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13 February 2014, Volume 35 Issue 3
in vitro Adhesion Pathways and Mechanisms of Streptococcus mutans Ingbritt (c) during Intervention with Proanthocyanidins Tetramers
HUANG Man, CAI Xin, YU Jia-nan, TANG Cui-e, LIU Rui
2014, 35(3):  1-5.  doi:10.7506/spkx1002-6630-201403001
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In this study, high purity proanthocyanidins (SPC) and proanthocyanidins tetramers (SPC-III) from sorghum
episperm were compared for their inhibitory effects on the adhesion of Streptococcus mutans Ingbritt (c) through
fluorescence labeling. By combining two-dimensional electrophoresis (2-DE) and matrix-associated laser dissociation/
ionization time of flight mass spectrometry (MALDI-TOF-MS), the major intervening pathways were investigated, and the
underlying mechanisms were explored. The results showed that SPC-III (tetramers) had better inhibitory effect than SPC and
had stronger inhibitory effect than SPC-III-treated salivary acquired pellicle on the adhesion of S. mutans Ingbritt (c), which
was the major pathway to inhibit bacterial adhesion. Two-dimensional electrophoretograms of 3.10-II treated by SPC-III or
not showed significant differences. All different points were different proteases derived from S. mutans, in which A24 was
suggested to be a new protein that has never been detected in S. mutans previously.

Migration of Plasticizers from Paper Packaging Inks to Food (Simulant) under Microwave Heating
GAO Song, WANG Zhi-wei, HU Chang-ying
2014, 35(3):  6-9. 
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The migration of plasticizers from the printing inks through packaging paper to Tenax and milk powder was
studied under microwave heating at power levels of 110, 250, 440 W and 900 W, respectively, and for different contact times
ranging from 2 min at 900 W to 15 min at 110 W. The inks were offset printed by simulating the real situation, which 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 environmentally-friendly plasticizer, acetyl
tributyl citrate (ATBC). Gas chromatograph coupled with mass spectrometer (GC-MS) was used for the determination of
ethanol extracts of these plasticizers from printed paper, Tenax and milk powder. The results showed that heating power,
contact time and some properties of the compounds were all able to affect their real mass transfer. Migration factors under
the conventional conditions also apply to microwave conditions.

Chlorophyll Breakdown in Green Prickleyash with Illumination during Drying
WANG Yang, KAN Jian-quan
2014, 35(3):  10-15.  doi:10.7506/spkx1002-6630-201403003
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The effect of light on chlorophyll breakdown in green prickleyash during drying was investigated by examining
changes in peel color and the contents of chlorophylls and their derivatives. The results showed the green color of the
peel faded and chlorophylls underwent degradation. The peel color changed from brilliant green to brown and the content
of chlorophylls decreased by 57.94% after UV illumination. The metabolism of some derivatives such as pheophorbide
a, pheophytin a and pyropheophorbide a was disordered because of the illumination. In addition, the contents of
pyropheophytin a, pyrochlorophyllide a and C132-OH-pheophytin a increased slightly, and the browning might contribute to
the deterioration of peel color.

Drying Characteristics and Quality of Yacon (Smallanthus sonchifolius) during Heat Pump Drying
SHI Qi-long, ZHENG Ya-qin, ZHAO Ya
2014, 35(3):  16-22.  doi:10.7506/spkx1002-6630-201403004
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The effects of sample thickness, surface load, drying temperature, air velocity and evaporator bypass air ratio
(BAR) on the drying characteristics and quality of yacon during heat pump drying (HPD) were investigated. Experimental
results showed that higher thickness and surface load resulted in lower drying rate (DR). DR increased with increasing
drying temperature and air velocity. Most DR curves displayed both long time falling rate period and relatively short time
constant rate period while only falling rate period existed in some DR curves. Thickness of 2-4 mm, surface load of
1-2 kg/m2, drying temperature of 25-35 ℃ and air velocity of 1.5-2.0 m/s were preferred by considering specific
moisture evaporation rate (SMER), total color difference (ΔE), shrinkage ratio (SR) and rehydration ratio (RR). However,
BAR had little influence on the HPD process of yacon.

Ultrasonic-Assisted Osmotics Dehydration and Subsequent Hot-Air Drying of Pear Slices
LIU Yun-hong, WU Jian-ye, LIU Jian-xue, LUO Lei, CHONG Cui-juan, MIAO Shuai, LUO Deng-lin
2014, 35(3):  23-28.  doi:10.7506/spkx1002-6630-201403005
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In this study, fresh-cut slices of ‘Dangshan’ pear were pretreated by means of ultrasonic-assisted osmotic
dehydration before hot-air drying for the purpose of obtaining enhanced dehydration rate. The influences of operational
parameters including ultrasonic power and osmosis concentration on weight reduction ratio, drying time and effective
moisture diffusivity were examined. The results showed that increasing the ultrasonic power and sugar concentration in the
osmotic solution significantly improved weight reduction ratio. Compared with direct hot air drying, the total dehydration
time for pear slices pretreated by osmotic dehydration without ultrasonic treatment was prolonged by 30?60 min, but
shortened by 40?120 min for those pretreated by ultrasonic-assisted osmotic dehydration, simultaneously with an increase
in effective moisture diffusivity coefficient of 11%?56%. Therefore, it is concluded that the use of ultrasonic-assisted
osmotic dehydration as a pretreatment procedure before hot air drying can significantly shorten the total process time and
subsequently improve the drying efficiency.

Antioxidant Activity of Haw Pectin in vitro and in vivo
DONG Yin-ping, LI Tuo-ping
2014, 35(3):  29-32.  doi:10.7506/spkx1002-6630-201403006
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Objective: To explore the antioxidant activity of haw pectin in vitro and in vivo. Methods: The free radical
scavenging activities of haw pectin on superoxide anion, DPPH and hydroxyl radicals were detected. The in vivo antioxidant
activity was investigated in high-fat-diet-fed mouse model. Results: Haw pectin showed significant free radical scavenging
activities against all the three radical species. It also significantly increased the content of glutathione (GSH) and the
antioxidant enzyme activities of glutathione peroxidase (GSH-Px), superoxide dismutase (SOD) and catalase (CAT).
Moreover, it significantly decreased malondialdehyde (MDA) content in the liver of mice. Conclusion: Haw pectin has great
potential for the development of functional foods due to its excellent antioxidant activity.

in vitro Stability of the Complex of EGCG and Oat β-Glucan in Simulated Gastrointestinaltract Fluid
MA Ya-qin, GAO Rui-ping, LIU Jia, ZHAO Guo-hua
2014, 35(3):  33-36.  doi:10.7506/spkx1002-6630-201403007
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In this study, the stability of epigallocatechin gallate (EGCG)-oat β-glucan complex in simulated gastric (SGF) and
intestinal (SIF) fluids was investigated.The complex was prepared by vacuum freeze-drying method. The effect of different
concentrations of EGCG-oat β-glucan complex and different pH levels of SGF and SIF on its stability was investigated. Results
showed that the complex was more stable at lower pH levels in both SGF and SIF. It could be stabilized during fasting because
food ingestion results in higher pH levels in the gastrointestinal fluid. This complex at higher concentrations had better stability
in both SGF and SIF, reaching above 80% after being incubated for 180 min at 0.8 mg/L. This indicates that the stability of the
complex in the gastrointestinal fluid can be improved by appropriately increasing its concentration.

Effects of Tempering and Fatty Acid Composition on the Compatibility and Applicability of Chocolate Fats
SHEN Hai-yan, ZHANG Hong, XIE Shi-chao, HU Peng, WANG Xing-guo
2014, 35(3):  37-42.  doi:10.7506/spkx1002-6630-201403008
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The effects of tempering and fatty acid composition on the compatibility of chocolate fats, i.e., cocoa butter (CB)
blended with fully hydrogenated palm kernel stearin (FHPKS), the hardness of chocolate and chocolate blooming during
storage at 20 亷 for 12 weeks were evaluated. Without tempering, the isosolid phase diagram showed a dilution effect
with increasing proportion of CB. With tempering, an eutectic behavior occurred when the mixtures contained 30%.50%
CB. Tempering and compatibility of chocolate fats had a significant effect on the hardness of chocolate. The hardness was
decreased with increasing CB from 0 to 50%. When the content of CB was higher than 50%, two different trends occurred,
i.e., the hardness of the tempered chocolate increased obviously whereas the hardness of the non-tempered one kept constant.
During storage of chocolate at 20 亷 for three months, it was found that tempering was an important factor affecting
chocolate blooming. All the non-tempered chocolate had bloom within 3-month storage tests, and the degree of bloomingfor
non-tempered chocolate was positively correlated to the CB content. After tempering, 10%.50% CB had less bloom
formation than the non-temper ones whereas the products containing 60%.100% CB kept glossy. The results of DSC and
fatty acid compositions indicated that polymorphic transformation from the unstable to the stable state was the reason for the
bloom of non-tempered chocolate containing 亜 50% CB, and the mechanism for bloom formation of chocolate with .50%
CB may mainly be attributed to the lipid migration due to the incompatibility between CB and FHPKS .

