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    Review
    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
    [Abstract] (16) [PDF 7.59 M] (25)
    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.
    Research Article
    Exploration of Gut Microbiota Changes in BALB/c Mice Sensitized with Ovalbumin Without Immunologic Adjuvant
    MENG Xiao, LIU Cheng-long, CHEN Chen, XIE Qiang, FU Wen-hui, XUE Wen-tong
    2024,43(3):14-25
    [Abstract] (14) [PDF 9.93 M] (27)
    Abstract:
    This study aimed to investigate the alterations in the gut microbiota of mice sensitized with ovalbumin (OVA) without immunologic adjuvant treatment, and to explore the characteristic gut microbiota associated with OVA allergy. An OVA-sensitized mouse model was constructed, and the allergic reactions of the mice were evaluated by the allergic symptom score, detection of serum immunoglobulin E(IgE) level, and observation of colon histological morphology. Gut microbiota analysis was performed using 16S rRNA amplicon sequencing, including diversity analysis, species composition analysis, and functional prediction. The results showed that there were significant changes in the allergic symptom score, total serum IgE, OVA-specific IgE, and HE staining results of colon tissue in the OVA-sensitized group, indicating the success of model construction. The gut microbiota analysis revealed a significant increase in the abundance of Pseudomonadaceae at the family level, a significant decrease in the abundance of Lachnospirales-Lachnospiraceae and Desulfovibrionales-Desulfovibrionaceae, and a significant increase in the abundance of Pseudomonas at the genus level, together with a significant decrease in the abundance of Lachnospiraceae NK4A136 group in the sensitized group. Bacteroidales could be speculated as a characteristic microbiota of OVA allergy.
    Mechanism Investigation of Neurotoxicity of Caenorhabditis elegans Induced by Fumonaxin B1-Mediated Oxidative Stress and Mitochondrial Dysfunction
    YE Yong-li, ZHANG Xiao-juan, TANG Lili, WANG Jia-sheng, ZHANG Yin-zhi, SUN Xiu-lan
    2024,43(3):26-35
    [Abstract] (10) [PDF 2.06 M] (16)
    Abstract:
    To study the role of mitochondrial function and oxidative stress in the neurotoxicity induced by fumonisin B1 (FB1), the model of Caenorhabditis elegans(C. elegans) was used. The behavioral phenotype of C. elegans treated by FB1, and the changes in indices related to oxidative stress and mitochondrial function were analyzed. The results showed that 20~200 μg/mL FB1 exposure for 24 hours induced abnormal expression of genes (cyp35A2、sod-1、sod-3、ctl-2,andctl-3) related to cytochrome oxidase, superoxide dismutase(SOD), and catalase(CAT) in a dose-dependent manner. Moreover, 100~200 μg/mL FB1 treatment reduced mitochondrial density of C. elegans and significantly decreased the levels of adenosine triphosphate (ATP) and the potential of mitochondrial membrane (P<0.05). The expression levels of mitochondrial respiratory chain complexes I and V were significantly inhibited by 200 μg/mL FB1 treatment, while the expression level of mitochondrial fission gene drp-1 was increased. Correlation analysis demonstrated a significant correlation between the expression of indices related to oxidative stress and mitochondrial function and the behavioral phenotype of C. elegans. In conclusion, FB1 may induce neurotoxicity by participating oxidative stress, mitochondrial respiratory chain, and mitochondrial dynamics in C. elegans.
    In vitro Digestion and Fermentation Characteristics of Trehalose-Based Maltoheptaose and Its Microspheres
    PAN Ying, JIANG Bo, CHEN Jing-jing, ZHANG Tao
    2024,43(3):36-45
    [Abstract] (8) [PDF 1.80 M] (21)
    Abstract:
    This study was conducted to investigate the changes of trehalose-based maltoheptaose (N-G7) before and after encapsulation in simulated digestive fluid and in vitro fermentation. The mass ratio of N-G7 and the sugar composition of N-G7 microspheres (ALG-Ca) in the solution before and after digestion were analyzed by in vitro digestion models of oral, stomach, and small intestine. The fermentation characteristics of microspheres were evaluated by in vitro fermentation technology. The changes in pH values, OD600, gas production, and short-chain fatty acid (SCFA) content at different time points were detected, and their effects on the composition of human intestinal microbiota were studied. The results showed that N-G7 was almost not hydrolyzed in the oral digestion for 2 minutes and in the highly acidic gastric environment. However, the hydrolysis rate of N-G7 reached 82.70% after intestinal digestion. Encapsulation with different concentrations of calcium alginate (1%, 2%, 3%) formed microspheres that retained approximately 80% of N-G7 reaching the colon. During in vitro fermentation, the pH value and OD600 of each experimental group decreased and increased continuously with time. The gas production and carbon source consumption rate in the 2% ALG-Ca group were the lowest among all groups from 0 to 6 hours, followed by a gradual increase, indicating that the fermentation system of N-G7 after encapsulation belonged to slow fermentation. Compared with the control group, the 2% ALG-Ca group produced a large amount of SCFA and changed the composition of intestinal microbiota, which was more conducive to the growth of probiotics.
    Screening and Enzymatic Properties of Salt-Tolerant Alkaline Protease Strain LK-3
    LIU Ke-yu, NING Xi-bin
    2024,43(3):46-53
    [Abstract] (6) [PDF 9.99 M] (20)
    Abstract:
    In order to screen a wild-type strain with high alkaline protease activity and good stability, and to achieve industrial-scale production of protease, a stable high-yield salt-tolerant alkaline protease-producing strain was isolated from seawater of the East China Sea in the Lin'gang region of Shanghai. The morphological characteristics, physiological characteristics, and 16S rDNA gene sequence of the strain were analyzed and sequenced, and the strain was identified as Bacillus stratosphericus and named B. stratosphericus LK-3. The enzymatic properties study revealed that the optimal conditions for enzyme action were 35 ℃, pH 8.5, and inoculation amount of 7%. Under these conditions, the enzyme activity reached （581.74±0.81） U/mL after 72 h fermentation. In addition, the enzyme showed good salt tolerance and maintained 22.03% of the relative original enzyme activity even under a high saturated salt concentration of 40 g/dL. The salt tolerance of protease is a valuable characteristic, and the alkaline protease produced by strain LK-3 could be purified and used as a biological detergent additive in industrial production.
