Submission GuidelinesPublishing EthicsCopyright Statement Submitting Online
    Select AllDeselectExport
    Display Method:
    Review
    Research Progress on Efficient Production Technologies of Important Active Vitamin 25-Hydroxyvitamin D3
    XU Zhi-nan, TIAN Shu-yu, BI Ke, HUANG Lei, LIAN Jia-zhang
    2024,43(10):1-11
    [Abstract] (20) [HTML] (3) [PDF 7.10 M] (29)
    Abstract:
    25-Hydroxyvitamin D3 (25-hydroxyvitamin D3,25(OH)VD3) is recognized as the primary active metabolite of vitamin D3 (VD3) in humans and animals. Compared with VD3, higher physiological potency is exhibited, and the metabolic burden on the liver is significantly reduced, making it regarded as an important food and feed additive with growing market demand. At present, 25(OH)VD3 is primarily produced on a small scale through chemical derivatization using sterols isolated from natural raw materials. However, several limitations are associated with this production process, including restricted raw material sources, the high cost of natural sterol separation and purification, and low overall yield due to the numerous chemical synthesis steps involved. With the rapid advancement of synthetic biology, various promising technologies have been developed, including the biotransformation of intermediates in the VD3 synthetic pathway and even one-step production from glucose using engineered yeast. In this review, the advantages and disadvantages of total or semi-synthesis methods were introduced first, followed by a summary of the biotransformation of 25(OH)VD3 from VD3, and a detailed discussion is provided on the latest advances in the biosynthesis of 25(OH)VD3 from glucose using engineered yeast. It is expected that this work will facilitate the exploration of promising industrial strategies for 25(OH)VD3 in the future.
    Progress in Synthetic Biology of Bovine Whey Proteins
    ZHAI Zheng-yuan, HOU Kai-xuan, WANG Yi
    2024,43(10):12-20
    [Abstract] (14) [HTML] (2) [PDF 661.59 K] (20)
    Abstract:
    Bovine whey protein accounts for about 20% of the total protein mass in cow's milk. With its rich nutritional value and multifunctionality, it is widely applied in the food industry and has substantial market demand. However, domestic production of bovine whey protein faces challenges such as insufficient raw materials and a lack of efficient separation technologies. Traditional production methods are complex and generate significant "three wastes" pollution. Recent advancements in synthetic biology have enabled the construction of microbial cell factories for the large-scale synthesis of food proteins. Currently, this heterologous protein expression technology has been gradually applied to bovine whey protein production. The functions and applications of bovine β?-lactoglobulin and α-lactalbumin are outlined, the current status of biosynthesis using various expression systems is described, and the future optimization of chassis cells and development of more efficient expression components for the industrial production of bovine whey proteins are envisioned.
    Research Progress on the Alleviating Effects and Mechanisms of Probiotics on Diet-Induced Lipid Metabolism Disorders
    GU Min-wen, LIU Hao-wen, ZHU Chen-xin, DING Si-qi, YAO Yuan-yue, CUI Jie, LI Wen-hui, ZHANG Jian, JIANG Jin-chi, HU Yong-hong
    2024,43(10):21-31
    [Abstract] (8) [HTML] (2) [PDF 6.41 M] (20)
    Abstract:
    Diet-induced lipid metabolism disorders are associated with a variety of diseases and have gradually become a global public health concern. An increasing number of studies have demonstrated that probiotics exhibit regulatory effects on lipid metabolism, highlighting their potential in preventing and mitigating diseases related to such disorders. The author provides a comprehensive overview of the alleviating effects of probiotics on gut microbiota dysbiosis, inflammatory bowel disease, and decreased immunity caused by diet-induced lipid metabolism disorders. The regulatory mechanisms of probiotics on lipid metabolism is elaborated from some perspectives including the gut-liver axis, key metabolic substances, and strain-specific characteristics. This review offers insights and references for developing probiotics with efficacy in modulating diet-induced lipid metabolism disorders.
