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15 February 2022, Volume 43 Issue 3
Invited Papers
Recent Progress in Understanding the Effect of Extrusion on the Conformation and Structure of Soybean Proteins
ZHU Xiuqing, LUAN Binyu, HUANG Yuyang, WANG Fengqiujie, LI Yang
2022, 43(3):  1-9.  doi:10.7506/spkx1002-6630-20210716-191
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With the development of extrusion technology, the extrusion processing technology for the production of vegetarian meat products with good textured structure from soybean proteins and the formation mechanism of textured protein structure have attracted more and more attention from scholars. Recent studies have shown that microstructure changes of soybean proteins play a crucial role in the macrostructure of plant-based meat products. In this paper, the conformational change of soybean proteins during extrusion and its effect on the structure of textured soybean proteins are reviewed, and the molecular composition of soybean proteins and the effect of extrusion on the conformation and function of soybean proteins are summarized as well as the mechanism of the texturization of soybean proteins by extrusion. Additionally, this review presents an overview of the methods used for conformational characterization of extruded soy proteins.
Basic Research
Effects of Three Natural Phenols on the Stability and in Vitro Digestibility of Soybean Oil Body
GUAN Mengshu, FENG Xue, LIU Yue, ZHU Xiuqing, JIANG Zhanmei, JIANG Lianzhou, HOU Juncai
2022, 43(3):  10-18.  doi:10.7506/spkx1002-6630-20210302-020
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This study aimed to explore the effects of catechins, resveratrol and gallic acid on the physicochemical stability and digestive properties of soybean oil bodies. The results showed that catechin and resveratrol significantly reduced the average particle size of oil bodies (P < 0.05), while gallic acid had a small effect on it. The average particle size of oil bodies was decreased from (15.29 ± 0.28) to (0.73 ± 0.06) and (7.42 ± 0.27) μm by adding catechin and resveratrol at 30 μmol/L, respectively. Low concentration of gallic acid and high concentration of resveratrol significantly reduced the absolute value of the ζ-potential of oil bodies (P < 0.05), and the ζ-potential was changed from –(21.80 ± 0.08) to –(17.60 ± 0.57) mV by adding 30 μmol/L of gallic acid, while catechin and low concentrations of resveratrol had no significant effect on the ζ-potential of oil bodies (P > 0.05). The emulsifying activity index (EAI) and emulsion stability index (ESI) were increased by all three phenolic compounds except that high concentration of catechin had no significant effect on the emulsifying properties (P > 0.05). The EAI and ESI of the oil body containing 50 μmol/L of resveratrol increased from (20.44 ± 0.18) m2/g and (102.97 ± 3.32) min to (21.19 ± 0.03) m2/g and (177.56 ± 7.89) min compared to the control group without resveratrol, respectively. The surface hydrophobicity was significantly increased by these three phenolic compounds (P < 0.05), and the oxidation stability was also improved to different degrees. All three phenolic compounds could delay the in vitro digestion of oil bodies. Catechin, resveratrol and gallic acid at a concentration of 500 μmol/L could decrease the release of free fatty acids by 22.9%, 18.1% and 10.7%, respectively, when simulated intestinal digestion for 120 min. From these results, we concluded that these three phenolic compounds could improve the physicochemical stability of soybean oil bodies and reduce the rate of lipid digestion during gastrointestinal digestion. Our findings may provide a theoretical reference for improving the quality of soybean oil body-related products.
Effects of Different Freezing Methods on Emulsification and Gelation Properties of Pork Myofibrillar Protein
LI Junguang, MA Xuyang, ZHOU Yueying, WANG Yu, LIU Xiao, BAI Yanhong
2022, 43(3):  19-24.  doi:10.7506/spkx1002-6630-20210709-095
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In an attempt to investigate the effects of different freezing pretreatments on the emulsification and gelation properties of myofibrillar protein (MP), this study aimed to analyze changes in the emulsifying activity index (EAI), emulsifying stability index (ESI), emulsion particle size, rheological properties, gel strength, cooking loss, water distribution and morphology of MP extracted from porcine Longissimus dorsi muscle pretreated by air freezing (AF), immersion freezing (IF) or ultrasonic-assisted immersion freezing (UIF). The results showed that AF and IF remarkably lowered the emulsifying activity and emulsion stability of MP compared with the control group (held at 4 ℃ for 6 h) and resulted in significantly larger and non-uniform sizes of emulsion droplets. UIF markedly increased the emulsifying activity but did not change the emulsion stability or droplet size. UIF improved the viscoelasticity and gel strength of heat-induced MP gels and reduced the cooking loss compared with the other treatment groups, and water distribution in the gel network was more uniform. high-resolution field-emission scanning electron microscopic (FE-SEM) observation revealed that the network structure of UIF-treated MP gels was more compact than that of the other treatment groups, closer to that of fresh MP gels. In summary, UIF-treated MP had better emulsification and gelation properties, indicating that UIF could maintain the processing quality of frozen meat better.
Comparative Analysis of Bitter Evaluation Methods for Soybean Protein Hydrolysate
TIAN Xiaoyan, ZHENG Feiting, FENG Tao, YU Chen, SONG Shiqing, SUN Min, YAO Lingyun
2022, 43(3):  25-32.  doi:10.7506/spkx1002-6630-20210309-120
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Objective: To evaluate the degree of bitterness of soybean protein hydrolysates and to find out a more suitable method of bitterness evaluation. Methods: Sensory evaluation and electronic tongue were used to analyze the bitterness of soybean protein hydrolysate. The contents of free amino acids and the molecular mass distribution of peptides were analyzed by high performance liquid chromatography (HPLC). Partial least squares regression (PLSR) was used to study the correlation between free amino acids, sensory bitterness intensity and electronic tongue response, and a prediction model for bitterness value was established. Results: The electronic tongue was superior to the sensory evaluation, and could clearly distinguish the difference in bitterness value among samples. Sample F1 had the strongest bitterness value, and its contents of bitter free amino acids and peptides with molecular mass less than 1 000 Da were higher than those of other samples. There was a good linear relationship between the sensory evaluation of samples with different concentrations and the electronic tongue evaluation, and the regression equation describing this relationship was obtained as follows: Y = 0.484X1 + 0.537X2 + 0.509X3 + 0.522X4, where Y is predicted sensory bitterness intensity, and X1, X2, X3 and X4 are electronic tongue sensor responses for bitterness, umami taste, richness and salt taste, respectively. The determination coefficients (R2) for the calibration and validation sets were 0.93 and 0.97, and the root mean square error of calibration (RMSEC) were 0.18 and 0.10, respectively, indicating that the model has good fitness and high reliability. Conclusion: Both sensory evaluation and electronic tongue model have high reliability. Electronic tongue evaluation can be used instead of sensory evaluation to evaluate the bitterness of plant protein hydrolysates. This study can provide a new evaluation method for further studies on the bitterness of plant protein hydrolysates.
Mechanism for the Differential Taste-Enhancing Effect of the Kokumi Peptide γ-Glutamyl-Valine
GUO Jing, MAI Ruijie, DONG Hao, ZENG Xiaofang, BAI Weidong, YANG Juan
2022, 43(3):  33-39.  doi:10.7506/spkx1002-6630-20201225-288
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γ-Glutamyl-valine (γ-Glu-Val) has variable taste characteristics, and its aqueous solution presents an astringent taste, but can enhance the basic taste intensity and impart a kokumi taste to foods such as cheese, chicken soup and soy sauce. However, there are few mechanistic studies on the taste characteristics of γ-Glu-Val especially its differential taste-enhancing effects. In this study, the mechanism for the differential enhancing effects of γ-Glu-Val on basic tastes was elucidated via molecular modeling approaches and sensory evaluation. The results showed that γ-Glu-Val could enhance the intensity of basic tastes (umami, sweet, salty and sour), especially umami taste. Molecular modeling showed γ-Glu-Val had a certain affinity for basic taste receptors (T1R1, T1R2, and T1R3). The highest binding affinity and free energy to the umami taste receptor T1R1 were observed as well as the lowest binding affinity and free energy to the sweet taste receptor T1R2, suggesting that umami taste was more strongly enhanced than sweet taste by γ-Glu-Val. Molecular dynamics results showed that γ-Glu-Val could interact with the amino acid residues in the umami taste receptor T1R1 (Phe-274, Ser-275, Ser-300, Trp-303, Ala-147 and Ala-170) through hydrogen and hydrophobic bonds in the presence of monosodium glutamate (MSG), activating the umami taste receptor for umami taste enhancement. The results of this study will provide theoretical support for further understanding the mechanism for the taste-enhancing effect of γ-Glu-Val and other small molecule substances.
