Food allergy has become a worldwide food safety and public health problem that receives increased attention in recent years. In this review, we systematically reviews the recent progress in the field of food allergy including the epidemiologic characteristics, pathogenesis and potential risk factors of food allergy, the identification, characterization and detection technologies for food allergens, food allergy diagnosis and control, and food allergen labeling and risk assessment. Furthermore, we discuss the bottleneck challenges and strategies for research on food allergy and allergens. We believe that this review will provide a reference for the prevention and control of food allergy, the development of hypo-/non-allergenic foods, and food allergen risk.

The objective of this study was to understand the mechanism of changes in flavor precursors in Tan sheep meat during post-mortem ageing. The proteomic analysis of Tan sheep meat at different times (0, 4 and 8 days) of post-mortem ageing was conducted by isobaric tags for relative and absolute quantification (iTRAQ) combined with liquid chromatography-tandem mass spectrometry (LC-MS/MS). The results showed that the differentially expressed proteins during postmortem aging mainly included metabolic enzymes, structural proteins and stress proteins. The activity of triose phosphate isomerase, enolase 3, L-lactate dehydrogenase, phosphoglucose mutase 1 and pyruvate kinase rose obviously from Day 0 to Day 4, while the expression of troponin C1, troponin T3, myosin light chain 2, myosin light chain 1, myosin 3 and heat shock protein 70 were up-regulated from Day 0 to Day 4 but significantly down-regulated from Day 4 to Day 8. The relative gene expression of differentially expressed proteins at the transcription level was evaluated using quantitative real-time polymerase chain reaction (qPCR). It turned out that for four differentially expressed proteins, namely two metabolic enzymes (L-lactate dehydrogenase and triose phosphate isomerase) and two structural proteins (myosin light chain 2 and actin α1), the mRNA and protein expression patterns between Day 0 and Day 4 as well as between Day 4 and Day 8 were consistent with each other. Therefore, the modulation of metabolic enzymes, the degradation of structural proteins, and the protective effect of stress proteins on the stability of myofibrillar protein could together regulate the changes of flavor precursors in Tan sheep meat during post-mortem ageing.

In an effort to investigate the aggregation mechanism of sarcoplasmic proteins under oxidative stress induced by peroxyl radicals (ROO·), sarcoplasmic proteins isolated from rabbit meat was oxidized by ROO· produced by thermal decomposition of 2,2’-azobis(2-amidinopropane) dihydrochloride (AAPH) and evaluated for the contents of metmyoglobin (MetMb), Mb(IV)=O, protein carbonyl and total sulfhydryl group, surface hydrophobicity, particle size, turbidity, solubility, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and intrinsic fluorescence characteristics. Both the MetMb and Mb(IV)=O contents significantly increased with AAPH concentration (P < 0.05), and so did the protein carbonyl content (P < 0.05), while the total sulfhydryl content significantly dropped (P < 0.05). The results of intrinsic fluorescence spectra and surface hydrophobicity revealed that ROO· caused protein unfolding and conformational changes in sarcoplasmic proteins. SDS-PAGE analysis indicated that ROO· could lead to protein crosslinking via disulfide bonds. The particle size and turbidity showed a gradual rising trend, revealing that ROO· could induce protein aggregation. Both hydrophobic interaction and disulfide bond cross-linking were the major driving forces for the aggregation of sarcoplasmic proteins induced by ROO·. ROO· could not only directly induce the aggregation of sarcoplasmic proteins in rabbit meat but also promote their crosslinking and aggregation by inducing myoglobin oxidation.

The effects of various exogenous substances on the changes of free radicals and 1H nuclear magnetic resonance (NMR) spectra during the oxidation of linseed oil at room temperature were investigated by electron paramagnetic resonance (EPR) and NMR spectroscopy. The results showed that the types of free radicals generated during the oxidation process under natural light or dark conditions in the presence of added tert-butyl hydroquinone (TBHQ), vitamin E (VE) or chlorophyll were 5,5-dimethyl-1-pyrroline N-oxide unknown radicals (DMPO-X), alkyl radicals (R·), alkoxy radicals (RO·) and alkoxy peroxy radicals (ROO·), while added 2,2’-azobisisoheptonitrile (ADVN) could initiate inorganic carbon-centered free radicals. Natural light was beneficial to the generation of DMPO-X; RO· was prone to form in darkness. The contents of RO· and ROO· were decreased effectively by TBHQ. VE delayed the appearance time of the highest signal intensity of DMPO-X and inhibited the formation of R·. Chlorophyll inhibited the production of DMPO-X and RO· in the early and late stages of oxidation, respectively. ADVN promoted the formation of DMPO-X in the oxidation process, and accelerated the generation of ROO· and RO· in the middle and late stage of oxidation, respectively. In conclusion, during the room temperature oxidation of linseed oil, the production and decomposition of RO· were directly related to the oxidation degree. Different exogenous substances mainly affected the content of free radicals, but had little effect on the types of free radicals.

In order to determine the effect of N-nitro-L-arginine methyl ester hydrochloride (L-NAME) as a nitric oxide synthase (NOS) inhibitor on the quality of Tibetan sheep muscle during postmortem aging, meat from the hind leg of 4 to 5 year-old castrated Oula Tibetan sheep was immersed in deionized water (as a control), 30, 60, or 90 mmol/L L-NAME solutions soon after slaughter and then aged at 4 ℃. After 0, 1, 3, 5 and 7 days, the activity of NOS, the contents of nitric oxide, total sulfhydryl and carbonyl, myofibrillar fragmentation index (MFI), pH, and color were analyzed. On the 7th day, the NOS activity and nitric oxide content in the NOS inhibitor treatment groups were significantly decreased compared to those in the control group. The levels of NOS activity in the 30, 60 and 90 mmol/L L-NAME treatment groups were 29.5%, 38.2%, and 41.3% lower than that in the control group, respectively (P < 0.05). Nitric oxide levels were 35.6%, 29.6% and 66.9% lower in the treatment groups than in the control group, respectively (P < 0.05), and pH levels were 7.3%, 12.7% and 14.7% lower in the treatment groups than in the control group, respectively (P < 0.05). L* values were 4.4%, 9.1% and 7.9% higher in the treatment groups than in the control group, respectively (P < 0.05), and a* values were 7.8%, 24.9% and 39.8% lower in the treatment groups than in the control group, respectively (P < 0.05). MFI was 16.5%, 7.9% and 4.0% higher in the treatment groups than in the control group, respectively (P < 0.05). L-NAME at the three concentrations reduced the protein carbonyl content by 24.1%, 14.5% and 32.8% and increased the total sulfhydryl content by 18.1%, 16.9% and 29.0% (P < 0.05). These results show that L-NAME treatment can significantly decrease NOS activity and NO content, thereby inhibiting protein oxidation in Tibetan sheep meat, improving the tenderness, increasing the L* value, decreasing the a* value and finally improving the meat quality.

