Seven beef semitendinosus muscles were conducted salting process (NaCl of 2%, 4% and 6%) or salting combined with ultrasonic treatment, and then preserved for 4 days at 4 ℃. Composition change of fatty acids, such as neutral lipid (NL), polar lipid (PL) and total lipid (TL) were determined thereafter. Results showed that salting resulted in a significant increase in polyunsaturated fatty acids (PUFA) in NL and TL, which correspondingly improved the ratio of polyunsaturated fatty acid to saturated fatty acid (p/s) and significantly decreased the index of atherosclerosis (IA) and the index of thrombosis (IT). However, salting combined with ultrasonic treatment provided a significant enhancement in the increase of PUFA and p/s ratio, compared with the treatment of alone salting. Moreover, salting with 2% NaCl combined with ultrasonic treatment achieved a similar effect on p/s ratio improvement as the salting in 6% NaCl solution. Therefore, salting in low NaCl solution combined with ultrasonic treatment can offer healthy and nutrition-rich beef.

The antioxidant activity of polymethoxylated flavones (PMF) extracts from peels of C. sinensis was evaluated by chemiluminescence (CL) method in vitro, the scavenging capabilities of PMFs against superoxide anion, hydroxyl free radial, and hydrogen peroxide were determined by Pyrogallol-Luminol system, CuSO4-Phen-VC-H2O2 system, and Luminol-H2O2 system, respectively, and the prevention effect of PMFs on DNA damage was evaluated by CuSO4-Phen-VC-H2O2-DNA CL system. Results showed that PMFs exhibited effective antioxidant activity to scavenge superoxide anion, hydroxyl free radial, hydrogen peroxide, and prevention on DNA damage in a dose-dependent manner. The IC50s of PMFs to superoxide anion, hydroxyl free radial, and hydrogen peroxide were 6.1, 7.8, 0.6 and 4.0 μg/ml, respectively.

In order to study effects of salt amount on physico-chemical characteristics of cured meat pieces, different amounts of salt (3%, 4% and 5%, respectively) were added into meat and physico-chemical properties were evaluated at the fixed periods. Results showed that different salt amounts had different effects on all properties of the final products except for water content (about 55%). Less addition of salt resulted in higher proteolysis index, higher total volatile basic nitrogen (TVB-N) and lower thiobarbituric acid (TBA). In addition, NaCl content in all products post-treatment for 30 days was in the range of 5.5% － 8.7%, which was much lower than that of Chinese traditional dry-cured meat products such as Xuanwei ham.

Pepsin-soluble collagens (PSCs) were extracted from fish scales of grass carp, bighead carp, bream carp and crucian carp. The effects of three pre-treating media on structure of PSC from grass carp were studied by FT-IR spectroscopy. Then PSCs from fish scales of the fours species of carp were analyzed for physical and chemical properties. HCl and Na2CO3 had great destruction effects on the structure of grass carp scale PSC. The denaturalization temperatures of PSCs from fish scales of grass carp, bighead carp, bream carp and crucian carp were measured using an Ostwald viscometer to be 33.0, 31.9, 31.5, and 30.8 ℃, and the Hyp contents were 7.75, 44.91, 39.59, and 40.36 mg/g, respectively. SDS-PAGE analysis indicated that molecules of grass carp scale PSC contained three alpha chains ( α1, α2 and α3) while only two alpha chains ( α1 and α2) were observed in molecules of the other three PSCs. FT-IR spectra showed that there were few differences in the structure of the PSCs. All the four PSCs proved to belong to the type I collagen family and be of electrophoretic purity.

Wheat germ 8S globulin is one of the most important components of globulins. Further investigation of wheat germ 8S globulin structure information will be helpful for exploitation and utilization of wheat germ resource. In this study, the secondary structure of wheat germ 8S globulin was determined using Raman spectroscopy. Results indicated that β-sheets followed by α-helical structure were the major component of wheat germ 8S globulin and some random coil structures were also observed in it. C-C-S-S-C-C side chain in this globulin revealed as the transfigurations of gauche-gauche-gauche and gauchegauche- trans. All tyrosyl residues were exposed completely, while Trp residues were buried inside.

Pigment in Brassica oleracea var. acephala D.C was extracted and purified to study the effects of temperature, sunlight, pH, acid agents and sugars on its stability and its antibacterial activities against E. coli, Staphyloccocus aureus and Bacillus subtilis. The pigment had some light resistance and its red color could be maintained when exposed to sunlight, which had little change after 2 h heating at temperatures bellow 60 ℃, but became light and even disappeared when heating temperature was above 60 ℃. pH displayed a great effect on the pigment, which showed a stable red color below pH 2. Acid agents and sugars both had hyperchromic and protective effects on the pigment, and in terms of effectiveness and lasting time, the former was superior to the latter. Of three acid agents tested, lactic acid exhibited the best hyperchromic effect. The hyperchromic effect of glucose was better than that of other two sugars tested. The hyperchromic and protective effects of sugars, however, would progressively decline and even disappear with the storage time prolonging. The pigment had distinct antibacterial activities against E. coli, and Staphyloccocus aureus, especially against Bacillus subtilis. The results above benefit the development and utilization of the pigment as helpful references.

Electrochemical behavior of salbutamol on gold electrode modified by polymerized thionine/multi-wall carbon nanotubes was investigated by cyclic voltammetry method. Good voltammetric response to salbutamol was occurred on this modified electrode, such as peak current enhancement and 15 mV of negative shift in anodic peak potential. Under optimal measurement conditions, a good linear relationship between peak current (Ipa) and salbutamol concentration (C) was showed in the range from 4.2×10-7 to 8.3 ×10-6 mol/L, and a detection sensitivity could reach 2.3 ×10-7 mol/L (S/N = 3).

Pomelo wine produced by Chongqing Baiguoyuan Wine Limited Corporation and fermented in our laboratory was used to study the relationship between ultra-high pressure treatment and quality of wine. Total ester, total acid, sugar-free extract, conductivity, color, volatile aromatic components and sensory quality were evaluated. The qualities of wine after 0, 1 and 3 years storage were also compared. Results indicated that the best quality was exhibited in wine with treatment of 400 MPa for 30 min. With the pressure and time increasing, total acid, total ester, sugar-free extract and conductivity significantly increased and color decreased slightly. There was an improvement first and then reduction in sensory quality when wine was treated at 100–400 MPa for 30 min. Aromatic components were greatly improved under optimal treatment condition, which was confirmed by further GC-MS analysis.

During sprouting process, a significant change in protease activity and gamma-aminobutyric acid (GABA) was observed in black soybean. In order to optimize the sprouting conditions of black soybean, GABA and endogenous proteases were investigated as indicators. Total protein amount, essential amino acid (EAA) and non-essential amino acid (NEAA) exhibited a significant increase, especially Asp, Met and GABA; in contrast, an obvious decrease of Lys was detected in the sprouting process of black soybean. In addition, an initial increase and a final decrease in the activity of endogenous proteases were also detected. Moreover, relative average molecular mass of proteins and GABA exhibited a significant decrease and increase, respectively. Therefore, the optimal conditions for sprouting of black soybean were soaking at 38 ℃ for 5 h followed by sprouting at 28 ℃ for 6 days. GABA and endogenous protease activity under these conditions were 94.4 mg/100g and 134.68 U/ml, respectively.

In order to investigate physico-chemical characteristics and antioxidant activity of polysaccharide from Ganoderma atrum fruitbody, a pure polysaccharide was isolated and purified sequentially using Sevag method, ethanol grade precipitation and Superdex-200 gel filtration chromatography. The purity of this polysaccharide was identified by HPLC. Solubility, thermal stability and spectral properties of this polysaccharide were also evaluated. Meanwhile, scavenging capability of hydroxyl free radicals, total antioxidant capability and suppression ability in β-carotene linoleic acid oxidative system were analyzed. It was concluded that polysaccharide from Ganoderma atrum has distinct antioxidant activity, which provides a theoretical basis for the exploitation of a new natural antioxidant.

