Hygroscopic property is one of the important parameters to study the drying and storage of Zanthoxylum
bungeanum seeds. In this work, the adsorption isotherms of Zanthoxylum bungeanum seeds were determined at 20, 30 and
40 ℃ over a water activity range of 0.005–0.982 using the static gravimetric method. These isotherms showed that the
moisture adsorption isotherm of Zanthoxylum bungeanum seeds belonged to type III isotherm, suggesting that at a certain
temperature, the equilibrium moisture content increases with increasing water activity. Among 8 classical mathematical
models, Oswin model was the best model to describe the isothermal moisture adsorption process with coefficient of
determination (R2) of 0.999 and average relative error (E) of 4.11%–8.13%, followed by GAB model. Based on these models,
the relatively safe and the absolutely safe moisture content in Zanthoxylum bungeanum seeds were 0.06 and 0.045 kg/kg,
respectively. The thermodynamic properties showed that Zanthoxylum bungeanum seeds had capillary porosity. The binding
energy of water to the seeds with a moisture content of more than 0.08 kg/kg and the net isosteric heat of adsorption were
low so that the water was easy to remove. The average capacity per unit mass of the seeds ranged from 13 to 18 mol/J, and
the most suitable pretreatment method and drying method could be achieved according to this parameter.

Acetylated polysaccharides from Cyclocarya paliurus were prepared by using acetic anhydride method. An
orthogonal array design was used to investigate the effects of ratio between acetic anhydride and polysaccharids, reaction
temperature and reaction time on the efficiency of acetylated modification as evaluated by degree of substitution (DS). The
antioxidant activity of acetylated polysaccharide (DS = 0.681) was investigated by DPPH radical scavenging capacity. The
optimal conditions for acetylated modification were determined as 1:60, 2 h and 40 ℃ for ratio between acetic anhydride
and polysaccharids, reaction time and reaction temperature, respectively. The results indicated that acetylated modification
could enhance the antioxidant activity of Cyclocarya paliurus polysaccharides significantly. In conclusion, acetylation could
be considered as an efficient method for the modification of Cyclocarya paliurus polysaccharides which provides a new
direction for the development and utilization of Cyclocarya paliurus.

Sodium metabisulfite is commonly used as a food preservative and antioxidant for dried foods, fruit concentrate
juices and fresh fruits. It is the most efficiently preservative for table grape since table grapes are subject to serious water loss
and decay while making the long trip from the vine to tables around the world. Herein, the effects of sodium metabisulfite on
cell viability were explored in the model eukaryote Saccharomyces cerevisiae. The growth curve of yeast cells was measured
by optical density, and cell viability was examined based on methylene blue staining method. Randomly selected views
on the tested yeast cells were monitored under a microscope to determine the number of dead cells and the total number of
scored cells. The results indicated that sodium metabisulfite could inhibit yeast cell growth and division, and even cause
cell death. The toxicity of sodium metabisulfite was increased with increasing concentration and prolonged duration. Either
high concentration for a shorter-term exposure or low concentration for a long-term exposure showed significant toxic
effects on yeast cells. Exposure to 100 to 1 000 μmol/L sodium metabisulfite for 6 h could cause significant cell death, and
both antioxidant ascorbic acid and plasma membrane Ca2+ channel inhibitor LaCl3 blocked sodium metabisulfite-induced
cell death. These results indicated that sodium metabisulfite could cause yeast cell death via reactive oxygen species (ROS)
production and Ca2+ influx. However, the death rate increased in acidic environment. The cell death rate in pH 4.0 treatment
group was higher than that in pH 7.0 treatment group, demonstrating the enhanced sulfur dioxide (SO2) toxicity in acidic
medium. It was found that the pH of waterdrop on the surface of SO2-fumigated table grapes was around 3.5 to 4.0, which
was lower than the control without SO2 fumigation, suggesting that acid environment caused by SO2 fumigation is a way to
prevent infection and prolong the shelf life of table grapes.

In order to establish optimal conditions for the rehydration of cold air-dried abalone, changes in nutrient contents,
sensory characteristics, texture properties, and rheological parameters were investigated in comparison to naturally airdried
abalone during the rehydration process. Results showed that during the rehydration process, proximate components
of both cold air-dried and naturally air-dried abalone were significantly reduced compared with fresh abalone; however, the
contents of all these compounds were higher in cold air-dried abalone than in naturally air-dried abalone. In comparison with
the naturally dried sample, muscle fibers of cold-dried abalone were more uniform with smaller gaps and more compact
structure. In addition, rheological parameters such as hardness, flexibility, cohesiveness, and chewiness were superior to
those of naturally dried samples. Overall, cold air-dried sample is more nutritious with better texture after rehydration.

The effect of corn starch in batters on quality attributes of deep-fried, battered and breaded fish nuggets including
sensory score, oil and water content, pick-up value, texture, color, microstructure, and absorption and distribution of oil was
investigated in this study. The results showed that oil contents of shell and internal fish nugget with a ratio of 3:2 between
flour and corn starch were 22.36% and 2.23%, respectively, and water contents were 36.89% and 70.19%, respectively. Shell
chewiness was 2.64 kg and internal fish springiness was 0.92 cm. The pick-up value of deep-fried, battered and breaded fish
nuggets was 28.10%, with moderate batter consistency. Moreover, L*, a*, and b* values of deep-fried fish nuggets were
60.18, 3.15 and 27.32, respectively, and the product had high sensory score. Scanning electron microscope (SEM) results
showed that the porous structure of deep-fried, battered and breaded fish nuggets varied with the ratio between flour and
corn starch. When the ratio of flour to starch was 3:2, the shell had a compact structure with a small amount of porosity.
Moreover, porosity distribution of internal fish nuggets was relatively uniform. Sudan red-dyed dyeing experiments showed
that surface sediment firstly decreased and then increased with increasing ratio of flour to corn starch, and the dyeing oil
entered internal fish nuggets through the pores for water evaporation. When the ratio of flour to starch was 3:2, lighter Sudan
red-dyed level and a smaller amount of internal pores were observed. The results indicated that the quality of deep-fried,
battered and breaded fish nuggets were obviously influenced by the amount of corn starch in batters.

Objective: To study the interaction of five powerful antioxidant flavonoids isolated from Coreopsis tinctoria
Nutt. including marein, maritimetin, taxifolin, butein and okanin. Methods: The DPPH scavenging capacity was used as
the indicator of antioxidant activity, and Chou-Talalay method was used to analyze antioxidant interactions among these
flavonoids. Results: There was moderate synergistic antioxidant interaction between maritimetin and butein, and between
taxifolin and butein with weighed average combination index (CIwt) values of 0.824 and 0.749 for scavenging 1,1-diphenyl-
2-picrylhydrazyl (DPPH) free radical, respectively. In addition, the IC50 for maritimetin combined with butein was higher
than 1, and the CIwt value was less than 0.90, suggesting an obvious synergistic interaction. Nevertheless, a combination of
maritimetin, butein and taxifolin scavenged DPPH free radical with a CI value of higher than 1.0, indicating no synergistic
interaction among these three antioxidants. Conclusion: The structure and concentration of flavonoids from Coreopsis
tinctoria Nutt. can influence their antioxidant interaction.

In 2011, the Commission Implementing Decision 2011/884/EU was proposed by the European Union to
strengthen the detection of genetically modified ingredients in rice products originated or produced in China. The export of
rice products from Chinese manufacturers to the EU has been seriously blocked since the implementation of the Decision.
This article is focused on the traceability chain of non-genetically modified ingredients throughout the whole production
process of rice cakes and white dry rice cake products produced by a food manufacturer in Shanghai. Information on
non-genetically modified ingredients is collected from six critical control points including cultivation, harvest, milling,
processing, storage and packaging. Then, the information is designed and encoded as six groups of codes in the format of
GS1 system. The complete set of GS1-128 code is a combination of six groups of codes in order of the process flow. By
scanning and reading the GS1-128 code, we can trace the non-genetically modified ingredients in rice cakes and white kuih.
In this way, GS1-128 codes clearly serve as a traceability system to ensure the success of the export trade of rice products.

