In this study, a mild extraction procedure was used to purify glucose tolerance factor (GTF) from high-chromium
yeast cells. GTF was extracted by ammonia from high-chromium yeast cells. SuperdexTM 75 and Sephadex G25 gel filtration
chromatography were adopted to purify the extracts. Reverse phase high-performance liquid chromatography (RP-HPLC)
was used for further purification. The glucose metabolism regulating activity of GTF was evaluated in insulin-resistant 3T3-L1
adipocytes. This research showed that through multiple steps of column chromatography, the pure GTF was obtained, which could
improve glucose metabolism in insulin-resistant 3T3-L1 adipocytes.

Spray drying was used to prepare evening primrose oil (EPO) microcapsules for four different formulas. The
properties of microcapsules were determined by surface oil content, encapsulation efficiency, microcapsule particle size
and surface morphology. The results indicated that EPO microcapsules prepared with wall materials consisting of starch
octenylsuccinate (OSA) and maltodextrin (MD) possessed a low surface oil content, high encapsulation efficiency, small
microcapsule particle size and smooth surface. The analysis of fatty acid composition and contents showed that the
major functional components linoleic and γ-linolenic acid had no significant change before and after microencapsulation
of EPO with OSA-MD as the wall materials. When MD as one of the wall materials of microcapsules was marked by
N-methylisatoic anhydride, the inner structure of EPO microcapsules was observed by confocal laser scanning microscopy.
The microcapsules were spheres with a single-core structure and MD was uniformly distributed in the wall.

The inhibitory effects of oolong tea polyphenols, EGCG and EGCG3”Me on α-glucosidase were comparatively
investigated by enzyme kinetics and UV absorption spectroscopy, and the possible mechanisms involved were explored. The
results showed that oolong tea polyphenols, EGCG and EGCG3”Me all had inhibitory effects on the activity of α-glucosidase,
and the half inhibitory concentration (IC50) values were 0.178, 0.040 and 0.064 mg/mL, respectively. The Lineweaver-
Burk double reciprocal plot indicated that the inhibition type of oolong tea polyphenols and EGCG was non-competitive
inhibition, whereas EGCG3”Me was competitive inhibition. Furthermore, oolong tea polyphenols could induce a blueshift
in the UV absorption maximum of α-glucosidase, suggesting the possible change in enzyme conformation. The differences
in inhibitory effects and inhibition types between EGCG and EGCG3”Me may be due to their structural difference (the
hydroxyl group in EGCG substituted by methoxy group to form EGCG3”Me).

A water-soluble polysaccharide (SUGP) from the gonad of the sea urchin Strongylocentrotus intermedius was
obtained and its structural characteristics were elucidated. SUGP was isolated by protease-assisted aqueous extraction,
precipitated with ethanol, deproteinized by the Sevag method, further treated with alpha-amylase for the removal of
glycogen, and finally purified with gel filtration chromatography. The structural characteristics of SUGP were determined
by IR spectroscopy, ultraviolet spectroscopy and high performance liquid chromatography. The results showed that SUGP
was a homogeneous polysaccharide with average molecular weight of 4 436 D and contained only mannose. Alpha-amylase
eliminated the glycogen present in SUGP, so that producing a purified polysaccharide composed of only mannose, indicating
that the sea urchin polysaccharide is a glucomannan that is constructed with polymanna conjugated to glycogen.

Trypsin was used to hydrolyze bovine type Ⅰ collagen with trypsin for the preparation of angiotensin converting
enzyme (ACE) inhibitory peptides. The influence of pretreatment by heating or high-pressure (HP) treatment for a short
time on the degree of hydrolysis (DH) and ACE inhibitory activity of hydrolysates was studied. Heating could improve
hydrolysis of collagen and release of ACE inhibitory peptides. HP pretreatment caused no significant difference in DH from
the untreated control, but exhibited significantly lower ACE inhibitory activity than the control. The correlation between DH
and ACE inhibition implied that ACE inhibition rose rapidly as DH increased, until reaching a plateau at a DH level of 5%.
The peptide profile showed that collagen could be hydrolyzed effectively after heating and the sites hydrolyzed by trypsin
could be changed after HP pretreatment. Sequence analysis of peptides from collagen with heating pretreatment showed
that all sequences were from the triple-helix of collagen and most of them could have strong ACE inhibitory activity, which
implied the triple-helix of collagen could be damaged and ACE inhibitory peptides could be released effectively after shorttime
heating pretreatment.

In this work, the viscosity and gelling process of citrus pectin and soybean hull pectin were analyzed by
rheological methods. The results showed that the soy pectin gel had a lower viscosity than the citrus pectin gel under the
same conditions. In the gelling process, the storage modulus of citrus pectin was much higher than that of soy pectin. With
a pectin content of 2 g/100 mL, and 55 or 60 g/100 mL sucrose added alone or together with 3 or 4 g/100 mL D-glucono-δ-
lactone (GDL), the two types of pectin showed little difference as for storage modulus. The soy pectin gel storage modulus
and gel strength could be significantly improved by adding sucrose, GDL or by increasing pectin contents.

Modified atmosphere drying of Flos lonicerae was conducted. Nitrogen gas was flushed into the dryer to adjust
oxygen content. The results showed that the increase in drying temperature and the decrease in oxygen content could shorten
the drying time. Drying curves were fitted based on Weibull distribution function. The ranges of coefficient of determination,
mean bias error and root mean square error were 0.992 5–0.999 6, 0.001 3–0.007 4 and 0.003 8–0.017 5, respectively. The
scale parameter decreased obviously with increasing drying temperature but decreased slightly with decreasing oxygen
content. The shape parameter was slightly over 1. Moisture diffusive coefficient increased with an increase in drying
temperature and a decrease in oxygen content, and chlorogenic acid content increased with a decreases in drying temperature
and oxygen content. Therefore, the Weibull distribution function could simulate the moisture ratio kinetics of the modified
atmosphere drying of Flos lonicerae with high fitting precision and the modified atmosphere drying method could improve
the quality of Flos linicerae significantly.

The effects of the addition of ultrafine ground CO2 blasting extrusion-treated okara (BE-JMO) on the properties
of dough were investigated. The results showed that the water absorption of wheat flour and the development time of dough
increased with the addition of BE-JMO. Moreover, adding BE-JMO also decreased the extension energy, extensibility
and tanδ of dough. With increasing amount of BE-JMO added in dough, its stability time and extension resistance
firstly increased and then decreased while the degree of softening displayed the opposite trend. The dough volume after
fermentation decreased with increasing BE-JMO addition and reached a plateau after fermentation for 40 min. These results
show that the addition of BE-JMO should not be beyond 7 g/100 g wheat flour and that the properties of dough with BE-JMO are
better than those with common okara.

Soluble soybean polysaccharides (SSPS) were modified by dynamic high pressure microfluidization (DHPM) at
80, 120 and 170 MPa, respectively. Differences in surface topography and molecular structure between SSPS and DHPMmodified
SPSS (MSSPS) were analyzed by scanning electron microscope (SEM) and Fourier transform infrared spectroscopy
(FTIR). The results indicated that the hydrogen bond and internal order of samples were decreased while the major structure
of SSPS was not changed by DHPM treatment. In addition, the surface topography of samples became loose as SSPS was
ruptured and some cellular structures were formed. Rapid visco analyzer (RVA), differential scanning calorimetry (DSC)
and FTIR were employed to investigate the effect of MSSPS on the retrogradation properties of rice starch (RS). The results
showed that the peak viscosity, final viscosity, gelatinization enthalpy and setback value were significantly decreased
(P ＜ 0.05) in the gelatinization of RS with the addition of MSSPS. FTIR spectrum showed that the ratios of the peak intensities at
1 047 cm-1and 1 022 cm-1 were significantly decreased (P ＜ 0.05) with the addition of MSSPS. These results demonstrated that the
retrogradation extent of RS was decreased significantly (P ＜ 0.05) with the addition of MSSPS. Moreover, the inhibitory effect of
MSSPS on the retrogradation of RS was significantly (P ＜ 0.05) enhanced with increasing DHPM pressure.

