An aqueous ribose-cysteine model system (initial pH 7.0) was heated at 140 ℃ for 60 min under 16 MPa by high pressure carbon dioxide (HP-CO2) or high pressure nitrogen (HP-N2) and 0.28 MPa (conventional condition) and volatile compounds produced under various pressure conditions were analyzed by headspace-solid phase microextraction-gas chromatography- mass spectrometry. Higher amount of overall intermediates and less final products, together with lower browning were determined in the HP-CO2-treated reaction system in comparison with the conventional condition-treated while no significant differences in overall intermediates and final products were observed between the HP-N2-treated and the conventional conditiontreated reaction systems. HP-CO2 treatment showed an inhibition effect on the formation of most volatiles, but significantly improved the formation of thiols and disulfides, characteristic meat flavors (P < 0.05). There was no significant difference in most volatile compounds between the HP-N2-treated and the conventional condition-treated reaction systems (P > 0.05), but the amount of 2,3-dihydro-6-methyl- thieno[2,3-c]furan was enhanced significantly (P < 0.05).

NMR and MRI were used for the studies of water mobility in native and resistant starches which can not be achieved easily by conventional techniques. With the change in the nature of starch, the water mobility was changed significantly. The hydration capacity of resistant starch was rather higher than that of native starch, while both the water holding capacity and the water mobility were lower. From NMR analysis, we conclude that the water mobility in resistant starch is lower than that in native starch.

Two samples of orange juice were sterilized by ultra high pressure (UHP) and thermal treatments, respectively and their qualities were analyzed and compared by sensory and chemical evaluation. Less influence of UHP was observed on the color quality of orange juice (P < 0.05). Both the two sterilization ways led to the loss of main constituents in orange juice to different degrees. However, the decrease degree of main components in orange juice sterilized by UHP was lower than that by thermal treatment. After sterilization, the relative contents of alcohols, ester and hydrocarbons in orange juice slightly decreased. There was no significant change in the relative content of aldehydes. However, the relative content of aldehydes in UHP-sterilized orange juice was more than three times higher than that in fresh orange juice.

Conglycinin, one of the main storage proteins in soybean, was prepared by isoelectric precipitation and salting-out followed by gel column chromatographic purification. SDS-PAGE analysis clearly indicated that the purification product was electrophoretically pure. The effects of conglycinin and its hydrolysate peptide prepared with pepsin on propagation of Salmonella were studied. The propagation of Salmonella was inhibited by high concentration (6 mg/ml) of conglycinin and its hydrolysate peptide and the peptide exhibited stronger inhibition effect than conglycinin at the same concentration. However, both conglycinin and its hydrolysate peptide at low concentration (1.5 and 0.75 mg/ml) displayed slight promotion effects.

Crude polysaccharides extracted from seeds of Plantago asiatica L. (Plantago asiatica L. crude polysaccharide, PLCP) with hot water were successively fractionated by different concentrations (40% and 60%) of ethanol into two precipitation fractions named PLCP-1 and PLCP-2 and one supernatant fraction name PLCP-3. The physicochemical properties of PLCP-1, PLCP-2 and PLCP-3 were analyzed by UV and IR spectroscopy, GC and Sephacryl TM S-400 HR gel-filtration chromatography. UV and IR spectral analysis indicated that PLCP-1, PLCP -2 and PLCP-3 all were acidic polysaccharides containing a little amount of protein. The sugar contents of PLCP-1, PLCP -2 and PLCP-3 were 71.06%, 76.71% and 64.78%, respectively. Arabinose and xylose were the main monosaccharides in the polysaccharides and other monosaccharides such as rhamnose, glucose, mannose and galactose were also detected but the mol ratios of the monosaccharides were different.

A new connectivity index mL and some topological parameters such as 0χ, 3χc, 5χc and I1 were obtained by molecular graphics techniques and AM1 method to analyze the quantitative structure-property relationship (QSPR) of solubility (lgS) of β-carotene and a multiple regression model for predicting the lgS of β-carotene was established. The multiple regression coefficient (R2Adj) and the standard deviation were 0.9124 and 0.338, respectively. The estimated lgS values were in good agreement with the observed values with a mean deviation of 0.208.

The effects of ultrahigh pressure (UHP) and nisin treatments on microbiologcial quality and color of low-temperature sausage was investigated by single-factor method. Subsequently, an orthogonal array design involving 9 experiments of nisin concentration, pressure and pressure-holding time at three levels was employed for maximizing weighed score of total colony number (50%) and L*- (25%) and c*- (25%) values of sausage. The L*-value increased, while the a*-value and the b*-value decreased with the increase of pressure and the prolongation of pressure-holding time. The combined treatment of UHT and nisin presented higher sterilization effect than the single treatment. The optimal conditions for the combined treatment of UHT and nisin were determined as follows: nisin concentration 0.02%, pressure 400 MPa and pressure-holding time 10 min. The results showed that the combined treatment of UHT and nisin not only has a good sterilization effect, can increase the L*-value of sausage as well.

The solvent extract of Chaenomeles sinensis (Thouin) Koehne fruits from Laoshan was prepared by extracting with a mixture of chloroform and methanol (1:2, V/V) in a Soxhlet extractor and fractionated by sequential extraction with petroleum ether, ethyl acetate and n-butyl alcohol. The antioxidant activities (AA) of the extract and its fractions including petroleum ethersoluble fraction (PEF), ethyl acetate-soluble fraction (EAF), n-butyl alcohol-soluble fraction (BF) and water-soluble residue (WR) was evaluated by four different assays, namely, the pyrogallol autoxidation, the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging, the 1,10-phenanthroline-Fe2+-H2O2 and the potassium ferricyanide reduction methods and compared with those of two artificial preservatives such as butylated hydroxytoluene (BHT) and gallic acid (GA). Among the extract and its four fractions, EAF exhibited the highest AA at four different concentrations. This fraction presented lower superoxide free radical scavenging activity but higher DPPH radical scavenging activity than BHT at all concentrations tested and its DPPH radical scavenging activity was also higher than that of GA at 50 μg /ml. Its hydroxyl free radical scavenging activity and reducing power both were higher than those of BHT but lower than those of GA at all concentrations tested.

FTIR spectroscopy and X-ray diffraction pattern were used to analyze the spectroscopic properties of lycopene nanoliposomes prepared by conventional rotary-evaporated film-ultrasonication method. The native structure of lycopene was remained in lycopene nanoliposomes and its water solubility was improved in the nanoliposomal delivery system. The particle size of lycopene nanoliposomes was found to be below 40 nm. The results demonstrate that lycopene has been successfully encapsulated into nanoliposomes which have low particle size and are homogeneous.

An MCR101-type rheometer was used to study the effects of various kinds and amounts of hydrocolloid on rheological properties of horse mackerel surimi. The results showed that the single addition of curdlan, tamarind gum, konjac, carragineen, agar and CMC was able to significantly increase the peak of storage modulus (G'm) and storage modulus of 95 ℃ (G'95) during heating and gelation rate (k) and storage modulus of 20 ℃ (G'20) during chilling. Guar gum and alginate both showed little effect on the dynamic rheological properties of horse mackerel surimi while xanthan both gum and pectin exhibited a negative effect on the above dynamic rheological properties. There was a positive correlation between k and G'20, that is, the higher the gelation rate, the stronger the gel strength of surimi gel.

The effect of potassium ferrate (VI) on degradation of organophosphorus pesticides in spinach was studied. Pesticide residues were detected using GC with nitrogen-phosphorus detection (GC-NPD). Potassium ferrate (VI) could effectively eliminate dichlorvos, dimethoate and chlorpyrifos residues in spinach. The removal rates of dichlorvos, dimethoate and chlorpyrifos from spinach by the treatment with 600 mg/L potassium ferrate (VI) for 30 min were 52.02%, 51.82% and 59.86%, respectively. The optimal conditions for removing dichlorvos, dimethoate and chlorpyrifos using potassium ferrate (VI) were determined using orthogonal array design. The results showed that potassium ferrate (VI) can be used as an organophosphorus pesticide removal agent of high effectiveness for spinach.

