25 February 2023, Volume 49 Issue 4
    

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  • WANG Wenyu, ZHANG Tao
    Food and Fermentation Industries. 2023, 49(4): 1-7. https://doi.org/10.13995/j.cnki.11-1802/ts.032005
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    Arginine deiminase derived from Halothermothrix orenii has the activity of catalyzing the hydrolysis of arginine to citrulline, but its thermal stability needs to be further improved. After a three-dimensional structural analysis combined with the HotSpot Wizard webserver to identify hot spots for rational design to improve its thermal stability, 10 single-point mutants were selected. Through molecular cloning, expression purification, and denaturation temperature (Tm) measurement, two mutants T180Y and A190P with slightly reduced enzyme activity but improved thermal stability were obtained, and the double point mutant T180Y/A190P was orderly stacked. The Tm values of T180Y, A190P, and T180Y/A190P were increased by 2.5, 1.9, and 5.2 ℃, respectively, and their specific enzyme activities were 91.36%, 80.53%, and 78.41% of the wild type. In addition, the optimal temperature of the single point mutants T180Y and A190P was the same as that of the wild type, while the optimal temperature of the two-point combination mutant T180Y/A190P increased by 5 ℃. Compared with the wild enzyme, the residual enzyme activities of the three positive mutants were increased by 30%, 23%, and 41.8% after incubation at 50 ℃ for 180 min, respectively. After molecular dynamics simulation, the results show that the RMSF value of the 180 and 190 sites region was higher than that of the wild type, indicating that the mutation of these two sites reduces the flexibility and enhances the rigidity of the region, making it more thermally stable. On the other hand, the reasons for the improved thermal stability were further analyzed from the three-dimensional structure. The three-dimensional structure of T180Y showed that the larger side chain groups of Tyr filled the adjacent surface cavities, and there was an aromatic interaction (cation-π) between Tyr and Arg269, which is closer in space. While A190P is presumed to be due to the better rigid structure of the pyrrole ring possessed by proline and the enhanced hydrophobic and polar interactions between proline and adjacent amino acid residues. Subsequently, the mutant was applied to the production of citrulline, the production rate of the double point mutant T180Y/A190P was 12.5% higher than that of the wild type, and the citrulline production was increased by 5 g/L. This study provides a reference for the rational design of other industrial enzymes.
  • TAN Muyang, CHEN Xiwen, PENG Zheng, ZHANG Juan, ZHANG Guoqiang
    Food and Fermentation Industries. 2023, 49(4): 8-14. https://doi.org/10.13995/j.cnki.11-1802/ts.031799
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    Keratinase is a kind of protease that can specifically degrade the keratin, and has wide application prospects in the fields of waste recycling, leather or textile industry and animal feed addition. However, less extracellular protein is still the main problem of recombinant keratinase. A recombinant Bacillus subtilis WB600-P43NMK-Ker has been obtained with an extracellular keratinase activity of 10.4 kU/mL in the shake flask. SDS-PAGE analysis showed that the color of keratinase band was lighter, indicating that its extracellular expression was low. This study verified the effect of signal peptides and ribosome binding site (RBS) on the extracellular expression of keratinase. 244 endogenous signal peptides from Bacillus subtilis were screened in online database. By predicting the secretory pathway and the subcellular localization, 20 signal peptides that were predicted as Sec signal peptides and lead the pre-protein to extracellular localization. Through the replacing of endogenous signal peptides from the Bacillus subtilis, the secretion capability of the recombinant strain contained SPdacB sequence was significantly increased. Its extracellular keratinase activity reached 84.3 kU/mL, which was approximately 8.1-fold of the original strain. Furthermore, the properties of different efficient signal peptides and their effects on the extracellular keratinase activity were studied. We also analyzed the relationship between the properties and the extracellular expression. It was found that high content of hydrophobic amino acid in H-region and high Gibbs free energy of mRNA folding normally leads to a high extracellular keratinase activity. Conserved sequences in signal peptides generally correspond to high extracellular expression. However, the results of this study shows that M-K-K sequence in the N-region of signal peptides or A-X-A in the C-region may not lead to high extracellular expression. The secretory efficiency of signal peptides has been described as the combined results of many different properties. Furthermore, it is shown that efficient signal peptides for a specific protein are not universally efficient in the expression of other proteins, and signal peptides generally considered to be highly efficient are not universally suitable for the expression of all proteins, such as SPdacB or SPpel. In order to further enhance the extracellular keratinase activity and reduce the number of mutants in the library, the translation initiation rate of different RBS mutation sites was predicted and compared by RBS library calculator. We performed saturation mutations on selected mutation sites. The extracellular keratinase activity of the obtained mutant strain R16D12 showed 59.1 kU/mL, which was 10.5 times that of the original strain. Overall, the strategy of combining signal peptide screening with RBS optimization significantly improved the extracellular expression of keratinase in Bacillus subtilis, laying a foundation for subsequent research and applications.
  • YAO Yiping, ZHAO Deyi, CHEN Shanbin, CAO Jianquan, ZHANG Xiaomeng, SUN Wei, ZHAO Wenmei, LIU Jianbo, YANG Haicun, HAO Feike
    Food and Fermentation Industries. 2023, 49(4): 15-22. https://doi.org/10.13995/j.cnki.11-1802/ts.031103
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    Peptide AKRA(Ala-Lys-Arg-Ala)was used to treat LO2 cells and alcoholic liver injury mice respectively. In vivo and in vitro study of AKRA on protecting LO2 from oxidative stress and alleviating liver injury caused by alcohol in mice. LO2 cells were divided into normal group and AKRA treatment group. The cell viability was measured by CCK8. AAPH (400 μmol/L) is employed to induce oxidative stress in LO2 cells. The cells were treated with AKRA (1, 3, and 6 mg/mL). The contents of superoxide dismutase (SOD), catalase (CAT), glutathione reduction (GSH), and malondialdehyde (MDA) in cell lysate were detected. The oxidation related marker proteins, autophagy related marker proteins, and inflammatory related marker proteins were evaluated by Western blotting. Mice with liver injury induced by alcohol were treated with different dose of AKRA for 30 d. The mice were killed and the pathomorphological changes of liver were observed and the physiological and biochemical indexes and oxidation related indexes in liver were detected. Compared with the alcohol group, the liver tissue of AKRA treatment group showed less mild degeneration of hepatocytes, decrease of ALT, AST, and ALP levels, downregulating the levels of TC, TG, and LDL, and increasing HDL in serum. In liver tissue, AKRA increased the activity of CAT, GSH, and SOD and decreased the content of MDA. Thus, peptide AKRA may alleviate liver injury via upregulating antioxidation, improving autophagy activity and anti-inflammatory ability in liver cells.
  • HU Wenbin, YIN Xuelin, LI Erhu
    Food and Fermentation Industries. 2023, 49(4): 23-29. https://doi.org/10.13995/j.cnki.11-1802/ts.031282
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    In order to optimize the saccharification time of black glutinous rice, the reducing sugar and anthocyanin contents were taken as the indexes. The saccharification liquid of black glutinous rice was taken as the supplementary substrate to ferment kiwifruit wine. The volatile aroma compounds of fermented wine were determined by headspace solid phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Saccharification liquid of black glutinous rice provided sufficient carbon and nitrogen sources for yeast fermentation, which was more conducive to the growth of yeast and alcohol fermentation; the total content of aroma substances was increased in the finished wine. The unique fragrant substances including nerolidol, citronellol, ethyl pelargonate, γ-dodecanoicacid, D-limonene provided the wine with unique fruit, flower, cream aroma etc. Among them, the total content of aroma compounds in fermented wine without glutinous rice peel residue was the highest (1 421.5 mg/L) and the types were the most (45 types). By virtue of the combination of aroma activity value and sensory evaluation results, it could be found that the combined fermentation had improved the aroma intensity and increased the typicality of the wine significantly, and the overall quality of combined wine without glutinous rice peel residue was the best.
  • CHAI Li, HE Zhifei, LIAO Lin, XIE Zhaohua, HAN Wei, LI Hongjun
    Food and Fermentation Industries. 2023, 49(4): 30-37. https://doi.org/10.13995/j.cnki.11-1802/ts.030713
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    In order to enrich the types of deep-processed rabbit meat products and improve the texture and chewiness of traditional dried meat slice, different starters, i.e. LHP DRY (Pediococcus pentosaceus, Pediococcus lactis), B-LC-78 (Pediococcus lactis, Staphylococcus carnotus), CS-300 (Staphylococcus carnotus, Staphylococcus carnotus subsp.) and EasyCure LC (Debaryomyces hansenii, Lactobacillus curvatus, Staphylococcus carnotus and Staphylococcus vitulinus), were used to make fermented dried rabbit meat slice, and the unfermented rabbit meat was served as the control group. The moisture content, pH, color difference, shearing force, texture characteristics, microstructure, content of free amino acids, and flavor substances of the dried rabbit meat slice were measured, the sensory evaluation of the samples were also performed using sorting test method, and the most suitable starter culture for the production were selected. The results showed that, after fermentation, the moisture content and pH of the fermented rabbit meat were significantly reduced, the color was brighter and more attractive, the texture was tender and easier to chew, and the content of flavored amino acids and flavor substances were more abundant. Among them, B-LC-78 showed superior performance in terms of sensory scores, flavor substances and textural characteristics than that of the other groups, indicating that B-LC-78 had the best effect.
