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    Research Progresses on the Preparation and Application of Core Ingredients of Infant Formula Milk Powder
    JIANG Shilong, JIANG Chuqi, ZHANG Shuwen, WANG Junna, PANG Xiaoyang, YANG Bo, ZHAI Qixiao, CHEN Haiqin, LYU Jiaping
    2025(1):1-12
    [Abstract] (47) [HTML] (11) [PDF 110.40 K] (54)
    Abstract:
    The nutritional and functional components in human breast milk play a crucial role in the healthy growth and development of infants. As the research on human breast milk deepens, more and more functional components are extracted and added into infant formula. The author reviewed the functional proteins, functional lipids, oligosaccharides, and probiotics of human breast milk in terms of their types, content, and effects on infant health. Furthermore, the preparation and application of core ingredients of infant formula were summarized. This review has guiding significance for solving the bottleneck problems in the production of core ingredients for infant formula and achieving the healthy development of China's infant formula industry.
    Research Progress on the Application of Lysozyme in Food Preservation and Storage
    CHEN Qirong, WANG Wu, BAI Yu
    2025(1):13-23
    [Abstract] (24) [HTML] (8) [PDF 108.86 K] (31)
    Abstract:
    Lysozyme, a natural antibacterial enzyme widely existing in nature, can selectively hydrolyze the bacterial cell wall to make it inactive. Lysozyme could be used as a safe food preservative in the food industry. Lysozyme was introduced from physicochemical properties, antibacterial mechanism, and influences of various factors on the antibacterial activity. The application progress of lysozyme in the fresh-keeping and storage of various food products, as well as the application progress of lysozyme in combination with high-pressure ultrasonic treatment, controlled release packaging, and air-conditioned packaging, was reviewed, which provided a basis for the development of new, green, and safe preservatives.
    Advances in Phage-antimicrobial Interactions in the Inhibition of Foodborne Drug Resistant Bacteria
    HUANG Yingyan, ZHONG Le, CHENG Zheng, ZHANG Xueqin, XIAO Naiyu, WANG Honglei
    2025(1):24-31
    [Abstract] (20) [HTML] (5) [PDF 77.69 K] (34)
    Abstract:
    Food safety issues arising from foodborne bacteria are becoming increasingly severe, and the overuse of conventional antimicrobials exacerbates the emergence of drug-resistant bacteria, thereby posing a serious threat to public health. Given the specificity and safety profile, bacteriophage therapy serves as a novel bio-antimicrobial agent for foodborne drug resistant bacteria, demonstrating a promising prospect. However, the narrow antimicrobial spectrum of bacteriophages limits their application. To address this limitation, a synergistic approach that combines bacteriophage therapy with other antimicrobials is being explored. By integrating the specificity of bacteriophages with the broad-spectrum efficacy of antimicrobials, it is possible to effectively overcome the constraints associated with single-agent treatments while also reducing the dosage required for these agents. This strategy can achieve a more efficient and environmentally friendly antimicrobial effect. The recent advancements in research concerning interactions of bacteriophages with antibiotics, essential oils, organic acids, nanoparticles, and antimicrobial peptides for controlling antimicrobial resistance in foodborne bacteria were reviewed. Furthermore, the future trends in development and potential applications of phage-antimicrobial interactions were anticipated, with an aim of providing a reference for further solving the problem of foodborne drug-resistant bacteria and improving antimicrobial efficacy.
    Research Article
    Protective Effect of Pueraria thomsonii Benth Combined with Lactiplantibacillus plantarum Ali.Plateau.Lp.Ⅷ Against Acute Alcoholic Liver Injury in Mice
    JIN Guoce, ZHENG Zejiang, WU Jiling, SUN Lian, ZUO Yifan, LI Xiao, TAN Yali, HUANG Rong, HE Haibo, ZOU Kun
    2025(1):32-42
    [Abstract] (27) [HTML] (8) [PDF 109.15 K] (39)
    Abstract:
    [Objective] The aim of the study is to investigate the effect of Pueraria thomsonii Benth combined with Lactiplantibacillus plantarum Ali. Plateau. Lp. Ⅷ (APLp. Ⅷ) on acute alcoholic liver injury in mice. [Method] A mouse model of acute alcoholic liver injury was established and treated by APLp. Ⅷ and/or Pueraria thomsonii Benth. The therapeutic effect on acute alcoholic liver injury was compared between the group with APLp. Ⅷ or Pueraria thomsonii Benth and the combination group. [Result] The mice in the combination group showed prolonged clinging and climbing time and an increased distance in the center in the open field test, which indicated that the combination enhanced the motor coordination and spatial exploration abilities of mice. Additionally, the blood of mice in the combination group showed a significant reduction in ethanol mass concentration and a significant increase in the activity of aldehyde dehydrogenase (ALDH). Furthermore, the combination group had significantly weakened activities of alanine aminotransferase (AST) and aspartate aminotransferase (ALT), a declined level of malondiadehyde (MDA), increased activities of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px), and enhanced total antioxidant capacity (T-AOC). Histopathological sections of the liver tissue showed significant alleviation of the injury in the combination group. [Conclusion] APLp. Ⅷ combined with Pueraria thomsonii Benth has synergistic effects in preventing alcoholic liver injury in mice.
    Mechanism of Selenium-enriched Black Soybean Protein in Preventing Benzo[a]pyrene-induced Liver Injury
    HE Ziyan, WANG Zhulin, LUO Ying, LI Jianke, YUAN Li
    2025(1):43-53
    [Abstract] (18) [HTML] (6) [PDF 86.65 K] (35)
    Abstract:
    [Objective] To investigate the preventive effect of natural selenium-enriched black soybean protein (SeBSP, selenium mass fraction is 84.00 mg/kg) on the liver injury induced by benzo[a]pyrene (BaP), a harmful product of high-temperature processed food, in BALB/c mice. [Method] This study used normal black bean protein (BSP, selenium mass fraction is 0 mg/kg) as a control. Both SeBSP and BSP, were characterized and used to feed BaP exposed mice by gavage. After 30 d of gavage, the liver tissues of mice were observed histopathologically, and the levels of serum liver function indicators, liver oxidative indicators, BaP metabolism-related indicators and pyroptosis-related inflammatory factors were detected. [Result] Both SeBSP and BSP prevented the liver injury caused by BaP, improved lipid metabolism, reduced the levels of MDA and H2O2, and increased the levels of GSH-Px and T-SOD in mice. SeBSP outperformed BSP in inhibiting the formation of the final carcinogen BPDE-DNA by effectively reducing the activity of BaP metabolism-related enzyme AhR and the relative mRNA levels of CYP1A1, CYP1B1 and GSTP1, thus attenuating the hepatotoxicity of BaP. Moreover, SeBSP significantly down-regulated the relative mRNA levels of NLRP3, ASC, Caspase-1, GSDMD and inflammatory factors (TNF-α, IL-1β, IL-18, iNOS and COX-2), thereby ameliorating the BaP-induced pyroptotic injury in the liver. [Conclusion] The results revealed that SeBSP could effectively prevent BaP-induced liver injury by inhibiting BaP-induced oxidative damage to the liver, regulating BaP metabolism-related enzymes and reducing pyroptosis. The findings provide a basis for controlling the hepatotoxicity of BaP and expanding the functions of selenium resources.
