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    Research Progress in the Biosynthesis of Amino Acids from Non-grain Feedstocks
    ZHENG Chengxin, LIU Zhifei, YOU Jiajia, RAO Zhiming
    2026,45(2):1-12
    [Abstract] (18) [HTML] (4) [PDF 23.20 M] (18)
    Abstract:
    Biomanufacturing is the primary method for amino acid production. However, conventional fermentation is limited to grain feedstocks, facing long-standing bottlenecks such as competition with the food supply and high costs. Therefore, developing novel green conversion systems based on non-grain feedstocks, such as agricultural waste and industrial by-products, is of great significance. This approach not only mitigates the industry’s reliance on limited grain resources but also facilitates the achievement of dual carbon goals. The research progress in amino acid synthesis from non-grain feedstocks, including cane molasses, lignocellulose, glycerol, and acetate, was summarized. Furthermore, the critical issues in bioconversion were identified, and the engineering strategies to overcome these obstacles were discussed to facilitate the construction of next-generation amino acid cell factories.
    Research Progress of CRISPR/Cas Systems in Detection of Bacterial Pathogens
    CHEN Keyu, XUE Junxin, NIU Bing
    2026,45(2):13-23
    [Abstract] (9) [HTML] (2) [PDF 3.25 M] (7)
    Abstract:
    Bacterial infectious diseases have long posed a serious challenge to global public health. Although conventional pathogen detection methods have made some achievements in clinical application, they still face the limitations of low sensitivity, long time consumption and so on. As new gene editing tools, CRISPR/Cas systems are widely used in pathogen detection because of the high efficiency and accuracy. The author summarized the technical principle, advantages, and disadvantages of CRISPR/Cas systems, and briefly reviewed the research progress of using CRISPR/Cas technology to detect different bacterial genera in recent years, aiming to provide reference for the detection of bacterial pathogens in the future.
    Application of Candida antarctica Lipases in the Preparation of Diacylglycerol
    HOU Shuhua, YUE Hao, WANG Hui, ZONG Aizhen, XU Tongcheng, ZHANG Pingping
    2026,45(2):24-32
    [Abstract] (11) [HTML] (3) [PDF 4.91 M] (5)
    Abstract:
    Candida antarctica (C. antarctica) is a yeast species found in the Antarctic environment. It produces two lipases, C. antarctica lipase A (CALA) and C. antarctica lipase B (CALB). In recent years, C. antarctica lipases have been widely used in the biological, chemical, and food industries for their strong catalytic efficiency and unique positional selectivity. This review first introduces the structural and enzymatic characteristics of C. antarctica lipases and then describes the application status of C. antarctica lipases in the preparation of diacylglycerol (DAG). Finally, the biological modification and immobilization status of the lipases are concluded and prospected. This review aims to provide theoretical and technical reference for the research on C. antarctica lipases in the fields such as DAG hydrolysis and esterification preparation and lay a foundation for the subsequent transformation and improvement of enzyme molecules.
    Research Progress in Rapid Detection Technologies of Neonicotinoid Pesticide Residues in Agricultural Products
    YANG Hongli, TANG Muyao, CAI Tian, CHEN Kewei
    2026,45(2):33-45
    [Abstract] (8) [HTML] (2) [PDF 9.62 M] (6)
    Abstract:
    Neonicotinoid pesticides (NEOs) are widely used in global agricultural production because of their high efficiency, broad spectra, low toxicity, and low residues. However, improper use of NEOs will cause environmental pollution and pose a serious threat to human health. Therefore, developing new rapid detection technologies with field applicability and high throughput has become the focus of current research. The author reviewed the principles, advantages, and limitations of rapid detection technologies of neonicotinoid pesticide residues, and introduced in detail enzyme-linked immunosorbent assay, fluorescence immunoassay, immunochromatography, surface plasma resonance (SPR), surface-enhanced Raman scattering (SERS), fluorescence resonance energy transfer (FRET), molecular imprinting (MIT), and electrochemical sensors based on metal-organic frameworks (MOTs) and nanomaterials in the detection of neonicotinoid pesticide residues in agricultural products. With high sensitivity and high selectivity, the pesticide residue detection technologies represented by immunoassay, optical analysis, and electrochemical detection demonstrate great potential for the rapid detection of trace neonicotinoid pesticide residues, while they still have certain limitations in terms of detection limits, sensitivity, matrix treatment, etc. In the future practical testing, attention should be paid to the innovation and optimization in matrix effect elimination, intelligence and automation, and multi-functional integration.
    Advances in Phosphorylation, Structure Characterization, and Biological Activities of Polysaccharides
    LIU Yang, PENG Zixuan, HUANG Yi, CHEN Xiaoqiang
    2026,45(2):46-54
    [Abstract] (9) [HTML] (2) [PDF 10.95 M] (5)
    Abstract:
    The biological activities of natural polysaccharides are often limited by their structures, which make it difficult to meet practical application requirements. Phosphorylation is an important chemical modification method, and the unique chemical structures can significantly enhance the antioxidant, immunomodulatory, and antitumor activities of phosphorylated polysaccharides. In recent years, this field has attracted widespread attention. To verify the success of phosphorylation and determine the degree and location of phosphorylation, various methods can be used to characterize the structures of phosphorylated polysaccharides. The author summarizes the latest research findings on phosphorylated polysaccharides and particularly focuses on their production methods, structural characterization, and biological activities, aiming to provide a theoretical foundation and practical recommendations for their application in food, pharmaceuticals, and related fields.
