The “Five flavor conciliation” is the most important theory and basic principle of Chinese food and cooking. Historically, it is considered that Chinese cooking was strived for satisfactions in look (color), smell (flavor), and taste (delicious), but did not pay much attention to nutrition. More and more studies on the interaction between flavor molecules (ligands) and chemical sensors (receptors) of taste and smell have shown that what our senses of taste and smell implicate is the essential nutrient requirements. So the Five flavor conciliation,, as a sensory system to sense nutrients is the very basis and mechanism of molecular structure recognition, physiological regulation of nutritional homeostasis and metabolisms within the body, and plays an important role in the regulation of nutrient uptake. Most taste and smell receptors are members of the superfamily of G-protein-coupled receptors and serve as the basis for the structure and function recognition, quantification and qualification of nutrients by the sense systems in the body. G-protein-coupled receptors responsive to a range of nutrients and other food components are localized not only to the taste buds of the tongue and nasopharynx, but also to intestinal chemosensory cells, eliciting hormonal and neuronal signaling to the brain and periphery. A large number of studies have demonstrated that a metaphoric tasting,, and smelling,, of the intestinal lumenal contents can be easily achieved through the expression of taste and smell receptors in the gut epithelium. In the olfactory system, the receptors are arranged in a combinatorial receptor coding scheme,,, in which one receptor recognizes multiple odorants and one odorant is recognized by multiple receptors. There is recognition progress and signal cascade from food visual, olfactory, and taste sense to ingurgitation, digestion, and absorption. Strict selection and identification of diets by the human organism are achieved through the taste and smell systems by morphology, texture, molecular structure and function. The sensory systems are arranged in time sequence: from high-speed nervous signal transduction and mixed nervous signal and humor transduction to low-speed humor transduction, just like a symphony. These sequential signal transduction systems constitute bases for nutrient absorption and balance, food safety, and defense, homeostasis, metabolism and health. Based on these data, the conclusion can be drawn that the Five flavor conciliation,, is the basis of health dietary. Studying the interaction between sensory receptors and their food ligands is not only helpful in the development of new methods for smell and taste measurement, but also contributes to developing healthy seasonings, wholesome diet, and new ways to overcome and prevent us from outcome and progress of obesity and metabolic syndrome.

In order to improve the water-holding capacity of dough and reduce water migration during freezing process, the effect of 34 food additives on water-holding capacity of frozen dough was explored by low-field nuclear magnetic resonance (NMR). For fermented dough, top five food additives that could improve the water-holding capacity were DATEM, guar gum, SSL, VC and sodium tripolyphosphate, which could increase deep bound water percentage in dough from 19.29% to 28.66%, 25.80%, 25.10%, 24.90% and 23.86%, respectively. For unfermented dough, top five food additives that could improve the water-holding capacity were hexametaphosphate, VC, guar gum, CMC and sodium tripolyphosphate, which could increase deep bound water percentage in dough from 17.27% to 23.80%, 23.35%, 23.16%, 23.07% and 22.84%, respectively.

In this study, the spectroscopic properties of in vivo and in vitro digestive resistant starches from a high-amylose transgenic rice line (TRS) established through antisense RNA inhibition of starch branching enzymes were investigated by X-ray powder diffraction and Fourier transform infrared spectroscopy. The results showed that the amylose contents of non-digestive TRS resistant starch significantly increased. TRS starch was C-type crystalline starch, a mixture of A- and B-type crystalline starches. The degradation of the A-type crystalline starch was faster than that of B-type starch, and the B-type crystalline starch showed a high resistance to digestion. The amorphous starch of starch granule was easy to be degraded. These data could be useful for various applications of high-amylose crop in the food and nonfood industry.

In order to explore the effect of calcium lactate on color stability of minced beef, color stability, pigment content, lipid oxidation and myoglobin reductase activity were measured on minced beefmixed with 0.1%, 0.3% or 0.5% calcium lactate solution during storage at (4 ± 1 ) ℃. The results indicated that the addition of calciumlactate inminced beef could inhibitmyoglobin oxidation, lipid oxidation and increase myoglobin reductase activity and color stability. However, the L* value revealed a significant decrease (P＜0.05) during 7 d storage. Calcium lactate at the dose of 0.3% could significantly inhibit lipid oxidation and increase color stability of minced beef during chilled storage.

In order to explore the effect of calcium lactate on color stability of minced beef, color stability, pigment content, lipid oxidation and myoglobin reductase activity were measured on minced beef mixed with 0.1%, 0.3% or 0.5% calcium lactate solution during storage at (4 ± 1 ) ℃. The results indicated that the addition of calcium lactate in minced beef could inhibit myoglobin oxidation, lipid oxidation and increase myoglobin reductase activity and color stability. However, the L* value revealed a significant decrease (P＜0.05) during 7 d storage. Calcium lactate at the dose of 0.3% could significantly inhibit lipid oxidation and increase color stability of minced beef during chilled storage.

Purple sweet potato powder (PSP) and Lactobacillus plantarum fermented PSP were separately used to prepare bread in this study. The effect of lactic acid bacteria (LAB) fermentation for PSP on the quality of bread make from PSP, anthocyanins content, total phenolic content and DPPH radical-scavenging activity was explored. The results showed that the bread made from LAB-fermented PSP had lower pH and higher TTA, and its specific volume revealed a decrease compared to that made from non-fermented PSP. After LAB fermentation, the color of PSP was changed from light purple to pink, and the chroma (C*) of the bread with LAB-fermented PSP increased while the hue (H*) decreased. Sensory evaluation of both bread samples could be accepted by consumers. The bread made from LAB-fermented PSP revealed an increase in total phenolic content and DPPH radical-scavenging activity by 90.8% and 6.1%, respectively compared to that made from non-fermented PSP. Therefore, LAB fermentation can enhance the antioxidant activity of PSP bread.

Using the scanning electron microscope, the morphology of roasted naked oat albumin and globulin was observed. At the same time, physico-chemical properties and digestibility were investigated. The results indicated that the granules of roasted naked oat albumin and globulin were smaller and the molecular structure was looser when compared with naked oat albumin and globulin. Under weak alkaline conditions, the viscosity, oil-absorbing capacity, emulsifying capacity, emulsion stability and water-absorbing capacity of roasted naked oat albumin and globulin were much improved. However, the roasting process did not have impact on the digestibility and non-newtonian fluid property of naked oat albumin and globulin.

The microstructures of silver carp and pork dorsal muscles were explored using scanning electron microscopy and gel electrophoresis. Meanwhile, their basic components were comparatively measured. Fish had more delicious muscle than pork. Both the essential-to-total amino acids ratios of fish and pork was more than 40%. Compared with pork, fish was richer in salt-soluble protein, and less in water-soluble protein, insoluble protein and fat. Myosin was the predominant protein in muscles from both species followed by actin. The contents of the 56 kD protein and 48 kD proteins showed a great difference between muscles from both species. Hydrophobic amino acids were more in the total proteins of muscles from both species than in myosin. Fish myosin contained less hydrophilic amino acids than pork myosin.

