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15 September 2016, Volume 37 Issue 17
Basic Research
Effect of Ultrasound on Soybean Protein Isolate-Phospholipid Interaction and Functional Properties of Their Composite System
BI Shuang, JIANG Lianzhou, MAO Huiting, SUI Xiaonan, WANG Zhongjiang, QI Baokun, LI Yang
2016, 37(17):  1-6.  doi:10.7506/spkx1002-6630-201617001
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Ultrasonic treatments with different power (150, 300 and 450 W) for different durations (12 and 24 min) were
applied on soybean protein isolate-phospholipid system to evaluate their effects on the composite system. Functional
properties of the composite system as a function of ultrasonic conditions were explored at the same time. Circular dichroism
spectrum, particle size distribution, Zeta-potential, solubility and emulsibility were determined. The results showed that
ultrasonic treatment for 12 min with medium power (300 W) had the greatest impact on the composite system. The content
of α-helix decreased obviously, and the solubility and emulsibility were higher than those of the untreated sample. When
the ultrasonic treatment time increased to 24 min, low ultrasonic power could significantly increase emulsifying properties
of the system. Particle size decreased from 16.87 μm to 6.49 μm and the absolute value of Zeta-potential increased. The
content of α-helix decreased to 7.6%, and the solution had homogeneous distribution and stable properties. But various
functional properties of the composite system reduced when ultrasonic power increased to 450 W due to the occurrence of
insoluble protein aggregate. Thus, the interaction between soybean protein isolate and lecithin became weaker, indicating
that ultrasonication had an impact on soybean protein isolate-phospholipid interaction. Ultrasonic processing at appropriate
intensity would promote the functional properties of the composite system.

Isolation, Purification and Emulsifying Properties of Exopolysaccharides Produced by Lactobacillus plantarum
CAO Yongqiang, ZHANG Jian, ZHAO Wen, ZHANG Tonghe, SUN Jing, YANG Zhennai
2016, 37(17):  7-13.  doi:10.7506/spkx1002-6630-201617002
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In this study, Lactobacillus plantarum YW11 and SKT109 were separately incubated with skim milk. The crude
exopolysaccharides (EPSs) produced by the 2 strains were prepared by adding the culture with trichloroacetic acid to remove
proteins, followed by centrifugation, ethanol precipitation, dialysis and lyophilization, and they were further purified by
successive DEAE-Sepharose Fast Flow ion-exchange chromatography and Sepharose CL-6B gel filtration chromatography.
The monosaccharide composition of EPSs was analyzed by gas chromatography and their FT-IR spectra as well as
hydrodynamic radii (Rh) were determined using a KBr disc technique and dynamic light scattering, respectively. The results
showed that the EPS from strain YW11 was composed of glucose and galactose in a molar ratio of 3.45:1, and its Rh value
was calculated as approximately 69.20 nm. On the other hand, the EPS from strain SKT109 was composed of glucose and
galactose in a molar ratio of 1.43:1, and its Rh value was calculated as approximately 41.74 nm. The emulsifying capacity of
the EPS from YW11 strain was higher, but its emulsifying stability was lower than that of the EPS from SKT109. Both EPSs
had certain synergic emulsifying effects when either was mixed with other emulsifiers, with particle size of the emulsion
particles being mainly in the range of 1–2 μm. The EPSs produced by L. plantarum in this study have potentially promising
applications in food processing.

Effect of Glycerol Content on Properties and Structure of Rabbit Skin Gelatin Film
YANG Hui, MA Liang, HAN Shuang, HUANG Dandan, ZHANG Yuhao
2016, 37(17):  14-18.  doi:10.7506/spkx1002-6630-201617003
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The effect of glycerol concentration on the properties and structure of rabbit skin gelatin film was studied by
measuring its mechanical properties, water vapor permeability, subunit composition and structure. The results showed that
glycerol concentration had no significant effect on thickness, and the water vapor permeability of gelatin film increased with
glycerol concentration. Tensile strength (TS) and elongation at break (EAB) significantly increased (P < 0.05) when glycerol
content was increased to 22%. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) indicated that gelatin
molecules did not degrade or aggregate and the band intensity and tensile strength of gelatin film increased when glycerol
concentration was 30%. FT-IR analysis showed that amide A band moved to low wave numbers (3 446.9–3 398.9 cm-1),
which indicated that glycerol molecules reacted with NH groups in peptides to form hydrogen bonds in film matrix. Curvefitting
of amide I band showed that random coil decreased while triple helix increased gradually with glycerol concentration,
suggesting that glycerol promoted gelatin film to form an ordered structure and in turn to improve its film-forming and
mechanical properties.

Antioxidant and Antiglycation Activities of Phenolic Compounds Extracted from Mulberry Fruits
FAN Zhiyi, LI Xiaolin, LI Juxiu
2016, 37(17):  19-26.  doi:10.7506/spkx1002-6630-201617004
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The present study aims at evaluating the antioxidant and antiglycation activities of mulberry extracts rich in
phenolics and the relationships between phenolic components and their activities. Mulberry fruit (Morus atropurpurea
Roxb.) extract was separated by Sephadex LH-20 gel filtration column chromatography into six fractions (F1, F2, F3, F4, F5
and F6). Total phenolics and total anthocyanins of different fractions and their main phenolic components were quantified by
Folin-Ciocalteu method, pH differential method and high performance liquid chromatography (HPLC). DPPH and ABTS+
radical scavenging and ferric reducing assays were conducted to evaluate the antioxidant abilities of fractions. Bovine
serum albumin (BSA)-fructose and BSA-methyglyoxal (MGO) models were applied for the measurement of antiglycation
capacity. The results indicated that the extracts contained mainly five phenolic acids (gallic acid, hydroxybenzoic acid,
caffeic acid, p-coumaric acid and o-coumaric acid), two anthocyanins (cyanidin-3-glucoside and cyanidin-3-rutinoside)
and two flavonoids (rutin and quercetin). Fraction F3 contained the highest amount of anthocyanin ((101.10 ± 2.39) mg
cyanidin-3-glucoside/g md, P < 0.05) and F5 was the richest in total phenolic compounds ((188.05 ± 2.01) mg gallic acid
equivalent/g md, P < 0.05). F3 had the highest antioxidant capacity among fractions (P < 0.05, which showed DPPH
and ABTS+ radical scavenging activity of (129.33 ± 5.58) and (194.33 ± 2.48) mmol/g and ferric reducing power of
(130.44 ± 1.38) mmol/g, respectively) while the antiglycation capacity of F5 was the highest (P < 0.05), with percentage
inhibition of (87.23 ± 0.36)% and (66.99 ± 1.62)% in BSA-fructose and BSA-MGO model, respectively. The linear
regression analysis showed that the antioxidant capacity of the extracts was due mostly to anthocyanins and their
antiglycation activity was attributed to total phenolic compounds.

Effect of Different Slaughter Methods on Water-Soluble Flavor Components in Grass Carp Meat
CHEN Jianlan, SHAO Linya, SHI Wenzheng, CHEN Shunsheng
2016, 37(17):  27-31.  doi:10.7506/spkx1002-6630-201617005
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The contents of nucleotide compounds and free amino acids in the dorsal meat of grass carp slaughtered by
different methods, that is, natural death, emergency slaughter and gill removal, were determined and compared by high
performance liquid chromatography (HPLC) and amino acid auto-analyzer. Besides, pH and the contents of glycogen and
lactic acid in fish dorsal meat were also determined. The results showed that the percentage of bitter amino acids accounting
for the total amount of free amino acids in the dorsal meat of grass carp subjected to the above three slaughter methods
were 78.95%, 68.60% and 69.44%, respectively, and K values as a freshness index for fish meat were 20.28%, 15.49% and
12.13%, respectively. Dorsal meat samples from naturally dead grass carp exhibited the lowest contents of ATP and IMP
and worst freshness. The changes in pH and lactic acid content were negatively correlated with each other along with the
changes in lactic acid and glycogen contents in the dorsal meat of grass carp, regardless of the slaughter methods used. The
dorsal meat of naturally dead fish had the highest lactic acid content and lowest pH value. Different slaughter methods had a
large effect on water-soluble flavor components in grass carp meat. The taste of naturally dead grass fish was the worst and
the taste difference between two other slaughter groups was not obvious. Thus, during slaughter and processing of fish the
blood should be prevented from infiltrating into the muscle in order to avoid the generation of off-flavor.