  • REN Yuting, QIAO Meiling, SUN Ziyu, ZHANG Guilian, MANDLAA, CHEN Zhongjun
    Food and Fermentation Industries. 2023, 49(4): 38-44. https://doi.org/10.13995/j.cnki.11-1802/ts.031666
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    The synthesis of higher alcohols was influenced by many factors in traditional Baijiu fermentation process. The effects of environment (oxidation-reduction potential) and substance (free amino acids) on higher alcohols synthesis during the fermentation of traditional light-flavor Baijiu were studied. The results showed that higher alcohols were mainly produced in the early stage of fermentation, which increased first, then decreased and increased again with the progress of fermentation. The high oxygen content may be the main reason to promote the higher alcohols synthesis in the early stage of fermentation. The contents of 16 amino acids were lower in the early stage of fermentation and gradually increased with the fermentation progress. The correlation between free amino acids and higher alcohols showed that isoamyl alcohol, n-butanol, n-amyl alcohol, phenylethanol and propanol were significantly correlated with free amino acids. Based on the above, it is inferred that the higher alcohols synthesis is mainly through the Harris pathway in the early stage and gradually moves to the Ehrlich pathway when the free amino acids are produced in fermentation progress.
  • WANG Jiamin, HU Meili, LI Yuhui
    Food and Fermentation Industries. 2023, 49(4): 45-51. https://doi.org/10.13995/j.cnki.11-1802/ts.033798
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    Xinjiang traditional cheese is rich in lactic acid bacteria. In order to obtain lactic acid bacteria with antioxidant activity, 161 strains of lactic acid bacteria were selected from Xinjiang traditional cheese for this study. The antioxidant activity of the strains was evaluated by testing the hydrogen peroxide tolerance, ·OH scavenging ability, ·O-2 scavenging ability, reducing ability, metal ion chelating ability, and DPPH free radical scavenging ability. The results showed that 12 strains of lactic acid bacteria had high antioxidant activity, among which the fermentation supernatant of strain S2-7 had better scavenging ability of ·OH, ·O-2, and DPPH free radical, 95.28%, 90.17%, and 88.22%, respectively; strains B6-4 and S4-14 suspensions had better reducing ability and ferrous ion chelating ability, 92.75%, and 95.85%, respectively. The 12 strains were subjected to a simulated artificial gastrointestinal fluid and bile salt tolerance assay, and eight strains showed good tolerance. Seven strains were identified by 16S rDNA as Lactococcus lactis and one strain of Lactobacillus casei. Their culture conditions were optimized, with the initial pH of 6.5-7.5, incubation time of 18-28 h, 37-42 ℃, and inoculum of 2%-3%. The findings of this study will provide data to support the development of high-quality strains.
  • ZHU Jiajie, QIU Kai, QIAN Ping, WU Gang, YU Jianyong, SHEN Junjie, LU Qiumian, ZHANG Yuling, XU Jing
    Food and Fermentation Industries. 2023, 49(4): 52-58. https://doi.org/10.13995/j.cnki.11-1802/ts.030399
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    The canned orange with laminated steel was studied on the quality of empty can, food safety, content, and sensory under different storage temperatures and times. The indicators contained pH, solid content, browning degree, citric acid content, and sensory evaluation, which were analyzed by SPSS statistics. The Q10 model was applied to establish a shelf-life prediction model for canned oranges. It was indicated that under the storage environment of room temperature (25 ℃), 37 ℃, and 55 ℃, the empty can of canned oranges was of good quality, besides the food safety of which met standards. Thus, the main factors affecting the shelf-life were the content quality and sensory. As the results showed that pH, solid content, citric acid content, and sensory evaluation decreased with prolonged storage time and dropped promptly with increasing storage temperature while the browning degree increased with prolonged storage time. The model is suitable for the shelf-life prediction of canned oranges.
  • LI Jieyao, LUO Wenhan, XIAO Gengsheng, ZHAI Wanjing, ZHONG Yunyun, ZHANG Xueqin, XU Yifang, LAN Bifeng, XIAO Naiyu
    Food and Fermentation Industries. 2023, 49(4): 59-67. https://doi.org/10.13995/j.cnki.11-1802/ts.030456
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    To investigate the effects of the addition of clove/citronella essential oil as a plant preservative on the packaging properties of chitosan (CTS)/ethylene copolymer (ECP) emulsion composite film, this paper focused on the fresh-keeping effect of passion fruit at room temperature. The 0.25% clove essential oil, citronella essential oil and their mixture in different proportions were used as natural antibacterial agents to compound with CTS/ECP emulsion. Meanwhile, CTS/ECP emulsion and the blank group were used as controls to evaluate the effect on passion fruit. The impacts of weight loss rate, respiratory intensity, vitamin C content, soluble solid content, and titratable acid content of passion fruit were measured. The changes in commodity appearance during the shelf life were also evaluated. To further explore the preservation process of essential oil composite film, the mechanical properties, air permeability and moisture permeability, and scanning electron microscope of the composite film with the best preservation effect were analyzed. The experimental results showed that the addition of clove/citronella essential oil could effectively improve the mechanical properties, air permeability, and moisture permeability of the film. In the preservation experiment, different components of essential oil and CTS/ECP composite coating treatment could effectively reduce the loss of vitamin C and other components of passion fruit, reduce the weight loss rate, delay the decay of passion fruit, and prolong the shelf life by 2-3 days. According to the evaluation of various physical and chemical indexes, it was concluded that the fresh-keeping effect was the best when the ratio of clove to citronella essential oil was 3:2.
  • WU Yuxuan, LIU Changshu, LIU Jianguo, LI Kexin, LIU Dasong, ZHOU Peng
    Food and Fermentation Industries. 2023, 49(4): 68-76. https://doi.org/10.13995/j.cnki.11-1802/ts.030886
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    Overexposure to UV irradiation could increase reactive oxygen species that exceeds the defense capacity of endogenous antioxidant enzyme systems, and accumulate peroxidation products, resulting in an imbalance of the body's redox homeostasis. Further activation of related signaling pathways triggers collagen degradation and skin inflammation, ultimately leading to skin photoaging. It is manifested as a series of skin damage such as redness, dryness, lack of elasticity, and deepening of wrinkles. With the continuous improvement of aesthetic standards, the need to prevent and delay skin aging caused by UV irradiation is increasing. At present, improving antioxidant capacity is an important way to protect skin from UV irradiation-induced oxidative damage. Pomegranate extract is rich in polyphenols such as punicalagin and ellagic acid. Haematococcus pluvialis is one of the best raw materials for the production of astaxanthin. Acerola cherry can provide a variety of vitamins, especially vitamin C. As a fat-soluble antioxidant, vitamin E is often used with the water-soluble vitamin C. The above four substances are potential raw materials for antiphotoaging due to their antioxidant properties. The results of cell and biochemistry experiments in vitro often cannot be correlated to the antioxidant effect in vivo. The results from different experiments in vivo could not be compared directly to determine the difference in antioxidant effect and mechanism of different antioxidants on skin. Effects of pomegranate extract, H. pluvialis, acerola cherry extract and acerola cherry extract+vitamin E on skin antioxidant activity in mice was studied. Sixty male BALB/c nude mice were randomly divided into six groups: control, model, and four antioxidant groups, and an UVA+UVB irradiation-induced skin photoaging model was established. The model treatment lasted for two weeks, three times a week, and each time the UV irradiation dose was 5 600 mJ/cm2. The UVA and UVB irradiation intensity was 1.44 mW /cm2 and 0.14 mW/cm2, respectively. During the modeling period, the four antioxidant groups were given daily gavage of 292 mg/kg bw pomegranate extract, 103 mg/kg bw H. pluvialis, 556 mg/kg bw acerola cherry extract and 556 mg/kg bw acerola cherry extract+2.66 mg/kg bw vitamin E. The control and model groups were given an equal volume of normal saline. Oxidative stress indicators, including reactive oxygen species, malondialdehyde, protein carbonyl, antioxidant enzymes including superoxide dismutase, glutathione peroxidase and catalase, collagen degradation metabolism indicators including metalloproteinase-1, 9 and 12, and inflammatory indexes including IL-6 and TNF-α, were determined by the kit. The mRNA relative expression levels of nuclear factor erythroid 2 related factor 2/antioxidant response element (Nrf2/ARE) redox pathway related factors, such as Nrf2, heme oxygenase-1 (HO-1) and nicotinamide adenine dinucleotide phosphatequinone oxidoreductase1, were determined by reverse transcription-PCR (RT-PCR) method. The value of a*, moisture content and elasticity were also measured. The resulting data were used to comprehensively analyze the effects of different antioxidants on skin antioxidation and antiphotoaging. The results showed that compared with the control group, the model group treatment significantly increased the contents of reactive oxygen species, protein carbonyl, IL-6 and TNF-α, up-regulated the expression of matrix metalloproteinase-1, 9 and 12, increased the a* value of skin, and significantly down-regulated the expression of glutathione peroxidase, catalase, and nicotinamide adenine dinucleotide phosphatequinone oxidoreductase1. It suggested that UV irradiation could disrupt the redox balance, stimulate the degradation of extracellular matrices such as collagen and elastin, trigger skin inflammation, and affect skin phenotype. Different antioxidants or their combination had an improvement effect on skin, and the effect of H. pluvialis and acerola cherry+vitamin E was better. First, compared with the model group, H. pluvialis and acerola cherry+vitamin E significantly reduced the contents of reactive oxygen species and protein carbonyl, and up-regulated the expression of glutathione peroxidase, indicating that the redox homeostasis could be maintained by promoting the expression of antioxidant enzymes and alleviating the degree of oxidative stress, thereby protecting the skin from oxidative damage caused by UV irradiation. Second, H. pluvialis and acerola cherry+vitamin E significantly down-regulated the expression of matrix metalloproteinase-1 and 12, thus maintaining the collagen and elastin stability, the skin′s tensile and elastic structure, and the integrity of tissue morphology. Furthermore, H. pluvialis and acerola cherry+vitamin E significantly reduced the contents of IL-6 and the a* value of skin, suggesting that it could alleviate skin inflammation, reduce skin redness, and have an improvement effect on skin appearance. In conclusion, H. pluvialis and acerola cherry+vitamin E inhibit the expression of matrix metalloproteinases and the secretion of inflammatory factors by maintaining the redox balance, i.e., regulating the relationship between antioxidant defense, collagen metabolism and inflammation to recover skin damage caused by UV irradiation and delay photoaging. It is expected to provide a reference for the selection of raw materials and for the development of products with skin improvement effects. This research mainly compared the skin antioxidant effect of a single natural antioxidant or the combination of antioxidants. In the follow-up research, it is suggested to combine with other skin active ingredients such as peptides to check if there is any synergy effect on skin heath. In addition, the products of each antioxidant after digestion and absorption in the body and its skin care mechanism can be further studied.