The antibacterial activities of flavonoids extracted from banana peels alone and their blends with propionic acid or tea polyphenols against common pollutant and pathogenic bacteria in foods were tested based on inhibition circle size and minimum inhibitory concentration (MIC). Meanwhile, the preservative effect of synergistic blends on selected foods was explored. The results showed that the inhibition circle diameter of the 1:0.25 (V/V, similarly hereinafter) banana peel flavonoids-propionic acid blend against Candida albicans, presenting a 41.7 mg/mL MIC, was 7.2-fold higher than that of banana peel flavonoids alone, and also superior to sodium benzoate, suggesting a marked synergistic effect between banana peel flavonoids and propionic acid. The 1:1 banana peel flavonoids-propionic acid blend also demonstrated a synergistic inhibitory effect on Aspergillus flavus with a 10.4 mg/mL MIC. The 1:1 banana peel flavonoids-tea polyphenols blend had a better anti-Bacillus subtilis effect with a 7.8 mg/mL MIC than tea polyphenols alone and sodium benzoate. Therefore, banana peel flavonoids also have a synergistic effect with tea polyphenols. All the above blends revealed a better preservative effect on pineapple juice beverage, bread and fresh pork meat than sodium benzoate and calcium propionate at the same concentrations.

The aim of this study was to optimize different salting conditions for Decapterus maruadsi with the aim of developing optimal salting process. The effects of salting time, temperature, amount of added salt and salt type on the contents of trimethylamine (TMA) and dimethylamine (DMA) in salted Decapterus maruadsi were studied. The results showed that during salting at 25 ℃, the contents of TMA and DMA increased constantly with increasing salting time and with decreasing salt level. The highest contents of TMA and DMA was achieved using a salt-to-fish ratio of 1:8 for salting at 4 ℃, followed by 1:5; samples salted at a 1:3 salt-to-fish ratio exhibited the lowest contents of TMA and DMA. A higher TMA content and a lower DMA content was obtained by using crude salt compared to refined salt. In conclusion, based on the above results and according to our surveys of consumer acceptability of salt levels and those of commercial salted fish, using refined salt at a salt-to-fish ratio of 1:5 and a salting temperature of 4 ℃ was the best salting conditions.

In this study, ESP-1A, an exopolysaccharide isolated and purified from the fermentation broth of cultured Cordyceps sinensis fungus Cs-HK1 was used to study the effects of temperature, metal ion (Ca2+), denaturing agent (urea) and chemical modifier (congo red) on its confirmation by means of ultraviolet (UV) spectroscopy and circular dichroism (CD) spectroscopy. The results indicated that congo red reaction revealed that EPS-1A was a random coil chain conformation. External conditions could not alter the random coil chain conformation of EPS-1A in aqueous solutions, but influence the inter- and intra-molecular hydrogen bond interactions of polysaccharide molecules in some extent so that EPS-1A became more loose and disordered.

The effects of ultrasonic-assisted extraction parameters (ultrasonic treatment time, extraction temperature and ultrasonic power) on total phenolic content and antioxidant capacity of methanol extracts from Citrus unshiu peels under different ultrasonic frequencies (20, 60 kHz and 100 kHz) were comparatively analyzed in the present study. The results showed that increasing ultrasonic treatment time, extraction time and ultrasonic power resulted in a notable increase in total phenolic content and antioxidant capacity. However, the optimal extraction conditions for achieving the maximum total phenolic content and antioxidant capacity were different. The extract obtained by 60 kHz ultrasonic-assisted extraction presented higher total phenolic content and antioxidant capacity when compared to those obtained at 20 kHz and 100 kHz. Citrus unshiu peel extracts exhibited an excellent correlation between total phenolic content and antioxidant capacity. The correlation coefficients for the extracts obtained at ultrasonic frequencies of 20, 60 kHz and 100 kHz were 0.8228, 0.8354 and 0.8435 at 15 ℃, 0.7706, 0.8735 and 0.8895 at 30 ℃, 0.8626, 0.9248 and 0.8622 at 40 ℃, respectively. The correlation coefficients for the extracts obtained at ultrasonic powers of 3.2, 8, 30 W and 56 W were 0.9143, 0.9958 and 0.7971, respectively. These findings indicate that ultrasonic treatment at low frequencies can effectively enhance the antioxidant capacity of Citrus unshiu peel extracts.

The objective of this study was to investigate the structural changes of common carp myofibrillar (MPI) after exposure to hydroxyl radical-generating systems (HRGS) containing 0.1 mmol/L ferric chloride, 0.1 mmol/L ascorbic acid and 0－20 mmol/L hydrogen peroxide for 1, 3 h and 5 h, respectively. Hydroxyl radical oxidation caused structural changes in fish MPI. As a result, the carbonyl groups content and hydrophobicity increased, while active sulfhydryl groups content and protein solubility decreased. The SDS-PAGE results showed that protein oxidation could cause protein aggregation by cross-linking between proteins. These oxidation-induced structural changes reveal high susceptibility of common carp MPI to oxidative stress.

The rheological properties of sols from 16 different indica rice varieties were determined using a rotational viscometer. The influences of temperature and rice variety on viscosity coefficient and flow behavior index were analyzed. Meanwhile, the correlation between sol characteristics and free amino acid content was investigated. The results showed that the shear stress of indica rice sols was positively correlated with shear rate but negatively correlated with temperature. Both the viscosity coefficient (k) and flow behavior index (m) were dependent upon temperature. There was a negative correlation between k and temperature. Rice sols were very unstable at low temperatures. Rice sols from Yuhong, Yuchi, Jinyou 402, Liangyou 103 and Liangyou 106 exhibited a stable flow behavior index and thermally stable molecules. The viscosity coefficient (k) increased, whereas the flow behavior index (m) declined with increasing free amino acid content.

In order to evaluate the antioxidant activity in vitro of crude polysaccharides from Coprinus comatus, the DPPH, hydroxyl and superoxide anion radical scavenging activities and reducing power were tested and compared with those of VC. The results showed that crude polysaccharides from Coprinus comatus had good scavenging effect on DPPH and hydroxyl radicals in a dose-dependent manner with high similarity to that of VC. In addition, crude polysaccharides from Coprinus comatus had a certain scavenging effect on superoxide anion radicals and reducing power lower than that of VC. Our study demonstrates that polysaccharides from Coprinus comatus has good antioxidant activity and that their daily ingestion will show effective antioxidant effect in the body.

The effect of different amounts of channel catfish bone meal addition on the color, textural properties and sensory evaluation of fish sausages was studied. Compared to the control (with no channel catfish fish bone meal addition), 2% addition resulted in a significant decrease in whiteness (P ＜ 0.05). The harness and chewiness increased with increasing fish bone meal addition, while the springiness decreased. The hardness, chewiness and springiness of fish sausages extremely significantly changed at a 2.5% addition level (P ＜ 0.01), but no significant change was found in cohesiveness. Fish sausages showed rough cross-section and grainy chewiness with increasing fish bone meal addition. Fish sausages revealed a low overall acceptance at a 3% addition level. Collectively, these results indicate that 1.5% fish bone meal addition to fish sausages can result in better color and textural properties and high overall acceptance.