A rare flavonoid compound was obtained from black mulberry branches through extraction with 70% cold
ethanol, fractionation by organic solvent extraction, column chromatography and thin-layer chromatography (TLC). The
flavonoid was identified as sanggenon M by spectroscopic and structural analysis. Antioxidant activity of sanggenon M was
evaluated in comparison with that of the synthetic antioxidant butylated hydroxytoluene (BHT). The IC50 of sanggenon M
for scavenging DPPH radical and hydroxyl radicals were 45.984 and 65.692 mg/L, respectively, compared to 64.189 and
231.556 mg/L for BHT. The total reducing power of sanggenon M was obviously higher than that of the control.

Hardness is one of the most important food texture attributes. Reference sample for sensory evaluation is the
foundation for understanding the specific sensory attribute and evaluating its intensity. At present, the reference samples for
food texture sensory evaluation in international standard and Chinese standard are mainly based on the Western diet. Most of
them are difficult to obtain and also unfamiliar to Chinese. Therefore, it is necessary to establish Chinese reference samples
for food texture to satisfy Chinese conditions. A rapid method for screening reference sample was developed in this paper
through a case study of establishing hardness references. The method is based on statistical analysis of the sample hardness
data from texture analyzer (TPA) testing. Cluster analysis, principal component analysis and analysis of variance were used
to choose the samples which meet the general requirements for sensory attribute references, such as typical, representative
and stable requirements. A descriptive analysis panel consisting of 10 assessors was selected to evaluate the sensory intensity
of harness by using 15 cm linear scale. Totally 9 reference samples for food hardness intensity were finally selected out of
16 categories consisting of more than 100 food products including Baiyu tofu, Labixiaoxin jelly, Jinluo sausage, Henghui
egg curd, Beijing Yiming canned chufa, Huiyi crisp peanut, almond produced by China Oil and Foodstuffs Corporation
(COFCO), Sugus, and crystal sugar from Ershang Group with hardness intensity of 1.0, 2.4, 4.3, 5.6, 7.4, 9.8, 10.8, 12.2
and 14.0, respectively. Moreover, there existed a linear relationship between the natural logarithm of sensory intensity value
and physical hardness data from TPA testing (y = 0.46x－2.424, R2 = 0.977), which was consistent with the psychophysical
power law. The established hardness reference samples not only provide a unified “ruler” for sensory evaluation of food
hardness in China, but also provide a guide to establish reference samples for other sensory attributes.

Polyphenols from Fuzhuan brick tea were obtained through hot water extraction and resin adsorption-separation
process, and their inhibitory effect on pancreatic lipase was investigated by using enzyme kinetic analysis and fluorescence
quenching method. The results showed that the polyphenols from Fuzhuan brick tea had inhibitory activity on pancreatic
lipase with half inhibitory concentration (IC50) of 0.81 mg/mL. The inhibition was a type of reversible non-competitive
inhibition, and the constant of inhibition (Ki) was 2.56 mg/mL. The fluorescence quenching analysis showed that the
polyphenols had quenching effect on pancreatic lipase, and they reduced the enzyme activity, possibly by changing its
structure due to their bonding to pancreatic lipase.

In this research the influence of ultrasonic treatment on low-purine defatted soybean powder was analyzed using
visible spectrophotometer, laser particle size distribution analyzer and fluorescence spectrophotometer. Results suggested
that free sulfhydryl content, average particle size, size distribution width and protein surface hydrophobicity of the sample
after ultrasonic treatment were significantly higher than those of control samples without ultrasonic treatment (P < 0.05).
Treatment with an ultrasonic power of 405 W at 50 ℃ for 30 min yielded maximum sulfhydryl content of 8.75 mmol/g.
Protein surface hydrophobicity of 3.86% was obtained when the ultrasonic treatment was performed by irradiation with
450 W ultrasonic waves at 40 ℃ for 60 min. Therefore, ultrasonic treatment can change sulfhydryl content, particle size
distribution, and protein surface hydrophobicity of low-purine defatted soybean powder.

The Peleg model was used for the modeling of water absorption in dehydrated squid during rehydration and the
effects of alkali concentration on quality characteristics of rehydrated squid were investigated. The results indicated that
squid water absorption curves were fitted to the Peleg equation very well, with correlation coefficients higher than 0.99. With
increased concentration of dietary alkali, the sensory quality of rehydrated squid increased initially followed by a decrease,
and the best sensory quality was obtained at 0.3 g/100 mL dietary alkali concentration. pH showed an increasing trend, and
L*, a*, b*, hardness, chewiness, gumminess, shear forces and protein solubility showed a decreasing trend, while there was no
significant difference in viscosity and elasticity. The amount of dissolved soluble protein significantly increased in the range
of dietary alkali concentration of 0–0.2, 0.3–0.4 and 0.5–0.6 g/100 mL, while in the range of 0.2–0.3 and 0.4–0.5 g/100 mL,
no significant change was observed.

The structural elucidation of metmyoglobin (Mb) is helpful for understanding the mechanism of meat color.
Molecular information and three-dimensional structure of metmyoglobin (pMetMb) in pig myocardium were studied by
SDS-PAGE, UV spectroscopy, amino acid analysis, mass spectrometry and bioinformatics. The peptide chain of pMetMb
was composed of at least 133 amino acids (AAs). AAs from pMetMb lacked proline (Pro) and arginine (Arg) compared
with horse Mb (hMb). pMetMb was matched 79.7% (100% confidence) with gi|494385 in NCBI database, suggesting that
the length of pMetMb peptide was in the range of 133–153 AAs including 7 α-helixes and 2 310 helixes in its secondary
structure. Due to the 310 helixes, hydrophobic groups in pMetMb had increased interaction with each other and the peptide
chain highly folded as globin subunit, while hMb contained no 310 helixes. Both His64 and His93 located at the 6th α-helix
and 7th α-helix contained imidazole group with nitrogen (N-) that could bind with Fe2+/Fe3+ to form heme-Fe domain which
was embed into hydrophobic groups, facilitating electron transfer and oxidation-reduction and consequently for maintaining
desirable meat color.

This paper is focused on the effect of green banana powder on qualities and digestion properties of biscuits with
different addition amounts. The results showed that biscuits had the highest sensory quality and texture characteristics when
the addition amount of green banana powder was 30%. The resistant starch (RS) content of biscuits increased with increasing
addition of green banana powder and reached 4.60% and 5.91% when the addition amount was 30% and 50%, indicating
a 1.79- and 2.30-fold increase compared with controls without added green banana powder (P < 0.05), respectively;
slowly digestible starch (SDS) also showed an upward trend, which was 9.74% and 11.22% in biscuits with 30% and 50%
green banana powder added, 1.54% and 3.02% higher than in the control (P < 0.05). During the same hydrolysis time,
with increasing amount of added green bananas powder, hydrolysis rate of biscuits was lowered, and the reductions were
5.63%–7.95%, 4.86%–11.38% and 15.77%–19.03% at addition amounts of 10%, 30% and 50% compared with the control,
respectively (P < 0.05). Increasing the amount of green banana powder added to biscuits resulted in a reduction in predicted
glycemic index and the values were 105.30, 103.17 and 95.51 at addition amounts of 10%, 30% and 50%, a decrease by
4.35%, 6.28% and 13.08% compared with the control (P < 0.05), respectively.

