Objective: To obtain two Zn-binding polysaccharide fractions from Flammulina velutipes and characterizetheir physiochemical, spectroscopic and structural properties. Methods: The Zn-binding polysaccharides were extractedfrom Flammulina velutipes with hot water, purified sequentially by DEAE cellulose-52 and Sephadex G-100 gelcolumn chromatographies and analyzed for Zn contents by flame atomic absorption spectrometry (FAAS) and forhomogeneity by high-performance size-exclusion chromatography (HPSEC). Moreover, their relative molecular weights(Mw) and monosaccharide composition were determined, and the structural characterization was carried out by ultravioletspectroscopy, infrared spectroscopy (FT-IR) and Congo red test. Results: Two major purified fractions named CF1 and CF2were obtained with yields of 20.97% and 12.25%, Zn contents of 191 and 429 μg/g, and average molecular weights of 890and 1 244 kD, respectively. CF1 was composed of 6 monosaccharides such as glucose and galactose, while CF2 was mainlycomposed of 8 monosaccharides such as mannose, fucose and glucose. Both polysaccharide fractions were three helixmolecular structures.

This study aimed to explore the effects of additives in nanosilver packaging on the migration of silver (Ag) intofood simulants. Two nanosilver films, blank nanosilver-polyethylene film and nanosilver-polyethylene film containingadditives, which were Irganox 1076, Irganox 168, light stabilizer 622 and light stabilizer 944, were soaked in the foodsimulants 3 g/100 mL aqueous acetic acid (m/V) or 50% aqueous ethanol (V/V) at 20, 40 or 70 ℃ for 1–30 h, and digestedwith electric heating digestion. Then the initial content of silver in films and the amount of the migrated silver weredetermined by inductively coupled plasma mass spectrometry (ICP-MS). The spike recoveries of Ag from food simulantranged from 84.19% to 115.69% with relative standard deviation (RSD) between 3.21% and 8.75%. The results indicatedthat from the start to 8 hours, the amount of Ag migrated into two food simulants was promoted by the presence of additivesin the films. In addition, silver content was increased gradually with increasing the migration temperature and time in bothfood simulants. At the migration balance, additives hindered silver movement. The amount of Ag migrated in aqueous aceticacid was higher than that in aqueous ethanol.

The drying characteristics of apple slices in a heat pump by filling nitrogen and lowering oxygen were studied.The results showed that drying temperature and material thickness had noticeable effects on drying rate. However, theeffects of air velocity and oxygen concentration were little. By logarithmic transformation of drying curves and linear fitting,the Page model for describing the heat pump drying of apple slices was obtained. Using a stepwise regression method,the expressions of modeling coefficients (k and n) were established with respect to drying temperature, material thickness,air velocity and oxygen concentration. Only slight differences were found between the predicted and calculated results.Therefore, this mathematical model could be used to sufficiently predict and describe the heat pump drying process of appleslices by filling nitrogen and lowering oxygen.

In this paper, chicken meat homogenate was heated to 65, 70, 75, 80 and 85 ℃, respectively, by increasing thetemperature at a rate of 1 or 2 ℃/min. The results showed that the heating methods significantly influenced the water holdingcapacity (WHC) of chicken breast homogenate gel (P ＜ 0.05). A highly significant difference was detected for the gelhardness of chicken breast homogenate (P ＜ 0.01). The best WHC and hardness of gel formation were obtained when thetemperature reached 70 ℃ at an increasing rate of 1 ℃/min. The G’ and G” of chicken breast homogenate heated with 1 ℃/minwere better than those heated with 2 ℃ /min. The initial transformation temperature of 1℃/min appeared earlier than that of 2 ℃/min, andthe first and second peaks of 1 ℃/min were higher than those of 2 ℃/min. The scanning electron microscope results showed thatbetter three-dimensional structure of gels was formed by the slower heating rate than by the faster heating.

In this study, fresh green prickleyashes were employed as experimental materials. Investigations were carried outto explore the effect of different drying conditions (oil vacuoles were damaged or intact after drying at 45 ℃; drying at 25 ℃in the shade) and the integrity of oil vacuoles on the color of green prickleyashes during drying process. The results showedthat all the drying conditions had some effects on the color of green prickleyashes. Samples with damaged oil vacuolesshowed the severest browning, followed by those dried in the shade, and the integral oil vacuoles could help protect the colorto some degree. The black-brown color of dried green prickleyashes with damaged oil vacuoles and those dried in the shademay attributed to the abundant generation of pheophorbide a and pyropheophorbide a. The color of dried green prickleyasheswas highly significantly positively correlated with the contents of Chl a and Chl b (P ＜ 0.01).

This study aimed to examined the effect of Cu2+ on the structure and allergenicity of TBt, a major allergenin tartary buckwheat. Experiments were carried out to explore the interaction between TBt and Cu2+ by fluorescencespectroscopy, analyze the structural change of TBt by circular dichroism (CD) spectroscopy and native polyacrylamide gelelectrophoresis (PAGE), and identify the effect of Cu2+ on its IgG binding capacity by indirect ELISA and inhibitory ELISA.The results of the fluorescence spectroscopic analysis indicated that Cu2+ could be bound to TBt at a molar ratio of 1:1. CDanalysis showed the secondary structure of TBt did not change, but the spatial structure of TBt was changed in native PAGE.Briefly, the spatial structures of TBt changed into hexamers after interaction with Cu2+. Inhibitory ELISA and indirect ELISAshowed that TBt became a hexamer, and a part of epitopes were covered and the IgG binding capacity was decreased.

To investigate the desalination of grass carp peptides (GCP) with macroporous adsorption resinDA201-C. Methods: Ash and peptide contents, molecular weight and amino acid composition of GCP were analyzed beforeand after desalination. Desalination efficiency, angiotensin I-converting enzyme (ACE) inhibitory activity, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and ferric reducing antioxidant potential (FRAP) were used to evaluatehow well GCP was desalinated. The results showed that the desalination efficiency of GCP was 82.02%. The peptidefragments and hydrophobic amino acids were enriched in desalinated GCP. Meanwhile, the ACE inhibitory activity wassignificantly higher than that of native GCP, showing a decrease in IC50 from 0.36 to 0.23 mg/mL, and the antioxidantactivity was also increased showing an IC50 of 4.48 mg/mL compared to 5.59 mg/mL for native GCP. The desalinationresulted in an increase in the FRAP value of GCP from 1.018 to 1.261. Conclusion: The use of macroporous adsorption resinDA201-C provides a simple and effective method to desalinate GPC.

