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Chemical Composition and Biological Activity of Polysaccharides from Flowers: A Review

KANG Wenyi, MENG Lijun, WANG Li, QU Jiaojiao, LIU Lijun, LI Changqin

FOOD SCIENCE 2022, 43 (1): 1-13. DOI: 10.7506/spkx1002-6630-20210813-176

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Flowers have a high medicinal value and contain secondary metabolites including flavonoids, volatile oils, organic acids, terpenoids and alkaloids as well as polysaccharides as important active compounds with many functions including antioxidant, anti-inflammatory, hypoglycemic, hypolipic, anti-tumor, and immunoenhancing properties. In this article, the progress in the chemical composition and biological activity of polysaccharides in flowers in the past five years is summarized, and future research directions and application prospects are discussed. Through this review, we hope to provide an impetus for further research on flower-derived polysaccharides and provide reference for the development and utilization of related health products.

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Preparation of Tomatidine and Its Inhibitory Effect on Acetylcholinesterase

JIANG Xiaoxia, ZHU Yanwen, ZHOU Lili, ZHAO Nan, LIU Ling, YUE Xiqing, BAI Bing

FOOD SCIENCE 2022, 43 (1): 14-21. DOI: 10.7506/spkx1002-6630-20200806-088

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Tomatidine purified from tomato leaves was identified by ultra-performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-QTOF-MS) and 1H and 13C nuclear magnetic resonance (NMR). The effect of tomatidine on the activity of acetylcholinesterase was evaluated by ultraviolet (UV) spectroscopy, molecular fluorescence spectroscopy and molecular docking, and the mode of combination between tomatidine and acetylcholinesterase was explored. The results showed that the purified product was identified as tomatidine. It partially inhibited acetylcholinesterase (AChE) in a competitive manner. The molecular fluorescence spectra showed that tomatidine decreased the fluorescence emission intensity of AChE at 340 nm and led to a red shift. Molecular docking with Autodock revealed that tomatidine hydrophobically interacted with Ser293, Phe295, Phe338, Phe297, Ser125, Gly121, Ser203, Glu202, Gly120, His447, Gly448, Ile451, Trp86, Tyr124, Tyr337, Tyr341 and Ile294 in AChE, and formed hydrogen bonds with Trp86, indicating that the microenvironment of AChE was changed, competitively interfering with the binding of the substrate acetylcholine to AChE. Therefore, tomatidine can inhibit the activity of AChE by forming hydrogen bonds as well as through hydrophobic interactions.

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Inhibitory Mechanism of Tryptophan on the Formation of Advanced Glycation End Products in Vitro

LIU Weiyan, ZHENG Xiaoyan, YANG Yang, ZHENG Lili, AI Binling, ZHONG Shuang, XIAO Dao, SHENG Zhanwu, ZHANG Weimin

FOOD SCIENCE 2022, 43 (1): 22-29. DOI: 10.7506/spkx1002-6630-20201203-041

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The intake of dietary advanced glycation end products (AGEs) is closely related to a variety of chronic diseases, especially diabetes and kidney disease. In this study, 13 amino acids were screened for their inhibitory activity on AGEs, revealing that tryptophan (Trp) was selected to evaluate its mechanism of action against the formation of AGEs in bovine serum albumin (BSA)-fructose, BSA-methylglyoxal (MGO), BSA-glyoxal (GO) and arginine (Arg)-MGO models. The inhibitory effect of Trp on fluorescent AGEs was concentration dependent. In BSA-MGO model, the inhibitory effect of Trp on the formation of AGEs was the best, followed by BSA-GO and Arg-MGO models, and Trp had little effect on BSA-fructose mode. The inhibition of different concentrations of Trp on Nε-carboxymethyl lysine (CML) and Nε-carboxyethyl lysine (CEL) showed a bell-shaped curve with the highest inhibition efficiency being observed at 1 000 μg/mL concentration. Moreover, it was found that Trp could capture MGO by aromatic electron affinity substitution and the Pictet Spengler reaction, with a maximum trapping capacity of 3 molars.

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Antibacterial Activity and Mechanism of Terpinene-4-ol against Pseudomonas fluorescens

GENG Yiming, LI Tingting, LI Jianrong, XIE Jing, LIN Hong, WANG Hong, SHEN Zhaohua, GUO Xiaohua, LAO Minjun, ZHOU Xiaomin, YU Jianyang

FOOD SCIENCE 2022, 43 (1): 30-36. DOI: 10.7506/spkx1002-6630-20201113-143

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The antibacterial activity of terpinene-4-ol against Pseudomonas fluorescens was investigated by measuring the minimum inhibitory concentration (MIC) and growth curve. Its effect on cell wall and cell membrane permeability were evaluated by determination of alkaline phosphatase activity and electrical conductivity, fluorescein diacetate (FDA) staining and scanning electron microscope (SEM) observation, and its effect on intracellular macromolecules and cellular metabolism was further explored by determining DNA, total protein and Na+, K+-ATPase activity. The results showed that the MIC was determined to be 2 μL/mL. Terpinen-4-ol could effectively destroy the cell wall of P. fluorescens in a dose-dependent manner, and enhance cell membrane permeability, leading to the leakage of intracellular ions. The results of SEM showed that terpinen-4-ol could damage the cell membrane irreversibly. Gel retardation electrophoresis analysis revealed that terpinene-4-ol could cause leakage of macromolecular DNA. Additionally, terpinen-4-ol reduced intracellular protein content and blocked the expression of protein and the synthesis of ATPase, thus resulting in cell apoptosis. Therefore, terpinen-4-ol has the potential to be used as a new preservative for aquatic products.

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Widely Targeted Metabolomic and Transcriptomic Analyses Reveal the Regulation of Trypsin on Antioxidant Enzymes and Saturated Fatty Acids in Hylocereus undatus Fruit during Storage

PANG Xinyue, ZHANG Yinyin, LI Bairu, CAI Luning, ZHAO Shoujing, LI Xin

FOOD SCIENCE 2022, 43 (1): 37-47. DOI: 10.7506/spkx1002-6630-20200916-203

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In order to gain further insights into the mechanism of action of trypsin in fruit preservation, the synergistic mechanisms of trypsin and antioxidant enzymes were evaluated in pitaya (Hylocereus undatus). Reactive oxygen species (ROS) and antioxidant enzyme-related genes were selected based on the RNA-seq data of H. undatus regulated by trypsin. The results of protein-protein interaction (PPI) networks suggested that the entire ROS network could be a true biological scale-free network. Analysis using the Molecular Complex Detection (MCODE) plugin in Cytoscape showed that most antioxidant enzymes, including superoxide dismutase (SOD), catalase (CAT), glutathione peroxidases (GPXs), were gathered in the cluster 2 of the ROS network. The differentially expressed antioxidant enzymes were further analyzed, revealing that peroxidase 5 (POD5) and CAT as the hub proteins were regulated by trypsin. In addition, all 22 saturated fatty acids identified based on targeted metabolomic data were down-regulated. Seven of the saturated lysophosphatidylethanolamine (LysoPC) and lysophosphatidylcholine (LysoPE) were the major metabolites. To sum up, trypsin can regulate the antioxidant system and inhibit the levels of saturated fatty acids to preserve pitaya. This finding may provide a new strategy for fruit preservation.

