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Reformulation of traditional Iranian food(Doeeneh)using probiotics:Bifidobacterium animalis *** BB-12,Lactobacillus acidophilus LA-5,Lacticaseibacillus rhamnosus LGG,and inulin and its effect on diabetic and non-diabetic rats

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food Quality and Safety 2023年第4期7卷 566-578页

作者： Mahdi AziziShafa Afshin Akhondzadeh Basti Anousheh Sharifan Ali Khanjari Department of food Science and Technology Science and Research BranchIslamic Azad UniversityTehranIran Department of food Hygiene and Quality Control Faculty of Veterinary MedicineUniversity of TehranTehranIran

Objectives:The purposes of this study were to produce novel formulations of Doeeneh using three probiotic strains and different inulin ratios and to investigate the survival of ***,the effect of Doeeneh on the biological properties of non-diabetic and diabetic rats was also *** and Methods:Doeeneh,composed of milk and wheat bulgur,was enriched with different proportions of inulin and fermented by Bifidobacterium animalis *** BB-12(B),Lactobacillus acidophilus LA-5(A),Lacticaseibacillus rhamnosus LGG(R),and their *** physicochemical and sensory properties and probiotics viability were investigated for 14 *** was induced in albino rats by administration of alloxan monohydrate(150 mg/kg i.p.).Changes in weight and blood glucose were measured weekly,and food and water consumption were measured daily;total cholesterol and triglycerides were measured after 35 d by a biochemical ***:The increased proportion of high-degree of polymerization inulin decreased pH and increased ***,a higher concentration of inulin applied to Doeeneh resulted in a slower decrease in pH *** result can show the buffering effect of inulin in Doeeneh as well;changes in pH were slow over time due to the presence of the buffering ***,the probiotics’survival was in the standard range even in the inulin-free ***,the Doeeneh sample containing 5%inulin(SABR3)considerably reduced the levels of blood glucose,total cholesterol,and triglyceride in diabetic ***,the diabetic rats fed Doeeneh demonstrated less weight loss and food/water intake than the ***:Traditional foods and their preparation methods are a suitable target for the development of health-oriented products,and functional food with nutraceutical capabilities can be designed and produced based on them.

关键词： Synbiotics traditional food probiotics prebiotics functional food nutraceutical buffer effect biological properties

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Nattokinase as a functional food ingredient:therapeutic applications and mechanisms in age-related diseases

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food Science and Human Wellness 2024年第5期13卷 2401-2409页

作者： Hao Wu Qian Zhang Hao Suo Feng Xu Wanxu Huang Dan Ohtan Wang Wuya College of Innovation Shenyang Pharmaceutical UniversityShenyang 110016China College of Optoelectronic Engineering and Institute for Innovative Development of Food IndustryShenzhen UniversityShenzhen 518060China College of Life Sciences and Biopharmaceutical Shenyang Pharmaceutical UniversityShenyang 110016China The Fifth Affiliated Hospital of Guangzhou Medical University Guangzhou 510700China State Key Laboratory of New-tech for Chinese Medicine Pharmaceutical Process Lianyungang 222001China RIKEN Center for Biosystems Dynamics Research Kobe 650-0047Japan Graduate School of Biostudies Kyoto UniversityKyoto 606-8501Japan

Consumption of natto,a traditional eastern Asian food made of fermented soybeans by Bacillus subtilis,has long been linked to healthy aging and longer human *** the key thrombolytic ingredient of natto,the serine protease nattokinase(NK)has been developed into a widely-used dietary *** has shown excellent anti-thrombus,thrombolytic,and anti-inflammation activities that potentially delay aging and provide therapeutic effects on aging-related *** this review,we critically overview the experimental and clinical evidence in the past 20 years that support the beneficial function of NK in the prevention and treatment of aging-related diseases,including cardiovascular diseases,Alzheimer’s disease,other abnormalities and *** focus on the underlying molecular mechanisms and recent advances in application methods that are aimed at further development of NK for healthier aging of modern *** challenges and unsolved issues in this area are also discussed.

