25 September 2021, Volume 47 Issue 18
    

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  • Regulation of plasma membrane homeostasis to increase the accumulation of menaquinone-4 in Bacillus subtilis
    YUAN Panhong, LYU Xueqin, LIU Yanfeng, LI Jianghua, LIU Long, DU Guocheng
    Food and Fermentation Industries. 2021, 47(18): 1-7. https://doi.org/10.13995/j.cnki.11-1802/ts.026784
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    Vitamin menaquinone-4 (MK-4) is widely used in dietary supplements and pharmaceutical therapies in the food, healthcare, and pharmaceutical industries. To get a high MK-4 yield strain, the homeostasis of cell membrane was systematically analyzed and optimized. Firstly, the integrity-related genes of the cell membrane were integrated and analyzed in the original strain Bacillus subtilis BC04, indicating that the membrane protein-related gene srfAD had an important influence on the accumulation of MK-4. Then, the genes related to fluidity and permeability were analyzed, suggesting that ypkP and fadR played a significant role in the accumulation of MK-4. The optimal strain was identified as BF14 by combinatorial optimization, including integration of gene srfAD and ypkP, and knockout of the gene fadR. The yield of BF14 reached (213.80±2.16) mg/L after shake-flask fermentation at 40 ℃ for 7 days, an increase by 19.51% compared with that before optimization. Based on the above results, the fermentation conditions were optimized in a 3L fermenter, and a batch fermentation process was determined with initial glucose concentration of 10 g/L and feeding to maintain glucose concentration of 4-10 g/L. The final MK-4 yield reached (249.65±2.34) mg/L, an increase by 16.77% compared with the level of shaking flask, and the production intensity was 2.08 mg/(L·h). The results showed that optimizing the cell membrane homeostasis of B. subtilis could effectively improve the MK-4 yield, and could lay a foundation for further improving the fermentation performance of MK-4 at the industrial level.
  • Construction of Saccharomyces cerevisiae cell factories for the production of pentacyclic triterpenoids
    GAO Huifang, SHAO Minglong, ZHANG Xian, YANG Taowei, XU Meijuan, GAO Xiaodong, RAO Zhiming
    Food and Fermentation Industries. 2021, 47(18): 8-14. https://doi.org/10.13995/j.cnki.11-1802/ts.026840
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    α-Amyrin, lupeol and germanicol are important pentacyclic triterpenoids, with excellent anti-inflammatory, anti-tumor, anti-virus activities and properties. To construct cell factories for the production of pentacyclic triterpenoids, genes encoding Catharanthus roseus α-amyrin synthase (CrαAS), Glycyrrhiza glabra lupeol synthase (GgLUS) and Bauhinia forficata germanicol synthase (BfGES) were separately integrated into the Saccharomyces cerevisiae chromosome using CRISPR/Cas9 technology, resulting in engineered strains S01, S02, and S03. After 48 h of fermentation in YPG medium, 50.7 mg/L α-amyrin, 45.8 mg/L lupeol and 17.6 mg/L germanicol were achieved with strain S01, S02, and S03, respectively. This demonstrated the successful construction of the S. cerevisiae cell factories for pentacyclic triterpenoids production. To increase the supply of precursor 2,3-oxidosqualene, the squalene epoxidase (ERG1), a key enzyme in the mevalonic acid (MVA) pathway, was further overexpressed in strains S01, S02, and S03. With the resulting recombinant strains S04, S05 and S06, the yield of α-amyrin, lupeol and germanicol increased to 96.3, 91.6, and 38.7 mg/L, respectively. Therefore, this study constructed triterpenoid-producing platforms, which provided a theoretical and technical basis for the construction of S.cerevisiae pentacyclic triterpenoid acids cell factories with potential for industrial applications.
  • Identification of strong promoters based on the transcriptome of Brevibacillus choshinensis
    YAO Dongbang, ZHANG Kang, ZHU Xuyang, WU Jing
    Food and Fermentation Industries. 2021, 47(18): 15-22. https://doi.org/10.13995/j.cnki.11-1802/ts.026660
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    Brevibacillus choshinensis is a potentially efficient expression system, however, the lack of efficient strong promoters severely limits the application of this expression system. To provide more new efficient strong promoters for B. choshinensis expression system, firstly, the transcriptome data of B. choshinensis was obtained by RNA-Seq technology. Then, based on the transcription level and function of the genes, the highly expressed target genes were screened. Based on the promoter sequences of selected target genes, a strong promoter screening library was constructed using α-amylase as the reporter protein. After shake flask fermentation of recombinant strains with different promoters, the endogenous strong promoters PE and PF were obtained using extracellular α-amylase activity as the screening index. The extracellular α-amylase activities of recombinant strains BCWES and BCWFS, mediated by promoter PE and PF respectively, were 2.3 and 1.3-fold greater than that of the control strain BCWPS, which was mediated by the well-characterized promoter P2. Finally, sucrose isomerase and cutinase were used as new reporter proteins to prove the universality of the PE promoter, and the ability of BCWES to efficiently produce α-amylase was further confirmed in 3 L fermenter fermentation. This study enriched the number of strong promoters available for B. choshinensis expression system, and promoted the development and application of B. choshinensis as a new efficient expression system.
  • Optimized expression of γ-glutamyltranspeptidase for efficient biosynthesis of γ-glutamylphenylalanine
    LIU Shuanying, LIU Huiling, LONG Mengfei, WU Wenhui, ZHANG Xian, XU Meijuan, YANG Taowei, RAO Zhiming
    Food and Fermentation Industries. 2021, 47(18): 23-29. https://doi.org/10.13995/j.cnki.11-1802/ts.026954
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    γ-glutamyltranspeptidase (GGT) can catalyze bitter amino acid into its derivative and reduce the bitterness of foods, thus showing great potential for the application in food industry. To enhance GGT production, a robust high-throughput screening process for isolating GGT high-producers was developed based on a colorimetric reaction among NH+4, O-phthalaldehyde (OPA), trichloroacetic acid (TCA) and dimethyl sulfoxide (DMSO). Random mutations on the seven bases located in the upstream of the -10 region of promoter HpaII were introduced by error-prone PCR. A mutant promoter EF3HpaII was isolated and identified as the most efficient for GGT production, which increased GGT production by 63% compared to that of the original promoter. Subsequently, from an RBS library, a suitable RBS362 was selected to co-regulate the expression of ggt gene with promoter EF3HpaII and the activity of GGT reached 60.25 U/mL, which was 2.02 times higher than that of the original strain. The obtained GGT was further utilized for transformation of L-phenylalanine(L-Phe) to γ-glutamylphenylalanine(γ-Glu-Phe). Under optimal conditions, the highest yield of γ-Glu-Phe reached 94 % with a reaction mixture of 50 mmol/L L-glutamine (L-Gln), 200 mmol/L L-Phe and 1 U/mL GGT at 35 °C and pH 10.0.
  • Characterization of cysteine sulfinic decarboxylase from Aedes aegypti
    ZHENG Wenhui, LIU Jiawei, LIU Ziming, ZHOU Zhemin, LIU Zhongmei
    Food and Fermentation Industries. 2021, 47(18): 30-36. https://doi.org/10.13995/j.cnki.11-1802/ts.026711
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    Prokaryotic source L-aspartate-α-decarboxylase has low activity, which is the main factor restricting the biosynthesis of β-alanine. In this study, we shifted our attention from prokaryotic sources to eukaryotic sources, and aimed to find higher catalytically active enzymes. We obtained cysteine sulfinic decarboxylase from Aedes aegypti through gene synthesis, and added the sumo tag to achieve high-efficiency expression in Escherichia coli. The results of enzymatic characterization experiments showed that the recombinant enzyme could catalyze L-aspartic acid to produce β-alanine, the specific enzyme activity was (5.60±0.074) U/mg, after adding the sumo tag, the specific enzyme activity was (5.80±0.129) U/mg. The optimal reaction conditions were 40 ℃ and pH 6.0. The stability of the tagged enzyme was significantly better than that of the wild type. The enzyme activity still retained 40% after treatment at 50 ℃ for 30 min, and the enzyme activity remained at about 80% between pH 5.0-8.0. The cysteine sulfinic decarboxylase was coupled with L-aspartic acid lyase of E. coli to realize the one-step conversion from fumaric acid to aspartic acid, and the molar conversion rate of the product reached 93.03%. In this study, cysteine sulfinic decarboxylase had high catalytic activity for L-aspartic acid, which provided technical reference and theoretical support for the industrial production of β-alanine.
