The aim of this study was to explore the mechanism of the effect of acyl transfer taking place during the enzymatic
hydrolysis of phospholipid on the interaction between soybean protein isolate (SPI) and phospholipid hydrolysates as well as
emulsion stability and storage stability by the combined use of nuclear magnetic resonance (NMR) spectroscopy and threedimensional
fluorescence spectroscopy. The results showed that among four samples, i.e., SPI alone and its complexes with
lecithin (Lec) and lecithin hydrolysates at 4 and 8 h of hydrolysis, which were designated as SPI, SPI-Lec, SPI-Lec4h and
SPI-Lec8h, respectively, the SPI-Lec4h sample had the best emulsion stability and storage stability. However, the SPI-Lec8h
sample was not as good, due to the occurrence of acyl transfer that resulted in the transformation of lysophospholipids to
glyceryl-phosphorylcholine to weaken the interaction between SPI and phospholipid hydrolysate. Therefore, the addition
of suitable enzymatic hydrolysates of phospholipid to SPI emulsions will improve the emulsifying properties through the
formation of a stable interfacial film, promoted by the interaction between them.

In order to analyze the formation kinetics of fluorescent advanced glycation end products (AGEs), this work
addressed the effects of bovine serum albumin (BSA) concentration, fructose concentration, temperature, and pH on the
formation of fluorescent AGEs in a simulated processing system consisting of BSA and glucose. Fluorescence intensity was
used to measure the fluorescent AGEs content. The kinetics of substrate depletion was also investigated. The results showed
that the fluorescent AGEs content increased with increasing BSA concentration, fructose concentration, temperature and pH.
After 24 min reaction, fructose and amino acid concentrations decreased by 1.25 × 10-2 and 1.92 × 10-4 mol/L, respectively,
indicating a larger decrease in fructose concentration. The formation of fluorescent AGEs followed zero-order kinetics,
with a maximum rate constant of 31.57 AU/min and an activation energy of 70.58 kJ/mol, and substrate depletion followed
first-order kinetics.

In this research, gas chromatography-mass spectrometry (GC-MS) was used to analyze chloropropanols in
thermo-reaction beef flavorings and the substrates from which they were produced. The effects of different substrates
hydrolyzed vegetable protein (HVP), yeast extract, vitamin B1, beef hydrolysates, cysteine, glutamic acid, prime bovine
bone, glycine, and alanine on the formation of 3-chloro-1,2-propanediol (3-MCPD) were investigated by one–factor-at-atime
approach. Our results showed that among four chloropropanols, 3-MCPD was the major pollutant in the beef flavorings.
Moreover, all the substrates investigated contained a certain amount of 3-MCPD as well. The formation of 3-MCPD was
influenced significantly by all these amino acid sources.

The effect of thermal pretreatments at different temperatures (70, 80, 85, 90, and 100 ℃) on the in vitro
digestibility of soy protein isolate (SPI) was investigated using various protein analytical techniques. The curves of degree
of hydrolysis (DH) showed an upward and then downward trend with pretreatment temperature or time. FTIR and Raman
spectral analysis showed that thermal pretreatments resulted in a higher α-helix content and a lower β-sheet content in
digestion products of SPI compared with the un-pretreated sample, while no significant changes in β-turn or random coil
were observed. The α-helix content rose firstly and then fell, whereas the opposite trend was noted for β-sheet content. The
Raman spectral peaks of tyrosine revealed small and irregular changes, leading to a conclusion that heat-treated tryptophan
residues were more close to “embedding state”.

Osmotic dehydration, hot-air drying and rehydration experiments were sequentially carried out to investigate
the osmotic dehydration, hot-air drying and rehydration characteristics of chili pepper as well as final product quality by
measuring water loss, solid gain, ratio between water loss and solid gain, effective moisture diffusion coefficient, activation
energy, VC retention rate, pungency degree, rehydration rate, recovery rate, and sensory evaluation. The results showed
that with the increase in temperature or salt concentration of the osmotic solution, water loss and solid gain of chili pepper
increased. Hot-air temperature was the main factor that affects the hot-air drying, followed by air velocity. With the increase
in hot-air temperature, the effective moisture diffusion coefficient of chili pepper samples increased and the activation
energy of direct hot-air drying and hot-air drying after osmotic dehydration were (53.25 ± 1.08) and (44.42 ± 0.88) kJ/mol,
respectively at an air velocity of 1.8 m/s. The effective moisture diffusion coefficient, VC retention rate, pungency degree,
rehydration rate and recovery rate of dehydrated and hot-air dried chili pepper processed by osmotic ion followed by hotair
drying were higher than those of the hot-air dried sample, and the rehydration characteristics and quality of the former
sample were better than those of the latter one.

Concerning the problem of quality deterioration caused by fat and salt reduction in meat gels, we investigated the
effect of MgCl2 addition (0 –12 mmol/L) on the water-holding capacity (WHC) and hardness of κ-carrageenan-chicken breast
myosin (m/m, 15:85) gel based on the physiological function of magnesium ion and the applicability of KCG (κ-carrageenan)
as a food additive and compensation for the reduction of fat and salt contents as well as the importance of myosin (M) in the
gelation of meat products, and we also explored the underlying mechanism with respect to the rheological properties, thermal
properties and microstructure of the mixed gel. The results showed that the addition of 6 ?10 mmol/L MgCl2 could decrease
the thermal stability (reduced phase transition temperature, Tpeak1) and gelation ability (reduced G’) of the KCG-M gel by
weakening the molecular interactions such as KCG-M and M-M, and retain water by forming three-dimensional compact gel
networks. These changes could result in improved WHC and reduced gel hardness (P < 0.05). This suggested the possibility
of developing low-salt and juicy meat products for the elderly and other special populations.

A two-dimensional gel electrophoresis (2-DE) system for the separation of myofibrillar proteins from silver carp
was established and optimized in this study. The key factors of isoelectric focusing (IEF) and the pH gradient of immobilized
pH gradient (IPG) strip were selected as the main factors affecting 2-DE in this paper. We loaded 120 μg of protein onto the
17 cm pH 4-7 IPG strip, and the IEF program III was as follows: 50 V for 15 h, three-stage desalting involving 250 V for 2 h,
1 000 V for 2.5 h and 4 000 V for 3 h, 8 000 V for 2 h and 10 000 V for 1.5 h, and 10 000 V for 80 000 V·h and 500 V held
for 10 h. The gel concentration was 12%. The gel was stained with sliver nitrate, scanned and analyzed using PDQuest
software. A high-resolution 2-DE map for myofibrillar proteins from silver carp was obtained finally.

