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15 January 2014, Volume 35 Issue 1
Characteristics of Bovine Serum Albumin-Anthocyanin Bioactive Nanoparticles
YAO Hui-fang, DONG Xue-yan, JING Hao*
2014, 35(1):  1-6.  doi:10.7506/spkx1002-6630-201401001
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The nanoparticle formation between bovine serum albumin (BSA) and anthocyanin (ACN) was characterized
using scanning transmission electron microscope (STEM) and nanoparticles size analyzer. The anthocyanin-binding capacity
of BSA was studied by ammonium sulfate salting-out method. DPPH and ABTS radical scavenging capacities and release
characteristics in both simulated intestinal fluid (SIF) and simulated gastric fluid (SGF) systems were investigated for
oxidation stability of BSA-bound anthocyanin system. The results showed that both BSA and anthocyanin-bound BSA could
be self-assemble and form nanoparticles in phosphate buffer (pH 7.4), and the particle size (15–20 nm) of the anthocyaninbound
BSA was smaller than that of the BSA (30–35 nm). The molar binding ratio between BSA and antocyanin was 1:10.
The DPPH radical and ABTS+· scavenging abilities of BSA-bound anthocyanin were significantly stronger than those
of unbound anthocyanin. There was no significant difference in stability between unbound anthocyanin and BSA-bound
anthocyanin in SGF system, while significant difference in SIF system was observed. The content of unbound anthocyanin
decreased by approximately 70% after 6 hours; however, no significant change was observed for BSA-bound anthocyanin.
BSA revealed remarkable stabilizing effect on anthocyanin oxidation.

Effect of Glycosylation Treatment Coupled with Dynamic High Pressure Microfluidization on Emulsifying Properties and Structure of β-Lactoglobulin
ZHONG Jun-zhen, TU Yue, LIU Wei, LIU Cheng-mei*
2014, 35(1):  7-11.  doi:10.7506/spkx1002-6630-201401002
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The effect of glycosylation treatment coupled with dynamic high-pressure microfluidization (DHPM) on
emulsifying properties and structure change of β-lactoglobulin (β-Lg) was investigated. The results showed that glycosylation
treatment coupled with DHPM obviously improved the emulsifying capacity and emulsion stability of β-Lg. The emulsifying
activity index (EAI) of β-Lg subjected to glycosylation treatment in the presence of high pressure at 0, 40 and 120 MPa were
136.3, 168.1 m2/g and 177.9 m2/g, respectively. The emulsifying stability index (ESI) of β-Lg subjected to glycosylation
treatment was 52.3 min. With increasing the pressure up to 40 MPa and 120 MPa, the ESI of β-Lg treated by glycosylation
were increased to 56.4 min and 59.0 min, respectively, indicating the structural change of β-Lg due to the combinatorial
treatment of DHPM and glycosylation. This structural change was characterized as increased molecular weight, sulphydryl
(—SH) content, reduced surface hydrophobicity (Ho), changed secondary structure, and unmasked amino acids in the tertiary
structure after the combinatorial treatment of DHPM and glycosylation. These results revealed that the conjugation with
galacto-oligosaccharides (GOS) changed the structure of β-Lg, which contributed to the increase of surface hydrophilic
groups of β-Lg and resulted in the improvement of emulsifying properties.

Effects of EDC and NHS on Physical Properties of Zein Films
ZHANG Min, CHEN Ye*, LIU Jun, ZHOU Shu-hong, WANG Jun-yu, LI Yan-dan
2014, 35(1):  12-17.  doi:10.7506/spkx1002-6630-201401003
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The effects of 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide (EDC) and N-hydroxysuccinimide (NHS) as crosslinking
reagents on the structure and properties of zein films were investigated to find ways to improve the tensile strength and
elongation and reduce the water vapor permeability and moisture absorption. Results showed that films prepared with 90% ethanol
as the solvent and 0.06 g of EDC/g zein or 0.06 g of NHS/g zein exhibited the best properties. The tensile strength, elongation,
water vapor permeability, moisture absorption and weight loss were 83 MPa, 5.5%, 2.5 × 10-8 (g·m)/ (m2·h·Pa), 39.4% and
3.6%, which were increased by 97.6%, 57.1%, reduced by 43.2% and 24.4%, and enhanced by 20.0% compared to those without
added cross-linking reagent, respectively, and the static water contact angle of the experimental samples was 67.4°, indicating the
film surface to be hydrophobic. In addition, the surface of zein films containing EDC and NHS was arranged orderly and closely as
smaller uniform spherical aggregates as observed using atomic force microscope (AFM)

Migration of Plasticizers from Paper Packaging Inks to Milk Powder
GAO Song1,2, WANG Zhi-wei1,2,3,*, HU Chang-ying2,4, WU Yu-mei2,3
2014, 35(1):  18-22.  doi:10.7506/spkx1002-6630-201401004
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The safe use of printing materials for food packaging is a major area of investigation. The hazardous substances
like plasticizers in printing inks can migrate into the food through the packaging material. However, there have been
few studies reporting the migration kinetics of the the plasticizers to food from ink. In this study, a novel method was
developed for the study of migration of plasticizers from the printing inks through paper to milk powder at 100, 70, 50 ℃ and 25 ℃,
respectively and for different contact times ranging from 5 min at 100 ℃ to 40 days at 25 ℃. The inks were offset printed by
simulating the real situation, hadwhich has never been used in migration research. The plasticizers investigated included the
commonly used dibutyl phthalate (DBP), bis(2-ethylhexyl) phthalate (DEHP), di-n-octyl phthalate (DOP) and a new type of the
environmentally-friendly plasticizer, acetyl tributyl citrate (ATBC). Gas chromatography coupled with flame ionization detector
(GC-FID) was used for the determination of ethanol extracts of these plasticizers from both printed paper and milk powder. The
results showed that the paper did not provide an appropriate barrier against the migration of the plasticizers from printing inks. The
maximum migration of DBP and ATBC reached almost 67.8% while that of DEHP and DOP was about 6.7%. The contact time,
the temperature and the properties of the compounds are the factors affecting the real mass transfer.

Factors Influencing the Dissociation of Duck Breast Muscle Actomyosin
DONG Han1,2, WANG Dao-ying1, ZHANG Mu-han1, ZHU Yong-zhi1, XU Wei-min1,*, LIU Fang1
2014, 35(1):  23-28.  doi:10.7506/spkx1002-6630-201401005
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This study illustrated multiple potential factors influencing actomyosin dissociation, including internal factors(AMP, IMP, ADP, ATP, Ca2+, and PO4
3-) and external factors (marinated with NaCl or with different phosphate salts).Actomyosin was extracted from duck breast muscle and the protein composition was examined by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and western-blot analysis. Results: The density of actin bands was increased significantly when the actomyosin was treated with 8, 16 mmol/L AMP or IMP or with 25–50 mmol/L PO4 3- at 4 ℃, whereas treatment with 8, 16 mmol/L ADP or with 0.1–5 mmol/L Ca2+ did not result in a significant change in actin band densities.These results suggest that marinating duck muscle with different salts has no significant effects on actomyosin dissociation.

Interaction between Gelatin and Sugar Beet Pectin
LI Yu-hui, ZHANG Yi-feng, XIE Jing-jing, ZHANG Lu, FANG Ya-peng*
2014, 35(1):  29-33.  doi:10.7506/spkx1002-6630-201401006
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Factors such as pH and mixing ratio for influencing the complex of sugar beet pectin and gelatin were studied.
The total concentration of sugar beet pectin and gelatin was fixed at 0.1 g/100 mL. At a certain mixing ratio, the mixed
system was acidified by gluconolactone, and the turbidity, light scattering intensity and hydrodynamic radius of the system
were determined. Through exploring featured pHs, the phase boundaries were determined and a pH-composition phase
diagram was established. The turbidity was measured using UV-Vis spectrophotometer, and light scattering intensity
and hydrodynamic radius were tested using Zetasizer Nano-ZS apparatus. Based on the phase diagram and microscopic
observation, no interaction was found between sugar beet pectin and gelatin at higher pH levels, while intramolecular
and subsequently intermolecular soluble complexes were formed due to further acidification. At low pH levels, insoluble
molecular complexes were developed and the system became unstable.

Chemical Analysis and Nutritional Evaluation of Different Varieties of Goji Berries (Lycium barbarum L.)
WANG Yi-min1, ZHANG Ke1, XU Fei-hua1, WANG Yu1, REN Xiao-wei1, ZHANG Bao-lin2
2014, 35(1):  34-38.  doi:10.7506/spkx1002-6630-201401007
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Three appearance indexes (dry weight of 100 berries, berry shape index and fresh-to-dry ratio) and the contents
of seven nutrients in 10 different varieties of goji berries (Lycium barbarum L.) were determined. Based on our analytical
results, cluster analysis and comprehensive quality evaluations were carried out. The results indicated that the quality indexes
of different varieties of goji berries were varied over a relatively narrow range. Cluster analysis showed that 10 varieties of
goji berries could be divided into 4 classes: 1. Bianguo goji; 2 including 0901, Ningqi No.7 and Ningqi No.4; 3. Mengqi
No.1; and 4 including five other varieties. For principal component analysis, four principal components were extracted,
and their cumulative variance contribution rate was up to 85.87%, which reflected mostly the quality characteristics of goji
berries. The results of principal component analysis indicated that 0901, Bianguo goji, Ningqi No.7 and Ningqi No.4 had
better overall quality among the goji varieties tested.

