25 March 2023, Volume 49 Issue 6
    

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  • Effect of overexpression of key genes in L-lysine biosynthesis pathway and ε-poly-L-lysine synthase gene on ε-poly-L-lysine production
    ZHANG Chongyang, YANG Hao, ZHU Daojun, LIU Tianyi, WANG Liang, ZHANG Hongjian, ZHANG Jianhua, CHEN Xusheng
    Food and Fermentation Industries. 2023, 49(6): 1-9. https://doi.org/10.13995/j.cnki.11-1802/ts.031337
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    ε-Poly-L-lysine (ε-PL) is a secondary metabolite produced by Streptomyces albulus. It has a wide range of antibacterial activity, which makes it a higher safe new natural food preservative widely used in the food industry. However, there are some problems in the field of ε-PL production, such as difficult breeding of excellent strains. Metabolic engineering is an effective strategy to improve the yield of ε-PL and eventually enhancing its production. However, there were few studies on the key metabolic nodes and regulatory mechanisms of ε-PL biosynthesis. As a result, there is a lack of effective target genes used for metabolic engineering at present. In this study, five key genes involved in L-lysine biosynthesis pathway and the ε-PL synthase gene were picked out based on literatures mining, i.e. pyruvate carboxylase gene(pyc), phosphoenolpyruvate carboxylase gene(ppc), glucose-6-phosphate dehydrogenase gene(zwf), dihydropyridine dicarboxylate synthase gene(dapA), diaminopelate decarboxylase gene(lysA)and ε-PL synthase gene(pls). Overexpressing of these genes in S. albulus WG608 individually, and these parameters such as ε-PL production, the ε-PL production per unit cell and carbon source conversion ratios to were used to evaluate the validity of these genes. The effects of overexpressed strains with target genes were comprehensively investigated on ε-PL production at different levels such as shake flask fermentation, 1 L batch fermentation, and 5 L fed-batch fermentation. The results showed that overexpression of ppc, pyc and pls could effectively promoted the synthesis of ε-PL in S. albulus WG608. In the fed-batch fermentation, the yields of ε-PL in overexpressed strains OE-ppc, OE-pyc and OE-pls were increased by 2.8%, 9.9%, and 16.3%, respectively, compared with the original strain S. albulus WG608. Meanwhile, the ε-PL production per unit cell were increased by 12.7%, 21.8%, and 56.4%, respectively. In addition, glucose conversion ratios were also increased by 12.5%, 9.4%, and 23.0%, respectively, compared with the original strain S. albulus WG608. In order to evaluate the L-lysine utilization capacity of OE-pls, it was found that the yield of ε-PL increased by 81.9% when 4 g/L L-lysine was added at one time during batch fermentation in a 1 L fermenter. Then, the fed-batch fermentation of OE-pls strain was carried out in a 5 L fermenter for 192 h by continuous addition of L-lysine, the yield of ε-PL eventually reached 61.3 g/L. Meanwhile, the results showed that this strategy can not only improve the yield of ε-PL, but also significantly improve the conversion rate of carbon source. It was found that overexpression of pls combined with exogenous addition of L-lysine was an effective strategy to improve the production of ε-PL by S. albulus. The present research is helpful for further genetic manipulation on S. albulus to improve ε-PL production.
  • Promoting effect of Bifidobacterium pseudocatenulatum W112 on immune checkpoint blockade therapy
    LYU Mengxin, WU Jiangtao, ZHAO Jingqi, JIA Longgang, WANG Yanping, GENG Weitao
    Food and Fermentation Industries. 2023, 49(6): 10-17. https://doi.org/10.13995/j.cnki.11-1802/ts.032391
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    In this study, we analyzed the promoting effect of Bifidobacterium pseudocatenulatum W112 on PD-1 antibody immunotherapy. The melanoma mouse model was established by subcutaneous injection of B16-F10 melanoma cells into the back of mice. Then the tumor bearing mice were treated with PD-1 antibody, intragastric administration of B. pseudocatenulatum W112 and their combination. Results showed that intragastric administration of B. pseudocatenulatum W112 increased the tumor inhibition rate in PD-1 antibody treatment, including the increasing of survival rate of mice, infiltration of CD8+T cells in tumor tissues, and the enrichment of interleukin-12 (IL-12) and interferon-γ (IFN-γ) in tumor tissues. The metagenome sequencing analysis of the microbiota in mice feces showed that intragastric administration of B. pseudocatenulatum W112 increased the diversity of mouse intestinal flora, promoted the enrichment of beneficial bacteria and reduced the enrichment of harmful bacteria. This study shows that B. pseudocatenulatum W112 has potential application in promoting immune checkpoint therapy.
  • Effects of co-fermentation on the viable count of probiotics in the fermented milk and the quality of fermented milk
    XIANG Qunran, CUI Shumao, TANG Xin, LIU Xiaoming, MAO Bingyong
    Food and Fermentation Industries. 2023, 49(6): 18-26. https://doi.org/10.13995/j.cnki.11-1802/ts.032160
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    Probiotics are gradually used in fermented milk because of their function of intestinal health improvement. However, as part of probiotics grow slowly in milk and hard to coagulate, the industrialization of probiotic fermented milk is limited. The preparation of probiotic fermented milk can be achieved through the co-fermentation by compound strains, but the high viable count of functional probiotics cannot be guaranteed. Lactobacillus reuteri CCFM1175 and Lactobacillus paracasei CCFM1176 were taken as research objects. Fermented strains suitable for co-fermentation with probiotics based on the changes of pH, acidity and viable count of fermented milk were screened, then probiotic fermented milk was prepared, and the storage characteristics and sensory quality changes were detected. The results showed that through the co-fermentation with Lactobacillus delbrueckii subsp. bulgaricus 5L6, L. reuteri CCFM1175 and L. paracasei CCFM1176 significantly increased the acid production rate and the number of viable bacteria in fermented milk, and the titrated acidity after 12 h of fermentation was (68.17± 0.42) °T and (62.51±0.84) °T, the viable counts were (8.24±0.05) lg CFU/mL and (8.61±0.08) lg CFU/mL, respectively, achieving rapid fermentation and high viable counts. At the same time, the way of co-fermentation effectively improved the post-acidification of the fermented milk, while increase the water holding capacity, and the prepared probiotic fermented milk had good storage characteristics and sensory evaluation. This study solves the problem of slow fermentation of two functional probiotics in milk, and provides a reference for promoting the effective application of functional probiotics in the fermented milk industry.
  • Improving N-acetylglucosamine synthesis ability of Bacillus subtilis by relieving phosphosugar stress
    FANG Jun, HUANG Ziyang, LIU Yanfeng, LI Jianghua, DU Guocheng, LYU Xueqin, LIU Long
    Food and Fermentation Industries. 2023, 49(6): 27-34. https://doi.org/10.13995/j.cnki.11-1802/ts.032274
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    N-acetylglucosamine (GlcNAc) is widely used in the fields of food, nutrition and drugs. In previous studies, our team constructed a chassis cell of Bacillus subtilis with high synthesis efficiency of GlcNAc through metabolic regulation. However, the excessive accumulation of GlcNAc precursor caused phosphosugar stress, which limited the yield of GlcNAc. In this study, the effect of phosphate stress on the transcription level of glcR-ywpJ operon was verified by qRT-PCR; the binding ability between GlcR and PglcR was determined by EMSA. Then, a PglcR-ep mutant library was constructed by error prone PCR, and a high-throughput screening system based on fluorescence detection was designed to identify the key regions of PglcR binding to GlcR. Finally, on the basis of FMIK strain, the key binding regions between PglcR and GlcR were knocked out, and the engineering strain FMIK-m4 was obtained. This strain effectively reduced the concentration of GlcNAc precursor, relieved the secondary growth phenomenon caused by phosphate sugar stress, and increased the yield of GlcNAc in the shake flask to 18.21 g/L.
  • Constipation relief by increasing intestinal acetate level to suppress inflammation using Bifidobacterium bifidum CCFM1167
    LI Yihan, WANG Linlin, ZHAO Jianxin, ZHANG Hao, WANG Gang, CHEN Wei
    Food and Fermentation Industries. 2023, 49(6): 35-41. https://doi.org/10.13995/j.cnki.11-1802/ts.031238
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    Constipation is a common clinical disease whose incidence is increasing year by year. Numerous studies have shown that constipation could be relieved via probiotics intervention. In this study, the relieving effects of three Bifidobacterium strains from different sources were investigated and their possible mitigation pathways were further explored. The mice were intervened with Bifidobacterium strains for four weeks. During this period, a mouse model of constipation was established by treating with loperamide hydrochloride for three weeks. Through the detection of constipation-related indexes of mice, it was determined that Bifidobacterium bifidum CCFM1167 had a better alleviating effect on constipation than other two strains. Furthermore, the constipation-related gastrointestinal regulatory peptides, inflammation-related indicators and short-chain fatty acids (SCFAs) of mice were detected and the correlation between them was further analyzed. The results showed that CCFM1167 increased the content of SCFAs, especially acetate, in feces. Meanwhile, CCFM1167 was able to relieve intestinal inflammation by up-regulating the levels of IL-10 and regulatory T cells. And the reduction of intestinal inflammation was positively correlated with the relief of constipation. It is speculated that CCFM1167 alleviated the loperamide-induced inflammation by increasing the intestinal acetate level, and combined with increasing the water content of feces to relieve constipation-related symptoms.
