The aim of this study was to investigate the influence of irradiation and freeze-thawing cycles on myofibrillar
protein oxidation and eating quality of beef during postmortem aging. The longissimus dorsi was excised from the
carcass after exsanguination, and treated with irradiation (3 kGy) and freeze-thawing (3 cycles) individually after 3 days
of postmortem aging at 4 ℃. Then protein oxidation and degradation were investigated, and eating quality of the beef
was measured as well. The results showed the content of carbonyls increased by 1.53 nmol/mg protein in irradiated beef
while the contents of total sulphydryls and active sulphydryls decreased by 6.04 nmol/mg protein and 4.71 nmol/mg
protein, respectively. Similarly, the L* and a* values declined. The degradation of troponin-T and desmin was enhanced
by irradiation and correspondingly the shear force showed a reduction by 12.84 N (P ＜ 0.05). On the other hand, freezethawing
cycles could lead to an increase of carbonyls and a decrease of sulphydryls, but significantly increase beef shear
force by 23.96 N (P ＜ 0.05) and cooking loss by 11.67% (P ＜ 0.05). All these results demonstrated that freeze-thawing
cycles could cause protein oxidation, but remarkably reduce beef tenderness and water-holding capacity. Although having a
more significant impact on myofibrillar protein oxidation, irradiation could improve beef tenderness significantly.

In this study, 157 kiwifruits from Meixian county, Shaanxi were selected and investigated for accurate evaluation
of kiwifruit quality. Nine indices including weight, long axis, short axis, thickness, volume, color, sugar content, acidity,
and firmness were measured and analyzed by descriptive statistics and correlation analysis. Principal component analysis
was employed to build a composite score mathematical model, and then the composite scores were analyzed by K-means
cluster. Fisher discriminate analysis was applied to re-cluster fruits for evaluating the reliability of K-means cluster analysis.
Results showed that all other grading indices except weight and volume presented significant differences. The 157 samples
were classified into three clusters according to their composite scores: good, 0.10-1.39; moderate, –0.44-0.09; and bad,
–1.27-0.46. The correct discrimination rate reached 98.72% when compared with the clustering analysis, suggesting that
there is a good consistency.

The changes of the mechanical properties, microscopic structure, infrared spectra, and X-ray diffraction spectra
of tilapia skin collagen fiber during different stages of its degradation induced by hydrogen peroxide were compared in this
paper. The results showed that, in the presence of hydrogen peroxide, the anti-puncture strength of collagen fibers decreased
exponentially with heating time. The variations in mechanical properties could be expressed as an exponential
function equation Y = 851.0e-0.001x (R2 = 0.996). Scanning electron microscopy demonstrated that the degradation of collage
n fiber underwent three stages including melting and destruction of the outer membrane of collagen fiber bundles, loosening
and fracture of fiber bundles, and ultimate exposure and release of collagen microfibers. The changes in X-ray diffraction and
infrared spectra exhibited weak heating-induced internal force of collagen molecules, but the triple helix was still remained.
Key words: hydrogen peroxide; tilapia skin; collagen fiber; degradation; aggregation structure

This study aimed to develop a list of descriptors to evaluate the quality of live bottom cultured scallop (Patinopecten
yessoensis). Firstly, 49 sensory candidates were screened from 90 participants by primary screening questionnaires, and the
candidates were further selected by measuring fungiform papillae density in their tongue, basic taste recognition ability,
detection threshold, and recognition threshold. A sensory panel of 9 assessors was finally built. One hundred and one
descriptive words were generated by the assessors for sensory evaluation of 6 scallop samples, and these terms were refined
to 32 by statistical methods. The 32 descriptors were further verified by daily sensory analysis of live scallops under different
storage conditions. The results of principal components analysis showed that the cumulative contribution rate of 2 principal
components reached 68%. The main flavor profile contributors were sweetness and freshness during the first day of storage.
The scallop samples can be discriminated by after-taste (AT-umami, AT-sweet, and AT-seafood) and taste (T-umami), while
the flavor during the later stage turned out to be associated with taste (T-bitter).

The objective of this work was to establish the optimal two-dimensional electrophoresis (2DE) protocol for
proteomic study of yak longissimus dorsi muscle. The extraction efficiencies of four protein extraction methods, including
high-speed centrifugation, trichloroacetic acid-acetone extraction, Tris-phenol extraction, and double lysis, were evaluated.
After 2DE, the gels were stained with silver, and the spots were analyzed by image Master 2D platinum software and 6
protein spots were identified by MALDI-TOF-TOF/MS. The results showed that the optimal protein extraction method
for yak muscle was high-speed centrifugation method due to the highest protein concentration and the largest number of
detectable protein spots, as well as its relatively short analytic time and operation convenience. The randomly selected 6
protein spots were identified as 5 different proteins, i.e., myosin regulatory light chain 2, fatty acid binding protein, malate
dehydrogenase, phosphoglucomutase-1, and peroxiredoxin-1. The 2DE system developed in the current study is suitable for
further proteomic analysis of yak muscle.

The change of nitrogenous compounds in the seeds of peanut cultivar Bairihong (Arachis hypogaea L.) during
96 h of germination was investigated. The results showed that the protease activity of peanut seeds germinated for 96 h
was increased by 54.82 times as compared with that of ungerminated dry seeds and the degree of protein hydrolysis was
15.01% at the end of the germination period. SDS-PAGE pattern showed the partial disappearance or loss of conarachin
(50 - 66 kD) and acidic arachin (38 - 49.9 kD) together with the appearance of a series of smaller molecular weight
subunits. The total nitrogen content was not significantly altered, but the quantity of protein nitrogen fell by 15.88% with
a concomitant increase in the content of non-protein nitrogen (from 2.84 mg/g to 9.20 mg/g) after 96 h of germination.
The contents of limiting amino acids (Trp + Val), the ratios of essential amino acids and of sulfur-containing amino acids
to total amino acids and essential amino acid index (EAAI) increased with prolonged germination period, suggesting that
germination can significantly enhance the quality of peanut protein.

In this study, the self-assembling behavior of collagen from grass carp and snakehead skin was investigated by
applying turbidity and rheology methods. The results indicated that both turbidity curve and rheology curve of the two
collagens showed a three-stage pattern including nucleation phase, assembling phase and equilibrium phase. In turbidity
tests, the time of nucleation phase was 13.5 and 3.5 min, and the time of assembling phase was 72.6 and 10.0 min for pepsinsolubilized
collagen (PSC) from grass carp and snakehead skins, respectively. In rheology tests, the time of nucleation
phase were 6.7 and 1.9 min, and the time of assembling phase was 105 and 58 min for skin PSC from grass carp and
snakehead, respectively. Compared with the results of turbidity tests, the time of nucleation phase was shorter and the time
of assembling phase was longer according to the results of rheology tests. The collagen fiber diameter was further increased
after the equilibrium phase from turbidity tests until the equilibrium phase from rheology tests was reached, and then
remained stable, suggesting that the self-assembling behavior of collagen could be more sensitively and integrally observed
by rheology method when compared with turbidity tests. Based on the results of rheology tests, the assembling rate of
snakehead collagen was faster and the assembling collagen gel was harder than that of grass carp collagen, indicating that
self-assembling behavior among different collagens is different.