    Screening and Identification of Antithrombotic Active Components from Peach Kernels
    HE Yu, XU Deping
    2025(1):54-60
    [Abstract] (29) [HTML] (7) [PDF 70.57 K] (28)
    Abstract:
    [Objective] The purpose of this study is to study the antithrombotic effect and composition of peach kernels and provide a theoretical basis for preventing thrombogenesis by peach kernels. [Method] The active components of peach kernels were extracted by ethanol at a volume fraction of 70% and deionized water and separated by multiple chromatography techniques. The antithrombotic components were screened by a rat model of arteriovenous bypass thrombosis and in vitro anti-platelet aggregation test combined with molecular docking. The chemical structures were identified by nuclear magnetic resonance (NMR) spectroscopy. [Result] The 10% ethanol elute of peach kernel water extract separated by MCI column chromatography significantly reduced the thrombus mass in rats (P<0.05). The subsequent separation with ODS column chromatography led to the isolation of five monomer compounds, including mandelate-β-D-glucopyranoside (compound 1), 1-β-D-glucoside phenylidene-2-β-D-glucoside (compound 2), 3-(3-indolyl) butyric acid (compound 3), α-hydroxypropionic acid (compound 4), and dl-mandelic acid (compound 5). Compounds 1, 2, and 5 exhibited inhibitory effects on adenosine diphosphate (ADP)-induced platelet aggregation in vitro (P<0.05). Among them, compound 5 showed the strongest inhibitory effect, with the inhibitory rate reaching 48.67%. [Conclusion] It is proven that dl-mandelic acid is the main active component for the antithrombotic effect of peach kernels.
    Effects of Electron Beam Irradiation on Sterilization and Quality of Auricularia heimuer Powder
    WANG Cuijian, LUO Xianqun, HE Dachong, DONG Ling, JIANG Yongqiang, HUANG Xuexing, LI Fasheng, LIAO Zhenjuan
    2025(1):61-68
    [Abstract] (16) [HTML] (5) [PDF 83.71 K] (25)
    Abstract:
    [Objective] The aim of the study is to explore the effects of electron beam irradiation on the sterilization and quality of Auricularia heimuer （A. heimuer) powder and pave a new way for sterilization of the powder. [Method] The A. heimuer powder samples were sterilized by electron beam irradiation at the doses within the range of 0~10 kGy. The effects of irradiation at doses of 2, 4, 6, 8, 10 kGy on the microbial count were studied. The effects of irradiation at doses of 2, 4, 6 kGy on the main components, nutritional value regarding amino acids, antioxidant activity, and sensory quality were also investigated. [Result] Electron beam irradiation killed or inhibited the microorganisms in A. heimuer powder, and the D10 value of the total colony count was 1.77 kGy. When the dose was 4 kGy, the mass fractions of crude polysaccharides (14.80%), protein (13.60%), medicinal amino acids (6.34%), and essential amino acids (4.00%) in A. heimuer powder were the highest, and they all had differences from those in the control group (P<0.05). Moreover, the A. heimuer powder irradiated at 4 kGy showed improvement in the nutritional value regarding amino acids (P<0.05), enhancement in the antioxidant activity (P<0.05), and no significant changes in the mass fraction of total sugar (73.4%) or sensory quality (P>0.05). [Conclusion] Electron beam irradiation could be used for the sterilization of A. heimuer powder. The best effect was achieved at an irradiation dose of 4 kGy, under which the processed A. heimuer powder had the strongest antioxidant activity and the highest nutritional value regarding amino acids without causing quality decline.
    Microbial Diversity and Quality of Pu-erh Tea at Different Processing Stages
    YANG Ruijuan, YU Lijun, WANG Qiaomei, PENG Wenshu, YAN Liang
    2025(1):69-78
    [Abstract] (22) [HTML] (5) [PDF 99.48 K] (31)
    Abstract:
    [Objective] The author aimed to explore the microbial diversity and quality variations of Pu-erh tea at different processing stages (manufacturing, fermentation, and storage). [Method] The microorganisms isolated from tea were cultured and molecularly identified by using plate coating and PCR sequencing technologies. The quality of Pu-erh tea was determined by sensory evaluation, component detection, and electronic nose. [Result] A total of 218 strains of bacteria were isolated and purified, with 77, 59, and 82 strains isolated from sun-dried raw tea (SQ) at the manufacturing stage, fermented ripened Pu-erh tea (SC1) during the fermentation stage, and cellar-aged ripened Pu-erh tea stored for 2 years (SC2) during the storage stage, respectively, and no fungi were isolated. The 16S rRNA gene sequencing revealed that the bacteria mainly classified as Achromobacter, Bacillus, Bacterium, Brachybacterium, Brevibacillus, Chryseobacterium, Staphylococcus, Curtobacterium, Raoultella, Enterobacter, Pantoea, Herbaspirillum, Paenibacillus, Kocuria, Siccibacter, and Xanthomonas. Bacillus was the common dominant bacterium in SQ, SC1, and SC2, with relative isolation frequencies (RDF) of 35.06%, 55.93%, and 36.59%, respectively when incubated at 37 ℃. In addition to Bacillus, the main bacteria in SQ were Chryseobacterium (19.48%), Achromobacter (12.99%), and Curtobacterium (6.49%). The main bacteria in SC1 were Streptomyces (11.86%), Curtobacterium 10.17%), and Kocuria (10.17%). The main bacteria in SC2 were Paenibacillus (15.85%), Enterobacter (12.20%), and Staphylococcus (10.98%). The levels of heavy metals, agricultural residues, pathogenic bacteria, powder, total ash content, crude fiber, tea polyphenol, and water extract of Pu-erh tea all complied with national standards. The mass fractions of total free amino acids, thearubigins, theabrownins, and fluoride, as well as the mass fraction of catechins and other tea polyphenols, were higher than those in SC2, while the mass fractions of caffeine and tea polysaccharides in SC2 were higher than those in SC1. The mass fractions of caffeine and theabrownin in SC1 and SC2 were higher than those in SQ, while the mass fractions of total free amino acid, theanine, thearubigins, and theaflavin as well as the mass fraction of catechins and other tea polyphenols, were all lower than those in SQ. Aroma substances were mainly concentrated in methyl groups, p-sulfide, hydrocarbons, alcohols, aldehydes, ketones, aromatic components, organic sulfide, and benzene. [Conclusion] This study provides a theoretical basis for the development and promotion of the Pu-erh tea industry.
