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Recent Progress and Future Trends of Food Colloids: Component Interactions, Future Food Structure Design and Colloidal Nutrition FANG Yapeng, ZHAO Yiguo, SUN Cuixia, LI Xiaoyang, LU Wei FOOD SCIENCE    2022, 43 (15): 1-20.   DOI: 10.7506/spkx1002-6630-20220510-123 Abstract （1493）   HTML （204）    PDF（pc） （15232KB）（1389）       Knowledge map    Save Food colloids generally refer to proteins, lipids, carbohydrates and multi-scale micro-nano structures formed by their self-assembly in foods. As the framework structure, food colloids carry out the texture, flavor, taste, stability, nutrition and health characteristics of food products, and are regarded as an indispensable part for maintaining food quality. This review is intended to summarize recent progress in research on food colloids from the perspectives of food colloid-component interactions, food colloids-based future food structure design, interaction of food colloids with intestinal cells, and metabolism and safety of food colloids. It is hoped that this review can provide an impetus for promoting the rapid development of this field into a frontier research direction. Related Articles | Metrics

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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 （1653）   HTML （290）    PDF（pc） （4184KB）（1230）       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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Food Sensory Research: Challenges and Possibilities CHEN Jianshe, LIU Yuan, SHI Jingang FOOD SCIENCE    2022, 43 (19): 1-7.   DOI: 10.7506/spkx1002-6630-20220415-183 Abstract （488）   HTML （93）    PDF（pc） （3008KB）（600）       Knowledge map    Save As an independent sub-discipline of food science, the development of food sensory science has gone through more than half century. The success of food sensory research can be seen through the many landmark achievements and the establishment of a series of sensory theories. However, the approaches used in traditional sensory research are largely based on those used in food material science, focusing on the structure and composition of foods, but disregarding the impacts of consumers’ physiological and psychological behavior. This paper begins by asking some very basic questions in food sensory science, which leads to the authors’ reflections on some fundamental principles of food sensory science. A long discussion is presented on the current challenges and possible new breakthroughs in food sensory research. The authors hope that this paper will inspire further thinking and even stir a wide range of debate on future directions and opportunities in food sensory science. Related Articles | Metrics

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Development and Challenges of Digital Foods in the New Area LI Zhaofeng, LIU Yanjun, XU Yongjiang, WANG Jing, CHEN Jian, LIU Yuanfa FOOD SCIENCE    2022, 43 (11): 1-8.   DOI: 10.7506/spkx1002-6630-20220324-292 Abstract （900）   HTML （132）    PDF（pc） （2229KB）（574）       Knowledge map    Save In the context of digital society, the food industry is also undergoing tremendous changes. The development of digitalization has brought new opportunities for the transfer, update and revolution of the food industry, which is not only a necessary requirement for the healthy development of the food industry, but also a requirement to conform to the development of the times. As a product of digital transformation, digital foods have typical features of precise or customized manufacturing and supply, which are produced by using digital technologies such as the internet of things, cloud computing, artificial intelligence and blockchain for digitization and integrative analysis of information such as physical properties, nutritional characteristics of food raw materials, and population nutritional characteristics for deep integration with high and new technologies such as food biosynthesis, food recombination, additive manufacturing, intelligent processing, and intelligent packaging. At present, a digital food industry model is being formed through the deep integration of digital technologies and physical food companies. Here, the progress and key technologies in digital foods are summarized, and future applications and challenges in this field are discussed. Related Articles | Metrics