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Effect of Ethephon Treatment for ‘Cabernet Sauvignon’ Grapes on Phenolic Components in Wines

LIU Meiying, JIANG Junsheng, JIANG Naichun, XING Yingdong, ZHANG Zhenwen

FOOD SCIENCE 2022, 43 (1): 48-58. DOI: 10.7506/spkx1002-6630-20200906-073

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This study was carried out in order to investigate the effect of exogenous ethpheon treatment of grapes on the phenolic composition of wine. In a small container, wine was fermented from Cabernet Sauvignon (Vitis vinifera L.) grape berries sprayed with 400 mg/L ethophen (containing 1 mL/L Tween-80) or Tween-80 as a control at the beginning of veraison and harvested at the optimal time. The phenolic composition of the wine was qualitatively and quantitatively detected by high-performance liquid chromatography-electrospray ionization mass spectrometry (HPLC-MS/ESI). The results showed that exogenous ethophen effectively increased the chroma and color hue values of the wine, the total concentration of anthocyanins and the concentrations of most individual anthocyanins, the prominent ones being malvidin-3-O-glucoside and malvidin-3-O-(6-O-acetyl)-glucoside. Meanwhile, the concentrations of most individual non-anthocyanin phenolics, the major ones being epicatechin and gallic acid, and the total concentration of non-anthocyanin phenolics were also significantly increased. On the other hand, the concentrations of cyanidin-3-O-(6-O-acetyl)-glucoside, cyanidin-3-O-(trans-6-O-coumaryl)-glucoside and salicylic acid in the wine were not affected by exogenous ethophen treatment. Partial least squares discriminant analysis (PLS-DA) showed that the phenolic composition significantly differed between the treatment and control groups, and the anthocyanins malvidin-3-O-glucoside, malvidin-3-O-(6-O-acetyl)-glucoside and petunidin-3-O-(6-O-acetyl)-glucoside and the hydroxybenzoic acid gallic acid were the major differential phenolic components between the two groups, greatly contributing to the treatment group. In addition, exogenous ethophen increased the ratios of 3’5’/3’-hydroxyl subtituted methoxylated/non-methoxylated and pyrano/non-pyrano-anthocyanins, and decreased the ratios of 3’5’/3’-hydroxyl subtituted flavanols and 3’5’/3’-hydroxyl subtituted flavonols in the wine. In summary, treatment of wine grapes with exogenous ethophen in the fields plays a positive role in the accumulations of anthocyanin and non-anthocyanin phenolics in wine, and is therefore useful for the cultivation of ‘Cabernet Sauvignon’ grapes.

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Isolation, Purification and Antioxidant Activity of Polysaccharides from Osmunda japonica

HU Yanbo, ZHAI Liyuan, LIU Yang, ZHAO Siru, ZHAO Jun

FOOD SCIENCE 2022, 43 (1): 59-66. DOI: 10.7506/spkx1002-6630-20210426-373

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In this study, water-soluble polysaccharide from Osmunda japonica (WOJP), obtained by sequential water extraction and ethanol precipitation, was purified and fractionated by chromatography on diethylaminoethyl (DEAE)-cellulose columns into two major fractions: neutral WOJP (WOJP-N) and acidic WOJP (WOJP-A). As determined by high performance liquid chromatography (HPLC), the molecular mass of WOJP-N was 31.8 kDa, composed of rhamnose, galacturonic acid, glucose, galactose, xylose and arabinose, with a molar ratio of 9.1:5.7:13.3:37.6:5.6:11.8; WOJP-A had a molecular mass of 15.7 kDa, composed of rhamnose, galacturonic acid, galactose, and arabinose, with a molar ratio of 7.0:56.4:26.1:5.2. Fourier transform infrared spectroscopic (FTIR) analysis showed that WOJP-N was mainly composed of β-galactose; WOJP-A was mainly composed of galactopyranouronic acid with partial esterification modification. The antioxidant experiments showed that the Fe3+ reducing power, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity, and superoxide anion radical scavenging capacity of WOJP were similar to those of vitamin C (VC), indicating that WOJP had good antioxidant activity. WOJP-N and WOJP-A played synergistic roles in antioxidant activity, and both of them were active components of WOJP. These results will provide a basis for further studies on the structure-activity relationship of polysaccharides from Osmunda oleracea and the development of potential functional foods, and also provide a reference for the application of Osmunda oleracea.

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Comparison of Antioxidant Activity in Vitro of Antioxidants Used in Heat-Processed Meat Products and Their Effects on Oxidation

LI Mingyang, LIU Shuaiguang, LU Mengjiao, REN Xiaopu, PENG Zengqi

FOOD SCIENCE 2022, 43 (1): 67-75. DOI: 10.7506/spkx1002-6630-20201224-278

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In order to clarify the relationships between the antioxidant activity in vitro of different antioxidants permitted to be added in heat-processed meat products according to the national standard of China GB 2760-2014 and their inhibitory effect on protein and fat oxidation, the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity and reducing power of eight selected antioxidants were determined, and the effect of separately adding the antioxidants to heat-processed meat products was investigated on protein and lipid oxidation as reflected by thiobarbituric acid reactive substance (TBARS) value as well as the contents of carbonyl and sulfhydryl groups. The results showed that the total polyphenol content, DPPH radical scavenging capacity and reducing power of rosmarinci acid (RA), tea polyphenol (TP), theaflavins (TF) and carnosic acid (CA) were all significantly higher than those of glycyrrhiza extract (GE), extract of bamboo leaves (BL), sodium phytate (SP) and potassium sorbate (PS). For roasted and fried meat patties, there were large differences in the inhibitory effect of different antioxidants against protein and fat oxidation. BL was the most effective antioxidant suitable for all six processed meat products, TF was more suitable for roasted chicken patties and beef patties, TP was more suitable for roasted beef patties and pork patties, SP was more suitable for fried chicken patties and beef patties, and CA was more suitable for fried beef patties and pork patties. Overall, the antioxidants with strong antioxidant activity in vitro (RA, TP, TF, and CA) may not necessarily strongly inhibit protein and fat oxidation in heat-processed meat products, while the antioxidants with weak antioxidant activity in vitro can have strong inhibitory activity (BL and SP). This implies that there may not be a significant correlation between the antioxidant activity in vitro of different antioxidants and their ability to improve the oxidative stability of heat-processed meat products.

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Effects of Extrusion and Enzymatic Hydrolysis on the in Vitro Starch Digestibility, Protein Structure and Rheological Properties of Pea Flour

QI Mingming, PENG Huihui, SONG Jialin, ZHANG Jing, WANG Sihua, MA Chengye

FOOD SCIENCE 2022, 43 (1): 76-82. DOI: 10.7506/spkx1002-6630-20201120-216

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Objective: The effects of extrusion alone and followed by enzymatic hydrolysis on the microstructure and physicochemical properties of pea flour were investigated. Methods: The structures of raw, extruded and hydrolysed pea flours were determined using scanning electronic microscopy (SEM), X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR), a rapid viscosity analyzer (RVA), and a rheometer, and the in vitro starch digestibility was measured. Results: Extrusion partially destroyed the structure of pea flour, as manifested by a decrease in relative crystallinity, I1 045 cm-1/I 1 022 cm-1, viscosity, breakdown and retrogradation value. The relative crystallinity of starch in hydrolyzed extruded pea flour was increased, the viscosity was reduced, and the resistance to shearing and retrogradation was enhanced compared with extruded pea flour. Extrusion and enzymatic treatment had significant effects on the secondary structure of proteins in pea flour, as shown by a reduction (extrusion) or even disappearance (enzymatic treatment) of α-helix, a decrease in β-sheet and an increase in β-turn and random coil. In addition, extrusion and enzymatic treatment increased the content of slowly digestible starch (SDS) and decreased the content of resistant starch (RS). The viscoelasticity and temperature stability of pea flour was improved by enzymatic treatment. Conclusion: Pea flour extrudate and its enzymatic hydrolysate can be used as high-quality ingredients for high-SDS foods, and can be blended with cereals due to the increased protein digestibility and high lysine content.