Effect of Osmotic Solution Characteristics on the Texture of Osmotic Dehydrated Yellow Peach
WANG Fengzhao, LÜ Jian, BI Jinfeng, XIE Jin
2022, 43(3):  40-46.  doi:10.7506/spkx1002-6630-20210113-148
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In order to study the effect of osmotic solution characteristics on the texture of osmotic dehydrated yellow peach, changes in osmotic solution characteristics and the texture quality of ‘Baby Gold 8’ yellow peach slices were investigated during osmotic dehydration. After ultrasound or vacuum pretreatment, fresh-cut yellow peach slices were impregnated in a 30 °Brix sucrose, isomaltose, fructose or glucose solution (25 ℃) and sampled at time 0.5, 1, 2, 3, 4 and 5 h for analysis. The properties of osmotic solutions were evaluated in terms of total solid soluble (TSS) content, osmotic pressure, pH and turbidity. Results showed that the different initial osmotic solutions had the same total soluble solid (TSS) content; however, their turbidity, osmotic pressure, and pH were significantly different. At the initial stage of osmotic dehydration (0–2 h), a markedly decreasing trend in TSS content and osmotic pressure was observed, which could be accelerated by either pretreatment. At the late stage, both TSS content and osmotic pressure decreased slowly. The pH of osmotic solutions declined to a level close to that of fresh yellow peach fruit (4.30 ± 0.32) after 0.5 h, and then was not significantly change. As mass transfer occurred, the turbidity increased first rapidly and then slowly. Moreover, both hardness and chewiness fell significantly (P < 0.05). Correlation analysis indicated that the texture quality was positively correlated with osmotic pressure, TSS content and pH but negatively correlated with turbidity. Therefore, the texture of osmotic dehydrated yellow peach slices can be improved by controlling the characteristics of osmotic solution and adopting appropriate pretreatments.
Effect of Sodium Alginate Combined with Ultra-low Freezing Treatment on the Granular Structure and Properties of Sweet Potato Starch
LI Xin, WANG Yusheng, CHEN Haihua
2022, 43(3):  47-53.  doi:10.7506/spkx1002-6630-20210112-135
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In order to improve the freeze, heat and shear stability of sweet potato starch, the effects of freezing temperature and sodium alginate on the particle size, crystalline structure, surface morphology, gelatinization and thermal properties of sweet potato starch granules were investigated. The results indicated that the particle size of starch granules decreased with decreasing the freezing temperature from ?20 to ?80 ℃. The surface morphology transformed from few big holes into many pits. After adding sodium alginate, the holes on the surface of starch granule gradually diminished and even disappeared. Adding sodium alginate strikingly increased the relative crystallinity and peak temperature and significantly decreased the breakdown value of frozen starch. The above results suggested that sodium alginate could protect starch granules from freeze damage and increase its heat and shear stability, which will provide theoretical reference for further research to improve the quality of frozen starchy foods.
Effects of Different Particle Sizes on the Structure, Functional Properties and Reconstitution Stability of Highland Barley Bran
WANG Jiaxin, LI Yang, LI Zaigui, WANG Lili
2022, 43(3):  54-61.  doi:10.7506/spkx1002-6630-20210826-332
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Highland barley bran is a rich source of dietary fiber. However, it gives a rough feeling in the mouth so that only less than 10% of highland barley bran is currently applied in the food industry. Ultra-fine grinding is an emerging technology that can effectively enhance the utilization value of food raw materials. In this study, jet impact milling was used to prepare highland barley bran of four different average particle sizes, namely coarse highland barley bran (CHB) and medium highland barley bran (MHB), fine highland barley bran (FHB) and ultrafine highland barley bran (UHB). Their dietary fiber composition, structure, physicochemical properties and sensory quality were studied. The results showed that reducing the particle size of highland barley bran had only little effect its dietary fiber content and composition. However, the water holding capacity and fat absorption capacity of highland barley bran treated by jet impact milling declined with decreasing particle size, and the water swelling capacity rose initially and then dropped. The structure of dietary fiber in UHB was damaged, and cracks were observed on the fiber surface. On the other hand, jet impact milling treatment enhanced the functional characteristics, and improve the sensory quality and reconstitution characteristics of UHB. Therefore, jet impact milling treatment can improve the rough mouthfeel and agglomeration degree of highland barley bran by changing the particle size and physicochemical properties and further improve the stability of reconstituted highland barley bran products.
Moisture Adsorption Isotherms and Thermodynamic Properties of Chrysanthemum Powder
CHENG Xinfeng, PAN Ling, XU Baoguo, CHONG Min
2022, 43(3):  62-69.  doi:10.7506/spkx1002-6630-20210201-001
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In order to improve the storage stability of chrysanthemum flower powder, the moisture adsorption isotherms of chrysanthemum flower powders from the cultivars ‘Huangshan Gongju’ and ‘Jinsi Huangju’ were determined at 20, 30 and 40 ℃ by gravimetry. The thermodynamic properties, namely net isosteric heat of adsorption (qst), differential entropy (ΔSd), enthalpy-entropy compensation, specific surface area (So) and effective pore size (rp) were also determined from the moisture adsorption data. Results showed that moisture adsorption in chrysanthemum flower powder conformed to type II adsorption isotherms. The Peleg model was found to be the most suitable to describe the water adsorption characteristics of chrysanthemum flower powder, followed by the GAB model. The monolayer moisture content values (Xm, on a dry mass basis) calculated by the GAB model at 20, 30 and 40 ℃ were 0.065 2, 0.062 4 and 0.054 3 g/g for ‘Huangshan Gongju’ chrysanthemum powder; and 0.059 4, 0.058 1 and 0.055 7 g/g for ‘Jinsi Huangju’ chrysanthemum powder, respectively. For both cultivars, qst and ΔSd decreased exponentially with the increase in equilibrium?water content (Xeq). The isokinetic theory indicated the water adsorption isotherm of chrysanthemum powder was an enthalpy-controlled and non-spontaneous process. The So values at 20, 30 and 40 ℃ were 231.22, 221.29 and 192.56 m2/g for ‘Huangshan Gongju’ chrysanthemum powder; and 210.61, 206.04 and 197.35 g/g for ‘Jinsi Huangju’ chrysanthemum powder, respectively. The effective pore size (rp) increased with increasing water content and temperature, ranging from 1.022 to 10.115 nm for ‘Huangshan Gongju’ chrysanthemum powder and from 1.029 to 10.185 nm for ‘Jinsi Huangju’ chrysanthemum powder. This study may provide a theoretical basis to select the proper drying technology and storage conditions for chrysanthemums flowers.
Inhibition of Biogenic Amines and Nitrite in Reboiling Marinade by Grape Seed Extract
HONG Shujing, HE Jun, XIA Qiang, SUN Yangying, DANG Yali, CAO Jinxuan, TIAN Hongwei, YU Hui, PAN Daodong
2022, 43(3):  70-76.  doi:10.7506/spkx1002-6630-20201218-219
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In this study, we used cherry valley duck carcasses to simulate the production process of braised duck. Freshly prepared marinade was added with different levels (0.01%, 0.02% and 0.03%) of grape seed extract (GSE) and reused for up to 21 times. Samples were collected at different cycles to determine the contents of biogenic amines and nitrite in order to evaluate the inhibitory effect of GSE on the formation of nitrite and biogenic amines during the reboiling process. The results showed that the contents of nitrite, biogenic amines and free amino acids in the stewed soup changed significantly with increasing number of reboiling cycles. Addition of 0.02% and 0.03% GSE had a better inhibitory effect on nitrite in the brine. In addition, GSE also significantly inhibited the formation of putrescine (Put) and tyramine (Tyr), as well as the formation of phenethylamine (Phe) despite its great fluctuations. The content of total free amino acids increased first and then decreased, and the contents of phenethylamine, putrescine, and tyramine were significantly correlated with the contents of various free amino acids in the brine (P < 0.05,P < 0.01). In summary, GSE can effectively reduce the nitrite content and inhibit the accumulation of multiple biological amines (phenethylamine, putrescine and tyramine) during the reboiling of the brine soup.
