Antimicrobial properties and stability of galactosyl monolaurin were investigated in this study. The minimum
inhibitory concentration (MIC) of galactosyl monolaurin against five bacteria and three fungi from foods were determined
by doubling dilution method. Escherichia coli and Bacillus cereus were used as indicator bacteria to investigate the effects
of temperature, pH, UV irradiation and salt concentration on the stability of galactosyl monolaurin. Results showed that galactosyl
monolaurin could inhibit five tested bacteria and had little or no effect on the growth of three tested fungi. The MIC of galactosyl
monolaurin against Pseudomouas fluorescens was 0.078 mg/mL, and the same MIC value of 0.156 mg/mL was observed against
Escherichia coli, Bacillus subtilis, Bacillus cereus and Staphylococcus aureus. In the pH range of 5 to 8, the antibacterial activity
of galactosyl monolaurin was stable. Temperature and UV irradiation showed little effect on the antimicrobial activity of galactosyl
monolaurin. With increasing NaCl concentration, this antimicrobial activity decreased significantly.

The effect of addition of different amounts of starch on emulsifying properties of chicken breast salt-soluble
proteins was investigated. The results showed that with the increase of starch content, emulsify activity and emulsifying
stability rose first and then decrease, the D10, D50 and D90 values of emulsions gradually reduced, and shear stress and
viscosity decreased first and then rose. Besides, with the increase of shear rate, the shear stress of emulsions increased
gradually, and viscosity declined first and then remained stable. The correlation analysis showed that there was a significantly
(P < 0.01) negative correlation between D10 value and starch content (r = -0.598), and a significantly (P < 0.05) positive
correlation between the emulsifying activity of salt-soluble proteins and either D50 (r = 0.549) or D90 (r = 0.558). All of
these results indicated that the appropriate amount of starch added to chicken breast salt-soluble protein could make the
emulsion system more stable. Ultimately, the formation of starch-protein complexes would affect processing properties of
chicken breast proteins.

In this research, the kinetic mechanism of sucrose release from whey protein isolate gels was studied. For
this purpose, sucrose as a food flavor component was encapsulated in whey protein gels to investigate the effects of pH,
temperature, drug loading, and ion concentration on the kinetics of sucrose release. The results showed that the releasing
process of sucrose from whey protein isolate gels could be described by the Korsmeyer-Peppas model, with a fitting
correlation coefficient R2 between 0.95–0.99. The diffusion constant n was less than 0.45, which is consistent with the
Fick diffusion mechanism. With the increase of pH, temperature or ion concentration in the range of 0.05–0.10 mol/L, the
kinetic constant K (i.e., release rate) increased, while it decreased with the increase of drug loading. Whey protein isolate
gel exhibited environmental responses, and the release of entrapped sucrose from it could be influenced by pH, temperature,
drug loading, ion concentration and other factors. Therefore, the purpose of controlling the release of entrapped contents
from the carrier could be achieved by adjusting pH, temperature, drug concentration and ion concentration.

To investigate the effect of ultrasonic treatment on rheological properties and apparent viscosity of potato
starch paste, changes in the shear stress and apparent viscosity of potato starch pastes at different concentrations during
ultrasonication were monitored by using a rheometer and their power-law rheology was modeled. The results showed that
ultrasonic treatment changed the rheological characteristics of potato starch paste, altering the pseudoplastic fluid to conform
to the characteristics of Newtonian fluid. The apparent viscosity of potato starch paste was strongly enhanced with increasing
either ultrasonic intensity or treatment duration. Moreover, the increase in the apparent viscosity of potato starch paste no
longer relied heavily on increasing starch paste concentrations with the extension of sonication. Therefore, increasing either
ultrasonic intensity or treatment time could decrease the apparent viscosity of potato starch paste and change its fluidity.

Lactobacillus plantarum B1-6 was used to ferment soymilk added with different dosages of Fu brick tea for the
development of a novel probiotic tea-tofu. Based on the results from the growth of probiotic bacteria, texture profile analysis,
water-holding capacity and sensory evaluation, 2.5% Fu brick tea supplementation was determined to be optimal for soymilk.
Meanwhile, ferric reducing antioxidant power (FRAP) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity
were used to measure the antioxidant capacity of probiotic tea-tofu. Results indicated that the addition of Fu brick tea promoted
significantly the growth of probiotic bacteria and improve textural properties, water-holding capacity and sensory quality of
probiotic tea-tofu. The addition of Fu brick tea also led to enhancement of the antioxidant capacity of probiotic tofu.

The effect of inoculation with Bacillus licheniformis on gel properties of grass carp myofibrillar protein during
subsequent storage at different temperatures was investigated. The results showed that gel properties were greatly affected
by Bacillus licheniformis, resulting in severely damaged gel structure. At 4 and 25 ℃，with the extension of storage time,
gel strength, hardness, elasticity and whiteness showed a falling trend, and the control group presented a more significant
decrease than the blank group. The total number of colonies in the two groups increased significantly, and the free water
content of myofibrillar protein gels increased gradually with storage period, especially significantly in the control group,
which in turn showed poorer water retention capacities. Moreover, the microstructure of gels was damaged and became more
loose and porous, which was initially dense, as observed by FE-SEM. In addition, sodium dodecyl sulfate-polyacrylamide
gel electrophoresis (SDS-PAGE) results showed that myosin heavy chain (MHC) and actin were gradually degraded. The
control group displayed a higher degree of structure and protein degradation than the blank group. Bacillus licheniformis
grew better at 25 ℃, leading to more serious damage to the gel than at 4 ℃.

Objective: To explore the effect of core temperature of boiling on the quality of Xinjiang smoked horsemeat.
Methods: Changes in cooking loss, color, shear force, texture analysis, muscle fiber diameter, sarcomere length, and
sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) electrophoresis characteristics of smoked
horsemeat when it was cooked in boiling water to internal temperatures of 60, 65, 70, 75, 80, 85, 90 and 95 ℃ were
determined. Results: With the increase of core temperature, the cooking loss significantly increased (P < 0.05). Color
a* and b* values tended to decrease firstly and then increase, while the opposite trend was observed for L*. As a result,
a* and b* values reached their minimum level and L* reached its maximum level when the temperature was 70 ℃.
Both shearing force and muscle fiber diameter showed a tendency of increasing at first and then decreasing. Moreover,
they were positively correlated with each other (r = 0.777), and the sarcomere length was significantly reduced. As the
core temperature increased, the hardness of the horsemeat significantly increased (P < 0.05). However, the elasticity
increased first and then reduced. Cohesiveness and chewiness appear to first decrease and then increase. The SDSPAGE
analysis showed that with the increase of temperature, the degradation of macromolecular proteins occurred.
Conclusion: The eating quality of smoked horsemeat is influenced more obviously when the core temperature is 70 ℃.