The gel strength of curdlan gum was measured using a texture analyzer and its effect on the texture of westernstyle
ham was investigated. The result showed that the gel strength of curdlan gum increased gradually with an increase in
its concentration and heating temperature, and that it had thermal irreversibility. After heating at temperature higher than 80 ℃
and then cooling, the gel was formed, and reheating did not destroy the gel structure. The appropriate concentration of NaCl,
phosphate and pH could improve the gel strength. Adding soy protein could reduce the gel strength but sucrose and starch
had little effect on the gel strength of curdlan. With an increase in curdlan content, the texture of western-style mutton ham
was improved gradually.

Standardized pretreatment conditions and operating procedure were developed for evaluating the water-holding
capacity (WHC) of chicken breast by measuring drip loss, pressure loss and cooking loss. The correlations of each WHC
indicator with meat color, shear force and pH24 h (pH at 24 h postmortem) and were analyzed as well. The results showed
that dripping time (from 24 to 72 h) significantly influenced drip loss (P ＜ 0.05). Pressure (from 25 to 40 kg) and holding
time (3 to 7 min) had a significant impact on pressure loss (P ＜ 0.05). Cooking loss significantly increased with increasing
internal temperature (from 65 to 75 ℃) and water-bath temperature (from 70 to 80 ℃). These results suggested that the
following measurement conditions were recommended: 2 cm×2 cm×2 cm meat cubes and a dripping time of 48 h for
drip loss; a pressure of 35 kg hold for 5 min for pressure loss; and heating in 75 ℃ water bath to an internal temperature of
70 ℃ for cooking loss. The results of correlation analysis indicated that shear force had a significantly positive correlation
with cooking loss (P ＜ 0.05). pH24 h was correlated highly significantly negatively with L* (P ＜ 0.01) and significantly
negatively with pressure loss and drip loss (P ＜ 0.05). Drip loss had a significant correlation with other parameters of WHC
including pressure loss, immobilized water, and so on. In summary, pH24 h had some correlations with meat color and WHC
and the drip loss was the best index for measuring the WHC.

The objective of the study was to investigate the change in texture properties of “Huahong” apple and five
other varieties during storage. The texture properties of bagged and non-bagged “Huahong” apple flesh were examined
regularly during storage by texture profile analysis with a texture analyzer, and six apple varieties, “Huahong”, “Hanfu”,
“Huahong”, “Huaping”, “Starking”, “Gala”, and “Tsugaru” were compared for their differences in flesh texture at different
maturity stages. Meanwhile, correlation analysis was carried out among the texture parameters. The texture properties of
“Huahong” apple (bagged and non-bagged) flesh had similar changing trend during storage at ambient temperature, and
the texture properties of non-bagged “Huahong” apple flesh were a little higher than those of the bagged apple flesh. The
hardness showed a decreasing trend; the cohesiveness, springiness, resilience, adhesiveness, and chewiness before storage
were slightly higher than those observed after 48 d storage. Similar correlations among texture properties were observed
for all the seven varieties. The cohesiveness had a positive correlation with springiness, resilience and chewiness; the
springiness displayed a positive correlation with resilience and chewiness; and the resilience was positively correlated with
chewiness. The hardness of “Huahong” apple flesh exhibited a negative correlation with adhesiveness and cohesiveness,
whereas a positive correlation of hardness with cohesiveness, springiness, resilience and chewiness was observed for each
variety. Therefore, the cohesiveness, springiness, resilience and chewiness could meticulously reflect the texture changes of
“Huahong” apple flesh, and TPA is suitable for quality evaluation of apple flesh by P5 probe. The hardness, cohesiveness,
springiness, resilience and chewiness can be used as the major indexes to evaluate the texture of “Huahong” apple flesh and
distinguish among the six apple varieties.

A field experiment was carried out with three different types of rice varieties (conventional late japonica rice,
hybrid late japonica rice, and hybrid medium indicia rice) to study the effects of four nitrogen application levels (0, 150,
225, and 300 kg/hm2) on their differences in eating qualities. The main results showed that with increasing nitrogen fertilizer
amount, the hardness, cohesiveness, resilience, and chewiness increased at first and then decreased, whereas adhesiveness
exhibited the opposite trend, with 225 kg/hm2 being the turning point for both trends. Neither nitrogen fertilizer nor rice
type affected springiness. Aroma, gloss, taste, texture and taste value decreased whereas integrity increased with increasing
nitrogen application. The eating quality of conventional late japonica rice was the best, followed by that of hybrid late
japonica rice and hybrid medium indicia rice. The three rice cultivars differed in their sensitivities to nitrogen fertilizer in
the decreasing order: hybrid medium indicia rice, hybrid late japonica rice and conventional late japonica rice. Hardness
displayed a significantly positive correlation with adhesiveness, cohesiveness, chewiness, resilience, and integrity, but a
significantly negative correlation with adhesiveness, aroma, gloss, taste, texture and taste values. There was a significant
correlation between taste values. In addition to the springiness and cohesiveness, other textural properties showed a
significant correlation with taste values.

In the present study, the effects of liquid smoke on the contents of 9 heterocyclic amines in stewed beef were
studied. The results showed that only PHIP and MeIQx were detected and the total amount was 0.16 ng/g. The kinds and
amounts of heterocyclic amines (HAAs) were significantly increased with the extension of stewing time (P ＜ 0.05). Totally
9 kinds of HAAs at a level of 21.18 ng/g were detected after 4 h stewing. The addition of liquid smoke could decrease
the amount of HAAs from stewed beef. The amount of HAAs in stewed beef was remarkably decreased from 92.72 to
7.35 ng/g with the addition of 0.05 mg/mL liquid smoke (P ＜ 0.05). This study demonstrated that the capability of liquid
smoke in decreasing the production of HAAs was probably correlated with its antioxidant properties.

Pre-rigor Rex rabbit meat was subjected to high pressure processing at 100, 200 and 400 MPa, respectively,
at 25 ℃ for 15 min prior to storage at －18 ℃ for 24 h. The quality and ultrastructure of the rabbit meat were studied.
With increasing pressure, L* increased, a* decreased and the reddish meat turned gray. Furthermore, cooking loss rate
and drop loss rate showed an upward trend after the first drop. The lowest drip loss and cooking loss (31.54% and 2.61%,
respectively) were observed for rabbit meat when treated with 200 MPa. Ultra high pressure (UHP) had a significant effect
on the tenderness of rabbit meat (P ＜ 0.05). The shear force declined as the pressure increased from 0.1 to 200 MPa, but
sharply increased at 400 MPa to be significantly higher than that of the control group (0.1 MPa). There were only little
changes in the organizational structure of the meat treaded with 100 MPa as compared to that of the control group (0.1 MPa).
However, UHP processing at 400 MPa significantly altered the microstructure of rabbit meat: sarcomere contraction, muscle
fiber distortion and fragmentation, protein depolymerization and tertiary structure were all destroyed. These results showed
that ultra -high pressure causes significant effects on the quality and ultrastructure of pre-rigor Rex rabbit meat and that the
best ultra-high pressure condition for pre-rigor rabbit meat is 200 MPa.

