Yihong Bao

The effects of covalent cross-linking of soy protein isolate (SPI-12%) with tannic acid (TA-29,58,88,117,146 μmol/g SPI) in an alkaline environment on the structure, antioxidant activity and gelation characteristics of SPI-TA conjugates were found to improve all properties. After alkali treatment, the tryptophan content in the conjugate decreased and the covalent binding rate increased. The addition of TA initiated irreversible SPI modifications, as shown by sodium dodecyl sulfate−polyacrylamide gel electrophoresis (SDS-PAGE), Fourier transform infrared (FTIR) spectroscopy, fluorescence spectroscopy and thermogravimetry. The texture analysis of the gel showed that hardness and elasticity were optimal at pH 11, and the rheological properties of the storage modulus (G′) and loss modulus (G″) increased with higher TA concentrations. Analysis of the microstructure indicates that an increase in TA concentration results in a more compact network structure. Our results indicate that pH-dependent interactions between SPI and TA modify the formation of the gel in a way that improves the rheology and textural properties of the gels.

The objective of this study was to determine antioxidant activities of water-soluble MRPs (Maillard reaction products) from the reactions between whey protein isolate (WPI) and xylose (X), glucose (G), fructose (F), lactose (L), maltose (M) and sucrose (S) at different initial pH values (3, 4, 5, 6, 7, 8 and 9). MRPs derived from the WPI-X system with increasing of pH rendered the highest browning, reducing power and DPPH radical-scavenging activity. SDS–PAGE analyses indicated formation of cross-linked proteins of large molecular mass produced from WPI-X systems. Results of FT-IR analysis indicated that the amide I, II and III bands of WPI from the WPI-X and WPI-G systems were changed by the Maillard reaction. CD spectroscopy showed that β-sheet, β-turns and random coil were increased while the α-helix was decreased after the WPI-G and WPI-X system aqueous solutions were heated. In conclusion, MRPs obtained from the WPI-X system had high antioxidant activity.

Diabetes is a global disease that endangers human health. As reported, saponins are effective bioactive compounds for treating type 2 diabetes mellitus (T2DM) and have nontoxic side effects. This study aimed to examine the hypoglycemic effects of Polygonatum sibiricum saponin (PSS) on T2DM mice. We found that PSS could significantly decrease the levels of insulin secretion and fasting blood glucose (FBG) in T2DM mice. And the level of triacylglycerol (TG), total cholesterol (TC) and low-density lipoprotein cholesterol (LDL-C) in the blood was decreased. In contrast, the content of high-density lipoprotein cholesterol (HDL-C) was increased. 16S rDNA sequencing was used to evaluate the changes in the gut microbiota of T2DM mice, and metabolites were analyzed by metabolomic profiling. The results showed that PSS could decrease the abundance of Firmicutes in T2DM mice, increase the abundance of Bacteroidetes. It also increased the abundance of some bacterial genera (Lactobacillus, Lachnospiraceae_NK4A136_group and Intestinimonas). The phenotypes of the gut microbiome also changed accordingly. Metabolomics analysis showed that carbohydrate metabolism and amino acid metabolisms, such as L-alanine and L-glutamic acid, were greatly affected by PSS. In addition, the levels of inositol and chlorogenic acid in metabolites also increased significantly under PSS intervention. In general, PSS could exert its hypoglycemic effect, regulate the gut microbiota and affect the metabolism of T2DM mice.

The goal of this study was to explore the cryoprotective effect of ice structuring protein (ISP) on the aggregation behaviour and structural changes of myofibrillar protein (MP) from quick-frozen pork patties during frozen storage. Frozen storage causes the formation of large protein aggregates and weakens MP structures. After adding ISP into patties, MP had a more stable aggregation system, which was manifested by a uniform particle size distribution and significantly higher absolute zeta potential (11.71 mV) than the control (9.56 mV) (P < 0.05). Atomic force microscopy results showed that the surface roughness of MP aggregation decreased by 9.78% with ISP after freezing for 180 d. Additionally, compared to patties without ISP, the MP carbonyl content from the ISP-treated patty decreased by 32%, and the free amino content increased by 14.99% during frozen storage. Results from circular dichroism spectroscopy and fluorescence spectroscopy showed that MP secondary and tertiary structure stability in patties improved with ISP. Overall, ISP has the potential to improve MP aggregation and structural stability during frozen storage.

The microstructure, physicochemical properties and adsorption capacities of deoiled red raspberry pomace (DRP) and its total dietary fiber (DRPF) were investigated in the study, aiming to evaluate their potential to use as functional food ingredients. The chemical composition showed that both DRP and DRPF were mainly made of lignin. Compared to DRP, DRPF exhibited significantly decreased total contents of sugar, fat, and crude protein, from 13.37%, 5.07% and 2.58% to 1.54%, 1.17% and 1.37%, respectively. The thermal gravity analysis revealed that DRP and DRPF were stable under 162 °C and 197 °C, respectively. DRPF showed higher water-holding capacity (8.97 g/g vs. 2.62 g/g in DRP), swelling ability (10.18 mL/g vs. 6.93 g/g in DRP) and water solubility (0.25% vs. 0.07% in DRP). DRP had significantly higher in vitro cholesterol, and glucose adsorption capacities. However, better adsorption capacity of toxic ions was shown in DRPF. Based on chemical composition and characteristics, DRP and DRPF are both ideal supplements for dietary fiber and might be suitable to use as anti-obesity ingredients. Moreover, DRPF may be a better choice for toxic ions removing food.

• The SFME method was used to extract essential oil of fresh finger citron peel. • Through response surface tests, optimum of essential oil extraction were obtained. • The essential oil yield from SFME method was 27.91% higher than that from HD method. • Essential oil had prime antioxidant, acetylcholinesterase & antimicrobial activity. Citrus medica L. var. sarcodactylis Swingle (finger citron) is a traditional Chinese herb and considered as a functional vegetable. In this study, a green extraction method of solvent-free microwave (SFME) was used to isolate finger citron essential oil (FEO). Under the optimal extraction process parameters, the FEO yield (1.65% ± 0.05%) from SFME was 27.91% higher than that from hydro distillation (HD) (1.29% ± 0.03%), and its total phenolic and total flavonoid content were higher than that HD. The GC–MS results further showed the contents of some active components in FEO from SFME method increased significantly, including Citronellol (+4.8%), Geraniol (+3.95%), trans-Citral (+3.92%), cis-Citral (+2.06%), α-Terpineol (+1.09%), Hexadecanoic acid (+1.02%) and Linoleic acid (+0.9%). The antibacterial activities of FEOs were comprehensively evaluated by 6-axe cobweb charts. The experimental results of antioxidant, acetylcholinesterase inhibitory and antimicrobial activity showed that FEO from SFME method were significantly better than that from HD method. No solvents were used in the extraction of essential oils by the SFME method, which was in full compliance with the current requirements of green chemistry. This research will provide a new process for the extraction of essential oil from the fresh peel of finger citron and contribute to its industry development. Schematic diagram of the extraction and evaluation of essential oil by solvent-free microwave extraction (SFME) method from fresh peel of Citrus medica L. var. sarcodactylis Swingle.

Functional lycopene-rich yogurt displays attractive nutritious and health-promoting benefits among existing functional dairy products, owing to supplement with lycopene which could enhance immunity, prevent cancer, and cardiovascular diseases. Due to poor stability and fat-solubility of lycopene, its incorporation into yogurt is challengeable. In this study, carotenoid genes for lycopene synthesis were co-introduced into probiotic Bacillus subtilis for efficient lycopene production. Further engineered B. subtilis was applied as adjunct starter culture for achieving lycopene-rich yogurt. Developed yogurt exhibited desirable physiochemical characteristics compared with plain yogurt. Moreover, lycopene-rich yogurt was endowed with significantly high antioxidant capacity. More importantly, this functionalized yogurt had attractive sensorial attributes for quality-assured food to facilitate consumer acceptance. As the first report of fortifying yogurt of lycopene using B. subtilis with improved functional properties, this study offers a new and facile clue to enrich bioactive lycopene and probiotic B. subtilis in yogurt for healthy and nutritional food development.

This study investigated the effects of reaction time in preparation of Whey Protein-Carboxymethyl Cellulose (WP-CMC) conjugates and characterized the functional properties of the conjugates. WP-CMC conjugates were prepared under the wet heating condition of the Maillard reaction. The degree of response was distinguished by variations in the pH value, browning degree, and grafting (up to 23.24%). The emulsification performance of WP-CMC was improved, which was verified by emulsifying activity (up to 4.48% increase), particle size, zeta-potential, and other indicators by conjugates. Meanwhile, the solubility (up to 24.14% increase), 1,1-Diphenyl-2-picryl-hydrazyl Radical (DPPH•) scavenging capacity (up to 3.14 times), and iron-reducing power (up to 1.98 times) of conjugates were also improved. The results of sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) confirmed the elevated molecular weight of the binders, the fluorescence spectra showed bursts and red shifts that identified changes in the hydrophobic structure of the binders, and the Fourier infrared spectroscopy analysis responded to changes in structure and functional groups. The results showed that the optimal treatment time for WP-CMC was 140 min, and the properties and functions were better than those of the simple mixture of CMC and WP, which may play a positive role in the industrial application of WP.

The effects of cinnamon extract and Ɛ-polylysine on microorganisms and storage quality of fresh Brassica rapa L. (Chinensis Group) stored at 4 °C for 12 d were investigated. The results showed that 0.062% cinnamon extract combined with 0.057% Ɛ-polylysine was superior to 0.062% cinnamon extract or 0.057% Ɛ-polylysine treatment alone in microbiological and physico-chemical properties. Cinnamon extract combined with Ɛ-polylysine reduced the weight loss and total color difference, declined polyphenol oxidase and peroxidase, maintained the higher level of ascorbic acid, chlorophyll and total phenolic content, as well as significantly inhibited the growth of microorganisms during storage compared to any single-factor. Therefore, cinnamon extract combined with Ɛ-polylysine treatment could be an effective preservation technique for fresh Brassica rapa L. (Chinensis Group).

In this work, the effects of whey protein-carboxymethyl cellulose (WP-CMC) conjugates on the environmental stability, in vitro digestion stability, storage stability and bioaccessibility of high internal phase emulsions (HIPEs) were investigated. Compared to the HIPEs stabilized by the mixture of WP and CMC, the HIPEs stabilized by WP-CMC were less sensitive to environmental changes by particle size and zeta-potential, and showed better stability and bioavailability of pine nut oil as well as β-carotene during simulated gastrointestinal digestion. In addition, the inclusion function and pine nut oil oxidative stability of the HIPEs stabilized by WP-CMC were better during 16 days of storage than those of the pine nut oil and HIPEs stabilized by the mixture of WP and CMC, and also expressed higher storage stability of β-carotene. These results suggested that the conjugate-stabilized emulsions developed in this study have potential applications as protectors and carriers of liposoluble active ingredients.