The purpose of this study was to explore the changes in the protein and fatty acid composition in silkworm pupa and the in vitro antioxidant activity of silkworm pupa oil during storage and after reeling in order to provide theoretical support for deep processing of the silk reeling by-products. The pupae were divided into four groups according to their morphology during storage. The proximate composition, protein composition, and fatty acid composition were determined by the Chinese national standard methods, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), and gas chromatography-mass spectrometry (GC-MS), respectively, and the in vitro antioxidant effect was evaluated by 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and 2,2’-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation scavenging assays. The results showed the chemical constituents were significantly different among storage times (P < 0.05). The molecular masses of proteins in silkworm pupa were mainly distributed near 30 and 70 kDa, and the protein expression levels were decreased with prolonged storage. Totally 16 fatty acids were found in silkworm pupa oil, the major ones being palmitic acid, stearic acid, oleic acid, linoleic acid and α-linolenic acid, all of which changed significantly with storage time (P < 0.05). The half maximal inhibitory concentration (IC50) values for scavenging of DPPH and ABTS cation radicals were in the range of 20.93–52.00 and 33.32–156.81 mg/mL, respectively. The change in the antioxidant effect of silkworm pupa oil was correlated with the change in the total phenol content (15.95–77.50 mg/kg). After silk reeling, the protein and fatty acid composition were changed significantly, and the antioxidant effects were decreased. Taken together, storage time and silk reeling both influenced the protein and fatty acid compositions in silkworm pupa and the total phenol content in silkworm pupa oil, and they also had a great impact on the antioxidant properties of the oil. Accordingly, at various stages of storage, silkworm pupa samples can be collected from processing according to the bioactivity and expression level of target components.

Pork Longissimus dorsi was oxidized using a hydroxyl radical oxidation system (FeCl3-VC-H2O2) to investigate the effect of oxidative stress on the water-holding capacity (WHC) of pork. The results showed that there were no significant changes in centrifugal loss rate, carbonyl content, endogenous fluorescence chromatography and calcium-transporting ATPase expression measured when the concentration of H2O2 was less than 1 mmol/L. As the concentration of H2O2 increased further, especially when exceeding 10 mmol/L, the indicators began to show obvious differences. The degrees of cross-linking and degradation of proteins increased significantly as shown by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), and a significant increase in the gap between muscle fiber bundles was observed by scanning electron microscopy (SEM). When the H2O2 concentration was larger than 10 mmol/L, the expression of calcium-transporting ATPase reached its maximum, and the expression of cathepsin L was greatly reduced and reached its minimum at 20 mmol/L. Also, high concentration of H2O2 (> 10 mmol/L) caused a significant change in the expression of endogenous enzymes in pork Longissimus dorsi, significantly increased the degree of oxidative degradation of pork protein, which affected the microstructure of pork meat and reduced in WHC.

In order to study the mechanism of gel formation and color change during the processing of Sansui featured yellow preserved eggs, produced by leadless curing, the dynamic changes of free alkalinity, microstructure, protein secondary structure, intermolecular forces, texture, color difference, reducing sugar content and free amino acid contents in egg white were measured and analyzed. The results showed that during the curing process (from day 0 to 18), the free alkalinity increased continuously, and ionic bond interactions increased first and then decreased, while hydrogen bonding interactions, hydrophobic interactions and disulfide bonding interactions increased gradually. The protein structure was transformed from disordered macroporous to ordered three-dimensional reticular. On the 12th day, the texture properties of the gel were the highest, and β-sheet and β-turn were the major secondary structure components. From day 12 to day 18, the structure of the gel was destroyed due to the high alkalinity, showing larger holes, and ionic bonding interactions and texture properties exhibited a downward trend. After the completion of curing (18 days), the free alkalinity decreased gradually and then became stable, and the texture properties increased at first and then tended to be stable; the gel structure could be self-repaired, becoming tight and stable. The main forces responsible for maintaining the gel structure were ionic bonding and disulfide bonding, and the major protein secondary structures were β-sheet and β-turn. In the process of color formation, carbonyl ammonia reaction and protein decomposition occurred at the same time; the content of reducing sugar in egg white decreased, and the content of free amino acids decreased at first and then increased; the redness-greenness value (a) and yellowness-blueness value (b) of egg white gradually increased, and the color gradually became yellow and dark. After the completion of curing, there was no significant change in any of the color values of egg white, indicating the formation of a stable golden yellow color. Finally, it is concluded that the curing stage from day 6 to day 12 could be the key to controlling the quality of yellow preserved eggs. After curing, the gel property of egg white was slightly improved, the color was stable, and the product quality was better when stored at room temperature for 6 days.

To explore the relationship among the quality indexes of not from concentrate (NFC) pear juice and construct a comprehensive evaluation system, 32 pear cultivars were selected to investigate 12 quality indexes by conventional descriptive statistics, correlation analysis, factor analysis and regression analysis, and then a discriminant model for predicting NFC pear juice quality was established by K-means cluster and discriminant analysis. The results showed that the dispersion degree varied greatly among the 12 quality indexes with variation coefficients ranging from 5.46% to 105.73%. The flavonoid content had the largest variation coefficient of 105.73%, while the color parameter L value had the smallest variation coefficient of 5.46%. Four common factors were extracted from the converted data matrix by factor analysis, including functional factor, flavor factor, appearance factor, and sweetness factor, respectively, contributing to 27.873%, 24.890%, 17.364% and 14.235% (84.362% together) of the total variance. By regression analysis, the total phenol content, sugar/acid ratio, hue angle (h value), soluble sugar content, L value and flavonoid content were selected as the evaluation indexes for NFC pear juice quality to establish discriminant functions for the grading of NFC pear juice quality with a recognition accuracy of 100% for modeling samples. The discriminatin functions could be applied for discriminate the comprehensive quality of NFC pear juice.

