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    Review
    Current Status of Microbial Red Pigments Extraction, Purification, and Bioactivity Research
    WANG Jinjun, LI Shiyu, MIAO Wang, BAO Fei
    2024,43(11):1-10
    [Abstract] (127) [HTML] (25) [PDF 3.36 M] (110)
    Abstract:
    Red pigments have attracted extensive attention in the fields of medicine and food because of the anti-cancer, antioxidant and other biological activities. Using microorganisms to produce red pigments has gradually become a research hotspot in recent years because of the low costs of raw materials and the stable yield. The author reviewed the key microbial red pigments and systematically summarized and compared the extraction methods of microbial red pigments. Furthermore, this article expounded the activities of microbial red pigments, discussed the limitations of microbial red pigments in resource development and production, and then proposed the future development prospects, providing reference for the subsequent in-depth research on microbial red pigments.
    Research Progress in the Blood Lipid-Lowering Activity and Application Status of Monascus
    ABLIMIT Arzugul, WANG Haijiao, WANG Congcong, SUN Qing, DONG Huijun, ZHANG Chan, WANG Bei, WANG Chengtao
    2024,43(11):11-22
    [Abstract] (58) [HTML] (10) [PDF 6.23 M] (63)
    Abstract:
    Cardiovascular and cerebrovascular diseases with increasing incidence rates in recent decades have become a great challenge to public health on a global scale, posing a threat to human health. Monascus can produce various bioactive components such as statins, Monascus pigment, and γ-aminobutyric acid through metabolic processes. These components can help decrease the levels of blood lipid, blood pressure, and blood glucose while preventing and treating diseases such as tumors, inflammation, and osteoporosis. Therefore, Monascus has been widely used in multiple fields such as medical treatment, food supplements, brewing foods, and biocatalysis. Especially, blood lipid-lowering preparations based on Monascus are gradually becoming a new choice for people's health management. The author provides an overview of the blood lipid-lowering effects of Monascus and its metabolites, as well as the current application status of blood lipid-lowering supplements produced from Monascus, providing reference for the research and application of functional foods related to Monascus.
    Research Progress on Active Components and Mechanisms of Smilax glabra
    SUN Xiulan, HUANG Yaoguang, YE Yongli, XIA Bang'en, SHEN Hongfang, XIA Ruowei, SHI Wenqin, ZHANG Yinzhi
    2024,43(11):23-33
    [Abstract] (43) [HTML] (9) [PDF 8.01 M] (73)
    Abstract:
    Smilax glabra is a Chinese medicinal material with both medicinal and edible values. Because of the rich flavonoids, organic acids, polysaccharides, saponins and other components, Smilax glabra possesses various physiological activities and has been widely used in combination with other Chinese medicinal materials in clinical practice. Currently, researchers have explored the application of Smilax glabra in the research and development of health-care food and functional food. However, the marketization rate is still low. It is important to rationally use the effects of Smilax glabra to develop products that meet the market demand as part of its industrial development. The author introduced the main components in Smilax glabra and reviews the research progress in the antibacterial, antioxidant, immunomodulatory, lipid-lowering, antidiabetics, and liver- and kidney-protecting activities of this medicinal material. Additionally, the author summarized the active mechanisms of Smilax glabra based on network pharmacology. This review aims to provide a reference for the value-added utilization of Smilax glabra resources and the development of related functional products.
    Advances in the Rapid Immunoassay Detection of Neonicotinoid Pesticides in Food
    KOU Shuai, ZHOU Wei, ZHU Xiaojun, KUANG Hua, XU Chuanlai, GUO Lingling
    2024,43(11):34-43
    [Abstract] (31) [HTML] (5) [PDF 18.73 M] (49)
    Abstract:
    Neonicotinoid pesticides are one of the most widely used neurotoxic insecticides in crops, and their excessive residue levels have long been a significant concern. Developing efficient, rapid detection technology for neonicotinoid pesticides is crucial for ensuring food safety. Immunoassay-based rapid detection has gained increasing application in food safety monitoring due to its technical advantages. The author primarily reviews the current national standards for maximum residue limits of neonicotinoid pesticides and summarizes the principle, characteristics, and research progress of commonly used rapid immunoassay techniques including enzyme-linked immunosorbent assay (ELISA) technology, immunochromatography assay technology, fluorescence immunoassay (FIA) technology, chemiluminescence immunoassay (CLIA） technology, and biomimetic ELISA technology for their detection. The advantages and limitations of these techniques are also evaluated. Finally, the challenges and prospects of applying rapid analysis and detection of neonicotinoid pesticides in food safety are discussed, with the aim of providing a reference for the development of immunoassay-based rapid detection methods for food safety.