The aim of this study was to investigate the effect of three different body weights on muscle fiber characteristics
and meat quality traits in triceps brachii muscle of Bamei lambs by ATPase histochemical staining technique. The results
showed that the cross-sectional area of type Ⅰ muscle fiber from 30-40 kg lambs was significantly lower than that of
lambs with higher body weights (P ＜ 0.05). The diameter of type ⅡA muscle fiber and the proportion by area of type ⅡB
muscle fiber from 50-60 kg lambs were significantly increased over that of lambs with smaller body weights (P ＜ 0.05),
whereas the proportions by number and area of type ⅡA muscle fiber from the heavier lambs were significantly smaller
(P ＜ 0.05). The 30-40 kg lambs had significantly lower L* value and higher Warner-Bratzler shear force than the 50–60 kg ones
(P ＜ 0.05). Body weight was correlated significantly positively with the diameter and cross-sectional area of type Ⅰ muscle
fiber and type ⅡA muscle fiber diameter (P ＜ 0.05), but highly significantly negatively with the proportions by number and
area of type ⅡA muscle fiber (P ＜ 0.01).

The migration of benzophenone (BP) and 1-hydroxycyclohexyl phenyl ketone (HCH) from food wrapper tomilk powder and Tenax at different high temperatures was investigated. To avoid the interference of unwanted peaks frommilk powder, gas chromatography was carried out under the following conditions: the initial column temperature was 80 ℃for 3 min, increased to 150 ℃ at 20 ℃/min, held for 10 min, and then to 290 ℃ at 30 ℃/min, held for 10 min. As thetemperature increased, larger amounts of BP and HCH were migrated faster and the time required to reach the equilibriumbecame shorter. The infiltration capacity of the food wrapper had an important impact on the migration. The use of paperwith stronger infiltration capacity should be avoided for the high-fat food packaged under high temperature conditions.Compared with Tenax, whole milk powder, which showed better adsorption capacity and more complex composition, wasmore suitable for the migration study.

The polyphenol oxidase (PPO) in phosphate buffer as a model apple juice browning system was inactivated byenzymatic induction of catechin, one of the major phenolic compounds identified in apples. The effect of different conditionsfor catechin induction by PPO on non-enzymatic browning properties of the model apple juice system was investigated bycontinuously measuring changes in color values (L*, a*, b*, and ΔE*). The results indicated that the enzymatic inductiontime and temperature had no significant impact on non-enzymatic browning properties of the model apple juice (P ＞ 0.05).However, pH and catechin concentration could significantly affect non-enzymatic browning properties of the model applejuice (P ＜ 0.05). A high degree of browning was developed in the model juice at pH 4.0, which was promoted by increasedcatechin concentration. Meanwhile, non-enzymatic polymers of catechin induced by PPO could interact with PPO, thusresulting in haze in the model juice.

Carbonyl derivatives of benzo(a)pyrene were synthesized through two-step chemical reactions of iodination and
Heck, and then their carbonyl groups were carboxylated by oximation reaction. The carboxylated haptens were conjugated
with the carrier protein, bovine serum albumin (BSA), using activated ester method for preparation of artificial antigen of
benzo(a)pyrene. In this work, the intermediate products including benzo(a)pyren-6-yl-substituted carboxylic acids (carboxyl
hapten) and 6-iodobenzo[a]pyrene were characterized by infrared spectroscopy (IR), mass spectrometry (MS), and nuclear
magnetic resonance spectroscopy (NMR), and the artificial antigen was qualitatively analyzed by UV spectrophotometry.
The results indicated that the carboxylated haptens and theartificial antigen were successfully synthesized, and the coupling
ratio between carboxylated hapten and BSA was 28:1.

Squid-flavor essence was prepared by Maillard reaction from squid viscera protein hydrolysates with different
hydrolysis degrees. We examined changes in the contents of amino acids, peptides and reducing sugar in reaction solution
before and after Maillard reaction and investigated the effect of hydrolysis degree of protein on browning degree of
Maillard reaction products (MRPs). The results showed that, with an increase in hydrolysis degree of squid viscera protein,
the consumption of amino acids increased after Maillard reaction, among which Arg, Glu, Lys and Leu had a larger
consumption. The consumption of peptides and reducing sugar increased at first, reaching a maximum value of 26.5% after
4 h of hydrolysis, followed by a decrease. Similarly, the absorbance and spectral scanning values of MRPs increased at first
and decreased afterward. Meanwhile, the color became darker at first and then lighter.

The effect of ultra high pressure (UHP) treatment on aroma components of ice wine was investigated. The
aroma components were analyzed by capillary gas chromatography-mass spectrometry (GC-MS) after solvent extraction
and their relative contents were determined by peak area normalization method. The results showed that UHP treatment
caused changes in aroma components of ice wine. The predominant aroma compounds including isoamyl alcohol, phenethyl
alcohol, diethyl succinate, ethyl acetate, and ethyl hexanate were changed obviously. Furthermore, the aroma of ice wine was
made richer and softer after UHP treatment at 300 MPa.

In this study, we examined changes in the contents of total phenols and condensed tannins in persimmon fruits
from 12 different varieties during growth and development by using Folin-Ciocalteu assay and vanillin-hydrochloric acid
assay, respectively. The experimental conditions for vanillin-hydrochloric acid assay were optimized by orthogonal array
design. The results indicated that the optimum conditions for condensed tannins determination by vanillin-hydrochloric
acid assay were as follows: the color was developed with 2.0 g/100 mL vanillin and 15% (by volume) concentrated HCl
in methanol for 0.5 h. The contents of total phenols and condensed tannins changed in a similar pattern during the growth
and development of persimmon fruits, reaching the maximum level at 35-50 d after the bloom stage followed by a gradual
reduction. However, the levels of both parameters in persimmon fruits were greatly different and their variation amplitudes
varied considerably among varieties. The contents of total phenols and condensed tannins were similar and changed in a
similar pattern among different varieties from each of the five groups: Japanese pollination constant nonastringent (J-PCNA),
Chinese pollination constant nonastringent (C-PCNA), pollination variant astringent (PVA), pollination variant nonastringent
(PVNA), and pollination constant astringent (PCA), and the abundance of both compounds in these five groups followed the
decreasing order: PCA, C-PCNA, PVA, PVNA, and J-PCNA.

The effect of different roasting degrees on the quality of germinated brown rice was examined by investigating
the changes in major components, color and flavor volatile compounds in germinated brown rice with mild, moderate
and intensive roasting. Results showed that the contents of reducing sugar and soluble protein in germinated brown rice
roasted to three different degrees were significantly lower than in those without roasting (P ＜ 0.05), but there was no
significant difference among the roasting degrees (P ＞ 0.05). Meanwhile, γ-aminobutyric acid (GABA) content significantly
reduced with an increase in roasting degree (P ＜ 0.05). Total phenolic content in highly roasted germinated brown rice
was significantly higher than that observed at lower roasting levels (P ＜ 0.05). After roasting, the contents of amylose
and resistant starch increased, but no significant difference was found among the three degrees (P ＞ 0.05). Roasting had
little effect on the total starch content. With increasing roasting degree, a*, b* and ΔE values increased, whereas L* value
decreased. By using headspace solid-phase micro-extraction (HS-SPME) coupled with gas chromatography and mass
spectrometry (GC-MS), the flavor volatile compounds of germinated brown rice without roasting and with different
roasting degrees were analyzed. It was found that the kinds and contents of pyrazines and furans significantly
increased. The loss of GABA content in germinated brown rice with mild roasting was the least, and it had the highest
relative content of pyrazines that could be a major factor contributing to baked fragrance. Therefore, mild roasting is more
appropriate for germinated brown rice.

Stabilized treatment was conducted on rice bran through microwave. The effects of the moisture content of rice
bran, microwave processing time and power on residual peroxidase activity of rice bran and acid value changes after 30 days
of　storage were examined. An orthogonal array experimental design was applied to optimize the microwave processing
parameters. The results indicated that when the thickness of the material layer was 1cm, the optimal microwave conditions
were as follows: moisture content, 28%; processing time, 90 seconds; and microwave power, 600 W. Under the optimal
conditions, the residual peroxidase activity was 1.9%, which was lower than the maximum permissible value of 5%. After 30
days of strorage at 37 ℃, the fatty acid value was 17.5 mg KOH/g, far lower than that of the control group (212.0 mg KOH/g).
At the same time, gas chromatography-mass spectrometry (GC-MS) analysis showed that microwave treatment had little
effect on the main fatty acids of rice bran. Therefore, microwave treatment can largely improve the stability of rice bran and
is available for the extraction of rice bran oil.