In this study, polysaccharide was prepared from Cornus officinalis seeds by subcritical water extraction, 30% (V/V) H2O2 decolorization, and Sevag deproteinization. Using DEAE-52 cellulose chromatography, the polysaccharide was fractionated into five fractions, namely COSP-1, COSP-2, COSP-3, COSP-4 and COSP-5. Sephadex G-100 gel chromatography was used to further purify the main fracion COSP-4. Gel chromatography and monosaccharide composition analysis showed that COSP-4 had a molecular mass of 2.03 × 104 Da as an acidic homogeneous polysaccharide composed of rhamnose, glucuronic acid, galacturonic acid, glucose, galactose and xylose, with a molar ratio of 0.96 : 0.18 : 5.48 : 0.28 : 1 : 10.70. The methylation reaction and nuclear magnetic resonance (NMR) showed that COSP-4 contained 14 kinds of methylated sugars, as well as α- and β-glycosyl residues. The most abundant monosaccharide in the polysaccharide was 1,4,5-tri-O-acetyl-2,3-di-O-methyl xylitol. Scanning electron microscopy (SEM) showed that COSP-4 had an irregular, fragmentary, loose and spongy structure. The antioxidant experiments showed that COSP-4 had strong scavenging capacity toward 1,1-diphenyl-2-picrylhydrazyl (DPPH), hydroxyl and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radicals with half maximal inhibitory concentrations (IC50) of (1.72 ± 0.14), (1.48 ± 0.17), and (2.87 ± 0.27) mg/mL, respectively. These results will provide the basis for further research on the structure-activity relationship of Cornus officinalis seed polysaccharides and will promote their application.

In this study, chemical modification was used to enhance the antioxidant properties of inulin and the relationship between the structure and antioxidant activity of the modified inulin was investigated. Phenolic-functionalized inulin derivatives were prepared by sequential bromination, nucleophilic substitution and condensation, improving the antioxidant activity of inulin by the introduction of active groups into the molecule. The antioxidant activity of the inulin derivatives in terms of reducing power, ferrous ion chelating ability, and scavenging activity toward 1,1-diphenyl-2-picrylhydrazyl (DPPH), hydroxyl and superoxide anion radical was significantly stronger than that of inulin. The inulin derivatives with diphenol (component 3C, 3D) showed much stronger free radical scavenging capacity than those with monophenol, and had stronger DPPH radical scavenging activity than vitamin E with a half maximal inhibitory concentration (IC50) of 0.007?mg/mL. In addition, the IC50 for O2-· scavenging activity of component 3C and iron ion chelating capacity of component 3B were 0.042? and 0.006?mg/mL, respectively. Meanwhile, the possible radical scavenging mechanism was explored by studying electron or proton transfer and intermediates. The in vitro cytotoxicity test showed that the inulin derivatives had good biocompatibility. These observations will contribute to the development of inulin derivatives to be applied as antioxidants or free radical scavengers.

In this study, the Garre model was applied to model stress adaptation response in Listeria monocytogenes inoculated on tilapia skin during dynamic low-temperature heat treatment. L. monocytogenes CECT 4032 inoculated in tryptic soy broth (TSB) was heated up to 50 ℃ with a heating rate of 1.2 ℃/min. It was found that the ratio of the theoretical D value to the actual D value (f), Z value (Z), time rate (a), heating rate (E) and percentage increment of D value (c) were 12.96 ± 0.79, (4.61 ± 0.03) ℃, (0.12 ± 0.01) min?1, (0.51 ± 0.01) ℃/min and 1.22 ± 0.03, respectively, and the model was also successfully used to predict seven other microbial inactivation patterns. Validation trials were carried out by inoculating this strain on tilapia skin, revealing that the Garre model fitted better to the experimental data than the Bigelow model. Our results demonstrate that dynamic low-temperature heat treatment can induce stress adaptation response in L. monocytogenes, which may provide a reference for constructing a security early warning system for the storage and processing of tilapia skin.

The aroma attributes of nine ‘Cabernet Sauvignon’ red wines from Chinese main wine producing areas were evaluated by quantitative descriptive analysis on a 5-point scale using a trained sensory panel. Through analysis of variance (ANOVA) and multivariate statistical analysis, the proficiency of the sensory panel was examined, and then a systematic method for screening for the characteristic aroma descriptors of red wine was proposed. The results showed that the reproducibility index (Ri), the F value of the test statistics, the mean-square error (MSE), and the Manhattan plots were effective in evaluating the reproducibility, distinguishing ability and repeatability of each assessor, as well as the consistency within the sensory panel. Using the reliable sensory panel data as raw variables, geometric mean (M) values for each aromatic descriptor were calculated and ranked, and principal component analysis (PCA) and cluster analysis (CA) were performed on the data from the final sensory panel to establish a normative and scientific approach to screening for the characteristic aroma descriptors of wine. Furthermore, it was determined that the major aromatic attributes of ‘Cabernet Sauvignon’ wine were black currant-like and red currant-like fruity notes as well as prominent roasted notes such as caramel and smoky, and spicy notes such as pepper-like.

The milk-derived antimicrobial peptide BCp12, separated from buffalo casein hydrolysate by affinity adsorption to living bacterial cells, has a broad-spectrum antibacterial effect, but its antibacterial mechanism is yet unclear. This study investigated the destructive effect of BCp12 on the cell wall and membrane of Escherichia coli using ultraviolet absorption spectroscopy, flow cytometry, Fourier transform infrared spectrometer (FTIR), scanning electron microscopy (SEM), and transmission electron microscopy (TEM), and the binding capacity and mode between BCp12 and bacterial DNA were determined by gel retardation assay and fluorescence spectroscopy. The results showed that 2 mg/mL BCp12 caused an increase in the hydrophilicity of the cell wall and membrane, and decreased the adsorption rate of bacterial cells to 64.73%. The 2 mg/mL antimicrobial peptide had a significant impact on the fatty acid, protein, peptide amide, polysaccharide and fingerprint information areas of the bacterial cell wall, damaged the cell membrane (the ratio of?cells with membrane damage to total cells was 25.1%), and resulted in leakage of intracellular ultraviolet-absorbing substances. Moreover, BCp12 could make the cell surface rough and wrinkled, and severely damage the internal structure of the cytoplasm and result in cavitation. BCp12 could compete with bromine ethidium bromide (EB) for binding sites and bind to DNA in an intercalated manner, thus resulting in gel retardation, affecting DNA replication and ultimately inhibiting the growth and reproduction of bacteria. The findings of this study partially explained the antibacterial mechanism of BCp12.