    Research Progress in the Application of Photoelectrochemical Sensors in Food Safety Detection
    ZHANG Tao, SUN Zhong, YANG Guangxu, NIE Shuqiang, YUAN Jinglei
    2026,45(2):55-65
    [Abstract] (8) [HTML] (2) [PDF 30.67 M] (6)
    Abstract:
    Food safety is a major global issue concerning the national economy and people’s livelihood. Rapid, sensitive, and accurate detection of harmful substances in food is the key to ensuring food safety. As an emerging analytical technique, photoelectrochemical sensors combine photoelectric technology with biological sensing technology and have developed into a new type of photoelectric analysis sensors. They integrate the sensitivity of photochemistry and the simplicity of electrochemistry and have shown widespread applications in food safety detection due to their outstanding advantages such as high sensitivity, simple equipment, easy of miniaturization, and low costs. The author reviews the application examples and discusses the challenges of photoelectrochemical sensors in food safety detection, and makes an outlook on the future research directions.
    Research Article
    Extraction Process Optimization, Structural Characterization, and Antioxidant Activity Evaluation of Polysaccharides from Opuntia ficus-indica (L.) Mill.
    HUANG Siyuan, ZHAO Liang, CHEN Daju, ZHOU Feng
    2026,45(2):66-77
    [Abstract] (11) [HTML] (3) [PDF 5.11 M] (5)
    Abstract:
    [Objective] This study aims to optimize the extraction process of polysaccharides from Opuntia ficus-indica (L.) Mill., improve the polysaccharide yield while reducing anthraquinone residue, and characterize the structure and evaluate the antioxidant activity of the obtained polysaccharides. [Method] The hot water extraction parameters were optimized by single factor and orthogonal tests. The anthraquinone residue was reduced by repeated washing with ethanol. The polysaccharide structure and composition were characterized by ultraviolet (UV) spectroscopy, Fourier transform infrared (FT-IR) spectroscopy, and high performance gel permeation chromatography (HPGPC). The DPPH radical scavenging rate and oxygen radical absorbance capacity (ORAC) were measured to evaluate the in vitro antioxidant capacity. A HepaRG cell model of H2O2-induced oxidative stress was established, and the cell viability, intracellular reactive oxygen species (ROS) level, and the levels of glutathione peroxidase (GSH-Px), malondialdehyde (MDA), catalase (CAT), and superoxide dismutase (SOD) were determined. [Result] The optimal extraction conditions were extraction with a solid-to-liquid ratio of 1 g∶30 mL at 70 ℃ for 2.5 h. Structural characterization revealed three main weight-average molecular weights: 722.3×103, 50.6×103, and 1.6×103. The polysaccharides consisted of 9 monosaccharides: mannose, glucuronic acid, rhamnose, galacturonic acid, glucose, galactose, xylose, arabinose, and fucose. The polysaccharides exerted the DPPH scavenging rate of 96.27% and the ORAC value of 0.66 mmol/L. The cell experiment showed that the polysaccharides (2.50 mg/mL and 5.00 mg/mL) significantly enhanced the activities of CAT, SOD and GSH-Px, while lowering the levels of MDA and ROS in the model HepaRG cells. [Conclusion]The optimized extraction process significantly improves the polysaccharide yield, and the obtained polysaccharides are high-purity heteropolysaccharides. Both in vitro and cell experiments demonstrate that the polysaccharides exhibit significant antioxidant activity, and its mechanism of action is associated with the regulation of oxidative stress-related biomarkers, highlighting its potential as a natural antioxidant for functional food applications.
    Effects of Negative Ion Treatment on the Preservation Quality of Fresh-cut Apples
    CHEN Yu, GUO Cixin, GAO Jingtao, SU Pengyu, TANG Shuwen, XIE Jing, CHEN Chenwei
    2026,45(2):78-87
    [Abstract] (11) [HTML] (2) [PDF 5.23 M] (6)
    Abstract:
    [Objective] This study aims to investigate the effects of negative ion treatment time on the preservation quality of fresh-cut apples. [Method] Fresh-cut apples were treated with negative ion for 0, 40, and 80 min. Under 4 ℃ preservation conditions, the respiration rate, browning index, mass fractions of soluble solids and titratable acids, activities of related enzymes, molality of malondialdehyde (MDA), mass fraction of total phenols, antioxidant capacity, and microbial growth of fresh-cut apples were measured. The effects of negative ion treatment on the preservation quality of fresh-cut apples were evaluated. [Result] Negative ion treatment effectively inhibited the microbial growth and respiration rate, reduced the nutrient loss and activities of polyphenol oxidase (PPO) and peroxidase (POD) activities, increased the molality of MDA, mass fraction of total phenols, and antioxidant capacity, and delayed surface browning, thereby improving the overall preservation quality of fresh-cut apples under 4 ℃ preservation conditions. Notably, the fresh-cut apples treated with negative ions for 80 min exhibited the best preservation quality. [Conclusion] Negative ion treatment improves the preservation quality of fresh-cut apples, demonstrating a promising application prospect.
