25 March 2024, Volume 50 Issue 6
    

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  • Effect of Chinese Baijiu intake on quantity of Akkermansia muciniphila in intestinal of mice
    CHENG Jinyan, FANG Cheng, XU Yan
    Food and Fermentation Industries. 2024, 50(6): 1-6. https://doi.org/10.13995/j.cnki.11-1802/ts.035978
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    Baijiu, a traditional Chinese fermented food, presents a unique advantage due to its production through solid-state fermentation and distillation.The distinctive manufacturing procedure yields a profusion of microbial fermentation products within the beverage.However, as an alcoholic beverage, excessive consumption of Baijiu may lead to alcoholic liver disease.Akkermansia muciniphila, a specialized anaerobic Gram-negative bacterium, is one of the most abundant microorganisms in the mammalian gut.It is considered to be a new generation of probiotic bacteria as well as a key microorganism in the pathogenesis of ALD.The purpose of this study was to determine the change patterns in the quantity of A.muciniphila in the intestine with Baijiu intake and to compare the quantitative differences of A.muciniphila between mice fed by Baijiu and alcohol.To achieve the objectives, this study constructed the model of chronic gavage of Baijiu or alcohol in C57BL/6 J mice and established a method for absolute quantification of intestinal A.muciniphila by real-time fluorescence quantitative PCR. Results showed that both Baijiu and alcohol intake resulted in a decrease in the quantity of intestinal A.muciniphila in mice, and the quantity of A.muciniphila decreased with the duration of modeling.It was also found that the number of intestinal A.muciniphila was greater in mice in the Baijiu group compared with the alcohol group, suggesting that the bioactive components in Baijiu could protect against alcohol-induced decrease in the quantity of intestinal A.muciniphila.This study provides a foundation for A.muciniphila to ameliorate alcohol-induced damage and presents a theoretical basis for exploring the beneficial active substances in Baijiu and elucidating the functionality of the effective substances.
  • Preliminary mechanism of barley leaf in preventing colitis-associated colorectal tumorigenesis
    YIN Zihao, DAI Yufeng, LI Haitao
    Food and Fermentation Industries. 2024, 50(6): 7-16. https://doi.org/10.13995/j.cnki.11-1802/ts.034760
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    Barley leaf (BL) is potentially beneficial to intestinal health.But the impact on colorectal cancer (CRC) is unclear.To investigate the impact and mechanism, this study established two mouse models of CRC induced by azoxymethane (AOM) /dextran sodium sulfate (DSS) and CT26 subcutaneous injection.Results showed that BL could significantly reduce the AOM/DSS-induced tumorigenesis and had no impacts on transplanted tumor growth.Meanwhile, by means of western blot, 16S analysis, and gas chromatography-mass spectrometer (GC-MS) analysis, this study found that 5% BL significantly decreased the expression of cyclooxygenase-2 (COX-2) and epidermal growth factor receptor (EGFR) in the colon, improved dysbacteriosis, and increased the concentration of short-chain fatty acid (SCFA).Cell experiments showed that the sodium salt of SCFA could restrain the malignant transformation of epithelial cells by reducing the expression of p-AKT and p-ERK.In summary, barely leaf could attenuate the AOM/DSS-induced tumorigenesis via dysbacteriosis amelioration, increasing the concentration of part SCFA and down-regulating the expression of key proteins in tumor-related signaling pathways.
  • Screening and identification of new glycosyltransferases from Penstemon barbatus
    WU Yanan, YANG Yihan, DU Liping, ZHUANG Yibin, LIU Tao
    Food and Fermentation Industries. 2024, 50(6): 17-23. https://doi.org/10.13995/j.cnki.11-1802/ts.035776
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    Phenylethanoid glycosides are particularly intriguing due to their physiological properties as an antioxidant and an anticancer.Many glycoside compounds can be prepared using glycosyltransferases as biocatalysts.In this study, UDP glycosyltransferase candidate genes were screened from the plant transcriptome of Penstemon barbatus, and their functions were determined to enrich the glycoside variety of phenylethanoid glycosides.Seven candidate genes were chosen for this study after being analyzed for differential gene expression in various plant tissues.They were then cloned into a pET-MBP expression vector, put into Escherichia coli Transetta (DE3) for heterologous expression, and their biological catalytic activity was tested using in vitro enzyme catalysis.It was discovered that a novel glycosyltransferase, UGT712A2, could catalyze the glucosylation of osmanthuside B C4-OH to form the new phenylethanoid glycoside, osmanthuside B-4-glucoside.UGT712A2 has a substrate breadth and can also catalyze the glycosylation of substances including verbascoside, rutin, picroside II, and 7-demethylsuberosin.In light of this, UGT712A2 may be a useful enzyme for producing phenylethanoid glycosides as well as a number of other novel glycoside products, opening the door to the identification of new glycoside molecules with potential for use in both food and medicine.
  • Effect of compound fermentation of lactic acid bacteria and yeast on eating quality of mutton sausages
    LAN Qinjie, SONG Jie, CHEN Mo, HOU Wujia, ZHOU Jiao, PEI Huijie, DENG Lin, YANG Yong
    Food and Fermentation Industries. 2024, 50(6): 24-31. https://doi.org/10.13995/j.cnki.11-1802/ts.036037
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    To enhance the eating quality and reduce the mutton odor of mutton sausages, a combination of lactic acid bacteria and yeast fermentation was used to explore the synergistic effect of the strains on the eating quality and mutton odor removal of the final product.In this study, the mutton sausages were fermented with the mixture of Pediococcus pentose L7 and Candida parapsilosis Y22 isolated from mutton sausages in previous research at a 2∶1 ratio.The physical and chemical indexes, sensory quality, free fatty acids, volatile matter, and biogenic amine contents of mutton sausages were analyzed, with no inoculation and single strain inoculation as the control group.Results showed that the total sensory score of the mutton sausage inoculated with mixed strains was 88.5 points, significantly higher than the 69.5 points of the non-inoculated group (P<0.05).Among the finished mutton sausages, the sausages from the co-inoculation group had more volatile substances, with a total of 91 substances detected.Compared to the three control groups, the mutton sausage co-inoculated with lactic acid bacteria and yeast had the weakest mutton odor.Furthermore, the fatty acids related to mutton odor were decreased in the co-inoculated mutton sausages compared with the ones from the non-inoculation group, with a decrease of 6.54% in myristic acid, 10.45% in palmitic acid, 40.61% in stearic acid, and 17.55% in oleic acid.The results demonstrated that combining lactic acid bacteria and yeast could reduce the mutton odor and enhance the acceptability and eating quality of the mutton sausage.
  • Effect of sulfur dioxide regulating ethanol metabolism on grape aroma after harvest
    SHAN Qing, JIANG Liwei, ZHANG Jiexian, LIU Xueyan, WU Bin, WEI Jia
    Food and Fermentation Industries. 2024, 50(6): 32-39. https://doi.org/10.13995/j.cnki.11-1802/ts.034809
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    To study the effect of sulfur dioxide (SO2) treatment on the aroma synthesis pathway of grapes during storage, the aroma substances were determined by GC-MS and the substrate content, enzyme activity, and gene expression in the ethanol metabolism pathway were determined to clarify the effect of SO2 treatment on grape postharvest aroma by regulating ethanol metabolism.Results showed that SO2 treatment was 1 000 μL/L, and the residue of SO2 in the fruit met the import and export food standards of table grapes in developed countries in Europe and America.SO2 treatment effectively increased the content of ester aroma substances in postharvest grapes.Meanwhile, SO2 treatment also increased the content of pyruvate, acetaldehyde, and ethanol, enhanced the activities of pyruvate decarboxylase, ethanol dehydrogenase, and alcohol acyltransferase, increased the expression of VvPDC1, VvADH1, VvADH2, VvADH3, VvADH6, VvADH7, and VvAAT, and decreased the expression level of VvPDC2.These results showed that SO2 treatment accelerated the synthesis of aroma compounds in grapes by activating the ethanol metabolism pathway.
  • Removal of bacterial biofilm from stainless steel surfaces by NaClO in combination with enzymes
    HUANG Yangyang, DONG Zijie, WANG Shuli, CHAO Yuchao, LIU Chang, HUANG Zhongmin, SUO Biao, FAN Tao
    Food and Fermentation Industries. 2024, 50(6): 40-46. https://doi.org/10.13995/j.cnki.11-1802/ts.036103
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    Bacterial biofilms colonizing different locations of equipment are the biggest challenge for the application of cleaning and disinfection procedures in the food industry.The purpose of this study was to screen the biofilm forming ability of different strains of bacteria by artificially culturing biofilms, using enzymes, NaClO, and a combination of both to remove mature films from stainless steel test materials, and to investigate the differences between the different treatments by means of plate counting and flow cytometry.Results showed that the anti-biofilm efficacy of enzymes varied depending on the stage of biofilm formation, with enzyme treatment tending to be more effective during biofilm formation than for mature biofilms, and partial enzyme involvement leading to the production of more biofilm substrates by bacteria.Bacterial counts showing that the three treatments resulted in reductions of 0.64 lg CFU/cm2 to 3.08 lg CFU/cm2 and 0.81 lg CFU/cm2 to 2.19 lg CFU/cm2 in Bacillus subtilis CICC 10900, Staphylococcus aureus ATCC 6538 cell populations, respectively. Flow cytometry results showed that 7.09%-12.04%, 22.43%-23.45%, and 31.33%-37.78% of the cells were damaged or died after treatment.The use of enzymes can help secondary agents such as NaClO to penetrate the biofilm more effectively and enhance the efficacy of removal of bacterial cells.The results of this study can provide data support and theoretical reference for the food industry when implementing biofilm removal procedures.