Sensory evaluation descriptors for yak aorta with pickled pepper made using the aorta of Sibu yak in Lasa as
raw material and pickled green wild peppers as major auxiliary material were established. Using sensory profile analysis,
19 sensory quality descriptors such as smooth section, irritating, glossy and meaty were obtained from the initial screening
by the M value method. Then, these 19 descriptive words were subjected to secondary screening by principal component
analysis. Out of them, five principal components (PC1 (24.13%), PC2 (13.12%), PC3 (10.81%), PC4 (8.39%) and PC5
(7.89%)), representing exterior, texture, flavor, components and color characteristics of yak aorta with pickled pepper,
respectively were selected. Combining with correlation analysis, sensory quality descriptors enabling more comprehensive
evaluation of yak aorta with pickled pepper were further screened out of the five principal components factors. Finally, the
smooth section, irritating, strong, juicy and milky were identified as the key sensory descriptors for the product and could
accurately describe its sensory quality. The above method to establish sensory descriptors for yak aorta with pickled pepper
is feasible and can provide a theoretical reference for the further development of sensory evaluation system for yak aorta
with pickled pepper.

In this study, we examined changes in functional properties of myofibrillar proteins (MP) from the hind leg
muscle of Dazu black goat during postmortem aging. Results showed that with the extension of postmortem time, the
solubility, emulsifying activity index and emulsion stability of MPs rose initially and then fell, reaching minimum values at
24 h postmortem. In contrast, the opposite trend was observed for surface hydrophobicity, gel hardness and elasticity and
cooking loss, with maximum values observed at 24 h postmortem. Based on these observations, the best postmortem aging
time for improved processing characteristics of Dazu black goat meat is 72 h.

Attapulgite (AT) modified with KH-570 was dispersed into konjac glucomannan (KGM) matrix to obtain
modified AT-KGM composites through a blending method. Effects of modified attapulgite amount, modifying agent KH-570
amount, modification time and modification temperature on the properties of composites were investigated. The mechanical
properties of the modified AT-KGM composites were noticeably improved by combining modified AT with KGM and
optimized by incorporating 6% (by weight) of the attapulgite modified with 2% (by weight) KH-570 at 60 ℃ for 35 min to
KGM. KGM composites with native or modified AT were characterized by Fourier transform infrared (FT-IR) spectroscopy
and scanning electron microscopy (SEM). The results indicated that the FT-IR characteristic peaks of the modified AT-KGM
composite was observed, and the mechanical performance of composites was improved due to the strong interaction between
konjac glucomannan and modified attapulgite.

The aim of this study was to compare the difference of soluble protein components isolated from black garlic and
fresh garlic. Soluble proteins were isolated from garlic by serial extraction methods including grinding, ammonium sulfate
precipitation and gel filtration. Then, the antitumor activities of the extracts were determined in vitro using alamar blue
method; the antibacterial activities were detected by oxford cup assay; and the differences of soluble protein components
were further compared using SDS-PAGE. The results showed that the soluble protein components from both fresh garlic and
black garlic were able to inhibit the growth of HepG2 cells. The soluble protein components from fresh garlic had stronger
antitumor activity than those from fresh garlic and had heat resistance property. The soluble protein components from fresh
garlic could inhibit Escherichia coli and Staphylococcus aureus. SDS-PAGE results showed that the molecular weight of
soluble proteins in fresh garlic was in the range from 10 to 55 kD, and was about 10 kD for black garlic. This study indicated
that there were significant differences in soluble protein species and functions between black garlic and fresh garlic.

Objective: To understand the group structure and clonal complex of worldwide environmental Vibrio
parahaemolyticus strains. Methods: Worldwide environmental V. parahaemolyticus strains with complete sequence types (ST)
and peptide sequence types (pST) were screened from the PubMLST public database, the subgroup analysis and complex
analysis was conducted, and the minimum spanning tree was established based on ST and pST types. Results: From the
database, 886 items were screened for analyzing the ST and pST types of worldwide environmental V. parahaemolyticus
strains, which belonged to 663 ST types with ST3 type being the most dominant, but only containing information on
27 strains. Out of these, 436 items came from China (including mainland, Hong Kong and Taiwan), including 410 ST types,
each of which contained information on 1– 4 strains and these 436 strains could be divided into 128 pST types, with pST1
type being the most dominant type, containing information on 116 strains. The eBURST software was used to analyze the
data and 73 groups and 483 singletons were observed. Analysis with the software STRUCTURE showed that appropriate
subset number of global V. parahaemolyticus strains was 4, and the average distance between samples in each subgroup was
0.981 7. Conclusion: Worldwide environmental V. parahaemolyticus strains in Asia are characterized by high polymorphism
and can be subdivided into 4 subgroups. ST3 type is the most dominant strain when MLST typing is used while pST1 type is
the most dominant strain by AA-MLST typing.

Yongchuan Douchi, a typical representative of Mucor-type Douchi, is popular among consumers due to its tasty
flavor. In this study, the contents of total sugar, reducing sugar, total amino acids and free amino acids and glucoamylase
activity in Douchi samples from the traditional fermentation process were determined. The results suggested that the
delicious amino acids responsible for the distinct flavor accounted for 23.98% of total free amino acids in refined Douchi.
The sweet aftertaste of Douchi mainly was attributed to the combination of the sweet amino acids and reducing sugar. The
short-chain fatty acids and lactic acid in Douchi contributed to its sour taste, while phenolic compounds and bitter amino
acids were responsible for its bitter taste. All these factors determine the unique flavor and sweet aftertaste of Yongchuan
Mucor-type Douchi.

The change of electrical conductivity, an initial increase followed by a decrease, during alcoholic fermentation
of saccharified corn starch was observed in our previous work. This study further examined the effects of 4 main ions,
reducing sugar, alcohol, cell concentration and pH on the variability of this parameter during the fermentation process. The
results showed that all the above factors affected the change of electrical conductivity with alcohol concentration being the
most important determinant. The decline of electrical conductivity was mainly due to the continuous increase of alcohol
concentration in the fermented liquid. When alcohol concentration reached a plateau, electrical conductivity tended to
increase as a result of a reduction in pH. Therefore, alcohol concentration had a direct impact on the change of electrical
conductivity during the fermentation process. It is feasible to directly reflect the change of alcohol concentration by the
change of electrical conductivity through the established mathematical model. The results could be applied for on-line
monitoring alcoholic fermentation process and determining the end point of fermentation.

Fermentation conditions for the production of phospholipase A2 (PLA2) by recombinant Kluyveromyces lactis
GG799 were optimized using single factor and orthogonal design experiments. The optimal fermentation medium was
composed of 30 g/L glucose, 20 g/L yeast extract, 30 g/L peptone and 3 g/L KH2PO4. The best fermentation conditions were
determined as 30 ℃,2%, 7.0, 90 mL and 220 r/min for temperature, inoculum amount, initial pH, medium volume in a 250 mL
flask and shaking speed, respectively, resulting in an increase of PLA2 activity from (1.87±0.12) U to (5.35±0.27) U.

Diphenyleneiodonium chloride (DPI), which can inhibit the activity of NADPH oxidase and reduce endogenous
reactive oxygen species (ROS), was used to reduce the generation of ROS in Listeria monocytogenes, which was then
allowed to invade 7721 epithelial cells of human hepatocellular carcinoma. The results showed that the endogenous ROS
in L. monocytogenes was markedly decreased in the presence of DPI in a concentration-dependent way. Within the DPI
concentration range of 1–10 μmol/L, as the level of ROS in reduced, its ability to invade 7721 epithelial cells increased.
This illustrates that L. monocytogenes may have a NADPH oxidase similar to that of higher plants and animals, which is
responsible for the production of ROS and regulates the invasion ability possibly by mediating ROS production, suggesting
that NADPH oxidase may be an important signal molecule for L. monocytogenes to invade 7721 epithelial cells.

