In view of the bitter taste defect in hard yak milk cheese, calf rennet, microbial rennet and papain were used to
prepare yak milk hard cheese in the present study to explore the degradation degree of pH 4.6 water-insoluble casein of hard
yak milk cheese, as evaluated by urea-polyacrylamide gel electrophoresis (urea-PAGE) and sensory evaluation of bitterness
during the ripening period, as well as explore the effect of degradation degree of pH 4.6 water-insoluble casein on bitterness
of hard yak milk cheese. The results indicated that hard yak milk cheese casein revealed significant degradation during the
ripening period; moreover, αs-casein underwent much more extensive and faster degradation than β-casein. The pH 4.6
water-insoluble casein of hard yak milk cheese made with papain showed higher intensity bands in the Pre-αs-casein region
as shown by urea-PAGE, while the degradation degree of αs-casein and β-casein was significantly higher than that of pH 4.6
water-insoluble casein from hard yak milk cheeses prepared with microbial rennet and calf rennet (P < 0.05). The bitterness
of hard yak milk cheese prepared with papain was significantly higher than that obtained from microbial rennet and calf
rennet (P < 0.01). These results suggested that the contents of residual αs-casein and β-casein showed a highly significant
negative correlation with bitterness for three yak milk hard cheeses by principal component analysis. This investigation can
provided a theoretical basis for the quality control of hard yak milk cheese.

The effects of irradiation time, irradiation distance and pH of toxin solutions on the removal of deoxynivalenol
(DON) and T-2 toxin by ultraviolet (UV) irradiation were investigated. The concentration of toxins and their derivatives
were analyzed by high performance liquid chromatography coupled with tandem mass spectrometry (HPLC-MS/MS) and
quantified by an external standard method. The concentration of DON and T-2 toxin in solutions decreased with increasing
irradiation time and decreasing irradiation distance and pH of toxin solutions. The removal rates of DON and T-2 toxin
were (84.90 ± 2.52)% and (74.60 ± 2.74)% after UV irradiation for 60 min under the conditions of 7, 1.0 μg/mL, 20 W and
150 mm for toxin solution pH , toxin concentration , UV light power , and irradiation distance, respectively. The solutions
containing DON and T-2 toxin did not contain known derivatives of both toxins after UV irradiation. DON and T-2 toxin
might be transformed into new unknown products. DON and T-2 toxin were removed obviously by UV irradiation in
non-alkaline condition.

In order to develop ready-to-use surimi products with cold preservation, the effects of acidification conditions
(temperature and time), pasteurization conditions and glucono-δ-lactone (GDL) concentration on gel properties of
Pagrosomus major surimi were investigated. The results indicated that the highest values of breaking force, breaking
distance and gel strength of surimi gel were obtained, which were 524.23 g, 1.019 7 cm and 534.26 g·cm, respectively, when
the acidification was conducted at 35 ℃ for 1.5 h; the heating teatment was conducted at 68 ℃ for 45 min to ensure that fish
sausages meet the hygienic standards of food safety. At the same time, the surimi gel could also have better quality. As GDL
concentration went up, breaking force, gel strength and whiteness of surimi gel rose, while the water-holding capacity fell.
The orthogonal array method was used to select the optimal conditions for acidificaiton as GDL concentration of 2.10%,
acidification temperature of 35 ℃ and acidification time of 2.0 h.

The aim of this study was to investigate the effect of geographical origin on physical characteristics and chemical
compositions of Newhall navel oranges from different areas. Samples from 17 growing areas in China indicated significantly
differences in physical characteristics and chemical compositions, including fruit weight, total soluble solid (TSS) content,
titratable acidity (TA), sugar components, organic acids, mineral elements and amino acids. Correlation analysis revealed
obvious variations among geographical origins allowing successful differentiation of Newhall navel orange according to their
quality characteristics and organic components. TSS content very significantly correlated with mean annual temperature,
annual rainfall and sunshine hour. TA and vitamin C were closely associated with mean annual temperature and sunshine hour.
Additionally, Mineral contents and amino acid composition as useful chemical parameters also revealed significant differences
among different locations. Significantly negative correlation of Arg and Asp contents with sunshine hour as well as annual
rainfall was found for pulp but not peel; Lys in peel showed highly significant correlation with relative humidity.

The degradation of patulin in aqueous solution by glow discharge plasma was studied using different acidities and
catalysts. The results showed that patulin could be rapidly and effectively degraded by glow discharge plasma at DC voltage of
600 V and in the current range of 145–155 mA. The condition of pH 4.0 was favorable to the degradation. Fe2+ and hydrogen
peroxide had obvious catalytic effect on the degradation, but nano-zinc oxide slowed down the degradation of patulin.

In this study, the effect of ethanol concentration on the yield, purity, physicochemical properties and antioxidant
activity of intracellular polysaccharides (IPs) isolated from Phellinus igniarius was analyzed. Results indicated that with an
increase in ethanol concentration, the yield of crude polysaccharides increased, but polysaccharide content of the precipitated
crude polysaccharides changed irregularly. Each of the IPs precipitated by different concentrations of ethanol contained
xylose, mannose, galactose and glucose. Scanning electron microscopy (SEM) images showed that the IPs precipitated by
low concentration (65%、75%、85%) of ethanol presented a uniform spherical shape, whereas those precipitated by high
concentration (95%) of ethanol were clustered into large flakes. IPs of Phellinus igniarius had obvious antioxidant activity
in vitro in a dose-dependent manner and the IPs precipitated by 95% ethanol had the best scavenging activity against DPPH,
hydroxyl and ABTS+ free radicals and the strongest ferric reducing antioxidant power.

By adding egg white powder with different mass ratios in wheat flour, the gelatinization characteristics,
farinograph properties, cooking characteristics, texture characteristics and sensory quality of noodles were measured to
evaluate the effect of egg white powder on the quality of wheat flour and noodle. The results showed that peak viscosity,
low viscosity, final viscosity and breakdown increased gradually with the addition of egg white powder. Peak time presented
a descending trend and pasting temperature showed no significant changes. Water-absorbing capacity of dough decreased
greatly with increasing addition of egg white powder. The dough development time was apparently lower than that of the
control group although it exhibited no obvious change with increasing addition of egg white powder. When 3% egg white
powders was added, the strongest dough stability and the lowestsoftening degree of dough were achieved simultaneously. The
water absorption index and best cooking time were obviously increased by the addition of egg white powder. When the addition
amount was 3%, the smallest cooking loss of noodles was observed. The breaking force, tensile force and hardness of noodles
increased with increasing amount of egg white powder. Taking into consideration cooking characteristics, texture characteristics
and sensory evolution of noodles, the comprehensive quality of noodles added with 3% egg white powder was the best.