    Effect of Roasting Temperature on Nutritional Composition and Flavor of Macadamia Nuts
    CAI Xingchen, YU Min, SUN Jiadi, CHEN Jingjing
    2025(1):79-87
    [Abstract] (23) [HTML] (5) [PDF 83.08 K] (29)
    Abstract:
    [Objective] The aim of the study is to explore the suitable roasting temperature for macadamia nuts. [Method] Macadamia nuts were roasted at 140, 160, and 180 ℃ for 5 min, respectively. The changes in volatile substances, total phenols, total flavonoids, and antioxidant capacity were determined. [Result] Macadamia nuts mainly contained six kinds of fatty acids: arachic acid, arachidonic acid, oleic acid, linoleic acid, palmitic acid, and palmitoleic acid. Unsaturated fatty acids, mainly linoleic acid and palmitoleic acid, accounted for more than 83%. Roasting temperature had no significant effect on the relative content and composition of fatty acids in macadamia nuts. After roasting treatment, the mass fraction of total phenols and the mass concentration of total flavonoids, as well as the antioxidant activity of macadamia nuts were increased, indicating that roasting improved the biological activity and antioxidant activity of macadamia nuts. Higher roasting temperature increased the mass fraction of total phenols and the mass concentration of total flavonoids in macadamia nuts, and improved their antioxidant capacity. Macadamia nuts roasted at high temperatures produced Maillard reaction products and lipid peroxidation products. It was found that roasting at 160 ℃ for 5 min resulted in a higher relative content of aroma substances in macadamia nuts, imparting a desirable roasted aroma. In addition, the relative molecular weights of macadamia protein were about 50 000 and 40 000. The stability of macadamia nut protein was better after roasting at 160 ℃. [Conclusion] Roasting at 160 ℃ for 5 min can better improve the sensory and nutritional qualities of macadamia nuts.
    Influences of Sterilization Methods on Volatile Organic Compounds of Dendrobium officinale Beverage by GC-IMS
    LIU Chunhui, LONG Yunzhong, LIU Weiwei, LYU Wenping, MA Chaoyang, ZHANG Xuezhen, WANG Hongxin
    2025(1):88-98
    [Abstract] (29) [HTML] (7) [PDF 78.62 K] (43)
    Abstract:
    [Objective] The aim of the study is to clarify the influences of different sterilization methods on volatile organic compounds of Dendrobium officinale beverage. [Method] Gas chromatography-ion mobility spectrometry (GC-IMS) was employed to determine the composition and relative content changes of volatile organic compounds in Dendrobium officinale beverage under no sterilization, thermosonication, and high-temperature sterilization. [Result] 61 volatile organic compounds were identified in Dendrobium officinale beverage by GC-IMS, including 20 aldehydes, 13 alcohols, 12 ketones, 7 esters, 3 heterocycles, 3 alkenes, 2 ethers, and 1 acid. Thermosonication had little effect on the volatile organic compounds of Dendrobium officinale beverage, and the composition and relative content of volatile organic compounds were similar before and after thermosonication. High-temperature sterilization had great effects on the volatile organic compounds of Dendrobium officinale beverage, and the relative content of compounds such as 2-methyl-3-furanthiol, ethyl pentanoate, 2-heptanone, isovaleraldehyde, and 5-methylfurfural significantly increased. The results of difference analysis showed that Dendrobium officinale beverages treated by thermosonication and high-temperature sterilization had differences in characteristic flavor compounds and could be well distinguished. [Conclusion] Thermosonication is helpful to maintain the original flavor of Dendrobium officinale beverage, while high-temperature sterilization can enrich the aroma of the beverage. The results can provide a basis for the quality identification and sterilization process selection of Dendrobium officinale beverage.
    Polyclonal Antibody Preparation and Mutant Identification of Chlamydomonas reinhardtii TLP2
    LIU Yanxia, TAO Ye, ZHANG Yuanyuan, BAO Dongxue, FAN Zhenchuan
    2025(1):99-106
    [Abstract] (15) [HTML] (3) [PDF 61.94 K] (27)
    Abstract:
    [Objective] This study aimed to prepare rabbit anti-Chlamydomonas reinhardtii (C. reinhardtii) Tubby-like protein 2 (TLP2) polyclonal antibodies for the identification of C. reinhardtii tlp2 mutants and to investigate the biological functions of TLP2 of C. reinhardtii. [Method] The tlp2 gene fragment was obtained by polymerase chain reaction (PCR), and the prokaryotic expression vectors pET-28a(+?)?-tlp2 and pMAL-c2x-tlp2 were constructed. The two recombinant plasmids were transferred to Escherichia coli (E. coli) BL21(DE3) by chemical transformation, and the expression of the fusion proteins 6×His-TLP2 and MBP-TLP2 was induced by isopropyl β-D-thiogalactoside (IPTG). New Zealand white rabbits were immunized with the purified 6×His-TLP2. [Result] The antiserum titer determined by indirect ELISA method reached 1:51 200. The antiserum was purified by protein A and antigen affinity chromatography. The TLP2 antibodies specifically recognized TLP2 of C. reinhardtii at a dilution factor of 1:500. [Conclusion] Highly specific and sensitive rabbit polyclonal antibodies against TLP2 of C. reinhardtii were prepared, and a tlp2 mutant was identified. The mutant can be used for subsequent study on the role of TLP2 of C. reinhardtii of in cilium formation and cilium signal transduction.
