Glycerol galactoside was synthesized from glycerol and galactose under the catalysis of β-galactosidase. Activated
carbon adsorption method was used to separate and purify the product. An L9 (34) orthogonal design based on singlefactor
experiments were employed to optimize the purification process. The obtained product was further purified by G-15
chromatography column. The optimized purification conditions were established as follows: 20-fold dilution of the reaction
product, activate carbon addition at a ratio of 2 g/mL and desorption with 30% ethanol. Under these conditions, the recovery
rate and purity of glycerol galactoside were 62.53% and 48.84%, respectively, which showed an increase of 4.52% and 4.76%,
respectively, over those obtained from single-factor experiments. The glycerol galactoside obtained from activated carbon
adsorption was further purified through Sephadex G-15 chromatography column, and its purity was increased to 97.80%. The
product was identified as glycerol monogalactoside by mass spectrometry (MS).

Purpose: This study aimed to determine the degradation kinetics of lutein in elm leaves during hot air drying
process at different drying temperatures. Methods: The content of lutein in elm leaves was determined by high performance
liquid chromatography (HPLC). The process of lutein degradation was fitted with a reaction kinetic equation and the
degradation kinetic parameters were resolved. Results: The content of lutein in elm leaves was (397.5 ± 27.5) μg/g fresh
weight (FW) or (1.414 ± 0.105) mg/g dry weight (DW). Analysis of kinetic data suggested a first-order reaction for the
degradation of lutein in elm leaves with the half-lives of 4.5, 3.2 and 2.8 h at 50, 60 and 70 ℃ , respectively. Increasing
temperatures from 50 to 70 ℃ enhanced the degradation of lutein during drying process. The temperature-dependent
degradation was adequately modeled on the Arrhenius equation. The activation energy value for the degradation of lutein in
elm leaves was 21.23 kJ/mol. Conclusion：Hot-air dried elm leaves at lower temperature can retain higher levels of lutein.

The stability of tea polyphenols in aqueous solution as a function of concentration and temperature was
investigated with respect to the changes in color difference, transmittance, absorbance, pH values, zeta potential and
catechins contents. The results showed that the stability of tea polyphenols greatly varied with different concentrations
and temperatures. During the sterilization and storage, aqueous solution of tea polyphenols exhibited a gradual decrease
in lightness and transmittance, a darkened color appearance and consequently an increase in absorbance at 425 nm,
and a considerable reduction in catechins contents and pH. These changes were more marked at higher concentrations.
Significantly higher changes in color different, transmittance, absorbance, pH and catechins contents were observed when
stored at 25 ℃ than at 4 ℃. The zeta potential was negatively related to the concentration of tea polyphenols, suggesting that
these compounds were more stable at lower concentrations. Based on the above results, we conclude that tea polyphenols in
aqueous solution at concentrations between 400 and 800 mg/L are relatively stable when stored at 4 ℃.

AMP-activated protein kinase (AMPK), glycolysis indexes and meat quality indexes were measured on different
skeletal muscles of Bamei lambs slaughtered at 5, 6, 8 and 12 months of age. Based on these measurements, we studied
the correlation between AMP-activated protein kinase (AMPK) activity and meat quality. The results showed that the
AMPK activity displayed a significantly decreasing tendency with increasing age (P ＜ 0.05) and was significantly higher
in longissimus dorsi than in biceps femoris and triceps brachii (P ＜ 0.05). AMPK activity had a highly significant positive
correlation with muscle glycogen content, lactic acid (LD) content and hexokinase activity (P ＜ 0.01), but had a significant
negative correlation with b* value (P ＜ 0.05) and a negative correlation with L* value, a* value, shearing force and cooked
meat yield (P ＞ 0.05). Therefore, AMPK activity has correlations with meat quality indexes, including muscle glycogen
content, hexokinase, lactic acid content, meat color, shearing force and cooked meat yield, and AMPK may improve meat
quality by regulating glycolysis.

In this study, the kinetic behavior and influential factors of self-assembly, fiber morphology and thermal stability
of pepsin soluble collagen from grass carp skin were explored. The turbidity and self-assembly degree indicated that grass
carp skin collagen had self-assembling ability although it was influenced by collagen concentration, pH, ionic strength and
temperature. Under the conditions of 7–8, 3–5 mg/mL, 25–30 ℃ and 0–200 mmol/L for pH, collagen concentration, culture
temperature and NaCl concentration, respectively the self-assembling process progressed faster and finally reached a higher
level. The kinetic analysis suggested that the whole assembly reaction could be divided into nucleating, fibrillogenesis and
plate phases at higher ionic strength and lower temperature, but divided into rapid assembly, slow assembly, and plate phases
when the assembling conditions were changed to lower ionic strength and higher temperature. Morphological observations
indicated that grass carp skin collagen could be self-assembled into fibrils with characteristic D-periodicity in vitro, but the
length of D-periodicity (64.6 nm) was smaller than that of the mammalian counterpart (approximately 67 nm). The results of
DSC analysis showed that the thermal stability of grass carp skin collagen was obviously improved after self-assembly.

The effect of soy protein isolate-dextran grafted conjugates (SPI-g-DEXT) on the phase behavior and morphology
of SPI/DEXT blends was investigated. The results demonstrated that the apparent viscosity, viscoelastic modulus,
macroscopic phase separation time and polysaccharide dispersed phase of the blends was increased at first and then
decreased with increasing addition (0, 0.10, 0.20 and 0.30 g/100 mL) of SPI-g-DEXT with a graft degree of 49.92%. The
compatibility of SPI/DEXT blends was increased with increasing graft degree (0, 30.73%, 49.92%, and 62.84%) of SPI-g-
DEXT at an addition level of 0.20 g/100 mL. After incorporation of SPI-g-DEXT in SPI/DEXT blend, the changing trend of
the steady shear and dynamic viscoelastic rheology, macroscopic phase separation time and polysaccharide-dispersed phase
depends primarily on the competition between compatibilization and steric effects caused by SPI-g-DEXT.

The effect of α -terpineol at various concentrations on the morphology and mycelial growth of Penicillium
italicum was evaluated, and the corresponding mechanism was explored. Results showed that α-terpineol had a significant
inhibitory effect on the mycelial growth of P. italicum, with minimal inhibitory concentration (MIC) and minimal fungicidal
concentration (MFC) of 2.00 and 8.00 μL/mL, respectively. After being treated with α-terpineol at MIC or MFC, marked
increases in the extracellular pH, extracellular conductivity and absorbance at 260 nm were observed. Moreover, a decrease
in total lipid content was also observed. Our research indicated that α-terpineol can increase the membrane permeability
and destroy the integrity of the membrane of P. italicum, thus resulting in the leakage of cellular materials and inhibiting the
mycelial growth of P. italicum.

The physical properties and nutritional contents of jujube powder prepared by explosion puffing drying, vacuum
drying, hot air drying and vacuum freeze drying were measured and analyzed to explore the effects of drying methods on
quality characteristics of jujube powder. The results showed that the color of jujube powder prepared by vacuum drying and
vacuum freeze drying were much better; jujube powder prepared by vacuum freeze drying was less soluble than that obtained
from the other methods; no significant difference was found in hygroscopicity; jujube powder prepared by explosion puffing
drying and hot air drying had better rehydration, while jujube powder prepared by vacuum freeze drying had the smallest
particle size and bulk density. The nutritional contents of all four kinds of jujube powder were decreased compared with
fresh winter jujube, but reducing sugar and total sugar content of jujube powder prepared by explosion puffing drying and
vacuum freeze drying were higher; jujube powder prepared by vacuum drying had the highest level of total acid content;
vitamin C and flavonoid contents of jujube powder prepared by vacuum drying and vacuum freeze drying were higher;
Cyclic adenosine monophosphate contents in jujube powder prepared by vacuum freeze drying and explosion puffing drying
were higher than in that obtained from the other two methods. Based on the results of comprehensive scoring, the quality of
jujube powder prepared by vacuum freeze drying was the best, followed by vacuum drying and explosion puffing drying,
while jujube powder prepared by hot-air drying was the worst. However, high cost was needed for vacuum freeze drying
and vacuum drying. In conclusion, jujube powder prepared by explosion puffing drying has better overall quality with high
drying efficiency and low cost, which makes it suitable for extensive application in jujube powder processing industry.

