Bidirectional promoters (BDPs) are defined as promoters possessing an opposing transcription site within 7-25 bp of both the right and left ends of the transcription start site of the promoter.BDPs serve as gene elements that coordinate the expression of different genes, and can lead to the inactivation of both genes if a single side of the element is compromised, thereby facilitating co-regulation.However, there is a lack of efficient and rapid methods for screening highly active BDPs in prokaryotes.In this study, a method was developed to rapidly screen for highly active BDPs in prokaryotes.Based on previous laboratory work, the active probe vector p19BDP for rapid BDP screening on plates was developed.Finally, two highly active BDPs from Escherichia coli and one from Corynebacterium glutamicum, each with heterozygous -10 or -35 regions, were identified.Subsequently, seven symmetrical libraries were developed to identify eight highly active BDPs exhibiting bilateral activity in C.glutamicum.Fluorescence detection confirmed that these eight promoters also functioned bidirectionally in E.coli.The selected BDPs were utilized for the production of mevalonate (MVA) in E.coli.Compared to the T7 promoter induced with 0.5 mmol/L isopropyl-beta-D-thiogalactopyranoside, BDP-W6 expressing genes on both sides achieved a similar MVA yield to the control strain at 24 hours (19.8 mg/L).At 48 hours, the MVA yield reached 72.6% of the control strain’s yield, totalling 32.2 mg/L.This study outlines a research methodology for the large-scale screening of BDPs and confirms their effectiveness.Compared with the induced expression of the T7 promoter, the bidirectional high-activity expression of BDPs is more economical.

The purpose of this paper was to optimize the enzymatic hydrolysis conditions of yeast extract (YE) prepared by brewer’s yeast G03H8, analyze the properties of G03H8 yeast extract (GYE), and provide a technical reference for its application in the field of food and condiments.Results showed that the optimal enzymatic hydrolysis conditions were as follows:snail enzyme addition of 1% (mass fraction), wall-breaking enzyme enzymatic hydrolysis time of 6 h, neutral protease addition of 1% (mass fraction), neutral protease enzymatic hydrolysis time of 20 h, 5′-phosphodiesterase addition of 0.06% (mass fraction), and 5′-phosphodiesterase enzymatic hydrolysis time of 8 h.The umami intensity of GYE prepared under optimal conditions was 9.33±0.08.Sensory evaluation and electronic tongue analysis showed that the umami of the aqueous solution was prominent, and the umami intensity was significantly higher than that of the commercially available products.The composition analysis of taste nucleotides and free amino acids showed that the contents of 5′-guanylate and umami amino acids were the highest, with taste activity value values of 335.22 and 97.62, respectively, and monosodium glutamate (MSG) equivalent values of 36.29 g MSG/g.The analysis of volatile flavor compounds showed that the types and contents of important volatile compounds were higher than those of the commercially available products FA62 and PK002, the main volatile compounds were phenylethanol with a relative content of 2 022.70 μg/kg, which was rose-scented, and the relative content of pyrazines was 866.41 μg/kg, which showed the aroma of barbecued meat.The YE prepared in this experiment has outstanding umami taste and pleasant smell, and has potential application value in the field of food condiments.

Nanostructured lipid carriers (NLC) can prevent the exposure of citral to an acidic environment and can inhibit the undesirable degradation of citral in acidic beverages.To investigate the ameliorative effect of NLC on citral degradation in acidic beverages, hydrogenated lecithin (HPC) and sunflower phospholipid (PC) were compounded with Spectrum 65 as surfactant and diethylstearic glycerol, medium-chain triglycerides and citral as lipid phase, two NLCs were prepared for basic characterisation and scanning electron microscope (SEM) analysis.To study the effect of the two NLCs on the beverage system, a blank group, a citral group, a HPC group, and a PC group were set up.The quality of the beverages stored at 4, 25, and 37 ℃ for 45 days was compared. Results showed that both NLCs were capable of inhibiting the degradation of citral in beverages, and HPC-NLC had better stability (particle size 145.5 nm, polydispersity index 0.216, Zeta potential -56.8 mV), the relative turbidity of the corresponding system at 4 and 25 ℃ was basically maintained above 90%, and the system pH was maintained in the range of 3.37 to 3.57, with better sensory quality.There were some correlations between sensory scores and pH, turbidity and relative turbidity.HPC-NLC showed higher stability in acidic beverages and better inhibition of citral degradation, providing a reference for the application of NLC and citral in the beverage industry.

This study established a mouse model by gavage with different aging time Baijiu (0 year, 3 years, and 10 years), alcohol, and water.The biological functions of these Baijiu were evaluated by phenotypic, biochemical, pathological, and behavior analysis.In addition, the immune status of the hippocampus was investigated by using real-time fluorescence quantitative polymerase chain reaction (PCR) combined with Western blot and immunofluorescence analysis.Results showed that chronic excessive intake of both Baijiu and ethanol caused liver injury in mice.Compared with the fresh Baijiu and ethanol groups, the aged Baijiu group had lower degree of liver injury, a shorter drunkenness time, and a higher sugar preference.In addition, the aged Baijiu can shorten the immobility time under forced swimming stress conditions and increase the exercise distance in the open field test.The aged Baijiu intervention induced a significantly lower degree of inflammatory response in hippocampal tissue than fresh Baijiu and ethanol interventions.This study provides a theoretical basis for the mining of bioactive compounds in aged Baijiu and establishes a technical platform for the exploration of the health value of traditional fermented foods.

This study aimed to elucidate the antibacterial mechanism of Litsea cubeba ethanol extract (LCEE) and explore its potential application in food preservation.This investigation involved a comprehensive analysis of the antibacterial activity of LCEE, focusing on its effects on cell wall-membrane damage, decrease in energy substances, and morphological changes observed through electron microscopy, using Escherichia coli as the model organism.Additionally, the effectiveness of LCEE in fish preservation was assessed through experimental trials.Results revealed that LCEE possessed significant antibacterial activity against a variety of foodborne pathogens.LCEE caused continuous leakage of intracellular ions, proteins, nucleic acids, and alkaline phosphatase by damaging the bacterial cell walls and membranes, and caused a significant decrease in intracellular ATP levels.The surface of cell treated with LCEE showed wrinkles collapses and holes, and the leakage of cell contents led to the emergence of a large number of intracellular hollow cavities.Furthermore, the use of LCEE has been shown to enhance the water holding capacity of fish during storage, delay discoloration, and control the increase of total volatile basic nitrogen levels, total colony counts, and coliform counts, as well as extend the shelf life of fish for more than 2 days.In conclusion, the discovery of LCEE has further enriched the antimicrobial constituents of Litsea cubeba fruits, which inhibit the growth of Escherichia coli through multiple mechanisms, with promising results in food preservation.

As a non-thermal processing method, frozen ball milling has the advantages of environmental protection, safety, and controllability, and plays an important role in improving starch-based foods in actual production.To investigate the effects of frozen ball milling treatment on the structure and physicochemical properties of buckwheat starch, buckwheat starch was treated with different ball milling time, with the usage of scanning electron microscopy, fast viscometer, infrared spectrometer, rheometer, and other instruments, aiming to analyze the change of the properties of buckwheat starch before and after the ball milling treatment.Results showed that the starch granules were damaged after ball milling, and the phenomenon of agglomeration and clumping appeared, which was manifested in the obvious increase in particle size.In terms of physicochemical properties, the water absorption capacity, cold water solubility, and swelling degree were elevated to different degrees.The infrared and X-diffraction results showed that the short-range ordered structure was destroyed, the starch granule state was shifted from ordered to disordered, the polarized cross characteristic disappeared, and the starch crystallinity was reduced from 24.75% to 4.49%.Thermodynamically, the thermal stability and cold paste stability of buckwheat starch after ball milling treatment was better than the original starch.With the growth of ball milling time, the enthalpy of buckwheat starch decreased significantly, and its storage modulus and loss modulus were reduced.This study shows that frozen ball milling treatment can regulate the properties of buckwheat starch and provides a theoretical basis for the deep processing of starch.

