25 November 2025, Volume 51 Issue 21
    

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  • Construction of Escherichia coli strains for whole-cell catalytic synthesis of Rebaudioside M and fermentation process
    WANG Xiaojing, GU Zhenghua, LI Moying, ZHU Rui, XIN Yu, GUO Zitao, GUO Zhongpeng, ZHANG Liang
    Food and Fermentation Industries. 2025, 51(21): 1-9. https://doi.org/10.13995/j.cnki.11-1802/ts.041873
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    Rebaudioside M (Reb M), a natural and scarce sweetener, has garnered significant attention owing to its safety profile, high level of sweetness, and relatively subdued aftertaste bitterness.The conventional approach of extracting Reb M from Stevia is marred by high costs and low yields.In the present study, a whole-cell catalytic strategy was employed using Escherichia coli for the synthesis of Reb M.This approach obviated the complex and laborious steps associated with enzyme purification and holds great promise for industrial-scale production.Through the meticulous construction of an E.coli chassis strain and the optimization of its fermentation regimen, an efficient synthesis of Reb M was realized.Specifically, the optimized enzymes UGT76G1 (bearing mutations T284S, M88L, and L200A) and UGT91C1 (with mutations F208M and F379A) were utilized. Simultaneously, to construct the initial strain, the metabolic pathway underwent modification.This involved the knockout of araA and ushA(encoding L-arabinose isomerase and UDP glycoside hydrolase), overexpress galU(encoding Glucose-1-phosphate uridylyltransferase) and the addition of the solubilizing tag XXA.Through an elaborate fermentation optimization process, the optimal fermentation conditions were ascertained as follows:following a 4-hour incubation at 37 ℃, 0.1 mmol/L IPTG and 15 g/L L-arabinose were added, followed by an induction period of 16 hours at 16 ℃.Under these precisely defined conditions, after a 24-hour reaction at 42 ℃, the Reb M yield of the chassis strain reached 24.318 g/L, and the substrate conversion rate attained 91%, representing an 7.56-fold enhancement over the initial conditions.The outcomes of this research offer crucial and valuable guidance for the large-scale production of Reb M using E.coli.
  • Exploration and functional verification of key enzymes for the generation of carveol from limonene catalyzed by Klebsiella sp.
    WANG Guoguo, WANG Zixuan, LI Zehao, AN Kang, CHNEG Huiru, FENG Yingjie, YANG Jinchu, LI Hua, ZHANG Lulu
    Food and Fermentation Industries. 2025, 51(21): 10-18. https://doi.org/10.13995/j.cnki.11-1802/ts.041957
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    Carveol is a monoterpene compound with significant values in the fields of medicine, food, and daily chemicals.It is usually obtained through the oxidation of limonene catalyzed by microorganisms or their enzymes.Nevertheless, the enzyme activity reported at present is relatively low and its specificity is inadequate, which makes it challenging to meet the requirements for large-scale industrial production of carveol.In this study, Klebsiella O852, which had the capacity to catalyze the conversion of limonene to carveol, was selected as the research subject.Based on the previously acquired genomic data, through local BLAST and bioinformatics analyses, in combination with multiple sequence alignment and phylogenetic tree analyses, the key enzymes that catalyzed the generation of carveol from limonene in Klebsiella sp.O852 were identified, namely the multi-component enzyme system of Rieske-type aromatic ring dioxygenase (terminal oxidase KlebDOX1 and ferredoxin/ferredoxin reductase KlebFdR1, as well as terminal oxidase KlebDOX2 and ferredoxin/ferredoxin reductase KlebFdR2).To further verify the functions of these enzymes, their genes were cloned and recombinantly expressed, and it was confirmed through limonene oxidation experiments that the dioxygenase systems KlebDOX1-KlebFdR1 and KlebDOX2-KlebFdR2 were capable of catalyzing the oxidation of limonene to generate carveol.This research has obtained the key enzymes applicable for the synthesis of carveol, enriched the enzyme resource pool, and laid a solid foundation for the biosynthesis of carveol.
  • Expression and characterization of a novel GH46 family chitosanase from Streptomyces mobaraensis
    QIU Jieru, QIU Wenxuan, GUAN Xingzi, ZHANG Ni, LIU Song
    Food and Fermentation Industries. 2025, 51(21): 19-26. https://doi.org/10.13995/j.cnki.11-1802/ts.042495
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    Chitosanase (EC 3.2.1.132, Csn) catalyzes the hydrolysis of β-1,4-glycosidic bonds in chitosan to generate functional chitooligosaccharides.Here, a novel Csn gene smCsn46 (GenBank:UBI35095.1) from Streptomyces mobaraensis DSM40587 was heterologously expressed in a transglutaminase-deficient S.mobaraensis strain (smY2022Δtg).The 882 bp ORF encodes a 32 kDa protein, sharing 73.0%, 73.9%, 49.3%, and 48.4% amino acid sequence similarity with GH46 family Csn from Streptomyces sp.N174, Streptomyces coelicolor A3(2), Bacillus mojavensis SY1, and Bacillus subtilis 168, respectively.Using the endogenous transglutaminase promoter (PsmY2022) and secretion elements, extracellular activity of smCsn46 reached 5.52 U/mL.The enzyme exhibited optimal activity at 50 ℃ and pH 5.5 with stability under these conditions.Notably, the enzyme displayed substrate specificity toward chitosan substrates with 85%-95% degree of deacetylation (DDA), showing enhanced catalytic efficiency as DDA decreased.In the case of the catalysis of 95% DDA chitosan, the main product was chitotetrose.This work expands chitosanase genetic resources and provides a food-grade Streptomyces expression platform for industrial chitooligosaccharide production.
  • Biosynthesis of p-anisaldehyde from trans-anethole by whole-cell biotransformation using recombinant Escherichia coli
    ZHANG Zhikai, LIN Qian
    Food and Fermentation Industries. 2025, 51(21): 27-34. https://doi.org/10.13995/j.cnki.11-1802/ts.042062
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    p-Asnisaldehyde is an aromatic compound widely used in food, beverage, and cosmetics industries.To increase biosynthesis yield and conversion rate, whole-cell biocatalysis for p-anisaldehyde production was investigated.The trans-anethole oxygenase from Paraburkholderia sp.MR185 and a solubilization tag retro-protein XXA was fused and expressed in Escherichia coli BL21(DE3).The induced E.coli cells were used as whole-cell biocatalyst for conversion of trans-anethole to p-anisaldehyde, and were immobilized.The activity of trans-anethole oxygenase was dectected in induced E.coli cells and the fusion protein was present in the supernatant and sediment of cell extract.The induction conditions were optimized and the enzyme activity in E.coli cells reached 9.3 U/g.Under optimized conditions of whole-cell transformation, the yield of p-anisaldehyde reached 1.62 g/L with the conversion rate being 88.3%.E.coli cells were immobilized in sodium alginate and used for repeated transformation of trans-anethole to p-anisaldehyde.The yield of of p-anisaldehyde reached 1.26 g/L with the conversion rate being 68.5%, and in the fisrt 3 runs the yield of p-anisaldehyde were above 1 g/L.This study is the first report on whole-cell biocatalyst for p-anisaldehyde synthesis, and provides a technical reference for the industrialized biosynthesis of p-anisaldehyde.
  • Biosynthesis of chitobiose via tri-microbial coupling strategy
    MAO Yijie, LAI Xia, ZHANG Zimeng, WANG Zhijie, ZHANG Hongtao
    Food and Fermentation Industries. 2025, 51(21): 35-42. https://doi.org/10.13995/j.cnki.11-1802/ts.042624
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    Owing to the difficulty in isolating single molecules of chitosan oligosaccharides, it becomes challenging to study the functional activities of chitobiose with the same degree of polymerization.Hence, how to obtain oligosaccharides with the same degree of polymerization on a large scale is crucial for the research on the functional activities of chitobiose and its wide-scale popularization and application.The research of this subject aims to utilize relatively inexpensive N-acetylglucosamine as the substrate, with ATP as the cofactor, and synthesize chitobiose under the triculture-coupled whole-cell catalysis of polyphosphorylase (PPK), N-acetylhexosamine kinase (Nahk), and N,N′-diacetylated chitobiose phosphorylase (Chbp).The yield of chitobiose was 1 675 mg/L by three-bacteria coupling.After single-factor optimization, the maximum yield of chitobiose was 5 214 mg/L, an increase of 211%.To further reduce costs and simplify the process, chitosan disaccharide production strains were constructed and the expression of pathway genes was balanced through the combination of plasmids with different copy numbers.The engineered strain Escherichia coli BL21(DE3) (containing plasmids pRSFDuet1-Nahk-Chbp and pETDuet1-PPK) was adopted, achieving a chitosan disaccharide yield of 1 600 mg/L.This study provides references and guidance for the large-scale biological manufacturing of chitobiose.
  • Effects of Lactobacillus brevis CQPC12 on endurance and running function in mice
    LI Ke, SONG Canlin, TIAN Xiaoxue, ZHAO Xin
    Food and Fermentation Industries. 2025, 51(21): 43-52. https://doi.org/10.13995/j.cnki.11-1802/ts.042935
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    This study explored the role of Lactobacillus brevis CQPC12 (LB-CQPC12) in improving the running performance of mice with oxidative damage and regulating the related molecular mechanisms.The in vitro resistance test results of LB-CQPC12 showed that this strain had excellent acid resistance and bile salt tolerance characteristics.In vivo experiments were conducted to explore the physiological regulatory effect of LB-CQPC12 on running exercise in mice with oxidative damage induced by D-galactose.The experimental observation indicators included endurance test, serum biochemical analysis, histopathological examination, and detection of key gene mRNA expression levels in gastrocnemius muscle and liver tissue.The results indicated that oral administration of LB-CQPC12 at a dose of 1.5×109 CFU/kg BW significantly enhanced running performance in mice with oxidative damage (P<0.05). This improvement was evidenced by a notable prolongation of running time, significant reductions in lactic acid (LA), blood urea nitrogen (BUN), and creatine kinase (CK) levels, along with markedly increased hepatic glycogen (HG) and muscle glycogen (MG) concentrations (P<0.05). Histopathological analysis confirmed that LB-CQPC12 could effectively alleviate oxidative stress injury in the liver.At the molecular level, LB-CQPC12 significantly upregulated peroxisome proliferator-activated receptor γ coactivator 1α (PGC-1α) compared with the model control group.glutathione peroxidase 1 (GPx1), which can activate adenylate activated protein kinase, AMPK) and manganese superoxide dismutase (Mn-SOD) (P<0.05), and upregulated the expression of AMPKα1, PGC1- α/β protein expressions.In addition, LB-CQPC12 significantly reduced the number of harmful bacteria Bacteroidetes and increased the number of the other three beneficial bacteria in the intestinal contents.This study shows that LB-CQPC12 can not only significantly improve the exercise endurance under oxidative injury, but also enhance the running ability of mice.Its effect is significantly better than that of the traditional antioxidant ascorbic acid (150 mg/kg BW gavage).This result provides an important theoretical basis for the development of sports nutritional supplements based on lactic acid bacteria.