    Improving Effect of Co-administration of Gastrodia elata and Probiotics on the Digestive Function in Rats
    WU Jiling, ZHENG Zejiang, JIN Guoce, SUN Lian, ZUO Yifan, YU Xiaoqin, LI Xiao, TAN Yali, HUANG Rong, CHEN Jianfeng, ZOU Kun
    2025(1):107-114
    [Abstract] (15) [HTML] (3) [PDF 88.28 K] (32)
    Abstract:
    [Objective] To investigate the effects of co-administration of Gastrodia elata (G. elata) and probiotics on the digestive function and intestinal microbiota in rats. [Method] SD rats were utilized to explore the effects of G. elata extract on the digestive function, and the mass fractions of total phenols and polysaccharides in the extract were determined. The extract was then combined with probiotics for gavage in rats. After 30 d of gavage, the body weight, food intake, food utilization rate, pepsin activity, and mass concentrations of gastrin (GAS) and somatostatin (SS) were measured. The intestinal microbiota structure was analyzed by 16S rRNA sequencing. [Result] The co-administration group showed increases in body weight, food intake, pepsin activity, pepsin excretion, and GAS level compared with the control group (P<0.05), with a decrease in SS level (P<0.05). Additionally, the co-administration of G. elata and probiotics adjusted the intestinal microbiota structure by increasing the relative abundance of beneficial bacteria such as Lactobacillaceae, Ruminococcaceae, and Lachnospiraceae. [Conclusion] The co-administration of G. elata and probiotics positively affects the digestive function in rats and holds the potential for development.
    Strategies for Adaptive Evolution of Lactic Acid Bacteria for Seabuckthorn Juice Fermentation
    CHEN Yanhui, ZHANG Zhifeng, ZHUANG Jiao, QI Jin, GAO Yan, WANG Yanjuan, JU Ning
    2025(1):115-124
    [Abstract] (17) [HTML] (6) [PDF 71.28 K] (34)
    Abstract:
    [Objective] To enhance the stress resistance of lactic acid bacteria in seabuckthorn juice by inducing the adaptive evolution of the bacteria under the stress of main organic acids. [Method] First, two strains of lactic acid bacteria suitable for fermenting seabuckthorn juice were selected from eight strains isolated from Jiangshui collected from Ningxia. Adaptive evolution was induced under L-malic acid and quinic acid stress, and the two strategies were compared regarding the performance in improving stress resistance of the strains. Subsequently, strain LP-1 was subjected to L-malic acid stress for 125 d. [Result] The fermentation of seabuckthorn juice with the modified strain LP-1-679 showed a lactic acid yield of 0.4 g/L and a malic acid consumption rate of 88.24%, which were 2.67 and 6.60 times those of the original strain, respectively. Moreover, strain LP-1-679 exhibited genetic stability. Compared with the original strain, strain LP-1-679 led to a decrease in the mass fraction of saturated fatty acids (C14:0 and C21:0) and an increase in the mass fraction of unsaturated fatty acids (C16:1, C18:1n9c, and C22:1n9). [Conclusion] A lactic acid bacterial strain with good fermentation performance and strong genetic stability is obtained after acid stress treatment. This strain might resist acid stress by adjusting the composition of fatty acids in the cell membrane.
    Lactose-induced Efficient Expression of 3-Ketosteroid-Δ¹-Dehydrogenase in Recombinant Escherichia coli
    HU Qing, LYU Deqiang, WANG Ye, SONG Shikui, SU Zhengding
    2025(1):125-131
    [Abstract] (19) [HTML] (7) [PDF 48.82 K] (32)
    Abstract:
    [Objective] To investigate the feasibility of substituting lactose for isopropyl-β-D-1-thiogalactopyranoside (IPTG) in inducing efficient expression of 3-ketosteroid-Δ1-dehydrogenase (KstD) in Escherichia coli (E. coli） BL21(DE3). [Method] Upon the established IPTG-induced protocol for obtaining high yields of soluble and catalytically active recombinant protein SZD-KstD, the lactose induction parameters under shake-flask culture conditions were optimized. Subsequently, high-density fermentation was conducted in a 15 L bioreactor. Critical process parameters influencing expression of the recombinant protein SZD-KstD were evaluated, including addition time, lactose induction method, induction duration, and carbon/nitrogen feeding protocols. [Result] The maximum amounts of SZD-KstD and bacteria were obtained under the induction with lactose at the final concentration of 0.2 mmol/L. Since lactose can be used as a carbon source at the same time, adding lactose in three batches outperformed adding it in one batch. Under lactose induction conditions, SZD-KstD accounted for 39.58% of total soluble protein content, which was not significantly different from that under IPTG induction. [Conclusion] Lactose, as a cheap and efficient inducer, can replace IPTG for the large-scale fermentation of KstD, which solves a major problem for the preparation of steroid drugs by bioenzyme method and provides a reference for the production of other recombinant proteins.
    Cell Proliferation-promoting Effect and Antioxidant Capacity of Supramolecular Elastin
    WANG Zhaoshi, WANG Zhaojun, DONG Mingsheng, WU Junjun
    2025(1):132-142
    [Abstract] (17) [HTML] (6) [PDF 79.51 K] (31)
    Abstract:
    [Objective] The aim of this study is to address the insolubility of elastin derived from animals and the aggregation of recombinant elastin-like proteins, and to enhance the elastin potential application in functional foods. [Method] In view of the above problems, resilin 16 (R16) derived from insects, immunoglobulin G domain B1 (GB1) from Streptococcus, and the Ure2 sequence of aa 1~80 Ure2(1-80) from Saccharomyces cerevicae were linked with the RGD sequence (a binding site of cells that promote cell adhesion) to construct the soluble supramolecular elastin. The cytotoxicity of the supramolecular elastin to C2C12 cells as well as its biosafety was evaluated. Furthermore, the supramolecular elastin was compared with hyaluronic acid (HA) and pigskin collagen in terms of the cell proliferation-promoting effect and antioxidant capacity. [Result] The supramolecular elastin had no toxic effect on cells and did not induce obvious inflammation after subcutaneous injection, demonstrating high biosafety. The self-assembled fibril promoted cell proliferation, and it showcased stronger scavenging ability against four kinds of free radicals and protective effect against H2O2-induced damage of L929 cells than HA and pigskin collagen. [Conclusion] The obtained supramolecular elastin has high biosafety, cell proliferation-promoting effect, and antioxidant capacity, serving as a new material for the development of functional food.
