In this study, two kiwifruit cultivars, Qinmei and Hayward, and two peach cultivars, Qinguang No. 2 and Qinwang were used to explore the feasibility of distinguishing different fruit varieties based on electrical properties (complex impedance Z, parallel equivalent inductance Lp, loss coefficient D, impedance phase angle θ, equivalent series resistance Rs, conductivity G and parallel equivalent capacitance Cp). The results showed that a good linearity was found for the lgZ-lgf and lgLp-lgf relationships of kiwifruit and peach with R2 ＞ 0.95. Kiwifruit and peach could be distinguished by D value in the exciting frequency range of 100 Hz－1.58 kHz, by θ and Rs values in the range of 100 Hz－6.31 kHz, and by G value in the range of 100 Hz－100 kHz. Hayward, Qinmei, Qinwang and Qinguang No. 2 were distinguished by Z value in the range of 15.8－100 kHz and by Cp in the range of 100 Hz－158 kHz.

In order to explore the synergistic antioxidant effects of procyanidins from Litchi chinensis pericarp (LPPC) and vitamin C (VC) or vitamin E (VE), the antioxidant capacity of LPPC in the presence of VC or VE was evaluated by DPPH radical scavenging assay coupled with isobologram method. The results indicated that the IC50 of LPPC, VC and VE were 9.98, 9.21mg/L, and 27.96 mg/L, respectively, which suggested that LPPC had significant DPPH radical scavenging effect. The effect-response points of LPPC combined with VC or VE were observed below the addition line with 95% confidence interval in isobolographic plots. Meanwhile, a significant difference between theoretical IC50add value and experimental IC50mix value was achieved. The interaction index of each combination was less than 1. These findings indicate that there is a synergistic antioxidant effect between LPPC and VC or VE, which will reveals promising prospects in practical applications.

The change regularity of electrical conductivity and dielectric constant and major aromatic components in different types of dilution water and low-alcohol liquor samples diluted from the original Fen-flavor liquor or high-alcohol Luzhou-flavor liquor during storage was determined. Besides, the colloidal structure of liquor and main factors affecting the colloidal stability were explored. The results showed that appropriate amounts of metal ions in dilution water could effectively increase the stability of liquor colloidal solution, decrease the dielectric constant, and inhibit the hydrolysis of esters, thus improving the stability of low-alcohol liquor. Moreover, 1-year-aged samples of the low-alcohol Fen-flavor liquor (38°) obtained using the dilution water in which metal ion concentrations were adjusted by adding carboxylates of beneficial trace elements and the carboxylic acids corresponding to the predominant esters in liquor showed a 31.0% increase in the total content of ethyl acetate and ethyl lactate compared with the control. The total content of ethyl caproate, ethyl acetate and ethyl lactate in 1-year-aged samples of 38° Luzhou-flavor liquor obtained using the same dilution water increased by 10.2% compared with the control.

Alcohol-washed soybean flakes were treated at different temperatures and used to prepare soybean protein isolates (SPIs). The gel properties and other related properties of SPIs from alcohol-washed soybean flakes were characterized. The gel strength of SPI increased with increasing dry heat treatment temperature, while the gel elasticity exhibited a somewhat downward trend. The fluorescence and UV-visible spectra showed that the microenvironment around the chromospheres changed after dry heat treatment. Meanwhile, the surface hydrophobicity of soluble proteins and the extent of molecular aggregation obviously increased. Proper dry heat treatment could increase the solubility of SPI but gradually reduce the gel elasticity as a result of enhanced molecular aggregation.

The antioxidant effects of water and ethanol extracts from peanut skin on lard and the antibacterial activity against common bacterial pollutants were investigated in the present study. The results showed that both extracts could remarkably inhibit the increase of peroxide value of lard, and delay the oxidation of lard. The ethanol extract revealed the best inhibitory effect at the dosage of 0.8‰ and the antioxidant effect was in a dosage-dependent fashion. Furthermore, the two extracts exhibited obvious dose-dependent antibacterial activity. The minimum inhibitory concentrations (MIC) of the ethanol extract against bacteria and fungi were 0.44‰ and 0.62‰, and of the water extract 0.38‰ and 0.56‰, respectively.

In order to explore the enzymatic hydrolysis properties of gorgon nut starch, the hydrolysis parameters of gorgon nut starch by α-amylase were optimized. The results showed that the optimal hydrolysis parameters were α-amylase amount of 350 U/g, gorgon nut starch concentration of 10 g/100 mL, hydrolysis pH of 6, hydrolysis temperature of 50 ℃ and hydrolysis time of 60－80 min. Under these conditions, the reducing sugar release from gorgon nut starch was 79.61%. The simulated digestion in vitro showed that the release of reducing sugar and soluble sugar from gorgon nut starch was much lower than that in enzymatic hydrolysis system. Moreover, the digestibility was slightly lower than that of rice starch. Therefore, gorgon nut starch was easily hydrolyzed by α-amylase. The slightly lower digestibility of gorgon nut starch may be related to polyphenols in it.

In order to achieve NIRS (near infrared reflectance spectroscopy) calibration model sharing among similar NIRS instruments, an optimal NIRS partial least square (PLS) regression model was established using the major instrument and transfer to the minor instrument by either slope bias correction (SBC) or direct standardization (DS). In addition, the dependence of calibration transfer on the number of standardization samples was explored. The results showed that the root mean squared errors of prediction (RMSEP) for the calibration model were 0.448% and 0.756% after standardization by DS and SBC, respectively. Thus, the DS method was better than the SBC method and could be used to successfully transfer the calibration model

In this work, equivalent surface analysis was used to evaluate the synergistic effect of a new antioxidant formula containing ferulic acid, phloretin and soluble vitamin E on DPPH radical scavenging activity, Fe3+ reducing power and ABTS radical scavenging activity. The results indicated different mixing ratios of the antioxidant factors exhibited a synergistic, antagonistic, or additive effect to some extent. In this study, response surface methodology (RSM) was adopted for optimizing the formulation of the antioxidant factors to achieve the highest OD (overall desirability) value. The optimal formulation consisted of 34.9% ferulic acid, 35.1% phloretin and 30% soluble vitamin E.

Objective: To explore the in vitro antioxidant activities of different solvent extracts from the root tubers of C. wenyujin. Methods: The root tubers of C. wenyujin were extracted with solvents of different polarity, such as distilled water, 95% ethanol and ethyl acetate, respectively. The resulting extracts were assessed for antioxidant properties, such as DPPH free radical scavenging activity, hydroxyl free radical scavenging activity, ferrous ion-chelating capacity and reducing power. Meanwhile, the total phenol contents of the extracts were determined by the Folin-Ciocaile method and the correlation between total phenol content and antioxidant properties was analyzed. Results: The 95% ethanol and ethyl acetate extracts showed high free radical scavenging activity at low concentrations and had higher total phenol content than the distilled water extract. Therefore, the powerful antioxidant activity of the 95% ethanol and ethyl acetate extracts is immediately linked to their higher total phenol content. However, their ferrous ion-chelating capacity was inferior to that of the distilled water extract. Conclusions: The different solvent extracts from the root tubers of C. wenyujin show a considerable difference in their antioxidant activities and a correlation between their total phenol content and antioxidant properties.

