In this experiment, soy protein isolate-sodium alginate conjugate (SPI-SA) and their physical mixture (SPI+SA)
were used to prepare lycopene micelles, respectively. The stability and release rate under simulated digestion conditions
of lycopene micelles were studied. The results showed that the effects of SPI-SA and SPI+SA on the encapsulation
efficiency of lycopene were comparable. The antioxidant capacity and stability of SPI-SA micelle were better than those of
SPI+SA micelle. Both micelles prepared with SPI-SA and SPI+SA showed good sustained release effect during simulated
gastrointestinal digestion. Therefore, SPI-SA can be used as a new type of wall material for embedding lycopene in the
production of new health products.

The paper aimed to explore the effect of dimethyl dicarbonate (DMDC) pretreatment as a non-thermal sterilization
technology on the fermentation characteristics and quality of Citrus reticulata cv. Chachiensis fruit wine. The effects of
DMDC sterilization and pasteurization on the changes in quality indicators such as total soluble solid, ethanol, higher
alcohol, total acid, organic acid and ascorbic acid contents, sugar composition, pH and antioxidant activity during the
fermentation process and the differences in the microbial community before and after fermentation were compared with
those of the non-sterilized control. Results showed that both DMDC addition and pasteurization could improve the effective
utilization of sugar and the yield of ethanol and restrain the synthesis of fusel by killing unwanted bacteria when compared
with the control. The ethanol contents of the control, DMDC treatment, and pasteurization treatment were 13.10%, 13.30%,
and 13.73%, respectively. Importantly, when compared with pasteurization, DMDC treatment gave higher ascorbic acid
concentration (211.40–221.70 mg/L) and antioxidant activity (20.83–23.26 μmol TE/mL) in fermented Citrus reticulata cv.
Chachiensis fruit juice. However, DMDC treatment showed higher residues of resistant bacteria such as Lactobacillus and an
increment of lactic acid. To sum up, DMDC sterilization is worthy of further investigation for application as a non-thermal
sterilization technology in sample pretreatment for the fermentation of Citrus reticulata cv. Chachiensis fruit wine.

Objective: To investigate the factors influencing the formation of fluorescent advanced glycation end products
(AGEs) in casein-lactose, casein-MGO and casein-GO model systems. Methods: The influencing factors including reducing
sugar type, temperature, pH, metal ion, time and genistein concentration were detected by fluorescence spectrometry,
(λex/λem = 370 nm/440 nm). Results: The strongest fluorescent intensity of AGEs was obtained under the conditions: ribose
as reducing sugar, pH 7.4, storage temperature of 121 ℃ and processing temperature of 37 ℃, whereas the presence of Fe2+
and Ca2+ and 9 mmol/L genistein could effectively inhibit the formation of fluorescent AGEs. Conclusion: Reducing sugar
type, pH, and temperature have a significant effect on the formation of fluorescent AGEs, and metal ion and genistein could
inhibit the fluorescent AGEs. Among these, reducing sugar has the greatest influence on the formation of fluorescent AGEs,
followed by time and temperature.

In order to explore the mechanism underlying the influence of frost on the total flavonoid content in mulberry
leaves, the dynamic changes in phenylalnine ammonia lyase (PAL) activity as a key enzyme in the biosynthesis of flavonoids
was analyzed in mulberry leaves harvested before and after frost as well as the correlation between PAL activity and total
flavonoid content or air temperature. For the determination of PAL activity in mulberry leaves, 0.2 g mulberry leaf powder
was homogenized with 0.1 mol/L borax hydrochloric acid buffer (6 mL, pH 8.8) added with 0.2 g of polyethylene (PVP) and
centrifuged, and the supernatant was allowed to react with 0.04 mol/L L-phenylalanine as substrate at 40 ℃for 40 min. At
the same time, the total flavonoid content of mulberry leaves was measured by UV spectrophotometry. The results showed
that PAL activity in mulberry leaves harvested after frost was higher than in those harvested before frost. PAL activity
showed a very significantly negative correlation with temperature, whereas it was significantly positively correlated with
total flavonoid content. Lower temperature had a significant positive effect on the accumulation of total flavonoids.

In the present study, the effect of CaCl2 and ethylene glycol tetraacetic acid (EGTA) on the main physiological
indicators and gamma-aminobutyric acid (GABA) accumulation in germinating soybean under NaCl stress was investigated.
Compared with NaCl stress alone, the sprout length and respiratory rate increased significantly under NaCl stress combined
with CaCl2 treatment, indicating that exogenous CaCl2 mitigated the negative effect of NaCl stress. Meanwhile, CaCl2 led
to a significant increase in catalase (CAT) and peroxidase (POD) activities and could therefore alleviate the harmful effect
of NaCl stress on the growth of germinating soybean. In contrast, the above effects were reversed by combination with
EGTA. Under the supplemental CaCl2 treatment, there was no significant difference in GABA content in the cotyledon and
embryo of germinating soybean compared with NaCl stress treatment alone but it was significantly higher than the control.
Furthermore, when aminoguanidine (AG), an amine oxidase inhibitor, was added under NaCl plus CaCl2 treatment, GABA
content in the cotyledon and embryo was decreased by 17.1% and 26.5%, respectively. In addition, AG added under NaCl
combined with EGTA treatment resulted in a decrease in GABA content in cotyledon and embryo by 9.8% and 8.5%,
respectively. The present study indicates that exogenous calcium countered the harmful effect of salt stress and increased
the biomass and GABA content of germinating soybeans. Moreover, CaCl2 or EGTA addition decreased the contribution of
polyamine degradation pathway to GABA accumulation compared to NaCl stress.

The effect of whey protein hydrolysates on lipid oxidation and gel properties of pork patties during refrigerated
storage was evaluated by measuring peroxide value (PV), carbonyl content, sulfhydryl content, gel texture, whiteness,
water-holding capacity (WHC) and rheological properties. Six groups i.e., normal control, 20% native whey protein isolate
(WPI), 10%, 15% and 20% whey protein hydrolysates and 0.02% butylated hydroxyanisole (BHA) were respectively added
to raw pork patties before refrigerated storage for 7 d. The results showed that at the beginning of the storage period, there
was no significant difference between the treatment and normal control groups (P > 0.05). After storage for 7 d, whey protein
peptides could significantly inhibit lipid oxidation and protect gel properties of pork patties when compared with the normal
control and native WPI groups. Moreover, the 20% whey protein hydrolysate group had the highest maximum storage
modulus, while the 15% whey protein hydrolysate group was almost as effective as BHA in inhibiting lipid oxidation and
maintaining gel texture and water-holding capacity (P < 0.05). The protection of whey protein peptides on gel properties of
pork patties may be due to the inhibition of oxidation.