Oyster sauce is easily contaminated by microorganisms in the air during the process of using and storing the oyster sauce after opening the lid, resulting in the deterioration of the quality of oyster sauce.To investigate the microorganisms in the deteriorated oyster sauce and their influence on the quality of oyster sauce, this study was conducted to isolate, purify, and identify the spoilage bacteria in the finished deteriorated oyster sauce and to determine the changes of total protease, α-amylase, moisture, protein, volatile salt nitrogen, amino acid nitrogen, total acid, and sugar before and after the deterioration of five oyster sauces.Results showed that the microorganism that caused the deterioration of oyster sauce was Aspergillus chevalieri.After the deterioration of oyster sauce, the activities of amylase and total protease increased significantly, with maximum increases of 165% and 121%, respectively, the moisture content, total acid, amino acid nitrogen, and volatile salt nitrogen content showed an overall trend of increase, with the maximum increases of 6.79%, 39.27%, 71.43%, and 300%, respectively.The content of sucrose, reducing sugars, and proteins showed a decreasing trend, with the maximum decreases of 55.95%, 71.69%, and 29.64%, respectively.The overall morphology of oyster sauce contaminated by Aspergillus chevalieri will be changed to some extent, and the content of nutrients will also be reduced.

Four kinds of extract were prepared by hot water and ethanol extraction methods, used untreated dried and steamed dried flower buds of daylily as raw materials, determined and compared the differences of nutrient composition, monosaccharide, and amino acid composition.This study was conducted by using an electronic nose, electronic tongue, and gas chromatography-ion mobility spectrometry (GC-IMS) technique combined with multivariate statistical methods to analyze the changes of volatile flavor substance and sensory quality of different concentrations of the daylily extracts.Results showed that there were significant differences in total sugar, reducing sugar, polyphenols, titratable acids, and other nutritional components among the four extracts of daylily (P<0.05).The total sugar content was higher, ranging from 47.9 to 64.4 g/100 g, the polyphenol content was between 0.15 and 0.50 g/100 g, and the flavonoid content was between 0.06 and 0.20 g/100 g.Further analysis was conducted on the types and contents of monosaccharides and amino acids in the daylily extract, and it was found that the total amount of fructose, glucose, sucrose, and maltose was the highest in the fresh dry alcohol extract, at 40.98 g/100 g.The content of 17 amino acids was the highest in the fresh dry water extract, reaching 1.585 g/100 g.The electronic nose indicated that the extract of daylily was rich in aromatic substances, nitrogen oxides, and inorganic sulfur compounds.The intensity of taste varie greatly among electronic tongues, with the sweetness value of the four types of daylily extract being the highest at a concentration of 5 g/L.A total of 34 organic compounds were identified by GC-IMS and 17 key characteristic markers were further identified for distinguishing the flavor profiles of the four daylily extracts through principal component analysis and variable importance projection analysis.The results showed that the 100 g/L concentration of the freshly dried daylily extract was well-received and scored best in sensory evaluations, which was consistent with its flavor results, and could be further used in the development of new products of daylily.

The complex pore structure inside determines the macroscopic drying characteristics and drying quality of Cistanche.To obtain controllable quality of Cistanche products, scanning electron microscope was used to observe the cell morphology of the surface, the section, and the inner pulp under different temperature and section thickness, and explore the microstructural changes of cell equivalent diameter, roundness, elongation, and tightness of Cistanche.Results indicated that the cell shrinkage at the surface and section of Cistanche in hot wind drying was great, and the cell area, circumference, and equivalent diameter were both smaller and similar compared with the fresh samples, the elongation and roundness were not consistent and not obvious, and the tightness increased.The degree of cell shrinkage on the pulp surface was relatively small, but the trend of microscopic cell parameters was consistent with the gold edge.Compared with the inner flesh and the inner flesh, the area, circumference, and equivalent diameter of the inner flesh were much larger than the inner diameter.After the drying, the cells shrank in a higher proportion, the variation of the parameters was more obvious, and the inner and outer flesh was irregular.The morphology of Cistanche cells was uniform at drying temperature of 80 ℃ and slice thickness of 4 mm.These results may provide experimental data for the development of hot wind drying process for Cistanche.

Streptococcus thermophilus is an important starter culture widely used in dairy fermentation.Most S.thermophilus strains originating from milk can not use the galactose moiety of lactose, resulting in high galactose content in fermented milk.In this study, S.thermophilus IMAU20153 which was known to have good fermentation characteristics, was treated by using the chemical mutagen agent N-methyl-N′-nitro-N-nitrosoguanidine (NTG), which can be metabolize galactose, and used for the industrial production of fermented milk with low levels of galactose.S.thermophilus IMAU20153Y, which can metabolize galactose, was screened by comparing the enzyme activity assays, fermentation time and sequencing.HPLC analysis demonstrated that S.thermophilus IMAU20153Y enhanced ability to utilize lactose and galactose, leading to increased lactic acid.These findings offer new insights on the development and application of fermented milk with low levels of galactose.

To investigate the anti-inflammatory activity of pH-responsive polyphenol delivery systems, zein-phlorotannin (PTN)-carbon quantum dots (CQDs) nanoparticles were constructed by loading PTN into zein-CQDs nanoparticles.Zein-PTN-CQDs-Fe^Ⅲ nanoparticles were further prepared by adding tannic acid and Fe³⁺ based on zein-PTN-CQDs nanoparticles.The pH-responsive release characteristics and anti-inflammatory activity of the nanoparticles were explored through experiments on polyphenol release in vitro, cell toxicity, cell apoptosis imaging, anti-inflammatory properties, and reactive oxygen species (ROS) detection.Results showed that the addition of CQDs effectively reduced the particle size and increased the encapsulation efficiency.pH-responsive polyphenol-metal coating networks were formed on the surface of zein-PTN-CQDs nanoparticles through the combination of tannic acid and Fe³⁺.The release rates of PTN-CQDs-Fe^III nanoparticles under acidic conditions of pH 6.2, 5, and 4 were 78%, 89%, and 96%, respectively, significantly higher than those under neutral conditions (28%), exhibiting sustained release and pH-responsive characteristics.For lipopolysaccharide-stimulated RAW 264.7 cells, zein-PTN-CQDs-Fe^Ⅲ nanoparticles significantly reduced ROS production and exhibited superior inhibition of pro-inflammatory factors (IL-1β, IL-6, and TNF-α) and promotion of anti-inflammatory factors (IL-10 and prostaglandin E2) compared to the PTN group and zein-CQDs-Fe^Ⅲ group.

Addressing the challenges of low brine penetration efficiency and poor product quality in the production of marinated duck legs, this study incorporated ultrasonic-assisted tumbling technology into the curing process to examine its impact on product quality.The effects of various ultrasonic treatment time (0, 5, 10, 15, and 20 min) on marinating absorption efficiency, salt content, water retention, and tenderness were investigated to elucidate the influence of ultrasonic-assisted tumbling curing on the marinating efficiency and quality characteristics of duck legs meat.The findings found that ultrasonic treatment significantly increased the marinating absorption rate of duck legs by 4.25% (P<0.05), with the 20 min treatment group reaching a level of 11.08%.The salt content after marination was significantly increased from 1.90 g/100 g to 2.42 g/100 g and the brightness (L^*) and yellowness (b^*) values of the duck legs were significantly affected (P<0.05).The 15 and 20 min treatments notably reduced the cooking loss of duck legs meat from 25.94% to 21.43%.(P<0.05).Ultrasonic treatment also significantly decreased shear force and hardness (P<0.05).Concurrently, the content of free fatty acids in the ultrasonic treatment groups was significantly lower than that of control group (P<0.05).In summary, ultrasonic-assisted tumbling marination can be used as a potential technology to increase the marinating efficiency and improve the edible quality of duck legs meat.

