Abstract:As living standards continue to rise, consumers' pursuit of a high-quality life is steadily increasing, and their expectations and consumption concepts regarding livestock and poultry products are changing. More and more people are shifting their consumption focus from merely satisfying basic dietary needs to pursuing high-quality nutritional intake. To meet the demands of modern rapid meat production and nutritional analysis, the development of accurate and efficient non-destructive testing methods for evaluating livestock and poultry meat quality has become a major focus of current research. Non-destructive testing technologies allow for the rapid evaluation of meat quality and nutritional indicators without damaging the structure of the meat. The author reviews the principles, current applications, existing challenges, a major focus of current research, and future trends of four non-destructive meat quality testing methods: near-infrared spectroscopy (NIR), hyperspectral imaging (HSI), computed tomography (CT), and computer vision (CV). It aims to provide a reference for promoting the application of these technologies and for establishing a non-destructive meat quality evaluation system.

Abstract:Chilled chicken is the primary form for raw chicken consumption. Temperature fluctuations often occur during cold chain storage and transportation, however, the impact of these fluctuations on chicken quality remains unclear. Chilled chicken was stored for varying durations under two temperature fluctuation ranges (0~4 ℃, 0~10 ℃), with constant storage temperatures (0, 4, and 10 ℃) as controls. The quality changes of chilled chicken during storage were determined by analyzing physicochemical indicators, including total volatile basic nitrogen (TVB-N), flavor, juice loss rate, water-holding capacity, texture, and thiobarbituric acid-reactive substances (TBARS), as well as microbial indicators such as total viable counts, Pseudomonas, Brochothrix thermosphacta, Enterobacter, and lactic acid bacteria. Low-field nuclear magnetic resonance and scanning electron microscopy were used to observe changes in internal moisture and tissue microstructure in chicken. The results showed that on the 8th day of storage, the TVB-N value of chilled chicken stored under fluctuating temperature (0~4 ℃, 0~10 ℃) was 1.12 and 1.34 times higher, respectively, than that of chicken stored at a constant 4 ℃. Additionally, the total viable counts were 1.90 and 3.95 times higher than those under constant 4 ℃ storage. Temperature fluctuations accelerated the reproduction of Pseudomonas, Brochothrix thermosphacta, and Enterobacter in chilled chicken, promoting the separation of chicken myofibrils, damaging tissue structure, and causing water migration from the interior to the surface of the chicken. This led to a significant increase in juice loss rate and a notable decrease in water-holding capacity, thereby accelerating the quality deterioration of chilled chicken.

Abstract:Tapioca starch is widely applied in the food industry. However, it usually requires modification before it can be used in food. Compared to traditional modification techniques, enzymatic modification has become a research hotspot in the field of starch due to its environmental friendliness, minimal by-product generation, and high yield. In this study, a starch branching enzyme(GBE) derived from the extreme thermophilic bacterium Rho-dothermus obamensis STB05 (Ro-GBE) was used for the purpose of catalyzing the highly branching modification of tapioca starch. The effects of this modification on the molecular structure, stability, and in vitro digestibility of cassava starch were systematically investigated. The results showed that after modification with an enzyme dosage of 100 U/g and a reaction time of 12 h, the resulting product exhibited an α-1,6 glycosidic bond ratio of 7.85%, which represents an increase of 152.41% over that of native tapioca starch. Additionally, the ratio of long-chain molecules in the modified starch decreased, while the short-chain proportion increased, and the average chain length was reduced. Furthermore, stability tests on tapioca starch paste indicated that the highly branched modification improved properties such as solubility, precipitation stability, transparency stability, and freeze-thaw stability. The results from the in vitro digestion experiments revealed a reduction in the digestibility of the modified starch. These findings provide a preliminary theoretical basis for biological modification of tapioca starch and its industrial application.