The effect of slaughter age (60, 70 and 80 days) on carcass and meat quality of Hyla rabbits was investigated.
Slaughter weight, hot carcass weight, chill carcass weight, reference carcass weight, dressing percentage, perirenal fat/
reference carcass weight ratio, dissectional fat/reference carcass weight ratio revealed a significant increase with slaughter
age (P < 0.05), whereas carcass drip loss exhibited a significant decrease (P < 0.05). pH24 h showed a downward trend with
the extension of slaughter age. Lightness (L*) and redness (a*) of biceps femoris (BF) muscle had no difference between
70 and 80 days. Similarly, L* and a* values of longissimus lumborum (LL) muscle showed no difference among three ages.
Water-holding capacity and shear force of LL muscle had no difference between 70 and 80 days, while lower values were
observed when Hyla rabbits were slaughtered at the age of 60 days. Cooking loss significantly decreased with increasing
slaughter age in LL muscle (P < 0.05). In LL and hind leg muscles, the contents of crude protein and crude ash exhibited no
difference at different slaughter ages, while crude fat content significantly increased and water content slightly decreased
with the extension of slaughter age. These results showed growth potential of Hyla rabbits was not fully developed when
they were slaughtered at 60 days old, and good slaughter benefit was achieved at the age of 70 days, whereas eating quality
of carcass and muscle was improved at the age of 80 days.

Tofu was made from 12 soybean varieties by two different methods including squeezing homogenates before
heating (method 1) and squeezing after heating raw soymilk with okara (method 2). The contents of total protein, protein
subunits and total lipid, tofu yield, color and texture profile of the prepared samples were determined. The results showed
that the contents of protein and lipid, and tofu yield were significantly different (P < 0.05) between the two preparation
methods, and our analysis implied that method 2 was advantageous over method 1 in terms of nutritional preservation, tofu
yield and tofu quality.

Common processed fish products in the market were investigated in this study to determine and correlate the contents
of carbonyl group, thiol group and disulfide bond, as well as protein hydrophobicity. The results showed that different processed
fish products exhibited significant differences in the contents of carbonyl group, thiol group and disulfide bond, as well as protein
hydrophobicity (P < 0.05). The carbonyl content of cold fresh products was low (0–1 nmol/mg), while the carbonyl content of
salted products was the highest (6–10 nmol/mg). The thiol group content of frozen fresh products was higher (70–100 nmol/mg),
and the disulfide bond content was the lowest (0.1–0.2 nmol/mg). In other processed fish products, the thiol group content was
30–70 nmol/mg, and the disulfide bond content was 1–5 nmol/mg. Correlation analysis revealed that there was a significant correlation
between carbonyl content and protein hydrophobicity (r = 0.84, P < 0.01). A significant relationship existed between thiol group
content and disulfide bond content (r = −0.59, P < 0.05). Our experimental results showed that the degree of protein oxidation was
higher in roasted and salted products than dried products; the lowest degree of protein oxidation was found in frozen fresh products.

The effects of NaCl, sucrose and pH on gelatinization characteristics of millet starch and flour were evaluated
by using differential scanning calorimeter (DSC) and SPSS software in the present study. The results showed that under
the same conditions, the gelatinization temperature (including initial gelatinization temperature T0, peak gelatinization
temperature Tp and pasting termination temperature Tc) of millet starch was (2.65 ± 0.87) ℃ lower than that of millet flour;
the gelatinization enthalpy (ΔH) was (2.51 ± 0.32) J/g higher than that of millet flour; the gelatinization temperature of both
millet starch and millet flour with the addition of NaCl was (4.30 ± 1.24) ℃ higher than that of those with the addition of
sucrose. Acidic conditions could inhibit starch gelatinization, whereas alkaline conditions could accelerate this process.

This study was aimed to investigate the effects of different central temperatures on quality characteristics in
heated Hyla rabbit meat. Variations in the eating quality, textural properties, protein solubility of Hyla rabbit meat were
studied. The heating mathematical curve was fitted. The results showed that the drip loss was increased gradually. As the
central temperature rose, shear force was significantly increased at 25–50 ℃ and 60–80 ℃, but significantly decreased
at 50–60 ℃, and did not significant change at 80–90 ℃. pH remained almost unchanged after the initial increase. L* value was
significantly increased at 25–40 ℃, and remained unchanged at 40–90 ℃. a* value was significantly decreased at 25–40 ℃, and
remained unchanged at 40–90 ℃. b* value showed a decreasing trend after an initial increase. Hardness exhibited a significant
increasing trend. Cohesion was significantly increased at 25–40 ℃, followed by no significant change at 40–90 ℃. Elasticity
showed an upward trend after an initial fall. Gumminess exhibited a significant increase at 25–40 ℃ and 80–90 ℃, but no
significant change at 40–80 ℃. Chewiness revealed a significant increase at 25–40 ℃ and 70–90 ℃, but no significant change at
40–70 ℃. Myofibrillar protein solubility significantly decreased at 25–40 ℃ and 70–80 ℃. The variation in quality characteristics
of rabbit meat is closely related to the change in protein solubility during the heating process.

The effects of pretreatments, namely, blanching, ultrasonic-assisted blanching and ultrasound on hardness,
crispness, color, VC content and microstructure of dried Agaricus bisporus products during far infrared drying were
investigated. Results showed that ultrasound pretreatment could induce reduction of the drying time. Compared with
unpretreated dried Agaricus bisporus products, ultrasonic pretreated samples showed an obvious decrease in hardness, and
a significant increase in crispness. Ultrasound pretreatment significantly improved the rehydration rate and reduced the
shrinkage rate of dried products. In addition, ultrasonic-assisted blanching and blanching pretreatments induced the loss of
color, rehydration rate and VC content, and an increase inshrinkage rate. These changes may be due to the destructive effect
of high temperature on the cellular structure of Agaricus bisporus. Thus, the application of ultrasound as a pretreatment
method can improve the quality of dried Agaricus bisporus products.

Changes in color and carotenoid content of yellow corn grain during grain filling, milky and dough stages were
investigated by high performance liquid chromatography atmospheric-diode array detection-atmospheric pressure chemical
ionization-mass spectrometry HPLC-DAD-APCI-MS with a C30 column. The accumulation pattern of caroteniods and the
relationship between carotenoid content and color were also discussed. The results showed that consistent trends of total
carotenoid content and color were observed for yellow corn grain during the whole developmental process. As the maturation
proceeded, the total carotenoid content constantly increased, and corn grain gradually turned yellow; the milky stage was
the critical period of carotenoid accumulation. The changes in individual carotenoid content were different during the whole
developmental process. The contents of antheraxanthin, zeaxanthin, lutein, α-cryptoxanthin and β-cryptoxanthin had an
upward trend, while the content of neoxanthin tended to decline as the developmental stage progressed although α-carotene
and β-caotene had no significant change. Correlation analysis between carotenoid content and color indicated highly
significantly or significantly positive relationships between the contents of antheraxanthin, zeaxanthin, lutein, α-cryptoxanthin
and β-cryptoxanthin and L*, a*, b* and C color values, whereas these carotenoids were negatively related to H value.