  • Effects of water activity on carbon source utilization ability of Hafnia alvei isolated from lightly salted Larimichthys crocea
    WANG Xiaoyang, GUO Quanyou, HUANG Haichao, YANG Xu, ZHANG Xiaomin
    Food and Fermentation Industries. 2021, 47(18): 37-45. https://doi.org/10.13995/j.cnki.11-1802/ts.027601
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    To explore the effect of water activity (Aw) on the carbon metabolism of Hafnia alvei from lightly salted Larimichthys crocea, the carbon source utilization of the strain was measured by Biolog GEN Ⅲ microplate under different Aw (0.92, 0.93, 0.94, 0.95, 0.96, 0.97, 0.98) at 25 ℃. The modified Gompertz model was used to fit the metabolic curve and obtain the kinetic parameters. And combining the average well color development (AWCD) and the utilization area, the utilization effect and dynamic characteristics of carbon source under different Aw were explored. The results showed that for H. alvei, the average utilization rate of carboxylic acids (37.3%) and amino acids (32.6%) was higher under different Aw (0.92-0.98). The overall carbon source utilization capacity was the strongest at Aw of 0.98, followed by 0.96. And the remaining group from strong to weak was 0.95, 0.92, 0.93, 0.94 and 0.97. The dominant single carbon sources for the growth of H. alvei were mainly L-fucose, D-fucose, L-rhamnose, D-glucuronic acid, acetoacetic acid, acetic acid, D-serine, L-alanine, L-aspartic acid, N-acetyl-D-glucosamine, L-histidine, D-glucose-6-PO4 and D-fructose-6-PO4 at Aw of 0.92-0.98. With the increase of Aw, the maximum specific growth rate (μmax) and lag phase duration (λ) of the carbon source utilization of H. alvei showed the trend of increasing and decreasing respectively. Through regulating the carbon source of substrate and environmental factors, the carbon source utilization and growth dynamics of H. alvei from the lightly salted L. crocea were explored, which could provide certain support for targeting bacteriostasis and process optimization of L. crocea.
  • Migration of three antioxidants from PET/LDPE composite film to fatty food simulant and estimation of their diffusion coefficient
    LYU Xiaomin, CAI Xiangyu, CHEN Lu, CHENG Juan, HU Changying, WANG Zhiwei, WU Yujie
    Food and Fermentation Industries. 2021, 47(18): 46-53. https://doi.org/10.13995/j.cnki.11-1802/ts.026388
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    An analytical method was established for detecting three antioxidants (Irganox1076, Irgafos168 and 2,4-di-tert-butylphenol) in PET/LDPE composite film using liquid chromatography-triple quadrupole tandem mass spectrometry (LC-MS/MS). The migration behavior of three antioxidants in PET/LDPE composite film to isooctane and 95% ethanol was studied and Crank model was used to calculates the migration diffusion coefficient. The results showed that the detection limits of the three antioxidants detected by LC/MS-MS were all 0.2 μg/L, and the quantification limits were all less than or equal to 0.8 μg/L. The linearity was good in the concentration range of 5-240 μg/L with the correlation coefficients greater than 0.998. The migration amount of three antioxidants increased with increasing temperature and time until reaching migration equilibrium at 20-70 ℃. And the higher the temperature was, the faster the equilibrium state would be reached. The Crank model fitted the migration experimental data well, and the relationship between the migration diffusion coefficients of three antioxidants and the temperature conformed to the Arrhenius formula. Under the conditions of 70 ℃ for 2 hours and 40 ℃ for 72 hours, the migration ratio of three antioxidants from LDPE film and PET/LDPE composite film to two food simulants were not significantly different (P>0.05). It was indicated that the PET film had no significant effect on the migration of the three antioxidants in the LDPE film under specific migration conditions.
  • Determination of heavy metal content and health risk assessment of cultivated edible fungus in Guizhou province
    RAO Shukai, QIU Shuyi, XIE Feng
    Food and Fermentation Industries. 2021, 47(18): 54-58. https://doi.org/10.13995/j.cnki.11-1802/ts.027724
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    The contents of lead (Pb), arsenic (As), mercury (Hg), cadmium (Cd) and chromium (Cr) in five cultivated edible fungi in Guizhou province were determined, and the Nemeiro comprehensive pollution index was used to evaluate the heavy metals in edible fungi. And the target hazard quotients was used to study the dietary intake risk of 5 edible fungi in Guizhou province. The results showed that the range of heavy metal content in the five edible fungi were: lead, ND-0.68 mg/kg; arsenic, ND-0.76 mg/kg; mercury, ND-0.56 mg/kg; cadmium, ND-1.3mg/kg; chromium, ND-1.4mg/kg. Most of the heavy metal content were lower than national standard, and the five heavy metals of lead, arsenic, mercury, cadmium, and chromium were 0.0%, 0.59%, 2.09%, 8.81%, 0.19% respectively. Moreover, the heavy metal Nemero comprehensive pollution index showed that the cadmium pollution index in Morchella was high whcih reaching a moderate pollution level, and its comprehensive factor pollution index reaching a light pollution level. The other 4 kinds of edible fungi were in the safety level. The results of dietary exposure risk of heavy metals showed that the dietary risk of heavy metals in the three edible fungi of shiitake, Pleurotus ostreatus, and Fungus was low. The TTHQ values of the two edible fungi of morel and bamboo fungus were both greater than 1.00, and these two edible fungi had certain dietary intake risk of heavy metals.
  • Regional variation on leaves nutrient composition of different Lycium barbarum varieties
    LI Jiajia, REN Gang, XU Zhibiao, WANG Guibin, CAO Fuliang, GUO Qirong
    Food and Fermentation Industries. 2021, 47(18): 59-64. https://doi.org/10.13995/j.cnki.11-1802/ts.026653
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    This study aimed to analyze leaves nutrient composition of different Lycium barbarum varieties in different places. Test raw material came from three different places of different Lycium barbarum varieties. The determination of leaves polysaccharide, total flavonoids, total phenolic, protein, crude fat, free amino acid and 4 kinds of nutritional elements (kalium, calcium, iron, zinc) content, and analyzed the effect of varieties, places and their interactions. Finally, the nutrient compositional components of Lycium barbarum leaves were evaluated by principal component analysis. The results showed that the polysaccharide, total flavonoids, total phenolic, crude fat and free amino acid were affected by the planting region, variety and mutual effect of the protein content(P<0.05). and the protein content was affected by the place, and interaction effect of place and variety(P<0.05). Four kinds of nutritional elements were affected by the planting region, variety and mutual effect of the protein content(P<0.05). The comprehensive evaluation results showed that the top four overall scores were Chaiqi No.1, Chaiqi No.3 and Ningqi No.1 in Delingha of Qinghai province, and Chaiqi No.1 in Yumen, Gansu. Moreover, the overall scores of varieties in Delingha of Qinghai province were higher than those in the other two places. And the scores of varieties in Chaiqi No.3 and Ningqi No.1 were higher, while those in Chaiqi No.2 were lower. This study provides a theoretical basis for the quality breeding of Lycium barbarum leaves and the exploitation of Lycium barbarum leaves resources.
  • The synthesis of sucrose laurate monoester catalyzed by deprotonation-activated Novozym 435 from amorphous sucrose
    HE Mengdi, ZHANG Kerui, CHEN Xiaolong, FAN Yongxian, CHEN Hanchi, ZHU Linjiang, LU Yuele
    Food and Fermentation Industries. 2021, 47(18): 65-69. https://doi.org/10.13995/j.cnki.11-1802/ts.027712
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    Sucrose laurate is an important food additives which can be used as surfactants, emulsifiers, etc. Because of its high safety and anti-starch aging effect, it has a wide range of applications in food, sugar and other industries. Using Novozym 435 as a catalyst and sucrose and vinyl laurate as substrates, sucrose laurate monoester was synthesized in a tert-amyl alcohol system. Afterwards, amorphous sucrose was used as a substrate to improve the dissolution characteristics of sucrose, the yield of sucrose esters was further increased. The reaction conditions of the enzyme catalytic system were optimized: 0.09 mol/L amorphous sucrose, 0.15 mol/L vinyl laurate, 16.7 g/L Novozym 435, 2 g/L sodium laurate and 20 g/L molecular sieve were added in 15 mL of tert-amyl alcohol. After reacting at 75 ℃ for 60 h, the concentration of sucrose laurate monoester reached 23.2 g/L, the conversion rate reached 49.2%, and the formation of diesters was not detected. The research can lay the foundation for the industrialization of sucrose laurate monoester by enzymatic synthesis in the future, and it can also provide new ideas for the development of similar products.
  • Exploration and evaluation of lactic acid bacteria from traditional fermented yak dairy products in Qinghai province
    LIU Liying, SONG Tianlin, ZHOU Yiping, LI Xuanwen, XIONG Zhi
    Food and Fermentation Industries. 2021, 47(18): 70-76. https://doi.org/10.13995/j.cnki.11-1802/ts.027119
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    The unique climate environment in Qinghai, the high nutritional value of yak milk and the traditional processing technology of nomadic nationalities endow the special microbial resources of fermented yak dairy products. Lactic acid bacteria (LAB) are widely utilized during the process of fermented food such as yoghurt, cheese, bread, fish and meat. It is critical and valuable to explore and evaluate the application potentials of those bacteria. LAB strains from traditional fermented yak dairy products in Qinghai were isolated and evaluated. Yak dairy products were collected from different areas in Qinghai province, and LAB were isolated and identified using 16S rRNA and Meriere API50 biochemical kit. The enzyme activity was used to evaluate the ability of LAB to produce β-galactosidase, while their bacteriostatic abilities were evaluated by the tube dish method, and the curding time was recorded to evaluate the curding ability. Twenty-two LAB strains were isolated from traditional fermented yak dairy products in Qinghai province, including 15 Streptococcus thermophilus strains, three Lactobacillus fermentum strains, one Enterococcus durans strain, one Leuconostoc lactis strain, one Enterococcus faecium strain and one Streptococcus macedonicus strain. Streptococcus thermophilus and Lactobacillus fermentum strains generally had better β-galactosidase activity. The bacteriocins produced by Enterococcus durans and Enterococcus faecium, showed broad-spectrum antibacterial activity, while Streptococcus thermophilus strains, Enterococcus faecium strain and Streptococcus macedonicus strain had strong curding ability. The β-galactosidase producing ability, bacteriostatic ability and the curding ability of LAB from traditional fermented yak dairy products in Qinghai province were evaluated, providing fundamental supports for the protection and utilization of LAB resources in Chinese traditional dairy products.
