15 April 2021, Volume 47 Issue 7

    

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  Computational design of 5-carboxyl-2-pentenoyl-CoA reductase from Thermobifida fusca to enhance adipic acid production

  YANG Ju, MAO Yin, HUANG Xiaoqiang, ZHOU Shenghu, DENG Yu

  Food and Fermentation Industries. 2021, 47(7): 1-7. https://doi.org/10.13995/j.cnki.11-1802/ts.025619

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  In order to enhance the biosynthesis of adipic acid, the active pocket of 5-carboxy-2-pentenoyl-CoA reductase was modified using computational enzyme design.Based on the substrate binding model,fourteen residues including Ser 88,Leu 89,Ile 90,Pro 91,Ala 92,Val 93,Lys 95,Leu 96,Thr 161,Thr 246,Thr 249,Ile 250,Gln 253 and Tyr 367 were designed to improve the combination between the enzyme and 5-carboxy-2-pentenoyl-CoA and the catalytic activity of 5-carboxy-2-pentenoyl-CoA reductase by introducing hydrogen bonds network.In the 10 designs (Des0-Des9), the carboxyl of 5-carboxy-2-pentenoyl-CoA could form hydrogen bonds with Gln253Arg and Ile250Gln in Des0, Des3, Des4 and Des9.And Gln253Arg could form hydrogen bonds with Leu89Ser (Des0 and Des9) or Leu89Thr (Des3 and Des4) with Thr364.In order to test these designs, the stability of hydrogen bonds were analyzed by molecular dynamics simulation.The results showed that the four hydrogen bonds designed in Des0 were stable during the process of 16 ns molecular dynamics simulation.It indicated that Des0 may have a strong binding effect with 5-carboxy-2-pentenoyl-CoA.Accordingly, we speculated that Des0 could improve the catalytic activity of 5-carboxy-2-pentenoyl-CoA reductase, which should be verified by subsequent experiments.
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  High-throughput screening of Streptomyces actuosus for high production of nosiheptide

  ZHANG Xiaopeng, CHEN Guicai, YAN Fajie, GUO Likun, ZENG Weizhu, ZHOU Jingwen

  Food and Fermentation Industries. 2021, 47(7): 8-13. https://doi.org/10.13995/j.cnki.11-1802/ts.025310

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  In order to enhance the production of nosiheptide by Streptomyces actuosus, the atmospheric and room temperature plasma (ARTP) mutagenesis was carried out on an industrial strain 11-27, and then the obtained mutant was applied in industrial production. Firstly, a high throughput screening method was established according to the molecular characteristics of nosiheptide, which could form complex chromogenic reagent with FeCl₃. Arter the treatment of ARTP on strain 11-27, a high-production mutant 22-3B6 was obtained, its production of nosiheptide was increased by 13.7%. Genetic stability analysis showed that the high-titer strain had a stable performance in nosiheptide production. Sixteen batches of fermentation of strain 22-3B6 in a 50 m³ fermenter showed that the average production of nosiheptide was 10.1% higher than that of the original strain 11-27. The high-throughput screening method established here could obtain excellent performance mutant simply and quickly, thus effectively reducing the industrial cost of nassipeptide production.
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  New technology of total nutrient feeding fermentation of glutamic acid

  LIU Jingyang, LIU Yunpeng, XU Qingyang

  Food and Fermentation Industries. 2021, 47(7): 14-20. https://doi.org/10.13995/j.cnki.11-1802/ts.025451

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  Total nutrient feeding mainly refers to feeding a suitable total nutrient medium at an appropriate time to supplement the nutrients consumed by bacterial growth and metabolism. Adopting the strategy of total nutrient feeding can also reduce the concentration of the fermentation medium to avoid the inhibition of eutrophication to the cell viability. Therefore, adopting a total nutrient feeding strategy can solve the problems of insufficient cell viability and decreased acid production capacity in the late stage of L-glutamic acid fermentation. Through experimental analysis, it was determined that the optimal feeding condition was to start feeding with a volume fraction of 60% for 24 h after 2 h of fermentation. Under this condition, the biomass reached 66, which was increased by 29.4%, the transformation time of the bacteria was advanced by 2 h, and the L-glutamic acid production reached 168 g/L, which was an increase of 22.6%. The lactic acid content was 3.1 g/L, decreased by 13.8%; the alanine content was 2.06 g/L, with a reduction of 17.6%, and the sugar-acid conversion rate was 63%, with an increase of 1.5%. Total nutrient feeding fermentation has a positive effect on accelerating the transformation of the bacteria, improving the cell viability, increasing the production of L-glutamic acid and sugar acid conversion rate.
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  Construction and energy regulation of engineered glutathione-producing Pichia pastoris

  GAO Yuhao, WU Yongjie, ZHU Yaxin, FU Jing, XU Jianguo, WANG Songtao, XU Guoqiang, ZHANG Xiaomei, SHI Jinsong, XU Zhenghong

  Food and Fermentation Industries. 2021, 47(7): 21-26. https://doi.org/10.13995/j.cnki.11-1802/ts.025672

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  Glutathione is an important non-coding sulfhydryl-containing tripeptide substance in the organism.It has functions such as regulation and protection,and has a wide range of applications in food and medical industries.Recently,glutathione is mainly produced through high cell density fermentation in the industry,and the supply of ATP becomes a limiting factor for GSH production.In this paper, Pichia pastoris GS115 was used as the original strain to heterologously express Scgsh1 and Scgsh2 genes derived from Saccharomyces cerevisiae.With the addition of amino acid precursor, the GSH concentration reached (302.27±5.06) mg/L, which was 2.88 times higher than before.And then, combined with the optimization of sodium citrate addition conditions, the highest GSH concentration in shake flask reached (371.12±8.47) mg/L.Finally, fermentation of the engineered strain was carried out in 100 L tank.By controlling the ethanol concentration to optimize the feed rate of glucose, the two-stage efficient synthesis of glutathione was realized.The maximum biomass OD₆₀₀ reached 257, and the highest concentration of GSH reached 2 000 mg/L at 68 h.
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  Electrostatic spray drying microencapsulated Bifidobacterium lactis BL03

  JIANG Tian, LU Wenwei, CUI Shumao, ZHANG Hao, ZHAO Jianxin

  Food and Fermentation Industries. 2021, 47(7): 27-33. https://doi.org/10.13995/j.cnki.11-1802/ts.025732

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  Electrostatic spray drying is a new microencapsulated probiotics method.The protectants and process of electrostatic spray drying were determined using single factor design and orthogonal experiment for Bifidobacterium lactis BL03.The optimized protectants were 14% trehalose, 10% linolenic acid, 6% calcium hydrophosphate and 11% β-cyclodextrin.The optimized process for electrostatic spray drying microencapsules were as follows:inlet temperature was 80 ℃, pump flow was 30 r/min, electrostatic charge was 25 kV and the survival rate was 89.26%.Scanning electron microscope (SEM) images showed that electrostatic spray drying had the best effect of microencapsulation.Embedding rate of microencapsules was 93.3% for B.lactis BL03.Compared electrostatic spray drying with traditional spray drying and freeze drying, the survival rate of electrostatic spray drying was above 80% when treated with simulated gastric fluid for 2 hours, and reached 75% with simulated intestinal fluid after 4 hours. The survival rate was over 70% at the temperature of 25 ℃ after 12 months.Electrostatic spray drying was superior to traditional spray drying and freeze drying.
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  Microbial community succession pattern on the surface of Xuanen ham during fermentation

  DENG Xiangyi, LI Jiwei, HE Lichao, ZHANG Yuanyuan, HUANG Guowei, BAO Xiaolong, QIU Chaokun

  Food and Fermentation Industries. 2021, 47(7): 34-42. https://doi.org/10.13995/j.cnki.11-1802/ts.025561

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  In order to investigate microbial community succession pattern of Xuanen ham during fermentation, high-throughput sequencing technology was employed to analyze the composition of bacterial and fungal community on the surface of Xuanen ham, network and inferred functions of microbiota were also analyzed.The results showed that, the diversity of bacterial community on the surface of Xuanen ham increased continuously during fermentation, a total of 96 genera belonging to 11 phyla were detected.During early and middle stage of fermentation, Staphylococcus xylosus was dominant (>98%);and the most prevalent genera were Staphylococcus, Serratia and Methylbacteria in the late stage of fermentation.The diversity of fungal community on the surface of Xuanen ham was relatively stable, 8 genera belonging to 3 phyla were detected in total. Aspergillus, g_unclassified_k_Fungi (OTU7) and Wallemia were prevalent genera during early and middle stage of fermentation, while the most prevalent genera were Aspergillus, g_unclassified_k_Fungi (OTU7) and g_unclassified_o_Saccharomycetales in the late stage of fermentation.The results of network analysis showed that the dominant species Aspergillus cibarius in the early stage of fermentation were positively correlated with Staphylococcus xylose but negetively correlated with other bacteria, while the dominant species Aspergillus penicillioides and s_unclassified_o_Saccharomycetales in the late stage of fermentation were negatively correlated with Staphylococcus xylose and positively correlated with other bacteria.The results of function prediction indicated that bacteria and fungi both played important roles in protein and fat degradation of Xuanen ham.This study revealed the microbial community succession pattern on the surface of Xuanen ham during fermentation, which could be used as a reference for ham production by artificial inoculation, so as to further improve ham quality and flavor, to shorten the processing period and improve the safety.
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  Isolation,identification and characteristics of aroma-producing yeast for rice wine