  • Protective effect of Brassica rapa L.on hypoxia-induced brain injury and its impact on gut microbiota
    YU Zhongru, ZHU Hongkang, GUO Dongdong, NORBU Dundrup, QIAN He, ZEREN Dawa, DE Yang, OU Xia, SUN Xiulan
    Food and Fermentation Industries. 2025, 51(21): 53-62. https://doi.org/10.13995/j.cnki.11-1802/ts.042137
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    Brassica rapa L.is a traditional high-altitude crop rich in bioactive compounds with anti-hypoxia and anti-fatigue properties.This study aimed to explore its protective effects against hypoxia-induced brain injury in male BALB/c mice following two weeks of Brassica rapa L.intervention and one week of hypobaric hypoxia exposure.HE and TUNEL staining assessed brain tissue damage and cell apoptosis.Commercial assay kits measured antioxidant and glycolytic enzyme activities.Transmission electron microscopy examined mitochondrial ultrastructure in the hippocampal CA1 region.Immunohistochemistry analyzed the expression of HIF-1α, Occludin, and ZO-1 proteins.Finally, 16S rRNA sequencing characterized changes in gut microbiota.The results showed that Brassica rapa L.alleviated brain tissue damage, inhibited cell apoptosis, enhanced antioxidant and glycolytic enzyme activities, preserved mitochondrial ultrastructure, and upregulated HIF-1α expression under hypobaric hypoxia.It also maintained intestinal barrier function and modulated gut microbiota composition and diversity by promoting beneficial bacteria such as Lactobacillus, Alistipes, Candidatus_Saccharimonas, and Anaeroplasm.Correlation analysis revealed a positive association between the relative abundance of Candidatus_Saccharimonas, Enterorhabdus, Eubacterium_xylanophilum, and Lactobacillus and brain protection indicators.In conclusion, Brassica rapa L.may exert anti-hypoxia effects by inhibiting cell apoptosis, alleviating oxidative stress, regulating energy metabolism, preserving mitochondrial function, enhancing hypoxia adaptation, and modulating gut microbiota.
  • Hypoglycemic effects of highland barley blended tea in high-fat diet-induced hyperglycemic mice
    LIU Zhaozhan, YU Hong, HE Youhui, ZHANG Yun, CHEN Zhengxing, WANG Li, ZHANG Xinxia, LI Ting, LI Juan
    Food and Fermentation Industries. 2025, 51(21): 63-69. https://doi.org/10.13995/j.cnki.11-1802/ts.042171
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    This study aimed to investigate the hypoglycemic effect and hepatoprotective role of highland barley blended tea in a high-fat diet-induced hyperglycemic mouse model.Six-week-old male C57BL/6J mice were randomly assigned to one of six groups:A blank control group, a model group, a positive drug group, and three groups receiving low, medium, and high doses of highland barley blended tea, respectively.Following a 9-week modeling period, the intervention with the test samples was initiated.The body weight changes and fasting blood glucose levels of the mice were recorded, and glucose tolerance, serum lipid profiles, inflammatory cytokine levels, and the content of antioxidant and lipid metabolism-related enzymes in the liver were measured.Additionally, pathological changes in the liver tissue were analyzed.A significant reduction in body weight was observed in the high-dose highland barley blended tea group compared to the model group (P<0.05).Additionally, a substantial decrease in triglyceride, total cholesterol, and low-density lipoprotein cholesterol levels was evident (P<0.01).Fasting blood glucose levels showed a significant decline (P<0.01), and glucose tolerance exhibited a marked improvement (P<0.01).Furthermore, the degree of liver tissue degeneration was notably alleviated in all barley blended tea dosage groups.The findings suggest that the hypoglycaemic, lipid-lowering, and weight-loss effects of barley blended tea are a result of enhanced antioxidant capacity, reduced inflammatory damage, and regulated glucose and lipid metabolism.
  • Antioxidant activity of rice bran fermentation broth and its effect on the longevity of Caenorhabditis elegans
    YI Cuiping, ZHANG Sijie, XIAO Jinxiang, ZHAO Bo, LI Zuyin
    Food and Fermentation Industries. 2025, 51(21): 70-75. https://doi.org/10.13995/j.cnki.11-1802/ts.041535
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    Lactiplantibacillus plantarum has the characteristics of improving the flavor, nutritional quality and bioavailability of food.In order to make full use of rice bran resources, the antioxidant and anti-aging effects of rice bran fermented by L.plantarum were enhanced.In this study, rice bran was fermented using L.plantarum for 0, 24 and 48 h.The changes in the content of soluble sugars, proteins and polyphenols were compared before and after fermentation, and the physiological activity of rice bran fermentation solution was analyzed by means of antioxidant activity in vitro and Caenorhabditis elegans model.The results showed that fermentation reduced the protein and soluble sugar content of rice bran broth, and the polyphenol content reached 17.3 mg/100 g after 48 h of fermentation, 1.5 times that of before fermentation;in vitro antioxidant activity, the scavenging rates of hydroxyl radicals and DPPH in rice bran fermentation broth increased by more than 10% and 15%, respectively, which increased the average life span of C.elegans by 2-3 d, and effectively prolonged the average life span of C.elegans under heat stress and hydrogen peroxide oxidative stress by 15% and 25%, respectively.It indicated that L.plantarum fermented rice bran effectively improved the antioxidant and anti-aging effects, which were mainly reflected in the increased polyphenol content, improved free radical scavenging rate and prolonged C.elegans lifespan under stress conditions, thus indicating that the rice bran fermentation broth had a certain antioxidant and anti-aging ability, and providing a theoretical basis for the functional application of L.plantarum fermented rice bran.
  • Repair effect of sulfated Chuanminshen violaceum polysaccharides on oxidative damage in HepG2 cells and its structural analysis
    HUANG Kai, ZHANG Shuting, XUAN Hualong, MU Lamei, WANG Xinling, TANG Huali, QIU Shunli, CAO Hong
    Food and Fermentation Industries. 2025, 51(21): 76-84. https://doi.org/10.13995/j.cnki.11-1802/ts.042119
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    To clarify the structure of the highly active sulfated polysaccharides with reparative effects on oxidative damage in HepG2 cells, ultrasound-assisted enzyme extraction was used to obtain crude polysaccharides from Chuanminshen violaceum (CVPs).Sulfated C. violaceum crude polysaccharides (S-CVPs) were prepared using concentrated sulfuric acid, and the purified sulfated polysaccharides (S-CVPs-1-G) were obtained via column chromatography.The reparative effects of S-CVPs-1-G on H2O2-induced oxidative damage in HepG2 cells were evaluated.Cell proliferation was measured using the CCK-8 assay, and oxidative stress markers and antioxidant enzyme activity were determined by enzyme-linked immunosorbent assay (ELISA).Finally, methylation and NMR results were used to infer the linkage structure of S-CVPs-1-G.The results indicated that S-CVPs-1-G effectively repaired H2O2-induced oxidative damage in HepG2 cells.It significantly reduced malondialdehyde levels and significantly increased the levels of superoxide dismutase (SOD) and catalase (CAT) (P<0.05).At a high concentration, S-CVPs-1-G (compared to the model group) decreased MDA by 3.63 nmol/mg prot, and increased SOD and CAT activities by 4.55 and 1.81 U/mg prot, respectively.Furthermore, the reparative ability of S-CVPs-1-G in H2O2-induced oxidative stress in HepG2 cells was superior to that of CVPs.NMR and methylation analysis revealed that S-CVPs-1-G predominantly consists of a backbone structure →4)-Glcp-(1→4)-α-Glcp-(1→, with small amounts of →4)-α-Glcp-(1→3)-β-Glcp-(1→4)-α-D-GalpA(OMe)-(1→) glucan.In conclusion, S-CVPs-1-G is a sulfated polysaccharide that exhibits reparative effects on H2O2-induced oxidative damage in HepG2 cells.
  • Mechanism of Kasen distillate to intervence in non-alcoholic steatohepatitis based on UPLC-QE-MS combined with network pharmacology
    YIMING·Gahafu, MAIMAITIJIANG·Abuduwake, ADILAI·Aihemaitituoheti, MA Qiangqiang, AINIWAER·Aikemu
    Food and Fermentation Industries. 2025, 51(21): 85-94. https://doi.org/10.13995/j.cnki.11-1802/ts.042007
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    This study aimed to identify the active ingredients of Kasen distillate based on ultra-high performance liquid chromatography-mass spectrometry (UPLC-MS) technology and to predict the possible mechanism of Kasen distillate intervention in non-alcoholic steatohepatitis (NASH) through network pharmacology combined with cell experiment.Databases such as SwissADME, SwissTarget Prediction, GeneCards, and DrugBank were used to screen the intersection targets between the active ingredients of Kasen distillate and NASH, the David database was used to enrich and analyze the core targets, and molecular docking was conducted and cell validation experiments were carried out.The results showed that there were a total of 32 active ingredients in Kasen distillate, corresponding to 181 common targets;2 764 entries were enriched for GO function, KEGG pathways were mainly involved in lipid and atherosclerosis, AGE-RAGE signaling pathway and TNF signaling pathway, et al;Molecular docking had verified the good binding affinity between the key components and the core targets;Cell experiments had confirmed that Kasen distillate could reduce the levels of TG, TC, LDL-C and the activities of ALT, AST, increase the level of HDL-C, elevate the protein expressions of p-Akt1/Akt1 (phosphorylation level) and Bcl-2, reduce the protein expressions of p-STAT3/STAT3 (phosphorylation level) and IL-1β in HepG2 cells.Kasen distillate may improve non-alcoholic steatohepatitis by regulating inflammatory pathways.
  • Enzymatic properties of alginate lyase Alg1264 from a marine bacterium Alteromonas sp.A1-6
    XIAO Changsheng, LIANG Tong, LI Jing, DONG Mingli, SHAN Fengjuan, CHAO Hongjun, LI Xin, CHEN Jing, YAN Dazhong
    Food and Fermentation Industries. 2025, 51(21): 95-104. https://doi.org/10.13995/j.cnki.11-1802/ts.043319
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    Using the genome of Alteromonas sp.A1-6 as a template, the target gene alg1264 was amplified by polymerase chain reaction (PCR).The recombinant expression vector pET28a-alg1264 was successfully constructed, and the gene alg1264 was heterologously expressed in Escherichia coli BL21(DE3).The enzymatic properties and hydrolysis products of alginate lytic enzyme Alg1264 were systematically investigated.The optimal pH of Alg1264 was 7.0, with relative activity maintained above 77% after incubation in the pH range of 5.0-11.0 for 1 h.Its optimal temperature was 35 ℃, with relative enzyme activity maintained above 86% after incubation at 5-35 ℃ for 30 min.The relative activity of Alg1264 could be kept above 85% when treated with 5 mmol/L of Mg2+ and Ni2+, therefore, the effects of Mg2+ and Ni2+ on it were relatively small, whereas Cu2+ had no significant impact on it.Alg1264 exhibited excellent tolerance to organic reagents.Its relative activity could be maintained above 80% in the presence of 5 mmol/L b-mercaptoethanol, or 20% (v/v) DMSO.Moreover, its relative activity was also maintained above 60% in the presence of high concentrations of 5 mmol/L guanidine hydrochloride, TritonX-100, or 20% (v/v) methanol, ethanol, and isopropanol.The kinetic constants Km and Vmax of Alg1264 for alginate hydrolysis were 4.034 mg/mL and 0.130 μmol/min, respectively.kcat was 52.653 s-1.kcat/Km was 13.052 mL/(mg·s).Alg1264 exhibited a substrate preference for polyguluronic acid (polyG).Liquid chromatograph-mass spectrometer (LC-MS) analysis revealed that Alg1264 degraded alginate, polymannuronic acid (polyM), and polyG into monosaccharides, disaccharides, trisaccharides, and a small number of other oligosaccharides, confirming its dual endo- and exo-cleaving alginate lyase activity.Alg1264 demonstrated excellent stability in organic reagents, strong pH stability, and a preference for polyG, suggesting its potential for industrial-scale alginate oligosaccharides production in the future.