A mixture of green tea and water (1:30, m/V) was treated for 10 min by ultra-high pressure (UHP) of 100, 200 and 300 MPa at room temperature to study the effect of UHP treatment on quality of green tea juice using the sample obtained with interval shaking at normal pressure (0.1 MPa) as a control. The results indicated that the UHP treatments of 100, 200 and 300 MPa resulted in a marked increase in leaching rate of polyphenols and free amino acids by 52% － 78% and 26%－ 39%, respectively, and a decrease in water-soluble sugar by 11% － 24% and in residual peroxidase (POD) activity by 5% － 47% compared with the control; the UHP-treated green tea juice had deeper yellow-green color than the control.

Anthraquinone-polyphenol complexes were prepared from anthraquinone from Aloe leaves and polyphenol from Herba gei with different mixing ratios. The influence of UV-light, temperature, KClO3 and mixing ratio on peroxide value (PV) of peanut oil with the addition of the complex were investigated. After 6 h treatments of UV-light irradiation and heating at 90 ℃, significant decreases were observed in the PV of peanut oil with the addition of the complex in comparison with the blank (without the addition of the complex) by 22.55% and 23.67% and peanut oil with the addition of BHT by 8.43% and 7.57%, respectively. After 6 h oxidation of 0.1 mol/L KClO3 (2 ml), the PV of peanut oil with the addition of the complex was reduced in comparison with the blank by 22.85% and peanut oil with the addition of BHT 7.00%. The hydroxyl free radical scavenging activity of peanut oil with the addition of the complex prepared with the mixing ratio of 2:1 (V/V) was 1.06 and 4.4 times of that of peanut oil with the addition of BHT and the blank, respectively.

Fresh-cut pineapples processed from part yellow ones were irradiated by UV-C at 254 nm to study the effects of UV-C on their various microbial indexes. No coliform was detected from the fresh-cut pineapples irradiated for more than 15 s over the whole storage period. The mold count of the fresh-cut pineapples irradiated for 90 s was 2.9 × 105 CFU/g and the yeast count was 9.6% of that of the control group. The irradiation for 60 s exhibited the most marked inhibition effect on the total colony count of fresh-cut pineapples which was 2.4 × 105 CFU/g on the 11th day of storage. The results showed that UV-C irradiation is able to effectively kill the coliform in fresh-cut pineapples and the counts of mold, yeast and total colony can be reduced distinctly by UV-C irradiation for 60－90 s.

Fresh dry Chinese jujube wine was treated with ultra high pressure (UHP) within the range of 100 － 500 MPa at 25 ℃ for 15 min or processed into natural aging wine. Volatile compounds in dry Chinese jujube wine were analyzed by capillary gas chromatography-mass spectrometry (GC-MS) and their relative contents were determined by area normalization method. The results showed that the 400 MPa UHP treatment resulted in the increase of fusel oil content by 2.64% in dry Chinese jujube wine in comparison with natural aging wine (NAW) while the composition kept constant. The relative content of esters in UHPtreated wine was significantly higher than that in NAW by 4.71% while the species remained stable. More species of ketones and aldehydes were found in UHP-treated wine with a concomitant increase in the total relative content by 13.31%. The pH of dry Chinese jujube wine, however, was not affected by UHP treatment but the color quality of UHP-treated wine was slightly better than that of NAW. In summary, UHP treatment is a potential cold-working technique for accelerating wine aging.

GPP Ⅲ -a, a main constituent of Gynostemma pentaphyllum polysaccharides (GPP), was obtained by DEAE-52 cellulose column chromatography and proved to be homogeneous by Sephadex G-150 column chromatography. The molecular morphology of GPP Ⅲ -a was observed under an atomic force microscope (AFM). The results showed that the GPP Ⅲ -a molecules were of irregular “peak”-like aggregates in solution which were changed to “ring”-like aggregates with different diameters after heat; the “peak”- and “ring”-shaped structure was associated with external factors including temperature.

In order to make clear the formation mechanism and pathways of flavor substances, the changes of main volatile flavor compounds in Chongqing traditional Chinese bacon during cold smoking were analyzed. SDE combined with GC-MS was adopted for the qualitative and semiquantitative determination of volatile compounds in dry-cured and 10, 20 and 30 d smoked bacon samples using ethyl caprate as an internal standard. Only 40 volatile compounds were identified from the dry-cured bacon samples, while 59, 68, and 72 compounds were identified from 10, 20 and 30 d smoked bacon samples, respectively. The relative contents of phenols, acids and hydrocarbons increased obviously (from 0 to 33.19%, 1.26% to 2.55% and 5.71% to 12.69 %, respectively). In contrast, carbonyls (13.99% to 8.88 %), esters (27.32% to 24.96 %), alcohols (21.94% to 13.74 %) and ethers (3.84% to 0.88 %) experienced a decrease during cold smoking (the process of smoking dry cured bacon for 30 d). The main flavor compounds in Chongqing traditional bacon were phenols, carbonyls, alcohols, esters and hydrocarbons.

Four zinc-amino acid chelates, including zinc-glycinate, zinc-threoninate, zinc-methioninate and zinc-lysinate chelates were determined by EDTA titration for their zinc contents and characterized by infrared spectroscopy and their antibacterial activities against Escherichia coli, Bacillus subtilis and Staphylococcus aureus were assayed by agar diffusion method and broth dilution methods and compared with those of zinc sulfate and gentamycin. The results showed that all these zincamino acid chelates have a certain antibacterial activity which is associated with zinc content.

A zinc rich water-soluble protein fraction named ZnP6B-G75-WPⅡwas separated from a zinc-rich water-soluble protein WP Ⅱ extracted from water shield leaves by Sephadex G-75 column chromatography and purified by Sepharose 6B column chromatography. The purity and the amino acid composition of ZnP6B-G75-WPⅡwere analyzed by SDS-PAEG and RT-HPLC, respectively. SDS analysis indicated that the molecule of ZnP6B- G75-WPⅡ was composed by a single subunit. The relative content of zinc was 8.44 mg/kg. ZnP6B- G75-WP Ⅱ was composed of 12 amino acids including glycin of high content and others such as histidine, cysteine, selenium-cysteine, arginine etc. which are related with zinc combination and selenium-cysteine was found to be contained in the protein.

Potato protein isolate (PPI) was prepared by isoelectric precipitation. The effects of pH and ionic variety on nitrogen solvable index (NSI), emulsion activity index (EAI) and emulsion stability index (ESI) of PPI were studied. The essential acid amino acids accounted for approximately 44.02% of PPI while the contents of threonin, valine, isoleucine, leucine and lysine were apparently higher than the recommendation values of FAO/WHO. The solubility of PPI in distilled water was higher than that in 1% NaCl solution at pH 1－10 (except pH 4). Little effect of pH was observed on the solubility of PPI in 1% CaCl2 solution and the NSI was in the range of 30%－40%. pH exhibited little effect on EAI and ESI of PPI in salt solution, because of the presence of salt showing salting out.

The effects of heat-moist treatment (HMT) conditions such as water content, treatment temperature and time, and storage temperature and time on the formation of slowly digestible starch (SDS) were studied. The optimum HMT conditions were determined as follows: treating at 120 ℃ for 1 h with 20% water content, then cooling for 12 h at 4 ℃, finally drying at 60 ℃ for 16 h. Under the above conditions, the SDS content in dried product reached 39.75%.

