25 June 2024, Volume 50 Issue 12
    

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  • Artificial protein XXA promotes soluble expression of human-derived Tumstatin
    AO Long, ZHU Lingyu, PANG Xin, XIN Yu, GUO Zhongpeng, ZHU Rui, LI Moying, GU Zhenghua, GUO Zitao, ZHANG Liang
    Food and Fermentation Industries. 2024, 50(12): 1-8. https://doi.org/10.13995/j.cnki.11-1802/ts.037565
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    To realize the soluble expression of human-derived Tumstatin in Escherichia coli.Five recombinant E.coli (BL21(DE3)) expressed by fusion of different solubility-promoting fusion tags and tumstatin genes were constructed, and isopropyl-beta-D-thiogalactopyranoside (IPTG) was used to induce the recombinant bacteria to express the target protein.SDS-PAGE and Western-Blot were employed to analyze and screen for the recombinant bacteria that could solubility express Tumstatin.The results indicated that BL21/pGEX-6p-1-Tum (containing glutathione mercaptotransferase tag -GST tag), BL21/pET28a-MBP-Tum (containing maltose-binding protein tag-MBP tag), BL21/pET28a-Tum (no tag) all expressed the fusion protein Tumstatin in the form of inclusion bodies.Only the recombinant bacteria BL21/pET28a-XXA-Tum (containing the reverse protein of antifreeze protein-XXA tag) expressed fusion proteins in a soluble form, and the target protein accounts for more than 45% of the total protein of the bacteria.The target protein was purified by affinity chromatography and analyzed by Western-Blot.The band of interest with a molecular weight of 50.9 kDa was obtained, which was consistent with the theoretical molecular weight.Furthermore, the inducer concentration, addition time, induction temperature, and induction time of recombinant bacteria BL21/pET28a-XXA-Tum were optimized.Finally, the induction conditions of tumstatin fusion protein were selected as follows:Inducer concentration 0.1 mmol/L, inducer added at 2 h, induction temperature 16 ℃, induction time 36 h.The soluble expression of human Tumstatin in E.coli laid the foundation for the preparation of soluble human-derived Tumstatin in a large scale, which could provide a reference for the soluble expression of functional polypeptides in E.coli.
  • Research on mining and evolution of a novel homoserine dehydrogenase
    WU Shuo, HUANG Xinyan, LI Mengya, XU Ning, WEI Liang, LIU Jun
    Food and Fermentation Industries. 2024, 50(12): 9-16. https://doi.org/10.13995/j.cnki.11-1802/ts.035737
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    Homoserine dehydrogenase (HSD) is a key enzyme in the biosynthesis of aspartate-family amino acids such as L-homoserine and L-threonine.But HSD exhibited low activity and is feedback inhibited by L-threonine, which severely restricts the biosynthesis level of L-homoserine and L-threonine.In this study, eight HSDs from different species were mined through database search.Among of them, BdHSD derived from Brachypodium distachyon had the highest catalytic activity with 7.6 U/mg, and was not feedback-inhibited by L-threonine.The optimal catalytic pH of BdHSD was 10.5, and the optimal catalytic temperature was 38 ℃.To improve the catalytic activity of BdHSD, this study further performed the directed evolution of BdHSD, and three BdHSD mutants T186A, N283K, and A137T/I188V with higher catalytic activity were obtained through multiple rounds of screening.The enzyme activity of the mutant T186A reached 10.3 U/mg, which was 35.6% higher than that of the wild type.The L-homoserine fermentation analysis suggested that the BdHSD mutant could effectively enhance the synthesis level of L-homoserine.In summary, this study had mined and evolved the BdHSD with high efficient catalytic, which provided a powerful catalytic element for the efficient biosynthesis of L-homoserine, L-threonine, L-methionine, and other aspartate-family amino acids.
  • Effect of C/N terminus and “Thumb” structure of recombinant xylanase XynH on its catalytic properties
    ZHU Aodi, ZHAO Ting, XU Jin, CHEN Maobin, FANG Shangling, LI Qin
    Food and Fermentation Industries. 2024, 50(12): 17-23. https://doi.org/10.13995/j.cnki.11-1802/ts.036616
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    Xylanase is widely used in papermaking, feed, energy, food, medicine, and other industries.It is of great significance to use genetic engineering technology to quickly tap xylanase resources suitable for industrial production.Based on bioinformatics analysis, we successfully constructed mutant X-N, X-C, and X-f based on molecular modification of the C/N terminal and “Thumb” structure of xylanase XynH.Compared with the proenzyme XynH, the optimal pH of X-N was 5.5, and the other enzymes showed the highest enzyme activity at pH 5.0.The residual enzyme activity of all mutants and XynH at pH 4.0-6.0 was about 60%, and they had good acid resistance.The optimum temperature of X-N (60 ℃) was increased by 5 ℃ compared with other enzymes.After heat preservation at 55 ℃ for 1 h, the residual enzyme activity of X-N and X-f was higher than that of XynH, and the heat resistance of X-N was better.All the mutants showed weak affinity to beech xylan, but showed higher conversion rate.In this paper, the molecular modification of xylanase by genetic engineering means was used to construct three mutants, all of which showed good acid resistance, the optimal pH of X-N was slightly higher than that of the original enzyme, and the stability was better at high temperature.N-terminal replacement improves the thermal stability of xylanase, and C-terminal replacement may involve a part of the catalytic domain, resulting in a change in enzyme activity.The modification of the end of "Thumb" may narrow the cracks at the active site, preventing the entry of the substrate, resulting in a reduction in the catalytic efficiency of the enzyme.The difference between the mutant and the original enzyme in enzymology and the relationship between structure and function revealed by the mutant provide some ideas and strategies for the improvement and application of xylanase.
  • Loading performance of micellar casein-pectin composite microcapsules for emodin
    YANG Min, WA Wenqiang, LIANG Huiguang, JI Wei, LI Qian
    Food and Fermentation Industries. 2024, 50(12): 24-31. https://doi.org/10.13995/j.cnki.11-1802/ts.036025
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    Emodin (E), the main active ingredient in rhubarb, is a hydrophobic molecule.Micellar casein (MC) is the natural state of caseins in milk.In this study, the interaction between MC and E was calculated by fluorescence analysis with the addition of pectin (P).The average size and structure of P-MC@E complexes were analyzed, as well as their DPPH free radical and ABTS cationic radical scavenging activities.In addition, the release profiles of emodin from the complexes were evaluated by a simulated gastrointestinal digestion experiment.Results showed that the major interaction between MC and emodin was hydrophobic forces in the P-MC system with the ratio of P to MC in the range of 0∶10-5∶5, the binding constant of which was greater than 103.With the increase of pectin content, the particle size of P-MC@E complexes increased gradually, but its infrared spectra did not change significantly.Furthermore, the DPPH free radical and ABTS cationic radical scavenging activities of the complexes were significantly higher than those of free emodin, which increased with the increase of pectin content.After binding with P-MC, the release rate of emodin during simulated gastrointestinal digestion decreased.The results could provide basic references for the loading and delivery of emodin.
  • Screening of histamine-degrading yeast and its effect on quality of mulberry fruit wine
    LUO Wenshan, CHEN Xiaowei, HUANG Wenqian, XU Yujuan, XIAO Gengsheng, WU Jijun, YU Yuanshan, LI Lu
    Food and Fermentation Industries. 2024, 50(12): 32-38. https://doi.org/10.13995/j.cnki.11-1802/ts.036830
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    In this study, to screen non-Saccharomyces cerevisiae that can effectively control histamine in mulberry fruit wine, the microorganisms were isolated from mulberry and naturally fermented mulberry fruit wine.Subsequently, the target strains were selected by evaluating the abilities of the isolated strains to degrade histamine and synthesize biogenic amines.Moreover, the influence of the target strains on the quality of mulberry fruit wine was analyzed.Results showed that strain SJ36 showed better histamine degradation ability (65.32%) and no biogenic amine synthesis capacity.The strain SJ36 was further identified as Pichia kudriavzevii by molecular biology and phylogenetic analysis.To evaluate the brewing characteristics of P.kudriavzevii SJ36, SJ36 mixed with Saccharomyces cerevisiae to ferment mulberry fruit wine.Compared with the mulberry fruit wine fermentation with S.cerevisiae, the complex fermented mulberry fruit wine had a full-bodied and aromatic wine with an organoleptic score of 82.51, and its resveratrol content, total anthocyanin content, DPPH free radical scavenging capacity and ABTS cationic radical scavenging capacity were increased by 5.52%, 8.27%, 5.93%, and 6.86%, respectively.However, its histamine, methanol and higher alcohols contents were decreased by 89.02%, 23.00%, and 10.67%, respectively.Therefore, it could be concluded that the mixed fermentation of P.kudriavzevii SJ36 and S.cerevisiae is more suitable for the brewing of mulberry fruit wine, and the results of the study provided a potential starter culture for the production of high-quality and high-safety mulberry fruit wine.
  • Construction and application of Spirulina protein isolate-hyaluronic acid emulsion hydrogel
    CHEN Linqian, LI Yunxing, MAO Yi, QIU Xiaoyuan, YANG Cheng, SUN Yajuan
    Food and Fermentation Industries. 2024, 50(12): 39-45. https://doi.org/10.13995/j.cnki.11-1802/ts.038547
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    Protein-polysaccharide emulsion hydrogel, as an encapsulation system of active substances, has the advantages of high loading capacity, biocompatibility and stability.In this work, Spirulina protein isolate (SPI) and hyaluronic acid (HA) were used as emulsifier and gel matrix to prepare SPI emulsions, SPI-HA emulsions, and emulsion hydrogels with various oil phase volume fractions.The microstructure and droplet sizes of the emulsions were characterized.The effect of oil phase volume fractions on the formation of emulsion hydrogel was analyzed, and the protective effect of emulsion hydrogel on β-carotene under high temperature was studied.The results showed that the droplet sizes of SPI emulsion decreased obviously with the introduction of HA.The structure of emulsion hydrogel became much denser with the increase of oil phase volume fraction.When the oil phase volume fraction was 60%, the yield stress, storage modulus and apparent viscosity of emulsion hydrogel were higher than those of SPI emulsion and SPI-HA emulsion.The retention rate of β-carotene after storage at 70 ℃ and 8 h was as high as (78.83±2.75)%. In summary, SPI-HA emulsion hydrogels had good application in the field of food.