In order to study retention index and aromatic characteristics of volatile components in essential oil from pomelo peel, a quantitative structure-retention relationship (QSRR) model using topological index was developed to predict gas chromatographic retention index (RI) of volatile components in essential oil. A correlation coefficient (r) was obtained to be 0.940 with an average error of 3.53% through a stepwise selection of variables and multiple linear regression method. However, the correlation coefficient was obtained to be 0.702 through QSPR model based on multiple regressions. These results indicate that the aromatic values exhibit a good linear relationship with RI using QSRR model, which can provide a better elucidation for a gradation rule for the properties of the volatile components in essential oil.

Thin layer drying characteristics of paprika powder were investigated in microwave drying at powers of 710, 475, and 160 W and were compared with those in traditional air dying at 40, 50 and 60℃. Page model exhibited good prediction according to mathematical analysis of thin layer drying model. Meanwhile, moisture transfer from paprika powder was described by applying Fick’s diffusion model. The effective diffusion coefficients of moisture transfer were 2.9668 × 10-8 (710 W), 1.7023 × 10-8 (475 W) and 1.1028 × 10-8 (160 W) by microwave drying, 0.0811 × 10-8 (40℃ ), 0.1135 × 10-8 (50℃) and 0.1621 × 10-8 (60 ℃ ) by hot-air drying, respectively.

In order to investigate the effect of cellulase on cell wall permeability of rape bee pollen, cellulase digestion of rape bee pollen was conducted. Protein solubility, distribution coefficient, amount of soluble carbonhydrates in rape bee pollen exhibited an obvious increase following cellulase digestion. The optimal pH value for cellulase digestion was determined to be 6.

Growth characteristics of pathogenic bacteria in refrigerated chicken with 60Co γ irradiation of different doses during storage were investigated to develop a pathogenic bacteria inactivation method using 60Co γ irradiation for refrigerated chicken storage. Pathogenic bacteria inactivation efficiency irradiated by 60Co γ in refrigerated chicken was evaluated through survival rate, which is the irradiation dose to keep 10% microorganism alive (D10). The D10s of total number of bacterial colony, E. coli 10003, and two strains of Campylobacter jejuni named 33560 and CY04 in refrigerated chicken after 60Co γ irradiation were 1.434, 0.408, 0.175 and 0.2 kGy, respectively. The total numbers of bacterial colony in vacuum packaged chicken samples after 3 and 5 kGy irradiation and following storage at 0－4 ℃ for 21 and 28 d were measured to be 5.66 and 4.90 lg (CFU/g), respectively, which meet the hygienic standard of poultry products.

Combinatorial treatments of ultrasound and heating were applied to milk sterilization. pH change, turbidity, Zeta potential and rheological properties were used to evaluate the effects of ultrasound-heating treatment on the quality of milk. Results indicated that milk quality was not deteriorated by the ultrasound-heating treatment; in contrast, excellent milk quality was achieved by a sequence of ultrasound and heating treatments.

Gel texture properties of water caltrop starch paste from Xichang, Sichuan province were investigated using a TAXT2i texture analyzer. A significant change in gel texture properties of water caltrop starch paste formed by different concentrations was occurred under various ultrasonic treatment conditions. Hardness, gumminess, chewiness, elasticity, cohesiveness and recoverability of gel texture properties exhibited a decreasing tendency as the increases of time and intensity of ultrasonic treatment. However, the decreasing tendency of gel texture properties was attenuated with an increase of water caltrop starch paste concentration.

A series of hydrolysates of 11S globulin were obtained through hydrolysis reaction by alcalase. The solubility and microstructure of these hydrolysates were analyzed. In addition, the turbidity, solubility and hydrophobicity of myofibrillar protein mixture generated through mixing between myofibrillar protein isolate (MPI) and hydrolysates were also investigated. Results indicated that the solubility of hydrolysates increased as the increasing of hydrolysis degree. Meanwhile, the structures of hydrolysates were also changed due to different hydrolysis degrees.

Water, as a plasticizer, may affect the migration of starch molecules so that it plays an important role in gelatinization and aging of starch. In this study, the effects of water content on thermal kinetics of rice and potato starches were investigated by differential scanning calorimetry (DSC). Results indicated that higher water content in starch resulted in the increase of gelatinization temperature and significant change of gelatinization enthalpy. In addition, different water contents were required for the gelatinization of different types of starch. Moreover, water content in starch could also attenuate the aging process of starch. Furthermore, higher water content level exhibited a slower aging process in rice starch compared with potato starch.

Konjac glucomannan is easy to form konjac gum when dissolved in water. The effects of external factors on viscosity of konjac gum were investigated. Results revealed that the viscosity of konjac gum increased as the increasing of KGM concentrations, but a decreased viscosity was observed at higher temperature. In addition, when pH is less than 7.0, the viscosity of konjac gum was stable. Moreover, the film-forming capability was also observed in 0.4% konjac glucomannan gum, which is a polysaccharide film.

The microbial, physical and chemical changes during ham preparation were investigated in this study. Results showed that Micrococcus and Staphylococcus were dominant microorganisms during ham preparation and reached 105 CFU/g in final products. However, the amounts of Enterobacteriaceae, Pseudomonas and Brochothrix thermosphacta exhibited a gradually declining trend during ham preparation and were less than 10 CFU/g in final products. Moreover, water content and activity (aw) of water usually exhibited a declining trend during ham preparation. Therefore, water content and aw were approximately 50% and 0.82 in final products, respectively. An increasing trend for salt content was observed so that salt content could reach 5.5% in final products. Although pH decreased from raw meat to late stage of curing and then increased from late stage of curing to the final process, pH was always less than 7.0 in the whole preparation process and 6.5 in final products.

In this study, the effects of ethanol concentration in pre-treatment on tensile strength, elongation, water vapor permeability and water absorption index of zein films were investigated. Results showed that the extruded zein film with pretreatment using 90% ethanol exhibited better mechanical and water-resistant properties. In addition, uniformed surface morphology in this zein film was observed through scanning electron microscopy (SEM). Moreover, good thermal stability below 150 ℃ was also revealed in this zein film through thermal gravimetric analysis (TGA).

In order to provide evidences for meat fresh-keeping, processing and breeding, color-difference and color alteration speed and model of meat were analyzed in carcass of yak and yellow cattle. The color-difference in muscle from different genders and locations of yak and yellow cattle was determined using a CR-400 chromatic aberration meter. The color alteration speed and its mathematical models between yak muscle and yellow cattle muscle in air were compared by variance analysis and curveestimation method with SPSS software. Results demonstrated that L*, a*, b*, chroma (H*) and color saturation (C*) values of meat-color were significantly difference (P < 0.01) between yak muscle and yellow cattle muscle from different genders and locations. All values in meat from yak were higher than those of meat from yellow cattle. Moreover, the color of meat from yak was redder and darker compared to that of yellow cattle. The mathematical models of L value for meat-color were Y = 25.34 + 1.79/X for yak and Y = 26.26 0.39X－0.01X2 (R2 = 0.958, P < 0.01) for yellow cattle. The mathematical models of C* and H* values for meat-color were Y = 14.91 + 1.43X－0.39X2 + 0.03X3 (R2 = 0.948, P < 0.01) and Y = 0.23 + 0.08X－0.02X2 + 0.002X3 (R2 = 0.996, P < 0.01) for yak, and Y = 11.60 + 3.64X－1.00X2 + 0.84X3 (R2 = 0.957, P < 0.01) and Y = 0.23 + 0.06X－0.01X2 + 0.001X3 (R2 = 0.994, P < 0.01) for yellow cattle, respectively. Therefore, a significant difference was exhibited in meat-color and color alteration pattern of muscle from yak and yellow cattle. Brightness, chroma and saturation of meat-color of yak were much better than those of yellow cattle, and color alteration speed in air of meat-color of yak was much lower compared with yellow cattle. However, the color-difference of muscle from different genders between yak and yellow cattle did not exhibit significance (P < 0.01).

