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2022年招聘启事
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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-chef: Chi Cheng
Associate Editor-in-chef: Honghua Lin
Editor-in-charge: Yongjie Yao, Biying Li
Editor: Yan Dai, Xin Li
Editor (Art): Xuehan Yu
Editor (English): Biyun Zhang
Editorial Board Member (English): Yutong Huang, Zhengxiang Wang, Fei Xu
Issuer: Fang Liu
Frequency of Publication: every half-month
Place of Publication: Beijing
ISSN 0253-990X
CN 11-1802/TS
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As one of the essential amino acids,厶-valine plays an important role in physioloxy and biochemistro. Pyruvate io not only the precursor nee......
Current Issue In Press Online First Archive Top Read Top Downloaded
<Food and Fermentation Industries (F&FI)> is a scientific journal that represents the development of modern food and fermentation technology in China. <F&FI> mainly publishes research papers that investigate aspects that are relevant to the development of food and fermentation industries. For example, raw materials, adjuvants, technology, packaging, equipment, monitoring, safety, comprehensive utilization etc. Also, <F&FI> publishes reviews that review the development trend of technology regarding food and fermentation. <F&FI> is popular among producers, researchers, designers, and mangers in the field of food and fermentation. <F&FI> consists of the following sections: research reports, field reports of production and research, analysis and determination, reviews and special features, and technology innovation etc.
  25 July 2022, Volume 48 Issue 14 Previous Issue   
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Effect of knockout and overexpression of gene NCgl2632 on expression of three exogenous proteins in Corynebacterium glutamicum
ZHANG Qi, LIU Xiuxia, YANG Yankun, BAI Zhonghu
Food and Fermentation Industries. 2022, 48 (14): 1-8.   DOI: 10.13995/j.cnki.11-1802/ts.029769
Abstract ( 11 )   HTML     PDF (4933KB) ( 1 )  
Corynebacterium glutamicum is an excellent protein expression host. Although the entire genome of C. glutamicum has been sequenced, some key genes that affect protein expression have not yet been researched. The gene NCgl2632 is predicted to be one of the key genes affecting the energy metabolism of C. glutamicum. Therefore, the NCgl2632 knockout strain and NCgl2632 overexpression strain were constructed, and the growth curve and changes of intracellular ATP levels were measured. Further, enhanced green fluorescent protein (eGFP) and variable domain of heavy chain antibody (VHH) were used to verify the effect of changes in the gene expression level on the expression of exogenous proteins, which indicated that knocking out the gene improved the expression of exogenous proteins. At the same time, since the knockout phenotype of NCgl0909 was proved to increase the expression of exogenous proteins in previous work, the C.g 15647ΔNCgl2632ΔNCgl0909 co-knockout strain was constructed on this basis. The model protein VHH was used to validate the ability of expressing exogenous proteins in the co-knockout strain. It was proved that the co-knockout strain was beneficial to the expression of VHH. In addition, a potential protein human MutT homolog 1(hMTH1) was selected for expression verification and activity detection, in which case the co-knockout strain also increased the expression of hMTH1. Owing to its small molecular weight and stability, hMTH1 can be used as a new model protein to verify the ability of strains to produce exogenous proteins in the future. Finally, to obtain a better medium ratio for protein expression, the fermentation medium of the co-knockout strain was optimized.
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Metabolic engineering of Corynebacterium glutamicum chassis for biosynthesis of 5-aminolevulinic acid
WEI Minhua, LI Yuhong, ZHANG Jiarong, MENG Jing, MENG Yan, WANG Junzhe, ZHANG Chenglin
Food and Fermentation Industries. 2022, 48 (14): 9-15.   DOI: 10.13995/j.cnki.11-1802/ts.030104
Abstract ( 6 )   HTML     PDF (2211KB) ( 1 )  
As a non-proteinogenic amino acid and precursor for synthesis of various tetrapyrrole compounds, 5-aminolevulinic acid has been widely used in medicine, agriculture and husbandry. In this study, Corynebacterium glutamicum ATCC13032 was used as a chassis for efficient 5-aminolevulinic acid biosynthesis. The MscCG protein is the exporter of L-glutamate. To prevent L-glutamate secretion, NCgl1221 was deleted, resulting in a production of 0.62 g/L 5-aminolevulinic acid. The reactions in microorganisms are mediated by simple diffusion and random collisions of metabolites and enzymes, which lowers the local metabolite concentration around the enzymes and results in the inefficiency of metabolic reactions. Furthermore, the cell growth will be inhibited by the accumulation of toxic intermediates. The DNA scaffold system can organize enzymes spatially and temporally and increases the local concentration of intermediates. So, this system was used to assemble glutamyl-tRNA reductase and glutamate-1-semialdehyde aminotransferase. The ratio of the two enzymes was set as 1∶1, 1∶2 and 2∶1, respectively. The highest production of 5-aminolevulinic acid (0.84 g/L) was achieved when the ratio of the two enzymes is 2∶1. To enhance TCA cycle for α-ketoglutarate supply, the anaplerotic pathwaywas strengthened by overexpressing pyc, ppc and pckA through individually integrating the genes together with the strong promoter Ptuf to genome DNA. The production of 5-aminolevulinic acid by the resulted strains was increased by 14.2%, 27.4% and 33.3%, indicating the feasibility of enhancing anaplerotic pathway. Meanwhile, gltA was co-overexpressed with pckA, resulting in 12.5% increase in 5-aminolevulinic acid production (1.26 g/L). As a bypass of TCA cycle, the glyoxylate cycle competes isocitrate with α-ketoglutarate synthesis. Meanwhile, the biosynthesis of 5-aminolevulinic acid requires NADPH. Therefore, a copy transhydrogenase encoding gene pntAB driven Ptuf was integrated at aceA locus, aiming at increasing blocking the glyoxylate cycle to improve α-ketoglutarate synthesis and promoting NADHP supply. The production of 5-aminolevulinic acid by the final strain ALA-10 reached 1.47 g/L. This study could provide reference for improving synthesis of 5-aminolevulinic acid.
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Analysis of functional components of antibacterial black Daqu in sauce-flavored Daqu based on non-targeted metabolomics
LUO Shuai, ZHANG Qiaoling, YANG Fan, LU Jianjun, PU Xiuxin, ZHANG Juan, WANG Li
Food and Fermentation Industries. 2022, 48 (14): 16-23.   DOI: 10.13995/j.cnki.11-1802/ts.031082
Abstract ( 5 )   HTML     PDF (8575KB) ( 0 )  
Sauce-flavored Daqu is the key link of Baijiu brewing, which provides abundant enzymes and flavor precursors for Baijiu brewing. However, over-proliferated lactic acid bacteria will increase the acidity of Daqu and reduce the saccharification power, fermentation power and alcohol yield. Antibacterial black Daqu (BBQ) is a special black Daqu (BQ) that inhibits lactic acid bacteria. Therefore, analyzing the key metabolites that inhibit lactic acid bacteria in BBQ will help to reduce the acidity of Daqu. This study analyzed the metabolites of BBQ and BQ using untargeted metabolomics and found 259 differential metabolites that were significantly up-regulated in BBQ. Vanillin, nalidixic acid, 2-methylfuran, and melanin were identified as potential bacteriostatic substances and confirmed by pure culture of lactic acid bacteria in vitro. Tyrosine metabolism was significantly up-regulated in BBQ, and the end product of this metabolic pathway was melanin. Vanillin is produced by the metabolism of phenylalanine. Frequent Maillard reactions in BBQ generated a large number of organic heterocycles including 2-methylfuran and nalidixic acid. Overall, the accumulation of vanillin, nalidixic acid, 2-methylfuran, and melanin in BQ resulted in its inhibitory activity against lactic acid bacteria. This research will help to reduce the acidity of sauce-flavored Baijiu by improving the quality of Daqu.
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Analysis of cinnamon essential oil composition and its mechanism of cell membrane damage in Salmonella enterica
CHEN Xueqin, ZHAO Yuanyuan, ZHANG Zhen, WU Peijun, LI Wen, DU Jianming, ZHANG Shengxiang, WANG Peng, WANG Li
Food and Fermentation Industries. 2022, 48 (14): 24-32.   DOI: 10.13995/j.cnki.11-1802/ts.029489
Abstract ( 4 )   HTML     PDF (3579KB) ( 1 )  
The pathogen Salmonella enterica causes food poisoning. Cinnamon essential oil (CEO) is a well-known antimicrobial agent; however, its antimicrobial mechanism has not been thoroughly investigated yet. In this study, CEO composition was analyzed through GC-MS, and the antibacterial activity of CEO on S. enterica was investigated by Oxford-cup method, minimal inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) method. The effects of CEO on the relative conductivity, nucleic acid and cell membrane structure of S. enterica were analyzed to preliminary study the mechanism of CEO on the cell membrane of S. enterica. Additionally, the effect of CEO on reactive oxygen species metabolism was analyzed by measuring levels of super oxide dismutase (SOD), catalase (CAT), and the membrane lipid metabolite malondialdehyde (MDA). According to the results, CEO comprised 38 components, among which the contents of trans-cinnamaldehyde (55.00%), (-)-α-cubolene (13.28%), and δ-carbene (9.39%) were high. CEO exerted a strong inhibitory effect on the growth of S. enterica in solid and liquid cultures; microscopic observation revealed that the number of propidium iodide-stained organisms increased with the increase of CEO concentration. Scanning electron microscopy of S. enterica cells showed different degrees of crinkling, rupture, and blurred intercellular boundaries. The cell membrane permeability assay showed an increase in the relative conductivity and nucleic acid leakage of the bacteria after CEO treatment; at 8 h, the MIC treatment group was 24.77% and 86.71% higher than those of the control group, respectively. Moreover, CEO treatment disrupted the balance of the cellular antioxidant enzyme (SOD, CAT) system, resulting in an increase in MDA content, which eventually inhibited the growth of S. enterica. In conclusion, this study provides a theoretical basis for the development of novel natural food preservatives and the prevention and control of S. enterica.