Bamei lamb, a new species cultivated in Inner Mongolia, is of significant value for research. In the current study,
Bamei, Small-Tailed Han and Sunit lambs at 4, 6 and 8 months of age were chosen. A slaughter experiment with 10 lambs of
each sex for each breed was conducted. Comparison of slaughtering characteristics and carcass quality between both sexes
was carried out as well. Dressing percentage in female Bamei lambs was higher than in male ones at the age of 4 months
(P ＜ 0.05). Meanwhile, female Bamei lambs had larger loin eye area than did their male counterparts and both sexes of the
other lamb breeds at the age of 4 months (P ＜ 0.05). Six-month-old male Bamei lambs had significantly higher dressing
percentage than did their Small-Tailed Han counterparts (P ＜ 0.05) and presented significantly larger loin eye area than
did their female counterparts from the same breed. Meanwhile, male Bamei lambs aged 6 and 8 months had significantly
higher levels of loin eye area and back meat thickness than did male and female Small-Tailed Han and Sunit lambs of the
same ages, respectively (P ＜ 0.05). As the age increased, dressing percentage in both genders of Bamei was significantly
increased from 4 to 6 months old (P ＜ 0.05), and pure meat percentage was significantly increased from 4 to 8 months old
(P ＜ 0.05). Moreover, loin eye area in female Bamei lambs and back meat thickness in male Bamei lambs both from 4 to
8 months old were also significantly increased (P ＜ 0.05). However, a significant increase in loin eye area and back meat
thickness was observed for male and female Bamei lambs from 4 to 6 months, respectively (P ＜ 0.05).

Objective: To study the relationship between the composition and contents of high-molecular-weight glutenin
subunits (HMW-GS) and the dough rheological properties of steamed-bread flour. Methods: The HMW-GS composition
and contents of 16 kinds of steam-bread flour were determined by SDS-PAGE and gel imaging scanning, and the dough
rheological properties were measured by farinograph and extensograph. Results: The HMW-GS composition was 1, 7+8, 2,
7+9, 8, 5+10, and 2+12, as well as 8 combinations including (1, 7+8, 5+10), (7+8, 2, 5+10), (1, 7+8, 2, 5+10), (7+8, 2+12),
(7+9, 5+10), (1, 7+9, 5+10), (1, 7+9, 8, 5+10), and (1, 7+9, 8, 2, 5+10). An obvious positive correlation between the types
and contents of HMW-GS and dough farinograph and extension properties was observed, and the two dough properties
were influenced in decreasing order by (5+10), (7+8) and (7+9). In addition, the most significant positive correlation
existed between (2+12) content and dough extension properties. The presence of HMW-GS 1, 2 and 8 and combinations of
HMW-GS 2 with (5+10), 8 or (7+9) were better for both dough properties. Conclusion: The dough rheological properties of
steamed-bread flour are influenced by the kinds, contents and combinations of HMW-GS.

This study was focused on the relationship between added azodicarbonamide (ADA) and the formation of
semicarbazide (SEM) in heated flour and deep-fried breaded shrimp. The amount of ADA formed in both matrices was
determined by HPLC-MS/MS. The results indicated that: SEM could be formed in ADA-spiked flour by dry heating or
wet heating. The amount of SEM formed under wet heat conditions firstly increased and then decreased with increasing
water amount, heating time and temperature. There was a positive correlation between SEM formation and the amount of
ADA added to flour (R2 = 0.998 2) with a conversion rate of approximately 1% to 1.2%. Meanwhile, in non-flour matrix,
ADA could also induce the formation of SEM but at a lower conversion rate, approximately of 0.3% to 0.4%. The amount
of SEM formed in deep-fried breaded shrimp was positively related to frying time and temperature. In conclusion, ADA
could result in the formation of SEM in flour and breaded shrimp under wet heating condition, which is influenced by ADA
concentration, water content, heating time and temperature.

The effects of water temperature and water to flour ratio on moisture distribution and transfer characteristics in
hot-water dough were studied using low-field nuclear magnetic resonance (LF-NMR), and the ultrastructure of the dough
was observed under scanning electron microscope (SEM). The results showed that the bound and free water contents in hotwater
dough decreased and the adsorbed water content increased with an increase in water to flour ratio. Increasing water
temperature resulted in an initial increase followed by a decrease in the bound water content but the opposite changes in the
adsorbed and free water contents in hot-water dough. The ultrastructure was affected greatly by water temperature, and the
surface of the dough became more uniform and smooth as a result of starch gelatinization. The starch particles were tightly
stuck with gluten structure and their voids consequently became smaller with an increase in water to flour ratio.

This study was carried out with the aim to investigate the thermal kinetics of color degradation of bamboo shoot
during blanching. The effect of blanching temperature (80, 85, 90, 95 and 100 ℃) and blanching time (3, 6, 9, 12, 15, 18
and 21 min) on color change kinetics of bamboo shoot was investigated. The color change was quantified by Hunter Lab
values (whiteness/darkness, L*; redness/greenness, a*; and yellowness/blueness, b*). These values were also used for the
calculation of total color change (ΔE), chroma and browning index (BI). As the blanching temperature increase, the rate
constants (k) of L* and a* values tended to be higher, while the rate constants (k) of yellow color, ΔE, chroma and BI
values decreased. These values were significantly changed at higher blanching temperature. The change of color values
could be fitted well with a zero-order model. Based on the R2 value of the model, the zero-order model could provide a better
explanation of the color change kinetics of bamboo shoot during blanching.

The effects of hot air drying, electro-temperature vacuum drying and vacuum freeze-drying on volatile compounds
in Lentinus edodes were investigated to find out the best drying process. The volatile compounds in Lentinus edodes and
its dry products were extracted by simultaneous distillation extraction (SDE) using dichloromethane as the extractant and
detected by gas chromatography-mass spectrometry (GC-MC). Comprehensive evaluations of dried Lentinus edodes were
conducted according to the relative contents and contributions of major volatile compounds. The results indicated that 51
compounds were detected and the product dried by electro-temperature vacuum drying showed the highest score of 5.42,
which was significantly higher than that of hot air drying (1.02) and vacuum freeze-drying (1.38).

The migration behavior of bisphenol A monomer from polycarbonate plastic container to ethanol solution at
various concentrations was studied at 75, 60, 40 and 20 ℃. The diffusion coefficients were calculated. The polymer specific
Ap-values were also estimated. The results showed that the migration of bisphenol A increased with an increase in ethanol
concentration at the same heating time and temperature, and was positively related to contact time and temperature at the
same ethanol concentration. The diffusion coefficient DP of bisphenol A in different solvent media followed the decreasing
order: 95% ethanol, 65% ethanol, 15% ethanol, and distilled water. According to the DP, the polycarbonate specific Ap-values
were estimated in the range of -1.02 to 7.54.

The effects of ratio of gellan to carboxyl methyl cellulose (CMC), ion type, and ion concentration on the textural
properties, water-holding capacity (WHC), and clarity of gellan-CMC mixed gels were examined using instrumental texture
profile analysis (TPA), centrifugation and spectrophotometry. Hardness of the mixed gels decreased as the proportion of
gellan decreased, and increased with increasing calcium or sodium ions until ion concentration reached a critical level.
Thereafter, further increases in calcium or sodium resulted in a reduction of hardness. Gel hardness was achieved at a much
higher level with sodium ionthan with calcium ion. In general, the addition of ions caused gels to be less cohesive and
springy. Decreasing gellan to CMC ratio caused an increase in gel clarity. The results of this study suggested a weak positive
interaction between gellan and CMC when no ion was added, whereas gellan formed a continuous network and CMC
discontinuous phase at higher ion levels.