Vacuum frying, atmospheric frying, freeze drying, microwave drying, hot air drying and microwave-vacuum frying-hot air drying were used separately to prepare crispy mushroom from fresh shiitake to study the effect of drying methods on the quality of crispy mushroom. The results showed that the crispy mushroom obtained from vacuum frying exhibited large interior holes, good texture, aroma and taste but dark color. Freeze drying provided the minimum volume shrinkage rate of fresh shiitake resulted in more internal holes distributed more evenly and the best sensory quality. The crispy mushroom obtained from microwave-vacuum frying-hot air drying revealed the maximum crispiness, but more serious volume shrinkage when compared to that obtained from vacuum frying and poorer sensory quality when compared to that obtained from freeze drying. The crispy mushroom obtained from atmospheric frying had better aroma, but worse texture, color and crispiness, and high fat content. The crispy mushrooms obtained from microwave drying or hot air drying exhibited compact interior structure, poor crispiness, and the most serious volume shrinkage, and bad sensory quality. The best overall quality of crispy mushroom could be achieved by vacuum frying or freeze drying.

Chitosans with different molecular weights (3, 300－400 kD and 700 kD) were labeled with fluorescein isothiocyanate (FITC-CT) and tested for their antibacterial activity in vitro. Besides, confocal laser scanning microscope was used to study the antibacterial action sites of fluorescently labeled chitosans in E.coli. The results indicated that all 3, 300－400 kD and 700 kD fluorescently labeled chitosans had antibacterial activity, although their inhibitory rates were decreased by 4.22%, 19.56% and 14.54%, respectively compared to their corresponding non-labeled counterparts. The antibacterial action site of 3 kD chitosan, which could enter bacterial cells, may be a given substance in bacterial cells, while 300－400 kD and 700 kD chitosans could not enter bacterial cells so that their antibacterial action site was presumably the surface of bacterial cell membrane.

In this study, the effect of freezing temperature during processing on water absorbability and distribution in konjac vermicelli was investigated using NMR. The results showed that the mobility behavior of bound and free water in konjac vermicelli was different during freezing. Konjac vermicelli frozen at －12 ℃ for 3 h during processing showed the highest water absorbability and water holding capacity during and after rehydration.

In this study, crude extract concentrate from silver carp eggs was prepared and purified by Q Sepharose Fast Flow anionic chromatography and subsequent Sephacryl S-200 molecular sieve chromatography to obtain partially purified casepase inhibitor (CPI) named as CPI-I. Azocasein assay was used to determine the inhibitory activity of crude extract concentrate and CPI-I. In addition, the heat stability of CPI-I activity was evaluated using the fluorescent peptide Z-Phe-Arg-MCA as substrate. The purification factor of CPI-I relative to silver carp egg homogenate was 72, and the recovery rate was 10.25%. Based on the molecular weight standard curve obtained from Sephacryl S-200 molecular sieve chromatography and the results of reverse zymographic analysis, the molecular weight of CPI-I was preliminarily identified as 89 kD. The results of periodic acid-Schiff (PAS) staining demonstrated that CPI-I was a glycoprotein. CPI-I could inhibit cathepsin L from silver carp meat and showed remarkable heat stability.

In this study, 12 typical mung bean cultivars from Beijing, Hebei Province and Northeast China were selected to investigate the main nutrients that influence sensory and textural properties of mung bean paste using principal component analysis (PCA). The PCA results showed that 4 principal components could reflect most details on mung bean paste with a cumulative contribution rate of 84.380%. Protein, starch, hardness and sandy texture were the main factors affecting the quality of mung bean paste. These 4 principal components rather than the original 10 quality factors were used in comprehensive evaluation of mung bean paste, and Zhonglu..NO.10, Baolu..942, Jilu..-19-2 were selected as the appropriate cultivars for making mung bean paste.

The molecular conformation of amylopectin from glutinous rice, indica rice and japonica rice in DMSO pure or aqueous solution was studied by intrinsic viscosity test and laser scattering (LS). The results showed that amylopectin from indica rice and japonica rice had similar molecular characteristics which were different from those of glutinous rice. Amylopectin from glutinous rice had the maximum molecular weight and rayleigh ratio, highest degree of branching and lowest overlap concentration with highly extendable molecular chain. The molecular conformation of amylopectin in DMSO was related to DMSO concentration its aqueous solution and the average molecular weight, degree of branching and concentration of amylopectin. The molecular conformation of rice amylopectin was almost spherical structure in neat DMSO. In DMSO aqueous solution, the molecular conformation of amylopectin from glutinous rice was greatly affected by its concentration, which displayed rigid spheres at very low concentration and flexible sphere at increased concentration. Amylopectin from indica rice and japonica rice was scarcely affected by its concentration and displayed the shape of more rigid star.

Objective: To separate, purify and biologically characterize antioxidant peptides from Radix Puerariae. Methods: Widely grown Radix Puerariae was extracted with 30% ethanol aqueous solution, dialyzed, lyophilized, purified by DEAE anion exchange chromatography and reversed-phase HPLC to obtain an antioxidant peptide fraction with the highest reducing power, named as PE1. PE1 was tested by ninhydrin reaction and its molecular weight was measured. Moreover, the scavenging effects in vitro on superoxide anion (by pyrogallol autoxidation method), DPPH and hydroxyl radicals (by Fenton reaction method) were evaluated. Results: A single peak was observed in the reversed-phase HPLC pattern of PE1. The reaction between PE1 and ninhydrin was positive, and the molecular weight of PE1 was approximately 746 D. PE1 was effective in scavenging superoxide anion, DPPH and hydroxyl radicals. The scavenging rate was 80.01% at 0.652 mg/mL against hydroxyl radicals, 97.35% at 5 mg/mL against superoxide anion radicals and 75.02% at 3.5 mg/mL against DPPH radicals with an IC50 of 2.83 mg/mL. Conclusion: PE1 has strong radical scavenging activity.

The effect of heat treatment on the free radical scavenging properties of acorn starch was investigated. After 2 h heat treatment, the color of acorn starch showed no visible change. With increasing heating temperature, the total polyphenol content displayed an obvious downward trend. Moreover, heat treatment resulted in a distinct decrease in the free radical scavenging properties against DPPH and hydroxyl free radicals by different percentages. After heat treatment at 120 ℃ for 2 h, the hydroxyl free radical scavenging capacity decreased by 56.2%, while the DPPH free radical scavenging capacity decreased by only 8%. These results suggest that heat treatment has different effect on the scavenging properties of against DPPH and hydroxyl free radicals.

During processing and storage of meat products, lipid oxidation plays an important role in the formation of flavor. However, overoxidation of lipid without proper control has a significant negative impact on meat product quality and safety. In order to estimate the relation between lipid oxidation and sausage quality, three batches of sausages were treated under different conditions of packaging, storage temperature, light exposure and antioxidant treatment. Lipid oxidation was measured by determination of acid value, peroxide value and TBARS. It was found that lipid oxidation in sausages with different treatments was different. The fatty acid composition of phospholipid and free fatty acid changed significantly during processing and storage of Chinese sausages and this change was correlated well with lipid oxidation.

Totally, 24 Simmental hybrid bulls at 18, 36, 54 and 72 months of age (6 for each age) were selected from the cattle farm of Anhui Da Ming company. The cattle were slaughtered and processed in a commercial plant. Fiber diameter, hydroxyproline content and shear force valueof the longissimus dorsi (LD) muscle were measured. The results showed that the shear force of LD muscle increased with the increase of fiber diameter and hydroxyproline content. The shear force was highly correlated with fiber diameter and hydroxyproline content, with r values of 0.833 and 0.835, respectively. The relationship between shear force and muscle fiber diameter could be described by the regression equation: y＝1.162e0.034x (R2 ＝ 0.932). The regression equation of shear force versus hydroxyproline content was y＝1.793e27.430x (R2 ＝0.947).

