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Table of Content

15 August 2015, Volume 36 Issue 15
Basic Research
Relationship between Muscle Glycolytic Potential and Meat Quality in Different Breeds of Sheep
MA Xiaobing, SU Lin, LIN Zaiqiong, XIN Xue, YIN Liqing, ZHAO Yajuan, JIN Ye
2015, 36(15):  1-4.  doi:10.7506/spkx1002-6630-201515001
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The objective of this study was to investigate the difference in the glycolytic potential of longissimus dorsi (LD),
biceps femoris (BF) and triceps brachii (TB) muscles between different breeds of sheep (Bamei sheep, Small Tail Han sheep
and Sunit sheep) and the relationship between glycolytic potential and meat quality. Three breeds were slaughtered at 8
months of age and LD, BF and TB muscles were chosen. The results showed that for all the breeds investigated, LD revealed
the highest glycolytic potential and the glycolytic potential of TB was the lowest among the three muscles. Glycolytic
potential was significantly different among three breeds (P < 0.05) and followed the decreasing sequence of Bamei sheep,
Sunit sheep and Small Tail Han sheep. The lactic acid content measured at 45 min postmortem was not consistent with
glycolytic potential. The shear force of LD among different breeds was significantly different (P < 0.05) with Bamei sheep
showing the highest value and Small Tail Han sheep showing the lowest value. The cooking rate of LD from Bamei sheep
was significantly higher than that from Small Tail Han sheep and Sunit sheep (P < 0.05). Glycolytic potential of Small Tail
Han sheep had a significantly negative correlation with a* value (P < 0.05). With increasing glycolytic potential, pH24 and
shear force revealed an obvious decrease.

Purification and in vitro Antioxidant Activity of Anthocyanins from Padus racemosa
LIU Jianli, LIU Xiao, CAO Xiangyu, YU Hui, YANG Simin, SUN Yuhang
2015, 36(15):  5-10.  doi:10.7506/spkx1002-6630-201515002
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Purpose: To establish the best purification conditions for anthocyanins from the fruit pulp of Padus racemosa
with AB-8 macroporous resin and detect the in vitro antioxidant activity of the extracted anthocyanins. Methods: The adsorption
and desorption properties of macroporous resin AB-8 for anthocyanins from Padus racemosa were investigated to optimize the
purification procedure, and the antioxidant activity in vitro was detected by nitroblue tetrazolium (NBT) photochemical reduction
method. The protective effect of the extracted anthocyanins against oxidative stress induced by H2O2 in N2A cells was analyzed
by 2’,7’-dichlorodihydrofluorescein diacetate (DCFH-DA) fluorescent probe assay. Results: The best purification conditions were
achieved by adsorption performed twice with at a flow rate of 0.01 mL/s after adjustment of the crude extract concentration to
8 mg/mL and subsequent desorption with 70% ethanol acidified to pH 3 at a flow rate of 0.01 mL/s. The color value after
purification was 57.1, achieving a 16.31-fold purification factor. The anthocyanins had a strong superoxide anion radical
scavenging capacity in a dose-dependent manner. N2A cells could be protected by the anthocyanins at a concentration of
0.025 mg/mL, and the level of reactive oxide species in N2A cells could be reduced by the anthocyanins at 0.05 mg/mL.
Conclusion: Macroporous resin AB-8 is an effective adsorbent for the purification of Padus racemosa anthocyanins, and Padus
racemosa anthocyanins have strong antioxidant activity in vitro in a certain concentration range.

Influence of Different Feeding Conditions on Mutton Quality
QUAN Xinjiao, WANG Sizhen, CAO Yingxia
2015, 36(15):  11-14.  doi:10.7506/spkx1002-6630-201515003
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Hybrid ewes of Small Tail Han sheep and local sheep in Tongliao, Inner Mongolia autonomous region was
crossbred with Suffolk rams. Totally 30 crossbred sheep between 6 and 10 months of age were castrated, and then fed under
two different environments in winter: in a sunlight greenhouse (group A) and a common sheep pen (group B), respectively.
Seven sheep were randomly selected from each group after the feeding experiment and slaughtered for sensory evaluation
and eating quality analysis of lamb meat. The results showed that there was no significant difference in meat color, marbling,
pH, water loss rate and cholesterol content between the two groups. The cooked meat yield, cooking loss rate and tenderness
of mutton were 44.57%, 13.96% and 4.5 kg for group A, and 48.01%, 18.86% and 6.82 kg for group B, respectively,
suggesting significant differences in respect of these three indexes between both groups (P < 0.05). Data showed that lamb
meat from group A was more easy to cook, producing higher meat tenderness, better taste and lower cooking loss rate. Fatty
acids, amino acids and minerals were abundant in mutton from both groups without significant differences.

Effect of Ultrasonic Treatment on Structure and Gel Properties Induced by Transglutaminase of Soybean Protein Isolate
TU Zongcai, BAO Zhongyu, WANG Hui, HUANG Xiaoqin, SHI Yan, CHANG Haixia
2015, 36(15):  15-19.  doi:10.7506/spkx1002-6630-201515004
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To study the effect of ultrasonic treatment on structure and gel properties induced by transglutaminase (TG)
of soybean protein isolate (SPI), the change in particle size, solubility, surface hydrophobicity, secondary structure,
microstructure and gel properties of ultrasonicated SPI was measured in comparison to the untreated one. Results indicated
that ultrasonic pretreatment could reduce particle size and increase solubility and surface hydrophobicity as well as random
coil content of SPI. Ultrasonic pretreatment could decrease α-helix content without causing any significant changes in the
contents of β-sheet and β-turn. SPI gels induced by TG could be promoted by ultrasonic treatment, and the gel had denser
and more uniform microstructure when compared with the untreated gel. When treated for 60 min, the gel strength and waterholding
capacity were 146.57 g and 94.27%, respectively, showing an increase by 62.12% and 3.66%, respectively. Correlation analysis
showed that the particle size of SPI dispersion was negatively correlated with solubility, gel strength and WHC.

Effects of Pretreatment Techniques on Quality of Deep-Fat Fried Pork Balls
YIN Maowen, GAO Tian, KANG Zhuangli, ZHANG Lin, GAO Feng, ZHOU Guanghong
2015, 36(15):  20-23.  doi:10.7506/spkx1002-6630-201515005
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In the present study, the effects of three different pretreatment techniques such as boil cooking, steam cooking and
microwave cooking on the quality of deep-fat fried pork balls were explored. Frying of pretreatment samples was carried out
at 160 ℃ for 2 min. After heated 10 min by pretreatment techniques, the control samples were immediately fried at 160 ℃
for 6 min. The results showed that in comparison to the control, the pretreatment of boil and microwave cooking had a
significant effect on the color of deep-fat fried pork balls (P < 0.05), and the pretreatment of steam cooking had no significant
effect on the color of deep-fat fried pork balls (P > 0.05). Different pretreatment techniques had no significant effect on
the springiness and cohesiveness of deep-fat fried pork balls (P > 0.05). The pretreatment of microwave cooking could
reduce moisture content and fat content of deep-fat fried pork balls (P < 0.05), while the pretreatment of boil cooking could
increase moisture content and fat content of deep-fat fried pork balls (P < 0.05). The pretreatment of steam cooking had no
significant effect on moisture content and fat content of deep-fat fried pork balls (P > 0.05). Pretreatment techniques had no
significant effect on the sensory acceptability of deep-fat fried pork balls (P > 0.05), except boil cooking. The pretreatment
of microwave cooking could develop fried products containing low fat content.

Stability of Cichoric Acid Influenced by Different Physical Factors and Food Environments
GAN Jing, LI Guanghui, FENG Yuqing, XIA Xiaodong
2015, 36(15):  24-28.  doi:10.7506/spkx1002-6630-201515006
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This research was aimed to determine the stability of cichoric acid when it was added to different food
environments (juice, beverage, milk powder and jelly) during 3 months of storage, and investigate the influences of pH
(3, 5, 7 and 9), temperature (60, 70 and 80 ℃), metal ions (Na+, K+ and Ca2+) and ultraviolet (253.7 nm) on the stability of
cichoric acid. HPLC was used to measure the content of cichoric acid. The results showed that cichoric acid became more
and more unstable as pH and temperature went up; the influences of Na+ and K+ at the same concentrations on the stability
of cichoric acid were not significantly different, but exposure of cichoric acid to Ca2+ caused an instantaneous color change;
ultraviolet rays led to stronger degradation of cichoric acid in methanol than in water; in fruit drinks for 3 months, cichoric
acid remained 85% of its original level when stored at 25 ℃, but it was relatively stable at 4 ℃, and also had a relatively
god stability in milk powder and jelly during the storage period.