The antibacterial activity of Tengchong turmeric essential oil against Streptococcus mutans was investigated to explore its main active components and potential mechanism of action.The major components of the essential oil were analyzed by gas chromatography-mass spectrometry combined with Kovats retention index.S.mutans was treated with different concentrations of essential oil.The changes in its microscopic morphology, surface charge, membrane integrity, and electrical conductivity were observed before and after treatment.Results showed that the major components of turmeric essential oil were α-curcumene, α-zingiberene, β-bisabolene, β-sesquiphellandrene, ar-turmerone, turmerone, and β-curcumin.The minimum inhibitory concentration (MIC) of essential oil against S.mutans was 0.25 mg/mL and the minimum bactericidal concentration (MBC) was 0.5 mg/mL.After adding turmeric essential oil with the minimum inhibitory concentration to the culture medium, the growth of S.mutans was completely inhibited.The cell membranes of some bacteria were ruptured, intracellular substances flowed out, the surface charge decreased, and some S.mutans cells were damaged.The electrical conductivity showed a relatively higher increasing trend at 0-4 hours and increased more slowly at 4-8 hours.However, after adding turmeric essential oi with the minimum bactericidal concentration to the culture medium, the growth of S.mutans had stagnated and even been killed.The cell clusters were adhered together, the stability of the bacteria became worse, all the cell membranes of the bacteria were destroyed, and the ions inside the cells were released to the external environment of the bacteria.The significant increase in electrical conductivity led to cell death.Compared with the control group, turmeric essential oil has the effect of inhibiting S.mutans.The research results provide an important reference basis for the prevention and treatment of dental caries with turmeric essential oil.

Tannase is a biocatalyst with high performance for hydrolyzing tannin substances.It has been widely used in various industries such as food, beverage, and medicine.As an important microorganism for producing tannase, Aspergillus niger needs to further increase enzyme production through the breeding of high-yield strain and the optimization of fermentation process to meet the growing demand for industrial applications.In this study, the optimal conditions for atmospheric room temperature plasma (ARTP) mutagenesis in original strain Aspergillus niger LH were 3×10⁶ CFU/mL spore concentration, 100 W output power, 10 L/min flow rate of the carrier gas, 2 mm distance, and 240 s exposure time.Plate colorimetric analysis revealed that 49 mutants displayed large color-changing circle.According to shake flask fermentation, mutant LH2301 possessed the highest enzyme activity and stable enzyme production.The tannase activity reached 2.292 U/mL, 2.27 times higher than the original strain.Through orthogonal experiments, the optimal cultivation conditions were 5 g/L glucose, 21 g/L yeast extract powder, 4.0 initial pH, 3.5% inoculation amount, and 20 g/L tannic acid.The enzyme activity of the mutant strain could be increased to 6.105 U/mL.Finally, the tannase produced from the mutant strain was investigated.Its molecular weight was 90 kDa.When the temperature was at 40-50 ℃ and pH 3.0-5.0, the enzyme exhibited well catalytic activity.The optimal temperature for this enzyme was 50 ℃ and the optimal pH was 4.0, metal ions Ca²⁺, K⁺, and Al³⁺ played a role in promoting enzyme activity.Our research expands the enzyme library resources of tannase and provides technical support for industrial application.

This study investigated the effects of camel milk on the anti-inflammatory and immune functions of mice through plasma metabolomics and enzyme-linked immunosorbent assay (ELISA) analysis.A total of 32 ICR mice were randomly divided into two groups,including a camel milk group and a control group.The mice were orally administered 10 mL/kg body weight of camel milk or distilled water daily for 28 days.After the administration period, liver and blood samples were collected.Inflammatory markers in the mice were measured using ELISA, and non-targeted metabolomics of serum metabolites was conducted using liquid chromatography-tandem mass spectrometry (LC-MS/MS), followed by analysis of the results.Results demonstrated that camel milk administration elevated the levels of interleukin 6 (IL-6), secretory immunoglobulin A (sIgA), interleukin 1β (IL-1β), and interferon γ (IFN-γ), while reducing tumor necrosis factor-α (TNF-α) levels in the liver of mice.A total of 207 differential metabolites were identified between the two groups, with 201 metabolites significantly upregulated and 6 significantly downregulated in the control group.Among these differential metabolites, lipid metabolites such as lysophosphatidylcholine (LPC) accounted for the majority, and these metabolites were significantly enriched in pathways including pyrimidine metabolism and the tricarboxylic acid (TCA) cycle.These findings suggest that camel milk may exert its anti-inflammatory effects in mice by modulating lipid metabolism, pyrimidine metabolism, and the TCA cycle.The results provide valuable data for the functional development and utilization of camel milk.

In this paper, casein (CN) and sodium alginate (SA) were chosen as matrix and the interaction between CN or CN-SA and curcumin (Cur) was analyzed by fluorescence analysis.The microcapsules of casein-curcumin (CN-Cur) and casein-sodium alginate-curcumin (CN-SA-Cur) complexes were prepared by spray drying.The properties of the complexes were analyzed, and the antioxidant properties of the complexes were investigated.Results showed that compared with the single CN, CN-SA had a higher binding affinity for Cur, and when the volume ratio of CN to SA was 5∶5, the binding constant could reach 10⁴ L/mol, and CN-SA was bound to Cur by van der Waals force and hydrogen bond mainly.The addition of SA reduced the degree of wrinkles on the surface of the CN-Cur microcapsules.When the volume ratio of CN to SA was 5∶5-4∶6, the complexes existed uniform micron spherical particles.The CN-SA-Cur composite had higher thermal stability than CN-Cur.In addition, the addition of SA improved the solubility and emulsification of CN-Cur.The ABTS cationic radical scavenging activity of Cur was significantly enhanced by CN-SA loading.The results of this study could provide references for the application of CN-SA composite system in Cur delivery.

Pullulanase is a crucial enzyme in the starch sugar industry, significantly influencing the enzymatic production of high-glucose syrups.The varying industrial application properties of pullulanase PulA and glucoamylase at acidic pH levels impact the quality and efficiency of this process.In this study, directed evolution was utilized to derive the pullulanase PulA mutant, N9.Optimal conditions for mutant N9 were determined to be at 60 ℃ and pH 4.5, with the enzyme retaining over 95% activity at 65 ℃, and 96% and 85% activity at pH 4.3 and 4.0, respectively.When combined with currently-used industrial glucoamylase preparation for high-glucose syrup production, a formulation of 25 U/g N9 and 125-150 U/g glucoamylase in a 30% liquefied starch, subjected to saccharification at 61-65 ℃ and pH 4.0-4.3 for 24 h, yielded a maximum glucose equivalent value of 97.51%, an increase of 1.73% compared to the control.Consequently, the enhanced enzymatic properties of mutant N9 demonstrate substantial potential for improved efficiency and productivity in the starch sugar industry.

This study delved into the flavor enhancement of low-salt (120 g/L) sparse fermentation soy sauce.The study was conduccted by employing pre-inoculation with Zygosaccharomyces rouxii (5 days) followed by subsequent inoculation with Wickerhamomyces anomalus (15 days), alongside a gradient heating fermentation process.Results indicated that the sequential addition of the two yeasts during the fermentation of low-salt liquid soy sauce combined with the gradient heating process enhanced the microbial activity, reduced the rate of pH decrease, and slowed down the rancidity process in the low-salt fermentation.At the same time, fermentation process enhanced the aroma and flavor of the soy sauce, as evidenced by an increase in the content of acetic acid, lactic acid, and free amino acids.In addition, by increasing the content of 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone (HEMF), ethyl acetate, and ethyl palmitate, the flavor of the soy sauce was enriched, and it had a stronger soy sauce and fruity-floral aroma.The sensory evaluation results indicated that the test sample possessed superior overall flavor when compared to the control sample that underwent gradient heating fermentation.Therefore, this study showed that the sequential addition of the original ester-producing yeast strains screened from fermented soy sauce was beneficial to the flavor enhancement of low-salt liquid fermented soy sauce, providing a new process idea for the development of healthy reduced-salt soy sauce products.