    Effects of Fermentation Conditions on Mycelial Pellet Morphology of Aspergillus terreus and Aflatoxin B1 Degradation Efficency
    ZHANG Hongxin, CHENG Sizhong, WANG Jiaxing, XIE Yanli, LI Qian, SUN Shumin, YANG Yuhui
    2025(1):143-153
    [Abstract] (24) [HTML] (7) [PDF 84.28 K] (31)
    Abstract:
    [Objective] To study the effects of different fermentation conditions on the mycelial pellet morphology of Aspergillus terreus (A. terreus) AterHaut1 and aflatoxin B1 (AFB1) degradation efficency. [Method] Single factor experiments were carried out to investigate the mycelial pellet morphology and AFB1 degradation rates under different inoculation volume fractions, fermentation temperatures, and shaker speeds. The fermentation conditions were optimized by Box-Behnken design combined with response surface methodology. [Result] The optimal fermentation conditions were obtained as follows: shaker speed of 145 r/min, inoculation volume fraction of 0.17%, and fermentation temperature of 35 ℃. The actual degradation rate of AFB1 by the fermentation supernatant obtained under the optimal fermentation conditions reached 96.34%. At this time, the average diameter of mycelial pellets was 1.35 mm, with even distribution between 1.20 mm and 1.50 mm. [Conclusion] Optimizing the fermentation conditions of A. terreus AterHaut1 can improve the degradation rate of AFB1.
    Simultaneous Detection of Two Neonicotinoid Pesticides in Tea by Surface-enhanced Raman Spectroscopy
    SHU Xiaohui, XU Li, ZHAO Xiang, YUAN Shaofeng, YU Hang, MA Ning, CHANG Huafang, ZHANG Xiang, YAO Weirong
    2025(1):154-164
    [Abstract] (12) [HTML] (3) [PDF 79.57 K] (32)
    Abstract:
    [Objective] The aim of the study is to establish a method for the simultaneous detection of residues of two neonicotinoid pesticides (thiacloprid and acetamiprid) in tea. [Method] Firstly, the theoretical Raman spectra of thiacloprid and acetamiprid were calculated with the Gaussian, and the chemical groups corresponding to the peaks of the two pesticides were determined by comparison with the conventional Raman spectra, with Raman peaks at 585 cm-1 and 626 cm-1 as the characteristic peaks, respectively. Silver-coated gold nanoparticles (Au@AgNPs) were further prepared as the enhanced substrate for surface-enhanced Raman spectroscopy (SERS). The standard curves for simultaneous detection of thiacloprid and acetamiprid were established. [Result] The optimal coagulant was 1.0 mol/L Na2SO4. The limits of detection of thiacloprid and acetamiprid in tea samples were 0.5 mg/kg and 1.0 mg/kg, respectively, which were lower than the residue limit in tea that was specified in the national standard. The recovery rates of thiacloprid and acetamiprid were within 85.0%~106.9%, which met the requirements of the detection method. [Conclusion] The established method achieves the simultaneous detection of thiacloprid and acetamiprid in tea.
    Determination of Residues of Hexachlorocyclohexanes and Dichlorodiphenyltrichloroethanes in Rice by QuEChERS Combined with GC-MS/MS
    PENG Xingxing, GAO Haijun
    2025(1):165-172
    [Abstract] (20) [HTML] (4) [PDF 80.30 K] (31)
    Abstract:
    [Objective] To establish a method for the quantitative detection of residues of hexachlorocyclohexanes (BHCs) and dichlorodiphenyltrichloroethanes (DDTs) in rice by combining QuEChERS with gas chromatography-tandem mass spectrometry (GC-MS/MS). [Method] Rice samples were mixed with water and extracted with acetonitrile-acetic acid solution. The extracts were purified by PSA/C18 solid phase extraction. After high-speed centrifugation and concentration by nitrogen flushing, the samples were detected by GC-MS/MS, and the internal standard method was used for quantitation. [Result] Four BHCs and four DDTs showed excellent linearity within the mass concentration range of 6.25~100.00 ng/mL, with R2 greater than 0.999. The limits of detection and quantitation were within the ranges of 0.000 2~0.000 5 mg/kg and 0.000 5~0.002 0 mg/kg, respectively. The average recovery rates of matrix addition were between 92.27% and 98.76%, and the relative standard deviations (RSD) were between 0.44% and 1.88%. Quality control samples for validation were detected by the established method, and the results were within the true value range. The comparison results of the samples participating in the assessment were all satisfactory. [Conclusion] The established method demonstrates high sensitivity, good repeatability, and high accuracy, being suitable for rapid determination of residues of BHCs and DDTs in rice.
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    Synthesis of Isomaltooligosaccharides with High Degree of Polymerization and Its in vitro Probiotic Function Evaluation
    XU Ying, WANG Lei, WEI Beibei, SU Lingqia, CHEN Sheng, WU Jing
    2023,42(1):66-74, DOI: 10.3969/j.issn.1673-1689.2023.01.005
    [Abstract] (952) [HTML] (0) [PDF 1.68 M] (15831)
    Abstract:
    Isomaltooligosaccharides (IMO) are oligosaccharides mainly composed of α-1,6 glycosidic bonds linked glucoses, which have physiological characteristics of hypoglycemic index and promoting probiotics proliferation. The current commercial IMO production has low yield and high isomaltose content in the product, while the probiotic function of IMO is mainly attributed to the high polymerization fractions like disaccharides and above. In this study, α-glucosidase from Aspergillus niger and cyclodextrin glucosyltransferase (CGTase) from Bacillus stearothermophilus NO2 were combined for synthesis of IMO with improved yield and polymerization (named IMOH). In this study, the effects of reaction pH, temperature, time, substrate type and enzyme addition on the yield were investigated by single-factor experiments, and the effects of compound enzyme amount and reaction time were subsequently explored. The results showed that the yield of IMOH reached 64.27%, and the high polymerization content of trisaccharides and above was 71.57% under pH 5.5 at 50 ℃, using 300 g/L maltodextrin with DE values ranges from 15 to 20 as the substrate, and with α-glucosidase of 5 U/g substrate (calculated by substrate mass) and CGTase of 20 U/g substrate (calculated by substrate mass). The structural analysis of IMOH products showed that the ratio of α-1,6 bond ratio was 70.67%, and the average molecular weight of products was 706, which was higher than that of commercial IMO50. The in vitro fermentation experiments of intestinal microorganisms suggested that compared with commercial IMO50, the IMOH had a better proliferative effect on Bifidobacterium adolescentis, and could further inhibit the growth of opportunistic bacteria Escherichia coli in intestinal tract, showing a certain in vitro probiotic effect. This study proposed a new process of the IMO synthesis by the dual-enzyme compounds, providing a new idea for the industrial synthesis of IMO with high yield and high degree of polymerization.