Fermented sausages with replacement of 0%, 15%, 30%, 45% and 60% of pork back fat by 4.45% regenerated
cellulose gel were produced to investigate the effects of regenerated cellulose gel on physical and chemical parameters and
quality characteristics of fermented sausages. The results indicated that increasing the substitution ratio of pork back fat
resulted in a significant decrease in fat content, hardness, springiness, chewiness and gumminess. However, the moisture
content and L* value were significantly increased (P < 0.05). At the same time, the pH of fermented sausages with fat
substitution was somewhat lower compared to the control. However, aw did not show any significant changes among
different treatment groups during the fermentation period (P > 0.05). Sensory evaluation suggested that all fermented
sausages were acceptable with the highest acceptance observed for 45% fat substitution. Therefore, regenerated cellulose gel
could be effectively used as a substitute of pork back fat in fermented sausages with an appropriate substitution ratio of 45%.

Isoelectric point (pI), denaturation temperature, amino acid composition, and molecular weight of taro protein
isolates were studied in this research. The results showed taro protein isolates had two main pI bands near 6.73 and
5.21, accounting for 16.36% and 27.30% of the total proteins, respesctively. Sodium dodecyl sulfate-polyacrylamide gel
electrophoresis (SDS-PAGE) analysis indicated that taro protein isolates were mainly composed of four subunits with
relative molecular weights distributed around 57 000, 46 300, 34 200 and 8 500 D. A new band having a molecular weight
of about 23 100 D appeared with added mercaptoethanol suggesting that taro protein isolates had disulfide bonds between
subunits. Differential scanning calorimetry (DSC) analysis confirmed that denaturation temperature of taro protein isolates
was (71.3 ± 0.2) ℃ with an enthalpy change (ΔH) of 1.550 J/g. Amino acid analysis demonstrated that the contents of
non-polar and polar amino acids were 37.26% and 62.74%, respectively. The content of essential amino acids except for
tryptophan was 39.02% and the content of semi-essential amino acids for very young children was 9.9%.

The comparative effects of different amounts of hydroxypropylmethylcellulose (HPMC), xanthan gum, whey
powder, soy protein isolate (SPI) and oat sourdough on dynamic rheological properties of oat dough were investigated using
a dynamic rheometer. In the process of frequency scan (0.01 to 10 Hz), the storage and loss modulus of oat dough increased
by adding different amounts of HPMC or oat sourdough, and the loss tangent of oats dough with added HPMC also
increased. The proper proportion of HPMC and oat sourdough in oat dough should be 0.5% and 30%, respectively. However,
adding 0.2% xanthan gum, 5% whey powder, or 5% and 10% SPI in oat dough had no significant effect on dynamic
rheological properties of oat dough. Moreover, the storage and loss modulus of oat dough decreased by adding 10% and 15%
whey powder or 15% SPI.

The effect of xylitol (0%–20%) on structural and functional properties of soy protein isolate (SPI) in phosphate
buffer solution was studied by assessment of solubility, surface hydrophobicity, intrinsic fluorescence intensity, secondary
conformational stability and foaming properties. The results showed that xylitol increased the solubility and decreased the
surface hydrophobicity and intrinsic fluorescence intensity of SPI, resulting in encasement of the tyrosine and tryptophan
residues initially exposed inside the protein molecule. In the presence of added xylitol, SPI exhibited a more compact and
periodical secondary structure. These structural modifications, consequently, led to impaired foamability of SPI. In addition,
an increase in the viscosity of SPI could be advantageous for enhancing its foam stability.

Different concentrations of melatonin were applied to the tomato cultivar ‘Jinpeng NO. 1’ under salt stress with
150 mmol/L NaCl to investigate the effect of melatonin on fruit yield, quality and volatile compounds. Results indicated
that the application of melatonin at 50 and 100 μmol/L significantly improved soluble sugar, soluble solids, VC, and betacarotene
contents of tomato fruits. The treatments also significantly reduced organic acid and nitrate contents in fruits and
improved fruit quality. Headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass
spectrometry (GC-MS) was used to analyze the composition and contents of volatile substances in tomatoes from different
treatment groups. The results showed that salt stress improved the content of total volatile substances in fruits, which was
further increased by the application of melatonin at various concentrations. Among five concentration treatments, melatonin
was the most effective at 50 μmol/L. Taken together, the application of melatonin at 50–100 μmol/L to tomato under salt
stress can improve fruit quality and enhance fruit aroma.

Lutein exists in nature mostly in the form of lutein esters. Fortification of bread with lutein esters can improve
dietary lutein intake. To investigate the stability of lutein esters in fortified bread during processing and subsequent storage,
lutein and its stereoisomers as well as lutein esters were analyzed during dough processing, fermentation, baking and storage.
The results showed that lutein esters were stable, and the retention rates of total lutein and trans-lutein after saponification
were higher during dough processing and fermentation process. Baking caused a slight decrease in lutein esters in bread crust
and core and a significant decline in the retention rates of total lutein and trans-lutein after saponification. The generation
of cis-isomers was found during the whole processing and storage process of fortified bread. A small amount of 13-cis- and
13’-cis-lutein were generated during dough making, and a small number of 9-cis- and 9’-cis-lutein were detected during
fermentation. Similarly, baking caused a significant increase in 13-cis-, 13’-cis-, 9-cis- and 9’-cis-lutein. The contents of
lutein esters, lutein, trans-lutein and its cis-isomers declined slightly throughout the whole storage period.

