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    Research Progress in Anti-cancer Activity and Application of Food-derived Bioactive Peptides
    SHU Lanjie, LI Yanhua, GUO Jinqi, MA Jingjing, CHEN Yumeng
    2026,45(4):1-8
    [Abstract] (22) [HTML] (8) [PDF 614.17 K] (18)
    Abstract:
    Due to the increasing number of cancer patients and the decreasing effectiveness of conventional drugs on drug-resistant cancer cells, there is a growing demand for new anti-cancer drugs in the medical field. Some bioactive peptides (BAPs) have good anti-cancer activity and are known as anti-cancer peptides (ACPs). They are widely available and have potential medical application prospects. Cancer cells, due to their unique metabolic pathways, create a microenvironment different from normal tissue and develop immune escape abilities. ACPs exhibit anti-cancer activity by disrupting cancer cell membranes, regulating cancer cell growth and proliferation, and other pathways. However, due to their small molecular weight and exposed structure, ACPs are difficult to maintain stability in the complex environment of the body, and thus their effectiveness is inevitably lost, which poses certain difficulties for developing efficient products and requires a certain degree of combination or protection. The author introduces the food sources of ACPs and explains the anti-cancer activity and molecular mechanisms of ACPs. Considering the effectiveness of ACPs in directly attacking or indirectly hindering cancer cells, the author summarizes the usage and development potential of ACPs in new anti-cancer drug matrices, providing a reference for the application of food-derived ACPs in the medical field.
    Research Article
    Breeding and Sporulation Recovery of Streptomyces noursei and ε-Poly-lysine Synthesis Enhancement by pH Shocks
    TAN Lei, WANG Shuangyu, LI Shu
    2026,45(4):9-17
    [Abstract] (17) [HTML] (8) [PDF 18.84 M] (7)
    Abstract:
    [Objective] With Streptomyces noursei GX6 (S. noursei GX6) as the starting strain, strain breeding was carried out to increase the yield of ε-poly-lysine (ε-PL) and solve the problem of sporulation ability degradation of the mutant strain. Then, pH regulation of fermentation was employed to further increase the ε-PL yield of the mutant strain.[Method] Ion implantation mutagenesis combined with multi-antibiotic resistance screening was carried out for S. noursei GX6, and high-yield mutant strains of ε-PL were screened. Then, the components and their mass concentrations of various culture media were optimized for cultivating the high-yield strain, and the sporulation was observed. Finally, fermentation experiments with constant pH and pH shocks were carried out in a 5 L fermenters.[Result] The high-yield mutant strain S. noursei T9 obtained through breeding had a ε-PL yield of 2.97 g/L in shake flasks. The use of the MGY medium (containing soybean powder, mannitol, glucose, yeast extract, and CaCO3) effectively restored the sporulation ability of S. noursei T9. Moreover, this strain maintained genetic stability after 10 passages. During the fed-batch fermentation with constant pH 4.0 in the fermenter, the ε-PL yield of S. noursei T9 reached 56.8 g/L, which was 20.3% higher than that (47.2 g/L) of S. noursei GX6. When the pH shock strategy was further adopted, a single shock increased the ε-PL yield to 62.1 g/L, with an increase of 9.3%, while two pH shocks further increased the ε-PL yield to 69.5 g/L, with the production efficiency reaching 0.006 3 g/(g·h).[Conclusion] This study provides practical strategies for addressing the insufficient sporulation capacity and increasing the ε-PL yield of S. noursei in industrial production.
    Modification of Bovine Serum Albumin by DHA Oxidation Products and Its Impact on Protein Structure
    WANG Jingyi, ZHANG Zhiwen, WU Hua, XIAO Junsong
    2026,45(4):18-27
    [Abstract] (14) [HTML] (11) [PDF 7.50 M] (10)
    Abstract:
    [Objective] To explore the covalent modification effects of 2-enal and dienal derived from the oxidation of docosahexaenoic acid (DHA) on bovine serum albumin (BSA) and their influences on the protein structure. [Method] The formation of aldehyde-protein adducts was analyzed by ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). The level of protein carbonylation was determined by 2,4-dinitrophenylhydrazine (DNPH) colorimetry. The changes in protein secondary structure were analyzed by Fourier transform infrared spectroscopy (FT-IR) and ultraviolet-visible absorption spectroscopy. [Result] The adducts formed by dienal with histidine and lysine residues in BSA were significantly more than those formed by 2-enal. With the increase in aldehyde concentration, the carbonylation level of BSA rose significantly. Aldehyde modification led to reduced α helices and increased β folds of BSA. The ultraviolet-visible absorption spectrum showed a hyperchromic effect, indicating that the protein underwent unfolding and intermolecular cross-linking. [Conclusion] The aldehydes derived from the oxidation of DHA can induce structural disorder and oxidative damage of BSA through covalent modification. This study provides a theoretical basis for improving the oxidative stability of protein carriers in polyunsaturated fatty acid preparations and has important reference value for understanding the quality deterioration mechanism of foods rich in polyunsaturated fatty acids during processing and storage. In addition, it provides data support for the development of strategies to inhibit protein oxidation and extend the shelf life of food.
