25 April 2022, Volume 48 Issue 8
    

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  • Protective effect of exopolysaccharide from Lactobacillus fermentum LFQ153 against oxidative damage in RAW264.7 macrophages
    LIU Congxiu, SONG Jiajia, WANG Hongwei, ZHANG Yu, SUO Huayi
    Food and Fermentation Industries. 2022, 48(8): 1-8. https://doi.org/10.13995/j.cnki.11-1802/ts.028784
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    In order to investigate the protective effects and underlying the mechanisms of exopolysaccharides (EPS) from Lactobacillus fermentum LFQ153 against oxidative damage in RAW264.7 macrophages, the current study evaluated the in vitro antioxidant activity of EPS using the DPPH and ·OH radical scavenging ability, and established the cell model of oxidative damage by stimulating RAW264.7 macrophages with lipopolysaccharide (LPS). The protective effects of EPS against cell oxidative damage were investigated based on the activity of antioxidant enzymes, the content of malondialdehyde (MDA) and NO, and the expression of inflammatory cytokines. The expression of nuclear factor E2-related factor 2/heme oxygenase-1/nuclear factor-κB (Nrf2/HO-1/NF-κB) pathway-related genes was analyzed to explore the protective mechanisms of EPS against cell oxidative damage. In addition, the monosaccharide composition of EPS was assayed by ion chromatography in the present study. The DPPH and ·OH radical scavenging rates of EPS were (64.19±1.03)% and (61.87±3.09)%, respectively. Compared with LPS treatment group, EPS supplement significantly increased the activities of superoxide dismutase, catalase and glutathione peroxidase in macrophages, and decreased the contents of MDA and NO, as well as the mRNA expression levels of nitric oxide synthase, tumor necrosis factor-α, interleukin (IL)-1β and IL-6. Moreover, EPS promoted the mRNA expression levels of Nrf2 and HO-1, and inhibited the activation of NF-κB in macrophages with oxidative damage. In addition, the structural analysis showed that EPS was composed of glucosamine hydrochloride, galactose, glucose and mannose with the molar ratio of 2.48∶10.26∶50.22∶8.16. Our study indicates that EPS may protect macrophages against oxidative damage, and this protective effect is associated with the regulation of Nrf2/HO-1/NF-κB pathway and the monosaccharide composition of EPS.
  • Development of an enzymatic saccharification process for sugarcane bagasse
    HOU Qingyu, YANG Qianjin, JIN Rui, ZHANG Meng, TIAN Kangming, WANG Zhengxiang
    Food and Fermentation Industries. 2022, 48(8): 9-14. https://doi.org/10.13995/j.cnki.11-1802/ts.028863
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    Bagasse is the main solid by-product in sugarcane industry. Enzymatic saccharification of sugarcane bagasse is a core step for its biotransformation. Through screening of enzymes and combination analysis, minimal enzyme cocktails were developed for the saccharification of sugarcane bagasse. A β-glucosidase(BgA)and an exo-glucanase(CbhC)demonstrated the best synergistic effects with commercial enzyme cocktails. The highest hydrolysis rates of cellulose and hemicellulose reached 90.16% and 95.65%, respectively, under the optimal conditions of hydrolysis at 50℃ and pH 5.0 for 60 h, with 1 000 U/g commercial enzymes, 12 000 U/g BgA, and 0.175 U/g CbhC. The resultant enzymatic hydrolysates were used as the carbon source in ethanol fermentation by recombinant Escherichia coli. The yield of ethanol reached 30.30 g/L, and the conversion rate of glucose and recovery rate of xylose were 42.53% and 99.52%, respectively. The preliminary results obtained in this work are promising for ethanol production with a simultaneous xylose recovery.
  • Protein hydrolysates from bovine cardiac muscle: Structure-taste relationship
    WU Wei, WANG Jin, FU Yu
    Food and Fermentation Industries. 2022, 48(8): 15-21. https://doi.org/10.13995/j.cnki.11-1802/ts.028741
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    Bovine cardiac muscle was hydrolyzed by ten food-grade proteases, namely Protease A, Protease P, ProteAX, Flavourzyme, Alcalase, Papain, Bromelain, Protamex, Netutrase and Sumizyme BNP-L, and the relationship between taste characteristics and peptide structure of the protein hydrolysates was investigated. The degree of hydrolysis, molecular weight distribution, enzyme specificity and peptide profile of protein hydrolysates were analyzed. Results showed that Protease A, a compound enzyme preparation with exopeptidases and endopeptidases, was the optimal protease for preparing low-bitterness and high-umami protein hydrolysates. However, two endopeptidases (Papain and Bromelain) elicited a bitter taste in the protein hydrolysates. Partial least squares regression (PLSR) analysis showed that the umami taste of protein hydrolysates was positively correlated with low molecular weight (< 1 kDa) peptides, while the bitterness of protein hydrolysates was positively correlated with peptides with molecular weight of 0.5-1 kDa. The analysis of protease specificity and peptide profile revealed that ten proteases had different enzymatic cleavage specificity, which led to the formation of different peptide profiles, thus elucidating the different taste characteristics of protein hydrolysates. Endopeptidase combined with exopeptidase hydrolysis of bovine cardiac muscle can effectively reduce the bitterness and enhance the umami of protein hydrolysates.
  • Homology modeling and prediction of the linear B-cell antigenic epitopes of Glycinin A1a subunits
    FU Yang, XI Jun, CHEN Huibin, CHEN Yang
    Food and Fermentation Industries. 2022, 48(8): 22-27. https://doi.org/10.13995/j.cnki.11-1802/ts.028505
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    To explore the linear B-cell epitopes of Glycinin A1a subunits, the amino acid sequence of Glycinin A1a was indexed in National Center of Biotechnology Information(NCBI), then the primary and secondary structure of Glycinin A1a were analyzed by a series of bioinformatics software. The predicted linear B-cell epitopes are 24EQPQQN29, 40KPDNRI45, 56NPNNK60, 80RRPSYTNG87, 114PQQPQQRGQS123, 197QEQGGHQSQKGKHQQEEENE216, 247NEGED251, 267PPTDEQQQRP276, 285DEKPQCKGK293 and 299RPRGS303. In addition, the three-dimensional model of Glycinin A1a was built by SWISS-MODEL, and the DiscoTope 2.0 Server was used to make a fractal epitope prediction of Glycinin A1a subunit. This prediction narrows down the scope of soybean allergenic epitopes identification, and it provides a reference for the detection of allergens.
  • Correlation analysis between starch and glucose content in rice wine brewing
    HE Yulin, YUAN Guoyi, WANG Chunxiao, ZHOU Wenya, QIU Shuyi
    Food and Fermentation Industries. 2022, 48(8): 28-36. https://doi.org/10.13995/j.cnki.11-1802/ts.028723
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    Raw materials are closely related to the flavor formation of rice wine. In order to analyze the difference of starch content among rice varieties, and its correlation with glucose content in rice wine, this study chose different rice varieties to simulate rice wine fermentation in the laboratory. Double wavelength method was used to detect the starch content in different rice varieties, and 3,5-dinitrosalicylic acid (DNS) colorimetric method was used to determine the glucose content at different fermentation time points. The results showed that the content of amylopectin and total starch in Baishui Gongmi (BS) was the highest among the ten rice varieties, which were (83.59±2.70)% and (90.68±2.88)%, respectively. During the fermentation of rice wine, Saccharomyces cerevisiae gradually metabolized glucose to other substances, resulting in a downward trend of glucose content at the zero point (0), midpoint (1) and end point (2) of fermentation. The glucose consumption was the highest during the whole fermentation of rice wine using the Wuchang glutinous rice (WC), which was 453.15 g/L. Correlation analysis showed that a negative correlation was found between the glucose consumption during fermentation and the starch content in rice. The glucose consumption at the late stage of fermentation and the total glucose consumption were significantly negative correlated (P<0.01) with the amylopectin and total starch content in rice. The correlation coefficients between glucose consumption at the late stage, total glucose consumption, and the rice varieties reached 0.761 and 0.506, respectively, which were extremely significant (P<0.01). In summary, the glucose consumption during rice wine fermentation is significantly related to rice varieties. This study provides an important basis for the selection of rice wine varieties and the improvement of rice wine quality.
  • Effect of jujube polysaccharide coating combined with near-freezing temperature on postharvest storage quality of apricot fruits
    BULIGEN·Jialengbieke, MA Aixia, REN Jianye, FAN Lijun, HU Xiaodong, LI Xuewen, WANG Wei
    Food and Fermentation Industries. 2022, 48(8): 37-42. https://doi.org/10.13995/j.cnki.11-1802/ts.027842
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    Xinjiang “Diaogan” apricot fruits were used as experimental material to investigate the effect of jujube polysaccharide coating combined with near-freezing temperature storage, which was near-freezing temperature (-1.5--1 ℃) and cold storage (4-6 ℃), on the postharvest quality of apricot fruits. The results showed that compared with cold storage, the jujube polysaccharide coating combined with near-freezing temperature could effectively reduce the decay incidence and weight loss of “Diaogan”apricot fruits, and could delay the decrease of fruit hardness, soluble solids, titratable acid and vitamin C content, and suppressed accumulation of membrane permeability and malondialdehyde content. Therefore, jujube polysaccharide combined with near-freezing temperature storage can be an effective method to improve the storage quality of “Diaogan”apricot fruits.