  LI Zeyang, WU Shihua, LONG Xiufeng, WU Jun, YI Yi

  Food and Fermentation Industries. 2021, 47(7): 43-50. https://doi.org/10.13995/j.cnki.11-1802/ts.025463

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  In order to obtain aroma-producing yeast strains with excellent performance in rice wine brewing, olfactory method was used to screen strains with aroma from 11 samples, and the accumulations of ethyl acetate, β-phenylethanol, ethyl lactate and ethanol were determined to rescreen strains with outstanding aroma-producing ability.The results indicated that among the 6 strains obtained by primary screening, strain 11Z1 exhibited outstanding aroma-producing ability.The accumulations of ethyl acetate, β-phenylethanol, ethyl lactate and ethanol of strain 11Z1 were (2.883±0.260), (0.301±0.028), (0.080±0.008) and (37.296±1.036) g/L, respectively.According to morphological and phylogenetic analysis, strain 11Z1 was identified as Cyberlindera fabianii.Moreover, the flavor compounds of strain 11Z1 were analyzed, and 21 kinds of main flavor compounds were detected, including 5 alcohols, 3 esters, 5 acids, 1 phenol, 1 ketone, 2 alkanes and 4 other compounds.These flavoring substances have a positive effect on increasing the aroma of wine and forming wine body style.Besides, the effects of adding precursor substances of flavor substances in culture medium such as acetic acid, L-phenylalanine and L-lactic acid on the formation of flavor compounds of strain 11Z1 were further studied.The results indicated that the accumulations of ethyl acetate, β-phenethyl alcohol and ethyl lactate reached the maximum after fermentation with 0.3%(volume fraction) acetic acid for 9 d, 8 g/L L-phenylalanine for 4 d, and 0.4%(volume fraction) L-lactic acid for 8 d, which have increased by 160.71%, 215.48% and 144.04%, respectively, compared with that without adding precursor substances.In summary, strain 11Z1 has outstanding aroma-producing ability, which shows great application potential in rice wine brewing.
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  Isolation,identification and in vitro simulated digestion of Pholiota adiposa with a high production of β-glucan

  HAN Wanyun, ZHANG Changyi, GU Zepeng, DUAN Xiaoyu, SUN Qingjie, QIU Lizhong, BIAN Xiliang, WU Yinglong, LIU Yuntao

  Food and Fermentation Industries. 2021, 47(7): 51-57. https://doi.org/10.13995/j.cnki.11-1802/ts.025773

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  A Pholiota adiposa strain PA-008 with a high β-glucan-producing property (GenBank accession number:MF687867) was obtained by isolation and purification.In order to further improve the production and yield of β-glucan of strain, single-factor and orthogonal experiments were carried out to design and optimize the medium composition and liquid fermentation conditions of PA-008.The results showed that the optimal fermentation conditions of the strains of PA-008 were as follows:glucose, yeast powder, fermentation temperature 25 ℃, initial pH value 6.0.Meanwhile, an in vitro digestion model was used to analyze the bioavailability of the main nutrients (amino acids, minerals, and β-glucans) in the P.adiposa.The results showed that there was a certain degree of amino acids and minerals release in the mycelium of the P.adiposa.And the release of heavy metal minerals (Pb, Cd, As) were lower than the safe value after in vitro simulated digestion.The β-glucose content in the digestive juice was 41.92 mg/g, and its bioavailability reached 15.50%.The above data provided a theoretical basis for a more scientific and in-depth evaluation of the P.adiposa.
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  Effects of substrates and environmental factors on growth kinetics of Shewanella putrefaciens and Pseudomonas spp.isolated from fish

  ZHU Lin, GUO Quanyou

  Food and Fermentation Industries. 2021, 47(7): 58-63. https://doi.org/10.13995/j.cnki.11-1802/ts.025643

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  Aquatic products are putrefactive, which is mainly resulted from microorganisms. At low temperature and aerobic storage, Shewanella putrefaciens and Pseudomonas spp. are the specific spoilage organisms of marine fish and freshwater fish, respectively. To investigate the effect of substrates and environmental factors on specific spoilage organisms, the growth kinetics of S. putrefaciens and Pseudomonas spp. isolated from large yellow croaker and tilapia respectively were analyzed in different substrate, temperature, pH, and NaCl solution. The growth curve was fitted using Gompertz equation. The kinetic parameters were recorded and used to analyze the effect of environmental factors on maximum specific growth rate (μ_max) and lag phage (λ). Then the Belehradek equation was used to describe the relation between their μ_max and temperature. The results showed that substrate had influence on the growth of S. putrefaciens and Pseudomonas spp.; while temperature had significant influence on their growth, which became the determining factor of spoilage rate; pH had an influence on S. putrefaciens, which grew faster in pH 7 than in pH 6, while Pseudomonas spp. had similar growth rates in pH 7 and pH 6; neither of them could grow in pH 4 and pH 5; the growth of S. putrefaciens was influenced by the concentration of NaCl solution notably, its μ_max and λ decreased with the increase of NaCl concentration. This research aims to provide support for exploring the screening of spoilage bacteria regulatory factors, targeting bacterial inhibition and prolonging product shelf life.
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  Screening and identification of an AFB₁-dergrading strain and product analysis

  TANG Ying, DENG Zhanrui, HUANG Jia, YANG Xiaonan

  Food and Fermentation Industries. 2021, 47(7): 64-70. https://doi.org/10.13995/j.cnki.11-1802/ts.026510

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  Aflatoxin seriously threatens human health and causes serious economic losses and arouses widespread concern in food safety.In order to develop effective biological bacterium agent against aflatoxin contamination,this study used preliminary screened strain WTX1 as the research object,the AFB₁ degradation rate was up to 83.5%.Through morphological,physiological and biochemical analysis and the evolution of 16S rRNA system,the bacterial strain was screened as Bacillus subtilis.By UPLC-MS/MS determination of degradation rate of strain component parts,the degradation liquid mass spectrum was analyzed by software.The secondary metabolites produced during the growth process played a major role in the degradation of AFB₁.The mechanism of AFB₁ degradation by strain WTX1 is to destroy the toxic structure of AFB₁,namely,furan ring dihydrogen double bond and the lipid ring structure of vanillin to achieve the detoxification effect.The experiment will further analyze the effects of the degradation products of the strain WTX1 on human and animal metabolism.
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  Effect of whey protein emulsion gel on the physicochemical properties and quality of low-fat yoghurt

  LI Hongjuan, LIU Tingting, ZOU Xuan, ZHAO Shujing, LI Dan, LI Yuan, LI Hongbo, YU Jinghua

  Food and Fermentation Industries. 2021, 47(7): 71-77. https://doi.org/10.13995/j.cnki.11-1802/ts.025857

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  Emulsion gel is a new type of fat replacer.Whey protein and butter are commonly used in dairy products and whey protein-butter emulsion gel could be used as potential fat replacer in dairy industry.In this study, whey protein-butter emulsion gel particles (WPI-EG) with different protein and fat contents were prepared, and their effects on the water holding capacity (WHC), texture, rheology, microstructure and sensory evaluation of low-fat yoghurt were studied.The results showed that WPI-EG (5.5% mass fraction of protein and 7.9% mass fraction of fat) improved the texture properties of yoghurt.The hardness, consistency, cohesiveness and adhesiveness were significantly increased, and WHC was also improved.The apparent viscosity of the low-fat yoghurt added with WPI-EG was significantly higher than that of the control group.Microstructure showed that with the increase of protein and fat contents in WPI-EG, the yoghurt had a more compact network structure and smaller pores. The growp with 5.5% of protein had a higher sensory evaluation score.It had a better aroma, lubrication and tissue state (WPI-EG in yoghurt was 10.9% of mass fraction) compared with other samples adding WPI-EG.This study showed that WPI-EG with specific protein and fat content can be used as fat replacer and stabilizer in yoghurt.WPI-EG can significantly improve the quality of low-fat yoghurt.
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  Comparation of meat quality and protein functional properties of different maternal Simmental hybrid cattle