  • Protective effect of Lycium barbarum seed oil on ultraviolet B-induced photodamage in human immortalized keratinocytes
    WANG Xuehong, YIN Xingxing, LU Jie, ZHANG Jingpeng, YANG Yongjing
    Food and Fermentation Industries. 2024, 50(6): 47-55. https://doi.org/10.13995/j.cnki.11-1802/ts.034937
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    This study aimed to investigate the protective effect of Lycium barbarum seed oil on ultraviolet B (UVB)-induced photodamaged human immortalized keratinocytes (HaCaT), and further improve the utilization of Lycium barbarum seed oil.The contents of fatty acid, carotenoid, sitosterol, and vitamin E were determined by the National industry standards, including GB 5009.168—2016, GB 5009.83—2016, DB 64/T 1514—2017, functional ingredients detection standards system of health food, and the first method of GB 5009.82—2016, respectively.The photodamage model of HaCaT cells was established by UVB irradiation.The cell viability, reactive oxygen species (ROS) content, apoptosis rate, mRNA expression of apoptosis-related cytokines and inflammatory factors, and content of inflammatory factors of photodamaged HaCaT cells were detected by CCK-8 method, 2′,7′-dichlorofluorescein diacetate (DCFH-DA), flow cytometry, real-time fluorescence PCR (RT-PCR), and enzyme linked immunosorbent assay (ELISA), respectively.Results showed that, compared with the model group, Lycium barbarum seed oil could significantly improve the cell viability of photodamaged HaCaT cells (P<0.05), and promote the expression of the mRNA expression of Bcl-2 (P<0.01).Furthermore, Lycium barbarum seed oil could significantly inhibit ROS production (P<0.05), decrease the apoptosis rate (P<0.01), down regulating the mRNA expressions of Bax, Caspase-3, Caspase-9, p53 (P<0.01), and reduce the production of TNF-α, IL-1β, and IL-6 at both the expression and transcriptional levels (P<0.05) in the photodamaged HaCaT cells.In summary, Lycium barbarum seed oil could alleviate UVB-induced HaCaT cells photodamage by regulating apoptosis and alleviating the inflammatory response.
  • Isolation and identification of Lactobacillus sakei of traditional fermented bighead carp and its application in inoculated fermentation
    ZENG Jinxiu, YIN Hongmei, ZHANG Quan, YIN Ziran, NING Shuxian, ZHANG Lu, WEN Qinghui, TU Zongcai
    Food and Fermentation Industries. 2024, 50(6): 56-62. https://doi.org/10.13995/j.cnki.11-1802/ts.035983
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    One Lactobacillus sake strain was isolated from traditional fermented bighead carp (Aristichthys nobilis) and was named 1-3.The optimal culture condition in MRS Liquid medium was pH 8 and 25 ℃.The bacterium can tolerate 10% NaCl concentration and has inhibitory effect on Serratia liquefaciens, Staphylococcus aureus, and Stenotrophomonas maltophilia. To explore the feasibility of producing fermented bighead carp by inoculated fermentation, the strain was applied to fermented bighead carp. Results showed that there was no significant difference in color and texture between fermented bighead carp produced by natural and inoculated fermentation.The results of electronic nose showed that fermented bighead carp produced by inoculated fermentation was more responsive to sulfides and less responsive to methyl groups than which produced by natural fermentation.Respectively, 41 and 54 kinds of volatile flavor substances were detected in fermented bighead carp produced by natural and inoculated fermentation.For the fermented bighead carp produced by natural fermentation, the relative content of alcohol substance was significantly higher than that of fermented bighead carp produced by inoculated fermentation.On the contrary, the content of esters substance was higher in fermented bighead carp produced by inoculated fermentation, aromatic compounds were the main volatile substances which accounting for (35.23±0.98)%.L.sakei 1-3 can be applied to produce fermented bighead carp, which gave it multi-level flavor characteristics such as ester flavor, sweet flavor, etc.L.sakei 1-3 has the potential for further industrial production of fermented bighead carp.
  • Comparative analysis of biogenic amines of bream, Penaeus vannamei, and Meretrix meretrix at different storage temperatures
    MIAO Qi, QU Yinghong, ZHOU Huimin, WANG Jingyu
    Food and Fermentation Industries. 2024, 50(6): 63-71. https://doi.org/10.13995/j.cnki.11-1802/ts.034530
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    By comparing the differences of biogenic amines of bream, white prawn, and clam under normal temperature (25 ℃) and cold storage (4 ℃), and analyzing the correlation between biogenic amines and pH, total volatile basic nitrogen (TVBN), thiobarbituric acid (TBA), and total viable counts (TVC), the purpose was to study the differential changes of biogenic amines in fish, shrimp, and shellfish at different storage temperatures and to judge the best shelf life of three aquatic products under different storage temperatures.Results showed that the changes of cadaverine and phenethylamine in bream were the most significant (P<0.05) and the final contents were 2.94 mg/kg and 3.24 mg/kg respectively after 8 days of storage at 4 ℃.The final contents were 20.51 mg/kg and 2.48 mg/kg respectively after 2 days of storage at 25 ℃.The final contents of putrescine, cadaverine, and tyramine in Penaeus vannamei were 24.65, 17.87, and 6.26 mg/kg respectively after 8 days of storage at 4 ℃, and 22.02, 25.02, and 13.76 mg/kg respectively after 2 days of storage at 25 ℃.Putrescine, cadaverine, and histamine in Meretrix meretrix had the most significant changes (P<0.05).The final contents of putrescine, cadaverine, and histamine were 3.04, 3.18, and 1.58 mg/kg respectively after 8 days of storage at 4 ℃, and 5.68, 8.25, and 2.21 mg/kg respectively after 2 days of storage at 25 ℃.Under normal temperature (25 ℃) and cold storage (4 ℃), phenylethylamine and cadaverine were significantly correlated with pH, TVBN, TBA, and TVC (P<0.01).Putrescine, cadaverine, and tyramine in Penaeus vannamei were highly correlated with pH, TVBN, TBA, and TVC.Putrescine, cadaverine, and histamine in clam were significantly correlated with pH, TVBN, TBA, and TVC (P<0.05).Therefore, phenylethylamine and cadaverine can be used as characteristic biogenic amines of bream.Putrescine, cadaverine, and tyramine were characteristic biogenic amines of Penaeus vannamei.Putrescine, cadaverine, and histamine, as the characteristic biogenic amines of the clam, conducted risk monitoring for the commonly eaten fish, shrimp, and shellfish aquatic products represented by bream, South American white shrimp, and clam, and provided the best shelf life during transportation, storage, and freshness preservation.
  • Discovery of core bile salt hydrolase in Ligilactobacillus sp.BD7642
    REN Quanlu
    Food and Fermentation Industries. 2024, 50(6): 72-77. https://doi.org/10.13995/j.cnki.11-1802/ts.035868
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    As people′s living standards improved gradually, the incidence of obesity is increasing rapidly.Lactobacillus is an excellent probiotic library and it has been found to have a preventive and therapeutic effect on obesity, and bile salt hydrolase (BSH) may play a key role.The specific degradation of bile salts by BSH makes the exploration and analysis of BSH from different strains particularly important.In this study, a strain of Ligilactobacillus sp.BD7642 with high BSH activity was found.This study explored the BSH from this strain. Ligilactobacillus sp.BD7642 with high BSH activity was screened by taurodeoxycholic acid sodium plate method.HPLC analyzed that Ligilactobacillus sp.BD7642 had a preference for taurocholic acid among 6 kinds of bile salts.Genome analysis of Ligilactobacillus sp.BD7642 revealed 3 genes (g1210, g1294, g1443) annotated as related to BSH, these 3 genes were heterologously expressed in E.coli BL21(DE3) and all of three expressed proteins had BSH activity, with g1294 having the highest BSH activity. Molecular docking showed that g1294 had a tighter binding site for taurine than other proteins, which interpreted its high enzyme activity and also provided new ideas and materials for future synthetic biology and artificial modification of strains.
  • Study of preparation of gelatin-stabilized o/w emulsions by ultrasonic-assisted heating
    HU Enmin, YAO Xiuning, XU Yuqin, FANG Shun, LI Xueqing, YAN Huimin, FAN Zhihao, YE Min, QI Jun, XIONG Guoyuan, LI Chao, JIA Jingmin
    Food and Fermentation Industries. 2024, 50(6): 78-83. https://doi.org/10.13995/j.cnki.11-1802/ts.034190
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    Thermal processing can destabilize oil-in-water emulsions.Thus, it is of great significance to prepare emulsions by thermal processing to expand their application in food processing.In this research, the effect of thermo-ultrasound time (0 min, 20 min, 40 min, and 60 min) on the stability of emulsions was studied by evaluating changes in particle size, creaming stability, microstructure, Zeta potential, and surface protein load.Results suggested that heat-stable o/w emulsions stabilized by gelatin could be manufactured using ultrasonic-assisted heating.When thermo-ultrasound time increased to 40 min, the creaming stability decreased to 82.40%, and the emulsion stability increased to 62.60%.With the extension of thermo-ultrasound time, the creaming stability increased significantly, and the emulsion stability decreased significantly.These results implied that the heat-stable emulsion stabilized by gelatin could be prepared by thermo-ultrasound after 40 min, and the average particle size of the emulsion decreased to the lowest minimum of 1.00 μm, which was also consistent with the results of the microstructure of oil droplets.Further investigation revealed that the emulsion prepared by thermo-ultrasound for 40 min had the highest surface protein load (7.35 mg/m2), although the absolute Zeta potential value decreased to 16.69 mV, indicating that steric hindrance provided by the interfacial protein, rather than electrostatic repulsion, was the key factor in the formation of a stable emulsion prepared by thermo-ultrasound for 40 min.
