This study aimed to investigate the effects of solvents with different polarities on the extraction of phenolic
compounds from sweet potato leaves, to compare antioxidant activities of the extracts, and to identify the main antioxidants
of the extract with the highest antioxidant activity. Seven solvents, namely distilled water, methanol, ethanol, acetone,
n-butanol, ethyl acetate and chloroform, were used to extract polyphenols from sweet potato leaves. The contents of total
phenolics, total flavonoids and anthocyanins, as well as in vitro antioxidant activities of these extracts were compared.
The major antioxidant compounds in the extract with the highest antioxidant activity were identified by high performance
liquid chromatography tandem mass spectroscopy (HPLC-MS/MS). Results indicated that solvent polarity had a
substantial influence on the extraction efficiency of polyphenols from sweet potato leaves and the antioxidant activities
of the extracts. The water extract had the highest crude extract yield of (37.13 ± 1.60)%, but the highest total phenolic
content (13.80 mg GAE/g) and total flavonoid content ((5.68 ± 0.35) mg QE/g) were observed in the methanol extract and
it exhibited the strongest DPPH (1,1-diphenyl-2-picryl-hydrazyl-hydrate) radical scavenging activity with IC50 value of
0.32 mg/mL and reducing power of ρ0.5 value of 0.95 mg/mL. A total of 9 phenolic compounds, namely caffeic acid,
chlorogenic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, 4,5-dicaffeoylquinic acid and 3,4,5-tricaffeoylquinic
acid, were identified from the methanol extract, including 3 phenolic compounds.

This study investigated the changes in chlorogenic acid content and exterior color of honeysuckle during modified
atmosphere heat pump drying experiment. We used nitrogen as drying medium to reduce the oxygen concentration,
considered the influences of drying temperature, loading and oxygen volume fraction on chlorogenic acid content and L
value, and constructed the degradation kinetics model of chlorogenic acid. The results showed that chlorogenic acid content
and L value at the end of drying decreased with increasing temperature, load and oxygen volume fraction. Degradation
kinetics of chlorogenic acid did not follow zero order or first order reaction kinetics. The degradation kinetics model of
chlorogenic acid during modified atmosphere heat pump drying was established through introducing an exponent r related
to time t into the first order reaction kinetics equation. The developed model had better fitting accuracy and could be used to
predict the degradation pattern of chlorogenic acid.

In this experiment, Campanumoea javanica polysaccharide-iron (Ⅲ) complexes (CJP-Fe3+) were synthesized with
Campanumoea javanica polysaccharide and ferric chloride as substrates. The iron content of the complex was measured
by phenanthroline spectrophotometry and physiochemical properties, stability and reducing power were also investigated.
Its structural characteristics were analyzed by infrared (IR) spectroscopy. The CJP-Fe3+ complexes were obtained as a redbrown
amorphous powder with an iron content of 22.81%. Qualitative identification experiments showed that there was no
free Fe3+ detected in CJP-Fe3+ complexes. The complex was stable in the air and within a broad pH range from 3 to 12; the
structure of this complex in this pH range was not destroyed. Thus, CJP-Fe3+ can be developed as a new iron supplementary.

The antioxidant activities of green tea polyphenols (GTPs or TPs) and theaflavins (TFs) of varied purities were
investigated by measuring the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging ability and protective activity
against oxidative damage in yeast cells. Both TPs and TFs were able to scavenge DPPH radical. Results of protection against
oxidative damage showed that the survival rate of yeast cells was increased significantly by the addition of either TPs or
TFs, and their protective effects were positively correlated with their doses. It was found that 98% TPs showed the strongest
scavenging ability on DPPH radicals while 60% TFs showed comparable protective effect on yeast injured by H2O2 cells
to that of 90% TPs. Moreover, 60% TFs showed the strongest protect effect on UV damaged yeast cells. Thus, it could be
concluded that TPs and TFs possess in vitro and intracellular antioxidant activity, and there existed differences between the
antioxidant activities by varied assay methods.

In this study, we reported for the first time an endophytic fungus, named Rb-R-1, with antioxidant activity
isolated and identified from Rhodiola bupleuroides. The isolate Rb-R-1 was affiliated to Neonectria ramulariae
belonging to the order Hypocreales in the phylum Ascomacota. The fungus possessed high scavenging activities against
1,1-diphenyl-2-picrylhydrazyl (DPPH), ·OH, O2-· and NO2- radicals and Fe2+ chelating activity, with half maximal
inhibitory concentration (IC50) of 8.86, 4.40, 9.65, 16.53 and 1.91 mg/mL, respectively. The contents of total phenolics
and total flavonoids in the concentrated culture supernatant of Rb-R-1 were 18.12 and 22.48 mg/g, respectively. The
optimal culture conditions that provided maximal DPPH radical scavenging rate (93.12%) were determined as lactose as
the carbon source, beef extract as the nitrogen source, initial pH 7.0, 90 mL of the medium in a 250-mL flask and 25 ℃.
In the meantime, the maximal contents of total phenolics and total flavonoids of 19.14 and 28.25 mg/g, respectively, were
obtained under these culture conditions.

7S and 11S proteins were extracted from six representative soybean varieties, and purified with Superdex 200
gel column chromatography to a purity more than 90% as determined by using sodium dodecyl sulfate polyacrylamide
gel electrophoresis (SDS-PAGE). The secondary structures of 7S and 11S proteins were analyzed with Fourier transform
infrared spectroscopy. The surface hydrophobicities of 7S and 11S proteins were determined with 1-anilinonaphthalene-8-
sulfonic acid (ANS) fluorescence probe method. The structure-activity relationship was discussed with correlation analysis.
It was concluded that the surface hydrophobicity of the soybean proteins was negatively related to alpha helix content and
beta folding content but was positively correlated with beta angle content and random curl content.

This study aimed to examined the effects of hot-air constant temperature drying, hot-air variable temperature
drying and microwave vacuum drying on formaldehyde content and quality of dried Lentinula edodes. L. edodes was treated
with different drying methods, and formaldehyde content, soluble sugar, soluble protein, shrink rate, and rehydration rate
of the dried products were measured. Results showed that formaldehyde content of L. edodes treated with hot-air constant
temperature drying was higher than that of L. edodes treated with hot-air variable temperature drying. Formaldehyde content
of L.edodes subjected to pretreatment followed by hot-air drying was reduced significantly compared to direct hot-air drying,
but the former exhibited poor sensory quality, higher shrink rate, lower rehydration rate, and loss of soluble sugar and
soluble protein. Formaldehyde content of L. edodes treated with microwave vacuum drying was low, and close to that of
L. edodes subjected to pretreatment followed by hot-air drying. L. edodes treated with microwave vacuum drying exhibited
moderate rehydration rate and loose texture. L. edodes subjected to pretreatment followed by microwave vacuum drying
exhibited reduction of formaldehyde content, loss of soluble sugar and soluble protein, no significant difference with respect
to shrink rate and rehydration rate compared to direct microwave vacuum drying. This study can provide certain references
to control quality and formaldehyde content of L. edodes in drying process.

This study was focused on the antioxidant activity of forsythin and forsythiaside A isolated and purified from
leaves of Forsythia suspensa. and the synergistic effect of the two compounds with vitamin C and citric acid as evaluated
by acid value and peroxide value (POV) of lard. The results showed that forsythin with purity of 93% and forsythiaside A
with purity of 92% were obtained and that both of these compounds had concentration-dependent inhibitory effects on
lipid oxidation in lard. The inhibitory effect of forsythiaside A was close to that of the positive control 2,6-di-tert-butyl-4-
methylphenol (BHT) but the inhibitory effect of forsythin on lipid oxidation was far weaker than that of forsythoside A. Both
vitamin C and citric acid exhibited remarkable synergistic antioxidant activity with forsythin and forsythiaside A.