  • HOU Yuke, WANG Peng, XU Xinglian, HAN Minyi, KANG Mingli
    Food and Fermentation Industries. 2023, 49(4): 77-87. https://doi.org/10.13995/j.cnki.11-1802/ts.030302
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    Chicken skeleton is a large by-product of broiler processing, and its processing and utilization have not received enough attention. Using biological enzyme hydrolysis technology and the Maillard reaction preparation of chicken essence, chicken soup was prepared with the same process as three commercially available chicken essences, and the effects of these four chicken essences on basic nutrients, smell, taste, free amino acid content, fatty acid content, nucleotide content, volatile flavor substance content, and the sensory score of chicken soup were investigated. Results demonstrated that glutamic acid, methionine, and histidine were common flavor amino acids of four kinds of chicken soup, the volatile flavor substance with more contents in the four groups were aldehydes, alcohols, and ketones. CS-A (chicken soup made by self-made essence) had the highest sensory score, reaching 92 points, and its richness and saltiness were significantly higher than that of the other three kinds of chicken soup. The contents of total amino acids, flavor amino acids, umami amino acids, the equivalent umami concentration (EUC), and the proportion of unsaturated fatty acids in CS-A were higher. Based on the square of Euclidean distance, the four kinds of chicken soup were classified by hierarchical cluster analysis, and the results showed that CS-A and CS-B (chicken soup made by brand 1) was one class. Therefore, the quality of chicken soup made by self-made essence and brand 1 essence was more similar, and the overall edible quality was better. This study can provide a reference for the application of chicken skeletons to prepare chicken essence.
  • DANG Dongyang, LI Peiyan, LIU Jianxue, SU Jiao, XIAO Xinxin, LUO Denglin, LI Zhaozhou
    Food and Fermentation Industries. 2023, 49(4): 88-96. https://doi.org/10.13995/j.cnki.11-1802/ts.030070
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    As a geographical indication product, Yanshi Stachys floridana Schuttl.ex Benth was rarely reported in terms of storage and preservation. To explore the effects of different storage temperatures on postharvest browning and cell wall degradation of Stachys floridana Schuttl.ex Benth, the "two thin and one thick" Stachys floridana Schuttl.ex Benth was stored at 4 ℃, 10 ℃, and room temperature (20 ℃) in this experiment, respectively. Samples were taken every 5 days during storage to determine the browning index, L* value, total phenols, polyphenol oxidase, hardness, water loss rate, original pectin, soluble pectin, pectin methylesterase, polygalacturonase, β-glucosidase, and β-galactosidase activities. Results showed that the browning of Stachys floridana Schuttl.ex Benth storage at room temperature was more serious than that storage at low temperatures. Activities of cell wall enzyme of Stachys floridana Schuttl.ex Benth storage at room temperature increased rapidly, the cell wall substances degraded obviously, and the hardness decreased significantly. Compared with 4 ℃ low-temperature storage, 10 ℃ low-temperature storage significantly reduced the degree of browning of Stachys floridana Schuttl.ex Benth, conserved lower total phenol content and polyphenol oxidase activity, and maintained higher L* value and lower browning index. Meanwhile, 10 ℃ low-temperature storage remarkably inhibited the decrease of original pectin content and the rise of water-soluble pectin content, restrained the β-galactosidase activity in the early storage period, controlled activities of pectin methylesterase, polygalacturonase, and β-glucosidase in the later storage period, reduced the cell wall degradation process, and maintained the integrity of cell wall structure, thereby maintaining higher hardness and better quality of Stachys floridana Schuttl.ex Benth. Comprehensive analysis showed that the quality of Stachys floridana Schuttl.ex Benth after storage at 10 ℃ was better than that after storage at 4 ℃, which could provide a certain theoretical reference for postharvest storage and preservation of Stachys floridana Schuttl.ex Benth.
  • ZHUANG Lin, CAO Jun, LI Yuechan, WANG Jiali, CHEN Liehuan, LUO Xuegang
    Food and Fermentation Industries. 2023, 49(4): 97-102. https://doi.org/10.13995/j.cnki.11-1802/ts.030551
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    To explore the uric acid-lowering effect of chitooligosaccharide solid beverage (ke suan ping, KSP) in hyperuricemia mice, a total of 60 Kunming mice were divided into 6 groups, including a negative control group (NC), hyperuricemia model group (M), and low-dose KSP group (LKSP), middle-dose KSP group (MKSP), high-dose KSP group (HKSP), and allopurinol group (AP). After one week of adaptive feeding, hyperuricemia mice were injected with potassium oxonate and supplemented with yeast extracts. At the same time, the fodders of mice in KSP groups were changed into the forages containing KSP in different doses. The mice in the AP group were administered with PBS buffer after injection. The test lasted 21 days. Serum of mice was collected for the detection of uric acid (UA), creatinine (CR), urine urea nitrogen (BUN), and xanthine oxidase (XOD). And the mouse liver, kidney, and small intestine were collected for HE staining and q-PCR. Results showed that KSP could reduce serum UA, CR, and BUN and the activities of XOD in hyperuricemia mice, alleviate the damage of the liver and kidney in hyperuricemia mice, and regulate the mRNA expression of GLUT9, URAT1, and ABCG2. In short, KSP could reduce UA by inhibiting the activity of XOD and promoting the excretion of UA in hyperuricemia.
  • SHANG Yubo, LI Xinyi, CAO Xinting, WANG Haibo, ZHAO Qiancheng, LI Zhibo
    Food and Fermentation Industries. 2023, 49(4): 103-109. https://doi.org/10.13995/j.cnki.11-1802/ts.030084
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    The effects of NaCl concentration on the structure, digestion, and absorption of scallop polysaccharides were investigated. Four different NaCl additions (0%, 1.5%, 3%, and 4.5%) were used to cook bay scallops for 6 min, and four polysaccharide components were obtained by enzymatic extraction. Then the basic components, structure, digestion, and absorption of the four polysaccharides were studied. Results showed that the purity of polysaccharides extracted from scallops cooked with 3% NaCl was the highest. The structure of polysaccharides extracted from scallops cooked with different NaCl addition was similar. Their molecular weights were more than 2 000 kDa. They all contain triple helix structures and α-pyranose rings, but there were some differences in monosaccharide composition. In vitro simulated gastrointestinal digestion products of scallop polysaccharides showed that the cooked scallop polysaccharide with 3% of NaCl was the most easily decomposed in the digestive solution. The scallop polysaccharide could be partially absorbed and the absorption effect was greater than the efflux effect in the Caco-2 cell monolayer transport model.
  • PENG Chunyan, XIE Xing, LI Yihua, HU Pengpeng, XIE Zuohua, TU Zongcai, ZHANG Lu
    Food and Fermentation Industries. 2023, 49(4): 110-116. https://doi.org/10.13995/j.cnki.11-1802/ts.031639
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    Laminaria japonica, Porphyra haitanensis and Undaria pinnatifida are large-economic seaweeds in China with abundant nutritional value and health care function. In this work, the total phenolics content, total flavonoids content, antioxidant activity and inhibition on α-glucosidase, tyrosinase and acetylcholinesterase of their free and bound phenolics extracts were compared to provide a guidance for their high value-added application. The results showed that the three kinds of seaweed were mainly composed of bound phenolics. The bound phenolics extract of P. haitanensis had the highest total phenolics content(dry weight)(863.53 μg GAE/g), followed by the bound extract of U. pinnatifida (819.67 μg GAE/g). The free phenolics extracts of U. pinnatifida had the highest total flavonoids content (dry weight)(49.31 μg QE/g). The bound phenolics extract of L. japonica had the best DPPH radical scavenging and tyrosinase inhibitory abilities, while the strongest α-glucosidase and acetylcholines inhibition were found on the bound phenolics extract of U. pinnatifida, free phenolics extract of P. haitanensis exhibited the highest ABTS cation radical scavenging ability, the IC50 value was 401.19, 196.28, 156.52, 289.46 and 213.21 μg/mL, respectively. The bound phenolics extract of L. japonica and U. pinnatifida had a better iron ion reduction ability and there was no significant difference (P>0.05). The correlation analysis showed that phenolics compounds were the main components of antioxidant and enzyme inhibitors in the extracts of three algae. Thus, compared with the other two seaweeds, L. japonica had a greater development potential as antioxidant and tyrosinase inhibitor, and U. pinnatifida can be used as a potential resource for α-glucosidase and acetylcholinesterase inhibitor.
