Type 3 capsular polysaccharide (Type 3 CPS), a crucial virulence factor of Streptococcus pneumoniae, holds significant value in vaccine development and polysaccharide materials.This study aims to construct microbial cell factories based on Corynebacterium glutamicum and Escherichia coli for the synthesis of Type 3 CPS and to explore its fermentation synthesis methods.Initially, an analysis was conducted on the gene cluster, synthase structure, and sugar chain architecture of Type 3 CPS.Based on this analysis, the overexpression of the Type 3 CPS synthase Cps3B and the enzymes involved in the synthesis pathway of Type 3 CPS monosaccharide precursors was carried out, and the influence of the auxiliary membrane protein CpsC on Type 3 CPS synthesis was evaluated.The microbial cell factory based on C.glutamicum achieved a synthesis level of 69 mg/L.Subsequently, E.coli microbial cell factory was constructed, reaching a synthesis level of 79 mg/L.To further enhance the synthesis of Type 3 CPS, the auxiliary membrane protein CpsC was introduced, which increased the synthesis level to 105 mg/L.Finally, through structural modeling and molecular dynamics simulation, it was discovered that the auxiliary protein CpsC participates in the sugar chain synthesis and transmembrane transport process of Type 3 CPS by forming hydrogen bonds with the Type 3 CPS synthase Cps3B.This study represents the successful construction and optimization of a Type 3 CPS microbial cell factory, thereby laying a preliminary foundation for the fermentation synthesis of Type 3 CPS.

Steroidal compounds, characterized by a dihydrophenanthrene carbon skeleton, represent the second-largest class of drugs with their production being dependent on pregnenolone as a crucial precursor.The biosynthesis of pregnenolone depends on the cytochrome P450 scc side-chain cleavage system, which consists of the monooxygenase CYP11A1 and electron transport chains AdX and AdR.Unlike chemical synthesis, de novo microbial synthesis offers a more cost-effective alternative, despite of it involving complex synthetic and regulatory pathways.In this study, we utilised CRISPR/Cas9 to integrate codon-optimized P450 scc side chain degradation cascade into the genome of a Saccharomyces cerevisiae strain that accumulate Campesterol;a substrate for production of pregnenolone.This was through utilisation of a group allocation pair strategy employed to screen CYP11A1, AdX and AdR from different sources.Ultimately, the most efficient cytochrome P450 scc system comprised CYP11A1 from Lynx rufus and AdX/AdR from Yarrowia lipolytica.Next, we screened eight strong Saccharomyces cerevisiae promoters to drive CYP11A1 expression.When TEF1p was used as the promoter, the highest pregnenolone yield reached 12.28 mg/L.Further optimization by enhancing the upstream sterol synthesis pathway increased the fermentation yield to 38.75 mg/L.Finally, fed-batch fermentation in a 5 L bioreactor achieved a pregnenolone production of 116.43 mg/L.This study not only demonstrates the effectiveness of the group allocation strategy for optimizing the cytochrome P450 scc system but also establishes a versatile platform for steroid production.

The conversion of Rebaudioside D from Rebaudioside A, which is an abundant and readily available natural source, can be realized by enzyme catalytic conversion.However, the enrichment and separation of Rebaudioside D from the complex enzymatic reaction solution remains still a challenge.To solve this problem, three styrene-divinylbenzene macroporous resins known for their adsorption capacity for the core framework kaurene of stevioside were selected.The ability of these three materials to enrich rebaudioside D and separate Rebaudioside D was evaluated, and the LX-T28 resin was finally chosen for its effective absorption and separation capability among them.Ultimately, a method which employed tandem column chromatography for the separation of Rebaudioside D from the enzymatic reaction system was demonstrated in this study.A Rebaudioside D production with a purity exceeding 95% was obtained at a high yield and low cost.In this research the post-reaction issue of Rebaudioside D production was resolved and perhaps this paves the way for the commercial supply of Rebaudioside D.

In the domains of food science, agriculture, and medical research, Limosilactobacillus reuteri has attracted significant attention due to its remarkable probiotic attributes.This study aimed to investigate the carbon source fermentation characteristics and environmental adaptability of L.reuteri AR673, providing theoretical guidance for related industries.By modifying the cultivation milieu and carbon source types for AR673, this study ascertained its growth curves and maximum biomass, assessing its response to various stress conditions and its efficiency in utilizing different carbon sources.The findings regarding carbon source utilization revealed that AR673 displayed the highest rate of glucose utilization at 97.91%, with lactose and sucrose following at 92.21% and 89.76%, respectively.In terms of pH tolerance, AR673 exhibited a broad tolerance spectrum spanning from pH 4.0 to 9.0, with optimal growth occurring under neutral to slightly acidic conditions.Furthermore, temperature stress analysis indicated that the optimal growth temperature for AR673 was 37 ℃.AR673 was found to be capable of growth at lower glucose concentrations (5 g/L and 10 g/L), although its maximum biomass was considerably diminished.An increase in glucose concentration facilitated biomass accumulation, with a peak biomass of 2.30±0.052 achieved at a glucose concentration of 50 g/L.Notably, within a specific range, elevated bile salt concentrations positively influenced biomass accumulation in AR673, suggesting that controlled stress could augment the strain's vitality.This study lays a foundational data set for the research on the environmental tolerance of L.reuteri and the optimization of fermentation processes, while also providing a scientific rationale for the potential applications of this strain across various sectors.

Lactiplantibacillus plantarum HQ-3 was isolated from fermented soybean and has been validated in vitro for potential probiotic characteristics.In the study, high-throughput sequencing was employed to conduct whole-genome sequencing of HQ-3, and its potential probiotic functions were explored based on genomic analysis.The total genome length of HQ-3 was 3 422 620 bp, with a GC content of 44.41%;the genome contains five plasmids, and a total of 3 283 coding genes were predicted.Genes were annotated in the GO, KEGG, COG, CAZy, and CARD databases numbered 3 968, 3 238, 2 888, 128, and 2, respectively.Genomic analysis revealed that HQ-3 contains genes associated with bile salt hydrolase (4 genes), acid tolerance (9 genes), adhesion (1 gene), bacteriocin production (6 genes), carbohydrate transport (20 genes), heat shock proteins (8 genes), and cold shock proteins (3 genes).In conclusion, the whole-genome sequencing and potential probiotic function analysis of HQ-3 could provide theoretical guidance for the development of its probiotic properties.

γ-Aminobutyric acid (GABA) has many physiological functions such as lowering blood pressure, anti-anxiety, and improving sleep.Lactic acid bacteria are recognized as safe strains, so it is more advantageous to use them to produce GABA.The purpose of this study was to screen lactic acid bacteria with high yield of GABA from sauerkraut and study their probiotic characteristics.This paper analyzed the growth characteristics, acid production ability, acid resistance and bile salt tolerance, gastrointestinal fluid resistance, self-aggregation ability, and surface hydrophobicity of the strains.The results showed that 6 strains of lactic acid bacteria, isolated from sauerkraut, were identified as Lactiplantibacillus plantarum, Pediococcus pentosaceus, and Lactobacillus buchneri.The GABA yield of L. buchneri C1 was 1.45 g/L, with good growth and acid production.The survival rate of the acid resistance experiment was 83.18%, the survival rate of the bile salt tolerance experiment was 85.11% and the survival rate of the gastrointestinal fluid resistance experiment was 12.30%.L. buchneri C1 had a strong ability to produce GABA and good probiotic characteristics.The study could provide strain resources for the production of GABA by lactic acid bacteria in the future, thus laying a foundation for the development of GABA functional foods.

