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Progress in Research on Saltiness Perception and Salty Peptides WANG Shaoyun, HUANG Xincheng, GAO Tingting, CHEN Xu, HUANG Jianlian, CAI Xixi FOOD SCIENCE    2023, 44 (1): 1-13.   DOI: 10.7506/spkx1002-6630-20221103-030 Abstract （1242）   HTML （216）    PDF（pc） （4184KB）（940）       Knowledge map    Save With the improvement of living conditions, people’s eating habits gradually trend to “healthy” development. However, it is difficult to strike a balance between “healthy” and “delicious”. Seasoning is a crucial step during cooking. Saltiness is one of the five basic tastes, and it is produced mainly by adding salt in daily life. Salt plays an important role in human life, but excessive sodium intake can lead to many cardiovascular diseases. Today many health authorities around the world advocate a low-sodium diet. In this context, reducing the amount of salt in foods without affecting their flavor or quality has become a popular research topic. This paper reviews the mechanism of salty taste perception and the current status of salt reduction in foods, with special focuse on salty peptides. The sources, preparation and identification methods, synergistic effect and application prospects of salty peptides are outlined in this paper, so as to provide a basis for the development and application of salty peptides, which will help in advancing the salt reduction campaign. Related Articles | Metrics

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Research progress on structure, function and application of β-1, 3-glucanases null FOOD SCIENCE    0, (): 0-0.   Abstract （713）      PDF（pc） （4235KB）（273）       Knowledge map    Save β-1,3-Glucanase, which has important potential applications in functional oligosaccharide preparation, fruit and vegetable preservation, biopharmaceuticals and plant disease resistance, specifically hydrolyzes β-1,3-glycosidic linkages in β-1,3-glucan, generating a range of oligosaccharides or monosaccharides. The known β-1, 3-glucanases belong to 12 glycoside hydrolases (glycoside hydrolases, GH) families, including GH16, GH17, GH55, GH64, GH81, GH128 and GH132, et al. β-1,3-Glucanases are widely distributed in bacteria, fungi, plants and insects, which exhibit diversified structures and catalytic functions due to differences in sources and sequence evolution. Structural and functional studies of enzymes are the basis for exploring the catalytic mechanism, enzyme properties, and molecular modification. ?Therefore, this paper reviews the domestic and abroad current research progress on structure, function and application of β-1, 3-glucanases, in order to provide references for theoretical research and application development related to β-1,3-glucanases. Reference | Related Articles | Metrics

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Research progress of 4D printing technology in food processing field null FOOD SCIENCE    0, (): 0-0.   Abstract （496）      PDF（pc） （1316KB）（190）       Knowledge map    Save The 3D printing technology can currently only be used to print static structures although there were a great development in materials, printers and processes. As an extension of 3D printing technology, 4D printing technology can change the structure, shape and function of printed materials over time, so as to realize the transformation of printed materials from static structure to dynamic structure. As an emerging digital production technology, 4D printing technology was mainly applied in medical and industrial fields in its early stage. In recent years, 4D printing technology has gradually been found some applications in food field. New foods with higher nutritional value and better sensory quality can be designed and produced through 4D printing. This paper reviews the principle, influencing factors and printing equipment of 4D printing technology, further discusses the latest progress and advantages of 4D printing technology in the field of food, and finally prospects the development prospect of 4D printing food technology. Reference | Related Articles | Metrics

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Absorption and distribution of chitosan oligosaccharide monomers with different polymerization degrees in mice null FOOD SCIENCE    0, (): 0-0.   Abstract （482）      PDF（pc） （2697KB）（312）       Knowledge map    Save Fluorescent probe labeling is easy to operate and the detection sensitivity of fluorescence is 3 ~ 4 orders of magnitude higher than traditional methods such as UV Vis. The absorption and distribution of chitosan oligosaccharide (COS) monomers of different degrees of polymerization (DP) in mice is analyzed with the fluorescent probe labeling. In this study, we analyzed the differences in absorption and distribution of COS monomers with DPs of 2~5 in mice by preparing fluorescein isothiocyanate (FITC) labeled COS monomers and gavaging them to mice. Then we detected fluorescence signal by small animal intravital optical imaging system and fluorescence quantification. The results showed that after 1 h of intragastric administration of fluorescently labeled COS monomers to mice, the fluorescence signal in the mice peaked. COS can be absorbed into the blood and can cross the blood-brain barrier to distribute into the brain tissue. COS mainly distributed to the kidney and liver, secondly to the heart and spleen, and a small amount to the lung and brain. The amount of COS monomers distributed in kidney and liver was positively correlated with the DP, while the peak amount of distribution in serum, heart, spleen, lung, and brain was chitobiose>chitotetraose>chitotriose> chitopentose. To clarify the differences in the absorption and distribution of COS monomers with different DPs has certain guiding significance for the study of the structure-activity relationship of COS functional activity. It is of great significance for the study of the functional activity mechanism of COS and accelerating the development and application of COS in food functional food. Reference | Related Articles | Metrics