Influence of Potassium Chloride as Partial Substitute for Sodium Chloride on Proteolysis and Sensory Properties of Dry-Cured Meat Products
WU Hai-zhou, ZHANG Ying-yang, LI Liang-hao, TANG Jing, ZHAO Jian-ying, RUAN Gui-ping, ZHANG Jian-hao*
2014, 35(1):  39-43.  doi:10.7506/spkx1002-6630-201401008
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Potassium chloride was used to partially replace sodium chloride (20% – 60%) in dry-cured meat from pig hindquarters
and its effect on physical, proteolysis and sensory properties in dry-cured meat was investigated. The results showed that partial
replacement of NaCl from 0 to 60% by KCl in dry-cured meat did not significantly affect the proteolysis index and peptide
nitrogen, amino acid nitrogen and alanyl aminopeptidase (AAP) activity. Also, the sensory analysis of final products with 40% or
lower replacement did not reveal an obvious difference (P > 0.05). When 40% NaCl was replaced by KCl, the NaCl content was only
3.14% in final products without impact on proteolysis and sensory properties, suggesting that the optimal replacement level is 40%.

Effects of Addition of Different Amounts of Gluten and Starch on Wheat Dough Rheological Properties and Starch Pasting Characteristics
JIANG Xiao-ling, LI Xiao-jun, FENG Su-wei, DONG Na, HU Tie-zhu, LI Gan, RU Zhen-gang*
2014, 35(1):  44-49.  doi:10.7506/spkx1002-6630-201401009
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In this study, wheat flours from three cultivars (lines) with different gluten strengths were used to investigate the
effects of adding different amounts of gluten and starch on wheat rheological properties and starch pasting property by using
the method of separation and recombination. The results showed that with increasing addition of gluten, dough stability and
farinograph quality number (FQN) increased, while peak viscosity, through viscosity, final viscosity, break down, and setback
decreased. Moreover, with the increasing level of added starch, dough stability and FQN decreased, whereas peak viscosity,
through viscosity, final viscosity, breakdown, and setback increased. Little effects of different amounts of gluten and
starch on dough moisture absorption and starch gelatinazation temperature were found. The same general tendency existed in
each quality parameter of wheat flour with different gluten strengths, but the amplitudes of variation were different.

Kinetic Study of Non-enzymatic Browning of Peach Juice during Thermal Treatments
RUAN Wei-hong1,2, DENG Fang-ming1,*, BI Jin-feng2, LIU Xuan2, JIAO Yi2, WU Xin-ye2
2014, 35(1):  50-55.  doi:10.7506/spkx1002-6630-201401010
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Non-enzymatic browning easily takes place during thermal treatment of peach juice. Browning degree and the
colour parameter L* are usually used as indexes to evaluate non-enzymatic browning. The indexes during thermal processing
at different temperatures 80, 90 ℃ and 100 ℃ for peach juice were investigated. The results showed that with increasing
temperature, the browning degree was increased by 0.185, 0.221 and 0.276, whereas the L* value was decreased by 4.22,
5.74 and 7.53, respectively. Both the chroma value and Hue angle were gradually decreased. The browning index (BI) was
increased as the temperature increased. Various kinetic models including zero-order kinetic, first-order kinetic and combined
kinetic models were employed to fit the experimental data. The results showed that the combined kinetic model was a better
one for describing the dynamic changes in browning degree and colour value, as compared to the other two models (R2>
0.823). Furthermore, the declined vitamin C content during thermal processing could be accurately described by the zeroorder
kinetic model (R2>0.894). Meanwhile, the combined kinetic model (R2>0.905) could properly express the gain of
5-hydroxymethylfurfural contents. The relationship between 5-hydroxymethylfurfural and browning degree was satisfactorily
fitted by means of quadratic model (R2>0.940) at three different temperatures.

Mechanism of Texture Softening of Bamboo Shoots during Pickling
CHEN Guang-jing1, ZHENG Jiong1,2,3, WANG Li-sha1, ZHANG Yi1, HU Guo-zhou1, HU Peng1, KAN Jian-quan1,2,3,*
2014, 35(1):  56-61.  doi:10.7506/spkx1002-6630-201401011
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The relationships between the changes in chemical parameters of bamboo shoots (Dendrocalamus latiflorus), including
titratable acidity, moisture content, salt concentration, protopectin content, cellulose content, lignin content, and hardness were
investigated and compared during the pickling process. Meanwhile, the vascular bundle tissue of bamboo shoots was observed
under a scanning electron microscope. It was found that there were highly positive correlations between such chemical parameters
as titratable acidity, salt concentration, ethanol insoluble (AIS) content, protopectin content and cellulose content and hardness of
bamboo shoots. Besides, the microstructure of vascular bundle tissue of bamboo shoots was obviously altered during pickling.

Comparative Study on Muscle Quality of Cultured Polyodon spahula, Hybrid Sturgeon and Aristichthys nobilis
WANG Li-hong1,2, JI Hong1,*, HU Jia1, LI Jie1,3, SUN Hai-tao1,4, WANG Tao1, LIU Chao1
2014, 35(1):  62-68.  doi:10.7506/spkx1002-6630-201401012
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A comparative study was conducted on muscle physical and chemical qualities of Polyodon spathula, the hybrid
sturgeon H. dauricus♀ × A. schrencki♂ and Aristichthys nobilis. The results showed that flesh content in A. nobilis was
significantly higher than in two other sturgeon species (P < 0.05). The muscle protein content of P. spathula was not different
from that of the hybrid and A. nobilis (P > 0.05), and we further found that the hybrid was significantly lower than A. nobilis
(P < 0.05). Crude fat was significantly more abundant in P. spathula as compared to that of A. nobilis (P < 0.05), although
both species showed no significant difference from hybrid sturgeon (P < 0.05). A. nobilis contained significantly higher
amounts of ash than the other sturgeon species (P < 0.05). The fatty acid profiles in these three fish species were found
to consist of three saturated fatty acids (SFAs) and six unsaturated fatty acids (UFAs), and the UFA content in hybrid
sturgeon was higher than in P. spathula and A. nobilis (P < 0.05). The content of mono-unsaturated fatty acids (MUFAs) in P. spathula was significantly higher than in hybrid sturgeon and A. nobilis (P < 0.05) and the contents of poly-unsaturated
fatty acids (PUFAs) were significantly different among the three species (P < 0.05) and the decreasing order was
hybrid sturgeon > P. spathula > A. nobilis. Similarly, the contents of highly unsaturated fatty acids (HUFAs) were
significantly different among them (P < 0.05), showing a decreasing order of A. nobilis > hybrid sturgeon >
P. spathula. The atherogenic index (AI) in P. spathula was significantly lower than that observed for A. nobilis
(P < 0.05), and the thrombosis index (TI) in P. spathula and hybrid sturgeon was significantly lower than that of A. nobilis
(P < 0.05). The cooked meat yield of hybrid sturgeon was significantly lower than that of A. nobilis(P < 0.05), whereas
the collagen content was significantly higher than that of A. nobilis(P < 0.05). Both juice loss and water loss in P. spathula
were significantly lower than those of hybrid sturgeon and A. nobilis (P < 0.05). Fat loss and muscle fiber diameter were
not significantly different between P. spathula and hybrid sturgeon (P > 0.05), but fat loss in P. spathula and hybrid
sturgeon was significantly lower than in A. nobilis (P < 0.05), while muscle fiber diameter was significantly higher than
that of A. nobilis (P < 0.05). No significant difference in muscle hardness was found between P. spathula and A. nobilis
(P > 0.05), but the values of both species were significantly lower than that of hybrid sturgeon (P < 0.05); in addition,
adhesiveness, cohesiveness, resilience and shear force in hybrid sturgeon were significantly higher than those observed for
A. nobilis (P < 0.05). Springiness in P. spathula was significantly higher than that of A. nobilis (P < 0.05). Chewiness was
significantly different among the three species, and the descending order was hybrid sturgeon > P. spathula > A. nobilis.
The hardness of cooked meat from hybrid sturgeon was significantly higher than that of A. nobilis (P < 0.05); as for
cohesiveness and resilience, P. spathula was significantly higher than hybrid sturgeon and A. nobilis (P < 0.05). Springiness
in P. spathula was significantly higher than that found in A. nobilis (P < 0.05). Gummines and chewiness in P. spathula
were significantly higher than those of A. nobilis (P < 0.05). Shear force was significantly lower in P. spathula compared to
A. nobilis (P < 0.05). Moreover, muscle tenderness of P. spathula was significantly lower than that of A. nobilis (P < 0.05),
and hybrid sturgeon was in the middle. However, no significant differences in juiciness, greasiness or flavor were found
among the three species. In conclusion, the flavor and IT/AT in P. spathula are relatively better, similar to hybrid sturgeon,
indicating health benefits; the contents of protein and other nutrients such as HUPA in A. nobilis are higher or close to the
ideal patterns, suggesting its higher nutritional value and better tenderness.

Properties of Pullulan-Gelatin Composite Films
GAO Dan-dan1, XU Xue-ling2, JIANG Lian-zhou1, ZHANG Chao2, MA Yue2, ZHAO Xiao-yan2
2014, 35(1):  69-73.  doi:10.7506/spkx1002-6630-201401013
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A quick dissolvable edible film was prepared with blends of pullulan and gelatin (GEL) showing improved
transparency and barrier properties. Pullulan was added into gelatin film with a ratio of pullulan:GEL of 2:5 (m/m), forming
a composite film named as PG2. The tensile strength of PG2 was 120% of GEL, and PG2 had an oxygen permeability
one thirteenth as high as GEL. There was the strongest interaction of hydrogen bonds and the best compatibility between
the molecules of pullulan and GEL in PG2, which could explain the improved tensile strength and the reduced oxygen
permeability of PG2. PG2 provided low oxygen permeability (0.15 mL/(m2•d)), high tensile strength (97.21 MPa) and short
dissolution time (29.5 s). Moreover, it was instant, oiltight and of low water-vapor permeability (109.08 g/(m2•d)). Thus, the
prepared edible film of PG2 is suitable for application in edible inner packaging.