  ZHAO Gaiming, RU Ang, HAO Wanming, ZHANG Guiyan, TIAN Wei, ZHU Chaozhi, NAI Bijiang, LIU Jianming

  Food and Fermentation Industries. 2021, 47(7): 78-85. https://doi.org/10.13995/j.cnki.11-1802/ts.025392

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  To analysis the meat quality in different parts of Xiqin cattle (Simmental cattle × Ningxia Qinchuan cattle) and Xihe cattle (Simmental cattle × Xinjiang brown cattle), the selected brisket, flank, tendon, cucumber strips, shoulder and rump meat samples were tested and their nutritional quality, eating quality and protein functional characteristics were explored. The results showed that brisket from Xihe cattle had better water retention compared with other hybrid cattle; shoulder of Xihe cattle had a higher moisture content (78.75%) and a lower fat content (0.4%); Xihe cattle’s flank had a higher protein content (21.74%) and a higher shear force(6.91 kg) and its tendon had a higher collagen content (22.24%); Xiqin cattle’s brisket had a higher fat content (5.19%) and its cucumber strips had a lower shear force value (3.76 kg). The research on the functional properties of the protein in meat showed that the emulsification ability of Xihe cattle’s brisket protein was stronger (15.67 mL/g), the water retention of protein gel of beef tendon was better (81.71%), and the hardness of protein gel of rump meat was higher (226 g); Xiqin cattle’s shoulder meat protein had better emulsification stability (76.34%), and the protein gel of flank meat had higher elasticity (0.61).
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  Influence of process parameters on 3-MCPD and 2-MCPD esters in model reaction of edible oil and sodium chloride

  JIA Xueying, HUANG Mingquan, ZHANG Yumeng, ZHANG Jinglin, SUN Baoguo

  Food and Fermentation Industries. 2021, 47(7): 86-93. https://doi.org/10.13995/j.cnki.11-1802/ts.024982

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  In order to investigate the content change regularities of 3-monochloropropane-1,2-diol esters (3-MCPDEs) and 2-monochloropropane-1,2-diol esters (2-MCPDEs) during the thermal food processing,two reaction models were established and analyzed by gas chromatography-triple quadrupole mass spectrometry (GC-MS/MS) with a mild alkaline-catalyzed method.These factors were studied,including edible oil type,NaCl addition,water content, heating temperature, heating time and pH value.The results showed that the edible oil type, heating time, heating temperature and NaCl content had significant effects on the generation of 2-MCPDEs and 3-MCPDEs in both models.Interestingly, the content of 3-MCPDEs and 2-MCPDEs decreased 5% and 20% respectively in the food thermal reaction model with heating temperature (100-190 ℃), while increased 7 and 8 times respectively in frying reaction model with heating temperature (100-220 ℃).There were also different change trends in the contents of 3-MCPDEs and 2-MCPDEs in both models with the increase of NaCl content or heating time, although 3-MCPDEs and 2-MCPDEs have a similar structure.This study can provide a reference for reducing MCPDEs in heat-processed foods.
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  Effect of sea cucumber enzymatic hydrolysate on skin wound healing in SD rats

  CHENG Minjun, HU Jinhua, TANG Xue, YANG Tingting, ZHOU Peng, HU Wei

  Food and Fermentation Industries. 2021, 47(7): 94-101. https://doi.org/10.13995/j.cnki.11-1802/ts.025916

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  The impact of sea cucumber hydrolysate (SCH) on skin wound healing in SD rats was investigated, aiming to provide basis for the application of SCH in wound healing.A rat model of full-thickness cutaneous wounds was established in a model group, three SCH dose groups and a positive group, and the rats were sacrificed in batches on the 4^th, 8^th and 12^nd day after surgery.The effect of SCH on wound healing was comprehensively analyzed in combination with the results of wound healing rate, observation of tissues stained with hematoxylin-eosin (H&E) and Masson’s trichrome method (Masson), changes of interleukin-8 (IL-8) and interleukin-10 (IL-10) in the blood, detection of hydroxyproline (Hyp), vascular endothelial growth factor (VEGF), epidermal growth factor (EGF) and basic fibroblast growth factor (bFGF) in wounds.Results showed that the wound healing rate of each dose group of SCH was faster than that of the model group.H&E results showed that SCH could regulate the infiltration of inflammatory cells and promote angiogenesis, and the epidermis recovered fastest in the medium dose group.Based on the results of IL-8 and IL-10, SCH could regulate their secretion to reduce the inflammatory reaction duration.Collagen fibers formation in the wound significantly promoted by SCH was observed in Masson’s trichrome stained tissues, and Hyp content increased accordingly.In addition, the mechanism of SCH wound healing may be related to the significant increase of growth factors secretion.The prepared SCH could effectively promote wound healing in SD rats, with best performance observed in the medium dose group (0.50 g/kg).
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  Active alcohols in Maotai-flavor Baijiu against the damages in gastric mucosal epithelial cells induced by Helicobacter pylori

  LUO Dan, LUO Qiang, LIU Jie, LIU Zhigang

  Food and Fermentation Industries. 2021, 47(7): 102-108. https://doi.org/10.13995/j.cnki.11-1802/ts.025591

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  To study the activity and the underlying mechanism of active alcohols (AA) in Maotai-flavor Baijiu against the damages in gastric mucosal epithelial cells induced by Helicobacter pylori, the minimum half inhibitory concentration (MIC₅₀) of AAs against the H. pylori and the inhibition of H.pylori damage to GES-1 cells by phenethyl alcohol (AA-29) were detected. The influence of AA-29 on H. pylori urease activity was analyzed by ELISA. Furthermore, RT-PCR was used to analyze the transcription of H. pylori urease gene clusters (ureA, ureB, ureE, ureH, ureI and nixA), outer membrane protein genes (babA) and virulence genes (cagA and vacA) after the AA-29 treatments. Western blotting was used to detect the effect of AA-29 on the expression of cagA and vacA. ELISA and flow cytometric detection were used to detect the effect of AA-29 on TNF-α, IL-1β, IL-6 expressions and apoptosis of GES-1 cells induced by H. pylori. Results showed that AA-29 performed the most protective activity and significantly inhibited the growth of H. pylori. The MIC₅₀ (72 h) of AA-29 was 105.2 μg/mL; AA-29 (100 μg/mL) significantly inhibited the urease activity of H. pylori; RT-PCR results showed that AA-29 inhibited the transcription of H. pylori urease gene clusters (ureA, ureB, nixA) and outer membrane protein gene (babA) and virulence gene (cagA). AA-29 also inhibited the expression of cagA. AA-29 inhibited H. pylori-induced TNF-α, IL-1β, IL-6 secretion and GES-1 cell apoptosis. The alcohols in Maotai-flavor Baijiu performed anti-H. pylori activity, and AA-29 inhibited the expression of H. pylori urease related genes and inhibited the H. pylori urease activity. AA-29 attenuated the damages induced by H.pylori in gastric epithelial cells by inhibiting the H.pylori babA, cagA transcription and cagA expression.
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  Improving effect of mussel (Mytilus corusus) polysaccharide on dextran sodium sulfate-induced colitis

  YAO Liwen, ZHOU Yufang, SUN Jipeng, Wang Jiaxing, LIAO Miaofei, ZHENG Bin, WANG Rui, DENG Shanggui, XIANG Xingwei

  Food and Fermentation Industries. 2021, 47(7): 109-115. https://doi.org/10.13995/j.cnki.11-1802/ts.025314

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  In this experiment, three groups:blank control group, model group and Mytilus coruscus polysaccharide (MP) group (300 mg/kg) were set up to explore whether MP could improve colitis induced by dextran sodium sulfate (DSS).After 3.5% DSS was given in daily drinking water, the drug was administrated by gavage, and the improvement effects of MP on colitis in mice were studied by observing the body characterization of mice, intestinal tissue morphology, and determination of intestinal and serum cytokines.The results showed that compared with the model group, the MP group could significantly alleviate the weight loss of mice, the shortening of the colon length (P<0.05), and reduce the disease activity index, improve inflammatory cell infiltration, glandular edema and goblet cell cut back.Compared with the model group, the superoxide dismutase (SOD) and glutathione reductase (GSH-Px) in the colon tissue of the MP group and the GSH-Px activity in the serum were significantly increased (P<0.05), and the SOD in the serum increased but there was no significant difference.The content of inflammatory factor tumor necrosis factor-ɑ(TNF-ɑ)in colon tissue and serum was significantly reduced (P<0.05), and the content of interleukin-6(IL-6)was reduced but there was no significant difference.The results proved that the Mytilus coruscus polysaccharide could improve the colitis induced by DSS to a certain extent.
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  Comparison of the structure and stability of different calcium preparations after digestion in vitro