In order to improve the quality and retard the retrogradation of rice starch based foods, the effects of carrageenan,
pectin and gum arabic on pasting, rheological and retrogradation properties of rice starch were studied. The addition of
carrageenan and pectin significantly increased the peak and trough viscosities of rice starch. All the hydrocolloids especially
pectin decreased the final and setback viscosities of rice starch. Dynamic viscoelastic measurements showed that the rice
starch gel studied in this work was a typical weak gel system. The influence of pectin and carrageenan on the storage
modulus G’ and the loss modulus G’’ was greater than that of gum arabic. The obtained steady shear flow curves were fitted
with the power law model. The rice starch and hydrocolloid blends exhibited a typical pseudoplastic flow behavior. DSC
experiments showed that the addition of hydrocolloids increased the stability of rice starch gel under refrigerated conditions.
The long-term retrogradation of rice starch was mostly retarded with the addition of arabic gum. The effects of pectin and
carrageenan may attribute to the intramolecular associations between hydrocolloids and solubilized starches by intertwining
and hydrogen bonding, while arabic gum may weaken the hydrogen bonding network between starch molecules and delay
their associations by its volumetric exclusion effect.

Chinese yam was dried and milled into flour by five different drying methods, hot-air drying, vacuum freeze
drying, spray drying, spray-freeze drying, and microwave vacuum freeze drying. The physical properties and polysaccharide
content of five dried samples were measured, and the variation coefficient weight method was used to determine their
comprehensive scores to find the optimal drying method. Results showed that different drying methods had a significant
effect on all investigated quality parameters (P < 0.05), and solubility, polysaccharide content, drying energy consumption
and moisture adsorption property contributed greatly to the comprehensive score of yam powders, which were 0.227, 0.162,
0.204 and 0.201, respectively. Comprehensive score results indicated that the quality of yam powders obtained by different
drying methods followed the descending order: spray drying > spray-freeze drying = microwave vacuum freeze drying >
vacuum freeze drying > hot-air drying with comprehensive scroes of 0.624, 0.081, 0.046, −0.108 and −0.642, respectively.

Using sodium alginate and chitosan as the wall materials, quercetin microcapsules were prepared by complex
coacervation. The structural characterization, storage stability, in vitro digestion stability and antioxidant activity of quercetin
microcapsules were studied. Quercetin was successfully entrapped in chitosan-alginate complexes as indicated by infrared
spectral (IR) analysis. The porous and loose surface of microcapsules was observed by scanning electron microscopy (SEM).
X-ray diffraction (XRD) analysis showed no change in crystal characteristics of quercetin in microcapsules. Microcapsules
can improve the stability of quercetin under the conditions of light, oxygen, high temperature and high relative humidity.
After simulated gastrointestinal digestion, it had stronger antioxidant activity.

In order to explore the influence of different degrees of polymerization on the absorption properties of inulin,
the oil absorption, moisture absorption and hydration properties of natural inulin and long chain inulin were studied using
a centrifugation method and a static absorption method. The results showed that the absorption quantity of natural inulin
for vegetable oil reached the maximum value of 1.17 g/g at 30 ℃ and for animal fat the maximum absorption of 1.04 g/g
was achieved at 50 ℃. The influence of temperature on the absorption quantity of natural inulin for oils and fats was more
significant than on long-chain inulin. As the temperature increased, the oil absorption quantity of natural inulin decreased
markedly. The moisture absorption capacity of natural inulin was better than that of long chain inulin. The moisture
absorption and solubility of both inulins increased with increasing temperature; however, water retention and swelling degree
showed a trend to increase firstly and then decrease. The temperature corresponding to the maximum value for long-chain
inulin was higher 20–30 ℃ than natural inulin.

The purpose of this study was to explore the effect of homogenization pressure and heat treatment on functional
properties of soybean protein-lecithin emulsion system to further reveal the soybean protein-lecithin interaction at the oilwater
interface and the stability mechanism of the emulsion system. The results showed that compared to native soybean
isolate-lecithin (NSI-Lec) emulsion, functional properties of denatured soybean isolate-lecithin (DSI-Lec) emulsion changed
more obviously as homogenization pressure increased. The emulsibility, emulsion stability and zeta potential value of
NSI-Lec emulsion did not change significantly any more when homogenization pressure reached 80 MPa. But functional
properties of DSI-Lec emulsion were still improved under this condition. Creaming index of DSI-Lec emulsion decreased
when homogenization pressure was higher than 40 MPa, which indicated the emulsion to be stable. NSI-Lec emulsion
showed bimodal particle size distributions, while DSI-Lec emulsion distribution curves showed a slight shift toward smaller
droplet sizes when homogenization pressure was 20 MPa. Unimodal particle size distribution was found when pressure
increased up to 80 MPa. Confocal laser scanning microscopy revealed that DSI-Lec emulsion had a well-distributed pattern
and continuity along with increasing homogenization pressure.

The dielectric properties and ripening properties of Cheddar cheese samples from the same batch with different
ripening times (0, 15, 30, 45, 60, 90, 120, 150 and 180 d) at 9 ℃ were evaluated with respect to total nitrogen (TN), pH
4.6-soluble nitrogen (pH 4.6-SN) and trichloroacetic acid-soluble nitrogen (TCA-SN). The testing frequencies were set
to 500, 915, 1 500, and 2 000 MHz. The obtained data were analyzed statistically to establish the correlation between
dielectric properties and ripening indexes. The results showed that as the ripening time increased, the moisture content of
the cheese samples decreased slightly and the water activity evidently dropped; the pH decreased from day 0 to day 45 and
then increased from day 45 to day 180; the ripening indexes pH 4.6-SN/TN ratio and 12% TCA-SN/TN ratio were increased
persistently throughout the ripening time. At all the testing frequencies investigated, the dielectric constant ε’ exhibited a
decreasing trend over the ripening period of 180 days, and it had a linear correlation with the ripening time and ripening
parameters. With the increase in ripening time and ripening indexes, the dielectric loss factors ε’’ in the frequency range of
500 to 2 000 MHz generally showed a decreasing trend. It had significantly linear correlations with ripening time as well as
ripening indexes at 500 and 915 MHz (P < 0.01). But the linear correlations were not significant at 1 500 and 2 000 MHz.
The loss tangent tanδ did not change significantly during the ripening period at all the testing frequencies. These findings
showed that ε’ and ε’’ changed in the same direction to a similar extent.