Separation and Identification of Flavonoids from Chinese Fringetree Flowers (Chionanthus retusa Lindl et Paxt)
DENG Rui-xue, ZHANG Chuang-feng, LIU Pu, DUAN Wen-lu, YIN Wei-ping*
2014, 35(1):  74-78.  doi:10.7506/spkx1002-6630-201401014
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Objective: To isolate and identify the chemical constituents from the flowers of Chinese Fringetree
(Chionanthus retusa Lindl et Paxt). Methods: The chemical constituents were isolated and purified by sequential
column chromatographies on silica gel, Sephadex LH-20 and semi-preparative HPLC, and their chemical structures were
elucidated by spectroscopic methods. Results: A total of ten compounds were obtained and they were chemically identified
as quercetin-3-methyl ether-7-O-α-L-arabinofranosyl(1→6)-β-D-glucopy–ranoside (1), eriodictyol-7-O-β-D-glucoside (2),
acacetin-7-O-α-L-rhamnopyranosyl (1→6)-β-D-glucopyranoside (3), myricetin-3-O-β-D-glucopyranoside (4), luteolin-7-
O-β-D-glucoside (5), kaempferol-3-O-β-D-glucoside (6), and luteolin (7), myricetin (8), apigenin (9), and quercetin (10),
respectively. Conclusions: The compounds 1 through 6 were identified for the first time in the flowers of this plant, which
have been reportedly to possess potent antioxidant capacity.

Mechanism Underlying the in vitro Antioxidant Capacity of Goji Berries (Lycium barbarum L.)
LI Yang, MA Wen-ping*, NI Zhi-jing
2014, 35(1):  79-84.  doi:10.7506/spkx1002-6630-201401015
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Objectives: The objectives of this study were 1) to analyze the in vitro antioxidant capacities of the four major
functional components including polysaccharides, flavonoids, carotenoids and vitamin C (VC) in goji berries (Lycium
barbarum); 2) to investigate the percentage contributions of these major antioxidant substances to the total antioxidant
capacity of goji; and 3) to explore the in vitro antioxidant mechanism. Methods: The total antioxidant capacity was evaluated
by ferric reducing antioxidant power (FRAP) assay and DPPH, ABTS and hydroxyl radical scavenging assays. Results:
Flavonoids contributed over 96% to both free radical scavenging capacity and FRAP of goji berries with smaller than 4%
contribution from VC, while the antioxidant capacities of high concentrations of goji polysaccharides (642.7170 mg/L)
and carotenoids (109.9280 mg/L) were too low to be detected. Conclusion: Goji flavonoids play a leading role in the total
antioxidant capacity of fresh goij berries.

Effects of Pickling on the Texture, Microstructure and Color of Bamboo Shoots (Dendrocalamus latiflorus)
ZHENG Jiong1,2, SONG Jia-xin1, CHEN Guang-jing1, LIN Mao1, KAN Jian-quan1,2,*
2014, 35(1):  85-88.  doi:10.7506/spkx1002-6630-201401016
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The texture, microstructure and color of bamboo shoots (Dendrocalamus latiflorus) after pickling with different
salt concentrations were investigated and compared with those of the unprocessed one in order to evaluate the effect
of pickling on the edible quality of bamboo shoots. The results showed that textural characteristics such as hardness,
cohesiveness and chewiness decreased obviously after pickling process. Meanwhile, different salt concentrations
significantly influenced hardness whereas their effect on cohesiveness and chewiness were not obvious. The scanning
electron microscope images of bamboo shoots revealed that the parenchyma cells obviously shrank and cell gap increased,
and parts of parenchyma cells were damaged after pickling process. In addition, compared to those of fresh bamboo
shoots, the lightness degree of pickled bamboo shoots decreased whereas yellowness degree increased, and the total color
differences significantly changed. The research results may provide a reference for industrial production and eating quality
control of pickled bamboo shoots.

Effect and Mechanism of Ozone Treatment on the Quality of Glutinous
ZHUANG Kun, DING Wen-ping*, XU Yuan-yang, HUANG Xiong-wei, SONG Ying-ying, WAN Fang-yun
2014, 35(1):  89-92.  doi:10.7506/spkx1002-6630-201401017
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In this study, 5 mg/L ozone was used as an oxidant to treat glutinous rice. After ozone treatment, glutinous rice
flour was produced and corresponding starch was prepared. Results showed that the pasting viscosity of oxidized glutinous
rice flour and corresponding starch was increased with increasing ozone treatment time, whereas the hot paste stability and
aging resistance were slightly weakened but the cook properties did not show an obvious change. As the oxidation time
prolonged, the carboxyl content was increased. Moreover, the carbonyl content initially increased and then decreased with
increasing oxidation time. The Fourier transform infrared spectroscopy (FT-IR) analysis revealed that hydroxyl group was
firstly oxidized to carbonyl groups at C2, C3 and C6 in glucose units of starch, and then carboxyl groups, but at the same
time the C—O—C linkages were not broken.

Effect of Chitosan Addition on Properties of Soybean Protein Isolate Composite Packaging Materials
GUO Xiao-fei, ZHANG Chao, LI Wu, MA Yue, ZHAO Xiao-yan*
2014, 35(1):  93-96.  doi:10.7506/spkx1002-6630-201401018
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The effect of chitosan addition on the color, mechanical properties and barrier properties of soybean protein
isolate (SPI) composite packaging materials was evaluated. The composite packaging materials showed the best properties
when the ratio of chitosan to SPI was 1:1. The tensile strength of the composite packaging materials increased, while the
elongation at break, water vapor permeability and oxygen permeability decreased. Moreover, the color turned slightly yellow
within the range of consumer acceptance. The formation of ether linkage or C-N bond between SPI and chitosan could be
the major reasons for the improvement of these properties.

Factor Analysis Used for Evaluation of the Effect of Added Gluten in Clarifying Cabernet Gernischt Dry Red Wine
QU Hui-ge1, FENG Zhi-bin1, ZHANG Yu-xiang1, LIU Yong-qiang2, DENG Jun-zhe3
2014, 35(1):  97-103.  doi:10.7506/spkx1002-6630-201401019
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The effectiveness of gluten addition in clarifying Cabernet Gernischet dry red wine was evaluated in comparison
with the commonly used clarificant, bentonite clay, as a control treatment and the optimal addition amount was established.
Fourteen indicators including appearance index, physical and chemical properties and stability-related parameters of clarified
samples of the red wine were determined. Meanwhile, sensory analysis was performed by a panel of experiences judges
and consumers. The experimental data were statistically analyzed using SPSS software. The results showed that there
were significant or highly significant correlations between the amount of added gluten and 9 indicators and most of them
had significant correlations with each other. The 3 common factors extracted by SPSS software to represent 9 indicators
could explain 87.827% of the original total information. The factor F1 revealed the biggest contribution as a comprehensive
consideration of 5 indicators such as dry extract, color value, potassium, protein and total phenols. Addition of gluten at
300 mg/L and 450 mg/L provided the highest and second highest overall sensory scores, while a much smaller score was
obtained by clarification with bentonite clay. Validation of the results showed that the clarified red wine samples were
evaluated as higher sensory quality. In conclusion, gluten has excellent clarifying effects on Cabernet Gernischet dry red
wine; however, when added excessively, it may lead to deteriorated quality of the red wine. The optimal addition amount of gluten is
300 - 450 mg/L in Cabernet Gernischet dry red wine.

Antioxidant Activity and Stability of Maillard Reaction Products from Whey Protein-Derived Peptide
SUN Chang-yan1,2, LI De-hai3, LIU Qian1, KONG Bao-hua1,*
2014, 35(1):  104-109.  doi:10.7506/spkx1002-6630-201401020
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Maillard reaction products from whey protein peptide (WPP-MRPs) were prepared from alcalase hydrolysates
of whey protein and glucose. The antioxidant activity of WPP-MRPs and the influences of temperature, pH, light condition,
metal ions and H2O2 on their activity were investigated. The results showed that the total reducing power, hydroxyl radical
scavenging activity and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging activity of WPPMRPs
increased in a concentration-dependent manner. Furthermore, WPP-MRPs remained strong antioxidant activity when
heated at 90–100 ℃. The antioxidant activity at alkaline condition was stronger than at acidic or neutral conditions. Meanwhile, the
antioxidant activity decreased sharply in the presence of sunlight, H2O2 or metal ions such as Cu2+, Fe2+ or Fe3+.

Physico-chemical Properties of Grain Amaranth Starch
XIA Xue-juan, LIAO Fu-rong, KAN Jian-quan*
2014, 35(1):  110-114.  doi:10.7506/spkx1002-6630-201401021
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The solubility, swelling power, transparency, settlement curve, freeze-thaw stability, aging value, gel strength
and viscosity of starch from grain amaranth K112 (Amaranthus cruentus L.) seeds were analyzed and compared with those
of starches from corn, cassava and sweet potato. The results indicated that the starch content in grain amaranth seeds was
62.49%, in which amylose accounted for about 6.12%. The solubility, transparency and settling velocity of grain amaranth
starch were lower whereas the swelling power was higher as compared with those of starches from three other crop plants.
This starch had poorer freeze-thaw stability, intermediate gel strength and lower viscosity.

Variations in the Electronic Absorption Spectral Characteristics of Carotenoids in Decanoic Acid Reverse Micelle Solvents
HUANG Jin1, HUI Bo-di1,*, CAI Jin2, GONG Ping1, GUAN Xin1
2014, 35(1):  115-119.  doi:10.7506/spkx1002-6630-201401022
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This study aimed to analyze the electronic absorption spectral acquisition and characteristics of three carotenoids
in dacanoic acid reverse micelle solvents. In the present study, tetrahydrofuran, acetone and ethanol were selected to
separately construct decanoic acid reverse micelles. After lycopene (acyclic hydrocarbon), β-carotene (cyclic hydrocarbon)
and zeaxanthin (cyclic hydroxyl compound) were dissolved in each solvent, the electronic absorption spectra of the solutions
were acquired over the wavelength range of 300-550 nm. The spectral characteristics were consequently assessed. Data
from these investigations suggested that a slight shift in the maximum absorption wavelength (λmax) of all three carotenoids
were observed in decanoic acid reverse micelle solvents, in comparison with those in decanoic acid. A bathochromic shift
was seen with cyclic carotenoids and a hypsochromic shift was seen with acyclic carotene. Additionally, an increased
polarity of the added organic solvents could result in a reduced absorption coefficient (A1%
1 cm).