Salmonella is a foodborne pathogen that poses a serious threat to public health, and there is an urgent need to explore new methods to inhibit Salmonella for food safety.This study isolated Salmonella resistant strains against ZBSTP1 and separated lytic phages based on the resistant strains and analyzed the similarity of receptor-binding protein (RBP) between ZBSTP1 and the lytic phages separated based on Salmonella resistant strains, as well as their tertiary structures, and then, determined the optimal multiplicity of infection (MOI) of the phage and evaluated the inhibitory effects of phages, both individually and in various combinations, against Salmonella.Results showed EC-p9-1 and ZCFSTP4 were lytic phages isolated based on Salmonella resistant strains.The RBP similarities between ZBSTP1, EC-p9-1, and ZCFSTP4 were 96.63% and 96.12%, respectively.Tertiary structure showed differences between proteins.The optimal MOI for ZBSTP1, EC-p9-1, and ZCFSTP4 were 0.001, 0.001 and 10, respectively.Both individual and combined use of phages could inhibit the growth of Salmonella.Compared with the control group, under conditions of 4 ℃ and 25 ℃, the combination of ZBSTP1 and ZCFSTP4 could effectively control the growth of Salmonella within 24 h and 12 h, respectively.ZBSTP1 and EC-p9-1 could control Salmonella within 12 h, ZBSTP1, EC-p9-1, and ZCFSTP4 could continuously control the growth of Salmonella for up to 48 h.In summary, combination of lytic phages based on resistant bacterial separated, the combination demonstrated the inhibitory ability against Salmonella and the potential for application in food.It provides methods and theoretical basis for the effective control of pathogens in food.

Staphylococcus aureus is a common foodborne pathogen that poses a serious threat to human health and the development of the food industry.However, since S.aureus became resistant to antibiotics for the abuse of antibiotics, it is difficult to curb the growth of S.aureus by one specific antibiotic.Potassium sorbate is, as a safe food preservative all over the world, often applied in the preservation of fruits and vegetables, meat products, aquatic products, etc.The natural products tea polyphenols and berberine have broad-spectrum antibacterial activity and can inhibit common foodborne pathogens.This study investigated the inhibitory effect of potassium sorbate in combination with tea polyphenols or berberine against S.aureus.Firstly, the minimum inhibitory concentrations of potassium sorbate, tea polyphenols and berberine against S.aureus were determined as 2, 0.125, and 2 mg/mL respectively by 2-fold dilution method.The fractional inhibitory concentration index (FICI) values of the combination of antimicrobial agents were determined by checkerboard assay.The combination of potassium sorbate and tea polyphenols showed a synergistic effect on the inhibition of S.aureus (FICI=0.375), and the combination of potassium sorbate and berberine displayed additive effect towards S.aureus (FICI=0.5625).Then the growth curve was determined to study the growth of S.aureus treated with one or two combined antimicrobial agents.Furthermore, the sensitivity of S.aureus to the antibacterial agents was evaluated by the disc diffusion tests.This study showed that the inhibitory effect of potassium sorbate combined with tea polyphenols or berberine on S.aureus was higher than that of drugs used alone, the antibacterial effect of potassium sorbate together with berberine was stronger than that when combined with tea polyphenols, and the joint antibacterial effect was dose-dependent.This study provided a new strategy for the suppression of S.aureus and laid a theoretical foundation for the mechanism of employment of joint drugs on bacteria.

β-lactoglobulin (β-LG) is highly allergenic, and while common desensitization methods can partially reduce its allergenicity, they often compromise its nutritional value and flavor.Lactic acid bacteria (LAB) fermentation is a promising alternative that may preserve both nutrition and flavor.In this study, a degranulation model was constructed using human peripheral blood basophilic leukemia cells (KU812) to evaluate the impact of β-LG hydrolyzed by LAB and digested in the gastrointestinal tract on biologically active mediators.β-hexosaminidase (β-HEX), histamine, and cytokines such as IL-4, IL-6, TNF-α, and TNF-γ.The results demonstrated that both β-LG hydrolysis and digestion products significantly reduced the release of β-HEX, histamine, IL-6, IL-4, and TNF-α, while increasing the release of TNF-γ in KU812 cells.The findings indicated that LAB hydrolysis could diminish the potential sensitization of β-LG during digestion.This study enhances understanding of LAB hydrolysis mechanisms on allergenic proteins at the cellular level and may offer a theoretical foundation for the industrial application of LAB in hypoallergenic dairy product production.

To efficiently obtain seed cells and enhance the industrial production of cell-cultivated fish, an efficient and feasible method for isolation and culture of Channa argus preadipocytes was established in this study.The effects of digestion time and amount of collagenase on cell isolation efficiency were investigated, the influence of extracellular matrix on cell proliferation were assessed.The biological properties of C.argus preadipocytes were characterized through immunofluorescence staining and adipogenic induction assays, and the in vitro proliferative capacity of cells was evaluated by continuous culture.The results indicated that the highest isolation efficiency of preadipocytes was achieved using 0.25% (volume fraction) type I collagenase for tissue digestion, with an enzyme dosage of 2 mL collagenase per gram of adipose tissue and a digestion time of 45 minutes.The initial number of cells released per gram of adipose tissue reached up to 5×10⁶, and the number of cells harvested after adherent culture was approximately 1×10⁵ per gram of adipose tissue.Precoating with 10 g/L porcine gelatin facilitated the proliferation of preadipocytes.Following adipogenic induction, the differentiation rate of the cells was 100%, indicating that the cultured cells possess the potential to produce cultivated fat.The isolated preadipocytes could be continuously cultured in vitro for 54 days with 6 passages, achieving a 70-fold cell expansion in cell number.In summary, this study lays the groundwork for large-scale cell expansion and the future industrial production of cell-cultivated fish.

Developing Colla Corii Asini and Ejiao cake as a health food has broad prospects.Based on the characterization of functional components, in vitro antioxidants, and cell experiments, the anti-skin aging effects of different polar solvent extracts of Colla Corii Asini and Ejiao cake were evaluated.Firstly, compared with other solvents (water, n-hexane, ethyl acetate), 70% ethanol solution was the most conducive to the dissolution of functional active ingredients such as sesamin, sesamol, and sesamin melanin in Ejiao cake.The peptides with a molecular weight of less than 500 Da accounted for 15.39% and 36.43% of the total peptides in the ethanol extracts of Colla Corii Asini and Ejiao cake, respectively.Compared with the ethanol extracts of Colla Corii Asini, the ethanol extracts of Ejiao cake had a higher proportion of antioxidant-active amino acids, such as glutamic acid, proline, and alanine.Secondly, antioxidant experiments showed that the ethanol extracts of Colla Corii Asini and Ejiao cake showed stronger ABTS cationic radical, DPPH free radical, hydroxyl radical, and superoxide anion scavenging effects than other extracts.Moreover, cell viability experiments showed that different extracts of Colla Corii Asini and Ejiao cake had no toxic effect on cell viability at the concentration range of 25-400 μg/mL.The cell senescence model was constructed by H₂O₂-induced oxidative stress.It was found that under the action of 200 μg/mL ethanol extract of Colla Corii Asini and Ejiao cake, the highest survival rates of damaged HaCaT cells were (84.16±3.21)% and (90.99±3.14)%, respectively.Thus, ethanol extract from Colla Corii Asini and Ejiao cake exhibited protective effects on the damaged cells.The scavenging rates of 200 μg/mL ethanol extract of Colla Corii Asini and Ejiao cake on reactive oxygen free radicals were (28.41±2.06)% and (41.83±2.81)% in damaged HaCaT cells, respectively.The results of this study provide a scientific basis for the application of Colla Corii Asini and Ejiao cake in the study of anti-cell senescence.

This study aimed to compare the liver-protective and antioxidant capacities of sturgeon roe enzymatic hydrolysate powder (SREHP) and commercially available corn oligopeptide (COP).An alcohol-induced oxidative damage model using HepG2 cells was established to evaluate the protective effects of SREHP and COP at various protein concentrations (0.2, 0.5, 1.0 mg/mL).Key biochemical indicators, including aspartate aminotransferase (AST), alanine aminotransferase (ALT), malondialdehyde (MDA), superoxide dismutase (SOD), total antioxidant capacity (T-AOC), and cell apoptosis levels, were analyzed to assess antioxidant capacity.Results showed that the cell viability of HepG2 cells after 24 h of exposure to 800 mmol/L ethanol decreased to 51.29%, confirming successful model establishment.Treatment with 0.2, 0.5, and 1.0 mg/mL SREHP increased cell survival rates by 25.73%, 51.11%, and 75.24%, respectively, surpassing the COP-treated groups at equivalent concentrations.Pre-treatment with SREHP and COP enhanced T-AOC by 10.67% and 6.53%, respectively.Furthermore, SREHP exhibited significantly greater efficacy than COP in reducing AST, ALT, and MDA levels and in enhancing SOD activity.These findings provide a scientific basis for the development of novel antioxidants and functional anti-alcohol products.