Effects of Extraction Methods on Physico-chemical Properties of Rice Glutelin
LI Na, LI Xiang-hong, LIU Yong-le*, YU Jian, WANG Fa-xiang, WANG Jian-hui
2014, 35(3):  43-46.  doi:10.7506/spkx1002-6630-201403009
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The effects of different extraction methods on physico-chemical properties of rice glutelin were studied. Sodium
dodecyl sulfonate-polyacrylamide gelelectrophoresis (SDS-PAGE), size exclusion high performance liquid chromatography
(SEC-HPLC), scanning electron microscope (SEM) and differential scanning calorimetry (DSC) were used to characterize
the properties of extracted proteins. The results showed that the protein content of rice glutelin prepared by alkali extraction
combined with sequential extraction and washing process was (93.42±0.32)%. SDS-PAGE analysis revealed three clear
bands (19, 33 ku and 50 ku). The molecular weight distribution of the sample showed that there were fewer fractions with
small molecules and large molecules larger than 106 u. Our microstructural observation demonstrated that the protein
backbone structure was exposed after all four different alkali extractions. Meanwhile, the highest enthalpy of the sample
showed its good thermal stability.

Inhibitory Effect of Flavonoid Compounds on Dietary Nonenzymatic Glycation
SUN Tao, LI Ming, XIE Jing, XUE Bin, LI Li
2014, 35(3):  47-49.  doi:10.7506/spkx1002-6630-201403010
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The inhibitory effects of the flavonoid compounds quercetin and puerarin on the formation of fructosamine,
α-dicarbonyl compounds, 5-hydroxymethylfurfural (5-HMF) and fluorescent advanced glycation end products (AGEs) from
dietary nonenzymatic glycation were tested. The results showed that quercetin could promote the formation of fructosamine
and an early glycation product (5-HMF) but inhibit the formation of α-dicarbonyl compounds (an intermedate glycation
product) and fluorescent glycation end-products (AGEs). Puerarin could promote the formation of fructosamine, but inhibit
the formation of α-dicarbonyl compounds, and had no influence on the formation of 5-HMF and fluorescent AGEs. These
results may be related to the different structures of quercetin and puerarin.

Effect of (E)-2-Octenal on Volatile Products Derived from Maillard Model Reaction Systems
XU Yong-xia, LI Jian-rong, ZHAO Hong-lei, LIU Ying, JIANG Cheng-cheng, PAN Si-yi
2014, 35(3):  50-54.  doi:10.7506/spkx1002-6630-201403011
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The effect of (E)-2-octenal on Maillard reaction products was investigated by thermal reaction systems
consisting of L-cysteine and D-xylose. The volatiles generated in different reaction mixtures were analyzed
by solid-phase microextraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS), and
principal component analysis (PCA) was used to analyze the volatile components. The results showed that
the addition of (E)-2-octenal had obvious effects on most of the volatiles, including 2-methyl-3-furanthiol,
2-furfurylthiol, 2-thiophenemethanol, 3-methylthiophene, furfural, 2,5-dimethyl-furan, 4,5-dimethyl-thiazole,
2-methyl-5-(methylthio)-furan, etc., and 2-methyl-3-furanthiol, 2-furfurylthiol, 2-methyl-5-(methylthio)-furan,
3-methylthiophene and 2,5-thiophenedicarboxaldehyde were formed in much lower concentrations when (E)-
2-octenal was present in the reaction system. In addition, some new thiophenes, including 2-butyl-thiophene
and 2-ethyl-5-hexyl-thiophene, as well as some new alcohols, including ketones and esters were detected in the
presence of (E)-2-octenal.

Effects of Transport and Rest on Stress Responses and Meat Quality of Broilers in Summer
WANG Xiao-ming, WANG Peng, LI Wei-ming, XU Xing-lian*, ZHOU Guang-hong, SUN Jing-xin
2014, 35(3):  55-60.  doi:10.7506/spkx1002-6630-201403012
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In order to investigate the interaction effects of transport and rest on the stress responses and meat quality of
broilers in summer, 189 white-feather broilers were randomly assigned to 9 treatments. The study design included three
transport time points (0.5, 3 h and 5 h, respectively), and three rest time points (0, 1 h and 2 h, respectively), and analyses of
adreno-cortico-tropic-hormone (ACTH), corticosterone (CORT), creatine kinase (CK), L*, pH, drip loss, cooking loss, lactic
acid, and glycogen were performed after broilers were slaughtered on commercial line. The results showed that ACTH,
CORT, CK, and pH values increased with prolonged transport time (P < 0.05). However, L* value, drip loss, cooking
loss, muscle lactic acid and glycogen showed the opposite trend with increasing transport time (P < 0.05). Meanwhile,
ACTH, CORT, and CK decreased with prolonged rest time (P < 0.05), which had an insignificant influence on the rest
indicators (P > 0.05). Factorial analysis results showed that transport time had a highly significant effect on all indicators
(P < 0.01). Rest time had an insignificant effective on all other indicators (P > 0.05), exceptACTH and CORT. Interactions
between transport time and rest time significantly affected CORT, 1 h L*, drip loss, and cooking loss (P < 0.05), however,
the impacts on other indexes were not significant (P > 0.05). In conclusion, the transport in summer would result in stress
responses in broilers, which is adverse to meat quality. Reasonable transport time with proper rest time would relieve the
stress in broilers and improve their meat quality.

Rheological Properties of the High Concentration Syrup Used for Nut-Candy
ZHANG Yong-si, LI Bian-sheng, RUAN Zheng, ZHUANG Pei-rui, CHEN Chu-rui
2014, 35(3):  61-65.  doi:10.7506/spkx1002-6630-201403013
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The nut-candy, made from highly-concentrated syrup and nuts, is one kind of traditional Chinese candy food. The
syrup with high concentrations plays a role in causing sweetness, cementing nuts and shaping. The cementing of nuts and
shaping are influenced by the viscosity of syrup and governed by the law of viscosity variation. Using an R/S plus rheology
meter, the rheological properties of mixed syrups of sucrose and maltose with different concentrations ranging from 80%
to 92% used for nut-candy at different temperatures were investigated. Results showed that the Arrhenius model could
describe the temperature-dependence of viscosity well and the power equation could describe the effect of concentration on
viscosity. In the researched ranges of temperature and concentration, the equations for viscosity as a function of temperature
and/or concentration were fitted through regression analysis. These equations could describe the data in the corresponding
concentration and temperature ranges.

Effect of Ultra High Pressure on Quality of Sweet Orange Pulp
WEI Wei, WANG Hua
2014, 35(3):  66-69. 
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Ultra high pressure (100–500 MPa) (UHP) was used for the treatment of sweet orange pulp. The results showed
that the chromatic aberration of fruit flesh in each group before and after UHP treatment was not significant (ΔE* < 2).
There were no obvious differences in the composition of volatile components of orange pulp treated with UHP for 10 min
compared to control samples based on the results of electronic nose, while significant effects were found when the pressure
was higher than 400 MPa for 20 min. The content of vitamin C (VC) was reduced gradually with increasing pressure
and holding time, and under UHP with 500 MPa for 10 min and 20 min, the retention rate reached 95.27% and 85.92%,
respectively. The contents of total carotenoids, total phenols, flavonoids, hesperidin and naringin showed different increasing
trends with increasing pressure and holding time, which reached their highest increase rate of 66.53%, 36.04%, 32.74%,
25.61% and 8.74%, respectively. It is concluded that UHP treatment has little effects on the sensory quality of orange pulp
but could reduce the loss of VC. Furthermore, it could increase total carotenoids yield and the contents of total phenols,
flavonoids, hesperidin and naringin.

Controlling Effects of Preservative Blends on Blue Mold of Lily Bulb
LI Jian-peng, HU Lin-gang, LI Yong-cai*, BI Yang, GE Yong-hong, WANG Yi
2014, 35(3):  71-75.  doi:10.7506/spkx1002-6630-201403015
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This study was designed to examine the inhibitory effect of mixtures of sodium silicate, sodium borate and
chitosan on blue mold of Lanzhou lily bulbs (Lilium davidii var. unicolor). Based on single-factor experiments, a quadratic
polynomial regression equation model was developed by using Box-Behnken design (BBD) and elucidated by response
surface analysis. The results showed that all three preservatives when used individually reduced the expansion of blue
mold effectively and their efficacy descended in the order: sodium silicate > chitosan > sodium borate. The most
effective inhibitory activity against blue mold was obtained by mixing sodium silicate, sodium borate and chitosan at final
concentrations of 202 mg/L, 0.98 g/100 mL and 0.60 g/100 mL. The resulting lesion diameter was only 51% as compared to
the control, thereby significantly controlling the expansion of blue mold.