  • The gradual cooling of foam box packaging inhibits cucumber chilling injury
    DAI Hui, HE Xiaomei, DUAN Zhirong, WU Shanhong, ZHANG Min
    Food and Fermentation Industries. 2021, 47(18): 77-85. https://doi.org/10.13995/j.cnki.11-1802/ts.026451
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    To explore a simple and low-cost packaging method in low-temperature storage and transportation process, this paper studied the effects of three different packaging methods including film packaging, foam box packaging and film foam box composite packaging on cucumber chilling injury under low-temperature storage. The results showed that compared with the control group, all packaging groups could effectively reduce chilling injury of cucumbers during cold storage. Compared with film packaging, foam box packaging and film foam box composite packaging could more effectively inhibit the increase of cucumber respiration and inhibit the decrease of cucumber hardness and the increase of weight loss rate in cucumbers. The effect of a foam box was better due to the cucumber gradually cool down. Moreover, compared with the instant low temperature, gradual cooling could more effectively inhibit the increase of relative electrical conductivity of cucumber, accumulation of malondialdehyde (MDA) and the production of superoxide anion (·O-2). And it could also effectively increase the activities of antioxidant enzymes, catalase (CAT), peroxidase (POD) and superoxide dismutase (SOD) and proline content. These could reduce the chilling injury of cucumber by reducing the oxidation damage of cucumber membrane lipids and maintaining the higher antioxidant activity of cucumber. In summary, both the foam box packaging and the film foam box composite packaging treatment can more effectively inhibit the occurrence of cucumber chilling damage and improve the preservation quality. Among which, the foam box packaging is lower in cost and is recommended to carry out packaging treatment.
  • Heterologous expression and activity analysis of dye-decolorizing peroxidase from Rhodococcus jostii
    PI Qian, XIA Rong, TANG Lei
    Food and Fermentation Industries. 2021, 47(18): 86-91. https://doi.org/10.13995/j.cnki.11-1802/ts.026822
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    Dye-decolorizing peroxidase (DyP) with heme as a prosthetic group is regarded as a novel type of peroxidase subfamily. DyP has become a hot research topic of green economy because of its ability to degrade anthraquinone dyes. Since the effective degradation of dyes is closely related to enzyme activity, it is important to seek the ways of improving enzyme activity for the subsequent production and application of DyP. DypB gene from Rhodococcus jostii (RhDypB) was cloned to realize high-efficiency expression in Escherichia coli BL21(DE3), and to study methods for improving the enzyme activity. Recombinant strain BL21(DE3)/pET24b-DypB was constructed by one-step cloning technology. The recombinant protein was expressed by IPTG induction and purified by affinity chromatography using a nickel column. The effect on the activity of RhDypB by exogenous addition of heme synthesis precursor 5-aminolevulinic acid (5-ALA) and co-expression of the glutamyl-tRNA reductase gene (hemA) in the heme synthesis pathway in E. coli was compared. SDS-PAGE showed that there was an obvious target band at 40 kDa (purity-90%), and the concentration of protein was 100 mg/L. The addition of 5-ALA and co-expression of hemA increased the concentration of heme to 8.9 and 2.4 μmol/L, and the corresponding activity of enzyme was increased by 102% and 93%, respectively. The soluble expression of RhDypB and the increase in content of heme provide a basis for related research on peroxidase with heme as a cofactor.
  • Protective effect of 4-methyl guaiacol on alcoholic liver injury in mice
    ZHANG Liaofei, JIANG Xin, LI Yishu, CHEN Shanbin, LI Hongjiao, ZHAO Wenmei, HAN Xinglin, SUN Jinyuan, WANG Deliang, HAO Feike
    Food and Fermentation Industries. 2021, 47(18): 92-98. https://doi.org/10.13995/j.cnki.11-1802/ts.027453
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    To study the protective effect of 4-methyl guaiacol on alcoholic liver injury in mice, fifty mice were randomly divided into five groups: 4-methyl blank group, model group and guaiacol with low, medium and high dose groups. The mice were gavage with the same volume of saline solution, 50% alcohol and low, medium and high dose of 4-methyl guaiacol, experiment lasted eight weeks, the animals were then killed after an overnight fasting of 12 h. After 12 h, blood samples were collected from the eyeballs to determine the concentrations of total cholesterol (TC), triglyceride (TG), high density lipoprotein cholesterol (HDL-C), low-density lipoprotein cholesterol (LDL-C) and the activities of AST and ALT in serum of mice. Total superoxide dismutase (SOD) activity, reduced glutathione (GSH) concentration, glutathione peroxidase (GSH-Px) activity, catalase (CAT) activity, malondialdehyde (MDA) concentration in liver tissue homogenate were also determined. The concentrations of TC, TG and LDL-C in serum of 4-methylguaiacol treatment groups, as well as the activities of AST and ALT, were lower than those in the model group, and the concentration of HDL-C was higher. SOD activity, CAT activity, GSH-Px activity and GSH concentration in liver tissue homogenate of mice in 4-methylguaiacol treatment groups were higher than those in the model group, while MDA concentration was lower (P<0.05), which was related to 4-methylguaiacol concentration. 4-methylguaiacol had protective effect on alcoholic liver injury and was dose-dependent. 4-methyl guaiacol plays a protective role in liver by reducing liver tissue damage, reducing lipid peroxidation, improving the body′s antioxidant capacity, preventing oxidative stress, and improving the lipid metabolism disorder caused by alcohol in mice.
  • Diversity and formation mechanism of the microflora in strong flavor Baijiu Baobaoqu
    ZHANG Qian, HAN Baolin, LI Zijian, XIE Jun, YU Dong, ZOU Yongfang, GUO Huixiang, WEN Jing, ZHANG Lingling, LUO Huibo, HUANG Dan
    Food and Fermentation Industries. 2021, 47(18): 99-106. https://doi.org/10.13995/j.cnki.11-1802/ts.027776
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    The structural succession rule of the microflora of Qupi (representing the surface of Baobaoqu, marked as QP below) and Quxin (representing the interior of Baobaoqu, marked as QX below) in the process of the spontaneous solid-state fermentation (SSF) of Baobaoqu was studied. The correlation between the microflora structure and the physicochemical factors of QP and QX, the diversity of microflora and the formation mechanism of diversity endowed by the unique structure of Baobaoqu were also analyzed. The pH, total acid, temperature, and moisture of QP and QX in the process of SSF were measured, the microflora structure in QP and QX was studied by high-throughput sequencing method, and the difference of microflora between QP and QX was analyzed by linear discriminant analysis effect size (LEfSe). Redundancy analysis, mantel test analysis, and Pearson correlation analysis were used to analyze the correlation between the physicochemical factors and the microflora of Baobaoqu. The results showed that there were significant differences in the bacterial and fungal communities between these two groups. Lactobacillus, Weissella, Rhizopus, Rhizomucor, Pichia, Aspergillus had higher abundances in QP. The abundance of Thermoascus, Pseudomonadales, Rhizobiales, Saccharomycetales, and Sporidiobolales was higher in QX. Meanwhile, it was also found that pH, total acid, temperature, and moisture were important factors affecting the microbial composition of QP and QX. The results revealed the characteristics and differences of microflora structure in QP and QX during the Baobaoqu SSF process, which might be helpful to the analysis of the formation mechanism of microbial diversity in Baobaoqu.
  • Effect of hydroxyl radical oxidation on properties and structure of walnut protein
    ZHANG Xuechun, LI Rurui, CHENG Qun, YANG Xi, WANG Jiaofang, LIU Jiang, SUN Jian
    Food and Fermentation Industries. 2021, 47(18): 107-112. https://doi.org/10.13995/j.cnki.11-1802/ts.026794
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    To study the hydroxyl radical oxidation (HRO) effects on properties and structure of the walnut protein, the alkali extraction-acid precipitation method was implemented to extract WP, and then oxidized with hydroxyl radical generated by Fe / H2O2/ Asc system. Various patterns of carbonyl, thiol, endogenesis fluorescence, particle size, and functional properties of WP with different degrees of oxidation were studied. The results showed that the solubility, free thiol, and endogenesis fluorescence intensity were decreased with the increase of H2O2 concentration, and the largest drop was 45.6%, 28.2%, and 34.8%, respectively. The water holding capacity (WHC), mean particle size, and carbonyl content of WP were increased with the H2O2 concentration, and reached 136.6%, 12.7% and 88.9%, respectively. The emulsifying activity index (EAI), emulsifying stability index (ESI), foaming property (FP), and oil holding capacity (OHC) were first increased and then decreased, and the maximum was 108.8%, 53.4%, 42.6%, and 146.0%, respectively. Scanning electron microscope (SEM) showed a tight structure of WP with low concentration oxidation (0.1 mmol/L), while the morphology became loose and the porosity increased with high concentration oxidation (15 mmol/L). Taken together, hydrogen peroxide oxidation has a large effect on the functional properties and structure of WP, and better emulsifying and foaming property could be obtained by low concentration oxidation.
