Purpose: To refine α-1,3-glucan and acquire a series of α-1,3-gluco-oligosaccharides. Methods: Crude polysaccharides
from Lentinula edodes fruit bodies was extracted sequentially with 0.9% NaCl, water, and 5% NaOH/0.05% NaBH4, and then
fractional preciptitation was conducted by adjustment of the pH to neutrality with 1 mol/L acetic acid . Five fractions were acquired
as LFⅠ, LFⅡ, LFⅣ, PⅢ and PⅣ. The structural identification of PⅣ was carried out using HPLC, IR and NMR methods,
and then PⅣ was hydrolyzed with 10 mmol/L TFA and separated with FPLC using Bio-Gel P4 column for obtaining a series
of oligosaccharides. Each fraction of PⅣ was characterized by matrix-assisted laser desorption/ionization mass spectrometry
(MALDI-MS) and electrospray ionization mass spectrometry (ESI-MS). Results: PⅣ was a linear α-1,3-glucan, and 12 kinds of
α-1,3-gluco-oligosaccharides were acquired. Conclusion: A library of α-1,3-gluco-oligosaccharides had been established.

In this study, the evolution of several physico-chemical indexes (TPC content, conjugated diene, conjugated triene, and
peroxide value) and the low field nuclear magnetic resonance (LF-NMR) T2 relaxation characteristics (the relaxation time T21, T22,
T23, the corresponding peak area S21, S22, S23, and the single component relaxation time T2W) of lard were studied during the frying
process of potato chips at different loads. In each frying series, two frying loads were applied, namely 0.036 (high) and 0.015 kg of
potato/kg of lard (low) compared with blank control group without foodstuff. The correlation model between LF-NMR results and
physico-chemical indexes was established and experimentally verified. The results indicated that as the frying process prolonged,
the TPC content increased exponentially, conjugated diene and conjugated trienes increased linearly, and peroxide value increased
firstly and decreased later. A good binomial relationship was obtained between S21 or T2W and frying time. No obvious relationship
was found between frying time and S22, S23, T21, T22 or T23. With an increase in frying load, TPC content and K270 increased
significantly, and T2W decreased markedly. Regression analysis showed that TPC content, conjugated diene, conjugated triene
and peroxide value had excellent correlations with S21 and T2W. The models could be used to predict the changes in physicochemical
indexes by the LF-NMR characteristics of frying oil.

The objective of this study was to evaluate the effect of ionic strength on the emulsifying and physico-chemical
properties of pork myofibrillar proteins (MP). MP was extracted and its emulsifying and physico-chemical properties
including emulsifying capacity (EC), emulsion stability (ES), solubility and intermolecular hydrogen bonds, surface
hydrophobicity, and active and total sulfydryl groups under different ionic strengths were measured correlated with each
other. The results showed that EC, ES and solubility increased with increasing ionic strength. Meanwhile, the contents
of active sulfhydryl group and intermolecular hydrogen bonds tended to increase, whereas the surface hydrophobicity
decreased. Total sulfhydryl groups did not exhibit any change. The solubility was positively correlated with either EC
(P < 0.05) or ES (P < 0.01), and active sulfydryl groups were positively correlated with EC (P < 0.01). On the other hand,
the surface hydrophobicity was negatively correlated with either EC (P < 0.01) or ES (P < 0.05). Therefore, ionic strength
can affect the emulsifying and physico-chemical properties of MP, with a significant or extremely significant correlation
observed between these two properties.

To investigate the effects of drying temperature and oxygen content on modified atmosphere-drying characteristics
of carrots, a modified atmosphere dryer was used in this study, in which N2 was used as a drying medium to replace partial
air. The results showed that increasing drying temperature could shorten the drying time significantly. As the oxygen content
decreased from 20.9% to 5%, the mass transfer coefficient remained the same, yet the heat transfer coefficient increased
by about 0.5%; as drying temperature and oxygen content decreased, the carotenoid content increased, and the oxidative
degradation of carotenoid could be restrained when the oxygen content of drying medium was as low as 5%. With the drying
temperatures ranging from 40 to 60℃, the color difference values at 5% and 10% oxygen contents were obviously lower
than that at 15% and 20.9% oxygen contents, which indicates that modified atmosphere drying at low oxygen content could
preserve product color effectively. Therefore, the modified atmosphere drying of carrots is beneficial to obtain high quality
of dried products.

In order to evaluate the influence of temperature on near-infrared spectroscopy (NIRS) analysis models of Chinese
rice wine quality, NIR spectra of rice wine samples were collected at 5, 10, 15, 20, 25, 30 and 35 ℃, respectively. Calibration
models for the quantification of alcohol and total sugar contents in rice wine were developed by partial least square (PLS)
algorithm. The results indicated that the spectra of samples were affected by temperature. An obvious clustering tendency
was detected by principal component analysis (PCA) between samples at different temperatures. The prediction ability of the
calibration models was also influenced by temperature, but showing no consistent trend with temperature. The performance
of the multi-temperature calibration models was suitable for practical application with low relative error values. These results
provided a theoretical basis for rapid detection of rice wine quality as well as temperature correction by NIR spectroscopy.

A strain of Xanthomonas campestris was screened and cultured for the production of xanthan. Effects of xanthan
concentration, pH, sodium chloride content and temperature on viscosities were determined. Rheological behaviors, pyruvate
content, and molecular weight of xanthan were investigated for further application. The strain produced 28.4 g/L xanthan.
The viscosity of xanthan increased rapidly when the concentration was higher than 4.0 g/L, but remained stable in the pH
range of 3.0–10.0. The viscosity of 1.0 g/L xanthan was increased by 20% in response to an increase in NaCl concentration
from 10 to 70 g/L, but showed a decrease at high temperature (higher than 35 ℃). The xanthan contained 6.35% pyruvate
and had a viscosity-average molecular weight of 5.7 × 106 D. Coefficient and fluidity index of the xanthan prepared from
Xanthomonas campestris at different concentrations were 26.94 and 0.765 5 for 1.0 g/L, and 489.65 and 0.328 1 for 5.0 g/L,
respectively. In conclusion, this strain of Xanthomonas campestris has tremendous application potential.

In this study, the nutritional properties (mainly free amino acids), staling characteristics and volatile flavor
compound characteristics of natural yeast sourdough bread were analyzed by TA, DSC, HPLC and SPME-GC-MS
techniques, respectively. Compared with the common yeast bread, natural yeast fermentation significantly increased the
content of 12 kinds of amino acids in bread including valine, methionine, phenylalanine, isoleucine, leucine, lysine and
other essential amino acids. Meanwhile, natural yeast fermentation reduced the hardness and aging enthalpy of bread during
storage, delaying the staling of bread. Moreover, natural yeast fermentation enhanced the volatile flavor compounds of bread
by forming the new flavor compounds, D-limonene, 3,7-dimethyl-1-octanol and 2-methyl-1-decanol, while the relative
amount of each group of flavor compounds was changed. Furthermore, natural yeast fermentation improved the overall
acceptability of bread and obtained higher sensory evaluation scores.

A polysaccharide fraction, PBPL, purified from Plantago asiatica L. bran was characterized for physico-chemical
properties. It was extracted with hot water and purified by SephacrylTMS-400 HR chromatographic column. The relative
average molecular weight determined by high performance gel permeation chromatography (HPGPC) was 619 651 D. The
results showed that PBPL contained (71.420 ± 0.007)% of total sugar, (6.07 ± 0.02)% of protein and (20.74 ± 0.05)%
of uronic acid by a colorimetric method. Rhamnose, arabinose, mannose, glucose and galactose were found to be the
compositional monosaccharides at a molar ratio of 2.24:1.87:1.00:3.24:3.49 in PBPL using gas chromatography (GC). After
reduction, galacturonic acid was confirmed to be the major component of uronic acid. As shown by infrared spectral (IR)
analysis, PBPL had characteristic absorption peaks of polysaccharide, protein and uronic acid and β-pyranose ring.