    Metabolic Engineering of Kluyveromyces marxianus for Succinic Acid Production
    GU Ziyun, TANG Yongsheng, CHEN Xiulai
    2026,45(2):88-98
    [Abstract] (8) [HTML] (3) [PDF 8.07 M] (5)
    Abstract:
    [Objective] This study constructed a succinic acid-producing cell factory for the efficient biosynthesis of succinic acid. [Method] Using Kluyveromyces marxianus (K. marxianus) as the chassis strain, an engineered yeast strain for the biosynthesis of succinic acid through comprehensive metabolic engineering strategies was constructed. These strategies encompassed the disruption of by-product synthesis pathways, enhancement of glycolytic flux, introduction of a heterologous succinic acid biosynthetic pathway, optimization of key enzyme expression, and augmentation of transmembrane transport of succinic acid. Finally, a fermentation process optimization was performed to improve the production performance. [Result] The engineered strain K. marxianus SA011 achieved a succinic acid titer of 10.06 g/L, a yield of 11.4%, and a productivity of 0.14 g/(L·h) in a 5 L bioreactor. [Conclusion] This study provides new insights into the metabolic engineering of K. marxianus and establishes a foundation for the efficient biosynthesis of succinic acid by yeast, facilitating its industrial application.
    Effects of Yeast β-Glucan on Gut Microbiota and Metabolism in Mice
    ZHANG Haibo, Qi Wendong, Ai Lianzhong, Wang Guangqiang, Xia Yongjun
    2026,45(2):99-107
    [Abstract] (9) [HTML] (1) [PDF 2.38 M] (3)
    Abstract:
    [Objective]This study aims to investigate the digestion characteristics of yeast β-glucan and its effects on gut microbiota. [Method] On the basis of simulated digestion and the gut microbiota fermentation model of mice, 16S rRNA amplification sequencing and non-targeted metabolomics analysis were conducted to investigate the effects of yeast β-glucan on the microorganisms and metabolites of in vitro fermentation of mouse gut microbiota. [Result] Yeast β-glucan increased the microbial concentration in the in vitro fermentation broth, promoted the production of short-chain fatty acids, and significantly increased the proliferation of Firmicutes such as Lactobacillus murinus. Non-targeted metabolomics analysis showed that yeast β-glucan exerted its effects mainly through metabolism-related pathways, including glycerophospholipid, pathogenic Escherichia coli infection and linoleic acid metabolism. In addition, correlation analysis revealed highly significant correlations between characteristic bacteria and significantly changed metabolites. [Conclusion] Yeast β-glucan exerts functions such as modulating immunity by regulating the gut microbiota and promoting the production of fatty acid-related metabolites. The findings provide a theoretical basis for probing into the mechanism through which yeast β-glucan regulates the health of the body.
    Microbial Solid-state Fermentation Process Optimization and Antioxidant Activity Evaluation of Platycodonis Radix from Shangcheng
    CHEN Yalan, REN Shuang, YANG Lingling, JIANG Manfang, ZHENG Xueke, ZHU Jing
    2026,45(2):108-117
    [Abstract] (10) [HTML] (3) [PDF 6.76 M] (4)
    Abstract:
    [Objective] This study aims to explore the effect of microbial fermentation on the active substances in Platycodonis Radix from Shangcheng. [Method] With the mass fractions of total flavonoids and total polyphenols as evaluation indicators, the dominant microbial strains were screened. The selected strain was subsequently applied to the fermentation of Platycodonis Radix from Shangcheng. Single-factor experiments and orthogonal experiments were conducted to optimize the critical fermentation parameters including time, temperature, solid-to-liquid ratio, and inoculum mass fraction. The effect of microbial fermentation on the antioxidant activity in vitro of Platycodonis Radix from Shangcheng was evaluated with DPPH free radical scavenging rate, ABTS+ free radical scavenging rate, and total reducing power as indicators. [Result] Aspergillus niger (A. niger) H was identified as the dominant strain for fermentation. The fermentation conditions were optimized as follows: fermentation with a solid-to-liquid ratio of 1 g∶5.5 mL and an inoculum mass fraction of 11% at 33 ℃ for 4 d. Under these conditions, the mass fraction of total flavonoids reached (5.32±0.13) mg/g (representing a 1.19-fold increase compared with that before fermentation) and that of total polyphenols achieved (156.88±0.88) mg/g (representing a 1.20-fold enhancement compared with that before fermentation). Platycodonis Radix from Shangcheng before and after fermentation showed the IC50 values of 0.030 mg/mL and 0.025 mg/mL for scavenging DPPH free radicals and 0.033 mg/mL and 0.021 mg/mL for scavenging ABTS+ free radicals, respectively. Total reducing power of Platycodonis Radix from Shangcheng was also substantially enhanced after fermentation. [Conclusion] The fermentation of Platycodonis Radix from Shangcheng with A. niger H could effectively improve the mass fractions of active ingredients and antioxidant capacity, which provided a theoretical basis for further research and development of Platycodonis Radix from Shangcheng.
