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    Research Progress on the Functions of Bile Salt-Stimulated Lipase
    ZOU Yun-xia, MENG Qing-yong, DAI Yun-ping, ZHANG Ya-li
    2024,43(8):1-10
    [Abstract] (32) [HTML] (11) [PDF 1.07 M] (41)
    Abstract:
    Bile salt-stimulated lipase (BSSL) is a lipolytic enzyme. In the human body, BSSL is primarily secreted by the pancreas and is also found in the mammary glands during lactation, secreted with milk, which is one of the most abundant whey proteins. BSSL can hydrolyze a variety of substrates, including cholesteryl esters, fat-soluble vitamins, ceramide, etc., and plays a crucial role in the early digestion and absorption of milk lipids by newborns. Recent domestic and international studies have shown that in addition to promoting the digestion of milk fat in infants and young children, BSSL also plays significant roles in pathogen resistance, thrombosis regulation, inflammation modulation,atherosclerosis prevention and so on. The author summarizes the characteristics and functions of BSSL and explores its potential applications in infant formula.
    Research Progress on Plant Polyphenols for Regulation of Body Activity Based on MicroRNA Co-regulatory Network
    WANG Dan, LI Da-peng
    2024,43(8):11-19
    [Abstract] (24) [HTML] (8) [PDF 1.68 M] (34)
    Abstract:
    Plant polyphenols are one of the most abundant antioxidants in human diets, which are involved in the regulation of body activity by interacting with cell signaling cascade and regulating the activity of transcription factors. In addition, polyphenols have been shown to influence microRNA (miRNA) expression. Moreover, miRNA can participate in most cell differentiation and homeostasis, playing an important role in many pathological. In recent years, advances in network-biology have fuelled our understanding of the regulatory networks controlled by multiple miRNA. In this paper, we have discussed the characteristics and mode of co-expressing miRNA in signal networks along with the complex and ordered relationship between miRNA and transcription factors. We also summarized the mechanism of action of single and multiple miRNA mediating plant polyphenols in regulating cardiovascular diseases, diabetes, inflammation and cancer, which is thought to help reveal more comprehensively and accurately the actual situation of plant polyphenols and other food nutrition and health factors in regulating physiological functions.
    Research Article
    Optimization of Preparation Conditions of Lyophilized Debaryomyces hansenii Yeast Formulation and Its Control on Postharvest Soft Rot of Strawberry
    ZHAO Li-na, ZHOU Ya-li, LAN Chen, ZHANG Xiao-yun, ZHANG Hong-yin
    2024,43(8):20-30
    [Abstract] (20) [HTML] (8) [PDF 21.50 M] (41)
    Abstract:
    The successful use of antagonistic yeasts to control postharvest diseases of fruits and vegetables relies on commercializing yeast preparations. Antagonistic yeast, namely Debaryomyces hansenii (D. hansenii) was used as the research object to analyze the effect of its freeze-dried formulation on the postharvest soft rot of strawberry. Firstly, the impact of different protective agents at different concentrations on the survival rate of D. hansenii in freeze-drying process was examined by a single-factor test. Then, the response surface methodology was used to optimize the protectant regimen. Finally, the survival rate of freeze-dried D. hansenii preparation during storage and its control effect on postharvest soft rot of strawberry was verified under the optimal protectant regimen. The study exposed that the optimal protectant regimen for freeze-drying of D. hansenii preparation was 2.22% alginate, 17.83% skimmed milk powder, 0.06% L-ascorbic acid and 4.06% sodium L-glutamine. D. hansenii in he freeze-dried formulation obtained by the optimal protectant regimen maintained a high survival rate of 70%~80% during prolonged storage of 90 d, and this formulation effectively controlled the postharvest soft rot of strawberry caused by Rhizopus stolonifer (R. stolonifer).
