Objective: To provide experimental references for the application of acidic electrolyzed water in the preservation of shrimp. Methods: Shrimps were treated by acidic electrolyzed water under varying treatment conditions, such as treatment at room temperature (20 ℃) for 1 or 5 min, treatment for 5 min at 20 or 50 ℃, and treatment at 20 ℃ by using acidic electrolyzed water or 2% acetic acid. Plate culture method combined with PCR-DGGE was applied to monitor the bactericidal efficacy of acidic electrolyzed water on shrimp. Results: Treatment with acidic electrolyzed water at 50 ℃could result in bacterial reduction by 1.44 lg(CFU/g) in shrimp, while other treatments could result in bacteria reduction by less than 1.0 lg(CFU/g) in shrimp. No significant difference in different treatment time was observed; however, 2% acetic acid and acidic electrolyzed water at 50 ℃ were significantly higher than acidic electrolyzed water at room temperature (P＜0.05). PCR-DGGE fingerprinting demonstrated that acidic electrolyzed water at 50 ℃ did not reduce bacterial species in shrimp, and other treatments could reduce bacterial species in shrimp at different levels. The DGGE fingerprinting profile after treatment for 1 min was very similar with the control but the DGGE fingerprinting of acidic electrolyzed water treatment at 50 ℃ was not similar with the control at medium level. Conclusion: Acidic electrolyzed water treatment at 50 ℃ has good bactericidal effect on shrimp; PCR-DGGE technique can be used to monitor the effect of acidic electrolyzed water on bacteria in shrimp.

Ethanol extracts from three varieties ( Tainong,, Jinhuang, and Guifei,) of mango seeds were evaluated for their antioxidant activities. The results showed that Tainong, mango seeds had the highest content of total phenolics, followed by Jinhuang, and Guifei,. Each of these extracts had strong abilities to scavenge DPPH, ABTS and hydroxyl free radicals, reduce to iron (III), chelate iron (II) and inhibit lipid peroxidation, and among them, Tainong, mango seeds revealed stronger free radical scavenging ability in a dose-dependant manner.

The effect of different pasteurization time-temperature conditions (A1: 60－70 ℃, 30 min; A2: 70－80 ℃, 20 min; A3: 80－90 ℃, 15 min; A4: 90－95 ℃, 10 min; A5: 95－100 ℃, 5 min; and A6: 121－130 ℃, 10 s) on the quality of freshly processed yogurt and its samples after storage at 4 ℃ was studied based on viscosity, hardness, whey separation, pH and sensory evaluation. The results showed that the thermal sterilization of raw milk at temperatures higher than 80 ℃ for more than 5 min could improve the viscosity and the hardness of yogurt, reduce its whey separation, and stabilize its texture, pH and sensory characteristics during storage. The samples resulting from A3 and A4 treatments displayed higher viscosity and hardness, lower syneresis rate and better mouth feeling and flavor, and their texture and flavor could be maintained better during 4 ℃ storage.

In order to explore lysozyme activity in different parts of eggs, egg internal content except yolk membrane and chalaza was harvested using syringe and light shining device without damage. Lyozyme activities in different parts of eggs were determined. The results indicated that outer shell albuginea and yolk did not contain lysozyme. Lysozyme activity in yolk membrane was the highest, which was up to 9764.290 U/mL, and then followed by 4172.86 U/mL in chalazae. Loysozyme activities in four parts such as eggshell membrane adhesion albumen, outer thin albumen, inner thick albumen and inner thin albumen were 378.714, 330.238, 354.929 U/mL and 245.381 U/mL, respectively. No lysozyme was observed in outer shell membrane and yolk. Moreover, different lysozyme activities in different locations of eggs were observed. The sharp-middle and blunt end revealed the highest lysozyme activity. The tip end and middle parts of eggs revealed lower lysozyme activity.

Spinach (Spinacia oleracea L.) is an important exported vegetable in China, so its food safety is increasingly concerned. Under the greenhouse cultivation condition, the dynamic analysis of chlorpyrifos residues and quality control in spinach sprayed with various concentrations of alginate- or chitosan-cerium complexes were explored. The results showed that the degradation of chlorpyrifos residues in spinach could be accelerated by spraying alginate- and chitosan-cerium complexes at various concentrations. The alginate-cerium complex at the concentration of 3.3 mL/L and the chitosan-cerium complex at the concentration of 10 mL/L could reach a final degradation rate of 59.98% and 45.76%, respectively. Both cerium complexes had no obvious negative effect on spinach quality and could improve spinach quality instead. These findings indicated that it is feasible to apply alginate- and chitosan-cerium complexes in the growth period of vegetables to degrade chlorpyrifos.

The antioxidant properties of crude triterpenes extracted from the outer peel of Poria cocos with methanol were evaluated by chemiluminescence and colorimetric methods, and compared to those of ursolic acid. The results showed that triterpenes from Poria cocos peel could effectively eliminate superoxide anion and hydroxyl free radicals as well as hydrogen peroxide in a dose-dependent manner with an IC50 of 1.01, 0.91 mg/mL and 0.87 mg/mL, respectively. Meanwhile, these compounds revealed better inhibition effect on red blood cell hemolysis and scavenging effect on malondialdehyde (MDA) generated by lipid peroxidation.

Crude protein extracted from Dioscorea opposita Thunb.cv. Tiegun by saturated ammonium sulfate precipitation was purified/fractionized by DEAE-52 ion exchange chromatography, and two fractions were obtained and named as PDOT-1 and PDOT-2, respectively. Further Sephadex G-100 chromatography revealed that both fractions were composed of a single component. The non-reducing SDS-PAGE pattern of PDOT-1 displayed three protein bands with a molecular mass of respectively 20, 31 kD and 50 kD and only one 66 kD protein band was observed in that of PDOT-2. It was found that the crude protein, PDOT-1 and PDOT-2 had obvious radical scavenging activities on DPPH, superoxide anion and hydroxyl free radicals as well as strong ferrous ion-chelating capacity. We concluded that proteins from Dioscorea opposita Thunb.cv. Tiegun have antioxidant activity and deserve to be studied in depth as a potential anoxidant or anti-aging drug.

Quantum chemical studies of five kinds of phenolic antioxidants, such as gallic acid, caffeic acid, protocatechuic acid, vanillic acid and ferulic acid were reported. Based on the optimization of molecular geometry and energy calculation, optimal structures, frontier orbital energies, dissociation enthalpies (BDE) and hydroxyl ionization potential (IP) were achieved. The results showed that antioxidant properties of five phenolic acids derived from dehydrogenation capacity of hydroxyl group from phenolic acids and the effect of ortho substitution on benzene ring. In non-polar solvents, the antioxidant activity of five phenolics was found to be ranked from high to low in the following sequence: caffeic acid ＞ gallic acid ＞ ferulic acid ＞ protocatechuic acid ＞ vanillic acid. In polar solvents, the decreasing sequence of antioxidant activity of five phenolic acids was gallic acid ＞ caffeic acid ＞ ferulic acid ＞ protocatechuic acid ＞ vanillic acid.

Beef marbling is the most important parameter of carcass grading and beef marbling grading is based on the measurement of fat density in the muscle of eye area. An automatic beef marbling grading technology was explored based on image processing. Imaging acquisition, single threshold segmentation, morphological erosion and expansion were used to extract feature parameters of images. Multiple regression analysis method was used to classify beef marbling structure and the final grading evaluation was implemented using an automatic grading software developed based on VC++. Our grading model had good accuracy and robustness.