The quality attributes of tartary buckwheat flour (TBF) steamed bread at different levels of substitution of
TBF for wheat flour (4%, 8% and 12%) including functional activity, in vitro starch digestibility and sensory evaluation
were evaluated in comparison with the pure wheat one. The results indicated that the contents of flavonoids, polyphenols
and resistant starch, as well as the antioxidant capacity of TBF steamed bread exhibited significantly superior to the pure
wheat counterpart. Meanwhile, the estimated glycemic index (EGI) in TBF steamed bread were obviously lower than that
in the control. Furthermore, with increasing addition of TBF, the antioxidant activity in the samples gradually increased,
whereas the opposite trend was noted for EGI. However, higher percentage of TBF in products caused decreased consumer
acceptability. The optimal level of replacement of wheat flour by TBF was 8% when considering its sensory acceptability
and nutritional quality.

The physico-chemical and nutrition properties of four types of carrot powder, obtained respectively by hot air
drying (HAD), short- and medium-wave infrared drying (S&MID), vacuum microwave drying (VMD) and vacuum drying
(VD), were compared and discussed. Results showed that a* value (redness to greenness) and rehydration ratio of carrot
powder produced by different drying methods followed the decreasing order: S&MID ＞ VD > VMD > HAD. The oilholding
capacity of carrot power obtained by four drying methods had no significant differences. The highest total sugar
content and β-carotene contents were observed in S&MID carrot power, and VD carrot power was the richest in VC. In
summary, short- and medium-wave infrared drying is suitable for industrial production of carrot powder due to the excellent
product quality.

The effects of sodium dehydroacetate on antioxidant capacity in weaned piglets were investigated. A total of 192
crossbreds (Duroc × Landrace × Yorkshire) piglets at 10 days of age were randomly divided into 4 groups with 4 replicates
consisting of 12 animals each. They were weaned and fed with basal diet (control group), basal diet supplemented with
0.02% (group Ⅰ), 0.1% (group Ⅱ) and 0.2% (group Ⅲ) sodium dehydroacetate, respectively. The experiment lasted for 42
days. The results showed that when comparing with the control group: 1) the weight of the 51-day-old piglets in group Ⅲ
was significantly decreased by 13.26% (P ＜ 0.05), while groups Ⅰ and Ⅱ had no significant difference (P ＞ 0.05); 2)
the serum total superoxide dismutate (T-SOD) in group Ⅲ was decreased highly significantly (P ＜ 0.01), in addition to a
significant reduction in serum total antioxidant capacity (T-AOC) (P ＞ 0.05). But the serum antioxidant indices in groups Ⅰ
and Ⅱ had no significant difference; and 3) the liver malondialdehyde (MDA) contents in groups I (P ＜ 0.01) and Ⅱ
(P ＜ 0.05) but not in group Ⅲ were increased significantly. These results indicate that the diet containing 0.2% sodium
dehydroacetate could significantly decrease the TAC in piglets. Thus some potential health risks may be caused by using
high levels of sodium dehydroacetate in food.

This study aimed to explore the moisture changing patterns of salt-baked chicken during microwave drying. The
variations in moisture ratio (MR) and temperature with microwave power.were measured and 10 different mathematical
models were used to describe the changing patterns of MR. The optimum model was chosen based on correlation coefficient
(R2), root mean square error (RMSE) and chi-square (χ2). The results showed that Wang and Singh model was superior to the
others in describing the microwave drying curves of salt-baked chicken.

This study was conducted to examine the rheological changes of white shrimp (Penaeus vannamei)
meat under vacuum partial freezing conditions using stress relaxation test. Based on the stress curve characteristics,
Burgers rheological model was proposed to characterize the viscoelastic properties of shrimp meat. In addition, viscoelastic
parameters were obtained from the model and changing trends were analyzed. The results showed that the rheological model,
having a determination coefficient above 0.99, was able to accurately describe the stress relaxation characteristics of shrimp
meat. The viscosity and elastic modulus were decreased obviously during the late storage stage, and regular changes in
relaxation time (τ) were observed. Therefore, changes in shrimp muscle tissue and quality with storage time may provide
experimental data for developing a rapid method to detect shrimp meat.

This study aimed to explore the effects of three combinations of tossing and spreading (totally called Zuoqing)
on Sichuan oolong tea made from fresh leaves of Sichuan tea plant varieties harvested in Spring, Summer and Autumn
by sensory evaluation and chemical composition analysis. The result showed that better tea quality was achieved by four
tossing cycles combined with 9 h of spreading (1 h + 1.5 h + 2 h + 2 h + 1.5 h + 1 h), yielding total sensory scores in terms
of aroma and taste ranging from 56.2 to 61.4. Besides, the total catechin content was reduced by 1.51–9.08 mg/g, while
the relative contents of theaflavins (TFs), thearubigns (TRs) and theabrownines (TBs) were increased by 0.026%–0.043%,
0.39%–0.57% and 0.55%–0.83%, respectively. The oolong tea made from Autumn-harvested tea leaves using this
combination of tossing and spreading scored highest in total sensory scores for taste and aroma, followed by that made
from Spring-harvested tea leaves, and Summer-harvested tea leaves exhibited the lowest score, which were 61.4, 60.0 and
56.2, respectively. This study indicates that the semi-fermentation of tea leaves can be controlled by adjusting Zuoqing,
providing a promising way of improving the quality of Sichuan oolong tea.

It is difficult to extract bound flavonoids directly from Coreopsis tinctoria Nutt owing to their binding to the
cell wall material by covalent bond. The bound compounds were released using an alkaline digestion method in the current
study and the process parameters were optimized. A crude extract was obtained from the digestion products using the
selected optimum solvent and pure flavonoid compounds were isolated from the crude extract by open silica gel column
chromatography and Sephedex LH-20 gel column chromatography. The antioxidant activities of the purified compounds
were evaluated by DPPH, FRAP and ABTS assays. The results revealed that the optimum alkaline degradation conditions
were 50 ℃, 2 h and 2 mol/L for temperature, time and NaOH concentration, respectively, and n-butanol was selected as the
optimum extraction solvent for flavonoids. Two pure compounds were isolated from the crude extract and their chemical
structures were elucidated as okanin-4’-O-β-D-glucopyranoside and 3’,4’,7,8-tetrahydroxyflavanone by nuclear magnetic
resonance (NMR) and electro-spray ionization mass spectrometry (ESI-MS). Antioxidant experiments showed that the
total antioxidant capacity of these two compounds was higher than that of the positive control vitamin E. The IC50 values
of compounds 1 and 2 in the DPPH assay were (17.29 ± 0.17) and (70.09 ± 0.09) μmol/L, respectively, while those in the
ABTS assay were (22.86 ± 0.21) and (33.4 ± 0.18) μmol/L, respectively, which were far lower than that of vitamin E (the
IC50 values were (78.08 ± 1.63) and (38.54 ± 0.42) μmol/L for DPPH and ABTS+ radicals, respectively), suggesting that both
flavonoids possess powerful antioxidant activities.

