The structure and physico-chemical properties including amylose content, retrogradation, transparency and texture
properties of corn starch separated by a combination of L-cysteine and fermented acid liquid (LFS) with flocculating activity
were studied. Also, we compared the effects of different separation methods on starch properties by determining the structure
and physico-chemical properties of corn starch separated by SO2 and fermented acid liquid (SFS) and commercial corn starch
(CS). The results showed that LFS could form many intermolecular hydroxyls and the C—O stretching vibration of SFS
was partially destroyed. Amylose content of LFS was lower than that of SFS and CS. The sedimentation volume of CS was
higher than that of LFS. The freeze-thaw stability and transparency of LFS was greatest. LFS had a good gumminess and
cohesiveness. These results provide a theoretical basis for the application of LFS.

This study was conducted to investigate the phenolic components and in vitro antioxidant activity of Morchella
conica Pers.. Both free and bound phenols were extracted from M. conica Pers. from three different habitats. Then,
the DPPH radical scavenging capacity, reducing power, ABTS＋· scavenging capacity and oxygen radical absorbance
capacity (ORAC) of the extracts were determined, and the phenolic components were identified by HPLC. The results
revealed that the average total polyphenol content of three M. conica Pers. was approximately 5.958 mg GAE/g, the
content of free phenols was approximately 25 times higher than bound phenols. The highest contents ((6.157 ± 0.192) and
(0.250 ± 0.018) mg GAE/g, respectively) of both free and bound phenols were detected in M. conica Pers. from Yunnan
compared to M. conica Pers. from Tibet with the lowest contents of (4.928 ± 0.045) and (0.188 ± 0.026) mg GAE/g,
respectively. Phenolic acids and flavonoids were the major components of polyphenols, and their compositions were
consistent among three growing areas although the contents were significantly different. Polyphenols in three different
M. conica Pers., had a certain degree of antioxidant capacity, especially DPPH radical scavenging capacity. The DPPH
radical scavenging capacity and reducing power of polyphenols in M. conica Pers. from Tibet were the strongest, while
M. conica Pers. from Xinjiang possessed the highest ABTS＋· scavenging capacity and ORAC value.

The changes in structure and functional properties of rice bran protein caused by dry heat treatment were studied
in this research. Results showed that dry heat treatment at 90 ℃ caused obvious denaturation of rice bran protein, which
was manifested by a considerable decrease in β-sheet content and consequently an increase in random coil and β-turn
contents. The α-helix content increased gradually with an increase in heating temperature, while random coil structure and
β-sheet structure did not exhibit an obvious linear trend. The dry heat treatment resulted in the formation of more disordered
structures and promoted the hydration of rice bran protein, in turn improving its solubility. However, rice bran protein
became less soluble after undergoing dry heat treatment at 100 ℃. The overall flexibility of rice bran protein was enhanced
due to the formation of more disordered structures, and the emulsifying activity tended to decrease and then increase with
increasing temperature. Maximum emulsifying activity index (EAI) of 45.56 m2/g was obtained by dry heat treatment at
100 ℃, accompanied with an increase in emulsion stability. The foaming capacity of rice bran protein displayed an upward
and then downward trend with increasing temperature. Heat treatment at 80 ℃ gave maximum foam overrun of 87.36%, and
the foam stability was decreased by increasing temperature.

Objective: The contents of total polysaccharides, total phenols, total flavonoids and different configurations
of vitamin E and antioxidant activity were considered as indicators to select a suitable drying method for Euryale
Semen. Methods: Ultraviolet (UV) spectroscopy was applied to determine antioxidant activity and the contents of total
polysaccharides, total phenols and total flavonoids and different configuration of vitamin E were quantified by high
performance liquid chromatography (HPLC). The effects of six different drying methods including shade drying, sun
drying, cabinet drying, vacuum-freeze drying, infrared drying and microwave drying on the quality of Euryale Semen
were evaluated. Results: Microwave drying could largely retain total polysaccharides, total phenols and total flavonoids in
samples. But the highest contents of different configuration of vitamin E were accumulated and the ability to scavenge DPPH
free radicals and ABTS+· was the strongest in vacuum freeze-dried samples. Meanwhile, a significant correlation existed
between vitamin E and antioxidant activity. Conclusion: Vacuum freeze drying can be regarded as a suitable method for
processing Euryale Semen because it not only can largely accumulate the content of vitamin E to result in the best antioxidant
activity, but also can reduce the loss of total polysaccharides, total phenols and total flavonoids to the largest extent.

Effect of xylanase on farinograph and tensile properties of flour, and rheological properties and thermal
mechanical properties of dough was studied. The results showed that flour water absorption rate, and dough development
time and stability time were reduced with increasing content of xylanase. Addition of xylanase significantly improved dough
extensibility, but significantly decreased tensile resistance. Under varying frequency conditions, xylanase decreased elastic
modulus of dough, and increased loss tangent tanδ. As temperature increased, the elastic modulus of dough decreased firstly
and then significantly increased, while tanδ decreased. The thermomechanical analysis showed that xylanase could decrease
the strength and resistance of gluten.