The basidiomycetous yeast Rhodosporidium paludigenum Fell & Tallman isolated from the south of East China Sea was evaluated for its activity in reducing postharvest decay of cherry tomatoes caused by Alternaria alternata in vitro and in vivo tests. The results showed that washed cell suspension of R. paludigenum provided better control of A. alternata than any other treatment, while the autoclaved cell culture failed to provide protection against the pathogen. The concentration of antagonist had significant effect on biocontrol effectiveness in vivo: when the concentration of the washed yeast cell suspension was used at 1 x 10(9)cells/ml, the percentage rate of black rot of cherry tomato fruit was only 37%, which was remarkably lower than that treated with water (the control) after 5days of incubation at 25 degrees C. Furthermore, a great biocontrol efficacy of R. paludigenum was observed when it was applied prior to inoculation with A. alternata: the longer the incubation time of R. paludigenum, the lower disease incidence would be. However, there was little efficacy when R. paludigenum was applied after A. alternata inoculation. In addition, on the wounds of cherry tomato, it was observed that R. paludigenum grew rapidly increasing 50-fold during the first 12h at 25 degrees C. To the best of our knowledge, this is a first report concerning that the marine yeast R. paludigenum could be used as a biocontrol agent of postharvest fungal disease.

<italic>Polygonatum sibiricum</italic>is a medicinal and homologous plant grown in China. The saponin in<italic>Polygonatum sibiricum</italic>has shown its good hypoglycemic performance, and it can be developed as functional foods and drugs with hypoglycemic effect.

This study evaluated the synergistic effects and disinfection mechanism of ultrasound (US, 200 W and 30 kHz) and slightly acidic electrolysed water (SAEW, 60 mg/L and pH of 6.2) treatment and the associated preservation of mirror carp during refrigeration storage (4 °C). US and SAEW alone and US combined with SAEW (US + SAEW) showed the lower water loss of fish. Fish treated with US + SAEW exhibited significantly lower degrees of lipid oxidation and protein degradation (P < 0.05). Microbiological results showed that US + SAEW inhibited the growth of Pseudomonas and activity of endogenous enzymes; also, US + SAEW decreased the relative activities of 2,3,5-triphenyl tetrazolium chloride-dehydrogenase (TTC-dehydrogenase) and ATP-ase in Pseudomonas by 65.89% and 10.26%, respectively. The combination of US + SAEW destroyed the cellular membrane and aggravated the leakage of nucleic acid and protein of Pseudomonas, and effectively inhibited the activity of antioxidant enzyme. This study reports a new industrial method for preserving refrigerated fish.

High content of citric acid in red raspberry juice leads to poor sensory experience. This study developed a feasible method to degrade citric acid in red raspberry juice using a novel characterized Issatchenkia terricola WJL-G4 isolated from red raspberry fruits. I. terricola WJL-G4 exhibited a potent capability of reducing the citric acid contents from (22.8 ± 0.08) g/L to (6.2 ± 0.02) g/L within 36 h fermentation, then completely depleted after 48 h. Furthermore, the contents of phenolic compound, including neochlorogenic acid, p-coumaric acid, raspberry ketone, and rutin significantly increased after 36 h fermentation. Fermentation increased total flavonoid contents in red raspberry juice, compared to that in control group. Volatile profiles exhibited to be enriched after fermentation, which contributed to the improvement of the juice taste. Our findings showed that Issatchenkia terricola WJL-G4 can be applied in deacidification, enrichment of flavonoid compounds and volatile profiles in fermented red raspberry juice.

The aim of the study was to evaluate the positive effect of ultrasound-assisted saline thawing (UST) on the technological properties (water mobility, water holding capacity, colour, pH, shear force, TVB-N, oxidation reaction and microstructure) of mirror carp (Cyprinus carpio L.). The results present in the study showed that different thawing methods had negative impacts on the quality of mirror carp to varying degrees. Among them, UST samples had significant lower thawing loss, centrifugal loss and cooking loss than ultrasound thawing (UT) and air thawing (AT) samples (P < 0.05). The analysis result of low-field nuclear magnetic resonance illustrated that UST inhibited the mobility and distribution of water effectively. Decrease in shear force and TVBN values were observed in all thawing samples, and the UST samples maintained the significant better texture property and freshness than UT and AT samples did (P < 0.05). In addition, the treatment of UST obtained 1% salt concentration inhibited the oxidation reactions effectively. Investigation of the microstructure of samples demonstrated that the treatment of UST kept the relatively complete structure of tissue than other thawing methods. Therefore, UST can be an alternative strategy to the traditional thawing of meat.

In this study, a combined application of Polygonatum sibiricum saponin (PSS) with probiotics was developed as a new formulation that could be a candidate for a dietary supplement. The properties of nine probiotics were evaluated by principal component and heatmap analysis. And the hypoglycemic properties of compound probiotics were compared with single strains. The results showed the inhibition (%) of α-amylase was higher when L. casei ATCC393 was used synergistically with L. Bulgaricus 1.1480 compared with single strains as well as other strain combinations. And it was also found that the inhibition (%) of α-amylase was higher as 70.35 % after PSS and the compound probiotic were compounded as a ratio of 2:1. Furturemore, PSS-compound probiotics could regulate the composition of the gut microbiome of T2DM mice and enhance the metabolic capacity. In conclusion, the combination of PSS and compound probiotics has shown massive potential as management nutraceuticals of T2DM.

A probiotic goats’ milk yoghurt was developed containing Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium spp. and using polymerized whey protein (PWP, 0.4%) and pectin (0.3%) as gelling agents. The yoghurt was analyzed for chemical composition, mould and yeast counts, changes in pH, titratable acidity, and viscosity, and probiotic survivability during storage at 4 °C. There was no significant difference in viscosity between weeks; however, changes in titratable acidity and pH showed significant differences between weeks during storage. L. casei and Bifidobacterium spp. remained viable with populations above 106 cfu g−1 during storage, but there were no viable counts of L. acidophilus by the fourth week. Scanning electron microscopy of goats’ milk yoghurt revealed that PWP interacted with casein micelles to form a comprehensive network in the yoghurt gel. Results indicated that PWP may be a novel protein-based thickening agent for improving the consistency of goats’ milk yoghurt and other products.

As a residue of oil processing, research about Paeonia ostii cake has not been reported. We used six enzymes to hydrolyze the Paeonia ostii cake and obtained six enzymatic polypeptides. The enzymatic polypeptide yields of the six methods were between 10.0 and 25.0 % and average molecular weight was between 3.0 and 10.0 kDa. The average particle size of six enzymatic polypeptides was less than 1000.0 nm. The enzymatic hydrolysis method had a significant effect on the surface morphology of the enzymatic residues. The enzymatic polypeptide from alkaline protease method had better thermal stability and stronger infrared absorption. The eight essential amino acid contents of six enzymatic polypeptides from pepsin, papain, neutral protease, protemax, trypsase and alkaline protease method were 14.7, 13.3, 14.2, 12.8, 13.8 and 15.0 %, and hydrophobic amino acid contents were 14.7, 14.2, 14.2, 13.9, 13.7 and 15.1 %, respectively. Among the 12 non-essential amino acids, only glutamine and asparagine were absent. In addition, the different amino acid increment in six enzymatic polypeptides was significantly different. Among them, cysteine had the largest increment, followed by glycine and glutamic acid. By 5-axe cobweb chart method, the enzymatic polypeptide from alkaline protease method was proved to have the strongest comprehensive antioxidant activity. The enzymatic polypeptides of alkaline protease and protemax method had stronger inhibition activity of α-glucosidase and α-amylase. In general, the enzymatic polypeptide from alkaline protease method had good antioxidant activity and physiological activity. Our research will provide basic data support for new potential applications of enzymatic polypeptide from peony cake and increase the added value of Paeonia ostii processing enterprises.

The effect of ice structuring protein (ISP) on the gelling properties of myofibrillar protein from quick-frozen pork patty during frozen storage was investigated by determining and comparing protein solubility, turbidity and gel properties. Protein solubility was increased by 10.23% and turbidity was decreased after ISP treated. The gel whiteness and strength of myofibrillar protein from patty with ISP were 8.38% and 13.70% higher than that of the control after frozen for 180 days. And the addition of ISP could weaken the influence of frozen storage on water mobility and reduce the water loss. Furthermore, ISP retrained the decrease in the maximum elastic (G′) value and loss factor (tan δ) value of samples. Through observing by scanning electron microscope (SEM), ISP retarded the destruction of gel microstructure and maintained the relatively complete tissue of gel. These findings confirmed the importance of ISP in myofibrillar protein gel quality assurance of pork patty during frozen storage.

High content of citric acid in lemon juice leads to poor sensory experience. The study aimed to investigate the dynamics changes in organic acids, phenolic compounds, and antioxidant activities of lemon juice fermented with Issatchenkia terricola WJL-G4. The sensory evaluation of fermented lemon juice was conducted as well. Issatchenkia terricola WJL-G4 exhibited a potent capability of reducing the contents of citric acid (from 51.46 ± 0.11 g/L to 8.09 ± 0.05 g/L within 60 h fermentation) and increasing total phenolic level, flavonoid contents, and antioxidant activities compared to those of unfermented lemon juice. A total of 20 bioactive substances, including 10 phenolic acids and 10 flavonoid compounds, were detected both in fermented and unfermented lemon juice. The lemon juice fermented for 48 h had better sensory characteristics. Our findings demonstrated that lemon juice fermented with Issatchenkia terricola exhibited reduced citric acid contents, increased levels of health-promoting phenolic compounds, and enhanced antioxidant activities.

Type 2 diabetes mellitus (T2DM) is a systemic metabolic disorder characterized by insulin deficiency and insulin resistance. Recently, it has become a significant threat to public health. Polygonatum sibiricum saponin (PSS) has potential hypoglycemic effects, but its specific mechanism needs further study. In this study, PSS significantly decreased the level of blood glucose, water intake, and the organ index in diabetic mice. Meanwhile, PSS effectively reduced the content of total triglyceride (TG), total cholesterol (TCHO), low-density lipoprotein cholesterol (LDL-C), alanine aminotransferase (ALT), and aspartate aminotransferase (AST) in the blood, and increased the content of high-density lipoprotein cholesterol (HDL-C). This suggests that PSS could reduce the content of blood lipids and initially improve the damage of hepatocytes. We found that PSS alleviated hepatic insulin resistance, repaired islet beta cells, and enabled insulin to play its biological role normally. It also improved oral glucose tolerance and abated serum lipopolysaccharide (LPS) and glycosylated hemoglobin (HbA1c) levels in T2DM mice. Furthermore, studies have found that PSS increased the content of phosphorylated protein kinase B (AKT), thereby promoting the effect of glucose transporter 4 (GLUT-4), and activating glycogen synthase kinase 3beta (GSK-3β) and glycogen synthase (GS) proteins to promote hepatic glycogen synthesis. Finally, we found that PSS could promote the growth of beneficial bacteria such as Bifidobacterium and Lactobacillus, reduce the growth of harmful bacteria such as Enterococcus and Enterobacter, and preliminarily improve the composition of important bacteria in the intestine. These studies indicate that PSS has an excellent hypoglycemic effect, which provides a potential new treatment for T2DM and guidance for more in-depth research.