    Study on Relationship between Wheat Flour Characteristics and Quality of Fresh Wet Noodles
    SUO Ting, YANG Shu-lin, LIN Na, ZHU Ke-xue, GUO Xiao-na
    2024,43(3):54-65
    [Abstract] (10) [PDF 1.38 M] (16)
    Abstract:
    The relationship between wheat flour characteristics and the quality of fresh wet noodles was investigated to provide a theoretical guidance and scientific basis on the germplasm resources screening for wheat breeding and the production of tailored flour for fresh wet noodles. Using 13 types of wheat flours as raw materials, their protein quality, solvent retention capacity, and endogenous enzymes activity were determined, and the appearance, texture, and sensory quality of the prepared fresh wet noodles were analyzed. The results showed that there was a significant negative correlation between the mass concentration glutenin macropolymer and the brightness of dough sheet. The ratio of glutenin to gliadin was significantly negatively correlated with cohesiveness of the cooked noodles. The solvent retention capacity of lactic acid was significantly positively correlated with chewiness and sensory evaluation, and the lipoxygenase activity of flour was significantly positively correlated with hardness and chewiness. Through principal component analysis and clustering analysis, the 13 types of wheat flours could be divided into three categories. Wheat flours of cluster III had significantly better protein quality and dough rheological quality than other wheat flours, yielding the best edible quality of the cooked noodles. Wheat flours of cluster II produced noodles with significantly higher brightness than other wheat flours, exhibiting the optimal appearance quality. Combining domestic wheat with cluster II/III wheat could be used to prepare specialized flour for fresh wet noodles with good appearance and edible quality.
    Exploring Key Metabolic Pathways in Chilling Injury Development in Peaches Based on Transcriptomic Analysis
    WANG Lu-fan, YANG Xiao-han, WANG Yu-xuan, DAI Bing-er, DU Xi-jie, ZHENG Xiao-lin, HUAN Chen
    2024,43(3):66-75
    [Abstract] (9) [PDF 2.64 M] (15)
    Abstract:
    Peaches are susceptible to chilling injury(CI) during low-temperature storage, which severely affects their commercial quality. To investigate the variations in various metabolic pathways during the development of CI in peaches, the transcriptional level changes in ‘Hujingmilu’ peaches during low-temperature and room-temperature storage periods were analyzed based on transcriptome analysis. The results indicated that a total of 125 metabolic pathways were identified as altered during the storage of peaches. Through the analysis of five key metabolic pathways, it was observed that the development of CI in peaches accompanied by the activation of pathways involved in the conversion of oxidative or reductive glutathione, synthesis and degradation of sucrose, and degradation of pectin. Additionally, the synthesis pathway of starch and the synthesis and signaling pathway of jasmonic acid were inhibited during this process. The alterations in the above metabolic pathways might be the mechanisms in response to the cold stress in peaches. These findings could provide the theoretical guidance for subsequent investigations into the regulation mechanisms in CI development of peaches.
    Study on Denitrification Characteristics of a Nitrogen Removal Composite Microbial Agent
    XIE Jia-wei, ZHENG Zhan-wang, PAN Bi-wen, XU Tao, LI Xiu-fen
    2024,43(3):76-84
    [Abstract] (9) [PDF 1.36 M] (15)
    Abstract:
    In order to improve the efficiency of denitrification in wastewater treatment, the denitrifying strains N1, N9 and N10, which have been screened out in the laboratory, were prepared into a composite microbial agent. The influence of different temperatures, carbon-to-nitrogen ratios (C/N), and carbon source types on the growth and denitrification characteristics of the composite microbial agent was investigated, showing significant practical value. The results showed that 92.61% nitrate nitrogen, 60.02% total nitrogen, and 58.48% chemical oxygen demand could be removed by the compound microbial agent under the conditions of 30 ℃, C/N ratio of 10, and soluble starch as the carbon source after 48 h. Moreover, the denitrification effect was substantial within the C/N ratio range of 2 to 10, indicating that the composite denitrification microbial agent could have application prospect in the denitrification process of low C/N ratio wastewater.
    Functional Properties of Healthy Meal Replacement Powders Containing Konjac, Fruit and Vegetable Flour
    FAN Dong-cui, QIU Li-qing, CHEN Jing-jing, ZHANG Min
    2024,43(3):85-93
    [Abstract] (11) [PDF 8.94 M] (17)
    Abstract:
    This study investigated the effects of different sterilization conditions on the functional characteristics of homemade meal replacement powders and other product quality attributes. Ultraviolet cold sterilization was found to retain the original functional characteristics of the meal replacement powders to the maximum extent, but with low sterilization efficiency. In contrast, radiofrequency sterilization preserved both functional components and achieved good sterilization effects. Comparing homemade and commercial meal replacement powders, it was revealed that the total phenol content and antioxidant activity of the homemade powders were higher than those of the commercially available ones, while the flavor of the homemade powders was superior to the commercial products. To examine the storage stability of the homemade meal replacement powders, 3-month storage experiment was conducted. The results showed that the functional characteristics and microbial indexes of the homemade powders were within the standard range during the 90-day storage period. To prolong the shelf life of the meal replacement powders, it is recommended to store the powders in a dry and shady place.
    Effect of Bacitracin Methylene Disalicylate on Growth Performance and Intestinal Microflora Structure of White-Feathered Broilers
    JIANG Yu-hang, XIN Wei-gang, ZHOU Huan-yu, YANG Rui-si, ZHANG Qi-lin, LIN Lian-bing
    2024,43(3):94-101
    [Abstract] (10) [PDF 1.46 M] (16)
    Abstract:
    Bacitracin methylene disalicylate (BMD) has good antibacterial activity and safety, which can be used as a pharmaceutical additive to prevent and treat animal diseases. However, the effects of BMD on white-feathered broilers, particularly regarding growth performance and intestinal microflora structure, remains unclear. This study selected three-day-old healthy white-feathered broilers as experimental subjects, and compared the feeding management of high (60.0 mg/kg), medium (40.0 mg/kg), and low (20.0 mg/kg) dosages of BMD added in the basal ration, with the addition of 50 mg/kg of chlortetracycline preparation as the positive control group. The changes in feed-weight-ratio of white-feathered broilers within 28 days were recorded, and the second generation high-throughput sequencing technology was used to sequence and analyze the changes in their intestinal microflora and composition at 28 d. The differences in intestinal microflora diversity and relative abundance of major dominant groups were compared between and within groups. The results showed that feeding different doses of BMD and chlortetracycline preparation had an effect on the growth performance of white-feathered broilers chickens. The feed-to-weight ratio of white-feathered broilers was the lowest when 60.0 mg/kg dose of BMD was fed, and the effect was the optimal. Meanwhile, feeding BMD and chlortetracycline preparations also affected the intestinal microflora of white-feathered broilers, resulting in decreased diversity and increased abundance. In addition, for the dominant microflora, compared with the blank group, the BMD and chlortetracycline groups had a significant increase in Bacteroidetes and Tenericutes(P<0.05), while a significant decrease in Firmicutes(P<0.05). At the generic level, the relative abundance of Fournierella significantly increased(P<0.05), while that of Faebacterium significantly decreased(P<0.05). Overall, the results reveal that feeding BMD can promote the growth performance and intestinal microflora structure of white-feathered broilers, effectively reducing the feed-to-weight ratio of white-feathered broilers and promote the micro-ecological health of the intestinal microflora.