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Research Progress on Biological Activity and Delivery System of Resveratrol null FOOD SCIENCE    0, (): 0-0.   Abstract （468）      PDF（pc） （414KB）（250）       Knowledge map    Save Resveratrol is a natural polyphenol active ingredient mainly found in grapes, peanuts, polygonum cuspidatum and other plants. It has a variety of biological activities including antioxidant, antibacterial and anti-inflammatory, anti-cardiovascular disease and anti-tumor, and has been widely studied in the fields of food, medicine and daily chemical products. However, due to its unstable nature and poor water solubility, its application scope is limited. Therefore, it is a key research direction to improve its bioavailability by using transport system. In this paper, the physical and chemical properties and biological activities of resveratrol were summarized, and the transport systems of resveratrol in recent years were reviewed, and the existing problems of the transport systems were put forward, in order to provide reference for the development of the transport systems of resveratrol. Reference | Related Articles | Metrics

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Research progress of RPA, RAA and ERA techniques in rapid detection of foodborne pathogens Yange YANG FOOD SCIENCE    0, (): 0-0.   Abstract （394）      PDF（pc） （610KB）（100）       Knowledge map    Save With the improvement of people’s living standards, food safety has attracted more and more social attention. Among of them, the biological (microorganism) factor is the most important factor that affects the food safety. Isothermal amplification technology is widely used for food safety because it can detect biological ingredients rapidly and accurately without relying on complicated instruments, especially the new techniques of recombinase polymerase amplification (RPA), recombinase aided amplification (RAA) and enzymatic recombinase amplification (ERA). Compared with other isothermal amplification techniques, they have the advantages of mild reaction conditions and simple primer design, as well as with similar principles. Therefore, in this paper, these three technologies were introduced, compared, and reviewed the concepts, principles, and the application in the rapid detection of food pathogens in recent years. The advantages and practical problems of them in food inspection were summarized, and the prospects of future development were put forward. Reference | Related Articles | Metrics

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Separation, identification and the functionality of the components of bovine milk fat globule membrane Cong WANG FOOD SCIENCE    0, (): 0-0.   Abstract （386）      PDF（pc） （897KB）（329）       Knowledge map    Save Milk fat globule membrane (MFGM) is a layer of membrane wrapped on the outer surface of fat globules in milk, and its content in milk is very small. However, due to its good physiological activity and potential food processing application potential, the basic research and applied basic research on it have attracted more and more attention. In this paper, the separation and preparation technology of milk fat globule membrane, the structure, component identification and analysis, physiological activity and application characteristics of milk fat globule membrane were reviewed, in order to provide a certain theoretical support for the application of milk fat globule membrane in food industry, especially in functional food. Reference | Related Articles | Metrics

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Research progress on the formation mechanism and physiological function of D-amino acids in food Jiaoyan Ren FOOD SCIENCE    0, (): 0-0.   Abstract （378）      PDF（pc） （593KB）（56）       Knowledge map    Save Among 20 proteinogenic amino acids, 19 L-amino acids have their corresponding D-enantiomers except glycine. According to conventional theory L-amino acids are the main body involved in life activities, while the existence and physiological activity of D-amino acids in organisms have not been paid attention to. With the development of analytical technologies for chiral amino acids, a large number of D-amino acids and bioactive peptides containing D-amino acids have been found in various organisms, including mammals, plants, microorganisms and humans. D-amino acids possess unique physiological activities, mainly in neural signal transduction, hormone regulation, antibacterial, immune regulation and so on. Daily diet is an important source of D-amino acids for human, and the daily average amount of D-amino acids for human is about 100 mg. D-amino acids in food mainly origin from processing conditions such as fermentation, high temperature and certain pH, and a small amount comes from food raw materials. At present, emerging functional foods with D-amino acids as the main component have begun to appear in the market. D-amino acids hold great potential that deserves to be explored further. It is expected to become important materials for the development of new functional foods in the future. Reference | Related Articles | Metrics