Natural melanin from Auricularia heimuer have numerous beneficial biological properties, which were used as a safe and healthy colorant in several industries.In this study, single-factor experiments, Box-Behnken design (BBD), and response surface methodology (RSM) were employed to investigate the effects of alkali-soluble pH, acid precipitation pH, and microwave time on the extraction yield of Auricularia heimuer melanin (AHM) from fermentation. Ultraviolet-visible spectrum (UV-Vis), Fourier transform infrared (FT-IR) spectroscopy, scanning electron microscope (SEM), and high-performance liquid chromatography (HPLC) were used to analyze the extracted AHM. The solubility, stability, and antioxidant activities of AHM were also measured.The results showed that alkali-soluble pH, acid precipitation pH, and microwave time significantly affected the AHM yield, with the following optimized microwave-assisted extraction conditions: alkali-soluble pH of 12.3, acid precipitation pH of 3.1, and microwave time of 53 min, resulting in an AHM extraction yield of 0.4042%. AHM exhibited a strong absorption at 210 nm, similar to melanin from other sources. FT-IR spectroscopy also revealed that AHM exhibited the three characteristic absorption peaks of natural melanin. The HPLC chromatogram profile of AHM showed a single symmetrical elution peak with a 2.435 min retention time. AHM was highly soluble in alkali solution, insoluble in distilled water and organic solvents, and demonstrated strong DPPH, OH, and ABTS free radical scavenging activities.This study provides technical support to optimize AHM extraction for use in the medical and food industries.

Well-defined compositional assemblies of plant-based yogurt are of fast-growing awareness for world population concerning environmental sustainability, economic burdens and health risks. Soybean is an attractive candidate for plant yogurt, suffering from poor flavor, limited nutrition, and undesired allergens to offer healthy-functional segments. Herein, we deciphered a novel lycopene-soy yogurt by efficient two-stage fermentation of engineered B. subtilis and LAB. The fortified sogurt was ensured with redundant lycopene of 22.67 ± 2.95 mg/g DCW by engineered B. subtilis and enriched soy isoflavone from synergistic effects of engineered B. subtilis and LAB, possessing strong antioxidant capacity for upgrading functionality. Moreover, the desired pH, accelerated protein hydrolysis, enhanced amino acid availability, and expected sensory attributes cooperatively conferred lycopene-soy yogurt as healthy functional food. High potential is firstly ascribed to sequential dual culture of engineered B. subtilis and LAB in lycopene-soy yogurt, in which flavorful, hypoallergenic and antioxidative ingredients enabled functionalities for plant-based yogurt.

Hyperlipidemia is a crucial risk factor in inducing fatty liver, hypertension, atherosclerosis, and cerebrovascular diseases. Currently, functional food has become a research hotspot in the hypolipidemic. Lonicera caerulea is a potential raw material that has various bioactive compounds. This study aimed to investigate the effects of single and compound strains on the fermentation of Lonicera caerulea. Meanwhile, the effect on the hypolipidemic of fermented products was detected. The results showed that L. paracasei and S. thermophilus had lower metabolic levels in Lonicera caerulea juice among all six tested strains. Then, the fermented product co-fermented with B. bifidum and L. casei exhibits the highest lipid-lowering activity compared to other combinations and single strains. The pancreatic lipase inhibition rate and the bile salt binding capacity were higher at 65.39% and 2.93 mg/mL when the compound probiotic was compounded as a ratio of 2:1. And with the extension of fermentation time, the content of flavonoids in the system also increased. In addition, the levels of total cholesterol (TC), triglycerides (TG), low-density lipoprotein cholesterol (LDL-C), and the activities of aspartate transaminase (AST) and alanine aminotransferase (ALT) in HepG2 cells were decreased by the treatment of fermented juice. The fermented Lonicera caerulea plays a positive role in regulating cell lipid metabolism. In conclusion, Fermentation is a feasible way to develop Lonicera caerulea resources. And the fermentation of complex lactic acid bacteria is a promising processing to enhance the lipid-lowering activity of Lonicera caerulea.

This study investigated effects of different concentrations of methyl jasmonate (MeJA) on carotenoids accumulation, radical scavenging activity and proline content in germinated maize kernels. MeJA treatment promoted carotenoids accumulation, radical scavenging activity and proline accumulation, while salicyl hydroxamic acid (SHAM) reduced carotenoids accumulation. There was a significant increase of 42.5% in lutein content when treated with 0.5 μM MeJA. Furthermore, the transcriptional expression of seven carotenogenic genes were explored by MeJA and SHAM. The results showed that 0.5 μM MeJA significantly increased the gene expression levels of PSY, PDS, ZDS, LCYB, LCYE, BCH1, CYP97C, and their transcript levels, which were strongly associated with carotenoids content. Treatment of MeJA affected the carotenoids biosynthesis gene and led to the accumulation of carotenoids. These new findings would help to develop innovative approach for enrichment of lutein in germinated maize kernels for further development of functional food materials.

Carotenoid content in maize sprouts can be increased by NaCl stress, although high NaCl concentrations negatively impact plant growth. The effects of exogenous methyl jasmonate (MeJA) on contents of carotenoid and antioxidant capacity of yellow maize sprouts under NaCl stress were investigated. Our results showed that treatments of NaCl both alone and combined with MeJA enhanced the carotenoid accumulation in maize sprouts. Moreover, the carotenoid biosynthesis related genes showed different expression patterns under addition of MeJA treatment. Additionally, the combined treatment led to significantly higher content of most carotenoids profiles and the addition of MeJA could alleviate the harmful effect caused by NaCl stress. Furthermore, the combined treatment improved antioxidant enzyme activities and radical scavenging capacity. The results implied that MeJA is kind of effective plant growth regulator for enhancing carotenoid accumulation in maize sprouts by up-regulating the expression levels of key genes involved in carotenoid biosynthetic pathway.

The damage of islet cells caused by oxidative stress is closely related to diabetes. The aim of this study is to investigate the protective effect of saponins isolated from polygonatum sibiricum (PSS) on pancreas injury by using in vitro and in vivo models. The oxidative stress model of RIN-m5F cells induced by H2O2 was established. We found that PSS could decrease the apoptosis of RIN-m5F cells under oxidative stress. After PSS treatment, ROS and MDA levels in cells significantly decreased. Moreover, the levels of SOD and GSH were significantly increased. PSS could increase the insulin secretion level of cells under oxidative stress. The expression level of intracellular Bcl-2 increased, and the expression levels of Bax, caspase-3, caspase-8, and caspase-9 decreased significantly. In addition, the type 2 diabetes mouse model was established. The results showed that PSS had a protective effect on the injury of the pancreas in T2DM mice. PSS can relieve oxidative stress and high glucose-mediated pancreas cytotoxicity. PSS may be a promising candidate for diabetes intervention and functional foods.

The application value of broken rice as a rich by-product in rice industry cannot be ignored. In this paper, Na2CO3 was used as extraction solvent and NaOH solution was used for control treatment to obtain broken rice protein (BRP) with high yield and good functional properties. Based on single-factor experiments, Response Surface methodology was used to determine the influence of the concentration of NaOH or Na2CO3, material-liquid ratio, and extraction time on the extraction rate of BRP. The maximum protein extraction yields were reached at 78.62% and 72.26% under the best extraction conditions of NaOH (0.08 mol/L, 1:13 g/mL and 3.0 h) and Na2CO3 (0.08 mol/L, 1:18 g/mL and 3.0 h). SDS-PAGE, FT-IR and DSC showed that changes in influencing factors during optimization process had different effects on BRP. There are significant differences in amino acid content of BRP, the content of essential amino acids in BRP obtained from the Na2CO3 group was higher. In addition, different extraction parameters had different influences on functional properties of BRP. This study provides new technical guidance for the development and utilization of rice by-product - broken rice to improve the protein extraction rate of broken rice in the industry.

Pine nut oil (PNO) was gelled by solvent exchange and absorption methods through soy protein-tannic acid covalent hydrogel. The current study aimed to compare the in vitro digestion of oleogels prepared by different methods: solvent exchange (network oleogel [SNO] and particulate oleogel [SPO]) and absorption methods (AO), and probe the effect of oleogelation on oxidation. Results showed that the preparation affected the physicochemical properties of oleogels; during in vitro digestion, lipolysis was delayed for the oleogels as compared to that for PNO, and the extent of lipolysis followed the order of AO > SNO > SPO > PNO. The fatty acid profile in the micelle fraction demonstrated enhanced solubilization of unsaturated fatty acids (UFAs), especially pinolenic acid. During storage, oleogels had lower peroxide, thiobarbituric acid, and conjugated diene values than PNO, indicating superior oxidation stability. Thus, this work provides valuable directions for designing a delivery system to facilitate UFAs digestion and improve the oxidation stability of PNO.

Purpose The purpose of this paper is to develop an environmentally safe aqueous polymer‐isocyanate (API) wood adhesive for structural uses with whey protein isolate (WPI) that is a by‐product of cheese making. Design/methodology/approach The API formulations with whey proteins denatured at different heating temperatures and times, WPI/polyvinyl alcohol (PVA) denaturing processes, PVA contents and nano‐CaCO 3 (as filler) contents were investigated and optimised according to the JIS K6806‐2003 standard. Findings A whey‐protein based API adhesive was developed which had 28 h boiling‐dry‐boiling wet compression shear strength 6.81 MPa and dry compression shear strength 13.38 MPa beyond the required values (5.88 and 9.81 MPa, respectively) for structural use of commercial standards. The study also indicated that the thermal denaturation of 40 per cent WPI solution at 60‐63°C could unfold the globular structure of whey protein to some extent and therefore improve the bond strength and bond durability of whey‐protein based API adhesive; the additions of PVA and nano‐CaCO 3 as filler had a significant effect on the bond strength and bond durability of whey‐protein based API adhesive. Research limitations/implications The thermally denatured WPI solutions (40 wt%) incline towards being decayed by moulds if not properly formulated. Practical implications Owing to the good bond strength and durability and environmental safety, the optimised whey‐protein based API adhesives have greater potential for commercial applications, especially for the structural wood bonds. Originality/value A novel API wood adhesive for structural use was developed using whey proteins that are often regarded as a waste due to their relatively small molecules and compact globular structures.

Abstract Taraxacum officinale (dandelion) and Radix Astragali are traditional medicinal and edible plants with high nutritional value. In this study, the synergistic hypoglycemic effect of DRE and Radix Astragali extract (RAE) was evaluated. Our results showed that water extract of dandelion (DRE‐w), mainly containing polysaccharides (63.92 ± 1.82 mg/g), total flavonoid (2.57 ± 0.06 mg/g), total phenolic compounds (8.93 ± 0.34 mg/g), and saponins (0.54 ± 0.05 mg/g), exhibited significantly inhibitory effect on α‐glucosidase and α‐amylase. DRE‐w and RAE had synergistic hypoglycemic effect; we found that DRE‐w and its combination with RAE could relieve the state of insulin resistance in IR‐HepG2 cells. The combination could more significantly increase the glucose consumption and intracellular glycogen content, and improve the activity of hexokinase and pyruvate kinase in IR‐HepG2 cells. In summary, DRE and its combination with RAE can be developed as the drugs or functional foods for diabetes prevention and treatment.

