One Enterococcus durans strain designated 41D was isolated from fermented cheese products. The strain
produced bacteriocin that can inhibit the growth of Listeria monocytogenes. In this study, a pH absorption method was used
to separate and purify the bacteriocin with a yield of about 45.7%. Further investigation suggested that when the bacteriocin
was added into milk samples at a final concentration of 256 AU/mL, its antibacterial activity was not affected by different
treatments including high-temperature sterilization and pasteurization during the experiment period. When applied in milk,
the bacteriocin could effectively inhibit the growth of Listeria monocytogenes. These results have provided the basis for the
development of new natural food preservatives using this bacteriocin.

Sodium alginate (AL) and chitosan (CH) were coated onto liposome through layer by layer self-assembly
technique. The physicochemical and morphological characteristics and in vitro digestive stability of AL-CH-L were observed.
The results showed that 0.6% CH and 0.5% AL were the best choice to prepare AL-CH-L. Thus, the AL-CH-L revealed a
size of (330.6 ± 37.3) nm with a centralized distribution and a zeta potential of (－15.8 ± 0.7) mV, and a polymer film was
successfully coated on the surface of liposome as observed under a transmittance electron microscope (TEM). Meanwhile,
an obvious core-shell structure was observed. The in vitro digestion experiment carried out using the fluorescence marker
calcein showed better digestive stability of AL-CH-L when compared with common nanoliposomes.

By taking into account existing problems such as the neglect of matrix effect and the lack of statistical basis for
the judgments of Scoville heat unit (SHU) method, which is commonly used to determine the pungency degree of hot pepper,
an improved SHU method was developed to evaluate the pungency intensity of Zanthoxylum bungeanum in this paper. The
new SHU method used the paired comparison and increased the number of assessors in sensory panel or evaluation sessions.
By applying the new method, the pungency intensity of Zanthoxylum bungeanum was evaluated and graded. Meanwhile, the
amide content of Zanthoxylum bungeanum was determined by using UV spectrophotometry. The results showed that there
existed a relative consistency between the pungency intensity of Zanthoxylum bungeanum and its amide content. However,
some varieties of Zanthoxylum bungeanum with similar or lower amide content could have stronger pungency intensity, and
the opposite results were observed for those with higher, suggesting that the pungency intensity of Zanthoxylum bungeanum
is correlated with not only total amide content but also the compositions and structures of amide compounds. The modified
SHU method is of great theoretical and practical significance for the research of pungency intensity evaluation and quality
control of Zanthoxylum bungeanum and the development of its related products.

The isothermal crystallization and melting behavior of palm oil and its mixtures with sorbitan trioleate (Span 85)
were tested using differential scanning calorimetry. The equilibrium melting temperature was calculated by Hoffman-Weeks
method. The parameters associated with the crystallization kinetics were obtained by using the Avrami equation to simulate
the isothermal crystallization process of samples. DSC curves showed that the additive could reduce the crystallization rate
and nucleation rate. The temperature data obtained by Hoffman-Weeks method and the Avrami equation had a good linear
relationship, indicating that the Avrami model could be applied to simulate the crystallization process of palm oil although
there was a deviation in the late crystallization. The Avrami exponent n obtained by fitting the data is between 2.37 and 2.77,
which showed the simultaneous occurrence of two-and three-dimensional crystal growth. Moreover, the crystallization rate k
and the half-crystallization time t1/2 were smaller in the presence of Span 85.

The effect of separating the uncertainty from variability was studied in the quantitative exposure assessment of
Aeromonas spp. in chilled pork, and deterministic and probability estimate were respectively applied for Aeromonas spp.
growth in chilled pork from retail, transportation to home storage. Results indicated that the deterministic method might
underestimate the dietary risk, and probability estimate could be better for fitting the different possible practical conditions.
Meanwhile, the parameter setting of home storage temperature due to normal distribution was provided as one example to
consider 3 scenarios as follows: total uncertainty, half uncertainty and half variability and total variability. It could be found
that the cumulative probability 20.2% was obtained after separating the uncertainty from variability, compared with 22.1%
without the separation. This study, mainly focused on the methodology of exposure assessment, provided a theoretical
reference for the improvement of accuracy and reliability of further quantitative risk assessment.

The effect of mechanical processing and oil addition on the bioaccessibility of β-carotene from carrots was
investigated. β-Carotene concentration was determined by high performance liquid chromatography (HPLC) and the
bioaccessibility of β -carotene from three types of processed carrots (1 mm cubes, 8 mm cubes and grated carrot) was
assessed by in vitro digestion model. The fraction of β-carotene transferred from the food matrix to a supernatant and a
micellar phase was also investigated. The highest bioaccessibility of β-carotene measured in the supernatant and the micellar
phase was observed in grated carrots, followed by 1 mm cubes and 8 mm cubes. The bioaccessibility of β-carotene in
both the supernatant and the micellar phase was greatly enhanced after oil addition and highly correlated with oil content.
Although the above-mentioned ranking of bioaccessibility remained unchanged after oil addition, there was a significant
difference in increment rate among three types of mechanical processed carrots. Compared with no oil addition, the addition
of 10% oil could result in approximately 16-fold and 6-fold increases in β-carotene bioaccessibility of the supernatant and
the micellar phase from grated carrots, approximately 6-fold and 4-fold increases for 1 mm cubes, and 12-fold and 2-fold
increases for 8 mm cubes, respectively.

Objective: To explore the hypoglycemic constituents of ethyl acetate extract of Psidium guajava Linn. leaves.
Methods: The constituents were separated and purified by silica gel and Sephadex LH-20 column chromatography. The
structures were identified on the basis of their physicochemical properties and spectral data. The hypoglycemic activities
of five major flavonoid glycosides were tested in the hypoglycemic model of isolated rat adipocytes. Results: Fourteen
compounds were isolated and identified as hyperoside compound (1), isoquercitrin compound (2), quercetin-3-O-β-Dxylpyranoside
compound (3), avicularin compound (4), guaijaverin compound (5), quercetin 3-O-α-arabinopyranoside-2’’-
gallate compound (6), quercetin compound (7), ethyl gallate compound (8), oleanolic acid compound (9), β-sitosterol compound
(10), isocaryolan-9-one compound (11), (-)-epiglobulol compound (12), t-cadinol compound (13), and muurola-4,10 (14)-dien-
1-ol compound (14), respectively. At the same concentration of 40 μmol/L, avicularin and guaijaverin showed the most
potent hypoglycemic activity among five major flavonoid glycosides with the glucose uptake value at (1.81 ± 0.029) and
(1.74 ± 0.076) mmol/L respectively. Conclusions: Compounds 6, 8, 11 through 14 were isolated from this plant for the first
time and compound 11 was a new natural compound. Avicularin (4) and guaijaverin (5) may be the most potent hypoglycemic
compounds of guava leaves.

The aims of this research were to explore the degree of thermal damage and gelatinization characteristics of wheat
starch as a function of heating temperature and moisture content and to reveal the relationship of the degree of thermal
damage with gelatinization degree and viscosity properties. Total starch, type-A starch and type-B starch extracted from
commercial wheat flour were studied for changes in damaged starch (DS) content, gelatinization degree and starch paste
characteristics after thermal treatment at different temperatures ranging from 30 to 90 ℃ with high and low moisture levels,
respectively. The results showed that there was a significant correlation between thermal damage degree and gelatinization
degree (P ＜ 0.05) which was greatly affected by moisture. At higher moisture contents, increased temperature could result
in greater DS content and gelatinization degree, especially for gelatinization characteristics, while only a small correlation
was observed at low moisture levels. The pasting temperature was slightly increased with increasing heating temperature,
while its viscosity was reduced significantly and the degree of thermal damage exhibited a negative correlation with peak
viscosity (P ＜ 0.05).