    Deletion of Mycolic Acid Layer Increased L-glutamate Production in Corynebacterium glutamicum
    LI He-dan, ZHANG De-zhi, ZHAO Gui-hong, LI Zi-han, HU Xiao-qing, WANG Xiao-yuan
    2024,43(8):31-40
    [Abstract] (18) [HTML] (13) [PDF 12.11 M] (37)
    Abstract:
    The mycolic acid layer in Corynebacterium glutamicum (C. glutamicum) plays important role in maintain cell permeability, however, its synthesis consumes substantial energy and substrate in the synthesis process. A mutant strain, Δpks13, was constructed by deleting the polyketide synthase gene pks13 in C. glutamicum ATCC13869. Compared to the wild type, the mutant strain Δpks13 cells were larger, more rounded, and with a loosely bound cell wall that tended to detach easily,while the L-glutamate yield increased 8-fold. Thin layer chromatography and liquid chromatography mass spectrometry analysis revealed that phospholipids were the primary cell wall lipids in Δpks13. Quantitative real-time PCR analysis revealed that, compared with wild-type strain,the transcript level of the glutamate efflux-related gene mscCG was upregulated, while the transcription levels of the α-ketoglutarate dehydrogenase-encoding gene odhA and the downstream arginine synthesis-related gene (argB, argC, argD, argF, argG, argH and argJ) were downregulated in Δpks13 cells. These changes in genes transcription levels explain the mechanism underlying the enhanced L-glutamate production in Δpks13.
    Effect of Acid-Etched Halloysite Nanotubes/Clove Oil on the Properties of PBAT/PPC Composite Films
    LING Yu, FAN Xin yi, XIE Jing, CHEN Chen-wei
    2024,43(8):41-49
    [Abstract] (11) [HTML] (7) [PDF 11.30 M] (30)
    Abstract:
    To elucidate the effects of clove essential oil or acid-etch halloysite nanotubes/clove oil (HNTs-4M-clove) on the properties of poly-butylene adipate-co-terephthalate/poly-propylene carbonate (PBAT/PPC) composite films, HNTs-4M-clove was obtained by mixing the acid-etched HNTs with clove essential oil. With the addition of clove essential oil or HNTs-4M-clove, the color of the films became yellow-green, and their transparency and gas barrier properties decreased, while the films exhibited good antibacterial activity against Escherichia coli, Staphylococcus aureus and Sivarella putrefaciens. The film containing HNTs-4M-clove demonstrated higher tensile strength and gas barrier properties compared to the film with clove essential oil. Additionally, HNTs promoted the dispersion of clove essential oil in the film and slowed down its release rate. Therefore, HNTs-4M-clove gave the PBAT/PPC film a good antibacterial activity with a retarded release rate of clove essential oil, which provided a reference for the development of biodegradable slowed-release active packaging film.
    Visual Detection of Ethanol in Alcoholic Beverages Based on Polydiacetylene Vesicles
    CHEN Luo, ZHANG Yu-ting, WANG Xiao-li, ZHOU Nan-di
    2024,43(8):50-57
    [Abstract] (11) [HTML] (5) [PDF 3.26 M] (26)
    Abstract:
    As the quality of life improves, the consumption of alcoholic beverages is gradually increasing, leading to heightened market supervision and consumer focus on quality and ethanol testing. Consequently, there is a pressing need to develop novel ethanol detector that is simple to operate, provides rapid detection, and yields intuitive results. The author has designed and developed polydiacetylene (PDA) vesicles for detecting ethanol volume fraction in beverages. The ethanol in the alcoholic beverage disrupts the structure of the PDA vesicles and interacts with their functional groups, causing a gradual color change in the vesicles from blue in the absence of ethanol to red in its presence, thereby allowing for the detection of the ethanol volume fraction in the product. The results demonstrated a good linear relationship between the ethanol volume fraction (30%~90%) and the colorimetric response （CR) of the PDA vesicles. The relative standard deviation in real wine sample detection ranged from 1.45%~2.23%, with color changes being easily detectable to the naked eye. This method is both efficient and convenient, offering the advantages of visual accessibility and rapid response, thereby providing a novel approach for ethanol detection in alcoholic beverages.
