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Self-Reported food Allergy Prevalence Among Elementary School Children—Nanchang City, Jiangxi Province, China, 2021

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China CDC weekly 2022年第34期4卷 761-765,I0002页

作者： Hua Feng Nan Luo Fang Chen Xinyu Li Yu Wen Chengwei Liu Yan Chen Yongning Wu School of Public Health Nanchang UniversityNanchang CityJiangxi ProvinceChina State Key Laboratory of food Science and Technology Nanchang UniversityNanchang CityJiangxi ProvinceChina Jiangxi Provincial Center for Disease Control and Prevention Nanchang CityJiangxi ProvinceChina Research Unit of food Safety(No.2019RU014) Chinese Academy of Medical Sciences:NHC Key Laboratory of Food Safety Risk AssessmentChina National Center for Food Safety Risk Assessment(CFSA)BeijingChina

What is already known about this topic?The prevalence of food allergy(FA)among the general population has been increasing in recent decades,and seriously affects the physical and mental health and the quality of life of many people—especially *** is added by this report?The survey estimated self-reported FA prevalence using a standardized FA questionnaire among school children in Nanchang City,Jiangxi Province,China in *** are the implications for public health practice?Based on the local,epidemiological characteristics of food allergy,public policies on the prevention and management of FA should be developed and preventive practices should be promoted to decrease the overall prevalence of FA.

关键词： Nanchang prevention Jiangxi

A food-grade industrial arming yeast expressing β-1,3-1,4-glucanase with enhanced thermal stability

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Journal of Zhejiang University-Science B(Biomedicine & Biotechnology) 2010年第1期11卷 41-51页

作者： Qin GUOt Wei ZHANG Liu-liu MA Qi-he CHEN Ji-cheng CHEN Hong-bo ZHANG Hui RUAN Guo-qing HE Department of food Science and Nutrition Zhejiang University Hangzhou 310029 China Wenzhou Medical College Wenzhou 325035 China

The aim of this work was to construct a novel food-grade industrial arming yeast displaying β-1,3-1,4-glucanase and to evaluate the thermal stability of the glucanase for practical application. For this purpose, a bi-directional vector containing galactokinase （GALl） and phosphoglycerate kinase 1 （PGK1） promoters in different orientations was constructed. The β-1,3-1,4-glucanase gene from Bacillus subtilis was fused to α-agglutinin and ex- pressed under the control of the GALl promoter, α-galactosidase induced by the constitutive PGK1 promoter was used as a food-grade selection marker. The feasibility of the α-galactosidase marker was confirmed by the growth of transformants harboring the constructed vector on a medium containing melibiose as a sole carbon source, and by the clear halo around the transformants in Congo-red plates owing to the expression of β-1,3-1,4-glucanase. The analysis of β-1,3-1,4-glucanase activity in cell pellets and in the supernatant of the recombinant yeast strain revealed that β-1,3-1,4-glucanase was successfully displayed on the cell surface of the yeast. The displayed β-1,3-1,4-glucanase activity in the recombinant yeast cells increased immediately after the addition of galactose and reached 45.1 U/ml after 32-h induction. The thermal stability of β-1,3-1,4-glucanase displayed in the recombinant yeast cells was en- hanced compared with the free enzyme. These results suggest that the constructed food-grade yeast has the potential to improve the brewing properties of beer.

关键词： α-agglutinin food-grade selection marker β-1 3-1 4-glucanase α-galactosidase Thermostability

food quality and safety in Singapore:microbiology aspects

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food Quality and Safety 2017年第2期1卷 101-105页

作者： Ye Htut Zwe Hyun Gyun Yuk food Science&Technology Programme Department of ChemistryNational University of Singapore3 Science Drive 3Singapore 117543 Department of food Science and Technology Korea National University of Transportation61 Daehak-roJeungpyeong-gunChungbukRepublic of Korea27909

BACKGROUND:Singapore’s status as a first world island city-state which relies chiefly on food imports to meet the demand for consumption presents unique challenges in terms of microbial food safety and *** the efforts of the Ministry of Health in Singapore,in conjunction with the Agri-food&Veterinary Authority of Singapore and the National Environment Agency actively collaborate together to promote safety in Singapore,foodborne diseases are still a major public health ***:The aim of the review was to summarize the various foodborne diseases reported in Singapore in the past few years as well as to give an account of all the currently available microbiological findings indicating safety and quality of poultry,vegetables,fruits,and seafood sold in Singapore.

