One-factor-at-a-time and orthogonal array design methods were used to optimize four treatment conditions including lysozyme dose, pressure, temperature and treatment time that influence the bactericidal activity (evaluated by death rate of spores) of lysozyme in coordination with high pressure carbon dioxide against Alicyclobacillus acidoterrestris spores. The results showed that lysozyme dose, pressure and temperature had a significant effect on the inactivation of Alicyclobacillus acidoterrestris spores (P＜ 0.05). The death rate of Alicyclobacillus acidoterrestris spores reached 5.47 orders of magnitude under the optimized conditions: lysozyme dose 0.10 g/kg, pressure 25 MPa, temperature 55 ℃ and treatment time 60 min. The HPLC analysis and observation under scanning electron microscopy (SEM) of Alicyclobacillus acidoterrestris spores treated under these conditions indicated large amounts of 2,6-pyridine dicarboxylic acid (DPA) leakage and complete rupture of partial spores. In conclusion, lysozyme has a significantly synergistic effect on the inactivation of Alicyclobacillus acidoterrestris spores by high pressure carbon dioxide (P＜ 0.05).

In this study, some properties of products produced during digestion of Nostoc sphaeroides ku..ting phycobiliprotein in simulated gastric and intestinal fluids were investigated especially such as soluble protein and free amino acid contents and antioxidant properties. Meanwhile, the change in molecular weight during digestion of Nostoc sphaeroides ku..ting phycobiliprotein was determined by HPLC. The results showed that protein content revealed a downward trend during digestion in each stimulated fluids, and consequently free amino acid content exhibited an upward trend. Digestion products had stronger ABTS radical scavenging and anti-lipid peroxidation activities but weaker hydroxyl radical scavenging activity in D-deoxyribose system than Nostoc sphaeroides ku..ting phycobiliprotein. The results of partial correlation analysis demonstrated that 6 ku and 0.2 ku peptides were closely related to the antioxidant effect of digestion products of Nostoc sphaeroides ku..ting phycobiliprotein.

A Haake rheometer was used to study the effect of glutamic acid (Glu) on the rheological properties of tapioca starch paste in the present work. The results obtained showed that both tapioca starch pastes with and without added Glu were pseudoplastic and thixotropic. Both the pseudoplasticity and thixotropy initially increased and then decreased with increasing amount of Glu addition. The apparent viscosity of tapioca starch paste decreased with increasing shearing speed as a shear thickening phenomenon. Both neat and Glu-added tapioca starch pastes showed a weak gel behavior, and both the storage modulus (G＇) and loss modulus (G＇＇) first increased, then decreased, and finally tended to be Newtonian fluids with increasing amount of Glu addition.

The changes of texture, water-holding capacity and microstructure of native (EWP) and glycated (GWP) egg white proteins during storage were comparatively studied. The results showed that glycation resulted in an increase in the hardness, elasticity, cohesiveness, water-holding capacity of egg white proteins by 146%, 7%, 24% and 61% respectively. After storage at 4 ℃ for 180 days, both the gel hardness and cohesiveness of GWP decreased by 2%, and the springiness and water holding capacity of GWP increased by 1.3% and 0.6%, while the gel hardness of EWP decreased by 9%, and the springiness, cohesiveness and water-holding capacity of EWP increased by 0.6%, 3% and 5.2% respectively. A compact and more uniform network with constant stability in the course of storage was observed in GWP gels under SEM (×500 ), while gaps in EWP gel network were larger and the gel texture became looser with increasing storage time. These findings demonstrate that glycation is an effective method to improve the gelling properties and stability of EWP.

This study aimed to investigate the interactions among flaxseed gum (FG), soy protein isolate (SPI) and casein in pork sausages. Factorial design was applied to study the effects of different levels of added FG, SPI and casein on the water retention and oil retention of pork sausages. Our results indicated that FG addition had highly significant effect on the water retention of sausages after drying for 20 min at 60 ℃ (P＜0.01), but showed no significant effect on water retention after drying for 40 min at 60 ℃ (P＞0.05). Casein addition also affected the water retention of sausages after drying for 20 or 40 min at 60 ℃ (P＜0.01). Casein had the most significant effect on the water retention of sausages, followed by FG; the effect of SPI was the weakest. FG addition had significant effect on the oil retention of sausages after immersion in diethyl ether for 20, 40 or 60 min (P＜0.05), and similar results were observed when SPI or casein was added. SPI addition showed highly significant influence on the oil retention of sausage after immersion in diethyl ether for 60 min (P＜0.01) and there was a significant interaction between FG and SPI on the water retention of sausages after drying for 60 min at 60 ℃ (P＜0.05). SPI was superior to casein in terms of oil retention.

In this study, exposure assessment, the most important content of risk assessment, was conducted for Aeromonas spp. in commercial chilled pork in a certain city in mainland China. This study was focused on three stages including retail, transportation and home storage through the supplying chain. Large amounts of survey data were collected and used to estimate the initial contamination level and the mathematical models established in our previous work were employed to test the growth kinetics of Aeromonas spp. in chilled pork under different conditions from retail to home storage. The results showed that approximately 22.1% of chilled pork samples under investigation contained more than 5(lg (CFU/g)) Aeromonas spp., suggesting some potential risks for consumers. Moreover, according to the sensitivity analysis, both initial contamination level (r＝0.884) and storage time (r＝0.209) were most correlated with Aeromonas spp. count as the main risk factors which could provide some useful information to consumers and supervisors. Combined with cooking stage assessment and dose-response relationship, these results can provide theoretical references for complete establishment of Aeromonas spp. risk assessment.

The mechanisms underlying fluorescence enhancement of aflatoxin B1 (AFB1) by β-cyclodextrin (β-CD) and its derivatives were explored using spectroscopy, Benesi-Hidebrand analysis and thermodynamics. Moreover the effects of methanol volume percentage, M-β-CD concentration, reaction time and interfering ions on fluorescence enhancement were analyzed. β-CD and its six derivatives showed an inclusion ratio to AFB1 of 1:1 at low concentrations and 2:1 at high concentrations. The thermodynamic parameters entropy change (ΔS), enthalpy change (ΔH) and free energy change (ΔG) for maximum inclusion constant between M-β-CD and AFB1 were negative, suggesting that the inclusion reaction is exothermic and can occur spontaneously. Enthalpy change was the dominant force during the formation of inclusion complexes. UV absorption spectra and KI quenching experiments showed that AFB1 could enter M-β-CD cavity to protect fluorescence. Therefore, β-cyclodextrin and its derivatives can allow considerable enhancement in the fluorescence emission intensity of AFB1 by the formation of supramolecular inclusion complexes, resulting in increased sensitivity of AFB1 fluorescence analysis.

In this study, bioactive peptides were prepared from grass carp meat by enzymatic hydrolysis and ultrafiltration. Their angiotensin I-converting enzyme (ACE) inhibitory activity was determined by high performance liquid chromatography (HPLC) and antioxidant activity was evaluated by DPPH radical scavenging and ORAC (oxygen radical absorbance capacity) assays. The results showed that the prepared bioactive peptides had strong ACE inhibitory activity with IC50 of 0.229 mg/mL. The concentration needed to scavenge 50% DPPH radicals was 7.630 mg/mL and an ORAC value of 1317.962 Trolox μmol/g was achieved. Thus, grass carp meat is a good source of ACE inhibitory peptides.

