Bioactive components and nutrients in foods can change epigenetic phenomena such as DNA methylation and histone modification. Therefore, the expression of critical genes associated with physiological and pathological processes can control embryonic development, aging and carcinogenesis. It appears that nutrients and function foods can influence epigenetic phenotype either by directly inhibiting or activating enzymes for DNA methylation or histone modifications. In this regard, food and nutritional epigenetics has been viewed as an attractive tool to prevent overnutrition, metabolic diseases and cancers. In recent years, epigenetics has become an emerging research field with a broad range of diseases such as type 2 diabetes mellitus, obesity, inflammation and neurocognitive disorders. The capability of functional foods and nutrients to promote a phenotype or disease progression can not only be exposed in the individuals, but also successfully be inherited in successive generations. The majority of environmental factors such as nutrients or toxicants such as endocrine disruptors do not promote genetic mutations or alterations in DNA sequence. However, these factors do have the capability to alter the epigenome. Epimutations in the germ line that become permanently programmed can allow transmission of epigenetic transgenerational phenotypes. Unfortunately, ccurrent knowledge about bioactive food and nutritional epigenetics is limited, and the mechanism of epigenetic transgeneration is unclear. In this paper, we provide an overview of the epigenetics and how food bioactive factors can promote transgenerational phenotypes and diseases. A new hypothesis is proposed based on the interaction between functional foods and organisms or their communication networks. However, further studies are needed to expand the available resources and better understand the applications of nutrients or bioactive food components for maintaining our health and preventing diseases through modifiable epigenetic mechanisms.

In this study, pasting and rheological properties of native potato starch, potato starch phosphate ester and cationic potato starch were determined in the respective presence and simultaneous absence of guar gum and xanthan gum. The results indicated that the presence of guar gum enhanced the peak viscosity and pasting temperature of all three kinds of potato starches and deteriorated the thermal stability of starch pastes. The peak viscosities of native potato starch and potato starch phosphate ester rose and the thermal stability and pasting temperature declined due to the presence of xanthan gum, compared to opposite changes observed for cationic potato starch. Dynamic rheological studies revealed that the addition of xanthan gum considerably raised the G＇ and G＇＇ values and declined the tanδvalue of each kind of potato starch. The dynamic rheological properties of cationic potato starch were affected most obviously. By contrast, guar gum had no obvious effect on the dynamic rheological properties of all three kinds of potato starches. In static rheological studies, we found that starch pastes remained pseudo-plastic fluids despite the presence of either guar gum or xanthan gum, with shorted lag ring area and improved stability. Native potato starch and potato starch phosphate ester were more obviously affected than cationic potato starch. Moreover, xanthan gum had more obvious effect than guar gum. Further, our studies demonstrated that gum-starch interactions play a vital role in pasting and rheological properties of gum-starch complexes.

Chitosan microspheres encapsulating cytoderm peptidoglycan derived from Lactobacillus plantarum were prepared by emulsion-crosslinking method. The sustained-release effect of peptidoglycan was evaluated in experimental mice orally administered with naked peptidoglycan or peptidoglycan microspheres for a consecutive week at low, medium and high dosages. Blood was collected from mouse tails within 15 d at an interval of 3 d. Enzyme-linked immunosorbent assay (ELISA) was used to measure lysozyme content in mouse serum. The results showed that the average drug loading capacity (LC) and encapsulation efficiency (EE) of microspheres varied with different ratios between peptidoglycan and chitosan. At the ratio of 1:1, the LC and EE were( 37.00 ± 3.24) g/ 100 g and (92.00 ± 2.38)%, respectively. The highest lysozyme content in serum was achieved at the 9th day post-administration of peptidoglycan microspheres, which was significantly higher than that in the control group. Meanwhile, high lysozyme content could last to the 15th day post-vaccination. Therefore, chitosan microspheres revealed an obvious sustained-release effect, which can effectively extend the action time of peptidoglycan.

In order to investigate the effect of anthocyanins from purple sweet potato on cultivars ZA1 and JS6 were comparatively analyzed by HPLC and LC-MSn. The results indicated that petunidin was exclusively contained in ZA1 compared to pelargonidin in JS6. Anthocyanins from both purple sweet potato cultivars had inhibitory effect on α-glucosidase activity. Anthocyanins from purple sweet potato cultivar ZA1 showed better anti-α-glucosidase activity with an inhibitory rate of more than 50% obtained after 15 min of reaction at 40 ℃ and 0.1 mg/mL 600 μL concentration (the ratio of anthocyanins weight to total reaction volume was 18%). The Lineweaver-Burk plot showed that anthocyanins from ZA1 inhibited α-glucosidase activity in a competitive pattern with a Ki of 5.43 × 10-2 mmol/L and vmax of 1.71 μmol/(L ·min).

Soluble soybean polysaccharides (SSPs) were extracted with subcritical water and their rheological properties and viscosity were studied under varying conditions of concentration, metal ion addition, pH and sucrose addition. The results showed that SSPs solution was pseudoplastic fluid. The fluid type did not change with concentration, pH and the presence of Na+ and Ca2+. Both metal ions had little effect on the viscosity of SSPs solution, which revealed an increase with increasing concentration, sucrose addition and pH in spite of being lower than that of pectin. In light of these results, we concluded that SSPs extracted with subcritical water have stable rheological properties and can therefore be applied in low-viscosity lactic acid beverage and sugary beverage.

A saponin monomer was obtained from the young sprouts of Aralia continentalis through extraction with 70% aqueous ethanol solution, sequential purification by AB-8 macroporous resin adsorption, silica gel column chromatography and Sephadex LH-20 column chromatography and preparative HPLC separation. The compound was structurally identified by NMR spectroscopy as congmuyanoside C.

Objective: To explore the effect of germination on molecular structure of starch from polished rice with germ. Methods: Scanning electron microscope (SEM), high performance liquid chromatography (HPLC), X-ray diffractometer (XRD) and Fourier transform infrared spectroscopy (FT-IR) were used to analyze the changes in surface structure, relative molecular weight distribution, crystallinity and characteristic structure of starch granules from germinated and non-germinated rice. Results: Compared with non-germinated rice, the surface microstructure of starch granules from germinated rice did not exhibited a significant change, but their molecular weight, crystallinity and IR transmittance revealed an obvious decrease, and the stretching vibration of O－H, C－H and C－ O bonds was enhanced. Conclusion: During the germination process, amylose and amylopectin are degraded, which results in an obvious change in molecular structure of starch from germinated polished rice with germ.

Objective: To explore the effect of pre-treatment on anti-nutritional factors in home-made soybean milk. Methods: The retention rates of anti-nutritional factors including tannin, phytic acid, soponins and trypsin inhibitors in soybean milk made from soybeans after soaking, frying and germination treatments at room temperature or chilled condition were determined and also compared with that of soybean milk made from un-processed raw soybeans. Results: The retention rates of tannin and phytic acid, saponin and trypsin inhibitor activity in soybean milk made from germinated soybeans were 31.83%, 27.28%, 20.19% and 12.89%, respectively. The retention rates of tannin and phytic acid, saponin and trypsin inhibitor activity in soybean milk made from soaked soybeans at room temperature were 34.56%, 43.72%, 32.10% and 9.91%, respectively. Compared with the soaking and germination treatments, frying treatment revealed the weaker effect on lowering anti-nutritional factor level, but it still exhibited a significant difference with the control soybean milk made from un-processed raw soybeans. The retention rates of tannin and phytic acid, saponin and trypsin inhibitor activity in soybean milk made from fried soybeans were 64.05%, 54.59%, 28.78% and 10.88%, respectively. Conclusion: Compared with raw soybean, the retention rates of anti-nutrition factors in home-made soybean milk made from soybeans subjected to different treatments were significantly decreased. Moreover, the germination had the most obvious effect on the reduction of tannin and phytic acid and soaking treatment for 12 h revealed the best effect on the reduction of trypsin inhibitors.

The properties of dietary fibers from different sources and the effect of dietary fiber source on the water-holding capacity, hardness and rheological properties of myofibrillar protein were studied. Furthermore, the effect of soybean dietary fiber amount on the water-holding capacity, hardness and G＇of myofibrillar protein-soybean dietary fiber gels during storage were investigated. The results indicated that the improvement of gel properties were correlated with the characteristics of dietary fiber, and dietary fibers with higher water-holding capacity and swelling capability could significantly improve the water-holding capacity and hardness of composite myofibrillar protein gels. The properties of myofibrillar protein gels could be properly improved by adding less than 3.0 g/100 g of soybean dietary fiber and 3.0 g/100 g of myofibrillar protein. The water-holding capacity of composite myofibrillar protein gels made up of 3.0 g/100 g of soybean dietary fiber and 3.0 g/100 g of myofibrillar protein was almost kept unchanged after storage for 3 weeks at 4 ℃, while the decreased water-holding capacity and increased hardness of composite myofibrillar protein gels with the same amount of potato starch as a substitute for soybean dietary fiber were observed. These investigations suggest that dietary fibers can be widely used in meat products in future.