The separation and purification of (3R,3’R)-trans-astaxanthin from Phaffia rhodozyma were studied, and the
3R,3’R isomers were characterized by HPLC-APCI-MS, 1H and 13C NMR and HPLC-UV. The results showed that the
isomerization of trans-astaxanthin was effectively inhibited by combined use of glass tissue grinder for extraction, lowpressure
silica gel column chromatography for separation and crystallization of supersaturated astaxanthin in acetone for
purification, and the purity of all-trans-astaxanthin crystalline powder was verified to be above 95% by using HPLC. Then,
HPLC-APCI-MS, 1H and 13C NMR and chiralpak IC column based on cellulose tris(3,5-dichlorophenyl carbamate) polymer
confirmed that the trans-astaxanthin was composed almost exclusively of 3R,3’R isomer.

Two monomer compounds, namely A and B, respectively, were purified on Sephadex LH-20 column by gradient
elution with aqueous methanol at a flow rate of 0.8 mL/min from crude flavonoids extracted from apple and chromatographed
on a macroporous resin column. High performance liquid chromatograph (HPLC) was employed to identify the monomers
with a mobile phase consisting of methanol-water using diode array detector. The detection wavelengths were 280 and 358
nm. The results showed that compound A was chlorogenic acid and compound B was another flavonoid. The structure of
compound B was identified by color reaction and UV spectroscopy as a flavonol with 7-bit and 4’o-diphenol structure. Based
on peroxide value (POV), the antioxidant capacity of compound B, rutin and BHT were measured by oven-storage method.
The effects of these three substances on sesame oil auto-oxidation were not obvious. The oxidative rancidity of lard could
be prevented in the presence of either butylated hydroxy toluene or compound B. The decreasing order of the antioxidant
capacity of these three substances was BHT ＞ compound B ＞ rutin.

To establish an electrotransformation method for Paenibacillus polymyxa strain JSa-9, the effects of different
factors on the transformation efficiency of strain JSa-9 by electroporation were explored by evaluating cell growth phase,
electric field intensity, electroporation buffer, plasmid DNA contentation and recovery time. The results showed that a
transformation efficiency of 0.12 × 103 CFU transformants per μg DNA was achieved when P. polymyxa JSa-9 cell culture
reached an OD595 nm of 0.3. Under the conditions of 17.5 kV/cm, 200 Ω and 25 μF for electric field strength, electric resistance
and capacitance, respectively, the electroporation efficiency was roughly 0.5 × 103 transformants per μg DNA when adding
1.0 μg/100 mL of plasmid DNA to an electroporation buffer containing 0.5 mol/L sorbitol, 0.5 mol/L mannitol, and 10%
glycerol and recovering for 17 h. Moreover, the transformation efficiency of P. polymyxa JSa-9 protoplasts was increased
to approximately 1.0 × 103 CFU transformants per μg DNA under electric field strength of 5.0 kV/cm upon addition of
0.8 μg/100 mL plasmid DNA.

His-N2 protein, consisting of two domains at the N terminus of Lactobacillus plantarum KLDS 1.0320 adhesion
surface protein NP_785232, was selected as the candidate in this work. This protein was used to explore the exclusive
inhibition against E. coli DH5α adhesion to porcine intestinal mucus in vitro. First, porcine mucus was fixed on 96-well cell
plates and incubated at 37 ℃ for 1 h after adding His-N2 protein, and then the solution containing E. coli DH5α was added.
After co-incubation at 37 ℃ for 1 h, the mucus was washed and disrupted with 1% Triton X-100. Ten-fold dilutions of the
cell lysates were prepared and spread on LB agar plates for counting of E.coli DH5α. Results indicated that His-N2 protein
could inhibit the adhension of E. coli DH5α to porcine intestinal mucus by (50.37 ± 3.66)% compared with PBS and by
(38.33% ± 4.55)% compared with BSA protein at pH 6.6, while the inhibitory rates were (42.18 ± 3.44)% and
(34.48 ± 3.90)% at pH 7.5, respectively. Therefore, His-N2 protein is involved in the exclusive inhibition of E. coli DH5α
adhersion to porcine intestinal mucus in vitro.

Fusarium sulphureum is a major pathogen causing dry rot of potato tubers, and has a strong ability to produce
mycotoxins. The incubation conditions for this pathogenic strain to produce mycotoxin in vitro were screened including
temperature, time, pH and stirring condition (static or shaking) and medium type. The results showed that the optimum
conditions for mycotoxin production were shaking culture at 25 ℃ for 10 days in Richard liquid medium at pH 4.5.
Temperature, pH and culture time were selected by using one-factor-at-a-time designs for further optimization by response
surface analysis using the average length of mung bean seed radicles as the response variable. A culture temperature of
22.2 ℃, pH 5.1 and 12 d culture were found optimal for mycotoxin production in vitro.

New Zealand rabbits were immunized with the recombinant norovirus (NV) capsid protein expressed in E. coli
to prepare polyclonal antibody. The antiserum was collected and evaluated by ELISA method, and a comparative evaluation
with PCR was carried out by using both methods to detect NV-positive samples identified by PCR. The antiserum had a
good immunoreactivity at a dilution of 1:10 000, suggesting its availability for immunological experiments. Compared with
PCR, the ELISA method was more simple and rapid. Although the sensitivity of ELISA was worse than that of PCR, this
problem was able to be meliorated by purified virus. This study establishes the basis for a rapid and economical norovirus
enzyme-linked immunosorbent assay kit.

The formulation of cryoprotectants for Lactococcus lactis subsp. cremoris KLDS 4.0326 was optimized by
combined use of single-factor, Plackett-Burman and Box-Behnken response surface designs, and the storage stability at
different temperatures of bacterial powder made with the optimized cryoprotectants was analyzed. The results indicated
that the survival rate was significantly affected by skim milk powder, trehalose and glycerol. By regression analysis of
the obtained experimental data, the optimum cryoprotectant formulation was composed of skim milk powder, trehalose
and glycerol at concentrations of 10.77, 7.81 and 3.31 g per 100 mL water, respectively for maximum cell survival rate of
(87.43±1.62)%, which was close to the theoretical prediction. After the bacterial cells were stored at 4 and 25 ℃ for 12
months, their cell survival rates were 40.63% and 8.67%, respectively. Therefore, the freeze-dried bacterial powder had a
relatively higher storage stability at 4 ℃.

In this study, a fungal endophyte with type Ⅰ polyketide synthase (PKS) named as Salix 1 was isolated from
wild Salicornia bigelovii collected from a salt lake in Xinjiang by streak plate and slant culture methods. The 18S rDNA and
ITS1-5.8S-ITS2 rDNA sequences from the strain were amplified by PCR and sequenced for sequence homology analysis
using NCBI BLAST, and phylogenetic trees were constructed. Based on phylogenetic analysis combined with morphological
observation, the strain Salix 1 was identified as Aspergillus versicolor.

The potential of lactic acid bacteria strain X3-2B for use as a starter culture in fermented sausages was evaluated with
reference to its cholesterol-lowering activity and fermentation characteristics. The results showed that the strain X3-2B had the
highest degradation efficiency on cholesterols at 30 ℃ and pH 5.5 in MRS-CHOL screening medium that exceeded that of
L. plantarum reference strain. The water activity, pH, color and lactic acid bacterial count of fermented sausage made using X3-2B as
the starter culture were significantly superior to those of spontaneously fermented sausage (P ＜ 0.05), when sampled at the same
times. The cholesterol content in X3-2B fermented sausage at 14 days of fermentation was significantly lower than at 0 day (P ＜ 0.05).
After 56 days of storage, X3-2B fermented sausage showed a lower cholesterol content than both spontaneous fermentation and
L. plantarum reference strain. Therefore, X3-2B can be used as a good starter culture in fermented meat products.