A novel method for the quantitative determination of trace amounts of xylanase activity was established. The chromogenic conditions were explored according to the properties of xylan and its hydrolysates. The effects of several key hydrolysis parameters on the determination of xylanase activity were investigated by multiple-point procedures. The results showed that protein concentrations less than 30μg/mL did not interfere with the determination of xylanase activity. The optimal xylan concentration for the determination of xylanase activity was 4 mg/mL. High hydrolysis temperatures could inactivate xylanase. The most appropriate temperature for determining xylanase activity was 30 ℃, much lower than the optimal reaction temperature. The hydrolysis time was controlled within 60 min. The reaction time between hydrolysates and MBTH reagent was 13－16 min with the optimal level of 15 min. Based on 30 min hydrolysis, the detection limit and quantitation limit of the method were 0.135 mu/mL and 0.451 mu/mL, respectively. Properly prolonged hydrolysis time could improve the sensitivity of the method. The method was accurate, stable and even more sensitive than the DNS method.

Paphia undulate muscles were hydrolyzed with papain and the hydrolysates after hydrolysis for 1, 2, 3, 4, 5 h and 6 h were analyzed by SDS-PAEG and LC-MS/MS. The results revealed that the molecular mass distribution of peptides in Paphia undulate muscle hydrolysates was mostly concentrated on 100, 50 kD and 2 kD during the first 3 hours of the hydrolysis, most of them large or small peptides. No substantial difference in the molecular mass distribution of peptides, which was mostly between 400 D and 600 D, was observed among the 4 h, 5 h and 6 h hydrolysates, suggesting that 4 h was the end point of the hydrolysis.

In order to provide a theoretical basis for development and utilization of tea seed starch, the granular morphology and size, gelatinization temperature, transparency, swelling strength, freeze-thaw stability, retrogradation, viscosity and other physicochemical properties of tea seed starch were measured and compared with those of corn starch. The results showed that tea seed starch granules revealed a smooth surface and were oval or round in shape and not easy to gelatinize. The solubility and swelling strength changed little with temperature. The transparency and freeze-thaw stability were inferior to those of corn starch, but opposite results were observed for the retrogradation resistance and viscosity.

Polyphenols from Terminalia fruits were purified by macroporous resin adsorption. AB-8 macroporous resin showed the best adsorption and desorption capacity among 7 resins tested. The best results for the purification of polyphenols from Terminalia fruits with AB-8 macroporous resin were achieved by adsorption at a sample loading flow rate of 3.0 BV/h, pH 6.0 and sample concentrations below 2.0 mg/mL and subsequent desorption with 3.0 BV of 80% ethanol at a flow rate of 2.0 BV/h. Under these conditions, the content of purified Terminalia polyphenols was 78.4%. The antioxidant effects of Terminalia polyphenols alone or in combination with citric acid on lard oil were studied. The results showed that a mixture of Terminalia polyphenols and citric acid at a ratio of 4:1 had the best antioxidant effect at the dose of 0.04%. Thus, the combination of Terminalia polyphenols and citric acid has excellent lipid peroxidation inhibitory effect.

The granule structure and basic physico-chemical properties of starch from light speckled kidney bean grown in Heilongjiang province were studied. The amylose content of light speckled kidney bean starch was 37.1%. The starch showed maximum absorbance at 617 nm after complexing with iodine. The starch granules were large and oval in shape and showed an uniform size distribution. The crystal structure of the starch, as indicated by X-ray analysis, belonged to type A. The granularity distribution showed a single smooth peak at 21.12－23.51μm and was in a normal manner. The birefringence cross of starch granules was very obvious and the starch revealed an obvious retrogradation property. In addition, the transparency of the starch gel had no significant change during 0－12 h and 24－48 h, while a significant change was observed during 12－24 h. The freeze-thaw stability was the weakest at the concentration of 2%. DSC results showed that the original pasting temperature was 61.3 ℃ and that the pasting peak temperatures were 73 ℃ and 74.6 ℃, respectively. The complete pasting temperature was 83.4 ℃ and the enthalpy required for complete pasting was 50.55 J/g. The concentration of the starch had a significant effect on viscosity. The critical concentration for the pasting of the starch was 4%.

The aim of this study was to investigate the synergistic effect of ultra-high pressure treatment and papain hydrolysis on allergen elimination from the meat of Litopenaeus vannamei. Fresh Litopenaeus vannamei was homogenized after removing the head, tail, shell, and catgut. Three methods, ultra-high pressure treatment, ultra-high pressure treatment followed by papain hydrolysis and simultaneous ultra-high pressure treatment and papain hydrolysis were used to eliminate allergens from the Litopenaeus vannamei homogenate. Indirect ELISA was used to evaluate the results of allergen elimination and the optimal conditions for allergen elimination were explored. The results showed that the optimal conditions for allergen elimination by ultra-high pressure treatment were 200 MPa, 35 min and 40 ℃. Under these conditions, the optical density at 492 nm (OD492nm) after the reaction between antibody and treated Litopenaeus vannamei homogenate was 0.1986. The optimal conditions for ultra-high pressure treatment followed by papain hydrolysis were substrate concentration of 10 g/mL, hydrolysis temperature of 60 ℃ and enzyme-to-substrate ratio of 1:200, resulting in an OD492 nm of 0.0487. The optimal conditions for simultaneous ultra-high pressure treatment in the presence of papain were 300 MPa, 35 min and 40 ℃, which revealed an OD492nm of 0.0516. Based on the above studies, ultra-high pressure treatment is effective for allergen elimination from Litopenaeus vannamei, but inferior to ultra-high pressure treatment followed by papain hydrolysis and ultra-high pressure treatment in the presence of papain.

The effect of high pressure microfluidization (HPM) on functional properties and conformational properties of soy protein isolated(SPI) was investigated by measuring solubility, emulsification, hydrophobic properties, DSC thermogram and UV-CD spectrum. HPM could cause insoluble aggregates to dissociate, thus improving the solubility, emulsifying activity index(EAI) and hydrophobic properties of SPI. DSC analysis indicated Td remained basically unchanged, but ΔH tended to decline. UV-CD spectrum analysis showed that both the tertiary conformation and secondary structure of SPI were nearly unaffected by HPM treatment.