  • Effect of hemp seed meal protein hydrolysate on the quality and antioxidant activity of fermented milk
    XIAO Xiao, WANG Peng, SHAO Tong, MA Xinyi, GU Ruixia, CHEN Xia
    Food and Fermentation Industries. 2022, 48(8): 43-47. https://doi.org/10.13995/j.cnki.11-1802/ts.028370
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    Proteins were extracted from hemp seed meal and hydrolyzed with alkaline protease for different times to obtain protein hydrolysates (HP) with hydrolysis degrees of 8.45%, 13.24% and 16.62%, respectively. The effects of different hydrolysis degrees of HP on the quality, storage characteristics and antioxidant activity of fermented milk were compared, to provide a reference for the development of functional fermented milk and the improvement of the utilization rate of hemp by-products. The results showed that the addition of HP could significantly shorten the coagulating time of fermented milk, improve the cohesion, elasticity, sensory quality, antioxidant activity and total viable count during storage, and reduce the adhesive property. During the storage period of 21 d at 4 ℃, HP could slow down the acidity increase of fermented milk at the later stage of storage, and the water holding capacity of groups H-4 and H-8 was significantly higher than that of the control group and H-12 group. The sensory score of the H-8 group was the highest (88.0), and the stability was good during the storage period. In conclusion, the addition of hemp meal protein hydrolysate with hydrolysis degree of 13.24% can better improve the quality and storage stability of fermented milk, and enhance the antioxidant activity of fermented milk.
  • Effect of thawing methods on the physicochemical properties and microstructure of anchovy (Stolephorus heterolobus)
    LING Shengnan, CHEN Xueye, WANG Hongli, WANG Xichang, SHI Wenzheng, LIU Teyuan
    Food and Fermentation Industries. 2022, 48(8): 48-54. https://doi.org/10.13995/j.cnki.11-1802/ts.027631
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    The aim of this study was to investigate the effects of four thawing methods (microwave thawing, ultrasonic-assisted thawing, saline thawing, and low-temperature thawing) on the physicochemical characteristics and microstructure of anchovy. The thawing time, thawing loss, texture properties, volatile base nitrogen (TVB-N) and sulfhydryl content of the samples were used as indicators to evaluate the effect of different thawing methods. The free amino acid content and microstructure of the muscle were also studied. The results showed that the microwave thawing time was the shortest (22.4 min), and the cold room thawing time was the longest (about 22 h). Samples thawed in the microwave oven maintained the largest thawing loss and TVB-N value and smallest sulfhydryl content (P<0.05). The saline thawing group had the highest water holding capacity and the lowest degree of protein oxidation, and the TVB-N value of the ultrasound-assisted thawing group was the lowest. Compared with the other three thawing methods, the hardness and gumminess of anchovy in microwave thawing group were the highest, and the chewiness of the anchovy after thawing in the refrigerator was the lowest. Moreover, after microwave thawing, the total amount of free amino acids, essential amino acids, umami, the total amino acids of sweet and bitter taste were significantly higher than those of the other three thawing methods, and the total amount of bitter amino acids was the smallest, followed by ultrasonic-assisted thawing. Ultrasound-assisted thawing and saline thawing had the least damage to the microstructure of muscle, while microwave thawing had the largest gap between muscle fibers and the most damage to muscle fiber bundles. Combined with thawing efficiency and quality indexes, ultrasonic-assisted thawing was determined to be a better thawing method for frozen anchovy. This study can provide a theoretical basis for the processing, transportation and product development of anchovy.
  • Differential analysis of the transcriptome of Cryptococcus laurentii under carboxymethyl cellulose induced culture
    MA Diantong, CHANG Xuemiao, LI Wenqing, HUANG Erbin, DU Rongyu, YANG Qing, WANG Fang, DENG Jia
    Food and Fermentation Industries. 2022, 48(8): 55-63. https://doi.org/10.13995/j.cnki.11-1802/ts.028724
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    To investigate the molecular mechanism of Cryptococcus laurentii in response to carboxymethyl cellulose (CMC) induction culture, and to provide a theoretical basis for the excavation of genes related to polysaccharide-induced physiological metabolism of C. laurentii, C. laurentii cultured without CMC was set as the control group and C. laurentii yeast cultured with 0.5% CMC as the treatment group (0.5% CMC), and the morphological changes of CMC-induced culture on the cell growth of C. laurentii were observed. The transcriptomes of these two yeast groups were sequenced by Illumina high-throughput sequencing, and the data were analyzed by bioinformatics methods. The results showed that some yeast cells were oval in morphology after the addition of 0.5% CMC in culture, and the rate of morphological change of yeast cells was significantly (P<0.05) higher in 0.5% CMC induced culture for 24-72 h than that of the control group. Transcriptome data analysis showed that there were 58 differential expressed genes (DEGs) in C. laurentii at 24 h of CMC induction, of which 55 were up-regulated and three were down-regulated. DEGs were annotated into 24 GO classifications and 14 KEGG pathways, and the analysis showed that the functions of DEGs in C. laurentii were mainly related to cellular energy metabolism and growth and reproduction when induced by 0.5% CMC for 24 h. The results provide a scientific basis for further research on the effect of polysaccharide-induced culture on the growth of C. laurentii and the molecular mechanism to improve the antagonistic potency of yeast, which can provide a theoretical basis for the excavation of genes related to morphological changes in C. laurentii and practical guidance for the future commercial application of C. laurentii.
  • Changes in cell wall components and its related enzyme activities during the storage of Lingwu long jujube
    YANG Jinghui, QIU Xue, ZHANG Haihong, HAO Huihui
    Food and Fermentation Industries. 2022, 48(8): 64-69;75. https://doi.org/10.13995/j.cnki.11-1802/ts.028595
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    To explore the micromechanism of hardness changes of fresh Lingwu long jujube during storage, the degradation law of polysaccharide nanostructure in the cell wall of long jujube was analyzed by atomic force microscopy, and the correlation analysis between the activity of degrading enzyme, water content and fruit hardness was also carried out. The results showed that the first 8 days were the rapid softening period of fruit, and the A23 of free water decreased simultaneously with the hardness (P<0.05). Polygalacturonase (PG), pectin methylesterase (PME), β-galactosidase(β-Gal), cellulase (CE) and other cell wall degrading enzymes were involved in the fruit softening process. β-Gal promoted the decrease of fruit hardness, and the contribution rate was 0.272 9. With the prolonging of storage time, the long chain structure and aggregates in the chelating pectin CSP gradually degraded, and the occurrence and frequency of short chains (15.625, 19.531, 23.438, 31.252 nm) increased, and their contribution rate to the hardness was 0.478 0. This study provids theoretical support for the development of storage and preservation technology of Lingwu long jujube.
  • The study on the antioxidant and hypoglycemic activities of different polar extracts from crude and steam-processed Polygonatum cyrtonema Hua
    TENG Huanhuan, WANG Renzhong, WU Deling, JIN Chuanshan, LIU Chunfeng, TANG Xu, HUANG Shengzhuo, XU Fengqing
    Food and Fermentation Industries. 2022, 48(8): 70-75. https://doi.org/10.13995/j.cnki.11-1802/ts.030330
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    The different extractions parts from the crude and steam-processed Polygonatum cyrtonema Hua were tested for antioxidation and inhibiting α-glucosidase activities to explore potential active sites. The crude and steam-processed P. cyrtonema Hua were refluxed with 50% ethanol, and the contents of the polysaccharide, flavonoids and total phenol in extracts were determined. Then, the ethanol extracts were suspended in water and subsequently extracted with petroleum ether, ethyl acetate, n-butanol to get corresponding fractions. The antioxidant activities were evaluated by DPPH radical, ABTS radical, hydroxyl radical and superoxide anion radical methods, and vitamin C was used as a positive control. In addition, the inhibitory activity of α-glucosidase was determined by using the acarbose as the positive control. The results showed that the polysaccharide content was decreased and flavonoids and phenol content was increased. The antioxidant and hypoglycemic activities of P. cyrtonema Hua were enhanced after steam-processing. Moreover, different polar extractions parts of P. cyrtonema and steam-processed P. cyrtonema showed different degrees of antioxidant activity which as follows: Ethyl acetate phase>water phase>n-butyl alcohol phase>petroleum ether phase, alcohol extract of steam-processed P. cyrtonema >alcohol extract of P. cyrtonema, and the ethyl acetate extract of the steam-processed P. cyrtonema exhibited the strongest inhibitory activity of α-glucosidase [IC50 =(1.369±0.004) mg/mL] in vitro. The results provided a theoretical basis for P. cyrtonema as hypoglycemic food and natural antioxidants.
  • Risk assessment of trace elements in the wine from Wujiaqu area in Xinjiang
    JI Rujie, LIU Wenhan, SUN Jinkui, PU Xilei, CHENG Weidong
    Food and Fermentation Industries. 2022, 48(8): 76-81. https://doi.org/10.13995/j.cnki.11-1802/ts.028413
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    Trace elements are a significant part of wine terroir that some heavy metal elements endow wine with major functional properties and might cause potential health risks. This study used Cabernet Sauvignon, Cabernet Gernischet, Merlot and Petit Verdot grapes from Wujiaqu City in the Xinjiang Uygur Autonomous Region as raw materials to make wine. The composition and succession of trace elements in wine during fermentation were analyzed by atomic absorption spectrophotometry and atomic fluorescence spectrometry, and the health risk assessment of trace elements was completed. The results showed that the wines in Wujiaqu were rich in Mg, K, Na elements, while the contents of Ca, Zn, Fe, Cu, Mn, Pb were relatively low and Hg, As, Cd were not detected. The contents of Cu, Mn elements were high in the Cabernet Sauvignon wine and that of the Ca element was relatively low in the Cabernet Gernischet wine. The fermentation of wine could trigger changes of the trace elements in wine. The concentration of Mg showed an increasing trend, while the concentration of K, Ca, Zn, Fe and Cu showed a decreasing trend. Furthermore, the target hazard quotient of health risk assessment of trace elements in wine was far below 1, which was not harmful to human health. The results offer referring data for the high yield and quality cultivation in local wine grape and safety production of wine.
