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Table of Content

15 April 2022, Volume 43 Issue 7
Basic Research
Purification, Identification and Pancreatic Lipase Inhibitory Effect of Naringin from the Peel of Guanxi Honey Pomelo (Citrus grandis (L.) Osbeck)
YAN Xing, XIAO Wenxi, OU Liming, SHANGGUAN Yuchen, DU Xiping, LI Lijun, HU Yang, NI Hui
2022, 43(7):  1-7.  doi:10.7506/spkx1002-6630-20201228-313
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In order to explore the potential of flavonoids from Guanxi honey pomelo as a pancreatic lipase inhibitor, flavonoids from the fruit’s peel were purified by Sephadex LH-20 column chromatography and identified by high performance liquid chromatography-mass spectrometry (HPLC-MS) and Fourier transform infrared (FTIR) spectroscopy. Moreover, the type of inhibition and the molecular interaction between the flavonoids and pancreatic lipase were studied by enzymatic reaction kinetics and molecular docking. The results of purification and identification showed the major flavonoid compound in Guanxi honey pomelo was naringin. The half-maximal inhibitory concentration (IC50) of naringin on pancreatic lipase was 0.99 μg/mL. The inhibition was reversible non-competitive. The inhibition constant Ki was 0.58 μg/mL. Molecular docking showed that the binding free energy between the flavonoid compound and the enzyme was ?30.14 kJ/mol. They interacted with each other at a position outside the catalytic core via van der Waals force, hydrophobic interaction, hydrogen bond and π bond. This study revealed that naringin as one of the main flavonoids in Guanxi honey pomelo could strongly inhibit pancreatic lipase, which will provide a theoretical basis for the development of flavonoids from Guanxi honey pomelo as new and safe pancreatic lipase inhibitors.
Antifungal Action of α-Terpineol on Imazalil-Resistant Penicillium digitatum Pdw03
OUYANG Qiuli, LIU Yangmei, CHEN Yue, TAO Nengguo
2022, 43(7):  8-13.  doi:10.7506/spkx1002-6630-20210110-098
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This study explored the inhibitory effect and potential antifungal mechanism of α-terpineol against an imazalil-resistant strain of Penicillium digitatum Pdw03. In vitro experiment showed that α-terpineol exhibited antifungal activity against P. digitatum Pdw03, with minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) of 4.00 μL/mL. In vivo results showed that α-terpineol at MFC and 5 MFC significantly reduced the incidence of green mold and lesion diameter in ponkan fruit inoculated with P. digitatum Pdw03. Propidium iodide (PI) staining indicated that 1/2 MIC α-terpineol evidently decreased the cell membrane integrity, ergosterol content (P < 0.05) and gene expression of squalene synthase (ERG9) (P < 0.05) in P. digitatum Pdw03. These results suggest that α-terpineol affects the growth of P. digitatum Pdw03 by inhibiting the gene expression of ERG9, and thus is an effective alternative for controlling postharvest citrus diseases.
Fatty Acid Stability of Goat Milk Products Naturally and Artificially Enriched with Docosahexaenoic Acid during Storage
ZHU Huiquan, WANG Xiaodan, SU Shican, WANG Jianfeng, PANG Xiaoyang, ZHANG Shuwen, LU Jing, LÜ Jiaping
2022, 43(7):  14-22.  doi:10.7506/spkx1002-6630-20210209-149
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Goat milk naturally enriched with docosahexaenoic acid (DHA), containing 30 mg of DHA per 100 g of sample, was obtained by dietary supplementation of DHA-enriched microalgae powder and used to produce ultra-high temperature (UHT) sterilized milk and whole milk powder. UHT-sterilized milk and whole milk powder artificially added with microencapsulated DHA-enriched algae oil powder were also prepared and used as controls. All samples were stored for up to 28 days at 25 or 37 ℃ to evaluate the stability of fatty acids in goat milk products naturally and artificially enriched with DHA during storage. The results showed that compared to the samples artificially enriched with DHA, the decrease of DHA in UHT-sterilized milk and milk powder naturally enriched with DHA during storage was significantly slowed. At 37 ℃, the maximum percentage decrease of the DHA content in UHT-sterilized milk artificially enriched with DHA was (40.92 ± 3.52)% compared to (36.70 ± 4.84)% for its natural counterpart. For all samples, the content of polyunsaturated fatty acids decreased over storage time. In addition, polyunsaturated fatty acids were more abundant and more prone to oxidation forming fatty acids with shorter carbon chains in the milk samples naturally enriched with DHA relative to their artificial counterparts. Moreover, the lipid oxidation indexes peroxide value (POV) and acid value (AV) increased with storage time more slowly in the natural enrichment groups compared to the artificial addition groups. The results of this study provide a theoretical reference for the preparation of dairy products naturally rich in DHA.
Effect of Pasteurization on Oxidative Stability of Oil Body Emulsions from Various Crops
WU Lichun, SUN Yufan, CHEN Yashuang, YAN Shizhang, XIE Fengying, QI Baokun, LI Yang
2022, 43(7):  23-30.  doi:10.7506/spkx1002-6630-20210315-178
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The present work was executed in order to investigate the influence of pasteurization on the oxidative stability of oil body emulsions from soybean, sunflower, peanut, sesame and walnut. The basic composition and fatty acid composition of the five oil bodies and the composition of their associated proteins were evaluated, and the influence of pasteurization at 85 ℃ for 10 min on the physical and oxidative stability of the oil body emulsions was investigated by dynamic laser scattering and confocal laser scanning microscopy. The results showed that the oil bodies revealed significant differences in their basic composition and fatty acid composition as well as the composition of their associated proteins. The oil body-associated proteins consisted of intrinsic and extrinsic membrane proteins. Unsaturated fatty acids were the major ones in oil bodies. Oleic acid, linoleic acid and α-linolenic acid were the predominant unsaturated acids. Of these five oil bodies, soybean oil bodies had the highest contents of protein and moisture, and the lowest oil content. Peanut oil bodies had the highest relative content of saturated fatty acids (21.27%), while walnut oil bodies had the highest relative content of unsaturated fatty acids (90.10%). Pasteurization is proven to improve the oxidative stability of oil body emulsions from soybean and peanut significantly. However, it can promote the oxidation of oil body emulsions from sunflower, sesame and walnut. These results provide evidence supporting the industrial application of oil bodies in salad, vegetable milk and other similar products.
Preparation, Characterization and Antioxidant Activity of Two Selenium-Enriched Polysaccharides from Suillellus luridus
LIU Yuntao, LI Linjian, LI Cheng, LI Qin, ZENG Zhen, LIU Aiping, LI Xiaolin, TANG Zizhong, JI Changlian
2022, 43(7):  31-37.  doi:10.7506/spkx1002-6630-20210324-302
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Selenium is an essential trace element for human body, but it can easily cause poisoning because of its low safety threshold. Previous studies have demonstrated that selenized polysaccharides and nano-selenium have higher safety and biological activity, and so they are ideal selenium supplements. In this study, selenized polysaccharides (Se-SLPC) and nano-selenium-polysaccharide (SLPC-SeNPs) were prepared from the polysaccharides of Suillellus luridus (SLPC), the physicochemical and structural properties of the raw and selenized polysaccharides were compared, and the surface morphology and stability of SLPC-SeNPs were determined. Additionally, the antioxidant activities of both selenium-rich polysaccharides were evaluated. The results showed that the selenium content of Se-SLPC was 1.62 mg/g, whose polysaccharide moiety was composed of mannose, glucose, and galactose and had an average molecular mass of 8.2 kDa. Nuclear magnetic resonance (NMR) spectroscopic analysis showed that the substitution reaction took place at the C4 position and at the glycosidic linkage position C3. The SLPC-SeNPs have a particle size of 55.46 nm and a uniform spherical surface, which can be stably maintained at 4 ℃ for at least 80 d. In addition, both Se-SLPC and SLPC-SeNPs had significantly higher antioxidant activity than SLPC. This study can provide data support for the development of safe and efficient selenium supplements.