The effect of Flammulina velutipes and Agrocybe aegirit powders on rheological properties of dough was
investigated in this study, which may lay a foundation for the development of mushroom-based functional foods. Mixolab
was employed to measurethe kneading properties of dough such as water absorption, mixing index, gluten index, viscosity,
amylase activity, and retrogradation. The gelatinization properties such as peak viscosity, attenuation value, final viscosity
and retrogradation were investigated using rapid viscosity analyzer, and texture characteristics such as hardness, adhesion,
and elasticity were also studied using texture profile analyzer. Results showed that the addition of 2.5%–10% Flammulina
velutipes or Agrocybe aegirit powder significantly prolonged the dough development time, destroyed the gluten network
structure, reduced the gluten strength and dough stability time, and alleviate dough regeneration, which in turn resulted in an
increase of hardness and a decrease of viscosity, adhesion and elasticity. Five percents of Flammulina velutipes or Agrocybe
aegirit powder was recognized as the optimal addition amount for the rheological properties of dough.

The effects of sodium tripolyphosphate (TPP) and sodium pyrophosphate (SPP) at various concentrations on the
structure of myofibrillar proteins from grass carp muscle were studied. With an increase in the amount of two phosphates,
the solubility of myofibrillar proteins increased obviously, while the turbidity decreased. The total and active sulfydryl
contents as well as the hydrophobicity of myofibrillar proteins increased with increasing concentration of phosphates.
The secondary structure of myofibrillar proteins was studied by circular dichroism, and the content of α-helix decreased
accompanied by a final increase in β-sheet due to the change of the interaction force that maintained the structural stability.
These results indicated that the two phosphates could influence the structure of myofibrillar proteins mainly through the
increase in solubility, ionic strength and interaction force, which induced unfolding of the protein chain and expansion of the
spatial distance of protein so as to alter the properties of myofibrillar proteins. In addition, SPP had more obvious effect on
the protein structure than TPP when added to the myofibrillar proteins.

1-Deoxynojirimycin (DNJ) has efficient hypoglycemic activity and huge health and medicinal potential.
Therefore, the study of its stability is very meaningful. In this study, the effects of six factors including microwave,
ultrasonic, acid and alkali, heat, ultraviolet light and natural light on the stability of DNJ in Ramulus mori extract were
explored, and the contents were measured by high performance liquid chromatography (HPLC). The results showed that
microwave could destabilize DNJ obviously, and DNJ loss rate was 65% when treating it for 1 h with a power of 800 W.
Yet ultrasound had little effect on DNJ stability, and the content of DNJ in the extract was increased at a certain time point
during the treatment under various powers. Heating had an observable influence on the stability of DNJ, but the effects of pH
and light on the stability of DNJ were weak. The results can provide effective references for the production and storage of
natural DNJ.

Tea polysaccharides (TPS) were extracted and purified from green tea from Wuyuan of Jiangxi province. The
purity and molecular weight (Mw) were determined by high performance gel permeation chromatography (HPGPC). The
contents of sugar and protein, monosaccharide compositions, and uronic acid composition were determined as well. UV
and IR spectroscopy were used for determining their spectroscopic properties. The results showed that the composition was
highly homogeneous acidic polysaccharides. The Mw was 289 734 D, the content of polysaccharide was 55.1%, and the
content of protein was 1.8%. This polysaccharide was mainly composed of rhamnose, ribose, arabinose, mannose, glucose
and galactose with a molar ratio of 1.26:3.18:4.08:1.00:1.52:3.92. The major uronic acid was galacturonic acid with a
relative content of 33.5%.

The infrared wavelength for combined mid-infrared and hot air (CMIHA) drying of beef jerky was chosen based
on infrared spectra of beef. The performance, benefit and heat transfer characteristics of CMIHA drying were proved by
comparing with those of hot air (HA). The optimal drying models (at distances of 8, 12 and 16 cm, respectively) were
determined by means of nonlinear least square regressionusing the Origin software, and the moisture prediction model of
beef jerky during CMIHA drying was established by programming the three optimal drying models using Visual Basic
software. The results showed that compared with HA drying, CMIHA drying could significantly reduce the drying time and
energy consumption (P < 0.05). Compared with other traditional drying models, the Modified Henderson and Pabis model
was optimal for CMIHA drying of beef jerky (R2 > 0.999). Furthermore, based on comparison with experimental values, the
moisture prediction model of beef jerky dried by CMIHA could sufficiently predict the moisture content during the drying
process (R2 > 0.997).

Sichuan bacon with different salt contents (3%, 4%, 5%, 6% and 7% of raw meat weight, which were individually
represented by Groups A, B, C, D and E) was tested for time-related changes in non-protein nitrogen (NPN), free amino acids
(FAA), sarcoplasmic protein and myofibrillar protein during processing and storage. The results showed that NPN contents
in Groups A, B and C were higher than in other groups. The highest FAA content, 11.75 mg/g, was observed in Group C. The
degradation of sarcoplasmic protein and myofibrillar protein in large quantities occurred during salting and smoking stages,
and the myofibrillar protein with molecular weight greater than 99 kD was mainly degraded. These two proteins changed in
the same trend for Groups A, B and C, and for Group C and D. These results indicated that the protein degradation could be
restrained by salt addition, and more FAA could be produced when 5% salt was added. Lower content of salt could shorten
the time to reach the peak level of sarcoplasm protein, but delay the appearance of the peak level of myofibril protein during
storage stage.

 Chitosan-Brazil sweet orange oil composite films were prepared with chitosan (CS) and Brazil sweet orange oil
(BSOO) by a casting-evaporation-alkali leaching method. Microstructural properties of the films were characterized by
Fourier transform infrared reflectance spectroscopy (FTIR) and X-ray diffraction (XRD). The effect of BSOO content on
film thickness, tensile strength (TS), elongation at break (E), contact angle (CA), water vapor permeability (WVA), total
soluble matter content (TSMC) and swelling index (SI) were investigated. The results indicated that the locations of partial
functional groups of CS matrix were occupied by BSOO. The regularity of CS matrix was decreased by the incorporation of
BSOO, resulting in the increasing content of chitosan-acetate in films. When BSOO content was 2%, E reached the minimum
value, 10.07%. CA and TSMC of films increased with increasing BSOO content, and maximum CA and TSMC were
81.15 ° and 4.24%, respectively. When BSOO content was 6%, WVP attained the maximum level of
313.32 mg·mm/(kPa·h·m2). Minimum SI (0.49) was achieved for 8% CS-BSOO film. The incorporated BSOO improved the
physical and mechanical properties of chitosan-based composite films prepared by casting-evaporation-alkali leaching
method. The research results could provide a technical basis for the production and application of CS-BSOO composite films.