Casein micelle, as a natural nano-capsular vehicle for nutraceuticals, has the properties of low solubility andemulsifying ability at pH near the isoelectric point. Casein-dextran conjugates via Maillard reaction are expected toovercome these problems. In this work, the aggregation behavior and pH dependence of casein-dextran conjugates separatedthrough ultrafiltration were explored by using fluorescence spectroscopy and dynamic light scattering. The results showedthat casein-dextran conjugates began to self-assemble when the concentration of casein exceeded 0.4 mg/mL. The conjugatedmicelles had a compact structure or a relatively loose structure under different pH conditions. The structures of micelles atpH near the isoelectric point were the most compact, and presented a good stability due to the steric hindrance. Meanwhile,the emulsifying activity and emulsion stability of the conjugated micelles were increased by 2.17 and 3.33 times at pH nearthe isoelectric point, respectively. Therefore, the pH dependence of casein-dextran conjugate micelles might provide morechoices for their use in the field of nutraceutical nanocarriers.

The effects of transglutamnase (TG) and lipase on texture and sensory characteristics of Chinese sausage madeby low-temperature curing were investigated. Texture profile, pressure loss, and colour were measured. The results showedthat TG addition resulted in an increase in the adhesiveness and water holding capacity of Chinese sausages and a reductionin pressure loss under certain conditions. When lipase was added, the hardness and chewiness of sausages were improved.When both TG (0.2%) and lipase (0.75%) were added, the hardness, springiness, cohesiveness, gumminess and chewinessof Chinese sausage were all significantly better, and the sensory quality of the product was more satisfactory compared withthat of control group.

This study analyzed the physico-chemical properties of pickled sauced meat at each stage during processing inorder to provide useful data for solving problems concerning the product quality, normal distribution and extension of theshelf life of pickled sauced meat. The changes in moisture content, water activity (aw), pH, acidity value, thiobarbituric acidreactive substances (TBARS) value, peroxide value, volatile basic nitrogen and free amino acids were measured during theprocessing of pickled sauced meat. The results showed that moisture content and aw in the final product were 27.19% and0.801, respectively. The lowest pH was 5.6 during the manufacturing process. TBARS value and peroxide value at the earlierstage increased and then decreased slightly. Acid value and volatile basic nitrogen showed a gradual upward trend. The levelsof free amino acids were changed differently at different stages with the maximal increase observed after the curing stageand glutamic acid being the most abundant in the final product.

Objective: The aim of this study was to evaluate the contents of total polyphenols and total flavones and in vitro antioxidantactivity in crabapple fruits. Methods: Crabapple fruits from 14 varieties were evaluated in this study. 1,1-diphenyl-2-picrylhydrazylradical 2,2-diphenyl-1-(2,4,6-trinitrophenyl) hydrazyl (DPPH), 2,2’-azinobis-(3-ethylbenzthiazoline-6-sulphonate) (ABTS) andferric ion reducing antioxidant power (FRAP) methods were used to evaluate in vitro antioxidant activity of the fruits. The content ofpolyphenols was measured using the Folin-Ciocalteau method. The composition of polyphenol extracts was also analyzed using highperformance liquid chromatography (HPLC). Correlation between polyphenol content and antioxidant capacity was analyzed. Principalcomponent analysis (PCA) and hierarchical cluster analysis (HCA) were also used to classify the tested crabapples. Results: Totalpolyphenols and total flavones of the crabapples were 62.96–287.86 mg GAE per 100 g of fresh fruits and 83.77–604.11 mg RE per 100 gof fresh fruits, respectively, which were similar to the reported levels in apple skin. Comparatively, Chaenomeles speciosa had the highestvalues of total polyphenol content, total flavone content and in vitro antioxidant activity, which was followed by Malus halliana Koehne.A total of 13 polyphenols, including chlorogenic acid, epicatechin, rutin and phlorizin were identified in the tested crabapples. Antioxidantcapacity was significant positively correlated with the contents of total polyphenols and total flavones. The 14 crabapple varietieswere classed into three clusters in the PCA analysis on the basis of the contents and composition of polyphenols. Cluster A had highcontents of chlorogenic acid, Cluster B had high contents of catechin, rutin and phlorizin and Cluster C had high contents of epicatechinand hyperosode. The crabapples with vanilla acid were also in cluster C. Conclusion: Crabapple is a rich source of polyphenols, andChaenomeles speciosa has the highest value of total polyphenol content and in vitro antioxidant activ

Millet starches extracted with a mixed solution containing 0.2 g/100 mL NaOH and 1 g/100 mL SDS from tenmillet varieties in different regions of China were investigated for physico-chemical properties such as basic components,starch granule morphology, viscosity, clarity, solubility and swelling power. The results showed that the average content ofamylose in millet was 12.10%, particle size was 6.49 μm, and gelatinization temperature was in the range of 68.9–72.3 ℃.Meanwhile, significant differences in amylose content, solubility, peak viscosity, and breakdown and setback among milletvarieties from different regions were observed.

The effects of vacuum freeze-drying and hot-air-drying on the quality of blueberry fruit were investigated in thisstudy. The eutectic point and consolute point of blueberry were determined using the resistance method to analyze freezedryingcurve. Ultrastructure, rehydration rate and the contents of vitamin C (VC) and anthocyanin of hot-air and vacuumfreeze dried blueberry fruits were also investigated. The results showed that the eutectic and co-melting temperatures ofblueberry were －33 and －30 ℃, respectively. Compared with hot-air drying treatment, vacuum freeze-drying maintaineda higher rehydration capacity. The contents of VC, anthocyanin and total phenolic in vacuum freeze dried blueberry were5.52 mg/100 g, 1.55 mg/g and 3.55 mg/g, respectively. Therefore, vacuum freeze-drying has the advantages over hot-airdrying in maintaining the rehydration characteristics, sensory quality and active ingredients of dried blueberry fruit.