The antioxidant activity of anthocyanins extracted from purple sweet potato by organic solvent, ultrasonicassisted
or microwave-assisted extraction was comparatively evaluated by radical scavenging activities against hydroxyl,
DPPH and superoxide anion radicals, total antioxidant capacity (TAC), reducing power and ferrous ion chelating activity.
The results showed that the anthocyanins extracted from purple sweet potato, irrespective of the extraction method used,
exerted antioxidant activities except for ferrous ion chelation. Moreover, the results from 5 antioxidant assays consistently
indicated that the antioxidant capacity of anthocyanins extracted by microwave-assisted, ultrasonic-assisted and organic
solvent extraction revealed a decreasing trend in turn. The extracted anthocyanins showed the strongest ability to scavenge
free radicals followed by reducing power and total antioxidant capacity, and possessed the lowest ferrous ion-chelating
activity. Both ultrasonic-assisted and microwave-assisted extraction are beneficial for maintaining antioxidant activity of
anthocyanins extracted from purple sweet potato, with the latter being superior to the former.

Quadriceps femoris muscles from Dazu black goat’s rear legs were used to investigate the changes in sensory and
physicochemical parameters during postmortem aging, including drop loss, color, shear force, cooking loss, pH, glycogen
content, myofibrillar fragmentation index, total volatile basic nitrogen (TVB-N) and thiobarbituric acid value (TBARS).
The results showed that the changes in drip loss, pH, glycogen content and TBARS occurred mostly during the first 72 h of
postmortem aging; after 24 h of postmortem aging, pH and drip loss did not significantly change (P > 0.05), while MFI value
had a significant difference (P < 0.05). TVB-N was in accordance with the first-grade standard level of fresh meat during
the first 72 h of postmortem aging. Therefore, the appropriate postmortem aging time was 72 h, as judged by the changes in
sensory evaluation, color, water-binding capacity, shear value, pH and TBARS; based on the changes in TVB-N value, the
aging time was no longer than 72 h. Collectively, the best aging time was 72 h.

In order to optimize the culture conditions for γ-aminobutyric acid (GABA) production in germinated tartary
buckwheat under salt stress, the effects of NaCl content, germination time and germination temperature on the accumulation
of GABA during the germination of tartary buckwheat were explored by response surface methodology (RSM). Results
showed that the optimal conditions with salt stress for GABA accumulation in germinated tartary buckwheat were
determined as NaCl content of 34 mmol/L, germination time of 5 days and germination temperature of 31 ℃. Under the
optimal conditions, the predicted highest GABA yield of 250.06 μg/g DW was obtained. Analysis of variance and validation
experiments suggested that the proposed regression model was extremely significant (P < 0.01) with R2 of 0.961 1 and could
accurately predict the accumulation of GABA in germinated tartary buckwheat under salt stress. This study can provide the
theoretical basis for future development of GABA-rich tartary buckwheat-based foods.

This study compared the effects of adding different modified starches, i.e., potato hydroxy propyl distarch
phosphate (HPDSP), tapioca acetate starch (TAS), hydroxy propyl starch (HPS) and potato acetate starch (PAS) on the
quality of non-fermented dough after freeze-thaw treatment. Results showed that the modified starches did not effectively
control water loss of frozen-thawed dough, but could lead to an increase in the relative content of deep-bound water and a
reduction in gelation capacity irrespective of the type or amount of modified starch. Firmness showed an initially downward and
then upward trend with increasing addition of modified starch, reaching maximum value lower than that of the control group.
The modified starches at low concentrations improved the textural properties of cooked sheets but had an adverse effect at high
concentration. The addition of TAS was not conducive to improving rheological properties of dough, while three other kinds
of modified starch at a low concentration (less than 5%) remarkably improved rheological properties of dough. Therefore, the
modified starches at low concentrations are effective for improving the quality of frozen and thawed dough.

Non-Saccharomyces wine yeasts, widely present on grapes and winemaking equipment, have important effects
on wine composition, aroma and flavor. To develop non-Saccharomyces yeasts for industrial winemaking, the growth
and fermentation characteristics of three indigenous non-Saccharomyces strains, Issatchenkia orientalis YF-12, Pichia
fermentans YF-19 and Hanseniaspora guilliermondii YF-28, were evaluated. The results showed that I. orientalis YF-12
and P. fermentans YF-19 grew better. All of the three strains revealed a certain tolerance to high concentrations of glucose
and SO2. H. guilliermondii YF-28 had poorer tolerance to ethanol. The volatile compound analysis was performed after
single species fermentation. The results showed that I. orientalis YF-12 and H. guilliermondii YF-28 produced more volatile
compounds than P. fermentans YF-19. Our present study shows the potential of I. orientalis YF-12 as a promising candidate
for winemaking.

Hard cheese from yak milk was made with three starter cultures, namely mesophilic starter culture, thermophilic
starter culture and their 1:1 mixture. In the present study, we explored the relationship between bitter taste and proteolysis
of yak milk-derived hard cheeses during the maturation process of 6 months. The contents of pH 4.6-soluble nitrogen (SN),
12% trichloroacrtic acid (TCA)-N and free amino acids (FAAs), and the ratio of hydrophobic peptide to hydrophilic peptide
were determined. We found that the contents of pH 4.6-SN, 12% TCA-N and FAAs in the hard cheese, irrespective of the
starter culture used, increased during the maturation process. Bitterness value had a positive correlation with the contents of
pH 4.6-SN, 12%TCA-N and FAAs with correlation coefficients of 0.400, 0.412 and 0.458, respectively. The change trend
and degree of the ratio between hydrophobic peptide and hydrophilic peptide in the three hard cheeses from different starter
cultures were different during the maturation process. The ratio between hydrophobic peptide and hydrophilic peptide tended
to decline in the cheese made with mesophilic starter culture, but decreased first and then increased in the cheeses obtained
from thermophilic starter culture and mixed starter culture; the degree of change was different in the latter two cheeses. A
slight reduction in the ratio between hydrophobic peptide and hydrophilic peptide was observed for cheeses fermented by
thermophilic starter culture when the maturation period was extended from 1 month to 3 months, whereas a significantly
increased value was achieved by further prolonging the maturation period to 6 months. Nevertheless, the opposite results
were found for cheeses fermented by mixed starter culture. Bitterness value had a positive correlation with the ratio between
hydrophobic peptide and hydrophilic peptide (r = 0.895). The ratio between hydrophobic peptide and hydrophilic peptide co
uld reflect the intensity of cheese bitter. Bitterness was closely related to proteolysis. Starter culture with a stronger ability to
degrade milk protein easyly produced the bitter taste. Thermophilic starter culture had the strongest ability to degrade milk
protein, followed by mixed starter culture, and mesophilic starter culture.