Our previous study isolated a novel Issatchenkia terricola WJL-G4, which exhibited a potent capability of reducing citric acid. In the current study, I. terricola WJL-G4 was applied to decrease the content of citric acid in red raspberry juice, followed by the red raspberry wine preparation by Saccharomyces cerevisiae fermentation, aiming to investigate the influence of I. terricola WJL-G4 on the physicochemical properties, organic acids, phenolic compounds and antioxidant activities during red raspberry wine processing. The results showed that after being treated with I. terricola WJL-G4, the citric acid contents in red raspberry juice decreased from 19.14 ± 0.09 to 6.62 ± 0.14 g/L, which was further declined to 5.59 ± 0.22 g/L after S. cerevisiae fermentation. Parameters related to CIELab color space, including L*, a*, b*, h°, and ∆E* exhibited the highest levels in samples after I. terricola WJL-G4 fermentation. Compared to the red raspberry wine pretreated without deacidification (RJO-SC), wine pretreated by I. terricola WJL-G4 (RJIT-SC) exhibited significantly decreased contents of gallic acid, cryptochlorogenic acid, and arbutin, while significantly increased contents of caffeic acid, sinapic acid, raspberry ketone, quercitrin, quercetin, baicalein, and rutin. Furthermore, the antioxidant activities including DPPH· and ABTS+· radical scavenging were enhanced in RJIT-SC group as compared to RJO-SC. This work revealed that I. terricola WJL-G4 had a great potential in red raspberry wine fermentation.

Red raspberry is a kind of fruit with high nutritional values. To evaluate the comprehensive quality of 24 red raspberry varieties in Northeast China, physicochemical properties, bioactive compounds and sensory characteristics were measured, followed by principal component analysis (PCA) and cluster analysis (CA). Altogether, eight important property indexes for processing attributes were selected out using PCA, including titratable acidity (TAC), sugar-acid ratio (SAR), pH, length, diameter, weight, sucrose and citric acid. Six individual sugars, including l-rhamnose monohydrate, fructose, glucose, sucrose, maltose and d-trehalose anhydrous, as well as eight organic acids, including oxalic acid, tartaric acid, malic acid, α-ketoglutaric acid, lactic acid, citric acid, fumaric acid and succinic acid, were identified in red raspberry. The two main clusters according to individual sugar, organic acids and SAR indicated that varieties including 'European red', 'DNS9', 'Bulgaskc', 'Canby' and 'Samodiva' were suitable for fresh-eating or processing to juice or other products directly because they had suitable SAR; other varieties with relatively low SAR were unsuitable for fresh-eating and need to adjust their excessive sour taste during processing.

The food industry has begun to develop foods fortified with unsaturated fatty acids; however, the susceptibility of pine nut oil to oxidation and other properties limits its use in food production. Researchers often inhibit the oxidation of oil by adding antioxidants. After the combination of polyphenols and proteins, the complex formed can improve or enhance the performance of the emulsion when it stabilizes the emulsion. Encapsulating, protecting, and controlling the release behavior of vitamin D (VD ) during digestion through an emulsion delivery system can effectively overcome limitations such as easy degradation during processing and storage. This research uses tannic acid, gallic acid, tea polyphenol, and vanillic acid to prepare Pickering emulsions, and the type of phenolic compound is explored by multi-dimensional characterization and the amount of emulsion.The influence of traits, microstructure, stability, VD load application, and effect on the emulsion matrix's encapsulation rate and bioaccessibility is studied. A method was investigated to enhance the oxidative stability of whey protein isolate-stabilized emulsions by introducing phenol. Pickering emulsions could be obtained in the presence of phenol, while the type of phenol played a relatively important role, probably because the mechanism involved interactions between particles. Viscosity and creaming stability of emulsions increased with crosslinking of phenol in emulsions. In addition, the presence of phenol in emulsions significantly increased the bioaccessibility of encapsulated VD after in vitro digestion.The method presented in this study was important for improving the oxidative stability of pine nut oil emulsions, expanding the application of pine nut oil in the food industry, and providing the theoretical and application basis of application and active substance emulsion delivery systems. © 2022 Society of Chemical Industry.

Numerous positive effects have been attributed to lutein, a lipophilic nutrient, including resisting ultraviolet radiation and protecting retinal pigment epithelial (RPE) cells against blue light damage. It also has preventive effects against cardiovascular disease and cancer. However, its use could be limited by its poor stability and low bioaccessibility in the human digestive system. An encapsulation delivery system was therefore developed to resolve these limitations. In this study, chitosan-modified lutein nanoliposomes (CS-LNLs), chitosan-EGCG covalently modified lutein nanoliposomes (C-CS-EGCG-LNLs), and chitosan-EGCG noncovalently modified lutein nanoliposomes (non-C-CS-EGCG-LNLs) were designed. The average particle size, ζ-potential, and retention of lutein during storage were measured to indicate the physicochemical stability of the modified lutein nanoliposomes. The bioaccessibility of modified lutein nanoliposomes was also investigated to demonstrate the availability of lutein in the human digestive system.First, Fourier-transform infrared spectroscopy (FTIR) verified that covalent bonds between chitosan and EGCG were formed. Subsequently, ζ-potential results revealed that C-CS-EGCG-LNLs had a relatively stable structure in comparison with lutein nanoliposomes (LNLs). The retention rate of lutein in CS-LNLs, C-CS-EGCG-LNLs, and non-C-CS-EGCG-LNLs was improved, especially in C-CS-EGCG-LNLs (at around 70% of lutein in initial system). An in vitro digestion experiment illustrated that CS-LNLs, C-CS-EGCG-LNLs, and non-C-CS-EGCG-LNLs presented relatively higher bioaccessibility, especially in C-CS-EGCG-LNLs (at around 33% of luein in initial system), which increased 2.5 and 1.65 times in comparison with free lutein and LNLs, respectively.Overall, the results showed that C-CS-EGCG-LNLs presented greater physicochemical stability and bioaccessibility than LNLs, CS-LNLs, and non-C-CS-EGCG-LNLs. © 2023 Society of Chemical Industry.

Lipid is an important source of energy in fish feeds, and the appropriate fat content can improve the efficiency of protein utilization. However, excessive lipid content in the feed can lead to abnormal fat deposition in fish, which has a negative effect on the growth of fish. Therefore, the effects of feed lipid levels on swamp eel were studied. Essential functional genes were screened using transcriptomics. We divided 840 fish into seven groups (four replicates). A mixture of fish and soybean oils (1:4), 0%, 2%, 4%, 6%, 8%, 10%, and 12% was added to the basic feed were named groups one to seven (L1-L7), respectively. Isonitrogenous diets were fed swamp eel for 10 weeks. Growth performance, visceral index, nutritional components, and biochemical indexes were measured and analyzed. Livers of the 0%, 6%, and 12% groups were subjected to transcriptome sequencing analysis. The results of our study showed that: the suitable lipid level for the growth of swamp eel was 7.03%; the crude fat content of whole fish, liver, intestine, muscle, and skin increased with the increase of lipid level, with some significant difference, and excess fat was deposited in skin tissue; triglyceride, total cholesterol, and free fatty acid contents increased with the increase of feed lipid level. High-density lipoprotein levels in the L3 and L4 groups were higher than in the other groups. Blood glucose concentrations in the L5, L6, and L7 groups increased; the liver tissue structure was damaged when the lipid level was too high. two-hundred-and-twenty-eight differentially expressed genes were found. Several critical pathways regulating glucose metabolism and energy balance (e.g., glycerolipid metabolism, glycolysis synthesis, degradation of ketone bodies, and Janus Kinase/Signal Transducer and Activator of Transcription signaling pathway) were enriched in swamp eel compared with the Kyoto Encyclopedia of Genes and Genomes (KEGG) database. Suitable lipid levels (7.03%) can promote the growth of swamp eel, and excessive lipid levels can cause elevated blood lipids and lead to liver cell damage. Regulatory mechanisms may involve multiple metabolic pathways for glucose and lipid metabolism in eels. This study provides new insights to explain the mechanism of fat deposition due to high levels of lipid and provides a basis for the production of efficient and environmentally friendly feed for swamp eel.

Xanthophylls are a large class of carotenoids that are found in a variety of organisms and play particularly important roles in the light-harvesting and photoprotection processes of plants and algae. Violaxanthin is an important plant-derived xanthophyll with wide potential applications in medicines, foods, and cosmetics because of its antioxidant activity and bright yellow color. To date, however, violaxanthins have not been produced using metabolically engineered microbes on a commercial scale. Metabolic engineering for microbial production of violaxanthin is hindered by inefficient synthesis pathway in the heterologous host. We systematically optimized the carotenoid chassis and improved the functional expression of key enzymes of violaxanthin biosynthesis in Escherichia coli.Co-overexpression of crtY (encoding lycopene β-cyclase), crtZ (encoding β-carotene 3-hydroxylase), and ZEP (encoding zeaxanthin epoxidase) had a notable impact on their functions, resulting in the accumulation of intermediate products, specifically lycopene and β-carotene. A chassis strain that did not accumulate the intermediate was optimized by several approaches. A promoter library was used to optimize the expression of crtY and crtZ. The resulting strain DZ12 produced zeaxanthin without intermediates. The expression of ZEP was further systematically optimized by using DZ12 as the chassis host. By using a low copy number plasmid and a modified dithiol/disulfide system, and by co-expressing a full electron transport chain, we generated a strain producing violaxanthin at about 25.28 ± 3.94 mg/g dry cell weight with decreased byproduct accumulation.We developed an efficient metabolically engineered Escherichia coli strain capable of producing a large amount of violaxanthin. This is the first report of a metabolically engineered microbial platform that could be used for the commercial production of violaxanthin.

Temperature fluctuations severely damage the quality, oxidation stability, and structure of pork patties. This study investigated the potential reasons for Pleurotus eryngii (Pe) to protect frozen pork patties from quality degradation caused by temperature fluctuations and promoted the application of a natural ingredient. In this experiment, the pH, the water holding capacity (WHC), the properties of color and texture, the appearance, the degree of protein and lipid oxidation, and the microstructure of patties with different additions of Pe (0%, 0.25%, 0.50%, 1.00%, and 2.00%) were intensified during freezing and thawing (F–T) cycles. The results showed that patties with 0.50% Pe exhibited a distinguishable improvement in the changes of pH, WHC, color, and texture during F–T cycles (p &lt; 0.05). With the times of F–T cycles increasing, 0.50% Pe was able to inhibit lipid oxidation of patties by decreasing the peroxide value (POV) and the thiobarbituric acid reactive substances (TBARS) value to 0.87 and 0.66-fold, respectively, compared to those in the control group. It was also able to suppress the protein oxidation of the patties with a protein sulfhydryl content increasing to 1.13-fold and a carbonyl content decreasing to 0.49-fold compared to the patties in the control group (p &lt; 0.05) after 5 F–T cycles. In addition, the figures of appearance and microstructure of samples indicated that 0.50% Pe effectively restrained the deterioration of structure features from patties after 5 F–T cycles. Thus, the addition of Pe effectively maintained the characteristics of pork patties under F–T cycles.

