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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 （1777）   HTML （295）    PDF（pc） （4184KB）（1289）       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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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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Advance in Nutrient Composition and Functional Characteristics of Bovine Colostrum MAO Xue-Ying FOOD SCIENCE    0, (): 0-0.   Abstract （169）      PDF（pc） （436KB）（456）       Knowledge map    Save Colostrum is the milk secreted by cows in the first few days after natural birth. It is rich in lactoferrin, immunoglobulin, antimicrobial peptides and growth factors and other active ingredients. The special nutritional composition of bovine colostrum endows it with a variety of biological activities, such as regulating immunity, improving gastrointestinal health, improving bone health and promoting wound healing. Therefore, bovine colostrum, as a functional food or functional milk ingredient, has attracted extensive attention. In this paper, the nutritional composition, biological function and processing stability of bovine colostrum were described in detail, aiming to provide reference for the development, application and standardized production of bovine colostrum. Reference | 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 （409）   HTML （41）    PDF（pc） （3077KB）（428）       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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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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Research Progress on perception and regulation of bitter compounds in food Li LIANG Yu-yu ZHANG FOOD SCIENCE    0, (): 0-0.   Abstract （268）      PDF（pc） （1190KB）（382）       Knowledge map    Save Bitter compounds widely exist in food and have an important impact on food flavor. The main bitter compounds in food include amino acids, peptides, polyphenols, alkaloids, inorganic salts, etc. Bitterness is perceived through the binding between bitter compounds and specific sites of bitter receptors (25 hTAS2Rs), which further activate the downstream signal pathway mediated by G protein. And it converts chemical signals into electrical signals, and transmit them to the brain. Some foods with strong bitterness taste are not well accepted by consumers, so appropriately reducing the bitterness taste in foods can improve consumers' preference. At present, the methods to reduce the perception of food bitterness mainly include two categories: (1) bitterness covering methods include polymerization/complexation, flavor interaction, etc; (2) bitterness removing methods include reducing the content of bitter compounds, changing the structure of compounds, etc. In this work, bitter compounds in food, analytical methods of bitter compounds, mechanisms of bitter perception and bitter perception reduction methods were reviewed. Reference | 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 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 （163）   HTML （28）    PDF（pc） （3210KB）（349）       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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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 （241）   HTML （28）    PDF（pc） （3108KB）（349）       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 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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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 （64）      PDF（pc） （1341KB）（346）       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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Research progress on bioactive components and efficacy of Gastrodia elata Bl. FOOD SCIENCE    0, (): 0-0.   Abstract （205）      PDF（pc） （622KB）（345）       Knowledge map    Save Gastrodia elata Bl. is a kind of substance with both food and medicine. It mainly contains such bioactive ingredients as gastrodin, perixin, p-hydroxybenzyl alcohol, polysaccharides, and has better health functions such as improving memory, helping sleep, and anti epilepsy. At present, much progress has been made in the research on the bioactive components and efficacy related to Gastrodia elata Bl. but there is a lack of systematic summary. Therefore, this paper summarized the basis for the use of Gastrodia elata in the fields of common food and health food, and reviewed the research progress of the main bioactive components, pharmacological effects and action mechanisms of Gastrodia elata Bl. with a view to providing a reference for the compliance application of Gastrodia elata Bl. in the food field and further research on its efficacy. Reference | 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 （435）   HTML （63）    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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Effect of Transglutaminase on the Structure and Digestive Characteristics of High-Moisture Pea Protein Extrudates LIU Xiao, QIN Jianxin, LI Jianghua, ZHOU Jingwen, CHEN Jian FOOD SCIENCE    2023, 44 (5): 1-8.   DOI: 10.7506/spkx1002-6630-20221009-065 Abstract （409）   HTML （80）    PDF（pc） （4454KB）（336）       Knowledge map    Save The effect of adding different proportions of transglutaminase (TG) on the structure and digestive characteristics of high-moisture pea protein extrudates prepared with a twin-screw extruder was investigated. The macrostructure and microstructure of the extrudates were characterized by measuring texture and texturization degree as well as using a scanning electron microscope (SEM). The structural properties and nutritional value were evaluated by measuring rheological properties, protein solubility and digestive properties. These results showed that addition of appropriate amounts of TG (0.25%–­1.00%) promoted the cross-linking between pea protein molecules, forming a dense network structure, increasing the digestibility of extrudates and promoting the release of free amino acids. However, addition of excess TG (2%) inhibited the fiber formation and digestive properties of extrudates. The extrudate with 1.00% of TG had higher texturization degree and nutritional value. This study demonstrated that high-moisture extrusion combined with addition of TG can improve the structure and digestive characteristics of plant protein-based meat analogs. 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 （404）      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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Intake of Protocatechuic Acid Attenuates High-Fat Diet Induced Liver Inflammation via the Toll Like Receptor 4/Nuclear Factor κB Pathway JIAO Xiaowen, LI Jia, LI Yunlong, HAN Lin, WANG Min FOOD SCIENCE    2023, 44 (9): 72-81.   DOI: 10.7506/spkx1002-6630-20220620-204 Abstract （182）   HTML （32）    PDF（pc） （10205KB）（323）       Knowledge map    Save Protocatechuic acid (PCA) is one of the main metabolites of anthocyanins in the body and has good anti-inflammatory activity. In this study, the protective effect of oral administration of PCA at a dose of 100 mg/(kg mb·d) on high-fat diet (HFD)-induced liver inflammation in C57BL/6J mice was investigated, and the underlying mechanism was investigated by in vitro experiments. In vivo studies showed that after 12 weeks of PCA intervention, the body mass and liver fat content of HFD-fed C57BL/6J mice were significantly reduced, and so were the levels of inflammatory factors such as interleukin (IL)-1β, IL-6, tumor necrosis factor α (TNF-α) and lipopolysaccharide (LPS) in serum and liver. In vitro transcriptome sequencing (RNA-Seq) and Western blot analysis of primary hepatocytes and livers demonstrated that PCA could significantly reduce the gene and protein expression of Toll like receptor 4 (TLR4), and then down-regulate the phosphorylation of nuclear transcription factor κB (NF-κB) inhibiting the expression of inflammatory factors such as IL-6. These results suggest that PCA can effectively improve HFD-induced liver inflammation, possibly by down-regulating the TLR4/NF-κB signaling pathway. 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 （499）      PDF（pc） （2697KB）（323）       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