A water-soluble polysaccharide was isolated and purified from fruit-body of Pleurotus nebrodensis through sequential ethanol precipitation by Savag method, DEAE-cellulose 52 and Sephadex G-200 column chromatography to remove proteins and small molecules. This polysaccharide was identified to be PNFP-IIa through UV, agarose gel electrophoresis and Sephadex G-200 column chromatography. Moreover, PNFPII-a revealed high scavenging capability against hydroxyl and superoxide anion free radicals through chemiluminescent assay.

Pretreatment of in vitro digestion model was applied to the analysis of primary speciation of Cr element in banana pulp using an SP220Z-type atomic absorption spectrometry. Results showed that the contents of dissolvable and undissolvable Cr species in banana pulp with in vitro digestion pretreatment were 0.0036mg/100g and 0.0163 mg/100 g, respectively; the dissolution and residual percentages of Cr were 16.8498% and 77.0932%, respectively, and Cr mainly existed in undissolvable state. This reveals that the element can be precipitated by in vitro digestion. The RSDs of replicate determinations for dissolution and residual percentages of Cr were 2.1768% and 1.9761%, respectively and the whole error of this method was only 6.0570%. Thus, in vitro digestion is applicable to speciation analysis of microelements.

For the purpose of accelerating salt pickling of duck breast meat, high pressure technique was adopted. The effects of pressure (0.1－300 MPa) treatment on equilibrium time of NaCl and physical-chemical properties such as NaCl content, pH value, shear force and ultrastructure of duck breast meat were evaluated during salt pickling. Results showed that high pressure treatment could distinctly shorten the equilibrium time of NaCl, and with the 150 MPa pressure treatment, duck breast meat showed the fastest pickling speed; the combination of pickling and high pressure treatment resulted in the decrease of shear force of duck breast meat and the breaking of myofibrils, but pH value almost had no change. In conclusion, high pressure treatment can accelerate the process of salt pickling and alter the quality of duck breast meat.

The changes in protein structure and water state were studied during tofu gelation process. Results indicated that α-helix, β-sheet and β-turn in soybean protein were not observed before heating treatment of soybean milk and coil was the dominant secondary structure of soybean protein. However, when boiled soybean milk was cooled to 80 ℃ and plaster was added in it, higher level of α-helix was observed. Twenty minutes later, the percentages of α-helix and β-turn structures exhibited a slight increase while the percentage of β- sheet exhibited an obvious decrease; in contrast, the coil structure revealed a significant increase. Fifty minutes later, a stable gel net was formed. Pressed tofu exhibited a declining level of α-helix and an increasing level of β-sheet. Meanwhile, the contents of unfreezable water first decreased and then increased and both the contents of freezable water and balance water exhibited a decreasing trend in the gel net. All of these investigations provide theoretical evidences for further studying gelation mechanisms of soybean protein by plaster and developing new products of soybean protein.

Water-soluble crude polysaccharides obtained from corncob through water extraction and ethanol precipitation were partially hydrolyzed by trifluoroacetic acid. The crude polysaccharides and their hydrolysates were separately purified (fractionated) by Sephadex G-25 chromatography to be fractions A and B and they were then analyzed by thin-layer chromatography (TLC) and high-pressure liquid chromatography (HPLC). Xylobiose and xylotriose were major components of xylooligosaccharides from corncob. Fraction B mainly consisted of xylobiose with a yield of 6.84% in chromatographic purification and the xylobiose content was as high as 95.63%. However, the xylotriose content was only 0.22%.

The effects of high-pressure treatment for 10 min at room temperature on quality of chicken meatballs were investigated. Results indicated that pH of chicken meatballs exhibited a quick increase at pressures less than 300 MPa and then tend to be stable at pressures higher than 300 MPa; in contrast, 2-thiobarbituric acid (TBA) value showed a slow increase at pressures less than 300 MPa and a rapid increase at 300－400 MPa. Meanwhile, color (L* value) increase could also be resulted from high-pressure treatments; however, it was not significant under various high-pressure levels. In addition, hardness revealed a quick increase upon to 400 MPa and elasticity exhibited an initial increase with its maximum peak at 300 MPa and a final decrease. Moreover, sensory evaluation also suggested quality improvement of chicken meatballs due to high-pressure treatments.

Glycolysis in postmortem lamb muscle was investigated through AMP-activated protein kinase (AMPK) activity modulation using AMPK activators and inhibitors, which could be used to explore physiological mechanisms of postmortem lamb muscle. Results revealed that AMPK activity in postmortem lamb muscle exhibited a significant increase (P < 0.05) and decrease (P < 0.05) using its activators and inhibitors, respectively. The enhanced AMPK activity promoted the declining rate of glycogen content (P > 0.05) and pH (P < 0.05), increased the accumulation of lactate (P < 0.05), hexokinase activity (P < 0.05) and lactate dehydrogenase activity (P < 0.05) in postmortem lamb muscle; in contrast, opposite results were observed under the condition with reduced AMPK activity. Therefore, elevated AMPK activity can promote glycolysis and attenuated AMPK activity can alleviate glycolysis in postmortem lamb muscle.

Liposomes were prepared using a microfluidiezer to encapsulate neutral proteases. The shape, distribution in particle size and Zeta potential of liposome-encapsulated neutral proteases, and its physical stability under various pH conditions, processing temperatures and ion concentrations were systematically investigated. Results indicated that the prepared liposomes exhibited spherical shape with even distribution in particle size. The average particle size of liposome was 85.0 nm and Zeta potential was －25.77 mV. A relative stable disperse phase of liposomes was observed in the range of pH from 6.0 to 10.0. However, its stability decreased as the increasing of sodium ion concentration. Heating treatment had no significant effect on the stability of disperse phase of liposomes. The maximum loading capacity for liposome-encapsulated neutral proteases was 16.8%.

Effects of individual addition of heat-modified [SPI(H)] and deamidation modified soybean protein isolates [SPI(D)] on co-gelation characteristics of salt-soluble meat protein (SSMP) were systematically investigated. Results revealed that thermo-modified soybean protein had an inhibition effect on co-gelation; in contrast, deamidation modified soybean protein revealed a promotion effect on hardness of co-gelation. The optimal conditions for gel formation between salt-soluble pork protein and soybean protein were also explored through orthogonal design L16(45) and variance analysis, which suggested the best co-gelation efficiency using a 9:1 of SSMP/ SPI(D) ratio, 0.6% CaCl2 induction, at pH 7 and 95℃.

Inhibitory effects of water chestnut peel and meat extracts on bacteria were investigated using filter paper diffusion and flat-plate dilution methods. Results indicated that both extracts from water chestnut peel and meat exhibited inhibitory effects on Escherichia coli, Staphylococcus aureus, brewing yeast, baking yeast, Asperiyillus oryzae and Penicillium sp. to some extent, however, the stronger antimicrobial activity of water chestnut peel extract was observed than that of water chestnut meat extract. The minimum inhibitory concentrations (MICs) of water chestnut peel extract were 3.33% for Staphylococcus aureus and Escherichia coli, respectively; 20% for most fungi. These results reveal that water chestnut peel extract has strong inhibitory effect on both bacteria and fungi, especially on bacteria. Moreover, water chestnut peel extract also exhibited obvious inhibitory effects on bacteria in foods, which provided the potential as a natural preservative in food industry.