关键词： Singapore food safety food quality foodborne disease

food processing wastewater purification by microalgae cultivation associated with high value-added compounds production——A review

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Chinese Journal of Chemical Engineering 2019年第12期27卷 2845-2856页

作者： Shuhong Li Shuang Zhao Siliang Yan Yiting Qiu Chunfeng Song Yang Li Yutaka Kitamura State Key Laboratory of food Nutrition and Safety Key Laboratory of Food Nutrition and SafetyMinistry of EducationCollege of Food Engineering and BiotechnologyTianjinUniversity of Science&TechnologyTianjin 300457China Tianjin Key Laboratory of Indoor Air Environmental Quality Control School of Environmental Science and EngineeringTianjin University135 Yaguan RoadHaihe Education ParkTianjin 300350China Tianjin Institute of Industrial Biotechnology Chinese Academy of SciencesTianjin 300308China Graduate School of Life and Environmental Sciences University of Tsukuba1-1-1TennodaiTsukubaIbaraki 305-8572Japan

Microalgae have been considered as an efficient microorganism for wastewater treatment with simultaneously bioenergy and high value-added compounds ***,the high energy cost associated with complicated biorefinery(*** cultivation,harvesting,drying,extraction,conversion,and purification)is a critical challenge that inhibits its large-scale *** different nutrition(***,nitrogen and phosphorous)sources,food processing wastewater is a relative safe and suitable one for microalgae cultivation due to its high organic content and low *** this review,the characteristic of different food wastewater is summarized and *** potential routes of value-added products(***,pigment,polysaccharide,and amino acid)production along with wastewater purification are *** existing challenges(*** cost,efficiency and mechanism)of microalgal-based wastewater treatment are also *** prospective of microalgae-based food processing wastewater treatment strategies(such as microalgae-bacteria consortium,poly-generation of bioenergy and value-added products)is *** can be observed that food wastewater treatment by microalgae could be a promising strategy to commercially realize waste source reduce,conversion and reutilization.

关键词： food wastewater Microalgae Value-added produce Biofuel Polysaccharide Protein

Brown rice:a missing nutrient-rich health food

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food Science and Human Wellness 2023年第5期12卷 1458-1470页

作者： Xiuxiu Wu Tianyi Guo Feijun Luo Qinlu Lin National Engineering Laboratory for Deep Process of Rice and Byproducts Hunan Key Laboratory of Grain-oil Deep Process and Quality ControlHunan Key Laboratory of Processed Food for Special Medical PurposeCollege of Food Science and EngineeringCentral South University of Forestry and TechnologyChangsha 410004China

Brown rice(BR)is a traditional health food being rich in various active substances, which have effective preventive and therapeutic effects on many diseases. In this review, we systemically summarized the efficacy of BR on cardiovascular diseases(CVDs), hyperlipidemia, hypertension, diabetes, obesity, osteoporosis, neurodegenerative diseases, cancer, immune disorders, inflammation, anxiety, liver and stomach damage, etc. Underlying mechanisms have also been analyzed, which include regulating lipid synthesis and metabolism, improving insulin levels and increasing glucose metabolism, anti-oxidation, promoting the immune system, transcription and non-transcriptional regulation, blocking cell cycle, thereby improving disease symptoms and reducing its recurrence rate. Generally, BR has been almost disappeared in modern society, but it is promising to exploit the potential to become a functional food. Further research on the nutritional value, variety differences, storage problems, taste and molecular mechanism of BR will be conducive to help meticulously design clinical intervention trials and ultimately improve the treatment and prevention of various diseases.

关键词： Brown rice Nutrition Functional food Diseases Mechanism

A worldwide food safety concern in 2008--melamine-contaminated infant formula in China caused urinary tract stone in 290 000 children in China

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Chinese Medical Journal 2009年第3期122卷 243-244页

作者： CHEN Jun-shi Institute of Nutrition and food Safety Chinese Centre for Disease Control and Prevention Beijing 100050 China

Since the spring of 2008, an increase of urinary tract ＇stones in infants and young children were noticed by pediatricians in Gansu~ Hebei, Beijing, and other cities/provinces. This was followed by an epidemic of urinary tract stones in infants and young children in more than 10 provinces in the mainland of China. In September 2008, the cause of this unusual epidemic was identified, i.e. the illegal use of ＂protein essence＂（melamine, an industrially synthesized chemical） in raw milk （the main ingredient of infant formula） to falsely increase the protein content of raw milk after dilution with water. This was a typical case of raw milk adulteration. When melamine concentration was high enough in the infant formula, because of its very low solubility,