This study conducted a comparative analysis of the polyphenol content differences in Cabernet Sauvignon varietal wines from the same winery in the eastern foothills of Helan Mountain across different vintages.Based on this, it explored the feasibility of using phenolic acids, flavonols, and flavan-3-ols metabolites for vintage identification of wines.A total of 18 wine samples from six vintages (2018-2023) were collected from a winery in the Yongning region of Helan Mountain’s eastern foothills.The contents of phenolic acids, flavan-3-ols, and flavonols in the wines were monitored and analyzed.Fisher’s linear discriminant analysis was employed to construct a vintage identification model based on these phenolic compounds.The results indicated significant differences in the 21 phenolic acids, 6 flavan-3-ols, and 10 flavonols across different vintages.In new wines, the contents of flavan-3-ols and hydroxycinnamic acids were lower, while the content of flavan-3-ols was higher compared to older wines.Using Fisher’s linear discriminant analysis method, vintage identification models based on phenolic acids, flavan-3-ols, and flavonols were constructed, with an accuracy rate exceeding 94.4% for each.Therefore, accurate identification of wines from the same origin across different vintages can be achieved based on any one of the phenolic acid, flavan-3-ol, or flavonol components in the wine.

This study evaluated the changes in sprout length, dry matter loss, and protein nutritional quality during the 72-hour germination process of oats, as well as the impact on the functional components including total phenols content, soluble dietary fiber, and γ-aminobutyric acid (GABA) levels in germinated oats. Results showed the steady rise in both sprout length and dry matter loss rate during germination, culminating in a sprout length of 8.09 mm and a 15.13% reduction in dry matter loss after 72 hours.At the 48-hour germination, the amino acid nitrogen content in the oat sprout powder was the highest, improving significantly by 2.9 times (P<0.05).This period also corresponded with a 31% enhancement in protein solubility and a marked escalation in the total essential amino acid content from 37.88 mg/g to 54.54 mg/g (P<0.05).The proportion of soluble dietary fiber in total dietary fiber increased from 45% to 58%.There was a notable improvement of 33% and 65% in the levels of GABA and total phenols, respectively.Additionally, the phytic acid content was significantly declined from 1.79% to 0.47% (P<0.05).Moreover, the content of each essential amino acid exceeded that found in milk and eggs, with the AAS score exceeding the WHO/FAO standard pattern for all essential amino acids except Met, and the CS score approaching or exceeding that of egg protein.In summary, germination treatment substantially enhances the nutritional value of oats by enriching essential amino acids, total phenols, soluble dietary fiber, GABA, and other health-promoting components, thereby improving their nutritional worth.

This study aimed to study the effects of post-mortem rigidity on the edible quality and flavor of Turpan black sheep.The longissimus dorsi muscle of Turpan black sheep was stored at 15 ℃ for 2, 6, 12, 24, 36, and 48 h, and the food quality characteristics during postmortem rigidity were determined.Gas chromatography-ion migration spectrometry (GC-IMS) combined with a multivariate statistical method was used to analyze the volatile flavor substances of Turpan black mutton during post-mortem rigidity.Results showed that the moisture content continued to decrease with the extension of postmortem time.The pH value decreased first and then increased, and the difference was not significant at 12 h, 24 h, and 36 h after slaughter, and the pH value dropped to 5.5.The shear force increased first and then decreased, and the maximum shear force was 65.76 N at 12 h.The cooking loss increased significantly with the extension of post-slaughter time, and the cooking loss was the least at 2 h.The brightness (L^*), redness (a^*), and yellowness (b^*) of mutton showed an increasing trend with the extension of post-slaughter time.A total of 52 volatile flavor compounds were identified in different periods, including 16 aldehydes, 16 alcohols, 11 ketones, 4 esters, 2 alkanes, 2 acids, and 1 benzene compound.The results of fingerprint and principal component analysis showed that there were differences in flavor substances at different time after slaughter, and the flavor substances were similar at 12, 24, and 36 h after slaughter, while the richness of flavor substances was different at 2 h, 24 h, and 48 h after slaughter.Three key flavor substances [P<0.05 and variable importance in projection value (VIP)>1] were identified by orthogonal partial least squares discriminant analysis combined with variable importance in projection value, which were heptaldehyde-M, 1-hexanal-D, 2-butanone, and 3-hydroxy-M, respectively.The results provided theoretical basis for the edible quality and flavor substances of Turpan black sheep during the process of maturation.

The extraction process of selenium-enriched soybean protein was studied by traditional alkali extraction method, ultrasonic assisted method, and pulsed electric field assisted method, respectively.The law and mechanism of increasing the extraction efficiency of selenium-enriched soybean protein by physical field treatment were explored by mass transfer kinetic model.Ultrasound and pulsed electric fields promote protein dissolution through cavitation bubbles and electroporation effects, which in turn increase the extraction rate constant in the rapid extraction phase.Under the optimal conditions, the protein extraction amount of the three extraction methods reached equilibrium at 120, 60, and 90 min, respectively.The selenium-enriched soybean protein extraction rates of ultrasonic and pulsed electric field assisted extraction were 57.1% and 34.7% higher than those of traditional alkali extraction, respectively.And the ultrasound-assisted extraction of the protein had the highest total selenium content of 2.57 mg/kg.The structural properties of ordinary/selenium-enriched soybean proteins obtained by the three preparation methods were further analyzed.Results showed that ultrasound and pulsed electric field increased the fluorescence intensity and the surface hydrophobicity of the proteins, while selenium was opposite.The physical field treatment significantly increased the free sulfhydryl content and reduced the total sulfhydryl content.The contents of total amino acids and essential amino acids increased significantly.The secondary structure was altered (significantly increased α-helix and β-turn contents, reduced β-sheet contents), but no significant effect of selenium was observed on secondary structure.

Immobilized enzymes have good stability and reusability compared to free enzymes and can be used for rapid screening of enzyme inhibitors.In this study, a novel immobilized α-glucosidase 3-MPBA/AG@aZIF-7/PDA was synthesized and characterized.In addition, Ile-Tyr-Gly (ITG, non-competitive inhibitory peptide) and Cys-Tyr-Gly (CTG, competitive inhibitory peptide) were used as adsorption models to study the adsorption properties of 3-MPBA/AG@aZIF-7/PDA.Results showed that the adsorption capacity of 3-MPBA/AG@aZIF-7/PDA for ITG and CTG was 191.06 mg/g and 129.50 mg/g, respectively, under the optimized adsorption conditions.The adsorption kinetics and adsorption isotherm studies indicated that the adsorption of both ITG and CTG by 3-MPBA/AG@aZIF-7/PDA conformed to the proposed one-stage adsorption kinetic model, which was mainly a physical adsorption process, and the adsorption process conformed to the Langmuir isothermal adsorption model that was dominated by the adsorption of monomolecular layers.Moreover, it was found that the immobilized enzyme could efficiently isolate the AG inhibitory peptides from the complex system.These results indicate that the immobilized enzyme is of great value in isolation and enrichment of functional peptides, and 3-MPBA/AG@aZIF-7/PDA is a promising material for the efficient isolation of α-glucosidase inhibitors.

To break the difference in flavor, texture, and color between batches caused by naturally fermented hams, lactic acid bacteria were screened from Xuanwei high-quality ham and evaluated their effect on the flavor and sensory quality of fermented meat.Lactobacillus plantarum KULG13 could significantly increase the a^* value of meat, decrease the water activity, increase the hardness of meat, reduce the formation of negative flavor compounds, and increase the concentration of meat flavor compounds (P<0.05) at the same time.There were 13 volatile compounds, including 7 aldehydes, 1 ester, 2 ketones, and 1 furan, which contributed significantly to the overall flavor of fermented meat.Compared with high-quality Xuanwei ham, KULG13 fermented meat had 79.60% and 46.55% similarity in the flavor substance content and species.Combined with the results of sensory evaluation, KULG13 was the most likely a potential starter culture for Xuanwei ham.

The Zhongqu with wrinkles was investigated, and the strain of wrinkling was identified as Rhizopus oryzae MZ1 and the mechanism of wrinkle formation was analyzed for the first time by strain screening and isolation, stereoscopic microscope observation, molecular biology techniques, and in-situ fermentation techniques.Through the optimal addition screening experiment, it was confirmed that the addition of R.oryzae MZ1 was positively correlated with the level of wrinkles produced by Zhongqu.When the amount of R.oryzae MZ1 was 0.50‰, the quality of the base liquor was better, with an increase of 69.7% in ethyl acetate and a decrease of 22.3% in higher alcohols.This study provides an example to guide the interpretation of some productive phenomena and offers scientific guideline for actual production.

