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Effect of Hyaluronic Acid on Physicochemical and Gel Properties of Surimi from Litopenaeus vannamei YIN Kaiping, LIN Duanquan, CHEN Yulei, ZHANG Lingjing, HE Wenxiong, WENG Ling, CAO Minjie, SUN Lechang FOOD SCIENCE    2024, 45 (12): 78-89.   DOI: 10.7506/spkx1002-6630-20230906-049 Abstract （51）   HTML （8）    PDF（pc） （4833KB）（551）       Knowledge map    Save This study investigated the effects of different concentrations (0.1%, 0.3%, 0.5%, 0.8% and 1.0% by mass relative to shrimp meat) of hyaluronic acid (HA) on the gel and physicochemical properties of surimi made from Litopenaeus vannamei. The results showed that adding a certain amount of HA improved the textural characteristics, gel strength, brightness and whiteness of shrimp surimi gel, promoted the transformation of free and immobilized water into bound water, and increased the water-binding characteristics and water-holding capacity. Rheological analysis showed that addition of a certain amount of HA improved the storage moduli of shrimp surimi, but low concentrations of HA could have adverse effects on the apparent viscosity. Chemical force analysis showed that ionic bonds first decreased and then increased, while hydrogen bonds exhibited the opposite trend with the addition of HA. An appropriate amount of HA could improve hydrophobic interactions but the formation of disulfide bonds from sulfhydryl oxidation was also inhibited by HA. Moreover, HA could interact with shrimp surimi proteins, inhibit the formation of protein polymers, change the conformation of proteins, and promote the transformation of the secondary structure of proteins from α-helix to β-structure and random coil. The microstructure of shrimp surimi gel was improved by adding an appropriate amount of HA, becoming more uniform and denser. Among all samples with different levels of HA, shrimp surimi gel with the addition of 0.8% HA had the highest hardness, gumminess, chewiness, gel strength, storage modulus and the densest microstructure, and its water-holding capacity significantly improved when compared with that of the control group (P < 0.05). However, the textural characteristics, gel strength, water-holding capacity and storage modulus of shrimp surimi gel with 0.1% HA were lower than those of the control group, and the microstructure was looser. Related Articles | Metrics

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Anthocyanins in red wine: The origin, coloration and reaction null FOOD SCIENCE    0, (): 0-0.   Abstract （57）      PDF（pc） （1684KB）（470）       Knowledge map    Save Anthocyanins are important compounds in contributing the color of red wine, which plays a crucial role in the quality of red wine. Anthocyanins are biosynthesized via phenylpropanoid-flavonoid pathway during the growing stage of wine grapes. In red wine, there are equilibria amongst anthocyanin species, and the color of red wine are closely related to the diverse structure and these species of anthocyanin. However, anthocyanins are not stable and would degrade through series of reactions including oxidation. From a winemaking perspective point of view, anthocyanins are extracted from grape skin into the wine solution upon maceration, and their concentration varies during fermentation due to the changes of fermentation condition and the composition of wine. During wine aging, anthocyanins can react with other components to form new anthocyanin derivatives. The evolution of anthocyanin derivatives as well as anthocyanins themselves lead to constant change of red wine color during wine fermentation, aging and storage. Until today, there are few literatures summarizing the origins, coloration reaction of anthocyanins in red wine, as well as their evolution in red wine production. Therefore, this paper systematically reviewed the anthocyanins in red wine regarding the above-mentioned aspects, in order to organize and provide some research and theory basis for the future investigation of coloration and anthocyanin in red wine. Reference | Related Articles | Metrics

