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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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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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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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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

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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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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 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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Effect of Heat Shock Treatment on the Storage Quality of Fresh-Cut Lily Bulbs CHEN Jiani, LUO Yaohua, KONG Hui, DING Ke, GE Shuai, DING Shenghua FOOD SCIENCE    2024, 45 (9): 163-172.   DOI: 10.7506/spkx1002-6630-20230407-055 Abstract （51）   HTML （5）    PDF（pc） （7427KB）（282）       Knowledge map    Save In order to explore the effect of heat shock treatment (HT) on the storage quality of fresh-cut lily bulbs, changes in the quality characteristics of lily bulb slices (Lilium davidii var. unicolor Cotton) exposed to heat shock treatment (hot water at 55 ℃, 2 min) were examined during storage at 4 ℃. The results demonstrated that HT effectively maintained the color of fresh-cut lily bulbs during storage and preserved the cell wall structure. The activities of peroxidase (POD), polyphenol oxidase (PPO), phenylalanine ammonia lyase (PAL) were suppressed by HT. Meanwhile, the accumulation of total phenolics (TP) and malondialdehyde (MDA) and the increase of relative electric conductivity (REC) were delayed, which led to reduced mass loss, decay rate, and browning degree. Comparison with the control group, the activities of POD, PPO and PAL in the HT group decreased by 95.26%, 21.74% and 41.65%, respectively. The decay rate, browning degree, MDA content, REC and TP content in the HT group were 10.56%, 1.55, 0.13 μmol/g, 19.71% and 3.51 mg/g, respectively, which were all significantly lower than those in the control group (P < 0.05), and the hardness, whiteness and soluble protein content were 1 848.09 g, 79.65 and 7.62 mg/g, respectively, which were all significantly higher than those in the control group (P < 0.05). After 40 days of storage, mass loss rates of 0.85% and 0.66% and soluble sugar contents of 14.04% and 14.78% were observed respectively for the control and HT groups, with no significant difference being found between the groups (P > 0.05). Furthermore, plasma membrane dissolution did not appear in the HT group until the 40th day, which was 30 days later than the control group. Therefore, HT effectively delayed the quality deterioration of fresh-cut lily bulbs during storage and prolonged the storage time. 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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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 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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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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Effect of Ultra-fast chilling on the expression of glycolytic enzymes in fresh mutton BAI Yuqiang, REN Chi, WU Saisai, FANG Fei, HOU Chengli, LI Xin, LI Jinhuo, ZHANG Dequan FOOD SCIENCE    2024, 45 (9): 204-211.   DOI: 10.7506/spkx1002-6630-20231010-075 Abstract （53）   HTML （7）    PDF（pc） （6616KB）（258）       Knowledge map    Save The pH value, glucose content, glycolytic potential, and expression levels of five glycolytic enzymes in lamb longissimus dorsi muscle at different time after slaughter were compared and analyzed, which treated at different cooling rates and stored at different temperatures. The impact of two steps in the process of ultra-fast chilling on the expression levels of glycolytic enzymes was determined. The regulatory mechanism of ultra-fast chilling on the glycolytic rate was elucidated from the perspective of protein expression. The results showed that ultra-fast chilling treatment significantly delayed the decrease of pH and the increase of glycolytic rate, promoted the expression levels of aldolase (ALDOA), glycogen phosphorylase (PYGM), and triosephosphate isomerase (TPI1), and inhibited the expression levels of phosphofructokinase (PFKM) and phosphoglycerate kinase (PGK). After cooling treatment, refrigeration and controlled freezing-point storage delayed glycolysis by inhibiting the expression level of PGK, without altering the effect of ultra-fast chilling. The expression level of PFKM was positively correlated with the rate of glycolysis at different temperatures. It was found that different glycolytic enzymes had different responses to temperature changes. Ultra-fast chilling affected energy supply and demand by changing the expression of enzymes involved in glycolysis. The high expression level of PFKM was associated with fast glycolysis. PFKM can be regarded as a key enzyme in the ultra-fast chilling process. Related Articles | Metrics