  LI Haizhi, WANG Jun, XIONG Feifei, LIU Yifeng, WANG Xi, MA Fujun, DUAN Shenglin, ZHOU Zhiqiao, PAN Cong, YU Youqiang, XIA Kai, LIANG Aimin

  Food and Fermentation Industries. 2021, 47(7): 116-122. https://doi.org/10.13995/j.cnki.11-1802/ts.025679

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  In this study, the stability and structure changes before and after digestion of including casein phosphopeptide calcium complex (CPP-Ca), casein phosphopeptide+calcium chloride (CPP+Ca) and L-aspartate calcium (Ca L-ASP) were investigated.Casein phosphopeptide and calcium were chelated in the experiment, the anti-digestibility of calcium preparation was evaluated by in vitro simulated gastrointestinal digestion-dialysis.The structure changes before and after digestion were compared by scanning electron microscopy, ultraviolet spectroscopy and infrared spectroscopy.The results showed that Ca L-ASP had the largest calcium-binding content after digestion, which accounted for 99.44% of the total calcium.However, its basic structure changed a lot from spectroscopic analysis.The CPP-Ca accounts for 97.32% of the total calcium, only the amino group changed.And the experimental analysis showed that a new type of chelate was formed after digestion of CPP+Ca in the form of a mixture, and its combined calcium accounts for 45.7% of the total calcium.Casein phosphopeptides could effectively inhibited calcium ion precipitation.The results provide theoretical support and technical reference for the development of peptide calcium complex as the main raw material calcium supplement product.
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  Study on the effect of extracts of E planting No.8 and Picual olive leaves on lowering blood lipid in hyperlipidemia mice

  WANG Zhongming, XIE Yuejie, LI Yonghong, WEI Huaheng, XING Qiao, CHEN Cong, CHENG Xinxian, WANG Qiang

  Food and Fermentation Industries. 2021, 47(7): 123-129. https://doi.org/10.13995/j.cnki.11-1802/ts.025860

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  The purpose of this study is to investigate the intervention effect of Picual olive leaves (POL) and E planting No.8 olive leaves (EP8OL) extracts on body weight, liver damage and lipid reduction in hyperlipidemia mice, so as to provide data for the development of functional olive leave extract products.The hyperlipidemia mice model was established by feeding with a high-fat diet and the mice were divided into four groups, including blank group, control group, low-dose group, medium-dose group and high-dose group.The indexes were measured after four weeks of gavage.Compared with the control group, the results showed that the hyperlipidemia mice after 28 days’ gavage significantly reduced their body weight, relieve liver damage and the levels of triglyceride (TG), total cholesterol (TCHO) and low-density lipoprotein cholesterol (LDL-C) in serum declined.Meanwhile, the high-density lipoprotein cholesterol (HDL-C) level in serum was raised.The results showed that both the POL and EP8OL extracts could effectively reduced the body weight and relieve liver damage, improved lipid metabolism disorder and reduced the level of blood lipid for the hyperlipidemia mice.In addition, there was little difference between the two kinds of olive leave extracts.They were potential natural activity products to improve hyperlipidemia.Therefore, the research of POL and EP8OL extract shows the very important significance and the exploration value is also important in the area of health care.
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  Interaction properties between Camellia nitidissima Chi flower extract and digestive protease

  WU Qingxiao, ZHANG Hailong, QIN Xiaoming, CHEN Suhua

  Food and Fermentation Industries. 2021, 47(7): 130-136. https://doi.org/10.13995/j.cnki.11-1802/ts.025970

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  To investigate the effect of Camellia nitidissima Chi flower on protein digestion and absorption, the effect of C. nitidissima Chi flower extract on the digestive protease activity and the inhibition kinetics of digestive protease were studied using fluorescence spectroscopy, ultraviolet spectroscopy, and circular dichroism. The results showed that both ethanol extract and aqueous extract of C. nitidissima Chi flower exhibited obvious inhibitory effect on pepsin (IC₅₀ were 3.194 and 3.330 g/L; competition inhibition constant was 4.518 and 7.641 g/L, respectively) and trypsin activity (IC₅₀ were 29.131 and 56.534 g/L; competition inhibition constant were 74.571 and 175.832 g/L, respectively), and the inhibition types were mixed manner. The spectrum experiment demonstrated that C. nitidissima Chi flower extract reduced the endogenous fluorescence of pepsin (quenching constant were 1.522 and 1.205 L/g, respectively) and trypsin (Quenching constant were 2.175 and 1.392 L/g, respectively), and further changed the secondary structure of digestive protease. Therefore, this study proved that the C. nitidissima Chi flower extracts could inhibit digestive protease activity by changing its structure, which provides theoretical support for the development of functional foods containing C. nitidissima Chi flower.
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  Optimization of extraction technology,structure analysis and antioxidant activity of polysaccharides from Liangping pomelo peel

  GU Xin, GAO Tao, LIU Mengya, CONG Zhihui, ZHANG Chengya, XIAO Leyan, LI Di, HU Jingtao

  Food and Fermentation Industries. 2021, 47(7): 137-145. https://doi.org/10.13995/j.cnki.11-1802/ts.025662

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  To improve the comprehensive utilization rate of Liangping pomelo peel, a single factor experiment and response surface methodology were used to optimize the enzymatic assisted extraction process parameters of polysaccharide from Liangping pomelo peel.The structure of it was characterized by liquid chromatography-mass spectrometry, ultraviolet spectrum, infrared spectroscopy, and scanning electron microscope, and the antioxidant activity in vitro was investigated.The optimum extraction conditions were as follows:the liquid-solid ratio was 25∶1 (mL∶g), the pH was 6.0, the enzymolysis time was 90 min, and the enzymolysis temperature was 50 ℃.Under these conditions, the extraction rate of polysaccharide was 5.46%.The monosaccharide composition showed that it was mainly composed of ribose (1.18%), glucuronic acid (1.32%), mannose (4.26%), rhamnose (4.72%), glucose (11.46%), galactose (21.48%), galacturonic acid (23.67%) and arabinose (31.90%);the results of UV and IR spectra showed that it was acidic polysaccharide with pyranose ring and linked by β-glucoside bond, and contained no protein and nucleic acid.The results of the scanning electron microscope showed that it had lamellar and fibrous structures.In addition, the results of in vitro antioxidant experiment showed that the antioxidant activities was dose-dependent in a certain concentration range.And the IC₅₀of DPPH radical scavenging rate, hydroxyl radical scavenging rate and superoxide anion radical scavenging rate were 1.71,1.43 and 5.37 mg/mL, respectively.This study can provide a reference for the development and utilization of Liangping pomelo peel.
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  Extraction methods on structure and properties of pectin from potato residue

  YANG Yuejiao, MA Zhiling, BAI Ying

  Food and Fermentation Industries. 2021, 47(7): 146-152. https://doi.org/10.13995/j.cnki.11-1802/ts.025710

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  The effects of salt-extraction (STE), acid-treated extraction (ATE), and enzyme-treated extraction (ETE) on the antioxidant activities and characteristics of pectin from potato residue were investigated in this study.Among different methods, the extraction rate of pectin from STE was the highest.And the results of rheological properties showed that ATE pectin had the highest initial viscosity.The STE pectin showed smooth and dense block structure, and ETE pectin exhibited an irregular fold shape;meanwhile, the ATE pectin showed a cotton wadding sheet shape, as observed by scanning electron microscopy (SEM).The surface structure of the ATE pectin was softer than the other two.The monosaccharide composition of the three pectins was different.The pectin of ATE was mainly composed of glucose, galactose, arabinose and a small amount of rhamnose and xylose;the main monosaccharide groups of ETE pectin were glucose and galactose, and STE pectin mainly consisted of glucose, galactose and arabinose.The ATE pectin had the largest molecular weight (51 481 Da), reduced by the order of the ETE pectin (14 593 Da) and STE pectin (11 669 Da).The antioxidant properties showed that ATE pectin showed higher DPPH scavenging ability, and STE had higher scavenging capacity of hydroxyl radical and superoxide anion.
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  Effects of spontaneous fermentation of Cabernet Sauvignon from different sub-regions of Helan Mountain east foothill on wine aroma

  JIN Gang, ZHANG Xue, GU Xiaobo, WANG Hui, Bai XueFei, ZHANG Zhong, GE Yuzi, MA Wen

  Food and Fermentation Industries. 2021, 47(7): 153-160. https://doi.org/10.13995/j.cnki.11-1802/ts.025059