Objective: To investigate the degradation of peptides produced by double enzymatic hydrolysis of beef with flavourzyme and papain during Maillard reaction and explore the relationship between flavor products and reactants in model system. Methods: Maillard reaction model systems were established by using beef protein hydrolysate and peptides obtained from it as reaction matrix, respectively, and the resultant reaction products were H-MRPs and P-MRPs. The thermodegradation products of beef protein peptides, named as P-TDPs, served as a control. High performance size exclusion chromatography (HPSEC) and GC-MS were used for the comparative analysis of beef protein peptides and volatile compounds generated from Maillard reaction, respectively. Results: P-MRPs and P-TDPs showed different HPSEC chromatograms. Totally 36 compounds were detected in H-MRPs and the number of compounds found in P-MRPs was 31. The majority of peptides participating in Maillard reaction had a molecular weight from 1000 to 2000D. Furans and furanones were the major products from the degradation of carbohydrates. Pyrazines were produced from the reaction of peptide and xylose. Thiazole, thiophene and thiols were generated from the degradation of thiamin.

Sunflower seed peptides (SSPs) prepared from sunflower protein isolate by sequential two-step enzymatic hydrolysis with alkaline protease and acidic protease with and without ultrasonic assistance (used in the second stage) were assessed for their anti-nitrosation effects. Compared to the conventional hydrolysis method without ultrasonic assistance, the degree of hydrolysis and the yield of peptides resulting from ultrasonic treatment at 120 W power and 3:7 working time-to-intermission time ratio were increased by 17.3% and 16.2%, respectively. SSPs obtained by the ultrasonic-assisted method had more powerful inhibitory effect on nitrosation than those obtained by the conventional method, vitamin C and glutathione, and the maximum scavenging rate of sodium nitrite and blocking rate of nitrosamine synthesis were up to 84.5% and 92.4%, respectively.

The present study was carried out to determine and compare the abilities of the ethanol extract and its different polarity fractions (obtained by extracting the ethanol extract with different polarity solvents) from the bulb of Lilium lancifolium Thunb. to scavenge DPPH · and ABTS+ ·, reduce ferric ion and inhibit lipid peroxidation in vitro. The ethanol extract and its ethyl acetate fraction and n-buthanol fraction revealed strong scavenging effect on DPPH · and ABTS+ ·, reducing effect on Fe3+, and inhibitory activity on lipid peroxidation. These results may be helpful for further developing the bulb of Lilium lancifolium Thunb. as a healthcare food.

The objective of this study was to isolate and identify the anthocyanins in the fruits of Prunus humilis Bunge by high performance liquid chromatography-electrospray ionization tandem mass spectrometry. Six compounds were isolated and identified to be cyaniding-3-glucoside, geranium-3-glucoside, cyanidin-3-rhamnosyl glucoside, geranium-3-rhamnose glucoside, cyanidin-3-acetyl glucoside and geranium-3-acetyl glucoside. Among them, cyaniding-3-glucoside was the major anthocyanin, accounting for 62.6% of the total anthocyanins. In conclusion, high performance liquid chromatography-electrospray ionization tandem mass spectrometry can efficiently analyze the composition of anthocyanins in the fruits of Prunus humilis Bunge.

The effect of film-forming solution concentration on the properties of methylcellulose (MC)/wheat gluten (WG) edible complex film was studied. The results showed that the tensile strength (TS) and oxygen barrier of the edible film were increased with increasing film solution concentration. The break elongation rate (E) and transparency (T) were decreased as the film-forming solution concentration rose. The water vapor permeability (WVP) exhibited an initial reduction and then increase as a result of the increase of the film solution concentration. The lowest WVP was observed at the film solution concentration of 50 g/L. Edible films formed at each of the concentration levels investigated could dissolve in water and the appropriate concentration level was 50 g/L.

In this work, we study the effect of some instrumental parameters such as diffraction angle, step-length and scanning rate on the X-ray diffraction (XRD) analysis of starch. Meanwhile, the calculation of starch crystallinity was achieved using MDI Jade software by two different methods. Under the following conditions: diffraction angle of 4° to 60°, step-length of 0.02°and scanning rate of 10°/ min, satisfying test results were attained. The subjective factors affecting the calculation of starch crystallinit could be attenuated by selecting a diffraction angle between 4° and 30°. As a result, the calculation of starch crystallinity will be characterized by simplicity, rapidity and reliability. The relative starch crystallinity of corn, potato, and cassava was determined as 26.7%, 18.4% and 26.5%, respectively.

In this study, the experimental method uniform design was adopted to investigate the diffusion behavior of food brilliant blue 2 in a complex gel formed from low methoxyl pectin soy hull and chitosan. The results showed that the first-order kinetic equation could describe the diffusion of the pigment in the complex gel system at swelling state. Two multiple quadratic regression equations were obtained as a reasonable characterization of apparent rate constant and diffusion coefficient as a function of various factors, respectively. The difference in the network structure could be characterized by the kinetic parameters.

The scavenging effects of polysaccharides from the mycelia (intracellular) and culture supernatant (extracellular) of Cordyceps sinensis after 6 days of cultivation were determined against hydroxyl free radicals generated in a Fenton reaction system, superoxide anion free radicals (by pyrogallol auto-oxidation method) and hydrogen peroxide. The extracellular polysaccharides from Se-rich Cordyceps sinensis had the strongest ability to scavenge superoxide anion free radicals and hydrogen peroxide, followed by the intracellular polysaccharides from Se-rich Cordyceps sinensis as well as the extracellular and the intracellular polysaccharides from common Cordyceps sinensis. By the scavenging effect against hydroxyl free radicals, the four polysaccharides could be ranked in the following order: the extracellular polysaccharides from Se-rich Cordyceps sinensis, the extracellular polysaccharides from common Cordyceps sinensis, the intracellular polysaccharides from Se-rich Cordyceps sinensis and the intracellular polysaccharides from common Cordyceps sinensis. Adding each of the four polysaccharide solutions (100 mg/L) at a level of no less than 80, 40μL and 90μL had a scavenging rate of over 50% against hydroxyl and superoxide anion free radicals as well as hydrogen peroxide, respectively.

Objective: To prepare and structurally characterize water-soluble O-carboxymethyl chitosan quaternary ammonium salt (CMCQAS), and to evaluate its antibacterial activity. Method: The preparation of water-soluble CMCQAS was conducted by using 3-chloro-2-hydroxypropyl trimethyl ammonium chloride (CTA) and chloroacetic acid as grafting agents. Its structure was characterized by IR and ultraviolet spectroscopy and its antibacterial activitiy against S. aureus, E. coli and A. niger were evaluated. Results: The prepared water-soluble CMCQAS had a distinct antibacterial activity against S. aureus, E. coli and A.niger, which was higher than that of chitosan (CS).