    Analyzing Microbial Diversity on Tobacco Leaves Surface During Fermentation Process Based on 16S rRNA Gene Sequencing
    YIN Geng-yun, XIAO Dong, WANG Kai, SHI Jian-quan, ZHU Ling-chao, WANG Ming-feng
    2024,43(3):102-112
    [Abstract] (10) [PDF 3.51 M] (15)
    Abstract:
    Cigar tobacco leaves can be made into cigar products with unique flavors only after fermentation treatment. It is of great significance to investigate the diversity of microorganisms in tobacco fermentation process to improve the quality of domestic cigar tobacco. In this study, preliminarily air-cured cigar tobacco leaves from eight regions of Yunnan Province and seven high-quality cigar tobacco leaves from Dominican Republic were collected. The microbial species on the surface of each sample were identified based on 16S rRNA gene sequencing technology. Microbial diversity was analyzed by OTU clustering analysis, Alpha diversity analysis, species composition analysis, and other methods to obtain the dominant bacteria on the surface of preliminarily air-cured tobacco leaves. The results showed that the dominant bacterial genus in the cigar tobacco leaves of Yunnan Province was prevalently identified as Staphylococcus, while other common genera included Pseudomonas, Achromobacter, Corynebacterium, Pantoea, and so on. The distribution of microbial species in Dominican cigar samples was more uniform than that in domestic cigar samples, and the overall diversity of microbial species was higher than that of domestic cigar samples. The majority of their dominant bacteria genera were Staphylococcus, Corynebacterium, and Tetralogy. The dominant bacteria genera of cigar leaves in Lincang City of Yunnan Province were similar to those in Dominican cigar samples, and its species diversity and uniformity were higher than those in other domestic regions in China, indicating great development potential.
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    Synthesis of Isomaltooligosaccharides with High Degree of Polymerization and Its in vitro Probiotic Function Evaluation
    XU Ying, WANG Lei, WEI Beibei, SU Lingqia, CHEN Sheng, WU Jing
    2023,42(1):66-74, DOI: 10.3969/j.issn.1673-1689.2023.01.005
    [Abstract] (664) [PDF 1.68 M] (1037)
    Abstract:
    Isomaltooligosaccharides (IMO) are oligosaccharides mainly composed of α-1,6 glycosidic bonds linked glucoses, which have physiological characteristics of hypoglycemic index and promoting probiotics proliferation. The current commercial IMO production has low yield and high isomaltose content in the product, while the probiotic function of IMO is mainly attributed to the high polymerization fractions like disaccharides and above. In this study, α-glucosidase from Aspergillus niger and cyclodextrin glucosyltransferase (CGTase) from Bacillus stearothermophilus NO2 were combined for synthesis of IMO with improved yield and polymerization (named IMOH). In this study, the effects of reaction pH, temperature, time, substrate type and enzyme addition on the yield were investigated by single-factor experiments, and the effects of compound enzyme amount and reaction time were subsequently explored. The results showed that the yield of IMOH reached 64.27%, and the high polymerization content of trisaccharides and above was 71.57% under pH 5.5 at 50 ℃, using 300 g/L maltodextrin with DE values ranges from 15 to 20 as the substrate, and with α-glucosidase of 5 U/g substrate (calculated by substrate mass) and CGTase of 20 U/g substrate (calculated by substrate mass). The structural analysis of IMOH products showed that the ratio of α-1,6 bond ratio was 70.67%, and the average molecular weight of products was 706, which was higher than that of commercial IMO50. The in vitro fermentation experiments of intestinal microorganisms suggested that compared with commercial IMO50, the IMOH had a better proliferative effect on Bifidobacterium adolescentis, and could further inhibit the growth of opportunistic bacteria Escherichia coli in intestinal tract, showing a certain in vitro probiotic effect. This study proposed a new process of the IMO synthesis by the dual-enzyme compounds, providing a new idea for the industrial synthesis of IMO with high yield and high degree of polymerization.
    Research Progress of Alginate Polysaccharide Molecular Modifying Enzymes
    LI Li, NING Limin, YAO Zhong, ZHU Benwei, XU Hong
    2023,42(1):18-39, DOI: 10.3969/j.issn.1673-1689.2023.01.002
    [Abstract] (469) [PDF 4.57 M] (1234)
    Abstract:
    As a linear polysaccharide, alginate has different physiological and biochemical characteristics according to its structure and composition. It holds great application value and potential in food, medicine and cosmetics. These characteristics of alginate are mainly controlled by the action of alginate-modifying enzymes such as alginate lyase, mannuronan C5-epimerase, alginate acetylase and alginate deacetylase. This review mainly introduced the synthesis of alginate-modifying enzymes and the mechanism of alginate modification, and summarized the source, classification, structure, mode of action and research progress of several alginate modifying enzymes. The emphasis was laid on the research progress of alginate lyase and mannuronan C5-epimerase. And we also prospected the future development of related research, providing reference for the further development and application of alginate and its related modifying enzymes.
    Studies on Mycotoxin Degrading Enzymes and Their Applications in Feed and Food Industries
    XU Wei, ZHANG Yulei, SHI Yan, FANG Yuanyuan, OUYANG Binbin, ZHANG Wenli, MU Wanmeng
    2023,42(1):1-17, DOI: 10.3969/j.issn.1673-1689.2023.01.001
    [Abstract] (686) [PDF 2.80 M] (1222)
    Abstract:
    Mycotoxins are a group of secondary metabolites produced by fungi during their growth. Mycotoxins not only seriously affect the yield of food crops, but also pose big threat to human health. There are various physical treatments for mycotoxins including cleaning, peeling, exposure, irradiation, ion pulse and so on, however, these physical methods are difficult to ensure complete removal of toxins. Also, the loss of nutrients in crops would be possibly caused during the physical treatment. Chemical methods can also eliminate mycotoxins to some extent, but the introduction of chemical reagents and the potential indirect contamination can limit the further application in practical field. With a continuous development of biotechnology, microbial enzymes have shown great advantages in the degradation of mycotoxins due to the mild reaction conditions, high degradation efficiency and low toxicity of degradation products. The discovery, identification and application of mycotoxin-degrading enzymes which have been reported so far were thoroughly reviewed in this manuscript. It is believed that with the deepening of research, the mycotoxin-degrading enzymes are expected to be further developed and employed in the feed and food industries.