    Preliminary Study on the Probiotic Properties of Lactiplantibacillus plantarum ALAC-G2 and Its Inhibitory Mechanism Against Candida albicans
    WANG Ruixue, YANG Penghao Mandlaa, SUN Ziyu, CHEN Zhongjun,
    2026,45(4):28-37
    [Abstract] (17) [HTML] (8) [PDF 1.72 M] (10)
    Abstract:
    [Objective] This study aimed to explore the probiotic properties of Lactiplantibacillus plantarum (L. plantarum) ALAC-G2 and the inhibition mechanism of its antifungal peptide AFP against Candida albicans(C. albicans). [Method] The probiotic properties of L. plantarum ALAC-G2 were evaluated by in vitro experiments, including self-aggregation ability, cell surface hydrophobicity, acid tolerance, bile salt tolerance, and artificial gastrointestinal fluid tolerance. The inhibition mechanism of AFP against C. albicans was analyzed by determining the minimum inhibitory concentration (MIC), growth curve, cell wall and membrane permeability, hyphal phase transition, and biofilm formation of C. albicans. [Result] L. plantarum ALAC-G2 had a self-aggregation ability of 59.70% and a surface hydrophobicity of 21.43%, and it showed good tolerance to acid, bile salt, and artificial gastrointestinal fluid, showcasing good probiotic potential. The MIC of AFP against C. albicans was 16 mg/mL. AFP not only effectively inhibited the growth and reproduction of C. albicans but also caused damage to integrity of the cell wall and cell membrane, weakened the ability of transforming into the hyphal form, and significantly inhibited the adhesion and biofilm formation of the fungus. [Conclusion] This study clarified the probiotic functions of L. plantarum ALAC-G2 and the inhibition mechanism of the antifungal peptide AFP it produces, providing important technical support for the innovative application of this strain in food preservation and the development of intestinal microecological regulators.
    Process Optimization and Flavor Analysis for Composite Lotus Root Juice Based on Combined Weighting and Genetic Algorithm
    ZHAO Jiaxin, HAN Yanchao, CHEN Huizhi, LIU Ruiling, YIN Ming, PANG Jie, GAO Haiyan, CHEN Hangjun
    2026,45(4):38-50
    [Abstract] (11) [HTML] (7) [PDF 19.53 M] (9)
    Abstract:
    [Objective] This study aimed to optimize the formulation and investigate the flavor profile of composite lotus root juice, addressing the limitations of monotonous flavor and physical instability (precipitation). [Method] The composite lotus root juice was prepared with lotus root juice as the primary ingredient and supplemented with Dendrobium officinale leaf juice, apple juice, white granulated sugar, and xanthan gum. On the basis of single-factor experiments, a multi-index evaluation system was constructed through the analytic hierarchy process and the entropy weighting method. The formulation was optimized via response surface methodology coupled with a genetic algorithm. Furthermore, multi-dimensional flavor characterization was performed by gas chromatography-ion mobility spectrometry (GC-IMS), electronic nose, and electronic tongue. [Result] The optimal formulation for the composite lotus root juice was composed of 24% (mass fraction) Dendrobium officinale leaf juice, 0.14% (mass fraction) xanthan gum, and 6% (mass fraction) white granulated sugar. The comprehensive sensory score of the composite lotus root juice prepared with the optimal formulation reached 0.947±0.028, with a high degree of consistency between the predicted and experimental values. Flavor analysis indicated that compared to the control group, the optimized formulation exhibited significant increases in the proportions of key volatile flavor compounds, particularly aldehydes and ketones. Electronic sensor and electronic tongue confirmed that the optimized group possessed a fresh and harmonious aroma with reduced pungent odors. Additionally, bitterness was effectively suppressed, while umami and richness were significantly enhanced. [Conclusion] The optimized formulation achieves the synergistic improvement in aroma enhancement, bitterness reduction, and physical stability.
    Study on Recombinant Expression of Bovine Immunoglobulin G in Mammalian Cells and Preparation of Nanobodies Against Bovine IgG
    ZHONG Yuhong, CAI Chong, HE Qinghua
    2026,45(4):51-60
    [Abstract] (11) [HTML] (15) [PDF 17.74 M] (6)
    Abstract:
    [Objective] This study prepared full-length and fragment antibodies of bovine immunoglobulin G (IgG) with a mammalian cell recombinant expression system and screened high-affinity nanobodies that specifically recognize bovine IgG based on phage display technology, aiming to provide new antibody tools for the detection and functional study of bovine IgG. [Method] By retrieving the bovine IgG gene sequences, the CH fragment, Fc fragment, CH3 fragment, and CL fragment of bovine IgG were cloned into the pTT5 eukaryotic expression vector and efficiently expressed in Expi293F cells. With natural bovine serum and recombinant Fc fragment as coating antigens, three rounds of biopanning were performed to screen for the nanobodies that specifically bound bovine IgG from a phage-displayed nanobody natural library. Positive clones were induced for expression in Escherichia coli Rosetta, and their specificity to IgG of other species as well as binding sites were determined. [Result] The expression vectors for the CH fragment, Fc fragment, CH3 fragment, and CL fragment of bovine IgG were constructed, and efficient recombinant expression of full-length bovine IgG as well as heavy and light chain fragments was achieved in Expi293F cells. The specific nanobodies recognizing bovine IgG were successfully screened from a phage-displayed natural nanobody library through biopanning with natural bovine serum as the target and prepared. [Conclusion] On the basis of phage display technology, two nanobodies with high specificity targeting bovine IgG were screened through a three-round biopanning strategy, and their recombinant expression and activity verification were successfully completed. This can provide a reference for subsequent adulteration detection in milk or beef products.