    Research Progress on Bioactivities and Applications of Berry Seed Oils
    WANG Jian-kang, GUO Shi-qiong, WANG Jing, WEI Li-na, FENG Li, HUANG Jun-rong, Fereidoon SHAHIDI
    2024,43(10):32-43
    [Abstract] (13) [HTML] (4) [PDF 4.79 M] (18)
    Abstract:
    Berry seed oils are functional oils extracted from berry seeds, which are by-products of the berry processing industry. Berry seed oils are rich in polyunsaturated fatty acids such as linoleic acid and α-linolenic acid, as well as bioactive compounds including tocopherols, carotenoids, squalene and phytosterols. This compounds provide abundant nutrients and exert multiple health benefits, making berry seed oils ideal dietary supplements. The author reviewed the chemical compositions, bioactive properties, and potential applications of seed oils from sea buckthorn, raspberry, pomegranate, grape, blackberry, blueberry, and kiwi fruit seed oils in the fields of functional foods, medicine, and cosmetics. The limitations of the current research on berry seed oils and their bioactive properties were also elucidated, and key areas of future research was highlighted to provide a reference for further accelerating the development and utilization of berry seed oils and advancing the berry seed oil industry in China.
    Research Article
    Extraction Effect of Chitosan Modified Attapulgite on Nucleic Acid of Foodborne Pathogenic Bacteria
    WANG Mo-fan, PENG Ying-jing, LI Peng, CHENG Yu-liang, YU Hang, XIE Yun-fei, YAO Wei-rong, GUO Ya-hui
    2024,43(10):44-53
    [Abstract] (13) [HTML] (0) [PDF 7.47 M] (24)
    Abstract:
    Surface modification of attapulgite (ATP) using chitosan was conducted to investigate the improvements in the adsorption performance of ATP, and a DNA extraction method based on chitosan-modified ATP was established to achieve low-cost and high-efficiency extraction of genomic DNA from foodborne pathogens. The material was characterized by X-ray diffraction spectroscopy and other techniques, while adsorption kinetics and adsorption isotherm models were used to investigate the adsorption mechanism of modified materials on DNA. Genomic DNA of three foodborne pathogenic bacteria was selected for extraction to investigate the extraction yield, purity, integrity, and stability. The results showed that the experimental data were well-described by the pseudo-first-order kinetic model and Freundlich model. Chitosan modification can significantly improve the adsorption performance of ATP. The saturation adsorption capacity of chitosan-ATP for herring sperm DNA achieved 23.648 μg/mg with high-quality and high-purity, and the chitosan-ATP based extraction method also showed good repeatability.
    Effects of Fumaric Acid on Growth and Secondary Metabolism of Monascus purpureus
    QIN Yu-hui, WANG Hai-jiao, CHENG Ying, WANG Cong-cong, SUN Qing, DONG Hui-jun, ZHANG Bo-bo, LIU Cheng-jian, WANG Cheng-tao, ZHANG Chan
    2024,43(10):54-64
    [Abstract] (8) [HTML] (1) [PDF 24.38 M] (21)
    Abstract:
    Monascus fermentation can produce various beneficial secondary metabolites, such as Monacolin K, Monascus pigments, and so on. Monacolin K can inhibit cholesterol synthesis and reduce blood lipid levels. However, wild-type Monascus strains have extremely low yields of Monacolin K, significantly limiting the application of functional Monascus products. The previous metabolomics analysis of the author’s research team revealed that the tricarboxylic acid cycle (TAC) is involved in regulating Monacolin K synthesis, and fumaric acid expression was positively correlated with the synthesis of Monacolin K. To further investigate the effect of fumaric acid on the growth and secondary metabolism of Monascus purpureus and to improve Monacolin K yield in Monascus purpureus, the author utilized the wild-type strain Monascus purpureus M1 as the fermentation strain. Using methods such as dry weight measurement, spectrophotometry, scanning electron microscopy, ultra-high-performance liquid chromatography, and real-time quantitative PCR, this author investigated the impact of fumaric acid addition on Monascus growth and the synthesis of secondary metabolite Monacolin K, as well as the yellow, orange, and red pigments of Monascus. The results demonstrated that fumaric acid addition inhibited the growth of mycelia and the synthesis of Monascus pigments. However, it increased the degree of mycelial folding and density, with Monacolin K production showing a 49.38% increase compared to the control. Additionally, nine genes associated with Monacolin K synthesis exhibited varying degrees of upregulation.