This study was designed to explore the effects of freeze-thaw cycles (0, 1, 3, 5 and 7 cycles) on quality
characteristics of pork longissimus muscle (LM). The changes in eating quality, full textural properties, fat oxidation
(thiobarbituric acid-reactive substances, TBARS), and sarcoplasmic protein and total protein contents of repeatedly frozenthawed
pork were analyzed. The results showed that with an increase in the number of freeze-thaw cycles, thawing loss (TL),
pressurized water loss rate (WL) and cooking loss (CL) increased significantly. TL, WL and CL increased to 13.24%, 36.77%
and 31.77%, respectively after the seventh freeze-thaw cycle; L* and b* values increased to 58.46, 13.25, respectively, and
a* value decreased to 11.68. pH and shear force (SF) increased at the initial stage and then decreased. TBARS significantly
increased with increasing number of freeze-thaw cycles. The contents of sarcoplasmic protein and total protein decreased
during freeze-thaw cycles. All these results demonstrated that freeze-thaw cycles decreased the meat quality of pork muscle
significantly and this effect was positively related to the number of freeze-thaw cycles.

The changes in functional properties of soybean protein isolates (SPI) before and after freezing were investigated
to reveal the effect of cryopreservation conditions, namely sample concentration, freezing temperature, freezing time
on functional properties of SPI including water-holding capacity, oil-holding capacity, emulsifying property and texture
property. The results showed that reduced SPI concentration could lead to an initial increase and then a final decrease
in water-holding capacity, oil-holding capacity and emulsifying property. When SPI concentration was 1:12, the waterholding
capacity, oil-holding capacity, emulsion stability, hardness and elasticity achieved maximum levels. When freezing
temperature was －18 ℃, the water-holding capacity, oil-holding capacity, emulsion stability, hardness and elasticity
reached maximum levels; however, when freezing temperature was －20 ℃, the best emulsion stability was observed.
With the prolongation of freezing time, the emulsion stability of SPI gradually decreased, reaching the highest level when
freezing time was 3 days; after 2 days of freezing, the highest water-holding capacity was achieved. Compared with unfrozen
samples, the functional properties of frozen SPI were obviously weakened, indicating poorer water-holding capacity, oilholding
capacity, emulsifying property and texture property.

Propolis is generally made up of 50% plant resins, and its variety depends on plant origins in the location where
honeybees collecte propolis. In this study, it was observed that honeybee workers collected resin from the bud of Populus
canadensis Moench, carried the red resin with their hind legs and then removed the pieces of red resin inside the hive.
Furthermore, the bud resin of Populus canadensis Moench, resinous substance collected from honeybees’ hind legs and
propolis in bee houses were extracted separately with aqueous ethanol solvent for the analysis of polyphenolic components
via high performance liquid chromatography (HPLC). The results suggested that their similarity displayed not only in
physical properties but also chemical components as well as relative content of each component. Thus, the plant origin of
Chinese propolis can be Populus canadensis Moencha, a hybrid variety of Populus nigra L.

The purpose of this work is to compare the physico-chemical properties of collagen extracted from tilapia skin by
different methods, hot water extraction, acid extraction and ultrasonic-assisted enzymatic extraction. The collagens exhibited
distinctive absorption peaks in the wavelength range of 220–232 nm. There was no significant difference in the contents
of hydroxyproline or praline. Gel strength of collagen extracted with hot water was higher than that from other extraction
methods, while intrinsic viscosity of collagen extracted with citric acid was the highest. The denaturalization temperature of
tilapia skin collagen was about 31 ℃ regardless of extraction methods. The isoelectric point (pI 5.9) of collagen extracted
with hot water was lower than that (pI 7) of collagens extracted by other methods.

Soymilk was prepared from seven varieties of soybeans by two different methods, namely filtrating soybean
homogenate before boiling (method 1) and filtrating after boiling raw soymilk with okara (method 2). The total phenols,
total flavonoids, isoflavones and free radical-scavenging capacity were determined by Folin-Ciocalteu colorimetry, NaNO2-
Al(NO3)3-NaOH colorimetry, reversed phase-high performance liquid chromatography (RP-HPLC) and (1,1-diphenyl-2-
picrylhydrazyl，DPPH) free radical scavenging assay, respectively. The results showed that the contents of total phenol
and total flavonoids and free radical-scavenging capacity were significantly different among raw soymilk and cooked
soymilk from both methods (P ＜ 0.05). The second method resulted in higher levels of total flavoniods and total phenols
and stronger DPPH free radical scavenging capacity in soymilk than the first method, but without a significant difference in
isoflavone content (P ＞ 0.05).

In this study, freeze-dried duck egg white protein powder was used to explore the conditions for the gel formation
of duck egg white protein, and texture properties of the formed gel were evaluated by investigating the effect of metal ions
on its hardness and elasticity. The results showed that the optimal conditions for gel formation were found to be 12.0% egg
white protein concentration, pH 8.0, 80 ℃ and 40 min of heating. Both sodium and calcium ions at different concentrations
but not kalium ion at high concentrations had a significant effect in increasing gel elasticity. On the contrary, magnesium,
zinc and ferrous ions all had inhibitory effects at excessive concentrations. Magnesium ion but not kalium ion significantly
increased gel hardness, sodium and calcium ions displayed an initial increasing trend followed by a plateau, whereas zinc
and ferrous ions restrained the increase of gel hardness.

The formation process and quality of egg milk pudding were explored by studying dynamic rheological properties
during the solidification process. The dynamic time scanning was conducted at 75, 80, and 85 ℃, respectively. It was found
that the gelation process was a consecutive first-order reaction; at 75 ℃, the strength and structure of the pudding were the
best. Through the dynamic temperature scanning, the solidification process could be divided into three phases: induction
(65–71.5 ℃), acceleration (71.5–88 ℃) and stabilization (higher than 88 ℃).

This study evaluated the effect of added carrageenan and xanthan on improving the water-binding capacity and
heat-induced gelation properties of PSE rabbit meat treated in advance with transglutaminase (TG). By using the normal
meat as control, the cooking loss, heat-induced gel strength and color parameters of TG-treated PSE meat batters were
evaluated as a function of carrageenan and xanthan concentration, respectively. The results showed that heat-induced gel
strength was not noticeably influenced when 0–0.8% carrageenan was added into TG-treated PSE and RFN rabbit meat.
However, the cooking loss of meat batters declined quickly with increasing carrageenan concentration, and L* and a* values
also decreased significantly. With an increase in xanthan addition, the cooking loss of PSE and RFN meat batters decreased
significantly, but gel strength showed a downward trend, and L* and a* values decreased significantly. In conclusion, the
addition of 0.8% carrageenan or 0.05%–0.10% xanthan in meat batters treated with 0.3% TG can result in a significant
decrease in cooking loss and a better gelation.

Aqueous ethanol solutions at different concentrations were used as model liquors to explore the effects of ethanol
concentration, aging time and major trace components on the fluorescence spectral behavior of Fen-flavor liquor and the
association behavior between ethanol and water. Results indicated that trace elements in Fen-flavor liquor had certain
impacts on the strength of ethanol-water association, which was mainly determined by ethanol concentration but not aging
time. These results can provide theoretical references for further exploring the aging mechanisms of Chinese distilled spirits.