  • Effects of trace elements and growth factors on L-phenylalanine fermentation
    CHEN Zhichao, WANG Jinduo, XU Qingyang
    Food and Fermentation Industries. 2022, 48(8): 82-89. https://doi.org/10.13995/j.cnki.11-1802/ts.029203
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    In order to improve the production efficiency of L-phenylalanine and reduce the cost of fermentation, the dosage of FeSO4·7H2O/MnSO4·H2O was further optimized. Biotin H was no longer added, and trace elements such as pyridoxal phosphate and vitamin B2 were added. Through single factor experiment, orthogonal test and fermentor verification experiment, the key enzyme activity, L-phenylalanine yield, sugar-acid conversion rate and by-product content were taken as indexes. Finally, the types and dosage of trace elements which is suitable for L-phenylalanine fermentation were determined as follows: CaCl2·2H2O 1.1×10-2 g/L, CuSO4·5H2O 4.7×10-4 g/L,CoCl2·6H2O 6×10-3 g/L, ZnSO4 6×10-4 g/L, FeSO4·7H2O 2.8×10-2 g/L, MnSO4·H2O 1.4×10-2 g/L, NiCl2·6H2O 6.06×10-3 g/L, PLP 9.5×10-3 g/L, vitamin B2 6×10-3 g/L. The final biomass was 122.8, the yield of L-phenylalanine was 85.4 g/L, and the conversion rate of sugar and acid was 26.3%, which was 17.5%, 51.4% and 18.6% higher than that of the control group without trace elements, respectively. At the same time, the variety and production of by-products were reduced, and the key enzyme activity was improved. The final result showed that the optimized type and dosage of trace elements could increase the sugar-acid conversion rate of L-phenylalanine and improve the competitiveness of the product.
  • Alleviation effects of soymilk fermented by Lactobacillus plantarum on gut microbiota dysbiosis in rats with polycystic ovary syndrome
    QI Yajin, HE Yufeng, YANG Yuqian, SHI Liuting, ZHAN Yu, LU Jiaxin, GUO Min, WANG Huiling, ZHAO Jianxin, ZHANG Hao, WANG Gang, CHEN Wei
    Food and Fermentation Industries. 2022, 48(8): 90-97. https://doi.org/10.13995/j.cnki.11-1802/ts.028601
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    It has been found that soymilk fermented by Lactobacillus plantarum CCFM1019, LP4 or LP5 can improve some pathological indicators of polycystic ovary syndrome (PCOS) rat model in previous study. In order to further explore the relationship between the improvement of pathological indicators and the changes in the intestinal environment, the gut microbiota and the level of fecal short-chain fatty acids (SCFAs) were analyzed. In addition, the correlation of the gut microbiota, SCFAs and sex hormone levels in rats were analyzed. The results showed that soymilk fermented by L. plantarum CCFM1019, LP4 or LP5 significantly increased the diversity of gut microbiota in PCOS rats. Compared with the letrozole group, soymilk fermented by three strains of L. plantarum significantly restored the relative abundance of Lactobacillus and Prevotellaceae UCG-001 to normal levels. It was indicated that the relative abundance of Lactobacillus was positively correlated with the level of testosterone (T). The relative abundance of Lachnospira was positively correlated with the estradiol level and negatively correlated with the luteinizing hormone level. The relative abundance of Prevotellaceae UCG-001 and Ruminococcaceae UCG-014 were positively correlated with the gonadotropin-releasing hormone level. However, the effects of L. plantarum fermented soymilk on the level of SCFAs were not significant. In conclusion, soymilk fermented by L. plantarum CCFM1019, LP4 or LP5 significantly affected the diversity and composition of gut microbiota in PCOS rats. And these effects were significantly correlated with sex hormone levels. These results suggest that regulating the gut microbiota may be the potential mechanism of L. plantarum fermented soymilk to alleviate the disorder of hormone levels in PCOS rats.
  • Comparison on sensory qualities of muscle of cultured mud crabs (Scylla paramamosain) from three different regions in China
    WANG Futian, XIANG Junfei, ZHU Yajun, JIANG Shaotong, LIN Lin, LU Jianfeng
    Food and Fermentation Industries. 2022, 48(8): 98-105;112. https://doi.org/10.13995/j.cnki.11-1802/ts.027774
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    To reveal the differences of sensory quality of the mud crabs (Scylla paramamosain) from The Bohai sea (MCB), The East China sea (MCE) and The South China sea (MCS), the sensory evaluation, E-nose, taste activity value (TAV) analysis and volatile compounds analysis were used to compare the sensory qualities. The results indicated that the sensory score of muscle from the male MCB and MCE was better than that from the male MCS, while the sensory score of muscle from the female MCS was better than that from the female MCB and MCE. The free amino acid (FAA) analysis showed that the main taste of the mud crab muscle tended to be sweet, and the major source of sweetness was Arg, Gly and Ala; the taste of muscle from the male MCB and MCE was better than that from the male MCS, and the taste of muscle from the female MCB and MCS was better than that from the female MCE. Furthermore, the sum of the first and second principal components of the male and female mud crabs from three sources was all greater than 90%. The volatile compound analysis showed that the flavor of muscle from the male MCB and MCE was better than that from the male MCS, and the flavor of muscle from the female MCE and MCS was more better than that of the female MCB. To sum up, the sensory qualities of muscle from the male MCB and MCE and female MCS were relatively more acceptable.
  • Purification, identification and bioinformatics analysis of tropomyosin from Litopenaeus vannamei
    WANG Xin, QIU Hui, WEI Shuai, SUN Qinxiu, XIA Qiuyu, WANG Zefu, HAN Zongyuan, JI Hongwu, LIU Shucheng
    Food and Fermentation Industries. 2022, 48(8): 106-112. https://doi.org/10.13995/j.cnki.11-1802/ts.030232
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    Tropomyosin (TM) is the most important allergen in Litopenaeus vannamei. To obtain high-purity TM, L. vannamei was used as raw material. The extraction and purification procedures were performed using acetone, PBS, heat, ammonium sulfate precipitation and column chromatography. The molecular weight was determined by SDS-PAGE. The protein was identified by Western blot and LC-MS/MS. Meanwhile, bioinformatics methods were used to analyze the physical and chemical properties and predict the spatial structure of TM. The purity of TM using this extraction and purification method was 98%, and the molecular weight was 36 kDa. Only one positive band at 36 kDa was obtained in the Western blot assay. According to bioinformatics analysis, TM is a hydrophilic heat-stable protein, and α-helix is dominated in the secondary structure without complicated spatial structure.
  • Effects of ultrasonic thawing power on quality and lipid oxidation properties of porcine liver
    LI Jinjin, MO Ran, LI Qiongshuai, TANG Shanhu, LI Sining, ZHANG Xiaolei
    Food and Fermentation Industries. 2022, 48(8): 113-119;127. https://doi.org/10.13995/j.cnki.11-1802/ts.027680
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    The aim of this study was to investigate the quality changes and lipid oxidation stability of porcine liver with different ultrasonic thawing power during the short-term refrigerated storage. The frozen porcine liver was thawed with 120, 180, 240, 300 W ultrasonic power (frequency 20 kHz), and refrigerated thawing was used as a control. The thawing time, thawing loss, pH, TVB-N, lipoxygenase (LOX) activity, conjugated diene (CD) value, thiobarbituric acid (TBARS) and fluorescent compounds (organic phase δFor, water phase δFaq) were used as the index for the evaluation. The results showed that by contrast with refrigerated thawing, ultrasonic thawing could greatly shorten the thawing time of the frozen porcine liver. However, the thawing loss of the porcine liver increased significantly (P<0.05) with the treatment of ultrasonic. The pH and TVB-N values of the porcine liver with ultrasonic treatment were lower than that with refrigeration thawing over the storage. Moreover, the TVB-N values of the porcine liver with medium or high power (180-300 W) were significantly lower than that with refrigeration thawing (P<0.05). Lipid oxidation properties showed that the LOX activity, TBARS value, and δFaq of the porcine liver after thawing increased with the extension of storage time (P<0.05). The CD value and δFor increased from 0 to 48 h of storage (P<0.05), then decreased in the further storage between 48 h and 72 h (P<0.05). The LOX activity, CD value, TBARS value and δF of the frozen porcine liver with medium or high ultrasonic power (180-300 W) were lower (P<0.05) than that with refrigeration thawing and P-120W ultrasonic treatment groups. In which, an effect that was the highest in the P-240W group. In conclusion, ultrasonic thawing improves the thawing efficiency and lipid oxidation stability of frozen porcine liver, particularly at a power level of 240 W.