Effect of Major Components of 18 Kinds of Corn on the Color and Stability of Corn Beverage Products
TANG Ming-xia, CHEN Hui, GU Yong-jian, FENG Ying-wei, LU Hu-hua, CHEN Jie
2014, 35(3):  76-79.  doi:10.7506/spkx1002-6630-201403016
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The main components (moisture, ash, lipid, protein, sugar, starch, and free amino acids) of three types of corn
including waxy corn, sweet-waxy corn and sweet corn and their effect on the color difference, viscosity and stability of the
corresponding corn beverages were analyzed. Based on the analytical results obtained, corn variety and major components
were identified as important factors that influence the quality of corn beverage by examining the correlation between corn
components and properties of corn beverage. The results showed the contents of moisture and sugar in waxy corn were
much higher than in sweet corn, but the contents of starch and ash in waxy corn were lower than in sweet corn. Although the
moisture content of sweet-waxy corn was between waxy corn and sweet corn, sweet-waxy corn was similar to waxy corn
in terms of all other major components tested. Among beverage products made from 18 kinds of corn, sweet corn beverage
had a significantly higher yellowness than waxy corn beverage, and sweet-waxy corn was between the two others, being
closer to waxy corn. The stability of beverages made from waxy corns Sukehuamuo 2008 and suyunuo 639, as well as sweet
corns Jingtian No. 7 and No.8 was higher than that of other kinds of corns. The correlation analysis showed that the stability
of sweet corn beverage was negatively correlated to the activity of amylase and total starch contents but was positively
correlated to sugar content.

Effect of Waxy Wheat Flour on Rheological Properties of Flour Blending and Steamed Bread Quality
ZHANG Huan-xin, ZHANG Wei, XU Chun-zhong
2014, 35(3):  80-84.  doi:10.7506/spkx1002-6630-201403017
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The objective of this research was to explore the effect of waxy wheat flour on physicochemical properties of flour
blending and steamed bread quality. The pasting and rheological properties of blends of waxy wheat flour with ordinary flour at
different proportions were measured by RVA, brabender farinograph and extensograph. Then, a series of quality parameters of
steamed bread were determined. Results showed that all viscosity relevant parameters in RVA test such as pasting temperature,
peak viscosity, breakdown and retrogradation became weaker with increasing waxy flour proportion, especially the retrogradation
value, which showed a significant decrease. The water-absorbing capacity of dough was increased by increasing waxy flour
proportion, but the development time, stability time and quality number of dough exhibited reducing downward trend. All of these
parameters showed a significant difference when adding waxy wheat at a proportion of exceeding 25.0%. The area under the curve,
resistance to extension and resistance-extensibility ratio increased, but the extensibility parameters reduced with prolonged proofing
time. The flour blending with waxy wheat flour significantly affected the quality of steamed bread. The flour blending with
20.0%–30.0% waxy wheat flour could effectively improve the surface and interior texture, volume and total sensory evaluation
scores of steamed bread. If adding 25.0% waxy wheat flour into ordinary wheat four, steamed bread would reveal the best quality
and the highest scores in sensory evaluation.

Inhibitory Effect of Rutin on the Formation of Advanced Glycation End Products (AGEs) from Bovine Serum Albumin
LI Xiao-ming, DENG Rong-hua, KONG Yang-hui, XIA Qiu-qin, Lü Li-shuang
2014, 35(3):  85-89. 
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Purpose: To study the inhibitory effect of rutin on the formation of advanced glycation end products (AGEs)
in bovine serum albumin (BSA) system caused by sugar or dicarbonyl compounds metabolized by sugar. Methods: BSAMGO
(methylglyoxal), BSA-GO (glyoxal) and BSA-reducing sugar reaction systems were established. The effects of MGO,
GO and reducing sugar concentrations on the formation of AGEs were investigated by fluorescence spectrophotometry.
The inhibitory effect of rutin on the formation of AGEs was investigated at various concentrations added in three reaction
systems. Results: Non-enzymatic glycation of BSA was obviously observed in these three systems with MGO, GO and sugar
at 0.5, 0.5 mmol/L and 10 mmol/L, respectively. Rutin addition at concentrations of 0.25, 0.25 mmol/L and 1 mmol/L could
effectively inhibit the formation of AGEs in the three systems. Conclusion: Rutin can effectively inhibit AGEs in BSAMGO,
BSA-GO and BSA-sugar systems.

Inhibitory Effect of Potassium Chloride as a Sodium Chloride Substitute on Biogenic Amines in Dry-Cured Perch
WEI Yan-ling, MENG Yong, TIAN Tian, ZHAO Jian-ying, ZHANG Jian-hao, ZHANG Ying-yang
2014, 35(3):  90-95.  doi:10.7506/spkx1002-6630-201403019
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Dry-cured perch was salted with sodium chloride (NaCl), which was substituted by different amounts of
potassium chloride (KCl), and dry-ripened at 15 ℃, and 80%—90% relative humidity for 84 h. Through analyzing the
physical and chemical properties, total volatile base nitrogen (TVB-N), biogenic amine content and sensory quality, the
inhibitory effect of partial replacement of KCl by NaCl on biogenic amine were studied in ripened samples. A total of six
biogenic amines,putrescine, cadaverine, histamine, tyramine, spermine and spermidine, were detected in ripened perch
samples. As substitution of NaCl with KCl was increased from 0 to 50%, the total content of biogenic amine in ripened
samples decreased first and then increased. When the percentage of substitution was 20%, the total content of biogenic
amine was lowest with a value of 192.17 mg/kg, which was reduced by 62.90% as compared with that of the control (without
KCl substitution), while the contents of putrescine, cadaverine and histamine were reduced by 76.94%, 84.68% and 54.46%,
respectively. Sensory analysis results indicated that the sensory quality was not significantly altered when the percentage
of KCl substitute was equal to or lower than 40%. These results suggest that partial substitution of NaCl with KCl can
significantly (P < 0.05) inhibit the formation of biogenic amines, while maintainingthe original sensory quality of air drycured
perch.

Effect of pH Value of Cooking Water and Metal Ions on pH, Color and Free Radical Scavenging Capacity of Mung Bean Clear Soup
CHEN Ran, WANG Jing, WAN Hai-jing, ZHAO Jian-jing, FAN Zhi-hong
2014, 35(3):  96-99.  doi:10.7506/spkx1002-6630-201403020
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Different types of cooking water were used to investigate the effects of pH value and metal ions (Ca2+, Mg2+,
Zn2+, Al3+, and Fe2+) on the pH, color and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity of mung bean
clear soup (MBCS). The results showed that the color of MBCS cooked with tap water turned from green to red and the
DPPH radical scavenging capacity dropped markedly with increasing pH of cooking water, whereas the MBCS cooked with
deionized water changed little. When cooking the soup with solutions of different metal ions, its color and DPPH radical
scavenging capacity were changed differently. Mg2+ at 5 mg/L increased its yellow color whereas 50 mg/L Al3+ increased
its green color and 5 mg/L Fe2+ turned its color to red. In addition, both Zn2+ and Fe2+ at different concentrations decreased
the DPPH radical scavenging capacity of MBCS while Mg2+ at 50 mg/L and 500 mg/L increased its anti-oxidative activity
significantly.

Effects of Cooking Methods and Rice Varieties on Protein Digestion Properties of Cooked Rice
SU Yu-ting, YIN Tao, ZHAO Si-ming, LI Jiang-tao
2014, 35(3):  100-105.  doi:10.7506/spkx1002-6630-201403021
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The effects of four different cooking methods on protein digestion properties of cooked rice from three varieties
were studied by a sequential pepsin-trypsin digestion method. Cooking methods (P1, mechanically adopted cookingsteaming-
boiling; P2, computer-aided cooking-steaming-boiling; P3, high pressure-adopted cooking-steaming-boiling and
P4, micro-pressure-adopted cooking-steaming-boiling) and three varieties of rice (indica rice THXM, Japonica rice JJGM,
and indica rice JZX) were found to exert significant but different effects on protein digestion properties of cooked rice.
Lower-intensity boiling provided the highest protein digestibility (81.64%-93.80%) and free amino acid (FAA) content
(2.10 g/100 g pro-2.21 g/100 g pro). Both protein digestibility and FAA content were decreased by increasing boiling time
or adopting pressure-cooking. Lysine was decreased more significantly and the amino acid score was lower. The effects of rice
varieties on protein digestion properties might be related to the enzymatic hydrolyzability and composition of rice proteins.