Fluorescence Spectroscopic Study of the Molecular Interaction between Adenosine 5’-Monophosphate and Actomyosin
ZHANG Miao, WANG Daoying, ZHANG Muhan, YANG Yuling, BIAN Huan, WU Haihong, ZHU Yongzhi, GENG Zhiming, XU Weimin
2016, 37(17):  32-37.  doi:10.7506/spkx1002-6630-201617006
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Objective: To study the interaction between adenosine 5’-monophosphate (AMP) and actomyosin by
fluorophotometry. Methods: Based on the correlation between intermolecular interaction and related thermodynamic
parameters, as well as enthalpy change (ΔH) and entropy change (ΔS) for their interaction, the fluorescence quenching
mechanism of actomyosin by AMP was discussed. Quenching constant, binding equilibrium constant and the number of
binding sites were determined. The effect of AMP on the conformation of actomysin was also analyzed using synchronous
fluorescence spectrometry. Results: Western blotting demonstrated the promotion effect of different concentrations of AMP on
the dissociation of actomyosin; the combination between them were mainly via hydrophobic interaction, since ΔG < 0, ΔH > 0,
ΔS > 0 were found in the binding reaction of AMP and actomyosin, and the presence of AMP changes the conformation of
actomyosin, reduce the polar of hydrophobic environment; Fluorescence spectroscopy showed that the combination of AMP and
actomyosin makes the regular quenching of intrinsic fluorescence of actomyosin. At 298 K and 313 K, the KSV of combination
were 8.70 × 102 and 4.07 × 102 L/mol, KLB were 9.253 × 102 L/mol and 3.142 × 102 L/mol respectively. Conclusion: Different
concentrations of AMP can promote the dissociation of actinmyosin as demonstrated by Western blotting.

Spectroscopic Analysis of the Interaction between Ovalbumin and Oleic Acid
XING Xiaojuan, LIU Jianlei, JING Hao
2016, 37(17):  38-44.  doi:10.7506/spkx1002-6630-201617007
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The characteristics of the interaction between ovalbumin (OVA) and oleic acid (OA) were investigated by
using fluorescence spectroscopy, synchronous fluorescence spectroscopy, Fourier transform infrared spectroscopy and
circular dichroism spectrum. The results revealed that the interaction between OA and OVA quenched the fluorescence of
OVA, and the quenching mode changed from dynamic mode (without heating) to static mode (with heating). Hydrophobic
interaction and hydrogen bond played a dominant role in this interaction, and these forces were stronger with increasing
OA concentration. After interaction with OA, the fluorescence peaks of tyrosine and tryptophan residues in OVA were
blue shifted; α-helix and β-turn contents were decreased significantly, β-sheet content was increased significantly, while
random coil content was increased only at high OA concentration. In conclusion, OVA conformation was altered upon OA
interaction driven by hydrophobic interaction and hydrogen bond.

Purification and Bioactivity Evaluation of Proanthocyanidins from Spatholobi Caulis
LI Yan, LI Xin, LIU Jingling, ZHANG Chenlu, LIANG Zongsuo
2016, 37(17):  45-51.  doi:10.7506/spkx1002-6630-201617008
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Proanthocyanidins from Spatholobi Caulis were purified by macroporous adsorption resin, and then their purity,
1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity and α-glucosidase inhibitory activity were evaluated.
In terms of static adsorption and desorption capacity, X-5 resin was chosen as the better sorbent for the purification of
proanthocyanidins compared with D101 and AB-8 resin. Afterwards, the optimal parameters of dynamic adsorption and
desorption for proanthocyanidin purification were obtained as follows: sample concentration, 6.00 mg/mL; loading rate,
2 BV/h; loading amount, 10 BV; eluent flow rate, 1 BV/h; and eluent volume, 2 BV. Proanthocyanidins with different purities were
obtained by elution with different concentrations of ethanol, and the use of 70% ethanol as eluent gave the highest purity and strongest
DPPH radical scavenging activity as well as α-glucosidase inhibitory activity. The correlation analysis indicated that proanthocyanidins
might be the major components responsible for the antioxidant activity and α-glucosidase inhibitory activity of Spatholobi Caulis.

Correlation Analysis between Meat Quality Characteristics and Eating Quality of Gannan Yaks
SONG Jie, YU Qunli, JIN Xianlong, YANG Qin
2016, 37(17):  52-56.  doi:10.7506/spkx1002-6630-201617009
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This study was designed to analyze the correlation between meat quality characteristics and eating quality for
different anatomical locations of Gannan yaks for the purpose of providing the scientific basis for quality evaluation of
Gannan yak meat. Beef shoulder, striploin, eye round, knuckle and silverside from six Gannan yaks at 3–5 years of age were
evaluated for meat quality characteristics and eating quality. The results showed that pH of knuckle was significantly higher
than that of other parts (P < 0.05), b* value of shoulder was significantly lower than that of other parts (P < 0.05), and shear
force of striploin was significantly lower than that of other parts (P < 0.05). On the other hand, there were no significant
differences in L* value, cooking loss and water loss rate (P > 0.05) of yak meat from different anatomical locations.
The correlation analysis showed that pH was negatively correlated with tenderness (r = −0.634, P < 0.05) and overall
acceptability (r = −0.685, P < 0.05). Similarly, shear force was negatively correlated with tenderness (r = −0.734, P < 0.05).
Therefore, the eating quality of striploin was better than that of shoulder, eye round, knuckle and silverside. pH and shear
force were selected as the key indicators to evaluate the eating quality of Gannan yak meat.

Effects of Different Drying Methods on Bioactive Compounds and Antioxidant Capacity of Guava
YAN Xu, LIU Xuan, BI Jinfeng, YI Jianyong, ZHOU Linyan, ZHOU Mo, ZHANG Baiqing
2016, 37(17):  57-64.  doi:10.7506/spkx1002-6630-201617010
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The aim of this study is to investigate the effects of drying methods and parameters on bioactive compounds and
antioxidant capacity of guava. Different drying methods, including hot air drying (HAD), hot air combined with infrared
radiation drying (HA-IRD), vacuum drying (VD) and vacuum freeze drying (FD), were compared in terms of bioactive
compounds (phenols, flavonoids and ascorbic acids) and antioxidant capacity. The antioxidant capacity was evaluated by
1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)diammonium salt(ABTS)
radical scavenging capacity, ferric ion reducing power (FRAP) and inhibition of linoleic acid peroxidation. The results
showed that, the content of total phenols in guava increased significantly after drying, while the content of flavonoids and
ascorbic acids decreased significantly. VD and FD samples showed higher content of both total phenols and flavonoids, and
higher antioxidant capacity in terms of free radical scavenging capacity and ferric ion reducing power. HAD samples showed
higher inhibition of linoleic acid peroxidation. As the drying temperature increased, the content of flavonoids increased,
whereas the content of ascorbic acids decreased as well as free radical scavenging capacity and ferric ion reducing power
in HAD and HA-IRD samples. Overall, FD and HAD (60 ℃ and 75 ℃) samples represented higher antioxidant capacity.
According to the results of Spearman correlation analysis, high correlation coefficient values were found between either
antioxidant capacity (DPPH, ABTS and FRAP assays) or antioxidant potency composite index (ACI) and total phenolic
content. Furthermore, DPPH radical scavenging capacity and ACI proved to have a significantly positive correlation with
total phenolic content (P < 0.05), which suggested that polyphenols were the major antioxidant compounds in dried guava.

Effect of Microwave on Chemical Components of Litsea cubeba Oil and Its Antimicrobial Activity
FU Hongjun
2016, 37(17):  65-69.  doi:10.7506/spkx1002-6630-201617011
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The effect of microwave-assisted extraction on chemical components of Litsea cubeba oil and its antimicrobial
activity were studied. Litsea cubeba oil was extracted by either steam distillation extraction (SD) or microwave-assisted
steam distillation extraction (MASD), and analyzed by gas chromatography-mass spectrometry (GC-MS) for qualitative
analysis of chemical components. The in vitro antimicrobial activity of Litsea cubeba oil was determined by filter paper
method, and its underlying mechanism was explored. There were significant differences in the contents of neral (SD-LCO:
14.82%, MASD-LCO: 11.50%, the same order below), geranial (17.95%, 13.90%), limonene (10.80%, 5.57%), α-terpineol
(5.70%, 9.05%), cineole (7.11%, 12.88%) and linalool (8.44%, 12.65%) in Litsea cubeba oil extracted by SD and MASD.
Chemical transformation of monoterpenes was promoted under microwave irradiation. The results of antimicrobial assay
showed that Litsea cubeba oil displayed high antimicrobial activity. The antimicrobial activity of Litsea cubeba oil against
Aspergillus niger and Rhizopus was better than that against Escherichia coli and Staphylococcus aureus, and its minimal
inhibitory concentration (MIC) against Escherichia coli, Staphylococcus aureus, Aspergillus niger, and Rhizopus were 3.12,
6.25, 1.56 and 3.12 mg/mL, respectively. Litsea cubeba oil could destroy the cell membrane structure and increase cell
membrane permeability, thus inhibiting the growth of microorganisms.