In this study, the inclusion efficiency of 6-O-α-D-maltosyl-β-cyclodextrin (Mal-β-CD) and β-cyclodextrin
(β-CD) for quercetin was studied by the phase solubility method, and the inclusion complex of quercetin with Mal-β-CD
was prepared by the solvent method. The physicochemical properties of the inclusion complex were studied by ultravioletvisible
spectroscopy, infrared spectroscopy, scanning electron microscope, X-ray diffractometry, and thermogravimetric/
differential scanning calorimetry. The molecular docking method was also applied to study the three-dimensional
supermolecular structure of the complex. The results showed that the inclusion efficiency of Mal-β-CD was superior to β-CD.
The results of molecular docking showed that quercetin could enter the hydrophobic cavity from the wide rim of G2-β-CD
to form a super-molecular structure. Quercetin and Mal-β-CD were connected by hydrogen bonds. Compared with β-CD,
Mal-β-CD exhibited higher inclusion efficiency, resulting in significantly changed physicochemical properties and improved
stability of quercetin.

The objective of this study was to investigate the effects of different concentrations of polyphenol compounds
including tannic acid (TA) and gallic acid (GA) on the oxidation and gel properties of pork myofibrillar protein (MP) in
hydroxyl radical oxidation system. Results indicated that treatments with 0.05% TA and 0.25% GA could significantly inhibit
the increase of carbonyl and bityrosine content (P < 0.05), increase the maximum transition temperature (Tm) and waterholding
capacity (WHC) of MP, and their effect was equivalent to that of the 0.02% BHA treatment group. Scanning electron
microscopy results revealed that different phenolic compounds had different influence on MP gel microstructure. MP gel
structure became more compact after adding 0.05% TA. In conclusion, polyphenols can inhibit MP oxidation and improve
thermal stability, WHC and gel strength of MP.

The effect of transglutaminase (TGase) on gel properties of mixed wheat protein and soybean protein were
investigated. In addition, the conformation of mixed protein gels was studied by analyzing surface hydrophobicity, free
sulfhydryl content, thermal properties, secondary structure and microstructure. Results showed that, the gel strength
significantly increased with increased proportion of soybean protein up to 45%. When TGase crosslinked with mixed protein
gels, the thermal stability increased, while the free sulfhydryl content and surface hydrophobicity decreased. Compared with
TGase-treated wheat protein, the gel strength and β-sheet content of the mixed protein gel containing 45% soybean protein
increased by 62.74% and 5.701%, respectively; however, the free sulfhydryl content decreased by 47.48%.

Cyclo (His-Pro) (CHP) is an active dipeptide that has remarkable anti-diabetic and antioxidant activities. In the
present study, CHP was isolated and purified from corn protein hydrolysate treated by high pressure/temperature treatment
using DE-52 anion-exchange chromatography, gel filtration chromatography and semi-preparative high performance
liquid chromatography (HPLC). The structure of the purified product was identified by ultra-high performance liquid
chromatography (UPLC), Fourier infrared (FI-IR) spectroscopy and 1H and 13C nuclear magnetic resonance (NMR), and its
bioactivities including in vitro anti-diabetic and antioxidant capacity were determined. The results showed that the purity of
the prepared corn CHP was more than 97.36%. FI-IR and NMR spectra showed that the corn CHP was the target compound.
The results of physiological activities indicated that the CHP exhibited strong α-glucosidase and α-amylase inhibitory
activity with half maximal inhibitory concentrations (IC50) of 1.1 and 1.9 mg/mL, respectively, as well as high scavenging
activity on 2,2-diphenyl-1-picrylhydrazyl hydrate with IC50 of 67 μg/mL and potent reducing capacity.

The aim of this study was to compare the effects of ultrasonic treatments at three different power levels (150,
300 and 450 W) for different durations (12 and 24 min) on the structural and functional properties of soybean protein
isolate (SPI)-phospholipid composite system. Scanning electron microscope observation and rheology experiments showed
that ultrasonic treatments at low and medium powers were suitable to generate compact and uniform gel with high elastic
modulus. When the ultrasonic condition remained at 300 W for 24 min, the sample showed the best gel properties. It was
confirmed that gel properties were influenced by the conformation of soybean protein-phospholipid composite system.
Raman spectra showed that ultrasonic treatment could change the secondary structure of SPI. The microenvironment of tryptophan
and tyrosine residues was changed at the same time. The interactions between SPI and lecithin easily occurred because of the
exposure of hydrophobic groups. Low and medium power ultrasonication had a stronger effect on the composite system. Insoluble
protein aggregates occurred when ultrasonic power increased to 450 W, and the functional properties of the composite system
decreased because the interactions between soybean protein isolate and lecithin became weaker.

Although microwave heating is widely used in food processing, there currently are no reports on the effects of
microwave heating and NaCl content on texture properties and water-holding capacity of ground yak meat. The objective
of this study was therefore to explore the effects of microwave heating at different powers for different times and NaCl
addition on texture properties and water-holding capacity (WHC) of ground yak meat using one-factor-at-a-time design.
Gel hardness, chewiness, springiness and resilience were measured using a texture analyzer. Water bath heating was used
as control. The results showed that with the extension of heating time, the hardness, chewiness and springiness of ground
yak meat decreased gradually (P < 0.05), the resilience increased gradually (P < 0.05), and the WHC decreased significantly
(P < 0.05). With the increase in microwave power, hardness and chewiness decreased (P < 0.05), springiness changed little
(P > 0.05), and cooking loss increased significantly (P < 0.05). Additionally, with the increase in NaCl content, WHC
increased significantly (P < 0.05). This study potentially provides useful information for the application of microwave
heating in meat product processing.

The objective of this study was to investigate the effects of various pretreatment methods including blanching,
freezing, citric acid dipping and fructose syrup dipping on the quality of crispy Housui pear slices dried by decompression
flash drying in terms of color, hardness, brittleness, rehydration capacity, sensory score, total soluble solids, titratable
acid, total sugar, total phenol, total flavonoids and ascorbic acid as well as their microstructure. The results showed that
blanching pretreatment improved the sensory quality of the product. Freezing pretreatment yielded products with higher
contents of total phenols and ascorbic acid, but a lower hardness and less volume expansion. Critic acid dipping resulted
in greater hardness, the highest content of titratable acid, which was not very desirable according to the sensory evaluation.
Fructose syrup dipping increased the contents of soluble solid and total sugar, resulted in higher hardness and lower
brittleness, and therefore decreased the commercial value of the product. Comprehensive comparison, blanching pretreatment
method of Housui pear slices dried by decompression flash drying is suitable.

