AIM:To determine the glycemic index(GI)and glycemic load(GL)values of Chinese traditional foods in Hong Kong.METHODS:Fifteen healthy subjects(8 males and 7 females)volunteered to consume either glucose or one of 23 te...AIM:To determine the glycemic index(GI)and glycemic load(GL)values of Chinese traditional foods in Hong Kong.METHODS:Fifteen healthy subjects(8 males and 7 females)volunteered to consume either glucose or one of 23 test foods after 10-14 h overnight fast.The blood glucose concentrations were analyzed immediately before,15,30,45,60,90 and 120 min after food consumption using capillary blood samples.The GI value of each test food was calculated by expressing the incremental area under the blood glucose response curve(IAUC)value for the test food as a percentage of each subject's average IAUC value for the glucose.The GL value of each test food was calculated as the GI value of the food multiplied by the amount of the available carbohydrate in a usual portion size,divided by 100.RESULTS:Among all the 23 Chinese traditional foods tested,6 of them belonged to low GI foods(Tuna Fish Bun,Egg Tart,Green Bean Dessert,Chinese Herbal Jelly,Fried Rice Vermicelli in Singapore-style,and Spring Roll),10 of them belonged to moderate GI foods(Baked Barbecued Pork Puff,Fried Fritter,"Mai-Lai"Cake,"Pineapple"Bun,Fried Rice Noodles with Sliced Beef,Barbecue Pork Bun,Moon Cakes,Glutinous Rice Ball,Instant Sweet Milky Bun,and Salted Meat Rice Dumpling),the others belonged to high GI foods(Fried Rice in Yangzhou-Style,Sticky Rice Wrapped in Lotus Leaf,Steamed Glutinous Rice Roll,Jam and Peanut Butter Toast,Plain Steamed Vermicelli Roll,Red Bean Dessert,and Frozen Sweet Milky Bun).CONCLUSION:The GI and GL values for these Chinese traditional foods will provide some valuable information to both researchers and public on their food preference.展开更多
Sea buckthorn(Hippophae rhamnoides L.)is a deciduous shrub with high nutritional and therapeutic value belonging to the family sea buckthorn,rich in oleic acid,protein,amino acids and potassium and other nutrients.Sea...Sea buckthorn(Hippophae rhamnoides L.)is a deciduous shrub with high nutritional and therapeutic value belonging to the family sea buckthorn,rich in oleic acid,protein,amino acids and potassium and other nutrients.Sea buckthorn can also treat heart diseases,lung diseases and other diseases.This review aims to sort out the traditional sea buckthorn food and modern sea buckthorn food,and provide important reference value for manufacturers to develop and utilize sea buckthorn.In addition,it also clarifies the nutritional value of sea buckthorn,so as to provide strong support for the comprehensive utilization of sea buckthorn fruit food and the production direction of health care industry.展开更多
With the development of the Internet, the Internet language-a new social variant of language comes into being. Owing to its distinctive features, the Internet language draws extensive attention and evokes dispute. Sho...With the development of the Internet, the Internet language-a new social variant of language comes into being. Owing to its distinctive features, the Internet language draws extensive attention and evokes dispute. Should we make laws to restrict its development or be magnanimous and tolerant？ The present authors think that the dispute reflects the clash between the traditional culture and the ＂fast food＂ culture. The two cultures would co-exist harmoniously and co-develop healthily only if we cherish the law in the development of language and grasp the indirect correlation between them.展开更多
Chinese traditional fermented foods have a very long history dating back thousands of years and have become an indispensable part of Chinese dietary culture. A plethora of research has been conducted to unravel the co...Chinese traditional fermented foods have a very long history dating back thousands of years and have become an indispensable part of Chinese dietary culture. A plethora of research has been conducted to unravel the composition and dynamics of microbial consortia associated with Chinese traditional fermented foods using culture- dependent as well as culture-independent methods, like different high-throughput sequencing （HTS） techniques. These HTS techniques enable us to understand the relationship between a food product and its microbes to a greater extent than ever before. Considering the importance of Chinese traditional fermented products, the objective of this paper is to review the diversity and dynamics of microbiota in Chinese traditional fermented foods revealed by HTS approaches.展开更多
Vietnam has a long history of numerous traditional fermented products that contain a range of microorganisms with favorable technological,preservative,and organoleptic properties for food processing as well as other f...Vietnam has a long history of numerous traditional fermented products that contain a range of microorganisms with favorable technological,preservative,and organoleptic properties for food processing as well as other functional properties.This review emphasizes the most common traditional Vietnamese fermented foods and their beneficial indigenous bacteria having health-promoting effects.展开更多
Objective: to explore the effect of TCM food therapy combined with Baduanjin in nursing constipation patients. Methods: 82 patients with functional constipation who entered a hospital in Qingyang City from October 202...Objective: to explore the effect of TCM food therapy combined with Baduanjin in nursing constipation patients. Methods: 82 patients with functional constipation who entered a hospital in Qingyang City from October 2020 to February 2021 were selected by convenient sampling for nursing intervention. The experimental group was given Chinese medicine food therapy combined with Baduanjin, and the control group was given general nursing. The intervention lasted 14 days. The scores of symptom checklist 90 (SCL-90) and quality of life analysis of constipation patients were recorded. Results: compared with the control group, the experimental group can significantly reduce the scores of symptom checklist 90 and quality of life analysis of constipation patients, indicating that the experimental group is better than the control group in improving the symptoms of constipation patients (P < 0.05). Conclusion: the experimental group can significantly reduce the scores of SCL-90 and QOL analysis of constipation patients, and the intervention results are better than the control group.展开更多