Phenolic components including 11 phenolic acids and 3 flavonoids in common and tartary buckwheat varieties from different geographical regions were analyzed by high performance liquid chromatography (HPLC). The results showed that a significant difference in the content of phenolic components was observed between common and tartary buckwheat varieties cultivated in same geographical regions. Similar results were also observed in same buckwheat variety cultivated in different geographical regions. Meanwhile, the contents of free phenolic acids and flavones in tartary buckwheat were higher than that of common buckwheats. In addition, common and tartary buckwheat varieties contained gallic acid, protocatechuic acid, vanillic acid, caffeic acid, p-cumaric acid, ferulic acid, catechin, rutin and quercetin. Moreover, tartary buckwheat was rich in p-hydroxybenzoic acid.

The properties of corn spermoderm dietary fiber power were explored after ultra-fine grinding. The fillibity, fluidity and hygroscopicity of dietary fiber power with different sizes were also studied. The results showed that the bulk density, tap density, compressibility, flow rate and repose angle were 0.3405 g/mL, 0.4555 g/mL, 25.25%, 2.97 g/s and 43.38° when the size of dietary fiber power was 0.096 mm. Therefore, corn spermoderm dietary fibers were suitable to produce dietary fiber products.

The change in functional properties of glutaminase-deamidated rice protein is correlated with its microstructure change. In this paper, scanning electron microscope (SEM), disulfide bond determination and differential scanning calorimetry (DSC) were used to analyze the ultra-microstructure, disulfide bond content and thermal properties of glutaminase-deamidated rice protein. The results showed that the ultra-microstructure of glutaminase-deamidated rice protein revealed gradually loose and well dispersed structure as well as rapidly reduced disulfide bond content due to the increased deamidation degree. Moreover, declined thermal stability and polymerization degree of rice protein were determined by DSC.

Nano-scaled silver oxide was synthesized from sodium hydroxide and silver nitrate with non-toxic and biodegradable sucrose ester as a surfactant by chemical precipitation. The effects of different factors on particle size of nano silver oxide were investigated. The results showed that nano silver oxide with an average size of 76.5 nm was prepared under the conditions of 0.04 mol/L AgNO3, 0.04 mol/L NaOH, 1.2 g/L sucrose ester, reaction time of 60 min and reaction temperature at 40 ℃ with the aid of electric mixing. The prepared nanoparticles had uniform size distribution and good dispersion, which suggested that sucrose ester could effectively disperse nanoparticles and prevent aggregation.

Stewed pork is a Chinese special cuisine and lipids in stewed-pork are one of the major components. Lipid oxidation and fatty acid composition change are of great importance for nutrition value and the development of meat flavor. The traditional cooking technology of stewed pork was divided into two stages including blanching and stewing. The changes of basic physical and chemical parameters, lipid oxidation and fatty acid compositions were detected in stewed pork during the whole processing including raw material treatment, 10 min blanching, 1 h stewing, 2 h stewing as four key stages. The results showed that water content and crude fat in stewed pork were decreased by 18.17% and 43.46% when compared with raw meat. Meanwhile, cooking loss was 25.04%. Peroxide value (POV) reached the peak level after stewing for 1 h followed by decline. The thiobarbituric acid value (TBA) exhibited a gradual increase (P＜0.05). The ratio of saturated fatty acids (SFA) revealed a significant decrease (P＜0.05), while mono-unsaturated fatty acids (MUFA) revealed a sharp increase (P＜0.05) during cooking. UFA/SFA ratio was increased from 1.38 to 2.34, which improved the nutritional value of pork lipids.

String beans were used as the raw material to extract and purify saponin by ultrasonic-assisted ethanol extraction. The scavenging capacity of string bean saponin on DPPH, hydroxyl and alkoxyl free radicals was determined and compared with that of vitamin C. The results showed that string bean saponin and vitamin C had scavenging capability to DPPH, hydroxyl and alkyl free radicals. The scavenging capacity of string bean saponin at the concentration higher than 2.5 mg/mL was stronger than that of vitamin C. In addition, string bean saponin had obvious inhibitory effect on Bacillus subtilis, Escherichia coli and Staphylococcus aureus, but did not exhibit inhibitory effect on Aspergillus niger. The minimum inhibitory concentrations (MIC) were 0.001 mg/mL for Bacillus subtilis and Staphylococcus aureus, and 0.0005 mg/mL for E. coli, which demonstrated that string bean saponin was more sensitive to E. coli.

Objective: To analyze the chemical composition and evaluate the antibacterial activity of Hanyuan Zanthoxylum bungeanum seed oil. Methods: The chemical composition of Hanyuan Zanthoxylum bungeanum seed oil was determined by gas chromatography-mass spectrometry (GC-MS). Its minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were also determined by agar diffusion method and tube double dilution method. Results: The major components of Hanyuan Zanthoxylum bungeanum seed oil were D-limonene (26.55%), linalool (22.11%), linalyl acetate (14.71%) and β-pinene (7.39%). Meanwhile, the essential oil revealed strong antibacterial activity. Its MIC and MBC were 1.25 mg/mL and 5.0 mg/mL against Staphylococcus aureus, and 2.5 mg/mL and 20.0 mg/mL against Escherichia coli, respectively. Conclusion: Hanyuan Zanthoxylum bungeanum seed oil has excellent antibacterial activity so that it can be used as a resource of natural food preservatives.

The major components of instant soluble Peng gray were analyzed and its effect on dough extensibility was also studied by determining rheological properties, sulfhydryl groups, disulfide groups and electrophoretic analysis. The results showed that Peng gray was composed of 16.05% reducing agent Na2S, 37.73% soluble carbonate, 26.2% Na and 0.022% K. The soluble carbonate was mainly composed of Na2CO3 as well as 1.15% NaCl. The sulfhydryl groups in dough were increased as the addition of Peng gray. Meanwhile, the addition of Peng gray also resulted in RVA profile change of wheat starch. Finally, the electrophoresis result indicated that the reducing capability of Peng gray could result in the increase of low-molecular weight subunits in dough. Therefore, this study will provide a scientific basis for improving the productivity and quality of pulled noodles.

In this study, slightly electrolyzed oxidizing water (SEOW) was used to treat fresh spinach. The bactericidal effect of SEOW and its factors were explored through the comparison among different antiseptics. Meanwhile, the effects of soaking time, treatment mode and pretreatment of strong alkali electrolyzed water on bactericidal activity were investigated. Moreover, the changes in available chlorine of concentration (ACC), pH and oxidation-reduction potential (ORP) during the treatment process were also analyzed. The results showed that the bactericidal effect of SEOW with ACC 31.73 mg/L, pH 5.92 and ORP 836.5 mV was obviously higher than sodium hypochlorite solution with the same concentration of ACC. In addition, increasing ACC could gradually improve the bactericidal effect of SEOW. The number of microorganisms on spinach surface was decreased by 1.69 (lg(CFU/g))when the concentration of ACC was increased to 31.37 mg/L; however, no obviously enhanced bactericidal effect was observed when the concentration of ACC was increased to 67.96 mg/L. Similarly, the bactericidal effect of SEOW did not reveal a significant difference among the soaking times of 1, 3, 5min and 10 min, respectively. But both ACC and ORP exhibited a significant declination during the extension of soaking time although the pH still remained stable. Furthermore, the pre-treatment of strong alkali electrolyzed water and ultrasonic-assisted treatment could result in the enhancement of sterilization rate by 0.5(lg(CFU/g)) and 1.0 (lg(CFU/g)), respectively. Therefore, better bactericidal effect was observed for fresh spinach by soaking in SEOW than flushing with SEOW.

The effect of microwave blanching at various levels on the quality of quick-frozen Chinese yam was explored by determining peroxidase activity, polyphenol oxidase activity, weight loss rate, soluble solid content, total free amino acid content and sensory evaluation analysis. A comparative study was also conducted to analyze the hardness, texture and sensory characteristics of Chinese yam treated by color-preserving reagents, hot water blanching and microwave blanching. The results indicated that microwave blanching could result in satisfactory inactivation effect on enzyme activities with less nutritional component loss within short treatment time and provide better quality of quick-frozen Chinese yam. The optimal blanching condition was microwave treatment at 407.6 W for 60 s.