The characteristics of infrared radiation drying for papaya at different drying temperatures (60, 70, 80 and 90 ℃)
and powers (675, 1 125, 1 575 and 2 025 W) were discussed in this paper. The results showed that drying temperature had
a significant effect on the drying rate of papaya. The influence of infrared power on the drying rate of papaya was less.
The drying time was reduced with an increase in either drying temperature or infrared power. Infrared drying of papaya
slices mainly occurred in the falling rate drying period. According to the statistical results, the middle- and short-wave
infrared radiation drying behavior of papaya slices were properly described by Henderson and Pabis model among three
mathematical models that were used to fit the experimental data. Better agreement between the predicted and experimental
values was obtained using the selected model. The effective diffusion coefficient increased with increasing air temperature
or infrared power. The effective moisture diffusion coefficient (Deff) ranged from 11.14 × 10-10–29.11 × 10-10 m2/s at different
drying temperatures and from 14.29 × 10-10 -17.22 × 10-10 m2/s at different infrared powers. The calculated activation energy
of middle- and short-wave infrared radiation drying for papaya was 32.13 kJ/mol based on the Arrhenius equation.

Our present work evaluated the rheological properties of taro pulp at different concentrations and temperatures.
Static rheological tests showed that taro pulp was a pseudoplastic non-Newtonian fluid and could be fitted by Herschel-Bulkley
model within the corresponding ranges of temperature (0?80 ℃) and concentration (10%–30%). An increase in taro pulp
concentration enhanced its non-Newtonian characteristics, increased its viscosity coefficient and shear stress and decreased its
rheological index, while higher temperature could result in higher rheological index, lower non-Newtonian fluidity and smaller
viscosity coefficient. The Arrhenius equation could accurately describe the relationship between temperature and viscosity
coefficient of taro pulp. Dynamic rheological tests showed that taro pulp had weak gel-like properties.

The interactions of soy protein isolate with high methoxyl pectin (HMP) at various concentrations were studied
over a pH range of 7.0–3.0 to understand the stabilization mechanism of acidic soymilk system. The particle diameter,
ζ-potential and microstructure of the system during the acidification of soy protein in the presence of HMP demonstrated
that the electrostatical adsorption of HMP could take place below pH 6.0 and prevent the formation of aggregates. The acidic soy
protein system had flocculation and instability at 0.2 g/100 mL or less pectin concentration. It was stable within a certain pH range
at 0.4 g/100 mL or more pectin concentration. More pectin could result in better stability. The stability of the colloid particles at
acidic condition depended on both the electrostatical interaction of the protein with pectin and HMP concentration.

The influence of different concentrations of Na2SeO3 on seed germination of common vegetable seeds and
selenium distribution in different plant organs were analyzed. Seed germination experiments and pot experiments were
conducted. The total selenium content was determined by hydride generation-atomic fluorescence spectrometry (HG-AFS),
and organic selenium was analyzed by the dialysis method. The results showed that the germination potential, germination
rates, simple vigor indices, and germination indices of bok choy, cowpea and mung bean increased initially, followed by
a decrease with an increase in Na2SeO3 concentration, but noticeable differences were observed among individuals. Mung
beans treated with 2.5 mg/L Na2SeO3 could achieve the best viability, which decreased at higher Na2SeO3 concentrations.
Total selenium contents in early-ripening Chinese cabbage, tomato, capsicum, eggplant and bok choy showed an obvious
upward trend with increasing concentration of Na2SeO3, and their abilities to enrich selenium were in the descending order
of bok choy > Chinese cabbage > eggplant > capsicum > tomato. Selenium was distributed significantly differently in
various plant organs of eggplant, capsicum and tomato, with organic selenium accounting for no less than 50% of the total
selenium amount. These results will provide a theoretical basis for screening optimum concentration of Na2SeO3 and suitable
vegetables for selenium enrichment.

In this study, the effect of skim glutinous millet bran powers with two different particle sizes (100–200 and
400 mesh) on dough rheological properties was explored, and the effect on the quality of steamed bread was evaluated by
adopting a combination of sensory evaluation and texture analysis to determine the optimum addition amount of millet bran
powder. The results showed that farinograph properties of dough were improved by adding either of the two millet bran
powders at a level of 6%; however, both millet bran powders deteriorated the extensibility, which was not significant when
100–200 mesh millet bran powder was added at a level ranging from 4% to 6% and 400 mesh millet bran powder at a level
between 6% and 8%. As more 100–200 mesh millet bran powder was added, the whiteness value of steamed bread dropped
steadily, and better hardness, flexibility, chewiness and resilience and higher sensory scores were observed when the addition
level was in the range of 4% to 6%. But 400 mesh millet bran powder had a relatively small effect on the whiteness value
of steamed bread, and better texture properties were achieved when added at a level smaller than 6% while giving a sensory
score higher than that obtained by adding 100–200 mesh millet bran powder. These results lead us to conclude that the aging
of steamed bread can be delayed by proper addition of millet bran powder with recommended levels of 4%–6% and 6%–8%
for 100–200 and 400 mesh millet bran powder, respectively.

Grass carp (Ctenopharyngodon idellus) proteins were hydrolyzed sequentially by pepsin and pancreatin in an in
vitro digestion model system after microwave pretreatment. The degree of hydrolysis, amino acid composition, molecular
weight distribution and antioxidant activity were studied. The results demonstrated that the degree of hydrolysis was
significantly decreased at 800 W microwave power with an increase in microwave treatment time. Accordingly, we observed
an increase in the contents of hydrophobic amino acids and short chain peptides with molecular weight lower than 500 D.
Enzymatic breakdown in the simulated gastrointestinal environment caused a 3.35-fold increase in DPPH radical scavenging
activity and a 7.23-fold increase in reducing power but a 44.77% reduction in 2,2’-azino-bis (3-ethylbenzothiazoline-6-
sulfonic acid) diammonium salt (ABTS+·) scavenging activity compared to the blank samples. In conclusion, high microwave
power can decrease the digestibility of the proteins and affectthe antioxidant activity of the digested products.

