This study aimed at investigating gelling properties of crude polysaccharide from the seeds of Plantago asiatica L.
(PLCP), extracted with water and deproteinated by the Sevag method, as a function of polysaccharide concentration, NaCl
and CaCl2. PLCP could form gels and the ability of gel formation was remarkably enhanced at higher concentrations of
PLCP. The gel-forming ability and thermal stability of PLCP were increased at lowers concentrations of CaCl2. In contrast,
the gel-forming ability of PLCP was improved by NaCl only at higher concentrations.

With the purpose of understanding the existence of Staphylococcus aureus during cold chain circulation, the
total number of viable cells and the number of non-injured cells as well as sublethal rate under －18 ℃ storage, freeze-thaw
cycle and a simulated cold chain were determined in the present study. As shown by our results, when S. aureus ATCC6538
was frozen and stored at －18 ℃, the total number of viable cells revealed a gradual reduction along with an increase in
sublethal rate, but the number of viable cells declined at a markedly lower rate after 56 d of storage, suggesting a potent
freezing stress resistance of cells with sublethal injury. In contrast, an obvious increase in total number of viable and noninjured
cells together with a decrease in sublethal rate was observed, when S. aureus cells were subjected to 0.5 h freeze-thaw
treatment. Under the condition of temperature fluctuation-induced food cold chain, although the total viable cell number
decreased during the circulation process, the non-injured cell number fluctuated with temperature. It could be concluded
from the present study that the sublethal state was an intermediate transition state of S. aureus during inactivation, and could
be rapidly recovered under a suitable temperature. Moreover, the recovery of sublethal cells due to inevitable temperature
fluctuation during cold chain circulation, along with the regulation capability of sublethal injured cells against freezing stress
might have a close relationship with frequent detection of S. aureus in quick-frozen food.

Five minutes after spraying of 5 mL of 1 × 104 CFU/mL E. coli K99, 5 mL of 1 × 109 PFU/mL its phage,
EK99-C, was sprayed into the polluted air and the residual number of viable E. coli K99 was examined at 0.5, 1 h and 2 h
after spraying of phage EK99-C to evaluate the efficacy of phage EK99-C to kill E. coli K99. Meanwhile, the sterilization
efficiencies of five other foodborn pathogens (E. coli K88, Salmonella enteritidis ATCC13076, Salmonella pullorum Spu-16,
Shigella sonnet CMCC51592 and Listeria 2000/47) by their corresponding phages (EK88-4, PSA-6, PSA-116, SS-92 and
FWLLm3) at 2 h after spraying were investigated under the same experimental conditions and concentrations as described
for K99 and EK99-C. The results showed that the residual number of K99 in the plates was close to 0 CFU at 0.5, 1 h and
2 h after spraying, and complete sterilization was achieved at 2 h. Both phage alone and combination could effectively
kill the host bacteria by aerosol spray. Phage PSA-116 had the strongest bactericidal effect, which could kill 100% of the
host bacteria. EK88-4, EK99-C and FWLLm3 killed about 99% of their hosts. However, SS-92 and PSA-6 indicated 80%
bactericidal efficiency on their host bacteria. The residual number of viable bacteria was smaller than 18.50 CFU when the
six phages were mixed in the same volume, providing a bactericidal efficiency above 98.7%.

The evolution of heat stability, emulsifying properties and turbidity of skimmed yak milk and casein
solution was studied during exposure to elevated temperatures (30 to 90 ℃, at each temperature for 15 min).
Meanwhile, scanning electron microscope (SEM) was applied to observe the change on the surface of the casein
micelles in the solution during the processes. As a result, due to the interaction of whey proteins with casein, the
dissociation and aggregation of casein itself occurring as the temperature was increased, the heat stability and
emulsifying properties of skimmed yak milk and casein solution were decreased, and turbidity was increased.
Additionally, the variation range of skimmed milk was obviously larger than that of pure casein solution. As
the temperature was increased from 70 to 90 ℃, the precipitation capacity of skimmed yak milk was increased
from 1.46% to 3.19%, and casein solution presented a smaller change. Both EAI and ES declined with increased
temperature. The turbidity of skimmed yak milk significantly increased (P ＜ 0.05) at heating temperatures above
60 ℃, and the casein solution showed a linear increase from 0.28 to 0.33.

In this study, Bamei lambs at the ages of 4, 6 and 8 months were compared with small-tail lambs and Sunit
lambs of the same ages in terms of color parameters, tenderness, pH and cooking yield of biceps femoris, triceps brachii
and longissimus dorsi. The results showed that the tenderness of all the investigated muscles from Bamei lambs at the age
of 4 months was significantly better than that of small-tail lambs and Sunit lambs (P ＜ 0.05). Meanwhile, the tenderness
and cooking yield of biceps femoris from Bamei lambs at the age of 6 months and the tenderness of longissimus dorsi
at the age of 8 months were significantly better than that of small-tail lambs and Sunit lambs (P ＜ 0.05). In addition, as
the age increased from 4 to 8 months, the shear force of biceps femoris and triceps brachii from Bamei lambs initially
declined to the minimum value (P ＜ 0.05) at 6 months and then rose; cooking yield of Biceps femoris exhibited an
increasing trend, but that of triceps brachii tended to increase initially and then decrease; a* value of triceps brachii
became significantly increased (P ＜ 0.05), while L*and a* values of longissimus dorsi showed a significant elevation
only at 8 months (P ＜ 0.05). Hence, Bamei lambs has a superior eating quality at the age of 6 months, and it is concluded
that the best slaughter age is 6 months.

The Maillard reaction products of glucose with the sulfur-containing amino acids methionine or cysteine
under the ripening conditions of Jinhun ham were analyzed by SPME-GC-MS. The results showed that 10 and 7 volatile
compounds contributing to the flavor of Jinhuan ham were formed from the Maillard reactions of methionine and cysteine,
respectively. The identified sulfur-containing compounds were produced mainly from methionine, demonstrating the
important contribution of volatile compounds generated from the Maillard reaction of sulfur-containing amino acids,
especially methionine, to the unique flavor of Jinhua ham.

Benzoic-type and cinnamic-type phenolic acids were extracted from Guanxi pomelo peel by ultrasoundassisted
extraction with a 60 kHz frequency. High-performance liquid chromatography (HPLC) coupled with a
photodiode array detector was applied for the analysis of phenolic acids after alkaline hydrolysis, and the effect of
ultrasound on the stability of phenolic acids was investigated. The results showed that seven phenolic acids underwent
different degrees of degradation during 60 min of ultrasound treatment at a relatively higher temperature of 40 ℃, but
ultrasound power did not have the same effect on the stability of phenolic acids in pomelo peel as treatment time or
temperature. The heat stability of benzoic-type phenolic acids was overall better than that of cinnamic-type phenolic
acids. Furthermore, the optimal extraction conditions of individual phenolic acids were different showing different
degrees of degradation.

Ultraviolet (UV) spectroscopy, fluorescence spectroscopy and SDS-PAGE were used to measure changes in
the physio-chemical properties and structure of chicken sarcoplasmic proteins after ultrasonic treatment. Results indicated
that ultrasonic power and treatment time exhibited great effects on the emulsifying properties, forming properties, surface
hydrophobicity and intrinsic fluorescence properties of chicken sarcoplasmic proteins. As ultrasonic power and treatment
time increased, the emulsifying capacity of chicken sarcoplasmic proteins decreased, and emulsion stability and foam
stability increased initially and then decreased. However, an opposite effect of ultrasonic treatment time was observed the
emulsifying properties and forming properties of chicken sarcoplasmic proteins. Moreover, the surface hydrophobicity
and intrinsic fluorescence intensity became enhanced after ultrasonic treatment, but the UV spectra and molecular weight
presented no obvious changes. These observations illustrate that ultrasonic exposure can not lead to fragmentation of peptide
bonds in chicken sarcoplasmic proteins.

The effect of acetylated waxy maize distarch phosphate (AWMDP) on the acid-induced gelation of reconstituted
milk was investigated using waxy maize (WM) as the control. Addition of AWMDP at levels of 0.5%－1.5% facilitated
the formation of protein gel networks, and increased the final gel strength. On the contrary, when the addition level of WM
was higher than 0.5%, WM blocked the formation of protein gel networks, and decreased the final gel strength. The CSLM
micrographs of gels with 1.5% AWMDP showed a dense continuous network, and the swollen modified starch granules
were embedded in the protein network, while the protein network with 1.5% WM was discontinuous.