It has been reported that the overintake of vegetables in which the level of nitrate exceeds the standard is seriously harmful to health. In this study, the effectiveness of immersion in different liquids, blanching and peeling in removing nitrate and nitrite from typical commercial vegetables in Wuhan city was spectrometrically evaluated according to the Chinese national standard. Immersion in vinegar, fruit and vegetable washing detergent or saline was effective differently in reducing the level of nitrate in vegetables, the maximum reduction percentages in Brassica chinensis and spinach were up to 32.5% and 23.4%, respectively. Blanching could effectively reduce the levels of nitrate in leaf vegetables, and the levels of nitrate in Brassica chinensis and spinach after 0.5 min of blanching in boiled water were decreased by 26.9% and 14.5%, respectively. Also, peeling was found to be an effective way to remove nitrate or nitrite from root and stem vegetables and fruit vegetables. The levels of nitrate in peeled white radish and cucumber exhibited a decrease of respectively 6.5% and 15.9% as compared to those before peeling, and the levels of nitrite in eggplant and white radish were reduced by 12.2% and 2.7%, respectively after peeling. Based on the above, we concluded that immersion, blanching and peeling before consumption can effectively reduce the levels of nitrate and nitrite in vegetables.

Puncture test, shear test and texture profile analysis (TPA) were carried out on a texture analyzer to investigate texture characteristics of red bean paste, various texture parameters were analyzed for their correlations, and the relationship between the sensory evaluation and instrumentally determined texture parameters of red bean paste were explored and modeled with multiple linear regression. Except springiness and cohesiveness, other determined TPA parameters such as hardness, adhesiveness and shearing force had good correlations with sensory evaluation. A combination of puncture test, shear test and TPA analysis could predict all other sensory indicators except sensory adhesiveness and their prediction models were all highly significant.

In this paper, the changes in function properties and structure of egg white proteins induced by pulsed electric fields (PEF) was investigated. The results indicated that PEF treatment at 25－35 kV/cm for 100－800μs could alter the structure of egg white proteins. Unfolding of protein molecules associated with the exposure of sulfydryl and hydrophobic groups was induced by PEF. The emulsifying and foaming capabilities were enhanced. However, when electric field intensity and treatment time were enhanced, protein aggregates were formed due to the increased exposure of sulfydryl and hydrophobic groups as evaluated by SDS-PAGE electrophoresis. As a result, the solubility, emulsifying and foaming capability were decreased.

During analyzing peroxide value of soybean oil by near-infrared spectroscopy, iPLS (interval partial least squares) was applied to select characteristic spectral bands of soybean oil. The whole spectrum was divided into several smaller bands using data intervals of 10 and 20 points, respectively. Then, PLS regression models were established by using whole spectrum and smaller bands. These models were evaluated by PRESS (predicted residual sum of squares). The results indicated that after selecting characteristic bands, the R2, RMSEP and RSD were 0.9791, 0.0513 and 2.12%, respectively. The variables in these models were decreased effectively and the prediction accuracy was improved.

Functional properties of bovine serum albumin-dextran conjugate produced by dry-heating and water-heating methods were studied. The results indicated that dry-heating method could result in an obvious increase of emulsibility, a significant decrease of foaming capacity and a slight decrease of hydrophobicity. Compared with dry-heating method, water-heating method could significantly improve the foaming capacity and hydrophilicity and largely lower the emulsifying capacity. In addition, bovine serum albumin-dextran conjugates produced by both methods showed higher thermosatablity in comparison with bovine serum albumin, but no obvious increase in DPPH radical scavenging activity was observed.

Objectives: To study the potential effects of the ethanol extract and its three solvent fractions from the fruit hull of Camellia oleifera Abel on alpha-glucosidase activity and antioxidant functions in ICR mice with diabetes. Method: For the evaluation of anti-alpha-glucosidase effect, a microquantity enzyme reaction system in vitro was constructed using acarbose as control. Streptozotocin was used to induce diabetes in mice. Four test samples were intrasgatrically administered to mice for 2 successive weeks at low (150 mg/kg), moderate (300 mg/kg) and high doses(600 mg/kg). Results: The ethanol extract and its three solvent fractions had a noticeable inhibitory effect on alpha-glucosidase activity and were superior to the control acarbose. Compared to the model control group, the ethanol extract resulted in a significant increase in the activities of SOD and GSH-PX and a decrease in the level of MDA in mouse liver. Conclusions: The ethanol extract and its three solvent fractions capable of remarkably inhibiting alpha-glucosidase activity are all potential hypoglycemic factors and have the ability to improve antioxidant functions in diabetic mice.

The current study was aimed at determining physical properties and the optimum consumption temperature of steamed corn on the cob. Texture profile analysis (TPA) performed on a Stable Micro Systems texture analyzer and sensory evaluation were used to investigate physical properties and the eating quality of steamed corn, respectively. Based on the comprehensive analysis of various determined TPA profile parameters and sensory evaluation, the optimum consumption temperature of steamed corn was determined as 60 ℃.

UV, ultra-high pressure, microwave and NaCl treatments were used to remove aflatoxin B1 and fumonisin B1 in purple corn. HPLC method was applied to determine the contents of aflatoxin B1 and fumonisin B1. Results indicated that UV and ultra-high pressure treatments had no effect on the two toxins; microwave treatment could remove more than 90% of toxins in 12 minutes, while 30% NaCl soaking could remove 99% of toxins in 10 minutes. Therefore, NaCl soaking is a simple and economic method for detoxication.

Chinese yam, carrot and lotus root were stored, cooked or preserved by different methods to explore the effects of different processing methods on nitrite contents in root and stem vegetables. The results showed that nitrite contents were increased at the early stage and decreased at the late stage in three vegetables kept in room or cooled temperature for 7 days, but nitrite contents in vegetables stored at room temperature were higher than those at cold temperature. The nitrite contents in vegetables at both temperatures were below 4 mg/kg. In contrast, cooking methods revealed a remarkable effect on nitrite content. Boiling, stir-frying and baking could result in the loss of nitrite content by 70% to 83%, 66% to 80% and 33% to 55%, respectively. The highest and lowest loss rates of nitrite content were observed in carrot and lotus root. During storage at room and cold temperatures, nitrite content in cooked vegetables revealed an increase with the extension of storage time. However, the nitrite content was still less than 4 mg/kg at the end of 48th h of storage at room or cold temperatures. In contrast, the nitrite content (reaching up to 1.03 mg/kg) in cooked vegetables stored at cold temperature was much lower than that (reaching up to 1.98 mg/kg) at room temperature. According to the limit standard of nitrite content in vegetable foods, the safety period was 48 h storage both at cold and room temperatures (20 ℃). Moreover, boiling and stir-frying for cooked vegetables were superior to baking.

The effect of phospholipids on storage stability of soybean oil at 65 ℃ was explored using first-grade soybean oil with different amounts of added phospholipids (2.5%, 2.0%, 1.5%, 1.0%). The results indicated that the refractive index of soybean oil was increased during storage; phospholipids exhibited a little effect on the amount of acids; peroxide value and p-anisidine of high phospholipid content in soybean oil revealed slower growth, suggesting that phospholipids play a role in inhibiting oxidative rancidity. From the viewpoint of storage, the presence of phospholipids was beneficial to the storage of soybean oil.

In this paper, the effect of trehalose addition on preventing the denaturation of proteins in carp surimi during frozen storage at －20 ℃ was explored based on salt-soluble protein and sulfhydryl group contents and Ca2+-ATPase activity. The results indicated that after 7-week frozen storage, the contents of salt-soluble protein and sulfhydryl of the 5% trehalose treatment group were enhanced by 16.16% and 8.8% when compared with the control group. However, the Ca2 +-ATPase activity in myofibrillar proteins exhibited a reduction of 29.3% at the end of 30th days of storage. The addition of trehalose could protect protein denaturation during frozen storage, resulting in good quality of frozen carp surimi.