Spring tea, summer tea and autumn tea of organic chashan Malus hapehensis were used as the materials to spectrophotometrically determine its major bioactive components. In stimulated gastric juice condition, the nitrite scavenging rate of tea at various concentrations were determined to analyze the correlation between major bioactive components and nitrite scavenging rate. Results showed that chashan Malus hapehensis contained 0.51%－1.5% polyphenol, 5.10%－12.20% rubusoside and 2.34%－4.67% phloridzin. Three kinds of tea infusions can remove nitrite efficiently. When tea-to-water ratio was lower than 1:50, the scavenging capability of tea infusion on nitrite was increased with increasing tea concentration. Nitrite scavenging rate of three different tea infusions revealed a significant difference (P ＜ 0.05) and the summer tea exhibited the best scavenging capability, followed by spring tea and autumn tea. The scavenging capability was positively correlated with the contents of rubusoside and phloridzin. However, no obvious correlation between scavenging capability and the content of polyphenol was observed. The nitrite scavenging reaction was fully completed in 20 min. Meanwhile, the scavenging capability of summer tea was significantly higher than that of spring tea and summer tea during the same time period.

The effects of Rhizopus chinensis lipase (RCL) and transglutaminase (TG) on anti-freezing and fermentation properties of frozen dough during storage were investigated by using differential scanning calorimetry and F3 rheofermentometer. All doughs were stored at－18 ℃ for 7, 21 days and 35 days. The results showed that glycerol content was decreased and freezable water content was increased with the increase of frozen storage time. RCL and TG could increase significantly glycerol content of frozen dough. The combined application of RCL and TG prevented the formation of ice crystals during frozen storage by lowering freezable water content in dough, and increased viable yeast cell count. Meanwhile, RCL and TG restricted frozen storage to deteriorate dough development, improved yeast fermentation activity, and increased gas retention of frozen dough.

The antioxidant activities of Fructus Schisandrae, sesame, corn and bean bee pollen oils were evaluated by DPPH radical scavenging method, ABTS radical scavenging method and phosphomolybdenum method using α-tocopherol as the positive control. Results indicated that four kinds of bee pollen oil had strong scavenging effect on ABTS and DPPH free radicals with IC50 values of 0.029－0.708 mg/mL and 0.059－2.203 mg/mL, respectively. Moreover, their scavenging activities against DPPH and ABTS free radicals revealed a significant difference (P ＜ 0.01). Through determining by phosphomolybdenum method, the strongest antioxidant activity was Fructus Schisandrae bee pollen oil, followed by corn, bean and sesame bee pollen oils. Moreover, Fructus Schisandrae bee pollen oil revealed antioxidant activity equivalent to that of α-tocopherol.

Objective: To purify and physicochemically analyze polysaccharides from the intestinal tract of Apostichopus japonicus. Methods: Two polysaccharides, named as polysaccharides A and B, respectively, were isolated and purified by using SephadexG-100 column from the intestinal tract of Apostichopus japonicus, and polysaccharide A was selected to study its physicochemical properties. Its purity was evaluated by SephadexG-100 column chromatography and agarose gel electrophoresis. The relative molecular mass was determined by Sephadex G-200 column chromatography. Monosaccharide components were analyzed by high performance liquid chromatography (HPLC) and their structures were identifiedby infrared spectroscopy and nuclear magnetic resonance. Results: The purified polysaccharide A was composed of GlcUA, GalN, Fuc, and a small amount of GlcN and Gal. Fucose had two configurations including the forms of α-fucose sulfate and β-fucose sulfate residues. This polysaccharide had a relative molecular mass of approximately 18.8 × 104 D. Conclusion: The purified polysaccharide A is an acidic polysaccharide, suggesting that it belongs to the chondroitin sulfate class.

Streptococcus mutans and Staphylococcus aureus are major pathogenic bacteria in human oral cavity. In the present study, the antibacterial activity of procyanidins derived from grape seeds and apples against Streptococcus mutans and Staphylococcus aureus were investigated. The minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC) were determined by broth tube dilution and agar dilution methods, respectively. The effect of procyanidins on acid production of S. mutans was also studied by monitoring pH change of the broth during cultivation. Results showed that the MIC and MBC against S. mutans were 1.25 mg/mL and 4.00 mg/mL for apple procyanidins, and 1.75 mg/mL and 2.00 mg/mL for grape seed procyanidins, respectively. The MIC and MBC against S. aureus were 4.00 mg/mL and 9.00 mg/mL for apple procyanidins, and 2.00 mg/mL and 6.50 mg/mL for grape seed procyanidins, respectively. Grape seed procyanidins with a concentration over 1.00 mg/mL had significant inhibitory effect on acid production of S. mutans.

The anthocyanins in Cinnamoumum burmanii fruits were extracted and purified by semi-preparative HPLC and meanwhile, their biological activity in vitro was evaluated. The results showed that the IC50 of the anthocyanins for inhibiting DPPH radicals, superoxide anion radicals, hydroxyl radicals and lipid peroxidation were 5.46, 7.60, 78.25 μg/mLand 173.74 μg/mL, respectively. Their total antioxidant activity was significant higher than that of vitamin C. Moreover, their ferrous ion chelating power was similar to that of EDTA. These results suggest that the anthocyanins have strong radical scavenging and antioxidant activities in vitro.

Objective: To study the antioxidant activity of seed oil from Eucommia ulmoides Oliver key fruits in vitro. Methods: The reducing power and superoxide anion radical scavenging rate of the oil were measured by trichloroacetic acid method and NBT photoreduction method, respectively. The scavenging rate against hydroxyl radicals generated in Fenton system was determined by NBT photoreduction method. The cell membrane-protecting effect was determined by oxidative hemolysis of erythrocytes and the inhibitory effect against lipid peroxidation was evaluated by determining the relative content of MDA in mouse liver homogenate. Vitamin C was used as the control. Results: The oil had strong reducing power so that it could remarkably eliminate superoxide anion free radicals and hydroxyl free radicals. In addition, the oil could also inhibit the generation of MDA in mouse liver homogenate, reduce H2O2-mediated oxidation hemolysis of erythrocytes and spontaneous lipid peroxidation of mouse liver tissue in a dose-dependent manner. The oil at the concentration of 9 mg/mL revealed the strongest effect. Conclusion: Seed oil from Eucommia ulmoides Oliver key fruits has antioxidant capability in vitro.

In order to offer experimental evidence for its application in food industry, the function properties of perilla seed protein isolate (PSPI) was studied using soybean protein isolates (SPI) as the reference. The nitrogen solubility index (NSI) of PSPI had a trend similar to that of SPI within the pH range of 2-12, but PSPI revealed higher solubility than SPI at isoelectric point. The water holding capacity, foaming capacity, foam stability, emulsifying capacity and gel-forming capacity were lower than those of SPI at pH 7.0. However, the oil-binding capacity of PSPI was close to that of SPI, and the emulsion stability of PSPI was almost equal to that of SPI when the protein concentration was higher than 3 g/100 mL. These results suggested that the PSPI is a potential protein enhancer for food processing.

In order to explore the effect of season on the quality of propolis, propolis samples harvested in different seasons from temperate, subtropical and tropical regions in China were extracted with 60% aqueous ethanol, and the color intensity, total phenol content, total flavonoid content, flavonol content, flavanone content and specific absorbance constant of ethanol extract of propolis (EEP) obtained were spectrometrically determined. Meanwhile, the antioxidant activity and antibacterial activity of EEP were also evaluated. The results showed that harvest season had a significant effect on the chemical composition of EEP. The contents of total phenol, total flavonoids, flavonol and flavanone revealed the highest level in the propolis harvested in June and July and the lowest level in September, which suggested that the best quality of Chinese propolis is in August. Moreover, an obvious difference in the contents of total phenol and total flavonoids in EEP from different seasons was observed. The highest levels of total phenol and total flavonoids were( 243.87 ± 152.13) mg/g and (189.34 ± 107.51) mg/g, respectively; in contrast, the lowest levels of both components were (187.25 ± 146.45 ) mg/g and (122 ± 81.02 ) mg/g, respectively. Furthermore, propolis from temperate zones in China had the best antioxidant activity, which was followed by propolis from sub-tropical zones and tropical zones. An obvious correlation between specific absorbance constant and DPPH radical scavenging capacity, total phenol content or total flavonoid content was observed. Therefore, harvest season exhibits a great impact on the quality of propolis.

Three kinds of homogeneous glycoprotein (JGP-II, JGP-III and JGP-IV) were isolated from jellyfish oral arms, and their immune activity was studied. The results showed that the three kinds of glycoprotein could improve the proliferation and transformation of mouse spleen lymphocytes.

In order to explore the nucleoside composition of rape bee pollen, the sample was subjected to extraction with 15% aqueous ethanol under the assistance of ultrasonic, TLC analysis using chloroform-methanol-ammonia (6.5:8.0:1.5, V/V) as the development solvent, chromatographic separation on D101 type macroporous adsorption resin column using 5% aqueous ethanol as the elution solvent, water saturated butanol extraction and high-performance liquid chromatographic (HPLC) purification and as a result, a single compound was obtained. The compound was identified as adenine by liquid chromatography-quadrupole-time of flight mass spectrometer (LC-Q-TOF) according to the data of accurate mass, double bond equivalent (DBE), spacing match and similarity score and by comparison of its retention time and UV spectrum with those of the reference substance.