    Synergistic Effects of Probiotic-Vitamin D-Inositol Combination Intervention on Gestational Diabetes Mellitus on Mice
    LAN Xiao-wen, ZHAO Jian-xin, CHEN Wei, YANG Bo
    2024,43(10):65-77
    [Abstract] (10) [HTML] (2) [PDF 21.56 M] (22)
    Abstract:
    Various dietary factors, including probiotics, vitamin D, and inositol, have been shown to alleviate gestational diabetes mellitus (GDM). However, research on the combined intervention of these dietary factors for GDM remains limited. The author aimed to combine these dietary factors and modulate various metabolic pathways to address the complex metabolic disturbances associated with GDM. A GDM mouse model was induced by streptozotocin (STZ) combined with a high-fat diet. The dosage was 5×108 CFU/d for probiotics, 5 μg/(kg·d) for vitamin D, and 100 mg/(kg·d) for inositol. The results indicated that, compared to individual probiotic interventions or pairwise combinations, the three-component dietary intervention more effectively regulated the gut microbiome, alleviated inflammation, oxidative stress, endoplasmic reticulum stress, and disturbances in hepatic glucose and lipid metabolism, as well as pancreatic damage, and improved glucose and insulin homeostasis. This supports the hypothesis that the synergistic effects of these three dietary factors, through their joint regulation of multiple metabolic pathways, can lead to improved health outcomes and greater economic benefits.
    A Study on Preparation and Quality Characteristics of Moso Bamboo Shoot Powder Steamed Buns
    LIANG Mei-yuan, YANG Jia-yang, ZHAO Meng-di, NIU Fuge, WANG Xiao-ling, LI Zhe, HU Xin-yu, YANG Jin-lai, YANG Hui-min, WU Liang-ru, PAN Wei-chun
    2024,43(10):78-87
    [Abstract] (12) [HTML] (0) [PDF 3.88 M] (28)
    Abstract:
    Bamboo shoots are abundant in China but their utilization rate is low. To enhance the utilization rate of moso bamboo shoots, the author used moso bamboo (Phyllostachys heterocycla (Carr.) Mitford cv. Pubescens) shoots as the raw material, and investigated the impact of varying additions of moso bamboo shoot powder on the key parameters of steamed bun preparation processes and the final product quality. Additionally, an image segmentation technique based on the region-growing method and maximum entropy method was developed to analyze the distribution of pores within the steamed bun and their influence on product quality. The results showed that the steamed buns performed best in terms of overall quality when the moso bamboo shoot powder mass fraction was 2%. This study developed a computer vision algorithm (image segmentation algorithm) to address the issue of uneven light intensity distribution in images, and analyzed the microscopic pore structure inside the steamed buns, providing a novel approach for evaluating the quality of the steamed buns.
    Effects of Different HLB Value of Emulsifiers on the Quality of Butter-Based Whipped Cream
    ZHU Ya-cheng, XU Fei-fei, LIU Fei, XIA Yi-xun, CHEN Mao-shen, Zhong Fang
    2024,43(10):88-96
    [Abstract] (8) [HTML] (1) [PDF 8.36 M] (18)
    Abstract:
    Whipped cream, known for its excellent foaming properties and texture, is widely used in the production of ice cream, bread, and cakes. However, the high transportation costs and short shelf life associated with fresh cream in the composition of whipped cream limit its further development. This study prepared the butter-based whipped cream using butter as the fat source and investigated the impacts of emulsifiers with different hydrophilic-lipophilic balance (HLB) values (monoglyceride, sucrose fatty acid ester) on the particle size, apparent viscosity, and microstructure before whipping, as well as the impacts of whipping time, whipping foam rate, hardness, whey leakage rate, and rheological properties after whipping. The results were interpreted from the perspectives of interfacial properties and crystallization characteristics. It was found that when the HLB value of the blended emulsifiers was 10, the emulsion particle size was (7.80±0.87) μm, the interfacial protein adsorption amount was (20.44±0.44) mg/m2, and the stability was good. The whipping time was moderate, the whipping foam rate was (167±2)%, and the whey leakage rate was (15±2)%. The butter-based whipped cream exhibited good whipping and storage properties, providing theoretical basis for the industrial production of butter-based whipped cream.
