUN Xue, QIN Luyao, ZHOU Huqi, XI Yiyun, CHEN Tangchao, XIAO Gongnian
    2025,25(12):215-226, DOI: 10.16429/j.1009-7848.2025.12.019
    [Abstract] (39) [HTML] (13) [PDF 43.82 K] (105)
    Abstract:
    Purpose: Ethyl carbamate(EC) is a natural carcinogen produced during the fermentation and storage of fermented foods. Previous studies have shown that the BTN2 gene of Saccharomyces cerevisiae is related to EC metabolism and that different fermentation systems may influence the transcription of BTN2， which in turn regulates EC. Method: A BTN2 knockout strain was used to replace the traditional Chinese koji and a strain of Pentococcus pentosaceus， isolated from Chinese koji， was introduced into the fermentation of Huangjiu. We aimed to investigate the regulatory mechanisms of BTN2-modified yeast on EC and the effect of different storage conditions on the physicochemical quality of Huangjiu under different fermentation systems. Results: Fermentation with BTN2 knockout strain effectively reduced EC production， lowering EC content to 58.8% compared to the control. The inhibitory effect was more pronounced in mixed fermented with P. pentosaceus， where EC content decreased to 13.2% of the control level. Additionally， storing at 4 ℃， shortening the storage period and avoiding light were found to be effective strategies for reducing EC. Conclusion: Mixed fermentation contributed to the improvement of overall Huangjiu quality， while storage at 4 ℃ under light exclusion helped stabilize the accumulation of free amino acids and esters， as well as maintain the color， leading to better sensory qualities. This study provides a theoretical basis for reducing ethyl carbamate in Huangjiu and offers new insights into mitigating EC accumulation during storage.
    The Combined Treatment of Electrolyzed Water Combined with High Voltage Electric Field Retarded the Softening of Jujube Fruit
    CHANG Xiaojie, CHANG Yang, CHENG Xueling, LI Longzhen, WANG Yu, SUN Yuanlin
    2025,25(12):227-240, DOI: 10.16429/j.1009-7848.2025.12.020
    [Abstract] (46) [HTML] (10) [PDF 53.85 K] (106)
    Abstract:
    Objective: The freshly harvested jujube fruits are susceptible to softening due to their active postharvest physiological activity， which will impact their storage quality. The previous physicochemical experiment results have demonstrated that the combination of acidic electrolyzed water and high-voltage electrostatic field (AH) treatment effectively delay the softening of postharvest Huping jujube fruit. This study aimed to reveal its underlying molecular mechanism. Methods: By analyzing transcriptomic sequencing data， this study identified different expression genes (DEGs) associated with softening and elucidate the molecular mechanism underlying the AH-induced delay in jujube fruit softening. Results: This study demonstrated that totals of 3 590 overlapping DEGs were identified in CK0 vs CK75 and CK75 vs AH75 groups. Furthermore， AH treatment significantly upregulated the expression of genes (CYP86A1， KCS， PPT， fabF， fabI， GAE， GAUT and LCLAT1) involved in the biosynthesis of cuticle， cell wall， and cell membrane components while simultaneously downregulating the expression of genes (paaF， HADH， fadA， ACAT， PL， PG， α-GAL， EGLC， gmuG， CHI， PLD1_2， DGK， PLA2G16， GDE1， GLA， LOX1_5 and LOX2S) associated with their degradation， thereby preserving the structural integrity of the cuticle， cell wall， and cell membrane. Additionally， AH treatment downregulated most of genes (MAT， ACS1_2_6， ZEP， ABA2， AAO3， ERF1， PYL， ABF， and SNRK2) related to the biosynthesis and signaling of ethylene and abscisic acid，which were associated with softening and senescence. Conclusion: This study provided further transcriptomic evidence supporting that AH treatment was a promising technology to maintain the firmness of jujube fruits during cold storage.
    Analysis and Detection
    The Fermentation Characteristics and Whole Genome Analysis of a Lactic Acid Bacteria Degrading 4-methylthio-3-butenyl Glucosinolate
    YU Heng, LI Jing, YANG Jixia
    2025,25(12):241-252, DOI: 10.16429/j.1009-7848.2025.12.021
    [Abstract] (40) [HTML] (13) [PDF 48.70 K] (108)
    Abstract:
    Raphanus sativus is one of the main ingredients in traditional Chinese fermented foods， and 4-methylthio-3-butenyl glucosinolate (GRH) is the predominant glucosinolate in its fleshy roots. The hydrolysis of glucosinolates is closely related to the formation of the flavor in fermented white radish. This study screened for Lactobacillus strain B10 capable of converting GRH into 4MTB-ITC activity from fermented white radish using plate coloration， high-performance liquid chromatography (HPLC)， and gas chromatography-mass spectrometry (GC-MS) techniques. The strain was identified as Companionilactobacillus futsaii through morphological and 16S rDNA molecular biology methods. Fermentation characteristic analysis showed that B10 has a high acid production efficiency and good salt tolerance， capable of reducing the pH of the culture medium from 5.9 to 4 within 8 hours of fermentation， and tolerating up to 9% salt concentration. Whole genome sequencing was used to identify genes related to glucosinolate degradation， namely bglA， bglX， and lacG. Additionally， a comprehensive evaluation of antibiotic resistance， hemolytic activity， and biogenic amine production of strain B10 was conducted to confirm its safety for use. These findings provided a promising and high-quality strain for the application of lactic acid bacteria in the fermentation of fermented white radish， with the potential to further enhance the flavor and nutritional value of fermented white radish.
    On-line Magnetic Separation Method of Salmonella typhimurium Based on Magnetic Bead Chain Microfluidic Chip
    YU Lemin, WANG Jingyi, LIN Shoukun, SHI Yubo, LI Quan, L?譈 Wenzhe
    2025,25(12):253-263, DOI: 10.16429/j.1009-7848.2025.12.022
    [Abstract] (45) [HTML] (13) [PDF 46.82 K] (115)
    Abstract:
    Objectives: A rapid separation and enrichment technology for foodborne pathogens has been developed， providing a new method for rapid detection of foodborne diseases and a new approach for online food safety monitoring. Methods: A microfluidic chip system based on electromagnetically driven magnetic bead chains was proposed for the first time to achieve online magnetic separation of bacteria in continuous flow. The system utilizes a high-gradient magnetic field generated by an electromagnetic actuation device to form high-density magnetic bead chains from aptamer-conjugated magnetic beads， which occupy the cross-section of the separation channel. Target bacteria are specifically captured and separated by the magnetic bead chains upon flowing into the separation channel. Results: Under optimized experimental conditions， the system was able to detect Salmonella typhimurium at concentrations as low as 12 CFU/mL within 20 minutes. In pure bacterial suspensions， the capture efficiency for the target bacteria ranged from 55.4% to 80%； even in the complex matrix of milk， the capture efficiency remained between 46.2% and 69.7%. Furthermore， experiments confirmed that the capture efficiency of the system for the target bacteria and their mixed populations was significantly higher than that for non-target bacteria， demonstrating its excellent specificity. Conclusions: The magnetic bead chain-based microfluidic chip system developed in this study provides a novel approach for the rapid online detection of foodborne pathogens. This system not only achieves fast and specific bacterial separation at the methodological level but also offers technical support for enhancing the efficiency of online food safety monitoring.