Antibacterial Effect and Mechanism of Phenyllactic Acid on Fusobacterium nucleatum
KONG Xiangli, MA Yanshi, WU Xinyu, XU Xiaoxi
2022, 43(7):  38-44.  doi:10.7506/spkx1002-6630-20210401-016
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Fusobacterium nucleatum (Fn), a common conditioned oral pathogen, has been found to be able to protect colon, breast and lung cancer cells against antibiotics and promote their proliferation and metastasis. The purpose of this study was to explore the inhibitory effect and mechanism of L-3-phenyllactic acid on Fn to provide directions for cancer prevention through the consumption of natural biological acids. Based on its growth curve, the optimum growth period of Fn and the minimum inhibitory concentration (MIC) of phenyllactic acid against Fn were determined, and the changes in the morphology, integrity and damage degree of the Fn cell membrane under the action of phenyllactic acid were investigated for the purpose of evaluating the ability of phenyllactic acid to inhibit Fn. The results showed that the optimum growth period of Fn was 27 h, and that the MIC of phenyllactic acid on Fn was 0.50 mg/mL. Treatment with phenyllactic acid at the MIC for 2 h increased the cell membrane permeability and changed significantly the cell morphology of Fn. Phenyllactic acid could disrupt the biofilm formed by Fn and reduce Fn adhesion. This study confirmed that phenyllactic acid had the ability to destroy the cell membrane structure of Fn and inhibit its biofilm-forming ability, thereby leading to the leakage of cellular contents and a reduction in the intracellular protein content.
Food Engineering
Effect of Ultrasonic Treatment on the Interaction and Structural Properties of Gliadin-Rutin Complex
XUE Ailian, LI Chunyi, WANG Qiming, ZHANG Chi, LEI Xiaojuan, ZHAO Jichun, ZENG Kaifang, MING Jian
2022, 43(7):  45-51.  doi:10.7506/spkx1002-6630-20210607-093
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In order to investigate the interaction between gliadin from wheat and rutin under ultrasonic condition, the effect of ultrasonic power on the interaction between wheat gliadin and rutin was characterized by intrinsic fluorescence spectroscopy, synchronous fluorescence spectroscopy and ultraviolet (UV) absorption spectroscopy after 20-minute treatment with different ultrasonic powers (0, 150, 300, 450, and 600 W). The changes in the surface hydrophobicity, free sulfhydryl group content, thermal stability and microstructure of gliadin-rutin complex were determined. The results showed that the interaction between gliadin and rutin was affected by ultrasonic treatment. Besides, ultrasonic treatment increased the surface hydrophobicity and free sulfhydryl group content of the complex up to (37.00 ± 0.47) μg and (10.59 ± 0.42) μmol/g compared to the untreated control, respectively. The complex had better thermal stability than did gliadin when treated with the same ultrasonic power, and the treated complex exhibited a loose and porous microstructure. This study provides a new way for the functional and structural modification of gliadin from wheat.
Effect of Intermittent Microwave Drying on Protein and Starch Quality of Non-glutinous Sorghum
ZHANG Jijun, CAO Longkui, YI Shujuan, WANG Lidong, ZHANG Dongjie, LIU Dezhi, QUAN Zhigang, CHE Gang, WANG Juan, ZHAO Shuting, WANG Weihao, WEI Chunhong, SU Youtao
2022, 43(7):  52-60.  doi:10.7506/spkx1002-6630-20201225-293
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In order to clarify the influence of microwave drying on the protein and starch quality of sorghum, non-glutinous sorghum grains (cv. Longza 10) were intermittently dried in a microwave dryer. The protein content of sorghum was tested before and after drying, as well as its starch quality characteristics, such as starch content, microscopic morphology, functional groups, aging properties and gelatinization properties. The changes in differential protein expression, functional classification and metabolic pathways were also analyzed. The results showed that under the experimental conditions of this study, the total protein content of sorghum was not significantly changed after microwave drying (by up to 0.4%). In total, 85 significantly differential expressed proteins were identified, 51 of which were up-regulated while the rest were down-regulated. The differentially expressed proteins were involved in metabolic pathways, such as carbon metabolism, glycolysis/gluconeogenesis, carbon fixation in photosynthetic organisms, biosynthesis of amino acids, amino sugar and nucleotide sugar metabolism, and the tricarboxylic acid cycle (P < 0.01). The contents of total starch and amylose increased by up to 2.55% and 1.06%, respectively with increasing time of single microwave cycle. Microwave drying did not result in the formation of new functional groups in the starch but it altered the microscopic morphology of starch granules. In addition, the maximum increase in retrogradation value was 267 mPa·s, suggesting that the starch was easier to?retrogradate. The phase transition temperature of the starch was not obviously changed, while the gelatinization enthalpy dropped significantly. These results will provide theoretical and data support for the industrial application of sorghum microwave drying and for the deep processing of sorghum.
Enhancing Effect and Mechanism of High Concentrations of Soymilk on Tofu Quality
WU Yuanhao, LI Yue, JIN Xuehua, XU Jingting, GUO Shuntang
2022, 43(7):  61-66.  doi:10.7506/spkx1002-6630-20201231-365
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In order to clarify the effect of high concentrations of soymilk on the quality of tofu, in this study, we prepared tofu from high concentrations of soymilk (containing 9.2%–12.2% solids) cooked and subsequently diluted to 8.0%, and compared the quality of the tofu samples. We also compared the physicochemical properties and rheological properties during coagulation of the cooked soymilks and analyzed the cause of the difference in the quality of the tofu samples. The results showed that as the concentration of soymilk increased, the hardness and chewiness of tofu decreased compared with the control group (with 8.0% solids), showing the maximum value at a solid content of 9.2%; however, little difference in elasticity, yield, water content or water-holding capacity was observed. Furthermore, we found that the percentage of protein particles in soymilk was the smallest (26.2%), and the surface hydrophobicity was the largest at a solid content of 9.2%. The average particle size, the absolute value of zeta potential, and the proportion of B subunit increased with increasing concentration of soymilk, whereas the ratio of α to α’ showed a downward trend. Through analysis of the change in the rate of soymilk coagulation, it was found that the higher the soymilk concentration, the earlier soymilk coagulation began and the faster the rate of coagulation. This study suggests that high concentrations of soymilk can promote the aggregation of soymilk proteins during cooking, thereby helping to improve the processing characteristics of soymilk and soymilk gels, which can provide a theoretical basis for actual production.
Effect of High Intensity Ultrasound on Physicochemical Properties of Silver Carp Myosin with Different Salt Concentrations
GAO Xia, XIE Yaru, HU Yang, YOU Juan, DU Hongying, XIONG Shanbai, LIU Ru
2022, 43(7):  67-73.  doi:10.7506/spkx1002-6630-20210209-154
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In the present study, the effect of high intensity ultrasound (HIU) on the physicochemical properties of silver carp myosin with different salt concentrations (0.1, 0.2, 0.3, 0.5, 1.0, 2.0 mol/L NaCl) was investigated in terms of solubility, particle size distribution, static rheological properties, and microscopic morphology. The changes in physicochemical properties of myosin induced by HIU were affected by salt concentrations. At low salt concentration (0.1 mol/L), HIU obviously disrupted the structure of myosin filaments, resulting in decreased particle size and zero shear viscosity, and increased fluidity. Moreover, the solubility of HIU treated myosin with low salt concentration was increased about ten times compared to the untreated control with the same salt concentration, while it was close to that of the untreated control with 0.2 mol/L NaCl. For myosin with medium and high NaCl concentrations (0.5 and 1.0 mol/L), the solubility was better than that with low salt concentration. HIU could induce conformational changes in myosin, resulting in exposure of reactive groups and a further increase in the solubility. However, HIU was less effective in increasing the solubility of myosin at medium and high than at low salt concentrations. In summary, HIU can improve the physicochemical properties of myosin more at low than at medium and high salt concentrations, which might provide a theoretical basis for the production of low-salt surimi products.