    Progress on Screening and Application of ssDNA Aptamers for Foodborne Pathogens
    ZHANG Ming, YIN Zhenzhen, WU Hengzhi
    2024,43(11):44-59
    [Abstract] (16) [HTML] (2) [PDF 16.18 M] (39)
    Abstract:
    Single-stranded DNA (ssDNA) aptamer is a short single-stranded deoxyribonucleotide sequence obtained by the systematic evolution of ligands by exponential enrichment (SELEX) in vitro. It can achieve high affinity and specific binding to targets through conformational changes and possesses the advantages of simple preparation, low cost, relative stability, ease of modification, and low immunogenicity, earning it the name “chemical antibodies”. ssDNA aptamers have shown great potential in the field of food safety detection. This paper reviewed the ssDNA aptamer screening technology based on SELEX, its application in the detection of foodborne pathogens, current research limitations and potential future development directions. The aim is to provide a theoretical basis for improving food safety supervision and the prevention and control of foodborne disease.
    Research Progress on the Extraction, Nutritional Composition, and Bioactivities of Silkworm Pupa Oil
    LIU Yu, LI Hua
    2024,43(11):60-70
    [Abstract] (26) [HTML] (3) [PDF 690.92 K] (56)
    Abstract:
    The extraction techniques, nutritional values, and bioactivities of silkworm pupa oil are key to its successful market adoption. The author summarizes the advantages and disadvantages of common extraction methods for silkworm pupa oil, and details the main nutritional and bioactive components, their respective concentrations, and functional properties. Additionally, the author discusses the bioactivities of silkworm pupa oil and its current applications in the food industry. In order to provide a theoretical foundation for its industrial production and high-value utilization in functional and healthy food sectors.
    Research Article
    Photosynthetic Conversion of Formate to Produce Protein by Microalgae
    ZHENG Weijie, XING Mengmeng, JIANG Jing, WANG Wangyin, CAO Xupeng, LI Can
    2024,43(11):71-79
    [Abstract] (63) [HTML] (13) [PDF 6.67 M] (77)
    Abstract:
    Protein is a crucial nutrient for human beings, and its stable and high-quality supply is the key to improving people’s living standards and ensuring national food security. Currently, due to the high dependence on imported protein, there is a pressing need for new technologies to produce high-quality protein through non-food approaches. A promising candidate is the green microalga Chlamydomonas reinhardtii (C. reinhardtii), which has shown potential for producing dietary protein through fermentation on acetate. However, this method ignores the advantage of photosynthesis in green bio-manufactory. Here, the author demonstrated the feasibility of utilizing formate, one of the products of CO2 reduction driven by clean energy, to enhance the photosynthetic production of C. reinhardtii. To eliminate the serious inhibition of HCOO- on photosynthetic activity, the author employed adaptive lab evolution with the guide by chlorophyll fluorescence dynamic parameters and obtained a domesticated stain capable of growing under as high as 150 mmol/L HCOO-.With the addition of 50~150 mmol/L HCOO-, the strain maintained stable the maximum quantum yield of PSⅡ (Fv/Fm), preserved a consistent fatty acid profile, and achieved a growth rate similar to acetate addition in batch cultures. Moreover, the protein content of biomass obtained with HCOO- was 30%~35%, comparable to or even higher than that of commercial fermentation on acetate. This work provides a novel green approach for non-food sourced protein production through artificial-natural hybrid photosynthesis. Furthermore, the high HCOO--tolerant strain serves as an excellent model to investigate the regulation of photosynthesis.