Objective: To study antimicrobial activity and chemical constituents in the leaves of Chimonanthus grammatus
M.C.Liu. Methods: Various chromatographic methods were adopted to isolate and purify the chemical constituents of
C. grammatus leaves and their structures were identified and elucidated according to their physicochemical properties and
spectral data. Results: Nine compounds were isolated and identified as chimonanthine (1), β-sitosterol (2), stigmasterol (3),
daucosterol (4), prenylated 4-hydroxybenzoic acid (5), (E)-4-(4,8-dimethylnona-3,7-dienyl)furan-2(5H)-one (6), diisobutyl
phthalate (7), quercetin (8) and scopoletin (9), respectively. Compounds 5, 6, 7 and 9 showed obvious antibiotic activity
against indicator microorganisms tested. Conclusion: Compounds 5, 6, 7 and 9, having good antimicrobial activity, are
isolated from plants of the genus Chimonanthus grammatus for the first time.

Objective: The aim of this study is to explore the effect of solvent refractive index, polarizability and density on lycopene maximum absorption frequency (1/λmax), absorption coefficient (A1% 1cm) and spectral fine structure (represented by VⅢ/VⅡ). Methods: Various sample solutions at 0.25 μg/mL were prepared with acetonitrile/water solutions and 21 organic solvents. The electronic absorption spectrum of each solution was acquired by a UV-Vis spectrophotometer. Results: Data from the spectral observations of acetonitrile/water solution suggested that an increased (from 0 to 10%, V/V) amount of water in acetonitrile could result in a reduced A1% 1cm and VⅢ/VⅡ, but had no influence on the maximum absorption frequency of lycopene. Additionally, 20% of water could result in aggregate construction of lycopene. Spectral data of lycopene in 21 organic solvents indicated that increased solvent polarizability, refractive index and density could reduce the maximum absorption frequency, A1% 1cm and VⅢ/VⅡ value of lycopene.

Our objective of this study was to investigate changes in the fatty acid composition of fresh rabbit meat during
chilled storage (4 ℃). Six 90-day-old and six 150-day-old (3 males and 3 females) French Rex rabbits were subjected to a
comparative analysis of changes in the fatty acid composition of leg muscle and dorsal muscle packaged in oxygen-permeable
bags during 6 days of storage at 4 ℃ in the dark. The effect of sex, feeding time and body location on the fatty acid composition
of Rex rabbit meat was examined through partial least squares (PLS) regression analysis. The results showed that the fatty
acid composition of both triglycerides and phospholipids changed obviously during chilled storage which was manifested by a
decrease in the percentage of polyunsaturated fatty acids and an increase in the percentages of saturated and monounsaturated
fatty acids, and phospholipids indicated more marked changes in fatty acid composition. The PLS2 analysis indicated that
the fatty acid composition was changed by 51%, 23% and 12% by sex, feeing time and body location, respectively. The
PLS1 analysis demonstrated that the amounts of C16:0 and C18:2 in triglycerides and C18:1, C20:4, C18:2 and C18:3 in phospholipids
significantly varied during chilled storage depending on sex and feeing time. Regression models with good prediction capability
were built to predict the sex and feeing time of rabbit meat based on the amounts of the two fatty acids in triglycerides and the
four ones in phospholipids. Therefore, the fatty acid composition of Rex rabbit meat varied mainly depending on sex, followed
by feeding time, while the role of muscle location was very limited.

The bactericidal activity of strongly acidic electrolyzed water, slightly acidic electrolyzed water, ozonated water,
sodium hypochlorite and deionized water against microorganisms in strawberries was evaluated by measuring total bacterial
counts in the rinsing solutions. A bactericidal efficiency over 90% was achieved by rinsing in each sample for 10 min,
reaching the maximum of 94.8% when the rinsing time was 15 min. Strongly acidic electrolyzed water and slightly acidic
electrolyzed water had similar bactericidal activity to sodium hypochlorite, though their initial active chlorine concentrations
were only half that of sodium hypochlorite. No viable colonies were detected after strawberries were rinsed in strongly
acidic electrolyzed water, slightly acidic electrolyzed water or sodium hypochlorite, while more colonies in ozonated water
or deionized water were detected with increased rinsing time.

Objective: To explore the effect of color change during maturation on the contents of total phenolic acids,
flavonoids, procyanidines and anthocyanins in Zhanhua winter jujube peel (Ziziphus jujube Mill. cv. Dongzao var. zhanhua)
and to evaluate the DPPH radical scavenging activity of methanol extracts of jujube peel at different stages of maturation.
Methods: The degree of maturity of winter jujubes was evaluated according to their color. The color parameters L*, a* and
b* and the contents of total phenolic acids, flavonoids and procyanidineins in winter jujube peel were measured, and the
DPPH radical scavenging activity of methanol extracts of jujube peel was investigated. Results: Winter jujube fruits were
divided into four stages of maturation according their color (dark green, DG; light yellow, LY; green-red, GR; dark red,
DR). The content of total phenolic acids varied from 7.528 to 19.312 mg/g, calculated on a dry basis, (DG ＞ GR ＞ LY ＞＞
DR). The content of total flavonoids was in the range of 0.025 to 2.466 mg/g (LY ＞ DG ＞ GR ＞ DR), and the content of
procyanidines was in the range of 4.297 to 30.186 mg/g (GR ＞ LY ＞ DG ＞＞ DR). The DPPH radical scavenging activity
of methanol extracts of winter jujube peel could be divided into two procedures: LY ＞ GR ＞ DG ＞＞ DR (0–15 min) and
LY ≈ GR ≈ DG ＞＞ DR (16－30 min). DR exhibited much lower DPPH radical scavenging activity than the other three
stages of maturation, presumably as a result of the lowest total phenolic acids, flavonoids and procyanidineins.

Objective: To investigate the mitochondrial protection activity and underlying mechanism of total flavonoids from Vaccinium vitis-idaea (VTF). Methods: Freeze-dried V. vitis-idaea fruits were extracted by continuous reflux with 60% ethanol followed by purification with macroporous resin to prepare VTF. Total flavonoids were determined by AlCl3 colorimetry. Lipid peroxidation of liver and brain mitochondria was induced by Fe2+/VC in vitro. Thiobarbituric acid
(TBA) colorimetry was used to measure malondialdehyde (MDA) content. Mitochondrial permeability transition (MPT) of rat liver was induced by Ca2+ overload in vitro and measured by spectrophotometric method. The scavenging activities of VTF against superoxide anion (O2 －•) and hydroxyl (•OH) free radicals, which were produced by reduced nicotinamideadenine dinucleotide (NADH)/N-methylphenazonium methyl sulfate (PMS) and hydrogen peroxide (H2O2)/Fe2+ system, respectively, measured by NBT reduction and Fenton reaction colorimetry, respectively. The Na2S2O3 titration method was used to measure the scavenging activities of VTF against H2O2. The effect of VTF on Fe2+ chelation and reducing power was also examined. Results: The extraction yield of flavonoids from freeze-dried V. vitis-idaea fruits was 5.1%, and the content of VTF was 72.3%. VTF could inhibit mitochondrial MDA production and scavenge O2 －•, •OH and H2O2 significantly in a dose-dependent manner, respectively. It could increase Fe2+ chelation and reducing power in some degree and protect mitochondria from permeability transition. Conclusion: The protective effect of VTF on mitochondrial injury is ascribed to antioxidation, scavenging reactive oxygen species (ROS) and inhibiting MPT, which may be the underlying mechanism of mitochondrial protection by VTF.

Osmanthus fragrans is a naturally occurring edible spice endemic in China, but its use is limited due to poor aroma retention. Therefore the discovery of edible materials which allow sustained aroma release from its essential oil will particularly facilitate the application of the naturally occurring spice. In this study, vanillin was selected as a candidate to sustain aroma release from the essential oil according to the five-element aroma diagram and its efficacy was evaluated by weight loss and olfaction-based methods. The results showed that when an increasing amount of vanillin in the range of 0 to 0.23 g to 100 mL of an ethanol solution of the essential oil, the retention performance of aroma compounds was improved; in the presence of 0.15 g of vanillin, the aroma retention time was doubled compared to the blank.

Anthocyanins in purple sweet potato were tentatively identified and quantified by HPLC-MS to assess their partition
characteristics during aqueous two-phase extraction. Eight anthocyanins including cyanidin and peonidin with different acylated
groups were indentified. The anthocyanidin and acylated groups of anthocyanins could influence their partitions in the aqueous
two-phase system. Cyanidin-type anthocyanins had a greater partition coefficient than peonidin-type ones of the same degree of
acetylation. With the same aglycones, diacylated anthocyanins had a greater partition coefficient than monoacylated ones.