Effect of Processing Technology on Protein Structure and Water Distribution of Spiced Beef
LI Su, WANG Shouwei, ZHU Ning, WU Qianrong, CHEN Song, ZANG Mingwu, ZHAO Bing, ZHANG Shunliang, QIAO Xiaoling, PAN Xiaoqian, LIU Meng, LIU Bowen
2022, 43(7):  74-80.  doi:10.7506/spkx1002-6630-20210322-263
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In order to understand the changes of protein structure during the processing of spiced beef, protein turbidity, intermolecular interactions, microstructure, secondary structure and water distribution of samples collected at different stages of processing (raw meat, tumble marination, cooking, and secondary sterilization at 90, 100, 110 or 120 ℃) were detected by a microplate reader, a scanning electron microscope, a Fourier transform infrared spectrometer, and a nuclear magnetic resonance analyzer. Results showed that the turbidity of myofibrillar protein extracted from spiced beef was higher than that of sarcoplasmic protein. Tumble marination reduced the turbidity of sarcoplasmic and myofibrillar protein (P < 0.05), whereas heat treatment had the opposite effect. Tumble marination increased the protein-protein interactions, while heat treatment reduced the electrostatic interaction between protein molecules. Hydrogen bond, hydrophobic interaction and disulfide bond were the main intermolecular interaction forces. Different treatments destroyed the structures of sarcoplasmic and myofibrillar protein, and the degree of damage increased with increasing number of processing steps and increasing secondary sterilization temperature. Tumble marination, cooking and secondary sterilization had significant effects on the secondary structure of proteins, the free water content and total water content were the highest after sterilization at 100 ℃ among the four temperatures, and the effect of different sterilization temperatures on the bound water content was not significant (P > 0.05).
Effect of Ultra High Pressure on the Bacterial Community Structure and Quality of Stinky Mandarin Fish
WU Yongxiang, WANG Yu, YUAN Dexian, ZHANG Jinxin, CHU Leiming, WANG Tingting, JIANG Wei, SUN Hanju, JIN Shenglang
2022, 43(7):  81-87.  doi:10.7506/spkx1002-6630-20210208-144
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In order to explore the effect of ultra-high pressure (UHP) on the bacterial community structure and quality of stinky mandarin fish, the samples were treated at atmospheric pressure (control), 300 or 500 MPa for 10 min, and the change in the bacterial community structure after UHP treatment was detected by high-throughput sequencing. Besides, the changes in the color, water-holding capacity, shrinkage rate, sensory attributes, microstructure and infrared spectrum were evaluated. The results showed that UHP treatment had a significant effect on the bacterial community composition, significantly reducing the species diversity. The predominant genera were Vagococcus and Psychrobacter in stinky mandarin fish before and after UHP treatment. Compared with the control group, UHP treatment showed higher whiteness and lower water-holding capacity and shrinkage rate, and imparted relatively better sensory quality to treated samples at 300 MPa. The scanning electron micrographs revealed that the microstructure of muscle tissue became blurred and the structure of muscle fibers became more compacted and disordered after UHP treatment. The Fourier transform infrared spectrum showed that the treatment changed the secondary structure of myofibrillar protein from stinky mandarin fish, decreasing the proportions of α-helix and β-turn and increasing the proportions of random coil and β-sheet. Consequently, treatment at 300 MPa for 10 min imparts better texture characteristics and sensory quality to stinky mandarin fish.
Effects of Different Processing Methods on the Structural and Functional Properties of Quinoa Proteins
ZHANG Wengang, DU Chunting, YANG Xijuan, ZHANG Jie, DANG Bin
2022, 43(7):  88-95.  doi:10.7506/spkx1002-6630-20210330-382
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To explore the effect of different processing methods on quinoa proteins, the structural and functional properties of the proteins extracted from cooked, germinated or extruded quinoa were investigated. Results showed that the solubility at pH 7.0 of the proteins from germinated quinoa increase by 14.12% compared to the quinoa proteins from the control group (powder passing through a 100 mesh screen, prepared by drying at 45 ℃ followed by crushing), while a significant reduction in protein solubility was found for the other treatments at all pHs. The three treatments caused a 7.09%–21.28% reduction in the emulsifying capacity of quinoa proteins, but a 1.08–2.03-fold increase the emulsion stability relative to the untreated group. Foaming ability (69.58%) and foam stability (67.86%) of the proteins from germinated quinoa were the highest, while heat treatments (cooking and extrusion) generally significantly reduced foaming ability and foam stability of quinoa proteins (P < 0.05). Differential scanning calorimetric (DSC) analysis showed that the denaturation temperature of quinoa proteins was slightly increased by the three treatments. Free sulfhydryl group content was not changed significantly by germination (P > 0.05), but reduced by cooking due to oxidation and increased to 33.20 μmol/L by extrusion. Spectral analysis revealed that all treatments caused protein denaturation; the proportion of random coil was reduced by 1.96% by germination, while the proportion of β-sheet was increased from 58.17% to 89.42% and 100.00% by cooking and extrusion, respectively. Quinoa proteins with molecular masses of 48–63 and < 15 kDa were identified by sodium dodecyl sulfonate polyacrylamide gel electrophoresis (SDS-PAGE), and it was deduced that quinoa proteins as well as their aggregates and small subunits may interact by disulfide bonds. Germination increased the number of subunits, while heat treatment led to the formation of aggregates. In conclusion, the three processing methods show different effects on the structure and consequently functional properties of quinoa proteins.
Nutrition & Hygiene
Comparative Study on the Allergenicity of Goat and Bovine Milk Formula Powders
JIANG Yuchi, ZHAO Yiqing, XIE Kui, CHEN Cheng, CHE Huilian, HAN Shiwen
2022, 43(7):  96-104.  doi:10.7506/spkx1002-6630-20210601-003
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Goat milk is rich in nutrients and easy to digest. It has received widespread attention because of its similar nutritional composition to that of cow’s milk. This study evaluated the allergenicity of a goat milk formula powder through the decision tree for foods in allergenicity assessment (including bioinformatics, digestive stability, serological tests and animal model). The cross-reactivity of the goat milk formula powder with immunoglobulin (Ig) E in the serum from patients with cow’s milk allergy was also explored. The results showed that among 167 proteins in the goat milk formula powder, the contents of β-lactoglobulin and α-whey proteins were significantly lower than those of the bovine milk formula powder (P < 0.05). The goat milk formula powder was more digestible in simulated gastric fluid. The goat milk formula had weaker binding capacity to the patient’s serum compared to the bovine milk formula powder. The animal model showed that the rectal temperature of the goat milk formula powder-sensitized mice decreased less after challenging (P < 0.05), and the clinical allergy symptom score, serum specific IgE and IgG1 antibody levels, plasma histamine levels, vascular permeability and severity of tissue inflammation were all notably lower than those in the bovine milk formula powder-sensitized mice (P < 0.05). The cross-reactivity results showed that the goat milk formula could interact with the serum from the patients with cow’s milk allergy, but the binding capacity was significantly lower than that to the bovine milk formula powder. In conclusion, the allergenicity of the goat milk formula powder is lower than that of the bovine milk formula powder, and thus can be a substitute for cow’s milk to reduce the risk of cow’s milk allergy.
Effect of Chitooligosaccharide on Ethanol-Induced Oxidative Stress Injury and Apoptotic Factors in Neonatal Rat Brain
WANG Bin, CHEN Yilun, XIA Wenshui
2022, 43(7):  105-111.  doi:10.7506/spkx1002-6630-20210313-173
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The purpose of this study was to investigate the protective effect of chitooligosaccharide (COS) against alcohol-induced oxidative stress injury and neuronal cell apoptosis in the brain of neonatal rats. In total, 56 neonatal SD rats were randomly divided into four groups: normal control (NC), COS, model (MOD), and COS + MOD. The effect of COS on body mass change, histopathology, oxidative stress injury and the expression of apoptosis-associated proteins was evaluated. The results showed that oral administration of alcohol slowed down body mass gain and caused necrosis and deformation of brain nerve cells, but this effect was relieved by intervention with COS. Additionally, intervention with COS increased the levels of superoxide dismutase (SOD) activity, glutathione (GSH) content and total antioxidant capacity (T-AOC), and significantly reduced malondiadehyde (MDA) level in brain tissue. COS significantly relieved oxidative stress damage caused by ethanol exposure in the brain of neonatal rats, and reduced the expression of cleaved caspase-3. These results indicated that COS protects against brain damage induced by ethanol in neonatal rats, and the underlying mechanism may be related to the fact that COS can alieve ethanol-induced oxidative stress injury of brain tissue and inhibit neuronal cell apoptosis.