    Preparation of Oligopeptides from Holothuria leucospilota and Analysis of Their Antioxidant Activity in Vitro
    MAO Xin, LU Qinpei, SU Zhiheng, FENG Chao, LI Yingkun, WANG Xianghua, GUO Hongwei, HUANG Zhaoquan
    2026,45(2):118-128
    [Abstract] (6) [HTML] (2) [PDF 3.71 M] (3)
    Abstract:
    [Objective] This study aims to analyze the nutritional components of Holothuria leucospilota body wall, optimize the preparation process of Holothuria leucospilota oligopeptides, and evaluate their antioxidant activity in vitro. [Method] The basic nutritional components and amino acid composition were determined via national standard methods. Through protease screening and single-factor experiments combined with orthogonal design, the conditions for enzymatic hydrolysis were optimized, with the polypeptide yield and relative molecular weight distribution serving as evaluation indicators. Antioxidant activity in vitro of the obtained oligopeptides was assessed based on the free radical scavenging rates and Fe2+-chelating ability. [Result] The body wall of Holothuria leucospilota (on a dry basis) exhibited the highest crude protein mass fraction of (64.59±9.45)%. The conditions for enzymatic hydrolysis were optimized as follows: hydrolysis with 3 000 U/g alkaline protease and a solid-to-liquid ratio of 1 g∶11 mL at 70 ℃ and pH 9.5 for 3 h. Under these conditions, the polypeptide yield reached 75.75%, with over 98.00% of components having the relative molecular mass below 2 000. The IC50 of the obtained oligopeptides for scavenging ABTS+ free radicals, scavenging hydroxyl free radicals, scavenging superoxide anion free radicals, and chelating Fe2+ were 0.93, 0.51, 8.97, and 0.40 mg/mL, respectively. [Conclusion] The body wall of Holothuria leucospilota is rich in high-quality protein. The established enzymatic hydrolysis process is efficient and feasible, with a high polypeptide yield. The obtained oligopeptides of Holothuria leucospilota demonstrate strong antioxidant activity, serving as a potential raw material for the development of functional foods.
    Structural Characterization and Bioavailability Evaluation of Polysaccharides Extracted from Coffee Peels by Composite Enzymatic Hydrolysis
    LI Xueling, CHEN Liping, GUO Jie, XU Yuannan, YIN Yingqian, HOU Yunhong, YANG Li
    2026,45(2):129-140
    [Abstract] (7) [HTML] (2) [PDF 11.08 M] (2)
    Abstract:
    [Objective] This study aims to optimize the extraction process of polysaccharides from coffee peels and explore their structure and bioavailability. [Method] The composite enzymatic hydrolysis method was employed to extract polysaccharides from coffee peels. The polysaccharide structure was characterized from aspects such as infrared analysis, monosaccharide composition, molecular weight determination, and glycosidic linkage analysis. The bioavailability of the extracted polysaccharides was analyzed. [Result] The extraction process conditions were optimized as follows: a cellulase mass fraction of 2.6%, an alkaline protease mass fraction of 2.6%, a papain mass fraction of 2.6%, a pectinase mass fraction of 3.8%, an extraction temperature of 60 ℃, extraction time of 1.5 h, a solid-to-liquid ratio of 1 g∶100 mL, and pH 4. The composite enzymatic hydrolysis method effectively maintained the bioavailability of the polysaccharides. Structural characterization revealed that the coffee peel polysaccharides had a weight-average molecular weight of 1 626 765 and were composed of rhamnose, arabinose, galactose, glucose and galacturonic acid at a molar ratio of 4.39∶23.75∶28.03∶7.58∶36.25. It adopted an α-pyranose backbone and contained typical glycosidic linkages including →3)-Galp-(1→ and →4)-Galp-(1→. Galacturonic acid, as the major constituent, existed in the form of →4)-Galp-UA-(1→, which constituted the characteristic structural motif of the acidic polysaccharide. [Conclusion] This study provides a scientific reference for the in-depth research and development of coffee peels, a coffee by-product.
    Metabonomic Analysis of Polyphenol Bioconversion in Blueberry Juice by Mixed Fermentation with Lactic Acid Bacteria
    GAN Wanling, GONG Minhui, SU Wei, FAN Linlin, WANG Ying, ZHOU Jianzhong
    2026,45(2):141-150
    [Abstract] (7) [HTML] (2) [PDF 3.06 M] (2)
    Abstract:
    [Objective] This study aims to reveal the biotransformation patterns and metabolic pathways of polyphenols in blueberry juice during mixed fermentation with Leuconostoc mesenteroides R2, Lactobacillus plantarum 9sh, and Lactobacillus fermentum SR2-6. [Method] Blueberry juice underwent mixed fermentation with Leuconostoc mesenteroides R2, Lactobacillus plantarum 9sh, and Lactobacillus fermentum SR2-6 selected in a previous study. Non-targeted metabonomics was conducted based on ultra-performance liquid chromatography-electrospray ionization-quadrupole-time of flight-mass spectrometry (UPLC-ESI-Q-TOF-MS), and the maps of polyphenols and their differential metabolites were drawn. The polyphenols that changed significantly before and after fermentation were analyzed, and the metabolic pathways of polyphenol bioconversion were analyzed via Kyoto Encyclopedia of Genes and Genomes (KEGG). [Result] The fermented blueberry juice contained 726 polyphenols, which included 44.77% flavonoids, 41.32% phenolic acids, 11.98% lignins and coumarins, 0.83% tannins, and 1.10% others. In addition, there were many bioconversion pathways of polyphenols during fermentation, among which tyrosine metabolism, phenylalanine metabolism and other metabolic pathways were significantly enriched. [Conclusion] Mixed fermentation of blueberry juice with Leuconostoc mesenteroides R2, Lactobacillus plantarum 9sh, and Lactobacillus fermentum SR2-6 can produce a variety of polyphenols including flavonoids and phenolic acids. The metabolic pathways mainly involve tyrosine metabolism, phenylalanine metabolism and others. This study can provide a reference for the bioconversion of polyphenols in blueberry juice fermented by lactic acid bacteria.