Food Engineering
Effect of Ozone Fumigation on the Removal of Mycotoxins in Corn Germ
LIU Yulan, ZHENG Tingting, MA Yuxiang, WANG Jiandong, WANG Yuehua
2022, 43(3):  77-82.  doi:10.7506/spkx1002-6630-20201226-306
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In order to explore the effect of ozone fumigation on the removal of mycotoxins in corn germ, corn germ was adjusted to different moisture contents of 5%, 10%, 15%, 20%, 25% and 30% and fumigated with 150 mg/L ozone for different durations of 20, 30, 40, 50, 60 and 80 min. Then, changes in the mycotoxin content and quality of corn germ and the quality of corn germ oil were examined. The results showed that the highest relative decrease in aflatoxin B1 (AFB1) of 72.27% was obtained with 25% moisture content and 80 min fumigation. With 10% moisture content and 50 min fumigation, zearalenone (ZEN) was reduced by 68.88%; with 15% moisture content and 60 min fumigation, deoxynivalenol (DON) was reduced by 82.86%. The removal rates of the three mycotoxins were positively correlated with treatment time up to 60 min. Under the optimized conditions of 15% and 60 min for moisture content of corn germ and fumigation time, respectively, the removal rates of AFB1, ZEN and DON were 66.61%, 69.44% and 90.96%, respectively. The color of crude corn oil became lighter with increasing moisture content and fumigation time, and the acid value and peroxide value slightly increased overall. The results of this study can provide research ideas for solving the problem of mycotoxin residues in corn oil and corn germ from the source.
Inactivation of Curcumin-Mediated Photodynamic Technology on Vibrio parahaemolyticus and Shewanella putrefaciens
TAN Lijun, HU Yumei, CHEN Bowen, CHEN Lu, HU Zhao, WANG Jingjing, LIU Haiquan, ZHAO Yong
2022, 43(3):  83-91.  doi:10.7506/spkx1002-6630-20210121-224
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The photodynamic inactivation of common pathogenic (Vibrio parahaemolyticus) and spoilage (Shewanella putrefaction) bacteria in aquatic products was investigated using curcumin as a photosensitizer. Viable cell counts, cell regrowth capacity, cell surface morphology, reactive oxygen species (ROS) level, biofilm biomass and cell viability were detected before and after photodynamic treatment, and the structural parameters of biofilms were further analyzed. The results showed that when the final concentration of curcumin was 3.0 or 10 μmol/L, and the illumination time was 8 min, the colony number of V. parahaemolyticus and S. putrefaciens were reduced by more than 7 (lg(CFU/mL)). The antibacterial mechanism was by producing a large amount of ROS, leading to the breakdown of the bacterial cell wall and eventually cell lysis and death. In addition, when the illumination time was 60 min, the eradication rates of V. parahaemolyticus and S. putrefaciens biofilms were about 70% and 62% for curcumin concentrations of 30 and 50 μmol/L, respectively. This study may provide new ideas for the design of a new photodynamic technology (PDT) for use in the food industry.
Effect of Food Gum Combined with Ultrasonic Treatment on Physicochemical, Rheological and in Vitro Digestibility Properties of Chicken Blood Tofu
WANG Xin, HUANG Jin, LU Fangyun, WU Yujie, ZHU Hongxing, WU Haihong, ZOU Ye, XU Weimin, WANG Daoying
2022, 43(3):  92-99.  doi:10.7506/spkx1002-6630-20201214-169
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The effect of mixed food gums combined with ultrasonic treatment on physicochemical properties, rheological properties and in vitro digestibility of chicken blood tofu gels was studied. Guar gum mixed with Arabic gum (3:7, m/m) and guar gum mixed with konjac gum (5:5, m/m) were evaluated. The quality of chicken blood tofu was evaluated in terms of its yield, particle size, zeta potential, protein secondary structure, rheology and in vitro digestibility. The results showed that the yield of chicken blood tofu was increased by 15.91% after the addition of guar gum mixed with konjac gum combined with ultrasonic treatment. Additionally, the absolute value of zeta potential was significantly increased (P < 0.05). Fourier transform infrared (FTIR) spectroscopic analysis and microstructure observation indicated that mixed food gums combined with ultrasonic treatment enhanced protein-protein interactions in chicken blood tofu, resulting in the formation of a more stable gel network. The storage modulus G’ and loss modulus G” were increased significantly, but there was no significant difference in phase angle. Additionally, in vitro digestibility of chicken blood tofu was increased to 82.93%. The two treatments had similar effects on the yield, particle size, zeta potential, protein secondary structure, rheology and in vitro digestibility of chicken blood tofu. But guar gum mixed with Arabic gum was generally more effective than guar gum mixed with konjac gum. These results suggested that mixed food gums combined with ultrasonic treatment not only improved the quality of chicken blood tofu gels, but also increased the in vitro digestibility, which can provide a theoretical basis for broiler breeding, slaughtering and processing enterprises to increase the added value of their products.
Nutrition & Hygiene
Formation and Safety Evaluation of 5-Hydroxymethylfurfural in Black Garlic
WANG Congcong, ZHENG Zhenjia, LU Xiaoming, LI Ningyang, QIAO Xuguang
2022, 43(3):  100-105.  doi:10.7506/spkx1002-6630-20210108-085
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5-Hydroxymethylfurfural (5-HMF), exerting both toxic and pharmacological effects, is produced by thermal degradation of carbohydrates and the Maillard reaction during the aging process of black garlic. Understanding the formation and safety of 5-HMF is important for evaluating the food safety of black garlic. To investigate the formation of 5-HMF in black garlic during the aging process, in this study we measured the contents of 5-HMF, reducing sugar, total acid and total free amino acids during the processing of black garlic, and analyzed the correlations between 5-HMF and other compounds. The effect of 5-HMF on the food safety of black garlic was investigated by a 28-day oral toxicity test in mice. This research found that the contents of 5-HMF and total acids increased with processing time, while the contents of reducing sugar and total free amino acids increased first and then decreased. 5-HMF content was positively correlated with the contents of total acid and reducing sugar, but negatively correlated with the content of total free amino acids. Meanwhile, the oral toxicity test showed that a dose of 2 g/kg mb of black garlic had no adverse effect on the health of mice, but a certain dose of 5-HMF caused an increase in the activity of glutamic oxaloacetic transaminase and mild degeneration of renal tubular epithelial cells in mice. The results showed the no observed adverse effect level (NOAEL) of 5-HMF in mice was 200 mg/kg mb, which was 1 176 times higher than the possible daily intake of 5-HMF by black garlic consumption. Therefore, although a certain dose of 5-HMF was slightly toxic to mice, the daily intake of 5-HMF by black garlic consumption was much lower than the NOAEL of 5-HMF in mice. Hence it can be concluded that 5-HMF has no adverse effect on the food safety of black garlic in the case of normal consumption.
Lipid-Lowering Effect of Auricularia auricula Peptides on Palmitic Acid-Induced Liver Cells
TAO Jia, TANG Chao, MENG Fanqiang, ZHOU Weiwei, ZHOU Libang, LU Zhaoxin
2022, 43(3):  106-113.  doi:10.7506/spkx1002-6630-20210311-144
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This study explored the ameliorative effect of Auricularia auricula peptides (AAPs) on palmitic acid (PA)-induced non-alcoholic fatty liver in HepG2 cells. The effect of AAP with molecular mass less than 3 kDa (AAP-3), with the highest ability to reduce intracellular triglyceride (TG) accumulation, on cell metabolism and gene expression was investigated. The result showed that intracellular TG level was increased by 1.70 times in 200 μmol/L PA-treated HepG2 cells after 24 h of culture compared to the negative control group, and returned to normal after subsequent treatment with 2.0 mg/mL AAP-3 for 24 h (P > 0.05). Moreover, AAP-3 decreased total cholesterol (TC), low density lipoprotein (LDL) and malondialdehyde (MDA) level, as well as aspartate aminotransferase (AST) and alanine aminotransferase (ALT) activity, and increased high-density lipoprotein (HDL) level and superoxide dismutase (SOD) activity, thus exhibiting lipid-lowering, cholesterol-lowering and antioxidant activities. By real-time quantitative polymerase chain reaction (PCR) analysis, it was found that AAP-3 decreased the expression levels of the fatty-acid synthase (FAS) and sterol regulatory element-binding protein-1c (SREBP-1c) genes, and increased the expression levels of AMPK (AMP-activated protein kinase), PPAR-α (peroxisome proliferator-activated receptor alpha), PGC-1α (peroxisome?proliferator-activated receptor γ coactivator 1 alpha), and ATGL (adipose triglyceride lipase). The findings of this study may provide a theoretical basis for exploring the functional components of Auricularia auricula and plant-derived functional polypeptides.