In this paper, response surface methodology was used to optimize the composition of AST-based culture medium
for Streptococcus sojalactis SY1.1 to obtain high density of bacteria. Through single-factor experiments, the optimum carbon
source and nitrogen source were found to be sucrose and soy peptone, respectively. The major medium components for
SY1.1 were screened by Plackett-Burman design. Then, the optimum culture medium was determined to consist of 10 g/L
sucrose, 20 g/L soy peptone, 2 g/L dipotassium phosphate, 85.8 mL/L tomato juice, 109 mL/L carrot juice and 6 g/L corn
steep liquor at pH 6.8 by central composite design and response surface analysis. The cell production of SY1.1 cultured in the
optimized medium for 12 h at 37 ℃ was (8.9±0.2) ×108 CFU/mL, which was 8.64 times higher than that (1.03×108 CFU/mL)
observed with soymilk as initial medium.

This study reports the production of tartary buckwheat wine from liquid-state fermentation of tartary buckwheat
from Youyang, Chongqing municipality. We optimized the process conditions using single-factor and orthogonal array
designs. The best liquefaction results were obtained by enzymatic treatment for 2.5 h using α-amylase at pH 6.5 and 60 ℃
with an enzyme dosage of 0.15%. The best saccharification conditions were achieved by allowing the hydrolysis process
catalyzed by 1.5% glucoamylase at pH 5.0 and 60 ℃ to proceed for 2.5 h. The best fermentation conditions were determined
as 0.1% yeast inoculum size, pH 4.5 and 28 ℃. After 72 h of fermentation under these optimized conditions, tartary
buckwheat wine with an alcohol content of approximately 9% by volume was obtained.

The purpose of this study was to find out the effect of 5-aminolevulinic acid (ALA) application on phenolic
substances and phenylalanine ammonia lyase (PAL) activity and PAL gene expression in young apple fruits. Apple fruits
were treated with various concentrations of ALA before thinning, and then over a subsequent period of 12 days, total
phenolic contents and PAL activity were measured by UV spectrophotometry and the expression of PAL gene by fluorescent
quantitative real-time polymerase chain reaction (RT-qPCR). The experiment results indicated that as the ALA concentration
increased up to 300 mg/L, the PAL activity, total phenolic content and PAL gene expression levels all showed an increasing
trend, while the opposite pattern was observed for these three parameters when the ALA concentration was further raised
to 400 mg/L. At identical ALA concentrations, all these parameters became significantly higher with prolonged treatment
time, reaching the maximum levels on the 9th day, and began to fall on the 12th day. Thus, it can be concluded that treatment
of young apple fruits with ALA at concentrations around 300 mg/L may result in a variety of desired physiological changes,
such as markedly increasing phenolic substances and improving the activity level and gene expression of PAL.

Microbial transglutaminase (MTG)-producing strain Streptoymyces mobaraensis (S. mobaraensis) was subjected
to mutagenesis using UV irradiation and diethyl sulfate (DES) treatment and the resulting colonies were screened by a high
throughput method. Results showed that the combined mutagenesis had better performance than single mutagenesis. The
high-yield MTG-producing mutants had either a higher MTG protein expression or a shortened maturation time of MTG.
Among these, one mutant had the highest yield of 7.02 U/mL enzymatic activity, which was 54% higher than that of the
wild-type strain. Further study found that this strain expressed MTG products 24 hours earlier than the wild-type one did.
However, the yield of MTG could be highly inhibited by the zymogen pro-MTG.

In the present study, we optimized the conditions for purifying β-1,3-1,4-glucanase produced by Mucor petrinsularis
M-28 in solid-state fermentation, and characterized some enzymatic properties of the purified enzyme. The cultured medium was
extracted with acetic acid-sodium acetate buffer at pH 5.5 by shaking at 200 r/min for 30 min and the crude enzyme extract was
salted out with 80% saturated ammonium sulfate, dialyzed for 24 h, and chromatrographed on a Sephadex G-100 column. As a
result, two protein peaks were obtained as determined by UV spectrophotometry. One of these was found to be enzymatically
active. The pooled activity peak was highly concentrated using polyethylene glycol before being analyzed for purity by SDSPAGE.
It turned out that the purified enzyme displayed a single protein band with a molecular weight of 17.2 kD. Its specific
activity was 225.02 U/mg, which was 3.48 times more active than the crude enzyme. The optimum temperature and pH for the
enzyme activity were 40 ℃ and 6.0, respectively. The enzyme appeared to be stable at temperatures between 40 and 50 ℃ and
in the pH range of 4.0–7.0, respectively. Both Fe3 + and Al3 + had obvious inhibitory effects on the enzyme. In contrast, Fe2 + could
obviously activate the enzyme, but other metal ions had a little impact.

Aspartokinase (AK), a crucial enzyme used in the industrial production of amino acids, is a rate-limiting enzymein the biosynthesis of amino acids of the aspartate family, in which AK is strictly regulated by the feedback of these aminoacids. This study aimed to relieve the metabolic regulation and to create genetically engineered strains that have a highproduction of those amino acids. By using the substrate docking and virtual screening, we found the highly conservedmutation sites of Gly (G) 277 which were bound with Thr501 inhibitory site by hydrogen bonds. The results showed that theoptimal pH, temperature and half-life of the mutant enzyme were 8.5, 30℃ and 2.3 h, respectively. Steady-state kinetic studyshowed that the positive synergistic effect was reduced, and tended to become a Michaelis enzyme. The parameters S0.5, nH,specific activity and Vmax were 7.05 mmol/L, 1.24, 964.3 U/mg and 32.143 U/(mg·min), respectively. Ni2+ showed significantactivation effect at low concentrations. The AK enzyme activity was activated when glycerol, isopropanol or dimethylsulfoxide was present at a level of 1% by volume, suggesting the resistance of the mutant enzyme to these organic solvents.Lysine and methionine at low concentrations were also able to activate the enzyme activity.

The β-CGTase gene from Bacillus cereus was cloned in pBV220 plasmid after PCR amplification. The
recombinant plasmid was transformed into E. coli DH5α. After ampicillin-resistance screening and restriction enzyme
digestion analysis, we acquired recombinant E. coli DH5α/pBVcgt. The optimum fermentation conditions in shaking flask
were acquired as follows: OD600 nm = 1.0, initial culture temperature 30 ℃, initial medium pH 8.0, and gradient-temperature
induction at 39 ℃ for 0.5 h followed by 40 ℃ for 0.5 h, 41 ℃ for 1 h and 42 ℃ for 2 h. The activity of β-CGTase under
these fermentation conditions was increased from 445 to 956 U/mL, representing a 2.15-fold increase compared to that
obtained before optimization. Cloning and expression of the β-CGTase gene showed that this enzyme could be expressed
highly in E. coli expression system. Therefore, this study proves the possibility of protein engineering of β-CGTase for largescale
production of β-CD.

A bacterial strain named N-02 capable of degrading cypermethrin was isolated from long-term cypermethrin
contaminated orchard soil by using enrichment culture. Based on the morphology, physio-biochemical characteristics, and
16S rDNA sequence analysis, strain N-02 was identified as Aeromonas punctata. The degradation rate of cypermethrin was
62.31% when the strain were cultured at 35 ℃ for 96 h in LB medium containing 20 mg/L cypermethrin at pH 7.5. A wide
degradation spectrum of pyrethroid by strain N-02 was observed, and the degradation rates of β-cypermethrin, deltamethrin
and fluoride cypermethrin after 96 h were 40.17%, 33.26% and 30.45%, respectively.

In this study, Aspergillus niger and Rhizopus isolated from Pu-erh tea and Eurotium cristatum isolated from
Fuzhuan tea were used for the fermentation of aqueous infusions of the sun-dried green tea as the raw material for Pu-erh
tea, respectively. Results showed that the content of tea polyphenols was significantly decreased with increasing
fermentation time. Aspergillus niger and Eurotium cristatum reduced the total flavonoid content by 72% and 31.76%,
respectively. On the contrary, Rhizopus increased the total flavonoid content by 94.92%. The contents of epiglloctechin
(EGC), epiglloctechingllte (EGCG), epicatechin (EC), epictechingllte (ECG) were significantly lowered, while catechin (C)
and gallic acid (GA) showed different variation patterns under the influence of different microbes. Theaflavins increased
firstly and then decreased by Aspergillus niger and Rhizopus, while Eurotium cristatum had the opposite effect. Thearubigins
content increased during the fermentation process. Theabrownins were increased significantly by Aspergillus niger and
Eurotium cristatum.

