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    Research progress on structure, function and application of β-1, 3-glucanases
    null
    FOOD SCIENCE    0, (): 0-0.  
    Abstract804)      PDF(pc) (4235KB)(288)       Save
    β-1,3-Glucanase, which has important potential applications in functional oligosaccharide preparation, fruit and vegetable preservation, biopharmaceuticals and plant disease resistance, specifically hydrolyzes β-1,3-glycosidic linkages in β-1,3-glucan, generating a range of oligosaccharides or monosaccharides. The known β-1, 3-glucanases belong to 12 glycoside hydrolases (glycoside hydrolases, GH) families, including GH16, GH17, GH55, GH64, GH81, GH128 and GH132, et al. β-1,3-Glucanases are widely distributed in bacteria, fungi, plants and insects, which exhibit diversified structures and catalytic functions due to differences in sources and sequence evolution. Structural and functional studies of enzymes are the basis for exploring the catalytic mechanism, enzyme properties, and molecular modification. ?Therefore, this paper reviews the domestic and abroad current research progress on structure, function and application of β-1, 3-glucanases, in order to provide references for theoretical research and application development related to β-1,3-glucanases.
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    Research progress of RPA, RAA and ERA techniques in rapid detection of foodborne pathogens
    Yange YANG
    FOOD SCIENCE    0, (): 0-0.  
    Abstract506)      PDF(pc) (610KB)(119)       Save
    With the improvement of people’s living standards, food safety has attracted more and more social attention. Among of them, the biological (microorganism) factor is the most important factor that affects the food safety. Isothermal amplification technology is widely used for food safety because it can detect biological ingredients rapidly and accurately without relying on complicated instruments, especially the new techniques of recombinase polymerase amplification (RPA), recombinase aided amplification (RAA) and enzymatic recombinase amplification (ERA). Compared with other isothermal amplification techniques, they have the advantages of mild reaction conditions and simple primer design, as well as with similar principles. Therefore, in this paper, these three technologies were introduced, compared, and reviewed the concepts, principles, and the application in the rapid detection of food pathogens in recent years. The advantages and practical problems of them in food inspection were summarized, and the prospects of future development were put forward.
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    Structure, physicochemical properties, antioxidant and antimicrobial activities of pectin from the Premna ligustroides Hemsl. leaves prepared by enzymatic processes
    莎 刘 Li-Ling DENG Geng ZHONG
    FOOD SCIENCE    0, (): 0-0.  
    Abstract411)      PDF(pc) (619KB)(28)       Save
    The pectin from premna ligustroides hemsl. leaves was extracted by single pectinase assisted extraction method and mixed enzymes-extracted assisted extraction method to obtain pectin. Hydro-extracted pectin was obtained by water leaching method as a control. The molecular weight, monosaccharide composition and infrared spectra of the three pectins extracted by complex enzyme respectively, and pure water extractedpectin was obtained by water extraction esterification were investigated, as well as the scavenging ability of the three pectins on DPPH radicals, ABTS were determined, and the physical and chemical properties such as galacturonic acid content and cations and Fe3+ reduction rate, and the antibacterial effects on Bacillus subtilis, Escherichia coli and Staphylococcus aureus. The results showed that the yields of the three pectins were WPHP (5.11%), PPHP (6.45%) and MPHP (8.91%), respectively; WPHP belongs to high ester pectin, MPHP and PPHP belong to low ester pectin; the heavy average molecular weight of pectin was reduced by enzymatic action; the total phenols and total flavonoids of MPHP were higher than those of WPHP and PPHP, 17.09 mg. The total phenols and total flavonoids of MPHP were higher than those of WPHP and PPHP, with 17.09 mg/g and 26.46 mg/g, respectively; the three pectin polysaccharides had better scavenging ability against DPPH radicals and ABTS cations, among which MPHP had the strongest antioxidant activity. The results of in vitro antibacterial activity showed that MPHP had the best antibacterial effect on Bacillus subtilis, Escherichia coli and Staphylococcus aureus, followed by PPHP. The results provide a basis for further search of the material basis of antibacterial activity of pectin from premna ligustroides Hemsl. leaves, and have certain significance for the deep-level development and utilization of pectin from premna ligustroides Hemsl. leaves.