The composition and in vitro antioxidant activity of polysaccharides extracted from Chinese yam (Dioscorea opposite Thunb.) were analyzed. Additionally, we tested whether the polysaccharides could inhibit the oxidation of low-density lipoprotein (LDL). The results showed that the purity of the polysaccharides was (65.79 ± 1.03)%, which also contained (5.89 ± 0.43)% protein, (5.51 ± 0.14)% ash and (10.81 ± 1.14)% uronic acid. The molecular masses of the four main polysaccharide components were 933 742, 148 878, 39 233, and 17 318 Da, respectively. The half maximal inhibitory concentration (IC50) values for 1,1-diphenyl-2-picrylhydrazyl (DPPH), superoxide, and hydroxyl radical scavenging activity were 1.06, 1.06 and 0.98 mg/mL, respectively. The polysaccharides effectively delayed the formation of conjugated diene during LDL oxidation induced by CuSO4. At a concentration of 1.0 μg/mL, the polysaccharides inhibited 16.28% thiobarbituric acid reactive substance (TBARS) production induced by CuSO4 (P > 0.05), but had little inhibitory effect on LDL glycation. The results of the present study may provide useful information for understanding the inhibitory effects of Chinese yam polysaccharides on LDL oxidation.

The purpose of this study was to investigate the changes of milk yield and milk composition in East Friesian sheep during lactation and their correlation with the hardness and water-holding capacity (WHC) of rennet-induced curd. The results showed that during the whole lactation period, milk yield changed significantly, which was 2.8% and 17.1% higher and 19.9% lower than the average level at the early, middle and late lactation stages, respectively. The contents of total solids, protein, casein, fat and calcium increased evidently and lactose content increased only slightly but not significantly. Curd hardness increased obviously from the early to the middle stage of lactation, but moderately from the middle to the late stage. WHC declined markedly from the early to the middle stage, but gently from the middle to the late stage. Curd hardness and WHC were significantly correlated with the contents of casein, fat and calcium in sheep milk (P < 0.01). Curd hardness increased with increasing content of casein and calcium, but decreased with increasing content of fat in sheep milk. Curd WHC decreased with the increase in casein and calcium contents, but increased with the increase in fat content in sheep milk. There was a significantly negative correlation between curd hardness and WHC (P < 0.01). The above findings may provide a reference for the development of sheep milk products.

Lycopene microcapsules were prepared by spray drying using inulin, maltodextrin or trehalose at different concentrations as the wall material, and a whey protein isolate (WPI)-chitosan bilayer emulsion containing lycopene as the core material. The encapsulation ef?ciency, microscopic appearance, stability during storage and in a model acidic beverage medium, and in vitro simulated release characteristics of microcapsules were evaluated as a function of wall material type and core-to-wall-material ratio (m/m) to determine the optimal preparation conditions. Under all conditions investigated, the encapsulation efficiency of microcapsules were in the range of 72.97%–81.90% and all samples prepared exhibited a typical spherical structure; with the decrease in core-to-wall-material ratio, the physicochemical stability of microencapsulated lycopene increased significantly both during storage and in the acidic environment (P < 0.05). Controlled release of microencapsulated lycopene in simulated gastrointestinal fluid was observed with maltodextrin and trehalose as the wall material in comparison with inulin. The results in this study will help develop a novel carrier for the delivery of lycopene in order to enhance its industrial application.

In order to study the mechanism of action of cold plasma in preserving the quality of shrimps during storage, changes in the microflora and quality (microbial diversity, total viable count, total volatile basic nitrogen (TVB-N) content, elasticity, chewiness and microstructure) of Solenocera crassicornis treated by cold plasma was detected during chilled storage at (4 ± 1) ℃. The results showed that Pseudomonas and Shewanella were the dominant spoilage bacteria in untreated samples, whose relative abundance reached 49.01% and 28.6% on day 6, respectively. The dominant strain in treated samples was Aeromonas, whose relative abundance was 43.16% on day 6. The TVB-N content of the control group reached (28.03 ± 1.98) mg/100 g on day 4, while that of the treatment group just approached the maximum limit (30 mg/100 g) set by the national standard of China on the day 8. The elasticity and chewiness of the treated group decreased more slowly compared with the untreated group. As observed under an electron microscope, a flocculent structure appeared in the space among muscle fibers in the untreated group on day 4, while the muscle microstructure of the treated group was not significantly different from that in the fresh state. It is concluded that cold plasma treatment can effectively delay the microbial spoilage of Solenocera crassicornis, and significantly change its microscopic morphology, being beneficial to maintain the product quality during storage and transportation. The results from this study can provide a theoretical reference for the application of this new technology to aquatic product preservation.

Chitosan (CH) or guar gum (GG) addition combined with ultrasonic treatment (UT) was applied to enhance gel properties of low-salt minced chicken breast meat. The effect was evaluated by measuring the cooking loss, texture characteristics, color, rheological properties, water distribution and microstructure. The results showed that adding GG increased the whiteness of the gel (P < 0.05), enhanced the apparent viscosity, converted more free water into immobile water, reduced the pores in the microstructure, and improved the gel quality through filling the three-dimensional gel network. On the other hand, the addition of CH reduced the whiteness of the gel (P < 0.05), decreased the apparent viscosity, and weakened the mobility of water, and improved the gel quality by cross-linking with protein. The combined treatment could further improve the hardness (P < 0.05) and decrease the cooking loss of low-salt chicken breast meat gel, thus being an effective method to improve the gel quality of low-salt chicken breast meat. The results of this study can provide theoretical support for the development of healthy low-salt meat products.