Electrophoresis-purity peroxidase was extracted from fresh cucumber and purified through homogenization,
extraction, ammonium sulfate precipitation, CM-Sepharose and Superdex-200 chromatography. The specific activity,
recovery and purification fold of the peroxidase were 64 177.67 U/mg, 9.58% and 61.93, respectively. Molecular mass of
this purified enzyme was 40.21 kD as determined by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE),
while native gel filtration confirmed a monomer form of 41.15 kD. Besides, the peroxidase, whose optimum temperature
and pH were 60 ℃ and 6, respectively, was comparatively stable in the temperature range of 25-45 ℃ and pH range of 5-9.
The purified peroxidase showed Km value of 53.79 mmol/L under definite conditions. In addition, its activity was scarcely
affected by potassium thiocyanate (KSCN). The peroxidase was found to be activated by urea, K+, Mn2+, Ca2+, Mg2+, Ba2+
and Cu2+ by 12%, 27%, 13%, 28%, 39%, 99% and 248% at 50 mmol/L, respectively. However, the peroxidase activity was
significantly inhibited by SDS, ascorbic acid and oxalic acid. Moreover, Zn2+, methanol, ethanol and isopropanol caused
partial inhibitory effects on the peroxidase.

In this paper, Lactobacillus plantarum, Staphylococcus xylosus and Debaryomyces hansenii were separately
inoculated into rabbit meat. Dried meat slice was prepared after fermentation and drying. The effect of these three strains on
changes in free fatty acids in dried rabbit meat slice was investigated. Total free fatty acid content in fermented rabbit meat
was higher than in the non-fermented one, and followed the decreasing order in three starter culture groups: Staphylococcus
xylosus ＞ Dabaryomyces hansenii ＞ Lactobacillus plantarum. This finding implies that addition of three starter cultures
facilitates fat decomposition in dried rabbit slice in this decreasing order to generate free fatty acids, resulting in increased or
decreased contents of fatty acids. The contents of total free fatty acids and individual fatty acids were higher in rabbit meat
fermented with a mixture of Lactobacillus plantarum, Staphylococcus xylosus and Debaryomyces hansenii at a mass ratio of
1:4:1 than in single-strain fermented and non-fermented rabbit meat, suggesting that mixed-strain fermentation has a stronger
ability to decompose fats into free fatty acids.

In this paper, lyophilized crude exopolysaccharides (EPS) were isolated by ethanol precipitation, deproteination
and dialysis from the cell-free culture supernatant of Bacillus amyloliquefaciens LPL061, demonstrated to be able to produce
high amounts of EPS, and fractionated into two peaks by anion exchange chromatography on DEAE-Sepharose fast flow
column, named as EPS1 and EPS2. The high yield and favorable proportion of EPS1 and EPS2 were obtained in optimized
medium (pH 7.0) containing 22 g/L sucrose and 18.4 g/L yeast extract when B. amyloliquefaciens LPL061 was cultivated
at 28 ℃ at 220 r/min for 24 h. The specific primers of EPS A, EPS B, EPS C, EPS E and EPS G were designed according
to the conservative gene sequences of B. amyloliquefaciens DSM 7 from GenBank (accession number: NC_014551.1). The
bioinformatic alignment and analysis from GeneBank database searching showed that the 5 genes had high homology with
the EPS biosynthetic genes of Bacillus amyloliquefaciens reported in NCBI, respectively. We acquired 5 gene sequences
such as repeat unit transporter (Wzx). Functional prediction analysis of open reading frames indicated that these 5 genes
were involved mainly in polysaccharide chain length determination, polymerization and export.

Screening of five plant hormones was carried out to find out those that can effectively enhance natamycin
production in shake-flask culture by Streptomyces natalensis upon addition to the medium. A mathematical model was built
using Box-Behnken experimental model and used to determine the optimal concentrations of selected plant hormones in the
medium. The results showed that indole-3-acetic acid, gibberellin and 6-benzyl amino purine effectively increased natamycin
production. At optimized concentrations of 5.5, 14.8 and 20.5 mg/L for these plant hormones, respectively, the yield of
natamycin was 1.805 g/L, which was 1.63 times higher than that of the control group.

This paper reports on the effect of different Lactobacillus strains on the quality of reduced-fat Mozzarella cheese(RFMC). A new process for the preparation of “no-brine” Mozzarella cheese, which was determined to contain 9.85% fatwas used in this experiment. Soluble nitrogen, texture properties, meltability and sensory analysis were measured. Resultsshowed that the texture properties, meltability and flavor of low-fat cheese were worse than those of full-fat cheese, butRFMC made with a mixed starter culture consisting of Streptococcus salivarius subsp. thermophilus (ST), Lactobacillusdelbrueckil subsp. bulgaricus (LB) and Lactobacillus casei subsp. casei (LC) was close to the full-fat cheese. Compared withthe conventional starter culture (ST + LB), the combination of ST, LB and LC improved significantly the quality defects ofundesired hardness, low meltability and poor flavor.

The objective of this work was to assay the influence of different fermentation types (yeast fermentation and lactic
acid fermentation) on antioxidant activity and total polyphenol content in selected cereals. After fermented by Lactobacillus
delbrueckii, Saccharomyces cerevisiae or nothing, the cereals were extracted by ethanol. The content of total polyphenols
in extracts was determined by the Folin-Ciocalteu method, and the antioxidant activity was measured by 1,1-diphenyl-2-
picrylhydrazyl (DPPH) radical scavenging assay, ferric reducing-antioxidant power (FRAP) method and thiobarbituric acid
(TBA) test. This study indicated that four cereals used widely for human consumption exhibited significant levels of free
radical scavenging activity, ferric-reducing power, inhibitory activity against lipid peroxidation and total polyphenol content.
These factors suggested that cereal-based foods alone could contain important dietary antioxidants, but further research is
needed to determine whether or not these dietary antioxidants could be beneficial to human health. The total polyphenol
content (TPC) increased upon fermentation. The presence of these microorganisms was more or less important for enhanced
levels of antioxidant activity. Thus fermentation offers a tool to further increase the bioactive potential of cereal products.
In conclusion, it seems advantageous to select microorganism starter culture for the fermentation of cereals based on their
positive correlation with total antioxidant capacity.

Dynamic changes in the numbers of six microbial populations at different stages of natural fermentation of
Chinese leaf mustard (Brassica juncea coss) were investigated by microbial culture methods. The results showed that the
fermentation process of Chinese leaf mustard included three stages: 1) the fermented juice was at a pH greater than 5.0,
the numbers of total bacteria, Enterobacteriaceae and yeast were increased and subsequently decreased, and the dominant
bacterium was Lactobacillus, reaching 106 CFU/g; 2) the pH of fermented juice was reduced to below 5.0, the numbers of
total bacteria, Enterobacteriaceae and yeast were fluctuated within orders of magnitude of 105, 104 and 105, respectively,
and Lactococcus became the dominant bacterium at an order of magnitude of 106, compared to 105 for Lactobacillus;
3) the pH of fermented juice was further reduced to smaller than 4.0, the numbers of total bacteria and yeast began to
significantly decline, the growth of Enterobacteriaceae was almost inhibited, and Lactococcus remained dominant at a
level of 104, whereas acetic acid bacteria were always at very low levels. Artificial fermentation with a composite starter
culture consisting of Lactobacillus and Lactococcus at appropriately low levels of initial pH may be an alternative to natural
fermentation.