The physical, chemical and nutritional indicators of blueberry fruit from 10 cultivars were analyzed. Results
indicated that single fruit weight, density, firmness and other physical indicators displayed slight differences, but juice yield,
total acidity, sugar/acid ratio, vitamin C, crude protein and anthocyanins exhibited significant differences among different
blueberry cultivars. The highest juice yield was observed in the Berkeley cultivar and the lowest was in Duke, which were
78.47% and 44.75%, respectively. The sugar/acid ratios ranged from 11.01 to 51.75. Soluble solids, electrical conductivity,
pH and total phenol content showed no obvious differences among different blueberry cultivars. The soluble solid content
was in a range of 8.9% to 13.3%. The activities of peroxidase (POD) and polyphenol oxidase (PPO) in different blueberry
cultivars showed significant differences. Preliminary evaluation by cluster analysis and sensory evaluation indicated that
Duke and Sunrise were excellent table blueberry cultivars while Berkeley, Northland 1 and Northblue were excellent
cultivars for juicing and wine-making. Saintcloud and Northland 3 were excellent cultivars for jam making.

Objective: To explore the effect of ultra-high pressure (UHP) treatment on postharvest browning and bacterial
spoilage in lotus roots. Methods: Fresh-cut lotus roots were vacuum-packaged and then subjected to UHP treatment at
different pressures for different dwell periods of time. The contents of flavor compounds and polyphenol oxidase (PPO)
activity were measured, and the changes in sensory quality and bacterial colony number during subsequent storage at
4 ℃ was monitored. Results: Fresh-cut lotus roots contained more flavor compounds after 400 MPa treatment for 10 min.
In addition, we observed a reduction in PPO activity and hardness, and an increase in L* and a* values and soluble solid
content. After cold storage for 9 days, the total number of bacterial colonies was lower and the sensory quality was better.
Conclusion: The flavor of lotus root products remains good after 400 MPa treatment pressure for 10 min and the shelf life
was 9 days at 4 ℃.

Objective: To investigate the effect of NaCl concentration on water distribution and mobility of pork myofibrillar
protein (PMP) during heat-induced gelation in order to reduce the salt content of gel-type meat products. Methods: The
water-holding capacity (WHC), T2 relaxation time, and gel microstructure were determined by centrifugation method, lowfield
nuclear magnetic resonance (NMR) and scanning electron microscope (SEM), respectively. Principal component
analysis (PCA) was conducted to find out the main sources of data variability and the relationship between or within
samples and variables. Results: Obvious changes in WHC, T2 relaxation parameters and gel microstructure of PMP gel were
observed with increasing NaCl concentration from 0 to 0.6 mol/L. The addition of NaCl resulted in a significant (P ＜ 0.05)
increase in the WHC of PMP heat-induced gel, which was ascribed to the more fine microstructure with increase of NaCl
concentration. The distributed water proton and NMR T2 relaxation of different contents of NaCl after heat treatment were
characterized by two minor peaks with relaxation time of 0.62–3.89 ms and 4.62–35.28 ms, a major band with relaxation
time of 59.06–153.22 ms. In addition, a wide peak was also observed in the range between 1 198.75 and 1 518.17 ms. These
four populations probably represent three water states, i.e., bound, immobile and bulk water according to previous literature.
The position of the major peak obviously shifted to higher relaxation time with increasing NaCl level, and the peak area
fraction increased, which contributed to the increasing WHC. The addition of NaCl resulted in gels with quite homogenous
microstructure and decreased pore size after heat treatment, which was observed by SEM. The PCA results showed that the
first two principal components (PC) could explain 91.23% of the total variance. The samples obtained with different NaCl
concentrations revealed a tendency to group into three clusters. The low levels of NaCl were located in the left side of the
PCA score plots, characterized low WHC, T23, P22, whereas the high contents of NaCl were positioned in the right side and
characterized the opposite attributes, and the mediate NaCl concentration located in the middle. The correlation of these
parameters was displayed in the PCA loading score plot, which displayed a strong correlation of WHC to area fraction of
the major NMR relaxometry population. In conclusion, the gel functional properties are improved with increased NaCl
concentration, which is ascribed to the increase of immoblized water.

The purpose of this study was to evaluate the antioxidant and antibacterial activities of oleuropein from olive
leaves. The antioxidant activity in vitro was analyzed by total antioxidant capacity and total reducing power. Filter paper
disc method was used to determine the antibacterial activity against Escherichia coli, Staphylococcus aureus and Bacillus
subtilis. Dilution method was used to analyze the effects of oleuropein on bacterial growth curves for determining the
minimum inhibitory concentrations (MIC). The results showed that oleuropein exhibited stronger total antioxidant capacity
and reducing power than BHT in the concentration range of 0.02?0.08 mg/mL. Oleuropein had inhibitory effect on the
three species of bacteria, and the logarithmic growth phases of the bacteria were correspondingly delayed with increasing
concentration. Oleuropein had the strongest inhibitory effect on Escherichia coli, with an inhibitory zone diameter (d) of
(20.77±0.47) mm and MIC of 0.025 mg/mL. Staphylococcus aureus revealed high sensitivity (d ＝ (19.23 ± 0.44) mm ＞ 15 mm)
with MIC of 0.05 mg/mL. However, Bacillus subtilis had moderate sensitivity (d ＝ (11.48 ± 0.60) mm ＜ 15 mm), with
MIC of 0.4 mg/mL. These results confirmed that oleuropein had strong antioxidant and antibacterial activities.

This research was performed to study the drying characteristics of ginger slices. Hot air drying was conducted
with different combinations of hot air temperature (60, 70 and 80 ℃), slice thickness (2, 4 and 6 mm) and air velocity (0.4, 0.8
and 1.2 m/s). Then moisture ratio (MR) and drying rate were compared under different drying conditions and modeled. The
results showed that the drying process was described as a rate-falling model. The MR of ginger slices declined faster with
increasing hot air temperature and velocity, but slower with an increase in slice thickness. The fitting of mathematical models
was conducted based on eight different thin layer models. It was found that the modified Page model was superior to other
models with an average R2 of 0.997 9, minimum χ2 of 0.000 4, and minimum RMSE of 0.012 2. The model was expressed
as MR = exp[－(kt)n], k = - 0.023 85 + 0.000 505T + 0.023 38V - 0.004 993L, n = 1.318 307 + 0.003 016 5T - 0.204 05V -
0.002 859L, where T is air temperature, V is air velocity, and L is slice thickness, showing excellent goodness-of-fit as
validated using experimental data. Effective moisture diffusion coefficient (Deff) of ginger slices varied from 1.763 × 10-8 to
1.054 × 10-7 m2/s, which was positively related to drying temperature, slice thickness and air velocity, and activation energy
was 35.23 kJ/mol (R2=0.948 0). At last, the color changes of ginger slices at different air temperatures were examined.

Objective: The antioxidant activity of Lactobacillus plantarum NDC75017 isolated from traditional yoghurt was
investigated in different systems. Methods: Free radical-scavenging ability, total antioxidant capacity (T-AOC), glutathione
peroxidase (GSH-Px) activity, total superoxide dismutase (T-SOD) activity, reducing power, and metal ion chelating
capability were determined in the intact cells, cell-free extract, extracellular secretion, and inactive cells. Results: The
strain had resistance to hydrogen peroxide, the cell-free extract indicated the strongest superoxide anion and DPPH radical
scavenging capacity, and the extracellular secretion showed the best hydroxyl radical scavenging capacity. Both the latter
two samples exhibited the most potent T-AOC (P ＜ 0.05), showing a significant difference from two other samples. The
extracellular secretion displayed the highest GSH-Px and T-SOD enzyme activities, significantly higher than those of the cell
free extract and inactive cell groups (P ＜ 0.05). All these four samples possessed reducing power and metal ion chelating
capability, more effective for Fe2+ than Cu2+. Conclusion: Lactobacillus plantarum NDC75017 has good antioxidant activity
as a metal ion chelator, electron provider, and radical stabilizer for inhibiting oxidation.