    Alleviating Effect of Lactobacillus plantarum CCFM8661 Combined with Stachyose on Lead Toxicity in Mice
    KONG Qing-min, LIU Zhen-guo, LI Qin-li, ZHANG Shu-rong, FU Da-wei, XU Wei, MA Yong-qiang
    2024,43(10):97-108
    [Abstract] (10) [HTML] (0) [PDF 35.94 M] (20)
    Abstract:
    Synbiotics is a microbial formulation composed of probiotics and prebiotics that can simultaneously exhibit the functions of both. The previous study of the author has confirmed that Lactobacillus plantarum (L. plantarum) CCFM8661 is a strain with significant protective effects against lead toxicity. Stachyose is a high-quality prebiotic oligosaccharide, known for its physiological functions such as regulating gut microbiota, providing antioxidant effects, and aiding in detoxification. The author investigated the effects of a synbiotic combination of L. plantarum CCFM8661 and stachyose on alleviating liver and kidney damage induced by lead exposure in mice, and explored its impacts on physiological and biochemical indicators in mouse tissues, gut microbiota structure, and fecal metabolites. The results showed that the combined application of of L. plantarum CCFM8661 and stachyose significantly enhanced the alleviation of lead poisoning, with the high-dose combination showing a more pronounced effect in reducing the lead mass fraction in tissues and mitigating antioxidative damage. Moreover, the combined intervention of L. plantarum CCFM8661 and stachyose significantly affected the abundance of specific gut bacteria such as Ruminococcaceae UCG-014, Ruminococcus 1, Alistipes, and Akkermansia. It also modulated gut microbiota metabolism, influencing the levels of hippuric acid, 3-phenylpropionic acid, estrophin, as well as various short-chain fatty acids and amino acids, which may provide potential benefits for mice with lead poisoning. These findings suggested CCFM8661 compound stachyose may serve as a novel formulation for the mitigation of intestinal lead toxicity.
    Establishment of an HPLC Method for Simultaneous Determination of Ten Flavonoids in Germinated Black Wheat
    LI Qian, ZHANG Yue-yao, YANG Zi-yi, LIU Rui, Li Xiao-dong, YU Zhang-long, SUN Yuan-lin
    2024,43(10):109-119
    [Abstract] (4) [HTML] (0) [PDF 1.74 M] (37)
    Abstract:
    To investigate the changes in the mass fraction of flavonoids in the germination process of black wheat, a high-performance liquid chromatography (HPLC) method was established for simultaneous determination of 10 flavonoids in germinated black wheat. An Agilent 1260 ZORBAX SB-C18 column (4.6 mm×250 mm×5 μm) was used as the stationary phase, with a gradient elution of acetonitrile and 0.8% phosphoric acid aqueous solution as the mobile phase. The flow rate was set at 0.8 mL/min, with a detection wavelength of 225 nm and the column temperature maintained at 25 ℃. The results showed that the mass concentration of 10 flavonoids, including puerarin, epicatechin, rutin, luteolin, quercetin, apigenin, naringenin, kaempferol, isorhamnetin, and chalcone, exhibited a good linear relationship with peak area (R2≥0.999 1, n=6) within the mass concentration range of 20~100 μg/mL. Precision, repeatability, and stability tests of these compounds showed that the relative standard deviation (RSD) of the peak area was less than 2.00%, and the spiked recovery rate ranged from 98.72% to 102.03%, demonstrating the accuracy and reliability of the established method. Additionally, the extraction method for 10 flavonoids in germinated black wheat was optimized, with the best efficiency achieved using a hydrochloric acid-ethanol solution with a 70% ethanol volume fraction(a solid-to-liquid ratio of 1 g∶25 mL), and refluxing at 85 ℃ for 90 min. The mass fractions of 10 flavonoid were also determined in black wheat germinated for 1, 3, 5, and 7 d. This research lays a foundation for studying functional bioactive ingredients in germinated black wheat and offers a reference for the quality control and evaluation of its products.
    Effect of Lotus Seed Red-Skin Flavonoids on Quality and Digestibility of Steamed Buns
    XU Hong, WANG Cong-cong, GONG Ling-xiao
    2024,43(10):120-129
    [Abstract] (9) [HTML] (0) [PDF 5.83 M] (21)
    Abstract:
    The lotus seed red-skin is rich in various bioactive compounds, but its application is limited due to its bitter taste. In this study, a flavonoids-enriched extract with a purity of 90% was prepared and added to steamed buns. The specific volume, color, textural properties, sensory evaluation and in vitro digestion characteristics of steamed buns were measured. The results showed that the red-skin flavonoid extract exhibited a strong inhibitory effect on α-glucosidase. With the increase in the mass fraction of lotus seed red-skin flavonoids, the specific volume of the steamed buns first increased and then decreased, while the L* values of the crust and crumb gradually decreased. Hardness, adhesiveness, and chewiness gradually increased, while stickiness, springiness, elasticity, and cohesiveness gradually decreased. Sensory evaluation showed that steamed buns with 0.5% and 1.0% mass fractions of lotus seed red-skin flavonoids were highly acceptable, with no obvious bitterness or other undesirable flavors, have a better shape, improved resilience, and a stronger bite. Furthermore, lotus seed red-skin steamed buns effectively slowed the starch hydrolysis rate, significantly reducing the content of rapidly digestible starch while increasing the content of resistant starch. Compared with regular white steamed buns, the steamed buns with 2.0% mass fraction of red-skin flavonoids showed a significantly lower estimated glycemic index (eGI), comparable to that of commercially available low-glycemic index (GI) bread.