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Anthocyanins in red wine: The origin, coloration and reaction null FOOD SCIENCE    0, (): 0-0.   Abstract （48）      PDF（pc） （1684KB）（390）       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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Antioxidant Activity of Mesona chinensis Benth. Essential Oil Microemulsion and Its Anti-proliferative Activity against A375 Cells LUO Weibin, CAO Yangjian, WU Erwen, ZHAO Zhengang FOOD SCIENCE    2022, 43 (9): 1-9.   DOI: 10.7506/spkx1002-6630-20210417-239 Abstract （271）   HTML （76）    PDF（pc） （3322KB）（354）       Knowledge map    Save In this study, Mesona chinensis Benth. essential oil (M.EO) was extracted by hydrodistillation and its chemical composition was analyzed by gas chromatography-mass spectrometry (GC-MS). According to their peak areas, alloaromadendrene (25.53%), β-caryophyllene (19.31%), isocaryophyllene (11.30%), α-humulene (8.30%), and eremophilene (7.62%) were found to be the major components of M.EO. Based on pseudo-ternary phase diagram, M.EO microemulsion (M.EO-ME) was fabricated using Tween-60 as the surfactant, ethanol as the cosurfactant, surfactant-to-cosurfactant mass ratio (Km) of 2:1 and mixed surfactant-to-oil phase mass ratio (Smix) of 8:2, and it remained stable after 100- and 200-dilution. The antioxidant activities of M.EO were improved by encapsulation in microemulsion to different degrees; the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity was only slightly increased, while the oxygen radical absorbance capacity (ORAC) and peroxyl radical scavenging capacity (PSC) were increased by 2.6 and 8.4 times, respectively. Besides, microemulsion encapsulation also improved the antiproliferative activity of M.EO against human malignant melanoma cells A375, and the median effective concentration (EC50) of M.EO-ME was approximately one-fifth of that of M.EO. These results indicated that microemulsion encapsulation improved the antioxidant and anti-proliferative activity of M.EO against A375 cells, which could provide a theoretical basis for the high-value development and utilization of Mesona chinensis Benth. 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 （401）      PDF（pc） （897KB）（332）       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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Hot Topics in Umami Research: Controversy and Function LIU Yuan, ZHU Yiwen, LI Mingyang, ZHANG Ninglong, WANG Wenli FOOD SCIENCE    2022, 43 (19): 8-16.   DOI: 10.7506/spkx1002-6630-20220517-234 Abstract （433）   HTML （50）    PDF（pc） （2622KB）（322）       Knowledge map    Save As one of the five basic tastes, umami signals the intake of nitrogenous nutrients such as protein or/and L-amino acids. It also assumes a dual role in flavoring and physiological function regulation, providing a pleasant taste experience and psychological enjoyment. Although the science of umami has been developed for over a century, controversies about the taste of umami (umami peptides) and the safety of umami still exist among the public. Therefore, this review summarizes the recent progress in research on the sensory descriptions of umami and umami peptides, the safety of monosodium glutamate as a representative of umami substances, and the function of umami. Moreover, this review describes the broad and narrow definitions of umami, the taste multiplicity of umami peptides and its influential factors, and affirms the role of umami taste in daily intake safety and appetite regulation. We expect this review to provide a reference for research on the umami taste of food. 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 （490）      PDF（pc） （2697KB）（318）       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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Recent Progress in Understanding Metabolic Pathways and Mechanisms of Fructooligosaccharides/Inulin by Lactic Acid Bacteria LAI Jinghui, ZHU Yuanting, CHEN Yuan, TANG Lin, CHEN Guixi, LI Jianlong, LIU Shuliang FOOD SCIENCE    2022, 43 (9): 364-372.   DOI: 10.7506/spkx1002-6630-20210302-017 Abstract （357）   HTML （66）    PDF（pc） （2945KB）（318）       Knowledge map    Save Synbiotics refer to biological agents (probiotics) used in combination with probiotics. In recent years, accumulating studies have reported that synbiotics possess many health benefits. The ef?cacy of symbiotics is affected by the selection of probiotics and prebiotics. Fructooligosaccharides and inulin are commonly used as probiotics, which can be selectively absorbed by probiotics in the intestine and promote the proliferation of probiotics, thereby keeping the host healthy. This paper reviews the differential metabolism and metabolism pathways of fructooligosaccharides (FOS) and inulin by lactic acid bacteria, and summarizes the mechanisms of action of the hydrolases, transport systems, and regulatory proteins at the molecular level in order to provide basis for understanding the regulatory mechanism of the metabolic network of FOS and inulin by lactic acid bacteria. Besides, it summarizes the recent applications of synbiotics containing FOS and/or inulin with a view to providing valuable evidence to extend the combined application of prebiotics and probiotics. 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 （304）   HTML （79）    PDF（pc） （6056KB）（310）       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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Research Progress on Preventive and Interventional Effects of Dairy Products on Osteoporosis WANG Qishan, ZHAO Junying, WEI Xinyue, LIU Yanpin, YANG Baoyu, CHEN Lijun FOOD SCIENCE    2023, 44 (9): 245-258.   DOI: 10.7506/spkx1002-6630-20220429-386 Abstract （122）   HTML （24）    PDF（pc） （3210KB）（304）       Knowledge map    Save Osteoporosis afflicts 200 million patients worldwide. With the aging of the global population, the incidence of osteoporosis will continue to increase, and the prevention of osteoporosis has become an urgent problem in the field of public health. This paper analyzes the mechanisms by which milk and dairy products as well as their components such as minerals, vitamins, protein, fat and lactose modulate the intestinal flora and in turn affect calcium absorption and bone health. The interventional effects of dairy products fortified with vitamin D, prebiotics and/or probiotics in different populations and their effect in reducing the risk of osteoporosis are reviewed. The interventional effects of dairy products and plant-based milk are compared. This review hopes to provide a scientific reference for precision intervention with dairy products to improve bone health. Related Articles | Metrics