The physiological and biochemical changes during germination of immature brown rice under hypoxia stress were
investigated. The results indicated that the germination rate of immature brown rice was 79.3%, shoot length was 1.92 mm,
respiration rate was increased by 6.6 times, and density was 0.79 g/mL, after 48 h of germination under hypoxia stress.
During germination, water content was increased firstly and then tended to be stable. Starch content showed a continuous
decline, while the contents of reducing sugars and free amino acids were increased. These changes were consistent with
those in mature brown rice and showed no significant difference. In addition, accumulation of γ-aminobutyric acid (GABA)
was accelerated with increasing germination time. GABA content was increased by 108% at 48 h. Meanwhile, glutamate
decarboxylase (GAD) activity and Glu content showed no significant difference from those of the mature brown rice.
GABA content in immature brown rice germinating under hypoxia stress was correlated significantly positively with sprout
length, respiration rate, free amino acid content and GAD activity, but significantly negatively with Glu and starch contents.
Germination of immature brown rice under hypoxia stress can improve its nutritional quality and provide an excellent
GABA-enriched material.

In order to investigate selenium (Se) levels and speciation in Se-enriched wheat, organic and inorganic selenium
(Se) from wheat samples grown in Lanzhou were separated by ultrasonic pretreatment, centrifugation and dialysis and
determined by flame atomic absorption spectrometry. The results showed that Se existed mainly in organic form, accounting
for 84.36% of the total Se in Se-enriched wheat. The organic Se was mainly bound to protein (54.46%), followed by
polysaccharide, and a small amount of Se was bound to nucleic acid or other organic components. Albumin and glutelin
comprised 19.46% and 16.83% of total Se-containing proteins, respectively. The results of antioxidant activity showed
that the polysaccharides had longer induction time and higher 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging
activity and reducing activity than protein extracts and nucleic acid extracts. Pearson correlation analysis indicated that the
antioxidant capacity of Se-enriched wheat extracts had a significant positive correlation with Se contents.

Spiny amaranth (Amaranthus spinosus L.) is an important resource of wild vegetable in China. Its seeds have
been applied in crunchy rice candy which is a crisp, natural healthy food with a huge marketing potential greatly favored
by consumers. However, crunchy rice candy with added spiny amaranth seeds is susceptible to oxidative rancidity, flavor
deterioration and shortened shelf life. This experiment investigated the post-storage quality of the crunchy rice candy as well
as the fatty acid composition and physiochemical characteristics of spiny amaranth seed oil. In addition, changes in fatty
acid composition of spiny amaranth seeds before and after accelerated oxidation were monitored by gas chromatographmass
spectrometer (GC-MS). The analytical data showed that the average oil content of spiny amaranth seeds was 6.26%,
acid value 2.79 mg/g, saponification value 144.79 mg/g, iodine value 87.48 g/100 g, linoleic acid 33.91%, and the contents
of oleic acid, palmitic acid, stearic acid and squalene were 36.05%, 15.39%, 4.01% and 7.03%, respectively. After the
accelerated oxidation, squalene disappeared from spiny amaranth seed oil, and more fatty acids were formed as well as small
molecule substances such as aldehydes, esters, pyrazines, alkenes, anilines, phenols and ketones. Thus, squalene may be
the main cause of rancidity in crunchy rice candy with added spiny amaranth seeds. Aluminum foil vacuum packaging with
deoxidizer can effectively ease its rancidity.

Potato resistant starches before and after in vitro digestion were made and purified. Their probiotic functions
and structural changes were intensively studied. The results demonstrated that the undigested and digested resistant
starches had good proliferative effects on bifidobacterium and lactobacillus, but inhibitory effects on Escherichia coli
and Clostridium perfringens, and no influence on Enterococcus faecalis, Corynebacterium fusifome or facultative bacteria.
The increase in total acidity after fermentation demonstrated that both these resistant starches could be utilized by intestinal
probiotics. After digestion, the resistant starch had increased specific surface area, which was further increased after in vitro
anaerobic fermentation. In comparison with the native starch, average degree of polymerization of the resistant starch was
decreased significantly and along with the digested resistant starch, was further reduced after fermentation. Both the resistant
starch and its digestion product in vitro were type-B crystals. After fermentation, the crystal type became type A, and
the degrees of microcrystallization and submicrocrystallization as well as total crystallinity were obviously decreased
compared with those measured before fermentation.

Five kinds of dietary fibers from soybean dregs, including water-soluble dietary fiber (SDF), water-insolubledietary fiber (IDF), pectin, hemicellulose A (HCA) and hemicellulose B (HCB) were used to explore their in vitro adsorptioncapacity for glucose, acrylamide, NO2－ and heavy metals, respectively. The results showed that the adsorption capacitywas highly related to dietary fiber type, adsorbate type and pH. Compared to insoluble constituents (IDF and HCA),the soluble ones (SDF, pectin and HCB) had stronger adsorption capacity for glucose, acrylamide, NO2－ and heavymetals such as Pb, Cu, Cd and Zn. As for adsorbate type, soybean dietary fibers adsorbed more glucose, NO2－ andheavy metals than acrylamide. The adsorption capacity of soybean dietary fibers for NO2－ and acrylamide was better insimulated stomach fluid (pH 2) than in simulated small intestine fluid (pH 7), while heavy metals was adsorbed betterin simulated small intestine fluid.

In order to compare the goodness-of-fit of growth models for the total bacterial count in vacuum-packaged
chicken breakfast sausage, the primary models Baranyi, modified Gompertz and modified Logistic, and the secondary
models Arrhenius and square root equations were chosen for conducting following studies, respectively. They were
compared by calculating their indices (such as root mean square error (RMSE), R2, Akaike information criterion and
Bayesian information criterion), and the characteristic values and residuals of the shelf life model. Results showed that the
Baranyi model exhibited the best performance indices and the highest maximum specific growth rate (μmax) and provided
smaller shelf life residuals, while the modified Gompertz model was better in optimizing the secondary model and the
modified Logistic model presented the wrong characteristic values. Thus the goodness-of-fit of the Baranyi model was the
best, followed by the modified Gompertz model, and the modified Logistic model showed the worst goodness-of-fit. The
comparison of Arrhenius equation and square root equation did not draw a conclusion.

The antioxidant activity of (-)-epicatechin extracted with ethanol from the root tubers of Fagopyrum dibotrys
was evaluated in this study. Results showed that the (-)-epicatechin extract could scavenge 83.08% of superoxide anion
radical; its hydroxyl radical scavenging capacity was very significantly affected by its concentration (P ＜ 0.01), and
77.30% of hydroxyl radical was scavenged at a concentration of 0.350 mg/mL. The epicatechi extract, showing a significant
concentration-effect relationship (P ＜ 0.01), was only 48.02% as effective as vitamin C at the same concentration in
reducing Fe3+. The ethanol extract contained 1.40 mg/mL active components, accounting for 2.52% of the dried root tubers
of Fagopyrum dibotrys. This study proves that (-)-epicatechin from the root tubers of Fagopyrum dibotrys has strong
antioxidant activity as a natural potent antioxidant.

Through homologous modeling and docking studies of cysteine protease from Zea mays (zmCP1), W308 was
highly conserved in papain super family (C1 family), near the Asn306 which was the residues of catalytic triad, had π-π
interaction with most of the ligands, and was the key residue for zmCP1. By using Rosseta design program, the mutant
W308C was obtained and expressed in E.coli BL21. The characterization of enzymatic properties indicated that the optimal
temperature and pH were 55 ℃ and 6.0, respectively. T50 of W308C at 70, 80, and 90 ℃ were 75.33, 57.24, and 40.29 min,
respectively, which were 1.21, 1.19 and 1.01 times higher than wild type. Kcat/Km of W308C and wild type was 1.02 and
5.92 L/(μmol·min), respectively, showing an activity level 1.86 times higher than that of wild type.