    The Influencing Factors of Sensory Quality and Infusion Characteristics of Sweet Corn Instant Powder
    LIU Ruihan, LI Ming, JU Mingyue, ZHANG Yingquan, WANG Siyu, GUO Boli, ZHANG Bo
    2025,25(12):264-275, DOI: 10.16429/j.1009-7848.2025.12.023
    [Abstract] (37) [HTML] (14) [PDF 49.88 K] (109)
    Abstract:
    Objective: To elucidate the factors influencing the sensory quality and brewing characteristics of sweet corn flakes， suitable varieties for sweet corn flake processing were identified， providing valuable insights for the further development of sweet corn products. Methods: This study utilized eight distinct varieties of sweet corn as raw materials to evaluate the physicochemical properties， including centrifugal sedimentation rate， water solubility index， and water absorption index of sweet corn subjected to freezing at -20 ℃. Additionally， the flavor characteristics of instant sweet corn powder derived from different varieties were analyzed using gas chromatography-mass spectrometry (GC-MS) in conjunction with principal component analysis (PCA). The findings elucidate the factors influencing both sensory quality and instant preparation attributes of sweet corn instant powder. Results: The total sugar content and reducing sugar content of sweet corn SDT238 were measured at 534.48 mg/g and 327.53 mg/g， respectively， which were significantly higher than those of other sweet corn varieties. Meanwhile， the glucose， fructose， and sucrose contents of sweet corn SDT242 were determined as 12.59， 1.24 g/100 g， and 3.67 g/100 g， respectively， also showing significant superiority over other varieties. Both varieties maintain excellent quality characteristics before and after storage at -20 ℃. Among the sweet corn cultivars， SDT238 boasts the highest water solubility index (30.22%) and sedimentation rate (29.27%)， indicating superior dissolution properties. Meanwhile， SDT242 achieves sensory quality scores of 84 for color， taste， odor， and texture combined with a score of 82.25 for overall assessment. The instant powder of SDT238 was correlated with the content of phenylacetaldehyde， 1-octen-3-ol， 2-hydrazinoethanol， 4-methyl-5-nonanone， cis-ethyl cinnamate， dimethyl sulfide， 2，3，5-trimethylpyrazine and 3-acetylpyrrole and that of SDT242 with the content of epoxypropanol. Conclusion: The sweet corn with high reducing sugar content has good dissolvability， while the sweet corn with high starch and protein content has poor dissolvability in the prepared instant powder； the glucose and sucrose content have a significant impact on the color of sweet corn instant powder， while the fructose content affects the taste； the relative content of flavor compounds is the main reason for the difference in the flavor of different varieties of sweet corn instant powder； the sweet corn instant powder has obvious fruit fragrance characteristics after being frozen and stored， but the butter fragrance and sweet fragrance， as well as the corn fragrance characteristics， will gradually weaken. Comprehensively comparing， SDT238 and SDT242 are suitable corn varieties for making sweet corn instant powder.
    Effects of Two Feeding Methods on the Composition of Milk of Guanzhong Dairies Goat
    HUANG Heyang, SUN Wanwei, SHENG Lina, YE Yongli, SUN Xiulan
    2025,25(12):276-283, DOI: 10.16429/j.1009-7848.2025.12.024
    [Abstract] (41) [HTML] (15) [PDF 35.87 K] (105)
    Abstract:
    To compare the differences in the characteristic composition of milk from Guanzhong dairies goat raised under different husbandry practices， we conducted an analysis of oligosaccharide composition， epidermal growth factor (EGF) content， and lipid profile in two groups of goat milk collected from individual households and breeding farms. High-performance liquid chromatography (HPLC) and mass spectrometry (MS) were employed for the qualitative and quantitative analysis of oligosaccharides and lipids in the goat milk， while the enzyme-linked immunosorbent assay (ELISA) was utilized for the quantitative determination of EGF content. The results indicated that the variety of oligosaccharides and their content， as well as the EGF content， were higher in the milk from the breeding farm group compared to the individual household group. Specifically， the content of 3'-sialyllactose sodium salt (3'-SL) and EGF in the milk from the breeding farm group was (15.46 ± 3.56) mg/L and (67.87 ± 11.11) ng/mL， respectively， which was significantly higher than that in the milk from the individual household group， which was(9.88 ± 0.48) mg/L and(51.56 ± 3.95) ng/mL(P<0.01). Lipidomic analysis revealed that the levels of lysophosphatidylethanolamine (LPE)， phosphatidylethanolamine (PE)， and phosphatidylglycerol (PG) in the milk from the breeding farm group were significantly higher than those in the milk from the individual household group (P<0.05)， while the content of triglycerides (TG) was significantly lower (P<0.001). The milk from the breeding farm group showed significantly higher levels of 3'-SL， EGF， and certain lipids compared to the milk from the individual household group.
    Purine Content and Its Distribution Pattern in Cantonese Laohuo Broth
    DONG Hao, HUANG Xiaojun, LI Yingying, XIAN Yanping, LIANG Ming, BAI Weidong, ZENG Xiaofang
    2025,25(12):284-296, DOI: 10.16429/j.1009-7848.2025.12.025
    [Abstract] (43) [HTML] (16) [PDF 43.07 K] (102)
    Abstract:
    Cantonese Laohuo Broth is favored by the public for its therapeutic and health benefits， but its long cooking time can easily lead to purine overflow， posing a certain threat to human health. In this study， four purines were detected in common livestock and poultry broths， fish broths， four-season representative Guangfu Laohuo Broths， take-away broths， precooked broths， and seasoned broths by trifluoroacetic acid/formic acid-ultra performance liquid chromatography tandem mass spectrometry (TFA/FA-UPLC-MS/MS)， and the distribution pattern of purines in the representative Guangfu broths was investigated with a representative Guangfu broth for the daily intake limit was analyzed. The results showed that the total purine (241.66 mg/L) and hypoxanthine (161.62 mg/L) were the highest in pork broth among livestock broths， chicken broth (88.55% w/w) had the highest percentage of combined hypoxanthine and adenine among poultry broths， and the total purine content in fish soup exceeds 300 mg/L， significantly higher than the total purine content in livestock and poultry meat soup， with guanine accounting for the largest proportion. Among the 61 representative Cantonese Laohuo Broths， the total purine contents of spring soups ranged from 113.71-372.05 mg/L， those of summer soups from 138.62-323.99 mg/L， those of fall soups from 109.97-280.95 mg/L， and those of winter soups from 79.33-278.02 mg/L. Among them， except for the Chestnut and Huaishan Pig Hoof Soup in fall， the combined content of adenine and hypoxanthine in the remaining 60 soups accounted for more than 50% of the total purine content. Of the 37 commercially available take-out， prepared and flavored soups studied， 36 had a combined adenine and hypoxanthine content of more than 50%. The summed content of adenine and hypoxanthine in the prepared chicken soups exceeded 60% in all cases， which is consistent with the results for homemade soups. The study aims to investigate the content and distribution pattern of purine in Cantonese Lao Huo (long-simmered) soup， with a view to provide scientific and reasonable dietary advice for Cantonese soup lovers， as well as providing data as a reference for patients with gout and hyperuricemia.
    Revealing the Regulatory Mechanism of Bitter Taste in Bottle GourdsBased on Metabolomics and Transcriptomics
    WANG Kuanhong, ZHANG Zhaohui, TIAN Shoubo, CHEN Chunhong, MIAO Liming
    2025,25(12):297-306, DOI: 10.16429/j.1009-7848.2025.12.026
    [Abstract] (36) [HTML] (13) [PDF 41.05 K] (108)
    Abstract:
    Objectives: Bottle gourd (Lagenaria Siceraria)， a characteristic vegetable of the Cucurbitaceae family， is rich in nutrients， yet there is a research gap on its quality traits. This study applied metabolomics and transcriptomics analysis to explore the regulation mechanisms affecting bottle gourd fruit quality. Methods: The study selected two varieties of bottle gourd， ｀BG.3' with sweet-tasting fruits and ｀BG.53' with bitter-tasting fruits. Results: The results of soluble sugar and amino acid content detection showed that there were significant differences in fructose and glucose content between ｀BG.3' and ｀BG.53'， but no significant differences in sucrose content； and there were significant differences in the content of 16 amino acids， with aspartic acid being highest in ｀BG.3.' Metabolomics showed that 16 metabolites related to alkaloid metabolism were differtionally expressed in the two kinds of gourds， 5 metabolites were up-regulated， and 11 metabolites were down-regulated in ｀BG.53'. Transcriptome data revealed a total of 2 571 genes up-regulated and 2 023 genes down-regulated. The photosynthesis-antenna protein regulatory pathway had the highest concentration of up-regulated differentially expressed genes， and 14 DEGs were enriched in this pathway. The most significant enrichment of down-regulated differentially expressed genes was in flavonoid biosynthesis， with two DEGs， namely Lsi10G001660 and Lsi10G001700. Conclusions: Candidate metabolites and genes related to fruit quality of bottle gourd were obtained in this study. These findings provide a basis for further research into bottle gourd fruit quality and offer clues for the breeding of superior bottle gourd varieties.