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Research and validation of anti-inflammatory effects of hyaluronic acid oligosaccharide based on proteomics analysis
ZHENG Bowen, WANG Binya, XIAO Wanling, SUN Yajuan, ZHAO Bingtian, YANG Cheng
Food and Fermentation Industries. 2022, 48 (14): 33-38.   DOI: 10.13995/j.cnki.11-1802/ts.031445
Abstract ( 7 )   HTML     PDF (4704KB) ( 1 )  
Hyaluronic acid (HA) is a kind of polysaccharide broadly distributed in human bodies and tissues. As a major component of the extracellular matrix, it plays an important role in several physiological processes such as immune response and wound recovery. The National Health Commission of China has already approved HA as a ‘new food resource’ and to be used as additives in common food. Therefore, it is vital to conduct further studies on the functions and mechanisms of HA. Though HA has been proved to take effects in the regulation of inflammatory response by experiments in vitro and in vivo, there are still conflicts about the anti-inflammatory effects of HA, especially with HA oligosaccharides (oligo-HA). This research aims to study the anti-inflammatory effects of oligo-HA and its mechanisms, as well as to discover its potential applications. The lipopolysaccharides-stimulated RAW 264.7 cells pretreated with/without oligo-HA were examined by proteomics analysis to study the change of proteins expression during the cell cycle. Data independent acquisition technique was used to collect the data and differentially expressed proteins were selected according to one-way ANOVA analysis. Differently expressed proteins were further analyzed through Gene Ontology and Kyoto Encyclopedia of Genes and Genomes(KEGG) enrichment. After testing the maximum tolerated dose of oligo-HA sample on zebrafish, a sodium lauryl sulfonate (SLS) stimulated zebrafish model was used to support the anti-inflammatory effects of oligo-HA. Our results showed that 124 significantly differently expressed proteins were examined, among which 76 were up-regulated while another 48 were down-regulated. The enrichment result showed that oligo-HA mainly took effects in several biological processes including cell cycle, oxoacid metabolic, amino acid biosynthetic and metabolic, and cell differentiation processes. Also, it regulates osteoclast differentiation, glycosaminoglycan, pantothenate, aminoacyl-tRNA, and CoA biosynthesis. Meanwhile, oligo-HA is involved in thyroid hormone, ErbB, and T cell receptors signaling pathways as well as several cancer processes. Particularly, several differentially expressed proteins related to the regulation of inflammatory responses were picked out. Namely, AKT1, PDCD4, TNFL9, PAK4, RXRA, and KAD1 were down-regulated, and FCGR2, PLCG1, NAL10, ZCCHV, JAG1, while histocompatibility 2 Q region locus 4 were up-regulated. With the regulation of these proteins, oligo-HA sample took effects in regulating inflammatory response. To further prove the anti-inflammatory effects of oligo-HA samples, an SLS-induced zebrafish inflammation model was established. By considering the death rate and fish status, the maximum tolerated dose of oligo-HA sample on zebrafish was set as 1.0%. After treated with 1.0% and 0.5% oligo-HA, the neutrophils detected in zebrafish significantly decreased compared with the model group, indicating that the inflammation in zebrafish is alleviated by oligo-HA treatment. In conclusion, our research detected the proteins that expressed differently in LPS-induced RAW 264.7 cells after treated with oligo-HA through proteomics technique and statistical analysis. Several proteins regulating inflammation and immune response are expressed differently after oligo-HA treatment. Based on the analysis result, we further proved the anti-inflammatory effects of oligo-HA in vivo through an SLS-induced zebrafish inflammation model. The statistically reduced number of recruited neutrophils after oligo-HA treatment suggested the inflammation is suppressed. Further research can be conducted focusing on the effects and mechanisms of oligo-HA according to the proteomics analysis result.
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Effects on ethyl esterification and quality of refined yellowfin tuna oil
CAO Zhenhai, TAO Ningping, DENG Shanggui
Food and Fermentation Industries. 2022, 48 (14): 39-47.   DOI: 10.13995/j.cnki.11-1802/ts.028799
Abstract ( 5 )   HTML     PDF (2186KB) ( 1 )  
To explore the influence of the quality of fish oil on the physical and chemical properties of fish oil ethyl ester, oil from yellowfin tuna with high peroxide value (12.16 meq/kg) and high anisidine value (21.87) and its refined oil were used inthis study as raw materials to prepare fish oil ethyl ester. The physical and chemical indicators, heavy metal content, fatty acid composition, oxidation stability and main flavor components were measured, and Fourier infrared spectrometer was used to characterize fish oil andethylester.The results showed that the yields of crude oil esterified oil and refined oil esterified oil were 84.60% and 92.69%, respectively.The conversion rate of ethyl esterification were 93.99% and 94.84%, respectively, and the physical and chemical indexes and heavy metal content were in line with the polyene fish oil industry standard (SC/T 3503—2000). The refining and esterification process did not change the fatty acid content and composition, and improved its oxidative stability. The rancimat method prediction of the shelf life of the two esterified oils at room temperature 25 ℃ were 180.50 and 176.50 h, respectively. In addition, the (E)-2-hexenal and ethyl heptanoate produced during the esterification process gave the esterified oil a unique grassy and fruity fragrance, which could be effectively distinguished from the glyceride-type fish oil flavor. In addition, the characteristic peak of ethoxy C—O at 1 036 cm-1 in the infrared spectrum could be used as an indicator for the rapid detection of oil types. This research provides experimental basis for the production and functional development of fish oil ethyl ester.
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Effect of compound preservative on quality of Megalobrama amblycephalala during rigor mortis
DONG Yiqun, LUO Xin, NIU Sumin, XIE Dingyuan
Food and Fermentation Industries. 2022, 48 (14): 48-54.   DOI: 10.13995/j.cnki.11-1802/ts.031308
Abstract ( 7 )   HTML     PDF (1559KB) ( 1 )  
To explore the effects of chitosan, tea polyphenol and lysozyme on whiteness, texture, pH, water holding capacity, total volatile base nitrogen(TVB-N), K value and total viable count of Megalobrama amblycephala during rigor mortis (72 h), the optimum ratio of compound preservative was determined by orthogonal test, K value and TVB-N. Treated with 2% chitosan, 0.2% tea polyphenol and 0.05% lysozyme, the whiteness and water holding capacity of Megalobrama amblycephala increased.Meanwhile, pH valueshowed a rising trend, TVB-N value and total viable count was more slowly than that of the control group.The eating time was prolonged about 4 h after slaughter. The Megalobrama amblycephala in the compound preservation group was in the first degree of freshness within 48 h after slaughter, which was 12 h longer than that of the control group.The Megalobrama amblycephala,in both experimental groups remained at the secondary freshness within 72 h. The results are of great importance to the preservation and processing of Megalobrama amblycephala,and also provide a theoretical basis for quality management during cold storage and transportation.
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Effects of electron beam irradiation pretreatment on extraction and antibacterial activity of active compounds in green walnut husk
XI Meihua, HOU Yujie, SHEN Heyu, CAI Yingying, AO Jingfang, BAI Junqing, YU Jiangtao, LUO Anwei
Food and Fermentation Industries. 2022, 48 (14): 55-62.   DOI: 10.13995/j.cnki.11-1802/ts.031240
Abstract ( 7 )   HTML     PDF (4223KB) ( 2 )  
To explore the effect of electron beam irradiation (EBI) pretreatment on the content of active substances in walnut green husk (WGH) and its bacteriostatic activity of four bacteria, WGH was pretreated by EBI, with ultrasonic assisted extraction for polyphenol, flavonoid, triterpene active substances. Scanning electron microscopy (SEM) and X-ray diffraction were used to observe the effect of EBI on the structure and cell wall of WGH powder. UHPLC-MS/MS was used to analyze the composition of active substances polyphenol, flavonoid and triterpene in WGH. The antimicrobial effects of WGH extracts on Escherichia coli, Staphylococcus aureus, Bacillus cereus and Salmonella were analyzed by the diameters of inhibition zones (DIZ), the minimum inhibitory concentration (MIC) and the growth curve. The results showed that the irradiation dose of 30 kGy electron beam could effectively destroy the tissue and cell structure of WGH, and the extraction contents of polyphenols, flavonoids and triterpenoids were 20.89 mg GAE/g, 38.01 mg RE/g and 14.73 mg OA/g, respectively, which increased by 14.78%, 43.0% and 13.69% compared with the non-irradiated samples, respectively. After irradiation pretreatment, active substances in WGH including 16 polyphenols, 24 flavonoids and 14 triterpenoids. Additionally, the bacteriostasis test showed that the extracts of WGH had better bacteriostasis after irradiation, and had the strongest inhibitory effect on B. cereus, followed by S. aureus, E. coli, and Salmonella, with MIC values of 0.008, 0.008, 0.016 and 0.032 g/mL, respectively. The WGH extracts changed the growth curves of four bacteria significantly and inhibited their growth and proliferation. Therefore, EBI pretreatment can significantly improve the extraction contents and antibacterial activity of active substances in WGH, which can provide a new idea for the extraction of biologically active ingredients in agricultural by-products and the development of natural antibacterial products.
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Inhibitory activity of cinnamon essential oil against Enterohemorrhagic Escherichia coli O157∶H7
FEI Yingying, ZHANG Zhen, CHEN Xueqin, LI wen
Food and Fermentation Industries. 2022, 48 (14): 63-67.   DOI: 10.13995/j.cnki.11-1802/ts.029502
Abstract ( 5 )   HTML     PDF (2082KB) ( 1 )  
Enterohemorrhagic Escherichia coli 157∶H7 (EHEC O157) is one of the most common foodborne pathogens due to its rapid growth and reproduction, wide contamination routes, high infection rate and high pathogenicity. The purpose of this study was to explore the effects of cinnamon essential oil on the membrane characteristics and respiratory metabolism of EHEC O157 cells. EHEC O157 was used as the research object, treated with different concentrations of cinnamon essential oil and cultured at 37 ℃. The result showed that the minimum inhibitory concentration of cinnamon essential oil to EHEC O157 was 0.000 4 g/L. With the extension of treatment time of essential oil, the contents of nucleic acid, protein and-galactosidase in bacterial culture increased gradually. The content of protein and the activity of alkaline protease (AKP) decreased gradually. The activity of succinate dehydrogenase (SDH) first increased and then decreased. To sum up, Cinnamomum cassia essential oil showed good antibacterial activity against EHEC O157, which could destroy the cell membrane of bacteria, change the surface characteristics of cell membrane, lead to the increase of cell membrane permeability and outflow of intracellular macromolecular substances, and finally affect TCA cycle. It is hoped that this study will provide an effective theoretical basis for further expanding the antibacterial mechanism of essential oils to the molecular level.
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The elimination effects of lavender essential oil on Vibrio parahaemolyticus biofilms formed under different temperatures
HAN Xiangpeng, HE Meishan, WU Jinsong, LI Yao, LIU Dan, ZHONG Qingping
Food and Fermentation Industries. 2022, 48 (14): 68-74.   DOI: 10.13995/j.cnki.11-1802/ts.029601
Abstract ( 6 )   HTML     PDF (3914KB) ( 2 )  
In this study, the biofilm formations of Vibrio parahaemolyticus at 32 ℃ and 10 ℃ were investigated, and crystal violet staining, XTT assay, propidium monoazade(PMA)-qPCR and confocal laser scanning microscopy (CLSM) were used to evaluate the elimination effects of different concentrations of lavender essential oil (LEO) and four common antibacterial agents on mature biofilms of V. parahaemolyticus. And the resistance of biofilms formed at two temperatures to different concentrations of LEO was further analyzed. The results showed that V. parahaemolyticus could form mature biofilms at 32 ℃ and 10 ℃, and the amount of biofilm formed at 32 ℃ was significantly higher than that at 10 ℃. The low-temperature biofilms formed at 10 ℃ were more resistant to antibacterial agents compared with the room-temperature biofilms formed at 32 ℃. Moreover, LEO exhibited the most excellent elimination effect on the mature biofilms among the tested antimicrobial agents. At 1/2 minimum inhibitory concentration (MIC) to 4 MIC, the removal rates of LEO on the low-temperature biofilms and room-temperature biofilms were 36.39%-2.38% and 58.20%-67.62%, respectively, and the metabolic activity decreased by 35.72%-71.38% and 42.06%-50.48%, respectively. CLSM images revealed that the treated biofilm structure was sparse, the extracellular polysaccharide decreased and the number of dead cells increased. In addition, LEO presented a strong killing effect on mature biofilm cells. With the increase of the treatment concentration, the number of viable cells and culturable cells in biofilms gradually decreased. This study would be of positive significance to prevent and control V. parahaemolyticus pollution and broaden the application of plant essential oil in food industry.