  • Screening, mutagenesis breeding, and optimization of fermentation conditions of high-producing methionine endophytes
    ZHU Qingyong, ZHANG Xin, DENG Ziling, Zhaxiduojie, YU Jiali, CHEN Qihe, LIU Zhengjie
    Food and Fermentation Industries. 2024, 50(6): 84-91. https://doi.org/10.13995/j.cnki.11-1802/ts.035678
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    In this study, the endophytes in methionine-rich Rhus chinensis seeds were screened for high methionine producing strains.The methionine producing endophytes were screened, identified, and further bred with methionine analogs and 60Co-γ-ray mutagenesis.Subsequently, response surface methodology was used to investigate the effects of glucose, sodium sulfate and farnesol on methionine production of the strains.Results showed that the strain LB-2 with high methionine yield was identified as micrococcus by 16S rRNA sequence analysis and morphological identification.Subsequently, the strain LB-2-13 with higher methionine yield was obtained by mutagenesis breeding.The highest yield of methionine in the fermentation broth could be achieved at 2.85 g/L under the incubation conditions of 14.70 g/L glucose, 0.98 g/L sodium sulfate, and 96.35 μmol/L farnesol by single-factor and response surface method optimization, which increased the yield by about 88%.In this study, plant endophytes were used as the original strains to screen high methionine yielding strains for the first time.Furthermore, high-producing methionine strains were effectively bred with methionine analogs and 60Co γ-ray mutagenesis.This study could provide technical support for the industrial production of methionine by microbial fermentation.
  • Wheat peptides ameliorate ethanol-induced gastric mucosal damage by inhibiting inflammation and PI3K/mTOR pathway related proteins
    FENG Zhiyuan, ZHANG Zhuoran, REN Jie, WU Hanshuo, QIN Huimin, LIU Wenying
    Food and Fermentation Industries. 2024, 50(6): 92-99. https://doi.org/10.13995/j.cnki.11-1802/ts.035328
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    The objective of the study was to investigate the protective effect of wheat peptides on gastric mucosal injury caused by ethanol and its mechanism.After treatment with wheat peptides, ethanol induced gastric mucosal injury model in mice and human gastric mucosal epithelial cell (GES-1) injury model was used to observe the changes in body weight and gastric tissue damage and to assess the expression levels of oxidative stress, inflammation and autophagy-related proteins.Wheat peptides pretreatment significantly improved ethanol-induced weight loss in mice, increased antioxidant enzyme activity and nitric oxide (NO) content, and reduced lipid peroxidation in gastric tissues and GES-1 cells.Pathological tissue sections showed a significant reduction in gastric tissue damage after wheat peptides pretreatment.In addition, wheat peptides reduced tissue expression of pro-inflammatory factors and increased LC3-Ⅱ protein expression by inhibiting PI3K/AKT/mTOR pathway activation in GES-1 cells.Wheat peptides could improve ethanol-induced gastric mucosal injury by modulating antioxidant capacity, inhibiting pro-inflammatory factor expression and PI3K/mTOR pathway activation.
  • Antioxidant and antimicrobial properties of three monofloral kinds of honey from medicinal plants
    ZHANG Guozhi, HAN Lingyun, LI Shanshan, ZHENG Huoqing, HU Fuliang
    Food and Fermentation Industries. 2024, 50(6): 100-108. https://doi.org/10.13995/j.cnki.11-1802/ts.034676
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    The purpose of this study was to compare the antioxidant and antimicrobial activities of three monofloral kinds of honey from medicinal plants (fennel, wolfberry, and figwort) and to compare it with manuka honey.The antioxidant activities of honey samples were assessed by DPPH free radicals, ABTS cationic radicals scavenging activities, and ferric reducing/antioxidant power (FRAP) assay.The agar diffusion assay (zone of inhibition) and the broth micro-dilution assay were used to characterize honey samples against Gram-positive bacteria (Staphylococcus aureus and Staphylococcus epidermidis), Gram-negative bacteria (Escherichia coli, Acinetobacter baumannii and Pseudomonas aeruginosa), and fungi (Candida albicans).Obtained results demonstrated that the total phenolic content and antioxidant activity of manuka honey were higher than those of the other three kinds of honey.There was a correlation between the antioxidant activity of honey and electrical conductivity, color value, and total phenolic content (r≥0.727, P<0.01).Fennel honey had the strongest antibacterial activity against S.aureus and S.epidermidis. The antibacterial activities of fennel honey and wolfberry honey against A.baumannii and P.aeruginosa were higher than that of manuka honey.The antibacterial activity of manuka honey against E.coli was higher than fennel honey, wolfberry honey, and figwort honey.The antibacterial activities of the three monofloral kinds of honey from medicinal plants were linearly correlated with pH, diastase activity, and hydrogen peroxide content.
  • Study on dipeptidyl peptidase-Ⅳ inhibitory activity and mechanism of peptides derived from Ginkgo biloba seeds
    WANG Xiang, ZHANG Caihong, JIANG Jianxin, XIE Pujun, HUANG Lixin
    Food and Fermentation Industries. 2024, 50(6): 109-115. https://doi.org/10.13995/j.cnki.11-1802/ts.035446
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    The food-derived dipeptidyl peptidase Ⅳ (DPP-Ⅳ) inhibitory peptides can effectively modulate glucose metabolism and reduced blood glucose levels in the body.To evaluate the potential hypoglycemic effects of two peptides (phenylalanine-alanine-proline-serine-tryptophan, FAPSW and methionine-proline-glycine-proline-proline, MPGPP), their DPP-Ⅳ inhibitory activity was determined by in vitro inhibition experiments.Molecular docking and molecular dynamics simulation were performed to further revealed their inhibition mechanisms. Results showed that both FAPSW and MPGPP had good DPP-Ⅳ inhibitory activity and the DPP-Ⅳ inhibitory activity of MPGPP[IC50=(0.158±0.009) g/L] was stronger than that of FAPSW[IC50=(2.540±0.126) g/L].Molecular docking results suggested that electrostatic interactions, hydrogen bonds, hydrophobic interactions, and van der Waals forces played important roles in the DPP-Ⅳ inhibition activity of FAPSW and MPGPP.Molecular dynamics simulation results showed that FAPSW and MPGPP could form stable complexes by binding to DPP-Ⅳ, and the MPGPP-DPP-Ⅳ complex exhibited stronger stability compared to the FAPSW-DPP-Ⅳ complex.The binding free energy results indicated that electrostatic interactions contributed to the binding of FAPSW and MPGPP with DPP-Ⅳ.These findings provide a theoretical reference for the development and utilization of FAPSW and MPGPP in the field of functional foods.
  • Effect of oligosaccharides on antibacterial activity of Lactiplantibacillus plantarum AUH2103
    YAN Haodong, ZHANG Chenchen, XU Jingjing, CHEN Dawei, KANG Wenli, PAN Lina, TANG Rongxue, LI Wei, GU Ruixia
    Food and Fermentation Industries. 2024, 50(6): 116-121. https://doi.org/10.13995/j.cnki.11-1802/ts.035657
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    The ability to inhibit pathogenic bacteria is an important indicator to evaluate the functional properties of probiotics.In this paper, the inhibition ability of Lactiplantibacillus plantarum AUH2103 was tested using a monolayer plate diffusion method and a cell adhesion method.The results showed that after replacing the carbon source with oligogalactose (GOS) and oligofructose (FOS), the inhibition ability of L.plantarum AUH2103 was not significantly different from the results in MRS;In contrast, the replacement of the carbon source with 2′-fucosyl lactose (2′-FL) resulted in insignificant inhibition due to weakened growth capacity.The adhesion of L.plantarum AUH2103 to Caco-2 became stronger in the presence of oligosaccharides;In the presence of L.plantarum AUH2103 and oligosaccharides, the adhesion ability of pathogenic bacteria to Caco-2 appeared to be significantly reduced.This study shows that in the presence of oligosaccharides, L.plantarum AUH2103 can inhibit the adhesion of pathogenic bacteria to Caco-2 cells.
  • Screening of β-carotene-degrading strains in Tieguanyin and its application in aged aroma enhancement
    YANG Xiaoxue, PENG Zheng, JIANG Xinyi, CHEN Chengcong, CAI Zongmin, CHEN Xiaolan, ZHANG Juan
    Food and Fermentation Industries. 2024, 50(6): 122-129. https://doi.org/10.13995/j.cnki.11-1802/ts.035607
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    Aged Tieguanyin has a unique aged aroma, but its natural aging period is long.It is of great economic and cultural value to improve the aged aroma quality and shorten the aging period of Tieguanyin.Three strains with β-carotene-degrading ability were selected from Tieguanyin and identified as Aspergillus niger (HA), Bacillus velezensis (Hb), and Saccharopolyspora gregorii (Hc), and their degradation rates were 94.54%, 72.97% and 61.26% respectively.The strains were put into tea for enhanced fermentation, and the volatile compounds content and sensory evaluation scores were determined after fermentation.Results showed that the content of ketones in HA and Hb fermented tea samples increased the most, by 128.12% and 109.38%, respectively, and the content of aldehydes in Hc fermented tea sample increased the most by 61.11%.The total content of carotenoid degradation products in HA, Hb, and Hc fermented tea samples also increased by 1.6, 1.4, and 1.3 times respectively.The overall evaluation scores of fermented tea samples were higher than that of the control.Meanwhile, the score of sweetness aroma of HA fermented tea sample, fruit aroma of Hb fermented tea sample, and sweetness and aged aroma of Hc fermented tea sample increased.This study screened out a strain of Saccharopolyspora gregorii, which degraded β-carotene, and successfully improved the aged aroma quality of Tieguanyin in a short time.
  • Green preparation of silver nanoparticles from passion fruit extract and their antibacterial research
    CAO Xingye, XIE Runsheng, ZHAO Zhiyuan, LI Peijun, LI Haiyun
    Food and Fermentation Industries. 2024, 50(6): 130-137. https://doi.org/10.13995/j.cnki.11-1802/ts.034542
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    In this study, silver nanoparticles (AgNPs) were synthesized from passion fruit peel extract and their antimicrobial properties were studied.The formation of AgNPs was determined by a UV-Vis peak at 420 nm.Transmission electron microscope (TEM) and scanning electron microscope (SEM) were used to characterize the particle size and surface morphology of AgNPs.Most of the AgNPs were spherical with good dispersion and the average particle size was 12.1 nm.X-ray diffraction (XRD) analysis of AgNPs analyzed the crystallization properties of AgNPs and demonstrated the presence of AgNPs.The thermogravimetric analyser (TGA) indicated good thermal stability of the AgNPs.Fourier transform infrared spectroscopy (FTIR) and Raman scattering spectroscopy results showed that the passion fruit peel extract had the dual functions of reducing and stabilizing silver nanoparticles, among which the active substances might be protein, polyphenols, flavonoids, and pectin.The minimum inhibitory concentration of Escherichia coli and Staphylococcus aureus were 33.3 μg/mL and 66.7 μg/mL, respectively.In conclusion, the ideal nano-silver can be prepared green by using passion fruit extract, which is expected to be widely used in antibacterial fields such as pharmacy and industry.