    Comparative Analysis of Three Kinds of Huangjiu Based on GC-IMS and Fuzzy Comprehensive Evaluation
    GUO Rui, YANG Ling, GUO Xukai
    2025,25(12):307-319, DOI: 10.16429/j.1009-7848.2025.12.027
    [Abstract] (49) [HTML] (15) [PDF 52.55 K] (111)
    Abstract:
    Objectives: There are differences in flavor and sensory characteristics of Huangjiu made with different raw materials. Gas Chromatography-Ion Mobility Spectrometry(GC-IMS) technology combined with chemometrics and fuzzy comprehensive evaluation methods were applied to analyze sweet-type Huangjiu brewed from sorghum， millet， and quinoa. Methods: The volatile organic compounds in Huangjiu from different raw materials were identified， and characteristic components were selected by chemometrics methods. A fuzzy comprehensive evaluation system and model were established using the M (·， ⊕) operator， with appearance， aroma， taste， style and sediment as the sensory evaluation domains. Nine Huangjiu samples were comprehensively evaluated based on the membership degree using the rank weighted averaging principle. Results: GC-IMS identified 40 common volatile compounds， among which esters accounted for the highest proportion (>50%) and were the main contributors to the aroma of Huangjiu. Chemometric analyses (Principal Component Analysis [PCA]， Partial Least Squares-Discriminant Analysis [PLS-DA]， and Stepwise Discriminant Analysis [SDA]) revealed significant differences in the types and contents of volatile substances among the three kinds of Huangjiu， and screened out key markers such as butyl valerate and ethyl butyrate. Results of the fuzzy comprehensive sensory evaluation showed that millet Huangjiu (Sample P3 had the highest score of 87.1) and sorghum Huangjiu (Sample S1 had a score of 86.2) generally had better sensory quality than quinoa Huangjiu (Sample Q2 had the lowest score of 80.8).Conclusions: GC-IMS combined with chemometrics can effectively distinguish the volatile characteristics of Huangjiu brewed from different raw materials and screen out key markers such as butyl valerate and ethyl butyrate， providing technical support for flavor traceability. The fuzzy comprehensive evaluation realized the quantitative assessment of sensory quality， indicating that the overall quality of millet Huangjiu and sorghum Huangjiu was superior to that of quinoa Huangjiu. This study provides theoretical basis and methodological support for the process optimization and product development of characteristic Huangjiu.
    Advances
    Research Progress on Radiation-protective Functional Foods
    LIU Yongqi, GAO Hang, YAN Xiangjun, MA Ding, SONG Jingxin, ZHU Jiaqing, LU Jike, HAO Limin
    2025,25(12):320-333, DOI: 10.16429/j.1009-7848.2025.12.028
    [Abstract] (52) [HTML] (14) [PDF 73.75 K] (113)
    Abstract:
    Ionizing radiation (IR) refers to the general term of radiation which can cause ionization of substances， and can penetrate the tissues of the body and cause direct damage to DNA， lipids， proteins and other biological macromolecules. IR can also ionize water molecules to produce reactive oxygen radicals， inducing oxidative damage. Radiation-protective functional foods refer to a category of functional foods primarily formulated with bioactive components such as polyphenols， polysaccharides， and saponins as functional base materials. These foods aim to protect the body's hematopoietic system， immune system， reproductive system， and other critical systems， serving to alleviate radiation-induced damage. Currently， while numerous radiation-protective functional base materials have been reported， only a limited variety are utilized in such functional foods. Furthermore， existing products predominantly adopt traditional formats like capsules and compound decoctions， highlighting an urgent need to diversify product forms. The development of novel radiation-protective functional foods using engineered food formats as carriers holds great promise. This study reviews the types and protective effects of radiation-protective functional ingredients， the current status of radiation-protective functional food development， and proposes the future direction for this category of functional foods. This work aims to provide reference for promoting the development and application of radiation-protective functional foods.
    The Effect of Modification and Quality Control on Food Macromolecules by Cold Plasma
    WANG Zhiying, TIAN Xuezhi, LI Yuwan, GUO Aixin, YUE Yang, WANG Yongtao
    2025,25(12):334-349, DOI: 10.16429/j.1009-7848.2025.12.029
    [Abstract] (54) [HTML] (18) [PDF 65.00 K] (106)
    Abstract:
    Cold plasma (CP) is a new type of non-thermal processing technology， which mainly uses a large number of free radicals generated by ionized gas or reactive oxygen species and active nitrogen generated after reaction with water to directly or indirectly oxidize proteins， starches， lipids and other components in food， resulting in changes in the structure and functional properties of food components to realize the control of food quality. In this paper， the principle of CP technology， the chemical modification mechanism of macromolecules such as protein， carbohydrate and lipid， as well as the further regulation of food quality were reviewed， in order to provide theoretical reference for CP processing of food.
    The Application of Pickering Emulsion System in Fat Replacers
    LIU Chunxiu, HE Qiuqiu, LI Xuefeng, LIU Zelong, ZHOU Sumei, CHENG Zhe, LI Yunlong, WANG Li, MA Tiezheng
    2025,25(12):350-362, DOI: 10.16429/j.1009-7848.2025.12.030
    [Abstract] (46) [HTML] (14) [PDF 64.84 K] (114)
    Abstract:
    Pickering emulsions are a new type of emulsion system based on solid particles instead of emulsifiers. After denaturation or rearrangement， Pickering particles are irreversibly adsorbed at the oil-water interface， forming an interface layer with good durability， high viscoelasticity and high strength. Furthermore， the entanglement and cross-linking between Pickering particles can form a three-dimensional network structure capable of supporting oil droplets. Therefore， the Pickering emulsion systems have an intrinsic mechanism that shows significant advantages in texture and oxidative stability， and they are potential alternatives to animal fats or hydrogenated vegetable oils due to their high stability and solid-like textural properties. This paper reviews the recent progress of Pickering emulsion systems as a fat substitutes in dairy， bakery， and meat products， and provides an outlook on their future development directions.
    The Mechanism of Oral Interactive Perception between Sour and Spicy
    CHEN Rui, WANG Min, LIU Haixia, LIU Qiang, XIE Ziying, DENG Meilin, HAN Tianlong, LIU Dengyong
    2025,25(12):363-375, DOI: 10.16429/j.1009-7848.2025.12.031
    [Abstract] (41) [HTML] (9) [PDF 62.05 K] (104)
    Abstract:
    Sourness and spiciness are two common tastes in food. Both have distinct stimulating effects on the oral cavity and influence consumers' eating behavior to varying degrees. Sourness and spiciness have different signal transduction pathways and oral perception mechanisms. Sourness can be transmitted and perceived through pathways such as taste receptors， retronasal olfaction， and somatosensory systems. Spiciness can be transmitted and perceived through pathways such as temperature receptors， nociceptive neurons， and somatosensory systems. There is cross-interaction perception between sourness and spiciness， and the interaction effects of different sour and spicy substances vary. This paper reviewed the sensory signal transduction pathways of sourness and spiciness sensation， focused on the influence of the oral interaction perception intensity of different types of sour and spicy substances， summarized and analyzed the neural transduction interaction mechanism of sour-spicy interaction oral perception. This review paper synthesized the interactive perception effect when sour and spicy substances coexist， aiming to provide theoretical support and practical reference for the development and application of sour-spicy flavored foods.