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  For elucidating the effects of spontaneous fermentation on wine aroma in diversified Ningxia wine sub-regions,the volatile components of Cabernet Sauvignon wines from Qingtongxia,Hongsibao and Yinchuan sub-regions fermented by either spontaneous or inoculated microorganisms was examined qualitatively and quantitatively by HS-SPME-GC-MS.The data was analyzed by the method of significance analysis,principal component analysis and cluster analysis.The results showed that the volatile compounds in the three sub-regions were mainly esters and alcohols.The total amount of volatile compounds in Yinchuan samples was always the highest among the three sub-regions.The content of volatile compounds after spontaneous alcoholic fermentation and inoculated alcoholic fermentation reached 339.05 and 453.90 mg/L,respectively.The content after spontaneous malolactic fermentation and inoculated malolactic fermentation were 307.01 and 379.08 mg/L,respectively.In Qingtongxia samples,the total amount of volatile compounds in spontaneous alcoholic fermentation wine (312.8 mg/L) was significantly higher than that in the wine from inoculated fermentation (296.1 mg/L),while the total amount of volatile compounds in wine from spontaneous malolactic acid fermentation (215.78 mg/L) was higher than that of inoculated fermented wine (202.10 mg/L).Finally,cluster analysis results showed that the most important factor for the volatile compounds in wine was sub-region,followed by fermentation stage.Fermentation method was the least important factor.
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  Effects of high temperature and humidity on physical and chemical indexes of fermented grains for pit entry

  ZENG Xianglin, TUO Xianguo, ZHANG Guiyu, FAN Tao, ZHAI Shuang, CHEN Fei

  Food and Fermentation Industries. 2021, 47(7): 161-167. https://doi.org/10.13995/j.cnki.11-1802/ts.026532

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  To provide basic data for safe pit entry of fermented grains in hot season,the changes of physical and chemical indexes of fermented grains were studied in the interval between two pit entry in high-temperature and high-humidity environment.The fermented grains (22.4 ℃,water content 55.8%,acidity 1.7 g/mol) were put into the self-built pit with temperature and humidity control.The temperature difference between fermented grains and nearly fermented grains (0,4,8,12,16 ℃),relative humidity of nearly fermented grains (60%,70%,80%,90%,95%) were controlled to simulate the environment of pit entry for fermented grains in hot season.The water content,temperature and acidity were measured in different positions of pit,in the interval between two pit entry.Under the high temperature and high humidity environment,the water content,temperature and acidity of fermented grains increased gradually with the increase of sampling time.The water content,temperature and acidity of fermented grains decreased with the increase of pit depth at the same time point.Influenced by the high temperature and high humidity environment,condensation appeared after the fermented grains entered the cellar,which changed the physical and chemical indexes of fermented grains for pit entry and thus altered the pit entry conditions of fermented grains.The study provides reference for the pit entry of fermented grains in hot season.
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  Biological acidification of soaking rice and the utilization of rice milk in Chinese rice wine production

  ZHANG Bo, XIE Guangfa, LI Guolong, SUN Guochang, JIN Jianming, ZHU Weijun, LIU Ju

  Food and Fermentation Industries. 2021, 47(7): 168-174. https://doi.org/10.13995/j.cnki.11-1802/ts.025623

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  In the traditional brewing process of rice wine, the soaking of rice takes time and the treatment of rice milk costs a lot afterward.In this study, 65 strains of bacteria were isolated from the rice milk prepared naturally in traditional processing.A strain of lactic acid bacteria D3 was potentially applicable for the biological acidification in the rice soaking process, according to the production of acid and biogenic amine.The strain was identified as Lactobacillus plantarum by 16S rDNA sequencing.L.plantarum D3 was applied to the biological acidification of soaking rice.Compared with the natural rice soaking, the biologically acidized water had a favorable flavor and decreased soaking time from 5 days to 3 days.The total acid, pH, and OD₆₀₀ were basically stable with the accumulation of lactic acid in the recycling process of rice soaking water, with a reusing ratio of 30%.The biologically acidizing rice was used in the rice wine brewing process, and the fermentation process was conducted smoothly.All the physical and chemical indexes of the rice wine were met the requirements of the national standard of Shaoxing rice wine (GB/T 17946—2008).Compared with the rice wine brewed with the traditionally soaked rice, the alcohol content of rice wine brewed with biological acidification insreased and the sensory evaluation was higher.The sensory evaluation of the wine was scored even higher than that of traditional soaking.The results show that biologically acidizing soaking rice is potentially a feasible way to recycle rice milk.
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  Process optimization and composition analysis of jujube juice fermentation by lactic acid bacteria and yeast

  LIANG Xin, CHEN Siyu, ZHAO Yu, LEI Yu, KONG Qianqian, WAN Xin, ZHANG Baoshan

  Food and Fermentation Industries. 2021, 47(7): 175-182. https://doi.org/10.13995/j.cnki.11-1802/ts.025652

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  In this study, Saccharomyces cerevisiae combined with different lactic acid bacteria(LAB) including Lactobacillus fermentum, Lactobacillus casei, Lactobacillus brevis and Lactobacillus plantarum were used, to explore the effects of different combination on the quality of fermented jujube juice.The optimum fermentation conditions were determined to obtain a novel jujube beverage.The optimum combination of S.cerevisiae and LAB was obtained by single factor test at 37 ℃ for 60 h, according to the total acidity, total phenol content and antioxidant ability of the jujube fermentation broth.The result showed that when the inoculation volume ratio of S.cerevisiae to L.fermentum was 1∶4, the total acidity of the jujube juice fermentation broth was 9.897 g/L, the acid production rate was 8.31%, the total phenol content was 287.81 mg/L, and the vitamin C content was 6.83 mg/100 mL.The 2′-azinobis-3-thylbenzothiazoline-6-sulphonic acid diammonium salt (ABTS), 1,1-diphenyl-2-picrylhydrazy (DPPH) and ·OH scavenging rate were 87.37%, 89.38% and 76.12%, respectively.Moreover, the quality of the jujube juice after the mixed fermentation of S.cerevisiae and L.fermentum was better than that of jujube juice fermented by L.fermentum as well as the unfermented jujube juice.After the fermentation, the content of lactic acid, citric acid, acetic acid, fumaric acid as well as umami acids and sweet amino acids increased significantly, while the content of oxalic acid, malic acid, tartaric acid and succinic acid didn’t change significantly.
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  Production and bacteriostasis of lactobacillin during the fermentation and ripening of mango yoghurt

  WU Xiaoyan, LIU Wenxing, LIU Zhongyi, LI Xiyu, FU Man, LI Ting

  Food and Fermentation Industries. 2021, 47(7): 183-188. https://doi.org/10.13995/j.cnki.11-1802/ts.025359

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  In order to revealing the production and antibacterial mechanism of antibacterial substances in mango yogurt during its fermentation and storage, the kinds and functions of antibacterial substances in mango yogurt were studied using indicator bacteria and antibacterial culture methods.The results showed that lactobacillin was produced after normal fermentation and then 12 hours of ripening.The content of lactobacillin increased with the extension of ripening time, and had antibacterial effect on Bacillus subtilis, Escherichia coli and Staphylococcus aureus.The bacteriostatic effect of lactobacillin disappeared with the action of trypsin, pepsin or papain.In addition, lactic acid and other organic acids produced during yoghurt fermentation and ripening had stronger inhibitory effect on Bacillus subtilis, Escherichia coli and Staphylococcus aureus, and hydrogen peroxide had a weak inhibitory effect on these indicator bacteria.The addition of compound stabilizer had no significant effect on the antibacterial effect of yogurt, but mango jam enhanced the antibacterial effect of yogurt to a certain extent.Organic acids, hydrogen peroxide and lactobacillin worbed together on bacteriostasis in mango yoghurt.
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  Effect of lipids on the aroma attributes of hot-air-dried shrimp (Penaeus vannamei)

  ZHANG Di, JI Hongwu, CHEN Hao, LIU Shucheng, MAO Weijie

  Food and Fermentation Industries. 2021, 47(7): 189-196. https://doi.org/10.13995/j.cnki.11-1802/ts.025553