To explore the quality changes of loquat juice during processing, samples were collected at different processing
steps of fresh harvested fruits, color fixation, pulping, enzymatic hydrolysis, filtration and blending for the measurements
of color parameters and soluble solid, titratable acid and total phenolics and total flavonoids contents as well as ABTS+·
scavenging capacity. Meanwhile, volatile compounds were extracted by headspace solid phase microextraction (SPME),
separated and analyzed by gas chromatography-mass spectrometry (GC-MS). Results showed that total color difference
exhibited an initial increase, reaching the maximum value after enzymatic hydrolysis, followed by a decrease during loquat
juice processing. Similarly, the contents of soluble solid and titratable acid also decreased first and then increased, with a
significant increase being noted after blending, while the contents of total phenolics and flavonoids and ABTS+· scavenging
capacity tended to decline. The main volatile compounds identified during loquat juice processing were alcohols, aldehydes
and ethers. Principal component analysis (PCA) showed the fresh fruits, the intermediate product after color fixation and the
final product had better nutritional, flavor and aroma quality as well as stronger antioxidant performance, while the steps of
pulping, enzymatic hydrolysis and filtration severely reduced the quality of products to different degrees.

The present study investigated the separation and purification of purple rice protein-polyphenol complexes as
well as their structural composition and molecular morphology. Purple rice protein-polyphenol complexes were separated
from purple rice by Osborne sequential extraction. It was found that the purity of purple rice protein was (94.3 ± 2.7)%,
and the content of polyphenol was (10.1 ± 4.0) mg/g. Sodium dodecyl sulfate polyacrylamide gel electrophoresis results
indicated that purple rice protein-polyphenol complexes were significantly different from rice glutenin in terms of subunits
with molecular weight over 37 ku. The amino acid composition of protein-polyphenol complexes was richer than that of
rice glutenin as analyzed by post-column derivatization with ortho phthalaldehyde, with superiority observed in essential
amino acid composition according to the FAO/WHO model. The monomeric anthocyanins in purple rice protein-polyphenol
complexes, identified by high performance liquid chromatography with diode array detector-mass spectrum, was cynidin-
3-O-glucoside and paeonidin-3-O-glucoside. Atomic force microscope showed that the surface topography of purple rice
protein-polyphenol complexes was irregularly spherical with particle size of 4.7 nm. This study can provide the scientific
basis for further studies on functional and biological characteristics of colored rice.

The effect of vacuum microwave drying conditions on the main carotenoids in pumpkin slices were investigated by
high performance liquid chromatography atmospheric with a C30 column and diode array detection coupled with atmospheric
pressure chemical ionization-tandem mass spectrometry (C30-HPLC-DAD-(APCI) MS/MS) technique. The results showed
that the total carotenoid content of vacuum microwave dried pumpkin was significantly (P < 0.05) higher than that of the
hot air dried one. Microwave intensity had the most evident influence on the carotenoids in pumpkin, followed by vacuum
degree and the thickness of pumpkin slices. By increasing microwave intensity, total carotenoid content was significantly
decreased, whereas it was increased by increasing either vacuum degree or slice thickness. Meanwhile, the contents of
α-, β- carotene and lutein decreased with the increase in microwave intensity, but increased with the increase in vacuum
degree or slice thickness. The contents of all β-carotene cis-isomers decreased with the increase in vacuum degree, but they did not
change significantly with the increase in slice thickness. These results collectively indicate that increasing vacuum degree or slice
thickness is beneficial to retain carotenoids, but too high microwave intensity results in decreased content of carotenoids.

The appearance, processing, physicochemical, cooking, and eating qualities of 750 samples of indica rice were
determined and correlated with each other. In addition, a palatability evaluation model (Y=-0.187 60X1 - 1.322 7X2 + 0.122 52X3 +
7.545 8X4 - 0.001 558 4X5 + 81.585 (Y is sensory score; X1 is amylose content; X2 is protein content; X3 is score for rice taste
meter; X4 is setback; X5 is rice viscosity average)) was established by a multiple linear regression method using a modified
sensory evaluation model with a Satake taste analyzer. Taking into consideration edibleeating, processing and appearance
qualities, a comprehensive evaluation model for cooked indica rice (Y=0.167 21X1 + 0.027 819X2 + 0.073 22X3 - 0.006 76X4 -
20.271 4 (Y is comprehensive index; X1 is brown rice rate; X2 is head rice rate; X3 is sensory score; X4 is chalkiness degree))
was constructed by principal component analysis, and verified by fuzzy analytic hierarchy model. More importantly, the developed
models are useful for evaluating the sensory and comprehensive quality of cooked indica rice more scientifically and reasonably.

Three-dimensional dynamic models were established using temperature and time as independent variables to
describe color changes of loquat fruits during drying taking into account the interaction between the independent variables.
Results showed that the changes in total color difference, Hunter L*, a* and b*, chroma and hue were well fitted to a
modified first order reaction kinetics model, a first order reaction model with interaction, a polynomial model, a zero
order reaction model with interaction, a Gaussian distribution model and a zero order with interaction, respectively, with
determination coefficients between 0.84 and 0.98 and standard errors of estimation between 0.40 and 1.35. The models were
validated by error test, and they were found to be suitable for the prediction of color changes of loquat fruits during drying
with good precision.

Purple sweet potato anthocyanins-protein complexes were extracted with hot water and precipitated by adding
ammonium sulfate to 60% saturation. Purple sweet potato protein (PSPP) was further purified from the complexes by DEAE-52
ion exchange chromatography and Sephadex G-75 gel filtration chromatography. The molecular weights of PSPP and the
complexes were determined by SDS-PAGE. A series of spectroscopic methods were used to characterize their structures.
Results showed that there was no difference between PSPP and its complexes with anthocyanins in molecular weight.
SDS-PAGE analysis exhibited four bands with molecular weights of 58, 24, 18 and 14 kD, respectively. The UV absorption
spectra of both PSPP and the complexes showed a peak at 200 nm, but additional peaks and red-shift phenomenon of the
complexes were observed when compared to PSPP. The maximum fluorescence emission wavelength of PSPP was 340 nm,
and the intensity for the complexes was almost entirely quenched. FTIR spectra of PSPP had characteristic amide bands, and
the shape and intensity of the complexes revealed a significant change. Circular dichroism (CD) revealed that PSPP had a
secondary structure characterized by β-sheets (43.6%) and random coils (45.7%), β-turns (10.6%), while the complexes had
higher content of β-sheets (72.2%) and decreased content of random coils (27.8%), and showed the disappearance of β-turns.