    Regulation of Collagen Synthesis and Metabolism by Bovine Colostrum Bioactive Components and Their Combination with Collagen Peptides
    LI Lingyu, MAO Bingyong, TANG Xin, ZHANG Qiuxiang, ZHAO Jianxin, CUI Shumao, CHEN Chao
    2026,45(2):151-162
    [Abstract] (6) [HTML] (2) [PDF 10.75 M] (3)
    Abstract:
    [Objective] This study aims to investigate the regulatory effects of bovine colostrum bioactive components and their combination with collagen peptides on collagen synthesis and metabolism. [Method] Cell experiments were conducted to evaluate the effects of bovine colostrum bioactive components on type I collagen (COL I) secretion, lysyl hydroxylase 1 (LH1), matrix metalloproteinase 1 (MMP-1), and matrix metalloproteinase 3 (MMP-3) activities, as well as human transforming growth factor β1 (TGFB1) gene expression in human skin fibroblasts (HSF). Subsequently, a mouse model of collagen loss induced by D-galactose was established to investigate the regulatory effects of oral administration of bovine colostrum bioactive components and their combination with collagen peptides on the mass fractions of type I, III, IV, and VII collagen, mass fraction of mouse transforming growth factor β1(TGF-β1), and activities of MMP-3, prolyl 4-hydroxylase (P4H), lysyl oxidase (LOX), and LH1 in the mouse skin. [Result] At the cellular level, bovine colostrum bioactive components promoted COL I secretion in HSFs, significantly increased LH1 activity, inhibited MMP-1 and MMP-3 activities, and upregulated TGFB1 gene expression. In the mouse model of D-galactose-induced collagen loss, oral administration of bovine colostrum bioactive components increased the mass fractions of type I, III, IV, and VII collagen, enhanced the LOX activity and elevated TGF-β1 level, and inhibited the MMP-3 activity in the mouse skin. Moreover, the combination of bovine colostrum bioactive components with collagen peptides significantly enhanced the activities of P4H, LOX, and LH1, as well as the TGF-β1 level, resulting in a more pronounced increase in collagen mass fraction in the skin. [Conclusion] Bovine colostrum bioactive components can enhance the collagen mass fraction both in vitro and in vivo by regulating collagen synthesis and metabolism. Their combination with collagen peptides exhibits a synergistic effect. These findings provide a theoretical basis for the application of bovine colostrum bioactive components in improving collagen metabolism and offer a reference for the development of food-derived collagen supplements.
    Isolation, Identification, and Probiotic Property Characterization of Lactic Acid Bacteria from Fermented Sweet Oats (Tianpeizi) in Lanzhou
    LI Chenggeng, XU Piaoran, MA Shasha, GAO Dandan, LIU Shanshan
    2026,45(2):163-172
    [Abstract] (5) [HTML] (3) [PDF 6.61 M] (3)
    Abstract:
    [Objective] This study aims to screen high-quality food-borne lactic acid bacteria. [Method] Lactic acid bacteria were isolated, purified, and identified from traditional fermented sweet oats (Tianpeizi) in Lanzhou by conventional microbial culture methods combined with 16S rRNA gene sequencing. The probiotic properties of the isolates were comprehensively evaluated based on acid and bile salt tolerance, antibiotic susceptibility, antibacterial activity, and in vitro antioxidant capacity. [Result] A total of six strains of lactic acid bacteria were isolated and identified from Tianpeizi in Lanzhou, including Lacticaseibacillus paracasei (L. paracasei) PR6, Limosilactobacillus fermentum (L. fermentum) PR10, Weissella paramesenteroides (W. paramesenteroides) PR13, Pediococcus pentosaceus (P. pentosaceus) PR15, Pediococcus acidilactici (P. acidilactici) PR17, and Weissella confusa (W. confusa) PR18. The probiotic property assay showed that strain PR10 exhibited high survival rates under acidic conditions (pH 2.5 and 3.0) and in the presence of bile salts. It showed moderate to high susceptibility to commonly used antibiotics, including ciprofloxacin, ampicillin, tetracycline, and penicillin, and demonstrated strong inhibitory activity against foodborne pathogens (Staphylococcus aureus and Escherichia coli). Strain PR18 displayed notable antioxidant activity, with 1,1-diphenyl-2-trinitrophenylhydrazine (DPPH) free radical scavenging rate and reducing power of 67.6% and 42.7%, respectively. In addition, strain PR18 showed good acid and bile salt tolerance, second only to strain PR10. [Conclusion] L. fermentum PR10 and W. confusa PR18 exhibit promising probiotic potential and may serve as candidate strains for further studies.