Effect of Ultrafiltration on Sensory Quality of Peptides Derived from Silkworm Pupa Protein
ZENG Yitao, LUO Jinfeng, DING Xiaowen, HUANG Xianzhi
2015, 36(15):  29-34.  doi:10.7506/spkx1002-6630-201515007
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Objective: To analyze properties of peptides produced by enzymatic hydrolysis of silkworm pupa protein.
Methods: The peptides from silkworm pupa protein by enzymatic hydrolysis were separated and purified by ultrafiltration
and the volatile components were measured by GC-MS. Results: The lightness (L*), redness (a*) and yellowness (b*) of
three separated fractions (5.0 mg/mL) followed the decreasing order of higher than 3 000 D > enzymatic hydrolysate >
200–3 000 D. Furthermore, the color of the hydolysate and its higher and smaller-molecular-weight fractions was medium,
dark and light yellow, respectively, without any significant changes after sterilization at 121 ℃ (P > 0.05).The 200–3 000 D
fraction had the highest hygroscopicity (42.24%) followed by the hydrolysate, and the lowest hygroscopicity was noted
for the > 3 000 D fraction. The silkworm pupa protein smelled unpleasant and was hydrolyzed into the 200–3 000 D
fraction with a meat-like aroma and the > 3 000 D fraction with a sweet fruit-like fragrance. Conclusion: The sensory
properties of peptides derived from silkworm pupa protein are improved by ultrafiltration.

Properties and Stability of Pigment from Macadamia Shell
TU Xinghao, ZHANG Xiumei, LIU Yuge, DU Liqing, HUANG Maofang, ZHU Deming
2015, 36(15):  35-39.  doi:10.7506/spkx1002-6630-201515008
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In this manuscript, properties and stability of the pigment from macadamia shell were investigated. Results
indicated that this pigment was easily soluble in solvents with relatively strong polarity, such as water, methanol and ethanol
but insoluble in chloroform, petroleum ether, ethyl acetate and ethyl ether. Temperature and solution pH showed remarkable
effect on the stability of the pigment. The preservation rate of pigment decreased obviously with an increase in temperature.
Extremely high or low pH values also could result in a decrease in pigment content. In addition, Na+, Cu2+, and Mn2+
revealed a color enhancement effect on this pigment, and K+ and Ca2+ could protect the pigment. In contrast, Fe2+, Fe3+, Al3+
and Zn2+ in solution could obviously result in color fading. Moreover, it was found that the pigment was poorly tolerant to
oxidants and light, while reducing agents showed little effect on the stability of the pigment. Some commonly used food
additives possessed hyperchromic and color protecting effects on the pigment from macadamia shell.

Emulsifying Properties of Lipopeptide Biosurfactant Surfactin
DAI Chao, GUO Fangfang, LU Zhaoxin, BIE Xiaomei, ZHANG Chong, Lü Fengxia
2015, 36(15):  40-45.  doi:10.7506/spkx1002-6630-201515009
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The activity of the lipopeptide biosurfactant surfactin was measured by Wilhelmy plate method and its
emulsifying properties were investigated by turbidimetry and centrifugation. The results showed that the critical micelle
concentration (CMC) of surfactin was 9.03 × 10-5 mol/L, and it could reduce the surface tension of water from 73.98 mN/m
to 27.48 mN/m. When sodium chloride was present at a concentration between 1 × 10-3 mol/L and 1.2 × 10-2 mol/L, the
surface tension of surfactin solution decreased with increasing salt concentration and stabilized at 34 mN/m finally. The
surface tension of surfactin after treatment at 121 ℃ for 20 min remained at 37.10 mN/m; surface activity of surfactin
revealed a good stability in the pH range of 2–12. Therefore, surfactin has a strong tolerance to salt, temperature, and pH.
Hydrophile-lipophile balance (HLB) value measured by turbidimetry was 14, and surfactin had good emulsifying properties
for oil phase that required an HLB value between 12 and 16.

Efficiency and Kinetics of Ozone Degradation of Aflatoxin B1 in Corn
LUO Xiaohu, WANG Ren, WANG Li, LI Yongfu, LI Yanan, ZHOU Yunyu, ZHU Lijun, CHEN Zhengxing
2015, 36(15):  45-49.  doi:10.7506/spkx1002-6630-201515010
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As an important ingredient in feed and food, corn is prone to being contaminated by AFB1 during harvesting,
processing and storage. Although several physical, chemical and biological protocols have been established to degrade
AFB1, efficient, safe, economical and environmentally friendly methods remain scarce. In this study, the efficiency of ozone
degradation of AFB1 in corn was explored. The results showed that with increasing ozone concentration and treatment
time, the degradation rates of AFs in corn were evidently elevated. The AFB1 contents in corn with a moisture content of
20.37% plummeted from 77.6 μg/kg to 21.42 μg/kg after 40 min of treatment with 90 mg/L ozone, viz., the degradation rate
was 72.4%. The degradation of AFs in different raw materials by ozone followed first order kinetics. The degradation rate
constants of AFB1 in corn followed the descending order of k90 mg/L > k65 mg/L > k40 mg/L. Kinetics parameters, such as kinetic
equations, reaction rate constants, correlation coefficients and half-life periods, provided valuable evidence for controlling
ozonation under optimum conditions and for clarifying the influence of ozonation on AFB1 in corn. Hence, the findings allow
feasible application of ozonation in degrading AFB1 in corn.

Factors Influencing the Formation of Fluorescent AGEs in Arginine-Reducing Sugar Model System
XIA Qiuqin, Lü Lishuang
2015, 36(15):  50-55.  doi:10.7506/spkx1002-6630-201515011
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Purpose: To investigate the factors influencing the formation of fluorescent AGEs in Arg-reducing sugar model
system. Methods: The influencing factors including temperature, reducing sugar concentration, pH, metal ion and genistein
concentration were detected by fluorescence spectrometry, (λex/λem = 370 nm/440 nm). Results: Based on the preliminary
one-factor-at-a-time experiments, a reaction temperature of 121 ℃, addition of 3 mmol/L ribose as a reducing sugar, pH 9.2
and the presence of Fe3+ were the best conditions for the formation of fluorescent AGEs, whereas 9 mmol/L genistein could
effectively inhibit the formation of fluorescent AGEs. Conclusion: Reaction temperature, reducing sugar concentration, pH,
and metal ion have a significant effect on the formation of fluorescent AGEs, and genistein could inhibit the fluorescent
AGEs. Among these influencing factors reaction time has the greatest influence on the formation of fluorescent AGEs,
followed by reducing sugar type.

Effects of Drying Methods on the Contents of Hypoglycemic Components in Momordica charantia L.
QIN Yingrui, HUANG Xianzhi, ZENG Yitao, YANG Juan, DING Xiaowen
2015, 36(15):  56-61.  doi:10.7506/spkx1002-6630-201515012
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The effects of different drying methods on the contents of hypoglycemic components in balsam pear (Momordica
charantia L.) were explored to find the most appropriate one to retain the hypoglycemic components. Balsam pear
polypeptides were measured by the biuret method, polysaccharides by the phenol-sulfuric acid method, and saponins by
spectrophotometry. Meanwhile, the activities of alpha-glycosidase and alpha-amylase were assayed. The results showed that
freeze-dried balsam pear indicated the best color and lower losses of the main hypoglycemic components. By contrast, the
color of microwave-dried balsam pear was the worst, in addition to greater losses of the hypoglycemic components. Vacuum
drying was more time consuming, and caused higher losses of the hypoglycemic components and color deterioration in
balsam pear as compared with hot-air drying. The 8-h dried product by hot air drying had better quality and contained
(2.31 ± 0.11)% of saponins showing no significant difference compared with the freeze-dried one. Besides, the contents of
polysaccharides and polypeptides were (7.43 ± 0.04)% and (0.11 ± 0.06)%, respectively, which were significantly higher and
lower than those of the freeze-dried sample, respectively. At the same time, in vitro experiments indicated that hot-air dried
balsam pear powder had an obvious inhibitory effect on alpha-glycosidase and alpha-amylase. Therefore, hot air drying is
more appropriate for balsam pear.