This study was intended to investigate the effect of dietary methionine (Met) levels on slaughter performance,
meat quality and antioxidant capacity of breast muscle from broilers. A total of 144 one-day-old Arbor Acres broiler chicks
were randomly allocated to three treatment groups with 6 replicates of 8 birds each. The control broilers were fed a basal
diet containing 0.50% (from day 1 to 21) and 0.45% (from day 22 to 42) Met. The corresponding values for high and low
Met treatments were 130% and 70% of the control, respectively. The results showed that compared with the control group,
the high Met diet increased the percentage of breast muscle (P < 0.05), the low Met diet decreased eviscerated carcass yield
(P < 0.05). The high Met diet decreased the shear force, increased the pH24 h and the a* value of chicken breast muscle
(P < 0.05), whereas the low Met diet significantly increased the L* value (P < 0.05). The high Met diet significantly
improved total antioxidant capacity (T-AOC) (P < 0.05), while the low Met diet significantly decreased GSH content
(P < 0.05). In conclusion, dietary methionine levels may affect slaughter performance and meat quality by regulating protein
deposition and antioxidant capacity in breast muscle.

In order to overcome the disadvantages of the traditional evaluation method for noodle quality, seven texture
parameters of noodles made under different proofing conditions were analyzed using principal component analysis. As
they contributed to 84.41% of the cumulative variance, three new independent indexes i.e., hardness factor as the first
principal component (Z1), resilience factor as the second principal component (Z2) and elasticity factor as the third principal
component (Z3) were established to be related to the quality of noodles. The principal component analysis showed that the
contribution rates of the first, second and third principal components were 40.20%, 27.84% and 16.37%, respectively, which
could represent the changing trends of noodles texture. By analyzing the principal component scores for the noodles made
under the proofing conditions studied, principal component analysis is feasible to evaluate the texture of noodles.

Trehalose has great potential applications in both the medical and food industries due to its unique properties.
Enzymatic transformation is superior to extraction from yeast cells for the industrial production of trehalose. Starch can
be transformed into trehalose via maltooligosylterhalose synthase (MTSase) and maltooligosyltrehalose trehalohydrolase
(MTHase) from Sulfolobus acidocaldarius. In this experiment, we constructed six recombinant expression plasmids
harboring the codon-optimized MTSase and MTHase encoding genes from Sulfolobus acidocaldarius, which could be
expressed under the control of the xylose operons from Bacillus subtilis, Bacillus megaterium and Bacillus licheniformis.
The recombinant plasmids were transformed into Bacillus subtilis, respectively. The effects of different culture conditions
on the production of trehalose was investigated and the optimal culture conditions were determined as follows: glycerol
concentration as the best carbon source, 5 g/L; peptone concentration as the best nitrogen source, 24 g/L; xylose
concentration, 6 g/L; incubation duration, 8 h; and induction temperature, 37 ℃; induction time, 16 h. Experiments carried
out under these conditions gave a conversion rate of trehalose of 33.57%. This study has successfully achieved the functional
expression of MTSase and MTHase in Bacillus subtilis.

Using the screening method based on fibrinolytic activity and nattokinase gene, a strain named MJ-1 with
nattokinase-producing capacity was obtained and identified as Bacillus subtilis by 16S rRNA gene sequence analysis. A
natto functional food was prepared by fermentation of soybean with MJ-1, and its nattokinase activity, and anticoagulant
and antioxidant activity were evaluated. Under the conditions of 60% initial moisture content and 37 ℃, the maximum
nattokinase activity of 90.18 FU/g dry weight was obtained after 20 h fermentation, which reached the activity level of
commercial natto. The strain MJ-1 could secret anticoagulant components, resulting in rich anticoagulant activity in natto
foods, and the anticoagulant activity of natto water extract at 3 mg/mL reached 91%. Moreover, fermentation with MJ-1
improved the antioxidant activity of soybean significantly.

A strain of Bacillus named as TJ12 was isolated from peach tree gum, which could produce antibacterial
substances. Its fermentation products had antibacterial activity against Staphylococcus aureus, Micrococcus luteus, Bacillus
cereus and Fusarium moniliforme. Through colony morphology, physiological and biochemical characterization and 16S
rRNA and gyrB sequence analysis, the strain was identified as Bacillus licheniformis. The major bioactive substance was
separated from its fermentation supernatant and purified by ammonium sulfate precipitation, organic solvent extraction,
Sephadex LH-20 column chromatography and high performance liquid chromatography. The major bioactive substance had
strong resistance to pH, temperature, and three proteases (trypsin, proteinase K, and pepsin). By electrospray ionization-mass
spectrometry analysis, we preliminarily identified this substance as bacitracin A.

In this study, tilapia processing byproducts were used as the major substrate for solid-state fermentation
to produce composite active peptides with antimicrobial and nutritional properties. In order to improve the yield of
antimicrobial lipopeptides, the medium and fermentation conditions were optimized. The lipopeptide components generated
were analyzed and quantitated by a high performance liquid chromatography-mass spectrometry method. The optimization
was performed by applying one-factor-at-a-time method and response surface methodology. The results showed that the
main antimicrobial lipopeptides produced were surfactin (m/z 995.20, 1 008.20 and 1 058.20, respectively) and iturin (m/z
1 044.30 and 1 071.20, respectively). Under the optimized conditions: tilapia processing byproducts to wheat bran
ratio of 3.48:1 (m/m), initial moisture content of 69.34%, fermentation time of 61.69 h, fermentation temperature of
28.97 ℃, amount of sugarcane bagasse of 6% and inoculum volume of 5 mL/100 g, the yield of antimicrobial lipopeptides
reached up to 7.32 g/kg (the actual yield was 7.29 g/kg), which increased 8.5 folds compared with that before optimization.
The product obtained was found to consist of a mixture of lipopeptides.

Objective: To explore the inhibitory effect of six food antiseptics (nitrite, sodium benzoate, ε-polylysine, chitosan,
polyphenols, and nisin) on the growth of Staphylococcus aureus SA003, a strain capable of causing food poisoning, as well
as on the expression of enterotoxin genes by this strain at the mRNA level. Methods: According to the national standard (GB
2760—2014) concentration limits, aqueous solutions of six different preservatives were prepared and added into TSB medium
inoculated with about 105 CFU/mL of S. aureus SA003. All cultures were shaken at 150 r/min at 37 ℃. After 24 h, the colonies
of the cultures treated by different preservatives were counted, respectively. At the same time, the cells were collected for RNA
extraction and reverse transcription. The fluorescence quantitative PCR was used to detect the relative expression level of each
enterotoxin gene at the mRNA level. Results: At the GB maximum concentration limits, the inhibitory effects of different additives
on the growth of S. aureus SA003 were nisin > polyphenols > chitosan > ε-polylysine > sodium benzoate > nitrite. All six
preservatives could inhibit the expression of sea, sed, seg, sei, selj, selm, selr and selu genes at the transcriptional level and
their effects were significantly different. Conclusion: Adding preservatives in liquid medium not only inhibited the growth of
S. aureus, but also significantly reduced the expression of staphylococcal enterotoxin genes.