    Research Progress of Alginate Polysaccharide Molecular Modifying Enzymes
    LI Li, NING Limin, YAO Zhong, ZHU Benwei, XU Hong
    2023,42(1):18-39, DOI: 10.3969/j.issn.1673-1689.2023.01.002
    [Abstract] (744) [HTML] (0) [PDF 4.57 M] (16000)
    Abstract:
    As a linear polysaccharide, alginate has different physiological and biochemical characteristics according to its structure and composition. It holds great application value and potential in food, medicine and cosmetics. These characteristics of alginate are mainly controlled by the action of alginate-modifying enzymes such as alginate lyase, mannuronan C5-epimerase, alginate acetylase and alginate deacetylase. This review mainly introduced the synthesis of alginate-modifying enzymes and the mechanism of alginate modification, and summarized the source, classification, structure, mode of action and research progress of several alginate modifying enzymes. The emphasis was laid on the research progress of alginate lyase and mannuronan C5-epimerase. And we also prospected the future development of related research, providing reference for the further development and application of alginate and its related modifying enzymes.
    Studies on Mycotoxin Degrading Enzymes and Their Applications in Feed and Food Industries
    XU Wei, ZHANG Yulei, SHI Yan, FANG Yuanyuan, OUYANG Binbin, ZHANG Wenli, MU Wanmeng
    2023,42(1):1-17, DOI: 10.3969/j.issn.1673-1689.2023.01.001
    [Abstract] (959) [HTML] (0) [PDF 2.80 M] (16077)
    Abstract:
    Mycotoxins are a group of secondary metabolites produced by fungi during their growth. Mycotoxins not only seriously affect the yield of food crops, but also pose big threat to human health. There are various physical treatments for mycotoxins including cleaning, peeling, exposure, irradiation, ion pulse and so on, however, these physical methods are difficult to ensure complete removal of toxins. Also, the loss of nutrients in crops would be possibly caused during the physical treatment. Chemical methods can also eliminate mycotoxins to some extent, but the introduction of chemical reagents and the potential indirect contamination can limit the further application in practical field. With a continuous development of biotechnology, microbial enzymes have shown great advantages in the degradation of mycotoxins due to the mild reaction conditions, high degradation efficiency and low toxicity of degradation products. The discovery, identification and application of mycotoxin-degrading enzymes which have been reported so far were thoroughly reviewed in this manuscript. It is believed that with the deepening of research, the mycotoxin-degrading enzymes are expected to be further developed and employed in the feed and food industries.
    Modulation of Cold Adaptation of Saccharophagus degradans Maltopentaose-Forming Amylase via Its C-Terminal Flexible Region
    DING Ning, LI Caiming, BAN Xiaofeng, GU Zhengbiao, LI Zhaofeng
    2022,41(10):67-76, DOI: 10.3969/j.issn.1673-1689.2022.10.006
    [Abstract] (563) [HTML] (0) [PDF 3.55 M] (2168)
    Abstract:
    Cold-adapted maltopentaose-forming amylases have relatively high catalytic activities at low temperatures and enable an efficient and specific conversion of starch to functional maltopentaose at room temperature, resulting in a broad applications in food, medical and pharmaceutical fields. In this study, SdG5A and SdG5A-CD from Saccharophagus degradans were expressed in Bacillus subtilis. Further, the cold adaptation of the recombinant enzymes was characterized and compared. The results showed that recombinant SdG5A retained 27.8% of its maximal activity at 0 ℃ and could produce 48.6% of maltopentaose at room temperature, indicating a strong cold adaptation of SdG5A. In contrast, SdG5A-CD, lacking the linker and starch-binding domain (SBD), did not show any cold adaptation. To investigate the mechanisms that might underlie the cold adaptation of SdG5A, the structure was predicted by RoseTTAFold and the structural flexibility was analyzed through molecular dynamics simulation. An extremely high flexibility in the C-terminal linker-SBD region was observed and its root-mean-square fluctuation at 0 ℃ was consistent with that at 45 ℃, indicating that the highly flexible linker-SBD region acted as a critical component for the cold adaptation of SdG5A.
    Mining and Characterization of Glutamate Decarboxylase Gene for Whole Cell Preparation of γ-Aminobutyric Acid
    FENG Xiao, CHI Huibing, MENG Fanqiang, LU Zhaoxin, ZHU Ping, LYU Fengxia
    2022,41(10):58-66, DOI: 10.3969/j.issn.1673-1689.2022.10.005
    [Abstract] (1027) [HTML] (0) [PDF 2.74 M] (2243)
    Abstract:
    γ-Gminobutyric acid is an important biologically active factor, which is synthesized though the decarboxylation of L-glutamic acid by glutamate decarboxylase (GAD). The author firstly cloned and expressed the glutamate decarboxylase-encoding gene from Saccharomyces cerevisiae in E. coli. The specific activity of the recombinant ScGAD purified by affinity chromatography reached a maximum value of 66.55 U/mg. Further enzymatic property analysis results indicated that ScGAD exhibited an optimum reaction temperature of 60 ℃, an optimum reaction pH of 4.0, excellent stability in the range of 30~50 ℃ and pH 4.0~9.0, and the value of 14.28 mmol/L for kinetic constant Km indicating ScGAD of a good affinity to L-glutamic acid. Finally, through the investigation of the optimal conditions for GABA preparation by whole-cell catalysis using ScGAD, the highest generation efficiency of GABA was achieved at the conditions of 60 ℃ and pH 4.0. On this basis, 100 mmol/L of the substrate (sodium L-glutamate) could be converted to 35.9 g/(g·h) of GABA through whole-cell catalysis. This study provides a basis for efficient production of GABA.