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Identification of Polyphenolic Components in Unripe Banana Pulp and Their Inhibitory Effects on α-Amylase and α-Glucosidase WANG Qian, WANG Juan, FU Jinfeng, SHENG Ou FOOD SCIENCE    2024, 45 (7): 61-68.   DOI: 10.7506/spkx1002-6630-20230801-009 Abstract （429）   HTML （80）    PDF（pc） （8380KB）（384）       Knowledge map    Save The composition of phenolics extracted from unripe banana flesh was identified using ultra-high performance liquid chromatography coupled with Q-Exactive Orbitrap mass spectrometry (UPLC-Q-Exactive Orbitrap-MS), and the inhibitory effects of banana polyphenols on α-amylase and α-glucosidase were estimated in vitro. In total, 28 compounds were identified, including 21 polyphenols such as esculetin, hyperoside, and kaempferol-3-O-glucoside, 2 organic acids, 3 ellagitannin metabolites, vanillin and coumarin. In addition, dimethyl ellagic acid and urolithin A were the major chromatographic peaks. Banana polyphenols exhibited excellent inhibitory effects on both α-amylase and α-glucosidase with half maximal inhibitory concentration (IC50) of 0.53 mg/mL and 35.76 µg/mL, respectively. At concentrations of 1.0 mg/mL and 160 µg/mL, the inhibition rates of α-amylase activity and α-glucosidase were (76.25 ± 3.79)% and (92.54 ± 0.69)%, respectively. Therefore, polyphenols may be one of the active ingredients contributing to the anti-hypoglycemic effect of unripe bananas. Related Articles | Metrics

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Effect and Mechanism of Functional Sweetener on Obesity: A Review GAN Liping, ZHAO Yifeng, HONG Tu, ZHOU Yongqi, ZHAO Xin, HUANG Weihao, SHI Liuying, LI Yilei FOOD SCIENCE    2024, 45 (9): 252-260.   DOI: 10.7506/spkx1002-6630-20230310-102 Abstract （165）   HTML （40）    PDF（pc） （2549KB）（356）       Knowledge map    Save Obesity has become a serious threat to human health, with excessive intake of sugar being one of the major causes of obesity. Therefore, replacing high-calorie sugar with low-calorie functional sweeteners or sugar substituents is a popular dietary choice for the prevention and management of obesity. However, the relationship between functional sweeteners and obesity is complex, and no definitive conclusion has been reached. This is because the effect of functional sweeteners is influenced by various factors, including the type and dosage of functional sweetener, as well as individual differences such as gender, health status and gut microbiota composition. In this article, we review the effect of common functional sweeteners on energy metabolism, fat metabolism and the gut microbiota in the body. Furthermore, we summarize the current studies on the effect and mechanism of functional sweeteners on obesity hoping to provide a reference for better selection or application of foods and beverages containing non-nutritional sweeteners in the future. Related Articles | Metrics

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Progress on Research and Application of Postbiotics LIU Hongxia, LI Xueli, WU Xiuying, Feng Xudong, Guo Yanrong, Jiang Yunyun, Lai Mengxuan, Ma Hairan FOOD SCIENCE    2024, 45 (1): 326-333.   DOI: 10.7506/spkx1002-6630-20221229-272 Abstract （304）   HTML （46）    PDF（pc） （2788KB）（351）       Knowledge map    Save Postbiotics are a preparation of inanimate microorganisms and/or their components are beneficial to the health of the host, with multiple advantages such as safety, stability, easy storage and production, and clear chemical structure. This article reviews the major bioactive ingredients, probiotic functions and current application status of postbiotics; elaborates the health benefits of inactivated bacterial cells, bacterial components and bacterial metabolites to the host; summarizes recent progress in understanding the health benefits of postbiotics such as enhancing immunity, regulating gastrointestinal function, alleviating obesity, maintaining oral health, and preventing osteoporosis; outlines commercially available postbiotic products in Japan, the United States, Germany and China; and proposes the challenges and new research directions of postbiotics. Related Articles | Metrics

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Research Progress in Non-thermal Stabilization Techniques for Rice Bran ZHOU Chenguang, ZHOU Yaojie, LI Bin, HU Yuqian, LIU Tianrui, YANG Wenli, SHI Jiyong, ZOU Xiaobo FOOD SCIENCE    2023, 44 (23): 1-12.   DOI: 10.7506/spkx1002-6630-20230612-088 Abstract （338）   HTML （91）    PDF（pc） （6056KB）（346）       Knowledge map    Save Rice bran, a common byproduct during of the rice milling process, is rich in unsaturated fats, proteins, crude fiber, vitamins, and various bioactive components. However, the stability of fresh rice bran is poor, and it is highly susceptible to rancidity and deterioration, largely limiting the comprehensive and efficient utilization of rice bran. In recent years, researchers have conducted extensive studies on non-thermal stabilization techniques for rice bran and have achieved significant results. Based on this, this paper provides an overview of the nutritional composition and rancidity mechanism of rice bran and various non-thermal techniques for its stabilizationologies, aiming to provide references for the vigorous development of rice bran resources and the improvement of rice bran utilization efficiency. Related Articles | Metrics