Lectin from the bulb of Allium chinense (ACL) was isolated by extraction with phosphate buffer solution (pH 7.3),
precipitation by 80% (NH4)2SO4, and separation by Q Sepharose strong anion exchange chromatography and Superdex
200 HR 10/30 chromatography. In agglutination test, the minimum erythrocyte agglutination concentration of ACL
was 0.2 μg/mL, and the hemagglutinating activity was maintained even after heating at 70 ℃ for 10 min. The agglutination
activity declined after treated with 100 mmol/L NaOH but was stable in the presence of 100 mmol/L HCl, suggesting that
ACL is acid-stable but not alkali-stable. The hemagglutination of the lectin on rabbit erythrocytes was inhibited by mannose
among the tested sugars in this study, suggesting ACL to be a mannose binding lectin.

The antimicrobial effect of total saponins from Physalis alkekengi Calyx against Escherichia coli, Salmonella
typhimurium, Shigella flexneri and Listeria monocytogenes was evaluated through measuring antimicrobial diameter,
minimal inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). The results showed that total
saponins from P. akekengi had a strong inhibitory effect against four tested bacteria with MIC of 2.5 to 20 mg/mL and MBC
of 5 to 20 mg/mL. The antimicrobial activity of the total saponins against S. typhimurium was stronger than potassium
sorbate, and the same antimicrobial activity against Shigella flexneri was observed as sodium benzoate.

The effect of high pressure (HP) treatment on gel formation of sea bass skeletal muscle at room temperature
was investigated in this study. The tissue structure was altered after HP treatment. Scanning electron microscopic (SEM)
observations indicated that the muscle of sea bass could form good gel networks at high pressures of 300－400 MPa.
Meanwhile, HP treatment could cause changes in the contents of active sulfhydryl groups, surface hydrophobic groups and
pH. The contents of active sulfhydryl and surface hydrophobic groups in sea bass myofibrillar proteins subjected to 300 MPa
treatment for 10 min increased by 61.7% and 51.1%, respectively; appropriate high pressure resulted in a slight increase in
pH, which favored the formation of three-dimensional networks.

Ginseng residue left after the extraction of ginsenosides was extracted to obtain ginseng starch. Some
basic properties of ginseng starch were investigated by scanning electron microscopy, polarizing microscopy, infrared
spectrometry, Brabender viscograph and texture analyzer. The results indicated that the surface of ginseng starch granules
was smooth, with the majority of ginseng starch granules shaped as an irregular polygon and the minority as a circle. The
mean particle size was 5.69 μm. A square crossing was observed for the polarization cross of ginseng starch, with the cross
point close to the starch hilum. The contents of amylose and amylopectin in ginseng starch were 27.47% and 72.53%,
respectively. The transmittance of ginseng starch paste was 5.86% and the percentage syneresis after freezing and thawing
was 60.53%. The initial gelatinization temperature of ginseng starch was 74.9 ℃, with the peak viscosity at 68.0 BU.

The effect of drought stress on the activity of protective enzymes and oxidative damage in Nostoc flagelliforme
suspension cells was investigated. The mechanism for the ameliorative effect of exogenous silicon on the cellular damage was
explored to provide a theoretical basis for alleviating drought stress. Artificial cultivation of Nostoc flagelliforme suspension
cells was conducted under 15 g/100 mL polyethylene glycol (PEG-6000) simulated drought stress. The effect of Si (sodium
silicate) at different concentrations (0.2, 0.4, 0.8, 1.2 mmol/L and 2.0 mmol/L) on protective enzyme activities and the contents
of proline and soluble sugar in Nostoc flagelliforme suspension cells was investigated. The best alleviative effect on droughtinduced
damage was observed upon treatment with 0.4 mmol/L Si. At this concentration, the activities of protective enzymes
(including SOD and POD) and the contents of proline and soluble sugar were significantly increased, while malondialdehyde
(MDA) content and electrolyte leakage were significantly decreased. These results indicate that dosage effect of Si (as sodium
silicate) existed on the alleviation of drought stress in Nostoc flagelliforme suspension cells, and the best alleviative effect on
drought-induced damage was 0.4 mmol/L Si, which elevated the drought tolerance of Nostoc flagelliforme suspension cells.

The structure and morphology of edible canna amylopectin (CAP) were characterized by scanning electron
microscopy (SEM) and Fourier transform infrared spectroscopy (FTIR) and its rheological properties were studied using
Ubbelohde viscometer and digital display viscometer. SEM results indicated that most CAP granules were bound together
into pellets, and some holes are observed. FTIR analysis showed that the chemical groups of CAP were identical to those
of edible canna starch, despite showing an increased degree of disorder. Moreover, the intrinsic viscosity of CAP was
43.6 mL/g, CAP paste behaved as a pseudoplastic fluid, and the rheological curve of CAP could be well fitted by the
power rate law.

Nitrofurans have drawn much research attention due to their intensive toxicity and carcinogenic effect. The
interaction between nitrofurans and human serum albumin was investigated using molecular mechanics simulations. The
results showed that the binding energy between human serum albumin and furazolidone, furaltadone or nitrofurantoin
was －2005.00, －2120.20 kJ/mol and －1949.35 kJ/mol, respectively. Strong hydrogen bond force and electrostatic
force were formed between nitrofurans and the amino acid residues LYS199, SER202, PHE211, TRP214, ALA215 and
ARG218 in the active site. The interaction mechanisms between nitrofunans and human serum albumin were studied at
molecular level including binding sites and key groups. Our results will hopefully provide a theoretical basis for further
studying in vivo transportation, distribution, toxicity and molecular design of nutrofunans.

This study aimed to investigate the cause of generation and transformation of trans fatty acids in tea seed
oil production. Crude tea seed oil was prepared by cold press technology followed by degumming, deacidification and
bleaching. The oil sample was further subjected to esterification using potassium hydroxide-methanol solution methyl before
deodorization and dehydration. The changes of fatty acid composition and the content of trans fatty acids in the final oil
products were determined by gas chromatography in comparison with 37 kinds of fatty acids standards. The results showed
that no trans fatty acids were detected in cold pressed crude oil, deacidificated or decolored oil. High temperatures (≥ 250 ℃)
could result in the generation of trans fatty acids while they were undetectable in the oil samples deodorized and dehydrated
at low temperature (≤ 150 ℃) for less than 3 hours.

The purpose of this study is to investigate the effect of partial substitution of foxtail millet flour for wheat flour on
the quality of salt noodles, as well as the thermal properties of blends and dynamic mechanical properties of dry noodle samples.
The quality of salt noodles was compared in terms of color, cooking, texture and sensory properties. The results indicated that the
cooking loss, water absorption and sensory properties of noodle samples were increased with increased proportion of foxtail millet
flour without causing any changes to the color values of noodle samples before and after cooking. A higher proportion of foxtail
millet flour decreased the maximum shear force and snap force. Supplementation of foxtail millet flour had no distinct effect on the
thermal properties of blend flour, but significantly affected the dynamic mechanical properties of dry noodle samples.

This study aimed to optimize the extraction conditions of collagens from fresh back pigshin by ultrasonicassisted
and enzymatic hydrolysis at a low temperature. The collagen was characterized by analyzing its purity, isoelectric
point, molecular weight distribution, thermal denaturation temperature and amino acid composition. FTIR and UV spectral
properties were analyzed as well. The results showed that ultrasonic-assisted extraction was favorable to defatting of
pigskin without any negative impact on the natural structure of collagen. The optimal extraction conditions were obtained
as follows: material/liquid ratio 1:10 (m/V), pepsin dosage 1:50 (m/m), pH 2.5, extraction time 24 hours and extraction
temperature 4 ℃. The maximum absorption wavelength of the extract was 225 nm, consistent with the characteristics
of collagen. The purity and isoelectric point was 95.7% and 4.91, respectively. The thermal denaturing temperature was
around 38 ℃. The number-average molecular weight was 4.81 × 103 g/mol while the weight-average molecular weight
was 2.57 × 105 g/mol, indicating a concentrated and continuous distribution. Its amino acid composition complied with
the primary structure of collagen.

Black soybean peptides (BSPs) with strong hypocholesterolemic activity were purified from black soybean
protein hydrolysates by using ultrafiltration (UF) and macroporous adsorption resin (MAR), and further purified using
Sephadex G-25 column, reversed phase high-performance liquid chromatography (RP-HPLC) and size exclusion
chromatography (SEC). The amino acid sequence of the peptide with the strongest hypocholesterolemic activity was
confirmed as Ala-Phe-Pro-Lys-Asp by automated Edman degradation in a protein sequencer, and its relative molecular mass
was determined to be 576 D. In addition, a specific hydrophobic domain in the sequence was observed, and Pro was located
in an important region except the N-terminus.