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Research Progress on the Effect of the Interaction between Odor and Taste on Food Flavor Perception TIAN Huaixiang, ZHENG Guomao, YU Haiyan, CHEN Chen, LOU Xinman FOOD SCIENCE    2023, 44 (9): 259-269.   DOI: 10.7506/spkx1002-6630-20220515-194 Abstract （275）   HTML （35）    PDF（pc） （3077KB）（303）       Knowledge map    Save Food flavor is an important factor which affects consumer purchase intention, and the formation of flavor perception is affected by multiple senses such as olfactory and gustatory sense. The application of the interaction between odor and taste in food flavor improvement has become one of the most concerned new directions of food flavor regulation. On this basis, this paper analyzes the main formation pathway and mechanism of the cross-modal perceptual interaction between odor and taste from the neurobiological perspective, and summarizes the main methods used to research the cross-modal perceptual interaction from the aspects of static sensory analysis and dynamic sensory analysis. Finally, the effects of odor substances on taste perception (sweet, salty, bitter, umami and sour) and the effects of taste substances on olfactory perception are reviewed based on relevant literature and cases, in order to provide new ideas for the regulation of flavor quality during food processing. Related Articles | Metrics

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Effect of Interaction between EGCG and Soy β-Conglycinin/Glycinin on Protein Structure HUANG Guo, TIAN Zepeng, XUE Liying, CHEN Qi, WANG Di, YI Yanjiao, LI Meng, SUN Shujing, SUI Xiaonan FOOD SCIENCE    2022, 43 (12): 1-6.   DOI: 10.7506/spkx1002-6630-20210508-081 Abstract （344）   HTML （47）    PDF（pc） （4077KB）（300）       Knowledge map    Save The interaction between β-conglycinin (7S)/glycinin (11S) and (–)-epigallocatechin-3-gallate (EGCG) under neutral conditions was characterized by fluorescence spectroscopy, ultraviolet-visible (UV-Vis) absorption spectroscopy, Fourier transform infrared (FTIR) spectroscopy and molecular docking. The results showed that EGCG and 7S/11S could interact with each other at pH 7.0, which induced a change in the microenvironment of amino acid residues. EGCG could quench the intrinsic fluorescence of 7S/11S in dynamic and static manners. EGCG had higher affinity to 11S than to 7S. The reaction between EGCG and 7S/11S was a spontaneous binding process, resulting in the formation of a complex at 1:1 molar ratio by hydrogen bonding and van der Waals force. EGCG could reduce the surface hydrophobicity of 7S/11S. With increasing EGCG concentration, 11S showed a greater change in surface hydrophobicity. FTIR and molecular docking studies suggested that in addition to hydrogen bonds, hydrophobic interactions were also involved in the formation of complexes. Binding to EGCG could cause different changes in the secondary structure of 7S/11S subsequently resulting in protein unfolding. Related Articles | Metrics