  • Effect of intracellular enzymes of lactic acid bacteria on allergenicity of gliadin and optimization of enzymatic hydrolysis process
    XU Chao, HE Ziqiong, AI Zhilu, XIE Xinhua, CHEN Kai, ZHANG Yuxin, YU Tianqi, SUO Biao, FAN Huiping
    Food and Fermentation Industries. 2025, 51(21): 105-113. https://doi.org/10.13995/j.cnki.11-1802/ts.043068
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    Gliadin (GLI), the major wheat allergen, may have its allergenicity reduced through the activity of lactic acid bacteria.This study selected four lactic acid bacterial strains (Lactiplantibacillus plantarum ACX0484、Lactobacillus brevis ACX0303、Latilactobacillus curvatus ACX0476、 Lactiplantibacillus plantarum ACX0410) isolated from Chinese sourdough samples and known for their allergenic properties.The allergenicity of GLI following treatment with intracellular enzymes from lactic acid bacteria was assessed using a double antibody sandwich enzyme-linked immunosorbent assay (ELISA), with OD450 values and Anti-Gliadin Antibody-Immunoglobulin E(AGA-IgE)levels as key indicators.Enzymatic hydrolysis conditions were optimized via single-factor and response surface methodology.Structural changes in GLI were characterized by Fourier transform infrared spectroscopy (FTIR), endogenous fluorescence spectroscopy (EFS), and ultraviolet absorption spectroscopy (UAS).Results showed that the intracellular enzymes from the four lactic acid bacterial strains significantly reduced the gliadin OD450 value and AGA-IgE antibody levels compared to the control group (P<0.05).Particularly, the intracellular enzymes of strain ACX0410 exhibited the best desensitization effect, reducing the OD450 value from 0.842 to 0.640.The optimal conditions for ACX0410 intracellular enzymes to reduce GLI allergenicity were determined as:0.05 g/mL substrate concentration, 35 ℃, pH 7.5, 12.5 h reaction time, and 647 U/g enzyme dosage.Under optimal conditions, the treated GLI showed significantly reduced allergenicity (P<0.05) compared to untreated controls, with OD450 values decreasing from 0.908 to 0.433 and AGA-IgE antibody levels declining from 0.144 mg/mL to 0.092 mg/mL.The characterization of GLI structure via FTIR, EFS, and UAS revealed that the intracellular enzymes of the ACX0410 strain alter the secondary and tertiary structures of GLI by significantly reducing the α-helix content, increasing the β-turn content, and promoting the exposure of hydrophobic groups, thereby reducing its allergenicity.
  • Screening of high-yielding tetramethylpyrazine Bacillus and its application in Jiangxiangxing Baijiu fermentation
    BIN Zhiqiang, LI Shuangyu, ZHANG Tianqi, LI Chenyao, LIU Yafeng, HUANG Zhiguo, SUN Jinxu, GUO Xuewu
    Food and Fermentation Industries. 2025, 51(21): 114-122. https://doi.org/10.13995/j.cnki.11-1802/ts.042973
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    To screen Bacillus with high tetramethylpyrazine (TTMP) production and explore their application in Jiangxiangxing Baijiu fermentation, 364 Bacillus were isolated from Daqu and fermented grains.Six high- TTMP -producing candidates were selected through halo formation tests, liquid-state enzyme activity assays, and bran-based solid-state fermentation evaluations.Strain DQ-B102 produced 61.42 mg/L TTMP in solid-state fermentation, significantly outperforming other strains.Identification results classified DQ-B102 as Bacillus velezensis.Simulated fermentation tests demonstrated that DQ-B102 inoculation significantly enhances TTMP yield.At 15% inoculum dosage, TTMP reached 144.18 mg/L, representing a 1.54-fold increase compared to the control group.High-throughput sequencing revealed that DQ-B102 optimized bacterial community structure by suppressing Clostridium and enriching Bacillus.Increasing the inoculum to 15% inhibited Saccharomyces but elevated Aspergillus abundance to 19.50%.GC-MS analysis detected 34 volatile flavor compounds, including 8 alcohols, 9 esters, 7 aldehydes, 4 phenols, and 6 other compounds.The 5% inoculum group exhibited the highest flavor diversity with 34 compounds.Increased inoculum concentration enhanced pyro-sauce aroma contribution.This study successfully isolated Bacillus velezensis DQ-B102, a high-yield TTMP producer.The strain significantly improved TTMP content and pyro-sauce aroma intensity in liquor through efficient bioconversion of acetoin to TTMP and strategic regulation of microbial community structure.These findings provide valuable microbial resources for quality enhancement of Jiangxiangxing Baijiu.The results establish a scientific foundation for optimizing fermentation processes and developing functional microbial agents in Baijiu production.
  • Dynamic changes and correlation analysis of pit mud bacterial communities and volatile compounds during the fermentation of Nongxiangxing Baijiu
    QI Xiangwei, WU Peiwen, ZHANG Yuanyuan, WANG Huihui, NIU Bangyan, LI Qingteng, ZENG Shuoyao, LI Shuntao, HU Kai, MENG Zhen
    Food and Fermentation Industries. 2025, 51(21): 123-132. https://doi.org/10.13995/j.cnki.11-1802/ts.042451
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    The “aroma-producing” function of pit mud is driven by bacterial communities, influencing Baijiu flavor directly.However, studies on the dynamic changes in bacterial communities and volatile compounds remain limited.This study used an embedded sampler to collect pit mud samples in real-time during fermentation.The results indicated that pit mud fermentation consisted of two stages:an early stage (0-5 d) and a late stage (15-60 d), based on bacterial community succession and volatile compound evolution.In the early stage, alcohol compounds increase, whereas acids and esters accumulate in late stage.The bacterial community structure exhibited a similar trend, undergoing significant changes in the early stage, followed by stabilization.The bacterial diversity initially increased and then decreased, while acid-producing bacteria were enriched.Microbial network analysis suggested that antagonistic interactions between Proteobacteria and other bacterial phyla drive community structural evolutions across both stages.The synergistic interactions maintained the stability of the pit mud bacterial community, with dominant genera (relative abundance >1%) such as Aminobacterium, Caproiciproducens, and Proteiniphilum, as well as non-dominant genera like Hydrogenispora and Tepidanaerobacter.Correlation analysis confirmed that microbes such as Caproiciproducens contribute to acid compounds production during fermentation.In contrast, Acinetobacter showed a positive correlation with off-flavor compounds, potentially unfavorable pit mud odor in the early stage.The understanding of dynamic interactions between bacterial communities and volatile compounds in pit mud was fundamental for assessing pit mud quality.These insights are critical for pit mud cultivation and maintenance, ultimately improving Baijiu fermentation.
  • Effects of inoculation strategies on the flavor characteristics of Merlot wine by using excellent Lactiplantibacillus plantarum strains
    LOU Kangjie, FENG Zhuojun, ZHENG Mengni, HU Kai, LIU Shuwen, ZHAO Hongyu
    Food and Fermentation Industries. 2025, 51(21): 133-140. https://doi.org/10.13995/j.cnki.11-1802/ts.041993
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    The problem of high acidity of grape materials in monsoon areas usually require malolactic fermentation to reduce acidity and improve flavor characteristics. Lactiplantibacillus plantarum and Oenococcus oeni are the two main genera responsible for wine malolactic fermentation, there are many researches on O.oeni and it is commonly used in the wine industry.In this study, a Lactiplantibacillus plantarum 10 with higher adaptability in wine-like condition (a pH of 2.9, 14% ethanol, and 80 mg/L SO2) and β-glucosidase (0.82 μmol/(min·g)) activity was isolated.Subsequently, L.plantarum 10 and O.oeni SD-2a respectively co-inoculated or sequentially inoculated with Saccharomyces cerevisiae for Merlot wine fermentation.Results showed L.plantarum 10 and O.oeni SD-2a all completed MLF under two inoculation strategies with similar fermentation duration.Notably, L.plantarum 10 showed higher MLF activity per unit cell density compared to O.oeni SD-2a.During co-inoculation, L.plantarum 10 enhanced the release of terpenes and fatty acids, with the levels of nerolidol exhibited 1.8 times that of wines fermented with O.oeni SD-2a.This study indicated that L.plantarum has good potential to enhance aroma characteristics and become ferment agent in wine-making.
  • Process optimization and characteristic aroma analysis of ‘Feng Yuan Hong’ apricot fruit wine
    LIU Yu, ZHAI Hongyue, CHEN Jian, WANG Xinxin, ZHANG Zhenzhen
    Food and Fermentation Industries. 2025, 51(21): 141-149. https://doi.org/10.13995/j.cnki.11-1802/ts.041933
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    To determine the fermentation process parameters and improve the sensory quality of Xinjiang ‘Feng Yuan Hong’ apricot varieties, the effects of fermentation factors on ‘Feng Yuan Hong’ apricot fruit wine were investigated, and the differences in the aroma composition between apricot pulp and apricot fruit wine were explored.The fermentation process of ‘Feng Yuan Hong’ apricot as raw material was investigated on the basis of one-way test, and orthogonal test was carried out to enhance the aroma and sensory mainly to determine the optimal process parameters of ‘Feng Yuan Hong’ apricot fruit wine:maceration for 24 hours, use of BV818 yeast and fermentation was carried out at 20 ℃.Under these conditions, apricot wine was obtained and analyzed for differences in aroma substances before and after fermentation:48 and 82 volatile components were identified in apricot pulp and apricot wine before fermentation, respectively, and 15 and 29 characteristic aroma components with an odor activity value (OAV)＞1 were identified, respectively.There were 12 aroma compounds with OAV＞1 in apricot pulp and apricot fruit wine, and most of the aroma compounds, except for 3 aroma substances, namely 1-octen-3-ol, hexanal, and β-phyllophorone, showed that the OAV of fermented apricot wine were higher than those of unfermented apricot pulp.The results showed that ‘Feng Yuan Hong’ apricots had a richer variety of aroma after fermentation, and the content of some aroma substances was increased, including isobutyraldehyde, trans-2-hexenyl butyrate, γ-octanolactone, linalool, isovaleraldehyde, α-terpineol, et al.Compared with apricot syrup, it showed a more prominent citrus fruity aroma and rosy floral aroma, sweet wine aroma.The results of this experiment laid a theoretical foundation for the subsequent directional development of ‘Feng Yuan Hong’ products and improved its economic value.