    Research Advances in Human Milk Oligosaccharides Metabolism in the Gut Microenvironment
    DONG Jiamin, ZHANG HongtaO, YANG Xinyi, MO Jinling, QIAN Minyan, ZHANG Wenting
    2025,25(12):376-385, DOI: 10.16429/j.1009-7848.2025.12.032
    [Abstract] (44) [HTML] (13) [PDF 48.22 K] (115)
    Abstract:
    Human milk oligosaccharides (HMOs) are one kind of the core components that distinguish human milk from animal milk. In recent years， with the rapid advancement in the technology of separation and purification for HMOs. It is realized that HMOs play an important role in the establishment of early intestinal microbiological environment， the development of the intestinal immune system， and the resistance to pathogenic microbial invasion. One of the unique metabolic characteristics of HMOs is that they are not decomposed or absorbed in the upper digestive tract but intactly reach the colon and rectum， where they are decomposed and utilized by the microbial flora. Therefore， clarifying the metabolic process of HMOs in the intestinal microenvironment is crucial for elucidating the material basis， mechanism of action， and structure-activity relationship of their key functions. This article aims to review the latest research progress on the structural characteristics of HMOs and their metabolic patterns in the intestinal microenvironment， providing a theoretical basis for further exploration of the biological activities and pharmaceutical transformation of HMOs.
    Research Progress on the Application of Various Food Raw Materials in 3D Printing Technology
    LI Xiaodan, LIU Ying, LI Yang, LIU Kunlun, ZHANG Huiyan
    2025,25(12):386-396, DOI: 10.16429/j.1009-7848.2025.12.033
    [Abstract] (39) [HTML] (13) [PDF 50.30 K] (107)
    Abstract:
    China has proposed to ｀establish a big food concept and build a diversified food supply system'， which has transformed traditional food processing technology into a diversified innovative technology. As an emerging digital production technology， 3D printing technology has shown great potential and application prospects in the food field. This technology has the advantages of precise processing， personalized customization and environmentally friendly production methods， providing new possibilities for the development of distinctive new food processing methods. This paper first summarizes food 3D printing technology， including extrusion printing， selective laser sintering printing， inkjet printing and adhesive inkjet printing technology. Then， it focuses on the research progress of the application of animal-based materials， plant-based materials and microbial-based materials in food 3D printing technology， as well as the application of 3D printing technology in food products for special populations. Finally， the development of food 3D printing technology is summarized and prospected， aiming to provide a theoretical reference for the application of this technology in the food field.
    Research Progress on High-density Culture Methods of Lactic Acid Bacteria
    YU Tianlong, AI Lianzhong, ZHANG Yitong, SONG Xin
    2025,25(12):397-407, DOI: 10.16429/j.1009-7848.2025.12.034
    [Abstract] (43) [HTML] (13) [PDF 57.57 K] (109)
    Abstract:
    Lactic acid bacteria (LAB) are widely utilized in the food and pharmaceutical industries， recognized for their significant commercial value and status as generally regarded as safe (GRAS) organisms. High-cell-density fermentation (HCDC) technology enables the production of high biomass concentrations within shorter fermentation cycles and reduced fermentation volumes， thereby enhancing efficiency and productivity. HCDC techniques and the preparation of related bacterial agents have been pivotal in supporting the extensive application of LAB across food and allied industries. However， under high-density culture conditions， growth is constrained by substrate inhibition， metabolic by-product accumulation， and environmental stressors. The review critically reviewed the inhibitory factors and stress mechanisms associated with high-density LAB cultivation， summarized current strategies for improving HCDC performance， and explored future optimization approaches driven by novel biotechnological advances.
    Research Progress on Microbial-derived Food Preservatives
    ZHOU Lei, LIU Qineng, LI Lingling, LAN Qingsong, TANG Jianli, JIANG Xuewei
    2025,25(12):408-422, DOI: 10.16429/j.1009-7848.2025.12.035
    [Abstract] (47) [HTML] (14) [PDF 77.05 K] (114)
    Abstract:
    Microbial-derived food preservatives have attracted attention for their natural， green， and safe properties， and become an important development direction to replace chemical preservatives. In this paper， the classification， producing genera， antibacterial compounds， antibacterial mechanisms， and application of microbial-derived food preservatives were systematically reviewed. The basic characteristics and antimicrobial metabolites of the producing genera were demonstrated， highlighting the key microbial species utilized in the production of preservatives. The antibacterial mechanisms of key antimicrobial compounds， such as organic acids and peptides， were elaborated. Furthermore， the characteristics and research status of major application approaches， including individual application， combined application， composite coating application， and nano material composite application， were summarized. Based on the current advantages， existing challenges， and future directions of microbial-derived food preservatives， we hope this review can provide a theoretical reference for the development and application of novel preservatives in this field.
    The Application of Cryoprotectants in Frozen Aquatic Products
    WANG Dangfeng, ZHANG Xinyue, REN Likun, CUI Fangchao, LI Tingting, MENG Yuqiong, MA Rui, LI Jianrong
    2025,25(12):423-433, DOI: 10.16429/j.1009-7848.2025.12.036
    [Abstract] (52) [HTML] (16) [PDF 49.25 K] (109)
    Abstract:
    Freezing is a common storage method for fresh seafood. With the rising demand for aquatic products， freezing technology has been widely adopted in the aquatic food industry. Although it can extend shelf life and improve transportation efficiency， its impact on the quality and safety of aquatic products has become a key concern， limiting industry development. How to improve the quality of frozen aquatic products has become a focus for researchers. As an effective substance for improving the quality of frozen products， cryoprotectants are receiving increasing attention from researchers. Based on the deficiencies of existing research， this paper reviews the factors affecting the quality and safety of frozen aquatic products during storage， with a focus on analyzing the destructive effects of ice crystal structure on aquatic products during freezing. It summarizes the current types of cryoprotectants at home and abroad， their mechanisms of action， and application scopes， providing theoretical references for the preparation and application of green and novel cryoprotectants in the future.
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    Influencing Factors of Low Salted Egg Yolk and Their Quality Evaluation
    CHEN Yanlin, WANG Xiujun, BAO Huanhuan, HU Rongnian, ZHANG Lu
    2025,25(6):239-250, DOI: 10.16429/j.1009-7848.2025.06.021
    [Abstract] (154) [HTML] (363) [PDF 49.58 K] (4864)
    Abstract:
    In order to explore the effect of low-salt salted salted egg yolk on its quality， the effects of salted egg white concentration， salting time and temperature， and the ratio of auxiliary materials on the salt content of salted egg white， salted egg yolk， heart permeability， sanding， chromaticity and sensory score were investigated by single factor experiment， and then the quality of salted egg yolk was preliminarily evaluated by orthogonal test. The optimal quality control points of salted egg yolk were obtained by range and variance analysis， that is， the mass fraction of salted egg yolk was 12%， the salting time was 6 weeks， and the salting temperature was 24 ℃， and the sensory score of salted egg yolk was 86.31， the sandiness was 0.82， the redness value was 16.01， and the comprehensive score was 0.81. The salt content of salted egg white was 4.45%， which was 38.11% lower than the sodium chloride content of 7.19% in the traditional saturated brine immersion method.