    Study on Cypermethrin Degradation Under Thermal Processing in Vegetables
    CUI Yiwen, YANG Fangwei, YU Hang, YAO Weirong, YU Zhilong, XIE Yunfei
    2024,43(11):80-89
    [Abstract] (38) [HTML] (10) [PDF 10.80 M] (68)
    Abstract:
    Cypermethrin, a pyrethroid insecticide, is widely used due to its high efficiency and low toxicity, leading to significant residues in vegetables. However, its degradation behavior during thermal processing of vegetables remains unclear. This study developed a simultaneous high performance liquid chromatography (HPLC) method for the determination of cypermethrin and 3-phenoxybenzoic acid (3-PBA) in crown daisy to investigate the degradation of cypermethrin residues during thermal processing. The results showed that the optimal extraction conditions for cypermethrin were achieved using 0.1% acetic acid-acetonitrile as the extraction solvent, ultrasonic extraction for 15 minutes, and sample purification with 100 mg of graphitized carbon black （GCB）, resulting in recoveries between 93% and 106%. After thermal processing, blanching caused a 16.87% degradation of cypermethrin, with no 3-PBA detected, while stir-frying led to a 76.76% degradation of cypermethrin, with trace amounts of 3-PBA detected. Three degradation products were detected by mass spectrometry, and combined with theoretical calculations, the degradation pathway of cypermethrin was suggested. This study can provide a basis for the dietary exposure assessment of cypermethrin and its metabolites.
    Determination of Mass Fraction and Distribution Pattern of Deoxynivalenol in Wheat by LC-MS/MS and GICA
    LI Xiaofang, ZHANG Jia, LIU Liqiang, LI Ding, KUANG Hua, XU Chuanlai, GUO Lingling
    2024,43(11):90-97
    [Abstract] (27) [HTML] (8) [PDF 3.71 M] (58)
    Abstract:
    Deoxynivalenol (DON), also known as vomitoxin, is produced by Fusarium graminearum. It is neurotoxic, immunotoxic, embryotoxic, teratogenic, and carcinogenic. DON mainly contaminates wheat, which not only leads to the quality deterioration of wheat but also jeopardizes the health of human beings directly or indirectly. Liquid chromatography-tandem mass spectrometry (LC-MS/MS) and gold immunochromatographic assay (GICA) were employed to determine the mass fraction of DON in wheat. The accuracy and stability of the two methods were evaluated by the spiked recovery test, and the recovery of the two methods was 92.98%~97.43% and 104.53%~108.92%, respectively, with the relative standard deviations (RSD) less than 10%. Then, the two methods were used to determine the mass fraction of DON in each part of naturally polluted wheat after processing. After milling and processing, the mass fraction ratio of DON in flour to whole wheat flour averaged 0.56, and that of DON in bran to whole wheat flour averaged 1.55. The results showed that the mass fraction of DON in flour was significantly lower than that in whole wheat flour after milling and processing of wheat, while the mass fraction of DON in bran was significantly higher than that in whole wheat flour. Therefore, the separation of bran from wheat after processing to the maximal extent can effectively reduce the mass fraction of DON in flour.
    Establishment of an in Vitro CRISPR-Cas9 Genome Editing System for Flammulina filiformis
    DU Yanyan, WU Tuheng, CHEN Baixiong, YE Zhiwei, LIN Junfang, GUO Liqiong
    2024,43(11):98-105
    [Abstract] (38) [HTML] (10) [PDF 11.70 M] (57)
    Abstract:
    Flammulina filiformis has high nutritional and medicinal value. The CRISPR-Cas9 genome editing technology has been rapidly developed in recent years, with some successful applications in edible and medicinal fungus. However, its editing efficiency is comparatively low. The author targeted the pyrG gene for mutation, designing and synthesizing guide RNA (gRNA) in vitro. The gRNA was assembled with the SpCas9 protein to form ribonucleoprotein (RNP) complexes, which were introduced into the protoplasts of Flammulina filiformis using the PEG method, while the transformation parameters were optimized. The results demonstrated that computationally predicted high-scoring gRNA might not always exhibit activity and needed to be assembled with SpCas9 protein in vitro for cleavage verification of the target gene. Active RNP complexes specifically edited the target gene upon transformation into Flammulina filiformis protoplasts, whereas inactive complexes failed to induce genetic modifications. Adding Triton X-100 to the transformation system significantly enhanced RNP uptake into protoplasts. Sanger sequencing of mutant strains revealed small fragment insertions at the target site, indicating that genome modifications occurred primarily through the non-homologous end joining (NHEJ) pathway. The author successfully established an in vitro CRISPR-Cas9 genome editing technology in Flammulina filiformis, achieving an editing efficiency of 60%. Meanwhile, this study provides a theoretical basis and technical support for the breeding of new varieties of Flammulina filiformis with desirable traits, as well as other edible fungi.