Purification and Analysis of Proanthocyanidins from Red Peel of Lotus Seeds
LI Qi-li, PENG Fang-Gang, LIU De-ming, LIU Zhen-bao, WU Wei-guo
2014, 35(3):  106-110.  doi:10.7506/spkx1002-6630-201403022
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Proanthocyanidins, a large class of polyphenols, are widely present in natural plants. In this study,
proanthocyanidins extracted from the red peel of lotus seeds were purified by a macroporous resin AB-8 and a polyamide
column. Chromatographic eluates were analyzed by infrared spectroscopy (IR) and electrospray ionization-mass
spectroscopy (ESI-MS). The separated components of proanthocyanidins were further confirmed by reverse phase highperformance
liquid chromatography-mass spectroscopy (RP-HPLC-MS/MS) to be nine monomers and oligomers of
proanthocyandins including (+)-catechin, (-)-epicatechin (m/z 289), (+)-gallocatechin (m/z 305), four isomeric compounds of
procyanidin dimers (m/z 577) and two tetramers (m/z 1 153).

Incidence Survey and Pathogen Identification of Black Rot Tissues in Persimmons
XIAO Huan, WANG Yi-wen, WU Ling-qing, LIU Li-ying, XU Ling
2014, 35(3):  111-116.  doi:10.7506/spkx1002-6630-201403023
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Our survey of persimmon fruits marketed in Shanghai during August 2010 to October 2012 showed that all
persimmons except those from Shanxi province had either “black rot granules in flesh” or “black rot at the top of fruit”.
Suberization in black rot granules and mycelium in black rot tissues at the top of the flesh or in some black rot granules
were observed by scanning electron microscope. Cladosporium spp. were isolated from the black rot granules in all batches
of persimmons with a detection rate of up to 41.27%, which confirmed that Cladosporium spp. may be one of the causes
of black rot granules in persimmons. The most pathogenic fungus was obtained by wounding and inoculation with the
fungi isolated from black rot tissues at the top of persimmon flesh according to Koch’s Rule and identified as Alternaria
tenuissima by morphological characterization, rDNA ITS analysis and endopolygalacturonase gene analysis. Taken together,
our results provide a useful reference for making countermeasures against this disease.

Optimization of Extraction Process for Polyphenoloxidase from Honeysuckle (Lonicera japonica Thunb.)Flowers Using Response Surface Methodology
LUO Lei, ZHOU Yan-yan, LIU Yun-hong, ZHU Wen-xue, HAO Ying-chao, YANG Bin
2014, 35(3):  117-121.  doi:10.7506/spkx1002-6630-201403024
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This study was aimed to optimize the extraction process for polyphenoloxidase (PPO) from honeysuckle (Lonicera
japonica Thunb.) flowers using response surface methodology. The results showed that four operating parameters including
buffer pH, material-to-liquid ratio, extraction time and polyvinylpyrrolidone(PVP) concentration had notable effects on the
extraction of PPO from honeysuckle flowers and their effects could be ranked in decreasing order of importance as follows:
buffer pH > material-to-liquid ratio > extraction time > PVP concentration. The optimal extraction parameters were
determined as pH 8.03 and 1:6.29 (m/V) of material-to-liquid, 1 g/100 mL PVP added to the extraction solvent and extraction
for 1.71 h , resulting in a PPO specific activity of 667.564 U/mg. The established regression model describing PPO extraction
from honeysuckle flowers as a function of the four extraction parameters was highly significant (R2=0.9425). The predicted
and experimental results were found to be in good agreement. Thus, the model can be applicable for the prediction of PPO
extraction from honeysuckle flowers.

Purification, Identification and Cloning of a Novel Crab Allergen, Sarcoplasmic Calcium Binding Protein, from Scylla paramamosain
MAO Hai-yan, CAI Na, CHEN Heng-li, CAO Min-jie, CAI Qiu-feng, LIU Guang-ming
2014, 35(3):  122-127.  doi:10.7506/spkx1002-6630-201403025
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For acquiring more information about crab allergens, a 21 kD protein was purified from Scylla paramamosain by
ammonium sulfate fractionation, anion exchange chromatography and gel filtration column chromatography. The protein
was identified as a novel allergen having IgE binding activity with serum from shellfish-allergic patients. According to the
results of Western blotting and matrix assisted laser desorption ionization-time of flight-mass spectrometry (MALDI-TOF/
TOF-MS) studies, the protein was confirmed as a sarcoplasmic calcium binding protein (SCP). The method of switching
mechanism at RNA termini-rapid amplification of cDNA ends (SMART-RACE) was applied to clone the cDNA of SCP.
A full length cDNA with 986 bp was obtained, which included an open reading frame (ORF) coding for 193 amino acid
residues with a predicted molecular weight of 21.94 kD and theoretical isoelectric point of 4.44. The protein had a high
homology with SCP from other shellfishes, but the homology with insects was low. Its tertiary structure was constructed
using Phyre 2.0 server and the results showed that the SCP had five helix-loop-helix motifs, namely EF-hand domains, two
of which formed two Ca2+ binding sites. Furthermore, bioinformatics analysis predicted that this SCP contained four linear
and three conformational epitopes.

Overexpression and Characterization of 10 kD Allergenic Protein in Tartary Buckwheat
CHEN Peng, FENG Xue, WANG Lei, DENG Dan-dan, LI Xue-jun
2014, 35(3):  128-133.  doi:10.7506/spkx1002-6630-201403026
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The 10 kD allergen gene (TBAP10) of tartary buckwheat was obtained from the full-length cDNA library during
the seed-filling period, and a prokaryotic recombinant expression vector pET47b inserted with TBAP10 gene (pET47b-
TBAP10) was constructed. The target protein TBAP10 was expressed in E. coli BL21 Star (DE3) as an inclusion body
form. After re-folding and purification by cobalt ion chelating affinity chromatography of the isolated inclusion body,
allergenic activity, thermal stability and stability in simulated gastrointestinal environment of the purified TBAP10 protein
were analyzed. Western blotting revealed the immunogenic cross-reactivity between 16 kD buckwheat allergic protein and Fag t2.
Competitive ELISA demonstrated that the recombinant protein had a binding capability to IgE from buckwheat-allergic
patients. TBAP10 had strong thermal stability and could withstand boiling water bath for 15 min. Simulated gastrointestinal
digestion experiments indicated that the recombinant protein had strong tolerance to pepsin, while it could be totally
degraded after trypsin digestion.

Effect of Microwave Treatment on the Properties of Glucose Isomerase
HU Guo-zhou, ZHANG Fu-sheng, HU Peng, CHEN Guang-jing, WU Jing-jing, KAN Jian-quan
2014, 35(3):  134-138.  doi:10.7506/spkx1002-6630-201403027
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The effect of microwave treatment on the activity, stability, kinetic parameters and conformation of glucose isomerase
(GI) was studied. Results indicated that different periods and power levels of microwave treatment had different effects on GI
activity. After microwave treatment at powers of 300 W and 400 W for 5 min at 70 ℃, GI activity was increased by 14.23% and
8.42%, respectively. However, GI retained 95.69% and 90.78% of its original activity at 600 W and 800 W, respectively. The
microwave treatment also had effects on the optimal reaction temperature and kinetic parameters, but had scarce effects on the
optimal pH. Moreover, partial unfolding of GI and changes in microenvironment of tryptophan and tyrosine residues were observed
from the ultraviolet and fluorescence spectra of microwave-treated GI. Thus we further speculated that the tertiary structure of GI
was also disturbed by microwave treatment. As a conclusion, this study demonstrates that microwave treatment can change some
properties of GI presumably by changing its conformational structure.

Optimization of Fermentation Conditions for Chitinase Inhibitor Production by Streptomyces sp. A0901 Using Response Surface Analysis
CHEN Zhi-bin, ZHANG Hong-bin, HU Xue-qin, ZHANG Yu-qi
2014, 35(3):  139-143.  doi:10.7506/spkx1002-6630-201403028
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Purpose: To optimize the fermentation conditions for chitinase inhibitor production by Streptomyces sp A0901
by applying response surface analysis. Methods: Firstly, the optimum carbon source and nitrogen source were confirmed
as soluble starch and potassium nitrate respectively based on the results of single-factor experiments. Then, a two-level
Plackett-Burman factorial design was used to evaluate the influence of seven factors including medium components and
fermentation conditions on the production of chitinase inhibitor. Among them, three important factors including soluble
starch, ZnCl2 and incubation temperature were screened. Further, the steepest ascent path was utilized to determine the
optimal region for chitinase inhibitor production.Results: The optimal medium composition and fermentation conditions
were determined by central composite design and SAS regression analysis to be 3.76 g of soluble starch, 0.05 g of NaCl, 0.1 g
of KNO3, 0.05 g of K2HPO4·3H2O, 0.04 g of MgSO4?7H2O, 0.024 g of ZnCl2, and 0.001 g of FeSO4·7H2O per 100 mL of
culture medium with an initial pH of 6 and fermentation at 28.54 ℃ at a shaker speed of 250 r/min. Conclusions: Under
the optimized culture conditions, the inhibition of chitinase by fermented broth of Streptomyces sp. A0901 reached 67.58%,
36.8% higher than before the optimization.