The rheological, fermentation and baking properties of frozen dough with different levels of waxy wheat flour were analyzed by rheofermentometer and texture analyzer, respectively. The results showed that: (1) the Hm and R of normal and frozen doughs along with the increasing addition of waxy wheat flour gradually decreased, while the total gas production (Vco2) and Hm increased. As the freezing time was prolonged, the Hm, Hm and R gradually declined, but the decreasing amplitude decreased along with the increasing addition of waxy wheat flour. The Hm values of doughs with waxy wheat flour added at 0%, 10%, 20% and 30% decreased by 12.9%, 9.6%, 7.7% and 7.5% after 60 days of freezing compared with 7 days, and the R values by 2.8%, 2.1%, 1.6% and 1.7% waxy wheat flour, respectively. Frozen storage of dough caused a decrease in the quality of bread, but the quality of breads with the addition of waxy wheat flour showed a slow decrease along with the increasing storage period of dough, and good anti-aging performance. The bread with 10% addition of waxy wheat flour had the best consumer acceptability according to sensory evaluations.

In this study, the effect of high pressure carbon dioxide (HPCD) on the microbial indexes and flavor of fresh watermelon juice was investigated. The total bacteria, mold and yeast count, and typical flavor compounds of watermelon juice after treated with HPCD for 60 min at 30 MPa were analyzed and compared to those of samples thermally treated at 95 ℃ for 1 min. Microbial analysis was carried out on watermelon juice during 30 days of storage at 4 ℃.The results showed that better sterilization results were achieved by the thermal treatment than the HPCD treatment. The microbial indexes of watermelon juice samples sterilized by the different treatment methods were in line with the requirement of the national standard Hygienic Standard for Fruit and Vegetable Juice and could meet consumer demands for fresh watermelon juice within the shelf life. The HPCD treatment had little impact on typical flavor compounds of watermelon juice and little changes were observed during storage. In general, HPCD treatment is more suitable than heat treatment for fresh watermelon juice production.

The sensitivity of Bacillus licheniformis to different preservatives was tested by disk diffusion method and minimum inhibitory concentration (MIC) assay. The optimal combination of preservatives against Bacillus licheniformis was determined using orthogonal array design method and validated. The results showed that Bacillus licheniformis was not sensitive to natamycin, sorbic acid, potassium and sodium lactate, but sensitive to nisin, ε-polylysine and ethylparaben, revealing an inhibition zone diameter of 9.25, 10 mm and 7.25 mm and an MIC of 0.078, 0.078 mg/mL and 2.5 mg/mL, respectively. The combination of nisin, ε-polylysine and ethylparaben at respective concentrations of 0.313, 0.313 mg/mL and 0.125 mg/mL showed the best inhibitory effect on Bacillus licheniformis with a 2(lg(CFU/g)) decrease 5.48(lg(CFU/g)) for the blank sample. Furthermore, the preservative combination indicated better inhibitory effect on Bacillus licheniformis in meat products, dairy products and juice during storage at 0－4 ℃.

The stress-relaxation curves of four kinds of food materials such as ham (hard), cheese (soft), Lateolabrax japonicas (fish) and whelk (shellfish) were analyzed by nonlinear curve fitting method and the results were compared with those obtained by successive approximation method. The results suggested that the nonlinear curve fitting method could fit the generalized Maxwell model with steady and credible results. In addition the method had the advantages of high fitting degree, ease of operation and swiftness and was suitable to analyze stress-relaxation data of a variety of food materials. Moreover, the method was superior to the successive approximation method for fish and other food materials with a high water content and complicated viscoelasticity.

：In order to explore the feasibility of applying kimchi to the industrial production of cheese analogue, kimchi cheese analogue was made from rennet casein as a protein material with the addition of solubilized nutrients from kimchi, a traditional Korean fermented food, and analyzed for functional characteristics. The cheese analogue had a smooth homogeneous tissue similar to that of natural cheese, a delicate milky aroma and a pleasantly sweet-tart flavor. In addition, the harness was higher that of traditional cheese (P＜0.01) and similar results were observed for the shear force (P＜0.05). Moreover, the texture was more compact. Te tensile length of the cheese analogue was could reach up to 60 cm or more when melted. The stretchability, meltability, toughness and chewiness after toasted were similar to those of natural mozzarella cheese.

The effect of oligo-chitosan on the growth of intestinal microorganisms was studied using MTT assays. The results indicated that oligo-chitosan could obviously accelerate the proliferation of Lactobecillus bulgaricus and Streptococcu themophilus at the concentration range of 0.1－0.8 g/100 mL, while the antibacterial activity of oligo-chitosan against Staphylococcus aureus and Salmonella was strengthened with increasing oligo-chitosan concentration. The oligo-chitosan with molecular weight of 1 kD revealed more obvious impact on the growth of intestinal microorganisms than the oligo-chitosan with molecular weight of 3 kD.

In order to shorten the fermentation period of fermented soybean products, a total of 150 strains were isolated from top-quality fermented foods in Guizhou. Among these strains, strain WDH-8 was found to have the highest branched-chain aminotransferase activity. The strain was identified as Bacillus licheniformis that was a safe prebiotic yeast strain with a branched-chain aminotransferase activity of 36.53 U/mL. In order to facilitate practical applications, the preparation of its solid starter culture was investigated, and the optimal culture medium for achieving the highest branched-chain aminotransferase activity, 37.965 U/mL, was determined to be composed of soybean power 25 g, material-to-water ratio 1:1, sodium chloride 5% and glucose 3%.

Immobilized Lactobacillus helveticus proteinase was prepared using chitosan as carrier and glutaraldehyde as cross-linking agent by adsorption and cross-linking method. The effects of condensate, chitosan concentration, enzyme amount, cross-linking time, and glutaraldehyde concentration on immobilization efficiency of Lactobacillus helveticus proteinase as indicated by the activity of immobilized proteinase were explored based on single factor experiments. The optimal immobilization conditions were determined by response surface analysis to be a mixture of NaOH and methanol at a ratio of 3:1 as condensate at a dose of 4 g/100 mL, 2.89 g/100 mL chitosan concentration, 2.95 mg enzyme amount, 1 h cross-linking time and 0.4 g/100 mL glutaraldehyde concentration.