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Microbial diversity of wine grapes from Ningxia wine-growing areas using high-throughput sequencing
XUE Bei, YU Jiajun, YANG Fan, LU Haoze, SHI Jun, ZHANG Xiaomeng, MA Wenrui, ZHANG Jingjing, CHEN Lu, WANG Yanling, XUE Jie
Food and Fermentation Industries. 2022, 48 (14): 75-83.   DOI: 10.13995/j.cnki.11-1802/ts.029686
Abstract ( 6 )   HTML     PDF (7370KB) ( 1 )  
In this study, high-throughput sequencing was used to analyze the microbial composition and diversity of 30 wine grapes from four grape producing areas on the eastern foot of Helan Mountain in Ningxia. The results showed that at the genus level, there were obvious differences in the bacterial and fungal diversity; the most abundant fungal genera identified in Cabernet Sauvignon grape included Alternaria, Cladosporium, Fusarium, Chaetomium and Didymella. The dominant bacteria included Ralstonia, unidentified_Chloroplast, Massilia, Gluconobacter and Sphingomonas. The microbial similarity decreased as the distance between different production areas increased. The dominant fungi identified in Chardonnay samples included Alternaria, Cladosporium, Naganshia, Hanseniaspora and Aspergillus, and the dominant bacteria were Serratia, Ralstonia, Pantoea, unidentified_Chloroplast and Pseudomonas. In the same region, later harvest time in the same production area resulted in higher microbial diversity of fungi and less diversity of bacteria.
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Preparation of Antarctic krill peptides by fermentation of Bacillus subtilis and its in vitro antioxidant activity
YANG Liu, ZHENG Hanfeng, GUO Quanyou, YANG Xu, ZHOU Guoyan, ZHENG Yao
Food and Fermentation Industries. 2022, 48 (14): 84-92.   DOI: 10.13995/j.cnki.11-1802/ts.031034
Abstract ( 6 )   HTML     PDF (1781KB) ( 1 )  
Antarctic krill protein peptides were prepared by fermentation of the defatted Antarctic krill powder with Bacillus subtilis. The fermentation conditions were optimized by single-factor and orthogonal tests, and the in vitro antioxidant activity of the crude peptides was determined. The results showed that the optimal fermentation conditions for high hydrolysis were 3 d, 3∶100(g∶mL) stock-to-liquid ratio and 1.5×108 CFU/mL initial inoculum, and the optimal fermentation conditions for high protein recovery were 3 d, 1∶100(g∶mL) stock-to-liquid ratio and 1.5×108 CFU/mL initial inoculum. The total antioxidant capacity was stronger in the high hydrolysis fermentation group, and the free radical scavenging rate was stronger in the high protein recovery fermentation group. It showed that the preparation of Antarctic krill protein peptides with good antioxidant properties by fermentation with Bacillus subtilis is feasible and provides a reference for the deep processing and comprehensive utilization of Antarctic krill.
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Purification and structure prediction of milk-clotting protease from Tenebrio molitor larvae
YANG Xiang, QIAO Haijun, YANG Xiaoli, WEN Pengcheng, WANG Yue, ZHANG Weibing, ZHANG Zhongming
Food and Fermentation Industries. 2022, 48 (14): 93-99.   DOI: 10.13995/j.cnki.11-1802/ts.030020
Abstract ( 7 )   HTML     PDF (3100KB) ( 1 )  
Tenebrio molitor larvae, as an abundant resource, has profuse protein content, and good application potential, however, there are few reports on milk-clotting protease from T. molitor larvae. This study purified a milk-clotting protease from guts in T. molitor larvae by column chromatography. By liquid chromatography tandem mass spectrometry and Edman degradation, amino acid sequence of the protease was obtained. And the physicochemical properties and structure were predicted and analyzed based on bioinformatics. The results showed that a milk-clotting protease with a molecular mass of 29.68 kDa and a milk-clotting activity of 173.8 SU/mg was obtained. The protease had a C/P ration of 104.7, an isoelectric point of 4.22, a hydrophobic amino acid of 43.37% and an instability index of 31.49, indicating that its physicochemical properties were stable. Compared with bovine chymosin and camel chymosin, their N-terminal sequence and secondary structure had great differences. Since the normalized B-factor value of 64.8% amino acid residues were negative, this protease had a good stability. This study provides a theoretical basis for the research of insect-derived milk-clotting protease.
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Analysis of edible quality and protein of Xinjiang goat
YU Hong, MA Xiaolin, LIU Yongfeng, ZHANG Rui
Food and Fermentation Industries. 2022, 48 (14): 100-106.   DOI: 10.13995/j.cnki.11-1802/ts.028517
Abstract ( 6 )   HTML     PDF (5689KB) ( 0 )  
In the process of post-mortem maturation, the proteins’ expression level and metabolism regulation of muscle are different, which plays a key role in the regulation of meat quality.In order to further explore the effect of maturation after slaughter on the quality of Xinjiang goat meat, the optimal maturation time for meat quality was determined.In this study, the longissimus dorsi muscle of Xinjiang goats was used as the experimental sample to determine the pH value at different postmortem times, and the proteome changes at different postmortem maturation stages were compared by using TMT proteomics technique. A total of 518 230 grade mass spectra were obtained. The total number of matched spectra was 47 666, including 14 466 unique peptides and 2 526 proteins. Most of the different expressions were down-regulated in postmortem maturation of goats, and only two glycolysis related differential proteins (PGM1, LDHB) were up-regulated.Mitochondrial ribosomal protein L46 (MRPL46), Mitochondrial ribosomal protein S15 (MRPS15), 39S ribosomal protein L41 (MRPL41), mitochondrial ribosomal protein L22 (MRPL22) and other differential proteins related to energy metabolism were significantly up-regulated. The results showed that the process of sugar metabolism of goat meat was maintained for 48 hours, which promoted the stability of meat color and the tenderness of meat quality. Mitochondria as a key part of energy metabolism regulated the change of meat tenderness. During the maturation of the meat, the meat was tender gradually, and the tenderness degree was the highest at 24 h, which further indicated that the postmortem maturation played the role of tenderness optimization.
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Analysis of phenolics and color in red wines brewed by grape varieties newly introduced in Hexi corridor
QU Rui, CHEN Sheng, TANG Lisa, ZHANG Xue, ZHANG Xuezhong, LIU Yanlin
Food and Fermentation Industries. 2022, 48 (14): 107-112.   DOI: 10.13995/j.cnki.11-1802/ts.029861
Abstract ( 5 )   HTML     PDF (2700KB) ( 1 )  
Seven newly introduced red grape varieties (clones) from the Hexi corridor were vinified into dry red wines by a small vessel fermentation process. The basic physicochemical parameters of the wine samples, the content of total phenols, tannins, anthocyanins, flavanols, flavanols and tartaric esters, as well as the CIELab color parameters, were determined. This was followed by an analysis of the winemaking characteristics of the newly introduced varieties to provide a theoretical basis for the promotion of their cultivation. The results showed that the total acid content of the wine samples ranged from 6.71 to 9.64 g/L without manual acid adjustment. After one year of ageing, the Cabernet Volos sample showed low variation in total acidity, which seems to contribute to solving the current problem of acidity deficiency in grapes from north-western China. Compared to the others, the Marselan sample had higher levels of flavanol and tartaric acid esters at 354.81 and 311.85 mg/L respectively, with the possibility of maintaining stable color. Meanwhile, Cabernet Volos, Rebo, Petit Verdot and Cabernet Sauvignon 169 contained higher amounts of phenolics. Among them, Cabernet Volos had 2 349.70 mg/L of total phenols and 818.57 mg/L of tannins, offering excellent ageing potential.
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Isolation and identification of yeast from natural fermented Chinese bacon and its fermentation characteristics
ZHANG Qiuhui, WANG Han, ZHU Chaozhi, CUI Wenming, WANG Xiaopeng, YU Xiaoling, WANG Xinghui, ZHAO Gaiming
Food and Fermentation Industries. 2022, 48 (14): 113-117.   DOI: 10.13995/j.cnki.11-1802/ts.029561
Abstract ( 9 )   HTML     PDF (2719KB) ( 1 )  
To search for yeast strains suitable for fermenting meat products, in this study, Chinese bacon from Xinyang and Hunan were used as materials, and the dominant yeast was isolated and identified by 16S rDNA sequencing. Three strains with excellent fermentation performance were screened out, they were Pichia guilliermondii, Debaryomyces hansenii and Candida spp. The optimum fermentation conditions were determined by measuring the basic fermentation characteristics of these three strains, which provide reference for their application in Chinese bacon production.
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Potential application of mixed fermentation of superior indigenous non-Saccharomyces cerevisiae on dry red wine
LIANG Lihong, GAO Pingping, ZHANG Xinwen, KANG Wenjun, LI Min, WANG Jing
Food and Fermentation Industries. 2022, 48 (14): 118-124.   DOI: 10.13995/j.cnki.11-1802/ts.029257
Abstract ( 6 )   HTML     PDF (3769KB) ( 1 )  
Lachancea thermotolerans (LT) possesses a high yield of L (+)-lactic acid and can be applied to biological acidification of wine. Schizosaccharomyces pombe (SP) has higher ethanol fermentation and malic acid conversion capacity. The superior indigenous yeast strains were used as starters to explore the effect of mixed fermentation of non-Saccharomyces cerevisiae on the quality of dry red wine, and to provide references for its adjustment of aromatization and sensory characteristics. Merlot grapes were used as raw materials in the experiment, and the indigenous strains LT and SP were mixed inoculated for fermentation at the ratios of 103∶1, 104∶1 and 105∶1 respectively, and the commercial yeast (Vintage Red, VR) was fermented alone as a control. The results showed that SP had good colonization ability in mixed fermentation and it existed in the alcohol fermentation process, after LT reached the maximum growth on the 4th day, it began to gradually decrease, and the presence of the strain could not be detected at the end of the fermentation (14 d). The malic acid degradation rate of SP wine samples reached 81.86%, the degradation rate of malic acid in different proportions of simultaneous inoculation of wine samples reached 67.91%-75.35%, and the production of lactic acid was 2.71-2.85 g/L. Additionally, the concentrations of C6 alcohol, medium-chain fatty acid ethyl ester, diethyl succinate and ethyl lactate increased with the higher proportion of LT, among them, the increase in wine samples inoculated with a ratio of 105∶1 was the most significant. Sensory analysis showed that a high proportion of simultaneous inoculation significantly increased the floral and fruity aromas of the wine. In summary, the simultaneous inoculation of LT and SP at a ratio of 105∶1 had potential application in enhancing wine aroma and quality.
