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Preparation of lactic acid bacteria compound starter cultures based on pasting properties and its improvement of glutinous rice flour and dough

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food Science and Human Wellness 2024年第4期13卷 2090-2101页

作者： Dengyu Wang Linlin Liu Bing Wang Wenjian Xie Yanguo Shi Na Zhang Hongchen Fan Key Laboratory of food Science and engineering of Heilongjiang Ordinary Higher Colleges Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang ProvinceCollege of Food EngineeringHarbin University of CommerceHarbin 150076China

The effects of 5 lactic acid bacteria(LAB)fermentation on the pasting properties of glutinous rice flour were compared,and suitable fermentation strains were selected based on the changes of viscosity,setback value,and breakdown value to prepare LAB compound starter *** results revealed that Latilactobacillus sakei HSD004 and Lacticaseibacillus rhamnosus HSD005 had apparent advantages in increasing the viscosity and reducing the setback and breakdown values of glutinous rice *** particular,the compound starter created using the two abovementioned LAB in the ratio of 3:1 had better performance than that using a single LAB in improving the pasting properties and increasing the water and oil absorption capacity of glutinous rice ***,the gelatinization enthalpy of the fermented samples increased *** frozen glutinous rice dough stored for 28 days,the viscoelasticity of frozen dough prepared by compound starter was better than that of control dough,and the freezable water content was lower than that of control *** results indicate that compound LAB fermentation is a promising technology in the glutinous rice-based food processing industry,which has significance for its application.

关键词： Glutinous rice flour Glutinous rice dough Lactic acid bacteria compound starter cultures Pasting properties Viscoelasticity

A review on marine collagen:sources,extraction methods,colloids properties,and food applications

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Titanium dioxide E171 consumption exacerbates Listeria monocytogenes infection in mice

胶原与皮革（英文） 2024年第1期6卷 1-27页

作者： Shahzad Farooq Muhammad Ijaz Ahmad Shijie Zheng Usman Ali Yang Li Cui Shixiu Hui Zhang Jiaxing Institute of Future food Jiaxing 314050China College of Biosys-tems engineering and food Science Zhejiang Key Laboratory for Agro-Food ProcessingZhejiang UniversityHangzhou 310058China Jiaxing Institute of Future food Jiaxing 314050China College of Biosys-tems engineering and food Science Zhejiang Key Laboratory for Agro-Food ProcessingZhejiang UniversityHangzhou 310058China

The growing interest in valorizing industrial by-products has led researchers to focus on exploring different sources and optimizing collagen extraction conditions over the past *** bovine hide,cattle bones,pork,and pig skins remain the most abundant collagen sources,there is a growing trend in the industrial utilization of collagen from non-mammalian *** review explores alternative marine collagen sourcesand summarizes emerging trends in collagen recovery from marine sources,with a particular focus on environmentally friendly ***-tionally,this review covers the colloidal structure-forming properties of marine collagens,including foam,film,gel,and emulsion *** also highlights the potential and important applications of marine collagen in various food *** on the currently reported marine sources,collagens extracted from fish,jellyfish,and sea cucumbers were found to have the highest yield and mostly comprised type-l collagen,while crustaceans and mollusks yielded lower percentages of *** extraction techniques isolate collagen based on acetic acid and pepsin treatment,but they come with drawbacks such as being time-consuming,causing sample destruction,and using ***,marine collagen extracted using conventional methods assisted with ultrasonication resulted in higher yields and strengthened the triple-stranded helical ***,an increasing number of new applications have been found in the food industry for marine collagens,such as biodegradable film-forming materi-als,colloid stabilizers,foaming agents,and micro-encapsulating ***,collagen is a modern foodstuff and is extensively used in the beverage,dairy,and meat industries to increase the stability,consistency,and elasticity of products.