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Research Progress in the Preparation and Applications of Hydrophilic Chromatographic Materials for Separation of Monosaccharides and Oligosaccharides ZHANG Dandan, JIAO Ruiwen, MI Chunxiao, CHEN Ju, LI Xiang, WANG Qiukuan, REN Dandan, HE Yunhai, WU Long, ZHOU Hui FOOD SCIENCE    2024, 45 (9): 261-271.   DOI: 10.7506/spkx1002-6630-20230329-285 Abstract （66）   HTML （11）    PDF（pc） （6658KB）（247）       Knowledge map    Save Carbohydrates play a vital role in food science, medicine science, life science and other fields. Carbohydrates can be divided into monosaccharides, oligosaccharides, and polysaccharides, among which monosaccharides and oligosaccharides are mostly soluble, which can not only serve as structural substances, but also have various biological activities such as antioxidant, anticancer, antibacterial, and antiviral activities. Hydrophilic interaction chromatography makes up for the deficiency of reversed-phase liquid chromatography in the separation of carbohydrates. This paper reviews the stationary phases including amino bonded stationary phase, amide bonded stationary phase, carbohydrate bonded stationary phase and zwitterionic bonded stationary phase used in hydrophilic interaction chromatography for the separation and analysis of monosaccharides and oligosaccharides during 2017­–2022, and summarizes the effects of chromatographic separation conditions such as acetonitrile content, buffer salt concentration, mobile phase pH and column temperature on the hydrophilic separation efficiency so as to provide a reference for the separation and analysis of monosaccharides and oligosaccharides. Related Articles | Metrics

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Expression Analysis of Hexokinase Genes in Kiwifruit during Postharvest Softening DONG Wenjuan, CHEN Ming, XIANG Miaolian, CHEN Jinyin, ZENG Jiaoke FOOD SCIENCE    2024, 45 (9): 189-196.   DOI: 10.7506/spkx1002-6630-20230424-232 Abstract （43）   HTML （4）    PDF（pc） （9392KB）（260）       Knowledge map    Save To solve the problem of the rapid softening of postharvest kiwifruit, the effect of 10 mmol/L N-acetyl-D-glucosamine (NAG) treatment on physiological changes, hexokinase (HXK) activity and AcHXKs gene expression in ‘Hongyang’ kiwifruit during postharvest ripening. The results showed that compared with the control group, exogenous NAG treatment could effectively inhibit the respiration rate and ethylene production of kiwifruit, delay the decline of firmness and total acid content, as well as the hydrolysis of starch and pectin, thereby maintaining a lower soluble solid content. In addition, NAG inhibited HXK activity and AcHXK3 expression level, thus affecting sugar and respiratory metabolism. Moreover, the expression of AcHXK7, 8 and 9 was upregulated, which was positively correlated with firmness and probably involved in glucose sensor-mediated postharvest softening of kiwifruit. In conclusion, NAG treatment can induce the differential expression of AcHXK3, 7, 8 and 9, thereby delaying kiwifruit postharvest ripening via catalytic and regulatory functions. These results may provide a theoretical basis for the mechanism of kiwifruit postharvest softening, and also help researchers develop novel strategies for kiwifruit preservation. Related Articles | Metrics

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Research Progress on the Interactions of Phenolic Acid with Protein and Carbohydrate and Their Effect on Bread Dough XIN Jiaying, LIU Simiao, GE Yize, SONG Zengwu, SUO Bohai, XIA Chungu FOOD SCIENCE    2024, 45 (9): 272-282.   DOI: 10.7506/spkx1002-6630-20230517-168 Abstract （70）   HTML （26）    PDF（pc） （6356KB）（269）       Knowledge map    Save In recent years, researchers have often modulated the sensory and functional properties of foods through the interaction among various food components. Phenolic acids, proteins and carbohydrates widely exist and play important roles in flour products. Until now, existing studies primarily concentrate on the interactions of phenolic acid with protein and carbohydrate, along with their applications in several fields such as food processing and healthcare. The intricate interactions in the phenolic acid-protein-carbohydrate ternary system impart different sensory and functional properties to flour products. In this article, we review the research progress on the interactions among phenolic acid, protein and carbohydrate and their influence on the sensory and functional properties of bread dough, hoping to provide theoretical guidance for the application of the ternary system composed of phenolic acids, proteins and carbohydrates in flour products. Related Articles | Metrics