In this study, sodium carbonate solution and sodium sulfite solution were used as wax removers to smear the
surface of wolfberry (Lycium barbarum L.) fruits and the fruits without wax removal were used as blank control. The
changes in phenylalanine ammonialyase (PAL) activity and total flavonoid content were determined during sun-drying
of wolfberries. Variations in kaempferol, rutin and quercetin contents were also analyzed by high performance liquid
chromatography (HPLC). Meanwhile, correlation analyses were conducted between the content of total flavonoids and PAL
activity, and among the contents of kaempferol, rutin and quercetin. The results showed that continuous accumulations
of PAL activity and total flavonoids were determined during sun-drying. The contents of kaempferol, rutin and quercetin
increased firstly and then decreased. Using the same wax remover, the content of total flavonoids exhibited a significantly
positive correlation with PAL activity. There were also positive correlations among the variations in the contents of
kaempferol, rutin and quercetin for the same treatment. Wax removers affected PAL activity and the contents of total
flavonoid, kaempferol, rutin and quercetin at the same drying time. The time to reach the highest values of total flavonoids,
kaempferol, rutin and quercetin was also influenced by wax removers.

The structure of casein micelles from buffalo milk was analyzed by fluorescence spectroscopy with the extrinsic
fluorescent probe 8-anilino-1-naphthalenesulfonic acid (ANS) and the intrinsic fluorophore tryptophan (Trp). The results
showed that the effect of buffalo milk protein at low concentration on the structure of casein micelles was obvious. As the
structure of casein micelles was broken, the hydrophobic groups were exposed to the solvent with high protein concentration.
In addition, the structure of casein micelles was influenced evidently at higher ionic strength and lower pH level, which could
cause exposure of hydrophobic groups of casein to the solvent so that the casein micelles could be formed by the expansion
and aggregation of casein microspheres.

Fruits from five feijoa varieties were investigated for differences in polyphenolic compounds and antioxidant
activity. The results showed that feijoa fruits contained abundant phenolics, especially proanthocyanidins, and displayed
high ferric reducing ability. Significant differences were noticed among varieties and among fruit organs. Among 5 varieties,
‘Anatoki’ had the highest contents of total phenolics, total flavonoids, proanthocyanidins and ferric reducing ability. Among
different fruit organs, skin accumulated the highest total phenols, total flavonoids and proanthocyanidins, followed in order
by cortex and locule.

The highest content of myofibrillar proteins of edible parts from cultured crocodile (Crocodylus siamensis) was
investigated. The extracted myofibrillar proteins were explored for the effects of NaCl concentration, pH and temperature
on their solubility, emulsifying properties and gel properties. The results showed that the content of myofibrillar proteins
in tail muscle ((7.95±0.12) g/100 g on a wet weight basis) was the highest; the electrophoretic patterns indicated that the
myofibrillar proteins mainly included myosin, paramyosin, actin, tropomyosin and troponin, and at low ionic strength had
poor solubility and emulsifying properties but good gel properties. The solubility and emulsifying properties increased
with increasing ionic concentration, while the opposite trend was observed for gel properties. With an increase in pH, the
solubility dramatically increased first but decreased later, and the emulsifying properties and gel properties showed a trend
of slow decline. The solubility and water-holding capacity (WHC) reached the lowest level at pH 5.5. With increasing
temperature, the gel properties increased significantly, and the WHC initially decreased followed by a slight increase,
reaching a desired level at a lower temperature (40 ℃) . Taken together, good texture quality and WHC of meat products
from Crocodylus siamensis can be obtained for myofibrillar proteins with 0.2 mol/L NaCl and heating at 80 ℃.

Silica gel was used as the carrier to prepare α-amylase affinity chromatography column. The column was then
used for evaluating the α-amylase inhibitory activity of five glycoside compounds (neomangiferin, mangiferin, timosaponin AⅡ,
timosaponin BⅡ, and timosaponin BⅢ) from Rhizoma anemarrhenae by linear scan cyclic voltammetry. The effect
of immobilization conditions on the immobilized enzyme and the stability of the affinity chromatography column were
investigated. Frontal affinity chromatography was applied to explore the binding affinity of these five glycoside compounds
to α-amylase. Finally, the α-amylase inhibitory activity of samples was assayed. Results showed that the α-amylase
binding affinity of the glycosides followed the decreasing order: neomangiferin (Kd = 0.230 5 μmol/L) > mangiferin
(Kd = 0.299 5 μmol/L) > timosaponin BⅡ (Kd = 0.312 4 μmol/L) > timosaponin BⅢ (Kd = 0.316 2 μmol/L) > timosaponin
AⅡ (Kd = 0.453 3 μmol/L). The same ranking was observed for α-amylase inhibitory activity. Therefore, frontal affinity
chromatography can be used to quantitatively detect the α-amylase inhibitory activity of five glycoside compounds and the
α-amylase inhibitory activity follows the same order as the binding affinity.

The aim of this study was to develop a predictive model to monitor changes in the degree of substitution (DS)
during the reaction of cellulose with succinic anhydride. The effects of reaction parameters (temperature, succinic anhydride/
cellulose ratio and reaction time) on the DS of cellulose succinate were investigated. The relationships between various
parameters and DS values were obtained. Based on these relationships, an empirical model, DS = h× ln (1＋k0×e-i/T ×
R×t), was developed to predict the DS of cellulose ester during the esterification process. A good linear correlation
(R2 = 0.945 4) was found, indicating that the efficiency and reliability of the empirical model for accurately predicting the
DS values as a function of reaction parameters during the acylation process. This model can provide a useful guideline for
the production of cellulose succinate.

Egg white proteins and soybean proteins were hydrolyzed by alcalase and/or pepsin, and the hydrolysate Ⅰ(A-P) H
from egg white proteins and Ⅱ PH from soybean proteins with higher antioxidant activities were obtained. Ultrafiltration and
resin separation of these two hydrolysates were carried out, respectively, and the fraction ⅠFs from Ⅰ(A-P)H and ⅡFs from
ⅡPH with stronger activities were obtained. The hydrolysates Ⅰ(A-P)H and ⅡPH as well as the fractions ⅠFs and ⅡFs were
combined, and the synergistic antioxidant effect of the mixtures was analyzed through three antioxidant evaluation systems
including total reduce power, DPPH radical and hydroxyl radical scavenging activities as well as Chou-Talalay combination
index (CI). The results showed that CIreducing power, CIDPPH radical and CI·OH values of the mixture of Ⅰ(A-P)H and ⅡPH were
0.404, 0.827 and 0.557, respectively. Moreover, CIreducing power, CIDPPH radical and CI·OH values of the mixture of fractions ⅠFs and
ⅡFs were 0.344, 0.383 and 0.808, respectively. Compared with the combined enzymatic hydrolysates, the CIreducing power and
CIDPPH radical of the mixture of their fractions were reduced by 14.85% and 53.69%, respectively. The results demonstrated
that the hydrolysates Ⅰ(A-P)H and ⅡPH as well as the fractions ⅠFs and ⅡFs possess remarkable synergistic antioxidant
effects, and ultrafiltration and resin separation can effectively enhance antioxidant abilities of the hydrolysates and their
synergistic effects.

The functional properties of tea seed meal proteins extracted with alkali and alkaline protease were studied by
comparing with soybean protein isolate (SPI). The results showed that some properties such as solubility, oil absorbability,
emulsifying capacity (EC), emulsion stability index (ESI), foaming capacity (FC) and gel frangibility of tea seed meal
protein extracted with the enzyme (ETSMP) were better than those of tea seed meal protein from alkali extraction (ATSMP),
but water absorbability and foam stability (FS) of ATSMP were better than those of ETSMP. The gel viscosity and hardness
of ATSMP and ETSMP were similar. EC and ESI of both tea seed protein isolates were better than those of SPI, but FC and
FS were weaker and solubility was similar. The gels of ATSMP and ETSMP were formed at the lowest protein concentration
13% and 15%, respectively, and the viscosity and hardness were weaker than those of SPI. Some factors such as pH, NaCl
concentration and protein concentration had obvious effects on functional properties of these two tea seed meal proteins in
various degrees.