Cellulase is a key enzyme for cellulose degradation. In order to enhance the efficiency of cellulose degradation,
two different cellulase genes were fused and integrated into Lactobacillus genome, and efficiently expressed. Two pairs
of primes were designed according to two cellulose genes in GenBank, a peptide containing 10 amid acids was inserted
between the two genes. CelL15 and CelL73 were amplified by PCR method, and then fused and cloned into the expression
vector pMJ67. The recombinant vector was electrotransferred into Lactobacillus casei. SDS-PAGE analysis showed that the
fusion cellulase protein was successfully expressed and secreted into the cell culture supernatant, which was approximately
83 kD. Enzyme activity detection on solid medium indicated that the recombinant Lactobacillus could obviously degrade
sodium carboxymethylcellulose in the medium, and the cellulase activity in the supernatant was up to 1.25 U/mL after
culture for 36 h.

The major physico-chemical properties of polyphenol oxidase (PPO) from apricot kernel were studied in this paper.
The results showed that the optimum parameters for determining the PPO activity of apricot kernel were established by using
catechol as the substrate at a concentration of 1.0 mol/L, reaction at 40 ℃ for 3 min in pH 3 buffer solution and detection
at a wavelength of 410 nm. The corresponding Km and Vmax were 20.53 and 1.27 U/min, respectively. The thermostability of
PPO activity from apricot kernel suggested that treatment time had a slight influence on the PPO activity in the temperature
range of 30 – 50 ℃, while the PPO activity decreased sharply with an increase in treatment time at a given temperature of
60 – 100 ℃. The half-life time of PPO activity was 15 and 3 min at the temperature of 60 and 100 ℃, respectively.

In the present study, investigations were carried out to optimize the medium components for enhanced
enrichment of the dietary microelement selenium (Se) in Cordyceps militaris mycelia. The Cordyceps militaris strain
No.13 preserved in our laboratory was improved by low-energy nitrogen ion beam implantation under optimal operating
conditions to increase Se enrichment in the mycelia. The Se contents in the original and mutant strains were determined
by graphite furnace atomic absorption spectrometry (GFAAS). Results showed that the optimal medium components
for Se enrichment in Cordyceps militaris mycelia were determined as follows: peptone 3 g/100 mL, glucose 3 g/100 mL
and Na2SeO3 8 μg/mL at pH 7.0, resulting in a selenium enrichment rate of 21.58%. The optimal parameters for lowenergy
nitrogen ion beam implantation were achieved at an energy of 10 keV and a dose of 1.82×1015 ions/cm2. Ten
mutant strains showing higher Se-enriching capacity were obtained. The highest Se enrichment rate of 30.97% was
observed, nearly 42% higher than that of the original strain.

In this paper, Lactobacillus casei, L. brevis, L. acidophilus, L. plantarum, L. rhamnosus and L. bulgaricus were
individually used to ferment soymilk. Changes in pH, titratable acidity and free amino nitrogen during fermentation were
determined. The viable counts of bacteria, texture parameters and sensory evaluation of soymilk fermented by lactic acid
bacteria were measured. The results showed that pH values of the soymilk fermented by the first five strains were decreased
significantly during the fermentation. However, pH of L. bulgaricus was decreased slowly and reached 5.2 at 24 h of
fermentation. Viable counts of the soymilk fermented by these six strains reached more than 1.0×108 CFU/mL. Texture
analysis showed that the stability, consistency, viscosity, and adhesion index of the soymilk yoghurt produced with L. casei,
L. brevis, L. acidophilus and L. plantarum were higher. Sensory evaluation results indicated that the fermented soymilk
produced with these four strains had higher scores and could be accepted by consumers easily. Thus, these four strains could
be suitable for the production of fermented soymilk products.

α-Glucosidase is the key enzyme involved in the production of isomaltoligosaccharides which are widely applied
in the food, medicine, health care and feed industries. A mutant Aspergillus strain named ANY-4, with high α-glucosidase
activity and good genetic stability, was obtained from Aspergillus niger J2 via microwave-induced mutation. Its enzymatic
activity was 305 U/mL, which was 38.6 % higher than that of Aspergillus niger J2. To produce α-glucosidase with a high
yield, single factor experiments and orthogonal array design methods were performed to determine the optimal fermentation
conditions as follows: corn starch 80 g/L, corn steep liquor powder 40 g/L, initial pH 4.5, fermentation medium volume
50 mL in 500 mL flasks, inoculum quantity 3% (V/V), 36 ℃, 240 r/min and fermentation for 40 h. Under these conditions,
the α-glucosidase activity was 427 U/mL, which was increased by 40% as compared to that obtained before optimization.

An enterohemorrhagic Escherichia coli (EHEC) O157: H7 strain EC169 carrying both stx1 and stx2 genes but
not producing Shiga toxins was used in this study to investigate the reason for these characteristics. The stx1 gene and its
upstream region from EC169 were amplified by hiTAIL-PCR. Sequencing data showed that EC169 q gene had 6 single
nucleotide polymorphism (SNP) sites compared with the corresponding region of the typical strain sakai. A highly virulent
O157:H7 strain EC150 and a hypovirulent O157: H7 strain EC157 were tested in this study. The full length of EC150 q
gene was amplified and connected to the expression vector pkk223. The recombinant plasmid was then transformed into
EC169 and EC157, respectively. The qRT-PCR results showed that the pkk223-q vector was efficiently expressed in the
two recombinant strains, respectively. qRT-PCR and RPLA results demonstrated that the level of Shiga-toxin expression
was improved in EC157 recombinant strain, but its expression was not changed in EC169 recombinant strain. These results
suggest that the SNP variation of protein Q might not be responsible for the non-expression of Shiga-toxins in EC169,
suggesting that other mechanisms may be involved in controlling the expression of Shiga-toxins in EC169. This study might
contribute to study the control and regulation of Stx phage.

In this study, Tenebrio molitor protein powder was hydrolyzed by papain to prepare angiotensin-I converting
enzyme (ACE) inhibitory peptides. Single factor design (involving temperature, pH, substrate concentration, enzyme dosage
and hydrolysis time) and response surface methodology were used to determine the optimal hydrolysis conditions for
preparing ACE inhibitory peptides. ACE inhibitory rates of hydrolysates were determined by enzyme-linked immunosorbent
assay (ELISA). The optimum conditions were determined as follows: substrate concentration 7 g/100 mL, enzyme dosage 1%,
pH 6.5, hydrolysis time 7 h and temperature 55 ℃. The ACE inhibitory rate obtained under these conditions was 58.86%.

In this study, two strains of Lactobacillus plantarum (L. plantarum) with the highest β-D-glucosidase activity
were obtained from five L. plantarum strains with p-nitro-phenyl-β-D-glucopyranoside as the substrate and their cellular
localization of β-D-glucosidase was studied by using fractional precipitation with differential centrifugation. In addition,
the enzymatic activity of β-D-glucosidase was determined under different growth conditions, followed by analyzing the
growth of L. plantarum. Our results supported the conclusion that β-D-glucosidase was membrane-associated and might be
insoluble. The highest activity was displayed at the late exponential phase and an improved MRS was verified as the optimal
medium. For whole cells, β-D-glucosidase was induced by cellobiose and arbutin, but arbutin played more important role in
the enzymatic activity.