Three mutations (D148E/H149R, Q67E/N68R and D191E) of neutral phytase from Bacillus amyloliquefaciens
DSM 1061 have designed in our previous study. Enzymatic properties such as thermostability and catalytic efficiency were
studied in this paper. The structural changes were analyzed to explore the relationship with properties of mutant phytases.
The results showed that the half-life of D191E was 4.3 min longer than that of wild-type phytase at 85 ℃, but its catalytic
efficiency reduced to 48.9% of wild-type phytase. The catalytic efficiency of mutant D148E/H149R was increased to 229%
of wild-type phytase although the half-life was similar. The catalytic efficiency of Q67E/N68R was 93% of wild-type
phytase and the half-life was extended by 0.7 min. Circular dichroism showed that the catalytic efficiency of D148E/H149R
was improved most obviously while the content of α-helix decreased from 11.79% to 2.90%, and the content of random coil
was increased. The structure of Q67E/N68R changed little and its properties were closed to those of wild-type phytase. The
α-helical content of D191E increased to 24.59% while the catalytic efficiency decreased a lot. Using homologous models to
analyze the factors which may affect the thermal stability of phytases, we found that the B-factor value of D191 was high so
that it was unfavorable to the stability of phytase. The hydrogen bonds around mutation residues also changed. Homologous
model analysis will provide the theoretical basis for further study of phytase.

The traditional Yongchuan Douchi has a unique flavor and is always greatly loved by consumers. Its unique
flavor is produced by interaction of the complex microbial flora. Nested polymerase chain reaction (Nested-PCR) and
denaturing gel gradient electrophoresis (DGGE) were adopted to analyze the microflora ecological evolution of Yongchuan
Douchi during fermentation and it was found that in the koji-making process, the amounts of molds and bacteria exhibited
a logarithmic growth trend and the total number of colonies rapidly declined during the late stage of fermentation and
then remained stable at a lower level. A variety of lactic acid bacteria increased during the early stage of koji-making and
the number of species of lactic acid bacteria decreased during the late stage due to the growth inhibition by molds. At the
late stage of fermentation, Bacillus odysseyi, Lactobacillus oligofermentans and Lactobacillus lindneri were the dominant
bacteria. Besides, it was also found that infectious microbes such as Escherichia fergusonii grew at the beginning of kojimaking.
The dominant mould of Yongchuan Douchi during the entire koji-making period was always Mucor racemosus,
which was accompanied by the growth of Rhizopus sexualis, Rhizopus stolonifer, Syzygites megalocarpus, and Rhizopus
oryzae as well as Zygosaccharomyces sp. during the late phase of fermentation.

In order to screen excellent yeast strains for improving the sensory quality of wine, 40 wild yeast strains were
isolated from naturally fermented grapes grown in Xinjiang and Ningxia autonomous regions for laboratory-scale wine
fermentation. H02 and E22 strains were screened as excellent strains for producing high-glycerol, low-hydrogen sulphide
wine. Fermentation experiments for laboratory-scale production of wine (10 - 20 L) were conducted using the two strains
in 2010 and 2011, respectively, for investigating their fermentation characteristics. The physical and chemical indexes of
the resulting wines met the requirements of the Chinese national standard GB 15037-2006 for wine. In terms of sensory
evaluation, there was no significant difference (P > 0.05) between the two strains and commercial yeasts VL1, RC212 and
C2C. These results indicate that the screened strains have excellent fermentation characteristics for wine production.

The molecular weight and content of soluble polypeptide in high-temperature soybean meal subjected to
Monascus purpureus fermentation were determined to ascertain whether denatured protein could be decomposed during
the fermentation process. The strain was mutagenized with ultraviolet light. The mutant strains were inoculated into hightemperature
soybean meal and screened twice for the highest yield of soluble polypeptides. The results showed that
proteins were decomposed in high-temperature soybean meal during Monascus purpureus fermentation, producing soluble
polypeptides with molecular weight of 7.8–20.1 kD. The yield of soluble polypeptide from fermented soybean meal after
120 h of fermentation was (13.41 ± 0.20) mg/mL, which was 3.60 times higher than that from the original soybean meal.
Monascus purpureus was irradiated by a 15 W UV lamp at a distance of 35 cm with stirring for 50 s, leading to a death
rate of (82.70 ± 2.20)%. The mutant 0501100 could produce relatively high yield of soluble polypeptide under these
conditions. The yield of soluble polypeptide from soybean meal fermented by the mutant strain 0501100 for 96 h was
(17.20 ± 0.18) mg/mL, which exhibited a 1.47- and 4.61-fold increase when compared with that obtained from the original
strain under the same fermentation conditions and the original soybean, respectively. Moreover, the fermentation time was
shortened and the mutant strain had a good genetic stability.

Objective: An antagonistic strain against Fusarium solani was selected from the rhizosphere soil of ginseng, and
its inhibitory effect on plant pathogens was researched preliminarily. Methods: The strain was separated from the rhizosphere
soil of ginseng by the plate dilution method, selected directly using the pathogenic fungus Fusarium solani as the indicator
strain, and identified based on morphological, physiological and biochemical characteristics and 16S rDNA phylogenetic
analysis. The effects of the cell-free fermentation filtrate on mycelial growth and spore germination of pathogenic fungi were
determined. Meanwhile, the antagonistic spectrum of the antagonistic strain was assessed. Results: Strain HB-3 was isolated
from the rhizosphere soil of ginseng and exhibited an excellent antagonistic effect on Fusarium solani. It was identified as
Bacillus amyloliquefaciens. Inhibition zone test and growth inhibition detection showed that strain HB-3 had the strongest
inhibitory effect on mycelium and spores of pathogenic fungi, and displayed a wide antagonistic spectrum, suggesting
obvious inhibition on fungal pathogens of ginseng such as Fusarium solani, Phytophthora cactorum, Cylindrocarpon
destructans, Sclerotinia schinseng and Botrytis cinerea. Conclusion: Strain HB-3 has a strong effect on biological control of
Fusarium solani showing a significant inhibitory effect on the growth of the pathogenic fungus.