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    Extraction, Purification, and Stability of Anthocyanins from Lonicera caerulea
    ZHANG Huimin, REN Lining, LIU Guochen, JU Mengmeng, TAO Diyang, SUN Aidong
    2025(2):122-132, DOI: 10.12441/spyswjs.20240517002
    [Abstract] (287) [HTML] (136) [PDF 108.04 K] (396)
    Abstract:
    Objective The influences of environmental factors on the stability of Lonicera caerulea (L. caerulea) anthocyanins were studied to provide a theoretical basis for the processing and storage of anthocyanin-rich beverages and expand the application of L. caerulea in food processing.Method Anthocyanins of L. caerulea were obtained by ultrasonic-assisted extraction and macroporous resin purification. The retention rates of L. caerulea anthocyanins at different temperatures, pH, light conditions, oxidation-reducing agents, preservatives, sugars, and metal ions were determined by the pH differential method, and the environmental stability of L. caerulea anthocyanins was analyzed. At the same time, the thermodynamic characteristics of L. caerulea anthocyanins were analyzed according to the degradation kinetics at different pH and temperatures.Result Anthocyanins were sensitive to 50~90 ℃ and pH 1.0~7.0. The retention rate of anthocyanins decreased with the increases in pH and temperature, and the degradation conformed to the first-order kinetic equation. The thermal stability of anthocyanins exhibited strong at pH 2.0 and pH 3.0, and the thermal degradation of anthocyanins was a non-spontaneous endothermic reaction. Light, oxidation-reducing agents, and preservatives exerted adverse effects on the stability of anthocyanins. Sucrose outperformed glucose in maintaining the stability of anthocyanins at low concentrations and within a short time period. At high concentrations, glucose was more conducive to the stability of anthocyanins than sucrose. The color of anthocyanins was enhanced in the presence of Zn2+, Ca2+, and Mg2+. In contrast, Fe2+, Fe3+, Cu2+, and Al3+ destroyed the color.Conclusion Environmental factors such as temperature, pH, light, oxidation-reducing agents, and preservatives have adverse effects on the stability of anthocyanins, and the concentrations and types of sugars added and the types of metal ions have different effects on the stability of anthocyanins. The findings provide a scientific basis for the application of anthocyanins in food processing.
    Microbial Diversity and Quality of Pu-erh Tea at Different Processing Stages
    YANG Ruijuan, YU Lijun, WANG Qiaomei, PENG Wenshu, YAN Liang
    2025(1):69-78, DOI: 10.12441/spyswjs.20230917002
    [Abstract] (281) [HTML] (106) [PDF 99.48 K] (368)
    Abstract:
    [Objective] The author aimed to explore the microbial diversity and quality variations of Pu-erh tea at different processing stages (manufacturing, fermentation, and storage). [Method] The microorganisms isolated from tea were cultured and molecularly identified by using plate coating and PCR sequencing technologies. The quality of Pu-erh tea was determined by sensory evaluation, component detection, and electronic nose. [Result] A total of 218 strains of bacteria were isolated and purified, with 77, 59, and 82 strains isolated from sun-dried raw tea (SQ) at the manufacturing stage, fermented ripened Pu-erh tea (SC1) during the fermentation stage, and cellar-aged ripened Pu-erh tea stored for 2 years (SC2) during the storage stage, respectively, and no fungi were isolated. The 16S rRNA gene sequencing revealed that the bacteria mainly classified as Achromobacter, Bacillus, Bacterium, Brachybacterium, Brevibacillus, Chryseobacterium, Staphylococcus, Curtobacterium, Raoultella, Enterobacter, Pantoea, Herbaspirillum, Paenibacillus, Kocuria, Siccibacter, and Xanthomonas. Bacillus was the common dominant bacterium in SQ, SC1, and SC2, with relative isolation frequencies (RDF) of 35.06%, 55.93%, and 36.59%, respectively when incubated at 37 ℃. In addition to Bacillus, the main bacteria in SQ were Chryseobacterium (19.48%), Achromobacter (12.99%), and Curtobacterium (6.49%). The main bacteria in SC1 were Streptomyces (11.86%), Curtobacterium 10.17%), and Kocuria (10.17%). The main bacteria in SC2 were Paenibacillus (15.85%), Enterobacter (12.20%), and Staphylococcus (10.98%). The levels of heavy metals, agricultural residues, pathogenic bacteria, powder, total ash content, crude fiber, tea polyphenol, and water extract of Pu-erh tea all complied with national standards. The mass fractions of total free amino acids, thearubigins, theabrownins, and fluoride, as well as the mass fraction of catechins and other tea polyphenols, were higher than those in SC2, while the mass fractions of caffeine and tea polysaccharides in SC2 were higher than those in SC1. The mass fractions of caffeine and theabrownin in SC1 and SC2 were higher than those in SQ, while the mass fractions of total free amino acid, theanine, thearubigins, and theaflavin as well as the mass fraction of catechins and other tea polyphenols, were all lower than those in SQ. Aroma substances were mainly concentrated in methyl groups, p-sulfide, hydrocarbons, alcohols, aldehydes, ketones, aromatic components, organic sulfide, and benzene. [Conclusion] This study provides a theoretical basis for the development and promotion of the Pu-erh tea industry.