This study aimed to select the appropriate polyphenol pretreatment as a protective measure against oxidative rancidity in dried salted eel treated with low-dose electron beam irradiation during storage for the purpose of prolonging its storage period. The effects of three different pretreatments: 3 kGy electron beam irradiation, 0.15% Enteromorpha prolifera polyphenols (EPP) + 3 kGy electron beam irradiation, and 0.3% EPP + 3 kGy electron beam irradiation on the total viable count and lipid oxidation in dried eel stored at 4 ℃ for 6 months were determined and compared with each other. The degree of lipid oxidation was evaluated by measuring thiobarbituric acid reactive substances (TBARS) value, acid value, iodine value, peroxide value, p-anisidine value (p-AV) and lipoxygenase activity. The results showed that low-dose electron beam irradiation promoted lipid oxidation in the eel product, while this effect was inhibited by EPP. Moreover, 0.3% EPP + 3 kGy electron beam irradiation could effectively slow down oil oxidation and inhibit the increase in total bacterial count during storage, maintaining it at a value not exceeding 0.2 (lg(CFU/g)) over the whole storage period, thereby delaying the quality deterioration and prolonging the shelf life.

Purpose: To study the killing effect of surface discharge plasma on the osmophilic yeast Zygosaccharomyces rouxii in apple juice and its influence on the quality of apple juice. Methods: Surface discharge plasma was applied under different conditions of voltage and air flow rate. The damage caused to the cell membrane by it was observed and its influence on physicochemical indexes, color and volatile compounds of apple juice were evaluated. Results: After 30 min of plasma processing at 21 kV, the population of the osmophilic yeast in 500 mL of apple juice decreased by 5.60 logarithms, and the plasma processing caused severe cell membrane damage, leading to cell death. Surface discharge plasma processing had no significant effect on the physicochemical characteristics or volatile compounds of apple juice (P > 0.05), while the color parameters were significantly changed by it (P < 0.05). Conclusion: Surface discharge plasma had a potent bactericidal effect on the osmophilic yeast in apple juice, which will provide a theoretical basis for applying this technique to the inactivation of spoilage microorganisms in foods.

The objective of this work was to explore the changes in the particle size of casein micelles, transmittance and protein solubility in skim milk induced by high pressure combined with mild heat treatment (≤ 50 ℃). Fresh skim milk was treated for 10–30 min at different temperatures (room temperature, 30, 40 and 50 ℃) and pressures (0.1–700 MPa). The particle size was measured by a Marvin laser nanometer, the transmittance was detected by spectrophotometry, and the content of soluble protein was determined by the Coomassie brilliant blue G250 method. Results showed that the transmittance of skim milk treated at pressure levels not exceeding 100 MPa was not affected by temperature, pressure and treatment time. The transmittance of skim milk treated at room temperature and in the pressure range of 200–700 MPa increased with the increase in pressure and pressure-holding time, and the maximum percentage increase of 1 011% was observed when skim milk was treated at 700 MPa for 20 min. Upon treatment at 30–50 ℃ and in the pressure range of 200 to 700 MPa, the transmittance first increased and then decreased with the increase in pressure, and the maximum increase of 537% occurred upon treatment at 500 MPa and 40 ℃ for 10 min. The transmittance was affected by temperature and pressure-holding time, and was higher than that of the untreated control. The median particle size (Dx(50)) of skim milk treated at room temperature decreased with the increase in pressure from 0.1 to 400 MPa, and then remained stable in the range of 400–700 MPa, which was smaller than that of the untreated control. Upon treatment at 30–50 ℃ and in the pressure range of 0.1–700 MPa, the Dx(50) showed a first increasing and then decreasing trend with the increase in pressure, and remained stable in the range of 400–700, 300–500 and 200–400 MPa, which was only slightly affected by treatment time. The content of soluble milk protein (S-Pro) in skim milk treated by high pressure showed an increasing trend, and it was affected by pressure, time and temperature. After treatment at 30 ℃ and 500 MPa for 30 min, the maximum percentage increase in the S-Pro content of 83.55% was obtained. The content of soluble protein at pH 4.6 (S-Pro-pH 4.6) was not affected by temperature, pressure and time when the pressure was low than 100 MPa. For each temperature, S-Pro-pH 4.6 content decreased with the increase in pressure in the range of 200–700 MPa and treatment time. The correlation analysis showed that the transmittance was correlated with Dx(50), and this correlation was weaker with increasing temperature. The transmittance was positively correlated with S-Pro content and negatively correlated with S-Pro-pH4.6 content. There was a negative correlation between S-Pro and S-Pro-pH 4.6 contents. Therefore, ultra-high pressure combined with mild heat treatment can cause changes in the transmittance, particle size and protein solubility of skim milk, and these changes are correlated with each other to some extent.

In order to clarify the metabolic response mechanism of fruits and vegetables to moderate intensity pulsed electric field (MIPEF) and to determine the optimal treatment conditions for increased contents of bioactive compounds in baby cabbage, the effects of different electric field intensities (0.4–2.0 kV/cm) and duty ratios (0%–49.2%) on the contents of bioactive compounds, the activity of antioxidant enzymes and antioxidant capacity in baby cabbage were investigated. The results showed that MIPEF increased the contents of bioactive compounds including phenols, ascorbic acid, glutathione, total glucosinolates and isothiocyanates by 2.76%–818.03% compared with the control group, and enhanced the activity of antioxidant enzymes including catalase (CAT), peroxidase (POD), superoxide dismutase (SOD), ascorbate peroxidase (APX) and glutathione reductase (GR) by 2.22%–42.00%, and the scavenging activity toward 1,1-dipenyl-2-pierylhydrazyl (DPPH), hydroxyl and superoxide anion radical as well as total reducing power by 1.81%–202.11%, thus delaying the senescence process. The results of model prediction and validation experiments showed that the optimized treatment conditions were found to be 1.1 kV/cm and 46.4% for electric field intensity and duty ratio, respectively, under which the predicted levels of bioactive compounds in MIPEF treated baby cabbage were 88.91%–103.40%. In conclusion, MIPEF treatment can significantly increase the contents of bioactive compounds and antioxidant capacity in baby cabbage, thus being a promising candidate for non-thermal processing of fruits and vegetables.