In order to understand the effect of different color protection pretreatments on the vacuum freeze-drying
characteristics of burdock (Arctium lappa L.) slices, comparative experiments of vacuum freeze-drying were performed on
burdock samples pretreated by browning inhibitors, blanching and ultrasound-assisted blanching. The results showed that the
ultrasound-assisted blanching group required the shortest time of 12.20 h to dry, which was reduced by 15.86% and 6.87%
compared with the browning inhibitor and the blanching groups, respectively (P < 0.05). The ultrasound-assisted blanching
group had the highest rehydration ratio of 5.52 g/g, indicating an increase of 18.71% and 12.42% in comparison with the
browning inhibitor and the blanching groups, respectively (P < 0.05). The shrinkage rate in the browning inhibitor group
was 0.93, which was slightly higher than that in the two other groups (P < 0.05). The hardness of freeze-dried products in the
browning inhibitor group was 54.32 N, which was 90.53% and 120.73% higher than that of the blanching and the ultrasoundassisted
blanching groups (P < 0.05), respectively. Compared with the fresh sample, color difference ΔE of dried products in
the browning inhibitor group was the smallest, and a gradual increase was observed for the ultrasonic-assisted blanching and
the blanching groups. However, ΔE of rehydrated products in the browning inhibitor group was significantly higher than that
in the other groups (P < 0.05). Scanning electron micrographs (SEM) revealed more significant cell shrinkage or cell shape
curling in dried products from the blanching and the ultrasound-assisted blanching groups compared with the browning
inhibitor group. Low-field nuclear magnetic resonance (LF-NMR) analysis showed that transverse relaxation time (T2) peaks in
the ultrasound-assisted blanching and the blanching groups presented different sizes of rightward shift in contrast to the browning
inhibitor group, suggesting that the residual moisture in dried products had a greater degree of freedom or lower bound activity.

The purpose of this experiment was to study the relationship between the formation of N-nitrosamine and
proteins in repeatedly frozen-thawed pork. Two model reaction systems in vitro were designed. Model system Ⅰ contained
NaNO2 only, while model system Ⅱ contained DEA·HCl and NaNO2. Muscle proteins (Mep), sarcoplasmic proteins (SP)
and myofibrillar proteins (MP) with different degrees of oxidation from pork subjected to different freeze-thaw cycles
(0, 1, 2, 3, 4, 7 and 10 cycles) were added separately to each of the two systems for nitrosation reaction, and the formed
N-nitrosodiethylamine (NDEA), thiobarbituric acid reactive substance (TBARS), carbonyl and sulfhydryl were determined.
The results revealed that the NDEA formation in model system Ⅱ was 20–80 times higher than in model system Ⅰ,
indicating that the substrate DEA·HCl had a significant impact on the formation of NDEA (P < 0.05). After four freezethaw
cycles, a significant increase in carbonyl content and a significant decrease in sulfhydryl content were observed for
Mep, SP and MP (P < 0.05), suggesting the significant oxidization of all these proteins. Among these proteins, SP were
oxidized fastest and to the largest extent to form the most NDEA, followed by Mep, and MP were oxidized to form the least
NDEA. Our results demonstrated that repeated freeze-thaw cycles could induce protein oxidization and consequent NDEA
formation. Therefore, temperature fluctuation should be controlled during frozen storage of meat.

This research attempted to investigate the effect of high hydrostatic pressure (HHP) processing on the change
of intracellular soluble proteins in Vibrio parahaemolyticus isolated from aquatic products for the purpose of further
understanding the mechanisms of microorganism inactivation under HHP. Vibrio parahaemolyticus D, isolated from aquatic
products, and V. parahaemolyticus NYD, obtained by subjecting Vibrio parahaemolyticus D to high-pressure acclimatization,
were treated at different pressures (0, 100, 150, 200 and 250 MPa). Then viable cell counts were measured, intracellular
proteins were analyzed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), and the leakage of
cellular contents as well as intracellular soluble proteins and total sulfhydryls were determined. The results showed that the
strains D and NYD were completely inactivated under 250 MPa treatments for 10 min, leaving the leakage of intracellular
substances including nucleic acids and proteins into the culture supernatant reaching the maximum level. Soluble protein and
total sulthydryl contents in intracellular protein extracts from both strains decreased with the pressure increasing. SDS-PAGE
analysis revealed the changes of intracellular proteins of 140–180 kD to be affected most by high pressure processing for
the two strains. These data suggest that the inactivation of V. parahaemolyticus by high pressure treatment is associated with
intracellular protein denaturation and the leakage of intracellular substances.

Field experiments were carried out to investigate the effects of exogenous selenium (0.0, 1.0 and 2.5 mg/L) on
the growth, selenium speciation and selenium uptake of Brassica juncea var. tumida Tsen et Lee. The results showed that
foliar spraying of selenium (1.0 mg/L) increased the growth of Brassica tumida Tsen et Lee but its effect was not significant
(P > 0.05). Foliar spraying of selenium (Se) reduced the nitrate content of Brassica juncea var. tumida Tsen et Lee, while it
increased free amino acids, VC and reducing sugar by 40.41%, 13.36% and 46.73% compared with the control, respectively.
Foliar selenium application increased the concentrations of total and organic Se by 46.1%–193.9% and 74.0%–271.5%
compared with the control, respectively, and this effect was concentration dependent. The transformation rate of organic
selenium in Brassica juncea var. tumida Tsen et Lee applied with 1.0 and 2.5 mg/L Se significantly increased by 19.33% and
23.57% compared with the control, respectively. Organic selenium was the dominant selenium species in Brassica juncea
var. tumida Tsen et Lee. The contents of total and organic selenium in Brassica juncea var. tumida Tsen et Lee revealed a
positive correlation with the exogenous selenium concentration (P < 0.01).

This study was designed to explore the effect of controlled freezing-point storage (CFPS) on the quality of
Sinonovacula constricta. The structure and dynamics of the microbial community in Sinonovacula constricta during CFPS
was investigated by Illumina high-throughput sequencing technology. The growth kinetics of specific spoilage bacteria
(Pseudomonas spp.) was modeled and validated at different temperatures. The results showed that the initial bacterial flora
in fresh Sinonovacula constricta was composed of Arcobacter spp. (16.2%), Bacteroidales (8.4%) and Psychrilyobacter
spp. (7.2%). At the end of the survival period, Pseudomonas spp. became the specific spoilage bacteria, which accounted for
26.2% of the total bacterial population, followed by Vibrionaceae, Psychromonas spp., Arcobacter spp. and Psychrilyobacter
spp., with proportions of 17.8%, 14.4%, 13.0% and 11.8%, respectively. The growth dynamics of Pseudomonas spp. at
low temperatures (−1.5?15.0 ℃) could be described by the modified Gompertz model. The determination coefficient (R2)
of the model exceeded 0.98 and both the bias factor and accuracy factor were within a statistically acceptable range. The
square-root model for temperature dependence of the specific growth rate and lag-phase duration showed good linearity with
determination coefficients (R2) of 0.963 and 0.970, respectively. The Gompertz model established could predict the growth
of Pseudomonas spp. in the range of −1.5?15.0 ℃.