The dielectric relaxation spectra of milk and its primary components like fat particles and protein micell measured and analyzed to obtain dielectric parameters and phase parameters reflecting the dielectric properties and interface characteristics. It was concluded that protein molecules in milk are surrounded by a thin layer of bound water, and thus the permittivity of protein is decreased to the magnitude of pure water (79.02 at 25 ℃); fat particles in milk can not be considered as solid-core spheres because of the penetration of water, which can be accounted for by the fact that the permittinty of fact is similar to that of water.

This study was carried out to explore acceleration of ageing of chilled beef and improvement of meat tenderness by high-voltage electrical stimulation (HVES). The changes of pH value, shear force value and ultra-microstructure of beef without HVES and with 1 min and 2 min HVES (5200 V) treatments were studied in the process of chill-ageing. It was concluded that (1) HVES induced an earlier onset of rigor mortis and meat softening; (2) after 4 days of chilled-ageing at 0－ 4 ℃, beef samples electrically stimulated at 5200 V for 2 min had the same level of tenderness and ultra-microstructure as compared with samples without HVES and chilled-aged for 7 days, which indicated that 5200 V HVES could shorten the time required for the maximum tenderization, and increase the degree of tenderness of beef; and lengthened electrical stimulation time results in better tenderization.

Healthy venison was fermented by Lactobacillus plantarum (L0), Streptococcus thermophilus (L1), or Bifidobacterium (L2) to produce low-temperature meat product with good flavor and nutrition. The strains were investigated for salt tolerance and fermentation characteristics. Results indicated that optimal amounts of NaCl and NaNO2 for fermented venison production were 2.5% and 0.01%, separately. Under the same fermentation temperature, production of acid fermented by L0 was higher than that by L1 and r L2; L1 and L2 had little effects on peroxide value; all three strains were able to decompose sodium nitrite and L1 displayed faster decomposition speed than the others. A significant influence of temperature was seen on the fermentation properties of the strains. All three strains proved to be applicable to production of fermented venison product.

The thermo-inactivation kinetic law of plasmin in milk was studied by heating high somatic cell count (HSCC) and low somatic cell count (LSCC) milk at 65 130 , respectively. Results revealed that plasmin inactivation kinetics in milk was in agreement with classic first-order equation. Plasmin activity decreased through heating at different temperatures. No significant difference of plasmin activity was observed after pasteurization at 65 85 (P 0.05), but plasmin activity of either HSCC or LSCC milk exhibited a significant difference through thermal treatments at ultra-high temperatures (P 0.05). The D value (the time for 90% plasmin inactivation) of HSCC milk was larger than that of LSCC milk below 110 ; however, the D-value was determined to be 53.75 s for HSCC milk and 58.94 s for LSCC milk at 130 , respectively. The apparent activation energy (Ea) for HSCC and LSCC milk was 65.76 and 57.26 kJ/mol at 65 95 , 22.12 and 21.48 kJ/mol at 95 130 , respectively. Therefore, no significant difference for plasmin activity is observed in high and low SCC milk with low temperature treatments (65 85 ) through pasteurization. Moreover, HSCC milk shows a higher stability than LSCC milk. In contrast, both HSCC and LSCC milk exhibit an obvious decrease in plasmin activity and no difference in thermostability through ultra-high temperature treatments.

Saccharomyces cerevisiae Y1 with excellent fermentation capability and Saccharomyces cerevisiae HM with good flavor-producing capability were used as parental strains to construct yeast brewing honey-mulberry wine through protoplast fusion technique. Optimal protoplast fusion conditions were systematically investigated. Results revealed that complete culture medium containing 2.0 mg/ml CuSO4 could be as the selective culture medium for differentiating parental strains Y1 (n) and HM (n). Under optimal enzyme treatment conditions, protoplast formation rate and regeneration rate of Y1 (n) were 94.2% and 27.1%; protoplast formation rate and regeneration rate of HM (n) were 95.4% and 22.2%, respectively. The protoplast of Y1 (n) could be completely inactivated by 60 water bathing for 20 min. Through sensory quality, principal aromatic component analysis and comprehensive evaluation of different honey-mulberry wines fermented by fusants and parental strains, the optimal fusants were identified to be F6 and F10. Cell volume, DNA content and drug resistance property for fusants were identified. These results suggested that fusants F6 and F10 have both parents advantages and are suitable for brewing honey-mulberry wine.

Growth characteristics of microorganisms in liquid whole eggs and sterilized liquid whole eggs stored at 4, 15, 20, 30 and 37 were investigated by a predictive microbiological method to fit a sigmoid curve in this study. A primary model was established to describe the relationship between total number of bacteria and time. Meanwhile, a secondary model was also established to demonstrate the relationship between maximum growth rate and storage temperature of sterilized liquid whole eggs. Both the models were validated by experiments. Results indicated that microorganism growth in liquid whole eggs and sterilized liquid eggs could fit to the sigmoid curve except at 4 . Under other temperature conditions, microorganism growth in liquid whole eggs could fit well to Richards model, while microorganism growth in sterilized liquid whole eggs could fit to Gompertz model. Moreover, the secondary model for sterilized liquid whole eggs was U=0.00329[T ( 7.14)], which could effectively predict microorganism growth rate at different temperatures.

In order to screen strains with strong antioxidant activity from Lacbacillus rhamnosus, H2O2 tolerance capability was applied to evaluate antioxidant activity. Two desired strains (LR12 and LR76) were successfully identified. H2O2 tolerance capability, hydroxyl free radical and superoxide anion elimination ability were determined for the characterization of both strains. Results indicated that LR12 and LR76 had excellent tolerance in 1.0 mmol/L H2O2 solution up to 2 h. Scavenging efficiencies of LR12 and LR76 were 48% and 55% for hydroxyl free radicals, 57% and 68% for superoxide anions respectively. LR76 had higher efficiency on hydroxyl free radical and superoxide anion scavenging than L. rhamnosus LGG, while LR12 was a little lower than LGG. Therefore, antioxidant activity of LR12 and LR76 should be related to active cells or active components in cells.

A high-yield Monascus strain, No.4 was obtained through mutation induced by UV from AS3.972, an original strain. Compared with its original strain, the newly-produced strain revealed an excellent color value with an enhancement of 36.26%. Effects of temperature, pH and fermentation time on total color value of No.4 strain were investigated by single-factor and orthogonal array design methods. Results showed that pH exhibited the strongest effect on color value of Monascus, and then followed by temperature and fermentation time. The optimal fermentation conditions to color value of No.4 strain were pH 4.5, 35 ℃ and fermentation for 6 days. The total color value of No.4 strain could reach 286.16 U/ml under these conditions.

In order to detect genes related to aflatoxin biosynthesis, a high quality gene chip was successfully developed here. The preparation of this gene chip was involved in a series of processes: array on the slide, heating in 42 water bath for 2 h, UV-induced crosslink at 650 mJ/cm2 for 30 seconds, baking in oven at 80 for 2 h, pre-hybridization for 45 min, then washing and drying, and final hybridization with fluor-derivatized samples at 42 for 16 h. The probe originated from Aspergillus parasiticus could be used to analyze aflatoxin gene expression in Aspergillus flavus. Therefore, this probe can provide stable fluorescence signal without background inference and results consistent with reverse transcriptase polymerase chain reaction (RT-PCR).