    Characteristics of Food Gel and Its Application in Oral Processing
    Zhang Fennan, Yu Jinghu
    2022,22(10):87-96, DOI: 10.16429/j.1009-7848.2022.10.010
    [Abstract] (595) [HTML] (1647) [PDF 1.78 M] (4104)
    Abstract:
    In recent years， the lack of basic data on the correlation between food texture and oral processing ability， which restricts the development and manufacture of food with good taste and matching with the oral processing ability of the elderly population， has aroused people's interest in the research of soft materials， especially food gel breakage behavior. By analyzing the variation law of the complete stress-strain curve of the composite gel with different mass concentration， the relationship between fracture stress， fracture strain， young modulus and specific perceptible texture characteristics was explored， and a regression equation model between texture characteristics and compression parameters was established， and a chewing experiment based on the biomimetic mastication platform was carried out. The number of fragments and the maximum masticatory force after chewing were analyzed， and the viscoelastic constitutive model of the gel was established. The results showed that the fracture stress and fracture strain had great influence on the breakage behavior of food gel， and the gel with lower fracture stress and lower fracture strain value was more easily decomposed into a large number of debris， and the specific compression parameters had a significant effect on the gel texture parameters. These results are of great significance for developing gel food materials for the elderly.
    Stabilization and Targeted Delivery of Food Functional Factor and Precision Nutrition
    Tan Mingqian, Cui Guoxin, Yu Xiaoting, Chen Yannan, Liu Kangjing, Huang Shasha, Li Jiaxuan, Song Yukun
    2022,22(7):1-20, DOI: 10.16429/j.1009-7848.2022.07.001
    [Abstract] (1190) [HTML] (1427) [PDF 5.10 M] (3387)
    Abstract:
    Dietary structure and nutritional balance are important for human health， and the irrational diet is closely related to the high incidence of chronic diseases. Precision nutrition aims to provide safe and efficient nutritional intervention according to individual background characteristics， improve dietary imbalance， maintain human health， and effectively prevent and control diseases. Functional factors in food can regulate human function by activating enzyme activity or other ways， which is an important material basis for precision nutrition and an important means for nutritional regulation. Aiming at the problems of poor solubility， stability and bioavailability of functional factors， the establishment of the steady-state targeted delivery system helps to improve the stability and bioavailability of functional factors， realize the controlled release of targeted action sites in vivo， and provide the pathways and methods of nutritional intervention for precision nutrition. In this paper， the key links between precision nutrition and life and health， the promotion effect of targeted delivery of food functional factors on the realization of precision nutrition， and the bottleneck problems were summarized， and the current situation of steady-state targeted delivery and controlled release of functional factors， as well as the internal relationship and important role of precision nutrition was discussed. The steady-state targeted delivery of active peptides， unsaturated fatty acids， polyphenols， and carotenoids， as well as their nutritional intervention effects on inflammatory bowel disease， cancer， alcoholic fatty liver， atherosclerosis， and obesity were introduced in detail. The development trends， opportunities， and challenges of precision nutrition industry in China were summarized and prospected， aiming to provide reference for steady-state targeted delivery of food functional factors to boost and promote the scientific research and industrial application of food functional factors.
    Research Advances on the Physiological Function of Flavonoids Based on Gut Microbiota
    Li Tao, Li Qili, Zhang Qun, Lai Dengni, Deng Fangming, Shan Yang
    2022,22(2):357-368, DOI: 10.16429/j.1009-7848.2022.02.038
    [Abstract] (1120) [HTML] (2436) [PDF 1.23 M] (2809)
    Abstract:
    Flavonoids are a kind of polyphenolic compounds with 2-phenyl flavone structure， which are widely found in fruits， vegetables and tea leaves， and have the functions of anti-oxidation， reducing blood lipids， regulating blood glucose and inhibiting inflammation. Numerous studies have corroborated that the metabolic absorption and physiological function of flavonoids in vivo are closely related to gut microbiota. In this paper， we elucidated the interaction between flavonoids and gut microbiota from the structure and function of gut microbiota， types and products of microorganisms involved in metabolism， types and activities of metabolic enzymes and other aspects， summarized the mechanism of flavonoids in preventing obesity， diabetes， irritable bowel syndrome， cardiovascular disease and Alzheimer's disease by regulating gut microbiota， so as to provide theoretical basis for the application of flavonoids in functional foods.
    Research Progress on Multi-scale Structure Change and Quality Function of Food
    Wang Qiang, Li Lin, Ju Xingrong, Zhao Guohua, Zhang Hongbin, Rao Pingfan, Wang Shaoyun, Xu Xiaojuan, Shi Aimin, Liu Hongzhi
    2022,22(1):1-11, DOI: 10.16429/j.1009-7848.2022.01.001
    [Abstract] (1412) [HTML] (2445) [PDF 2.61 M] (2357)
    Abstract:
    Food is a kind of multiphase and multicomponent complex system,and its component structure directly determines its quality function.With the in-depth understanding of the multi-scale structure changes of characteristic components in food processing and the in-depth intersection and integration of physics,chemistry,biology and material science,the multi-scale structure changes and quality function regulation of food also present a new direction and trend.In this paper,the basic concept,connotation and denotation of multi-scale structure of food were firstly proposed,and the research status and latest progress of multi-scale structure change and quality function of food were summarized,aiming to enrich the basic theoretical system of food structure-activity relationship and provide theoretical basis and technical approach for precise control of quality function in food processing.
    Studies on the in Vitro Antioxidant Activity and Alleviation of DSS-induced Oxidative Damage in Mice Colon of Lactobacillus plantarum BF_15 Derived from Breast Milk
    Zhang Na, Zhao Lina, Li Chen, Niu Zhihua, Kang Hongyan, Tian Hongtao, Luo Yunbo
    2022,22(1):67-77, DOI: 10.16429/j.1009-7848.2022.01.008
    [Abstract] (826) [HTML] (2161) [PDF 1.56 M] (2289)
    Abstract:
    In this study,with Lactobacillus rhamnosus GG (LGG) as control strain,probiotic probiotic Lactobacillus plantarum BF_15,isolated from breast milk infant,was used as the research object to evaluate its antioxidant activity in vitro,safety and alleviation of the DSS-induced oxidative damage in the colon of mice.The results show that the test strain Lactobacillus plantarum BF_15 could tolerate high concentrations of H2O2 (3.5 mmol/L).In the fermentation supernatant,the scavenging ability of strain BF_15 on DPPH was lower than that of the control strain LGG (P＜0.01);the scavenging ability of oOH was higher than LGG (P＜0.05);the scavenging ability of ·O2- was higher than LGG (P＞0.05);anti-lipid peroxidation ability was lower than LGG (P<0.01).In the bacterial suspension,the scavenging ability of strain BF_15 on DPPH and ·O2- was higher than that of the control strain LGG (P>0.05);the scavenging ability on ·OH was higher than LGG (P＜0.01);the anti-lipid peroxidation ability was lower than LGG (P<0.01).Meanwhile,Neither the test strain BF_15 nor the control strain LGG produced harmful metabolites (bioamine,nitrite,indole),and had hemolytic properties.In animal experiments,the strain BF_15 could reduce the degree of intestinal mucosal damage and inflammatory cell infiltration,increase the activity of superoxide dismutase (SOD) (P<0.01),and reduce the level of malondialdehyde (MDA) content (P<0.01) through early intragastric administration,which effectively alleviated the symptoms of DSS-induced oxidative damage in the colon of mice;its effect was equivalent to that of the control strain LGG (P>0.05).This study provided a scientific basis for the development and application of probiotics derived from human breast milk infants and their early intervention to relieve intestinal diseases such as ulcerative colitis(UC).This study laid a solid foundation for probiotics in the prevention of intestinal diseases such as ulcerative colitis (UC),and provided a reference guide for oxidative stress as a new therapeutic target.