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    Screening of highly efficient fermentation strains for semi-dry douchi and their fermentation performance evaluation
    Liu Shu-liang Zhiyi Fan 李 婷 Heng LI qisheng zhang Long LI
    FOOD SCIENCE    2024, 45 (5): 0-0.  
    Abstract381)      PDF(pc) (714KB)(198)       Save
    To select high-efficiency strains for semi-dry black douchi fermentation,this study compared and analyzed the effects of koji-making and fermentation quality differences of 6 strains of Aspergillus oryzae and one strain of Lichtheimia corymbifera with large differences in enzyme production capability. The results showed that HN3.042 and Aspergillus oryzae DM1 and DM2 have a strong ability to metabolize amylase, which is conducive to the formation of black color in douchi. Strains 24M-1, 30M-1, and PNM003 had a strong ability to produce protease, aminopeptidase, and carboxypeptidase, resulting in greater utilization of protein substrates and higher contents of total acid and amino nitrogen in the fermented douchi. In terms of volatile flavor substances, HN3.042, DM1, and DM2 had a relatively higher content of acid substances such as 1-octen-3-ol, isovaleric acid, and 4-methylpentanoic acid in the fermented soybeans. Strains 24M-1, 30M-1, and PNM003 had a relatively higher content of trans-2-nonenal, 3-octanone, and isophorone, resulting in a richer and better flavor quality of the fermented douchis and being more suitable for soybean processing. The strain QM3 had lower enzymatic activity compared to Aspergillus strains, resulting in lower physicochemical indicators, free amino acid contents, and volatile flavor substances in the fermented soybeans and poorer quality. The study suggests that the quality of fermented soybean paste is related to the enzyme production capacity of the koji strain used in fermentation. A koji enzyme system with amylase as the dominant enzyme is conducive to the formation of color and acidic flavor substances in fermented douchi, while a koji enzyme system with proteolytic enzymes as the dominant enzymes is conducive to the formation of amino acid nitrogen and good flavor quality in fermented douchi.
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    Research progress and application status of postbiotics
    Xue-Li LI Yan-Rong GUO Meng-Xuan LAI Hairan Ma
    FOOD SCIENCE    0, (): 0-0.  
    Abstract371)      PDF(pc) (776KB)(181)       Save
    Postbiotics is inanimate microorganisms and/or their components that confers a health benefit on the host, and have the advantages of safety and stability, easy storage and production, and clear chemical structure. This paper reviewed the main active ingredients, probiotic functions and application status of postbiotics, elaborated the health benefits of inactivated bacterial cells, bacterial components and bacterial metabolites to the host, summarized the research progress of postbiotics in enhancing immunity, regulating gastrointestinal function, alleviating obesity, maintaining oral health, and preventing osteoporosis, listed postbiotic products in Japan, the United States, Germany and the domestic market, and proposed the challenges and new research directions of postbiotics.
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    Effects of direct extrusion modification on the structure and nutritional properties of rice analogues
    Ke ZHANG WANG Shiguang SONG Yanyan LI Peigang WANG Bing
    FOOD SCIENCE    0, (): 0-0.  
    Abstract371)      PDF(pc) (1368KB)(271)       Save
    In order to improve the digestibility of the small intestine segment of rice analogues (RA) and enhance the nutritional value of the product, the influence on the internal structure and nutritional characteristics of RA was studied and analyzed through extruding and modifying directly by adding potato raw materials and modifiers and high-temperature expansion. The results showed that potato starch made the surface layer structure disappear, potato powder and α- amylase showed good resistance to digestion. The chemical modifier mainly affected the structure and physicochemical properties of starch, which are mainly manifested in the increase of apparent viscosity and the decrease of degree of hydrolysis and digestibility, and did not affect the distribution of protein in the RA system. Octenylsuccinic anhydride (OSA) played a promoting role in the initial stage of intestinal digestion. Propylene oxide (HPPO) reduced the particle size and increased the hardness and storage modulus of RA. The crosslinking effect of sodium trimetaphosphate (STMP) increased the particle size and hardness of RA. α- amylase promoted the decomposition of large particles, made proteins evenly distributed on the surface of particles, and inhibited digestion. High temperature expansion promoted starch decomposition in the early stage of intestinal digestion. Digestion results showed that, The combined effect of extrusion modification and high temperature weakened the film-forming ability of potato starch, which effectively inhibit the decomposition of starch and weakened the digestive reaction when it just enters the intestine.