This study investigated the changes in physicochemical properties of ‘Baiyan No. 2’ oats after twin-screw
extrusion. It was shown that when the extrusion conditions were set as feed moisture content 22%, temperature 160 ℃,
and screw speed 42 Hz with a fixed feeding rate of 26 Hz, the expansion ratio of oat extrudate was 1.16. Maillard reaction
occurred during extrusion, resulting in changes in color and amino acid content. L*, a* and ΔE decreased, while b*
increased. Total amino acid content decreased by 5.44%. Compared to the original material, oat extrudate had a layered
rough surface. Water absorption index increased by 378.4%, water solubility index decreased by 1.08%, soluble betaglucan
content increased by 62.0%, apparent viscosity of the extract of in vitro digested oat extrudate increased, and both
polymerization and depolymerization reaction occurred during extrusion. Conclusively, twin-screw extrusion is a kind of
processing technique that has the potential to improve wholegrain oat quality.

The effect of Auricularia auricular polysaccharides (APP) on texture properties of minced pork as well as their
antioxidant potential in minced pork was studied in comparison with those of BHA and carrageenan. In the present study,
minced pork samples added with 0.6%, 1% and 3% APP, 0.2% BHA and 0.1% carrageenan, respectively were stored at
4 ℃ for 9 days. Changes in hardness, springiness, resilience, thiobarbituric acid reactive substances (TBARS) value, and
total thiol group and carbonyl group contents in minced pork were measured during the storage period. The results showed
that 3% APP could reduce the initial hardness of minced pork significantly (P < 0.05) and 1% APP could retard the increase
in hardness, while it had no significant effect on springiness or resilience. The minced pork with AAP addition had lower
TBARS values and higher thiol group content than the control without AAP addition (2.09 mg/kg). Meanwhile, 3% AAP
could suppress the generation of carbonyl and this effect was similar to that of 0.2% BHA. In summary, APP can be added
to minced pork to improve texture properties as a natural alternative to the synthetic antioxidant (BHA).

The crude polysaccharides isolated from the red skin of lotus seeds by enzymatic extraction and ethanol
precipitation were separated into neutral and acidic polysaccharides by DEAE-C column chromatography and subsequent
Sephadex G-25 gel column chromatography. Gel permeation chromatography (GPC) analysis showed that the molecular
weights of the neutral and acidic polysaccharides were 3.78 × 104 D and 4.94 × 104 D with a purity of 91.16% and 90.24%,
respectively. The neutral polysaccharide was composed of 4 monosaccharides including glucose and xylose, while the
acidic polysaccharide was mainly composed of 5 monosaccharides including glucose, xylose and galactose. Infrared spectra
preliminarily confirmed that both purified fractions were pyranoses with α configuration. This conclusion was further proved
by nuclear magnetic resonance.

This study was conducted aiming to evaluate and compare the effects of six drying methods including hot-air drying,
vacuum freeze drying, explosion puffing drying, traditional frying, vacuum drying, microwave vacuum drying on nutritional
components, microstructure, sensory evaluation, aroma composition, and manufacture cycle of dried banana products. Physical and
chemical analyses were carried out for nutrient contents, sensory evaluation was performed using scoring test, and microstructure
was observed by scanning electron microscopy (SEM). Solid phase micro-extraction and gas chromatography mass spectrometry
analysis were used to detect flavor components. Furthermore, comprehensive evaluation was implemented by the coefficient of
variation method. The results showed that all the six drying methods could significantly change nutritional contents of banana;
explosion puffing drying and vacuum freeze drying provided better retention of various nutrients; as observed by SEM,
explosion puffing drying showed the maximum intercellular gaps in dried products and the dried product had the highest
sensory score and contained different classes of unique flavor components. Frying and vacuum freeze drying gave better
retention of esters in fresh banana. Comprehensive evaluation results followed the decreasing order of vacuum freeze
drying > explosion puffing drying > fried puffed drying > vacuum drying > microwave vacuum drying > hot-air drying.
However, vacuum freeze drying needed large investment and long production cycle. Explosion puffing drying produced a
dried product with a loose and porous structure characterized by the largest intercellular spaces. Taken together, it can be
concluded that explosion puffing drying is suitable for dried banana products.

Changes in physicochemical characteristics (color, browning degree and representative products) of Maillard
reaction and flavor compounds during the conventional and modern production process of Jinhua ham were examined
to explore the role of the traditional sun-drying process in the Maillard reaction and the formation of flavor compounds
in Jinhua ham. The results showed that protein content, browning, color and antioxidant activity of Jinhua ham at the
stage of dehydration (sun-drying in traditional process/natural air drying in modern process) were significantly different
(P < 0.05). The contents of three representative Maillard reaction products acrylamide, 5-hydroxymethyl furfural and
pyrazine in Jinhua ham produced by traditional process were 0.16 mg/g, 0.025 and 0.090 μg/g, which were 6.67%, 31.58%
and 28.57% higher than those of Jinhua ham produced by modern process, respectively. In addition, Maillard reaction
products such as aldehydes, ketones, and N-, and S-containing heterocycles in Jinhua ham produced by traditional process
were higher when compared with Jinhua ham produced by modern process. In summary, the traditional sun-drying process
has a catalytic role in the Maillard reaction and flavor formation in Jinhua ham.

An anthocyanin compound with over 97% purity was purified from fruits of Lycium ruthenicum Murray with an
ÄKTA protein purification system (equipped with a YMC-PACK ODS-A column with methanol: acetonitrile: formic acid
in water (4:19:1, V/V) as mobile phase at a flow rate of 2 mL/min). The purified anthocyanin was identified as petunidin
3-O-[rhamnopyranosyl-(trans-p-coumaroyl)]-5-O-[β-D-glucopyranoside] by mass spectrometry and nuclear magnetic
resonance spectrometry. Furthermore, the anthocyanin showed potent scavenging activities on 1,1-diphenyl-2-picrylhydrazyl
(DPPH) and superoxide anion free radicals in antioxidant assays in vitro.

In order to improve the characteristics of cationic starch, the molecular structure and paste properties cationic
starches prepared by semi-dry process alone and combined with microwave irradiation were comparatively evaluated in this
study. The results indicated that the degradation of amylopectin in cationic starch prepared by microwave/semi-dry process
was more obvious than in cationic starch prepared by semi-dry process. Electron micrographs showed no significant change
in the shape of semi-dry cationic starch, except for the rough and ruptured surface of granules. However, deformation and
pits were observed in the microwave/semi-dry cationic starch granules. Compared with cationic starch prepared by semidry
process, cationic starch prepared by microwave/semi-dry process had higher solubility, transmittance and freeze-thaw
stability, and lower peak viscosity and final viscosity.