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  The effect of lipids on the aroma attributes of hot-air-dried shrimp (Penaeus vannamei) was investigated.Triglycerides or phospholipids in the shrimp were removed by organic reagents,aroma attributes of different defatted dried shrimps were analyzed by gas chromatography-mass spectrometry and sensory evaluation,and the key aroma compounds were identified based on odor activity value (OAV).The potential correlations among volatile compounds and sensory attributes were analyzed by partial-least-squares regression (PLSR).The results showed that the removal of triglycerides had little effect on the overall aroma of dried shrimp, and the sensory scores of roasted, meat-like and fishy odors slightly decreased.Meanwhile, the removal of phospholipids had a great effect on the main aroma characteristics, and the sensory scores of roasted, meat, fishy, caramel and sweet odors decreased remarkably.Sixteen key aroma compounds were identified in the dried shrimp, and pyrazines, amines, heterocycles and aldehydes were the main components.3-ethyl-2,5-dimethyl pyrazine, 2,5-dimethyl pyrazine, trimethylamine, 3-(methionine)propanal made the biggest contribution to the aroma of dried shrimp.After removing triglycerides or phospholipids from shrimps, OAV values of pyrazines, amines, heterocycles, aldehydes decreased significantly while the removal of phospholipids showed more OAVs decline than triglycerides.The PLSR result showed a good correlation between most variables of 18 key aroma compounds and sensory attributes.In conclusion, lipids had a great effect on the aroma attributes of dried shrimp, while phospholipids had a much greater effect on aroma characteristic than triglyceride.This study provides a theoretical reference for the formation mechanism of shrimp characteristic aroma.
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  Effect of ultrasound treatment on the solubility of myofibrillar protein under different salt concentrations

  ZHAO Yingying, LI Sanying, TIAN Jinfeng, FU Lei, JIA Fengxian, LI Ke, WU Lili, BAI Yanhong

  Food and Fermentation Industries. 2021, 47(7): 197-202. https://doi.org/10.13995/j.cnki.11-1802/ts.024905

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  Low frequency and high-intensity ultrasound (20 kHz,ultrasonic power:450 W,intensity:30 W/cm²,ultrasonic time:0,3,6 and 9 min) were applied to treat myofibrillar protein(MP) under different salt concentration conditions (0.2,0.4,0.6 mol/L).In order to understand the effect of ultrasonic treatment on MP dissolution characteristics,the solubility, turbidity, particle size, potential and secondary structure of MP were measured and analyzed.The results showed that as the sonication time increases, both the solubility and the absolute value of potential of MP under different NaCl concentrations increased significantly (P<0.05), while the turbidity and particle size decreased significantly (P<0.05);Ultrasonic treatment could promote the conversion trend of secondary structure from helix to folding, and contribute to the increase of MP solubility.These results indicated that ultrasonic treatment could destroy the ordered structure of MP, promote the fragmentation of MP aggregates, and reduce MP particle size.At the same time, electrostatic interaction and fluidity were enhanced, making the system more diffuse.Therefore, ultrasonic treatment can significantly improve the solubility of MP in low-salt or normal salt concentration, and provide a theoretical basis for the application of ultrasonic technology in low-salt chicken products.
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  Effect of harvest maturity on the quality of ‘Longtan’ pearl plum

  HUANG Zhanwen, WANG Ying, LI Mingjuan, YOU Xiangrong, ZHANG Yayuan, ZHOU Kui, WEI Ping, WEI Linyan

  Food and Fermentation Industries. 2021, 47(7): 203-210. https://doi.org/10.13995/j.cnki.11-1802/ts.025487

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  The ‘Longtan’ pearl plum was collected at five harvest stages to explore the effects of harvest maturity on the fruit quality characteristics of ‘Longtan’ pearl plum. The results showed that with the increase of the harvest maturity, the good fruit rate, water content, juice yield, L^* and b^* of a pericarp, sensory score of crispness and juiciness, TA, hardness, chewiness, springiness and cohesiveness were reduced. Besides, the whole harvest period decreased by 66.67%, 4.52%, 11.62%, 12.28%, 62.10%, 36.86%, 15.86%, 23.94%, 75.68%, 79.77%, 15.12%, 8.33%, respectively. The a^* of pericarp, a^* and b^* of pulp, sensory score of appearance and sweetness, TSS, SSC, pH, TSS/TA and SSC/TA were increased, and the whole harvest period increased by 56.32%, 725.39%, 31.54%, 108.51%, 85.80%, 41.70%, 83.87%, 4.87%, 85.31%, 143.68%, respectively. Moreover, the single fruit weight, the sensory score of sourness, total sensory score and Vc content increased first and then decreased. The values were the highest in the Ⅳ, Ⅲ, Ⅲ,Ⅱ harvest maturity respectively, which were 18.25 g, 16.13 points, 89.20 points and 6.25 mg/100g, respectively. The results provided a reference for different purposes to select the appropriate harvest maturity of ‘Longtan’ pearl plum.
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  Nondestructive detection of apple moldy core based on FT-NIR and electronic nose technology

  YANG Chenyu, YUAN Hongfei, MA Huiling, REN Yamei, REN Xiaolin

  Food and Fermentation Industries. 2021, 47(7): 211-216. https://doi.org/10.13995/j.cnki.11-1802/ts.025671

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  Fourier near-infrared spectroscopy (FT-NIRS) and electronic nose technique were used to identify the efficacy of apple moldy core in combination with chemometrics.With “Red Fuji” moldy core and healthy apples as raw materials, the near-infrared spectroscopy model of multi-layer perceptron (MLP) neural network and Fisher discriminant was established based on the principal component analysis.Meanwhile, a discriminant model was established by the electronic nose combined with Fisher discrimination, MLP neural network and radial basis function (RBF) neural network, respectively.According to the comprehensive consideration of the prediction accuracy of the modeling set and the verification set, the MLP neural network model based on principal component analysis and the electronic nose combined with the MLP neural network model had the best discriminating effect on the apple moldy core disease and the correct discriminating rate of verification set reached 87.7% and 86.2% respectively.It shows that the electronic nose and near-infrared spectroscopy used for distinguishing apple mold core are feasible.
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  Nutrition and health-care composition of Rosa roxburghii Tratt pomace and its utilization potential

  ZHOU Yujia, FAN Weiguo

  Food and Fermentation Industries. 2021, 47(7): 217-224. https://doi.org/10.13995/j.cnki.11-1802/ts.025726

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  To explore the nutrient, health-care content and evaluate the utilization value of Rosa roxburghii pomace, as well as provide an important basis for the utilization of R. roxburghii pomace, the main nutritional components and part of health-care components in R. roxburghii pomace of "Guinong no. 5" were investigated. R. roxburghii pomace was compared with the pomace of apple, blueberry, sea-buckthorn, kiwi, pineapple, citrus and sugarcane, and its utilization value was analyzed. Results showed that R. roxburghii pomace was rich in total phenol, vitamin C, vitamin E, phosphorus, calcium, iron, zinc, dietary fiber, crude fiber and amino acids. The total phenol content was 4.4 times that of pineapple pomace and 3.7 times that of apple pomace. The content of vitamin C was 23.8 times that of pineapple pomace, 20.7 times that of sea-buckthorn pomace. Besides, the content of vitamin E was 3.8 times that of sea-buckthorn pomace and 1.2 times that of apple pomace respectively. The phosphorus content was 272.5 times that of pineapple pomace, 21.8 times that of apple pomace. the calcium content was 96.7 times that of pineapple pomace, 14.7 times that of apple pomace. The iron content was 4.1 times that of pineapple pomace and 2.7 times that of blueberry pomace. The zinc content was 12.0 times that of blueberry pomace and 2.6 times that of citrus pomace. R. roxburghii pomace contains rich nutrition and health-care components, which has a high utilization value and development prospects.
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  Flavor compounds in Ning black tea by QDA and GC-MS combined with PLSR

  YUE Cuinan, QIN Dandan, CAI Hailan, LI Chen, WANG Zhihui, LI Wenjin, YANG Puxiang, WU Hualing

  Food and Fermentation Industries. 2021, 47(7): 225-231. https://doi.org/10.13995/j.cnki.11-1802/ts.025536

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  To explore the sensory characteristics, volatile compounds composition and molecular sensory basis of Ning black tea.In this study, QDA combined with HS-SPME-GC-MS was used to analyze the aroma characteristics and volatile compounds of eight typical Ning black tea samples, and then PLSR was used to screen the volatile components which had an important contribution to the aroma characteristics.The results showed that the aroma of Ning black tea could be characterized by eight aroma terms and their definitions.The aroma characteristics of Ning black tea were mainly fruity, supplemented by sweet-smell and floral.Among them, the correlation between floral and sweet-smell was large, the correlation between roasted and fruity was large, and the correlation between spicy and freshly was large.Seventy five common volatile components were identified, among which alcohols were the highest, followed by esters, acids, aldehydes and ketones.The differences in volatile components among Ning black tea samples were significant.Finally, sixteen compounds which contributed significantly to the aroma characteristics of Ningblack tea were identified, namely, trans nerolidol, phenylethanol, benzaldehyde, linalool, α-ionone, β-carvone, ocimene, β-ionone, nerol, ethyl palmitate, 3-furfural, benzyl alcohol, hexanoic acid, trans-3-hexenoic acid and methyl salicylate.This experiment provides a basis for further study on aroma precursor, biochemical process and quality control of Ning black tea.
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  Discrimination analysis of dried pork slice processing stages based on flavor fingerprints