The regularity of changes in phenolic compounds (flavonoids and phenolic acids) and antioxidant activity of citrus fruits from two common varieties, satsuma mandarin and ponkan during storage were determined for the evaluation of postharvest functional quality. The results indicated that ascorbic acid content revealed a drastic decrease in ponkan fruits during storage for 60 days while satsuma mandarin maintained a high level. Phenolic compounds in both varieties were stable. Flavanone content increased after storage in satsuma mandarin but decreased in ponkan. Phenolic acids increased in both varieties. The content of total phenolic compounds gradually decreased during the early storage period, and increased in satsuma mandarin in the end of storage. Antioxidant activity and ascorbic acid content showed similar change trends. Satsuma mandarin maintained better fruit quality and higher content of phenolic compounds as well as antioxidant activity when compared with ponkan.

Physicochemical proprieties and antioxidant activity of ether extract from Flos chrysanthemi indici were investigated in this study. The yield of dried ether extract from crude materials (dry weight) was 2.15%. The content of carotenoids in dried extract was (165.51 ± 1.42) mg/g. The ether extract was added to four kinds of edible oil including peanut oil, soybean oil, sunflower oil and corn oil to evaluate its antioxidant activity. Our results indicated that the ether extract could effectively inhibit lipid oxidation and displayed a potential antioxidant activity in a dose-dependent manner. Therefore, this ether extract may be considered as a potential antioxidant agent.

Three drying methods including natural drying, hot air drying and vacuum freeze-drying were used to explore the change rule of vitamin C, total acids, total sugar, sucrose, fructose, glucose and soluble proteins in Xinjiang grown Jun jujubes during drying process. The results showed that the contents of vitamin C and total acids revealed a decline, the contents of total sugar, fructose and glucose exhibited an increase trend while the content of sucrose declined, and the content of soluble proteins revealed an initial decrease followed by an increase in Jun jujubes during three drying processes. The impact of three drying methods on retention rate of the above-mentioned nutrients was different. Vacuum freeze-drying resulted in the highest retention rate, followed by hot air drying and natural drying.

Objective: To assess the effect of varying carbon dioxide density on absorption coefficient (A1cm) of all-trans lycopene through exploring the correlation between carbon dioxide density in supercritical fluid chromatography (SFC) and peak areas of all-trans lycopene fractions. Methods: Supercritical CO2 fluid chromatography was carried out on a Diamonsil C8 (250mm × 4.6 mm, 5 μm, ) at a pressure ranging from 11.5 to 17.5 MPa, and a temperature ranging from 35—55 ℃. The detection wavelength was 453 nm, and 20 μL sample was injected for SFC chromatography. Results: Peak area of all-trans lycopene at the maximum absorption wavelength in supercritical carbon dioxide fluid chromatography revealed a variation and was linearly positive correlated with the density of carbon dioxide. Conclusion: Absorption coefficient of all-trans lycopene is positively correlated with the density of supercritical carbon dioxide.

In the present study, the effect of increasing amount of added water was investigated on quality characteristics of emulsified sausages prepared by adding carrageenan, konjac or flaxseed gum at a level of 0.6% such as texture, color, water-holding capacity and sensory evaluation. As the amount of added water was increased from 65% to 80%, emulsified sausages showed a gradual decrease in hardness and a gradual increase in springiness. The texture of emulsified sausages with added edible gum was significantly better than that of controls (P ＜ 0.05). The addition of edible gum had no negative effect on the redness (a*) of emulsified sausages, but increasing water addition resulted in a gradual decrease in a*. Furthermore, the presence of edible gum significantly increased the water-holding capacity of emulsified sausages (P ＜ 0.05). The sensory evaluation indicated that samples with the addition of edible gum had good overall acceptance. Therefore, the three edible gums investigated in this study may be considered as good additives for emulsified sausages, especially konjac and flaxseed gum, which can remarkably improve the quality of emulsified sausages.

A mathematical modeling method for predicting beef tenderness utilizing image texture features under visible light was proposed. After image preprocessing, beef longissimus dorsi muscle and marbling were segmented, and then four marbling features that greatly influence beef shear force as a measure of meat tenderness were extracted by grey-level co-occurence matrix (GLCM) technique and statistically analyzed to establish a multiple linear regression model for predicting beef shear force. The proposed predictive method for beef shear force allowed 96% accurate prediction of beef tenderness, indicating its high value for commercial application.

Polysaccharides from Actinidia arguta Sieb. et Zucc. were extracted by hot-water extraction, ethanol precipitation, protein removal by the Sevag method and then purified by DEAE-cellulose-52 ion exchange column chromatography. Four polysaccharide fractions were obtained. The best purification of Fraction Ⅱ was achieved by chromatographic separation on a Sephadex G-200 column (D1.1 cm × 100 cm) at a sample concentration of 10 g/L. As a result, a homogenous pure polysaccharide was obtained. The results of UV spectroscopic analysis revealed that the purified polysaccharide contained neither proteins nor nucleic acids. Moreover, the molecular weight of the purified polysaccharide was measured to be 83733 D.

In order to investigate the effect of dense phase carbon dioxide (DPCD) as a non-thermal sterilization technology on the quality and physio-chemical properties of litchi juice, freshly prepared litchi juice was subjected to DPCD treatment at 8 MPa and 36 ℃ for 10 min. The changes of pH, soluble solid content, conductivity, browning degree, vitamin C and free amino acids were evaluated. The results showed that DPCD treatment had a significant effect on pH, total acidity and PPO, but had no obvious effect on other indicators. Slight increases in reducing sugar, total polyphenol content and free amino acid content in DPCD-treated litchi juice were observed.

The aim of this study was to study the correlation between zeta potential and coagulation of sesame residue colloidal system. The zeta potential and particle size of the system were varied by varying the pH and adding a certain concentration of aluminum ions. The zeta potential of sesame residue colloidal system was nearly zero when the pH was 3.0 or the aluminum ion concentration was 0.02 mol/L. The zeta potential of the system was zero at its isoelectric point and under this condition, the system revealed the highest ease of coagulation and maximum size of colloidal particles.

Advanced selection and classification of 20 selected Wulongzhuyao jujube trees were carried out by principal component analysis and cluster analysis according to the differences in main quality characteristics. Our results showed that the nutritional quality of Wulongzhuyao jujube resulted from 4 principal components including acid-crisp taste, vitamin C content, fruit size and shape, and fruit sweetness. The acid-crisp taste revealed the highest cumulative variance contribution rate, reaching 28.628%. Among the 20 Wulongzhuyao jujube trees, Nos. 4, 9 and 10 had the highest nutritional value and more acid-crisp taste. The highest VC content was found in No. 20. Moreover, some dominant nutritional characteristics in these trees were observed. For example, the highest vitamin C content was determined in No. 20, No. 24 showed the highest edible rate, the largest fruit size was No. 1 and the highest sweetness was observed in No. 15. Therefore, the Wulongzhuyao jujube trees investigated in this study could be divided into 4 groups based on their characteristics.