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Immunomodulatory effects of different molecular weight fractions of Colla corii asini on RAW264.7 mouse macrophages
ZHANG Guowei, MA Junhua, LIANG Yujing, WANG Zhaojun, ZENG Maomao, CHEN Jie, QIN Fang, HE Zhiyong
Food and Fermentation Industries. 2022, 48 (14): 125-131.   DOI: 10.13995/j.cnki.11-1802/ts.029626
Abstract ( 6 )   HTML     PDF (1993KB) ( 1 )  
To identify the immune activity of different molecular weight components of Colla corii asini, it was separated into three components: <10 (F1), 10-30 (F2), and >30 kDa (F3) by Superdex 75pg dextran gel column, and their abilities to stimulate cells to release NO and TNF-α were compared. Then the fraction with the strongest immunomodulatory ability was used to study the activation effect on macrophages and its mechanism. Results showed that F2 could stimulate macrophages to release more NO and TNF-α than F1 and F3 at the same concentration. In addition, it could activate RAW264.7 cells and promote the release of ROS and IL-6. The results of q-PCR showed that F2 could promote the expression of TNF-α, IL-6, iNOS and TLR4 genes in cells and bind to TLR4 receptors. The phosphorylation of JNK, ERK and P38 proteins was promoted, which indicated that F2 played an immunomodulatory role through the MAPK signaling pathway. This research will provide theoretical guidance for optimizing the production and processing conditions of Colla corii asini to produce high-quality product.
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The determination of chloropropanols in paper straws and its migration to beverages
HE Jiang, SHAO Suqin, DENG Aihua, YANG Qifu, XU Wensi
Food and Fermentation Industries. 2022, 48 (14): 132-137.   DOI: 10.13995/j.cnki.11-1802/ts.031267
Abstract ( 6 )   HTML     PDF (1553KB) ( 1 )  
To analyze the contents and their migration behavior to beverages, 3-chloro-1, 2-propanediol (3-MCPD) and 1, 3-dichloro-2-propanol (1,3-DCP) in commercially available paper straws were extracted by cold-water, enriched and derivatized by ultrasound-assisted dispersive liquid-liquid micro-extraction method (UA-DLLME).Then they were detected by gas chromatography-mass spectrometry (GC-MS). The results showed thatamong the 20 kinds of analyzed commercialized paper straws, the positive rate of 3-MCPD was 65%, and its content ranged from 79.0 to 2 289.6 ng/g.While the positive rate of 1,3-DCP was 70%, and its content ranged from 5.3 to 104.9 ng/g. The migration amount of chloropropanol from paper straws to beverages increasedwith the extension of time and the rise of temperature.At room temperature and 30 min, the detection rate of 3-MCPD migration was 16.7%, and the migration amount ranged from 7.8 to 60.5 ng/mL.For the detection rate of 1,3-DCP migration which was 13.3%, and the migration amount ranged from 2.9 to 8.4 ng/mL. These results could provide a reference for further systematic evaluation of the potential risk of chloropropanol in paper straws.
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Effect of ultrafine grinding on the composition and antioxidant activity of phenolic compounds in rice bran
WEI Ziyan, XIE Yong, WANG Mengmeng, CAI Mengsi, TANG Lanlan, LIU Xiong
Food and Fermentation Industries. 2022, 48 (14): 138-144.   DOI: 10.13995/j.cnki.11-1802/ts.028693
Abstract ( 5 )   HTML     PDF (1565KB) ( 1 )  
In order to evaluate the effects of ultrafine grinding on the composition of 3 kinds of rice bran powders: coarse powder (D50=208.3μm), micro powder A (D50=85.7μm), and micro powder B (D50=14.9μm), in vitro antioxidant activity and bioavailability of polyphenols in rice bran were explored in this experiment. Compared with coarse powder, the polyphenol content of micro powders increased significantly (P<0.05), and the particle size of rice bran powder had a negative correlation with its content of total phenol. Protocatechuic acid, vanillic acid, p-coumaric acid, vanillin, and ferulic acid were the main free phenols in rice bran, and vanillin, p-coumaric acid, ferulic acid were the main bound phenols.DPPH free radical scavenging ability, ABTS cation radical scavenging ability, ferric reducing antioxidant power (FRAP) of polyphenol extracts from rice bran were significantly enhanced (P<0.05) as the particle size decreased. Coumaric acid, ferulic acid, and vanillin were the main contributors to the antioxidant activities of rice bran polyphenols. And compared with coarse powder, the bioavailability of micro powder A and B increased by 2.61% and 7.31% respectively. The results showed that the content of polyphenols, antioxidant activity and bioavailability of rice bran extracts could be improved by ultrafine pulverization to a certain extent, which could be used as an effective pretreatment method of rice bran functional food.
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Oxidative protection effect of garlic powder on yak myofibrillar protein in vitro
LI Jinjin, TANG Shanhu, LI Sining, LI Qiongshuai, MO Ran
Food and Fermentation Industries. 2022, 48 (14): 145-152.   DOI: 10.13995/j.cnki.11-1802/ts.028625
Abstract ( 9 )   HTML     PDF (2037KB) ( 1 )  
The objective of this study was to explore the active ingredients in garlic powder that scavenge DPPH free radicals and its protective effect in different concentrations on yak myofibril protein in the Fenton system. The active ingredients of garlic powder were determined by HPLC-DPPH method, and the physical and chemical properties such as carbonyl, sulfhydryl and dimer tyrosine fluorescence value of yak meat myofibril protein were evaluated. The results showed that there were 8 active ingredients that could scavenge DPPH free radicals, in which three ingredients were allicin (93.5 μg/g), diallyl disulfide (429.5 μg/g) and diallyl trisulfide (10 687.5 μg/g). In the oxidation treatment group, the carbonyl content, dimer tyrosine fluorescence value and surface hydrophobicity of the garlic powder group were significantly lower (P<0.05), and the sulfhydryl content and endogenous tryptophan fluorescence value were significantly higher than those without added garlic powder (P<0.05). The carbonyl content, dimer tyrosine fluorescence value and surface hydrophobicity of yak meat myofibril protein in the treatment with 0.5% garlic powder were lower, and the sulfhydryl content and protein solubility were higher. The results suggested that the garlic powder had a protective effect on yak meat myofibril protein in the Fenton system, and the addition of 0.5% garlic powder showed a stronger protective effect on myofibril protein.
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Effects of antimicrobial packaging paper coated with cinnamon essential oil on the quality of sweet cherries
ZHAO Yazhu, HAO Xiaoxiu, LIU Guangfa, GAO Xiang
Food and Fermentation Industries. 2022, 48 (14): 153-159.   DOI: 10.13995/j.cnki.11-1802/ts.031215
Abstract ( 3 )   HTML     PDF (5613KB) ( 1 )  
In order to minimize postharvest decay of sweet cherries during storage period, a kind of antimicrobial paper was prepared by the method of coating with cinnamon essential oil (EO), chitosan and halloysite. Microstructure of halloysite nanotubes (HNTs) loaded with cinnamon EO were observed by scanning electron microscope (SEM). The antimicrobial activity of antimicrobial paper against 6 kinds of foodborne spoilage microorganisms was measured. The antimicrobial paper combined with perforated release paper was applied to the storage of sweet cherries at room temperature [(27±2) ℃, RH (50±10)%)]. The efficacy of the use of antimicrobial paper on quality attributes of sweet cherries was evaluated during storage, and the sweet cherry fruits were evaluated for sensory attributes, decay rate, total viable count, firmness, weight loss, and total soluble solids every day. The diameters of HNTs became significantly larger after loading with cinnamon EO, and which showed a clubbed form with uniform texture. The antimicrobial paper showed a strong inhibitory effect against the 4 kinds of tested molds when the concentration of cinnamon EO was more than 2% (V/V).However, its inhibitory effect on 2 kinds of test bacteria was lower than that of mold. Compared with control samples, antimicrobial paper treatments with cinnamon EO at concentration of 4% (V/V) significantly inhibited the increase of the decay rate, total viable count and weight loss of sweet cherries, maintained the sensory attributes and firmness of sweet cherries, and extended the sweet cherries’ shelf life for about 3 d. Thus, the treatment of antimicrobial packaging paper containing cinnamon EO will become a promising strategy to improve the quality and shelf life of sweet cherry fruits during storage.
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Characteristics of metallic ion adsorption on insolubledietary fiber from passion peel
ZHOU Chongyin, LI Han, FAN Fangyu, MA Xinfang, CHEN Xiaotao
Food and Fermentation Industries. 2022, 48 (14): 160-167.   DOI: 10.13995/j.cnki.11-1802/ts.028273
Abstract ( 5 )   HTML     PDF (1746KB) ( 1 )  
In this study,the passion peel insoluble dietary fiber(PIDF) was prepared from passion peels, and its adsorption characteristics for Cu2+, Pb2+ and Cd2+were studiedin the simulated intestines and stomach. The effects of the PIDF content and reaction time, and metal ion concentrationwere studied through adsorptionexperiments. Meanwhile,the adsorption isotherms and kinetics characteristicswere analyzed. The results showed that the adsorption of Cu2+, Pb2+ and Cd2+ by the PIDF reached equilibrium after 30 min in the simulated intestines and stomach.The equilibrium adsorption capacity of Cu2+, Pb2+ and Cd2+ by the PIDF in the simulated intestines were 8.751, 9.106 and 10.778 mg/g, and the absorption rate were 40.822%, 44.845% and 55.814%, respectively.Moreover, the equilibrium adsorption capacity of Cu2+, Pb2+ and Cd2+ by the PIDF in the simulated stomach were 4.852, 5.014 and 1.846 mg/g and the adsorption rate were 1.846 mg/g, and 24.201%, 24.807% and 9.273%, respectively. With the increase of metal ions concentration, the adsorption capacity of the PIDF to the metal ions increased, andthe adsorption rate decreased. The adsorption capacity of the PIDF to the metal ionsdecreased with the increase of PIDF content, and the adsorption rate increased.The adsorption isotherms and kinetics indicated that the adsorption of metal ions bythe PIDF was the multi-molecular layer adsorption. The adsorptionbehavior conformed to the pseudo-second-order kinetic model (R2>0.99).The adsorption rate was controlled by liquid film diffusion and intraparticle diffusion,and the intraparticle diffusion was rate-controlling step.