The health effects of probiotics on hosts are closely related to the number of viable bacteria that effectively reach the intestine.Crystal balls with acid-resistant outer layer and three-layer structure have a good digestive protection effect on probiotics, but there are technical difficulties such as poor molding.This study intended to solve the problems of molding and shelf-life stability of probiotic crystal balls and to evaluate the survival rates of probiotics in different dosage forms using biomimetic gastrointestinal digestion model.Comparing crystal balls with powders, the changes in gastric/intestinal pH, crystal balls morphology, and concentration of probiotics during continuous digestion for 3 hours in the dynamic biomimetic digestion model were observed.Results showed that the crystal balls remained intact in an empty stomach environment (pH about 1.6) for 60 minutes, and the survival rates of probiotics remained above 90%.The crystal balls passed through the small intestine (pH about 8.0) at the fastest within 30-60 minutes and gradually dissolved until it completely disappeared after 120 minutes, releasing probiotics encapsulated inside.Under the same digestion conditions, live bacteria of probiotic powders were only detected in the stomach and rapidly decreased, while no live bacteria were detected in the small intestine collector, indicating that the digestive fluid had a significant impact on probiotic activity under an empty stomach.In summary, the crystal balls dosage form has a good protective effect on probiotics, helping to achieve targeted release in the intestine and exerting health benefits.

A mouse model of inflammation-related colorectal cancer was established through the induction of azoxymethane (AOM) and dextran sodium sulfate (DSS) to investigate the effects and mechanisms of Lactiplantibacillus plantarum KSFY01 (LP-KSFY01), isolated from traditional fermented yogurt in Xinjiang.The experimental design included a normal group, a model group, an aspirin group, as well as groups treated with low (1×10⁸ CFU/kg) and high (1×10⁹ CFU/kg) concentrations of LP-KSFY01.Except for the normal group, all mice underwent treatment with AOM/DSS.The aspirin group received daily oral doses of 67 mg/kg of aspirin, while the LP-KSFY01 groups were administered daily oral suspensions of LP-KSFY01.Measurements were taken of body weight, organ weight, colon length, and the number of intestinal tumors, along with histopathological analyses of the rectum.Enzyme-linked immunosorbent assay was utilized to assess the levels of inflammatory cytokines in serum and colon tissues, and real-time fluorescence quantitative PCR was employed to measure the mRNA expression of NF-κB and apoptosis-related factors in the colon.Results indicated that LP-KSFY01 intervention significantly mitigated weight loss and normalized organ indices, reduced the incidence of intestinal tumors, and improved histopathological damage in the rectum.Furthermore, a decrease in the levels of inflammatory cytokines such as IL-6, IL-1β, TNF-α, and iNOS was observed in both serum and colon tissues (P<0.05).The mRNA expression of IκBβ, p65, p50, p52, Bcl-2, and Bcl-x_L was downregulated, while the expression of Bid and caspase-8 was upregulated (P<0.05).Notably, a greater effect was noted with the high concentration of LP-KSFY01 compared to the low concentration.In conclusion, LP-KSFY01 may play a role in alleviating intestinal inflammation progression, intervening in colorectal tumor development through modulating the NF-κB and apoptosis pathways, indicating a potential regulatory effect on inflammation-related colorectal cancer in mice and suggesting further research value.

To investigate the protective effects of low-viscosity konjac glucomannan (LVKGM) on acute alcohol intoxication in mice, konjac glucomannan (KGM) powder was used as the raw material.LVKGM was prepared using microwave-assisted hydrogen peroxide (semi-dry method).C57BL mice served as the animal model, with KGM as the positive control.Behavioral observations, biochemical assessments, and pathological examinations were conducted to evaluate effects of LVKGM on alcohol metabolism and intoxication protection in acute alcohol intoxicated mice, revealing potential mechanisms of action.The results indicated that LVKGM reduced serum levels of aspartate aminotransferase (AST) and alanine aminotransferase (ALT) in acute alcohol intoxicated mice.LVKGM downregulated the expression of inflammatory factors such as TNF-α in the liver, alleviating the inflammatory response.Additionally, LVKGM enhanced the activity of alcohol dehydrogenase (ADH) in the liver, accelerating alcohol metabolism.It also increased the activities of glutathione peroxidase (GSH-Px) and superoxide dismutase (SOD), thereby strengthening antioxidant defense of the liver.Furthermore, LVKGM raised the concentration of short-chain fatty acids (SCFAs) in the colonic contents of alcohol-intoxicated mice and improved cecal microbiota diversity, effectively mitigating the damage caused by acute alcohol intoxication.In conclusion, LVKGM prepared by the microwave-assisted hydrogen peroxide method demonstrated significant protective effects against acute alcohol damage in mice.The findings suggested that these effects may be related to the improvement of gut-liver axis function, restoration of gut barrier integrity, and modulation of gut microbiota and inflammatory responses.This research provides new experimental evidence for the potential use of LVKGM as a therapeutic food for acute alcohol poisoning and daily liver and gastric protection during alcohol consumption.

To study the effects of perilla and mulberry leaf and honeysuckle solid beverage on immune function, an immunosuppressed mouse model that was constructed using cyclophosphamide was investigated, mice were randomly divided into blank control group, model group and low (833 mg/kg·BW), medium (1 667 mg/kg·BW) and high (5 000 mg/kg·BW) dose solid beverage groups, immunological indices were measured.The results showed that the thymus index and spleen index of high dose group significantly increased;The number of RBC and HGB significantly increased in each dose group, while the number of PLT and HCT in the high-dose group significantly increased;The levels of TNF-α, INF-γ, and IL-1β in serum of high dose group were significantly downregulated.To study the antimutagenic effects of solid beverages, the Ames test, mouse bone marrow erythrocyte micronucleus test, and mouse spermatocyte chromosome aberration test were selected.The results showed that solid beverage had an antagonistic effect on 2-aminofluorene-induced back mutation of Ames strain, the micronucleus rate of bone marrow cells significantly decreased in each dose group, the micronucleus inhibition rate of female mice in low, medium and high dose groups were 30.4%, 46.4%, and 60.5%, respectively;the micronucleus inhibition rate of male mice in low, medium and high dose groups were 30.5%, 46.9%, and 59.1%, respectively;the chromosome aberration rate of testicular spermatocyte in medium and high dose groups decreased significantly, and the inhibition rate in low, medium and high dose groups was 8.9%, 25.9%, and 65.2%, respectively.In conclusion, perilla mulberry leaf and honeysuckle solid beverage have immunomodulatory and antimutagenic effects on mice.

Scale-down technology is a powerful tool for simulating and optimizing large-scale production processes in a laboratory environment.The solid-state fermentation system in Baijiu production is complex, making direct analysis difficult and emphasizing the importance of laboratory-scale studies.This study focused on heat transfer in the fermentation system, using the diameter-to-height ratio as a scaling parameter to determine the initial fermentation conditions.By comparing the physicochemical parameters, microbial populations, and flavor compounds in laboratory and production scale fermentations, we evaluated the similarities between the scale-down system and the Qingxiangxing Baijiu system.The results indicated that both systems exhibited similar trends in changes in physicochemical indicators, dominant microbial populations, and high-abundance flavor compounds.A Two-One-Sided-T test (TOST) revealed that the change rate parameters for starch, reducing sugars, lactic acid, and ethanol were statistically equivalent, with one-sided P-values <0.05.These results preliminarily confirmed the applicability of the scale-down model to the Qingxiangxing Baijiu system and validated the use of the diameter-to-height ratio as a scaling parameter, providing a foundation for developing solid-state fermentation engineering theory in Baijiu production.