The synergistic antioxidant activity of tea polyphenols with nuciferine in vitro was evaluated by determining their
abilities to scavenge DPPH and ABTS free radicals and protect against Cu2＋/H2O2-induced protein damage. Cytotoxicity of
tea polyphenols on Caco-2 cells was assessed by MTT, AO/EB and DAPI assays. The results showed that tea polyphenols
and nuciferine could significantly scavenge DPPH and ABTS free radicals, and significantly protect against Cu2＋/H2O2-
induced protein damage in a dose-dependent manner with an obvious synergism between both antioxidants. Tea polyphenols,
when used at a concentration of 1 mg/mL, significantly reduced the viability of Caco-2 cells after 24 h incubation. In
conclusion, tea polyphenols and nuciferine scavenge DPPH and ABTS free radicals and protect against oxidative protein
damage in a synergistic way. Tea polyphenols significantly reduce the viability of Caco-2 cells.

This study was done with the aim to explore the differences in quality characteristics among 6 commercial
samples of kimchi. Physico-chemical and microbiological indices of kimchi were detected by national standard methods.
The results showed that there was no significant difference in moisture content or pH (P ＞ 0.05), yet a significant
difference in salt content and total acidity was observed among different kimchi samples (P ＜ 0.05). The number of lactic
acid bacteria of kimchi fermented for about 15 days was less than that fermented for about 23 days (P ＜ 0.05), while the
number of aerobic bacteria and yeast of kimchi fermented for about 15 days was more than that fermented for about 23 days
(P ＜ 0.05). The number of coliforms in all kimchi products was less than 3 MNP/g. There were significant differences in
quality characteristics among these kimchi products, but all samples complied with the quality standards for import.

Ten psychrotrophic strains were isolated from refrigerated rabbit meat and identified with 16S rDNA sequencing.
B25 was identified as Serratia, and nine other strains were identified as Pseudomonas. The amount of biogenic amines
produced by these 10 strains was detected by thin-layer chromatography. B25 strain could produce a variety of biogenic
amines, while the other nine strains could not produce any biogenic amine. B25 was inoculated into Pseudomonas broth
with amino acid precursors and incubated for 24 hours. The biogenic amines produced by B25 strain were determined by
high performance liquid chromatography (HPLC). The results demonstrated that the strain had strong ability to produce
putrescine, phenylethylamine and cadaverine which were determined to be 0.41 mg/mL, 0.05 mg/mL and 0.23 mg/mL,
respectively. Therefore, the strain poses a potential threat to the safety of refrigerated rabbit meat products.

Pigments were extracted by breaking down cultured cells of carotenoid-accumulating Sporobolomyces pararoseus(named as NGR) isolated from strawberry fruit using dimethyl sulfoxide (DMSO). Three major carotenoids produced by thewild-type strain NGR of Sporobolomyces pararoseus, β-carotene, torulene and torularhodin, were identified by thin-layerchromatography (TLC), UV spectrophotometry and high performance liquid chromatography (HPLC) by comparison withpigments from R. glutinis NBRC 1125T and S. pararoseus CBS 0376T and β-carotene standard. Torulene and β-carotenealong with its deduced isomer 13-trans-β-carotene were found to be the most abundant carotenoids (653.22 and 635.10 μg/g,respectively) in S. pararoseus NGR, followed by torularodin (150.37 μg/g). Y9 was a UV-induced mutant of the wild-typestrain NGR which accumulated more β-carotene (accounting for 54% of the total carotenoids) than the original strain. W1was a pink β-carotene deficient mutant which reduced the accumulation of torularhodin and torulene. W4 was an albino.When cultivated in yeast culture medium (YPD), the wild-type strain NGR accumulated 1 438.69 μg/g total pigments.

The present study was conducted to optimize fermentation conditions for the production of 3-phenoxybenzoic
acid-degrading enzyme by Sphingomonas sp. SC-1. The significant factors for the enzyme activity were screened from
medium components and culture conditions by Plackett-Burman design and optimized by Box-Bohnken design. The
optimal medium was composed of 0.5 g/L peptone, 0.5 g/L yeast extract, 0.8 g/L glucose, and 0.01 g/L MgSO4, 0.1 mg/mL
3-phenoxybenzoic acid. The optimal culture conditions were found to be as follows: initial pH, 8.33; inoculum age, 40.0 h;
inoculum size, 4 mL/100 mL (at a cell density of 108 CFU/mL); rotation rate, 180 r/min, culture temperature, 30 ℃; medium
volume in 250-mL conical flask, 30 mL; and culture time, 37.75 h. Under the optimal conditions, the enzyme activity was
1.870 5 mU/g, a 9.24-fold increase over that observed before optimization (0.226 9 mU/g).

The effects of different concentrations of extractable polyphenols (EPP) and non-extractable polyphenols
(NEPP) from blueberries on the mRNA levels of inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2) in
lipopolysaccharides (LPS)-induced RAW264.7 cells at different culture times were studied in this paper. The results showed
that both EPP and NEPP from blueberries inhibited the mRNA expression of iNOS and COX-2 genes. During a 12-h
incubation period, the inhibitory effects of both EPP and NEPP, especially that of EPP, were significant. It is suggested that
EPP and NEPP have significant anti-inflammatory activity by inhibiting the mRNA expression of iNOS and COX-2 genes in
macrophages.

The study was performed to explore the effects of temperature, pH, substrate concentration, activator, and
inhibitor on PPO activity of Artemisia apiacea. Experimental results showed that the optimal pH and temperature for PPO
activity were 40 ℃ and 6.8, respectively. The Michaelis constant (Km) was 0.015 4 mol/L and Vmax was 125 U/min, which
was increased along with an increase in substrate concentration in a certain range. As compared with the control, MgCl2 and
SDS activated PPO activity by 30.3% and 45.3% when added at a concentration of 0.9 and 8 mmol/L, respectively. VC,
citric acid and PVP inhibited the enzyme activity by 70.4%, 83.7% and 77.6% when used at a concentration of 0.03, 1.2 and
20 g/L, respectively. The inhibition of NaHSO3 on PPO activity rose slowly with increasing concentration from 0.01 to 0.08 mmol/L.

In this study, the hapten of tenuazonic acid, the most harmful Alternaria mycotoxin, was designed and modified.
We systematically investigated the selection of carrier protein and coupling method of hapten derivatives for the carrier,
the purification and identification of artificial antigens, and the analysis of various factors that affect the synthesis of
immunogens to determine tenuazonic acid coupling with BSA protein by EDC method. An artificial antigen was obtained
successfully with a coupling ratio of 9.7:1, which could be used to immunize animals.

The original strain Mycobacterium MN2 which is capable of selectively cleaving the side chain of phytosterol to
generate androst-4-ene-3,17-dione (AD) and androsta-1,4-diene-3,17-dione (ADD) was induced by UV irradiation and dithyl
sulfate (DES). The mutant strains were selected and grown with higher concentration substrate by gradient plate method
and their fermentation performance was evaluated. Then the biotransformation medium of the selected mutant strains was
optimized by orthogonal array design. One mutant strain MN4 was obtained. When the concentration of substrate phytosterol
was 20 g/L and shaking flask fermentation was proceeded for 144 hours, the conversion rate of androst-4-ene-3,17-dione
(AD) from phytosterol by MN4 was 40.9%, which was 15.1% higher than that of the original strain. In addition, the mutant
strain showed high genetic stability after five continuous passages. The optimum medium composition for AD production
was found to be 1 g/L glucose, 25 g/L corn steep liquor, 0.6 g/L Na2HPO4, 6.2 g/L NaNO3, and 160 g/L soybean oil. Under
the optimal conditions, the conversion rate of androst-4-ene-3,17-dione was 50.6%. A method for screening substrateresistant
strain with high yield of androst-4-ene-3,17-dione has been established, and the mutant strain MN4 with high
biotransformation ability and excellent genetic stability had been obtained after UV and DES mutation.