This study attempted to explore the mechanism of the effect of pulsed electric field (PEF) on improving the
activity of antioxidant peptide. The effect of two PEF factors, electric field strength and pulse frequency, on the antioxidant
activity of KWFH, a commercial antioxidant peptide, was investigated by measuring its DPPH radical scavenging capacity.
The results showed that PEF treatment at a pulse frequency of 2 400 Hz and an electric field strength of 10 kV/cm resulted in
a 13.92% increase in the antioxidant activity of KWFH (P < 0.05). Fourier transform infrared spectroscopy (FTIR), nuclear
magnetic resonance (NMR), zeta potential and circular dichroism spectroscopy (CD) were used to analyze the structure
of the PEF-treated peptide. The FTIR analysis indicated that the absorption peak intensity of C＝O and aromatic ring in
the sample was enhanced. The 1H-NMR results led to a speculation that functional groups changes resulted in changes in
proton absorption intensity. At the same time, the Zeta potential value of the PEF-treated sample was increased by 8.70 mV
(P < 0.05). It was further speculated that after PEF treatment, the structure of the antioxidant peptide KWFH became
unordered, resulting in exposure of functional groups and an increase of absorption peak intensity, and eventually changes
in peptide activity. Moreover, PEF treatment had no effect on the transformation of the secondary structure. This study can
provide a theoretical basis for improving the activity of antioxidant peptides by PEF treatment, and for further exploring the
underlying mechanism.

To make a comparison of different hydrophobic chromatography columns for separating major royal
jelly protein 1 (MRJP 1), and choose a suitable one to separate MRJP 1 oligomer and MRJP 1 monomer. Methods: Totally 12
kinds of hydrophobic chromatography columns were applied to separate crude royal jelly protein, then the MRJP 1 oligomer
and MRJP 1 monomer fractions were verified by native gel electrophoresis. Results: MRJP 1 was completely isolated by
hydrophobic interaction chromatography on Hitrap Butyl HP, and an MRJP 1 oligomer fraction and an MRJP 1 monomer
fraction were obtained. Conclusion: Hydrophobic chromatographic column provides an effective approach to separate
MRJP 1 from royal jelly.

Composite films were prepared from soy protein isolate (SPI) and gelatin by cross-linking with aqueous
glutaraldehyde and saturated glutaraldehyde vapor, respectively. This work comparatively analyzed the effect of different
cross-linking methods on the microstructure, degradability and mechanical properties of films by evaluating the mechanical
properties and degradability of the two composite films. The results showed that during a three-month period of storage, the
tensile strength stability of the composite films processed with aqueous glutaraldehyde and saturated glutaraldehyde vapor
was increased by 20.58% and 38.51%, extensibility stability by 31.71% and 54.49%, water vapor permeability coefficient
stability by 31.74% and 52.19%, and oxygen permeability stability by 0.24% and 18.01%, respectively. The degradation
rates of three different SPI-based composite films were in the decreasing order of native SPI-based composite film > aqueous
glutaraldehyde cross-linking modified SPI film > saturated glutaraldehyde vapor cross-linking modified SPI film. In addition,
the surface and tensile fracture cross-section of the third film were dense and smooth, forming a dense three-dimensional
network structure. Therefore, saturated glutaraldehyde vapor cross-linking was a better method to modify SPI-gelatin
composite film than aqueous glutaraldehyde cross-linking in terms of mechanical property stability and microstructure.

Peony seed oil from the ‘Fengdan’ cultivar was extracted by supercritical CO2 extraction, cold pressing,
and organic solvent extraction, respectively, in order to explore the effect of different extraction methods on oil yield,
physicochemical properties, fatty acid composition and antioxidant capacity in vitro. The results showed that organic
solvent extraction produced the highest oil yield (28.61%), supercritical CO2 extraction was in the middle (28.17%), and
the lowest oil yield (19.14%) was obtained by cold pressing. There were no significant variations in saponification value,
refractive index or relative density among the three extracted oils, while considerable variations in acid value, peroxide
value, iodine value, moisture and volatiles, and color were observed. Moreover, these oil samples had nearly identical
fatty acid composition and content as measured by gas chromatography-mass spectrometry (GC-MS). In addition, their
antioxidant activities in vitro were significantly different and followed the decreasing order of organic solvent extraction >
cold pressing > supercritical CO2 extraction in terms of DPPH (1,1-diphenyl-2-picrylhydrazyl) radical-scavenging rate and
EC50 (concentration for 50% of maximal effect). In conclusion, each method has both advantages and disadvantages for the
extraction of peony seed oil. Cold pressing is advantageous with respect to lower cost, easier operation, simpler process, and
higher safety over the two other methods and therefore it is more suitable for the extraction of peony seed oil.

In order to explore lipid metabolism during peanut germination, the peanut cultivar ‘Huayu 30’ was germinated
in darkness at a constant temperature of 30 ℃ for 72 h, and sampled after every 12 h to determine the changes in crude fat
content, fatty acid composition, lipase, lipoxygenase (LOX), peroxide value (POV) and carbonyl group value (CGV) and
peroxidase (POD) activity. The results showed that the main fatty acids in peanut seed included palmitic acid, stearic acid,
oleic acid, linoleic acid, arachidic acid, arachidonic acid, erucic acid and lignoceric acid. Compared with non-germinated
peanut seed, the crude fat content of peanut seed was significantly decreased during germination (P < 0.05). Saturated
fatty acid content was reduced significantly after 36 h germination (P < 0.05). Palmitic acid content fell at the beginning of
germination and then kept constant, while lignoceric acid content rose significantly (P < 0.05). The content of unsaturated
fatty acid dropped at the beginning of germination and then rebounded gradually (P < 0.05). The contents of oleic acid
and arachidic acid ascended significantly (P < 0.05), whereas linoleic acid descended significantly (P < 0.05). The lipase
activity first increased significantly and then decreased. LOX activity reached the maximum level after 36 h germination and
then decreased significantly after germination for another 12 h. Peroxidase activity reached the maximum level after 48 h
germination and then did not change significantly. Peroxide value and carbonyl group value first increased significantly and
then decreased. Linoleic acid was positively correlated with either palmitic acid or stearic acid, and negatively correlated
with oleic acid, docosanoic acid or lignoceric acid. Oleic acid was positively correlated with either arachidonic acid or
lignoceric acid, and negatively correlated with palmitic acid, stearic acid, linoleic acid or arachidonic acid. Crude fat was
negatively correlated with lipase, POV, CGV or POD. Lipase activity was positively correlated with POV, CGV or POD.

The rheological properties of locust bean gum/xanthan gum mixed systems were investigated in this paper.
Moreover, the Cross model was used to analyze their flow behavior. The results showed that locust bean gum/xanthan gum
mixed systems had synergistic effect. The system with a ratio of locust bean gum to xanthan gum 4:6 (V/V) had the highest
viscosity and largest hysteresis loop area in thixotropic test as well as the maximum storage modulus in viscoelastic test, which
suggested that the best locust bean gum/xanthan gum ratio was 4:6 in mixed systems. The optimum processing temperature that
provided maximum viscosity was 80 ℃ for the mixed system. The viscosity was almost stable when pH was between 6.0 and 10.0.