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Effect of Phosphoinositide 3-kinase/Protein Kinase B Signaling Pathway on Cell Apoptosis during Chilled Storage of Tan Sheep Meat ZHANG Qian, LUO Ruiming, CHEN Xueyan, LI Rong, WANG Jinxia, HU Lijun FOOD SCIENCE    2024, 45 (9): 173-180.   DOI: 10.7506/spkx1002-6630-20230512-111 Abstract （52）   HTML （11）    PDF（pc） （5151KB）（256）       Knowledge map    Save The hindleg meat of Tan sheep was injected postmortem with the phosphoinositide 3-kinase (PI3K) inhibitor LY294002 at a concentration of 10 μmol/L and stored at 4 ℃. After 0, 2, 4, 6 and 8 days, the protein expression of PI3K and protein kinase B (AKT) was analyzed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and Western blot so as to verify whether the PI3K/AKT signaling pathway was effectively inhibited. Meanwhile, we analyzed changes in energy factors, oxidative stress levels, the degree of mitochondrial damage and cysteine aspastic acid-specific protease 3 (caspase-3) activity in order to explore the mechanism by which the PI3K/AKT signaling pathway induces the pathways of cell apoptosis during chilled storage of Tan sheep meat. The results showed that during storage, the protein expression levels of PI3K and AKT showed a decreasing trend, indicating that LY294002 inactivated the PI3K/AKT signaling pathway. Compared with the control group, LY294002 treatment significantly reduced mitochondrial ATP, glycogen content, succinate dehydrogenase (SDH) and citrate synthase (CS) activity (P < 0.05), gradually increased mitochondrial reactive oxygen species (ROS) levels, elevated the levels of oxidative stress and the opening of mitochondrial permeability transition pore (MPTP), significantly decreased membrane potential (P < 0.05), and significantly augmented the activity of caspase-3 (P < 0.05), indicating that the PI3K/AKT signaling pathway mediates the activation of downstream caspase-3 by promoting the production of ROS to interact with PI3K, damaging the structure and function of mitochondria, leading to the opening of MPTP and decreased membrane potential, and ultimately inducing cell apoptosis. 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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Effect of Slightly Acidic Electrolyzed Water Treatment on Microbial Growth Inhibition and Storage Quality of Postharvest Chives JIAO He, MENG Di, HAN Ying, WANG Xinyu, LI Pengxia, HU Huali, LI Guofeng, LIU Ling FOOD SCIENCE    2024, 45 (9): 197-203.   DOI: 10.7506/spkx1002-6630-20230315-148 Abstract （48）   HTML （16）    PDF（pc） （7318KB）（243）       Knowledge map    Save To explore the effect of slightly acidic electrolyzed water (SAEW) on the storage quality of postharvest chives, the changes in the microbial load and storage quality of postharvest chives subjected to SAEW immersion treatment at different concentrations (0, 100, 200 and 300 mg/L) for 5 minutes were analyzed during low temperature ((4 ± 1) ℃) storage. The results showed that immersion treatment with 200 mg/L SAEW was more effective in maintaining the organoleptic quality of chives and inhibiting the increase of the total number of colonies when compared with the other groups. Furthermore, 200 mg/L SAEW treatment was able to inhibit the increase of mass loss and rot rate, slow down the decrease of chlorophyll, vitamin C, soluble sugar, and soluble protein contents, and reduce the accumulation of total free amino acids, malondialdehyde (MDA) and nitrite in chives. It is evident that immersion treatment with 200 mg/L SAEW can not only effectively inhibit microbial growth on chives during low-temperature storage, but also effectively delay the loss of nutrients in chives, thus improving the quality preservation of chives. Therefore, SAEW can be used as an effective sterilization and preservation method to maintain the storage quality and delay the aging process of postharvest chives. Related Articles | Metrics

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Research Progress in Characteristics and Applications of DHA in Microalga Oil and Fish Oil CHEN Shu-xian1，ZHENG Xiao-hui2 FOOD SCIENCE    2013, 34 (21): 439-444.   DOI: 10.7506/spkx1002-6630-201321085 Abstract （1339）   HTML （4）    PDF（pc） （1329KB）（1969）       Knowledge map    Save Docosahexaenoic acid (DHA) belongs to ω-3 polyunsaturated fatty acid family and is beneficial for human health. The main sources of DHA currently include fish oil and microalgal oil. In fish oil, DHA exists as ethyl ester form in microalgal oil, and DHA exists as triglyceride form. DHA in triglyceride form is advantageous when compared with its ethyl ester form in term of metabolic absorption efficiency, bioavailability, stability and safety in human body. Moreover, fish oil and microalgal oil are also different in several aspects such as smell, EPA and cholesterol contents, and the contamination of heavy metals and persistent organic pollutants. Therefore, the sustainable production and supply of DHA by microalgae will be the future trend in food industry due to the limited availability of water and fish resources. Reference | Related Articles | Metrics