    Optimizing Synthetic Pathways of Lipid A to Improve Lipopolysaccharide Production in Escherichia coli
    DONG Xiao-fei, WANG Xiao-yuan
    2024,43(8):58-67
    [Abstract] (14) [HTML] (4) [PDF 6.03 M] (32)
    Abstract:
    Lipopolysaccharide (LPS), a major component in the outer membrane of Escherichia coli, possesses immunogenic properties and holds significant potential for medical applications. The LPS molecule typically consists of three parts: lipid A, a core oligosaccharide and O-antigen. Individual deletion of rapZ、fabF or ptsO gene in E. coli MG1655 increased LPS production by 25.0%, 27.6% or 14.6%, respectively. MWD001 was constructed by simultaneously deleting all the three genes in MG1655, and a 30.6% increase in LPS production was achieved, with LPS yield per gram of dry cell weight (DCW) rising from 7.73 mg in the parental strain MG1655 to 10.10 mg in MWD001. Finally, an arabinose-induced promoter PBAD was inserted upstream of the key gene cluster lpxD-fabZ-lpxA-lpxB in MWD001 genome, further increasing LPS production to 12.24 mg. These findings demonstrate that deletion of rapZ、fabF and ptsO genes, combined with overexpressing of the gene cluster lpxD-fabZ-lpxA-lpxB, significantly improves LPS production in E. coli.
    Metabolic Engineering of Escherichia coli for 2’-fucosyllactose Synthesis
    ZOU Yu-xin, ZHANG Wen-chi, ZHANG Rong-zhen
    2024,43(8):68-76
    [Abstract] (13) [HTML] (5) [PDF 10.69 M] (40)
    Abstract:
    Human milk oligosaccharides play a crucial role in promoting infant health, safeguarding newborns against infection and inflammation, and serving as the optimal natural source of nutrition for infants. Among these oligosaccharides, 2’-fucosylactose (2’-FL) stands out as a prominent constituent with the highest content. Due to its significant application potential in medicine and infant formula production, 2’-FL has rapidly emerged as a focal point of research interest. Natural product extraction and chemical synthesis are the main methods of traditional synthesis of 2’-FL, but these two methods are difficult to extract 2’-FL in large quantities, and there is serious pollution. Consequently, there is growing attention towards employing whole cell fermentation as an environmentally friendly approach that offers mild reaction conditions for efficient 2’-FL production. By heterologously expressing polyphosphate-dependent mannose kinase AsPPGMK and α-1,2-fucosyltransferase in Escherichia coli while co-expressing key enzymes involved in the synthesis pathway and knocking out the gene encoding UDP-glucose lipid carrier transferase wcaJ to prevent intermediate metabolite degradation, we successfully enhanced the yield of 2’-FL. Ultimately, through optimization of catalytic transformation conditions, the addition of 200 mmol/L substrate to the 100 mL system further enhanced the yield of 2’-FL to 79 g/L in a yield of 81% in 8 h.
    Effects of Tea and Tea Polyphenols Added Chewing Gum on Oral Health of Dogs
    ZHOU Hong-xia, YU Zhe, LIU Fei, CHEN Mao-shen
    2024,43(8):77-83
    [Abstract] (7) [HTML] (4) [PDF 4.01 M] (27)
    Abstract:
    Dog chews is a kind of snack for pet with oral cleaning effects. This research studied the effect of adding tea or tea polyphenols in dog chews on oral deodorization and dental care using in vitro simulation and animal experiments. The effect of Oolong tea, black tea and Pu'er tea on removing hydrogen sulfide was determined in vitro, which showed that Oolong tea had the best deodorization efficiency. The dog chews with the Oolong tea mass fraction of 0.5%~2.0% and tea polyphenols of 0.25%~0.75% were tested on dogs for 3 weeks. The results showed that the elimination rate of hydrogen sulfide in the oral of experimental dogs increased with the increase of the added effective substances. As the amount of Oolong tea was 2.0% or the mass fraction of tea polyphenols was 0.75%, the elimination rate of hydrogen sulfide in the oral cavity was close to 100%, and the tartar reduction rate was significantly increased to more than 60%. Fits of the total phenolics mass fraction and the effects showed that the elimination rate of hydrogen sulfide and the reduction rate of tartar both increased with the increasing of total phenolics mass fraction. Notably, there was a strong correlation between the total phenolics mass fraction and the elimination rate of hydrogen sulfide and the reduction rate of tartar. This study demonstrated the positive effect of polyphenols dog chews on dog oral health.