    Comparison of Fungal Community Succession in Rice Under Granary and Simulated Storage
    WANG Ting, LI Jiang, ZHANG Xinyu, LUO Huanteng, QIU Ye, ZHAO Yan, ZHU Junli
    2026,45(4):61-73
    [Abstract] (15) [HTML] (7) [PDF 23.59 M] (10)
    Abstract:
    [Objective] To uncover the risk of rice mildew and ensure cereal security, this study compared the surface and endophytic fungal community characteristics in rice under granary storage and simulated storage with high humidity in Zhejiang to explore the predominant fungi and potential toxigenic fungi under the two storage conditions. [Method] Cultivable molds in rice samples were identified by plate culture, morphological observation, and ITS sequencing, and fungal community diversity of rice was investigated by high-throughput sequencing. [Result] Compared with that at the early storage stage, the mold number of samples during late stage of granary and simulated storage increased by 7.05% and 12.03%, respectively. Although Ascomycota was a dominant phylum in rice under the two storage conditions, the predominant cultivable molds were Curvularia (35.66%) and Penicillium (51.13%), respectively. The relative abundance difference of Penicillium reached 42.7%. Alternaria was a common predominant genus of surface fungi and endophytic fungi in rice under granary storage, and the relative abundance of endophytic Alternaria (39.85%~91.51%) was higher than that of surface ones (14.33%~30.53%). In the rice under simulated storage, Alternaria (<32.32%) was the common predominant genus of surface fungi and endophytic fungi at the early storage stage, while Aspergillus (<15.01%) was the predominant genus after storage for 3 months, which indicated an alteration of predominant fungi during storage. In addition, the relative abundance of Fusarium solani secreting deoxynivalenol (DON) decreased by 3.10% and 2.46% in rice under granary and simulated storage over time, respectively. In addition, Hypocrea, Sarocladium, and Alternaria were identified as marker genera in rice under granary storage, while Wallemia and Aspergillus might be used as marker genera in rice under simulated storage rice at different stages. [Conclusion] The mold number of rice under storage significantly increased, and Alternaria was identified as a predominant genus in rice under both storage conditions. The high humidity increased the relative abundance of Aspergillus in both surface and endophytic fungi. The potential toxin-producing fungi Alternaria and Aspergillus were the two marker genera in rice under the two storage conditions, respectively. The findings provide a theoretical basis for controlling rice mildew and toxin accumulation.
    Fermentation Process Optimization and Antioxidant Activity of Sweet Potato Kombucha
    TANG Xingyang, WANG Jing, LIN Simin, QIAN Xueqin, RUAN Hui
    2026,45(4):74-84
    [Abstract] (12) [HTML] (7) [PDF 12.56 M] (13)
    Abstract:
    [Objective] This study aimed to determine the optimal fermentation conditions for sweet potato kombucha and analyze changes in functional components and in vitro antioxidant activity of the product. [Method] Defined-strains-mixed fermentation was implemented with a consortium composed of Acetobacter xylinus, Zygosaccharomyces bailii, and Lactiplantibacillus plantarum. Single factor experiment and response surface methodology were employed to optimize the fermentation process. Physicochemical indices, functional components, and in vitro antioxidant activity were determined to evaluate the enhancement effects of defined-strains-mixed fermentation. [Result] The optimum fermentation process:fermentation with a strain volume ratio of 2∶1∶1 and an inoculum volume fraction of 6.8% at 31.1 ℃ for 32 h. The total phenol mass concentration of 325.68 μg/mL and total flavonoid mass concentration of 99.61 μg/mL, representing 1.14-fold and 1.42-fold increases over the pre-fermentation levels, respectively. The DPPH, ABTS+, and hydroxyl radical scavenging activities reached 2.21 μmol/mL, 10.08 μmol/mL, and 8.30 μmol/mL, respectively, all of which were significantly enhanced compared with the pre-fermentation levels, with the hydroxyl radical scavenging activity showing the greatest increase. [Conclusion] Defined-strains-mixed fermentation effectively elevates the mass concentrations of functional components and antioxidant capacity in sweet potato kombucha. This study provides data support for the value-added utilization of sweet potato resources and the development of novel kombucha products.