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Effects of Different Storage Temperatures and Methods for Fresh Tea Leaves on the Quality of Broken Black Tea LIN Dongchun, HU Die, CHEN Wei, XIA Hongling, QIAO Xiaoyan, MIAO Aiqing, MA Chengying FOOD SCIENCE    2024, 45 (9): 212-218.   DOI: 10.7506/spkx1002-6630-20230704-022 Abstract （94）   HTML （18）    PDF（pc） （3493KB）（337）       Knowledge map    Save This study aimed to investigate the effect of different storage temperatures and methods for fresh tea leaves on the sensory quality, aroma components and biochemical components of broken black tea prepared from‘Yinghong 9’ tea leaves stored at 15, 25, 22–28 (room temperature) or 36–37 ℃ using sensory evaluation and headspace solid phase microextraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS). The results showed that storage of fresh tea leaves at 15 ℃ could enhance the fresh and brick taste, sweetness and sweet volatile compound contents of broken black tea, which was more favorable to the formation of the quality of broken black tea. However, storage at 36–37 ℃ of fresh tea leaves could significantly affect the sensory quality and quality components of broken black tea. These results provide a reference for fresh tea leaf management and the quality improvement of black broken tea. Related Articles | Metrics

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Advances in the Delivery Systems for Improving the Processing Stability, Storage Stability and in Vivo Survival Rate of Probiotics ZHU Di, CHEN Shanan, MEI Xiaohong, YUE Qing, CHANG Ruxin, LI Xing, LIU Bin, ZHANG Hualei, HAN Xiaolong, LI Yuan FOOD SCIENCE    2023, 44 (21): 1-13.   DOI: 10.7506/spkx1002-6630-20230609-079 Abstract （436）   HTML （64）    PDF（pc） （3822KB）（337）       Knowledge map    Save Probiotics offer numerous health benefits for human beings. However, it is difficult to achieve the expected beneficial effects of oral probiotics due to the viability loss during processing, storage and digestion. Oral delivery systems are effective ways to improve the processing and storage stability, gastric acid and bile salt tolerance, and intestinal adhesion and colonization ability of probiotics. This review focuses on the state of the art of oral delivery of probiotics, and summarizes the types of probiotics commonly used in probiotic products and their functional characteristics. Specifically, this review analyzes the effects of external environmental factors such as humidity, temperature, pH and oxygen, and internal environments such as the mouth, stomach, and small intestine on the survival rate of probiotics. Furthermore, the characteristics and applications of different oral delivery systems including microcapsule, hydrogel, oleogel, nanocoating, emulsion, and nanofiber are compared. Finally, this review proposes future prospects for cost reduction, intelligent packaging, co-packaging and population experiments of probiotic delivery systems, with the aim of providing technical support for the development of probiotic formulations with high storage stability and high viability suitable for intestinal targeted delivery. Related Articles | Metrics

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Structural Characterization and Antioxidant Activity of Walnut Peptides ZHANG Zijie, TIAN Yiling, XIA Junxia, MA Aijin FOOD SCIENCE    2024, 45 (9): 1-8.   DOI: 10.7506/spkx1002-6630-20230531-284 Abstract （218）   HTML （45）    PDF（pc） （8669KB）（320）       Knowledge map    Save This study prepared and structurally characterized peptides with different molecular masses from walnut meal protein by enzymatic hydrolysis with a mixture of two proteases followed by ultrafiltration, and it also explored the antioxidant activities of walnut peptides and their protective effects on oxidative damage in HepG2 cells. The results showed that the antioxidant activity of walnut protein hydrolysate (WPH) with molecular mass < 1 kDa was the strongest, with half-maximal inhibitory concentration (IC50) of 11.47, 35.67 and 49.72 mg/mL for hydroxyl radical, 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation scavenging capacity, respectively. Moreover, the < 1 kDa walnut peptide fraction could reduce the reactive oxygen species (ROS) content and increase the superoxide dismutase (SOD), catalase (CAT) and glutathione reductase (GSH-Rx) and glutathione peroxidase (GSH-Px) activity in HepG2 cells. The walnut peptide was irregular in shape and had a smooth surface and dense structure with numerous rough patterns and pores. The walnut peptide had a maximum absorption peak at 225 nm wavelength. The most abundant secondary structures of the walnut peptide were random coil (36.5%) and β-sheet (36.6%). These results indicate that the < 1 kDa walnut peptide has a protective effect against oxidative damage in HepG2 cells. Related Articles | Metrics