Dried Ganoderma lucidum was sequentially extracted with petroleum ether, chloroform, methanol and water and the methanol extract was fractionated into ethyl acetate- and n-butyl alcohol-soluble fractions. The antioxidant abilities of the extracts from Ganoderma lucidum obtained were evaluated by DPPH radical scavenging, Folin-Ciocalteu and FRAP assays. All the extracts exhibited strong antioxidant abilities in a dose-dependent manner. These extracts from Ganoderma lucidum had a synergistic effect in the DPPH scavenging assay. The ethyl acetate-soluble fraction had the strongest antioxidant activity, followed by the water extract.

Peptides were prepared by hydrolysis of rapeseed meal by papain, neutrase and flavourzyme, respectively. The effects of sodium sulfite at low concentration on proteolysis rate of rapeseed meal were investigated. The hydrolysis rates of rapeseed protein by the three enzymes were increased by the addition of sodium sulfite to different extents. After the 60 min hydrolysis, the degrees of hydrolysis of rapeseed protein by papain, neutrase and flavourzyme with the addition of sodium sulfite were 2.5, 2.9 and 1.7 times of those in the absence of sodium sulfite, respectively. Size exclusion chromatographic analysis showed that the molecular weights of the rapeseed protein hydrolysates with the addition of sodium sulfite were lower than those without sodium sulfite.

The effects of high pressure microfluidization (DHPM) treatment on solubility, foaming ability and foam stability, emulsifying ability and stability, and apparent viscosity of whey protein solution were investigated. After DHPM treatment, the solubility and the foaming ability were increased by 90.8% and 38.3%, respectively, and the foam stability and the emulsifying stability were 15.5 and 7.85 times higher than before DHPM treatment. When the pressure was 120 MPa, the solubilit and the emulsifying ability and stability tended to be stable. When the pressure was kept constant, whey protein solution became obviously shear-thinning at high shear rate. When the shear rate was 168.75 s-1, the apparent viscosity tended to be constant.

Dietary fiber was prepared from sweet potato residue after starch extraction and was vacuum-packed with plastic bags for the 20 min ultra high pressure (UHP) treatment at 400, 500, and 600 MPa. The physical and chemical properties of UHP-treated and non-UHP-treated dietary fiber were measured. Little effect of UHP treatment was observed on the chemical structure of sweet potato dietary fiber, while the proportion of fiber type was changed: the content of water soluble fiber was reduced while that of insoluble fiber was changed reversely. Higher glucose absorption and sodium cholate binding capacities were found in UHP-treated fiber in comparison with non-UHP-treated fiber, especially in 500 MPa-treated fiber. Therefore, the conclusion was made that the glucose concentration in blood of animals or humans can be controlled at a relatively low level by the intake of UHP-treated sweet potato fiber which is able to inhibit the rapid rise in postprandial blood glucose level.

Procyanidins are a class of condensed tannins widely present in natural plants with various bio-activities, which are closely related to their degree of polymerization. The preparation of oligomeric procyanidins from Granny Smith apple, which are believed to contain ample procyanidins, will facilitate the study of procyanidins structures and bio-activities. Procyanidins in Granny Smith apples were extracted with water, purified by ADS-17 macroporous resin and fractionated by TSK HW-40s resin and 9 fractions were obtained. High performance liquid chromatography-electrospray ionization-mass spectrometry (LC-ESI-MS) analysis indicated that these fractions were composed of quercetin and phloridzin, catechin and epicatechin, and dimers, trimers, tetramers and pentamers in. Procyanidins B2 (epicatechin-(4β-8)-epicatechin) and C1 (epicatechin-(4β-8)-epicatechin-(4β-8)-epicatechin) with relatively high purity were prepared by slective collection of fractions, and were further identified by circular dichroism (CD) and nuclear magnetic resonance (NMR).

The micro-liquid dilution method was used to test antibacterial activities of 6-gingerol and ethanol, methanol and acetone extracts of diploid and tetraploid ginger against various species of Gram-positive and Gram-negative bacteria. The MICs of the three ginger extracts and 6-gingerol against bacterial strains tested were in the range of 0.25－8 mg/ml and 128－512 μg/mg, respectively, suggesting the extracts and 6-gingerol all have a certain inhibition effect on growth of Gram-positive and Gramnegative bacteria.

The storage stability of microalgal oil microcapsules was investigated by determining physico-chemical properties. The moisture content, the encapsulation efficiency, the average particle size and the solubility of freshly prepared microalgal oil microcapsules were 3.68%, 94.30%, 497.9 nm and 94.37%, respectively. All these indexes were relatively stable during 180 d storage. The core material was found to be well protected under scanning electron microscopy (SEM). DSC analysis indicated that the Tm of microalgal oil microcapsules was high, suggesting that the complete structure of microcapsules can exist stably during thermal processing. A slight decrease in the thermal stability was seen during storage. With the temperature increasing, the microcapsule damage rate increased in heat resistant strength test, suggesting that microalgal oil microcapsules should be stored at low temperature.

Compound A, a new bromophenol, was isolated from red alga Polysiphonia urceolata using silica gel and Sephadex LH20 column chromatography and HPLC. Its structure was elucidated by spectroscopic techniques including UV, IR, MS, 1H and 13C NMR, and 2D NMR. Compound A was identified as 3-bromo-4-[3-bromo-4,5-dihydroxybenzyl] -5-(ethoxymethyl) benzene-1,2-diol and could effectively scavenge DPPH radical and exhibited good antioxidant activity.

Fluorescent and UV-vis spectroscopic methods were adopted to study the binding reaction of celastrol (CSL) with bovine serum albumin (BSA). The quenching of BSA by CSL was found to a static process. The primary binding pattern between celastrol and BSA was interpreted as hydrophobic interaction with the binding ratio of 1:1 under physiological conditions. It was found that celastrol was located near the Tyr residue region of site I in BSA by competitive binding experiments using warfarin and ibuprofen as site markers. The distance between the donor (BSA) and receptor (celastrol), r, was calculated to be 2.31 nm according to Frster's non-radiative energy transfer theory. In addition, the effect of celastrol on the conformation of BSA was analyzed using synchronous fluorescence spectroscopy.

Pigments were extracted from water chestnut outer peel by hot water extraction method and their appearance, color, solubility, spectroscopic characteristics and stability were studied. The pigments were a wine-red mixture and could be well dissolved in water and ethanol. Their stability was good under high temperature and in salt and sucrose solutions but weak under sunlight illumination. The pigments are a group of naturally occurring pigments which are worth developing.

To investigate the thermal characteristics of lac wax, melting point and enthalpy (ΔHm), crystallization enthalpy (ΔHc), and specific heat capacity change of lac wax (ΔCp) prepared with different organic solvents were analyzed using differential scanning calorimetry (DSC). Big differences were found in the thermal characteristics of lac wax prepared with different organic solvents: the melting point varied in the range of 67.10 － 84.84 ℃, the melting enthalpy 158.90 － 201.50 J/g, and the crystallization enthalpy 157.05－191.80 J/g. The melting and the crystallization enthalpy both were positively correlated with the melting point and the former was higher than the latter. The maximum specific heat capacity difference was found to be 16.716 J/g·K and the minimum 10.212 J/g·K, and there was no correlation between the specific heat capacity difference and the melting. It is feasible to use DSC to analyze qualitatively and quantitatively the thermal characteristics of lac wax.

The Ce-PLCP complex of Plantago asiatica L. crude polysaccharide (PLCP) and cerium was prepared and characterized by means of UV-vis and fluorescence spectroscopy. The hydrolysis of phosphoester bond by PLCP and the Ce-PLCP complex was compared. The apparent rate constants of phosphoester bond hydrolysis were calculated to be 1.03 × 10-2 and 4.27 × 10-4 min-1, respectively. The complex could degrade four kinds of organophosphorus pesticides such as dimethoate, folimat, chloryrifos, and dichlorvos to different degrees and their degradation percentages were 74.97%, 69.57%, 46.11%, and 44.17%, respectively, while PLCP had lower degradation efficiency.