  • Heterologous expression and optimization of disulfide reductase, and its application in assisting keratinase to degrade feather waste
    ZHANG Baoyu, PENG Zheng, ZHANG Juan, LI Jianghua
    Food and Fermentation Industries. 2023, 49(6): 42-49. https://doi.org/10.13995/j.cnki.11-1802/ts.032344
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    Feather waste rich in keratin is a potential high-quality protein resource, but effective recycling methods are lacking. Keratinase is considered to be a promising method for recycling waste keratin because of its ability to hydrolyze feather waste to produce high-value hydrolysates such as amino acids and peptides. However, the low disulfide reduction activity restricted the hydrolysis efficiency of keratinase on feathers. In this study, disulfide reductase was introduced to reduce the disulfide bond of feather keratin, and the degradation process of feather waste was accelerated by the synergistic action of highly active disulfide reductase and keratinase. First, four disulfide reductases derived from Bacillus subtilis 168 were heterologously expressed in Bacillus subtilis WB600, and their enzymatic properties were characterized. Furthermore, the extracellular expression of the disulfide reductase MsrA was increased by optimizing the signal peptide. Finally, the system for the synergistic degradation of feathers by disulfide reductase and keratinase KerZ1 was optimized, and the soluble proteins and amino acids in the hydrolysate were analyzed. The disulfide reductases AhpC, DLD, MsrA and TrxR were successfully extracellularly expressed with specific activities of 0.53, 1.69, 16.7, and 2.06 U/mg, respectively. When MsrA carried the signal peptide YxkH, the activity of extracellular disulfide reductase increased by 4.2 times. The soluble protein content in the hydrolysate obtained from the degradation of feathers by MsrA+KerZ1 was 3 times than that of KerZ1 alone. The optimized MsrA+KerZ1 degraded 100 g/L duck feather and chicken feather to produce 7 472.33 and 5 589.67 mg/L amino acids in the hydrolysate. In addition, corn plants watered with feather hydrolysate had thicker stems and more developed root systems, indicating that the nutrients in the hydrolysate could significantly promote plant growth. In conclusion, disulfide reductase can accelerate the efficiency of keratinase to degrade feathers, and the synergistic degradation system with keratinase lays a foundation for the efficient recovery of feather waste.
  • Physicochemical properties, in vitro digestion and probiotic fermentation characteristics of polysaccharides from γ-irradiated Schizophyllum commune
    CHENG Yaqing, YIN Chaomin, LI Yuhong, FAN Xiuzhi, YAO Fen, SHI Defang, GAO Hong, HU Guoyuan
    Food and Fermentation Industries. 2023, 49(6): 50-56. https://doi.org/10.13995/j.cnki.11-1802/ts.032036
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    In order to explore the prebiotic potential of polysaccharides from γ-irradiated Schizophyllum commune (ISPG), the physical and chemical properties, in vitro digestion characteristics and proliferation effect on Lactobacillus rhamnosus and Lactobacillus plantarum of ISPG were studied in this work. The results showed that the total sugar content of ISPG was 81.84%. the molecular weight was 17.68 kDa, and glucose was the most abundant monosaccharide. The result of Congo red experiment showed that ISPG had triple helix structure, thus, ISPG might belong to β-glucan. The antioxidant activity experiment in vitro showed that ISPG had a certain antioxidant effect. Both the hydrolysis degree of ISPG in artificial oral fluid and gastrointestinal digestive fluid was less than 6.5%. Moreover, ISPG exerted a certain proliferation effect on L. rhamnosus and L. plantarum, but the proliferation effect was not as effective as FOS. The results showed that ISPG could be a potential new prebiotic and our research would serve as a reference for the product development of S. commune polysaccharides.
  • Structural characteristics, physicochemical properties, and antioxidant activity of oyster polysaccharides
    LIU Liangwei, REN Jie, HOU Juncai, LI Yanan, LU Zhihao, HAN Shuang, LIU Fei, LIU Wenying
    Food and Fermentation Industries. 2023, 49(6): 57-63. https://doi.org/10.13995/j.cnki.11-1802/ts.031936
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    The structural characteristics, thermal stability, rheological properties, and antioxidant activity of oyster polysaccharide (OPS) were studied. The oyster polysaccharide was extracted by enzymatic hydrolysis and Sevage method. The phenol-sulfuric acid method, Coomassie brilliant blue binding method, high performance liquid gel permeation chromatography (HAGPC), PMP derivatized polysaccharide hydrolysate method, scanning electron microscope, and UV-visible and infrared spectroscopy analysis of total sugar content, molecular weight, monosaccharide composition, group composition, microstructure, rheology properties, and antioxidant activity. Results showed that OPS was a heteropolysaccharide with a molecular weight of 623.24 kDa. It was composed of glucose, mannose, ribose, galactose, xylose, arabinose, and fucose, the main glucose with a content of 95.35%, which was produced by β-polysaccharide formed by linking glucose by glycosidic bonds. The microscopic surface of OPS was relatively loose and had a coral-like structure. OPS existed in characteristic groups of carbohydrates, with pyran rings and triple helical structures. The thermogravimetric analysis showed that OPS had good thermal stability. The polysaccharide solution was a shear-thinning pseudoplastic fluid, and the 0.5% (mass fraction) OPS solution had good viscosity. The median inhibitory concentrations (IC50 values) of OPS on DPPH radical, ABTS cationic radical, ferrous ion chelating ability, and hydroxyl radical were 0.36, 2.71, 4.15, and 1.21 mg/mL, respectively. Results provided a basis for further developing the application value of oyster polysaccharides, especially in thickening agents and antioxidants and provided a reference for the comprehensive development and utilization of oyster resources and the promotion of high-value and efficient processing of oysters.
  • Effects of exogenous oxalic acid on fruit softening and cell wall degrading of Fengtang plum
    ZHANG Qin, LIN Xin, PENG Junsen, LUO Dengcan, HUANG Shian, ZHU Shouliang, DONG Xiaoqing
    Food and Fermentation Industries. 2023, 49(6): 64-70. https://doi.org/10.13995/j.cnki.11-1802/ts.030913
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    This study aimed to investigate the effect of exogenous oxalic acid treatment on the softening process of postharvest plum fruit. Fengtang plum was used as material, the fruits were soaked in 5 mmol/L oxalic acid (OA) solution for 10 min, and soaked in distilled water for 10 min as control (CK), and stored at room temperature (25±1) ℃ for 20 days. The changes of fruit firmness, cellulose, protopectin and soluble pectin contents, and the activities of polygalacturonase (PG), pectin methylesterase (PME), cellulase (Cx), β-galactosidase(β-Gal), xyloglucan endotransglucosylase (XET), and α-L-arabinofuranosidase (α-L-Af) were analyzed. Results indicated that exogenous OA treatment could maintain the higher firmness, delay the decline of protopectin and cellulose content and the increase in soluble pectin content, and inhibit the activities of PG, PME, Cx, β-Gal, α-L-Af, and XET in fruits. The fruit firmness was significantly correlated with the content of protopectin, cellulase, and soluble pectin contents, and also correlated with the activities of Cx, β-Gal, XET, and α-L-Af, there was no significant correlation with PME activity (P>0.05). The protopectin and cellulase contents were significantly negatively correlated with the activities of Cx, β-Gal, XET, and α-L-Af. The soluble pectin content was significantly positively correlated with the activities of PG and PME. In conclusion, exogenous OA could delay the softening process of postharvest plum fruits by inhibiting the activity of cell wall degradation enzymes and reducing the degradation of cell wall components, thus prolonging the storage time.
  • Preparation and characterization of salmon (Salmo salar) skin collagen
    YE Tong, HE Jianlin, LI Yushuang, ZHANG Xingkun, GAO Xiyuan, CHEN Junde
    Food and Fermentation Industries. 2023, 49(6): 71-78. https://doi.org/10.13995/j.cnki.11-1802/ts.030497
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    This study aimed to develop a kind of marine-origin collagen from fish skin, which was a by-product of salmon (Salmo salar) processing. The collagen was prepared by acid extraction and purified by salting out and dialysis. Its structure was identified by SDS-PAGE and spectroscopy, based on the physical and chemical properties, rheological properties, functional properties, and cytocompatibility of the collagen were analyzed. The experimental results showed that the salmon fish skin collagen was a typical type I collagen and retained an intact triple helix structure. The thermal denaturation temperature of fish skin collagen was 22.3 ℃, and the emulsification of fish skin collagen (65.91-755.97 m2/g) was higher than that of bovine collagen (28.4-56.2 m2/g) and salamander myosin (0.6-3.38 m2/g), and the emulsification stability (3.50 min) was higher than that of Mongolian bovine collagen (0.8 min) and cobia fish skin collagen (0.2 min), which could be used as an emulsifier for bread production. The foaming property (16.56%-77.79%) was higher than casein (3.95%-10.15%) and rice bran protein concentrate (5.2%-10.03%), and the foam stability(13%) was higher than salamander muscle plasma protein (5%) and bovine hide collagen (10%), which could be used for beer and dairy products production. The relative proliferation rate of MC3T3-E1 cells in 0.4 mg/mL collagen solution was 111.6%, which was better than tilapia skin collagen. Therefore, salmon skin collagen has the development potential to replace the mainstream collagen products in the market.
  • Extraction of Oenanthe javanica polysaccharide and its immune activity of macrophage RAW264.7
    CHENG Lei, CUI Mingxiao, LIU Keyu, LIU Kehai
    Food and Fermentation Industries. 2023, 49(6): 79-85. https://doi.org/10.13995/j.cnki.11-1802/ts.032048
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    Polysaccharide is an important functional component in Oenanthe javanica, and the research on the isolation and activity of this polysaccharide has not been reported. In this study, functional polysaccharide from O. javanica (OJP) were successfully isolated based on ultrasonic-assisted method. Isolation conditions of OJP were optimized using response surface methodology and the activation effects of OJP on macrophage RAW264.7 were investigated. Response surface optimization results showed that the optimal separation conditions of OJP were ultrasonic temperature 83.6 ℃, ultrasonic time 51 min, solid-liquid ratio 1∶29.7(g∶mL), and the extraction yield was 13.81%. Cell experiments showed that OJP could promote the proliferation and NO production of RAW264.7 macrophages and enhance the phagocytic ability of RAW264.7 cells. This study provided a research basis for the development and application of O. javanica polysaccharide.