    Analysis of the Flavor Quality Between Commercial Daiginjo and Junmai Sake
    LYU Yong-xuan, LIU Hua, CHEN Xing-guang, LU Jian, WU Dian-hui
    2024,43(8):84-93
    [Abstract] (10) [HTML] (4) [PDF 2.53 M] (29)
    Abstract:
    In order to investigate the differences in flavor quality between Daiginjo and Junmai sake, basic physical and chemical indicators, sensory evaluation and gas chromatography-mass spectrometry (GC-MS) were used to analyze the sensory qualities and aroma compounds. The key flavor compounds and aroma differences were determined by odor activity value (OAV) and variable importance in projection (VIP). The results indicated significant differences in the physical and chemical indicators, sensory quality and key flavor substances between Daiginjo and Junmai sake. Daiginjo sake had a rather high level of alcohol and nitrogen amino acid but relatively low content of total sugar and total acid. It also performed a mellow taste, full-bodied ginjo-ka, and sweet aroma, while Junmai sake displayed a monotonous taste, cereal and herbaceous aroma. The two varieties of sake contained 62 volatile flavor components. Daiginjo showed the highest percentage of esters, while Junmai had the highest proportion of alcohol, both of which exceeded 50%. The orthogonal partial least squares-discriminant analysis (OPLS-DA) revealed a significant cluster separation between the two varieties of sake. According to OAV and VIP analysis, various aroma compounds were detected, including caproic acid, ethyl hexanoate, isoamyl acetate, phenethyl acetate, ethyl butyrate, isoamyl alcohol, ethyl caprylate, ethyl heptanoate, and 1-heptanol. The particular key aroma compounds of Daiginjo sake were ethyl caprylate, ethyl heptanoate and phenylethyl acetate. The identification of different aroma compounds in this study can theoretically support further investigation for the characteristics variations between Daiginjo and Junmai sake as well as domestic sake production and processing.
    Identification and Quality Detection of Commercial Goat Milk Powder Using Electronic Nose and Electronic Tongue
    QIAO Chun-yan, SONG Zhuo-yan, ZHANG Xue-ru, Hao Guo, LIU Yong-feng
    2024,43(8):94-102
    [Abstract] (13) [HTML] (7) [PDF 2.13 M] (35)
    Abstract:
    To identify and test the quality of commercially available goat milk powder (pure and formulated) from different regions (Shaanxi, domestic non-Shaanxi regions and foreign regions), electronic nose and electronic tongue technology were used to analyze and discriminate 35 such samples from these regions with different formulations. The analysis results showed that electronic nose was able to achieve effective differentiation between pure and formulated goat milk powder, as well as between pure goat milk powder from domestic and foreign regions. Additionally, the electronic tongue technology can achieve effective differentiation between pure and formulated goat milk powder, and between pure goat milk powder from Shaanxi and domestic non-Shaanxi regions. Therefore, electronic nose and electronic tongue can be used to analyze goat milk powder from different origins and different formulations, to identify its origin and evaluate the quality. It is believed that this study provides a theoretical basis for a rapid and accurate evaluation of the quality of goat milk powder and its standardized production.