Inhibitory Effect of Endophytic Fungal Polysaccharide from Gynostemma pentaphyllum on α-Glycosidase
ZHAO Xiaoxiao, ZHANG Huiru, MENG Suxiang, LI Ming, JIAO Zhiqiang, LI Chuanmin
2016, 37(17):  70-75.  doi:10.7506/spkx1002-6630-201617012
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The inhibitory effect of the polysaccharide secreted by the endophytic fungus Chaetomium JY25 isolated from
Gymostamma pentaphyllum on α-glucosidase was explored to provide basic data for the application of this endophytic fungal
polysaccharide. To this end, the conditions for colorimetrically detecting α-glycosidase activity using 4-N-trophenyl-α-Dglu-
copyranoside (PNPG) as a substrate were optimized and the evaluation of α-glucosidase inhibitory effect was performed
using acarbose as a positive control. At the same time, the inhibition type and inhibition constant were determined, and
the inhibitory effect of the fungal polysaccharide on α-glycosidase derived from Caco-2 cells was measured in vitro. The
results showed the optimum conditions for colorimetric determination of α-glycosidase activity were found to be reaction for
30 min at 44 ℃ with an initial pH of 6.8 and a substrate (PNPG) concentration of 5 mmol/L. The polysaccharide secreted by
JY25 at 6.15 mg/mL showed the strongest inhibition against α-glucosidase with a percentage inhibition of 68.21%. The IC50
value of the polysaccharide was (2.46 ± 0.42) mg/mL, and the inhibition constant was 1.15 mg/mL in a competitive manner.
The percentage inhibition of α-glycosidase derived from Caco-2 cells cultured for 16 days reached 16.48% in the presence
of 10.00 mg/mL JY25 polysaccharide. Therefore, the exopolysaccharide produced by the endophytic fungus JY25 has
inhibitory activity on α-glycosidase in vitro in a competitive manner.

Effects of Dynamic Temperature Changes on Main Quality Attributes of Paddy Rice with Different Moisture Contents
CAO Jun, JIANG Weixin, LIU Xin, CHEN Wenruo, DAI Bingye, DONG Wen, CHEN Yinji
2016, 37(17):  76-83.  doi:10.7506/spkx1002-6630-201617013
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The objective of this study was to explore the changes in pasting properties, surface color and amylose content
of paddy rice with different moisture contents during simulated transportation at low, middle and high temperatures (which
fluctuated around 10, 20 and 30 ℃ , respectively and consequently to provide data support and theoretical basis for the
storage and transportation of paddy rice. For this purpose, newly harvested samples of paddy rice were adjusted to 14%,
16%, 18%, 20% and 22% moisture levels and thereafter stored at the above three temperatures for the measurement of
quality traits every 15 days for up to 2 months. Peak viscosity, hot paste viscosity, final viscosity, breakdown, and color
parameters a* and b* of paddy rice rose with prolonged storage time, whereas color parameter L* decreased. In addition,
setback increased firstly and then decreased to remain stable. Amylose content did not change significantly, except for a
decreasing pattern at the late stage of storage at high temperature. Peak viscosity, hot paste viscosity, and color parameters
a* and b* were affected significantly by initial moisture content (P < 0.05), and it also had a significant effect on final
viscosity and color parameter L* (P < 0.01, P < 0.05) but did not significantly influence breakdown or setback. Peak
viscosity, final viscosity, breakdown and setback and color parameter a* (P < 0.01, P < 0.05) as well as hot paste viscosity
(P < 0.05) were significantly impacted by storage temperature, while it had no significant influence color parameters L* or a*.
Moreover, peak viscosity and setback were positively correlated with each other. The more obvious the setback phenomenon
was, the poorer the eating quality of rice was. Amylose content was negatively correlated with each of the pasting properties
(P < 0.01) Therefore, low temperature can decrease the quality changes of high-moisture paddy rice. The initial moisture
content of paddy rice should be strictly controlled at 16% or a lower level for long-time (30 d) transportation due to dynamic
variations of temperature and humidity.

Effects of Different Processing Conditions on the Shelf Life of Hot Pot Base Seasoning
WANG Qiang, WANG Rui, XIONG Zhengwei, REN Yanrong, SONG Zhenwei
2016, 37(17):  84-89.  doi:10.7506/spkx1002-6630-201617014
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Based on the reality of the production of hot pot base seasoning, the effects of different temperatures, pressures,
and heated areas on lipid oxidation indices, fatty acid composition, microbiological quality, and shelf life were explored
in our present work. The results showed that lipid hydrolysis and oxidation of hot pot base seasoning could be inhibited
at low pressure ranging from 0.1 to 0.5 MPa. Lipid oxidation indices tended to decline with the increase of pressure, and
the content of trans-fatty acids was reduced by 13%. Lipid oxidation was expedited significantly when the pressure was
higher than 100 MPa, and the shelf life of hot pot base seasoning could be reduced by 26% when compared with that under
normal pressure. The overall change of UFA/SFA ratio was not obvious in the temperature range from 80 to 120 ℃, and
then reduced by 13.1% (compared with that at 120 ℃) with further increasing temperature up to 140 ℃. The speed of lipid
oxidation remained stable at temperatures between 160 and 180 ℃, but continuous high temperature condition could lead to
increased levels of trans-fatty acids. Compared with temperature and pressure, heated area had less significant influence on
lipid oxidization, fatty acid composition and shelf life of hot pot base seasoning. The results of this study may be regarded as
reference for manufacturing optimization and risk analysis of high-fat condiments like hot pot base seasoning.

Biochemical Properties of Fruiting Roots of Flammulina velutipes Strain Jiangshanbai F21
CHENG Xiaohua, WANG Ying, QI Qinqin, WANG Yani, LAI Tongfei, ZHOU Ting
2016, 37(17):  90-95.  doi:10.7506/spkx1002-6630-201617015
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The biochemical properties of fruiting roots of Flammulina velutipes strain Jiangshanbai F21 were evaluated
through analysis of metal contents, amino acid composition, differentially expressed proteins and antioxidant enzyme
activities in this study. The results showed that fruiting roots contained less crude fats, iron, phosphorus, the essential amino
acids leucine and lysine, but contained more ash content, arsenic, calcium and magnesium when compared with fruiting
bodies. Using comparative proteomics, 9 differentially expressed proteins were identified which participated in multiple
biological processes including two-component signal transduction system, acetyl-CoA metabolism, protein synthesis,
glyoxylate and dicarboxylate metabolism, and nitrogen metabolism. Meanwhile, the content of TEER-decreasing protein
in fruiting roots was significantly lower than in fruiting bodies. Furthermore, antioxidant enzyme activities in fruiting roots
were lower than those in fruiting bodies within the shelf-life period.

Changes in Total Polyphenols, Total Flavonoids and Antioxidant Activity of Citrus during in Vitro Gastrointestinal Digestion Process
CONG Yanli, PENG Mengxue, LIU Dong, SUN Haiyan, TANG Xuwei
2016, 37(17):  96-103.  doi:10.7506/spkx1002-6630-201617016
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The changes in the release of total polyphenols and total flavonoids, as well as antioxidant activity in terms
of oxygen radical absorbance capacity (ORAC) of citrus (Citrus reticulata, Navel orange and kumquat) during in vitro
simulated gastrointestinal digestion were determined. The results showed that the citrus polyphenols were mainly free
phenols, and that the release of polyphenols via organic solvent extraction method was higher than that from simulated
gastrointestinal digestion. Specifically, the release of polyphenols from Citrus reticulata, Navel orange and kumquat at the
third hour of simulated gastric digestion were 1.02-, 0.93- and 1.21-fold higher than those at 0 h, the release of flavonoids
were 1.46, 2.37 and 2.16 times higher than that at 0 h, and ORAC values were raised 1.10, 1.23 and 1.62 times after 3 h
digestion for the three citrus species, respectively. In addition, after 4 h of simulated intestinal digestion, preceded by 2 h
simulated gastric digestion, the release of polyphenols from Citrus reticulata, Navel orange and kumquat were 0.99-, 0.80-
and 1.29-fold higher than those before gastric digestion, and 0.91-, 0.81- and 0.90-fold higher than those before intestinal
digestion; the release of flavonoids were increased by 73%, 39% and 64% during the gastrointestinal digestion period (namely
2 h gastric digestion followed by 4 h intestinal digestion) and by 51%, 17% and 39% during the intestinal digestion, with
an increase in ORAC values by 1.67, 1.09 and 1.76 times during the whole digestion period, and 1.31, 0.88 and 1.22 times
during the intestinal digestion, respectively. The finding in this study indicate that pepsin, pancreatin, bile and gastric acid
can promote the release of antioxidant substances from citrus during simulated gastrointestinal digestion.