  • ZHANG Yuqing, ZHOU Liang, SHI Wenwei, ZHU Chenhui, YUAN Jiawei, WU Xiaoqin
    Food and Fermentation Industries. 2023, 49(4): 117-122. https://doi.org/10.13995/j.cnki.11-1802/ts.029818
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    In this study, the polyphenols from Biluochun (Camellia sinensis (L.) O.Ktze.) tea old leaves were extracted and the optimal application concentration (1.25 mg/mL) was determined. Taking ‘Baifeng’ peach as experimental material, immerged in 1.25 mg/mL phenolic extract and 1.25 mg/mL phenolic extract+0.1% lysozyme for 10 min, and then stored at room temperature [(25±1) ℃] for 6 d, respectively. Fruit soaked with deionized water at the same time was taken as control. The changes in weight loss, superoxide dismutase (SOD), catalase (CAT), and peroxidase (POD) activities, total phenols, flavonoids, anthocyanins content, and the changes of DPPH free radicals and hydroxyl radical scavenging ability were determined. Results showed that polyphenols from Biluochun could activate the activities of SOD, CAT, and POD, elevate the contents of total phenols, anthocyanins and flavonoids, and enhance the scavenging capacity of DPPH free radicals and ·OH. In addition, polyphenols and lysozyme treatment could effectively improve the activities of CAT and POD, enhance ·OH scavenging activity, inhibit the progress of weightlessness, and shows a better fresh-keeping effect.
  • GAO Mingyue, ZHAO Zhengyang, WANG Yan, MEI Zhenfang, NIU Junpeng, WANG Leicun, HUI Wei
    Food and Fermentation Industries. 2023, 49(4): 123-129. https://doi.org/10.13995/j.cnki.11-1802/ts.030225
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    This study aimed to evaluate the effects of cold storage (0 ℃) and controlled atmosphere on the quality of Ruixue apples, and to explore the causes of pericarp browning during storage, thereby providing a basis for the postharvest preservation of Ruixue apples. The bagged Ruixue apples were used as experimental material, and two groups were set up, including cold storage[(0±0.5) ℃, RH 90%-95%] and controlled storage [2%-3% O2+1%-1.5% CO2, (0±0.5) ℃, RH 90%-95%]. By measuring the changes of Ruixue apple fruit during storage in firmness, weightlessness rate, soluble solids content (SSC), and titratable acid (TA) content, and the changes of total phenols, flavonoid, polyphenol oxidase(PPO) activity, catalase(CAT) activity, superoxide dismutase(SOD) activity and DPPH free radical scavenging rate in Ruixue apple pericarp were determined, the effects of cold storage and controlled atmosphere on the preservation of Ruixue apples were compared. Results showed that compared with cold storage, a controlled atmosphere inhibited the increase of browning rate and browning index of the Ruixue pericarp, and the difference was very significant after 60 days of storage. Compared with cold storage, a controlled atmosphere slowed down the deterioration of the storage quality of Ruixue apples and reduced storage loss. The firmness and soluble solid content of controlled atmosphere storage were significantly higher than that of cold storage during the whole storage period. During 60-180 days, the weightlessness rate of controlled atmosphere storage was significantly lower than that of cold storage. At 60-210 days, the TA content in controlled atmosphere storage was significantly higher than that in cold storage. During the whole storage period, the total phenols content, SOD and CAT activities of Ruixue apple pericarp during controlled atmosphere storage were significantly higher than those in cold storage, while the PPO activities of Ruixue apple pericarp during controlled atmosphere storage were significantly lower than those in cold storage. During 60-210 days of storage, the flavonoid content of Ruixue apple pericarp during controlled atmosphere storage was significantly higher than that during cold storage. During 60-210 days of storage, controlled atmosphere storage significantly slowed down the reduction of the DPPH free radical scavenging rate. Correlation analysis showed that the browning of Ruixue apple pericarp was significantly negatively correlated with flavonoid content, CAT activity and DPPH free radical scavenging rate, while significantly positively correlated with PPO activity. A controlled atmosphere can dramatically improve quality and inhibit pericarp browning of Ruixue apples compared with cold storage. The pericarp browning is positively correlated with the decrease of antioxidant capacity during storage.
  • ZHU Renwei, WU Yitong, HU Shende, SHEN Junli, LU Jun
    Food and Fermentation Industries. 2023, 49(4): 130-137. https://doi.org/10.13995/j.cnki.11-1802/ts.030369
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    The Akebia trifoliata seed oil nanoemulsion was prepared by high-pressure homogenization. The oil phase was Akebia trifoliata seed oil, the emulsifier was Tween-80, and the co-emulsifier was propylene glycol. The emulsion size, Zeta potential, and polydispersity index (PDI) were used as the standards to design a single-factor experiment to optimize the emulsion formulation and preparation process. It was found that the optimal preparation formula was that the mass fraction of Akebia trifoliata seed oil, Tween-80, and propylene glycol were 10%, 2.25%, and 0.75%, respectively. The optimal preparation process parameters were homogenization 5 times under 100 MPa. The prepared Akebia trifoliata seed oil nanoemulsion was O/W type, with an average particle size of (146.43±0.47) nm, Zeta potential of (-25.67±0.21) mV, and PDI of 0.16±0.01. After 25 days of storage at 4, 25, and 60 ℃, results showed that the nanoemulsion of Akebia trifoliata seed oil had good stability during storage at low temperatures, with Ke value of (2.72±0.11)% and a spectral ratio of 0.182±0.005. The ABTS cationic radical scavenging activity of Akebia trifoliata seed oil nanoemulsion was (52.29±2.341) μmol Trolox/g, which showed good antioxidant activity.
  • LI Xiaoyan, DUAN Penghui, ZHANG Xingliang, LAN Yanping
    Food and Fermentation Industries. 2023, 49(4): 138-144. https://doi.org/10.13995/j.cnki.11-1802/ts.030226
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    Polyphenols in chestnut fruit are natural antioxidants. To enhance the added value of chestnut resources and phenolic antioxidants in the outer shell, the shell inner membrane and kernel of chestnut fruit were extracted by ultrasonic extraction from 15 chestnut varieties in the Changli area. Results showed that there were significant differences in phenolic content in different parts of chestnut fruit, among which Shifeng and Za-35 had the highest contents of total phenols and total flavonoids in the outer shell. The content of total phenol in the inner membrane of the Heiyanqing shell was the highest, which was 61.09 mg/g (P<0.05), and the content of flavanol in the outer shell and kernel of Tongyou-33 was significantly the highest (P<0.05). The DPPH free radical scavenging rate of the shell outer skin of Jinfeng was significantly the highest, which was 57.91% (P<0.05) and 63.70% (P<0.05) higher than that of Guangxiyulin and Guangxiyouli, respectively. The DPPH free radical scavenging rate of the shell inner membrane of 13 varieties such as Jinping, Yanquan, and Guangxiyouli was more than 87.00%. The hydroxyl radical scavenging rates of Za-35 shell outer and inner membrane were significantly the highest (P<0.05), and the hydroxyl radical scavenging rates of Daiyuezaofeng, Jinping, and Guangxiyouli kernel were significantly the highest. The reducing power of the outer shell and inner shell of Guangxiyouli was significantly higher, and the reducing power of the kernel of Yanquan and Guangxiyouli was 98.51%, which was significantly higher than that of the other 13 varieties. Principal component analysis showed that Tongyou-33, Jinfeng, and Shifeng had strong antioxidant activity in the outer shell of chestnut, Heiyanqing, Guangxi Youli, and Yanhong were the varieties with strong antioxidant capacity in the inner shell, Tongyou-33, Yanping, and Za-35 had strong antioxidant capacity in the kernel. It was found that the total phenol content in the inner shell was high, which was worthy of further development, processing, and utilization.
  • FU Changbiao, MING Hongmei, ZHANG Suyi, LI Delin, ZHANG Cheng, DU Xiangjun, MA Shiyuan, MA Hao
    Food and Fermentation Industries. 2023, 49(4): 145-153. https://doi.org/10.13995/j.cnki.11-1802/ts.031691
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    High-throughput sequencing combined with mathematical statistical analysis were used to explore the microbial community structure of strong-flavor Baijiu brewing environment of mechanized and traditional brewing methods. It was found that the fungal community structure in different environmental regions of the two brewing methods had different characteristics, while the bacterial community structure characteristics were relatively similar. The environmental fungal groups of the mechanized brewing method were mainly distributed in the drying area, and the bacterial groups were evenly distributed in different environmental areas; the environmental fungal groups of the traditional brewing method are mainly distributed in the surrounding areas of the stall, the pit and the upper retort, while the bacterial groups were distributed in different environments. The regional distribution was relatively balanced. There were 46 fungal genera in each environmental area of the two brewing methods, accounting for 13.90% of the total fungal species; and there were 229 bacterial genera, accounting for 23.32% of the total bacterial species. There were 25 unique fungal genera and 62 unique bacterial genera in the airing and pit area of mechanized brewing method, while there were 14 unique fungal genera and 35 unique bacterial genera in that of traditional brewing method. The relative abundance of microorganisms in all environmental regions was less than 1%. The relative abundances of Candida, Wickerhamomyces, Weissella, Brachybacterium and other important microorganisms in liquor brewing detected from the two brewing methods in the stall area and the pit area were all greater than 1%. And there were certain differences. The main reasons were related to the different brewing environmental conditions and the interaction of microorganisms under the two brewing methods.
  • FU Xiaofen, GUO Liyun, SHI Yamin, XIE Xin, SONG Yumei, LI Shizhong
    Food and Fermentation Industries. 2023, 49(4): 154-160. https://doi.org/10.13995/j.cnki.11-1802/ts.031974
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    Owing to the increasing interest in sour beer and challenges related to commercial sour beer brewing, it is becoming one of the directions for beer enterprises to diversify their products,alternative production methods are being explored. In this study, Lachancea thermotolerans and Saccharomyces cerevisiae were inoculated with a cell population ratio of 10∶1 for sour beer fermentation, while keeping classical production conditions used in brewing industry. L. thermotolerans produced lactic acid (1.5-1.8 g/L) and lowered pH to 3.3-3.4. Thus, the new natural fruity sour beer with a soft sour taste was obtained without addition of foreign flavor substances. Compared with pure-culture fermentation, the double-yeast mixed fermentation in this study produced more flavor substances such as isobutyl acetate and isoamyl acetate, which enhanced the fruit aroma and refreshed coordination of the sour beer. The double-yeast mixed fermentation method developed in this study not only had a positive impact on the quality of sour beer, but also offered a valid alternative to facilitate large-scale production of sour beer with a higher level of process control and more rapid fermentation compared to traditional methods.