Baobaoqu is a crucial fermentation material in the brewing process of Nongxiangxing Baijiu Wuliangye.Its precise grading plays a significant role in stabilizing brewing quality and improving production efficiency.However, traditional grading methods mainly depend on human expertise, resulting in low efficiency and long training periods to develop experienced engineers.This reliance introduces subjectivity and compromises the robustness of grading outcomes.This study presents a deep learning-based grading framework for Wuliangye Baobaoqu, comprising two core components:cross-section detection and classification.The framework is designed to digitize and streamline the grading process, supporting engineers in improving grading precision and operational efficiency.To overcome the limitations of manual assessment, a dedicated Baobaoqu image dataset was constructed, and a two-stage deep neural network framework was developed.The first stage utilizes an object detection model to identify Baobaoqu cross-sections, and the second stage employs an image classification model for grading decisions.Experimental results demonstrate that the classification performance of the proposed method is comparable to that of experienced engineers, providing technical support for the intelligent development of the Baijiu brewing industry.

Based on the near-infrared partial least squares method (NIR-PLS), a rapid detection model of near-infrared spectroscopy was developed for rapid and non-destructive detection of the gelatinization degree of steamed sorghum.At the same time, the correlation of key indicators of Baijiu brewing and production was analyzed, and based on the gelatinization degree of steamed sorghum, combined with the sensory evaluation of steamed sorghum, the physicochemical and physical chemistry of the cellar residue, the wine yield, the physicochemical and scoring of the basic baijiu, and the adaptive weights algorithm (AW) was used to establish an evaluation method for the effect of steamed sorghum on grain steaming.The detection model had a high correlation in predicting the gelatinization degree of steamed sorghum, and the coefficient of determination between the predicted value of the model and the modeling reference value was R²=0.977 1.In addition, the validation results of the evaluation method for the effect of steamed grains were consistent with the sensory evaluation of experienced winemakers.When the detection value of the gelatinization degree was [75,80], the gelatinization effect of the steamed sorghum was evaluated as excellent, when the gelatinization detection value was [65,75), it was evaluated as level 1, gelatinization detection value was (55,65) or the gelatinization detection value was (80,90), the evaluation was grade 2, when the gelatinization test value ≥90 or the gelatinization test value ≤55, it was evaluated as unqualified.This evaluation method quantifies the evaluation of the effect of steamed sorghum in baijiu production and transforms the sensory evaluation method based on experience into a standardized and digital means, which is helpful to strengthen the controllability of the production process and product quality and reduce food loss.

To improve the quality of passion fruit wine, a plate separation method was adopted to screen and identify ester-producing yeast strains from the soil, fruit, and peel of passion fruit in Guizhou.Subsequently, by comparing the metabolic ability, ester production ability, alcohol production ability, acid production ability, and gas production rate with commercial Angel Saccharomyces cerevisiae, the yeast strains with higher ester production for passion fruit wine were screened out.The results indicated that the ester-producing yeast strain G1 was selected through preliminary and secondary screening.Molecular biological identification confirmed that it is S. cerevisiae.The acute toxicity test in mice verified that S. cerevisiae G1 was actually non-toxic.Compared to commercial Angel S. cerevisiae, S. cerevisiae G1 had similar alcohol production capabilities and tolerances to acidity, SO₂, alcohol, and glucose levels during fermentation.Moreover, G1 exhibited a 15.1% increase in ester production, a 2.6% decrease in acidity, and one day shorter fermentation time, suitable for the fermentation of passion fruit wine.Ester-producing S. cerevisiae G1 was beneficial for improving the quality of passion fruit wine.After the fermentation of passion fruit wine by S. cerevisiae G1, the main organic acids were citric acid (74.68%), and the fruit wine had a stronger aroma and better taste.This study provides certain theoretical guidance for the quality regulation and product development of passion fruit wine.

Fermentation starter is the driving force of wine brewing, which is crucial for the formation of flavor and taste.This study selected lily bulbs from Lanzhou, which is the only sweet lily variety in China, as the raw material for juice production, and three kinds of commercial brewer's yeasts with different characteristics were employed as alternative fermentation starters.Through the determination of the basic physical and chemical indexes, combined with volatile flavor compounds in wine by headspace-solid phase microextractiongas chromatograph-mass spectrometry technology, and sensory evaluation of lily wine, so as to compare and screen the suitable fermentation starter for brewing lily wine.Results showed that the yeast F15 starter was highly adaptable to the lily juice raw material, had the advantages of fast sugar reduction, strong ethanol production capacity.After 8 days fermentation, the alcohol content was 11.2 %vol and the residual sugar content was 8.3 °Brix in the juice with initial sugar content of 22 °Brix, which had good flavor quality, and its sensory score reached 87.Thereby, the yeast F15 can be used as an ideal starter for lily wine brewing.

To solve the problems of single flavor and poor quality of purple sweet potato wine, the effects of mixed fermentation of five kinds of bulk fruits with purple sweet potato on the quality and flavor of wine were compared in this study.Results showed that the mixed fermentation wine of purple sweet potato and banana, and the mixed fermentation wine of purple sweet potato and navel orange had the advantages of low methanol content, high alcohol and total acid content.Compared with the commercial purple sweet potato wine, the mixed fermentation of different fruits and sweet purple potato had a significant improvement in the sensory scores of purple sweet potato wine.The results of volatile components detection showed that compared with the single purple sweet potato fermented wine, the mixed fermentation of banana and navel orange increased the types of volatile components, among which the mixed fermentation of banana increased the most.Quantitative analysis by gas chromatography-mass spectrometry showed that banana mixed fermentation significantly increased the content of esters in wine and endowed it with significant fruity and floral characteristics.In addition, in vitro antioxidant function analysis of different purple sweet potato wines showed that the contents of flavonoids, anthocyanins and polyphenols in the mixed fermented wine of purple sweet potato and orange were close to those of single purple sweet potato wine, and the DPPH free radical and ABTS cationic radical scavenging rates were relatively high.Overall, this study showed that banana and navel orange were more suitable for mixed fermentation with purple sweet potato.This study provided a theoretical basis for the development and utilization of mixed fermented wine purple sweet potato and fruits.

For the traceability analysis of spoilage fungi in the tomato can production process, the MGISEQ-2000 high-throughput sequencing technology was employed to sequence the fungal ITS genes from 46 samples collected at different production times and stages, providing a comprehensive analysis of the changes in fungal community structure and key species differences throughout the tomato can production process.The pure culture technique, combined with multiphase identification technique, was used for the large-scale isolation and identification of fungi in the production process of canned tomatoes to determine the accurate taxonomic status of the isolated strains.On this basis, key spoilage fungi and their sources in the production and processing of canned tomatoes were identified through back-joining experiments and strain typing analysis.Results showed that a total of 5 236 operational taxonomic units were annotated from the 46 samples, and the diversity of fungal community structure decreased with the continuation of production, with Candida emerging as a potential spoilage fungus, a total of 72 fungal strains were obtained by pure culture technique, of which Candida tropicalis was the main potential spoilage fungus, accounting for 27.78% of the isolated.The results of the backtracking experiments and traceability analyses showed that C.tropicalis was the spoilage fungus that caused the flatulence and spoilage of canned tomatoes, and was widely distributed in the whole production process.

The study aims to analyze the content of different forms of fluoride and the changes in microbial population during pile-fermentation of tea, and to explore the correlation between the forms of fluoride and the changes in microbial populations during the pile-fermentation of dark tea.Tea samples from 9 different pile-fermentation stages of dark tea were collected to analyze the fluoride content in different existing forms during the pile-fermentation process of dark tea.High-throughput sequencing technology was used to analyze microbial diversities in pile-fermentation, and spearman correlation analysis was used to reveal the correlation between fluoride in different forms and microbial populations.The analysis results of fluorine content in different existing forms of tea samples showed that the general distribution of fluorine content was water-soluble fluorine>organic bound fluorine>exchangeable fluorine>Fe-Mn binding fluorine>residual fluorine.The bacterial diversity analysis showed that the bacterial abundance reached the peak in the W-4 stage of pile-fermentation, and the dominant bacteria was Burkholderia-Caballeronia-Paraburkholderia at the genus level.The analysis of fungal diversity showed that Aspergillus was the dominant fungus at genus level during dark tea pile-fermentation, and its relative abundance ranged from 1.90% to 66.26% throughout the whole process of pile-fermentation.The correlation analysis between fluoride in different existing forms and microbial populations showed that the dominant genera Thermomyces and Blastobotrys had a strong positive correlation with the fluorine content of all forms at the middle stage of pile-fermentation, the dominant genera Wallemia and Rhizomucor showed a strong negative correlation with the fluorine content of all forms in the later stage of pile-fermentation, the bacterial community was related to the contents of Fe-Mn binding fluorine and exchangeable fluorine in the early stage of pile-fermentation, and the contents of total fluorine, organic bound fluorine, water-soluble fluorine and residual fluorine in the middle and late stage of pile-fermentation.In conclusion, it could be concluded that there was a significant correlation between the microbial community and the fluoride contents in different existing forms during the pile-fermentation process of dark tea.