The effects of individual treatments with different volatile compounds (1-MCP, chlorine dioxide, thymol and ethanol) on fruit quality and antioxidant properties of peach were analyzed by one-way analysis of variance, principal component analysis (PCA), correlation analysis, partial least squares regression (PLSR), and path analysis (PA). The results indicated that ethanol treatment could alleviate peach decay rate after 4 days of storage at 20 ℃. In addition, an increase trend of b* value in fruit skin was observed in peach treated with 1-methylcyclopropene (1-MCP), whereas ethanol treatment resulted in increased L* value and decreased a* value in peach fruit skin. In comparison with control fruits, 1-MCP, ethanol and chlorine dioxide treatments had significant effects on total flavonoid content, total antioxidant capacity, and DPPH and hydroxyl free radical scavenging capacities. Collectively, the PLSR and PA results demonstrated that the decay rate of peach fruits was negatively correlated with soluble solid content (SSC). In addition, total flavonoid content, DPPH radical scavenging capacity and SSC revealed the strongest direct impact on fruit skin L*, a* and b* values, respectively. Moreover, the correlation analysis indicated that total phenol content was positively correlated with DPPH radical scavenging capacity. Furthermore, total flavonoid content revealed a significant or highly significant correlation with total antioxidant capacity or scavenging capacity against DPPH and hydroxyl free radicals.

Purpose: The hot-air drying characteristics and mathematical model of fresh purple potato were explored in this study. Methods: The effects of different factors including material loading density, hot-air temperature and hot-air speed on   hot-air drying characteristics were investigated. Meanwhile, the experimental data obtained were processed using SAS8.0 software for mathematical modeling. Results: A hot-air drying curve and a drying rate curve were established. The proposed mathematical model describing the hot-air drying of purple potato was ln (－lnMR) = ln (－0.0104 + 0.000283T + 0.00427V － 0.0126P) + (1.1830 － 0.00067T + 0.0487V －0.1332P) lnt, where MR was water ratio, T temperature (℃), V hot-air speed (m/s), P material loading density (g/cm2), and t drying time (min). Conclusion: Hot-air temperature and material density had a greater impact on drying rate, while hot-air speed on drying rate revealed less effect. The established hot-air drying model for purple sweet potato was in good agreement with the Page model.

The effects of temperature, pH and water content on inulin hydrolysis were studied to understand the acid catalyzed hydrolysis process of inulin for industrial production of high-fructose syrup. The results showed that inulin solution had a good thermal stability at a pH value in the range of 5.0－7.0 and a temperature below 100 ℃, while inulin degradation started to occur when the pH was lower than 4.0. The acid catalyzed hydrolysis dynamics of inulin at different levels of temperature and pH showed that the reaction followed the first-order kinetics well. The relation between inulin gel degradation induced by acid and water content was also investigated. At the same pH, the higher water content, the faster inulin hydrolysis, and the degradation rate of inulin was lower in gel than in aqueous solution.

Objective: The microstructure of Leucaena glaucal seed polysaccharides was studied based on morphological observation under atomic force microscope (AFM). Methods: Polysaccharides from were extracted by hot water extraction. The structure and morphology of aggregates and non-aggregates from Leucaena glaucal seed polysaccharides formed through varying polysaccharide concentration or chemically modifying the surface of mica substrates were visualized under AFM. Results: Membranous, granular aggregates structure and non-aggregate structure of a single polysaccharide molecule could be observed in the samples prepared at various conditions. Conclusion: A single Leucaena glaucal seeds polysaccharide molecule was linear spiral, and had short branch structure and entangled molecular chains to form a reticulation structure.

Flavonoids from Semen Cuscutae including rutin, quercetin and kaemperferol were determined qualitatively and quantitatively by ultraviolet spectroscopy and high performance liquid chromatography (HPLC). Using rutin as standard substance, flavonoid extract of Semen Cuscutae was determined and found to show two absorption peaks in the range of 300—380 nm and 240—280 nm. The contents of three flavonoid components were determined accurately by HPLC with repeatable results. Flavonoids from Semen Cuscutae displayed strong antioxidant activity in lard and peanut oil in a dose-dependent manner as evaluated based on peroxide value. In both matrices, the antioxidant effect at doses of 0.08% and 0.06% was superior to that of  0.02% BHT and 0.01% PG.

Several soybean protein isolates (SPI) were prepared by acid precipitation, Samoto method and calcium-precipitation method, respectively. The characteristics including protein yield, total lipid content, solubility and emulsification of these SPIs were investigated. Our results showed that the yield of calcium-precipitation protein (Less-LP SPI) was lower than that of acid precipitation protein (APP), but higher than 7S, 11S extracted by Samoto fractionation procedure. The lipid content of Less-LP SPI was decreased by 45% when compared with that of APP. The lipid content of lipophilic protein (LP) obtained from Samoto fractionation was 7.48%, but the lipid contents in 7S and 11S were 1.45% and 2.36%, respectively. The Samoto LP-rich fraction had inferior solubility and emulsifying properties. Less-LP SPI had lower solubility (pH ≤ 10) and emulsifying activity than APP, while Less-LP SPI had superior emulsion stability. In summary, Less-LP SPI has lower lipid and better emulsion stability and therefore can improve the shelf life of foods.

Vegetable-catfish patty was prepared from catfish surimi and one of five vegetable powders (carrot, celery, parsley, cucumber and spinach). Investigations were carried out to explore the effects of different varieties and amounts of vegetable powders on quality characteristics of vegetable-catfish patty such as cooking loss rate, color difference, texture, water loss rate and sensory evaluation. The results indicated that the appropriate amounts of carrot, celery, parsley, cucumber and spinach powders separately added to catfish patty were in the range of 4%—6%. Carrot-catfish patty showed the best quality.

The adsorption and desorption equilibrium moisture contents of tilapia fillets at varying temperatures (25, 35, 45 ℃ and 55 ℃) and a relative humidity in the range of 10%—85% were determined by the static method to analyze the effects of temperature and relative humidity on both equilibrium moisture contents. Different equilibrium moisture content curves were fitted according to the four mathematical equations of Henderson, Chung-Pfost, Halsey and Oswin models and evaluated based on correlation coefficient and standard error. From a composition of fitting accuracy, it was found that the modified Oswin model was the most suitable to describe the equilibrium moisture content curves of tilapia. Moreover, Oswin models describing the adsorption and desorption equilibrium moisture contents of tilapia fillets were built.

Objective: To isolate and purify water-soluble protein with the highest antioxidant activity from Eubranchipus vernalis and determine its molecular weight. Methods: Crude water-soluble protein from Eubranchipus vernalis was extracted and purified by ammonium sulfate precipitation, salting out, ion-exchange column chromatography, DEAE-fast-flow Sepharose anion-exchange chromatography and Sephadex G-100 column chromatography. The antioxidant activities of different protein fractions were compared and their molecular weights were determined by SDS-PAGE. Results: The prepared crude water-soluble protein was mainly composed of 4 fractions named as Peak-1, Peak-2, Peak-3 and Peak-4 in DEAE-Sepharose fast-flow column chromatography and Peak-2 revealed higher antioxidant activity than other 3 fractions. In addition, Peak-2 was mainly composed of 3 sub-fractions including Peak 2-1, Peak 2-2 and Peak 2-3 in Sephadex G-100 gel-permeation column chromatography. Peak 2-1 exhibited higher antioxidant activity than other 2 sub-fractions. Peak 2-1 was identified by SDS-PAGE to reveal a molecular weight of 82.47 kD. The antioxidant activity of Peak 2-1 was much higher than that of the crude protein extract. Conclusion: Peak 2-1 has obtained from Eubranchipus vernalis as the most antioxidant protein with a molecular weight of 82.47 kD.