    Community Structure, Isolation, Identification, and Functional Evaluation of Lactic Acid Bacteria in Guiyang Sour Rice Noodles
    HE Jiayu, LI Hao, HUANG Zhongqiu, LUO Jingwen, CHEN Xiaofang, LIU Jia, WANG Hui
    2026,45(4):85-93
    [Abstract] (12) [HTML] (11) [PDF 12.56 M] (13)
    Abstract:
    [Objective] This study investigated the microbial community structure changes during the natural fermentation process of sour rice noodles, a traditional fermented food from Guiyang City, Guizhou Province and screened and isolated lactic acid bacterial strains with excellent acid-producing capacity and safety profiles, aiming to support the standardized production of sour rice noodles. [Method] The microbial community structure was analyzed through high-throughput sequencing technology. Strains were isolated, purified, and identified through morphological observation, physiological and biochemical assays, and 16S rRNA gene sequencing. The identified strains underwent acid production capacity measurement, hemolysis tests, and antibiotic susceptibility testing, on the basis of which the performance and safety of the strains were evaluated. [Result] High-throughput sequencing revealed that microbial diversity peaked during the soaking stage, with a stable community dominated by the genus g_Limosilactobacillus. Two lactic acid bacterial strains—Limosilactobacillus fermentum (L. fermentum) and Limosilactobacillus reuteri (L. reuteri)—were successfully identified from the samples. The two strains exhibited strong acid-producing capabilities, reducing the pH to 3.80 within 48 h in a rice substrate. Regarding safety, both strains demonstrated γ hemolysis in hemolysis tests, while antibiotic susceptibility testing indicated L. fermentum was relatively safe, and L. reuteri required a more comprehensive safety assessment. [Conclusion] In summary, L. fermentum selected in this study exhibits excellent fermentation and safety properties, being suitable for the standardized and industrial production of Guiyang sour rice noodles.
    Pickering Emulsion of Composite Nanoparticle-loaded β-Carotene and Its Enzymatic Degradation Effects
    DIAO Honglin, SUN Chengyi, WANG Wenbin, SHU Junsheng, ZHAO Lunxu, HE Zhaoxian, XUE Wenwen, DU Xianfeng
    2026,45(4):94-101
    [Abstract] (12) [HTML] (6) [PDF 4.15 M] (11)
    Abstract:
    [Objective] Carotenoid cleavage dioxygenases (CCDs) catalyze the degradation of β-carotene. However, due to the hydrophilic nature of CCDs, a system that provides biphasic enzymatic reactions is necessary to facilitate the enzymatic degradation of β-carotene. [Method] Hollow mesoporous silica-dihydromyricetin (HMS-DMY) composite nanoparticles were synthesized and used as the emulsifier to form the oil-in-water Pickering emulsion loaded with β-carotene and CCDs (HMS-DMY-E). The particle size and structure of HMS-DMY were characterized, and their influences on the particle size, microstructure, and rheology of HMS-DMY-E were investigated. Additionally, changes in the content of aroma compounds after enzymatic degradation were analyzed. [Result] HMS-DMY exhibited a particle size of 197.81 nm, a polydispersity index of 0.31, and a three-phase contact angle of 88.14°, showcasing favorable interfacial wettability for oil-water interface adsorption. HMS-DMY-E had a small particle size of 21.43 μm, which enhanced the contact area between β-carotene and CCDs, thereby promoting enzymatic degradation. The mass fractions of key aroma compounds such as β-ionone, β-cyclocitral, and dihydroactinidiolide were significantly increased after enzymatic degradation of HMS-DMY-E. [Conclusion] The Pickering emulsion prepared in this study serves as an efficient microreactor promoting the enzymatic degradation of β-carotene by CCDs and increasing the mass fractions of aroma compounds.
    Preparation of a pH-Responsive Film Loaded with Chia Seed Oil on ZIF-8 and Its Application in Fish Meat Preservation
    ZHOU Jie, JIN Jiangfeng, LI Keyu, QU Yunxuan, CHU Shanshan, CHEN Yan, XU Zhuoqun, HAN Jianzhong, QU Daofeng
    2026,45(4):102-112
    [Abstract] (19) [HTML] (79) [PDF 28.07 M] (12)
    Abstract:
    [Objective] To address the issue of oxidation and degradation of chia seed oil (CSO) during its preservation and to meet the demand for its sustained release, the author utilized the high specific surface area and porosity of the metal-organic framework ZIF-8 to construct CSO-loaded ZIF-8 nanoparticles (CSO@ZIF-8) and developed an intelligent active film with the dual functions of extending the shelf life of fish meat and real-time monitoring of freshness. [Method] Chitosan (CS) was used as the film-forming matrix, blueberry anthocyanin (BA) as the pH indicator, and CSO@ZIF-8 as the functional active component. The film (CS/BA/CSO@ZIF-8) was prepared by the casting method. [Result] Scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FT-IR), and X-ray diffraction (XRD) analysis confirmed the successful loading of CSO onto ZIF-8. CSO@ZIF-8 and BA increased the antioxidant rate of the film to 86.46%. Compared with pure CS film, the CS/BA/CSO@ZIF-8 film exhibited superior mechanical properties. Additionally, the CS/BA/CSO@ZIF-8 film demonstrated good pH responsiveness, showing a color change from deep red to blue-purple to yellow-green as pH increased. It was then applied to the freshness detection of fish meat. The sensory analysis and measurements of pH, volatile basic nitrogen, and total colony count showed that the film could respond to the pH decrease caused by fish meat spoilage and trigger the release of active components to slow down the deterioration of fish meat, extending the shelf life to 6 d.Conclusion] The CS/BA/CSO@ZIF-8 film has a promising application prospect in monitoring the freshness of aquatic products.