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    Advance of the effect of β-nicotinamide single nucleotide on physiological function
    Tao Chen
    FOOD SCIENCE    0, (): 0-0.  
    Abstract367)      PDF(pc) (641KB)(259)       Save
    The overweight or obese population in sub-health status and the aging population in China are increasing year by year. The cellular level of nicotinamide adenine dinucleotide (NAD+) decreases dramatically with the process of aging and obesity. NAD+ is the key target of cellular energy metabolism, regulating cell function and delaying senescent process . Therefore, it has become a research highlight to improve physiological function and delay aging by supplementing NAD precursors. β-Nicotinamide mononucleotide (NMN) is an intermediate product of NAD+ metabolism in animals, and it is also the most direct and efficient NAD+ supplement precursor at present. However, NMN has complex effects on different organs in many aspects of physiological function, and the results of animal tests are not consistent with human tests , and the dosage has not been determined. This paper summarizes the recent results of NMN animal and human experiments, aiming to explore the effects, mechanisms, doses and adverse reactions of NMN supplementation on animal and human physiological functions, and provide ideas for future researches and application of NMN.
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    The Preparation & Nutrition of Polysaccharide-Selenium-Nanoparticles and Their Application in Food-related Fields: A Review
    Ze-Liang ZHONG Bi-Hong Kai-Kai BAI
    FOOD SCIENCE    0, (): 0-0.  
    Abstract344)      PDF(pc) (2192KB)(157)       Save
    Selenium nanoparticles (SeNPs) is a kind of elemental selenium particles at nano-size scale, possess great potential in their application in the fields of agriculture, food, medicine and etc, thanks to the unique properties and excellent biological activities of these nanoparticles. Polysaccharides with their excellent bio-compatibility, good stability and various bio-activities, are helpful to the stable preparation and functional decoration of SeNPs, which might improve the physicochemical properties and functional activities of the nano systems. In this paper, the preparation, bio-activities and application of polysaccharide-SeNPs became the focus of attention. Briefly, the methods and technology utilized to synthesize the SeNPs through chemical reduction were summarized and then, the coordination and influence of polysaccharides upon these nanoparticles were analyzed. After that, the antioxidant capacity, immunomodulatory activities and anti-tumor abilities of the polysaccharide-SeNPs were reviewed, while the application of the polysaccharides-nano-system in the food-related fields was introduced. Finally, the opportunities and challenges of the polysaccharide-SeNPs were discussed when the nanoparticles were utilized to improve the food nutrition. The review might provide theoretical basis and research ideas for the research & development of polysaccharide-SeNPs.
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    Advances in Research on Biological and Functional Properties of Bioactive Peptides Derived from Marine Sources
    YAN Hongbo, CHU Yingke, LI Wenhui, ZHANG Dejing, YANG Qing, WEI Zhengpeng, WANG Zongmin, WANG Yanbo, ZHU Lanlan
    FOOD SCIENCE    2023, 44 (7): 18-28.   DOI: 10.7506/spkx1002-6630-20221003-107
    Abstract334)   HTML50)    PDF(pc) (2712KB)(201)       Save
    Bioactive peptides from marine sources have a broad spectrum of biological properties, including antioxidant, anti-hypertensive and anti-atherogenic activity. The molecular mass of antioxidant peptides from marine sources is generally less than 3 kDa, and most of them are produced by pepsin hydrolysis. The molecular mass of antihypertensive peptides from marine sources, which have angiotensin converting enzyme inhibitory activity, is generally less than 1.5 kDa. Peptides extracted from chlorella can inhibit the production of endothelial cell selectin and have anti-atherosclerotic activity. Peptides derived from the hydrolysis of green-lipped mussel by neutral protease can promote the proliferation of platelet endothelial cell adhesion molecule 1, fibroblast growth factor and epidermal growth factor, and repair skin wound. Peptides derived from proteins in fish processing byproducts have good foaming and emulsifying properties; the higher the degree of hydrolysis, the better the solubility. This article aims to review the information on bioactive peptides isolated from different marine sources, with focus on different biological activities and functional properties as well as different industrial applications. It is expected to promote the development of functional products from bioactive peptides derived from marine sources and provide a theoretical reference for further studies on their biological and functional characteristics.