  • Nanobody-based icELISA for aflatoxin M1 in dairy products
    LIU Haiyuan, LIU Yingda, Tuyatsetseg Jambal, JI Rimutu, YI Li
    Food and Fermentation Industries. 2024, 50(12): 46-52;62. https://doi.org/10.13995/j.cnki.11-1802/ts.037166
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    Nanobody has become an important tool for immunoassays because of its stability, specificity, and ease of expression.To monitor the aflatoxin M1 in dairy products, the anti-AFM1 nanobody, named M6, selected from the Bactrian camel AFM1 immune library, evaluated its properties, and developed an indirect competitive enzyme-linked immunosorbent assay (icELISA).After optimizing the parameters, including the blocking method, methanol concentrations, pH values, and ionic strength in the reaction system, a standard competitive inhibition curve was established, and methodological specificity and accuracy was verified.Results showed that Nb-M6 had a good affinity and thermal stability, the limit of detection (LOD) of Nb-icELISA was 0.111 ng/mL, and the half maximal inhibitory concentration (IC50) was 1.498 ng/mL.The recoveries of dairy products spiked were 89.8%-104.1%, which were in agreement with the high-performance liquid chromatography (HPLC).The Nb-icELISA is simple, convenient and can be applied to batch screening of AFM1 in dairy products.
  • Neuroprotective and antioxidant effects of Auxis thazard peptides on HT-22 cells
    LAI Yumei, JI Hongwu, CHEN Ming, ZHANG Di, SONG Wenkui, SU Weiming
    Food and Fermentation Industries. 2024, 50(12): 53-62. https://doi.org/10.13995/j.cnki.11-1802/ts.036226
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    This study aimed to evaluate the neuroprotective and antioxidant effects of Auxis thazard peptides (ATP) and to study the neuroprotective effect of ATP in the HT-22 cell injury model induced by corticosterone and glutamic acid.The protective effects of ATP on HT-22 injured cells were investigated based on cell morphology, cell viability, cell function, and biochemical indicators.Results showed that the cell viability of HT-22 cells induced by 0.9 mmol/L corticosterone and 15.0 mmol/L glutamic acid for 24 h was about 50%.Under these conditions, 10 μg/mL, 20 μg/mL, and 40 μg/mL ATP could significantly inhibit the decline in HT-22 cell viability induced by corticosterone and glutamic acid, increase the concentrations of serotonin, acetylcholinesterase and choline, reduce acetylcholine activity, inhibit cell damage induced by corticosterone, and inhibit oxidative stress induced by glutamic acid.The activities of superoxide dismutase, glutathione enzyme, and glutathione peroxidase were increased, and the production of oxidation products malondialdehyde and reactive oxygen species was decreased.
  • Effect of cellulose with different particle sizes and addition ratios on gel properties of surimi products
    CHENG Xiaoxuan, ZHANG Nan, TANG Yue, ZHANG Zhen, LI Wenting, SHI Wenzheng, QU Yinghong
    Food and Fermentation Industries. 2024, 50(12): 63-73. https://doi.org/10.13995/j.cnki.11-1802/ts.035185
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    The effects of adding cellulose with different particle sizes and proportions on the gel properties of three common surimi products, namely fish balls, fish intestines, and fish cakes, were studied, and the best particle sizes and proportions were selected.This experiment determined the best particle size and proportion by studying the effects of adding different particle sizes and proportions of cellulose on the whiteness, water holding capacity, gel strength, total texture analysis, water distribution, and sensory aspects of fish balls, fish intestines, and fish cakes.The experiment found that the addition of cellulose could effectively improve the whiteness, water retention, gel strength, and texture characteristics of three common surimi products, and reduce the content of free water.The water holding capacity of fish balls, fish intestines, and fish cakes, gel strength, hardness, chewiness, and the proportion of water that was difficult to flow would increase with the increase of cellulose particle size, and first increase and then decrease with the increase of the addition proportion.It was found that the particle size of cellulose was 200 μm.When the addition ratio was 2%, the sensory evaluation would be more popular with consumers.After comprehensive consideration, the particle size of added cellulose was 200 μm.When the addition ratio was 2%, the quality of three common surimi products could be improved to the greatest extent, and the water holding capacity of fish balls, fish intestines and fish cakes can be increased by 14.5%, 22.1%, and 8.9% respectively.Gel strength increased by 121.9%, 108.7%, and 65.5%.Hardness increased by 97.5%, 107.0%, and 158.8%.The proportion of non-flowing water increased by 0.8%, 1.7%, and 1.7%.
  • Simultaneous inhibition of various deleterious substances in cookies by application of an optimized combination of amino acids and its effect on organoleptic quality
    TIAN Yuan, LUO Ziming, SUI Fengjiao, CHEN Linrang, YANG Nan, HUANG Caihuan, OU Juanying, OU Shiyi, ZHENG Jie
    Food and Fermentation Industries. 2024, 50(12): 74-83. https://doi.org/10.13995/j.cnki.11-1802/ts.038330
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    Thermally processed foods, such as cookies, are susceptible to heat treatments and easily generate hazardous substances including reactive carbonyl compounds, 5-hydroxymethylfurfural, acrylamide, and advanced glycation end products (AGEs).They all displayed various deleterious effects on human health.Amino acids have been found to inhibit the formation of these harmful substances by eliminating the reactive carbonyl compounds.However, the application of single amino acids in food products tends to affect the organoleptic quality of the products negatively.Moreover, the simultaneous inhibition effects of the amino acids on different hazardous substances in real food were less investigated.This study aimed to obtain an amino acid complex formula that could efficiently and simultaneously reduce the levels of the abovementioned harmful substances in cookies while retaining the desired organoleptic quality of the products.Four amino acids with efficient elimination capacity on harmful substances were selected for the investigation.Based on the evaluation of sensory, colour, and texture properties, and the inhibition rate of all the harmful substances, the amino acid formula was optimized as 0.15 g/kg of cysteine, 0.35 g/kg of γ-aminobutyric acid, 0.5 g/kg of alanine, and 0.5 g/kg of glycine.The cookies prepared with this formula showed an evident reduction in the levels of 5-hydroxymethylfurfural, methylglyoxal, 3-deoxyglucosone, acrylamide, carboxymethyl lysine, carboxyethyl lysine, and fluorescent AGEs by 92%, 28%, 47%, 38%, 50%, 71%, and 62%, respectively, as compared to the blank group.In addition, this formula improved the crispiness of cookies and the organoleptic qualities of the product.The study provides important strategies and guidelines for the control of harmful substances, and in the meantime, the improvement of the quality of thermally processed foods such as cookies.
  • Isolation and identification of lactic acid bacteria from cheese in Changji, Xinjiang and analysis of their fermentation performance in apricot jam
    DA Juqing, WU Yun, WU Cong, LUO Xiaohong, MA Wenrui, TANG Xian, TANG Kai, DU Muying
    Food and Fermentation Industries. 2024, 50(12): 84-91. https://doi.org/10.13995/j.cnki.11-1802/ts.036880
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    15 traditional handmade cheese from Changji, Xinjiang were collected to investigate the performance of cheese-derived lactic acid bacteria in fermenting apricot jam.Finally, seven strains were selected by using traditional plate marking, physiological and biochemical analysis, and 16S rDNA gene sequencing methods.The strain’s safety, high soluble solids resistance, high acid resistance, and some indicators, including number of viable bacteria, total acid, and basic physicochemical indicators were analyzed before and after the fermentation.After identification, the strain YP01 belongs to Lactobacillus reuteri. Strains YP04, YP09, YP17, and YP19 belong to Weissella confusa.Strains YP11 and YP12 belong to Lactiplantibacillus plantarum.Among them, strains YP01, YP04, YP09, and YP17 have high growth activity and strong safety, while strains YP01 and YP04 have strong tolerance.The number of viable bacteria, total acids, and physiological-biochemical indicators before and after fermentation, as well as sensory quality, were measured during the fermentation of apricot jam using the above four lactic acid bacteria.The results showed that Lactobacillus reuteri YP01 was more suitable for apricot jam fermentation, followed by Weissella confusa YP04.Both of them had strong carbon source utilization capacity.Lactobacillus reuteri YP01 and Weissella confusa YP04 had the potential to ferment apricot jam, which could be used as potential fermenting strains for apricot jam fermentation.
  • Study on the alleviating effects of different doses of Bifidobacterium longum combined with Broccoli seed extract on colitis
    XU Heying, WU Jiaying, TANG Xin, ZHANG Qiuxiang, CUI Shumao, ZHAO Jianxin, MAO Bingyong
    Food and Fermentation Industries. 2024, 50(12): 92-100. https://doi.org/10.13995/j.cnki.11-1802/ts.036889
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    Bifidobacterium longum CCFM1206 was isolated from the feces of healthy adults and can transform sulforaphane into sulforaphane (SFN).This paper studied the regulation of water extract of broccoli seeds (BSE) and different doses of B.longum CCFM1206 (108, 109 and 1010 CFU) on the levels of SFN in the intestine of mice and the alleviation of dextran sulfate sodium (DSS) induced colitis.Compared with the BSE group, supplementation with 109 and 1010 CFU of B.longum CCFM1206 significantly increased the total amount of SFN and N-acetyl sulforaphane (SFN-NAC) in the feces of mice from 30.84 μmol/g to 45.48 and 49.32 μmol/g (P<0.05), respectively.Dietary BSE (200 mg/kg body weight) can effectively alleviate colon shortening, reduce the levels of inflammatory factors (IL-6, IL-1β and TNF-α), enhance the antioxidant enzyme activities (GSH, SOD), up-regulate the gene transcription and protein expression of tight junction proteins, activate Nrf2 signaling pathway and inhibit NF- κB signal pathway.Supplementation with 108 CFU of B.longum CCFM1206 showed no significant differences from BSE, while supplementation with 109 and 1010 CFU of B.longum CCFM1206 more significantly activated Nrf2 and inhibited NF-κB signal pathway, which may be related to the generation of more SFNs.This study provides theoretical basis and dose reference for the development of dietary preparations to alleviate colitis.