The interaction between tea polyphenol and soy protein isolate was studied by fluorescence, ultraviolet-visible
(UV-Vis) and Fourier transform infrared (FTIR) spectroscopies. The results suggested that tea polyphenol had a strong
ability to quench the fluorescence of soy protein isolate in a static mode. The binding constants (KA) and site numbers
(n) obtained at different temperatures were 4.571 × 105 L/mol, 1.316 (291 K); 2.955 × 105 L/mol, 1.299 (298 K); and
2.672 × 105 L/mol, 1.286 (310 K), respectively. According to the thermodynamic parameters, van der Waals force and
hydrogen bond played a dominant role in the interaction between tea polyphenol and soy protein isolate. The synchronous
fluorescence and UV-Vis spectra showed that tea polyphenol changed the microenvironment of the aromatic amino acid
residues in the space structure and the conformation of soy protein isolate. The synchronous fluorescence spectra also revealed
that tea polyphenol interacted with tryptophan residues in soy protein isolate, and the vicinity of tryptophan residues was less
hydrophobic. The FTIR spectra revealed that secondary structure of soy protein isolate was changed by tea polyphenol.

Filtered juice of fermented glutinous rice (Jiuniang) at 24, 30, 36 and 42 h instead of 30% water was added to
make bread. Fresh bread quality traits, moisture migration and microbial changes during the storage were determined. The
results showed that Jiuniang juice fermented for 36 h improved significantly the flavor and texture of bread while leading
to the maximum reduced sugar and maximum specific volume, which were 13.59 g/100 g and 4.89 mL/g, respectively.
The moisture migration rate of bread made with Jiuniang juice was much lower than that of common bread during storage.
Jiuniang juice inhibited the growth of bacteria and moulds, thereby extending the shelf-life of bread.

The effects of tumbling on quality characteristics of Hyla rabbit meat were studied by analyzing the changes in
eating quality, texture properties, sarcoplasmic proteins solubility, myofibrillar protein solubility, total protein solubility and
total free amino acid content of Hyla rabbit meat. The results showed that tumbling significantly improved the eating
quality and color, raised the pH, reduced the cooking loss and crushing loss, enhanced the water-holding capacity, and
improve the tenderness and texture properties of rabbit meat. Tumbling led to the breakdown of myofibrillar protein,
the dissolution of sarcoplasmic proteins and a decrease in free amino acid content, thus causing changes in quality
characteristics of rabbit meat.

A DHR-1 rheometer was used to determine the steady-state and dynamic rheological properties of oxidized
hydroxypropyl tapioca starch. The results showed the oxidized hydroxypropyl tapioca starch paste was a pseudoplastic
non-Newtonian fluid (n < 1) and the experimental data were fitted with Herschel-Bulkley model (R2 > 0.98). Increasing
carboxyl contents and hydroxypropyl molar substitution degree (molar substitution, MS) resulted in a decreased consistency
coefficient k and weakened non-Newtonian characteristics and the system tended to turn into a Newtonian fluid. Samples
exhibited a dominant elastic behavior over the entire amplitude range (1 × 10-4-1 rad). The storage and loss modulus of
samples varied slightly when the amplitude was increased. Increasing carboxyl contents and MS resulted in decreased
storage and loss modulus of samples and increased tanδ. The storage and loss modulus of samples increased and tanδ varied
slightly when the angular frequency was increased over the entire frequency range (0.1–12.5 rad). Increasing carboxyl
contents and MS resulted in decreased storage and loss modulus and increased tanδ of samples.

In order to establish a method to evaluate snowflakes beef marbling grades, the main factors affecting grading
marbling were identified by comparing the image features with artificial rating criteria of different snowflakes beef
marbling grades. This study presented the geometric feature parameters, geometric distribution feature parameters and
statistical feature parameters affecting marbling grade. The geometric feature parameters mainly reflected the marbling
area, perimeter and so on. The geometric distribution feature parameters mainly reflected the different deposition densities of
large, medium and small fat particles in the marbling image. The statistical feature parameters mainly reflected the marbling
abundance and marbling distribution uniformity. Correlation analysis between the features parameters extracted and
snowflake beef marbling grades was conducted. Decision tree models were established based on C4.5 and CART algorithm,
and the results showed that the prediction accuracy of three-level and five-level grades were 91.80% and 92.31%, respectively,
however, the model for the four-level sample model was invalid and the misjudgment results were mostly three-level. The
same problem existed in the prediction accuracy of models based on CART algorithm.

The effects of different drying methods on the contents of hypoglycemic components in mulberry leaves
(Morus alba L.) were explored to find the most appropriate drying method for in-depth development of mulberry leaves.
1-Deoxynojirimycin (DNJ) in mulberry leaves was quantified by high performance liquid chromatography (HPLC),
polysaccharide content was measured by phenol-sulfuric acid method, and the content of flavonoids was assayed by sodium
nitrite method. The results showed that freeze dried mulberry leaves presented the best quality but lower contents of DNJ
and flavonoids. Vacuum drying provided the lowest contents of DNJ and polysaccharide as well as the worst color in dried
mulberry leaves. Microwave drying had little effect on the hypoglycemic components and color of mulberry leaves; the
highest contents of DNJ and polysaccharide of (297.15 ± 6.35) mg/100 g and (11.71 ± 0.01)%, respectively, were obtained
by microwave drying at 140 W for 10 min. Hot air drying was time saving and only slightly affected the color of mulberry
leaves, leading to higher contents of DNJ, flavones and polysaccharide of (227.47 ± 5.79) mg/100 g, (49.51 ± 1.18) mg/g
and (11.29 ± 0.01)%, respectively, in dried mulberry leaves. Thus, hot air drying is more suitable for industrial processing
of mulberry leaves. At the same time, during the drying process no structural change was observed for the hypoglycemic
components and they were still effective against alpha glycosidase and alpha amylase suggesting that the hypoglycemic
activity was retained.

The ripe fruit of wild hill gooseberry (Rhodomyrtus tomentosa) was analyzed for its antioxidant activity, total
phenolics, total flavonoids, ascorbic acid contents, and anthocyanin composition. Ultra performance liquid chromatography
coupled to photo-diode array and ion-trap mass spectrometry (UPLC-PDA-IT-MS) was used to identify the anthocyanin
composition. The antioxidant activity was determined by high-throughput free radical scavenging assay. As a result, the wild
hill gooseberry had a higher antioxidant capacity. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity was
expressed as 67.2 μmol of ascorbic acid and 28.5 μmol of gallic acid equivalents per g of hill gooseberry. The peroxyl radical
scavenging capacity (PSC) was expressed as 23.2 μmol of ascorbic acid and 14.3 μmol of gallic acid equivalents per g of hill
gooseberry. The 2,2’-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity was expressed as
30.4 μmol of ascorbic acid and 7.8 μmol of gallic acid equivalents per g of hill gooseberry. The ferric reducing antioxidant power
(FRAP) was expressed as 28.7 μmol of ascorbic acid and 3.1 μmol of gallic acid equivalents per g of hill gooseberry. Total
phenolics and total flavonoids contents (on a dry weight basis) were 4 976 mg GAE/100 g md and 49.7 mg catechin/100 g md,
respectively, and total ascorbic acid content (on a fresh weight basis) was 9 mg/100 g mf. Total monomeric anthocyanin content (on
a dry weight basis) was 414 mg/100 g md. Seven anthocyanins including delphinidin 3-O-glucoside were identified. Cyanidin
3-O-glucoside was the most predominated form, followed by peonidin 3-O-glucoside and delphinidin 3-O-glucoside.