To investigate the impact of mixed fermentation with different local non-Saccharomyces yeasts and Saccharomyces yeasts on the flavor quality of Vidal ice wine from the eastern foothills of Helan Mountain, this study selected nine strains of local non-Saccharomyces yeasts, including Hanseniaspora opuntiae (HO52), Hanseniaspora uvarum (HU181), and Cyberlindnera fabianii (CF20).These were mixed with Saccharomyces yeasts in a 1∶1 inoculation ratio for fermentation, with Saccharomyces yeasts-only fermentation serving as the control.The results indicated that compared to the control group, most mixed fermentation treatments effectively controlled the concentration of organic acids in the ice wine, enhanced the polyphenol content, and increased aromatic complexity.Among the non-Saccharomyces yeasts, Hanseniaspora opuntiae (HO52) notably improved the content of phenolic compounds in the ice wine, such as significantly higher concentrations of 3-hydroxycinnamic acid, quercetin, and 2,5-dihydroxybenzoic acid.Further analysis revealed that the wine samples fermented with this yeast mixture were unique in their aromatic components, with increases of 68.4% in higher alcohols, 56.1% in esters, and 34.2% in terpenes compared to other non-Saccharomyces yeasts fermentations.Sensory evaluation showed that the ice wine brewed with Hanseniaspora opuntiae (HO52) was rich in tropical fruits, floral notes, and sweetness.This characteristic correlates closely with increased concentrations of ethyl caproate, ethyl laurate, 3-methyl-1-butanol, and β-damascenone.Overall, Hanseniaspora opuntiae (HO52) not only imparts a rich and authentic aroma to the ice wine but also retains the characteristic flavor of Vidal ice wine, enhancing the complexity and layering of aromas and effectively improving the sensory quality of the ice wine.

To further improve the quality deterioration problems of the product after baking from frozen mochi dough, this article selected hydroxypropyl methylcellulose as the modifier, and used low-field nuclear magnetic resonance, differential scanning calorimetry, Fourier transform infrared spectroscopy, and scanning electron microscopy to detect the changes in moisture state, protein secondary structure, and microstructure of frozen mochi during freeze-thaw cycles, through food volume analyzer, texture analyzer, and other methods examined the improvement effects of baking quality.Results showed that hydroxypropyl methylcellulose improved the specific volume of mochi and reduced the hardness.The specific volume of mochi with 0.5% hydroxypropyl methylcellulose added was as high as 3.71 cm³/g after 4 freeze-thaw cycles.Meanwhile, hydroxypropyl methylcellulose effectively inhibited the migration and loss of water, prevented the conversion of strongly bound water to weakly bound and free water inside mochi dough, and increased the water-holding capacity of frozen mochi dough.The freezable water content of frozen mochi dough showed a significant decrease with the increase of hydroxypropyl methylcellulose.In addition, when the freeze-thaw cycle was 4 times, the free sulfhydryl content of frozen mochi dough was the lowest, and the a-helix content was the highest at 1.5%.The protein secondary structure was the most stable, and starch molecules were embedded in the gluten protein network structure.Therefore, the addition of hydroxypropyl methylcellulose improved the dough characteristics and baking quality of frozen mochi, and the baking quality improvement was most obvious at 0.5% addition.

This study aimed to investigate the effects of microwave treatment of chestnut starch with different water content at high power (800 W) and long time (150 s) on its structural properties, physicochemical properties, and digestibility.The structure of chestnut starch was characterized by scanning electron microscopy, X-ray diffractometer, Fourier infrared spectrometer, and laser particle size analyzer.Results showed that the surface of starch was damaged and dented after microwave treatment, the particle size of starch increased, and the crystallinity decreased significantly after microwave treatment.When the water content was less than 45%, the crystallinity, order, and digestibility of starch increased with the increase of water content, while when the water content was more than 55%, the starch structure was destroyed and the crystallinity and order decreased significantly.Microwave treatment reduced amylose, increased the stability of hot paste, deteriorated the stability of cold paste, and increased the aging degree.The content of raw starch resistant starch (RS) in chestnut was 78.4%.After microwave treatment, it was found that the RS content first increased and then decreased with the increase of water content.When the water content was 45%, the highest RS content was 66.8%.The results showed that microwave treatment had significant effects on the structure, physicochemical and digestive properties of chestnut starch.

To solve the problems of short storage life and narrow sales range, the vrum was packed in modified atmosphere by filling PA/PE(polyamide/polyethylene) composite bag with different proportions of CO₂ and N₂, and refrigerated at 4 ℃, to prolong the shelf life of vrum.Through the determination and analysis of the sensory evaluation, flavor compounds, chromatic aberration, total number of colonies, and the change of fatty acid content of vrum during storage, it was determined that 50% N₂+50% CO₂ was the best modified atmosphere ratio.The group retained the flavor substances in the vrum to the maximum extent, weakened the oxidation and decomposition of fatty acids in the vrum, inhibited the growth of microorganisms, and extended the shelf life of the vrum to 25 days.It provides a theoretical basis for the small package productization of vrum.

As a characteristic economic pig breed in the plateau, Tibetan pigs have delicious meat and rich nutrition, making them an excellent fermented meat raw material.Using Lactobacillus paracasei (LP) and Kluyveromyces marxianus (KM) to inoculate fermented Tibetan pig hind legs, this study investigated the changes in physicochemical properties (pH value, water activity) and physical properties (color difference, texture characteristics) of cured, air dried, fermented, and matured Tibetan pig ham under single strain (LP or KM) and complex strain (LP+KM, abbreviated as LK) methods, and compared the differences in volatile flavor and sensory evaluation of Tibetan pig ham at the fermentation endpoint.Results showed that compared with natural fermentation (NF, unvaccinated), inoculation fermentation showed significant differences (P<0.05) after fermentation and maturation.Inoculation fermentation reduced the pH value (below 6.75), water activity (decreased by 2%-10%), hardness, chewiness, and adhesiveness of Tibetan pig ham, while improving its color, brightness, and elasticity (P<0.05).Among them, the elasticity of LP and LK fermentation increased by about 40%.Inoculation fermentation increased the total aldehyde, total ketone, and total ester contents of mature ham, and the KM and LK treatment groups formed various new alcohol, aldehyde, and ketone flavor compounds.In addition, the sensory qualities such as tissue morphology, color, appearance, and taste of the LK treatment group were superior to those of the single bacterium fermentation group.It can be seen that the combination of LP and KM plays an important role in enhancing the quality and flavor of Tibetan pig ham, and can be used as a quality improver in the industrial production of Tibetan pig ham.

In this paper, the intracellular metabolites of pullulan polysaccharide produced by Aureobasidium pullulans CGMCCNO.7055 were analyzed by GC-MS under different ventilation conditions using A.pullulans as the starting strain.It was found that ventilation had a significant effect on polysaccharide fermentation in pullulan, with the maximum polysaccharide yield of (80.2±1.4) g/L at high ventilation (1∶1.4) and a difference of 13.50 g/L between the lowest and the highest ventilation ratios in pullulan.The metabolites were analyzed in the fermentation of the high and low ventilation groups.A total of 45 intracellular small molecule metabolites were detected, mainly including amino acids, organic acids, sugars, alcohols, and some other classes of metabolites.The metabolic pathways of pullulan were combined with KEGG to analyze the differences in the metabolism of the fungus under different aeration conditions, and the differential metabolites were mainly related to the pentose-glucuronide conversion pathway, fructose-mannose metabolism pathway, citric acid cycling pathway, and galactose metabolism pathway, which ultimately led to changes in the production of pullulan polysaccharides.It provides a reference for further understanding of the metabolic mechanism study on the production of pullulan polysaccharides by germinating short ridge molds.