  • Fresh-keeping effect of pullulan polysaccharide coating treatment on cherry tomato
    FAN Yezhen, LU Ruoxi, SONG Wu, ZHU Hongyan, MIAO Min
    Food and Fermentation Industries. 2023, 49(6): 86-91. https://doi.org/10.13995/j.cnki.11-1802/ts.030389
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    To investigate the effects of different mass concentrations of pullulan polysaccharides on the storage and preservation of tomatoes, cherry tomatoes were treated with 0.005, 0.01, and 0.02 g/mL pullulan polysaccharides to observe the physiological and preservation effects on post-harvest storage of cherry tomatoes. Results showed that compared with the control group, pullulan polysaccharides treatment could effectively reduce the weightlessness rate of the fruit and maintain the fruit hardness. Furthermore, the fruit malondialdehyde content and pectinase activity were maintained at a low level after treatment, resulting in a low degree of peroxidation of the cell plasma membrane and fruit softening. Pullulan polysaccharides could even maintain the content of lycopene in fruit, therefore, it was an effective preservative to maintain the nutritional value of cherry tomatoes and improve the shelf life of fruit.
  • Effects of okra polysaccharide on storage stability of frozen dough
    LIU Kewen, GUAN Erqi, LI Mengmeng, LIU Yuanxiao, BIAN Ke
    Food and Fermentation Industries. 2023, 49(6): 92-97. https://doi.org/10.13995/j.cnki.11-1802/ts.030133
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    The frozen dough has poor origination and steamed bread will have problems, such as poor recovery, cracked skin, and dry core. To reduce the adverse effects of cold storage on the dough, the effects of okra polysaccharide on the rheological properties of dough and the quality of steamed bread during storage were studied. Results showed that okra polysaccharide could increase the viscoelasticity of dough and slow down the decrease of viscoelasticity of dough during cold storage. It could reduce the freezable water content and effectively inhibit the increase of freezable water content during refrigeration. Proper addition of okra polysaccharide could improve the dough initiation, increase the dough air holding rate and steamed bread specific volume, and slow down the hardness and elasticity deterioration of frozen dough steamed bread. According to the experimental results, okra polysaccharides added at 0.5%-1.5% (mass fraction) could improve the quality of frozen dough and enhance its storage stability.
  • Effect of regulation of iron related genes in Escherichia coli on heme synthesis
    LIU Qi, LI Mengmeng, DING Liangliang, ZHANG Xin, WANG Yue, TANG Lei
    Food and Fermentation Industries. 2023, 49(6): 98-104. https://doi.org/10.13995/j.cnki.11-1802/ts.032077
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    Heme is a kind of porphyrin compounds containing iron, which widely exists in animals, plants and microorganisms. Ferrous ion is located in the center of heme and forms a stable conjugate structure with porphyrin ring. Heme has many key biological functions. It participates in a variety of biological processes such as energy metabolism, electron transfer, oxidative stress and signal transduction in cells. Besides, it is also an important biological iron supplement. Therefore, heme has a very wide range of applications in practical production and application. In Escherichia coli, heme is synthesized by C5 pathway through multi-step enzymatic catalytic reaction, which is highly conserved. At present, the research on the regulation of heme synthesis pathway mainly focuses on the upstream of the pathway, indicating that the addition of precursor 5-aminolevulinic acid (ALA) will significantly increase the yield of heme. However, excessive ALA will be toxic to cells, which is not conducive to cell survival and heme synthesis. In addition, the cost of exogenous ALA addition is relatively high. Therefore, we took the last step of heme synthesis pathway, that is, protoporphyrin IX combines with ferrous iron to form heme as the research object, regulated the expression of related genes that might affect this step, and studied the effect of downstream pathway modification on heme synthesis in E. coli. The ferrochelatase gene hemH, iron uptake regulator gene fur and a hemoprotein gene efeB participating in ion transportation were targeted. The heme contents in recombinants, the fur knockout mutant EcoΔfur, the EcoΔfur harboring the plasmid pET28a ligated with hemH (EcoΔfur/pEH), efeB (EcoΔfur/pEE) or both hemH and efeB (EcoΔfur/pEHE) were compared. The overexpression of hemH in EcoΔfur could inhibit heme synthesis. Previous studies have reported that the deletion of fur gene reduced the total iron content in E. coli and hemH overexpression could not promote heme synthesis. In this study the heme synthesis of the recombinant strain EcoΔfur/pEH was inhibited, indicating that there might be a more complicated regulation relation between fur and hemH. EfeB is a dye decolorizing peroxidase (DyP) using heme as cofactor and has specific iron transport function. Overexpression of efeB in fur deficient E. coli alleviated the decrease of heme content caused by fur deletion. Although the heme content of the recombinant strain EcoΔfur/pEE was lower than that of parent strain, the expression of efeB gene showed a positive effect on heme synthesis. Previous studies have shown that co-expression of hemH with hemoprotein gene helps the insertion of heme into the hemoprotein and improves emzyme’s activity. In this study, the co-overexpression of hemH and efeB also increased heme content significantly in EcoΔfur/pEHE, about 1.72 time that of the original strain E. coli BL21 (DE3). The results of this study provide some basic information of ion related hemH, fur and efeB genes on heme synthesis in E. coli, however further relationship among these three genes should be investigated in detail. The insertion of ion into protoporphyrin IX to form heme will not only be benefit for heme fermentation, but also be useful to produce the recombinant hemoproteins with high biological activities.
  • Properties of the nanocellulose from Rosa sterilis cellulose and their effects on properties of the soybean protein isolate film
    HU Wenjin, CHEN Xiangyu, SUN Xue, BI Huimin, FAN Fangyu
    Food and Fermentation Industries. 2023, 49(6): 105-110. https://doi.org/10.13995/j.cnki.11-1802/ts.030533
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    The nanocellulose from the Rosa sterilis residues (RSC-NCC) was prepared by the sulfuric acid hydrolysis method. The properties of RSC-NCC were studied by scanning electron microscopy (SEM), transmission electron microscopy (TEM), X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR), and differential scanning calorimetry (DSC). Meanwhile, the effect of RSC-NCC on the properties of soybean protein isolate (SPI) film was studied, and the microstructure of RSC-NCC/SPI film was analyzed by SEM, DSC, FTIR, and XRD. Results indicated that RSC-NSS had a diameter of about 10 nm and a length of about 500 nm, high crystallinity, and 100 ℃ of melting temperature, and retained the basic chemical structure of cellulose. The addition of RSC-NCC reduced the permeability and enhanced the mechanical properties of SPI film. SEM, DSC, FTIR, and XRD analysis showed that RSC-NCC and SPI had good compatibility, and the structure compactness and stability of the film were improved.
  • Ameliorative effect and mechanism of durian shell polysaccharide on dextran sodium sulfate-induced colitis in mice
    GUAN Guoqiang, WANG Yuhui, XU Xiaotian, DUAN Xiaoqun
    Food and Fermentation Industries. 2023, 49(6): 111-119. https://doi.org/10.13995/j.cnki.11-1802/ts.034086
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    This paper used dextran sodium sulfate (DSS) to establish a mouse model of ulcerative colitis, which was intervened with mesalazine [200 mg/(kg·d)] and durian shell polysaccharide [250 mg/(kg·d), 500 mg/(kg·d), 1 000 mg/(kg·d)] to detect changes in body weight, disease activity index (DAI), and colon length in mice. Myeloperoxidase (MPO) activity in colonic tissue was determined by using an MPO kit. Inflammatory cytokines were evaluated by ELISA. The histopathological changes of the colon were observed by HE staining, and the protective effect of durian shell polysaccharide on ulcerative colitis in mice and its mechanism of action were comprehensively evaluated. Compared with the DSS group, mice in the durian shell polysaccharide high-dose intervention group had increased body weight and colon length, decreased DAI and colon weight, significantly lowered expression levels of pro-inflammatory factors (P<0.01), and significantly lowered inflammatory marker MPO (P<0.01). Compared with the model group, the expression levels of ZO-1, occludin, claudin-7, and E-cadherin in the intestinal tissue of mice in the durian shell polysaccharide group showed a dose-dependent increase (P<0.05) and a dose-dependent decrease (P<0.05) in the expression level of N-cadherin protein, and the colonic epithelial structure was improved. In a cellular model, durian shell polysaccharide repaired mucosal damage and reduced intestinal inflammation by upregulating E-cadherin protein expression levels and downregulating N-cadherin protein expression levels. Durian shell polysaccharide improves DSS-induced intestinal mucosal injury in mice and TNF-α-induced epithelial barrier dysfunction in Caco-2 cells and has good protective effects against ulcerative colitis.
  • Effects of different irradiation doses on volatile compounds in chicken breast
    ZHANG Yueyan, FENG Tao, QI Wenyuan, KONG Qiulian, WANG Haihong, ZHUANG Haining, WANG Liang
    Food and Fermentation Industries. 2023, 49(6): 120-125. https://doi.org/10.13995/j.cnki.11-1802/ts.030964
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    To investigate the effect of electron beam irradiation on the odor of chicken breast, volatile compounds in chicken breast at different doses of irradiation were detected and analyzed. The volatile compounds in the irradiated chicken breasts at different doses were analyzed by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS), and sensory evaluation was performed on the irradiated chicken breasts, combined with partial least squares regression analysis (PLSR) for the content of volatile compounds. Eighteen aroma compounds with odor activity value (OAV) greater than 1 were detected, with the most significant effect of 2 kGy dose irradiation on volatile compounds in chicken breast meat. Characteristic compounds that contributed significantly to the fruity, musty, greasy, chicken flavor, and paint flavor of chicken breast meat were identified. The sensory evaluation scores combined with the OAV values of the volatile compounds indicated that trans-2-octenal, 1-octen-3-ol, nonanal, and 3-hydroxy-2-butanone may be the characteristic compounds for irradiated chicken breasts generating irradiated off-flavors.