Effect of Baking on Aroma and Chemical Quality of Sichuan Oolong Tea
LUO Xueping, LI Lixia, ZHAO Xianming, JING Tingtao
2016, 37(17):  104-108.  doi:10.7506/spkx1002-6630-201617017
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Pelleted oolong tea was made from fresh shoots with two or three leaves of the ‘Zaobaijian’ tea cultivar (GSCT 28)
by electric baking. To explore the effect of electric baking on the quality of oolong tea, different baking temperatures (70, 90
and 110 ℃) and durations (2.5, 3.5 and 4.5 h) were set. The results showed that baking temperature from 90 to 110 ℃ could
promote the development of aroma and taste in Sichuan oolong tea, and the best quality could be obtained under the baking
condition of 90 ℃ for 3.5–4.5 h or 110 ℃ for 3.5 h. Some biochemical components changed greatly during baking.

Decolorization and Tannin Removal Efficiency of Rosa roxburghii Tratt Juice with Macroporous Adsorbent Resins
YUE Zhenzhen, WANG Jing, FANG Liying, XING Ying, LEI Hongjie, XU Huaide
2016, 37(17):  109-114.  doi:10.7506/spkx1002-6630-201617018
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In order to effectively remove the tannin and pigment present in Rosa roxburghii Tratt juice and improve its
quality, four kinds of macroporous adsorbent resins including LSA-600, LX-920, LX-60 and LX-8 were studied. Results
showed that LX-60 exhibited the best absorption performance and the removal rate of pigment and tannin were 88.18% and
44.12%, respectively with 4.0 g of LX-60. Moreover, the absorption isotherm of LX-60 fitted to the Freundlich equation.
After adsorption, the contents of polyphenols and total sugar in Rosa roxburghii Tratt juice significantly decreased to 79.47%
and 70.18%, while the retention rates of soluble solids, titratable acidity and vitamin C were 81.40%, 84.62% and 96.48%,
respectively. When 5 bed volume (BV) of the fruit juice was loaded onto the column at a flow rate of 3.3 mL/min, LX-60
removed 71.56% pigment and 21.17% tannin. Therefore, LX-60 was effective to remove tannin and pigment from Rosa
roxburghii Tratt juice and therefore could improve its quality.

Functional Properties of Protein Extracted from Potato Starch Wastewater
SU Xianbo, SHANG Huixia
2016, 37(17):  115-120.  doi:10.7506/spkx1002-6630-201617019
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The effects of pH, NaCl concentration and temperature on functional properties (solubility, water-holding
capacity (WHC), emulsifying activity (EA), emulsifying stability (ES), foaming capacity (FC) and foam stability (FS)) of
protein extracted by alkali from potato starch wastewater and precipitated by acid were investigated. The results showed
that functional properties of potato protein were affected by pH, NaCl concentration and temperature to different extents.
Solubility, WHC, EA, ES and FC were the lowest at its isoelectric point (pH 4.0), while FS exhibited the best properties.
Solubility, WHC, EA and ES were improved by increasing NaCl concentration (0–0.2 mol/L), but inhibited by higher NaCl
concentration (> 0.2 mol/L). On the other hand, FC and FS reached their maximum values at NaCl concentration of 0.4 mol/L.
As temperature increased from 4 to 80 ℃, all functional properties increased at first and decreased later. Potato protein
exhibited the highest solubility, WHC, ES, FC and FS at 40 ℃ and best EA at 60 ℃.

Bioengineering
Fusion Expression and Characterization of Single Chain Antibody against Malachite Green-Alkaline Phosphatase
WU Weijian, DONG Jiexian, RAO Meifang, ZHAN Wuqiang, WANG Hong, SUN Yuanming
2016, 37(17):  121-126.  doi:10.7506/spkx1002-6630-201617020
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The variable light and heavy chain genes from anti-malachite green (MG) monoclonal cells were cloned and
linked with peptide (Gly4Ser)3 to construct a single chain variable fragment (scFv) antibody gene. The gene was inserted into
the vector plip6/GN containing alkaline phosphatase (PhoA) gene to construct the recombinant plasmid plip6/GN-MG-scFv.
After the induction of E. coli BL21 containing the recombinant plasmid with isopropyl β-D-thiogalactoside (IPTG), the
protein from the periplasm was detected by SDS-PAGE and Western blotting. The results demonstrated that the fusion
protein scFv-PhoA (about 72 kD) was expressed successfully. A one-step enzyme-linked immunosorbent assay (ELISA)
was developed (IC50 = 9.81 ng/mL) by using scFv-PhoA fusion protein with disodium 4-nitrophenyl phosphate (pNPP) as
the substrate. These results demonstrate that fusion protein scFv-PhoA can be a homologous reagent which simplifies and
accelerates the detection of malachite green.

Identification of a Bacillus Strain Producing Lipopeptide and Cloning of Genes Related to Lipopeptide
RAN Junjian, XU Jianhong, HU Xiaodan, SHI Jianrong
2016, 37(17):  127-132.  doi:10.7506/spkx1002-6630-201617021
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A strain named 7F1 which showed strong inhibitory effect on Fusarium graminearum was isolated from
rhizosphere soil of healthy wheat. Using its genomic DNA as the polymerase chain reaction (PCR) template, strain 7F1 was
identified as Paenibacillus polymyxa by 16S rDNA and gyrB sequence analysis. The stability of its antagonistic activity
was evaluated and the detection of lipopeptide synthesis-related genes was conducted by using specific primers. The results
showed that the antagonist produced by strain 7F1 had good heat stability, which could remain stable at 40–90 ℃. The
inhibitory activity was markedly decreased by treatment with proteinase K, pepsin or trysin. The antagonist could exert its
activity in the pH range from 3.0 to 10.0. Using previously reported lipopeptide primers, the lipopeptide synthase genes
bamC, eriSa and ituC were successfully amplified by PCR from the genomic DNA of strain 7F1. These results may provide
an important reference for further separation and application of lipopeptide.

Site-Directed Mutation of Cyclodextrin Glycosyltransferase and Analysis of Its Product Specificity
LING Kai, ZHANG Hongbin, LIU Pengfei, HU Xueqin
2016, 37(17):  133-138.  doi:10.7506/spkx1002-6630-201617022
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Cyclodextrin glycosyltransferase (CGTase) is a multifunctional enzyme that converts starch into cyclodextrins
(CD). In this research, we applied site-directed mutagenesis to histidine residue 43 in the active site region of Bacillus
cereus cyclodextrin glycosyltransferase with the aim to study mutation effect on the enzyme activity and product specificity
of CGTase. A total of 17 mutant CGTases were obtained and heterologously expressed in E. coli BL21. Compared to the
wild-type CGTase, most of the mutations showed decreased enzyme activity expect H43F, H43W, H43Y and H43E; for
mutant H43P, H43I and H43T, the percentage of β-CD in hydrolysis products was decreased and γ-CD was increased
from 20% to 30.2%, 28.4% and 29.2%, respectively. The actual yield of γ-CD was increased from 4.76 g/L to 7.64, 6.05
and 6.29 g/L, respectively. It can be seen that the active-site residue 43 has important impact on CGTase activity from
Bacillus cereus as well as its product specificity.