  • Effects of Ligilactobacillus salivarius AR809 and its exopolysaccharides on the processing characteristics of low-fat fermented milk
    YIN Xin, CUI Fengyi, WANG Guangqiang, SONG Xin, YANG Yijin, XIONG Zhiqiang, AI Lianzhong, XIA Yongjun
    Food and Fermentation Industries. 2025, 51(21): 150-158. https://doi.org/10.13995/j.cnki.11-1802/ts.042242
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    This study investigated the effects of exopolysaccharides 809 (EPS809) derived from Ligilactobacillus salivarius AR809 on properties of low-fat fermented milk (LFFM).Results showed that neither AR809 nor EPS809 significantly altered the pH of LFFM.However, EPS809 enhanced the water - holding capacity (WHC) of LFFM in a dose - dependent manner, reaching 50.19% at 0.06 g/mL.Rheological analysis indicated that the addition of AR809 or EPS809 improved the viscoelastic properties and structural stability of LFFM.Texture profile analysis (TPA) revealed that the optimal textural parameters were achieved at 0.06 g/mL EPS809, with minimum hardness (42.96 g), peak viscosity (1.74 g), and cohesiveness (0.62).Microstructural analysis showed that EPS809 induced structural densification, characterized by enhanced macroporous network formation and reduced free water content.In terms of volatile flavor compounds, the analysis indicated that EPS809 promoted the biosynthesis of alcohols, esters, and acids.Microrheological evaluation demonstrated differential modulation of the elasticity index (EI), fluidity index (FI), and macroviscosity index (MVI).Peak EI and MVI values were observed at 0.04 g/mL EPS809, with significant variations in the FI.Overall, these findings suggested that EPS809 could effectively enhance the quality of LFFM by optimizing multiple parameters.
  • Analysis of functional characteristics and main flavor substances of Yunnan Bos bubalus milk Mozzarella cheese
    ZOU Qixin, ZHANG Lu, SHANG Le, WANG Liang, BIAN Jiating, LI Pei, WANG Xuefeng
    Food and Fermentation Industries. 2025, 51(21): 159-166. https://doi.org/10.13995/j.cnki.11-1802/ts.041841
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    Mozzarella cheese was produced using Yunnan Bos bubalus milk, while cheese made from Holstein cow milk served as a control.Comparative analyses focused on color difference, texture, protein hydrolysis, thermodynamic properties, free amino acids and free fatty acids to investigate the effects of different raw milks on the texture characteristics and major flavor compounds of Mozzarella cheese.The results showed that there were no significant differences between two cheeses in color difference, elasticity, cohesion, recovery and thermal stability (P>0.05).However, the hardness, gelatinous viscosity, chewiness, and protein hydrolysis of B. bubalus milk cheese were significantly higher than the control group (P<0.05).Additionally, the total content of free fatty acids in B. bubalus milk cheese (2 098.010 mg/100 g) was significantly higher than that of the control group (1 561.016 mg/100 g), while the total content of free amino acids was significantly lower than in the control group (P<0.05).Principal component analysis and partial least squares discriminant analysis revealed that three amino acids (phenylalanine, methionine, and leucine) and five fatty acids (palmitic, cardamom, stearic, oleic, and linoleic acids) had an important effect on the characteristic flavor of the two types of cheese.The study provides a reference for the industrialized production of Yunnan B. bubalus milk Mozzarella cheese.
  • Mechanism and kinetic analysis of light-assisted pasteurization treatment on Staphylococcus aureus in milk
    LU Shuyu, HUANG Xianqing, ZHAO Mengyu, DU Hang, HEI Junxiao, HAI Dan, SONG Lianjun, SHEN Yue
    Food and Fermentation Industries. 2025, 51(21): 167-175. https://doi.org/10.13995/j.cnki.11-1802/ts.043483
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    Staphylococcus aureus is a common pathogenic bacterium in milk and one of the main causes of foodborne poisoning.Its contamination seriously affects milk quality and human health, so it is of great significance to optimize milk pasteurization processes continuously.This study used 405 nm blue light with a light dose of 7.2 J/cm2 assisted pasteurization temperatures (55-80 ℃) and durations (5 min, 10 min) to inactivate Staphylococcus aureus in milk.First-order kinetics, Weibull, Logistic, and Boltzmann models were applied to characterize the light-assisted pasteurization kinetics.Membrane permeability, absolute zeta potential, and particle size were measured, and electron microscopy observed microstructural changes to explore the mechanism of light-assisted pasteurization treatment.The results showed that exposure to blue light for 30 minutes, followed by heating at 75 ℃ for 10 minutes, can completely inactivate Staphylococcus aureus at a concentration of 8.12 lg CFU/mL in milk.Both the Logistic and Boltzmann models fit the light-assisted pasteurization patterns well, with R2 values of 0.9933 and 0.9967, respectively.Light-assisted pasteurization treatment increased membrane permeability, caused cellular morphology changes, and led to cytoplasmic leakage, resulting in bacterial inactivation.This study provides new references for light-assisted pasteurization methods in milk and offers a theoretical basis for dairy enterprises to determine optimal light-assisted pasteurization conditions.
  • Biogenic amine formation in mixed lactic acid bacteria fermentation and the effect of adding American ginseng extract
    LUO Yuqiao, WU Zhengyun, HUANG Huajian, ZHANG Wenxue
    Food and Fermentation Industries. 2025, 51(21): 176-181. https://doi.org/10.13995/j.cnki.11-1802/ts.042253
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    To explore biogenic amine (BA) formation in mixed lactic acid bacteria (LAB) fermentation, Lactobacillus brevis A1-8 (BA-producing LAB I) and L.brevis B2 (BA-producing LAB II) were mixed with Lactiplantibacillus plantarum-6 (non-BA-producing LAB) to form mixed LAB system I and II, respectively, and the possibility of adding American ginseng extract to control BA level of mixed LAB system was discussed.The results showed that, for mixed LAB system I, there was no significant difference in BA level among the groups with different proportions of BA-producing and non-BA-producing LAB;For mixed LAB system II, BA content decreased with the increase of inoculation ratio of non-BA-producing LAB, mainly due to the slow growth rate and weak competitiveness of BA-producing LAB II.With the addition of American ginseng extract, the pH value and the total acid contents of the two mixed LAB fermentation systems, the total number of LAB and the number of BA-producing LAB in the mixed LAB system I were not affected significantly;While the total number of LAB and the number of BA-producing LAB in mixed LAB system II decreased slightly;The BA level in mixed LBA systems I and II were reduced by 10%-20% and 20%-30%, respectively.Enzyme reaction tests revealed that the activity of tyrosine decarboxylase and ornithine decarboxylase decreased by 27% and 58%, respectively, by adding American ginseng extract.This study could provide a reference for the control of BA in fermentation processes dominated by LAB.
  • Screening and evaluation of high-quality lactic acid bacteria for potato kimchi and optimization of fermentation conditions
    YIN Hongli, QI Wen, WANG Jing, TONG Lili
    Food and Fermentation Industries. 2025, 51(21): 182-188. https://doi.org/10.13995/j.cnki.11-1802/ts.041769
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    The aim of this study is to investigate the effects of lactic acid bacteria fermentation on the quality of potato kimchi and to optimize the fermentation process.The experiment screened lactic acid bacteria with strong acid production, acid resistance, salt tolerance, and nitrite degradation ability from Lactobacillus acidophilus, Streptococcus salivarius subsp. thermophilus, Lactiplantibacillus plantarum, Leuconostoc mesenteroides, and Pediococcus pentosaceus to explore the fermentation of potato kimchi.The optimized optimal fermentation conditions were 3% L.plantarum, 2% salt concentration, and a fermentation time of 9 days.The impact of various factors on the sensory evaluation of potato kimchi was in the order of inoculation volume>fermentation time>salt concentration.Under these process conditions, the nitrite content on the 9th day was as low as 2.92 mg/kg, a decrease of 52.21% compared to natural fermentation.Potato kimchi inoculated with L.plantarum showed better odor, taste, crispness, and overall acceptance than natural fermentation, with a sensory score of 91.5.
  • Screening of γ-aminobutyric acid transaminase inhibitory peptides in phycocyanin by computer simulation
    CHEN Xuke, YE Zhineng, GUO Yijing, QIU Shuping, LI Haoze, ZHANG Yinghua
    Food and Fermentation Industries. 2025, 51(21): 189-197. https://doi.org/10.13995/j.cnki.11-1802/ts.043289
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    Anxiety Disorder is prevalent worldwide and significantly impairs patients’ quality of life.γ-aminobutyric acid transaminase (GABA-T) is the rate-limiting enzyme for degrading the inhibitory neurotransmitter γ-aminobutyric acid (GABA), and inhibiting its activity can effectively relieve anxiety.This study aims to screen GABA-T inhibitory peptides with anti-anxiety potential from Spirulina phycocyanin by using computer simulation techniques.A multi-level screening strategy was constructed in this study.Firstly, virtual enzymatic digestion was performed on the phycocyanin amino acid sequence, and highly bioactive peptides were screened out through the PeptideRanker model.Then, polypeptides with high molecular docking binding energy were selected for toxicity, allergenicity, and water solubility predictions, followed by pharmacokinetic analysis.Finally, the mode of action of candidate peptides was revealed through molecular docking and molecular dynamics simulation.The results show that 49 highly bioactive peptides were obtained by enzymatic digestion.After molecular docking, 30 polypeptides with high docking binding energy were selected for physicochemical properties and pharmacokinetic analysis.Finally, three non-toxic, non-allergenic, water-soluble, and drug-like polypeptide sequences (CLNGLR, GRF, and QGRF) were obtained.The docking and dynamics simulation results revealed that these three polypeptides could bind to the key residues of GABA-T and maintain stable conformations during the dynamics simulation.This study indicates that Spirulina-derived polypeptides exhibit anti-anxiety activity by inhibiting GABA degradation, holding potential for development as natural anti-anxiety agents.
  • Improvement of functional properties of chickpea isolate protein by high-pressure homogenization combined with pH-shift
    WANG Xiaoyuan, ZHANG Shanshan, WEI Xiaopeng, ZHANG Lihua, GE Zhenzhen, LIU Mengpei, ZONG Wei
    Food and Fermentation Industries. 2025, 51(21): 198-206. https://doi.org/10.13995/j.cnki.11-1802/ts.043437
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    This study investigated the effect of high-pressure homogenization-assisted pH shift treatment on the structural and functional properties of chickpea protein isolate (CPI).The results showed that high-pressure homogenization, pH shift, and their combined treatment significantly reduced the particle size and absolute zeta potential values, increased the relative content of α-helix and irregular coil of CPI, while decreasing the relative content of β-sheet and β-turn and exposing free sulfhydryl groups.Among them, the effect of combined treatment exhibited the most significant effect, reducing the particle size of CPI from 1 361.33 nm to 275.8 nm, and resulting in highly homogeneous dispersion of the particles on the CPI surface.FT-IR and fluorescence spectroscopy showed that CPI exhibited a red-shift in both the amide Ⅰ and Ⅱ bands, an increase in fluorescence intensity, and a blue shift in λmax, indicating changes in the secondary and tertiary structures of the protein.In addition, the combined treatment was superior to individual processing groups individual treatment groups in improving the functional properties of CPI.After combined treatment, the solubility of CPI increased from 0.29% to 4.42%, the emulsifying property increased from 13.34 m2/g to 18.40 m2/g, the interfacial tension decreased from 26.12 mN/m to 19.89 mN/m, the surface hydrophobicity and water holding capacity decreased, and the foaming and oil holding capacity increased.It can be seen that high-pressure homogenization combined with pH shift can effectively improve the functional properties of CPI, which can provide a theoretical basis for its application in the food systems.