Optimization of Medium Composition for Pigment Production by Fusarium sp. JN158 with Response Surface Methodology
WANG Yong-wei, LIAO Xiang-ru, LI Xun-hang, CAI Yu-jie*
2014, 35(1):  120-124.  doi:10.7506/spkx1002-6630-201401023
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Plackett-Burman design and response surface methodology (RSM) were applied to optimize 7 components in the
medium for pigment production by Fusarium sp.JN158. The results showed that the yield of pigment was mainly influenced by
the concentrations of glucose, peanut meal and FeSO4·7H2O. With central composite design and RSM, the optimal medium
composition and concentrations was determined to be sucrose (30.18 g/L), peanut meal (4.86 g/L), K2HPO4·3H2O(1 g/L),NaCl
(0.5 g/L), MgSO4·7H2O (0.5 g/L), CaCl2 (0.5 g/L), and FeSO4·7H2O (0.0122 g/L). The experimental yield of pigment produced by
Fusarium sp. JN158 in the optimized medium was (1.252±0.011) g/L, which was close to the predicted value of 1.268 g/L.

Improved Xylose Utilization of Bacillus coagulans by Atmospheric and Room Temperature Plasma Mutation for Production of Lactic Acid
CAI Cong1,2, JIANG Ting2, ZHENG Zhao-juan2, OUYANG Jia1,2,*
2014, 35(1):  125-129.  doi:10.7506/spkx1002-6630-201401024
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To further enhance the production and yield of converting xylose to L-lactic acid, an atmospheric- and room
temperature-plasma (ARTP) mutation system was employed to induce the mutation of Bacillus coagulans NL01, a wild-type
strain for production of L-lactic acid from xylose. A positive mutant, named as NL-CC-17, was obtained through enrichment and
screening. Compared with that of previously reported strains, NL-CC-17 had an improved tolerance to xylose. This strain was
capable of converting 100 g/L xylose into 82.30 g/L L-lactic acid after being cultured at 50 ℃ for 72 h with a yield of 92.37%. The
concentration of L-lactic acid was increased by 21.51% and the yield by 16.00%. After preliminary optimization of fermentation
conditions, the optimal fermentation temperature was determined as 50 ℃ and the optimal pH as 5.5.

Genetic Diversity Analysis of Saccharomyces cerevisiae Strains by Microsatellite Marker Technique
ZHANG Liu-yan1, HUANG Ying-zi1, LIU Yan-lin1,2,*
2014, 35(1):  130-133.  doi:10.7506/spkx1002-6630-201401025
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In order to analyze the genetic diversity of indigenous wine yeasts and the differences between indigenous isolates
and commercial wine yeast strains, genetic variability of 28 isolates from Jingyang, Shaanxi Province and 18 commercial
strains was analyzed using four microsatellite markers (ScAAT1, YOR267C, C11 and YPL009C). Meanwhile, genetic
parameters were also analyzed by PopGen32. Forty-six strains were amplified by four microsatellite prime pairs, and
generated a total of 66 polymorphic bands with 16–18 alleles for each locus. The average polymorphism information content
(PIC) of all strains at four loci was 0.862 3, suggesting that all the four SSR loci were hypervariable. Forty-six strains gave
39 different patterns with a discriminatory power of 98.94%. The heterozygosity was observed as 0.478 3–0.658 5. These
results indicate that indigenous wine yeasts and commercial yeasts have high levels of genetic diversity, and both have
unique alleles. Both kinds of strains have clear clustering boundary in the phylogentic tree.

Application of Concentrated Freeze-Dried Starter in Fermented Duck Sausage
WU Man-gang, WANG Xiao-lan, CHEN Yang-yang, ZHUANG Tao, GE Qing-feng, YU Hai, WANG Zhi-jun*
2014, 35(1):  134-140.  doi:10.7506/spkx1002-6630-201401026
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A concentrated freeze-dried starter was used in fermented duck sausage and the effects of liquid starter and natural
fermentation applied in the sausage fermentation process were compared. The results showed that the pH value of sausage
inoculated with the freeze-dried starter decreased to 5.3 at 48 h, suggesting that the fermentation process can produce
much more acids, allowing to rapidly reach the pH range within which the safety of the fermented sausage can be easily
controlled. Meanwhile, the water content showed a decreasing trend and was reduced to 30% at the end of fermentation.
Texture properties of duck sausages with different treatments were analyzed. The hardness, springiness and chewiness of
duck sausages inoculated with freeze-dried starter or liquid starter were individually much higher than those of the natural
fermentation (control check, CK). During the fermentation process, acid value (AV) showed an increasing tendency.
Peroxide value (POV) increased first and then decreased, and the treatment groups differed in POV but the difference was
not significant. This suggests that the effect of endogenous lipase is much greater than that of lipase from microbial starters.
Various types of fatty acids from all the treatments showed the decreasing order: saturated > monounsaturated >
polyunsaturated, and the total free fatty acid (FFA) content of duck sausages inoculated with freeze-dried starter was
significantly higher than that of control group. These results indicate that inoculated starters can increase the release of FFAs,
promoting more flavor precursors to a certain extent.

Targeted Integration of Glutaminase Gene glsA2 with High Activity into the Bacillus subtilis BJ3-2 Chromosome
LU Biao, WU Yong-jun*, LIU Yan-min, WANG Ya-juan, TANG Xue
2014, 35(1):  141-144.  doi:10.7506/spkx1002-6630-201401027
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With glsA1 in BJ3-2 as the homologous sequence, glutaminase gene glsA2 with high activity was targeted and
integrated into the Bacillus subtilis BJ3-2 chromosome by constructing a single-exchange integrative vector. A recombinant
strain BJ3-2A2 was obtained with good genetic stability. The results of detection showed that glutaminase activity in the
recombinant strain was 3.36 times higher than that in the original strain BJ3-2. The amino acid contents in douchi fermented
with BJ3-2A2 and the original BJ3-2 were measured, and the results showed that glutamate content in fermentation products
from the recombinant strain was increased by 12.8% as compared to that observed with the original strain. All the analyses
show that B. subtilis BJ3-2 is transformable as a RecE+ strain and that glutaminase gene glsA2 can be highly expressed in the
BJ3-2 chromosome, thus improving the flavour of douchi.

Diversity of Bacterial Communities of Probiotic Cheddar Cheese during Ripening
JIA Hong-xin1,2, GONG Guang-yu1, GUO Ben-heng1,*
2014, 35(1):  145-149.  doi:10.7506/spkx1002-6630-201401028
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The survival of Lactobacillus casei LC2W and the bacterial communities in cheddar cheese were analyzed by
using selective media and polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) method during
the ripening period of 180 days at 6 ℃. Results demonstrated that SBM and MSE selective media could not objectively
reflect the dynamic changes of various microorganisms in the cheese due to the poor selectivity. The population of the
starters Streptococcus thermophilus and Lactococcus lactis decreased significantly, while the population and species of the
non-starter Lactobacillus significantly increased during the ripening period. L. casei LC2W survived well in the cheese
and retained its viability at > 1 × 108 CFU/g even after 180 days ripening. It is concluded that cheddar cheese can be
an effective vehicle for delivery of L. casei LC2W and that PCR-DGGE technology combined with traditional culturedependent
methods can be more suitable for cheese microflora analysis.

Isolation, Identification and Preliminary Screening of Acid-Tolerant Lactic Acid Bacteria from Naturally Fermented Pickle Juices from Daqing
LI Xin, WU Jun-rui, TIAN Tian, YUE Xi-qing*
2014, 35(1):  150-154.  doi:10.7506/spkx1002-6630-201401029
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Fourteen strains of suspected lactic acid bacteria were isolated from 7 naturally fermented pickle juices gathered
from Daqing, Heilongjiang Province. 16S rDNA was extracted from each of these bacterial strains using a bacterial genomic
DNA extraction kit. The species were identified by DNA sequencing, homology analysis and phylogenetic tree. The results
indicated that the all 14 strains belonged to lactic acid bacteria, including 4 strains of Lactobacillus curvatus (HD12-1,
HD13-5, HD14-1 and HD15-1), 1 strain of Lactobacillus brevis (HD18-2), 3 strains of Lactobacillus sakei (HD12-2, HD13-1 and
HD16-5), 1 strain of Leuconostoc mesenteroides (HD18-3), and 5 strains of Lactobacillus plantarum (HD14-3, HD15-2,
HD16-2, HD17-3 and HD17-4). Among these strains, 6 strains, including HD12-1, HD13-1, HD14-1, HD15-1, HD16-2 and
HD16-5, were able to grow at pH 2.5, 3.0 or 3.5, with a survival rate above 2% at pH 3.0.

Optimization of Protoplast Formation and Regeneration from an Aspergilli niger Strain Producing Acid-Stable α-Amylase
WANG Fa-xiang, YU Jian, WANG Jian-hui, LI Xiang-hong, HE Ji-hua, LIU Yong-le*
2014, 35(1):  155-158.  doi:10.7506/spkx1002-6630-201401030
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The formation and regeneration of the protoplast from Asperigillus niger with high yield of acid-stable α-amylase was Optimized using single factor experiments, Plackett-Burman design and response surface method. The optimum conditions for protoplast formation and regeneration were as follows: A. niger aged at 72h, spore concentration at 7.5×106 CFU/mL, hydrolysis with 10 g/L snailase, 10 g/L cellulose and 10 g/L lysozyme under 37℃, pH 6.8 for 2 h, and 0.85 mol/L mannitol for stabilization of osmotic pressure. At this condition, the rate of protoplast formation and regeneration reached 86.92% and 42.67 %, rescpectively.