Aflatoxin B1 (AFB1)-degrading enzyme (ADE) was purified from Pseudomonas stutzeri F4 by a three-step
procedure including ammonium sulfate fractional precipitation and chromatography on DEAE-Sepharose and Sephadex
G-100. A total of 123-fold purification of ADE with a recovery of 56% and an ultimate specific activity of 6.4 × 104 U/mg
were achieved. The apparent molecular mass of ADE was estimated to be about 24 kD by SDS-PAGE. The ADE displayed
the highest degradation activity for AFB1 at 30 ℃ and pH 6.0. Cu2+ exhibited strong inhibitory activity with an apparent Km
of 5.61 × 10-5 mol/L as indicated by the double-reciprocal plot.

Totally 36 lactic acid bacteria (LAB) strains were isolated from different samples. The analysis of antibiotic
susceptibility showed that 26 strains of them were resistant to one or more antibiotic agents, and 4 of the 26 strains carried
antibiotic resistant genes. The tetracycline resistant genes tet (M) and tet (L), carried by Enterococcus faecium KN9 could
be transferred to the recipient Lactococcus lactis MG1614 by conjugation. We also assessed the ability of production of
undesirable metabolites, and the results showed that some of 36 isolates could produce tyramine or/and histamine, but none
of them could produce nitroreductase or azoreductase. Therefore, we could conclude that most of the isolates are safe, and
E. faecium KN9 carrying tetracycline resistance genes may be detrimental to human beings so that it is necessary to perform
safety assessment of lactic acid bacteria before they are applied.

ACO is a key enzyme in the biosynthesis of ethylene. LeHB-1 is the transcription factor of tomato gene ACO1. By
studying the activity of transcription factor LeHB-1, one can understand the regulation mechanism of ethylene synthesis. In
this study, the sequences of fruit-specific promoter 2A11 and LeHB-1 gene were cloned from tomato by PCR. Then the sense
and antisense fruit-specific expression vectors of LeHB-1 were constructed and transformed into Agrobacterium GV3101, and
then the plant with the transformation of targeted bacteria was obtained. This research lays a foundation for further study of the
biological functions of the transcription factor LeHB-1 during the development of fruits via the transformation of tomato.

Neutral protease and activated starter culture treated with lysozyme followed by ultrasonic were used either
alone or in combination to accelerate cheese ripening. The numbers of dominant microorganisms (lactobacilli, lactococci,
micrococci, and enterococci) and free amino acid contents were measured at 0, 15, 30, 45, 60, 75, and 90 d of ripening. The
addition of the treated starter culture or neutral protease cheese led to an increase in the content of free amino acids in cheese.
The numbers of microorganism colonies were increased to different extents by the former but not significantly affected by
the latter (P ＞ 0.05).

Specific high-titer mouse polyclonal antisera against metronidazole were prepared by converting the hydroxyl
groups in the metronidazole molecule into carboxyl groups using succinic anhydride method and conjugating the modified
molecule (MNZ) respectively with albumin from bovine serum (BSA) and ovalbumin (OVA) using carbodiimide method
to form the immunogen MNZ-BSA and the coating antigen MNZ-OVA. UV spectroscopy and SDS-PAGE confirmed that
MNZ was coupled successfully to the carrier protein. Specific high-titer polyclonal antisera were obtained by immunizing
Balb/c mice with MNZ-BSA at a dose of 20 μg or 50 μg for each mouse for 8 weeks, respectively, and the titers were
achieved to be 1:104 and IC50 was 61.39 ng/mL.

Objective: To understand the dominant groups of contaminant fungi and analyze the potential fungal contaminants
on wine grapes from Hexi Corridor in Gansu. Methods: A primary investigation was conducted on wine grapes from
different regions in Hexi Corridor. Samples were separated and identified. The toxin-producing ability of the isolated strains
was analyzed by high performance liquid chromatography (HPLC). Results: Penicillium decumbens, Penicillium expansum,
Aspergullus versicolor, and Aspergillus fumigatus were identified as the dominant contaminating fungi on wine grapes.
Penicillium expansum was found to be able to produce patulin. Conclusion: Based on the fungal contamination of wine
grapes, the grape-growing areas of Hexi Corridor are at risk of patulin contamination.

This study was intended to employ response surface methodology to establish the optimum culture conditions
and medium components for the production of polysaccharides by Athelia rolfsii AY6657741 isolated from Clivia miniata
Regel. When Athelia rolfsii AY6657741 was inoculated at an inoculum size of 7% by volume to a culture medium containing
35 g/L corn starch, 50 mL/L corn steep liquor, 3.1 g/L NaNO3, 1.0 g/L KH2PO4, 0.5 g/L KCl, 0.25 g/L MgSO4·7H2O,
and 1.4 g/L citric acid (pH 4.55) and cultivated at 29 ℃ with a rotation speed of 200 r/min for 5.5 d, 16.135 g/L crude
polysaccharides were produced.

Cholesterol-lowering lactic acid bacteria were screened from fermented sour meat by using different culture
media. Totally 18 strains were isolated, among which SR10 had the highest cholesterol-lowering capacity and could reduce
cholesterol by 68.49 μg/mL, representing 33.78% of the initial concentration. Through the morphological observation,
physical and chemical identification and 16S rRNA molecular analysis, SR10 strain was identified as digesting Lactobacillus.
Furthermore, a preliminary investigation was carried out on the cholesterol-lowering mechanism of Lactobacillus SR10. It
was found that the intracellular enzymes of SR10 were mainly responsible for this activity and had 8.7 times higher specific
activity than the extracellular ones.

In this study, alcalase was applied for cured spent hen breast meat before air-drying ripening. The changes in
proteolysis and free amino acids in the enzymatic treatment and control groups during dry curing were investigated and
the pattern of proteolysis was examined. The results showed that alcalase could promote the protein hydrolysis of the raw
material significantly. In hydrolysate products, myofibrillar fragmentation index (MFI) increased significantly (P ＜ 0.05)
and proteolysis index (PI) exhibited a significant increase (P ＜ 0.05). At the end of curing, the contents of sarcoplasmic
and myofibrillar proteins were decreased significantly (P ＜ 0.05) by alcalase treatment as compared to the control group.
The electrophoresis results showed that the proteins with molecular weight higher than 72 kD were gradually decomposed
while those lower than 28 kD were accumulated. In addition, the content of total free amino acids (P ＜ 0.05) significantly
increased as a result of alcalase treatment, and more amino acids were involved in the subsequent decomposition reactions at
the later stage of air drying. These observations indicated that alcalase could promote further conversion of free amino acids.