Angiotensin Ⅰ-converting enzyme (ACE) inhibitory peptides from WPC (whey protein concentrate)-80
were prepared by the immobilized proteinase produced by Lactobacillus helveticus. The effects of enzymatic hydrolysis
conditions including temperature, pH, substrate to enzyme ([S]/[E]) ratio and hydrolysis time on degree of hydrolysis
and ACE inhibitory activity were investigated using single factor method and response surface methodology. The optimum
temperature, pH, [S]/[E] ratio and hydrolysis time were found to be 37 ℃, 7.5, 15% and 8 h, respectively. Under these conditions,
the degree of hydrolysis was (6.05 ± 0.36)%, and the ACE inhibitory activity of the hydrolysate was (59.54 ± 0.61)%.

This work studied the effects of fructooligosaccharide (QHT-90 FOS) and galactooligosaccharide (QHT-60
GOS) with various concentrations on the viable count of Lactobacillus helveticus MB2-1, titratable acidity and viscosity
of fermented milk during fermentation and storage. The results showed that QHT-90 FOS had a better ability to increase
the proliferation of Lactobacillus in fermented milk than QHT-60 GOS. When the concentration of QHT-90 FOS was
1.5 g/100 mL in 12-hour fermented milk, the viable count of L. helveticus MB2-1 reached 4.44 × 109 CFU/g.
Oligosaccharides with different structures had similar effects on titratable acidity and viscosity of different samples.
QHT-90 FOS had the ability to protect L. helveticus MB2-1. Under the storage condition of 4 ℃, the viable count of
L. helveticus MB2-1 decreased by only 11.90%. After 14 days of storage, the titratable acidity remained unchanged, and the
viscosity stayed at a high level of 9 000 mPa·s.

In this paper, promoter fragments of four genes, lactate dehydrogenase A (ldhA), pyruvate decarboxylase A (pdcA),
glucoamylase A (amyA) and phosphoglycerate kinase 1 (pgk1), from genome DNA of Rhizopus oryzae strain AS 3.819,
were amplified and screened in Escherichia coli strain JM109 by using promoter probe vector pUKMR containing β-lactamase
gene (bla) as its reporter gene. The results suggested that the four promoter fragments all possessed the ability to drive the
expression of the β-lactamase gene. The promoters of ldhA and pgk1 genes possessed high promoting strength even though
no inducing substrate was present, while the strength of pdcA and amyA promoters could be enhanced when the suitable
carbon source was adopted. The strength of ldhA promoter was enhanced as the fragment length increased until it reached
500 bp. This research provides a quick and easy method to isolate and detect gene promoters form Rhizopus oryzae.

Objective: To investigate the antigenicity of type I collagen isolated from tilapia skin and evaluate its
biocompatibility. Methods: The purity of tilapia skin collagen was confirmed by SDS-PAGE, and the antigenicity was
evaluated by measuring the changes in serum IgG, IgA and IgM induced by tilapia skin type I collagen in ICR mouse model
using ELISA. Results: The tilapia skin type I collagen was pure. The antibody concentrations of tilapia skin collagenimmunized
mice were 160.50–164.25 μg/L, and the concentrations of IgG, IgA and IgM were 424.81–437.59 ng/mL,
46.86–49.53 μg/mL and 1.81–1.89 ng/mL, respectively. Conclusion: Tilapia skin type I collagen has weak antigenicity
responsitivty and proved to have superior biocompatibility for biomedical applications.

The objectives of this work were to explore the factors influencing gamma-aminobutyric acid (GABA)
accumulation by Lactobacillus plantarum NDC75017 and the relevant metabolic mechanism. Response surface
methodology (RSM) was adopted to optimize the fermentation conditions for GABA production. Then, GABA production
and the expression of glutamic acid decarboxylase (GAD) encoding gene gadB at different time points were measured by high
performance liquid chromatography (HPLC) and real-time reverse transcription PCR (real-time RT-PCR), respectively. The
optimal concentrations of L-mono sodium glutamate (L-MSG) and 5’-pridoxal phosphate (PLP), and initial fermentation pH
were 68.03 mmol/L, 20.92 μmol/L, and 4.65, respectively. Meanwhile, the yield of GABA was also significantly affected by the
interactions between L-MSG and PLP, and between PLP and pH (P < 0.05). In the fermentation process (0–48 h), the expression
of gadB increased at first and then decreased after 24 h, which was different from the variation trend of GABA production. These
results indicated that the concentrations of L-MSG and PLP, initial fermentation pH, and their interactions could significantly affect
GABA accumulation by L. plantarum NDC75017. Meanwhile, in addition to GAD and gadB, other related enzymes and genes
related to the GABA shunt might be also involved in the synthesis of GABA by L. plantarum NDC75017.

Response surface methodology (RSM) was used to develop an optimal pepsin hydrolysis procedure of duck
meat for the production of antioxidant peptides with high DPPH radical scavenging activity. The results showed that the
response surface model indicating the effect of substrate concentration, enzyme-to-substrate ratio and hydrolysis time on
DPPH radical scavenging activity of duck meat hydrolysates was well fitted (R2=0.995 7, R2 Adj=0.992 7). Among three
independent variables, enzyme-to-substrate ratio exerted the greatest effect on DPPH radical scavenging activity, while
substrate concentration had the least impact. Maximum DPPH radical scavenging activity (83.57 ± 0.20)% was observed for
the hydrolysate obtained after 3.54 h of hydrolysis at a substrate concentration of 10.89 g/100 mL and an enzyme to substrate
ratio of 0.013%, which was close to the predicted value (84.23%) obtained from RSM at a 95% confidence interval.