The copigmentation is an effective way to enhance the color of anthocyanins. Copigmentation effects of citric
acid, DL-malic acid, tartaric acid, caffeic acid and ferulic acid on purple sweet potato anthocyanins were studied. Results
showed that these five organic acids increased the absorption value of purple sweet potato anthocyanins, but did not change
the anthocyanin composition. The half-life (15.3 h) was increased by citric acid, DL-malic acid and tartaric acid to 19.1,
19.0 and 16.9 h at 90 ℃, but reduced by caffeic acid and ferulic acid to 1.8 and 1.6 h, respectively, indicating an unfavorable
effect on the thermal stability of purple sweet potato anthocyanins.

TiO2 mesoprous material (MTiO2/SY) was prepared by using titaniam isopropoxide as the raw material and sunset
yellow as the template. The photocatalytic degradation of sunset yellow, lemon yellow, amaranth, carmine in beverage
exposed to solar light was explored. The synthesized mesoporous titania samples were characterized by a combination of
various physicochemical techniques, such as X-ray diffraction (XRD), isothermal nitrogen adsorption/desorption, and UVvisible
diffuse reflectance spectroscopy. The results showed the MTiO2/SY had mesoporous arrangements, large specific
surface area, and absorption in the visible region. Based on the evaluation of photocatalytic activity, MTiO2/SY presented
significantly higher photocatalytic efficiency in solar light than P25. Therefore, drinks are unavailable for drinking after
photocatalytic degradation and should be naturally discharged.

Exopolysaccharides (EPS) are water-soluble extracellular polysaccharides with potential biological activities.
In this study, we investigated the extraction, purification and anticoagulant activity of the EPS produced by Bifidobacteria
animalis RH. The optimal enzymatic hydrolysis conditions were found to be 120 min hydrolysis using a mixture of neutral
protease with trypsin (1:2) at a total concentration of 2 g/L with an initial pH of 7.5 by orthogonal array design. The EPS
was purified by Sepharose CL-6B column chromatography. The purity was 97.045% and the average molecular mass of
the EPS was 5.946 × 104 D as determined by GPC/MALLS. Furthermore, anticoagulant activity in vitro tests showed
the EPS could significantly prolong activated partial thromboplastin time (APTT) and thrombin time (TT) in a dosedependent
manner, rather than prothrombin time (PT). These results demonstrated that the EPS exhibited a significant
anticoagulant activity in vitro.

Using gene recombination method, the alpha amylase gene amyE (without promoter) of Bacillus subtilis was
integrated into Paxo1 plasmid and the galactosidase gene lacZ of B. subtilis strain 168 was introduced into the recombinant
expression plasmid Paxo1-amyE. After transformation and screening analysis, genetically engineered strain PaE containing
the recombinant alpha amylase gene was selected. With the addition of four different carbon sources, the alpha amylase
production by the recombinant strain was promoted under the induction of 2 g/100 mL xylose. In addition, the recombinant
strain could overcome the carbon catabolic repression caused by reducing saccharides such as glucose to a certain extent to
improve the yield of alpha amylase.

Totally 115 yeast strains isolated from spontaneously fermented ripe grape berries from Hexi Corridor wineproducing
regions of Gansu province were subjected to two-round screening on plates followed by in shaking flasks using
p-nitrophenyl-β-D-glucopyranoside (p-NPG) as a substrate for β-glucosidase activity. The strains with higher β-glucosidase
activity were subjected to taxonomic identification using WL nutrient medium and lysine medium, and sequence analysis of
the 26S rDNA D1/D2 domain. Six yeast isolates with β-glucosidase activity similar to that of commercial yeast ICV-D254,
(51.40±4.74) mU/mL, were obtained. Strains QLFE, MQFEH-1, MQFSC-3, MQFEH-2 and MQFSM-3 were identified as
Saccharomyces cerevisiae, and QLFE-4 as Metschnikowia. These identification results were in accordance with those from
sequence analysis of the 26S rDNA D1/D2 domain.

The wine-related lactic acid bacteria, especially Oenococcus oeni, can produce glycosidase and release volatile
aroma compounds through hydrolysis of grape-derived aroma precursors by undertaking malolactic fermentation (MLF),
thus improving the aroma complexity of the wine. To investigate five glycosidase activities, 19 strains of O. oeni from
five wine-producing regions in China and a commercial strain were selected, and then five strains with higher glycosidase
activities were used to explore glycosidase properties in model wine environment. The results showed that all these 20
strains produced detectable glycosidase activities towards the corresponding substrates. Significant differences were
observed among different strains, while no difference was observed among different wine regions. The optimum pH was
4.0 and optimum temperature was 45 ℃ for glycosidase. Ethanol and fructose could stimulate at lower concentrations (4%
ethanol ＋ 0.1 g/100 mL fructose) but significantly inhibit at higher concentrations (14% ethanol ＋ 2 g/100 mL fructose)
glycosidase activity, which, however, was inhibited by glucose at all investigated concentrations. Furthermore, the responses
of the enzyme activities were strain-dependent. In the model wine environment, only 9.805%-32.331% of glycosidase activity
remained. In conclusion, SD-1f displayed the highest glycosidase activity among all selected strains.

Swollen bag of vacuum packaged fresh-cut lotus slices indicates deteriorated quality of products. In order to
provide a useful guideline for solving this problem, the objectives of this study were to isolate microorganisms from the
swollen package of fresh-cut lotus roots and to identify the isolates by using VITEK 2 Compact system. Five strains were
isolated, including two bacteria, Enterobacter cloacae, Bacilllus cereus Frankland & Frankland, and three yeasts, Candida
guilliermondii, Candida famate and Candida iusitaniae.

In this study, three aroma-producing yeast strains were screened from traditional fermented foods, Chongqing
pickled cabbage and Yangzhou bean paste. The characterization of these strains was also investigated for colony
morphology, ester-producing ability, carbohydrate utilization rate, dough fermentation ability and tolerance to high sugar
concentrations. The strain YG28B identified as Pichia guilliermondii by ITS rDNA sequencing was proved to have a huge
application potential. Preliminary studies on bread fermentation and baking application using YG28B indicated that bread
products showed good aroma when fermented with commercial dry yeast and YG28B cooperatively. The content of volatile
flavor substances as determined by GC-MS also showed a general rise in bread fermented by the combined starter cultures,
which displayed more attractive flavor when compared with that fermented by commercial dry yeast alone. This aromaproducing
yeast will have potential applications in baked products for improving the flavor of bread.

In this work, the sugar-alcohol solution of corn stover was fermented to produce succinic acid. The carbon
assimilation ability of Actinobacillus succinogenes X-1 was investigated using different carbon sources and the strain was
verified to be able to assimilate the sugar-alcohol solution to produce succinic acid. A Box-Behnken design was used to
optimize three medium components by response surface methodology. The optimum medium was obtained by adding
12.53 g/L yeast extract as a nitrogen source, and 15.90 g/L MgCO3 as a pH buffer to the sugar-alcohol solution containing
42.81 g/L reducing sugar. After 48 h of fermentation in a 5-L fermentor, the yield of succinic acid was 85.1% and the
utilization rate of reducing sugar was 85.4%. The crystal of the fermentation product was obtained by acidic crystallization
and succinic acid was characterized using infrared spectroscopy and nuclear magnetic resonance.