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    Study on the mechanism of HSPA6 effect on meat quality changes during post-slaughter maturation of Qinchuan beef
    瑞明 LUO RuimingLUO
    FOOD SCIENCE    0, (): 0-0.  
    Abstract302)      PDF(pc) (625KB)(147)       Save
    To investigate the effect of differential expression of Heat shock protein family A (Hsp70) member 6 on meat quality in post-slaughter Qinchuan beef, the longissimus dorsi muscle of Qinchuan beef was stored at 4 ℃, and the changes in meat quality were measured at 0, 2, 4, 6 and 8 d. The meat quality of the longissimus dorsi muscle of Qinchuan beef was analyzed based on 4D-Label Free Quantification (4D-LFQ). The expression of HSPA6 and related differential proteins were analyzed based on 4D-LFQ. The results showed that the expression of HSPA6 decreased with increasing storage time, the content of ATP, ADP, AMP and NADH decreased, the Myofibril fragmentation index (MFI) increased, and the shear force and centrifugal loss increased and then decreased; the correlation analysis showed that HSPA6 expression was positively correlated with ATP, NADH and shear force (P< 0.05) and negatively correlated with MFI and centrifugal loss (P< 0.01), indicating that HSPA6 degradation was closely related to energy metabolism and water retention in beef during storage. Proteomics identification changes in the process of storage significantly in 24 kinds of protein related to HSPA 6 expression, through carbohydrate derivatives, purine nucleoside three phosphate binding by cause proteasome mediated ubiquitin-dependent protein catabolism, cell protein decomposition, etc., cause metabolic disorders or metabolic imbalance, but also control protein degradation, apoptosis, muscle structure changes, and reduce the tissue energy level, and through cell structure protein degradation eventually affect qinchuan beef tenderness, MFI and water retention.
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    Proteomics-based analysis of the effect of proteasome on quality changes in postmortem Qinchuan beef during storage
    Li-Jun HU Jinxia Wang Xue-yan CHEN Rui-Ming LUO
    FOOD SCIENCE    2024, 45 (5): 0-0.  
    Abstract297)      PDF(pc) (732KB)(145)       Save
    Abstract:In this study, the longissimus dorsi muscle of Qinchuan cattle stored at 4 ℃ after slaughter was used as the object of study to determine quality indicators, energy levels and proteasome activity, and to identify DEPs associated with the proteasome. The results were as follows: pH decreased and then increased with increasing storage time; b* and MFI increased; L*, a*, centrifugal loss, cooking loss and shear force increased and then decreased; ATP, ADP and AMP the basic energy substances, decreased; 20S proteasome activity decreased significantly (P < 0.05); The correlation analysis showed that the 20S proteasome activity was significantly negatively correlated with b* (P < 0.05), with ADP content (P < 0.05), with AMP content (P < 0.01), and with MFI (P < 0.01), indicating a close relationship between proteasome activity and energy metabolism and beef quality. Combined with 4D-LFQ proteomics technology, eight differentially expressed proteasome subunits, and 27 associated DEPs were identified; GO analysis and KEGG Pathway analysis revealed that these proteasome subunits and their associated DEPs have molecular functions such as endopeptidase activity, actin binding, microfilament motility activity, and are involved in ubiquitin-dependent proteolytic metabolism, skeletal muscle contraction, In the early postmortem period, the proteasome regulated the biological pathway by consuming energetic material to catabolize proteins, and in the later period, when the energetic material was depleted, the proteasome could realize the catabolism of postmortem proteins through the energy provided by glycolysis and non-ATP-dependent proteasome subunits, which eventually affected the quality of Qinchuan beef.