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Effect of Ultra-high Pressure Pretreatment on Antioxidant Capacity and Cytoprotective Activities against Oxidative Damage on HepG2 Cells of Peel of Passiflora edulis Sims

SUN Pengzhen, CAO Jianxin, ZHAO Tianrui, CHENG Guiguang

FOOD SCIENCE 2022, 43 (1): 83-91. DOI: 10.7506/spkx1002-6630-20201113-140

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Phenolics widely exist in plants in free, esterified, and insoluble bound forms. The aim of the present study was to evaluate the changes in phenol contents, antioxidant and in vitro cytoprotective activities against H2O2 induced oxidative damage on HepG2 cells of free, esterified and insoluble bound phenolics in the peel of Passiflora edulis Sims (PEP) after ultra-high pressure (UHP) pretreatment. The results showed that after UHP treatment, not only the extraction rates of free, esterified and insoluble bound phenolics, but also the free phenol and flavonoid contents in the three phenolic extracts significantly increased. However, the phenol contents in the esterified and insoluble bound phenolic extracts significantly decreased. In addition, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical and 2,2’-azino-bis (3-ehtylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation scavenging capacity and ferric reducing antioxidant power (FRAP) of free phenols from the UHP treated PEP were significantly higher than those of the untreated PEP group, and the antioxidant capacity of all phenolic fractions was positively correlated with the phenol contents. The results of intracellular reactive oxygen species (ROS) and apoptosis assay showed that there was little difference in the ROS scavenging capacity or apoptosis between each phenolic fraction and the positive control group (VC). In summary, UHP pretreatment can effectively increase the phenol content, flavonoid content and antioxidant capacity of free phenolic fraction from Passiflora edulis peel, which could be used in functional foods and nutraceuticals thereby improve its application and economic value.

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Effect of Microwave Power on the Extraction Process of Anthocyanins from Cranberry

XUE Hongkun, TAN Jiaqi, CAI Xu, LIU Chenghai, TANG Jintian, LI Qian

FOOD SCIENCE 2022, 43 (1): 92-101. DOI: 10.7506/spkx1002-6630-20201017-152

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The microwave-assisted extraction process of anthocyanins from cranberry was investigated to explore the mechanism of microwave energy absorption and target component transfer in the extraction system. A microwave energy absorption model was established based on the electromagnetic theory to analyze the dielectric properties and the pattern of microwave energy absorption. According to the law of conservation of mass and energy, a heat and mass transfer model was established to analyze the patterns of distribution and variation of temperature and the amount of extracted anthocyanins in the extraction system. The microstructure of cranberry particles was observed by scanning electron microscopy (SEM). The results showed that the dielectric constant, dielectric loss factor and microwave energy absorption were positively correlated with microwave power. The simulation results showed that the higher the microwave power, the higher the temperature at the center of the extraction solvent and the greater the difference in temperature between the bottom and center. The critical temperature for the extraction of anthocyanins was 50 ℃. The concentration of anthocyanins at an extraction temperature lower than 50 ℃ increased with increasing microwave power and extraction time, and the same trend was observed for the degree of degradation of anthocyanins at an extraction temperature higher than 50 ℃. After microwave treatment, the cell wall was broken, and the degree of disruption increased with increasing microwave power. This indicated that microwave could enhance the extraction efficiency of anthocyanins from cranberry. These results can provide a theoretical basis for exploring microwave extraction conditions.

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Effect of Ultrasonic Pretreatment on the Structure and Function of Soybean Protein Isolate-Catechin Non-covalent/Covalent Complexes

DAI Shicheng, LIAN Ziteng, MA Linzhi, TONG Xiaohong, TIAN Tian, QI Weijie, PENG Chaoyong, FAN Yuhang, WANG Huan, JIANG Lianzhou

FOOD SCIENCE 2022, 43 (1): 102-110. DOI: 10.7506/spkx1002-6630-20210202-031

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This study was conducted to explore the effect of ultrasonic pretreatment on the structure and function of non-covalent/covalent complexes of soybean protein isolate (SPI) and catechin. SPI was pretreated with ultrasound before non-covalent/covalent binding to catechin at different pH conditions (3.0, 7.0, 9.0 and 12.0), Sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) was used to verify the formation of complexes and the binding degree between protein and polyphenols. Meanwhile, fluorescence spectroscopy, Fourier transform infrared (FTIR) spectroscopy and molecular docking were used to study the interaction between SPI and catechin. The changes in functional properties of the complexes were investigated in terms of foamability, foam stability, solubility, turbidity, and antioxidant capacity. The SDS-PAGE profile confirmed the formation of non-covalent/covalent complexes, and that ultrasonic pretreatment could affect the degree of binding. It was found that the highest amount of catechin was bound to ultrasonicated SPI at pH 12. Fluorescence and FTIR spectra indicated that the secondary structure of SPI in the non-covalent/covalent complexes was changed. Compared to the untreated SPI sample, the proportions of α-helix and β-sheet decreased, the proportions of β-turn and random coil increased, and the numbers of exposed tryptophan and tyrosine residues increased. The most significant effect of ultrasonic pretreatment was observed at pH 12; the proportion of β-turn increased to 40.20%, the proportion of random coil increased to 28.61%, and SPI’s structure became unfolded and loosened. After ultrasonic pretreatment, compared to the untreated SPI sample, the solubility, turbidity, foamability, foam stability and antioxidant capacity of SPI and complexes increased. In particular, the scavenging capacity against 1,1-diphenyl-2-picrylhydrazine (DPPH) radical and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation of complexes formed at pH 12 were up to 5.5 and 4.8 times of the untreated SPI sample, respectively. In addition, the molecular docking results revealed that the main non-covalent binding interactions between SPI and catechin were hydrogen bonds and hydrophobic interactions. To sum up, ultrasonic-treated SPI had the strongest binding strength to catechin at pH 12, and the resulting covalent complex had the best stability as well as significantly improved foamability and antioxidant activity.

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Relationship between Changes in the Activity and Fluorescence Intensity of Lactase Induced by Ultrahigh Pressure Treatment

HU Zhihe, CHENG Kaili, LU Dingqiang, XUE Lu, JIA Lingyun, ZHAO Xufei

FOOD SCIENCE 2022, 43 (1): 111-118. DOI: 10.7506/spkx1002-6630-20201127-280

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The objective of this work was to explore the relationship between changes in the activity and fluorescence intensity of neutral lactase induced by ultrahigh pressure treatment. Lactase was treated at different pressure conditions ((0.1, 100, 200, 300, 400, 500 and 600 MPa), at different temperatures (18, 20, 25, 30, 35, 40 and 45 ℃) and for different durations (10, 20, 30, 40, 50 and 60 min)), and its activity was detected by o-nitrophenyl-β-D-galactoside (ONPG) assay. The changes in intrinsic and extrinsic fluorescence intensity of lactase were detected by fluorescence assay, and the correlation between lactase activity and fluorescence intensity was analyzed by Pearson two-tail assay. The results showed that the activity of lactase treated at different pressures and 30 ℃ for 10 min increased with pressure up to 400 MPa and then decreased. The maximum value increased by 13.30% compared with the control group (0.1 MPa). Additionally, the intrinsic and extrinsic fluorescence intensity of lactase were altered, both reaching their maximum values at 400 MPa, and they were significantly correlated with the enzyme activity (P < 0.01). In the case of treatment at 300 MPa and 30 ℃, lactase activity first increased and then decreased with increasing treatment time in the range of 10–60 min. After 20 min, the enzyme activity reached its maximum value, showing a 14.83% increase compared with the control group (0 min). In addition, the intrinsic and extrinsic fluorescence intensity of lactase were changed and reached their maximum values after 20 min, showing a significant (P < 0.01) correlation with the enzyme activity. In the case of 10 min treatment at 300 MPa, the enzyme activity showed an upward and then downward trend with the increase in temperature, and reached its maximum value at 30 ℃, 7.46% higher than that of the control group (18 ℃). At temperatures in the range of 30–45 ℃, the enzyme activity was still higher than that in the control group. Under this condition, the intrinsic and extrinsic fluorescence intensity of lactase were changed, and they were significantly correlated with the enzyme activity (P < 0.01). Therefore, there was a significant correlation between changes in lactase activity and fluorescence intensity after ultrahigh pressure treatment under different conditions (P < 0.01), that is, the change of lactase activity was related to the tertiary structure.