  • Biosynthetic pathway and phenotypic analysis of exopolysaccharide of Streptococcus thermophilus 937
    XIA Yaling, XU Xin, XU Xinyi, WA Yunchao, GU Ruixia
    Food and Fermentation Industries. 2024, 50(12): 101-108. https://doi.org/10.13995/j.cnki.11-1802/ts.036908
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    The exopolysaccharides produced by Streptococcus thermophilus during its growth can improve the texture of fermented dairy products and have various physiological and biochemical functions.To explore the regulatory mechanism of histidine, isoleucine, and glutamate on the exopolysaccharide of S.thermophilus 937, this study analyzed the exopolysaccharide synthesis pathway of the strain through whole genome sequencing.It then explored the effects of the concentration of 3 amino acids on the strain growth, the production and properties of exopolysaccharides, and the transcription level of epsABCD of the strain.Results showed that the strain had a specific PTS for glucose and sucrose transport system and lactose osmotic enzyme.It had the potential to synthesize UDP-glucose, UDP-galactose, and dTDP-rhamnose.There was the eps gene cluster composed of 18 coding genes on the chromosome.When the concentration of 3 amino acids was increased to 15 mmol/L, the exopolysaccharide production of the strain increased by 1.5 times, the molecular weight increased by 1.2 times, the molar ratio of monosaccharide composition changed, and the epsABCD transcription level was significantly upregulated (P<0.05).The 3 amino acids enhanced the production of exopolysaccharides and regulated the properties by regulating the expression of epsABCD.The results of this study provided a better understanding of the exopolysaccharide biosynthesis of Streptococcus thermophilus at the gene level.
  • Effect of genes involved in nucleic acid excision repair pathway on tolerance of Saccharomyces cerevisae
    LIU Ling, WANG Yueqi, LIU Zhiguo, WANG Jinxiao, LIN Liangcai, ZHANG Cuiying
    Food and Fermentation Industries. 2024, 50(12): 109-117. https://doi.org/10.13995/j.cnki.11-1802/ts.036794
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    Saccharomyces cerevisiae always faces various environmental stresses during industrial-scale fermentation, including oxidation, high temperature, acid, ethanol, and hyperosmosis.Therefore, screening and breeding of strains with high tolerance to these stresses is of great significance for industrial applications.It is well known that DNA recombination enzyme, nucleic acid repair enzyme, and other proteins involved in nucleic acid repair pathway play important roles in tolerance to abiotic stresses.Based on that, the effects of endogenous nucleic acid excision and repair genes (RAD16, RAD7, RAD23 and RAD4) and exogenous genes (UVRA) on the tolerance of S.cerevisiae to different stresses were investigated by gene editing.The results showed that overexpression of RAD16, RAD7, RAD23 and RAD4 could improve the tolerance against osmotic stress in S.cerevisiae.Furthermore, overexpression of UVRA gene from bacterium Acetobacter pasteurii could also improve the tolerance against osmotic stress, suggesting that the function of UVRA was conserved between eukaryotic and procaryotic cells.This results were beneficial to improvement of the tolerance of S.cerevisiae strains, especially under high osmotic stress, and also provide a novel strategy to reveal the mechanism of tolerance in yeast.
  • Effects of different DNA extraction methods on genomic DNA extraction and amplicon libraries of Daqu
    YE Guangbin, XING Hongjing, YANG Zhiyang, ZONG Xuyan
    Food and Fermentation Industries. 2024, 50(12): 118-126. https://doi.org/10.13995/j.cnki.11-1802/ts.038832
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    Daqu is a typical multi-enzyme and multi-microbes fermentation starter of traditional Chinese liquor.The culture-independent molecular method has become a general method for the study of the Daqu microbial community.To determine the most suitable DNA extraction method of Daqu samples, the effects of different DNA extraction methods on Daqu genomic DNA extraction and amplicon libraries were evaluated.In this study, four DNA extraction methods were selected for the extraction of microbial DNA from two kinds of Daqu.Combined with DNA extraction quality, qPCR quantitative results, Illumina Miseq sequencing results of bacterial 16S rRNA gene, and fungal ITS gene amplicon library, the effects of different extraction methods of Daqu genomic DNA were evaluated.The comprehensive analysis of DNA yield and microbial biomass showed that the DNA yield of the SDS-based extraction method was higher than that of the kit extraction method, and the DNA yield of the in-situ SDS-based extraction method was as high as 5.46 × 104 ng/g, but the DNA purity was low.The qPCR quantitative results of the SDS-based extraction method were 101-6 orders of magnitude higher than those of the kit extraction method, and the microbial biomass of the washing-pretreatment plus SDS-based extraction method was the highest, which was 101-3 orders of magnitude higher than that of the in-situ SDS-based extraction method.Whereas the microbial biomass of the DNA extraction kit was the lowest, with only 102-4 copies/g of bacteria and fungi.The comparison of the Shannon diversity index among amplicon libraries showed that different DNA extraction methods had significant differences among fungal ITS amplicon libraries, but no significant differences among bacterial 16S rDNA amplicon libraries.The Shannon index of the fungal amplicon library of the washing-pretreated samples were higher than that of the in-situ treated samples.By comparing the operational taxonomic units (OTU) with significant differences among the amplicon libraries, it could be seen that most of the OTUs in the bacterial 16S rDNA amplicon library had differences in abundance, but most of them could be detected in different DNA extraction methods.However, among the fungal ITS amplicon libraries, most OTUs showed a similar trend between different DNA extraction methods, indicating that the DNA extraction method had a significant effect on the extraction of some fungal microbial genomes, and the washing-pretreatment was beneficial to the extraction of fungal genomic DNA.Compared with the four DNA extraction methods, the washing-pretreatment plus SDS-based extraction method was the most suitable for the quantitative and community structure analysis of Daqu microorganisms.
  • Analysis and visualization of color-related substances in Cabernet Sauvignon wines
    GAO Chenyu, DONG Rong, SHI Miao, LI Feifei, QIAO Dan, LI Jiming, PANG Hongxun, ZHOU Yuan, ZHANG Zhenzhen
    Food and Fermentation Industries. 2024, 50(12): 127-134. https://doi.org/10.13995/j.cnki.11-1802/ts.036593
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    Ten samples of Cabernet Sauvignon from the northern foot of the Tianshan Mountains in Xinjiang were selected from the end of the alcoholic fermentation to the final color decline (deep purplish red to yellowish brown).The basic physical and chemical indexes, CIELab parameters, polyphenol content, total pigment, polymeric pigment, and other indexes of wine were determined.Pearson correlation analyses were performed on them.Screening of samples for characteristic indicators based on the presence of correlation using partial least squares - discriminant analysis.Ultimately, the visual representation is used to visualize the color of the wine and the relative content of the characteristics.The results showed a correlation between basic physicochemical indicators, polyphenol content, and CIELab parameters.Partial least squares-discriminant analysis, CIELab color space characterization, and two-dimensional greyscale maps showed that the main characteristic indicators of the wine body when it was purplish-red in color were L* (57.97-81.21), tannin content (4 322.66-4 385.43 mg/L).When the wine was carmine red in color, the main characteristic indicators of the wine were a*(14.69-16.41), total phenol content (2 157.59-2 983.46 mg/L), and tannin content (3 302.57-3 459.51 mg/L).When the wine was ruby red in color, the main characteristic indicators of the wine were a* (18.13-20.52), malic acid content (1.10-1.40 g/L), and tannin content (4 558.06-4 652.22 mg/L).When the wine showed a brick red color, the main characteristic indexes of the wine were tannin content (4 762.08-5 185.81 mg/L) and total phenol content (3 568.87-3 809.33 mg/L).When the total phenol content was below 2 000 mg/L, the wine was severely yellowed and no longer suitable for aging.This method directly reflects the color and characteristic index information of Cabernet Sauvignon wines with different colors, and can well identify and distinguish Cabernet Sauvignon wines with different colors.It lays a foundation for the construction of a different color Cabernet Sauvignon wine evaluation system in the northern foot of the Tianshan Mountains in Xinjiang.
  • Analysis of microbial diversity in swollen irradiated chicken feet based on pure culture method and high-throughput sequencing technology
    JIA Xin, GAO Peng, ZHOU Rui, XU Pan, WANG Dan, HUANG Min, MENG Ailian, ZHANG Yanjun, WU Geyang
    Food and Fermentation Industries. 2024, 50(12): 135-141. https://doi.org/10.13995/j.cnki.11-1802/ts.036805
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    To investigate the microbial diversity of vacuum-packaged swollen irradiated chicken feet, the microbial diversity was analyzed in this study using the pure culture method and high-throughput sequencing technology.The pure culture approach revealed the identification of 13 strains, comprising 4 strains of Lactiplantibacillus plantarum, 3 strains of Lactobacillus brevis, 1 strain of Stenotrophomonas maltophilia, 3 strains of Leuconostoc fallax, and 2 strains of Candida tropicalis.The results of high-throughput sequencing showed that Lactobacillus exhibited the highest relative abundance (averaging at 97.30%) and was the dominant bacterium in the swollen chicken feet.Additionally, gas production verification experiments revealed that L.brevis and L.fallax could cause bag swelling.The results of this study can provide a certain reference for mastering the microbial contamination and community composition of swollen irradiated chicken feet products, and provide a solid theoretical foundation for the subsequent control of microbial contamination and enhancement of product quality.
  • Effect of different yeasts on quality and volatile components of Ribes odoratum Wendl.fruit wine
    ZHAO Yongmei, ZHENG Wancai, XIE Huichun, LUO Qiaoyu, ZHAO Changhong, WANG Zhitao
    Food and Fermentation Industries. 2024, 50(12): 142-150. https://doi.org/10.13995/j.cnki.11-1802/ts.036992
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    To explore the effects of fermentation of different yeasts on the physical and chemical properties and volatile components of fruit wine, and to identify the characteristic flavor substances of fruit wine, the gas chromatography-mass spectrometry and solid phase microextraction method were used to analyze the volatile components in fruit wine under fermentation of three distinct yeasts namely DV10, EC1118 and D254 with Ribes odoratum Wendl as raw material.A total of 146 volatile components were detected, including 39 alcohols, 38 esters, 30 hydrocarbons, 10 acids, 10 aldehydes, 11 ketones, 6 terpenes, and 2 other putative compounds.The total sugar content, total acid content, soluble solids, pH, chromaticity, alcohol content of the resulted three yeast-fermented Ribes odoratum Wendl fruit wine was 0.497-0.510 g/L, 4.625-5.102 g/L, 7.03-7.53°Brix, 4.11-4.22, 1.908-3.383, 11.1-14.57%vol, respectively.The types and contents of volatile components in fruit wine of Ribes odoratum Wendl by fermentation with different yeasts varied significantly (P<0.05), whereas the major volatile components were dominated by alcohols, esters, hydrocarbons, and acids.In conclusion, fruit wine under the fermentation of the EC1118 showed more abundant volatile components and better flavor in comparison with that under that of other two yeasts, and thus the EC1118 more suitable for brewing fruit wine of Ribes odoratum Wendl.