In this work, physical and chemical properties of starches extracted by wet-grinding method from four major species of legume in Gansu province including pea (Pisum sativum L.), colored pea (Pisum sativum L.), white bean (Phaseolus vulgaris L.), Lathyrum hirsativa (Lathyrus sativus L.) were analyzed and compared with those of corn, potato and mung bean starches. Starch granules from these legume species under investigation were kidney-shaped with obvious birefringence in X-shape and cross-shape. Meanwhile, some starch granules revealed obvious umbilical points. The average size of starch particles was 21—29μm, and Lathyrum hirsativa starch particles revealed the largest size, but colored pea revealed the smallest size. The crystal type of legume starch granules was type C, so was mung bean starch. Compared with corn starch and potato starch, the contents of amylose in starches from the four legume species showed a considerable increase, and were ranked in descending order as follows: colored pea starch, white bean starch, pea starch and Lathyrum hirsativa starch. These legume starches displayed increases in swelling capacity and solubility with increasing temperature, which belonged to restricted type expansion starch. Their starting pasting temperature varied in the range of 72.6—78.8 ℃. Moreover, good hot paste and cold paste stability and high paste transparency were observed, while the retrogradation rate was fast and the freeze-thaw stability was poor. In conclusion, the properties of these legume starches were similar to those of mung bean starch. The legume starches  tested in this study could tolerate heat treatment, but was not suitable for the production of frozen foods.

Physico-chemical changes of grass carp surimi treated by ultra-high pressure (UHP) during frozen storage at －18 ℃ were studied by examining salt-soluble protein, pH, water-holding capacity, and total volatile basic nitrogen (TVB-N). The results showed that salt-soluble protein content and water-holding capacity initially increased and then decreased due to increased pressure, and reached the highest level of 155.6 mg/g and 93.9%, respectively at 400 MPa. During frozen storage, salt-soluble protein content, pH and water-holding capacity revealed a decreasing trend; in contrast, TVB-N exhibited an increasing trend. 

This study was undertaken to evaluate the fresh-cut processing suitability of four major sweet pepper cultivars in North China, Zhongjiao No. 105, Talanduo, No. 0808 and Cuilong No. 216. Ascorbic acid content, firmness, flesh thickness, total soluble solids, production rate and sensory traits were evaluated during postharvest storage at (10 ± 1) ℃ every week. Comprehensive evaluations were conducted using analytic hierarchy process and grey correlative degree analysis method. The results from analytic hierarchy process showed that sensory quality, ascorbic acid content and production rate were the most important quality indices of the fresh-cut processing suitability of sweet peppers with weighting factors of 44.94%, 23.73%, 14.04% and 82.71%, respectively. The results from grey correlative degree analysis showed that Talanduo was suitable for fresh-cut processing due to excellent sensory quality and high production rate, followed by Zhongjiao No. 105, while cultivars No. 0808 and Cuilong No. 216 was suitable for cooking.

High performance counter-current chromatography (HPCCC) was used for the separation and preparation of two isomers, catechin and epicatechin from crude extract of green tea. The results indicated that catechin and epicatechin could be separated completely by HPCCC using a two-phase solvent system composed of hexane, ethyl acetate and water (1:20:20, V/V) to form an upper phase as the stationary phase and a lower phase as the mobile phase. By using a 138 mL separation column, approximately 35mg of epicatechin (＞ 95% purity) and 325mg of (＞ 99% purity) or 100mg of (90%－99% purity) cetechin were obtained from 1 g of crude extract through one-step separation in 120 min.

The presence of spoilage bacteria (Lactobacillus, Pseudomonas, Enterobacter and Bacillus) is the fundamental cause of the short shelf-life of low temperature smoked and cooked sausages. In this study, one-factor-at-a-time experiments were carried out to identify sodium diacetate, sodium dehydroacetate and ε-poly-L-lysine as better preservatives for low temperature smoked and cooked sausages. The formulation of the three preservatives for enhanced efficacy to inhibit spoilage bacteria in low temperature smoked and cooked sausages was optimized by response surface methodology. A quadratic polynomial regression model was built using Box-Behnken design and analyzed. The results showed that a composite preservative comprising 0.024 g/L sodium diacetate, 0.017 g/L sodium dehydroacetate and 0.029 g/Lε-poly-L-lysine had good inhibitory effect on the growth of spoilage microorganisms in low temperature smoked and cooked sausages.

Tibet Zhongsa yak meat was used to explore the effects of different heat treatments including microwave heating, stew cooking at high pressure and cooking at room temperature on flavor and texture characteristics of yak meat. The results indicated that the types of volatile flavor components in cooked yak meat included aliphatic hydrocarbons, alicyclic hydrocarbons, aliphatic aldehydes, aliphatic ketones, aromatic hydrocarbons and aliphatic alcohols. The major volatile flavor components were aldehydes. Totally 137 volatile compounds were identified in microwave cooked yak meat, which was much more than those in stew cooked yak meat at high pressure (133) and cooked yak meat at room temperature (128). Ten aldehydes were found in microwave cooked yak meat, 5 in stew cooked yak meat at high pressure and 4 in cooked yak meat at room temperature. In addition, microwave heating could result in low hardness and high springiness of stew cooked yak meat. The quality of microwave cooked yak meat was the best as evaluated from the viewpoint of flavor, texture and sensory characteristics.

Ordinary beef from Qinchuan cattle was used to study the effect of salting on beef fatty acid composition in this work. Beef was salted at different concentrations of slat (2, 4, 6, 8, 10 g/100 mL and 12 g/100 mL) and then analyzed for fat content and fatty acid composition. The results showed that salting had a significant effect on the composition of 16 fatty acids in beef (P ＜0.05). Low-level salt did not change total fat (P ＞ 0.05), saturated and unsaturated fatty acids in beef (P ＞ 0.05), but significantly decreased tetradecanoic acid (P ＜ 0.05) and increased linoleic acid and clupanodonic acid (P＜0.05). Furthermore, high-level salt significantly reduced fat content in beef (P ＜ 0.05), increased saturated fatty acid and reduced unsaturated fatty acid (P ＜ 0.05). Therefore, salting at low concentrations can obviously improve fat nutrition of Qinchuan ordinary beef.

In order to explore the difference in medicinal value of cultured mycelia and fruit bodies of Inonotus obliquus, organic solvent cold soaking and ultrasonic reflux were adopted to extract triterpenoids from fruit bodies and mycelia of Inonotus obliquus. The triterpenoids extracted from both sources were determined to be the same or similar homologues by thin layer chromatography (TLC) and Fourier transform infrared (FT-IR) spectral analysis. Both triterpenoid extracts could inhibit the growth of cancer cells and bacteria as determined by tetrazolium salt assay (MTT) and cylinder plate method. The highest inhibitory rate of triterpenoids to human gastric cancer cell line MGC-803 reached up to 38.27%. Therefore cultured mycelia of Inonotus obliquus have the same medicinal value as fruit bodies.

The sulphydryl group contents of soy protein isolate (SPI) and its polymer complexes with maltodextrin (MD) at different degrees of grafting (10%, 20%, 30% and 40%) were determined. At the same time, SPI and four polymer complexes were analyzed by sodium dodecylsulfate polyacrylamide gel electrophoresis (SDS-PAGE), differential scanning calorimeter, Fourier transform infrared spectroscopy, scanning electron microscope and circular dichroism. The results showed that SPI-MD polymers revealed a gradual decrease in sulphydryl group content, an initial increase and then a decrease in denaturation temperature, a reduction in α-helical and β-turn and an increase in β-sheet and random coil structure with increasing grafting level. SPI molecules could be grafted with MD molecules by covalent bonds between 7S in SPI molecules and MD. The structure of SPI-MD was porous and loose.