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Comparative Effects of Ultra-high Pressure and Pasteurization on Structure and Foaming Properties of Egg White Protein

ZHANG Gensheng, LIU Xinci, YUE Xiaoxia, DING Yidan, ZHAO Chenmeihui, GOU Fengqi, LÜ Yunxiong

FOOD SCIENCE 2022, 43 (1): 119-126. DOI: 10.7506/spkx1002-6630-20201130-307

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In this study, egg white protein prepared from commercial fresh eggs was subjected to pasteurization or ultra-high pressure (UHP) sterilization (200–300 MPa and 2.5–12.5 min). After spray drying, circular dichroism (CD) spectroscopy, Fourier transform infrared (FT-IR) spectroscopy, ultraviolet (UV) spectroscopy, fluorescence spectroscopy and a dynamic light scattering laser particle size analyzer were employed to characterize the effects of the sterilization treatments on the conformation, particle size, surface potential, and foaming characteristics of egg white protein. The results showed that both pasteurization and ultra-high pressure sterilization irreversibly changed the conformation of egg white protein. The relative contents of α-helix and random coil increased, whereas the relative contents of β-sheet and β-turn decreased with increasing sterilization pressure. After UHP treatment, the fluorescence intensity decreased, and it increased first and then decreased with increasing pressure and dwell time. UHP treatment resulted in the exposure of tyrosine, tryptophan and phenylalanine residues, but the exposed amino acid residues were re-buried inside the protein molecule with increasing dwell time. In addition, high pressure induced the aggregation of egg white protein. The particle size increased first and then decreased with increasing sterilization pressure and holding time, and the particle size distribution became more uniform. At 300 MPa, the surface potential, foaming ability and foam stability increased with increasing sterilization time up to 7.5 min and then decreased. At 200 and 250 MPa, the foam ability and foam stability continuously increased. Compared with pasteurization, ultra-high pressure sterilization caused greater damage to the secondary structure and less damage to the tertiary structure, and effectively improved the polydispersity index, surface potential, foamability and foam stability of egg white protein.

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Effect of N-Glycome from Human Milk and Bovine Milk on Intestinal Microorganisms in Mice

GUO Jingyu, CHEN Yaran, MAO Huimin, WANG Ting, Josef VOGLMEIR, LIU Li

FOOD SCIENCE 2022, 43 (1): 127-134. DOI: 10.7506/spkx1002-6630-20210129-338

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In order to explore the effect of human milk N-glycome (HMN) and bovine milk N-glycome (BMN) on the intestinal flora in mice, glycosidase activity related to N-glycome in the fecal flora of C57BL/6J male mice was determined in vitro and the utilization of HMN and BMN by the fecal flora was simulated. The mice were randomly divided into control, HMN and BMN treatment groups. After 21 days of gavage, the contents of short chain fatty acids (SCFAs) in the cecum was detected, and 16S rDNA high-throughput sequencing was used to analyze the composition of intestinal microorganisms. The results showed that the activity of β-galactosidase, α-fucosidase and β-N-acetylglucosaminidase were detected in mouse fecal flora, and that HMN and BMN could be utilized by it. Compared with the control group, the intake of HMN increased the contents of total short-chain fatty acids (SCFAs) significantly (P < 0.05), while BMN did not (P > 0.05). The intake of HMN and BMN significantly changed the composition of intestinal microbes, a significant difference being observed between the two groups. At the phylum level, the intake of HMN reduced the relative abundance of Bacteroidetes and increased the relative abundance of Firmicutes, compared with the control group while the intake of BMN significantly reduced the relative abundance of Proteobacteria. And at the genus level, the relative abundance of Muribaculaceae_norank and Parasutterella were reduced in both HMN and BMN groups, whereas the relative abundance of Bacteroides and Enterococcus were increased compared with the control group. However, the relative abundance of Bacteroides and Enterococcus were not significantly different between the two groups. In addition, the relative abundance of Lactobacillus, Erysipelotrichaceae_Unclassified and Escherichia in the HMN group was higher than that in the control and BMN groups, while the relative abundance of Akkermansia in the BMN group was higher than that in the control and HMN groups. Generally, HMN and BMN could affect the structure and composition of mouse intestinal flora, which is important for understanding the function of N-glycome and applying it in the development of infant formula milk in the future.

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Protective Effect of Mori Fructus Polysaccharide on Liver Injury Induced by Cadmium in Mice

LI Bianli, CHEN Huaguo, ZHAO Chao, GONG Xiaojian, ZHOU Xin

FOOD SCIENCE 2022, 43 (1): 135-141. DOI: 10.7506/spkx1002-6630-20210131-372

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Objective: To explore the protective effect of Mori Fructus polysaccharide (MFP) on cadmium-induced liver injury in mice. Methods: Male Kunming mice were randomly divided into blank, model, positive control and MFP groups. Cadmium chloride (CdCl2) solution was intraperitoneally injected into mice for up to seven and 28 days to establish acute and chronic liver injury models, respectively. The liver index, routine blood parameters, the activity levels of asparate aminotransferase (AST), alanine aminotransferase (ALT) and alkaline phosphatase (ALP) levels in liver homogenate, and pathological changes in the liver were observed to evaluate the therapeutic effect of MFP. Results: Compared with the acute liver injury model group, the activities of hepatic AST, ALT and ALP in the MFP group was decreased by 33.32%, 33.38% and 34.11%, respectively (P < 0.05), and the pathological changes in the liver were significantly improved. Compared with the chronic liver injury model group, MFP reduced the liver index of mice with liver injury by 21.20% (P < 0.01), decreased the activities of AST, ALT and ALP in liver homogenate by 27.01%, 33.46% and 29.69%, respectively (P < 0.01), and increased the mean corpuscular hemoglobin concentration (MCHC) by 4.7% (P < 0.05). Conclusion: MFP has a protective effect on cadmium-induced liver injury. This finding provides evidence that MFP can be used in the prevention and treatment of cadmium-induced liver injury.

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In Vitro and in Vivo Hypolipidemic Effect of Undaria pinnatifida Polysaccharide

TANG Rumeng, JIAO Wenya, SANG Yaxin, LI Xiaomeng, PANG Xiaoyu, LIU Weihua, WANG Xianghong

FOOD SCIENCE 2022, 43 (1): 142-149. DOI: 10.7506/spkx1002-6630-20210108-087

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Objective: In vitro and in vivo methods were used to explore the hypolipidemic effect of Undaria pinnatifida polysaccharide (PUP). Methods: In a simulating gastrointestinal environment, the taurocholate-binding capability of PUP and its inhibitory effect on pancreatic lipase were determined. C57BL/6J mice were fed a high-fat diet (HFD) to induce hyperlipidemia. The hyperlipidemic mice were gavaged with simvastatin, physiological saline or PUP at low and high doses. Body mass, four serum lipid parameters, serum antioxidant indices and serum and liver marker enzyme activities as well as hepatic pathological changes in the PUP groups and the hyperlipidemia group were measured and compared with each other. Results: At a concentration of 10 mg/mL, the binding rate of PUP to taurocholate was 52.3%, and the inhibition rate of pancrelipase by PUP at 1.0 mg/mL was 31.9%. In addition, PUP alleviated body mass gain in HFD-fed mice, suppressed the increase in total triglycerides (TG), total cholesterol (TC), low density lipoprotein cholesterol (LDL-C), increased the level of high density lipoprotein cholesterol (HDL-C), and improved the antioxidant status. PUP also reduced the content of malondialdehyde (MDA), the activity of serum and liver marker enzymes and liver damage caused by HFD. Conclusion: PUP has a significant hypolipidemic effect in vitro and in vivo.