This study was done to establish a more efficient method and appropriate conditions for deodorizing loach. For
this purpose, three deodrization methods, namely, olong tea infusion, bakery yeast and yeast extract, were compared with
respect to thiobarbituric acid (TBA) value, trimethylamine (TMA) value and sensory evaluation score. Besides, the odor
compounds of loach were identified and confirmed by gas chromatography-mass spectrometry detector (GC-MS). The
results showed that the efficiency of three deodorization methods was in the decreasing order of yeast extract, oolong tea and
bakery yeast. The suitable treatment conditions with yeast extract, olong tea infusion and bakery yeast were determined as
25 ℃, 1.5 h and pH 6.5; 3% (tea concentration), 25 ℃ and 3 h; and 35 ℃, 0.5 h and pH 6.5, respectively. GC-MS analysis
revealed that a total of 68, 55, 55 and 51 volatile flavor substances were detected in loaches before and after deodorization
with oolong tea, bakery yeast and yeast extract, respectively, with relative contents of aldehydes of 73.71%, 40.17%,
42.66% and 39.76%, respectively, which supported the results of TBA value, TMA value and odor analysis. The off-flavor
substances of loach may include hexanal, heptyl, octyl aldehyde, E-2-octene aldehyde, E-2-nonenal, E-2,4-decadiene,
heptaldehyde, and 2,3-butanedione.

The molecular characterization of the polysaccharides purified from Gentianae Radix et Rhizoma was investigated
in this study. By using orthogonal array design, the optimal extraction parameters that provided the maximum yield of
polysaccharides of 12.80% were determined as follows: extraction time 2.5 h, temperature 90 ℃, and ratio of liquid to solid
20:1 (V/m). The crude polysaccharide was purified by DEAE sepharose fast flow chromatography to obtain two fractions,
F1 and F2, with a yield of 14.1% and 63.4%, respectively. All the crude polysaccharide and purified fractions were composed
of neutral sugar, protein, sulfate and uronic acid with various ratios. Arabinose and galactose were the major monosaccharide
units along with a small portion of glucose, rhamnose, mannose and xylose. The molecular weights (Mw) and radii of gyration
(Rg) of all three samples ranged from 67.2 × 103 to 788.4 × 103 u and from 90.2 to 321.1 nm, respectively, as determined by
HPSEC-UV-MALLS-RI system. The results obtained in this study can provide the basis for further bioactivity studies.

Adhesion of probiotics to the gastrointestinal tract is prerequisite for its beneficial function. This study aims to
investigate the adhesion ability of biofilm-like cells of Lactobacillus paraplantarum L-ZS9 and determine factors influencing
the biofilm formation of this strain. The adhesion ability to HT-29 of biofilm cells of L-ZS9 was compared with its planktonic
cells. In addition, the effects of culture time, temperature, nutrition, low pH, high bile salt, proteases and quorum sensing
signal (autoinducer-2, AI-2) on biofilm formation were investigated by crystal violet staining method. The results showed
that the adhesion ratio of biofilm cells of L-ZS9 to HT-29 was 1.5 times higher than that of its planktonic cells. The genes
fbb, ropN and rrf2 were up-regulated in biofilm cells. The strain produced the largest number of biofilm cells when cultured
at 37 ℃for 36 h. Sufficient nutrition promoted biofilm formation. Low pH and high bile salt destroyed the formed biofilm. Pepsin
and trypsin inhibited biofilm formation and destroyed the formed biofilm as well. AI-2 (0.5%, V/V) had the strongest beneficial
effect on biofilm formation and weakened the inhibition and destruction of pepsin and trypsin. This work can lay a foundation for
producing functional foods containing biofilm probiotics with better adhesion to the gastrointestinal tract.

This research investigated unripe banana starch as a protectant for Lactobacillus plantarum during the freeze
drying process and its effect on acid and bile salt tolerance and storage stability of the lactic acid bacterium, as well as
their synergistic antioxidant effect aiming to provide an idea and theoretical foundation for deep processing, development
and probiotic bacterial protection of banana. Unripe banana starch from low maturity banana contained higher level of
type 2 resistant starch. The experimental results indicated that unripe banana starch had synergistic antioxidant effect with
Lactobacillus plantarum in scavenging 63.62% of 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radicals, which was higher
than the sum of their individual effects. The lactic acid bacterium could attach to the surface of the starch granules to use
it slowly as a nutrient source. Meanwhile, unripe banana starch could significantly increase survival rate (up to 73.17%)
of Lactobacillus plantarum during freeze drying, and its protective effect was better than that of glycerol and mycose,
respectively. This study also suggests the potential of unripe banana starch to increase the tolerance of Lactobacillus
plantarum to acid and bile salt, and enhance of the stability of synbiotic products.

With the aim to further enhance lipoxygenase (LOX) activity produced by recombinant E. coli, response
surface methodology was used to optimize the fermentation conditions. First of all, we explored the effects of starting
time of induction, inducer concentration, induction duration, induction temperature, inoculum size, medium initial pH and
medium volume on LOX production by single factor tests. Three factors with significant impacts on LOX activity including
starting time of induction, induction time and medium initial pH were selected out of these seven factors by using Plackett-
Burman design. Simultaneously, the optimal conditions for LOX production were determined by Box-Behnken design and
response surface methodology as induction starting at OD600 nm of 1.6 and lasting for 34 h and medium initial pH of 7.0. The
LOX activity was (21 261.60 ± 264.03) U/mL under these conditions, which was improved by 56.87% than that before
optimization, (13 553.96 ± 46.64) U/mL.

In order to reveal the mechanism of 1-deoxynojirimycin (DNJ) enrichment in silkworm (Bombyx mori L.), we
studied and analyzed the correlation between DNJ content and glucosidase activities in silkworm. Towards this goal, 25
strains of silkworms were selected and raised with the same mulberry leaves. Pre-column derivatization high performance
liquid chromatography (HPLC) was applied to determine the DNJ content of different strains of silkworms, and the activities
of 3 major glucosidases (sucrase, lactase and amylase) were measured, respectively, for the analysis of correlation between
DNJ content and glucosidase activities in silkworms. Our results indicated that different strains of silkworms had significant
differences in DNJ content, and the highest DNJ content (which was found in the strain 2042, 0.56%) was 7 times higher
than the lowest one (in ‘DongTing × BiBo’, 0.08%). DNJ content had significantly negative correlations with the activity of
either of two disaccharidases, sucrase and lactase, and had a relatively weaker correlation with amylase activity.