The nutritional value of Chinese soft-shelled turtle leg muscle protein before and after heat treatment was
evaluated based on amino composition, in vitro and in vivo digestibility and protein digestibility-corrected amino acid score
(PDCAAS). The results showed that the contents of essential amino acids were 36.84% and 34.55%, respectively before and
after heat treatment. The ratios of total essential amino acids to total amino acids (TEAA/TAA) were 41.12% and 40.20%,
respectively, meeting the FAO/WHO standard. The in vitro and in vivo digestibility of Chinese soft-shelled turtle protein
were 83.68% and 95.05%, and increased to 87.04% and 96.18%, respectively after heat treatment. These results suggested
that heat treatment significantly increased the in vitro and in vivo digestibility (P ＜ 0.05). The PDCAAS of Chinese softshelled
turtle, as calculated by multiplying the limiting amino acid score by protein digestibility, reduced from 100% to
76.94% due to the nutrient losses during cooking.

Astringency is a complex sensation mainly caused by the precipitation of salivary proteins with polyphenols. In
wine, astringency can be enhanced or reduced depending on the compositions of the medium. Reduced proportion of human
saliva protein after reaction with model wine was evaluated by sodium dodecyl sulfate polyacrylamide gel (SDS-PAGE),
and expressed as astringency intensity. Furthermore, the effects of three parameters including ethanol, total acid, pH, and
drinking temperature on astringency intensity were studied by quadratic orthogonal rotation combination analysis. The
results showed that pH had the greatest influence on astringency, followed by total acid and temperature, while ethanol had
little impact on astringency. The effect of interaction between pH and total acid was significant.

The efficacy of ozone to remove residual pesticides on the surface of vegetables by immersing them in water
while continuously introducing ozone was investigated as well as its effect on vegetable quality. Several effective approaches
were proposed to reduce vitamin C (VC) loss. The results showed that the removal efficiency of pesticide residues by ozone
was dependent on ozone treatment time and the type of pesticides. The removal process of pesticides could be accelerated by
continuously introducing ozone. Cypermethrin, cyhalothrin and parathion were removed in decreasing order of efficiency.
The surface of vegetables could be destroyed and the content of VC was reduced by ozone treatment. Under the same
conditions, the absolute amount and percentage of VC loss in leaf vegetables were higher than in fruit vegetables, and
the decreasing order was Brassica alboglabra L. H. Bailey, Brassica rapa L.Chinensis Group, Capsicum annuum L. and
Cucumis sativus L. The VC loss could be reduced by shortening the treatment time, adding a small amount of vinegar or
lowering the water temperature.

A comprehensive study was conducted to evaluate the effect of different pretreatments (i.e., freezing, pre-drying
and high-pressure treatment) on explosion puffing of fresh jujube slices. After each pretreatment, explosion puffing was
carried out under the same conditions. The results showed that jujube slices exhibited a good friability after being frozen at
-18 ℃ for 240 min or being treated at 180 MPa for 5 min. Pre-drying had a negative impact on the friability and brightness
of jujube products. Freezing at -18 ℃ for 240 min followed by explosion puffing at 85 ℃ and 0.2 MPa was selected in terms
of L* and friability.

Prokaryotic expression, purification and identification of a cysteine proteinase inhibitor, cystatin, from
Hypophthalmichthys molitrix were performed, and the antibacterial effect of the recombinant cystatin on Pseudomonas
aeruginosa was investigated in this work. The cystatin was expressed by E. coli BL21 (DE3) transformed with pET-30-
Cystatin with the induction of isopropyl-beta-D-galactose (IPTG), and purified by Ni2+-NTA affinity chromatography. The
purified protein appeared as a single band on SDS-PAGE, corresponding to a molecular weight of approximately 20.6 kD.
The same protein also appeared as a single active peak on the gel filtration HPLC of TSK-GEL G2000SW with a purity of
94.27% and a relative molecular weight of 20.9 kD, as calibrated by standards. The inhibitory activity of the cystatin against papain
(45.375 μmol) was 0.718 μg, which was determined by inhibitor titration method with Azocasein as the substrate. The antibacterial
effect of the recombinant cystatin on Pseudomonas aeruginosa was tested by filter paper diffusion method, and it was found
that the diameters of the inhibition zones were 8, 9, 13 and 26 mm with the addition of 20, 60, 120 and 200 units of the cystatin,
respectively. This suggests that the antibacterial activity of the cystatin on Pseudomonas aeruginosa is dose-dependent.

The relationship between structural changes and bromelain activity was investigated. After bromelain was treated
at various pressure levels, its secondary structure changes were observed by Fourier transform infrared spectroscopy (FTIR),
its tertiary structure changes were examined by fluorescence spectroscopy, and its activity was tested using Folin phenol
method. The results showed that compared with the control group (0.1 MPa), the bromelain activity significantly changed
after treatment at 37 ℃ for 20 min at 100-500 MPa (P ＜ 0.05). The maximum level (3 524 U/g) of bromelain activity was
observed after treatment of the enzyme at 200 MPa, representing a 8.29% increase over the control group. Moreover, the
treated enzyme displayed a 2.76-fold increase in β-sheet content as analyzed by Fourier transform infrared spectroscopy. The
maximum endogenous fluorescence spectral intensity of 4 934 was found at excitation wavelength of 280 nm. Therefore,
bromelain activity is related to the β-sheet content and the exposure degree of Tyr residues.

Although some amino acid components and sequence of the active center are strongly related with laccase
activity, the impact of C- and N-terminal modifications cannot be neglected. The effects of C- and N- terminal plasticity on
the activity, structure and properties of Basidiomycetes laccase are still unclear so far. In this study, the laccase gene LAC3
was cloned from Trametes sp. C30 and two mutants were obtained by fusing an additional 6-histidine tag at both C and
N termini. All these stains were successfully expressed in the yeast Saccharomyces cerevisiae. The recombinant enzymes
obtained were compared and the results showed that the modification of terminal amino acid sequence of the enzyme
considerably affected its characteristics. Compared with LAC3, the production of C-terminal histidine-tagged recombinant enzyme
was not affected, but the production of N-terminal histidine-tagged recombinant enzyme was only half of the amount of LAC3.
The affinity to the substrate ABTS and SGZ was enhanced by both histidine-tagged fusion proteins. Compared with LAC3, the
pH stability was enhanced and the activity was maintained better under alkaline or neutral conditions with the modification on the
N-terminal. Studies of the plasticity of the C and N termini have great significance to obtain new laccases.

The dominant strains involved in the fermentation of a mixture of hot pepper with corn flour to produce Zhalajiao,
a traditional Chinese fermented hot pepper product were isolated from commercial Zhalajiao samples and identified as lactic
acid bacteria. Primary screening of seven species of lactic acid bacteria was conducted for acid production and reducing
sugar utilization under optimal culture conditions, and their abilities to produce acid and amino acid nitrogen as well as
sensory evaluation of the final products fermented with each strain were measured for secondary screening. Lactobacillus
plantarum was suitable for the pure culture fermentation of Zhalajiao. The disadvantages of the traditional natural
fermentation such as poor stability and long production period could be compensated by using the pure culture fermentation.
This study may provide useful references for the industrial production of Zhalajiao.

An optimized method for determining of ochratoxin A (OTA) in aqueous solution was proposed, and screening
of six strains isolated from vineyard soil for microbial OTA degradation was performed using the developed method. By
adding either methanol or ethanol, the recovery rate of OTA in aqueous solution was increased to more than 90%, and its
concentration could accurately determined at an addition ratio of 1:1 by volume. It was demonstrated that B-1 (bacterium)
and Y-2 (yeast) were able to degrade OTA. After incubation for two days, B-1 reduced 87% of OTA, and it was thoroughly
degraded another day later. Y-2 showed similar ability to degrade OTA, with a degradation rate of 84% after two-day
cultivation, and the concentration of residual OTA was stable in the following days. Moreover, LC-MS was used to detect
OTA byproducts. Finally, through sequence analysis of the 16S rDNA and 5.8S internal transcribed spacer (ITS) ribosomal
DNA (rDNA) regions, respectively, B-1 was identified as Brevundimonas vesicularis, while Y-2 as Yarrowia lipolytica.