This study was performed to investigate quality changes of kimchi during production by measuring its
physico-chemical and microbiological indexes at the stages of salting and fermentation. The results showed that during
salting, the moisture content of kimchi was decreased from 96.23% to 91.34%. The pH value was decreased slightly to 6.46,
while the total acid amount was increased to 2.91 g/kg. The hardness was decreased by 19.26% to 1 886 N. The numbers of
aerobic bacteria, lactic acid bacteria, yeast and coliforms of kimchi were increased gently during this period. The moisture
content of kimchi was sharply decreased to 82.54% during fermentation. The pH value was decreased to 3.87, while the total
acid amount was increased to 7.02 g/kg. Hardness was decreased by 68.08% to 565 N. L* value (brightness) and a* value
(redness) were increased significantly, while b* value (yellowness) was decreased. The number of aerobic bacteria fell to
the minimum value of 3.3 × 102 CFU/g, while the lactic acid bacteria reached 1.3 × 107 CFU/g. The number of yeast was
decreased remarkably to 9.1 × 102 CFU/g after a slight increase. The number of coliforms was increased to 93 MPN/g on
the 4th day of fermentation, followed by a decrease to lower than 3 MPN/g.

In order to explore the bacterial community structure and species during the pile-fermentation process of Fuzhuan
Brick Tea, the V3 variable region of bacterial 16S rDNA was amplified at different fermentation times and analyzed by
denaturing gradient gel electrophoresis (DGGE), and the DGGE bands were cloned, sequenced and aligned. The results
showed that 24 hours of pile-fermentation was the critical point. A similar bacterial community structure was observed
before and after the point, respectively, while a significant difference existed between the two stages. The sequence
alignment of 16S rDNA V3 variable region showed that Millisia brevis, Novosphingobium sp., Brevundimonas aurantiaca,
Pseudomonas veronii, Clostridium ultunense, Klebsiella pneumonia, Lactobacillus plantarum, unculturable strains including
Epsilon proteobacterium, Saprospiraceae bacterium, Myxococcales bacterium and Rhizobiales bacterium, and six species of
unculturable bacteria with unknown taxonomic status were detected. Therefore, pile fermentation of the black tea involved
a large number of bacteria, and the bacterial community during the process was relatively stable. In conclusion, DGGE
fingerprint can provide a comprehensive and true reflection of changes in the bacterial community structure and diversity of
Fuzhuan brick tea during the fermentation process.

The effect of tartaric acid treatment at various concentrations on relative activity, thermostability and
thermosensitivity of polyphenol oxidase (PPO) from the edible mushroom Agaricus bisporus was studied. The results
showed that the relative activity of PPO decreased gradually with increasing tartaric acid concentration and was only 1.41%
of its original activity when the tartaric acid concentration was up to 40 mmol/L. In addition, the thermostability of PPO
decreased, and the inactivating effect of tartaric acid combined with heat was enhanced. Inactivation rate constant (k) of PPO
increased with increasing tartaric acid concentration, and the k values were 1.43 × 10-2, 2.43 × 10-2, 6.78 × 10-2, 57.61 ×
10-2 min-1, respectively when the tartaric acid concentrations were 0, 10, 15 and 20 mmol/L at 50 ℃, while the activation
energy (Ea) showed the opposite trend, which was calculated to be 191.57, 180.05, 140.64 and 67.93 kJ/mol, respectively,
when the tartaric acid concentrations were 0, 10, 15 and 20 mmol/L, suggesting weakened thermosensitivity of PPO.

The aim of this study was to establish a kinetic model of laccase production by batch fermentation of the
endophytic fungus Phomopsis liquidambari B3. The experimental results showed that the production of laccase was partially
associated with the growth of P. liquidambari B3. The experimental data were nonlinearly fitted to the Logistic equation
describing cell growth, the Luedeking-Piret equation indicating laccase production and the Luedeking-Piret-Like equation
revealing substrate consumption using MATLAB software, and the optimal parameters and the fermentation kinetic model
were established. Validation experiments revealed the errors between the calculated and experimental values were less than
10%, indicating that the kinetic model can describe the actual fermentation process of P. liquidambari B3.

The starter culture used for producing cheese in this study was modified by sequential treatment with lysozyme
and then ultrasonic irradiation after culture in the presence of skim milk, and the modified product was added at different
levels to the cheese to accelerate the ripening process. By doing so, this study aimed to examine the effect of the modified
starter on the formation of free amino acids and biogenic amines including histamine, tyramine, phenylethylamine,
tryptamine and cadaverine during the accelerated ripening of cheese. The contents of these compounds after 0, 30, 60 and
90 days of ripening were determined. Results showed that the contents of biogenic amine and free amino acids were higher
in cheese ripened with the modified starter than in the control group during cheese ageing, indicating that the addition of the
modified starter can result in higher contents of biogenic amines and free amino acids in a concentration-dependent manner.

Response surface methodology using Box-Behnken design was employed to optimize the preparation of Pi’xian
bean sauce koji. Based on single-factor experiments, inoculum amount, koji-making temperature and time were chosen as
independent variables, and the comprehensive evaluation score of koji quality indicators (protease activity and α-amylase
activity) was the response variable. As a result, a mathematical model was established by Box-Behnken design. The
optimal preparation conditions for Pi’xian bean sauce koji under actual operation circumstances were determined as 0.28%,
33.50 ℃ and 32.50 h for inoculum amount, koji-making temperature and time, respectively. The resulting product exhibited
a comprehensive quality score of 98.23.

Fresh tea leaves from different tea cultivars, Qianmei 419, Qianmei 502,Qianmei 601,Qianmei 809 and
Fudingdabaicha were fermented in a laboratory-made aerobic fermentor to produce black tea in comparison to natural
fermentation. Changes in sensory quality were recorded at 15-min intervals during the fermentation, and leaf temperature
and pH were measured as well. The results showed that during the early stage of aerobic fermentation, the leaf temperature
went up quickly to a level higher than that of natural fermentation. Aerobic fermentation accelerated the color alteration of
tea leaves to red and facilitated the formation of characteristics aroma. During the fermentation process, the pH value of
fermented tea leaves showed a downward trend under both conditions, but decreased faster under aerobic condition. The
results of sensory evaluation showed that the overall quality of black tea from aerobic fermentation was as good as that from
natural fermentation.

A broad-spectrum and efficient di-n-butyl phthalate (DBP)-degrading bacterial strain H-2 was isolated from
plastic food packaging garbage-contaminated soil by enrichment culture and purification. Based on its morphological,
physiobiochemical characteristicsand 16S rRNA gene sequence, strain H-2 was identified as Paenibacillus sp. By high
performance liquid chromatography (HPLC), its DBP degrading characteristics and diversity of degradable substrates
were studied. The results showed that the optimal temperature and pH for DBP degradation by strain H-2 was 30 ℃ and
7.0, respectively. Under these conditions, H-2 degraded more than 87.6% of 100 mg/L DBP within 3 d. The diversity of
degradable substrates showed that strain H-2 could degrade phthalate (DMP), DEP and DBP efficiently, while DOP was
degraded difficultly by strain H-2. This research may provide the theoretical basis to decontaminate PAEs pollution of plastic
food packaging garbage.

Two different microcapsules containing Bifidobacterium bifidum were individually prepared using alginate and
whey protein. Their characteristics, including particle size, microencapsulation yield, micrographs, buffering capacity and
protective effect on microencapsulated cells, were studied. The results showed that the particle size and microencapsulation
yield of whey protein microcapsules (202.5 μm, 87.8%) were both higher than those of alginate microcapsules (118.3 μm,
48.1%). At high concentration of bile salt solution, there was no significant difference in protective effect on
microencapsulated Bifidobacterium bifidum between these two microcapsules. However, the whey protein microcapsules provided
a better protection for microencapsulated Bifidobacterium bifidum than alginate microcapsules did when treated with acid
condition, simulated gastric juice and ambient storage condition, and the survival count of microencapsulated Bifidobacterium
bifidum in whey protein microcapsules was 5, 2, and 0.5 (lg (CFU/mL)) higher than that in alginate microcapsules, respectively.
There may be two reasons for this better protection: first, whey protein has higher buffering capacity at nearly neutral pH; and
second, whey protein microcapsules have better micrographs in terms of sphericity and density.