Chloroform-methanol (2:1, V/V) extracts from longissimus dorsi muscle and subcutaneous fat of Rongchang pig with and without water-soluble fraction were compared for their differences in odor and volatile composition, measured by electronic nose, sensory evaluation and headspace solid-phase microextraction (HS-SPME) coupled with GC-MS. Lipid differences before and after secondary aqueous extraction of chloroform-methanol extract from the lean meat of Rongchang pig were effectively detected by electronic nose and sensory evaluation. Thus, water-soluble lipids greatly contribute the flavor of lean pork. In addition, various volatile compounds including furans, alcohols, esters, sulphur-containing compounds and aldehydes derived from Maillard reaction revealed an obviously higher level before econdary aqueous extraction. However, electronic nose and sensory evaluation could not clearly differentiate lipid differences between chloroform-methanol extracts from the fat meat of Rongchang pig with and without secondary aqueous extraction. As a result, there was no significant difference in volatile compounds, which is due to a smaller amount of water-soluble lipids in the fat meat of Rongchang pig.

In order to determine the contents of dandelion flowers, the material was extracted with 75% aqueous ethanol under the aid of ultrasonic. Meanwhile, the resultant ethanol extract was tested for its abilities to scavenge superoxide anion and hydroxyl free radicals and inhibit peanut oil autooxidation. The results indicated that the contents of total phenolic acid and total flavonoids in dandelion flowers were 4.09% and 3.65%, respectively. The ethanol extract from dandelion flowers could effectively scavenge superoxide anion and hydroxyl free radicals and inhibit peanut oil autooxidation in a dose-dependent manner. The half inhibitory concentrations against superoxide anion and hydroxyl free radicals were 96.1 μg/mL and 7.7μg/mL, respectively. The peroxide value (POV) of peanut oil showed a marked decline in the presence of the ethanol extract and the efficacy was similar to that of 0.10% vitamin C addition.

A natural plant essential oil was extracted from Zingiber corallinum Hance as a common herb for Miao ethnic minority in Guizhou by supercritical carbon dioxide extraction. The antioxidant activity of the essential oil was evaluated by comparing changes in the peroxide value (POV) of concentrated fish oil during storage at 60－65 ℃ in the respective presence of the essential oil, vitamin E (VE) and butylated hydroxytoluene (BHT). Forty-four compounds were identified in the essential oil by GC-MS, including 13 monoterpenoids (25.12%), 16 oxygen-containing monoterpenoids (26.43%), 9 sesquiterpenes (8.82%) and 6 oxygen-containing sesquiterpenes, benzene derivatives or others (39.63%). The essential oil as a natural antioxidant was superior to VE and BHT. The fish oil can be protected effectively by adding 0.3% essential oil.

Objective: To investigate the antioxidant activity in vitro of total flavonoids from Actinidia arguta. Methods: The scavenging capacities of total flavonoids from Actinidia arguta against DPPH, superoxide anion and hydroxyl free radicals the ferric reducing power and the inhibitory effect on lipid peroxidation were determined spectrometrically and compared with those of vitamin C. Results: Total flavonoids from Actinidia arguta revealed a strong ability to scavenge DPPH free radicals, reduce ferric ions and inhibit lipid peroxidation and had a certain scavenging effect against superoxide anion and hydroxyl free radicals in a dose-dependent manner. Conclusion: Total flavonoids from Actinidia arguta have excellent antioxidant activity.

Detoxified rapeseed meal solution was extracted by alkaline precipitation method to obtain phytic acid and the antioxidant activity of phytic acid obtained was evaluated through exploring its effect on acid value and peroxide value of lard using BHT as the positive control. Meanwhile, the antioxidant activity was also investigated through comparing its scavenging capacities against hydroxyl, superoxide anion and DPPH free radicals as well as hydrogen peroxide, determined by flow injection chemiluminescence and visible spectrophotometric methods, with those of VC. The results showed that the best condition for the extraction of phytic acid was pH 8. Under the optimal extraction condition, the yield of phytic acid was 92.83% and the purity was 45.96%. The extracted phytic acid could inhibit rancidity and peroxidation in lard with a better effect than that of BHT. The extract revealed the strongest scavenging effect against superoxide anion free radicals, followed by hydroxyl free radicals, hydrogen peroxide and DPPH free radicals. Moreover, it was superior to vitamin C in scavenging superoxide anion and hydroxyl free radicals. Therefore, the extract is a good natural antioxidant.

Seven carboxymethylated derivatives of polysaccharide from Zizyphus jujuba fruits (ZJP) were prepared by the reaction between ZJP and monochloroacetic acid. The degree of substitution (DS), solubility, molecular weight, and biological activity of each derivative were determined. Results showed that the DS of each derivative was 0.016－0.220. pH values higher than 12 were good for the substitution of carboxymethyl groups, but the yield of carboxymethylated products decreased sharply due to higher pH. The molecular weight of carboxymethyl ZJP (CM-ZJP) was reduced gradually with increasing NaOH amount during the carboxymethylation reaction. The infrared spectrum of CM-ZJP revealed that ZJP was successfully carboxymethylated without the change of ZJP structure during carboxymethylation. The carboxymethylation of ZJP exhibited an enhanced inhibitory effect againstα-glucosidase and a declined inhibitory effect againstα-amylase. Moreover, carboxymethyl substitution of ZJP at lower substitution degree (DS = 0.016－0.082) could decrease the inhibitory effect against hyaluronidase activity and increase the inhibitory effect against hyaluronidase activity at higher substitution degree (DS = 0.200－0.220).

Acid soluble collagens (ASC) were isolated from carp (Cyprinus carpio) skin and cod (Gadus morhua) skin. Partial biochemical properties of both ASCs were investigated and compared. Denaturation temperatures, measured by melting point using circular dichroism (CD), was 36 ℃ for carp skin ASC and 19.0 ℃ for cod skin ASC, which were in agreement with the amino acid contents of the two collagens. SP-Toyopearl column chromatographic analysis showed that both skin collagens consisted of three kinds of α chains (α1, α2 and α3), which may exist in (α1)2α2 and α1α2α3 hetero-trimer. The pepsin digestion patterns of α1 chain of carp and cod skin ASCs were considerably different from each other.

Objective: To study the antioxidant activity in vitro of polysaccharides from the whole plant of Alternanthera philoxeroides (Mart.) Griseb (APG). Methods: The antioxidant activity of polysaccharides from APG was evaluated by reducing power and scavenging capacities against DPPH and DMPD free radicals. Results: The antioxidant activity of polysaccharides from APG at various concentrations displayed an obvious difference. Compared with vitamin C, polysaccharides from APG had higher antioxidant activity. The EC50 values of polysaccharides from APG and vitamin C against DPPH free radicals were 26.93 mg/L and 47.22 mg/L, and against DMPD free radicals were 73.42 mg/L and 71.25 mg/L, respectively. Conclusion: Polysaccharides from APG is an effective and multifunctional natural antioxidant and radical scavenger so that it has potential exploitation and utilization.

The antibacterial activity of absolute ethanol extract from Fructus Mume and its resistance to pH and temperature were investigate in this study. Its major antibacterial composition was preliminarily analyzed by thin layer chromatography)/bioautography method using chloroform-methanol (5:1, V/V) as the development solvent. The results showed that the extract had strong inhibitory effect against Bacillus cereus and Pseudomonas. The minimum inhibitory concentration (MIC) was in the range of 2.5－5.5 mg/mL. The optimal medium pH was 5－6. Meanwhile, the ethanol extract was stable to temperature. Organic acids were initially identified as the major antibacterial components in the ethanol extract based on comparisons with citric acid and its alkali neutralized counterpart.

The inhibitory effect of thermally processed tannic acid against Pseudomonas, B. thermosphact, Staphylococcus and Enterobacteriaceae was explored by disc diffusion method. The results indicated that thermally processed tannic acid at the concentration of 2.50% could inhibit B. thermosphact and Staphylococcus with an inhibitory zone of 22 mm. The inhibitory effects of thermally processed tannic acid, lactic acid and 75% aqueous ethanol against bacterial growth in chilled fresh pork were comparatively observed. Compared with lactic acid, thermally processed tannic acid at the same concentration exhibited better inhibitory effect against bacterial growth in chilled fresh pork. The Gompertz model was employed to describe growth parameters such as specific growth rate and lag time of microorganisms in fresh pork stored at 4℃. Increasing concentration of tannic acid revealed better antibacterial activity. However, when the concentration of tannic acid was higher than 0.63%, the increase of lag time was not obvious.