In this study, we investigated the expression patterns of the MdACO1 gene and its transcription factor MdHB-1
in different organs at different developmental stages in apple, as well as their response to exogenous ethylene treatment,
with the purpose to reveal the relationship between these genes. The expression levels of MdACO1 and MdHB-1 in apple
cultivar “Royal Gala” were detected in different organs at different fruit development stages, also under exogenous ethylene
treatment by real-time quantitative PCR. Results showed that in different organs, MdHB-1 showed relatively higher
expression level in petal, while MdACO1 exhibited relatively high expression level in mature flesh. At the different stages
of fruit development, MdHB-1 gene was expressed highest in young flesh (about 40 days after the full flowering stage),
but MdACO1 gene exhihibited the highest expression level in mature fruits, specifically at 100 days after the full flowering
stage). Under exogenous ethylene treatment, the expression of MdHB-1 was inhibited in the fruits stored for 0–1 d, but its
expression level increased after 7 d storage, while the expression level of MdACO1 gene increased rapidly with the extension
of time. These results suggested that MdHB-1 may be involved in the regulation network of gene expression in young apple
fruits and floral organs, while MdACO1 was not involved in these processes. The MdACO1 gene played an important role in
the maturation of apple fruits, which was not regulated by MdHB-1. In addition, exogenous ethylene could induce the high
expression of MdACO1 in “Royal Gala”, while MdHB-1 did not participate in this feedback regulation process.

The foaming properties of ovalbumin were enhanced by enzymatic modification with alkaline proteinase. The
effects of some reaction conditions such as enzymatic treatment time, substrate concentration and alkaline proteinase
concentration on foaming capability and foaming stability of ovalbumin were investigated. Based on single factor
experiments, the enzymatic modification conditions were optimized with Box-Behnken experimental design and response
surface methodology. The results revealed that the optimal modification conditions were determined as follows: alkaline
proteinase concentration 144 000 U/g, substrate concentration 1.90%, and enzymatic treatment time 34 min. Under these
conditions, the foaming capability of ovalbumin modified with alkaline proteinase could reach up to 202.0%, which was 1.683
times as higher as that observed for unmodified ovalbumin.

To increase the fermentation titer unit of elastase with immobilized Bacillus licheniformis, the immobilization
process and fermentation characteristics of Bacillus licheniformis were investigated and optimized by single-factor
experiments and response surface methodology. After optimization, a proper immobilization system was determined,
which consisted of polyving akohol (PVA), sodium alginate (SA), calcium chloride and boric acid at a concentration by
mass of 8.22%, 2.27%, 2.42% and 4% respectively. Under the optimized conditions, the activity of elastase produced
from immobilized Bacillus licheniformis reached 386 U/mL, which was 87% of the fermentation yield with free cells. The
immobilized Bacillus licheniformis had good stability, and could be used in fermentation for more than 10 consecutive
batches. These experimental results indicate that the immobilized Bacillus licheniformis prepared by composite gel
entrapment can be used in continuous fermentation process for the production of elastase.

This work reports the application of single factor experimental design and response surface methodology to
optimize conditions for enzymatic hydrolysis of the intestinal tissue of Apostichopus japonicas and the protective effect
of the resulting peptides on primary macrophages of mice from injury caused by hydrogen peroxide. Hydrolysates were
fractionated by ultrafiltration membranes with different cut-off molecular weights (MWCO). The cell viability was detected
by MTT (3-(4,5)-dimethylthiahiazo(-z-y1)-3,5-di-phenytetrazoliumromide) assay. Results showed that the highest degree of
hydrolysis of 41.82% was attained after 2.84 h of hydrolysis at 50.10 ℃ with 26 390 U of papain. Peptides with molecular
mass less than 650, 650–1 000 and 1 000–10 000 u were separated by ultrafiltration, and they all could significantly increase
the viability of primary cells and show a protective effect against hydrogen peroxide-induced injury. Furthermore, the
peptide with molecular mass less than 650 u showed better protective capacity.

This study was conducted to screen microorganisms degrading citrus pomace. Five strains of citrus pomacedegrading
bacteria were screened from soil compost and tested for citrus essential oil toleranc. Two of these strains
were found to have higher tolerance. Meanwhile, cellulase and pectinase activities of the two selected strains were also
determined, and their ability to degrade citrus pomace was characterized. The experimental results showed that the selected
strains L207 and L702 could grow normally at 65 ℃ as thermophilic stains. They could tolerate up to 25.0% aqueous
ethanol and produce 1.31 and 2.08 times higher cellulase activity, and 12.68 and 7.30 times higher pectinase activity than the
control Bacillus subtilis L520, respectively. Both strains were able to rapidly and efficiently degrade cellulose and pectin.
16S rDNA sequencing showed that they both belonged to Bacillus licheniformis.

In order to investigate the microflora in different temperature layers of naturally fermented apple pomace, the
microorganisms were obtained by selective plate method and identified by morphology observation, physiological and biochemical
characteristics and molecular biological techniques (ITS region, 26S rRNA and 16S rRNA gene sequence analysis). The results
indicated that the major microorganisms of spontaneously fermented apple pomace included yeast and Lactobacillus, and
ten strains were isolated from four temperature layers. The dominant bacteria from four temperature layers were identified as
Aspergillus niger, Lactococcus lactis, Kluyveromyces marxianus and Issatchenkia orientalis, respectively.

Two anaerobes isolated from the feces of female vegetarians, LJ-G1 and LJ-Q2, were demonstrated to capable
of metabolizing soybean isoflavones to produce equol. The number of colonies, optical density and equol production was
plotted against culture period for either of the two strains. The impact of MnSO4, ZnSO4, CaCl2, Na2CO3 and KNO3 on
bacterial growth was explored. Meanwhile, the utilization of different carbon sources such as lactose, maltose, sucrose,
corn starch and glucose by the anaerobic strains was screened. The culture conditions for equol production were optimized
by single factor and orthogonal array designs. The results showed that LJ-G1 and LJ-Q2 were preferred to grow at 37 ℃
under anaerobic conditions. Their growth was at the exponential phase after 6 h of cultivation, the stationary phase after 21 h
and the decline phase after 39 h. All investigated metal salts could inhibit the growth of the strains, with MnSO4 being the
strongest inhibitor, whereas glucose had a positive effect on the growth of these intestinal strains. The optimized culture
conditions that provided a higher equol production of 11.89 μg/mL were 7 g/L glucose and 2 g/L NaCl in the medium with
an initial pH of 7.2.

In this study, 24 strains were isolated from Jiangshui, a traditional Chinese fermented celery product, and purified
by various culture medium plates, including 20 strains of bacteria, 3 strains of filamentous fungi, and 1 strain of yeast. The
purified strains were analyzed through morphological, Gram staining, biochemical characteristics and molecular biology
identification. The results showed that various microorganisms existed in Jiangshui, and the bacteria mainly belonged to
the genera Lactobacillus or Bifidobacterium. The yeast was Saccharomyces cerevisiae, and the filamentous fungi were
Penicillium canescens and Penicillium citrinum. These results illustrate that the composition of microorganisms is excellent,
with a good potential for development and utilization. But there are also some miscellaneous bacteria and harmful bacteria,
which should be taken seriously in production.

Objective: The growth of Staphylococcus aureus and the production of enterotoxin in whipping cream were
studied. Methods: Two concentration levels of Staphylococcus aureus which produce enterotoxin were inoculated into
whipping cream stored at different temperatures; the low initial inoculum level was controlled in 2–3 (lg(CFU/g)), and the
high level was over 4 (1g(CFU/g)). The plate counts of Staphylococcus aureus and staphylococcal enterotoxin were tested
regularly. Results: The growth rate decreased with decreasing temperature. At the low inoculation level, Staphylococcus
aureus enterotoxin was detected only at 36 ℃ after 27 h. At the moderate temperature (25, 15 ℃), no Staphylococcus aureus
enterotoxin was detected. At the high inoculation level, staphylococcus enterotoxin were detected at 36 ℃after 12 h, 25 ℃
after 24 h and 15 ℃ after 66 h. At the low temperature (5 ℃), Staphylococcus aureus did not grow and no staphylococcus
enterotoxin was detected. Conclusion: As temperature rose, the growth rate of Staphylococcus aureus increased and the
time to produce enterotoxin was shortened. The time to produce enterotoxin for Staphylococcus aureus at the high initial
inoculation level was shorter than at the low initial inoculation level. The enterotoxin was generated in the late lag phase
where the plate count of Staphylococcus aureus reached 6 (1g(CFU/g)).