  • Interaction characteristics between vitamin C and ursolic acid in Rosa roxburghii
    ZHAO Xuhaicheng, DING Zhuhong, LI Silin, ZHANG Ting, WANG Yi, SONG Yuting, YU Yihong
    Food and Fermentation Industries. 2025, 51(21): 207-214. https://doi.org/10.13995/j.cnki.11-1802/ts.043138
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    Vitamin C and ursolic acid (UA) are key bioactive components in Rosa roxburghii, exhibiting synergistic functional effects, yet their molecular interaction mechanisms remain unclear.This study investigated the interaction characteristics between vitamin C and UA using Ultraviolet-visible spectroscopy (UV-Vis), Fourier transform infrared spectroscopy (FTIR), cyclic voltammetry (CV), and molecular simulations.Results showed that vitamin C significantly enhanced UA’s storage stability, reducing UA loss by 27.2% (P<0.05) compared to the control after 30 days at 35 ℃, while vitamin C stability remained unchanged (P>0.05).UV-Vis analysis revealed a redshift at 290.4 nm, indicating charge transfer complex (CTC) formation.FTIR confirmed hydrogen bonding between vitamin C’s enediol hydroxyl groups and UA’s carboxyl groups, evidenced by a blueshift in the O—H stretching vibration peak (3 434 cm-1).CV analysis demonstrated that the vitamin C-UA complex exhibited leftward shifts in oxidation peak potentials (ΔE1=0.012 V for the first peak, ΔE2=0.066 V for the second peak), suggesting enhanced electrochemical activity of UA due to hydrogen bond-mediated adsorption.Molecular simulations revealed a binding energy of -23.46 kcal/mol, with primary interaction sites at UA’s C-28 carboxyl group and vitamin C’s C-2 hydroxyl/hydroxymethyl groups.The vitamin C-UA interaction exhibited a unidirectional protective effect, hydrogen bonds selectively stabilized UA’s carboxyl groups but failed to protect vitamin C’s oxidation-prone enediol structure, leading to improved UA stability without affecting vitamin C degradation resistance.These findings advance the understanding of bioactive component interactions in Rosa roxburghii and provide theoretical insights for developing functional foods utilizing its active constituents.
  • Preparation of pectin oligosaccharides from Hylocereus undatus peel by co-fermentation of bacterial enzymes and its antioxidant activity
    YANG Chuanjia, WU Jing, LU Jian, LI Xiaomin
    Food and Fermentation Industries. 2025, 51(21): 215-224. https://doi.org/10.13995/j.cnki.11-1802/ts.042341
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    To investigate the microbial fermentation preparation of pectin oligosaccharides and their antioxidant properties, a recombinant Komagataella phaffii strain expressing the endopolygalacturonase was constructed.This strain, along with the secreted recombinant enzyme endoPecA (optimal temperature 30 ℃, pH 4.5, activity 1 654.32 U/mL), was used in co-fermentation with xylanase and pectin methylesterase to produce Hylocereus undatus peel pectin oligosaccharides (HPOS).Fermentation conditions were optimized to 20 g/L substrate concentration, initial OD600nm of 2.0, and 48 h fermentation, resulting in HPOS with a degree of polymerization <10 and molecular weight <2 kDa.The HPOS was primarily composed of galacturonic acid (GalA), with minor amounts of rhamnose, glucose, galactose, and arabinose, yielding 5.09 g/L (based on GalA content) and the yield of 25.45%.In vitro antioxidant assays demonstrated that HPOS exhibited significantly higher antioxidant activity than extracted pectin, with activity increasing as molecular weight decreased.This study provides a novel technical route for HPOS production and reveals its potential as an antioxidant, having an important reference for the preparation and application of pectin oligosaccharides.
  • Isolation, purification, and biological activity of soluble dietary fiber from Polygonatum odoratum
    BI Yanyan, TANG Yuefei, ZHANG Hong, JIANG Yitong, LIN Ying
    Food and Fermentation Industries. 2025, 51(21): 225-231. https://doi.org/10.13995/j.cnki.11-1802/ts.042138
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    This paper aimed to explore the structure-activity relationship between the structural characteristics and biological activities of soluble dietary fiber of Polygonatum odoratum, a kind of food and medicine, to provide scientific basis for the application of it in daily diet adjustment and health food research and development.After enzymatic extraction, separation, and purification, a homogeneous component of soluble dietary fiber from P.odoratum (POSDF) was obtained.The structure of POSDF was characterized by gel permeation chromatography, nuclear magnetic resonance, infrared spectroscopy, and other methods, and the inhibition rate of α-glucosidase, the scavenging rates of ABTS cationic radicals, hydroxyl radicals, and DPPH free radicals were determined to evaluate its biological activity in vitro, and the structure-activity relationship was preliminarily investigated.Results showed that the purity of POSDF after purification was increased to (83.23±0.49)%, the molecular weight was 3 385 Da, it was mainly composed of rhamnose, galactose, arabinose, and glucose, had a three-helix structure, and presented a loose and porous morphology with loose structure.It was a soluble dietary fiber with pyranose ring structure containing α and β glycosidic bonds, and had good hypoglycemic and antioxidant activities in vitro.Combined with the results of biological activity evaluation, it was speculated that the SDF of P.odoratum had higher hypoglycemic and antioxidant activities, due to its low molecular weight, loose structure, multiple polysaccharide chains, and higher proportion of galactose.
  • Structural characterization and bioactivity of carboxymethylated and selenated Armillaria luteo-virens polysaccharide
    FU Na, SHI Wenpan, LI Jingjie, LIN Yonggang, WANG Junlong
    Food and Fermentation Industries. 2025, 51(21): 232-242. https://doi.org/10.13995/j.cnki.11-1802/ts.041800
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    Based on the natural bioactivities of the polysaccharides from Armillaria luteo-virens polysaccharide (ALVP), the study was conducted to improve the antioxidant and hypoglycemic abilities of ALVP by carboxymethylation and selenylation modifications as raw materials.CM-ALVP and Se-ALVP were synthesized using the alkaline chloroacetic acid method and the sodium selenite method, respectively, from Armillaria luteo-virens polysaccharide (ALVP).The structural characteristics of the polysaccharides before and after modification were elucidated through spectroscopic and chromatographic analyses.The antioxidant and hypoglycemic capacities of the modified polysaccharides were evaluated by assessing their scavenging abilities against DPPH free radicals, ABTS cationic radicals, and hydroxyl radicals, as well as their Fe3+ reducing power.Additionally, their inhibitory effects on α-glucosidase and α-amylase were determined.Results indicated that all three polysaccharides were heteropolysaccharides composed of fucose, rhamnose, mannose, galactose, and glucose, exhibiting a pyranose structure.However, it was observed that the molar ratios of the monosaccharides changed following the modifications.Compared to ALVP, the modified polysaccharides CM-ALVP and Se-ALVP showed enhanced water solubility and thermal stability, with molecular weights increasing from 23.2 kDa to 23.3 kDa for both modifications.No changes were observed in the triple helical conformation or the phase structure.Fourier transform infrared spectroscopy revealed symmetric and asymmetric stretching vibrations of C＝O groups at 1 617 cm-1 and 1 411 cm-1, respectively, and a characteristic absorption peak of SeO at 762 cm-1.Furthermore, nuclear magnetic resonance spectroscopy showed signal peaks at δ 4.46 ppm and δ 4.45 ppm, indicating successful carboxymethylation and selenylation modifications.The antioxidant and hypoglycemic activities demonstrated that, at a mass concentration of 8 mg/mL, the half-maximal inhibitory concentrations (IC50) of ALVP, CM-ALVP, and Se-ALVP against DPPH radicals were 3.05, 1.76, and 1.35 mg/mL, respectively, against ABTS radicals, the IC50 values were 5.72, 1.79, and 0.96 mg/mL, for hydroxyl radicals, the IC50 values were 4.00, 2.00, and 2.00 mg/mL, and the Fe3+ reducing capacities were 0.89, 0.96, and 1.05 AU, respectively.In terms of inhibitory rates against α-glucosidase, the values were 45.56%, 49.12%, and 54.11%, while the inhibitory rates against α-amylase were 42.44%, 48.77%, and 55.78%.These findings suggest that carboxymethylation and selenylation modifications can enhance the antioxidant and hypoglycemic activities of polysaccharides derived from yellow-green honey ring fungus.This study provides a theoretical foundation and data support for the further development and utilization of polysaccharides from Armillaria luteo-virens.
  • Effect of pH migration pretreatment on walnut protein-carboxymethyl chitosan composite particles and its application in high internal phase Pickering emulsion
    JIA Li’ao, WANG Yingying, KOU Kun, YAO Fei, YIN Lijun, CHEN Fusheng, GUO Xingfeng
    Food and Fermentation Industries. 2025, 51(21): 243-253. https://doi.org/10.13995/j.cnki.11-1802/ts.041887
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    To enhance the emulsifying properties of walnut protein isolate (WPI), this study investigated the effects of pH shift pretreatment on the structure, interfacial adsorption characteristics, and emulsifying properties of walnut protein-carboxymethyl chitosan (CMCS) complexes, and explored the potential of different pH shift pretreatment complexes in stabilizing high internal phase Pickering emulsions.The results indicated that pH shift pretreatment made the structure of the WPI-CMCS complex more ordered, reduced particle size, and improved wettability, thereby lowering the energy required for interfacial adsorption and exhibiting good emulsification performance.Under the pH 11 shift pretreatment conditions, the WPI-CMCS complex had a smaller particle size (561.94 nm), the highest zeta potential (-47.51 mV), the best wettability, and a contact angle close to 90° (91.2°).The energy required to stabilize the interface was the lowest, with the highest emulsifying activity (180.48 m2/g) and emulsifying stability (99.03%), demonstrating significant potential for stable emulsions.The stable emulsions exhibited a narrower particle size distribution and good storage stability, with no phase separation observed even after being stored for more than four months.Therefore, pH shift could improve the structure and interfacial properties of the walnut protein, enhancing its emulsifying performance.The research results can provide a reference for the application of walnut protein in emulsion systems.