    Controllable Synthesis of Functional Starch from Sucrose
    ZHANG Xuewen, SUN Yuanxia
    2022,41(10):37-48, DOI: 10.3969/j.issn.1673-1689.2022.10.003
    [Abstract] (301) [HTML] (0) [PDF 4.01 M] (2353)
    Abstract:
    The development and application of functional starch are one of the hot research areas in food and medicine industries. Functional starch draws more and more attention from customs. It is an efficient method for the synthesis of functional starch by enzymatic catalysis. Due to its green environmental protection, safety and health characteristics, it has received extensive attention from scholars in many fields. In this paper, the structural regulation principle of artificial synthesis of amylose and highly branched starch using sucrose is summarized, and the research progress of amylosucrase and glycogen branching enzyme in the synthesis of functional starch is reviewed. The research trends and application prospects of starch in the field of functional food and medicine is illustrated, providing a reference for further development of functional starch.
    Synthesis of Quercetin Methylated Derivatives by Expression of FOMT in Escherichia coli
    TIAN Miaomiao, GUO Jiajing, LIU Juan, SHAN Yang
    2022,41(7):111-119, DOI: 10.3969/j.issn.1673-1689.2022.07.010
    [Abstract] (1215) [HTML] (0) [PDF 2.03 M] (2232)
    Abstract:
    Quercetin is a kind of important citrus flavonoid with antibacterial, anti-inflammatory and antioxidant activities, but with poor water solubility and lipid solubility. It has been proved that the metabolic stability and bioavailability of quercetin can be improved by methylation, and microbial transformation method is a good method to obtain methylated quercetin. In this study, 11 flavonoid O-methyltransferase(FOMT) from different sources were screened and classified according to methylation sites, and then the corresponding Escherichia coli engineering bacteria were constructed. Four mono O-methylated quercetin（tamarixetin, rhamnetin, isorhamnetin and 3-O-methylquercetin）were synthesized by fermentation with quercetin as substrate. The highest yields were 31.17, 11.17, 8.90, 52.95 mg/L, respectively. Then, the co-culture system of E.coli was constructed, and the whole cell catalyst containing MpOMT4 and OsNOMT was added step by step. By adjusting the proportion and biomass of the two bacteria in the system, it was finally determined that when the dry weight of cell was 24 g/L and the ratio of cell 1 and cell 2 was 1∶2, and the highest yields of 4′, 7-dimethoxyquercetin was 21.56 mg/L.
    Research Progress in Lactic Acid Bacteria Fermentation Technology of Plant-Based Foods
    GUAN Qianqian, XIONG Tao, XIE Mingyong
    2022,41(7):1-11, DOI: 10.3969/j.issn.1673-1689.2022.07.001
    [Abstract] (1117) [HTML] (0) [PDF 5.09 M] (3150)
    Abstract:
    Plant-based foods generally refer to food made from plant materials. There is much room for the growth of plant-based foods in the era of great health. Lactic acid bacteria (LAB) fermentation technology has great potentials in the development of diversified plant-based foods, which can achieve the diversification of flavor and health of plant-based foods. Thus, LAB-fermented plant-based foods industry is very promising in the future. This review summarizes the types of LAB-fermented plant-based foods, the relevant basic theories, key technologies as well as the industrialization status at home and abroad, and briefly discusses the main development trend of LAB-fermented plant-based food industry from the aspects of basic theory, key technology, and product a development. The aim of this review is to provide reference for the research and development of new LAB fermented plant-based food products.
    Research Progresses of Medium- and Long-Chain Triacylglycerols in Human Milk
    YUAN Tinglan, WEI Wei, YE Xingwang, LIU Zhengdong, YAN Zhiyuan, JIN Qingzhe, WANG Xingguo
    2022,41(6):41-50, DOI: 10.3969/j.issn.1673-1689.2022.06.005
    [Abstract] (1621) [HTML] (0) [PDF 1.28 M] (1818)
    Abstract:
    Triacylglycerols in human milk are important for infant lipid digestion and absorption. Previous research by our group has shown that human milk is naturally rich in medium- and long- chain triacylglycerols (MLCT). MLCTs are the most abundant triacylglycerols in human milk, accounting for about 30% of the total triacylglycerols, and the main structure of MLCT is a single medium chain (MLL) type triglyceride with one medium-chain fatty acid and two long-chain fatty acids. There are few medium-chain triacylglycerols (MCT) in human milk. The content, composition and influencing factors of MLCT in human milk, and the differences between human milk and infant formulas are reviewed in this paper. The digestive and metabolic characteristics of MLCT are summarized, as well as the research progress of MLCT type human milk substitute fat. The research would provide theoretical basis for the development of infant formula.
    Research Progresses on Technologies for Edible Vegetable Oil′s Preparation and Refining
    YE Zhan, XU Yongjiang, LIU Yuanfa
    2022,41(6):1-12, DOI: 10.3969/j.issn.1673-1689.2022.06.001
    [Abstract] (1813) [HTML] (0) [PDF 1.82 M] (2795)
    Abstract:
    The modern edible oil manufacturing technology has been developed for more than half a century in China. With the advent of a new round of scientific and technological revolution and industrial revolution, the research of new technologies of edible vegetable oil preparation and refining has attracted extensive attention. The important way to realize the industrial transformation, structural readjustment and development facilitation was through the flexible processing and accurate and appropriate processing technology of oils and greases based on the low-carbon and green manufacturing, high efficiency and low energy consumption, individualization of products, and new demands of nutrition and health. The authors briefly summarized the current research progress of novel technologies from three aspects, i.e. the oil-bearing materials pretreatment technology, the oil manufacturing technology, and the oil refining technology. The current application problems have been analyzed, and the future development trends have been prospected, providing the references of future oil technology development in China.
    Research Progress in Mycotoxin Degradation Technology
    JI Jian, YU Jian, WANG Liangzhe, ZOU Dong, FU Xuran, SUN Jiadi, ZHANG Yinzhi, SUN Xiulan
    2022,41(5):1-10, DOI: 10.3969/j.issn.1673-1689.2022.05.001
    [Abstract] (1347) [HTML] (0) [PDF 1.51 M] (2079)
    Abstract:
    Mycotoxins are important pollutants that have long been a serious problem of food security, especially for cereal crops. Therefore, the detection and degradation of mycotoxins has always been a focus of food safety research. According to the existing research, the main degradation methods are physicochemical and biological methods. In addition, a variety of synergistic degradation methods have emerged with a diversified trend. Therefore, the recent research efforts in different strategies used to control the contamination of various mycotoxins in food and other products were reviewed in this article, aiming to further promote the application of more convenient and efficient mycotoxin degradation methods to the relevant food fields, to reduce the impact of degradants on food quality, and to inspire new mycotoxin degradation methods. The corresponding toxin production mechanisms were analyzed, and the advantages and disadvantages of various methods to prevent and control mycotoxins at present were discussed. At the same time, the future development trend of mycotoxin degradation methods in food industry was prospected, and new research points were put forward.