In order to improve the quality of frozen fish noodles, the effect of trehalose on the texture changes of frozen
fish noodles during freeze-thaw cycles was investigated. Meanwhile, the mechanism of action of trehalose for improving
the stability of frozen fish noodles was explored by monitoring moisture migration and distribution with low field nuclear
magnetic resonance (LF-NMR). Texture analysis showed that breaking force (BF) of fish noodles increased from 110.7 g
to 133.9 g by adding 2% trehalose (m/m). After four freeze-thaw cycles, BF decreased by 35.0 g and 21.1 g for fish noodles
without and with 2% trehalose added, respectively, reaching similar values. The LF-NMR results showed that trehalose
could adjust the water status in noodles, increasing the content of binding water and decreasing the content of free water.
Also it was indicated that trehalose could effectively inhibit water migration from the surface to the core of the noodles,
thereby being beneficial to preserve their chewiness. In conclusion, trehalose can improve the freeze-thaw quality of frozen
fish noodles and the best effect can be obtained upon addition of 2% trehalose.

The effects of lyophilized powder and water-soluble extract from spicy vegetables including green Chinese onion,
ginger, garlic and onion on the formation of N-nitrosodimethylamine (NDMA) were addressed under simulated conditions
in vitro and in nitrite reaction system. The results indicated that different types and amounts of spicy vegetables as well
as different reaction temperatures and times could promote or inhibit on the formation of NDMA. Green Chinese onion
powder, onion powder and ginger powder could significantly promote the formation of NDMA at simulated temperatures
of (4 ± 1) ℃ (for pickling), (25 ± 1) ℃ (room temperature), and (80 ± 1) ℃ (for processing) (P < 0.05), and they were the
most effective at 80 ℃. At the same temperature, the promotion of green onion powder and onion powder on the formation
of NDMA became significantly stronger with reaction time (P < 0.05), while ginger powder had no significant effect on the
formation of NDMA (P > 0.05). At the same temperature and reaction time, the promotion effect of spicy vegetables on the
formation of NDMA was significantly enhanced in a dose-dependent manner (P < 0.05). However, garlic powder and ginger
water-soluble extract exhibited an inhibition effect on the formation of NDMA at 4 or 25 ℃, and the latter (10%) was weaker
than the former. Garlic powder appeared to promote the formation of NDMA at 80 ℃. In conclusion, all four kinds of spicy
vegetables had no significant inhibitory effect on the formation of NDMA under simulated conditions.

Objective: To explore the physicochemical properties of fresh and dried galanga (Alpinia officinarum Hance)
slices, and to further establish a drying method for the maximum retention of bioactives. Methods: The contents of total
phenols and flavonoids in galanga slices were determined by a spectrophotometer, galangin was quantitated by high
performance liquid chromatography, the volatile components were measured by gas chromatography, and the color was
evaluated by a colorimeter. Results: The abilities of different drying methods to retain total phenols, total flavonoids
and galangin were in the decreasing order of freeze drying > vacuum drying > hot air drying > microwave drying > sun
drying > shade drying. The contents of total phenols, total flavonoids and galangin in freeze-dried samples were (20.95 ± 0.13),
(12.19 ± 0.01), and (11.45 ± 0.03) mg/g, respectively. In terms of peak area, volatile components were lower in the
shade-dried and sun-dried samples. On the other hand, the four other drying methods differed little from each other. The
microwave-dried galanga had the deepest color with a* value of 13.92, followed by hot air drying, and the color of freezedried
was the lightest. Conclusion: Freeze drying can be used to produce high-quality products without concern about cost.
Sun drying is available for environmental protection and energy saving. The traditional hot air drying is recommended for
routine industrial production.

Maillard reaction products (MRPs)were prepared from whey protein isolate (WPI) and its hydrolysate (WPH)
with galactose (Ga), respectively. Changes in the degree of browning, degree of glycation and fluorescence spectrum of
MRPs were investigated during reaction periods. The antioxidant activity of MRPs was evaluated by comparing with that of
WPI and WPH. The results showed that the degree of browning (DB), degree of glycation (DG), and antioxidant capacity of
MRPs from WPI and WPH reached the maximum values at 4 h of reaction. The maximum DB and DG values of MRPs from
WPI and WPH with Ga were 1.114, 18.431%, and 1.413, 28.273%, respectively, and the reducing power, 2,2’-azinobis-
(3-ethylbenzthiazoline-6-sulphonate) (ABTS+) radical scavenging percentages and 1,1-diphenyl-2-picrylhydrazyl (DPPH)
radical scavenging percentages of both MRPs were 0.605, 46.29%, 61.77%, and 0.923, 69.81%, 78.43%, respectively, which
were significantly higher than those of the controls (P < 0.05). Meanwhile, the intrinsic fluorescence spectra indicated that
the structure of WPI and WPH became loose after Maillard reaction.

Purpose: To evaluate the effect of temperature, pH, enzyme dose, and cooling and drying conditions on the
formation of slowly digestible starch (SDS) from gelatinized native corn starch by pullulanase debranching treatment.
Methods: Pullulanase debranching for 8 h at 57.5 ℃ and pH 4.9 with an enzyme dose of 60 U/g, enzyme inactivation by
boiling for 30 min, cooling at 4 ℃ and drying at 60 ℃ gave a product containing 31.09% SDS. The X-ray diffraction patterns
of native starch, debranched starch, and debranched starch not containing readily digestible starch (RDS) indicated that the crystal
structure of native starch changed from type A to B after debranching treatment. Conclusion: The enhanced production of SDS by
pullulanase debranching may be due to the formation of a new crystal structure. SDS content is closely connected with the quantity
and quality of crystal structures. The proposed conditions have a great potential in the industrial production of SDS.

The effect of ingredients on the characteristics of melted processed Mozzarella cheese were studied by comparing
with natural Mozzarella cheese with respect to meltability, free oil release, stretchability, browning property, sensory
properties and microstructure. The results showed that the processed Mozzarella cheese made by mixing Cheddar cheese
ripened for three months and Mozzarella cheese (ripened for two weeks) at a ratio of 1:1 (m/m), together with salad oil and
cream at a ratio of 1:4 (m/m), had a unique texture and flavor. The addition of 1.3% emulsifying salts and 2.0% citric acid
provided the processed cheese with suitable emulsifying property, reasonable pH and the best processing properties.