  • Preparation and in vitro digestion stability investigation of vitamin K2 liposomes
    HUANG Xin, LIU Ying, ZOU liqiang, CHEN Sha, ZHANG Kui, CAO Jun
    Food and Fermentation Industries. 2025, 51(21): 254-260. https://doi.org/10.13995/j.cnki.11-1802/ts.042317
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    This study developed a stable vitamin K2 liposomal delivery system using ethanol injection combined with high-pressure microfluidization.The physicochemical properties including particle size, zeta potential, and microstructure were systematically characterized, with environmental stability and in vitro digestion behavior investigated.The results demonstrated that by optimizing the mass ratio of phospholipids to vitamin K2 (ranging from 1∶6 to 4∶1), the optimal parameters were achieved at a mass ratio of 1∶4: an average particle size of (127.67±3.65) nm (PDI≤0.3), a zeta potential of (-34.4±0.28) mV, and a high encapsulation efficiency of (98.13±1.01)%. The liposomes exhibited spherical vesicle morphology and remarkable environmental stability, maintaining structural integrity under extreme conditions (pH 1.5-11, 500 mmmol/L NaCl, and 95 ℃ thermal treatment).In vitro digestion revealed enhanced stability of liposomal vitamin K2 across digestive phases, with free fatty acid release rate and bioaccessibility approximately threefold and twofold higher than unencapsulated vitamin K2 oil, respectively.This work significantly improves vitamin K2 stability and bioavailability expands its applicability in functional foods, and provides innovative strategies for efficient delivery of lipid-soluble vitamins, offering practical guidance for nutraceutical development.
  • Fabrication and performance analysis of methylcellulose-based aerogels
    YANG Zhiying, QIN Haili, ZHAO Qiaoli, ZHONG Saiyi, LI Rui, CHEN Jianping, LIU Xiaofei, SONG Bingbing, WANG Zhuo
    Food and Fermentation Industries. 2025, 51(21): 261-269. https://doi.org/10.13995/j.cnki.11-1802/ts.041942
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    Polysaccharide-based foam template aerogels are recognized as superior substrates for oleogels and can serve as effective alternatives to animal fats.In this study, methylcellulose was selected as the raw material, and a combination of high-speed dispersion, foaming, and freeze-drying technology was employed for the preparation of these aerogels.The effects of methylcellulose viscosity and concentration on the characteristics of polysaccharide solutions and foams were systematically investigated.Furthermore, scanning electron microscopy, Fourier-transform infrared spectroscopy, X-ray diffraction, and thermogravimetric analysis were utilized to comprehensively characterize the properties of the aerogels.The results indicated that the expansion rate of low-viscosity (450 mPa·s) methylcellulose aqueous solutions increased with higher concentrations, whereas the expansion rate of high-viscosity (40 000 mPa·s and 100 000 mPa·s) methylcellulose aqueous solutions decreased.Compared to methylcellulose aqueous foams with viscosities of 450 mPa·s and 100 000 mPa·s, the 40 000 mPa·s methylcellulose aqueous foam exhibited superior stability, with no layering observed after 4 h of room temperature storage.Additionally, the concentration of methylcellulose significantly influenced the properties of the aerogels.Specifically, the internal porous structure of the 16 g/L methylcellulose (40 000 mPa·s) aerogel was more uniform and dense, with a relatively homogeneous pore distribution, smaller average pore size, and enhanced thermal stability, demonstrating excellent overall performance and suitability as a biological oleogel template.This study provides valuable technical insights for the development of green and safe alternatives to animal fats.
  • Preparation, characterization and study on bioaccessibility improvement of crystal-modified coenzyme Q10 nanostructured lipid carriers
    ZHU Mengjie, FANG Suqiong, XU Jun, WU Jian, MIAO Jinyu, MA Li, LIU Wei, ZOU Liqiang
    Food and Fermentation Industries. 2025, 51(21): 270-276. https://doi.org/10.13995/j.cnki.11-1802/ts.041950
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    As an endogenous lipid antioxidant, the properties of coenzyme Q10, such as its high molecular weight, strong hydrophobicity, and polycrystalline shape, lead to its exogenous supplementation being greatly restricted.To solve the problem of low bioaccessibility of coenzyme Q10, coenzyme Q10 nanostructured lipid carriers were prepared using monoacylglyceride as an emulsifier and regulating coenzyme Q10 crystals by adjusting the solid-liquid lipid ratio, their physicochemical properties were characterized and the effects of crystal modification on stability and bioaccessibility were investigated.Results showed that the physical stability of the nanostructured lipid carriers was significantly enhanced with the increase of the proportion of chain triglycerides in liquid lipids and the decrease of the crystallinity of the lipid phase (P<0.05), among them, P1/M2, with the advantages of stability, release characteristics, and crystal modification, achieved a bioaccessibility of coenzyme Q10 in simulated in vitro digestion of (72.1±2.5)%, which was significantly higher than that of other lipid carriers (P＜0.05).In conclusion, the regulation of coenzyme Q10 crystal growth through the lipid phase effectively improved its bioaccessibility and provided a theoretical basis and technical support for the development of functional products of other fat-soluble active ingredients.
  • Stability evaluation and antithrombotic function development of Kushui rose essential oil microemulsion
    ZHENG Yaqi, NIU Qiyue, ZHANG Zhigang, WANG Xue, LING Jianxiang, LYU Zhaolin
    Food and Fermentation Industries. 2025, 51(21): 277-285. https://doi.org/10.13995/j.cnki.11-1802/ts.041399
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    Utilizing Kushui rose essential oil as the primary material, the research initially investigated its antithrombotic properties through molecular docking technology.Subsequently, a Kushui rose essential oil microemulsion was formulated.The study examined key properties such as the type of microemulsion and embedding rate.Furthermore, the stability of the microemulsion was tested under a variety of conditions, including varying centrifugal forces, temperatures, pH levels, storage durations, and during artificial gastrointestinal digestion experiments.The results revealed that the docking energy between the androgen receptor and citronellol was -5.711 78 kcal/mol, indicating good binding activity.Additionally, the docking energies for methyleugenol, heptanal, and curcumin with the androgen receptor were -13.403 5, -26.986 6, and -13.917 kcal/mol, respectively, suggesting extremely strong binding activities.These bindings were likely responsible for mediating antithrombotic function through carbon-hydrogen bonds.The Kushui rose essential oil microemulsion was identified as an O/W type with a high encapsulation rate of 99.47%, a density of 1.04 g/cm3, a pH of 7.55, and a particle size of 141.67 nm.The microemulsion demonstrated robust centrifugal stability and remained stable when stored in darkness at 25 ℃ for 30 days.It also showed good acid and alkali resistance within a pH range of 5-8 and exhibited stability in simulated gastrointestinal digestion experiments.This research provides theoretical support for the development and stability studies of Kushui rose essential oil microemulsion products and presents a direction for future antithrombotic research endeavors.
  • Preparation, characterization and biological activity study of purple sweet potato crude extract microcapsules
    HE Xi, ZHAO Tao, LEI Ji, HUANG Ailan
    Food and Fermentation Industries. 2025, 51(21): 286-297. https://doi.org/10.13995/j.cnki.11-1802/ts.042025
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    Purple sweet potatoes (PSP) are rich in active components such as anthocyanins and chlorogenic acid.However, these components are unstable in nature, and currently, the research on them is relatively limited.In this paper, PSP crude extract microcapsules (PPEM) were prepared using the vacuum freeze-drying method, and the characterization before and after encapsulation was compared through technologies such as Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD), as well as in vitro antioxidant and in vitro hypoglycemic effects.The total embedding rate of the prepared PPEM active ingredients reached 95.68%.The scanning electron microscope (SEM) showed that the surface of PPEM was smoother than that before embedding, and there was no cavity and fragmentation.FTIR spectroscopy and XRD spectroscopy confirmed that the active ingredients of the crude extract of PSP were successfully embedded.Storage stability experiments showed that PPEM had higher stability.Additionally, PPEM exhibited better in vitro antioxidant and hypoglycemic capabilities, with significantly higher free radical scavenging abilities against DPPH and ABTS cation radicals, as well as inhibitory effects on α-amylase and α-glucosidase compared to the crude extract (P<0.05).Multi-spectral experiments demonstrated that PPEM could alter the conformation of the above two enzymes, producing a stronger in vitro hypoglycemic effect.Correlation analysis showed that the in vitro antioxidant activity and hypoglycemic activity of PPEM were significantly positively correlated with anthocyanins and chlorogenic acid (P<0.01).In summary, the co-encapsulation of PSP active substances increased the active components’ stability and enhanced their in vitro antioxidant and hypoglycemic capabilities.This study can provide a reference for further research and development of PPEM.
  • Structural modulation and delivery performance enhancement of summer-autumn tea protein-polyphenol complexes by high-humidity hot air impingement blanching
    ZHANG Lixuan, WANG Lei
    Food and Fermentation Industries. 2025, 51(21): 298-306. https://doi.org/10.13995/j.cnki.11-1802/ts.043305
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    The efficient utilization of summer and autumn tea resources is a key issue for the sustainable development of the tea industry, but the traditional processing methods are difficult to take into account the functional activity and nutritional characteristics of tea protein.The purpose of this study was to reveal the regulatory mechanism of high temperature and high humidity air flow percussion blanching (HHAIB) treatment on the structure and functional properties of tea protein-polyphenol complex (TPC), and to evaluate its application potential as a delivery carrier for curcumin.The summer and autumn tea powder was treated with different HHAIB treatment times (0-210 s), and the structural changes of TPC were characterized by FTIR and fluorescence spectroscopy, and the stable Pickering emulsion properties of TPC-pectin complex were systematically evaluated.The results showed that the secondary structure of TPC was significantly transformed (α-helix to β-folding) and the molecular interaction was enhanced (fluorescence intensity increased) after 150 s treatment.The antioxidant activity of the 90 s treatment was increased (the free radical scavenging rates of DPPH and ABTS cation were 32.07% and 35.40%, respectively), and the constructed emulsion system showed excellent stability (encapsulation rate of 79.13%, thermal stability retention rate of >70%) and controlled release characteristics (intestinal stage curcumin retention rate of 78.85%), and the final bioaccessibility reached 67.78%, which was 32.51% higher than that of the control group.This study clarified for the first time the molecular mechanism of HHAIB treatment to enhance functional activity by regulating protein conformation, which provides a theoretical basis and technical support for the development of a high-efficiency nutrient delivery system based on tea protein, and is of great significance for promoting the high-value utilization of summer and autumn tea resources.
  • Characterization and digestion kinetics of complexes composed of kudzu starch and chestnut inner-skin flavonoid extracts
    CHEN Yingxia, LIU Baicheng, ZHU Tinghua, CHEN Yueyuan, JIANG Xiaohua, YAN Xiaojie, LI Dianpeng, LI Haiyun
    Food and Fermentation Industries. 2025, 51(21): 307-312. https://doi.org/10.13995/j.cnki.11-1802/ts.041525
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    To improve the digestibility of kudzu starch (KS), chestnut inner skin flavonoids extracts (CSFE) were incorporated into KS to prepare complexes (KS-CSFE), and the structural changes and digestion characteristics of the complexes were investigated.The results demonstrated that, through scanning electron microscopy and confocal laser-scanning microscopy, a dense block structure of the complexes was observed, and the CSFE were found to be partially adhered to the surface of KS particles and partially aggregated within the starch.Fourier transform infrared spectroscopy and X-ray diffraction analyses revealed the presence of V-type and A-type peaks in the complexes.Differential scanning calorimetry results indicated that the CSFE effectively improved the thermal stability of KS.Simultaneously, the content of readily digestible starch in the complexes was markedly lower than that of KS (P<0.05), whereas the content of resistant starch was significantly higher (P<0.05).The hydrolytic equilibrium concentration (C1∞) and kinetic constant (k1) of the complexes were lower by 27.47% and 0.025 min-1, than those of KS, respectively.The predicted glycemic index (GI) of the complexes was 54.72, classifying it as a low-GI food.These results suggest that KS-CSFE can be used as a novel functional food ingredient and provide a theoretical basis for the application of KS in glycemic control.