Post-fermented dark tea processes have been shown to generate mainly polymeric polyphenolic substancesdue to its special pile fermentation during manufacturing. Polymeric polyphenols from dark tea were fractionated andtheir antioxidant activity and anti-cancer capacity were investigated. Five dark tea polymeric polyphenol fractions (DPPs)were prepared from the aqueous extract of dark tea by liquid-liquid extraction, and the method of fractional precipitationemploying mixtures of methanol/acetone-diethyl ether. All the DPPs exhibited a slightly acidic property and had a similarskeleton structure. They showed significant antioxidant activity and three of them had a strong inhibitory activity onproliferation of HT-29 tumor cells. The use of the fractional precipitation method employing the mixtures of methanol/acetone-diethyl ether provided several fractions rich in phenolic components from dark tea, which exhibited significantantioxidant activity and cytotoxicity on HT-29 cells.

Using the Schaal accelerated oxidation test, this study was conducted to investigate the effects of differentcombinations of natural antioxidants with synthetic antioxidants on the stability the shelf-life of linseed oil by examiningthe changes in its acid value and peroxide value. The results showed that under the condition of accelerated oxidation at 100 ℃, acombination of 0.04% oleaginous rosemary, 0.018% butyl hydroxy anisd and 0.018% propyl gallate was found to have thebest antioxidant activity. Comparisons of the changes in acid value of linseed oil before and after alkali refining revealedthat adding 0.30 or 0.35 g of sodium hydroxide (NaOH) to 2 g of linseed oil and allowing them to react for 4 hours reducedits acid value by about 80% and significantly prolonged its shelf-life. According to Arrhenius empirical formula, under thecondition of accelerated oxidation at 60 ℃, the shelf-life of linseed oil treated with the optimal combination of natural andsynthetic antioxidants could be extended to as long as 352 days.

The snack food made from puffed adlay was processed by four procedures including steaming, drying, puffingand frying. The dynamic changes in the nutritional and functional components during these procedures were analyzed andcompared. The results showed that the nutritional and functional components of adlay were gradually decreased during thesegmented heating processes (P ＜ 0.05). Puffing had the greatest impact on the nutritional and functional components ofadlay. The loss of nutrients such as protein, fat, starch, crude fiber and carbohydrate was significantly larger in polishedadlay than in unpolished adlay during the segmented heating processes (P ＜ 0.05). The loss ratios of flavonoids and coixester in unpolished adlay products were 19.39% and 10.12% lower than in polished adlay products, respectively. Therefore,unpolished adlay has higher nutritional and functional value.

The effect of soybean dregs powder added to wheat flour at the levels of 0, 5, 10, 15 and 20 g per 100 g on theproperties of dough and Chinese steamed bread (CSB) was investigated. Textural properties were studied using textureprofile analysis, and sensory evaluation of CSB was performed according to the National Standard of China (GB/T17320—1998B). The results of the present study suggested that increased amount of soybean dregs powder led to a significant(P ＜ 0.05) increase in hardness, gummines, chewiness and adhesiveness in dough and CSB; cohesiveness and springinessof dough displayed no evident change; cohesiveness and springiness of CSB were decreased significantly; and sensoryevaluation of CSB became worse. Therefore, the addition of soybean dregs powder can lead to changes in sensory quality ofCSB and textural properties of dough and CSB.

The aim of this study was to find a method to reduce the salt content of emulsion-type meat products while maintaininggood quality. The emulsifying properties and emulsion gel properties of pork myofibrillar protein prepared witheither KCl or MgCl2 as partial substitutes for NaCl were evaluted. The results showed that in comparison with the low-NaClgroup (0.4 mol/L), adding KCl significantly enhanced the solubility, viscosity, emulsion stability and emulsifying capacityof myofibrillar protein, improved the viscoelasticity and reduced the juice loss of the emulsion gels. The solubility, viscosity,emulsion stability, and emulsifying ability of myofibrillar protein with reduced NaCl content were not obviously improvedby partially replacing NaCl with MgCl2; however, adding MgCl2 improved the viscoelasticity and reduced the juice loss ofthe emulsion gels.

Pigmented potato (Solanum tuberosum L.) is one of the major sources of anthocyanins, which possess highantioxidant activity. The total anthocyanins content (TAC) of 10 pigmented potato varieties were measured by pH differentialmethod and the total antioxidant activities were measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH) method. The resultsshowed that the TACs of potato peel, potato flesh and whole potato were in the ranges of 59.67–293.57, 0–56.11 and 1.34–63.32mg/100 g, respectively. The ascorbic acid equivalent antioxidant capacity (AEAC) of potato peel, potato flesh and whole potatowas in the ranges of 2.74–6.43, 0.50–1.39 and 0.65–1.50 mg/g, respectively. The cultivar Ziyun 1 contained the highest TACand AEAC, while the cultivars S05-603 and S03-2677 had the lowest TAC and AEAC, respectively. In addition, the correlationbetween total anthocyanin content and total antioxidant activity of whole pigmented potato was extremely significantly positive (P ＜ 0.01).

Four kinds of food simulants including ultrapure water, 30 g/L acetic acid-water solution, 10% ethanol-watersolution (V/V) and isooctane were used to study the migration characteristics of four kinds of bisphenol compounds includingbisphenol A, bisphenol F, bisphenol A diglycidyl ether and bisphenol F diglycidyl ether in food packaging metal cans. Thenthe semi-empirical migration rule of bisphenol compounds was established. The results showed that the food simulant ofethanol-water solution was the most suitable for bisphenol releases. Besides, storage temperature and time had a significanteffect on the migration. Based on the migration data and Fick’s second law, migration models were established to determinethe diffusion coefficient (Dp), which was then used to estimate the characteristic parameter of the package (AP), which rangedfrom 35.38 to 48.48.