In this paper, the broad-host vector pBB1MCS-5 was used to construct an expression vector for flippase
recombination enzyme (FLP). The expression vector was transformed into Gluconobacter suboxydans, and the positive
transformants were screened. The results of validation using a two-step RT-PCR method showed that flp was transcribed and
expressed in the host cell. The pBBR1MCS-psldh-flp recombinant plasmid was transformed into tetracyclic-resistant JGDH－
mutant strains, and PCR verification showed that the sites with FTR resistance marker had been effectively removed.
Recombination FLP expression in Gluconobacter suboxydans provides a method that circularly uses the selectable marker
gene to knock out or replace multiple locus genes.

Objective: Casein glycomacropeptide (CGMP) is a kind of peptide containing 64 amino acid residues, which has
many physiological functions and unique nutritional properties. This study aimed to explore its effects on peripheral blood
lymphocyte subsets in mice. Methods: After being by gavage given different doses of CGMP (30, 60, and 120 μg/d), healthy
mice were tested for the changes of the peripheral blood lymphocyte by flow cytometry. Results: In the short-term gavage
experiment, CGMP resulted in a significant decrease in the proportion of CD3+, and after 12 h, it recovered to the level
before oral administration; CGMP at 30 and 120 μg/d resulted in a significant decrease in the proportions of CD3+CD4+
lymphocytes and CD3+CD8+ lymphocytes in peripheral blood after 4 h, while CGMP at 60 μg/d resulted in no significant
change. In the long-term gavage experiment, CGMP resulted in a significant increase in CD3+ lymphocytes and CD3+CD4+
lymphocytes in peripheral blood at days 2 and 4 (P ＜ 0.05). Compared with the control group, CGMP at 120 μg/d resulted
in a significant increase in CD3+CD8+ lymphocytes in peripheral blood (P ＜ 0.05), but at 30 μg/d caused no significant
increase (P ＞ 0.05). Moreover, at day 2, CGMP at the two dosages resulted in a significant increase in CD3+CD4+/
CD3+CD8+ in peripheral blood (P ＜ 0.05). Conclusion: CGMP can cause peripheral blood lymphocyte subsets to change
in mice, and regulate the balance of T lymphocyte subsets in peripheral blood. Therefore, CGMP can be used as a functional
food to relieve the imbalance of T lymphocyte in peripheral blood.

Objective: To investigate the chemical components of eri silkworm pupa that may influence its safety for
consumption. Methods: Chemical analysis was carried out on eri silkworm pupa by atomic fluorescence spectrometry and
titration method. Results: The contents of total arsenic, lead, and cadmium in eri silkworm pupa were (1.99 ± 0.84) mg/kg,
(0.14 ± 0.03) mg/kg, and (0.54 ± 0.14) μg/kg, respectively, and mercury was not detectable; the cassava cyanide content
in eri silkworm pupa was (0.33 ± 0.07) mg/kg for dry sample. After boiling, steaming, frying and microwave, the clearance
rate of cyanide was 100%, 78.83%, 26.78%, and 39.37%, respectively. The total volatile basic nitrogen (TVB-N) value of
eri silkworm pupa was (71.62 ± 5.32) mg/100 g. Conclusion: The contents of lead, cadmium, mercury and cyanide in eri
silkworm pupa are far lower than statutory limits, but the speciation of arsenic, freshness evaluation index and limits of
hazardous substances for eri silkworm pupa remain to be further investigated.

The major nutrients in the sediment of Shanxi aged vinegar such as moisture, protein, fat, starch, reducing sugar,
total acid and the functional ingredients such as polyphenols, flavonoids, and tetramethylpyrazine were analyzed as described
in the national standard and the literature. Meanwhile, the contents of 17 common amino acids were analyzed by automatic
analyzer. The results showed that the sediment of Shanxi aged vinegar contained abundant nutrients, such as 14.96%
protein. A full range of amino acids were detected including seven essential ones, with a rational blending. Moreover,
the ratio of essential to total amino acids was 22.12%-28.28%, which was close to 35.38% as recommended in the
WHO/FAO requirement pattern, and the ratio of flavor amino acids was higher more than 50%. In addition, abundant
polyphenols and flavonoids were present in the sediment of Shanxi aged vinegar, showing maximum levels of 10.44 and
14.73 mg/g, respectively, suggesting its development and utilization value.

The cytotoxicity of four types of flavonoid monomers, namely chlorogenic acid, ferulic acid, orientin and
isoorientin on Chinese hamster ovary (CHO) cells was detected and compared by CCK-8 test and the IC50 values were
calculated by Exact Probability. The mitochondrial membrane potential, the production of ATP and the release of cytochrome
C were used as the parameters to indicate early cellular damage. The results showed that IC50 of chlorogenic acid, ferulic
acid, orientin and isoorientin was 2 726.11, 1 680.28, 1 889.15 and 2 358.56 μmol/L, respectively. At experimental doses
of IC50, 1/2 IC50, 1/4 IC50, and 1/8 IC50 for these four monomers, the change of mitochondrial membrane potential was in
a dose-dependent manner. Meanwhile, ferulic acid resulted in the largest decease in mitochondrial membrane potential,
followed by chlorogenic acid, orientin and isoorientin. The production of ATP was negatively correlated with the dose of
flavonoids, which was inhibited by ferulic acid, orientin, chlorogenic acid and isoorientin in this decreasing order. In the case
of cytochrome C release, the decreasing order was ferulic acid, orientin, isoorientin and chlorogenic acid. In summary, all
the four flavonoids can result in mitochondrial damage at higher or lower levels. Ferulic acid has the highest mitochondrial
toxicity, followed by orientin, isoorientin and chlorogenic acid. The change of mitochondrial function may be considered as
an index of early cellular damage.

Objective: To explore the effect of RS4-type resistant starch on the lipid metabolism-related enzymes and mRNA
expression in Schizothorax prenanti Tchang. Methods: Schizothorax prenanti Tchang of approximately 75 g body weight
were randomly divided into five groups. After 60 days of feeding, the activities of lipoprotein lipase (LPL) and hepatic lipase
(HL) and free fatty acid (FFA) content were determined by copper reagent method. The mRNA expression levels of PPARγ
and PGC-1α in muscle and liver were determined by RT-PCR. Results: RS4-type resistant starch at a dosage of 7% or more
could significantly improve the activities of liver LPL and HL in Schizothorax prenanti Tchang, increase free fatty acid
content in the serum and liver (P ＜ 0.05); while, RS4-type resistant starch at a dosage of 3.5% had no effect on the activities
of LPL and HL or free fatty acid content (P ＞ 0.05). In addition, the mRNA expression levels of muscle and liver PPARγ
and PGC-1α in the groups administered with RS4-type resistant starch at dosages of 7% and 14% were significantly higher than
those in the control group (P ＜ 0.05). Conclusion: Dietary supplementation of RS4-type resistant starch at an appropriate amount
could increase the expression of lipid metabolism-related genes in muscle and liver, improve the activities of lipid metabolismrelated
enzymes, and promote the breakdown of triglycerides in Schizothorax prenanti Tchang.