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Research Progress on the Correlation between Different Dietary Patterns and Hyperuricemia Mediated by Intestinal Flora LU Han, ZHAO Kexin, XUE Yuling, MA Xinying, WANG Shijie FOOD SCIENCE    2024, 45 (9): 330-338.   DOI: 10.7506/spkx1002-6630-20230316-160 Abstract （98）   HTML （19）    PDF（pc） （2439KB）（315）       Knowledge map    Save Hyperuricemia (HUA) is a purine metabolism disorder caused by the imbalance between uric acid production and excretion, which, when severe, can lead to gout and renal function damage. At present, the prevalence of HUA/gout is increasing yearly in China and the HUA/gout patients are becoming younger and younger. Recent studies have shown that the intestinal flora of patients with HUA/gout is imbalanced when compared with that of healthy people, and different dietary patterns can affect the level of uric acid by adjusting the intestinal flora. This paper elaborates on the characteristics of the intestinal flora in patients with HUA/gout and the effect of the intestinal flora on uric acid metabolism, which will lay a theoretical foundation for the prevention, early diagnosis and auxiliary treatment of HUA/gout. This paper also summarizes recent progress in understanding the impact of different dietary patterns on uric acid levels in order to guide patients to effectively prevent and delay the occurrence of HUA/gout by adjusting their dietary patterns. Related Articles | Metrics

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Research Progress on the molecular mechanism of the Utilization of Human Milk Oligosaccharides in Bifidobacterium longum subsp. infantis and Its probiotic effect CHEN Yuhan, LI Qiaohui, LI Yan, SU Qian, GUO Huanxin, DUAN Bofan, MENG Xiangchen FOOD SCIENCE    2024, 45 (9): 243-251.   DOI: 10.7506/spkx1002-6630-20230521-198 Abstract （132）   HTML （15）    PDF（pc） （2230KB）（313）       Knowledge map    Save Human milk is the most important source of nutrition in early infancy, which can meet all the nutritional needs in the first 6 months after birth. It contains many bioactive substances that can regulate the intestinal flora, promote the development of the immune system, and enhance the intestinal barrier. Human milk oligosaccharides (HMOs) are one of the active substances in human milk. They cannot be directly digested and absorbed by infants, but can be used as a prebiotic to stimulate the establishment and evolution of the gut microbiota. Bifidobacterium longum subsp. infantis is a dominant microorganism in the gut of breastfed infants, which has almost all gene clusters required for metabolizing the major HMOs, and its interaction with HMOs plays a key role in the early intestinal health of infants. This review summarizes the composition and structure of HMOs, describes the utilization of HMOs by B. longum subsp. infantis and summarizes the beneficial effects B. longum subsp. infantis exerts in infants by metabolizing HMOs, which will lay the foundation for exploring the interaction mechanism between HMOs and the gut microbiota, as well as its role in infant intestinal development and maturation. Related Articles | Metrics

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Research Progress on Caproic Acid-producing Bacteria in Chinese Strong-flavor Baijiu Fermentation Ecosystem ZHANG Huimin, XING Xinhui, WANG Yue, CUI Lei, WANG Xiuben, CHANG Qiang, SUN Wei, XI Xianhui, XUE Zhenglian FOOD SCIENCE    2024, 45 (9): 314-321.   DOI: 10.7506/spkx1002-6630-20230620-162 Abstract （114）   HTML （23）    PDF（pc） （2851KB）（311）       Knowledge map    Save In the Chinese strong-flavor baijiu (CSFB) fermentation ecosystem, the caproic acid-anabolism of caproic acid-producing bacteria (CPBs) is very important for improving the fermentation quality of CSFB. Therefore, it is necessary to thoroughly understand the types of CPBs and their caproic acid-anabolism characteristics. This minireview introduces readers to the diversity, phylogenetic relationship, physiological and metabolic characteristics, and caproic acid synthesis mechanism of CPBs isolated from the CSFB fermentation ecosystem as well as their synergistic metabolic relationships with other CPBs or non-CPBs. This paper provides a reference for understanding the in-situ caproic acid-anabolism pattern of CPBs from the CSFB fermentation ecosystem, and further provides a theoretical basis for the future targeted application of CPBs in CSFB fermentation and for CPBs culture engineering for the synthesis of high value-added caproic acid. Related Articles | Metrics