Laccase in Armillariella tabescens solid-state fermentation liquid was purified by ammonium sulfate salting-out and DEAE-cellulose column chromatography with an overall activity recovery of 42.3%. Electrophoretically pure laccase was obtained and its apparent molecular weight was approximately 55.6 kD, which was proved by SDS-PAGE analysis. The optimum reaction temperature and pH for this enzyme were 50 ℃ and 4.0, respectively, and the Km value was 0.018 mmol/L with 2,2’-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) as a substrate. This enzyme maintained high and stable activity at pH 4.0－5.0. Various acid radical ions and metal ions had different effects on laccase activity, which was revealed an enhancement effect from SO42－ and Na+, and an inhibition effect from CO32－, Cu2+ and Mg2+.

Gram positive Staphylococcus was isolated from representative samples of Rugao ham and sausage, Jinhua ham and Xuanwei ham. Totally 15 strains were screened to have capability of hydrolyzing casein. Based on physiological and biochemical identification, the selected strain C8 with highest protease activity was S. epidermidis.

Objective: To obtain aptamer that specially binds Listeria monocytogenes. Methods: A custom synthesized 78-mer random ssDNA library was subjected to 10 rounds of selection against Listeria monocytogenes by SELEX method. The selected aptamers were cloned and sequenced. Macaw 2.05 and DNAMAN package were employed to analyze conserved sequences and secondary structure of aptamers, respectively. Results: 6 conserved sequences such as TTTTTTT, TGCTCTT, CGGGGGT, GTTTTT, XTGTT and XTTGT were obtained. Absolutely identical sequences were exhibited in the pairs of NO. 2 and 12, 7 and 9, 158, 159 and 160 aptamer. Secondary structure analysis revealed possible stem-loops and pockets for binding to Listeria monocytogenes. Conclusion: Aptamers with binding capability to Listeria monocytogenes have been obtained by SELEX methods. Their affinities are closely related to the primary structure and the secondary structure.

Five commonly used active dry yeasts for grape wine were differentiated and identified by molecular biological techniques. Polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) and inter-δPCR were used to differentiate and identify at subspecies or even strains level. Five unique inter-δPCR amplification patterns were obtained and molecular sizes of amplified products were predicted.

Hydrolysis procedure of walnut protein by calcium alginate immobilized neutrase 0.8 L with retention of original enzyme activity of 57.41% was studied and the hydrolysates were analyzed for antioxidant activity and amino acid composition.  The optimal pH and temperature for immobilized neutrase to hydrolyze walnut protein were 6.0 and 50 ℃, respectively. The highest degree of hydrolysis was 18.37% through 5 h reaction at pH 6.0 and 50 ℃ with an enzyme dose of 3.5 g/L. The hydrolysates of walnut protein exhibited obvious reducing power and provided effective protection against oxidation of linoleic acid.

Aspergillus oryzae was selected as the initial strain for breeding cellulase-producing mutants. A mutant strain, C3 was obtained through combinatorial mutagenization with UV and DES. The optimal mutation conditions were sequential treatment with 0.1 ml of 15% DES and then illumination with 30 W UV lamp for 60 seconds at a distance of 20 cm. The cellulase activity of this high-yield strain reached 100.23 U/100 ml, which was 1.39 times of that of initial strain.

Enzymological properties of pectinase immobilized by a chitosan compound with Fe3O4 as a carrier were investigated in this study. Compared with properties of free pectinase, the optimal reaction temperature exhibited an increase from 40 to 50 ℃and the optimal pH revealed an acid-shift of 0.5 for pectinase immobilized by magnetic chitosan. In addition, better stability was shown in immobilized pectinase. Moreover, Km values were 7.0 for immobilized pectinase and 4.0 for free pectinase. Furthermore, the relative activity of immobilized pectinase remained 40% after continuous use for three times.

In order to study optimal conditions for high productivity of exopolysaccharide (EPS), fermentation experiments of Bifidobacterium 22-5 were conducted through orthogonal design based on three factors: pH of fermentation medium, temperature of fermentation medium and inoculation amount. Results indicated that optimal fermentation conditions for high productivity of EPS from Bifidobacterium 22-5 were stable pH at 7.0 for fermentation broth, 31 ℃ as the fermentation temperature and 3.0% inoculation amount. Under these optimal conditions, the productivity of EPS reached 5.8 g/L with 1.75-fold enhancement.

A uniform design involving 30 experiments of 6 variables at 10 levels was applied to optimize the fermentation medium composition of Arthrobacter sp.10138 for high activity of β-fructofuranosidase. The experimental data were analyzed by stepwise regression to obtain a quadratic polynomial regression model for predicting β-fructofuranosidase activity as a function of 6 variables. The optimal medium composition was as following: sucrose 5 g/L, beef extract 30 g/L, yeast extract 2 g/L, (NH4)2HPO4 10 g/L, KH2PO4 0.5 g/L and MgSO4·7H2O 0.2 g/L. Under these conditions, the predicted maximum β -fructofuranosidase activity was 382.92 U/ml, which was in close agreement with the actual experimental value of 365.85 U/ml.

In order to understand effects of pH value on glutathione (GSH) biosynthesis by Saccharomyces cerevisiae, a pHcontrol strategy was developed and applied in fed-batch production of GSH. Extracellular concentration of gultathione reached 47.66 mg/L when fermentation broth pH value was reduced to 1.5, and intracellular concentration of glutathione was 0.1% The addition of 0.1% SDS into fermentation broth revealed an inhibition effect on yeast growth. In contrast, sucrose ester, Tween- 80, DMSO did not exhibit effects on inhibition of yeast growth and secretion of GSH. On the other hand, yeast growth and secretion of GSH were obviously affected by Triton X-100. The higher concentration of Triton X-100 and the earlier addition resulted in more secretion of GSH.

Elastase was expressed in Pichia pastoris KM7 with the transformation of a recombinant plasmid pPIC3.5K/PAE encoding a full-length lasB gene of PAE (Pseudomonas aeruginosa elastase) under the induction of methanol. The optimal expression conditions were 1% methanol and 4 d induction. The best purification efficiency was achieved through DEAESepharose FF anion exchange chromatography. The optimal pH and temperature range for catalytic reaction of this elastase were 6.0 8.5 and 25 40 , respectively. Its activity was revealed an enhancement effect from Ca2+ and Mg2+, and an inhibition effect from Zn2+, Cd2+, Mn2+, Fe2+, Co2+, Cu2+ and EDTA.

In order to identify genus and species of two stains of lactic acid bacteria with antibacterial functions, BY-3-2 and SQ-3-2 were separated from Koumiss. Their physiological and biochemical characteristics and 16S rDNA sequence were analyzed. Results indicated that physiological and biochemical characteristics of BY-3-2 and SQ-3-2 were the same as those of Enterococcus. Moreover, strain BY-3-2 had the characteristics of E. faecium, and SQ-3-2 had the characteristics of E. durans, which was also supported by 16S rDNA sequence analysis.

In order to develop low-cost nitrogen source for replacing commercial yeast extract in fermentation production of succinic acid, alkaline protease hydrolysates of baker s, molasses and spent brewer's yeasts were exploited as nitrogen sources for high productivity of succinic acid. Content analyses of -amino nitrogen, total nitrogen and free amino acids in the three yeast hydrolysates were carried out, and effects of the three yeast hydrolysates as nitrogen sources on succinic acid production by Actinobacillus succinogenes NJ113 fermentation were investigated. Results showed that the contents of -amino nitrogen, total free amino acids and glutamate were 0.428, 56.51 and 8.125 mg/ml respectively in hydrolysate of baker's yeast, which were all higher than those in hydrolysates of other two yeasts. The yield of succinic acid using hydrolysate of baker's yeast was 68% at an initial glucose concentration of 100 g/L; in contrast, hydrolysates of molasses and spent brewer's yeasts did not exhibit effects on growth and fermentation of Actinobacillus succinogenes NJ113 at identical glucose concentration. Therefore, hydrolysate of baker s yeast could be an alternative nitrogen source to yeast extract for the production of succinic acid.