The effects of temperature, reducing sugar/amino acid molar ratio and pH value on the formation of isovaleraldehyde in Maillard reactions between leucine and four reducing sugars such as glucose, fructose, xylose and ribose were investigated by an orthogonal array design involving 9 experiments of three variables at three levels. The yield of isovaleraldehyde increased when the reaction temperature rose from 100 to 140 ℃. For the Maillard reactions consisting of glucose and ribose, respectively, the yield of isovaleraldehyde increased with the molar ratio of sugar to leucine increasing. The reactions carried out under a slightly acidic or basic condition usually gave isovaleraldehyde in higher yields than those reactions under a neutral condition. Of the four sugars under investigation, glucose and fructose reacted with leucine to give isovaleraldehyde with fewer impurities in much higher yields than xylose and ribose. When a large excess of xylose or ribose reacted with leucine at a relative high temperature, furfural was formed as a major byproduct. Under optimized reaction conditions, the yield of isovaleraldehyde obtained from the reaction of glucose with leucine was about 32%, and fructose gave isovaleraldehyde in about 21% yield.

Three haptens such as dexamethasone-21-HS (DEX-HS), betamethasone-21-HS (BET-HS) and flumethasone21- HS (FLM-HS) prepared using N-hydroxysuccinimide (NHS) were conjugated separately with bovine serum albumin (BSA) and ovalbumin to prepare immunogens and coating antigens. The conjugation ratios were estimated to be DEX-BSA:11, BET-BSA: 23 and FLM-BSA:17, respectively using UV spectrophotometry.

A number of studies have indisputably demonstrated that garlic has inhibitory effects against various species of bacteria and fungi because it contains garlicin. However, there have been few studies examining the antimicrobial activities of garlic wine produced by ethanol extraction combined with semi-fermentation which was used to reduce the content of garlicin having inhibitory effect against yeast. The garlicin contents in garlic wine and garlic were determined based on sulfur measurement method and the antimicrobial activities of garlic wine against Escherichia coli, Bacillus subtilis, Staphylococcus aureus and Saccharomyces cerevisiae at different concentrations were assayed by plate counting method. The garlicin content in garlic wine was lower than that in garlic. Garlic wine had strong inhibitory effects against the microbial strains tested, and the higher concentration gave the stronger antimicrobial activities.

The changes in contents of total phenolic compounds and total flavones and DPPH radical scavenging activity during Shanxi overmature vinegar production were investigated and the correlation among them was analyzed. Both the contents of total phenolic compounds and total flavones at smoking solid-substrate fermentation stage went up notably and were positively correlated with the DPPH radical scavenging activity and the correlation coefficients were 0.9340 and 0.9005, respectively. The multiple linear regression equation for the DPPH radical scavenging activity as a function of the contents of total phenolic compounds and total flavones was Y = 29.061 + 50.472X1 + 13.138X2 (production line 2), and the correlation coefficients 0.954. In addition, a high positive correlation was also found between the contents of total phenolic compounds and total flavones with the correlation coefficient of 0.881 (production line 3).

The changes in Ca2+-activate-factor (CAF) activity, myofibril fragmentation index (MFI) and shearing force value (SFV) of longissimus dorsi muscle (LDM) and psoas muscle (PM) from Duroc × Landrance × Yorkshire cross breed pigs were studied during storage at 0－4 ℃ for postmortem aging and correlation analysis among the three indexes was conducted. The results showed that all the three indexes had significant correlations with postmortem aging time, and there were significant correlations among the three indexes during postmortem aging, which indicate that both CAF and MFI are two significant indexes of pork tenderness as SFV.

The purpose of this study was to evaluate the meat quality of Jiudingshan chicken(Gus gallus) in order to provide a basis for breeding and meat processing. The meat compositions including protein, fat, water, ash and mineral substances as well as amino acids in leg muscles and breast muscles of 5, 6, and 7-month-age groups (12 chickens each group, half male and half female )of Jiudingshan chicken and fattening green feet chicken group (12 chickens, half male and half female ) were analyzed by GB (Chinese national standards) methods. Except water, fat, Cu and P, the contents of the other compositions in leg muscles of Jiudingshan chicken all were significantly changed with different month ages (P < 0.05). The contents of crude protein, ash, Zn and Fe were highest in the five-month-old group (P < 0.01 or < 0.05). Except water, Cu, Fe, Mn and Zn, the contents of the other compositions in breast muscles all were different significantly (P < 0.05) among Jiudingshan chickens of different month ages. The contents of crude protein and ash were highest in the five-month-old chicken group (P < 0.01 or < 0.05). Except Zn, Mn, Cys, Phe and His, there were no significant differences in the other compositions between different sex groups (P > 0.05). There were significant differences between leg muscles of Jiudingshan chicken and fattening green feet chicken in all the other compositions except water, P and Cu (P < 0.01), in which, the content of crude protein in the former of all the month ages was higher than that in the latter (P < 0.01), but the content of crude fat was reverse. Except water, P, Fe, Mn and Zn, the contents of the other compositions in breast muscle of both the two chicken breeds were different (P < 0.01) and the content of crude protein was the highest in the five-month-old group of Jiudingshan chicken. In conclusion, the contents of crude protein, crude fat, Zn and Fe in Jiudingshan chicken are higher than those in green feet chicken and there are no significant differences in the contents of meat compositions between different sex chickens and the optimal fattening time of Jiudingshan chicken is five months.

Unfermented Pu-erh tea, fermented Pu-erh tea and Pu-erh tea with different post-fermentation degrees at different pileturning numbers were analyzed by Fourier transform infrared spectroscopy (FTIR) and their spectral characteristics were compared. Every Pu-erh tea sample had its own unique infrared spectrum because they contained different chemical compositions with different relative contents. It was primarily confirmed that polyphenols in Pu-erh tea was related to the absorption appearing near 1240 and 1150 cm-1 and oxidation products of polyphenols were related to the absorption appearing near 1320 cm-1 .The differences in infrared absorption frequency, peak shape and relative intensity could be used as the bases for identifying unfermented Pu-erh tea and fermented Pu-erh tea and distinguishing different post-fermentation degrees of Pu-erh tea.

The optimum conditions affecting the hydrolysis activity of metmyoglobin reductase (MetMbase) from porcine cardiac muscle towards porcine metmyoglobin (MetMb) were determined with the equine MetMb purchased from Sigma Company as a standard marker using orthogonal array design, and the Michaelis equation and the enzyme kinetics were investigated as well. The results showed that pH, temperature and reaction time were three main important factors affecting the expression of MetMbase activity. At a given enzyme/substrate ratio in the reaction system, the optimum reaction conditions for the maximum expression of enzyme activity were as follows: pH 6.4, 35 ℃ and 30 min. When porcine MetMb was used as a substrate, the Michaelis equation was Y = 0.0004X + 0.0083 (R2 = 0.9948), the Michaelis constant (Km) 4.82 × 10-5 mol/L, and Vmax 120.48 nmol/min·g. In addition, this study also showed that the activity of the enzyme decreased in vitro when pH was below 6.0 or above 7.0 and a significant inhibition of activity was observed at low temperature. However, higher activity was seen when temperature was increased to 20 ℃ and no activity at higher temperature over 50 ℃. Our results prove that cold storage of fresh meat (4 － 10 ℃) is favorable to the stability of MetMbase activity and the color as well as its quality.

Soybean 7S and 11S globulins, two major soybean protein components, play an important role in maintaining the phisico-chemical properties of soybean proteins. The structural properties of both soybean 7S globulin and its hydrolysates were investigated by SDS-PAGE, SEM and FTIR infrared spectroscopy, meanwhile their hydrophobicity and sulfhydryl content were measured. That alcalase-catalyzed hydrolysis led to marked conformational changes was observed in soybean 7S globulin and the degree of change was dependant on the degree of hydrolysis.