The components of Pu-erh ethyl acetate extract (PEE), butyl alcohol extract (PBE) and residual water extract
(PRWE) from Pu-erh tea water extract (PWE) and their antioxidant activities were studied. The results showed that the content
of total catechins followed the order: PEE (73.79%) ＞ PBE (34.93%) ＞ PWE (32.49%) ＞ PRWE (13.54%), and that aflavins
and gallic acid were mainly concentrated in PEE, except for thearubigin in PBE. PWE had strong antioxidant activity. PEE and
PRWE exhibited the most powerful scavenging activity against O2
–• and •OH, respectively. The possible mechanism for the
scavenging effect of Pu-erh tea extracts against •OH seemed different from O2
–•. The former could be caused by multiple active
factors such as GA, catechins and TF, but the latter by TB or other substances. It is possible to obtain functional Pu-erh tea
containing active factors against different free radicals (especially •OH) via controlling the fermentation process.

Electronegativity distance vectors (Mk-d) of 13 volatile aroma compounds in Chinese yellow rice wine were
calculated based on the molecular topology theory in this work. By using Leaps-and-Bounds regression, a satisfactory
quantitative structure-activity relationship (QSAR) model has been developed between the aroma intensity (lgU) and Mk-d
of these compounds. The correlation coefficient (R2) and the standard deviation (s) of the three-variable model (M2-9, M1-2
and M9-9) were 0.957 and 0.600, respectively. The QSAR model had both favorable estimation stability and good prediction
capability as demonstrated by R2, F and VIF tests. From the three variables of the model, it is deduced that the dominant
influencing factors of aroma intensity are the hydrophobic and hydrophilic properties of volatile aroma compounds.

Polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) was used to separate the
bacterial 16S rRNA and fungal 18S rRNA PCR products, and DGGE profiles were applied to analyze the bacterial and
fungal community structures and their changes during the fermentation of Pu-erh tea. Dominant DNA bands on the DGGE
gels were recovered and cloned into E. coli, and the targeted clones were sequenced. Based on the blasted nucleotide
sequences, bacterial 16S rRNA and fungal 18S rRNA Neighbor-Joining phylogenetic trees were constructed. The results
suggested the difference in microbial community structure between tea pile surface and inner was not obvious. Bacterial
and fungal populations revealed a rapid increase after the second fermentation stage, and the structures of bacterial and
fungal communities exhibited a significant change as fermentation time was prolonged. At the last stage of the fermentation
process, the microbial communities were steady; and Aspergillus niger was the dominant species at the early stage and
Bacillus and Arxula adeninivorans were the dominant ones at the late stage.

Submerged fermentation was performed with Monascus AS3.4384 or its pksCT gene deficient mutant (PHDS26) in
YES, rice flour or inorganic salt fortified rice flour media. The production of citrinin and red pigment in PHDS26 fermentation
was detected by high-performance liquid chromatography (HPLC) and ultraviolet spectrophotometry, respectively. The results
showed that the production of citrinin by PHDS26 fermentation in the three media presented a decrease by 97.24%, 98.35%
and 39.18%, respectively, when compared with the original strain. Meanwhile, its capacity of pigment production in rice flour
medium was decreased by 71.0%, but increased by 60.2% in inorganic salt fortified rice flour medium.

In this study, Rhodopseudomonas palustris G3 was domesticated by enrichment of sodium selenite. The
selenium-enriched culture of Rhodopseudomonas palustris G3 was introduced into the growth medium for a second selenium
enrichment. Meanwhile, we explored the effect of this selenium-enriched culture on the growth of Flammulina velutipes as
well as the conversion percentage of organic selenium and nutritional components in Rhodopseudomonas palustris G3. The
results showed that the selenium-enriched culture of Rhodopseudomonas palustris G3 could not only promote the growth
of Flammulina velutipes, but also shorten the growth cycle by approximately 1 to 7 days. Biomass was increased by 1.86%
to 23.28%, dry matter was increased by 2.91% to 28.78%, and the conversion percentage of organic selenium reached up to
98.57%. Amino acids in the selenium-enriched Flammulina velutipes were increased by 73.4%, crude protein by 14.74%,
crude fat by 53.98%, and crude polysaccharides by 18.84%.

Molecular biological methods and morphology was applied to identify a halophilic endophytic fungal strain
named Salicorn 35 isolated from Salicornia bigelovii in this study. The 18S and ITS1-5.8S-ITS4 rDNA were PCR amplified
and subjected to monoclonal sequence analysis after the extraction of its DNA genome. By comparison with the sequences
obtained in NCBI database, a phylogenetic tree was established using sequence analysis software MEGA5 combined with
morphological analysis. The fungus Salicorn35 was identified as Fusarium solani. The fermentation conditions of Salicorn 35
for producing antioxidants with high activity were optimized by using Plackett-Burman (PB) design, steepest ascent path
design and response surface methodology. The optimal medium consisted of 1.5% yeast extract, 2.7% peptone, 40% potato,
3% maltose, 1% mannitol, 1.5% glucose, 1.0% monosodium glutamate and 6.0% sodium chloride at pH 5. The maximum
DPPH radical scavenging activity of fermentation products produced from the optimal culture medium was 76.75%, which
was significantly higher than before the optimization (57.77%).

Polygalacturonic acid agar medium and Esculin glycerol agar (EGA) medium were used to qualitatively analyze
the pectinase and β-glucosidase secreted by Saccharomyces cerevisiae strains isolated from Musalais. Results showed that
436 wild strains isolated from different manufacturers (or traditional workshops) demonstrated a low or medium ability
to secret pectinase and β-glucosidase. Compared to 5 commercial wine yeast strains, 21 wild strains from modernized
manufacturers were able to produce pectinase with higher activity while 10 strains with high β-glucosidas activity were
mainly from the local workshops. Our results revealed that brewing process and environment influenced the release of
extracellular enzymes from wild yeast.

Strain MB2-1, isolated from the intestine of cold-water fish from Erqisi River in Aletai, Xinjiang, was able to
produce a cold-active bacteriocin with inhibitory activity against several food spoilage bacteria and foodborne pathogens,
including the Gram-positive bacteria Listeria monocytogenes, Staphylococcus aureus and Bacillus subtilis and the Gramnegative
bacterium Escherichia coli. Strain MB2-1was identified as Enterococcus spp. by using both phenotypical test
and 16S rRNA gene sequence analysis. This strain showed the optimal growth temperature ranging from 20 to 24 ℃. The
bacteriocin produced by it, designated enterocin MB2-1, was sensitive to proteolytic enzymes. Enterocin MB2-1 exhibited
strong thermal stability (60 min at 100 ℃) and pH stability (pH 3.0 to 9.0). In addition, enterocin MB2-1 was not inactivated
when treated with catalase, TritonX-100, SDS, Tween-80, NaCl or EDTA. The production of enterocin MB2-1 started at the
early exponential phase (approximately to 9 h) and reached its maximum level at the early stationary phase (33 h). These
characteristics suggest that enterocin MB2-1 has potential applications in food preservation. The safety aspects of strain
MB2-1 need to be further explored in order to evaluate their potentials for biotechnological applications.

Objective: The effect of single and combined inoculation with different strains on the contents of
deoxynojirimycin (DNJ), polysaccharides, flavonoids and polyphenolics in fermented mulberry leaf tea was studied.
Methods: DNJ was determined by HPLC, and flavonoids, polysaccharides and polyphenols were determined
spectrophotometrically. Results: Compared with naturally fermented mulberry leaf tea, DNJ content in 10 of 14 samples
obtained from inoculated fermentation was decreased or unchanged. It was decreased by a maximum of 6.42% in mulberry
leaf tea fermented by Trichoderma viride but increased in 4 samples from inoculated fermentation, by a maximum of 10.63%
in the one fermented by Rhizopus japonicus Vuillemin. The contents of flavonoids, polysaccharides and polyphenols in most
of the fermented mulberry leaf tea samples from inoculated fermentation were decreased compared to natural fermentation,
and the highest decreases in flavonoids, polysaccharides and polyphenols by 23.64%, 14.49% and 32.26% were observed for
the one fermented by Aspergillus niger. The content of flavonoids was increased by 5.82% by fermentation with Rhizopus
japonicus Vuillemin, and the content of polyphenols by up to 9.68% using Rhizopus japonicus Vuillemin in combination
with Penicillium. Conclusion: DNJ, flavonoids and tea polyphenols in fermented mulberry leaf tea can be considerably
increased by inoculation with Rhizopus japonicus Vuillemin.

Totally 11 acid-resistant Lactobacillus plantarum strains and 8 acid-sensitive Lactobacillus plantarum strains
were investigated, and random amplified polymorphic DNA (RAPD) and bulked segregate analysis (BSA) techniques were
employed in this study. One RAPD marker S116-680 related to acid resistance in Lactobacillus plantarum was obtained
through the selection from 55 random primers and the confirmation in a single Lactobacillus plantarum strain. The specific
fragments were recovered and ligated into pGEM-T Easy vector, and then sequenced. According to the sequence information,
a pair of specific primers (SA1/SA2) were designed, and SA1/SA2 with stable amplification of a 680bp specific band from
11 acid-resistant strains, was named as SA-680 acid resistance-related marker.