Protective Effect of Zeaxanthin on Tunicamycin-Induced Cell Cycle Arrest, Autophagy and Apoptosis of SH-SY5Y Cells
ZHANG Lina, LI Mengjie, SHANG Yinghui, LIU Yunru, HUANG Hanchang, LAO Fengxue
2022, 43(7):  112-119.  doi:10.7506/spkx1002-6630-20210325-318
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Objective: To investigate the effect of co-treatment with zeaxanthin (Zea) and tunicamycin (TM) on the viability, cell cycle, autophagy and apoptosis of SH-SY5Y cells. Methods: The cells were divided into four groups: blank control (without drug treatment), Zea (5 μmol/L), TM-induced injury (5 μg/mL) and Zea (5 μmol/L) + TM (5 μg/mL). The methylthiazol tetrazolium (MTT) method was used to evaluate the survival rate of SH-SY5Y cells to determine the drug co-treatment time for further experiments; flow cytometry was used to determine the change of cell cycle; Western blot was used to determine the expression of autophagy-related proteins such as Beclin1, Beclin1-C and microtubule-associated protein 1 light chain 3B (LC3B), and apoptosis-related protein B-cell lymphoma 2 (BCL2). Results: Zea treatment (5 μmol/L) reduced the inhibitory effect of TM on the survival rate of SH-SY5Y cells. Compared to the injury group, a significant difference in the survival rate of SH-SY5Y cells was observed for the combined treatment group at 36 (P < 0.01) and 48 h (P < 0.05). In addition, compared to the blank control group, TM treatment displayed a significant difference in the survival rate of SH-SY5Y cells at 24, 36, and 48 h (P < 0.01). Compared to the blank group, TM treatment significantly increased the number of G0/G1 phase cells in the cell cycle (P < 0.01) and the expression of LC3B (P < 0.01), Beclin1 (P < 0.05) and Beclin1-C (P < 0.05), and significantly reduced the number of G2/M phase cells (P < 0.01) and the expression level of anti-apoptotic protein BCL2 (P < 0.01). The combined treatment alleviated the changes caused by TM, and significantly increased BCL2 protein expression compared to the injury group (P < 0.05). Conclusion: Zea can significantly extenuate TM-induced cell cycle G1 arrest, autophagy and apoptosis of SH-SY5Y cells, and its underlying mechanism is related to the modulatory of Zea on cell survival, cell cycle distribution, and the expression of autophagy and apoptosis-related proteins.
Effect of Ripe Pu-erh Tea on Intestinal Microorganisms in D-Galactose-Induced Aging Mice
LEI Shuwen, HOU Yan, CHEN Dehong, GONG Jiashun
2022, 43(7):  120-127.  doi:10.7506/spkx1002-6630-20210111-105
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The objective of the study is to investigate the effect of ripe Pu-erh tea on the antioxidant enzyme activity, the morphology of small intestine, and the diversity and structural change of intestinal flora in D-galactose-induced aging mice. In this study, C57/BL6 mice were randomly divided into a control group, an aging group and a ripe Pu-erh tea group. A mouse model of aging was created by subcutaneous injection of D-galactose. After 18 weeks of oral administration, the changes in the activities of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px), malondialdehyde (MDA) content, and small intestinal histopathology were evaluated and the intestinal flora structure was analyzed by 16S rDNA high-throughput sequencing. The results showed that SOD and GSH-Px activities were significantly decreased and MDA content was significantly increased in D-gal induced aging mice (P < 0.05). Compared to the aging and group, SOD and GSH-Px activities were significantly increased and MDA content was significantly decreased in the ripe Pu-erh tea group (P < 0.05). In the hematoxylin-eosin (HE) staining test, compared to the control group, the intestinal villus length, crypt depth and muscle layer thickness of mice were significantly decreased in the aging group (P < 0.05). After the intervention with ripe Pu-erh tea, the intestinal flora structure was improved compared to the aging mice (P < 0.05); the ratio of Bacteroidetes to Firmicutes was significantly increased (P < 0.05), the relative abundance of Lactobacillaceae and Lactobacillus was significantly decreased (P < 0.05), and the relative abundance of Ruminococcaceae was significantly increased (P < 0.05). In summary, we conclude that Pu-erh ripe tea can improve intestinal environmental disorders in D-gal induced aging mice at doses three times higher than the normal level, thereby delaying the aging process.
Effects of Simulated Gastrointestinal Digestion on Antioxidant Activity of Sheepskin Collagen Peptides and Their Digestive Protection
WANG Beibei, YU Zhe, LI Qiang, LIU Fei, ZHONG Fang
2022, 43(7):  128-138.  doi:10.7506/spkx1002-6630-20210204-090
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The purpose of this research is to clarify the change in the antioxidant activity of collagen peptides after digestion and to explore the necessity of bioactive peptide protection during digestion. The relationship between the amino acid composition and structural characteristics of collagen peptides prepared from sheepskin with molecular mass < 1 kDa and their antioxidant activity was investigated. Meanwhile, the changes in the antioxidant activity of collagen peptides before and after simulated gastrointestinal digestion were measured. The results of liquid chromatography-mass spectrometry (LC-MS) and in silico simulated digestion were considered together to investigate the changes of the peptides during digestion, and the protective effect of enterosoluble vacant capsules on the gastric digestion of collagen peptides was evaluated as well. The results showed that the collagen peptides were rich in proline, and the major secondary structure components were random coil and β-sheet, which could be beneficial to the antioxidant activity. The reducing power and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity of the peptides decreased after digestion, while the 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation scavenging capacity increased. This may be ascribed to the different sensitivities of DPPH radical and ABTS radical cation to amino acids. Furthermore, the antioxidant activity of the peptides decreased markedly after digestion, but it was significantly protected by enterosoluble vacant capsules. In a certain sense, this study provides an experimental basis for the protection of antioxidant collagen peptides during digestion.
Ameliorative Effect and Underlying Mechanism of Mulberry Leaf Alkaloids on D-Galactose-Induced Intestinal Barrier Damage in Mice
HE Yan, HUANG Xianzhi, WEI Zheng, HAO Qilin, DING Xiaowen
2022, 43(7):  139-146.  doi:10.7506/spkx1002-6630-20210324-296
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Objective: Our aim was to study the ameliorative effect of mulberry leaf alkaloids on intestinal barrier damage in mice for the purpose of providing a theoretical basis for the development and utilization of mulberry leaves. Methods: D-galactose was used to establish a mouse model of oxidative damage. Afterwards, the mice were intragastrically administered with low (50 mg/kg mb), medium (100 mg/kg mb) and high (200 mg/kg mb) doses of mulberry leaf alkaloids every day. After 45 days of administration, the concentrations of D-lactic acid (D-LA), lipopolysaccharide (LPS) and intestinal fatty acid binding protein (iFABP) and the activity of diamine oxidase (DAO) in serum were determined, histopathological characteristics of small intestinal tissue were observed by hematoxylin and eosin (HE) staining, and the mRNA expression of the genes encoding the tight junction proteins occludin, claudins, and ZO-1 in small intestinal tissue was also detected by quantitative real-time reverse transcription polymerase chain reaction (qRT-PCR). Results: The different doses of mulberry leaf alkaloids significantly improved the levels of all the above indexes compared to the model group, and the high dose had the best effect in this regard. Compared with the model group, the high dose of mulberry leaf alkaloids reduced the contents of D-LA, LPS, and iFABP and the activity of DAO in serum by 22.14%, 32.12%, 19.98%, 23.22%, respectively (P < 0.05), and up-regulated the mRNA expression levels of occludin, claudins, and ZO-1 by 272.78%, 81.16%, 154.67%, respectively (P < 0.05). In addition, histopathological observations showed that mulberry leaf alkaloids significantly improved the apoptosis and arrangement disorder of intestinal cells, and restored the tight junctions between cells. Conclusion: Mulberry leaf alkaloids can effectively ameliorate intestinal barrier damage. The mechanism may be related to their ability to significantly up-regulate the mRNA expression levels of occludin, claudins, and ZO-1, attenuate pathological damage of intestinal tissue and restore the tight junction structure between cells.