关键词： Nattokinase Functional food ingredient Aging-related diseases Cardiovascular diseases Inflammation

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Determination of L-ergothioneine in food by UPLC-MS/MS method

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未来食品学报(英文) 2023年第2期3卷 163-168页

作者： Hongwen Zhai Lei Sun Sufang Fan Jing Wang Meirong Cao Hongyu Ma Qiang Li Yan Zhang Hebei food Safety Key Laboratory Key Laboratory of Special Food Supervision Technology for State Market RegulationHebei Engineering Research Center for Special Food Safety and HealthHebei Food Inspection and Research InstituteShijiazhuang 050227China

L-Ergothioneine(L-EGT)possesses excellent antioxidant activity and has been used in the food,pharmaceuticals and cosmetics *** this study,a new efficient and sensitive ultra-performance liquid chromatography tandem mass spectrometry(UPLC-MS/MS)method was established for the quantitative determination of L-EGT in *** sample was extracted with methanol-water(70:30,V/V),separated by hydrophilic interaction liquid chromatography(HILIC)and detected by triple-quadrupole mass *** studies were carried out on different product and the limit of quantitation was 20μg/kg(milk,alcohol-free beverages,dairy products)and 40µg/kg(cereal bars,chocolate).Excellent linearity(correlation coefficient(R2)≥0.999)was achieved for L-EGT quantification in the range of 5–200 ng/*** recoveries of the method(83.7%−107.5%)and the relative standard deviation(RSD,0.88%−6.84%(n=6))meet the performance criteria required for the determination of L-EGT in ***,the applicability of the method was tested by analysing actual *** general,the method developed is simple,reliable,accurate,and stable and could be useful for routine analyses of L-EGT in food.

关键词： L-Ergothioneine Ultra-performance liquid chromatography tandem mass spectrometry Hydrophilic interaction liquid chromatography food Determination

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A CO-ORDINATED APPROACH TOW ARDS HYGIENE IS AN ESSENTIAL ELEMENT OF food SAFETY

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食品科学 2002年第1期23卷 146-151页

作者： W.J.de Koe food and public Health Consultant The Netherlands

有关HACCP在茶叶质量分析中的应用以及荷兰商品法律有关草本植物的结合

关键词：茶叶质量分析 HACCP 应用食品安全

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Global food Safety Strategies:Need to Develop Roadmap of Implementation in China

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China CDC weekly 2022年第22期4卷 478-482页

作者： Yongning Wu food Safety Research Unit(2019RU014)of Chinese Academy of Medical Science National Health Commission Key Laboratory of Food Safety Risk AssessmentChina National Center for Food Safety Risk AssessmentBeijingChina

The Updated Global Strategy for food Safety(GSFS)The Seventy-Fifth Session of World Health Assembly(75th WHA)has adopted the updated Global Strategy for food Safety(2022-2030):towards stronger food safety system and global cooperation with the recommendations from the 150th Executive Board meeting(1-2).This response to the WHA 73.5 resolution on“Strengthening efforts on food safety”and Member States are requested to update GSFS to respond to current and emerging *** by the World Health Organization(WHO)Secretariat with the advice of the Technical Advisory Group(TAG)on food Safety:Safer food for Better Health(Figure 1),the vision of the updated strategy is to ensure that all people,everywhere,consume safe and healthy food to reduce the burden of foodborne *** updated strategy aims to guide and support Member States in their efforts to prioritize.

关键词： Figure Global everywhere

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Bactericidal efficacy of slightly acidic electrolyzed water(SAEW)against Listeria monocytogenes planktonic cells and biofilm on food-contact surfaces

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food Quality and Safety 2022年第2期6卷 225-233页

作者： Jianxiong Hao Junyi Zhang Xueqi Zheng Dandan Zhao College of food Science and Biology Hebei University of Science and TechnologyShijazhuangChina

In the present study,the bactericidal efficacy of slightly acidic electrolyzed water(SAEW)against Listeria monocytogenes(***)planktonic cells and biofilm on food-contact surfaces including stainless steel and glass was systematically *** results showed that SAEW(pH 5.09 and available chlorine concentration(ACC)of 60.33 mg/L)could kill *** on food-contact surfaces completely in 30 s,a disinfection efficacy equal to that of NaCIO solutions(pH 9.23 and ACC of 253.53 mg/L).The results showed that long exposure time and high ACC contributed to the enhancement of the disinfection efficacy of SAEW on *** on food-contact ***,the log reduction of SAEW treatment presented an increasing tendency within the prolonging of treatment time when SAEW was used to remove the *** bioflm formed on stainless steel and glass surfaces,which suggested that SAEW could remove *** bio-film effectively and its disinfection efficacy is equal to(in the case of stainless steel)or higher than(in the case of glass)that of high-ACC NaCIO *** addition,the results of the crystal violet staining and scanning electron microscopy also demonstrated that SAEW treatment could remove the *** biofilm on food-contact surfaces.