Two strains of lactic acid bacteria were isolated from naturally fermented yogurt. The 16S rDNA sequence analysis
indicated that the two strains were Lactobacillus plantarum SN1 and Lactobacillus rhamnosus SN6. These strains were studied
for growth curve, acid production rate, acid and bile salt tolerance. Both of them reached a logarithmic growth phase after 2 h
and a stable period after 16 h with OD 600 nm values of 8.47 and 7.43, respectively. The pH value dropped to 4.2 at 8 h and 3.3
at 48 h. L. plantarum SN1 and L. rhamnosus SN6 had strong resistance to acid, and the relative OD 600 nm value was 49.29%
and 47.14% at pH 4.0 after 16 h of culture, respectively. After being cultured for 16 h at a bile salt concentration of 0.3 g/L,
the relative OD 600 nm values of L. plantarum SN1 and L. rhamnosus SN6 were 57.7% and 69.48%, respectively, compared
to 48.22% and 29.56% when the concentration of bile salt was 0.6 g/L. These results show that both L. plantarum SN1
and L. rhamnosus SN6 are probiotic strains with strong growth performance, acid production and tolerance to acid
and bile salt.

Cronobacter isolates including 5 standard strains and 38 isolates from infant foods were studied for
biofil-formating capability and antibiotic sensitivity. The fusA sequence analysis was used to identify the species of these
isolates. Then the isolates were tested for biofilm-forming capability by crystal violet staining. And 11 antibiotics belonging
to 8 categories were selected to test their antibiotic sensitivity. Totally 34 C. sakazakii, seven C. malonaticus and two
C. dublinensis strains were identified. All these isolates were able to form biofilm. C. malonaticus showed stronger
biofilm-forming capability. The resistance to tetracycline and vancomycin was higher. Totally 14 antibiotic resistance
homologies were identified. The resistance to tetracycline correlated with biofilm-forming capability. All the Cronobacter
isolates investigated showed biofilm-forming capability and antibiotic resistance to some extent, which pose a challenge the
disinfection and sterilization methods used in food industries and clinical therapy.

Objective: To construct a recombinant strain to express adenosine deaminase (AMPD) efficiently. Methods: The
AMPD gene from Streptomyces murinus was expressed in E. coli DE3/pET28α-AMPD. Specific primers were designed
to amplify the AMPD gene. The PCR product was cloned into the plasmid pHY-WZX, and the recombinant plasmid was
transformed into Bacillus subtilis WB600. Results: The recombinant Bacillus subtilis WB600/pHY-AMPD was successfully
constructed to express AMPD. Furthermore, the fermentation medium was optimized to contain 10 g/L glucose, 30 g/L yeast
extract, 0.5 g/L CaCl2, 1 g/L sodium citrate, 10 g/L NaH2PO4, 10 g/L K2HPO4, and 0.5 g/L (NH4)2SO4. The enzyme activity
reached (2 230 ± 50) U/mL after shake flask cultivation at 37 ℃ for 60 h with a shaking speed of 200 r/min. Conclusion: The
AMPD gene from Streptomyces murinus has been successfully expressed in Bacillus subtilis.

Partial fragments of the 16S rRNA gene of puffer fish from 13 species belonging to 3 genus collected from Fujian
province and 9 samples from unknown species were amplified by polymerase chain reaction (PCR) using the universal
16S rRNA gene primers. The PCR products were sequenced, and the length of the obtained DNA fragments were 611–614
bp in all samples. The homology of DNA sequences among samples was analyzed with the DNAMAN V6 software, and
the phylogenetic tree among samples was established. Thirteen samples were divided into 4 groups, with a homology of
87% among groups and 94%–100% between any two samples within the same group. Nine samples of unknown puffer fish
species were classed into 3 groups which belonged to the Gastrophysus or Takifugu genus. The results obtained in this study
can provide references for the application of 16S rRNA gene sequencing and homological analysis to identify puffer fish at
genus and species levels.

The optimal enzymatic hydrolysis conditions for Porphyra haitanensis polysaccharide were determined as
40 ℃, 6.0 and 3 h for hydrolysis temperature, pH and hydrolysis time, respectively, by single factor and orthogonal
array design. The yield of reducing sugar was (1.42 ± 0.12) mg/mL under these optimized conditions. The saccharide
composition of the two hydrolysate fractions S1 and S2 was analyzed by liquid chromatography and electrospray ionization
mass spectrometry and their antioxidant activity was evaluated. The results revealed that S1 and S2 had similar composition
with galactose as the major component (accounting for 93.0% and 90.5%, respectively), and that both of them had good
antioxidant activity, especially for hydroxyl radical scavenging activity. In addition, the degradation products with even
degree of polymerization (DP) of 10–16 was more effective in scavenging superoxide anion and hydroxyl radicals than the
oligosaccharides with a DP of 4–6 suggesting the relevance of their antioxidant activity to DP, and considerable antioxidant
activity existed only in a specific range of DP.

Objective: The aim of this study was to isolate and identify lactic acid bacteria able to inhibit Penicillium from
various pickles. The antibacterial activity was determined against the dominant molds in pickles and toxin-producing fungi
and the active compounds produced by the obtained isolates against Penicillium were analyzed. The molecular biological
identification of strains was performed by molecular biological methods. Methods: By the double-layer plate method, lactic
acid bacteria with antimicrobial activity against Penicillium were screened from the pickles. The inhibitory effects of lactic
acid bacteria against fungi from the pickles and mycotoxin-producing fungi preserved in our lab were determined, and the
active substances from lactic acid bacteria were analyzed by protease digestion, pH adjustment and heating. These lactic acid
bacteria were then identified via 16S rDNA sequence analysis after PCR amplification. Results: Three strains were screened
from 14 dominant lactic acid bacterial strains isolated from the pickles for high inhibitory activity against fungi isolated
from the pickles and 2 toxigenic fungi. Treatment with different proteases and pH adjustment had different effects on the
antibacterial activity of the concentrated culture supernatant of lactic acid bacteria, while three heat treatments did not affect
the inhibitory efficiency. Three lactic acid bacteria were identified as L. curvatus, L. sakei and L. plantarum, respectively.
Conclusion: Lactic acid bacteria screened from pickles have high inhibitory activity on Penicillium and some toxigenic
fungi, suggesting that the strains can be used as biological preservative to extend the shelf life of pickles, and its antibacterial
ingredients may be small peptides and/or organic acids.

In this study, alcalase was applied to hydrolyze Langshan chicken breast meat. The results showed that the
optimum temperature, enzyme dosage and hydrolysis time for enzymatic hydrolysis of chicken protein were 45 ℃,
2.0 U/g, and 4 h, respectively. Many amino acids derived from sarcoplasmic and myofibrillar proteins were released during
enzymatic hydrolysis and soluble nitrogen was also accumulated in a large quantity. The molecular weights of peptides in
the hydrolysate were mainly distributed in the range of 30–50 kD. Aspartic acid and glutamic acid were the most abundant
amino acids in the hydrolysate with a ratio of hydrophilic amino acids (HLAA) to hydrophobic amino acids (HBAA) ranging
from 1.41 to 1.52. The analysis of the nutritional value of free amino acids indicated the presence of abundant quantities of
essential amino acids at different hydrolysis time and an essential amino acid index similar to the FAO/WHO recommended
value from the ideal amino acid pattern for adults.