    Advances in Phage-antimicrobial Interactions in the Inhibition of Foodborne Drug Resistant Bacteria
    HUANG Yingyan, ZHONG Le, CHENG Zheng, ZHANG Xueqin, XIAO Naiyu, WANG Honglei
    2025(1):24-31, DOI: 10.12441/spyswjs.20241115003
    [Abstract] (220) [HTML] (110) [PDF 77.69 K] (382)
    Abstract:
    Food safety issues arising from foodborne bacteria are becoming increasingly severe, and the overuse of conventional antimicrobials exacerbates the emergence of drug-resistant bacteria, thereby posing a serious threat to public health. Given the specificity and safety profile, bacteriophage therapy serves as a novel bio-antimicrobial agent for foodborne drug resistant bacteria, demonstrating a promising prospect. However, the narrow antimicrobial spectrum of bacteriophages limits their application. To address this limitation, a synergistic approach that combines bacteriophage therapy with other antimicrobials is being explored. By integrating the specificity of bacteriophages with the broad-spectrum efficacy of antimicrobials, it is possible to effectively overcome the constraints associated with single-agent treatments while also reducing the dosage required for these agents. This strategy can achieve a more efficient and environmentally friendly antimicrobial effect. The recent advancements in research concerning interactions of bacteriophages with antibiotics, essential oils, organic acids, nanoparticles, and antimicrobial peptides for controlling antimicrobial resistance in foodborne bacteria were reviewed. Furthermore, the future trends in development and potential applications of phage-antimicrobial interactions were anticipated, with an aim of providing a reference for further solving the problem of foodborne drug-resistant bacteria and improving antimicrobial efficacy.
    Research Progress on the Application of Lysozyme in Food Preservation and Storage
    CHEN Qirong, WANG Wu, BAI Yu
    2025(1):13-23, DOI: 10.12441/spyswjs.20240423001
    [Abstract] (280) [HTML] (1134) [PDF 108.86 K] (366)
    Abstract:
    Lysozyme, a natural antibacterial enzyme widely existing in nature, can selectively hydrolyze the bacterial cell wall to make it inactive. Lysozyme could be used as a safe food preservative in the food industry. Lysozyme was introduced from physicochemical properties, antibacterial mechanism, and influences of various factors on the antibacterial activity. The application progress of lysozyme in the fresh-keeping and storage of various food products, as well as the application progress of lysozyme in combination with high-pressure ultrasonic treatment, controlled release packaging, and air-conditioned packaging, was reviewed, which provided a basis for the development of new, green, and safe preservatives.
    Research Progresses on the Preparation and Application of Core Ingredients of Infant Formula Milk Powder
    JIANG Shilong, JIANG Chuqi, ZHANG Shuwen, WANG Junna, PANG Xiaoyang, YANG Bo, ZHAI Qixiao, CHEN Haiqin, LYU Jiaping
    2025(1):1-12, DOI: 10.12441/spyswjs.20230711001
    [Abstract] (300) [HTML] (234) [PDF 110.40 K] (422)
    Abstract:
    The nutritional and functional components in human breast milk play a crucial role in the healthy growth and development of infants. As the research on human breast milk deepens, more and more functional components are extracted and added into infant formula. The author reviewed the functional proteins, functional lipids, oligosaccharides, and probiotics of human breast milk in terms of their types, content, and effects on infant health. Furthermore, the preparation and application of core ingredients of infant formula were summarized. This review has guiding significance for solving the bottleneck problems in the production of core ingredients for infant formula and achieving the healthy development of China's infant formula industry.
    Research Progress on Preparation Technology and Health Benefits of Postbiotics
    WANG Yang-rui, SHI Xiao-dan, YANG Yun-ing, WANG Zhao-zhi, LI Bai-liang
    2024,43(4):8-16, DOI: 10.12441/spyswjs.20231129001
    [Abstract] (856) [HTML] (0) [PDF 3.30 M] (1306)
    Abstract:
    In 2021, the International Scientific Association for Probiotics and Prebiotics (ISAPP) issued a consensus statement defining postbiotics as a preparation of non-living microorganisms and/or their components promoting host health. Since then, the research on postbiotics has entered the upsurge. Compared with probiotics, the probiotic properties of postbiotics do not depend on strain activity, resulting in higher stability and safety, which make them more suitable for large-scale production and easier acceptance by consumers. This review summarizes postbiotics preparation technologies, mainly including thermal processing methods (pasteurization, sterilization, and ohmic heating) and non-thermal processing methods (pulse electric field, ultrasound, and ionizing radiation), and focuses on the probiotic effects of postbiotics in maintaining intestinal health, preventing obesity, preserving skin health, treating constipation, anti-diabetes, and improving oral health. This study aims to provide a reference for the future industrial production of postbiotics and clarify the mechanism of their probiotic effects.
    Functional Foods and Dietary Health
    CHEN Wei
    2024,43(4):1-7, DOI: 10.12441/spyswjs.20231103002
    [Abstract] (654) [HTML] (0) [PDF 4.02 M] (1531)
    Abstract:
    Diet has a crucial impact on human health, and therefore, reasonable nutrition and balanced diet are the foundation for disease prevention and health maintenance. Currently, we are still faced with problems such as insufficient nutritional regulation, imbalanced dietary structure, and lack of health-care products. There is an upward trend in the incidence of diet-related chronic diseases. This article reviewed the current development status of functional foods and dietary health from three aspects: residents' concerns about nutrition and health, regulatory policies for functional foods, and the regulatory role of functional foods on nutrition and health. The existing problems of functional food industry and the future development trends of the nutrition and health industry in China were also summarized.