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Biotransformation and Biological Regulation Mechanism of Aroma Compounds in Fruit Wine: A Review TIAN Huaixiang, XIONG Juanjuan, YU Haiyan, CHEN Chen, LOU Xinman FOOD SCIENCE    2022, 43 (19): 36-47.   DOI: 10.7506/spkx1002-6630-20220412-131 Abstract （306）   HTML （46）    PDF（pc） （3153KB）（297）       Knowledge map    Save A series of biochemical reactions triggered by microorganisms and their metabolic enzymes during fruit wine fermentation play an important role in flavor formation. However, there are still some problems restricting the development and quality improvement of fruit wine such as imperfect biological regulation methods and unclear understanding of the flavor formation mechanism. In this paper, the types and synthetic pathways of aroma compounds in various fruit wines are described, and the contribution of flavor precursors and microbial fermentation to the aroma compounds of fruit wines are clarified. This review is focused on the changes of aroma compounds during fermentation and the mechanism of the effect of microorganisms and enzymes on fruit wine flavor from the perspective of biological regulation. In addition, the effects of starter cultures, fermentation methods, microbial enzyme production and activities on the formation of the aroma of fruit wine are analyzed and the relationship of wine flavor with microorganisms and enzymes are dissected. In addition, future research hotspots are discussed. We hope that this review will provide a theoretical basis and technical support for flavor regulation of fruit wine. Related Articles | Metrics

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Moderate Protein Processing: Elucidation of Thermal Aggregation and Gel Quality and Regulatory Strategies for Excessive Aggregation HAN Zongyuan, SHAO Junhua, PAN Yanmo, CHENG Kaixing, SUN Qinxiu, WEI Shuai, XIA Qiuyu, WANG Zefu, LIU Shucheng FOOD SCIENCE    2023, 44 (9): 177-184.   DOI: 10.7506/spkx1002-6630-20220416-201 Abstract （180）   HTML （26）    PDF（pc） （3108KB）（292）       Knowledge map    Save Heat treatment can induce muscle protein denaturation and aggregation and eventually the sol-gel tradition of proteins. The aggregation rate, degree, morphology and pattern can affect the quality of protein gels. Traditional Chinese soy sauce and pot-roast meat products are processed at temperatures above 100 ℃, and secondary heating treatment is commonly used to extend the shelf life of canned foods, both of which can lead to excessive protein aggregation, in turn reducing the fluidity of water as well as protein digestibility, destroying the quality of meat products and reducing the nutritional value. In this paper, the mechanisms of protein aggregation are analyzed by using the Lumry-Eyring nucleated polymerization (LENP) model. Three protein aggregation modes are described including fibril aggregation, hydrogel aggregation and amorphous aggregation. Four strategies for inhibiting excessive thermal aggregation are reviewed from the perspective of the spatial conformation of proteins. pH, amino acids and polyphenol compounds along with hydrophobic and reducing small molecules can effectively inhibit excessive aggregation of myofibrillar proteins and improve the gel properties of heat-induced proteins. As a molecular chaperone, casein can obviously enhance the thermal stability and reduce the degree of aggregation of proteins. Therefore, these strategies for inhibiting excessive aggregation can enhance the gel and texture quality of meat products. Related Articles | Metrics

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Research Progress on the Effects of Different Treatments Comparison of Microstructure and Properties of Egg Yolk Components Xin Li FOOD SCIENCE    0, (): 0-0.   Abstract （55）      PDF（pc） （1341KB）（292）       Knowledge map    Save Egg yolk is rich in nutrition and complex in structure. Its main components are egg yolk granules (EYGs) and egg yolk plasma (EYP). During the production and processing, it is found that the physicochemical properties and microstructures are quite different for these two parts after different treatments, which might directly determine their functional properties. Therefore, this paper reviews the effects of different treatments, including salting, alkali treatment, heat treatment and enzymatic treatment, on the physicochemical properties (surface hydrophobicity, oil exudation, protein solubility, etc.) and microstructure of EYGs and EYP. In addition, characteristics of EYGs and EYP were discussed and prospected in order to provide theoretical supports for a clearer understanding of the relationships between physicochemical properties/microstructures of egg yolk components and their functional properties. Reference | Related Articles | Metrics