Electrophoresis-purity acid phosphatase (ACP) from cilantro was obtained by homogenization, buffer solutionextraction, ammonium sulfate fractional precipitation, CM-Sepharose ion exchange chromatography and Superdex-200 gelfiltration. The results showed that after purification the recovery rate of ACP activity was 14.20% with a purification fold of238.60, and the specific activity of ACP was 295.87 U/mg. The subunit molecular mass of the enzyme was approximately53.8 kD. The characterization of ACP illustrated that the optimal reaction temperature was 55 ℃, and it was stable inthe range of 20–50 ℃. Therefore, the enzyme was sensitive to temperature. The optimal reaction pH was 5.8, and it wasrelatively stable in the range of pH 4.0–7.0. The enzyme showed tolerance to acidic environment. Its Km was 0.63 mmol/Ltowards p-nitrophenyl phosphate disodium salt hexahydrate, indicating high affinity between the enzyme and the substrate.The enzyme activity of ACP could be strongly inhibited by methanol, ethanol, isopropanol, ascorbic acid, oxalic acid andCu2+, Pb2+ and Ag+, while it could be enhanced to some extent by Mg2+, Mn2+, Ba2+ and K+.

In the present study, the effects of different incubation conditions on the production of zearalenone (ZEN) by
Fusarium graminearum were explored. Culture medium, incubation time, incubation temperature, shaking speed and
light irradiation time were selected as important parameters affecting ZEN production. Single factor method was used in
combination with orthogonal array design and response surface methodology to optimize the medium composition and
culture conditions employing statistical analysis, respectively. The results showed that the optimal culture medium for
Fusarium graminearum was comprised of 60 g/L C6H12O6, 1.5 g/L KNO?, 1.0 g/L yeast extract paste, 20 g/L peptone,
6.0 g/L NaNO3, 0.5 g/L MgSO4, 1.0 g/L K2HPO4·3H2O, 0.5 g/L KCl, and 0.025 g/L Fe2(SO4)3 in 1.0 L of ultrapure water.
The concentration of ZEN was 249.80 μg/L when the cultivation was carried out for 20 days with a shaking speed of
92 r/min, 22.9 ℃ under light irradiation for 10 h a day.

The growth of spoilage organisms is the main factor causing the spoilage of aquatic products. Colony counting
showed that the growth rate of spoilage microorganisms in whitefish was much faster at 25 ℃ than at 37 ℃, and therefore
fish spoilage occurred more easily at the lower temperature. Through 16S rDNA sequence analysis, 21 strains isolated from
putrid whitefish were identified as 11 different strains belonging to seven different genera: two strains of Morganella sp.,
three strains of Proteus sp., two strains of Vagococcus sp., one strain of Staphylococcu sp., one strain of Terribacillus sp., one
strain of Lysinibacillus sp., one strain of Vitreoscilla sp.. In this study, the strains of Morganella sp. and Proteus sp. were the
dominant spoilage bacteria and may be the SSO (specific spoilage organisms) in whitefish.

The separation of β-amylase from sweet potato using ultrafiltration was investigated. A two-stage ultrafiltration
scheme employing 50 and 10 kD membranes was used for accomplishing the desired separation. The results showed
that β-amylase with high purity could be obtained by the proposed separation technique transmembrane pressure of
0.12 MPa, ultrafiltration time of 40 min, ultrafiltration temperature of 35 ℃ and crude enzyme solution pH of 7.0. Under
these conditions, the specific activity of β-amylase was 71 627 U/mg, with a purification fold of 11.85 and a recovery yield
of 82.79%. The high purity of β-amylase was also reflected by the single band on SDS-PAGE.

In order to obtain more antagonists for controlling postharvest strawberry disease, Botrytis cinerea was used as
an indicator strain to screen antagonistic actinomyces out of 78 strains isolated from strawberry rhizosphere. The inhibitory
spectrum of antagonistic strain T3-5 was tested by agar block method, and the effect of its cell-free fermentation filtrate on
postharvest decay and quality of fresh strawberry fruits was assessed. The results showed that strain T3-5 had the strongest
inhibitory effect on B. cinerea and six other selected postharvest pathogens, and the diameter of inhibitory zone against
B. cinerea was 22.5 mm. Based on its morphological characteristics and 16S rDNA sequence, the antagonistic strain T3-5
was primarily identified as Streptomyces xanthophaeus. Its cell-free fermentation filtrate significantly (P < 0.05) decreased
the incidence of strawberry fruit rot. In addition, assays demonstrated that T3-5 filtrate treatment could slow down the decline
of postharvest strawberry fruit firmness, soluble solid content, titration acid content and vitamin C content during storage period.
Conclusively, the antagonistic strain T3-5 has potential value in biological control against strawberry postharvest diseases.

This study was designed to explore changes in functional components during the fermentation process of
Zhahaijiao, a traditional Chinese fermented chili product, made with three different starches, namely japonica rice flour, corn
flour and a corn flour-taro shreds mixture, respectively. The results showed that compared with the unfermented control,
vitamin C content of Zhahaijiao with each of the three starches fermented for 90 days was significantly decreased while
vitamin E remained stable. In addition carotenoids content and color value had little changes. Capsaicin and dihydrocapsaicin
presented a downward trend with the extension of fermentation time, and Zhahaijiao with a ratio of chili to corn flour to taro
shreds of 1:0.5:0.5 by weight had higher contents of these compounds. The contents of free and total polyphenols as well
as free and total flavonoids in three kinds of Zhahaijiao were increased firstly and then decreased, and reached a relatively
high level after fermentation for 30–45 days (P < 0.05); they were more abundant in Zhahaijiao with japonica rice flour or
taro shreds. Overall, Zhahaijiao with taro or rice starch contained high contents of some functional components. Zhahaijiao
fermented for 30–45 days was more suitable for consumption because of the higher contents of functional components.

Objective: To investigate the effects of collagen peptides from tilapia skin on the proliferation ability of humancolon carcinoma cell line LoVo in vitro and its possible mechanism. Methods: The inhibitory effects of collagen peptidesfrom tilapia on the proliferation of LoVo cells were observed by MTT assay. Fluorescent staining method was used toanalyze the effect on cell membrane and nucleus. Laser confocal microscopy was used to examine reactive oxygen species(ROS) expression in LoVo cells. The activities of mitochondrial respiration chain complex I and III were analyzed bycolorimetry. Results: Collagen peptides from tilapia skin showed certain inhibitory effect on the proliferation of LoVocells. After being treated by 100 mg/mL of collagen peptides for 48 h, the growth inhibitory effect rate reached 55.03%(P < 0.05). Compared with the control group, the nucleus of LoVo cells was shrunk and cell membrane was destructed afterbeing treated by collagen peptides. Meanwhile, the ROS level was significantly increased (P < 0.05). Collagen peptidessignificantly inhibited the activity of complex III. Conclusion: Collagen peptides from tilapia skin have inhibitory effects onthe proliferation of human colon carcinoma cells, which is probably associated with the inhibited activity of mitochondrialrespiration chain complex III in LoVo cells, promoting ROS expression and destructing the cell membrane in LoVo cells.

Objective: To study the effect of carrot slurry fermented with Lactobacillus plantarum NCU116 on intestinal
mucosal immunity in immunosuppressed mice. Methods: Immunosuppressed mouse model was established by
intraperitoneal injection of cyclophosphamid. Forty mice were randomly divided into 5 groups: blank control group, model
control group, carrot slurry group, fermented carrot slurry group and sterilized fermented carrot slurry group. The mice were
administered with slurry fermented with Lactobacillus plantarum NCU116 and sterilized fermented carrot slurry at a dose of
10 mL/(kg·d) for 21 consecutive days. At 24 h after the last administration, the mice in each group were sacrificed. Thymus
and spleen indices were determined, the contents of IL-2, TNF-α, IL-10 and sIgA in small intestine were determined by
using quantitative sandwich enzyme-linked immunosorbent assay (ELISA) kits, small intestine morphology was observed
by hematoxylin-eosin (HE) stained section and immunofluorescence was used to assay IgA-secreting B cells. Results:
Compared to the model control, carrot slurry fermented with Lactobacillus plantarum NCU116 could significantly increase
thymus and spleen indices and the number of IgA-secreting B cells, enhance IL-2 and sIgA levels and improve the intestinal
morphological structure. But the concentrations of TNF-α and IL-10 were not significantly increased. Conclusion: Carrot
slurry fermented with Lactobacillus plantarum NCU116 can effectively antagonize cyclophosphamide-induced immune
suppression and ameliorate intestinal morphological damage in mice, enhance immune function and improve intestinal
morphology in immunosuppressed mice.