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    Effects of Single and Mixed Fermentation on Flavor, Composition, and Antioxidant Activity of Soybean Whey
    WEI Taotao, CHEN Qian, TAO Xiangjie, TANG Bin, REN Fusheng, HU Ping
    2025(12):95-106, DOI: 10.12441/spyswjs.20241217001
    [Abstract] (148) [HTML] (122) [PDF 30.69 M] (96)
    Abstract:
    [Objective] This study aims to explore the impacts of single strain fermentation and mixed fermentation on the flavor,composition, and antioxidant activity of soybean whey.[Method] Gas chromatography-ion mobility spectrometry (GC-IMS) was coupled with E-nose and high-performance liquid chromatography (HPLC) to analyze the flavor and function of soybean whey fermented by the single and mixed strains.[Result] Compared with single-strain fermentation by Limosilactobacillus fermentum HJS-1 or Kluyveromyces marxianus HJS-2, mixed fermentation (Limosilactobacillus fermentum HJS-1 + Kluyveromyces marxianus HJS-2) effectively improved the levels of functional substances and antioxidant activity of soybean whey. Compared with non-fermented soybean whey, mixed fermentation increased the mass concentrations of soy isoflavones and organic acids in soybean whey by 65.53% and 182.39%, respectively. Moreover, mixed fermentation increased the proportions of sweet-taste amino acids and aromatic amino acids by 49% and 9%, while reducing the proportions of umami/sour-taste amino acids and bitter-taste amino acids by 16% and 42%, respectively. The ABTS+, hydroxyl, and DPPH free radical clearance rates of the soybean whey after 36 h of mixed fermentation reached (20.95±0.07)%, (9.08±0.07)%, and (37.62±0.21)%, respectively. A total of 53 volatile flavor compounds in the fermented soybean whey were identified by GC-IMS, mainly including esters, aldehydes, alcohols, and acids. Large amounts of esters such as isobutyl acetate and ethyl acetate existed in the soybean whey after mixed fermentation, which removed the beany flavor of soybean whey.[Conclusion] Mixed fermentation can effectively improve the flavor quality and antioxidant activity of soybean whey.
    Structural Analysis and Functional Prediction of PRGR, a Target Protein of the Poria Ergosta-7,22E-dien-3β-ol
    LIU Yongfei, REN Yanling, WANG Tao, WU Maozhao, PENG Jing, WU Changyun, LI Zexiu
    2025(10):163-172, DOI: 10.12441/spyswjs.20250306002
    [Abstract] (123) [HTML] (51) [PDF 82.22 K] (131)
    Abstract:
    [Objective]This study aims to investigate the mechanism of the interaction between ergosta-7,22E-dien-3β-ol, an active sterol of Poria, and progesterone receptor (PRGR) and the potential therapeutic effects via bioinformatics and molecular docking.[Method]The TCMSP database was used to screen the active ingredients of Poria, and MEGA X (10.0.5) was used for alignment of multiple PRGR sequences. The primary structure of PRGR was analyzed by ProtParam, and the hydrophobicity of PRGR was predicted by Protscale. The amino acid sequence of PRGR was analyzed by Prosite, and the secondary structure of PRGR was analyzed on NPS@SOPMA. The RCSB PDB database was used to predict the tertiary structure of PRGR via the homologous modeling method. DeepLoc-2.0 website was used to predict the subcellular localization of PRGR. SwissDock was employed to simulate the molecular docking between ergosta-7,22E-diene-3β-ol and its potential target PRGR (3O5Q).[Result]The PRGR protein consisted of 933 amino acid residues, with a relative molecular mass of 98 980 and a theoretical isoelectric point of 6.09, being a hydrophilic unstable protein. Its secondary structure was dominated by random coils (70.31% of the total), and this protein contained nuclear receptor ligand-binding domains (NR LBDs) and C4-type zinc-finger structure, which suggested its core function in nuclear signaling. Ergosta-7,22E-dien-3β-ol was anchored to the PRGR ligand-binding pocket through hydrophobic interactions and hydrogen bonding, and the key binding sites involved residues such as Leu and Ala. PRGR was highly conserved in primates, with branching values of more than 98% in the species (chimpanzee and bonobo) with closest affinity to humans. PRGR may be involved in the immune regulation through the nucleus and the outer membrane of mitochondria. Molecular docking revealed that ergosta-7,22E-dien-3β-ol may form a stable complex with PRGR.[Conclusion]This study elucidates the molecular binding mechanism of a sterol in Poria with PRGR, providing theoretical support for the development of immunomodulatory drugs targeting PRGR and the precise utilization of resources with both medicinal and edible values. Meanwhile, this study provides new ideas for the research on natural product-nuclear receptor interactions.