  • Effect of adzuki bean of rich γ-aminobutyric acid on role of glucose and lipid metabolism-regulating in type 2 diabetes mellitus mice
    JIANG Xiujie, XU Qingpeng, ZHANG Jiayu, LI Ying, WANG Jie, CHI Xiaoxing, CAO Dongmei, ZHANG Dongjie
    Food and Fermentation Industries. 2024, 50(12): 151-158. https://doi.org/10.13995/j.cnki.11-1802/ts.038422
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    Type 2 diabetes mellitus (T2DM) is the most prevalent metabolic disease in the world and has become a global epidemic health problem.A legume-based diet can help prevent and control the onset and development of T2DM.To study the health effects of rich γ-aminobutyric acid (GABA) adzuki beans, this study, through the establishment of the T2DM model, analyzed the level of glucose and lipid metabolism and related indexes of liver function in mice with GABA-rich adzuki beans.Results showed that the high dose of GABA-rich adzuki beans (TF3) had a certain effect on the resistance to overweight, and could significantly reduce the level of fasting blood glucose (P<0.05), restore the body′s ability to regulate blood glucose, and alleviate insulin resistance.Compared with the M group, the levels of total cholesterol, triglyceride, alanine transaminase, aspartate transaminase, urea, and creatinine in the serum of T2DM mice were reduced to different degrees in each treatment group, and TF3 and the positive control group had better effects on balancing blood glucose and regulating liver and kidney injury of T2DM mice and could alleviate the pathological injury of liver, pancreas and cecum tissue caused by high-fat diet.Results indicated that a diet rich in GABA adzuki beans could improve the level of small glucose and lipid metabolism, and alleviate the pathological injury of liver, pancreas and cecum tissue, providing a theoretical basis for the development and application of GABA-rich functional foods.
  • Quality analysis of Pericarpium Citri Reticulatae-Citrus Unshiu peel tea soups with different proportions
    LI Xiaohua, XU Yujuan, LIU Wenwen, YU Yuanshan, WEN Jing, GU Qingqing, FU Manqin
    Food and Fermentation Industries. 2024, 50(12): 159-169. https://doi.org/10.13995/j.cnki.11-1802/ts.035935
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    To understand the quality changes of the tea soups made from Pericarpium Citri Reticulatae(PCR), Citrus Unshiu peel (CUP), and the tea soups with their different proportions, the main flavonoids in the tea soup were determined by high-performance liquid chromatography and the volatile components were determined by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (GS-MS).Results showed that the comprehensive score of sensory evaluation, the contents of total flavonoids, pericarpine, citrinin, total phenols and antioxidant capacity (DPPH assay, ABTS assay, and FRAP assay) of PCR tea soup were significantly higher than those of CUP tea soup, while the hesperidin and didymin contents of CUP tea soup were significantly higher than those of PCR tea soup.The main volatile component of PCR tea soup was methyl 2-(methylamino)benzoate, (-)-4-terpineol, thymoquinone, etc.And the main volatile component of CUP tea soup was (1R,5R)-rel-carvacrol, 2-methoxy-4-vinylphenol, linalool, etc.In the tea soups with different mass ratios of PCR and CUP (5∶5, 3∶7, 2∶8, and 1∶9), with the decrease of the ratio of PCR, except the contents of hesperidin and didymin, the contents of other corresponding active ingredient content and antioxidant capacity decreased, among which 5∶5 could fully highlight the advantages of both.This study clarified the quality changes of PCR, CUP, and tea soups with different ratios, which provided a theoretical basis for the comprehensive utilization and deep processing of PCR and CUP.
  • Effect of processing on amino acid composition and nutritional value of protein from Polygonatum
    CHEN Miaofen, HUANG Zihao, ZHOU Dong, LU Ying, TANG Qi, ZOU Hui, SHI Xiaolong, XIE Hongqi, ZENG Jianguo, ZHENG Yajie
    Food and Fermentation Industries. 2024, 50(12): 170-177. https://doi.org/10.13995/j.cnki.11-1802/ts.035261
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    To study the effects of pre-and post-processing on total protein, amino acid composition, and nutritional value of Polygonatum, and to clarify the nutritional basis of its edible nutritional value and therapeutic effect.The protein amino acid composition of Polygonatum and processed products were analyzed, and the differences in amino acid composition in the samples were analyzed by principal component analysis (PCA), hierarchical cluster analysis (HCA), and t-test, and the protein nutrition of Polygonatum and processed products were evaluated according to the amino acid reference model of Food and Agriculture Organization of the United Nations / World Health Organization.Results showed that there were 17 kinds of amino acids in Polygonatum before and after processing, and the content of umami amino acids (glutamic acid and aspartic acid) was the highest, and it was rich in medicinal amino acids, essential amino acids, branched-chain amino acids, and so on.More medicinal amino acids and umami amino acids revealed the reasons why Polygonatum, as a traditional medicinal and edible material, could improve the physical functions and make the dishes more delicious.The results of PCA and HCA showed that the roots were divided into two types, including the processed group and the non-processed group, which indicated that processing played an important role in the changes in the amino acid composition of Polygonatum protein.Compared with the non-processed group, serine, cysteine, lysine and arginine were significantly lower, while methionine, isoleucine, valine, leucine, threonine, phenylalanine, proline, and glycine were significantly higher.There was no significant difference in functional amino acids between processed and non-processed groups, and essential amino acids showed a significant increase, all of the results indicated that processing could help not only to keep its work on healthcare but also to improve its nutritional value.In processed and non-processed Polygonatum roots, respectively, the first limited amino acids were lysine and isoleucine.The priority order on protein nutritional value was processed roots>raw roots according to protein nutrition evaluation results.Thus, processing is beneficial to improve the nutritional value and quality of Polygonatum.
  • Preparation and analysis of anti-inflammatory substances from loquat flowers
    BI Yunhua, HUANG Jiating, ZHANG Hongbin, YANG Hua, CAO Shaoqian, QI Xiangyang
    Food and Fermentation Industries. 2024, 50(12): 178-184. https://doi.org/10.13995/j.cnki.11-1802/ts.035869
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    To achieve high-value utilization of loquat flowers and preparation of high anti-inflammatory substances, the extraction process of anti-inflammatory substances from loquat flowers had been optimized with NO production rate as the indicator.Based on this, the anti-inflammatory activity of the extracts from two varieties (Baisha and Dahongpao) at different stages was compared, and the composition of extracts was analyzed.Results showed that the extraction was carried out using 40% ethanol as the extraction solvent with a solid/solvent ratio of 1∶40 (g∶mL) at 50 ℃ for 60 min.HPLC analysis showed that the extracts mainly contained the flavonoids such as hyperin, rutin, quercetin, baimaside, and afzeloside.The extract of Baisha loquat flowers in November had the highest content of flavonoids (8 135.7 μg/g), and its major flavonoids were hyperin and rutin, and the content was 3 780.3 μg/g and 2 378.7 μg/g, respectively.The results of anti-inflammatory activity showed that the extract of Baisha loquat flowers in November had the highest anti-inflammatory activity.This study provided a theoretical basis for the deep processing of loquat flowers and the development of anti-inflammatory products.
  • Study on process optimization, lipolysis, and lipid oxidation of air-dried camel meat
    CAO Shenyi, AIHAITI·Aihemaitijiang, ZHENG Li, FU Yinghua
    Food and Fermentation Industries. 2024, 50(12): 185-194. https://doi.org/10.13995/j.cnki.11-1802/ts.036260
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    Camel meat is a source of high-quality meat with high nutritional value for human beings.In this study, the process of air-dried camel meat was optimized by single factors such as the air-drying time, salt addition and curing time, and response surface methodology.Based on the determination of moisture content, weight loss rate and chromatic value, the pH value, lipolytic enzymes activity, lipoxygenase activity, peroxide value, and the thiobarbituric acid reactive substances value indicated the lipolysis and lipid oxidation during the processing of air-dried camel meat.According to the results, the optimal condition of air-dried camel meat process was air-drying time of 8 days, salt addition of 2.6%, and curing time of 3 days.Under these conditions, the hardness and elasticity of air-dried camel meat were moderate.With the extension of air-drying time, the moisture content of air-dried camel meat decreased, the weight loss rate increased, and the chromatic value decreased.The activity of neutral lipase increased significantly in the curing stage (P<0.05), and the activity of acid lipase and phospholipase increased significantly in the later periods of air drying (P<0.05).The pH value decreased first and then increased in the air-drying stage.Lipoxygenase activity, peroxide value, and thiobarbituric acid reactive substances value increased during processing.This study showed that the lipids were hydrolyzed and oxidized to some extent during the processing of air-dried camel meat, which contributed to form the flavor quality of air-dried camel meat.
  • Study on improving 3D printability of surimi from golden pompano (Trachinotus ovatus) with potato starch
    LIU Yaling, LIU Yang, XIA Qiuyu, SUN Qinxiu, HUANG Yuqin, WEI Shuai, HAN Zongyuan, WANG Zefu, LIU Shucheng
    Food and Fermentation Industries. 2024, 50(12): 195-201. https://doi.org/10.13995/j.cnki.11-1802/ts.035409
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    Potato starch can improve the 3D printability of surimi, but the molecular mechanism was not clear.The surimi from golden pompano was the research object and extracted myofibrillar protein from the surimi.The blend system was prepared with myofibrillar protein and potato starch and determined the rheological properties, microstructure, and intermolecular force.The 3D printing effect of surimi was evaluated.The fundamental reason why potato starch improved the 3D printability of surimi was analyzed.Results showed that the content of ionic bonds and hydrophobic interaction between protein molecules decreased, while the content of hydrogen bonds and disulfide covalent bonds increased, which promoted the conformational changes of amino acids in the side chain of protein molecules.When the mass ratio of myofibrillar protein to potato starch was 6∶4, the link strength between rheological units of the blend system was 8 877.2 Pa·s1/z and the apparent viscosity was 2 818 Pa·s.At this time, the 3D printing effect of surimi was the best, and the printing accuracy and stability were 99.6% and 98.12% respectively.This study provided theoretical support for the formulation design and development of 3D-printed surimi products and had far-reaching practical significance for the wide application of 3D printing in the food industry.