Abstract:To study the effect of positive mutant on the degradation of ester catechins in green tea, the thermal stability and specific enzyme activity of Lactobacillus plantarum tannase (Lptan1) were improved through directed evolution.. A mutant library of Lptan1 was constructed by error-prone PCR, and the mutants with enhanced thermostability and specific enzyme activity were screened and expressed in Escherichia coli. The application of these mutants in hydrolyzing ester catechins in green tea was further evaluated. A positive mutant (mLptan1) was selected with an optimal temperature (45 ℃) that was 5 ℃ higher than that of Lptan1 (40 ℃). Its specific enzyme activity (425.6 U/mg) was 1.36 times higher than that of Lptan1 (312.3 U/mg). When mLptan1 was applied to degrade green tea soup, the degradation rate of ester catechins reached 85% after hydrolysis at 1 U/mL and the optimal reaction temperature for 120 min, while the degradation rate of Lptan1 was only 65%. Directed evolution significantly improved both the optimal temperature of Lptan1 and the degradation rate of ester catechins in tea soup, which has a good application prospect in tea beverages.

Abstract:To enhance the gelation ability of pudding from cowhide for its valorization, gelatinous pudding with high protein were prepared using cowhide gelatin by partially replacing with alternative compound gums (carrageenan and locust bean gum). With milk powder as raw material and carrageenan, locust bean gum and white sugar as auxiliary materials, the optimal formula of the gel pudding was determined based on a single-factor experiment and response surface method. Simultaneously, cowhide gelatin was added to replace part of the blended gums (carrageenan, locust bean gum), and the quality differences of the gel pudding before and after replacement are observed using textural properties and sensory scores as evaluation indicators. The results showed that the optimal ingredient formula of the cowhide gelatin partial replacement pudding was 7.50% milk powder, 4.50% sugar, 1.08% carrageenan, 0.72% locust bean gum with 0.20% cowhide gelatin. And the ratio of compound glue was m(carrageenan)∶m(locust bean gum)=6∶4. Compared with the traditional pudding, the hardness, elasticity, and sensory score of the pudding prepared under optimum conditions were increased by 2.45%, 8.23%, and 2.60%, respectively, and the nutritional value was higher. It provides a theoretical support for the high-value utilization of cowhide by improving the texture characteristics of pudding products.

Abstract:Cinnamaldehyde is volatile, sensitive to light and heat, and poorly soluble in water. Gelatin, as a protein, can be used as gel filling to improve the stability of cinnamaldehyde, thus expanding its range of applications. In this study, cinnamaldehyde was prepared into oil in water emulsion, which was then processed into liquid-core gel beads through ion exchange reaction. The effects of gelatin mass concentration on the cinnamaldehyde liquid-core gel beads were analyzed in terms of apparent viscosity, particle size distribution, zeta potential, and other factors. The results showed that a small addition of gelatin reduced the apparent viscosity of the composite coagulation bath, increased the particle size of the gel beads, and enhances their stability. Scanning electron microscopy (SEM) images showed that a three-dimensional spiral structure formed between gelatin and sodium alginate, which could regulate the release of cinnamaldehyde. When the mass concentration of gelatin was 10 g/L, the cinnamaldehyde liquid-core gel beads were highly stable, with the release amount within 9 d being only 15% of that in the group without gelatin.

Abstract:The author first investigated the effects of glycerol mass fraction on the sensory quality, moisture characteristics, rheological properties, and texture quality of red bean paste, aiming to determine the optimal glycerol mass fraction. The red bean paste with different water activity (A_w） was prepared by changing the frying time of the bean paste, and the red bean paste was then used as the filling to make the red bean paste-filled bread. The influence of the A_w of the red bean paste on the bread quality during storage was explored by the moisture content, texture, and staling characteristics of the bread. By studying the interaction between the red bean paste filling and the bread, the optimal A_w of the filling for bread was determined. The results showed that with the increased mass fraction of glycerol, the sensory score and moisture mass fraction of the red bean paste initially increased and then decreased, while the A_w and the relative content of free water gradually decreased. The optimal mass fraction of glycerol was 4%. Compared with the bread without red bean paste filling, the bread containing red bean paste with different A_w exhibited significant differences in moisture properties, texture characteristics, and staling properties. When the A_w of the red bean paste was 0.94, the A_w and moisture mass fraction of the bean paste-filled bread were closest to those of the control group, and the quality was more stable during storage, showing the lowest hardness and retrogradation enthalpy. Therefore, the optimal A_w value of the bread filling was 0.94.