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Bacterial diversity and flavor compounds in hurood production process
DA Lin, SU Xin, LIU Wenjun, BILIGE Menghe
Food and Fermentation Industries. 2022, 48 (14): 168-174.   DOI: 10.13995/j.cnki.11-1802/ts.030779
Abstract ( 7 )   HTML     PDF (4653KB) ( 1 )  
Hurood is a regional characteristic traditional dairy product made from naturally fermented milk, followed by heating, whey separation, forming and maturing. In order to understand the changes of bacterial flora and flavor compounds during the production of hurood, 12 samples from each process were collected. The changes of bacterial flora were explored by pure-culture method and Pacbio SMAT sequencing technology. 166 strains of lactic acid bacteria were isolated by pure-culture method. The sequencing results showed that the complex microflora in fresh milk, including Lactococcus raffinolactis, Lactococcus piscium and Acinetobacter johnsonii, decreased gradually with the progress of fermentation and heat treatment, while Lactococcus lactis and Streptococcus thermophilus became the highest relative abundance bacterial flora, which were consistent with the dominant strains obtained by pure cultured. The flavor compounds were determined by solid-phase microextraction-GC-MS (SPME-GC-MS), and the relationship between them and the structure of bacterial flora was explored. A total of 62 volatile flavor compounds were detected in the production process of hurood. There were significant correlations (P<0.05) between the dominant strains such as Lactococcus lactis and Streptococcus thermophilus and the main flavor compounds in the samples at different production stages, which indicated that lactic acid bacteria played an important role in the fermentation of hurood and the flavor compounds formation. The lactic acid bacteria strains and research results obtained in this study laid a theoretical foundation for the modern production of traditional hurood.
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Screening and biological characteristics analysis of biodegrading bacteria of aflatoxin B1
ZHANG Jin, YU Zuhua, DING Ke, LI Wang, LI Yuanxiao, CAO Pinghua, JIA Yanyan, HE Wanling, ZHAO Longmei, LIAO Chengshui
Food and Fermentation Industries. 2022, 48 (14): 175-180.   DOI: 10.13995/j.cnki.11-1802/ts.029519
Abstract ( 4 )   HTML     PDF (2372KB) ( 1 )  
To screen strains with the ability to degrade aflatoxin B1(AFB1), coumarin, which could degrade AFB1, was used as the only carbon source in medium for primary screening of strains. And the AFB1 degradation rate of each strain was detected by ELISA kit. Then the growth curve of the isolated strains was measured, and the tolerance to acid, choline and gastrointestinal fluid as well as the antibacterial performance were preliminarily analyzed. A strain ZJ20 with strong AFB1 degradation ability was screened by primary and secondary screening, the degradation rate of which reached 84.23%. The strain was identified as Bacillus subtilis by morphological observation, physiological and biochemical analysis and 16S rRNA sequence determination. The survival rate of B. subtilis ZJ20 was more than 69.11% after acid resistant treatment, more than 68.12% after bile salt treatment, and more than 62.39% after artificial intestinal fluid treatment. The results of bacteriostatic experiment showed that the strain had good bacteriostatic performance against Salmonella enterica subsp. enterica ATCC14028, Staphylococcus aureus ATCC6538 and Escherichia coli CVCC1527. An AFB1 degrading strain of B. subtilis was screened, which showed good resistance and antibacterial activity.
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Effects of food internal and external factors on the antimicrobial activity of metal antimicrobial peptide SIF4 and its biocompatibility
XIAO Huaiqiu, LI Yuzhen, LIN Qinlu, ZHAO Mouming, CAO Dan
Food and Fermentation Industries. 2022, 48 (14): 181-187.   DOI: 10.13995/j.cnki.11-1802/ts.029965
Abstract ( 8 )   HTML     PDF (1884KB) ( 1 )  
To clarify the influence of food internal and external factors on the antimicrobial activity of metal antimicrobial peptide SIF4, adopting Staphylococcus aureus as the indicative bacteria, the effects of temperature, pH, metal cation, protease, repeated freeze-thaw cycles and chemical reagent on antimicrobial activity were investigated, and its biocompatibility was also studied. Results showed that SIF4 had good thermal-stability and pH-stability, it remained (92.68±0.40)% anti-microbial activity after 121 ℃ treatment, and more than (99.45±0.40)% antimicrobial activity after being treated in pH 2-8. Several metal cations, such as Ca2+, Mg2+, K+ and Na+ had no significant effect on its antimicrobial activity (P>0.05). After being treated with pepsin, trypsin and proteinase K, SIF4 still maintained high antimicrobial activity, which indicated that SIF4 had good enzyme tolerance. SIF4 had good freeze-thaw stability since it maintained high antimicrobial activity, up to (99.00±0.81)%, after 6 times of freeze-thaw; EDTA and Tween-80 treatment had no significant effect on its antimicrobial activity (P>0.05), low concentration of SDS and urea treatment had no significant effect on its antimicrobial activity (P>0.05), and the antimicrobial activity decreased slightly after high concentration treatment of SDS and urea. SIF4 had good biocompatibility with red blood cells. All results indicated that SIF4 had good tolerance to the changes of food internal and external factors and good biocompatibility, and can be used as a new antimicrobial agent in food antimicrobial preservation.
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Protein isolation and purification of α-whey protein from Pamir yak milk
LI Xiaotong, XU Bingjie, ZHANG Jin, LI Caihong, Torkun·MAMET
Food and Fermentation Industries. 2022, 48 (14): 188-194.   DOI: 10.13995/j.cnki.11-1802/ts.028311
Abstract ( 7 )   HTML     PDF (5268KB) ( 1 )  
Pamir yak is distributed in the Pamir plateau that located in Kizilsu Kirgiz Autonomous Prefecture and Kashi region of Xinjiang. The milk protein content of Pamir yak is high and rich in nutrition, which is also an important food source for local herdsmen. The macromolecular protein in Xinjiang Pamir yak milk was separated by isoelectric point centrifugation.Then whey protein and casein were obtained, and their contents were determined. Moreover, ammonium sulfate fractional precipitation and ion exchange chromatography were used to separate α-lactalbumin (α-La). The results showed that the total protein content of Pamir yak milk was (2.81±0.23) g/100mL and the ratio of whey protein to casein was 43∶57, respectively. The Pamir yak milk contained α-La, β-lactoglobulin (β-Lg), casein, serum albumin, lactoferrin and immunoglobulin G. Ammonium sulfate with saturation concentration of 80% which could be used to separate α-La and β-Lg effectively.β-Lg was removed by DEAE Sepharose ion exchange chromatography to obtain high purity α-La. This study could provide a theoretical basis for the development of Pamir yak industry and yak milk products in Xinjiang.
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Effect of different environmental factors on the stability of gardenia yellow/curcumin blend pigments
LIU Linghong, XU Guojuan, CHENG Rong, CHEN Kai, ZHAO Anxin
Food and Fermentation Industries. 2022, 48 (14): 195-201.   DOI: 10.13995/j.cnki.11-1802/ts.028215
Abstract ( 5 )   HTML     PDF (2086KB) ( 1 )  
A single pigment is not enough to meet the wide range of application requirements, so the blending of pigments is one of the development directions. In this study, natural pigments gardenia yellow and curcumin were used as materials, and the stability of the pigments was measured by the change of absorbance under the characteristic absorption wavelength of the blend system. Besides, infrared spectroscopy was utilized to detect the molecular interaction in the blend system, and UV-vis spectrophotometer was used to detect the absorbance under the conditions of different light, temperature, pH value, reducing agent, oxidant and metal ion. The results showed that gardenia yellow and curcumin might form complex mainly through hydrogen bond.Its stability was much better than that of a single pigment, and the wavelength of characteristic absorption peak was 430 nm. The blend system was greatly affected by sunlight and monochromatic light (blue light). It was unstable at temperatures above 60 ℃ or strong acid-base conditions. The blend system was stable to oxidant and reducing agent environment, but it was sensitive to Fe3+ environment. Appropriately increasing the proportion of curcumin was beneficial to enhance the stability of the system. This study revealed that the stability of the blend pigments could be improved compared with the single pigment, which will provide a theoretical reference for the research and application of gardenia yellow, curcumin and the blend pigments.
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Preparation and analysis of set-style yogurt fortified with fish oil and resveratrol
LUO Hui, CHANG Xuan, CHENG Hao, LIANG Li
Food and Fermentation Industries. 2022, 48 (14): 202-208.   DOI: 10.13995/j.cnki.11-1802/ts.029585
Abstract ( 6 )   HTML     PDF (2004KB) ( 1 )  
In order to develop yogurt fortified with multiple bioactive components, the spray-dried microcapsule powder with co-encapsulated fish oil and resveratrol was applied to set-style yogurt. The effect of microcapsule powder on the quality of yogurt was analyzed by sensory evaluation and the measurement of lactic acid bacteria count, pH, water holding capacity, the stability of bioactive components and oil oxidation. The results indicated that the microencapsulation was beneficial to conceal the inherent fishy odor of fish oil, prevent whey precipitation and enhance water holding capacity and texture of set-style yogurt. And the microencapsulation effectively increased the oxidation stability of fish oil and the retention of EPA and DHA in set-style yogurt. The microencapsulation had no significant effect on the count of lactic acid bacteria and the production of acidic substances. In addition, the co-encapsulation of fish oil and resveratrol effectively inhibited the oxidation of fish oil and improved the nutritional value of set-style yogurt. The results provide theoretical bases for the development of nutrient-fortified yogurt.
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Microbial community structure and metabolism during flavoring Baijiu fermentation
YANG Gui, ZHANG Suyi, ZHAO Jinsong, ZHANG Liqiang, YANG Yan, SONG Pan, RAN Maofang, XUE Jianglin, LIN Hui
Food and Fermentation Industries. 2022, 48 (14): 209-217.   DOI: 10.13995/j.cnki.11-1802/ts.029792
Abstract ( 5 )   HTML     PDF (10317KB) ( 0 )  
To further explore the fermentation mechanism of flavoring Baijiu, the high throughput sequencing and physicochemical analysis were used to analyze the microbial community and the relationship between the microorganism and physicochemical indexes during fermentation. Meanwhile, the differences between different layers of fermented grains and metabolism were also discussed. The results showed that, with the fermentation proceeded, the bacterial abundance and diversity increased first and then decreased gradually, that of fungi increased gradually and showed a steady trend later. Significant differences in microbial abundance and diversity among different layers of fermented grains were not observed at the same fermentation period (P>0.05), but during the fermentation process it differed significantly(P<0.05). The dominant microbes included Acetobacter, Lactobacillus, Bacillus, Issatchenkia, Byssochlamys, Pichia et al. The correlation analysis demonstrated that the starch and reducing sugar contents were positively correlated with Acetobacter, Bacillus and Byssochlamys, while negatively correlated with Trichomerium and Pichia. Moisture content and acidity were positively correlated with Lactobacillus, Issatchenkia and Pichia, and negatively correlated with Acetobacter, Bacillus, Byssochlamys and Monascus. The proportion of KEGG pathways of bacteria involving metabolism, genetic information processing and environmental signal processing were (77.44±0.81) %, (9.79±1.52) % and (5.58±0.26) %, respectively. Compared with sesame-flavor Baijiu, Lactobacillus in the flavoring Baijiu had a weaker inhibitory effect on fungi, the main metabolic functions were amino acid transport and metabolism, carbohydrate transport and metabolism, and nucleotide transport and metabolism. At the same time, the functional abundance increased as the fermentation proceeded. This study further reveals the structural changes of microbial communities in the flavoring Baijiu fermentation process and provides a theoretical basis for the research of flavoring Baijiu brewing mechanism.