The effect of different water contents on the retrogradation of lotus seed starch was studied by differential
scanning calorimetry (DSC) and X-ray diffractometer (XRD). The experimental results indicated that water content was
a significant factor affecting the retrogradation of starch.and that the aging of starch was inhibited when the water content
was too high or too low. The lotus seed starch was most easily recrystallized with a water content of 70%, and the degree
of retrogradation was highest. The changes in molecular conformation parameters, water diffusion coefficient, and noncovalent
interaction of aging models with different water contents were analyzed using molecular dynamic (MD) simulation
method. It was shown that molecular structure of amylose with water content of 70% tended to be more orderly arranged
and had stronger non-covalent interaction. These observations could explain the mechanism of retrogradation of starch at the
microcosmic level.

Vacuum frying and freeze drying were comparatively used to produce shiitake (Lentinula edodes) chips. A
comprehensive analysis of the dried chips was performed on their sensory quality, nutritional composition and volatile
components by gas chromatography-mass spectrometry (GC-MS). The results showed that freeze drying was better
for shiitake chips than vacuum frying in terms of texture, color and nutritional components. There were considerable
differences in volatile components between the two shiitake chips mainly with respect to eight-carbon components and
esters. A total of 45 volatile components were identified in freeze dried chips and 31 in vacuum fried chips. 1-Octen-3-ol
and 1,2,3,5,6-pentathiepane were identified in freezing dried chips but neither of them were detected in vacuum fried chips.
Moreover, much higher amounts of nonyl aldehyde and esters were identified in vacuum fried chips. In addition, alkanes
were also formed in considerable quantities in the two shiitake chips.

In order to discover the dynamic changes of phenolic compounds and antioxidant capacity during fruit
development of different jujube cultivars, the contents of total phenolics, flavanoids, vitamin C and individual phenolic
compounds as well as antioxidant capacity of jujube fruits from six cultivars such as Huizao, Jixinzao, Lizao, Zanhuangzao,
Mopanzao, and Huluzao, were determined at the stages of young fruit, green maturity, white maturity, half-red maturity,
and red maturity. Results showed that the contents of total pehnolics, flavanoids, vitamin C and antioxidant capacity of all
tested cultivars of jujube fruits were the highest at young fruit period and decreased during fruit development. The contents
of total phenolics and flavanoids decreased rapidly before green maturity and then declined slowly. Above 60% of the
declines in total phenolics and flavanoids contents were found in mature jujube fruit as compared with the young fruit.
However, the content of vitamin C and antioxidant capacity decreased rapidly before white maturity and thereafter declined
slowly. Catechin, epcatechin and lutin were the major phenolic compounds in the tested jujube fruits as analyzed by high
performance liquid chromatography. They also showed descending trends with development of jujube fruits. But there was a
significant difference among the cultivars tested. Correlation analysis between the contents of total phenolics, flavanoids, catechin,
epicatechin, lutin and vitamin C and antioxidant capacity revealed that there were significantly positive correlations between the
antioxidant capacity and the contents of total phenolics, flavanoids, catechin, epicatechin, lutin and vitamin C. High correlation
coefficients were obtained between antioxidant capacity and the contents of catechin, epicatechin, and lutin, indicating that they
are the major determinants of antioxidant capacity in jujube fruit. Furthermore, high content of phenolic compounds and strong
antioxidant capacity were found in fruits of the cultivars Mopanzao and Huluzao, while the fruit of Jixinzao contains higher content
of vitamin C. Thus, they are the promising varieties for production of functional jujube fruits or processed products with health benefits.

In the present study, secoisolariciresinol diglucoside and p-coumaric acid methyl ester were separated from
flaxseeds by a novel method combining flash column chromatography with preparative thin layer chromatography.
Secoisolariciresinol diglucoside was transformed into secoisolariciresinol and anhydrosecoisolariciresinol or
into secoisolariciresinol monoglucosides during the acid hydrolysis. Six compounds were isolated from the acid
hydrolysates of flaxseeds, and were respectively identified as secoisolariciresinol monoglucoside, secoisolariciresinol,
anhydrosecoisolariciresinol, p-coumaric acid methyl ester, ferulic acid methyl ester, and 5-hydroxymethyl-2-furfural on the
basis of their spectral data. p-Coumaric acid glucoside methyl ester, p-coumaric acid methyl ester and ferulic acid methyl
ester were separated for the first time from the flaxseed hydrolysates, which were produced by the transesterification of
p-coumaric acid glucoside, p-coumaric acid, and ferulic acid with methanol in hydrolysis. Interestingly, secoisolariciresinol
diglucoside, secoisolariciresinol monoglucoside, and secoisolariciresinol had scavenging capabilities against 1,1-diphenyl-
2-picrylhydrazyl (DPPH) free radical, hydroxy radical and superoxide aion radicals, and had a good dose-effect relationship
between their concentrations and antioxidant activities.

Using commercial citrus pectin as control for comparison, the physicochemical properties of okra pectin and the
impact of pectin concentration, temperature, pH, sucrose concentration, calcium chloride concentration and other factors
on the viscosity of okra pectin were studied. The results showed that the total galacturonic acid of okra pectin was 86.68%,
esterification degree was 75.45%, solubility was 82%, and pH was 4.63. It was a weakly acidic and high methoxyl pectin.
Its viscosity gradually decreased with increasing heating time, but its heat stability was better than that of commercial citrus
pectin. The viscosity of okra pectin was positively correlated with its concentration and sucrose concentration but negatively
correlated with temperature, displayed an initial increase and a subsequent decrease with increasing pH and calcium chloride
concentration, and showed the general viscosity properties of pectin. The viscosity and heat stability of okra pectin were
superior to those of commercial citrus pectin, and thus it was a kind of pectin with high quality.

Attapulgite (AT) was dispersed into polyvinyl alcohol (PVA) matrix to obtain PVA/AT composites through
blending method with different compositions, which were investigated with different amounts of AT and glutaraldehyde
(relative to the mass of PVA). The composites were characterized by Fourier transform infrared spectroscopy (FT-IR),
scanning electron microscopy (SEM) and universal matertial testing machine. The mechanical properties of the PVA/AT
composites were optimized. The tensile strength and elongation at break of the composite prepared by adding 1.6% AT
and 4% glutaraldehyde were 22.97 MPa and 199.17%, respectively. The results indicated that the FT-IR characteristic
peaks of PVA/AT composites appeared when introducing AT, and the mechanical performance of blend films was
improved due to the strong interaction between PVA and AT. The thermostability of PVA/AT composites was better
than that of the PVA film.

This study was conducted to investigate factors affecting the apparent viscosity of Artemis sphaerocephala
Krasch seed gum, including temperature, gum concentration, pH and salt ions. Meanwhile, the effect of addition of different
amounts and types of thickener, including sodium alginate, konjac gum, carboxyl methyl cellulose (CMC) and carrageenan,
on the viscosity of Artemis sphaerocephala Krasch seed gum was also examined. The results showed that the apparent
viscosity of the gum slightly changed with increasing temperature. An increase in the apparent viscosity was observed with
increasing concentration as well as pH from 3.0 to 9.0. The apparent viscosity of Artemis sphaerocephala Krasch gum was
decreased by adding salts to different extents, in the descending order of Fe3+ > Ca2+ > Mg2+ > Na+. The addition of CMC
increased the viscosity of the gum solution.