  • JI Huijie, ZHU Caiping
    Food and Fermentation Industries. 2023, 49(4): 161-168. https://doi.org/10.13995/j.cnki.11-1802/ts.029430
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    This study aimed to prepare crude polysaccharides from pomegranate peel (PPP) and to study its monosaccharide composition and hypolipidemic activity in vitro. To obtain the optimal extraction conditions of polysaccharides from pomegranate peel by the inner ebullition method, response surface tests were used to optimize the extraction process. The monosaccharide composition of PPP was analyzed by HPLC. The hypolipidemic activity of PPP in vitro was evaluated by the inhibitory effect on cholesterol esterase, pancreatic lipase, and the ability of binding cholate. Results showed that the optimal extraction conditions of PPP were as follows: 91% of ethanol concentration, 42∶1 (mL∶g) of liquid-solid ratio, 62 min of extraction time, and extraction temperature of 96 ℃. Under these conditions, the yield of PPP was (16.32±0.21)% (n=3). HPLC results showed that the PPP mainly consisted of fucose, galacturonic acid, arabinose and monosaccharides, besides contained a small amount of mannose, rhamnose, glucuronic acid, glucose, xylose and galactose. PPP had significant inhibitory effects on cholesterol esterase and pancreatic lipase with IC50 (inhibitory concentration) values of 25.00 mg/mL and 9.46 mg/mL, respectively. The inhibitory types were non-competitive inhibition and competitive inhibition, respectively. The maximum binding rates of sodium glycocholate and sodium taurocholate were 40.09% and 34.90%, respectively. These results indicated that pomegranate peel polysaccharide had hypolipidemic activity in vitro, which could provide a theoretical basis for the further development of lipid-lowering functional foods.
  • HUANG Zhongmin, BAI Lulu, AI Zhilu, WANG Shuanxin, LIU Yan, HUANG Yuqi, LEI Mengmeng
    Food and Fermentation Industries. 2023, 49(4): 169-174. https://doi.org/10.13995/j.cnki.11-1802/ts.030322
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    The frozen dough was taken as the research object to explore the influence of corn microporous starch addition amount on the quality characteristics of frozen dough. Through the determination of gelatinization characteristics of flour, water loss rate, chroma, texture and rheological characteristics of frozen dough, the results showed that an appropriate amount of microporous starch was beneficial to maintain the quality characteristics of frozen dough. In the range of 0%-5%, the peak viscosity, attenuation value, final viscosity and rebound of flour showed a decreasing trend (P<0.05) with the increase of microporous starch content. The chroma, hardness and adhesion of frozen dough increased significantly with the increase of corn microporous starch content. The energy storage modulus (G′) and loss modulus (G″) were gradually increased with the increase of microporous starch addition amount. The frozen dough had the lowest water loss rate,the tangent of loss Angle and the highest elasticity at the amount of corn microporous starch was 3% and there were no significant relationship in cohesion, chewiness and the amount of microporous starch in maize. In conclusion, the addition of corn microporous starch reduced the gelatinization characteristics of flour, which was beneficial to the stability of dough, and the addition of the appropriate amount of corn microporous starch was beneficial to improve the texture and rheological properties of frozen dough and improve the quality of frozen dough.
  • YANG Yang, YANG Yuhang, WANG Hongwei, SUO Huayi, YU Jia, ZHANG Yu
    Food and Fermentation Industries. 2023, 49(4): 175-182. https://doi.org/10.13995/j.cnki.11-1802/ts.031253
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    The effects of six kinds of starter cultures on the volatile components and sensory quality of pickled white radish were studied. The volatile components of pickled radish were qualitatively and semi-quantitatively analyzed. Cluster analysis was used to explore the correlation between volatile components and strains. Flash Profile(FP) method was used to compare the quality differences of pickled radish. Seventy-five volatile components were detected in pickled radish, including 12 esters, 27 alcohols, 5 terpenes, 10 acids, 4 aldehydes and ketones, 4 alkanes and 13 others. The contents and proportions of components in different pickled radish were different. Significant differences were observed between strains of different starter cultures and volatile components based on correlation analysis, and the composition of volatile components produced by fungi and bacteria was also quite different. Lactobacillus plantarum, Lactobacillus acetotolerans and Serratia were the main bacteria during fermentation, while Pichia pastoris was the main fungi, which was significantly positively correlated with alcohols, esters, acids and terpenes (P<0.01). Sensory evaluation showed that the volatile components of pickled radish fermented by different starter cultures can be clearly distinguished, and the results of sensory analysis were in high coincidence with that of volatile components determination. Based on the results, the HS starter culture performed better in terms of volatile components, and the pickled radish fermented by HS starter cultures had better sensory quality.
  • MA Ying, MA Lijuan, HAN Lijuan, DANG Bin, ZHANG Wengang, ZHENG Wancai
    Food and Fermentation Industries. 2023, 49(4): 183-188. https://doi.org/10.13995/j.cnki.11-1802/ts.031539
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    In this experiment, the compound of Lactobacillus plantarum (ZR), Streptococcus thermophilus (SL) and Lactobacillus acidophilus (SS) were used as starters for liquid fermentation of defatted broad bean powder. The protease activity, peptide content, soluble protein content, water absorption, oil absorption, water holding capacity, oil holding capacity, foaming and foam stability, gel properties and viscosity of protein solution of broad bean powder before and after fermentation were determined to evaluate its nutritional value and functional characteristics. The results showed that, under the same fermentation conditions, the protease activity of combination ZR+SL+SS was the highest, the polypeptide content reached 30.94%, and the soluble protein content of defatted broad bean powder was 3.23 times higher than that without fermentation (P<0.05). The soluble protein content of defatted broad bean powder fermented by ZR+SS could reach 98.86%, protein foaming ability reached 32.00%, and foam stability reached 13.33%, which were higher than those of other groups (P<0.05). After composite strains fermentation, protein hardness, elasticity, water(oil) absorption increased significantly, elasticity force decreased. In addition, protein solution of broad bean powder increased, except SL+SS group. The nutritional value of protein fermented by composite strain was significantly improved, indicating that the fermentation of composite strains was helpful to improve the functional characteristics of broad bean protein.
  • YIN Lebin, LIU Yali, HE Ping, LI Lele, LUO Xueyun, YANG Xuewei, ZOU Wenguang, HE Chao, SUN Mengjing
    Food and Fermentation Industries. 2023, 49(4): 189-195. https://doi.org/10.13995/j.cnki.11-1802/ts.030550
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    The soy peptide obtained by enzymatic hydrolysis of soybean protein isolate was used as the raw material core material, β-cyclodextrin was used as the wall material, and the method of embedding, covering, and debittering was used to prepare low-bitter peptide solid beverages. The embedding rate and bitterness were used as evaluation indicators. Based on the three single factors of wall material to core material mass ratio, embedding temperature, and embedding time, the response surface test was used to optimize the process and to study its structural characterization and the changes in antioxidant activity during the in vitro simulated digestion process. Results showed that when the wall-to-core ratio was 9∶1, the embedding temperature was 45 ℃, and the embedding time was 50 min, the embedding rate obtained was (58.04±0.32)%, and the bitterness value was (2.72±0.27) points, the embedding rate obtained was in line with the predicted value. There was no significant difference(P>0.05). In vitro simulated digestion studies showed that the prepared solid beverages still retain good antioxidant activity. Among them, the ABTS cationic radical scavenging rate was the best, up to 99.72%, and the maximum hydroxyl radical scavenging rate was 74.55%. This research provides theoretical support for the development of soybean active peptide products and lays a foundation for the diversified utilization of soybean peptides.
  • DU Qinling, TU Tingyao, XU Wen, WANG Songtao, DONG Yi, JIA Dongying
    Food and Fermentation Industries. 2023, 49(4): 196-201. https://doi.org/10.13995/j.cnki.11-1802/ts.031715
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    In order to obtain special yeast strains for greengage wine brewing, ten strains of yeasts were isolated from sugared greengage juice and its peels, six strains with excellent fermentation performance were obtained through four stages of screening including gas production, ethanol production, aroma production and fermentation capacity, which were named as J3, J6, J7, J8, J9, and J10. 26S rDNA sequencing results showed that strains J7, J8, and J9 were Saccharomyces cerevisiae while strains J3, J6, and J10 were Hanseniaspora uvarum. The results of tolerance test exhibited that the six strains displayed good tolerances to ethanol, glucose and low pH. They all could grow at 4% ethanol, 400 g/L glucose and pH 3.1. In addition, strains J7 and J8 could tolerate 10% ethanol, J3, J6, and J10 could tolerate 450 g/L glucose, J3, J6, J7, J8, and J9 could tolerate pH 2.9. All six strains of yeasts could grow under the condition of high sugar and low pH, therefore they can meet the requirement for brewing greengage wine and are hopeful to be special fermentation yeasts with excellent characteristics for greengage wine after being domesticated.