Objective: To detect effects of Turmeric rhizome naphtha (TRN) on cell growth and gene expression of hepatocarcinoma cell SMMC-7721. Methods: Cell growth of hepatocarcinoma cell SMMC-7721 with TRN treatment was evaluated by MTT assays, and gene expression of hepatocarcinoma cell SMMC-7721 with TRN treatment for 36 hours was explored with microarray of hepatocarcinoma-associated genes, which resulted from suppression subtractive hybridization library. Results: After TRN treatment on hepatocarcinoma cell SMMC-7721 for 36 hours, cell growth was greatly inhibited and gene expression profiling analysis indicated that 23 genes were up-regulated and 3 genes were down-regulated. Conclusion: The effect of TRN treatment on hepatocarcinoma cell SMMC-7721 can be achieved through alteration of multiple genes expression, which provides important clues to understand the molecular mechanism of TRN effects on hepatocarcinoma cells.

Objective: To design bio-specific affinity chromatography for alliinase purification. Methods: Sepharose CL-4B coupled with competitive alliinase inhibitor, S-alkyl-L-cysteine, was developed as the affinity chromatography gel, which was activated by 1,4-butanediol diglycidyl ether in an alkaline condition. Crude enzyme was obtained through cryogenic comminution and precipitation with PEG-5000. Further purification of alliinase was conducted on prepared affinity chromatography column and its purity was examined by SDS-PAGE. Results: Alliinase was successfully purified through activated Sepharose CL-4B column coupled with S-alkyl-L-cysteine. A single band with 52 kD was shown in SDS-PAGE. A total amount of 0.1296 mg of alliinase with high purity (the specific activity was as high as 9.493 U/mg protein) was obtained from 1 g of garlic. Compared with the supernatant of comminuted garlic, its activity recovery rate was 68.42%, which exhibited 22.17-fold enhancement in purity. The optimal reaction temperature and pH for alliinase were 35 and 6.32, respectively. Km and Vmax were 9.845 mmol/L and 24.93 mol/mg min. Conclusion: S-alkyl-L-cysteine as the binding ligand can be applied to affinity chromatography for alliinase purification.

A recombinant plasmid pMC572 was constructed through replacing internal fragment of -acetohydroxyacid synthase (AHAS) gene (ILV2) with a fused gene that contained a copper resistant gene (CUP1), PGK1 promoter, -factor sequence and open reading frame of SOD gene from Saccharomyces cerevisiae. An industrial brewing yeast strain, YSF31, was transformed with plasmid pMC572. The self-cloning strains were selected in terms of resistance ability to CuSO4, PCR amplification assay and AHAS activity. The engineered industrial strain exhibited fermentation performance and growth properties similar to the wild type in 500 ml conical flask under identical condition of beer fermentation. Moreover, SOD produced in this industrial strain was detected in fermenting liquor and acetoin was 50% lower than that of the control. Due to DNA manipulation without heterogeneous DNA, the self-cloning strain may be acceptable.

In order to obtain immune milk with high activity, Shigella flexner was used as antigen for cows. Immune milk and common milk were combinatorially fermented by Lactobacillus bulgaricus and Streptococcus theumophilus, respectively. pH value, acidity, IgG activity and content in milk were determined during fermentation process. Results indicated that pH value and acidity were 4.69 and 75.72 °T, respectively, when immune milk was fermented by Lactobacillus at 37℃ for 5 h. Moreover, IgG activity and content in immune milk remained stable. No inhibition on fermentation capability of Lactobacillus due to specific IgG in immune milk was observed.

Plackett-Burman method was adopted to screen main factors from 16 ones affecting Lactobacillus acidophilus extracellular polysaccharide yield. Based on a Box-Behnken central composite design involving 15 experiments of 3 variables at 3 levels, the interactive effects among the factors were analyzed by response surface methodology. Results showed that the most significant effects on the fermentation process due to concentrations of Tween 80, potassium dihydrogen phosphate and citric acid triamine in medium were observed; the optimal values of their concentrations were determined as follows: Tween 80 0.5 ml/L, potassium dihydrogen phosphate 3.95 g/L, citric acid triamine 4.2 g/L; a maximum extracellular polysaccharide yielof 3.99 g/L was achieved at these optimal concentration levels.

In the solid-state fermentation process of rapeseed meal by Bacillus.subtilis 10160, nitrogen solubility index, amino acid nitrogen, protease activity and peptide content in fermentation liquid were measured at intervals of 0.5 h, and antioxidant activities of produced paptides were evaluated by various assays, including DPPPH radical scavenging, superoxide anion radical scavenging and hydroxyl radical scavenging. Results showed that protease activity, nitrogen solubility index and peptide content all exhibited a tendency to first increase and then decrease as prolonging of fermentation time and reached peak values at mid-fermentation (3d), which were 1840 U/ml, 70% and 7.5 mg/ml respectively. A positive correlation was found between free radical-scavenging activities and concentration of rapeseed peptides, and the scavenging rates against DPPPH radicals, superoxide anion radicals and hydroxyl radicals were 88.5%, 71.2% and 83.1%, respectively at concentration of 7.5 mg/ml. Gel filtration chromatographic analysis showed that a lot of low molecular weight peptides were produced at mid-fermentation. Peptides of lower molecular weight had stronger free radical-scavenging activities.

Two exopolysaccharide (EPS)-producing lactic acid bacterial isolates (strains I and II) isolated from viili were identified by 16S rDNA sequence alignment and biochemical and physiological identification with API 50 CHL kits and their EPS-producing abilities were studied. Strains Ⅰand Ⅱ were identified as Lactobacillus paracasei ssp. paracasei and Lactobacillus delbrueckii ssp. bulgaricus, and the EPS yields in skimmed milk fermented by them were 111.7 and 106.5 mg/L, respectively.

The aim of this study was to examine effects of five kinds of carbohydrate metabolic products (ethanol, sodium acetate, sodium lactate, citric acid, glycerin) on astaxanthin production by Phaffia rhodozyma fermentation in shake flask scale and 5 L fermentor scale with glucose as the control. Shake flask fermentation experiments showed that sodium acetate, sodium lactate, and citric acid all exhibited a promotion effect on astaxanthin production, while no obvious effect was found from ethanol and glycerin. Both biomass amount of Phaffia rhodozyma and astaxanthin concentration were increased by low concentrations (2, 1 g/L) of sodium acetate, sodium lactate and citric acid to different extents. When citric acid concentration was 2 g/L, a maximum biomass amount of 5.48 g/L was obtained, which was increased by 50.1% compared the control, and the sodium acetate concentration of 1.54 mg/L yielded a maximum astaxanthin concentration of 1.54 mg/L, which was increased by 20.3% compared with the control. However, enlarged fermentation in a 5 L fermentation revealed that neither sodium acetate nor sodium lactate had a promotion effect on astaxanthin concentration and yield and only citric acid was a promotion factor for astaxanthin procution.