Butanol fermentation by Clostridium beijerinckii integrated with in situ pervaporation using a
polydimethylsiloxane-polyvinylidene fluoride (PDMS-PVDF) composite membrane was carried out. The results showed
that the original glucose concentration was increased to 90 g/L for butanol fermentation integrated with pervaporation, as
compared to that (50 g/L) for the batch fermentation, and the glucose utilization was increased to 95.7% as compared to that
(59.4%) for batch fermentation. Meanwhile, butanol concentration was increased from 13.2 to 16.9 g/L, and the total amount
of solvents (acetone-butanol-ethanol, ABE) was increased from 17.8 g/L to 24.3 g/L based on the original glucose of 90 g/L.
In addition, the average total flux was 705 g/(m2·h) and separation factor of butanol was 19.0 during the butanol separation
process. The concentrations of butanol and total solvents were 178 and 292 g/L in the permeates, which were increased by
11.9 and 15.1 folds, respectively, as compared to those for batch fermentation.

We prepared aqueous and ethanolic Kudingcha extracts from Ilex kudingcha C.J. Tseng and 3,5-dicaffeoylquinic
acid, the main fraction of Kudingcha polyphenols, purified from the aqueous extract by HP-20 macroporous resin
chromatography and semi-preparative chromatography. Anaerobic fermentation technology and fluorescence in situ
hybridization were employed to investigate the effects of the Kudingcha extracts and 3,5-diCQA on fermentation
characteristics in vitro of the human gut mictobiota, and the production of short-chain fatty acids and latic acid during the
culture were also examined. The results showed that both Kudingcha extracts and 3,5-diCQA could promote the growth
of Bifidobacterium spp. and Lactobacillus/Enterococcus spp., and inhibit Bacteroides-Prevotella spp. and Clostridium
histolyticum group. The concentrations of formic, acetic and proponic acids in cultures with Kudingch extracts were
relatively higher than those of the control, but there was no difference in butyric acid. The results suggest that both
Kudingcha from I. kudingcha C.J. Tseng and its polyphenol 3,5-diCQA have potential prebiotic-like activity by modulating
the intestinal microbiota.

This study aimed to screen lactic acid bacteria with high protease and lipase activities from the traditional
yogurt in Xinjiang Province, China. Lactic acid bacterial strain RA3 with protease activity of 38.87 U/mL was screened
by transparent circle method, and a lipase producing-lactic acid bacterial strain RC4 with lipase activity of 8.54 U/mL was
screened by copper soap method. The strains RA3 and RC4 were identified as Lactobacillus fermentum and Lactobacillus
plantarum, respectively, using API 50 CHL physiological and biochemical kit and 16S rRNA sequence alignment. Both
strains can provide new starter cultures for fermented foods.

Oenococcus oeni (O. oeni) is considered as the key processer of malolactic fermentation (MLF), which will
influence wine quality. Indigenous microorganisms are increasingly considered as one of the factors influencing the quality
of individual wines. In order to understand the genetic diversity of O. oeni, species-specific PCR and 16S rRNA sequence
were used to identify 22 bacterial strains isolated from wines from different producing regions in China. Amplified fragment
length polymorphism (AFLP) based on HindIII and Mse I was developed to analyze the genotypes of 22 O. oeni strains. The
results of species-specific PCR and 16S rRNA sequence analysis showed that the 22 isolates were O. oeni. Double restriction
enzyme digestion and ligation system, PCR reaction system, polyacrylamide gel electrophoresis were developed to analyze
O. oeni. The combinations of 16 AFLP primers were tested. The results showed that HT-MA, HT-MT, HT-MC, HG-MA,
HG-MT, and HC-MT were the optimal primer combinations for analyzing O. oeni. The 22 O. oeni strains were analyzed
by AFLP, and cluster analysis indicated that the 22 O. oeni strains fell into three groups and their genetic similarity
was low. In conclusion, AFLP is a good method to genotype O. oeni by using HindIII and MseI. The O. oeni strains in
China have very rich genetic diversity. The genetic similarity of O.oeni strains is related to their ecological geographic
distribution and other factors.

Influences of 8 factors (including medium components and culture conditions) on the production of plantaricin
by Lactobacillus plantarum fmb10 were evaluated by Plackett-Burman design to select the most significant factors.
Subsequently, the path of steepest ascent design was used to approach the optimal region, followed by the use of central
composite design (CCD) and response surface methodology for further optimization of the selected significant factors.
Culture temperature, glucose concentration and yeast extract concentration were found to be the factors with the most
significant influence on plantaricin production, and their optimum levels were determined as 30.38 ℃, 21.1 g/L and 11.0 g/L,
respectively. Under the optimum conditions, the bacteriostatic diameter of the fermentation supernatant was 22.90 mm,
indicating a 24.66% increase compared with that (18.37 mm) obtained before optimization.

Protein hydrolysates were prepared by enzymatic hydrolysis of duck meat for different times with protamex,
flavourzyme, trypsin and sequential hydrolysis using trypsin followed by protamex or flavourzyme, respectively, and
investigated for antioxidant activities as a function of hydrolysis time and protease type. The antioxidant activities were
evaluated by 1,1-diphenyl-2-picrylhydrazyl (DPPH), hydroxyl and superoxide anion radical scavenging capabilities as well
as reducing power. The results showed that the DPPH radical scavenging activity of each hydrolysate was positively dependent
on hydrolysis time, while the hydroxyl and superoxide anion radical scavenging activities and reducing power first increased
and then decreased (P < 0.05). The protamex hydrolysate exhibited the strongest radical scavenging activities, which could
scavenge (75.70 ± 1.54)% of DPPH radical, (59.41 ± 1.24)% of hydroxyl radical and (98.50 ± 4.51)% of superoxide anion
radical, while the hydrolysate prepared with trypsin plus flavourzyme displayed the highest reducing power (0.330 ± 0.017).
Therefore, the antioxidant activities of duck meat hydrolysates were determined by the hydrolysis time and protease types.
Protamex was the best candidate for preparation of antioxidant peptides derived from duck meat.

Pineapple wines fermented with successive inoculation of Metschnikowia agaves P3-3 and Saccharomyces
cerevisiae D254 were analyzed by gas chromatography-mass spectrometry (GC-MS) combined with head-space solid-phase
microextraction (HS-SPME). The results showed that 53, 44, 41 and 20 aroma components were detected from group SI-I
(inoculating D254 after 7 days of fermentation with P3-3), group CI (simultaneous inoculation of both P3-3 and D254),
group SI-II (inoculating of P3-3 after 2 days of fermentation with D254) and the pineapple juice, respectively. SI-I group
dominated by P3-3 produced higher amounts of acetate ester (15.594%) than group CI (13.042%) and SI-II (6.655%). SI-I
retained the highest concentration of the characteristic aroma components of pineapple including 3-(methylthio)propanoic
acid methyl ester,3-(methylthio)propanoic acid ethyl ester and butyrolactone as compared to group CI (0.844%) and SI-II
(0.819%). This study suggested that more characteristic aroma components of pineapple were retained and more ethyl esters
were synthesized to increase the complexity of the wine in group SI-I. At last, with the extended survival of P3-3, the highest
sensory score was obtained from group SI-I. The successive inoculation of non-Saccharomyces and Saccharomyces yeasts
may be a valuable method to manipulate yeast succession and to modulate the volatile profiles and organoleptic properties of
pineapple wine.