A moderately thermostable and alkali-resistant lipase-producing strain named as H2 was isolated from peanut plantation soil using 2% benzene by Rhodamine B plate assay and shake flask fermentation. It was preliminarily identified based on morphological and physiological characteristics. Meanwhile, the 16S rDNA gene of the strain was cloned and sequenced. The physiological and biochemical characterization and phylogenetic tree based on the 16S rDNA sequence showed that the strain was highly homologous to Bacillus pumilus. The optimal culture medium for lipase production by the strain was composed of 3% peptone, 1% yeast extract, 0.5% NaCl, 1% olive oil, pH 7.0, and the optimal fermentation conditions of temperature, rotational speed and time were 28 ℃, 180 r/min and 48－60 h, respectively. The lipase produced under these conditions revealed the highest activity at 40 ℃ and pH 9.0. The lipase was stable over a broad range of pH (6.0－10.0) and temperature (35－50 ℃).

A 27－3IV fractional factorial design (FFD) was employed to determine culture medium ingredients affecting extracellular polysaccharide (EPS) production by P. baumii Pilát, such as glucose, peptone, yeast extract, ammonium oxalate, KH2PO4, MgSO4 and thiamine (VB1). Glucose, yeast extract and ammonium oxalate were identified as key affecting factors, and their optimal levels were further investigated by means of a central composite design. The average EPS yield from 5 parallel fermentation experiments carried out using a culture medium (g/L) composed of glucose 34.12, yeast extract 5.01, peptone 4, MgSO4 0.75, KH2PO4 1, VB1 0.0075 and ammonium oxalate 0.88 was (2.363 ± 0.04)g/L, which was in substantial agreement with the predicted value (2.342 g/L). It can be seen clearly that the developed regression model is applicable for the optimization of culture medium for EPS production.

This paper deals with the optimization of process conditions for the enzymatic hydrolysis of goose meat protein using response surface methodology (RSM). The effects of hydrolysis time, temperature, pH, solid-to-liquid ratio and enzyme dose on degree of hydrolysis and antioxidant activity of hydrolysates were investigated based on single factor experiments. The optimal hydrolysis conditions were found to be 53 ℃, pH 10.5, 1:3 solid-to-liquid ratio, time 7.2 h,1200 U/g enzyme dose. The degree of hydrolysis under these conditions and the reducing power of the hydrolysate obtained were 34.74% and 0.402, respectively.

In this work, pigments from the liquid-cultured mycelia of Fusarium sp. B158 were extracted and their physico-chemical properties were investigated. The best solvent for extracting pigments from the liquid-cultured mycelia of Fusarium sp. B158 was found to be acidified ethanol (pH = 2). The extract obtained showed maximum absorption at 324 nm and 360 nm. To facilitate further investigations, 360 nm was chosen as maximum absorption wavelength. The pigments were stable to heat, light, sugars and common food additives, but sensitive to pH, oxidizers and reductants. Most of the investigated metal ions (except Cu2+ and Fe3+) revealed little effect on the pigments.

The aim of this study was to optimize fermentation conditions for the production of pickled chayote with direct vat set (DVS) starter. Dynamic changes in total acidity were analyzed during the fermentation of pickled chayote under varying conditions of DVS dose, salt concentration, temperature and other fermentation parameters. Using an orthogonal array design, based on total acid content, the optimal fermentation conditions were determined as follows: sucrose addition 3%, DVS dose 0.1%, fermentation temperature 30 ℃, salt addition 7%, and fermentation time 4 d. Under these conditions, the acid production was 0.73 g/100 g. In conclusion, the application of DVS to produce pickled chayote requires a short fermentation period and provides desired results.

In order to establish an immunoanalytical method for the detection of sibutramine hydrochloride, the hapten of N,N-didesmethyl sibutramine hydrochloride (M2) was synthesized from 4-chlorophenylacetonitrile and 1,3-dibromopropane and then conjugated to the carrier protein of bovine serum albumin (BSA) or ovalbumin (OVA) by active ester method, glutaraldehyde method or mixed anhydride method to prepare immunogens and coating antigens. The results indicated that the coupling ratios of M2-BSA and M2-OVA were 24.6:1 and 16.2:1 as indicated by UV spectroscopic analysis. The antisera displayed high-level affinity to each coating antigen with a titer of more than 1:8000 and an IC50 of 0.42 μg/mL. Therefore, M2 hapten and carrier proteins were successfully conjugated. The active ester method revealed the smallest damage on the reactive groups of the hapten and the highest specificity. These results suggested that the artificial antigens could be used for the preparation of monoclonal antibodies.

Heat treatment is often used to inhibit microbial growth in Pixian chili sauce for extending its shelf-life, but some microorganisms are still likely to survive, causing Pixian Chili Sauce to spoil during storage. In this study, Pixian chili sauce treated at 80℃ for 30 min was enumerated for total aerobic bacteria, coliforms, moulds and yeasts during storage at room temperature for 120 days. Bacterial and fungal strains isolated from chili sauce were identified by 16S rDNA and ITS sequence analysis respectively, and PCR-DGGE technique was used to analyze the bacterial community at the end of the storage period. The total number of bacteria in chili sauce decreased more than 90% after heat treatment at 80 ℃ for 30 min, and the majority of surviving microbes were Bacillus sp. During the storage period of 120 days, the total number of bacteria in heat treated chili sauce increased at first and then decreased. The dominant surviving bacteria in chili sauce at the end of the storage period, as detected by PCR-DGGE, were Pediococcus sp., Lactobacillus sp. and Bacillus cereus. These results demonstrate that partial microorganisms in chili sauce are killed or presented in VBNC (viable but non-culturable) state after heat treatment, and surviving Bacillus sp. and lactic acid bacteria may be the reason for the spoilage of heat-treated chili sauce. Consequently, effectively controlling the survival Bacillus sp. and lactic acid bacteria is the key to extend the shelf-life of chili sauce.

Objective: To optimize process conditions for the hydrolysis of small yellow croaker by trypsin (PTN 6.0S) to prepare peptides with high immuno-activity. Methods: the proliferative effect (expressed as stimulation index, SI) of small yellow croaker hydrolysate on mouse spleen cells was assessed by the MTT assay. Based on the index, single-factor experiments followed by response surface analysis were carried out for the optimization of hydrolysis conditions. Results: The optimal hydrolysis conditions for preparing immune peptides were hydrolysis at 41.66 ℃ for 18.24 h at a substrate concentration of 6 g/100 mL and an enzyme-to-substrate mass ratio of 3.13‰. Under these conditions, the predicted SI of small yellow croaker hydrolysate was 0.387. When the temperature, time and substrate concentration were modified as 42 ℃, 18.2 h and 3‰, the actual SI was 0.369± 0.003, which was slightly lower than the predicted value. Thus, appropriate process conditions were achieved.