Seven biogenic amine-producing strains were isolated and purified from mackerel. The results showed that three of the
strains produced serotonin, four produced 2-phenylethylamine, four generated putrescine, one produced cadaverine, three produced
histamine, and one produced tyramine. Strain 1 that produced a higher amount of histamine than other strains was identified as lung
Pasteurella pneumotropica with a reliability of 99.9% by analysis of morphological and physio-chemical properties.

Objective: To understand the serotype distribution and drug resistance to β-lactam antibiotics in Salmonella
isolated from animal derived foods in China. Methods: The slide agglutination and broth microdilution methods were used to
detect the serotype and resistant phenotype in 710 Salmonella isolates. Results: A total of 15 serotypes were identified among
these Salmonella isolates. The most common serotypes were S. pullorum, S. derby, S. give and S. fyris. The 710 strains
showed different resistance levels to 10 β-lactams and the resistance rate ranged from 13.66% to 58.03%. Meanwhile, 66.19%
of the strains showed multidrug resistance, and the drug resistance profile was very complex. In addition, no significant
correlation between resistance rate and year was observed, but overall the resistant rates increased with the extension of time.
All Salmonella serotypes were tolerant to the antibiotics differently, especially S. pullorum, S. enteritidis, S. salamae and
S. moers 100% of which had antibiotic tolerance. Conclusion: The resistance to β-lactams was serious in Salmonella isolates
from different serotypes. β-Lactams must be prudently used in veterinary clinical medicine.

Electrophoretically pure polyphenol oxidase (PPO) from fresh coriander leaves was obtained through
homogenization, buffer solution extraction, ammonium sulfate precipitation, DEAE-Sepharose ion exchange chromatography
and Superdex-200 gel filtration chromatography. The specific activity of purified PPO was 5 622.95 U/mg with a recovery of
3.90% and a purification factor of 126.08. The molecular weights of this enzyme and its subunits were 111.10 and 55.60 kD,
respectively. It was relatively stable in the range of 25–45 ℃ and pH 6.0–7.0. Its optimum temperature and pH were 37 ℃
and 6.5, respectively. Furthermore, its Km was 4.04 × 10-2 mol/L under the optimum conditions. Its activity was inhibited by
methanol, ethanol, isopropanol, trichloromethan, citric acid and ascorbic acid as well as some metal ions such as Ca2+, Hg2+
and Ba2+, but was activated by Co2+ and Pb2+.

The microbial population, diversity and dynamics of traditional air-drying meat during different processing stages
were assessed. Seven culture media were used to separate different microorganisms from different air-drying meat samples.
Nine species were selected as dominant microorganisms including seven species of bacteria and two species of fungi.
16S rDNA or 18S rDNA analysis was employed for species identification. The results showed that following the microbial
growth inhibition during the salted process, the population of different microbial communities in meat samples increased
gradually during the first 10 days and reached a stable level at the later stages of air-drying processing. Lactic acid bacteria
based on Lactococcus lactis dominated the air-drying process, followed by Staphylococcus pasteuri, Debaryomyces hansenii
and Yarrowia lipolytica. Furthermore, Bacillus spp. and Rahnella aquatilis were the major spoilage bacteria, but their
amounts decreased significantly during the air-drying processing. This study can provide a useful guidance for starter culture
screening and safety control of traditional air-drying meat.

The composition of a sugarcane molasses-based medium used to culture Hanseniaspora uvarum CM2 was
optimized for enhanced biomass production. The molasses was pretreated by boiling or adding phosphoric acid, sulfuric
acid, potassium ferrocyanide and activated carbon, respectively. Comparing their impacts on the growth of the antagonistic
yeast CM2, sulfuric acid addition was considered the method of choice. Molasses concentration, the type and concentration
of nitrogen source, initial pH, phosphate, magnesium sulfate, and sodium chloride were studied for their influence on the
biomass production of CM2 by single factor design. Plackett-Burman design and response surface methodology were used
to optimize the medium components as pretreated molasses 78.9 g/L, yeast powder 2.2 g/L and initial pH 6.0. The optimal
medium could result in an 83.1% enhancement in the biomass production of CM2.

The phenylalanine ammonia lyase gene (PAL) was cloned from Olea europaea by homology cloning, RT-PCR,
FPNI-PCR (fusion primer and nested integrated PCR) and 3’-RACE, and named as OePAL. Sequencing showed that the
full-length DNA of OePAL was 2 970 bp (GenBank, KJ511867) with an intron (393–1 220 bp). Meanwhile, the full-length
cDNA of OePAL was 2 142 bp (GenBank, KJ511868). The open reading frame (ORF) of OePAL encoded 713 amino acid
residues, and sequence analysis suggested that OePAL had high homology with other botanic PALs. The full-length exon
of OePAL expression vector pPICZα A-OePAL was constructed and expressed in Pichia pastoris strain X33. SDS-PAGE
analysis showed that the molecular weight of recombinant enzyme was approximately 77.5 kD, and the specific activity
of purified enzyme was 196.3 U/mg. The enzymatic properties of recombinant 6×His-OePAL indicated that the optimum
reaction conditions were 40 ℃ and pH 8.8. Ions such as Cu2+ and Na+ could enhance the enzyme activity within the tested
range. The enzyme had a Km of 4.89 × 10-4 mol/L for L-phenylalanine at the optimum reaction conditions. Results indicated
that OePAL was amplified and sub-cloned into the vector of pPICZα A, and its function was validated successfully.