  • Effect of ultra-high pressure treatment on starch structure and properties of Heshangtou wheat
    ZHANG Xiaomeng, CHEN Jinfeng, LI Jiangang, CHEN Ruixi, ZHOU Zhiyi, ZHANG Shenggui
    Food and Fermentation Industries. 2024, 50(6): 138-143. https://doi.org/10.13995/j.cnki.11-1802/ts.034152
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    In this paper, the special dryland Heshangtou wheat flour in Northwest China was used as the material to modify the wheat starch with ultra-high pressure equipment, and the structure and characteristics of the modified starch were studied.The experimental results showed that compared with the original starch, the proportion of small granule starch increased at 100-400 MPa (P<0.05).With the increase of treatment pressure, the starch particles expanded and gathered, and the particle size became larger.The solubility and swelling degree of 400 MPa treatment were 27.32% and 8.84% lower than that of raw starch, respectively.TO, TP, TC, and ΔH decreased significantly (P<0.05) and the treatment pressure reached more than 400 MPa.No thermodynamic data were detected, indicating that wheat starch might be completely gel under this condition.To sum up, the structure and properties of modified starch changed significantly when the ultra-high pressure exceeded 400 MPa.
  • Effects of polysaccharides derived from Porphyra haitanensis on oxidation and structural properties of myofibrillar protein of Litopenaeus vannamei during superchilling storage
    TANG Baijiao, YANG Xianqing, PAN Chuang, WEI Ya, YANG Shaoling, ZHAO Yongqiang, CHEN Shengjun, XU Jiachao
    Food and Fermentation Industries. 2024, 50(6): 144-151. https://doi.org/10.13995/j.cnki.11-1802/ts.034580
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    Protein oxidation is the main reason for the quality deterioration in shrimp products.To reveal the potential mechanism for the cryoprotective properties of the polysaccharides derived from Porphyra haitanensis (PHP) in terms of protein, this study investigated the changes of oxidation and structural properties of myofibrillar protein from superchilling stored Litopenaeus vannamei soaked with PHP.The shrimps were soaked with 5 mg/mL PHP, distilled water (blank control) or 5 mg/mL sodium pyrophosphate (positive control), respectively, and then measured indicators every 5 days after being stored at -3 ℃.Results showed that compared with the control groups, the decrease of sulfhydryl content and absolute value of Zeta potential were significantly delayed, and the increase of carbonyl content, surface hydrophobicity, and average particle size was dramatically inhibited for the PHP group (P<0.05).It indicated that PHP could hinder the oxidation and aggregation of myofibrillar protein.Circular dichroism spectra demonstrated that PHP significantly prevented the decline of the α-helix relative content of myofibrillar protein (P<0.05).Fluorescence spectra suggested the exposure of tryptophan residues was alleviated by PHP and maintained the stability of the three-dimensional structure of the myofibrillar protein.Scanning electron microscopy results displayed that PHP could keep the integrity of the microstructure of muscle tissue.This study provides a theoretical basis for PHP to be used as a new green phosphate-free cryoprotectant to protect protein properties in aquatic products during freezing.
  • Study on separation of pinobanksin from peony seed shell by S-8 macroporous resin-C18 column and its antioxidation
    ZHANG Yingyang, ZOU Linling, CHEN Wentao, SUN Chengjun, ZOU Ping, XU Ying, MAN Zaiwei
    Food and Fermentation Industries. 2024, 50(6): 152-158. https://doi.org/10.13995/j.cnki.11-1802/ts.034930
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    Pinobanksin was isolated from a peony seed shell using macroporous resin and C18 reversed bonded silica gel column (C18 column) with a recovery of (98.33±0.64)%.The maximum yield of MDKF from peony seed shell was (10.54±0.13)% with 70% ethanol (volume fraction).The adsorption and analytical rates of six macroporous resins (AB-8, S-8, DM301, HPD600, HPD100, and D101) were compared, and the adsorption and analytical rates of S-8 macroporous resins were the best, which were 83.47% and 84.46%, respectively.The optimal conditions for the separation of MDKF by S-8 macroporous resin were that the mass concentration of loading liquid was 1.6 mg/mL, the flow rate of loading liquid was 2.0 mL/min, the volume fraction of elution agent ethanol was 60%, the flow rate of eluent was 1.5 mL/min, and the eluent volume was 100 mL.The fractions separated by the C18 column were analyzed by LC-MS and the recovery was (98.33±0.64)%.Comparing antioxidant activities before and after separation, results showed that C18 purified substance> S-8 macroporous resin purified substance >MDKF crude extract.Molecular docking experiments showed that pinobanksin had a binding ability with super oxide dimutese, catalase from Micrococcus lysodeiktic, peroxidase, and glutathione peroxidase enzymes, and the binding ability of catalase was -9.1 kcal/mol. Results showed that pinobanksin had a good antioxidant capacity and could be used as an antioxidant supplement for food, medicine, or cosmetics.It has a very broad application prospect and provides theoretical support for further development and utilization of peony seed shells.
  • Investigation of changing trend of potato storage quality at different temperatures based on energy metabolism
    CHEN Xi, SU Yumeng, GUO Jiaru, ZHAO Yingli, YANG Zhiguo, DU Peibing, BAI Xiaodong, WANG Liang
    Food and Fermentation Industries. 2024, 50(6): 159-168. https://doi.org/10.13995/j.cnki.11-1802/ts.037811
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    The energy metabolism level of potato tubers is closely related to their post-harvest storage quality.This study explored the relationship between potato quality and energy metabolism at different storage temperatures.The physiological and quality-related indicators of potato tubers stored at 0 ℃, 4 ℃, and 20 ℃, as well as the changes in energy metabolism-related enzymes, substances, and energy charge in tuber tissues, were investigated.Compared to storage at 20 ℃, storage at 4 ℃ effectively inhibited the decrease in potato tuber flesh hardness and the increase in respiratory intensity, thereby efficiently maintaining the high activity of energy metabolic enzymes H+-ATPase, Ca2+-ATPase, cytochrome C oxidase, and succinate dehydrogenase in potato tubers.An increase in adenosine triphosphate, adenosine diphosphate and adenosine monophosphate were observed, and the high energy charge was maintained in the tuber tissues.Compared to storage at 4 ℃, storage at 0 ℃ increased potato respiratory intensity by 2.66 mg/(kg·h) and total soluble sugar by 51.67 g/kg, and decreased the activity of energy metabolism-related enzymes, leading to reduced energy metabolism level, which was not conducive to long-term storage.At 20 ℃, the respiratory rate of the potato tubers and the consumption of carbohydrates significantly increased at the earlier stage, which caused premature germination of tubers and severe energy deficiency at the later stage, leading to significant deterioration in storage quality.These results indicate that a storage temperature of 4 ℃ is optimal for good quality, as it maintains high enzyme activities and energy charge in the potato tubers.
  • Freshness preservation of tilapia by grape seed extract and tea polyphenol edible active packaging film
    JIANG Yuxin, SUN Yuexi, YANG Xiaoling, FAN Fangyu
    Food and Fermentation Industries. 2024, 50(6): 169-176. https://doi.org/10.13995/j.cnki.11-1802/ts.034516
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    To prolong the shelf life and storage quality of fish, edible active packaging films were prepared for tilapia fish preservation using sodium alginate (SA) and nanofiber (NCC) as substrates, along with grape seed extract (GSE) and tea polyphenols (TP), and the preservation effects of different composite preservation film treatments on tuna were analyzed.The changes in fish quality and the degree of protein oxidative denaturation during storage were investigated by measuring fish water-holding capacity, color, pH, TBA, TVB-N values, as well as fish myofibrillar protein solubility, sulfhydryl content, carbonyl content, surface hydrophobicity, etc.Results showed that compared with the control group (CK) and SA-NCC group, the water-holding capacity of fish wrapped with GT-SA-NCC film containing GSE and TP was stronger, the solubility of fish myofibrillar protein and sulfhydryl content was lower, and carbonyl content and surface hydrophobicity were higher.It indicated that the addition of GSE and TP was beneficial to delay the oxidation of fish lipids and proteins, and better maintaining the quality characteristics and functional properties of fish proteins during storage.
  • Study on potential of bioconversion of L-lactic acid using bamboo-based cellulose as carbon source
    YANG Chunliu, GUAN Xiuqiong, LIU Chun, HE Mingxiong, LIU Linpei
    Food and Fermentation Industries. 2024, 50(6): 177-183. https://doi.org/10.13995/j.cnki.11-1802/ts.035121
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    Using the waste bamboo sawdust produced in the material preparation section of bamboo pulping plant as raw materials, bamboo-based cellulose after steam explosion pretreatment and extraction of hemicelluloses was used as carbon source.The bamboo sawdust before and after pretreatment were characterized by scanning electron microscopy & energy dispersive spectrometer and laser particle size analyzer.The key parameters of the fermentation process of L-lactic acid were analyzed by step hydrolysis fermentation and high performance liquid chromatography, and the potential of bioconversion of L-lactic acid from the carbon source was investigated.Results showed that steam explosion pretreatment increased the release of reducing sugar from the raw material, and the total sugar concentration reached 31.19 g/L under the conditions of 140 g/L of total solid concentration, 60 FPU/g of enzyme addition, and enzymatic hydrolysis for 54 h. The saccharification solution was used in the fermentation test.Under the conditions of initial sugar concentration of 19.43 g/L, initial pH 6.5, inoculation amount of 5%, and fermentation for 17 h, the L-lactic acid concentration could reach 6.28 g/L, and the saccharic acid conversion rate was as high as 80.87%.In conclusion,the experiment provides a reference for the utilization of bamboo-based cellulose.