Objective: The protective effects of thyroid hormone T3 on the dysfunction of pancreas in alloxan (ALX)-induced
diabetic mice were investigated in this study. Methods: Twenty-four Kunming mice were randomly divided into four groups,
including negative control group, ALX group, ALX plus T3 (ALX + T3) group, and T3 group, which were subjected to
intraperitoneal administration of normal saline, ALX, ALX plus T3, and T3, respectively. The levels of reactive oxygen
species (ROS) in blood were tested at 1, 4, 6, 12, and 24 h after injection. Blood glucose was tested every 3 days. Mice were
sacrificed at 28 days after injection. Whole pancreas and plasma were utilized for morphological and biochemical analyses.
The activities of superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GSH-Px), the contents of reduced
and oxidative glutathione (GSH and GSSG), the expression levels of antioxidant enzyme genes including Nrf2, SOD,
GSH-Px, and CAT, and the expression levels of the apoptosis-associated genes Caspase-3, Caspase-9, Bax, Bcl-2 were
examined in each group. Results: ALX induced a high level of blood glucose and ROS (P < 0.01), low level of insulin in plasma
(P < 0.01), and lower activities of antioxidant enzymes in plasma and pancreas (P < 0.01), as well as down-regulation of the
antioxidant enzyme genes and apoptosis-related genes (P < 0.01). T3 could ameliorate the enhancement of blood glucose and
defective insulin secretion. The redox imbalance caused by ALX, including the decrease of antioxidant enzyme activities and
gene expression levels, was counteracted by T3. Moreover, the up-regulated pro-apoptosis genes (Caspase-3, Caspase-9 and
Bax) and down-regulated anti-apoptosis Bcl-2 gene were counteracted by T3 remarkably (P < 0.01). Conclusion: T3 could
improve the redox status of ALX-induced diabetic mice and protect pancreatic β-cells from cell death to maintain normal
physiological function of pancreas.

Objective: To explore the therapeutic effect of burdock fructooligosaccharide (BFO) combined with Lactobacillus
plantarum Sc52 on mice with type 2 diabetes induced by high-fat diet and streptozocin (STZ). Methods: C57BL/6J mice
were intraperitoneally injected with STZ and fed with high-fat diet to establish a mouse model of type 2 diabetes. Then,
Sc52, BFO and Sc52 combined with BFO were respectively given to mice by gavage for 4 consecutive weeks. The
fasting blood glucose and tolerance dose were measured by Glucose Test Strips, serum lipids, INS, inflammatory factors
and other biochemical indicators were also tested by kits, the contents of short-chain fatty acids were determined by gas
chromatography and the major intestinal bacteria in feces were counted by coated plates. Results: L. plantarum Sc52 and
BFO alone or in combination could inhibit the elevation of TC, TG, LDL-C, ET, TNF-α and IL-6 in serum and significantly
increase HDL-C and INS levels in serum. The contents of acetic acid, propionic acid and butyric acid in intestine were
raised but the content of lactic acid was decreased. L. plantarum Sc52 combined with BFO could promote the growth of
Lactobacillus and Bifidobacterium, and inhibit the growth of Enterobacilli, Enterococcus, Clostridium perfringens and other
harmful bacteria in the intestine of mice. The therapeutic effect of L. plantarum Sc52 combined with BFO was better than that
either of them alone. Conclusion: L. plantarum Sc52 combined with BFO may improve insulin in a mouse model of type 2
diabetes by regulating the balance of intestinal flora in mice, decreasing the concentrations of blood glucose and serum lipids
and inhibiting inflammatory cytokines.

Objective: To explore the hypoglycemic effects of Auricularia auricular polysaccharides in vitro and in
vivo. Methods: The inhibitory effects of acidic, neutral and alkaline polysaccharides from Auricularia auricular as
well as ethanol-precipitated fractions of acidic polysaccharides on α-glucosidase activity were investigated by in vitro
microwell plate-based screening method. The purified polysaccharide was used to treat rat models of diabetes induced by
alloxan. The changes in body weight, fasting blood glucose (FBG), hexokinase (HK), and succinic dehydrogenase (SDH)
were determined in diabetic rats before and after treatment. Results: Based on the hypoglycemic effect in vitro, Auricularia
auricular polysaccharides had inhibitory effect on α-glucosidase. Auricularia auricular acidic polysaccharides had the
strongest inhibitory activity against α-glucosidase followed by the neutral polysaccharides, and the alkaline polysaccharides
were the weakest α-glucosidase inhibitor. The inhibitory activity of 80% alcohol-precipitated fraction was stronger than
that of other alcohol concentrations. According to in vivo hypoglycemic results, acidic polysaccharides from 80% alcohol
precipitation fraction could significantly attenuate the negative growth of body weights in diabetic rats, and significantly
increase HK and SDH. Therefore, Auricularia auricular acidic polysaccharides have significant hypoglycemic effect.

Objective: To investigate the effects of cellulose nanocrystals from sweet potato residues on the levels of bloodglucose and serum lipid in diabetic rats. Methods: Forty mature male SD rats were divided into five groups. One groupwas fed with a basal diet as control group (CON). The other four groups were subjected to intraperitoneal injection ofstreptozotocin (STZ) to establish diabetic rat models. The rats were fed with the basal diet and dietary fiber, assigned intomodel control (MC), ordinary cellulose (OC), microcrystalline cellulose (MCC) and cellulose nanocrystals (CNC) groups.All rats were sacrificed after 28 days of feeding to assay body weight, food intake, fasting plasma glucose, glycosylatedserum protein, serum insulin, liver glycogen, and serum lipids. Results: Compared with the control group, food intake,fasting plasma glucose, glycosylated serum protein, and serum lipids in the model control were significantly higher (P < 0.05);however body weight, insulin and hepatic glycogen significantly declined (P < 0.05). The results suggested the diabeticmodel was successfully established and the diabetic rats showed corresponding symptoms. Feeding sweet potato fibers withdifferent granularities to diabetic rats could result in an increase in body weight and the levels of serum insulin and glycogenand a decrease in fasting glucose, glycosylated serum protein and blood lipids. In contrast, feeding cellulose nanocrystalscaused significant changes in all these parameters (P < 0.05). Conclusion: The hypoglycemic and hypolipidemic effectsof sweet potato residue fiber were more obvious with decreasing granularity. Therefore, cellulose nanocrystals from sweetpotato residues can effectively regulate the levels of blood glucose and serum lipid.

Objective: The effect of malvidin chloride (Mv-Cl) extracted from blueberries on the amounts of reactive oxygen
species (ROS) and xanthine oxidase-1 (XO-1) in human umbilical vein endothelial cells (HUVECs) was investigated to
explore the antioxidant potential of the anthocyanin compound. Methods: HUVECs were in vitro cultured in the presence
of Mv-Cl (1, 5 and 10 μmol/L), angiotensinⅡ(Ang II, 10-2 μmol/L) and their combination, respectively. DMSO was used
as control. The ROS content in the cells was detected by immunofluorescence. The soluble XO-1 protein content in the cell
culture supernatant was detected by ELISA. The protein expression of XO-1 in the cells was assessed by Western blotting.
Results: The content of ROS and the protein expression of XO-1 in HUVECs were decreased when treated with low
concentration of Mv-Cl. Ang II significantly increased ROS and XO-1 content, and Mv-Cl appeared to specifically down-regulate
the production of ROS and XO-1. Conclusion: Malvidin chloride can prevent endothelial dysfunction by inhibiting ROS and XO-1.
Therefore, blueberry anthocyanin may be a new inhibitor of ROS and XO-1, which provides a theoretical basis for the application
of blueberry anthocyanins to prevent cardiovascular diseases as a functional food or nutraceutical ingredient.