The effect of leucine on crucial kinases involved in the mTOR signalling pathway in myogenic satellite cells
was investigated. In porcine satellite cells, 2 mmol/L leucine was added, and western blotting was chosen to illuminate
the influence of leucine on the phospharylation of mTOR, S6K, 4EBP1, TSC2 and Akt. Meanwhile, protein synthesis and
DNA amplification were conducted. Results indicated that the phospharylation of mTOR, S6K, 4EBP1, TSC2 and Akt was
significantly increased. When rapamycin as an inhibitor of mTOR was added in the satellite cells, protein synthesis and
DNA amplification were all terminated in spite of the activation of leucine. In a word, leucine can activate satellite cells by
activating crucial kinases associated with mTOR signaling pathway.

The original strain Bacillus brevis XZE116 producing elastase preserved in our laboratory was treated with
ultraviolet radiation and nitrosoguanidine (NTG) in combination. A high yield elastase-producing strain named as
XZU21 was obtained according to hydrolysis zones and shaking flask fermentation. Its enzyme activity was increased
to 160.3 U/mL, which exhibited 1.67 times higher than that of the original strain XZE116. Its high capacity for
producing elastase remained stable after subculture for ten passages. The optimal pH of the enzyme from the mutant
XZU21 was approximately 9.5 and optimal temperature was 20 ℃, showing 5 ℃ lower than that of the original strain.
The enzyme of the mutant XZU21 was stable blow 60 ℃ and pH 7.0 to 11.5. The enzyme activity could be stimulated
by Mg2+, whereas Pb2+ and Hg2+ almost entirely inhibited the elastase activity. Its activity was strongly inhibited by
serine-protease inhibitors like PSFM, suggesting that the enzyme is a serine protease. These results indicated that the
combined mutation with ultraviolet radiation and nitrosoguanidine had a significant effect for increasing elastase yield
and reducing reaction temperature.

This study analyzed the relationship between the color and protein or its hydrolysates such as total nitrogen,
soluble protein, amino acids, peptides and free amino acid nitrogen, soluble nitrogen molecules in the fermentation process
of traditional Yangchuan Douchi. The results indicated that the color exhibited an obvious change primarily in postfermentation,
and peptides had a high correlation with the color change as well as free amino acids. Melanin was produced
rapidly during the 10th day of pre-fermentation to the 75th day of post-fermentation. During this period, changes in the types
of proteins and characteristics of their hydrolysates were evaluated. The results indicated that the products from 7S protein
degradation were dominantly involved in the process of melanin generation, and hydrophilic peptides and hydrophilic free
amino acids were more prone to involved in Maillard reaction.

This study aimed to formulate Lactobacillus strains to produce Sichuan pickles of bok choy (Brassica chinensis L.),
chili pepper and cowpea, and daikon, representatives of leaf, fruit and tuber vegetables, respectively using fermentation by
traditional Sichuan pickles solution. Based on sensory evaluation, growth rate, acid production, nitrite reduction capability,
co-culture adaptability and flavor characteristics, the optimized mixture of Lactobacillus strains was Bacillus coagulans,
Leuconostoc mesenteroides XF03, Lactobacillus plantarum XF02, Lactobacillus brevis XF04 and Pediococcus acidilactici
XF02 with a ratio of 2:5:5:5:5 for fruit vegetables and Leuconostoc mesenteroides XF03, Lactobacillus plantarum XF02,
Lactobacillus brevis XF04 and Pediococcus acidilactici XF02 with a ratio of 1:1:1:1 for leaf and tuber vegetables.
Traditional and authentic pickles were obtained using the optimized strains..

Tea seed proteins were hydrolyzed with alcalase to obtain antioxidant hydrolysates. Response surface
methodology was adopted to optimize the enzymatic hydrolysis conditions, and the antioxidant activity of the hydrolysates
was measured by using various antioxidant assays. As a result, the optimal enzymatic hydrolysis conditions were obtained
as follows: enzyme dosage of 5800 U/g, substrate concentration of 3.4%, pH 8.7, hydrolysis temperature of 57 ℃, and
hydrolysis time of 5.0 h. At 10.0 mg/mL, the scavenging activity of tea seed protein hydrolysates against DPPH free radical,
•OH and O2
―• were 73.92%, 73.02% and 66.54%, respectively. Furthermore, they possessed reducing power and inhibitory
effect on linoleic acid auto-oxidation, and their scavenging activity was concentration dependent.

The medium composition and culture conditions for conversion of linoleic acid (LA) to conjugated linoleic acid
(CLA) by Lactobacillus PC-3 were optimized by response surface methodology to obtain maximum conversion efficiency of
CLA. Culture medium type, lactose/ammonium sulfate concentration ratio, inoculums amount, culture time, LA concentration
and Tween-80 concentration were investigated by one-factor-at-a-time experiments. A three-variable, three-level response
surface design was used to optimize inoculum amount, culture time and LA concentration. The results showed that the optimal
conversion conditions of LA was MRS medium, inoculums amount of 3.0%, culture time of 43.0 h, LA concentration of 1.30‰
and Tween-80 concentration of 2.00 g/L. Under the optimized conditions, the experimental conversion efficiency of CLA was
6.87% compared to 6.96% from theoretical predictions, showing a relative error of 1.29% between both.

The process conditions for immobilizing SOD from sheep blood by chitosan were explored. Chitosan dosage,
glutaraldehyde concentration, reaction time and pH were optimized by orthogonal array design and a comparative evaluation
of enzymatic properties was made between free and immobilized SOD. The immobilization conditions were optimized as
following: enzyme activity of 5219.3 U/mg, chitosan dosage of 0.25 g, glutaraldehyde concentration of 0.7%, reaction time
of 2 h and pH 5.6. Under the optimal process conditions, the highest activity of immobilized enzyme was obtained, and the
thermal stability was increased by 65.2% when compared with natural SOD. Meanwhile, the resistance to acid and alkali
demonstrated an increase of 48.4%, and Km was 0.18 mmol/L. Chitosan is useful to prepare high-performance immobilized
SOD from sheep blood.

This study aimed to investigate the influence of different amounts of exogenous lactic acid on the brittleness,
color parameters and sensory quality of fermented chili. The results suggested that fermented chili quality was influenced by
the amount of lactic acid. The inhibition of acid production was gradually increased with addition of an increasing amount of
lactic acid during the early fermentation period. There were significant differences (P ＜ 0.05) in total acid content and pH
in comparison with the control (natural fermentation). The pH decreased while the total acid content increased significantly
at the beginning of fermentation. No significant difference in pectinase activity or pectin components was observed
between the lactic acid addition group and the control group (P ＞ 0.05). The brittleness of fermented chili was reduced
significantly compared to fresh chill while no significant difference was found between the lactic acid addition group and the
control group (P ＞ 0.05).The significant difference (P ＜ 0.05) in color parameters between both groups showed the color
protection effect of lactic acid. In addition, lactic acid could improve the flavor of the product, and it had certain inhibitory
activity against bacteria. In summary, addition of 0.3% lactic acid to the raw materials can improve the taste of fermented
chili, inhibit pectinase activity, protect the color and inhibit bacterial contamination.

The fermentation of Lentinus edodes by Aspergillus oryzae was optimized by response surface
methodology for enhanced protease activity. The protease activity (Y) of fermented Lentinus edodes was
investigated with respect to three fermentation conditions including solid/liquid ratio (X₁), temperature (X₂)
and time (X₃), in the range of 1.0:0.6 to 1.0:1.8 (m/V), 26 to 36 ℃ and 40 to 60 h, respectively. As a result, a
response surface model was fitted using a Box-Behnken design as follows: Y = 1450.3 － 34.9X₁ ＋ 55.1X₂ ＋ 124.4X₃ －
142.5X₁² － 405.9X₂² － 95.0X₃² － 324.8X₁X₂ ＋ 47.3X₁X₃ － 67.5X₂X₃, with R2 of 0.9593 and R²_Adj of 0.9070.
Analysis of variance showed that the model was significant while the lack of fit term was not significant. Therefore,
this model is useful to predict protease activity in the fermentation of Lentinus edodes by Aspergillus oryzae.