Objective: To investigate the effect of dietary supplementation of composite buffer on the milk quality
and health status of lactating goats fed a high concentrate diet. Methods: Eight mid-lactating Saanen dairy goats with
similar body weights were randomly divided into high concentrate diet group (HG, concentr ate:forage ratio = 60:40)
and buffering agent group (BG, fed high concentrate diet added with). The experiment lasted for 20 weeks. The milk
production and milk composition were measured weekly during the period, and on week 19, rumen fluid and blood
samples were collected for the measurement of rumen fluid pH and lipopolysaccharide (lipopolysaccharides, LPS) content
as well as blood biochemical indices. Results: The average daily milk yield, and protein, fat and lactose percentages of
dairy goats from the BG were higher than those of the HG, especially milk fat percentage (P < 0.05). The rumen fluid
pH of dairy goats in the HG was persistently lower than that of the BG and the occurrence of subacute ruminal acidosis
was found in the former. Additionally, the LPS content of the rumen fluid of dairy goats in the HG was significantly
higher than that in the BG (P < 0.01). Biochemical analysis showed that the activities of alkaline phosphatase and alanine
aminotransferase and aspartate transaminase in the blood of HG goats were significantly higher than those in BG goats
(P < 0.05). Conclusion: Dietary supplementation of composite buffer could improve the milk quality and yield of lactating
goats fed a high concentrate diet. The mechanism involved may be due to decreased rumen fluid pH, reduced production of
abnormal metabolites and consequent improved health status in response to dietary composite buffer.

This study was conducted to ascertain the effect of maternal dietary lutein on immune function in newborn
mice. For this purpose, we measured changes in body weight in pregnant mice within 14 days before delivery, their daily
feed intake between 14 days before and after delivery and body weight in their offsprings within 14 days after birth, and
the concentrations of IgA and IgG in serum, stomach contents and feces of 7-day-old and 14-day-old neonates. The results
showed that there were no significant differences in maternal body weight and daily feed intake and body weight in neonates
within 6 days after birth between the experimental and control groups (P > 0.05). But body weight in neonates from the
experiment group between 7 and 14 days after birth was significantly higher than that in the control group (P < 0.05). In
contrast to the control group, IgG concentration in serum and stomach contents of 7-day-old and 14-day-old neonates in
the experiment group increased markedly (P < 0.05 or P < 0.01). There was no significant difference in IgG concentration
in feces (P > 0.05). IgA concentration in stomach contents of 7-day-old and 14-day-old neonates in the experiment group
was significantly higher than that in the control group (P < 0.01). While IgA concentrations in serum and feces showed an
increasing trend, there was no significant difference between the experimental and control group (P > 0.05). These findings
lead to the conclusion that maternal lutein supplementation can enhance immune function in newborn mice.

In order to evaluate the effects of chronic exposure to genetically modified (GM) maize expressing Bacillus
thuringiensis (Bt) toxins on immunity in rats, flow cytometry and liquid chip method were applied to detect immune cell
phenotypes in the peripheral blood and spleen and the expression levels of related cytokines in the serum of parental rats
and newly weaning offsprings. Feeds with non-transgenic maize or commercial maize were used as control in this study. As
compared to the control maize, Bt maize did not induced any alteration in the percentage of T and B cells and CD4+, CD8+,
TCR αβ+, and TCR γδ+ subpopulations either in blood and spleen of parental rats or in the spleen of weaning offspring.
No significant difference in the expression levels of cytokines (IL-4, IL-5, IL-6, IL-10, IL-12p70, IL-13, IFN-γ, TNF-α,
MCP-1β, and MIP-1α) in the serum of parental rats was observed between the Bt and parental control maize groups (P > 0.05).
However, the percentage of peripheral B cells was raised significantly, while the expression levels of MIP-1α, MCP-1β and
IL-5 were significantly decreased in the peripheral blood of weaning offspring (P < 0.05). These results suggest long-term
consumption of genetically modified maize does not affect the immune system of parental rats, but may exert some influence
on cellular and humoral immunity in weaning offspring.

Objective: To explore the inhibitory effect and underlying molecular mechanism of caffeic acid phenethyl
ester (CAPE), a major component of propolis, on the hepatocyte growth factor (HGF)-induced migration and invasion of
human hepatocarcinoma (HepG2) cell lines. Methods: The experimental cells were divided into control (HGF = 0 ng/mL;
CAPE = 0 μmol/L), induction group (HGF = 20 ng/mL; CAPE = 0 μmol/L), and medication groups (HGF = 20 ng/mL;
CAPE = 2.5, 5.0, 7.5, or 10.0 μmol/L). The cell adhesion rate was determined, simulated cell invasion and migration were
evaluated by Transwell chambers and cell migration rate was measured by wound healing assay. The expression levels
of ELMO1, MAP4K4 and FNDC3B were detected by Western blot assay. Results: Compared with the control group, the
induction group showed that HGF can significantly promote cell adhesion and migration, and CAPE can significantly inhibit
the HGF-induced adhesion and migration of HepG2 cells (P < 0.05). The results of Transwell chamber experiments showed
that CAPE could inhibit the HGF-induced invasion and migration of HepG2 cells. Western blot results showed that the
expression of ELMO1 and MAP4K4 in the induction group was significantly up-regulated when compared with the control
group, while a significant down-regulation was observed for the expression of ELMO1 and MAP4K4 in the medication
group when compared with the induction group (P < 0.05). The FNDC3B expression in the induction group was significantly
decreased compared with the control group (P < 0.05), while the medication group was higher but not significantly than the
induction group (P > 0.05). Conclusion: CAPE can inhibit the HGF-induced adhesion, invasion and migration of HepG2
cells. CAPE inhabits HepG2 cells invasion and migration by up-regulating the expression of FNDC3B protein and downregulating
the expression of ELMO1 and MAP4KE protein.

Objective: To study the effect of blueberry anthocyanins on liver antioxidant function and ultrastructure in
experimental diabetic rats. Methods: Forty experimental diabetic rats were randomly divided into 4 groups: diabetic mellitus
(DM), DM + L, DM + M and DM + H groups, and 20 normal rats were divided into 2 groups: normal control (NC) and NC +
H groups. The rats from the DM + L, DM + M and DM + H groups were subjected to gavage once a day for 4 weeks with
blueberry anthocyanins at 0.24, 0.48 and 0.96 mg/(g·d), respectively, those from the DM and NC groups received the
same volume of distilled water, and those from the NC + H group were given 0.96 mg/(g·d) of blueberry anthocyanins.
After 4 weeks, fasting blood glucose, and liver malonaldehyde (MDA) content, hydroxyl and superoxide anion radical
scavenging capacity, glutathion peroxidase (GSH-Px) activity and total antioxidant capacity (T-AOC) in the rats were
detected. Transmission electron microscope (TEM) was used to detect liver ultrastructure. Results: Blueberry anthocyanins
treatment could lower fasting blood glucose level and liver MDA content in experimental diabetic rats significantly
(P < 0.05), and increase liver anti-hydroxyl radical capacity, anti-superoxide anion radical capacity, GSH-Px activity and
T-AOC significantly (P < 0.05), while maintaining the integrity of liver cells. The best effect was observed at the high dose.
Conclusion: Blueberry anthocyanins could enhance liver antioxidant activity and protect the ultrastructure of liver cells.