After 4-day germination, the germination percentage, sprout length and respiratory rate of the soybean cultivarYH-NJ were higher than those of all other cultivars tested. The increment of soluble protein, free amino acids and proteaseactivity in YH-NJ sprouts were higher than those of the other cultivars. The content of (GABA) was increased and its levelin YH-NJ sprouts was the highest. Thus, the cultivar YH-NJ was selected for GABA accumulation in further experiments.Using orthogonal design method, the optimal culture conditions for GABA accumulation in 4-day germinated YH-NJ sprouts weredetermined as germination in a culture solution at pH 5.0 for another 48 h under hypoxia stress at 30 ℃. Under these conditions,the content of GABA was 1.97 mg/g DW, which was 1.56 times higher than the control.

The present study was designed to explore the possible application of Laminaria japonica Aresch in functional
foods. Laminaria was hydrolyzed with cellulase and then the hydrolysate was fermented with Pediococcus pentosaceus.
The changes in pH, total sugar, reducing sugar and total bacterial count during the fermentation process were monitored.
The antioxidant activity of the hydrolysate and its fermented products was evaluated by ABTS radical scavenging capacity
and ferric ion reducing power. Furthermore, their antibacterial activity was determined by microcalorimetry against E. coli,
Staphylococcus aureus and Salmonella. The results showed that when incubated at 37 ℃, the fermentation of the enzymatic
hydrosate by Pediococcus pentosaceus could be completed in 12 h. Compared to this hydrolysate, the antioxidant and
antibacterial activity of the fermented products were increased by 23.74% and 100%, respectively.

The microbial flora in pickled Ma bamboo shoots with low (5 g/100 mL) and high salt concentration (19 g/100 mL) was
studied by polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE). The results showed that after
DNA extraction, nested PCR, DGGE, cloning and DNA sequencing, 4 clear bands were separated from the low-salt pickled
bamboo shoots, and identified to be Weissella cibaria, Lactococcus sp., Weissella sp. and Lactococcus lactis, respectively.
Five clear and bright bands were separated and identified from the high-salt pickled bamboo shoots, including Aerococcus
viridans, Lysinibacillus sp., uncultured bacterium, Anoxybacillus sp. and Bacillus sp.. The dominant bacteria in the low-salt
pickled bamboo shoots were mostly probiotic bacteria, while bacteria with higher resistance were mostly found in the highsalte
bamboo shoots. In conclusion, PCR-DGGE based on the 16S rDNA can provide a reliable, fast and effective way for
the analysis of microbial diversity in pickled Ma bamboo shoots.

Ten yeast isolates were obtained through microscopic observation and screening using WL medium, and one of
them was identified by carbon dioxide weight loss comparison as well as physiological and biochemical characterization
and named as Y-41. The strain Y-41 was found to have a strong ability to ferment kiwifruit juice into wine with a strong
fruity aroma. This strain was preliminarily identified as a member of the genus Pichia according to Yeasts: Characteristics
and Identification and further confirmed as Pichia kudriavzevii by molecular biology. Y-41 was highly tolerant to glucose,
alcohol and pH, and could be used for wine fermentation from selenium-enriched kiwifruit juice.

Response surface methodology was used to optimize the hydrolysis conditions of Sichuan pepper (Zanthoxylum
bungeanum) seed protein to prepare antihypertensive peptides. Papain was found to be the best enzyme for the enzymatic
preparation of antihypertensive peptides with angiotensin converting enzyme (ACE) inhibitory activity. The ACE inhibitory
activity of enzymatic hydrolysates of Sichuan pepper seed protein was investigated as a function of hydrolysis time, enzyme
dosage, temperature and pH. The results indicated that the obtained regression model represented the functional relationship
well, and the optimal hydrolysis conditions were found as follows: substrate concentration, 3 g/100 mL; hydrolysis time, 4.9 h;
enzyme dosage, 10 200 U/g; hydrolysis temperature, 37.4 ℃; and pH, 6.9, resulting in an ACE inhibitory rate of 68.00%.

This study aimed to investigate the in vivo anti-inflammatory activity of trilobatin extracted from the young leaves
of Lithocarpus polystachyus Rehd on lipopolysaccharide (LPS)-induced inflammatory response in mice. After being treated
intragastrically with trilobatin at three different dosages (3, 30 and 300 mg/(kg·d)) for 3 days, the mice were administered
intraperitoneally with LPS (0.1 mg/kg) 1 h after the last intragastrical treatment on day 3. The effect of trilobatin on the
expression of LPS-induced pro-inflammatory cytokines was detected. Tumor necrosis factor-α (TNF-α) and interleukin-6
(IL-6) in serum were measured using enzyme-linked immunosorbent assay (ELISA) and the mRNA expression levels of
TNF-α and IL-6 in liver were assayed with real-time quantitative polymerase chain reaction (RT-qPCR). The protein levels
of TNF-α and IL-6 in liver were detected by immunohistochemical strept avidin-biotin complex (SABC) method. We found
that trilobatin at low dosage (3 mg/(kg·d)) significantly inhibited LPS-induced TNF-α and IL-6 production in serum, and
decreased their expression in liver. These results indicate that trilobatin from Lithocarpus polystachyus Rehd has protective
effect on inflammatory response in mice.

Objective: To study the potential intestinal health effect of capsaicin and sanshool in hyperlipidemia rats.
Methods: A total of 56 Female Sprague-Dawley (SD) rats were randomly divided into blank (CON), high-fat-control
(HF-CON), high-fat plus 3 mg/kg sanshool (HF-3S), high-fat plus 9 mg/kg capsaicin (HF-9C), high-fat plus 1 mg/kg sanshool
and 8 mg/kg capsaicin (HF-1S:8C), high-fat plus 2 mg/kg sanshool and 7 mg/kg capsaicin (HF-2S:7C), high-fat plus 3 mg/kg
sanshool and 6 mg/kg capsaicin (HF-3S:6C) groups based on their weights with 8 rats in each group. Under normal feeding
conditions, feed intake was recorded daily. After being fed for 30 days, the rats were executed. Their cecum samples were
weighted. Free ammonia, pH, short chain fatty acids (SCFAs) and microorganisms in cecum were determined. Results:
Feed intake, and cecum wall wet weight, pH and SCFAs in HF-2S:7C group were significantly increased; Enterococcus and
E. coli counts were decreased significantly, while lactic acid bacteria and anaerobic bacteria were increased significantly.
Conclusion: proper intake of capsaicin and sanshool can be beneficial to intestinal health in hyperlipidemia rats and the
optimum proportion of capsaicin and sanshool for rat intestinal health is 7:2.

The purpose of this work was to quantify the cross-contamination of Aeromonas spp. from chilled pork to
Brassica chinensis through cutting boards, knives and hands in the kitchen. Transferring experiments were performed to
mimic the food preparation process of consumer under laboratory conditions. The pork sample was inoculated with A. spp.
before splitting to determine the transfer rate of Aeromonas spp. from chilled pork to cutting boards, knives and hands,
respectively. Meanwhile, transfer rates from cutting boards, knives and hands to B. chinensis under various food-handling
scenarios were also determined. Transfer rates were logarithmically transformed to fit distributions and take scenario 1(after
cutting pork, cutting boards, knives and hands were also used for cutting B. chinensis without any cleaning) as an example
to simulate cross-contamination. The results showed that each set of transfer rates varied significantly over experiments
(P ＜ 0.05), and transfer rates with logarithmic transformation proved to be approximately normally distributed. The analogue
simulation of cross-contamination showed the cross-contamination of foodborne pathogens from raw meats to ready-to-eat
foods suggesting some potential risks to consumers. Combined with cooking stage assessment and dose-response relationship,
these results could provide theoretical references for complete establishment of Aeromonas spp. risk assessment.