β-cyclodextrin was used as the host to prepare lutein-β-cyclodextrin inclusion by means of ultrasonic. The structure of lutein-β-cyclodextrin inclusion was characterized by Fourier transform infrared spectroscopy, differential scanning calorimetry, and X-ray diffraction spectroscopy. The results indicated that the optimal inclusion conditions were lutein-to-β-cyclodextrin ratio of 1:1, ultrasonic power of 400 W, and ultrasonic treatment time of 40 min. Under the optimal inclusion conditions, the yield of lutein-β-cyclodextrin was 75.8%. The spectral characteristics of the product revealed that lutein and β-cyclodextrin could form inclusion with a ratio of 1:1 and the inclusion constant was 346.97 L/mol. The stability and water solubility of lutein was significantly increased through the inclusion reaction.

Oat sourdough fermented with Lactobacillus plantarum was studied in this paper, and the acidity and aerobic plate count of the sourdough were analyzed to indicate the growth of Lactobacillus plantarum. Meanwhile, the effect of Lactobacillus plantarum on protein solubility, digestibility, amino acid compositions and nutritional index during the fermentation of oat sourdough was explored. The results indicated that Lactobacillus plantarum grew well in oat sourdough medium and had strong acid-producing capacity. Lactobacillus plantarum fermentation also resulted in a significant increase in protein solubility (P <0.05). Compared with the oat sourdough without fermentation, the protein solubility of oat sourdough with fermentation for 24 h and 48 h was increased by 19.50% and 54.06%, respectively. Protein digestibility was assessed by two-step digestion with pepsin followed by trypsin. Lactobacillus plantarum fermentation could significantly increase in vitro protein digestibility (P <0.05). The amount and compositions of total amino acids in oat protein did not reveal a big change. However, the amino acid score (AAS) in oat sourdough subjected to Lactobacillus plantarum fermentation was increased to 76.60 from 71.53. Moreover, the protein efficiency ratio (PER) was also enhanced.

Gene fragment argR from Corynebacterium crenatum was amplified by PCR and inserted into pET22b(+) vector to construct a recombinant plasmid pET22b-argR. The recombinant plasmid pET22b-argR was transformed into E. coli BL21(DE3) for protein expression. The protein ArgR with molecular weight of 20 kD was successfully expressed in E. coli BL21(DE3)under the induction of IPTG at 33 ℃ for 8 h. The ArgR fusion protein was purified by Ni2+ affinity column chromatography for preparing polyclonal antibody. ELISA analysis showed that the antibody titer was 1:160000. Western blot analysis revealed that the antibody could react specifically with the expressed recombinant protein and that the purified ArgR was stable in the form of polymer mediated by L-arginine. These investigations can provide a theoretical reference for detecting the interaction between ArgR and promoters from arginine biosynthetic pathway of C. crenatum.

In this study, SD rats were fed dietary fiber from tomato skin for understanding the effect of dietary fiber on intestinal flora. The feces and cecum of rats were collected and stored at －70 ℃. Bacterial genomic DNA was extracted from feces and cecum using TIANamp bacterial DNA kit, proteinase K-CTAB (cetyltrimethylammonium bromide) and muramidase protocol, respectively. The extracted DNA was assayed by agarose gel electrophoresis, bacterial universal primer PCR and denaturing gradient gel electrophoresis (DGGE). Results showed that more and better DNA was extracted by using modified muramidase method with lower cost and shorter extraction time when compared with other methods. Therefore, the modified muramidase protocol is the best for DNA extraction from feces and cecum of rats.

The gene of acid-stable α-amylase was amplified by PCR using Aspergillus niger genomic DNA as template, the amplified gene was cloned into the vector of pPIC9K, and the recombinant pPIC9K-asAA was then transformed into Pichia pastoris SMD1168. High copy transformants were screened in G418 plates. Regulated by α-factor, AOX1 gene promoter and termination signal of yeasts, the recombinant amylase was expressed and secreted from the cells. The expression of recombinant amylase was strictly induced by methanol under shaking culture conditions. The amylase reached its maximal activity of 2838 U/mL after induction with 2% methanol for 168 h. SDS-PAGE analysis showed that the molecular weight of recombinant amylase was approximately 58 kD. The recombinant amylase revealed the highest activity at pH 4.0 and 70 ℃. Meanwhile, the amylase was basically stable at pH 3.0－6.0 and could keep its stability for a long time and high activity at 50 ℃. Therefore, recombinant Pichia pastoris has good genetic stability.

In order to predict B-cell linear epitopes of egg allergen ovotransferrin (OVT), the antigen index, hydrophilicity, and surface accessibility and flexibility of egg OVT were predicted using Jameson-Wolf, Kyte-Doolittle, Emini and Karplus-Schulz methods, respectively. The secondary structure of OVT was predicted by Chou-Fasman and Deleage-Roux methods based on the amino acid sequence of egg OVT derived from Genbank. Based on the above comprehensive analysis, 7 possible B-cell linear epitope candidates in egg OVT were predicted to locate in the regions of 174－181, 215－222, 231－240, 288－294, 332－344, 415－429 and 547－555. These results are useful for fine mapping of B-cell epitopes in egg OVT.

A strain that can degrade native feather in 48 h was isolated from camphor endophytes through primary screening on skim milk plates and secondary screening based on degradation of steamed chicken feather and native chicken feather after liquid shake flask cultivation. The isolated strain was identified as Bacillus cereus Z-3 based on morphological observation, biochemical experiments and 16S rDNA sequence analysis. Keratinase from Bacillus cereus Z-3 had the most powerful ability to degrade chicken feather, followed by wool and hair.

β-Lactoglobulin (β-LG) was modified by suecinimidyl carbonate methoxy polyethlene glycol (SC-mPEG) under different conditions of molar ratio, reaction time and pH. The change of its antigenicity was also studied. Indirect competitive ELISA was used to detect the antigenicity of the SC-mPEG-β-LG mixture. The results indicated that the highest reduction rate of antigenicity for modified products under different conditions was 70.2% at the reaction time of 8 h and at the same time, the highest modification degree detected by TNBS was 39.1%. Meanwhile, reaction time was the major factor affecting antigenicity reduction of β-LG modified by SC-mPEG.

In order to predict peroxidase (POD) activity and prevent over-blanching-induced damage of asparagus lettuce, thermal inactivation of POD in asparagus lettuce was explored and kinetic models were established at temperatures ranging from 75 ℃to 95 ℃. First-order kinetic model and Weibull distribution model were employed to fit the inactivation characteristics of POD. Two models were evaluated based on the coefficients of determination (R2) and chi-square (χ2) for the application of actual prediction. Moreover, blanching conditions of asparagus lettuce were optimized according to the change of vitamin C content. The results indicated that Weibull distribution model could better describe POD inactivation kinetics in asparagus lettuce over the selected temperature with a highR2(＞0.9900) and low χ2(＜ 0.0024). Meanwhile, high-temperature short-time blanching treatment could result in less loss of vitamin C.

Objective: To isolate and identify Sporisorium reilianum from sorghum cultivar Jiliang 105A . Methods: Single spores were isolated from samples. The morphology of isolated spores was examined and the internal transcribed spacer (ITS) was sequenced. Results: The strain grown on the natural solid culture medium revealed leather face as well as jagged and brownish-black edge. The amplified fragment length of ITS was 721 bp. Based on sequence alignment carried out using DNAStar software, the isolated strain was identified as Sporisorium reilianum. Conclusion: Sporisorium reilianum is successfully isolated and identified from Jiliang 105A .

In order to screen and identify ribonuclease-producing strain and evaluate its antiviral activity, 50 probiotics from healthy Suaedae glaucae Bunge were isolated and 9 ribonuclease-producing strains were screened by color plate method. The inhibitory activity of strain PA110-7 against Escherichia coli was 69%. Based on the analyses of colony morphology, size and color, Gram staining, spore staining, physiological-biochemical characterization and 16S rDNA sequencing, strain PA110-7 was identified as Bacillus thuringiensis.

Objective: To analyze and predict the structure and characteristics of lactate dehydrogenase from Lactobacillus paracasei for guiding experimental studies of its biological functions and application. Methods: Bioinformatic tools provided by the NCBI website and ExPasy as well as bioinformatic software packages such as ClustalX and VMD were used to identify sequence encoding LDH protein from database. The characteristics including physical-chemical characteristics, post-translational modification sites, topological structure, secondary structures, tertiary structure and domains of the deduced protein were analyzed. The sequences encoding LDH from Lactobacillus paracasei and other microorganisms were compared to obtain the conserved sequence. Results: The gene codes for 335 amino acids were achieved. The theoretical molecular weight of the deduced protein was 36608.8 u. The encoding protein was elucidated to have 3 trans-membrane regions. Through the comparison of amino acid sequences, LDH from Lactobacillus paracasei had high homology with LDH from Lactobacillus casei. Conclusion The structure of ldh gene and LDH protein from Lactobacillus paracasei can be bioinformatically analyzed and predicted.