关键词： Slightly acidic electrolyzed water Listeria monocytogenes,biofilm food-contact surface

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The Revision of Aluminum-containing food Additive Provisions in China

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Biomedical and Environmental Sciences 2016年第6期29卷 461-466页

作者： ZHANG Hong ZHANG Ji Yue WANG Hua Li LUO Peng Jie ZHANG Jian Bo China National Center for food Safety Risk Assessment Beijing 200022 China

The aim of this study was to revise the provisions for aluminum-containing food additives in GB 2760-2011 （The National food Safety Standard for Use of food Additives）, in order to reduce aluminum exposure among the Chinese population. According to the latest risk assessment results of JECFA and China on aluminum and the actual use of aluminum-containing food additives in certain products, the aluminum-containing food additive-related provisions in GB 2760-2011 were revised. Those revisions included narrowing down the applicable food categories and adjusting the maximum use level of aluminum potassium sulfate and aluminum ammonium sulfate, repealing nine aluminum-containing food additives in puffed food and repealing the use of sodium aluminum phosphate, sodium aluminosilicate and starch aluminum octenylsuccinate in all food.

关键词： The Revision of Aluminum-containing food Additive Provisions in China GMP than

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Applications of electronic nose (e-nose) and electronic tongue (e-tongue) in food quality-related properties determination: A review

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Artificial Intelligence in Agriculture 2020年第1期4卷 104-115页

作者： Juzhong Tan Jie Xu Department of food Science Rutgers UniversityNew BrunswickNJ 08901USA Department of food Science and Technology The Ohio State UniversityColumbusOH 43210USA

Background:An e-nose or an e-tongue is a group of gas sensors or chemical sensors that simulate human nose or human *** e-nose and e-tongue have showngreat promise and utility in improving assessments of food quality characteristics compared with traditional detection *** and approach:This review summarizes the application of e-nose and e-tongue in determining the quality-related properties of *** working principles,applications,and limitations of the sensors employed by electronic noses and electronic tongueswere introduced and *** pattern recognition algorithms,including artificial neural network(ANN),convolutional neural network(CNN),principal component analysis(PCA),partial least square regression(PLS),and support vector machine(SVM),were introduced and compared in this *** findings and conclusions:Overall,e-nose or e-tongue combining pattern recognition algorithms are very powerful analytical tools,which are relatively low-cost,rapid,and accurate.E-nose and e-tongue are also suitable for both in-line and off-line measurements,which are very useful in monitoring food processing and detecting the end product *** user of e-nose and e-tongue need to strictly control sample preparation,sampling,and data processing.

关键词： E-nose E-tongue food quality assessments

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Advances in Research of Molded Pulp for food Packaging

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Journal of Renewable Materials 2023年第11期11卷 3831-3846页

作者： Yifan Liu Shufeng Ma Feijie Wang Liqiang Wang Jiangsu Provincial Key Laboratory of food Advanced Manufacturing Equipment Technology Wuxi214122China School of food Science and Technology Jiangnan UniversityWuxi214122China

The molded pulp,a product of three-dimensional papermaking technology,is environmentally friendly and has a low environmental impact due to its ability to decompose quickly in the natural environment after *** application of molded pulp for food packaging can replace or reduce the use of plastic food *** extract fibers from plants for the production of safe and hygienic molded pulp for food packaging,and they also study and enhance the qualities of molded pulp to broaden its use in the food *** paper reviews the sources and varieties of plant fiber used in molded pulp for food packaging,as well as research on the improvement and optimization of the performance of molded pulp ***,issues with molded pulp’s actual use for food packaging are reviewed,along with the potential for future *** work can serve as a reference for molded pulp applications and research in the food industry in the future.

关键词： Molded pulp food packaging plant fiber properties

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Controlling COVID-19 Transmission due to Contaminated Imported Frozen food and food Packaging

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China CDC weekly 2021年第2期3卷 30-33页

作者： Li Bai Yeru Wang Yibaina Wang Yongning Wu Ning Li Zhaoping Liu National Health Commission Key Laboratory of food Safety Risk Assessment Food Safety Research Unit(2019RU014)of Chinese Academy of Medical ScienceChina National Center for Food Safety Risk AssessmentBeijingChina.

BACKGROUND The emergence of the coronavirus disease 2019(COVID-19)has been sharply increasing with more than eighty million confirmed cases worldwide(1).It has been contained in China through stringent nonpharmaceutical interventions(2).A combination of strict border control and quarantine measures have effectively prevented the spread of the virus from infected travelers,but the risk of resurgence caused by other routes of transmission(fomite transmission)has been identified in a number of localized outbreaks(3-7).

关键词： sharply COV measures

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