To explore the metabolic difference of liquid Baijiu by multi-strain mixed fermentation, the process conditions of liquid Baijiu by multi-strain mixed fermentation were optimized by uniform design experiment, and the differential extracellular metabolites of liquid Baijiu fermentation broth were analyzed based on non-targeted metabolomics.Uniform experimental results showed that the optimal process conditions for the production of ester content of liquid fermentation Baijiu by multi-strain mixed fermentation were ratio of 5.3∶1, amount of 0.006 5 g/g for Saccharomyces cerevisiae, inoculation amount of 1.9% for Lacticaseibacillus casei, and yeast inoculation time of 23.5 h, Lacticaseibacillus casei was added at the beginning of fermentation.In the experimental group (the optimal condition group obtained by uniform design experiment, ZY group) and the control group (only Saccharomyces cerevisiae, JM group), non-targeted metabolomics analysis showed that a total of 1 261 differential metabolites were detected, and 82 metabolites were annotated in KEGG database, including 30 lipids, 12 nucleic acids, 11 peptides, and 4 carbohydrates.Meanwhile, a total of 1 179 metabolic compounds were annotated in HMDB database, including 324 organic acids and their derivatives, 270 lipids and lipid molecules, 156 organic heterocyclic compounds, and 92 organic oxides.Compared with JM group, the contents of key metabolites related to flavor, such as aspartic acid, L-asparagine, adenine, deoxyadenosine, guanine, guanine, L-serine, and taurocholic acid increased in ZY group.The results of non-targeted metabolomics analysis showed that multi-strain mixed fermentation can promote generation of the main flavor substances during liquid Baijiu fermentation.The results of uniform design experiment and non-targeted metabolomics analysis provide a theoretical basis for improving the quality of liquid Baijiu by multi-strain mixed fermentation.

This research aims to investigate the quality of Gastrodia elata varieties in the Wufeng area while also revealing the primary flavoring compounds and the active ingredient change rule of G.elata during the fermentation process.Through synergistic fermentation by lactobacilli and yeast, four varieties of G.elata f.glauca from Wufeng, Hubei province, were compared to other main production areas in China for their key active ingredients and characteristic flavor substances.Results showed that the two active ingredients of Wufeng Gastrodia, p-hydroxybenzyl alcohol and gastrin, had respective total amounts of 2.5 and 1.67 times the pharmacopoeia requirements, and their greatest Wufeng G.elata was 1.69 and 1.49 times greater than that of plants cultivated in Hanzhong and Zhaotong.Following the Gastrodia fermentation process, the pH dropped to 3.34-3.37, and the amount of lactic acid in the mixture might reach 5 595.45-6 821.30 μg/g.Cluster analysis revealed that after fermentation, overall flavor composition of Gastrodia would change significantly.The primary cause of these flavor variations before and after fermentation was the variations in microbial metabolism brought on by the varying nutrient composition of Gastrodia from different origins.Additionally, the analysis of the original characteristic flavor substances of asparagus revealed that p-methylphenol and hexanoic acid were the primary culprits behind the undesirable "horse urine" flavor.On the other hand, fermentation raised the amounts of the primary and secondary flavoring compounds that were regarded as pleasant, such as isoamyl alcohol, propylnonyl lactone, ethyl phenyl acetate, hexanoic acid, ethyl caprylate, ethyl benzyl alcohol, and acetophenone.Therefore, fermentation could greatly enhance the initially harsh flavor profile of G.elata while preserving its active components.This offers a theoretical foundation for further processing techniques aimed at developing industrialized technologies to produce Gastrodia elata and optimizing its flavor.

To solve the problem of difficulty in ensuring the stability of millet vinegar, excellent acetic acid bacteria suitable for fermentation were screened.In this experiment, vinegar liquid and vinegar grains during the traditional solid-state fermentation of millet vinegar were taken as the research objects.A total of 24 strains were screened from the collected vinegar grains and vinegar liquid, and they were preliminarily identified as Acetobacter according to colony morphology and physiological and biochemical tests.In the qualitative tests that were conducted, reddish-brown precipitates were produced by 23 of the strains.Strong acid production abilities were demonstrated by strains SY01, SY02, SH06, YH07, GL11, and GL19, with acid production reaching up to 40.5 g/L.Tolerance tests were carried out on strains with high acid production.Strains SY02, SH06, and GL19 were found to tolerate 9% ethanol, 1.0% sodium chloride, and 4.0% acetic acid.Growth curves revealed that the logarithmic growth phase was reached from 12 to 36 hours by strains SY02 and SH06, and from 12 to 48 hours by strain GL19.Strains SY02, SH06, and GL19 were identified as Acetobacter pasteurianus.This study not only provides theoretical support for the development of direct-inoculation fermentation agents to enhance the distinctive style of millet vinegar, but also contributes to the sustainable development and heritage of millet vinegar production.

Constipation, a prevalent gastrointestinal ailment, primarily responds to medications like lubricating or stimulant laxatives;however, these treatments are often costly and accompanied by a risk of dependency.Consequently, there is a pressing demand for a viable alternative.Amidst the growing global focus on probiotics and their impact on human health, supplementing with probiotics has emerged as a significant therapeutic approach for constipation, aiming to harmonize intestinal flora and ultimately alleviate symptoms.Moreover, dark tea, renowned as the “purifier” of the digestive system, boasts an abundance of functional components like dietary fiber, polysaccharides, and vitamins.These elements collectively contribute to enhancing gastrointestinal motility, facilitating digestion, promoting urination, and acting as a natural laxative.Thus, dark tea presents itself as a promising adjunct in the quest for effective constipation management. In this study, two probiotic-infused dark teas, designated as BC and KC, were meticulously crafted by blending dark tea with laboratory-cultured Lactobacillus plantarum BC299 and commercially available probiotic formulations.Additionally, two distinct probiotic-fermented dark teas, BFC and KFC, were produced using dark tea through a fermentation process by BC299 or commercial probiotics.The primary objective of this investigation was to delve into the synergistic effects of dark tea, both in its original form and when combined with probiotics, on alleviating constipation induced by loperamide hydrochloride in mice models.By analyzing these formulations, this study aimed to uncover potential therapeutic benefits and further the understanding of the interplay between traditional teas and modern probiotics in constipation.The findings revealed that the integration of probiotic dark tea and probiotic-fermented dark tea exhibited marked efficacy in enhancing the fecal water content and elevating the small intestinal transit rate among constipated mice.Furthermore, it significantly shortened the time to the first black stool expulsion in these animals.Notably, the combination also augmented the serum levels of motilin (MTL), gastrin (GAS), and tachykinin substance P (SP) in constipated mice, indicating a positive modulation of gut motility and digestive hormone profiles.Concurrently, the fusion of probiotics and dark tea effectively addressed the harm inflicted on small intestinal tissue by constipation, prominently diminishing the concentration of inflammatory cytokines TNF-α and IL-1β within the intestinal tissue.Moreover, this combination promoted a favorable inflammatory balance by augmenting the levels of the anti-inflammatory factor IL-10.Among the various formulations tested, the comprehensive assessment revealed that the probiotics-infused dark tea BC demonstrated the most pronounced efficacy in ameliorating constipation.Insights gained from 16S rDNA sequencing further illuminated that the integration of probiotics and dark tea was capable of reshaping the intestinal microbiota landscape, notably augmenting the Firmicutes/Bacteroidetes ratio within the gut of constipated mice.This shift was particularly evident in the proliferation of Lactobacillus, underscoring the potential of this combination in fostering a favorable gut microbial ecosystem.In conclusion, the synergize of probiotics with dark tea emerged as an effective strategy for mitigating loperamide hydrochloride-induced constipation in mice.This combined approach not only repaired intestinal barrier impairments but also exerted a modulatory influence on the composition and architecture of the intestinal microbiota, thereby contributing to a healthier gut environment.This study offers a novel research perspective and serves as a pivotal reference, not only broadening the horizons of probiotics research but also pioneering the development of innovative functional foods aimed at intervening in and mitigating constipation, thereby contributing significantly to the advancement of this field.