Abstract Aims This study aimed to investigate the changes of cell membrane structure and function of Issatchenkia terricola under citric acid by performing physiological analysis. Methods and results The membrane integrity, surface hydrophobicity, structure, fluidity, apoptosis, and fatty acid methyl esters composition of I. terricola WJL-G4 cells were determined by propidium iodide staining, microbial adhesion to hydrocarbon test, transmission electron microscopy analysis, fluorescence anisotropy, flow cytometry, and gas chromatography-mass, respectively. The results showed that with the increasing of citric acid concentrations, the cell vitality, membrane integrity, and fluidity of I. terricola reduced; meanwhile, apoptosis rate, membrane permeable, hydrophobicity, and ergosterol contents augmented significantly. Compared to control, the activities of Na+, K+-ATPase, and Ca2+, Mg2+-ATPase increased by 3.73-fold and 6.70-fold, respectively, when citric acid concentration increased to 20 g l−1. The cells cracked and their cytoplasm effused when the citric acid concentration reached 80 g l−1. Conclusions I. terricola could successfully adjust its membrane structure and function below 60 g l−1 of citric acid. However, for citric acid concentrations above 80 g l−1, its structure and function were dramatically changed, which might result in reduced functionality.

Abstract BACKGROUND Due to the high level of organic acids – primarily citric acid – black, red, and white currants have an excessively sour taste, making taste adjustment during processing challenging. This study investigated and evaluated the effects of an inoculation dose of the acid‐reducing yeast Issatchenkia terricola WJL‐G4 on several aspect such as physicochemical properties, chromaticity, active substances, and antioxidant capacity. A sensory evaluation was also conducted. RESULTS The results indicated that, when the inoculation dose increased from 2% to 12%, the total phenol, total flavonoid, and total anthocyanin content, and antioxidant capacity in currant juice decreased. A low inoculation dose (2–4%) was beneficial for preserving the total phenol and total flavonoid content. Although the levels of most phenolic compounds decreased, the concentrations of caffeic acid, p ‐coumaric acid, ferulic acid, rutin, and epicatechin were significantly higher than the control after fermentation. Overall acceptability and taste scores of fermented currants improved compared with those of the control group. CONCLUSION This experiment provided an effective solution, with a theoretical basis, to the problems of the sour taste and harsh flavor of currant juice. © 2024 Society of Chemical Industry.

This study aimed to investigate the interaction between L.casei and L.bulgaricus with Polygonatum sibiricum saponins (PSS) and to explore the co-microencapsulation to reduce their loss rate during storage and consumption. 1% PSS was added to the culture broth, and it was found that the growth and metabolism of the strains were accelerated, especially in the compound probiotic group, indicating that PSS has potential for prebiotics. LC-MS observed significant differences in the composition and content of saponins in PSS. The metabolomics results suggest that the addition of PSS resulted in significant changes in the metabolites of probiotics. In addition, it was found that the combination of probiotics and PSS may have stronger hypoglycemic ability (ɑ-glucosidase, HepG2). Finally, a co-microencapsulated delivery system was constructed using zein and isomaltooligosaccharide. This system can achieve more excellent resistance of probiotics and PSS in gastrointestinal fluids, effectively transporting both to the small intestine.

In China, Mori Follum, Portulaca oleracea L., and Lycium barbarum L. are traditional Chinese medicine and food used in treating osteoporosis. However, the active compounds, targets, and specific molecular mechanisms of the triangular herb composed of "Mori Follum, Portulaca oleracea L., and Lycium barbarum L." (MPL) have not been fully elucidated. In this study, the chemical components of MPL were first identified by LC-MS. Next, network pharmacology was used to identify the core targets and key pathways of MPL in anti-osteoporosis. And molecular docking simulations were conducted. The prediction results were validated by in vitro experiments using MC3T3-E1 cells. This study screened 22 active compounds from MPL, with a total of 59 targets involved in the treatment of osteoporosis. IL6, TNF, PTGS2, AKT1, ESR1, TP53, HIF1A, PPARG, PRKACA are core targets, and PI3K/AKT is a key pathway. Molecular docking showed that Wongnin, Hirsutine, and Cryptotanshinone strongly bind with AKT1 and ESR1. MPL could promoted MC3T3-E1 cell proliferation and differentiation and regulated the expression of key proteins in the PI3K/AKT/Runx2 signaling pathway. Further, MPL was used as a prebiotic-assisted fermentation to obtain functional yogurt with osteogenic activity. Moreover, MPL1 could improve the fermentation rate, exhibiting better ideal physicochemical properties and sensory quality of yogurt. This study provides a foundation for developing MPL as an anti-osteoporosis functional food.

Salicylic acid (SA), as an endogenous plant growth regulator, plays a crucial role in growth and development of plants. This study investigated the influence of varying concentrations of exogenous SA on the physiological and biochemical properties, antioxidant capacity, carotenoid content, and gene expression levels of germinated maize kernels. The results showed that the highest total phenolic and vitamin C contents were found with 0.10 mmol/L of SA, while the highest soluble protein, free amino acid and proline contents were found with 0.50 mmol/L of SA. The content of lutein and zeaxanthin reached the highest under 0.05 mmol/L of SA treatment, which were 18% and 22% higher than that of the control group, respectively. Meanwhile, the expression of seven key genes involved in carotenoid synthesis exhibited different degrees of up-regulation or down-regulation, which may be the reason for promoting carotenoid enrichment in germinated maize kernels. In addition, the antioxidant enzyme activities and antioxidant capacity in germinated maize kernels reached the highest value under the 0.1 mmol/L of SA treatment. Moreover, the correlation analysis results showed the transcription levels of some carotenogenic genes were significantly correlated with carotenoid content or antioxidant capacity. In summary, exogenous SA increased the content of bioactive components, especially carotenoids, and enhanced the antioxidant activity of germinated maize. Therefore, exogenous SA treatment may be used as an efficient germination method to improve the quality of germinated maize.

Some researches have shown that the combination of plant extracts and probiotics may be a better way to treat type 2 diabetes mellitus (T2DM) than a single intervention.However, there are still relatively few relevant reports in this aspect.Therefore, this study aims to investigate whether the treatment of polygonatum sibiricum saponin (PSS) and lactic acid bacteria (LAB) combination can better manage T2DM.And the anti-diabetes mechanism of the combination was studied from the perspectives of glucose metabolism, microbiome and metabolome.The results showed that PSS+LAB could better improve FBG level, insulin sensitivity, lipid metabolism disorder, and liver function.Protein analysis showed that PSS+LAB treatment significantly increased the expression of p-PI3K/PI3K, p-AKT/AKT, GLUT2, IRS2, and GSK-3β in the liver of T2DM mice, while inhibiting the expression of FOXO1.This combination positively regulated the composition and abundance of the gut microbiota.Metabolomic analysis showed that the combination treatment exhibited more changes in gut microbiota metabolites compared to PSS treatment alone.The alteration of gut microbiota by LAB+PSS led to significant changes in alanine, aspartate and glucose metabolism pathways.This study may provide a theoretical basis for the combined application of plant extracts and probiotics for the management of T2DM.

摘要： 【目的】旨在揭示健康与上草黄鳝菌群组成差异， 为判别黄鳝病害提供参考依据。 【方法】收集健康黄鳝养 殖水体 (HW) 、 体表粘液 (HN

Abstract Background Phenylpropanoid including raspberry ketone, is a kind of important natural plant product and widely used in pharmaceuticals, chemicals, cosmetics, and healthcare products. Bioproduction of phenylpropanoid in Escherichia coli and other microbial cell factories is an attractive approach considering the low phenylpropanoid contents in plants. However, it is usually difficult to produce high titer phenylpropanoid production when fermentation using glucose as carbon source. Developing novel bioprocess using alternative sources might provide a solution to this problem. In this study, typical phenylpropanoid raspberry ketone was used as the target product to develop a biosynthesis pathway for phenylpropanoid production from fatty acids, a promising alternative low-cost feedstock. Results A raspberry ketone biosynthesis module was developed and optimized by introducing 4-coumarate-CoA ligase (4CL), benzalacetone synthase (BAS), and raspberry ketone reductase (RZS) in Escherichia coli strains CR1–CR4. Then strain CR5 was developed by introducing raspberry ketone biosynthesis module into a fatty acids-utilization chassis FA09 to achieve production of raspberry ketone from fatty acids feedstock. However, the production of raspberry ketone was still limited by the low biomass and unable to substantiate whole-cell bioconversion process. Thus, a process by coordinately using fatty-acids and glycerol was developed. In addition, we systematically screened and optimized fatty acids-response promoters. The optimized promoter Pfrd3 was then successfully used for the efficient expression of key enzymes of raspberry ketone biosynthesis module during bioconversion from fatty acids. The final engineered strain CR8 could efficiently produce raspberry ketone repeatedly using bioconversion from fatty acids feedstock strategy, and was able to produce raspberry ketone to a concentration of 180.94 mg/L from soybean oil in a 1-L fermentation process. Conclusion Metabolically engineered Escherichia coli strains were successfully developed for raspberry ketone production from fatty acids using several strategies, including optimization of bioconversion process and fine-tuning key enzyme expression. This study provides an essential reference to establish the low-cost biological manufacture of phenylpropanoids compounds.

The optimal conditions for melanin extraction from Auricularia auricula-judae (Hei 29) fruiting bodies was determined on the basis of the extract yield of melanin, calculated by using a single-factor experiment and response surface methodology. Its antioxidant activities were also studied in vitro. Various optimal process conditions for melanin extraction were determined by using Design-Expert software: incubation temperature, 69.11°C; incubation time, 58.66 minutes; and incubation pH, 12.81. Under these conditions, the melanin yield was 2.59%. We found that the antioxidant activities of A. auricula-judae melanin in vitro were strong against DPPH radicals and superoxide anions. The rate of DPPH radical scavenging was 63.04% when the A. auricula-judae melanin concentration was 0.36 mg/mL; the rate of superoxide anion scavenging reached 39.79% when the concentration was 0.375 mg/mL. However, the antioxidant activity against hydroxyl radicals was somewhat weak; the rate of scavenging reached only 7.47% when the A. auricula-judae melanin concentration was 0.06 mg/mL.

The protective effect of ice glazing with 1.5% chitosan (CH) during the freeze-thaw (F-T) cycles on the quality and myofibrillar protein (MP) structure of fish balls was investigated. The results showed that the F-T cycles led to a significant increase in the amount of frost generation (from 0.34% to 13.57%) and ice crystal diameter (from 15.78 to 37.83 μm) on the surface of frozen fish balls. In addition, the quality of fish ball was significantly decreased and the structure of MP was damaged during F-T cycles (<i>P</i> &lt; 0.05). Ice-glazing with CH decreased the thawing loss, cooking loss, and centrifugal loss of fish balls by 36.10%, 33.18%, and 32.11%, respectively, compared to control group. Moreover, ice-glazing with CH can maintain the MP structure of fish balls during F-T cycles. Compared with the control group, the surface hydrophobicity of CH ice-glazed samples was reduced by 35.78%, the content of free amino acids was increased by 24.86%. It can be concluded that ice glazing with CH is effective to inhibit the deterioration of quality and MP structure of fish balls.