Essential oil was extracted from poknkan mandarin peels by steam distillation and its chemical composition was analyzed by GC-MS. A total of 39 compounds were identified. Among them, the predominant compounds were limonene (12.18%), followed by β-linalool (10.88%), γ-terpinene (9.37%), cycloheptene, 5-ethylidene-1-methy (9.37%), β-myrcene (9.36%), β-pinene (8.12%), 2-carene (7.8%), α-pinene (6.74%), octanal (5.14%), α-thujene (3.99%) and β-phellandrene (3.31%). Meanwhile, the effect of the essential oil on the spore germination and mycelium growth of Penicillium digitatum was measured. The results revealed that the spore germination and mycelium growth of Penicillium digitatum could be promoted by the essential oil could promote at a concentration not exceeding 0.25% but be inhibited at a concentration exceeding 0.5%. In conclusion, this study demonstrates that essential oil from poknkan mandarin peels has a notable inhibitory effect on the growth of Penicillium digitatum.

This study aimed to investigate the interaction effects of flaxseed gum (FG), carrageenan and xanthan gum (XG) on pork meat sausages. A factorial design was applied to analyze the effects of different amounts of added FG, carrageenan and XG on the water-holding capacity and oil-holding capacity of pork meat sausages. The results indicated that the presence of FG could significantly increase the water-holding capacity of pork meat sausages after roasting at 60 ℃ for 20, 40, 60 min or 80 min (P＜0.01). Carrageenan had no significant effect on the water-holding capacity of pork meat sausages after roasting at 60 ℃ for 20 min or 40 min. A significant interaction effect between FG and XG was observed on the water-holding capacity of pork meat sausages after roasting at 60 ℃ for 20 min or 40 min. Three types of gums could be ranked in decreasing order of their effect on the water-holding capacity of pork meat sausages as FG ＞ XG ＞ carrageenan. The oil-holding capacity of pork sausages immersed in ethanol diethyl ether for 40 min and 60 min was influenced significantly by FG (P ＜0.05) but not significantly influenced by XG or carrageenan. FG had the highest effect on the oil-holding capacity of pork sausages, followed by XG; the effect of carrageenan was the weakest.

In this study, the changes of Coliforms, Salmonella and Staphylococcus aureus were compared in the pickle during natural and direct vat set fermentation. In the direct vat set fermentation, Lactobacillus plantarum NCU116 was used as the starter culture. The results showed that the counts of three pathogens during natural and direct vat set fermentation revealed an increase at the early stage, then a decline and disappearance finally. However, a significant decrease in the counts of the pathogens was observed in the direct vat set fermentation (P＜ 0.05) compared to the natural fermentation, and all three pathogens disappeared on the 2nd day in the direct vat set fermentation. On the other hand, Salmonella, Staphylococcus aureus and Coliforms disappeared on the 3rd, 3.5th and 4.5th day during the natural fermentation, respectively, suggesting that Lactobacillus plantarum NCU116 has significant inhibitory effect on food-borne pathogens during pickle fermentation process.

Nutrient broth media containing different concentrations of sodium lactate (0, 0.2, 0.5, 1.0, 1.5 g/100 mL and 2.0 g/100 mL; consequent pH 4.0－6.2) were used to culture Pseudomonas aeruginosa constantly at 25 ℃ to examine the inhibitory effect of sodium lactate on bacterial growth. In the proper pH range, sodium lactate showed outstanding antibacterial activity. At a medium pH level lower than the critical inhibitory pH, the antibacterial effect of sodium lactate was directly proportional to the corresponding concentration. At a medium pH of 4.8, sodium lactate exhibited the highest antibacterial activity at 2.0 g/100 mL, followed by 1.0 g/100 mL; the antibacterial activity was the weakest at 0.5 g/100 mL. At a constant sodium lactate concentration, the antibacterial activity was inversely proportional to medium pH.

Proteomic analysis was carried out to identify and characterize protein expression in Lactobacillus casei XM2-1. The cytosolic proteins of L. casei XM2-1 at the mid-exponential phase and early stationary phase were resolved by two-dimensional gel electrophoresis. Sixteen proteins revealed significant differences between two growth phases, and seven proteins were identified as stress proteins by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF/MS), which included GroEL, DnaK, Hsp 20-1, Hsp 20-2 and UspA. This will be helpful for improving our understanding of the lg-ATR response in L. casei.

The aim of this study was to screen and identify protease-producing strain from saccharification waste in the production of monosodium glutamate. A protease-producing strain named as NX-PB17 was obtained and identified as Bacillus subtilis based on morphological observation, physiological and biochemical experiments and 16S rDNA sequence analysis. The optimal temperature and pH for protease activity was 50 ℃ and 7.0, respectively. In addition, the obtained protease exhibited excellent stability in a wide range of temperature and pH. Therefore, this strain has huge potential for industrial production.

The microflora and their changes in vacuum-packed fresh-cut purple potato during the whole storage period were studied. The results indicated that two Lactobacillus strains, two Enterobacteriaceae strains, two yeast strains, one Micrococcus strain and one Staphylococcus strain were obtained from different selective media and identified by physiological and biochemical experiments. During the whole storage period, yeast was dominant in quantity. The change trend of Lactobacillus was basically the same as that of colony-forming units. In the late growth stage, the growth speed of Enterobacteriaceae had an obvious increase, while Staphylococcus revealed an obvious decrease. Therefore, Lactobacillus and yeast were the dominant bacteria in vacuum-packed fresh-cut purple potato.

In the present study, ammonium sulfate fractional precipitation, PEG 6000 precipitation and Sephadex G-200 column chromatography were sequentially carried out to separate and purify alliinase from crude garlic extract. SDS-PAGE was used to identify the enzyme and analyze its purity. The optimal extraction and separation conditions were determined as follows: alliinase was extracted with pH 6.5 phosphate buffer at 4 ℃, precipitated with 20% PEG 6000, and centrifugated at 2000 × g for 30 min. After purification by Sephadex G-200 column chromatography, the purification factor of the purified alliinase relative to the crude alliinase extract was 16.85 fold and activity recovery 41.26%. The subunit molecular weight of the alliinase was approximately 54.7 kD. An orthogonal array design was use to optimize the effects of three metal ions, glucose and sucrose on its activity. Moreover, the effect of metal ions on its reaction kinetics and UV-visible spectrum was also explored. The results showed that combinations of metal ions at various concentrations revealed a significant impact on alliinase activity. Mn2+ was the most important factor. In the presence of 10 mmol/L Mn2+, 10 mmol/L Fe3+, 5 mmol/L Ca2+, and 5 mmol/L sucrose, the highest relative activity of 155.59% was obtained. However, 10 mmol/L Cu2+ significantly inhibited alliinase activity. The Km was measured to be 0.25 mmol/L and Vmax was determined to be 1.29 μmol/min using alliin as the substrate. UV-visible spectroscopy was used to confirm the existence of the cofactor pyridoxal phosphate (PLP). The activation or inhibition of alliinase by metal ions may be due to changes in the structure of 5,-PLP and its binding to the main chain of alliinase.