  • JIANG Bianling, WANG Weiwei, ZHAO Chengyang, ZHANG Dongxin, ZHAO Xudong, CHEN Jun, PENG Lei, CHEN Qiong, FENG Fan
    Food and Fermentation Industries. 2023, 49(4): 202-208. https://doi.org/10.13995/j.cnki.11-1802/ts.033561
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    The effects of eicosapentaenoic acid(EPA) and docosahexaenoic acid(DHA) combined with maltodextrin (MED) dietary on the gut flora, blood organic acids and visceral distribution of lipids in type Ⅱ diabetic rats were investigated. SD rat diabetes model was established by intraperitoneal administration of streptozotocin and oral administration of different doses of MED. The fasting blood glucose, visceral coefficient and lipid visceral distribution were detected. The blood and feces of the subject rats were collected for the blood organic acid detection (by HPLC), and for 16S rDNA amplicon sequencing analysis to obtain the information of intestinal flora in diabetic rat. The results showed that MED gavage, especially in middle dosage, had a certain alleviation effect on polydipsia and the augment of organ coefficient induced by diabetes mellitus but would cause lipids accumulation in solid organs. For the changes of intestinal flora induced by diabetes, middle-dose MED tended to restore the relative abundance of some dominant beneficial flora. MED could in some extent alleviate the diabetes-triggered alteration of blood organic acids as propionic acid, butanoic acid, isopentanoic acid and n-pentanoic acid. MED could alleviate the alteration of polydipsia, hyperglycemia, organ coefficient and intestinal flora caused by type Ⅱ diabetes (no statistical significance), but would induce lipids accumulation in visceral organs, Hence, it should be applied with caution.
  • WU Xia, LIU Zhijun, ZHA Jian, GONG Guoli
    Food and Fermentation Industries. 2023, 49(4): 209-215. https://doi.org/10.13995/j.cnki.11-1802/ts.033346
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    Egg white lysozyme is a natural broad-spectrum antimicrobial substance with important applications in low-cost antibiotic-free farming. At present, the industrial production of egg white lysozyme mainly relies on chemical extraction from eggs with a relatively low yield. A promising alternative is recombinant expression in microorganisms. In this study, Pichia pastoris GS115 was used as a chassis for the construction of a secretory expression system producing recombinant egg white lysozyme. The active yield of the enzyme in the fermentation broth reached 665 U/mL. Biochemical analysis of the crude enzyme revealed that the recombinant enzyme was similar to the commercial enzyme in the sensitivity to pH, salt concentration, heat, and metal ions. This study provides some guidance to microbial production of egg white lysozyme.
  • WU Shangwu, YANG Menglian, SHEN Wei, SHAN Yilan, WANG Shilan, YANG Haiquan, XIA Yuanyuan, CHEN Xianzhong
    Food and Fermentation Industries. 2023, 49(4): 216-223. https://doi.org/10.13995/j.cnki.11-1802/ts.031705
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    This paper aims to increase the expression level of hyperthermophilic β-glucanase AnEglA6 from Aspergillus niger molecular truncation, and establish the fermentation conditions for the recombinant strain. Hyperthermophilic β-1,4-glucanase plays an important role in poultry feed production. The glucanase AnEglA6 from Aspergillus niger has superior heat resistance, and it is suitable for use in the poultry feed industry. The molecular weight of glucanase AnEglA6 was reduced by C-terminal truncation, and the gene segment, which encoded the cellulose-binding domain and linker peptide, was removed from the gene eglA6. The truncated gene eglA6c was expressed in Pichia pastoris and Kluyveromyces lactis, and the expression products were designated as AnEglA6cP and AnEglA6cK, respectively. The recombinant enzyme AnEglA6cK, which was expressed by K. lactis, showed highest activity at 75 ℃, and its half-life reached 55 min at 80 ℃. In addition, the enzyme can withstand high temperature of 85 ℃ for a short time. The application performance of AnEglA6cK was evidently better than that of AnEglA6cP. The enzymatic activity of the truncated enzyme AnEglA6cK decreased rapidly in the later stage of fermentation; thus, the organic nitrogen source of the culture medium was optimized. The growth time of the enzymatic activity was prolonged by replacing casein peptone with soybean peptone, and the highest enzymatic activity of fermentation broth in a shake flask was greatly improved.
  • WANG Kaipeng, ZHENG Jingying, XU Xueyang, DING Yiling, LYU Yongmei, LIU Jinbin, YU Xiaohong, JIN Wenbin
    Food and Fermentation Industries. 2023, 49(4): 224-229. https://doi.org/10.13995/j.cnki.11-1802/ts.031779
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    When ferulate esterase reacts with lignocellulose, it is difficult to completely separate the free enzyme from the product or residual solid substrate, which increases the production cost. However, feruloyl esterase was covalently immobilized onto a pH responsive polymer Eudragit L-100 with 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide (EDC) as cross-linking agent, which could solve the problem. The parameters of immobilized enzyme such as crosslinking agent concentration, immobilization pH, immobilization time, and reaction temperature were optimized. Under the optimum conditions (EDC 5 g/L, pH 6.0, immobilization time 1 h, and immobilization temperature 25 ℃), the immobilized enzyme exhibited much better thermal stability compared with free enzyme. After 1 h of incubation at 40 ℃, the residual activity was about 50% and 30% for the immobilized enzyme and free enzyme, respectively. In addition, the immobilized enzyme also exhibited significantly improved pH stability and about 64% residual activity was retained after five runs when using destarched wheat bran as substrate to produce ferulic acid. The pH responsive polymer Eudragit L-100 immobilized enzyme proposed in this study offers an attractive approach for enzymatic hydrolysis of insoluble substrate.
  • GENG Ziwei, DING Yujie, TONG Qunyi
    Food and Fermentation Industries. 2023, 49(4): 230-236. https://doi.org/10.13995/j.cnki.11-1802/ts.030382
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    Different tea soups were obtained by changing the extraction temperature. The influence of tea soup, epigallocatechin (EGC), and epigallocatechin gallate (EGCG) on the structure of whey protein was analyzed by ultraviolet-visible absorption spectroscopy, Fourier transform infrared spectroscopy, and fluorescence spectroscopy. Results showed that as the extraction temperature increased, the concentration of tea polyphenols in the tea soup increased. The content of EGCG increased significantly with the increase of the extraction temperature, while the content of EGC was not greatly affected by the extraction temperature. Tea soup, EGC, and EGCG could all change the structure of whey protein, and the microenvironment of amino acid residues changed. EGC and EGCG interacted with whey protein to form a complex. Both EGC and EGCG had a fluorescence quenching effect on whey protein, and the quenching type belonged to static quenching. The quenching ability of EGCG was stronger than that of EGC. According to the thermodynamic parameters ΔH, ΔS, ΔG, the reactions between EGC, EGCG, and whey protein proceeded spontaneously, and they were mainly hydrophobic interactions. The binding force of EGCG and whey protein was stronger than that of EGC.
  • ZHANG Huapeng, LI Fengjuan, ZHANG Yanting, LIU Hong, ZHUANG Jinli, LIU Jinglan, WANG Jing
    Food and Fermentation Industries. 2023, 49(4): 237-244. https://doi.org/10.13995/j.cnki.11-1802/ts.033944
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    To obtain functional strains with excellent performance and safety in food development, strains were isolated and screened from the feces of long-lived elderly people and systematically analyzed and evaluated. The lactic acid bacteria isolated from the feces of the healthy and long-lived elderly were identified based on their physiological and biochemical characteristics and DNA sequencing. To determine the stress resistance and safety of the strain, acid, bile salt, artificial gastric juice, artificial intestinal juice tolerance and drug sensitivity were tested. The immunosuppressive mice model was established with cyclophosphamide immunosuppressant, to study the immune function of the strains and its effect on intestinal flora. The isolated strain was identified as Lactobacillus acidophilus, and named as Lactobacillus acidophilus PBIL2-003 (hereinafter referred to as L2-003). The 2-hour survival rate of L2-003 in artificial gastric juice was 50%, and it effectively proliferated in artificial intestinal fluid, which indicated that L2-003 has good acid resistance and bile salt resistance. L2-003 was only resistant to compound sulfamethoxazole and amikacin, moderately sensitive to gentamicin, and sensitive to other antibiotics, which indicated that L2-003 had good safety. The results of animal experiments showed that the medium and high doses of L2-003 significantly enhanced the index of immune organs (P<0.05), promoted the proliferation of splenic lymphocytes (P<0.05), the secretion of body antibodies, and enhance the killing activity of NK cells in mice compared with the model group. High dose of L2-003 significantly enhanced the activity of mononuclear phagocytes in mice (P<0.05); The medium dose of L2-003 significantly increased the content of lactic acid bacteria in the intestine of mice, and reduced the content of Clostridium perfringens (P<0.05). The strain L2-003 isolated from the feces of the healthy and long-lived elderly has good stress resistance and safety, and it also has the function of significantly enhance the immunity and regulate the intestinal flora.
  • YANG Tao, LIU Jun, LIU Weiguo, SU Youzhi, CHANG Yaobao, MAO Yuqing
    Food and Fermentation Industries. 2023, 49(4): 245-249. https://doi.org/10.13995/j.cnki.11-1802/ts.031327
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    A simultaneous determination method for 20 acid dyes in food was developed by ultra-high performance liquid chromatography equipped with a diode array detector. The samples were extracted with an ultrasonic-assisted solution of acetonitrile water (17∶3, volume ratio). The clear supernatant extract was purified by the GPC cleanup system. The obtained eluate was separated by the C18 column and monitored by a diode array detector. Under this condition, this study got good linearity in the range of 10-50 μg/mL with correlation coefficients above r>0.988 3. The limit of detection and recovery of the method was in the ranges of 0.01-0.26 μg/g and 71%-114%. The precision was 0.80%-7.5% (n=6). This method is a convenient, high-sensitivity, and low-cost method for simultaneously determining 20 acid dyes in foodstuffs.