Lactobacillus rhamnosus and Lactobacillus helveticus were separately added to Cheddar cheese to prepare probiotic cheese, whose in vivo antioxidant activity was studied using an aging mouse model. Antioxidant peptides were isolated and purified from the cheeses for structural identification by high performance liquid chromatography-mass spectrometry (HPLC-MS) and for evaluation of in vivo metabolic pathways and stability by a fluorescence labeling tracer method. The results showed that compared with the aging model group, the activities of superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GSH-Px) in the serum of mice gavaged with water-soluble proteins extracted from the probiotic cheeses significantly increased (P < 0.05), and the water-soluble proteins extracted from the cheese containing Lactobacillus helveticus had a stronger in vivo antioxidant effect, increasing the activities of serum SOD, CAT, and GSH-Px by 45.98%, 35.33%, and 37.93%, respectively compared to the aging model group and exhibiting no significant difference in any of these antioxidant enzyme activities compared to the normal control and VC groups (P > 0.05). A total of 6 antioxidant peptides were identified from the cheese with Lactobacillus helveticus, and among them the peptide QPHQP had the highest antioxidant activity. QPHQP exerted antioxidant activity in various organs of the body in the following order: stomach and intestine → kidney, liver and lung → heart and spleen → brain. Among all organs except for the gastrointestinal tract, the accumulation of the fluorescently labeled peptide in the liver was the highest, and it decreased slowly. Therefore, the probiotic Cheddar cheeses had antioxidant activity in vivo. When it entered the body, the antioxidant peptide passed through the gastrointestinal tract and reached its target organs through the blood circulation, mainly accumulating in the liver to play an antioxidant role.

Honey pomelo pulp is rich in dietary polyphenols with great health benefits. However, the deep processing industry of honey pomelo is restricted due to the lack of theoretical research on these phenolic compounds. In this study, we extracted and characterized dietary polyphenols from the fruit pulp of Meizhou honey pomelo, and we further investigated the protective effect and underlying mechanism of the polyphenols on H2O2-induced oxidative stress in HepG2 cells. A total of 7 individual polyphenols were identified in the polyphenol extract: naringin, narirutin, rhoifolin, vanillic acid, methyl hesperidin, vicenin-2, and ferulic acid. The content of naringin was 50.54 mg/g, significantly higher than the contents of the other six phenolic compounds. Vicenin-2 and rhoifolin were identified for the first time in the pulp of pomelo. The dietary polyphenols at concentrations of 20 and 100 μg/mL had a protective effect against H2O2-induced oxidative damage in HepG2 cells, and decreased in lactate dehydrogenase (LDH) release and reactive oxygen species (ROS) accumulation. Our results also revealed that the dietary polyphenols promoted the translocation of nuclear factor erythroid 2-related factor 2 (Nrf2) from the cytoplasm to the nucleus and up-regulated the expression of the genes encoding its target antioxidant enzymes such as quinone oxidoreductase 1 (NQO1), heme oxygenase-1 (HO-1), glutathione S-transferase A2 (GSTA2), and glutamate-cysteine ligase catalytic subunit (GCLC). Therefore, the dietary polyphenols from honey pomelo pulp could serve as a potential therapeutic agent for oxidative stress-related disorders.

Contact dehydration sheet (CDS) is a new low-temperature dehydration technology for drying protein-containing foods such as aquatic products. In order to explore the effect and mechanism of low-temperature dehydration on improving rehydration characteristics of Penaeus vannamei, the structural changes of proteins in dried Penaeus vannamei dehydrated to different moisture contents (60%, 45% and 30%; on a wet basis) by using CDS, as well as rehydration ratio and water distribution during rehydration and water-holding capacity (WHC) at the end of rehydreation were analyzed and compared with those from hot air drying (HAD). The results showed that the rehydration ratio and WHC of dried shrimps prepared by CDS dehydration were higher than those of hot air dried shrimps (85.22% and 69.17% versus 62.55% and 65.73% when the moisture content was 30%, respectively). Low-field nuclear magnetic resonance (NMR) analysis demonstrated that the proportions of bound, immobile and free water in rehydrated shrimps dehydrated to a moisture content of 30% were closer to those in fresh shrimps compared with hot air dried shrimps. Surface hydrophobicity and protein secondary structure changed less in CDS-dehydrated shrimps than in HAD-dehydrated shrimps. Therefore, CDS-dehydrated shrimps could maintain the integrity of protein structure during the dehydration process, and have higher rehydration ratio and WHC, so that the product quality could be closer to fresh shrimp. CDS could be used as a new strategy for the dehydration of shrimps and other high-value aquatic products.

In order to investigate the effect of 1-methylcyclopropene (1-MCP) combined with tea polyphenol (TP) coating treatment on the fresh-keeping of Pteridium aquilinum var. latiusculum. In this study, the edible part of Pteridium aquilinum var. latiusculum was treated by 1-MCP, TP, or their combination. During storage, the changes in percentage mass loss, firmness, the contents of crude fiber, soluble protein, soluble sugar, titratable acid and malondialdehyde (MDA), the activities of polyphenol oxidase (PPO) and peroxidase (POD) and sensory quality were analyzed. The results showed that compared with the untreated control, 1-MCP + TP treatment provided the best maintenance of the quality of Pteridium aquilinum var. latiusculum during storage. The combined treatment could significantly postpone the increase in percentage mass loss and crude fiber content (P < 0.05), suppress the decomposition and transformation of soluble protein, titratable acid and soluble sugar, reduce the accumulation of MDA, maintain the integrity of the cell membrane, hinder the increase in PPO activity, and maintain POD activity at a high level, thus delaying the senescence and browning process and improving the eating quality. This effect was superior to that of either treatment alone, which provided some technical guidance and theoretical reference a new idea for the development of Pteridium aquilinum var. latiusculum storage and fresh-keeping technology.

In recent years, more and more attention has been paid to smart colorimetric membranes for detection of food freshness. In this work, a new smart colorimetric label made from bromothymol blue (BTB) and zein (ZN) was developed by electrospinning to monitor the freshness of tuna fillets. The color of BTB changed obviously in the pH range of 5–12, thus making the indicator label a sensitive pH sensor. The morphology and structure of BTB/ZN nanofiber indicator labels prepared with different amounts of BTB were characterized by field emission scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) and differential scanning calorimetry (DSC). Then, the performance of the indicator label prepared under the optimized condition was evaluated by applying it to real samples. The results showed that the microstructure of BTB/ZN nanofiber membranes was good, and BTB was well combined with ZN without destroying their structures. The indicator label with 4% BTB was the most sensitive to reflect freshness changes of tuna. There was a significant correlation between the color of the indicator label and the total volatile basic nitrogen (TVB-N) content of tuna meat, which proves that BTB/ZN indicator label can effectively monitor the freshness of tuna fillets.