Purpose: To study the effect of konjac glucomannan on short-chain fatty acids in the cecal contents of mice so
as to provide a scientific basis for the development of functional foods with intestinal health maintenance. Methods: Forty
seven-week-old BALB/c male mice were randomly divided into four groups: control, and KGM low-, moderate- and highdose
groups with 10 mice in each group. The mice were fed with AIN93 purified feed plus different doses of KGM (0, 25,
50, and 75 g/kg). The mice were sacrificed by cervical dislocation after 4 weeks and their cecal contents were dissected and
collected. Gas chromatography was used to determinate the types and contents of short-chain fatty acids. The suitable dose
of KGM for dietary supplementation was then determined. Results: Different doses of KGM exerted considerably different
effects on short-chain fatty acids in mouse cecum. Moderate-dose KGM (50 g/kg) significantly (P ＜ 0.01) promoted the
production of acetic acid, propionic acid, and butyric acid; low-dose KGM (25 g/kg) significantly promoted the production
of acetic acid and butyric acid (P ＜ 0.05); high-dose KGM (75 g/kg) not only significantly promoted the production of
acetic acid (P ＜ 0.05) but also significantly inhibited the generation of propionic acid (P ＜ 0.05). Different doses of KGM
neither promoted nor inhibited the production of isobutyric acid. Conclusion: Moderate-dose KGM (50 g/kg) and low-dose
KGM (25 g/kg) have a good intestinal prebiotic effect on BALB/c male mice and the potential of preventing and treating
intestinal disease.

Objective: To investigate the effect of rosmarinic acid (RA) on the nitration of insulin induced by peroxynitrite anion
(ONOO－). Methods: The insulin was incubated with excessive amounts of ONOO－ in a chemical system with or without
RA. The nitrated insulin was detected by colorimetric method and non-denaturing polyacrylamide gel electrophoresis (native-
PAGE). Results: Insulin could be nitrated by ONOO－ and the nitrated insulin had the maximum absorption peak at 396 nm.
RA inhibited insulin nitration induced by excessive ONOO－ in a concentration-dependent manner, whereas it had no effect on
thenitrated insulin. Conclusion: RA can inhibit insulin nitration, which may be due to its scavenging activity on ONOO－.

Objective: To evaluate the inhibition of cordycepin on microglial activation induced by lipopolysaccharide (LPS)
and the protection of neuronal cells by cordycepin. Methods: The effect of cordycepin (0.1–10 μmol/L) on cell viability was
evaluated by MTT assay. Nitrite levels in culture supernatants were examined by Griess assay. The mRNA expression of
inducible nitric oxide synthase (iNOS) was evaluated by RT-PCR. The NO-scavenging and DPPH free radical-scavenging
activities of cordycepin were measured using SNP as a NO donor and DPPH as a free radical donor, respectively. The effect
of cordycepin on the decreased viability of PC12 neurons induced by H2O2 or conditioned medium obtained from LPSactivated
microglial cells was evaluated by MTT assay. In addition, the superoxide dismutase (SOD) activity was examined
by hydroxylamine method. Results: Cordycepin could inhibit the production of NO and the mRNA expression of iNOS
in LPS-activated primary mouse microglial cells obviously. However, treatment with cordycepin (0.1–10 mol/L) had no
significant cytotoxicity. Cordycepin showed significant scavenging activity towards nitric oxide radical (NO) and DPPH free
radicals. Cordycepin alone did not influence the viability of PC12 neurons; however, it improved the decreased viability of
PC12 neurons induced by H2O2 or conditioned medium from LPS-activated microglia. In addition, the SOD activity in H2O2-
treated PC12 cells could be upgraded. Conclusion: It is suggested that cordycepin can inhibit LPS-induced NO production
by blocking the transcriptional levels of iNOS in microglial cells. Cordycepin can protect PC12 neurons from toxic influence
by activated microglia, and protect H2O2-impaired PC12 cells by improving SOD activity. Cordycepin may have therapeutic
potential for the treatment of neurodegenerative diseases accompanied by microglial activation.

Objective: To study the lipid-lowering effect of numb-tasting components of Zanthoxylum bungeanum combined
with capsaicin at various ratios on hyperlipidemic rats. Methods: Totally 40 Sprague-Dawley (SD) female rats were divided
into 5 groups according to body weight including normal control group, high fat model group, and three groups administered
by gavage with binary mixtures were at ratios of 1:8 (A), 2:7 (B) and 3:6 (C). The mixtures administered to rats at doses
of 1, 2 and 3 mg/(kg·d). All the rats were permitted free access to basal diet and water. Body weight and food intake were
recorded every day. After 4 weeks of administration, serum and liver lipid parameters were measured and liver slices were
examined. Results: The combinations of numb-tasting components of Zanthoxylum bungeanum and capsaicin at various
ratios could result in a reduction in body weight gain and serum and liver lipid levels, ameliorate fatty liver symptoms in
rats, and improve cholesterol metabolism effectively while having no adverse on the normal development of rat liver. The
best effect was observed when the ratio between numb-tasting components of Zanthoxylum bungeanum and capsaicin was
3:6 (m/m). Conclusion: Numb-tasting components of Zanthoxylum bungeanum combined with capsaicin at various ratios can
effectively reduce blood lipids and body weight gain in hyperlipidemic rats.
reveal the synergistic reduction effect on blood lipid.

This article demonstrates food safety legal systems from both an international and domestic law perspective and
presents the logical relationship between technical barrier to trade (TBT) as well as Agreement on the Application of Sanitary
and Phytosanitary Measures and food safety. In this paper, we also propose the dialectical characteristics of international and
Chinese legal systems for food safety and put forward some suggestions to improve China’s relevant laws and regulations.
Food safety in China can be effectively ensured only by objectively dealing with the technical barriers to international trade.

Aim: To investigate the effect of Lactobacillus plantarum NCU116 (L. plantarum NCU116) on antioxidant
activity and renal function in rats fed a high-fat diet. Methods: Totally 40 male rats were randomly divided into 4 groups:
L. plantarum NCU116 groups with two doses (108 and 109 CFU/mL), high-fat model group and normal control group. After
5-week administration, the renal index was analyzed, and the contents of serum creatinine (Scr), blood urea nitrogen (BUN),
and uric acid (UA) were determined. Meanwhile, the activities of superoxide dismutase (SOD), glutathione peroxidase
(GSH-Px), and catalase (CAT), total antioxidant capacity (T-AOC) and the content of malondialdehyde (MDA) in renal
homogenates were determined. The kidney was examined histopathologically as well. Results: Compared with highfat
model group, the levels of UA, SOD, GSH-Px, CAT, T-AOC, and MDA in the high-dosage L. plantarum NCU116
group were obviously improved (P ＜ 0.05), and these biochemical observations were supplemented by histopathological
examination of the kidney. Conclusion: L. plantarum NCU116 can protect the kidney from oxidative stress and improve the
renal function of high-fat diet fed rats.

The aim of this study was to investigate the protective effect of total flavonoids from sowthistle tea (TFST),
the leaves of sowthistle, against chronic alcoholic fatty liver in mice. A mouse model of chronic alcoholic fatty liver was
established by intragastric administration of alcohol. Then, the model mice were administered with sowthistle tea extract
for 12 weeks. In the present study, body weight, liver weight, the levels of alanine aminotransferase (ALT), aspartate
aminotransferase (AST), triglyceride (TG), and total cholesterol (TC) in serum and the levels of malondialdehyde
(MDA), superoxide dismutase (SOD), glutathione (GSH), interteakin-1β (IL-1β), and tumor necrosis factor-α (TNF-α)
in liver were determined. Meanwhile, histopathological changes in liver tissues were examined. The results showed
that the levels of ALT, AST, TG, TC, MDA, IL-1β, and TNF-α in liver from the treatment groups were lower than
those in the model group, while SOD and GSH activities in liver were higher, and the liver lesions were restored in
some degree. It is indicated that sowthistle tea extract has a positive impact on chronic alcoholic fatty liver in mice.