关键词： Marine collagen Jellyfish Sea cucumber Colloid stabilizer Edible film Dairy product

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food Quality and Safety 2024年第1期8卷 68-80页

作者：滕跃王瑷琳赵东云李国鹏刘泷泽邹悦夏效东 State Key Laboratory of Marine food processing and Safety Control National Engineering Research Center of SeafoodSchool of Food Science and TechnologyDalian Polytechnic UniversityDalianChina

The food additive titanium dioxide is commonly utilized to enhance the appearance and flavor of food ***,this substance has been linked to gastrointestinal *** aim of this study was to investigate the impact of dietary exposure of titanium dioxide E171 on Listeria monocytogenes infection in *** were mainly divided into the control,LM group(*** infection),and E171+LM groups(E171 supplementation before *** infection).Pre-exposure to E171 resulted in increased bacterial counts in the liver,spleen,ileum,colon,mesenteric lymph nodes,and feces of mice after *** ***,E171 exposure increased the levels of pro-inflammatory cytokines while attenuating the levels of anti-inflammatory cytokines in mice infected with ***,mice in the E171+LM group exhibited considerably more severe colonic inflammation and worse intestinal barrier function than mice in the LM *** 16S rRNA gene sequencing revealed a shift in the composition of the gut microbiota of mice in the E171+LM group,characterized by a decrease in the relative abundance of Firmicutes and a decrease in the Firmicutes-to-Bacteroidetes *** levels of acetate,butyrate,and isobutyrate were markedly decreased within the cecum of mice in the E171+LM group in comparison to mice in the LM *** conclusion,these results suggest that E171 exposure could exacerbate *** infection in mice,which may provide useful information for future risk assessment of this commonly used food additive.

关键词： E171 L.monocytogenes intestinal barrier function inflammatory responses gut microbiota.

Transcriptomics integrated with metabolomics reveals the mechanism of CaCl_(2)-HCl electrolyzed water-induced glucosinolate biosynthesis in broccoli sprouts

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food Science and Human Wellness 2024年第2期13卷 801-812页

作者： Cui Li Shuhui Song Yanan He Haijie Liu College of food Science and Nutritional engineering China Agricultural UniversityBeijing 100083China Institute of Agri-food processing and Nutrition Beijing Academy of Agriculture and Forestry SciencesBeijing 100097China

Glucosinolates are important phytochemicals in *** investigated the effect of CaCl_(2)-HCl electrolyzed water(CHEW)on glucosinolates biosynthesis in broccoli *** results showed that CHEW treatment significantly decreased reactive oxygen species(ROS)and malondialdeh yde(MDA)contents in broccoli *** the the 8^(th)day,compared to tap water treatment,the the total glucosinolate content of broccoli sprouts with CHEW treatment increased by 10.6%and calcium content was dramatically enhanced from 14.4 mg/g DW to 22.7 mg/g *** transcriptome and metabolome analyses revealed that CHEW treatment activated ROS and calcium signaling transduction pathways in broccoli sprouts and they interacted through MAPK ***,CHEW treatment not only promoted the biosynthesis of amino acids,but also enhanced the expression of structural genes in glucosinolate synthesis through transcription factors(MYBs,bHLHs,WRKYs,etc.).The results of this study provided new insights into the regulatory network of glucosinolates biosynthesis in broccoli sprouts under CHEW treatment.

关键词： Broccoli sprouts CaCl_(2)-HCl electrolyzed water Glucosinolates Transcriptomics Metabolomics

High Power Microwave Treatment Impacts on Microbes in Rough Rice

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Rice science 2024年第2期31卷 139-141,I0020,I0021页

作者： Faith OUMA Luthra KAUSHIK Boreddy SREENIVASULA Oduola ABASS Griffiths G.ATUNGULU Department of food Science University of Arkansas Division of AgricultureFayetteville 72704USA Department of processing and food engineering Dr.NTR College of Agricultural EngineeringBapatla 522101India

As rice consumption increases,ensuring its safety has become a priority for the food *** address this concern,the industry is exploring a single-pass microbial inactivation treatment at the rough rice *** this study,a long-grain rice variety,RT7321[21.2%wet basis(WB)and a 20 mm bed thickness]was exposed to microwave radiation(915 MHz frequency)at powers of 16,18,and 20 kW for durations of 1,2,and 3 *** found that the highest microwave power(20 kW)and the longest exposure duration(3 min)produced the greatest reduction in total aerobic count and total fungal count,reducing them by up to 1.21 and 5.01 log(CFU/g),*** findings provided insights into the used to high-power,shortduration 915 MHz microwave technology for decontamination purposes in rough rice to help improve the microbial safety of *** aim is to develop a single-pass drying approach for microbial inactivation in rice processing facilities while ensuring that the yield and quality is not compromised.