  • Changes in texture and myofibrillar protein characteristics of beef treated with high voltage electrostatic field during dry curing
    TAO Yingmei, LI Changchun, DENG Mengsheng, LI Ruren, YU Xiangdong, CHEN Xinran, WANG Rongfei
    Food and Fermentation Industries. 2025, 51(21): 313-321. https://doi.org/10.13995/j.cnki.11-1802/ts.043286
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    To explore the changes in texture and myofibrillar protein (MP) characteristics of beef during dry curing after treatment with a high voltage electrostatic field (HVEF), this study examined the NaCl content, texture, activities of cathepsin B and L, degradation, oxidation, and structure of myofibrillar protein (MP) in beef treated with a moderate high voltage electric field (HVEF, 8 kV, 15 h, 4 ℃) during dry curing for 1, 3, 5, and 7 days.Results indicated that, compared to the control group, the NaCl content in the beef significantly increased following HVEF treatment.Notably, from the third day of curing, significant reductions in hardness and chewiness were observed.The activities of cathepsins B and L, along with the fragment index of myofibrillar proteins, exhibited significant increases.Additionally, a significant decrease in the proportion of α-helices and a corresponding increase in the proportion of random coils were noted.Furthermore, the intensity of endogenous fluorescence decreased, while significant increases in carbonyl content and surface hydrophobicity were recorded, along with a notable decrease in total sulfhydryl content.In conclusion, HVEF treatment enhanced curing speed and the enzyme activity of cathepsins during the dry curing of beef, promoted the degradation and oxidation of MP, and diminished the structural stability of MP, leading to improved beef texture from the third day of curing.This study provides a theoretical foundation for the application of HVEF in the non-thermal processing of meat products.
  • Process optimization and performance study of brown recombinant rice
    PAN Xiaoxue, ZHAO Yong, XU Jingwen
    Food and Fermentation Industries. 2025, 51(21): 322-329. https://doi.org/10.13995/j.cnki.11-1802/ts.042136
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    Japonica rice flour and rice bran were used as the raw material to study the effect of extrusion process parameters on the quality of recombined rice using single factor test and response surface tests with the expected glycemic index (eGI) of recombined rice as the target parameter.Results showed that the eGI of recombined rice prepared by extrusion under the conditions of 15% rice bran addition, 28% moisture content, 71 ℃ extrusion temperature, and 156 r/min screw speed was 55.13±1.46, which had the potential to regulate blood glucose.The degree of crystallinity, pasting properties indexes, cooking time, hardness, adhesiveness, gumminess, chewiness, and resilience of recombined rice were decreased, while the water absorption, volume expansion, cooking loss, springiness, and cohesiveness were elevated as compared to natural brown rice.The digestive properties of recombined rice showed a decrease in rapidly digestible starch and an increase in slowly digestible starch and resistant starch, further confirming its low GI property.Furthermore, flavor analysis of recombined rice showed a higher content of aldehydes and ketones than natural brown rice, giving it a more aromatic and long-lasting flavor.In conclusion, the recombined rice prepared by the optimized process not only had low GI characteristics but also improved cooking performance and textural properties.This study provides theoretical basis and technical support for the development of low GI rice bran recombined rice.
  • Effect of sodium alginate composite coating treatment on preservation of fresh-cut Cistanche desertica
    JIN Lina, ZHANG Zhen, SONG Le, ZHAO Yuanyuan, SHI Jianli, ZHANG Yaming, YANG Haohao
    Food and Fermentation Industries. 2025, 51(21): 330-337. https://doi.org/10.13995/j.cnki.11-1802/ts.042295
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    To investigate the effect of sodium alginate composite coating on the storage effect of fresh-cut Cistanche desertica.C.deserticola was treated with sodium alginate, sodium alginate composite coating immersion for 10 min, distilled water treated as the control group and stored at (4±1) ℃ for 12 d.Sensory evaluation, appearance quality, physiological quality, browning degree, total colony count, membrane lipid peroxidation and antioxidant enzyme activity were measured.The results showed that compared with the control and sodium alginate alone coating treatments, the sodium alginate composite coating treatment could better maintain the total soluble solids and total polysaccharide contents of fresh-cut C.desertica, slowed down the decrease of color and hardness, lowered weight loss rate and total colony count, effectively inhibited the production of malondialdehyde and the rise of browning degree.By decreasing the contents of hydrogen peroxide and superoxide anion, inhibiting the activities of polyphenol oxidase and peroxidase, and increasing the activities of superoxide dismutase and catalase to retard browning and maintain the balance of reactive oxygen metabolism.The sensory evaluation scores and overall acceptance were high, and the freshness preservation effect was good.This study provides a theoretical basis for the application of composite coating in fresh-cut C.desertica preservation.
  • Research on the preservation effect of proanthocyanidins grafted with carboxymethyl chitosan on Morchella
    CHEN Feng, ZHAO Xudong, REN Jieqing, RIDAGULI·Rouzituoheti, PEI Longying
    Food and Fermentation Industries. 2025, 51(21): 338-345. https://doi.org/10.13995/j.cnki.11-1802/ts.042121
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    To enhance the antioxidant capacity of carboxymethyl chitosan (CMCS), this study took carboxymethyl chitosan and proanthocyanidins (PA) as raw materials.A free radical-mediated grafting method was adopted to prepare proanthocyanidins-grafted-carboxymethyl chitosan (PA-CMCS) with strong antioxidant properties through the reaction of CMCS and PA at different molar ratios.The structure of PA-CMCS was characterized, and its properties were determined.Also, the preservation effect of PA-CMCS on the coating treatment of Morchella during 14-day storage at 4 ℃ was investigated.Results showed that the grafting reached saturation when the molar ratio of CMCS to PA was 1∶0.3.The appearance of a benzene ring in the structure indicated successful grafting.The results of in vitro antioxidant experiments showed that within the mass concentration range of 0.01-0.2 mg/mL, the maximum scavenging rates of PA-CMCS for DPPH and ABTS cationic free radicals were 75.17% and 64.56%, much higher than those of CMCS, indicating a significant improvement in the antioxidant capacity of the graft copolymer.Compared with CMCS, PA-CMCS exhibited better antioxidant and antibacterial properties and showed a more favorable preservation effect on Morchella.This study is of great significance to broaden the application of CMCS in the food field and provides a scientific basis and theoretical foundation for the development of new fruit and vegetable preservation materials.
  • Identification of Qingke liquor qualitatively with the combination of red-billed blue magpie optimizer-back propagation neural network and ultraviolet spectrum
    XU Shiyong, SHI Ting, ZHAO Yuxia, WANG Ru, ZHANG Mingjin
    Food and Fermentation Industries. 2025, 51(21): 346-352. https://doi.org/10.13995/j.cnki.11-1802/ts.042087
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    “Huzhu” Qingke liquor is a product of geographical identification of origin protection in China, with the gradual expansion of people’s attention to it, fake and diluted “Huzhu” Qingke liquor flooded the market, which not only seriously damaged the interests of consumers, but also disrupted the market economy.Faced with the complex market, finding a quick, non-destructive, and scientific method to identify “Huzhu” Qingke liquor has always been the focus of analysis and research.In this study, “Huzhu” Qingke liquor, non-“Huzhu” Qingke liquor, and non-Qingke liquor were the research object and were studied the spectral characteristics of three kinds of liquor by ultraviolet spectroscopy.Then, the identification effects of four pretreatment methods, two feature variable screening methods, and six classification models on “Huzhu” Qingke liquor were investigated.The results showed that support vector machine, extreme learning machine, back propagation neural network (BPNN), and other classification methods optimized by red-billed blue magpie optimizer (RBMO) could significantly improve the classification effect.Among them, the data obtained after first-order derivative preprocessing and ReliefF feature variable screening combined with RBMO optimized BPNN has the best classification and recognition effect, with an accuracy of 96.20% on the training set and 100% on the test set, and the final fitness value was the lowest.It shows that RBMO optimizer combined with BPNN can distinguish Qingke liquor quickly, nondestructively, and accurately.
  • Effect of soy sauce separate oil in fatten diet on flavor formation of processed pork meat products
    TANG Jialing, ZHANG Dong, LIU Yifan, LIU Hong, ZHANG Yulin, FANG Zhengfeng, HAN Guoquan, HUI Teng
    Food and Fermentation Industries. 2025, 51(21): 353-364. https://doi.org/10.13995/j.cnki.11-1802/ts.042196
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    The oil produced by pressing every ingredient in the producing of soy sauce with high-pressure machinery and then letting it stand still is known as soy sauce separation oil, meanwhile it contains more nutrients.The goal of the present study was to evaluate what the flavor of pork products after stewing and roasting would be affected by utilizing soy sauce separation oil (2 kg/100 kg) as the base oil that replace the traditional soybean oil (2 kg/100 kg).Under stewing treatment, the experimental group meat products had much lower levels of saturated fatty acid, monounsaturated fatty acids and polyunsaturated fatty acids than the control group.After roasting treatment, the MUFA content of meat products in the experimental group was much higher than control group.Different flavor compounds are also formed as a result of varying contents of these precursors.Following stewing and roasting treatment, electronic nose revealed notable variations in the odor characteristics of pigs fed with various oils.The volatile flavor chemicals identified by GC-MS were analyzed utilizing the partial least squares discriminant analysis model, concentration of 12 flavor substances, such as p-cresol and 3-octen-2-one, caused differences in the flavor of meat products between the two groups under stewing treatment.Under roasting treatment, the different contents of 18 flavor substances, such as n-pentanol, n-nonanal, formamide, and 3-hydroxy-2-butanone, would lead to differences in the flavor of the two groups of meat products.Lastly, 1-octen-3-ol was the chemical that contributed most to the flavor information in stewed pork products, according to odor activity value study.The mainly flavoring compound in roasted pork products was phenylacetaldehyde.
  • Analysis of ACE-inhibitory peptides in douchi based on NanoLC-Orbitrap-MS
    RAN Haoyu, YANG Shen, WU Yu, ZHOU Xuhao, YANG Haozhi, YIN Liguo, ZHU Wenyou, LI Cen, YAN Yan
    Food and Fermentation Industries. 2025, 51(21): 365-371. https://doi.org/10.13995/j.cnki.11-1802/ts.042285
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    Douchi, a traditional Chinese fermented soybean product, is beloved by consumers for its unique flavor and possesses bioactivities such as antioxidant and antihypertensive effects.To further explore the functional compounds in Douchi, this study focused on three common types of Douchi in China—Aspergillus, Mucor, and bacterial.Ultrafiltration was used to isolate water-soluble peptides, and a total of 2 587 peptides were identified using nanoflow liquid chromatography-orbitrap mass spectrometry (NanoLC-Orbitrap-MS) in the three types of Douchi.Among these, 42 peptides were common across all three types.The angiotensin-converting enzyme (ACE) inhibitory activity was analyzed, revealing that the peptide VVPPGHPF exhibited the highest inhibition activity, with an IC50 value of (43.01±1.16) μmol/L.The ACE inhibition model confirmed that VVPPGHPF is a competitive inhibitor of ACE, capable of competing with key residues in the catalytic site of ACE.Molecular docking simulations indicated that VVPPGHPF forms hydrogen bonds with the S1 pocket of ACE (Glu384 and Ala354), demonstrating a binding affinity of -6.72 kcal/mol.The results of this study provide a theoretical basis for the preparation of bioactive peptides from Douchi and further analysis of their health benefits.