Corynebacterium glutamicum is a food-grade microorganism widely used to produce amino acids, proteins
and other chemical products in the fields of biological transformation, food additives, animal feed, cosmetics, medicine
and health care. It can not only use glucose and fructose as the carbon sources, but also can use them as the substrates to
produce gluconic acid, mannitol, sorbitol and other products. Blocking sugar metabolism in which the phosphoenolpyruvate
carbohydrate phosphotransferase system (PTS) and phosphokinase are involved through metabolic engineering is an
effective avenue to improve substrate utilization and the accumulation of desired products. In this research, the mutant strains
CGΔptsF lacking the ptsF gene and CGΔptsFΔptsHΔptsI lacking the ptsF, ptsH and ptsI genes were constructed by
homologous recombination and reverse screening. It was shown that both CGΔptsF and CGΔptsFΔptsHΔptsI were grown
in medium with glucose as the only carbon source, while glucose metabolism was not affected by the lack of these three
genes. Compared to the wild-type strain, the growth rates of CGΔptsF and CGΔptsFΔptsHΔptsI were 48.4% and 29.7%
and cell concentrations of CGΔptsF and CGΔptsFΔptsHΔptsI were 61.6% and 34.1%, respectively, when the mutant
strains were grown in medium using sucrose as the sole carbon source. However, when they were grown using fructose
as the sole carbon source, the growth rates of CGΔptsF and CGΔptsFΔptsHΔptsI were 43.2% and 0 compared to the
wild-type strain. It turned out that the fructose PTS system was controlled by combination of the ptsF, ptsH and ptsI genes
encoding proteins associated with PTS. These engineered bacteria capable of blocking fructose metabolism can provide a
genetic resource to construct mannitol or sorbitol-producing strains with fructose as the substrate and also lay the theoretical
basis for the study of carbohydrate metabolism in Corynebacterium glutamicum.

A machine vision based method was developed as an alternative to the physical and chemical methods and the
manual method to detect the fermentation process of tempeh. The texture characteristics of the tempeh images taken during
fermentation were extracted by calculating the gray level co-occurrence matrix (GLCM) for HSI (hue, saturation, intensity)
color model. Compared with the manual sensory evaluation method, the turning point of texture feature curves of tempeh
images could be better used as decision basis to distinguish four fermentation periods and further divide them into six stages.
Texture data analysis showed that the starting point of tempeh fermentation by Rhizopus oligosporus was determined to be
3 h earlier than by using the manual method, and the extreme point of texture feature curves of tempeh images represented
the end point of tempeh fermentation. Texture feature time series was developed by sliding the observation window, and
then a nonlinear time series model for tempeh fermentation process was established by neural networks ensemble training.
Finally, the extreme points of texture feature curves were predicted using the model, achieving the analysis of the solid-state
fermentation process of tempeh and the prediction of its end point.

The strain Br26 with antibacterial activity was screened from fermented garlic. Different proteases were selected
to determine whether the strain is bacteriocin-producing bacterium. Subsequently, the induction efficiency of bacteriocin
synthesis by the fermentation supernatant of Br26 alone and co-cultures with other lactic acid bacteria was determined. The
results showed the inhibitory activity of the fermentation supernatant of Br26 decreased after treatment with pepsin and
papain, respectively, suggesting that the antimicrobial substance is bacteriocin. The strain was identified as Weissella sp.
Br26 by 16S rDNA gene sequence homology analysis. The inhibitory activity disappeared when Br26 was cultured in 1/4
MRS at 42 ℃; however, it was significantly increased after adding fermentation supernatants at different growth phases,
indicating that bacteriocin biosynthesis can be self-induced. On the other hand, although there were no significant changes in
the pH values of fermentation supernatants, bacteriocin activity of Br26 was significantly increased after co-culturing with
Lactobacillus crispatus, Lactobacillus helveticus, Lactobacillus paracasei and Leuconostoc mesenteroides, indicating that
the synthesis of bacteriocin can also be induced by other lactic acid bacteria. In summary, bacteriocin synthesis of Weissella
sp. Br26 can be induced by itself and other lactic acid bacteria.

Objective: To investigate the optimum parameters for enzymatic hydrolysis of collagen-rich waste liquid from
squid (Dosidicus gigas) tentacle peeling and evaluate the antioxidant activity of its hydrolysate. Methods: The hydrolysis
parameters were optimized using one-factor-at-a-time method and response surface methodology based on 1,1-diphenyl-2-
picrylhydrazyl (DPPH) radical scavenging activity and degree of hydrolysis (DH). The antioxidant activity of hydrolysate
was evaluated by using scavenging rate of 2,2’-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid)diammonium salt radical
(ABTS+·) and hydroxyl radical scavenging and ferric reducing/antioxidant power (FRAP) assays and the molecular weight
distribution was analyzed by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and gel filtration
chromatography. Results: The optimal hydrolysis parameters were determined as follows: hydrolysis temperature, 50 ℃;
substrate (protein) content, 3.2%; hydrolysis time, 3.7 h; enzyme dosage, 3 000 U/g; and initial pH, 7.4, resulting in a DH
value of (37.23 ± 0.08) % and a scavenging rate of DPPH radical of (43.61 ± 0.09) %, respectively. The half inhibitory
concentrations for ABTS+· and hydroxyl radical scavenging ability (IC50) of the hydrolysate obtained were 0.37 and
0.41 mg/mL, respectively. Moreover, the product showed a strong reducing capacity. SDS-PAGE analysis showed that most
collagens in the waste liquid were hydrolyzed into small peptides with molecular weight of 1?5 kD as determined by gel
exclusion chromatography. Conclusion: The hydrolysate derived from waste liquid from squid tentacles peeling has strong antioxidant
activity and could be used as a functional seafood condiment and nutritional supplement for further development and utilization.