In the present study, minced squid meat was used as the fermentation substrate for Bacillus natto to improve the
application value of squid minced meat. The effects of liquid-solid ratio (1:2–1:5), glucose concentration (0.5%–3.5%),
initial pH (6.0–9.0), fermentation time (24–96 h) and fermentation temperature (27–42℃) on the amino nitrogen content
of fermented broth were evaluated. Using one-factor-at-a-time method, the fermentation time and temperature were
selected as 72 h and 37 ℃, respectively. Subsequently, three variables including solid to liquid ratio (m/V), initial pH and
glucose concentration were optimized by response surface methodology based on Box-Behnken design using the amino
nitrogen content of fermented broth as the response. The optimal conditions for solid to liquid ratio, initial pH and glucose
concentration were determined as 1:1.2, 8.8 and 3.13%, respectively. Experiments carried out under these conditions led to
an amino nitrogen content of 2.457 mg/mL. Moreover, amino acid composition analysis demonstrated that the fermented
squid minced meat was rich in glutamic acid (84.141 mg/g), aspartic acid (49.480 mg/g) and glycine (49.425 mg/g). These
amino acids were responsible for umami and sweet taste characteristics with total content of 39.05%. The total essential
amino acid concentration was 149.320 mg/g, accounting for 31.86% of all determined amino acids. In addition, the relative
molecular weight distribution indicated that the fermented squid minced meat was composed of polypeptides, small peptides
and free amino acids.

By using single factor and orthogonal array designs, the optimized hydrolysis conditions of whole apricot kernel employing papain for improved degree of hydrolysis were obtained as hydrolysis temperature of 50 ℃, initial pH of 7.0, hydrolysis time of 8.0 h, and enzyme concentration of 6.0%. Under these conditions, the maximum experimental value of hydrolysis degree of 26.43% was achieved, agreeing with the predicted value of 27.85%. This paper also reports on the antioxidant activity and α-glucosidase inhibitory effect of the enzymatic hydrolysate. The scavenging rates of 1,1-diphenyl-2-picrylhydrazyl radical (DPPH), superoxide anion radical (O2-·), and hydroxyl radical (·OH) with the hydrolysate at a concentrationof 10.00 mg/mL were 50.44%, 65.22% and 22.78%, respectively. When the concentration increased to 160.00 mg/mL, the absorbance value for reducing power was 1.072. Four peptides extracted from the hydrolysate were separated by ultrafiltration as ≤ 5, 5–10, 10–30 and ≥ 30 kD. The inhibitory rates of α-glucosidase by the four peptides at 10.00 mg/mL were 3.65%, 4.43%, 7.94% and 10.00%, respectively. Then, the peptide fraction with molecular weight less than 5 kD, the most active against α-glucosidase, was further separated into three components by gel filtration chromatography, with inhibitory rates on α-glucosidase of 11.52%, 10.65% and 9.67%, respectively. The results showed that the peptides derived from enzymatic hydrolysate of whole apricot kernel have good antioxidant activity and α-glucosidase inhibitory effect in vitro, exerting improved health-protective effects than native apricot kernel.

Crystallization of calcium oxalate in the urinary system is one of the important causes of urinary stones, and
enzymatic degradation of oxalic acid for preventing calcium oxalate stones has become a research hotspot. Under in
vitro experimental conditions, the factors that affect the re-dissolution of calcium oxalate crystals catalyzed by oxalate
decarboxylase were studied. The results indicated that when 4 U of oxalate decarboxylase was added to the 10-mL reaction
system which was subsequently allowed to react at pH 3.0 and 37 ℃ for a week, the re-dissolution rate of calcium oxalate
crystals was approximately 5%. The experimental results showed that the degradation product formate produced an
inhibitory effect on the re-dissolution of calcium oxalate crystals catalyzed by oxalate decarboxylase. This experiment
provides a theoretical reference for the study of enzyme preparation to control calcium oxalate stones.

Cold-adapted proteases have great superiority in the food, cosmetic, pharmaceutical and detergent industries
due to high catalytic activity at low temperature and thermal instability. In the present study, the Plackett-Burman design
was used to identify glucose, peptone and MgSO4 as the most significant medium components affecting the production of
cold-adapted protease by Pseudomonas sp. W7. Then the steepest ascent experiment was used to approach the optimal
region of the three medium components. Box-Behnken design and response surface analysis were used to determine the
best culture medium containing 4.25 g/L glucose, 7.00 g/L peptone, 4.00 g/L casein, 5.00 g/L K2HPO4, 1.00 g/L KH2PO4,
0.26 g/L CaCl2 and 0.14 g/L MgSO4. After the optimization, the yield of the protease was increased by 21% to 183.9 U/mL.
In addition, the optimal culture conditions for producing cold-adapted protease using the optimized medium were determined
using combination of single factor experiments and orthogonal array design experiments as culture temperature of 20 ℃,
initial medium pH of 7.0, inoculum amount of 3%, medium loading volume of 20% and rotation speed of 100 r/min. Under
these conditions, the enzyme activity was 193.2 U/mL. Based on the growth curve and enzyme production curve, the optimal
culture period was determined to be 48 h.

Objective: To optimize the expression and purification conditions of recombinant protein LuxS. Methods: The
induction conditions, including medium components, induction temperature, bacterial biomass before induction, induction
time and IPTG concentration were optimized by single-factor design. Recombinant protein was purified using Ni-NTA
purification system under native conditions. The optimum native elution buffer was determined by comparing the effects of
imidazole concentration and native elution buffer pH on purification efficiency. The optimum binding buffer for protein and
resin was determined by comparing the effects of different types of binding buffer on purification efficiency. Results: The
optimum conditions for expression of recombinant protein were determined as follows: when the OD600 nm reached 0.6–0.8,
using LB medium as the induction medium, the induction was initiated with 0.1 mmol/L IPTG at 37 ℃ for 12 h. PBS buffer
containing 3 mol/L NaCl was used for the binding of protein and resin. The recombinant protein was eluted with native elution
buffer (pH 6.5) containing 500 mmol/L imidazole. The biological activity of the synthesized AI-2 in vitro, which was produced
catalytically by Pfs and recombinant protein LuxS obtained in this study, was approximately 6-fold higher than that from the
positive control. Conclusion: The expression and purification conditions of recombinant protein LuxS were optimized, and the
recombinant protein LuxS with bioactivity was obtained. Finally, AI-2 was synthesized successfully in vitro.