In the present study, dietary fiber from grape pomace was subjected to modification by ultrafine grinding alone or in combination with extrusion. The changes in the composition, physico-chemical properties, morphology and structure of the dietary fiber before and after modification were explored to evaluate the effectiveness of both treatments. The results showed that both treatments could increase the content of soluble dietary fiber effectively and result in changes of its physico-chemical properties. Ultrafine grinding alone could improve the cation exchange capacity and antioxidant activity of dietary fiber, however, ultrafine grinding after extrusion processing could improve the water-holding capacity, swelling capacity and cation exchange capacity of dietary fiber, and decrease its antioxidant activity. Morphological and structural analysis revealed that modified dietary fiber had sharply reduced particle size and showed basically no change in the major components and chemical structure.

Wine grape pomace was fermented with both Lactobacillus bulgaricus and Streptococcus thermophilus to prepare soluble dietary fiber (SDF). Four fermentation conditions affecting SDF yield including temperature, time, inoculum size and material-to-liquid ratio were optimized by one-factor-at-a-time and uniform design methods. The optimal fermentation conditions were determined as 40 ℃, 21 h, 1% and 1:10. Under these conditions, the SDF yield was (17.25 ± 0.23)%. The swelling capacity, water holding capacity and oil holding capacity of the prepared SDF were 3.38 mL/g, 4.32 g/g and 1.87 g/g respectively. Compared with the raw material, the purity and physico-chemical properties of the SDF were improved. In conclusion, microbial fermentation is a good method to prepare high-quality SDF.

In order to explore the succession of microorganism communities in fermented grains from Chinese Luzhou-flavor liquor production, we investigated the temporal and spatial changes of microbial communities by clone analysis. The community diversity parameters calculated based on clone distribution suggested that microbial community diversity showed temporal and spatial variations. The data of species and ecological factors were analyzed by canonical correspondence analysis (CCA) using CANOCO 4.5. The species (or sites)-environment biplot of CCA were automatically mapped using CANODRAW 4.0 and the relationships of the ecological distribution of the fermented grains microorganism species and communities with the ecological factors were clearly revealed on these biplots. The results showed that the acidity, ethanol and humidity had important influences on the microbial community composition. The bulk of microorganism species adapted to grow in low acidity condition and only a few microorganisms could live in high acidity condition. The microorganism communities responded to changes of ecological factors along with fermentation, towards a community tolerant of high levels of ethanol and acidity.

The objective of this study was to create a first-order predictive model for the growth of Enterobacteriaceae isolated from non-packaged braised whole duck under varying temperature conditions using the Gompertz model. Meanwhile, second-order predictive models were established based on the square root models describing the relationships of the maximum specific growth rate and the lag phase with temperature. The second-order model could predict the growth of Enterobacteriaceae in the temperature range of 0 to 28 ℃.

Four acid-tolerant suspected Lactobacillus strains (HLD1-3, YK1-2, JZ6-3 and XC4-4) were isolated from five traditional pickle juices respectively collected from five regions of Liaoning province by selective cultivation and morphological observation. The four strains were identified based on physicochemical properties such as motility, catalase activity, litmus milk test, gelatin liquefaction test, growth under varying conditions of temperature NaCl concentration and carbohydrate fermentation tests and 16 S rDNA sequence analysis. The results indicated that all the strains belonged to the Lactobacillus genus. HLD1-3 and YK1-2 strains were identified as Lactobacillus sakei, while JZ6-3 and XC4-4 were identified as Lactobacillus plantarum. From these results, it can be speculated that naturally fermented pickle from Northeast China is a potential source of probiotic lactic acid bacteria.

In this study, thirteen wine-related wild yeast strains from Shanshan, Xijiang were identified by PCR-RFLP (restriction fragment length polymorphism) and sequence analysis of the 5.8S-ITS region and the 26S rDNA D1/D2 domains. The PCR amplified 5.8S-ITS region were digested with four restriction endonucleases, Hae Ⅲ, Hin6Ⅰ, HinfⅠand AluⅠ to obtain 4 specific patterns. According to the sequence analysis of the 26S rDNA D1/D2 domains and BLAST alignment, the 13 yeast strains were identified as Saccharomyces cerevisiae, Candida zemplinina, Hanseniaspora uvarum and Pichia kluyveri var. kluyveri, while they were identified as Saccharomyces cerevisiae, Candida zemplinina, Hanseniaspora uvarum and Issatchenkia terricola according to the PCR-RFLP and sequence analysis of the 5.8S-ITS region. The same identification results for 10 of the 13 isolated yeast strains were obtained using the three methods, whereas inconsistent identification results were obtained for other three.

Objective：To investigate the antibacterial mechanism of lipopeptide from Bacillus natto against Vibrio parahemolyticus. Method: The effects of antibacterial lipopeptide from Bacillus natto on the growth, cell ultrastructure, cell membrane permeability, protein synthesis, and respiratory metabolism of Vibrio parahemolyticus were evaluated. Results: The antibacterial lipopeptide increased cell membrane permeability of Vibrio parahemolyticus, causing intracellular macromolecules with ultraviolet absorption to leak out of the cells. Under scanning electron microscope, it was observed that the cell wall of Vibrio parahemolyticus was ruptured by the antibacterial lipopeptide and holes were formed. The antibacterial lipopeptide could be bound to DNA from Vibrio parahemolyticus in vitro, resulting in slight blue shift of DNA maximum absorption and hyperchromic effect. SDS-PAGE suggested that the antibacterial lipopeptide had no apparent effect on protein synthesis in Vibrio parahemolyticus cells. The respiratory metabolism of Vibrio parahemolyticus was strongly inhibited by the antibacterial lipopeptide when its concentration was higher than 0.6 MIC. Conclusion: The antibacterial lipopeptide from Bacillus natto increases cell membrane permeability of Vibrio parahemolyticus, causing intracellular materials to leak out of the cells and consequently resulting in growth inhibition and even death of the cell.

Genome shuffling was applied to Corynebacterium glutamicum ATCC13032 to achieve rapid improvement of L-ornithine production. Six mutant strains with subtle improvements in L-ornithine production were obtained by treatment with UV light, nitrosoguanidine or ethyl methane sulfonate and subjected to recursive protoplast fusion. The effects of medium components on the protoplast regeneration rate were investigated. High-yield strains were screened using plates containing different concentrations of sulfaguanidine and NaF. After two rounds of genome shuffling, two shuffled strains producing L-ornithine at high level with good genetic stability were selected and named as F2-6 and F2-29. After 72h of shake-flask fermentation, the L-ornithine yield of strain F2-6 reached 2.99 g/L, which was 13.6 times higher than that of the original strain.

Soybean dregs were used as the basal fermentation medium for Mucor to produce soluble dietary fiber (SDF). The effects of major parameters including water content in medium, initial pH, fermentation temperature and fermentation time were analyzed and the fermentation process was optimized by one-factor-at-a-time design (OFAT), fractional factorial design (FFD), central composite design (CCD) and response surface methodology. The optimal fermentation process conditions were 10 g of soybean dregs contained in a 250 mL shake flask with the addition of 2.33% peptone (g/g soybean dregs), 0.57% KH2PO4, 0.2% CaCl2 and 0.2% Tween-80 as the nutrient supplements, initial water content of 56.7%, fermentation temperature of 25 ℃ and fermentation time of 80 h. Under these conditions, the yield of SDF could reach up to 42.2%. Therefore, Mucor fermentation is applicable for the preparation of SDF from soybean dregs.