  • Effects of nitric oxide treatment on ascorbic acid-glutathione cycle and storage quality of apricot fruit after harvest
    ZHANG Jiexian, LIU Xueyan, SHAN Qing, JIANG Liwei, WU Bin, WEI Jia
    Food and Fermentation Industries. 2024, 50(6): 184-191. https://doi.org/10.13995/j.cnki.11-1802/ts.034808
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    The test used to hang dried apricot as the test material and used nitric oxide (NO) treatment to determine the hardness, respiration strength, soluble solids (TSS), titratable acid (TA), and H2O2content, and change of ascorbic acid (AsA), reduced glutathione (GSH) content, dehydroascorbic acid (DHA), oxidized glutathione (GSSG), ascorbic acid peroxidase (APX), glutathione reductase (GR), monodehydroascorbate reductase (MDHAR), and dehydroascorbate reductase (DHAR) in the ascorbic acid-glutathione (AsA-GSH) cycle.Results showed that NO treatment could delay the decrease of postharvest hardness, reduce respiration intensity and TA, increase TSS content, and better maintain the storage quality of apricot fruit.At the same time, NO treatment reduced the content of H2O2 in the peel and pulp of apricot fruit, enhanced the activity of APX, GR, MDHAR, and DHAR, increased the content of AsA and GSH, and reduced the content of DHA and GSSG.In addition, the contents of antioxidant enzymes and H2O2 in the skin were higher than those in the pulp after NO treatment.NO treatment improved the efficiency of H2O2 removal and regulated the postharvest AsA-GSH cycle by activating AsA-GSH antioxidant enzyme activity, thereby maintaining the postharvest storage quality of apricot fruit, and the response of the peel was faster than that of the pulp.
  • Optimization of extraction of phenolics from Sargassum pallidum by response surface methodology and its antioxidant and antidiabetic activities
    XIE Xing, WANG Lehuai, LIN Wenjing, LIU Xiaohuan, ZHANG Lu, TU Zongcai
    Food and Fermentation Industries. 2024, 50(6): 192-200. https://doi.org/10.13995/j.cnki.11-1802/ts.034740
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    Sargassum pallidum is an edible and medicinal brown seaweed with various functional activities.In this study, the ultrasonic-assisted extraction technology of phenolics from Sargassum pallidum was optimized by using the response surface method.The total phenolics content, antioxidant, and antidiabetic activities of polyphenol extract in Sargassum pallidum and its fraction were also investigated.Results indicated that the optimum extraction process condition was the ethanol concentration of 8.5%, extraction time of 55 min, extraction temperature of 42 ℃, and ultrasonic power of 494 W, the phenolics content of Sargassum pallidum was 1.81 mg GAE/g DM.The n-butanol fraction of crude extract from Sargassum pallidum showed the highest phenolics content with a value of 24.45 mg GAE/g E.Biological studies displayed that dichloromethane fraction gave the strongest DPPH radical scavenging capacity (49.34 μmol TE/g) and ABTS cationic radical scavenging capacity (IC50=249.22 μg/mL).The α-glucosidase inhibitory of dichloromethane and ethyl acetate fractions was 10.33 and 9.61 times higher than that of acarbose.Meanwhile, the ethyl acetate fraction had the best DPP-Ⅳ enzyme inhibition activity with an IC50 value of 25.83 μg/mL, and the solvent showed a good enrichment effect on antidiabetic components in Sargassum pallidum.Correlative analysis suggested that phenolics were the major antioxidants in Sargassum pallidum, and the inhibition activities of α-glucosidase and DPP-Ⅳ enzyme were closely correlated.This study found that the phenolics in Sargassum pallidum showed great potential as multi-target drugs or health food, which also could promote the exploration of high value-added products from Sargassum pallidum.
  • Study on stability and antibacterial activity of carvacrol emulsions
    WU Chenguang, LI Zhaofeng, GU Zhengbiao, BAN Xiaofeng, HONG Yan, CHENG Li, LI Caiming
    Food and Fermentation Industries. 2024, 50(6): 201-207. https://doi.org/10.13995/j.cnki.11-1802/ts.034730
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    In this study, Tween 80 and sodium dodecyl sulfate (SDS) were used as the emulsifiers to prepare carvacrol emulsions for improving stability and antibacterial activity of essential oil emulsions.The particle size, polydispersity index (PDI), Zeta potential, antibacterial effect, and storage stability of different emulsions were investigated, and the minimum inhibitory concentration (MIC) and antioxidant activity between carvacrol and carvacrol emulsions were explored.Results showed that adding SDS in the carvacrol emulsion prepared with Tween 80 could significantly reduce the particle size and PDI value, enhance the zeta potential value, increase the content of carvacrol-ethanol solution[CES, m(carvacrol)∶m(ethanol)=3∶1] from 200 to 400 g/L, and enhance the bacterial inhibition.Additionally, the particle size of the carvacrol emulsions by preparation of Tween 80 and SDS was not changed significantly when carvacrol emulsions were stored at 4 ℃ and 25 ℃ for 45 days, respectively.The MIC values of carvacrol against Staphylococcus aureus, Escherichia coli, Salmonella typhimurium, and Bacillus subtilis were 0.312 5, 0.625 0, 1.250 0, 0.625 0 mg/mL, respectively, while all of the MIC for carvacrol emulsion against these pathogenic bacteria was 0.312 5 mg/mL.When the concentration of carvacrol reached 5 mg/mL, the DPPH free radical scavenging rates of carvacrol and carvacrol emulsion were 76.50% and 82.54%, respectively, which indicated that the carvacrol emulsion system enhanced the antioxidant activity.This study could provide a theoretical basis for the application of essential oils.
  • Nutrition analysis and evaluation of Pyropia acanthophora
    YAO Kunzhi, HUANG Xueying, LI Feng, HE Linwen, XU Qiang
    Food and Fermentation Industries. 2024, 50(6): 208-214. https://doi.org/10.13995/j.cnki.11-1802/ts.034539
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    To evaluate the nutrition and development value of Pyropia acanthophora from Hainan, this study compared the basic nutrients, amino acids, and fatty acids of Py.acanthophora and artificial cultured Py.yezoensis.Results showed that the mass fractions of protein, fat, ash, crude fiber, and total carbohydrate of Py.acanthophora were 21.7%, 0.2%, 12.2%, 2.7%, and 55.9%, respectively.The mass fractions of protein, fat, ash, crude fiber, and total carbohydrate of Py.yezoensis were 46.2%, 0.6%, 8.6%, 3.5%, and 39.3%, respectively.A total of 20 kinds of fatty acids were detected in Py.acanthophora and the mass fractions of monounsaturated fatty acids, polyunsaturated fatty acids, saturated fatty acids, and fatty acids were 0.99%, 1.47%, 3.2%, and 5.66%, respectively.19 kinds of fatty acids were detected from Py.yezoensis and the mass fractions of monounsaturated fatty acids, polyunsaturated fatty acids, saturated fatty acids, and total fatty acids were 0.32%, 3.10%, 1.53%, and 4.95%, respectively.This study detected 16 kinds of amino acids in both kinds of laver, including seven essential amino acids for the human body.The total amount of amino acids in Py.acanthophora was 20.0% and that in Py.yezoensis was 41.1%.Results showed that Py.acanthophora was a kind of high-quality seaweed food with high protein, rich amino acids and fatty acids, low fat, low fiber, and low energy.It has high nutritional value, development and utilization value and commercial prospect.
  • Effects of total flavonoids of Fagopyrum dibotrys against lipopolysaccharide-induced acute lung injury
    HAO Jie, LIN Hongying, PENG Jinju, XIE Weitian, CHEN Zhibao
    Food and Fermentation Industries. 2024, 50(6): 215-225. https://doi.org/10.13995/j.cnki.11-1802/ts.034618
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    This study aimed to investigate the effects of total flavonoids of Fagopyrum dibotrys on acute lung injury induced by lipopolysaccharide (LPS) in mice.In this study, the total flavonoid extract of Fagopyrum dibotrys root was obtained with ethanol as an extraction solvent.Kunming mice were given intragastric administration of total flavonoid extract of buckwheat (25, 50, and 100 mg/kg) for 12 days, and acute lung injury was induced by intranasal 1 mg/kg LPS.The cell injury model was established by co-incubation of 20 μg/mL LPS and RAW 264.7 cells, and RAW 264.7 cells were treated with 10, 20, and 30 μg/mL of total flavonoids.The cytotoxicity of LPS and total flavonoids of Fagopyrum dibotrys was evaluated by the CCK-8 method and dehydrogenase (LDH) release.The contents of inflammatory cytokines, including interleukin-1β (IL-1β), interleukin-6 (IL-6), tumor necrosis factor (TNF-α), and interleukin-18 (IL-18) were detected by ELISA.The levels of oxidative biomarkers, including reactive oxygen (ROS), malonaldehyde (MDA), superoxide dismutase (SOD), catalase (CAT), glutathione (GSH), and H2O2 were detected by spectrophotometer and the apoptosis of RAW 264.7 cells was detected by Hoechst33342/PI double staining.Results showed that total flavonoids of Fagopyrum dibotrys could effectively inhibit the polarization of RAW 264.7 cells to M1 and reduce the secretion of pro-inflammatory mediators such as IL-1β, IL-6, IL-18, and TNF-α, reduce the release of LDH, eliminate accumulated ROS and MDA, increase the activity of SOD and CAT, increase the content of GSH, and resist apoptosis induced by LPS in a concentration-dependent manner.The effect of total flavonoid extract of Fagopyrum dibotrys was verified in mice with acute lung injury induced by LPS.It significantly decreased the secretion of IL-1β, IL-6, and TNF-α in serum and the levels of oxidative stress products MDA and H2O2, increased the activity of antioxidant enzyme CAT, and prevented the accumulation of edematous fluid in lung tissue.To sum up, total flavonoids of Fagopyrum dibotrys can effectively inhibit the production of pro-inflammatory mediators, reverse the expression of oxidative biomarkers, and resist apoptosis, thus inhibiting the polarization of macrophages to M1 and alleviating LPS-induced acute lung injury in mice by anti-inflammatory, antioxidant, and anti-apoptosis effects.