This work aimed to develop an effective novel method to synthesize artificial antigens of forchlorfenuron
(CPPU). Towards this goal, Friedel-Crafts reaction was used to modify the structure of forchlorfenuron with the catalysis
of anhydrous aluminum chloride and the hapten was coupled with bovine serum albumin (BSA) and ovalbumin (OVA)
by carbondiimine (EDC) method, respectively, to obtain forchlorfenuron immunogen and coating antigen. The molecular
structure of the forchlorfenuron hapten was identified by elemental analysis, mass spectroscopy (MS) and nuclear magnetic
resonance spectroscopy (1H-NMR). The artificial antigens were identified by UV spectroscopy and high performance
matrix assisted laser desorption ionization time of flight mass spectroscopy (MALDI-TOF-MS). The experimental results
showed that the artificial antigen of forchlorfenuron has been synthesized successfully and it can lay the foundation for the
preparation of antibody and the development of immunoassays.

The objective of this work was to assay the effect of solid-state fermentation (SSF) on the major nutritional
components and antioxidant activity of okara with the aim to obtain value-added fermented okara and to develop it into
functional foods. Individual cultures of Rhizopus oryzae or Rhizopus oligosporus were used to ferment okara in solid-state
cultivation and changes in reducing sugar, soluble protein, cellulase activity, glycoamylase activity, and protease activity
were expored during the fermentation. In addition, reducing power, 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid)
diammonium salt (ABTS) scavenging capacity and ferrous ion chelating activity assays were carried out to investigate
the antioxidant activities of fermented okara. Results showed that reducing sugar, soluble protein, cellulase activity,
glycoamylase activity and protease activity increased significantly as fermentation progressed. Fermented okara showed
high antioxidant activities in terms of reducing power, ABTS+· scavenging capacity and ferrous ion-chelating activity.
Compared with the unfermented control, these antioxidant activities increased by 1.63, 1.48 and 2.82 folds for okara
fermented by Rhizopus oryzae for 24 h, and by 1.88, 1.63 and 3.18 folds for okara fermented by Rhizopus oligosporus for
24 h, respectively. Thus, the present study showed that fermented okara with enhanced nutritional properties and antioxidant
capacity can be served as nutraceuticals and functional foods for health promotion.

This work aimed to regulate the volatile components and major quality traits of tomato fruits by down-regulation
of the expression of lycopene β-cyclase (LYC-B) gene using antisense RNA interference technique. Purple tomato fruits were
transformed by injection of the plant expression vector containing two conserved sequences (801 and 301 bp, respectively)
of LYC-B gene. The transgenic plants were obtained kanamycin resistance screening, polymerase chain reaction and
quantification of LYC-B gene expression. The volatile substances and major quality traits of ripe tomato fruits were compared
between the transgenic and wild-type (WT) plants. The results showed that alcohols, aldehydes, ketones, esters and other
volatiles were detected in transgenic tomato fruits. Compared with the wild-type control, six new volatile compounds were
identified from the transgenic fruits, consisting of three aldehydes, two ketones, and one ester, and one compound belonging
to another chemical class was detected in the control rather than the transgenic fruits. In addition, the same relative content
of aldehydes was observed between both fruits, but the transgenic fruits showed decreased relative content of alcohols
and increased relative contents of ketones, esters and other compounds. The characteristic volatile compounds were also
increased, such as (E) 2-heptenal, 6-methyl 5-hepten-2-one, methyl salicylate and 2-isobutylthiazole, and lycopene increase
by 16.78% compared with the wild-type fruits. In addition, the contents of soluble solids, ascorbic acid and total acid
were also increased. On the other hand, the contents of β-carotene and total sugar were identical to those of the WT fruits.
Therefore, down-regulated expression of LYC-B gene by RNA interference can affect volatile substances and enhance the
contents of lycopene, soluble solids, ascorbic acid and total acid, thereby improving the nutritional quality of tomato fruits.

Response surface methodology was applied to optimize the fermentation conditions of Bacillus J-5 for the
production of carboxymethyl cellulase (CMCase). Firstly, the effect of medium components and culture conditions such
as nitrogen source, carbon/nitrogen ratio, solid-to-liquid ratio, fermentation temperature, fermentation duration and
supplementary carbon source on CMCase activity was examined by the one-factor-at-a-time method. Secondly, carbon/
nitrogen ratio, solid-to-liquid ratio and initial medium pH were selected for the investigation of their effects on CMCase
activity as well as the interaction among them by response surface analysis (RSA). The optimal conditions for CMCase
production were established as follows: carbon/nitrogen ratio, 25:1 (m/m); initial medium pH, 3.2; solid-to-liquid ratio,
1:3.25 (m/V), fermentation temperature, 38 ℃; fermentation duration, 144 h; and supplementary carbon source concentration,
1 g/100 g. Under these conditions, the predicted value of CMCase activity was 58.15 U/g, agreeing with the experimental
value of 57.996 U/g. The high CMCase activity from Bacillus J-5 could effectively degrade garlic peel.

Purpose: To investigate the low pH acid adaptability of Salmonella heidelberg and the effect of acid adaptation
on its response to different environment stresses. Methods: S. heidelberg was exposed to TSB at pH 5.5 for 2 h for acid
adaptation. Comparison of the responses of acid adapted and unadapted cells to different temperature, high osmosis, bile
salt, and disinfectant stresses was conducted by calculating their survival rate. Results: pH 5.5 acid adaptation enabled
S. heidelberg to survive better in pH 3.0 acid challenge medium. Acid adaptation also provided S. heidelberg with increased
tolerance to thermal stress at 45 and 50 ℃, and made it more susceptable to 4 ℃ cold environment, but did not affect its
survival at −20 ℃. pH 5.5 acid adaptation also increased high osmotic and bile salt tolerance, and 60% of S. heidelberg
survived after 1 h treatment in 5?10 g/100 mL NaCl solution. It survival rate in 1?10 g/100 mL bile salt was 3.8 times higher
than that of the control group. Acid adaptation also changed S. heidelberg response to disinfectants, showing a significant
increase (3.1 times at most) in survival rate under H2O2 stress in the concentration range of 10?25 mmol/L when compared
to the control group. On the other hand, acid adapted Salmonella had enhanced sensitivity to NaClO and ethanol, with no
significant difference noted between the two disinfectants at high concentrations. Conclusion: Salmonella heidelberg could
develop acid tolerance response (ATR) after being inoculated in low pH medium. Low pH acid exposure induced crosstolerance
of S. heidelberg cells to thermal, high osmotic, bile salt and H2O2 stresses. However, the tolerance to 4 and −20 ℃
low temperatures, and NaClO and ethanol disinfectants was reduced due to acid adaptation.