Optimization of Cryoprotectant Formulation for Vacuum Lyophilization of Spore Power of Aspergillus niger
WANG Hua1, HE Jin-mei1,2
2014, 35(1):  159-162.  doi:10.7506/spkx1002-6630-201401031
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A cryoprotectant composed of skim milk powder, sucrose and glycerol for vacuum lyophilized spore power
of Aspergillus niger was developed and its formulation was optimized by one-factor-at-a-time and uniform design. By
regression analysis of the experimental data, the optimal cryoprotectant formulation (per 100 mL of cryoprotectant) found to
consisted of 6.43 g of skim milk powder, 13.03 g of sucrose, and 6.88 g of glycerol. The predicted survival rate of spore with
the addition of the optimized cryoprotectant after freeze-drying was 88.82%, which was close to the actual value of 87.03%.

Effects of pH and Substrate Feeding on Phenyllactic Acid Production by Lactobacillus paracasei W2
WANG Li-mei1,2, TENG Yu1, CHEN Wen-fei1, ZHANG Hui1, CHU Kai-yang1
2014, 35(1):  163-166.  doi:10.7506/spkx1002-6630-201401032
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In this paper, the effects of initial medium pH and feeding of the substrates glucose and phenylpyruvic acid (PPA)
on the production of phenyllactic acid (PLA) by Lactobacillus paracasei W2 in a 7.5 L fermentor were studied. The results
indicated that all three factors generated corresponding effects on cell growth and PLA production. Two substrate feeding
strategies, intermittent feeding of PPA and continuous feeding of both glucose and PPA were performed and the initial
medium pH was set to 6.5. After 36 h of fermentation under these conditions, PLA production reached 1.148 g/L and 2.121 g/L,
respectively, and the conversion rate of PPA reached 62.19% and 47.2%, respectively. In addition, in comparison with fedbatch
fermentation, the PLA yield was enhanced by 41.72% and 161.53%, respectively.

Investigating the Diversity of Lactic Acid Bacteria in Tibetan Traditional Fermented Dairy Products by PCR-DGGE
JIANG Hou-yang1, CHEN Zhi-lan2, ZHAO Guo-hua1,3, YANG Ji-xia1,3,*
2014, 35(1):  167-173.  doi:10.7506/spkx1002-6630-201401033
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Nineteen samples of Tibetan fermented dairy products were collected from eight pasturing areas and a polymerase
chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) method was established to investigate the biodiversity of
lactic acid bacteria in Tibetan fermented dairy products. After total DNA was extracted from dairy samples by a commercial
kit (Tiangen DP326), the V3 region of the 16S rRNA gene was amplified by nested PCR and touchdown PCR, and the PCRamplified
products were subjected to DGGE electrophoresis. All bands were excised from the gel and sequenced, and the
species of strains were identified and a phylogenetic tree was constructed. NTsys 2.10e software was used to analyze the
similarity of band profiles. Results showed that the microbial flora of lactic acid bacteria in Tibetan fermented dairy products
was composed of Lactobacillus paracasei, Lactobacillus helveticus, Lactobacillus fermentum, Lactobacillus crispatus,
Lactobacillus delbrueckii, Lactobacillus buchneri, Lactococcus raffinolactis, Leuconostoc mesenteroides, Lactobacillus
plantarum, Pediococcus pentosaceus, Lactococcus lactis and Streptococcus thermophilus. Therefore the conclusion is drawn
that Lactobacillus delbrueckii is the dominant species in most of the samples, and it simultaneously distributes in all eight
pasturing areas. This study has successfully established a PCR-DGGE method to investigate the biodiversity of lactic acid
bacteria in Tibetan fermented dairy products.

Cellulase Production from Tea Seed (Camellia oleifera) Cake Using Neurospora crassa Mixed with Other Bacteria
LIU Pei-yi, DENG Ze-yuan, YANG Jian-yuan, LI Jing*
2014, 35(1):  174-179.  doi:10.7506/spkx1002-6630-201401034
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The production of cellulaes from tea seed (Camellia oleifera) cake with a minimized content of residual tea
saponin of 0.917% as obtained by ultrasonic extraction method was studied in solid-state fermentation by mixed strains of
Neurospora crassa with Issatchenkia oriental, Trichoderma reesei, Trichoderma vivide or L. plantarum. The activities of
cellobiohydrolase 1 (C1), β-1,4-endoglucanase (Cx) and β-glucosidase (β-G) and filter paper activity (FPA) in fermentation
supernatants were determined to explore their synergistic action on enzymatic hydrolysis of cellulose. The enzyme activity of
C1 from Neurospora crassa combined with Trichoderma vivide was increased by 51.09% compared with that obtained from
single-strain fermentation by Neurospora crassa; meanwhile, the combination of both strains resulted in prolonged secretion
of cellulases, and the FPA activity reached 2.782 U/g after 96 h. The cellulose was degraded by 64.19% and 61.59% in tea
seed cake fermented for 10 days by Neurospora crassa mixed with Trichoderma reesei and Trichoderma vivide, respectively.
The overall tendency of the enzyme activities was an increase with increasing the inoculum size irrespective of fermentation
with Neurospora crassa alone or combined with other strains. However, the cellulase activities were declined at higher
inoculum sizes surpassing 9 mL/100 g of Neurospora crassa when inoculated alone. These results indicate that Neurospora
crassa is able to cooperate with Trichoderma reesei and Trichoderma vivide respectively to degrade cellulose.

Diversity and Community Succession of Surface Spoilage Bacteria in Leaf Mustard during Pickling Process
LI Ke1, ZHANG Qing1,*, CHEN Gong2, LIN Kai1, YUAN Chun-hong1, JIA Bi-hong1, ZHONG Xiao-ting1, XIANG Wen-liang1
2014, 35(1):  180-184.  doi:10.7506/spkx1002-6630-201401035
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16S rRNA analysis was employed to investigate the microbial populations in putrefactive surface layer during leaf
mustard pickling process. The microbial diversity and dynamics were assessed by Shannon-Weaver, Chao, ACE, Simpson,
rarefaction analysis and similarity coefficient. All 16S rRNA gene sequences retrieved from brine samples with pickling
for 7, 22 d and 60 d were assigned to Vibrio, Halomonas, Pseudoalteromonas, Shewanella, Marinomonas, Geobacillus,
Pseudomonas, Psychrobacter, Cobetia, Oceanobacillus, Pantoea and Lactobacillus. Among these genera, the dominant
bacterium during the pickling process was pathogenic Vibrio and its number in these three samples was 45.8%, 74.2% and
44.9%, respectively. The spoilage bacteria such as Pseudoalteromonas, Shewanella and Pseudomonas were mainly observed
on day 7, and the number of Lactobacillus, Cobetia and Halomonas was gradually increased with the pickling process. The
community similarity coefficient was decreased to 0.4064 from 0.5131 and then increased to 0.8168. The results indicated
that the bacterial succession was associated with the pickling process and such succession is responsible for the spoilage of
leaf mustard and the production of some noxious ingredients. These results provide a useful guidance for quality and safety
control of pickled leaf mustard.

Combinatorial Induction of Recombinant Dextransucrase Expression in E. coli by IPTG and Lactose
LI Pan-feng, ZHANG Hong-bin*, HU Xue-qin
2014, 35(1):  185-188.  doi:10.7506/spkx1002-6630-201401036
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In order to explore the combinatorial induction of recombinant dextransurase experssion in E. coli by isopropyl
β-D-1-thiogalactopyranoside (IPTG) and lactose, a mixture of IPTG and lactose was added to the cell culture to induce the
expression of recombinant dextransurase. Based on the optimal culture medium, IPTG concentration and the amount of
lactose added, bacteria concentration and induction time revealed significant impacts on the enzyme activity. The results
showed that the optimal concentrations of IPTG and lactose were 0.1 mmol/L and 2.5 g/L, respectively, and optimal
induction time was 4 h at 25 ℃. Under these culture conditions, the activity of dextransucrase could reach up to 40.44 U/mL. The
combinatorial induction of recombinant E. coli dextransurase by IPTG and lactose was feasible, greatly reducing the dosage
of IPTG and industrial production costs.

Difference in Trimethylamine Oxide Metabolism by Common Microorganisms in Food Products
WU Xiang, HAN Wei-wei, WANG Shi-ping*
2014, 35(1):  189-193.  doi:10.7506/spkx1002-6630-201401037
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Based on the metabolic utilization of trimethylamine oxide (TMAO), six common food spoilage microorganisms
(S. aureus, E. aerogenes, E. faecalis, E. coli, L. monocytogenes and S. enteritidis) were classified by analyzing their effects
on physicochemical properties of PCA medium containing TMAO. Subsequently, TMAO metabolites were analyzed by
using non-suppressed ion chromatography and identified mainly as trimethylamine. Finally, different physical and chemical
indicators (pH, conductivity, turbidity and TMA content) of the culture medium were plotted against culture time. The
generation of TMA can affect the conductivity and pH of the medium, and this effect has a significant difference depending
on the bacterial species.