Ginger Resistant Starch Regulates Lipids and Bile Acid Metabolism in Hyperlipidemic Rats
CHANG Qing, ZHENG Baodong, ZHANG Yi, ZENG Hongliang
2022, 43(7):  147-157.  doi:10.7506/spkx1002-6630-20210603-036
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In order to study the hypolipidemic effect of different types of ginger resistant starch on experimentally induced hyperlipidemia in rats, physiological and biochemical indicators of hyperlipidemic rats were measured, and histopathological characteristics of blood vessel, colon and liver tissues were examined. By measuring the contents of primary and secondary bile acids in serum, a serum metabolic profile of bile acids was constructed. The results showed that compared to the hyperlipidemic model (HM) group, the body mass and liver index of rats in the positive control (PC, simvastatin), ginger resistant starch type 2 (GRS2), ginger resistant starch type 3 (GRS3), ginger resistant starch type 4 (GRS4) and high amylose maize starch (HMS) groups were significantly reduced, PC and GRS4 being the most effective in this regard. Simvastatin, ginger resistant starch and HMS significantly reduced the contents of total triglyeride (TG), total cholesterol (TCHO), low density lipoprotein cholesterol (LDL-C), and the activity of alanine aminotransferase (ALT) and aspartate aminotransferase (AST) (P < 0.05), and increased the level of high density lipoprotein cholesterol (HDL-C) in the rat serum (P < 0.05), and the best effect was found with GRS3 and GRS4. According to histopathological observation, ginger resistant starch could improve the vascular layer, intimal structure and outer wall structure of hyperlipidemia rats, increase the thickness of the colonic muscularis, the thickness of the mucous membrane and the length of villi, make the structure of colonic crypts and goblet cells clearer, and reduce the number and size of fat vacuoles in the liver cytoplasm. In this regard, GRS3 and GRS4 were more effective than HMS. In addition, GRS3 and GRS4 improved lipid metabolism in hyperlipidemic rats mainly by reducing the contents of free primary bile acids (cholic acid, chenodeoxycholic acid, β-murocholic acid and α-murocholic acid) and deoxygenated secondary bile acids (hyodeoxycholic acid, ursodeoxycholic acid, deoxycholic acid, taurohyodeoxycholic acid and glycoursodeoxycholic acid) in the serum.
Influence of Chlorogenic Acid from Lycium barbarum on Cardiac Fibroblast Fibrosis Induced by Transforming Growth Factor-β1
NIU Pilian, ZHOU Xuezhang, BAI Mingsheng
2022, 43(7):  158-164.  doi:10.7506/spkx1002-6630-20210103-008
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Objective: To investigate the protective effect of chlorogenic acid from Lycium barbarum on cardiac fibroblast (CF) fibrosis induced by transforming growth factor-β1 (TGF-β1). Methods: A TGF-β1 concentration of 10 ng/mL was used to induce CF fibrosis. The CFs were further treated with different concentrations of chlorogenic acid, and their proliferation was detected by cell counting kit-8 (CCK-8) assay. The expression of the fibrosis markers collagen (Col) I and Col III was detected by enzyme linked immunosorbent assay (ELISA) and α-smooth muscle actin (α-SMA) by immunofluorescence. The mRNA expression levels of Acta2, Twist1, Snail1, Snail2, Smad4 and S100A4 were detected by quantitative real-time polymerase chain reaction (qPCR). Western blot analysis was used to evaluate the expression levels TGF-β1/Smads signaling pathway-related proteins and their phosphorylation levels. Results: Chlorogenic acid from Lycium barbarum could inhibit abnormal cell proliferation, and down-regulate the expression of Col I, Col III and α-SMA, the mRNA expression of Acta2, Twist1, Snail1, Snail2, Smad4 and S100A4 (P < 0.001) and the expression of the TGF-β1/Smads signaling pathway-related proteins (P < 0.001). Conclusion: Within the concentration range tested in this study, chlorogenic acid from Lycium barbarum inhibits the fibrosis process of CFs induced by TGF-β1, and the mechanism may be related to the TGF-β1/Smads signaling pathway.
Effect of Saponin from Bitter Melon (Momordica charantia) on the Lifespan of Caenorhabditis elegans and Its Mechanism
BAI Juan, ZHANG Jinfu, ZHANG Peixi, HE Linzhao, WU Beiqi, ZHU Ying, LI Jie, XIAO Xiang
2022, 43(7):  165-173.  doi:10.7506/spkx1002-6630-20210331-399
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Objective: The aim of this study was to determine the effect of bitter melon saponin (BMS) on the lifespan of Caenorhabditis elegans and its correlation with the lipid-lowering effect of BMS. Methods: The effect of BMS (50, 100 and 200 μg/mL) on fat deposition in C. elegans was analyzed by oil red O staining and triglyceride (TG) assay. The impacts of BMS on the basic physiological activities of C. elegans were evaluated by measuring body length, body width, locomotive activity and lifespan. The mRNA expression levels of lipid metabolism-related genes were detected by quantitative real-time polymerase chain reaction (qPCR). By using C. elegans mutants deficient in lipid metabolism-related genes, the relationship between the regulatory effect of BMS on the lifespan of C. elegans and its lipid metabolism was established. Results: 100 and 200 μg/mL BMS treatment could significantly reduce the TG level (P < 0.05), prolong the natural lifespan of C. elegans (P < 0.000 1) without changing basic physiological activities such as body size and locomotive ability. The mRNA expression levels of nhr-80, fat-5, fat-6 and fat-7 were significantly decreased by treatment with 100 μg/mL BMS (P < 0.05), while the mRNA expression levels of genes related to fatty acid oxidation or lipolysis were not affected. BMS treatment did not significantly extend the lifespan of the single or double mutants deficient in the fat-6 or/and fat-7 genes (P > 0.05). Conclusion: The effect of BMS on prolonging the natural lifespan of C. elegans is closely related to its efficacy in reducing fat deposition, and the mechanism is mainly inhibiting the expression of the two genes encoding desaturases, fat-6 and fat-7.
Packaging & Storage
Effect of Calcium Chloride on Quality and γ-Aminobutyric Acid Metabolism of Fresh-Cut Lettuce
ZHU Jingfang, TANG Jing, YOU Wanli, LI Tianrong, JIN Peng, ZHENG Yonghua
2022, 43(7):  174-181.  doi:10.7506/spkx1002-6630-20210822-288
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The effects of calcium chloride treatments on the storage quality and γ-aminobutyric acid (GABA) metabolism of fresh-cut lettuce were studied. Fresh-cut lettuce shreds were treated with 0%, 0.5%, 1.0%, 1.5% or 2.0% calcium chloride solution for 10 min and stored at 10 ℃ for 48 h. The quality parameters and GABA content were measured to determine the optimum treatment conditions and the mechanism by which calcium regulates GABA synthesis. The results showed that calcium chloride at different concentrations delayed the increase of mass loss rate, aerobic plate count and browning index, retarded the decrease of ascorbic acid and chlorophyll contents, and promoted GABA accumulation in fresh-cut lettuce, with 1.0% calcium chloride treatment being most effective in delaying the quality deterioration and promoting GABA synthesis. Furthermore, calcium chloride treatment increased the activities of glutamate decarboxylase (GAD), diamine oxidase (DAO), polyamine oxidase (PAO) and 4-aminobutyraldehyde dehydrogenase (AMADH), and promoted the decomposition of glutamic acid and polyamine, thus inducing the formation of GABA in fresh-cut lettuce. These results indicated that calcium chloride treatment could not only effectively maintain the quality, but also promote the synthesis of GABA and improve the nutritional value of fresh-cut lettuce during storage.
Hot Water Dipping Promotes Wound Healing of Carrots
KONG Rui, CHAI Xiuwei, LIANG Wei, ZHU Yatong, LI Baojun, LI Yongcai, BI Yang, Prusky DOV
2022, 43(7):  182-190.  doi:10.7506/spkx1002-6630-20201211-128
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Objective: To investigate the effect and underlying mechanism of hot water dipping on the accumulation of suberin polyphenol and lignin at wound sites of carrots. Methods: Artificially wounded carrots were dipped in hot water at 45 ℃ for 5 min. The mass loss of wounded carrots and the disease index of inoculated carrots with Botrytis cinerea were determined. The accumulation of suberin polyphenol and lignin in wounds were observed. The activities of key enzymes of phenylpropane metabolism and peroxidase activity, and the contents of phenylpropane metabolites and H2O2 were also measured. Results: The mass loss and disease index of wounded carrots were significantly reduced by hot water dipping. The mass loss was 21% lower than that of the control group on the 5th day of healing, and the disease index of treated carrots was 22% lower than that of the control group on the 3th day. Hot water dipping accelerated the deposition of suberin polyphenol and lignin at wound sites. The thickness of suberin polyphenol (SPP) was 18% higher on the 3th day and the thickness of the lignin layer in the cells of treated carrots was 16% higher on the 5th day compared to the control group. Hot water dipping also increased the activity of phenylalanine ammonia lyase (PAL), cinnamic acid-4-hydroxylase (C4H), 4-coumaryl coenzyme A ligase (4CL) and cinnamyl alcohol dehydrogenase (CAD), promoted the synthesis of cinnamic acid, caffeic acid, ferulic acid, sinapic acid, total phenolics and flavonoids, and raised the contents of cinnamyl alcohol, coniferyl alcohol, sinapis alcohol and lignin at wound sites. Moreover, hot water dipping enhanced H2O2 content and peroxidase (POD) activity. Conclusion: Hot water dipping promotes wound healing of carrots by activating phenylpropanoid metabolism, increasing H2O2 content and POD activity, and accelerating the deposition of SSP and lignin at wound sites.