Nutritional Value and Health Risk Assessment of Different Layers of Chinese Cabbage
HU Ziyi, HUANG Hongrong, CHEN Xinping, LIU Dunyi
2022, 43(3):  114-120.  doi:10.7506/spkx1002-6630-20201116-164
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This study was undertaken in order to evaluate the nutritional value and health risk of different layers (inner, middle and outer) of Chinese cabbage leaves. The morphological indexes, mineral contents, antioxidant capacity and heavy metal contents of Chinese cabbage leaves were determined and the data were then analyzed by principal component analysis (PCA). Moreover, the nutritional value was evaluated by calculating the index of nutritional quality (INQ), and the human health risk was evaluated by calculating health risk index (HRI) and target hazard quotient (THQ). The results showed that the outer layer of Chinese cabbage leaves had better comprehensive performance in terms of morphological indexes, mineral contents and antioxidant capacity, and higher nutritional value than the other two layers. The health risk assessment of different layers of Chinese cabbage leaves for adults and children showed that there was no significant risk associated with any of the heavy metals (Cr, Cd, Mn, Zn, Cu) examined except Hg, and the health risk of consuming the outer layer was higher than that of consuming the inner layer, which may be due to the direct exposure of the outer layer; children were more sensitive to the health risk of heavy metals from the consumption of Chinese cabbage than adults.
Prediction and Analysis of Marinated Meat Product Safety Risk Using Wavelet Transform-Long Short-Term Memory Prediction Model
YIN Jia, CHEN Xiang, DONG Man, CHEN Li, GUO Pengcheng, ZHANG Tao, WEN Hong
2022, 43(3):  121-128.  doi:10.7506/spkx1002-6630-20201224-277
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In order to achieve precise early warning of marinated meat product safety, this study attempts to construct a safety risk prediction model for marinated meat products from 31 provinces in China based on nationwide sample survey data from 2014 to 2019 using combination of wavelet transform (WT) and long short-term memory (LSTM). The results showed that the WT-LSTM model had a high prediction accuracy of 0.99 for samples from Hubei province and 0.95 for nationwide samples with a standard deviation of 0.029. The overall accuracy was high with small fluctuations. We concluded that the model can be applied to accurately predict the safety risk level of marinated meat products, and thus can provide technical support for daily supervision and food safety early warning.
Synergistic Anticancer Effect and Mechanism of Geraniol Combined with Oridonin on MCF-7 Cells
LIU Xiaoming, ZHANG Yuanyuan, LIN Xiaorong, GAO Xiong, ZHOU Weijian, LI Bin, CHEN Zhongzheng
2022, 43(3):  129-136.  doi:10.7506/spkx1002-6630-20210308-094
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Objective: To investigate the effects of geraniol (GOH) combined with oridonin (ORI) on the viability, apoptosis, intracellular reactive oxygen species (ROS) level, mitochondrial membrane potential and cell cycle in human breast cancer MCF-7 cells. Methods: The cells were divided into a control group, a GOH group (102.81 μg/mL), an ORI group (4.32 μg/mL) and a GOH (102.81 μg/mL) + ORI (4.32 μg/mL) group. The methylthiazolyldiphenyl-tetrazolium bromide (MTT) method was used to detect the effects of GOH and ORI on the survival rate of MCF-7 cells. Chou-Talalay median effect analysis was adopted to evaluate the synergy of GOH combined with ORI. ROS levels, mitochondrial membrane potential change, apoptotic rate and cell cycle were measured by flow cytometry, the expression level of cytochrome c, an apoptosis-related protein, was evaluated by Western blot, and the activation of caspase-9 and caspase-3 was determined by spectrophotometry. Results: GOH and ORI alone could significantly inhibit the growth of MCF-7 cells, while their combination was more effective, giving combination index less than 1. The combination treatment increased the ROS level in cancer cells by 27.03 folds compared with the control group, reduced the mitochondrial membrane potential, blocked the cell cycle in the S phase, increased the release of cytochrome c by 3.01 folds compared with the control group, activated caspase-9 and downstream caspase-3, and induced the apoptosis of MCF-7 cells. Conclusion: The combination of GOH and ORI can significantly promote the apoptosis of MCF-7 cells mainly through increasing the ROS level in the cells to trigger mitochondrial dysfunction, release cytochrome c and activate apoptosis-related proteins, and thereby induce the apoptosis of MCF-7 cells via the mitochondrial pathway.
Effect of Allicin on the Redox Level of HeLa Cells as Assessed by Various Mathematical Analysis Methods
PAN Yecan, WANG Xinlu, ZHANG Lin, FENG Yue, HE Linjuan, QIU Jing, QIAN Yongzhong
2022, 43(3):  137-145.  doi:10.7506/spkx1002-6630-20210301-014
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In order to study redox regulation by allicin in typical tumor cells, an oxidative stress model was established using HeLa cells with increased reactive oxygen species (ROS) induced by phorbol-12-myristate-13-acetate (PMA). Using response surface methodology based on central composite design, it was found that the intracellular ROS level in HeLa cells was not be significantly up-regulated after incubation with 10 mg/L allicin for 24 h. Considering that the redox level in the body is in complex dynamic changes, the activities of superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), catalase (CAT), peroxidase (POD) and glutathione S-transferase (GST) as redox biomarkers in HeLa cells treated with different concentrations of allicin were determined, and a comprehensive mathematical model based on the analytic hierarchy process (AHP) was established to evaluate the antioxidant capacity of HeLa cells. The results showed that SOD and GSH-Px may play major roles in the regulation of ROS in HeLa cells by allicin, and HeLa cells scored highest in antioxidant capacity evaluation after incubation with 10 mg/L allicin for 24 h, which was consistent with the results of the response surface model. Finally, by measuring the contents of malondialdehyde (MDA) and 8-oxo-2’-deoxyguanosine (8-oxo-dG) in each group, it was shown that the regulation of antioxidant capacity by allicin was related to its ability to protect and repair lipid peroxidation-induced DNA damage in cells, which was correlated with the comprehensive evaluation results. The application of a variety of mathematical analysis methods to study the regulation of allicin on the redox level of HeLa cells can overcome the difficulties encountered in research on complex biological systems. The results of this study provide a basis for further research on the mechanism of action of allicin in protecting cells from PMA-induced oxidative damage.
Inhibitory Effect of Flammulina velutipes Proteoglycan on Lipopolysaccharide-induced Inflammation in Caco-2/RAW264.7 Co-culture Model
SU Anxiang, HU Ye, HU Qiuhui, XU Hui, LIU Jianhui, XIE Minhao, PEI Fei, YANG Wenjian
2022, 43(3):  146-151.  doi:10.7506/spkx1002-6630-20210118-194
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With the accelerating pace of life and the changing lifestyle, the incidence of inflammatory bowel disease is increasing. Finding inflammation-inhibitory components from the diet is an effective way to prevent and control inflammatory bowel disease. In this study, the inhibitory effect of a proteoglycan extracted from Flammulina velutipes proteoglycans (FPG1-1) on lipopolysaccharide (LPS)-induced inflammation in a co-culture model of Caco-2 intestinal epithelial cells and macrophages RAW264.7 was evaluated by measuring nitric oxide (NO), reactive oxygen species (ROS) and cytokines levels. The results showed that the FPG1-1 at a concentration of 200 μg/mL extremely significantly reduced the production of NO and ROS in macrophages in comparison with the model group (P < 0.01). Besides, FPG1-1 up-regulated the secretion of interleukin (IL)-10 and down-regulated the secretion of tumor necrosis factor (TNF)-α, IL-1β and IL-6. The above results indicate that FPG1-1 can effectively inhibit lipopolysaccharide-induced inflammation in the co-culture model of intestinal epithelial cells and macrophages. This research provides a theoretical basis for the utilization of functional ingredients from Flammulina velutipes and the development of functional foods against inflammatory bowel disease.