In the present study, the purification and characterization of a chitinase from the fermentation broth of
Brevibacillus brevis FM4B was investigated by centrifugation, ethanol precipitation and Sephadex G-100 chromatography.
Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) was used to determine its molecular weight.
Purified chitinase with a purification factor of 7.19 and a recovery rate of 30.6% was obtained. The molecular weight of the
purified chitinase was approximately 66 kD. It had an optimum reaction temperature and pH of 50 ℃ and 6.0, respectively.
The enzyme also showed good stability in the pH range of 5.0–9.0. Its activity could be inhibited by Cu2+, Hg2+, Pb2+,
Co2+and Zn2+, but slightly activated by Mg2+ and Ca2+. In addition, the chitinase had obvious inhibitory effect on
different fungi. The chitinase, possessing high thermal stability, good pH adaptability and significant antifungal effect, has
great potential for practical applications.

Six β-glucosidase-producing fungi were screened through enrichment culture in martin medium, purification with
PDA medium, and color development with an esculin-based chromogenic medium. β-Glucosidase was extracted and purified
from the fermentation broth. Strain 10 revealed the highest β-glucosidase activity of 18.34 U/mL. The strain was identified
as Penicillium oxalicum by morphological and molecular methods. The β-glucosidase had optimal temperature of 55 ℃ and
was stable at 30, 40, and 50 ℃. The enzyme had optimal pH of 5 and could be stable between pH 5 and 6. Ag+ could activate
the β-glucosidase while Cu2+ could inhibit its activity.

Twelve fruits of melon with bacterial fruit blotch collected from Changji, Xinjiang were investigated for the
isolation and purification of the pathogen. The pathogenic strain was subjected to polymerase chain reaction (PCR) amplification
with the bacterial 16S rDNA universal primer using its total DNA as the template and the products were cloned into pGM-T
vector. Sequencing analysis revealed that the fragment had a length of 1 493 bp. Basic Local Alignment Search Tool (BLAST) and
phylogenetic tree analysis showed that the strain belongs to Acidovorax avenae subsp. citrulli Willems (Aac).

In the present study, the effects of several fatty acids on the ethanol tolerance of Saccharomyces cerevisiae were
evaluated by cell survival rate, growth rate and fermentation ability. The results showed that the survival rate of S. cerevisiae
under alcohol shock was significantly increased by the addition of two unsaturated fatty acids (palmitoleic acid and oleic
acid) in the culture medium, while palmitoleic acid was more effective than oleic acid. The survival yeasts also grew faster
in the medium containing alcohol. The two saturated fatty acids palmitic acid and stearic acid made no contribution to
promoting the survival rate and growth rate of S. cerevisiae. On the other hand, with the same concentration of unsaturated
fatty acids, yeasts cultured to the stationary phase displayed higher survival rate and faster growth rate compared with the
exponential phase. However, yeasts cultured with short-chain fatty acids (palmitoleic acid and palmitic acid) achieved
high alcohol content. The ethanol tolerance results during fermentation were inconsistent with the growth results. Thus the
mechanism of ethanol tolerance of S. cerevisiae is different from that of cell growth during fermentation.

Bombyx mori chitinase was used as the target to screen an actinomycete strain able to inhibit chitinase by
transparent ring plate screening and DNS colorimetric screening methods. The strain A0101 with high inhibitory specificity
was obtained. The activity-guided separation and purification of the fermented products of strain A0101 were carried out
by alcohol precipitation, dialysis, silica gel column chromatography and Sephadex G-15 gel column chromatography, and
a pure bioactive material was obtained. This bioactive material exhibited a single HPLC peak with a retention time of 4.1 min. Its
inhibitory rate on chitinase was evaluated by DNS colorimetric method to be 80.2%. Moreover, it proved to be a multiple hydroxyl
carbohydrate according to the infrared (IR), 1H-nuclear magnetic resonance (NMR) and mass spectrometry analyses.

Traditional ‘Nang’ (traditional Xinjiang food) doughs were sampled from Ürümqi, Altay, Ili, Kashgar, Aksu
and Hotan in Xinjiang Uygur Autonomous Region and investigated for yeast diversity by plate separation and purification,
26S rDNA D1/D2 sequence analysis and phylogenetic analysis. Totally 227 yeast strains were isolated and identified as
belonging to 14 species in 10 genera, i.e., Saccharomyces cerevisiae, Saccharomyces servazzii, Pichia fermentans, Pichia
membranifacies, Pichia kudriavzevii, Pichia anomala, Candida humilis, Hanseniaspora uvarum, Torulaspora delbrueckii,
Wickerhamomyces anomalus, Cladosporium ramotenellum, Cryptococcus albidus, Kodamaea ohmeri and Issatchenkia orientalis.
S. cerevisiae was the most widely distributed and predominant species (126 isolates), representing 55.51% of all isolates. In
the phylogenetic tree, S. cerevisiae formed two big and four small branches. Among them, A1-1 branch was constituted by
115 strains and were the most predominant strains of ‘Nang’ dough during fermentation. The diversity of yeasts in traditional
‘Nang’ dough can provide useful information for further utilization of yeasts in traditional fermented ‘Nang’ dough.

The contents of protein and its degradation products were analyzed during the natural fermentation of pork
by lactic acid bacteria. The results indicated that with the extension of fermentation time, the content of protein nitrogen
decreased, non-protein nitrogen and amino acid nitrogen increased, and peptide nitrogen showed a downward trend after
an initial increase to the maximum level (226.5 mg/100 g) during fermentation for approximately 20 days. Peptides derived
from sour meat fermentation for 20 days exhibited the highest ACE inhibitory activity in vitro. ACE inhibitory rate was
74.35%, with an IC50 value of 2.75 mg/mL. Ultrafiltration and D101 macroporous resin and gel filtration chromatography
were carried out sequentially for the purification of ACE inhibitory peptides. Fraction F3 had a strong ACE inhibitory
activity with IC50 value of 0.90 mg/mL, and the content of peptides was 86.54%. Amino acid composition analysis showed
that most significantly increased levels of amino acids after hydrolysis were observed for proline (7.08-fold) and tyrosine
(3.26-fold), and glutamic acid, histidine, aspartic acid, phenylalanine and alanine together accounted for 49.09% of the
total amino acids in peptides. Hydrophobic amino acids, aromatic amino acids and branched-chain amino acids in peptides
accounted for 39.35%, 10.69% and 13.65%, respectively. RP-HPLC showed that F3 was mainly composed of nine peaks
thus needing further purification.

Total dietary fiber (TDF) was prepared from millet bran by enzymatic-gravimetric method. In order to improve
its in vitro cholesterol-binding capacity, TDF was modified with cellulase. Based on single factor experiments, an L9 (34)
orthogonal array design was employed to optimize four parameters for enzymatic modification. The optimal enzymatic
treatment conditions that provided a 2.40-fold increase in cholesterol-binding capacity compared with the original TDF (14.21
versus 5.91 mg/g) were determined as 3.8, 140 U/g, 55 ℃ and 3 h for initial pH, cellulase amount, hydrolysis temperature
and time, respectively. Comparative studies between the native and modified TDF showed the cellulase treatment changed
the monosaccharide composition of TDF and resulted in formation of more cellobioses in the cellulase-modified dietary fiber
(CMF). Compared with TDF, CMF was rougher and had more hydrophobic groups. These physicochemical changes may be
closely related to high cholesterol-binding capacity of CMF in vitro.