Sixty-three Salmonella and twenty-nine Proteus mirabilis isolates were detected in retail meat from Shaanxi Province during the period of 2007-2008. Class Ⅰ integrons were identified by DNA sequence analysis and restriction enzyme digestion. The antibacterial susceptibility of class Ⅰ integron-positive strains were further tested by using fourteen antibiotics and the agar dilution method recommended by the Clinical Laboratory and Standard Institute (CLSI). The results indicated that two kinds of class Ⅰ integrons were identified in 10 Salmonella isolates (16%), with 1281 bp integron containing IntI1-blaPSE-1 and 1842 bp integron containing dhfrXII-orf-aadA2. Of twenty-nine Proteus mirabilis isolates, seven (24%) contained class Ⅰ integrons with 1123, 1526 and 1590 bp harboring IntI1-blaPSE-1, aadB-aadA2 and dfr17-aadA5 genes. All class Ⅰ integron-postitive isolates were multi-drug resistant strains. The antibiotic resistant genes in these integrons could mediate resistance to β-lactams, trimethoprim and aminoglycosides. More class Ⅰ integrons existed in Proteus mirabilis than in Salmonella.

A full-length α-galactosidase gene (melA) sharing 99.2% identity with that previously reported melA (accession number: AF189765) was amplified by polymerase chain reaction (PCR) from L. plantarum 1.557 The PCR-amplified melA gene was cloned into the E. coli-L. plantarum shuttle vector pMG36e and transformed into E. coli DH5α. After the transformant was identified, the recombinant plasmid was purified and electrotransformed into L. lactis. The transformant containing melA gene was easy to detect by the observation of yellow colonies in BCP medium containing melibiose. This result indicated that α-galactosidase gene could be used as a maker for food grade selection.

The medium composition and culture conditions for L-lactic acid production via the co-fermentation of glucose and xylose with Rhizopus oryzae were optimized by response surface methodology. A 7-factor, 3-level central composite design was performed based on single factor experiments and the quadratic regression analysis of the experimental results was conducted by using Design Expert software. The optimum medium composition (g/L) was glucose 100, xylose 50, (NH4)2SO4 3.0 and KH2PO4 0.3, and the optimum culture conditions were medium volume in a 250 mL flask of 50 mL, shaking table speed of 180 r/min, inoculation amount of 12% and culture temperature of 32 ℃. Under these conditions, the concentration of L-lactic acid reached up to 119.216 g/L after 72 h fermentation and the conversion rate was up to 79.48%.

In order to obtain SOD-producing strains, diluted plate method was used to isolate strains from soil. Non-denaturing gel electrophoresis and NBT staining were applied to identify SOD. The types of SOD were analyzed by inhibition test. Homological analysis was conducted according to physiological and biochemical characteristics as well as 16S rDNA sequence analysis. Furthermore, the effects of carbon source, nitrogen source, carbon/nitrogen ratio, inoculation amount, and medium volume in a 250 mL flask on the yield of SOD were investigated. The results showed that among 10 strain isolates, Lshm-3 was found to have higher ability to produce SOD. The SOD produced by the strain Lshm-3 was sensitive to chloroform-ethanol and insensitive to H2O2 and therefore could be identified as Mn-SOD. NBT staining revealed that this enzyme was a SOD isozyme. The strain Lshm-3 was identified as a member of the genus SerratiaBizio. Its fermentation conditions were optimized to be using maizena as the carbon source, using peptone as the nitrogen source, carbon/nitrogen ratio of 4:1, inoculation amount of 8%, and medium volume in a 250 mL flask of 70 mL.

Single-factor method, Plackett-Burman design and response surface methodology were combinedly used to optimize the fermentation medium composition for naringinase production by Penicillium sp. 1523 at shake flask level. The optimum carbon and nitrogen sources for the growth of Penicillium sp. 1523 were corn meal and bean cake powder, respectively. Using Plackett-Burman design, corn meal, bean cake powder and naringin were screened out of 7 factors as main affecting variables of naringinase production and steepest ascent method was then used to approach their maximum response regions, followed by central composite design, multiple regression analysis and response surface analysis. The optimum medium formula (g/L) determined was composed of corn meal 31.14, bean cake powder 31.53, naringin 1.65, dipotassium hydrogen phosphate 1.00, zinc sulfate 0.10, heptahydrate magnesium sulfate 0.06 and calcium chloride 0.10, and the resulting naringinase activity in fermentation broth reached up to (891.79 ± 6.33) U/mL and was 70.8% higher than before the optimization and consistent with the maximum predicted value.

In order to achieve a specific strategy for controlling microbial contaminant of native-chicken soup, streak plate separation method was used to classify and identify the primary bacterial flora according to colony shape, bacterial shape, physio-biochemical tests as well as 16S rDNA sequence analysis. The results indicated that the primary bacteria in native-chicken soup were Enterobacter aerogenes, Pantoea agglomerans, Pseudomonas, Pseudomonas fluorescens, Bacillus cereus and Paenibacillus.

A sodium alginate-chitosan entrapment method was employed to prepare immobilized β-glucosidase and the enzymatic properties of immobilized β-glucosidase and free β-glucosidase were analyzed and compared. The results showed that the optimal reaction pH of immobilized β-glucosidase was almost the same as that of its free counterpart, but immobilizedβ-glucosidase had a wider range of optimal reaction temperature and better pH resistance, thermostability and storage stability. Immobilized β-glucosidase retained more than 50% activity after eighth repeated use. Immobilized β-glucosidase showed a marked loss of activity after dehydration. In contrast, rehydration could restore partial enzyme activity. The immobilized β-glucosidase beads obtained under 2% CaCl2 concentration displayed the highest rigidity. Increasing the concentrations of sodium alginate and chitosan could effectively improve the rigidity of immobilized β-glucosidase beads.

The suspicious Weissella strains isolated from chicken were identified by 16S rDNA gene sequencing. Under sterile conditions, 10 dead broiler samples were collected from a certain chicken farm in Shenyang. The bacteria in each sample were isolated and purified under micro-aerobic conditions. Totally, 14 bacterial strains were obtained and identified as Weissella. PCR based 16S rDNA gene sequencing showed that X1001, X1002, X1006, X1008 and X1009 strains had high homology (above 90%). The biochemical experimental results revealed that X1006 strain had the characteristics of Weissella confusa.

In order to explore the preparation of antigen for ractopamine (RAC) and oxytetracycline (OTC), RAC and OTC were conjugated with the carrier protein BSA by ethyl carbodiimide hydrochloride (EDC) method and mixed anhydride method to achieve RAC-BSA and OTC-BSA, respectively. Both OTC-BSA and RAC-BSA were identified with UV-visible spectroscopy to reveal the successful coupling with a molar coupling ratio of 5:1 and 7:1, respectively. Polyclonal antibodies were prepared by immunizing New Zealand white rabbits with RAC-BSA and OTC-BSA. The obtained polyclonal antibodies can be used to detect RAC and OTC.

In order to screen a simple and effective method for the extraction of yeast genomic DNA, different methods, such as lysozyme digestion, overnight snailase digestion, snailase digestion followed by repeated freezing and thawing and grinding with glass beads were compared for their performance based on cell disruption observed under inverted fluorescence microscope, DNA concentration and purity determined using UV spectrophotometer and DNA quality detected by agarose gel electrophoresis and PCR. Except lysozyme digestion, all other methods provided high-quality yeast genomic DNA. The method of grinding with glass beads presented the advantages of high quality extracts, lower cost, less time consuming and ease of operation.