The fermentation conditions of Lachmum YM-223 including medium composition and period were optimized to achieve the maximum melanin production using single-factor and orthogonal array methods and the melanin obtained was subjected to analysis of antioxidant activities such as reducing power, ·OH radical scavenging activity and inhibition activity towards autoxidation of soybean oil. When Lachmum YM-223 was cultured using a medium consisting of potato juice 200 g/L, glucose 20 g/L, tryptone 5.0 g/L, tyrosine 1.0 g/L and CuSO4 0.32 g/L at initial pH 7.0 with shaking speed 200 r/min at 25 ℃ for 12 d, the melanin yield was up to the maximum, higherthan that using basic culture medium by 53.6%. The reducing power of 0.5 g/L melanin was equivalent to 0.05 g/L VC system and the scavenging effect of 1.0 g/L melanin on ·OH radicals reached 50.6% and the autoxidation of soybean oil was obviously inhibited by the addition of 0.05% melanin. The melanin produced by Lachmum YM-223 can be used as a widespread new-style natural pigment in food, cosmetics and medicine industry.

The kinetics of enzymatic hydrolysis of corn starch by β-amylase were described and fitted with the Michaelis- Menten equation and the kinetic parameters were calculated by the Lineweaver-Burk and the Wilkinson methods. The β-amylasecatalyzed hydrolysis of corn starch obeyed the classical first-order reaction law and the kinetics could be modeled by the Michaelis-Menten equation.

The single-factor method combined with a quadric regression orthogonal rotation design involving 32 experiments of five variables at five levels were applied to optimize medium compositions (i.e., carbon source, nitrogen source, inorganic salt, and surface-acting agent) of Bacillus subtilis k-1 for maximizing the degree of hydrolysis (DH) of corn gluten meal. The optimum medium compositions were determined as follows: glucose 1.9%, peptone 1.9%, sodium dodecyl sulfonate 0.12%, MgSO4 0.18% and MnSO4 0.32%. The optimized medium led to 11.84% DH, higher than 9.64% before optimization by 23%.

A mixed fermentation starter of Lactobacillus casei and Staphylococcus xylosus were applied for the production of beef sausages. The effects of 4 sugars on the fermentation were investigated by single-factor method and their addition amounts were optimized using an orthogonal array design involving 9 experiments of four factors at three levels. The results showed that the optimum sugar compositions for the fermentation of beef sausages were determined as follows: glucose 0.6%, sucrose 0.8%, lactose 0.6% and maltose 0.4%.

Clenbuterol (CL) was conjugated to horseradish peroxidase using glutaraldehyde at different ratios and a Micro DSC Ⅲ calorimeter was adopted to measure energy released during hydrolysis of α-naphthol by horseradish peroxidase labeled CL antigen with different conjugation ratios. A slight decrease was found in enzyme activity and the enzyme labeled antigen with lower conjugation degree showed a higher energy change under the same CL concentration. Under the same condition, the energy released during enzymatic reaction in 0.15 mol/L NaCl buffer was higher than that in 0.1 mol/L PBS buffer. In 0.15 mol/L NaCl buffer, the optimal concentration of α-naphthol was 20 mmol/L when the enzyme activity was 2 U.

The aflatoxin (AF) production was induced in Aspergillus parasiticus AS3.4407 by shifting the cultures from nonconducive to conducive medium and aflatoxin B1 (AFB1)-producing and non-AFB1-producing mycelia were obtained and lyophilized. Subsequently, differential expressions of genes involving in the AF biosynthesis were screened using gene chips and RT-PCR. The results from gene chips were consistent with those from RT-PCR amplification, suggesting differential expressions of six genes including aflA, aflE, aflF, aflR, aflT and aflX. This study proves that the differential expression of aflR is closely related to the aflatoxin production.

Dominant microbes were separated from Yongfeng hot pepper sauce fermented system and identified and the biochemical parameters of fermented hot pepper sauce such as amino nitrogen content, protease activity, total ester content, glucoamylase activity, acidity and pH were analyzed at different fermentation stages. Microbes played different roles at different fermentation stages. The propagation of Aspergillus oryzae, Aspergillus niger and Aspergillus sojae was observed during the initial stage of fermentation, which led to the synthesis of proteases and glucoamylase. However, the stains of Saccharomyces rouxii and Tetrcoccus soyae may contribute to large-scale accumulation of many intermediate products like alcohol and lactic acid. The last mature stage of product was also the formation stage of the unique aroma of Yongfeng fermented hot pepper sauce.

Bacterial fermentation was employed to convert glycoside isoflavones in soybean milk into aglycone ones (free isoflavones that mainly consist of daidzein and genistein) to enhance their bioavailability. The optimal bacterial strain was screened from 11 strains in terms of the concentrations of daidzein and genistein in fermented soybean milk that were determined by high performance liquid chromatography (HPLC) and its fermentation conditions were optimized for maximizing the concentration of free isoflavones using the single-factor method combined with a quadric regression orthogonal rotation design. Both the contents of daidzein and genistein in soybean milk fermented by Lactococcus lactis subsp. cremoris were the highest and the optimum fermentation conditions of this strain for converting glycoside isoflavones were determined as follows: fermentation for 28 h at 41 ℃ with inoculation amount of 4%.

This study investigated the changes in lipase activity of box- and bag-packaged UHT milk stored under different environmental conditions like different temperatures and mechanical vibration, and the changes in lipase activity with different combinations of pasteurization time and temperature as well as the change characteristics of lipase activity during the enzymatic hydrolysis of lactose. The lipase activity in UHT milk was significantly inhibited within the range of 9－10.5 ℃, while the lipase activities in box- and bag-packaged UHT milk both were obviously higher than those at low temperature when the temperature reached 14－21 ℃, and the bag-packaged UHT milk presented higher lipase activity than that the box-packaged. However, at the constant temperature of 35 ℃, the lipase activity in the box-packaged UHT milk remained very low and stable. At the low temperature of 9－10.5 ℃, continuous mechanical shaking for 2 h resulted in the increase of 65.5% in lipase activity compared to standing for 5 h while this continuous shaking for a long period of time caused sharp reduction of lipase activity. A higher activity of lipase was observed in milk pasteurized at 70 ℃ for 20 min than those at 90 ℃ for 5 min and at 98 ℃ for 5 min while the milk pasteurized above 90 ℃ for 5 min exhibited very low lipase activity during 4 ℃ storage. During the lactose hydrolysis, the inhibition of lipase activity became stronger with the temperature ascending (25－41 ℃) while with the extension of lactose hydrolysis, its activity was enhanced.

Five yeast strains were separated from the kefir milk made in our lab, three of whom were identified as Candida kefyr and two Brettanomyces according to their morphological, physiological and biochemical characteristics. A strain of Candida kefyr numbered Y4 presented excellent fermentation properties and therefore could be used as a production strain for kefir milk. After 36 h of culture at 28 ℃ and initial pH 4.5 with inoculation quantity of 3×106 CFU/ml, the number of the viable strain Y4 was up to 6.3 × 107 CFU/ml.

Polyphenoloxidase (PPO) was prepared from fruit powder of Xinli No.7 by salt-out precipitation with saturated ammonium sulphate solution followed by purification by DEAE-Sephadex A-50 column chromatography and its enzymological properties were investigated. The optimum working temperature and pH value of Xinli No.7 PPO were 25 ℃ and 6.5 separately. The enzyme was inactivated by both heating treatment for 135 s at 99 ℃ and microwave treatment for 15 s at 100 Hz. The affinity towards various substrates declined in the following order of caffeic acid ＞ chlorogenic acid ＞ catechol. No obvious inhibition effects of 0.5%－3.0% NaCl, 0.01%－0.1% citric acid and 0.05%－0.3% EDTA-2Na were observed on the PPO activity while VC, L-Cys, NaHSO3 and Na2S2O3 at the concentration of 0.01%－0.1% all exhibited marked inhibition effects and VC was the most effective inhibitor.