Objective: To investigate chemical properties and lactic acid bacteria (LAB) of pickles from Meishan, Sichuan
province. Methods: Totally 12 samples were collected from 5 locations of Meishan city. The pH, total acidity and salinity
of these samples were determined. MRS and M17 agar plate were used to enumerate LAB, and all isolated strains were
identified at the species level by 16S rRNA sequence analysis. Results: The ranges of pH, total acidity and salinity were
3.37–3.89, 0.65–0.92 g/100 g and 4.16%–5.28%, respectively. The LAB enumeration by MRS and M17 agar plate was in
the range of 1.71–6.33 and 1.33–5.78 (lg(CFU/g)), respectively. Total acidity had a significant impact on LAB enumeration.
Totally 16 LAB strains were isolated and identified from Meishan pickles, including Lactobacillus fermentum (2 strains),
Lactobacillus plantarum (3 strains), Lactobacillus brevis (2 strains), Lactobacillus acidophilus (1 strain), Lactobacillus
casei (1 strain), Lactobacillus pentosus (1 strain), Lactobacillus delbrueckii (1 strain), Lactococcus lactis (3 strains) and
Pediococcus pentosaceus (2 strains). Conclusion: This study reveals the biodiversity of lactic acid bacteria in Meishan
pickles, and the isolated strains can provide starter cultures for the fermentation industry.

With the aim of achieving increased true protein content of distilled spirit lees, this study investigated the effects
of different mixed cultures and solid-state fermentation conditions on protein content of distilled spirit lees. Comparison was
carried out with the unfermented control group. Fermentation experiments were conducted with pure and mixed cultures of
Bacillus subtilis, Geotrichum candidum and Candida utilis, and the best results were obtained when all the three strains were
used together. By the combined use of one-factor-at-a-time and orthogonal array design methods, the optimal fermentation
conditions were determined as follows: addition of wheat bran and urea to distilled spirit lees in proportions of 15% and 2%,
respectively, and sequential culture at 30 ℃ for 24 h with 5% Bacillus subtilis and 10% Geotrichum candidum followed
by 5% Candida utilis for 72 h. The fermented lees under these conditions contained 24.85% true protein and 32.09% crude
protein, and the crude fiber content was reduced to 17.66%.

This study aimed to establish protoplast-mediated genetic transformation system of Neurospora crassa. Several
major factors influencing the production and regeneration of N. crassa protoplast, such as mycelium incubation time,
macerozyme and digestion time, were investigated. The results showed that mycelium incubation in liquid PDA medium at
30 ℃ for 10 h, and enzymatic hydrolysis at 30 ℃ for 10 h with a macerozyme solution containing 0.5 g/100 mL snailase,
0.5 g/100 mL lyticase and 1.0 g/100 mL cellulase were optimal for the production and regeneration of N. crassa protoplast. Under
these conditions, the number of production and regeneration in 38# regeneration medium of Neurospora crassa protoplast were
4.53 × 106 and 1.41 × 106, respectively, and the regeneration rate was 31.71%. Transformation efficiency with PAKHB
plasmid by PEG-mediated was more than 8 transformants per μg of plasmid DNA.

Objective: To examine the effect of synergistic purification with ultrasonic and running water on bacterial
quantity and community composition in live crawfish (Procambarus clarkii). Methods: The bacterial colony numbers in
the unshelled meat, grills and intestinal parts of crawfish were determined during the purification process and changes in
bacterial community composition were analyzed using random amplified polymorphic DNA (RAPD) fingerprint technique
combined with 16S rDNA sequencing identification. Results: The purification procedure by ultrasonic combined with
running water significantly reduced the bacterial loads in the unshelled meat, grills and intestine of crawfish to 2.18, 2.23
and 1.01 (lg (CFU/g)), respectively. A total of 218 single colonies were collected from bacterial counting plates, fingerprint
patterns of 21 colonies of which were obtained through RAPD analysis. The 16S rDNA sequencing identification showed
that the isolates with different fingerprint patterns belonged to 9 bacterial genera including 18 species, among which
Aeromonas sp., Flavobacterium sp., Pseudomonas sp., Shewanella sp. and Enterobacter sp. were the predominant bacterial
groups for crawfish shell, meat and gills. After being purified with ultrasonic and running water, the remaining bacterial
groups were reduced to 9 species from 6 genera, among which, Aeromonas sobria, Enterobacter cloacae, Flavobacterium
granuli and Shewanella putrefaciens were the major residual bacteria species. Conclusion: The synergistic purification with
ultrasonic and running water is highly effective in reducing bacterial level and species in live crawfish.

Electrophoresis-purity alcohol dehydrogenase (ADH) from pig liver was obtained through homogenization, buffer
extraction, ammonium sulfate fractionation, DEAE-Sepharose ion-exchange chromatography and Superdex-200 gel filtration
chromatography. Results showed that the specific activity of the purified ADH was 1 622.33 U/mg with an activity recovery
of 29.05% and a purification fold of 34.58. The relative molecular weight of the ADH was approximately 171.79 kD, in
which the subunit molecular mass was roughly 43.68 kD. The enzymatic properties showed that the optimum temperature and pH
for the ADH were 45 ℃ and 10.0, respectively. The enzyme was stable at 25–45 ℃ and pH 7.5–9.0, and its apparent Km towards
ethanol was 19 mmol/L. The enzyme activity of ADH could be strongly inhibited by n-butanol, chloroform, isopropanol, sodium
dodecyl sulfate, oxalic acid, Zn2+, Cu2+, and Ag+, and activated by Mg2+. EDTA had a dual effect on this enzyme.

 This study has explored the effects of different starter cultures including three strains of lactic acid bacteria
and their combinations on the peptide changes of fermented yak meat sausage. Lactobacillus sake (L. s), Lactobacillus
plantarum (L. p), Pediococcus pentosaceus (P. p) and their combination were artificially inoculated for the fermentation
of yak meat sausage. pH values were determined at intervals of 24 hours. Samples were collected after 2 days of primary
fermentation (32 ℃) and after 10, 20, and 30 days of natural air-dry fermentation. Peptide content of yak meat sausages was
analyzed by reversed phase high performance liquid chromatography (RP-HPLC). The results showed that all different lactic
acid bacteria and their combinations except P. p and L. p + P. p had significant effects on the peptide contents of yak meat
sausage after 2 days of primary fermentation and after 10, 20, and 30 days of natural air dry fermentation (P < 0.05). The
highest peptide contents of 1.73 × 105, 1.62 × 105, 1.81 × 105 and 1.83 × 105 mAU·s in yak meat sausages fermented with L. s,
P. p, control (no starter culture) and L. p, respectively, were detected at the above four fermentation times sequentially. With
the extension of fermentation time, notable changes were observed in the peptide content of fermented yak meat sausage.
The content of peptides with relatively weak polarity was reduced, whereas peptides with relatively strong polarity largely
remained unchanged. At the end of primary fermentation, the L.s group showed the maximum total peptide content, and the
changes in the total peptide contents of the L. s, L. s+P. p, L. s + L. p + P. p groups presented similar trends. L. s fermentation
was able to quickly generate peptides in yak meat sausage. At the four fermentation periods, the peptide content of the
L. p+L. s group were lower than that of the single strain groups, and L. p + L. s even showed inhibition on the production of
peptides in yak meat sausage. L. s and P. p demonstrated no observable differences in peptide production, but could quickly
reduce the pH value, ensuring the safety of the product. These results may provide useful information for the commercial
production of yak meat sausage with high quality.