The chemical modification of malate dehydrogenase (MDH) with p-chloromercuribenzoate, phenylmethyl sulfonyl
fluoride, N-bromosuccinimide, succinic anhydride, acetylacetone, bromoacetic acid, N-acetylimidazole, dithiothreitol and
chloramine-T showed that the cysteine sulfydryl, tryptophan side chain indole and serine hydroxyl groups involved in the
composition of the enzyme active center could be considered as the essential functional groups of c-MDH and m-MDH from
duck heart. However, the thioether group of methionine, the imidazole group of histidine, the guanidine group of arginine,
disulfide bond, the phenol hydroxyl group of tyrosine and the epsilon-amino group of lysine were not directly related to the
activity of the two MDH enzymes from duck heart, suggesting that they are not essential for the enzyme active center.

Based on the conventional morphological and 26S rRNA gene sequencing analysis, 16 stains of Kluyveromyces
marxianus were isolated and identified from 10 samples of traditional fermented yak yogurt in the northwest of Sichuan
province. The 16 isolates had 99.3%–100% nucleotide sequence homology with that of K. marxianus available in GenBank.
Two quite different sequence types were observed in 16 isolates; one had 10 isolates, the other contained 6 isolates.
Compared with the 6 isolates, the 10 isolates had a base deletion at position 537, a point mutation G-A at position 554, and
a point mutation A-T at position 564 in the amplified fragments. In the phylogenetic tree, two different sequence types of
K. marxianus isolates fell into two distinct groups. Therefore, these results can provide useful information for understanding
the microbial composition of traditional fermented yak yogurt and genetic diversity of K. marxianus.

Excessive exposure to dietary lipids causes deranged homeostasis of cellular energy metabolism and oxidative
damage. Phlorizin is rich in phenolic hydroxyl groups which have been proved to play an antioxidant role in vivo and in vitro.
This study aimed to investigative the antioxidant activity of phlorizin in hamsters fed a high fat diet. Totally, 36 hamsters
were fed either control diet or one of the three experimental diets containing 3, 6, or 9 g/kg phlorizin for 6 weeks. Then
the enzyme activities of superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), catalase (CAT), total antioxidant
capacity (T-AOC) and the content of malonaldehyde (MDA) in hamster serum, heart, kidney and liver were assayed.
Finally, the mRNA expression levels of antioxidant enzymes including SOD, GSH-Px, CAT, heme oxygenase-1 (HO-1)
and F-E2-related factor 2 (Nrf2) were detected by real-time PCR (RT-PCR). Antioxidant enzyme activity assays showed
that the activities of SOD, GSH-Px and CAT in serum, heart, kidney and liver were increased and the content of MDA was
significantly reduced by dietary phloridzin supplementation. RT-PCR results showed that the mRNA expression levels of
CuZn-SOD, Mn-SOD, GSH-Px, HO-1 and Nrf2 were significantly increased compared with those of the control group
(P ＜ 0.01), while CAT gene in 6 and 9 g/kg groups were significantly increased (P ＜ 0.01) compared with the control
group. Therefore, the protection of phloridzin against oxidative stress injury in hamsters fed a high fat diet may be mediated
through the induction of the expression of Nrf2 gene and the increases in the mRNA expression levels of SOD, GSH-Px,
CAT, and HO-1, which in turn increases the activities of antioxidant enzymes.

The Caco-2 cell model, an intestinal endothelial model for transport study, was established to study the absorption
mechanism of the antihypertensive peptides, Val-Pro-Pro (VPP) and Ile-Pro-Pro (IPP). The Caco-2 cell model was
evaluated by morphological features, transepithelial electrical resistance and the transmittance of fluorescein sodium. We
comparatively investigated the effects of transport time, peptide concentration, enhancers and inhibitors on the transport
pathways and efflux mechanisms of VPP and IPP. The results showed the established Caco-2 cell model could be used
to study the intestinal absorption of VPP and IPP. Paracellular diffusion was suggested to be the main mechanism for the
absorption of the two antihypertensive peptides. The transports of both peptides were influenced by the efflux pump. The
efflux affected VPP more than IPP. Thus, IPP showed higher bioavailability.

Objective: To explore the effects of α-lipoic acid (LA) and acetyl-L-carnitine (ALC) on islet cell dysfunction.
Methods: LA and ALC were co-incubated with a combination of three cytokines, i.e. tumor necrosis factor-α (TNF-α),
interleukin-1β (IL-1β) and interferon-γ (IFN-γ) for 48 h, to establish TII-treated rat insulinoma cell lines (Rin-m5F cells).
Cell viability was detected with MTT assay and cell morphology was examined with the imunofluorescence technique.
Reactive oxygen species (ROS) were measured with flow cytometry. The expression levels of apoptotic-related proteins
including Bax, Caspase-3, NF-κB and Bcl-2 were examined via Western blotting analysis. Insulin level was measured
through radioimmunoassay (RIA). Results: Treatment of rats with TII for 48 h significantly decreased RIN-m5f cells
viability, and basal and glucose-stimulated insulin secretion. TII significantly increased ROS and nitrite oxide (NO) levels,
promoted NF-κB translocation into nucleus. TII increased NF-κB, Bax and Caspase-3 expression, inhibited I-κB and
Bcl-2 expression. In addition, TII increased cytochrome c release from mitochondira. A combination of LA and ALC
was seen to facilitate improvement of TII-induced islet cell dysfunction, increase RIN-m5f cells viability and basal and
glucose-stimulated insulin secretion, decrease ROS and NO levels, inhibit NF-κB translocation into nucleus, decrease
NF-κB, Bax and Caspase-3 expression and increase I-κB and Bcl-2 expression. LA＋ALC decreased cytochrome c
release from mitochondria. Conclusions: TII can induce RIN-m5f cells dysfunction and inhibit insulin secretion via
ROS-mitochondria- apoptosis-NF-κB-NOS-NO pathway. LA＋ALC can facilitate RIN-m5f cells function via ROSmitochondria
apoptosis-NF-κB-NOS-NO pathway.

The nutritional value and nutritional components of the muscle of yellow cheek carp cultured in cages with
compound feed were determined and analyzed using routine methods. The contents of general nutritional components,
fatty acids and amino acids were compared between yellow cheek carp and several other economical fishes. The results
showed that the flesh content of yellow cheek carp was 74.69%, and the contents of water, protein, fat and ash in its flesh
were 72.87%, 18.61%, 6.60% and 1.10% respectively. The contents of 17 amino acids, taste-active amino acids and lysine
relative to the dry matter of the flesh were 75.87%, 31.44% and 7.76%, respectively and the necessary amino acids index
was 94.08. A total of 18 kinds of fatty acids including nervonic acid were detected in the flesh of the fish by GS-MS, and
the relative contents of saturated fatty acid (SUFA),monounsaturated fatty acid (MUSFA), and polyunsaturzted fatty acid
(PUFA) were 23.36%, 57.07% and 19.54%, respectively, with a n-3/n-6 ratio of 1.21 and EPA and DHA together accounting
8.67% of total fatty acids. Ten mineral elements were detected in its muscle with selenium being more abundant. The muscle
nutritional value as well as protein and fat contents of yellow cheek carp cultured in cages with compound feed are higher
than those of wild yellow cheek carp and cultured yellow cheek carp fed with bait fish.