Chicken liver esterase, isolated from fresh chicken liver, is available for detecting pesticides. The effects of water-soluble organic solvents on the activity of chicken liver esterase were investigated. The results indicated that methanol, alcohol, propanol, ethylene glycol monomethyl ether (EGME) and glycol ether at low concentration could activate chicken liver esterase; in contrast, these organic solvents at high concentration could inactivate chicken liver esterase. Ethylene glycol monomethyl ether was the best organic solovent to maintain the activity of chicken liver esterase. When EGME concentration was 50%, the relative activity of chicken liver esterase remained 93%. Acetone and dioxane had negative effect on enzymatic activity. Acetone and dioxane at a concentration of 10% could result in 20% loss for relative activity of chicken liver esterase.

In order to improve the activity of isomannanase, Bacillus subtilis K-6, a strain capable of secreting isomannanase, was subjected to mutation breeding through UV induction. A positive mutant strain was obtained and fermentation conditions for the production of isomannanase by it were optimized by one-factor-at-a-time and orthogonal array design methods. The isomannanase activity of the original strain was 206.0 U/mL, while that of the high-yield mutant strain K-6-9 was 349.3 U/mL, showing a 69.6% increase compared with Bacillus subtilis K-6. The isomannanase activity of the fifth generation of K-6-9 varied from 343.0～350.3 U/mL, indicating good genetic stability. The optimal fermentation conditions for isomannanase production by K-6-9 were found as 72 h of fermentation time, 3% of inoculum size, initial pH 7.5, and 25 g/250 mL of medium filling percentage. The optimal fermentation medium was composed of 40% wheat bran, 8% yeast wall and material-to-liquid ratio 1:1.2.The maximum activity of K-6-9 strain reached up to 601.6 U/mL under the optimal fermentation conditions.

Electrophoresis-pure peroxidase (POD) from Chinese chives was obtained after sample homogenization, extraction, ammonium sulfate precipitation, CM-Sepharose chromatography and Superdex-200 gel filtration. The purified POD had an activity of 14031.41U/mg. The purification factor was 102.96 and the recovery rate was 10.85% . The molecular weight of this enzyme was 28.4 kD, the optimum temperature and pH were 40 ℃ and 4.6, respectively. The POD enzyme was stable under 20－40℃ and pH 4－8. The Km of this enzyme was determined to be 18.15 mmol/L under optimum conditions. Its activity could be strongly activated by low concentrations of oxalic acid, Zn2+ and Mg2+,  but inhibited by methanol, ethanol, isopropanol, SDS, ascorbic acid, Mn2+ and Fe3+.

In this study, nattokinase produced by Bacillus subtilis NK-1 after shallow tray fermentation was separated and purified by 30%－70% saturation ammonium sulfate precipitation and Sephadex G-50 column chromatography and enzymatically characterized. Nattokinase activity was measured by fibrin plate method, and SDS-PAGE was used to analyze its purity. Electrophoresis-pure nattokinase was obtained, with a molecular weight of about 27.518kD. The purification factor and activity recovery were 19 and 42.1%, respectively. The optimal reaction temperature and pH of this enzyme were 50 ℃ and 8.0, respectively.

The purpose of this study was to prepare a key tartaric acid degrading enzyme from Aspergillus niger F1. Aspergillus niger F1 was cultured and the expression of tartaric acid degrading enzymes was induced by adding tartaric acid into the medium. Cultured mycelia of Aspergillus niger F1 were collected and homogenized in liquid nitrogen. Crude enzyme extract was obtained by ultrasonic assisted extraction, added with protamine sulfate for removing nucleic acids, denatured for removing unwanted proteins, concentrated by PEG treatment, dialyzed for desalting, and then purified by DEAE-cellulose 52 anion exchange chromatography and Sephadex G-75 gel filtration chromatography to obtain a single component with a purification factor of 14.32. The enzyme was proven to be a dehydrogenase.

Bacillus cereus BC-0801, a β-cyclodextrin glycosyltransferase (β-CGTase)-producing strain, was mutagenized by means of low energy (10 keV) N+ ion implantation at a dose of 40 × 2.5 × 1013 ions/cm2 to obtain a high-yield mutant strain designated as BC-0802. The effects of carbon and nitrogen sources and inorganic salt (K2HPO4) in the medium on β-CGTase production by BC-0802 were investigated by one-factor-at-a-time method. The three components were optimized by orthogonal array design method. The optimal fermentation medium was composed of corn flour 30 g/L, yeast extract 15 g/L, K2HPO4 1 g/L. The optimal fermentation conditions were determined as inoculum size 2%, fermentation period 36 h, temperature 30 ℃, and pH 9.0. The average β-CGTase activity of the mutant strain was 3415.8 U/mL (n = 5), which was 3.67 times higher than that of the starting strain. Moreover the mutant strain showed good genetic stability.

A total of 121 mould strains were isolated from the surface of naturally fermented Sichuan sausage, which belonged to Aspergillus, Penicillium and Mucor. A strain with the highest proteanase and lipase activities named as P2 was screened out of them by primary and secondary screening. According to its morphological and molecular biological characteristics, P2 was identified as Penicillium chrysogenum. Toxicological tests were carried out to test the safety of P2. The data obtained showed that the behavior, blood indicators, biochemical parameters and viscera appearance of tested mice revealed no significant difference compared to those of control mice (P ＞ 0.05), indicating that P2 is a safe and non-toxic mould.

A Sudan I immunoaffinity chromatographic column (IAC) was prepared by carbodiimide method, in which a modified Sepharose 4FF containing carboxyl group was used as the carrier to couple with a monoclonal antibody against Sudan I. A reversed-phase HPLC method was established to determine Sudan I using a mobile phase composed of 0.1% formic water-acetonitrile-0.1% formic acetonitrile-acetone (21.25:3.75:60:15, V/V) at a flow rate of 1 mL/min. The detection wavelength was 478 nm. The retention time of Sudan I was found to be 7.97 min. The prepared IAC column as a conjugate  between 0.3 g of Sepharose 4FF and 1 mg of purified anti-Sudan I monoclonal antibody showed a capacity of 1.6μg. The average recovery rates of Sudan I from chili powder spiked with Sudan I standard at levels varying from 0.25 to 3 mg/kg was 44.52%～77.40% with relative standard deviation of 4.6%～8.3%. The detection limit was 15 ng/mL based on a signal-to-noise ratio of 3:1. Therefore, a Sudan I IAC column has been prepared successfully.

Plackett-Burman design was used to evaluate the effects of 9 medium components on the production of antifungal substance by Brevibacillus brevis FM4B. The results showed that glucose, peptone and K2HPO4 were the most important medium components. Steepest ascent procedure and response surface methodology based on Box-Behnken experimental design were employed to optimize the three medium components. The optimal fermentation medium for producing antifungal substance was composed of glucose 6.1 g/L, peptone 23.1 g/L, sucrose 31.3 g/L, K2HPO4 0.825 g/L and MgSO4·7H2O 0.5 g/L. The inhibition spot area of the optimized culture medium after fermentation with Brevibacillus brevis FM4B was increased by 42% compared to that of the original medium.