Effect of Combined Treatment with 1-Methylcyclopropene (1-MCP) and Low Concentration of Ethehnon on Aroma Synthesis of Banana Fruits
ZHU Xiaoyang, SHEN Ling, SI Zhenwei, HOU Xuanwen, CHEN Weixin, LU Wangjin, LI Xueping
2022, 43(7):  191-201.  doi:10.7506/spkx1002-6630-20201221-241
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In order to study the effect of combined postharvest treatment with a low concentration of ethephon and 1-methylcyclopropene (1-MCP) on the aroma synthesis pathway of banana fruits during storage, the contents of characteristic aroma substances, key synthase activities and related gene expression in banana (Musa spp. cv. ‘Brazil’) fruits at different ripening stages were determined by gas chromatography-mass spectrometry (GC-MS), enzymatic assays and real-time fluorescence quantitative polymerase chain reaction (qPCR). The results showed that 1-MCP treatment (400 nL/L) alone and combined with ethephon (50 μL/L) significantly delayed and inhibited the formation of the characteristic aroma compounds: isobutyl acetate, isoamyl acetate, butyl butyrate, and isoamyl butyrate in fully ripe banana fruits; ethanol and ethyl acetate in over-ripe fruits; and hexanal and trans-2-hexenal in green ripe fruits, and the contents of components above were close to those in the control group. Both single and combined treatments significantly inhibited the activities of alcohol acyltransferase (AAT) and alcohol dehydrogenase (ADH) involved in the metabolic pathways of aroma compounds, and the activities of AAT and ADH in the combined treatment were close to those in the control group, but significantly higher than those in the single 1-MCP treatment. Both treatments first increased and then inhibited the activity of lipoxygenase (LOX) during the storage process, attenuated the expression of the ADH1 and pyruvate decarboxylase (PDC) genes, delayed their expression peaks, and delayed but did not reduce the expression peaks of the branched-chain amino acid transferase (BCAT), LOX and AAT genes. 1-MCP treatment alone significantly inhibited ADH2 expression, but the combined treatment had little effect on ADH2 expression. In the present study, it was confirmed that combined ethephon and 1-MCP treatment can effectively relieve ripening disorder caused by inappropriate 1-MCP treatment, and maintain the aroma quality of banana fruits, which provides a theoretical basis for the application of 1-MCP for the post-harvest quality maintenance of banana fruits.
Reviews
Progress in Research on Quercetin and Its Delivery Systems
SHU Xin, GUO Qing, GAO Yanxiang
2022, 43(7):  202-212.  doi:10.7506/spkx1002-6630-20201225-290
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Quercetin, a natural bioactive substance that is widely found in foods, has a broad range of functions such as antioxidant, anti-inflammatory and anti-tumor functions, as well as preventive effect on cardiovascular diseases. Delivery systems for quercetin have been developed to tackle its poor water solubility and low stability. In this article, the physicochemical properties, biological activity, stability, human metabolism and delivery systems of quercetin are summarized. Furthermore, the safety aspects of quercetin and its delivery systems are also reviewed to provide a theoretical basis for expanding its applications in the food field.
Progress on Control of Tyramine Content in Meat and Meat Products by Bioactive Ingredients Derived from Plants
BAO Luying, SHI Shuo, BAO Tianyu, XIA Xiufang
2022, 43(7):  213-221.  doi:10.7506/spkx1002-6630-20210102-002
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Tyramine in meat and meat products is a biogenic amine produced by some bacteria (Enterococcus faecalis and Enterococcus faecium) under favorable condition (25 ℃, pH < 7). Excessive intake of tyramine in meat products can cause hypertension, migraine and other diseases and harm human health. Therefore, inhibiting or reducing the formation of tyramine in meat and meat products has become a new research hotspot. The currently available methods of inhibiting the formation of tyramine in meat and meat products include physical, chemical and biological ones. Plant active ingredients can inhibit the formation of tyramine effectively by virtue of their bacteriostatic (antioxidant) properties, thus reducing the accumulation of tyramine in meat products. In this paper, the formation pathway of tyramine in meat and meat products, the antibacterial?and?antioxidant?properties and structures of plant extracts, and their inhibitory effect on the formation and accumulation of tyramine are reviewed, with an emphasis on the underlying mechanism. This review is expected to provide technical support for reducing the content of biogenic amines in meat products, thus improving the safety of meat and meat products, and increasing the application of plant-derived bioactive ingredients in foods.
Progress in Processing Technologies for Low-Salt Dry-Cured Meat Products and Understanding Their Principles
WANG Dong, ZHANG Qi, CHEN Yufeng, KE Zhigang, DING Yuting, ZHOU Xuxia
2022, 43(7):  222-231.  doi:10.7506/spkx1002-6630-20210123-256
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Dry-cured meat products are loved by consumers because of their unique flavor, but the high salt content in dry-cured meat products restricts their further development. As people have started to pay attention to a moderately low-sodium diet, how to achieve the goal of reducing salt content in meat products while ensuring product quality and safety has become a hot issue in this field. This article begins with an analysis of the relationship between the sodium salt content and quality of dry-cured meat products. Next, it focuses on the current processing technologies and strategies for low-salt dry-cured meat products, namely sodium salt substitution, new curing technologies based on vacuum, ultra-high pressure, ultrasonic or pulse electric field, and saltiness perception enhancement technologies. Moreover, the principles of the different salt reduction technologies, the mechanism of salty taste perception, and the impact of salt reduction on the quality of dry-cured meat products are analyzed, and the limitations of the existing studies and technologies are put forward. We hope that this review will provide some theoretical references for the development of low-salt dry-cured meat products.
Progress in Research on the Flavor Components of Light-Flavor Baijiu
WANG Zhen, YE Hong, ZHU Tingting, HUANG Mingquan, WEI Jinwang, WU Jihong, ZHANG Jinglin
2022, 43(7):  232-244.  doi:10.7506/spkx1002-6630-20210316-217
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Chinese light-flavor Baijiu, with a long history, is characterized by pure aroma, sweet and soft flavor, and long aftertaste. It has always been a research hotspot. In this paper, first, the pretreatment and detection methods for flavor substances in Baijiu are compared. Then, the volatile components and aroma-active compounds reported in light-flavor Baijiu so far are summarized, and the flavor wheel for light-flavor Baijiu is drawn based on the above statements. Finally, future development trends are proposed. This review could provide an important reference for research on the flavor of light-flavor Baijiu, and also provide ideas for the healthy development of the light-flavor Baijiu industry.
Progress in the Delivery System for Anthocyanins
MA Xiaoqiang, BAI Weibin, CHEN Jiali, SUN Jianxia
2022, 43(7):  245-253.  doi:10.7506/spkx1002-6630-20210310-130
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Anthocyanins are common functional pigments in plants and have various health benefits. However, anthocyanins are unstable and prone to degradation during processing and storage. Numerous studies have revealed that delivery systems can be used to effectively enhance the stability and bioavailability of anthocyanins. This review systematically elucidates the process of the digestion and absorption of anthocyanins in the human body, and summarizes several delivery systems currently used to improve the stability of anthocyanins in the intestinal tract, including protein, polysaccharide, liposome, multiple, and composite delivery systems, in order to provide a theoretical basis for the further development and utilization of anthocyanins as a functional food constituent.