    Effect of Seaweed Biostimulant on Storage Quality of ‘Rainier’ Sweet Cherries During Cold Storage Under Different Packing Methods
    ZHI Huan-huan, DAI Hui-min, DONG Yu
    2024,43(10):130-139
    [Abstract] (10) [HTML] (1) [PDF 1.89 M] (22)
    Abstract:
    This study aims to investigate the effects of seaweed biostimulant (BIO) and packaging materials on ‘Rainier’ sweet cherries produced from the Qinghai Plateau region. The gas composition in bags, fruit quality, physiological disorders, membrane peroxidation, antioxidant substances, antioxidant activity, and sensory quality were analyzed after the fruits were treated with different mass concentrations of BIO combined with polyethylene (PE) bags or modified atmosphere packaging (MAP) during cold storage at 0 ℃ for 4 and 6 weeks. The results showed that after 6 weeks of cold storage with or without BIO treatment, the volume fractions of O2 and CO2 in PE bags were equal to those in the environment, while the MAP treatment demonstrated a reduction in the O2 volume fraction and an elevation in the CO2 volume fraction in bags. Under the treatments of 2.5, 5.0, and 10.0 g/L BIO combined with MAP, the volume fractions of O2 and CO2 in the packing were 7.13%~7.30% and 8.67%~9.40%, respectively, after 6 weeks of cold storage, which meant that the treatments inhibited the respiration of fruits. Additionally, the combinations of 2.5 g/L BIO combined with MAP significantly delayed the declines in fruit firmness, stem pull force, and titratable acids, inhibited the increases in weight loss, decay rate, stem browning rate, surface pitting index, and malondialdehyde level, and maintained high levels of total phenols and total flavonoids as well as high antioxidant activities and high sensory characteristics including texture, acidity, sweetness, and flavor during 6 weeks of cold storage. To effectively prolong the storage life and maintain the quality of ‘Rainier’ sweet cherries. The postharvest fruits should be immediately soaked in 0 ℃ distilled water containing 2.5 g/L BIO, packed with MAP, and sold within 6 weeks. The cherries treated according to this protocol had high storage quality, antioxidant properties, and sensory quality.
    Preparation of Flavor Peptides from Stropharia rugosoannulata and Study of Their Antioxidant Activity
    CHEN Rong-rong, LI Wen, WU Di, ZHANG Zhong, BAO Da-peng, YANG Yan, CHEN Wan-chao
    2024,43(10):140-152
    [Abstract] (9) [HTML] (1) [PDF 8.69 M] (20)
    Abstract:
    To promote the deeper utilization of Stropharia rugosoannulata (S. rugosoannulata) a flavorful and functional peptide base was prepared. The optimal enzymatic hydrolysis process for the soluble peptides from S. rugosoannulata was studied, and the molecular weight distribution characteristics and in vitro antioxidation activity of hydrolysate were analyzed. Based on the evaluation index of soluble peptide mass fraction, assisted by the results of bionic electronic tongue, the best protease, enzymatic hydrolysis mode, enzymatic hydrolysis temperature, enzymatic hydrolysis time, enzyme addition amount and material liquid ratio were screened, and then three factor and three level experiments were designed by using Design Expert software to determine the optimal enzymatic hydrolysis preparation process. The results showed that neutral protease and flavor protease had better hydrolysis effect. The optimum process for polypeptide preparation was as follows: the hydrolysis process was double enzyme step hydrolysis, temperature was 50 ℃, the ratio of material to liquid was 1 g∶30 mL, neutral protease hydrolysis time was 76 min, the amount of enzyme added was 1 175 U/g, the hydrolysis pH was 7.5, flavor protease hydrolysis time was 20 min, the addition amount was 490 U/g, and the hydrolysis pH was 7.0. With the optimal conditions, the soluble peptide mass fraction of the hydrolysate was 245.45 mg/g, and the umami and salty value were high, which can effectively improve the bad flavor. Meanwhile, the molecular weight of polypeptide was low and concentrated, and the proportion of polypeptide with molecular weight less than 500 is 83.55%. Moreover, enzymatic hydrolysate had good antioxidant activity in vitro. The scavenging rates of 1.0 mg/mL hydrolysate to DPPH and ABTS were 81.84% and 65.25%, respectively, and the IC50 were 0.19 mg/mL and 0.56 mg/mL, respectively. To sum up, through optimization of enzymatic hydrolysis process, the hydrolysate of S. rugosoannulata had high polypeptide content, low molecular weight, demonstrated both good taste and antioxidant capacity.