关键词： microwave insight facilities

Hypoglycemic effect and the mechanism of action of a polysaccharide from sweet corncob in a high-fat diet and streptozotocin-induced diabetic mice

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food Science and Human Wellness 2024年第3期13卷 1543-1555页

作者： Xin Wang Weiye Xiu Ye Han Zhili Wang Yu Luo Yongqiang Ma Heilongjiang Provincial Key Laboratory of Cereals and Comprehensive processing of Cereal Resources College of Food EngineeringHarbin University of CommerceHarbin 150028China

Type 2 diabetes mellitus(T2DM)is a metabolic disease caused by a glycolipid metabolism disorder and isletβ-cell ***-80-I is a biologically active water-soluble polysaccharide isolated from sweet corncob,an agricultural *** hypoglycemic effects of SCP-80-I on T2DM mice and its mechanisms were investigated in this ***-80-I was found to significantly reduce blood glucose and lipid deposition levels in T2DM mice,as well as decrease serum leptin and increase adiponectin ***,real time-polymerase chain reaction(RT-PCR)and Western blotting results revealed that SCP-80-I could regulate the expression of several glycolipid metabolisms and insulin secretion genes and proteins,including 5'-AMP-activated protein kinase(AMPK),carnitine palmitoyltransferase I(CPTI),and acetyl coenzyme A carboxylase(ACC)in the liver and AMPK,sirtuin1(Sirtl),peroxisome proliferator-activated receptorycoactivator-1(PGC-1α),and uncoupling protein 2(UCP2)in the *** have a hypoglycemic effect,SCP-80-1 regulated glycolipid metabolism and islet cell function in the liver by regulating the AMPK/AC C/CPT1 signaling pathway and the AMPK/Sirt1/PGC-1αand AMPK/Sirtl/UCP2 signaling *** findings improve our understanding of polysaccharides derived from sweet corncob and the use of SCP-80-I in the production of hypoglycemic foods.

关键词： Sweet corn cob polysaccharide Type 2 diabetes Signal pathway 5’-AMP-activated protein kinase(AMPK)

Evaluation of the binding affinity and antioxidant activity of phlorizin to pepsin and trypsin

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food Science and Human Wellness 2024年第1期13卷 392-400页

作者： Jing Zhang Lan Tang Xia Hu Zhen Zeng Wen Wu Fang Geng Hui Li Di Wu Meat processing Key Laboratory of Sichuan Province School of Food and Biological EngineeringChengdu UniversityChengdu 610106China School of Chemical engineering Sichuan UniversityChengdu 610065China

Phlorizin(PHL)is a natural compound with strong antioxidant properties mainly found in *** this paper,the interaction mechanism of PHL with pepsin and trypsin was comparatively evaluated by computer simulation,fluorescence spectra,circular dichroism(CD),and Fourier transform infrared(FT-IR)spectra at a molecular *** spectra showed that PHL quenches the pepsin/trypsin by static *** parameters indicated that PHL binds to pepsin mainly through hydrogen bonds and van der Waals forces,and that of trypsin was electrostatic *** ground state complexes PHL and protease have a moderate affinity of 105 L/mol PHL binds more strongly to trypsin than to *** and FT-IR spectra results showed that pepsin/trypsin decreased theβ-sheet content and slightly changed its secondary structure upon *** experimental results are mutually verified with the predicted computer-aid simulation *** PHL and trypsin binding,the antioxidant capacity of PHL was ***,the antioxidant capacity of PHL was decreased after binding to *** work elucidates the binding of PHL binding mechanisms to pepsin/trypsin and provides useful information for the digestion of PHL to improve the application of PHL in food processing.