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Physicochemical Properties, Structural Characterization, Immunoenhancing and Hypoglycemic Activities of Fucoidan Extracts from Two Sargassums Species CHEN Shutong, ZHOU Qingling, YANG Ruiyu, WANG Xiaoxiao, DING Rui, LI Rui, LUO Lianxiang, ZHONG Saiyi, FOOD SCIENCE    2024, 45 (1): 15-22.   DOI: 10.7506/spkx1002-6630-20230202-015 Abstract （231）   HTML （47）    PDF（pc） （5995KB）（291）       Knowledge map    Save In this study, the chemical compositions, structures, immunomodulatory and hypoglycemic activities of fucoidans from Sargassum zhangii (SZ-Fuc) and Sargassum hemiphylla (SH-Fuc) were analyzed and compared. The results showed that the sulfate group content and molecular mass of SZ-Fuc were (29.74 ± 0.01)% and 111.28 kDa, respectively, and SZ-Fuc had a relatively loose surface structure. The main chain of SZ-Fuc was composed of (→1) linked fucose, xylose, glucose, mannose and galactose, (1→3)- and (1→4)- linked xylose, (1→2)-linked mannose, (1→3)-, (1→4)- and (1→6)-linked galactose, and (1→4)- and (1→6)-linked glucose. Meanwhile, the sulfate group content and molecular mass of SH-Fuc were (44.11 ± 0.01)% and 1 166.48 kDa, respectively, SH-Fuc had a compact surface structure, and its main chain contained (→1), (1→3)- and (1→4)-linked fucose, (→1), (1→4)- and (1→6)-linked glucose, (→1) and (1→2)-linked mannose, and (1→4)-linked galactose. Besides, both SZ-Fuc and SH-Fuc had branched structures. They significantly increased NO release from RAW264.7 cells and improved the protein expression of inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2), indicating good immunomodulatory activity. The immunomodulatory activity of SZ-Fuc was better than that of SH-Fuc, while the inhibitory effect of SH-Fuc on α-glucosidase was better than that of SZ-Fuc, suggesting that SH-Fuc had better hypoglycemic potential. This study can provide a theoretical basis for polysaccharides from S. zhangii and S. hemiphylla in the development of functional and nutritional foods with immunomodulatory and blood glucose-reducing activity. 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 （306）   HTML （41）    PDF（pc） （3822KB）（291）       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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A Review of the Effects of Interaction with Polyphenols on the Structure and Properties of Myofibrillar Protein HUANG Jian, LI Shuyi, ZHU Zhenzhou, XIONG Guangquan, WU Wenjin, SHI Liu, HE Jingren, DING Anzi, QIAO Yu, WANG Lan FOOD SCIENCE    2022, 43 (9): 373-382.   DOI: 10.7506/spkx1002-6630-20210305-064 Abstract （355）   HTML （75）    PDF（pc） （2118KB）（290）       Knowledge map    Save As a very important group of proteins in muscle, myofibrillar proteins can directly affect the quality of meat products. However, myofibrillar proteins are prone to oxidation during processing and storage, which leads to a series of adverse consequences, such as amino acid side chain modification, protein cross-linking, aggregation and functional alterations. Polyphenols, potent natural antioxidants, can effectively inhibit the oxidation of myofibrillar proteins by interacting with them, while affecting their structure, function and nutritional properties. In this article, we summarize the mechanism of the free radical chain reaction involved in myofibrillar protein oxidation, the structure-activity relationship of polyphenols as an antioxidant against myofibrillar protein oxidation, the mechanisms of the covalent and non-covalent interactions between polyphenols and myofibrillar proteins, and the effects of the interactions on the structure and properties of myofibrillar proteins. Through this review, we hope to provide theoretical guidance for the application of polyphenols in meat product preservation. Related Articles | Metrics