Cloning through TAIL- PCR and Bioinformatics Analysis of the Glucose Dehydrogenase Gene from Gluconobacter suboxydans
DAI Bao-xin1,2, FENG Hui-yong1, LI Tian-ming1, LIU Tian-jia1,3, LIU Jing-wen1, YI Hong1,*
2014, 35(1):  194-198.  doi:10.7506/spkx1002-6630-201401038
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Pyrroloquinoline quinone-dependent glucose dehydrogenase (PQQ-dependent GDH, EC1.1.5.2), which catalyzes
the conversion of D-glucose to gluconic acid, is an important enzyme in the production of gluconic acid by fermentation
or enzymatic method. The aim of this study was to clone and characterize the gene enconding PQQ-dependent GDH from
Gluconobacter suboxydans. Primers were designed based on the conserved region of the PQQ-attaching sites, and the entire
gdh gene was obtained by thermal asymmetric interlaced-PCR (TAIL-PCR). The gene was then sequenced and analyzed
by bioinformatics methods. The sequence analysis suggested that its coding region consisted of 2268 bp nucleotides
encoding 755 amino acids. The deduced amino acid sequence showed a high level of similarity to the PQQ-dependent GDH
of Gluconobacter oxydans. The molecular weight of the encoded protein was 81.72 ku with an isoelectric point of 5.14.
The bioinformatic analysis suggested that its second structure consisted of 18.41% alpha helix, 16.16% extended strand
and 65.43% random coil and its N-terminal contained five transmembrane domains locating in the region between amino
acid residues 1 and 140. This study indicates that TAIL-PCR provides a simple and efficient method for the cloning of the
unknown genes. The bioinformatic analyses of GDH provide a foundation for further investigation on the characteristics and
catalytic mechanism of GDH and its potential applications in gluconic acid production.

Isolation and Identification of a Novel L-Xylulose-Producing Strain
ZHANG Yu-bao1,2, ZHAO Xiang-ying3, YANG Li-ping3, HAN Yan-lei3, LIU Jian-jun1,3,*
2014, 35(1):  199-203.  doi:10.7506/spkx1002-6630-201401039
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A bacterium numbered as ZN-14 with the ability for efficient oxidization of xylitol to L-xylulose, a rare
ketopentose, was isolated and purified from soil samples, through primary isolation and secondary screening. We have
employed this isolated strain for the production of L-xylulose from xylitol by a resting cell reaction at 37 ℃ and pH 9.0.
After 24 h, L-xylulose was produced at a yield of 26.62% when 20 g/L xylitol was utilized as the precursor. The strain
was identified as Bacillus megaterium, based on the sequence analysis of 16S rDNA and the general morphological and
biochemical characteristics.

Effect of a Polysaccharide from Ganoderma atrum on cAMP/PKA, IP3/Ca2+ and DAG/PKC Signaling Pathways in Peritoneal Macrophages of S-180 Tumor-Bearing Mice
HUANG Jian-qin, NIE Shao-ping*, ZHANG Shen-shen, HUANG Dan-fei, ZHU Ke-xue, XIE Ming-yong
2014, 35(1):  204-208.  doi:10.7506/spkx1002-6630-201401040
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Objective: To explore the effects of a polysaccharide from Ganoderma atrum (PSG-1) on cyclic adenosine
monophosphate (cAMP)/protein kinase A (PKA), inositol triphosphate (IP3)/Ca2+ and diacylglycerol (DAG)/protein kinase C
(PKC) signaling pathways in peritoneal macrophages of S-180 tumor-bearing mice. Methods: A tumor-bearing mouse model
was established by inoculating mouse sarcoma S-180 cells into BALB/c mice; peritoneal macrophages were collected from
the S-180 tumor-bearing mice, then cultured in vitro and treated with PSG-1 at various concentrations. The IP3, DAG and
cAMP levels in cell culture supernatant were measured by ELISA. The intracellular Ca2+ content was assayed by a flow
cytometric method. The PKA and PKC protein expression in macrophages was determined by Western blotting. Results:
PSG-1 in the concentration range of 20–160 μg/mL stimulated the production of IP3, DAG and cAMP in the macrophages
from S-180 tumor-bearing mice, increased the intracellular Ca2+ content, and increased the protein expression of PKA and
PKC. Conclusion: PSG-1 can exert anti-tumor activity in peritoneal macrophages of S-180 tumor-bearing mice through the
activation of cAMP/PKA, IP3/Ca2+ and DAG/PKC signaling pathways.

Hypoglycemic Effect of Lily Polysaccharides in Type Ⅰ Diabetic Rats
XIAO Xia, WU Xiong, HE Chun-lian*
2014, 35(1):  209-213.  doi:10.7506/spkx1002-6630-201401041
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Objective: To explore the hypoglycemic effect of lily polysaccharides in type Ⅰ diabetic rats. Methods: Lily
polysaccharide was extracted from fresh lily bulbs and purified through ion-exchange chromatography on a DEAE52
cellulose column. An alkaline-soluble fraction was obtained from the eluates from the DEAE52 cellulose column and proved
to be a single component by gel filtration chromatography. The purified polysaccharide was used to treat rat models of type
Ⅰ diabetes induced by streptozotocin. The changes in body weight, fasting blood glucose (FBG), insulin (INS), hexokinase
(HK), succinic dehydrogenase (SDH), total superoxide dismutase (T-SOD) and malondialdehyde (MDA) were determined
in diabetic rats before and after the treatment. Results: The lily polysaccharide could significantly slow down the negative
growth of body weights in diabetic rats, reduce the contents of FBG (P < 0.01) and MDA (P < 0.05), and significantly
increase INS, HK, SDH and T-SOD (P < 0.01). Conclusion: Lily polysaccharide exerts hypoglycemic effect in type Ⅰ
diabetic rats through enhancing the activities of antioxidant enzymes, improving antioxidant function, inhibiting oxygen free
radical damage to pancreatic β cells and increasing insulin secretion.

Intervention Effect of Soy Isoflavones on Hepatic Oxidative Stress and DNA Damage Induced by Carbon Tetrachloride in Mice
YIN Xue-zhe1, ZHAO Wen-xi2, JIN Ai-hua1, QUAN Ji-shu2,*
2014, 35(1):  214-218.  doi:10.7506/spkx1002-6630-201401042
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The intervention effect of soy isoflavones (ISOF) on oxidative stress and DNA damage in a mouse model of
acute liver injury induced by carbon tetrachloride (CCl4) was investigated. Fifty mice were randomly divided into 5 groups
including normal control, model control, bifendate (BFD), high-dose ISOF and low-dose ISOF groups. Animals were treated
once daily for 7 days. At the end of the experiments, CCl4 was injected intraperitoneally to the mice from four groups except
the normal control group. Then, alanine aminotransferase (ALT), aspartate aminotransferase (AST), alkaline phosphatase
(ALP), albumin (ALB), superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GSH-Px), Na+-K+-ATPase,
Ca2+-Mg2+-ATPase, reduced glutathione (GSH) and malondialdehyde (MDA) were determined spectrometrically, and
protein expression of heme oxygenase-1 (HO-1) was assayed through western blotting, and DNA damage was evaluated
by electrophoresis. The results showed that the administration of ISOF reduced serum activities of ALT, AST and ALP GSH-Px;
decrease MDA content in liver; increased total SOD, Mn-SOD, GSH-Px and CAT activities and GSH level in liver; enhanced
Na+-K+-ATPase and Ca2+-Mg2+-ATPase activities in liver mitochondria; up-regulated the expression of HO-1 protein; and reduced
DNA damage of hepatocytes in mice with acute liver injury. Therefore, ISOF exerts a protective function on acute liver injury
induced by CCl4 in mice, probably via reducing oxidative stress and DNA damage in liver tissue.

Effects of Flammulina velutipes, Lentinula edodes and Cordyceps militaris on Antioxidative Enzyme Activities in Mice
CHEN Hui-chan1, PEI Fei1, YANG Wen-jian2, XIN Zhi-hong1, ZHAO Li-yan1, AN Xin-xin1, YANG Fang-mei1, HU Qiu-hui1,*
2014, 35(1):  219-223.  doi:10.7506/spkx1002-6630-201401043
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Experiments were made to investigate the effects of oral administration of three edible fungi, Flammulina
velutipes, Lentinula edodes and Cordyceps militaris, on the activities of antioxidative enzymes in mice. ICR mice were
administered by gavage with aqueous suspensions of powdered F. velutipes, L. edodes and C. militaris, respectively, at three
doses, 0.8 g/kg for a low-dose group, 1.6 g/kg for a medium-dose group, and 2.5 g/kg for a high-dose group, via intragastric
administration. After 4 weeks, the body weight, the total anti-oxidant capacity (T-AOC), the activities of superoxide
dismutase (SOD) and glutathione-peroxidase (GSH-Px), and malondialdehyde (MDA) content in serum and liver,
monoamine oxidase (MAO) activity in brain and peroxidase (POD) activity in heart were measured,. The results indicated
that in comparison with those in thethe normal saline control mice, the T-AOC, the activities of SOD and GSH-Px in serum
and liver and POD activity in heart were increased, while the MDA levels in serum and liver as well as MAO activity in
brain were decreased to different extents in mice fedadministered with each of the edible fungi. All fungal the fungal species
had good antioxidative effects in ICR mice with those of C. militaris being superior to those of L. edodes and F. velutipes.
The antioxidative mechanism smay be related with improving the in vivo antioxidant capacity, enhancing the activities of
antioxidative enzymes, removing free radicals and reducing lipid peroxidation.