Purple sweet potato Jishu 18 was used to investigate the effect of combined ultra high pressure (UHP, 100—600 MPa) and heat (20—60 ℃) treatment on polyphenol oxidase (PPO) activity in purple sweet potato. The results showed that in the investigated range of pressure, UHP treatment at 500 MPa and 30 ℃ for 10 min resulted in maximum PPO activity in Jishu 18, exceeding the pre-treatment activity level. When the UHP pressure was 600 MPa, PPO activity in Jishu 18 indicated an upward trend with increasing temperature up to 30 ℃, followed by a decline at higher temperature. Moreover, a decreasing trend was found with prolonged pressure holding time. PPO activity decreased gradually during the first 20 min of UHP treatment at 300 MPa, but increased during the subsequent 30 min. Consequently, PPO activity is tolerant to high pressure. The results of orthogonal array design experiments revealed that treatment at 600 MPa and 65 ℃ for 35 min had the best inhibitory effect on PPO activity in purple sweet potato.

The fermentation medium for producing alkaline mannose using konjac flour as the carbon source and soybean cake powder and sodium glutamate as the nitrogen source was optimized by Pluckett-Burman (PB) design, steepest ascent test and central composite design. Based on a central composite design for three independent variables including NaCl and sodium glutamate concentrations, a predictive mathematical model was built and validated. Meanwhile, scale-up production experiments were done in a 5-L fermentor. Our results indicated that the optimal fermentation medium (g/L) was composed of konjac flour 12, soybean cake powder 15, yeast powder 5, NaCl 84.4, sodium glutamate 3.11, K2HPO4 1.5, MgSO4 0.3, Na2CO3 10, and initial pH 9.5—10.0, yielding an alkaline mannose as high as 2610.1 U/mL.

Objective ：To explore the preventive effect of triterpenes from Poria cocos on carbon tetrachloride-induced liver injury in mice. Methods: Kunming mice were randomly divided into normal group, model group,  (dimethyl diphenyl bicarboxylate,DDB)  positive control group, and low-, middle- and high-dose treatment groups. Mouse models of liver injury were created by intraperitoneal injection of CCl4. The high-, middle- and low-dose treatment groups were orally administered with triterpenes from Poria cocos at doses of 180, 90 mg/(kg · d) and 45 mg/(kg·d), respectively. The positive control group was orally administered with DDB at a dose of 180 mg/(kg·d). Both drugs were separately suspended in 1 g/100 mL CMC-Na solution before administration and given at a level of 0.2 mL/10 g body weight. The normal and model groups were given 0.9% normal saline at a level of 0.2 mL/10 g body weight. The serum AST and ALT activities were determined and liver injury was evaluated by HE staining. Results: Compared with the model group, the three treatment groups showed significantly lower AST and ALT activities. In addition, Poria cocos triterpenes could significantly attenuate liver injury in mice. Conclusion:  Poria cocos triterpenes have obvious protective effect on CCl4-induced liver injury in mice.

The purpose of this study is to investigate the effects of different dietary olive leaf levels on meat quality and oxidation resistance of the liver and longissimus dorsi of Rex rabbits during fattening period. Two-month-old Rex rabbits without significant difference in initial body weights were randomly divided into A0 (control, supplemented with black wheat grass), A1, A2 and A3 groups fed on basal diet supplemented with 5%, 10% and 15% olive leaves, respectively. Dietary olive leaf supplementation did not significantly influence the pH of the longissimus dorsi of Rex rabbits, whereas a significant influence on the pH of the biceps brachii was observed at levels varying from 10% to 15% (P＜0.05). Delayed pH decline in the muscles of Rex rabbits during storage at 4 ℃was observed due to dietary olive leaf supplementation. Increased water-holding capacity after 24 h and 48 h of storage was found in A2 and A3 groups (P＝0.0413), while both groups showed a  reduction in cook loss (P ＜ 0.05). The tenderness of Rex rabbit meat was improved by dietary addition of olive leaf at a level of 15%. Dietary addition at 10% resulted in increases in the brightness and redness of Rex rabbit meat (P＜0.05), and a decrease in the yellowness. Moreover, the color change of Rex rabbit meat was negatively correlated with storage time (P＜0.05), resulting in an improvement on lipid stability. Dietary supplementation of olive leaves, especially at 10% and 15%, also could significantly increase antioxidant enzyme activities in the liver and muscles of Rex rabbits (P＜0.05).

Objective: To investigate the effects of Lactobacillus acidophilus on the Th1/Th2 cell balance and antibody production in bovine β-lactoglobulin (BLG)-sensitized mice and evaluate its efficacy to relieve consequent allergic reactions. Methods: BALB/c mice were intraperitoneally injected with a mixture of milk BLG and Freund,s adjuvant to create BLG-sensitized mouse models. The mice were randomly divided into blank group, allergic group and different dose of Lactobacillus acidophilus group. The total IgE, BLG-specific IgE and total IgG contents in the serum of mice were measured by ELISA. Splenic lymphocytes were isolated and cultured in vitro to detect the levels of Thl type cytokine (IL-12, IFN-γ) and Th2 type cytokine (IL-4) in the supernatant by ELISA. Results: The IFN-γ/IL-4 ratio, which represents the Th1/Th2 cell balance, increased significantly in both middle- and high-dose Lactobacillus acidophilus groups compared to the allergic group (P＜0.05). At the same time, their serum levels of total BLG-IgE and total IgG decreased significantly (P＜0.05), but showed no significant difference compared to the blank control (P＞0.05). Conclusion: Intragastric administration of Lactobacillus acidophilus may be effective in preventing and alleviating BLG allergic symptoms by restoring the Th1/Th2 cell balance to Th1 dominance and by inhibiting IgE and IgG production.

Objective: To observe the effect and underlying mechanism of total flavonoids extracted from Dendranthema morifolium (Ramat) Tzvel. cv. Chuju flowers on myocardial ischemia reperfusion injury (MIRI) in rats. Methods: Acute MIRI mouse models were created by reperfusion for 60 min after anterior interventricular branch of the left coronary artery for 30 min. The infarction area of myocardium, serum creatine kinase (CK) and lactate dehydrogenase (LDH) activities, SOD activity in serum and myocardium, and MDA content in serum and heart tissue were determined. Thrombus length, dry and wet weight of thrombi, and viscosity of whole blood and plasma were also evaluated. Results: Total flavonoids rom Dendranthema morifolium (Ramat) Tzvel. cv. Chuju flowers could decrease the infarction area of myocardium, reduce  serum CK and LDH activity, improve the activity of SOD in serum and heart tissue, decrease MDA content in serum and heart tissue, reduce thrombus length, wet weight and dry weight of thrombi in vitro, and improve the viscosity of whole blood. Conclusion: Total flavonoids from Dendranthema morifolium (Ramat) Tzvel. cv. Chuju flowers can protect against MIRI in rats.