    Modulation of Cold Adaptation of Saccharophagus degradans Maltopentaose-Forming Amylase via Its C-Terminal Flexible Region
    DING Ning, LI Caiming, BAN Xiaofeng, GU Zhengbiao, LI Zhaofeng
    2022,41(10):67-76, DOI: 10.3969/j.issn.1673-1689.2022.10.006
    [Abstract] (361) [PDF 3.55 M] (957)
    Abstract:
    Cold-adapted maltopentaose-forming amylases have relatively high catalytic activities at low temperatures and enable an efficient and specific conversion of starch to functional maltopentaose at room temperature, resulting in a broad applications in food, medical and pharmaceutical fields. In this study, SdG5A and SdG5A-CD from Saccharophagus degradans were expressed in Bacillus subtilis. Further, the cold adaptation of the recombinant enzymes was characterized and compared. The results showed that recombinant SdG5A retained 27.8% of its maximal activity at 0 ℃ and could produce 48.6% of maltopentaose at room temperature, indicating a strong cold adaptation of SdG5A. In contrast, SdG5A-CD, lacking the linker and starch-binding domain (SBD), did not show any cold adaptation. To investigate the mechanisms that might underlie the cold adaptation of SdG5A, the structure was predicted by RoseTTAFold and the structural flexibility was analyzed through molecular dynamics simulation. An extremely high flexibility in the C-terminal linker-SBD region was observed and its root-mean-square fluctuation at 0 ℃ was consistent with that at 45 ℃, indicating that the highly flexible linker-SBD region acted as a critical component for the cold adaptation of SdG5A.
    Mining and Characterization of Glutamate Decarboxylase Gene for Whole Cell Preparation of γ-Aminobutyric Acid
    FENG Xiao, CHI Huibing, MENG Fanqiang, LU Zhaoxin, ZHU Ping, LYU Fengxia
    2022,41(10):58-66, DOI: 10.3969/j.issn.1673-1689.2022.10.005
    [Abstract] (732) [PDF 2.74 M] (1033)
    Abstract:
    γ-Gminobutyric acid is an important biologically active factor, which is synthesized though the decarboxylation of L-glutamic acid by glutamate decarboxylase (GAD). The author firstly cloned and expressed the glutamate decarboxylase-encoding gene from Saccharomyces cerevisiae in E. coli. The specific activity of the recombinant ScGAD purified by affinity chromatography reached a maximum value of 66.55 U/mg. Further enzymatic property analysis results indicated that ScGAD exhibited an optimum reaction temperature of 60 ℃, an optimum reaction pH of 4.0, excellent stability in the range of 30~50 ℃ and pH 4.0~9.0, and the value of 14.28 mmol/L for kinetic constant Km indicating ScGAD of a good affinity to L-glutamic acid. Finally, through the investigation of the optimal conditions for GABA preparation by whole-cell catalysis using ScGAD, the highest generation efficiency of GABA was achieved at the conditions of 60 ℃ and pH 4.0. On this basis, 100 mmol/L of the substrate (sodium L-glutamate) could be converted to 35.9 g/(g·h) of GABA through whole-cell catalysis. This study provides a basis for efficient production of GABA.
    Controllable Synthesis of Functional Starch from Sucrose
    ZHANG Xuewen, SUN Yuanxia
    2022,41(10):37-48, DOI: 10.3969/j.issn.1673-1689.2022.10.003
    [Abstract] (175) [PDF 4.01 M] (1187)
    Abstract:
    The development and application of functional starch are one of the hot research areas in food and medicine industries. Functional starch draws more and more attention from customs. It is an efficient method for the synthesis of functional starch by enzymatic catalysis. Due to its green environmental protection, safety and health characteristics, it has received extensive attention from scholars in many fields. In this paper, the structural regulation principle of artificial synthesis of amylose and highly branched starch using sucrose is summarized, and the research progress of amylosucrase and glycogen branching enzyme in the synthesis of functional starch is reviewed. The research trends and application prospects of starch in the field of functional food and medicine is illustrated, providing a reference for further development of functional starch.
    Synthesis of Quercetin Methylated Derivatives by Expression of FOMT in Escherichia coli
    TIAN Miaomiao, GUO Jiajing, LIU Juan, SHAN Yang
    2022,41(7):111-119, DOI: 10.3969/j.issn.1673-1689.2022.07.010
    [Abstract] (770) [PDF 2.03 M] (1030)
    Abstract:
    Quercetin is a kind of important citrus flavonoid with antibacterial, anti-inflammatory and antioxidant activities, but with poor water solubility and lipid solubility. It has been proved that the metabolic stability and bioavailability of quercetin can be improved by methylation, and microbial transformation method is a good method to obtain methylated quercetin. In this study, 11 flavonoid O-methyltransferase(FOMT) from different sources were screened and classified according to methylation sites, and then the corresponding Escherichia coli engineering bacteria were constructed. Four mono O-methylated quercetin（tamarixetin, rhamnetin, isorhamnetin and 3-O-methylquercetin）were synthesized by fermentation with quercetin as substrate. The highest yields were 31.17, 11.17, 8.90, 52.95 mg/L, respectively. Then, the co-culture system of E.coli was constructed, and the whole cell catalyst containing MpOMT4 and OsNOMT was added step by step. By adjusting the proportion and biomass of the two bacteria in the system, it was finally determined that when the dry weight of cell was 24 g/L and the ratio of cell 1 and cell 2 was 1∶2, and the highest yields of 4′, 7-dimethoxyquercetin was 21.56 mg/L.
    Research Progress in Lactic Acid Bacteria Fermentation Technology of Plant-Based Foods
    GUAN Qianqian, XIONG Tao, XIE Mingyong
    2022,41(7):1-11, DOI: 10.3969/j.issn.1673-1689.2022.07.001
    [Abstract] (793) [PDF 5.09 M] (1852)
    Abstract:
    Plant-based foods generally refer to food made from plant materials. There is much room for the growth of plant-based foods in the era of great health. Lactic acid bacteria (LAB) fermentation technology has great potentials in the development of diversified plant-based foods, which can achieve the diversification of flavor and health of plant-based foods. Thus, LAB-fermented plant-based foods industry is very promising in the future. This review summarizes the types of LAB-fermented plant-based foods, the relevant basic theories, key technologies as well as the industrialization status at home and abroad, and briefly discusses the main development trend of LAB-fermented plant-based food industry from the aspects of basic theory, key technology, and product a development. The aim of this review is to provide reference for the research and development of new LAB fermented plant-based food products.