    Induction of Plantaricin RX-8 from Lactobacillus plantarum RX-8 Production by Co-culture
    Nie Rong, Li Xue, Gao Yakun, Liu Guorong, Wang Chengtao, Sun Baoguo
    2022,22(1):21-30, DOI: 10.16429/j.1009-7848.2022.01.003
    [Abstract] (983) [HTML] (2309) [PDF 1.36 M] (2285)
    Abstract:
    Objective:Lactobacillus plantarum RX-8 was isolated from Chinese traditional pickles and shown to produce plantaricin EF,a genetically characterized inducible class IIb bacteriocin.It has broad spectrum antibacterial ability,good processing application characteristics and great potential application as a natural food biological preservative.However,plantaricin EF encounter various limits both in industrial fermentation and application because of its low synthesis.This work aimed at showing the effect of exogenous microorganisms act as an environmental stimulus activating plantaricin EF production by Lactobacillus plantarum RX-8.Method:Based on the existing conventional pure culture conditions and the main influencing factors of bacteriocin production by strain RX-8,two pure culture model systems with low and no bacteriocin production were established.Aliquots of the 16 strains from different fermented food sources were added to fresh MRS broth containing Ca.108 CFU/mL of an overnight culture of Lactobacillus plantarum RX-8.By comparing the bacteriocin antibacterial activity in co-culture and pure culture,the best co-culture induced strains and their conditions were screened and determined.To study the specific types of induction,the inducing activity of different treatments with living-cells and supernatants were tested.Results:When Bacillus subtilis BS-15 from grain vinegar was co-cultured with the strain RX-8,it showed significant induction ability (P<0.01).The best bacteriocin production was induced by co-cultivation as follows:the optimal inoculation ratio of Bacillus subtilis BS-15 and Lactobacillus plantarum RX-8 was 10:1,and the inoculation concentration was 108 CFU/mL and 107 CFU/mL respectively.It was speculated that the induction was caused by the protein substances secreted by Bacillus subtilis BS-15.Conclusion:Taken together,the results suggest that the presence of specific microorganisms act as environmental stimulus activating plantaricin EF production.Microbial co-cultivation can be used as an important technical means to increase the production of lactic acid bacteria.
    Determination of Perchlorate and Chlorate in Milk and Infant Formula Powder by Ion Chromatography - Tandem Mass Spectrometry
    Zhang Minghui, Jia Ge, Qiao Weicang, Zhao Junying, Wang Yaling, Chen Lijun
    2022,22(9):239-247, DOI: 10.16429/j.1009-7848.2022.09.025
    [Abstract] (970) [HTML] (1977) [PDF 1.15 M] (2256)
    Abstract:
    A method for the determination of perchlorate and chlorate in bovin milk and infant formula by high performance anion exchange chromatography-tandem mass spectrometry was developed. It was optimized about the protein precipitation reagent and the purification conditions of infant formula. The protein was precipitated by acetonitrile and the supernatant was purified by ion chromatographic pretreatment column. The separation was performed on a Dionex IonPac AS19 high performance anion column with gradient elution using potassium hydroxide eluent at the flow rate of 0.35 mL/min. The injection volume was 50 μL. The column temperature was 30 ℃. The results showed that the perchlorate and chlorate could be separated well under the experimental conditions and showed a good linear relationship with its corresponding quantitative ion peak area in a wide concentration range (R2>0.999). The limits of detection for perchlorate and chlorate were 7 ng/L and 1.7 ng/L， respectively， and the limits of quantification were 20 ng/L and 5 ng/L. The recoveries of milk and infant formula were 88.95%~102.33%， and the RSDs were 1.86%~3.21%. This method has the advantages of simple sample processing， low limit of detection， low limit of quantification， good stability， good repeatability and recovery， and could be widely used in the detection of milk and infant powder.
    Reduction of Whey Protein Antigenicity by Intracellular Crude Enzyme Treatment of Kluyveromyces marxianus Z17 Combined with Ultrasound Treatment
    Shu Qin, Zhao Wenjun, Liu Siyu, He Guoqing, Chen Qihe
    2022,22(2):11-22, DOI: 10.16429/j.1009-7848.2022.02.002
    [Abstract] (574) [HTML] (2328) [PDF 2.34 M] (2226)
    Abstract:
    In this study， the pre-treated whey protein by ultrasound was used as the substrate for enzymatic hydrolysis. OPA and ELISA method were used to analyze the optimal conditions of ultrasonic pretreatment - enzymatic hydrolysis for whey protein by the crude enzyme of Kluyveromyces marxianus Z17， in order to reduce the antigenicity of whey protein (characterized by the antigenicity of α-LA and β-LG). The results showed that the hydrolysis degree of whey protein was significantly affected by initial pH value and hydrolysis temperature， and the antigenicity of α-LA and β-LG was apparently influenced by initial pH value， and the interaction of ultrasonic interval time and ultrasonic power also played a role in affecting the antigenicity of α-LA and β-LG. The optimal conditions for enzymatic hydrolysis to transform whey protein by Kluyveromyces marxianus Z17 were obtained by response surface method: the reduction rates of α-LA antigenicity and β-LG antigenicity were predicted to reach the maximum at the ultrasonic interval time of 16 s， the ultrasonic power of 400 W， the initial pH of 6.16 and the enzymatic hydrolysis temperature of 18.48 ℃， which were 65.56% and 57.96%， respectively.
    Linear Epitopes Screening Study of Major Walnut Allergen Jug r 2 Based on Anti-digestion Peptides
    Hao Mengzhen, Li Xinrui, Mu Yao, Chen Xi, Che Huilian
    2022,22(2):1-10, DOI: 10.16429/j.1009-7848.2022.02.001
    [Abstract] (1235) [HTML] (2443) [PDF 2.72 M] (2205)
    Abstract:
    Jug r 2 is the major allergen of walnut. And the linear epitopes on Jug r 2 is a key factor in triggering a severe allergic reaction. Hence， the research on the efficient strategy for analyzing the linear epitopes of Jug r 2 is necessary. In our study， two immunoinformatic tools including DNAStar Protean and ABCpred were used to predict the B cells linear epitopes on Jug r 2. In vitro simulated gastrointestinal digestion and HPLC-MS/MS were used to identify anti-digestion peptides. And anti-digestion peptides were located on the 3D model of Jug r 2. The results showed that eight predicted B cells linear epitopes were AA186-199， AA226-230， AA257-263， AA284-289， AA373-382， AA389-398， AA408-414， AA472-487； eleven anti-digestion peptides were AA215~220， AA250~260， AA323~337， AA351~356， AA363~388， AA428~438， AA470~483， AA488~513， AA514~526， AA527~541， AA545~572. Of all anti-digestion peptides， four coincided with the predicted or true B cells linear epitope sequences and eight coincided with true T cells epitopes sequences. Anti-digestion peptides showed good antigenic properties in hydrophilic and flexible on the localization of Jug r 2 3D structure. Therefore， the anti-digestion property of food allergens may be a promising direction for studying linear epitopes of Jug r 2.
    Inhibitive Effects of SIRT3-augmenting Polyphenols on Cellular Oxidative Stress
    Chen Hui, Peng Yuxin, Xu Yinghao, Zhao Chong
    2022,22(1):12-20, DOI: 10.16429/j.1009-7848.2022.01.002
    [Abstract] (743) [HTML] (2404) [PDF 1.42 M] (2184)
    Abstract:
    In this study,the trans-well co-culture system of Caco-2 monolayer cells and HaCaT cells was established,and the effects of resveratrol,kaempferol,punicalagin,fisetin and oenothein B on SIRT3 expression were evaluated by the SIRT3-EGFP reporter gene system in HaCaT cells,as well as the protective effect of the selected SIRT3-augmenting polyphenols on UVB-induced oxidative stress in HaCaT cells were further investigated.The result showed that resveratrol,kaempferol and oenothein B significantly enhanced the expression of exogenous and endogenous SIRT3 gene;among them,oenothein B significantly reduced the level of ROS in HaCaT cells;however,knockdown SIRT3 expression significantly reduced the inhibitory effect of oenothein B on UVB-induced oxidative stress.In conclusion,the inhibition effect of oenothein B on UVB-induced ROS generation depends on SIRT3 in the co-culture system of Caco-2 cells and HaCaT cells.