The intention of this work was to investigate the structural characteristics of bitter peptides in hard cheese made
from yak milk. Bitter peptides were extracted with chloroform-methanol mixture and isolated by using gel chromatography,
and the more bitter fractions were identified by liquid chromatography-mass spectrometry (LC-MS-MS). The results showed
that three fractions named as fractions I, II and III were obtained through Sephadex G-25 column chromatography and
fraction II tasted the most bitter among these and had a flavor described as slightly bitter. Fourteen peptides were identified
in fraction II and these peptides were composed of 7–17 amino acid residues in a molecular weight range less than 2 000 D.
Hydrophobic amino acids such as proline, valine, leucine, phenylalanine and isoleucine constituted these bitter peptides. The
bitter peptides in a molecular weight range of 800 –1 500 D accounted for 64.29% and bitter peptides derived from β-casein
(β-CN) accounted for 92.86%. Therefore, polypeptides derived from β-casein with high hydrophobicity and molecular
weight below 2 000 D may have a significant influence on the bitterness of cheese.

The intention of the current work was to obtain the optimal food-based medium and culture conditions for bacteriocin
production by Lactobacillus plantarum 163. The appropriate medium (1 L) containing 200 mL of cabbage juice, 50 mL of tomato
juice, 10 g of glucose, and 2 g of K2HPO4 in distilled water was selected for further optimization. Inoculum concentration, K2HPO4,
pH and cabbage juice were determined to be the key factors the influence bacteriocin production by using Plackett-Burman design.
A quadratic polynomial model for describing the effects of the four factors on bacteriocin activity against Bacillus pumilus CMCC
63202 was obtained by Box-Behnken design. The optimal levels of these factors were found to be K2HPO4 1.89 g/L, cabbage juice
341.5 mL/L, inoculum concentration 3.56% (V/V) and pH 6.95. Under these conditions, the maximum antimicrobial activity was
achieved, which was over 30% higher than that before optimization.

For the purpose of increasing the production of microbial polysaccharide gum, strain FJAT-10151, which showed
a productivity of 8.65 g/L, was screened from 22 bacterial isolates conserved in our laboratory, which have been reported
for the production of polysaccharide gum. The selected isolated was identified as Xanthomonas axonopodis by 16S rDNA
sequence analysis. By morphology observation, physiological and biochemical tests and Gram staining, it was further
identified as a Gram negative strain, and its colonies were small, round, yellowish, opaque and mobile, having a smooth,
moist and slightly bulge surface and regular edge. Polysaccharide gum was isolated from the fermentation broth of the
strain in water extraction and alcohol precipitated. As determined by phenol-sulfuric acid method, carbazole method and
Coomassie brilliant blue method, the contents of neutral saccharide, acidic saccharide and protein in the exopolysaccharide
gum were 36.81%, 8.90% and 15.27%, respectively. The polysaccharide gum was deproteinized by the Sevage method
and then completely hydrolyzed for gas chromatography-mass spectrometry (GC-MS) analysis after derivatization to
aldononitrile acetates. The analysis indicated that it mainly consisted of glucose and mannose at a molar ratio of 1:1.12.
It was identified by FTIR, UV spectroscopy and GC-MS as a xanthan. Gelation properties of the polysaccharide gum
were tested by viscosity and texture profile analysis (TPA). The viscosity of 1 g/100 mL polysaccharide gum solution was
408 mPa·s at 60 r/min. The TPA results indicated that the polysaccharide gum extracted from Xanthomonas axonopodis
FJAT-10151 had excellent gel properties with the smallest hardness, better elasticity and stickiness, and the best
adhesiveness and chewiness compared with commercial gellan and xanthan. In conclusion, this Xanthomonas axonopodis
strain has potential applications.

Dry-red and rose wines were made simultaneously from Cabernet Gernischt grapes from the wine-producing
region of Yantai by saignee technique. The fermentation course was monitored and the main quality parameters and
antioxidant activities of the wines after aging were analyzed. The results showed that rose and dry-red wines were fermented
normally. The main physicochemical parameters and antioxidant activities of wines varied with the percentage of grape
juice released. The contents of dry extract and total phenolics and potassium ferricyanide-reducing power were significantly
different among all groups. Correlation analysis showed that antioxidant activities of the wine were related not only to the
content of total phenols but also to dry extract, protein, reducing sugar and total sugar contents. Two public factors were
extracted by factor analysis method. In terms of both comprehensive factor score and taste score the dry-red wine made with
30% juice released ranked first. The dry-red wine had a mellow taste, full body and good tannic structure. The rose wine
gained the second highest taste score. It had an elegant color, rich bouquet and refreshing taste. The saignee technique is
suitable for extensive application in the simultaneous production of dry-red and rose wines.

Response surface methodology was employed to optimize the preparation conditions of antioxidant peptides
by enzymatic hydrolysis of chickpea protein isolate (CPI), prepared by alkaline extraction and acid precipitation from
chickpea seeds, with trypsin. The response variable was the percentage scavenging of superoxide anion radical. The results
showed that all samples collected throughout the hydrolysis process had significant antioxidant activity and the optimal
conditions were determined as substrate concentration 2%, enzyme/substrate ([E]/[S]) ratio 1 800 U/g, reaction time
35 min, temperature 32 ℃ and pH 7.0. Under these conditions, the percentage scavenging of superoxide anion radical
by chickpea antioxidant peptides was 67.59%. Chickpea peptide fractions with molecular weight cut-off of 1 kD from
chickpea protein hydrolysates by ultrafiltration were analyzed by liquid chromatography-mass spectroscopy (LC-MS).
A pentapeptide with molecular weight of 668.40 in chickpea peptide fractions was achieved, whose amino acid
sequence was determined to be RQLPR.