  • Effects of biological deodorization on fishy substances and microstructure of Carassius auratus gibelio
    CHEN Zhenzhen, ZENG Huan, TAO Ningping
    Food and Fermentation Industries. 2023, 49(6): 126-134. https://doi.org/10.13995/j.cnki.11-1802/ts.030340
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    To improve the fishy flavor of Carassius auratus gibelio, Carassius auratus gibelio was deodorized by Lactobacillus plantarum, yeast, and their combination, sensory evaluation, electronic nose combined with monolithic material sorptive extraction-gas chromatography-mass spectrometry were used to analyze the deodorization effect of different microbial fermentation on Carassius auratus gibelio and the changes of volatile flavor components. The effects of different biological deodorization treatments on the microstructure of Carassius auratus gibelio were analyzed by scanning electron microscope. Results showed that compared with the control without deodorization, the fishy substances such as hexanal, (E)-2-octenal, (E, E) -2,4-heptadienal, 1-octen-3-alcohol, and 2-ethylfuran were not detected in each treatment group, and the contents of octanal, decanal, and 1-penten-3-alcohol decreased significantly (P<0.05). At the same time, esters such as ethylacetate were produced in each treatment group, which gave fish a unique fat flavor and promoted the formation of good flavor. Different biological deodorization treatments had different effects on the microstructure of Carassius auratus gibelio. The effect of Lactobacillus plantarum treatment on the muscle fiber structure of crucian carp was relatively small. This treatment could keep the muscle fiber bundle structure intact and the texture clear. Comprehensive analysis showed that the Lactobacillus plantarum fermentation method was more suitable for Carassius auratus to deodorize, effectively improved the flavor, retained nutritional value, and had a certain commercial prospect.
  • Immobilization of phospholipase A1 on polydopamine nanoparticles and its application for camellia oil degumming
    FENG Fangfang, WU Cuiling, HOU Zhigang
    Food and Fermentation Industries. 2023, 49(6): 135-142. https://doi.org/10.13995/j.cnki.11-1802/ts.032237
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    PDANPs(polydopamine nanoparticles) were prepared by oxidative self-polymerization of dopamine and used as a support for Lecitase® Ultra immobilization. Enzyme activity recovery(71.2%)and immobilization efficiency (78.2%) were obtained with immobilization time of 9 h and enzyme dosage of 0.15 mL/mg. The characterizations of PDANPs and immobilized enzyme (PDANPs@Lecitase® Ultra) by transmission electron microscopy, Fourier transform infrared spectroscopy and X-ray photoelectron spectroscopy showed that nano-sized PDANPs were prepared, and Lecitase® Ultra was successfully immobilized on PDANPs. Compared with free Lecitase® Ultra, the optimum pH of PDANPs@Lecitase® Ultra increased by one unit, and optimum temperature was 5 ℃ higher. In addition, the thermal stability and storage stability were significantly improved. When PDANPs@Lecitase® Ultra was applied in camellia oil degumming, phosphorus content of the degummed oil can be reduced to less than 5 mg/kg under optimal conditions. In addition, PDANPs@Lecitase® Ultra still retained 57.6% of initial enzyme activity after 10 cycles, indicating that PDANPs@Lecitase® Ultra has a good industrial application prospect in oil degumming.
  • Enhancement of dipeptides AQ, SQ, and IQ on the resistance of GES-1 cells to alcohol damage
    LI Mingliang, XU Jinzhen, FENG Zhiyuan, LI Yiguang, ZHANG Zhuoran, LIU Dan, FANG Lei, LIAO Qun, LIU Wenying, LIU Wenjun
    Food and Fermentation Industries. 2023, 49(6): 143-148. https://doi.org/10.13995/j.cnki.11-1802/ts.032471
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    Some food-derived dipeptides have good absorption properties as well as physiological activities, which have powerful application prospects in the development of functional foods. To elucidate the role of dipeptides AQ, SQ, and IQ in enhancing the resistance of GES-1 cells to alcohol damage. Firstly, GES-1 cells were pretreated with dipeptide for 24 h, after which a cell injury model was established using alcohol; whether the model was established by detecting cell survival rate and lactate dehydrogenase release from cells, and the ameliorative effect of dipeptide on cellular oxidative stress was evaluated by detecting intracellular ROS content, antioxidant enzyme activity and oxidative damage marker content. The repair effect of dipeptides on cellular tight junctions was evaluated by detecting the protein expression levels of intracellular tight junction proteins as well as related damage markers. The results showed that the dipeptide could reduce the oxidative stress condition of cells and the expression of damage markers, thus increase the expression level of tight junction proteins. This study demonstrated that the above-mentioned dipeptides can enhance the ability of GES-1 cells to resist alcohol damage, and have certain application value and potential in repairing alcoholic gastric mucosal damage and protecting gastric mucosal barrier function.
  • Preparation and evaluation of slow-releasing chlorine dioxide preservative on longan
    DENG Hao, ZHANG Ronghu, WU Guang, DUAN Zhouwei, XIE Hui, YIN Qingchun
    Food and Fermentation Industries. 2023, 49(6): 149-155. https://doi.org/10.13995/j.cnki.11-1802/ts.030945
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    Longan is easy to deteriorate after harvest by browning. In this study, a new automatic slow-releasing chlorine dioxide (ClO2) preservative was optimized. Subsequently, the comprehensive fresh-keeping effects on longan were evaluated by principal components analysis (PCA) and mathematical models. Results showed that after a single factor and orthogonal experimental optimization, the best slow-releasing ClO2 preservative was as follows: sodium chlorite∶tartaric acid∶silica∶diatomite=3∶1∶0.5∶0.5. The release time of ClO2 reached more than 240 h at 5-25 ℃, showing outstanding stability. Then, 0.3, 0.6, and 1.2 g slow-releasing ClO2 preservatives were compared. It was found that the color index lightness (L*) value was significantly increased by 10.7% (P<0.05), while a*, b*, and color contribution index (CCI) decreased by 19.6%, 17.2%, and 12.2% respectively, showing the best browning inhibition effect. Meanwhile, the hardness and soluble solids (TSS) were significantly decreased by 19.3% and 11.6% (P<0.05). PCA demonstrated that the two principal components could represent 71.795% of the information of all six quality indicators, and the preservation effect was ranked by the established mathematical models: 1.2 g>0.6 g>0.3 g>CK. In addition, the comprehensive score of longan treated with 1.2 g slow-releasing ClO2 preservative remained below the critical value (zero) during 9 days of storage, which verified the best browning inhabitation and preservation effect again.
  • Antibacterial mechanism of cinnamon essential oil against Pseudomonas deceptionensis CM2 isolated from chicken meat
    LI Bo, ZHENG Kaixi, MA Yunfang, XIANG Qisen
    Food and Fermentation Industries. 2023, 49(6): 156-161. https://doi.org/10.13995/j.cnki.11-1802/ts.031587
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    Pseudomonas spp. are recognized as the specific spoilage microorganisms of meat and meat products. It is of great importance to search the safe and efficient natural food preservatives to ensure meat safety. In this work, the minimum inhibitory concentration of cinnamon essential oil against the Pseudomonas deceptionensis CM2 isolated from spoilage chicken was determined by microbroth dilution method. The antibacterial mechanisms of cinnamon essential oil were studied by measuring the cell membrane integrity, cell membrane potential, and intracellular reactive oxygen species level. The results showed that cinnamon essential oil exhibited strong antibacterial activity against P. deceptionensis CM2 with the minimum inhibitory concentration of 0.156 μL/mL. After being treated with cinnamon essential oil at 0.156 μL/mL for 4 h, the extracellular nucleic acids and proteins concentrations were increased by 13.5- and 4.7-fold (P<0.05) as high as that of the control. The fluorescent intensities of propidium iodide and N-phenyl-1-naphthylamine value of P. deceptionensis CM2 cells were increased by 32.6% and 51.9% (P<0.05), respectively. The membrane potential and intracellular reactive oxygen species level of P. deceptionensis CM2 cells were increased by 2.8-fold and 45.0% (P<0.05), respectively. In summary, cinnamon essential oil can effectively inactivate P. deceptionensis CM2 cells, which may be related to the disruption of cell membrane structure and function, and the induction of oxidative damage. The results provide a scientific basis for the practical application of cinnamon essential oil in food preservation.