Objective: To assess microbial contamination of the workshop, equipment and critical procedures during theproduction of stewed dried tofu by aerobic plate count (APC). Methods: APC levels were tested and graded according toGB4789.2-2010 and rating standard of microorganisms in the air. Results: The APC was (3.98 ± 0.14) (lg (CFU/m3))in the air of workshop, higher than 4.50 (lg (CFU/m2)) on the surface of equipment and operators’ hands, (6.21 ±0.49), (7.28 ± 1.30), (5.54 ± 0.28) and (7.32 ± 0.30) (lg (CFU/g)) in soybean, soaked beans, baked tofu and seasonedtofu, respectively, being rated as polluted to seriously polluted, and (2.48 ± 0.07), (2.47 ± 0.16), (3.01 ± 0.15) and(2.11 ± 0.30) (lg (CFU/g)) in cooked pulp, coagulated soymilk, cleaned bean curd before stewing and sterilized bean curd,respectively, all being rated as clean. Duncan’s variance analysis showed that there was a significant difference in APCbetween different production procedures. Conclusions: The poor hygiene conditions in workshop, equipment and operatorsmay lead to secondary pollution. Microbial distribution is closely related to the production process. The starting rawmaterial, soaking, baking and seasoning are the critical procedures for the safety of stewed dried tofu. Pulping, bean curding,cleaning before stewing and sterilization are critical to reduce microbial contamination.

This study investigated antioxidant activities of 1:1:1 (m/m) mixtures of three selected from seven flavonoidcompounds to evaluate their synergism and antagonism in vitro. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavengingactivity, hydroxyl radical scavenging activity, total antioxidant activity and reducing power were used as evaluationindicators under different redox reaction mechanisms. HPLC method was used to analyze the structural change of binaryflavonoid mixtures during DPPH scavenging reaction. The results indicated that the 2,3-double bond and the 4-oxo hadstronger influence on the interactions of mixed flavonoids than the o-dihydroxy structure in the B-ring, and this o-dihydroxystructure had stronger influence than single hydroxy structure in the B-ring. HPLC analysis indicated that the occurrence ofinteraction among flavonoids was related to reaction time and the ratio of reducing agents in the redox reaction, which canhappen only when both conditions reach the required levels. Before that, the component with stronger antioxidant activity inflavonoid mixtures was firstly oxidized.

Oxidation-reduction potential (ORP) of different saponins and its correlation with free radical scavenging capacitywere studied electrochemically. Results indicated that saponin solutions with low ORP values displayed a weak scavengingcapacity against free radicals (DPPH radical, •OH and O2－•), and vice versa. The free radical scavenging capacity of saponinswas found to be positively correlated with ORP values.

The effects of pretreatment by soaking in a mixed solvent system containing 5 g/100 mL potassium carbonateand 0.6 g/100 mL olive oil and hot-air temperature (50, 60 and 70 ℃) on drying characteristics of white grapes were studiedusing a hot air dryer. Non-linear regression analysis was used to develop four common agricultural thin layer-drying modelsbased on the data obtained and these models were evaluated by coefficient of determination (R2), chi-square value (χ2) androot mean squared error (RMSE). It turned out that the Parabolic model was more appropriate to describe the relationshipbetween moisture ratio and drying time. Compared with the control group, the drying time for the pretreatment group wasshorten by 33.3%, 19.2% and 15.4% at 50, 60 and 70 ℃, respectively, the effective diffusivity of white grapes was increasedby 47.4%, 32.0% and 32.4%, respectively. In addition, the activation energy was decreased by 16.1%, and the rehydrationof dried grapes from the pretreatment group was higher. This pretreatment is not only good for shortening the drying time,improving effective moisture diffusivity and reducing activation energy, but also help preserve the quality of dried products.

The objectives of this study were to investigate the effects of adding fish-bone paste and fermented fish-bone pasteto canned fish mayonnaise on its sensory evaluation, texture characteristics and chemical composition. Fish-bone paste andfermented fish-bone paste were added to canned fish mayonnaise in proportions of 10%, 20%, and 30%, respectively. Theresults showed that the sensory evaluation, texture characteristics and chemical compositions of canned fish mayonnaisewith added fish-bone paste and fermented fish-bone paste were still acceptable, but the Ca content was increased along withincreasing the amount of fish-bone paste and thiobarbituric acid reactive substances (TBARS) and pH values of canned fishmayonnaise with fermented fish-bone paste were obviously lower than those of canned fish mayonnaise with unfermentedone. Thus, it is clear that adding fermented fish-bone paste to caned fish mayonnaise produces a kind of healthy food, whichcontains abundant calcium and has a stable quality. Furthermore, addition of 30% fermented fish-bone paste bone is optimalwhen the utilization of by-products is considered to be improved

Lactobacillus plantarum KLDS 1.0320 adhesion surface protein NP_785232 was selected as the candidate in thiswork, and its first two domains at N terminus were subcloned and heterologously expressed in E. coli expression system. Thepurified recombinant protein was subsequently tested. PCR method was utilized to clone the first two domains at N terminusof the protein NP_785232, and the cloned fragment was ligated into the expression vector pET30a to construct a recombinantplasmid pET30a/N2, which was then transformed into E. coli. After being induced with a final concentration of 1 mmol/LIPTG, the recombinant protein was purified through HisTrap affinity chromatography and then analyzed by sodium dodecylsulfate-polyacrylamide gel electrophoresis (SDS-PAGE). The polypeptide fragment with the right size in the SDS-PAGEwas further identified by mass spectrometry. The results showed that the recombinant protein was exactly the same as thefirst two domains at N terminus of NP_785232 protein. Thus, we concluded that the first two domains at N terminus ofNP_785232 protein was successfully heterologously expressed in E. coli expression system.