Kinetic Models for Batch Fermentation of Bacillus licheniformis and Consequent Cypermethrin Degradation
ZHANG Mengmei, HU Lu, LAI Wen, YAO Kai, LIU Shuliang
2016, 37(17):  139-144.  doi:10.7506/spkx1002-6630-201617023
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The kinetics of the batch fermentation of Bacillus licheniformis for cypermethrin degradation in a 10 L fermentor
was analyzed. Cell growth, the production of cypermethrin-degrading esterase, substrate consumption and cypermethrin
degradation were investigated when the fermentation conditions were as follows: filling coefficient, 0.65; inoculum
amount, 6.25% (V/V); initial pH, 7.5; temperature, 37 ℃; and rotation speed, 300 r/min. Kinetic models for the growth of
Bacillus licheniformis B-1 , cypermethrin-degrading esterase production, substrate (glucose) consumption and cypermethrin
degradation were established through nonlinear regression using Logistic equation, Luedeking-Piret equation, Luedeking-
Piret-Like equation and first-order kinetic model. The results showed that the predicted values from these models were
in good agreement with the experimental data and these models could provide a reasonable description for the batch
fermentation process of Bacillus licheniformis B-1 strain.

Arachidonic Acid Production by Mortierella alpina Fermentation Using Different Substrate-Feeding Strategies Based on pH Control
ZHENG Zhida, CHEN Xuan, JIANG Yue
2016, 37(17):  145-149.  doi:10.7506/spkx1002-6630-201617024
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To increase the production of arachidonic acid (ARA)-rich oil, the effects of different pH and substrate feeding
strategies on the production of ARA by Mortierella alpina was studied. Three glucose-feeding strategies (one-time glucose
feeding, constant glucose feeding and pH feedback glucose feeding) in the fermentation process were designed and applied
to improve biomass, lipid yield and ARA content based on pH control. The results indicated that the growth of biomass was
promoted at pH 6.0 in the fermentation process, while the synthesis of fatty acids was benefited at pH 6.5. Compared with
two other feeding methods, the pH feedback method not only shortened the fermentation period to 160 h but also maximized
ARA productivity and yield to 1.32 g/(L·d) and 8.82 g/L, respectively.

Quinolone Resistance and Related Genes in Salmonella hadar
WU Haotian, WU Yun, YIN Mingyuan, GULINAZI, WANG Wei, ZHANG Yanan, TIAN Ge, MA Wenrui
2016, 37(17):  150-155.  doi:10.7506/spkx1002-6630-201617025
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Objective: To characterize the antimicrobial resistance to 2 kinds of quinolones and the related genes in
21 Salmonella hadar isolates obtained from poultry and meat samples from some farmer’s markets in Ürümqi for the purpose
of getting a better understanding of the pathways of generation and transmission of antimicrobial resistance and consequently
ensuring food safety. Methods: The drug sensitivity of Salmonella hadar was evaluated by agar dilution method. In addition,
PCR and gene sequencing were used to detect the presence of mutations in the quinolone resistance-determining region
(QRDR) and plasmid-mediated quinolone resistance genes. Results: The resistance rates of these 21 Salmonella hadar
isolates were 100% to nalidixic acid and they were sensitive to ciprofloxacin. The plasmid-mediated quinolone resistance
genes including qnrB (52.3%), qnrA (4.76%), and qnrS (4.76%) were identified. The 21 Salmonella hadar isolates had
mutations in the gyrA and parC genes at the same time. Among 21 Salmonella hadar isolates, the common mutations
appeared at Ser83Phe and Thr57Ser in the gyrA and parC genes, respectively. Conclusion: There should be concerns about
the serious situation of antimicrobial resistance in Salmonella hadar isolates from poultry and meat in Ürümqi. In addition,
the quinolone resistance-determining region (QRDR) mutations and the plasmid-mediated quinolone resistance genes may
affect the antimicrobial resistance of Salmonella hadar.

Diversity and Fermentation Characteristics of Yeasts in Koumiss Collected from Inner Mongolia and Xinjiang
ZHANG Xiaoxu, GE Wupeng, LIANG Xiuzhen, LI Xiaopeng, SHI Yaxin, MA Junying, FANG Ruoyu, GENG Wei
2016, 37(17):  156-162.  doi:10.7506/spkx1002-6630-201617026
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The aim of this study was to analyze the diversity and fermentation characteristics of the yeasts in koumiss
collected from Inner Mongolia and Xinjiang. After isolation and purification, the yeasts were identified by 26S rDNA and
ITS sequences. Excellent yeasts were selected according to alcohol yield, acid yield, texture and sensory evaluation. The
results indicated that the number of yeast colonies in koumiss from Inner Mongolia was 105 CFU/mL, while the number of
yeast colonies in koumiss from Xinjiang samples ranged from 105 to 107 CFU/mL. Thirteen species including Kluyveromyces
marxianus, Pichia fermentans, Pichia cactophila and Candida zeylanoides were identified. The compositions of yeast
species in koumiss samples from different regions were different. In Inner Mongolia samples, nine species were identified
with the dominant species being Kluyveromyces marxianus, Pichia cactophila and Pichia fermentans. In Xinjiang samples,
the dominant species were Kluyveromyces marxianus and Candida zeylanoides. Four excellent yeast strains including two
strains of Pichia cactophila, one strain of Kluyveromyces marxianus and one strain of Candida zeylanoides were selected.
They all had excellent fermentation characteristics and could be used in the production of novel fermented dairy products.

Comparative Study of Pre-fermentation with Mucor racemosus and Rhizopus oryzae in Bagongshan Sufu during Fermentation
LI Shun, GU Yongzhong, YANG Ying, CHEN Xiaoju, ZHENG Zhi, WU Xuefeng, SUN Ting, JIANG Shaotong, LI Xingjiang
2016, 37(17):  163-168.  doi:10.7506/spkx1002-6630-201617027
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Since the pre-fermentation of Bagongshan sufu has an important impact on its overall nutritional quality and
flavor and the exploration of its fermentation process with two common strains (Mucor racemosus or Rhizopus oryzae)
is of great significance for practical production. The conditions for pre-fermentation of either strain were optimized by
the combined use of one-factor-at-a-time method and response surface methodology. Fermentation time, temperature
and inoculum amount were selected as independent variables while protease activity was selected as response variable.
This study also compared the enzyme systems and amino acids produced by the two stains under optimized fermentation
conditions. Results showed that the optimal fermentation conditions of Mucor racemosus were found to be fermentation
for 60 h at 24 ℃ with an inoculum amount of 1.0 × 105 CFU/mL. Under these conditions, the activity of protease was
42.79 μg/mL. The optimal fermentation conditions of Rhizopus oryzae were determined as 50 h, 32 ℃ and 1.0 × 105 CFU/mL,
respectively. Under these conditions, the activity of protease was 33.51 μg/mL. Comparative investigations indicated that
the activity of protease in Mucor racemosus was higher than that in Rhizopus oryzae, while α-amylase, glucoamylase and
lipase from Mucor racemosus were lower than from Rhizopus oryzae. The content of total amino acids in sufu fermented by
Mucor racemosus was higher than that in sufu fermented by Rhizopus oryzae while there was no obvious difference in flavor
amino acids or hydrophobic amino acids. Both Mucor racemosus and Rhizopus oryzae had their own advantages for the
pre-fermentation of Bagongshan sufu, which may lay a theoretical foundation for synergistic fermentation.

Degradation Characteristics of Diethylstilbestrol by Aspergillus oryzae M-4
HU Kaidi, DENG Weiqin, CHEN Shuping, CHAI Xiandu, LIU Aiping, ZHUO Wenjie, LIU Shuliang
2016, 37(17):  169-172.  doi:10.7506/spkx1002-6630-201617028
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Aspergillus oryzae M-4, isolated from soy sauce koji, was applied in the present study to investigate its
degradation characteristics for diethylstilbestrol (DES). The degradation rate of DES had a positive correlation with the
biomass of Aspergillus oryzae M-4 and reached up to 93% when the strain was cultured in MM medium with 100 mg/L DES
for 9 d. Kinetic studies indicated that the process of degradation fitted well with a first-order kinetic equation. The half-life
of DES was 1.645–5.295 d under the tested conditions of culture temperature, initial pH and substrate concentration. Culture
temperature of 30 ℃ and acidic environment were favorable for the degradation of DES, while high concentration of DES
extended its half-life.