Antioxidant Activity of Oyster Peptide Fraction OE-I and Its Anti-aging Effect on Caenorhabditis elegans
WANG Li, XIAO Meifang, CHEN Hongpei, LIU Bin, ZENG Feng
2022, 43(3):  152-160.  doi:10.7506/spkx1002-6630-20210201-016
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Oyster enzymatic hydrolysate (OE) was fractionated by ultrafiltration into three fractions: OE-I (< 5 kDa), OE-II (5–10 kDa) and OE-III (> 10 kDa). The in vitro antioxidant activities of the fractions were evaluated in terms of their 1,1-diphenyl-2-picrylhydrazyl (DPPH), hydroxyl, and superoxide anion radical scavenging capacity and ferrous ion chelating capacity. Then, the effect of different doses of OE-I on the lifespan, acute oxidative stress, thermal stress, antioxidant enzyme activities, reactive oxygen species (ROS) accumulation and cell apoptosis of Caenorhabditis elegans was investigated, and the expression levels of lifespan-related genes were measured to unravel the anti-aging mechanism of OE-I. The results showed that OE-I had the strongest antioxidant activity among the three fractions, and that high-dose of OE-I significantly prolonged the lifespan of C. elegans (P < 0.01). The activities of superoxide dismutase (SOD) (P < 0.05), catalase (CAT) and glutathione peroxidase (GSH-Px) (P < 0.01) were significantly increased and the accumulation of ROS and cell apoptosis were decreased. In addition, the expression of the skn-1, daf-16, sod-3 and mtl-1 genes were up-regulated, while the expression of the daf-2 and age-1 genes were down-regulated, suggesting improved stress resistance of C. elegans. To sum up, OE-I can be used as a functional food base material for anti-oxidation and anti-aging.
Regulatory Effects of Yak Ghee Sphingomyelin on Lipid Metabolism Disorder and Liver Inflammation in Mice
LUO Xin, SUN Wancheng, LUO Yihao
2022, 43(3):  161-168.  doi:10.7506/spkx1002-6630-20210307-085
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The regulatory effect of yak ghee sphingomyelin on lipid metabolism disorder and liver inflammation in high-fat-diet (HFD)-fed mice was investigated. Thirty C57 BL/6J male mice were randomly divided into five groups: low-fat control, high-fat, high-dose sphingomyelin (1.20 g/100 g ), medium-dose sphingomyelin (0.60 g/100 g) and low-dose sphingomyelin (0.30 g/100 g). Serum lipid levels were measured using commercially available kits, and the expression levels of lipid metabolism factors such as 3-hydroxy-3-methylglutarate coenzyme A reductase (HMGCR) and stearoyl-coenzyme A desaturase 1 (SCD1), and inflammatory factors such as tumor necrosis factor-α (TNF-α) and interleukin-6 (IL-6) in liver tissues of each group were determined by enzyme-linked immunoassay (ELISA) and fluorescence quantitative polymerase chain reaction (PCR). The results showed that yak ghee sphingomyelin reduced serum total cholesterol, triglycerides and low-density lipoprotein cholesterol levels in HFD-fed mice (P < 0.05). The greatest decrease in the total cholesterol, triglycerides, low-density lipoprotein cholesterol and blood sugar levels was observed in the high-dose sphingomyelin group, by 26.26%, 24.70%, 38.96% and 42.16%, respectively. In addition, the expression levels of the HMGCR and SCD1 genes (P < 0.05) were significantly up-regulated and the pro-inflammatory cytokines TNF-α and IL-6 (P < 0.05) in liver tissue were down-regulated by sphingomyelin compared to the high-fat group. Consequently, yak ghee sphingomyelin can improve lipid metabolism disorders caused by HFD and prevent the occurrence of liver inflammation.
Immunomodulatory Effect and Mechanism of Soluble Acidic Polysaccharides from Soybean Dregs on RAW264.7 Cells
HU Yanbo, WANG Siqi, SHI Zenghui, ZHAI Liyuan, ZHAO Jun
2022, 43(3):  169-177.  doi:10.7506/spkx1002-6630-20210429-416
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The immunomodulatory effect of soluble soybean polysaccharides (SSPS) from soybean dregs on RAW264.7 cells was studied in this work. It was clear that SSPS, soluble soybean acidic polysaccharide A1 (SSPS-A1) and a purified fraction c from SSPS-A1 (SSPS-A1-c) could activate RAW264.7 macrophages to release nitric oxide (NO). Furthermore, the immunomodulatory effect and mechanism of action of SSPS-A1-c were clarified. The results showed that SSPS-A1-c could promote RAW264.7 cells to release NO and reactive oxygen species (ROS), and stimulate the secretion of tumor necrosis factor α (TNF-α), interleukin (IL)-1β and IL-6 in a dose-dependent manner. In addition, SSPS-A1-c could promote the phosphorylation of the mitogen-activated protein kinase (MAPK)-related protein kinases c-Jun N-terminal kinase (JNK), extracellular regulated protein kinases (ERK) and phosphor-38 (p38), as well as the degradation of nuclear factor-kappa-B inhibitor alpha (IκB-α) in the nuclear factor kappa B (NF-κB) signaling pathway, suggesting that SSPS-A1-c played an immunomodulatory role through the MAPKs and NF-κB signaling pathway. These findings indicate that SSPS-A1-c has a good immunomodulatory effect on RAW264.7 cells. This study will provide a new idea for the comprehensive development and utilization of water-soluble polysaccharides from soybean dregs, and provide candidate molecules for functional food factors.
Packaging & Storage
Synergistic Effect of Combined Salicylic Acid and Nitric Oxide in Anthracnose Resistance and Phenylpropanoid Metabolism in Mango Fruit
HE Junyu, GU Jinyu, HU Chunmei, SONG Yaping, TIAN Dan, XIAO Guiyun, REN Yanfang
2022, 43(3):  178-186.  doi:10.7506/spkx1002-6630-20201020-186
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To clarify the synergistic effect between salicylic acid (SA) and nitric oxide (NO) in inducing resistance against anthracnose in postharvest mango fruit, the effects of single and combined treatment with 2 mmol/L SA and 0.25 mmol/L sodium nitroprusside (SNP, a NO donor) were investigated on the disease incidence, lesion diameter, and disease resistance-related enzyme activities as well as substance contents in ‘Tainong’ mango fruit (Mangifera indica L.) inoculated with Colletotichum. gloeosporioides. The results showed that SA, SNP and their combination significantly reduced the growth of C. gloeosporioides, decreased malondialdehyde (MDA) accumulation, and slowed down the progression of anthracnose. In addition, the activities of resistance-associated enzymes, such as phenylalanine ammonia lyase (PAL), cinnamyl alcohol dehydrogenase (CAD), cinnamate-4-hydroxylase (C4H), 4-coumarate coenzyme A ligase (4CL), polyphenol oxidase (PPO), peroxidase (POD), chitinase (CHI) and β-1,3-glucanase (GLU) were increased markedly, and the accumulation of lignin, total phenols and flavonoids was elevated. The combination of SA and SNP was more effective than either alone. The above results show that exogenous SA and SNP combination synergistically protects mango fruit from fungal infection and improves fruit resistance to postharvest diseases, which can provide useful information for reducing the disease caused by invasion of C. gloeosporioides and preserving postharvest mango fruit.
Effects of Superchilling Storage on Postmortem Quality of Pork and Enzyme Activities Involved in Glycolytic Pathway
LIN Hengxun, HE Xingxing, ZHANG Chengyun, GUAN Wenqiang
2022, 43(3):  187-193.  doi:10.7506/spkx1002-6630-20201022-223
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In order to study the effect of superchilling storage on the sensory quality and postmortem lactic acid metabolism in pork, pork tenderloin was stored at superchilling (?1 ℃) or chilling (4 ℃) temperature immediately after slaughter. At 0.5, 2, 6, 12, 24, 72, 120 and 168 h, quality indicators including drip loss, color and pH, as well as the activities of major enzymes involved in glycolysis and related metabolic pathways were determined. The results showed that superchilling storage effectively reduced the quality deterioration of pork and slowed down the rate of glycolysis and lactic acid metabolism. During 0.5–12 h postmortem, some of the nine enzymes tested including hexokinase, phosphofructokinase and lactate dehydrogenase were significantly inhibited (P < 0.05). From the perspective of post-mortem metabolism, superchilling temperature can effectively inhibit the activity of glycolytic enzymes, delay the accumulation of lactic acid and the reduction in meat pH, and improve the quality deterioration of pork during storage.