Objective: To screen Lactobacillus with high cholesterol-degrading capacity from fresh sheep feces and
explore the effect of the screened strain on serum cholesterol level in hypercholesterolemic mice. Methods: We screened
Lactobacillus with high cholesterol-reducing capacity using Calcium Carbonate-Man-Rogosa-Sharp (MRS) medium
and cholesterol-MRS medium. The screened strain, named as L-3, was identified by colony morphology, physiological
and biochemical tests and 16S rDNA sequencing. A feeding experiment was conducted on forty Kunming male mice
(eight weeks old). The mice were randomly divided 4 groups: A, B, C and D, which were fed with normal diet, high
fat diet (HFD), HFD plus normal saline and HFD plus strain L-3, respectively. The serum levels of total cholesterol
(TC), triglyceride (TG), and high density lipoprotein-cholesterol (HDL-C) were determined on the 15th and 30th day of
the experiment. Results: This selected strain was identified as Lactobacillus plantarum L-3 and the degradation rate
of cholesterol by the stain could reach up to (35.93 ± 0.43)%. A hypercholesterolemic mice model was successfully
constructed after feeding a high-cholesterol diet for 15 days. Compared with group B, serum TC, TG and AI levels
were extremely significantly decreased in group D after 30 days of oral administration of strain L-3 (P < 0.01), HDL-C
levels of group D was significantly increased (P < 0.05), and HDL-C/TC levels were extremely significantly increased
(P < 0.01). However, the negative control group did not show cholesterol degradation (P > 0.05). Conclusion: L. plantarum
L-3 has probiotic potential as indicated by its hypocholesterolemic effect both in vivo and in vitro.

Paralytic shellfish poisoning could be caused by the toxin produced by Alexandrium strains, which seriously
threatens human health and food safety. Molecular characteristics of ribosome DNA and toxic characteristics of foodborne
Alexandrium species were analyzed by bioinformatics and computer analysis software. The 18S rDNA–28S rDNA
region was amplified by PCR method, and 5.8S rDNA-ITS region was calculated by using DNAdist program. Moreover, the
18S rDNA–28S rDNA region was sequenced by PCR restricted fragment length polymorphisms (RFLP) method, and Mbo II was
selected for restriction endonuclease mapping. The results showed that nucleotide sequence differences in the 5.8S rDNA-ITS
region between non-toxic strain Alexandrium L35 and toxic strains could reach 0.201–0.448, while values < 0.004 were
noted among non-toxin strains. Toxin could be distinguished into three types by the characteristic bands of endonuclease
map, and toxin components were same if strains had similar endonuclease map. Hence toxin production ability and toxin
types of Alexandrium strains reflected significant genetic differences in ribosome DNA.

The mixed culture fermentation of the fruit juice of Physalis pubescens L. with yeast and lactic acid bacteria
was carried out at 25, 30 and 37 ℃, respectively. Changes in the contents of vitamin C, total phenols, 5-hydroxymethyl
furfural (5-HMF), reducing sugar and amino acid nitrogen, associated with non-enzymatic browning occurring during the
fermentation process, were examined in order to explore the mechanism of non-enzymatic browning through path coefficient
analysis. The results indicated that the change of browning degree (BD) was closely related to 5-HMF, reducing sugar,
and amino acid nitrogen in the fruit juice of Physalis pubescens L. fermented at three temperatures. In addition, 5-HMF
had the strongest direct impact on BD, while interaction between 5-HMF and reducing sugar was the chief determinant of
non-enzymatic browning during fermentation at 25 ℃. When fermentation was done at 30 ℃, amino acid nitrogen had the
strongest direct impact on BD and the major cause of non-enzymatic browning was interaction between 5-HMF and amino
acid nitrogen. During fermentation at 37 ℃, the non-enzymatic browning of Physalis pubescens L. was mainly caused by
5-HMF as the principal determinant of BD. Therefore, Maillard reaction is the major cause of the non-enzymatic browning
of Physalis pubescens L. during the fermentation process.

Objective: To investigate the protective effects of polysaccharides (LP) extracted from lotus bee pollen dried
by different drying methods on intestinal mucosal inflammation and intestinal barrier dysfunctions in mice induced by
5-fluorouracil (5-Fu). Methods: Mouse models of intestinal mucosal inflammation were established by induction with 5-Fu
and the model mice were grouped randomly and subjected to drug administration. The carbon-propelling rate was tested,
and colon length and Peyer’s patches (PPs) area were measured. The colon tissue was stained with hematoxylin-eosin (HE)
for histological section observation. Reactive oxygen species (ROS) and glutathione (GSH) contents, and catalase (CAT) and
GSH-Px activities in the supernatant of PPs homogenate were evaluated by biochemical assays. Tumor necrosis factor-α (TNF-α)
in the supernatant of colon tissue homogenate was determined through ELISA. Results: Compared with the normal group,
intraperitoneal injection of 5-Fu to mice significantly inhibited small intestinal transit (P < 0.05). LP extracted from lotus bee pollen
dried by hot air or vacuum pulsed drying improved colon shortening caused by 5-Fu (P < 0.05) and resulted in a significant or highly
significant increase of PPs area (P < 0.05 or P < 0.01). Moreover, compared with the 5-Fu-induced model group, LP combined with
5-Fu could significantly promote intestinal transit (P < 0.05), increase GSH content, and CAT and GSH-Px activities (P < 0.01 or
P < 0.05), and decrease obviously TNF-α contents (P < 0.05 or P < 0.01). HE staining results showed that LP could significantly
reduce the loss of colonic mucosa epithelium goblet cells, inflammatory cell infiltration and more shallow crypt depth induced
by 5-Fu. Conclusion: LP could relieve intestinal mucosal damage, improve intestinal transit dysfunction and protect against
intestinal oxidative damage in mice induced by 5-Fu. The polysaccharides extracted from lotus bee pollen subjected to vacuum
pulsed drying exhibited better activity than the polysaccharides extracted from hot air dried lotus bee pollen.