Rice Bran Sterol Ameliorates Non-alcoholic Steatohepatitis in Rats
WANG Yi-ran1,2, HE Lan3, LIU Jin-hui4, XU Fang1,2, LIU Xiang-xin4, HE Jian-hua2,*
2014, 35(1):  224-228.  doi:10.7506/spkx1002-6630-201401044
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Aim: To investigate the effect of rice bran sterol (RBS) on non-alcoholic steatohepatitis (NASH) in Sprague-Dawley
(SD) rats caused by feeding high-fat diet for 13 weeks. Methods: Totally 50 male SD rats were randomly assigned to control group,
NASH group and three RBS treatment groups at doses of 65, 130 mg/kg and 195 mg/kg. The NASH group and RBS treatment
groups were fed with high-fat diet and the RBS groups were administered with RBS by gavage at the same time. Two percent
Tween-80 was added to improve the solubility of RBS. After feeding for 13 weeks, serum total cholesterol (TC), triglyceride
(TG), high density lipoprotein cholesterol (HDL-C), low density lipoprotein cholesterol (LDL-C) and the activities of serum
glutamic-pyruvic transaminase (ALT), glutamic-oxalacetic transaminease (AST), nitric oxide synthetase (NOS) and superoxide
dismutase (SOD) were measured, and organ indexes were compared among groups. Results: Severe steatosis in the NASH group
was observed through examining pathological slice of the liver. Serum HDL-C, SOD, NOS, ALT and AST levels in the NASH
group significantly abnormal when compared with those in the control group. Serum HDL-C level of the RBS middle-dose group
was significantly increased (P < 0.05) and serum ALT levels of all RBS treatment groups were decreased (P < 0.001), while AST/ALT
ratio was increased when compared with the NASH group (P < 0.01). Serum SOD and NOS activities in the low-dose group
were significantly decreased when compared with those in the NASH group. Conclusion: Moderate dosage of rice bran sterol can
ameliorate NASH in rats caused by long-term high-fat diet feeding.

Nutrient Change and Nutritional Evaluation of Barley during Germination
ZHANG Duan-li, GUI Yu, FANG Guo-shan, LIU Xiong*
2014, 35(1):  229-233.  doi:10.7506/spkx1002-6630-201401045
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To Study on changes of nutrients in barley during the germination process. The contents of proteins,crude fat, starch, amino acids, reducing sugar,β-glucan, TDF, SDF, IDF, vitamin B1 and vitamin B2 were determined in barley during germination process. The results showed that total dry matter was degraded during germination. The proteins,fat and starch significantly decreased in germination;Meanwhile, the content of soluble low molecular sugar, nitrogen-containing substances and vitamins was greatly improved. The content of reducing sugar increased from 2.78% to 14.36% and total amino acid raised 7%, moreover, seven kinds of essential amino acid content were all markedly increased in the first five days of germination, and the lysine content increased almost 30% at the end of germination. Non-essential amino acids also had an increasing trend. The content of vitamin B2 was significantly increased, increased 17.8 times, the vitamin B1 cThe contents of proteins, crude fat, starch, amino acids, reducing sugar, β-glucan, total dietary fiber (TDF), soluble
dietary fiber (SDF), insoluble dietary fibre (IDF), vitamin B1 and vitamin B2 in barley were determined to reveal the changes
of nutrients during germination. The results showed that total dry materials were degraded during germination. The contents
of proteins, fat and starch significantly decreased. Meanwhile, the contents of soluble low molecular sugar, nitrogencontaining
substances and vitamins greatly increased. The content of reducing sugar increased from 2.78% to 14.36%, and
an increase in total amino acid content of 8.15% was observed. The contents of seven essential amino acids were markedly
increased in the first five days of germination, and the lysine content was increased by approximately 32% at the end of
germination. Non-essential amino acids also had an increasing trend. Compared with ungerminated barley, the content of
vitamin B2 was significantly increased although the content of vitamin B1 did not significantly change. Meanwhile, β-glucan
revealed a decrease and SDF exhibited an increase. During germination, the values of E/T ratio and EAAI increased, the
compositional pattern of EAA measured up better to the FAO/WHO standards, and the first limiting amino acid changed
from lysine to methionine and cysteine. In conclusion, the nutritional value was improved in barley during germination, but
germination may restrict the utilization of β-glucan functional properties.ontents of changes is small. compared to the ungerminated barley,the content of β – glucan decreased and SDF increased. The value of E/T and EAAI increased, According to FAO/WHO pattern, the EAA pattern was superior to ungerminated barley,the first limiting amino acid changed from lysine to methionine + cysteine. In conclusion: the nutritional value is improved after germinated barley,but germination may restrict the utilization of β - glucan functional properties.

Protective Effect of Grape Seed Proanthocyanidin Extract against Cisplatin-Induced Apoptosis in Human Embryonic Kidney Cells
GUO Zhuo-yu, GAO Li-ping*, LI Zhen
2014, 35(1):  234-238.  doi:10.7506/spkx1002-6630-201401046
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Purpose: To explore the protective effect of grape seed proanthocyanidin extract (GSPE) against cisplatin
(CDDP)-induced apoptosis in human embryo kidney (HEK) 293 cells and its possible mechanisms. Methods: The effects of
CDDP and GSPE on the in vitro growth of HEK 293 cells and the effect of GSPE on CDDP-induced toxicity was evaluated
by MTT assay. CDDP-induced apoptosis in HEK293 cells was analyzed by flow cytometry. Western blotting was applied
to determine the expression of apoptotic gene Bax and anti-apoptosis gene Bcl-2. Results: GSPE was able to antagonize
cisplatin-induced cytotoxicity in a concentration-dependent manner. Flow cytometry revealed that GSPE could lead to a
decrease in apoptosis rate and pro-apoptotic Bax gene expression while anti-apoptotic gene Bcl-2 expression was enhanced.
Conclusion: GSPE demonstrates a preventive effect on cisplatin-induced injury in HEK293 cells. The mechanism may be
related to its capacity of enhancing anti-apoptotic gene Bcl-2 expression and inhibiting pro-apoptotic gene Bax expression.

Effect of RS4-Type Resistant Starch on Inflammatory Cytokines in C57BL/6J Mice Fed High-Fat Diet
WANG Xin, WU Ying-long*
2014, 35(1):  239-243.  doi:10.7506/spkx1002-6630-201323047
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Objective: To analyze the effects of three kinds of RS4 resistant starch on inflammatory cytokines in C57/BL6J
mice fed high-fat diet. Methods: A total of 72 C57BL/6J male mice were randomly divided into six groups with 12 mice in
each group: control group (CL), high-fat group (HF) and HF-SPS, HF-HPCL-SPS, HF-CLOSA-SPS and HF-CAAC-SPS
groups, fed a high fat diet containing 15% sweet potato starch (SPS), hydroxypropyl cross-linked sweet-potato modified
starch (HPCL-SPS), cross-linked octenyl succinic anhydride sweet-potato modified starch (CLOSA-SPS) and citric acid
acetylated sweet-potato modified starch (CAAC-SPS), respectively. After 12 weeks of feeding, the levels of serum free fatty
acid (FFA), necrosis factor-α(TNF-α), interlukin6 (IL-6) and monocyte-chemoattractant protein 1 (MCP-1) were determined.
Results: The levels of serum FFA, TNF-α, IL-6 and MCP-1 of HF group and HF-SPS group were significantly higher than
those in CL group. The size of epididymal adipocyte and the levels of serum FFA, TNF-α, IL-6 and MCP-1 were reduced
by HPCL-SPS and CAAC-SPS treatments. Conclusions: HPCL-SPS and CAAC-SPS can suppress the serum FFA and
inflammatory cytokines and affect the size of epididymal adipocyte in C57BL/6J mice fed high-fat diet, and thus, have an
improvement on obesity-related low-grade inflammatory state and metabolic diseases.

Protective Effects of Ginger Oleoresin on Hydrogen Peroxide-Induced Toxicity in Cultured RAW 264.7 Cells
BIAN Meng-yao1, FANG Yong2, PEI Fei1, ZHAO Li-yan1, XIN Zhi-hong1, AN Xin-xin1, YANG Fang-mei1, HU Qiu-hui1,*
2014, 35(1):  244-249.  doi:10.7506/spkx1002-6630-201323048
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Objective: To study the protective effects of ginger oleoresin on alleviating oxidative damage induced by hydrogen
peroxide (H2O2) in RAW 264.7 cells. Methods: A cell model of oxidative damage was established by H2O2 treatment. RAW
264.7 cells were treated with different concentrations of ginger oleoresin plus H2O2 (0.2 mmol/L). Malondialdehyde (MDA),
glutathione (GSH), superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) in these cell and culture medium
were measured. Results: Ginger oleoresin with different concentrations significantly attenuated the oxidative damage
induced by H2O2. in these cells. Ginger oleoresin decreased the MDA content, increased the GSH content and the activity of
SOD and GSH-Px in a dose-dependent manner with the optimal concentration being 5 μg/mL. Conclusion: Ginger oleoresin
has protective effects on H2O2-induced injury in RAW 264.7 cells by up-regulating cellular redox system and reducing the
level of free radicals.

Effect of Selenium-Modified Exopolysaccharide from Lactococcus lactis subsp. lactis on [Ca2+]i in Mouse Macrophages and Cancer Cells
LIU Lu, PAN Dao-dong*, DING Lin, ZENG Xiao-qun
2014, 35(1):  250-253.  doi:10.7506/spkx1002-6630-201401049
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Objective: The effect of Se-exopolysaccharide (EPS) from Lactococcus lactis subsp. lactis on intracellular free
Ca2+ levels in mouse macrophages cells, gastric cancer cells SGC7901 and Hela cells was studied. Methods: Cells labeled
with Fluo-3/AM dye for 10 min were examined using laser confocal scanning microscope. Results: The intracellular Ca2+
level in mouse macrophages increased in the presence of Se-EPS. On the other hand, Se-EPS could decrease the intracellular
Ca2+ levels both in gastric cancer cells SGC7901 and Hela cells. Conclusion: Se-EPS can activate macrophages, which may
be related to Ca2+ signal pathways. Se-rich EPS has gained the capacity to induceapoptosis in tumor cells.