Effect of Fermentation and Roast on Polyphenols, Flavonoids and Flavors in Cocoa Beans
YI Qiaobin, GU Fenglin, NA Zhiguo, FANG Yiming, XU Fei
2015, 36(15):  62-69.  doi:10.7506/spkx1002-6630-201515013
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The differently processed cocoa beans such as unfermented, fermented and roasted cocoa beans were anzlyzed for
total polyphenol contents, total flavonoid contents, chroma, and flavors by HPLC, color difference meter and electronic nose.
The results showed that total polyphenol and flavonoid contents in unroasted unfermented cocoa beans were significantly
higher than those of the unroasted fermented ones. By roasting at 105–145 ℃ for 30 min, total polyphenol content ranged
from 419.5 to 129.8 mg/10 g in unfermented cocoa beans and ranged from 182.53 to 86.25 mg/10 g in fermented cocoa
beans. Total flavonoid content was in the range of 77.8–16.8 mg/10 g for unfermented cocoa beans, and 34.7–7.0 mg/10 g
for fermented cocoa beans. By roasting at 125 ℃ for 20–40 min, total polyphenol content ranged 353.74–289.45 mg/10 g in
unfermented cocoa beans and ranged from 152.08 to 123.55 mg/10 g in fermented cocoa beans. Total flavonoids were found
to be between 42.86 mg/10 g and 32.20 mg/10 g for unfermented cocoa beans, and 25.12–21.14 mg/10 g for fermented
cocoa beans. The content of gallic acid was significant changed by roasting temperature in the range of 105–145 ℃ for
30 min. The range of chromaticity values in cocoa beans were in the range of 40.0–47.0 for L*, and 5.0–6.8 for a*, and 4.0–8.5
for b*. Unfermented cocoa beans were different from fermented cocoa beans by sensory quality and flavor. By roasting at
105–145 ℃ for 30 min, cocoa beans presented a large difference in electronic sensory evaluation.

Effect of Soy Protein Isolate on Physicochemical Properties and Structural Characteristics of Quick-Frozen Patty
DENG Xiudie, TENG Jianwen, WANG Qinzhi, XIA Ning
2015, 36(15):  70-74.  doi:10.7506/spkx1002-6630-201515014
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Low fat is the trend of future development of Chinese patty. The effect of soy protein isolate (SPI) on processing
features, structure characteristics and color of petty with SPI replacing partially fat was studied. The experimental results
showed that when the SPI replacement rate was 12.5%–62.5%, the centrifugal loss and cooking loss of quick-frozen patties
gradually reduced by up to 89%, the centrifugal loss reduced by up to 49%. The moisture content and moisture retention
increased gradually. Moreover, The moisture content of uncooked and cooked patties increased by 31% and 36%, the
moisture retention increased by 32% when the replacement rate was 62.5%; the thawing loss rate at SPI substitution rate
of 0–37.5% gradually declined followed by an increase when the substitution rate exceeded 37.5%. The protein content
increased as SPI replacement rate rose. At the replacement rate of 37.5%, the protein content of uncooked patties increased
by 34% when compared with the sample without substitution. The fat content reduced with increasing replacement rate.
The largest replacement rate induced the maximum fat reduction of uncooked patties, by up to 57%. In terms of quality
and structure, the hardness and chewiness gradually increased with increasing replacement rate. No effect on the color was
observed with SPI substitution rate below 50.0%.

Effect of Glycation on Structural Properties of β-Lactoglobulin
LI Xiaoming, KONG Yanghui, Lü Lishuang
2015, 36(15):  75-80.  doi:10.7506/spkx1002-6630-201515015
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Purposes: To study the structural changes of β-lactoglobulin (β-lg) after glycation induced by reducing sugar or
dicarbonyl compounds. Methods: The content of dicarbonyl compounds produced from β-lg and lactose was determined by
gas chromatography. The structural changes of β-lg caused by glycation initiated by different active carbonyl groups were
evaluated by ultraviolet (UV)-visible spectrophotometry, circular dichroism and size exclusion chromatography. Results:
Dicarbonyl compounds were produced by β-lg glycation. The contents of methylglyoxal and glyoxalall reached the highest
levels at 207 μg/g and 180 μg/g respectively after heating for 30 minutes. Then, the quantity of dicarbonyl compounds
began to decline, and remained at approximately 150 μg/g. The UV-visible and circular dichroism spectra showed effective
transformation of β-sheet to α-helix induced by glycation. By Sephadex G-75 sizeexclusion chromatography, a new
absorption peak was detected between 120 and 190 min, indicating the occurrence of β-lg glycation. Conclusion: Reducing
sugar and dicarbonyl compounds have a very strong role in β-lg glycation reaction and consequently may change the
structure of β-lg significantly.

Modification of Insoluble Dietary Fiber in Okara by High Pressure Homogenization and High Hydrostatic Pressure and Functional Properties of the Modified Product
HUANG Suya, HE Yawen, QIAN Bingjun, ZOU Yanping, LIU Zhuang
2015, 36(15):  81-85.  doi:10.7506/spkx1002-6630-201515016
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In this study, insoluble dietary fiber (IDF) from fresh okara was modified by high-pressure homogenization (HPH)
and high hydrostatic pressure (HHP) to improve its solubility. The physiochemical and physiological properties of the modified
product were analyzed. The results showed that the yield of modified soluble dietary fiber (mSDF) from HPH modification
under the optimal pressure (110 MPa) was approximately 32.86%, and the yield of mSDF from HHP modification under
400 MPa was 7.56%, suggesting that HPH was significantly better than HHP for improving the solubility of IDF (P < 0.05).
Both treatments could improve the physiochemical properties of SDF, and promote the absorption capacities for bile acids
and cholesterol, but decrease the antioxidant effect.

Effect of Partial Substitution of Orn-Taurine for NaCl on the Quality of Sausages
LIU Xuejun, LIU Yuan
2015, 36(15):  86-89.  doi:10.7506/spkx1002-6630-201515017
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Orn-taurine was used to partially replace sodium chloride in sausages. Substitution ratios ranging from 0 to
40% based on 2.5% total sodium chloride were investigated. The effect of orn-taurine substitution ratio on the pH, water
activity, color, texture properties and sensory evaluation of sausages was examined. The results showed that a substitution
ratio ranging from 20% to 40% could significantly decrease the pH, a* value and water activity of sausages, but increase
the b* value (P < 0.05). A substitution ratio ranging from 30% to 40% could significantly increased the L*, hardness and
gumminess of sausages (P < 0.05). The substitution ratio of 40% could significantly increase the chewiness of sausages
(P < 0.05). Sensory evaluation results showed that with an increase in orn-taurine substitution ratio, the color became lighter,
and the salty taste exhibited a decline. Based on comprehensive consideration of water activity, pH, color, texture properties
and sensory evaluation, the suitable substitution ratio was 20%.

Bioengineering
Mutation and Metabolism Analysis for a Malic Acid-Producing Rhizopus delemar Strain Utilizing Corn Cob Hydrolysate
SUN Ting, YANG Ying, WANG Hualin, WANG Haitao, WU Xuefeng, ZHANG Min, CHEN Xiaoju, PAN Lijun,JIANG Shaotong, LI Xingjiang
2015, 36(15):  90-97.  doi:10.7506/spkx1002-6630-201515018
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High-level production of malic acid by fermentation of corn cob hydrolysate with an isolated Rhizopus delemar
strain was expected. Then metabolic analysis and research of the underlying mechanism were carried out. Phylogenetic
analysis based on ITS region sequences was carried out for the identification of X-ray-induced mutant strains, and the key
enzyme activities and metabolic flux were also analyzed. The results showed 3 “TAA” codons in the alcohol dehydrogenase
gene of the anti-allyl mutant strain, which interrupt the pathway of ethanol metabolism. The breeding for the antifluoroacetate
mutant strain succeeded to decrease the flux of fumaric and succinic acid. Some NADP (H)-binding loci were
mutated in the G6PDH gene of the mutant, probably leading to increased interaction of Embden-Meyerhof-Parnas pathway
with Hexose-Monophophate pathway and improved pentose metabolism. After two-step breeding and regulation for this
isolated strain, the production of malic acid was enhanced markedly; the formation of ethanol, fumaric acid and succinic acid
were decreased simultaneously. Compared with the parent strain, the proportion of malic acid in mutant strain-2 increased to
91% from 71% and the yield of malic acid was increased markedly, which is of significance for deep industrial development.