    Discrimination Model Study of Black Tea Fermentation Patterns Based on Multi-Source Information Fusion Technology
    DAI Zhen-hua, LI Lu-qing, ZHOU Qiao-yi, SONG Fei-hu, LING Cai-jin, SONG Chun-fang
    2024,43(8):103-111
    [Abstract] (7) [HTML] (4) [PDF 5.92 M] (30)
    Abstract:
    Fermentation is the most critical step in black tea processing. To address the limitations of traditional methods that rely on manual experience, a rapid and non-destructive detection approach for assessing black tea fermentation quality was developed using a data fusion strategy that combines computer vision and electronic nose technologies. The fermentation degree of black tea was classified into different levels based on the mass fraction of tea polyphenols, and a correlation was established with image and odor information. Qualitative discriminant models for black tea fermentation were developed using different data fusion strategies in combination with random forests (RF), K-nearest neighbors (KNN), and support vector machine (SVM) models, and these were compared with the single sensor models. The results showed that data fusion strategies integrated information from different sensor, providing more comprehensive data, and their discrimination result was better than that of a single sensor. The feature-level data fusion strategies extracted the eigenvalues of different sensors information, simplifying the model data and achieving the superior performance compared to data-level fusion strategies. Among them, the SVM model based on feature-level data fusion achieved the best classification performance, with a classification accuracy rate of 100% in the training set and 95.56% in the prediction set, realizing the rapid and accurate identification of different fermentation degrees of black tea.
    Effects of Aromatic Amino Acid Biosynthesis Pathway Related Genes on SDS Tolerance in Saccharomyces cerevisiae
    YU Pei-bin, RAO Zhi-ming, CAO Chun-lei
    2024,43(8):112-118
    [Abstract] (11) [HTML] (5) [PDF 8.18 M] (28)
    Abstract:
    The aromatic amino acid synthesis pathway in Saccharomyces cerevisiae is very important for the production of many aromatic fine chemicals. Mandelic acid and 4-hydroxymandelic acid like intermediates are vital fine chemicals, which are widely used in foods, medicines, beverages and cosmetics. In order to explore the gene regulation mechanism in aromatic amino acid synthesis pathway in S. cerevisiae to explore the synthesis pathway of aromatic intermediates, this study summarized the whole aromatic amino acid synthesis pathway and its branches from glucose in S. cerevisiae, it also lists 14 genes and intracellular functions involved in the whole process. The phenotypes of 12 single gene deletion strains were detected in sodium dodecyl sulfate (SDS), while 5 deletion strains, including aro2/aro2, aro1/aro1, aro7/aro7, trp1/trp1 and trp5/trp5, showed obvious sensitive phenotypes to 0.03% SDS. Moreover, the intracellular reactive oxygen species (ROS) levels of five sensitive strains were measured. Results showed that the intracellular ROS levels of aro1/aro1, aro7/aro7 and trp1/trp1 strains were significantly increased, compared with the wild-type strain. The whole aromatic amino acid synthesis pathway and its branches in S. cerevisiae were strictly regulated by genes. A systematic study of these genes functions will provide a theoretical basis for a high-yield biosynthesis of aromatic fine chemicals and genomics of S. cerevisiae.
    Effect of Different Thermal Process on the Quality of Exopalaemon carinicauda
    JIAO Ting-ting, JIANG Qi-xing, CHANG Shi-jie, YU Pei-pei, YU Da-wei, GAO Pei
    2024,43(8):119-127
    [Abstract] (10) [HTML] (6) [PDF 8.83 M] (34)
    Abstract:
    In order to improve the thermal process of Exopalaemon carinicauda (E. carinicauda) and avoid the degradation of product quality and energy waste caused by inappropriate thermal process, the author investigated the influence of boiling treatment at 85, 90, 95 ℃ and steam cooking on the quality of E. carinicauda. On the basis of the determination of heat transfer curve, a comprehensive evaluation was conducted using the following indicators: total bacterial count, relative enzyme activity of polyphenol oxidase (PPO), cooking loss rate, water-holding capacity, crude protein mass fraction, texture characteristic and color. The results showed that steam cooking for 1 min can effectively inactivate PPO, reduce the total bacterial count to the edible safety standard. Compared with the other groups under the same time, this group showed higher protein mass fraction, greater elasticity, cohesiveness and chewiness, as well as a more intense red color. However, it exhibited lower water-holding capacity, resulting in greater moisture loss. If the shrimp is further processed into dried shrimp products, the lower moisture mass fraction prior to drying would facilitate the drying process. In conclusion, steam cooking for 1 min is an optimal thermal process for E. carinicauda.