  • Effect of metal ions on production of dendrobine-type total alkaloids from Trichoderma longibrachiatum UN32
    QIN Yitong, YU Tuifan, QIAN Xu, YAO Yunjun, JIN Leilei, CHEN Jishuang, YU Long
    Food and Fermentation Industries. 2024, 50(6): 226-232. https://doi.org/10.13995/j.cnki.11-1802/ts.036014
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    Dendrobine is the characteristic ingredient of the traditional plant Dendrobium nobile with medicinal activity, structurally belonging to the dendrobine-type total alkaloids (DTTAs).The accumulation of dendrobine is influenced by the cycle and the environment, and it is difficult to obtain from plants alone to meet the demand.Trichoderma longibrachiatum UN32, the subject of this study, is a DTTAs-producing positive mutant obtained by compound mutagenesis in the previous study. To improve the DTTAs yield of UN32 and stabilize the expression level of the product, this study determined the optimal ratio of metal ions from adding inorganic salts in the fermentation medium of UN32 using response surface methodology.The three factors that had the most significant effect on the response results were Zn2+, Cu2+and Fe2+, and the optimum addition times and concentrations of Cu2+, Fe2+, and Zn2+ were 0.5 mmol/L on the 6th day, 0.4 mmol/L on the 6th day and 0.7 mmol/L on the 3rd day, respectively.The results of the response surface statistics showed that the alkaloid production reached (317.36±6.48) μg when the model response value alkaloid amount reached its maximum at concentrations of 0.54, 0.69, and 0.39 mmol/L for Cu2+, Zn2+, and Fe2+, respectively, which was 72.68% higher than the initial medium.In summary, the metal ions and their different combinations have promoted the accumulation of alkaloids in strain UN32, and the method has good development value and application prospects.
  • Development of a real-time fluorescence loop-mediated isothermal amplification method for rapid subtyping of diarrheagenic Escherichia coli
    LI Rui, HUANG Yanmei, TONG Xiaoyu, SHAN Shan, LIU Chengwei, TAN Yucheng, CHEN Fang, LIU Daofeng
    Food and Fermentation Industries. 2024, 50(6): 233-240. https://doi.org/10.13995/j.cnki.11-1802/ts.036329
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    Diarrheagenic Escherichia coli (DEC) is a significant foodborne pathogen.Aiming at the current situations of high prevalence and subtyping difficulty of the DEC, a real-time fluorescence loop-mediated isothermal amplification (LAMP) method was developed for rapid subtyping of DEC.LAMP primers were designed for pic, aggR, lt, st, stx1, stx2, escV, invE and the genus specific gene uidA of Escherichia coli.The key parameters was optimized, as well as the analytical performance and subtyping results for clinical DEC strains were evaluated.The detection limit of the proposed method were 1 ng/μL for pic and escV, 100 pg/μL for aggR, stx1, invE and uidA, and 10 pg/μL for lt, st and stx2 respectively.The sensitivity and specificity of the method were both 100%.No cross-reaction was observed under different DEC types, and the subtyping results of clinical strains were consistent with actual results.The method was rapid and straightforward without demanding equipment requirements.By utilizing a constant temperature fluorescence reading device, it can rapidly identify whether the strain being tested is DEC and its pathogenic type within 40 min.Thus, the proposed method can satisfy the needs of on-site detection for most institutions.
  • Determination of propylene sulfide and diallyl sulfide in onion by high-performance liquid chromatography diode array detector
    REN Xingquan, ZHAO Jun, LIU Pan, HUO Wenqing
    Food and Fermentation Industries. 2024, 50(6): 241-246. https://doi.org/10.13995/j.cnki.11-1802/ts.036321
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    A method for the determination of propylene sulfide and diallyl sulfide in onion by high-performance liquid chromatography with a diode array detector was established.After adding butyl mercaptan to the sample, it was extracted with acetonitrile and excess water was absorbed with anhydrous sodium sulfate before centrifugation, Thermo Hypersil GOLD liquid chromatography column (150 mm×4.6 mm, 5 μm) was used, with acetonitrile and water as the mobile phase, a flow rate of 1.0 mL/min, column temperature of 35 ℃, and injection volume of 10 μL.The detection range of the diode array detector was 190-400 nm, and the detection wavelength was 200 nm.The linear correlation coefficient R in 1-100 μg/mL of the propylene sulfide and diallyl sulfide concentration was 0.999 97-0.999 98 and the detection limit of propylene sulfide and diallyl sulfide was 0.50 mg/kg, and the quantification limit of propylene sulfide and diallyl sulfide was 1.50 mg/kg. The recovery rate of the three concentration spiking levels of 5 μg/mL, 10 μg/mL, and 15 μg/mL was 96%-103% and the relative standard deviations were 0.28%-0.49%. The method has simple pretreatment, good scientificity, accuracy, reproducibility and precision, and is suitable for the analysis and detection of propylene sulfide and diallyl sulfide in onion.
  • Simultaneous distillation extraction combined with GC-MS to analyze steaming aroma composition of different brewing materials
    MA Hao, MING Hongmei, ZHENG Jia, YANG Kangzhuo, XU Jia, CHEN Fajun, HUANG Junqiu
    Food and Fermentation Industries. 2024, 50(6): 247-253. https://doi.org/10.13995/j.cnki.11-1802/ts.035806
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    To investigate the effects of steaming aromas of different brewing raw materials and mixed steaming and firing processes on the flavor groups of Baijiu, the steaming aromas of six different raw materials (sorghum, rice, corn, glutinous rice, wheat, and their combinations) and their mixed steaming aromas with Baijiu were analyzed separately using (simultaneous distillation extraction) SDE combined with GC-MS techniques, and the important aroma substances were identified in combination with OAV. Results showed that the important aromatic substances of the steaming raw material were 2-pentylfuran, hexanal, hexanoic acid, ethyl-tetradecanoate, 1-octen-3-ol, ethyl pentanoate, trans-2-heptenal, and trans-2-octenal.The important aroma substances from the mixed steaming of raw materials and fermented grains include 2-pentylfuran, hexanal, ethyl isovalerate, propyl butyrate, methyl caprylate, isoamyl valerate, 4-methylpentanoic acid, nonanoic acid, and myristic acid, which were detected in Baijiu, among which, ethyl isovalerate, propyl butyrate, methyl caprylate, isoamyl valerate, 4-methylpentanoic acid, nonanoic acid, and myristic acid, which may mainly originate from aroma substances produced by mixing and steaming of raw materials and fermented grains, while 2-pentylfuran and hexanal may mainly originate from the steaming aroma of raw materials.
  • Determination of γ-aminobutyric acid in wines and its dietary risk assessment
    LIU Na, TANG Ruiyi, SHE Cheng, TAO Tao, MIN Yuhang, LI Hang
    Food and Fermentation Industries. 2024, 50(6): 254-259. https://doi.org/10.13995/j.cnki.11-1802/ts.036216
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    A detection method is established for the detection of γ-aminobutyric acid and the content of γ-aminobutyric acid was measured and its dietary risk level was evaluated in wines. The extraction solvent and method, chromatography and mass spectrometry conditions were optimized. Samples were extracted with water under ultrasound conditions. The 5mmol/L ammonium acetate-acetonitrile was used for gradient elution and the Agilent Zorbax HILIC column was used for separation. Target compounds were qualitatively and quantitatively analyzed in the ESI+ mode and MRM mode. It showed that the γ-aminobutyric acid had a good linear relationship in the range of 1-200μg/L, R≥0.999. The detection limit and the quantification limit range were 5 μg/kg and 10 μg/kg, respectively. The recoveries of the three spiked levels of 10, 20, 100 μg/kg were 96%-105% (n=6), with a relative standard deviation of <10%. This method applies to the determination of γ-aminobutyric acid in wines with the advantages of simple and fast pre-treatment, strong sensitivity and selectivity. Results showed that the content of γ-aminobutyric acid was ND-73.0 mg/L in 242 batches of wines and the dietary hazard quotient (HI) of γ-aminobutyric acid in the four types of alcohol was 0.000 038 5, which was far below the critical value of 1, indicating that consumers had a high level of food safety.
  • Analysis of quality and volatile compounds in lavender honey from Xinjiang
    WANG Taohong, ZU Tiehong, HOU Xiaochao, HUANG Deman, JIA Guangqun, HUANG Jingxian, CUI Zongyan
    Food and Fermentation Industries. 2024, 50(6): 260-266. https://doi.org/10.13995/j.cnki.11-1802/ts.035224
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    The physical and chemical parameters of lavender honey were detected based on published standards.The volatile compounds in lavender honey were determined by headspace solid-phase micro-extraction coupled with gas chromatography and mass spectrometry.Results showed that the contents of moisture, acidity, diastase number, and hydroxymethylfurfural were 14.4%-20.7%, 11.4-39.3 mL/kg, 4.2-27.7 mL/(g·h), and 1.6-12.0 mg/kg, respectively.The sum amount of the fructose and the glucose ranged from 65.5% to 75.0%, and the sucrose content was 0.1%-5.8%.The sucrose contents of four lavender honey exceeded the national standard of <5%, while meeting the CAC (Codex Alimentarius Commission) standard of <15% and all the other physical and chemical parameters met the requirements of national and industry standards.Seventy-five different volatile compounds were identified in lavender honey, and the alcohols (54.2%), aldehydes (32.5%), and acids (6.1%) were the main types of volatile compounds.The dominant compounds were hexanol (26.0%), phenylacetaldehyde (20.0%), and heptanol (13.1%).Compared with the published data of rape honey, jujube honey, and acacia honey, the results showed that heptanol and hexanol were only detected in lavender honey, and the contents of heptaldehyde and hexanal were both higher than that in other types of honey.In summary, heptaldehyde, hexanal, heptanol, and hexanol can be identified as the characteristic volatile component in lavender honey.