In order to construct a protoplast fusion method for the breeding of Rhizopus oryzae strains highly capable of producing L-lactic acid, Rhizopus oryzae mutant mut-a, which had been obtained in our laboratory, was used as parental strain for studying the preparation and regeneration of protoplast. The effects of enzyme type and loading, temperature, pH, osmotic pressure and pretreatment on protoplast yield and regeneration rate were probed, and their optimum levels were determined as follows: in the absence of glycin and the presence of 0.6 mol/L NaCl as osmotic pressure stabilizer, using a mixture (1.5 mg/mL total concentration) of snailase, cellulose and lywallzyme (1:1:1, m/m) for hydrolysis at 35 ℃ and pH 6 for 2 h. Under these conditions, the maximum protoplast yield and regeneration rate were 2.74 × 106 cells/mL and 6.8%, respectively.

In this paper, the effects of some metal ions on the synthesis of poly-γ-glutamic acid (γ-PGA) by Bacillus cereus was investigated. Varied amounts of Mn2+, K+, Fe3+, Mg2+, Ca2+, Mo6+, Zn2+, Co2+, Cd2+ and Cu2+ were respectively added into the culture medium and their consumption, bacterial biomass, and the yield of γ-PGA were measured during fermentation at regular time intervals by atomic absorption spectrophotometry. The effects of Mn2+ alone, Mn2+ (at 0.08 g/L) plus Ca2+ at different concentrations, Mn2+ (at 0.08 g/L concentration) plus Ca2+ (at 1.0 g/L concentration) plus Zn2+, Co2+ or Mo6+ at different concentrations on bacterial biomass and the yield of γ-PGA at the end of fermentation were investigated. The results showed that during the synthesis of γ-PGA, certain amounts of Mn2+, K+, Fe3+, Mg2+, Ca2+, Mo6+, Zn2+ and Co2+ were consumed, among which Mn2+, K+, Fe3+, Mg2+ and Ca2+ displayed a higher amount, while the concentrations of Cd2+ and Cu2+ were kept unchanged. Mn2+ was found to be neccessary for the synthesis of γ-PGA, and when its concentration was 0.08 g/L, γ-PGA synthesis reached its peak (1.25 g/L). When the concentration of Mn2+ was fixed at 0.08 g/L, increasing Ca2+ concentration could greatly increase γ-PGA synthesis; when the concentrations of Mn2+ and Ca2+ were fixed, the addition of Zn2+ promoted γ- PGA synthesis significantly, up to 2.94 g/L, and adding Mo6+ had no obvious effect on the synthesis of γ-PGA, but a greater impact on bacterial biomass.

Four different cell wall disruption methods, such as ultrasonic treatment, lysozyme digestion, repeated freezing and thawing and mechanical disruption were respectively used to treat Streptococcus thermophilus SP1.1 cells, and the resultant cell wall disruption rates and the activities of the intracellular enzymes β-galactosidase and lactate dehydrogenase in centrifuge supernatant obtained after cell wall disruption were compared with the aim of screening the most appropriate method for cell wall disruption of Streptococcus thermophilus SP1.1. These four methods exhibited a large difference in their effectiveness, and lysozyme digestion provided optimal extraction of β-galactosidase (0.387 U) and lactate dehydrogenase (2.375 U), yielded a cell wall disruption rate of 99.87%, and was significantly different from three others (P <0.01). The optimum cell wall disruption conditions for 8 mL of 1.3 × 109 CFU/mL cell suspension by lysozyme (20000 U/mL) digestion were temperature of 37 ℃ and treatment time of 30 min and enzyme loading of 1 mL. A cell wall disruption of 99.99%, a β-galactosidase activity of 0.429 U and a lactate dehydrogenase activity of 2.431 U were obtained under these conditions.

In order to reduce the total content of higher alcohols in the high gravity fermentation of beer, the effects of process conditions including sugar addition, inoculation quantity and the content of α-amino nitrogen in wort on the production of higher alcohols during the fermentation of 18°Bx wort were investigated. The results showed that the production of higher alcohols in 18°Bx wort was significantly higher when compared with 12°Bx wort. The production of higher alcohols in 18°Bx wort declined when the necessary quantity of syrup was divided and then added twice but not once, the inoculation quantity of yeast was controlled at 3 × 107 cells/mL and the content of α-amino nitrogen at 230 mg/L.

In order to screen an excellent strain which can utilize soybean meal to produce proteases under anaerobic conditions, 10 pure strains conserved in our laboratory were compared for their abilities to produce proteases and degrade crude proteins in solid-state fermenting soybean meal as well as colonial features. NCU646 was found to be the best strain. The protease activity at the end of solid-state fermentation of soybean meal by this strain reached up to 9600 U/g, and fermented soybean meal showed over 10-fold increase in the content of small peptides and nearly 10.0% increase in crude protein content in comparison with unfermented soybean meal. Physiological and biochemical identification and 16S rRNA sequence analysis revealed that NCU646 was a Bacillus subtilis strain.

In order to explore the relationship between metabolites and the quality of fumigated vinegar, the metabolite dynamics during the traditional brewing process of Liangzhou fumigated vinegar were studied. In situ samples of fermented grains at the end of 1st, 3rd, 5th, 8th, 12th and 17th of fermentation from a certain production line were determined for their 9 major physicochemical properties related to the microbial metabolism. The changes in the physicochemical properties and the mutual relationships among them were explored. Meanwhile, hierarchical cluster analysis was employed to divide the brewing process. During the brewing process, the temperature and the contents of reducing sugar and alcohol in fermented grains increased at the beginning and then stepped down. The contents of starch and protein decreased till the end of the brewing process. The acidity and amino acid content increased during the whole process, but the moisture content basically did not change throughout the fermentation process. The brewing process was divided into two stages, with the first stage including days 1, 3 and 5, while the second stage days 8, 12 and 17. The result of hierarchical cluster analysis accorded with the actual composition of the brewing process. Consistency and delay were showed between the technological and metabolic levels.

A total of 18 amino acids were added respectively into the defined medium for Acetobacter xylinum to determine their effect on the cellulose yield. Based on the production of cellulose, these amino acids were divided into three categories: high-yield (7), low-yield (9) and zero-yield (2). In addition, the respective formulation of 7 high-yield and 9 low-yield amino acids was investigated using orthogonal array design. It was found that histidine was the optimum nitrogen source in the defined medium among these 18 amino acids, but inferior to ammonium sulphate. Coexisting histidine and ammonium sulphate could be utilized without undesirable interaction.

Nostoc commune is not only one of the traditional edible fungi in China, but also a natural multi-functional product. Artificial culture may change its growth and the accumulation of functional compounds. In present study, we attempted to establish the optimal conditions of temperature and light for the artificial culture of a local strain of N. commune in Ningbo, and to probe the effects of temperature, light, and ultraviolet radiation on the production of the functional compound scytonemin. The results showed that the optimal conditions of temperature and light were 25 ℃ and 25 μE/ (m2 ·s). At the same light intensity conditions, the growth of N. commune was faster at lower temperatures than at higher ones, whereas no significant changes occurred upon the light intensity. The temperature and light affected the production of scytonemin with the lowest quantity of 150μg/g accumulated at the optimum temperature and light conditions. Higher light intensity and temperature, rather than light photoperiod, significantly improved the production of scytonemin, reaching 120% when the light intensity was doubled from 25 to 50μE/ (m2 ·s). The appropriate ultraviolet radiation at moderate strength could also effectively promote scytonemin production.