Effect of Eggshell Membrane Enzymatic Hydrolysate on Antibacterial and Antioxidant Properties of Soybean Protein Packaging Film
WEN Yue, ZHANG Hong, WANG Lechuan, ZHANG Huajiang, ZHANG Xiuling, Amro ABDELAZEZ, Ahmed M. RAYAN, CHEN Hui, GAO Shihan
2022, 43(3):  194-202.  doi:10.7506/spkx1002-6630-20201023-230
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Soybean protein film has good mechanical properties and is an environment-friendly edible packaging material. However, its antibacterial and antioxidant properties are poor, which limits its application to perishable food packaging. In this study, composite films were prepared from soy protein isolate (SPI) as the film-forming substrate with different amounts of an enzymatic hydrolysate of eggshell membrane (ESM) added, and their physical and functional properties were investigated such as mechanical, barrier and optical properties, contact angle, free radical scavenging capacity and antibacterial zone diameter. Fourier transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD) and scanning electron microscopy (SEM) were used to characterize their structures. Finally, we discussed the effect and mechanism of ESM hydrolysate concentration on the structure and properties of composite films. The results showed that the thickness, tensile strength, elongation at break and contact angle of the composite film with 4 g/100 g enzymatic hydrolysate increased by 115.38%, 100.78%, 57.87% and 110.42% respectively compared with pure SPI film, and the water vapor permeability (WVP) and oxygen permeability (OP) decreased by 63.54% and 84.07%, respectively. The antioxidant and antibacterial properties of composite films increased with increasing hydrolysate concentration, and the surface exhibited a dense network structure, due to the formation of intermolecular hydrogen bonds, and good compatibility between SPI and ESM hydrolysate. The results of this study will provide a theoretical basis and technical support for designing active packaging for perishable foods and comprehensive utilization of egg by-products.
Inhibitory Effect of BioSuee Film and Silicate Material on Postharvest Color Changes in Fresh Apricot Fruit
XU Yaohui, LU Fan, LIANG Jiarui, WEI Jia, SUN Xuesen, WU Bin
2022, 43(3):  203-212.  doi:10.7506/spkx1002-6630-20210224-275
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In order to study the effect of BioSuee film and silicate materials on the rate of color change of fresh apricot fruit produced in Xinjiang during storage and transportation in e-commerce logistics packaging, Xiaobai, Saimaiti and Liguang apricot fruit were commercially packaged with PE film (control), BioSuee film (T1) or BioSuee film combined with microporous crystal silicate preservative (T2). After simulated transportation at (10 ± 1) ℃, the fruits were stored at (25 ± 1) ℃. The concentration of O2/CO2 in the packaging box, ethylene release, the activities of the enzymes related to ethylene synthesis and metabolism, and the contents of pigments, flavonoids and total phenols were determined during storage. The results showed that T2 resulted in a high CO2 contents and low O2 contents packaging environment, delayed the onset of the peak of ethylene production as well as decreased its peak value, slowed down chlorophyll degradation in fresh apricot peel and flesh, and inhibited the synthesis and accumulation of carotenoids, flavonoids and anthocyanins and total phenols. T2 significantly delayed the color change of ‘Saimaiti’ apricots from green to yellow to red, inhibited its yellowing and senescence, maintain its physiological quality during storage and transportation. The results of this study may provide technical support for the storage and transportation of fresh apricot fruit grown in Xinjiang in e-commerce logistics.
Antifungal Activity and Mechanism of Action of Berberine Hydrochloride against Penicillium digitatum
LIN Bo, OUYANG Qiuli, YU Ting, ZHENG Jiajia, TAO Nengguo, LI Lu
2022, 43(3):  213-220.  doi:10.7506/spkx1002-6630-20210305-068
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This study was conducted to examine the antifungal activity of berberine hydrochloride (BH) on the growth of Penicillium digitatum and to elucidate the possible mechanism. The results showed that BH significantly inhibited the growth of mycelia with a minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) of 0.16 g/L and 0.32 g/L, respectively. Meanwhile, the germination rate of spores was only (4.40 ± 1.05)% after 15 h of culture in the presence of BH at MIC, which was significantly lower than that recorded for the control group (92.48 ± 3.35)% (P < 0.05). BH at 10 MFC effectively delayed the development of green mold in postharvest citrus fruit. The lesion diameter was (1.13 ± 0.02) cm at five days after inoculation, which was significantly lower than that of the control group (5.62 ± 0.09) cm (P < 0.05). After BH treatment, the mycelia of P. digitatum were wrinkled and deformed as observed under a scanning electron microscope (SEM). Further experiments showed that the integrity of the mycelial cell wall and cell membrane was damaged after 30 min of BH treatment, accompanied by an increase in the activity of extracellular alkaline phosphatase and the content of soluble protein. However, the intracellular ATP content and energy charge levels decreased. After 60 min exposure, the accumulation of a large amount of reactive oxygen species (ROS) led to the peroxidation of membrane lipids, mitochondrial function damage and energy metabolism imbalance. In conclusion, BH can significantly inhibit the spore germination and the mycelial growth of P. digitatum and delay the progression of citrus green mold possibly by affecting cell permeability and energy metabolism.
Effect of Freeze-Thaw Cycles on the Degradation, Cross-Linking and Quality of Bovine Rumen Smooth Muscle Collagen
CAO Yinjuan, HAN Ling, YU Qunli, LIN Juan, LI Weizheng, ZOU Xiaohong, HAN Guangxing, HAN Mingshan
2022, 43(3):  221-226.  doi:10.7506/spkx1002-6630-20201025-251
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This study aimed to explore the effect of intramuscular connective tissue changes during freeze-thaw cycles on the quality of bovine rumen smooth muscle. The changes in the shear force, pH, thawing loss rate, collagen solubility, collagen-degrading enzyme activity, cross-linked pyridine content and microstructure of bovine rumen smooth muscle subjected to different freeze-thaw cycles were analyzed. The results showed that the activity of collagen-degrading enzymes including β-galactosidase (β-gal) and β-glucuronidase (β-GD), the contents of cross-linked lysine pyridinoline (LP) and hydroxylysine pyridinoline (HP), collagen solubility and thawing loss rate significantly increased with increasing freeze-thaw cycles (P < 0.05). Similarly, the degree of rupture of endomysium and perimysium as well as the gap between muscle fibers increased, so that the arrangement of muscle fibers became looser. The shear force and pH significantly decreased when the number of freeze-thaw cycles was greater than 1 (P < 0.05). The thawing loss had a significantly negative correlation with pH (P < 0.05), but a significantly positive correlation with the contents of cross-linked HP and LP (P < 0.01). The shear force a had significantly negative correlation with β-gal activity, β-GD activity, and collagen solubility (P < 0.01). In conclusion, the decrease in pH and the formation of crosslink can lead to an increase in thawing loss, and the decrease in shear force mainly depends on the damage of ice crystal to muscle and protein degradation. The rate of shear loss decreases slowly and the rate of thawing loss increases after 3 freeze-thaws. Therefore, controlling freeze-thaw cycles within three cycles can reduce the loss of enterprises while ensuring the quality of smooth muscle.
Reviews
Recent Progress in Alginate Composite Gels as Delivery Systems
YANG Jingyi, ZHENG Hongxia, GAO Yanxiang, MAO Like
2022, 43(3):  227-238.  doi:10.7506/spkx1002-6630-20210125-273
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Sodium alginate is one of the most widely used polymer polysaccharides in delivery systems. Sodium alginate hydrogel is often used to deliver bioactive molecules, drugs and other substances, and has great potential for application in foods and pharmaceuticals. Currently, composite gels are used in various forms to improve the mechanical properties and application defects of single alginate gels. This article provides an overview of the structure and characteristics of sodium alginate, focusing on the current status of research on alginate composite gels in terms of the advantages of alginate-polysaccharides, alginate-proteins, and alginate-lipids composite gels as well as the factors affecting their application characteristics. Moreover, recent studies on two common application forms of alginate gels: microgels and edible coating are summarized. We expect that this review will provide references for expanding the application of alginates in delivery systems.