The protective effects of three antioxidants on spores of Trichothecium roseum under sodium silicate and
corresponding pH stress were studied by comparing the spore viability. The results showed that all the investigated
antioxidants enabled the sodium silicate-stressed spores to restore partially their viability. Moreover, the viability of 80%
spores under corresponding pH stress was restored. VC had better protective effect on Trichothecium roseum spores than
GSH and Cys. The preventive effect of the three antioxidants was better than their therapeutic effect.

In the present study, effects of different host strains of Bacillus licheniformis on the expression and secretion
of α-amylase were investigated. Firstly, the α-amylase expression vector, named pP43SAT, was constructed based on
the promoter P43 from Bacillus subtilis and the signal peptide, coding region and terminator of α-amylase gene from
B. licheniformis WX-02. The pP43SAT plasmids were then transformed into the B. licheniformis host strains WX-02
(ΔamyL), BL9 and BL10B, respectively, to obtain the α-amylase genetic engineering strains WX-02 (ΔamyL; pP43SAT),
BL9 (pP43SAT) and BL10 (pP43SAT), respectively. The α-amylase fermentation processes of these engineered strains
were compared. The α-amylase activities of strains BL9 (pP43SAT) and BL10 (pP43SAT) reached 94.01 and 101.94 U/mL,
respectively, which were increased by 21% and 31%, respectively, as compared with that of WX-02 (ΔamyL; pP43SAT).
These results showed that the novel host strains BL9 and BL10 contributed to the secretion and expression of α-amylase.
It was proved that the deletion of multiple proteases genes could enhance α-amylase expression obviously, and this study
provided the novel host strains and novel strategies for efficient expression of α-amylase.

The tuber of purple sweet potato (Ipomoea batatas cultivar Jizishu No.1) was processed through combination
of starch enzymatic hydrolysis and alcoholic yeast fermentation into a red wine similar in color to grape wine. The starch
liquefaction and saccharification as well as fermentation conditions were optimized using an orthogonal array design. The
aroma components of the sweet potato wine were determined by gas chromatography-mass spectrometry (GC-MS) and the
contents of amino acids and organic acids were detected by high performance liquid chromatography (HPLC). The maximum
hydrolysis efficiency of starch of 92% was obtained when the starch liquefaction was carried out at 92 ℃ for 60 min with
3 U/g of amylase at a material to water ratio of 1:3, followed by 60 min saccharification at 50 ℃ and pH 4.5 with 300 U/g
of glucomylase. The subsequent fermentation was performed for 7 days at 23 ℃ and pH 4.0 after inoculation with 2 × 106
active dry yeast cells/mL, yielding an alcohol content of 12.4% (V/V). A total of 46 aroma components, 17 amino acids and
9 organic acids were identified in the wine and it contained 145 mg/L anthocyanins. The purple potato red wine possesses a
unique flavor and various nutritional components and thus it has the potential for further development.

Microbial strains responsible for naturally fermented pancake flavor with local characteristics were isolated
and screened from fermented pancake batter for providing the basis for industrial production of traditional foods. Using
enrichment culture and plate streaking, the dominant species in fermented pancake batter were isolated. The initial screening
was performed by colony morphology, color and size, and the secondary screening was performed by physiological and
biochemical tests, and tolerance test. The final isolates were identified by VITEC-2 compact microbial identification system.
The results showed that nine strains of lactic acid bacteria and eleven strains of yeasts were obtained from fermented
pancake batter, and lactic acid bacteria R2 and R8 and yeast Y8, which had good fermentation performance, could be used as
fermentation starters in combination for panckage batter. R2 was identified as Leuconostoc mesenteroides, R8 as Pediococcus
pentosaceus, and Y8 as Saccharomyces cerevisiae.

A comprehensive meta-analysis was conducted to evaluate the effect of lactotripeptides (LTPs) Val-Pro-Pro
(VPP) and Ile-Pro-Pro (IPP) on blood pressure (BP) after oral administration. Twenty one randomized, placebo-controlled
studies with 27 trials consisting of 2 142 prehypertensive or hypertensive individuals were identified through a defined
search strategy, and due to heterogeneity among studies the random effect model was used for the analysis. The pool effect
was a reduction of －1.78 mmHg [95% confidence interval (CI): － 2.47 to －1.08, P < 0.001] for systolic blood pressure
(SBP) and －0.67 mmHg (95% CI: － 1.11 to －0.23, P < 0.001) for diastolic blood pressure (DBP), and no publication
bias was present. Subgroup analyses showed that the intake of LTPs resulted in significant decreases in BP in Asians (SBP:
－6.56 mmHg; DBP: －3.01 mmHg), in subjects from publications before 2008 (SBP: －6.57 mmHg, DBP: －3.08 mmHg)
and participants with a dose of less than 5 mg/d (SBP: －5.20 mmHg; DBP: －2.05 mmHg), and in office SBP
(－2.74 mmHg) and DBP (－1.18 mmHg) and home SBP (－7.61 mmHg) and DBP (－4.83 mmHg), whereas no significant
effects were observed in their respective counterparts. These results suggest that functional foods containing LTPs may be
useful as part of dietary intervention of pre- or mild hypertension.

To analyze the growth-promoting effects of different doses of casein glycomacropeptide (CGMP) on
intestinal bifidobacteria in mice by quantitative real-time polymerase chain reaction PCR (qRT-PCR), which reveal whether
or not CGMP derived from milk is able to proliferate the key intestinal probiotics. Methods: A total of 50 healthy BALB/c
mice were randomly divided into five groups: control group (daily diet), placebo group (0.2 mL of normal saline), low-,
moderate-, high-dose CGMP treatments (the same volume as normal saline at different concentrations). The administration
duration was 2 weeks. We took the fresh feces of mice after 0, 3, 5, 7, 9, 11, 13 and 15 consecutive days of once-daily
administration and at 6 days after the last administration for genomic DNA extraction. Five pairs of group-specific primers
for bifidobacteria were designed according to 16S rRNA sequence. Bifidobacterium bifidum CICC6071 was used to make
the standard curve by gradient dilution to determine the response sensitivity. The melting curves of PCR products were used
to evaluate the specificity. The results indicated that qRT-PCR could accurately quantify the number of mouse intestinal
bifidobacteria. The moderate dose of CGMP could promote the growth of bifidobacteria and the number of bifidobacteria
reached the maximum after 11 days of administration. This study demonstrates that CGMP from milk has the function of
regulating the mouse intestinal bifidobacteria in a dose-dependent manner.

Objective: To evaluate the in vitro antioxidant activities of anthocyanins extracted from purple sweet potato
and investigate the protective effect of the anthocyanins on H2O2-induced oxidative stress in HepG2 cells. Methods: The
anthocyanins were extracted and purified from the dried powder of purple sweet potato. The total reducing power, free
radical scavenging effect and red blood cell hemolysis-protecting effect of the anthocyanins were measured. Moreover,
an in vitro HepG2 cell damage model induced by H2O2 was established, and the MTT (3-(4,5-dimethylthiazol-2-yl)-
2,5-diphenyltetrazolium bromide) method was used to detect the protective effect on HepG2 cell injury of different
concentrations of the anthocyanins. Results: The anthocyanins had good in vitro antioxidant effects, possessing reducing
power similar to that of VC and potent scavenging activities hydroxyl and superoxide anion radicals in a dose-dependent
manner. The superoxide anion radical scavenging activity was higher than that of BHT at the same concentration. The
anthocyanin extract at 50–1 600 μg/mL could restrain the HepG2 cells from apoptosis caused by H2O2 and it at 800 μg/mL
yielded a survival rate of HepG2 cells of (88.03 ± 7.48) %. Conclusion: The anthocyanins from purple sweet potato possess
good in vitro antioxidant ability and obvious protective effects on HepG2 cells from oxidative stress injury induced by H2O2.