In order to understand accumulation properties of conjugated linoleic acid (CLA) biosynthesized by ruminal bacteria, capillary electrophoresis (ce)was used to analyze CLA isomers. Three main isomers including c9, t11-CLA, t10, c12-CLA and t9, t11-CLA were synthesized by ruminal bacteria under both anaerobic and aerobic conditions. Aerobic environment was more beneficial for the accumulation of CLA than anaerobic environment. The yield of CLA exhibited a trend of initial increase and final decrease. Therefore, ruminal bacteria play key roles in the biosynthesis and metabolism of CLA in rumen.

Rana chensinensis eggs were used as the materials to explore the effects of papain, alkaline protease, trypsin, neutral protease and protamex under their optimal action conditions on radical scavenging capacity of Rana chensinensis egg hydrolysates. The bioactive polypeptide with antioxidant activity was screened through the evaluation of scavenging capability against DPPH and hydroxyl free radicals. The results indicated that the polypeptide generated from 3 h digestion of Rana chensinensis eggs by alkaline protease combined with neutral protease revealed the highest scavenging capacity against hydroxyl and DPPH free radicals, which were 80.91% and 70.45%, respectively.

The purification process of cell envelope protease (CEP) from Lactobacillus fermentum was explored in this paper. Cells were suspended in 50 mmol/L Tris-HCl (pH 7.8) and subjected to ultrasonication (cell concentration of 0.06 g/mL, ultrasonic power of 330 W, ultrasonic treatment time of 3 s with intermission of 5 s, and repeated ultrasonic treatment number of 220). The supernatant was collected, precipitated with 60% saturated (NH4)2SO4 solution and separated by Sephacryl S-300 HR chromatography. The active protease was recovered from Native-PAGE gel. The ACE inhibitory rate of purified CEP was 50%. The molecular mass of purified CEP estimated by SDS-PAGE was approximately 32.5 kD. Maximum activity was reached at pH 8.0 and 41℃. The activity of CEP could be activated by Mg2+, Co2+ and Ca2+ and inhibited by Zn2+, Ni2+ and PMSF, suggesting that CEP belongs to serine protease. On the other hand, its activity could also be inhibited by EDTA, suggesting that CEP is a metallopeptidase.

Objective: To explore enzymatic properties of polyphenol oxidase (PPO) from kidney bean pods (Phaseolus vulgaris L. cv. Shuangqing). Methods: The optimal pH, temperature, substrate specificity and inhibitors of PPO were evaluated by polyacrylamide gel electrophoresis (PAGE). Results: The optima pH for PPO activity was 6.0. The PPO was relatively stable at 30 ℃ and inactivated at 80 ℃. Catechol was the optimal substrate for the enzyme. Its activity was inhibited by ascorbic acid, β-mercaptoethanol, glycine or L-cysteine. Moreover, the PPO activity was inhibited completely by 1.0 mmol/L β-mercaptoethanol or ascorbic acid; however, it was activated by copper dichloride and carbamide. Conclusion: High temperature, high pH and β-mercaptoethanol or ascorbic acid can inhibit the activity of the PPO enzyme.

In order to obtain a strain with cellulase-free xylanase activity, a bacterium named as 26T was isolated from paper mill wastewater by substrate screening. The strain 26T was preliminarily identified as Bacillus subtilis by analyzing its physiological and biochemical characteristics and 16S rDNA gene sequence. This strain could grow under the conditions of 50 ℃ and pH 10, and revealed high heat and alkali resistance. The xylanase from it as an extracellular enzyme had an activity of 14.58 U/mL under the optimal fermentation conditions of 37 ℃, 200 r/min and 12 h. Therefore, this strain might have a prosperous application in food industry.

The cDNA sequence of full-length A1a acidic peptide from glycinin was synthesized and inserted into the prokaryotic expression vector pET-30a. The A1a fusion protein was expressed in Escherichia coli BL21 (DE3) with the induction of IPTG. The highest expression level was observed after IPTG induction for 5 h. The recombinant protein was purified by His-tag affinity chromatography. The purity of Ala fusion protein was 90% and its molecular weight was approximately 38 kD. Western blotting analysis revealed that the recombinant protein had immunological activity because it could react with the serum of soybean meal allergic piglet. These results are helpful to develop an immunoassay for detecting A1a acidic peptide and exploring its mechanisms.

Fractional factorial design (FFD), central composite design (CCD) and response surface methodology (RSM) were used to optimize the culture medium for nuclease P1 production by Penicillium citrinum. The results of fractional factorial design showed that ZnSO4, yeast extract and composite phosphate had a significant effect on nuclease P1 production. The steepest ascent design (SAD) made three significant factors approach the maximum response area. Three significant factors were optimized by CCD and RSM. The optimized culture medium was composed of 4% glucose, 0.681% yeast extract, 0.4% corn syrup, 0.45% soybean meal, 0.042% ZnSO4, 0.06% MgSO4, 0.06% CaCl2, and 0.068% composite phosphate (KH2PO4: K2HPO4 = 1:1). The activity of nuclease P1 from optimal culture medium was 563 U/mL, which revealed a 64% increase when compared with nuclease P1 activity (202 U/mL) from original fermentation medium.

In this study, 16S rRNA gene sequences of different Pseudomonas cloned from chilled meat were analyzed based on V3 and V6－V8 region fragments to explore the technical defects of denaturing gradient gel electrophoresis (DGGE). The results showed that different variable regions of 16S rRNA could lead to different DGGE results, and the (G + C) contents of variable region fragments were not related to the migrating distance in the DGGE. Therefore, the limitation of DGGE was due to the innate characteristics of bacterial 16S rRNA gene sequences to some extent.

The exopolysaccharide (EPS) biosynthetic genes of Lactobacillus rhamnosus JAAS8 were located on the chromosome in a 19.7 kb region consisting of 16 open reading frames. GenBank database searching showed that the predicted protein products of the gene cluster from L. rhamnosus JAAS8 had the highest identity with the EPS biosynthetic genes of Lactobacillus. The central portion of the locus was occupied by six genes (welF, welG, welH, welI, welJ and welE) encoding potential glycosyltransferases. Three genes (rmlA, rmlB and rmlC) involved in the biosynthesis of the sugar nucleotide precursor dTDP-L-rhamnose were identified in the EPS biosynthesis locus. The predicted amino acid sequences from six genes (wzd, wze, wzy, wzx, wzr, and wzb) have the most resemble proteins involved in putative polysaccharide chain length determination, polymerization and export.

According to the nucleotide sequence of linoleate isomerase gene published in GenBank, a pair of specific primers of linoleate isomerase was designed. The target gene was amplified by PCR and cloned into T vector, and the recombinant plasmid was then transformed into Trans1-T1 competent cells. Based on the colony PCR identification authentication and sequence analysis, the length of linoleate isomerase gene was 1720 bp. The target gene had 99% homology with linoleate isomerase gene of Lactobacillus plantarum AS1.555 (DQ227322) and 89% homology with L. plantarum kimchi (DQ010331). The sequence had been registered in Genbank as the number of HM569265. Bioinformatic analysis exhibited the garget gene had a segment with low composition complexity. By aligning genome sequence of Lactobacillus (CP001617), specific primers of gene sequence with 805 bp located at the upstream non-coding region of linoleate isomerase gene were designed, and then the sequence was amplified by PCR and cloned into T vector, and the recombinant plasmid was then transformed into Trans1-T1 competent cells. Colony PCR identification, preliminary bioinformatic analysis and sequence analysis revealed 12 motifs and 6 transcription factor binding sites of linoleate isomerase gene.

A lactic acid bacterial strain with broad-spectrum and obvious antibacterial activity, named as LPb1 was selected from soybean cheese by agar diffusion method. Based on 16S rDNA sequence alignment and physiological and biochemical analysis, the isolated strain was identified as Lactobacillus plantarum. The inhibitory activity of strain LPb1 fermentation supernatant was not affected by high temperature, 1% TritonX-100, Tween-80, Tween-20, SDS, EDTA, or low pH (pH <5). However, its inhibitory activity revealed an obvious decrease after treatment with protease K and trypsin. Moreover, the fermentation supernatant of LPb1 strain could inhibit both some gram-positive bacteria and partial gram-negative bacteria. In contrast, the fermentation supernatant of LPb1 strain did not reveal inhibitory effect against yeast or mould.