Through a series of experiments, the process for producing alcohol active dry yeast (AADY) was optimized and the optimum protective agent was selected. Saccharomyces cerevisiae was inoculated at 1%－3% (V/V) into a fermentor for the optimized 40 h fermentation at 28 ℃ and 10 NL/min air flow with shaking at 200 r/min. The inlet temperature of fluidized bed was set at 90 ℃. The protective agent used for ordinary AADY was a combination of 2% Span-60 and 2% Tween-80 and the percentage of living AADY cells was up to 77.89%. The combination of 5% trehalose, 2% Span-60 and 2% Tween-80 could be used for the protection of high-quality AADY and strain conservation and keep (83.52 ± 1.87) % of AADY cells alive.

The present study was conducted to obtain high-purity catalase (CAT) from Chinese chives and explore some of its enzymological properties. Electrophoresis-purity CAT was obtained sequentially after homogenization, extraction, fractional ammonium sulfate precipitation, DEAE-Sepharose chromatographic separation and Superdex-200 gel filtration. In the process, a purification factor of 70.36, a recovery of 18.33% and a specific enzyme activity of 22064.57 U/mg were obtained. The enzyme exhibited a molecular weight of 241.76 kD and contained a 62.43 kD subunite. The optimum temperature and pH for this enzyme were 37 ℃ and 7.2, respectively. The CAT enzyme was stable under pH 5－9 and 25－40 ℃ conditions. Its Km was determined to be 46.93 mmol/L under optimum conditions. The enzyme activity could be strongly inhibited by methanol, ethanol, isopropanol, SDS, Cu2+, Ag+, and Fe2+.

In this study, Bacillus subtilis QLB6 that had been isolated from aged tobacco leaves and been found to have higher proteolytic activity was mutagenized by means of He-Ne laser irradiation. The optimum irradiation dose was determined based on survival rate and positive mutation rate. Based on transparent circle and proteolytic acivity, a target strain was obtained and named QLB6F. The strain exhibited an increase of 219%, 38% and 71% respectively in cellulose, protease and amylase activities when compared to QLB6. After the 30th passage, the genetic stability of the mutant strain remained excellent and no reverse mutation was observed.

An engineered strain E. coli PUCRF producing β-cyclodextrin glycosyltransferase (β-CGTase) has constructed in our lab. In this study, response surface analysis was used to optimize the culture medium composition for the production of β-CGTase by the strain. On the basis of one-factor-at-a-time experiments, a 4-factor, 3-level central composite design was performed. The optimum culture medium composition (g/100 mL) was determined as follows: corn starch 0.962, corn syrup 0.097, MgSO4 ·7H2O 0.153 and K2HPO4 ·3H2O 1.235. The correspondingβ-CGTase yield was 3610 U/mL, 1.34 times higher than before the optimization (2690 U/mL).

In order to establish a complete detection system for spoilage yeasts and to monitor the quality of orange juice in market, the colony dynamic development and cell characteristics of yeast strains Y25 and Y32 isolated from orange juice were examined. The domain sequences 26S rDNA D1/D2 from Y25 and Y32 were amplified with NL1 and NL4 primers, respectively. The results showed that the morphological features of colonies for the same strain changed with culture time and were clear and concise and could therefore be used to identify the yeast strains isolated. Through comparison with the homologous gene sequences published in GeneBank, Y25 was identified as Debaryomyces hansenii, and Y32 as Candida parapsilosis. Their similarity degrees to the homologous gene sequences were both higher than 99%. The combination of morphology and molecular technology can allow to more accurately and reliably identify yeast strains and will provide valuable references for the identification and monitoring of other spoilage microorganisms in orange juice.

In this paper, immunogen OTA-BSA was prepared by EDC method and used to immunize mice for constructing a hybridoma cell line with the ability to secrete anti-OTA monoclonal antibody (anti-OTA mAb). The preparation of ascites was carried out using in vivo induction method. Immunological properties such as subclass, titer, sensitivity, affinity and specificity of the purified mAb were characterized. The mAb against OTA was type IgG1, with ELISA titer of 1: 6.4 × 105, IC50 value of 112.8 pg/mL, affinity constant (Ka) of 9.74×1011 L/mol, cross-reactivity to OTB and other fungus metabolites of 5.6% and less than 0.003%, respectively. The anti-OTA mAb was characterized with high titer, sensitivity and specificity and can thereby be used for rapid immunological detection of OTA.

In order to maximize lipase production, culture conditions for Bacillus cereus SWWL6 having the ability to produce organic solvent tolerant lipase were optimized by L9(34) orthogonal array design. The optimal fermentation conditions were 55 mL of medium at pH 6.5 in 250 mL Erlenmeyer flask with 4% inoculum under orbital shaking of 150 r/min for 36 h at 35 ℃. The optimal pH for SWWL6 lipase ranged from 7.0 to 8.0. The enzyme was stable under alkaline conditions. The optimal temperature for SWWL6 lipase was 40 ℃, and its activity sharply declined at higher temperatures. The lipase activity was activated in the presence of K+, Na+, Mg2+ and Ba2+, and inhibited in the presence of Al3+, Cu2+, Zn2+, Ca2+, EDTA and SDS. Meanwhile, SDS was the strongest inhibitor.

Extruded rice bran was used as raw materials to produceγ-aminobutyric acid (γ-GABA) by liquid- and solid-state fermentation using Aspergillus oryzae. The effect of extrusion conditions for rice bran on γ-GABA yield was explored. Different γ-GABA contents were found in fermentation broths of extruded rice bran obtained under different processing conditions. The optimal extrusion conditions for rice bran were water content of 20%, screw speed of 200 r/min and extrusion temperature of 150 ℃. Theγ-GABA contents in liquid- and solid-state fermentation products were 118.6 mg/100 g and 121.1 mg/100 g, respectively.

A strain of Pediococcus pentosaceus was screened from fermented soy sauce mash. The growth characteristics such as growth temperature, growth pH and salt resistance of this strain were investigated. Organic acids in culture broth were determined by ion chromatography. In addition, the inoculation of this strain during the second fermentation phase of low-salt solid-state soy sauce was studied by using original broth without lactic acid bacteria as control. Physiochemical properties and economic index of soy sauce samples were analyzed, and volatile aroma components were collected by HS-SPME and analyzed by GC-MS. The results indicated that the growth conditions of this strain were suitable for the fermentation environment of soy sauce mash. The major organic acids fermented by this strain were lactic acid and caproic acid, which were consistent with major organic acids of soy sauce. The inoculation of Pediococcus pentosaceus during the second fermentation phase of low-salt solid-state soy sauce exhibited an important improvement effect on volatile aroma components, physiochemical properties and economic index.