Objective: This study analyzed the homology of 27 strains of lactic acid bacterial genotype from Tibetan yak
cheese by randomly amplified polymorphic DNA (RAPD) method. Methods: To establish a reliable RAPD protocol with
5 primers, the optimal primers and PCR conditions for the quality and reproducibility of RAPD profiles were investigated,
including Mg2+ concentration, dNTP amount, annealing temperature, and DNA template/primer ratio. The optimal PCR
procedure and reaction reagent concentration were employed for RAPD amplification of 27 isolates from yak milk cheeses
and 4 standard strains of lactic acid bacteria. Electrophoretic profiles were analyzed by NTsys 2.10e software, genetic
similarity coefficients were calculated and a cluster dendrogram was plotted. Results: Genetic similarity coefficients of 31
strains ranged from 0.72 to 1.00. The cluster dendrogram showed that 31 isolates were classified into 8 groups using the
similarity coefficient of 0.82 as a cut-off point. The group discrimination corresponded well with the species assignment by
16S rRNA sequence analysis, and Lactobacillus casei and Lactobacillus paracasei were separated successfully. Conclusion:
The RAPD technique was useful for relationship analysis of lactic acid bacteria isolated from Tibetan yak milk cheeses.

After primary screening and rescreening, a high-yield strain producing γ-aminobutyric acid (GABA) was isolated
from yellow serofluid, the wastewater from tofu production. Morphology analysis, physiological and biochemical properties
and 16S rDNA sequences in GenBank indicated that the strain belonged to the Lactobacillus genus. Then, the phylogenic
tree generated by MEGA 6.0 software revealed that it was closely related to Lactobacillus plantarum with a similarity of
99%, and numbered LP-Dfa301. In the fermentation broth, GABA production could reach 5.833 g/L.

Prunasin hydrolase (PH) gene was cloned from sweet and bitter apricot (Prunus armeniaca L.) kernels from
the cultivars Luntai Xiaobaixing and Jiamaihuangxing, respectively. The PH gene from Luntai Xiaobaixing was named as
PaLTPh (GenBank accession number: KF888615) with a sequence length of 3 686 bp, and that from Jiamaihuangxing was
named as PaMJPh (GenBank accession number: KF888616) with a sequence length of 3 690 bp. Analysis of the nucleotide
sequences indicated that the homology between the PH gene and the PH691 gene of Prunus dulcis reached up to 94%.
Moreover, the coding sequence (CDS) region was cloned according to the conserved regions of PaLTPh and PaMJPh. The
sequence length of both PaLTPh CDS (KF888617) and PaMJPh CDS (KF888618) was 1 635 bp. Both these CDS regions
were full open reading frame (ORF) sequences, encoding a protein consisting of 544 amino acid (aa) residues. Both proteins
contained an amino-terminal signal peptide with 26 AA residues and the domain of glycosyl hydrolase family Ⅰ for PaLTPH
and PaMJPH, which can catalyze the hydrolysis of prunasin to mandelonitrile and glycosides. This study has demonstrated
that the PH gene from apricot has high homology with the Ph691 of Prunus dulcis.

The interaction between purple sweet potato anthocyanins and trypsin was studied by measuring the catalytic
activity and reaction kinetics through ultraviolet (UV) absorption, fluorescence and infrared (IR) spectroscopy. The
results showed that purple sweet potato anthocyanins had an obvious inhibitory effect on trypsin catalytic activity, and the
inhibition was reversible competitive inhibition with an inhibitory constant (Ki) of 6.16 × 10-4 mmol/L. When the reaction
between purple sweet potato anthocyanins and trypsin with a mole ratio of 140:1 was carried out at 37 ℃ for 15 min,
the inhibitory rate was 38.61%; however, the catalytic activity was not obviously affected by reaction time. Purple sweet
potato anthocyanins treatment led to the quenching of intrinsic fluorescence of trypsin. The quenching of trypsin by purple
sweet potato anthocyanins was probably a static quenching process with a quenching constant (Kq) of 1.73×1012 L/(mol·s),
and a binding constant (KA) of 3.88×104 L/mol. The number of binding sites was 0.86. According to the thermodynamic
parameters, hydrogen bonding and van der Waals force played a dominant role in the interaction between the anthocyanins
and trypsin. The distance between donor and acceptor in anthocyanin-trypsin was calculated as 3.56 nm, based on the
equations from Förster non-radiation energy transfer theory. The IR spectra revealed the conformational change of trypsin
caused by binding, thus leading to a decrease of α-helix and an increase of β-fold.

A γ-aminobutyric acid (GABA)-producing strain X-1 was isolated from soil samples by paper chromatography.
Based on morphological characteristics, and 16S rDNA sequence and phylogenic analyses, X-1 was identified as Bacillus
megaterium. The culture medium of Bacillus megaterium X-1 was studied by single factor and orthogonal array designs.
The optimal medium components were 30.0 g/L glucose, 30.0 g/L peptone, 0.6 g/L K2HPO4, 0.3 g/L pyrodoxal-5-phosphate,
10.0 g/L monosodium glutamate, 3.0 g/L NaNO3, 0.5 g/L MgSO4·7H2O, and 0.01 g/L FeSO4·7H2O. Using the optimized medium,
the highest GABA yield of 21.57 mmol/L was obtained, representing a 4.83-fold increase over that before optimization.

The recombinant pectinase expressed in Escherichia coli BL21/pET-pel was purified by ultrasonic cell disruption
and nickel ion affinity chromatography, and detected using SDS-PAGE. Its enzymatic characteristics were analyzed. The
results showed that purification fold of the recombinant pectinase was 1.71, and recovery was 88.5%. Molecular weight
of the recombinant pectinase was approximately 44 kD. Its optimal temperature and pH were 45–55 ℃ and 9.0–9.5. It
was stable at pH 7.0–10.0. When the recombinant pectinase was incubated for 30 min at 60 ℃, the relative activity was
approximately 40%. Different metal ions revealed different effects on the recombinant pectinase, which was activated by
Ca2+ and Co2+ but inhibited by Fe2+.

To study the immunoregulatory effect of polysaccharide from the seeds of Plantago asiatica L. on RAW264.7
cells, a model of inflammation stimulated with lipopolysaccharide (LPS) was established. The phagocytic activity of the cells
was observed by neutral red phagocytosis experiments. At the same time, the levels of TNF-α, IL-10 and IL-6 in the cultural
supernatant were quantified before and after addition of crude polysaccharide from Plantago asiatica L. (PLCP) by ELISA.
In addition, the expression of NO which was suppressed by the polysaccharide was studied. The results showed that the
polysaccharide could suppress cytokine levels, NO expression and phagocytic activity.