To explore the effects of different blanching methods on the freeze-drying quality and volatile flavor compounds of daylily before drying,the daylily was blanched with hot water at 90 ℃ and atmospheric steam for 60 s, and explored the effects of 30, 60 and 90 s superheated steam blanching (110-140 ℃) on the freeze-drying rate, nutrient composition,color and microstructure of Ningxia “Da Wuzui” daylily.Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) was used to qualitatively analyze the changes in the types and contents of volatile flavor compounds in daylily under different blanching methods.Results showed that the freeze-drying of daylily was faster, and the nutrients of daylily were more retained after 30 seconds, with soluble protein of 11.84 g/100 g, vitamin C of 46.13 mg/100 g, total sugar of 36.02 mg/g and flavonoids of 1.48 mg/g.The L^* value was 67.56, the a^* value was -1.95, the b^* value was 30.54, the color was close to fresh daylily, and the cross-sectional holes were cleaned considerably and evenly distributed.The retention of volatile flavor compounds in daylily was significantly higher than hot bleaching.The retention of volatile flavor compounds in daylily by hot water blanching was the least, possibly due to the dissolution and loss of water-soluble volatile flavor compounds in water.Based on the above, 30 s superheated steam blanching can be selected as one of the pretreatment methods for Ningxia fresh daylily, and HS-GC-IMS can qualitatively analyze the types and contents of volatile flavor compounds in daylily, which provides strong technical support for the detection of volatile flavor compounds in a daylily.

This article aims to modify Pediococcus acidilactici C33 by synthetic biology techniques so that it can ferment food waste into single-cell protein and lactic acid without supplementation of commercial enzymes, thus realizing the green treatment and utilization of food waste.The α-amylase gene from Bacillus subtilis was introduced into C33 to construct a recombinant strain expressing amylase.Using the recombinant strain, a consolidated bioprocess was constructed to ferment the starch in food waste, producing single-cell protein and lactic acid simultaneously.Results showed that the highest enzyme activity of the recombinant enzyme was 4.35 U/mL, with a secretion efficiency of 30.92%.Notably, the fermentation of food waste with the recombinant strain produced a maximum of 32.59 g/L lactic acid, with a yield of 71.85%;and a crude protein content of 44.00%, which was 10.71 percentage points higher than that before fermentation.The findings of this study broaden the application of Pediococcus acidilactici in transforming food waste into resources.

The alkaloids in Gelsemium elegans are the main components leading to acute poison, which threat to the public health seriously.This work established a method for simultaneously analysis of ten alkaloids in G.elegans using dispersed solid phase extraction-high performance liquid chromatography tandem mass spectrometry technique.Food samples were extracted and ultrasound by 1%HCl before the pH was adjusted to 11-12.And then acetonitrile were added to vortex, latter NaCl were added to assisted centrifugation and stratification.The supernatant was dehydrated and purified by Na₂SO₄ and C18, respectively.After centrifugation, the supernatant was dried by nitrogen and then redissolved by acetonitrile.The sample was conducted in positive electrospray ionization (ESI⁺) mode under multiple reaction monitoring mode, coupled with gradient elution by 0.1% NH₄OH-10 mmol/L CH₃COONH₄ solvent and acetonitrile as mobile phase and Hilic (2.1 mm×100 mm×1.7 μm) chromatographic column.The quantification of alkaloids were conducted by matrix standard method.As a result, the matrix effect were 13.1%-3 692.7%, which can be eliminated by corresponding matrix standard.The linearity were good in the range of 0.5-10.0 ng/mL, with the regression coefficients (R) all above 0.995.The limit of detection (LOD) and the limit of quantitation (LOQ) were 0.075-0.225 ng/g and 0.250-0.750 ng/g, respectively.The recoveries were 79.3%-118.7%, and the relative standard deviations were 0.1%-12.1% (n=6) in four different sorts of food samples at three spiked levels.This method is easy, effective and high-sensitive, laid the foundation of rapid detection technique of acute G.elegans poison and owned critical significance of guarantee the public health.

In this study, the characteristic aroma compounds of six domestic brands of Lager beer were analyzed by manual sensory evaluation, headspace gas chromatography flame ionization detector method (HS-GC-FID), headspace-solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS), and headspace solid phase microextraction-comprehensive two-dimensional gas chromatograph-time of flight mass spectrometer (HS-SPME-GC×GC-TOFMS).The HS-SPME-GC×GC-TOFMS were used to comprehensively detect and semi-quantitatively analyze the aroma compounds in the six beers, and 520, 520, 519, 522, 518, and 513 substances were detected respectively, and aroma compounds, such as loreleiene, baihtuellitol, peach aldehyde, etc., were detected for the first time in the Lager beers.A total of 61 aroma components, including 24 esters, 14 alcohols, 10 aldehydes, 6 acids, 3 ketones, 2 phenols, and 1 S-containing and 1 O-containing heterocyclic compound, were quantified by HS-GC-FID and HS-SPME-GC-MS.Combined with the method of multivariate statistical analysis, the main different substances were found to be isoamyl alcohol, phenylethanol, and ethyl acetate by one-dimensional chromatography, and the relative quantitative results by HS-SPME-GC×GC-TOFMS further indicated that the different substances were also reflected among N-containing compounds such as 2,3-butanediol nitrate and other compounds totaling 100 compounds, such as (E)-β-acacaciazulene and loreleiene.In addition, through multivariate statistics, odor activity value, and Pilsen correlation analysis, it was found that the level of beer malt aroma was correlated with the content of bromeutone, hop aroma was correlated with the content of linalool and linalyl acetate, the level of floral aroma and ester aroma was correlated with the content of ethyl acetate, ethyl caprylate, and phenylethyl acetate, the content of mellow aroma was correlated with the content of isobutanol, and the content of isofragrance was correlated with the content of citral and nonanal.It was also found that malt was also associated with N-containing compounds such as 2,3-butanediol nitrate and 1,2-propanediol nitrate by two-dimensional binding orthogonal partial least squares discriminant analysis.

This study focused on analyzing the aromatic components of Rosa Roxburghii Tratt juice (RrTJ) treated with ultra-high pressure (UHP) using electronic nose in combination with solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) techniques.A comprehensive analysis was conducted employing nonlinear and linear models as well as principal component analysis to monitor changes in aromatic components under varying UHP conditions.SPME-GC-MS analysis revealed 51 volatile compounds across 8 distinct categories, predominantly esters, alcohols, aldehydes, and terpenes among others.Key compounds such as nonyl aldehyde, (E)-3-hexen-1-ol, ethyl acetate, ethyl caproate, and (Z)-β-ocimene contribute to the sweet, fruity, and green aromatic profile of the juice.Total esters and total acids concentrations increased during UHP processing while total terpenes and total aldehydes contents diminished.At 600 MPa pressure level, terpenes and aromatics were prominent with their relative abundances declining linearly over time according to a linear model behavior (y= 8.69-0.135 14x;R²= 0.993 16 for terpenes;y=1.51-0.047 14x; R²=0.999 12 for aromatics).Conversely at 100 MPa pressure level extended holding time led to reduction in ester and ketone contents exhibiting quadratic model characteristics (y=45.893 1+1.263 24x-0.035 77x²;R²=0.973 34 for esters;y=7.430 49+0.290 73x-0.021 8x²;R²=0.998 31 for ketones).Electronic nose tests indicated that treatment at 350 MPa for 5 min resulted in a significant increase in nitrogen oxides, benzene, and aromatic contents.The results from both techniques suggested comparable composition and concentration of aromatic compounds in RrTJ between 350 MPa 10 min and 350 MPa 20 min groups.This study provides a theoretical basis for the processing and preservation technology of RrTJ.

An analytical method for the determination of 4-hydroxychlorothalonil residues in animal-derived food by solid phase extraction purification combined with ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) was established in this study.1% acetic acid acetonitrile solution was used to extract the samples by oscillation.The samples were purified by neutral alumina solid phase extraction column, defatted with n-hexane, and separated by Waters BEH C18 column under a gradient elution program using methanol and 1 mmol/L ammonium acetate aqueous solution as mobile phase.Electrospray ionization source negative ion was used to detect which mode was multiple reaction monitoring mode.The external standard method was selected to quantify.Results showed that the linear relationship of 4-hydroxychlorothalonil was good in the range of 5-500 μg/L when the correlation coefficient (r²) was 0.999 4.The limit of quantitation was determined to be 0.005 mg/kg.When pork, beef, mutton, chicken, chicken skin, pork loin, lard, chicken liver, and milk were used as the substrates, the average recoveries were between 76.9% and 104.7% under three different addition levels.At the same time, the relative standard deviations of 4-hydroxychlorothalonil were 0.6%-4.6%.The pretreatment method is simple and easy to operate, the result is not only accurate but also reliable.Therefore, this analytical method is suitable for the quantitative determination of 4-hydroxychlorothalonil in animal-derived food, which is helpful for the market supervision of 4-hydroxychlorothalonil residues in animal-derived food.