    Recombinant Expression and Whole-Cell Immobilization of Tagatose 4-Epimerase from Thermotoga petrophila in Escherichia coli
    GUO Xuehong, LIU Zhanzhi, XU Ying, WU Jing
    2024,43(11):106-114
    [Abstract] (29) [HTML] (7) [PDF 5.40 M] (59)
    Abstract:
    D-tagatose is a rare sugar with multiple physiological functions, but its current biological production methods face challenges such as high substrate costs and unstable supply. After molecular modification, the tagatoronate 3-epimerase from Thermotoga petrophila can synthesize D-tagatose through epimerization reaction with D-fructose as substrate, and this mutant is denoted as tagatose 4-epimerase (T4E). This study successfully expressed T4E in Escherichia coli BL21 (DE3) through fusion of T7 tag to its N-terminal, characterized its enzymatic properties, and optimized the bioconversion conditions for the synthesis of D-tagatose from D-fructose catalyzed by T4E. Meanwhile, the immobilization of recombinant E. coli BL21 (DE3) cells expressing heterologous T4E using diatomaceous earth-sodium alginate was studied. The results showed that under optimal conditions, the equilibrium conversion rate could reach 25% after 4 h of reaction with 300 g/L D-fructose as the substrate. Compared with the T4E in free cells, the whole-cell immobilized T4E exhibited significantly improved thermal stability, enabling continuous reaction for seven batches and demonstrating high industrial application potential.
    Study on Flavor-Improvement of Soy Protein Based Extrudates by Adding Exogenous Volatile Compounds
    YUAN Jingyao, WANG Zhaojun, QIN Fang, HE Zhiyong, ZENG Maomao, CHEN Jie
    2024,43(11):115-123
    [Abstract] (31) [HTML] (6) [PDF 1.12 M] (65)
    Abstract:
    Soy protein concentrate was used as raw material, and two characteristic flavor compounds from beef (4-hydroxy-2,5-dimethyl-3(2H)-furanone and 2,5-dimethyl-pyrazine) and three characteristic flavor compounds from spices (geraniol, linalool, and citral) were added during the extrusion process to improve the flavor of soy protein extrudates. Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and a sensory preference evaluation method were used to evaluate the flavor changes of extrudates. The results showed that the addition of exogenous volatile compounds caused significant changes in the types and concentrations of flavor compounds in the extrudates. After the addition of 2,5-dimethyl-pyrazine, furaneol, and linalool, the mass fraction ratio of off-flavor compounds to pleasant-flavor compounds in the soy protein extrudates decreased from 87∶13 in the control group to 83∶17, 57∶43, and 80∶20, respectively. Consumer preferences scores for the extrudates increased from 3.25 in the control group to 7.65, 6.34 and 5.62, respectively. Additionally, the evaporation of water during extrusion reduced the concentrations of three furan compounds in the extrudates by 67%~100% and two aldehyde compounds by 15%~83%, while the concentrations of other higher-boiling-point compounds remained unchanged.
    Cascading Strain Breeding of High Monensin Producing Strain with Space Mutation and Genetic Engineering
    HUANG?Zixuan, ZHANG?Shanfei, LIU?Minwei, SUN?Fubao
    2024,43(11):124-132
    [Abstract] (23) [HTML] (7) [PDF 3.98 M] (51)
    Abstract:
    Monensin is a kind of polyether antibiotic produced by Streptomyces cinnamonensis (S. cinnamonensis), which is widely used in fields such as agriculture and animal husbandry with the advantages of low tendency to resistance and environmentally friendly properties. The author systematically investigated the fermentation performance improvement of S. cinnamonensis srain 2110 by combination of space mutation and genetic engineering breeding. High-yielding mutants from space mutation were selected through resistance screening combined with a microplate culture system. Results showed that a highly monensin producing mutant S. cinnamonensis G43 (G43) was obtained with a relatively good genetic stability, in which its monensin titer increased by 16.5% as compared to the parental strain. Subsequently, independent and tandem overexpression of monensin synthesis regulatory genes were conducted around the mutant strain. With successful integration of regulatory genes monRI and dasR, the engineering strain G43-dasR-monRI was finally obtained, and its monensin titer reached 11.3 kU/mL in a 5 L bio-fermenter, representing a 33.1% increase compared to the parental strain 2110. The results demonstrated that the combination of space mutation and genetic engineering breeding can be effectively applied to select high-yield strains for monensin production and may provide a reference for strain improvement of other polyether antibiotic-producing microorganisms.