  • Protective effects of genistein on senescent H9c2 cells induced by tert-butyl hydrogen peroxide
    LIU Yahui, LIU Sitong, WANG Xuan, YANG Rui, JIN Ming
    Food and Fermentation Industries. 2021, 47(18): 113-118. https://doi.org/10.13995/j.cnki.11-1802/ts.026609
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    To investigate the protective effects of genistein (Gen) on tert-butyl hydroperoxide (TBHP)-induced H9c2 cell aging and its mechanism, H9c2 cells were randomly divided into control group, model group (200 μmol/L TBHP) and low, medium and high dose Gen groups (0.04, 0.2 and 1 μmol/L of Gen, respectively). The survival rate was determined by the MTT method. Cell senescence was observed by β-galactosidase (SA-β-gal) staining. The total antioxidant capacity (T-AOC), superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), catalase (CAT) activities, and malondialdehyde (MDA) content were determined by the colorimetric assay. The expressions of P53, P21, Kelch-like epichlorohydrin-related protein-1(Keap1), nuclear factor E2-related factor (Nrf2) and heme oxygenase 1(HO-1) proteins, and the phosphorylation of phosphatidylinositol-3-kinase (PI3K), protein kinase B (AKT), extracellular regulatory protein kinase1/2 (ERK1/2), P38 mitogen-activated protein kinase (P38) and c-jun amino-terminal kinase (JNK) were detected with the western blotting method. Compared with the model group, the survival rate was increased, the positive staining of SA-β-gal was decreased; T-AOC, SOD, GSH-Px and CAT activities were increased, and MDA content was decreased in Gen groups. Meanwhile, Gen down-regulated the Keap1 protein expression and up-regulated the Nrf2 and HO-1 protein expressions. Gen also increased the expressions of P53, P21 proteins, elevated the phosphorylation of PI3K and AKT proteins, and reduced the phosphorylation of ERK, P38 and JNK proteins. Gen could delay the cell senescence and improve the antioxidant capacity in H9c2 cells. The mechanism may be related to the up-regulation of Nrf2 through PI3K/AKT and MAPKs signaling pathways.
  • Degradation, structural characterization and hypoglycemic activity of polysaccharides from Codium cylindricum
    YAN Shanglong, PAN Chuang, YANG Xianqing, CHEN Shengjun, QI Bo, HUANG Hui
    Food and Fermentation Industries. 2021, 47(18): 119-126. https://doi.org/10.13995/j.cnki.11-1802/ts.027306
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    To improve the biological activities, ultrasound-assisted H2O2-vitamin C and H2O2-Fe2+ methods were used to degrade the polysaccharides from Codium cylindricum. The physicochemical properties of polysaccharides were determined and the monosaccharide composition, surface conformation and glycosidic bond configuration were analyzed. The physicochemical properties determination indicated that the solubility of polysaccharides was significantly improved after degradation, and the particle size and Zeta potential had been found to decrease. The results of LC-MS, AFM and NMR showed that the degraded polysaccharides were composed of the same monosaccharide units and glycosidic bond configuration with Codium cylindricum polysaccharides. Meanwhile, the surface structure had been changed after degradation. The results of in vitro hypoglycemic activity determination demonstrated that polysaccharides from Codium cylindricum had moderate inhibitory activities of α-amylase and α-glucosidase, and the activities were enhanced after degradation. The obtained results could provide a theoretical foundation for the application of Codium cylindricum degraded polysaccharides.
  • Purification and immunomodulation activity of exopolysaccharides from Pleurotus ferulae Lanzi
    WANG Jing, QIAO Jie, PEI Xinyun, CHANG Shimin, LIU Xuejuan, YAN Xunyou
    Food and Fermentation Industries. 2021, 47(18): 127-134. https://doi.org/10.13995/j.cnki.11-1802/ts.027739
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    To investigate the optimum fermentation medium of exopolysaccharides from Pleurotus ferulae Lanzi, isolation and purification of water extract component in addition to its immunomodulation activity on macrophages and spleen lymphocytes were cultured in vitro. And ethanol precipitation, dialysis, lyophilization, DEAE-cellulose 52 chromatography and Sephadex G-100 chromatography were carried out to obtain water extract component of exopolysaccharides from P. ferulae Lanzi (PFEPw-1). The molecular weight and monosaccharide composition of PFEPw-1 were determined by high-performance gel permeation chromatography and high-performance liquid chromatography, respectively. Macrophages and spleen lymphocytes were isolated using the peritoneal lavage method and density gradient centrifugation, respectively. Fluorescent probe technique and enzyme-linked immunosorbent assay were carried out to measure the content of intracellular nitric oxide and reactive oxygen,and the levels of immune-related cytokines in culture supernatant,respectively.The results showed that PFEPw-1 was composed of D-mannose, D-glucose, D-galactose and L-arabinose L-fucose with a content ratio of 2.42∶3.90∶2.27∶1.41, and the molecular weight of PFEPw-1 was 64.2 kDa. Compared with the control group, 10-30 mg/L PFEPw-1 enhanced intracellular NO and reactive oxygen content (P<0.05),and improved the secretion level of tumor necrosis factor-α and interferon-γ in the culture supernatant (P<0.05) of macrophages cultured in vitro. Meanwhile, 20-30 mg/L PFEPw-1 could improve the secretion level of interleukin-1 and interleukin-6 in the culture supernatant of macrophages (P<0.05), and interleukin-2 and interferon-γ in the culture supernatant of spleen lymphocytes (P<0.05). The research provides theoretical support for industrial production, development and utilization of exopolysaccharides from P. ferulae Lanzi.
  • Effect of tea extract on insulin resistance induced by high-fat diet in mice based on ELISA
    LI Jie, ZHAI Xiuming, TANG Min, ZHANG Wei, YUAN Linying, HOU Yujia
    Food and Fermentation Industries. 2021, 47(18): 135-140. https://doi.org/10.13995/j.cnki.11-1802/ts.026924
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    The aim of this study was to explore the effect of tea water extract (TAE) on insulin resistance induced by a high-fat diet in mice. Forty male C57BL/6 mice were randomly divided into 4 groups: normal control group (NC), high-fat control group (HF), normally supplemented with 1% TAE group (NT) and high-fat supplemented with 1% TAE group (HT). NC and NT groups were given standard feed, HF and HT groups were given high-fat feed, NT and HT groups were fed with 1% (w/w) TAE respectively for 13 weeks. The body weight, fasting blood glucose and insulin levels of mice were measured. Determination of mouse serum alanine aminotransferase (ALT), aspartate aminotransferase (AST), total cholesterol (TC), triacylglycerol (TG), insulin, and tumor necrosis factor-α (TNF-α), interleukin-2 (IL-2), lipopolysaccharide (LPS), etc. Mouse epididymal white adipose tissue (Epi-WAT) and liver tissue were stained with H&E and Oil Red O, respectively. The results showed that TAE could significantly reduce weight gain, fasting blood glucose, insulin levels in mice, reduce serum TC, TG, ALT, and AST levels. Low-grade inflammation of the whole body induced by a high-fat diet was reduced. Intestinal flora microflora and metabolism were improved. And Epi-WAT cell hypertrophy and liver steatosis were reduced. The results showed that TAE could effectively improve blood sugar and blood lipid levels and reduce fat accumulation in liver tissue. Moreover, it could prevent liver steatosis and has a good regulatory effect on insulin resistance and type 2 diabetes caused by diet.
  • Protective effect of duck embryo-derived antioxidant peptide TD12 on oxidative stress damage in HepG2 cells
    JI Zhengmei, ZHANG Xiaochun, PENG Yudi, WANG Shulin, BU Lijun, XIE Huadong
    Food and Fermentation Industries. 2021, 47(18): 141-148. https://doi.org/10.13995/j.cnki.11-1802/ts.027981
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    This experiment aims to study the protective effect of duck embryo-derived anti-oxidant peptide TD12 on HepG2 cells from oxidative stress damage. The anti-oxidation activity of TD12 in vitro was evaluated by chemical assay. The cells apoptosis was observed by Hoechst 33342 staining. The cytotoxicity and protection of TD12 against oxidative damage were detected by CCK-8 method. And ROS, antioxidant enzyme activity and cytokine content were detected by DCFH-DA fluorescence probe, kit and ELISA method. The results showed that TD12 had a strong scavenging capacity of DPPH and ABTS hydroxyl radical, and had no toxic effect on HepG2 cells. And the accumulation of ROS in the cells was effectively decreased with the increase of TD12 concentration. The activities of SOD, CAT and GSH-Px were increased in a concentration-dependent manner. The TD12 could inhibit the release of LDH, MDA, TNF-ɑ and IL-8 in HepG2 cells injured by H2O2, and maintain the stability of IL-4 and IL-10. In conclusion, TD12 has a protective effect on oxidative stress injury in HepG2 cells.