The fraction with chitosanase activity in a commercial papain preparation was prepared by ultra-filtration separation followed by purification by preparation electrophoresis and its amino acid sequence was analyzed. After ultra-filtration separation with a 100000 MWCO membrane, the protease and chitosanase activities of the papain preparation both increased by 1.22 times, from 435.10 to 531.39 U/mg and from 2.17 to 2.65 U/mg, respectively. Five obvious bands were showed on the preparation electrophoresis pattern of retentates and the brand 2 with a molecular weight between 25 and 35 kD had high chitosanase activity and its homogeneity was demonstrated by SDS-PAGE and HPLC, indicating that there was the enzyme fraction with chitosanase activity in the papain preparation. The amino acid sequence of the enzyme fraction was determined by HPLC-MS/MS as follows: MRITISGSPG SGTTTLGRSI AEKYSYRYVS AGEVFRGLAK ERNMDLAAFG KIAETDPAIDLEIADARQKEI GESSDDIILE GRLAGWMVEN ADLKILLCAS PECRSTRIAA REGLTEKQAF EMTIEREACE AGRYMEYYEI DILDFSPYDL ILNSETFSAN ELFAIVDAAV SSLLKRE.

Glucose oxidase (GOD), together with β-galactosidase (β-GAL), was immobilized onto yeast cell wall particulates, β-cyclodextrin glutaraldehyde particulates (β-CDP) and starch glutaraldehyde adhesive respectively to construct bi-enzyme membranes, whose lactose detection performances were tested using an SBA-40C biosensor. All bi-enzyme membranes performed a good detection capability, with a linear calibration range of 0.02%－2% lactose (R2 above 0.995) and a detection limit of 0.001 g/L and had a fast response, with response time within 20－40s. Among them, bi-enzyme membranes made with yeast cell wall particulates as a carrier had the widest linear calibration range of 0－10% and therefore could be widely used for the detection of lactose in raw milk and dairy products; β-CDP bi-enzyme membranes had a strong adsorption capacity to enzyme molecules and the response values were as high as 2500; bi-enzyme membranes made with starch glutaraldehyde adhesive as a carrier had a good homogeneity and were easy to prepare and could be used to detect lactose in milk.

The effects of neutralization agents and total concentration of substrate on the fed-batch fermentation of 2-keto- D-gluconic acid were investigated and the feasibility of application of membrane separation technology to the extraction of fermentation product was explored. For the fed-batch fermentation of 2-keto-D-gluconic acid, to replace CaCO3 with NaOH or Na2CO3 as a neutralization agent, could significantly increased the total concentration of substrate in fermentation medium. In this case, the conversion rate of glucose into 2-keto-D-gluconic acid was as high as 90% and membrane technology could be applied to the separation of 2-keto-D-gluconic acid, facilitating the steady increase of overall production yield and the improvement of product quality.

A full-length cDNA encoding glucokinase (GK) was cloned from liver cells of Jian carp (Cyprinus carpio var. Jian) by RT-PCR and rapid amplification of cDNA ends (RACE) methods. The analysis on GK gene cDNA sequence indicated that this gene contained a 1431 bp open reading frame (ORF) and encoded a 476-aa polypeptide. The GK protein encoded had a calculated molecular weight of 53.6 kD and a PI of 5.13. Some conserved functional sites were found, including one conserved hexokinases signature Leu156-Phe181, two N-linked glycosylation sites Asn176 and Asn214, one cell attachment sequence Arg202- Asp204 and one glycosaminoglycan attachment site Ser455-Gly458. The amino acid sequence had a high similarity to those of other species like Topmouth culter, human and rat, with the percent identity values of 96.2%, 79.8% and 79.1%, respectively. The tissue distribution of GK mRNA in mesenteric adipose tissue, liver, heart, muscle and brain of Jian carp was analyzed by semiquantitative RT-PCR method using β-actin gene as the internal control. The results showed that this gene only could be expressed in liver and brain and the expression level in liver was higher than that in brain.

The kinetics of growth and xanthan production by Xanthomonas campestris XG-101 in batch culture were studied in a 30 L laboratory fermenter with pH control. Fermentations were carried out over a range of stirrer speed (140－260 r/min) and the content of pyruvic acid functional groups and the average molecular weight of the product obtained were determined. Increased agitation speed resulted in higher kinetics parameters of xanthan fermentation and product formation during the fermentation appeared to be partially associated with the strain growth. In addition, the effects of change of dissolved oxygen controlled by a new-type gas distributor on xanthan fermentation were studied. The results indicated that the xanthan concentration using the gas distributor was higher 17% than that using the traditional gas distributor.

The mutant strain of Saccharomyces cerevisiae Y518 yielded much more glutathione than the starting strain and presented an excellent acid resistance. The changes in glutathione synthase sequence and structure before and after mutation were analyzed using bioinformatics tools to account for the reason why the acid resistance was increased. The rigid residue Pro was replaced by flexible residue Leu (Pro54Leu) and its torsion angle changed from －40.2° to －50.4°, which may be conducive to the “lid” domain shift in catalysis for the formation of closed conformation and thus the enzyme-substrate binding becomes more stable. The side chain of Leu54 stretch out to package —SH group exposed to protein surface might keep enzyme activity, and change the pKa value of protein C-terminal Tyr491 resulting in a decrease of the pKa of the active site and shifting the optimum pH to 3.5.

Pig bone collagen was hydrolyzed by papain to prepare polypeptides. The single-factor method combined with an orthogonal array design involving 9 experiments of four factors at three levels was employed for maximizing degree of hydrolysis (DH) of pig bone collagen. The optimized hydrolysis for 4 h with the enzyme dose of 600 U/g at pH 5 and 50 ℃ resulted in a DH as high as 16.87% and the molecular weights of products were mainly distributed between 1 kD and 3 kD, below 5 kD.

An orthogonal array design involving 9 tests of four crucial factors including medium type, fill volume of medium in a 250 ml flask, culture time and selenium concentration at three levels for maximizing selenium enrichment in mycelia of Cordyceps militaris. The selenium content in mycelia of Cordyceps militaris was determined by ICP-MS method. The effects of the four factors on biomass of mycelia declined in the following order: culture time ＞ selenium concentration ＞ medium type ＞ fill volume of medium in a 250 ml flask, and those on selenium enrichment ratio in the following order: selenium concentration ＞ medium type ＞ culture time ＞ fill volume of medium in a 250 ml flask. The maximum selenium enrichment was achieved by the culture for 6 d with a defined medium containing 10 μg/ml selenium at 3/5 fill proportion in a 250 ml flask and the contents of two major medicinal components, cordycepic polysaccharide and cordycepin, in cultured mycelia of C. militaris reached 226.3 and 2.22 mg/g, which were 3.4 and 5.8 times of those in normal mycelia, indicating selenium enrichment was beneficial to the sharp increase of medicinal value C. militaris.

The crude endogenous proteases extracted from digestive tract of anchovy were characterized by biochemical techniques. The endogenous proteases were mainly composed of four proteases whose optimum working pHs were 2.5, 5.5, 9.0, and 12.5, respectively. In the pH range from 5.5 to 12.5, both PMSF (phenylmethyl sulfonyl fluoride) and SBTI (strontium bismuth titanate) could obviously inhibit these enzymes but SBTI exhibited stronger inhibition effect than PMSF which had in inhibition effect in a wider pH range, suggesting that these enzymes contain serine protease and the enzyme with the highest activity may be trypsin. Our study demonstrates that calcium plays a significant role in stabilizing the enzyme structure and improving the stability of enzyme in the pH ranges from 6.5 to 9.0 and from 12.5 and 14.0.