To investigate the impact of temperature variation during spreading and withering on Guzhang Maojian green tea quality, temperatures of 25 ℃, 35 ℃, and 45 ℃ were set as T25(CK), T35, and T45 tea samples.Headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS), relative odor activity value (ROAV), and sensory evaluation were employed.Results showed that T35 had the best sensory quality.HS-SPME-GC-MS identified 130 volatile compounds.Based on ROAV>1, 33, 32, and 33 key aroma compounds were identified in T25(CK), T35, and T45, respectively.Eleven compounds with variable importance in projection>1, such as coumarin and n-pentanol, were found.These differences in compounds determined the aroma quality differences of Guzhang Maojian green tea at different temperatures.This study offers a scientific basis for optimizing Guzhang Maojian green tea processing, product innovation, and quality improvement.

To investigate the flavor differences of beer derived from various raw materials, the study utilized headspace solid phase microextraction-comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (HS-SPME-GC×GC-TOF-MS) to analyze the flavor of ale-malt beer and rice adjunct beer.273 volatile compounds were detected in two beers, including esters, alcohols, aldehydes, terpenes, ketones, and acids.Ale-malt beer ha high levels of alcohol, acid, and nitrogen content, the levels of malt characteristic aroma compounds, specifically 2-acetylpyrrole and furfural were found to be significantly higher than rice adjunct beer.Especially, the rice adjunct beer characterized by high levels of esters and aldehydes.The orthogonal partial least squares-discriminant analysis (OPLS-DA) revealed significant difference in volatile compounds between ale-malt beer and rice adjunct beer, 34 potential compounds were identified, with a variable importance in the projection (VIP) value >1.The clustering heatmap identified that the levels of furfural, linalool, and hexanal significantly higher in ale-malt beer.However, the levels of trans-2-nonenal, benzyl alcohol, nonanal significantly higher in rice adjunct beer.Sensory evaluation illustrate that the ale-malt beer s characterized by malt, caramel, cardboard and toffee flavor, taste opulent, while the rice adjunct beer characterized by banana and matchstick flavor, dry.The results indicate that HS-SPME-GC×GC-TOF-MS could be used to investigate flavor of beer with various raw materials.This provides effective technical support for development of new beer products, quality improvement and fermentation mechanism.

As a three-dimensional network structure with functional properties such as gel strength, elasticity, and water retention, plant protein gel plays a huge potential in the construction of plant-based meat and the development of healthy and environmentally friendly plant-based meat products.In this paper, the functional structure of plant protein is reviewed, the construction methods and advantages and disadvantages of various plant protein gels are sorted out, the construction technology of plant protein gel based on plant protein gel is introduced in detail, including extrusion technology, 3D printing, and spinning technology, the technical challenges of plant protein gel in simulating meat taste and nutritional composition are summarized, and the development prospect of plant protein gel in the plant meat industry is prospected.

In a globalized food market, ensuring food safety and provenance reliability has become a global concern.With the increasing problem of malicious tampering of food information, it poses a big challenge to producers, governments, consumers, and other stakeholders.In this context, it is particularly important to ensure that food information is untampered and transparent.Blockchain technology, with its unique characteristics of decentralization, immutability, and transparency, provides a solution for food information traceability.This article introduces the typical application of blockchain technology in the three key links of food production and processing, storage, and distribution, and summarizes the specific cases of the combination of blockchain and the Internet of Things.In addition, the article introduces the possibility of combining blockchain with food authenticity authentication.Finally, the challenges faced by blockchain technology in food information traceability system are pointed out.

The oral disintegrating film facilitates direct absorption of active ingredients into the bloodstream via the oral mucosa, thereby circumventing the first-pass effect and enhancing bioavailability.Its portability and independence from water consumption make it particularly advantageous for individuals with swallowing difficulties, vomiting tendencies, and children.This product plays a significant role in advancing public health and nutrition initiatives in China.At present, oral disintegrating films have made significant progress in drug design, but the research of oral disintegrating films on nutrient delivery is still very limited, and work in this area is urgently needed.Therefore, this paper provides a comprehensive overview of the composition of oral disintegrating film, with a focus on its preparation, evaluation, and application in the food industries.Additionally, future development directions are highlighted to offer valuable insights for the advancement and utilization of food nutrient factor delivery systems.

Lycopene is a significant natural carotenoid that is extensively utilized in the food industry due to its various bioactive functions, such as antioxidant effects, anti-inflammatory effects, anticancer effects, as well as sleep regulation.Meanwhile, the biological activities of lycopene depend on its configuration, the cis isomer is more easily absorbed by the human body and has stronger physiological activity than the all-trans configuration.Its configuration can be influenced by various extraction methods and conditions.Therefore, this study described the properties and chemical structures of lycopene, its biological activity functions, and its bioaction mechanism.The principles, advantages, and disadvantages of different extraction methods were compared.The effects of these extraction methods and conditions on its isomerization were discussed.Finally, this study summarized the application of lycopene in the food industry and highlighted the issues and challenges that arose when using lycopene in food production.

Flavor is one of the key quality determinants of fermented foods.Isovaleric acid is an important flavor compound in fermented foods, both as a character-impact odorant of cheese, curd, and natto, as well as a key volatile off-flavor contributor to yeast extract, fermented sea buckthorn juice, and fermented mung bean.Therefore, clarifying the pathway of isovaleric acid production during fermentation is of great significance for flavor regulation of fermented foods.This paper summarized the flavor contribution and production pathways of isovaleric acid in different fermented foods, outlined the microbial species related to isovaleric acid production, and elaborated the regulatory measures of isovaleric acid production, with the aim of providing theoretical guidance for the regulation of isovaleric acid during fermentation and the improvement of flavor quality of fermented foods.

This study systematically reviews the current state and development trends of ultrahigh high pressure (UHP) technology in the food sector, providing a reference for future technological innovation and optimization of food processing techniques.Using bibliometric methods, we analyzed relevant scientific papers published between 1990 and 2023 in the Web of Science and China National Knowledge Infrastructure (CNKI) databases.The results indicate that researchers from 54 countries have published papers on this topic, with an increasing number of publications each year, predominantly from Spain, China, and the United States.Among the Chinese literature, 208 domestic institutions have participated in related research, with Zhengzhou University of Light Industry and China Agricultural University leading in publication volume.Yang Gongming is the most prolific author, having published 30 related papers.The most highly cited Chinese paper is authored by Qiu Weifen, published in 2001 in the journal Food Science.In terms of English literature, 351 institutions have contributed to the research, with 46 domestic institutions, led by Jiangnan University.B.Guamis is the most prolific author in the English literature, while the Autonomous University of Barcelona is the leading foreign institution in terms of publication volume.The most highly cited English paper is a review article by Rastogi N.K.published in 2007.UHP technology has been applied in the processing of fruits and vegetables, meat products, dairy products, and seafood.Future research could focus on optimizing UHP processes, innovating equipment, combining multiple technologies, and investigating the mechanisms by which UHP affects food quality.

Breast milk stands as an exceptional reservoir for the isolation of potential functional bacterial strains, particularly lactic acid bacteria (LAB).The breast milk-derived LAB has the potential to promote the metabolism and absorption of nutrients within the intestine, construct intestinal barrier, and regulate gut microbiota.Recent studies undertaken by research institutions and enterprises have focused on the isolation, rigorous screening, and in-depth functional evaluation of the breast milk-derived LAB.Furthermore, these strains have been demonstrated to possess inherent capabilities in maintaining and restoring intestinal homeostasis.To optimise the utilisation of these LAB strains, it is essential to provide a comprehensive overview of their species, related research on intestinal homeostasis, and industrial application status.This study comprehensively reviews the species and sources of breast milk-derived LAB strains, elucidating their roles and implications on intestinal homeostasis in early life and adulthood.Additionally, this study summarizes an overview of patents and industrial applications of breast milk-derived LAB, with a view to provide novel perspectives for functional research and application.