  • Effect and mechanism of succinylation modification on emulsification characteristics of porcine liver protein
    GUO Chenchen, GENG Hongqing, XU Yi, TANG Yongxin, SHANG Yongbiao
    Food and Fermentation Industries. 2024, 50(12): 202-208. https://doi.org/10.13995/j.cnki.11-1802/ts.035927
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    Pig liver is a high-quality source of animal protein, but natural pig liver protein is poorly emulsified.To improve its properties and enhance the added value of pig liver processing, this experiment prepared pig liver protein solution, measured the index of acylation, and investigated the effects on the emulsification properties, protein particle state, and molecular structure of pig liver protein with the addition amount of succinic anhydride as the variable.Results showed that with the increase of succinic anhydride addition, the acylation degree and emulsification activity of porcine liver protein showed an overall increasing trend, the emulsion zeta potential and the protein adsorption on the surface of emulsion oil droplets showed an increasing trend and then a decreasing trend, the emulsion particle size and protein surface hydrophobicity showed a decreasing trend, and the advanced structure of the protein were changed.The optimal addition of succinic anhydride for acylation treatment of porcine liver protein solution (10 mg/mL of concentration) was 0.10 g/g Pro.The emulsification activity of the porcine liver protein increased from 9.550 m2/g to 64.135 m2/g under this condition.Succinic anhydride reacted with porcine liver protein through covalent binding, causing changes in protein structure and significantly improving the emulsifying activity of the porcine liver protein.
  • Effects of 1-methylcyclopropene on shelf quality and volatile substances of Fengtang plums with different harvest maturity
    TIAN Yiming, WANG Rui, MA Chao, MA Yuhua, LI Jiangkuo, JI Ning, LEI Jiqing, ZHOU Jihao
    Food and Fermentation Industries. 2024, 50(12): 209-219. https://doi.org/10.13995/j.cnki.11-1802/ts.035345
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    Fengtang plum is popular with consumers because of its unique taste and high nutritional value.In this paper, three different harvest maturity Fengtang plums were used as experimental materials.After treated with 0.5 μL/L and 1.0 μL/L 1-methylcyclopropene (1-MCP), the fruits was stored at (25±2) ℃ for 14 days.The decay rate, respiratory intensity, ethylene release rate, firmness, color, soluble solid content, titratable acid content, and solid-acid ratio were measured every 2 days, and sensory evaluation was made.In addition, the effects of 1-MCP on the shelf quality and volatile substances of different maturity plums were analyzed by GC-MS.Results showed that the Fengtang plum was a typical non-climacteric fruit.Harvest maturity was the main reason affecting the quality change of Fengtang plums during their shelf life.The higher the harvest maturity, the higher the decay rate of plum fruit during shelf life, the more vigorous the respiration, the more rapid the quality deterioration.A high concentration of 1-MCP (1.0 μL/L) treatment could delay the quality deterioration of different maturity plum fruit during shelf life, and the effect of high maturity (110 days after flowering) fruit preservation was the most obvious.GC-MS analysis showed that aldehydes (grassy aroma) and esters (fruit aroma) were the main volatile substances in Fengtang plums, and the higher the harvest maturity, the lower the aldehyde content and the higher the ester content.Different concentrations of 1-MCP treatment could delay the decrease of aldehyde content and the increase of ester content during the shelf life of plum fruit, and more effectively maintain the inherent aroma of plum fruit.Combined with the results of the solid-acid ratio and sensory evaluation, the high-maturity plum fruit had the best flavor during shelf life.1-MCP treatment (1.0 μL/L) could effectively delay the quality deterioration and flavor loss of different maturity plum fruit during shelf life and had the best shelf preservation effect on high-maturity plum fruit.
  • Exploration of Cyclocarya paliurus fermentation on glucolipid metabolism and intestinal microflora in type 2 diabetes mellitus rats combined with liver injury
    LIU Gongxiao, XIE Lei, ZHEN Xuejing, KOU Jing, ZHANG Renqiang, ZHOU Shuyi, TIAN Yulu
    Food and Fermentation Industries. 2024, 50(12): 220-226. https://doi.org/10.13995/j.cnki.11-1802/ts.038466
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    To explore the mechanism of fermented Cyclocarya paliurus in preventing and controlling type 2 diabetes mellitus (T2DM) combined with liver injury, in this study, Cyclocarya paliurus was inoculated and fermented by Eurotium cristatum, and T2DM rats model combined with liver injury was established with high-fat and high-sugar feed and streptozotocin injection.The normal group, the model group, and the different dose groups were set up, and the hypoglycemic drug metformin was used as the positive control group, to compare the effect of Cyclocarya paliurus fermentation in preventing and controlling diabetes mellitus combined with liver injury.Results showed that Cyclocarya paliurus fermentation could significantly reduce fasting blood glucose and improve glucose tolerance in rats with T2DM combined with liver injury, and also significantly reduce the serum levels of total cholesterol, triglyceride, low density lipoprotein-cholesterol, alanine aminotransferase and aspartate aminotransferase and alleviate the hepatic injury in rats with T2DM combined with liver injury.Meanwhile, it was found that the high-dose group could significantly increase the diversity of intestinal flora in rats, up-regulate Firmicutes/Bacteroidetes ratios to maintain the stability of intestinal flora structure, increase the abundance of probiotics such as Lactobacillus, and decrease the abundance of inflammatory microorganisms such as Escherichia-Shigella in the intestinal tract.In conclusion, Cyclocarya paliurus fermentation could effectively improve the glucose and lipid metabolism in rats with T2DM combined with liver injury, promote the proliferation of beneficial bacteria in the intestinal tract, alleviate the imbalance of intestinal microflora, and consolidate the defense function of the intestinal tract.
  • Isolation of efficient nucleoside-degrading lactic acid bacteria from traditional pickles and their probiotic properties
    LI Jie, ZHANG Pengxia, ZHOU Jian, HE Min, PENG Jingxian, BAO Yan, SONG Lixin
    Food and Fermentation Industries. 2024, 50(12): 227-233. https://doi.org/10.13995/j.cnki.11-1802/ts.036916
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    Hyperuricemia is a metabolic disease caused by uric acid metabolism disorder.Lactic acid bacteria as an important probiotic could ameliorate hyperuricemia in multiple ways.The study aimed to isolate lactic acid bacteria with capable to degrade nucleosides efficiently from pickles.The nucleoside degradation ability of the screened strains was analysed by using high performance liquid chromatography (HPLC), then the xanthine oxidase inhibition by strains, environmental tolerance in vitro and antibiotic susceptibility were also tested. Results showed that the degradation rate of inosine and guanosine by lactobacillus brevis SLlac-18 were 97.81% and 97.89%, respectively, and xanthine oxidase inhibition of strains were also existed.In addition, the survival rate of SLlac-18 was 96% at pH 2.0, 96.33% at 3 g/L bile salt for 5 h, and 96.33% at gastrointestinal fluid for 5 h.SLlac-18 was also highly tolerant to the treatment of gastrointestinal fluids with a survival rate of more than 90%, and was susceptible to four common antibiotics such as erythromycin and ampicillin.lactobacillus brevis SLlac-18 has the potential function to degrade uric acid, which can be applied to the prevention and treatment of hyperuricemia, that has certain application value.
  • Preparation and stability of antioxidant peptide from camel placenta
    CHEN Qi, HE Jing, JI Rimutu
    Food and Fermentation Industries. 2024, 50(12): 234-242. https://doi.org/10.13995/j.cnki.11-1802/ts.035782
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    In this study, camel placenta was used as raw material to screen the optimal preparation conditions of protease and its antioxidant peptides, and then the antioxidant peptides of camel placenta with different molecular weights were separated by ultrafiltration to evaluate their in vitro antioxidant activity and stability.Results showed that the best conditions for the preparation of camel placenta antioxidant peptides were determined by single-factor and response surface optimization tests using papain enzymatic digestion of camel placenta and the degree of hydrolysis as the evaluation index.When the enzymatic digestion time was 3 h, the enzymatic digestion temperature was 57.5 ℃, the enzyme addition was 4 770 U/g, and the pH of enzymatic digestion was 6.3, the degree of hydrolysis reached 42.21% under these conditions.The activity of camel placenta antioxidant peptides remained stable in high temperature, weakly acidic and neutral environments, while the antioxidant capacity decreased under alkaline conditions.After gastrointestinal protease digestion, DPPH radical scavenging rate was the first to rise by 4.63% and then declined, and ABTS cationic radical scavenging rate was significantly higher by 2.21% (P<0.05).This study may provide a theoretical basis for the production processing and application of camel placenta antioxidant peptides in camel placenta.
  • Identification of a milk-clotting enzyme-producing strain Trametes versicolor and enzyme purification and characterization
    HUANG Wuying, LI Yun, ZHU Hui, ZHOU Fei
    Food and Fermentation Industries. 2024, 50(12): 243-250. https://doi.org/10.13995/j.cnki.11-1802/ts.036810
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    Microbial milk-clotting enzymes present an economically viable alternative to traditional calf rennet, attributed to their expedited production cycles and facile fermentation processes. The objective of this study was to screen for novel microbial strains that produce milk-clotting enzymes with both high activity and minimal proteolytic effects. Molds isolated from traditional sufu served as the starting material for this selection process. Strains demonstrating high milk-clotting activity and low proteolytic activity were identified through ITS and mt SSU rDNA amplification sequencing for molecular characterization. Enzyme purification was conducted using a sequence of ammonium sulfate fractionation, DEAE-Sepharose Fast Flow anion exchange chromatography, and Sephadex G100 gel filtration chromatography. Subsequent analysis of the enzymatic properties of the purified milk-clotting enzyme was performed. Strain CQ3 emerged as a prominent candidate, showing substantial milk-clotting activity with reduced proteolytic effects, and was identified as Trametes versicolor. SDS-PAGE analysis of the purified enzyme from strain CQ3 revealed a single band corresponding to a molecular weight of 61 kDa. The enzyme exhibited optimal activity at 45 ℃ and a pH of 6.5, with Ca2+ markedly enhancing its activity. Stability tests demonstrated consistent enzyme performance within a pH range of 4.5-7.0 and at temperatures below 50 ℃. Protease inhibitor assays classified the enzyme as an aspartic protease. These results document a novel source of fungal strains for milk-clotting enzyme production, laying a theoretical groundwork for further assessment of Trametes versicolor enzymes in cheese manufacturing applications.