Purple potatoes from Dazhou, Sichuan province were used as raw material to ferment purple potato wine and the optimization of fermentation conditions was investigated by single factor experiments and response surface methodology. Gelatinized purple sweet potatoes were beaten into a slurry, liquified for 2.5 h with 0.15% α-amylase at 65 ℃ and pH 6.5, saccharified for 2.5 h with 0.15% glucoamylase at 60 ℃ and pH 4.0, and fermented for 7 days with 0.0845% Angel alcohol active dry yeast at 20.72 ℃ and pH 3.355. As a result, a novel purple potato wine of approximately 10°with a yield of 126.3% was obtained.

In this study, dynamic changes of biogenic amines in highland barley wine during fermentation were investigated. The content of seven different biogenic amines at different fermentation stages was determined using an amino acid analyzer to evaluate the fermentation environment and reasonably control the fermentation process and the quality of final fermentation products. The results showed that highland barley did not contain histamine, but both fermented highland barley and highland barley wine contained histamine. The dynamic change pattern of biogenic amines during fermentation for both traditional fermentation and inoculated fermentation was as follows: putrescine and agmatine contents declined while histamine and tyramine content increased gradually as the fermentation progressed. Tyramine content increased significantly from 2.98μg/g to 5.36μg/g during multi-strain fermentation and from 5.97μg/g to 11.67μg/g by traditional fermentation. The content of other types of biogenic amines and the total biogenic amines did not change significantly during fermentation. The variation of total biogenic amines was 53.44－72.56μg/g, which is within the safe limit of biogenic amines.

Pyrophosphatase (PPase) from pork longissimus dorsi muscle was purified by ultracentrifugation, 50%－70% saturated ammonium sulfate fractionation, DEAE-52 anion-exchange chromatography. The purified enzyme with molecular mass of 72 kD ran as a single band on SDS-polyacrylamide gel. The optimum pH and temperature for the isolated PPase was 7.5 and 50 ℃, respectively. Mg2+ was necessary for PPase and the activity reached maximum at a concentration of 4.75 mmol/L. Na+ and K+ inhibited the enzyme activity and the inhibitory effect of Na+ was stronger than K+. The kinetic constant Km and Vmax using TSPP as substrate were determined as 0.36 mmol/L and 0.086μmol/(L·min), respectively.

In the present study, the effect of xylanase from S. rochei L10904 on the specific volume, extension rate, hardness and anti-aging function of steamed bread were investigated. The results showed that the optimal addition level of xylanase was 1.5 mg/kg. In such case, the minimum hardness of steamed bread was achieved; the specific volume of steamed bread increased by 0.21 mL/g compared to the control without the addition of xylanase, and the extension rate reached up to 1.69. During the first 24 h of storage, the hardness of steamed bread increased while the cohesiveness decreased rapidly. After 24 h, the hardness and cohesiveness of steamed bread changed slowly. The adherence and chewiness of steamed bread increased rapidly during the first 10 h of storage and then remained a constant level. The addition of 1.5 mg/kg xylanase could result in a relative low level of hardness, cohesiveness, adherence, and chewiness and therefore had obvious aging-delaying effect on steamed bread.

Three culture medium components including glucose, sodium acetate and sodium citrate and fermentation time were identified as key factors that affect bacteriocin production by Lactobacillus acidophilus NX2-6 using a Plackett-Burman design and their optimal levels were investigated using response surface methodology based on a Box-Behnken experimental desiign. The optimal levels of glucose, sodium acetate and sodium citrate concentrations and fermentation time were determined to be 60.0 g/L, 8.0 g/L, 5.0 g/L and 36 h, respectively based on the established quadratic polynormial regression equation for inhibition zone diameter of fermentaton broth. Under these conditions, the predicted inhibition zone diameter of fermentaton broth was 0.9918. The optimized culture medium resulted in an increase of approximately 80.0% in the antibacterial activity of fermentation broth compared to the basic culture medium. Therefore, response surface methodology can provide an economic, effective and reasonal strategy for the optimization of fermentation conditions for bacteriocin production by Lactobacillus acidophilus NX2-6.

Different carriers such as Sepharose CL-4B and seven kinds of macroporous resins were used to immobilize lipase Palatase 20000L. The lipase showed higher activity and better stablity when immpbilized on macroporous resin type HPD-600 compared with other carriers. Ressponse surface methodolgy was employed to optimize key conditions for the immobilization of lipase Palatase 20000L on macroporous resin type HPD-600 to achieve maximum immobilized lipase activity. The optimal immobilization conditions were found as follows: pH 3.9, enzyme-to-carrier ratio 9.1 mg/g, and adsorption time 1.8 h. Under these conditions, the immobilized lipase achieved its maximum activity, 1440 U/g and a rantivity ecovery above 50%. The optimal reacton temperature of the immobilized lipase was 50 ℃, the optimal reaction pH 8.0, and the Km value 0.130 g/mL, which was higher than that (0.069 g/mL) of the free form. Moreover, the immobilized lipase showed higher thermal stability and maitained over 58% of its original activity after the fifth repeated use.

In this study, the effects of capsaicinoid and salt concentration on the pure culture growth of lactic acid bacteria during the fermentation of chili pepper. The results showed the growth of Lactobacillus was inhibited by capsaicinoid. The minimum concentration of capsaicinoid for Lactobacillus was 0.133 mg/mL. At the concentration, the logarithmic phase of Lactobacillus was delayed 2 h, which increased with increasing capsaicinoid concentration. The number of Lactobacillus in culture medium was decreased by capsaicinoid. Meanwhile, the OD600nm decreased by 0.2 at the stationary phase. Moreover, capsaicinoid at a certain concentration could damage the cell structure of Lactobacillus as observed under transmission electron microscope.

In order to establish a matrix-assisted laser desorption ionisation time-of-flight mass spectrometry (MALDI-TOF-MS) method for the rapid identification and subtyping of Listeria monocytogenes, 37 Listeria monocytogenes isolates were tested using MALDI-TOF-MS and characteristic protein fingerprints from their spectra were acquired and summarized into standard spectra to construct a database for the identification of Listeria monocytogenes. The method was highly reliable as demonstrated by the results obtained by the method for standard Listeria monocytogenes strains. Based on the identification database constructed, the Listeria monocytogenes isolates were classed into 9 subtypes at the protein level.

The optimal concentrations of carbon, nitrogen and phosphate were determined using an orthogonal array design to be 15, 2.0 mmol/L and 0.1 mmol/L for the growth of Dunaliella salina Zea1 and 15, 2.0 mmol/L and 0.2 mmol/L for zeaxanthin accumulation, respectively. The effect of high (5000 lx), normal (3000 lx) and low (500 lx) light intensities on the growth and zeaxanthin accumulation of the mutant strain and its parental strain WD was investigated. Under the same light intensity, the cell number and zeaxanthin accumulation of the mutant strain were both higher than those of the original strain. High light intensity was distinctly beneficial to the growth and zeaxanthin accumulation of the mutant strain and resulted in a 7.08-fold and 1.29-fold increase in cell number and a 4.56-fold and 1.4-fold increase in zeaxanthin content compared with normal and low light intensities, respectively.