  • Effect of interfacial composition on the stability and sustained release in vitro digestion of emulsions
    ZHANG Jingyan, ZHU Ling, WU Gangcheng, QI Xiguang, ZHANG Hui
    Food and Fermentation Industries. 2021, 47(18): 149-153. https://doi.org/10.13995/j.cnki.11-1802/ts.026628
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    Ensuring enough fat intake and controlling energy intake by inducing its satietogenic effect will provide a new idea for designing and developing weight management dietary products. In this paper, emulsions with different interfacial compositions were constructed through layer-by-layer electrostatic deposition with whey protein isolate (WPI), pectin (PC), sodium alginate (ALG) and chitosan (CS). The influences of interfacial composition on their physicochemical indexes were studied, including particle size and Zeta potential. Through three consecutive stages of in vitro simulated digestion, the phase separation phenomenon in the gastric digestion phase was used to evaluate the acid stability of emulsions, and the amount of released free fatty acids in the intestinal digestion phase was monitored to evaluate the rate and extent of lipid digestion. The results showed that secondary emulsions only encapsulated by ALG and CS had poor stability in the gastric environment. While secondary emulsion which was encapsulated by PC had good creaming stability. Besides, tertiary emulsion formed by adsorbing CS on the interface could further delay the digestion rate of lipid in the small intestine. In conclusion, the tertiary emulsion is suitable for being used in weight management functional foods.
  • Study on biologically active peptides in whey protein products fermented by Lactobacillus B2-1
    GUO Hao, DING Lin, FAN Lei, YANG Wenqin, JIN Jinjian, ZANG Chuangang, LIU Yuchao, GUAN Hong
    Food and Fermentation Industries. 2021, 47(18): 154-158. https://doi.org/10.13995/j.cnki.11-1802/ts.026928
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    Using Lactobacillus B2-1 to ferment whey protein, the product was separated and purified to obtain biologically active peptides with antioxidant and antitumor activities. Whey protein was fermented by Lactobacillus B2-1 under anaerobic cultivation for five weeks, and the metabolites were purified by macroporous adsorption resin D101 column chromatography and Sephadex G15 gel column chromatography. The antioxidant activity of biologically active peptides was studied by examining their ability to scavenge ABTS radical. Its antitumor activity was studied by examining the survival of colon and oral cancer cells. Molecular weight distribution was observed by polyacrylamide gel electrophoresis. The results showed that the purified fraction F3-1 was a good component with antitumor and antioxidant activities. In vitro antioxidation experiments showed that F3-1 had the best ability to eliminate ABTS free radicals. When the concentration was 8 g/L, the inhibition rate of human colon cancer LoVo cell proliferation was 75.36%. Based on these results, the Lactobacillus B2-1 can be used to ferment whey protein to obtain the biologically active peptide components with antitumor and antioxidant functions.
  • Effect of walnut green husk extracts on non-alcoholic fatty liver disease
    FANG Qionglian, WANG Mengmeng, QIAO Xue, LI Xinping, HUANG Feng, LIN Yuping, ZHAO Shenglan
    Food and Fermentation Industries. 2021, 47(18): 159-164. https://doi.org/10.13995/j.cnki.11-1802/ts.027704
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    The effective components of walnut green husk were extracted by alcohol extraction, and different extracts were obtained by extraction with ethyl acetate and n-butanol. The effect of different extracts from walnut green husk on non-alcoholic fatty liver disease (NAFLD) were investigated. Specific pathogen free (SPF) male Sprague Dawley (SD) rats were randomly divided into normal control group, model group, positive control group and walnut green husk ethanol, ethyl acetate and n-butanol group. The rats were fed with high-fat diet for 12 weeks and given intragastric administration for 6 weeks. The serum levels of total cholesterol (TC), triglyceride (TG), high-density lipoprotein cholesterol (HDL-C), low-density lipoprotein cholesterol (LDL-C), glutamate aminotransferase (ALT) and aspartate aminotransferase (AST) were measured. The content of malondialdehyde (MDA), the activities of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) in liver tissue were checked. Pathological sections were analyzed by hematoxylin-eosin staining (HE). Compared with the normal group, the contents of TG, TC, HDL-C, ALT, AST and MDA in the model group were significantly increased (P<0.01), while the contents of LDL-C, GSH-Px and SOD activities were significantly decreased (P<0.001), and the pathological damage of liver tissue was obvious. Compared with the model group, the contents of TG, TC, HDL-C, ALT, AST and MDA in the ethanol, ethyl acetate and n-butanol extracts of walnut green husk decreased significantly (P<0.05), while the contents of LDL-C and the activities of GSH-Px and SOD increased significantly (P<0.01). Pathological damage was improved obviously. The n-butanol extract had more obvious effect than other extracts.
  • Nutritional evaluation and antioxidant activity analysis of Gnaphalium affine, the raw material of “Haocaibaba” from Xiangxi region
    CHEN Jiabei, LI Gui, CHEN Xuan, WANG Lu, CHEN Gongxi
    Food and Fermentation Industries. 2021, 47(18): 165-174. https://doi.org/10.13995/j.cnki.11-1802/ts.026651
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    In order to study the nutritional value of Gnaphalium affine, the conventional physical and chemical methods were used to conduct a comprehensive nutritional evaluation of its nutritional components and systematic analysis of its main functional components. And nutritional evaluation methods and in vitro antioxidant experiments were used to evaluate its nutritional value and antioxidant capacity. The results showed that the energy of Gnaphalium affine was 981.00 kJ/100g, and its protein, fat, carbohydrate, moisture, ash, crude fiber and total dietary fiber content were 12.21, 1.31, 24.20, 9.67, 12.88, 27.53, 46.80 g/100g respectively. And it also rich in amino acids, contains 18 kinds of amino acids, including 8 essential amino acids required by the human body (35.23% of total amino acid content) and 2 kinds of children′s essential amino acids, the umami taste was obvious (the content of umami amino acid> the content of sweet amino acid), amino acid composition balance principle (SRC=80.90) and rich in Asp and Glu (1.35, 1.38 g/100g). Moreover, 25 kinds of mineral elements with the highest content of K was 38 508.15 mg/kg, and followed by Ca, Mg, Al, Fe, Mn, Zn, etc. Besides, there were 4 vitamins of vitamin A, vitamin C, vitamin E and vitamin B2 could be detected, among which vitamin A, vitamin E and vitamin B2 content were 0.36, 2.31, 0.35 mg/100g respectively. And ,the contents of crude polysaccharides, total polyphenols and total flavonoids in Gnaphalium affine were 1.67, 4.26, 8.13 g/100g, respectively. The in vitro antioxidant test showed that the extract of Gnaphalium affine has good antioxidant activity. In addition, the effect of removing DPPH·, ABTS+· and reducing ability was positively correlated with the mass concentration. The alcohol extract and water extract remove DPPH· the semi-inhibitory concentration (IC50) of ABTS+· were respectively 56.53 and 50.65 mg/L, and the semi-inhibitory concentration (IC50) of removing ABTS+· were respectively 137.79 and 113.61 mg/L, which reduced the relative absorbance of carotene to 50% the time was extended to 110.00 and 99.00 min, respectively. The water extract was better than the alcohol extract in the scavenging ability of DPPH· and ABTS+· and the inhibition of lipid peroxidation. However, the water extract was inferior to the alcohol extract in the reducing ability and delaying carotene fading. Conclusion: The nutrient composition of Gnaphalium affine was rich, and its extract has good antioxidant activity. It has the potential as a high-quality food and medicine resource and is worthy of further promotion and vigorous development.
  • Enhancement of L-cysteine production in Escherichia coli through fermentation optimization
    ZHANG Bo, SHI Yongji, YANG Hui, WU Zidan, CHEN Kai, CAI Xue, LIU Zhiqiang, ZHENG Yuguo
    Food and Fermentation Industries. 2021, 47(18): 175-180. https://doi.org/10.13995/j.cnki.11-1802/ts.026837
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    Cysteine is an important amino acid with active sulfhydryl group, which plays vital role in cellular physiological functions. In this study, to improve the L-cysteine production of the Escherichia coli MCYS-7, optimization of the culture medium was firstly performed by response surface methodology in flask fermentation. With a exogenous addition of betaine, amino acids and other chemicals, the fermentation process optimization and scale-up were carried out in 2 L bioreactors. The optimum culture medium was determined to be glucose (42.69 g/L), ammonium sulfate (7.77 g/L), yeast powder (6.53 g/L), sodium thiosulfate (6.22 g/L). In the flask fermentation after medium optimization, the titer of L-cysteine was significant improved to 3.85 g/L, which was increased by 169% compared with that before optimization. The scale-up results in the 2 L bioreactors revealed that, with the addition of exogenous chemical, the titer for L-cysteine production could reach 10.25 g/L after 47 h of fermentation. Our results laid a foundation for the L-cysteine production through microbial fermentation in industrial scale.