In order to improve the yield of glutamic acid, we deleted the ATP synthase gene and inserted Vitreoscilla
hemoglobin (VHb) gene into Corynebacterium crenatum genome by homologous recombination to acquire two recombinant
Corynebacterium crenatum, T6-13-△atp and T6-13-△atp-tac-VHb. The yield of glutamic acid and growth of recombinant
Corynebacterium crenatum were determined. The yield of glutamic acid produced by T6-13-△atp strain after 32 h of
fermentation was 27.76% higher than that obtained from the original strain, although the recombinant strain grew more
slowly and could not reach the concentration of the original strain at the stationary stage. Meanwhile, the yield of glutamic
acid produced by T6-13-△atp-tac-VHb strain was 36.91% higher than that of the original strain during 32 h fermentation, and its
growth rate and the glutamic acid concentration at the stable stage were the same as those observed for the original strain. These
results may lay the foundation for constructing high-yield and stable industrial glutamic acid-producing strains.

Blueberry pomace was fermented in solid medium by Lentinus edodes (Berk.) sing, Pleurotus ostreatus and
Flammulina velutipes to obtain new natural antioxidants, and the antioxidant activity of the resulting metabolites at
different fermentation times was analyzed. Results showed that fermentation time could affect the contents of total phenols,
flavonoids, proteins and anthocyanins in fermented products significantly (P < 0.05). The antioxidant activity of all three
fungal fermented products was significantly associated with the contents of total phenols, flavonoids and proteins (P < 0.05).
Higher antioxidant activity was obtained by fermentation with Lentinus edodes (Berk.) sing, and the scavenging rates of
DPPH free radical, hydroxyl and superoxide anion radicals by the fermented product were 71.77%, 65.23% and 54.77%,
respectively. The anti-lipid peroxidation activity was 89.63% after 10 days solid-state fermentation.

Objective: To explore the effect of enzymatic degradation of cholesterol on duck intestine quality. Methods:
Crude cholesterol oxidase was prepared in our laboratory and used to degrade cholesterol in duck intestine. Duck intestinal
cholesterol was measured by a spectrophotometric method. Duck intestine was subjected to textural profile analysis (TPA)
and color difference analysis. Results: After duck intestine was treated by cholesterol oxidase, its cholesterol content was
reduced by 25.81% to 26.31 mg/g; TVBN was 13.30 mg/100 g, pH was 6.87, hardness was 10 459.10 g, elasticity was
0.96, chewiness was 6 816.36 g, and the brightness of inner wall and outer wall of duck intestine were 60.52 and 62.23,
respectively. Conclusion: The cholesterol oxidase could effectively degrade duck intestinal cholesterol, thereby improving
the quality of duck intestine.

Factorial design and central composite design were applied to optimize the yield of γ-aminobutyric acid (GABA)
produced by cultured Lactococcus lactis cells from monosodium glutamate in a buffer solution. A full factorial design was used to
optimize the conversion conditions as 40 ℃, pH 3.5 and 24 h. Using single factor designs, sodium glutamate, corn steep powder
and glucose concentration were identified as major factors affecting GABA production. The interaction effect of the major factors
at three levels each was analyzed by central composite design. The results showed that the optimal medium for Lactococcus
lactis consisted of 9.5 g/L sodium glutamate, 5.74 g/L glucose, 12.50 g/L corn steep powder, 5.00 g/L yeast extract, 1.20 g/L
K2HPO4 and 0.60 g/L MgSO4. Under these conditions, the yield of GABA was 9.06 g/L, which was increased by 88.8%
when compared with that (4.80 g/L) before optimization.

Pulsed light irradiation treatment was applied on Saccharomyces cerevisiae (S. cerevisiae) under varying
conditions of voltage (1 000, 1 500, 2 000, 2 500, and 3 000 V) and pulse number (4, 8, 16, 32, and 48). A comparative
analysis between the variant and original strains was performed for differences in flocculation ability, diacetyl production,
physico-chemical properties of fermentation products and fermentation rate. Mutant strains 10# and 12# with good
fermentation characteristics were obtained by primary and secondary screening. Our results showed that pulsed light
irradiation did not negatively affect but maintained or even enhanced the fermentation performance of S. cerevisiae.

Lactic acid bacteria in kefir starter cultures were analyzed and identified to obtain strains with outstanding genetic
traits and excellent fermentation characteristics. A total of 67 lactic acid bacteria strains were obtained directly from kefir
starter cultures by isolation and streak plating. All of these stains could be divided into 6 different groups by conventional
microbiological analysis. Then 4 genotypes were classified by RFLP analysis of the 16S rDNA region, including L. lactis,
E. durans, E. italicus and S. thermophilus. E. durans was the dominant species accounting for 62.7% of all the isolates.

Four polysaccharides (DHP1, DHP2, DHP3 and DHP4) were isolated and purified from young seedlings of
Dendrobium huoshanense by hot water extraction and DEAE cellulose anion exchange chromatography. The objective of
this study was to investigate the protective effects of the four polysaccharides on carbon tetrachloride (CCl4)-induced acute
liver injury in mice. The results showed that oral administration of DHP1 significantly decreased the levels of serum alanine
aminotransferase (ALT) and aspartate aminotransferase (AST), reduced the content of hepatic malondialdehyde (MDA) and
restored the activities of superoxide dismutase (SOD) and catalase (CAT) in the CCl4-treated mice, suggesting that DHP1 is
a potential hepatoprotective compound in D. huoshanense.