Objective: To study the effect of polysaccharide from Atractylodes macrocephala Koidz on inducible nitric oxide synthase (iNOS) after focal cerebral ischemia reperfusion in rats. Methods: Eighty-four male Sprague Dawley rats were randomly divided into four groups: blank control, reperfusion model group, distilled water group and polysaccharide from Atractylodes macrocephala Koidz group. Meanwhile, three subgroups of rats were created in each group based on time intervals of reperfusion (24, 72 and 120 h) after 1 h of ischemia. Water content and iNOS activity in the ischemic brain tissues were determined. Results: Compared with the blank control group, water content revealed a significant increase in ischemic brain tissues from reperfusion model group, distilled water group and polysaccharide from Atractylodes macrocephala Koidz group at each time point (P < 0.01). Similarly, iNOS activity also exhibited significantly higher in reperfusion model group, distilled water group and polysaccharide from Atractylodes macrocephala Koidz group than that of blank control group (P < 0.01), however, the iNOS activity in polysaccharide from Atractylodes macrocephala Koidz group was significantly lower than that in reperfusion model group and distilled water group (P < 0.01). Conclusion: Polysaccharide from Atractylodes macrocephala Koidz can dramatically inhibit iNOS expression and alleviate brain edema in ischemic areas after focal cerebral ischemia reperfusion.

In order to investigate the effects of Spirulina protein and its hydrolysates on blood pressure, 9-week-old male spontaneously hypertensive rats (SHR) were used as experimental subjects, which were orally administered with Spirulina protein, its hydrolysates prepared with pepsin, trypsin and complex enzyme at doses of 5, 1 and 0.2 g/kg, respectively, or saline. Subsequently, systolic blood pressure of SHR was measured using a ZH-HX-Z programmed electro-sphygmomanometer at a fixed time interval (0, 1, 2, 3, 4, 5, 6, 7 and 8 h) post-administration. Results showed that all hydrolysates had significant inhibition on blood pressure of SHR and compound enzyme hydrolysates had the strongest effect on antihypertension at dose of 5 g/kg during 0－6 h. Moreover, systolic blood pressure was decreased up to (23.1 ± 1.0) mmHg at this dosage.

Objective: To evaluate bioactivity of the new compound, phloridzin-6"-O-salicylate. Methods: Diabetic mice were orally administered with phloridzin-6"-O-salicylate and methformin was used as a positive control. Fasting and non-fasting blood glucose levels, glucose tolerance, and 2,2’-diphenyl-1-picrylhydrazyl free radical (DPPH·) scavenging capability were detected. Results: IC50 of phloridzin-6"-O-salicylate for DPPH· scavenging was 113 mg/L, which was significantly lower than that of phloridzin (IC50 = 163 mg/L). Moreover, phloridzin-6"-O-salicylate had better effects on the control of fasting and nonfasting blood glucose levels and glucose tolerance in diabetic mice than phloridzin. Conclusion: Hypoglycemic and antioxidant activities of phloridzin modified by salicylate esterification were significantly improved.

Phaseolus vulgaris agglutinin (PVA) was extracted using ultrasonic method from Phaseolus vulgaris in saline solution. The amounts of PVA were 0.312% and 2.91% respectively in fresh Phaseolus vulgaris and its crude extract powder based on their titers using hemagglutination determination method. Mice were orally administered with PVA using Karber's method to conduct acute toxicity experiments. Pathological analysis of gastrointestinal epidermis tissue of treated mice was examined under the microscope using HE staining. Results indicated that LD50 of PVA was 580.23 mg/kg (95% confidence limit, 501.42 – 671.12 mg/kg), which revealed lower toxicity of PVA. Anomalous surface of mucous membrane, expansion and congestion of capillaries, and invasion of inflammatory cells in gastrointestinal epidermis tissue of treated mice were observed. These pathological processes had high relationship with the retention time of PVA in gastrointestinal tract.

In order to study the effects of refined propolis on immune function of normal mice, spleen/body and thymus/body weight ratios, delayed type hypersensitivity (DTH), lymphocyte transformation capacity induced by ConA, antibody forming spleen cells (AFPC), 50% hemolytic concentration and carbon clearance ability, NK cell activity were determined after mice were orally administered with refined propolis at doses of 45, 90 and 135 mg/kg. bw for 30 days. Compared with the control group, refined propolis at dose of 135 mg/kg.bw could significantly enhance thymus/body weight ratio, DTH; increase AFPC and HC50, carbon clearance capacity of mononuclear-macrophages, NK cell activity and lymphocyte transformation capacity induced by ConA in mice. These results indicate that refined propolis can improve immune function in mice.

Mice subjected to experiments were randomly divided into four groups of 72 each (control group, low-, middle- and high-dose groups), which were fed silkworm pupa protein polypeptide at doses of 0, 0.6, 1.2 and 2.4g/kg·d for 28 days, respectively. Pole-climbing time and weigh-loaded swimming time of mice were recorded. Along with this, serum urea nitrogen, liver glycogen, muscle glycogen and serum lactate of mice before swimming and after swimming at time points of 0, 15 and 60 min were determined. Results indicate that silkworm polypeptides could significantly prolong pole-climbing time and maximum weight-loaded swimming time, promote synthesis of liver glycogen and muscle glycogen, decrease serum urea nitrogen and lactate. Therefore, silkworm pupa protein polypeptides have significant anti-fatigue function.

Totally 30 mice were randomly divided into young group, aging model group and salvianolic acid B (Sal B) treatment group. Aging model was successfully established by subcutaneous injection of D-galactose. Mice from Sal B treatment group were administered with a dose of 22.5 mg/kg through intraperitoneal injection. Morris water maze test and stand-jumping test were conducted at 6 weeks post-injection. The mice were scarified to determine superoxide dismutase (SOD) activity, malondialdehyde (MDA) and mitochondrial DNA (mtDNA) levels in brain tissue. Sal B treatment group exhibited better performance than aging model group on Morris water maze test and stand-jumping test. Moreover, Sal B treatment significantly reduced cerebral mtDNA and MDA levels and improved cerebral SOD activity in aging mice. Therefore, Sal B has the function to anti-aging due to the promotion of anti-oxidation and reduction of cerebral mtDNA level.

Objective: To investigate immune modulation of polysaccharides from Ganoderma atrum on immunosuppressed mice induced by cyclophosphamide. Methods: An immunosuppressed murine model was induced by intraperitoneal injection of cyclophosphamide. Mice were divided into five groups: blank control group, model group, high-dose (100 mg/kg), middledose (50 mg/kg) and low-dose (25 mg/kg) polysaccharide groups. Thymus and spleen index were determined by weight. T and B lymphocyte proliferation were measured by MTT assay. Concentrations of IL-2 and TNF- α in serum were determined by using quantitative sandwich enzyme-linked immunosorbent assay (ELISA) kits. Results: Polysaccharides from Ganoderma atrum could significantly increase thymus and spleen index, T and B lymphocyte proliferation and concentrations of TNF-α and IL-2 in serum. Conclusion: Polysaccharides from Ganoderma atrum have immune-improving functions on immunosuppressed mice induced by cyclophosphamide.

Objectives: To explore regulation effects and mechanisms of immune colostrum on nutrition and metabolism in acute infectious diarrhea diseases. Methods: Thirty-two healthy adult SD rats with half of female and male were randomly divided into a control group (GC), a model group (GM), a group protected with normal colostrum (GNC) and a group protected with immune colostrum (GIC). Rats in GNC and GIC were orally administered with normal and immune colostrum at a dose of 1 ml/100 g body weight once a day for 12 days, respectively. Rats in GC and GM were administered saline using the same methods as controls. At 5 and 10 d post-experiment, the rats in GM, GNC and GIC, respectively, were orally infected with mixed enteroinvasive strains containing 1×108/ml of E. coli and Salmonella typhi at a dose of 1 ml/100g body weight once. Results: Free fatty acid (FFA) level in plasma of GM was obviously lower than that of GC; in contrast, FFA level in plasma of GNC was significantly higher than that of GC. Meanwhile, glucose in plasma of both GM and GNC was obviously higher than that of GC. However, no significant difference was observed between GIC and GC. At the same time, a significantly elevated insulin level in serum of GNC was detected compared with GM and GNC. The sIgA level exhibited an increase in GM and a reduction in GNC compared with GC, but no obvious difference was revealed between GIC and GC. Conclusion: Immune colostrum may attenuate stimulations from diarrhea pathogen bacteria on intestinal mucosa immune system to regulate and maintain a relative stabilization of Glu or FFA content and effectively protect anti-infectious diarrhea in rats.