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Analysis of eight phenolic contents in peanuts skin from different cultivars
GAO Jinhong, LU Xin, SUN Qiang, HUANG Jinian, WANG Qiang, JIA Cong, WANG Ruidan
Food and Fermentation Industries. 2022, 48 (14): 218-225.   DOI: 10.13995/j.cnki.11-1802/ts.028379
Abstract ( 7 )   HTML     PDF (2885KB) ( 1 )  
To investigate the difference of phenolic contents in peanuts skin from different cultivars, a HPLC method was established for simultaneous determination of 8 phenolic compounds in 40 peanuts skin varieties. Various analysis methods were used for comprehensive evaluation.The chromatographic separation was achieved using an X-Bridge shield RP18(4.6 mm×250 mm, 5 μm) through gradient elution with a the mobile phasesconsisting of acetic acid in water (volume ratio 1∶1 000, A) and acetic acid in acetonitrile (volume ratio 1∶1 000, B). The detection wavelengthswere set at 250,280, 320 and 370 nm. The results showed that 8 phenolic compounds could be separated well withgood repeatability(RSD≤3.92%) and stability (RSD≤1.96%).Statistical analysis and heat map analysis showed that there were obvious differences in 8 phenolic substances among the varieties. Correlation analysis showed that there was astrong positive correlation between protocatechuic acid, catechin, epicatechin gallate and procyanidin C1, catechin and caffeic acid. Moreover,there was astrong negative correlation between ferulic acidandthree components, including protocatechuic acid, procyanidin C1 and epicatechin gallate. Cluster analysisshowed that 40 peanut skins could be clustered into 3 categories.Therefore, there were obvious differences among the varieties.And there was a certain correlation between phenolic substances.This study could provide a theoretical reference for exploring the advantages of peanut germplasm resources in China.
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Determination of antioxidant activity, nutrients and quality evaluation using principal component analysis of five kinds of small berries
LI Chen, ZHANG Xiuling, LI Fengfeng, JI Run, ZHANG Wentao
Food and Fermentation Industries. 2022, 48 (14): 226-234.   DOI: 10.13995/j.cnki.11-1802/ts.027716
Abstract ( 5 )   HTML     PDF (6747KB) ( 1 )  
To study the quality of different small berries in antioxidant activity and related nutrients, 5 common small berries with good antioxidant activity in Heilongjiang Province were used as the research object, the following indicators were evaluated including protein, soluble sugar, total acid, ascorbic acid, and anthocyanins, total flavonoids, total polyphenol content and in vitro antioxidant activity.The antioxidant activity and related nutrients of different berries were compared and analyzed, and the berry quality evaluation model was established through principal component analysis (PCA). A total of 3 principal components were extracted from the results of principal component analysis, and the cumulative variance contribution rate reached 87.535%. The content of nutrients such as anthocyanins, total flavonoids and total polyphenols of Lonicera edulis, blackcurrant and blueberry were better than other berry varieties. Lonicera edulis and raspberry showed stronger antioxidant activity in vitro. The total acid content of blackcurrant was significantly higher than other berries. The main component comprehensive scores were ranked as Lonicera edulis, blackcurrant, blueberry, red bean bilberry, and raspberry. Among them, Lonicera edulis had the strongest antioxidant activityin vitro, and the content of three active components, anthocyanins, total flavonoids and total polyphenols, was relatively high.
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Analysis of volatile flavor substances during processing of halogen roast rabbit meat based on headspace solid-phase microextraction combined with gas chromatography-mass spectrometry
LIAO Lin, LIU Yue, HE Zhifei, LI Hongjun
Food and Fermentation Industries. 2022, 48 (14): 235-243.   DOI: 10.13995/j.cnki.11-1802/ts.029062
Abstract ( 6 )   HTML     PDF (1538KB) ( 1 )  
This paper not only studies the differences of volatile flavor substances with different processing treatment, but also determines the changes of key flavor substances in the brine roasted rabbit diced. Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry was used to determine the components and contents of volatile flavor substances in six processing including raw meat, curing, marinating, roasting, secondary seasoning and finished product. The result showed that a total of 137 volatile flavor compounds were identified in the six processes. By calculating the odor activity value, it was found that linalool, allyl mercaptan and wormwood had higher odor activity values in the stages of marinating, roasting, secondary seasoning and finished products, and they were identified as the main flavor substances of marinated roasted rabbit diced meat. Through principal component analysis, it showed that there were differences of volatile flavor substances in six processing processes, and those flavor substances could be well separated. This study obtains volatile flavor substances and modifies volatile flavor substances in the brine roasted rabbit diced, which has certain positive significance for promoting the rabbit meat processing industry.
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Research and establishment of rapid pretreatment method for the detection of various fishery anesthetics
LU Yikuan, XU Di, LIU Wenyue, GUO Guiping, LU Ying, XIE Jing
Food and Fermentation Industries. 2022, 48 (14): 244-250.   DOI: 10.13995/j.cnki.11-1802/ts.028915
Abstract ( 6 )   HTML     PDF (1892KB) ( 1 )  
Through the optimization and verification of the pretreatment method of tricaine, a rapid pretreatment method suitable for the detection of 6 kinds of fishery anesthetics, including tricaine, 2-phenoxyethanol, propofol, eugenol, eugenol acetate and benzocaine was established. Firstly, a HPLC method for the determination of various fishery anesthetics was established by optimizing the detection wavelength and mobile phase. The detection wavelength was 220 nm and 280 nm, and the mobile phase was acetonitrile-water(volumeratio 7∶3). Secondly, by reducing the amount of extraction reagent and simplifying the process of sample extraction, purification and concentration, the pretreatment time was shortened to less than 20 min. Then the pretreatment conditions of tetracaine were optimized by single factor. It was found that the average recovery of tetracaine was (89.46 ± 2.42)% under the conditions of 1.5 mL of acetonitrile, 2.5 min of vortex mixing time and 150 mg of purifying agent. Six kinds of fishery anesthetics and three kinds of aquatic substrates (Ophiocephalus argus, Penaeus vannamei and sea bass) were used to evaluate the extraction efficiency. The recovery was 82.00%-103.87%.Besides, it was found that the pretreatment method established in this study was suitable for HPLC and test strip detection. It had the characteristics of simple operation, short time-consuming and wide application range. It provides a new way for the establishment of supporting sample pretreatment methods for the rapid on-site detection of veterinary drug residues and other chemical hazards in aquatic products in China.
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Evaluation and analysis of planting environment and product quality of Gangu pepper
CHEN Jingru, WANG Xiaowei, XIE Jianming, MA Yanxia, ZHANG Yuxin, TAO Xinglin, ZHU Huixia
Food and Fermentation Industries. 2022, 48 (14): 251-256.   DOI: 10.13995/j.cnki.11-1802/ts.028343
Abstract ( 7 )   HTML     PDF (1461KB) ( 1 )  
In order to explore the geographical indication product Gangu pepper production area and quality advantages, the soil, moisture, and pepper products of 4 townships in Gangu county were used for the evaluation.The national standards and GC-MS method were used to determine the environment, product safety, product quality, and flavor substances.The results showed that the production environment and product safety of Gangu pepper could meet the standards of green food.In terms of product quality, Gangu pepper contained a large amount of soluble sugar, vitamin C, total capsaicin, trans-capsaicin, carotene, crude fat, Se, Fe, and Ca nutrients.There were certain differences in the quality of pepper products in different towns. Among them, the content of vitamin C, trans-capsanthin, iron, non-volatile ether extract, and carotene in the pepper products of Lixin Town were the highest, which reached 772.7 mg/kg and 19.53 g/kg ,70.4 mg/kg, 8.33%, 364.0 mg/kg respectively.In addition, Gangu pepper contained 45 flavors which with strong beeswax and spicy fruit aromas. This research scientifically analyzed and evaluated the good ecological environment and product quality of Gangu pepper.These scientific data proved that Gangu pepper has the characteristics of good environment, good taste and high nutrition.
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Comparative analysis on quality of Lanzhou lily with different growth years
LI Yan, JIN Xiaojun, ZHANG Yingfang, HOU Jianxia, WANG Xia, MENG Junjie
Food and Fermentation Industries. 2022, 48 (14): 257-262.   DOI: 10.13995/j.cnki.11-1802/ts.028023
Abstract ( 6 )   HTML     PDF (1519KB) ( 1 )  
In order to compare the quality of Lanzhou lily with different growth years and explore the best harvest time, the polysaccharides and total flavonoids of Lanzhou lily were determined by ultraviolet spectrophotometry. Regaloside A and the amino acids were determined by HPLC and LC-MS. The results showed that there were significant differences in the content of components in Lilium davidii from different growth years. The polysaccharides of three-year-old and four-year-old Lilium lancifolium didnot meet the requirements of Chinese Pharmacopoeia 2020. The content of main components of six-year-old Lanzhou lily was significantly higher than that of other growth years, followed by five-year-old. The contents of all components in Lilium davidii grown for 7 years decreased significantly,and Lanzhou lily did not meet the standard of ideal protein. According to the analysis, five-year-old students should be selected according to the production input and economic benefits.However, when edible value and health care effect were taken as the standard, six-year-old Lanzhou lily should be selected because its nutritional value was significantly better than other growth years.
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Determination of 70 kinds of pesticide residues in Kashi pomegranate by QuEChERS-gas chromatography-triple quadrupole mass spectrometry
YUMAIER Abulimiti, CAO Xu, CUI Zhichao, YUSUF Abdullah
Food and Fermentation Industries. 2022, 48 (14): 263-271.   DOI: 10.13995/j.cnki.11-1802/ts.031175
Abstract ( 7 )   HTML     PDF (2028KB) ( 1 )  
To establish a method for the simultaneous determination of 70 kinds of pesticide residues in three varieties of Kashi pomegranate by QuEChERS-gas chromatography-triple quadrupole mass spectrometry.Three varieties of Kashi pomegranate were extracted and purified by optimized QuEChERS procedure, gas-mass spectrometry conditions were established based on the characteristic fragment ions of 70 pesticide residues.The detection was carried out in multiple reaction monitoring mode, and the matrix matching external standard method was used for quantitative analysis.The results showed that the 70 kinds of pesticide residues had a good linear relationship in the range of 0-1.0 μg/kg, and the correlation coefficient was greater than 0.995.The limit of detection was 0.005-0.02 mg/kg. Totally 70 pesticide residues ranged from 76.4% to 108% in 0.01mg/kg; ranged from 75.4%-107%in 0.05 mg/kg; ranged from 71.6%-108%in 0.1mg/kg. The relative standard deviation (RSD) was 0.2%-11.2% (n=5) and the difference was statistically significant (P<0.05).This method is easy, simple, fast, efficient and has good repeatability and stability, which can be used for the quantitative detection and qualitative identification of pesticide residues in multi pigment sample such as Kashi pomegranate with high sugar content and large interference.