    Probiotic Properties of Three Strains of Lactobacillus and Their Application in Corn Husk Fermentation
    ZHAI Bo, SHU Quanxian, YANG Xiaoyan, MAO Yin, DENG Yu, ZHAO Yunying
    2025(10):122-131, DOI: 10.12441/spyswjs.20250304003
    [Abstract] (130) [HTML] (71) [PDF 91.20 K] (125)
    Abstract:
    [Objective]This study aims to improve the utilization of maize resources and address the shortage of feed resources.[Method]The intestinal colonization capacity, tolerance, and antibacterial properties of three Lactobacillus strains, Lactobacillus paracasei ZB-1 (ZB-1), L. paracasei DY-2 (DY-2), and L. rhamnosus DY-4 (DY-4) were evaluated. The most suitable strain for fermenting cornhusks was identified, and its fermentation process was optimized.[Result]ZB-1 exhibited higher intestinal colonization ability and antibacterial properties than DY-2 and DY-4. The antibacterial mechanism of ZB-1 was likely driven by the action of organic acids in an acidic environment and certain protein-based antimicrobial substances. The fermentation conditions for ZB-1 were optimized as follows: hydrolysis of corn husks with cellulase at a volume fraction of 6% (solid-liquid ratio of 4 g∶1 mL during enzymatic hydrolysis) for 24 h, followed by an alkaline treatment with NaHCO3 at a mass fraction of 2%, ZB-1 inoculation volume fraction of 5%, molasses addition at a volume fraction of 3%, alkaline protease of 1 350 U/g, moisture content of the fermentation material controlled at a mass fraction of 50%, and fermentation at 37 ℃ for 48 h. Under these conditions, the mass fraction of organic acids in the fermented corn husks reached 3.23%, and the mass fraction of small peptides increased to 50.2 mg/g. Additionally, the mass fractions of neutral detergent fiber (NDF) and acidic detergent fiber (ADF) decreased to 63.72% and 15.82%, respectively.[Conclusion]This novel fermentation process for corn husks not only enhances the mass fractions of small peptides and organic acids but also decreases the mass fractions of NDF and ADF. The findings of this study offer significant reference value for the efficient biotransformation of corn husks and the fermentation of other cake and meal feed materials with Lactobacillus.
    Ultrasonic-microwave Assisted Extraction of Flavonoids from Citri Reticulatae Pericarpium and High-purity Purification of Hesperidin
    GE Weiben, LI Yiheng, WANG Hongxin
    2025(10):52-63, DOI: 10.12441/spyswjs.20250217002
    [Abstract] (233) [HTML] (154) [PDF 84.70 K] (139)
    Abstract:
    [Objective]To explore the application prospects of Citri Reticulatae Pericarpium in the food industry and efficiently extract the active component hesperidin, while developing an effective purification process to enhance the purity and functional value of the active ingredients.[Method]Ultrasonic-microwave assisted extraction (U-MAE) was employed to extract the hesperidin from Citri Reticulatae Pericarpium, followed by a three-stage purification system guided by dissolution characteristics involving alcohol removal by concentration, gradient ethanol washing, and pH adjustment to purify hesperidin. Single factor experiments and response surface methodology were used to optimize the extraction parameters. The antioxidant activity and α-glucosidase inhibitory activity of the final product were also evaluated.[Result]Under the optimal extraction conditions (60% ethanol-water solution by volume, microwave power of 220 W, extraction time of 3.5 min, and material/liquid ratio of 1 g∶45 mL), the hesperidin yield reached (43.3±0.2) mg/g, demonstrating significant efficiency advantages over traditional extraction methods. After three-stage purification, the mass fraction of hesperidin increased from (41.70±0.07)% to (96.09±0.88)%. The final product demonstrated excellent antioxidant activity (ABTS free radical scavenging IC50 of 135.57 μg/mL) and α-glucosidase inhibitory activity (IC50 of 102.13 μg/mL).[Conclusion]The U-MAE and three-stage purification system developed in this study enables efficient extraction and purification of active components from Citri Reticulatae Pericarpium, significantly enhancing their purity and functional values. This provides theoretical basis and technical support for the application of Citri Reticulatae Pericarpium in the development of functional foods and offers new ideas for the development and utilization of other traditional Chinese medicinal materials that are both food and medicine.
    Effects of Cutting Size and Steaming/Boiling Time on the Quality of Colored Mashed Potatoes
    CHE Yuqing, CHI Chi, DONG Yu, NA Tiancang
    2025(9):129-140, DOI: 10.12441/spyswjs.20250221001
    [Abstract] (131) [HTML] (67) [PDF 13.81 M] (89)
    Abstract:
    [Objective] This study explored the effects of steaming/boiling time and cutting size on the color, texture, starch structure, and anthocyanin mass fraction of red and purple potatoes before and after cooking, aiming to provide a theoretical basis for the processing of colored mashed potatoes. [Method] Red and purple potatoes were taken as the research objects. They were cut into three different sizes (30 mm×30 mm×10 mm, 20 mm×20 mm×10 mm, and 16 mm×16 mm×10 mm) and steamed or boiled for five time periods (0, 3, 5, 7, and 10 min). The color parameters (including surface brightness L*, red-green value a*, and yellow-blue value b*), texture properties (hardness, viscosity, chewiness, and adhesiveness), starch structure, and anthocyanin mass fraction were measured before and after steaming/boiling. The effects of steaming/boiling time and cutting size on the texture, starch gelatinization, and anthocyanin mass fraction of mashed potato were analyzed. [Result] Steaming/boiling time and cutting size had significant effects on the color, especially the L*, a*, and b* values, of red and purple potatoes. With the extension of steaming/boiling time, the hardness, viscosity, chewiness, and adhesiveness of red and purple potatoes of all three cutting sizes showed a downward trend. Compared with steaming, boiling was more likely to cause the declines of these texture indicators. For potatoes with a cutting size of 30 mm×30 mm×10 mm, their texture indicators were significantly higher than those of smaller blocks (20 mm×20 mm×10 mm and 16 mm×16 mm×10 mm) under the same steaming/boiling time. For the blocks that could be made into mashed potato, steaming/boiling time and cutting size had greater impacts on the viscosity and chewiness of red mashed potato, but had no significant effect on those of purple mashed potato. Extending the steaming/boiling time to 10 min accelerated the starch gelatinization process, disrupted the starch structure, and caused a decrease in anthocyanin mass fraction. [Conclusion] The optimal processing conditions for colored potatoes are as follows: boiling for 7 min and cutting into blocks of 16 mm×16 mm×10 mm. The colored mashed potato prepared under these conditions has the best color and texture and can meet the quality requirements for the processing of colored mashed potato.