The application of freeze-dried rennet microcapsule entrapped in gelatin blended with arabic gumfor cheeseproduction was studied. Approximately 5.00 g of rennet microcapsules were added to cheese after discharging whey topromote the maturity of cheese. Trincine-Urea-SDS-PAGE and capillary electrophoresis (CE) were employed to analyze pH4.6-insoluble nitrogen (pH4.6-ISN) fractions, and the results showed that caseins in cheese were degraded during the earlystage of ripening, αs1-casein was degraded earlier than β-casein, and αs1-casein (f102–199) and αs1-I casein were produced;while at 21 d of ripening, β-casein was degraded and αs1-casein was still degraded, and the resultant hydrolysate with highmolecular weight was and further degraded; while at 90 d, β-casein was degraded more extensively than αs1-casein. Theproteolysis of caseins and some peptides with low molecular weight were generated at the same time. The release mechanismof chymosin from the freeze-dried microcapsule may be the hydrolysis of gelatin. The released core material acts on cheeseand gelatin at the same time.

This work studied effects of knockout of gene CYS3 on methionol anabolism in Saccharomyces cerevisiae(S. cerevisiae). A fragment of gene CYS3 and the resistance marker gene Zeocin were cloned and a construct of knockoutof gene CYS3 CYS3Δ:Zeocin was built. Using chemical lithium acetate method, the component（CYS3Δ:Zeocin）wasintroduced into S. cerevisiae S288C and an engineering bacterium with the knockout of gene CYS3 was obtained. Theresults showed that methionol yields of S. cerevisiae C3 and S. cerevisiae S288C were 0.60 g/L and 0.94 g/L in shake flaskfermentation at 120 h, respectively. Compared to that of S. cerevisiae S288C, the methionol yield of S. cerevisiae C3 wasdecreased by 36.2%. These results suggested that knockout of gene CYS3 had a great influence on methionol anabolism,which appeared to play a negatively regulatory role.

The aims of this work were to isolate and identify yeast strains from Yanggaomeijiu liquor fermentationstarter (Daqu) and to explore the diversity of yeast in Yanggaomeijiu Daqu. Methods: To analyze Yanggaomeijiu Daqu,multipoint sampling, mixing and grinding the samples, a serial dilution with sterile water, streak plating and single colonypicking were used in this study. Conventional microbiological analysis and RFLP analysis of the 5.8S-ITS region wereconducted to identify the yeast species. Results: A total of 474 yeast isolates were directly obtained from YanggaomeijiuDaqu, and they can be divided into 14 different groups by conventional microbiological analyses and into 6 genotypes byRFLP analysis of the 5.8S-ITS region. By gene sequencing, 6 different yeast species belonging to 6 genera were detectedin the Daqu samples tested, including Pichia anomala, Saccharomyce cerevisia, Trichosporon asahii, Rhodotorulamucilaginosa, Cryptococcus albidus and Issatchenkia orientalis. Conclusions: The yeast diversity in Yanggaomeijiu Daquwas abundant. Besides Saccharomyce cerevisia, there were various yeast species contributing to various kinds of flavorsubstances, and the predominant yeast was Saccharomyce cerevisia.

An extracellular β-glucosidase produced by Trichoderma viride AS3.3711 was separated and purifiedby ammonium acetate precipitation, dialysis and Sephadex G-150 column chromatography. The results of enzymecharacterization showed that the protein concentration of the purified enzyme solution was 8.12 mg/mL, and the β-glucosidaseactivity was 4.08 U/mL, with a purification factor of 18.48. Its molecular weight was 66.0 kD. The β-glucosidase fromTrichoderma viride displayed a strong stability under acidic conditions and its optimum pH value was 5.0. In the range of60–70 ℃, it could still maintain a high enzyme activity for a long time with an optimum reaction temperature of 60 ℃.Some metal ions including Ca2+, Mg2+ and K+ improved its activity with Ca2+ having the strongest effect. However, Zn2+ andFe3+ inhibited the enzyme. Heavy metal ions such as Ag+, Cu2+ and Hg2+ almost totally inactivated its activity.

In this paper, one or all of the three bacterial strains Lactobacillus plantarum, Staphylococcus xylosus andDebaryomyces hansenii, were inoculated into ground rabbit meat. After fermentation and drying, dried meat slices weremade. The effects of different fermentation starters on the contents of free amino acids in dried rabbit meat slices wereanalyzed. The results were shown as follows: (1) The content of total free amino acids in rabbit meat fermented by the threestrains was higher than that of blank control (CK), showing a decreasing order: Staphylococcus xylosus > Debaryomyceshansenii > Lactobacillus plantarum. Therefore, fermentation by these strains could promote the decomposition of proteinin rabbit meat; (2) There were differences in their effect in decomposing protein; (3) Higher individual and total contents offree amino acids were obtained by mixed strain fermentation than single strain fermentation and blank control, indicatingthat mixed strain fermentation is the most effective in decompose protein to form free amino acids.

Saccharomyces cerevisiae FM-cs-08, a strain with the ability to degrade L-malic acid, was treated with UV or 60Co γ ray irradiation with the aim to obtain a mutant strain having improved acid-degrading ability and fermentation performance. The mutant strain was named FM-cs-08-2U, by which the degradation efficiency of L-malic acid was (29.48±0.21)%, showing a (25.44±0.89)% increase compared with the starting strain. The tolerance and fermentation performance of the mutant strain were assessed and the results showed that its lowest tolerable pH was 2.5 and its highest tolerable SO2 concentration was 800 mg/L. The residual sugar content of blueberry wine fermented with FM-cs-08-2U was (3.70 ± 0.10) g/L, pH 3.18±0.01, organic acid content (8.64±0.02) g/L, and alcohol content (12.00±1.00)%. These results indicate that the selected mutant strain is suitable for brewing blueberry wine.