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    Advances in the Delivery Systems for Improving the Processing Stability, Storage Stability and in Vivo Survival Rate of Probiotics
    ZHU Di, CHEN Shanan, MEI Xiaohong, YUE Qing, CHANG Ruxin, LI Xing, LIU Bin, ZHANG Hualei, HAN Xiaolong, LI Yuan
    FOOD SCIENCE    2023, 44 (21): 1-13.   DOI: 10.7506/spkx1002-6630-20230609-079
    Abstract293)   HTML39)    PDF(pc) (3822KB)(279)       Save
    Probiotics offer numerous health benefits for human beings. However, it is difficult to achieve the expected beneficial effects of oral probiotics due to the viability loss during processing, storage and digestion. Oral delivery systems are effective ways to improve the processing and storage stability, gastric acid and bile salt tolerance, and intestinal adhesion and colonization ability of probiotics. This review focuses on the state of the art of oral delivery of probiotics, and summarizes the types of probiotics commonly used in probiotic products and their functional characteristics. Specifically, this review analyzes the effects of external environmental factors such as humidity, temperature, pH and oxygen, and internal environments such as the mouth, stomach, and small intestine on the survival rate of probiotics. Furthermore, the characteristics and applications of different oral delivery systems including microcapsule, hydrogel, oleogel, nanocoating, emulsion, and nanofiber are compared. Finally, this review proposes future prospects for cost reduction, intelligent packaging, co-packaging and population experiments of probiotic delivery systems, with the aim of providing technical support for the development of probiotic formulations with high storage stability and high viability suitable for intestinal targeted delivery.
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    Exogenous GABA delays chilling injury of harvested kiwifruit and its relationship with reactive oxygen metabolism
    null
    FOOD SCIENCE    0, (): 0-0.  
    Abstract291)      PDF(pc) (843KB)(174)       Save
    The effects of γ-aminobutyric acid (GABA) treatment on the chilling injury of cold-stored kiwifruit and its relationship with reactive oxygen metabolism were investigated. Postharvest kiwifruit was treated with 2.0 mmol/L GABA solution for 20 min and stored at (4±1) °C and (85±5) % relative humidity. The occurrence of fruit chilling injury was evaluated and the changes in the dynamic balance between the production and removal of reactive oxygen species were analyzed. The results showed that GABA treatment could delay the increases in the chilling injury index, cell membrane permeability and MDA content of cold-stored kiwifruit, inhibit the rate of superoxide anion radical production and the rise of hydrogen peroxide content, and maintain high superoxide dismutase, catalase and ascorbate peroxidase activities; moreover, GABA treatment slowed down the decreases in the contents of ascorbic acid and glutathione by improving the activities of glutathione reductase, monodehydroascorbate reductase and dehydroascorbate reductase, which contributed to better antioxidant level in the fruit. Above findings indicated that exogenous GABA treatment was able to maintain a better redox dynamic balance of cold-stored kiwifruit by inhibiting the accumulation of reactive oxygen species, and increasing the activities of reactive oxygen scavenging enzymatic and non-enzymatic systems. These effects reduced membrane lipid peroxidation and maintained cell membrane integrity of kiwifruit, and enhanced the resistance against low temperature stress, thus delaying the chilling injury.
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    Research Progress in Non-thermal Stabilization Techniques for Rice Bran
    ZHOU Chenguang, ZHOU Yaojie, LI Bin, HU Yuqian, LIU Tianrui, YANG Wenli, SHI Jiyong, ZOU Xiaobo
    FOOD SCIENCE    2023, 44 (23): 1-12.   DOI: 10.7506/spkx1002-6630-20230612-088
    Abstract290)   HTML78)    PDF(pc) (6056KB)(282)       Save
    Rice bran, a common byproduct during of the rice milling process, is rich in unsaturated fats, proteins, crude fiber, vitamins, and various bioactive components. However, the stability of fresh rice bran is poor, and it is highly susceptible to rancidity and deterioration, largely limiting the comprehensive and efficient utilization of rice bran. In recent years, researchers have conducted extensive studies on non-thermal stabilization techniques for rice bran and have achieved significant results. Based on this, this paper provides an overview of the nutritional composition and rancidity mechanism of rice bran and various non-thermal techniques for its stabilizationologies, aiming to provide references for the vigorous development of rice bran resources and the improvement of rice bran utilization efficiency.