  • Optimal harvest time of Cabernet Sauvignon grapes in the Hexi Corridor of Gansu based on physicochemical analysis and metabolomics
    LI Yiyao, LYU Zhuanzhuan, JIAN Yi, CHENG Xiaoyan, CHEN Jianjun, ZHANG Zhulin, ZHANG Bo
    Food and Fermentation Industries. 2025, 51(21): 372-382. https://doi.org/10.13995/j.cnki.11-1802/ts.042257
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    The selection of the optimal harvest time for wine grapes is crucial for quality control and the development of wine.However, traditional physicochemical analysis methods are insufficient for comprehensively evaluating the optimal harvest time for grapes.The study selected Cabernet Sauvignon grapes cultivated in the Hexi Corridor region of Gansu as the research subject to address this issue.The physicochemical parameters and polyphenol content of grape samples were measured from 83 to 101 days post-flowering.Meanwhile, ultra-performance liquid chromatography coupled with triple quadrupole mass spectrometry was used for comprehensive targeted metabolomics analysis of grape samples at 91, 93, and 96 days post-flowering, further exploring the optimal harvest time.The results showed that 1 811 metabolites were detected in Cabernet Sauvignon grapes, with significant changes observed in flavonoids, amino acids and their derivatives, and phenolic acids.By integrating physicochemical parameters, polyphenol content, and metabolomics analysis, it was inferred that the optimal harvest time is between 91 and 93 days post-flowering.Furthermore, KEGG analysis revealed that the significantly altered metabolites are primarily involved in secondary metabolic pathways, especially flavonoid and flavonol metabolism.It was also preliminarily suggested that catechin, epicatechin, gallic acid catechin, malvidin-3-O-glucoside,cyanidin-3-O-(6″-O-caffeoyl)-glucoside,peonidin-3-O-(6″-O-caffeoyl)-glucoside,kaempferol-3-O-glucoside, kaempferol-3-O-galactoside, and isoquercitrin-3-O-glucoside may be key indicators for determining the optimal harvest time.This study provides valuable data support and a theoretical basis for determining the optimal harvest time of Cabernet Sauvignon grapes in the Hexi Corridor region of Gansu.
  • Research on quality identification method of star anise based on image processing
    CHEN Saisai, WU Qiong, XU Min, YANG Wenbo, CHEN Hu, ZHENG Lin, CHEN Chaojie
    Food and Fermentation Industries. 2025, 51(21): 383-391. https://doi.org/10.13995/j.cnki.11-1802/ts.042186
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    The traditional method of identifying the quality of star anise is subjective and complicated.To realize accurate and rapid identification of star anise, fumigated star anise with sulfur and its counterfeit, a novel detection method based on image feature analysis and pattern recognition was studied to identify the quality of star anise.The RGB images of star anise, fumigated star anise with sulfur, sikimi, and wild star anise were captured respectively, then the image was preprocessed by median filtering, image binarization, morphological open and close operation, and image segmentation afterwards, a total of 58 feature parameters in 3 categories of shape, color, and texture were extracted.Furthermore, the feature parameters were screened, and dimensionality was reduced by stepwise discriminant and principal component analyses, respectively.Finally, a linear parameter classifier and back propagation neural network model were established to identify star anise and its counterfeits and sulfur-fumigated star anise.Results showed that the accuracy of the stepwise discriminant analysis-linear parameter classifier was 87.50%-100% for the star anise, fumigated star anise with sulfur, sikimi, and wild star anise, and the average recognition rate was 96.75%.The accuracy of the principal component analysis-BP neural network model was 85.00%-100% for the star anise, fumigated star anise with sulfur, sikimi, and wild star anise, and the average recognition rate was 91.88%.The results indicated that image processing and analysis could effectively detect and identify star anise and its counterfeit products, and make an effective judgment for sulfur-fumigated star anise.
  • Prediction of Gastrodia elata drying quality based on machine vision and electronic nose technology
    DENG Minglei, LI Jing, BAO Kaicheng, XIA Xinyu, SUN Liang, ZHOU Jian, LIU Li, SONG Chunfang, LI Zhenfeng
    Food and Fermentation Industries. 2025, 51(21): 392-399. https://doi.org/10.13995/j.cnki.11-1802/ts.042152
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    This study focused on the rapid detection of Gastrodia elata drying quality by developing a real-time monitoring system that integrated machine vision and electronic nose technologies.The system collected odor and visual feature information of G.elata under various drying conditions.During the drying process, the study measured changes in total phenolic content, total flavonoid content (TFC), polysaccharides, gastrodin, and 4-hydroxybenzyl alcohol (HBA) and analyzed their correlations with characteristic variables.Results showed that the visual features L, a, b, and ΔE were significantly correlated with polysaccharides, with correlation coefficients of 0.93, -0.93, 0.90, and 0.98 respectively.Additionally, the correlations between the electronic nose R6 sensor and TFC and HBA were -0.96 and -0.91, respectively.A quality prediction model was constructed using a particle swarm optimization-based least squares support vector machine.The model achieves prediction accuracies (R2) of 0.903 4, 0.918 7, and 0.933 7 for TFC, HBA, and polysaccharides, respectively, demonstrating its high precision and effectiveness in evaluating G.elata quality.
  • Research progress on plant-derived antibacterial active components and action mechanisms against Listeria monocytogenes
    XU Xin, ZHANG Ai, GUO Yandong, WANG Yanjiao, YANG Shaoxiong, YIN Jianzhong, MI Fei
    Food and Fermentation Industries. 2025, 51(21): 400-408. https://doi.org/10.13995/j.cnki.11-1802/ts.043199
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    Listeria monocytogenes (LM) is a major food-borne pathogen, with a significant threat to food safety and public health.Natural plant-derived antibacterial active components have the excellent efficacy in inhibiting the growth and proliferation of LM, and can respectively inhibit the formation of LM biofilms, interfere with the expression of its virulence factors, suppress cell metabolism and cut off energy supply.Compared with traditional synthetic or chemical bactericides, plant-derived antibacterial active substances have the advantages of being environmentally friendly, highly safe, and biodegradable, with a promising application prospect in food preservation, processing, and public health.This paper first summarized and classified the plant-derived antibacterial active components of LM and their antibacterial activities.Then, it systematically explored the mechanism of action of these components on LM from multiple aspects, such as bacterial biofilm function, cytoplasmic metabolism, and virulence factors.Furthermore, it provides an outlook on the future research, development, and utilization of plant-derived natural antibacterial agents.
  • Identification and research progress of functional characteristics of bioactive peptides from Baijiu
    YU Chunyan, ZHENG Lin, HE Jing, XU Liping, ZHANG Jingyue, ZHAO Mouming
    Food and Fermentation Industries. 2025, 51(21): 409-419. https://doi.org/10.13995/j.cnki.11-1802/ts.042215
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    Traditional Chinese-brewed Baijiu and distilled spent grain owed valuable peptides and proteins, and their functional properties play a significant role in the healthy development of the Baijiu industry and the utilization of by-products.The research states the identification of sequence, functional properties, and diversified applications in various fields of peptides from different liquor sources.The prospect of further is presented to systematically explore and enrich more potential bioactive peptides starting from the difference between liquor brewing conditions and environmental conditions in China, and the comprehensive application in nutrition regulation, helping the health industry, which would provide a reference for the comprehensive application of liquor source peptides and the realization of high-value development of Baijiu.
  • Research progress on the anti-inflammatory active components, mechanism of action, and applications of ginger (Zingiber officinale Roscoe)
    HE Fulin, SUN Xinyu, TANG Shengmei, SHAO Jinhua, JIANG Liyan
    Food and Fermentation Industries. 2025, 51(21): 420-434. https://doi.org/10.13995/j.cnki.11-1802/ts.043257
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    Ginger (Zingiber officinale Roscoe), a medicine and food homology plant from the ginger family, has garnered significant attention for its anti-inflammatory potential, largely due to its rich content of active components.The anti-inflammatory active ingredients in ginger mainly include gingerols, flavonoids, ginger volatile oil, and ginger polysaccharides.They exert anti-inflammatory effects through mechanisms such as modulating the secretion of inflammatory mediators, intervening in the activation of inflammatory signaling pathways, modulating immune cell functions, and improving intestinal flora.Despite the widespread recognition of its anti-inflammatory effects, research on active components of ginger remains fragmented.The synergistic mechanisms among these components have not been fully elucidated, and the study of anti-inflammatory mechanisms lacks systematic depth.Therefore, this review focuses on an overview of the anti-inflammatory active components of ginger and their mechanisms of action, and summarizes the applications of ginger and its active ingredients in arthritis, ulcerative colitis, respiratory inflammation, and cardiovascular inflammation.The aim is to provide a theoretical basis for the comprehensive development and translational application of ginger in the anti-inflammatory field.
  • Research status of infrared drying in the field of fruit and vegetable drying
    TAO Yonglei, LI Mengyao, LI Mengqing, ZHANG Xuetao, ZHU Lichun, CHE Xin, ZHANG Qian, YANG Xuhai
    Food and Fermentation Industries. 2025, 51(21): 435-446. https://doi.org/10.13995/j.cnki.11-1802/ts.041938
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    Drying is one of the main methods to extend the shelf life of agricultural and sideline products, especially fruit and vegetable products.With the rapid development of contemporary infrared technology, the drying method based on infrared technology is widely used in agricultural and sideline products.This technology is more efficient in the drying process.Because of the penetration of infrared radiation to the material, the energy emitted in the working process is concentrated in the material, so that the humidity and temperature of the material in the drying process will not appear too many differences so that the drying efficiency is improved.Infrared drying technology has the advantages of small energy loss, accelerated material heat absorption efficiency, low energy consumption and uniform temperature distribution.The technology has been widely used in various fields of agricultural and sideline products processing, preservation, comprehensive infrared drying technology in recent years in all kinds of drying equipment and technology research status, summarized, from various research cases, composite other technology working principle, and its usage, and the infrared radiation technology in the field of fruit and vegetable drying research, provide effective insights and reference for the direction researchers.
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Basic Information
Governing Body: China Light Industry Council
Organizers: China National Research Institute of Food and Fermentation Industries
China Information Center of Food and Fermentation Industries
Editor-in-chief: Su Yao
Editor-in-charge: Yongjie Yao, Xin Li, Ye Li, Yawei Chen, Ling Dong, Xintian Wang
Editor: Guoxiao Sun, Yue Zheng
English Editor: Yawei Chen, Guoxiao Sun
Issuer: Fang Liu
Frequency of Publication: semimonthly
Place of Publication: Beijing
ISSN 0253-990X
CN 11-1802/TS
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