Bile salt hydrolase (BSH) produced by Lactobacillus acidophilus La-XH1 is able to hydrolyze conjugated bilesalts into free cholic acid, which can co-precipitated with cholesterol at low pH, thus leading to the removal of cholesterol.In this study, the bile salt hydrolase was separated and purified, and some of its enzymatic properties were studied. Resultsshowed that the specific activity of crude extract and purified enzyme by ammonium sulfate precipitation and DEAESepharoseCL-6B column chromatography was 47.82 and 115.85 U/mg, respectively, which corresponded to purificationfolds of 4.46 and 10.82 and recovery rates of 59.89% and 25.11%, respectively. The molecular weight of the purified enzymewas about 43 kD by SDS-PAGE. Its optimum temperature and pH were 40 ℃ and 6.0, respectively. Fe3+, Ca2+, Mg2+,Mn2+ and Zn2+ had activation effect on the enzyme, especially Fe3+. Na+ and K+ had no effect, but Cu2+ and Ba2+ had stronginhibitory effects on it.

Purpose: To optimize the fermentation process of green tea wine and investigate the changes in polyphenols,catechins and aroma components during fermentation. Methods: Orthogonal array experiments were used to optimizethe fermentation process. The changes in catechins and aroma components were determined by high performance liquidchromatography (HPLC) and gas chromatography-mass spectrometry (GC-MS). Results: The optimal fermentationparameters were determined as follows: 4 g/L green tea infusion with 20% glucose and 50 g/L honey added, 5 g/L wine yeastinoculum size, and fermentation at 28 ℃ for 10 days. The contents of six catechins were increased during fermentation.Specifically, the contents of (－)-epigallocatechin (EGC), (－)-gallocatechin gallate (GCG), epicatechin gallate (ECG),and epicatechin (EC) were slightly increased; however, the contents of catechin (C) and epigallocatechin-3-gallate catechin(EGCGC) were increased by 10.88 and 17.33-folds, respectively. These results indicate that the increase of catechins playsan important role in the health-promoting function of green tea wine. There were 87, 88 and 94 aroma components in thewine at the initial and the last stages of fermentation and the aged wine, which accounted for 92.93%, 98.26% and 91.87%of the total volatile components, respectively. The significant differences in the types and amounts of aroma componentsindicate the transition from the tea flavor to the wine aroma components. Conclusions: Green tea can be fermented into wine;the health-promoting components (catechins) of green tea are increased to different extents and the green tea wine is mellow.

The nutritional components in edible part of Coelomactra antiquata (Spengler) from the nature sanctuaryof Coelomactra antiquata in Changle, east China’s Fujian Province were investigated and compared with those ofother bivalves. The results showed that the contents of moisture, crude protein, crude fat and ash in fresh edible part ofCoelomactra antiquata were 79.87%, 12.07%, 0.58% and 5.47%, respectively. Eighteen amino acids were determined in theedible part of Coelomactra antiquata. In dry sample, the total content of amino acids (TAA) was 63.37%, the contents ofessential amino acids (EAA) and delicious amino acids (FAA) were 26.23% and 25.46%, respectively. The ratio of essentialamino acids and delicious amino acids to total amino acids was 41.39% and 40.18%, respectively. The ratio of total essentialamino acids to total nonessential amino acids (ΣEAA /ΣNEAA) was 70.62%. The ratio of branch-chain amino acids toaromatic amino acids was 2.77. According to nutritional evaluation based on amino acids score (AAS) and chemical score(CS), the first limiting amino acid was tryptophan (Trp) and the second limiting amino acids were methionine + cystinol(Met + Cys). It was clear that the constitutional rate of the essential amino acids met the standard of Food and AgricultureOrganization of the United Nations /World Health Organization (FAO/WHO), as the essential amino acids index (EAAI)was 78.53. Sixteen common fatty acids were found in the edible part of Coelomactra antiquata, including 7 saturated fattyacids (SFA), 5 mono-unsaturated fatty acids (MUFA) and 4 poly unsaturated fatty acids (PUFA). The contents of unsaturatedfatty acids (UFA) and PUFA were 68.19% and 34.45%, respectively. Among PUFA, the ratio of EPA and DHA togetherto PUFA was 95.56%. The mineral composition of the edible part of Coelomactra antiquata was reasonable, containingabundant amounts of the macro elements P, Ca and Mg, and the trace elements Fe and Zn, and small amounts of 11 othertrace elements including Se, Cu, Cr, Co, etc. In conclusion, this study indicates that Coelomactra a

The nutritional components of the head, back, abdomen and tail of bighead carp (Aristichthys nobilis) weredetermined, and their nutritional value was synthetically evaluated. Results showed that there were only slight differences incrude protein content from head, back, abdomen and tail, which were 18.32%, 18.04%, 17.37% and 17.62%, respectively.Salt-soluble and water-soluble proteins were contained in head, back, abdomen and tail in relatively high amounts of 8.36%,8.43%, 8.42% and 8.37% as well as 4.88%, 4.78%, 4.75% and 4.73%, respectively. All the samples tested were rich incollagen, with the highest level of 9.54 mg/g observed in tail and relatively lower levels in back and abdomen. There wereno significant differences in amino acid composition of different parts, and the ratios of essential amino acids to total aminoacids in these parts were over 40%. The first limiting amino acids were methionine and cysteine, while the second limitingamino acid was valine. Minerals were abundant in the back of bighead carp, particularly for Ca2+, up to 1 195.36 mg/kg. Therelative content of unsaturated fatty acids in the abdomen was 69.77%, in which the polyunsaturated fatty acids accountedfor 28.80%.

Bitter melon (Momordica charantia) has been shown to ameliorate high-fat diet-induced obesity, but theunderlying molecular mechanisms are still unknown. The objective of this study was to elucidate the effect of bitter melonextracts on adipogenesis in 3T3-L1 adipocytes. MTT (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide) assaywas used to measure cell viability; Oil red O staining and spectrometric determination were carried out to investigate theeffect of bitter melon extracts on adipocyte differentiation.The mRNA expression levels of adipogenic genes were measuredby real time-polymerase chain reaction (RT-PCR). The results revealed that bitter melon extracts markedly inhibited lipidaccumulation. The n-butanol fraction blocked the expression of adipogenic transcription factors, including peroxisomeproliferator-activated receptor-gamma (PPARγ), ccaat-enhancer-binding protein-alpha (C/EBPα) and sterol regulatoryelement-binding protein-1c (SREBP-1c) at the mRNA level. Moreover, the mRNA levels of 5 key lipogenic enzymesincluding glucose transporter-4 (GLUT4), acetyl-CoA carboxylase (ACC1) fatty acid synthase (Fasn), adipocyte protein 2(AP2) and lipoprotein lipase (LPL) were down-regulated. These results indicate that the n-butanol fraction of bitter melonsuppresses adipocyte differentiation and lipid accumulation through inhibiting the transcription of adipogenic genes and mayhave applications for the treatment of obesity.