Objective: To evaluate the typing performance of DiversiLab system (DVL) for Salmonella. Method: A DVL system, which is based on rep-PCR, was used to type 44 Salmonella isolates from exported and imported foods and compared with pulsed-field gel electrophoresis (PFGE). The Salmonella isolates were typed by rep-PCR into 22 groups. The same serotypes of Salmonella isolates from different countries and foods were distributed in the same group with a high similarity. The PFGE results obtained for Salmonella isolates assigned to the same group using rep-PCR indicated a low similarity among all other isolates except No. 2 and No. 15. Conclusion: DVL shows better typing ability but lower resolution for Salmonella than PFGE.

Using overlap extension PCR, an A154C and G155C double site mutant named A154C/G155C was constructed based on the thermoacidophilic amylase gene BD5088 from Thermococcus sp. The recombinant plasmid pETBD5088C2 containing A154C/G155C was transformed into E. coli BL21 (DE3) for gene expression. The recombinant A154C/G155C amylase obtained showed a wider range of reaction pH, especially for acidic pH, than the amylase from BD5088. The half-life time of thermostability for the mutant at 100℃ was 22 min, almost doubling when compared with BD5088 (40 min). In addition, after heating for 60 min, A154C/G155C maintained 40% of its original amylase activity compared with 20% for BD5088, indicating an increase in thermostability. Moreover, the amylase activity of A154C/G155C increased at medium temperature or 90℃ and nearly doubled at 65℃. These results together with three-dimensional structure analysis indicate that mutation of the positions 154 and 155 to Cys in BD5088 is of great importance for maintaining the thermostability of amylase, has considerable effect on its enzymatic characteristics and may be involved in the formation of disulfide bonds.

Objective: To determine the effect of Lentinus edodes fermentation on the extraction efficiency of total flavonoids from Radix Puerariae and optimize culture medium ingredients and fermentation conditions. Methods: The optimization of medium ingredients and fermentation conditions was carried out using one-factor-at-a-time and orthogonal array design methods. Results: The optimal medium composition (g/100 mL) consisted of corn meal 2, peptone 0.2, monopotassium phosphate 0.5, and magnesium sulfate 0.2, and the optimal fermentation conditions were inoculum amount of 5%, Radix Puerariae concentration of 8 g/100 mL, fermentation temperature of 35℃, fermentation pH of 7, rotation speed of 150 r/min, and fermentation time of 144 h. Conclusions: Under these conditions, the content of total flavonoids was 2.727 mg/g, which revealed a 120.81% increase compared with the control group (without the inoculation of Lentinus edodes).

Objective: To find out whether chickpea peptides has antitumor and immune-enhancing activity in hepatoma H22-bearing mice. Methods: KM mice were randomly divided to normal control group, positive control group (PC), tumor control group and chickpea peptide groups at the doses of 50, 100 mg/(kg·d) and 200 mg/(kg·d). The H22-bearing mice were treated with chickpea peptide and Cy by gavage at the volume of 0.2 mL/mouse per day for 10 consecutive days. Distilled water was used for the normal control group. The body weight, tumor growth, tumor inhibitory rate, thymus index, spleen index, cell-mediated immune functions including lymphocyte proliferation, peritoneal macrophage phagocytosis and splenic lymphocytes were detected at 24 h after the last administration. Results: An inhibitory tend of tumor growth was observed in the chickpea peptide group. Compared with the tumor control group, a significant increase in relative spleen weight, delayed-type hypersensitivity (DTH), peritoneal macrophage phagocytotic activity and splenic lymphocyte in the chickpea groups was also observed. However, no dose-dependent effect was achieved. Conclusion: Peptides derived from chickpea have anti-tumor activity probably by enhancing immune functions in hepatoma H22-bearing mice. The detailed mechanism remains to be further studied.

Objective: The metabolic kinetics of two metabolites from tertiary butylhydroquinone, tertiary butylhydroquinone-sulfate and tertiary butylhydroquinone-glucuronide were investigated in rats. Methods: The concentrations of the metabolites in the serum of rats after oral exposure of tertiary butylhydroquinone were semi-quantitatively analyzed by liquid chromatography-mass spectrometry (LC-MS). Compartment model and metabolic kinetic parameters were evaluated by practical pharmacokinetic program. Results: The serum concentration-time profiles of two metabolites could be fitted with a two-compartment model and obeyed first-order kinetics. Conclusion: After oral administration of tertiary butylhydroquinone, the peak time of tertiary butylhydroquinone-sulfate and tertiary butylhydroquinone-glucuronide in the serum of rats were 0.17－0.61 h and 0.23－0.74 h, the distribution half-lives 0.32－1.11 h and 0.2－2.60 h, and the elimination half-lives 11.75－24.54 h and 24.42－55.78 h, respectively. The concentrations of two metabolites in the serum of male rats were higher than those in female rats. The exposure of two metabolites increased in a less-than-dose-proportional manner. Moreover, the metabolism of tertiary butylhydroquinone in rats reached saturation with increasing dose.

Short-chain fatty acids (SCFAs) can be generated from a variety of dietary fibers through in vivo fermentation by intestinal microflora and are beneficial to human health. Three types of insoluble dietary fibers were selected from pectin, resistant starch, fructo-oligosaccharide and cellulose, mixed in a certain proportion and added to the rat diet. After six weeks of feeding, the rats were anatomized to collect intestinal contents, and the types and amounts of SCFAs in the intestinal contents were measured by GC to determine the optimal combination of SCFA types. The optimal combination of insoluble dietary fibers in the diet of female rats was pectin, resistant starch and cellulose with an amount of 2% for each of them. For male rats, the optimal combination was pectin, fructo-oligosaccharide and cellulose, each of which was added at 2%.

The effect of feeding Douchi was evaluated on mouse thrombosis induced by subcutaneous injection with 10 mg/mL carrageenan at the back waist of mice. ICR mice were divided into three groups: Douchi treatment group (thrombosis model mice fed Douchi and normal saline extract from Douchi), model control group (thrombosis model mice fed full nutrition diet and distilled water) and normal control group (normal mice fed full nutrition diet and distilled water). The results showed that the mice in the Douchi treatment group exhibited an initial decrease and subsequent increase in body weight, a slight increase in prothrombin time (PT) and thrombin time (TT), and a reduction in plasma fibrinogen (FIB) during the experiment. The detection of D-dimer was positive after 10 days of feeding and PT and TT were notably prolonged (P < 0.05) in the mice fed for 15 days. However, PT and TT showed no significant difference between the model control group and normal control group. Therefore, Douchi can activate the function of fibrinolysis, inhibit the function of blood-clotting system, and prevent and treat thrombosis diseases.