Optimizing the Preparation of Crude Peptides from Hydraulic Macadamia Nut Meal by Enzymatic Hydrolysis
GUO Gangjun, ZOU Jianyun, HU Xiaojing, HUANG Yanli, HUANG Kechang
2016, 37(17):  173-178.  doi:10.7506/spkx1002-6630-201617029
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Proximate nutritional components and amino acid composition were analyzed in hydraulic macadamia nut meal.
Further, crude peptides were prepared by enzymatic hydrolysis of macadamia nut meal with either alkaline or neutral
protease. The effects of five processing conditions on the degree of hydrolysis were explored by single factor and orthogonal
array design methods in order to optimize these conditions. Results showed that hydraulic macadamia nut meal contained
32.25% protein consisting of 17 amino acids with a total content of 25.05%. The effect of five processing conditions on
the degree of hydrolysis of macadamia nut meal protein with alkaline protease was in the descending order of hydrolysis
time, reaction temperature, enzyme dosage, pH, and substrate concentration. The optimal hydrolysis conditions were found
to be reaction at 60 ℃ and pH 8.0 for 3.5 h with a substrate concentration of 110 g/L and an enzyme dosage of 2 400 U/g,
giving a degree of hydrolysis as high as 22.83%. In the case of hydrolysis with neutral protease, the decreasing order of
five processing conditions was enzyme dosage, hydrolysis time, substrate concentration, temperature, and pH, and their
optimal levels that provided maximum degree of hydrolysis as high as 22.78% were determined as 3 200 U/g, 3.5 h, 100 g/L,
55 ℃, and 7.0, respectively. In both cases, the effect of five processing conditions on the degree of hydrolysis reached up to
a significant level (P < 0.01). Under the optimized hydrolysis conditions, alkaline protease was superior to neutral protease
in preparing crude peptides from macadamia nut meal protein.

Effects of Fermentation Methods on Physicochemical and Microbiological Characteristics of Pickled Chinese Yam
MA Yanhong, WEI Jianming, HOU Hongping, ZHANG Hongzhi, LI Yahui, QIAO Yuefang
2016, 37(17):  179-184.  doi:10.7506/spkx1002-6630-201617030
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The effect of four different fermentation methods, i.e., spontaneous fermentation, spontaneous mixed fermentation,
inoculated fermentation, and inoculated mixed fermentation on physicochemical and microbiological characteristics of
pickled Chinese yam was studied. Sensory quality of final pickles was also evaluated. Results showed that the periods of
spontaneous fermentation and inoculated fermentation were 11 and 14 days, respectively. Compared with spontaneous
fermentation, pickle from inoculated fermentation showed lower pH and nitrite content, reduced number of aerobic bacteria
and coliform, and decreased hardness and sensory evaluation scores. Contrarily, total acid content and the number of lactic
acid bacteria were increased. Pickle from mixed fermentation obtained good sensory evaluation, and its pH value was 3.0
and total acid content 8.01 mg/kg. Nitrite content, the numbers of lactic acid bacteria, aerobic bacteria and coliform, hardness
and sensory evaluation score were 1.4 mg/kg, 7.33 (lg(CFU/mL)), 3.2 (lg(CFU/mL)), 15 MPN/100 g, 2 975.00 g and 89.10,
respectively in spontaneously mixed fermented pickle, while those were 1.2 mg/kg, 9.04 (lg(CFU/mL)), 2.1 (lg(CFU/mL)),
6 MPN/100 g, 2 765.00 g, and 86.26 in inoculated mixed fermented pickle, respectively. Therefore, inoculated fermentation
can be considered as a promising fermentation method for Chinese yam pickle.

Degradation Efficiency of Deoxynivalenol by Aspergillus oryzae As-W.6
WU Yu, WANG Kaiping, TANG Zhengjiang, TANG Fei, LIU Guoqing
2016, 37(17):  185-189.  doi:10.7506/spkx1002-6630-201617031
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This research work was conducted to investigate the degradation of deoxynivalenol (DON) by Aspergillus oryzae
As-W.6, which was isolated and preserved in our laboratory. Results showed the degradation rate of DON at all initial
concentrations investigated was greater than 35% after 7 d fermentation by strain As-W.6 and reached higher than 90%
with fermentation time up to 14 d. Moreover, the strain could degrade more than 70% of DON with the enzyme produced
by it. HPLC-MS analysis revealed that the relative molecular mass of DON was decreased from 295.1 to 281.2 after the
degradation, a decrease of 13.9, suggesting that DON was degraded into another substance by As-W.6.

Nutrition & Hygiene
Differences of Semicarbazide Content in Animal-Derived Foods Disinfected by Peroxyacetic Acid Disinfectant
YE Gang, LIANG Tongwen, HUAI Wenbei, XIE Dongdong, SHEN Jincan, ZHANG Yi, KANG Haining
2016, 37(17):  190-194.  doi:10.7506/spkx1002-6630-201617032
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Peroxyacetic acid is widely used in animal-derived foods disinfection since it is an effective and broad spectrum
disinfectant; however, our experiments have found that semicarbazide could be detected in samples treated by peroxyacetic
acid disinfectant. To study different contents of semicarbazide after treatment with peroxyacetic acid under different
conditions, the effects of peroxyacetic acid concentration, temperature, treatment time and different animal-derived foods
samples on the generation of semicarbazide were investigated. After samples were treated with peroxyacetic acid solution,
excessive Na2S2O3 was added to remove the unreacted peroxyacetic acid for the derivatization of semicarbazide into
2-nitrobenzaldehyde under acidic conditions. The preparation was extracted with ethyl acetate, and then the extract was
detected by liquid chromatography-tandem mass spectrometry (LC-MS/MS) and quantified by isotope internal standard
method. The results showed that peroxyacetic acid concentration, temperature and treatment time had a significant positive
correlation with the yield of semicarbazide, respectively.

Protective Effect of Methylene Blue on Neuronal Damage Induced by Okadaic Acid in Differentiated SK-N-SH Neuroblastoma Cells
SI Yingying, YUAN Yuting, QIU Lihong, Lü Huanhuan, ZHOU Hui, XU Bo, LI Gang, LI Ji, WANG Zhenhua
2016, 37(17):  195-200.  doi:10.7506/spkx1002-6630-201617033
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Objective: To investigate the protective effect and underlying mechanism of methylene blue (MB) on neuronal
damage induced by okadaic acid (OA). Methods: The mature neurons differentiated from SK-N-SH neuroblastoma cells
induced by all-trans retinoic acid (ATRA) were exposed to OA to induce synaptic atrophy and cell injury. The SRB assay
was used to measure the effect of MB on the proliferation of differentiated SK-N-SH cells. Giemsa staining was used to
observe cell morphology. The expression of synaptophysin and the phosphorylation of tau protein were detected by Western
blotting. Results: ATRA inhibited the proliferation of SK-N-SH cells in a dose-dependent manner in vitro. The 10 μmol/L
ATRA exposure for 7 days could induce SK-N-SH neuroblastoma cells differentiation into mature neurons with obviously
extended synapse. Treatment with 40 nmol/L OA resulted in synaptic atrophy in differentiated SK-N-SH neuroblastoma
cells. MB inhibited the proliferation of differentiated SK-N-SH cells in a dose-dependent manner in vitro. Moreover,
MB treatment significantly increased the ratio of axon length to cell body length and the expression of synaptophysin
(P < 0.01), while it decreased the phosphorylation of tau protein at Ser262 site (P < 0.01). Conclusion: MB can alleviate
synaptic atrophy induced by OA, which may be due to the down-regulation of tau phosphorylation at Ser262 site.

Effects of Malvidin Glycosides on Ang II-Induced Oxidative Stress in Endothelial Cells
ZHU Yunming, HUANG Wuyang, MIN Weihong, SUI Zhongquan, LI Chunyang
2016, 37(17):  201-206.  doi:10.7506/spkx1002-6630-201617034
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The objective of this research was to investigate the antioxidant role in endothelial cells. The influence of
angiotensin II (Ang II) on the expression of xanthine oxidase-1 (XO-1) and heme oxygenase-1 (HO-1) in human umbilical
vein endothelial cells (HUVECs), and the changes in reactive oxygen species (ROS), superoxide dismutase (SOD), XO-1,
and HO-1 caused by two malvidin glycosides malvidin-3-glucoside (Mv-3-glc) and malvidin-3-galactoside (Mv-3-gal) were
investigated. The levels of XO-1, HO-1, and SOD were evaluated by enzyme linked inmunosorbent assay (ELISA) kits.
ROS level was detected under a fluorescence microplate. Compared with the control group, the expression of XO-1 protein
was significantly increased and the expression of HO-1 protein was significantly decreased in the 10-2 μmol/L Ang II-treated
group. Different concentrations of Mv-3-glc and Mv-3-gal as well as their mixture greatly decreased the levels of ROS
and XO-1, but increased the levels of SOD and HO-1. Glycosides improved the antioxidant capacity of malvidin to a great
extent. The antioxidant activity of Mv-3-glc was more pronounced than that of Mv-3-gal. Variation in malvidin glycosides
had a significant impact on Ang II-induced oxidative stress to different extents. Therefore, malvidin glycosides can protect
cells from oxidative deterioration and thus used to prevent diseases associated with oxidative stress.