Objective: This study aimed to investigate the effect of different doses and durations of administration of
capsaicinoids on intestinal health in rats. Methods: A total of 96 Sprague-Dawley (SD) rats were stochastically divided into
three batches with 32 in each batch, each of which was further randomly divided into four groups by body weight with 8
in each group. Under normal feeding conditions, these four groups of rats were administered daily with capsaicinoids at
doses of 0 (CON), 4 (low dose, LD), 8 (moderate dose, MD), and 12 mg/(kg·d) (high dose, HD) in soybean oil solution,
respectively. Food intake was recorded daily. After being fed for 4, 8 and 12 weeks, the rats were executed and their
cecum samples were collected for the determination of cecal contents, cecal wall, free ammonia, pH, short chain fatty acids
(SCFA) and microorganisms to evaluate the intestinal health status. Results: After being fed for 4 weeks, the number of
bifidobacteria in all three dose groups was increased significantly whereas the number of Escherichia coli (E. coli) in the
LD group was significantly decreased. After feeding for 8 weeks, body weight was significantly decreased and lactic acid
bacteria were significantly increased in these dose groups, the cecal area was significantly decreased in the MD and HD
groups, and the number of anaerobes was significantly increased but the number of E. coli was significantly decreased in the
HD group. After being fed for 12 weeks, the body weight and cecal area were significantly decreased and pH was increased
significantly, the concentrations of acetic acid and propionic acid were significantly decreased. Anaerobic bacteria and
enterococci were significantly increased in the three dose groups, and lactic acid bacteria were significantly decreased in both
MD and HD groups. Conclusion: Short-term administration of capsaicinoids can improve the intestinal health but long-term
administration will cause serious damage to the intestinal health.

Rats were fed on a basal diet supplemented different levels of high-amylose corn starch (Hylon Ⅶ) to explore the
effect of resistant starch on hydrochloric acid/ethanol-induced gastric lesions in rats using ELISA and reverse transcription-
PCR (RT-PCR). The results showed that 10% RS2, 15% RS2 and 20% RS2 groups could reduce serum IL-6 and TNF-α
levels and gastric lesion area, and significantly increase the inhibition rate of gastric lesions when compared with the stomach
injury control group. In addition, these three concentrations of RS2 could decrease the secretion of gastric juice, and increase
gastric pH. These results suggest that RS2 at the three concentration levels has a significant preventive effect on hydrochloric
acid/ethanol-induced gastric lesions in rats and 20% RS2 is the most effective level.

Objective: To explore the hypoglycemic effect of total flavonoids from Potentilla kleiniana Wight et Arn. (TFP)
in vitro and in vivo. Methods: TFP was purified by cyclic ultrasonic extraction and D-101 macroporous resin adsorption.
in vitro tests were carried out to assess the inhibitory effect on α-glucosidase and α-amylase and oxygen radical absorption
capacity (ORAC) of TFP. The in vivo antihyperglycemic effect was investigated by administration of streptozotocininduced
diabetic mouse model at 100, 200 and 400 mg/(kg·d) body weight for 4 consecutive weeks. The venous blood
glucose was measured at the end of each week. After four weeks, the insulin level in orbital blood serum was measured and
all the animals were sacrificed for the determination of liver glycogen and pyruvate kinase (PK). Results: The inhibitory
activity of TFP on α-glucosidase was strong in a dose-dependent manner, while the inhibitory activity on α-amylase was
not strong. TFP had a strong ORAC activity. It exhibited a good hypoglycemic effect in diabetic mice at each dose and this effect
was particularly noticeable at 400 mg/(kg·d) body weight. The serum insulin level was significantly increased and the secretion
of pyruvate kinase was greatly enhanced, thus contributing to glycogen synthesis and increasing glycogen content after treatment.
Conclusion: Potentilla kleiniana Wight et Arn. is a natural herb with potential hypoglycemic and antioxidant activities.

A crude polysaccharide fraction from Caulerpa racemosa (CRP) was obtained through hot water extraction
coupled with enzymatic proteolysis, deproteinization by Sevag method and dialysis. Ultraviolet spectroscopy showed CRP
to contain a little amount of protein. Infrared spectroscopy revealed that CRP had characteristic polysaccharide absorption
peaks and was an acidic polysaccharide containing sulfate groups. The polysaccharide exhibited an antitumor activity against
HeLa, K562 and CNE-2z cells, with maximum inhibitory rates of 61.7%, 85.9% and 90.3%, respectively, as determined
by MTT assay. This antitumor effect was positively dependent on both exposure time in the range of 24 to 72 h and
concentration in the range of 0.062 5 to 4 mg/mL.

Objective: The effects of xylobiose on blood fat, blood sugar and fat accumulation of diet-induced obese rats were
studied. Methods: Totally 62 male SD rats were chosen in this study, in which 10 rats in the control group received normal
feed, and 44 rats in the model group were randomized into low-dose xylobiose group (200 mg/(kg·d)), high-dose xylobiose
group (400 mg/(kg·d)) and positive control group (sibutramine hydrochloride with 4 mg/(kg·d)) and model control group
with 11 animals each, all of which received high sugar and high fat diet for 80 continuous days. Serum and body indexes
were tested on the 20th, 40th, 60th and 80th day. Results: The body weights of rats in the administration groups were decreased
compared with the model group (P ＜ 0.01); on the 60th and 80th days, blood sugar values were insignificantly different
from those of the control group, but lower than those of the model control group significantly (P ＜0.01). TG and LDL-C
levels decreased in all the administration groups compared with the model control group (P ＜0.01), but without effects
on LC or HDL-C. The Lee’s indexes of sacrificed rats in the administration groups were significantly different compared
with the model group after feeding for 80 days, as well as the ratio of wet weight of fat pad to body fat which had doseeffect
relationship. Conclusion: Xylobiose can reduce the blood sugar and blood fat and inhibit the fat accumulation of dietinduced
obese rats.

The purpose of this study was to investigate the hypoglycemic activity of polysaccharides isolated from mulberry
(MBPs) on streptozotocin-induced diabetes in rats and their antioxidant activity in vitro. Their scavenging activities for
hydroxyl and superoxide anion radicals in vitro were determined. The results showed that the EC50 values of MBPs for
hydroxyl and superoxide anion radical scavenging were 0.17 and 0.54 mg/mL, respectively. MBPs had a significant
improvement on blood glucose levels, serum lipid parameters (triglyceride, total cholesterol, low density lipoproteincholesterol
(LDL-C), high density lipoprotein-cholesterol (HDL-C)), lipid peroxidation (malondiadehyde content) and serum
antioxidant status (glutathione-peroxidase (GSH-Px), superoxide dismutase (SOD), total antioxidant capacity (T-AOC)) in
diabetic rats. This study may provide experimental evidence for the development of antihyperglycemic agent from mulberry
polysaccharides.

Objective: To explore the laxative effect of Prinsepia utilis tea (PUT) infusion on constipated mice. Methods:
Male Kunming mice were randomly divided into control group, model control group, positive control group and low,
medium- and high-dose treatment groups which were administered with PUT infusion at 1, 2 and 6 g/(kg·d)) for 7 days,
respectively. The mice from both the blank control and model control groups were administered with distilled water at a
volume of 0.3 mL/20 g for 7 days, while those from the positive control group were administered with Marenwan at a dose
of 0.9 g/(kg·d) for 7 days. After the administration period, the time of the first black feces excretion and the number of
feces granules within 5 h were recorded. Fecal water content and ink propelling rates were measured. Results: All the tested
parameters differed significantly between each dose of PUT infusion and either the model group or the positive control
group. PUT could markedly shorten the time of the first black feces excretion, increase the number of feces granules within 5 h.
In addition, water content of mouse feces and ink propelling rates also revealed a significant increase. Conclusion: Prinsepia
utilis tea has an obvious laxative effect.

In order to explore the composition and taste contribution of free amino acids (FAAs) as taste-active components
in Procambarus clarkii, the meat and heads of wild and cultured crayfish were determined for FAAs. The results showed
that arginine (Arg) made the greatest contribution to the flavor of crayfish meat, which represented 43.7%–48.6% of the
total FAAs. Arg resulted in a far higher taste activity value (TAV) in the range of 4.18 to 6.77 than other FAAs, followed
by alanine (Ala) and histidine (His), varing between 1 and 2. Not only did Arg increase the degree of freshness, but it added
to the flavor complexity of crayfish meat. However, lysine (Lys), Arg and glutamate (Glu) made the greater contributions to
the flavor of crayfish heads, resulting in TAVs in the range of 1.68–2.61. Significant differences in the composition and taste
contribution of main FAAs were observed between crayfish meat and head, as well as between wild and cultured crayfish.