Progress in the Development and Application of Bacteriophage-Based Electrochemical Biosensors for Detection of Foodborne Pathogenic Bacteria
WANG Ji, LI Huihui, ZHU Wenjuan, WANG Jia, WANG Xiaohong
2022, 43(7):  254-262.  doi:10.7506/spkx1002-6630-20210325-312
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Foodborne pathogens, a major cause of foodborne disease outbreaks, are a great threat to human life and health. In this context, rapid and accurate detection of foodborne pathogens is of great interest. In recent years, electrochemical biosensors as a fast, sensitive and simple detection method have been widely studied, and most studies focus on the development and immobilization of recognition elements and the application of electrochemical biosensors in sample detection. Phages, bacterial viruses specifically infect their hosts, can be used as an important recognition element in electrochemical biosensor for the detection of foodborne pathogens. Compared with enzyme, antibody, nucleic acid and other recognition elements, phages are easier to obtain, more tolerant to the environment, and more stable. Simultaneous phage-based electrochemical techniques with impedance and amperometric probes have gained increasing attention and been applied due to their high sensitivity. In this paper, the phage immobilization methods and the current status of the application of phages in electrochemical biosensors are described, and future trends are also discussed.
Advances in Our Knowledge of the Nutritional and Functional Properties and Safety of Antarctic Krill Proteins
Liu Kexin, Lin Songyi, Hu Shengjie, Zhang Xiumin, Sun Na
2022, 43(7):  263-272.  doi:10.7506/spkx1002-6630-20210301-007
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Antarctic krill is rich in high-quality proteins and considered to be the largest and last potential animal protein resource on the planet. At present, Antarctic krill is mainly processed into primary products such as Antarctic krill powder and frozen Antarctic krill meat rather than high value-added products. This article systematically reviews the nutritional properties and evaluation, functional properties and modification, functional activity and mechanism of action, and safety of Antarctic krill proteins, which will hopefully provide research ideas for the deep processing and comprehensive utilization of Antarctic krill proteins.
Progress in Research on the Bioactive Component Pachymic Acid from Poria cocos
XU Dehong, TAN Chaoyang, ZHENG Hui, ZHANG Fangming, HOU Fengfei, DAI Xinwen, LI Ling, YANG Yong
2022, 43(7):  273-280.  doi:10.7506/spkx1002-6630-20210826-347
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Poria cocos is an important functional material used for both food and medicinal purposes and has many clinical effects such as inducing diuresis, excreting dampness, strengthening the spleen and tranquilizing the heart. Apart from polysaccharides, triterpenoids are also important functional components in P. cocos, and pachymic acid is a typical representative of the triterpenoids in P. cocos. Pachymic acid belongs to the family of lanosta-8-enetype triterpenes, and its purified product is a white powder, which has anti-tumor, anti-inflammatory, anti-oxidation, sedative and hypnotic effects. At present, as the food and medicinal values of P. cocos have attracted increasing interest, its pachymic acid has been widely and deeply studied. Based on a review of the literature on pachymic acid over the past two decades, this article comprehensively and systematically summarizes recent progress in the extraction and detection of pachymic acid and its pharmacological activity and biosynthesis as well as the application of P. cocos for health promotion, aiming to provide a scientific basis for the basic and applied studies of pachymic acid in the fields of food and medicine in the future.
Progress in Research on Chiral Flavor Substances in Alcoholic Beverages
XU Hao, DAI Yifeng, TIAN Luqin, HU Lisha, QIU Shuyi, PU Lulu
2022, 43(7):  281-288.  doi:10.7506/spkx1002-6630-20210113-143
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There are many chiral flavor substances in alcoholic beverages. Previous studies have shown that different stereoisomers of these chiral substances may have different effects on the flavor of alcoholic beverages. The concentration of each of the stereoisomers is closely related to the quality and authenticity of alcoholic beverages. This article reviews the chiral flavor substances recently detected in alcoholic beverages with respect to their flavor characteristics, thresholds, and distribution profiles. Hopefully, this review will provide a reference for further studies of chiral flavor substances in alcoholic beverages.
Advances in Chemical Composition and Structure of Sulfated Polysaccharides from Sea Cucumber
AN Zizhe, ZHANG Zhaohui, LIU Mengyang, LU Haiyan, SHAO Ying, LUO Juanmei, FAN Bin, WANG Li, ZHAO Xue
2022, 43(7):  289-297.  doi:10.7506/spkx1002-6630-20210315-189
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Fucosylated chondroitin sulfate (FCS) and fucoidan (FUC) from sea cucumber are a class of fucose-rich sulfated polymers with a complex struc-ture found in the body wall of sea cucumber. Previous studies have demonstrated that the backbone of FCS is composed of β-D-glucuronic acid and β-D-acetylgalactosamine, whose branched chains are composed of L-fucoses of different degrees of polymerization, and that the backbone of FUC is mainly composed of α-L-fucose. Both sulfated polysaccharides contain a small amount of other monosaccharides. Sulfate groups are mainly located at positions C-4, C-6 or C-4,6 of D-acetylgalactosamine in the main chain and at positions C-4, C-3,4 or C-2,4 of L-fucose in the branched chains of FCS, and located at C-2, C-4 or C-2,4 of L-fucose in FUC. Therefore, the structures of both sulfated polymers are highly heterogeneous. The currently available techniques for structural analysis of FCS and FUC mainly include methylation analysis, two-dimensional nuclear magnetic resonance (NMR) spectroscopy and liquid chromatography-tandem mass spectrometry (LC-MS/MS). Here, we give an up-to-date review on the chemical composition, structural features and common analytical techniques of sea cucumber sulfated polysaccharides. We hope this review would provide useful information for future studies on the structural analysis and structure-activity relationship of sea cucumber sulfated polysaccharides.
Progress in Understanding the Factors Influencing the Effect of Enzymatic Hydrolysis on Protein Foaming Characteristics and the Underlying Mechanisms
ZHANG Ting, CHEN Meiru, YU Yiding, ZHANG Yan, LIU Jingbo
2022, 43(7):  298-304.  doi:10.7506/spkx1002-6630-20210107-077
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The foaming capacity of protein is an important factor affecting the quality of a series of confectionery products such as bakery products and ice cream. As a mild, low energy-consuming, and highly specific method, enzymatic hydrolysis has been applied to improve the foaming capacity of protein. However, there are few review articles on the factors influencing the effect of enzymatic modification on the foaming capacity of proteins and the underlying mechanisms. Therefore, this article reviews the foaming and destabilization mechanisms of proteins and the factors influencing them, and explains the exact mechanisms behind the effects of enzymatic hydrolysis and the characteristics of enzymatic hydrolysates on the foaming capacity of proteins. We hope that this review provides a theoretical basis for further research on the foaming capacity of proteins.
Progress in the Study of the Effect of Food-Derived Anti-inflammatory Peptides on Intestinal Inflammation
SHEN Yuanyuan, YU Futian, ZHAO Xiaoying, LIU Xiaoling
2022, 43(7):  305-316.  doi:10.7506/spkx1002-6630-20210319-244
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Inflammation is the body’s defense response to infection, injury or chemical stimulation. Chronic inflammation can repeatedly destroy cells and tissues, leading to a variety of human diseases including intestinal inflammation. Food-derived bioactive peptides can be obtained from a wide varieties of sources and be rapidly absorbed, and are safe. In recent years, it has been found that food-derived bioactive peptides have anti-inflammatory activity and play an active role in maintaining intestinal health, and are thus promising for the prevention and treatment of inflammatory bowel disease. Beginning with a summary of the current status of intestinal inflammation treatments, this paper reviews the sources, preparation, purification, identification, anti-inflammatory, activity evaluation and action mechanism of anti-inflammatory peptides, and discusses the current status of their application and future trends in this field of research. We expect that this review will provide a reference for the research and development of functional foods for intestinal health.
Application of Lactic Acid Bacteria as Biological Antibacterial Agent in Meat and Meat Products: A Review
YANG Huixuan, LUO Xin, LIANG Rongrong, YANG Xiaoyin, ZHU Lixian, MAO Yanwei, DONG Pengcheng, HAN Guangxing, ZHANG Yimin
2022, 43(7):  317-325.  doi:10.7506/spkx1002-6630-20201215-185
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Fresh meat and meat products are prone to microbial contamination due to the presence of plentiful water, proteins and other nutrients, causing huge economic loss to the meat industry. With increasing consumer demand for green and natural meat products, lactic acid bacteria (LAB) have become an excellent alternative to traditional antibacterial agents by virtue of their natural availability and sustainable protective effect. However, a systematic review of the antibacterial mechanism and application in the meat industry of LAB is still lacking today. Therefore, this article outlines the major antibacterial mechanism of LAB as biological antibacterial agents (such as by production of organic acids and bacteriocins as well as competitive inhibition), and it also summarizes the current status of research on the effect of LAB on ensuring the safety of fresh meat and meat products under different packaging methods, different application methods, various metabolic environments or processing conditions, fluctuating temperatures. Moreover, this article discusses the impact of LAB on the quality of meat products and the safety of LAB applied in meat products. Finally, it concludes with future prospects for LAB application in the meat industry.