Objective：To investigate the effect of different RS4-type resistant starches on the mRNA expression of lipidmetabolism-related genes in mice with high-fat (HF) diet-induced obesity and to elucidate the underlying mechanism.Methods: Weight- and age-matched male C57BL/6J mice were fed for 12 weeks on a high-fat diet containing unmodifiedsweet potato starch (SPS), hydroxypropylated and cross-linked starch (HPCL), cross-linking and octenyl succinic anhydridemodified starch (CLOSA), citric acid-treated and acetylated starch (CAAC), respectively. After the feeding period, serumlipid levels, body weight and morphological changes of liver tissue in mice were examined. Meanwhile, the mRNAexpression levels of fatty acid synthese (FAS), sterol regulatory element binding protein-1c (SREBP-1), 3-hydroxy-3-methylglutary coenzyme A reductase (HMGCR) were examined. Results: The mice fed on the RS4 diet had significantlylower body weight. The expression level of SREBP-1c mRNA was significantly lower than in those fed on either unmodifiedstarch or the HF diet. The levels of serum triglyceride and the mRNA expression levels of FAS and HMGCR were alsoreduced in mice fed on the RS4 diet. Conclusion: Owing to the alteration of the expression of related genes, the mice fedon the RS4 diet had a significantly lower hepatic lipogenesis capacity in those with HF diet-induced obesity. In conclusion,dietary supplementation with RS4-type resistant starch attenuates high fat diet-induced obesity effectively, which may beattributable to the decreased lipogenesis in the liver.

Tilapia (Oreochromis niloticus) protein hydrolysate was prepared with papain. Its antioxidant activitiesat different doses were evaluated in vitro and in vivo using reducing power, 1,1-diphenyl-2-picrylhydrazyl radical2,2-diphenyl-1-(2,4,6-trinitrophenyl)hydrazyl (DPPH), hydroxyl and superoxide anion radical scavenging assaysand D-galactose-induced mouse aging model. The reducing power of the hydrolysate was high. The EC50 valuesin the DPPH radical, hydroxyl and superoxide anion radical scavenging assays were 1.57, 1.68 and 2.76 mg/mL,respectively. The hydrolysate could significantly increase the activities of superoxide dismutase (SOD) andglutathione peroxidase (GSH-Px) and total antioxidative capacity (T-AOC) in the serum and liver of aging mice(P ＜ 0.05). Furthermore, the content of malondialdehyde (MDA) in serum and liver displayed a reducing trend (P ＜ 0.05).In conclusion, the tilapia protein hydrolysate has a good antioxidant effect in vitro and vivo as expected.

Objective: To investigate the effects of resveratrol (Res) on learning, memory and brain antioxidant capacitiesin D-galactose-induced aging mice. Methods: Fifty ICR mice were randomly divided into five groups, designated as normalcontrol, model, resveratrol low-dose, moderate-dose and high-dose groups. The normal control group was given normalsaline by gavage, and all other groups were given D-galactose solution by neck back subcutaneous injection at the dailydose of 120 mg/(kg·d) for 8 consecutive weeks. At the same time, Res-treated mice were administered Res by gavageat the daily doses of 25, 50 and 100 mg/(kg·d) body weight per day, respectively. The learning and memory abilities ofmice were determined by Morris water maze test. Superoxide dismutase (SOD), total antioxidant capacity (T-AOC) andmalondialdehyde (MDA) in the brain of mice were determined at the end of 12 h of fasting after the last administration. Results:Res could reduce the time mice spent on finding platform (P ＜ 0.01), improve the swimming speed (P ＜ 0.01) and the number oftimes mice crossed the platform (P ＜ 0.01) in Morris water maze test, increase SOD (P ＜ 0.01) and T-AOC activities (P ＜ 0.05)and decrease the content of MDA (P ＜ 0.01) in brain tissue. Conclusion: Res can ameliorate the degeneration of learning andmemory abilities in D-galactose-induced aging mice, improve brain antioxidant abilities and thus delay brain aging.

According to the method of Joint FAO/WHO Meeting on Pesticide Residues (JMPR), a risk assessment modelwas established based on the data of pesticide residues in vegetables marketed in Pingliang city, Gansu province during2004—2012 by Monte Carlo simulation with a risk analysis software to estimate the risk of dietary exposure to pesticideresidues exceeding the maximum residual limits (MRLs). The results showed that of 1 273 samples from 26 varieties ofvegetables tested, 6 vegetable varieties contained three kinds of pesticide residues which posed a health risk to consumers, witha risk possibility of 27.0% and 22.5% for dichlorvos and acephate in cabbage, respectively, 32.0% for dichlorvos in Chinesecabbage, and 29.4%, 0.4%, 0.8% and 16.7% for permethrin in celery, Chinese cabbage, tomato and cucumber, respectively.Thus, supervision should be strengthened due to the relatively high risk of dietary exposure to pesticide residues in somevegetables marketed in Pingliang city.