Objective: To explore the effect of phlorizin on lifespan in female Drosophila melanogaster and its underlying
mechanism. Methods: Two-day-old flies were reared in media containing 0, 0.5, 2.0 and 5.0 mg/mL phlorizin until they
all died, and then the longest lifespan and mean lifespan were calculated. By paraquat and hydrogen peroxide acute
experiments, the effect of phlorizin on oxidative stress injury in Drosophila melanogaster was determined. The antioxidant
capacity of phlorizin was evaluated by the activities of superoxide dismutase (T-SOD and Cu/Zn-SOD), catalase (CAT)
and malondialdehyde (MDA) content in fruit flies. Real-time PCR was used to detect the expression of antioxidant genes.
Results: Dietary addition of phlorizin could prolong the lifespan of Drosophila melanogaster (especially at 2.0, 5.0 mg/mL,
P < 0.05). The Cu/Zn-SOD and CAT activities were significantly increased and MDA content was significantly decreased by
dietary supplementation of 5.0 mg/mL phlorizin (P < 0.01). Moreover, a significant increase in Cu/Zn-SOD and CAT mRNA
expression (P < 0.01) was found. Conclusion: The anti-aging and antioxidant activity of phlorizin is most likely related to
the regulation of antioxidant gene expression.

Carboxymethyl konjac glucomannan (CMK) made from konjac glucomannan (KGM) from Amorphophallus
bulbifer shows a good film-forming property. CMK-KGM blend membrane has a better strength of extension and
elongation at break and a similar clarity when compared to the film made from simplex KGM. However, there
has been no published report regarding the intestinal health effect of CMK. For better understanding CMK, we
investigated its physico-chemical properties and fermentation characteristics in vitro. The results showed similar
apparent properties between KGM and CMK. Both of them were odorless, soluble in water and insoluble in ethanol, ether
and other organic solvents, but CMK had significantly higher ash content and significantly lower viscosity. Moreover, results
of in vitro fermentation showed that CMK showed very slight effect on gas production or the content of short-chain fatty
acid (SCFA) but resulted in a significant reduction in NH3-N content. CMK neither promoted nor inhibited the growth of
Bifidobacterium or E. coli, but had a promoting effect on the growth of Lactobacillus. To conclude, while the potential role
of KGM in promoting intestinal health, CMK has no adverse effect on intestinal health.

A new model for evaluating food safety risks and optimizing the supervision of food safety based on the supply
chain is put forward by fault tree analysis (FTA). In the model, the food safety problems are the initial events, and the
natural toxin, biological hazard factors and chemical hazard factors are considered as the later events. The operation faults
and monitoring faults of every step of the supply chain are considered as the bottom events. Moreover, arithmetic models on
evaluating food safety risk and the importance of bottom events in the supply chain are achieved based on the methods of
probability risk and sensitivity analysis. The results of statistical data analysis on the food safety of livestock and poultry products
in Shenzhen market during 2011–2013 showed that, by using this model, the food safety risk status can be rapidly judged and the
critical control points can be discerned by taking full advantage of existing food monitoring data and information.

This study was conceived to investigate the isolation, purification and hypoglycemic effect of extracellular
polysaccharides from Pleurtus spodotecus Fr. in diabetic mice. A homogeneous extracellular polysaccharide named as
PSEPS2-A was extracted from the fermented broth of Pleurtus spodotecus Fr.. Then PSEPS2-A was treated with Sevag
method, H2O2 and purified with Sephadex gel filtration chromatography. GPC-MALLS and other methods were utilized to
examine the physical and chemical properties of PSEPS2-A. The absolute molecular weight of PSEPS2-A was 6.268 × 105 D
and the structure was rod-like in 0.9% NaCl solution. Diabetic mice induced by Alloxan were subjected to continuous
intragastric administration with different doses of PSEPS2-A. The changes in body weight, fasting blood glucose (FBG),
glucose tolerance, organ index, and liver glycogen in diabetic mice were determined before and after the treatment.
PSEPS2-A could significantly reduce the content of FBG (P < 0.05) and the area under curve of blood glucose (P < 0.05).
The symptom of negative growth of body weights was slowed down and the organ index was decreased in diabetic mice.
PSEPS2-A also could significantly promote liver glycogen synthesis and elevate the level of liver glycogen. PSEPS2-A
is a new extracellular polysaccharide from Pleurtus spodotecus Fr., which plays an important role in regulating glucose
metabolism, lowering blood sugar, and improving diabetic symptoms at a certain concentration.

The tolerance of broilers to dietary sodium dehydroacetate as an antimildew agent was studied in order to provide
valuable references establishing its maximum safe dose in food and feed and evaluating its safety. Totally 240 Arbor Acres
(AA) broilers were randomly divided into 4 groups with 6 replicates in each group, fed with basal diet (CON), and basal diet
supplemented with 200 mg/kg (TES1), 1 000 mg/kg (TES2) and 2 000 mg/kg (TES3) sodium Dehydroacetate, respectively.
The growth performance and serum biochemical indicators of broilers were measured. Results showed: 1) during the early
growth stage, average daily feed intake (ADFI), average daily gain (ADG), average body weight (ABW), and feed efficiency
(FE) of TES3 group were significantly or highly significantly lower than those of other groups (P < 0.05 or 0.01), and TES2
group presented significantly lower ADG and ABW than CON and TES1 groups (P < 0.05); during the later growth stage,
ADFI and ADG of TES3 group were significantly reduced when compared with other groups (P < 0.05); 2) the number of
white blood cells (WBCs) in TES2 and TES3 groups were significantly higher than in CON and TES1 groups (P < 0.05)
during the later growth stage; 3) compared with CON group, the level of serum albumin in TES2 group was significantly
decreased at the later growth stage, and TES2 group exhibited a significant reduction in serum aspartic aminotransferase
concentration and a significant increase in serum creatinine concentration (P < 0.05) in comparison to TES1 group. These
results suggest that 2 000 mg/kg sodium dehydroacetate may negatively influence the growth performance and metabolism
of broilers and cause renal dysfunction.