Objective: To explore the protective effect and potential mechanism ofβ-casomorphin5 (β-CM5) against hydrogen peroxide (H2O2)-induced oxidative damage in C2C12 cells. Methods: MTT method was used to determine the effect ofβ-CM5 on cell viability within 72 h and to screen the safe dose. Meanwhile, the effect of H2O2 with various concentrations on cell viability was also evaluated. In addition, the activities of superoxidedismutase (SOD) and lactate dehydrogenase (LDH) in medium were determined. Results: Compared with the control group, the values of MTT inβ-CM5 groups with various concentrations did not exhibit an obvious difference. In contrast, a significant decrease in MTT values of C2C12 cells was observed after 1 h of treatment with 0.25 mmol/L H2O2 (P＜0.01); Compared with the oxidative damage group, MTT value in theβ-CM5 pre-protection group was significantly higher (P＜0.05), while MTT value in theβ-CM5 treatment group had no significant difference when compared to the oxidative damage group. Compared with the oxidative damage group, the activity of SOD inβ-CM5 pre-protection group was significantly increased (P＜0.05), while the activity of LDH was significantly decreased (P＜0.05). Conclusion:β-CM5 has a strong antioxidant and pre-protective effect on H2O2-induced damage of C2C12 cells. The mechanism may be related to the increased activity of antioxidant enzymes and maintenance of cell integrality.

Objective: To explore the hepatoprotective effect of crude peanut polysaccharide (CPPS) on carbon tetrachloride (CCl4)- or alcohol-induced acute liver injury in mice. Methods: carbon tetrachloride (CCl4) and commercial liquor were employed respectively to establish CCl4- and alcohol-induced acute liver injury mouse models. The mice were sacrificed with cervical dislocation to measure their liver indexes. Superoxide dismutase (SOD) activity and malondialdehyde (MDA) content in liver, as well as alanine transaminase (ALT) and aspartate transaminase (AST) levels in serum were measured. Histopathological changes in liver tissues were examined to evaluate the hepatoprotective effect of CPPS. Results: CPPS treatment at the doses of 100 mg/kg and 200 mg/kg exhibited an obvious reduction in MDA content, liver index, and ALT and AST levels (P ＜ 0.01), as well as a significant inhibition effect on the decrease in SOD activity (P ＜ 0.01) in mice suffering from CCl4-induced acute liver injury and attenuated hepatic tissue injury. While CPPS treatment at the dose of 50 mg/kg revealed similar effect on MDA, liver index, ALT, AST and SOD activity (P ＜ 0.01) in mice suffering from alcoholic acute liver injury, and promoted the recovery of hepatic tissue injury. Conclusions: CPPS has significantly hepatoprotective effect on CCl4- and alcohol-induced acute liver injury in mice.

A polysaccharide fraction was isolated and purified from rapeseed meal Huaza No.4 and named as WPS-1. The monosaccharide composition of WPS-1 was identified by HPLC, and its inhibitory effect on the in vitro and in vivo proliferation of Sarcoma-180 (S180) tumor cells was evaluated. Meanwhile, the effect on the immune response in S180-bearing mice was tested based on tumor weight, spleen weight, thymus weight, delayed-type hypersensitivity reaction to dinitrofluorobenzene (DNFB), the phagocytic capacity of peritoneal macrophages and splenocytes proliferation. Our findings indicates that WPS-1 have significant antitumor and immunomodulating functions.

Objective: To observe the effect of wild walnut oil on the antioxidant functions in variectomized rats and the apoptosis of hippocampal cells. Methods: Ovariectomized rats were used as elderly animal model and administrated intragastrically with wild walnut oil at various doses (2.4, 1.2, 0.6 g/(kg ·d)) for 9 days. The change of serum estradiol (E2) was determined by radioimmunoassay (RIA). The levels of T-SOD and MDA in hippocampus homogenates were determined by biochemical method. The expression of Bcl-2 and Bax in hippocampal dentate gyrus was evaluated by immunohistochemistry, and cell apoptosis in hippocampal dentate gyrus was observed by Hoechst staining. Results: Compared with young rats, the E2 level of ovariectomized rats revealed an obvious decrease (P ＜ 0.01), the T-SOD activity of wild walnut oil group exhibited a dose-dependant increase. Meanwhile, wild walnut oil could result in the reduction of MDA content, increased the expression of Bcl-2 and decreased the expression of Bax in hippocampal dentate gyrus cells. Cell apoptosis of hippocampal dentate gyrus was also inhibited. Conclusion: Wild walnut oil has protective effect against hippocampal cell apoptosis induced by ovariectomization. The mechanism of apoptosis inhibition may be related to the enhanced antioxidant activity and modulated expression of Bcl-2 and Bax.

An immune-deficient mouse model was established by intraperitoneal injection of cyclophosphamide (CTX) to explore the immune enhancement and antioxidant capability of crude polysaccharides (SH) from Phellinus banmii and purified polysaccharide fractions (P-47000 and P-8700). Meanwhile, the bioactivity differences among SH, P-47000 and P-8700 were investigated. The results showed that SH, P-47000, and P-8700 could enhance immune function of CTX-induced immune-deficient mice to some extent. The order of immune enhancement function from strong to weak was P-8700, SH and P-47000. P-47000 exhibited a lower reducing power than SH and P-8700. However, no significant difference in reducing power between SH and P-8700 was observed. In addition, P-47000 revealed lower ability to scavenge superoxide anion free radicals than SH and P-8700. Moreover, P-8700 revealed stronger hydroxyl free radical scavenging capacity with a scavenging rate of 53.421%, which was obviously higher than that of SH and P-47000. All the polysaccharides had high scavenging capability against DPPH free radicals. SH and P-8700 revealed the highest and lowest scavenging capability on DPPH free radicals with a scavenging rate of respectively 93.221% and 66.435%.

Objective: To analyze the nutrient constituents in Ophiura kinbergi and provide a theoretical basis for its development and utilization. Methods: The national standards of china were used to determine water content, ash, crude fat, protein, amino acid; phenol-sulfuric acid method, atomic absorption spectroscopy method and gas chromatography-mass chromatography were used to determine the contents of total sugar, inorganic elements and fatty acids, respectively. Results: The contents of water, ash, protein, total sugar, rude fat and amino acid in Ophiura kinbergi were 1.32%, 23.09%, 9.65%, 5.16%, 2.64% and 9.30%, respectively. The contents of unsaturated fatty acid and saturated fatty acids were 61.33% and 38.67%. Ophiura kinbergi was also rich in other nutrient elements. Conclusion: Ophiura kinbergi has a good development and utilization value due to its rich nutrients.