    Effect of Electron Beam Irradiation Combined with Food Additives on the Microbial and Sensory Qualities of Beef Patties
    KONG Qiu-lian, ZHENG Qi, YAN Wei-qiang, TIAN Wen-hui, YUE Ling, CHEN Zhi-jun, ZHANG Yan-yan, QI Wen-yuan
    2024,43(8):128-139
    [Abstract] (5) [HTML] (3) [PDF 5.00 M] (31)
    Abstract:
    As a physical cold sterilization technology, electron beam (E-beam) irradiation offers unsubstitutable advantages in microbial control for prepared foods such as beef patties. However, high dose irradiation can easily lead to the deterioration in the sensory quality such as flavor and color of fat-containing foods. In order to reduce the undesirable effect of E-beam irradiation on the sensory quality of beef patties, the author investigated the combined effects of E-beam irradiation and food additives on the microbial level and sensory qualities such as color, flavor, and taste of beef patties. A method for low dose E-beam irradiation combined with food additives for preservation and sterilization was established. The results showed that the treatment with 1.6 kGy of E-beam irradiation combined with clove oil effectively reduce the microbial levels in irradiated beef patties. Furthermore, the treatment of 1.6 kGy irradiation combined with a color fixative significantly inhibited the color deterioration caused by irradiation. Notably, E-beam irradiation at dose of 1.6 kGy had no significant effect on the flavor sensory score of beef patties. However, the W1W sensor of the electronic nose exhibited substantial difference in response values among different treatment groups, indicating that sulfides are the main components responsible for flavor differences. The sensor with the highest response value on the electronic tongue for beef patties was umami, which decreased after 1.6 kGy E-beam irradiation. Beef patties treated with E-beam irradiation combined with clove oil and color fixatives exhibited no significant differences in total microbial counts after 7 days of refrigeration at 4 ℃ compared to the samples subjected to E-beam irradiation at day 0. Sensory evaluations revealed no significant changes in flavor scores, while color ratings were significantly higher than those from single E-beam treatments. Additionally, the patties retained a desirable red hue and exhibited higher umami response values after cooking. This study provide a reference for quality control in irradiated beef patties.
    Grade Analysis on Jiang-Flavour Baijiu Based on Stoichiometry
    ZENG Qing-jun, QIU Shu-yi, LIU Fan, ZENG Jia-jia, ZHOU Hong-xiang
    2024,43(8):140-150
    [Abstract] (7) [HTML] (3) [PDF 13.21 M] (25)
    Abstract:
    To fully understand the differences in indicators among various quality levels of jiang-flavour Baijiu, 4 grades of jiang-flavour Baijiu were studied. Using gas chromatography technology combined with sensory evaluation, 64 flavor compounds in sauce-flavored liquor were quantitatively analyzed. By integrating odor activity value (OAV) and chemical metrology, key differentiating compounds were identified. The results showed that the Baijiu samples were ranked by total flavor compound content in the order of B>A>C>D. The A-grade and B-grade Baijiu samples generally contained more flavor compounds than the C-grade and D-grade Baijiu samples. However, the D-grade Baijiu sample contained a higher total amount of aromatic compounds compared to the other three grades. Key differentiating compounds, such as ethyl valerate, valeric acid, ethyl butyrate, butyric acid, and phenylacetaldehyde, were identified through OAV calculations. Principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) were used to build models for 4 different grades of jiang-flavour Baijiu, achieving a classification accuracy of 97.4% and effectively distinguishing the 4 grades of jiang-flavour Baijiu. Additionally, 27 key differentiating compounds were selected using variable importance in projection (VIP) analysis. A cluster heatmap was generated according to these 27 compounds, and OAV analysis further validated the effectiveness of the VIP selection.