Objective: To investigate the effect of different processing methods on immunoregulation and cholesterollowering
activity of sweet potato glycoprotein SPG-1. Methods: The influence of heat, acid-alkali, ultraviolet and microwave
treatment on immunoregulatory activities, including macrophage phagocytic function, phagocytic function and serum
hemolysin content, and cholesterol-lowering activity of SPG-1. Results: Heat and acid-alkali treatments were obviously
affect the immunoregulation and cholesterol-lowering activity of SPG-1. The phagocytic index (k), acid α-naphthy acetate
esterase (ANAE) positive rate, serum 50% hemolytic value (HC50) and serum cholesterol reduction rate (ΔTC) of SPG-1
were significantly decreased (P < 0.05 or P < 0.01) by heat (higher than 100 ℃), acid (pH smaller than 3.5) and alkali (pH
above 7.5) treatments when compared with the control group. Ultraviolet treatment did not affect k value or ΔTC (P > 0.05),
although resulting in a significant difference in both parameters compared with the control when conducted for more than
60 s (P < 0.05 or P < 0.01). Conclusion: SPG-1 should avoid heat treatment at high temperature (> 70 ℃) and long-time
microwave treatment (> 60 s), and the appropriate pH range should be 3.5–7.5.

Eggs are a natural treasure house of proteins with diverse biological functions such as antimicrobial,
immunomodulatory, anticancer, antitumor, and antihypertensive activities. Protein has good biocompatibility and biodegradability.When its scale reaches the nanometer level, protein will have many desirable properties. Electrospinning is recognized as a simple and effective method for fabricating nanofibers. Electrospinning nanofibers can not only improve the pecific surface area and porosity of protein materials, but also can retain their important functions in nature. Therefore, the anomaterials have great development prospects. The main aim of this article is to review electrospinning technology and its
applications in biologically active proteins such as ovalbumin, lysozyme, phosvitin and soluble eggshell membrane protein.
We expect that this review will provide useful references for further studies on the application of electrospinning technology
on active proteins in poultry eggs.

The structural resistance of fruit tissues to pathogenic infection, mainly produced in the tissues of cuticle,
epicuticular wax and lenticel during the process of pathogen-host interaction has been reviewed in this article. Changes in
the structural resistance of fruit tissues in defending against postharvest pathogenic infection and the influence of postharvest
treatment on the structural resistance of fruit tissues have also been discussed.

As an emerging means for food processing, dynamic high-pressure microfluidization is widely used in the
extraction and modification of polysaccharides, which can change the structures of polysaccharides by physical means,
thereby affecting their physico-chemical properties. This paper is focused on summarizing the effect of this technology on
the extraction, structure, and physico-chemical properties such as rheology, emulsification and gel properties, as well as the
relationship between the structure and properties of polysaccharides. Moreover, the existing problems in the research and its
future development trends are proposed.

Vibrio parahaemolyticus is one of the key foodborne pathogens and its virulence factors include adherence
factors, invasiveness factors, hemolysins, urease, lipopolysaccharide, outer membrane proteins, type Ⅲ secretion system and
ferric uptake system. In this article, V. parahaemolyticus virulence factors and its pathogenic mechanism are summarized,
which will hopefully provide references for further research of the molecular pathogenesis, and rapid and accurate detection
of V. parahaemolyticus.

 Intelligent sensory analysis is an emerging technology in tea quality evaluation. It can achieve rapid detection
and classification of tea quality by simulating human senses. Statistical data analysis, as the core of intelligent evaluation,
determines the efficiency and accuracy of evaluation results. This paper is focused on reviewing the application of statistical
analysis techniques (data dimensionality reduction, pattern classification, and information fusion) in intelligent evaluation of
tea quality and future prospects and further research directions of statistical analysis technique are also proposed.

Pyranoanthocyanins are new anthocyanin-derived pigments found in fruit wines such as red wine in recent years,
and they are one class of important coloring substances in grape wine. The pyranoanthocyanin family possesses an additional
fourth pyran ring attached to anthocyanins. They consist of a series of natural pigment formed by cycloaddition reaction
between berry anthocyanins and intermediates produced from glucose metabolization during fermentation and aging, and
other phenolic compounds in fruits. The present paper summarizes the classification, molecular structural properities,
formation mechanism, stability, chromatic features and functional bioactivities including antioxidation and antitumor of
pyranoanthocyanins and second generation derivatives. Many different types of pyranoanthocyanins are not only important
coloration substances, but also have high stability, good color characteristics and a strong functional activity, which will
offer beneficial references for further investigating the relationships between the structures of pyranoanthocyanin derivatives
and stability, coloring and functional properties for their applications in grape wine and food procesing industries.