Four strains of Chlorella pyrenoidosa and 2 strains of Chlorella ellipsoidea under heterotrophic culture were analyzed for nutritional components and amino acid composition. Cluster analysis and principle component analysis were conducted to distinguish the differences among the heterotrophic strains of Chlorella sp.. The results showed that the contents of main nutritional components of the heterotrophic strains of Chlorella sp. were lower than previously reported results for autotrophic Chlorella sp.. The ratios of essential to total amino acids of the strains of Chlorella pyrenoidosa and Chlorella ellipsoidea were 34.94%－37.45% and 37.70%－38.32%, and the essential amino acid indexes 37.50－49.52 and 131.89－135.77, respectively. The limiting amino acids affecting the nutritional quality of 4 strains of Chlorella pyrenoidosa were Trp, Thr and Ile. The results of cluster analysis indicated that 4 strains of Chlorella pyrenoidosa and 2 strains of Chlorella ellipsoidea could be assigned to two different clusters according to the contents of nutritional components and amino acids. Two principal components were extracted to reveal a contribution rate of 76.23% for the first principle component and 17.80% for the second principle component. The cumulative contribution rate of the principal components was up to 94.03%.

Objective: To investigate the apoptosis-inducing and proliferation-inhibitory effect glycosaminoglycan PG-II extracted from Pinctada martensi Dunker on HeLa cells. Methods: The growth-inhibitory effect was tested by MTT assay. Morphological observations on HeLa cells apoptosis were carried out under inverted microscope and inverted fluorescence microscope. The biochemical changes of HeLa cell DNA during apoptosis were observed by agarose gel electrophoresis. The percentage of apoptotic cells and cell cycle blockage were detected by flow cytometry. Results: PG-Ⅱ could inhibit the proliferation of HeLa cells as determined by MTT assay. Morphological changes in apoptotic HeLa cells were observed under inverted microscope and inverted fluorescence microscope. The agarose gel electropherogram of HeLa cells treated with PG-II for 24 h displayed characteristic DNA ladders from apoptotic HeLa cells with molecular mass between 200 bp and 2000 bp. The results of flow cytometry indicated that PG-Ⅱ could block the HeLa cell cycle at the G1 phase and that the largest blocking effect was achieved after treatment for 24 h at the dose of 100 mg/L with an apoptosis index of 42.6%. Conclusion: PG-Ⅱ can induce apoptosis in HeLa cells and consequently inhibit their proliferation.

Purpose: To investigate physicochemical properties of the pepsin hydrolysate of chicken sternal cartilage and its immunoregulatory function in rats with rheumatoid arthritis (RA). Methods: RA was induced in rats by collagen type II injections. Results: The pepsin hydrolysate consisted mainly of collagen type II with a denaturation temperature of 43.843℃. However, the solubility was low at pH above 5.8 and NaCl concentrations above 0.9 mol/L. Oral administration of the hydrolysate decreased significantly the swelling of paws, the serum level of anti-collagen type II antibody and secretion of proinflammatory cytokines in RA rats. Conclusion: The pepsin hydrolysate can prevent and treat RA probably by regulating the expression of Th1 and Th2 cytokines, correcting the imbalance of Th1/Th2 cytokines network, and decreasing the serum concentration of anti-collagen type II antibody.

The effects of the crude ethanol extract of Phyllostachys praecox. C.d. Chu et C.S. Chao leaves grown in Beijing and its major active components, flavoneglycosides and phenolic acids, on the proliferation, apoptosis and Akt signaling pathway of Chinese hamster ovary (CHO) cells were compared to investigate whether the crude ethanol extract has the potential to produce active components harmful to normal cells. The proliferation, apoptosis and Akt signaling pathway activation of CHO cells were measured by MTT assay, Annexin V-FITC/PI double-staining flow cytometry and In cell Analyzer 1000, respectively. The results showed that: 1) the crude ethanol extract and its components had no obvious effect on the viability of CHO cells at doses ranging from 50 to 400μg/mL. the proliferation rate significantly decreased at doses ≥ 800μg/mL (P＜ 0.05) and distinct cytotoxicity was observed and the phenolic acid fraction revealed the strongest cytotoxicity; 2) all the tested samples significantly decreased apoptosis in CHO cells at doses between 200 and 800μg/mL (P＜ 0.05). However, the crude ethanol extract and its flavoneglycoside fraction exhibited apoptosis-inducing effect at the dose of 1600μg/mL with a significant difference (P ＜ 0.05) and the latter resulted in higher apoptosis rate, 14.21%; 3) the flavoneglycosides had little effect on Akt signaling pathway activation at doses ranging from 100 to 800μg/mL compared with the control, but Akt signaling pathway activation increased significantly in the presence of the crude extract at the doses of 400μg/mL and 800μg/mL (P ＜ 0.01). Akt signaling pathway activation increased in a significant dose-effect fashion along with the increasing dose of the phenolic acids (P＜ 0.01). From these results, it can be concluded that the crude ethanol extract and its two fractions have different effects on CHO cells and that the phenolic acid fraction may consist of major toxic components.

Purpose: To find out the effect of Lophius litulon bone on osteoporosis in ovariectomized rats. Methods: Sixty SD female rats were divided at random into six groups: sham-operation group, model control group, positive control group [1000 mg/(kg·d) calcium lactate] and low-, medium- and high-dose treatment groups [at the doses of 665, 2100 mg/(kg·d) and 6636 mg/(kg·d), respectively]. At 12 days after ovariectomy, the rats were administrated for 12 consecutive weeks and then killed for the determination of femoral length and weight, uterus shape, and the serum levels of Ca, P, APL, AST and ALT. Results: The three treatment groups showed an increase in femoral weight compared with the model control group, but no significant difference in femoral length and the serum levels of P and Ca was observed. The serum levels of APL, AST and ALT in the model control group were significantly higher those of the sham-operation group, but no significant difference existed among the treatment groups and sham-operation group. In addition, each treatment group could promote endometrial gland development and microvillar growth in endometrial gland nonciliated epithelial cells. Conclusion: Lophius litulon bone can improve the serum biochemical indices and promote microvillar growth in endometrial gland nonciliated epithelial cells.