    Effects of Simulated Gastrointestinal Digestion on Structure and Antioxidant Activity of Soybean Oligopeptides
    Liu Wenying, Feng Xiaowen, Zhao Xiaohan, Pan Xingchang, Gu Ruizeng
    2022,22(2):49-57, DOI: 10.16429/j.1009-7848.2022.02.006
    [Abstract] (905) [HTML] (2124) [PDF 1.15 M] (2160)
    Abstract:
    Soybean peptides (SOPs) are functional ingredients with good health benefits. The health benefits presented are highly dependent on the peptide structures. SOPs were prepared from soybean protein isolate by hydrolysis. Ultraviolet full wavelength scanning method and circular dichroism spectrophotometry were used to analyze whether the structure of SOPs was affected by pepsin， trypsin and the sequential treatment of pepsin and trypsin. ABTS free radical scavenging ability， DPPH free radical scavenging ability， oxygen radical absorbance capacity (ORAC) and ferric ion reducing antioxidant power(FRAP) of SOPs were measured in order to explore the changes of antioxidant capacity of SOPs before and after digestion. The results showed that SOPs were mainly composed of components with molecular weight less than 1 000 u， and the proportion of components less than 1 000 u increased after digestion， and the maximum proportion reached 88.46%. They all had maximum absorption peaks at 275 nm. In the secondary structure, the proportion of random curl in the four groups of SOPs was about 30%， accounting for about 1/3 of the total secondary structure composition, indicating high disorder and loose and open structure of SOPs. The ABTS free radical scavenging ability and iron reducing ability of SOPs were stable. After trypsin digestion， DPPH radical scavenging rate decreased and oxygen radical absorption capacity increased significantly (P < 0.01).
    Effects of Sulfation of Pectin Polysaccharides and Its Degraution Products from Citrus Segment Membrane on Antitumor Activity
    Zhu Kai, Liu Shanshan, Ye Xingqian, Chen Shiguo
    2022,22(2):23-30, DOI: 10.16429/j.1009-7848.2022.02.003
    [Abstract] (685) [HTML] (2249) [PDF 1.47 M] (2118)
    Abstract:
    Pectin is a polysaccharide that widely exists in plant cell walls and has a variety of physiologically active functions. Various studies have confirmed that modification of polysaccharide can improve its biological activity. Therefore， in this study， the citrus segment membrane pectin (PP) and its degraded oligosaccharides (POS1 and POS2) recovered from the citrus canning waste water were carried out sulfate esterification in order to increase their activity. Molecular weight and monosaccharide composition analysis showed that after sulfating by TBA and DMSO systems， the molecular weight of sulfated pectin polysaccharides and oligosaccharides were decreased， and the content of arabinose and galactose reduced significantly. FTIR and NMR results shown that the H4 of each component of galacturonic acid showed a low-field shift after sulfation. And the anomer hydrogen signals of galactose and arabinose from POS1 and POS2 shifted to the low field， respectively. Which indicating that the main chain and the side chain were sulfated. The in vitro results showed that the anti-tumor activity of sulfated POS1 and POS2 was further enhanced. Among them， POS1-T has the best effect， with an inhibition rate of 30.25%. In summary， the results of the study indicated that sulfation could increase the antitumor effect of pectin polysaccharide and its oligosaccharides.
    Effects of Shrimp Peptide on the Proliferation， Differentiation and Mineralization of MC3T3-E1 Osteoblasts
    Xiang Xingwei, Shao Wan, Shu Conghan, Li Jinhong, Chen Hui, Deng Shanggui, Zhou Yufang
    2022,22(10):116-125, DOI: 10.16429/j.1009-7848.2022.10.013
    [Abstract] (602) [HTML] (2139) [PDF 1.91 M] (2103)
    Abstract:
    Objective: To extract shrimp peptides from the by-products of red shrimp， and study its activity in promoting the proliferation， differentiation and mineralization of MC3T3-E1 cells. Methods: Firstly， the MTT method was used to detect the effect of different concentrations of shrimp peptides on the survival rate of MC3T3-E1 cells. After the concentration was selected， the osteoblasts were induced to differentiate and culture， and the alkaline phosphatase (ALP) activity was measured at 3 and 7 days of culture. Measure the content of osteocalcin (OCN) and type I collagen (COL-I) at 7 d and 14 d. Alizarin red staining is used to detect the degree of mineralization of cells induced and cultured at 21 d. QPCR and Western blot are used to study the expression of key genes and the proteins OPG， RANKL and RUNX2 in bone formation in the OPG/RANKL/RANK signaling pathway. Results: Shrimp peptide mass concentrations of 0.02， 0.05 mg/mL， and 0.1 mg/mL significantly promoted cell proliferation， ALP activity， OCN and COL-I content increased compared to the control group， and the area of mineralized nodules increased significantly (P < 0.05). Shrimp peptide up-regulates the expression of ALP， OCN， and COL-I genes， promotes the expression of OPG and RUNX2 genes and protein levels， and inhibits the expression of RANKL genes and protein levels. Conclusion: Shrimp peptide can promote the proliferation， differentiation and mineralization of MC3T3-E1 osteoblasts， and activate the OPG/RANKL/RANK signaling pathway to promote osteoblast differentiation and bone formation.
    Effect of Melatonin Treatment on Storage Quality of Brassica chinensis L.
    Lu Ruixue, Han Yanchao, Chen Hangjun, Fang Xiangjun, Wu Weijie, Liu Ruiling, Mu Honglei, Gao Haiyan
    2022,22(1):198-205, DOI: 10.16429/j.1009-7848.2022.01.022
    [Abstract] (828) [HTML] (2087) [PDF 1.03 M] (2056)
    Abstract:
    Brassica chinensis L.is a typical green leafy vegetable which is easy to senesce and yellow after harvest.The effects of different concentrations of melatonin (MT) (0.2,0.4,0.6,0.8 mmol/L) on the storage quality of Brassica chinensis L.were studied.The results showed that MT treatment could effectively delay the senescence,keep the good color,delay the increase of weight loss rate and yellowing rate,and keep the higher contents of chlorophyll,vitamin C,soluble solids and reduce sugar.In addition,MT treatment also significantly increased the activities of peroxidase and polyphenol oxidase.Among the four different melatonin concentrations,0.6 mmol/L melatonin was the most suitable for the storage and preservation of Brassica chinensis L.The results provided theoretical basis and technical support for the storage and preservation of Brassica chinensis L.
    Effects of Frozen Storage on Water State and Ice Crystal Form of Non-fermented Dough
    Chen Li, Zhang Yingquan, Wei Yimin, Guo Boli
    2022,22(2):77-87, DOI: 10.16429/j.1009-7848.2022.02.009
    [Abstract] (436) [HTML] (2075) [PDF 2.00 M] (2047)
    Abstract:
    In order to clarify the state and distribution of water in non-fermented frozen dough at different mixing times and during freezing storage， low-field nuclear magnetic resonance (LF-NMR) was used to determine the moisture state of dough and after freezing during the dough mixing process by farinograph. The results showed that: In the dough mixing process， the proportion of strongly bound water (A21) in the dough just after leaving 500 BU was the highest and the proportion of weakly bound water(A22) was the highest. At this time， the water binding state was the best， and the gluten was fully hydrated. Ice crystal pores with irregular shapes and uneven distribution appeared inside the dough with different stirring times after freezing. However， the A21 value of the dough that had just left 500 BU was still the highest after freezing， the number of internal ice crystal pores was small， and the area of ice crystal pores was small. The moisture binding state was better. Conclusion: The moisture binding state of the dough that just left 500 BU from the farinograph kneading process was the best， the gluten network structure was fully formed， and the mobility of internal water molecules was the lowest. After frozen storage， the moisture binding state of the dough that had just left 500 BU was still good， and the internal water molecules were relatively stable.