  • Physicochemical properties of egg white protein/chitosan complexes and microgels
    YAO Jiayu, CAO Kexuan, ZOU Yunfan, SHAN Yuanyuan
    Food and Fermentation Industries. 2022, 48(8): 120-127. https://doi.org/10.13995/j.cnki.11-1802/ts.027929
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    Micro-nanoparticles prepared from biopolymers such as protein and polysaccharides are usually used to improve the stability of nutrients in the functional food and medicine industry. To evaluate the possibility of preparing anthocyanin delivery systems using egg white protein (EW) and chitosan (CS), the effects of different polymer ratios, pH and amount of anthocyanin extract on the physicochemical properties of the EW/CS system were analyzed. The difference of surface charge properties and aggregation behavior between complexes (unheated) and microgels (heated) were compared as well. The results showed that with the increase of the concentration of chitosan, the charge of EW/CS system changed from negative to positive, forming EW/CS electrostatic complexes. The EW/CS complexes could form microgels after heat treatment. Furthermore, these complexes and microgels remained stable between pH(2-6), and both EW/CS complexes and microgels could achieve effective complexation of anthocyanin extract with loading rates of 55.31% and 50.61%, respectively. The addition of 3% anthocyanin (mass ratio) could improve the stability of the EW/CS systems. Compared with the complexes, the EW/CS microgels were more sensitive to environmental pH changes.
  • Effects of acidic electrolyzed water pretreatment combined with different ice preservation on the quality of large yellow croaker(Pseudosciaena crocea)
    JIN Sulaiman, CHEN Baike, LI Hui, ZHANG Qixiu, CHEN Tingting, LI Mengjie, BAO Hairong
    Food and Fermentation Industries. 2022, 48(8): 128-135. https://doi.org/10.13995/j.cnki.11-1802/ts.030285
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    The effects of acidic electrolyzed water pretreatment combined with different ice storage methods (slurry ice, acidic electrolyzed water ice, crushed ice) on the physicochemical properties (K value, color, texture), microorganism, water mobility, microstructure and sensory properties of Pseudosciaena crocea were evaluated. Both the influence of pretreatment and different ice preservation could be observed through comparison. The results revealed that acidic electrolyzed water pretreatment could decrease the initial total viable count from 3.84 lgCFU/g to 3.06 lgCFU/g (P<0.05) owing to the antibacterial property, with the sterilization rate of 87.2%. The excellent grade time of Pseudosciaena crocea treated with acidic electrolyzed water was longer than its counterpart. Preservation with acidic electrolyzed water ice or slurry ice could inhibit the increase of K value, total viable counts, whereas the color of surface, the texture and sensory properties remained unchanged at the initial stage effectively. While the slurry ice was more competitive at the later storage because of its persistent low temperature and oxygen resistance, which could retard the deterioration of myofibrillar protein structure and water migration. Furthermore, the combined use of acidic electrolyzed water and slurry ice was significantly superior than other groups. The shelf life was extended to 19 days, while it was 15 days and 11 days after acidic electrolyzed water ice and crushed ice group respectively with the same pretreatment. The research indicated that the synergistic action of acidic electrolyzed water and slurry ice might offer an alternate strategy to keep high quality and extend the shelf life of Pseudosciaena crocea.
  • Impact of probiotic adjunct cultures on Cheddar cheese texture, contents of free amino acids and short-chain fatty acids
    WANG Chao, GAO Lei, ZHAO Zijian, ZHAO Yujuan, YANG Ge, NIU Chunhua, LI Shengyu
    Food and Fermentation Industries. 2022, 48(8): 136-142. https://doi.org/10.13995/j.cnki.11-1802/ts.028611
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    In order to explore the effects of probiotics as adjunct cultures on Cheddar cheese quality, Lactobacillus plantarum NA136 and Pediococcus acidilactici AS185 were used as adjunct cultures in the production of Cheddar cheese. Cheese texture and contents of free amino acids and short-chain fatty acids were evaluated during cheese ripening. Results showed that probiotic adjunct cultures had no effect on pH or protein, fat, or moisture content of cheese. After 90 days of cheese maturation, the number of viable bacilli and cocci in Cheddar cheese with adjunct cultures exceeded 7.5 lgCFU/g. As cheese with adjunct cultures matured, the hardness and chewiness gradually increased, while the cohesiveness and resilience gradually decreased, and the cheese hardness at each maturation stage remained lower than that of the control group. Addition of L. plantarum NA136 promoted the formation of aspartic acid, serine, alanine, glutamic acid, propionic acid, and butyric acid and influenced cheese chewiness. By contrast, addition of P. acidilactici AS185 promoted the formation of phenylalanine, tyrosine, lysine, proline, arginine, isobutyric acid, isovaleric acid and valeric acid, but did not affect cheese texture. Thus, these probiotic strains may be useful as adjunct cultures during Cheddar cheese processing to control flavor development and improve cheese quality.
  • Effect of grease and oil on the quality of minced shrimp gel
    LI Hui, CHEN Baike, JIN Sulaiman, LI Mengjie, CHEN Tingting, ZHANG Qixiu, BAO Hairong
    Food and Fermentation Industries. 2022, 48(8): 143-149. https://doi.org/10.13995/j.cnki.11-1802/ts.030103
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    In order to obtain an effective method for improving the quality of minced shrimps, grease and oils (lard, soybean oil, olive oil) were added to minced shrimps, and their gel quality (color, rheological properties, gel strength and texture characteristics) and structural changes (protein secondary structure, microstructure) were measured. At the same time, sensory experiments were used to evaluate the effect of oils on the quality improvement of shrimp slips which were produced by simulating minced shrimp product. Compared with the control group, the brightness of the minced shrimps increased and the redness decreased with the addition of oils. The storage modulus, gel strength, hardness, chewiness, and water holding capacity decreased with the increase of oils concentration (P<0.05), the α-helix content in the secondary structure conformation of the protein decreased, and the β-sheet content increased. The three-dimensional network structure of minced shrimp gel was damaged and became rough and porous. The damage strength of the three oils to the gel structure was olive oil>soybean oil>lard. The sensory evaluation results showed that the addition of 2%-6% lard and 2% soybean oil could make the taste of shrimp smooth and improve the acceptability. This research provides theoretical and experimental basis for the improvement of minced shrimp products.
  • Preparation of κ-carrageenan/konjac glucomannan/carboxymethyl starch composite film and hollow capsule
    ZHANG Yang, ZHANG Qing, ZHAO Yi, DENG Liling, ZHONG Geng
    Food and Fermentation Industries. 2022, 48(8): 150-158. https://doi.org/10.13995/j.cnki.11-1802/ts.027795
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    In this study, the degradable composite film was prepared by using κ-carrageenan, konjac glucomannan and carboxymethyl starch as the film-forming substrate, and the glue (mixing of κ-carrageenan and konjac glucomannan) was mixed with carboxymethyl starch in different mass ratio to compound the film. The mechanical properties, barrier properties and solubility of the composite film with different mass ratio were measured, and the compatibility of the composite films was evaluated by light transmittance, infrared spectroscopy, X-ray diffraction and scanning electron microscopy. On this basis, hollow capsules were prepared with reference to the production process of gelatin capsules, and their dissolution and stability were studied. The results showed that a proper amount of carboxymethyl starch could improve the mechanical properties, barrier properties and solubility of the composite film. When the mass ratio of mixed glue to carboxymethyl starch was 6∶4 and 5∶5, the comprehensive performance of the composite film was good. The results of light transmittance, infrared spectroscopy, X-ray diffraction, etc. showed that the components of the composite film had good compatibility. Two self-made capsules (6∶4 and 5∶5) met the national pharmacopeia standards, and carboxymethyl starch played a key role in capsule disintegration performance. And the higher the ratio of carboxymethyl starch, the shorter the capsule disintegration time. With cimetidine as a model drug, when the dissolution time was 15 minutes, the cumulative dissolution percentages of cimetidine in self-made 6∶4 capsules and 5∶5 capsules reached 87.70% and 89.45%, respectively. Meanwhile, the dissolution time of cimetidine of the self-made capsules was advanced after high-temperature treatment but did not affect the final dissolution amount, and the high temperature stability was better than that of gelatin capsules.
  • Effect of the addition of high-amylose maize starch content on quality of drum-dried broken rice flour
    HONG Ying, SHAO Zihan, CAO Lei, SONG Yu, TAO Shu, LIU Chao, SUN Jian
    Food and Fermentation Industries. 2022, 48(8): 159-165. https://doi.org/10.13995/j.cnki.11-1802/ts.027705
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    In this study, drum-dried broken rice flour (DBRF) was prepared by adding different levels of amylose into the broken rice flour before drum drying. The effects of amylose concentrations on the quality and properties of DBRF were evaluated by analyzing the water solubility index, water absorption index, caking rates, stabilities, rheological properties, gelatinization properties and in vitro digestion characteristics. The results showed that along with the amylose content increase, the starch digestibility in vitro and rapidly digestible starch (RDS) content of the DBRF significantly decreased, while the slowly digestible starch (SDS) contents, the resistant starch (RS) contents, the upregulated water solubility index, the water absorption index, the peak viscosity, the valley viscosity and the final viscosity were found slowly increased. When the amylose contents reached 30%, the DBRF exhibited the lowest caking rate and the best stability. Meanwhile, the mass fractions of RDS, SDS and RS up to (34.97±2.50)%, (39.23±0.70)% and (25.79±1.81)%, respectively. Therefore, the results of this study could provide a theoretical basis for adjusting the amylose content in the raw materials in order to make optimized instant broken rice flour with better reconstitution characteristics and low digestibility.