The biosorption capacity of discarded brewer's yeast to Ni2+ under different conditions such as adsorption temperature, adsorption time, initial pH value, Ni2+ concentration and discarded brewer's yeast density was studied for providing useful references for the development of a new type of biosorbent from discarded brewer's yeast. The single-factor method combined with an orthogonal array design involving 16 experiments of five factors at four levels was employed for maximizing the biosorption capacity. The optimal adsorption conditions of Ni2+ onto discarded brewer's yeast were determined as follows: initial pH value 5, Ni2+ concentration 0.9 g/L, discarded brewer's yeast density 230 mg/L, and adsorption temperature 40 ℃ for an adsorption duration of 60 min. Under the above conditions, the adsorption rate approximated to 57%. Ni2+ density and initial pH value were the factors that significantly affect the adsorption rate of Ni2+.

In order to study the effects of antioxidants on growth and metabolism under oxidative stress, different types and doses of antioxidants were added in the fermentation medium of Zymomonas mobilis strain ATCC31821. It was found that pyrocatechol was more useful for growth and ethanol fermentation of Z. mobilis, and improving anti-oxidation stress ability. The optimized conditions obtained by orthogonal test were as follows, pH 5, 200 ml liquid volume, 100 r/min shaker frequency and 0.1 mg/ml pyrocatechol concentration. The maximum ethanol yield could reach 40.16 g/L under the optimized condition.

The effects of Auricularia auricular polysaccharide (AAP) on in vitro proliferation and NO level of rabbit thoracic artery vascular smooth muscle cells (VSMC) were studied. Our results indicate that AAP is able to significantly inhibit the proliferation of VSMC induced by ox-LDL and elevate the NO level. The functional mechanism may be related to the prevention of atherosclerosis.

The possible biological activities of a water soluble polysaccharide from Morchella esculenta (L.) Pers. named PMEP-1 were tested with peroxisome proliferator-activated receptor (PPAR) models related to blood lipid metabolism, and proliferation of tumor cells by high-throughput screening (HTS). PMEP-1 had slight activation effects on PPARδ models but no effects on PPAR α models. Animal experiments showed that TG in experiment groups (low dose 100 mg/kg·d, medium dose 200 mg/kg·d and high dose 400 mg/kg· d) was significantly (P< 0.05) lower than that in hyperlipidemic model group, the LDL-C content and the AI in low- and medium-dose groups were significantly (P< 0.05) lower than those in hyperlipidemic model group, while no significant differences in TC and HDL-C were seen among all the experiment groups and hyperlipidemic model group. So we concluded that PMEP-1 has hyperlipidemic acticity, and can prevent hyperlipidemia, coronary disease and atherosclerosis.

The aim of this study was to explore and evaluate the effects of insulin-like growth factor-1 (IGF-1), an important bioactive material in bovine colostrum, on the production levels of IFN-γ, TNF-α, TGF-β1, IL-1β, IL-10, IL-4, IL-6, and IL-1Ra in rabbit serum and to study the regulatory effects of IGF-1 on the gastrointestinal mucosa immunity signaling. Rabbit serum was collected 3 , 2, and 2 h after oral administration, intraperitoneal injection and ear intravenous injection with IGF-1, respectively, to examine the contents of IFN-γ, TNF-α, TGF-β1, IL-1β, IL-10, IL-4, IL-6, and IL-1Ra by ELISA assay. The IGF-1 administration in the three ways all significantly increased the contents of inflammatory cytikines like IFN-γ, IL-6, IL-1, and TNF-α while the contents of anti-inflammatory cytokines like TGF-β1, IL-10, IL-4, and IL-1Ra were significantly decreased. After entering the intestine, IGF-I as a foreign antigen is processed and presented by intestinal epithelial cells, dendritic cells and other antigen-presenting cells to activate intracellular inflammatory signaling pathway. A part of IGF-1 that is not digested in the gastrointestinal tract is likely to be absorbed by a polycation-sensitive, absorptive-mediated endocytosis and was identified by macrophages, monocytes, mast cells, NK cells and other innate immune cells and thus induces the production of inflammatory cytokines and inhibit the production of anti-inflammatory cytokines.

A mouse model of diabetes induced by intraperitoneal injection of alloxan was established to investigate the hypoglycemic effect of soluble dietary fiber (SDF) from soybean dregs. Fifty diabetic mice were randomly divided into 5 groups of 10 mice each: high-, medium- and low-dose SDF-treated groups, glibenclamide-treated group and model control group administered with 0.9% saline orally. The levels of blood glucose in all the three SDF-treated groups were obviously decreased and the diabetic symptoms such as weight loss, polydipsia and polyphagia were also relieved, and the best hypoglycemic effect was found in the high-dose group (1000 mg/kg bw). Meanwhile, SDF could improve the glucose tolerance of diabetic mice.

Objective: To explore and evaluate the regulatory effects of IgG from bovine colostrum on cytokine network in gastrointestinal mucoca immunity system. Methods: Rabbit serum was collected 3, 2, and 2 h after oral administration, intraperitoneal injection and ear intravenous injection with IGF-1, respectively, to examine the contents of IFN-γ, TNF-α, TGF-β1, IL-1β, IL-10, IL-4, IL-6 and IL-1Ra by ELISA assay. Results: After oral administration, the contents of inflammatory cytokines like IFN-γ, IL-6, IL-1 and TNF-α were significantly increased while those of anti-inflammatory cytokines like TGF-β1, IL-10, IL-4 and IL-1Ra were significantly decreased. The IgG administration by intraperitoneal injection or ear intravenous injection resulted in the content increases of the anti-inflammatory cytokines and the content decrease of the inflammatory cytokines. Conclusions: IgG which is administered orally can not be absorbed but identified easily by intestinal epithelial cells, macrophages, mast cells, NK cells and other innate immune cells and thus induces the production of inflammatory cytokines and inhibits the production of anti-inflammatory cytokines. In contrast, IgG administered in the ways of intraperitoneal injection and intravenous injection is easy to bind with the inhibitory FcγR Ⅱ B of immune cells so as to inhibit the production of inflammatory cytokines and induce the production of anti-inflammatory cytokines.

Objective: To study the effect of polysaccharide extracted from Atractylodes macrocephala Koidz on brain edema after focal cerebral ischemia reperfusion in aged rats. Methods: Focal cerebral ischemia was induced in anesthetized rats using a middle cerebral artery occlusion (MCAO) model. Eighty-four male Sprague Dawley rats were randomly divided into four groups: sham group, reperfusion group, distilled water group and Atractylodes macrocephala Koidz polysaccharide group. Then three subgroups of rats were obtained at 1 h of MCAO with different time intervals (24, 72 and 120 h) of reperfusion. The contents of water and malondialdehyde (MDA) and the superoxide dismutase (SOD) activity were detected in the ischemic brain tissues. Results: The contents of water and MDA in reperfusion group, distilled water group and Atractylodes macrocephala Koidz polysaccharide group both were significantly higher than those in sham group at different time intervals of reperfusion (P < 0.01) and these items in Atractylodes macrocephala Koidz polysaccharide group were significantly lower than those in reperfusion group and distilled water group (P < 0.01). The SOD activity in reperfusion group, distilled water group and Atractylodes macrocephala Koidz polysaccharide group was significantly lower than that in sham group (P < 0.01) and the SOD activity in Atractylodes macrocephala Koidz polysaccharide group was significantly higher than that in reperfusion group and distilled water group (P < 0.01). Conclusions: Atractylodes macrocephala Koidz polysaccharide is able to markedly increase SOD activity, decrease MDA and alleviate brain edema in the ischemic areas.