The effects of polysaccharides from Morchella angusticeps Peck (PMEP) on the proliferation and apoptosis of
MDA-MB-231 human breast cancer cells were investigated in this study. The results showed that PMEP could significantly
inhibit the proliferation of MDA-MB-231 in the non-cytotoxic concentration range with a median effective concentration
(EC50) of 0.096 mg/mL. MDA-MB-231 cells also showed a series of morphological changes associated with apoptosis.
Western blotting assay showed that PMEP could inhibit the expression of B-cell lymphoma-2 (Bcl-2) protein, increase the
expression of Bcl-2 associated X protein (Bax) and Bax/Bcl-2 ratio in a dose-dependent manner. In conclusion, PMEP could
inhibit the proliferation and induce the apoptosis of MDA-MB-231 cells.

Aflatoxin B1 (AFB1) was treated by low temperature radio frequency plasma (LTRFP) and the degradation rate of
AFB1 was analyzed by high performance liquid chromatography (HPLC). The effect of peanut components including protein,
fat, vitamins and moisture on the degradation of aflatoxin B1 by LTRFP treatment was explored. The results showed that
LTRFP treatment at different processing powers could significantly reduce the degradation rate of AFB1 with peanut protein
or corn protein added. Under the same treatment conditions, adding peanut protein could result in lower degradation rate of
AFB1 than did adding corn protein. After adding oleic acid or linoleic acid, plasma treatment could significantly reduce the
degradation rate of AFB1. Under the same treatment conditions, the degradation rates of AFB1 in the presence of oleic acid
and linoleic acid added were basically the same. After adding vitamin E, the degradation rate of aflatoxin was higher than
that of the blank group. Under the same treatment conditions, the more vitamin E was added, the lower the degradation rate
of AFB1 was. Therefore, peanut components have significant influence on the degradation of AFB1 by LTRFP treatment.

Objective: The aim of this study was to evaluate the anti-fatigue effect of Chinese rice wine (CRW) in normal
mice and its influence on immune organ indexes of D-galactose-induced aging mice. Methods: Mice were randomly divided
into four groups: control, low-dose CRW, middle-dose CRW and high-dose CRW groups, which were given by gavage
0.25 mL of distilled water, and 0.15, 0.25 and 0.4 mL of CRW for 15 consecutive days, respectively for exploring the antifatigue
effect of CRW. Then, changes in hepatic glycogen, blood urea nitrogen (BUN) and blood lactic acid (BLA) contents
in mice after forced swimming were measured. A mouse model of sub-acute aging was established by intraperitoneal
injection of D-galactose and the aging mice were respectively given distilled water, aqueous ethanol and CRW once a day
by intragastric administration for 56 days. Finally, the mice were sacrificed, for the measurement of thymus index, spleen
index and body weight gain. Results: CRW could significantly increase hepatic glycogen level (P < 0.01) and enhance postexercise
increase in BLA level (P < 0.05) and the clearance rate of BUN level (P < 0.05). In addition, CRW significantly
inhibited the decrease in thymus (P < 0.01) and spleen (P < 0.05) weights and increased body weight (P < 0.05). Conclusion:
CRW can exert an anti-fatigue effect and enhance immune function in aging mice.

To investigate the effect of carboxymethyl pachymaran (CMP) on life extension of colon tumor 26
(CT26)-bearing mice and mitigating the side effects caused by chemotherapy with cyclophosphamide (CTX). Methods: CT26
tumor-bearing mouse models were established by subcutaneous transplantation into mice, and they were randomly divided
into model, CTX and CTX + CMP groups for toxicity test. The model, and low-, medium- and high-dose CMP, groups
were used for life extension test. Peripheral white blood cells (WBC), bone marrow nucleated cells (BMNC), percentage
tumor inhibition, and visceral organ indexes were tested by biochemical assays. The expression of signal regulating protein
alpha (SIRP-α) and macrophage surface marker (F4/80) in tumor tissues were detected through immunohistochemistry.
Meanwhile, life extension rate and median survival period were observed. Results: CMP could increase the lower spleen
index and thymus index, and the decreased levels of WBC and BMNC induced by CTX, antagonize the increase in liver
index, and reduce the expression of SIRP-α and F4/80 in tumor tissues. In addition, CMP also could extend the survival time
of CT26 tumor-bearing mice. Conclusion: CMP can obviously reduce the side effects of CTX, regulate the expression of
tumor immune-related proteins, and prolong the survival time of CT26 tumor -bearing mice.

Morchella angusticepes Peck was subjected to in vitro simulated gastrointestinal digestion. Changes in
polyphenol content and antioxidant activity in terms of oxygen radical absorption capacity (ORAC) were determined during
the digestion process. The anti-proliferative activity and cytotoxicity of digests were measured in HepG2 cells and Caco-2
cells as a function of digestion time. Antioxidant activity was evaluated as well by cellular antioxidant activity (CAA) assay
in HepG2 cells. The results showed that after the gastrointestinal digestion, polyphenol content and ORAC were increased
significantly. Polyphenol release reached the maximum level and then remained stable after 1 h gastric digestion and 0.5 h
intestinal digestion, respectively. The percentage inhibition of HepG2 cells by Morchella angusticepes Peck and its 1 h
gastric and 0.5 h intestinal digests were 41%, 45% and 91%, respectively, and the percentage inhibition of Caco-2 cells
were 73%, 96% and 90%, respectively. The gastric digests showed pro-oxidant effect, whereas the intestinal digests showed
antioxidant capacity. The CAA value of the 0.5 h intestinal digest was (70.506 ± 0.011) μmol QE/100 g md. In conclusion,
in vitro digestion of Morchella angusticepes Peck showed anti-proliferation and cellular antioxidant activity, which could
provide a theoretical basis for further development and utilization of Morchella angusticepes Peck.

The effect and mechanism of Echinoside A, a triterpene glycoside derived from sea cucumber, on tumor
metastasis in lung cancer 95D cell lines were evaluated. The 3-(4,5-dimethyl-2-thiazolyl)-2,5-diphenyl-2-H-tetrazolium
bromide (MTT) assay was used to determine the anti-proliferation ability of Echinoside A on 95D cells which have
high metastasis ability. Transwell assay and cell adhesion assay were used to determine the effect of Echinoside A on
tumor metastasis capacity. Chicken chorioallantoic membrane (CAM) assay was used to determine its effect on tumor
angiogenesis. Reverse transcription-polymerase chain reaction and western blotting analysis were used to determine the
effect of Echinoside A on tumor metastasis-related gene and protein expression. The results show that Echinoside A could
inhibit 95D cell proliferation (P < 0.01), invasion (P < 0.01), migration (P < 0.01) and adhesion (P < 0.01), and decrease
angiogenesis in CAM. Echinoside A could also reduce the mRNA expression of urokinase plasminogen activator (uPA) and
matrix metalloproteinases (MMP)-2/-9 and significantly promote the mRNA expression of matrix metalloproteinases (TIMP)-1/-2.
It could also reduce the gene and protein expression of vascular endothelial growth factor. From these data, it is suggested that
Echinoside A can prevent metastasis and angiogenesis through specific inhibition of uPA signaling pathway.