Objective: The serum levels of superoxide dismutase (SOD), lactate dehydrogenase (LDH), malondialhyde (MDA) and glutathione (GSH) in cold-stressed mice were measured to discover whether kombucha enhances cold tolerance in mice. Methods: Twenty male CD-1(ICR) mice were randomly divided into 4 groups of 5 mice each: control group, sugary green tea infusion group, kombucha group I and kombucha group II, which were administered intrasgatrically with normal saline, sugary green tea infusion, culture supernatant from fermented sugary green tea infusion, and culture supernatant from fermented synthetic medium for 30 consecutive days at the dosage of 1 mL once a day, respectively. After the last administration, 0.2 mL of blood from the mice of each group were collected for the determination of serum SOD, LDH, MDA and GSH levels before and after the mice were kept in a cold chamber at 10 ℃ for 3 h. Results: The SOD levels of the two kombucha groups before and after the cold stress increased highly significantly compared with the control group (P＜0.01), whereas the MDA levels showed a highly significant downward trend (P＜0.01). GSH level revealed a highly significant increase (P＜0.01) in the kombucha group I both before and after the cold stress and in the kombucha group II only after the cold stress. Both the groups showed a significant decrease in LDH level (P＜0.01) after the cold stress. Conclusions: Both the kombucha groups rather than the control group or sugary green tea infusion group can enhance cold tolerance in mice. The kombucha group I is superior to the kombucha group II.

Epimedium polysaccharides are one of the major groups of active ingredients in Epimedium with immunoregulatory, anti-virus and anti-oxidant functions. The polysaccharides are safe and non-poisonous and have excellent development prospects. Here we review recent research progress in the chemical composition and contents, bioactivity, safety and extraction of Epimedium polysaccharides and the effect of traditional Chinese medicine processing on polysaccharide content in Epimedium. Besides, further prospects for exploitation of Epimedium polysaccharides are probed.

Research into salidroside as a naturally occurring compound is a hot topic nowadays due to its multiple bioactivities such as antioxidant, anti-fatigue, and anti-aging functions. This review covers the following aspects of the cellular and molecular biology of salidroside biosynthesis: (1) biosynthesis pathways and related enzymes and genes; (2) salidroside production by Rhodiola rosea callus and cell culture; (3) salidroside production from hair roots obtained by genetic transformation. Therefore, cell engineering and genetic engineering strategies can provide suitable strategies to solve the lack of drug resources.

Walnut is one of the world, s four major nuts. Its kernel has high nutritional and economic value. The fat content of walnut is higher than 60%, resulting in easy oxidative rancidity during storage. Here we review the recent research progress in the mechanism of oxidative rancidity in walnut and affecting factors such as temperature, relative humidity, oxygen, light, water content. Meanwhile, measures for delaying oxidative rancidity in walnut are put forward with the aim of providing theoretical references for large-scale storage of walnut.

In this paper, recent research advances in the symbiotic relationship between lactic acid bacteria and yeasts at home and abroad are reviewed. Following an overview of symbiotic mechanisms for lactic acid bacteria and yeasts, the symbiotic relationship between them is probed at the signal molecular level and gene level, with the aim of providing new ideas and methods for future studies of symbiotic mechanisms between lactic acid bacteria and yeasts .

Nitrite is widely used as a traditional color fixative in meat products. Because of its potential toxicity, scientists from various countries have been looking for safe and green alternatives to nitrite in recent years. The paper reviews the recent research progress on lycopene as a novel substitute for nitrite, and also predicts the future development trends in order to provide a theoretical reference for developing novel alternatives to nitrite.

In recent years, high blood pressure has become the first chronic disease threatening human health. Research into antihypertensive peptides derived from food proteins has become a hot topic. Many milk-derived angiotensin converting enzyme (ACE) inhibitory peptides have been found and applied. The present paper reviews the current status of the preparation, purification and application of milk-derived ACE inhibitory peptides.

Fermented foods are food substrates that are invaded or overgrown by edible microorganisms whose enzymes hydrolyse polysaccharides, proteins and lipids to nontoxic products with rich nutrients, a variety of functions and far-reaching impact on human health. Fermented soybean products are a large class of fermented food and hold an important position in Asian people,s diet. It is becoming increasingly popular in western countries. In recent years, a number of functional factors have been reported in fermented soybean foods, which reveal antioxidant, blood pressure reduction, blood sugar reduction, thrombolytic, anti-mutagenic function. Understanding chemical composition change and regulation of fermented soybean products is of great significance to improve human nutrition and functions, thus helping to further enhance the food value of fermented soybean products and promote human health. This paper reviews the changes and regulations of ingredients of nutritional and functional relevance during the production of fermented soybean products. Future trends in research and development of fermented soybean products are also discussed.

Polyphenols, a class of plant secondary metabolites, are widely present in the human diet and can be divided into three categories: phenolic acids, polymer tannin and flavonoids. Polyphenols and their gut flora metabolites can selectively adjust the growth of susceptible microorganisms in the gut, promote the growth of beneficial bacteria (such as lactic acid bacteria), and inhibit the proliferation of harmful bacteria, thus causing intestinal micro-ecological changes. Such changes have an important impact on host energy metabolism, which may be achieved through the following aspects: 1) changes in intestinal microbial number and species alter microbial metabolism and the types and quantities of produced enzymes; 2) polyphenol metabolites can also act on bacterial cell surface to inhibit enzyme activities, thereby influencing energy metabolism and reducing fat deposition; 3) polyphenols regulate energy metabolism by interfering with the human intestinal flora, which can provide new ideas to prevent and treat obesity and related diseases. In this paper, we review the mechanism by which polyphenols can reduce the incidence of obesity by modulating the intestinal flora.

Meat adulteration is one of the worldwide challenges for food quality control. In the last decade, identification technologies for meat species in food products have been mainly focused on specific proteins or DNA sequences. The precision of analysis has been at the genus or subgenus level, and the sensitivity of detection has reached up to the nanogram grade. Recently, more attention has been paid to the quantitative analysis of meat ingredients in foods. In this paper, recent technological advances for the identification of meat species in food products are reviewed. Moreover, some current potential quantitative technologies such as real-time PCR are discussed.

Obesity, which is attributed to multiple factors, is a common nutritional and metabolic disorder. During the last decade, an increasing number of studies have shown that tea exerts anti-obesity effect and is capable of lowering the risk of obesity. The major components with anti-obesity effect in tea mainly involve catechins and caffeine. The anti-obesity effect of tea might be caused by increasing energy expenditure, regulating the lipid metabolism, decreasing appetite and so on. This review outlines recent findings on the anti-obesity effect of tea, candidate functional ingredients and the underlying mechanisms of the effect.

Considering that there are stereotypical views on food safety problems in today,s society, this paper provides objective discrimination between food safety problems and risks from the perspective of pubic administration. This paper speculates that poor management of natural risk factors in food, inadequate understanding of food safety risks, inadequate awareness of the production and processing of safe food, and deliberate behaviors of producers and business operators mainly promote the conversion of food safety risks into problems. Food safety supervision is not a direct cause of food safety problems but is a key factor in preventing and controlling food safety problems.