Isolation of Acetic Acid Bacterium with High Acetoin-Producing Ability from Aerobic Solid-Fermentation Culture of Liangzhou Fumigated Vinegar and Optimization of Its Fermentation Conditions
ZHAO Hongyuan, YUN Jianmin, SHAO Xiaoqing, QI Dan
2015, 36(15):  98-105.  doi:10.7506/spkx1002-6630-201515019
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Acetoin (ACT) is the precursor of tetramethylpyrazine, a popular food flavor found in different traditional
fermented foods. In our present study, we isolated approximately 200 pure cultures by forming transparent zone on GYC
agar medium, and obtained 28 ACT-producing strains from these isolates by Voges-Proskauer (V-P) colorimetric assay and
gas chromatograph with flame ionization detector (GC-FID). Based on ACT level, C92 strain with the highest yield was
selected for further analysis. It was identified as Acetobacter pasteurianus by physiological and biochemical characteristics
and 16S rRNA gene sequence similarity. We examined ACT level of C92 strain under different conditions and found that the
optimal culture conditions that provided maximum ACT yield of 19.04 g/L were 31.31 ℃, pH 6.55, shaking at 209 r/min,
48 h and inoculum size of 8.27%, representing a 35.8% increase compared to that before optimization. Therefore, C92 has a
promising potential in the production of vinegar.

Screening and Identification of a Bacterial Strain and Optimization of Medium Composition and Culture Conditions for the Production of Alginate Lyase
CHEN Peng, ZHU Yueming, HAN Wenjia, MEN Yan, JIA Shiru, SUN Yuanxia
2015, 36(15):  105-111.  doi:10.7506/spkx1002-6630-201515020
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A highly efficient alginate-degrading microorganism was isolated from rotten seaweed through several cycles of
enrichment and domestication in liquid medium containing alginate as the sole carbon source. According to morphological,
physiological characteristics and 16S rRNA gene sequence analysis, the strain was identified as Bacillus weihaiensis Alg07.
Based on the results of single factor experiments and orthogonal array experiments, the optimal liquid fermentation medium
contained 9 g/L of alginate, 1 g/L of peptone, 3 g/L of yeast exact, 5 g/L of NaCl, 1 g/L of MgSO4·7H2O, 5 g/L of KCl and
4 g/L of CaCl2. The strain was cultured at 30 ℃, pH 6.5 and 180 r/min for 24 h in 40 mL of the medium using a 250-mL
flask, and the inoculum concentration was 0.5% (V/V). Under these optimal conditions, the activity of alginate lyase was
significantly increased from 35 U/mL to 563 U/mL, indicating a 16-fold increase compared with that before optimization.

Optimization of Fermentation Parameters for Dilute Cream by Kluyveromyces marxianus Y51-6 and Its Volatile Flavor Components Analyzed by SPME-GC-MS
WANG Dan, LI Wei, RUI Xin, MA Yuxiao, XU Xiao, HUANG Lu, WU Han, DONG Mingsheng
2015, 36(15):  112-117.  doi:10.7506/spkx1002-6630-201515021
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The purpose of this work was to define optimal conditions for the fermentation of dilute cream by Kluyveromyces
marxianus Y51-6. Optimization of fermentation conditions for improved alcohol content and sensory evaluation was carried
out using an orthogonal array design. A fermentation temperature of 45 ℃, addition of sucrose at 7 g/100 mL, an inoculum
size of 7% (V/V) and 40 h fermentation proved optimal. The fermentation process involved lag phase (0–12 h), logarithmic
phase (12–24 h), stable phase (24–32 h) and declining phase (after 32 h). The pH decreased during the fermentation process,
while acidity and alcohol content increased gradually and color parameters did not change significantly. The results of analysis
by solid-phase micro-extraction (SPME) and gas chromatography-mass spectrometry (GC-MS) showed that 17 components
were detected in unfermented cream, which were dominated by methyl ketones such as 2-heptanone and 2-nonanone. Totally
35 components were detected in fermented cream samples, among which the proportion of methyl ketones was reduced, while
esters and alcohols such as phenylethyl alcohol and ethyl caproate revealed a significant increase.

Microflora of Kimchi during Production
GAN Yi, LI Hongjun, FU Yang, HE Zhifei, NI Dongdong
2015, 36(15):  118-122.  doi:10.7506/spkx1002-6630-201515022
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In order to explore the microflora of kimchi during the production process, the predominant microorganisms were
isolated and identified. The results showed that during the pickling process of kimchi, the dominant lactic acid bacteria were
Lactobacillus brevis and Lactobacillus plantarum; the dominant yeasts were Candida parapsilosis and Candida valida.
The dominant lactic acid bacteria in kimchi during fermentation were Lactobacillus plantarum, Lactobacillus curvatus,
Lactobacillus brevis and Lactobacillus mesenteroides subsp. mesenteroides; the dominant yeasts during fermentation were
Candida parapsilosis, Candida valida, and Saccharomyces cerevisiae.

Fermentation Characteristics of Lactobacillus delbrueckii subsp. bulgaricus Co-cultured with Different Streptococcus thermophilus Strains
LI Sha, MA Chengjie, XU Zhiping, XU Aicai, HUA Baozhen
2015, 36(15):  123-127.  doi:10.7506/spkx1002-6630-201515023
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Streptococcus thermophlius StCH-1, a strain capable of rapidly producing acid and EPS-producing S. thermophlius
StTA040, a strain with an improved ability to produce exopolysaccharides (EPS) were individually or together co-cultured with
L. bulgaricus strain (Lb0925B) to investigate their fermentation characteristics. The influence of mixed strains on
fermentation curves, EPS production, post-acidification, viscosity, water-holding capacity and sensory quality of fermented
milk was investigated. The results showed that the fermentation time was significantly shortened by the combined use
of the strains especially in the presence of StCH-1. The combined strains containing StTA040 could produce more
exopolysaccharides (EPS) and consequently higher viscosity and water-holding capacity in fermented milk. In addition,
the combination of all these three strains accelerated the fermentation process and produced fermented milk with higher
viscosity and water-holding capacity and the best taste and flavor by sensory evaluation.

Effect of Kluyveromyces marxianus on Lactose Metabolism in Traditional Fermented Milk
FAN Wei, ZHANG Dongdong, ZHANG Yu, JIANG Tiemin, CHEN Lijun
2015, 36(15):  128-134.  doi:10.7506/spkx1002-6630-201515024
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In order to ascertain the effect of co-fermentation with Kluyveromyces marxianus on the biosynthesis pathway of
lactic acid by anaerobic metabolism of lactose, the contents of main lactose metabolites in fermented milks with lactic acid
bacteria alone and in combination with Kluyveromyces marxianus were analyzed and compared by HPLC, accompanied by
comparative measurement of related key enzymes activities. The results showed that lactose was degraded at a markedly
accelerated rate during co-fermentation with Kluyveromyces marxianus and lactic acid bacteria (P < 0.05). Kluyveromyces
marxianus could utilize the produced galactose during subsequent storage. Moreover, the presence of the yeast resulted
in significantly enhanced activities of β-galactosidase, lactate dehydrogenase, pyruvate kinase and hexokinase during
the fermentation process (P < 0.05). As a result, hexokinase and pyruvate kinase, the key rate-limiting enzymes in the
Embden-Meyerhof-Parnas (EMP) pathway, were significantly activated (P < 0.05). pH declined faster (P < 0.05) during
co-fermentation with Kluyveromyces marxianus than fermentation with single starter culture, which was associated with
significantly enhanced production of lactic acid (P < 0.05). However, no significant difference in pyruvic acid content was
found between the two fermented milks (P > 0.05). This study reveals that Kluyveromyces marxianus plays an important role
in promoting lactose glycolysis.

Optimization of Fermentation Conditions for Production of Antifungal Peptides by Bacillus amyloliquefaciens H15 and Comparison of Extraction Methods for Antifungal Peptides
HAN Yuzhu, DENG Zhao, ZHANG Bao, YOU Chengzhen, CONG Yuan, LI Pinglan
2015, 36(15):  135-141.  doi:10.7506/spkx1002-6630-201515025
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Fermentation and extraction conditions for antifungal peptide production by Bacillus amyloliquefaciens H15
were optimized for larger diameters of inhibitory zones of Fusarium oxysporum ACCC 37438 when exposed to cell-free
fermentation broths. Results showed that using L-1 medium, the optimal culture conditions were 3%, 6.68, 160 r/min,
48.61 h and 30.79 ℃ for inoculum amount, initial pH, rotational speed, culture time and temperature, respectively, leading to
an inhibitory zone diameter of 25.21 mm, which was 53.48% higher than that (16.40 mm) before optimization. In addition,
extraction efficiencies of ammonia sulfate precipitation and hydrochloric acid precipitation followed by organic solvent
extraction for the extraction of antifungal peptides from the fermentation broth were compared by using four dominant
molds isolated from corn as the indicator strains. All the obtained results showed that hydrochloric acid precipitation and
then acetone extraction yielded the highest antifungal activity.