Antimicrobial Photodynamic Activity of Methylene Blue against Listeria monocytogenes Biofilms
LI Hong-ai, TANG Shu-shu, LIU Yong-qiang, DENG Xi, TANG Shu-ze, WU Xi-yang, CHEN Zhen-qiang
2014, 35(3):  144-147.  doi:10.7506/spkx1002-6630-201403029
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The formation of Listeria monocytogenes (LM) biofilms (BF) and its photodynamic inactivation by methylene blue
(MB) were investigated. The LM BF formation process was identified by crystal violet staining, and the amount of biomass was
tested with an enzyme-linked immunosorbent assay (ELISA) plate reader at 595 nm. The inactivation effect of MB on LM BF
was verified by counting colony-forming units (CFU). Results indicated that crystal violet staining could be used to visualize and
quantify LM BF. The amount of biomass increased and the formed network structure became more complicated as the incubation
time was extended. Over 99.99% of LM BF was inactivated and colony-forming units were reduced by 4.08 (lg(CFU/mL)) after
illumination with visible light (power density 200 mW/cm2) for 30 min. LM BF were effectively inactivated by MB, and the
efficacy mainly depended on the concentration of photosesitizer and illumination time.

Effect of Winemaking Conditions on β-Glucosidase Activity from Two Commercial Saccharomyces cerevisiae Strains
ZHANG Fang-fang, JIANG Lu, LIU Yan-lin
2014, 35(3):  148-152.  doi:10.7506/spkx1002-6630-201403030
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The present study aimed to investigate the effect of vinification environments such as oxygen, pH, temperature,
sugar and ethanol on β-glucosidase activity from two commercial Saccharomyces cerevisiae strains. The results showed that
aerobic condition stimulated β-glucosidases biosynthesis. The optimal pH and temperature for β-glucosidase activity from
the whole cells of both strains were 5.0 and 60 ℃, respectively. β-Glucosidase activity was slightly inhibited by fructose,
glucose and sucrose. An ethanol concentration between 2% and 20% could activate β-glucosidase from the two S. cerevisiae
strains. During grape juice fermentation, the enzyme was mostly in both whole cells and permeabilized cells, while the
activity in the culture supernatant was low.

Isolation and Identification of An Equol-Producing Bacterial Strain from Vegetarian Intestinal Tract
LI Xiao-mei, JIA Bing-xin
2014, 35(3):  153-156.  doi:10.7506/spkx1002-6630-201403031
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An intestinal bacterial strain with the ability to metabolize soy isoflavone to equol was isolated from vegetarian
feces. Qualitative and quantitative analysis of equol was performed by ultraviolet spectrophotometry. The isolated strain was
identified through naked-eye observation, scanning electron microscope, physiological and biochemical characterization and
16S rDNA full-length sequencing. The results showed that Makanke medium, BHI medium and anaerobic plate streaking
cultivation method were suitable for isolating intestinal bacteria producing equol. The optimal culture conditions for
enhanced equol production were 10 g of fecal sample diluted in advance to 10-5 inoculated into 6 mg of substrate at an initial
medium pH of 7.3, followed by anaerobic culture at pH 7.3 for 36 h. The strain was identified as LJ-G1, a Gam-negative
bacillus. According to physiological and biochemical properties and referring the Common Bacterial System Identification
Manual, LJ-G1 belonged to Enterobacter amnigenus. The results of 16S rDNA full-length sequencing showed 99%
homology with the intestinal bacterium.

Response Surface Optimization of Medium Components for Cell Growth of Bacillus amyloliquefaciens BGP20
ZHAO Yan-cun, LI Peng-xia, HUANG Kai-hong, WANG Yu-ning, SUN Ya, HU Hua-li
2014, 35(3):  157-162.  doi:10.7506/spkx1002-6630-201403032
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A cost-effective culture medium for shake flask fermentation of Bacillus amyloliquefaciens subsp. plantarum BGP20
was developed by optimizing the medium components using response surface methodology. First, based on the results of
univariate analysis and Plackett-Burman design experiments, defatted soy flour and cornstarch were identified as two key medium
components. Then a central composite design was applied to fit the relationship between these two components and optimal levels
of BGP20 cell growth. The results showed that the regression model had a high fitting degree. The optimal medium components
were 16.03 g/L defatted soy flour, 6.30 g/L cornstarch, 0.75 g/L MgSO4·7H2O, 1.25 g/L NaCl, 0.75 g/L KH2PO4 and 15 mL/L trace
elements. The maximum predicted value from the regression model was 1.985 × 109 CFU/mL, and the actual value observed in
validation experiments was 93.72% as compared to the predicted value. These results demonstrate that the regression model is of
great guiding significance for commercial fermentation of BGP20.

ISSR Fingerprint Analysis and SCAR Marker of 23 Strains of Saccharomyces cerevisiae
LUAN Chun-yan, LI Xiao-ling, ZHENG Guo-bin, YAO Juan, WANG Jian
2014, 35(3):  163-167.  doi:10.7506/spkx1002-6630-201403033
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Objective: To construct inter-simple sequence repeat (ISSR) DNA fingerprinting database of Saccharomyces cerevisiae
and to establish corresponding specific sequence characterized amplified region (SCAR) markers for use in the classification,
identification and analysis of the genetic relationship among S. cerevisiae strains and patent protection. Methods: On the basis of
ISSR DNA fingerprinting analysis, 23 Saccharomyces cerevisiae strains were clustered by UPGMA and their classification and
identification were conducted. Then two specific ISSR bands from strains 9 and 15 were converted into two SCAR markers for
rapid strain identification. Results: The 23 strains could be divided into three categories. Of these, category I included strains 1, 2, 4, 7, 15,
16, 17, 19, 20, 21 and 23, category II included strains 10, 11, 12, 13, 14 and 18 in which strains 10 and 11 were the same, and category Ⅲ
included strains 3, 5, 6, 8, 9 and 22 which belonged to the same strain with a similarity coefficient of 0.85. Furthermore, two specific bands
were converted into SCAR marker for strain identification. Conclusion: The development of ISSR fingerprints and SCAR markers for
rapid identification of Saccharomyces cerevisiae strains is significant for industrial production because there is no significant difference in
genetic background of Saccharomyces cerevisiae strains and it is often occurs that the same strains are called different names.

Effects of Addition of Different Contents of Xylose on the Quality of Pu-erh Tea during Pile Fermentation
GAO Li, LIU Tong-xun
2014, 35(3):  168-172.  doi:10.7506/spkx1002-6630-201403034
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The effect of different levels of xylose addition (0.2%–0.8%) on microbes, polyphenol oxidase activity, physical
and chemical properties and organoleptic quality of Pu-erh tea during the pile-fermentation process was investigated in a
simulated laboratory environment. The results showed that the average pile-fermentation temperature was significantly higher
upon xylose addition at 0.8% and 0.6% compared with the control. Mould quantity at the early stage of fermentation and the
maximum polyphenol oxidase activity were positively correlated with xylose concentration. The changes of polyphenols and
catechins were also accelerated when compared with that of the control and positively correlated with xylose concentration.
However, theaflavin was significantly negatively correlated with xylose concentration with a correlation coefficient of
-0.492. By adding 0.8%, 0.6% and 0.4% xylose the fermentation time could be shortened to 18–19 d, 19–21 d and 21–23 d,
respectively, compared with 24 d for the control. The tea fermented with the addition of xylose was much sweeter and had a
stronger aroma than the control.

Strain Improvement through Protoplast Fusion between Tsingdao Brewer’s Yeast and High-Gravity Yeast
LI Ju-ning, YI Qing-ping
2014, 35(3):  173-177.  doi:10.7506/spkx1002-6630-201403035
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In this study, protoplast fusants between Tsingdao brewer’s yeast and high-gravity yeast were developed and
preliminarily screened for their copper resistance. On the basis of this investigation, secondary screening was carried out
on a laboratory scale or in a 100 L fermentor with respect to pressure tolerance and fermentation performance. The results
showed that the selected fusant strain was superior to Tsingdao brewer’s yeast, as manifested by higher alcohol peaks as well
as faster sugar consumption and diacetyl reduction. Moreover, both yeast strains presented similar flavor compounds profile
during metabolism. The total chromosomal DNA fingerprinting of the fusant strain after 8 successive passages remained
consistent, suggesting high genetic stability.