    Research Progress on Quality Degradation Mechanism, Common Control Strategies, and Intelligent Detection Technologies of Fresh Fruits and Vegetables in Supply Chain
    ZHANG Li-hui, ZHANG Min, ZHU Qi-bing, CHEN Jian, HU Liang-bin, XU Dan
    2024,43(3):1-13, DOI: 10.12441/spyswjs.20231207005
    [Abstract] (689) [HTML] (0) [PDF 7.59 M] (840)
    Abstract:
    Fresh fruits and vegetables in the supply chain continuously consume organic matter (sugar and starch) due to respiration, transpiration, and ethylene release, leading to their quality deterioration. Throughout the supply chain, the physiological and biochemical changes in fresh fruits and vegetables are influenced by intrinsic factors (species and varieties, origin and harvest period, maturity or developmental age) and environmental factors (temperature, humidity, O 2 and CO2 concentration, ethylene concentration, extrusion, impact, vibration, and etc.). Currently, numerous post-harvest technologies are applied in the supply chain to reduce the quality deterioration of fresh fruits and vegetables, thereby enhancing their market competitiveness with the highest quality retention rate. This review briefly introduces the mechanisms of quality deterioration (mold, wilting, browning, softening, yellowing, and etc.) of fresh fruits and vegetables within the supply chain, the factors affecting the quality deterioration of fresh fruits and vegetables, as well as the mitigation of the quality deterioration of fresh fruits and vegetables through the adoption of common control technologies. Furthermore, the latest research progress of intelligent labels in freshness detection of fresh fruits and vegetables are reviewed.
    Progress on Characteristics and Applications of Kombucha Biofilm
    ZHAO Yu, SU Qiao, ZHANG Yue, ZHANG Bao-shan
    2024,43(2):11-22, DOI: 10.12441/spyswjs.20220303001
    [Abstract] (724) [HTML] (0) [PDF 8.49 M] (817)
    Abstract:
    Kombucha biofilm is a cellulose biofilm containing the symbiotic culture of bacteria and yeast, floating on the surface of kombucha beverages. Due to its properties of high water-holding capacity and mechanical strength, good thermal stability, biocompatibility, and degradability, it has a broad application prospect. The authors review the composition and symbiotic relationship of microorganisms in kombucha biofilms, the synthesis mechanism of bacteria cellulose, the structure and properties, and the applications in food technology, medical materials, textile industry, waste water treatment and other fields. The future research and applications of kombucha biofilm are also discussed.
    Rapid Identification of Six Major Tea Categories Based on Near-Infrared Spectroscopy
    ZHANG Ling-zhi, HUANG Yan, YU Ying-jie, LIN Gang, SUN Wei-jiang
    2024,43(1):48-59, DOI: 10.12441/spyswjs.20221010001
    [Abstract] (526) [HTML] (0) [PDF 22.14 M] (778)
    Abstract:
    In order to construct a high-quality recognition model for the six major tea categories, this study selected 370 samples and collected their near-infrared spectroscopy(NIRS). A rapid recognition model for the six major tea categories was developed by combined these data with spectral pre-processing, feature extraction and data mining classifier algorithms. The results indicated that: 1) Support vector machine(SVM) and random forest(RF) classifiers were both suitable for constructing rapid identification models for the six tea categories. 2) The SVM classifier was more suitable for modeling with the original spectrum(OS), and pre-processing algorithms tended to weaken the discriminatory performance of the models based on this classifier. 3) The RF algorithm was more suitable for modeling with pre-processing spectra, and the resulting models had a significant improvement in recognition accuracy (RA) and area under the curve (AUC) of the receiver operating characteristic curve compared to the OS models. 4) Among the feature extraction algorithms, the linear discriminant analysis(LDA) algorithm performed the best, yielding models with significantly improved RA compared to OS models. The optimal model, OS-LDA-SVM, achieved RA of 100.00% and AUC of 1.00, demonstrating high recognition rate, strong generalization ability, excellent model performance, and potential in industrial application. In summary, NIRS combined with pre-processing, feature extraction algorithms and classifiers to build models for the identification of the six tea categories was highly feasible. The models have high recognition accuracy and excellent performance, providing scientific, accurate, and efficient technical support for the rapid identification of tea categories in the tea trade, which could lay the foundation for the industrial application of international tea category identification models.

Journal Information

    Competent Authority：Ministry of Education of the People's Republic of China
    Sponsor：Jiangnan University
    Publishing Institute：Editorial Department of Journal of Food Science and Biotechnology
    Editor-in-chief：Chen Wei
    Co-Editor-in-Chief：Fan Liuping
    Address：No. 1800, Lihu Avenue, Wuxi 214122, Jiangsu Province,China
    PostCode：214122
    Tel：0510-85913526
    E-mail：xbbjb@jiangnan.edu.cn
    ISSN：1673-1689
    CN：32-1751/TS

External Links

Copy Right：Editorial Board of Journal of Food Science and Biotechnology

Address：No. 1800, Lihu Avenue, Wuxi 214122, Jiangsu Province,China  PostCode：214122

Phone：0510-85913526  E-mail：xbbjb@jiangnan.edu.cn

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