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Determination of 59 Illegally Added Drugs in Health Foods with Hypoglycemic, Hypolipidemic and Antihypertensive Activity by Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry SHAO Ruiting, DING Xueyan, JIANG Jie FOOD SCIENCE    2024, 45 (9): 232-242.   DOI: 10.7506/spkx1002-6630-20230628-221 Abstract （92）   HTML （19）    PDF（pc） （6026KB）（310）       Knowledge map    Save An analytical method using ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) was established for the detection of 59 illegally added drugs in health foods with hypoglycemic, hypolipidemic and antihypertensive activity. Samples were extracted with methanol, and the extract was purified by the quick, easy, cheap, effective, rugged, and safe (QuEChERS) method and blown to dryness under nitrogen gas. The residue was dissolved in 1 mL of 40% (V/V) methanol aqueous solution. The chromatographic separation was performed using reverse-phase chromatography on an ACQUITY UPLC HSS T3 column through gradient elution using a mobile phase consisting of acetonitrile and 0.1% aqueous formic acid (containing 5 mmol/L ammonium acetate). The mass spectrometer was operated in both the positive and negative ion modes using multi-reaction monitoring (MRM), and quantitative analysis was performed using a matrix-matched external standard method. The results showed that the calibration curves for the 59 illegally added drugs were linear with coefficient of determination (R2) greater than 0.980. Recoveries ranged from 60.2% to 119.5%, and relative standard deviations (RSDs) ranged from 1.2% to 15.0%. This method is characterized by simple pre-treatment, short analysis time, good sensitivity, high accuracy, and low impurity interference, and can be used to the detection of multiple illegal drugs in health foods with hypoglycemic, hypolipidemic and antihypertensive activity. Related Articles | Metrics

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Effect of Salicylic Acid Treatment on Postharvest Yellowing and Nutritional Quality of Broccoli YANG Qingxi, LUO Manli, ZHOU Qian, JI Shujuan FOOD SCIENCE    2024, 45 (9): 181-188.   DOI: 10.7506/spkx1002-6630-20230614-123 Abstract （62）   HTML （8）    PDF（pc） （9061KB）（310）       Knowledge map    Save This study investigated the effect of salicylic acid (SA) treatment on preserving the color and nutritional quality of broccoli during postharvest cold storage. The results demonstrated that SA treatment significantly delayed the yellowing process, increased chlorophyll content, −a*/b* value, quantum yield (Fv/Fm), and fluorescence decline ratio (Rfd) and decreased L* value and yellowing index compared with untreated control. Meanwhile, the losses of glucoraphanin (GRA), glucobrassicin (GBS), sulforaphane (SFN), indole-3-methanol (I3C), and ascorbic acid (AsA) were obviously alleviated in the treated samples, and the accumulation of total phenols and total flavonoids was significantly increased. In addition, the total antioxidant capacity (T-AOC) of the treated samples was improved remarkably and the content of malondialdehyde (MDA) was significantly reduced. Multivariate statistical analysis visualized the distribution of sensory and nutritional variables in both groups of samples, further demonstrating that SA treatment was more effective in preserving GRA and AsA and effectively induced an improvement of the antioxidant capacity. Related Articles | Metrics

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Progress on the molecular mechanism and probiotic effect of B. longum subsp. infantis subspecies using HMOs Yu-Han CHEN Li QiaoHui Li Yan Su Qian Huanxin GUO Bo-Fan DUAN [中]孟祥晨 [英]MENG Xiang-Chen FOOD SCIENCE    0, (): 0-0.   Abstract （32）      PDF（pc） （730KB）（304）       Knowledge map    Save Abstract: Human milk is the most important source of nutrition in early infancy which can meet all the nutritional needs in the first 6 months of birth, and it also contains many bioactive substances that can regulate the intestinal flora, promote the development of the immune system, and enhance the intestinal barrier. Human milk oligosaccharides (HMOs) are one of the active substances in human milk. They cannot be directly digested and absorbed by infants but can be used as a prebiotic to stimulate the establishment and evolution of intestinal flora. The Bifidobacterium longum subsp. infantis is the dominant microorganism in the gut of breastfed infants, which has almost all the gene clusters required for metabolizing the main HMOs, and its interaction with HMOs plays a key role in early infant intestinal health. This review summarizes the composition and structure of HMOs, describes the way B. longum subsp. infantis utilizes HMOs, and summarizes the probiotic effects of B. longum subsp. infantis metabolizing HMOs in infants. Reference | Related Articles | Metrics