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Structure, physicochemical properties, antioxidant and antimicrobial activities of pectin from the Premna ligustroides Hemsl. leaves prepared by enzymatic processes 莎 刘 Li-Ling DENG Geng ZHONG FOOD SCIENCE    Accepted: 30 January 2023

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Screening of highly efficient fermentation strains for semi-dry douchi and their fermentation performance evaluation Liu Shu-liang Zhiyi Fan 李 婷 Heng LI qisheng zhang Long LI FOOD SCIENCE    Accepted: 06 November 2023

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Effects of direct extrusion modification on the structure and nutritional properties of rice analogues Ke ZHANG WANG Shiguang SONG Yanyan LI Peigang WANG Bing FOOD SCIENCE    0, (): 0-0.   Abstract （365）      PDF（pc） （1368KB）（262）       Knowledge map    Save In order to improve the digestibility of the small intestine segment of rice analogues (RA) and enhance the nutritional value of the product, the influence on the internal structure and nutritional characteristics of RA was studied and analyzed through extruding and modifying directly by adding potato raw materials and modifiers and high-temperature expansion. The results showed that potato starch made the surface layer structure disappear, potato powder and α- amylase showed good resistance to digestion. The chemical modifier mainly affected the structure and physicochemical properties of starch, which are mainly manifested in the increase of apparent viscosity and the decrease of degree of hydrolysis and digestibility, and did not affect the distribution of protein in the RA system. Octenylsuccinic anhydride (OSA) played a promoting role in the initial stage of intestinal digestion. Propylene oxide (HPPO) reduced the particle size and increased the hardness and storage modulus of RA. The crosslinking effect of sodium trimetaphosphate (STMP) increased the particle size and hardness of RA. α- amylase promoted the decomposition of large particles, made proteins evenly distributed on the surface of particles, and inhibited digestion. High temperature expansion promoted starch decomposition in the early stage of intestinal digestion. Digestion results showed that, The combined effect of extrusion modification and high temperature weakened the film-forming ability of potato starch, which effectively inhibit the decomposition of starch and weakened the digestive reaction when it just enters the intestine. Reference | Related Articles | Metrics

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Advance of the effect of β-nicotinamide single nucleotide on physiological function Tao Chen FOOD SCIENCE    0, (): 0-0.   Abstract （349）      PDF（pc） （641KB）（235）       Knowledge map    Save The overweight or obese population in sub-health status and the aging population in China are increasing year by year. The cellular level of nicotinamide adenine dinucleotide (NAD+) decreases dramatically with the process of aging and obesity. NAD+ is the key target of cellular energy metabolism, regulating cell function and delaying senescent process . Therefore, it has become a research highlight to improve physiological function and delay aging by supplementing NAD precursors. β-Nicotinamide mononucleotide (NMN) is an intermediate product of NAD+ metabolism in animals, and it is also the most direct and efficient NAD+ supplement precursor at present. However, NMN has complex effects on different organs in many aspects of physiological function, and the results of animal tests are not consistent with human tests , and the dosage has not been determined. This paper summarizes the recent results of NMN animal and human experiments, aiming to explore the effects, mechanisms, doses and adverse reactions of NMN supplementation on animal and human physiological functions, and provide ideas for future researches and application of NMN. Reference | Related Articles | Metrics

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Research progress and application status of postbiotics Xue-Li LI Yan-Rong GUO Meng-Xuan LAI Hairan Ma FOOD SCIENCE    Accepted: 30 May 2023