    Extraction Process Optimization and Antioxidant and Blood Glucose-lowering Effect Evaluation of Polyphenols from Camellia japonica Flowers
    CHEN Long, YANG Xiaocong, XING Shujie, SHI Xinyao, ZHENG Xueke, ZHU Jing
    2025(8):97-106, DOI: 10.12441/spyswjs.20241207001
    [Abstract] (167) [HTML] (94) [PDF 4.22 M] (182)
    Abstract:
    [Objective] This study optimized the extraction process of polyphenols from Camellia japonica (C. japonica) flowers and preliminarily explored the antioxidant and blood glucose-lowering effects of the extracted polyphenols, aiming to improve the utilization of C. japonica flowers. [Method] With the flowers of Xinyang Maojian as raw materials, the ultrasonic-assisted method was adopted to extract polyphenols from C. japonica flowers, and the antioxidant and blood glucose-lowering activities of the extracted polyphenols were analyzed. With the extraction rate of polyphenols from C. japonica flowers as the evaluation index, the response surface methodology was adopted to explore the effects of ethanol volume fraction, solid-liquid ratio, extraction time, and ultrasonic power on the extraction rate of polyphenols from C. japonica flowers. [Result] Under the conditions of the ethanol volume fraction of 54%, the solid-liquid ratio of 1 g∶33 mL, the extraction time of 49.5 min, and the ultrasonic power of 210 W, the actual extraction rate obtained from verification experiment was 12.60%, with a relative standard deviation (RSD) of 2.28%, which indicated that the optimization results were reliable. In addition, the polyphenols from C. japonica flowers had strong scavenging abilities against DPPH, hydroxyl, and ABTS+ free radicals. The scavenging abilities were positive correlated with the mass concentration of the extracted polyphenols, and the half-inhibitory mass concentrations (IC50) were 0.044, 0.065, and 0.068 mg/mL, respectively. The extracted polyphenols had good inhibitory effects on the activities of α-glucosidase and α-amylase, with the IC50 of 0.054 and 0.057 mg/mL, respectively. [Conclusion] The polyphenols from C. japonica flowers can be used as a good natural antioxidant and blood glucose-lowering agent, demonstrating potential application value. This study provides a theoretical foundation for the refined processing of C. japonica flowers.
    Screening of Excellent Lactic Acid Bacteria and Yeast Fermentation Agents and Effects of Mixed Fermentation on the Quality of Bread Dough
    CHEN Yumeng, WANG Weijun, SHEN Shuling, LI Yanhua, MA Jingjing, HUANG Menghan, LIU Yuhang
    2025(8):69-78, DOI: 10.12441/spyswjs.20250115002
    [Abstract] (230) [HTML] (267) [PDF 4.78 M] (164)
    Abstract:
    [Objective] The research on the synergistic use of lactic acid bacteria and yeast in sourdough is beneficial for meeting the industrial production demand of fermentation agents for baking food.[Method] This study investigated the acid tolerance, acid production, enzyme production, gas production, and alcohol production abilities of various strains during the fermentation process by measuring the microbial count, pH, stretching area, elongation, hardness, viscosity, storage modulus (G′), loss modulus (G″), etc. of bread dough. The effects of different fermentation agents on the total titratable acidity (TTA), stretching characteristics, texture characteristics, and rheological properties of bread dough were investigated. [Result] Lacticaseibacillus paracasei LG0260, Lactiplantibacillus plantarum LG1034, Lactococcus lactis LG0827, as well as Saccharomyces cerevisiae J2808 and S. cerevisiae J2815, maintained good acid production rates and abilities throughout the fermentation process. Especially, L. paracasei LG0260, Kluyveromyces marxianus J2828, and L. lactis LG0827 exhibited the highest phytase enzyme activity (23.21 mU/mL), amylase enzyme activity (0.82 U/mL), and protease enzyme activity (2.51 U/mL), respectively. In addition, the fermentation agent MY2L1 prepared by co-culture fermentation of S. cerevisiae J2808 and L. paracasei LG0260 effectively improved the stretching area and elongation of bread dough, with the highest values of 242 cm2 and 181 mm, respectively. [Conclusion] Liquid strains have greater impacts on the hardness and viscosity of sourdough than commercial Angel yeast. The mixed fermentation with liquid strains enhances the fluid properties of the dough. This study can provide technical reference for mining type Ⅱ sourdough fermentation agents and improving sourdough quality.