Purification and Characterization of Cathepsin L from Bovine Pancreas
CUI Yuqing, WANG Fulong, CUI Baowei, GUO Xiuyun, LI Junke, LIU Shixin, LIU Senxuan, PENG Zengqi
2015, 36(15):  142-146.  doi:10.7506/spkx1002-6630-201515026
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In this study, 0.58 mg of purified enzyme was prepared from acidification and subsequent extraction of fresh
bovine pancreas homogenate followed by purification through salting out and column chromatography. The purification
fold was 530.54. The purified enzyme had two subunits with molecular weights of 18.9 and 29.1 kD, respectively on SDSpolyacrylamide
gel electrophoresis (SDS-PAGE). The optimum reaction temperature for bovine pancreas cathepsin L was
50 ℃, and the optimum pH was 6.5. Its enzyme activity was efficiently activated by dithiothreitol (DTT) and L-cysteine
(L-Cys), while it could be completely inhibited by 10 μmol/L E-64 and evidently suppressed by 1 mmol/L Zn2+. The purified
enzyme could hydrolyze Z-Phe-Arg-MCA with a Km value of 3.52 μmol/L.

Bioengineering
Modeling and Validation of the Growth of Shewanella putrefaciens from Cyprinus carpio
ZHOU Kang, YANG Zhaoke, LIU Shuliang, HAN Xinfeng
2015, 36(15):  147-150.  doi:10.7506/spkx1002-6630-201515027
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A strain isolated from marketed common carp (Cyprinus carpio), identified as Shewanella putrefacens by
biological and molecular identification methods, was used in the growth modeling study. The obtained data were fitted with
three different primary models including Logistic, Gompertz and Banrayi models and the fitted models were validated with
coefficients of determination (r2) of 0.982 4, 0.983 6 and 0.988 4, as well as bias factor (Bf) of 0.985 0, 0.995 0 and 0.970 0
in the internal validation and 0.804, 1.177 and 0.826 in the external validation, respectively. The results showed that the
Baranyi model not only had a goodness-of-fit, but also could provide effective early warnings of microbial food safety risks.
Therefore, the Baranyi model has a great potential for application in agricultural products and foods.

Isolation, Purification and Partial Characterization of Lactate Dehydrogenase from Duck Liver
FANG Ling, SUN Caiyun, TANG Yunming
2015, 36(15):  151-156.  doi:10.7506/spkx1002-6630-201515028
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Electrophoresis-purity lactate dehydrogenase (LDH) from duck liver was obtained through the procedures of
homogenization, buffer solution extraction, ethanol precipitation, ammonium sulfate fractionation, DEAE-Sepharose ion
exchange chromatography and Superdex-200 gel ?ltration chromatography. An activity recovery of 25.79% was obtained.
The specific activity of the purified enzyme was 668.82 U/mg with a purification fold of 185.78. The total molecular mass
of the LDH was 170.93 kD consisting of a 44.72 kD subunit. The optimum temperature and pH for the LDH was 45 ℃
and 7.4, respectively. It was stable in the ranges of pH 5–10 and 25–45 ℃. Its Km was 3.407 μmol/L towards NADH and
8.431 μmol/L towards sodium pyruvate. The enzyme activity was be strongly inhibited by SDS, oxalic acid, Cu2+ and Ag+,
but could be enhanced by low concentration of Co2+ and K+.

Establishment of Predictive Model for Listeria monocytogenes Growth in Raw Fish Fillets
ZHOU Yan, ZHOU Guoyan, XU Fei, CAO Hui, PENG Shaojie, WANG Liwei, LI Jie, WANG Ying
2015, 36(15):  157-162.  doi:10.7506/spkx1002-6630-201515029
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In order to predict the growth of Listeria monocytogenes in raw fish fillets, salmon slices, tuna slices and tilapia
slices were disinfected by cold sterilization, inoculated with Listeria monocytogenes, transferred for storage at 4, 8, 15, 25
and 35 ℃, and then counted at appropriate time intervals. Five common primary models (Gompertz, Baranyi, Logistic,
Richards and MMF) were applied to fit the growth curve for Listeria monocytogenes. The correlation coefficient (R2) and
standard deviation (MSE) were compared to identify Gompertz model as the best fitting model. Extended square-root
models concerning growth kinetic parameters (maximum specific growth rate and lag period) of Listeria monocytogenes
as a function of temperature, pH, water activity (aw) and were developed. The R2, bias value (Bf) and accuracy (Af) were
calculated to evaluate the established models. The results showed that the secondary models could describe the growth of
Listeria monocytogenes in raw fish fillets with satisfaction.

Growth Characteristics and Metabolite Bacteriostatic Action of Propionibacterium freudenreichii
ZHENG Lixue, WANG Jingchu, SHI Huijia, CAO Xue, QI Bin
2015, 36(15):  163-166.  doi:10.7506/spkx1002-6630-201515030
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The growth characteristics and metabolite bacteriostasis of Propionibacterium freudenreichii were studied. The
results showed: the strain’s growth cycle was approximately 10 days, involving logarithmic phase (1–3 d), stability phase
(4–8 d) and decline phase (9–10 d). In the process of growth, sugar was consumed quickly, and almost completely
depleted in the first day. The pH after 1 day of fermentation dropped to 4.6 and then remained at 4.6 during the remaining
fermentation period. Under the same conditions, the bacteriostatic effect of Propionibacterium freudenreichii metabolites on
E. coli was better than those of Staphylococcus aureus and yeast. Bacteriocins were dominant metabolites with antimicrobial
activity besides propionic acid.

Isolation, Purification and Characterization of Tyrosinase from Ipomoea aquatica Forsk. Leaves
SUN Caiyun, FANG Ling, WAN Ji, FU Ting, WANG Dan, TANG Yunming
2015, 36(15):  167-172.  doi:10.7506/spkx1002-6630-201515031
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Electrophoresis-purity tyrosinase (TYR) from Ipomoea Aquatica Forsk leaves was obtained through
homogenization, buffer solution extraction, ammonium sulfate precipitation, DEAE-Sepharose ion exchange chromatography
and Superdex-200 gel filtration chromatography. The specific activity of purified TYR was 114.53 U/mg, with a recovery
of 11.33% and a purification factor of 99.59. The molecular weights of TYR and its subunit were 77.60 kD and 38.70 kD,
respectively. TYR was relatively stable in the range of 25–55 ℃ and pH 6.0–8.0. Its optimum temperature and pH were
45 ℃ and 7.5, respectively. Furthermore, its Km was 10.05 mmol/L under the optimum conditions. The activity of TYR could
be inhibited by methanol, ethanol, isopropanol and citric acid and ascorbic acid, as well as some metal ions such as Ca2+and
Pb2+. It could be activated by Mn2+, Zn2+ and Co2+; however, urea and SDS had little effect on its activity, and Li+ and K+ has
no effect on its activity.

Nutrition & Hygiene
Protective Effect of Boschniakia rossica Extract on Oxidative Damage in HepG2 Cells
YIN Xuezhe, WANG Yujiao, YIN Jifeng, JIN Meihua, JIN Ming, QUAN Jishu
2015, 36(15):  173-178.  doi:10.7506/spkx1002-6630-201515032
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Objective: The protective role of ethanol extract of Boschniakia rossica (BREE) against cellular oxidative injury
induced by hydrogen peroxide (H2O2) in HepG2 cell line was investigated. Methods: MTT assay was used to e valuate the
cell proliferation of HepG2 cells. The activities of lactate dehydrogenase (LDH), alanine aminotransferase (ALT), aspartate
aminotransferase (AST), malondialdelyde (MDA), superoxide dismutase (SOD) and reduced glutathione (GSH) were
measured by the spectrophotometric method. The total protein expression and the phospharylation of extracellular signalregulated
kinase (ERK), c-Jun N-terminal kinase (JNK), p38 mitogen-activated protein kinase (p38 MAPK), and nuclear
translocation of nuclear factor-κB (NF-κB) were determined by the Western blotting method. Results: BREE had no toxic
effect on cultured HepG2 cells at the tested concentrations. In HepG2 cells with H2O2-induced oxidative damage, BREE
increased cell viability, reduce LDH, ALT and AST leakage, inhibited MDA formation, and increased SOD and GSH levels.
At the different stages of oxidative damage, ERK, JNK, p38 MAPK and NF-κB proteins were activated; however, the
administration of BREE suppressed the ERK activation and NF-κB nuclear translocation at 1 h, and JNK activation at 12 h.
Conclusion: BREE can function as an antioxidant to prevent cellular injury induced by H2O2 in cultured HepG2 cells, maybe
via the suppression of ERK and JNK activation and NF-κB nuclear translocation.