Six typical Chinese maize varieties (Hetian4, Zhengdan958, Yinongyu10, Demeiya1, Dahua1146, Suyu29) have been investigated for carotenoid content, total phenolic content (TPC), antioxidant enzyme activity, and antioxidant capacity during germination. Results showed that the content of the main phytochemicals in germinated maize was higher than that in raw seeds. Hetian4 had the highest total carotenoid content, Zhengdan958 had the highest TPC, and Dahua1146 had the weakest antioxidant capacity after 3-d germination. Zhengdan958 had the highest transcript levels of ZmPSY and ZmLCYE on the 3-day of maize germination. In addition, correlation analysis revealed that the scavenging of oxygen free radical capacity of germinated maize depends on the accumulation of carotenoids, TPC, and antioxidant enzymes. Moreover, the key genes in the carotenoid biosynthetic pathway are closely related to different accumulation of carotenoids. Principal component analysis underlined the effect of the germination, the antioxidant activity, and the carotenoid on the nutritional properties of maize.

Abstract BACKGROUND Maillard reaction products contribute to the amelioration of the biological functions or physical properties of foods and can be used to make dependable antioxidant wall materials for microcapsules of pine nut oil. The present study aimed to analyze the effects of temperature on the Maillard reaction of dry heat processes using gelatin/gum arabic (GE/GA) or gelatin/gum arabic/maltodextrin (GE/GA/MD) models and the products of the Maillard reaction as encapsulants to protect pine nut oil, as well as to evaluate the characteristics of the microcapsules. RESULTS The grafting degree of the product increased with the temperature increments during the Maillard reaction. Sodium dodecyl sulfate‐polyacrylamide gel electrophoresis showed that the polysaccharide covalently linked to the protein. The antioxidant capability of the Maillard products at 80 °C was the highest. The 2,2‐diphenyl‐1‐picrylhydrazyl radical‐scavenging activity, lipid peroxidation‐inhibiting activity and reducing power of the GE/GA/MD model were higher than those of the GE/GA model. With in vitro digestion of Maillard products, GE/GA/MD pine nut oil microcapsules exhibited greater oil release in artificial gastric and enteric juices. Microencapsulated pine nut oil had more stable oxygen, which protected the oil, compared to unencapsulated pine nut oil. CONCLUSION Temperature affects the degree of the Maillard reaction on GE/GA and GE/GA/MD models. © 2018 Society of Chemical Industry

Chapter 5 Nutritional Properties of Whey Proteins Kelsey M. Mangano, Kelsey M. Mangano Department of Biomedical and Nutritional Sciences, University of Massachusetts, Lowell, USASearch for more papers by this authorYihong Bao, Yihong Bao Food Science and Engineering, College of Forestry, Northeast Forestry University, Harbin, People's Republic of ChinaSearch for more papers by this authorChanghui Zhao, Changhui Zhao Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, People's Republic of ChinaSearch for more papers by this author Kelsey M. Mangano, Kelsey M. Mangano Department of Biomedical and Nutritional Sciences, University of Massachusetts, Lowell, USASearch for more papers by this authorYihong Bao, Yihong Bao Food Science and Engineering, College of Forestry, Northeast Forestry University, Harbin, People's Republic of ChinaSearch for more papers by this authorChanghui Zhao, Changhui Zhao Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, People's Republic of ChinaSearch for more papers by this author Book Editor(s):Mingruo Guo, Mingruo Guo Department of Nutrition and Food Sciences, The University of Vermont, Burlington, USASearch for more papers by this author First published: 01 February 2019 https://doi.org/10.1002/9781119256052.ch5Citations: 4 AboutPDFPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShareShare a linkShare onFacebookTwitterLinked InRedditWechat Summary Whey protein is one of the two major protein types of bovine milk, accounting for 20 percent of milk protein, while casein accounts for the remaining 80 percent. Human breast milk contains less methionine, phenylalanine, and lysine compared to bovine milk and more cysteine and tryptophan. Branched chain amino acids (BCAAs) are highly valued amino acids due to their high solubility in the digestive tract and therefore, faster rate of absorption compared to other proteins that require pre-digestion to remain soluble in the gut. The protein digestibility corrected amino acid score (PDCAAS) is currently the most accepted and widely used method for measurement of the protein value in human nutrition as it takes into account true fecal digestibility of proteins. Clinical trials have shown that whey protein has beneficial effects in the treatment of cancer, human immunodeficiency virus (HIV), hepatitis B, cardiovascular disease, osteoporosis and serves well as an antimicrobial agent. Citing Literature Whey Protein Production, Chemistry, Functionality, and Applications RelatedInformation

This study aimed to evaluate the effects of seven stages (Lonicera caerulea berry juice, after enzymatic hydrolysis, sugar and acid adjustments, fermentation, deacidification, clarification and ageing) in the making of Lonicera caerulea berry wine on the anthocyanins and antioxidant capacity were studied. The total anthocyanin content was determined by the pH-differential method. The composition of anthocyanins was measured by HPLC-MS/MS. The 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azinobis (3-ethylbenzothiazoline- 6-sulphonic acid) (ABTS), ferric reducing potential (FRAP), total antioxidant capacity and cupric ion reducing antioxidant capacity assays were used to measure the antioxidant activities. Eight anthocyanins namely, cyanidin-3-hexoside derivatives, cyanidin-3-acetylhexoside, cyanidin-3-glucoside, peonidin-3-rutinoside, peonidin-3,5-dihexoside, peonidin-3-glucoside, cyanidin-3,5-dihexoside and pelargonidin-3-glucoside were detected in Lonicera caerulea berry wine and in all samples taken from each of the brewing processes. Addition of pectinase significantly increased the anthocyanin content by 69.04% and the peak areas of the individual anthocyanins increased, except for peonidin-3,5-dihexoside and peonidin-3-rutinoside. Although the anthocyanin content decreased throughout the entire process, each sample showed good antioxidant capacity.

In current research, yeast species Issatchenkia terricola WJL-G4 was shown to be capable of degrading citric acid, especially in the processing of fruit juice and wine. I. terricola WJL-G4 was able to use citric acid as a carbon source, but the metabolic effects of citric acid on yeast remained unclear. In this study, the metabolic effects of citric acid on I. terricola WJL-G4 were studied using liquid chromatography-mass spectrometry metabolomics technology, with glucose treatment as the control. Results showed that organic acid contents related to the extracellular tricarboxylic acid cycle (TCA) varied greatly. The metabolomics results indicated that I. terricola WJL-G4 might metabolize citric acid through the TCA pathway, and the glycolysis pathway might be inhibited; however, gluconeogenesis proceeded normally during citric acid treatment. Some fatty acids and phospholipids, along with the metabolic pathways of amino acids, vitamins, purines and nicotinamide in I. terricola WJL-G4 were also affected by the citric acid treatment. This work provided a theoretical basis for further study of the mechanism of yeast metabolism of citric acid.

The seed shell of Juglans mandshurica is a waste product from seed kernel processing in the food industry. For the first time, the optimal conditions of ultrasonic-assisted extraction for total flavonoids from seed shell of Juglans mandshurica (TFSSJM) were investigated and the antioxidant activity of TFSSJM was analyzed. Box-Behnken Design (BBD) combined with response surface methodology (RSM) was used. The optimal conditions were obtained as flows: ultrasonic power 250 W, ultrasonic time 31.2 min and solid-liquid ratio1:31.4 (g/mL). The flavonoids yield was 6.62 mg/g under these optimal conditions. And TFSSJM had better capability of scavenging ABTS, DPPH and hydroxyl radical than BHT, there was dose effect relationship. IC50 of ABTS and hydroxyl radical-scavenging was 33 μg/mL and 0.762 mg/mL respectively. The results indicated the ultrasonic-assisted method could be used as an effective and feasible method to extract total flavonoids from seed shell of Juglans mandshurica, and TFSSJM had excellent antioxidant activity, which can be used as a potential source of natural antioxidant.

For decades, pine nut oil Pickering emulsions have been stabilized using a covalent composite of two phenolic chemicals (tannic acid, TA; and gallic acid, GA) and whey protein isolate (WPI) following alkali treatment. Based on covalent composite particles being excellent sources of high-quality stabilizers, this research explored the influence of phenolic addition and hydroxyl content on stability, rheological parameters and characterization of Pickering emulsions.Tannic acid was more effective in reducing the average particle size of the emulsion, which decreased from 479.4 ± 2.1 nm without addition to between 187.6 ± 5.9 and 368.2 ± 16.8 nm (P < 0.05). The potential values of all the emulsions were between -30 and -50 mV (except for the gallic acid addition of 2.5 g kg-1 ). When the phenolic addition was 7.5 g kg-1 , emulsions demonstrated the best emulsification ability. Pickering emulsion stabilized by WPI-TA and WPI-GA particles were successfully generated, according to confocal laser scanning microscopy. Rheological results showed that the increase of phenolic addition contributed to larger elastic modulus (G'), viscosity modulus (G″) and viscosity of emulsions, which was beneficial to the stability of emulsions.Both phenolic compounds significantly improved the physicochemical stability of the emulsions (P < 0.05) and their oxidative stability. Covalently crosslinking phenolic compounds to proteins is a better method to prepare stable emulsions. It is more prominent that TA shows a more significant improvement in emulsion stability due to the number of hydroxyl groups it can provide. This research might serve as a theoretical foundation for enhancing the quality of pine nut oil-related products. © 2022 Society of Chemical Industry.

This study aimed to elucidate the responses of a novel characterized Issatchenkia terricola WJL-G4 against citric acid stress by performing physiological analysis, morphology observation, and structural and membrane fatty acid composition analysis. The results showed that under citric acid stress, the cell vitality of I. terricola WJL-G4 was reduced. The cell morphology changed with the unclear, uncompleted and thinner cell wall, and degraded the cell structure. When the citric acid concentration was 20 g/L, I. terricola WJL-G4 could tolerate citric acid and maintain the cell structure by increasing the intracellular pH, superoxide dismutase activity, and contents of unsaturated fatty acids. As the citric acid concentration was ≥80 g/L, the stress has exceeded the cellular anti-stress ability, causing substantial cell damage. The cell membrane permeability, the content of membrane lipids, malondialdehyde and superoxide anion increased, but the intracellular pH and superoxide dismutase activities decreased, accompanying the increase of citric acid concentrations. The findings of this work provided a theoretical basis for the responsive mechanism of I. terricola WJL-G4 under high concentrations of citric acid, and can serve as a reference for biological acid reduction in fruit processing.

A polyester-based biodegradable material with antibacterial properties that can be used as a ureteral stent.

The antibacterial activity of phillyrin on Escherichia coli ATCC8739 (E. coli ATCC8739), Bacillus subtilis BS08, Staphylococcus aureus ATCC6538 (S. aureus ATCC6538) and Salmonella ATCC14028 was determined by filter paper method.The minimum inhibitory concentration (MIC) of the four tested bacteria was investigated by plate coating method to evaluate antibacterial ability.The antibacterial mechanism was further investigated by measuring growth curve, electric conductivity, nucleic acid content, Na + /K + -ATPase activity and polyacrylamide gel electrophoresis (SDS-PAGE).The results indicated that phillyrin had antibacterial effects and the MICs against Escherichia coli ATCC8739, Bacillus subtilis BS08, Staphylococcus aureus ATCC6538 and Salmonella ATCC14028 were 2.15, 3.16, 3.02 and 3.40 μg/mL respectively, and the antibacterial effect on Escherichia coli ATCC 8739 was more significant (p < 0.05) than that on other bacteria.Scanning electron microscopy (SEM) indicated that phillyrin destroyed the morphology of the cells and the cells ruptured.The leakage of intracellular substances led to an increase in nucleic acid content and an increase in electric conductivity in the bacterial suspension; SDS-PAGE analysis indicated that phillyrin could inhibit protein synthesis; in addition, phillyrin could reduce Na + /K + -ATPase activity.Therefore, phillyrin had obvious antibacterial ability and inhibited the expression of bacterial proteins by destroying the cell membrane structure, resulting in the death of the cells.