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Residue Behavior and Dietary Risk Assessment of Beta-cypermethrin in Cabbage

SU Long, GONG Daoxin, ZHAO Jia, LIAO Chanjuan

FOOD SCIENCE 2022, 43 (1): 150-155. DOI: 10.7506/spkx1002-6630-20210112-132

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In order to evaluate the safety of beta-cypermethrin applied on cabbage (Brassica oleracea L.), the residue and dissipation dynamics of beta-cypermethrin in cabbage were studied through filed experiments carried out in Shaanxi, Fujian and ten other provinces in China and the dietary intake risk of beta-cypermethrin was assessed. Samples were extracted with acetonitrile. The extract was suction filtrated, salted out, concentrated and then brought to a final volume of 5 mL with n-hexane before analysis by gas chromatography (GC). The results showed that good linearity was found between the concentration of beta-cypermethrin in the range of 0.01–5.00 mg/L and response peak area, with a determination coefficient of 0.999 9. The recoveries of beta-cypermethrin at three spiked levels of 0.05, 0.5 and 5 mg/kg ranged from 83% to 106%, with relative standard deviation (RSD) of 6%–9%. The limit of quantitation (LOQ) of the developed method was 0.05 mg/kg. In filed experiments, 3% beta-cypermethrin microcapsule suspension was applied twice times on cabbage at a dose of 33.75 g/hm2 with an interval of seven days. At seven days after the last application, the residue of beta-cypermethrin in cabbage ranged between < 0.05 mg/kg (less than LOQ) and 0.28 mg/kg, and the supervised trials median residue (STMR) was 0.13 mg/kg. At 10 days after the last application, the residue of beta-cypermethrin in cabbage ranged from < 0.05 mg/kg (less than LOQ) and 0.21 mg/kg, and the STMR was 0.07 mg/kg. Both residue levels were lower than the maximum residue limit (MRL) value of 5 mg/kg. The dissipation process of beta-cypermethrin in cabbage followed a first-order kinetic model. The dissipation half-lives of beta-cypermethrin residues in cabbage from Shanxi, Zhejiang, Hunan and Guangxi were 3.8, 2.0, 2.7 and 3.7 days, respectively, and the correlation coefficients (r) ranged from 0.967 to 0.994. The national estimated daily intake (NEDI) of beta-cypermethrin was 0.575 mg and the risk quotient (RQ) was 45.6%. The results of risk assessment showed that the dietary intake risk of beta-cypermethrin was acceptable.

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Mechanism of the Antioxidant Action of Antarctic Krill Oil in Mice with Ulcerative Colitis Induced by Dextran Sulfate Sodium

ZHOU Xiaoling, XIANG Xingwei, ZHOU Yufang, ZHENG Bin, DENG Shanggui, LIAO Miaofei, WEN Zhengshun

FOOD SCIENCE 2022, 43 (1): 156-163. DOI: 10.7506/spkx1002-6630-20200831-417

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Objective: To explore the antioxidant effect and underlying mechanism of Antarctic krill oil (AKO) in mice suffering from dextran sulfate sodium (DSS)-induced ulcerative colitis (UC). Methods: BALB/c mice were randomly divided into four groups: normal, UC model, low-dose AKO (L-AKO, 0.25 g/(kg mb·d)) and high-dose (H-AKO, 0.5 g/(kg mb·d)) AKO treatments. Mice were induced to develop UC by adding 3.5% DSS to their drinking water for one week. Colon tissues were collected after the mice were euthanized to observe histological changes by hematoxylin-eosin (H&E) staining, and the expression levels of superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), interleukin-6 (IL-6), tumor necrosis factor-α (TNF-α), lipopolysaccharides (LPS), and diamine oxidase (DAO) in colon tissues were detected. Quantitative polymerase chain reaction (qPCR) and Western blot were used to further determine the expression of genes and key proteins related to the nuclear factor erythroid 2-related factor 2 (Nrf2) signaling pathway in the colon. Results: H-AKO treatment could not only attenuate colon injury caused by DSS intervention, but also significantly increase the expression of antioxidant enzyme genes (P < 0.05), and reduce the levels of inflammatory factors and intestinal permeability indicators (IL-6, TNF-α, LPS and DAO) (P < 0.05) in colon tissues. qPCR results showed that H-AKO increased the gene expression of Nrf2 as well as GSH-Px, SOD and HO-1. Western blot results showed that AKO treatment activated the Nrf2 signaling pathway by increasing Nrf2 protein and decreasing Keap1 protein expression. Conclusion: AKO can exert antioxidant protection in UC mice through activating the expression of genes and proteins related to the Nrf2 signaling pathway, enhancing the expression of antioxidant enzymes, thereby reducing oxidative stress injury, suppressing inflammatory response, and restoring intestinal barrier structure and function.

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Effect of 1-Methylcyclopropene Treatment on the Antioxidant System of Gynura bicolor DC.

ZHANG Fei, SHI Jie, XIE Yitong, JIANG Li

FOOD SCIENCE 2022, 43 (1): 164-170. DOI: 10.7506/spkx1002-6630-20201219-222

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The effect of 10 μL/L 1-methylcyclopropene (1-MCP) treatment for 6?h on the antioxidant system of Gynura bicolor DC. (G. bicolor) leaves stored at ambient temperature was examined in this study. The results showed that 1-MCP treatment improved the sensory quality of G. bicolor, inhibited the respiration intensity, suppressed the accumulation of superoxide anion and hydrogen peroxide, and maintained the contents of ascorbic acid and glutathione. In addition, 1-MCP treatment upregulated the expression of genes encoding antioxidant enzymes (GbSOD, GbAPX1, GbCAT and GbGR) at different storage times to varying degrees to enhance the activity of superoxide dismutase (SOD), ascorbate peroxidase (APX), catalase (CAT) and glutathione reductase (GR) thereby improving the antioxidant capacity and delaying the senescence process of G. bicolor leaves. The findings of this study can provide a theoretical basis for further studies.

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Antimicrobial Properties of ZAISe/ZnS Quantum Dot/Chitosan Composite Packaging

ZHOU You, WANG Mengjun, CAO Chongjiang

FOOD SCIENCE 2022, 43 (1): 171-176. DOI: 10.7506/spkx1002-6630-20201207-074

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ZAISe/ZnS oil-soluble core-shell quantum dots, prepared with chitosan as film-forming material and ZAISe/ZnS quantum dots as photosensitive material, were transferred into a water phase for combination with chitosan to prepare quantum dot/chitosan composite film, and its physicochemical properties and inhibitory effect on Escherichia coli and Staphylococcus aureus under light and dark conditions were evaluated. The results showed that the quantum dot/chitosan composite film solution possessed more significant bacteriostatic effects under light conditions compared with chitosan film. Owing to this as well as the fact that quantum dots are safe and non-toxic, the composite film is expected to be applied in the preservation of fruits and vegetables.