Inhibitory Effect and Mechanism of Laminarin on Proliferation of Human Hepatoma Carcinoma Bel-7402 Cells
JIANG Yanxia, JI Pengyan, ZHU Wenhe, ZHANG Wei, XU Junjie, LI Yan, LEI Juntao
2015, 36(15):  179-182.  doi:10.7506/spkx1002-6630-201515033
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Objective: To examine the inhibitory effect of different concentrations of laminarin on proliferation of human
hepatoma carcinoma Bel-7402 cells. Methods: Bel-7402 cells were cultured with different concentrations of laminarin for
48 h. The inhibitory effect of laminarin on the proliferation of Bel-7402 cells was evaluated by MTT (methyl thiazolyl
tetrazolium) assay. Cell apoptosis was detected using Annexin V-FITC Kit. The activity of Caspase-3 was examined by
enzyme-linked immunosorbent assay (ELISA). The expression of Caspase-3 and alpha-fetoprotein (AFP) was detected
by Western blotting. Results: Laminarin inhibited the proliferation of Bel-7402 cells in a concentration-dependent manner
with an optimal concentration of 30 mg/mL. The increased concentration of laminarin could accelerate the apoptosis rate of
cells (P < 0. 05). Caspase-3 activity significantly increased in the treatment groups when compared with the control group
(P < 0.05). The expression of Caspase-3 increased significantly and AFP expression decreased significantly in the treatment
groups. Conclusion: Laminarin can inhibit the proliferation of Bel-7402 cells, and the mechanism may be associated with
cell apoptosis caused by the activation of Caspase-3, and reduced expression of AFP.

Effect of Pectin from Ficus pumila L. Seeds on Lipid Metabolism and Cecum Environment in Castrated Rats Fed High Fat Diet
LI Benjiao, LU Hongjia, TANG Yan, QIN Xiaoli, LIU Xiong
2015, 36(15):  183-188.  doi:10.7506/spkx1002-6630-201515034
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Objective: To investigate the effect of pectin from Ficus pumila L. seeds on lipid metabolism and cecum
environment in castrated rats fed high-fat diet. Methods: Forty healthy female SD rats were divided into 5 groups. The
control group consisted of sham-ovariectomized rats, and the rats from four other groups were double ovariectomized (OVX).
One week later, the OVX rats were assigned into model control group and pectin groups receiving low (5%), medium (10%)
and high doses (15%), respectively. All rats were dissected after 4 weeks of feeding to analyze serum lipids, hepatic lipids,
hepatic histology, and the content of water and short-chain fatty acids (SCFAs) in the cecum contents. Results: Compared
to the sham control group, the levels of serum lipid, liver lipid, hepatic cholesterol and hepatic triglyceride in the model
group significantly increased (P < 0.05). Pectin from Ficus pumila L. seeds had no significant effect on the concentrations
of serum lipids in OVX rats, but resulted in a higher but not significantly different liver weight and simultaneously a
significant increase in the wet weight and surface area of cecum wall, the wet weight of cecum tissue and the wet weight of
cecum contents compared with the model group (P < 0.05). Feeding pectin could increase the concentrations of SCFAs and
total SCFA in a dose-dependent manner. Conclusion: Ficus pumila L. seed pectin could not decrease high fat-diet induced
hyperlipidaemia in ovariectomized rats, but could increase liver lipids and improve the cecum environment.

Mechanism of cis-Diamminedichloroplatinum-Induced Testicular Toxicity and Protective Effect of Grape Seed Proanthocyanidin Extract in Rats
LIAN Yanna, ZHANG Hailian, ZHAO Jiangyan, GAO Liping
2015, 36(15):  189-194.  doi:10.7506/spkx1002-6630-201515035
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Objective: To investigate the possible protective role of grape seed proanthocyanidin extract (GSPE) on cisdiamminedichloroplatinum
(CDDP)-induced spermiotoxicity. Methods: A total of 40 rats were randomly divided into
4 groups: blank control group, CDDP model group, and low-dose GSPE + CDDP group, high-dose GSPE + CDDP group
(orally administered at doses of 200 mg/(kg·d) and 400 mg/(kg·d), respectively, daily for 15 days), each group containing ten
rats. After 10 days of administration, the blank control group was given normal saline by intraperitoneal injection, while a
single intraperitoneal injection of CDDP (7 mg/kg) was carried out in the remaining groups. At the end of the administration
period, all rats were sacrificed to determine testicular and epididymal weights, epididymal sperm count and motility, GSH-Px
and SOD activities, and GSH contents. Apoptosis rates of testicular cells were tested by flow cytometer, and histopathological
characteristics were observed under a microscope. Results: Testicular and epididymal weights, epididymal sperm count and
motility, GSH-Px and SOD activities, and GSH levels were significantly decreased whereas the level of MDA and apoptosis
rates were significantly increased in rats from the CDDP group. GSPE treatment significantly attenuated the CDDP-induced
loss of testicular and epididymal weights and the dysfunction of reproductive organs, oxidative stress, lipid peroxidation and
cell apoptosis. Conclusion: GSPE has a dose-dependent protective effect against CDDP-induced testicular toxicity in rats.
This protective effect seems to be closely associated with the suppression of oxidative stress and cell apoptosis.

Effect of Abscisic Acid in Fructose-Induced Insulin Resistant Mice
HAN Jiatong, DING Chuanbo, GU Xiaoyu, LI Shuang, CAI Huajun, ZHENG Yinan, LIU Wencong
2015, 36(15):  195-198.  doi:10.7506/spkx1002-6630-201515036
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Objective: To study the effect of abscisic acid (ABA) in fructose-induced insulin resistant mice. Methods: All male
mice were divided randomly into six groups, including normal control, model, positive control (pioglitazone hydrochloride,
15 mg/(kg·d), and high-dose (3 mg/(kg·d)), medium-dose (1.5 mg/(kg·d)) and low-dose (0.75 mg/(kg·d)) ABA groups
(n =10). Except for the control group, the mice from all the groups were administrated with 10% fructose in drinking water
for 30 consecutive days. At the end of the experiment, all mice were sacrificed. Blood samples were collected to evaluate
glucose, insulin and blood lipid. The contents of muscle glycogen and liver glycogen were determined as well. Results:
Fructose could significantly increase fasting serum glucose concentration and serum insulin concentration. After 30 days
of administration, high-dose, medium-dose and low-dose ABA could significantly reduce serum glucose and insulin
concentrations, and increase muscle glycogen and liver glycogen contents; medium- and high-dose ABA could significantly
reduce serum triglyceride and cholesterol levels, and improve high-density lipoprotein cholesterol level. Conclusion: The
middle-dose and high-dose ABA can significantly improve insulin sensitivity in mice, implying a good intervention effect on
insulin resistance. Its effect is better than that of pioglitazone.

Properties of Micronized Okara and of Its Application in Composite Meal Powder: Evaluation of Effect on Intestinal Microflora of Mice
JIANG Yong, ZOU Yong, ZHOU Lu, ZHONG Geng
2015, 36(15):  199-205.  doi:10.7506/spkx1002-6630-201515037
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Micronized okara has improved functional properties and can be used to develop high value-added products.
In the present study we found that water-holding capacity, water-retention capacity and water-swelling capacity of okara
powder increased initially followed by a decrease with decreasing particle size, and water solubility, action adsorption
capacity, soluble dietary fiber (SDF) content, DPPH radical scavenging capacity and reducing power gradually increased.
The content of SDF was increased from 6.90% to 11.55% and the value of Hunter whiteness from 68.580 to 84.165 by
reducing the particle size from 60 to 300 mesh. Consequently, 300-mesh okara powder was chosen as the raw material
to develop meal replacement powder with the addition of acesulfame K and konjac flour and the formulation of meal
replacement powder was optimized by orthogonal array design. The results indicated that the optimal formulation contained
3.5 g of okara, 1.0 g of konjac flour, 0.05 g of acesulfame K and 0.01 g of vanillin. The meal replacement powder had an
obvious regulation effect on the intestinal microflora of mice which was evidenced by increased numbers of Lactobacillus
and Bifidobacterium and inhibited proliferation of Escherichia coli at the same time.