  • Solid-state fermentation to Pu-erh big leaf tea with Eurotium cristatum SP-5 to produce pectinase
    YUE Yanchao, YANG Yunjuan, HAO Dahai, HUANG Zunxi, TANG Xianghua
    Food and Fermentation Industries. 2023, 49(6): 162-169. https://doi.org/10.13995/j.cnki.11-1802/ts.031971
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    In the BIOLOG system, 75 kinds of carbon sources were used for Eurotium cristatum SP-5 to screen the new enzyme species. The available carbon sources were screened out through chromogenic reactions. The polymeric substrates were designed based on the carbon source structure, which could be used in the induction culture of E. cristatum for directing enzyme production. E. cristatum SP-5 was used for solid-state fermentation to produce pectinase. The results showed that pectin, xylan, and cellulose were used as carbon sources to culture SP-5, and its colony morphology grew well. Based on the pectinase induced by SP-5 with pectin, solid-state fermentation was used to produce the enzyme by SP-5 with Pu-erh big leaf tea of Yunnan, and its enzymatic dynamics were analyzed. The experiments showed that E. cristatum SP-5 grew best in the pectin medium and had the highest pectinase activity in tea medium with 20% water content, reaching 12.5 U/g. The optimum reaction temperature and pH of pectinase from SP-5 were 50 ℃ and 3.5, respectively. The half-life of pectinase's heat and acid resistance was 30.28 min at 80 ℃ and 15.3 min at pH 2.0. The Km of SP-5 pectinase was 1.21 mg/mL, and the maximum reaction rate vmax was 6.15 μmol/(U·min). Metal ion magnesium, copper, iron, calcium, potassium, and silver ions have inhibitory effects on pectinase.
  • Application of modified atmosphere packaging technology on fresh-cut Cistanche deserticolam preservation
    LU Fan, LI Hongye, YIN Beibei, LIU Qingzhu, LIANG Jiarui, GUO Limin, YANG Fan, WU Bin
    Food and Fermentation Industries. 2023, 49(6): 170-178. https://doi.org/10.13995/j.cnki.11-1802/ts.030702
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    For the problems of browning and quality deterioration of fresh cut Cistanche deserticola, in this research, Cistanche deserticola of Xinjiang was used as experimental material and treated with modified atmosphere packaging (4%O2+2%CO2+94%N2, 4%O2+4%CO2+92%N2, and 4%O2+6%CO2+90%N2) at (4±0.5) ℃. The parameters, including the L* value, ΔE, browning degree, hardness, moisture content, respiratory intensity, vitamin C content, total phenol content, and total bacterial count were used to evaluate the effects of modified atmosphere packaging on browning and storage quality of fresh-cut Cistanche deserticola. Results showed that all the modified atmosphere packaging could effectively inhibit browning and quality deterioration of Cistanche deserticola during storage. The optimal modified atmosphere packaging was the 4%O2+6%CO2+90%N2, which could effectively inhibit the activities of polyphenol oxidase (PPO) and peroxidase (POD) and delay the browning of Cistanche deserticola during storage (P<0.05). In addition, the respiratory intensity was inhibited and the decreases in water content, vitamin C, as well as total phenol contents, were significantly delayed (P<0.05). Furthermore, the weightlessness rate and total bacterial count were effectively inhibited by 4%O2+6%CO2+90%N2 modified atmosphere packaging, the storage period was extended to 8 days using this method. In conclusion, these results demonstrated that the storage quality of fresh-cut Cistanche deserticola could be effectively maintained by the treatment of 4%O2+6%CO2+90%N2 under low-temperature conditions. This study could provide a theoretical basis for the study of postharvest storage and transportation technology of fresh-cut Cistanche deserticola.
  • Microbial community structure and flavor analysis of Tibetan yak cheese
    LU Haoze, LYU Jiawei, YANG Fan, ZHANG Yangming, WANG Yanling, CHEN Lu, ZHANG Jingjing, ZHANG Fengjie, XUE Jie, XUE Bei
    Food and Fermentation Industries. 2023, 49(6): 179-185. https://doi.org/10.13995/j.cnki.11-1802/ts.032261
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    To find out the microorganisms that have important impact on the flavor compounds of Tibetan yak cheese, high-throughput sequencing was used to analyze the microbial community diversity of the samples, and headspace solid-phase microextraction and gas chromatography-mass spectrometry(HS-SPME-GC-MS) to determine its volatile flavor substance. The results showed that the dominant bacterial genera in Tibetan yak cheese are Lactococcus, Lactobacillus, Acetobacter, Leuconostoc, etc. The dominant fungal genera are Geotrichum, unclassified-f-Dipodascaceae, Tausonia, Pichia, etc. And the dominant genera in Tibetan yak cheese were different in different regions. A total of 43 volatile components are detected in Tibetan yak cheese, among which the main flavor substances were hexanal, heptanal, octanal, nonanal, decanal, 2-nonanone, ethyl hexanoate, ethyl octanoate, 1-heptanol, 2,3-butanediol, etc. Lactococcus, Lactobacillus, Kluyveromyces, Geotrichum and Pichia were microorganisms with high correlation with flavor substances, which might have an important impact on the flavor of Tibetan yak cheese. This study explored the microbial community structure and volatile flavor components of Tibetan yak cheese, and analyzed the relationship between microorganisms and flavor compounds, providing a theoretical basis for improving the flavor of Tibetan yak cheese.
  • Identification, virulence genes, and antibiotic resistance of Cronobacter spp. in imported food from Xishuangbanna, Yunnan
    ZHANG Xi, CHEN Yun, LYU Tingbao, GUAN Dingru, LI Wei, YANG Lingchun, ZHU Renjun, HU Yongjin
    Food and Fermentation Industries. 2023, 49(6): 186-192. https://doi.org/10.13995/j.cnki.11-1802/ts.031880
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    In order to understand the contamination status, virulence gene profile and antimicrobial resistance of Cronobacter spp. in imported food from Xishuangbanna, Yunnan, this study used VITEK 2 compact system and 16S rDNA sequencing to isolate and identify Cronobacter spp., amplified four virulence genes by PCR, and performed the antibiotic susceptibility test of 14 antibiotics by Kirby Bauer Method. And whole genome sequencing was performed for strain BQ10. The results showed that 2.91% (5/172) of the samples were contaminated with Cronobacter spp., and the carriage rate of virulence genes ompX, cpa, and hly was 100%, and none of the sip was detected. isolates were most resistant to cefothiophene (CFT), with a resistance rate of 69.23% (9/13), they were generally sensitive to antibiotics such as ampicillin, amoxicillin, ticarcillin, imipenem, and ciprofloxacin, and no multi-antibiotic resistant strains were found. Whole genome sequencing showed that the genome size of BQ10 was 4.75 Mb, the GC content was 54.69%, and the sequence type was ST431. A variety of virulence genes and antibiotic resistance genes were predicted by VFDB and CARD. The results of this study provide reference for the risk assessment, early warning and relevant prevention and control measures of foodborne pathogens in imported food from Xishuangbanna.
  • Correlation analysis between bacterial diversity and taste quality of vegetables Zha-Chili in Qianjiang region
    XIE Yun, LI Yueqi, WANG Yurong, GUO Zhuang, WANG Ting, YANG Ying, ZHAO Huijun
    Food and Fermentation Industries. 2023, 49(6): 193-200. https://doi.org/10.13995/j.cnki.11-1802/ts.032023
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    Vegetables Zha-Chili is the mixed fermented food which takes corn as raw material and add vegetables such as pepper or lotus root. In this study, Illumina MiSeq high-throughput sequencing was used to analyze the bacterial diversity of vegetables Zha-Chili in Qianjiang region, and electronic tongue technology was used to analyze the taste quality of vegetables Zha-Chili. The results showed that Firmicutes (97.99%) and Proteobacteria (1.40%) were the dominant bacteria phylum of Zha-Chili, Firmicutes (72.09%), Actinobacteria (18.78%) and Proteobacteria (8.82%) were the dominant bacteria phylum of lotus root Zha in Qianjiang region, obvious difference in Firmicutes and Proteobacteria (P<0.05), significant difference in Actinobacteria(P<0.01) of dominant bacteria groups were observed between Zha-Chili and lotus root Zha. Lactobacillus (95.58%) and Pediococcus (1.52%) were the dominant bacteria genus of Zha-Chili, Lactobacillus (49.37%), Staphylococcus (11.19%), Thermophilus (9.44%), Corynebacterium (8.32%) and Weissella (5.21%) were the dominant bacteria genus of lotus root Zha. Significant difference in Lactobacillus and Staphylococcus (P<0.05) were observed between Zha-Chili and lotus root Zha. Based on weighted UniFrac distance of operational taxonomic units, some differences showed in bacterial community structure among vegetable Zha-Chili with different raw materials, compared with the Zha-Chili, significant different showed in lotus root Zha. The results of electronic tongue showed that there was no significant difference in the relative intensity of each taste between Zha-Chili and lotus root Zha. Compared with Zha-Chili, lotus root Zha samples had obvious differences in sour and salty indexes. There were many kinds of lactic acid bacteria in vegetable samples, however, there was no significant difference in abundance and diversity (P>0.05). Procrustes analysis showed that there was a very significant correlation between the dominant bacteria genus and their taste quality (P<0.001). The results showed that there were abundant bacterial community structure of vegetables Zha-Chili in Qianjiang region, which had an important impact on its taste quality.
  • Analysis of fungal diversity and cross-contamination during slaughtering of mutton sheep in Yili, Xinjiang
    ZHANG Haowei, LI Yuhui, WANG Ting, LU Shiling, LIU Chengjiang
    Food and Fermentation Industries. 2023, 49(6): 201-209. https://doi.org/10.13995/j.cnki.11-1802/ts.032267
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    Fungus is one of main factors causing spoilage and waste in meat products. In order to clarify the distribution, community composition and cross-contamination of fungi during slaughtering and processing of mutton sheep in Yili, Xinjiang, single-molecule real-time sequencing technology was used to compare the composition of fungal community in each processing link, and to analyze the similarity of community structure. The results showed that eight phyla, 28 classes, 58 orders, 109 families, 200 genera, and 269 species were identified by the analysis of fungal community, among which the dominant fungi at the phylum level were Ascomycota (61.15%), at genus level was Debaryomyces (26.77%), and at species level was Debaryomyces subglobosus (26.77%). Cross-contamination exists between the following samples: sheep entering the fence and slaughtering area; matured carcasses, meat cuts, operating area, cutting room knives, cutting boards, cutting room staff hands, cutting room staff skirts and slaughterhouse environment; matured room environment and segmentation room environment. By analyzing the fungal contamination during slaughtering and processing, this study can provide reference for related enterprises to prevent and control fungal cross-contamination.