  • Effect of cold plasma on microbial decontamination and storage quality of fish fillets
    WANG Yiyue, JIANG Zhumao, QIAN Jing, DAI Junjian, ZHANG Jianhao, YAN Wenjing
    Food and Fermentation Industries. 2022, 48(8): 166-172. https://doi.org/10.13995/j.cnki.11-1802/ts.027288
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    This paper aimed to explore the influence of cold plasma on the quality of fresh fish during storage. Here, grass carp were treated with dielectric barrier discharge (DBD) cold plasma under different voltages (40, 50, 60, and 70 kV) for 3 min at room temperature, then the samples were stored at 4 ℃ and 85% RH (relative humidity). The number of microorganisms (the total viable counts, the total number of Escherichia coli and Pseudomonas) and physicochemical quality (color, pH, thiobarbituric acid (TBA) value, sensory evaluation and histamine content) of fresh fish were determined during storage. The results showed that the total number of microorganisms in fresh fish meat decreased significantly after plasma treatment (P< 0.05), and the bactericidal effect showed an increase as treatment voltage increased. On the 4th day of storage, the total number of bacterial colonies in the control group exceeded the threshold limit value (6 lgCFU/g), the samples after plasma treatment at 40 kV and 50 kV treatment groups exceeded the threshold limit value (6 lgCFU/g) on the 6th day of storage, and the 60 kV and 70 kV treatment groups exceeded the threshold on day 8th. However, the sample treated with 70 kV showed a higher TBA value on the 8th day of storage, TBA values of all groups exceeded the threshold value (0.6 mg/kg). Besides, the histamine accumulation rate of fresh fish during storage was lower than that of the control group after plasma treatment, to be more specific, it was always lower than the national standard. Pearson correlation coefficient analysis showed that the histamine content of fresh fish fillets was significantly correlated with other quality indexes. The above results indicated that plasma cold sterilization technology could effectively prolong the shelf life of fish for 4 d, reduce the accumulation of histamine and maintain the quality of fish. Since there was a risk of histamine exceeding the acceptable range of fresh fish, the safety and quality evaluation of fresh fish should be valued with multiple indicators. In addition, the pH and holding capacity of the fresh fish decreased slightly after plasma treatments, but no significant effect was observed on color. These results showed that DBD cold plasma sterilization technology can effectively extend the shelf life of fish for 2 d with little influence on the quality.
  • Effects of ethanol extract from grape pomace on properties of chitosan active packaging film
    YANG Li, GAO Zengming, ZHANG Fujuan, DU Guojun, SUN Jingming, WANG Cuntang
    Food and Fermentation Industries. 2022, 48(8): 173-181. https://doi.org/10.13995/j.cnki.11-1802/ts.030212
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    In this study, ethanol extract of grape pomace (EEGP) was incorporated into chitosan (CS) film to develop active packaging.The properties of CS-EEGP films with different EEGP contents (0%, 1.0%, 3.0% and 5% on CS basis) were determined.The goal of this work was to prepare CS-based films for food packaging and to explore the effects of the amount of EEGP on the physicochemical, mechanical, molecular structure, antioxidant and antibacterial activities of CS films.The oxygen barrier and antioxidant ability of the CS-EEGP blend film were evaluated by a simulated oil oxidation experiment.In addition, their antibacterial activity was studied as active food packaging materials.Fourier transform infrared spectroscopy showed that polyphenols in EEGP could interact with CS through intermolecular hydrogen bonds.X-ray diffraction analysis revealed that the crystallinity of CS-EEGP films was lower than that of CS film.SEM showed that the addition of EEGP did not significantly change the microstructure of CS film, and CS-EEGP films still presented smooth and dense.This is also the reason for the decrease of WVP in CS-EEGP films.When the addition of EEGP increased from 0 to 3%, the WVP of CS membrane increased from (6.15±0.49)×10-12 g/(m·s·Pa) decreased to (3.54 ± 0.67)×10-12 g/(m·s·Pa)。This shows that the addition of EEGP can significantly improve the water vapor barrier performance of CS film.The addition of EEGP significantly increased the thickness [from(0.047±0.000 6) mm to (0.093±0.002 0) mm] of CS film (P<0.05).This is another reason for the decrease of WVP in CS-EEGP films.In CS film, due to the structure and color of anthocyanins in EEGP changed, the L* and WI of CS film decreased significantly, a*, b*, Δ E and YI increased significantly.Thus, the UV-vis light barrier of CS film was improved, and the opacity was increased by 48.65% (P<0.05).The ability of CS film to scavenge DPPH and ABTS free radicals was (12.62±0.99)% and (15.91±0.61)%, respectively.Compared to CS film, the ability of CS-EEGP5 film to scavenge DPPH and ABTS free radicals was increased by 20.54% and 28.92% (P<0.05), respectively.With the increase of EEGP content, the inhibition zone diameter of CS-EEGP films against Bacillus subtilis and Staphylococcus aureus gradually increased from 12.27 mm and 11.27 mm to 13.23 mm and 16.83 mm, respectively.However, the addition of EEGP significantly reduced the water content [from (47.71±0.13)% to (30.88±0.47)%] and water solubility [from (16.81±2.57)% to (13.13±1.31)%].The addition of EEGP significantly reduced the tensile strength [from (35.68±0.93) MPa to (15.72±0.28) MPa] and elongation at break [from (40.34±0.46)% to (23.01±0.92)%] of CS film (P<0.05).In addition, CS-EEGP3 film packaging effectively reduced the peroxide value of lard by 88.27% during storage.These results show that CS-EEGP film can be used as active packaging to improve the oxidation stability of food.
  • Mechanism of curcumin/cyclodextrin polymer inclusion complex improving DNA injury of LO2 liver cells induced by ethanol
    FAN Tugui, CAO Xiaohuang, ZHAO Yuntao, GAO Jialong, LIU Ying, LIU Hai, ZHONG Saiyi, QIN Xiaoming, CHEN Jianping
    Food and Fermentation Industries. 2022, 48(8): 182-189. https://doi.org/10.13995/j.cnki.11-1802/ts.028444
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    To investigate the molecular mechanism of curcumin/β-cyclodextrin polymer inclusion complex (CUR/CDP) protecting injury of LO2 liver cells induced by ethanol, the effects of CUR/CDP pretreatment on ethanol-induced cell cycle distribution were detected by flow cytometry. Western blot was used to detect the effects of CUR/CDP pretreatment on the expression changes of intracellular proteins induced by ethanol. The effects of CUR/CDP pretreatment on the levels of intracellular reactive oxygen species induced by ethanol were detected by ROS assay kit. The results showed that ethanol significantly increased G2/M phase population from (8.83±0.46)% to (21.86±0.13)% in the blank control group. 80 μg/mL CUR/CDP pretreatment resulted in a decrease in G2/M phase population from (21.86±0.13)% to (4.76±0.36)%. Further studies showed that CUR/CDP significantly down-regulated the expression levels of p21, p-ATM, p-P53, γ-H2AX and p-p38MAPK proteins, and up-regulated the expression levels of Cyclin B1 and p-MDM2 proteins in the ethanol treatment group. In addition, the fluorescence intensity of intracellular ROS was significantly reduced after CUR/CDP pretreatment, indicating that CUR/CDP could inhibit the production of intracellular ROS induced by ethanol. In conclusion, CUR/CDP can reduce the expressions of DNA damage-related proteins by inhibiting intracellular ROS production, thus improving ethanol-induced liver cells injury.
  • Optimization of extraction process of Polygonatum odoratum polysaccharide by deep eutectic solvent and its antioxidant and anti glycosylation activities
    HE Ruiyang, WANG Feng, SU Xiaojun, LI Qingming, YANG Hua, ZHU Xiaohui, FAN Kuanxiu, JIANG Xuemei
    Food and Fermentation Industries. 2022, 48(8): 190-198. https://doi.org/10.13995/j.cnki.11-1802/ts.029541
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    In order to improve the extraction rate of Polygonatum odoratum polysaccharide, the extraction process of Polygonatum odoratum polysaccharide with deep eutectic solvents was optimized by response surface methodology. The antioxidant activity of Polygonatum odoratum polysaccharide extracted by deep eutectic solvents (DPoP) was evaluated by DPPH radical scavenging rate, ABTS cationic radical scavenging rate and ORAC methods, and the inhibitory ability of DPoP on the formation of advanced glycation end products (AGES) in non-enzymatic glycation system in vitro was determined by fluorescence spectrophotometry. The results showed that DESs extraction method was an efficient method for extracting Polygonatum odoratum polysaccharide. Urea-choline chloride was the best combination of DESs in the test scheme, and the optimum process parameters for Polygonatum odoratum polysaccharide extracted by DESs were as follows: The urea-choline chloride molar ratio was 3∶1 with extraction temperature at 92 ℃ for 41 min; water content was 19% and liquid-material ratio was 29∶1. Under this condition, the extraction rate of Polygonatum odoratum polysaccharide reached (29.03±0.54)%, which was 4.67 times higher than that extracted by the traditional hot water. The scavenging rates of DPPH radical and ABTS cationic radical by DPoP increased with the increase of mass concentration. When the mass concentration was 20 mg/mL, the scavenging rates reached (17.97±0.47)%, (40.69±0.34)% respectively, and ORAC value reached (121.67±3.65) μmol/g. This study not only provides theoretical guidance for the development and utilization of Polygonatum odoratum polysaccharide, but also has certain significance in the extraction of plant active components.