    Research Progresses of Medium- and Long-Chain Triacylglycerols in Human Milk
    YUAN Tinglan, WEI Wei, YE Xingwang, LIU Zhengdong, YAN Zhiyuan, JIN Qingzhe, WANG Xingguo
    2022,41(6):41-50, DOI: 10.3969/j.issn.1673-1689.2022.06.005
    [Abstract] (1120) [PDF 1.28 M] (1119)
    Abstract:
    Triacylglycerols in human milk are important for infant lipid digestion and absorption. Previous research by our group has shown that human milk is naturally rich in medium- and long- chain triacylglycerols (MLCT). MLCTs are the most abundant triacylglycerols in human milk, accounting for about 30% of the total triacylglycerols, and the main structure of MLCT is a single medium chain (MLL) type triglyceride with one medium-chain fatty acid and two long-chain fatty acids. There are few medium-chain triacylglycerols (MCT) in human milk. The content, composition and influencing factors of MLCT in human milk, and the differences between human milk and infant formulas are reviewed in this paper. The digestive and metabolic characteristics of MLCT are summarized, as well as the research progress of MLCT type human milk substitute fat. The research would provide theoretical basis for the development of infant formula.
    Research Progresses on Technologies for Edible Vegetable Oil′s Preparation and Refining
    YE Zhan, XU Yongjiang, LIU Yuanfa
    2022,41(6):1-12, DOI: 10.3969/j.issn.1673-1689.2022.06.001
    [Abstract] (1266) [PDF 1.82 M] (1831)
    Abstract:
    The modern edible oil manufacturing technology has been developed for more than half a century in China. With the advent of a new round of scientific and technological revolution and industrial revolution, the research of new technologies of edible vegetable oil preparation and refining has attracted extensive attention. The important way to realize the industrial transformation, structural readjustment and development facilitation was through the flexible processing and accurate and appropriate processing technology of oils and greases based on the low-carbon and green manufacturing, high efficiency and low energy consumption, individualization of products, and new demands of nutrition and health. The authors briefly summarized the current research progress of novel technologies from three aspects, i.e. the oil-bearing materials pretreatment technology, the oil manufacturing technology, and the oil refining technology. The current application problems have been analyzed, and the future development trends have been prospected, providing the references of future oil technology development in China.
    Research Progress in Mycotoxin Degradation Technology
    JI Jian, YU Jian, WANG Liangzhe, ZOU Dong, FU Xuran, SUN Jiadi, ZHANG Yinzhi, SUN Xiulan
    2022,41(5):1-10, DOI: 10.3969/j.issn.1673-1689.2022.05.001
    [Abstract] (965) [PDF 1.51 M] (1429)
    Abstract:
    Mycotoxins are important pollutants that have long been a serious problem of food security, especially for cereal crops. Therefore, the detection and degradation of mycotoxins has always been a focus of food safety research. According to the existing research, the main degradation methods are physicochemical and biological methods. In addition, a variety of synergistic degradation methods have emerged with a diversified trend. Therefore, the recent research efforts in different strategies used to control the contamination of various mycotoxins in food and other products were reviewed in this article, aiming to further promote the application of more convenient and efficient mycotoxin degradation methods to the relevant food fields, to reduce the impact of degradants on food quality, and to inspire new mycotoxin degradation methods. The corresponding toxin production mechanisms were analyzed, and the advantages and disadvantages of various methods to prevent and control mycotoxins at present were discussed. At the same time, the future development trend of mycotoxin degradation methods in food industry was prospected, and new research points were put forward.
    Effect of Temperature and Time on Flavor Characteristics of Corn Peptides Maillard Reaction Products
    YU Jingyang, ZHOU Ye, ZHANG Xiaoming, XIA Shuqin
    2022,41(4), DOI: 10.3969/j.issn. 1673-1689.2022.04.009
    [Abstract] (592) [PDF 1.75 M] (1248)
    Abstract:
    Based on the system of corn peptides-xylose-cysteine, the relationship between temperature, time and flavor profile and composition of Maillard reaction products was investigated. Results showed that with the increase of temperature（100~140 ℃） and the expansion of time (60~180 min), the meaty flavor, roasted flavor, mouthful taste and flavor persistence of Maillard reaction products increased continuously. But the overall acceptability increased at first and then decreased, the score of 120~150 min was higher at 120~130 ℃. The increase of temperature promoted the reaction toward degradation, and the types and contents of flavor amino acids and key volatile flavor compounds increased with the increase of temperature and time. Based on partial least square regression analysis, the relevant contribution components of different sensory characteristics were clarified. Furan, sulfur and ketone compounds were significantly positively correlated with meaty flavor, furan compounds have a significant effect on the roasted smell, peptides with relative molecular weight less than 1 000 had an important contribution to mouthful taste and flavor persistence, and bad smell mainly came from sulfur-containing compounds. This study can provide guidance for the directional preparation of Maillard reaction products of corn peptides with different flavor characteristics.
    Isolation, Screening and Tolerance of Histamine Degrading Strains from Fish Sauce
    ZHU Cuicui, WANG Haiying, ZHAO Yuying, XU Ying, WANG Dongfeng
    2022,41(3), DOI: 10.3969/j.issn. 1673-1689.2022.03.002
    [Abstract] (797) [PDF 1.69 M] (1040)
    Abstract:
    Biogenic amines widely existed in some foods, especially in fermented foods, which have certain hidden danger of food safety. In order to obtain biogenic amines degrading strains used in fish sauce and other fermentation products, non-biogenic amines producing strains were primarily screened from the natural fermentation fish sauce by double-layer chromogenic medium method, which was re-screened by high-performance liquid chromatography (HPLC) method to obtain a strain MZ5 with high efficiency of histamine degradation. The strain was identified as Pichia kudriavzevii, and the strain showed high histamine degradation activity in the range of 10~200 mg/L histamine concentration, 0~5% volume fraction of ethanol, pH 5~7 and 0~8 g/dL NaCl. The histamine degradation rate was 98.61% at the initial histamine mass concentration of 50 mg/kg and pH 7. Pichia kudriavzevii had good tolerance to ethanol, pH and salt concentration, and could be used as the fermentation preparation. This study could provide a research basis for the development of biological amine degradants in fermented food.