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Mechanism by Which Oxidative Phosphorylation Regulates the Color Stability of Tan Sheep Meat during Postmortem Storage WANG Jinxia, WEI Zhibao, CHEN Xueyan, LI Rong, ZHANG Qian, HU Lijun, LUO Ruiming FOOD SCIENCE    2024, 45 (9): 153-162.   DOI: 10.7506/spkx1002-6630-20230425-250 Abstract （49）   HTML （11）    PDF（pc） （8079KB）（301）       Knowledge map    Save In order to clarify the mechanism underlying the regulatory effect of oxidative phosphorylation (OXPHOS) on the color stability of Tan sheep meat during postmortem storage, the M. longissimus dorsi of 6-month-old Tan sheep was stored at 4 ℃ after slaughter and evaluated for the activity of endogenous antioxidant enzymes and the content of reactive oxygen species (ROS) after 0, 4 and 8 days. Proteomics based on isobaric tags for relative and absolute quantitation (iTRAQ) was used to study protein expression in Tan sheep meat at different storage times. The results showed that during 0–8 days of storage, the activity of endogenous antioxidant enzymes showed a decreasing trend (P < 0.05), and the ROS content significantly increased with storage time (P < 0.05). Eight differentially expressed proteins were identified as the core proteins affecting the color stability of Tan sheep meat, namely ATP synthase F1 subunit alpha (ATP5A1), ATP synthase peripheral stalk subunit OSCP (ATP5O), ATP synthase peripheral stalk subunit D (ATP5H), cytochrome c oxidase subunit II (COX2), cytochrome c oxidase subunit 5A (COX5A), succinate dehydrogenase complex iron sulfur subunit B (SDHB), ADP/ATP translocase 1 (SLC25A4), and cytochrome c (CYCS). These proteins affected the color stability of Tan sheep meat mainly through the energy metabolism and redox processes. These results indicated that the loss of the activity of antioxidant enzymes in Tan sheep meat during postmortem storage caused the accumulation of ROS, which led to the destruction of the mitochondrial integrity of muscle cells and aberrant gene expression of complex subunits such as ATP5A1, ATP5O, ATP5H, COX2, COX5A, SDHB, SLC25A4 and CYCS in the oxidative phosphorylation pathway, thus contributing to changes in the structure and function of mitochondrial complexes and blockage of the oxidative phosphorylation process, and ultimately affecting the color stability of Tan sheep meat. Related Articles | Metrics

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Research Progress on Functional Properties of Polysaccharide-Based Food Colloids and Their Application in Food Processing YANG Rong, ZANG Yiyu, WU Peng, SUN Cuixia, FANG Yapeng FOOD SCIENCE    2024, 45 (5): 283-292.   DOI: 10.7506/spkx1002-6630-20230410-083 Abstract （305）   HTML （40）    PDF（pc） （4872KB）（300）       Knowledge map    Save Food colloids refer to the common multicomponent heterogeneous dispersion systems found in foods, which can be divided into protein-based and polysaccharide-based colloids according to their components. Those colloids play an important role in food processing, such as thickening, emulsification, suspension, gelling, adhesion, water retention, stabilization and film formation, and are widely used in many fields such as the food processing industry. This article reviews the basic concept, composition, and classification of food colloids, with an emphasis on the functional properties of common polysaccharide-based colloids (carrageenan, agar, sodium alginate, Arabic gum, guar gum, konjac glucomannan, xanthan gum, gellan gum and curdlan) including rheological properties, gel properties, stability and combined use. Furthermore, this article also summarizes the current status and future perspectives of colloids based on polysaccharides from marine algae, plants and microbes in the food processing industry. We believe that this review will provide a theoretical basis for further development and utilization of polysaccharide-based food colloids. Related Articles | Metrics