关键词：基因泌尿道尿路结石溶解度食品婴儿配方中国注意力儿童人类婴儿

Survival of some food-borne bacteria in kefir produced by microbial levan and pullulan

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food Bioscience 2022年第3期47卷 1082-1089页

作者： Gökhan Gurur Gökmen Jaroslaw Kowalik Duygu Kışla Department of food Engineering Faculty of EngineeringEge University35100BornovaIzmirTurkey Department of Dairy Science and Quality Management Faculty of Food SciencesUniversity of Warmia and Mazury in OlsztynOczapowskiego str.710-719OlsztynPoland

Kefir is a fermented milk product produced by kefir grains traditionally or lyophilized starter *** quality characteristics of kefir produced at 22℃ and 30℃ using kefir grains after addition of microbial levan and pullulan were investigated for 14 ***,the survival of different Gram-positive and Gram-negative bacteria strains which were inoculated before and after fermentation were investigated during *** pH and titratable acidity were in the ranges of 4.67–4.39 and 1.10–0.87%,*** highest exopolysaccharide values(458.3–465.3 mg/kg)were found in the samples produced with the addition of 1%(w/v)of microbial levan at 30℃.Yeast counts were in the ranges of 6.73–5.11 log CFU/mL while the lactobacilli and lactic streptococci counts were in the ranges of 9.64–7.91 and 9.64–8.69 log CFU/mL,*** microbial polysaccharide addition did not show any significant differences in the enumeration of lactic acid bacteria in kefir(p>0.05).All Gram-positive and Gram-negative bacteria grew/survived during fermentation however Listeria monocytogenes was the most susceptible test bacterium to metabolites during *** highest reduction in the counts of *** was determined as 2.39 log units after 24 h of fermentation at 30℃ in the samples which were inoculated before fermentation and produced with the addition of *** samples produced at 30℃ without polysaccharide addition were considered as the best with respect to appearance,taste,consistency and overall acceptability.

关键词： Kefir grain Levan Pullulan food-borne bacteria

National food Contamination Monitoring Programmes-Levels of Mercury, Lead and Cadmium in Chinese foods

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Biomedical and Environmental Sciences 1994年第4期7卷 362-368页

作者： YANG HUI-FEN LUO XUE-YUN SHEN WEN ZHOU ZHONG-FU JIN CHUANG-YU YU FENGC AND LIANG CHUN-SUI(Institute of food Safety Control and Inspection, Ministry of Public Health, 7 Pan Jia Yuan, Beijing 100021, China Shanghai Municipal Institute of food Safety Co Institute of food Safety Control and Inspection Ministry of Public Health Beijing China.

Six hundred and thirty-four food samples of six kinds were collected from Beijing,Shanghai, Jiangsu, Sichuan, Jilin and Guangdong areas, China and Hg, Pb, Cd contents were determined. The results showed that their levels in the Chinese foods were low; their levels in meat, egg, milk and fish were generally below the national hygienic standard. The average daily dietary intake of Hg, Pb, Cd were 7.25 μg, 103.77μg and 30.72 μg respectively and they were all less than the ADI established by WHO

关键词： National food Contamination Monitoring Programmes-Levels of Mercury WHO Lead and Cadmium in Chinese foods

food-derived bioactive peptides:production,biological activities,opportunities and challenges

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Journal of Future foods 2022年第4期2卷 294-306页

作者： Hedan Ye Xin Tao Weidong Zhang Yi Chen Qiang Yu Jianhua Xie State Key Laboratory of food Science and Technology Nanchang UniversityNanchang 330047China

Bioactive peptides(BPs)are multifunctional compounds derived from proteins,which exhibit different functions and show significant pharmacological *** the past few decades,the study on food-derived BPs had never been interrupted,and a wide range of BPs sequences have been identified due to its wide range of health benefit and multiple bioactivities,such as antioxidant,immune activity,anti-aging,anti-inflammatory *** bioactivities of BPs are mainly depend on the amino acid composition,size,sequence and physicochemical ***'s more,BPs is reasonable and feasible as functional foods and pharmaceutical preparations to promote human health for its advantages of high safety,rich source,obvious physiological effect and easy digestion and ***,there are many obstacles that limit the development of *** review mainly summarizes the preparation methods,biological properties and applications of food-derived *** opportunities and challenges of food-derived BPs as functional products are also *** review may provide a reference for the further utilization,deep processing and commercial development of food derived BPs.

关键词： Peptides Preparation Bioactivity Opportunities Challenges