  • New wall material prepared by salicylaldehyde crosslinking chitosan encapsulated Zanthoxylum bungeanum oil
    WANG Hongling, CUI Weizhen, LIU Qiang, ZHOU Chenyang, LIU Changxia
    Food and Fermentation Industries. 2022, 48(8): 199-204. https://doi.org/10.13995/j.cnki.11-1802/ts.029885
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    In this study, the Schiff base reaction product of salicylaldehyde and chitosan (SA-CS) was used as wall material and Zanthoxylum bungeanum oil as core material for the preparation of Zanthoxylum bungeanum oil microcapsule (ZBOM) by spray drying method. The structure, morphology, particle size and thermostability of ZBOM were characterized. The effects of three factors on embedding rate were investigated including wall-core mass ratio, emulsifier concentration and feeding speed. The preparation process was optimized by orthogonal experiment. The results showed SA-CS wall material imbedded Zanthoxylum bungeanum oil by physical action and ZBOM was spherical. The optimized conditions for the preparation of ZBOM were as follows: the wall core ratio (mass ratio) was 1∶0.75, the concentration of emulsifier was 1.95 g/L, and the feeding speed was 300 mL/h. Under these conditions, the embedding rate was (67.2±0.6)%. Furthermore, ZBOM had good encapsulation effect, and the capsule wall was smooth without adhesion. The ZBOM showed certain thermal stability. The results enrich the selection of microcapsule wall materials and the new material also is possible to be further applied in food, medicine and other fields.
  • Effects of different drying methods on quality attributes of celery leaves
    ZHAO Yuhan, YUAN Lixue, WANG Min, SUN Fei, HAN Cong, CHEN Qingmin, YUE Fengli, CUI Bo, FU Maorun
    Food and Fermentation Industries. 2022, 48(8): 205-211. https://doi.org/10.13995/j.cnki.11-1802/ts.027570
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    To obtain high-quality celery leaf dried products, and further comprehensively develop celery leaf resources, experiments were conducted to prepare dried celery leaf products through hot air drying, segmented leaves by different drying methods. The effects of different drying methods on the rehydration, cell damage rate, color difference, chlorophyll, Vitamin C, total phenol, total flavonoid content and antioxidant activity of celery leaves were used for the evaluation of these drying methods. The results showed that the sample of celery leaf prepared by vacuum freeze-drying had the best color and retained its nutrients to the greatest extent, but it also had the disadvantages of low efficiency, high energy consumption and high production cost. The improved segmented hot air drying can retain the nutrients to a greater extent with lower energy consumption, but there is still not better than vacuum freeze-drying.
  • Hypoglycemic and hypolipidemic activities of Rosa roxburghii juice fermented by lactic acid bacteria in vitro
    FENG Dandan, HU Ping, XU Haoxiang, ZHANG Jun, SHI Yuanyuan, WU Wenyan, LI Juan, ZUO Yunyang, LI Jiuchang
    Food and Fermentation Industries. 2022, 48(8): 212-219. https://doi.org/10.13995/j.cnki.11-1802/ts.030211
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    The hypoglycemic and hypolipidemic ability of the suspension, extracellular secretion and fermented Rosa roxburghii juice of three lactic acid bacteria strains (Lactobacillus paracasei SR10-1, Lactobacillus casei H1 and Lactobacillus fermentum GZSC-1) in vitro was studied, in order to evaluate the functional characteristics of R. roxburghii juice fermented by lactic acid bacteria. The results showed that SR10-1 fermented R. roxburghii juice had the strongest inhibitory ability on α-glucosidase activity with an IC50 of (3.10±0.34) mg/L. Glucose dialysis retardation index (GDRI) reflected the ability of delayed absorption of glucose in gastrointestinal tract. After dialysis for 30 min and 60 min, the GDRI of R. roxburghii juice fermented by SR10-1 was the highest, reaching (92.62±4.31)% and (71.86±2.11)%, respectively, which was significantly higher than that of the R. roxburghii juice fermented by H1 and GZSC-1 (P＜0.05). The binding ability of SR10-1 fermented R. roxburghii juice to sodium taurocholate, sodium glycocholate and cholesterol micelle had the strongest effect on reducing blood lipid, which was (1.10±0.03) mmol/mL, (2.57±0.18) mmol/mL and (2.78±0.06) μmol/mL, respectively. The inhibition rate of R. roxburghii juice on pancreatic lipase activity reached (58.87±3.44)%, which was stronger than that of the fermented R. roxburghii juice. R. roxburghii juice fermented by SR10-1 significantly improved its hypoglycemic and hypolipidemic activities, providing a basis for the functional evaluation of lactic acid bacteria-fermented R. roxburghii products in vitro and the screening of fermentation strains.
  • Effect of variable-temperature fermentation on the quality of Congou black tea made with fresh leaves of Baojing Huangjincha 1 plucked in summer
    XIE Nianci, ZHOU Hao, ZHOU Pinqian, PENG Yun, TIAN Shuanghong, WANG Kunbo, BAO Xiaocun
    Food and Fermentation Industries. 2022, 48(8): 220-226. https://doi.org/10.13995/j.cnki.11-1802/ts.028721
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    Variable-temperature fermentation, which means that the temperature changes at different periods of fermentation time, can control the enzyme activity and enzymatic oxidation and improve the quality of Congou black tea. In order to optimize variable-temperature fermentation of Congou black tea made with fresh leaves of Baojing Huangjincha 1 plucked in summer, the catechin and free amino acids content were determined by HPLC, and the main aroma composition was measured using solid phase microextraction/gas chromatography-mass spectrometry (SPME/GC-MS). The key flavor ingredients of samples were revealed by combining sensory evaluation and odor activity value (OAV). The sensory evaluation scores of variable-temperature fermentation was higher than those of constant-temperature fermentation and natural fermentation. The tea sample obtained from variable-temperature fermentation at 28 ℃ 2 h + 22 ℃ 1 h had the highest sensory evaluation score, long lasting fragrance of sweet and floral, and an aftertaste of sweetness. OAV demonstrated that β-linalool, geraniol, trans-2-nonenal and 2-methylbutanal were important contributors to the sweet floral fragrance of tea sample made by variable-temperature fermentation at 28 ℃ 2 h + 22 ℃ 1 h.
  • Research on the rheological behavior of konjac glucomannan under different organic acids with heat treatment
    TANG Lanlan, ZHANG Shiqi, LIU Xiong, WANG Mengmeng, CAI Mengsi, WEI Ziyan
    Food and Fermentation Industries. 2022, 48(8): 227-332. https://doi.org/10.13995/j.cnki.11-1802/ts.027471
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    To explore the impact of the physicochemical properties by different organic acid with heat treatments on konjac glucomannan (KGM), the konjac hydrosol was selected as the research object, and the viscosity, relative molecular mass, rheological behaviors, Fourier transform infrared spectrometer (FT-IR), scanning electron microscope (SEM) under the heat treatment by ascorbic acid, lactic acid, malic acid, citric acid were studied. The results showed that, compared with the control group, the viscosity and relative molecular mass of citric acid decreased significantly in the citric acid group, which were 80.52% and 94.70%, respectively. Moreover, when the shear rate was 12.6 s-1, the apparent viscosity of citric acid treatment decreased by 62.45%, G′ and G″ decreased by 86.52% and 64.62% individually with the angular frequency of 8.58 rad/s. According to FT-IR and SEM, though the acid and heat treatment could destroy its microstructure, occurring the chaotic laminated thin-walled structure, the main chain and the repeat unit structure of KGM was not affected even though the hydrogen bond and glucosidic bond were weakened. Therefore, during the process to KGM, different organic acid can be used to control the rheological behavior and broaden its application scope in food, medical and materials. and in food, medicine and materials.
  • Development of a loop-mediated isothermal amplification method for the rapid detection of Katsuwonus pelamis in tuna products
    XU Wenjie, LI Qiuping, CUI Xiaowen, CAO Min, LI Yi, XIONG Xiaohui, XIONG Xiong
    Food and Fermentation Industries. 2022, 48(8): 233-238. https://doi.org/10.13995/j.cnki.11-1802/ts.028367
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    The loop-mediated isothermal amplification (LAMP) assay for the detection of Katsuwonus pelamis was developed by using four primers including two inner primers and two outer primers that specifically amplify segments of the Cyt b gene. The optimized amplification conditions were determined as follows: Inner primers (FIP and BIP), 1.6 μmol/L; outer primers (F3 and B3), 0.2 μmol/L; MgSO4, 6 mmol/L; dNTP Mix, 1.6 mmol/L. The detection limit of the LAMP method was 50 pg/μL. Fifty-nine commercially samples were detected by using this LAMP method, in which 6 were positive, which consist with the DNA barcode detection result. Therefore, the LAMP detection method established in this study could be applied to the rapid and specific detection of bonito components in tuna products and provide technical support for regulatory agencies.
  • Determination of three curcumin compounds in eggs by high performance liquid chromatography
    ZHOU Yujun, GONG Pixue, DAI Kun, LIU Guiliang, XUE Xia, LIU Yanming
    Food and Fermentation Industries. 2022, 48(8): 239-244. https://doi.org/10.13995/j.cnki.11-1802/ts.028456
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    A high-performance liquid chromatography method with an ultraviolet detector or photodiode array detector for the detection of three curcumin compounds in eggs was established. The sample was crushed and mixed, decentralized extraction of acetonitrile, greased removal of N-hexane. The separation was performed by Atlantis T3 C18 chromatographic columns, acetonitrile with 0.2% formic acid water (V/V, 1∶1) as mobile phase, flow rate 1.0 mL/min, diode detector detection, detection wavelength 425 nm, external standard legal quantity. It turns out, the linear relationship between the three curcuminoids was in the range of 0.05-100 μg/mL. The linear correlation coefficient was greater than 0.999 9 with a recovery rate of 85%-101%. The degree of precision was between 0.34% and 4.16%, detection limit of the three curcuminoids up to 0.5 mg/kg and quantitative limit up to 1 mg/kg. The method has high sensitivity, good repeatability and accurate results, it is suitable for the analysis and detection of three curcumin compounds in eggs.