Postharvest fruit ascorbic acid (AsA) exists in both oxidized and reduced forms and the decline of AsA content during postharvest storage is a critical factor affecting fruit quality.To investigate the regulatory mechanism of 2,4-epibrassinolide (EBR) on AsA metabolism in postharvest strawberries, this study applied 5 μmol/L of EBR to strawberry fruit and conducted a 5-day storage experiment at (20±1) ℃ with 90%-95% relative humidity.Results showed that EBR treatment significantly inhibited the decline in reduced AsA, dehydroascorbic acid (DHA) and total AsA contents, while maintaining the AsA/DHA ratio.Transcriptome analysis revealed that EBR treatment regulated 3 309 differentially expressed genes, including 1 491 upregulated and 1 818 downregulated genes.Further analysis using quantitative real-time PCR (qRT-PCR) clarified the transcriptional changes in AsA metabolic pathway-related genes in EBR-treated strawberry fruits.Notably, the upregulated expression of FaMIOX and FaAPX genes positively contributed to AsA/DHA homeostasis, potentially regulated by WRKY family transcription factors.This study elucidates the molecular mechanism by which EBR delays AsA degradation in postharvest strawberries through the regulation of key gene expression, providing a theoretical basis and practical reference for the application of EBR in postharvest fruit preservation.

In order to develop functional Huangjiu wine jelly suitable for individuals with dysphagia, this study employed tamarind seed polysaccharide (TSP) as the gelling agent and systematically investigated the effects of pH and sugar contents in Huangjiu wine on the gel properties of TSP.The formula of wine jelly was further optimized via orthogonal experiments.Single-factor experiments revealed that acidic environment at pH 3.5-4.5 significantly enhanced the gel strength of TSP (P<0.05) by reinforcing hydrogen bonding between the polysaccharide chains.The glucose (10 g/L) and maltose (7 g/L) in the matrix of Huangjiu wine synergistically improved the hardness and elasticity of TSP alcogels.Dynamic rheological analysis revealed that the storage modulus (G′) was significantly higher than loss modulus (G″) when the alcohol content higher than 11.2%vol, indicating the formation of a stable elastic gel network.Moreover, syneresis tests demonstrated that the average water release content of TSP alcogels was less than 3.0% in 15 days, markedly outperforming the low alcohol content samples.The formulation of wine jelly prepared by TSP was optimized as 10 g/L TSP, 120 g/L sucrose, 1.0 g/L citric acid, and 14%vol alcohol.Compared to conventional gelling agents such as gelatin and carrageenan, the TSP jelly showed superior performance in terms of alcohol retention (12.5%vol), elasticity (0.908), and chewiness (133.364).These findings demonstrated that TSP exhibited excellent process adaptability in Huangjiu wine jelly, thereby providing a theoretical basis and technical support for the development of functional gel foods.

To investigate the effects of drying methods on the physicochemical properties and antioxidant activities of Siraitia grosvenorii polysaccharides (SGPs), in this paper, F-SGP, H-SGP, V-SGP, and M-SGP were obtained by water extraction-alcohol precipitation method from fresh, hot air-dried, vacuum-dried, and microwave-dried fruits of S.grosvenorii, respectively.The physicochemical properties of the SGPs, including monosaccharide composition, molecular weight, and microstructure, were analyzed by HPLC, ultraviolet spectroscopy, fourier transform infrared spectroscopy, nuclear magnetic resonance, scanning electron microscope, and Congo red assays, and their antioxidant activities were evaluated through free radical scavenging assays.The results showed that the four SGPs were HG-type pectin polysaccharides with a low degree of methyl esterification, and were composed of the same monosaccharides, including mannose (Man), rhamnose (Rha), glucuronic acid (GluA), galacturonic acid (GalA), glucose (Glu), galactose (Gal), and arabinose (Ara), but with significant difference in the monosaccharide ratio, molecular weight distribution, and microstructure.Among these, the H-SGP exhibited the higher yield, but lower uronic acid content, as well as the strongest scavenging abilities for DPPH free radical, ABTS cation radical, and hydroxyl radical with EC₅₀ values of 1.19, 1.95, and 0.43 mg/mL, respectively.These data indicated that the drying method significantly affected the structure and antioxidant activity of SGPs, and provided scientific basis for the dry process and potential application of SG in functional product.

Okara is a byproduct of soybean processing rich in dietary fiber and protein, but its direct utilization rate is low.To improve the taste and quality of okara, solid-state fermentation using Pleurotus eryngii was studied.The changes in nutritional components such as amino acid nitrogen, crude fat, soluble protein, reducing sugar content, and antioxidant activity during the solid-state fermentation process were determined.Results showed that the content of amino acid nitrogen in fermented okara increased by 4.71 times, and the content of soluble protein increased by 3.91 times compared with unfermented okara.In the early stage of solid-state fermentation, the reducing sugar content increased by 7.90 times, and decreased to 6.05 times that of unfermented okara in the later stage.The crude fat content decreased by 35.50%.The total flavonoid content increased by 2.13 times in the early fermentation stage and decreased to 1.84 times in the later stage.The total amino acid content increased by 1.38 times compared to unfermented okara.The ABTS cationic radical scavenging ability of alcohol extract increased from (101.964±0.156) mg Trolox/100 g to (339.19±0.203) mg Trolox/100 g.The semi-inhibitory concentration of DPPH free radical scavenging reached its minimum value of (4.280±0.072) mg/g on the 6th day, and there was no significant change thereafter.Solid-state fermentation of okara using P.eryngii could significantly improve the nutritional components and antioxidant activity.These results will provide data support for the high-value utilization of okara.

To promote the comprehensive utilization of porcine blood resources, this study used porcine serum albumin (PSA) as the raw material, combined with epigallocatechin gallate (EGCG), and optimized the preparation process of the EGCG-PSA complex through single-factor experiments and response surface methodology.The structural characterization of the EGCG-PSA complex was conducted through scanning electron microscopy, particle size analysis, and Fourier transform infrared spectroscopy.Additionally, the solubility, surface hydrophobicity, emulsifying activity, emulsion stability, foaming ability, and free radical scavenging capacity of the EGCG-PSA complex were investigated compared to PSA alone.The results indicated that the optimal process for preparing the complex was a PSA:EGCG ratio of 1:1, pH 8, reaction temperature of 40 ℃, and reaction time of 45 min.The results from SEM, particle size analysis, and FTIR indicated that EGCG modulates the intermolecular interactions of PSA, altering its spatial conformation and microstructure, thereby enhancing the stability of the protein and improving its functional properties.Compared to PSA, EGCG-PSA exhibited a 6.55% increase in solubility (P<0.05), a 15.26% reduction in surface hydrophobicity (P<0.05), and a 7.54% increase in turbidity (P<0.05).Additionally, the emulsifying activity and emulsion stability of EGCG-PSA were enhanced by 54.16% and 49.41%, respectively (P<0.05), while foaming capacity and foam stability improved by 10% and 20%, respectively (P<0.05).The ABTS cation free radical and DPPH free radical scavenging activities of EGCG-PSA also increased significantly by 28.60% and 31.30%, respectively (P<0.05).This study provides new insights into the application of PSA in the functional food sector and offers theoretical support for the high-value utilization of pig blood resources in the future.