Previous study documented that Lactobacillus paracasei S0940 and Streptococcus thermophilus ldbm1 have obvious cholesterol-lowering abilities in vitro. In this study, the safety of two strains were evaluated by nitroreductase test, hemolysis test and antibiotic sensitivity test and to evaluate the cholesterol-reducing abilities in vivo. The results indicated that two strains did not exhibit nitroreductase activities and were ɤ-hemolytic on blood agar plates. Further, both strains did not represent a health risk by antibiotic sensitivity test, and significantly reduced serum and liver cholesterol and triglyceride levels of high fat-fed mice. Compared with the high-fat model group, administration of the strains to mice fed a high-cholesterol diet increased fecal water content and fecal cholesterol and significantly improved the intestinal microbiota, which indicating that Lactobacillus paracasei S0940 and Streptococcus thermophilus ldbm1 have a positive effect on reducing cholesterol levels and may be used in functional food.

Nutritional and functional soy-based milk gains growing attention globally in food industry. However, its poor sensorial attributes, single flavor, and limited substance variety become critical issues in displaying balanced nutrition and multifunction for health. Herein, a novel probiotic lycopene-soy milk was developed by genome edited Bacillus subtilis harboring lycopene biosynthesis cassette with efficient lycopene production of 25.73 ± 1.57 mg/g DCW. Further investigation displayed desirable pH, reducing sugar, protein, total phenolic content and isoflavone for achieved milk than conventional soy milk, implying it with well-balanced nutritional quality. Notably, achieved milk exhibited stronger antioxidant capacity and higher isoflavone bioavailability for functionality. Moreover, it possessed significantly high scores for taste, appearance, and overall acceptability, suggesting its excellent sensorial attributes. To our delight, it is the first time to fortify soy-milk with probiotic and lycopene by genome edited B. subtilis to explore additive effect on improving nutritional value and functionality for food application.

This study aimed to characterize the typical aromas profile of red raspberry wine co-fermented by an acid reducing yeast Issatchenkia terricola WJL-G4. After WJL-G4 fermentation, the contents of citric acid in red raspberry wine decreased from 17.14 g/L to 5.59 g/L. Co-fermentation by WJL-G4 could preserve the characteristic flavor of red raspberry, through enhancing characteristic compound contents like β-ionone, geranyl and linalsol. Seventeen kinds of unique volatile compounds like ethyl caprate, ethyl pentadecanoate and 2,4-dimethylbenzaldehyde were detected in co-fermentation group, made red raspberry wine more attractive. Co-fermentation by WJL-G4 significantly enhanced the overall flavor of the raspberry wine through lowering the acidity, enriching the typical aroma complexity and enhancing the grassy and woody notes. Moreover, PCA results showed that the increasing complexity of volatile compounds and enhancing overall flavor in the co-fermentation group were associated with the metabolism of citric acid by WJL-G4.

AbstractThe essential oil from fresh rhizomes of Acorus tatarinowii Schott was obtained using the EP-SFM method (an enzymatic pretreatment and solvent-free microwave-assisted method) and characterized. The optimal conditions for essential oil extraction have been obtained experimentally through experiments on single-factor and response surface-based optimization. The highest essential oil content (1.48%, w/w) was obtained under the optimal conditions by SEM, TGA, FTIR, GC-MS and acetylcholinesterase inhibition activity analysis in vitro assay. The EP-SFM method was found to be effective in improving the extraction rate of essential oils and reducing extraction time, as indicated by the results. More importantly, this method greatly increased the active component content of β-asarone (65.87%), and the content of β-asarone was increased by 18.06% compared with the conventional steam distillation method (SD). The acetylcholinesterase inhibiting activity of EP-SFM essential oil was evaluated as well, which had the best acetylcholinesterase inhibitory activity and was closest to the positive control group.Keywords: Acorus tatarinowii Schott fresh rhizomesEssential oilSolvent-free microwave-assisted enzymatic hydrolysis methodβ-asaroneAcetylcholinesterase inhibitory activity

The essential oil from fresh rhizomes of <i>Acorus tatarinowii</i> Schott was obtained using the EP-SFM method (an enzymatic pretreatment and solvent-free microwave-assisted method) and characterized. The optimal conditions for essential oil extraction have been obtained experimentally through experiments on single-factor and response surface-based optimization. The highest essential oil content (1.48%, w/w) was obtained under the optimal conditions by SEM, TGA, FTIR, GC-MS and acetylcholinesterase inhibition activity analysis <i>in vitro</i> assay. The EP-SFM method was found to be effective in improving the extraction rate of essential oils and reducing extraction time, as indicated by the results. More importantly, this method greatly increased the active component content of β-asarone (65.87%), and the content of β-asarone was increased by 18.06% compared with the conventional steam distillation method (SD). The acetylcholinesterase inhibiting activity of EP-SFM essential oil was evaluated as well, which had the best acetylcholinesterase inhibitory activity and was closest to the positive control group.

Germination conditions strongly influence the content of phytochemical compounds of corn kernels. In this study, we optimized NaCl concentration, germination time, and temperature for maximizing the content of lutein. The effects of NaCl concentration (X1: 150–450 mmol/L), germination time (X2: 2–4 d), and germination temperature (X3: 20–30°C) on the recovery of lutein content (Y) of germinated corn kernels were investigated and the culture conditions were optimized using a Box–Behenken design (BBD). Results showed that the optimized conditions were 283 mmol/L of NaCl, 3.14 days of germination time, and 26.5°C of germination temperature. The predicted lutein content could be as high as 11.77 μg/g DW, which is 20.95% higher than control and 1.91 times that of non-germinated corn kernels. The quadratic polynomial model showed high coefficients of determination, demonstrating their adequacy to explain the variations in experimental data. The germinated corn under optimized conditions may become promising health-promoting foods. Practical applications Yellow corn kernels contain significant amounts of lutein, zeaxanthin, and other carotenoids and has become increasingly popular as a snack or vegetable. Germination process represents an inexpensive technology to improve nutritional and nutraceutical value of cereal grains. Exogenous NaCl induced the increase in the carotenoid content in the germinated corn kernels. This study was designed to detect optimal germination conditions including NaCl concentration, germination time, and temperature to obtain the highest yields of carotenoids. The germinated corn kernels can be used directly as a functional vegetable. Also, it is used as the raw materials with improved nutritional and nutraceutical value for food processing, such as corn flour, which can be applied in series of products, including noodles, steamed bread, biscuits, etc.

Auriculaia auricula is considered as species of Mu Er in Chinese medicine and today are used interchangeably. A. auricula polysaccharides have been shown anti-cholesterol and anti-hyperglycemia. The aim of this research was to investigate the hypolipidemic and anti-hyperglycemic effects of extracts from different molecular weight fragments of A. auricula fermentation supernatant (AAFS). A. auricula was through mixed fermentation by Saccharomyces cerevisiae and Bifidobacterium. The results shown that with the molecular weight of AAFS increases, the ability to lower blood lipids and blood glucose gradually increases. In the lowering blood lipids, the AAFS of above 300 kDa has the strongest sodium bovine cholate binding capacity and sodium taurocholate binding capacity. The AAFS of 100-300 kDa has the strongest sodium glycocholateas binding capacity. In the lowering blood glucose, the AAFS of 100-300 kDa has the strongest inhibition of α-amylase and α-glucosidase activity. The AAFS of above 300 kDa has the highest index of the glucose dialysis retardation at 30min, and 60min. The AAFS of 100-300 kDa has the highest index of the glucose dialysis retardation at 90min. The study shows that the ability of hypolipidemic and anti-hyperglycemic of AAFS can change with molecular weight, and the contents of substance has changed.

A novel beer-spoilage bacterium, Lactobacillus acetotolerans, has frequently been encountered in south China beer breweries, imparting an undesirable and unpalatable "buttery" taste and oily mouthfeel to beer. Understanding the genetic basis of spoilage bacterial adaptability to the beer microenvironment is crucial for the proper control of bacteria such as L. acetotolerans CN247 at an industrial scale. In this study, the complete genome of L. acetotolerans CN247 was sequenced using the PacBio and Illumina Miseq high-throughput sequencing technologies, and the relationship between genetic and physicochemical properties was analyzed. The genome size of L. acetotolerans CN247 was found to be 1.677 Mb, with a GC content of 37.55%. A total of 1,636 protein-coding genes were predicted, accounting for 88.96% of the genome. The average length of coding sequences was 912 bp. The L. acetotolerans CN247 strain was tolerant to high concentrations of acetic acid (6%) and showed varying degrees of preference for different beer components (i.e., sugars such as maltose, ribose, cellobiose, and mannitol). This strain also had a high tolerance for ethanol (14%) in the beer and was resistant to streptomycin, at a minimum inhibitory concentration of 256 μg/mL. Finally, genes associated with viable but non-culturable (VBNC) bacteria were found in the genome of L. acetotolerans CN247. This is the first study reporting the complete genome sequence of L. acetotolerans as a beer spoilage bacteria. These findings will contribute to the understanding of this bacterium's life cycle and help in the improvement of industrial contamination prevention practices.Supplemental data for this article is available online at https://doi.org/10.1080/03610470.2021.1997280 .

Light quality consists of a spectrum of different bands, which not only affects plant, development, and primary metabolism but also affects the secondary metabolism of plants. It is an important factor affecting the content of active components of medicinal plants. The A. paniculata seedlings planted in the laboratory, as materials, were tested with red light, far red light, blue light, and ultraviolet light separately. The study assays the content of six main chemical components separately by LC-MS, observes the changes in the content, and analyzes the relationship between the light quality and the active ingredient of A. paniculata . Using the ointment yield and pH value, the fingerprint analysis method of A. paniculata standard decoction was established, and we discussed the selection of index components of A. paniculata standard decoction. It was suggested to select andrographolide as the index component. It will provide a theoretical basis for the large area cultivation of A. paniculata and optimize the quality of medicinal materials to ensure the quality of standard decoction.

α- and β-carotenes belong to the most essential carotenoids in the human body and display remarkable pharmacological value for health due to their beneficial antioxidant activities. Distinct high α-/β-carotene stoichiometries have gained increasing attention for their effective preventions of Alzheimer's disease, cardiovascular disease, and cancer. However, it is extremely difficult to obtain α-carotene in nature, impeding the accumulations of high α-/β-carotene stoichiometries and excavation of their antioxidant activities. Herein, we developed a dynamically operable strategy based on lycopene cyclases (LCYB and LCYE) for concurrently enriching α- and β-carotenes along with high stoichiometries in E. coli. Membrane-targeted and promoter-centered approaches were firstly implemented to spatially enhance catalytic efficiency and temporally boost expression of TeLCYE to address its low competitivity at the starting stage. Dynamically temperature-dependent regulation of TeLCYE and TeLCYB was then performed to finally achieve α-/β-carotene stoichiometries of 4.71 at 37 °C, 1.65 at 30 °C, and 1.06 at 25 °C, respectively. In the meantime, these α-/β-carotene ratios were confirmed to result in diverse antioxidative activities. According to our knowledge, this is the first time that both the widest range and antioxidant activities of high α/β-carotene stoichiometries were reported in any organism. Our work provides attractive potentials for obtaining natural products with competitivity and a new insight on the protective potentials of α-/β-carotenes with high ratios for health supply.