Abstract:To investigate the function of ARL3 in ciliogenesis and ciliary signal transduction, the author generate a rabbit polyclonal antibody against Chlamydomonas reinhardtii ARL3 and to identify arl3 mutants. The target gene, arl3, was obtained through gene cloning, and a prokaryotic expression vector, pET-28a(+)-arl3, was constructed for expression in Escherichia coli BL21 (DE3) to produce the fusion protein 6×His-ARL3. The purified target protein was used to immunize rabbits, resulting in the production of antiserum. The antiserum was subsequently purified using protein A and antigen-antibody, and Western blot was employed to detect the presence of the Chlamydomonas reinhardtii ARL3 antigen. Results indicated that the antiserum titer reached 1∶102 400, with the purified ARL3 antibody detecting a single specific band at a dilution of 1∶400. This confirms the successful preparation of a highly specific and sensitive rabbit polyclonal antibody against Chlamydomonas reinhardtii ARL3, as well as the identification of an arl3 mutant. These findings provide a foundational basis for further investigation into the function of ARL3 protein within cilia.

Abstract:As one of the most popular sports nutrition supplements, creatine faces problems such as poor solubility, low dissolution and the generation of by-products after dissolution that can reduce its efficacy. The author aims to prepare a rapid-dissolving creatine supplement and systematically characterize its creatine retention rate, dissolution characteristics, crystal structure and absorption efficiency. Based on the study of creatine solubility and creatinine conversion rate, the formula and process parameters of high-pressure microfluidic and spray drying were determined with the creatine addition mass fraction and conversion rate as the main factors. The formulation ratio was m（creatine）∶m（sucrose）∶m（maltodextrin）=4∶3∶3. The preparation process involved dispersing with water to achieve a total solid mass fraction of 10%, homogenizing with a 50 MPa high-pressure microfluidization for 4 times, and then spray drying at 180 ℃. The results of the dissolution experiment indicated that the dissolution time of the instant creatine supplement was 2.43 min within the solubility range, which was 11.5 times shorter than that of the commercial creatine raw material, showing a significant improvement in solubility. The results of X-ray diffraction (XRD) and particle size experiment showed that creatine was transformed into an amorphous state after the preparation process adopted. When the concentration was higher than the solubility, creatine recrystallized into micron-sized particles, allowing for uniform dispersion in water. The simulated gastrointestinal digestion experiment showed that the dissolution of the improved instant creatine powder in simulated gastric fluid could reach 81.7% within 1 minute, significantly higher than the commercial creatine raw material (43.9%).

Abstract:To explore the protective effect of exopolysaccharides (EPS) of Lactiplantibacillus plantarum IMAU30043 on oxidative damage in RAW264.7 macrophages, the author assessed the in vitro antioxidant activity of EPS using reducing ability, superoxide anion free radical inhibition ability, and DPPH free radical scavenging ability. The composition of IMAU30043 EPS was analyzed by ion chromatography, and an oxidative damage model in RAW264.7 macrophages was established by stimulating the cells with lipopolysaccharide (LPS). The changes in superoxide dismutase (SOD) enzyme activity, malondialdehyde (MDA) and NO molality, and inflammatory factor expression levels were determined. In addition, the mechanism by which EPS protect cells from oxidative damage and inhibit inflammatory responses were further investigated by analyzing the expression levels of key genes in the Nrf2/HO-1/NF-κB signaling pathway. The results showed that IMAU30043 EPS exhibited strong in vitro antioxidant activity and were composed of fucose, rhamnose, galactose, glucose, xylose, mannose, glucuronic acid, and mannuronic acid, with a molar ratio of 4.50∶51.49∶256.73∶95.96∶3.64∶5.35∶111.10∶16.93. Additionally, EPS significantly increased SOD enzyme activity and reduced the MDA and NO molality following LPS-induced oxidative damage in RAW264.7 macrophages. At the gene level, EPS significantly down-regulated the expression of iNOS, TNF-α, IL-1β, and IL-6, while up-regulating IL-10 expression. Moreover, EPS enhanced the mRNA expression of Nrf2 and HO-1 gene and inhibited NF-κB activation in the model cells. This study found that the EPS from Lactiplantibacillus plantarum IMAU30043 can effectively protect macrophages from oxidative damage, with this protective effect being associated with the Nrf2/HO-1/NF-κB signaling pathway.