Survey of Methylmercury Contamination in Coastal Seafoods in Zhejiang Province and Potential Dietary Health Risk Assessment
MEI Guangming, ZHANG Xiaojun, ZHONG Zhi, SONG Kai, LI Zimeng, GUO Yuanming
2016, 37(17):  207-212.  doi:10.7506/spkx1002-6630-201617035
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The distribution characteristics of mercury in seafood muscle were studied by using high performance liquid
chromatography and atomic fluorescence spectrometry. The methylmercury contents in 891 samples of 50 species in coastal
areas of Zhejiang province were determined. Taking into consideration the data of aquatic product consumption in daily
life, health risks from methylmercury in seafoods were assessed. Results showed that more than 94.2% of these samples
contained detectable levels of methylmercury. Methylmercury was the major form of mercury in aquatic products with
total mercury content ranging from 65.0% to 95.2%. The determined values of methylmercury in all samples ranged from
0 to 0.95 mg/kg, which were lower than the maximum allowable limit stipulated in the national standard. Aquatic products
with different trophic levels had different abilities of methylmercury bioconcentration. The fish with higher nutrient level
have stronger bioconcentration ability. Methylmercury contents in the large predatory fish such as shark and tuna were
significantly higher than those in common fish. The risk assessment indicated that health risk from methylmercury in seafood
products in Zhejiang coastal areas was low except in the case of long-term or high-level consumption fish such as shark and
tuna with high methylmercury concentration.

Effect of Glycyrrhiza Polysaccharide on the Growth of Listeria monocytogenes in Vitro and in Vivo
LIAO Chengshui, JIA Yanyan, LI Zhili, SUN Ningna, LI Liangwei, WANG Xiaoli, YU Zuhua, YU Chuan, CHENG Xiangchao
2016, 37(17):  213-218.  doi:10.7506/spkx1002-6630-201617036
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Objective: To investigate the effect of Glycyrrhiza polysaccharide on Listeria monocytogenes (Lm) in vitro and
in vivo. Methods: Colony counting method and fluorescence microscope/spectrophotometric method were used to evaluate
the effect of Glycyrrhiza polysaccharide on the growth and biofilm formation of Lm, respectively. The median lethal
dosage (LD50) was calculated by Bliss method. Protective efficacy against 100 × LD50 Lm was tested in mice administered
with Glycyrrhiza polysaccharide at high, middle and low doses. Mice infected with 0.01 × LD50 Lm were killed at 1,
7, 14, 21, 28 and 35 days for the detection of bacterial distribution in spleen, liver, and lung. Results: The promotion
effect of Glycyrrhiza polysaccharide on the growth and biofilm formation of Lm 10403S at low concentrations (10, 20 and
50 μg/mL) was observed in a concentration-dependent manner, whereas it was slightly reduced at high doses (100 and
200 μg/mL). LD50 of Lm was 2.70 × 108 CFU. A total of 50% mice infected with 100 × LD50 Lm could still be alive after
administration of Glycyrrhiza polysaccharide (100 mg/kg). Bacterial number in spleen, liver, and lung of the mice infected
with 0.01 × LD50 Lm was gradually decreased by increasing the dose of Glycyrrhiza polysaccharide. Conclusion: Glycyrrhiza
polysaccharide at low doses can promote the growth of Lm in vitro, but this effect gradually decreases with the increase in
drug concentration. Conclusively, Glycyrrhiza polysaccharide has a protective effect against Lm infection in mice in vivo.

Anti-adipogenic Effect of Genistein in 3T3-L1 Cells and Its Mechanism
HU Wenmin, ZHANG Ling, LI Linzi, ZHANG Lijing, HU Zhihang, CHEN Jianguo, LIU Dongying, LIU Zhen, WANG Yin
2016, 37(17):  219-224.  doi:10.7506/spkx1002-6630-201617037
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Objective: To investigate the anti-adipogenic effect and underlying mechanism of genistein in 3T3-L1 cells
and its estrogen receptor (ER) mediated pathway. Methods: After treated with various concentrations of genistein, the
survival rate of 3T3-L1 cells was assessed by MTT assay. In addition, after treated with genistein, genistein-ICI182780,
or estrogen, differentiation degree and lipid accumulation of the cells were assessed by oil red staining and a TG assay kit,
and adipocyte lipolysis was assessed by a glycerin assay kit. After intervention by genistein or genistein-ICI182780, the
expression of extracellular signal-regulated kinase (ERK), phospho-extracellular signal-regulated kinase (p-ERK), adenosine
monophosphate activated protein kinase (AMPK), phospho-adenosine monophosphate activated protein kinase (p-AMPK),
hormone sensitive lipase (HSL), and fatty acid synthetase (FAS) were analyzed by Western blotting. Results: Genistein and
high-dose estrogen inhibited lipid accumulation of 3T3-L1 and increased lipolysis in adipocytes. The presence of ICI182780
partly decreased both functions of genistein. Furthermore, genistein increased the expression of p-AMPK and HSL, and
decreased the expression of FAS. The presence of ICI182780 could slightly suppress the increase of p-AMPK caused by
genistein intervention. Conclusion: Genistein can inhibit the adipogenesis and differentiation of 3T3-L1 cells via a non-ER
pathway through a mechanism which may be relate to p-AMPK, HSL and FAS.

Postprandial Glycemic Response and Satiety Evaluation of Glutinous Rice Foods
PAN Haikun, WANG Shuying, FAN Zhihong
2016, 37(17):  225-229.  doi:10.7506/spkx1002-6630-201617038
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To investigate the postprandial response of glutinous rice foods, rice, rice cake, oil rice, oil rice cake made from two varieties
of glutinous rice, short-grained and long-grained, were selected. The blood glucose and satiety within 120 min were measured after
ingestion of the samples and then glycemic index (GI) and satiety index (SI) were calculated. The GI of short-grained glutinous
rice is 94.42, long-grained glutinous rice 84.47, short-grained rice cake 125.47, long-grained rice cake 110.87, short-grained oil
glutinous rice 89.66, long-grained oil glutinous rice 80.13, short-grained oil rice cake 112.34, long-grained oil rice cake 99.10.
The results indicated that all samples were foods with high GI values. Compared with glutinous rice foods, glutinous rice flour
foods had higher GI value. Similarly, long-grained rice foods had higher GI value than short-grained rice foods. The addition of
lard could decrease the GI value, but could not increase the satiety. The SI values of all glutinous samples were similar. Therefore,
the postprandial glycemic response of glutinous rice foods could be regulated by rice variety, food particle size and fat addition.
Considering that all the samples have high GI values, people who need to control blood glucose should be careful about eating them.

Reviews
Advances in the Application of Aptamers to Detect Mycotoxin in Foods
DU Bingyao, WEN Fang, WANG Jiaqi, ZHENG Nan, ZHANG Yangdong, ZHAO Shengguo
2016, 37(17):  230-235.  doi:10.7506/spkx1002-6630-201617039
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In recent years, food quality and safety events have occurred frequently in China and they have posed serious
health hazards. Consequently, there are rising concerns about the issue of food safety and quality. Aptamers are singlestranded
DNA or RNA molecules obtained by systematic evolution of ligands by exponential enrichment (SELEX). They
possess high affinity to target molecules. Aptamers have the advantages of low cost, simple operation, high sensitivity and
selectivity. Therefore, they have been applied for the determination of proteins and mycotoxins. This paper reviews the latest
advances in the application of aptamer-based methods for the detection of mycotoxins in foods.