Freshly harvested ‘Guifei’ mango fruit were dipped in 10 mg/L forchlorfenuron (CPPU) solution for 10 min and then taken out. After natural drying, the fruit were stored at room temperature (25 ℃) for 8 days to investigate the effect of CPPU on physiological indices related to fruit ripening and softening during storage. The results showed that CPPU strongly inhibited the respiration rate of mango fruit and delayed the changes in pulp color, firmness, soluble solids content (SSC), and titratable acids content (TAC). The activities of 1-aminocyclopropane-1-carboxylic acid (ACC) synthase (ACS) and ACC oxidase (ACO) were suppressed by CPPU treatment, which contributed to inhibiting ethylene production. In addition, CPPU markedly inhibited the activities of polygalacturonase (PG), pectin?methylesterase (PME) and β-galactosidase (β-Gal) to delay the solubilization and depolymerization of pectic polysaccharides, thus slowing down the softening process of mango fruit during storage. Accordingly, we concluded that that CPPU could delay fruit ripening and prolong the shelf life of postharvest mangoes.

4-α-Glycosyltransferase (4αGT), belonging to the glycoside hydrolase 77 (GH77) family, is widely used in starch modification due to its unique action on α1→4 glycosidic bonds. 4αGT can modify starch gels to make them become thermoreversible by intermolecular transglycosylation, and it also can be used to produce large ring cyclodextrin by intramolecular transglycosylation. Moreover, the slow digestion characteristics of starch can be improved by treatment with 4αGT. 4αGT can be used in synergism with branching enzyme and/or amylosucrase to prepare α-glucan products with stronger resistance to digestion. 4αGT-modified starch holds promise for broad applications in low-fat foods, sweeteners and frozen foods, and has the potential to replace carbohydrate cryoprotectants as a low-sweetness cryoprotectant when added as a fat substitute and creamy enhancer to mayonnaise, low-fat spread, and stirred and set yogurt. This paper reviews the recent progress and some of the challenges in the application of 4αGT-modified starch, with the aim of providing a reference for the industrial production of 4αGT.

Inflammatory bowel disease (IBD) is a chronic and recurrent gastrointestinal?inflammatory disease, whose incidence is increasing worldwide in recent years. Its pathogenesis is complicated, which is mainly caused by the interaction of genetic, environmental and immune factors. Intensive studies of the host-gut microbial interaction have demonstrated that the intestinal microflora plays an important role in the development of IBD. Therefore, there is tremendous interest in developing new methods to relieve and treat IBD by regulating the gut microbiota. In recent years, a large number of studies have proved that probiotics and fecal microbiota transplantation (FMT) may alleviate IBD by regulating the composition of intestinal microflora, enhancing the mucosal barrier function and regulating the immune response. This article reviews the recent progress in the pathogenesis of IBD and the application of probiotics and fecal bacteria transplantation on IBD.

Automatic non-destructive quality detection and grading of fruits are important measures to ensure consumer health and indirectly affect the economic value. With the rapid development of computer technology, considerable progress has been made in the application of artificial intelligence methods represented by deep learning in the field of fruit quality detection and grading. In this article, the ABCs and commonly used algorithms of deep learning are summarized. Then, the latest achievements in the application of deep learning in this field are reviewed from the aspects of external quality detection, internal quality detection, safety detection, and quality grading and classification. Finally, it summarizes the advantages in the future research and application of deep learning, fruit quality inspection, grading and classification cross fusion, and looks forward to the future development direction of fruit quality inspection and grading classification research fusion deep learning.

The sea is rich in unique biological resources. Marine-derived proteins are good precursors for developing bioactive peptides. Marine bioactive peptides have broad development and application prospects with the advantages of wide availability, high efficiency and safety. This paper reviews the functional characteristics of marine bioactive peptides including antioxidant peptides, antimicrobial peptides, antifreeze peptides, metal ion chelating peptides and immunomodulatory peptides. Meanwhile, the structure-activity relationship and mechanism of action of these bioactive peptides are elucidated. Future research and development trends for marine bioactive peptides are discussed together with future application prospects. This paper is expected to provide a reference for further research of marine bioactive peptides.

Food is easily contaminated by harmful microorganisms during processing and storage, which leads to food spoilage and safety risks. Physical and chemical methods are commonly used to preserve food. Although these methods can effectively prolong the shelf-life, they have some shortcomings such as narrow scope of application, safety risks and resource waste. Lactic acid bacteria are used in food as biopreservative agents because of their natural availability, safety and efficient antibacterial activity. This paper reviews the bacteriostatic mechanism of lactic acid bacteria from the aspects of antimicrobial metabolites, quorum sensing and competition, as well as the latest progress in the application of lactic acid bacteria in the biopreservation of dairy products, meat products, aquatic products, and fruit and vegetable products. This review may provide new ideas for safe and efficient food preservation in the future.

Obesity not only initiates chronic metabolic diseases, but also causes damage to the immune function and a reduction in the quality of life. Probiotics are living bacteria which can promote host health and has immunoregulatory functions. This review summarizes the immunomodulatory effect of supplementary probiotics on the innate immunity and adaptive immunity of obese subjects and discusses the influence of strain specificity, dosage, supplementation regimes and host status on the immunomodulatory effect. This review provides a better understanding of the immunomodulatory effect of probiotic supplementation on obese subjects, which will provide a reference for the rational application of probiotics.

The electrospinning technique is a non-thermal processing technique that has little impact on bioactives, and is one of the most promising techniques in the food processing area. With the continuous development of this technique, in recent years, there have been increasing research efforts to use it to encapsulate bioactives for active food packaging. First, this review article outlines the working principle and classification of electrospinning techniques and the factors affecting the formation of nanofibers. Second, it introduces the reader to the classification of active food packaging based on electrospinning techniques. Finally, it summarizes recent progress in bioactive-loaded natural biopolymer and synthetic polymer nanofiber films, as well as their applications in active food packaging. Moreover, future prospects and development priorities for active food packaging based on electrospinning techniques are discussed.

Natural pigments in lipid foods are usually potential photosensitizers which can excite and convert triplet oxygen into singlet oxygen (1O2) by the Type II pathway of photooxidation. 1O2 is an electrophilic, non-radical excited oxygen molecule, which has the characteristics of low activation energy and high reactivity. It can quickly initiate the oxidation of lipids and ultimately lead to their oxidative deterioration. In this article, the latest research results in this field in China and abroad are reviewed. The formation pathways of 1O2 in lipid foods, the photooxidation mechanism, and the photooxidation of common lipids such as triglycerides and phytosterols are elaborated. The latest progress in the control of photooxidation of lipids in foods is summarized in terms of the removal and control of photosensitizers and triplet oxygen, quenching of singlet oxygen, and selection of light sources. We hope that this review can provide the theoretical basis for further studies of lipid photooxidation and its inhibition in foods.