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Establishment of Three Rapid Visual Detection Methods for Burkholderia gladioli pv. cocovenenans Based on Body Temperature Amplification LIN Zhiwei, WANG Shuai, CAI Jie, NIE Dandan, LI Tao, LI Hongna, YANG Yange, YUAN Fei FOOD SCIENCE    2024, 45 (9): 219-225.   DOI: 10.7506/spkx1002-6630-20230621-169 Abstract （59）   HTML （4）    PDF（pc） （6622KB）（294）       Knowledge map    Save Three rapid visual methods, namely chromogenic, fluorescence and test strip, for the rapid detection of Burkholderia gladioli pv. cocovenenans in foods were established based on enzymatic recombinase amplification (ERA). Primers and probes were designed and screened based on the bonM gene of B. gladioli pv. cocovenenans. Then the specificity and sensitivity of the three methods were evaluated, as well as their applicability and accuracy in the detection of commercial food samples. The results showed that three strains of B. gladioli pv. cocovenenans, but not other common foodborne pathogens and other B. gladioli strains, were amplified by the three methods, indicating their good specificity. The detection limits of these methods were all 10-2 ng/μL, and their sensitivity was good. Out of 15 commercial samples, two tested positive by each of these methods with a detection rate of 13.3%. This result was consistent with that of the national standard method, indicating that our methods had good applicability and accuracy. All three methods give results that can be observed by the naked eye after amplification at 37 ℃ for 15 min, which provide a new and simple strategy for the rapid, visual and on-site screening of B. gladioli pv. cocovenenans in foods. Related Articles | Metrics

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Research Progress on the Gut-Brain Axis Effects of Sugars and Sweeteners and Their Evaluation Methods SHI Qingzhao, LIU Fuqiang, ZHANG Qidong, FAN Wu, CHAI Guobi, MAO Jian, WANG Huanli, JI Lingbo, FENG Weihua, ZONG Guohao, CAO Peijian, LU Peng, XIE Jianping FOOD SCIENCE    2024, 45 (9): 322-329.   DOI: 10.7506/spkx1002-6630-20230512-107 Abstract （70）   HTML （12）    PDF（pc） （3657KB）（291）       Knowledge map    Save Sweeteners cannot completely replace the satisfaction provided by sugars, even though they offer a similar flavor perception and much higher sweetness intensity than sugars. Clarifying the biological mechanism of this phenomenon is important to improve the functional evaluation system for sweeteners and promote sweetener innovations. Herein, we review the research progress on the difference in the behavioral preferences of animals, the activity of brain regions and the activation patterns of the gut-brain axis induced by sugars and sweeteners, and we uncover the underlying reason why the brain distinguishes sugars from sweeteners, causing differences in individual behavioral preferences. Moreover, we propose that animal behavior, neural activity in brain regions, and the capacity to activate key receptors can be used to evaluate the gut-brain axis effects of sweeteners, which will provide a reference for innovative developments in the field of sweeteners. Related Articles | Metrics

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Synthesis of Naphthol-Benzothiazole Derivatives (HBO) and Dual-channel Non-destructive Detection of Salmon Freshness Using Agarose Gel Loaded with HBO Zhao Yafei, Yao Yuan, Zhong Keli, Sun Xiaofei, Li Xuepeng, Tang Lijun, Li Jianrong FOOD SCIENCE    2024, 45 (9): 226-231.   DOI: 10.7506/spkx1002-6630-20230808-053 Abstract （49）   HTML （4）    PDF（pc） （6567KB）（285）       Knowledge map    Save In order to make up for the misjudgment of fish freshness by colorimetry due to the unclear color distinction, a naphthol-benzothiazole derivative (HBO) was synthesized by the condensation reaction of naphthol as a fluorophore with benzothiazole salt. HBO could recognize organic amines by colorimetric and fluorescent responses, and allow nondestructive detection of salmon freshness. HBO showed an obvious response for all 12 amines tested in an EtOH/H2O (1:9, V/V) system, had a low limit of detection (0.4 μmol/L for spermine), and could image for spermine in living cells. The sensing gel HBO agarose gel (HBOAL) was prepared by loading the probe onto agarose gels. When salmon flesh is stored with HBOAL, the fish can be judged to be spoiled if HBOAL exhibits a light red color in daylight and a yellow color in ultraviolet light. HBOAL distinguished clearly among the three grades of salmon fish freshness with accurate evaluation results, and therefore could be used to monitor the freshness of salmon fish in real time. Related Articles | Metrics