The effect of mixed probiotic cultures on the intestinal microbiota of male Kunming mice was analyzed by
high-throughput sequencing in this investigation. An animal model of intestinal microflora imbalance was established
by intragastric administration of sodium penicillin to 40 mice, and these animals were randomly divided into natural
recovery group and three groups orally treated with mixed probiotic cultures at low, medium and high doses. Besides, a
blank group consisting of 10 normal mice was set up for control. After 14-d administration, feces were collected and the
intestinal microbiota were detected by high-throughput sequencing. The results showed that the high dose group had the
highest diversity of intestinal microbiota (ACE-index = 22 101.63; Chao1-index = 13 791.40) and the intestinal microbiota
in the natural recovery group exhibited the lowest species diversity. In addition, the results showed that the proportions of
beneficial and pathogenic bacteria in the mouse intestine differed significantly among the five groups; the proportions of
beneficial bacteria were higher in the three treatment groups than in the natural recovery group, and the highest proportion
of pathogenic bacteria (56.36%) was observed in the natural recovery group, suggesting that mixed probiotic cultures could
regulate intestinal microbiota imbalance in mice.

The objective of the present study was to evaluate the protective effect of chitosan oligosaccharides
(COS) against cognitive deficits and oxidative damage induced by bilateral intrahippocampal (IH) injections of aggregated
amyloid-β1-42 (Aβ1–42) and to explore the underlying molecular mechanisms. Methods: Morris water maze test was performed
to observe the effect of COS on learning and memory in Alzheimer’s disease rats. At the same time, serum super oxide
dismutase (SOD) and glutathione peroxidase (GSH-Px) activities, and protein carbonyl and malondialdehyde (MDA)
contents were measured to evaluate the antioxidant capacity of COS. Results: Compared with the sham operation control
group, Aβ1–42-exposed rats showed remarkable memory impairment in ethological experiments. In contrast, compared with
the model group, the learning and memory functions of the COS-treated patients were improved. Besides, the rats in the
model group showed significantly lower serum activities of SOD and GSH-Px as well as significantly higher MDA and
protein carbonyl contents compared with the sham operation group. After the intervention of COS, the activities of SOD and
GSH-Px significantly were increased, and MDA and protein carbonyl contents were reduced significantly compared with
the model group. Conclusion: COS has potential therapeutic effect on Aβ1-42-induced cognitive impairment via inhibiting
oxidative stress.

In terms of catalase (CAT) activity and malondialdehyde (MDA) and glutathione (GSH) levels, the antioxidative
capacity of pigments from Pu-erh tea was assessed using HepG2 cell models cultured with normal or oleic acid enriched
medium. The results showed that the antioxidative capacity of Pu-erh tea pigments was significant on the oleic acid-induced
HepG2 cell model in a concentration-dependent manner rather than on the normally cultured ones. The extracellular GSH
content and CAT activity in HepG2 cells induced by oleic acid for 24 h with added Pu-erh tea pigments increased from 0.004 4
to 0.010 3 g/L and from 0.136 to 1.174 U/mL, respectively, and MDA content reduced from 15.146 to 7.635 nmol/mg, almost
reaching the normal values. Therefore, the antioxidative mechanism of Pu-erh tea pigments may be due to enhancing reactive
oxygen species (ROS) scavenging enzyme activities, promoting the synthesis of reducing substances and therefore altering
the status of oxidative stress of HepG2 cells.

Objective: To explore the hypolipidemic effect of Auricularia auricular polysaccharides in vitro and in
vivo. Methods: Under simulated human gastric and intestinal pH conditions, the cholate binding capacity and in vitro
hypolipidemic effect of Auricularia auricular polysaccharides extracted with different solvents and their alcohol-precipitated
fractions. To evaluate the hypolipidemic effect of alkali-soluble polysaccharides from Auricularia auricular, the changes in
body weight, serum total cholesterol (TC), total triglyceride (TG), low density lipoprotein cholesterol (LDL-C), high density
total cholesterol (HDL-C) and the activity of lecithin cholesterol acyltransferase (LCAT), which is the key enzyme involved
in HDL-C metabolism, and hepatic lipase (HL) and lipoprotein lipase (LPL) activities in hyperlipidemic rat models induced
by high-fat feeding were detected before and after oral administration of the polysaccharides. Results: Among three different
solvent soluble polysaccharides from Auricularia auricular, the alkali-soluble polysaccharides had the strongest cholate
binding capacity, which was most ascribed to the 70% ethanol-precipitated fraction. In addition, this polysaccharide fraction
could significantly alleviate body weight gain, slow down the increase in serum TC, TG and LDL-C, increase LDL-C
significantly, and block the decrease in LCAT, HL and LPL activities. Conclusion: The 70% ethanol-precipitated fraction of
alkali-soluble polysaccharides from Auricularia auricular had a significant hypolipidemic effect in experimentally induced
hyperlipidemic rats.

The squid viscera were hydrolyzed via autolysis to produce squid viscera autolysates (SVAs). The protein yield,
soluble nitrogen content, free amino acid content and degree of hydrolysis (DH) of SVAs were assayed. Moreover, the total
amino acid composition of SVAs was evaluated to determine their nutritional value. The in vitro antioxidant activity was
also determined. Results showed the protein yield, soluble nitrogen content, free amino acid concentration and degree of
hydrolysis of SVAs were (53.89 ± 1.17)%, (78.47 ± 1.16)%, (0.22 ± 0.03) mg/mL and (14.73 ± 2.02)%, respectively. The
essential amino acid content of SVAs was 37.03%. Furthermore, the content of taste-active amino acids including aspartic
acid, glutamic acid, alanine and glycine was 42.40%. According to the amino acid score pattern recommended by the
FAO/WHO and the amino acid pattern of whole egg proteins, SVAs can be seen as a good source of rich proteins and
reasonable amino acid components. SVAs displayed in vitro strong antioxidant activity with IC50 values for scavenging
1,1-diphenyl-2-picrylhydrazyl (DPPH) free radicals and hydroxyl radicals of 0.24 and 0.74 mg/mL, respectively. In addition,
SVAs showed stronger reducing power compared with the same concentration of L-carnosine.