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    Review on advance of phytic acid and its degradation products in food
    null
    FOOD SCIENCE    0, (): 0-0.  
    Abstract285)      PDF(pc) (405KB)(229)       Save
    Phytic acid widely exists in plant foods, which was the main form of phosphorous stored in plant seeds. Recently, the research of phytic acid and its degradation products in food is an increasing concern due to their anti-nutritional qualities, e.g., strong chelating ability with mineral nutrients and proteins, limiting their bioavailability. In this paper, the characteristics, anti-nutritional qualities, physiological activities, content of the phytic acid and its degradation products lower inositol phosphates were summarized. Moreover, the analytical methods for these compounds in food were highlighted. A number of methods were compared and analyzed in terms of advantages and disadvantages. It provided valuable reference in the further research of phytic acid and its degradation products detection. These comments were all suggested that the problem of these compounds in food should be stressed in China in the future.
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    Comparative Study on Flavor of Chinese Acid-curd Cheese Based on Sensory Evaluation, GC-IMS and GC-MS
    Chen CHEN Haibin Yuan Huai-Xiang TIAN
    FOOD SCIENCE    0, (): 0-0.  
    Abstract281)      PDF(pc) (850KB)(102)       Save
    To explore the volatile flavor differences of different Chinese acid-curd cheeses. Five Chinese acid-curd cheeses, including dairy fan, dairy cake, Qula, Hurood cheese and milk knot, were analyzed by sensory evaluation, gas chromatography-ion mobility spectrometry and gas chromatography-mass spectrometry. The results showed that the five Chinese acid-curd cheeses had significant flavor differences. Among them, dairy fan has strong aroma of milk, fruit and toast, with the best overall aroma performance and the highest score of preference. The combination of GC-IMS and GC-MS expands the detection range of volatile flavor compounds, and can more comprehensively reflect the volatile compounds in different Chinese acid-curd cheeses. The sensory evaluation results were verified by GC-IMS analysis. All five samples had their own characteristic peak areas, and the characteristic peak areas of dairy fan and Qula were significantly larger than those of other samples. GC-MS analysis results showed that the proportion of acid compounds in dairy fan, Hurood cheese and Qula was the highest, the proportion of ester compounds in milk cake was the highest, and the proportion of alcohol compounds in milk knot was the highest. The calculation of odor activity value combined with the results of principal component analysis showed that ethanol, ethyl butyrate, ethyl caproate, 2-heptanone and δ-caprylactone played the main flavor contribution in the dairy fan. Phenethyl formate, phenethyl acetate, caprylic acid, lauric acid and n-decanoic acid are the main flavor contributions in Qula. Dodecyl aldehyde identified as characteristic flavor compound of dairy cake. Partial least squares results revealed the correlation between aroma properties and volatile flavor compounds. Dairy fan has the potential to be developed and promoted in China because of its excellent flavor and consumer preference.
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    Research Progress on the Production and Regulation Mechanism of Spicy Sensation
    WANG Zixuan, WANG Tongtong, WANG Min, HAN Tianlong, LIU Dengyong
    FOOD SCIENCE    2023, 44 (9): 367-373.   DOI: 10.7506/spkx1002-6630-20220220-149
    Abstract276)   HTML42)    PDF(pc) (4636KB)(188)       Save
    Capsaicin is the source of spicy taste in pepper fruits. Capsaicin stimulates nerve endings and reacts with some molecules to produce bioelectric pulses, which trigger the transient receptor potential vanilloid 1 (TRPV1) channal in human nerves, and then transmit the signal to the brain to produce a spicy feeling. It is found that capsaicin synergizes with or inhibits taste, and the interaction between them varies depending on the concentration of capsaicin. Therefore, this paper summarizes the types, chemical properties and applications of capsaicinoids, describes the biological mechanism by which capsaicin causes a spicy sensation, namely activating the capsaicin receptor TRPV1 channel, and discusses the interaction of spiciness with sour, sweet and bitter taste. Next, this review points out the shortcomings of the current research on the interaction between spiciness and taste and the potential underlying mechanism, and provides an outlook on future research directions. It is expected that this review will provide theoretical support for the further development of the spicy foods industry.