  • Effect of passive modified atmosphere packaging on the removal of active oxygen in sweet cherry
    ZHANG Jianan, DONG Chenghu, WANG Zhiwei, ZHANG Na, YU Jinze, CHEN Cunkun, JI Haipeng
    Food and Fermentation Industries. 2021, 47(18): 181-186. https://doi.org/10.13995/j.cnki.11-1802/ts.026204
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    The aim of this study was to explore the effect of passive modified atmosphere packaging on the active oxygen scavenging system of postharvest sweet cherry. The sweet cherry was treated with different passive modified atmosphere packaging. The non-enzymatic system metabolites ascorbic acid, total anthocyanins, total phenols, total flavonoids and the key enzymes of the enzymatic system peroxidase, superoxide dismutase and ascorbate peroxidase enzyme activities were measured as indicators. The results showed that, compared with the control group, different passive modified atmosphere packages could inhibit the decrease of ascorbic acid content. And it could also maintain a higher level of total anthocyanin content(P<0.05) and significantly promote the production of total phenols and total flavonoids (P<0.05). Moreover, passive modified atmosphere packages inhibited the decrease of POD enzyme activity and maintained APX enzyme activity at a high level. The increase of SOD enzyme activity was also induced, and the storage period of sweet cherry was effectively extended. In general, the P2 group (40 μm polyethylene packaging) could most effectively promote the production of antioxidants in the non-enzymatic system and induce the enhancement of key enzyme activities in the enzymatic system. Besides, P2 group also could improve the antioxidant capacity of sweet cherries and delay the senescence process of postharvest sweet cherries.
  • Effects of gel properties and molecular interactions of complex gum made by guar gum and konjac gum combined with ultrasound on chicken blood tofu
    WANG Xin, WU Yujie, LU Fangyun, HUANG Jin, ZHANG Xinxiao, ZOU Ye, LI Qian, WANG Daoying, XU Weimin
    Food and Fermentation Industries. 2021, 47(18): 187-193. https://doi.org/10.13995/j.cnki.11-1802/ts.026518
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    In this study, the effect of mixed food gums combined with ultrasonic treatment on the characteristics and force of chicken blood tofu gel was explored. Water holding capacity (WHC), gel strength and low-field nuclear magnetic resonance properties were investigated to evaluate the quality of chicken blood tofu. Furthermore, the hydrophobicity, free sulfhydryl content and protein molecular interactions of chicken blood tofu were used to study the mechanism of gel formation. The results showed that the WHC of chicken blood tofu was increased by 21.88% and the gel strength was increased from 1.48 N to 1.80 N. In addition, the hydrophobicity was significantly improved (P<0.05) after adding guar bean gum mixed with konjac gum combined with ultrasound. The result of low-field nuclear magnetic properties showed that the bound water of chicken blood tofu accounted for more than 90%, and the T21 relaxation time was advanced by 293.90 ms after guar bean gum mixed with konjac gum combined with ultrasonic treatment. It showed that the binding capacity of water molecules in chicken blood tofu was strengthened. Moreover, the detection of protein molecular interactions showed that the force formed by the chicken blood tofu gel was mainly hydrogen bond, hydrophobic force and disulfide bond. And the force of the disulfide bond was much greater than the ionic bond, hydrogen bond and hydrophobic interaction. It showed that the most important force affecting chicken blood gel was the disulfide bond. Above research provide a theoretical basis for broiler breeding and slaughtering and processing enterprises to increase the added value of of chicken blood tofu.
  • Effects of postharvest dehydration on the organic acids, anthocyanins and tannin fractions of ‘Marselan’ grapes
    ZHAO Pei, CHENG Tiantian, WANG Kaixian, HAN Fuliang
    Food and Fermentation Industries. 2021, 47(18): 194-200. https://doi.org/10.13995/j.cnki.11-1802/ts.027564
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    The effect of different postharvest dehydration times (0, 10, 18, 27 d) on the morphology, basic physicochemical parameters, organic acids, anthocyanins and condensed tannins of Vitis vinifera cultivars ‘Marseran’ were studied. The results showed that compared with the control group, 27 d of drying treatment displayed significantly higher levels of skin ratio, seed ratio, reducing sugar, tartaric acid and citric acid (P < 0.05). After that, the contents of monomer anthocyanins decreased by 26.81% and polymeric anthocyanins increased by 36.23% in comparison to the control group. In terms of condensed tannins composition, the galloylation percentage, the proportion of epicatechin and epigallocatechin extension subunit in skin tannins were remarkably decreased (P < 0.05), and the proportion of epicatechin gallate extension subunit in seed tannins was significantly increased (P < 0.05). Postharvest dehydration treatment is beneficial to improve the quality of organic acids, anthocyanins and tannins of grapes.
  • Preparation and digestive characteristics of nobiletin nanoemulsions based on functional oils
    DENG Chuyao, FENG Weiting, CHEN Yilu, CAO Yong, SONG Mingyue
    Food and Fermentation Industries. 2021, 47(18): 201-206. https://doi.org/10.13995/j.cnki.11-1802/ts.027783
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    In this study, nobiletin nanoemulsions based on functional oils (perilla seed oil, hemp oil, and camellia oil) were successfully prepared by a high-energy method. Then, their digestive properties in the oral cavity, stomach and small intestine, including key parameters such as particle size distribution and potential changes, the digestion laws of different oil phase and the effects on the bioaccessibility of nobiletin were systematically analyzed through in vitro digestion simulation experiments. The results indicated that the three prepared nanoemulsions had similar particle size distributions and potential changes during digestion, however, the degree of oil phase digestion was significantly different. Particularly, The highest degree of digestion was camellia oil [(93.7±1.4)%], followed by hemp oil [(83.0±1.8)%], and the minimum was perilla seed oil [(76.4±0.9)%]. In terms of the effect on the bioaccessibility, the bioaccessibility of nobiletin in camellia oil nanoemulsion, perilla seed oil nanoemulsion and hemp seed oil nanoemulsion were (66.4±2.9)%, (48.0±1.5)%, and (46.0±1.0)%, respectively. These results suggested the superior effect in increasing the bioaccessibility of nobiletin by camellia oil nanoemulsion that rich in monounsaturated fatty. In conclusion, this study provides a new strategy to improve the bioaccessibility of nobiletin, and promote its industrial application.
  • Preparation and properties of arabinoxylan and chitosan composite film
    WANG Wenxia, ZHANG Huimin, ZHANG Huijun, GONG Chunyu, LI Ruiqi, XU Tingting
    Food and Fermentation Industries. 2021, 47(18): 207-214. https://doi.org/10.13995/j.cnki.11-1802/ts.027860
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    The preparation of arabinoxylan by alkaline hydrogen peroxide extraction from destarch corn fiber, the chemical composition, monosaccharide composition and molar mass of arabinoxylan was characterized. It was found that arabinoxylan mainly contained xylose, arabinose and a small amount of glucuronic acid. Moreover, this study explored the film-forming and swelling characteristics of the mixture of corn arabinoxylan (CAX) and chitosan (CH). Under acidic conditions, arabinoxylan and chitosan were co-dissolved to form a film, and the film was swelled by soaking in water to obtain hydrogel with high swelling ability. Furthermore, the ratio of CAX/CH and the pH of acidified water affect the film-forming properties of the mixture of arabinoxylan and chitosan and the swelling degree and gel properties of the film. Water uptake was also measured as a function of alkali liquor and different pH level, which showed that the response to various stimuli was reversible. The structure of the composite film was characterized by Fourier transform infrared spectrometer (FTIR) and X-ray diffraction (XRD). The results showed that there was good compatibility between arabinoxylan and chitosan molecules. And the electrostatic interaction between the glucuronic acid carboxyl group of arabinoxylan and the amino group of chitosan occurred, which forming a complex and uniform complex. Scanning electron microscope (SEM) scanning imaging showed that the swelled hydrogel of arabinoxylan and chitosan composite film had a honeycomb-like porous structure.
  • Development of multi-nano phase change cold storage material and its application in edible fungi preservation
    ZHAN Li, LIN Yang, LIU Liming, SHAO Ping, SUN Peilong, CHEN Hangjun
    Food and Fermentation Industries. 2021, 47(18): 215-223. https://doi.org/10.13995/j.cnki.11-1802/ts.026089
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    In order to explore the influence of inorganic nanoparticles on the thermal properties of organic phase change nanofluids, mannitol aqueous solution was chosen as the main energy storage agent, added titanium dioxide nanoparticle with different mass fractions, and prepared TiO2 phase change cold storage material with super absorbent polymer (SAP) as the carrier. The oneset temperature and phase change enthalpy of the PCMs were measured by differential scanning calorimeter, and its properties were tested by a T-t curve and freeze-thaw cycles. Furthermore, the PCMs were applied to the preservation of Agaricus bisporus.The results showed that the addition of titanium dioxide nanoparticles enhanced the phase change enthalpy of nanofluid and the best additive amount was 0.01% . The developed PCMs (mannitol 0.5%, titanium dioxide nanoparticle 0.01%, SAP 0.3%, the rest was water) had an oneset temperature of -0.45 ℃, phase change enthalpy of 303.01 J/g with no supercooling or phase separation phenomenon. In the Agaricus bisporus preservation application, the addition of the developed PCMs in foam boxes could effectively control the temperature of 0-5 ℃ for up to 35 h. It indicated that the developed PCMs of TiO2 phase change storage material had good cool storage capacity. At 22 ℃, the color, the weight loss rate, the hardness, the soluble solids and the membrane permeability of Agaricus bisporus could be better maintained, and the senescence of Agaricus bisporus could be delayed.