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Effect of Exogenous Sucrose Treatment on the Peel Coloration in Postharvest Peaches

TIAN Mengyao, ZHOU Hongsheng, TANG Tingting, ZHANG Yingtong, LING Jun, LUO Shufen, LI Pengxia

FOOD SCIENCE 2022, 43 (1): 177-183. DOI: 10.7506/spkx1002-6630-20201112-135

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This study was undertaken in order to explore the effect of exogenous sucrose treatment on the peel coloration in postharvest peaches. Freshly harvested ‘Chunmei’ peaches were dipped in 200 mmol/L sucrose and then stored at (20 ± 1) ℃. Fruit quality traits, and the contents of anthocyanins and endogenous sugars and enzyme activities related to anthocyanidin metabolism were measured during postharvest storage. The results showed that sucrose treatment had no significant effects on the respiratory intensity, ethylene release rate, total soluble solids content or hardness of peach fruit (P > 0.05), but it increased the contents of anthocyanins and sucrose. In addition, sucrose treatment maintained relatively high activities of the enzymes related to anthocyanin synthesis in postharvest peach peel, such as chalcone synthase (CHS), flavonoid 3-hydroxylase (F3H), dihydroflavonol reductase (DFR) and UDP-glucose: flavonoid 3-O-glucosyltransferase (UFGT). Therefore, exogenous sucrose treatment can improve anthocyanin synthesis by regulating anthocyanidin metabolism-related enzyme activities in peach peel. This finding will provide a reference for research on the improvement of color in peach peel after harvest.

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Correlation of Active Oxygen Metabolism and Water Migration with Fruit Firmness in Lingwuchangzao Jujube during Storage

WANG Juan, ZHANG Haihong, MA Xiaoyan, GAO Kun, WANG Tong

FOOD SCIENCE 2022, 43 (1): 184-190. DOI: 10.7506/spkx1002-6630-20210131-371

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Objective: To correlate active oxygen metabolism and water migration with fruit firmness in fresh Lingwuchangzao jujube during storage. Methods: The relative electrical conductivity (REC), malondialdehyde (MDA) content, hydrogen peroxide (H2O2) content and hardness of jujube fruit were measured during storage at room temperature (25 ℃) or 4 ℃, and the water migration and content were determined by low-field nuclear magnetic resonance (LF-NMR). Result: The accumulation of H2O2 and MDA and REC showed an upward trend with increasing storage time, and changed more significantly at room temperature than 4 ℃ (P < 0.05). REC increased rapidly after the 8th and 12th day storage at 25 and 4 ℃, respectively. In addition, the membrane structure was destroyed, and H2O2 and MDA were accumulated in large amounts. Analyses of water migration and relaxation areas of different water states revealed that the states of water molecules were mutually transformed into each other as storage proceeded. In general, total relaxation area (A2) and free water relaxation area (A23) showed a significant downward trend during storage at the two temperatures, and the trends were consistent with each other. A22 first rose and then fell. A21 showed a downward trend and an upward and then downward trend at 25 and 4 ℃, respectively. Conclusion: The rate of water loss from fresh jujubes stored at 4 ℃ was slower than that from those stored at room temperature (P < 0.05). Fruit hardness decreases with storage time. The texture quality of fresh jujubes stored at room temperature was significantly lower than that of fresh jujubes stored at 4 ℃ (P < 0.05). Correlation analysis and path analysis results showed that A21, MDA, A23 and REC significantly affected the firmness of fresh jujube fruit. This study may provide a theoretical basis for the storage and preservation of fresh Lingwuchangzao jujubes.

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Effects of Dominant Spoilage Bacteria on Quality Change in Obscure Pufferfish (Takifugu obscurus) during Cold Storage and Analysis of Their Spoilage Ability

FENG Haojie, LAN Weiqing, ZANG Yiyu, TANG Shuwen, LIU Dayong, XU Xiao, ZHOU Dapeng, XIE Jing

FOOD SCIENCE 2022, 43 (1): 191-197. DOI: 10.7506/spkx1002-6630-20210131-363

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The effects of different inoculation methods of two dominant spoilage bacteria on the quality change in obscure pufferfish (Takifugu obscurus) during cold storage and their spoilage ability were evaluated. Sterile whole fish were inoculated with Pseudomonas fluorescens, Shewanella putrefaciens, or their combination. Samples treated with sterile water were taken as the control group. All samples were stored at 4 ℃. Microbial (total viable count, Pseudomonas bacteria count, and Shewanella bacteria count), physiochemical (pH, total volatile base nitrogen (TVB-N)) contents, K value, and xanthine oxidase (XOD) activity), and protein properties (total sulfhydryl (SH) content, myofibril fragmentation index (MFI), and intrinsic fluorescence intensity (IFI)) were measured at 2-day intervals during storage, and magnetic resonance imaging (MRI) was also carried out to analyze quality changes comprehensively. The spoilage ability of the dominant spoilage bacteria was evaluated by the yield factor of spoilage metabolite production. The results showed that total viable count, TVB-N contents and K value in the inoculation groups were higher than those of the control group. Inoculation with the spoilage bacteria accelerated protein oxidation and promote the breakage of myofibril, resulting in changes in the tertiary structure of fish proteins and a significant decrease in water content. Moreover, the rate of quality deterioration in the combined inoculation group was faster than that in the single inoculation groups. According to the results of the yield factor of spoilage metabolite production, the combined inoculum had the strongest spoilage ability, followed by S. putrefaciens, and P. fluorescens had the weakest spoilage ability.

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Effect of Water Activity on Flavor and Microbial Community of Dehydrated Chives during Storage

XIE Minhao, PU Haoliang, SU Anxiang, HU Qiuhui, YANG Wenjian

FOOD SCIENCE 2022, 43 (1): 198-205. DOI: 10.7506/spkx1002-6630-20210723-278

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The volatile compounds and microbial community composition of dehydrated chives stored under different water activity (aw) conditions for 50 days were investigated in the present study, and the correlation between them was also analyzed. The data showed that the bacterial community diversity in dehydrated chives was significantly increased after storage (P < 0.05), and the bacterial community structure was changed noticeably. The relative abundance of the families Leuconostocaceae and Enterobacteriaceae, and the genera Weissella, Erwinia, Rosenbergiella and Ewingella were significantly decreased, and the relative abundance of 17 families including Micrococcaceae, Microbacteriaceae, and Nocardiaceae, and 20 genera including Kocuria, Streptococcus, and Bacillus were significantly higher in dehydrated chive samples stored at the highest aw of 0.84 than at other aw levels. After 50 days of storage, the types and relative contents of volatile sulfide components were decreased, while those of volatile hydrocarbons were elevated. The relative abundance of Kocuria, Streptococcus and Bacillus were closely associated with the contents of various volatile compounds. The present study revealed that aw has an important impact on the storage characteristics and quality of dehydrated chives. This finding may be helpful for quality maintenance and shelf-life extension of dehydrated chives during storage.

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Comparison of Quality Characteristics of Live and Dead Crayfish during Cold Storage

ZHANG Yanling, XIANG Junfei, ZHU Yajun, SANG Yanfei, JIANG Shaotong, LU Jianfeng, LIN Lin

FOOD SCIENCE 2022, 43 (1): 206-212. DOI: 10.7506/spkx1002-6630-20201019-167

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The total viable count (TVC), pH, total volatile basic nitrogen (TVB-N) content, thiobarbituric acid (TBA) value, sensory evaluation and color of live and dead crayfish were measured during storage at 4 and 0 ℃. The results indicated that the TVC, TVB-N content, TBA value, yellowness (b* value) and total color difference (ΔE*) of both live and dead crayfish increased with storage time irrespective of storage temperature, while the pH increased after an initial decrease and the sensory evaluation score, total sulfhydryl group content and brightness (L* value) continued to decrease. Considering all above indicators together, the shelf lives of live and dead crayfish stored at 4 ℃ were 8 and 4 days, respectively, and the shelf lives of live and dead crayfish stored at 0 ℃ were 12 and 11 days, respectively. When stored at 4 ℃, the quality of live crayfish was significantly better than that of dead crayfish, whereas there was no significant difference in the quality of live and dead crayfish during storage at 0 ℃.