The hypolipidemic and antioxidant effects of anthocyanins from purple sweet potato (PSPAs) were evaluated. SD
rats were divided into two groups which were fed with normal diet and a high-cholesterol diet for four weeks, and then the
body weights and serum lipid profile were determined to examine whether hyperlipemia model was successfully established.
Then, the rats from the high-cholesterol diet group were divided into 5 groups including model group, positive control group,
and low-, medium- and high-dose anthocyanins groups. The levels of serum lipids, the activity of SOD and the content of
MDA were measured. The results showed that PSPAs significantly inhibited the body weight gain and the increases in liver
index and spleen index, but enhanced heart index. The levels of serum TC, TG, LDL-C and Apo B, atherosclerosis index and
liver MDA level in hyperlipidemia rats fed with PSPAs were significantly lower than those in the model group. In addition,
PSPAs increased serum HDL-C and Apo AⅠand the activity of SOD in liver. The best hypolipidemic and antioxidant effects
of PSPAs were observed when used at high dose.

The antioxidant activity and immune activity of small peptides (tripeptides and tetrapeptides) from fermented
sesame meal were investigated in vivo. Totally 56 healthy Kunming mice (4 weeks old) were randomly divided into 7
groups. The mice in normal control group were administered with saline, and those in test groups were administered
with sesame tripeptides or tetrapeptides at doses of 2, 4, and 8 mg/d, respectively. After continuous intragastric admi
nistration for 28 days, the mice were sacrificed to harvest serum and liver. The organ coefficients of liver, spleen and
thymus, malondialdehyde (MDA) content in serum and liver, and the activities of superoxide dismutase (SOD) and
glutathione peroxidase (GSH-Px) in liver were determined. T-lymphocytes such as CD3＋, CD4＋ and CD8＋ in spleen
were tested by flow cytometer. The results showed that, in mice fed the sesame peptides, the organ coefficients were not
changed significantly (P ＞ 0.05), but MDA contents in serum and liver were reduced significantly (P ＜ 0.05). SOD and
GSH-Px activities in liver exhibited a significant increase. CD4＋/CD8＋ ratio was also significantly increased (P ＜ 0.05) in
the tetrapeptide high-dose group. Therefore, both tripeptides and tetrapeptides from fermented sesame meal have obvious
antioxidant capacity in vivo, and the tetrapeptides can enhance the body’s immune activity when administered at high dose.

Objective: To explore the protective effect of cod skin collagen peptides with different molecular weights
on alcohol-induced gastric mucosal injury and the mechanism involved. Methods: A combination of alkali protease
and trypsin was used to hydrolyze collagen extracted from cod skin into collagen peptides different molecular weights.
The acute gastric mucosal injury model induced by high concentration of alcohol was used to examine the protective
effect of cod skin collagen peptides by determining physiological and biochemical indexes in stomach tissue and serum.
Results: Compared with the model group, collagen peptides could significantly reduce the gastric bleeding, Ca2+ content
and myeloperoxidase (MPO) activity of gastric tissue (P ＜ 0.05). In addition, medium molecular size peptides reduced the
gastric mucosal injury index to 9.21% (P ＜ 0.01) and inhibited gastric injury by 57.16%, suggesting the best protective effect.
Moreover, cod collagen peptides could increase the glycoprotein content and SOD activity of gastric tissue (P ＜ 0.05), decrease
the MDA content of gastric tissue, and increase the serum GSH level (P ＜ 0.05). Conclusion: Cod skin collagen peptides can
play a protective role on acute gastric mucosal injury in rats by enhancing the gastric mucosal barrier and antioxidant capacity.

Objective: The protective effect of refined polysaccharides from Termitomyces albuminosus (RPTA) on acute
alcoholic hepatic injury in mice was investigated. Methods: The mice were randomly divided into blank control group,
alcoholic control model group, bifendate (150 mg/(kg·d)) group and RPTA (100, 200 and 400 mg/(kg·d)) groups. All mice
except the blank control group were administered with the corresponding drugs for 30 days prior to the administration of
50% alcohol at a dose of 12 mL/kg bw. After alcohol treatment for 12 hours, sera were collected to determine aspartate
transaminase (AST), alanine aminotransferase (ALT) and triglyceride (TG). All mice were killed through dislocation for the
assay of antioxidant activity in liver, while the degree of hepatic injury in mice was analyzed by histological examination.
Results: The levels of AST, ALT, TG, and malondialdehyde (MDA) in liver revealed an obvious decrease in the RPTA
treatment groups when compared to the model control group, while the contents of glutathione (GSH), and the activities of
superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) in liver exhibited an obvious increase. The pathological
changes such as fatty degeneration and necrosis in liver were significantly alleviated in the RPTA groups, especially in
the 400 mg/(kg·d) RPTA group. Conclusion: RPTA can protect the liver from alcohol-induced injury in mice, likely by
enhancing the radical-scavenging system and protecting the cell membrane from alcohol-induced injury.

This study was performed to investigate the effect of blueberry juice and blueberry anthocyanins with various purities
on blood pressure of spontaneously hypertensive (SHR) rats aged 12 weeks. The rats were separated into four groups: group A
was administered by gavage with blueberry juice (containing 1.00% anthocyanins), and groups B, C and D were administered
orally with 8.66%, 38.49% and 94.42% anthocyanins, respectively. The doses, calculated based on anthocyanins content, were
94.4, 472.1 and 944.2 mg/kg body weight (bw) for group A, 10.9, 54.5 and 109.0 mg/kg bw for group B, 2.5, 12.3 and 24.5 mg/kg bw
for group C, and 1.0, 5.0 and 10.0 mg/kg bw for group D. The results showed blueberry juice and blueberry skin extracts
containing different amounts of anthocyanins, when used at the same doses (anthocyanins equivalent), presented a significant
difference (P ＜ 0.05) in their antihypertensive effect on SHR rats. However, no significant difference in antihypertensive
activity was observed between blueberry anthocyanins with different purities when used at same doses (P ＞ 0.05). At 4 or 5
h after high-dose administration of blueberry juice and blueberry anthocyanins with three different purities, the systolic blood
pressure of SHR rats was reduced by 38.45, 32.57, 33.09, and 33.41 mmHg, respectively. Therefore, blueberry anthocyanins
can ameliorate in SHR rats, and this effect is enhanced by other active components of blueberry juice.