  • LIU Junjun, LIU Danyang, LI Darong, WANG Hui, ZHAO Yong, SUN Xiaohong
    Food and Fermentation Industries. 2023, 49(4): 250-257. https://doi.org/10.13995/j.cnki.11-1802/ts.031964
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    To investigate the prevalence, virulence, serotype, antibiotic resistance and genetic relationship of Vibrio parahaemolyticus in the aquaculture products in Shanghai, Penaeus vannamei, Ctenopharyngodon idellus, Carassius auratus and Eriocheir sinensis, as well as their aquaculture water and sediment, were collected from different farms in Shanghai inform 2020 to 2021. V. parahaemolyticus was isolated according to the National Standard GB 4789.7—2013 and PCR was used to detect thermolabile hemolysin gene (tlh), heat-resistant direct hemolysin gene (tdh), heat-resistant-related hemolysin gene (trh), Photorhabdus insect-related toxin gene (pirA) that associated with acute hepatopancreas necrosis. Multiplex PCR was used to detect serotypes. The micro-broth dilution and Enterobacter repeat intergenic consensus sequence PCR (ERIC-PCR) were used to detect antimicrobial susceptibility and genetic relationship, respectively. V. parahaemolyticus was detected in 72 of the total 234 samples (30.8%) and the pollution of P. vannamei was the most serious (78.4%). The seasonal temperature significantly affected the abundance of V. parahaemolyticus, and the pollution rate was 51.4% in summer. None of the isolates possessed pathogenic genes tdh, trh and pirA. The distribution of serotypes was diverse and the most prevalent serotype was O1 (66.7%). Seventy-two V. parahaemolyticus strains were all resistant to ampicillin and sulfamethoxazole, more than 70% strains were resistant to cefazolin and erythromycin, and 18.1% strains were resistant to sulfamethoxazole-trimoxazole. The rate of intermediate-resistance or resistance to imipenem, cefotaxime, cefepime, chloramphenicol and kanamycin was less than 5%. ERIC-PCR clusters were dispersed and showed high genetic diversity. The results of this study provide data support for the quality and safety of aquatic products in Shanghai.
  • FU Baoshang, JIANG Caiyan, QI Hang, CHEN Yao, WANG Shuchen, JIANG Pengfei
    Food and Fermentation Industries. 2023, 49(4): 258-263. https://doi.org/10.13995/j.cnki.11-1802/ts.031383
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    To investigate the effects of different freeze-drying temperatures on volatile flavor compounds in sea urchins, gas chromatography-ion mobility spectroscopy (GC-IMS) was used to analyze the composition and content changes of volatile flavor compounds in sea urchins at different freeze-drying temperatures (30, 50 and 70 ℃). Results showed that the GC-IMS identified 24 volatile organic compounds from 40 signal peaks in sea urchin samples, including 15 aldehydes, four ketone, four alcohols and one pyrazine compound. With the freeze-dried temperature increasing from 30 ℃ to 70 ℃, the content of aldehydes and pyrazines gradually increased, ketones gradually decreased, and alcohols firstly increased then decreased. Principal component analysis (PCA) showed that there were significant differences among the volatile flavor compounds in sea urchins at different freeze-drying temperatures, and the accumulative contribution rate of the first two principal components reached 96%. These results indicated that GC-IMS could distinguish the volatile flavor compounds in sea urchins at different freeze-drying temperatures. In this study, GC-IMS was used to visually analyze volatile flavor compounds in sea urchins at different freeze-drying temperatures, which provides a reference for the future optimization of processing technology of sea urchins.
  • ZHOU Chunhong, PENG Wenjing
    Food and Fermentation Industries. 2023, 49(4): 264-267. https://doi.org/10.13995/j.cnki.11-1802/ts.030609
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    A ultra-performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS) was established for the simultaneous analysis of 41 pesticides and seven mycotoxins in wine. The samples were purified with QuEChERS, and detected by UPLC-MS/MS. Some compounds were quantified by external standard method. All 48 substances showed good linearity in their linear range, the correlation coefficients were greater than 0.999, The limits of detection ranged from 0.01 μg/kg to 5 μg/kg, and the limits of quantification ranged from 0.05 μg/kg to 17 μg/kg. The average recoveries at three spiked levels of 25, 50 and 80 μg/kg were 79.6%-122.5%, with relative standard deviations(RSD) of 0.21%-6.39% (n=6). Thus, the optimized method has simple, high efficiency, good stability, and it can be widely used in the rapid screening and quantitative detection of multiple drug residues in wine.
  • MAO Yanni, XU Qing, LI Hongquan, NIE Yi, ZHU Jingxuan, LIU Huibing, KANG Cuixin
    Food and Fermentation Industries. 2023, 49(4): 268-273. https://doi.org/10.13995/j.cnki.11-1802/ts.030970
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    An analytical method to monitor fat-soluble vitamins A, D, E, and K1 in infant formula powder had been established which comprised online solid phase extraction (SPE) technique and two-dimensional liquid chromatography. The samples were saponified and purified by SPE column with PLRP-S polymer packing. vitamin A and vitamin E were separated by an ultraviolet detector using a pentafluorophenyl silica gel column as the one-dimensional chromatographic column. vitamin D2, D3, and vitamin K1 were segregated by a diode-array detector when the polycyclic aromatic hydrocarbons column was used as the two-dimensional column. Method validation was carried out and the feasibility of the method was compared with the national food safety standard method. Results showed that all the vitamins exhibited a good linear relationship in the range of the standard curve. The limit of detection (LODs) for vitamin A, vitamin D2, vitamin D3, α-vitamin E, β-vitamin E, δ-vitamin E, γ-vitamin E, and vitamin K1 were 4.0, 1.0, 1.0, 40.0, 40.0, 40.0, 40.0, 4.0 μg/100g, respectively. The limit of quantitation (LOQs) was 10.0 μg/100g for vitamin A and vitamin K1, 2.5 μg/100g for vitamin D2 and vitamin D3, 100.0 μg/100g for α-vitamin E, β-vitamin E, δ-vitamin E, and γ-vitamin E. The recoveries were in the range of 91.23%-107.2% and the relative standard deviation (RSD) ranged from 0.67% to 8.06%. The method is simple, has high sensitivity and good reproducibility, and can be employed perfectly to simultaneously analyze eight fat-soluble vitamins in the infant formula.
  • YANG Shuangxi, MA Xuemei, ZHANG Haihong, MA Hui, WANG Yongrui
    Food and Fermentation Industries. 2023, 49(4): 274-281. https://doi.org/10.13995/j.cnki.11-1802/ts.031806
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    To illuminate the effect of drying methods on the volatile flavor compounds of daylily, three dried daylily samples were obtained by natural drying, hot air drying, and vacuum pulsating drying, separately, and their volatile components were analyzed by electronic nose and headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS). The data gained was further combined with stoichiometric methods for discriminant analysis. Results showed that 49, 40, and 44 volatile compounds were identified from natural drying, hot air drying, and vacuum pulsating drying, respectively, including alcohols, aldehydes, ketones, alkanes, alkenes, esters, acids, and other compounds. In detail, aldehydes (25%) were the main volatile components in natural drying samples. Alkanes (53% and 58%) were the main volatile components in hot air drying and vacuum pulsating drying samples. There were significant differences in the content of the main volatile components of daylily treated by different drying methods. The volatile compounds of daylily samples treated by different drying methods were analyzed by partial least-squares discriminant analysis, odor activity value, and principal component analysis, the results showed that 3-furaldehyde, 3-octen-2-one, hexadecane, and acetic acid were the characteristic flavor substances in natural drying samples, (E)-2-methyl-2-butenal, 3-octen-2-one, and hexadecane were the characteristic flavor substances in hot air drying samples, (E)-2-methyl-2-butenal and β-myrcene were the characteristic flavor substances in vacuum pulsating drying samples. From the perspective of getting good flavor substances, vacuum pulsating drying can obtain better dried daylily, which provides a theoretical basis for the drying process of daylily.
  • XUE Minmin, LIU Fangfang, ZHU Li, WU Haizhi, CHEN Yao, LU Chao
    Food and Fermentation Industries. 2023, 49(4): 282-287. https://doi.org/10.13995/j.cnki.11-1802/ts.032065
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    The content of aluminum in commercial soybean products in Hunan province in 2021 was studied to provide evidence for the supervision and management of relevant departments. The pretreatment technology in GB 5009.268—2016 national standard of food safety for determination of multiple elements in food was optimized, and then the content of aluminum in soybean products was determined by ultra-wave digestion-inductively coupled plasma mass spectrometry. For 1 088 samples collected from 3 categories and 15 subcategories of commercial soybean products in Hunan province in 2021, their aluminum contents were tested and the difference was also analyzed according to existing national limitation standards. The optimized method could effectively determine the content of aluminum in soybean products. The linearity of the standard curve was good in the range of 0-1 000 μg/L and the linear correlation coefficient was 0.999 8. Moreover, the recovery percent and the relative standard deviation (RSD) were 93%-109% and 1.7%-5.2%, respectively, so the method could meet the determination requirements. The mean and the RSD of the aluminum content of 1 088 samples of soybean products were 30.29 and 0.71 mg/kg, respectively. However, there were only two samples that had higher aluminum contents than the limitation standard of 100 mg/kg (dry sample, in Al) of the residual amount of aluminum in soybean products, which was established by GB 2760—2014 national standard of food safety for standards of using food additives. These two samples belonged to two subcategories of dried tofu and tofu skin in non-fermented bean products and had aluminum contents of 155 and 170 mg/kg, respectively. In a word, the overall qualified rate was 99.82%. The safety and health quality of aluminum in soybean products in Hunan province in 2021 were good, but the region difference and the category difference were statistically significant (P<0.05). Meanwhile, the non-fermented bean products in some districts have a certain degree of risk of aluminum pollution, which should be fully valued.