Antioxidant Activity and Hepatoprotective Activity of Total Flavonoids from Psophocarpus tetragonolobus (L.) DC. Seeds
HUANG Xiaobo, FU Ming, CHEN Dongming
2015, 36(15):  206-211.  doi:10.7506/spkx1002-6630-201515038
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Objective: To investigate the hepatoprotective and antioxidant effects of total flavonoids from Psophocarpus
tetragonolobus (L.) DC. seeds (TFP) in vitro and in vivo. Methods: The antioxidant activity of TFP in vitro was determined
by scavenging capacities against DPPH, ABTS, and hydroxyl free radicals as well as reducing power. Mice with carbon
tetrachloride (CCl4)-induced liver injury were used to assess the hepatoprotective and antioxidant activity of TFP in vivo.
The activities of alkaline phosphatase (ALP), glutamate pyruvate transaminase (ALT), aspartate aminotransferase (AST) and
gamma-glutamyl transpeptidase (GGT) and total bilirubin (TB) level in serum, and the levels of malondialdehyde (MDA)
and glutathione (GSH) and the activities of superoxide dismutase (SOD) and catalase (CAT) in the liver and kidney of mice
were assayed using standard procedures. Immunohistochemistry was used to detect the expression of TNF-α in hepatic
tissue. Meanwhile hepatic histopathological examination was observed. Results: TFP exhibited strong antioxidant activity.
TFP at all investigated doses significantly lowered the levels of serum ALT, AST, ALP, GGT, TC, TG and TB and the
levels of hepatic and renal MDA, enhanced the activities of SOD and CAT, and greatly inhibited the expression of TNF-α in
mice with acute liver injury induced by CCl4, thus ameliorating the liver damage in mice. Conclusion: TFP has a significant
hepatoprotective effect on CCl4-induced acute liver injury in mice, possibly by scavenging free radicals and inhibiting lipid
peroxidation and TNF-α expression.

Effects of Dietary 5’-Nucleotides on Gut Microbiota in Rats with Ethanol-Induced Liver Injury
CAI Xiaxia, BAO Lei, WANG Nan, XU Meihong, LI Di, WU Xin, ZHANG Zhaofeng, LI Yong
2015, 36(15):  212-216.  doi:10.7506/spkx1002-6630-201515039
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Purpose: To observe the effects of dietary 5’-nucleotides on the gut microbiota of rats with alcoholic liver injury.
Methods: Male Wistar rats were given either alcohol or glucose by gavage for 7 weeks. A subgroup of rats was also fed
with diets including 0.04% or 0.16% 5’-nucleotides. Body weights, liver to body weight ratio, and the levels of serum
alcohol concentration, transaminase activities, triglycerides and total proteins were tested. Stool cultures were performed
at the 7th week, and the colony-forming units per gram stool were determined. Results: The alanine aminotransferase,
triglycerides, lactate dehydrogenase and total bilirubin were significantly elevated, and total proteins, albumin and
globulin were significantly decreased in alcoholic live injury group when compared to vehicle or glucose groups. Dietary
5’-nucleotides could increase body weights and the ratio of liver weight to body weight, and decrease the levels of serum
ethanol, alanine aminotransferase, triglycerides, lactate dehydrogenase and total bilirubin in rats with alcoholic live injury.
Total protein, albumin and globulin were significantly increased in nucleotide groups when compared to alcoholic live injury
group. Nucleotide groups had significantly increased number of benefical lactobacilli, and reduced number of pathogenic
Escherichia coli and enterococci. Conclusion: Dietary 5’-nucleotides could improve ethanol-induced liver injury, and the
mechanism may be associated with regulation of the gut microbiota.

Evaluation of Prebiotic Functions of Konjac Glucomannan and Its Derivatives by Fermentation in vitro
QIN Qingjuan, DENG Li, XU Xiaoqing, WANG Xiaoyan, ZHONG Geng
2015, 36(15):  217-220.  doi:10.7506/spkx1002-6630-201515040
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Objective: To evaluate the prebiotic functions of konjac glucomannan (KGM), konjac oligosaccharides, and
deacetyled konjac glucomannan (D-KGM) in the intestine. Methods: Anaerobic fermentation in vitro with the fresh mouse
cecum contents was carried out using 1 g/100 mL KGM, KOS and D-KGM as carbon sources, respectively. The pH,
bacterial enumeration, and short-chain fatty acids (SCFAs) of the fermented broth were measured. Results: Compared
with the positive control (with GLU as carbon source), the pH of the fermented broths with KGM and KOS was much
lower. Meanwhile, SCFAs, lactobacilli and bifidobacteria increased significantly, while the potentially pathogenic bacteria
(Escherichia coli, Bacterium fusiformis and Bacteroidetes) did not change obviously. The broth of D-KGM presented no
obvious difference compared with the negative control (without carbon source). Conclusion: The prebiotic functions of
KGM and KOS are conspicuous, but D-KGM has no prebiotic function.

Reviews
Comparative Research of Food Fraud at Home and Abroad
TANG Xiaochun, LI Xiaoman, ZHANG Bingyan
2015, 36(15):  221-227.  doi:10.7506/spkx1002-6630-201515041
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As the horsemeat scandal occurring in 2013 shocked European countries, considerable worldwide attention has
been paid to the authenticity and safety of foods. The fraud cases especially adding inedible materials into foods illegally not
only affect the situation of food safety, but also increase the difficulties in food safety management. This paper analyzes the
domestic food safety and food fraud events in recent years and compares the different properties of food fraud cases at home
and abroad. Based on analysis of the solutions of developed countries and the historical experiences emphasizing laws, this
paper puts forward five suggestions. We hope to strengthen the third party power in food safety management, maintain the
high pressure on the illegal behavior and increase the penalties for food fraud behaviors in order to improve the food safety
situation and rebuild consumers’ confidence in food safety.

Advances in the Application of Aptamers to Detect Heavy Metals in Foods
YU Hansong, SUI Jiachen, DAI Jiayu, SONG Zhanyun, ZHENG Yan, YANG Qian, WANG Xianghui, ZHANG Jian, LI Minsi
2015, 36(15):  228-233.  doi:10.7506/spkx1002-6630-201515042
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In recent years, excessive heavy metals in foods pose a threat to human health, so the development of techniques
to detect heavy metals in foods has become an important research task. Although traditional techniques for heavy metal
detection have high selectivity and high sensitivity, a simple, fast, effective and inexpensive method for rapid detection of
food safety is still highly desired. Aptamers (aptamer) is a piece of single-stranded DNA or RNA sequence or oligonucleotide
fragments obtained by in vitro selection (SELEX, systematic evolution of ligands by exponential enrichment), which is
specifically bound to protein or smaller molecules. As a target molecule with high sensitivity, high specificity and good
stability, in recent years, it has been widely used in the field of food safety detection. This article reviews the progress made
in recent years in applying aptamer technology for the detection of heavy metals such as Hg2+, As3+ and Pb2+ in foods and
future prospects are discussed.

Advances in the Associations of Diet with Gut Microbiota and Human Health
ZHU Yingying, LI Chunbao, ZHOU Guanghong
2015, 36(15):  234-239.  doi:10.7506/spkx1002-6630-201515043
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The gut microbiota is a bridge between diet and human health, acting as an important “microbial organ” in the
human body, and is related to nutrient absorption and metabolism. Meanwhile, researchers have already gained attention due
to the important role of this “microbial organ” associated with health and disease as well as diverse physiological functions.
In this paper, we summarize the effect of diet on the structure and metabolites of the gut microbiota, the relationship between
the gut microbiota and physiological functions, and the association with the gut microbiota and human health. It could be
helpful for us to understand the association of diet with the gut microbiota and human health.

Advances in Research on Endogenous Proteolytic Enzymes for Postmortem Tenderization of Livestock and Poultry Meat
LI Jingjing, ZHANG Ruihong, HAN Dongxue, YU Longhao
2015, 36(15):  240-244.  doi:10.7506/spkx1002-6630-201515044
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The mechanism of postmortem tenderization of muscle has been controversial for years. It is generally accepted
that the improvement of meat tenderness mainly results from five endogenous proteolytic enzymes, including lysosomal
cathepsin, proteasome, calpain, calpastatin and caspase. Calpains were widely considered to be a major contributor; however
the latest studies reveal the role of caspases in muscle tenderness. The molecular weights, distribution, substrates, action
sites, activation conditions, optimum pH and inhibitors of five enzymes involved in meat tenderization are briefly reviewed
in this paper. The possible activation pathways and transformation ways of the enzymes are also discussed with the aim of
providing a guideline for the application of these proteolytic enzymes to improve meat tenderness.

A Review of the Lipid-Lowering Activity and Mechanism of Fructus Crataegi
WANG Ling, WU Junlin, WU Qingping, WAN Yanjuan, ZHANG Wen
2015, 36(15):  245-248.  doi:10.7506/spkx1002-6630-201515045
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Fructus Crataegi (hawthorn) is the dried ripe fruit of Crataegus pinnatifida Bge. var. major N.E.Br. or Crataegus
pinnatifida Bge. The bioactive components associated with the hypolipidemic effect of Fructus Crataegi include total
flavones, triterpenic acids, plant sterols, pectin pentasaccharide, and so on. The lipid-lowering effect of hawthorn fruit
is enhanced by combination with other Chinese herbal medicinal materials or edible and medicinal materials. Hawthorn
lowers plasma lipid by increasing PPAR-α expression in liver, inhibiting 3-hydroxy-3-methylglutaryl coenzyme A reductase
andintestinal ACAT activities, enhancing LDLR level and modulating lipid-related enzyme activities. In this review, we
summarize recent progress in understanding the hypolipidemic effect of bioactive components from hawthorn alone and
in combination with other bioactive materials and elucidate the mechanisms involved. Moreover, future perspectives for
hawthorn research are discussed.