Citrus pomace was crushed, enzymatically hydrolyzed and fermented to produce acetic acid. The kinetic
parameters of acetic fermentation were studied. The results revealed that the optimum parameters of acetic fermentation
were 10% of inoculum size, 6% of alcoholicity, 180 r/min, 30 ℃ and 96 h of fermentation time. Under this condition, the
concentration of acetic acid in final products was 5.29 g/100 mL, providing a conversion efficiency of 85.27%. After 83 h
of scale-up fermentation in a 15-L fermentation tank, the concentration of acetic acid was 4.88 g/100 mL and the conversion
efficiency to acetic acid was 78.66%, indicating that the optimization is accurate and reliable.

In the fermentation process of slightly high temperature Daqu, the key enzyme activities of 31 strains belonging
to Bacillus licheniformis and Bacillus subtilis and their tolerance to several physical and chemical factors were analyzed.
Of these strains, 77.4% could grow at 65 ℃, 83.9% in 7% ethanol and 71.0% at acidity of 3.8 mmol/mL, respectively. In
addition, 87.1%, 96.8% and 90.3% of them were capable of producing amylase, lipase and protease, respectively, and the
proportions of high-yield strains were 48.4%, 35.5% and 38.7%, respectively. All 31 strains totally differed in physiological
and biochemical characteristics, tolerance and enzyme-producing ability, showing intraspecific diversity and metabolic
complexity of both Bacillus species during the initial fermentation process.

A total of 195 strains of lactic acid bacteria (LAB) were isolated from 23 naturally fermented yak yogurt samples
collected from different Tibetan pastoral areas of Gansu province. Totally 12 LAB strains showing better fermentation
performance were obtained through preliminary selection based on genetic stability, coagulation time, titratable acidity, water
retention and sensory evaluation. Finally, 5 strains of LAB with excellent fermentation performance were selected by assessing
acidification ability, post-acidification capacity, viability and viscosity during cold storage, and aroma-producing capacity. The
coagulation time and titratable acidity of the 5 strains were 4 to 6 h and 75.90 to 83.87 °T, respectively. During cold storage, the
value of titratable acidity increased by 13.72 to 21.16 °T. The viable bacteria counts were 107 to 1011 CFU/mL and the viscosity
values were 3.01 to 8.21 Pa•s. The contents of acetaldehyde and diacetyl were 11.00 to 42.68 μg/mL and 2.91 to 13.18 μg/mL,
respectively. The results of 16S rDNA molecular identification showed that Q3 and Q4 were classified as Lactococcus lactis
subsp. lactis and Streptococcus thermophilus, respectively while G3, G4 and G5 belonged to Lactobacillus delbrueckii subsp.
bulgaricus. These 5 trains LAB is useful for industrial production of fermented dairy products.

The traditional malting technology was modified by inoculation of the soaking solution with a
Geotrichum candidum strain isolated from Gansu NO.3 beer barley. The effect of inoculum size, soaking
temperature and soaking solution pH malt quality was investigated by measuring malt saccharification capacity
and the contents of α-amino nitrogen (α-AN) and extracts. The results showed that under the optimized malting
conditions: inoculums size of 104 CFU/g barley, 15 ℃ and pH 4.0, the predicted score for comprehensive evaluation
of malt quality was 205.33, while the actual score was 206.15. In addition, the observed saccharification capacity
and α-AN and extract contents were 308.5 WK, 186 mg/100 g and 87.1%, respectively, all of which exceeded those
described in the light industry standard QB/T 1686—2008 for select products.

In the present study, response surface methodology was used to optimize the process conditions for the hydrolysis
of amaranth protein by alcalase to prepare highly active angiotensin-I converting enzyme (ACE) inhibitory peptides. One-factorat-
a-time designs were used to analyze the effect of enzyme type, hydrolysis time, substrate concentration, enzyme/substrate
ratio, hydrolysis pH and hydrolysis temperature on the degree of hydrolysis (DH) and ACE inhibitory activity of amaranth
protein hydrolysate. A quadratic regression model describing ACE inhibitory rate as a function of three variables was fitted by
using an orthogonal rotary composite design. The optimal hydrolysis conditions were obtained from the regression model as
follows: enzyme/substrate ratio of 3.50%, hydrolysis pH of 8.78, hydrolysis temperature of 54.4 ℃, substrate concentration of
4 g/100 mL and hydrolysis time of 3 h. Under these conditions, the ACE inhibitory activity of the obtained hydrolysate was
46.45%, which was close to the predicted value. At the same time, the IC50 of the hydrolysate was 0.756 mg/mL.

Saccharomyces cerevisiae 31206 was mutagenized by means of combined treatment with UV light, microwave and NTG.
After primary and secondary screening, a high-activity strain capable of producing metallothionein was obtained. Total protein content
was determined by Coomassie brilliant blue G-250 method, metallothionein content by ELISA, and sulfhydryl activity by DTNB
method. The total protein content, metallothionein content and sulfhydryl activity of the mutant strain were 170.2 mg/g cells, 163.4 ng/L
and 0.146 μmol, respectively, whereas those of the parental strain were 44.6 mg/g cells, 38.3 ng/L and 0.029 μmol, respectively.

Plackett-Burman design was applied to screen 3 significant ones (material/water ratio, light intensity and
illumination time) from 5 potential key factors influencing the solid-state fermentation of rice by Cordyceps militaris. After
the maximum response region was approached by steepest ascent path design, the significant factors were optimized by
central composite design combined with response surface methodology. A material/water ratio of 5.19:1 (m/V), temperature
of 25 ℃, inoculum size of 12 mL/100 g, light intensity of 980.13 lx and an illumination time of 9.19 d were found to the
optimum conditions to obtain a cordycepin yield of 64.1 mg/100 g.

Objective: The objective of this study was to investigate the postmortem changes in protein phosphorylation of
sarcoplasmic proteins and myofibrillar proteins in three chicken groups with different fasting time and different postmortem
time (0, 3 h and 10 h). Methods: Thirty three yellow chickens were randomly divided into three groups: no feed deprivation,
feed deprivation for 12 h and feed deprivation for 24 h. Immediately after slaughter, breast muscles were rapidly removed
and cut into three pieces. One piece was designated as postmortem 0 h sample. The others were placed at 0 ℃ for 3 h and
10 h, respectively as postmortem 3 h and 10 h samples. One dimensional electrophoresis combined with Pro-Q Diamond
staining was employed to analyze protein phosphorylation of sarcoplasmic and myofibrillar proteins. Results: The protein
phosphorylation level of sarcoplasmic proteins in fasting 12 h samples was the highest level, while myofibrillar proteins
became higher with increased fasting time (P ＜ 0.05). Besides, the protein phosphorylation level of most proteins in
fasting and control muscles became the highest at 3 h postmortem. Conclusion: Protein phosphorylation of sarcoplasmic
and myofibrillar proteins is significantly affected by fasting and postmortem time. Therefore, meat rigor mortis and meat
tenderness may be affected by fasting as a result of regulating protein phosphorylation in muscles.

In this study, the effect of two different trans-fatty acids (TFA) on fatty acid composition of human umbilical
vein endothelial cells (HUVEC) was determined by GC. The results showed that after HUVECs were treated by elaidic
acid and linolelaidic acid, the content of trans-fatty acids rapidly increased and the content of saturated fatty acids and
polyunsaturated fatty acids exhibited a significant reduction, especially the contents of EPA, DHA and AA were obviously
affected. Both TFAs had different influences on fatty acid composition in HUVECs. Meanwhile, subjected to treatment with
linolelaidic acid, the contents of polyunsaturated fatty acids and mono-unsaturated fatty acids in HUVECs were much higher
when compared with the treatment by elaidic acids.

The effect of seabuckthorn seed oil on the immobility time in mice was investigated by tail suspension test (TST) and
forced swimming test (FST). Body weight, sucrose preference and open-field activities were conducted on mice with depression
induced by chronic unpredictable mild stress (CUMS) to explore the antidepressant effect of seabuckthorn seed oil. The results
showed that administration of seabuckthorn seed oil was capable of reducing the immobility time in FST and TST while other
indices such as body weight, sucrose preference, open-field activities were increased significantly (P ＜ 0.05, 0.01). These findings
implicated that seabuckthorn seed oil might be a potential antidepressant for developing functional foods or drugs.

Objective: To explore the effect of 1-palmitoyl-2-oleoyl-3-O-α-D-glucopyranosylglycerol (POGDG) as a
glucosyldiacylglycerol (GDG) isolated from Sargassum fulvellum on plasma triglycerol (TG), lipoprotein and blood glucose
(BG, GLU) levels in arteriosclerosis (AS) mice. Methods: Mice were divided into control group, high-dose (90 mg/(kg·d)) treatment
group, middle-dose (60 mg/(kg·d)) treatment group, low-dose (30 mg/(kg·d)) treatment group, and rutin group (100 mg/(kg·d)).
The mice from control group were administered with saline, and those from treatment groups were administered with POGDG
and quercetin-3-rutinoside by intragastric administration, respectively. After administration for 35 days, the blood was collected
and the levels of triglycerol, lipoprotein, total cholesterol and blood glucose in plasma were determined. Results: Compared
with the control group, the levels of TG and GLU in POGDG treatment groups revealed a significant reduction, and HDL-C
revealed an obvious increase. Meanwhile, the levels of TC, HDL-C and GLU in POGDG treatment groups were similar to those
in rutin group. Conclusion: POGDG can enhance the fibrinolysis and degradation of AS in mice.