  • Development and performance verification of a coliform test strip based on lactose bile salt system
    WANG Jiewei, SUN Wandong, WU Yanhui, HE Yanling
    Food and Fermentation Industries. 2024, 50(6): 267-273. https://doi.org/10.13995/j.cnki.11-1802/ts.035750
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    This study aimed to develop an accurate and rapid test strip for the detection of coliform bacteria in food samples, as a complementary solution to address the limitations of long detection cycles and low detection rates of weak-fermenting bacteria in national standard detection methods.Based on the composition of the violet red bile agar (VRBA), the coliform test strip was developed by screening different gelling agents, optimizing the concentration of gelling agent, lactose and bile salt using an orthogonal test, and including a lactose fermentation inducer.Results showed that the physicochemical and microbial properties of the coliform test strip reached the highest level when carrageenan was used instead of agar as the cold water soluble gel, carrageenan, lactose and bile salt were added at 15, 10, and 1.2 g/L, respectively, and lactyl-N fatty acyl sphingosine was added at 250 mg/L as the lactose fermentation inducer.The performance of the test strips met the control requirements for VRBA culture medium using the national standard method.Compared with the national standard plate count method for coliform bacteria, the test strip method reduced the detection time by 24 hours without significant differences in the actual sample detection results.In addition, result interpretation with the test strip was more intuitive and the detection ability for weakly gas-producing target bacteria was improved.The coliform test strip developed in this study is easy to use, fast and accurate.It is suitable for food testing and can serve as a good reference for the development of commercial test strips.
  • Raman spectroscopy combined with machine learning for classification of vegetable oils
    SU Dongbin, QIN Jiahui, LI Kaikai
    Food and Fermentation Industries. 2024, 50(6): 274-281. https://doi.org/10.13995/j.cnki.11-1802/ts.036153
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    Based on 551 Raman spectral data of 6 categories (38 brands) of vegetable oils, orthogonal partial least squares discriminant analysis (OPLS-DA), and support vector machine (SVM) models were developed to compare the effects of successive projections algorithm (SPA) and competitive adaptive reweighted sampling (CARS).The accuracy of the improved OPLS-DA model based on two feature extraction algorithms was 82.53% and 83.13%, respectively, which was lower than the model based on full spectrum and SVM models.Brand classification of vegetable oils was investigated using CARS combined with SVM.For the test set, the accuracy for corn, olive, sunflower, and sesame oils was 100%, while the accuracy for coconut oil and peanut oil brands was 22.22% and 63.64%, respectively.Both algorithms could reduce the number of variables and computational resources required to build the classification model.Replacing full-spectrum data with lower spectral data may lead to a decrease in recognition accuracy.The SVM outperformed OPLS-DA in solving multiple classification problems with high sample similarity.The difference in accuracy between vegetable oils may be related to the production process and vegetable oil ingredients used by the manufacturer.The SVM model based on Raman spectroscopy and feature extraction algorithm provides a reference for the nondestructive and rapid inspection of vegetable oils.
  • Research progress on plasmid copy number regulation to optimize biocatalytic efficiency
    LI Ye, YAN Hao, LIU Mengting, BAI Zhonghu
    Food and Fermentation Industries. 2024, 50(6): 282-289. https://doi.org/10.13995/j.cnki.11-1802/ts.037494
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    As a universal vector for heterologous expression of foreign genes, plasmids are widely used in synthetic biology.Different plasmid vectors have different copy numbers in cell factories.Rational use of plasmids with different copy numbers can optimize the expression level of target genes and improve biocatalytic efficiency.In response to the limitations of natural plasmid replicon systems, in recent years researchers have developed many new plasmid systems with better performance based on plasmid replication and copy number control mechanisms, significantly improving biocatalytic efficiency.This article reviewed plasmid systems in various microbial cell factories along with plasmid copy number engineering and applications in optimizing biocatalytic efficiency, providing a reference for related research in the field of synthetic biology.
  • Research progress of quorum sensing in fermented foods
    WANG Wenyue, YU Fan, YI Chi, ZHANG Lin, XIAO Ke, FAN Xin, XIAO Junfeng, ZHU Xiaoqing, MU Yang, WANG Chao, ZHOU Mengzhou
    Food and Fermentation Industries. 2024, 50(6): 290-299. https://doi.org/10.13995/j.cnki.11-1802/ts.035890
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    Microorganisms play an important role in fermented foods.As a mechanism to regulate the physiological behavior of microorganisms depending on cell density, quorum sensing (QS) should also be of interest in fermented foods.In recent years, studies have shown that the regulation of quorum sensing in fermented foods is closely related to food quality and flavor.Therefore, this study try to elucidate the definition and classification of quorum sensing molecules (QSMs) and the regulatory effect of quorum sensing on microorganisms and various fermented foods in fermentation systems.Finally, the research and application prospect of quorum sensing in fermented food industry are summarized and prospected, aiming to provide new insights for fermented food industry.
  • Research progress in screening of acetone, butanol and ethanol producing strains with high butanol-tolerant
    DING Huanhuan, HUANG Siyi, ZHOU Qiuxiang, BU Jing, SHI Chaoyue, LI Hanguang
    Food and Fermentation Industries. 2024, 50(6): 300-306. https://doi.org/10.13995/j.cnki.11-1802/ts.036058
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    The fossil fuels as a mainly traditional non-renewable energy sources perform an important role in promoting economic development.However, a serious threat to the ecological environment occurred due to theirs application.Therefore, the research and application of new renewable energy has become an important direction in both industrial and academic worlds.Biobutanol has attracted renew interest in the field of biomass energy because of its environmental friendly and renewable advantages.However, butanol toxicity to the current producing microorganisms limits its accumulation in the fermentation broth, and for this reason the acetone, butanol, and ethanol (ABE) fermentation is of low production, yield and conversion efficiency.Therefore, improvement of butanol tolerance of butanol producing strains is one of the promising ways to enhance the economically competitive of ABE fermentation.This review summarized the principles of different methods, such as various mutagenesis breeding, adaptive domestication strategies, and synthetic biology, to improve butanol tolerance of butanol-producing strains.And we also reviewed its domestic and international research progress.Furthermore, we also discussed the challenges, advantages and disadvantages of those methods in the applications.The results from this review will provide some theoretical and practical references for screening of some higher butanol tolerance of microorganisms.
  • Research progress on noodles processing adaptability of rice and its improving methods
    LIU Xiaoqing, YE Fayin, LEI Lin, CHEN Jia, ZHAO Guohua
    Food and Fermentation Industries. 2024, 50(6): 307-315. https://doi.org/10.13995/j.cnki.11-1802/ts.035055
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    Rice noodles, a traditional staple food in China, are popular because of their smooth taste and convenient cooking.Raw rice has a decisive impact on the quality of rice noodles.Improper selection of rice leads to a high breaking rate, cooking loss, easy adhesion, and other problems.It is a common key core technology for rice noodle processing enterprises to clarify the key quality requirements of raw material processing adaptability and its control methods, which has a great influence on the industry.Based on a brief introduction to the adaptability evaluation of rice noodle raw materials, this paper analyzed the influence of key components of rice raw materials (starch, protein, fat, damaged starch, etc.) and physicochemical properties (gel consistency, gelatinization characteristics, particle size, etc.) on the adaptability of rice noodle processing.The methods of physical modification (heat-moisture treatment, annealing treatment, and superheated steam treatment), ageing, fermentation, use of improvers, combined use of multiple methods, and so on to improve the suitability of rice noodle processing were summarized.The future research focused on rice noodle processing suitability was prospected to provide a reference for the production of high-quality rice noodles from the perspective of raw materials.
  • Research progress of lanthanide coordination polymers in detection of food risk factors
    HUANG Xianqing, FU Yana, GUO Yicheng, LI Yibo, LI Tiange, WANG Tianlin
    Food and Fermentation Industries. 2024, 50(6): 316-322. https://doi.org/10.13995/j.cnki.11-1802/ts.035098
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    Lanthanide coordination polymer is a nano-material with adjustable size and porous network structure, which is assembled by lanthanide metal ions and organic bridging ligands.Lanthanide metal has its own unique[Xe]4fn electronic configuration and similar trapezoidal energy state.Lanthanide coordination polymer has excellent optical characteristics such as narrow emission band, large Stokes shift, long excited state lifetime, and high quantum yield.Therefore, fluorescence sensors based on lanthanide coordination polymer occupy a decisive position in the field of analysis and sensing.In this paper, the fluorescence characteristics and detection performance of fluorescent probes based on lanthanide coordination polymers were reviewed, the application research progress in food risk factor detection was further summarized, and the application demand of lanthanide coordination polymers in food safety detection in the future was put forward and its development trend was prospected, which could provide a reference for the development and practical use of high-performance lanthanide coordination polymer sensors.
  • Research progress of aptasensors for the detection of aflatoxins
    GUO Ge, WANG Tianlin, LI Tiange, HUANG Xianqing, CHEN Yuntang, WANG Jianan, SONG Lianjun
    Food and Fermentation Industries. 2024, 50(6): 323-331. https://doi.org/10.13995/j.cnki.11-1802/ts.035764
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    Aflatoxins are a class of fungal toxins known for their high toxicity and carcinogenic properties, and they are recognized as the most stable mycotoxins in terms of their physical and chemical characteristics.Contamination of aflatoxins in agricultural and animal-derived food products is a severe problem, highlighting the need for the development of rapid and accurate detection methods to safeguard human and animal health.Aptamers, as a novel class of recognition molecules, play a crucial role in the construction of biosensors for food analysis and detection.They possess advantages such as ease of synthesis, modification, high stability, and strong affinity, making them well-suited for these applications.Aptasensors refer to the conversion of the specific recognition process between aptamers and target analytes into detectable physicochemical signals, enabling rapid and precise detection of the target substances.This research content provides an overview of recent advancements in aptasensors for aflatoxin detection, focusing on electrochemical methods, colorimetric assays, fluorescence techniques, Raman spectroscopy, and other approaches.The advantages and limitations of aptasensors in the detection process are discussed, and future prospects for their development are explored.This research content serves as a valuable reference for the development of novel aptasensors for aflatoxin detection.