Objective: To study the anti-ageing effect of polysaccharide from Ganoderma atrum (PSG-1) on aging mice induced by D-galactose and explore the underlying mechanisms. Methods: Healthy female mice were randomly divided into 6 groups: control group, aging model group, vitamin C (VC) (positive control) group (100 mg/kg · d), and low-, medium- and high-dose PSG-1 groups (50, 100, 150 mg/kg · d). After 10 weeks, the body weight and the liver index were examined and the activities of super-oxide dismutase (SOD), glutathione peroxidase (GSH-PX) and catalase (CAT) and the maleic dialdehyd (MDA) content were measured respectively in liver tissue and brain tissue of mice. Results: In comparison with the aging model group, the activities of SOD, GSH- PX and CAT in liver and brain tissue of the three PSG-1 groups all were increased and the MDA content was decreased and the loss of body weight and the liver atrophy markedly were counteracted. Conclusions: PSG-1 has antiaging effects on aging model mice and the mechanism may be related to its inhibitory effect on free radicas, the enhancement of activity of antioxidases and the reduction of lipid peroxidation.

The physical and chemical properties of glutamine-bioactive peptides (GBP) which were prepared by hydrolyzing wheat protein by bienzyme method, including solubility, osmotic pressure, content of NaCl and relative molecular mass, were investigated and their antioxidation and anti-fatigue effects of glutamine-bioactive peptides on mice were evaluated. SPF Kunming mice were divided into four groups: three experimental groups (low-, medium- and high-dose groups) administered with different doses of GBP by gavage and control group administered with the same volume of normal saline instead of GBP. Gavage administration was performed in two batches: in the first batch, after 20 days of continued administration, the activity of SOD and the content of MDA in liver and kidney were measured; in the second batch, after 21 days of continued administration, the swimming time and the survival time of mice were measured by swimming test and hypoxia tolerance test, respectively. In comparison with the control group，high-dose GBP could obviously increase the activity of SOD in liver and kidney, reduce the content of MDA, prolong the swimming time and the hypoxia survival time of mice, and enhance the anti-fatigue ability.

In order to solve safety problems in the use of gallic acid as a food antioxidant, gallic acid microcrystalline cellulose ester, a new-type high-molecular-weight antioxidant which has high antioxidant activity, was synthesized by indirect esterification method from gallic acid and microcrystalline cellulose which is safe and can not be easily absorbed by the human body. The in vitro antioxidant activities of gallic acid microcrystalline cellulose ester were evaluated and its acute toxicity in mice was studied. Gallic acid microcrystalline cellulose ester at different concentrations could significantly improve the GSH-Px activity of mouse liver tissue and inhibit the generation of lipid peroxidation product (MDA) induced by H2O2 and the oxidative hemolysis of erythrocyte in a dose-effect manner. The acute oral LD50 for male and female mice was more than 10.00 g/kg bw, proving that gallic acid microcrystalline cellulose ester is a non-toxic compound which has higher safety than gallic acid and propyl gallate which has been used as a food antioxidant.

Seleno-Ganoderma lucidum polysaccharide was prepared from Ganoderma lucidum polysaccharide which was precipitated by 80％ ethanol. The selenium content of this polysaccharide was as high as 40 mg/g. The immunological function of seleno-Ganoderma lucidum polysaccharide was investigated by leukocyte phagocytosis test and in vitro anti-tumor test. The results showed that this polysaccharide could promote the leukocyte phagocytosis in mice and effectively inhibit H22 cells in vitro.

For the purpose of providing theoretical references for the development of healthcare foods which can offer cardiovascular protection, the hypolipidemic and antioxidation effects of selenium-enriched mycelia of Diasporangium sp., milk vinegar and selenium-enriched mycelia of Diasporangium sp. plus milk vinegar on mice were investigated. Eighty-four male Kunming mice were randomly divided into control, high fat model, sodium selenite, Diasporangium sp., selenium-enriched Diasporangium sp., milk vinegar and milk vinegar plus selenium-enriched Diasporangium sp. groups. After 30 d feeding stage, the changes in serum lipid, viscera index, antioxidation system level, Se content and fatty acids of liver and body weight were observed. Selenium-enriched mycelia of Diasporangium sp. could significantly reduce low-density lipoprotein cholesterol (LDL-C), total cholesterol (TC), triglyceride (TG) and increase high-density lipoprotein cholesterol (HDL-C). The activities of serum surperoxide dismutase (SOD) and lutathione peroixdase (GSH-Px) in the selenium-enriched Diasporangium sp. group were significantly higher than those in the other groups, and the malondialdehyde (MDA) level was significantly lower. All the measured indexes of mice fed selenium-enriched Diasporangium sp. plus milk vinegar were better than those of mice only fed selenium-enriched Diasporangium sp.. The Se content of the sodium selenite group was significantly higher than that of the control group, but lower than those of the selenium-enriched Diasporangium sp. and the milk vinegar plus selenium-enriched Diasporangium sp. groups. The content of arachidonic acid of the selenium-enriched Diasporangium sp. group reached 11.94%, which was significantly increased. The results showed that selenium-enriched Diasporangium sp. is able to significantly reduce blood lipid and enhance antioxidation function in mice and the combination of it and milk vinegar has much better effects than those of other groups.

Different doses (0.2, 0.4 and 0.8 g/kg bw) of crude polysaccharide extracted from submerged fermentation liquid Pleurotus cirtinopileatus was administered to S180 tumor-bearing mice by gavage to study its antitumor activity in vivo. The tumor inhibition rates by the three doses were 9.62%, 35.84% and 40.93%, respectively. Meanwhile, both the thymus index and the spleen index of S180 tumor-bearing mice were elevated. So we conclude that the polysaccharide from submerged fermentation liquid of Pleurotus cirtinopileatus has antitumor activity.

Aflatoxins (AFTs) are a group of virulent substances having similar chemical structure. It is important for protecting human health and increasing international competitiveness of agricultural products to detect and control AFTs in foods in time. The development and application of aflatoxin detection in foods by means of various immunosensors are reviewed in this paper, especially the manufacture principle and the detection performance of electrochemical immunosensor as well as its application to detect AFTs in milk, wheat and corn. Recently, an intensive research effort has been performed on the application of immunosensors combined with screen printed electrodes, flow-injection immunoassays (FI-IA) and nano-materials which are used as a solid support or signal-amplification label. The application of immunosensors in food safety which has an extensive application prospect has become the focus of attention.

The negative effects of pesticide residues on food safety have become more and more obvious, so high requirements have been made for the rapid detection of pesticide residues in foods. This article introduces the basic principle of enzyme-linked immunosorbent assay (ELISA) and the key technologies for the establishment of ELISA, and reviews the applications in the detection of pesticide residues in foods.

Collagen is one of the predominant proteins in the living body, and the essential protein component in connective tissue. At least 27 different collagen types have been identified so far. Aquatic collagen has drawn extensive attention for its excellent physiochemical properties and physiologically active functions. In this review, we summarize the present advances in extraction methods and applications of aquatic collagen and make prospects for future research.

As harmful chemicals which can migrate from paper packaging to foods would threaten the health of consumers, relevant regulations and detection methods have been established in the world to guarantee the safety of paper food packaging materials. This article summarizes residual contaminants in paper food packaging materials and EU and our country's regulations on the safety of paper food packaging materials and emphatically reviews the development of extraction methods and detection technologies of residual contaminants.

L-Cysteine has been used widely in food, medicine and cosmetics industry. This article reviews the advance in research of microbial preparation of L-cysteine and presents some strategies for metabolism regulation of L-cysteine for it microbial preparation.

The thermal analysis technology is a well-established and standardized method which can be used for analyzing nearly all kinds of solid- and liquid-state compounds. However, there have been few published studies on application of thermal analysis technology in analysis of edible flavors. This paper reviews the applications of thermal analysis technology in analysis of thermal properties and purity and grade identification of edible flavors and synthesis of new flavor products. The thermal analysis technology which can be used to analyze small-amount samples with many advantages of rapid detection, high accuracy, good repeatability and high resolution exhibits extraordinary superiority over other technologies and will play an increasingly important role in the synthesis, analysis and application of flavors and provide a new approach and theoretical basis for the further study of edible flavors.