  • Bioinformatics analysis and molecular dynamics simulation of thermolabile hemolysin in Vibrio parahaemolyticus
    ZHANG Defu, YU Zhenxing, ZHANG Ming, LYU Xinran, ZHANG Yongqin, ZHANG Guoqing, LI Jianrong
    Food and Fermentation Industries. 2024, 50(12): 251-257. https://doi.org/10.13995/j.cnki.11-1802/ts.037068
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    Vibrio parahaemolyticus is a Gram-negative zoonotic pathogen, which can cause food-borne diseases such as human gastroenteritis.V.parahaemolyticus has many virulence factors and thermolabile hemolysin (TLH) is one of them.In this study, the tlh gene of V.parahaemolyticus was cloned and sequenced, and the bioinformatics analysis and structural and functional prediction of TLH protein were carried out. Results showed that the TLH consisted of 418 amino acids with a predicted molecular weight of 47.36 kDa.Several conserved domains and motifs were identified in TLH protein, including SGNH hydrolase domain and GDSL motif.Based on the homologous modeling and verification of the three-dimensional structure of TLH protein, the stability of TLH protein, the interaction ability with 4-nitrophenyl laurate and the influence of binding substrate on the structure compactness and residue flexibility were analyzed by molecular dynamics simulation.It was revealed that the periphery of the catalytic triad Ser153-His390-Asp393 is an important drug target active pocket with highly conserved residue sequences, and the residues showed flexibility difference after substrate binding.This study analyzed the properties and structure of V.parahaemolyticus TLH, which can provide theoretical support for ensuring the safety of aquatic products and improving the safety evaluation level of aquatic raw materials.
  • Effects of different pretreatment on processing characteristics and biscuit quality of six medicinal and edible homologous ingredients
    LU Xiao, LI Wenzhao, XU Yanpeng, LI Yushuang, WANG Zhizhen, ZHANG Yaxu, LIU Xinyang, RUAN Meijuan
    Food and Fermentation Industries. 2024, 50(12): 258-265. https://doi.org/10.13995/j.cnki.11-1802/ts.036166
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    Using codonopsis, yam, white lentil, gorgon euryales, malt, and lotus seed as raw materials, the effects of four pretreatment methods (direct crushing, roasting, steaming, and microwave) on the characteristics of six kinds of medicinal and edible homology mixed powder, dough characteristics and cookie quality were investigated.Results showed that compared with the control group (direct crushing), the three treatments had different degrees of destruction of nutrients, and the three treatments of mixed powder viscosity, water and oil retention were improved.The three treatments could improve the viscoelasticity of dough, and the roasting treatment had the best improvement effect.Roasting treatment reduced the short-range ordered structure of starch.Scanning electron microscope showed that the starch structure was destroyed in different degrees, but the roasting treatment had the least degree of damage.The three methods can reduce the bitter taste of the ingredients, and the fried biscuits have the highest sensory score.To sum up, roasting is more suitable for the processing of the cookies, and the cookies made have a good appearance and taste popular with the public.
  • Study on bergamot functional cold-chain fermented mustard roots
    LI Yuming, WANG Shuo, LUO Huailiang, ZHANG Yong, GE Liming, XU Zhilang, MU Changdao, LI Defu
    Food and Fermentation Industries. 2024, 50(12): 266-274. https://doi.org/10.13995/j.cnki.11-1802/ts.036818
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    Traditional pickle has a long history and is favored by consumers due to the beauty of flavor and crisp texture.Nevertheless, there are still some problems such as relatively high nitrite content, low antioxidant activity, and high salt content.In this study, a new bergamot cold-chain fermented mustard roots was developed by adding traditional Chinese medicine bergamot to the fermentation process of pickle and followed by a cold-chain fermentation.The results showed that the brightness value of pickles decreased gradually, the redness value remained basically stable, the yellowness value increased significantly, the pH value decreased, the total acid content increased, and the soluble protein content gradually decreased during the fermentation.It is noteworthy that the increase of the addition amount of bergamot dry powder gave rise to the lower the nitrite content and peak value of pickle and the higher the antioxidant activity.In addition, alcohol, aldehydes, esters, ketones, hydrocarbons, nitriles, sulfides, and other aroma components were detected in in each group of samples.The aroma components became more complex with the increase of the Chinese medicine bergamot, and the species diversity increased at first and then decreased.And the highest relative abundance of bacteria and fungi correspond to Cyanobacteria and Ascomycota, respectively.Besides, in terms of sensory evaluation, the addition of bergamot mainly improved the color, aroma and taste of pickles, but had little effect on the posture.Among them, the new functional cold-chain fermented pickle with 2% bergamot had the highest overall score.
  • Isolation and identification of acid urease producing strains from pits and their effects on pH and flavor substances production of pit mud model
    BAI Xia, QU Yun, LIN Dong, WU Huaxing, TANG Junni
    Food and Fermentation Industries. 2024, 50(12): 275-283. https://doi.org/10.13995/j.cnki.11-1802/ts.036750
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    In order to alleviate the aging phenomenon of Baijiu cellar pits, acid urease producing bacteria were isolated from pit mud of Sichuan Swellfun Co., Ltd.The isolated strain was mixed with Clostridium kluyveri S008 for solid-state fermentation to investigate the effect of acid urease producing bacteria on the pH value and volatile flavor compounds of simulated pit mud.The results showed that a total of 4 strains of acid urease producing bacteria were screened and identified, named as Lactobacillus buchneri S162, Staphylococcus cohnii S163, Rummeliibacillus pycnus S164, and Rummeliibacillus suwonensis S165.The urease activities of the four strains were ranged from 0.45 to 1.51 U/mL.These four strains could raise the pH of pit mud models.The pH value of the simulated pit mud showed a trend of upper>middle>lower, with the highest pH value observed for S163 group (P<0.05).Among the flavor substances analyzed, S163+S008 group had the highest acetaldehyde content (2.38 mg/100 mL), while S162+S008 group had the highest aldehyde acetal content (2.50 mg/100 mL);The content of n-propanol, n-butanol, n-hexanol, and isoamyl alcohol after co-fermentation were 1.41-1.97 times, 0.92-1.85 times, 0.66-1.58 times, and 1.13-1.69 times higher than that of single fermentation group, respectively.The synergistic fermentation of S164 and S008 showed the most significant increase in caproic acid content (P<0.05).The synergistic fermentation of four strains of bacteria with S008 could increase the content of “four major esters” by 2.66-5.02 times, 1.21-4.85 times, 1.33-3.31 times, and 1.27-2.86 times, respectively.The present study showed that the synergistic fermentation of these four acid urease producing strains with Clostridium kluyveri S008 could increase the pH and the production of major volatile flavor compounds in pit mud models.
  • Intervention of astragaloside Ⅳ on chronic atrophic gastritis based on network pharmacology
    BAO Zhewei, HU Shunan, YANG Lanzhu, YU Wenjuan, YANG Jingya
    Food and Fermentation Industries. 2024, 50(12): 284-291. https://doi.org/10.13995/j.cnki.11-1802/ts.036270
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    This study used network pharmacology to forecast and evaluate effectiveness in controlling chronic atrophic gastritis, laying the groundwork for its inclusion in functional foods.The target genes of astragaloside Ⅳ that control chronic atrophic gastritis were gathered for this experiment from databases such as Swiss Target Prediction, PharmaMapper, OMIM, etc.The target gene was identified by taking intersections.Based on the STRING database, a protein-protein interaction (PPI) network was created.Based on the centrality of the intermediate number, the PPI network did topology analysis using Cytoscape software, and simulated potential molecular docking outcome with Autodock Vina software.GO and KEGG enrichment analysis was conducted on the bioinformatics online platform to screen out relevant signal pathways.In vitro experiments were conducted by inducing GES-1 cells (human gastric mucosal epithelial cells) with MNNG (1-methyl-3-nitro-1-nitrosoguanidine) and treating them with astragaloside Ⅳ to detect cell viability and inflammatory factor secretion levels for validation.Finally, 53 potential targets were identified for the regulation of chronic atrophic gastritis by astragaloside Ⅳ, including 8 key genes.GO enrichment analysis showed that the vesicular cavity was the main site for biological processes to occur.The KEGG results indicated that proteoglycans in tumors were a key signaling pathway for astragaloside Ⅳ to regulate chronic atrophic gastritis.In vitro experiments found that astragaloside Ⅳ had a preventive and therapeutic effect on MNNG-induced cell damage, and could downregulate IL-6, IL-8, IL-1β, and TNF-α (P<0.05).This study showed that astragaloside Ⅳ could operate as a functional factor for the prevention and treatment of chronic atrophic gastritis and could exercise its anti-chronic atrophic gastritis impact through many targets and pathways.
  • A rapid detection method of toxins-contaminated mussels based on near-infrared spectroscopy combined with collaborative representation
    QIAO Fu, LIU Zhongyan, LIU Yao
    Food and Fermentation Industries. 2024, 50(12): 292-298. https://doi.org/10.13995/j.cnki.11-1802/ts.037804
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    Human beings are up against serious health hazards when ingesting toxins-contaminated shellfish.It is badly required to identify shellfish contaminated by toxins.Near-infrared spectroscopy and a class-specific residual constraint nonnegative representation classification (CRNRC) were applied to recognize toxins-contaminated mussels rapidly.The changes in the tissue of mussels contaminated with diarrhea shellfish toxins (DST) could be reflected in the near-infrared spectral curves.The CRNRC model was used to classify healthy and DST-contaminated mussel samples with the preprocessed near-infrared spectra of mussels as input.Class-specific residual terms and collaborative representation were introduced into the CRNRC model to relate the coding with classification.The coding vectors of collaborative representation were shown for CRNRC.The optimal parameters affecting the performance of the CRNRC model were determined through experiments.The experimental results showed that CRNRC model was superior to collaborative representation classification, and non-negative representation classification (NRC) for the evaluation indexes of average accuracy, F-measure, and 1-specificity.The study indicated that NIRS combined with the CRNRC could distinguish DST-contaminated mussel samples, which had the advantages of intelligence, non-destruction accuracy, and without chemical reagents.The detection method of CRNRC with NIRS would be extended to detect other seafood products, for example, testing the level of nuclear contamination in seafood products, which could ensure human beings ingest healthy seafood products.