Objective: To study the antioxidant activity of grape seed proanthocyanidin extract (GSPE) in aging mice induced by
D-galactose. Methods: GSPE was extracted with cellulase and purified by macroporous resin adsorption. The aging ICR mouse
model induced by subcutaneous injection of D-galactose was orally administered with GSPE. The content of malondialdehyde
(MDA), the activities of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) and total antioxidant capacity (T-AOC)
in cerebrum, heart, liver and serum of the mice were assessed. Results: D-galactose could obviously reduce T-AOC as well as
SOD and GSH-Px activities, and enhance MDA contents in mouse cerebrum, heart, liver and serum. In contrast, GSPE could
significantly enhance T-AOC, and SOD and GSH-Px activities, and reduce MDA contents in serum, and cerebrum, heart and liver
tissues of the aging mice, especially in serum. Conclusion: GSPE could improve the activities of endogenous antioxidant enzymes
in aging mice. Therefore, it has good antioxidant and anti-aging effects.

In this study, we investigated the hypolipidemic effect of nut oil of Korean pine from the Changbai Mountain
on mice. When compared to negative control group (HF), the mice from the groups administrated with Korean pine nut oil
exhibited significant decreases in serum and visceral total cholesterol (TC) and triacylglycerol (TG), and serum low density
lipoprotein cholesterol (LDL-C) and a noticeable increase in serum high-density lipoprotein cholesterol (HDL-C). These
results showed that Korean pine nut oil could be potentially used as a valuable source of natural hypolipidemic agents.

Objective: To explore the effect of polysaccharides from Ganoderma atrum (PSG-1) on the mannose receptor (MR)
of mouse peritoneal macrophages. Methods: After the macrophages were treated with PSG-1 at various concentrations, the
MR expression on the macrophage surface was analyzed by flow cytometry, and then the mRNA expression level of MR was
evaluated by reverse transcription polymerase chain reaction (RT-PCR). After the cells were pretreated with mannan (an MR
inhibitor) and then exposed to PSG-1, the phagocytosis of macrophages was assayed by flow cytometric method, the contents
of tumor necrosis factor-α (TNF-α) and interleukin-1β (IL-1β) in cell culture supernatant were measured by enzyme-linked
immunosorbent assay (ELISA), and the mRNA expression levels of TNF-α and IL-1β were determined by RT-PCR. Results:
PSG-1 could increase the protein and mRNA expression levels of MR. Compared with the group treated with PSG-1 alone,
the phagocytosis of macrophages and the secretion of IL-1β in cells pretreated with mannan were significantly inhibited
and no effect on the secretion of TNF-α was observed in the presence of PSG-1. Conclusion: MR can partly mediate the
immunoregulatory effect of PSG-1 on peritoneal macrophages in mice. Therefore, MR may be one of the receptors of PSG-1
associated with the immunomodulatory function.

Objective: In this research, the effects of sea cucumber saponins and starfish saponins on nonalcoholic fatty
liver induced by orotic acid (OA) in rats were comparatively investigated. Methods: Modified AIN-93G diet containing
1% orotic acid (OA diet) was used to establish NAFLD rat model. After 6-week feeding of OA diet, 24 male Wistar rats
were randomly divided into three groups (eight rats in each group) and then fed with the corresponding diets for 8 weeks:
OA group; OA diet; Scs group: OA diet containing 0.04% sea cucumber saponins; Sfs group: OA diet containing 0.04%
starfish saponins. The rats fed the modified AIN-93M diet were used as a control group (Con). After 14 weeks of feeding,
body weights, liver weights, visceral adipose weights, serum triglyceride (TG), serum total cholesterol (TC), liver functional
indexes, hepatic TG, hepatic TC and hepatic phospholipids (PL) were measured. The enzyme activities and gene expressions
involved in hepatic lipid metabolism were also determined. Results: Compared with the OA group, sea cucumber saponins
and starfish saponins significantly reduced hepatic TG and TC levels (P < 0.05). These two saponins alleviated the fatty liver
through inhibiting the enzymes activities and gene expressions involved in hepatic lipogenesis and enhancing the activities
of peroxisomal β-oxidation enzymes in liver. Conclusion: In summary, sea cucumber saponins and starfish saponins could
efficiently alleviate NAFLD induced by orotic acid in rats with similar regulatory mechanisms. Meanwhile, sea cucumber
saponins revealed similar lipid-lowering effects as sea starfish saponins.

The green manufacturing technology of poultry can reduce or eliminate the formation of substances harmful to
human health and the environment by directed Maillard Reaction through the optimization of formulation, reaction medium,
equipment and thermal field. In this study, the emission of airborne particulate matters (PM2.5) during roast duck processing,
product sensory quality and the concentrations of harmful substances in roast duck skins were compared between traditional
technology and green manufacturing technology. The roast duck produced using green manufacturing technology had
brighter color and better texture after high-temperature sterilization, the residual amount of benz(a)pyrene and the total
amount of 12 heterocyclic aromatic amine residues were no more than 1 μg/kg, and the mean level of airborne particulate
matters from green manufacturing technology was less than 200 μg/m3. By contrast, the mean level of airborne particulate
matters from traditional technology was more than 2 000 μg/m3, and the maximum detectable amounts of benz(a)pyrene and
12 heterocyclic aromatic amines in traditionally processed roast duck were 4.25 and 49.95 μg/kg, respectively.

The effects of three digestive juices on the in vitro digestion of Dendrobium officinale polysaccharide were
investigated by using human gastrointestinal model system in vitro. By using high performance liquid chromatography
(HPLC), potassium ferricyanide and high performance iron exchange chromatography (HPIEC), we determined the changes
in the molecular weight, reducing sugar content and monosaccharide composition of the polysaccharide after digestion.
Results showed that the digestion in saliva did not change the molecular weight of Dendrobium officinale polysaccharide.
The digestion in simulated gastric juice and gastrointestinal juice reduced the molecular weight, and increased the reducing
sugar content, but no monosaccharides were detected in the digested solution. Conclusion: After digestion in simulated
gastrointestinal system, the molecular weight of Dendrobium officinale polysaccharide was reduced and the glycosidic bond
was broken, but without releasing free monosaccharide.

Objective: To study the effect of taurine on total cholesterol (TC), free cholesterol (FC) and cholesterol ester (EC)
levels as well as the protein expression of the rate-limiting enzyme CYP7A1 involved in cholesterol metabolism in HepG2
cells. Methods: The levels of intracellular TC, FC and EC were determined after the cells were cultured for 24 and 48 h in
DMEM supplemented with taurine at final concentrations of 0.1, 1, 10 and 20 mmol/L, respectively. The protein expression
of CYP7A1 was detected after the cells were cultured for 12, 24, 48 and 72 h in DMEM with 20 mmol/L taurine. Results:
The levels of intracellular TC and FC declined obviously after culture in the presence of 1,10 and 20 mmol/L taurine,
suggesting a positive dose-effect relationship, but EC levels did not continue to decrease when the taurine concentration
exceeded 1 mmol/L. A more pronounced decrease in intracellular TC and FC was observed when the culture time was
prolonged from 24 to 48 h. Intracellular FC was reduced to a greater extent by 20 mmol/L taurine than intracellular EC. The
highest protein expression of CYP7A1 was noted after 24 h culture. Conclusion: Taurine can enhance CYP7A1 expression
and promote intracellular cholesterol metabolism, and the decrease of cholesterol is associated with taurine concentration
and action duration, showing a superior effect at 48 h than at 24 h, and its main benefit is reducing intracellular FC.