  • Flavors of sufu fermented by Baijiu with different aroma types
    ZHANG Renhu, ZHOU Chongchan, WU Qian, SUN Wenjia, CHEN Zhiwei, WANG Xianbin
    Food and Fermentation Industries. 2023, 49(6): 210-214. https://doi.org/10.13995/j.cnki.11-1802/ts.032057
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    To compare and analyze the flavor characteristics and volatile components of sufu fermented by Baijiu with different aroma-types as raw materials, sensory scoring, comprehensive two-dimensional gas chromatography-mass spectrometry, and principal component analysis were used. The results revealed that the rice flavor sample performed the best sensory comprehensive evaluation of sufu fermented with six different flavor Baijius, while the sauce flavor sample performed the worst. A total of 125 flavor substances were identified from six types of sufu, including 79 in Luzhou-flavor Baijiu-brewed sufu, 73 in sauce-flavored sufu, 61 in light-flavored sufu, 79 in Laobaigan-flavored sufu, 64 in Feng-flavored sufu, and 77 in rice-flavored sufu. Luzhou-flavored sufu contained the most types of esters and phenolic compounds; the sauce-flavored sufu contained the most types of aldehydes and pyran compounds; and the Laobaigan-flavored sufu contained the most types of ketones; the rice-flavored sufu not only had the most types of alcohol compounds, but also had the highest content of various flavor substances (except phenols), with a total content of 135.18 μg/g, followed by a light fragrance type with a total content of 81.95 μg/g, and the total content of other sufu was 6.59-16.60 μg/g. The research findings provide basic data for sufu research and development, as well as a reference for the development of high-quality sufu.
  • Effect of black rice spent grain on quality and functional character of bread
    WANG Xu, ZHU Yu, AI Peng, HANG Hua, WANG Changbao
    Food and Fermentation Industries. 2023, 49(6): 215-220. https://doi.org/10.13995/j.cnki.11-1802/ts.032086
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    The bread was prepared with the black rice spent grain. The effects of the additions of black rice spent grain on bread quality were explored for the sensory evaluation and bread measurement index of bread. According to in vitro experiments, the effects of black rice spent grain were analyzed for the antioxidant and in vitro digestive property of bread. The results showed that the different black rice spent grain additions of bread had significant effects on the specific volume, color quality, texture and sensory. The total phenol contents (14%-28%), DPPH radical scavenging rates (40.8%-52.5%) and ABTS cation radical scavenging rates (16.8%-53.9%) of bread enhanced significantly with the increase of added black rice spent grain, which indicated that it could evidently improve the antioxidant activities of bread. In addition, the black rice spent grain addition in bread could reduce the contents of rapid digestion starch and slow digestion starch and increase the resistant starch content, which suggested that it could significantly degrade the digestibility in vitro of bread and be suitable to prepare the resistant starch products.
  • Effects of modification on physicochemical properties and structure of insoluble dietary fiber from persimmon pomace
    WANG Wenjun, ZHOU Ning, HAN Dongjing, WANG Zhihua, ZHOU Chunyang, LIU Guoqing
    Food and Fermentation Industries. 2023, 49(6): 221-226. https://doi.org/10.13995/j.cnki.11-1802/ts.030431
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    In this study, the modification of persimmon pomace insoluble dietary fiber (IDF) was carried out by the compound enzyme method and alkaline hydrogen peroxide method, and the physicochemical properties and microstructure of IDF were compared before and after modification. Results showed that the two modification methods could improve the water-holding capacity, swelling capacity, nitrite adsorption, and cation exchange capacity of IDF. Among them, the water holding capacity of IDF modified by the alkaline hydrogen peroxide method could reach 6.84 g/g and the cation exchange capacity could reach 0.36 mmol/g. The modified IDF had a loose structure and increasing cracks. XRD results showed that the modification did not change the crystal configuration of IDF, which still retained the typical cellulose structure. FT-IR results showed that the main functional groups did not change significantly before and after modification. The characteristic absorption peak and position did not change, but the intensity decreased. In general, the modification effect of the alkaline hydrogen peroxide method was better than the compound enzyme method, which could be used as an excellent method to modify the insoluble dietary fiber of persimmon pomace, so as to improve the comprehensive utilization rate of persimmon pomace and develop new products in the food industry.
  • Effects of different kinds of fat substitutes on gel quality characteristics of yak meat surimi
    MAO Yun, ZHOU Yuyu, LIU Jingya, CHEN Lianhong, WANG Lina, CAI Zijian, WANG Linlin
    Food and Fermentation Industries. 2023, 49(6): 227-234. https://doi.org/10.13995/j.cnki.11-1802/ts.030443
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    In this paper, the effects of flaxseed gum, konjac gum, inulin, soybean protein, collagen, and whey protein on the texture, emulsifying stability, and sensory evaluation of yak meat surimi were studied. Results showed that the soybean protein with the additional amount of 14.5% was the best among the fat substitutes of protein, which could increase the moisture content of yak meat surimi and significantly improve the pH, rheology, and hardness (P<0.01). Among the fat substitutes of carbohydrates, 3% inulin was the best, which could improve the rheological property, oil retention, hardness, and chewiness of yak meat surimi. However, the former would significantly reduce the color, cohesiveness, and sensory quality of yak meat batter, while the latter had no adverse effects on yak meat batter. Therefore, 3% inulin is more suitable as a fat substitute for yak meat batter.
  • Comparative analysis of bacterial community and gene function between sour porridge from Hequ and Wuyuan
    ZHANG Qing, SHI Jinghong
    Food and Fermentation Industries. 2023, 49(6): 235-240. https://doi.org/10.13995/j.cnki.11-1802/ts.032385
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    In this study, MiSeq high-throughput sequencing was used to analyze the bacterial community structure of the sour porridge from Hequ and Wuyuan regions and to explore the correlation between the dominant bacterial genera and predict the bacterial gene functions. Results showed that the abundance and diversity of bacteria were significantly higher in Wuyuan sour porridge than that in Hequ sour porridge. All sour porridge samples contained two dominant bacterial phyla, Firmicutes (75.85%) and Proteobacteria (23.31%), and 12 dominant bacterial genera, Lactobacillus (41.95%), Acetobacter (14.10%), Bacillus (6.72%), Clostridium (6.69%), and Pediococcus (5.36%), etc., with a cumulative relative content of 59.19% of lactic acid bacteria. There were significant differences in the contents of Acetobacter and Weissella in the two regional sour porridge samples. The correlation analysis showed that, except for the significant negative correlation between Lactobacillus and Enterococcus, the positive correlation between Clostridium and Weissella, Lactococcus with Acetobacter and Enterococcus, also, Aeromonas and Enterococcus was significant (P<0.01). The gene function prediction results showed higher expression of bacterial gene functions in replication, recombination and repair, amino acid transport and metabolism and translation, ribosomal structure, and biogenesis in the two regions of sour porridge, with significant differences (P<0.01) in replication, recombination and repair ,and translation, ribosomal structure and biogenesis functions, and all of them were higher in the expression of Wuyuan sour porridge bacterial flora than that of Hequ sour porridge. Thus, there were some differences in the bacterial taxa and structure of Hequ and Wuyuan sour porridge.
  • Effect of low voltage electrostatic field on physiological quality of strawberry damaged by vibration under low temperature storage
    XU Chun, ZHANG Xiaoying, WANG Jun
    Food and Fermentation Industries. 2023, 49(6): 241-246. https://doi.org/10.13995/j.cnki.11-1802/ts.030805
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    To explore the effect of low voltage electrostatic field (LVEF) on strawberry fruit quality after vibration injury, the strawberry was taken as the experimental object, PSD random vibration parameters were designed. Strawberry was placed on the vibration test bed for transportation simulation. The strawberry was vibrated for 1 h to simulate road transportation for 10 h. After vibration, the strawberry was placed in the LVEF environment of (4 ±1) ℃ and 85%-95% relative humidity, and the relevant indexes were measured. Results showed that LVEF treatment could better maintain the quality characteristics of strawberry fruit damaged by vibration. After 5 days of storage, the firmness of strawberries treated with LVEF increased by 21%, the weight loss rate decreased by 20%, and the relative conductivity decreased by 41% compared with the control group. Meanwhile, LVEF treatment effectively alleviated the loss of nutrients such as soluble solids and ascorbic acid content. In addition, LVEF treatment effectively controlled the respiratory intensity of injured strawberries, significantly inhibited the degree of cell membrane lipid peroxidation, and effectively protected the integrity of cell membrane structure. LVEF is an effective method to maintain the quality of strawberries after vibration, the results provide a reference for the transportation and storage of strawberries.