Thirty endophytic strains were isolated from the skin, cob and stem of the resveratrol-rich grape variety Merlot. Through liquid fermentation and HPLC measurement of resveratrol content in the fermentation broth, 7 capable of producing resveratrol were screened out of the 30 isolates. The strain MG1 showed the strongest stability and the highest yield in the production of resveratrol (97 μg/L), whereas other six isolates had a lower and unstable ability to produce resveratrol. The strain MG1 was identified as Alternaria sp. on the basis of its morphological characteristics and internal transcribed spacer (ITS) gene sequence.

According to the reported amino acid sequence of single-chain monellin, the codon bias of Pichia pastoris and Morus alba L., a synthetic monellin gene was achieved. Then, the enhanced green fluorescent protein (EGFP) gene was added into the downstream of monellin gene to construct an expression vector named as pPIC9K-M-E. Based on transformation of yeast by electroporation, the expression vector pPIC9K-M-E was successfully imported into Pichia pastoris. PCR amplification, fluorescence detection, Western Blot analysis and SDS-PAGE results demonstrated that the fusion protein was expressed and the fusion protein revealed high intensity of sweetness, which was almost 500 times sweeter than the sucrose with same amount.

Enterococcin SAU-2 was partially purified by 90% ammonium sulfate precipitation followed by SP Sepharose Fast Flow chromatography. After the purification of enterococcin, a 10.79-fold enhancement in specific activity and a recovery rate of 17.27% were achieved. The estimated molecular weight of enterococcin SAU-2 was approximately 4350 D based on Tricine-SDS-PAGE. The structural gene and amino acid sequences of the enterococcin SAU-2 had low homology with those of most enterococcins. The enterococcin SAU-2 was identified as a new member of the bacteriocin family.

Bacillus licheniformis BCPG006 was mutagenized by means of both UV and He-Ne laser. A mutant strain named as Bacillus licheniformis BCPG078 having a high ability to produce γ-polyglutamic acid (γ-PGA), was obtained by resistance screening. The γ-PGA yield of the mutant strain was 16 g/L during 72 h of shake flask culture at 37 ℃, initial pH 7 and 200 r/min, which was 2.67-fold higher than that obtained from the original strain (6 g/L). These results suggest that the mutant strain has strong genetic stability. Meanwhile, combination of UV and He-Ne laser provides an effective method for the screening of γ-PGA-producing strains.

Bacillus subtilis OST23a, a marine bacterium, was mutagenized with both UV light and DES treatment to obtain a high-yield antioxidant exopolysaccharide (EPS)-producing strain named as UD292. The EPS yield of the mutant strain was 43.92 mg/L, which increased 6.26-fold as compared with the original strain. The EPS obtained from both strains showed no obvious difference in their antioxidant activity. The mutant strain remained stable in successive passages.

In this study, two β-1,3-glucanase (Glu) genes were amplified from the cDNAs of Triticum aestivum and Oryza sativa by RT-PCR and designated as TaGlu9507 and OsGlu30, respectively. Sequence analysis showed that both TaGlu9507 and OsGlu30 contained a 1002 bp-length ORF encoding two putative peptides of 334 amino acids with 20 and 29 residues signal peptides in length, respectively. DNA fragments from the coding sequences (CDS) of TaGlu9507 and OsGlu30 genes without their signal peptide sequences were cloned into the E. coli expression vector pET-28a(+). The recombinant vectors were transformed into E. coli BL21 (DE3) strain, respectively. The obtained transformants were able to express β-1,3-glucanase in a large scale when they were induced with IPTG at a final concentration of 0.5 mmol/L for 3 hours. SDS-PAGE analysis showed that the contents of the expressed β-1,3-glucanase in total soluble protein of E. coli were 49.7% and 26.7%, respectively. The expressed β-1,3-glucanase products had an obvious inhibitory effect on fungi such as Aspergillus niger and Pichia pastoris. These results further revealed that β-1,3-glucanase gene was a potential target gene for the prevention and cure of fungal diseases of plants.

In this study, response surface methodology was used to optimize the fermentation at natural temperature of Prunus mira Koehne fruits grown in Linzhi, Tibetan for producing fruit wine. Based on one-factor-at-a-time experiments, a central composite design was used to establish a mathematical model describing the effects of sugar content of fruit juice, yeast inoculum size and pH on alcohol content of fruit wine for response surface analysis. The results showed that the optimal fermentation conditions were 18.84% sugar concentration in fruit juice, 0.76‰ yeast inoculum, and initial fermentation pH 3.96. Under these conditions, the alcoholicity of the wine obtained was 11.33% (V/V). The fruit wine obtained after post-fermentation and ageing displayed a golden yellow color, a strong, sweet, mellow and harmonious taste, and an aromatic smell.

One hundred and twenty-six pork samples were collected in Sichuan province. Escherichia coli and Salmonella spp. were isolated using selective medium. The isolates were identified by morphological characteristics and confirmed by 16s rDNA sequence analysis. The susceptibility to seventeen antibiotics was performed according to the standard disk diffusion method recommended by the Clinical and Laboratory Standards Institute (CLSI). The results showed that 105 E. coli and 17 Salmonella spp. were obtained with detection frequency of 83.33% and 14.28%, respectively. Of 105 E. coli isolates, 55.3% and 52.3% were resistant to tetracycline and ampicillin, respectively. The resistance frequency to other antibiotics decreased in the following order: K (26.7%) > S (19.1%) > CIP (17.1%) > NOR (14.3%) > KF (11.5%) > SAM (4.8%) > CRO, CTX, ATM, CN (2.9%) > CAE (1.9%) > AMC (0.8%) > AK (0.1%) > IPM (0%), TZP (0%). There were 28 resistance profiles. Among these resistance profiles, AMP, TET and AMP/TET profiles were dominant. In addition, 55.5%, 38.9% and 27.8% of 17 Salmonella isolates were resistant to tetracycline, ampicillin and streptomycin, respectively. The resistance frequency to other antibiotics decreased in the following order: SAM, AMC (11.1%) > CTX, K, KF, CN, CIP, NOR (5.6%) > CRO, CAE, IPM, ATM, TZP and AK (0%). There were 13 resistance profiles. The isolates in pork from Sichuan province had appeared a certain drug-resistant frequency. Although the resistance frequency was lower than other reports, the multi-drug resistance was common in the isolates from pork, suggesting that the isolates from pork should be cautioned because they may constitute a reservoir of antibacterial resistance.

Based on the principle of TTC-dehydrogenase reductive reaction, a procedure for the determination of dehydrogenase activity was established in four typical moulds such as Aspergillus flavus sp., A. candidus sp., A. glaucus sp. and Penicillium sp. that are widely distributed in stored cereal grains. The results revealed that the dehydrogenase had stable reaction in Tris-HCl buffer with optimal TTC concentration of 0.2 g/100 mL and acetone volume of 80%. The optimal determination temperature for four moulds was 30 ℃ and the optimal pH for Aspergillus flavus sp. and A. candidus sp. was 11.0, while the optimal pH for A. glaucus sp. and Penicillium sp. was 10 and 10.5, respectively. The reaction duration for Aspergillus flavus sp. and Penicillium sp. was 1.5 h, whereas the reaction duration for A. candidus sp. and A. glaucus sp. was 2.5 h. A high correlation was observed between dehydrogenase activity and mould number during wheat mildew process.