    Effect of Freezing Methods on the Quality of Perch Fillets
    WEN Xin, LI Ya-di, ZHANG Shi-tong, WANG Zi-xuan, ZHANG Jie, ZHOU Peng
    2024,43(8):151-159
    [Abstract] (13) [HTML] (5) [PDF 13.72 M] (26)
    Abstract:
    In order to reduce the quality deterioration of perch fillets during freezing, the effects of air freezing (groups AF-7, AF-20, AF-40, AF-60), immersion freezing (groups IF-20, IF-40), and liquid nitrogen freezing on the quality of perch fillets were discussed. Quality-related indicators including ice crystal structure, microstructure, texture, thawing loss, moisture distribution, total volatile base nitrogen (TVB-N), K-value, and others were analyzed for samples subjected to different freezing methods. The results showed that as the freezing rate increased, the hardness and elasticity showed an upward trend, while the ice crystal equivalent diameter, TVB-N, and K-value tended to decrease. Although quality deterioration was observed across different treatment groups, the liquid nitrogen freezing group and the IF-40 group effectively preserved the quality characteristics of perch fillets, with the liquid nitrogen freezing group most closely resembling the fresh sample group. Under the same freezing temperature, immersion freezing achieved a faster freezing rate than air freezing, effectively inhibiting ice crystal growth and reducing changes in texture, TVB-N, and K-value. In comparison, liquid nitrogen freezing proved most effective in alleviating quality deterioration of perch fillets during freezing.
    Virtual Screening and Activity Validation of Natural Pancreatic Lipase Inhibitors
    ZHENG Xiao-dan, WANG Shan, FAN Xiao-yuan, JING Hui-juan, KAN Qi-fan, WANG Hong-xin, LOU Zai-xiang
    2024,43(8):160-172
    [Abstract] (9) [HTML] (5) [PDF 6.41 M] (28)
    Abstract:
    To rapidly identify safe and effective natural inhibitor of pancreatic lipase (PL), the author utilized molecular docking, spectrophotometry, the orthogonal t-value method, and fluorescence quenching experiments to investigate the interaction between PL and the inhibitors by analyzing PL's conformation, activity, kinetics, and thermodynamics. Results showed that of the 31 screened compounds, 28 exhibited more than 50% inhibition of PL activity, with 11 compounds demonstrating half-maximal inhibitory concentrations (IC50) below 100 μg/mL. Notably, (-)-epigallocatechin gallate (EGCG) and coenzyme Q9 (CoQ9) displayed IC50 values lower than that of orlistat. The author designed compound formula, comprising luteolin, myricetin, quercetin, isoquercetin, and naringin, achieved an inhibition rate of (98.79±2.46)% at a concentration of 0.5 mg/mL and a volume ratio of 15∶6∶17∶5, surpassing the efficacy of individual components. The five substances in the formulation spontaneously bind to PL, leading to the quenching of its intrinsic fluorescence through static quenching. Non-covalent interactions, including hydrophobic interactions, hydrogen bonds, ionic bonds, and π-π stacking, are observed between these substances and PL. This study provides multiple promising candidates for PL inhibitors.
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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] (895) [HTML] (0) [PDF 1.68 M] (15686)
    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] (687) [HTML] (0) [PDF 4.57 M] (15862)
    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] (881) [HTML] (0) [PDF 2.80 M] (15892)
    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] (513) [HTML] (0) [PDF 3.55 M] (2045)
    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] (974) [HTML] (0) [PDF 2.74 M] (2119)
    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] (250) [HTML] (0) [PDF 4.01 M] (2220)
    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] (1114) [HTML] (0) [PDF 2.03 M] (2112)
    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] (1044) [HTML] (0) [PDF 5.09 M] (3048)
    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] (1559) [HTML] (0) [PDF 1.28 M] (1693)
    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] (1757) [HTML] (0) [PDF 1.82 M] (2675)
    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] (1296) [HTML] (0) [PDF 1.51 M] (1974)
    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] (760) [HTML] (0) [PDF 1.75 M] (1763)
    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] (1082) [HTML] (0) [PDF 1.69 M] (1503)
    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] (1662) [HTML] (0) [PDF 1.80 M] (1887)
    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] (1202) [HTML] (0) [PDF 2.04 M] (1538)
    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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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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