  • Effect of oxidized konjac glucomannan on dough properties and bread quality
    TIAN Hongmei, XIE Yong, LONG Mingxiu, CHEN Zhaojun, LIU Xiong
    Food and Fermentation Industries. 2023, 49(6): 247-253. https://doi.org/10.13995/j.cnki.11-1802/ts.030487
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    Oxidized konjac glucomannan (OKGM) with different degrees of substitution was prepared by microwave-assisted ozone oxidation method, which was added to wheat flour to prepare dough and bread. Meanwhile, the effects of OKGM (OKGM-20, 40, 100) on dough quality, stretching, dynamic rheology, and bread quality were investigated. Results showed that OKGM could improve the quality and tensile properties of wheat flour to a certain extent. Compared with the blank group, OKGM significantly increased the water absorption of flour and reduced the setback value. The dough with OKGM-40 had the lowest weakening degree, and OKGM-40 effectively increased the tensile energy, tensile resistance, and extension of the dough. The results of dynamic rheological properties showed that the addition of OKGM could increase the storage modulus G' and energy consumption modulus G″ of the dough. The smaller the substitution value of OKGM, the larger the G' and G″ of the dough. The dough with OKGM-40 had the largest fermentation volume. From the perspective of bread quality, OKGM-40 had the best effect in increasing the specific volume of bread, from 4.05 mL/g in the blank group to 4.68 mL/g. OKGM significantly extended the shelf life of bread. OKGM-40 and OKGM-100 significantly enhanced the water retention of bread during storage. OKGM-20 could effectively delay the ageing of bread. The above results showed that OKGM could better improve the dough characteristics and bread quality, and OKGM-40 had the best overall effect.
  • Arsenic content analysis and health risk assessment of common aquatic products in Guangdong province
    ZHONG Yingxiong, CHEN Jiajia, CHEN Guanlan, CHEN Jianping, LI Rui, JIA Xuejing, LIU Xiaofei, SONG Bingbing, ZHONG Saiyi
    Food and Fermentation Industries. 2023, 49(6): 254-260. https://doi.org/10.13995/j.cnki.11-1802/ts.032228
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    This paper aimed to reveal the inorganic arsenic content and its dietary health risk in common aquatic products in Guangdong and to make consumption recommendations. Total and inorganic arsenic in aquatic products were determined by inductively coupled plasma mass spectrometry (ICP-MS) and high-performance liquid chromatography-atomic fluorescence spectrometry (HPLC-AFS), respectively. Furthermore, the contamination levels were classified using the single-factor pollution index (Pi). In addition, the health risks were evaluated using the ratio of the estimated weekly intake to provisional tolerable weekly intake (EWI/PTWI), target hazard quotients (THQ), carcinogenic risk (CR), and health risk assessment models (CRlim and CRmm). Results showed that total arsenic levels were in the order of algae>crustaceans>fish>shellfish. Inorganic arsenic in algae accounted for 59.01%-92.73% of the total arsenic and the rest was below 10%. Pi showed that although algae exceeded the limit, the rest were at light or no contamination levels. The health risk suggested that the THQ and CR values of algae were greater than acceptable levels and there was some health risk, therefore, consumers were advised to control their daily consumption and number of monthly meals appropriately.
  • Comparative study of organic acids in Crataegi Fructus and Crataegi Cuneata Fructus by HPLC fingerprint combined with quantitative analysis of multi-components by single marker
    XU Shuhong, ZHOU Hui, WANG Huiying, GAO Wen, LI Ping
    Food and Fermentation Industries. 2023, 49(6): 261-267. https://doi.org/10.13995/j.cnki.11-1802/ts.032157
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    An analytical column of Agilent ZORBAX SB-Aq (4.6 mm×250 mm, 5 μm) was used to establish HPLC fingerprints of Crataegi Fructus (CF) and Crataegi Cuneata Fructus (CCF). With D-quinic acid as the internal reference, a quantitative analysis of multi-components by single marker (QAMS) method of D-quinic acid, L-malic acid, and citric acid hydrate was established. A total of 33 batches of CF and 10 batches of CCF were analyzed by fingerprint similarity analysis, hierarchical cluster analysis (HCA), principal component analysis (PCA), and partial least squares method-discriminant analysis (PLS-DA). Results showed that there were significant differences between CF and CCF in organic acids. The total amount of three organic acids in CF [(13.02±2.85)%] was significantly higher than that in CCF [(7.02±0.62)%]. Among them, the content of citric acid in CF was the highest [(8.94±2.00)%], followed by the L-malic acid. The content of D-quinic acid in CCF was the highest [(6.32±1.00)%]. The research on organic acids in CF and CCF could provide a reference for the quality evaluation and variety optimization of CF.
  • Determination of cyhalofop-butyl and its metabolite residues in fruits and vegetables by QuEChERS-UPLC
    YANG Xiaolu, YANG Li, XU Xin, LYU Xinming, XU Xinzhong, WANG Ke
    Food and Fermentation Industries. 2023, 49(6): 268-275. https://doi.org/10.13995/j.cnki.11-1802/ts.032030
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    This study applied an optimized QuEChERS extraction technique coupled with ultra-high performance liquid chromatography (UPLC) to develop a method for the determination of cyhalofop-butyl and cyhalofop-caid residues in fruits and vegetables. The sample was extracted by sonication using a solution of acetonitrile-formic acid (99∶1, volume ratio), and then the extract was salted out with a mixture of anhydrous magnesium sulfate and sodium chloride, and purified by a combination of propylethylene diamine (PSA), graphitized carbon black (GCB), and anhydrous MgSO4 adsorbent, separated on a C18 column by gradient elution using a mobile phase consisting of methanol, water, acetonitrile, and 0.1% phosphate acid, and detected at a wavelength of 248 nm. The analytes were quantified by using matrix-matched standard solutions. Results showed that cyhalofop-butyl and cyhalofop-caid presented a good linear relationship between 0.01 and 10 μg/mL, with r (correlation coefficient) values > 0.998 9. The average spiked recoveries of cyhalofop-butyl and cyhalofop-caid in seven fruit and vegetable substrates were 73.1%-105.6% with a relative standard deviation (RSDs) of 1.5%-7.8%. The limits of detection and quantification ranged from 1 to 2.5 μg/kg and 10 to 20 μg/kg. This method described was of high sensitivity and good repeatability, which demonstrated that it was suitable for the rapid screening and quantitative analysis of cyhalofop-butyl and cyhalofop-caid residues in fruits and vegetables.
  • Determination of L-theanine, caffeine, tea polyphenols, and palmitic acid in green tea by gas chromatography-tandem triple quadrupole mass spectrometry
    GAO Yaohua, DING Tao, SUN Can, LIU Bing, TENG Shuang
    Food and Fermentation Industries. 2023, 49(6): 276-282. https://doi.org/10.13995/j.cnki.11-1802/ts.032018
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    A method was developed for the simultaneous determination of L-theanine, caffeine, tea polyphenols, and palmitic acid in green tea by gas chromatography-tandem triple quadrupole mass spectrometry (GC-MS/MS). The samples were immersed in water at 85 ℃ and tea samples were extracted with acetonitrile and then purified by the QuEchERs method. The analytes were separated on an HP-5MS capillary column and analyzed by GC-MS/MS. Multiple reaction monitoring (MRM) mode effectively reduced the background interference of the tea substrate. The limits of detection (LOD) of the method ranged from 0.001 to 0.003 mg/kg, the experimental results of the method validation test showed that the average recovery of these compounds was between 73% and 104%, and the relative standard deviation (RSD) was between 3.0% and 10.5%. In conclusion, it was verified that the method had good reproducibility, high accuracy, and simple operation by testing commercial tea samples, therefore, it was suitable for the determination of L-theanine, caffeine, tea polyphenols, and palmitic acid in green tea.
  • Evaluation of free amino acid characteristics of Meitan cuiya based on principal component analysis and cluster analysis
    PENG Qiongyao, LIU Yuqian, AO Fang, YANG Qihong, YANG Jiagan, NIU Suzhen, SONG Qinfei
    Food and Fermentation Industries. 2023, 49(6): 283-291. https://doi.org/10.13995/j.cnki.11-1802/ts.031976
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    In this study, 33 samples of Meitan cuiya from different manufacturers were used as materials to clarify the composition, content, nutrition, and flavor characteristics of the free amino acid (FAA) in Meitan cuiya. The types and contents of free amino acids were determined by an automatic amino acid analyzer (AAAA) and high-performance liquid chromatography (HPLC). Then the flavor characteristics were evaluated by taste activity value (TAV). Principal component analysis (PCA) and cluster analysis (CA) were used for comprehensive evaluation. Results showed that the total free amino acids in Meitan cuiya ranged from 36.933 mg/g to 59.201 mg/g, with an average of 45.923 mg/g. The contents of 18 kinds of free amino acids were significantly different among tea samples and the variation level was above medium. Theanine (Thea), glutamic acid (Glu), and aspartic acid (Asp) were the three main free amino acids in Meitan cuiya. The content of non-essential amino acid (NEAA) was the highest, followed by semi-essential amino acid (CEAA), and the content of essential amino acid (EAA) was the lowest. The flavor characteristics of free amino acids in Meitan cuiya were umami amino acids > bitter amino acids > sweet amino acids. Thea was the most important flavor amino acid in Meitan cuiya, with a TAV mean value of 315.61. The content of Glu and Thea had a significant positive correlation with taste scores. Three principal components were extracted by principal component analysis and the cumulative variance contribution rate was 80.428%, which could represent the comprehensive information of FAA in Meitan cuiya. The top three tea samples in the comprehensive score of free amino acids were CY16, CY19, and CY12. Meitan cuiya were divided into three categories by cluster analysis. The comprehensive score of free amino acids was class III>class II>class I and it better reflected the difference in free amino acids among different Meitan cuiya.
  • Delivery system based on emulsion-templated method: Enhancing the stability and bioavailability of bioactive compounds
    JIANG Ling, WANG Qiming, RAO Zhenan, CHEN Yuanyuan, LEI Xiaojuan, MING Jian
    Food and Fermentation Industries. 2023, 49(6): 292-299. https://doi.org/10.13995/j.cnki.11-1802/ts.031970
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    Functional foods and dietary supplements rich in bioactive substances can prevent and alleviate many chronic diseases. However, bioactive substances have poor stability, they are easily decomposed and inactivated by light, heat, and oxygen during production, processing, and storage, and are easily converted and inactivated by enzymes, gastric acid, and bile salts after entering the gastrointestinal tract of the human body, showing low bioavailability. The design of the delivery system is considered as a good strategy to improve the stability and bioavailability of bioactive substances. There are many methods to construct the delivery system, and the emulsion-templated method has attracted extensive attention due to its simple preparation, outstanding stability, and ability to bring specific functions to the system. Therefore, this paper introduced the basic principles of the emulsion-templated method, the preparation of various food delivery systems based on the emulsion-templated method, and their application effects in the delivery of various bioactive compounds. Finally, this paper summarized the advantages of the emulsion-templated method and proposed the research directions of the delivery system based on the emulsion-templated method.