The present study aimed to isolate and purify polysaccharides (TPS) from taro (Colocasia esculenta). The
chemical characteristics and immunoregulatory property of purified fractions were explored. The crude TPS was extracted
with hot water and then subjected to protein removal by the enzymatic-assisted Sevag method. TPS obtained after dialysis
and freeze-drying underwent further purification by DEAE-52 and Sephadex G-75 column chromatography and three
homogeneous components were obtained. The purity and chemical composition were determined by UV spectroscopy and
HPLC and by gas chromatography (GC), respectively. The viability of mouse spleen cells treated with TPS fraction was
determined by MTT assay and the activation of peritoneal macrophages were analyzed by neutral red phagocytosis assay.
The results showed that TPS contained 95.21% carbohydrate. Three fractions TPS1p, TPS2p1 and TPS3p2 were obtained after
separation and purification. Data from UV spectroscopy and HPLC analysis revealed that TPS1p and TPS2p1 were two
types of homogeneous polysaccharides while TPS3p2 might be a glycoprotein. All the three homogeneous polysaccharides
were made of arabinose, mannose, glucose and galactose as demonstrated by GC analysis. The MTT assays showed
that at the doses of 25, 50 μg/mL and 100 μg/mL, TPS1p could function synergistically with ConA to promote the cell
proliferation of spleen lymphocytes in normal mice, while this synergy was also observed for TPS2p1 only at 100 μg/mL
and TPS3p2 at 50 μg/mL and 100 μg/mL. Meanwhile, TPS1p at varying doses could markedly improve the phagocytotic
capacity of macrophages in mice. At 50 μg/mL, TPS2p1 and TPS3p2 also showed this activity.

Objective: To explore the effect of pectin from Ficus pumila L. seeds on capsaicin-induced intestinal injury
in ovariectomized rats. Methods: Thirty adult female Wistar rats were divided into five groups. One group was shamovariectomized
as control group. The other four groups were doubly ovariectomized and one week later assigned as model
control, capsaicin, Ficus pumila L. seed pectin, Ficus pumila L. seed pectin + capsaicin groups. All rats were sacrificed
after 28 days of feeding to assay the area of the cecum, the content of water, pH and short-chain acids in it and intestinal
microflora. Results: Feeding capsaicin could reduce body weight and cecum value in rats, the content of short-chain acids
and the amount of beneficial bacteria significantly (P ＜ 0.05), and increase free ammonia content and pH in the cecum, the
amount of harmful bacteria significantly (P ＜ 0.05). Ficus pumila L. seed pectin could reduce body weight, free ammonia
content and pH, and result in an increase in the populations of Lactobacillus and Bifidobacterium and synchronous decrease
in Enterobacter. This study demonstrates that pectin from Ficus pumila L. seeds can ameliorate capsaicin-induced intestinal
injury in ovariectomized rats.

Cumulative exposure evaluation of sulfonamide residues in chicken was developed for chicken quality and
safety supervision. A series of general procedures of food safety risk assessment such as hazard identification, hazard
characterization, exposure assessment and risk characterization were applied for risk assessment of sulfonamide residues in
chicken. Results indicated that the theoretical exposure amount of sulfonamide for residents of all age groups were lower
than daily intake amount and food safety index was less than 1. Accordingly residues of sulfonamides in chicken do not harm
to the health of consumers, and it is not necessary to use risk management procedures.

in vitro digestion of proteins in goat milk formula was conducted in a simulated digestion environment of infants.
Whole goat milk powder and cow milk infant formula powder were used as controls. The in vitro gastric, intestinal and total
digestibility of proteins was measured. The results showed that the in vitro gastric, intestinal and total digestibility of proteins
in goat milk formula was significantly higher than that in cow milk formula and whole goat milk powder (P ＜ 0.05), and
amino acid contents in digestive juice for goat milk formula were also higher. The content of total amino acids was 112.94
to 117.55 mg/100 g digestive juice and the content of essential amino acids was 75.61 to 78.89 mg/100 g digestive juice.
Therefore, proteins in goat milk formula are nutritional due to easy absorption.

Objective: To study the effect of oxidized konjac glucomannan (OKGM) on duodenal morphology and intestinal
flora in C57BL/6J mice fed high-fat diet. Methods: A total of 60 male C57BL/6J mice were randomly divided into 5 groups:
the normal control group (CL, basal diet), high-fat group (HF, high-fat diet) and high-fat diet with low, middle and high
dose OKGM (HF-LOKGM, 12.5g/kg; HF-MOKGM, 25.0g/kg; HF-HOKGM, 50.0g/kg) groups. The mice were killed
after 12 weeks to determine the duodenal villus height and crypt depth, to explore the effect of OKGM on intestinal flora in
C57BL/6J mice fed high-fed diet. Results: The duodenum villus height in the CL group was significantly greater than other
groups (P < 0.05), and there was no significant difference between HF group and HF-LOKGM group (P ＞ 0.05), but the
HF, HF-MOKGM and HF-HOKGM groups revealed a significant difference (P ＜ 0.05). The duodenum crypt depth in the
HF group was significantly larger than other groups (P ＜ 0.05), and a significant difference among the CL, HF-HOKGM
and HF-MOKGM groups was observed (P ＞ 0.05). Similarly, a significant difference in the ratio of villus height and crypt
depth was also observed (P ＜ 0.05). The intestinal flora in the HF-OKGM group was more similar to the CL group, the
diversity index of the HF-HOKGM group was significantly larger than that of the HF group (P ＜ 0.05), but the difference
among the HF-LOKGM, HF-MOKGM and HF groups was not significant (P ＞ 0.05). Conclusion: OKGM can improve
intestinal villus morphology and intestinal flora in C57BL/6J mice fed high-fat diet.

In this study, the peanut variety BaiRiHong (Arachis hypogaea L.) was selected to investigate the changes of main
physiological reactions and protein during germination. The results showed that the germination percentage was 98.33% and the
average shoot length was 67.59 mm after 96 hours of germination. The content of dry matter showed an decreasing tendency:
it decreased rapidly within the first 48 hours and from the 60th to the 84th hours while the changes were not significant (P ＞
0.05) within these hours: the 48th to the 60th hours and the 84th to the 96th hours. The respiration intensity tended to increase,
that is, the increase was sharp between the 12th and the 24th hours, then slow and reached a pleatau. The soluble sugar content
reached minimum and maximum at the 36th and the 84th hour, respectively, which was 80.75% and 121.24% of non-germinated
control. The soluble protein content followed a decrease-increase-decrease pattern and reached its minimum value at the 48th
hour, which was 79.07% lower than that of non-germinated control. The contents of peptides and free amino acids showed
an increasing tendency, and at the 96th hour were elevated 1.18 and 6.33 times, among which the human essential amino
acid content increased 7.18 times while the proportion in total amino acids changed from 28.69% to 32.02%. The contents
of the limiting amino acids Thr and Met increased 6.88 and 9.27 times while Try was not detected. These results showed that
this germination process could alter the amino acid composition and improve the nutritional quality of peanut protein. The
activities of protease and endopeptidase increased steadily throughout the germination period while the latter enzyme reached
its maximum at the 84th hour. Correlation analysis of various parameters revealed that the major physiological changes led to a
considerable effect on peanut endogenous protease and thus, affected protein metabolism.

The concentrations of heavy metals such as As, Cd, Cr, Cu, Mn, Zn and Hg in the muscle, gonad and gill of
crucian carp were analyzed by inductively coupled plasma mass spectrometry(ICP-MS) and DMA-80 direct mercury
analyzer. The crucian carp was captured by gill nets and electro-fishing facilities from the downstream East Tiaoxi River
within the period of Oct to Nov 2011. The food safety and the level of pollution of crucian carp were also investigated. The
results indicated that the concentrations of As and Cd were significantly higher than the maximum levels of contaminants
in food issued by the ministry of health P.R.C. The general composite pollution indexes for the crucian carp was 1.2, which
reached a serious pollution level. The concentration of As, Cr and Hg accounted for over 10% of provisional tolerable
weekly intake (PTWI), which could be identified as high risk for consuming the crucian carp. Significant correlations were
observed between the concentrations of As, Cd, Cr, Cu, Hg, Zn and tissue specificity (P ＜ 0.05). The pollution level of
different tissues was ranked in the order of gonad ＞ gill ＞ muscle.