Transglutaminase catalyses the cross-linking of myofibrillar proteins. Textural properties of surimi gel can
be transformed from elastico-viscous body to elastico-crisp body in response to an increase in cross-linking degree,
accompanied by an obvious change in its flavor. The flavor diffusion and release are closely related to the degree of
compactness and interactions of gel structure. So it is very meaningful to study the relationship between the cross-linking
degree and texture properties of foods, and the diffusion behavior of flavor compounds in gel networks. In this paper, the
mechanism of transglutaminase-catalyzed cross-linking of myofibrillar protein is summarized. Existing assay methods for
the cross-linking of myofibrillar protein and its influencing factors are also reviewed. The effects of cross-linking degree on
surimi gelation and flavor are discussed. Moreover, further research directions are proposed.

D-Limonene, widely present in citrus, vegetables and spices, is a natural monoterpene. It plays an important
role in many physiological processes, such as reducing inflammation, minimizing bacterial growth, and inhibiting cancer
development. Anticancer effect is the major function of D-limonene by participating in chemical prevention, cell-cycle
inhibition, induction of apoptosis, and defense against cancer proliferation and invasiveness. D-Limonene has great prospects
for clinical application for its wide distribution, excellent safety, and convenient administration. Therefore, it is worthy of
further exploration.

The biomass production of edible and medicinal fungi and the synthesis of secondary metabolites may be
significantly promoted by adding the suitable concentration of additives to the fermentation substrate. This paper reviews
the effects of some exogenous additives such as traditional Chinese medicines, growth factors, grease-like materials and
signaling molecules on submerged fermentation of edible and medicinal fungi as well as the underlying mechanism of
metabolism regulation, which will hopefully provide a theoretic foundation for further research and development of edible
and medicinal fungi.

Beef quality grading plays a very important role in beef cattle industry. In order to overcome the flaws of manual
grading, automatic beef grading technique becomes a hot research topic because it is objective and non-destructive. This
paper provides a review on recent progress made in the prediction of beef quality attributes including marbling, physiological
maturation, muscle color and fat using computer vision. Difficulties in the study such as segmentation and feature extraction are
also discussed. Finally, challenges and future prospects for the application of computer vision in beef quality grading are proposed.

Ellagitannins and ellagic acid are natural polyphenols widely distributed in pomegranate, strawberry, raspberry,
blackberry, grape and walnut. However, the absorption of ellagitannins and ellagic acid is extremely poor and the
unabsorbed ellagitannins and ellagic acid can be further metabolized to urolithins by the gut microbiota in the colon. It is
therefore conceivable that the health effects of ellagitannins-containing products can be associated with the gut-produced
urolithins, and thus, the evaluation of biological effects of these metabolites is essential. The present review covers the
recent studies concerning the chemical properties and biological activities of urolithins.

Cyclospora is a newly discovered protozoan parasite that can infect intestinal epithelial cells. The pathogen canbe transmitted by consumption of vegetables or fruits contaminated with oocysts. It mainly parasitizes humans and rodents,reptiles, mammals including non-human primates, and other animals. Cyclosporiasis as a sporadic infection or outbreakcan cause human and animal gastroenteritis and diarrhea, and even lead to death along with serious economic loss. Thisarticle summarizes Cyclospora classification, genetic characteristics, epidemiological status and commonly used detectiontechniques in recent years.

Reactive oxygen species (ROS), mainly from mitochondrial respiration, is a “two-edged sword”. On one hand,
they are widely involved in cellular signal transduction and life processes at physiological concentrations; on the other hand,
they can cause mitochondrial oxidative stress when overdose used, resulting in aging and related diseases. How to maintain
the balance of oxidation and antioxidant (redox balance), neither excessive oxidative damage, nor excessive antioxidant
affect the normal redox-dependent signal transduction, is extremely important for health. Therefore, the relationship
between cellular redox regulation and aging mechanism is no longer the simple “free radical theory of aging”, nor the simple
anti-aging with antioxidant. Antioxidants are necessary for good health, and an antioxidant-rich diet may help reduce the
incidence of cardiovascular diseases, neurodegenerative diseases, cancer and other major diseases. This review describes
the importance of oxidation and antioxidant balance for health from the perspectives of mitochondrial oxidative stress,
the necessity and sources of antioxidants, antioxidant defense systems, redox balance and antioxidant paradox, natural
antioxidants, etc. New ideas for promoting health and anti-aging are provided.

Latent infection is an important factor for causing postharvest diseases because of diverse pathogen infection
pathways and unpredictable infection periods so that its occurrence cannot be controlled completely by postharvest handling.
Its appressorium and secreting virulence factors, such as extracellular enzymes, reactive oxygen species (ROS), pH and
toxins are important for penetrating host cells, while host tissue senescence also can accelerate secondary hyphae formation
in host cells and occurrence of host diseases. The invasive pathogens and long-term potential of the host cells are reviewed
clearly in this paper, and the targets for preventing the occurrence of postharvest diseases have theoretical significance to
discover new ways of latent infection and improve the efficiency of postharvest disease prevention.

Patulin, a secondary metabolite produced by fungi, frequently occurs in rotten vegetables and fruits, especially in apple
and apple products. Patulin has extensive physiological and cytological toxicity, and constitutes a serious threat to people’s health
and safety. In recent years, biological control of patulin in apple and its products has become a hot topic among international
researchers. In this article, the methods and mechanisms for biological control of patulin contamination are reviewed.

A large amount of by-products are produced during vineyard pruning and vinification. The aim of this paper is to
review the latest advances in the deep utilization of grapevine branches, grape skin residues, grape seeds and wine lees such
as exploitation and application of functional ingredients from these byproducts. Huge economic and social benefits have
been gained by changing the wastes into valuables.