 Purpose: To study the effect of ginseng glycopeptide (GGP) combined with aerobic exercise on glucose and lipid
metabolism disorders in Goto-Kakisaki rats (GK rats). Methods: Totally 40 GK rats were randomly divided into four groups by
blood glucose levels as model control group (group C), 80 mg/(kg·d) GGP group (group G), aerobic exercise group (group E),
and 80 mg/(kg·d) GGP plus aerobic exercise group (group GE). GK rats in exercise group underwent 60 min swimming
without weight loading every day 5 days per week for 8 weeks. GGP preparation was subcutaneously injected to GK rats
in GGP group at the dose of 80 mg/(kg·d). The model control rats were treated with saline via subcutaneous injection for
8 weeks. Body weight, food and water intake, urine output, and serum glucose concentration were measured every week.
After the last training followed by 12 h fasting, glucose (GLU), triglyceride (TG), total cholesterol (TC), free fatty acid
(FFA), nitric oxide (NO), serum insulin (INS), C-peptide (C-P), and tumor necrosis factor-α (TNF-α) were also determined.
Results: Among all groups, the body weight and food intake of GK rats did not exhibit significant difference (P ＞ 0.05).
Compared with group C, group E showed lower but not significantly different water intake and urine output (P ＞ 0.05),
but a significant reduction in both parameters was observed for groups G and GE (P ＜ 0.05 or P ＜ 0.01). The GK rats
from group E showed a significant reduction in serum TC level (P ＜ 0.05), while showing no significant difference in all
other indicators (P ＞ 0.05). The levels of GLU, TNF-α and FFA in group G were significantly lower than those in group C
(P ＜ 0.05), and the levels of INS C-P and NO were significantly higher than those in group C (P ＜ 0.05), while there was
no significant difference in serum TC or TG levels (P ＞ 0.05). Group GE significantly reduced the levels of GLU, TC, TG,
TNF-α and FFA (P ＜ 0.05 or P ＜ 0.01), and significantly increased the levels of INS, C-P and NO (P ＜ 0.05). Compared
with group G, the water intake and urine output in group GE were significantly reduced after the first week (P ＜ 0.05), and
tended to be lower but not significantly different at other time points (P ＞ 0.05). The water intake and urine output in group
E were higher than but not significantly different from those in group G (P ＞ 0.05). The levels of GLU and TC in group GE
significantly reduced when compared with those in group C (P ＜ 0.05); however, the levels of NO, INS and C-P in group
GE were increased and the levels of TG, TNF-α and FFA were reduced but without significantly different (P ＞ 0.05). Group
E indicated a significant decrease in TC and C-P levels in comparison to group C (P ＜ 0.05), and presented lower NO and
INS levels and higher GLU, TG, TNF-α, and FFA levels but without showing significant difference (P ＞ 0.05). Group GE
exhibited a significant reduction in urine output and GLU level (P ＜0.05 or P ＜ 0.01), a significant increase in C-P level
(P ＜ 0.05), but no significant differences in all other parameters (P ＞ 0.05) compared with group E. Conclusion: GGP
combined with can significantly decrease the levels of blood glucose and blood lipid in GK rats, improve the metabolism
disorders of glucose and lipid, and ameliorate insulin resistance.

Objective: To explore the improvement of pine pollen on learning and memory disorder caused by lead poisoning
in mice. Methods: Mouse model of lead poisoning was established and the model mice were experimentally treated with
pine pollen by gavage. After six weeks, the learning and memory ability were evaluated. Meanwhile, MDA content and
monoamine oxidase (MAO), glutathione peroxidase (GSH-Px) and superoxide dismutase (SOD) activities in cerebral tissue
were assayed. Results: Compared with the control group, the learning and memory ability of the mice from the model group
were decreased (P ＜ 0.05 or P ＜ 0.01), and the activities of brain GSH-Px and SOD were significantly reduced (P ＜ 0.05),
while MDA content and MAO activity exhibited a significant increase (P ＜ 0.05 or P ＜ 0.01). Compared with the model
group, the learning and memory ability of the mice from the pine pollen group were improved (P ＜ 0.05) and the activities
of GSH-Px and SOD were significantly enhanced (P ＜ 0.05), while MDA content and MAO activity were decreased
(P ＜ 0.05). Conclusion: Lead poisoning can impair learning and memory ability of mice; however, pine pollen can rescue
the impairment of learning and memory.

NADPH is an important cofactor of microbial metabolism, which is a limiting factor in microbial amino acid
anabolism. This article reviews the biosynthesis of NADPH, its relationship with microbial production of amino acids, and
strategies to promote amino aicd biosynthesis by regulating NADPH metabolism with the aim of providing a reference for
improving the yield of amino acids.

Edible antimicrobial films containing essential oils for antimicrobial purpose are an important research topic in the
field of food packaging, which have gained growing attention among food scientists. In this article, the major components
and antibacterial properties of essential oils used in edible films are introduced. Meanwhile, we summarize the commonly
used techniques for preparing such edible films and for testing their antimicrobial performance. The emphasis is put on
elucidating the effects of essential oils on antioxidant activity, mechanical properties, permeability and other physical and
chemical properties of edible films. Furthermore, possible problems with edible antimicrobial films containing essential oils
are analyzed, and future prospects are discussed.

Listeria monocytogenes (Lm) is one of the four major foodborne pathogenic bacteria and is also an ideal model
of mechanism studies on pathogenic bacteria. As a typical intracellular bacterium, Lm can penetrate the intestinal barrier,
blood-brain barrier, and placental barrier of host defense system. It can use different strategies to escape from host defense,
and the specific life style ensures its survival and proliferative ability within the host cells. Hence, mechanism studies on pathogenic
bacteria involve diverse systems such as Lm virulence factors, host cell receptors, and signal transduction of both Lm and host
response. Considering distinct strategies of Lm invading different types of host cells, we focus on reviewing recent publications
about Lm invasion mechanisms on phagocytic cells, non-immune body cells and animal models in this article.

Fungi from the genus Alternaria are ubiquitous pathogens and saprophytes. Many species of the genus Alternaria commonly cause spoilage of various food crops in the field or post-harvest decay. Tenuazonic acid is one of the mostimportant Alternaria toxins. The paper summarizes the natural occurrence, chemical characterization, production, toxicity,and analytical methods of tenuazoinc acid. Future research directions are also discussed.

The use of illegal additives in foods and healthy foods has a long history. Taking the purpose of and information
about illegal additives as a starting point, combined with characteristics of food products, integrative screening methods
with targeted or untargeted solutions have been developed, which are expected to provide an important path to discover such
illegal behavior. The novel and effective screening procedure and supporting regulations presented in this work will provide
an effective way to identify substances illegally added to food products.

Melatonin is more abundant in cherry than in other fruits, and regular consumption of cherry fruits or their
products may enhance human health by increasing endogenous melatonin level. This review summarizes the effect of fruit
ripening degree, harvest time and processing on melatonin levels and highlights the current progress made in China and
abroad in the quantitative analysis and nutritional functions of melatonin. Future research trends are also proposed. This
paper is expected to provide a useful reference for the development and utilization of melatonin from cherry.

In recent years, loop-mediated isothermal amplification (LAMP) has emerged as a new technology for nucleic
acid amplification under constant temperature conditions, which is characterized by simple instrumental requirements,
rapid detection, high sensitivity, high specificity, and efficient amplification. This technology has been widely applied in
the detection of foodborne pathogens. This paper focuses on the recent progress in the application of LAMP assay in the
detection of common Enterobacteriaceae pathogens.

Raw milk from dairy cows can harbor a variety of microorganisms including Listeria monocytogenes, as a major
foodborne that causes listeriosis in both animal and man, which poses a threat to the quality and safety of raw milk. A
review of recent progress in the biological characteristics and pathogenicity of the pathogenic bacterium, existing assays for
its detection, its detection rates in raw milk, and preventive and controlling measures against its occurrence in raw milk is
provided in this paper with the aim to lay the theoretical basis for the quality and safety risk assessment of raw milk.

Walnut kernels contain abundant polyphenols such as gallic acid, caffeic acid, and quercetin. These polyphenols
have anti-oxidant, anti-inflammatory, anti-tumor, and other biological activities. Some phenolic compounds including
vanillic acid, chlorogenic acid, gallic acid, quercetin, and rutin individually inhibit α-amylase activity by 2%–70% or exert
a synergistic inhibitory effect. The activity of α-amylase is enhanced by polyphenols through hydroxylation but inhibited
through methylation or methoxylation. The inhibitory effect of glycosylation on α-amylase depends on conjugation sites and
type of sugar moieties.

Low-water activity can inhibit the growth of microorganisms, and therefore low-water activity foods have always
been considered to be microbiologically safe. However, major safety incidents caused by pathogens in low-water activity
foods indicate that safety hazards can still exist in low-water activity foods. Microorganisms cannot grow in low-water
activity foods but they can survive for rather long periods of time, thus triggering a significant risk especially when they are
present in high-water activity environment such as high-water activity foods. Recently, the safety of low-water activity foods
started to become a major concern. This article outlines recent safety incidents caused by low-water activity foods,
with the emphasis put on the heat inactivation pattern, mechanism and control measures of microorganisms in lowwater
activity foods.