In order to prepare anti-fatigue peptides, pepsin was used to hydrolyze casein. Based on weight-loaded swimming time, the hydrolysis parameters substrate concentration, enzyme/substrate ratio, pH and temperature were optimized to obtain anti-fatigue peptides with the highest activity. Meanwhile, hydrolysates obtained under different hydrolysis conditions were analyzed by capillary electrophoresis. The optimal hydrolysis conditions were determined as 5 g/100 mL substrate, 1:30 of enzyme/substrate ratio, pH 2.5, and 43 ℃ of hydrolysis temperature. Mice were administrated with the hydrolysate obtained under these hydrolysis conditions at doses of 0.048, 0.24 g/(kg ·d) and 2.4 g/(kg ·d) for 28 d, and then subjected to weight-loaded swimming tests. The weight-loaded swimming time of mice administrated with the optimized hydrolysate was significantly prolonged when compared to the same doses of hydrolysates obtained under non-optimal conditions. The optimized hydrolysate and other hydrolysates displayed significant differences in their capillary electrophoresis patterns: the maximum peak appearance time of the optimized hydrolysate was different from that of other hydrolysates and it had a unique peak at 17-18 min.

Agrobacterium radiobacter AR01 was mutagenized using ultraviolet (UV) irradiation and subsequent lithium chloride treatment to obtain a high-yield neutral phytase-producing strain. The neutral phytase activity of the strain reached up to 18.49 U/mL after 96 h cultivation at pH 7.0, 30 ℃ and an inoculum amount of 10%, which was 47.68% higher than that of the original strain. The fermentation cycle was shortened by 12 h. Moreover, the mutant strain showed good hereditary stability.

The effect of allicin on growth kinetics of Pseudomonas in liquid and solid matrices was studied. The results showed that under liquid culture conditions, the lag phase of Pseudomonas growth reduced from 1.9136 to －0.4665, and maximum specific growth rate from 0.9107 to －0.0159 with increasing allicin concentration. In chilled fresh pork, the lag phase of Pseudomonas growth increased from 1.9796 to 5.6249 while the maximum specific growth rate decreased from 1.0291 to 0.8615 under the stimulation of allicin. Allicin revealed consistent effect on the maximum specific growth rate during Pseudomonas growth in both matrices. Therefore, the effect of allicin on the growth of Pseudomonas under solid culture conditions can be inferred from the change of maximum specific growth rate under liquid culture conditions.

A two-step procedure was performed to isolate and screen histamine-producing bacteria (HPB) from Chub mackerel meat according to their histamine-producing capability. The screened strains were identified by physiological and biochemical analysis combined with 16S rRNA sequence analysis. The results showed that among five HPB strains isolated from Chub mackerel meat, two strains were gram-negative bacteria and the other three strains were gram-positive bacteria. These five HPB isolates were separately inoculated into a medium containing 2.0 g/100 mL histidine and cultured for 24 h at 36 ℃ to obtain histamine concentrations of 210.5, 823.0, 130.5, 229.0 mg/L and 217.0 mg/L, respectively. They were identified as Pseudomonas monteilii, Citrobacter freundii, Bacillus sphaericus, Macrococcus caseolyticus and Staphylococcus sciuri according to their physiological and biochemical characteristics and molecular biological analysis.

A biogenic amine-producing strain named as C10 was isolated from chilled chicken in our laboratory. Its effect on the safety of chilled chicken was evaluated during storage. The strain was identified according to its physiological and biochemical characteristics and 16 rDNA sequence. At the same time, its ability to produce biogenic amine during culture in decarboxylase medium at 4 ℃ for 3 days was analyzed by thin layer chromatography (TLC) and high performance liquid chromatography (HPLC). The strain C10 was identified as Hafnia alvei. Consistent results were obtained using TLC and HPLC, which showed that C10 could produce cadaverine, putrescine and histamine at levels of 12.28, 5.23 mg/L and 8.35 mg/L, respectively. In conclusion, Hafnia alvei is a potential hazard to the safety of chicken during refrigeration. In addition, TLC is proved to be a rapid, economical and reliable method for detecting BAs in meats.

Four pathogens, strain 059#, 067#, 087# and 088#, were isolated from infected plum fruit during postharvest storage. Morphological characterization and rDNA ITS analysis confirmed that the four pathogens were Gibberella moniliformis, Alternaria alternate, Penicillium oxalicum and Aspergillus tubingensis, respectively. A Biolog Microbial Identification System with FF MicroPlate was applied for carbon source utilization tests of the four pathogens based on their abilities to utilize 95 different substrates. The results of carbon metabolic fingerprinting analysis showed that all the isolated pathogens had more than 77 optimal carbon sources, 45 ones in common such as D-fructose, D-glucosamine, sucrose, sorbitol, malic acid and citric acid.

To improve bacterial cellulose (BC) production and to develop specific cellulose functional food products, BC was prepared from the fermentation of apple juice or pear juice by Gluconoacetobacter hanseni CGMCC 3917. The influence of fruit juice dilution and amount of added yeast extract on BC yield was evaluated. Meanwhile, further studies were done to investigate the influence of fruit juice type on BC production, structure and properties. The results showed that pear juice provided more production of BC than apple juice, reaching 46.343 g/100 mL. Moreover, dried BC membranes from pear juice showed a significantly higher rehydration rate, and a slightly higher total sugar content than those from apple juice. There were no pronounced differences in water content of wet BC membranes and cellulose, protein and fat contents and microstructure of dry BC membranes between both fruit juices.

The liquid-state fermentation conditions of selenium-enriched soybean by Ganoderma lucidum mycelium were studied. Before the fermentation, selenium-enriched soybean was soaked, milled, filtrate, boiled and inoculated. One-factor-at-a-time and orthogonal array design methods were used to optimize fermentation temperature, initial pH, shaking speed and soybean slurry concentration based on degree of hydrolysis. The optimal fermentation conditions were determined as follows: temperature 28 ℃, initial pH 5.8, shaking speed 160 r/min, soybean slurry concentration 5% and fermentation time 132 h. Under the optimized fermentation conditions, the degree of hydrolysis was 27.8% and the concentrations of soybean polypeptides, polysaccharides and ganoderic acid in the fermentation broth obtained was 7.0178, 1.75 mg/L and 0.66 mg/L, respectively.

The aim of this study was to prepare umami peptides from the hydrolysis of a mixture of meat from 3 different species of aquatic products (silver carp, prawn and scallop) at a mass ratio of 1:1:1 with both flavourzyme and protamex at a mass ratio of 1:1. The hydrolysis process was optimized using response surface methodology based on a Box-Behnken experimental design. The effects of enzyme-to-substrate ([E]/[S]) ratio, hydrolysis temperature and hydrolysis time on degree of hydrolysis and sensory evaluations were explored. The optimal hydrolysis conditions were determined as follows: [E]/[S] ratio 7.5‰, substrate concentration 30 g/100 mL, natural pH, hydrolysis 56 ℃, and hydrolysis duration 5.9 h. Under these conditions, the degree of hydrolysis of aquatic products and the sensory evaluation score of the hydrolysate obtained were 56.32% and 6.8, respectively, close to the predicted values (55.17% and 6.9, respectively). The ultrafiltration of this hydrolysate resulted in 4 umami peptides. Maillard reaction products of each umami peptide with molecular weight between 2.5 kD and 5 kD showed a strong umami and non-bitter taste and no fishy odor.