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Microbial Production of Single Cell Proteins from Single Carbon Substrates: A Review FU Xiaoying, QIAO Weibo, SHI Shuobo FOOD SCIENCE    2023, 44 (3): 1-11.   DOI: 10.7506/spkx1002-6630-20220827-327 Abstract （338）   HTML （66）    PDF（pc） （3099KB）（230）       Knowledge map    Save With the continuous growth of the world population, the demand for high-protein foods such as meat and dairy products is increasing greatly, which brings great challenges to the supply of food proteins in China. Some microbes can utilize carbon dioxide, methane, methanol and other single carbon compounds to produce high-quality single cell proteins (SCP), which can be applied in the food industry. Establishing a green microbial system for the production of SCP is important to ensure the security of the food protein supply in China. In addition, microbial transformation of single carbon compounds to SCP can reduce carbon emissions, alleviate the greenhouse effect, and achieve sustainable development. In this article, we review the application of microbial SCP in the food industry and recent advances in the microbial production of SCP from single carbon compounds, and we describe the metabolic network mechanisms of microorganisms utilizing natural single carbon compounds and speculate on the prospects for the modification of these microorganisms. Finally, we discuss the future prospects for the use of synthetic biology to modify microorganisms to produce SCP from single carbon substrates. With this review, we hope to provide ideas for the commercial production of microbial SCP. Related Articles | Metrics

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The Preparation & Nutrition of Polysaccharide-Selenium-Nanoparticles and Their Application in Food-related Fields: A Review Ze-Liang ZHONG Bi-Hong Kai-Kai BAI FOOD SCIENCE    0, (): 0-0.   Abstract （311）      PDF（pc） （2192KB）（147）       Knowledge map    Save Selenium nanoparticles (SeNPs) is a kind of elemental selenium particles at nano-size scale, possess great potential in their application in the fields of agriculture, food, medicine and etc, thanks to the unique properties and excellent biological activities of these nanoparticles. Polysaccharides with their excellent bio-compatibility, good stability and various bio-activities, are helpful to the stable preparation and functional decoration of SeNPs, which might improve the physicochemical properties and functional activities of the nano systems. In this paper, the preparation, bio-activities and application of polysaccharide-SeNPs became the focus of attention. Briefly, the methods and technology utilized to synthesize the SeNPs through chemical reduction were summarized and then, the coordination and influence of polysaccharides upon these nanoparticles were analyzed. After that, the antioxidant capacity, immunomodulatory activities and anti-tumor abilities of the polysaccharide-SeNPs were reviewed, while the application of the polysaccharides-nano-system in the food-related fields was introduced. Finally, the opportunities and challenges of the polysaccharide-SeNPs were discussed when the nanoparticles were utilized to improve the food nutrition. The review might provide theoretical basis and research ideas for the research & development of polysaccharide-SeNPs. Reference | Related Articles | Metrics

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Research progress on flavor formation of artificial meat with soy protein Xiu-Qing ZHU Bin-Yang ZHANG Bing-YU SUN FOOD SCIENCE    0, (): 0-0.   Abstract （305）      PDF（pc） （828KB）（181）       Knowledge map    Save Plant based meat products are new bionic food with industry standards just determined in recent years, and tend to replace meat products in taste and flavor, among which plant based meat products with soybean protein as the main raw material are the most popular. Soy protein meat is a plant protein imitation meat product produced by extrusion technology of soy protein, which has similar taste and flavor to meat. Flavor and taste are important factors for whether protein meat can be accepted by consumers, among which flavor mainly determines the delicious degree of plant based meat. This paper first introduced the flavor sources of soy protein meat, then summarized the effects of different processing factors on flavor substances of soy protein meat, and discussed the retention mechanism of flavor substances of soy protein meat, in order to provide a basis for the research and development of soy protein meat flavor. Reference | Related Articles | Metrics

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Study on the mechanism of HSPA6 effect on meat quality changes during post-slaughter maturation of Qinchuan beef 瑞明 LUO RuimingLUO FOOD SCIENCE    0, (): 0-0.   Abstract （299）      PDF（pc） （625KB）（145）       Knowledge map    Save To investigate the effect of differential expression of Heat shock protein family A (Hsp70) member 6 on meat quality in post-slaughter Qinchuan beef, the longissimus dorsi muscle of Qinchuan beef was stored at 4 ℃, and the changes in meat quality were measured at 0, 2, 4, 6 and 8 d. The meat quality of the longissimus dorsi muscle of Qinchuan beef was analyzed based on 4D-Label Free Quantification (4D-LFQ). The expression of HSPA6 and related differential proteins were analyzed based on 4D-LFQ. The results showed that the expression of HSPA6 decreased with increasing storage time, the content of ATP, ADP, AMP and NADH decreased, the Myofibril fragmentation index (MFI) increased, and the shear force and centrifugal loss increased and then decreased; the correlation analysis showed that HSPA6 expression was positively correlated with ATP, NADH and shear force (P< 0.05) and negatively correlated with MFI and centrifugal loss (P< 0.01), indicating that HSPA6 degradation was closely related to energy metabolism and water retention in beef during storage. Proteomics identification changes in the process of storage significantly in 24 kinds of protein related to HSPA 6 expression, through carbohydrate derivatives, purine nucleoside three phosphate binding by cause proteasome mediated ubiquitin-dependent protein catabolism, cell protein decomposition, etc., cause metabolic disorders or metabolic imbalance, but also control protein degradation, apoptosis, muscle structure changes, and reduce the tissue energy level, and through cell structure protein degradation eventually affect qinchuan beef tenderness, MFI and water retention. Reference | Related Articles | Metrics