Food packaging plays an important role in guaranteeing food safety and maintaining food quality. As such
antimicrobial food packaging has gained tremendous attention in recent years. Nano zinc oxide is a common inorganic
antibacterial material, and has obvious antimicrobial effect on bacteria like Escherichia coil and Staphylococcus
aureus as well as fungi. In this paper, we provide a comparison of the currently available types of antimicrobial food
packaging and a systematic overview of the antimicrobial mechanisms of nano zinc oxide and its applications in
antimicrobial food packaging. At the same time, the disadvantages and future prospects of nano zinc oxide packaging
technology are also analyzed.

Foodborne pathogenic bacteria are one of the major factors that influences food safety. Pathogens in limited
numbers are not easy to directly detect with high sensitivity and specificity in food matrices via routine analytical methods.
Magnetic nanomaterials with biological modification and functionalization can specifically recognize foodborne pathogenic
bacteria in food samples. Target bacteria can be separated selectively with rapidity and high specificity by a magnetic field,
which realizes the specific separation and enrichment of low numbers of pathogens in food samples, providing enriched
pathogens with higher purity and quantity for further study. This paper reviews recent progress in applying magnetic
nanomaterials for the separation and enrichment of foodborne pathogens.

Mycotoxins are a group of important risk factors of food safety. Simultaneous extraction of mycotoxins from
complex sample matrices is a prerequisite to establish a high-throughput analytical method which in turn will provide
useful test data for reducing the human health risks posed by mycotoxin exposure. QuEChERS, an acronym for Quick,
Easy, Cheap, Effective, Rugged, and Safe, is a commonly used sample preparation technique. In this paper, the principle
of QuEChERS technique and its applications in mycotoxin analysis are reviewed. The advantages and disadvantages of
different extraction solvents and sorbents in QuEChERS are discussed on the basis of the matrix effects and the chemical
and physical characteristics of mycotoxins. Finally, some improvements and future trends in the application of QuEChERS
technique for mycotoxin analysis are proposed.

Aroma is one of the most important parameters to indicate the character and quality of Pu-erh tea, and one of the
most important factors in capturing and developing consumer loyalty and determining its price. Pu-erh tea aroma is very
complex, but as far as we know, very few aroma active compounds have been identified from it. This paper reviews the
aroma analysis methods and aroma active compounds in Pu-erh tea. Some problems existing in the current research and
future research focuses are discussed.

As a traditional Chinese medicine and a common tuber crop, yam contains many nutritional and health-protective
substances, including starch, polysaccharides, phenolic compounds and proteins. Approximately 80% of the total soluble
proteins in yam tuber are dioscorins. In this paper, we review the recent progress in research on the extraction of dioscorins
from yam and the characteristics and multiple biological activities of these storage proteins, aiming to provide references for
further development and utilization of dioscorins from yam tubers.

As a kind of safe and economical novel inhibitor of ethylene receptors, structural analogues of 1-substituted
cyclopropene can effectively inhibit the response of plants to endogenous or exogenous ethylene by binding irreversibly
to ethylene receptors and in turn extend the shelf life of harvested fruits, which exhibits a great potential for horticultural
applications. This article reviews the most important aspects of cyclopropenes (CPs) involved in possible mechanisms to
counteract ethylene action, factors that affect the counteractive effects, and the influence of CPs on postharvest physiology
and fruit quality. Future prospects for the application of CPs are discussed as well. We hope that this review could provide
useful references for developing and applying potent ethylene inhibitors in future agricultural practice.

Lactic acid bacteria are acknowledged as one kind of food-grade probiotics, and play an important role in medical
science, food science and many other fields of life science. Extracellular polysaccharide as the extracellular secretion of
lactic acid bacteria is closely related to its biological characteristics. This article reviews the immune regulation mechanism,
physical and chemical properties, and molecular structure of extracellular polysaccharides from lactic acid bacteria, and
summarizes their gastrointestinal and immune regulatory effects. We expect that this study will provide the theoretical basis
for researching and applying exopolysaccharides from lactic acid bacteria.

Vacuum cooling is a clean and rapid technology for cooling the porous and moist foods, and has been widely
applied to vegetables, fruits, bakery food, viscous foods, fishery products, minced meat and cut flowers. However, it has a
number of inherent limitations (e.g. high weight loss and big initial cost) compared to traditional cooling methods such as
air-blast cooling, hydrocooling and so on, which have not yet been solved thoroughly. With the rapid development of the
modern society, higher standards related to food safety are required by consumers. The role played by the vacuum cooling
technology in the food safety field is becoming more and more important, because it is the best alternative method for
rapid cooling hot food. With the aim of promoting further study on vacuum cooling, this paper reviews recently published
literature regarding this technology and puts forward some suggestions.

Plant essential oils (EOs) have strong inhibitory effects on postharvest pathogens of fruits and vegetables. The
underlying mechanism of action has become a hot topic among researchers. This paper offers a comprehensive review of
the literature on the inhibitory activity and mechanism of action of EOs against microorganisms in fruits and vegetables.
EOs are highly effective against common microorganisms in fruits and vegetables, mainly by damaging the cell membrane
and wall as well as DNA to alter gene expression, cellular respiration and energy metabolism and eventually kill the cells.
Furthermore, some problems existing in recent research in this regard are discussed. We expect that this review will provide
references for the research and application of EOs.

Membrane separation technology is a new and highly efficient separation and concentration technology, and its
application in the food industry is becoming increasingly mature. In this paper, we summarize the mechanisms, types and
characteristics of membrane separation technology, and put our emphasis on reviewing its recent applications in drinking
water, dairy products, fruit and vegetable juice, beverage, brewing fermentation, cereals, oils, aquatic, livestock and poultry
products and natural food ingredients processing as well as in some other aspects such as comprehensive utilization of food
processing wastes. Some problems and corresponding solutions in its current application in the food industry are discussed.
Meanwhile, future development trends are analyzed.

Hurdle technology is a combination of multiple techniques which is intended to maximize the storage life of foods
by inhibiting fat oxidation and the growth of harmful microorganisms through multiple mechanisms during food processing
and storage. The purpose of this article is to review the latest advances in the application of hurdle technology as well as new
antibacterial packaging and cold sterilization for the processing and storage of aquatic products. Moreover, future trends in
the development and application of hurdle technology in aquatic products are also proposed.

This paper describes recent advances in the development of methods for preserving kiwifruit. We elucidate the
main current problems regarding kiwifruit storage such as chilling injury, decay and soft rotting and kiwifruit preservation
approaches including physical, chemical and biological methods, and discuss future trends in the development of kiwifruit
preservation methods, aiming at providing evidence for extending the storage life of kiwifruit and reducing the incidence of
decay during storage.

A series of physical, chemical and microbiological postmortem changes of fish muscle may occur during lowtemperature
storage. Studies have shown that postmortem energy metabolism and changes of texture in fish muscle are
related to endogenous hydrolytic enzymes in the muscle. In this paper, we review the structural characteristics, separation,
purification and activity assays of four types of muscle enzymes (i.e. ATPase and lactate dehydrogenase, associated with
energy metabolism; and calpain and lysosomal cathepsin, associated with texture) This review is expected to provide useful
guidelines for establishing an enzymatical method for postmortem energy metabolism and quality control of fish.

In recent years, food safety issues have increasingly become the focus of people’s concern, especially the
occurrence of adulterated meat products. Reliable technical supports are necessarily provided in a simple and rapid manner
for strict surveillance of meat products in the market. This paper provides an overview of the current advances in commonly
used techniques for identification of meat products, with emphasis on reviewing polymerase chain reaction (PCR), which has
developed into a practical approach due to its high sensitivity and specificity, simplicity and time saving.