  • Differences analysis of terpenoid metabolites in different organs of Hemerocallis citrina based on ultra performance liquid chromatography-tandem mass spectrometry
    LYU Hongrui, WU Zhenzhen, HONG Shasha, JIA Huimin, GUO Shang
    Food and Fermentation Industries. 2024, 50(12): 299-307. https://doi.org/10.13995/j.cnki.11-1802/ts.037257
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    Hemerocallis citrina is an edible and medicinal homologous plant, which is rich in many nutrients and bioactive components.Terpenoids are a kind of important bioactive component in H.citrina.To understand the dominant terpenoid metabolites in H.citrina roots, stems, leaves, and flowers, respectively, this study analyzed the terpenoid metabolites in these 4 organs based on the ultra performance liquid chromatography-tandem mass spectrometry technology of widely targeted metabolomics.A total of 43 terpenoids were identified, including 7 kinds of monoterpenoids (16.2%), 18 kinds of ditepenoids (41.9%), 16 kinds of triterpene (37.2%), and 2 kinds of triterpene saponin (4.7%).Principal component analysis and clustering analysis indicated that the mass spectrometry data were reliable, and the accumulation of terpenoids in different organs was significantly different.The dominant terpenoid metabolites in roots included isopimaradieneone, pimaradienone, abietic acid, scutebarbolide C, and isopimaric acid.The dominant terpenoid metabolites in stems included 3,9-dihydroxy-13(14)-labden-16,15-olide and 9,19-cyclolanost-24-en-3-ol (cycloartenol).The dominant terpenoid metabolites in leaves included viteagnusin A and ent-3β-acetoxyisopimar-15-8β-ol.The dominant terpenoid metabolites in flowers included vitexilactone and 7-O-coumaroyl-loganic acid.This study listed the relative contents of all terpenoids in roots, stems, leaves, and flowers of H.citrina in detail, which provided the foundation for further investigation of the different usages of various plant organs of H.citrina, and the information is important for the food industry and medical treatment.
  • Determination of amino acids by pre-column derivatization-high performance liquid chromatography and nutritional evaluation of Morindae officinalis Radix
    SHI Juanlan, FENG Rong, GAO Weicheng, HE Lishan, WANG Xiaoping
    Food and Fermentation Industries. 2024, 50(12): 308-318. https://doi.org/10.13995/j.cnki.11-1802/ts.037008
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    This study aimed to establish a pre-column derivatization-high performance liquid chromatography method for the determination of amino acids in Morindae officinalis Radix and evaluate its nutritional value by amino acid ratio coefficient method.The amino acid test solution of Morindae officinalis Radix was prepared by hydrochloric acid hydrolysis method.Phenyl isothiocyanate and triethylamine were used as pre-column derivatization reagents.The amino acid content was determined by high-performance liquid chromatography with Ultimate Amino Acid chromatographic column (4.6 mm×250 mm, 5 μm), 0.1 mol/L anhydrous sodium acetate-acetonitrile as mobile phase, gradient elution, column temperature of 40 ℃, and detection wavelength of 254 nm.The nutritional value of amino acids was evaluated by amino acid ratio (RAA), amino acid ratio coefficient (RC), and ratio coefficient score (SRC).Systematic cluster analysis and principal component analysis were used in classification analysis.The linear relationship of 15 amino acids was good, and the correlation coefficient r≥0.999 6.The total amino acid contents of 16 batches of Morindae officinalis Radix were between 17.87 mg/g and 102.15 mg/g.Fifteen kinds of amino acids were detected in all 16 samples, including 6 kinds of essential amino acids, accounting for 14.15% to 32.06%, and 8 kinds of medicinal amino acids, accounting for 45.20% to 56.31%.The limiting amino acids were threonine and leucine.The amino acid ratio coefficient was between 33.87 and 61.31.The correlation of amino acid composition of Morindae officinalis Radix was significant.Two principal components were proposed in principal component analysis, and the contribution rate of cumulative variance was 97.085%.16 batches of Morindae officinalis Radix are divided into 3 categories.This method was simple and effective.It could effectively separate 15 kinds of amino acids, and had good precision and repeatability.It has high medicinal value and can provided a reference for quality evaluation and resource development of Morindae officinalis Radix.
  • Effect of yeast-Agastache rugosus complex on deodorization of tilapia based on gas chromatography ion mobility spectroscopy and partial least squares discriminant analysis
    YANG Xuebo, CHEN Qiuhan, LIU Shouchun, LIU Meijiao, LI Zhuyi, ZHOU Chunxia, HONG Pengzhi
    Food and Fermentation Industries. 2024, 50(12): 319-326. https://doi.org/10.13995/j.cnki.11-1802/ts.036573
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    To explore the effect of yeast-Agastache rugosus complex solution on the deodorization of tilapia, the deodorization process was optimized by single factor and response surface experiments.Gas chromatography ion mobility spectroscopy (GC-IMS) was used to identify the volatile components of tilapia meat before and after deodorization, and partial least squares discriminant analysis (OPLS-DA) was used to distinguish and analyze the differences.Results showed that when the conditions of a mass concentration of 2.1 g/100 mL, the ratio of solid to liquid was 1∶3.09 (g∶mL), and the deodorization time of 32 minutes, the fishy degree was the lowest and the sensory score was the highest.A total of 22 volatile compounds, mainly aldehydes and alcohols, were detected by GC-IMS.After deodorization, the relative content of aldehydes decreased from 50.64% to 40.82%, and that of alcohols decreased from 34.00% to 27.77%.According to the odor threshold value, the substances with relative odor activity value (ROAV) was greater than 1 were 1-octen-3-ol, 1-hexanol, heptanal, nonanal, octyl aldehede, ethyl acetate, and acetic acid hexyl ester.Five key fishy substances (VIP>1) were screened by partial least squares discriminant analysis and variable importance in projection (VIP).They were octyl aldehede, nonanal, heptanal, 1-octen-3-ol, and 1-hexanol.The interaction of these substances had an important impact on the fishy smell of tilapia.
  • Simultaneous determination of 2′-fucosyllactose and lactose-N-neotetraose in infant formula milk powder by ultra-performance liquid chromatography-tandem mass spectrometry
    ZHAN Shengqun, GE Cheng, YAN Li, ZHOU Rongjie, DING Yuzhen, DUAN Xiaoxiao
    Food and Fermentation Industries. 2024, 50(12): 327-335. https://doi.org/10.13995/j.cnki.11-1802/ts.037682
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    A method was established to simultaneously determine 2′-fucosyllactose (2′-FL) and lactose-N-neotetraose (LNnT) in infant milk powder by ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS).The sample was extracted by water, precipitated protein, and purified through a needle-type water system filtration membrane.Then the sample solution was separated using an amide column by gradient elution, within acetonitrile and 10 mmol/L ammonium formate aqueous solution (containing 0.1% formic acid, V/V).The selective reaction monitoring mode was used to measure and quantify by external standards.In addition, it also evaluated the solvent effect and matrix effect by dilution method and extraction addition respectively.Results showed that the addition ion peaks [M+NH+4] and [M+H+] of 2′-FL and LNnT in the positive ion mode were better than others.After the gradient conditions and flow rate optimization, both 2′-FL and LNnT could be eluted within 8 min.However, it was found that 2′-FL and LNnT had serious solvent effects, while, in the elimination test, the effect could be eliminated using 50% acetonitrile ammonium formate aqueous solution as the diluted solvent, within 20 times dilution.The linear ranges of 2′-FL and LNnT were 5.0-150.0 ng/mL and 2.5-75.0 ng/mL, respectively.And there was no matrix effect in either 2′-FL or LNnT.The method verification showed that the precision and accuracy parameters of 2′-FL and LNnT met the requirements of the national standard, and this method was suitable for the simultaneous determination of 2′-FL and LNnT in infant formula.
  • Research progress on protein synthesis based on unnatural amino acids
    ZHAO Mei, LIU Xinyuan, CHEN Yang, SHANG Jie, CONG Hongri, MA Hao, YUVARAJ RAVIKUMAR, QI Xianghui
    Food and Fermentation Industries. 2024, 50(12): 336-342. https://doi.org/10.13995/j.cnki.11-1802/ts.036734
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    Protein is an important component of living organisms and participates in almost all life activities.Under normal circumstances, the protein in the organism is composed of 20 natural amino acids.However, with the rapid development of modern science and technology, the demand for medical treatment, food, materials, and other aspects of people’s life is increasing, and these proteins can no longer meet the diversified application needs.At the same time, with the excellent performance of unnatural amino acids and their synthesized proteins are gradually becoming a research hot spot.The technology of modifying proteins with unnatural amino acids has been gradually developed.Unnatural amino acids have different side chain groups from natural amino acids, which can bring new properties and functions to proteins.Based on the study of unnatural amino acids and unnatural proteins, this review first introduces the chemical and biological methods for synthesizing unnatural amino acids, and summarizes the advantages and disadvantages of chemical and biological methods and their future development prospects.Then several popular methods of incorporating unnatural amino acids into proteins are presented.Then, the applications of unnatural amino acids and their synthetic proteins in enzyme modification, scientific research and medical treatment are listed and described.Finally, the future development of this technology is prospected and summarized.
  • Research progress on application of immunoassays in foodborne pathogens
    SU Na, MING Liang, HE Jing, JI Rimutu, Tuyatsetseg Jambal, Dulguun Dorjgotov, YI Li
    Food and Fermentation Industries. 2024, 50(12): 343-352. https://doi.org/10.13995/j.cnki.11-1802/ts.036138
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    Food safety has become an important public health issue, rapid and accurate monitoring and detection of foodborne pathogens is one of the most effective ways to control and prevent human foodborne diseases.The complexity of food matrices, the diversity of bacteria and their different growth and replication characteristics pose a major challenge for the detection of foodborne pathogens.Traditional microbial detection methods are time-consuming and laborious, and cannot meet the requirements of non-culturable viable bacterial cells and rapid on-site food detection.Therefore, in recent years, various immunoassays for foodborne pathogens have been developed, which are more sensitive, simple and efficient than the traditional methods, and have broad application prospects.Based on the biological characteristics of sublethal injury, viable but non-culturable (VBNC) and dormant states, as well as the types and characteristics of antibodies, this paper reviewed the detection principle, advantages and disadvantages, and applications of the current common immunoassays for foodborne pathogens.The limitations of the existing methods and the future development direction were discussed to provide reference for the development and utilization of immunoassays for foodborne pathogens.