Effects of Tibetan Turnip and Its Processed Products on Human Tolerance to Hypoxia
ZHANG Ying, TANG Wei-min, NI Ma, LI Jiao-jie, NI Ma-Dun zhu, GONG Ling-xiao, CHEN Xiao-jian,LIU Ye-feng, BIAN Ba, WU Xiao-qin
2014, 35(3):  178-182.  doi:10.7506/spkx1002-6630-201403036
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A 21-day human feeding trial was conducted using fresh and processed turnip products (turnip crisp and beverage)
as experimental objects, commercially available antihypoxic Rhodiola capsules as positive control and starch capsules as
placebo. All subjects received hypoxia reaction tests. During the tests, uncomfortable responses, SpO2 and heart rates were
recorded. Meanwhile, blood routine indexes, serum SOD and CAT activities and MDA content of all subjects were also
determined. Results revealed that fresh turnip as well as its processed products could effectively alleviate hypoxia reaction
symptoms. Except for the placebo group, the mean heart rates of the subjects on the 21st day in all experimental groups
were smaller when compared with those before the test. As for the antioxidant capacity analysis, serum SOD activities in
the positive control and turnip crisp group elevated significantly after 7-day treatments when compared with that before the
test (P < 0.05). The same result for the turnip crisp group after administration for 14 days was observed (P < 0.05). The
CAT activity of all experimental groups also exhibited a significant increase on the 21st day when compared with the placebo
group, while MDA contents in all experimental groups declined significantly (P < 0.05). In conclusion, turnip and its
processed products have the same bioactive activity as Rhodiola. The turnip crisp retains most of the bioactive components
present in fresh turnip. Thus it can be developed as a snack food with the potential resistance to altitude sickness.

Effect of Grape Seed Procyanidins on Oxidative Stress in Diet-Induced Obese Rats
XIAO Jun-song, WANG Ying, SONG Xue-lin, WU Hua, SHAN Jing-min, CAO Yan-ping
2014, 35(3):  183-186.  doi:10.7506/spkx1002-6630-201403037
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Nutritional obesity model was induced by feeding Wistar rats with a high-fat diet. The model rats were treated
with different dose of grape seed procyanidins by gavage for 4 weeks. The effect of grape seed procyanidins on obesity,
oxidative stress and inflammation was investigated in these model rats. The results showed that grape seed procyanidins
significantly decreased body weight, perinephrit fat weight and liver weight. Grape seed procyanidins could also decrease
the levels of triglyceride and total cholesterol in serum, but no effect on high-density lipoprotein or low-density lipoprotein
was observed. It also exhibited a decrease of malonaldehyde level in rat serum and an increase in the levels of superoxidase
and catalase, but no effect on glutathione peroxidase was observed. The effect of grape seed procyanidins on the levels of
TNF-α, IL-1, IL-6 and endotoxin was not significant. Grape seed procyanidins could significantly restore the abnormally
high intestinal permeability caused by high-fat diet.

Effects of Total Ginsenosides from Ginseng Stems and Leaves on Reproductive System of Juvenile Male Rats and Its Mechanism
HU Hua-gang, XIAO Xuan, LIU Hui-min, SUN Wan-juan, TANG Xiao-jing, PIAO Xiang-lan, XU Si-fan
2014, 35(3):  187-192.  doi:10.7506/spkx1002-6630-201403038
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Objective: To study the effect of total ginsenosides from ginseng stems and leaves (TGSL) on the reproductive
system of juvenile male rats and its mechanism. Methods: Forty SD rats were randomized into control group and three
administration groups. The administration groups and control group were given TGSL at high, middle and low doses and
water by intragastric administration, respectively. After administration for two weeks, testosterone, dihydrotestosterone (DHT),
luteinizing hormone (LH), follicle-stimulating hormone (FSH), testis weight, body weight, testis weight coefficient and
sperm density were tested. The difference in serum components between high dose group and control group was compared
by HPLC. TGSL and serum from the high-dose group were added into the culture medium of rat leydig cells, respectively, at
volume fractions of 0 (control group), 5%, 10% and 15%. Leydig cell viability and vitality, the content of testosterone in cell
culture medium and intracellular cAMP were measured. The content of testosterone was tested by radioimmunoassay. DHT,
FSH, LH and intracellular cAMP were measured by ELISA. Cell viability and vitality of cultured rat leydig cells were tested
by placenta blue staining and MTT assay. Finally, SPSS software was used to analyze the differences among different groups.Results: The contents of testosterone and DHT in serum and sperm density of three administration groups significantly reduced in a dosedependent
manner by total ginsenosides (P < 0.01). Compared with the control group, testis weight (P < 0.05) and the increase of rat
body weight (P < 0.01) in the administration groups significantly decreased, but the contents of LH and FSH (P < 0.01) in serum and
testis weight coefficient (P < 0.05) in the administration groups significantly increased. Five compounds were detected in the serum from
the high dose group with HPLC, but were not observed in the serum from the control group. The secretion of testosterone and intracellular
cAMP in leydig cells could be inhibited by TGSL and TGSL-containing serum. Conclusion:TGSL may reduce the generation of
testosterone in serum of juvenile male rats through PKA pathway to inhibit testicular development and sperm production, and then affect
the growth and development of the reproductive system of juvenile male rats.

Effect of Isoquercetin from Fagopyrum tataricum on the Proliferation and Apoptosis of Human Gastric Carcinoma Cell Line SGC-7901
LI Yu-ying, ZHAO Shu-juan, BAI Chong-zhi, ZHANG Li-wei, WANG Zhuan-hua
2014, 35(3):  193-197.  doi:10.7506/spkx1002-6630-201403039
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Isoquercetin was extracted from Fagopyrum tataricum and investigated for its effect on cell proliferation,
apoptosis and migration of human gastric carcinoma cell line SGC-7901. Cell proliferation was examined by using MTT
assay. The morphological changes of SGC-7901 were observed by DAPI nuclear staining. The effect of Fagopyrum
tataricum isoquercetin on cell migration was investigated by scratch-recovering tests in cell culture plates, as well as its
effect on cell apoptosis by flow cytometry. As a result, MTT assay showed that the isoquercetin could inhibit the viability
of SGC-7901 cells in time- and dose-dependent manners. SGC-7901 cell growth was inhibited by 35.92% or more at
isoquercetin concentration of 100 μmol/L for 48 h, compared to only 3.15% for 293T cells under the same conditions
of concentration and culture duration. DAPI nuclear staining showed chromosomal condensation and the production of
apoptotic bodies. Scratch-recovering tests indicated that the isoquercetin could suppress cell migration. Flow cytometry
showed that the number of cells at the G1 phase and S phase decreased and increased at the G2/M phase and the apoptotic cell
population exhibited a significant increase. Taken together, isoquercetin from F. tataricum can induce apoptosis, arrest cell
cycle and inhibit cell proliferation and migration of SGC-7901 cells.

Nonylphenol Induces Injury and Variations in ROS and GSH Content of NCTC1469 Cells
CHEN Yang-jie, LIU Xiao-zhen, HUANG Dan-fei, XIE Ming-yong
2014, 35(3):  198-202.  doi:10.7506/spkx1002-6630-201403040
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Objective:To explore the effect of nonylphenol (NP) on inducing injury and changing ROS and GSH contents in
NCTC1469 cells. Methods: Cultured cells were treated with NP (0, 0.01, 0.1, 1, 10 μmol/L and 100 μmol/L) for 24 h. Then,
cell viability was assessed with a cell counting kit; the NP-induced injury was evaluated by detecting lactate dehydrogenase
(LDH), alanine aminotransamine (ALT) and aspartate aminotransaminase (AST) activities in cell culture supernatant and
the contents of intracellular glutathione (GSH) and reactive oxygen species (ROS) were assayed by flow cytometric method.
Results: NP could inhibit NCTC1469 cell proliferation and promote ROS generation significantly in a dose-dependent
manner. Compared with the control group, the LDH and ALT activities in cell culture supernatant from 0.1–100 μmol/L
NP groups had a significant increase, while the AST activity increased dramatically only in 1–100 μmol/L NP groups. NP
could decrease intracellular GSH content in a dose-dependent manner, and there was a significant difference when compared
with the control group. Conclusion: NP can induce NCTC1469 cells injury by up-regulating the level of ROS and downregulating
the content of GSH.