Abstract:The author compared the salt-reduction effect of different non-sodium substitute salts in the process of low-salt black carp （Mylopharyngodon piceus） curing, and selected the suitable types and substitution ratios of these salts. Using fresh black carp as raw materials, the effects of potassium chloride (KCl), potassium lactate (KL), salty peptide, and the combination of KCl and KL on the indicators of fat oxidation, protein degradation and sensory scores of black carp curing were studied at substitution ratios of 20% and 50%.The results indicated that: in KCl replacement group, the moisture mass fraction and pH of black carp decreased, and the hardness of the fish meat increased, but the colour was not significantly different from the control group (P>0.05). The fat oxidation effect in the 50% KCl replacement group was significant, but the total salt mass fraction was relatively high. In the 20% KCl replacement group, the biogenic amine mass fraction and TVB-N value of fish meat were reduced, and the highest sensory score was achieved. In the KL replacement group, the moisture mass fraction, pH, and fat mass fraction of black carp decreased. In the 20% KL replacement group, the fat oxidation of the fish meat was more pronounced, but the total salt mass fraction was higher. There were no significant differences between TVB-N value, colour and biogenic amine mass fraction compared to the control group (P>0.05). In the salty peptide replacement group, the fat mass fraction of black carp was higher, the safety of the fish meat was lower, and its flavor, odor and acceptability were poorer. The KCl and KL replacement group exhibited the best effect of inhibiting fat oxidation of the fish meat, but tyramine mass fraction was higher. The addition of citric acid in the KCl and KL replacement group decreased the pH of the fish meat, making it more acidic. Based on the overall analysis, KCl was identified as the best alternative salt for black carp, with the optimal substitution ratio being 20%.

Abstract:In order to provide users with data information (such as meat processing quality) and promote the better development of meat processing industry, based on Client/Server (C/S) architecture and MySQL database, the author used C# language as the main system language, adopted the separation technology of front and back end, and used Ubuntu Linux platform for microservice architecture deployment. The meat processing information management system was designed and established to realize the storage and visualization of all kinds of data information in meat processing. The function module of this information management system was set as the system management, data upload and addition, quick query and thematic analysis, which can realize the rapid, accurate and extended search of various quality indexes of meat processing, to obtain the quality difference between a meat sample and the control group under 8 processing methods. This information management system is simple to operate, has strong universality, and is conducive to the scientific research of processed meat, as well as nutrition safety and quality control. It provides users with data assurance for the safe processing of meat.

Abstract:Loquat (Eriobortya japonica Lindl.) is a health-promoting fruit native to China, rich in nutrients and with high medicinal value. The author investigated the effects of different solvents on the antioxidant activity and polyphenol mass fraction of loquat fruit extracts, analyzed the correlation between the two, and explored the effects of temperature, pH, metal ions, and food additives on the stability of loquat polyphenols. The results showed that the extraction efficiency was highest with 20% ethanol by volume. A strong correlation was observed between the antioxidant activity and polyphenol mass fraction of the various solvent extracts from loquat fruit, with ethyl acetate extracts exhibiting the most prominent antioxidant activity and polyphenol mass fraction. High temperature reduced the stability of loquat polyphenols, with pH 6 showing the least impact on their stability. Metal ions such as Na⁺, Ca²⁺, Fe²⁺, Na₂SO₃, and food additives all contributed to a decrease in loquat polyphenol stability. This study provides a basis for the extraction of loquat polyphenols and offers a reference for further research on polyphenol stability, as well as expanding the applications of loquat fruit.