Objective: To evaluate the potential preventive function of blueberry polyphenols on fatty liver in the model of hepatic fat accumulation in vitro. Methods: After being pulped, blueberries were extracted with 70% aqueous alcohol solution for 30 min under the assistance of ultrasonic. The polyphenol compounds extracted were purified by XAD-7 macroporous resin adsorption. The contents of total polyphenols and anthocyanins in wild Chinese blueberries were detected by Folin-Ciocalteu,s method and pH differential methods, respectively. Oleic acid at different concentrations (0.5－1.5 mmol/L) was used to induce fat accumulation in HepG2 cells for establishing steatosis model in vitro. MTT value, total triglyceride (TG) and intracellular lipid droplet morphology were used to evaluate the effect of blueberry polyphenols on HepG2 steatosis. Results: The contents of total polyphenols and anthocyanins in blueberries were (573.9 ± 6.9) mg/100 g and (156.1 ± 9.1) mg/100 g, respectively. Blueberry polyphenols showed a significant inhibitory effect against TG accumulation in HepG2 cells induced by 1.0 mmol/L OA, and the clearance rate of TG reached 40% at the concentration of 100 μg/mL. Conclusion: Wild Chinese blueberries ae rich in polyphenols and reveals a potential preventive effect on fatty liver. These results will provide valuable references for the development of hepato-protective foods containing blueberries.

Objective: To extract and isolate bioactive components from the fruiting bodies of Codyceps militaris by systematic solvent method and determine the antitumor and antiviral activities of chloroform extract from the fruiting bodies of Codyceps militaris and its fractions soluble in ethyl acetate and ethanol. Methods: The antiviral activities of extracts on FLU-A, HSV-I and HSV-II viruses were assessed by cytopathic effect (CPE) method. The 50% toxic concentration (TC50), 50% inhibitory concentration (IC50) and selective index (SI) of the chloroform extract and its two fractions were determined by Reed-Muench method. Their antitumor activities were evaluated based on their inhibitory rates on tumor cell proliferation such as K562 and MCF-7 cells, determined by Alamar Blue method. Results: The antiviral activity assay showed that the chloroform extract had the best antiviral activity on HSV-I and HSV-II viruses with an IC50 of 194.01μg/mL and 173.34μg/mL, and an SI of higher than 1.29 and 1.44, respectively. The chloroform extract and its two fractions had no inhibitory effect on FLU-A virus but had obvious antitumor activity on K562 cells at the concentrations of 50 μg/mL and 200 μg/mL in and the ethanol-soluble fraction ranked first in decreasing order of anti-K562 cell activity, followed by the chloroform extract and its ethyl acetate-soluble fraction. Only the chloroform extract revealed an inhibitory effect on MCF-7 cells with inhibitory rates of (9.6 ± 3.0)%, (46.1 ± 8.9)%, and (68.5 ± 9.2)% at the concentrations of 10, 50μg/mL and 200 μg/mL, respectively, in a dose-dependent manner. Conclusion: The chloroform extract has higher antitumor and antiviral activities than its two fractions so that it will provide a potential resource for natural antitumor and antiviral agents.

In order to establish a hyperlipidemic mouse model by feeding high-fat diet, SD mice fed Pu-erh tea at the dosages of 0.5, 1.0 g/(kg ·d) and 2.0 g/(kg ·d) for 35 consecutive days. The total cholesterol (TCHO), triglyceride (TG), high-density lipoprotein cholesterol (HDL-C) and low-density lipoprotein cholesterol (LDL-C) in the blood of SD mice were determined. Meanwhile, plasma thromboxane-B2 (TXB2) and 6-keto-prostaglandin F1α (6-keto-PGF1α) were also analyzed by ELISA. The results showed that the levels of TCHO, TC, LDL-C and TXB2 in SD mouse blood exhibited a significant reduction in treatment groups while HDL-C and 6-keto-PGF1α revealed a significant increase (P＜0.05; P＜0.01) when compared with the control group.

In order to explore the effects of soluble dietary fibers on serum short-chain fatty acids (SCFA) of SD rats fed high fat diet, the rats were orally administered with soluble oat β-glucan, soluble tomato skin dietary fiber and soluble grape skin dietary fiber for 50 consecutive days. The serum SCFAs of rats were extracted by hollow fiber-supported liquid membrane extraction and quantitatively determined by gas chromatography. Compared with the model rats, soluble oat β-glucan could result in a significant decrease of propionate acid and n-butyric acid by 76.09% and 55.79%, respectively (P＜0.01); soluble dietary fiber from tomato peel could result in an increase of acetic acid by 81.56% (P＜0.01) and a significant reduction of n-valeric acid by 62.63% (P＜0.01); soluble dietary fiber from grape peel could significantly increase acetic acid by 97.60% (P＜0.01) and significantly reduce i-butyric acid, i-valeric acid and n-valeric acid by 66.59%, 39.33% and 63.82%, respectively (P＜0.01).

In this study, the effect of phytosterol ester at different dosages on serum lipid level of hyperlipidemic mice was investigated. A hyperlipidemic mouse model was established by feeding high fat diet, and then the mice were administered with phytosterol ester at the dosages of 50, 75, 100, 125 mg/(kg ·d) and 150 mg/(kg ·d), respectively. The results showed that phytosterol ester could significantly reduce total cholesterol (TC), low-density lipoprotein cholesterol (LDL-C) and arteriosclerosis index (AI) through increasing HDL-C/LDL-C and HDL-C/TC index when compared with hyperlipidemic group. However, no significant effect of phytosterol ester on triglyceride (TG) level was observed. In addition, phytosterol ester could regulate serum lipid level at the dose of 75 mg/(kg ·d) for phytosterol ester (P＜0.05).

Milk yield and nutritional components are two factors affecting the survival and growth speed of newborn lambs. In the present study, the milk yield and nutritional components of four goat breeds in Sichuan were analyzed. The results showed that their milk yields were (84.28 ± 5.11) kg (Tianfu goat), (81.90 ± 3.27) kg (Jianyang big ear goat), (80.63 ± 4.48) kg (Lezhi black goat) and (65.08 ± 2.43) kg (Yingshan black goat), respectively. The contents of dry materials and protein exhibited a sharp decrease within 48 h after parturition and fat content initially increased, then decreased and finally increased. No significant difference in lactose content in colostrums was observed, which ranged from 4% to 5%. The nutritional components at 2 h after parturition were ranked in the following order : Yingshan black goat ＞ Tianfu goat ＞ Lezhi black goat ＞ Jianyang big ear goat for protein level, Tianfu goat ＞ Yingshan black goat ＞ Lezhi black goat ＞ Jianyang big ear goat for dry materials, Lezhi black goat ＞ Jianyang big ear goat ＞ Tianfu meat goat ＞ Yingshan black goat for fat, Jianyang big ear goat ＞ Lezhi black goat ＞ Tianfu goat ＞ Yingshan black goat for lactose. The highest contents of protein and dry materials, fat and lactose in ordinary milk were observed in Tianfu goat, Yingshan blank goat and Jianyang big ear goat, respectively.

Purpose: To study the effect of quercetin given during pregnancy and lactation periods of obese rats on physiological and neurological development of the offspring. Methods: Nutritional obese rats were mated, and the pregnant rats were randomly divided into 5 groups of 16 rats each. Fed high fat diet during pregnancy and lactation, obese pregnant rats were administered with quercetin at the dosed of 0, 50, 100, 200 mg/kg by intragastric route throughout pregnancy and lactation. As a negative control group, 16 pregnant SD rats of normal weight were fed basic diet throughout the experimental period. The birth weight and main indicators of physiological and neurological development of the offspring were observed. Results: The verage offspring birth weight of the high-fat-diet (HFD) control group was significantly higher than that of the blank control group and showed a gradual decrease to almost the level of the control group until weaning with increasing quercetin dose. Delayed testicular descent was observed in the male offspring of the HFD control group when compared with the blank control group. Quercetin could reverse the effect with the best efficacy at the dose of 200 mg/kg. The reflexes of surface righting and cliff avoidance were significantly earlier of the offspring in 200 mg/kg by group than those of the blank control and HFD control groups. Conclusion: Averaged birth weight of the offspring of obese pregnant rats is significantly increased, and quercetin can effectively reverse the weight of newborn pups during pregnancy, and controll the excessive growth of body weight during lactation. A certain dose of quercetin can effectively reverse the delay of testicular descent in male offspring due to obesity during pregnancy and can promote the formation of a specific reflex in next generation.