Purpose: To evaluate the in vitro anti-inflammatory potential of total flavonoids from blueberry leaves. Methods:
a co-culture system of HaCaT cell and flavonoids were constructed. To examine the effect of flavonoids on the expression of
inflammatory cytokines including interleukin 6 (IL-6), interleukin-8 (IL-8), and interferon induced protein 10 (IP-10), realtime
reverse transcription quantitative PCR (RT-qPCR) was used to detect the expression of the related genes after co-culture
for different periods of time(0, 15, 30, 60, and 120 min). The anti-inflammatory mechanism of flavonoids from blueberry
leaves was analyzed at the molecular level. Results: The total flavonoids from blueberry leaves significantly enhanced
the expression of anti-inflammatory cytokines (IL-6 and CXCR-2) (P < 0.05) and significantly inhibited the expression of
pro-inflammatory cytokines (IL-8, IP-10) (P < 0.05) to achieve the anti-inflammatory activity. Chemotactic factor receptor
CXCR-1 was regulated complicatedly. Conclusions: The total flavonoids from blueberry leaves could decrease inflammation
by regulating the function of several gene loci via several steps.

Purpose: To examine the acute toxicity and genotoxicity of gibberellin A3 (GA3), which can provide scientific
support for the reasonable use of GA3 and a reference for establishing maximum residue limit (MRL) for GA3. Methods:
Acute toxicity was examined by using the maximum tolerated dose method while genotoxicity was examined using Viciamicronucleus
test, bone marrow cell micronucleus test and sperm abnormality test in mice. Results: The acute oral LD50 of
GA3 in Kunming mice was > 15 000 mg/kg. As GA3 concentration increased from 0.1 to 2.0 mg/L, the micronucleus rate of
Vicia faba root tip cells showed a rising trend, which indicated a highly significant difference compared to negative controls
and the micronucleus index remained higher than 1.5 at all investigated GA3 concentrations. The bone marrow micronucleus
rates of male and female mice treated with 7.5 g/kg GA3 were 7.47‰ and 7.07‰, respectively, and the sperm malformation
rate of mice was 5.47%, which revealed highly significant differences compared to that of negative controls (P < 0.01).
Conclusion: Although GA3 with low acute toxicity can be considered as a non-toxic substance, it causes genotoxicity to plant
cells and animal somatic and germ cells at high doses. The MRL for GA3 should be set up as early as possible.

Objective: To investigate the effects of water-soluble oxidized konjac glucomannan (OKGM) and water-insoluble
RS4-type resistant starch on growth performance, body composition and serum biochemical indices of Schizothorax prenanti
Tchang (SPT). Methods: A total of four hundred and fifty healthy SPT with average body weight of (87.58 ± 5.16) g were
randomly divided into 5 groups with each group including 3 replicates of 30 fish. The control group (C) was fed with a basal
diet without OKGM or RS4-type resistant starch, and the treatment groups OKGM1.6, OKGM3.2, RS41.6, and RS43.2 were fed
with the same basal diet supplemented with 1.6% and 3.2% of OKGM, and 1.6% and 3.2% of RS4-type resistant starch,
respectively. The experiment lasted for 60 days. Growth performance, body composition and serum biochemical indices
were measured. Results: Compared with the control group, the highest weight gain ratio (WGR), specific growth ratio (SGR)
and protein efficiency ratio (PER) and the lowest feed conversion ratio (FCR) were obtained by dietary supplementation with
1.6% OKGM (P < 0.05). These four paramers were not significantly changed by dietary RS4-type resistant starch. The FCR
was moderately reduced by dietary supplementation with 3.2% RS4-type resistant starch (P < 0.05). The crude protein content
of muscle was increased by adding OKGM to the diet. The crude lipid content of muscle and hepatopancreas were minimized
by 3.2% dietary OKGM (P < 0.05). The moisture and crude ash contents of muscle were not significantly affected by dietary
OKGM or RS4-type resistant starch (P > 0.05). The serum concentration of triglyceride was significantly decreased and serum
high density lipoprotein cholesterol (HDL-C) was significantly increased in OKGM1.6 group (P < 0.05). Similarly, the serum
concentrations of total cholesterol and triglyceride were significantly decreased and serum HDL-C was increased in RS43.2
group (P < 0.05). Conclusion: Dietary supplementation with 1.6% OKGM could ameliorate the growth performance of SPT,
increase the PER, decrease the levels of crude lipid in muscle and hepatopancreas, and regulate serum biochemical indexes.

Objective: To examine the effect of acrylamide (AA) on cell growth and progesterone synthesis in rat R2C cells.
Methods: R2C cells were treated with AA at concentrations of 0.25, 0.5, 0.75, 1, 2, 4 and 6 mmol/L, respectively. Three
inhibitory concentrations (IC25, IC50 and IC75) were determined by MTT (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium
bromide) assay. Cell morphology was observed after being stimulated by the three inhibitory concentrations of AA for 24 h.
DNA damage in R2C cells was measured by comet assay. The amounts of progesterone biosynthesis after being exposured
to AA for 4 h and 24 h were detected by radioimmunoassay (RIA). Results: AA could inhibit the cell viability. The IC25,
IC50 and IC75 were determined to be 1.140, 1.925 and 3.250 mmol/L, respectively. At these three concentrations, AA could
affect cell morphology to different extends. DNA was significantly damaged at three concentrations of AA for 4 h, whereas
the progesterone levels were significantly reduced after being exposed to AA for 24 h. Conclusion: AA can inhibit the cell
growth and reduce the progesterone synthesis of R2C cells.

This study aimed to investigate the effects of dehydroepiandrosterone (DHEA) on routine biochemical indicators
and the expression levels of lipid metabolism-related genes. A total of 60 male Sprague-Dawley (SD) male rats were
randomly divided into 4 groups: control group (0 mg/(kg·d) DHEA), low-dose group (25 mg/(kg·d) DHEA), moderate-dose
group (50 mg/(kg·d) DHEA) and high-dose group (100 mg/(kg·d) DHEA). The results showed that DHEA significantly
decreased body weight in moderate-dose group when compared with control group (P < 0.05). The levels of serum
triacylglycerol and glucose were highly significantly decreased in moderate-dose group (P < 0.01). The level of high-density
lipoprotein cholesterol (HDL-C) was significantly increased in high-dose group (P < 0.05). The results of quantitative realtime
polymerase chain reaction (qRT-PCR) showed that mRNA expression level of fatty acid synthase (FAS) was significantly
decreased in moderate-dose group (P < 0.05 or P < 0.01) when compared with control group. The mRNA expression levels
of sterol regulatory element binding protein-1 (SREBP-1) and hepatocyte nuclear factor-4 (HNF-4) were significantly
decreased in all the DHEA groups (P < 0.05 or P < 0.01). However, the mRNA expression level of acetyl coenzyme A
carboxylase (ACC) was not significantly changed (P > 0.05). As for the adipolysis-related genes, the mRNA expression
levels of acyl coenzyme A oxidase (ACO) were significantly decreased in all the DHEA groups (P < 0.05 or P < 0.01).
The mRNA expression levels of carnitine palmitoyl transterase-1 (LCPT-1) and peroxisome proliferator activated receptor-α
(PPARα) were significantly decreased in both low- and high-dose groups (P < 0.05 or P < 0.01). The mRNA expression levels of
adipose triglyceride lipase (ATGL) were significantly decreased in both moderate- and high-dose groups (P < 0.05 or P < 0.01). These
findings indicate that DHEA affects the key factors affecting lipid metabolism, resulting in decreased fat deposition in male rats.