The basic minimal media (BMM) containing 0%, 3.5% or 5% NaCl and 20 mg/kg betaine Salmonella SL1344 were used to culture Salmonella enterica SL 1344 at an inoculum level of 103 CFU/mL in a constant temperature oven or at lower inoculum gradients in a Bioscreen for growth curve investigations. In addition, the growth of single cells under the condition of 3.5% NaCl was explored. The results showed that the growth distribution of cell colonies was determinative. By contrast, the growth distribution of single cells was stochastic. The relationship between the growth of single cells and cell colonies could be modeled.

Objective: To study the effect of Lycium barbarum polysaccharide (LBP) on hypoglycemic activity and cytokine in type 2 diabetic patients. Methods: The 1:1 matching method was used to select subjects according to their age (difference no more than 5 years old), duration of diabetes (difference no more than 5 years) and drug type and doses. LBP or placebo was provided by 300 mg/d for 3 consecutive months. Results: Fasting serum glucose and TNF-α had a significant difference between two groups after administration for 3 months. However, no significant difference was observed in leptin, interleukin 6 (IL-6), adiponectin and C reactive protein. Conclusion: LBP has the functions of decreasing serum glucose and reducing TNF-α in type 2 diabetic patients.

Objective: To explore the intervention effect of exogenous nucleotides on ethanol-induced embryonic abnormality in whole embryo culture and provide a theoretical reference for future studies. Methods: in vitro post-implantation whole embryo culture was used in this study. Pregnant mice with GD 8.5 were killed by cervical dislocation and the uteri were removed into sterile Hank, s solution. The embryos with intact yolk sacs and ectoplacental cones were induced by ethanol, and then subjected to intervention of exogenous nucleotides at the doses of 0.032, 0.80 mg/L and 20.0 mg/L, respectively. The growth and development of mouse embryos and morphological differentiation of tissues and organs after cultivation for 48 h was evaluated using Maele-Fabry scoring system. Results: An obvious intervention effect was achieved through nucleotide supplementation at the dose of 0.80 mg/L, which could result in an increase of crown-rump length, head length, the differentiation of visceral yolk sac vascular vessels. The scores of flexion, heart, tail neural tube, hindbrain, midbrain, forebrain, otic system, forelimb and branchial arch also revealed a significant increase when compared with ethanol group. Although nucleotide supplementation at the doses of 0.032 mg/L and 20.0 mg/L also exhibited protective effects against ethanol-induced developmental toxicity, the protective effect was weaker when compared with the dose of 0.80 mg/L. Conclusion: Nucleotide supplementation at proper dose may be of great benefit for the development of embryos exposed to alcohol in the uterus of mice. Exogenous nucleotides provide an effective strategy for the prevention of ethanol-induced birth defects.

Objective: To explore the effect of raspberry ketone (RK) on lipid metabolism and inflammatory factors in hyperlipidemic rats. Methods: Forty SD rats (half male and half female) were randomly divided into 5 groups. The rats fed normal food were served as normal control group; the rats fed high-fat diets for 4 weeks were administered with RK at the doses of 20, 10 g/L and 5 g/L to create high, middle and low dose groups. The rats in each group were killed after the administration of RK for 8 week. The body weight, visceral index, and serum lipid parameters such as TC, TG, HDL-C and LDL-C, apolipoprotein including apoA-I and apoB, C-reactive protein (hs-CRP), TNF-α and IL-6 were determined. Results: RK could significantly reduce TC, TG and LDL-C levels in hyperlipidemic rats and increase HDL-C content. Meanwhile, serum apoA-I level revealed a significant elevation while apoB revealed an obvious reduction. Moreover, RK could reduce the ratio between liver and body weight, and significantly reduce serum hs-CRP, TNF-α and IL-6 contents. Conclusion: RK not only has a role in regulating blood lipids but also can modulate low inflammation state in hyperlipidemic rats.

Kidney bean (Phaseolus vulgaris L.) is a featured crop grown in Qianjiang district, southeast Chongqing, China. The plant is commercially exploited due to its pleasant sensory characteristics and plentiful nutrients. In the present study, the chemical composition of Qianjiang grown kidney beans were determined. Moreover, the digestion rate of carbonhydrates from Qianjiang grown kidney beans was also explored by Englyst method. The results indicated that Qianjiang grown kidney beans contained protein (23.08 ± 0.97)%, starch (43.44 ± 0.69)%, crude fat (2.72 ± 0.09)%, crude fiber (3.90 ± 0.04)%, ash (3.19 ± 0.06)%, reducing sugar (1.38 ± 0.03)% and non-reducing sugar (0.29 ± 0.05)%. Meanwhile, high content of potassium and magnesium as well as low content of sodium were observed. The essential amino acid index (EAAI) was 0.87 and the ratio coefficient of amino acids (RC) was 0.91. These results suggest that kidney bean is a high-quality food source, and rich in slowly digestible starch (SDS) ((41.46 ± 0.64)%, relative to dry basic starch). Heat gelatinization can result in a reduction in the SDS content.

Objective: To investigate the effect of puerarin on cognitive ability and hippocampal tissue NO-cGMP signaling in rats with exercise induced fatigue. Methods: A total of 30 adult male SD rats were randomly assigned to 3 groups (10 rats in each group): no exercise control, exercise and exercise plus puerarin groups. The rats in both exercise groups were subjected to increasing weight-loading swimming training for 10 d. The cognitive ability of rats was evaluated by morris water maze test, and the hippocampal iNOS mRNA and nNOS mRNA expression levels and cGMP and NO contents were measured. Results: The exercise control group showed a significant decrease in percent residence time in the central area, the number of original platform passes, and hippocampal nNOS mRNA expression level but a significant increase in hippocampal cGMP and NO contents and iNOS mRNA expression level as compared to the no exercise control. The percent residence time in the central area, the number of original platform passes and nNOS mRNA expression level of the exercise plus puerarin group were significantly higher than those of the exercise control group, whereas the hippocampal cGMP and NO contents and iNOS mRNA expression lelvel of the exercise plus puerarin group were significantly lower than those of the exercise control group. Conclusion: Puerarin administration can result in a marked decrease in hippocampal NO content in rats with exercise induced fatigue, which may be related to the decreased expression of iNOS mRNA. Moreover, puerarin has some neuroprotective effect on rats with exercise induced fatigue by inhibiting hippocampal NO and stabilizing cGMP production.

Pomelo, the largest of citrus fruits, has a very thick peel that is up to 40%－50% of fruit weight. This review summarizes the recent progress in the antioxidant activity and antimicrobial effect of pomelo peel extract, the extraction of essential oil, flavonoids, pectin, dietary fiber, polysaccharides, pigments and phenolic acids, the development of pomelo fruit products such as fruit juice, jam, shaddock cake, preserved fruits, tin cans, fruit vine, fruit vinegar and fresh-cut shaddock disc, and the utilization of fresh flowers, immature fruits and seeds of pomelo with the aim of providing references for in-depth development and exploitation of pomelo resources.

Membrane separation technique has been extensively used in the food processing industry, promoting the rapid development of this industry. The physicochemical stability, high separation effectiveness, environment-friendly property, and economic utility of membrane separation technique have determined its broad application prospects. The recent applications of membrane separation technique in the processing of different types of food products are reviewed in this paper.