To improve the gel properties of myofibrillar proteins (MPs), protein gels were prepared by adding bamboo leaf powder (BLP) at a mass fraction of 0.5% to 2.5% to MPs.The effects of BLP addition on the rheological properties, gel strength, water-holding capacity, chemical bonding force, protein structure, and microstructure of MPs were analyzed, and the underlying reasons for the improvement of MPs gel quality by BLP were explored.Results showed that BLP had a significant enhancement effect on the storage modulus G′ and loss modulus G″ of the MPs sol, promoting the formation of elastic gels.The results of gel strength and water-holding capacity showed that the addition of BLP significantly enhanced the gel strength and water-holding capacity, which may be due to the fact that the dietary fiber in BLP was rich and fills the network of MPs gels, and the dietary fiber in bamboo leaf powder had strong water absorption capacity.The results of protein structure determination of the gels with BLP addition showed that the content of alpha-helix in the secondary structure of the gel increased.The hydrogen bond and ionic bond bonding force in the gel increased significantly, which was beneficial to stabilizing the alpha-helix structure and forming a network with smaller pore size and more compact structure.The scanning electron microscope showed that the control group gel was in a clustered and loose state, while the addition of BLP made the proteins cross-linked, forming a more compact gel structure.An appropriate addition of BLP can improve the quality of MPs gels by affecting the rheological properties, gel properties, chemical bonding force, and secondary structure of MPs.

Rapeseed was pretreated by roasting, extrusion, ultrasonic and vacuum freeze-drying.Rapeseed oil was prepared by screw pressing method, and rapeseed protein was prepared by alkali-soluble acid precipitation method.The effects of different pretreatment methods on the physicochemical properties, nutritional properties and processing properties of rapeseed oil and rapeseed protein were studied.The results showed that the sensory quality of rapeseed oil pretreated by vacuum freeze-drying was the best, which was 2.56 points higher than that of the blank group.Different pretreatments had significant effects on the physicochemical properties of rapeseed oil (P<0.05), which increased the acid value and peroxide value of rapeseed oil and decreased the saponification value.Roasting pretreatment could improve the oxidative stability of rapeseed oil.The content of unsaturated fatty acids in rapeseed oil increased by 4.15-7.48 g/100 g after different pretreatments, and the content of unsaturated fatty acids in rapeseed oil pretreated by extrusion was the highest (90.04 g/100 g).After vacuum freeze-drying pretreatment of rapeseed, the surface hydrophobicity and foam stability of protein were improved.In the roasting pretreatment group, the water holding capacity of protein reached 92.24%, and the emulsification reached 1.31 m²/g.After extrusion pretreatment of rapeseed, the oil holding capacity of protein increased by 38.48%.After ultrasonic pretreatment of rapeseed, the foamability of protein was increased by 52.14%, and the emulsion stability was increased by 1.3 times.This study provides a reference for the application of Qinghai rapeseed and its processing by-products.

Agaricus bisporus protein (ABP) was extracted by ultrasonic-assisted acid precipitation and alkaline solution.The extracted ABP was further modified by deamidation and phosphorylation and the physicochemical and functional properties were investigated.The deamidated and phosphorylated protein showed reduced particle size and surface hydrophobicity compared to those of the control treatment, whereas, the content of the free sulfhydryl group was increased.The results of FTIR showed that deamidation and phosphorylation changed the protein secondary structure content.The solubility of deamidated- and phosphorylated- ABP was increased with the increase of pH 4-10, and the solubility was the highest which was 60.68% and 54.85% respectively, at pH 10.The emulsification capacity, emulsification stability, foaming capacity, and foaming stability of deamidated- and phosphorylated- modified ABP were also improved at different degree compared to those of control treatment.This study aimed to provide theoretical data of functional properties of deamidated- and phosphorylated- proteins extracted from Agaricus bisporus and promote their application in foods.

To explicitly the effect of protease-producing lactic acid bacteria on the quality of traditional dried beef, the lactic acid bacteria isolated in the early stage were inoculated into beef for fermentation using different strain combinations:A (Lactococcus garvieae TC-6:Pediococcus pentosaceus TMR-WJG, 1:1), B (L. garvieae TC-6:Lactococcus lactis TC-2, 1:1), C (P. pentosaceus TMR-WJG:L. lactis TC-2, 1:1), D (L. garvieae TC-6:P. pentosaceus TMR-WJG:L. lactis TC-2, 1:1:1), and E (without inoculation).The effects of the fermentation agents on the protein degradation indicators in dried beef were analyzed.Changes in flavor substances in air-dried beef were also analyzed using an electronic nose and a gas chromatograph-ion mobility spectrometer (GC-IMS).The results showed that the compound lactic acid bacteria starter promoted the degradation of protein in air-dried beef.The rates of non-protein nitrogen (NPN) and amino acid nitrogen (AAN) formation were faster.After 7 days of storage, the NPN and AAN contents in groups A, B, and D were significantly higher than those in the control group, group E (P<0.05).Free amino acid (FAA) measurement results showed that the group B samples had a higher FAA content, with a glutamic acid content of 1.421 μmol/mL and an alanine content of 2.571 μmol/mL.The E-nose and GC-IMS results showed that group B contained a higher amount of esters and alcohols, mainly including propyl butyrate, ethyl octanoate, methyl acetate, 2-methyl-1-butanol, 2,3-butanediol, cis-3-hexenol, etc.GC-IMS revealed a significant difference in flavor between group B and the control group, group E, after 7 days of storage.Among all the experimental groups, group B had the highest amount of volatile substances, including 2,3-butanediol, 1-octen-3-ol, (E)2-heptenal, ethyl octanoate, and ethyl caproate, which were unique to group B.In conclusion, the mixed fermentation of L. garvieae TC-6 and L. lactis TC-2 was beneficial in promoting the formation of various flavor compounds in dried beef.

To clarify the effect of heat-moisture treatment (HMT) on the digestive properties of multigrain starches, and broaden the application of multigrain in anti-digestive foods, buckwheat, highland barley, chickpeas and mung beans were used as grain raw materials for HMT to prepare compounded multigrain flour (CMF).The effect of different HMT conditions on the digestive properties of multigrain starches was explored, and the differences in the digestibility characteristics, physiochemical properties, structural properties and particle morphology of CMF before and after HMT were compared.The results showed that when the system moisture level was 26% and the temperature was 117 ℃, the content of slowly digestible starch and resistant starch in the CMF reached 49.08% after 4.3 hours of HMT, which was 91.64% higher than before (P<0.05).HMT significantly reduced the solubility and swelling power of CMF (P<0.05), increased the content of amylose, relative crystallinity, degree of order and thermal stability (P<0.05), and the particles expanded and formed agglomerates, which resulted in size increasing and the specific surface area decreasing.Therefore, suitable HMT can effectively improve the anti-digestibility of starch in CMF, which can provide certain reference for the application of HMT on multigrains and the development of good carbohydrate-multi-grain products.

Anthocyanins, the predominant pigment in blueberry juice, significantly influence product quality through their stability and color properties.The copigmentation effect of various organic acids on the color and thermal stability of blueberry anthocyanins were systematically evaluated.Fourier transform infrared spectroscopy (FTIR) and molecular docking techniques were employed to investigate the underlying mechanisms.Results indicated that ferulic acid, caffeic acid, gallic acid, and malic acid all markedly enhanced and stabilized the color of blueberry anthocyanins, with their impact decreasing in that order.These organic acids reduced the degradation rate constant (k) of anthocyanins by 11.6%-70.1%, and increasing the half-life (t_1/2) by 12.8%-234.5% and the activation energy (E_a) by 13.3%-58.2%.Organic acids with phenolic rings exhibited stronger copigmentation effects.Hydroxymethyl cinnamic acid groups showed superior performance compared to hydroxymethyl benzoic acid groups.Copigments that contained more hydroxyl groups facilitated the co-pigmentation, and methyl contributed more to color enhancement, with respect to the hydrogen group.Thermodynamic analyses revealed that anthocyanin-organic acid complexes possessed higher order and stability.FTIR and molecular docking simulations showed that caffeic acid and ferulic acid formed more stable complexes with lower binding energies, primarily driven by hydrogen bonding and π-π stacking interactions.The binding strength was related to the structural characteristics of the organic acids.