  • Effect of selenium-enriched germination on the lipid concomitants in flaxseed oil
    LIU Xiaochen, YANG Guang, YANG Bo, ZHOU Shengmin
    Food and Fermentation Industries. 2021, 47(18): 224-230. https://doi.org/10.13995/j.cnki.11-1802/ts.026895
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    Selenium is an essential mineral in human nutrition. To assess its effect on the lipid concomitants of flaxseed oil, seeds were lightly germinated and tested with different amounts of sodium selenite (0, 0.2, 1.0 and 5.0 mmol/L) for three days. The results showed that the phenolics increased up to 15.44% in germinated flaxseed oil than control group, and accompanied by the increase of antioxidant activity. Furthermore, carotenoids increased by 36 mg/kg in flaxseed oil treated with 0.2 mmol/L selenium compared to their counterparts without selenium. Besides, the content of α-tocopherol and total tocopherol also increased. The content of cyclic peptide E in flaxseed oil increased slightly after selenium-enriched germination. In brief, the content of lipid concomitants in flaxseed oil was obviously improved by selenium-enriched germination.
  • The effect of two-stage sous vide cooking on beef quality
    YAN Han, CUI Zhenkun, LI Yangyang, MANOLI Tatiana, ZHAO Yanyan, ZHOU Wei, ZHANG Hao, LI Lanxuan
    Food and Fermentation Industries. 2021, 47(18): 231-236. https://doi.org/10.13995/j.cnki.11-1802/ts.026554
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    Sous vide cooking (SV) has the advantages of improving meat quality, reducing nutrient loss, and extending shelf life. However, whether this technology can replace traditional fried steak is unclear. In this paper, the effect of conventional frying and two-stage SV on beef quality was studied by analyzing the cooking loss, shearing force, color, volatile flavor substances, and steak′s electronic nose. The results showed that the two-stage SV beef was better than traditional fried beef in cooking loss, shear force, and redness. However, classic fried steak had better brightness. Traditional fried beef had 43 characteristic flavor compounds, 28 characteristic flavor compounds of fried beef after sous vide cooking, and 37 characteristic flavor compounds of sous vide beef after frying. The electronic nose analysis showed that the two SV methods had similar beef flavors but were different from traditional fried beef. This research could provide a reference for the industrialized production of steak.
  • Curcumin encapsulated by Geotrichum candidum isolated from kefir and its stability
    WU Yueran, BAO Xuan, YIN Xintao, FENG Xue, DONG Mingsheng
    Food and Fermentation Industries. 2021, 47(18): 237-242. https://doi.org/10.13995/j.cnki.11-1802/ts.027913
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    The feasibility of using Geotrichum candidum isolated from kefir for curcumin encapsulation was studied. The encapsulation condition was optimized by response surface analysis, the G. candidum-curcumin encapsulation products (GCEPs) were observed with laser confocal microscopy and transmission electron microscopy, and the stability of GCEPs at different storage time and pH was investigated. The results showed that the optimized encapsulation condition was pH 6.5, encapsulation medium with ethanol volume fraction of 45%, and vacuum infusion treatment for 20 minutes. At the optimized condition, the encapsulation efficiency was (54.12±1.07)%, which was relatively high. The images of laser confocal microscopy and transmission electron microscopy illustrated that the vacuum infusion method could successfully encapsulate curcumin into G. candidum, and there was no significant effect on the cellular morphology of G. candidum. The stability of curcumin was significantly enhanced after the encapsulation process. The retention rate of curcumin was (70.41±1.17)% after 30 days of storage at room temperature, and the curcumin in GCEPs also showed great stability in acidic, neutral and weakly alkaline environments. In conclusion, G. candidum had excellent encapsulation ability for curcumin, and significantly improved the stability of curcumin. Therefore, G. candidum is considered as an ideal carrier for curcumin encapsulation.
  • Screening suitable yeasts for Moringa oleifera fermentation based on gradient acclimation method
    YANG Kun, PAN Xinjie, TAO Liang, HUANG Aixiang
    Food and Fermentation Industries. 2021, 47(18): 243-249. https://doi.org/10.13995/j.cnki.11-1802/ts.026705
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    Four yeasts strains (two Saccharomyces cerevisiae strains, one Candida utilis strain, one Candida tropicalis strain) were domesticated to adapt to the environment of Moringa oleifera liquid. Oxalic acid, soluble protein, protein degradation rate, total changes of free amino acids and SDS-PAGE protein electrophoresis bands were used as indicators to screen the yeast starter that could degrade Moringa anti-nutritional factors. The results showed that the degradation effect of Candida tropicalis on Moringa was better than other yeasts, the number of viable cells in Moringa liquid was larger than 4×106 CFU/mL, the pH was 4.5-5.0, and the sugar content was 1.8-2.2. On the 3rd day of fermentation, the amount of soluble protein produced was 64.41 mg/mL, the amount of amino acid produced was 398.732 mg/100g, and the protein electrophoresis bands between 20 and 70 kDa almost all disappeared, and the degradation rate to oxalic acid or oxalic acid was over 70%. Candida tropicalis fermentation could significantly improve the utilization of nutrients in Moringa, and effectively improve the spicy and bitter taste of Moringa, and enhance the taste.
  • Determination of 56 drug residues in milk powder by high performance liquid chromatography-tandem mass spectrometry in multiple reaction monitoring mode
    ZHOU Chunhong, XU Xiaohui
    Food and Fermentation Industries. 2021, 47(18): 250-257. https://doi.org/10.13995/j.cnki.11-1802/ts.027385
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    A high performance liquid chromatography-tandem mass spectrometry (LC-MS/MS) was established for the simultaneous analysis of 56 drug residues in milk powder. Each sample was dissolved in water and extracted with acidified acetonitrile, then purified with QuEchERS, and finally detected by LC-MS/MS with electrospray ionization in multiple reaction monitoring mode. Some compounds were quantified by the external standard method. The results showed that there were good linear relationships for 56 drugs with correlation coefficients not less than 0.999. The detection limits and quantification for 56 drug residues were 0.06-5.47 and 0.21-16.53 μg/kg respectively. The average recoveries at three spiked levels of 2, 5 and 10 μg/kg were in the range of 61.3%-129.8% which with relative standard deviations (RSD) of 0.090%-7.171% (n=6). Thus, the optimized method is rapid, simple and easy. And it can be widely used in the rapid screening and quantitative detection of multiple drug residues in adult milk powder.
  • Determination of peptide markers of meat species by ultra-high pressure liquid chromatography coupled with high resolution mass spectrometry
    WANG Zhonghe, LI Xiaoting, HU Wenmei, WANG Jun
    Food and Fermentation Industries. 2021, 47(18): 258-266. https://doi.org/10.13995/j.cnki.11-1802/ts.028030
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    Eight marker peptides in meat were identified and quantitatively determined by ultra-high pressure liquid chromatography coupled with quadrupole time-of-flight mass spectrometry,and the effects of chromatographic separation conditions and mass spectrometry parameters on the determination of marker peptides in meat were investigated. The samples were separated by a C18 column, and gradient elution was performed with 0.1% formic acid in water and acetonitrile (containing 0.1% formic acid) as mobile phase. Then, the electrospray positive ion mode (ESI+) was used to detect the marker peptides, and quantitative analysis and data collection were performed by pseudo-multiple reaction monitoring by time-of-flight mass spectrometry (TOF-MRM). Results showed that the parent ions of the targeted marker peptides had a 2+ or 3+ charge, which showed high signal intensity and good stability. And the fragment ions of each marker peptide in the mass spectrometry was mainly y ion. Moreover, the fragment ions with 3+ charge were accompanied by the formation of 2+ charges. The TOF-MRM acquisition mode and target enhancement increased the detection sensitivity of target ions. Under the optimized conditions, the separation of 8 marker peptides was good and the mass signals were strong. There was a good linear relationship between the concentration of 8 marker peptides standards and detection response, and the correlation coefficients were greater than 0.98. The limit of detection (LOD) for analysts was in the range of 0.19 - 1.50 μg/L, and the optimized TOF-MRM method was successfully applied to the analysis of marker peptides in meat samples due to the high accuracy, precision and repeatability. The application of marker peptides on 7 class beef meatball products showed that five marker peptides could be detected including 2 beef, 1 pork and 2 chicken meat, which indicated that cheaper chicken or pork was spiked in beef meatball samples. The abundance of marker peptides had no correlation with the price. However, no duck-specific marker peptides were found. The established species-specific peptide detection method provided powerful technical support for the identification of protein species origin.