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Analysis of volatile compounds of Taihe Toona sinensis based on gas chromatography-ion mobility spectroscopy
YANG Song, GUO Jiagang, WU Yuhan, ZHU Qian, DU Jingjing, JIANG Jian, DING Zhien
Food and Fermentation Industries. 2022, 48 (14): 272-277.   DOI: 10.13995/j.cnki.11-1802/ts.028916
Abstract ( 7 )   HTML     PDF (4655KB) ( 1 )  
The aim of this study was to explore the differences of volatile components in three types of Toona sinensis from Taihe and to establish a rapid method of classifying the marking variety of the Toona sinensis. In this study, the characteristic flavors of three types of Toona sinensis were analyzed by gas chromatography-ion mobility spectrometry(GC-IMS). Specifically, qualitative analysis was conducted on the detected substances and the name of the compounds according to the retention time and ion drift time of each volatile component.Furthermore, three Toona sinensiss samples were selected to establish volatile components fingerprints based on the results of clustering analysis by Gallery Plot in Laboratory Analytical Viewer software.The results of the qualitative analysis showed that a total of 47 volatile odorants were identified in three types of Toona sinensis, and the highest relative content of volatile components were alcohols among which 2-hexenol was the highest, which showed herbaceous aroma and fruit aroma.Additionally, three Toona sinensis could be clearly distinguished through theprincipal component analysis (PCA) results,and each sample could be exhibited an obvious region in the plots.In conclusion, the presented method was proved to be a simple and rapid method of the classification and identification of Toona sinensis, which has a great application prospect.
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Research on the evolution and prediction of artificial meat industry technology
ZHU Honghui, ZHAO Ruitong, WANG Yan
Food and Fermentation Industries. 2022, 48 (14): 278-285.   DOI: 10.13995/j.cnki.11-1802/ts.029996
Abstract ( 6 )   HTML     PDF (4564KB) ( 1 )  
As an ideal substitute for animal products, artificial meat is a key step to transform traditional animal husbandry, which has a certain strategic significance for China's food security and livestock supply system adjustment. Combined with technological trajectory and based on the artificial meat patent technology information, this paper analyzes the existing technology track and the technology maturity of each track in the artificial meat technology system by using the patent classification co-occurrence analysis method and "S" curve method, and puts forward the possible evolution direction of artificial meat technology in the future. The research shows that there are three kinds of technology tracks in the artificial meat technology system, among which plant-based protein meat technology is the main track of the recent artificial meat technology system, and the current artificial meat technology system is the result of the transition of the old artificial meat technology track; plant-based protein meat, especially the technology to improve the bionic effect of plant-based protein meat, is the focus of technical development in the short term, and the research direction of cultured meat and other technologies has a further development trend.
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Synthetic pathway and functional study of short chain fatty acids in probiotics
BU Zichen, XIA Yongjun, AI Lianzhong, XIONG Zhiqiang, SONG Xin, WANG Guangqiang
Food and Fermentation Industries. 2022, 48 (14): 286-291.   DOI: 10.13995/j.cnki.11-1802/ts.030071
Abstract ( 6 )   HTML     PDF (2303KB) ( 1 )  
Short chain fatty acids (SCFAs) are the main bacterial metabolites, which are produced by specific colonic anaerobic bacteria after fermentation of dietary fiber and resistant starch. It can promote cell growth, reduce the pH value of the intestinal environment and regulate the intestinal health of the host. Many studies have confirmed the regulatory effect of probiotics on intestinal flora and their effect on SCFAs content. Therefore, SCFAs in probiotics has always been a hot research topic. In order to gain a deeper understanding of SCFAs, this article mainly reviews the research progress on characteristics, distribution and synthetic pathways of SCFAs in probiotics and the role of probiotics in disease remission. The aim is to provide theoretical basis and research ideas for SCFAs-producing probiotics in food and health care products.
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Application progress of molecular simulation technology in food molecular interaction
WANG Juanjuan, LI Haiping
Food and Fermentation Industries. 2022, 48 (14): 292-302.   DOI: 10.13995/j.cnki.11-1802/ts.029564
Abstract ( 6 )   HTML     PDF (9273KB) ( 1 )  
In recent years, molecular simulation technology has great potential in exploring the interaction mechanism and structure-activity relationship between food components, food components and/or body and surroundings.It could effectively overcome the blindness, time-consumption and great labor in scientific experiments and is widely used in food science. The basic principles of three molecular simulation techniques, including molecular docking, molecular dynamics and quantum mechanics, were explored. The application status of molecular docking technology (based on AutoDock and Discovery Studio software), molecular dynamics technology (based on GROMACS and Materials Studio software) and quantum mechanics technology (based on Gaussian software) in food function mechanism, food toxin detection, food active molecule delivery, food processing and storage, food packaging and food additives were expounded emphatically. Finally, its development trend and application prospects havealso been described, which could provide a theoretical base for the selection of suitable molecular simulation technologies for food researchers, and provide references for its further application in food science.
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Research progress on characteristics, preparation and evaluation of carotenoid-loaded liposomes
DONG Hongchun, FU Cong, YANG Xianqing, KE Yue, WANG Xiaozhen, REN Dandan, WANG Qiukuan
Food and Fermentation Industries. 2022, 48 (14): 303-310.   DOI: 10.13995/j.cnki.11-1802/ts.029313
Abstract ( 7 )   HTML     PDF (1502KB) ( 1 )  
Carotenoids play an important role in human health, which have antioxidant, anti-aging, immune enhancement and other biological activities. However, due to the low aqueous solubility and poor stability of carotenoids, stabilization techniques need to be developed in order to improve the stability of carotenoids. Liposome encapsulation embedding technology can improve the solubility and stability of carotenoids, increase its bioavailability of carotenoids and expand itsscope of application and it obtains widespread attention. In this paper, the characteristics, preparation, evaluation and influencing factors of carotenoid liposomes were reviewed in order to provide theoretical reference for the further study of carotenoid liposomes.
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Mechanism of functional carbohydrates alleviating non-alcoholic fatty liver disease by regulating intestinal flora and metabolites
SHANG Weixuan, LIU Lu, LEI Suzhen, ZHANG Yi, ZENG Hongliang
Food and Fermentation Industries. 2022, 48 (14): 311-318.   DOI: 10.13995/j.cnki.11-1802/ts.029741
Abstract ( 7 )   HTML     PDF (2807KB) ( 0 )  
Non-alcoholic fatty liver disease (NAFLD) is a clinical syndrome with abnormal accumulation of fat in hepatocytes and abnormal function of fat metabolism in liver caused by various factors without excessive drinking history. At present, the pathogenesis of NAFLD is not clear, and dietary intervention measures have achieved preliminary results. Therefore, this paper reviews the improvement effect of the functional carbohydrates (including dietary fiber, resistant starch and functional oligosaccharides, etc.) in the diet on NAFLD by promoting the proliferation of beneficial bacteria such as Bifidobacterium and Lactobacillus, inhibiting the growth of Ruminococcus, Enterobacter and other potentially harmful bacteria, regulating the intestinal short chain fatty acids, bile acids, endogenous ethanol and other metabolites, so as to reduce inflammation and oxidative stress, prevent lipid metabolism disorder, and inhibit insulin resistance and obesity.
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Research progress on application of ultrasound hyphenated technique in extraction of active phytochemicals
LIU Xingyu, LIAO Yichao, WANG Yi, TIAN Qingyun, XIE Kexin, OU Hong
Food and Fermentation Industries. 2022, 48 (14): 319-327.   DOI: 10.13995/j.cnki.11-1802/ts.029505
Abstract ( 4 )   HTML     PDF (5284KB) ( 1 )  
Ultrasound is a clean and efficient modern extraction technology, which plays an important role in the field of food processing;therefore, by the aid of ultrasound, the superiority of traditional extraction and processing equipment is greatly enhanced. This paper mainly expounded the application principles of ultrasound hyphenated technique and summarized the study of ultrasound hyphenated technique on extraction of active phytochemicals in recent years.It also carried out a preliminary outlook on its application prospect, which is designed to provide some reference value for the implementation of efficient production of active phytochemicals in industrial scale.
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Research progress of origin traceability technology for food and drug homologous products
DENG Shiyi, YIN Ping, ZHANG Qiang, ZOU Pan, BAI Xue, GUO Yongze, ZHOU Xueyong, CHENG Yi, CHEN Qiusheng
Food and Fermentation Industries. 2022, 48 (14): 328-335.   DOI: 10.13995/j.cnki.11-1802/ts.028740
Abstract ( 6 )   HTML     PDF (1672KB) ( 1 )  
The idea of 'food and drug homology' plays a very important role in Chinese history. Especially, in the COVID-19 epidemic situation,'food and drug homology' products improved health as medicated diet, thus promoting traditional Chinese drugs industry becomingmoreinternational. However, the quality of food and drug homology products were uneven, intermingled quality products and fake ones happen occasionally. In recent years, traceability technology for food and drug homologous products has gradually become a research hotspot due to the complex and diverse means of adulteration of food and drug homologous products. The aim of the development of origin traceability technology is to protect the ‘genuineness’ and ‘distinctiveness’ of food and drug homologous products. At the same time, it protects the rights and interests of consumersand protects the authenticity of food and drug homologous products and the healthy development of the food and drug homologous industry. Based on the basic data of journals and master's and doctoral dissertations collected from CNKI, Web of Sciences and Pud Med till June 2021, this paper analyzed the development trend of traceability technology in the application of global food and drug homologous products. The source, classification, origin traceability technology and application progress in food and drug homologous products were summarized in order to provide a theoretical basis for future research on origin traceability technology for food and drug homologous products.
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Progress of synthesis methods, structural characteristics and biological activities of zinc polysaccharides
YUAN Xintian, CHEN Huaguo, ZHAO Chao, GONG Xiaojian, ZHOU Xin
Food and Fermentation Industries. 2022, 48 (14): 336-344.   DOI: 10.13995/j.cnki.11-1802/ts.029527
Abstract ( 5 )   HTML     PDF (1412KB) ( 1 )  
Zinc is one of the essential trace elements for human health. It is also an important component of more than 300 enzymes, which plays an important role in physiological processes such as protein and DNA synthesis, cell growth and proliferation, and metabolic regulation. Moreover, zinc polysaccharide is a complex of polysaccharides chelated with soluble zinc salt, which has the characteristics of high bioavailability, low toxicity, easy digestion and absorption. Zinc polysaccharides could be used as a novel zinc supplementation due to its characteristics including antioxidant, hypoglycemic, anti-inflammatory, anti-cancer, immunomodulation, antibacterial and hepatoprotective compared with polysaccharides and inorganic zinc. This article briefly describes the synthesis methods, structural characterization methods and biological activities of zinc polysaccharides. Then, the problems such as large differences in zinc content in different zinc polysaccharides, complex structure, limitation of biological activity studies and lack of clinical experimental datawere pointed out. This article could provide an outlook on the application of zinc polysaccharides.