To enhance the resource utilization of anthocyanins from the peel of Xinjiang Prunus cerasifera Ehrh., an environmentally friendly production process has been developed.This process utilized the fruit peel as raw material to efficiently produce high-purity anthocyanins.Using the total anthocyanin content as the evaluation index, pectinase-assisted extraction was employed to optimize the extraction process through single-factor and orthogonal experiments.Macroporous adsorbent resin combined with polyamide resin was used for the purification of anthocyanins, and ultra-high-performance liquid chromatography with quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF/MS) was employed for composition analysis.The results showed that the optimal extraction conditions were as follows:pectinase dosage of 0.2%, sample pH of 2.0, solid-to-liquid ratio of 1:80(g:mL), temperature of 70 ℃, and extraction time of 30 minutes.Under these conditions, the total anthocyanin content in the peel reached 1 718.35 mg/100 g.The optimal purification conditions using polyamide resin were as follows:sample pH of 3.0, sample volume of 10 BV, ethanol eluent concentration of 50%, elution volume of 3 BV, and flow rate of 2.5 mL/min.After purification, the total anthocyanin content reached 50.72%.UPLC-Q-TOF/MS analysis identified 30 components, including 9 anthocyanins, 10 flavonoids, 4 phenolic acids, and 7 phenylpropanoids.This study developed an integrated ‘pectinase-assisted extraction and dual-resin purification' system, which achieved green extraction and enrichment of anthocyanins.The combination of chemical composition analysis of P.cerasifera peel with this innovative methodology provides a scientific foundation for both sustainable resource utilization and identification of pharmacologically active constituents.

This study aimed to examine the dynamics of active components in both organic (O) and non-organic (N) Gonggan Mandarin (GM) fruits at different ripening stages.The primary phenolic compounds and antioxidant activities present in the peel, pomace, seeds, and juice of GM were analyzed using high-performance liquid chromatography (HPLC).Additionally, a correlation analysis was conducted employing Pearson's method.Results indicated that the total phenols content, total flavonoids content, DPPH radical scavenging capacity, ABTS cationic radical scavenging capacity, and ferric ion reducing antioxidant power (FRAP) of both OGM and NGM fruits exhibited decreases of 32.58% and 34.76%, 35.47% and 37.78%, 31.90% and 25.05%, 30.27% and 34.54%, as well as 27.06% and 25.04%, respectively, from September to January of the following year.The total phenols content, total flavonoids content, DPPH radical scavenging capacity, ABTS cationic radical scavenging capacity, and FRAP of OGM fruits were higher than those of NGM fruits at different maturity stages by 5.48%-9.00%, 3.37%-9.64%, 5.88%-16.52%, 2.96%-10.84% and 2.62%-8.98%, respectively.The total phenolic and flavonoid contents, as well as the antioxidant activities (DPPH radical scavenging capacity, ABTS cationic radical scavenging capacity, and FRAP), of different parts, were ranked in the following order:fruit peel>pomace>seeds>juice.Hesperidin is the predominant phenolic compound found in the fruit of GM.Correlation analysis revealed that gallic acid, chlorogenic acid, ferulic acid, epicatechin, rutin, naringin, neohesperidin, methyl hesperidin, didymin, hesperitin, genistein, apigenin, sinensetin, tangeretin, nobiletin, total phenols, and total flavonoids exhibited a positive correlation with antioxidant activities as measured by DPPH radical scavenging capacity, ABTS cationic radical scavenging capacity, and FRAP assays.This study elucidated the phenolic properties and variations of OGM and NGM fruits at different ripening stages, thereby establishing a foundation for the processing and utilization of various parts of gomphocarp fruits as a significant dietary source of antioxidants.

Sodium alginate (SA), chitosan (CS), and nano-selenium (SeNPs) were used as film-forming substrates to prepare a new composite film by solution blending and casting method.The thickness, mechanical properties, surface morphology, and antibacterial properties of the composite film and its application in strawberry preservation were investigated.Results showed that when the mass ratio of sodium alginate to chitosan was 1:2, the process of sodium alginate-chitosan-nano-selenium composite film was the best.At this time, the film thickness was 0.053 mm, the water content was 20.27%, and the tensile strength was 141 MPa.The diameter of the inhibition zone against Escherichia coli was 19.99 mm.Using this composite film for strawberry preservation could effectively slow down the dehydration and hardness decrease of strawberries, inhibit the decrease of vitamin C content, and inhibit the growth of microorganisms compared to the non-coated group.Therefore, as an environmentally friendly composite material, this composite film has shown good application prospects in the field of fruit preservation, providing a new strategy for fruit preservation.

In order to prolong the shelf life of Lanzhou lily [Lilium davidii var.willmottiae (E.H.Wilson) Raffill], this study screened a strain with 1-aminocyclopropane-1-carboxylic acid deaminase (ACCD) activity from the rhizosphere soil of Lanzhou lily.Based on the characteristics of ACCD that can degrade endogenous ethylene in plants, a composite coating agent was prepared by embedding technology with sodium alginate (SA) and Zein as substrates, and the process was optimized.At the same time, the characteristics and fresh-keeping properties of the coating agent were explored.The results showed that Microbacterium oxydans had good safety and the highest ACCD activity, which could reach (0.119±0.006) μmol/(mg·h).After optimization and modification according to the actual situation, the best process for the film agent was 3.4% (mass fraction) SA, 22.8% Gl addition, and 2.8% (mass fraction) CaCl₂.Under this technological condition, the strain embedding rate of the film agent was 60.56%, and its structure characterization results and performance were mutually confirmed.Compared with the uncoated film group, the film could effectively reduce the browning degree of bulb slices of Lanzhou lily, slow down the respiration rate and malondialdehyde content, and inhibit the activities of peroxidase and polyphenylalanine ammonia lyase enzymes.Moreover, it has a better fresh-keeping effect at 4 ℃ under the same treatment conditions.In this study, a composite coating agent with good morphology, properties, and fresh-keeping effect was successfully prepared, which provided a theoretical basis for the development of new fresh-keeping technology for Lanzhou lily.

To achieve a faster, sensitive, and accurate detection of sodium pentachlorophenolate (PCP-Na) residues in food, based on the structure of PCP-Na, a hapten was designed and synthesised by retaining the phenolic hydroxyl group on the benzene ring, a monoclonal antibody specifically recognizing PCP-Na was prepared, and a colloidal gold immunochromatographic method for the rapid detection of PCP-Na in animal food was established.By the key parameters such as labelling system, antigen coating concentration and sample preparation, the half-inhibition concentration (IC₅₀) of the prepared anti-PCP-Na monoclonal antibody was 0.87 μg/L under optimal conditions.The established colloidal gold immunochromatography method had the characteristics of sensitive, accurate, and rapid.The detection limits of PCP-Na and samples were 0.8 and 1 μg/kg, respectively.This method can be applied to the large-scale rapid screening of PCP-Na in animal foods such as chicken, pork, tiplapia fish, and oyster.

In this study, an acid-tolerant strain of Saccharomyces cerevisiae HJ-U17 and two commercial strains, Angel-RW and Excellence-Ds, were utilized for the fermentation of sea buckthorn wine.A comprehensive analysis was conducted on the physicochemical properties, organic acid profiles, and volatile components of the resulting wine samples.To elucidate the differences in volatile metabolites and key aroma compounds among wines fermented by different S. cerevisiae strains, partial least squares discriminant analysis (PLS-DA) and relative odor activity value (ROAV) analysis were performed.The findings indicated that fermentation using HJ-U17 resulted in a greater diversity of volatile components, particularly higher concentrations of alcohols, ketones, furans, and terpenes.Through PLS-DA analysis of all volatile components, 20 distinct volatile compounds were identified across the three groups of wine samples, establishing a unique volatile metabolic profile specific to sea buckthorn wine.Additionally, ROAV analysis revealed that 22 key aroma compounds significantly contributed to the characteristic aroma of sea buckthorn wine.Among these, 10 volatile components with variable importance in the projection (VIP) values >1 were identified as critical determinants of the wine's aroma profile.The strong correlation between strain-specific characteristics and key aroma substances highlights the pivotal role of yeast metabolic function in shaping the flavor profile of fruit wines.