Effect of Capsaicinoid Dose on Serum Lipids, Hepatic Lipids and Cecum Environment in Ovariectomized Rats
LU Hong-jia, CHEN Zhao-jun, ZHENG Long-hui, SU Xin-feng, LIU Xiong
2014, 35(3):  203-208.  doi:10.7506/spkx1002-6630-201403041
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Objective: To investigate the effect of capsaicinoids on serum lipids, hepatic lipids and cecum environment
in ovariectomized rats. Methods: Thirty mature female Wistar rats were divided into five groups. One group was shamovariectomized
as sham reference group. The other four groups were double ovariectomized and assigned as model group
and capsaicin groups at low (5.0 mg/(kg·d)), medium (10.0 mg/(kg·d)) and high doses (15.0 mg/(kg·d)) one week later. All
rats were sacrificed after 28 days of feeding and analyzed for triglyceride (TG) and cholesterol (TC) in serum and liver,
the area of cecum, the content of water, pH and short-chain fatty acid content in cecum, and intestinal microflora. Results:
The body weight, feed intake, serum lipids, liver fat, hepatic total cholesterol, hepatic triglyceride in the control group were
significantly higher than those in the sham group. Feeding capsaicinoids could reduce the body weight, body-weight gaining,
plasma cholesterol and fat, total cholesterol and triglyceride in liver in a dose-dependent manner. In addition, capsaicinoids
could also decrease the concentration of short-chain fatty acids and the amount of beneficial bacteria significantly (P < 0.05), and
improve the concentration of free ammonia and pH of cecum content as well as the amount of harmful bacteria, significantly
(P < 0.05), but there was no significant difference among different dose groups. Conclusion: Capsaicin may significantly
decrease estrogen deficiency-induced hypercholesterolemia in rats, and damage the cecum environment.

Analysis of Nutritional Components of Duck Bone
WANG Shu-hui, PAN Dao-dong, ZHAO Zi-wei
2014, 35(3):  209-212.  doi:10.7506/spkx1002-6630-201403042
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In this study, the composition and content of essential nutrients in duck bone were determined. The nutritional
value and hydrophobic properties of duck bone protein were analyzed. The results showed that duck bone contained a class
of high-quality proteins with the total amount being up to 29.19% on a dry weight basis. Essential, delicious and sulfurcontaining
amino acids were abundant in duck bone with values of 9 867.16, 5 772.02 mg/100 g and 993.98 mg/100 g
protein on a dry weight basis, all of which were flavor precursor compounds of duck meat essence. The average scores of
all the essential amino acids in duck bone exceeded the standard amino acid score pattern and Ile, Leu, Lys, Phe and Thr
exhibited amino acid scores exceeding or at least approaching the standard chemical score pattern. The hydrophobic value of
duck bone protein was as low as 4 530.38 J/mol.

Protective Effect of GSPE on Cisplatin-Induced Nephrotoxicity in H9c2 Cells
GUO Pei-pei, GUO Zhuo-yu, ZHAO Yan-meng, GAO Li-ping
2014, 35(3):  213-216.  doi:10.7506/spkx1002-6630-201403043
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Aim: To explore the effect of grape seed proanthocyanidin extract (GSPE) on cis-diamminedichloroplatinum (CDDP)-
induced damage in H9c2 cells and its mechanism. Methods: H9c2 cells were cultured in vitro. The effects of CDDP individually
and in combination with GSPE on the growth of H9c2 cells were determined by MTT method. Meanwhile, the morphologic
change of the cells was observed. SOD activity and MDA content in both cells and medium were determined to explore its
mechanism. Results: GSPE could improve CDDP-induced morphologic change and suppress the decrease in SOD activity as well
as the increase in MDA content in H9c2 cells and culture solutions. Conclusion: GSPE can ameliorate CDDP-induced damage in
H9c2 cells in vitro. Its mechanism may be correlated with increased antioxidant capacity in H9c2 cells.

Effect and Mechanism of Polysaccharides from Portulaca oleracea L. on STZ-Induced Diabetic Mice Fed High-Fat Diet
LIANG Yan,ZHANG Chuan-jun,Lü Yan-rong
2014, 35(3):  217-220.  doi:10.7506/spkx1002-6630-201403044
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Objective: To study the anti-diabetic effect and mechanism of polysaccharides form Portulaca oleracea L.
(POPs) in STZ-induced diabetic mice fed a high-fat diet. Methods: Diabetic mice induced by streptozocin (STZ) and highfat
diet were administered with POPs and the effects of POPs on FBG, OGTT, FINS, blood lipid, SOD, CAT and MDA
were investigated. Results: POPs could improve the content of FBG and enhance FINS level. Meanwhile, POPs significantly
suppressed the increase in blood glucose after 30 min. Blood lipid of diabetic mice also decreased after POPs treatment.
Furthermore, POPs showed an obvious antioxidant effect through increasing SOD and CAT activities and decreasing MDA
content in pancreas. Conclusion: POPs have obvious anti-diabetic and anti-hyperlipidemia effects on diabetic mice and the
antioxidant effect may be a possible reason for the anti-diabetic effect.

Analysis of Nutritional Components in Muscle of Megalobrama amblycephala during Different Growth Phases
HE Lin, JIANG Min, DAI Xi-lin, LI Shi-kai
2014, 35(3):  221-225.  doi:10.7506/spkx1002-6630-201403045
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The composition and contents of hydrolytic amino acids and free amino acids in muscle of blunt snout bream
(Megalobrama amblycephala) were analyzed during different growth phases, and the nutritional value and product flavor
were evaluated. The results showed that there was no significant difference in general nutrition components such as moisture, ash,
crude protein and fat among Megalobrama amblycephala muscles during different growth phases. The contents of hydrolytic
amino acids and free amino acids in muscle of blunt snout bream were (7.77 ± 0.79) g/100 g and (0.98 ± 0.10) g/100 g (wet
weight), respectively, without showing significant difference during different growth phases. The essential amino acid composition
in muscle of Megalobrama amblycephala was complete, ΣEAA/ΣAA ratio was 34.62%–38.77%, while ΣEAA/ΣNEAA
ratio was 70.75%–85.99%. Amino acid score (AAS) and chemical score (CS) showed that the first limiting amino acids were
methionine and cystine. The composition and contents of free amino acids showed no obvious variation in different growth periods
and taurine was the major component which occupied 32.04% of the total amount of free amino acids.

Enzymatic Biotransformation of Inulin for Application in Foods
ZHAN Rong-rong, MU Wan-meng, LI Yun-gao, ZHANG Tao, JIANG Bo
2014, 35(3):  226-233.  doi:10.7506/spkx1002-6630-201403046
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Inulin, which is widely distributed and abundant in China, is an important agricultural and sideline product.
Biotechnological processing of inulin with inulinase can provide an efficient approach for low-cost, multi-directions,
and high-value-added development and utilization of inulin in the field of food. This paper reviews the current situation
of research on enzymatic biotransformation of inulin for application in foods. Additionally, the properties of inulinasecatalyzed
bio-transformation products and their applications in the food industry as well as the microbial sources and the
latest progress of different types of inullinase are elaborated in depth.

noxs Genes:A Potential Target for Biofilm Formation and Virulence Regulation of Pathogens
CHEN Guo-wei, ZHANG Chao, DONG Qing-li, WU Shu-yan, LIU Qing
2014, 35(3):  234-237.  doi:10.7506/spkx1002-6630-201403047
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noxs Genes, which can mediate the generation of reactive oxygen species (ROS), are the “stress response
signaling molecules” which exist widely in animal and plant cells. Studies have shown that similar noxs genes are also
present in bacteria. When pathogenic bacteria face unfavorable living environmental conditions, these genes are activated
and then regulate the biofilm formation and bacterial virulence factors by mediating the generation of ROS. This paper
reviews the noxs genes in bacteria and their roles in mediating ROS generation in those processes.

Progress in L-Malic Acid Biosynthesis
WU Jun-lin, WU Qing-ping, ZHANG Ju-mei, ZHANG Wen, MO Shu-ping, BAI Jian-ling
2014, 35(3):  238-242.  doi:10.7506/spkx1002-6630-201403048
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L-malate, an important organic acid in the process of metabolism, is greatly beneficial to human health owning
to its diverse biological functions. In recent years, the advantages of microbial fermentation for producing L-malic acid by
are gradually emerging. The metabolic pathway of L-malic acid has been clarified and many related genes have been cloned.
Therefore, the development of genetic engineering technologies has made it possible to improve the biosynthesis of L-malic
acid. In this paper, the recent progress in the biosynthesis pathway of L-malic acid and the cloning of the genes encoding
key enzymes involved in L-malic acid biosynthesis in microorganisms is reviewed, and the latest research on malic acidproducing
strains is summarized. At last, we propose further directions and prospects in the construction of genetically
engineered strains for malic acid biosynthesis.