Dietary Fiber Regulates Food Allergy by Interacting with the Gut Microbiota: A Literature Review
ZHONG Jinghua, WANG Zhongliang, WU Yong, CHEN Hongbing
2022, 43(3):  239-248.  doi:10.7506/spkx1002-6630-20201101-002
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The prevalence of food allergy is rising and non-genetic factors such as diet have attracted close attention. The intake of high-fiber diets may induce oral tolerance and reduce the incidence of food allergy by interacting with the intestinal microbiota and modulating the intestinal mucosal immunity. This review describes the current status of studies on the interactions among dietary fibers, the gut microbiota and food allergy, with a focus on how dietary fiber affects the onset of food allergy by regulating the gut microbiota. The purpose of this article is to provide scientific information for developing reasonable diets for allergy sufferers and dietary fiber foods with the potential to alleviate food allergy.
Recent Progress in Research on Volatile Flavor Compounds in Allium
LIU Bing, CHANG Yuan, WANG Ruifang, LIU Zixuan, CHEN Haitao, ZHANG Ning
2022, 43(3):  249-257.  doi:10.7506/spkx1002-6630-20210630-354
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Allium is the most common vegetable and condiment herb used in Chinese dishes, and its unique flavor can mask the unpleasant odor of other ingredients. The matrix of Allium is complex and diverse, having low contents of volatile flavor components. In particular, some key aroma substances with heat susceptibility and low thresholds in Allium are lost and changed easily during pretreatment and subsequent processing, causing flavor changes. In this paper, recent studies on the volatile flavor compounds of Allium are summarized, and future research directions are discussed as well. Combining new precision instruments with molecular sensory science will enable us to further understand the change in and formation mechanism of the flavor of Allium during processing in the future, which will provide a theoretical basis for controlling the flavor quality of Allium in order to promote the development of the Allium industry.
Recent Advances in Understanding the Biological Activities and Applications of Polyphenol-Protein Complexes
YANG Hui, QU Yezhi, GAO Yaran, WU Rina, WU Junrui
2022, 43(3):  258-266.  doi:10.7506/spkx1002-6630-20210201-009
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Proteins and plant polyphenols, important components in food systems, have been widely studied for their interactions, which are fundamental to the rational design of functional foods as well as to improving the bioavailability of polyphenols and proteins. In this review, we discuss the factors affecting the interactions between polyphenols and proteins. In addition, we summarize recent progress in research on the antioxidant, digestibility, allergenicity and antimicrobial activity of polyphenol-protein complexes and their applications in food and medicine. Moreover, we discuss directions for future research on polyphenol-protein complexes. It is hoped that this review will provide a theoretical reference for the rational and effective utilization of polyphenols and proteins andfor extending their application scopes.
Review on the Sensory Experience and Evaluation of Nut Snack Foods during Oral Processing
CUI Zhaowei, CHEN Jianshe
2022, 43(3):  267-275.  doi:10.7506/spkx1002-6630-20210621-240
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Nut snack foods, produced by sequential roasting, drying, and frying from a wide variety of nuts and melon seeds, are nutritious snacks with a unique flavor and mouthfeel that are favored by consumers. This article tries to give a comprehensive review of nut snack foods in terms of their definition, characteristics and current status. The focus of this review is on the sensory and eating experience of nut foods and the factors influencing them as well as the various methods and techniques for the evaluation of their sensory properties. It is hoped that this review will provide new ideas for studies on the sensory experience of nut snack foods and help to promote the healthy development of the nut food industry in the new era.
Recent Progress in Technologies for Rapid Detection of Foodborne Pathogens
WANG Dandan, LIU Mingchang, YANG Yange, WANG Hongyue, YUAN Fei, WU Yajun, WU Shuqing
2022, 43(3):  276-285.  doi:10.7506/spkx1002-6630-20201105-048
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Foodborne diseases are one of the main problems affecting food safety. The establishment of rapid detection methods for foodborne pathogens is essential to control the biological risks of agricultural products and foods during production, processing, transportation, storage, port customs clearance, sale and consumption. Traditional methods for detecting pathogenic microbes are time consuming and tedious and cannot detect pathogenic bacteria in foods in time. In recent years, with the rapid development of biotechnology and increasing requirements for food safety monitoring, the research and development of rapid detection methods for foodborne pathogens have gained great attention. Although there are currently various methods for detecting foodborne pathogens, unified evaluation criteria are lacking, making it difficult to compare the methods. This article reviews rapid detection technologies frequently reported in the literature and those commercially applied such as chromogenic medium, adenosine triphosphate luminescence, immunological technologies, molecular biological technologies, biosensors, flow cytometry and spectroscopy, and compares these detection methods from multiple perspectives such as food matrices, detection limits, detection time, advantages and disadvantages, as well as requirements for pre-enrichment/separation/enrichment pretreatment steps. Furthermore, the basic principles, main technical routes and key parameters of the various methods are summarized. We hope that this review can provide a reference for technical evaluation and comparison of related methods in the future.
Progress in the Application of Microbiome Technology in the Field of Postharvest Fruits and Vegetables
ZHANG Hongyan, LEI Xingmeng, JING Jiayi, DENG Lili, YI Lanhua, ZENG Kaifang
2022, 43(3):  286-295.  doi:10.7506/spkx1002-6630-20201113-145
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Sequencing technologies make it possible to explore uncultured microorganisms since they can be used to obtain the species composition information of research objects and further study the information at the functional gene level. The commonly used sequencing methods include amplicon sequencing and metagenomic sequencing. Postharvest fruits and vegetables harbor a large number of microorganisms. But most current studies on microorganisms on agricultural products focus only on a few pathogens or a single antagonist, so that little is known about the diversity and composition of microbial communities on agricultural products and the factors that influence their structures. Therefore, this review summarizes recent studies evaluating the microbial community structure on agricultural products by sequencing, describes the definition of microbiome and related terms and the major sequencing methods, and discusses recent progress in the application of microbiom sequencing technologies in postharvest fruits and vegetables. Furthermore, it discusses the factors limiting the application of microbiom technology in the field of postharvest fruits and vegetables and puts forward some possible future research directions. Hopefully, this review will provide a theoretical basis for future studies on the microbiome of fruits and vegetables after harvest.
Advances in the Study of Cardioprotective Effects of Tea Polyphenols on Myocardium
YU Chunyan, ZHU Kun, HUANG Jian’an, LIU Zhonghua
2022, 43(3):  296-305.  doi:10.7506/spkx1002-6630-20201124-249
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With the accelerated pace of life, diseases caused by long-term high-sugar and high-energy dietary habits and oxidative stress caused by factors such as strenuous exercise may cause damage to the myocardium to varying degrees and consequently affect human health. Tea polyphenols have been reported to be effective in enhancing physical endurance, stimulating skeletal muscle anabolism, and preventing cardiovascular system diseases, but their protective effects on the myocardium and the underlying mechanisms have not yet been reviewed in detail and systematically. Therefore, this article reviews recent progress in research on the effects of tea polyphenols in enhancing and protecting myocardial function and the underlying mechanisms. We hope that exogenous dietary supplementation of tea polyphenols will be applied to prevent, alleviate and even treat myocardial diseases in humans and animals in the future.
Progress in the Application of β-Glucosidase Produced by Non-Saccharomyces cerevisiae Yeasts in Beer and Wine
QIN Qiuxing, HAN Xiaoyu, HUANG Weidong, ZHAN Jicheng, YOU Yilin
2022, 43(3):  306-314.  doi:10.7506/spkx1002-6630-20200826-352
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The hydrolysis of glycosidic bonds by β-glucosidase has been widely used in beer and wine making, tea flavor enhancement, health product development and other fields. During fermentation, the activity of β-glucosidase produced by non-Saccharomyces cerevisiae yeasts is higher than that produced by Saccharomyces cerevisiae, which can be used to supplement insufficient enzyme activity of Saccharomyces cerevisiae. This article reviews the effects of different factors such as yeasts’ ability to synthesize and release β-glucosidase, fermentation temperature, and pH and fermentable sugar concentration of the medium on β-glucosidase activity, and it also summarizes the application of non-Saccharomyces cerevisiae yeasts with high β-glucosidase activity in fermented beverages such as wine and beer. Hopefully, this review will provide reference for widening the application of β-glucosidase in fermented beverages and foods.