    Study on Antioxidant Activities of Phenolic Compounds in Non-Centrifugal Sugar
    CHEN Rong-hua, WANG Ming-wei, JIANG Bo, CHEN Jing-jing
    2024,43(10):153-162
    [Abstract] (11) [HTML] (1) [PDF 8.68 M] (24)
    Abstract:
    To investigate the antioxidant activity of non-centrifugal sugar, tert-butyl hydroperoxide (t-BHP)-induced Caco-2 cells were used as the model of oxidative damage to assess the effects of non-centrifugal sugar crude extracts on cell viability, intracellular reactive oxygen species (ROS) levels, and cellular antioxidant activity (CAA). Additionally, high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) was employed to analyze the main active phenolic compounds in non-centrifugal sugar. The results demonstrated that the non-centrifugal sugar extract could alleviate apoptosis induced by t-BHP, significantly reduce intracellular ROS levels, and exhibit notable antioxidant activity. The CAA value of the non-centrifugal sugar extract was equivalent to 12.27 μmol quercetin per gram of extract. Moreover, the non-centrifugal sugar extract contained phenols substances such as protocatechuic acid, vanillic acid, chlorogenic acid, cyanidin chloride, coumarin, and apigenin. This study provides a theoretical foundation for exploring the bioactivity of non-centrifugal sugar and its extracts, as well as the development of related functional products.
    Study on the Extraction and Properties of Keitt Mango Starch
    HU Fang-yang, DENG Jian, ZHANG De-xiang, LIU Cai-hua, MAI Xin-yun, ZHU Zheng-jie
    2024,43(10):163-172
    [Abstract] (11) [HTML] (1) [PDF 12.92 M] (24)
    Abstract:
    To explore the further development and utilization of mango and its by-products, this study focused on the extraction of mango starch from both the flesh and kernel of Keitt mangoes and compared the physicochemical properties of mango flesh starch, mango kernel starch, and the dried residue powder after extraction. The results showed that the starch content in mango flesh (90.02 μg/mg) was higher than that in mango kernel (78.64 μg/mg). Both starches primarily consist of amylopectin, with mango kernel starch containing a particularly high amylopectin content, accounting for 93.15%. Further analysis of the physicochemical properties of mango starch and its residual dry powder revealed that although there was no significant difference in gelatinization between mango flesh starch and mango kernel starch, mango flesh starch had the smallest particle size, with uniformly round particles. It also exhibited stronger expansion capacity, and the starch gelled completely at 80 ℃ to form a honeycomb-like network structure. In addition, the dried powder of mango residue showed improved solubility and swelling capacity after extraction. These findings provide a theoretical basis for the development of new food raw materials and the enrichment of starch varieties. Moreover, they contribute to expand the application of mango and its by-products in the food industry and beyond, so as to facilitate the high-value utilization of mango and its by-products.
    Select AllDeselectExport
    Display Method:
    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] (905) [HTML] (0) [PDF 1.68 M] (15736)
    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] (699) [HTML] (0) [PDF 4.57 M] (15909)
    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] (895) [HTML] (0) [PDF 2.80 M] (15978)
    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] (522) [HTML] (0) [PDF 3.55 M] (2084)
    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] (988) [HTML] (0) [PDF 2.74 M] (2164)
    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] (259) [HTML] (0) [PDF 4.01 M] (2265)
    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] (1127) [HTML] (0) [PDF 2.03 M] (2158)
    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] (1061) [HTML] (0) [PDF 5.09 M] (3090)
    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] (1572) [HTML] (0) [PDF 1.28 M] (1753)
    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] (1777) [HTML] (0) [PDF 1.82 M] (2726)
    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] (1306) [HTML] (0) [PDF 1.51 M] (2018)
    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] (770) [HTML] (0) [PDF 1.75 M] (1808)
    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] (1089) [HTML] (0) [PDF 1.69 M] (1542)
    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] (1673) [HTML] (0) [PDF 1.80 M] (1918)
    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] (1211) [HTML] (0) [PDF 2.04 M] (1592)
    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.
    Select AllDeselectExport
    Display Method:

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：Jiang Bo
    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

External Links

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

Supported by:Beijing E-Tiller Technology Development Co., Ltd.

WeChat

Mobile website