Recent Advances in Technologies for the Separation, Determination and Safety Evaluation of Functional Components in Coffee
YANG Kai-zhou, ZHAI Xiao-na, DU Bing-jian, LENG Xiao-jing
2014, 35(3):  243-252.  doi:10.7506/spkx1002-6630-201403049
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Coffee has been one of the largest consumed food commodities around the world due to its specific flavor, taste
and physiological functions. The bioactive components in coffee with refreshing, anti-depression, antioxidant, antibacterial
and anticancer activities include caffeine, chlorogenic acid and melanoidins. Therefore, separation, determination and safety
evaluation of functional components in coffee have become a hot topic among researchers. This article reviews the research
progress in the separation, determination and safety evaluation of caffeine, chlorogenic acid and melanoidins in coffee. It can
serve as a forefront scientific reference for the study and application of functional components in coffee.

Applications and Prospects of Inulin in Flour Products: A Review
LUO Deng-lin, WU Yan-hui, XU Bao-cheng, CHEN Rui-hong, LIU Jian-xue, LI Peng-yan
2014, 35(3):  253-258.  doi:10.7506/spkx1002-6630-201403050
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As a new dietary fiber, inulin has a suitable molecular weight and a good color. It exhibits good performance
in water solubility, flour-likely powder properties and gelatinization. Compared with common dietary fibers, inulin has
more prominent physiological functions and food processing performance. In this paper, the physicochemical properties of
inulin in food processing are introduced, and the recent applications of common dietary fibers in flour products and existing
problems are summarized. The recent developments of inulin in dough and flour products are reviewed. The probable
mechanisms of inulin in improving the quality of dough and flour products are discussed. Some problems with current
studies are reported and future trends are proposed.

Application of Bioinformatics Technology in Prediction of Food Allergen Epitopes
LONG Wei, LI Xin, GAO Jin-yan, CHEN Hong-bing
2014, 35(3):  259-263.  doi:10.7506/spkx1002-6630-201403051
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Epitopes are the material basis of reactions between allergens and antibodies. Bioinformatics can provide a basis
for the prediction of both linear epitopes and conformational epitopes. The prediction of linear epitopes is based on the
physicochemical properties of the allergenic protein. The prediction of conformational epitopes is based on protein structural
information in combination with phage display technology. The epitope prediction based on bioinformatics is mainly applied
on animal-derived food allergens, such as milk, eggs, fish and crustaceans as well as on plant-derived food allergens, such as
peanuts, soybeans, wheat and vegetables.

Research Advances in Analytical Methods for Lycopene
BAI Yu-fen, LIU Yu-mei
2014, 35(3):  264-268.  doi:10.7506/spkx1002-6630-201403052
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Lycopene, a red, fat-soluble carotenoid, is widely distributed in a variety of fruits and vegetables. Epidemiological,
tissue culture and animal studies provide convincing evidence supporting the anti-oxidant capacity of lycopene and its role in
reducing the risk of cardiovascular diseases and cancers. Therefore, lycopene is widely used in medicines, health foods, food
additives and cosmetics. Lycopene is an important indicator in the evaluation of the quality of a variety tomatoes, tomato
products, health care products and medicines. Meanwhile, determination of lycopene will be essential prerequisite to further
study the mechanisms of action and metabolism of lycopene in human tissues and organs. In this paper, we review the recent
progress in the determination of lycopene in a variety of fruits, tomato products, lycopene extracts, lycopene-containing
foods serum and tissues.

Research Progress in Interactions between Taste-Active Components
FU Na, WANG Xi-chang
2014, 35(3):  269-275.  doi:10.7506/spkx1002-6630-201403053
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The sense of taste provides human with necessary information about the composition and quality of foods.
Humans can distinguish five basic tastes: sweet, salty, sour, bitter and savory (or umami). Interactions between taste-active
components are unavoidable due to the complex composition of food system. There are three levels of taste interactions,
including chemical interaction before precipitation of taste compounds, oral physiological interactions and central processing
during mixture identification. There are more studies on the second level of taste interactions. The interactions between
binary and temary taste compounds are complex: enhancement effect is shown when sapid compounds are mixed at low
intensity/concentration; additive effect is shown at medium intensity/concentration; suppression effect is shown at high
intensity/concentration. Furthermore, taste perception is influenced by many factors such as pH, temperature, viscosity, food
hardness and the physiological state of the subject. The studies of interactions between taste-active compounds focus more
on aspects with broad prospects, including improving beverage taste, masking medicament bitterness and developing oral
care products.

Recent Progress in Lipase-Catalyzed Synthesis of Long-Chain Fatty Acid Starch Esters in Non-Aqueous Phase
LIN Kai, XIN Jia-ying, WANG Yan, CHEN Lin-lin
2014, 35(3):  276-279.  doi:10.7506/spkx1002-6630-201403054
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Long-chain fatty acid starch esters, an important kind of modified starch products, have attractive application
prospects. It is well known that the application of non-aqueous enzymatic catalysis in esterification of starch with long-chain
fatty acids has the advantages of higher substrate selectivity, suppression of unwanted water-dependent side reactions, mild
reaction conditions and biodegradability. In this review, the reaction mechanism and the currently available methods for
lipase-catalyzed synthesis of starch esters with long-chain fatty acids in non-aqueous phase and the recent progress in the
determination of degree of substitution are discussed.

Research Advances in Animal Models of Food Allergy
HUANG Jian-fang, WANG Cai-xia, XIANG Jun-jian, ZHENG Han
2014, 35(3):  280-284.  doi:10.7506/spkx1002-6630-201403055
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Food allergy is an important food safety issue, and has received more attention recently. Animal models of food
allergy are not only necessary to pursue the mechanisms and potential treatments of food allergy, but also become a useful
approach to accurate identification and assessment of food allergens. Common animal models of food allergy and their
allergic pathways, biological detection methods and allergenicity evaluation are reviewed in this paper.

Surface Modification of Cellulose Nanocrystals and Its Reinforcing Function in Composite Materials
GUO Ting, LIU Xiong
2014, 35(3):  285-289.  doi:10.7506/spkx1002-6630-201403056
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This article first analyzes the excellent characteristics of cellulose nanocrystals. Following this, two chemical
modification methods are introduced with details, including small molecule chemical modification and grafting
copolymerization. On this basis, the applications and new advances in the use of cellulose nanocrystals to reinforce synthetic
polymer materials and natural polymer materials and their derivatives are covered. Furthermore, some suggestions on where
the field is likely to advance in the future are discussed.

Research Progress in Methods for Detecting Cow’s Milk Allergen Casein
NI Xiao-qin, LAI Wei-hua
2014, 35(3):  290-294.  doi:10.7506/spkx1002-6630-201403057
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Cow’s milk is rich in proteins, and an ideal nutritional substance, but it is also a common allergen in foods. Casein
is the highest content of protein in milk, and is often used as a major index for detecting the allergenicity of cow’s milk. The
currently available detection methods include mainly immunological techniques, polymerase chain reaction (PCR), capillary
electrophoresis, chromatography, and mass spectrometry. This article reviews the principles, characteristics and applications
of these detection methods, and proposes future trends in the development of new detection methods.

Comparison of National Standards for Edible Pigments between China and Foreign Countries and Progress on Analytical Techniques
SONG Dan-ping, ZHANG Hong, LI Qi
2014, 35(3):  295-300.  doi:10.7506/spkx1002-6630-201403058
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The edible pigments have been used as additives in the food industry to improve food color. A comparative
analysis of the standards for edible pigment of China, the US, Japan, the EU and the Codex Alimentarius Commission
(CAC) is reported in this paper for a better understanding of these standards. In addition, the currently available analytical
techniques to detect them are summarized herein. The results showed that China has approved the use of more kinds of
edible pigments in foods but stipulated higher maximum allowance limits for most of the approved edible pigments than
in the US, the EU and the CAC. Currently the most popular analytical techniques for assaying edible pigments at home
and abroad are high performance liquid chromatography, thin layer chromatography, polarography, capillary electrophoresis,
spectrophotometry, etc. Although there are so many available analytical techniques, the in vivo metabolism of edible pigments has
seldom been reported. Furthermore, we elucidate the impact of edible pigments on food safety and physical health.

Research Progress in Phytic Acid, Degradation Methods and Products in Plant Seeds
WANG Xin-kun, ZHONG Lei, YANG Run-qiang, JIN Xiao-lin, GU Zhen-xin
2014, 35(3):  301-306.  doi:10.7506/spkx1002-6630-201403059
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Phytic acid, also known as hexakisphosphoric acid, exists mainly in plant seeds where it serves as the main
storage form of phosphorous and minerals. In this review, the distribution, the negative anti-nutritional aspects (e.g.
inhibitions of nutritional element absorption, protein degradation, and starch and lipid degradation), and therapeutic effects
including anti-oxidant, anti-cancer, and prevention of cardiovascular diseases and diabetes of phytic acid are introduced, and
its degradation methods including several physical and biological methods are summarized. In the end, the recent progress in
research on several major incomplete degradation products is reviewed. This review is expected to provide a theoretical basis
for promoting future comprehensive development and utilization of phytic acid-containing plant resources in China.