Advances in Understanding the Effects of Plant-Derived Natural Products on Biogenic Amine Reduction in Foods
ZHANG Yongsheng, LIU Dongmin, WANG Jianhui, LI Chiling, LI Yan, FANG Fang, CHEN Qijie, NING Jingheng, LI Lin
2022, 43(3):  315-324.  doi:10.7506/spkx1002-6630-20200826-350
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Microbial amino acid decarboxylases catalyze the transformation of free amino acids derived from protein breakdown into biogenic amines in high-protein foods during storage or fermentation, which greatly affect the quality of food. There are currently many methods to reduce the contents of biogenic amines in foods, but most of them require good facilities and technologies. Adding plant-derived natural products is favored due to easy operation, low cost, high safety and other advantages. In this review, we summarizes the types, sources and major bioactive components of plant-derived natural products which have been reported to reduce biogenic amines in foods in the past decade, and we analyze their action mechanisms from the perspective of their antibacterial effects. Moreover, we discuss future prospects for their application. We hope that this review will provide new research strategies for the production of low-biogenic amine foods.
Progress in Research on the Relationship between Pro-Inflammatory Gut Microbiota and Atherosclerosis
DU Liyu, LI Qianying, CHEN Weizhe, WANG Jie, FANG Xiang, WANG Yutao, LIAO Zhenlin
2022, 43(3):  325-332.  doi:10.7506/spkx1002-6630-20201105-054
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The gut microbiota is composed of nearly 100 trillions of symbiotic microorganisms, which can survive and metabolite on nutrients in the human body and keep human health through metabolism and immune function. The gut microbiota is inseparable from systemic diseases. The changes in gut microbiota composition as well as specific strains or groups are closely related to the occurrence of various diseases such as diabetes, obesity, inflammation and cardiovascular diseases. The incidence rate and mortality rate of cardiovascular diseases are increasing globally, which seriously endangers human health. Atherosclerosis is considered as a multifactorial inflammatory disease. It is the main cause of cardiovascular diseases such as coronary heart disease, cerebral infarction, and peripheral vascular disease. It is the common pathological basis of cardiovascular and cerebrovascular diseases, and also an important cause of death in patients. Up to now, many studies have proved that the pathological changes in patients with atherosclerosis as a chronic inflammatory disease mainly include degeneration, hyperplasia, exudation and other inflammatory reactions. Inflammatory reactions run through the whole process of atherosclerosis, from lipid streaks at the early stage to the obstruction of the lumen. However, there has been no definite conclusion about the origin of inflammatory reactions. This paper mainly summarizes the possible pathways by which the gut microbiota participates in the inflammatory response of atherosclerosis.
Advances in Understanding the Effects of Heat Treatment, Phytic Acid and Fat on Soy Protein Gel System in Soybean Milk
GU Xuelian, SUN Bingyu, LIU Linlin, WANG Huan, SHI Yanguo, LÜ Mingshou, ZHU Xiuqing
2022, 43(3):  333-340.  doi:10.7506/spkx1002-6630-20201130-303
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Soymilk has become an important form of human consumption of soybean because of its nutritional richness and that the fact it contains many functional factors. Heat processing plays a crucial role in the processing of soymilk. Different degrees of heat treatment will cause different degrees of denaturation of soybean proteins in soymilk, thereby affecting the quality and properties of soymilk products. This paper reviews recent studies on the effects of different heat treatment conditions during soymilk processing on the structure, composition and gel properties of soybean proteins, as well as the effects of the interaction of calcium, magnesium, phytate and fat with soybean proteins on the dissociation-association behavior of a soymilk system. Additionally, an outlook on the future of soymilk and soymilk products as well as other related fields is presented. We expect that this review will provide a reference for the development of the soymilk processing industry in China.
A Review of Literature on Pickering Emulsion Gels Stabilized by Polysaccharide-Based Particles
TANG Yang, GAO Chengcheng, ZHANG Yan, TANG Xiaozhi
2022, 43(3):  341-351.  doi:10.7506/spkx1002-6630-20201030-316
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In recent years, emulsion gels have attracted great interest due to their ability to improve the stability of emulsions, protect bioactive substances and control the release of bioactive substances. Pickering emulsion gels stabilized by polysaccharide-based particles are formed by embedding a Pickering emulsion stabilized by polysaccharide-based particles in a gel network, or formed as a continuous emulsion particulate gel network structure by the aggregation and/or interaction of Pickering emulsion droplets stabilized by polysaccharide-based particles. The emulsion gels have multiple advantages including surfactant-free, low toxicity, and superior stability against environmental changes. This article summarizes the methods and raw materials used to prepare Pickering emulsion gels stabilized by different polysaccharide-based particles and their physicochemical properties and application and discusses problems existing in this field of research, which will hopefully provide a theoretical reference for widening the application of polysaccharide-based particles stabilized Pickering emulsion gels in the food field.
Recent Progress in the Preparation and Application of Absorption-enhanced Colon-targeted Delivery System
WANG Haonan, CHEN Meimiao, XIAO Jie
2022, 43(3):  352-361.  doi:10.7506/spkx1002-6630-20200820-276
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The absorption-enhanced colon-targeted delivery system is a novel colon-targeted delivery system with outstanding colonic adhesion capacity and enhanced colonic absorption function. Compared with the traditional colon-targeted delivery system, it has some advantages such as precisely control of release sites and action time, increased specific surface area and enhanced targeted adhesion efficiency. In this paper, we review the literature on absorption-enhanced colon-targeted delivery systems in terms of their types, structures and preparation methods as well as substances that can be delivered using them, and we summarizes the in vivo and in vitro evaluation methods for absorption-enhanced colon-targeted delivery systems. Moreover, we give an outlook on the current and potential applications of absorption-enhanced colon-targeted delivery systems. Through this review, we conclude that absorption-enhanced colon-targeted delivery systems provide a feasible and innovative method to analyze the mechanism behinds the health benefits of foodborne biocompounds.
Effects of Storage and Processing Methods on Processing Quality and Dietary Polyphenols of Black Rice: A Literature Review
WU Xin, HUANG Bijun, YAN Fangfang, HUANG Yanchun, LU Qun, DING Shiyong, LIU Rui
2022, 43(3):  362-370.  doi:10.7506/spkx1002-6630-20201116-162
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As a kind of colored rice, black rice is rich in various essential nutrients including essential amino acids, dietary fiber, γ-oryzanol, γ-aminobutyric acid, and anthocyanins as well as bioactive substances. Due to the high nutritional value, the health effects of black rice have received more and more attention from scholars in recent years. Studies have shown that storage and processing methods have important impacts on the quality and phytochemical components such as dietary polyphenols of black rice. This article reviews recent progress in understanding the effects of different storage and processing methods on the quality and nutritional composition of black rice. It also discusses problems existing in the storage and processing of black rice. Hopefully, this review will provide a reference for in-depth studies on the storage and processing of black rice and its health effects.
Progress in Resveratrol Nanodelivery Systems
ZHANG Wenjun, WU Mengting, ZHANG Guofeng, LI Xiang, CHEN Yonglin, YANG Shuo
2022, 43(3):  371-377.  doi:10.7506/spkx1002-6630-20200827-362
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Resveratrol is a natural non-flavonoid polyphenol compound with many pharmacological activities such as anti-inflammatory, anti-free radical, anti-cardiovascular and anti-tumor activities. However, due to its poor water solubility and easy decomposition under light, the bioavailability of resveratrol is low, which limits its application in foods and medicines. The nanodelivery system is a new delivery system with great development potential due to its many advantages such as good biocompatibility, targeting and slow release. Intensive research has been made on resveratrol nanodelivery systems in recent years. Hence, this article reviews the main pharmacological effects and pharmacokinetic properties of resveratrol as well as recent progress in resveratrol nanodelivery systems. Through this review, we hope to provide a reference for the future research and application of resveratrol.