Objective: This study was aimed to investigate the antitumor activity of millet bran polypeptides (MBPEs) andtheir inhibitory effect on chemically induced liver injury. Methods: Three kinds of polypeptides were obtained by enzymatichydrolysis of millet bran with bromelain, papain and 537 acid protease, respectively. MTT assay was applied to detect thein vitro antitumor effect of MBPEs. The mice with hepatic injury chemically induced by aminopyrine and sodium nitritewere fed with the polypeptide with the strongest antitumor effect, and the liver was histologically observed. Results: Theinhibitory rates of MBPE (50 mg/mL) prepared with bromelain on S180 and H22 tumor cells were 56.28% and 53.73%, respectively.In the high-dose MBPE group (10 g /(kg·d)), the serum levels of aspartate transaminase (AST) and alanine transaminase (ALT) andthe liver content of malondialdehyde (MDA) were significantly decreased（P ＜ 0.01). The activity of liver glutathione peroxidase (GSH-Px)was significantly increased（P ＜ 0.01). The histological examination of the liver tissue showed that liver cells were severely injured.However, the morphology of hepatocytes in the high-dose group was basically normal. Conclusion: The polypeptides from millet branhydrolyzed by bromelain have significantly inhibitory efects on liver injury and precancerous lesions

Objective: To explore the in vivo hypolipidemic effects of different particle sizes of cellulose. Methods: Fortymature female Wistar rats were randomly divided into five groups. One group was sham-ovariectomized (OVX) as shamoperation group. The other four groups were double ovariectomized and one week later assigned as blank group, ordinarycellulose group, ultrafine cellulose group and nanocellulose group. All rats were sacrificed after feeding for 28 days for thedetermination of plasma and hepatic lipid profiles. The digestion and adsorption capacity in vitro of three cellulose particleswere assayed. Results: All three cellulose particles had a strong adsorption capacity towards fats, cholesterol and sodiumcholate and smaller particles size resulted in an increase in the adsorption capacity of fats and sodium cholate. Plasma totalcholesterol (TC), triglyceride (TG), and low density lipoprotein-cholesterol (LDL-C), arteriosclerosis index (AI) and livertotal fat and TG and of OVX rats exhibited a decrease. There were positive correlations between decreasing trends of plasmaTC, TG and LDL-C in OVX rats and cellulose particle size. Conclusions: The adsorption capacity of cellulose towards fatand bile salts can be increased by reducing its particle size, consequently improving the hypolipidemic effect in OVX rats.

Delivery systems are now broadly applied in drug delivery, and many attempts have been made to use them inthe delivery of nutrients. Good delivery carriers can help enhance the stability and bioavailability of nutrients. The presentreview outlines the recent progress in the structure, preparation and application in nutrient delivery of common nutrientdelivery systems, such as liposomes, microcapsules, nanospheres, micelles, vesicles, and dendritic polymer.

Egg yolk immunoglobulin (IgY) is an antibody existing in the egg yolk. It is easy to be obtained and produced.Also, it does not interact with rheumatoid factors or activate mammalian complement. Therefore it has become a potentiallypromising alternative to antibiotics. However, the application of IgY is limited due to its susceptibility to temperature,pH and enzymatic degradation. The glycan structure of IgY plays an important role in maintaining the structure,physicochemical properties, antigenic properties and other functions of IgY. Glycosylation in IgY can improve itsphysical and chemical properties, which not only makes egg resources to be fully utilized but also provides a scientificbasis for the development of egg yolk as health food, additives and other pharmaceutically relevant products. Thisarticle reviews several approaches for IgY glycosylation and discusses the relationships between glycosylation and thestructures and physicochemical properties of IgY.

Apoptosis is a way of “suicide” used by organisms to clean up the aging and damaged cells, to maintain thecellular homeostasis and to ensure the health of the body. Recent studies have shown that the virulence factors of foodbornepathogens play a vital role in inducing apoptosis in their host cells. After entering the body, the foodborne pathogens canescape the host immune clearance by inducing apoptosis in host cells to ensure their own survive and spread in the host body.Many pathogens produce virulence factors, which combine with the apoptotic regulators in host cells to induce apoptosis.This review provides a brief overview of the mechanisms of apoptosis induced by foodborne pathogens from the aspects ofthe regulation and effect of apoptosis signaling pathway caused by the pathogen-derived virulence factors

The main analytical techniques currently available for rapid detection of mycotoxins include enzyme-linkedimmunosorbent assay (ELISA) and gold-labeled immunochromatography. The synthesis of artificial antigen and the natureof antibodies are the most critical factors in rapid immunological detection of mycotoxins. This paper reviews the recentprogress at home and abroad in the preparation/synthesis of artificial antigens of mycotoxins as hazardous contaminantsof cereal and oil products. In addition, some existing problems and corresponding solutions are pointed out. This reviewwill hopefully provide a theoretical basis for preparing artificial antigens of small molecule contaminants and develop theantibodies with high affinity and specificity.

The technologies for tracing the geographical origins of food products are very important for effectively assessingthe geographical origins and protecting specialty food products. An increasing amount of research has been dedicated toidentifying the geographic origins of food products in China and abroad. The geographical traceability of plant-derived foodproducts has been extended to wheat, potato, tomato, garlic and mushroom from wine, tea, coffee, olive oil, honey and fruitjuice. The principal analytical techniques used include mineral element fingerprinting, organic compound fingerprinting,near infrared spectroscopic fingerprinting and electronic nose. Many researchers in related fields have begun to focus onthe causes of the regional characteristics and the influences of variety, harvest year and food processing technologies on thetraceability indexes of plant-derived food products from different geographical origins. However, it is difficult to differentiatethe sub-regional characteristics of food products, and there is still a lack of research on the stability of traceability models.This review is expected to provide references for tracing, confirming and supervising the geographic origins of specialtyplant-derived products and geographic indication products.

People’s daily life is closely related to anesthetic residues in animal-derived foods, which has gained growingattention. However, there is currently insufficient research with regard to the detection of anesthetic residues in foodproducinganimals and relevant review papers have been rarely published. This paper reviews the current situation withregard to the detection of anesthetic residues in food-producing animals with emphasis on sample pretreatment techniquesand analytical techniques. Taking aquatic products as an example, we explore future research directions in the detection ofanesthetic residues in animals.

Colloidal gold immunochromatography assay is a simple and fast immunological detection technology and is nowwidely applied in many fields including food safety detection, biomedical diagnosis, and so on. The food-derived hazardoussubstances are classified into either artificially added or naturally occurring.includeman-added additives and ly existing hazards Inthis article, the application of colloidal gold immunochromatography assay in the detection of the naturally ing occurring hazardoussubstances is reviewed. The further development of the immunochromatography assay is prospected as well.