The preventive effect of type 3 resistant starch (RS3) on constipation in mice was evaluated by establishing
animal models of constipation. In this study our results showed that dietary substitution of RS3 in a proportion of 15% for
pregelatinized corn flour resulted in the shortest defecation time for the first black stool and the highest gastrointestinal
transit. In addition, compared with 15%, RS3 when used at 10% and 5% increased the levels of serum motilin (MTL), gastrin
(Gas), endothelin (ET), acetylcholinesterase (AchE), substance P (SP), vasoactive intestinal peptide (VIP) and reduced the
level of somatostatin (SS). The intestinal villi of all RS3 groups showed weaker damage and less rupture compared with
the control mice. Collectively these results suggest that dietary supplementation of RS3 diet at three levels has a preventive
effect on constipation in mice, and the best effect is achieved at 15%.

Objective: The present study aimed to evaluate the effects of puerarin and isoflavones from kudzu root (Pueraria
lobata Ohwi) on preventing acute drunkenness and relieving alcoholism in mice. Method: Firstly, mice were divided
randomly into five groups: control, crude kudzu root extract, kudzu root isoflavone, 60% puerarin, and 99% puerarin.
After 12 hours of fasting but with access to water, the mice in each group were orally administered with an equal dose of
the corresponding materials in 50% aqueous propylene glycol solution (the solvent alone for the control group). After 30
minutes, the mice from each group were administered by gavage with an identical volume of 56° red star Erguotou liquor.
The preventive effect of different contents of puerarin on acute drunkenness was investigated by observing the drunk time
and sober-up time. At the same time, the ethanol concentration in blood samples of mice was continuously detected to
characterize the degree of intoxication in mice at different time points. Secondly, another batch of mice were divided into
four groups, which were administered with kudzu root isoflavone containing approximately 22.13% puerarin at doses of
100, 200, 300 and 400 mg/kg bw after 12 hours of fasting with access to water, respectively. The optimal dose for preventing
acute drunkenness and relieving alcoholism was selected based on the drunk time and sober-up time. Results: With
increasing amount of puerarin in the materials administered to mice, the drunk time was increased and sober-up time was
shortened. Hence, the effect of puerarin is positively proportional to its content. However, no obvious change was observed
when the puerarin content exceeded 300 mg/kg bw. Conclusion: Puerarin is effective at preventing acute drunkenness and
relieving alcoholism. Other isoflavones from kudzu root have similar effect to that of puerarin.

The amino acid composition and nutritional value of roots of Codonopsis pilosula collected from two places of
Wushan county, Southwest China’s Chongqing municipality and eight other growing regions in China were analyzed using
an automatic amino acid analyzer (L-8800 model). A total of 17 amino acids were detected in all samples except for the
sample from Shaotong, Yunnan province which was found to not contain histidine. The average contents of total and free
amino acids were 46.96 and 11.25 mg/g, respectively. The proportion of essential amino acids to total amino acids ranged
from 20.41% to 33.06%, showing the highest value in the sample from Jincheng, Shanxi province, followed by that from
Duping of Wushan county. Arg, Glu, and Asp were the main amino acids of Codonopsis pilosula roots with significant
differences in their amounts observed among the samples from different growing regions. The content of arginine was
particularly higher, reaching 23.79 mg/g, in the sample from Hongchun of Wushan county than those from other regions. In
addition, the multivariate statistical method was used to analyze the differences in amino acid contents and essential amino
acid contents among the samples from ten regions. These geographic origins were classified into 3 categories by cluster
analysis. The samples from Hongchun of Wushan county, Changzhi of Shanxi province and Weining of Guizhou province
showed better quality. Codonopsis pilosula roots contained a full range of amino acids including plentiful amounts of tasteactive
amino acids and therapeutic amino acids. In conclusion, it has the potential to be extensively consumed by people as
a new food resource with high nutritional value.

Objective: This study aimed to examine the antioxidant effect of total flavonoids from apple pericarp (FAP)in D-galactose-induced aging mice. Methods: The aging model was established by hypodermic injection of D-galactose.Fifty healthy Kunming mice were chosen and randomly divided into five groups (n=10, half male and half female): normalcontrol, model control, low- (50 mg/kg), middle- (100 mg/kg) and high-dose (200 mg/kg) FAP treatment groups. From thesixteenth day after the injection, the mice from the three treatment groups were intragastrically administrated with FAPfor 45 successive days. The learning and memory ability of mice were tested using the darkness-avoidance and Morriswater maze methods on the forty-sixth day. Then, the mice were killed, and blood, brain, liver, heart and kidney tissueswere collected for the measurement of MDA contents, and SOD activities and GSH-Px activities. Results: Compared withthe normal control group, the learning and memory ability of the mice in the model control group were decreased; theMDA contents of brain, liver, kidney and blood except for heart tissue were increased significantly (P＜0.05), whereas theactivities of SOD and GSH-Px were decreased significantly (P＜0.05). Compared with the model control group, except forthe activities of blood SOD and GSH-Px in the mice from the high- and low-dose groups as well as heart GSH-Px activityin the mice from the low-dose group, which were not significantly enhanced (P＞0.05), both enzyme activities revealed asignificant increase in all other investigated tissues (P＜0.05). When comparing each dose group with the normal controlgroup, there were no significant differences in the various parameters for the middle-dose group, yet the low- and high-dosegroups indicated a significant increase in MDA content and a significant decrease in SOD and GSH-Px activities (P ＜ 0.05).Conclusion: Orally administered FAP improve antioxidant functions in aging mice, showing a dose-effect relationship.

Since the large-scale commercialized production of genetically modified (GM) crops started in 1996, it has
brought great socioeconomic benefits to human beings. Yet transgenic technology may give rise to certain risks, so it is
urgent and important to strengthen the safety assessment and standard management of GM foods. In this paper, the safety
evaluation contents of GM foods are summarized, including nutrition, toxicity, allergenicity, etc. What’s more, the key issues
of transgenic food safety evaluation, including different animal studies conducted to evaluate the safety of GM foods, food
safety assessment of new types of transgenic plants and safety standardization of GM foods, are discussed from different
perspectives. The target of this paper is to enable the readers to have a more comprehensive understanding of food safety of
GM foods.

Objective: To study the intestinal absorption behaviors of two polymethoxylated flavonoids (PMFs), nobiletin
and tangeretin, from Citrus reticulata “Chachi” peel. Methods: In situ single pass perfusion model was used to investigate
the absorption rate constant (Ka) and apparent absorption coefficient (Kapp), based on nobiletin and tangeretin concentration
in the solution before and after perfusion. Results: An obvious difference between nobiletin and tangeretin was observed for
their absorption in whole intestinal sections. For each of the two PMFs, the absorption in whole intestinal sections was not
significantly different. The concentration and pH of PMFs exerted no remarkable effect on intestinal absorption. Conclusion:
Nobiletin and tangeretin from Citrus reticulata “Chachi” peel can be well absorbed in whole intestinal sections, especially in
the jejunum. Their transport mechanism in vivo is similar to passive diffusion.