  LIU Ping, JIA Xinyi, QI Xingpu, CHEN Bin, CHEN Tong

  Food and Fermentation Industries. 2021, 47(7): 232-237. https://doi.org/10.13995/j.cnki.11-1802/ts.025404

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  In this paper, volatile organic compounds (VOCs) in different processing stages of dried pork slices were analyzed by gas chromatography-ion mobility spectrometry (GC-IMS), and the GC-IMS fingerprints of dried pork slices at different processing stages were also constructed in order to realize the discriminant analysis of dried slices.GC-IMS was used to detect and analyze the flavor components of raw meat, mixed meat, fermented meat, semi-finished meat and finished meat in the process of dried pork being processed.Principal component analysis was performed on the selected GC-IMS characteristic values for future extraction and dimensionality reduction, and the k-nearest neighbors (kNN) pattern recognition method was used to classify and identify dried pork slices at different processing stages.The results showed that the main VOCs present in the processing of preserved meat were alcohols, aldehydes, acids, ketones, heterocyclic compounds, aromatic hydrocarbons and esters.GC-IMS technology combined with chemometric methods could effectively distinguish dried pork slice samples at each processing stage, which provides a new analysis technology for the research on the effect of processing technology on the flavor of preserved meat, and also provides a theoretical basis for the quality identification of meat products.
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  QuEChERS-application of ultrafiltration combined with GC-QQQ in the determination of multiple pesticide residues in liquor-making Daqu

  CAO Xuhan, HUANG Xiaojun, YE Lin, PAN Caihui

  Food and Fermentation Industries. 2021, 47(7): 238-243. https://doi.org/10.13995/j.cnki.11-1802/ts.026421

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  High dosage of Daqu used in the winemaking process will lead to pesticide residues in it partially migrate to the wine.Thus contributes to the level of pesticide residues in the finished wine.This study was carried out to realize a simultaneous determination of 23 organophosphorus pesticides in liquor-making Daqu by ultrafiltration combined with gas chromatography-triple quadrupole mass spectrometry (GC-QQQ).The samples were extracted by acetonitrile,followed by QuEChERS--ultrafiltration,and then determination by GC-QQQ.According to the results,there was a good linear relationship between the mass concentration and peak area of the 23 pesticides within the range of 10-1 000 μg/L,with the correlation coefficient (R) of greater than 0.999.Furthermore,at three addition levels,the rate of recovery of sample addition ranged from 85% to 106%,and the relative standard deviations were all less than 10%.Besides,the limits of detection and quantitation of the 23 pesticides were 0.002-0.035 mg/kg and 0.007-0.118 mg/kg, respectively.To sum up, the proposed method in our study is simple and rapid in operation with good reproducibility and high stability, which can meet the detection requirement of 23 pesticide residues in liquor-making Daqu.
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  Detection of pefloxacin residue in milk based on aptamer recognizing and time-resolved fluorescence resonance energy transfer assay

  SONG Yaning, HU Chaoqiong, HUO Qiuyu, WANG Lijun, CHEN Xianggui, HUANG Yukun

  Food and Fermentation Industries. 2021, 47(7): 244-250. https://doi.org/10.13995/j.cnki.11-1802/ts.025869

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  Pefloxacin (PEF) is widely used in the prevention and treatment of livestock and poultry diseases,which is frequently causing veterinary drug residues in food and thus affecting human health.Therefore,it is necessary to construct an effective and rapid detection method for PEF.NaYF₄:Ce/Tb nanomaterial with time-resolved fluorescence properties was synthesized by using the solvent hot method in this study.Simultaneously,complementary strand (cDNA) of PEF aptamer was designed by computer aided molecular docking.Gold nanoparticles and luminescent nanomaterials were modified onto aptamer and cDNA respectively.Thereby time-resolved fluorescence resonance energy transfer (TR-FRET) between these two nanomaterials was induced in case of complementary base pairing.Based on this principle,the novel detection method of PEF in milk was constructed.Under the optimal experimental conditions,the linear range of detection was 0.2-20 μ/kg (y=1 567.3x+3 956.3,R²=0.974 2).The recovery rates were 73.81%-99.86%.These results showed that the present method can be applied in the detection of PEF in the practical milk sample.
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  Volatile compounds of puffer fish soup prepared with different frying oils

  LI Xiaopeng, ZENG Huan, LIN Liu, TAO Ningping, XU Xiao, CONG Jianhua

  Food and Fermentation Industries. 2021, 47(7): 251-259. https://doi.org/10.13995/j.cnki.11-1802/ts.025582

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  The volatile compounds of puffer fish soup prepared with different frying oils were identified by headspace solid-phase micro-extraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS).Relative odor activity values (ROAV) and principal component analysis (PCA) were performed to determine the characteristic flavor substances of puffer fish soup.The results showed that, the types and relative contents of volatile compounds in puffer fish soup prepared with different frying oils were quite different.A total of 69 volatile substances were detected in five different puffer fish soups, 46, 30, 38, 32, 32 were detected in broth and fish soup prepared with lard, soybean oil, peanut oil and olive oil, respectively.Puffer fish soup prepared with different frying oils could be effectively distinguished using PCA.The results showed that the heptanal, nonanal, decanal, 3-heptylacrolein, (E,E)-2,4-decadienal and trimethylamine were the characteristic flavor substances of broth; hexanal, heptanal, (E)-2-octenal, nonanal, decanal, 3-heptylacrolein, (E,E)-2,4-decadienal, (E)-2-undecenal and 2-pentylfuran were the characteristic flavor substances of fish soup prepared with lard; nonanal, decanal, 3-heptylacrolein and (E,E)-2,4-decadienal were the characteristic flavor substances of fish soup prepared with peanut oil, bean oil, olive oil.
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  Application of deep eutectic solvents-dispersive liquid-liquid microextraction for the determination of contaminants in food and environment

  LIN Zhihao, ZHANG Yaohai, JIAO Bining, HAN Ke, QIN Yan

  Food and Fermentation Industries. 2021, 47(7): 260-268. https://doi.org/10.13995/j.cnki.11-1802/ts.025921

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  Deep eutectic solvents(DESs) have been favored by scientific researchers due to their unique properties, such as low vapor pressure, low toxicity, good designable structures, good recyclability, environment friendly and cheap, and gradually applied in the fields of extraction and separation.In the paper, the characteristics of DESs and the modes of deep eutectic solvents-dispersive liquid-liquid microextraction were introduced.The recent applications of this technique in the determination of contaminants in foods and the environment were emphatically reviewed.Based on the above discussion, future exploration and development of this technique are also proposed.
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  Research progress on plant polysaccharides against kidney injury and its mechanism

  LIU Ting, ZHOU Xin, ZHAO Chao, GONG Xiaojian, CHEN Huaguo

  Food and Fermentation Industries. 2021, 47(7): 269-277. https://doi.org/10.13995/j.cnki.11-1802/ts.025675

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  As a kind of food resource, the plant polysaccharides have many beneficial effects on human body in the form of dietary fiber, and it is also an effective anti-kidney damage agent. At present, the prevention and treatment of kidney disease are mainly based on drugs. However, there are also research on the supplementary treatment of kidney diseases using health products and functional foods. In this review, the intervention effects of plant polysaccharides on diabetic kidney injury, ischemia-reperfusion kidney injury, heavy metal kidney injury, chemical kidney injury, and drug-induced kidney injury from the food point of view were briefly reviewed, and the mechanisms of polysaccharides against kidney injury from both direct and indirect aspects were mainly discussed. Finally, the research direction of plant polysaccharides against kidney damage have further prospected, so as to provide a reference for the development of functional foods for the treatment of kidney injury.
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  Genomics and its application in basic research field of Baijiu brewing

  YU Jingjing, HUANG Yongguang

  Food and Fermentation Industries. 2021, 47(7): 278-284. https://doi.org/10.13995/j.cnki.11-1802/ts.025942

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  Chinese Baijiu brewing belongs to typical multi-strain solid fermentation.Microbial species that involved in fermentation are relatively complicated due to its unique open fermentation brewing process.However, research of complex microbial system was limited by the traditional isolation and cutivation techniques.Genomics, characterized by high throughput and large scale, provides a mechanical means for the analysis of complex microbial genomes, which can realize the research on the microorganism of traditional Baijiu solid fermentation and its expression regulation and further reveal the intrinsic relationship between microorganism and functional metabolites.In this paper, the fundamental technologies of genomics, the applications of genomics and multi-omics in the basic research field of liquor-making were summarized, which provides a reference for realizing high yield and quality modern Baijiu.
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  Zearalenone-detoxifying lactonase:Identification,modification and application