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Effect of Preharvest Spray of Diethyl Aminoethyl Hexanoate on Postharvest Fruit Quality and Reactive Oxygen Species Metabolism in ‘Kyoho’ Grape YU Peng, MENG Xiangxuan, YU Yihe, YANG Yingjun FOOD SCIENCE    2023, 44 (1): 182-188.   DOI: 10.7506/spkx1002-6630-20220124-241 Abstract （296）   HTML （14）    PDF（pc） （3479KB）（56）       Knowledge map    Save The vigorous metabolism of reactive oxygen species (ROS) in postharvest ‘Kyoho’ grapes shortens the storage period, and reduce the commercial value. In this study, different concentrations (0, 10, 30, 50 and 70 mg/L) of diethyl aminoethyl hexanoate (DA-6) were sprayed on table grapes at veraison to investigate the effects of DA-6 treatment on postharvest fruit quality and ROS metabolism in ‘Kyoho’ grapes. By measuring the physiological indexes related to fruit quality, it was found that DA-6 treatment significantly reduced fruit mass loss, and delayed the decrease in fruit firmness and total soluble solid content, and this effect was most significant at a concentration of 50 mg/L. More importantly, 50 mg/L DA-6 treatment significantly increased the activity of superoxide dismutase, ascorbate peroxidase, catalase, glutathione reductase, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity and total reducing capacity, and suppressed the decrease in reduced ascorbic acid and glutathione contents and the accumulation of superoxide anion radical and malondialdehyde. In conclusion, pre-harvest spray of DA-6 maintained the stability of the ROS scavenging system in postharvest table grapes, kept ROS metabolism in a relatively balanced state, reduced oxidative damage, delayed fruit senescence, and prolonged the shelf life of ‘Kyoho’ grapes. Related Articles | Metrics

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Proteomics-based analysis of the effect of proteasome on quality changes in postmortem Qinchuan beef during storage Li-Jun HU Jinxia Wang Xue-yan CHEN Rui-Ming LUO FOOD SCIENCE    Accepted: 29 August 2023

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Exogenous GABA delays chilling injury of harvested kiwifruit and its relationship with reactive oxygen metabolism null FOOD SCIENCE    0, (): 0-0.   Abstract （283）      PDF（pc） （843KB）（172）       Knowledge map    Save The effects of γ-aminobutyric acid (GABA) treatment on the chilling injury of cold-stored kiwifruit and its relationship with reactive oxygen metabolism were investigated. Postharvest kiwifruit was treated with 2.0 mmol/L GABA solution for 20 min and stored at (4±1) °C and (85±5) % relative humidity. The occurrence of fruit chilling injury was evaluated and the changes in the dynamic balance between the production and removal of reactive oxygen species were analyzed. The results showed that GABA treatment could delay the increases in the chilling injury index, cell membrane permeability and MDA content of cold-stored kiwifruit, inhibit the rate of superoxide anion radical production and the rise of hydrogen peroxide content, and maintain high superoxide dismutase, catalase and ascorbate peroxidase activities; moreover, GABA treatment slowed down the decreases in the contents of ascorbic acid and glutathione by improving the activities of glutathione reductase, monodehydroascorbate reductase and dehydroascorbate reductase, which contributed to better antioxidant level in the fruit. Above findings indicated that exogenous GABA treatment was able to maintain a better redox dynamic balance of cold-stored kiwifruit by inhibiting the accumulation of reactive oxygen species, and increasing the activities of reactive oxygen scavenging enzymatic and non-enzymatic systems. These effects reduced membrane lipid peroxidation and maintained cell membrane integrity of kiwifruit, and enhanced the resistance against low temperature stress, thus delaying the chilling injury. Reference | Related Articles | Metrics