Progress in Understanding the Effect and Action Mechanism of Ultrasound Processing on the Quality of Fruit and Vegetable Juices
GAO Ruiping, ZHU Jianfei, ZHOU Wenbin, YOU Linfeng, WU Li, WU Zhen
2022, 43(7):  326-338.  doi:10.7506/spkx1002-6630-20210123-250
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Although traditional thermal processing can effectively inactivate endogenous enzymes and kill microorganisms, it will inevitably cause severe damage to the color, nutrients and flavor of fruit and vegetable juice. As a novel non-thermal processing technology, ultrasound can improve the stability, safety, sensory and nutritional properties of fruit and vegetable juices, and has been widely used in studies on fruit and vegetable juice processing. However, ultrasound may also cause adverse effects on fruit and vegetable juices due to the complex factors influencing its application. This article reviews the latest progress in the application of ultrasound technology for fruit and vegetable juice processing. Its effect and action mechanism are analyzed on endogenous enzymes, microorganisms (fermentation, spoilage and pathogenic microorganisms), physicochemical properties, and nutrients (such as ascorbic acid, polyphenols, and carotenoids) in fruit and vegetable juices. The present article also discusses problems existing in this field of research and future research trends. We anticipate that this review can provide a theoretical basis for the application of ultrasound technology in fruit and vegetable juice processing.
Progress in Development of Infant Formula with Lipid Composition Simulating That of Human Milk Fat
LI Xiaodong, LIN Shuang, LIU Lu, ZHOU Xingyu, LU Xinyu, TANG Yaqian, LI Chunmei, LENG Youbin, JIANG Shilong
2022, 43(7):  339-348.  doi:10.7506/spkx1002-6630-20210302-023
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Human milk fat is one of the most complex natural lipid mixtures, with unique fatty acid composition and distribution as well as many complex lipids. Milk fat accounts for almost half of the newborn’s energy needs, and it also affects future metabolism and overall development. Therefore, as intensive research efforts have been made on human milk fat and the lipid needs of infants, infant formula with lipid composition simulating that of human milk fat can be developed to reduce the disparity between breastfed and infant formula fed infants. Current research mainly focuses on simulating the fatty acid composition of breast milk lipids, applying structured triacylglycerols rich in palmitic acid at sn-2 position, and adding milk fat globule membrane components. In addition, there have been an increasing number of studies simulating the structure of fat globules by wrapping lipid droplets with milk fat globule membrane (MFGM). This article focuses on recent progress in these aspects. It is hoped that this review can provide a theoretical basis for the research and development of infant formula milk powder based on the nutritional needs of infants.
Progress in Preparation and Application of Zein Core-Shell Microparticles
YANG Yisu, ZHANG Xun, HU Chuhuan, GAO Zhiming, CAO Jijuan, YANG Nan, HU Bing
2022, 43(7):  349-355.  doi:10.7506/spkx1002-6630-20210228-306
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Zein is the major storage protein of corn. It is widely applied in the food, pharmaceutical, and biotechnological fields due to its good film-forming properties, unique solubility, and self-assembly characteristics. Based on the solubility and self-assembly characteristics of zein in different solvent systems, various methods have been developed to prepare zein particles with core-shell structures, which can serve as carriers for the delivery bioactive substances, emulsion stabilizers, and nanofiber materials. This review summarizes the existing preparation methods and functional characteristics of zein core-shell particles. It is expected that this review can provide a theoretical foundation and practical guidance for the preparation and application of zein core-shell microparticles in the field of food science.
Progress in Understanding the Effect of Sorghum on the Quality of Maotai-Flavor Baijiu
CHENG Du, CAO Jianlan, WANG Kejia,, LI Dounan, LUO Xiaoye, CHEN Jie, QIU Shuyi
2022, 43(7):  356-364.  doi:10.7506/spkx1002-6630-20210116-182
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Maotai-flavor baijiu is a type of Chinese liquor made totally from grains by solid-state fermentation. As a starting raw material for maotai-flavor baijiu, sorghum is one of the leading factors affecting the quality of maotai-flavor baijiu. The yield, flavor and functionality of maotai-flavor baijiu are closely related to the contents of starch, protein, lipid, tannin and aroma components in sorghum. This article summarizes the basic situation of sorghum planting and development for baijiu production, and discusses the physical properties, nutritional composition and brewing performance of sorghum used for baijiu production. We believe that this review will be of great significance for studying the relationship between sorghum used for the production of maotai-flavor baijiu and its quality.
Cronobacter sakazakii in Powdered Infant Formula: Analysis of Hidden Contamination Status and Detection Technologies
YI Meng, WANG Li, ZHANG Jingfeng, LÜ Xinrui, ZHAO Lichao
2022, 43(7):  365-372.  doi:10.7506/spkx1002-6630-20210306-083
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Cronobacter sakazakii in powdered infant formula is extremely harmful to infants. While hygienic standards for infant formula have imposed a strict limit for this microorganism, Cronobacter sakazakii-tainted baby formula incidents continue to occur. There are many factors that contribute to the occurrence of Cronobacter sakazakii in the production line of powdered infant formula. This article describes the characteristics of spatial exposure of powdered infant formula to Cronobacter sakazakii during the production process, focusing on the adverse effects on the monitoring and removal of Cronobacter sakazakii residues caused by hidden contamination associated with the stress-tolerant phenotype and viable but non-culturable (VBNC) phenotype in Cronobacter sakazakii. The advantages and disadvantages of the existing detection technologies for Cronobacter sakazakii are discussed, highlighting the importance of detection sensitivity, recovery and identification of VBNC cells in the control of hidden contamination. It is hoped that this review will provide new ideas for the monitoring and prevention of Cronobacter sakazakii during infant formula production.
A Review of the Effect of Conjugated Linoleic Acid on Lipid Metabolism and Body Composition in Humans
LI Pengchao, GU Xueyan
2022, 43(7):  373-380.  doi:10.7506/spkx1002-6630-20210322-277
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Conjugated linoleic acid (CLA) is widely used in the diet of non-exercising and exercising populations due to its role in promoting fat decomposition and improving physical performance. CLA enhances the expression of uncoupling protein-1 (UCP-1) and increases the activity of carnitine-palmoil-transferase-1 (CPT-1) by interacting with the peroxisome proliferators-activated receptors (PPAR), which accelerates lipid metabolism and finally changes body composition. At present, the debate on the effects of CLA on reducing fat and its side effects is still going on. This paper divides the target population of CLA into non-exercise training and exercise training groups, and compares the fat-reducing effects of CLA in the groups. Results show that the effects of CLA supplementation on human lipid metabolism and body composition are affected by race, gender, age, health status, physical fitness, diet structure, dosage and time of consumption. Among rodents that are closely related to humans, CLA reduces body fat in mice most effectively, and this effect can be enhanced by combining it with exercise. Considering that CLA supplementation may cause side effects, the consumption of foods rich in CLA may be a better choice for obesity control.
Assessment and Case Analysis of Food Carbon Footprint from the Perspective of Life Cycle
HUI Bowen, LIU Rui, LI Jian, SUN Junmao
2022, 43(7):  381-390.  doi:10.7506/spkx1002-6630-20210327-341
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“Carbon emission reduction”, “carbon emission peak”, and “carbon neutrality” have become the focus of global climate governance. As an important tool for measuring climate warming, carbon footprint allows for quantification of the carbon footprint of the food life cycle and helps people to propose carbon reduction measures. Beginning with an overview of the current status of research on carbon footprint, this article systematically reviews the carbon footprint analysis model and the food industry chain emission source based on the life cycle assessment theory, makes a visual analysis of the research trends around the world, and discusses the development challenges in the field, policy environment and consumer purchasing behaviors in this field, in order to provide a basis for improving the Chinese food carbon footprint labeling system.