Casks are not only the vessels in which whisky is matured but also the key factors that give whisky its unique flavour profile.To explore the significant influence of casks on the flavour of whisky during the whisky making process and to reveal the complex and subtle relationship between casks and whisky flavour, headspace solid phase microextraction (HS-SPME) with gas chromatography-mass spectrometry (GC-MS) and high performance liquid chromatography (HPLC) were used to qualitatively and quantitatively test the differences and changes in the aroma composition of whisky during the aging period.It could be seen that the type of cask and cask aging time had a significant effect on the flavour of the whisky, and the aroma composition of the aging whisky increased as the aging time increased, there were also significant differences in the content of aroma compounds in the four types of casks.

To investigate the quality differences of flower and fruit scented black tea from ‘Jinxuan' under four drying methods:hot air drying (HAD), vacuum drying (VD), sun drying (SD), and vacuum freeze drying (VFD).The characteristic volatile aroma composition were analyzed using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS), combined with orthogonal partial least squares-discrimination analysis (OPLS-DA) and odor activity value (OAV).The results showed that a total of 72 aroma compounds were detected, with 25 common compounds accounting for 45.59%-59.94%.The SD group exhibited the highest number of compounds (60), followed by HAD (59), VD (50) and VFD (44).The most abundant aroma compounds identified were alcohols accounting for 35.36%-41.06%.The HAD group exhibited the highest concentration of volatile aroma compounds (3 066.61 ng/g), followed by the VD group (2 519.61 ng/g), VFD group (2 326.78 ng/g), and SD group (2 275.60 ng/g).Significant differences were observed among the drying methods, with the HAD group showing the most distinct characteristics.OPLS-DA effectively differentiated the drying methods, and 30 differential characteristic markers were identified from the GC-MS analysis.Further analysis based on OAV revealed that cis-linalool oxide (furan type), 1-penten-3-ol, geraniol, pentanal, linalool, benzyl alcohol, and citral were the key volatile organic compounds contributing to the flower and fruit scented black tea.In summary, HAD is more conducive to the generation and accumulation of flower and fruit scented black tea.This study characterizes the flavor profiles of the four drying methods and provided a reference for selecting drying methods in the processing of characteristic black tea.

The CRISPR/Cas system constitutes an adaptive defense mechanism present in bacteria and archaea.Among its variants, CRISPR/Cas9 has garnered extensive application in the study of gene function and genetic enhancement across animal, plant, and microbial domains, owing to its high efficiency, specificity, and simplicity.This review provides a comprehensive examination of the historical background, structural features, and classification criteria of the CRISPR/Cas system, while elucidating the operational mechanisms of CRISPR/Cas9.Additionally, the paper also summarizes the diverse applications of the CRISPR/Cas9 system in both model and non-model yeasts, as well as their derivative systems.The review also offers insights into future prospects for this technology, with the aim of facilitating gene editing across a broader spectrum of yeast species.

Antifreeze peptides are a class of small proteins that possess the unique ability to inhibit ice crystal growth and lower the freezing point of solutions without affecting the melting point.These peptides attract significant attention for their potential in cryopreservation, providing a novel approach to preserving biological materials at low temperatures.Current review provides an in-depth analysis of the mechanisms by which antifreeze peptides exert their cryoprotective effects, detailing their structural features and the underlying physics that enable them to interact with ice crystals.It also evaluates their applications in cryopreservation, emphasizing their role in maintaining cell viability and integrity during the freezing and thawing processes.The review highlights the significance of peptides in advancing cryobiology and their potential impact on industrial and medical cryopreservation practices.This concise yet comprehensive summary offers a clear understanding of the current state of research on antifreeze peptides and their future trajectory in the field of low-temperature biology and biotechnology.

Meal of oilseed crops contains a variety of nutrients, including proteins, polysaccharides, and polyphenols.The abundant endogenous polyphenols(EP)provide a material basis for the preparation of protein-polyphenol complexes, but systematic research on the EP and specialty oilseed proteins(SOP)complexes is still lacking.Based on the structural basis and chemical form of EP in specialty oilseed crops, the interaction mode between SOP and EP is summarized.The effects of interaction type on functional properties and bioactivity of proteins were summarized.The application potential of SOP-EP complexes in emulsion, film, delivery vector, and gel were explored, and the theoretical basis for its industrial application was provided.

During the germination process, the physiological metabolism of wheat is strong, the activities of many enzymes are increased, and the starch, protein, and fat in wheat grains are hydrolyzed to different degrees, which leads to the reduction of their contents and affects the processing and edible quality of wheat flour.At the same time, the content of functional components such as arabinoxylan and gamma-aminobutyric acid, which are beneficial to human body, increased in germinated wheat grains.In this paper, the changes of nutritional components in germinated wheat and their effects on processing quality and food quality were reviewed, and the methods for improving the quality of germinated wheat were further summarized, and the development direction of processing and utilization of germinated wheat in the future was analyzed and prospected to provide ideas for the quality improvement and rational utilization of germinated wheat and promote the healthy development of wheat industry.

Tartary buckwheat is an important miscellaneous grain crops in the marginal and high-altitude mountainous areas of western China, characterized by its resistance to frost, short growth period, and ease of cultivation.Tartary buckwheat is rich in bioactive components, such as polyphenols, dietary fibers, and proteins, and have multiple health benefits, e.g., lowering blood glucose level, antioxidant activity, and regulating intestinal microbiota.However, the mechanism of Tartary buckwheat regulating blood glucose concentration and its relationship with nutritional components have not been fully understood to date.Therefore, the content, structure, and distribution of nutritional ingredients in Tartary buckwheat, and the regulation effects of these ingredients on the blood glucose level and its underlying mechanisms were summarized systematically.Accordingly, this review aimed to enhance the comprehensive understanding of the nutritional functions of Tartary buckwheat, and provided a guidance for the development of functional foods made from Tartary buckwheat.

Paprika red pigment is a class of natural red pigments derived from plant sources, classified as lipophilic isoprenoids.It not only provides excellent coloring properties but also possesses various bioactive functions such as antioxidant, lipid-lowering, anti-fatigue, and anticancer effects.However, the inherent structural deficiencies of paprika red pigment result in poor water solubility, poor stability, and low bioavailability, which limit its application in numerous fields.Consequently, researchers have conducted extensive studies on improving the solubility, stability, and bioavailability of paprika red pigment, including research on delivery systems.However, a systematic review is lacking.This paper summarizes the extraction methods, biological activities, stability, delivery systems, and applications in the food industry of paprika red pigment in recent years, providing a reference for the extensive application of paprika red pigment in the food and pharmaceutical fields.

The patent data in the field of prefabricated dishes were searched through PatSnap patent database, and the patent information was analyzed by the number of patent applications, applicants, market value, technical field and other indicators.At present, the prefabricated dishes technology is in a period of rapid development, mainly concentrated in coastal provinces.And it is in a relatively active state.The main body of patent application for prefabricated dishes in China is enterprises, and the proportion of scientific research institutions is not high, and the patent type is mainly utility model, which has a certain impact on the patent quality.From the perspective of patent layout, the company mainly adopts a short-term layout strategy, which focuses on the various links of the production of prefabricated dishes.In terms of patent technology hotspots, the most popular technology field at present is to improve the processing efficiency, packaging efficiency and food taste of prefabricated dishes by improving production and processing equipment, reflecting obvious market orientation, but there are more gaps in public interests such as food safety.In addition, the current production of prefabricated dishes is gradually showing the trend of intelligent production.According to the problems revealed by the analysis results, the industrial layout and patent quality can be optimized by means of school-enterprise cooperation innovation, research and development strategies of paying attention to hot technology fields and blank fields, short-term and long-term combination of layout strategies, combination with emerging fields such as artificial intelligence, and policy guidance, so as to achieve high-quality and sustainable development of the prefabricated dishes industry.