  • Overview on changes and mechanism of low-temperature plasma sterilization on edible quality of meat products
    QIU Yue, WANG Xuhua, XIE Xuehua, DING Yuting, LYU Fei
    Food and Fermentation Industries. 2024, 50(6): 332-340. https://doi.org/10.13995/j.cnki.11-1802/ts.035256
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    Meat is easy to be contaminated by microorganisms and spoiled during processing and storage.It will cause the loss of commodity value and exert potential safety hazards.Low-temperature plasma is a new mild non-thermal processing technology, which has been widely proven to effectively control food microbial contamination.However, there are few reports that pay attention to the influence of low-temperature plasma treatment on the physicochemical qualities of meat and meat products, such as color, texture, nutritional components, and the interaction between these physicochemical qualities.Therefore, this article reviewed the effects of low-temperature plasma treatment on the color, tenderness, and flavor of meat in recent years, and focused on the meat lipid oxidation, protein degeneration, and the mechanism of low-temperature plasma treatment on the quality of meat, promoting the application of low-temperature plasma technology in the processing and storage of meat and meat products.
  • Research progress on functional properties of basil seed gel and its application in food
    ZHANG Jiamei, PENG Xiuwen, XING Ke, LIU Shuping, SHI Changbo, LIU Xiaofei
    Food and Fermentation Industries. 2024, 50(6): 341-349. https://doi.org/10.13995/j.cnki.11-1802/ts.035076
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    Basil (Ocimum basilicum) seed gum is a gel-like substance formed by basil seeds after absorbing water and expanding.It has special physical and chemical properties.As an emerging plant hydrocolloid, it has gradually attracted more and more attention in the field of food and has a broad development prospect.In this paper, the extraction, purification, and drying methods of basil seed gum were summarized.This paper introduced the main functional characteristics of basil seed gum, including gelatinability, emulsifying stability, interfacial tension, foaming property, and other properties, as well as the application of basil seed gum in food, such as food preservation, nano system, protein gel, dairy products, frozen food, and other fields.Finally, the existing problems and future research directions in this field were pointed out to provide a theoretical reference for expanding the application of basil seed gum in the food industry.
  • Research progress of salt reduction strategies
    XIANG Fang
    Food and Fermentation Industries. 2024, 50(6): 350-358. https://doi.org/10.13995/j.cnki.11-1802/ts.035285
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    Chronic non-communicable diseases (NCDs) such as hypertension, cardiovascular, and cerebrovascular diseases have become the leading risk factor threatening human beings, and reducing salt intake is considered to be one of the most economical prevention methods.This paper firstly expounded the necessity of global salt reduction, secondly introduced the mechanism of human saltiness perception, and then reviewed the current salt reduction measures from different research perspectives, such as alternative salt, salty peptides and salt-enhancing peptides, other salt-enhancing substances, human multi-sensory synergy, optimization of the salt structure, optimization of food structure, high-tech processing technology, etc.Finally, the paper summarized the application prospects and challenges of each measure.This review can provide a theoretical reference for the food industry to reduce salt consumption.
  • Effect of partial coalescence of fat globules on quality of ice cream
    CHEN Xue, LIU Lizeng, LIU Aiguo, JIN Huajin, XU Ying, XU Jun
    Food and Fermentation Industries. 2024, 50(6): 359-366. https://doi.org/10.13995/j.cnki.11-1802/ts.034920
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    Ice cream is a complex food colloid system and is different from ordinary emulsions, its emulsion is required to be stable under static conditions.With the decrease in temperature, the ice cream formed the appropriate proportion of solid fat during the ageing process.During the beating and freezing, the partial coalescence mediated by fat crystals formed the three-dimensional structure, which was conducive to the formation of the sensory quality and structural characteristics of ice cream.Different compositions, external environments, and processing methods of ice cream will affect the adsorption of protein on the surface of the fat sphere and the change of the crystallization characteristics of the fat sphere, resulting in the degree of partial coalescence of the fat sphere, and further affect the texture of the ice cream.Therefore, it is necessary to control the agglomeration of fat pellets in the process of ice cream production.This paper reviews the mechanism of emulsion instability and the effects of emulsifier, fat, protein, shear rate, and processing methods on the partial coalescence of fat globules and the partial coalescence of fat globules as one of the key factors affecting the quality of ice cream.
  • The effects of ferulic acid on the apoptosis and autophagy-related pathways in CT-26 cells
    CHEN Shanbin, ZHAO Dong, LUAN Chunguang, QIAO Zongwei, ZHENG Jia, ZHANG Qiang, FENG Zheng, WANG Deliang
    Food and Fermentation Industries. 2024, 50(6): 367-371. https://doi.org/10.13995/j.cnki.11-1802/ts.036869
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    This study aimed to investigate the specific mechanism of action of the phenolic acid compound ferulic acid. The impact of ferulic acid on cell physiological activity was investigated by using its effects on CT-26 cell autophagy, apoptosis, cell proliferation, and migration as evaluation methods. This study provides experimental data and theoretical basis for the specific efficacy of the active ingredient ferulic acid in traditional Chinese medicine.Colon cancer cell line CT-26 was treated with different concentrations of ferulic acid (FA) to study whether ferulic acid could inhibit CT-26 cell.Within a certain concentration range, ferulic acid could inhibit the proliferation of CT-26 cells, slightly increase the level of autophagy, and inhibit the migration of CT-26 cells to a certain extent.In addition, ferulic acid could promote the cleavage of caspase-3 protein into cleaved caspase-3 protein, and then regulated the proportion of apoptosis Bcl-2 and Bax, so as to promote the apoptosis of colon cancer cells and protect the normal physiological activities of the body.Ferulic acid may inhibit tumor activity and promote cancer cell apoptosis by promoting autophagy and regulating apoptosis pathway bcl-2.The results provided experimental evidence for the bioactive substance of ferulic acid in Chinese herbal medicine.
  • Research on the fermentation of Pu-erh tea through inoculation with Saccharomyces cerevisiae
    LI Ruoyu, WANG Teng, LIU Kunyi, BO Nianguo, WANG Qi, CHEN Qiuyue, ZHAO Ming
    Food and Fermentation Industries. 2024, 50(6): 372-378. https://doi.org/10.13995/j.cnki.11-1802/ts.036970
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    To improve the quality of Pu-erh tea, Saccharomyces cerevisiae P002 was inoculated in sun-dried tea leaves to enhanced fermentation of Pu-erh tea.Results showed that the scores of aroma, sweetness, and thickness increased, while the scores of acidities decreased in sensory evaluation.The contents of tea polyphenols, thearubigins, and soluble sugar were significantly higher than those of traditional natural fermentation and other stages of enhanced inoculation fermentation (P<0.05).The contents of gallocatechin, catechin, epicatechin, catechin-3-gallate, taxifoliol, myricetin, luteolin, kaempferol, ellagic acid, caffeine, and theophylline were significantly higher than those of traditional natural fermentation (P<0.05).The fungus internal transcribed spacer (ITS) amplicon sequencing found that although S.cerevisiae P002 become the dominant fungus in enhanced fermentation and the microbial communities in enhanced fermentation were changed.To be specific, the relative abundances of Saccharomycetales were higher in enhanced fermentation and the relative abundances of Eurotiales, Helotiales and Pezizales were lower in natural fermentation.The number of fungal colonies in the control group was 4.9×104 CFU/g and those in S1 was 7.8×105 CFU/g.Therefore,enhanced fermentation by inoculating S.cerevisiae P002 changed the characteristic components of tea through the synergistic effect with other microorganisms, to improve the sensory quality of Pu-erh tea.
  • Comparative study on chemical composition of Zhuyeqing formula before and after Fermentation using ultra performance liquid chcromatography-high resolution mass spectrum metabolomics technology
    YU Huixin, ZHANG Xin, YUAN Maosen
    Food and Fermentation Industries. 2024, 50(6): 379-388. https://doi.org/10.13995/j.cnki.11-1802/ts.036994
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    This study aimed to explore the effect of fermentation by intestinal probiotics on medicinal and edible in Zhuyeqing formula.In this study, ultra performance liquid chcromatography-high resolution mass spectrum was applied to detect the changes of chemical compositions in Zhuyeqing formula before and after fermentation.The data obtained by high-resolution non-target metabolomicswere then subjected to PCA, PLS-DA, and OPLS-DA analysis.Additionally, the potential targets and action mechanisms of the chemical components, which were significantly increased via fermentation, were investigated based on the network pharmacology method.Based on the accurate mass measurements, retention time, molecular formula, mass/charge ratio, and mass fragmentation behaviors of the compounds in the database, a total of 46 compounds were identified and characterized in Zhuyeqing formula.91 differential metabolites from positive and negative ion mode, which were mainly flavonoids, were identified by high-resolution non-target metabolomics.In addition, 70 new chemical components were produced in lactic acid bacteria fermentation (P<0.05).The results of network pharmacology analysis showed that the main targets of the components of Zhuyeqing fermentation broth were significantly enriched in the signaling pathways related to blood vessels, nerve receptors, inflammation, and so on.
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基本信息
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: Chi Cheng
Associate Editor-in-chief: Su Yao
Editor-in-charge: Yongjie Yao, Xin Li, Ye Li, Yawei Chen, Rui Li, Ling Dong
Editor: Xintian Wang, 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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