Tyramine is a biogenic amine formed by decarboxylation from its precursor tyrosine. Excessive intake of tyramine from foods can lead to headache, high blood pressure and other health problems. Tyramine is easily formed and accumulated in fermented meat products because they are rich in protein, and a complex microbial flora and a large amount of tyrosine are formed during fermentation. Using starter cultures that cannot produce tyramine or can degrade it is a novel method to reduce tyramine contents in fermented meat products. In this paper, we review the formation of tyramine in fermented meat products and the factors influencing it, with focus on the types and characteristics of starter cultures for fermented meat products and their inhibitory effect and mechanism on the formation of tyramine. This review provides theoretical evidence that starter cultures can inhibit the formation and accumulation of tyramine in fermented foods thus improving their safety.

Amantadine (AMD), an antiviral agent, can cause a threat to consumers’ health when abused. Although AMD has been banned from being used in livestock and poultry in many countries including the USA and China, it is still being used illegally. This article presents a brief introduction to the physicochemical properties and hazards of amantadine, some incidences related to amantadine residues in meat and eggs, the latest standards and the commonly used methods for AMD detection. High performance liquid chromatography (HPLC), liquid chromatography-mass spectrometry (LC-MS), enzyme-linked immunosorbent assay (ELSA), immunochromatography, and chemiluminescence immunoassay have been traditionally and widely used for the detection of AMD. Novel immunoassays based on antigen-antibody reaction and molecular imprinting methods based on structural features of amantadine are attracting growing attention and may be used in the future.

As one of the seven essential nutrients for the human body, protein plays a crucial role in maintaining human health. High protein intake and highly processed foods will inevitably increase the intake of oxidized protein. However, accumulating studies have indicated that oxidized protein intake has potential threats to body health, such as negative effects on intestinal health, oxidative stress and organ function. This review describes the relationship between dietary oxidized protein and oxidative stress in the body, outlines the pathway and mechanism of dietary protein oxidation, and discusses the association of dietary oxidized proteins with body health. We expect that this paper will theoretically guide further studies on the relationship between dietary protein and body health.

Freezing treatment has been widely used to extend the shelf life of aquatic products, however, the quality of frozen aquatic products can inevitably deteriorate due to ice recrystallization. Ice recrystallization can affect the size and distribution of ice crystals, exacerbating water loss, protein and lipid oxidation, color change and texture deterioration. This article summarizes the three mechanisms of ice recrystallization: accretion, migration, and surface isomass, discusses the effects and underlying mechanisms of ice recrystallization on the quality of frozen aquatic products, and analyzes the measures to inhibit ice recrystallization including addition of carbohydrates, antifreeze proteins, antifreeze peptides or polymers with ice recrystallization-inhibitory activity as well as the underlying mechanisms. Future prospects for the application of these measures in frozen aquatic products are discussed as well. We expect that this review will provide a theoretical basis for optimizing the quality of frozen aquatic products.

Milk lipids are one of the key nutritional and flavor components in milk. Milk phospholipids (PLs) are of increasing interest due to their numerous physiological activities. The content of PLs in milk and milk products is difficult to analyze because milk and milk products are complex matrices that contain multiple PLs. In the Chinese literature, only a few studies have been reported to detect PLs in milk and milk products. The methods to detect PLs in milk and milk products reported in the English literature mainly include high-performance liquid chromatography with evaporative light scattering detector, thin layer chromatography, liquid chromatography-mass spectroscopy and 31P nuclear magnetic resonance. In this article, we present a comprehensive review of the progress that has been made in determining the content of PLs in milk and milk products and in developing methods for the functional evaluation, and isolation and quantification of dairy PLs in the past two decades. We expect that this review will provide a reference for researchers in this filed and also provide a theoretical basis for the application of PLs in novel dairy products especially infant formula and for product labelling.

Egg proteins have various functional and biological activities and are thus potential precursors for preparing bioactive peptides. Numerous studies have demonstrated that egg-derived peptides are a promising category of health and functional food ingredients. In addition to their nutritional value, these peptides are widely favored because of their multifaceted biological activities, such as antioxidant, anti-hypertension, antibacterial, antiviral, anticancer, antidiabetic and anti-inflammatory, metal ion-binding and transporting, immunoregulating, and bone health-improving activities. Herein we review the recent progress in the preparation, identification, biological activities, and gastrointestinal absorption and transport of egg-derived bioactive peptides, and present an outlook on future research trends and potential problems in practical application. Hopefully, this review could provide a reference for further research and application of egg-derived bioactive peptides.

Human milk oligosaccharides (HMOs) are unique nutrients in breast milk, which have complex and multifarious structures. Different HMOs may have different functions. In this article, we summarize the latest progress in understanding the individual difference, structural diversity and functional activity of HMOs. We put a special focus on the metabolic pathway in human body and the synthetic pathway in vitro of HMOs. Finally, we discuss the current status of the application of HMOs in infant formula and problems facing HMOs research and application. The application of HMOs in infant formula is a major breakthrough and it has great potential in narrowing the gap between formula-fed infants and breast-fed infants in intestinal flora composition, immune function and cognition capacity. In-depth studies of HMOs will offer the theoretical basis for the developement of new infant formula.

Yarrowia lipolytica is a widely used industrial microbial strain and is generally recognized as safe (GRAS). In recent years, with the rapid development of biosynthetic techniques and gene editing tools, the novel microbial chassis Y. lipolytica has already been successfully engineered to produce various high value-added industrial products including biochemical products, biofuels, flavorings, pharmaceutical products, industrial enzymes and pharmaceutical proteins, making it a promising candidate for application in the food, pharmaceutical and biochemical energy fields. The purpose of this article is to introduce the readers to the latest progress in the expression system and synthetic biological parts in Y. lipolytica and the application of gene editing tools on it. In addition, we summarize the recent applications of Y. lipolytica as a microbial cell factory for the biosynthesis of some representative industrial products. This article will hopefully provide some useful information for researchers to design, construct and optimize new biosynthetic pathways for high-level production of target products by engineered Y. lipolytica.