The extraction of alkali-soluble proteins from Juglans mandshurica Maxim kernel waste left over after oil extraction with supercritical carbon dioxide was optimized using one-factor-at-a-time and orthogonal array design methods.The effects of NaOH concentration,material-to-solvent ratio,temperature and extraction time on the extraction yield of protein.It was found that the highest extraction yield of protein,88.05%,was obtained after 1.5 h of extraction with 0.02 mol/L NaOH solution at a material-to-solvent ratio of 1:30 and 50 ℃.The isoelectric point of the extract obtained under these conditions was measured to be 4.5.SDS-PAGE analysis showed that the molecular weight distribution of alkali-soluble proteins from Juglans mandshurica Maxim kernels was mainly 100,60,36 kD and 20 kD.

Objective Most of microbial extracellular polysaccharide (EPS) has the favorable functionality and peculiarity, but little research has been done about EPS that were synthesized by yeasts. Screening of EPS-producing yeasts and studies on the optimal culture composition are the main purpose of this study. Methods Yeasts were obtained by screening from natural samples using spread-plate method, Yield of EPS synthesized by yeasts was estimated by phenolsulfate acid method, Based on 5.8S rDNA sequence determination, three strains were identified and selected for the optimization of fermentative medium. Results 132 yeast strains were isolated from grapes, preserves and topsoil. Three yeast strains were proved to be as high exopolysaccharide-producing yeasts. The results of 5.8S rDNA sequence determination showed that similarities of two yeasts isolated from Zuoyouhong grape (Z14 and Z20) were over 99% compared with Issatchenkia orientalis, meanwhile another yeast L25 isolated from topsoil of Larix gmelini was identified as Cryptococcus humicolus, with the similarity of 98.8%. The optimal medium for strain Z20 for producing EPS was as followed: 8% glucose, 0.2% (NH4)SO4, 0.1% KH2PO4, 0.1% yeast extract powder and 0.01% CaCl2. Under the condition of initial pH 6.0, 28 degrees C and 160 r/min for 4 d, yield of EPS could reach to 2.046 g/L, which was 79.9% higher than the control (1.137 g/L). Conclusion Reports that yeasts belong to some genera possessed the abilities to synthesize EPS could be seen in some related references, according to the study, we could get the conclusion that yeasts belong to Issatchenkia can synthesize EPS and EPS yield of stain Z20 could be increased by changing culture composition.

We cloned xylanase-encoding gene xynA and its promoter from Bacillus pumilus, expressed in Bacillus megaterium and characterized the recombinant xylanase.We inserted the xylanase-encoding gene xynA and its promoter in Bacillus expression vector pWH1520 and pWG03 which was modified from pWH1520. We transformed the recombinant plasmid pWTEJX and pWGXYN into Bacillus megaterium, and obtained the recombinant stains BMJXH9 and BMGpp12. Enzymes produced by recombinant strains expressing xynA were produced in the medium. The xylanase activity produced by recombinant BMGpp12 was three times higher than that of BMJXH9. The recombinant xylanase had the original enzyme alkali-tolerant properties.Alkali-tolerant xylanase gene was successfully expressed and this provided a basis for further study of xylanase applied.

Homogenate extraction technology was applied to extract polysaccharides from pine nut ( Pinus koraiensis ) meal, a food waste from its oil processing. The first objective was to study the effects of liquid-solid ratio, homogenate extraction time, and temperature on the yield of pine nut meal polysaccharides (PNMP) using single-factor and Box–Behnken design. The optimal processing conditions were liquid-solid ratio of 43.23 mL/g at 35°C for 2 min 50 sec that produced PNMP yield of 11.7%. Extraction factors interacted with each other significantly (<mml:math xmlns:mml="http://www.w3.org/1998/Math/MathML" id="M1"><mml:mi>p</mml:mi><mml:mo>&lt;</mml:mo><mml:mn>0.01</mml:mn></mml:math>). The second objective was to compare the homogenate extract with those produced using other methods including ultrasonic, microwave, and hot water extraction. Polysaccharides were separated using HPLC based on molecular weight (MW) and characterized with the polysaccharide and protein contents of each fraction. The homogenate PNMP had the most of small size (&lt;100 kDa) polysaccharides, and its glycoprotein fractions generally contained higher level of protein, as well as a high ABTS + scavenging activity observed by HPLC-UV-ABTS + assay. FTIR analysis was used to characterize the functional groups. Homogenate extraction is superior in producing PNMP compared with other common methods, and its PNMP extract has potential antioxidant benefit.

Download This Paper Open PDF in Browser Add Paper to My Library Share: Permalink Using these links will ensure access to this page indefinitely Copy URL Copy DOI

Life is based on protein.People pay more attention to protein intake in food.Great change to protein detection happened after the incident of melamine, and it attracted more attentions from relevant departments to the job of protein detection.Various ways for rapid detection of protein in food were reviewed and summarized in this paper and corresponding principle, detection time was analyzed compared with Kjeldahl determination, and its application outlook was illustrated as well.Given that, it could provide several references for further research on detection of protein.

The purified condition of flavonoids from seed shell of Juglans mandshurica was investigated by macroporous resin,and antioxidant activity of flavonoids were evaluated.Absorption and desorption of macroporous resin on flavonoids were investigated as recovery yield of total flavonoids as index.Additionally,scavenging ability of flavonoids on ABTS+·,DPPH·,·OH and chelating effect on ferrous ions were determined by spectrophotometry to evaluate antioxidant activity.Results showed that using HPD-600 resin to purify flavonoids from seed shell of Juglans mandshurica,the optimal conditions were as follows:quantity of liquid sample 1/3BV,time of absorption 2h,pH6,concentration of liquid sample 1.2mg /mL,bed of macroporous resin were eluted using 4BV distilled water and 2BV 90% ethanol,purity of flavonoids was increased from 18.6% to 37.7%.Flavonoids from seed shell of Juglans mandshurica could significantly scavenge ABTS+·,could scavenge DPPH· and ·OH,and had chelating effect on ferrous ion,there were dose-effect relationship.Compared with VC,Na2EDTA and BHT,antioxidant activity was stronger than BHT,weaker than VC and Na2EDTA.Flavonoids from seed shell of Juglans mandshurica had significantly antioxidant effect.

The ultrasonic-enzymatic extraction process was used to extract craft of polyphenols in Korean pine bark. The total polyphenol yield,DPPH radical scavening was used to indicate. The optimum conditions was obtained through orthogonal test based on single factor experiment.The results showed that the optimal ultrasonic- enzymatic extraction condition was as follows:ultrasonic temperature 60℃,ultrasonic time 80min,ultrasonic power 250W,enzyme solution temperature 45℃,adding amount of enzyme 4.0% ,enzyme solution time 70min and pH4.8. The polyphenol extraction rate was 78.79mg /g and the DPPH radical scavening ratio was 63.68% .The method of the orthogonal test used to optimize the extraction craft of the ultrasonic-enzymatic extraction of the polyphenols in Korean pine bark was available. Under the optimum condition,the polyphenols in Korean pine bark had higher antioxidant activity.

Objective To observe the antioxidant activities of whey protein peptides (WPP) in aged mice.Method The subacute aged model mice were made by neck back subcutaneous injection of D-galactose every day.Compared with VE as positive control,the mice were given three different doses of WPP,100,200,400 mg/(kg bw·d) respectively,the effect of WPP on the content of catalase (CAT),malondialdehyde (MDA),superoxide dismutase (SOD),glutathione peroxidase (GSH-PX)in serum,liver and brain were observed after 45 d.Results The CAT,SOD and GSH-PX activities in aged model group were significantly decreased,but MDA was significantly increased as compared to normal mice.While in the aged mice treated with WPP 200 and 400 mg/(kg bw·d),the activity of CAT,SOD and GSH-PX were significantly increased and the content of MDA significantly decreased as compared to aged mice.Conclusion WPP shows dose-dependant antioxidant effect in aged mice.

Dihydroquercetin is a flavonol,it has a lot of biological function and use,so studies on dihydroquercetin from natural products have been followed with interest.This paper introduced the methods of isolation and purification on dihydroquercetin from natural products.There are organic solvent extraction,doposit isolation,microwave-assisted extraction,ultrasonic wave by turn microwave extraction,crystallization and repeating crystallization,chromatography etc.Through contrasting these methods,analyzed and summarized advantages and disadvantages of every method,and looked forward applicative direction of research methods in the future.

By using defatted pine nuts, soybean protein isolate, wheat gluten as the main raw material, compound textured protein was produced. Response surface methodology ( RSM) was applied to optimize the produce conditions, the effects of material moisture ( A) , barrel temperature ( B) , screw speed ( C) on sensory evaluation ( Y) were studied. In addition, compound textured protein was used as the raw material to prepare compound meat analogue.The effects of beef perfume, salt, cumin and soybean sauce on the flavor and texture parameters of compound meat analogue were investigated. Results showed that the optimum parameters were as follows: material moisture was 61%, barrel temperature was 152 ℃, screw speed was 248 r/min.Moreover, the optimal flavor formula of compound meat analogue was 1.5 g/100 g beef perfume, 1.5 g/100 g salt, 0.8 g/100 g cumin and 1.0 g/100 g soybean sauce. Texture property analysis showed that texture parameters of compound meat analogue were 50.04 kg of hardness, 0.995 of springiness, 0.902 of cohesion, 45118.383 of gumminess, 44.89 kg of chewiness and 0.581 of resilience, the inner texture of flavor meat analogue is basically consistent with beef.

Objective A quick and sensitive method was developed for determination of folic acid (FA) in infant formula milk powder. Method Perchloric aicd was added into infant formula milk powder to extract FA in ultrasonic wave condition. After solid-phase extraction (SPE) with C18 material as plug and reaction with potassium permanganate, FA was determined by reversed phase high-performance liquid chromatography (RP-HPLC). pH 5.0 and 0.1 mol/L sodium dihydrogen phosphate were used as mobile phase. the flow rate was 1 ml/min. BDS C18 was used as separating column and column temperature was 30 ℃. Results The linear range of the method was 0.005-1.5 μg/ml. The average recovery was 91.7%- 98.3%. The relative standard deviation (RSD) was 2.5%. The limit of detection was 0.005 μg/ml, and the limit of quantification was 0.017 μg/ml. Conclusion The method has following advantages: simple, precise, accurate and easy to practice.

The analysis methods of folic acid are reviewed,including colorimetric analysis,thin layer chromatography,the microbiological method,isotope radio-immunity method,chromatography,ion-acquisition method,and the analysis principle,the objects of the application,advantages and disadvantages of different methods are compared with,and discuss the future of analysis methods of folic acid in low contents food.