Abstract:Gas chromatography-olfactometry-mass spectrometry (GC-O-MS) and odor activity values (OAV) were used for the qualitative and quantitative analysis of ‘Gongzhubai’ dry white wine. The results identified 38 compounds, including 2,5-dimethyl-4-hydroxy-3(2H)-furanone, β?-damascenone, aromatic compounds, higher alcohol acetates, and fatty acid ethyl esters, as key contributors to the aroma profile of ‘Gongzhubai’ dry white wine. The reconstruction experiment scored the intensity of the reconstruction model composed of 38 aroma compounds and the original wine sample in the 6 aromatic attributes, i.e., strawberry/sweet, pineapple, plant, floral, green apple, and peach. The reconstructed model closely matched the aroma profile of the original wine. The omission test further confirmed the significant contributions of 2,5-dimethyl-4-hydroxy-3(2H)-furanone, β?-damascenone, aromatic compounds, higher alcohol acetates, and fatty acid ethyl esters to the characteristic aroma of ‘Gongzhubai’ dry white wine. The results provide a theoretical reference for the study of key aroma compounds in ‘Gongzhubai’ dry white wine and similar wine varieties.

Abstract:In order to shorten the fermentation cycle and improve the edible quality, safety and stability of pickle, Lactobacillus plantarum 6-1 and Lactobacillus brevis 6-3 with excellent fermentation performance were screened from commercially available and homemade pickles. A food-grade medium using peanut protein as the nitrogen source was developed, which can be used directly as a starter culture for lactic acid bacteria fermentation. The fermentation process of pickles was optimized, and the pH, nitrite mass fraction, texture characteristics, and sensory quality of pickles were measured. The results showed that under the conditions with an additional 1.0% mass fraction of peanut protein and a 7.5% volume fraction inoculating with Lactobacillus plantarum 6-1, after 4 days of fermentation, the pH of pickles was reduced to 3.65, no nitrite was detected, the textural properties, including hardness, elasticity, and chewiness, were significantly improved, and the scores of various sensory attributes were also high. These results provide a theoretical basis for the application of Lactobacillus plantarum 6-1 in pickles as well as the production of industrialized pickles.

Abstract:The decomposition and removal of solid particles from rice washing wastewater by Aspergillus oryzae, Bacillus subtilis, Bacillus amyloliquefaciens and Saccharomyces cerevisiae were investigated, along with evaluating the feasibility of using treated wastewater for microalgal cultivation. The data showed that Aspergillus oryzae exhibited the best solid removal efficiency, which was (89.320±0.052)%, and Bacillus amyloliquefaciens demonstrated the best solid degradation efficiency, with an increase in soluble nitrogen concentration by (327.52±0.08)% and phosphorus concentration by (505.42±0.42)%. Rice washing wastewater treated with different microbial strains was used to culture Chlorella vulgaris. After 5 ?d of culture with wastewater treated by Bacillus amyloliquefaciens, the cell concentration reached 1.2×10⁸ cells/mL. Under similar culture conditions, the microbial biomass of this group reached 1.4 times that of the BG-11 culture medium. With microalgae, the Bacillus amyloliquefaciens group exhibited removal rates of 84.450% for TN, 95.079% for TP, 85.710% for NH₄⁺-N, and 90.413% for COD in rice washing wastewater. The results showed that the treated rice washing wastewater could be used as a source of nitrogen and phosphorus for the cultivation of microalgae, enabling high-value utilization of rice washing wastewater through combined bacterial and algal treatment