Advances in Regulation of Pigment Metabolism in Postharvest Fruits and Vegetables
YUAN Ziyi, YIN Baofeng, DENG Lili, ZENG Kaifang
2016, 37(17):  236-244.  doi:10.7506/spkx1002-6630-201617040
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Color is one of the main sensory qualities of fruits and vegetables, and it is also a crucial parameter for consumers
to judge the maturity, freshness, commercial acceptability and nutritional value of fruits and vegetables. Color diversity in
postharvest fruits and vegetables is due to the differential accumulation of three main classes of pigments: chlorophylls,
carotenoids and anthocyanins. The classical red, orange, yellow, green, blue or purple coloration of fruits and vegetables is
due to the metabolism of those pigments. Besides, the color change phenomena of postharvest fruits and vegetables, such
as degreening, browning, yellowing and whitening, are also closely related to the metabolism of pigments. Hence, it is
important to understand pigment metabolism and its regulation in postharvest fruits and vegetables. This paper summarizes
the effects of physical factors, chemical factors and biotechnology on the coloration of postharvest fruits and vegetables, and
the underlying mechanisms are also reviewed in this paper, aiming to provide theoretical references for further research on
the general rule and regulation of pigment metabolism in postharvest fruits and vegetables.

Progress in Toxicity and Biological Detoxification of Deoxynivalenol
ZHANG Xiaoli, SUN Wei, ZHANG Hongyin, YANG Qiya
2016, 37(17):  245-251.  doi:10.7506/spkx1002-6630-201617041
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Deoxynivalenol (DON), a secondary metabolite produced by Fusarium, is widely found in polluted grains
and animal feeds, which can cause severe losses to the global agricultural economy as well as potential threats to human
and animal health. The physical and chemical treatments mainly used to control DON are limited by their disadvantages.
Recently, the microbial biotransformation method has shown a promising future in DON control in cereals. This paper
outlines the basic chemical properties and toxicity of DON and recent progress in developing biological detoxification
methods, with the aim of providing theoretical basis for the microbial control of DON in foods and feeds.

Recent Advances in Research on Oils and Proteins from Torreya grandis Nuts
YU Mei, ZHANG Chuan, ZENG Maomao, HE Zhiyong, CHEN Jie
2016, 37(17):  252-256.  doi:10.7506/spkx1002-6630-201617042
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Torreya grandis nuts are very precious and deeply loved by people due to its nutritional richness. Recently, a
variety of bioactive compounds have been found in Torreya grandis nuts, and they have attracted wide attention from both
traders and researchers. The intent of this paper is to review the current status of research on oils and proteins from Torreya
grandis nuts by summarizing reported information about the lipid profile and fatty acid composition of Torreya grandis nuts
as well as their extraction and detection methods, functional properties of oils from Torreya grandis nuts, and its protein
content and amino acid composition. Meanwhile, a brief discussion is made about the interactions of oils and proteins
considering the oleosins in Torreya grandis nuts. In conclusion, this review is expected to provide ideas and ways to make
full use of Torreya grandis nut resources.

Progress in Studies on Phytochemicals and Bioactivity of Codonopsis lanceolata
JIANG Guozhe, JIN Runhao, HAN Chunji
2016, 37(17):  257-262.  doi:10.7506/spkx1002-6630-201617043
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Codonopsis lanceolata is a climbing perennial herbaceous plant belonging to the genus Codonopsis of the family
Campanulaceae and used both as a precious wild vegetable and herbal medicine in Changbaishan Mountain. Codonopsis
lanceolata has an extensive range of pharmacological activities and physiological functions which make it attract tremendous
attention. This paper summarizes the recent progress in the studies on phytochemicals and bioactivities of Codonopsis
lanceolata, including phytochemicals and their metabolites, biological fermentation and bioactivity, in order to provide a
theoretical basis for the development and utilization of Codonopsis lacceolata.

State of the Art of Functional Starters for Fermented Meat Products
LONG Qiang, NIE Qianzhong, LIU Chengguo
2016, 37(17):  263-269.  doi:10.7506/spkx1002-6630-201617044
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Functional starter cultures have certain advantages such as producing good flavor, improving product safety
and possessing probiotic properties during the production of fermented meat products. They have an enormous potential in
eliminating possible flavor defects in fermented meat products produced industrially and play a key role in reducing potential
safety hazards such as by eliminating the growth of pathogenic bacteria and inhibiting the formation of biogenic amines.
In addition, they may result in certain probiotic properties. In this article, the present status of research on functional starter
cultures is summarized with emphasis on three aspects including flavor, safety, and probiotic properties. Moreover, further
research directions are also discussed.

Progress in the Validation of Rapid Food Safety Detection Methods
XIE Gang, YE Jin, WANG Songxue
2016, 37(17):  270-274.  doi:10.7506/spkx1002-6630-201617045
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Rapid detection technology has been an essential tool in many areas concerning food safety such as fast sample
screening and field test. However, current commercial products based on rapid detection technology suffer from many
problems including poor quality and unscientific usage. So it is very important to establish a scientific and rational validation
method for commercial products for rapid detection. In this review, we analyze current validation methods and their
applications in the field of grain and oil quality and safety.

Progress in Research and Application of Digital Polymerase Chain Reaction (dPCR) in Food Safety Detection
LIU Jin, LIU Erlong, XIE Li, LI Zhiyong, XIANG Dapeng, GAO Dongwei
2016, 37(17):  275-280.  doi:10.7506/spkx1002-6630-201617046
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Digital polymerase chain reaction (dPCR), which emerges as a new absolute DNA quantification technique based
on monomolecular target gene amplification, can promote the development and application of modern molecular biology
in accurate quantitative detection. A review of the literature on commercial dPCR applied in food safety detection is given
in this paper, including quantitative detection of genetically modified organisms, animal derived ingredients and foodborne
pathogenic microorganisms. A discussion on the solution of technical problems using dPCR is provided as well. Moreover,
future prospects for the development of dPCR technology in food safety detection are proposed.

Risk Management and Control of Foodborne Pathogens
ZHANG Donglai, DONG Qingli
2016, 37(17):  281-288.  doi:10.7506/spkx1002-6630-201617047
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The purpose of this article is to introduce the reader to a structured approach for managing food safety, including
sampling and microbiological testing. In addition, the text outlines how to meet specific food safety goals for a food or
process using good hygienic practices (GHP) and the hazard analysis critical control point (HACCP) systems. FSOs (food
safety objectives) can provide the scientific basis for industries to select and implement the measures that can control the
hazard(s) of concern in specific foods or food operations and for control authorities to develop and implement inspection
procedures to assess the adequacy of control measures adopted by industries, as well as to quantify the equivalence of
inspection procedures in different countries. Microbiological testing can be a useful tool in the management of food safety.
However, microbiological tests should be selected and applied taking into consideration their limitations, benefits and
purposes. This study is expected to provide guidance to the food industry on how to establish effective management systems
to control specific hazards in foods. This approach will similarly be of interest to inspection authorities with responsibility
for assessing whether industries have developed and implemented adequate food safety management systems.

Recent Advances in Ficus carica L. Polysaccharides: Extraction, Isolation and Purification and Bioactivities
PAN Youyou, HUA Pei, WANG Yunxiang, FAN Li, WANG He
2016, 37(17):  289-295.  doi:10.7506/spkx1002-6630-201617048
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Ficus carica L., commonly referred to as “Fig”, is a medicinal and edible fruit that has been traditionally
used for centuries. Fig is quite popular due to its high nutritional value and the presence of many functional components.
Polysaccharide is one of the most important components in Fig. Many studies have demonstrated that Ficus carica L.
polysaccharides (FCPS) have several functions such as antioxidant, antitumor and immunomodulatory activities. The objective
of this manuscript is to review the current status of FCPS studies, including extraction, isolation and purification methods and
structural characteristics, as well as bioactivities. Furthermore, the limitations related to study on FCPS are pointed out and future
research directions for better understanding the structure-function relationship of FCPS are also outlined.

A Review on the Application of Food Materials in Functional Foods in China
HUI Bodi, ZHANG Xu, GONG Ping
2016, 37(17):  296-302.  doi:10.7506/spkx1002-6630-201617049
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According to the legal concept, functional foods, also known as health foods, are considered as a variety of foods.
Food materials, including ordinary foods, food additives and novel food materials, can be widely used as main and subsidiary
materials of functional foods. Data sources from the website of the State Food and Drug Administration (SFDA), which is
now China Food and Drug Administration (CFDA), were used in this study to classify and count the main and subsidiary
materials of all registered functional foods from 2005 to 2013. Furthermore, the frequency of use of general food materials,
food additives and novel food materials was calculated in those functional foods. The results showed that only limited
varieties of general food materials were used, food additives were commonly involved in subsidiary materials and novel food
materials were applied very frequently. By referring to recent advances in this field at home and overseas, the cause of this
phenomenon was preliminarily discussed and some suggestions on how to improve it were proposed as well. Moreover, the
prospects for the future application of food materials in functional foods were outlined.