The aim of the present study was to unravel the effects of fucoidan from Acaudina molpadioidea (Am-CHS)
versus Isostichopus badionotus (Ib-CHS) on insulin resistance improvement and related inflammatory cytokines in obese
mice. Male C57BL/6 mice were randomly divided into normal control, model control, positive control, and experimental
groups A, B, C and D. The mice in normal control group were fed standard diet, and those in other groups were fed
high-fat, high-fructose diet. Rosiglitazone (RSG, 1 mg/(kg·d)), low-dose Ib-FUC (20 mg/(kg·d)), high-dose Ib-FUC
(80 mg/(kg·d)), low-dose Am-FUC (20 mg/(kg·d)) and high-dose Am-FUC (80 mg/(kg·d)) were added into the diets of
positive control group, and experimental groups A, B, C and D, respectively. All animals were fed with diets and allowed to
drink water freely for 90 days. After the experiments, white fat weight, fasting serum glucose, serum insulin, serum tumor
necrosis factor-α (TNF-α), interleukin-6 (IL-6), leptin, and adiponectin levels were determined. Results showed that Am-CHS and
Ib-FUC could significantly decrease fat deposition (P ＜ 0.01), blood glucose (P ＜ 0.01) and insulin (P ＜ 0.01) levels, ameliorate
insulin resistance, increase serum adiponectin concentration, lower serum TNF-α (P ＜ 0.01), IL-6 (P ＜ 0.01) and leptin (P ＜ 0.01)
levels, and enhance adiponectin levels (P ＜ 0.01). The effects of Am-FUC were more significant than those of Ib-FUC (P ＜ 0.01).
Both these compounds significantly decreased blood glucose level and ameliorated insulin resistance in insulin-resistant mice, and
the mechanisms might involve the regulation of adipocytokines parasecretion caused by adiposity.

In order to understand the nutritive quality of Asterias amurensis, the main nutrient components, including 18
common amino acids, proteins, fat as well as vitamins and mineral ions in the gonad and body wall of Asterias amurensis
were analyzed. The results showed that the content of crude protein was 43.14%. Eighteen common amino acids were found
in the gonad of Asterias amurensis and the content of essential amino acids (EAA) was 127.73 mg/g (dry weight) and the
ratio of total essential amino acids to total amino acids was 37.32%. According to nutrition evaluation in amino acid score
(AAS), the AAS of the gonad of Asterias amurensis was 103.79, indicating its high nutritional value. The content of crude
fat was 39.22% with the ratio of PUFA to total fatty acids as 48.92%. The gonad of Asterias amurensis was rich in EPA and
DHA and also contained a wide range of vitamins and mineral ions in abundant amounts with low contents of heavy metals,
indicating its high edible and medicinal value. The body wall of Asterias amurensis had relatively high content of crude
protein with all 18 common amino acids and was high in both the characteristic amino acids for collagen-hydroxyproline and
taurine. The crude fat content in the body wall of Asterias amurensis was low, while a high proportion of PUFA and 16.67%
of EPA was found in it. The ash content was high with affluent calcium, magnesium, zinc, iron, copper and manganese. The
body wall of Asterias amurensis was suggested to be used for extracting collagen or developing aquatic animal feed.

Objective: To evaluate the anti-fatigue and anti-hypoxia effects of Herba Patriniae polysaccharide (HPP).
Methods: HPP was extracted by using the method of water extraction and subsequent alcohol precipitation, and its
main components were determined. A weight loaded swimming model and a hypoxia model in mice were established.
Meanwhile, the mice were given different dose of HPP by oral gavage, and their hypoxia resistance time and swimming
time until exhaustion were determined, and then blood lactic acid (BLA) and blood urea nitrogen (BUN) contents, creatine
kinase (CK) activity and the contents of hepatic glycogen and muscle glycogen were measured. Results: HPP was a
protein-bound polysaccharide composed of D-Man, L-Rha, D-GalUA, D-Glc, D-Gal and L-Ara with a molar ratio of
0.53:0.35:3.18:1:2.72:1.27. HPP could prolong the swimming time until exhaustion of mice and significantly increase
the hepatic glycogen level but decrease the levels of BLA and CK. Conclusion: HPP has an anti-fatigue effect but no antihypoxia
effect in mice.

Feeding experiments were carried out on mice to research the effect of yoghurt with added inulin on spleen and
thymus indices, body weight and the serum levels of immunoglobulin (Ig) G, IgA and IgM. Inulin could stimulate the growth
of lactobacilli in yogurt. Compared with ordinary yogurt, inulin-fortified yogurt could improve the immune function of mice.
Correlation analysis showed that IgG and IgA were associated with the significant number of lactic acid bacteria in yogurt.
Thus, yogurt with added inulin had an enhanced effect on immune function by facilitating the growth of lactic acid bacteria.
Yogurt with 50 g/L inulin was the most effective in enhancing the immune function of mice.

Objective: To investigate the effect of selenium-enriched green tea on the activity and expression of sarco(endo)
plasmic reticulum Ca2+-ATPase (SERCA) on model rats with experimental non-alcoholic fatty liver disease (NAFLD) and
explore the possible mechanisms for the prevention and treatment of NAFLD. Methods: Totally 32 Wistar rats were divided
into 4 groups randomly and fed with standard diet and water (NC), high-fat diet and water (HC), high-fat diet and tea (TC),
high-fat diet and selenium-enriched tea (SeC), respectively. After 9 weeks, the rats were killed to investigate the changes in
Na+-K+-ATPase and Ca2+-ATPase activities. Meanwhile, hepatic tumor necrosis factor-α (TNF-α) and Ca2+ levels and the
protein expression of SERCA in hepatocytes was evaluated by immunohistochemistry (IHC) and Western blotting. Results:
The protein expression of SERCA and the activities of Na+-K+-ATPase and Ca2+-ATPase were significantly decreased and
the Ca2+ level was remarkably increased in HC group. The activity and expression of Na+-K+-ATPase and Ca2+-ATPase in
liver were markedly upregulated in intervention group. On the contrary, the level of Ca2+ in SeC group was greatly reduced
when compared with ordinary tea. Conclusion: Selenium-enriched green tea can improve hepatic energy metabolism
disorder, protect liver function, and prevent liver damage in NAFLD rats.

An optimized formulation of milk powder containing the pepsin hydrolysate of milk casein rich in bioactive
peptides with sleep-improving and anti-fatigue functions was developed. Human feeding trails of the functional milk formula
and whole milk powder (as a control) were carried out on healthy volunteer subjects. Changes in the serum concentrations
of 38 cytokines before and after consumption were examined. The results showed that whole milk significantly stimulated
the expression levels of TNF-α, whereas the functional milk formula significantly reduced the expression levels of TNF-α,
VEGF, G-CSF, IL-17, IL-1ra and IFN-γ. To quantitatively evaluate these effects, the international authoritative database
was retrieved to query the cytokine-secreting cells and target cells to build intercellular wireless communication networks
in response to the consumption of the functional milk formula and whole milk powder. Through the directed weighted
networks, we could not only visually compare the changing levels and patterns of intercellular wireless communication
before and after the consumption of the tested materials, but also could quantitatively evaluate these changes by the outstrength(
Sout), the into-strength (Sin) and the total strength (Stotal) of the nodes, and overall network strength (Snetwork). The
network from the consumption of whole milk powder had 15 nodes and 108 edges, with an Snetwork of 34.2, showing that whole
milk plays a significant role in promoting the intercellular wireless communication network. The network from the functional milk
formula had 23 nodes and 304 edges, with an Snetwork of －885.7, showing that the functional milk formula plays a major role in
down-regulating the activity of intercellular communication network, the immune system, and the physiological and metabolic
levels, and this inhibitory effect was significantly stronger than the promoting effect of whole milk. The mathematical network
models can be used as a new method for the quantitative evaluation in vivo of functional foods.