  • Study on rapid detection of anesthetic tricaine for fish by magnetic immunochromatographic test strips
    DAI Xiaona, LU Yikuan, CAI Yangyang, SUN Hong, LU Ying, XIE Jing
    Food and Fermentation Industries. 2022, 48(8): 245-253. https://doi.org/10.13995/j.cnki.11-1802/ts.028315
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    In order to develop a rapid detection method for anesthetic tricaine in aquatic products and water, superparamagnetic nanomaterials and monoclonal antibodies of tricaine were used to prepare magnetic nanoprobe as a detection marker in this study. The conjugate complex of 3-aminobenzoic acid (the structural analogue of tricaine) and bovine serum albumin was used as the detection line (T line), and the goat anti-mouse IgG secondary antibody was used as the control line (C line) to construct the immunochromatographic test strip for rapid detection of the anesthetic tricaine for fish. The results showed that the test strip could be observed by naked eye within 5-10 minutes, and the LODs of 2.5 μg/g in fish matrix, 5 μg/mL in PBS buffer and water were obtained. In addition, a rapid (20-25 min) and highly sensitive quantitative detection method for tricaine in fish meat matrix and water was established with the accurate quantitative characteristic of magnetic nanoprobes, where quantitative LODs were 0.150 μg/mL (equivalent to 0.075 μg/g), 0.141 μg/mL in fish meat matrix and water which was 6 times lower than that of American maximum residue threshold (1 μg/mL) of tricaine in aquatic products. The developed test strip had no cross-reactivity to common anesthetics for fish such as benzocaine, lidocaine, eugenol, phenoxyethanol and propofol, which also had high specificity. Compared with the cumbersome and time-consuming HPLC detection method (2 h), the detection method established in this study had high accuracy (with spiked recovery rate of 81.56%-113.59%), good stability (could be stored for half a year at 25 ℃) and simple operation. It could provide technical support for the monitoring and prevention of anesthetic residues for fish during the circulation of aquatic products in the future.
  • Monitoring the production of Nε-(carboxymethyl)lysine and Nε-(carboxyethyl) lysine during the boiling process of yak meat based on real-time mass spectrometry method
    ZHANG Cong, CONG Meng, FU Xiaoling, HUANG Qin, LI Weili, CHEN Wuzhi, WU Tao
    Food and Fermentation Industries. 2022, 48(8): 254-259. https://doi.org/10.13995/j.cnki.11-1802/ts.028227
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    The aim of this study was to established a detection method based on direct analysis in real-time mass spectrometry (DART-MS) for the determination of Nε-(carboxymethyl) lysine (CML) and Nε-(carboxyethyl) lysine (CEL) content in yak meat, and explored the effects of anti-oxidant food materials of Tartary buckwheat and Zanthoxylum schinifolium on the content of CML and CEL in yak meat. In the positive ion mode, using the triple quadrupole multi-reaction monitoring mode (MRM), systematically studied the cleavage mechanism of CML in DART-MS, and optimized the test conditions such as the gas desorption temperature and grid electrode voltage of the DART ion source. The results showed that the mass concentration of CML had a good linear relationship with the peak area in the range of 1-50 μg/mL. The detection limit of CML was 0.1 μg/g and the limit of quantification was 0.5 μg/g. Meanwhile, the recovery range was 100.77%-117.36%, and the precision range was 8.22%-9.87%. This method could complete the rapid detection of CML and CEL in 8 samples/batch within two minutes. By the addition of Tartary buckwheat powder with 50% of the weight of yak meat, the content of CML and CEL in yak meat decreased by 7.72% and 1.46%, respectively. While, by the addition of Zanthoxylum schinifolium powder with 50% of the weight of yak meat, CML in yak meat decreased by 14.51% and CEL increased by 7.35%. The research results can provide a theoretical basis for the development of high-quality yak meat products.
  • Determination of mineral elements in sesame paste from shaanxi region by microwave digestion-inductively coupled plasma optical emission spectrometry
    GU Yuanzi, DENG Lingjuan, WEI Yongsheng
    Food and Fermentation Industries. 2022, 48(8): 260-264. https://doi.org/10.13995/j.cnki.11-1802/ts.029798
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    An analytical method was established for microwave coupled with concentrated HNO3+30% (mass fraction) H2O2 digestion of sesame paste samples from Shaanxi region, and the contents of 15 mineral elements in the samples were detected online by inductively coupled plasma optical emission spectrometry (ICP-OES) synchronously. After optimizing the parameters of the instrument, the analytical line of each element and detection limit with 0.000 1 to 0.230 0 mg/kg were determined. Furthermore, a series of standard solutions with suitable concentrations were prepared, and then the standard working curves with correlation coefficients being greater than 0.999 5 were plotted. The results showed that there were 15 mineral elements in the samples, and the contents of Ca, P, Mg and Al were more than 1 000 mg /kg. Besides, Fe, Si and Zn were more than 100 mg/kg, while Cr was very little. At the aspect of relative standard deviation (RSD), the standard recovery tests were between 96.0% and 104.6%, and the determination results were ranged from 1.06% to 4.63%. The method has the advantages of low reagent dosage, high precision and accuracy, so it can be used for the determination of mineral elements in sesame paste.
  • Determination of nicotinamide mononucleotide in queen bee larva by ultra-high performance liquid chromatographic tandem mass spectrometry
    ZHAO Tong, ZHAO Hongmu, SONG Meijie, DU Wei, WU Liming, FAN Fangfang, XUE Xiaofeng
    Food and Fermentation Industries. 2022, 48(8): 265-269. https://doi.org/10.13995/j.cnki.11-1802/ts.028113
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    A simple and fast method for the determination of nicotinamide mononucleotide (NMN) in queen bee larva by ultra-high performance liquid chromatographic tandem mass spectrometry (UHPLC-MS/MS) was developed in this study. The NMN was separated on Waters X Select HSS T3 column (2.1 mm×100 mm,2.5 μm) and quantified on multiple reaction monitor (MRM). The method was validated using spiked samples with NMN standard of 20, 40 and 80 μg/g. Recoveries were 109.9%-111.2% with relative standard deviation (RSD) 0.87%-3.31%. The calibration curve was fitted with the correlation coefficient R2 = 0.999 7 in the range of 50-1 000 ng/mL. The limits of detection (LOD) and the limits of quantitation (LOQ) were 11.2 and 37.4 μg/kg, respectively. The proposed UHPLC-MS/MS method was applied to the analysis of queen bee larva samples. The results showed that the NMN in 11 fresh queen bee larva samples was from 37.0 to 65.8 μg/g, especially in 1 freeze-dried powder sample which was 78.0 μg/g. The NMN in queen bee larva was easily broken down, and the degradation rates at room temperature and 4 ℃ for 7 d were 96.5% and 88.5%, respectively. Low temperature storage or lyophilization could prevent the degradation of NMN in queen bee larva. As a functional and nutritional component, NMN can be used as a potential indicator for the quality evaluation of queen bee larva and their products.
  • Determination and comparison of 12 volatile components in volatile oil from Zanthoxylum armatum DC.
    YANG Sen, HE Han, YI Da, WANG Fu, LIU Youping, CHEN Lin, CHEN Hongping
    Food and Fermentation Industries. 2022, 48(8): 270-275. https://doi.org/10.13995/j.cnki.11-1802/ts.028128
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    The aim of this study was to establish a method for simultaneously determine the content of 12 components of α-pinene, Sabinene, β-pinene, myrcene, D-limonene, γ-terpinene, terpinolene, linalool, α-terpineol, linalyl acetate, α-caryophyllene, β-caryophyllene in the volatile oil of Zanthoxylum armatum DC.. Steam distillation was used to extract volatile oil from Zanthoxylum armatum DC. from different origins. Determine the content of 12 volatile components in the volatile oil of Zanthoxylum armatum DC. With 1-nonanol as the internal standard, gas chromatography-mass spectrometry/selected ion monitor technique was used to determine the content of 12 volatile components in the volatile oil of Zanthoxylum armatum DC.. The results showed that the established method could achieve a good separation of the various index components in the sample. In the scope of the investigation, the peak area ratio of the 12 volatile components in the volatile oil of Zanthoxylum armatum DC. and the internal standard substance had good linearity with the mass concentration. The relationship (r>0.999 0), the recovery rate of sample addition was 98.33%-107.09%, and the relative standard deviation was less than 6%. The above-mentioned 12 volatile components were found to be presented in all measured samples, and linalool (293.938-413.975 mg/mL), sabinene (33.858-123.442 mg/mL), D-limonene (28.832-51.788 mg/mL), myrcene (13.570-33.445 mg/mL), linalyl acetate (2.540-24.212 mg/mL), α-caryophyllene (9.115-15.085 mg/mL), β-caryophyllene (6.111-16.675 mg/mL) had higher contents. The method developed here is simple, rapid and accurate, and can be used for the quality control of the volatile oil of Zanthoxylum armatum DC..