    Effects of Cereal Protein Digests on Intestinal Glucagon-Like Peptide-1 Secretion
    WANG Qingyu, CAO Hongwei, SONG Hongdong, GUAN Xiao
    2024,43(11):133-142
    [Abstract] (49) [HTML] (12) [PDF 10.03 M] (73)
    Abstract:
    Proteins were extracted from buckwheat, highland barley, and wheat by alkaline extraction and acid precipitation. The relative molecular weight, amino acid composition of the digests, amino acid score (AAS), chemical score (CS), and essential amino acid index (EAAI) of the three cereal proteins during gastrointestinal digestion were characterized. Meanwhile, models of STC-1 cells and ICR mice were used to evaluate the effects of the digests on intestinal glucagon-like peptide-1 (GLP-1) secretion. The results showed that after gastrointestinal digestion of buckwheat, highland barley, and wheat proteins, the relative molecular weights of the digests were all less than 10 000. The peptides with relative molecular weights less than 3 000 in buckwheat, highland barley, and wheat protein digests accounted for 72%, 98%, and 56%, respectively. The proportions of essential amino acids in the protein digests of buckwheat, highland barley, and wheat were 38.33%, 30.74%, and 35.70%, respectively, and the essential amino acid indexes were 0.85, 0.88, and 0.91, respectively. All the digests lacked sulfur-containing amino acids (Met+Cys). The three protein digests significantly promoted the GLP-1 secretion in STC-1 cells. The results of mouse experiments also showed that the three protein digests significantly promoted the secretion of GLP-1 in the enteroendocrine cells of mice, and the digests of buckwheat and highland barley proteins outperformed that of wheat protein. The above results indicated that the nutritional values of buckwheat and highland barley proteins were lower than that of wheat protein, while the digests of buckwheat and highland barley proteins were superior to that of wheat protein in promoting GLP-1 secretion in enteroendocrine cells. This suggested that buckwheat protein and highland barley protein were more suitable than wheat protein for patients with metabolic diseases such as diabetes.
    Isolation and Identification of β-Carotene-Degrading Bacterium and Its Degradation Mechanism
    LI Chenghao, LAN Jiaxin, JI Shujie, LI Xiaomin
    2024,43(11):143-151
    [Abstract] (38) [HTML] (11) [PDF 10.19 M] (62)
    Abstract:
    Carotenoids are natural pigments found in plants, and their degradation products, such as ionone and β-cyclocitral, exhibit characteristics such as low threshold values and high-quality aroma, which contribute to the characteristic flavors of food and tobacco products. In this study, β?-carotene-degrading strains were screened using selective media, and volatile components were detected using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HP-SPME-GC-MS). The primary components of the activity ingredients were analyzed by high performance liquid chromatography-mass spectrometry (HPLC-MS). The degradation mechanism of β-carotene by the strain was investigated using molecular docking and hydrolyzed amino acid spectroscopy. The basic properties of the active components were analyzed using a spectrophotometer. A high-efficiency β-carotene-degrading bacterium, L-4, was isolated from rice wine koji and identified as Bacillus cereus. The optimal degradation conditions were a 3% inoculum volume fraction, a cultivation temperature of 37 ℃, and a pH of 7.0. The primary degradation products included β-ionone, formed by cleavage at the C9—C10 double bond of β-carotene, and β-cyclocitral, produced by cleavage at the C7—C8 double bond of β?-carotene. The active component FS1 is predominantly composed of four peptides: RF1 (ALTFR), RF2 (VYHYVTYQPPG), RF3 (WYMCC), and RF4 (KKPVLLHA). Hydrophobic amino acids in these peptides play a crucial role in the degradation of β-carotene. Bacillus cereus L-4 effectively degrades β-carotene by secreting hydrophobic peptides that destabilize the β-carotene emulsion, promoting double bond cleavage and decolorization through the action of amino acid residues in FS1 and metal ions. The carotenoid-degrading microbial resources identified in this study have significant implications for the food and tobacco industries.