The fermentation conditions for producing α-glucosidase inhibitor by an endophyte named Bacillus cereus SD6
were optimized using response surface methodology in the present study. The results of Plackett-Burman experiments
showed that glucose concentration, rotation speed and temperature had significant effects on the inhibition of α-glucosidase
by fermentation liquid, with more than 90% confidence. Bex-Behnken experiments were applied for the optimization of the
fermentation conditions through response surface analysis. The optimal conditions for glucose concentration, rotation speed
and fermentation temperature were determined as 48.05 g/L, 200.44 r/min and 27.42 ℃, respectively. Under these fermentation
conditions, the maximum predicted inhibitory rate of the fermentation liquid against α-glucosidase was 39%, agreeing with the
experimental value of 38.52%. The good consistency indicated the feasibility of the developed prediction model.

The effect of Oudemansiella radicate polysaccharide (ORP) on the intestinal microbiota in Kunming male mice
was studied by Illumina high-throughput sequencing in this investigation. The mouse model of intestinal dysbiosis was
established by intragastric administration of lincomycin hydrochloride. Sixty mice were randomly divided into five groups
including normal control group, natural recovery group and three groups treated with Oudemansiella radicate polysaccharide
at different doses. Cecal contents were collected aseptically, and the intestinal microbiota was detected by illumina highthroughput
sequencing. The results showed that the diversity and abundance of intestinal bacteria were varied in the mice
in the five groups. Among these, the normal control group had the highest intestinal microbiota diversity followed by the
ORP treatment groups, and the intestinal microbiota of the natural recovery group exhibited the lowest species diversity. In
addition, the proportions of beneficial and pathogenic bacteria in the mouse intestine differed significantly among the five
groups; the proportion of beneficial bacteria was higher in the three treatment groups than in the two other groups and the
highest proportion of pathogenic bacteria was observed in the natural recovery group. indicating that Oudemansiella radicate
polysaccharide could improve and recover the intestinal microbiota of mice with intestinal dysbiosis.

Objective: To explore the effect of Cordyceps militaris stroma polysaccharides (CMSP) on reproductive toxicity
in male mice. Methods: Totally 50 ICR male mice were randomly divided into five groups including blank control group,
positive control group, and CMSP treatment groups at different doses (150, 300 and 600 mg/(kg·d)). The mice from positive
control group were administered with cyclophosphamide at a dose of 20 mg/(kg·d) for 5 days via intraperitoneal injection.
The mice from CMSP treatment groups were administered with CMPS at various doses for 30 days. The mice from blank
control group were administered with an identical volume of distilled water via gavage. After 30 days, the mice from each
group were sacrificed by cervical dislocation, the harvested testes and epididymides were weighed and organ indices were
calculated. HE staining was applied for pathological examination of testes, the number of sperm was detected by red blood
cell counting method, eosin staining method was used to detect sperm motility and abnormality, the serum concentrations
of testosterone (TTE), luteinizing hormone (LH), follicle-stimulating hormone (FSH) were assessed by ELISA, and
immunohistochemical SP method was used to detect the expression of Bcl-2 and Bax protein in testes. Results: Weight
growth rate, sperm count and sperm motility in the treatment groups were significantly higher than in the positive control
group (P < 0.05). Sperm malformation rate in the treatment groups was significantly lower than in the positive control group
(P < 0.05) although no obvious statistical significance was observed among the treatment and blank control groups (P > 0.05).
The serum level of TTE in the treatment groups was significantly higher than that in the positive control group (P < 0.05),
and LH and FSH were significantly lower than those in the positive control group (P < 0.05), but there was no statistical difference
among the treatment groups. The expression level of Bax protein in testes from the treatment groups was significantly lower than
that in the positive control group (P < 0.05), while the expression level of Bcl-2 was significantly higher than that in the positive
control group (P < 0.05); however, there was no statistically significant difference among the treatment groups (P > 0.05).
Conclusion: CMSP has no obvious toxicity to the reproductive system of male mice.

Objective: To investigate the antioxidant activity of nobiletin and its inhibitory capacity on the proliferation of
cancer cells in vitro. Methods: The scavenging activities of nobiletin on DPPH, hydroxyl and superoxide anion radicals
were detected. MTT assay was utilized to evaluate the effect of nobiletin on the growth of different tumor cells. The
changes in organelles and cell morphology were observed through inverted microscope and transmission electron
microscope. Results: Nobiletin had a strong ability to scavenge DPPH, hydroxyl and superoxide anion radicals, especially
to remove hydroxyl radical. Nobiletin had a significant inhibitory effect on the growth of PANC-1 cells. The viability and
proliferation of PANC-1 cells were decreased in culture medium with nobiletin. As observed under inverted microscope
and transmission electron microscope, nobiletin could result in disruption of the nuclear membrane, release of cytoplasmic
contents and generation of apoptotic bodies. Conclusion: Nobiletin has excellent capability to scavenge free radicals and
inhibit the proliferation of human PANC-1 cells.

In this study, we used macrophage models of lipopolysaccharide (LPS)-stimulated inflammation to evaluate the
effect of γ-oryzanol on the expression of inflammatory factors. After exposing RAW264.7 cells to different concentrations
of γ-oryzanol and LPS, we analyzed the contents of IL-1β, TNF-α, IL-6 and NO2-/NO3- (NO) in the macrophage culture
medium and found that γ-oryzanol could inhibit the secretion of inflammatory factors. Real-time quantitative PCR was
employed to analyzed mRNA expression levels of IL-1β, TNF-α, IL-6 and iNOS, and it was found that inflammatory gene
transcriptions were inhibited by γ-oryzanol. Western blotting analysis further confirmed that γ-oryzanol could decrease the
expression of IL-1β, TNF-α, IL-6 and iNOS protein. Our data showed that γ-oryzanol can significantly inhibit the expression
and secretion of inflammatory factors such as IL-1β, TNF-α, IL-6 and NO.