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Design of Colloidal Structures for Salt-Reduced Foods

ZHANG Yanhui, ZHENG Hongxia, LIU Nan, GAO Yanxiang, MAO Like

FOOD SCIENCE 2022, 43 (1): 213-222. DOI: 10.7506/spkx1002-6630-20200816-208

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Salt is a commonly used condiment. Health problems such as hypertension and cardiovascular diseases caused by high-salt (sodium) diets have become increasingly serious. However, reducing salt or using salt substitutes often results in poor sensory quality. The sodium in the diet mainly comes from processed foods, among which food colloids are important sources of sodium. The structural design of food colloid systems to reduce the intake of sodium while retaining the original flavor has become a focus of current studies. From the perspective of food matrices, this article briefly describes the mechanism of salty taste perception, and summarizes the current methods available for salt reduction and their advantages and disadvantages. Emphasis is put on the methods of reducing salt in food colloids (adjusting matrix properties, improving network structure, optimizing salt distribution, and accelerating interface instability), and reasonable suggestions are put forward. Through this review, we hope to provide theoretical support for promoting the development of international salt reduction actions.

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Progress in Pesticide Residue Changes during Wine Brewing and Interference with Flavor Quality

ZHAO Shanshan, LI Minmin, CHEN Jieyin, TIAN Jian, KONG Zhiqiang, DAI Xiaofeng

FOOD SCIENCE 2022, 43 (1): 223-231. DOI: 10.7506/spkx1002-6630-20200823-307

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Insecticides, fungicides and other chemical pesticides are commonly used by grape growers to prevent and control pests and diseases, which inevitably leads to residues of harmful substances in wine, jeopardizing the quality and safety of wine. This article reviews the behavior of pesticide residues in winemaking and the influence of pesticide residues on wine flavor, with a focus on the effects of destemming and crushing, dipping, fermentation, clarification and filtration on the migration, degradation and metabolism of common pesticide residues. Meanwhile, this article also analyzes the interference of pesticide residues with the major flavor substances (alcohols, esters and volatile sulfur compounds) in wine. We expect that this review will provide reference for future studies on pesticide residues in wine for the production of safe and high-quality wine.

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Construction and Functional Characterization of Metal-Polyphenol Network and Its Application in Food Field: A Review of Recent Literature

JIAO Ting, WANG Wenhang, CHENG Yun, ZHANG Haiyan, ZHANG Wenhui, ZHANG Hongjie

FOOD SCIENCE 2022, 43 (1): 232-239. DOI: 10.7506/spkx1002-6630-20200814-182

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The metal-polyphenol network (MPN) formed by polyphenols and metal ions combines the specific functions of metal ions and high affinity of polyphenol structures to various surfaces synergistically. MPN can be adsorbed on various surfaces such as nanomaterials and biological interfaces, with more stable structure. In recent years, MPN has developed rapidly and been widely used in many fields. This article summarizes the assembly mechanism and components (mainly tannic acid and iron ion) of MPN, and briefly introduces readers to the common assembly methods of one-step blending deposition and layer-by-layer assembly, as well as the common characterization methods. Particularly, the antimicrobial activity, antioxidant effect, adsorptive property and pH response of MPN are discussed, with focus on its application in food field. Finally, this article gives an outlook on future trends in the development of MPN.

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Progress in Preparation and Application of Natural Polysaccharide Microgels

CHEN Fangfang, Hu Meng, Zhang Chao, Wu Yuehan, Xu Longquan, Gao Zhiming, Fang Yapeng

FOOD SCIENCE 2022, 43 (1): 240-249. DOI: 10.7506/spkx1002-6630-20200815-201

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Microgels are functional particles with an internal network structure in the 0.1–100 μm size range. Due to their small particle size, easy binding to other components and tunable structure, microgels have unique advantages in various fields including foods, medicines, and cosmetics. The physicochemical and functional properties of microgels vary depending on the raw material and preparation method used. This review summarizes the recent progress in the preparation, functions and application of microgels derived from natural polysaccharide, and discusses their application potential in the food field and future research hotspots.

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Research and Application of Lactic Acid Bacteria against Foodborne Pathogens: A Review

KANG Shenmin, WU Ruiyun, MU Wenqiang, ZHANG Shiqi, LI Pinglan

FOOD SCIENCE 2022, 43 (1): 250-259. DOI: 10.7506/spkx1002-6630-20210526-326

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Foods may be contaminated by foodborne pathogens during production, processing, transportation, storage, and consumption, resulting in hidden safety hazards. Currently, many sterilization methods are available to control foodborne pathogens including thermal processing, irradiation, electrolyzed water and plasma. But they have some disadvantages in terms of food sensory quality, large-scale application, and safe production. Lactic acid bacteria are widely used as starter cultures and preservatives in foods because of their versatile biolgical activity, and they also can antagonize foodborne pathogens in foods. In this article, the antibacterial mechanism of lactic acid bacteria is expounded from the perspectives of competitive effect, interference with the bacterial virulence signal system and antibacterial metabolites, and the latest application of lactic acid bacteria against foodborne pathogens in dairy products, meat products, and fruit and vegetable products is reviewed. We hope that this review could provide a new idea for the control of foodborne pathogens and the development of lactic acid bacteria preparations.

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Progress in Non-destructive Citrus Quality Detection Using Near-infrared Spectroscopy

ZHANG Xinxin, LI Pao, YU Mei, JIANG Liwen, LIU Xia, SHAN Yang

FOOD SCIENCE 2022, 43 (1): 260-268. DOI: 10.7506/spkx1002-6630-20200904-041

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Citrus is the world’s most produced fruit. China is a big producer and seller of citrus. At present, there are some problems in China’s citrus industry, such as poor separation and processing technologies and backward postharvest postharvest quality grading, making citrus fruit from the country uncompetitive in the international market. The detection and quality grading of citrus products is an effective way to improve their competitiveness. However, traditional quality evaluation methods, such as naked eye observation, image recognition and chemical titration, are time-consuming, laborious, and inaccurate. Particularly, chemical titration is destructive to samples. Therefore, developing a fast and non-destructive detection method for citrus fruit quality is a hotspot and difficulty in current research. In recent years, near-infrared spectroscopy (NIRS) has been widely used in the non-destructive analysis of environmental, medicinal and food samples. However, there are still some problems in the non-destructive testing of citrus fruit by NIRS, such as unclear mechanism and low precision. Researchers from China and other countries have made many efforts to solve those problems. In this article, the literature on non-destructive detection of citrus using NIRS is reviewed, with focus on the feasibility of using NIRS to detect citrus fruit as well as the selection and chemometric optimization of instrument types and parameters. And some suggestions are put forward to solve problems existing in this field. We expect that this review will provide reference for the nondestructive detection of citrus fruit.

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Advances in Research on Cholesterol-Lowering Functional Foods

GUO Zinan, PAN Jingjin, HE Mingjun, LI Mingxuan, CHEN Li, WU Jundi, WANG Weiyan, HU Hongchen, SHEN Feifan, ZHU Hanyue

FOOD SCIENCE 2022, 43 (1): 269-277. DOI: 10.7506/spkx1002-6630-20201113-146

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One of the major diseases that threatens human health all over the world is cardiovascular disease, which has become the leading cause of death in adults in China. Hypercholesterolemia is one of the risk factors for cardiovascular diseases. Statins, cholestyramine and eztimibe are currently used clinically to treat hypercholesterolemia. However, long-term administration of these drugs may cause various side effects. Cholesterol-lowering functional foods have begun to be used as an alternative to drugs since they exert an efficacy similar to that described for drugs without any side effects. The present review discusses the synthesis, metabolism and excretion of cholesterol and how the body modulates plasma cholesterol balance. Additionally, this review summarizes recent studies on cholesterol metabolism and cholesterol-lowering functional foods as well as their active components and action mechanisms.