Objective: To explore the in vitro antioxidant activity of functional oligosaccharide from Stachys sieboldii
Miq. and its effect on the in vitro proliferation of mouse lymphocytes. Methods: The reducing power, scavenging
capacity against hydroxyl, superoxide anion and DPPH radicals of the functional oligosaccharide and its effect to
promote the proliferation of peripheral blood lymphocytes were determined by prussian blue, salicylic acid, pyrogallol
autoxidation, DPPH, and methyl thiazolyl tetrazolium colorimetric methods, respectively. Results: The functional
oligosaccharide had little reducing power and different scavenging effects on these radical systems. Its scavenging
activity against •OH and DPPH free radical was equal to VC at 2.4 mg/mL and the highest levels were 82.0% and
89.3%, respectively. Its scavenging activity against O2
－· was weaker than that of VC. It could significantly stimulate
the proliferation of peripheral blood lymphocytes and showed a synergistic effect with ConA in a dose-dependent
manner. Conclusion: The functional oligosaccharide from Stachys seiboibi has antioxidant activity and can promote the
proliferation of peripheral blood T lymphocytes.

Oleaginous yeasts are capable of accumulating large amount of lipids and show great potential for industrial
applications, which attracted the increasing research interests. In recent years, more researches have been carried out to
investigate the relationship between citrate metabolism and lipid biosynthesis. It is now believed that that citrate participates
in the metabolic process of lipid accumulation and provides acetyl-CoA for fatty acid biosynthesis in oleaginous yeasts.
The transporting behavior of citrate from mitochondria and cytoplasm affects the lipid content in oleaginous yeasts. Citrates
in cytoplasm and mitochondrial function as modulators of several key enzymes related to the metabolic process of lipid
accumulation in oleaginous yeasts. Citrate acts as a bridge between glycolysis and lipid biosynthesis, and plays a central role in
regulating lipid accumulation in oleaginous yeasts. In summary, the central role of citrate metabolism in lipid accumulation was
reviewed, which will provide useful references for exploring the mechanism of lipid accumulation in oleaginous yeasts.

Polyphenol oxidase (PPO) plays a key role in the enzymatic browning of banana. The state of PPO shows a close
relationship with the quality in the post-harvesting and storage of banana. The article has summarized the research progress
in separation and purification, enzymatic characteristics, enzyme activity control of banana PPO, which will provide a
reference for the future studies on banana.

Microbial fermentation is the optimal method for lycopene production. There are two biosynthetic pathway of
lycopene including MEP (2-methyl-derythritol-4-phosphate) pathway and MVA (Mevalonic acid) pathway. The key relevant
enzymes for lycopene biosynthesis includes isopentenyl diphosphate isomerase (IPI), geranyl pyrophosphate sythase (GPS),
farnesyl pyrophosphate sythase (FPS), geranylgeranyl pyrophoaphate sythase (GGPS), phytoene synthase (PSY), phytoene
desaturase (PDS), ζ-carotenedesaturase (ZDS) and carotene isomerase (CRTISO). The synthesis pathway and the yield
of lycopene could be improved by regulating and modifying the key enzymes through mutation, genetic recombination
and gene knockout method. In recent years, extensive research has been carried on microbial fermentation production of
lycopene using bacteria, fungi, yeast and other microorganisms and several novel technologies for fermentation synthesis
of lycopene are developed, which provides insights for improving the yield and reducing the costs of lycopene. This article
reviewed the synthesis and production of lycopene by microbial fermentation and the aim was to provide new ideas and
directions on development and application of lycopene.

Caffeic acid and its derivatives (CADs) are widely spread in the daily foods/meals, and play an important role in
the suppression of tumor cell growth, differentiation, proliferation and transfer process. This article reviews the molecular
mechanisms such as the effects of CADs on tumor suppression through oxidative stress, signaling pathways and transcription
factors, epithelial-mesenchymal transition, cancer stem cell-like properties, and epigenetic regulation in order to provide a
reference for health-promoting function of active components in food and dietary intervention.

Traditional surimi products were usually prepared by steaming, boiling, roasting and frying. This raised several
issues such as low machinery accuracy, long processing time, nutrients losses and monotonous product species, which
could not meet the increasing consumer requirements. New physical field technologies showed attractive advantages in
maintaining inherent nutrients, flavor and color of surimi products, which provided new insights into the surimi product
development including improving product quality and eco-processing. This paper reviewed the applications of new physical
field technologies in the processing of surimi products, including ultrasonic treatment, ultra high pressure, ohmic heating,
extrusion and microwave treatment. This work aimed to provide a reference for further exploration and development of
surimi products, and to improve the overall development of seafood manufacturing.

This paper reviews the carbohydrate metabolism in two typical climacteric fruits such as apple and tomato and
the relevant metabolic enzymes. This review also discussed the key role of carbohydrate in fruit ripening and senescence,
the formation of flavor, color and the metabolism of nutrients (VC). We aimed to provide some theoretical references for
understanding the impact of carbohydrate metabolism on climacteric fruits and its relationship with the formation of fruit
quality.

On the basis of nutrient reference value (NRV) and coefficient of variance calculation, a new nutritional evaluation
model of agricultural products was formulated against the nutritional evaluation by individual nutritional ingredient. The
parameter, INB (Index of Nutrient Balance), can be used to evaluate the nutrition balance of agricultural products. A small
number for INB implies a more nutrition balance of the products. Meanwhile, the nutrition balance of millet, maize, wheat and
rice was analyzed and compared by using this method. This nutritional evaluation model is significant to the development and
depth processing of agricultural products.

Biogenic amines (BA) are low molecular weight organic compounds with biological activity, and are
the products of decarboxylated amino acids by microbial amino decarboxylase. The starter strains or food spoilage
microorganisms often secrete amino decarboxylase and lead to accumulation of BA in food and alcoholic drinks. An
appropriate amount of BA in organisms maintains their regular physiological activities, whereas induces undesirable
symptoms if absorbed at high concentration. Using proper raw materials, controlling the metabolisms of BA-producing
microorganisms during food fermentation and degradation of BA with enzymes can reduce BA in products. However,
eliminating BA with enzymes is limited in food processing so that it is necessary to explore new and more effective ways
to eliminate BA in fermented products.

Since the great harm of mycotoxins to human being, the study on the determination of mycotoxins in grain
products has became the hot topic in food safety. The chromatography and mass spectrometry have become the major
method for the determination of mycotoxins in grain products due to high efficiency, stability and sensitivity. In this article,
the applications of chromatography and mass spectrometry in the detection for mycotoxins in grain products have discussed,
which will provide a reference for further studies in similar works.

The rheological properties of food (agroproducts) is the key factor to reflect the quality and physical properties
of food products and is of great importance in the research of food quality testing, processing design and development of
processing machine. This paper reviews the state of the art studies on rheological model for honey, the viscosity calculations,
microscopic viscoelastic rheology and honey viscoelasticity. The current issues for honey rheological study was summarized
in this paper and the future research to carry on was pointed out that more emphasis should be paid on the cause of honey
rheological property as well as the microscopic mechanism of honey rheological theory. Verification experiment and
updating of methodology and data processing should be conducted to discover the honey rheological causes so as to monitor
the honey quality control.

Up to now, approximately 32 species of lactic acid bacteria (LAB) belonging to 10 genus were identified in
traditionally fermented soybean foods such as soybean paste, soy sauce, sufu and dochi. Lactic acid bacteria play important
roles in enhancing flavor, maintaining color, antagonizing harmful bacteria, promoting yeast growth and improving product
functionality during fermentation process. In this article, the distribution, function and application of LAB in traditionally
fermented soybean foods have been discussed.

The papers correlated with food science research published in China during 2000—2011 were retrieved based on
database extended version of the Science Citation Index (SCI-E). Statistical analysis on the bibliometric search results was
conducted from the published year of the paper, document type and language, source journals, disciplines, research institutes
and cited papers. The results showed that the number of papers correlated with food science research in China revealed a rapid
increase during 2000—2011. Among these published papers, most papers were written in English. The major disciplines of the
published papers are food science & technology and applied chemistry. The most important journals of the published papers are
the Journal of Agricultural and Food Chemistry and Food Chemistry. The organization of the most published papers is Chinese
Academy of Sciences. The average cited frequency of the published papers is more than 10 times.

Carotenoid-based functional food is a special category of functional foods in China and expected to have a bright
future of industry and market. This article reviews the current situation of approval of carotenoid-based functional foods and
related legislation, describes existing problems and proposes some ideas to solve them. It is expected that the points of views
given in this paper will provide a reference to formulate related policy, laws and regulations in the future.