The protective effect of ferulic acid (FA) on rat lung injury induced by PM2.5 in Beijing was studied in the present
investigation aiming to provide basic information for the prevention and control of health hazard caused by PM2.5. Rats
were treated with PM2.5 at different concentrations (1.5, 6.0, and 24.0 mg/kg) with and without pre-administration of FA.
Histopathological changes of lung tissue were detected by hematoxylin-eosin (HE) staining. Bronchoalveolar lavage fluid
(BALF) was collected to count the number of inflammatory cells and detect the expressions of lactate dehydrogenase (LDH),
alkaline phosphatase (AKP) and acidic phosphatase (ACP). Blood supernatant was used for measuring the levels of methane
dicarboxylic aldehyde (MDA), superoxide dismutase (SOD) and 8-hydroxy-2-deoxyguanosine (8-OHdG). The homogenate
supernatant of lung tissue was collected for detecting the concentrations of immunoglobulin E (IgE), tumor necrosis
factor-alpha (TNF-α), interleukin-4 (IL-4), interleukin-8 (IL-8), nuclear factor-kappa B (NF-κB) and Toll-like receptor-4
(TLR-4). The results showed that PM2.5 exposure caused a dose-dependent pathological change of lung tissue and an
increase in inflammatory cells in BALF. PM2.5 at 6.0 mg/kg caused the greatest damage. FA (38.8 mg/kg) prevented the
increase in the expressions of MDA and 8-OHdG as well as the concentrations of IgE, TNF-α, IL-4 and TLR-4, and the
decrease in SOD activity induced by PM2.5. Therefore, PM2.5 can cause significant oxidative damage and inflammatory
injury to the lung tissue in rats. These damages can be prevented by pre-administration of FA potentially through inhibition
of Toll-like receptor signaling.

Rice bran globulin was prepared from defatted rice bran stored for different periods, and its structure was
investigated as a function of storage time of the starting raw material. The results showed that as the storage time increased,
the lipid in rice bran was gradually hydrolyzed and oxidized, and consequently protein carbonyl and disulfide contents of
rice bran globulin increased, along with a decrease in free sulphydryl content of rice bran globulin, which indicated that the
storage of rice bran could lead to the oxidation of rice bran globulin. As the storage time of rice bran was increased from day
0 to day 10, the intrinsic fluorescence intensity of rice bran globulin significantly declined, accompanied by blue shift of the
maximum emission wavelength. Meanwhile, the surface hydrophobicity gradually decreased, and the proportion and size of
protein aggregates in the molecular weight distribution of rice bran globulin increased, indicating that the storage of rice bran
could lead to the aggregation of rice bran globulin. The analysis of Fourier transform infrared spectroscopy indicated that the
contents of α-helix and β-sheet in rice bran globulin decreased, and the contents of β-turn and random-coil increased after
storage of rice bran. Electrophoresis indicated that protein oxidation could lead to the formation of oxidative aggregates of
rice bran globulin with the involvement of disulfide and a small amount of non-disulfide covalent bonds.

The purpose of this work was to study the quality changes of fresh noodles in terms of color, texture, cooking
quality, water distribution and microbiological parameters during storage at room temperature. Besides, we also determined
the correlation among these quality characteristics. The results indicated that the brightness of fresh noodles declined during
the storage. The hardness, shear stress and tensile strength were lowered finally. In addition, cooking quality of fresh noodles
became worse. Low field nuclear magnetic resonance (LF-NMR) measurements showed that the binding between water
and other components became closer. Meanwhile, free water and signal amplitude were increased significantly (P < 0.05)
and the transformation of weakly bound water into free water was facilitated. Total colony number and total mold count
grew rapidly. A significant correlation existed between the exterior appearance and interior quality of fresh noodles. The
shift of fresh noodle quality occurred after 24 h of storage at room temperature. These findings can lay a foundation for the
preservation of fresh noodles.

In recent years, the application of amphiphilic polymer micelles especially hydrophobically-modified
polysaccharides (amphiphilic polysaccharides) self-aggregated micelles in the field of biology has attracted increasing
scientific interests. Amphiphilic polysaccharides can form a core-shell micellar structure in aqueous system, which can be
used for solubilizing hydrophobic substances, targeted drug delivery, controlling release, improving biological activities
and so on. This paper summarizes recent progress in the synthesis of amphiphilic polysaccharides, and understanding the
properties of self-aggregated micelles such as critical micelle concentration (CMC), size, shape, zeta potential, dispersion
index and load capacity as well as the factors influencing them including substrate concentration, degree of hydrophobicity,
molecular weight, pH, temperature, and other additives. Finally, we conclude with future research directions in this area.

During food processing, transportation and storage, the foodborne pathogens such as Escherichia coli O157:H7,
Vibrio parahaemolyticus, Salmonella, and Staphylococcus aureus may enter the viable but non-culturable (VBNC) state due
to environmental stress. Once entering the VBNC state, foodborne pathogens are easily missed by conventional plate count
techniques, thereby bringing a serious threat to food safety and public health. This paper summarizes the factors that may
cause foodborne pathogens to enter the VBNC state during food processing, and describes the biological characteristics of
foodborne pathogens in the VBNC state with focus on the current detection methods for foodborne pathogens in the VBNC
state, aiming to provide a scientific reference for the prevention and control of foodborne pathogens.

Clustered regularly interspaced short palindromic repeats (CRISPR) have been recently identified in most archaea
and many bacteria. This system can effectively defend against invading foreign nucleic acids derived from bacteriophages
or exogenous plasmids, limiting horizontal gene transfer. Also, the function of participating in the regulation of bacterial
virulence has been found in the CRISPR system of foodborne pathogens. There are differences in the diversity of CRISPR
in foodborne pathogens among different strains, which provides a more reliable foundation for the genetic evolution and
molecular typing of foodborne pathogens. Therefore, the structures and functions of CRISPR in foodborne pathogens
have attracted great attentions. To investigate their mechanisms of action and application prospects, recent advances in the
development of the basic structures and functions of CRISPR in common foodborne pathogens are reviewed in this article.

The omics approaches including genomics, proteomics, transcriptomics and metabolomics have been widely
applied to resolve scientific problems such as discovering the nature of life. This article is intended to review the recent
progress in the application of omics techniques in grape and wine research. Meanwhile, the current existing problems and
future prospects are discussed as well. The application of omics will promote the rapid development of the wine industry.

Recent findings suggest that the gut microbial communities have a close relationship with human health. The
immune system of infants is not fully functional at birth, and the gut microbiota is not stable, rendering them highly
susceptible to infections. It is considered that human milk is the best diet for the newborn, since it contains a wide range of
nutritional and immune components. This review summarizes the impact of the microbiota, nutrients, immune cells and immune
components in human milk on the development of the intestinal microflora and immune system of infants and the relationship
between the gut microbiota and atopic diseases. We expect that this paper will provide scientific evidence for reducing the risk of
infections in infants and preventing diseases, as well as provide insights into how to improve infant formula.

Dioscin has been reported for its good anticancer activity. Dioscin can induce cell apoptosis by regulating reactive
oxygen species, B-cell lymphoma 2 family proteins and cell cycle, modulating signaling pathways and enzymes involved in
them and stimulating cell differentiation through the mitochondrial pathway and the death receptor pathway, and thus exerts an
anticancer effect. This paper reviews the anticancer mechanism of dioscin with respect to reversal of multi-drug resistance, antiinflammatory
effect, expression of matrix metalloproteinases, effect on epidermal growth factor and inhibition of angiogenesis.
Finally, prospects for the future development and application of dioscin as an anticancer agent are discussed.