    Progress of Biological Functions of Vine Tea and Dihydromyricetin
    LUO Feijun, DING Jinping
    2022,41(2):8-21, DOI: 10.3969/j.issn.1673-1689.2022.02.002
    [Abstract] (1308) [PDF 1.80 M] (1358)
    Abstract:
    Vine tea is classified as an Ampelopsis grossedentata of the Ampelopsis michx. in the the family of Vitacea. Vine tea is rich in flavonoids, among which dihydromyricetin (DMY) is the most important component. Scientific research has found that vine tea and its main bioactive components have various biological effects such as anti-cancer, anti-oxidation, lipid-lowering, anti-inflammation, anti-bacteria and anti-fatigue. Current studies have found that vine tea and its main bioactive components participate in different biological functions via targeting some important genes and regulating signal transduction pathways. However, the molecular mechanism of its effects is still unclear. In this paper, the biological activities, signal transduction pathways and key target genes of vine tea and its main bioactive components were systematically reviewed according to the updated domestic and international progress, expecting to provide theoretical reference for the in-depth study of vine tea and its bioactive components, and to be conducive to the further development and utilization of vine tea and its main bioactive components in the future.
    Fabrication of Immunochromatography Strip for Tebuconazole Based on Colorimetric and Fluorescent Dual-Signal Detection
    ZHAO Yun, CAI Yina, ZHANG Cunzheng, PENG Chifang
    2022,41(1):36-43, DOI: 10.3969/j.issn.1673-1689.2022.01.005
    [Abstract] (886) [PDF 2.04 M] (1049)
    Abstract:
    Based on Au@PDA core-shell nanoparticles (NPs) and the fluorescence quenching toward quantum dots, a dual-signal readout mode lateral flow immunoassay strip (LFIA) was fabricated for qualitative or quantitative determination of tebuconazole in fruits and vegetables. The effects of the preparation of Au@PDA and Au@PDA-antibody complex, the load of sensing elements and buffers of the strip were investigated on the strip sensitivity. Under the optimal conditions, the qualitative detection limit of tebuconazole by the naked eyes was 1 μg/mL in colorimetric mode and 100 ng/mL in fluorescent detection mode. The developed strip was applied in the tebuconazole detection in cucumber samples. And the results showed the interference of sample matrix could be eliminated by an appropriate dilution of cucumber sample extract. The limit of detection for tebuconazole in cucumber was 0.8 mg/kg, meeting the limit requirement of national safety standard.
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    Inhibition of Aspergillus flavus by Volatile Organic Compounds Produced by Bacillus subtilis PW2
    ZHANG Kaige, WEI Chen, YU Lu, DU Mingyan, LI Xiaoran, LIN Qinlu, WANG Qingyun
    April 09, 2024, DOI: 10.12441/spyswjs.20220929004
    [Abstract] (19) [PDF 11.24 M] (53)
    Abstract:
    In order to investigate safe and efficient novel inhibitors of Aspergillus flavus (A. flavus), the compounds of the antifungal volatile organic compounds (VOCs) produced by Bacillus subtilis PW2 were identified by headspace solid-phase microextraction gas chromatography-mass spectrometer (HS-SPME-GC-MS) technique. The target compounds with strong antifungal activity were screened from the identified components by double petri dish method. The minimum inhibitory concentration (MIC) of the target compound against A. flavus was determined by double petri dish method and 96-well plate gradient dilution method. The inhibitory effect of the target compound on aflatoxin B1(AFB1) production by A. flavus was analyzed using an AFB1 enzyme-linked immunosorbent assay(ELISA) kit. The morphological changes of the tested A. flavus spores were observed using scanning electron microscope (SEM), and the ergosterol relative content in the tested A. flavus cell membrane was analyzed using spectrophotometry method to explore the antifungal mechanisms. As a result, a total of 41 components were identified from the VOCs produced by PW2, and among them, 2-ethyl-1-hexanol was selected as the target compound. The MIC values of 2-ethyl-1-hexanol against A. flavus determined by the double petri dish method and 96-well plate gradient dilution method were 0.169 μL/mL and 6.25 μL/mL, respectively. The AFB1 were effectively inhibited by 2-ethyl-1-hexanol at the volume fractions of 3.13, 6.25, and 12.50 μL/mL in PDB medium, and the inhibition effect was enhanced as the volume fraction of 2-ethyl-1-hexanol increased. Treatment with 2-ethyl-1-hexanol resulted in surface depression and the rupture of A. flavus spores, as well as alteration in the relative content of ergosterol in the cell membrane, leading to cell membrane damage. This study can provide a theoretical reference for the development of aflatoxin inhibitors with 2-ethyl-1-hexanol as a functional component.
    Analysis of Aroma Volatile Compounds in Wuyi Rock Tea Produced from Different Tea Plant Varieties Based on HS-SPME-GC-MS
    LIANG Yilin, Zhang Lingzhi, Dai Haomin, Wang Zhihui, Zhang Lijian, Rong Jiefeng, Yue Bin, Sun Weijiang
    April 03, 2024, DOI: 10.12441/spyswjs.20230907005
    [Abstract] (22) [PDF 9.72 M] (59)
    Abstract:
    To investigate the flavor characteristics, volatile compound differences, and the material basis of aroma formation of special varieties in Wuyi rock tea produced from four tea plant varieties, quantitative description analysis (QDA), headspace-solid phase microextraction-gas chromatography- mass spectrometry (HS-SPME-GC-MS), and odor activity value (OAV) combined with chemometrics were employed. The comparative analysis of flavor characteristics and differences of volatile compounds in Wuyi rock tea produced from four tea plant varieties was conducted. The results showed that the aroma attributes of Wuyi rock tea produced from four tea plant varieties were similar, with obvious floral and fruity aromas, and the Wuyi rock tea produced by the ""Rougui"" variety exhibited a unique and distinct cinnamon-like aroma. Chemometric analysis identified a total of 14 aroma components as the cause of the differences in the aroma of Wuyi rock tea produced from four tea plant varieties, using VIP＞1 and computable OAV as the criteria. Linalool, β-ionone, and indole played a key role in the formation of floral aroma in Wuyi rock tea produced from four tea plant varieties. β-Cyclocitral, geraniol and phenylacetaldehyde significantly contributed to the floral aroma in Wuyi rock tea produced from ""Shuixian"", while linalool oxide II was responsible for ""Ruixiang"", and trans-2-nonenal for ""Huangguanyin"". Phenylethyl alcohol, hexyl hexanoate, and trans-cinnamaldehyde might be related to the formation of cinnamon-like aroma in Wuyi rock tea produced from ""Rougui"". The results provide theoretical references for the diversification of aroma types of Wuyi rock tea and the material basis of key aroma compounds in Wuyi rock tea produced from different varieties.