Purpose: To observe changes in hepatic and mitochondrial biochemical parameters in rats previously undergoing
exhaustive exercise after 0 and 24 hours of recovery, and subsequently to explore the biological mechanisms of orally administered
gromwell root extract (GRE) for protecting the liver, improving exercise performance, mitigating exercise fatigue and accelerating
recovery from fatigue in rats. Methods: Totally 40 rats were divided into 5 groups including exercise control group (group A),
exhaustive exercise group (group B), exhaustive exercise followed by 24 h recovery group (group C), exhaustive exercise with
GRE treatment group (group D), exhaustive exercise followed by 24 h recovery group with GRE treatment (group E). The rats
from each group were subjected to exercise training for 6 weeks. On the last day of the experimental period, the rats from group A
(without exercise training), B and D (immediately after exercise training) were sacrificed, while those from group C and E were
sacrificed at 24 h after exercise training, and samples were collected for the measurement of biochemical parameters. Results: After
the exhaustive exercise, the antioxidant capacity of hepatic tissue (P < 0.05), the activity of nitric oxide synthase (NOS) and the
content of NO in hepatic tissue (P < 0.01), and the activities of Na+/K+-ATPase and Ca2+/Mg2+-ATPase in hepatic mitochondria
were significantly decreased (P < 0.05), but these indicators were not significantly restored after subsequent recovery for 24 hours.
Compared with group B, the antioxidant capacity of hepatic tissue in rats receiving oral administration of GRE was significantly
improved (P < 0.05), and NOS activity, NO content and the activities of Na+/K+-ATPase and Ca2+/Mg2+-ATPase in hepatic
mitochondria were also enhanced significantly (P < 0.05); after 24 hours of recovery, these indicators were restored to the basal
levels. Conclusion: Oral supplementation of gromwell root extract can regulate the balance of NO generation, improve the balance
of free radical metabolism, protect the activities and functions of ionic pumps, prolong the exhaustive time of endurance-trained
rats, and enhance functional recovery from exercise fatigue.

In order to understand the nutritive quality and nutrient components in the muscle of seawater cultured
Trachinotus ovatu, the main nutrient components in the muscle and feed of seawater cultured Trachinotus ovatu were
analyzed in this work. Evaluation standards of nutritive quality were based on the Food and Agriculture Organization of the
United Nations/Word Health Organization (FAO/WHO) standard mode. The general nutrient compositions were determined
by routine methods. Amino acid compositions were determined with an amino acid analyzer. Fatty acid compositions were
measured by gas chromatograph-mass spectrometry (GC-MS). The results showed that crude protein and crude fat of fish
feed basically met the nutritional requirements of Trachinotus ovatu. The contents of crude protein, crude fat, crude ash and
moisture in fresh muscle of seawater cultured Trachinotus ovatu were (19.48 ± 0.15)%, (8.40 ± 0.30)%, (1.34 ± 0.06)% and
(70.84 ± 0.06)%, respectively, while crude fat was higher than other fish species. In dry muscle sample, the total content
of amino acids (TAA) was (66.21 ± 1.17)%, and the content of essential amino acids (EAA) was (26.65 ± 0.54)%. Four
delicious amino acids (DAA) accounted for (25.50 ± 0.54)%, the ratio of total essential amino acids to total amino acids
(EAA/TAA) was 40.25%, and the ratio of total essential amino acids to total nonessential amino acids (EAA/NEAA) was
67.36%. It was clear that the content of different amino acids was stable and the proportions of essential amino acids met
FAO/WHO standards. According to nutrition evaluation in terms of amino acids score (AAS) and chemical score (CS), the
first limiting amino acid of both muscle and feed was methionine. In addition, 27 fatty acids were detected in the muscle
of seawater cultured Trachinotus ovatu, with PUFA, EPA and DHA accounting for (32.72 ± 0.05)%, (0.64 ± 0.04)% and
(5.05 ± 0.23)% of the total amount, respectively. The ratios of n-6/n-3 and PUFA/SFA in muscle indicated its food safety
according to the values recommended by the UK Department of Health. Therefore, farmed Trachinotus ovatu is a species
of fish with delicious taste, high content of essential amino acids, balanced nutrient composition, high nutrition value for
human consumption and health benefits. This study showed that the present feed basically meet the requirements for farmed
Trachinotus ovatu growth; however, the quality of farmed Trachinotus ovatus muscle may be improved by increasing the
contents of methionine and n-3 series of fatty acids in the compound feed.

The purpose of this study is to investigate the effect of soybean peptide on the secretion of gastric acid in weaning
piglets. Thirty newborn Sujiang pigs were randomly divided into control group and soy peptide group. In the soy peptide
group, 2% soybean peptide was additionally added to the basal diet. All pigs were weaned at 21 days of age. At the age of
21 days and 35 days, 6 pigs were randomly selected in each group and slaughtered. Gastric chyme pH, serum gastrin level
and the enzyme activities of H+-K+-ATPase, Na+-K+-ATPase and pepsin in the stomach fundus were measured. Results: In
the soy peptide group, the intragastric pH of 21-day-old piglets decreased to 3.94 ± 0.38 from 4.40 ± 0.17; the intragastric pH
of 35-day-old piglets was 2.89 ± 0.06, a significant decrease compared with 4.15 ± 0.16 for control group; the serum gastrin
level of 35-day-old piglets increased significantly (P < 0.05) and the enzyme activities of gastric mucosal H+-K+-ATPase,
Na+-K+-ATPase and pepsin also increased but not significantly (P > 0.05). These results suggest that soybean peptide can
improve the secretion of gastric acid in piglets, likely by increasing gastrin secretion which may directly act on the parietal
cells rather than by enhancing the activities of H+-K+-ATPase, Na+-K+-ATPase and pepsin.

Objective: To investigate the protective effect of purified polyphenols from Punica granatum L. leaves 2 (PPPL2)
on acute alcoholic hepatic injury in mice. Methods: Totally 60 mice were randomly divided into control group, model group,
low-, middle- and high-dose PPPL2 groups, and positive control group (bifendate, 150 mg/(kg·d)) of 10 mice each. The
mice from the control and model groups were administrated with deionized water (0.1 mL/(10 g·d)) daily by gavage for
30 consecutive days. The mice from three different dose groups were administrated with PPPL2 at 100, 200 and 400 mg/(kg·d)),
respectively. The mice from the positive control group were administrated with bifendate (150 mg/(kg·d)). The model of acute
alcoholic liver injury was established on the 31st day, and all mice were gavaged with 50% alcohol (12 mL/kg), except for the
control group. Biochemical indicators of ocular blood in mice were observed. Results: Compared with the model group, the levels
of glutamic-oxaloacetic transaminase (AST), alanine transaminase (ALT), and triglyceride (TG) were obviously decreased in the
treatment groups, and the mice from these treatment groups had reduced expansion of mitochondria and glycogen deposition. In
addition, the endoplasmic reticulum was not obviously outspread and lipid droplets were reduced in hepatic cells. Conclusion:
Polyphenols from pomegranate leaves have protective effect on alcoholic hepatic injury.