The acute and genetic toxicity of whole powder of Viscum liquidambaricolum Hayata were evaluated using acute
toxicity, bone marrow polychromatic erythrocyte micronucleus, mouse spermatogonium chromosome aberration and Ames
tests as described in the Chinese national standard Toxicological Evaluation Procedure for Food Safety (GB 15193.1?2014).
The oral acute toxicity test revealed that the medium lethal dose (LD50) of the powder was 10.25 g/kg for both male and
female rats, which suggested that it was actually non-toxic. Both bone marrow polychromatic erythrocyte micronucleus
and Ames tests gave negative results. Spermatogonium chromosome aberration tests at 10.25 and 5.12 g/kg doses revealed
temporarily high aberration rate, which was not observed in the 2.57 g/kg group. Therefore, whole powder of Viscum
liquidambaricolum Hayata showed neither acute nor genetic toxicity.

The accumulation and elimination of prometryn in Ruditapes philippinarum was studied by the semistatic
method. Ruditapes philippinarum were exposed to seawaters containing 1.0, 10.0 and 200.0 μg/L prometryn at
(20 ± 1) ℃, respectively. The amount of residual prometryn in Ruditapes philippinarum increased with the increase in
prometryn concentration. The maximum accumulation of prometryn in Ruditapes philippinarum at the three concentrations
was found after exposure for 24, 24 and 6 h with bioconcentration factors of 40.3, 9.54 and 5.35, respectively. As exposure
time increased, prometryn at each concentration could be rapidly accumulated in Ruditapes philippinarum and then
reduced, and after another cycle, finally kept fluctuating slightly around a certain level. The amount of residual prometryn
in Ruditapes philippinarum from all three concentration groups rapidly dropped during the early stage of elimination,
reaching around 10% of the initial level after 24 h, and then fell slowly. The amount of prometryn residue in the 1.0, 10.0 and
200.0 μg/L exposure groups was reduced to below 10.0 μg/kg after 2, 24 and 768 h, respectively. Moreover, the 1.0 μg/L exposure
group reached an undetectable level after 96 h, whereas the two other groups were still detectable after 45 days. This research
suggested that Ruditapes philippinarum can accumulate prometryn rapidly, but its complete elimination will take a long time.

The purpose of this study was to investigate the preventive effects of crude polyphenols from Insect tea (CPIT) on
hepatic damage induced by acetaminophen in ICR mice. CPIT could increase body weight and reduce liver weight and liver
index after induction of liver injury in mice. Serum levels of alanine aminotransferase, aspartate aminotransferase, lacate
dehydrogenase, triglycerides, and blood urea nitrogen were decreased, while total cholesterol and albumin were increased
in mice treated with CPIT as compared with liver injury controls. CPIT also resulted in a reduction in IL (interleukin)-6,
IL-12, TNF (tumor necrosis factor)-α and IFN (interferon)-γ in comparison with control mice. It could increase the mRNA
expression of IκB-α, Mn-SOD, Cu/Zn-SOD, CAT and GSH-Px, and decrease the mRNA expression of NF-κB, iNOS and
COX-2. From the above findings, we can conclude that CPIT has a preventive effect on hepatic injury in vivo.

The use of borates as food additives is banned in China and many other countries due to their potential toxicity.
However, in recent years, illegal addition of borax during food processing has occurred frequently, which has aroused
people’s attention. Because boron naturally occurs as a natural trace element in many plants and animals, it is difficult
to determine the source of detectable boron in foods. This article aims to summarize the progress that has been achieved
in understanding the metabolism and toxicity of boron as well as its maximum allowable intake level for humans and its
distribution in foods in order to provide references for the safety supervision over foods containing boron in China.

Irradiation is a very effective method to control pathogenic microorganisms in food products, especially raw meat,
which is easily spoiled. However, the detrimental effects of irradiation on flavor, color and texture are the major roadblocks
for extending the shelf life and reducing pathogen loads of fresh meat, which can generate a negative impact on consumer
acceptability. In this review, we provide a systematic overview of the recent understanding of the effect of irradiation on
meat color, flavor, nutritional value and texture as well as corresponding quality control strategies aiming to provide a
theoretic guidance for the application of irradiation in meat preservation.

Ultrasound can be divided into low frequency ultrasound and high frequency ultrasound. High frequency
ultrasound, which is different from low frequency ultrasound in terms of cavitation efficiency, can produce a large amount of
free radicals, and it has a good efficiency in degradation and modification and great application potential in the food industry.
However, there are rarely systematic summaries of its application in this area. This article briefly illustrates the mechanism
of action of ultrasound, and reviews the application of high frequency ultrasound in molecular degradation and modification.
High frequency ultrasound can not only degrade macromolecules, but also can modify some of their groups and properties.
Herein we also summarize the mechanism of the degradation and modification of polymer molecules in order to provide a
theoretical basis for the application of high frequency ultrasound for degradation and modification of polymers.

Low-phenylalanine protein is a raw material for the preparation of special diets for phenylketonuria, but there are
still some problems, such as phenylalanine content not up to the standard, the fact that most of the foods are synthetic, and
insufficient safety. Therefore the preparation of low phenylalanine diets has attracted wide attention. This paper summarizes
recent progress in the selection of raw materials (protein), phenylalanine release and adsorption, and the preparation of foods
for special dietary use with emphasis on full release and efficient removal of phenylalanine. We point out some problems
in this research area, such as inadequate specificity of the enzymes used and insufficient specificity of the adsorbents
used. Future research prospects are also proposed. We hope that this review can provide the theoretical foundation for the
development of low-phenylalanine foods for special dietary use.

The application of ultra high pressure (UHP) for preservation and processing of aquatic products has shown a
great potential for improving the physicochemical, microbial and sensory quality of aquatic products. UHP can inactivate
microorganisms and autolytic enzymes, inhibit the formation of putrefactive compounds, maintain the texture of aquatic
products and thus results in higher sensory quality and an extended shelf life when compared to untreated aquatic products.
UHP sterilization has been extended to pressure-induced shucking, pressure-induced gelation and quick freezing/thawing,
which represent potential new directions for future research and development of UHP for preservation and processing of
aquatic products. How to alleviate/utilize the pressure-induced discoloration, cooked appearance and lipid oxidation is an
urgent problem to be solved for the application of UHP for preserving and processing aquatic products.