  ZHANG Zhenxia, XU Wei, WU Hao, ZHANG Wenli, GUANG Cui’e, MU Wanmeng

  Food and Fermentation Industries. 2021, 47(7): 285-291. https://doi.org/10.13995/j.cnki.11-1802/ts.025895

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  Zearalenone and its derivatives are the most widely-existed mycotoxins around the world, causing huge safety hazards and economic losses to humans.Traditional physical and chemical detoxification methods cannot meet the demands of industrial applications due to their incomplete detoxification, destruction to food texture, and loss of nutrients.In recent years, biological and enzymatic degradation of mycotoxins has gradually been studied and reported due to its wide range of microbial sources, mild enzyme reaction conditions and high detoxification efficiency.Particularly, the lactone has been extensively studied due to its high ZEN degradation activity, clear detoxification mechanism, irreversible detoxification process and elucidated crystal structure.This article reviewed the research progress of lactone in terms of gene mining, characterization, molecular modification and application exploration.The purpose is to clarify the advantages and challenges in the industrial application of the zearalenone-detoxifying lactone, and provide certain references for its future research on zearalenone biodegradation.
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  Research progress on the mechanism of fermented products in regulating glycolipid metabolic diseases

  WANG Lu, ZHANG Lei, ZHENG Jiaobi, WANG Qiongyi, FAN Hui

  Food and Fermentation Industries. 2021, 47(7): 292-300. https://doi.org/10.13995/j.cnki.11-1802/ts.025493

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  As an ancient food processing technology, fermentation can not only extend the shelf life of food, but also change the characteristic of food. With the development of modern biotechnology, the potential health value of fermented products has gradually emerged, and its effects in the prevention and treatment of glucolipid metabolic diseases have also received more attention. This article describes the mechanism of fermented products on glycolipid metabolic diseases from five aspects: regulating neuroendocrine disorders, insulin resistance, oxidative stress, metabolic inflammation, and gut microbiota. Simultaneously, the potential of fermented products as health care products or drug for improving glucose and lipid metabolism is also reviewed, hoping to provide reference for future theoretical and clinical research on glycolipid metabolic diseases.
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  Plasma glucose regulating activity of tannin

  GENG Xueying, GUO Cang, MI Shengquan, ZHANG Yanzhen, GUO Junxia, CHEN Wen

  Food and Fermentation Industries. 2021, 47(7): 301-306. https://doi.org/10.13995/j.cnki.11-1802/ts.025355

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  Hyperglycemia is a common risk factor of many chronic diseases, plasma glucose regulating is also an important method for preventing and treating chronic diseases.As a natural active substance, tannins widely exist in plants and have an outstanding activity on plasma glucose regulating.The classification, extraction and bioactive functions of plant tannins were briefly described, focusing on the mechanism of plasma sugar regulating the activity of plant tannins.Plant tannins can delay carbohydrate absorption by inhibiting the activities of α-glucosidase and α-amylase, improved insulin resistance by promoting the expression of glucose transporter 4 and improving the transport capacity of glucose, affect the phosphorylation level of tyrosine protein to promote the ability of cells to uptake glucose by activating tyrosine kinase activity.However, there were few reports on the inhibition of gluconeogenesis and the promotion of glycolysis, indicating a breakthrough point in the study of blood glucose regulation activity of tannin.
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  Bioactive substances of Undaria pinnatifida sporophyll and its application in food

  YAN Chengcheng, LIU Haimei, ZHAO Qin, NIU Lihong, JIANG Bangzhi, LIU Yulin, YAN Qing, YU Hui

  Food and Fermentation Industries. 2021, 47(7): 307-315. https://doi.org/10.13995/j.cnki.11-1802/ts.026212

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  Undaria pinnatifida belongs to Phaeophyta,which has high nutritional value.It is an economical brown algae in the ocean.Most of the edible parts are their blade and midrib.Sporophyll,which is its reproductive organs,is often discarded as castoff during processing resulting in waste of resources because they contain more fibrous substances and have poor taste.It is found that sporophyll is the most nutritious part of U.pinnatifida, which contains many bioactive substances, such as polysaccharides, polypeptides, brown algae polyphenols, fucoxanthin, etc.It has good physiological effects of anti-tumor, anti-inflammatory, anti-oxidation, lowering blood lipids.It has excellent development value of health care products.This article tells about functional characteristics and extraction methods of bioactive substances from U.pinnatifida sporophyll are reviewed.Moreover, their application in food are analyzed and proposed, in order to provide valuable data for the utilization of U.pinnatifida sporophyll.
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  Research progress of key technology in the development of edible plant Jiaosu

  YI Yuan, ZUO Yong, HUANG Xueqin, YANG Jianfei, XU Jia, MA Qian, HU Kun

  Food and Fermentation Industries. 2021, 47(7): 316-321. https://doi.org/10.13995/j.cnki.11-1802/ts.025780

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  Edible plant Jiaosu refer to the products with specific biological active ingredients, which are made from fruits, vegetables, grains, Chinese herbal medicines and other plants and fermented by a variety of beneficial microorganisms.This paper summarizes the research progress from the aspects of microbial diversity, fermentation technology and nutritional composition of edible plant Jiaosu.The technical bottleneck problems existed in edible plant Jiaosu industry are analyzed in the paper,and its development prospect is forecasted,so as to provide reference for the development of edible plant Jiaosu industry.
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  Application and development of steam explosion technology

  CHEN Xiaosi, HE Zhifei, WANG Zefu, XU Xiong, LI Hongjun

  Food and Fermentation Industries. 2021, 47(7): 322-328. https://doi.org/10.13995/j.cnki.11-1802/ts.024756

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  Steam explosion is a kind of physical and chemical treatment technology, which processes the material under high temperature and high-pressure steam, and then releases the pressure within 0.01 s to achieve “blasting”. When pressure is released instantly, heat energy is converted into mechanical energy, and the structure and composition of the material will be changed in the effect of the steam in the form of the shock wave. The dense and ordered structure of materials is broken by the thermochemical reaction in the process of the gas phase and in the steam blasting stage, increasing the accessibility of enzymes and chemical reagents and making it easier to subsequent chemical reactions. Steam explosion technology has a broad prospect in the field of the food industry because it is safe, highly efficient and environmentally friendly. This paper introduced the principle, advantages, disadvantages and influencing factors of steam explosion technology, summarized the history and the applications of steam explosion technology in the materials of plant and animal, respectively. At last, the prospect of steam explosion technology is made in order to provide a reference for its wider application in the food industry.
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  Research progress on processing of cultured puffer fish and reduction technology of tetrodotoxin

  YE Jingqin, XIAO Ye, LU Yikuan, XIE Qingchao, LU Ying

  Food and Fermentation Industries. 2021, 47(7): 329-334. https://doi.org/10.13995/j.cnki.11-1802/ts.025785

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  The puffer fish is well-known at domestic and foreign for the freshness and tenderness, and people lived in southeast coastal areas of China and Japan have the habit of eating puffer fish since ancient times.However, poisoning incidents occur frequently for eating tissues and organs (guts epidermis, and ovaries, etc.) containing tetrodotoxin of puffer fish by mistake cooking.Therefore, it is of great significance to study effective reduction and control measures on tetrodotoxin for puffer fish industry.In this article, the history and consumption status of puffer fish in China, and deep-processed products of cultured puffer fish were elaborated. Besides, methods or mechanisms of tetrodotoxin reduction were detailed discussed in order to provide a reference for the reduction and control of tetrodotoxin.
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  Purchasing intention and influencing factors of plant-based meat product: An empirical study of consumers in Wuhan

  SHEN Cong, WEI Mingxia, SHENG Yilong

  Food and Fermentation Industries. 2021, 47(7): 335-340. https://doi.org/10.13995/j.cnki.11-1802/ts.026365

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  With the rapid development of plant-based meat market,in order to gain insight into consumers’ purchasing intention and the influencing factors,a research model of consumers’ plant-based meat purchasing intention was constructed in this paper by using the survey data of 202 consumers in Wuhan as a sample.Results showed that perceived characteristic,such as consumers’ perceived experience and perceived trust have a significant impact on their purchase intention,while perceived usefulness does not have a significant impact on consumers’ purchase intention.Product properties such as price setting,technical risk, and flavor indirectly affect consumers’ purchase intention by influencing consumers’ perceived characteristic.Price setting has the most significant impact on consumers’ perception characteristic, followed by technical risk and flavor.This research helps to better understand consumers’ willingness and concern to purchase plant-based meat products in first-tier cities.The research conclusions can provide reference for plant-based meat manufacturers to better develop products and for retail companies to stimulate consumers’ purchase enthusiasm.