Folate is a water-soluble vitamin B which has important physiological functions. The effects of methotrexate
(MTX), trimethoprim (TMP), and pyrimethamine (PTM) on the proliferation and differentiation of OP9 mouse stromal
cells were investigated by methyl thiazolyl tetrazolium (MTT) assay, cell morphology analysis and induced differentiation
combined with oil red O staining. MTX, TMP and PTM significantly inhibited the proliferation of OP9 cells in a dosedependent
manner within a certain concentration range. Cell morphology analysis showed that MTX, TMP and PTM were
cytotoxic to OP9 cells at high concentration. The results of inverted electron microscopic observation and oil red staining
showed that only TMP significantly inhibited the differentiation of OP9 cells in a dose-dependent manner in the range of
500–1 000 μmol/L. The transcription levels of DHFR and MTHFD1 were down-regulated by TMP, which may explain why
the differentiation of OP9 cells was inhibited by TMP.

The amino acid composition of three peptides fractions (TSGH-1, TSGH-2 and TSGH-3) separated from tilapia
skin gelatin hydrolysate (TSGH) was measured. Additionally, the antioxidant activity in vitro and anti-aging capacity
in vivo of TSGH-3 were evaluated. The results showed TSGH-3 had low molecular weight and high hydrophobic amino
acid contents. TSGH-3 had high antioxidant activity in vitro in terms of free radical scavenging and metal chelating
activity. Furthermore, the in vivo anti-aging activity in a D-galactose-induced aging mouse model indicated that TSGH-3
could significantly increase T-AOC, SOD and GSH-Px activities in serum, liver and kidney tissues of rats (P < 0.05), and
significantly decreased MDA contents (P < 0.05). Besides, liver and kidney indices of rats could be also protected after the
intake of TSGH-3. Therefore, TSGH-3 possesses high antioxidant activity and can be used as a natural anti-aging agent in
the medicinal and food industries.

The pollution levels and composition characteristics of 12 polybrominated diphenyl ethers (PBDEs) and
5 methoxylated polybrominated diphenyl ethers (MeO-PBDEs) in 65 egg samples from Beijing markets were examined by
gas chromatography-negative chemical ionization mass spectrometry (GC-NCI/MS) to explore their pollution characteristics.
The level of total PBDEs detected in egg samples was 2.21 μg/kg, and the level of total MeO-PBDEs were 0.89 μg/kg, which
were lower than other relevant studies in China and abroad. The relevance ratio of PBDEs and MeO-PBDEs were 15.38%
and 4.62% and these pollutants were dominated by BDE-71 and MeO-85. The kinds and levels of analytes in egg yolk were
higher than those in egg white. Pollution level and dietary risk assessment of PBDEs in eggs showed acceptable levels of
PBDEs in eggs from Beijing supermarkets.

Objective: To explore the lipid-lowering effect of acidic polysaccharides from Auricularia auricula in
hyperlipidemia mice. Methods: Acidic polysaccharides from Auricularia at different doses were intragastrically
given to hyperlipidemic model mice to explore their effects on blood lipids and related enzymes. Results: Compared
with the model group, the body weight of the treated mice decreased obviously, liver index and atherosclerosis index
(AI) as well as serum TC and TG levels similarly declined obviously, whereas HDL-C levels increased significantly
(P < 0.01 or 0.05). Moreover, total superoxide dismutase (T-SOD) and glutathione peroxidase (GSH-Px) activities in the
middle and high dose treatment groups were significantly higher than those in the model group (P < 0.01). Conclusion:
Acidic polysaccharides from Auricularia auricula can significantly reduce blood lipid levels, fat accumulation in liver and
artery atherosclerosis caused by excessive lipid intake in hyperlipidemia mice and protect against lipid peroxidation damage
caused by hyperlipidemia.

Objective: To observe the effect of schisandrin B (SchB) on cardiac function, infarct size, lactate dehydrogenase
and related protein expression in the isolated heart from rats with myocardial ischemia/reperfusion (I/R) injury and
consequently to explore its protective effect against I/R injury and the underlying molecular mechanism. Methods:
Fifty Wistar rats were randomly divided into five groups: control group (Control), ischemia/reperfusion group (I/R) and
SchB preconditioning group (SchB), PI3K inhibitor group (I/R + SchB + LY294002), and AMPK inhibitor group (I/R +
SchB + Compound C). The Langendorff method was used to establish the isolated rat heart model of I/R injury, ischemia
for 2 h, reperfusion for 5, 15, 30 and 60 min respectively. The +dp/dtmax, −dp/dtmax, left ventricular end-diastolic pressure
(LVEDP), coronary flow (CF), heart rate (HR) and LDH activity in perfusion fluids were observed during I/R period. The
myocardial infarct area was measured with TTC staining and myocardial total Akt, phosphorylation Akt, total GSK-3β and
phosphorylation GSK-3β protein expression were evaluated by the Western blotting technique. Results: SchB significantly
improved the myocardial damage caused by I/R injury, reduced infarct size, and increased the expression of p-Akt and
p-GSK-3β. Conclusion: SchB has protective effects against I/R damage in isolated hearts from rats, which may be related to
the activation of the AMPK and PI3K/Akt signaling pathways.

The intent of this research was to explore the effect of metallothioneins from yeast with self-owned intellectual
property rights on protecting against oxidative damage and expelling mercury in mice with chronic mercury poisoning. The
mice with mercuric chloride exposure were continuously lavaged with two types (MT-1 and MT-2) of metallothioneins
from yeast and dimercaptopropansulfonate sodium (DMPS) for 28 days, respectively. Body weight, mercury level in the
whole blood, SOD, GSH-Px and MDA levels in serum, and total antioxidative capacity (T-AOC) in the body were measured
at the end of the administration period. Compared with the normal control group, body weight in the model control group
significantly decreased (P < 0.05), while both high-dose MT treatment groups showed a significant increase in body weight
after gavaging for 28 days (P < 0.05). The mercury levels in blood, liver and kidney in all drug treatment groups were decreased
significantly when compared with the model control group (P < 0.05). The effects of two types of high-dose metallothioneins on
expelling mercury were significantly better than that of DMPS (P < 0.05). SOD, GSH-Px, MDA levels in serum and T-AOC in the
body in all administration groups were brought back to the levels of the normal group (P > 0.05). Two monomeric forms of MT
at the high dose had significant impact on improving total antioxidant capacity in the body better than that of DMPS (P < 0.05).
However, MT-1 was significantly superior to MT-2 in increasing serum SOD and reducing serum MDA. Both metallothioneins
from yeast had an obvious effect on expelling mercury and protecting against oxidative damage.