Shelf life is an important indicator for the quality and stability of citrus juice. The research progress in the shelf life of citrus juice is systemically introduced and analyzed on the basis of packaging materials, manufacturing processes and environmental factors. Quality loss modeling and predictive shelf life modeling of citrus juice are also summarized. Finally, the future development trends of shelf life prediction of citrus juice are proposed and the corresponding limitations are discussed.

Whole grains are rich in bioactive phytochemicals, including phenolic compounds, β-glucan, dietary fiber and others. Phenolic compounds have attracted extensive attention due to their unique antioxidant functions. In this article, the composition and existing forms of phenolic compounds in whole grains, factor affecting their contents and evaluation methods for their antioxidant effect are reviewed, with the aim of providing references for future studies and consumption of whole grains.

Peanut is one of the major allergenic foods, which can cause severe allergic reactions. Currently, there are no effective therapeutic strategies for peanut allergy. For peanut allergic patients, avoiding intake of the foods containing peanuts is the best choice. Meanwhile, the detection of peanuts in foods is becoming particularly important. Herein, major peanut allergens and research progress in peanut allergen detection are introduced. Traditional enzyme-linked immunosorbent assay (ELISA), western blotting and polymerase chain reaction (PCR) are summarized. ELISA and western blotting are extensively used in the detection of peanut allergens. However, the application of PCR based on DNA or RNA is not common. Moreover, some newly developed detection methods such as biosensor and mass spectrometry are discussed. Both of them are characteristics of faster, easier and more sensitive detection have promising prospects in the detection of peanut allergens.

This paper reviews the recent research progress in bioactive substances such as angiotensin I-converting enzyme inhibitory peptides, radical-scavenging peptides, defensin, lectin and protease inhibitors from bean sources. Meanwhile, the future development prospects of these bioactive substances are discussed.

Dracocephalum is a genus with approximately 60 species of flowering plants in the family of Lamiaceae, native to temperate regions of the Northern Hemisphere. The chemical components of some members in this family are well known, which include essential oils, flavonoids and flavonoid glycosides, plant sterols, organic acids and esters. Recently, much attention has been paid to Dracocephalum genus and its chemical components due to their diverse activities, such as antioxidant activity, antihypoxic activity, cardiovascular protective effects, antitumor activity and radical-scavenging effects. The chemical compositions of major plants from Dracocephalum genus and their pharmacological effects are reviewed in this paper with the goal of providing a reference for further research and development.

Lipids can more easily promote rice aging and resulting deterioration compared with rice starch and protein. The change in lipids is considered as the major factor causing aging. Fatty acids from starch fat have an obvious effect on starch pasting properties. Meanwhile, the hydrocarbon chain of lipids and amylose can form a helical structure to inhibit starch swelling. However, the double bonds in unsaturated fatty acids can hinder the complexation between fatty acids and amylose, causing impact on starch gelatinization. Therefore, long-chain and saturated mono-glycerides complex is more stable. In this paper, the major forms, functional properties, content change and metabolic pathways of rice lipids during storage are reviewed.

Excessive heat processing of foods will produce a series of toxic substances named as neoformed contaminants (NFCs). The foods polluted by NFCs can be sorted as inflammatory foods. In this paper, the research progress in several major NFCs in inflammatory foods and corresponding health hazards during the last decade is summarized. The control strategies of NFCs are proposed. Meanwhile, the application of dietary polypehnol to prevent hazards caused by NFCs is discussed.

Agricultural product (food) safety risks can arise at any points in food supply chain from farm to mouth. Recently, many studies have focused on food safety control. Many standards and control systems such as HACCP, GVP, GAP, GMP and traceability system have been established and conducted in different countries. However, food safety control and risk assessments in different food sectors throughout the entire supply chain are less systematically studied. Therefore, an integrated and quantified food safety control system or model needs to be established in the future.

Bovine milk is nutritious in multiple aspects. It has become the most suitable food source for infants. However, many infants are allergic to bovine milk. Maillard reaction provides a novel method for glacosylation modifications of whey proteins, and has gained extensive attention in the food field. In this paper, the structural characteristics and allergenicity of major milk allergens are summarized. Glycosylation modifications of α-lactalbumin and β-lactoglobulin are also reviewed. Meanwhile, the immunogenicity of whey protein can be reduced by conjugation with saccharides, without destroying its molecular structure and functions.

Silkworm pupal oil is rich in α-linolenic acid and other unsaturated fatty acids. It can reduce plasma lipids and blood glucose, and has antioxidant activity and other healthy functions. Therefore, it has great nutritional and medicinal values. In this paper, the research progress in fatty acid composition and healthy functions of silkworm pupal oil is reviewed and its future development trend is also predicted with the purpose of providing a theoretical reference for comprehensive utilization of silkworm pupa and extensive application of silkworm pupa oil due to its extensive healthy functions.

The biodiversity of citrus and its relatives is very significant. The development and utilization of functional components from citrus have gained growing attention. Coumarin is a kind of natural aromatic product with extensive application and market prospects due to the wide range of biological activity. In recent years, natural coumarins in citrus plants are active and have been widely studied and made significant progress. In this paper, the research progress in chemical composition and pharmacodynamics of natural coumarins from citrus and its relatives are summarized with the aim of providing a basis for comprehensive development and utilization of citrus functional components.

Polysaccharides have a variety of biological activities. The polysaccharides from medicinal and edible fungi have gained extensive attention in the fields of food, medicine and biology. Recently, there are more and more reports related to treatments and health care functions of polysaccharides from fungi. Pachyman is a polysaccharide extracted from Poria cocos, and it has significant anti-tumor activity. In this article, the recent research progress in the composition, characteristics, fermentation and functions of pachyman are reviewed with the goal of providing a comprehensive survey for further research and development of pachyman, and a reference for protecting the resource of edible and medicinal fungi.

A statistic analysis of 11491 papers published in Food Science during 2001－2010 in terms of publishing volume, section features, funding supports, citation number, total citation frequency and impact factor was done based on the Chinese Journal Full-text Database, the CNJI Chinese Citation Database, the China Science and Technology Journal Citation Reports, and the Chinese Science Documentation Service System by means of bibliometrics to understand some development rules of Food Science over the last decade. The statistical results showed that this journal,s publishing volume increased year by year and provided growing information. This journal consisted of reasonable and constant sections. A growing number of funding supported papers were published in this journal. Moreover, the average number of citation a published paper showed stable growth. This journal ranked increasingly higher by impact factor and total citation frequency, and always ranked first among the journals in the field of light industry and textile. From these results, it can be concluded that Food Science, publishing high quality papers, not only provides one of the most important information sources in food science in China, but also is a leading authoritative journal.

The effect of ciprofloxacin residue on sensory properties, acidity, texture and volatile flavor substances in S. thermophilus fermented milk was studied. The results showed that the sensory quality of the fermented milk was significantly affected by ciprofloxacin at concentrations higher than 0.4 μg/mL. The viscosity of the fermented milk revealed a reduction and more severe dehydration and shrinkage was found at ciprofloxacin concentrations higher than 0.2 μg/mL. The content of volatile components in the fermented milk obviously decreased when the ciprofloxacin concentration was 0.1 μg/mL. These findings show that ciprofloxacin residue in raw milk used for preparing fermented dairy products should be less than 0.1 μg/mL.