Objective: To observe the effect of diet supplemented with sheep or duck meat on water and salt metabolism in rats. Methods: Totally 70 three-weeks male SD rats were used as experimental subjects. After feeding for 4 days, 10 rats were scarified to collect blood. The 60 others were randomly divided into three groups to feed with diet supplemented with sheep meat, duck meat and soybean. The fecal water content, stool hardness, water intake amount and food intake amount of rats from each group were determined during the feeding process. Ten rats from each group were killed to collect blood at the 14th and 28th day during the feeding period, respectively. Serum vasopressin (AVP) and aldosterone (ALD) were measured by radioimmunoassay (RIA), and Na+, K+ and Cl－ were determined by automatic biochemical analyzer. Result: The stool hardness, water intake amount and food intake amount in rats fed sheep meat diet were higher than those in rats fed duck meat diet, but fecal water content in rats fed sheep meat diet was lower than that in rats fed duck meat diet. The two groups signicantly different in their water intake amounts at the 7th day. Compared with the soybean diet group, the serum levels of AVP and ALD exhibited an increase in sheep meat diet group, which reached up to (103.4 ± 13.10) pg/mL and (2.02 ± 0.37) ng/mL at the 14th day, and (87.67 ± 3.78) pg/mL and (2.39 ± 0.34) ng/mL at the 28th day; in contrast, exhibited a decrease in duck meat diet group, which were (90.98 ± 5.33) pg/mL and (1.67 ± 0.32) ng/mL at the 14th day, and (72.36 ± 11.24) pg/mL and (1.89 ± 0.35) ng/mL at the 28th day, respectively (at the 14th day, P＜0.05; at the 28th day, P＜0.01). In addition, a significant lower serum Na+ content in the sheep meat diet group was observed when compared with the duck meat group (P＜0.05) after 14 days of feeding; in contrast, a higher level of serum Na+ in the sheep meat diet group was observed at the end of 28th day. Serum K+ was decreased significantly in sheep meat diet group when compared with the duck meat diet group (P ＜ 0.05) in the feeding period of 14 days. Similarly, during the feeding period of 14 days, the serum Cl－ in the soybean diet group were significantly higher than that of the sheep meat diet group and duck meat diet group; the ratio of Na+/ K+ in soybean diet group was significantly higher than the sheep meat group. Conclusion: These investigations suggested that sheep meat diet could increase AVP and ALD level, while duck meat diet could decrease AVP and ALD level to some extent. The physiological function of water release was limited during feeding period of sheep meat diet and increased during feeding period of duck meat diet.

Baicalein is a polyphenol compound belonging to the family of flavonoids. The suppressive effect and potential mechanism of baicalein on human esophageal adenocarcinoma cell line (OE33) in vitro were investigated in current work. The results from MTT assay showed that baicalein could greatly inhibit the growth and proliferation of OE33 cells. Baicalein could induce OE33 cell differentiation as determined by phase-contrast microscopy, cofocal laser scanning microscopy, and flow cytometry. The results from real-time RT-PCR and Western-blot analysis showed that baicalein induced the expression of 14-3-3σbut inhibited the expressions of cyclin B1 and cyclin D1. It was suggested that 14-3-3σ, cyclin B1, and cyclin D1 might be the target genes during the differentiation induction by baicalein.

In order to evaluate the nutritional quality of Baiyunsu soft crisp cake pasty, its amino acid composition was determined by postcolumn derivatization with ninhydrin coupled to high performance cation exchange chromatography after the sample preparation involving Soxhlet extraction and subsequent acid hydrolysis. The amino acid composition of the pastry consisted of 17 common amino acids with a total content of 7.96 g/100 g, including 7 essential ones having a total content of 3.55 g/100 g and accounting for 44.54 % of the total amino acids. Moreover, its amino acid score (AAS), chemical score (CS) and essential amino acid index (EAAI) of protein were 0.930, 0.474 and 88.54, respectively.

Purpose: To systematically determine the nutrients and quality of wild Sarcodon aspratus. Method: the nutritional values and ingredients of S. aspratus were examined and evaluated according to the national standards. Results: The contents of crude protein, crude fiber, crude fat, ash, crude polysaccharide and water in dry Sarcodon aspratus sample were 15.74%, 4.72%, 2.57%, 9.56% and 7.83%, respectively. The contents of mineral elements Mg, Mn, Fe, and Zn were 751.55, 33.76, 318.07, 116.77 mg/kg, respectively. The essential, non-essential, and total amino acids were 3339.85, 6548.98 mg/100 g and 9888.83 mg/100 g, respectively, and the amino acid score (AAS), chemical score (CS), and essential amino acid index (EAAI) were 7.62, 3.92 and 48.46, respectively. Additionally, EAA/TAA and EAA/ NEAA were 33.77% and 51.00% and the flavour amino acid content was 36.68% in the total amino acids. Crude polysaccharide extracted from Sarcodon aspratus was mainly composed of two fractions, of which the molecular weights were determined by gel permeation chromatography (GPC) to be 765747 D and 11194 D, respectively. Conclusion: S. aspratus, with high protein, low fat, and rich in carbohydrates and mineral elements, is of good economic value and has great potential to be developed.

The gastrointestinal tract is a complex environment with a diverse microbial community and the probiotic lactic acid bacteria is among the normal flora. Probiotics have been shown to promote the intestinal barrier function and immune responses and to interfere with metabolism of tumor cells, preventing and treating a variety of cancers. The development of biological agents of lactic acid bacteria with the effect of anti-tumor is the foundation of enhancing the biological anti-cancer technology and accelerating the drug upgrading for cancer treatment.

Discoloration of cooked cured meat products is common during storage, due to the oxidation of nitrosyl hemochromogen, the principle pigment in them. The factors, including the raw meat, the ending temperature of cooking, massaging process, and smoking can affect the discoloration of cured meats, while photo-oxidation and auto-oxidation caused by oxygen can lead to the discoloration directly in meat products. Moderate chilling temperature and modified atmosphere packaging (MAP) may retard such oxidation and thus protect the desired color in meat products. Addition of nitrite, antioxidant and pigments have varied influences on the color of cured meat products.

Proteinaceous α-amylase inhibitors play a natural role in the control of endogenous α-amylase activity and the defense against pests and pathogens; some inhibitors were reported to have anti-nutritional function. In this review, the classification, common methods of purification and activity-determination, especially the structure and inhibitory mechanism of proteinaceous α-amylase inhibitors were introduced. The applications of α-amylase inhibitors in pest control, as well as in nutrition, heath, and disease prevention were also summarized.

The quality of meat and meat products may deteriorate during processing and storage, and this may include tenderness reduction, discoloration and off-odors or off-flavors, which are resulted from the oxidation of myoglobin and lipid, as well as myofibrils closely related to the meats quality. This paper mainly discussed the relationship of the three factors above and the factors causing oxidation in order to provide some scientific bases for improving meat products.

The traditional methods of evaluating beef yield grades in several countries are introduced; meanwhile, research progress of machine vision at home and abroad are discussed in this paper. The challenge and the future research on beef yield grades using machine vision in China are also pointed out.

With the development of fresh-cut fruits and vegetables industry, people are paying more attention to minimally processed fruits and vegetables due to their convenience, nutrition and sanitation. However, microbiological pollution, nutritional changes and the decrease of quality during process and storage have limited its further development seriously. Non-thermal technologies are the research focuses for processing fresh-cut fruits and vegetables recently. Accordingly, this article discussed the application of non-thermal processing technologies, including ozone, electrolyzed water, irradiation, ultraviolet radiation, pulsed physical field, ultrasonic, high hydrostatic pressure, and high pressure carbon dioxide, in ensuring safety and quality of fresh-cut fruits and vegetables in order to provide theory references for the development of fresh-cut fruit and vegetable industry.

On the basis of elucidating the status of starch anti-retrogradation research at home and abroad, the mechanism of the short- and long-term retrogradation of starch based on molecular structure was discussed, and the factors affecting the starch retrogradation were also included. Methods used to measure the starch retrogradation, including rheological methods, differential scanning calorimetry (DSC) and spectroscopic methods were compared. The application and development prospect of the starch retrogradation in food industry were also introduced.

In recent years, due to the increasing complaint cases for adulterated meat, milk and other foods as well as the spreading risk of bovine spongiform encephalopathy (BSE), identification and quantitative determination of animal-derived materials in foods and animal feed are important technological strategies to ensure food safety and protect consumer s health. These technological strategies based on protein and DNA specificity have been developed. In this paper, advantages and disadvantages of these methods have been discussed and the future development trend of these methods has also been proposed.