In order to investigate the effect of L-theanine on amino acid (AA) metabolism, growth and development of rats,
weaning rats were administered with L-theanine solution to determine changes in AA compositions in serum and liver.
Sixty-four healthy SD rats with half males and females were randomly divided into 4 groups, which were administered with
L-theanine at the dosages of 0, 50, 200 and 400 mg/(kg·d), respectively. On the 15th day of the experiment, all rats were
sacrificed after 24 h fasting to collect serum and liver for measurement of free AA and ammonia by an AA analyzer. The
results showed that L-theanine increased the daily weight gain, final body weight and glucogenic AAs (Gly, Ser, Ala, Met,
His, Val, Pro, Asp, Asn, Glu and Gln) or facultative glucogenic AAs (Thr, Ile, Phe and Tyr) in the liver of rats. Compared
with the control group, the contents of total essential AAs and some nonessential AAs in the liver of rats administered with
200 mg/(kg·d) L-theanine were increased significantly, and the contents of most AAs in serum were decreased significantly.
L-theanine significantly elevated the concentration of Glu in serum and liver, and the content of ammonia decreased
linearly with L-theanine dose. All results indicated that L-theanine could promote the absorption of dietary AAs, affect AA
concentrations in serum and liver and regulate the growth and development of rats. Meanwhile, L-theanine could increase
Glu concentration and subsequently promote the emission of ammonia to alleviate its harm to the organism.

Objective: To explore the anti-obesity effect of hypoxanthine (Hx) on nutritionally obese mice. Methods:
An obese mouse model was established successfully by feeding high-fat diet. The ICR mice were randomly divided
into six groups, namely, normal control, model control, positive control (L-carnitine, 100 mg/kg) and hypoxanthine
treatment groups (30, 60, and 90 mg/kg). After 4 weeks of oral administration, blood samples were collected and
centrifuged and then the mice were sacrificed. The contents of triglyceride, total cholesterol, leptin and adiponectin
in mouse serum were detected. The adipose tissues were made into paraffin section to observe the changes of adipose
cells by HE staining. The gene expression levels of leptin and adiponectin in mouse epididymal adipose tissue
were measured by real-time quantitative polymerase chain reaction (qRT-PCR). Results: The body weight of the
Hx treatment groups were significantly lower than that of the model group (P < 0.05); TC levels were significantly
lower than those of the model group (P < 0.05, P < 0.01). The gene expression levels of leptin and adiponectin in
the middle- and low-dose Hx groups and normal control were significantly different from those of the model group
(P < 0.05). Conclusion: The middle- and low-dose Hx groups had good anti-obesity effect, and the best effect was achieved
at the low dose.

The phosphatidylinositol 3-kinase/serine/threonine kinase B (PI3K/Akt) signaling pathway is a classical signaling
pathway that inhibits apoptosis and promotes proliferation. The PI3K/Akt pathway play an important role in cancer,
cardiovascular disease, diabetes and nervous system diseases, especially in cancer. The abnormal activation of PI3K/Akt is
closely related to the occurrence, invasion and metastasis of tumors. The research of this pathway has become the focus of
the treatment of cancer at home and abroad. Plant polyphenols are becoming natural drugs to prevent cancer because of their
anti-tumor effect. This review outlines the structure and activation mechanism of the PI3K/Akt signaling pathway and its
relationship with tumor in order to provide scientific evidence for the development of plant polyphenols into health foods or
drugs for cancer prevention.

Postharvest decay of fruits and vegetables is mainly caused by fungi. The pathogenicity of the fungi, host defense
responses and environmental conditions can affect decay severity of fruits and vegetables. Generally, under appropriate
environmental conditions, the pathogens multiply, secrete extracellular enzymes and produce toxins and hormones that cause
the decay of their host fruits and vegetables. Extracellular enzymes secreted by the fungi play the most important role in the
occurrence of postharvest diseases. This paper reviews the classification of extracellular enzymes produced pathogenic fungi
as well as the mechanism and influencing factors of their pathogenicity aiming to provide a theoretical basis for postharvest
disease control of fruits and vegetables.

During the processing of grapes and wine, polyphenol oxidase (PPO) oxidizes grape juice and wine, particularly
for white wine. PPO can seriously affect wine quality. The aims of this paper are to review the structure, functions and
distribution of PPO in grapes, and to discuss its oxidation mechanisms during wine-making process. Moreover, the factors
influencing PPO activity and PPO inhibitors are also discussed, providing a reference for controlling oxidative browning
caused by PPO during the processing of grapes and wine.

Food safety liability insurance not only has the functions of economic compensation, financial intermediation
and social management, but also ultimately benefits food consumers. Under the current legal system, lack of spontaneous
enterprise demand for food safety liability insurance leads to low insurance rate. In this respect, using non-mandatory
approaches, the government can fully exert its function in social insurance management and effectively mobilize food
safety liability insurance supply and effective demand for food safety liability insurance. This article tries to discuss the
characteristics and specific implementation steps of administrative guidance in the field of insurance based on the local
ongoing food safety liability insurance pilot programs in China.

Over the past nine years, as the basic law for regulating the quality and safety of agricultural products, the Law
of the People’s Republic of China on Quality and Safety of Agricultural Products has played an important role in improving
the quality and safety of agricultural products. However, the new changes in the quality and safety situation of agricultural
products and the adjustment of the supervision institution have brought new challenges for the current law. The Law of the
People’s Republic of China on Quality and Safety of Agricultural Products has to be revised soon. On the other side, the
second revision of the Food Safety Law of the People’s Republic of China, which has been completed its in April 2015,
would provide an important reference for the revision of the Law of the People’s Republic of China on Quality and Safety of
Agricultural Products. In this study, based on a detailed analysis of the legislative principle, system design and mechanism
innovation of the Revised Food Safety Law of the People’s Republic of China, three suggestions are put forward on revising
the Law of the People’s Republic of China on Quality and Safety of Agricultural Products.

The organizational system and legal and standard system as well as risk management and communication of food
safety regulation in Hong Kong Special Administrative Region (HKSAR) are elucidated in this article, and a comparison of
food safety regulatory system is made between HKSAR and mainland China. The shortcomings of institutional mechanism
of the food safety regulation system in mainland China are discussed as well as the merits of HKSAR’s food safety
regulation. Some suggestions on improving the food safety regulatory system of mainland China are proposed.