Pueraria lobata (Willd.) Ohwi (Fabaceae), a traditional edible and medicinal plant in China, is used in in
traditional Chinese medicine. Puerarin is one of its most important and effective components. According to the traditional
Chinese medicinal theory, the roots of Pueraria lobata (Willd.) Ohwi (Fabaceae) have many functions such as relieving
exterior syndrome, reducing fervescence, promoting the secretion of saliva or body fluid, and quenching thirst. Modern
pharmacological research suggest that both Pueraria lobata (Willd.) Ohwi (Fabaceae) and puerarin exert cerebral
protections in animal or cell models of Alzheimer’s disease, Parkinson’s disease and stroke, and the mechanisms
involved may be associated with regulating the GSK-3β/Nrf2, PI3K/Akt and cAMP/PKA apoptosis signal pathways.
These results indicate that Pueraria lobata (Willd.) Ohwi (Fabaceae) has the potential to be developed into health
foods against nervous system diseases.

Steviol glycosides are high-potency and low-calorie sweeteners extracted from the leaves of Stevia rebaudiana.
They are considered as the most ideal alternative to sucrose. In toxicological tests, steviol glycosides do not exert serious
acute toxic, genotoxic, or carcinogenic effects. In addition to being an excellent sweetener, steviol glycosides possess a
lot of functional attributes such as anti-hypertensive, anti-hyperglycaemic, anti-tumour, antibacterial, anti-inflammatory,
etc. Owing to their highly adjustable structures, steviol glycosides have been used as precursors for the synthesis of the
derivatives which have many potential applications. Recent progress in understanding the functions of steviol glycosides is
discussed in this review to guide future exploitation of these bioactive compounds.

Polyphenols are plant secondary metabolites that are ubiquitous in plant-based foods, including flavonoid, caffeic
acid, chlorogenic acid, etc. Growing evidence indicates that beverage, fruits and vegetables rich in polyphenols can reduce
the incidence of a number of chronic diseases such as obesity, cardiovascular diseases, diabetes, even the occurrence and
development of cancer. These protective effects on health are attributed, at least in part, to the presence of polyphenols
with antioxidant, antibacterial, immunoenhancing effects and the physiological activities involved in regulating nutrient
metabolism. This review discusses the impact of polyphenols on carbohydrate and lipid metabolism in relation to the
activities of related enzymes, the expression of related genes, insulin secretion, and the digestion and absorption of nutrients.

Ebola haemorrhagic fever is a zoonotic disease which has a high fatality rate and the majority of infested hosts are
human beings or non-primate animals. It is originally widespread in the countries spanning the equatorial forest regions of
Africa, but now it has been transmitted all over the world. Thus, it is a potential threat to human life and health. The ecology
and epidemiology of Ebola virus, and the prevention and control of this disease are reviewed in this paper. Meanwhile, the
reservoir species for Ebola virus, its route of transmission among susceptible hosts, potential threats of animal-derived foods
and the countermeasures are also discussed. This review attempts to provide some references for preventing Ebola virus
from being transmitted to China through animal-derived foods so that food safety and human health can be ensured.

Fruits and vegetables constitute an important part of our daily diet. Being rich in vitamins, minerals and
bioactive substances, fruits and vegetables play a vital role in human health. Polysaccharides are a group of significant
bioactive substances with many health benefits, such as antitumor, antioxidation, anti-aging, anticoagulation, antidiabetics,
hypolipidemic, etc. The outstanding advantages of polysaccharides from fruits and vegetables as natural active substances
are extensive sources and no toxic or side effects. China has fruit and vegetable resources, creating a unique advantage
in researching and applying plant polysaccharides. This paper provides a description of the classification and structure
of polysaccharides from common fruits and vegetables, elaborates the bioactivities and mechanisms of action of the
polysaccharides and summarizes the current status of the application of polysaccharide extraction and purification techniques
on fruits and vegetables. The existing problems and solutions in the process of polysaccharide extraction and purification are
pointed out. Furthermore, the future development and application prospects of polysaccharides from fruits and vegetables
are also envisioned.

Transgenic technology has attracted worldwide attention, and genetically modified (GM) crops are related to
human health and ecological environment. Therefore, the safety assessment of GM crops is of vital importance, and various
evaluation methods have been developed and constantly improved. It is particularly noted that “omics” technologies have
provided new ideas for the safety assessment of GM crops. This paper discusses the necessity and history of the development
of “omics” technologies and reviews the current status and future trends of the leading “omics” technologies for the safety
assessment of GM crops in order to provide new directions for GM crop safety assessment.

Food-derived immunoactive peptides have a variety of regulatory functions in the human immune system. They
are generally derived from casein, lactoferrin, fish and shellfish protein, wheat protein, rice protein and soybean protein. To
date, researchers have conducted a large number of studies on their structures, action mechanisms and applications in animal
experiments as well as in clinical research. Remarkable achievments have been made in this area. In this review paper, we
elucidate the structures and action mechanisms of food-derived immunoactive peptides.

Risk assessment is the core and foundation of risk analysis. Risk assessment of the factors that affect the
food safety is of great importance to guarantee food safety, promote food commodity trade and improve the food safety
management system. This paper overviews the sources of food safety risks of aquatic products in China, summarizes the
recent progress in risk assessment of aquatic products for biological hazards such as microorganisms/viruses as well as
fishery drugs, formaldehyde, polyphosphate and heavy metals in import and export trade. We point out the main problems existing
in the risk assessment of aquatic products such as lack of basic data. We also put forward some suggestions on strengthening the
safety risk assessment of aquatic products in order to ensure the quality and safety of aquatic products in China.

With increasing awareness about food safety, natural food additives with multi-functions have drawn more and
more attention. Vanillin, a readily extractable natural flavor compound, is widely used in food storage and processing,
especially in the dairy industry because of the low cost of its sources and the mature production technology. This review
presents the structure and properties of vanillin and summarizes its application in food preservation and its functions as
antibacterial, antioxidant and stabilizer. In addition, problems that need to be further studied in the application of vanillin are
proposed and its application prospects are discussed.

The management of food inspection agencies in western countries is characterized by diversification of subjects,
clear definition of the responsibility of each division and emphasis on macro-regulation by the government. The operation
of the agencies highlights legalization, focuses on the fairness of laws, regulations and standards, and ensures that there
are laws to abide by and they are strictly enforced. All of these characteristics mentioned above can provide a reference
for the management and operation of China’s food inspection agencies. According to the current food inspection problems
in China, such as fragmental regulation, standards gaps, and lack of detection techniques and enforcement, we propose
some suggestions as follows: 1) promoting institutional reform comprehensively and exploring the establishment of food
inspection agencies suitable for China’s national situation; 2) improving the food inspection system and emphasizing the
effectiveness of institutional set-up and operation; and 3) completing the food laws and standards to ensure that there are
laws to abide by and that they are strictly enforced.