  • Determination of 5 heavy metal elements and safety evaluation in raw material snail of Liuzhou river snails rice noodle
    QIN Dongjie, WU Jing, XU Rongrong, CHEN Tieying, LU Yi, CHEN Rongzhen, LIU Yongyi
    Food and Fermentation Industries. 2022, 48(8): 276-280. https://doi.org/10.13995/j.cnki.11-1802/ts.028503
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    The aim of this study was to investigate the pollution status of heavy metals in snails and evaluate their safety, to provide a reference for scientific evaluation of snails safety. The contents of Pb, As, Hg, Cd, Cr in snails were determined by ICP-MS, and the results were analyzed by correlation analysis, cluster analysis, principal component analysis and orthogonal partial least-squares discrimination analysis. The safety of snails was evaluated by single factor pollution index and Nemerow comprehensive pollution index. The results showed that the average contents of Pb, As, Hg, Cd, Cr in snails were 0.18, 0.03, 0.01, 0.01, 0.20 mg/kg respectively. Significant positive correlations were found between Pb and As, while the others were not. Cluster analysis, principal component analysis and orthogonal partial least-squares discrimination analysis all could separate snail production areas and screen out characteristic elements. The single factor pollution index of heavy metal elements in each producing area ranged from 0 to 0.50, and the Nemerow comprehensive pollution index ranged from 0.15 to 0.37. The evaluation grades were all safety grades. The snails were less polluted by heavy metals and had a high safety level, which suggested that the relevant departments should continue to strengthen the monitoring of heavy metals in snails to ensure their safety. The pollution of heavy metals in the snail was investigated and its safety was evaluated in order to provide a reference for the scientific evaluation of the edible safety of the snail.
  • Research progress on preparation methods of different morphologies of nanocellulose
    LYU Tianyi, ZHANG Shumin, CHEN Yuan, MA Liang, FENG Xin, CHEN Hai, YU Yong, ZHU Hankun, ZHANG Yuhao, DAI Hongjie
    Food and Fermentation Industries. 2022, 48(8): 281-288. https://doi.org/10.13995/j.cnki.11-1802/ts.028527
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    Nanocellulose is a type of high molecular polymer with nanometer size at a certain dimension. It has attracted increasing attention of experts due to its excellent degradability, thermal stability, biocompatibility and other characteristics. The morphology of nanocellulose has an important influence on its structure and performance. This paper summarizes the main characteristics and preparation methods of four different morphologies of nanocellulose including cellulose nanocrystal (CNC), cellulose nanofibril (CNF), spherical nanocellulose (SNC), and cellulose nanosheet (CNS). This review aims to provide research ideas for the preparation and morphology adjustment of nanocellulose, and to promote the development and utilization of nanocellulose.
  • Research progress of immunomodulatory peptides derived from marine organisms
    YANG Zhiyan, HUI Tingting, LI Yan, LI Xiaohui
    Food and Fermentation Industries. 2022, 48(8): 289-295. https://doi.org/10.13995/j.cnki.11-1802/ts.028076
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    Marine organisms are rich in protein, which is an important source of bioactive peptides. As a healthy factor, immunoregulatory active peptides play a significant role in protecting human body from pathogen invasion. Nowadays, the products of enhancing body immunity have become one of the hot spots. Therefore, it is of great significance and value to study the immunoregulatory peptide products and apply them to the health food and medicine industry. In this paper, the research progress of marine immunoregulatory active peptides is reviewed, including the sources, preparation methods, isolation and purification, structural identification as well as characteristic analysis, in order to provide reference for the development and utilization of marine biological resources immunoregulatory active peptides.
  • Research and applications of 3D printing technology based on protein materials
    SHAO Ting, FENG Xin, LYU Tianyi, WANG Hongxia, MA Liang, DAI Hongjie, ZHANG Yuhao
    Food and Fermentation Industries. 2022, 48(8): 296-303. https://doi.org/10.13995/j.cnki.11-1802/ts.028151
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    3D printing (additive manufacturing) technology is a rapid prototyping technology using computer-aided design for modeling, assembly and manufacturing. Protein is an indispensable nutrient for human survival, and it has a wide range of applications in the 3D printing field. Protein can improve the structure of inks and optimize the printing characteristics of inks. Basing on protein materials, 3D printing products obtain better nutritional properties and biocompatibility, which promotes their applications in the food and tissue engineering fields. Currently, researches on 3D printing mainly focus on the technology types and ink types, as well as its applications in medicine, aerospace, industry, food and other fields. In here, the printing types, influencing factors and application fields of protein materials are reviewed, and the possible future research fields of 3D printing technology with protein inks are prospected, which aiming to provide theoretical support and reference for the wider and more mature application of protein in 3D printing.
  • The effects of biological germination on nutrition and functional components of grain beans resources—A review
    WANG Minghui, SHAO Jiawei, ZHANG Guixiang, DING Jinguo, LU Peijie, ZHANG Bingwen
    Food and Fermentation Industries. 2022, 48(8): 304-310. https://doi.org/10.13995/j.cnki.11-1802/ts.027689
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    Nutrients such as carbohydrates, protein, fat and related functional components changed significantly during the germination process of grain beans. These changes have a significant impact on the nutritional and health value of grain beans. In this article, the changes of nutrition and functional components, physiological efficacy and product development of grain bean food after germination were reviewed. The application prospect of improving nutrition and health quality of grain bean by biological germination technology was prospected which aimed to provide a reference for the development and utilization of cereal food.
  • Application and prospect of nondestructive testing technology in the detection of food microorganism
    MIAO Xiaoyu, CHAI Chunxiang, LU Xiaoxiang
    Food and Fermentation Industries. 2022, 48(8): 311-319. https://doi.org/10.13995/j.cnki.11-1802/ts.028633
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    Food safety issues affect people's health, life, social and economic life and even politics. Microbial contamination is one of the main factors causing food safety problems. Microbial contamination of food can cause food spoilage, and even produce toxins to cause food toxication and harm human health. Therefore, the efficient and rapid detection of microorganisms in food is of great significance for the control of food microbial contamination and the guarantee of food safety. Nondestructive testing (NDT) is a rapid, accurate and non-destructive testing technology for microorganisms in food. The application of five common nondestructive testing techniques in the detection of food microorganism are introduced here, including the quantitative determination of the total viable counts in food, the detection of foodborne pathogens, and the discrimination of mold and other bacterial species. The current deficiency and future development prospect of these techniques are analyzed to better apply the NDT technology in the detection of food microorganism.
  • Progress on the development of immunoassays for pyrethroids insecticides and their metabolites
    XU Zihong, LUO Lin, CHEN Zijian, WANG Bingzhi, YAN Yiyong, SUN Yuanming, XU Zhenlin
    Food and Fermentation Industries. 2022, 48(8): 320-328. https://doi.org/10.13995/j.cnki.11-1802/ts.028198
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    Pyrethroid pesticides are a class of nerve agents that are widely used to control pests in the world. Due to the extensive usage and toxicity, it is essential to develop screening methods suitable for rapid detection in the field of the protection of physical and mental health of consumers. Immunoassay based on the specific interaction of antibody and antigen is characterized as simplicity, sensitivity, rapidity and low cost. It has been established as the main rapid method for food safety at present. This review focused on the research progress of immunoassay for pyrethroid pesticides and their metabolites, included the hapten design strategies, antibody preparation, as well as the development of novel immunoassay methods. The application status, existing problems and prospects were also briefly discussed.
  • Recent advances on functional components and physiological activities of Lactuca sativa
    YANG Kai, LI Jingjing, DONG Xujun, ZOU Xianguo, SUN Peilong
    Food and Fermentation Industries. 2022, 48(8): 329-335. https://doi.org/10.13995/j.cnki.11-1802/ts.027809
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    Lactuca sativa, an annual or biennial herb in Compositae, is a homologous vegetable (lettuce) of medicine and food. Studies have shown that the main functional substances in Lactuca sativa are polysaccharides, phenols, sesquiterpenes. And Lactuca sativa have antioxidant, immune enhancement, anti-inflammatory, anti-tumor, hypoglycemia, hypolipidemia, sedation and hypnosis and other functions, which with high health care and medicinal value. In this article, the recent research advances on functional components and biological activities of leaf lettuce, stem lettuce and lettuce seed were summarized, and the future development direction was prospected in order to provide the basis for further research, development and utilization of Lactuca sativa resources.
  • Reform and practice of student-centered online and offline mixed teaching of Principles of Fermentation Technology under the background of provincial first-class major
    WANG Yanyan, YU Fang, SUN Yumei, CHEN Ming, WANG Liang, LIU Zhiwen, JIN Zhaoxia, ZHANG Yue
    Food and Fermentation Industries. 2022, 48(8): 336-340. https://doi.org/10.13995/j.cnki.11-1802/ts.028949
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    The educational concept of student-centered and building morality and cultivating people is the fundamental purpose of the current teaching reform. The traditional teaching mode is no longer suitable for the current needs of teaching and educating people, and it limits the development of the characteristic major of Vine and Wine Engineering in our university and the first-class major in Liaoning province. Therefore, it is imperative to change the previous teacher-centered teaching mode and the single assessment method, and set up the online and offline mixed teaching reform of courses. Combined with the current training objectives of grape and wine specialty, this paper explores and applies the online and offline mixed teaching in Principles of Fermentation Technology, which is the main professional courses in the major of Vine and Wine Engineering. The results showed that the online and offline mixed teaching and the increase of formative evaluation significantly improved students′ self-learning, interest and learning effect, and helped to improve students′ ability to analyze and solve problems. This provides a basis for the teaching reform of related professional courses of this major.
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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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