To investigate the immunoregulatory effect of extracellular polysaccharides produced by Pleurotus ferulae Lanzi
immune in tumor-bearing mice, tumor-bearing mice were developed by subcutaneous injection of murine sarcoma S180
and intragastric administration. The numbers of leukocytes and lymphocytes in blood, peritoneal macrophage phagocytic
activities, splenic lymphocyte proliferation, immune organ weight indexes and tumor necrosis factor-α (TNF-α) level in
blood plasma were examined with an automatic blood analyzer, cell culture in vitro and enzyme-linked immunosorbent
assay, respectively. The results showed that extracellular polysaccharides produced by Pleurotus ferulae Lanzi at the
concentrations of 100 and 200 mg/kg caused a significant reduction in the weight of tumor (P ＜ 0.05) and a significant
increase in the numbers of leukocytes and lymphocytes in blood (P ＜ 0.05), the weight indexes of spleen and thymus gland
(P ＜ 0.05) and the concentration of TNF-α in blood plasma (P ＜ 0.05), and also significantly enhanced the proliferation capacity
of splenic lymphocytes (P ＜ 0.05); while phagocytic activities of murine peritoneal macrophages were significantly enhanced by
the extracellular polysaccharides at the concentration of 200 mg/kg (P ＜ 0.05). Thus, the immune function of tumor-bearing mice
could be improved by extracellular polysaccharides produced by Pleurotus ferulae Lanzi at a certain concentration.

Lipids, compounds with complex structures and classes, are one important class of biomacromolicules in organisms.
Abnormal lipid metabolisms may lead to many metabolic diseases, such as atherosclerosis. Lipidomics, a sub-branch of
metabonomics, is an important approach aiming at comprehensive analysis of lipid metabolisms. Recent advancements in mass
spectrometry combining with chromatography have led to the rapid development of lipidomics. Investigating the role of lipid
molecules in metabolic diseases has attracted increasing attention. In this review, we focus on the analytical approaches in used in
lipidomics research, and recent advances in their applications in the field of nutrition and health.

Residues of pesticides and veterinary drugs in foods are one of the important aspects of food safety issues, which has
attracted wide public attention. In recent years, remarkable progresses have been made in the development and application of new
methods and technologies for determining pesticide and veterinary drug residues in foods. This paper summarizes commonly
used methods and technologies and reviews the recent progress in the detection of pesticide and veterinary drug residues in foods.
Possible future directions are also outlined. We hope that this review can provide certain references to develop and improve
analytical technologies for the detection of pesticide and veterinary drug residues in foods.

This article reviews recent advances in the investigation of volatile flavor compounds of traditional Chinese
cured meat products such as dry-cured ham, Chinese bacon, dry-cured duck, fermented sausages and dry-cured fish products
as typical representatives. In this review, we discuss the formation mechanism of volatile flavor compounds in traditional
Chinese cured meat products, elaborate the characteristic flavor compounds of different types of cured meat products,
analyze their commonness and differences, and elucidate the possible mechanism for the differences with respect to raw
material properties and processing technology. We hope that this paper can not only enrich the current understanding of the
formation mechanism of volatile flavor compounds in traditional dry-cured meat products, but also can provide the basic
theory for improving their flavor.

Oligopeptide is usually composed of 3 to 9 amino acids. High Fischer ratio oligopeptide is one kind of peptide
mixture with a molar ratio of branched-chain amino acids (Leu, Ile and Val) to aromatic amino acids (Phe, Trp and Tyr)
higher than 20. High Fischer ratio oligopeptides have been reported to have multi-physiological functions. This paper
reviews recent advances in raw material selection, preparation and physiological functions of high Fischer ratio oligopeptides
derived from food protein source. Meanwhile, potential future research directions are discussed.

This article describes the source and impact on the flavor quality of wine of 2,4,6-trichloroanisole (TCA) in wine
and cork stoppers, analyzes obstacles to the detection of TCA, and summarizes the currently available analytical methods
for TCA in wine and cork stoppers. Sample pretreatment methods are classified by their principles, and their definitions,
characteristics and applications for TCA detection in wine and cork stoppers are discussed. Also summarized are the
characteristics and applications to detect TCA in wine and cork stoppers of different analytical instruments. To conclude, the
combination of extraction techniques and instrumental detection enables the condensation and analysis of TCA in wine and
cork stoppers.

Although competitive immunoassays are currently used more commonly to detect small molecules due to their
low molecular weight and single epitope, noncompetitive immunoassays have better specificity, higher sensitivity and
broader linear ranges. This review describes the latest progress on various noncompetitive immunoassays for small molecules
with emphasis on their principles, characteristics and applications. Furthermore, future development trends are discussed.

Molecularly imprinted polymers (MIPs) have several advantages including predetermined structure and effect,
specific recognition, chemical stability and wide practicability. Therefore, they have been widely applied in food inspection,
chemical analysis, pharmaceutical separation and analysis, etc. This paper summarizes the basic principle of molecular
imprinting and surface molecular imprinting technique and presents a systematic review of several innovative MIPs used for
the analysis of foods and drugs. Furthermore, future development trends are discussed.

When livestock and poultry undergo loading and unloading, transportation and recovery, lairage, fasting and
stunning procedures before slaughter, the animals will face many stressors, such as hunger, bumpy, crowded and other
objective factors, as well as panic, stress and other psychological factors. Most of the stress factors come from the preslaughter
process is detrimental to meat quality, but fasting before transportation and pre-slaughter resting may have some
beneficial effects on meat quality. Both electrical stunning and CO2 stunning are often used in mechanized slaughter process,
but CO2 stunning is less researched and applied in China. This paper summarizes the latest achievements in understanding
the effects of pre-slaughter transportation, lairage, fasting and stunning ways on meat quality with the aim of providing a
reference for producing high-quality meat and related research.

According to the World Cancer Research Fund, excessive intake of red meat may increase the risk of cancer and
be one of the causes of some tumors. Studies have concluded that N-glycolylneuraminic acid (Neu5Gc), a kind of sialic acid
produced in the human body after eating red meat, may be associated with the occurrence of cancer. Starting with addressing
the relationship between red meat and cancer, this paper discusses the structure, source, physiological function and clinical
application value of Neu5Gc. At the end of the paper, the possible carcinogenic mechanism of Neu5Gc as well as its research
value is explored.

Radix Astragali, the dried roots of Astragalus membranaceus (Fisch.) Bunge var. mongholicus (Bunge) Hsiao or
Astragalus membranaceus (Fisch.) Bunge, is a traditional Chinese medicine tonic with a wide range of medicinal values. Its
major constituents such as polysaccharides, saponins, flavonoids, amino acids and trace elements have been investigated.
Due to the anti-tumor, immune-enhancing, anti-aging, liver-protecting, myocardial contractility-enhancing and diuretic
effects, these chemical components are widely used in clinical treatment of related diseases and health promotion. In this
article, pharmacological and health-promoting effects of bioactive components of Radix Astragali are reviewed and
explored. Based on the bioactive components of Radix Astragali and its important roles in clinical treatment of some
diseases, this study will provide corresponding guidance and theoretical references for the development of health foods
containing Radix Astragali.

Sea cucumber is a kind of dietary delicacy and is also an important ingredient in Asian traditional medicinesover many centuries. It contains many bioactive components, such as polysaccharide, sea cucumber saponins, cerebrosideand ganglioside. Sea cucumber possesses anti-tumor, anti-cancer, immuno-enhancing and antibacterial activities. Theobjective of this paper is to summarize the molecular structures and biological activities of main bioactive components in seacucumber and to propose a scientific basis for reasonable application of sea cucumber resources.

The lack of effective methods for tracing organic foods brought about a lot of difficulties in inspecting and
governing the market of organic foods. Because the abundance of stable isotopes provides a natural fingerprint for foodproducing
environment (soil, water, air, fertilizer, feed, etc.), stable isotope technology has attracted much attention for its
application in tracing organic foods. This article summarizes an extensive review of the available literature regarding the
concept of stable isotope as well as the principle and applications of stable isotope technology in tracing organic plant foods
(vegetables, fruits and cereals) and organic animal foods (meat, milk and egg). In addition, the limitation and future research
directions of this technology in tracing organic foods are proposed in the present work.