  • Analysis of microbial diversity from different kombucha using amplicon sequencing
    LI Qi, WANG Qing, TAN Xinyue, LI Xiaomin, ZHANG Xiaolin
    Food and Fermentation Industries. 2021, 47(18): 267-274. https://doi.org/10.13995/j.cnki.11-1802/ts.026793
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    To explore the dominant species of kombucha and the relations between its flavor and microorganisms, the microbial diversity of 11 kombucha samples from different sources was studied by amplicon sequencing, and the clustering components based on sensory evaluation were analyzed. The results showed that the most dominant bacterial genus in all kombucha samples was Gluconacetobacter (relative frequency accounted for 85.40%-99.56%), followed by Pseudomonas (relative frequency accounted for <14%); while the dominant fungal genus in sample SD1, SD10, SX11 and SY6 was Zygosaccharomyces (relative frequency accounted for 95.43%-99.99%), in sample BJ4 and GD9 was Candidas (relative frequency accounted for 40.54% and 97.40%), in sample AH7, AH8, AJ2, BJ3 and XJ5 was Brettanomyces (relative frequency accounted for 54.81%-74.09%). Both non-dominant bacteria and dominant fungi affected the flavor of kombucha differently. Amplicon sequencing technology can analyze the microbial diversity of kombucha samples comprehensively and accurately, which lays the foundation for the large-scale industrial production of kombucha beverages.
  • Establishment of a rapid identification method on PCR-nucleic acid strip for beef and development of kits
    JIANG Haiying, ZHANG Zhijie, WANG Yanshuang, ZHANG Li, GAO Lijun, LI Mingcheng, SUN Liyuan, ZHANG Lihua
    Food and Fermentation Industries. 2021, 47(18): 275-281. https://doi.org/10.13995/j.cnki.11-1802/ts.027563
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    The authenticity and safety of meat directly affect the health of consumers. A rapid identification method for beef in meat food using PCR-nucleic acid test strip and a rapid detection kit was developed in this paper. First, the cattle specific primers in GB were labeled, and the beef DNA rapid extraction reagents and beef gene detection reagents were developed, and nucleic acid test strips were used for visual detection. Then, molecular cloning and sequencing technologies were applied to clone standard beef DNA products. The specificity, reproducibility, stability and sensitivity of the reagents were investigated next. The method for genomic DNA extracting was simple and rapid, the integrity, concentration, and purity of DNA were excellent. The test strip showed the most specific results when annealing at 59 ℃ for 20 cycles. Two strips appeared in all the authentic beef samples, and one strip appeared in the confusing beef samples and the blank control samples. The sequence of the cloned beef DNA was 100% homologous to the specific fingerprint sequence of bovine mt DNA. The self-developed kit had good specificity, reproducibility and stability, the minimum detectable amount of template DNA was 1 pg/μL. The PCR-nucleic acid test strip method established in this study is specific, sensitive, accurate, simple and rapid. The developed kit is easy to operate, and the results are visible and stable, which is suitable for field monitoring.
  • Recent progress in the degradation effects of mycotoxins in food with ozone and the related influencing factors
    LIU Fang, LI Mengmeng, BIAN Ke
    Food and Fermentation Industries. 2021, 47(18): 282-286. https://doi.org/10.13995/j.cnki.11-1802/ts.026077
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    The research progress in degradation of mycotoxins in cereals, fruits, vegetables, nuts and condiments with ozone was reviewed in this paper. Besides, rules and the related mechanisms of mycotoxin degradation with ozone were also expounded. The degradation effects of mycotoxins varied significantly with the types of mycotoxins. During ozone fumigation, the double bonds in mycotoxin molecules were oxidized. As a result, the toxicity of degradation products was significantly lower than that of the corresponding mycotoxins. Meanwhile, microbial growth can also be inactivated, thus improving food quality. Furthermore, the main influencing factors of mycotoxin degradation with ozone were also reviewed. The factors that significantly affect the degradation effects of mycotoxins with ozone include the contact area of ozone with food materials, food moisture, ozone concentration, ozone fumigation time and the environmental condition. Through the above review, we aimed to provide theoretical foundation for the application of ozone on mycotoxin degradation.
  • Research progress of low temperature phase change storage materials and their applications in cold chain
    YOU Hui, XIE Jing
    Food and Fermentation Industries. 2021, 47(18): 287-293. https://doi.org/10.13995/j.cnki.11-1802/ts.026944
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    With the spring up of the e-commerce industry of fresh foods, cold chain logistics has become more and more important. And phase change cold storage technology can realize energy transfer across time and space, which has become one of the important ways to reduce the energy consumption of mechanical refrigeration in the cold chain logistics industry. In this paper, the research of low-temperature organic phase change storage materials, low-temperature inorganic phase change storage materials and composite low-temperature phase change storage materials about -18 ℃ were summarized, and the application of low-temperature phase change storage materials in cold chain equipment such as cold storage plate refrigerated truck, cold storage container and cold storage were reviewed. It was pointed out that improving the performance of low temperature phase change cold storage materials has attracted researchers attention, and further improvement should be made in the aspects of temperature control and transportation cost reduction of cold storage materials in cold chain application.
  • Research progress on the formation and inhibition of biogenic amines in food
    HE Xuan, MA Kun, HA Si, ZOU Yu, HAN Lingyu, LI Tingting
    Food and Fermentation Industries. 2021, 47(18): 294-300. https://doi.org/10.13995/j.cnki.11-1802/ts.026163
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    Biogenic amine is a kind of naturally occurring basic nitrogen-containing heat-stable organic compounds, which are mainly formed by the decarboxylation of amino acids or the amination and transamination of aldehydes and ketones. An appropriate number of biogenic amines can promote the metabolism of the human body, excessive allergy, and other adverse phenomena. This paper summarized the characteristics, the harm of biogenic amines, their related microflora and expounds on how to control and remove biogenic amines. It provides a solution for the prevention and control of biogenic amines in food.
  • Advances of Pickering emulsion stabilized by zein-based complex nanoparticles
    WANG Wenli, CHAI Xianghua, FAN Yuting, WU Kegang, DUAN Xuejuan, YU Hongpeng, LIU Xiaoli
    Food and Fermentation Industries. 2021, 47(18): 301-307. https://doi.org/10.13995/j.cnki.11-1802/ts.026322
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    Zein, the main protein in corn endosperm which shows self-assembly property, has been widely studied as a stabilizer of food-grade Pickering emulsion. The effects of the interaction between particles on the interface structure and the stability of Pickering emulsion were described. Some Pickering emulsions stabilized by different kinds of zein complex nanoparticles and the characterization methods of Pickering emulsions were introduced. Finally, the application and outlook of Pickering emulsions were summarized. This review provides references for the development of zein-based Pickering emulsions.
  • Recent application of chitosan in meat storage and preservation:A review
    ZHEN Zongyuan, TANG Zishen, LI Zhijie, LI Xianbao
    Food and Fermentation Industries. 2021, 47(18): 308-314. https://doi.org/10.13995/j.cnki.11-1802/ts.026469
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    Antistaling agent is an important method of meat preservation and storage. As a widely used natural antistaling agent, chitosan has excellent antioxidant, antimicrobial and good biocompatibility which make it to be more advantages compared with traditional synthetic preservatives. The following latest progress in three aspects was summarized including the mechanism of chitosan preservation, the application of the chitosan in meat product preservation technology, and the factors affecting chitosan preservation effect. These aspects provide a scientific and theoretical basis for the storage and preservation of meat products.
  • Teaching and practice of Food Hygiene course based on CDIO modern engineering education concept
    YU Hang, GUO Yahui, CHENG Yuliang, XIE Yunfei, QIAN He, YAO Weirongsup>1,2*
    Food and Fermentation Industries. 2021, 47(18): 315-320. https://doi.org/10.13995/j.cnki.11-1802/ts.027902
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    Food Hygiene is the core course of the First-Class National Undergraduate major in Food Quality and Safety at Jiangnan University. This article established the modern engineering education concept of CDIO (i.e. Conceive, Design, Implement, and Operation) and integrated ideological and political education into the course. Focusing on comprehensive talent training goals, the teaching progress integrated food hygiene principles, hygiene control methods, and hygiene management methods, to enhance students’ awareness of the rule of law and social responsibility. First, the main problems in the teaching process of Food Hygiene were analyzed, and using ′projects′ as the course carrier was proposed. It replaced the traditional teaching model with CDIO. Subsequently, the teaching strategy was changed and using group discussions to improve teamwork ability. Lastly, students′ personal practical ability and interest in learning were promoted by reform the assessment method, discard the traditional written examination, and emphasized process evaluation. This teaching reform exploration had some achievements. It can be seen from the latest teaching quality monitoring and evaluation that students generally agreed with the CDIO teaching model, which strengthened their practical ability and problem-solving ability.
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Basic Information
Governing Body: China Light Industry Council
Organizers: China National Research Institute of Food and Fermentation Industries
China Information Center of Food and Fermentation Industries
Editor-in-chief: Su Yao
Editor-in-charge: Yongjie Yao, Xin Li, Ye Li, Yawei Chen, Ling Dong, Xintian Wang
Editor: Guoxiao Sun, Yue Zheng
English Editor: Yawei Chen, Guoxiao Sun
Issuer: Fang Liu
Frequency of Publication: semimonthly
Place of Publication: Beijing
ISSN 0253-990X
CN 11-1802/TS
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