Objective: To investigate the mechanism of action of resistant starch (RS) and Ganoderma lucidum spore powder
(GLSP) on glycolipid metabolism and oxidative stress in type 2 diabetic rats. Methods: Diabetic rats were induced by
streptozocin (STZ). The effects of RS and GLSP on blood glucose, blood lipid and oxidative stress index were investigated.
Results: RS and GLSP could improve the content of blood glucose and exert antioxidant effect. While RS had stronger
antioxidant capability than GLSP, GLSP had an advantage in improving lipid metabolism disorder over RS and there
was a synergistic effect between them. The antioxidant capacity was further enhanced through the intervention with RS.
Conclusion: The mode of synergistic intervention and simultaneous consumption of RS and GLSP can effectively reduce
blood glucose, improve lipid metabolism, and enhance antioxidant capability. This mode is a better dietary intervention
method of preventing diabetes and improving diabetic symptoms.

In order to study the effects of long-term dietary intake of genistein which starts from maternal mice on the blood
lipids and liver of female and male offspring, maternal mice were orally adminstered with 0, 5, 25 and 50 mg/(kg·d) of
genistein, and the administrations were conducted on the offspring instead of the mother mice after birth. On the 21st, 42nd
and 80th days after birth, the contents of serum triglycerides (TG), total cholesterol (TC), low-density lipoprotein cholesterol
(LDL-C) of the female and male offspring were detected, and liver morphology were observed by hematoxylin-eosin (HE)
stained section. The results showed that long-term dietary genistein intake significantly reduced the serum levels of TC, TG
and LDL-C of the offspring mice and serum LDL-C was decreased more significantly in the male offspring. HE staining
showed that liver steatosis could be more serious and potentially be developed into cirrhosis in response to genistein intake.

Sulfated polysaccharides is a class of macromolecular bioactive compounds with saccharide hydroxyl groups
containing sulfate ions which have a variety of important biological functions such as antitumor activity. The antitumor
activity of sulfated polysaccharides is highly associated with their structural characteristics, such as degree of substitution,
molecular weight and the substitute positions for sulfate groups. In recent years, the molecular mechanisms of the antitumor
activity have become a research focus. This paper presents the current state of research on sulfated polysaccharides and
reviews methods for sulfated modification of polysaccharides as well as the structure-antitumor activity relationship of the
modified polysaccharides and the molecular mechanisms involved in the antitumor activity. Additionally, future research
trends are discussed.

Frozen surimi, the fishery product which has high added value, plays an important role in aquatic products
processing industry. Frozen surimi is mainly used for making surimi products. Various surimi products are commercially
available in today’s market. They can enhance the added value of low-value fishes. However, the absence or imperfection
of national standards and industry standards limits the development of frozen surimi industry. The emphasis of this article is
put on the current situation of surimi industry, existing problems in production, evaluation of quality indicators, and relevant
standards. At the same time, we provide some suggestions on frozen surimi quality standards, aiming at promoting the
introduction of relevant standards, regulating the market and propelling the development of frozen surimi industry.

Rice protein can trigger food allergy, stimulate IgE-mediated immediate hypersensitivity and T cell-mediated
delayed-type hypersensitivity. The major allergens in rice include 14?16 kD α-amylase/trypsin inhibitor, lipid transfer protein
and the 33 kD protein with glyoxalase Ⅰ activity. Besides, this paper also describes three processing techniques that can lower
the sensitization of allergic proteins in rice, including pre-germination combined with heat treatment, ultra high pressure
(UHP) technology and enzymatic degradation. Enzymatic degradation is a matured method that can effectively reduce
the content of allergic proteins in rice. Pre-germination combined with heat treatment and UHP technology are emerging
processing methods, and both methods can reduce the content of rice allergic proteins at different levels.

The pollution of the agricultural ecological environment in China is increasingly serious with the rapid
development of industrialization and urbanization, which poses a major environmental hazard to the safety of agricultural
products. The problem of agricultural products safety, directly associated with people’s health, is a major livelihood issue.
This paper describes the present situation of agro-ecological environment pollution in China and provides a comprehensive
analysis of the hazards of the agro-ecological environment to agricultural products safety as well as existing problems.
Finally, some countermeasures are proposed.

With the identification of the intestinal flora and its health-enhancing functions, the nutritional and health status
of the colon have attracted considerable attention. The colonic flora could be regulated by a colon-specific delivery system
for food bioactive components through oral ingestion. In this way, the health of the colon can be protected. In this context,
the colon-specific delivery system for food bioactive components is the core technology for developing colonic functional
foods and providing nutritional support for the colon. This paper reviews the literature over the last decade concerning
the principles for constructing pH-dependent, time-dependent or bacteria-dependent colon-specific delivery systems for
food bioactive components such as probiotics, small hydrophobic and hydrophilic bioactive substances, and bioactive
macromolecules as well as their current applications. Furthermore, the current problems and future research directions of
colon-specific delivery system for food bioactive components are also discussed.

Ellagic acid is an important phenolic compound in pomegranate, which is closely associated with health protective
effects of pomegranate consumption. The phenolic compound has a wide range of biological activities such as antioxidant,
anticancer, anti-inflammatory and antibacterial functions. The structure, physicochemical properties, separation and
purification, quantitative determination, metabolic pathways and health beneficial effects of ellagic acid are reviewed in this
article. This review will hopefully lay the theoretical foundation for the cultivation regulation of pomegranate for improved
functional qualities as well as the exploitation and utilization of processed pomegranate products.

Conventional chemotherapeutic agents are often toxic not only to tumor cells, but also to normal cells,
limiting their therapeutic efficiency in clinical application. Novel natural anticancer compounds present an attractive
alternative to synthetic compounds, based on their favorable safety and efficacy profiles. Pre-clinical and clinical
studies have demonstrated that several representative natural compounds such as resveratrol, curcumin, and
ginsenosides have anticancer potential. In this review, we summarize how natural compounds target autophagy to
lead to cell death. We also discuss some involved core autophagic pathways. Recent advances in the discovery and
evaluation of natural compounds as anticancer agents support future pre-clinical and clinical development of these
agents for the treatment of primary and metastatic tumors.

Phthalate esters (PAEs) are endocrine disrupting chemicals having reproductive toxicity. In this paper, the
exposure sources of PAEs and the human exposure levels are reviewed. Approaches to assess human PAE exposure and risk
assessment modes in recent years are described. Cumulative risk assessment based on bio-monitoring can completely reflect
the cumulative adverse effect of several PAEs on human health, which will become a hot topic in the future.

Virginiamycin, a cyclic peptide antibiotic, is commonly used in the disease prevention and treatment of swine,
chicken and other poultry or livestocks. It can effectively increase the efficiency of feed utilization and the growth rate
of animals, but antibiotic residues in foods will cause cross-resistance between bacteria, animals and humans. Certain
antibiotics such as virginiamycin have been banned as growth promoters in the European Union since 1999. Special attention
has been paid to the application of antibiotics in animals all over the world. In this article, sample pretreatment techniques
and detection methods for virginiamycin residues in foods are summarized, the advantages and disadvantages of these
techniques are compared and the future development directions are proposed. This paper will provide a reference for the
detection and supervision of virginiamycin residues in foods.

Food gums play a significant role in the food industry. For more efficient, economical and scientific use of
food gums, it is essential to have a thorough understanding of these food ingredients. Based on this statement, this paper
summarizes the gelling mechanism and synergistic interaction of gelatin, carrageenan, sodium alginate, and xanthan gum
with the aim to offer some guidance for the application in food processing and production.

Houttuynia cordata is recognized as a resource of both medicine and food by the Ministry of Health. It has a great
application potential in the food and medicinal industries. As a food, it is rich in vitamins, minerals, protein and other bioactive
components. As a medicinal material, it also has antioxidant, anti-bacterial and anti-virus, anti-inflammation, anti-cancer and
immune-modulatory effects. This article aims to summarize the biological activities and mechanisms of Houttuynia cordata.