  • Application of 3D printing technology in foods based on starch
    SHI Songye, WEN Jiping, GENG Hao, ZHAN Xiaobin
    Food and Fermentation Industries. 2024, 50(12): 353-361. https://doi.org/10.13995/j.cnki.11-1802/ts.036433
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    3D food printing technology in the food industry, utilizing emerging digital processing techniques, has vast application prospects.This technology enables the manufacturing of innovative food products that meet diverse nutritional and sensory requirements, while also allowing for personalized customization based on individual needs.In recent years, 3D food printing technology has made significant advancements in the field of food.Starch, as one of the most abundant carbohydrates in the human diet, possesses advantages such as low cost, abundant sources, easy availability, and modifiability.Consequently, it is widely regarded as an important ingredient for food-grade inks by researchers.This article provided an overview of commonly used extrusion-based 3D food printing techniques and their classifications and principles.It primarily explored the applications of starch-based materials in 3D food printing technology, the key factors influencing the printing of starch-based food, and improvement methods.Finally, it offered a perspective on the opportunities and challenges for the future development of starch-based 3D food printing technology, aiming to provide theoretical foundations and new insights for the application and research of starch-based 3D and 4D food printing technologies.
  • Research progress on transcription-factor-based biosensors
    ZHAO Mei, LUO Jialu, WANG Zhen, ZHOU Haixing, YANG Shuangli, SHANG Jie, QI Xianghui
    Food and Fermentation Industries. 2024, 50(12): 362-369. https://doi.org/10.13995/j.cnki.11-1802/ts.036728
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    Transcription-factor-based biosensors(TFBBs), as an important tool in synthetic biology, play an important role in high throughput screening, adaptive evolution, dynamic regulation, and so on. However, natural TFBBs cannot meet the current application requirements due to its low sensitivity, poor specificity, and slow response. To cope with the above challenges, this paper briefly introduces the classification and principle of TFBBs, and focuses on the performance regulation strategies of TFBBs, including the optimization of sensitivity, specificity, detection range and dynamic range of biosensors by using strategies such as directed evolution and protein engineering. The applications of TFBBs in high-throughput screening, adaptive evolution and dynamic regulation are summarized.The potential opportunities and challenges of TFBBs in practical applications are discussed, and the development trend of TFBBS is prospected.It is pointed out that the rapid development of synthetic biology will promote the application of biosensors in a wider range of fields.
  • Research production and strategies on current status and sugar reduction of condensed milk
    YU Rongrong, ZHOU Di, XU Sheng, HAN Bin, TANG Quan, DONG Yining
    Food and Fermentation Industries. 2024, 50(12): 370-378;387. https://doi.org/10.13995/j.cnki.11-1802/ts.036862
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    As health problems caused by high-sugar diets get increasingly prominent, sugar reduction has become inevitable for the dairy industry.In particular, condensed milk, which contains up to 40% sugar, is a key area of concern and a new technical challenge for sugar reduction in dairy products.Considering the characteristics of the condensed milk production process and its composition, this review has been put emphases on the existing strategies for sugar reduction in condensed milk, including lactose hydrolysis, sugar substitution, ultrafiltration, and direct reduction, as well as the development direction of sugar reduction technologies for condensed milk.Based on the overview of existing sugar reduction strategies, the challenges faced by sugar reduction for condensed milk have been analysed and offered predictions and suggestions for the development trend of sugar reduction techniques for condensed milk.
  • Application of fermentation technology in seaweed functional food processing
    WANG Dongqing, MA Changwei, WANG Gongming, LIU Fang, JING Yuexin, ZHAO Yunping, ZHANG Jian, JIAO Chunna, XU Yingjiang
    Food and Fermentation Industries. 2024, 50(12): 379-387. https://doi.org/10.13995/j.cnki.11-1802/ts.036592
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    Fermentation is a clean and low-energy traditional food processing technology.It has many advantages such as improving the nutritional value of food, extending the shelf life of food, and producing special flavor substances.As a marine plant, seaweed does not occupy fresh water and land resources during its growth process.It is a sustainable food source.Many researchers have used fermentation technology to process seaweed to improve its functional activity and produce bioactive substances beneficial to human health.The research status of seaweed and seaweed fermentation technology at home and abroad was reviewed.The changes of γ-aminobutyric acid, polysaccharides, phenols, and other chemical components before and after seaweed fermentation were systematically summarized.The potential functional activities of seaweed fermentation in anti-oxidation, anti-diabetes, anti-thrombosis, and other aspects were summarized.The existing seaweed fermented functional foods were sorted out, and the future development direction of seaweed fermentation was put forward, in order to provide reference for the development of seaweed fermented foods with specific functional activities and the expansion of seaweed product categories.
  • Research progress on slurry ice precooling technology and its application in chilled food processing
    JIA Shiliang, ZHANG Yue, LIU Guancheng, YIN Yuhao, DU Xinyuan, DING Yuting, ZHOU Xuxia
    Food and Fermentation Industries. 2024, 50(12): 388-395. https://doi.org/10.13995/j.cnki.11-1802/ts.036601
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    Efficient precooling treatment and cold chain distribution are key to ensuring the quality of chilled food during processing, storage, and transportation.However, traditional cooling methods have challenges such as high energy consumption, low efficiency, and short shelf life.Slurry ice as a new type of green cooling medium, which has advantages such as low precooling temperature and fast cooling rate.It has great potential for application in food preservation.On the basis of summarizing the flow characteristics, heat transfer characteristics, and mass transfer characteristics of slurry ice, this article elaborated on the application prospects of slurry ice precooling technology in chilled aquatic products and chilled meat preservation, and summarized the application prospects of slurry ice coupled to various pretreatment technology, including coupling ozone, acidic electrolyzed water, antioxidants, and edible coatings in meat preservation, and the future development of slurry ice pretreatment technology was also prospected, aiming to provide theoretical basis and technical reference for the high-quality preservation of chilled food.
  • Research progress on non-destructive testing technology of kiwifruit
    QU Dong, XU Na, ZHAI Chenli, YAN Fei
    Food and Fermentation Industries. 2024, 50(12): 396-403. https://doi.org/10.13995/j.cnki.11-1802/ts.036646
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    Kiwifruit is rich in vitamin C and dietary fiber, has antioxidant and other functions, and is favored by consumers.China is one of the main countries in the world which cultivates and exports kiwifruit.Fruit quality testing technology and evaluation is one of the important guarantees to promote the development of the kiwifruit industry.In recent years, non-destructive testing technology is a new technology widely used in industrial and agricultural fields.The non-destructive testing of kiwifruit is to detect the quality of kiwifruit during picking, fruit grading, and storage without damaging the fruit.It is one of the important methods to ensure a high-quality fruit supply.This paper summarized the principle of nondestructive testing technology of kiwifruit, including acoustic, dielectric and optical properties, and so on.And the advantages and disadvantages of different types of technology were compared.To improve nondestructive testing technology for kiwifruit, the research directions in the future were described.It hopes to provide a reference for the research and application of kiwifruit nondestructive testing technology.
  • Tea active ingredients affect lipid metabolism by regulating gut microbiota
    YANG Kaiqing, WANG Kaibo, CHEN Silin, ZHAO Bi, SHEN Shiquan
    Food and Fermentation Industries. 2024, 50(12): 404-410. https://doi.org/10.13995/j.cnki.11-1802/ts.036883
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    In the process of human lipid metabolism, the abnormality of lipids and their metabolites can increase the risk of suffering from a variety of diseases.Therefore, maintaining normal lipid metabolism level is helpful for the body to maintain a healthy state.Tea is one of the most widely consumed beverages in the world.Its rich contents and active ingredients have been proved to have a significant effect on reducing body fat and preventing obesity.In the way that tea regulates lipid metabolism, its active ingredients can interact with gut microbiota, improve the composition and homeostasis of gut microbiota, help to maintain intestinal barrier function, and regulate fat consumption and accumulation, which is an important part of tea participating in lipid metabolism.This review focuses on the active components of tea, including tea polyphenols, tea polysaccharides and caffeine, which regulate the biological functions of intestinal microecology in different ways, such as the relative abundance of bacteria, bile acid metabolism, and the interaction between bacteria and tea metabolites, thus affecting lipid metabolism, providing the latest scientific evidence for related research.
  • Research progress on synergistic modification methods for dietary fiber and the application of modified dietary fiber in food processing
    WEN Lihua, ZHENG Yixin, LUO Xianliang, OU Yujia, GUO Zebin, ZHENG Baodong
    Food and Fermentation Industries. 2024, 50(12): 411-420. https://doi.org/10.13995/j.cnki.11-1802/ts.036691
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    Dietary fiber is a linear polysaccharide composed of ten or more pyran glucosyl groups connected by β-1,4 glycosidic bonds, mainly derived from fruits and vegetables, cereals, soybean products, and agricultural by-products.Dietary fiber can be used as a fermentation substrate for intestinal probiotics to help the balanced growth of the microbiota and exert health effects.However, the ordered conformational structure makes dietary fiber have common problems such as low solubility, poor interface stability, and rough taste, which are not conducive to the creation of its derivative foods.Therefore, molecular modification technology has become an important method to regulate the structure and physicochemical properties of dietary fiber.Compared with a single technology, the synergistic treatment of multiple technologies has more advantages in improving the modification efficiency and functional applicability of dietary fiber.Based on this, this paper focuses on the synergistic modification methods and functional applications of dietary fiber, aiming to provide the theoretical basis and technical support for the high-value processing of dietary fiber-rich plants and their by-products.
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Basic Information
Governing Body: China Light Industry Council
Organizers: China National Research Institute of Food and Fermentation Industries
China Information Center of Food and Fermentation Industries
Editor-in-chief: Su Yao
Editor-in-charge: Yongjie Yao, Xin Li, Ye Li, Yawei Chen, Ling Dong, Xintian Wang
Editor: Guoxiao Sun, Yue Zheng
English Editor: Yawei Chen, Guoxiao Sun
Issuer: Fang Liu
Frequency of Publication: semimonthly
Place of Publication: Beijing
ISSN 0253-990X
CN 11-1802/TS
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