In this study, we prepared seabuckthorn Vp powder from seabuckthorn juice through high-temperature
sterilization and subsequent spray drying. The contents of amino acids and vitamins in the Vp powder were detected. In
order to investigate its immunoenhancing effect in mice, immunity-deficiency mouse models were induced by intraperitoneal
injection of cyclophosphamide. The thymus and spleen indices, routine blood parameters, macrophage phagocytosis,
serum hemolysin level and spleen cell proliferation ability were measured. Results showed that seabuckthorn Vp powder
contained a variety of essential amino acids, and vitamin C content was as high as (18 266.4 ± 201.1) mg/kg. Compared
with the model group, the Vp powder (1.0 and 2.0 g/kg) could significantly enhance thymus and spleen indexes in mice (P ＜ 0.01),
increase the amount of white blood cells, reduce the proportion of lymphocytes (P ＜ 0.05), enhance the phagocytic
index of mononuclear macrophages (P ＜ 0.01) and serum hemolysin level (P ＜ 0.01), and improve spleen lymphocyte
transformation. In conclusion, seabuckthorn Vp powder can obviously enhance the immune function of mice.

Tissue distribution and pharmacokinetics of diethylstilbestrol and its metabolite dienestrol in plasma, muscle and liver
of Misgurnus anguillicaudatus under laboratory conditions using single oral administration were studied by ultra-performance
liquid chromatogram tandem mass spectrometry in this work. After a single oral administration with diethylstilbestrol at 0.1,
1.0 and 10.0 mg/kg, diethylstilbestrol concentrations in plasma, muscle and liver versus time were well described by a twodepartment
open model with first-order absorption. For example, after single oral administration at 1.0 mg/kg, the concentration
of diethylstilbestrol in liver was highest, followed successively by that in muscle and plasma. The average elimination speed was
22.46, 3.32 and 5.05 μg/(kg·h) in plasma, muscle and liver, respectively. Diethylstilbestrol was not detected at 6, 72 and 120 h after
oral administration. The changes in dienestrol concentrations were similar those with diethylstilbestrol. Dienestrol concentration
in plasma, muscle and liver reached a peak at 1, 4 and 4 h, respectively, after oral administration, and was not detected at 6, 72
and 96 h after administration, which was shorter than that of diethylstilbestrol. DAS 2.0 pharmacokinetic parameter calculation
program was used to process the data and calculate the relevant pharmacokinetic parameters. The results indicated that the area
under concentration-time curve (AUC) differed greatly in plasma, muscle and liver and these tissues had different accumulation
capabilities. Diethylstilbestrol was eliminated fast. Distribution was dispersed and elimination was fast. Under the experimental
conditions, the recommended withdrawal periods were 3, 5 and 5 d respectively. When the water temperature was higher than the
experimental conditions, the withdrawal period could be shortened and extended at lower water temperature. The concentrations
versus time curves of diethylstilbestrol in Misgurnus anguillicaudatus provided useful information for studying decontamination of
Misgurnus anguillicaudatus that had diethylstilbestrol contamination.

Objective: To investigate the anti-nociceptive effect of total flavonoids from Gnaphalium affine D. Don and the
involved mechanism. Methods: Employing the mouse model of pain induced by heat and intraperitoneal injection of acetic
acid, the analgesic activity of oral administration of the total flavonoids was assessed. Moreover, the production of cytokines
in mouse plasma, including tumor necrosis factor-α (TNF-α), interleukin-6 (IL-6) and nitric oxide (NO) was determined.
The gene expression levels of TNF-α, IL-6 and inducible nitric oxide synthase (iNOS) in peritoneal macrophages were also
examined. Results: The total flavonoids significantly increased the withdrawal latency in hot plate tests and inhibited the
writhing response in mice. In addition, the total flavonoids blocked the production of TNF-α, IL-6, and NO in plasma and
reduced the expression levels of TNF-α, IL-6, and iNOS in the peritoneal macrophages. Conclusions: The total flavonoids
from Gnaphalium affine D. Don exert analgesic effects in mice, which is associated with the inhibition of the production of
cytokines in plasma and macrophage-mediated inflammation.

Objective: To evaluate the safety and prebiotic function of konjac oligosaccharides (KOS). Methods: Mouse acute
toxicity test, mouse bone marrow cell micronucleus test and mouse sperm aberration test were used to evaluate the safety of
KOS. The prebiotic function was evaluated by in vitro fermentation of mouse cecum contents. Results: Acute toxicity test
showed that the LD50 of KOS was greater than 21 500 mg/kg body weight for both male and female mice, indicating that
KOS is non-toxic. The results of genotoxicity tests, including mouse bone marrow cell micronucleus test and mouse sperm
aberration test, were all negative. Fermentation in vitro showed that KOS could promote proliferation of beneficial bacteria,
such as Bifidobacterium spp. and Lactobacillus/Enterococcus spp., but caused no significant effects on Escherichia coli. In
addition, KOS significantly promoted the accumulation of acetic acid, propionic acid, butyric acid and valeric acid generated
by gut microbes, and increased the total amount of short-chain fatty acid (SCFAs). Conclusion: KOS is highly safe and
possesses an excellent prebiotic function.

The effect of polysaccharides extracted from blueberry (BPs) on exhaustive swimming time and related
physiological indexes in aged mice induced by D-galactose was investigated. Mice were randomly divided into normal
control group, aged model group, low-dose BP group, middle-dose BP group, and high-dose BP group. The aged model
was induced by D-galactose at a dose of 100 mg/(kg·d) for 60 consecutive days. After the administration of BPs for 20
consecutive days, the exhaustive swimming time and fatigue indexes were determined. The results showed that BPs could
extend the exhaustive swimming time, decrease the contents of BUN, BLA and MDA, and obviously increase the reservation
of HG, MG, SOD and LDH. To conclude, BPs have a good anti-fatigue effect. This study may provide theoretical evidence
for the development of anti-fatigue drugs from BPs.

Organotin compounds are a class of the most toxic chemicals introduced into marine environments by human
activities. They are the cause of imposex in some marine organisms even at extremely low concentrations, and also a
potential threat to human health through the food chain. This paper summarizes the recent progress and achievements in the
research of the bioaccumulation of organotin compounds and the degradation of organotin compounds in marine products
with the aim to provide the scientific basis for risk assessment of organotin compounds in marine environments and food
safety evaluation of seafood. These results are of great significance for the control of marine pollution, and the protection of
fisheries resources and human health.

Plant polyphenols possess a variety of biological activities. In recent years, they have become one of the hottest
research fields in food science. This paper summarizes the biological activities such as lipid-lowering and preventing
cardiovascular and cerebrovascular diseases of several common fruit and vegetable polyphenols including pomegranate
polyphenols, tea polyphenols, grape polyphenols, apple polyphenols, and hawthorn polyphenols as well as the underlying
mechanisms. Moreover, the major active components of these polyphenols are outlined here as well as their differences and
similarities in lipid-lowering effects and mechanisms.

Oxidative stress induced by ROS (reactive oxygen species) as a key factor in bio-control system has gained
tremendous attention. ROS, on the one hand, it is necessary for sustaining life activity; on the other hand, it is harmful to
cellular protein and DNA so that it should be scavenged. How to utilize ROS effectively during the process of bio-control to
enhance controlling efficiency is highly desired. This paper summarizes the mechanisms of ROS generation and scavenging,
expounds the interactions of oxidative stress with ROS, antagonist and host vegetables and fruits, and discusses the positive
and negative impact of ROS on postharvest disease resistance in vegetables and fruits as well as the influence of relevant
actions on the bio-control efficiency.

Flow injection analysis is applied to determine the nitrite content in foodstuffs with some advantages such assimple, fast and environment-friendly. The recent application of flow injection analysis in the determination of nitrite infoodstuffs is reviewed in this paper. The principles, measuring parameters and application scopes of flow injection analysiscombined with other analytic methods are summarized and compared. Future trends in the application of flow injectionanalysis to determine nitrite in foodstuffs is also discussed.