    Flavor Characteristics and Formation Mechanism of Flavored Rice Bran Oil
    WANG Yong, LIU Lyurui, YU Meihui, ZHU Zhennan, JIANG Yuanrong, CAO Hongwei, GUAN Xiao
    2024,43(11):152-162
    [Abstract] (35) [HTML] (9) [PDF 1.80 M] (59)
    Abstract:
    In this study, the flavor profiles of rice bran oil products prepared by heating fresh and extruded bran extracts with rice bran oil were evaluated and the formation mechanism of key flavor compounds was investigated. The results showed that rice bran oil prepared from fresh bran had more pronounced caramel sweetness and higher sensory quality score. Headspace solid-phase microextraction-gas chromatography and the flavor analysis based on relative odor activity values （ROAV） revealed that typical Maillard reaction products such as 4-hydroxy-2,5-dimethyl-3-(2H)furanone, 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one,3-methyl-butyraldehyde, phenylacetaldehyde, and maltol were the key flavor compounds in the oil samples prepared from fresh bran. There was no significant difference in the consumption of amino acids in the extract before and after reaction. However, the consumption of reducing sugar in fresh bran extract (5 514.26 mg/kg) was higher (4 715.69 mg/kg) than that in extruded bran extract. When reducing sugars were added to the extract of extruded bran, the product showed increased content of key aromatic compounds, with the sensory profile aligned with that of the product prepared from fresh bran. These findings suggest that flavor compounds of flavored rice bran oil were primarily produced by Maillard reaction and the flavor differences between the oil products prepared from extruded and fresh rice bran oil were due to the lower reducing sugar content in extruded bran. This study provides a theoretical basis for developing flavored rice bran oil.
    Effects of Solid-State Fermentation on Volatile Flavor Compounds in Cut Tobacco
    LU Ting, LI Yong, LI Shaoyang, WANG Meng, ZHU Baokun, ZHANG Wei
    2024,43(11):163-172
    [Abstract] (47) [HTML] (13) [PDF 15.90 M] (78)
    Abstract:
    Solid-state fermentation of cut tobacco was conducted with a commercial brewer’s yeast strain under different conditions to obtain the products with different flavors. The different aroma compounds in the fermented cut tobacco under the three conditions with the highest mass fraction of total volatile flavor compounds were analyzed. The results showed that the mass fractions of alcohols, aromatics, ketones, esters, aldehydes, acids, and heterocyclic compounds were significantly increased in the cut tobacco after solid-state fermentation under different conditions. More flavor compounds were obtained after fermentation with a solid-to-liquid ratio of 1 g:1 mL and an inoculum amount of 1.0% at 25 ℃ for 36 h and fermentation with a solid-to-liquid ratio of 1 g:1 mL and an inoculum amount of 2.0% or 3.0% at 25 ℃ for 24 h. In addition, the mass fractions of classical aroma compounds such as (E,E)-farnesol, furfuryl alcohol, phenethyl alcohol, guaiacol, tabanone, damascenone, and dihydroactinidiolide varied in the cut tobacco fermented under different conditions. The cut tobacco products with special flavors that were obtained after fermentation with the yeast strain can enrich cut tobacco products. The results provide a basis for the application of commercial yeast in cut tobacco fermentation as well as the production of cigarettes with special flavors and the improvement of cut tobacco quality.
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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] (920) [HTML] (0) [PDF 1.68 M] (15789)
    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] (711) [HTML] (0) [PDF 4.57 M] (15960)
    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] (912) [HTML] (0) [PDF 2.80 M] (16029)
    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] (537) [HTML] (0) [PDF 3.55 M] (2130)
    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] (1003) [HTML] (0) [PDF 2.74 M] (2217)
    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] (275) [HTML] (0) [PDF 4.01 M] (2322)
    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] (1141) [HTML] (0) [PDF 2.03 M] (2206)
    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] (1081) [HTML] (0) [PDF 5.09 M] (3122)
    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] (1586) [HTML] (0) [PDF 1.28 M] (1788)
    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] (1787) [HTML] (0) [PDF 1.82 M] (2764)
    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] (1330) [HTML] (0) [PDF 1.51 M] (2058)
    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] (783) [HTML] (0) [PDF 1.75 M] (1851)
    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] (1101) [HTML] (0) [PDF 1.69 M] (1572)
    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] (1686) [HTML] (0) [PDF 1.80 M] (1958)
    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] (1212) [HTML] (0) [PDF 2.04 M] (1627)
    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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