A Review of Studies on Free and Bound Polyphenols in Foods
YAN Caizhi, YE Fayin, ZHAO Guohua
2015, 36(15):  249-254.  doi:10.7506/spkx1002-6630-201515046
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In recent years, plant polyphenols have become a hotspot in food science and nutrition because of the universal
presence and importance for food quality and biological activities. Polyphenols in foods can fall into two categories, i.e.,
free and bound polyphenols. Many studies have shown that the contribution of plant polyphenols to food quality and health
function depends not only on their categories and amounts, but also on forms existing in food matrixes. The existing forms,
analytic methods, free and bound polyphenol contents in various foods (cereals, fruits, vegetables, edible flowers and others)
and the effects of processing on the existing forms of food polyphenols are summarized. Moreover, the existing problems
and future prospects of research on free and bound polyphenols in foods are elaborated.

Advances in Research Microbial Volatile Organic Compounds from Fermented Seafood
LI Ying, BAI Fengling, LI Jianrong
2015, 36(15):  255-259.  doi:10.7506/spkx1002-6630-201515047
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Microbial volatile organic compounds (MVOCs) encompass various small molecular substances produced by
the degradation of protein and lipid during microbial fermentation. The enzymes from raw materials and microorganisms
are involved in the process of degradation. MVOCs are very important for quality and flavor formation. In this paper, the
production, metabolic pathways and formation process of MVOCs are reviewed. The intrinsic connections among the
microbes, metabolic pathways and metabolites are elucidated in order to provide guidelines and references to discover and
apply good microbes from fermented seafood for improving product quality.

A Review of Recent Studies on High-Intensity Ultrasound in Food Protein Processing
HU Hao, HU Tan, XU Qi, WANG Teng, WANG Kexing, XU Xiaoyun, PAN Siyi
2015, 36(15):  260-265.  doi:10.7506/spkx1002-6630-201515048
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Food proteins are considered as nutritional compounds and are also essentially important for the food industry
because of its physicochemical and functional properties. High-intensity ultrasound (HIU) is an emerging technology and
has great potential in food protein processing. This paper reviews the progress made in the past 10 years in applying HIU to
modify food proteins with respect to the basic principle of HIU, and its effects on the structures, gelation properties, particle
sizes, viscosity, solubility, turbidity, emulsifying properties and forming properties of food proteins as well as protein
reaction, extraction and sensory quality.

Application of Hyphenated Instrumental Techniques in Speciation Analysis of Arsenic, Mercury and Selenium
LI Huixin, CUI He, KUANG Shaoping, DONG Lizhen, BEI Feng, MA Jiamin
2015, 36(15):  266-271.  doi:10.7506/spkx1002-6630-201515049
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With time going on and instrumental analytical techniques progressing, the health effects of common trace
elements (for example As, Hg and Se) have gained more attention. As an increasing number of ‘exceeding standard’
incidents occur, the development of analytical techniques for element speciation studies is of great significance. Hyphenated
analytical techniques enabling highly efficient separation and highly sensitive detection are the inevitable trend of element
speciation analysis. The aim of this article is to review modern hyphenated instrumental techniques with sample pretreatment
procedures for element speciation analysis. The advantages and disadvantages of various analytical techniques and the future
prospects of element speciation analysis are also discussed aiming to provide sufficient references for the choice of analytical
methods for element speciation analysis.

Progress in Research on Nutritional and Functional Components and Bioactivity of Quinoa (Chenopodium quinoa Willd.)
WEI Aichun, YANG Xiushi, YAO Yang, LIU Hao, QIN Peiyou, ZHAO Degang, LI Yi, REN Guixing
2015, 36(15):  272-276.  doi:10.7506/spkx1002-6630-201515050
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Quinoa (Chenopodium quinoa Willd.), having high nutritional value, is one of the most suitable foods for human
beings. Quinoa is rich in protein, vitamin B1, folic acid and minerals (Ca, Zn and Fe). It also contains polyphenol, flavonoid,
rutin, saponins and other bioactive ingredients. Because of these substances, quinoa has hyperglycemic, anti-oxidant,
hypocholesterolemic and anti-diabetic activities. This paper reviews the recent progress at home and abroad in research on
nutritional and functional components and bioactivity of quinoa.

Progress in Understanding the Safety of Limonene
HUANG Qiaojuan, HUANG Linhua, SUN Zhigao, HAO Jingmei, GUO Li
2015, 36(15):  277-281.  doi:10.7506/spkx1002-6630-201515051
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Limonene is one of the main ingredients in citrus essential oils. It has been widely used in food and
pharmaceutical industries due to its antibacterial and anticancer bioactivities. This paper reviews recent progress in
understanding the safety of limonene from the perspectives of toxicological assessment, genotoxicity, cytotoxicity and its
influence on human, animals and environment. We hope that this review could provide references for the effective and safe
application of limonene.

A Review on Grape (Vitis vinifera L.) DNA Extraction and Molecular Identification for Wines
GAO Sujuan, LI Zhiyong, GAO Dongwei, LIU Jin
2015, 36(15):  282-287.  doi:10.7506/spkx1002-6630-201515052
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Molecular biology techniques can provide direct authenticity and quality identification of wines. The resolution of
technical problems on grape DNA extraction from wines and the subsequent application of molecular marker techniques in
grapevine identification are of great interest among researchers and of high practical value. A literature review on molecular
biology techniques used for grapevine identification for wines in recent decades is given in this paper, including grape DNA
extraction from wines, DNA quality evaluation and grapevine identification. A systematic comparison of DNA extraction
and downstream detection protocols reported in the literature is provided as well as a detailed analysis of the three steps
involved in DNA extraction namely DNA enrichment, crude DNA extraction and subsequent removal of polyphenol and
polysaccharide, and DNA purification. The technical advances in grapevine identification represented by microsatellite
marker technology are displayed. Meanwhile, the application prospects of gene detection technologies in authenticity and
quality identification of wines are discussed in this paper.

Influence of Dietary Lipid on the Quality of Aquatic Products
ZHUANG Kejin, WANG Shuai, WANG Xichang, WU Xugan, GUO Yanru
2015, 36(15):  288-292.  doi:10.7506/spkx1002-6630-201515053
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Aquatic products are becoming more and more popular among consumers with the development of the
aquaculture industry, and consumers have expressed an increasing requirement for the quality of aquatic products.
According to recent reports, the influence of different dietary lipid sources and levels on the sensory, nutrition and flavor
of aquatic products is summarized in this paper, and future research directions are discussed with the aim of providing a
theoretical basis for improving dietary collocation and quality of edible aquatic animals and for promoting the development
of aquaculture.

Progress in Antitumor Mechanisms of Modified Pectin
ZHANG Wenbo, LIU Zhenhua, YUAN Xueyan, GAO Qiyu
2015, 36(15):  293-298.  doi:10.7506/spkx1002-6630-201515054
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Pectin is a complex class of plant polysaccharides, composed of a galacturonan backbone and neutral sugar side
chains. Antitumor modified pectin fragments (MPs) can be prepared by physical and/or chemical modification of pectin
to decrease its molecular mass, reduce its degree of esterification, modify its fine structure and improve its bioavailability.
MPs can reportedly inhibit tumor growth, induce apoptosis, sensitize tumor cells to chemotherapeutic drugs, interfere
with angiogenesis, suppress metastasis and modulate immunological responses. This review summarizes the antitumor
mechanisms, bioabsorption mechanisms and structure-activity relationship of MPs. We also analyze the prospects for
developing MPs-based functional foods.

Progress in Quantitative Structure-Activity Relationships Research of Antimicrobial Peptides
LU Yongzhong, KANG Daole
2015, 36(15):  299-304.  doi:10.7506/spkx1002-6630-201515055
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Antimicrobial peptides have potential applications in many fields, such as medicine, food, agriculture,
and aquiculture. Quantitative structure-activity relationships (QSAR) research will be helpful for the optimization of
antimicrobial peptides. Herein, the recent progress in molecular description and modeling of antimicrobial peptides in
comparison to oligo peptides is reviewed. Meanwhile, the existing problems and the future trends are also discussed.