  • YI Yan, LIU Mingdong, JIANG Zijing, JIANG Zhanyue, MA Lixia, YE Deping, HAN Guoquan, ZHOU Lihua
    Food and Fermentation Industries. 2023, 49(4): 288-294. https://doi.org/10.13995/j.cnki.11-1802/ts.032056
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    The adulteration of meat products damages consumers′ trust in food quality and safety, and affects the sound development of the food industry. It has become one of the focuses of global concern. In this paper, the advantages, disadvantages, and application scenarios of the widely used detection technologies based on molecular biology principles are summarized, including qualitative general PCR, relative quantitative real-time PCR, absolute quantitative digital PCR, loop-mediated isothermal amplification for rapid detection, DNA barcoding, high-throughput sequencing, and other new molecular detection technologies. We hope this can provide theoretical reference for researchers of government regulatory authorities and third-party testing institutions.
  • WEN Ruixue, SONG Wei, LUO Zhuoting, SHI Lin, WANG Peng
    Food and Fermentation Industries. 2023, 49(4): 295-303. https://doi.org/10.13995/j.cnki.11-1802/ts.033763
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    Oats are rich in protein, lipids, vitamins, minerals, dietary fiber, and avenanthramides, and have shown benefits in regulating glucose and lipids metabolisms, exhibiting anti-oxidant and anti-inflammatory properties, reconstructing intestinal flora, and enhancing the immunity of the host. Currently, commercial products, including oatmeal, oat flour, oat bran, and oat β-glucan extracts are popular. However, it should be noted that processing technology could significantly affect the nutrient compositions of oat products, resulting in a significant reduction or even loss of comprehensive nutritional quality. The present work focuses on the effects of different processing methods including physical processing, e.g., peeling and thermal processing, as well as biological processing methods, e.g., germination and fermentation on the nutritional components of oats, involving macronutrients, micronutrients, and phytochemicals. This paper extended the discussions on the future market demand and the promising health prospects of sprouted and fermented oats products, to provide theoretical guidance for the comprehensive development and utilization of high-value products of oats and their processing by-products.
  • LIU Xinlu, CHEN Fengqianrui, ZHANG Jiaqi, LI Jiancheng, WANG Pengchao
    Food and Fermentation Industries. 2023, 49(4): 304-311. https://doi.org/10.13995/j.cnki.11-1802/ts.031773
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    Glucosamine (GlcN) forms a chemical compound when the second hydroxyl group of glucose is substituted with an amino group. GlcN has become common in organisms including animals, plants, and microorganisms. It is also a main component of the polysaccharides like chitin and chitosan. GlcN and N-acetylglucosamine (GlcNAc), play an important role in inhibiting inflammation and improving skin moisture, especially in treatment for osteoarthritis. As a result, they have been widely applied in the health care and cosmetics industries. Currently, the main methods for GlcN production involve chemical extraction and enzymatic catalysis which hydrolyzes shells of shrimp or crab. However, these methods can lead to severe environmental pollution, high costs, and low efficiency. With the development of metabolic engineering and synthetic biology, GlcN synthesized by microbial fermentation has the advantages of mild production conditions, high product purity, short production cycle, and fewer regional and seasonal restrictions, which have been widely used. We introduce methods of enhancing the main GlcN pathway and blocking the branch pathway by modifying key enzymes, the application of dynamic regulatory tools of ribozyme and sRNA, and the application of directed evolution strategies of strain genomes in the synthesis of GlcN and GlcNAc. This review summarizes the latest progress and future development prospects of GlcN and GlcNAc production.
  • LI Xiaoyu, CHI Xinyue, WANG Linhui, MA Yongsheng, WEI Bingdong, WANG Lili, ZHANG Huijun, SUN Xiaowen, LI Shibin, LI Jibin, XU Yongping
    Food and Fermentation Industries. 2023, 49(4): 312-317. https://doi.org/10.13995/j.cnki.11-1802/ts.032008
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    Salmonella spp. is one of the most common causes of foodborne disease worldwide. It is well known that the paramount importance of controlling the cross-contamination and biofilm formation by Salmonella spp. for ensuring food safety. At present, it is difficult to effectively remove Salmonella spp. biofilm in the food industry due to the limitations of traditional physical and chemical control measures. Therefore, it is urgent to develop new control and removal strategies for Salmonella spp. biofilm. Recently, bacteriophages have attracted considerable attention as a safe and highly effective natural bacteriostatic agent. Compared with chemical disinfectants, it has outstanding advantages such as strong specificity, fast self-proliferation, high safety and short development time. It has shown great potential in the field of control and removal of biofilm of foodborne pathogens. Included are a review of the components and formation process of Salmonella spp. biofilm, and focuses on the mode of action and the potential application of bacteriophages for the control of Salmonella spp. biofilm, as well as some limitations and future research area to the adoption of bacteriophages are also discussed. In conclusion, this review will provide new technologies and strategies for the effective control of Salmonella spp. biofilm in food processing.
  • DING Jie, LIU Chunyan, HUANG Peng, LI Hongying, TANG Qian, MAO Xiangxue, GAN Junwei, LIU Yaowen, QIN Wen
    Food and Fermentation Industries. 2023, 49(4): 318-327. https://doi.org/10.13995/j.cnki.11-1802/ts.033134
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    In the context of emerging global concerns with the hazards of synthetic plastic packaging, alternative natural biodegradable packaging materials are gaining increasing attention for food packaging applications. The edible coating used as the alternative synthetic plastic packaging in methods for the preservation of fruits and vegetables has been the focus of research over the past decade. This paper reviewed the latest trends in edible coatings applications for fruit and vegetables. The advantages and shortcomings of lipid-based, polysaccharide-based, and protein-based edible coating films for fruit and vegetable preservation were analyzed. It was pointed out that composite edible coatings with the addition of various film-forming substrates and functional binding materials were the future direction of development in this field. On this basis, the mechanism of action of edible coatings was summarized. Future innovations, developments, and applications were discussed to provide research ideas for further improving storage quality and reducing post-harvest losses in post-harvest fruit and vegetable production practices.
  • WANG Jingyi, YUE Chongze, WANG Zhiqiang, WANG Guiying
    Food and Fermentation Industries. 2023, 49(4): 328-334. https://doi.org/10.13995/j.cnki.11-1802/ts.031693
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    With the rapid development of the food industry and the consumers′ increased attention to food quality, the requirement for intelligent packaging that could be used to sense and monitor food quality was on an upward trend. As an important and promising component of intelligent packaging, a time-temperature indicator (TTI) could be used to monitor the freshness of food during its shelf life. This paper summarized the research progress of physical, chemical, enzymatic, microbial, and other TTI in food intelligent packaging and analyzed the limitations of their application in food intelligent packaging and their future development trends. The increasing requirements of consumers for food safety and freshness have resulted in the widespread use of TTI and developed in safe, intelligent, high-precision, low-cost, and pollution-free direction. TTI can be used to monitor food freshness and improve its safety, which can effectively promote the rapid development of food intelligent packaging technology, and has great potential and broad prospects for development.
  • WEI Sifan, ZHU Kunhua, PI Dongkai, HAN Qianyun, NI Yuanying, WEN Xin
    Food and Fermentation Industries. 2023, 49(4): 335-344. https://doi.org/10.13995/j.cnki.11-1802/ts.033815
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    Superheated steam technology is an emerging processing technology. The saturated steam is reheated under a certain pressure so that its temperature exceeds the saturation temperature to become superheated steam, and then the superheated steam is passed into the treatment chamber in direct contact with the material for heat treatment. In recent years, superheated steam technology has been increasingly widely used in the field of food processing. Compared with other thermal processing technologies, superheated steam technology has three major advantages. Firstly, it has higher heat and mass transfer efficiency, which can quickly increase the temperature of food materials, thereby improving processing efficiency. Besides, the treatment process is an oxygen-free environment, which can reduce the quality degradation caused by the oxidation reaction of food in the treatment, and the risk of fire and explosion at high temperatures. Moreover, with higher energy efficiency, the steam can reuse the latent heat of evaporation to save energy after heat treatment, while reducing the environmental pollution caused by exhaust emission. This review focused on the recent studies of the application of superheated steam in food processing, mainly including food drying, roasting, sterilization, stabilization treatment, and starch and protein modification, and the application of superheated steam in other aspects was briefly introduced. At the same time, the application effect, influencing factors, and their impact on product quality were analyzed, and then its advantages and existing problems were discussed. Finally, its future research direction in the field of food processing prospected, to provide a reference for further broadening and in-depth study of the application of superheated steam technology in food processing.
  • ZHOU Qiao, WANG Yuanqing, LI Sha, LI Jianlong, LI Qin, HU Kaidi, LIU Aiping, LIU Shuliang
    Food and Fermentation Industries. 2023, 49(4): 345-352. https://doi.org/10.13995/j.cnki.11-1802/ts.031721
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    Olive pomace (OP) is a solid by-product of olive oil extraction. It contains a lot of water and nutrients such as dietary fiber, olive pomace oil, crude fat, and small amounts of protein. Direct disposal not only causes environmental pollution but also leads to resource waste. OP and its extracts contain various functional components such as phenols, flavonoids, triterpenes, split iridoids, phytosterols, and vitamins, which have functions of antioxidant, antitumor, antibacterial, hypoglycemic, and hypolipidemic, and have a broad prospect of development and application. This review described the main nutritional and bioactive components of OP, and summarized the comprehensive utilization of OP in animal breeding and fermented protein feed, food processing, medicine, cosmetics, and the environment, to provide a reference for the application and in-depth development of OP by-products.