Food allergy is currently an important problem in food safety, and the detection of food allergens is of great
significance for protecting allergic consumers. The detection of trace allergenic proteins in a complex food matrix mainly
relies on a reliable analysis method. Liquid chromatography-mass spectrometry (LC-MS) with the advantages of high
throughput, high resolution and high automation is widely used to explore food allergen proteins. This article reviews the
application of LC-MS for detecting allergens in a single or complicated food matrix, and suggests ways to improve the
accuracy of LC-MS. However, further studies are necessary for the detection of allergens in food matrices by LC-MS.

Food packaging materials are important for food safety. Although food packaging materials can protect foods
from deteriorating, the migration of chemicals in the packagings can lead to negative impact on the quality and safety of the
foods. Thus, it is necessary to study the migration of chemicals in food packaging materials. The current paper describes the
progress made during 2009–2013 in the detection, migration patterns and mass transfer modeling of harmful compounds
from food packaging materials. Moreover, in this review we summarize the analyte compounds which have been mostly
detected in recent years and the detection methods used and make a comparison of the migration patterns and mass transfer
models of harmful compounds from plastic and paper packaging materials. At last, future development directions of food
packaging materials are discussed.

This paper briefly introduces the status of oat resources in China, with an emphasis on the extraction, application,
structure and properties of oat starch. The microstructure, chemical composition and molecular structure, pasting properties,
starch paste clarity, aging properties and rheological properties of oat starch are reviewed. Moreover, future research
directions are discussed.

As important substances present in tea, purine alkaloids are often employed in medicine and health care as well
as drinks. The kinds and contents of purine alkaloids are potentially changed during microbial fermentation of tea. After
reviewing recent literature regarding the association of microorganisms with the metabolism of purine alkaloids in fermented
tea, this article finds that different strains, when used individually to ferment tea, have different effects on the kinds and
contents of purine alkaloids. Cephalosporium acremonium can substantially enhance caffeine contents in tea, Aspergillus
fumigatu, Lactobacillus, and acetic acid Lactobacillus have little impact on the contents purine alkaloids, and yeast and
Aspergillus sydowii NRRL 250 can reduce caffeine contents. However, the effect of Aspergillus niger on purine alkaloid
metabolism remains controversial. In addition, a trade-off relationship between caffeine and theophylline exists during tea
fermentation.

Nowadays, many countries have formulated regulatory laws for urging enterprises to identify the specific content
of genetically modified foods (GMFs) in various ways, proposing higher requirement for the detection techniques of GMFs.
This review describes the GMF labeling systems of various countries all over the world as well as their significance and
presents the latest progress in techniques for the analysis and detection of GMFs, including some emerging techniques
such as next-generation sequencing, isothermal amplification and omics techniques. At last, the future prospects of these
techniques are also discussed.

Due to numerous health benefits and high economic value of wines, China’s import volume of wine products has
sharply gone up recently. However, a considerable proportion of imported wine products are adulterated. Consequently it is
highly urgent to develop analytic methods for accurately tracing the possible geographical origins of wines. In this article, we
first highlight recent applications of multi-element analysis and stable isotope technology to determine the geographic origin
of wines. Meanwhile, we also summarize recent advances in geographical origin traceability of wines and point out several
key areas for future research. We hope that this paper can help promote the establishment and perfection of wine safety
traceability system in our country, ensure the steady and healthy development of the wine market in China, and protect the
lawful rights and interests of consumers.

The enantiomers of chiral drugs exhibit stereoselective differences in their metabolic transformation and toxicity
in living organisms. Therefore, there is a need for deeper research and analysis of chiral pesticides and veterinary drugs
in the form of enantiomers. Immunoassay has attracted increasing attention in the field of chiral pesticides and veterinary
drugs because of its fast operation, high specificity and excellent sensitivity. The recent applications of immunoassay in
the detection of chiral pesticides and veterinary drugs are summarized. Meanwhile, this paper presents a review of recent
advances in the application of antibody stereoselectivity, molecular simulation and quantitative structure-activity relationship
in the immune recognition mechanism. Moreover, future trends in the research and application of immunoassay in this field
are discussed.

microRNAs (miRNAs) are a family of important small non-coding RNA molecules, which participate in posttranscriptional
control of gene expression. A number of nutrient elements can play biological roles by affecting and
regulating the expression and activities of miRNAs. In this review, we briefly summarize the sources and functions of
miRNAs. Also, we analyze the biological significances of food-derived miRNAs, and the influences of nutrient elements
on endogenous miRNAs expression. Additionally, the possible applications of miRNAs expression affected by nutrient
elements are also discussed. We hope that this paper can provide references for further study and applications of miRNAs in
the field of nutritional science.

Mycotoxin-producing fungi are ubiquitous in moldy cereals and animal feeds and pose a serious threat to human
and animal health. Mycotoxins can be partly detoxified through incomplete degradation by plants or microbes into masked
mycotoxins which, however, still exist in plants or the environment. This paper is focused on the following aspects of
mycotoxins: distribution and hazards, incomplete degradation during the growth and postharvest storage of plants, and the
formation of masked mycotoxins by microbial conversion or degradation as well as their further degradation. Hopefully this
paper can provide guidelines for future studies on complete degradation of mycotoxins.

Plant polyphenols, a class of natural secondary metabolites widely presented in plants, have anti-cancer, antioxidant,
anti-bacterial, anti-virus and other bioactivities. In recent years, the development of anti-obesity functional foods or
drugs has become a hot topic due to the increasing obesity rate all over the world. Currently, many researchers have reported
that plant polyphenols show significant anti-obesity effects, and the mechanisms have been revealed gradually. This paper
reviews the recent progress in understanding the anti-obesity effects of plant polyphenols through modulating metabolic
enzyme activities, stimulating thermogenesis and regulating the signaling pathways and intestinal microbial flora in the body.

China is facing the problem of increasing aging population as well as increasing aging-related diseases. The prevention
of geriatric diseases has become an important public health issue. In recent years, with in-depth research on phytochemicals,
procyanidins from grape seeds have been discovered to have excellent antioxidant, free radical scavenging and immune-promoting
activities and a wide range of nutritional and health benefits which are manifested by regulating blood lipids and blood sugar,
improving microcirculation and protecting against tumors and aging. Therefore, we summarize an extensive review of recent
advances in this field so as to provide the theoretical basis to promote healthcare of aging population.

With the increasing attention paid by the country and its people to food safety, various principles and techniques
for food safety detection have continued to be developed to meet the requirements of different occasions usually by
combination with special materials or new techniques. Carbon nanotube technology (CNT) has seen wide applications in
multidisciplinary fields with excellent performance and promising prospects. Its applications in food safety detection are
summarized in two aspects: integration with traditional detection technologies for food safety and development of biosensors
based on carbon nanotubes. Accordingly, automatic and micro-dimensional food safety detection techniques have been
developed with the advantages of high sensitivity, stability, low costs, long lifespan, high efficiency, rapidity, etc.

There are plentiful resources of vegetable oils containing polyunsaturated fatty acids (PUFAs) in China. In
addition to linoleic acid and linolenic acid, vegetable oils rich in PUFAs also contain vitamin E, phytosterols, minerals,
squalene and other bioactive components. Schisandra chinensis oil, kiwifruit seed oil, grape seed oil, sacha inchi oil and
evening primrose oil contain up to over 80% PUFAs. Numerous investigations have demonstrated that vegetable oils rich in
PUFAs have auxiliary lipid-lowering, antioxidant, anti-aging, anti-inflammatory, sun protection, moisturizing, and weightreducing
functions, and therefore can be widely used in nutritional and healthy edible oils, dietary supplements, cosmetics
and other fields with broad prospects for exploitation and utilization.