  • Bifunctional nanoprobe-based immunochromatographic assays for food safety monitoring
    LENG Yuankui, HUANG Shijin, CHEN Xirui, XIONG Yonghua
    Food and Fermentation Industries. 2023, 49(6): 300-307. https://doi.org/10.13995/j.cnki.11-1802/ts.032262
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    Immunochromatographic assay (ICA) plays a crucial role in daily food safety inspection. Materials for probes are key factors to determine the analytical performances of ICA test strips. Numerous studies have demonstrated that bifunctional probes based on functional integration can significantly improve the performance of ICA. Dual-signal probe-, magnetic-optical nanoprobe-based ICAs and multilevel colorimetric ICA reinforced by signal amplification generated by catalytic probes have attracted much attention due to their manifested analytical properties and application potential. Herein, we review the principles of the above three types of ICAs, their recent advances, and applications for food safety. We also discuss the challenges and future prospects of this field.
  • Research progress on product development and utilization of Actinidia arguta
    DING Yuping, WANG Mengze, LIU Yuxin, N.V.Skrypchenko, LIU Dejiang
    Food and Fermentation Industries. 2023, 49(6): 308-314. https://doi.org/10.13995/j.cnki.11-1802/ts.031742
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    As a characteristic cold-resistant tree species in my country, Actinidia arguta has received extensive attention on its resource status and variety selection. In recent years, research on the nutritional components and active substances of Actinidia arguta has shown that Actinidia arguta has rich nutritional and medicinal value. The development of Actinidia arguta products and the extraction and utilization of medicinal components have always been researched hotspots at home and abroad. From the perspectives of resource status, variety selection, nutritional components, and active substances, this paper summarized the research results of the development and comprehensive utilization of Actinidia arguta products and focused on the processing of Actinidia arguta juice, jam, fruit wine, and preserved fruit, and other production processes, as well as the extraction and purification of by-products such as roots, stems, and leaves of Actinidia arguta, aiming to provide a useful reference for the development of Actinidia arguta resources.
  • Research progress of immunoassays for detection of triazole fungicides
    JIN Yaqi, PENG Yilin, ZHAO Qiyang, ZHANG Yaohai, JIAO Bining, CUI Yongliang
    Food and Fermentation Industries. 2023, 49(6): 315-323. https://doi.org/10.13995/j.cnki.11-1802/ts.032127
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    Triazole fungicides, as a class of organic nitrogen-containing heterocyclic compounds, are widely used in the production of agricultural products such as fruits, vegetables, and tobacco due to protective and curative functions. For the past few years, with the development of the food logistics industry, the application of triazole fungicides in post-harvest preservation, storage, and transportation has increased significantly. However, triazole fungicides have a long half-life and low degradation rate, which could lead to excessive pesticide residues in food, affecting human health, as well as the import and export trade. Therefore, the development of efficient and rapid detection methods for triazole fungicides is of great significance to food safety and industrial development. Based on the specific interaction between antibodies and antigens, immunoassays have the advantages of high efficiency and sensitivity, and have been widely used in the rapid detection of pesticide residues in food. This paper reviewed the progress in the design and synthesis of haptens and preparation of antigens and antibodies for triazole fungicides, and introduced immunoassay methods for triazole fungicides (including enzyme-linked immunosorbent assay, immunochromatography assay, fluorescence immunoassay, and immunoaffinity chromatography), which would be beneficial to the development of rapider and simpler detection methods for triazole fungicides in the future.
  • Research development of the back sweet flavour of Phyllanthus emblica L.
    ZHANG Mutang, CHEN Shaohong, CHENG Zixian, LI Xiangluan, CHEN Yena, JIANG Hao, BAI Weidong
    Food and Fermentation Industries. 2023, 49(6): 324-331. https://doi.org/10.13995/j.cnki.11-1802/ts.031802
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    Phyllanthus emblica L. has a special flavour of “returning sweetness”. Through the analysis of its flavour substances, it was found that there were at least two reasons. First, the contrast between bitter taste and sweetness as well as the contrast between astringent and sweetness would amplify the sweetness. Secondly, the hydrolysable tannins, flavanols, and organic acids in Phyllanthus emblica L. dominated the sour, astringent, and bitter flavour in the early phases. Meantime, they also added umami, sweet, and fruity flavours. Sugars and amino acids with a sweet and fresh smell gradually occupied a dominant position in the later phases, which would bring a sweet taste. This review summarized the problems faced by the current research on the flavour of Phyllanthus emblica L. and provided a theoretical basis for subsequent flavour research and product development.
  • Utilization of functional components in Huangjiu lees: A review
    ZHANG Deyong, XU Xiaolu, XIE Guangfa
    Food and Fermentation Industries. 2023, 49(6): 332-338. https://doi.org/10.13995/j.cnki.11-1802/ts.032159
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    As the waste of Huangjiu production, lees of Huangjiu are rich in various valuable nutrients, and recently have become a concerned new source for the development of functional components. In terms of flavor substances, Huangjiu lees have 17 important flavor amino acids and more than 90 volatile flavor substances, which have been applied in the condiment field. In terms of essential amino acids, the content of essential amino acids in Huangjiu lees accounts for 111.7 g/kg DW, and its composition is similar to the standard egg protein, indicating a good source for essential amino acids production. The active peptides in Huangjiu lees show potential application in fields like reducing blood pressure, reducing blood lipid, antioxidation and regulating immunity. The functional oligosaccharides like xylooligosaccharides in Huangjiu lees can benefit gastrointestinal health of human. In addition, polyunsaturated fatty acids and antioxidant phenols in Huangjiu lees are also attracting attention. If the content of functional compounds can be increased by methods like fermentation, they would have great development potential in the future.
  • Research progress of functional properties of Chinese yam and development of its products
    LIN Xiaoli, LANG Kaitong, ZHENG Baodong, ZHANG Yi, ZENG Hongliang
    Food and Fermentation Industries. 2023, 49(6): 339-346. https://doi.org/10.13995/j.cnki.11-1802/ts.031733
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    Chinese yam, also known as Dioscorea opposita, is mainly distributed in the eastern and southern regions of China, which can be divided into five groups, including Dioscorea polystachya Turcz., Dioscorea alata Linn., Dioscorea fordii Prain et Burk., Dioscorea persimilis Prmn et Burk., and Dioscorea japonica Thunb.. Chinese yam is a kind of food with a homology of medicine and food. It contains not only nutritional ingredients such as starch, protein, fat, free amino acids, vitamins, and minerals but also functional components, such as polysaccharides, diosgenin, allantoin, polyphenols, protein-peptide, and flavonoid. Therefore, Chinese yam shows some functional properties, such as lowering blood sugar, lowering blood lipids, resisting oxidation, resisting ageing, regulating immunity, resisting tumors, protecting the nervous system, and regulating intestinal flora, etc. Because of its high nutritional value, Chinese yam is mainly processed into starch food (such as noodles, bread, biscuits, etc.), beverage products (such as raw juice beverages, compound beverages, fermented beverages, solid beverages, etc.), and other foods (such as chips, canned, jam, jelly, etc.). In this article, the classification, functional properties, and mechanism of the Chinese yam and the present situation of Chinese yam products development were summarized, and the development bottleneck and research direction of the Chinese yam industry prospected to provide a theoretical basis for the research of Chinese yam functional properties and products development.
  • Advances in research on the biological activity and action mechanism of Monascus pigments
    NUERJIANG Maheshati, BAO Tianyu, ZHANG Tianqi, LIU Chang, WANG Xu, XIA Xiufang
    Food and Fermentation Industries. 2023, 49(6): 347-356. https://doi.org/10.13995/j.cnki.11-1802/ts.031410
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    Monascus pigments are the secondary metabolite with a polyketide structure of Monascus species, which have been widely used in meat, cosmetics, and textile industries as a natural colorant. Because it contains special conjugated structures and functional groups (hydroxyl, ether bond, carbonyl, etc.), it possesses functional properties on hypolipidemia, anti-oxidation, hypoglycemia, and anti-Alzheimer's disease. It has become a new hot spot to develop functional foods and drugs and explore its mechanism. The composition, biochemical properties, biosynthetic pathway, and structural characteristics of Monascus pigments were summarized in this paper. At the same time, it also focused on revealing the hypolipidemic activity of Monascus pigments by increasing high-density lipoprotein cholesterol levels, reducing low-density lipoprotein cholesterol levels, improving the composition of intestinal flora, and increasing the abundance of beneficial bacteria. The high antioxidant activity was exhibited by removing active free radicals in the body and inhibiting lipid peroxidation. Monascus pigments could achieve the effect of hypoglycemia by protecting pancreatic β-cells, promoting insulin secretion, and increasing the sensitivity of target cells to insulin in the pancreas, liver, adipose, and skeletal muscle tissues, through the PPARγ and Nrf2 pathways. The anti-Alzheimer's disease effect of Monascus pigments and its mechanism was revealed by reducing Tau phosphorylation and Aβ accumulation. Therefore, the review can provide theoretical support for the deep excavation and comprehensive utilization of Monascus pigments.
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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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