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    Research Progress on the Effect of the Interaction between Odor and Taste on Food Flavor Perception
    TIAN Huaixiang, ZHENG Guomao, YU Haiyan, CHEN Chen, LOU Xinman
    FOOD SCIENCE    2023, 44 (9): 259-269.   DOI: 10.7506/spkx1002-6630-20220515-194
    Abstract262)   HTML27)    PDF(pc) (3077KB)(291)       Save
    Food flavor is an important factor which affects consumer purchase intention, and the formation of flavor perception is affected by multiple senses such as olfactory and gustatory sense. The application of the interaction between odor and taste in food flavor improvement has become one of the most concerned new directions of food flavor regulation. On this basis, this paper analyzes the main formation pathway and mechanism of the cross-modal perceptual interaction between odor and taste from the neurobiological perspective, and summarizes the main methods used to research the cross-modal perceptual interaction from the aspects of static sensory analysis and dynamic sensory analysis. Finally, the effects of odor substances on taste perception (sweet, salty, bitter, umami and sour) and the effects of taste substances on olfactory perception are reviewed based on relevant literature and cases, in order to provide new ideas for the regulation of flavor quality during food processing.
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    Relationship between Non-Pathogenic Bacteria from Eggs of Healthy Laying Ducks and Flora Structure in the Genital Tract and Cecum
    LU Changli, XIONG Xiangyuan, CHEN Lili, REN Youhua, LIU Yan, ZHANG Renjie
    FOOD SCIENCE    2023, 44 (14): 169-180.   DOI: 10.7506/spkx1002-6630-20220629-338
    Abstract261)   HTML5)    PDF(pc) (5016KB)(64)       Save
    Objective: The aim was to investigate whether a bacterial flora exists in the eggs of healthy laying ducks (Ma breed), and if yes, whether the bacterial flora could be associated with those in the genital tract and cecum. Methods: Healthy laying ducks were dissected to collect genital tract and cecum tissues, as well as soft- and hard-shelled duck eggs, and cultivable bacteria were counted by plate count method, and the diversity and correlation of uncultured bacterial flora were analyzed by MiSeq high-throughput sequencing. Results: The decreasing order of the total bacterial counts in the samples was cecum > genital tract > hard-shelled egg > soft-shelled egg. The bacterial gene sequences belonged to 56 phyla and 1 319 genera. The abundance and species evenness of bacteria in the cecum and genital tract were higher. The dominant genera included Bacteroides, Megamonas and Campylobacter. Species abundance and dominant concentration were higher in soft- and hard-shell eggs. Pseudomonas and Acinetobacter accounted for 19.01% and 10.01% of the total abundance, respectively. Gene function prediction showed that all samples had high abundance of metabolic and glycolytic functions. The gram-positive and anaerobic phenotypes in the cecum and genital tract were abundant. The pathogenicity and oxidative stress of bacteria in soft and hard shell eggs were significant. The dominant bacterial genera in the four samples were overlapped, and the overlap rates of egg content with the cecum and genital tract were 13.96% and 24.35%, respectively. In addition, the phylogenetic tree analysis showed that the genera in all samples were closely related to each other and shared homology with the significantly contributing genus Bacteroides in the cecum. Conclusion: Duck eggs are not formed in a sterile environment, the bacteria residing in the cecum and reproductive tract of healthy laying ducks can infect different egg structures during its formation and become a part of the internal flora in duck eggs. These results can provide a reference for further research on the characteristics and control of non-pathogenic bacteria in egg contents.
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