    Effect of Temperature and Time on Flavor Characteristics of Corn Peptides Maillard Reaction Products
    YU Jingyang, ZHOU Ye, ZHANG Xiaoming, XIA Shuqin
    2022,41(4), DOI: 10.3969/j.issn. 1673-1689.2022.04.009
    [Abstract] (815) [HTML] (0) [PDF 1.75 M] (1876)
    Abstract:
    Based on the system of corn peptides-xylose-cysteine, the relationship between temperature, time and flavor profile and composition of Maillard reaction products was investigated. Results showed that with the increase of temperature（100~140 ℃） and the expansion of time (60~180 min), the meaty flavor, roasted flavor, mouthful taste and flavor persistence of Maillard reaction products increased continuously. But the overall acceptability increased at first and then decreased, the score of 120~150 min was higher at 120~130 ℃. The increase of temperature promoted the reaction toward degradation, and the types and contents of flavor amino acids and key volatile flavor compounds increased with the increase of temperature and time. Based on partial least square regression analysis, the relevant contribution components of different sensory characteristics were clarified. Furan, sulfur and ketone compounds were significantly positively correlated with meaty flavor, furan compounds have a significant effect on the roasted smell, peptides with relative molecular weight less than 1 000 had an important contribution to mouthful taste and flavor persistence, and bad smell mainly came from sulfur-containing compounds. This study can provide guidance for the directional preparation of Maillard reaction products of corn peptides with different flavor characteristics.
    Isolation, Screening and Tolerance of Histamine Degrading Strains from Fish Sauce
    ZHU Cuicui, WANG Haiying, ZHAO Yuying, XU Ying, WANG Dongfeng
    2022,41(3), DOI: 10.3969/j.issn. 1673-1689.2022.03.002
    [Abstract] (1127) [HTML] (0) [PDF 1.69 M] (1595)
    Abstract:
    Biogenic amines widely existed in some foods, especially in fermented foods, which have certain hidden danger of food safety. In order to obtain biogenic amines degrading strains used in fish sauce and other fermentation products, non-biogenic amines producing strains were primarily screened from the natural fermentation fish sauce by double-layer chromogenic medium method, which was re-screened by high-performance liquid chromatography (HPLC) method to obtain a strain MZ5 with high efficiency of histamine degradation. The strain was identified as Pichia kudriavzevii, and the strain showed high histamine degradation activity in the range of 10~200 mg/L histamine concentration, 0~5% volume fraction of ethanol, pH 5~7 and 0~8 g/dL NaCl. The histamine degradation rate was 98.61% at the initial histamine mass concentration of 50 mg/kg and pH 7. Pichia kudriavzevii had good tolerance to ethanol, pH and salt concentration, and could be used as the fermentation preparation. This study could provide a research basis for the development of biological amine degradants in fermented food.
    Progress of Biological Functions of Vine Tea and Dihydromyricetin
    LUO Feijun, DING Jinping
    2022,41(2):8-21, DOI: 10.3969/j.issn.1673-1689.2022.02.002
    [Abstract] (1712) [HTML] (0) [PDF 1.80 M] (1986)
    Abstract:
    Vine tea is classified as an Ampelopsis grossedentata of the Ampelopsis michx. in the the family of Vitacea. Vine tea is rich in flavonoids, among which dihydromyricetin (DMY) is the most important component. Scientific research has found that vine tea and its main bioactive components have various biological effects such as anti-cancer, anti-oxidation, lipid-lowering, anti-inflammation, anti-bacteria and anti-fatigue. Current studies have found that vine tea and its main bioactive components participate in different biological functions via targeting some important genes and regulating signal transduction pathways. However, the molecular mechanism of its effects is still unclear. In this paper, the biological activities, signal transduction pathways and key target genes of vine tea and its main bioactive components were systematically reviewed according to the updated domestic and international progress, expecting to provide theoretical reference for the in-depth study of vine tea and its bioactive components, and to be conducive to the further development and utilization of vine tea and its main bioactive components in the future.
    Fabrication of Immunochromatography Strip for Tebuconazole Based on Colorimetric and Fluorescent Dual-Signal Detection
    ZHAO Yun, CAI Yina, ZHANG Cunzheng, PENG Chifang
    2022,41(1):36-43, DOI: 10.3969/j.issn.1673-1689.2022.01.005
    [Abstract] (1224) [HTML] (0) [PDF 2.04 M] (1663)
    Abstract:
    Based on Au@PDA core-shell nanoparticles (NPs) and the fluorescence quenching toward quantum dots, a dual-signal readout mode lateral flow immunoassay strip (LFIA) was fabricated for qualitative or quantitative determination of tebuconazole in fruits and vegetables. The effects of the preparation of Au@PDA and Au@PDA-antibody complex, the load of sensing elements and buffers of the strip were investigated on the strip sensitivity. Under the optimal conditions, the qualitative detection limit of tebuconazole by the naked eyes was 1 μg/mL in colorimetric mode and 100 ng/mL in fluorescent detection mode. The developed strip was applied in the tebuconazole detection in cucumber samples. And the results showed the interference of sample matrix could be eliminated by an appropriate dilution of cucumber sample extract. The limit of detection for tebuconazole in cucumber was 0.8 mg/kg, meeting the limit requirement of national safety standard.
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Journal Information

    Competent Authority：Ministry of Education of the People's Republic of China
    Sponsor：Jiangnan University
    Publishing Institute：Editorial Department of Journal of Food Science and Biotechnology
    Editor-in-chief：Chen Wei
    Co-Editor-in-Chief：Fan Liuping
    Address：No. 1800, Lihu Avenue, Wuxi 214122, Jiangsu Province,China
    PostCode：214122
    Tel：0510-85913526
    E-mail：xbbjb@jiangnan.edu.cn
    ISSN：1673-1689
    CN：32-1751/TS

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Copy Right：Editorial Board of Journal of Food Science and Biotechnology

Address：No. 1800, Lihu Avenue, Wuxi 214122, Jiangsu Province,China  PostCode：214122

Phone：0510-85913526  E-mail：xbbjb@jiangnan.edu.cn

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