关键词： Interaction Phlorizin Pepsin Trypsin Antioxidation

A core-satellite self-assembled SERS aptasensor containing a“biological-silent region”Raman tag for the accurate and ultrasensitive detection of histamine

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food Science and Human Wellness 2024年第2期13卷 1029-1039页

作者： Chen Chen Yingfang Zhang Ximo Wang Xuguang Qiao Geoffrey I.N.Waterhouse Zhixiang Xu Key Laboratory of food processing Technology and Quality Control in Shandong Province College of Food Science and EngineeringShandong Agricultural UniversityTai’an 271018China School of Chemical Sciences The University of AucklandAuckland 1142New Zealand

Herein,a novel interference-free surface-enhanced Raman spectroscopy(SERS)strategy based on magnetic nanoparticles(MNPs)and aptamer-driven assemblies was proposed for the ultrasensitive detection of histamine.A core-satellite SERS aptasensor was constructed by combining aptamer-decorated Fe_(3)O_(4)@Au MNPs(as the recognize probe for histamine)and complementary DNA-modified silver nanoparticles carrying 4-mercaptobenzonitrile(4-MBN)(Ag@4-MBN@Ag-c-DNA)as the SERS signal probe for the indirect detection of *** an applied magnetic field in the absence of histamine,the assembly gave an intense Raman signal at“Raman biological-silent”region due to *** the presence of histamine,the Ag@4-MBN@Ag-c-DNA SERS-tag was released from the Fe_(3)O_(4)@Au MNPs,thus decreasing the SERS *** optimal conditions,an ultra-low limit of detection of 0.65×10^(-3)ng/mL and a linear range 10^(-2)-10^5 ng/mL on the SERS aptasensor were *** histamine content in four food samples were analyzed using the SERS aptasensor,with the results consistent with those determined by high performance liquid *** present work highlights the merits of indirect strategies for the ultrasensitive and highly selective SERS detection of small biological molecules in complex matrices.

关键词： Surface-enhanced Raman spectroscopy Raman biological-silent region Aptamer Histamine detection Universal SERS-tag

Influence of preheating treatments on cyanide content， nutritional composition， physicochemical properties， color and oxidative stability of flaxseed meal

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中国油脂 2024年

作者： ZHOU Junzhuo CHU Pengfei DONG Guimei PEI Xuechen HUANG Jiaqian ZHENG Rui YIN Fawen ZHOU Dayong SKL of Marine food processing & Safety Control National engineering Research Center of Seafood Collaborative Innovation Center of Seafood Deep processing Liaoning Province Key Laboratory for Marine food Science and Technology School of food Science and Technology Dalian Polytechnic University

This study aimed to investigate the effects of different preheating treatments （steaming， roasting and microwave） of flaxseed on cyanide content， nutritional composition， physicochemical properties， color and oxidative stability of flaxseed meal. The three preheating methods of flaxseed all significantly decreased the hydrocyanic acid （HCN） contents. By contrast， microwave was the most effective detoxification method. After 5 min of microwave treatment， the HCN content in flaxseed was reduced from 94.65 ± 1.68 mg/kg to 7.80 ± 0.57 mg/kg. In addition， the three preheating methods all significantly increased the polyphenol content， thiobarbituric acid reactive substances （TBARS）， peroxide value （POV）， and a*value， and slightly decreased polyunsaturated fatty acid （PUFA） contents， but significantly decreased total amino acid contents as well as L*， W*and b*values. Interestingly， the three preheating methods all improved the oxidative stability and color stability of flaxseed upon accelerated storage under 40 °C. Compared with steaming （120 ℃ for 20 min） and roasting （100 ℃ for 40 min）， microwave （560 W for 4 min） is recommended for decreasing cyanide content， as well as enhancing the flaxseed' stability and qualitative attributes.

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