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Progress in Understanding the Effect and Mechanism of Ultrasonic Alone and Combined with Other Sterilization Techniques on the Inactivation of Bacterial Spores

LÜ Ruiling, DING Tian, ZHOU Jianwei, LIU Donghong

FOOD SCIENCE 2022, 43 (1): 278-284. DOI: 10.7506/spkx1002-6630-20200827-374

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As a green non-thermal physical sterilization technology, ultrasonic can kill microorganisms in a short period of time while causing little damage to functional components in foods and maintaining food quality, making it a promising candidate for application in the food industry. Spores, a dormant form of vegetative cells with strong resistance to various processing techniques and sanitizers, are difficult to inactivate, attributable to its dense structure. As ultrasonic has only a limited killing effect on spores, many studies have applied a combination of ultrasonic and other sterilization technologies to kill spores. This review focuses on the killing effect and mechanism of ultrasonic alone and in combination with other sterilization technologies on bacterial spores. This review is expected to provide a theoretical reference for the non-thermal inactivation of bacterial spores.

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Recent Advances in Applications of Nanozymes in Food Detection

LI Furong, XIANG Fachun, CAO Liping, SHAO Yong, SHE Yongxin, ZHENG Lufei, JIN Maojun, JIN Fen, WANG Jing, LI Chongying, WANG Shanshan

FOOD SCIENCE 2022, 43 (1): 285-297. DOI: 10.7506/spkx1002-6630-20201105-058

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Nanozymes are an emerging nanomaterial with enzyme-like characteristics. Due to their attractive features such as higher stability, easier modification and mass production, lower cost, and more tunable and tailored properties compared with natural enzymes, nanozymes have been widely used in sensing, bioimaging, antibacterial treatment, cancer therapy and environmental protection in the past few years. In this review, we summarize the major types of nanozymes and their enzyme-like characteristics and mechanisms of action. Emphasis is put on the construction of nanozyme-based sensors and the current status of their application in food safety detection, mainly including pesticides, veterinary drugs, inorganic ions, mycotoxins, foodborne pathogens, illegal food additives, and phenolic pollutants. In addition, the challenges and future directions in the application for nanozymes in this field are briefly discussed.

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Supervisory Regulations and Standards for Vegetarian Meat in China and Other Countries: Comparative Analysis and Enlightenments

ZHANG Kaihua, ZANG Mingwu, ZHAO Hongjing, LI Dan, ZHANG Zheqi, LI Xiaoman, ZHANG Shunliang, ZHAO Bing, WANG Shouwei

FOOD SCIENCE 2022, 43 (1): 298-305. DOI: 10.7506/spkx1002-6630-20210420-271

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Artificial meat falls into two categories: vegetarian meat and cultured meat. High production costs and unknown food safety supervision risks are major obstacles restricting the marketing of cultured meat. In contrast, as a traditional artificial meat with huge market potential, vegetarian meat is becoming a hotspot in the global food industry. New vegetarian meat products such as plant-based burger and vegetarian nuggets have been put on the market. However, food safety regulations and standard systems for vegetarian meat have not been well established, which brings challenges to compliance supervision and the healthy development of the industry. This article systematically reviews the current regulations and standards for vegetarian meat in some international organizations, developed countries and regions such as the Codex Alimentarius Commission, the United States, the European Union, Canada, Singapore, Australia, and New Zealand, as well as China. Meanwhile, we compare the characteristics of vegetarian meat in terms of product nomenclature and classification, the use of the animal-derived ingredients, quality indicators, the use of food additives and nutrition supplements, microbial limits, and labelling and claims between China and foreign countries. Finally, some suggestions are proposed for improving the vegetarian meat regulations and standard system in China.

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Plant Polyphenols Inhibit AGEs-Induced Inflammatory Responses through the RAGE/MAPK/NF-κB Signaling Pathway: A Review

ZHOU Ziyi, XIA Xiaoxia, RAN Huan, CHEN Yuanyuan, LEI Xiaojuan, ZHAO Jichun, ZENG Kaifang, MING Jian

FOOD SCIENCE 2022, 43 (1): 306-312. DOI: 10.7506/spkx1002-6630-20210428-400

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Advanced glycation end products (AGEs) are stable end products produced by the reaction of free amino groups in proteins, amino acids, lipids or nucleic acids with carboxyl?groups in?reduced sugars (glucose, fructose and sugar) toward the end of the Maillard reaction. AGEs can interact with the receptor for advanced glycation end products (RAGEs) to activate certain downstream signaling pathways and consequently induce oxidative stress and inflammation. Plant polyphenols can inhibit AGEs-induced RAGE up-regulation, suppress the phosphorylation of nuclear factor kappa B (NF-κB) and the activation of mitogen-activated protein kinases (MAPKs), and significantly down-regulate the gene expression of inflammatory mediators including tumor necrosis factor-alpha (TNF-α), interleukin-1β (IL-1β) and interleukin-6 (IL-6). Therefore, this paper summarizes the mechanism of action by which plant polyphenols regulate AGEs-induced gene expression of inflammatory factors through the RAGE/MAPK/NF-κB signaling pathway. We expect this review to provide a scientific basis for the development of antioxidant and anti-inflammatory nutraceuticals and pharmaceuticals based on plant polyphenols.

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Progress in Research on Food Delivery Systems for Lutein Encapsulation

GUO Jing, HU Tan, PAN Siyi

FOOD SCIENCE 2022, 43 (1): 313-320. DOI: 10.7506/spkx1002-6630-20210330-373

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Lutein, a dietary carotenoid, has various pharmaceutical functions such as protecting retinal pigment epithelial cells from damage caused by blue light, preventing cardiovascular and cerebrovascular diseases and anti-tumor activity. It is also a natural food colorant and antioxidant. The application of lutein in foods is hindered by its poor water solubility, chemical instability, and low oral bioavailability. To solve this problem, delivery systems have been developed. This review discusses the factors limiting lutein application, and summarizes the current status of research on food delivery systems for lutein encapsulation. We anticipate that this review will provide a reference for further research and application of lutein.

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Progress in Food Preservation Based on Bacterial Quorum Quenching

LI Xiang’ao, WEN Rongxin, LÜ Yichao, KONG Baohua, WANG Wenxuan, ZHOU Yafei, CHEN Qian

FOOD SCIENCE 2022, 43 (1): 321-328. DOI: 10.7506/spkx1002-6630-20200903-034

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Quorum sensing (QS) is a communication mechanism between bacterial cells that can realize the expression of specific genes through the continuous accumulation of signal molecules. Quorum quenching can hinder the quorum sensing process by inhibiting or interfering with signal molecules, thereby slowing down the spoilage of specific foods and prolonging their shelf life. Therefore, quorum quenching plays a particularly important in food preservation. This article introduces the reader to different quorum sensing systems and the mechanism of quorum quenching. It reveals the great potential of quorum quenching in food preservation, which will provide a theoretical reference for food preservation.

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Progress in Research on Foam Systems of Protein Nano-polymers

DIAO Yunchun, ZHANG Yanpeng, ZHANG Weinong, XU Wei, HU Zhixiong

FOOD SCIENCE 2022, 43 (1): 329-336. DOI: 10.7506/spkx1002-6630-20201006-013

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Foam dispersion systems have been widely used in the processing of various foods, which can impart good texture and sensory properties to food systems. This article describes the mechanism of the formation and stabilization of foam systems and foam microstructure. The influence mechanism of protein nano-polymers on the stability of foam systems is expounded from the perspective of particle size, net surface charge, morphology, and interface characteristics. This article also summarizes the preparation methods for protein nano-polymer and their advantages and disadvantages. This review aims to provide theoretical support for preparing protein nano-polymers for food systems with desirable foam texture and to promote the application of protein nano-polymers in foam-based foods.

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