    Effect of Camel Milk on Intestinal Flora of Mice with Chronic Alcoholic Liver Injury
    Bai Luping, Qiao Xiangyu, Hai Le, Qi Bule, Jirimutu, Ming Liang
    2022,22(1):78-87, DOI: 10.16429/j.1009-7848.2022.01.009
    [Abstract] (760) [HTML] (2199) [PDF 2.01 M] (2039)
    Abstract:
    Purpose:To explore the effect of camel milk on the diversity and structure of intestinal microflora in mice with chronic alcoholic liver injury.In this experiment,male C57BL/6NCr mice were randomly divided into 4 groups:control group (Con,n=6),model group (Et,n=6),camel milk dose group (EtCM,n=6) and cow milk dose group (EtNM,n=6);the experiment was conducted for 8 weeks,the first 4 weeks were fed with Lieber-DeCarli liquid feed (including control),and the following 4 weeks were fed with corresponding milk or saline on the basis of feeding Lieber-DeCarli liquid feed.After the gavage,the NIAAA model was established by gavage 31.5% alcohol solution at a dose of 5 g/kg.Serum LPS content was detected,and colonic feces of mice were collected under sterile conditions for 16S rRNA sequencing,and intestinal flora alpha diversity,beta diversity,and species structure based on genus and genus levels were analyzed.Serum index results showed that serum LPS of mice in EtCM group and EtNM group was significantly reduced (P < 0.01).16S rRNA sequencing results showed that camel milk and cow milk significantly increased the abundance and uniformity of the colonic intestinal flora of ALD mice,and better adjusted the structure of intestinal flora;among them,camel milk showed better alpha diversity than cow milk.At the phylum level,camel milk and cow milk significantly increased the abundance of Bacteroides phylum and decreased the abundance of thick-walled phylum.At the genus level,camel milk and cow milk significantly increased the abundance of Bacteroides,Bacteroides,and Ackermania,and reduced the abundance of the unknown genus Ruminococcaceae_UCG-013 under the Rumenaceae family.Among them,the beneficial bacteria abundance of camel milk is 9% higher than that of cow milk.Conclusion:Camel milk can adjust the intestinal flora structure by changing the intestinal flora environment of ALD mice.It shows that camel milk can be used as a functional dairy product to regulate intestinal flora,and can prevent intestinal barrier dysfunction caused by chronic ALD.
    Analysis of Fluid and Gelation Properties of Dendrobium officinale Polysaccharide
    Jing Yulin, Hou Furong, Tang Wen
    2022,22(2):88-97, DOI: 10.16429/j.1009-7848.2022.02.010
    [Abstract] (508) [HTML] (2140) [PDF 1.37 M] (2033)
    Abstract:
    The effects of mass concentration， temperature， inorganic cation type and pH on the fluid and gelation properties of polysaccharide from Dendrobium officinale(DOP) were evaluated by rheological analysis and FT-IR analysis in this study. The results showed that the DOP aqueous solution exhibited shear-thinning flow behavior under different concentration， temperature， inorganic cation type and solution pH. The viscosity of DOP solution increased with its increasing concentration and the pseudoplastic was more obvious. The viscosity of DOP solution decreased with the increasing of temperature in the range of 5~75 ℃. The addition of Na+ significantly increased the viscosity of DOP solution. However， the viscosity of DOP solution was decreased when K+， Ca2+， Al3+ were added respectively and the change trend was related to the inorganic cation concentration and valence. DOP extracted with hot water had good stability under acidic conditions. However， the viscosity of DOP solution significantly increased under alkaline conditions and the gelation of solution will be occurred under alkaline conditions (pH>10.0). The dynamic rheological results showed that the gel transition was enhanced with the increasing of polysaccharide mass concentration. The FT-IR results indicated that the gelation was related to the absorption peaks at 1 735 cm-1， 2 935 cm-1 and 2 881 cm-1. The above results suggested that the aqueous solution of DOP had unique fluid and gelation properties for processing. The results are useful for the formulation and processing of polysaccharide extracted from Dendrobium officinale.
    Studies on Antioxidant Activity,Hypoglycemic and Lipid-lowering Capacity of Flavonoids in Sweet Orange Peels in Vitro
    Yao Xu, Li Ping, Gu Qing
    2022,22(1):49-57, DOI: 10.16429/j.1009-7848.2022.01.006
    [Abstract] (934) [HTML] (2174) [PDF 1.07 M] (2024)
    Abstract:
    This study aims to explore the potential utilization of sweet orange peels.In this paper,flavonoid compounds in the peels of blood orange,navel orange,egyptian orange,and sunkist orange were extracted,and the contents of 11 flavonoid compounds were analyzed by HPLC.Then the bioactive functions in four sweet orange peels were investigated in vitro.The results manifested that there were abundant flavanone compounds in the sweet orange peels,such as eriocitrin,narirutin,and hesperidin,and the contents of polymethoxyflavonoids were less than that of flavanone compounds.The comprehensive APC index of flavonoids in sweet orange peels ranged from 86.20% to 99.47%.The inhibitory ratio of α-glucosidase varying from 46.16% to 70.18%.Moreover,the bile acid salt binding experiment indicated that sweet orange peels flavonoids could bind bile acid sodium,sodium taurocholate,and sodium glycocholate.The adsorption capacity was within the range of 0.359 to 0.460 μmol/mg.Pearson correlation analysis showed positive correlations between the biological activity and the total content of 11 flavonoids.This study provided theoretical support for the development of antioxidative,hypoglycemic,and lipid-lowering functional products using sweet orange peels.
    Starch-based Biodegradable Materials and It's Applications in Food Industry
    Chen Long, Cheng Hao, Wang Yi, Zhi Chaohui, Jin Zhengyu
    2022,22(1):364-375, DOI: 10.16429/j.1009-7848.2022.01.040
    [Abstract] (632) [HTML] (2212) [PDF 1.59 M] (2021)
    Abstract:
    The development of biodegradable materials as the substitute of plastics has been widely studied recent years due to the problem of plastic pollution.Starch,a common natural polysaccharide,has been considered as an ideal source of biodegradable materials because of its with low price and wide source.This paper reviewed the most advanced research progress of starch-based biodegradable materials,including the additives,preparation and characterization methods of starch-based biodegradable materials,as well as their applications in food industry.Finally,this article provides the perspectives on current challenges and share our outlook of starch-based biodegradable materials to provide reference and guidance for the future studies in this area.
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    Discussion in Feasibility and Prospect of Dendrolimus spp.Being a Kind of New Resources Food
    刘高强, 魏美才, 王晓玲
    2003,0(Z1):504-507, DOI:
    [Abstract] (410) [HTML] (0) [PDF 0.00 Byte] (0)
    Abstract:
    松毛虫是我国危害最大的林业害虫之一.但其虫体却含有约60%的优质动物蛋白,8%左右的甲壳素/壳聚糖,还有Fe、Zn、Cu、Mn等微量元素和VA、VE等维生素.国内外一些少数民族地区的人群很早就有取食其虫蛹的习惯.作为一类潜在的食品资源,与其它昆虫相比,松毛虫资源量极大,而且易于捕获;此外,开发松毛虫新资源食品在一定程度上可以降低它的危害程度,可避免因大量使用农药而带来的环境污染,具有较大的经济和生态效益.

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