Based on the survey of Mongolia Berger camel milk nursing home, good results had been achieved using camel milk nursing on patients with kidney diseases for adjuvant therapy. In order to understand effects of camel milk on patients with kidney disease, 73 patients were randomly selected and divided into four groups according to their age. Specific gravity (SG), pH, protein (PRO) and glucose (GLU) in urine were analyzed before and after nursing. Through comparison of urine test between before and after nursing, SG were significantly decreased (P < 0.01) in patients aged 5×14 years old; SG (P < 0.01), PRO (P < 0.05), GLU (P < 0.05) were significantly reduced in patients aged 15－29 years old; SG (P < 0.01) and GLU (P < 0.05) were significantly reduced in patients aged 30－44 years old; SG (P < 0.05) and pH (P < 0.05) were significantly decreased in patients aged 45－59 years old. These results indicated that camel milk nursing might regulate biochemical compositions in the urine of patients with kidney diseases and play a role in adjuvant therapy.

In order to understand effects of Momordica charantia L. saponins on blood lipids, the change of blood lipid profile in ovariectomized and hyperlipoidemia rats was determined after treated with Momordica charantia L. saponins at doses of 65, 130 and 260 mg/kg/day for 12weeks and 20 days, respectively. Results indicated that Momordica charantia L. saponins at doses of 130 and 260 mg/kg·d significantly decreased total cholesterol (TC) and low-density lipoprotein-cholesterol (LDL-C) in serum of ovariectomized rats. Meanwhile, Momordica charantia L. saponins at dose of 130 and 260 mg/kg also obviously inhibited the increase of TC, LDL-C and triglyceride (TG) in a dose-dependent mode. Therefore, Momordica charantia L. saponins reveals a significant reduction effect on blood lipids in rats with hyperlipoidemia.

Objective: To study toxicological safety of Astragalus polysaccharide as a health food or drug. Methods: Acute toxicity test in rats, mouse bone marrow cell micronucleus test, mouse sperm aberration test, Ames test and 30-day feeding study in rats were carried out. Results: Acute toxicity test indicated that the acute, oral maximum-tolerated dosage (MTD) of “Astragalus polysaccharide mastication tablets” to male and female rats were both more than 15.0 g/kg bw, which were equivalent to 300 times of the recommended value to human body. Therefore, this subject can be recognized as a non-toxic substance. All results of genotoxicity tests, including mouse bone marrow cell micronucleus test, mouse sperm aberration test and Ames test were negative. This revealed that no mutation occurred. In addition, 30-day feeding study in rats demonstrated all the doses of 5.00, 2.50 and 1.25 g/kg bw did not offer distinct adverse effects on the body weight, organ growth and blood biochemical indicators. Conclusion: Astragalus polysaccharide can be used as a health food or drug due to its better safety.

Naringinase (EC3.2.1.40) with α-L-rhamnosidase and β-D-glucosidase activities is being widely applied in debittering of citrus fruit juice and pharmaceutical industries, and has high research value. α-L-rhamnosidase has been cloned and expressed in Escherichia coli. Recombinant naringinase will provide an economical and convenient source for this enzyme in food and pharmaceutical industries. Therefore, preparation methods, enzymatic properties, enzymatic hydrolysis characterization, immobilization and applications of naringinase in industry are systematically reviewed in this article.

Based on a series of experimental data, food not only provides basic nutritients, such as amino acids, glucose, fatty acids, vitamins and trace elements, but also plays an important role in controlling physiological reactions and maintaining health status through signal communications with gastro-intestinal mucosal system or alteration of cytokine networks. Meanwhile, to a certain extent, recognitions and responses of body to outer world is also completed through interactions between food and body.

Tetrodotoxin is one of the most toxic non-protein neurotoxins and can be found in a variety of organisms. Among many detection techniques of tetrodotoxin, immunoassay have been paid extensive attention by scientists due to its high sensitivity and simple operation. In this paper, recent research progress related to immunoassays of tetrodotoxin detection is reviewed, which will be greatly helpful for the development of safe and healthy foods.

Development of fresh agricultural products is hampered due to high cost of traditional transportations. In order to resolve this problem, hibernation technology of fresh agricultural products has been explored in previous research. Here, a thorough review is focused on application and trends of hibernation technology. Hibernation is considered as an effective method to reduce the rate of metabolism and the amount of oxygen consumption for fresh agricultural products. Meanwhile, this technology can also significantly improve transportation efficiency and survival rate of agricultural products during transportation. Therefore, hibernation technology is destined to become one of the most important means for fresh aquatic products and poultry during transportation in the future.

Cardiovascular disease (CVD) is one of major factors to death. A large number of people have paid increasing attention to change diet and lifestyle to reduce the risk of CVD. Bioactive peptides can exert systematic or local effects in our body when they are absorbed in intestine and participating blood circulation. In this paper, a variety of bioactive peptides including antihypertensive (ACE inhibitory) peptides, antioxidant peptides, antithrombotic peptides, hypocholesterolemic and hypotriglyceridemic peptides, and antiobesity peptides with functions to cardiovascular health are reviewed, which will be helpful for the development of functional foods.

Tetrodotoxin (TTX) is a kind of amino-perhydrogenated quinazoline compound, which is an alkaloid in dolphin and other organisms. TTX is a strong neurotoxin and can selectively inhibit sodium ion transportation across nerve cell membrane at a low concentration. In this paper, chemical properties and microbial resource of TTX are reviewed. Currently, detailed investigations related to microbial synthesis of TTX have been less reported. However, microorganism synthesis of highly toxic substances such as saxitoxin and gonyautoxin with similar structures and properties as TTX has been reported to implement through arginine and acetate metabolisms. These previous investigations will also provide references for microorganism synthesis of TTX. Similarly, summarizing these achievements relative to microorganism degradation, a possibility or developing trend to degrade tetrodotoxin from high toxicity to low or no toxicity through microorganism transformation is proposed.

Due to the frequent application of chemical or veterinary drugs in animals for different purposes, these drug residues may remain in foods derived from these treated animals. A big health threat to consumers is produced during consuming these foods. In order to ensure food safety, rapid detection techniques for these drug residues in animal-origin foods have been attracted tremendous attentions of scientists. Currently, a large number of rapid detection techniques with high sensitivity, convenient operation and high throughput detection have been developed. In this paper, current progress in rapid detection techniques for chemical and veterinary drug residues in animal-origin foods are reviewed.

Sensory analysis is a general method for evaluating tea quality. It can directly reflect product quality requirements of human being by sensory perception, but to some extent subjectivity. Physical and chemical tests are objective and accurate, but unable to appreciate the total quality of tea. Intelligent sensory analysis containing sensors and multi-statistical analysis is a core technique, which can simulate human sensory perception to provide finger information and evaluation results relative to appearance, taste and aromatic smell of tea. In this paper, principles for intelligent sensory system are elucidated and current progress in tea quality evaluation using intelligent sensory system is reviewed. Therefore, problems in current intelligent sensory analysis are discussed, which can provide future suggestions on intelligent sensory analytical technology.

Functional food is known as a 21th century’s food and the functional foods industry has become one of the most promising and vigorous industries. This paper detailedly compares functional foods industries at home and abroad from the following aspects: industrial scale and classification, consumption group and technical research and development, and analyzes systemically the main problems and advantages to the development of our functional foods industry. Based on this, a number of promising countermeasures are proposed.