In order to study the protective effect of Cordyceps militaris against ultraviolet radiation-induced oxidative
damage in Drosophila melanogaster, fruit flies were radiated by UV and fed with Cordyceps militaris-supplemented medium
at different concentrations. We found that 0.4% Cordyceps militaris powder added to the medium could significantly
increase SOD activity (by up to 13.09%, P = 0.005 9) and decrease MDA content (by up to 17.11%, P = 0.003 2) in male
fruit flies irradiated by UV for 20 min and that the same effects were obtained for fruit flies with 40 min UV radiation, when
0.2% Cordyceps militaris powder added to the medium, showing an 8.99% in increase SOD activity (P = 0.006 6) and a
9.06% decrease in MDA content (P = 0.006 1). The antioxidant protection of Cordyceps militaris on male fruit flies was
better than on the female ones. Thus, the appropriate concentration of Cordyceps militaris powder was able to repair UV
irradiation-induced oxidative damage and played an anti-UV radiation role in fruit flies.

Wild Ligularia schmidtii (Maxim.) Makino in Changbai Mountain was studied for changes in the contents of total
flavonoids, saponins and polysaccharides and further investigated for its protective effects on gastric mucosa at different
harvest periods. The purpose was to find the optimal growth period of Ligularia schmidtii (Maxim.) Makino for the best
protective effect on gastric mucosa. After ultrasonic-assisted extraction of total flavonoids, alcohol extraction of saponins
and hot water extraction of polysaccharides in Ligularia schmidtii (Maxim.) Makino individually, the contents of these three
substances were determined. Then Ligularia schmidtii (Maxim.) Makino decoction from different harvest times was used
to examine its protective effect on the gastric mucosa of mice. Results showed that Ligularia schmidtii (Maxim.) Makino
harvested in June had good effect on protecting gastric mucosa, especially in late June, by which the percentage inhibition of
alcohol-induced gastric mucosal injury in mice was 48.07%, resulting in a significant increase in superoxide dismutase (SOD)
activity and glutathione (GSH) content as well as a significant decrease in malondialdehyde (MDA) content in mouse gastric
mucosa. The contents of total flavonoids, saponins and polysaccharides in Ligularia schmidtii (Maxim.) Makino at this stage
were at higher levels of 25.5, 15.0 and 198.1 mg/g, respectively.

Oligochitosan (OCH) is a water-soluble low carbohydrate polymer consisting of β-1,4-linked 2-acetamido-Dglucose
and β-1,4-linked 2-amino-D-glucose units. OCH has been universally used in the fields of agriculture, food and
medicine. Antifungal activity of OCH on the growth of pathogens causing postharvest diseases of fruits and vegetables,
and how its application is affected by molecular weight and concentration are reviewed in this paper. Inhibitory effect
of OCH on postharvest diseases, and the effect of OCH on the induced infection resistance, the metabolism of reactive
oxygen species (ROS) and the activities of defense-related enzymes in fruits and vegetables are further discussed.
Therefore, OCH is an environment-friendly biological inducer for the resistance to postharvest diseases. The application
of OCH and its combinations with other materials will provide a promising method for the prevention of postharvest
diseases of fruits and vegetables.

Some strains of Escherichia coli are resistant to strong acid and can survive in acidic conditions, mainly because
they have a variety of acid resistance mechanisms, including a glucose-repressed system, amino-acid-dependent system,
chaperone proteins and systems for stabilizing membrane charge. Understanding the molecular mechanisms of acid
resistance in E. coli can provide new insight into controlling contamination in the food processing industry, and play a
positive role in clinical prevention and treatment of foodborne pathogens. In this paper, the molecular mechanisms of acid
resistance in E. coli are reviewed.

Momordica charantia has been used historically as a herbal medicine and vegetable for thousands of years.
Modern phytochemical and pharmacological experiments have proved that polysaccharide is one of its major active
components. In recent decades, Momordica charantia polysaccharide, as a complex heteroglycan, has attracted a great
deal of attention in the biomedical field due to its biological activities. In this paper, the latest progress in the extraction,
separation, physicalchemical properties, structural characteristics and bioactivities of Momordica charantia polysaccharides
is reviewed systematically, and future prospect is also discussed.

Polyunsaturated fatty acids (PUFAs) are a group of important nutritional fatty acids which are involved in cell
metabolism and plasma membrane constitution. PUFAs have attracted tremendous attention as an abundant component of
brain tissue which plays a crucial role in brain development and improvement of learning and memory abilities. Herein,
we summarize the relationship between dietary sources of PUFAs and brain phospholipid composition. Furthermore, the
mechanisms of PUFAs on brain development and function are reviewed, which will provide a theoretical basis for the
modification of dietary ω-6/ω-3 PUFA ratio in China via adding docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA)
or related substitutes from deep-sea fish oil and algae.

Trans fatty acids are a group of unsaturated fatty acids that contains one or more trans double bonds, and can pose
a great threat to human health. The current paper has summarized the types, sources and hazards of trans fatty acids and
common methods for their detection and removal, and outlined the factors influencing the formation and changes of trans
fatty acids during the frying process, in order to provide references for solving the safety problems caused by trans fatty
acids in oils and fat-containing foods in the future.

The development of optimal breeding strategies for rice (Oryza sativa), an important commercial crop in
China, has always been the focus of research. The emergence of Bacillus thuringiensis (Bt) insect-resistant genes opens
up a new area of research on the breeding of transgenic insect-resistant crops with the exogenous genes. Until now, the
breeding technology of transgenic Bt rice has become increasingly mature, while its potential danger to human health is still
controversial. The commercialization of this transgenic rice has become the focus of public attention. In this paper, the recent
progress in the food safety evaluation of transgenic Bt rice is reviewed, so as to provide references for the risk assessment
and popularization of transgenic Bt rice in China.

Plant growth regulators are a class of chemical substances widely used in modern agricultural industry, which can
regulate the growth of vegetables and fruits for increasing yield. In recent years, food safety risks caused by excessive and over-range
abuse of plant growth regulators occurred sometimes, which brings about many concerns about the problem of safety and residues.
A great deal of research has been conducted to detect plant growth regulator residues in fruits and vegetables and a variety of
analytical methods have been developed in this field. This article reviews the main analytical techniques used in China and other
countries for detecting plant growth regulator residues in fruits and vegetables with respect to their advantages, disadvantages and
applications. Some pretreatment procedures and instrumental methods are also described. A brief comparison of the regulations on
the maximum residue limits for plant growth regulators at home and abroad is conducted with the aim of guiding the formulation
of relevant regulations and detection standards for plant growth regulators in the future.

Aging is an unprecedented challenge in human history. Physiological functions of elderly people are weakened
along with the aging process, especially their chewing and swallowing capabilities. How to provide healthy tasty foods
for safe consumption by the elderly is a huge challenge not only to individuals and families, but also to societies and
governments, both in developed and developing countries. It is also a big challenge and a great business opportunity to
the food industry. This paper analyses the controlling mechanisms of eating and swallowing and the major problems and
challenges faced by the elderly in food consumption. Key factors involved in the design and manufacturing of foods for
elderly people have been discussed. Currently, various practices adopted in some developed countries for the classifications
and standards of such types of food have also been discussed in detail. It is hoped that this paper will provide useful guidance
to nursing staff in serving foods to elderly people and also provide technical support to the food industry in developing
quality food for safe consumption by elderly people.

A statistical analysis of 2 535 papers related to kiwifruit published during 2004–2013 in terms of publishing
volume, author, journal, subject, citation and funding support was conducted based on the Chinese Journal Full-Text
Database (CJFD) by means of bibliometrics. The research focuses and hot topics were also explored by means of statistical
analysis of keyword frequency with the aim of providing a reference for further research on kiwifruit.