Medium-chain triglycerides (MCTs) were microencapsulated by spray-drying method with the purpose of solidification, which makes it convenient to add and store MCTs. In the present study, artificial gastric fluid was used to preliminarily investigate release characteristics in vitro of MCT microcapsules. Net basic synthetic diet, long-chain triglyceride (LCT) microcapsule-supplemented diet (the energy of LCTs accounting for about 30% of total energy) and MCT microcapsule-supplemented diet ((the energy of MCTs accounting for about 30% of total energy) were separately used to feed mice for 5 consecutive weeks. The changes in health status, body weight, the levels of serum triglyceride (TG), total cholesterol (TC), high-density lipoprotein cholesterol (HDL-C), low-density lipoprotein cholesterol (LDL-C) and food intake of mice were observed during the period to understand the effect of MCT microcapsules on lipid metabolism in mice. The results showed that the release of MCT microcapsules in artificial gastric fluid could last 6 h so that abdominal pain and diarrhea caused by excessive intake of MCTs at one time could be relieved. The contents of TC and LDL-C in mice were reduced by supplementing MCT microcapsules in basic synthetic diet and meanwhile, the functions to prevent obesity, reduce body weight gain and fat accumulation and attenuate fat deposition in the liver. Furthermore, the mechanisms of inhibition of body weight gain were independent on reduced energy intake.

Objective: To evaluate the effects of three foodborne flavonoids including (-)-epicatechin, naringenin and (-)-epigallocatechin gallate (EGCG) on reducing oxidative stress in HepG2 cells. Methods: Oleic acid (OA) was used to induce a fatty liver model in HepG2 cells. Cell injury and oxidative stress in HepG2 cells were evaluated by measuring cell viability, MDA content and ROS generation. The efficacies of three foodborne flavonoids in relieving oxidative stress in HepG2 cells were assessed based on ROS reduction after treatment with each flavonoid. Results: EGCG had better antioxidant effect than (-)-epicatechin and their antioxidant effects were both increased in a dose-dependent fashion. Naringenin revealed the weakest antioxidant effect and was an oxidation promoter at the concentration of 100μmol/L.

Guangdong Chenxiang tea is famous at home and aboard due to its special quality. Currently, extensive attention has been paid to Guangdong Chenxiang tea. In order to further explore its quality and safety, Guangdong Chenxiang tea was evaluate for its major indices related to quality and safety according to the national standard method using un-fermented puer tea as the reference. The results showed that Dancong Chenxiang tea and Renhua fermented brick tea had more colony number. In the present study, aflatoxin, Escherichia coli, Salmonellae and Staphylococcus aureus as well as pesticide residues were not detected. The content of heavy metal plumbum (Pb) was in the range of 4.87－0.55 mg/kg, which met the maximum limit requirements of Tea Quality Standards and Standards for Maximum Contaminant Levels in Foods. The total ash content was in the range of 6.015%－8.263% and the water-insoluble ash was in the range of 2.093%－3.224%. The water-soluble ash accounted for 50% of total ash. The acid-insoluble ash content was between 0.04% and 0.645%. Less mud and sand in tea can provide better quality and Guangdong Chenxiang tea is safe and credible.

The muscle of Monodonta labio living in the Dongji sea area of Zhejiang province was subjected to chemical composition analysis and nutritional evaluation. The contents of water, crude protein, crude fat, crude ash and carbohydrates in the muscle of M. labio were 76.74%, 17.32%, 0.99%, 2.92% and 1.57%, respectively. Eighteen common amino acids were detected in the muscle of M. labio. Glutamic acid revealed the highest content (2.035%), and total essential amino acids and non-essential amino acids were 35.20% and 82.51% on the basis of total amino acids, respectively. The ratio of branch-chain amino acids to aromatic amino acids was 2.161, which was close to the normal value in the human body. Delicious amino acids were 47.36% on the basis of total amino acids. According to nutritional evaluation using amino acid score, the first limiting amino acid was tryptophan and the essential amino acid index (EAAI) was 87.47. Fourteen fatty acids were detected in the muscle of M. labio. The relative contents of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) were 38.935%, 26.395% and 34.670% in total fatty acids, respectively.

North Shaanxi white cashmere yearling wethers were selected as experimental animals in the present study. The nutritional composition in muscles from different parts was determined and meanwhile, the histological characteristics and quality properties of meat were evaluated. Results showed that the average contents of protein, fat, water and ash in yearling wether muscle were 19.54%, 3.45%, 72.77% and 1.38%, respectively. The average contents of protein, fat, water and ash did not exhibit a significant difference among muscles from back, foreleg and hind leg. The meat color score, marbling score, pH1 value, pH24 value, shear stress, water loss rate, cooked meat percentage, muscle fiber diameter and muscle fiber density were 3.70, 2.60, 6.22, 6.05, 4.01 kg, 16.04%, 55.10%, 31.9 μm and 683.41 n/mm2, respectively. Yearling wether muscle was characteristic of appropriate fat content, higher ash content, delicate meat quality, and succulent and excellent processing characteristics. Therefore, the meat of North Shaanxi white cashmere goat has edible quality.

Based on the characteristics of antagonistical yeasts and the major reasons for the limitation in commercial application, the current approaches and mechanisms of improving biocontrol efficacy of antagonistical yeasts against postharvest diseases of fruits and vegetables are discussed. Prospective directions for research on technologies for improving the biocontrol efficacy of antagonistical yeasts are also put forward. This paper will provide some guidance for the commercialization of antagonistical yeasts and the application of biological technology in postharvest disease control of fruits and vegetables.

Application of nanotechnology in functional foods has been greatly developed nowadays. Nanotechnology has been used to improve the absorption rate of functional ingredients and nutrition supplements in the human body. However, the safety of nanoparticles in functional foods is still unknown. The special characteristics and properties of nanoparticles, such as size, surface area and translocation across biological membranes, might have different impacts on the human body. In this paper, an overview of potential risks for the application of nanotechnology in functional foods is summarized and the recent development trend of nanotechnology risk assessment is also updated. These investigations will provide a reference for the safety and risk evaluation of nanoparticles in functional foods.

Currently, 11 proteins, including Ara h 1, Ara h 2, Ara h 3, Ara h 4, Ara h 5, Ara h 6, Ara h 7, Ara h 8, Ara h 9, Ara h 10 and Ara h 11, have been identified to be peanut allergens. Recent advances in the research on separation and purification methods for major (Ara h 1, Ara h 2, Ara h 3/4 and Ara h 6) and non-major (Ara h 7－11) peanut allergens, such as ammonium sulfate precipitation, column chromatography and electrophoresis, are introduced in detail in this article. Ammonium sulfate precipitation has been generally used in the rough purification step and column chromatographic methods in the refinement step including ion exchange chromatography, gel filtration chromatography, affinity chromatography, hydrophobic interaction chromatography and high performance liquid chromatography. At present, the most extensively used method for separating and purifying peanut allergens are ion exchange chromatography and gel filtration chromatography. However, electrophoresis is only used to purify Ara h 7 and peanut oleosins (Ara h 10 and Ara h 11).

Mechanical injury brings some changes in physiological and biochemical characteristics of fresh-cut fruits and vegetables. Enzymatic browning is one of the major causes of quality deterioration of fresh-cut fruits and vegetables. In this paper, we introduce four key enzymes participating in enzymatic browning of fresh-cut fruits and vegetables, such as polyphenol oxidase, phenylalanine ammonia lyase, lipoxygenase and peroxidase, together with their mechanism, characteristics and factors affecting their activities. It can provide a theoretical basis for studying enzymatic browning mechanism and control methods of fresh-cut fruits and vegetables.

Foodborne pathogen is one of the major resources of food poisoning, which causes more than 100 million cases of food poisoning per year all over the world. Immunochromatographic test strip has been widely used for onsite detection and diagnosis of foodborne pathogen because of its simplicity, rapidness and low cost. In this paper, current research progress, application and future development direction of immunochromatographic test strip for foodborne pathogen detection are reviewed.

Cytotoxicology has been used to study the actions and mechanisms of exogenous substances on the damage of living cells. It can be applied to assess food safety, study the mechanisms of toxicity, detect hazardous substances in food processing and examine functional food ingredients. Currently, cytotoxicologic methods such as MTT colorimetric assay, DNA synthesis assay, comet electrophoresis, Western blot method, flow cytometry assay, NRU staining, immunocytochemical staining are being applied in food industry.

In this paper, the comparative analysis of food recall data from the USA, Canada, Britain, Australia, New Zealand and China is conducted to explore the food recall characteristics, changes and trends. Based on the comparative analysis, developed countries have a severe situation for food recall although their control is powerful. The increasing food recall results from Salmonella contamination in the USA in 2009. Similar issue has also occurred in Canada and Britain. The expansion and transfer of food safety risk is a common issue. Meanwhile, the voluntary recall ratio in developed countries is close to 100%, which also becomes a common phenomenon. Except for traditional aflatoxin and salmonella contamination, the major reasons for food recall are due to genetically modified food, labels and allergic components. Due to lack of release platform for recall information, the recall information is limited in China. Therefore, 4 suggestions are put forward according to the experience from developed countries.