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The research progress of natural glycoprotein
TANG Jiacheng, BAO Jianqiang, CHEN Yanjie, HUANG Kecheng, GONG Xuan, SHAN Qianyi
Food and Fermentation Industries. 2022, 48 (14): 345-353.   DOI: 10.13995/j.cnki.11-1802/ts.031414
Abstract ( 5 )   HTML     PDF (1573KB) ( 1 )  
Glycoprotein is a kind of binding protein formed by a covalent bond between oligosaccharide chain and protein. It has the characteristics of both protein and polysaccharide and a variety of biological activities, such as anti-oxidation, anti-fatigue, anti-tumor, antibacterial and immunomodulatory functions. It also participates in mutual recognition between cells. Because of their unique biological activities, such as anti-tumors, anti-fatigue, antioxidant and immunomodulatory functions, glycoproteins have become a hot research topic in the disciplines of food science, immunology, medicine, and biochemistry. Glycoproteins are widely found in animals, plants, and microorganisms. An overview of the bioactive functions of glycoproteins was given in this paper, and the existing techniques for extraction and purification of glycoproteins as well as their physicochemical characterizationwere analyzed.Moreover, their development prospects, which will provide a reference for basic research and application of glycoprotein in the future.
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Visual analysis of Aronia melanocarpa based on bibliometrics
YAN Jian, WEI Liping, GAO Yukun, WANG Haoli, LAN Tian, SUN Xiangyu, MA Tingting
Food and Fermentation Industries. 2022, 48 (14): 354-360.   DOI: 10.13995/j.cnki.11-1802/ts.029371
Abstract ( 4 )   HTML     PDF (6317KB) ( 1 )  
As a new kind of small berry, Aronia melanocarpa has gradually triggered huge attention in the field of food science, medicine and biology year by year. In order to help researchers to explore the research direction and progress of Aronia melanocarpa, the English theses of Web of Science database and the Chinese theses of CNKI database were selected from 2010 to 2020 as data samples for the following treatment. To analyze the database, the research idea of bibliometrics was adopted and the knowledge graph as the research carrier was taken.The collinear analysis of the selected data by means of Excel, VOSviewer, CiteSpace and other analysis software were carried on in this review. At the same time, all kinds of data analysis and graph of Aronia melanocarpa were drawn. The results showed that the study of Aronia melanocarpa mainly focused on the treatment of diseases, extraction of functional substances, plant cultivation and the development of processed food, which corresponded to different research directions in different research fields. A general overview of the current research situation can be obtained according to the visual analysis of authors, institutions, journals and countries. In the end, the specific research contents and methods of different research hotspots were summarized.
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DOI: null
The inhibiting effect of flavonoid “astilbin” on pancreatic lipase
Astilbin is a dihydroflavonol that is widely distributed in many foods and plants. Our previous study showed astilbin could significantly decrease the body weight gain and intraperitoneal adipose tissue weight, as wel. . .
DOI: 10.13995/j.cnki.11-1802/ts.015839

2022
Vol.48
No.13 
2022-07-15
pp.1-364
No.12
2022-06-25
pp.1-336
No.11
2022-06-15
pp.1-344
No.10
2022-05-25
pp.1-332
No.9
2022-05-15
pp.1-340
No.8
2022-04-25
pp.1-119127
No.7
2022-04-15
pp.1-332
No.6
2022-03-25
pp.1-332
No.5
2022-03-15
pp.1-4046
No.4
2022-02-25
pp.1-320
No.3
2022-02-15
pp.1-330
No.2
2022-01-25
pp.1-316
No.1
2022-01-15
pp.1-334
2021
Vol.47
No.24 
2021-12-25
pp.1-322
No.23
2021-12-15
pp.1-340
No.22
2021-11-25
pp.1-332
No.21
2021-11-15
pp.1-336
No.20
2021-10-25
pp.1-332
No.19
2021-10-15
pp.1-336
No.18
2021-09-25
pp.1-320
No.17
2021-09-15
pp.1-318
No.16
2021-08-25
pp.1-312
No.15
2021-08-15
pp.1-324
No.14
2021-07-25
pp.1-320
No.13
2021-07-15
pp.1-324
No.12
2021-06-25
pp.1-312
No.11
2021-06-15
pp.1-314
No.10
2021-05-25
pp.1-308
No.9
2021-05-15
pp.1-348
No.8
2021-04-25
pp.1-188196
No.7
2021-04-15
pp.1-340
No.6
2021-03-25
pp.1-324
No.5
2021-03-15
pp.1-314
No.4
2021-02-25
pp.1-320
No.3
2021-02-15
pp.1-316
No.2
2021-01-25
pp.1-328
No.1
2021-01-15
pp.1-344
2020
Vol.46
No.24 
2020-12-25
pp.1-306
No.23
2020-12-15
pp.1-322
No.22
2020-11-25
pp.1-296
No.21
2020-11-15
pp.1-316
No.20
2020-10-25
pp.1-304
No.19
2020-10-15
pp.1-300
No.18
2020-09-25
pp.1-290
No.17
2020-09-15
pp.1-300
No.16
2020-08-25
pp.1-300
No.15
2020-08-15
pp.1-324
No.14
2020-07-25
pp.1-302
No.13
2020-07-15
pp.1-314
No.12
2020-06-25
pp.1-311
No.11
2020-06-15
pp.1-320
No.10
2020-05-25
pp.1-308
No.9
2020-05-15
pp.1-300
No.8
2020-04-25
pp.1-306
No.7
2020-04-15
pp.1-300
No.6
2020-03-25
pp.1-306
No.5
2020-03-15
pp.1-320
No.4
2020-02-25
pp.1-300
No.3
2020-02-15
pp.1-292
No.2
2020-01-25
pp.1-303
No.1
2020-01-15
pp.1-300
2019
Vol.45
No.24 
2019-12-25
pp.1-284
No.23
2019-12-15
pp.1-304
No.22
2019-11-25
pp.1-303
No.21
2019-11-15
pp.1-280
No.20
2019-10-25
pp.1-303
No.19
2019-10-15
pp.1-315
No.18
2019-09-25
pp.1-294
No.17
2019-09-15
pp.1-298
No.16
2019-08-25
pp.1-298
No.15
2019-08-15
pp.1-300
No.14
2019-07-25
pp.1-284
No.13
2019-07-15
pp.1-280
No.12
2019-06-25
pp.1-296
No.11
2019-06-15
pp.1-292
No.10
2019-05-25
pp.1-277
No.9
2019-05-15
pp.1-300
No.8
2019-04-25
pp.1-272
No.7
2019-04-15
pp.1-561
No.6
2019-03-25
pp.1-268
No.5
2019-03-15
pp.1-288
No.4
2019-02-25
pp.1-262
No.3
2019-02-15
pp.1-292
No.2
2019-01-25
pp.1-268
No.1
2019-01-15
pp.1-264
2018
Vol.44
No.12 
2018-12-25
pp.1-301
No.11
2018-11-25
pp.1-332
No.10
2018-10-25
pp.1-295
No.9
2018-09-25
pp.1-304
No.8
2018-08-25
pp.1-327
No.7
2018-07-25
pp.1-315
No.6
2018-06-25
pp.1-302
No.5
2018-05-25
pp.1-295
No.4
2018-04-25
pp.1-293
No.3
2018-03-25
pp.1-292
No.2
2018-02-25
pp.1-296
No.1
2018-01-25
pp.1-295
2017
Vol.43
No.12 
2017-12-25
pp.1-0
No.11
2017-11-25
pp.1-268
No.10
2017-10-25
pp.101-293
No.9
2017-09-25
pp.1-0
No.8
2017-08-25
pp.1-0
No.7
2017-07-25
pp.1-0
No.6
2017-06-25
pp.1-0
No.5
2017-05-25
pp.1-0
No.4
2017-04-25
pp.1-0
No.3
2017-03-25
pp.1-0
No.2
2017-02-25
pp.1-0
No.1
2017-01-25
pp.1-0
2016
Vol.42
No.12 
2016-12-25
pp.1-0
No.11
2016-11-25
pp.1-0
No.10
2016-10-25
pp.1-0
No.9
2016-09-25
pp.1-0
No.8
2016-08-25
pp.1-0
No.7
2016-07-25
pp.1-0
No.6
2016-06-25
pp.1-0
No.5
2016-05-25
pp.1-0
No.4
2016-04-25
pp.1-0
No.3
2016-03-25
pp.1-0
No.2
2016-02-25
pp.1-0
No.1
2016-01-25
pp.1-0
2015
Vol.41
No.12 
2015-12-25
pp.1-0
No.11
2015-11-25
pp.1-0
No.10
2015-10-25
pp.1-0
No.9
2015-09-25
pp.1-0
No.8
2015-08-25
pp.1-0
No.7
2015-07-25
pp.1-0
No.6
2015-06-25
pp.1-0
No.5
2015-05-25
pp.1-0
No.4
2015-04-25
pp.1-0
No.3
2015-03-25
pp.1-0
No.2
2015-02-25
pp.1-0
No.1
2015-01-25
pp.1-0
2014
Vol.40
No.12 
2014-12-25
pp.1-234
No.11
2014-11-25
pp.1-275
No.10
2014-10-25
pp.1-244
No.09
2014-09-25
pp.1-242
No.08
2014-08-25
pp.1-267
No.07
2014-07-25
pp.1-250
No.06
2014-06-25
pp.1-244
No.05
2014-05-25
pp.1-262
No.04
2014-04-25
pp.1-242
No.03
2014-03-25
pp.1-252
No.02
2014-02-25
pp.1-238
No.01
2014-01-25
pp.1-253
2013
Vol.39
No.12 
2013-12-25
pp.1-216
No.11
2013-11-25
pp.1-267
No.10
2013-10-25
pp.1-258
No.09
2013-09-25
pp.1-218
No.08
2013-08-25
pp.1-249
No.07
2013-07-25
pp.1-240
No.06
2013-06-25
pp.1-234
No.05
2013-05-25
pp.1-255
No.04
2013-04-25
pp.1-242
No.03
2013-03-25
pp.1-221
No.02
2013-02-25
pp.1-249
No.01
2013-01-25
pp.1-234
2012
Vol.38
No.12 
2012-12-25
pp.1-203
No.11
2012-11-25
pp.1-214
No.10
2012-10-25
pp.1-216
No.09
2012-09-25
pp.1-210
No.08
2012-08-25
pp.1-234
No.07
2012-07-25
pp.1-215
No.06
2012-06-25
pp.1-228
No.05
2012-05-25
pp.1-239
No.04
2012-04-25
pp.1-227
No.03
2012-03-25
pp.1-197
No.02
2012-02-25
pp.1-241
No.01
2012-01-25
pp.1-237
2011
Vol.37
No.12 
2011-12-25
pp.1-212
No.11
2011-11-25
pp.1-245
No.10
2011-10-25
pp.1-228
No.09
2011-09-25
pp.1-239
No.08
2011-08-25
pp.1-225
No.07
2011-07-25
pp.1-239
No.06
2011-06-25
pp.1-237
No.05
2011-05-25
pp.1-242
No.04
2011-04-25
pp.1-246
No.03
2011-03-25
pp.1-238
No.02
2011-02-25
pp.1-223
No.01
2011-01-25
pp.1-214


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