    In Vitro Antioxidant and Anti-inflammatory Activities of Tea Flower Extract and Its Inhibitory Effect on Cell Aging
    YU Shishuai, HAO Yining, PENG Bo, LIU Youyun, QU Liping
    2025(7):74-84, DOI: 10.12441/spyswjs.20241017002
    [Abstract] (177) [HTML] (140) [PDF 91.14 K] (156)
    Abstract:
    [Objective] This study aims to investigate the in vitro antioxidant and anti-inflammatory activities of Yunnan tea flower extract (TFE) and its Inhibitory effect on cell aging. [Method] The main active components in TFE were determined by ultraviolet (UV)-visible spectrophotometry and high performance liquid chromatography (HPLC). The antioxidant and anti-inflammatory activities of TFE were determined by the free radical scavenging assay and UV-induced photoaging model of human keratinocytes (HaCaT), respectively. After the aging model of fibroblasts was established, the aging level of cells was assessed by the β-galactosidase (β-gal) staining assay, and the expression of matrix metalloproteinase-1 (MMP-1), matrix metalloproteinase-3 (MMP-3), and type Ⅰ procollagen (PC-1) were determined by enzyme-linked immunosorbent assay. [Result] The mass fractions of total flavonoids, tea polyphenols, total proteins, and total sugars in TFE were 14.51%, 12.83%, 9.57%, and 50.34%, respectively. Ester-type catechins were the main tea polyphenols. The IC50 in scavenging DPPH and ABTS free radicals were 34.32 μg/mL and 227.79 μg/mL, respectively. TFE significantly inhibited reactive oxygen species (ROS) production-induced by UV in HaCaT cells, down-regulated the expression of IL-6 and TNF-α, up-regulated the expression of nuclear factor erythroid 2-related factor 2 (Nrf2) and heme oxygenase-1 (HO-1). In addition, TFE inhibited the aging of fibroblasts, down-regulated the expression of MMP-1 and MMP-3, and up-regulated the expression of PC-1. [Conclusion] TFE had strong antioxidant and anti-inflammatory activities. It can down-regulated the expression of MMP-1 and MMP-3 and up-regulated the expression of PC-1 to prevent cell aging, demonstrating potential anti-aging activity.
    Research Progress in the Application of Tea Polyphenols in Meat Processing and Preservation
    GAO Yanting, LI Huanhuan, XU Teng, ZHAO Ke, SU Mingwei, WU Liwen, TANG Honggang
    2025(6):10-18, DOI: 10.12441/spyswjs.20241115001
    [Abstract] (276) [HTML] (252) [PDF 3.41 M] (167)
    Abstract:
    Tea polyphenols are the general term for polyphenols in tea, mainly including catechins, flavonoids, and anthocyanins, which have antioxidant and antimicrobial properties. The author reviewed the structural characteristics and the antioxidant and antibacterial mechanisms of tea polyphenols. Additionally, the application of tea polyphenols in the processing and preservation of meat products is summarized, providing a theoretical basis for their use in meat products. Studies have shown that tea polyphenols can achieve anti-oxidation by scavenging free radicals, chelating metal ions, and inhibiting oxidase activity. Moreover, tea polyphenols can inhibit cell growth and proliferation by inhibiting the activities of enzymes involved in cell metabolism and damaging the cell membrane system. As natural antioxidants, tea polyphenols can significantly prolong the shelf life of meat products and are widely used in fresh, pre-made, sauced, pickled, and other meat products. At present, the mechanisms underpinning the antibacterial and antioxidant effects of tea polyphenols in meat products have not been fully clarified, and the poor solubility and low stability of tea polyphenols remain to be solved. Future research should focus on the modification and optimization of tea polyphenols, synergistic preservation, and the application of tea polyphenols in meat processing to further improve the preservation effect.
    Research Progress in Application of Ultra-high Pressure Sterilization in the Processing of Prepared Dishes
    DONG Haisheng, ZANG Peng
    2025(6):1-9, DOI: 10.12441/spyswjs.20240409001
    [Abstract] (372) [HTML] (191) [PDF 1.89 M] (185)
    Abstract:
    As a non-thermal sterilization technology, ultra-high pressure sterilization can protect the thermosensitive nutrients and maintain the texture of food, demonstrating unique technical advantages in the processing of prepared dishes. By a review of domestic and foreign literature and performance of relevant equipment, this paper introduced the principle, equipment, and parameters of ultra-high pressure sterilization. Considering the parameters of ultra-high pressure sterilization and the effects of food ingredients on the pressure tolerance of different microbial species, the factors affecting the effect of ultra-high pressure sterilization were analyzed. In addition, the effects of ultra-high pressure sterilization on the physical and chemical properties, sensory quality, enzyme activity, microorganisms count and bioactive substances of prepared dishes were summarized. Finally, the problems and solutions of the current application of ultra-high pressure sterilization in the processing of prepared dishes were pointed out. The review aims to provide reference for the application of ultra-high pressure sterilization in the prepared dish industry.

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

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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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