The objective of this study was to examine the effects of Sargassum wightii fucoidans with different molecular
weights on lipid metabolism of hyperlipidemic mice. Hyperlipidemic mouse models were established by gavaging medium
molecular weight fractions (MMWF1 and MMWF2) and low molecular weight fractions (LMWF1 and LMWF2) of
Sargassum wightii fucoidan. The body weights and liver indices of mice were measured. Serum indices such as total
cholesterol (TC), triglyceride (TG), high-density lipoprotein cholesterol (HDL-C) and low-density lipoprotein cholesterol
(LDL-C) and liver TC and TG levels were determined. The efficacy of Sargassum wightii fucoidan for reducing blood lipids
was examined. Sargassum wightii fucoidan with four different molecular weights did not result in an obvious increase in
body weights of experimental mice but at the high dosage significantly reduced liver indices of the mice (P < 0.05). All
four fucoidan fractions from Sargassum wightii significantly reduced serum TG, TC and LDL-C levels and liver TC and
TG levels (P < 0.05) and increased serum HDL-C level (P < 0.05) of hyperlipidemic mice. They also significantly reduced
atherosclerosis index (AI) and prevented the occurrence of atherosclerosis (P < 0.05), effectively reduced TC and TG levels,
regulated lipid metabolism and effectively alleviated hyperlipidemia. Sargassum wightii fucoidan at the high dose revealed
the most significant blood lipid-reducing effect in a dose-dependent manner.

Objective: To study the effect of oral ashitaba chalcone and swimming exercise on lipid metabolism of rats with
type II diabetes. Methods: Adult male streptozotocin-induced diabetic rats were subjected to swimming exercise and/or oral
administration of ashitaba chalcone. Changes in the serum contents of triglyceride (TG), total cholesterol (TC), low density
lipoprotein (LDL), high density lipoprotein (HDL) and free fatty acid (FFA), and the relative mRNA expression levels of
visfatin, glycerol-3-phosphate acyltransferase-1 (GPAT-1) and carnitine palmitoyl transferase-1 (CPT-1) in liver tissue
were measured. Results: Compared with the diabetic model group, the serum levels of TG, TC, LDL and FFA contents
were significantly lower in the intervention groups, while the serum level of HDL was significantly increased. The mRNA
expression levels of visfatin and GPAT-1 in liver were remarkably decreased in the treated diabetic groups; however, the
relative mRNA expression of CPT-1 in liver mRNA was significantly enhanced. Conclusion: Ashitaba chalcones improve
lipid metabolism in diabetic rats showing a synergistic effect with exercise intervention.

Quorum sensing (QS) is a cell density dependent expression of species in bacteria mediated by signal molecules.
A variety of habits and physiological processes of microorganisms have some relationship with QS. QS has been one of the
most important research fields in life sciences. This review elaborates the various types of QS signal molecules. In addition,
the influence of QS system on aquatic product spoilage is also discussed. The aim of this paper is to provide a theoretical
reference for the preservation and shelf life prolongation of aquatic products.

As a functional gene, toxin-antitoxin system (TAS) is present widely in bacteria and archaea. Five types of TAS
have been discovered until now. The TAS in more than 75 species of Lactobacillus rhamnosus has been identified. TAS
could regulate the genes such as changing the type of bacterial flagellum and controlling the toxicity of toxins, change
the metabolism of bacteria under stress conditions, and metamorphose cells into persistent cells in medium with high
concentration of antibiotics. In this review, we summarize recent progress in studying the TAS of L. rhamnosusin and its
classification, aiming to provide a solid theoretical foundation for future research and application in the food industry.

Pickering emulsions stabilized by nano/microparticles have gained considerable attention due to their remarkable
properties such as high stability with respect to coalescence, Ostwald ripening and their potential applications in the food
industry. This paper elucidates the relationships between the basic properties of Pickering particles and emulsion stability
based on the stability mechanism, as well as the effects of environmental factors including temperatures, pH and salt
concentration on emulsion stability. Meanwhile, the latest progress in the preparation of food grade Pickering particles and
the application of emulsions based on these particles is reviewed, aiming to promote the development and application in the
food industry of Pickering emulsion.

As one of the most important meat products, beef provides abundant protein for consumers. With the rapid
development of society, people have paid more attention to meat quality and increasing consumer demands for high-quality
meat have been reported. However, the beef market system from cattle production units to packing plants is still imperfect,
resulting in the occurrence of inferior quality beef and the dominant incidence of DFD (dark, firm and dry) beef. This
article elaborates the mechanisms for the formation of DFD beef and factors that influence this process. Meanwhile, good
pre-slaughter management and available control measures are described. Taken together, this paper can offer some useful
references for the development of the beef industry in China.

Pectic oligosaccharides from pectin are degradative products with lower molecular weights and have various
bioactive benefits to human health due to low calorie, growth promotion for bifidobacterium, anticancer activity and
antioxidant capacity. Pectic oligosaccharides have been proven to be of great research significance and application potential.
In this article, several preparative methods of pectic oligosaccharides are compared, especially focusing on the pros and cons
of enzymatic preparation. Also, we review the recent progress in physiological functions and biological activities of pectic
oligosaccharides, which can accelerate the basic research and further application in the future.

Moringa oleifera is a miraculous plant with high nutritional value. Almost all parts of this plant including roots,
stems, leaves, flowers, seeds, branch and bark are reported to have important medicinal values. This article reviews the
recent progress made in the extraction of functional components from Moringa oleifera, including seed oil, phenolics and
flavonoids, polysaccharides and proteins, as well as in the development of Moringa oleifera-based products. Furthermore the
application prospect of Moringa oleifera in China is discussed as well.

Pyrroloquinoline quinine (PQQ) is a redox cofactor of bacterial dehydrogenase and an antioxidant. It can prevent
oxidative reaction in vivo and cell damage caused by reactive oxygen species from biological active substances in vitro,
to provide nutrients and vitamins for cell growth. PQQ is a biological control agent for plant fungal pathogens, which
can induce protein kinase to play a part in the development of mammalian cell differentiation. PQQ can improve the crop
productivity by increasing the utilization rate of insoluble phosphate, which has close correlation with redox recycling
function as an anti-neurodegenerative, anticancer and pharmacological agent.

As the most abundant protein in animals, collagen and its hydrolysates are biocompatible and biofunctional
due to the unique triple-helix and amino acid sequence, and have been widely used in many fields. In this article, we have
summarized the bioactive functions of collagen hydrolysates according to the latest investigations at home and abroad,
including antimicrobial properties, antioxidant activity and antihypertensive activity. The development of collagen industry
should not be limited to medicinal materials and tissue engineering. Food and health products based on collagen and its
hydrolysates should also be developed.

The concept and history of kokumi, the detection methods of novel kokumi substances, namely sensory evaluation
and calcium-sensing receptor assay, and the chemical structure of known kokumi substances are reviewed in this paper.
There are two major pathways for exploring novel kokumi substances: by separation and extraction from food materials
and by chemical synthesis and subsequent screening. The known kokumi substances mainly include amino acid derivatives,
oligopeptides and substituted pyridine.