    Screening, Fermentation Optimization, and Mycelial Characterization of Selenium-Enriched Pleurotus ostreatus Strains
    ZHANG Wenjing, Liu Huan, LI Hongbo, Mo Haizhen, Liu Zhenbin
    April 03, 2024, DOI: 10.12441/spyswjs.20231015001
    [Abstract] (47) [PDF 3.85 M] (57)
    Abstract:
    o explore the optimal selenium-tolerant strains in Pleurotus ostreatus and determine the culture conditions and mycelial characteristics, four kinds of Pleurotus ostreatus were screened by solid culture and liquid fermentation. Pleurotus djamor was selected to culture selenium-enriched mycelium. The enzymatic activity indicators and the in vitro antioxidant activities of mycelial proteins and polysaccharides were determined. The results determined Pleurotus djamor as the best selenium-tolerant species. The optimal culture conditions were as follows: shaking speed of 150 r/min, pH 6.5, temperature of 25 ℃, and selenium concentration of 5.0 mg/L. Compared with the conventional mycelium, the selenium-enriched mycelium promoted the activities of PPO, POD and SOD, improved the stress resistance of mycelium. The selenium-enriched mycelium and its polysaccharides and proteins had strong scavenging ability to DPPH, superoxide anion radical and hydroxyl radicals. Finally, the effect of selenium-enriched mycelium of Pleurotus djamor on the survival rate of Caco-2 cells was investigated, and it was found that the selenium-enriched mycelium could inhibit the survival rate of Caco-2 cells. The selenium-enriched liquid fermented mycelium of Pleurotus djamor has been preliminarily determined with high physiological activity, which could be considered as a selenium supplement.
    Breeding of Spinosad Producing Strains by Combined Mutation and Optimization of Fermentation
    CHEN Runjie, LI Yunfei, ZHANG Yan, ZHANG Shanfei, SUN Fubao
    April 03, 2024, DOI: 10.12441/spyswjs.20230412002
    [Abstract] (18) [PDF 3.73 M] (47)
    Abstract:
    The fermentation yield of spinosad, a biological pesticide, limits its industrialization development. To enhance spinosad production, Saccharopolyspora spinose T1 was mutagenized using atmospheric and room temperature plasma (ARTP) and diethyl sulfate (DES). The high-yield strain, S. spinosa F5, was obtained by streptomycin and rhamnose as screening factors combined with microplate culture. After fermentation, the yield of spinosad was 572.3 mg/L, an increase of 35.9% compared to that of the parent strain. Through single factor experiment and response surface test, the optimum addition amounts of sodium citrate and isoleucine were determined to be 0.46 g/L and 0.10 g/L, while the optimum addition volume fraction of soybean oil was 1.77%. Under this condition, the spinosad production reached 707.2 mg/L, and batch fermentation in a 5 L fermenter showed a yield close to 800 mg/L after 240 h fermentation. Further batch-fed fermentation resulted in a production of 1 175.5 mg/L after 264 h fermentation. The results showed that the compound mutation combining ARTP and DES breeding, along with the addition of exogenous inducers, could significantly increase the yield of spinosad.
    Antibacterial Activity and Synergistic Enhancement of Several Natural Plant Essential Oils
    CAO Wenxuan, ZHENG Qi, YUE Ling, YAN Weiqiang, TIAN Wenhui, CHEN Zhijun, NI Di′an, KONG Qiulian
    April 03, 2024, DOI: 10.12441/spyswjs.20230621001
    [Abstract] (34) [PDF 1.97 M] (50)
    Abstract:
    The antibacterial activity of 12 plant essential oils, including Syringa oblata Lindl, against prevalent foodborne pathogens such as Escherichia coli(E. coli), Staphylococcus aureus and Salmonella, was assessed by the hole punching method and serial dilution method to determine the inhibitory zone, minimum inhibitory concentration(MIC) and minimum bactericidal concentration (MBC). Essential oils with strong antibacterial activity were selected for compounding, and synergistic indices (SI) were investigated using serial dilution method. One of the formulated essential oils was selected to preserve fresh chicken breast. The total number of colony, and the counts of E. coli, Staphylococcus aureus, and Salmonella, as well as the flavor profiles were examined as indicators. The results indicated that the inhibitory zone diameters of 12 plant essential oils against three pathogens ranged from 0.3 to 7.3 cm, with MIC ranging from 0.98 to 125 g/L, and MBC from 3.91 to 500 g/L. Four pairs of essential oils were screened, resulting in four synergistic combinations that showed enhanced antibacterial activity against E. coli, S. aureus and Salmonella, and their lowest SI values were 0.750, 0.375 and 0.375, respectively. Notably, the combination of oregano and pine needle essential oil significantly inhibited the proliferation of the total bacterial colonies, E. coli and Salmonella of chicken breast during cold storage, extending its shelf life by 5 days. The screened plant essential oils displayed good inhibitory activity against foodborne pathogens, and the combinations exhibited synergistic enhancement in effective MIC reduction. Specifically, the oregano and pine needle essential oil combination demonstrated efficacy in preserving chilled chicken breast, highlighting its potential for natural food preservative development.
    Effects of Extraction Methods on the Structural and Physicochemical Properties of Rice Starches
    JIN Yudan, WANG Tao, FENG Wei, ZHANG Hao, ZHOU Xing, WANG Ren
    April 03, 2024, DOI: 10.12441/spyswjs.20230604001
    [Abstract] (32) [PDF 3.00 M] (51)
    Abstract:
    Rice starch has the advantages of small particles, high whiteness, and low allergenicity, but the difficulty in extraction, as well as its high cost, limits the wide application of rice starch in the food industry. The authors used three varieties of rice as raw materials and optimized the extraction conditions of alkali and protease to investigate the effects of different extraction processes on the structural and physicochemical properties of rice starches. The results showed that the protein residual rate in the alkali-extracted rice starches ranged within 0.65%~1.35% under the conditions of 0.20% alkali mass concentration, solid-liquid ratio of 1 g∶5 mL, and reaction duration of 4 h. The protein residual amount in the protease-extracted rice starches ranged from 0.58% to 0.82% with protease of 0.50% (mass fraction) at 45 ℃ under pH 4.0 for 4 h. The rice starches displayed irregularly polyhedral granules with a diameter ranging from 4 to 8 μm. Compared to the alkali-extracted rice starches, the protease-extracted rice starches had a more prominent polyhedral structure. The relative crystallinity of alkali-extracted rice starch was 22.93%~43.58%, slightly lower than that of protease-extracted rice starch (28.00%~43.81%). The solubility of rice starch (at an extraction temperature of 90 ℃) was 3%~15% higher than that of rice flour, and the swelling power was 8%~20% higher. Meanwhile, protease-extracted rice starch exhibited higher solubility and swelling power. Furthermore, compared to rice flour, rice starch showed stronger gel properties. The hardness of rice flour gels, alkali-extracted rice starch gels, and protease-extracted rice starch gels were in the range of -7.16~275.96 g, 55.09~368.43 g, and 62.37~373.45 g, respectively.