The antidiabetic effect of Cyclocarya paliurus granules, a traditional Chinese medicine preparation based on Cyclocarya paliurus leaves, in streptozotocin (STZ) induced diabetic mice was evaluated in this study. Diabetes was induced in mice by using STZ. Model control, normal control, positive control and low, medium and high-dose Cyclocarya paliurus granule treatment groups were established. After 12 d of administration, the levels of fasting blood sugar, total cholesterol, triglyceride and hepatic glycogen and body weight in mice were measured. At the same time, histopathological examination of mouse pancreas was carried out to find pathological changes. The results showed that Cyclocarya paliurus granules significantly reduced blood glucose and total cholesterol levels in diabetic mice. In addition, Cyclocarya paliurus granules improved body weight and hepatic glycogen levels. Histopathological examination showed that Cyclocarya paliurus granules promoted the recovery of langerhans islet cells from pancreas necrosis associated with diabetes. All these data suggest that Cyclocarya paliurus granules have therapeutic effects on diabetic mice. The mechanism is probably related to their regulation of hepatic glucose metabolism and the function of langerhans islet cells.

Objective: To investigate the protective effect of chrysalis oil against three different types of liver injury in mice. Methods: A total of 150 male ICR mice were equally randomized into 3 groups by weight: group a (acute alcoholic hepatic injury group), group b (immunological liver injury group), and group c (D-galactosamine-induced liver injury group). Then the mice in each group were further randomly assigned into 5 subgroups: normal control, evening promise oil, liver injury control, low and high-dose chrysalis oil subgroups. After administration for 7 days, the mice in each group (except mice in the normal control subgroup) were treated as follows: the mice in group a were given 50% ethanol (12 mL/kg) to establish a mouse model of alcoholic liver injury; the mice in group b were intravenously injected with Bacille de Calmette Guerin (BCG) + lipidpolysaccharide (LPS) to induce a mouse model of immune liver injury; the mice in group c were intraperitoneally injected with D-GAL (600 mg/kg) to induce a mouse model of acute liver injury. Serum alanine aminotransferase (ALT) and aspartate aminotransferase (AST) activities and liver malondialdehyde (MDA) and glutathione (GSH) content were measured 24 hours later. Results: The liver and spleen indexes, serum ALT and AST activities, and MDA and GSH content in the liver of mice from the chrysalis oil groups were significantly different to those of the liver injury control group (P ＜ 0.05). The liver and spleen indexes were significantly correlated with ALT and AST activities in the blood and MDA and GSH levels in the liver (P ＜ 0.05). Conclusion: Chrysalis oil has a significant protective effect against ethanol induced acute liver injury, BCG and LPS induced liver injury and D-GAL induced liver injury in mice. Its protective effect against alcoholic liver injury and BCG+LPS induced liver injury is greater than that of evening primrose oil. The mechanism may be related to its property to reduce lipid peroxidation in the body and its ability to prevent liver cells from necrosis.

It is well known that increasing cardiovascular diseases and cancers were caused by excessive free radicals in vivo. Scavenging of excessive free radicals by antioxidants is one of the effective methods to reduce such diseases. Numerous studies have demonstrated that phytochemicals from fruits, vegetables and whole grains, possess strong antioxidant activity. Therefore, studies on antioxidant effects in vivo or antioxidant activity evaluation of these substances have become a hot topic in the field of functional foods. Cellular antioxidant activity (CAA) assay has been established and widely applied in antioxidant evaluation of functional foods, which can effectively predict the antioxidant activity of phytochemicals in biological system. In this paper, the current research progress of CAA in China and other countries and its application in antioxidant evaluation of functional foods are reviewed in this paper.

The rapid development of nanotechnology provides a new field of food preservation. Recently, nanoscale food preservation films have become a hot topic worldwide. In this paper, the research progress of nanoscale polyolefin resin-based films and nanoscale edible films is discussed. Future trends in the development of nanoscale food packaging preservation films are proposed.

As a novel spectral detection method, Raman spectroscopy technique has been widely used in analysis of physicochemical structure of materials. Raman spectroscopy technique is also promising for component analysis of meat with the advantages of quickness and nondestructive detection. Meanwhile, Raman spectroscopy technique has good application prospect in meat science for its spectra being extremely insensitive to polar materials such as water. In this paper, the principle and classification of Raman spectroscopy technique are introduced briefly, component analysis and quality discrimination of meat by Raman spectroscopy technique are reviewed, and finally, perspective applications of this technique in further meat research is prospected.

Bioactive peptides are peptides with physiological functions in the body, such as immunomodulatory, antimicrobial, anticancer, antivirus, antithrombotic and antihypertension functions. Currently, peptides from foods with angiotensin converting enzyme (ACE) inhibitory activity are the focus of intense study. ACE plays a vital role in the regulation of blood pressure by producing potent vasoconstrictor angiotensine II, as well as by inactivating the vasodilating bradykinin. ACE inhibitory peptides have widely been produced by gastrointestinal digestion, fermentation and maturation process, enzymatic hydrolysis and genetic recombination. These inhibitory peptides may be incorporated into functional foods and several products are currently commercially available or under development. This paper presents an overview of antihypertensive peptides derived from food protein.

Fungal polysaccharides can activate the maturation of macrophages and dendritic cells, stimulate the expression of CD80, CD86 and major histocompatibility complex (MHC) on the surface of macrophages and dendritic cells, decrease the endocytosis of dendritic cells, enhance the phagocytic activity of macrophages, and increase the production of cytokines such as tumor necrosis factor-α (TNF-α) and interleukin 12 (IL-12), and effector molecules such as nitric oxide (NO) and reactive oxygen intermediates (ROI). The signal pathway of fungal polysaccharides for affecting macrophages and dendritic cells may be due to the interaction between fungal polysaccharides and Toll-like receptors (TLR), thus stimulating the phosphorylation of mitogen-activated protein kinases (MAPKs), triggering the phosphorylation and transcription of transcription factor AP-1, accelerating the degradation of IκB and nuclear translocation of NF-κB, and regulating the transcription and expression of nuclear genes to modulate the immune response.

Fresh-cut fruits and vegetables are products that is freshly cut, washed, packaged and maintained in fresh state through refrigeration. Rapid quality deterioration during storage is the major problem affecting the shelf life of fresh-cut fruits and vegetables. In this paper, the factors accelerating quality deterioration are comprehensively reviewed. Meanwhile, the possible mechanisms underlying quality deterioration of fresh-cut fruits and vegetables are also discussed with the aim of providing a theoretical basis for the development and application of new preservative techniques in fresh-cut products.

Electrophiles in foods are efficient and low toxic inducer of the nuclear transcription factor NF-E2 related factor 2 (Nrf2), which activates the expression of phase Ⅱ detoxification enzymes and antioxidant enzymes through Keap1/Nrf2/ARE signaling pathway. The phase Ⅱ detoxification enzymes and antioxidant proteins play a slow, but long-lasting antioxidant and detoxification role in the body. So far, nine types of electrophiles have been identified in foods. They have similar structure. For their healthy property, it is believed that study of electrophiles in foods will be a new and hot research area of functional food.

Native starch granule is a kind of multi-crystal system, which has crystal and non-crystal regions. The crystal structure of starch granules is very important for the process of biosynthesis and physicochemical and application properties of starch. In this article, four determination methods such as X-ray diffraction, infrared spectroscopy, atomic force microscopy, and solid-state nuclear magnetic resonance are reviewed. Meanwhile, their application prospects for determining crystal structure are also discussed.

Gac (Momordica cochinchinensis Spreng), a bitter gourd species of Cucurbitaceae. It has gained extensive attention due to its rich lycopene, beta-carotene, lutein and other functional ingredients. In this article, Gac plant properties, content, distribution, structure and physiological functions, extraction process and stability of carotenoids are reviewed. Meanwhile, the current research progress and problems are also discussed.