Nutritional Evaluation of Bee Pollen Proteins from 13 Different Plant Species
ZHANG Jin-zhen, WU Li-ming, ZHAO Jing, LI Yi*
2014, 35(1):  254-257.  doi:10.7506/spkx1002-6630-201401050
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The contents of proteins and amino acids of Helianthus annuus, Schisandra chinensis, Leonurus heterophyllus
bee pollens were determined. Based on the analysis data obtained in this study and those reported in literature for bee pollens
from Helianthus annuus and Schisandra chinensis as well as 10 other plant species, comprehensive evaluation of protein
nutrition was carried out using internationally recognized methods with respect to protein content, chemical score (CS),
essential amino acid index (EAAI), score of ratio coefficient of amino acids (SRCAA), biological value (BV) and nutritional
index (NI). The results indicated that these values for 13 bee pollens were 14.3%—29.0%, 64.4—89.3, 66.9—107, 0, 79.9—91.1,
61.2—104.9 and 11.7—29.3, respectively. The protein content, CS, EAAI, SRCAA, BV and NI for Camellia japonica bee
pollen were 29.0, 83.1, 101.3, 88.8, 98.7 and 29.3, respectively, which were all higher than the average levels of these 13 bee
pollens and indicated the most balanced nutrition.

Hypolipidemic and Antioxidative Effect of Fairy Shrimp Oil in Hyperlipidemic Mice
ZHANG Jian-xin, WANG Xin
2014, 35(1):  258-260.  doi:10.7506/spkx1002-6630-201323051
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The fairy shrimp oil extracted by ultrasonic-assisted extraction method was studied for its effect on lipid
metabolism and antioxidant enzyme activities in the liver and brain of mice. The results showed that body weight gain in
mice could be slowed by the oil. It could reduce serum TC, TG and LDL-C levels significantly and lower MDA content in
the liver and brain of mice effectively. In contrast, the fairy shrimp oil could improve the activities of CAT, SOD and GSH-Px, and
enhance total antioxidant capacity (T-AOC) in the liver and brain of mice.

Food Allergen Labeling Management: A Review of the European Experience and Its Inspiration for China
WANG Meng-juan1, LI Jiang-hua1,*, GUO Lin-yu2, LI Jia-jie1, XU Ran1, ZHENG Feng-tian1, WANG Zhi-gang1
2014, 35(1):  261-265.  doi:10.7506/spkx1002-6630-201401052
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Interest in food allergen labeling has significantly increased in recent years. The European Union (EU) has mature
experience in this regard. In this paper the European experience is outlined with respect to management agencies, the process
of revising regulations and cross-contamination control and a comparison on the current status of food labeling management
in China was made to summarize China’s shortcomings, mainly including imperfect regulations and standards for food
allergen labeling, lack of risk assessment of food allergens, no cross-contamination regulations and low consumer awareness
on food allergens. On the basis of the European experience, this paper put forwards some proposals on food allergen labeling
management in China.

Reviews
Formation Mechanism of 3-Chloropropane-1,2-diol Esters in Edible Vegetable Oil
WU Shao-ming, FU Wu-sheng, YANG Gui-zhi
2014, 35(1):  266-270.  doi:10.7506/spkx1002-6630-201401053
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3-Chloropropane-1,2-diol esters (3-MCPD esters) is a newly emerged food contaminant of international interest.
3-MCPD esters have been detected in many kinds of foods such as infant formula products and edible vegetable oil at
relatively high levels. It is reported that 3-MCPD esters are mainly formed in refining process of vegetable oil rather than
in crude oil. The formation mechanism of 3-MCPD esters has been explored in EU countries. In this paper, the potential
factors such as vegetable oil types, possible precursors and refining processes for the formation of 3-MCPD esters in edible
vegetable oil are reviewed.

Progress in Mechanism and Methods for Microbial Synthesis of Conjugated Linoleic Acid
LI Yao, XU Er-ni*, YANG Xin, HU Bing-bin
2014, 35(1):  271-276.  doi:10.7506/spkx1002-6630-201401054
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Conjugated linoleic acid (CLA) is one of the most important functional lipids found in recent years. As a newlyfound
nutrient, CLA has been widely applied to medicine and food and its applications are currently extended in other
fields as well. This review systematically summarizes the recent studies on microbial production of CLA, expoundes the
significance of CLA biosynthesis, enumerates the important strains to synthetize CLA, summarizesthe different mechanisms
for the synthesis of CLA by different microorganisms, compares the features of four methods for its microbial synthesis, and
finally presumes the potential trends to synthesize CLA by microorganisms in the future.

Comparative Studies of Different Countries on Technical Regulations for Food Labeling
ZHENG Hao1, LI Xiao-lin1,2,*, QIU Lu1, HOU Ji1, QIAN Da-jun1, WANG Xi1, GUAN Yu1, SHAO Qian1, ZHOU Ping1, ZHU Xu1
2014, 35(1):  277-281.  doi:10.7506/spkx1002-6630-201401055
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Food labeling is one of the most important technical trade measures in developed countries, and each country has
strengthened the management of food labeling. Food labeling has a great impact on China’s export trade of food products.
In this paper, we have summarized the technical regulations for food labeling of the Codex Alimentarius Commission
(CAC) and other major trade countries such as America, EU, Japan, Korea, Australia and New Zealand, Canada and China,
and compared the regulation difference among the different countries, especially with respect to food allergen labeling,
GMF (genetically modified food) and nutrition labeling. This paper is expected to provide helpful information for food
manufactures and relevant food associations and provide guidelines for relevant management departments to establish food
labeling standards and policies compatible with international practices.

Research Progress of Acrylamide in Food System: Inhibitors and Inhibition Mechanism
ZHENG Zong-ping, QIN Chuan, LAN Shan, YUAN Kun, CHEN Jie*
2014, 35(1):  282-288.  doi:10.7506/spkx1002-6630-201401056
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Considerable public concerns about acrylamide have been generated since it was firstly found in foods in 2002.
Then, a large number of efforts have been devoted to study this probable carcinogen. Great progress has been made in
the development of models for acrylamide formation, understanding of its formation mechanism, analytical methods,
carcinogenicity and control strategies. Most reviews published in recent years only focused on the mechanism of acrylamide
carcinogenicity, the mechanism of acrylamide formation and analysis and control methods. However, rare reports regarding
the relationship between inhibitors and their inhibition mechanism have been published in a systematic way. This paper
systematically summarizes acrylamide inhibitors and their proposed inhibitory mechanism, which will provide a theoretical
reference for future study of acrylamide inhibitors and their inhibition mechanism.

Research Progress in Sources and Distribution of Escherichia coli O157:H7 in Agricultural Products
SHAN Shan, LAI Wei-hua*, CHEN Ming-hui, CUI Xi
2014, 35(1):  289-293.  doi:10.7506/spkx1002-6630-201401057
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Foodborne diseases happened frequently due to food contamination from Escherichia coli O157:H7 (E. coli O157:H7)
in recent years. Agricultural products may be infected with E. coli O157:H7 during the growth period. Therefore, understanding
the sources and distribution of E. coli O157:H7 in agricultural products is beneficial for preventing the infection of products. In this
paper, possible sources and general distribution of E. coli O157:H7 in agricultural products are reviewed.

Progress in Endogenous Formaldehyde, Formaldehyde Toxicity and Formaldehyde Inhibitors
YANG Juan, QIN Ying-rui, ZENG Yi-tao, DING Xiao-wen*
2014, 35(1):  294-297.  doi:10.7506/spkx1002-6630-201401058
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Recent research has reported the presence of endogenous formaldehyde in a wide variety of sea fish products and
spontaneous generation in mushrooms such as shiitake. Formaldehyde is harmful to the nervous system and cardiovascular
system. However, many nutrients such as N-acetyl cysteine, tea polyphenols, vitamin E, vitamin C, resveratrol, thioredoxin
and melatonin can effectively inhibit formaldehyde toxicity. This paper reviews the sources of endogenous formaldehyde in
foods, formaldehyde toxicity and formaldehyde inhibitors, which will provide a reference for further exploring endogenous
formaldehyde in foods and reducing formaldehyde hazards.

On Legal Systems of Civil Liability of Food Safety and Relevant Provisions of the Revised Draft of Food Safety Law
YIN Hong-qiang1,2
2014, 35(1):  298-302.  doi:10.7506/spkx1002-6630-201401059
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The frequent occurrence of food safety incidents has indicated the failure of food safety governance focused on
administrative and criminal liability. The economic nature of civil liability has a natural advantage that can mobilize consumers
to participate in social governance of food safety. Sufficiently high civil liability and compensation may not only protect
the interests of victims but make illegal business operators unprofitable as well, thus eliminating the motives for illegal business
operations and essentially solving the problem of the frequency of food safety incidents. Civil liability can be made
dominant in solving food safety problems by perfecting the systems of punitive damages and claiming compensation from
the market operator in the absence of the business operator in China and solving the problem of civil liability for false advertising.
In addition, the public interest litigation system needs to be perfected and it is necessary to implement the reversal of
the burden of proof in food safety claims and lawsuits so as to make it easier for consumers to fulfill the burden of proof.

Relationship between Gut Microbial Fermentation of Proteins and Gut Health
ZHOU Zhong-kai, YANG Yan, ZHENG Pai-yun, ZHANG Yan, CHEN Xiao-shan
2014, 35(1):  303-309.  doi:10.7506/spkx1002-6630-201401060
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Protein fermentation mainly occurs in the distal colon, resulting in the production of potentially toxic metabolites
such as ammonia, amines, phenols and sulfides. In addition, some important bowel diseases such as colorectal cancer (CRC)
and ulcerative colitis (UC) appear most often in the distal colon, which are related to the high protein fermentation at these
areas. Epidemiological studies revealed that diets rich in meat are associated with the prevalence of CRC, because the intake
of meat not only increases thve fermentation of proteins, but also enhances the intake of fat, hormone and heterocyclic
amines, which may also play an important role in the development of CRC. However, the relationship between gut health
and protein fermentation has not been thoroughly investigated. In this review, the existing evidence regarding the potential
toxicity of protein fermentation from in vitro animal and human studies is summarized.