    Effects of Molding Techniques on Main Chemical Components of White Peony Tea
    FENG Jiao, TAN Yanping, ZHUANG Liping, ZHUANG Jiayun, SUN Zhilin, LIN Hongzheng, YU Bugui, YU Xiaomin, HAO Zhilong
    March 26, 2024, DOI: 10.12441/spyswjs.20220809004
    [Abstract] (19) [PDF 3.72 M] (45)
    Abstract:
    To investigate the effects of different molding techniques on the main chemical components of white peony tea, Fu''an Dabai was used as the raw material and the withered leaves with different moisture content (40±1) %, (35±1) %, and (30±1) % were light rolled (QR) and tidied (LT) referring to the traditional white tea processing technology. The main chemical components of tea samples were detected and analyzed by ultra-high-performance liquid chromatography coupled with triple quadrupole mass spectrometry (UPLC-QqQ-MS) and headspace solid-phase microextraction combined with gas chromatography time-of-flight mass spectrometry (HS-SPME-GC-TOF-MS). The results showed that the sensory quality score of white peony tea with different molding techniques decreased with the decrease of moisture content in the withered leaves. At the same moisture content, the QR molding was superior to the LT molding. The total contents of amino acids and catechins of white peony tea after molding(QR, LT) were significantly lower than those in traditional white peony tea (CK)(P<0.05), while the total sugar content and the relative contents of aldehydes were significantly higher than those in traditional white peony tea (P<0.05). Tea soup of white peony tea with high moisture content (40±1)% and gently kneaded withered leaves exhibited better freshness, thickness, and sweetness, along with a noticeable sweet floral aroma. Overall, the white peony tea molded with high-moisture(40±1)% withered leaves had better comprehensive quality. QR could facilitate the formation of sweet flower fragrance, while LT could be more conducive to the development of delicate fragrance flavor, providing a technical reference for improving the flavor and quality of white peony tea through molding techniques.
    Process Exploration for Separating β-Glucan from Yeast Cell Wall Assisted by Dimethyl Sulfoxide
    CAO Huaqiang, ZHAO Chenchen, YANG Xiaotian, DUAN Sijia, ZHANG Pengpai
    November 22, 2023, DOI: 10.12441/spyswjs.20230412003
    [Abstract] (203) [PDF 9.64 M] (259)
    Abstract:
    Yeast β-glucan is a type of polysaccharide that is difficult to dissolve in commonly used solvents such as water, acids, and alkalis. Traditional preparation methods are complex, cumbersome, and often result in low product yield or impurities, causing difficulties in industrialization. In this study, an alkaline method combined with dimethyl sulfoxide(DMSO) was used to explore and optimize the production process of yeast β-glucan. The results showed that under the conditions of 0.7 g/dL NaOH at 80 ℃ for 2.6 hour alkaline treatment, the highest impurity removal rate was 71.84%. Separation and purification of β-glucan were accomplished under the conditions of the solid-to-liquid ratio of 30 mg∶1 mL and 80% volume fraction of DMSO at 80 ℃ for 30 minutes, resulting in a β-glucan product with a purity of 95.84%. The product was identified by thin-layer chromatography and Fourier-transform infrared spectroscopy, and the product was indicated as β-glucan composed of glucose monomers. Moreover, Anti-inflammatory experiments showed that this product had a certain biological activity. The study aimed to simplify production processes, scale up production, improve product quality, and provide a theoretical reference for industrialized production.
    Effects of Yak Milk Protein Polymorphism on Cheese Coagulation Characteristics
    Tanting, Luo Yihao, Sun Wancheng, Sun Xiangxiang
    November 21, 2023, DOI: 10.12441/spyswjs.20221107001
    [Abstract] (76) [PDF 3.50 M] (243)
    Abstract:
    This study aimed to detect the polymorphisms of κ-casein and αs1-casein gene in yak milk from seven different pastures in certain areas of Qinghai province, and to analyze the effect of gene polymorphisms on cheese coagulation characteristics. Yak milk somatic cells were extracted, and polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) analysis technique was used to extract DNA for PCR amplification and enzymatic digestion, followed by gene typing based on electrophoresis bands. Yak milk proteins were also extracted and high-performance liquid chromatography(HPLC) was used to analyze the chromatographic profiles of various samples compared to the standard samples, with a focus on peak time and peak shape for gene typing. The rheological characteristics during coagulation for different genotypes of yak milk were determined by rheometer. Cheese coagulation time was recorded, and cheese yield was calculated. The results showed that there were three genotypes for the κ-casein gene in yak milk, i.e., type AA, AB and BB. The analysis of the three genotypes and coagulation characteristics showed that the A allele was favorable in terms of coagulation time. Similarly, for the αs1-casein gene in yak milk, three genotypes (AA, AB, and BB) were also identified. The analysis of the coagulation time, cheese yield, maximum dynamic viscosity, and maximum shear rate revealed that the B allele was favorable. The above results suggest that both κ-casein and αs1-casein of yak milk in seven Qinghai farms have gene polymorphisms. The A allele in κ-casein and B allele in αs1-casein are the main effective genes affecting the coagulation characteristics of yak milk.
    Regulation of Colon Microbiota and Alleviation of Colon Colitis in Mice by Maize Feruloylated Oligosaccharides
    YANG Liu, Ou Shiyi, Huang Junqing, Song Yuan
    November 21, 2023, DOI: 10.12441/spyswjs.20230320004
    [Abstract] (201) [PDF 7.12 M] (232)
    Abstract:
    Dextran sulfate sodium(DSS) was used to induce colitis in mice, and the effects of feruloylated oligosaccharides(FOs) on alleviating colitis and regulating intestinal flora imbalance were investigated by tissue sectioning combined with 16S rRNA gene sequencing. The results showed that compared to the DSS group, FOs ameliorated the histological damage, up-regulated the expression of intestinal tight junction proteins, and decreased the expression of pro-inflammatory factors, exerting protective effects on the intestinal barrier. In addition, FOs improved the colitis-induced imbalance in the intestinal microbiota of mice, decreased the abundance ratio of the Firmicutes to Bacteroidetes, increased the abundance of probiotic bacteria such as Lactobacillus and Muribaculaceae, and inhibited the colonization of pathogenic bacteria such as Staphylococcus. Compared to the normal group, FOs significantly increased the content of colonic short-chain fatty acids, positively affecting the intestinal micro-ecology. The results indicated that FOs could regulate DSS-induced intestinal flora disorders, optimize intestinal flora structure, improve intestinal flora diversity, and effectively ameliorate colonic inflammation.

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：Jiang Bo
    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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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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