Abstract:Rice with different polishing degrees shows significant differences in nutritional composition. To explore the effect of rice polishing degree on the flavor quality of enzymatically brewed rice wine, five kinds of rice with different polishing degrees (0, 10%, 20%, 30%, 40%) were used to brew rice wine by enzymatic fermentation. The changes in rice wine flavor quality were analyzed from four aspects: physical and chemical indexes, free amino acids mass concentrations, volatile flavor substances mass concentrations, and sensory evaluation. The results showed that with the increase in rice polishing degree, the ethanol volume fraction and total saccharide mass concentration in the rice wine increased, while the amino acid nitrogen mass concentration decreased. The mass concentrations of both free amino acids and higher alcohols decreased from 1 346.17 mg/L and 4 033 μg/L to 1 063.85 mg/L and 3 119 μg/L, respectively, while the alcohol-to-ester ratio dropped from 1.24 to 0.98, which contributed to an improved flavor profile of the rice wine. The mass concentrations of sulfur-containing amino acids methionine and cysteine decreased by 50.8% and 59.3%, respectively, which helped improve the storage stability and freshness of the rice wine. The mass concentration of isoamyl acetate increased from 254.19 μg/L to 406.91 μg/L, improving the volatile flavor of the rice wine. Finally, sensory evaluation confirmed the above conclusions, revealing that the rice wine brewed from moderately polished rice exhibited richer floral and fruity aromas, with a smoother taste. In summary, moderately increasing the rice polishing degree can effectively improve the aroma and taste of rice wine, thereby enhancing its overall flavor quality.

Abstract:To investigate the effect of tartary buckwheat polyphenols on glucose metabolism in insulin resistant HepG2 cells, a model of IR was established by inducing HepG2 cells with glucosamine (GluN), then intervened with purified tartary buckwheat polyphenols to clarify the improvement effect and potential mechanism of tartary buckwheat polyphenols on insulin resistance. The results showed that tartary buckwheat polyphenols significantly improved the glucose consumption level of insulin resistant HepG2 cells, which was equivalent to the positive control drug, metformin. In terms of improving oxidative stress, tartary buckwheat polyphenols significantly enhanced the activities of antioxidant enzymes such as superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GSH-Px), inhibited the production of malondialdehyde, and protected pancreatic β-cells from free radical damage. In the gluconeogenic pathway, the intervention of tartary buckwheat polyphenols resulted in a reduction to 24.56% and 50.69% of glucose-6-phosphatase (G-6-P) and phosphoenolpyruvate carboxyl kinase (PEPCK) activity, respectively, compared to the model group. Concurrently the expression of FOXO1 gene, which regulates G-6-P and PEPCK, was down regulated by 49.66% compared to the model group. In terms of glycogen synthesis, tartary buckwheat polyphenols promoted a 74.55% increase in glycogen synthesis in insulin resistant HepG2 cells, while significantly downregulating GSK-3β gene expression. Overall, tartary buckwheat polyphenols showed a strong potential to improve oxidative stress and hepatic glucose metabolism.

Abstract:Ursodeoxycholic acid is an important therapeutic bile acid, especially in the treatment of cholecystitis and the prevention of cholesterol-type gallstones. The authors produced ursodeoxycholic acid through regioselective and stereoselective hydroxylation at the 7β-position of lithocholic acid using the P450 monooxygenase CYP107D1 (OleP) in E. coli whole-cell system. Ursodeoxycholic acid was biosynthesized using an efficient one-step method, avoiding the cruel practice of extracting bile from live bear and the inefficiencies of chemical synthesis. Through the design of the co-expression combination of the mutant F84Q/S240A/V291G (OlePs) of OleP and the redox chaperone, a recombinant expression strain Escherichia coli BL21/PDR-PDX-SD-AS-OlePs was developed. Utilizing this recombinant strain, the whole-cell catalytic reaction of E. coli BL21/PDR-PDX-SD-AS-OlePs led to a substantial increase in a significantly increased yield of ursodeoxycholic acid yield at 88.28%, which was 73.96% higher than that of without the co-expression of redox chaperone. The author has made progress in the preparation of ursodeoxycholic acid through one-step reduction of lithocholic acid, offering possibilities for the synthesis of ursodeoxycholic acid from biowaste lithocholic acid.