Turkey is a country producing various kinds of cheese. Tomas cheese is a kind of cheese that is still traditionally produced, and it is not widely-known. In this study, the characteristic properties of Tomas cheese, a...Turkey is a country producing various kinds of cheese. Tomas cheese is a kind of cheese that is still traditionally produced, and it is not widely-known. In this study, the characteristic properties of Tomas cheese, a local product that is extensively consumed in the city of Tunceli and its environs, have been examined. For this purpose, samples from cheese varieties currently on sale in the cities of Tunceli and Elazl~ have been taken, and some of their physico-chemical and microbiological properties have been determined. The results of physico-chemical analysis showed that the average moisture rate of the samples was 53.24%, average ash rate 4.24%, average dry matter 46.76%, average acidity rate in terms of lactic acid 1.08%, average salt rate 2.93%, average fat rate 17.66%, average fat-free dry matter rate 25.56% and average pH value 4.67. The microbiological analysis data showed that the average values for the total aerobic mesophyll bacteria （TAMB） was 7 loglo kob/g, 2.3 logl0 kob/g for coliform, 4.6 logl0 kob/g for yeast, 5.5 logl0 kob/g for mold, 6.8 log10 kob/g for Lactococcus spp., and 6.1 log10 kob/g for Lactobacillus spp.. The results show the high variation among samples, proving that there has not been a standard production procedure. It has been established that the hygienic condition of the product changes according to the production process, and the probability for cross contamination is high. A large number of studies need to be carded out for this kind of traditional food items, due to lack of enough literature data in this paper.展开更多
With the aim of ameliorating its preservation capacity, silver nanoparticles (0 - 100nm) with 99.9% purity and 35nm average particle size, were used as building material for earthenware jar, an extremely old container...With the aim of ameliorating its preservation capacity, silver nanoparticles (0 - 100nm) with 99.9% purity and 35nm average particle size, were used as building material for earthenware jar, an extremely old container which is still used in rural African villages specifically in North Cameroon. Earth material was dissolved in water at the weight ratio of 5% to 10%. Silver nanoparticles were then added to the mixture and stirred to prepare 1% to 5% Ag/Earth paste (1 to 5 ppm). A grounded metal rotating drum was used to prepare earth embedded nanosilver plates. An n-order mathematic expression was used to evaluate the shelf-live quality and deterioration rate of sorghum porridge preserved in this African earthenware container imbedded with nanosilver particles. Accelerated shelf-life testing was used to predict the shelf life of the product at usual rural storage conditions. The used Arrhenius model indicated that the shelf life of the sorghum porridge stored in African earthenware container imbedded with nanosilver particles can be extended to 14 days at 4°C ± 1°C, 6 days at 15°C ± 5°C, and 4 days at 30°C ± 2°C. The calculated Q10 values were found to be in the range of 1.5 - 2.0.展开更多
Aquick tap on your phone on your way to work has your usual co!ee arriving at the o"ce before you do.Preparing for an evening event,a new foundation shade arrives in under 30 minutes,no store visit required.At a ...Aquick tap on your phone on your way to work has your usual co!ee arriving at the o"ce before you do.Preparing for an evening event,a new foundation shade arrives in under 30 minutes,no store visit required.At a weekend picnic,pet treats show up from across town just as easily as lunch.Wake up at 2 a.m.with a sick child?Medicine is at your door within minutes.This is life with China’s rapidly developing sales model known as instant retail.Instant retail is an evolution of traditional food delivery,expanding the concept from meals to virtually anything consumers might need.By integrating online ordering with rapid local fulfillment,it connects digital platforms with brick-and-mortar stores and leverages efficient delivery networks to bring goods to consumers within 30 to 60 minutes.With its speed,flexibility,and broad range of offerings,instant retail is rapidly becoming an everyday feature of urban life and is transforming the future of The Economy in Real Time retail.展开更多
This series of films is the first documentary of its kind to present a few of the weirdest foods across China.Throughout human history,the foods that people rely on for survival have gradually become more appetizing,c...This series of films is the first documentary of its kind to present a few of the weirdest foods across China.Throughout human history,the foods that people rely on for survival have gradually become more appetizing,creating various traditions of different flavors which have been preserved and passed down to today.展开更多
The aim of this study is to optimize the formula of oil soup, which was one of traditional food of Guangxi province, south China. Tea leaves, bone soup, beans and other minor ingredients in the formula of oil tea soup...The aim of this study is to optimize the formula of oil soup, which was one of traditional food of Guangxi province, south China. Tea leaves, bone soup, beans and other minor ingredients in the formula of oil tea soup are selected as the research objects. The sensory evaluation factors such as flavor, taste, color, aroma were selected to optimize the formula of oil tea soup based on orthogonal test and fuzzy mathematics comprehensive evaluation. The results showed the most important factor that affected the quality of the oil tea soup was tea leaves content, followed by the proportion of bone soup, minor ingredient and beans content. The study indicated that the optimal recipe ofoil tea soup was as follow： 0.6% tea, 0.4% beans, and 0.5% other ingredients. The ratio of material to solution of bone soup was 1：5.展开更多
Integrating information on the glycemic index (GI) and the glycemic load (GL) of diet is limited in C?te d’Ivoire because of the lack of data. Thus, this study was undertaking for the local management and prevention ...Integrating information on the glycemic index (GI) and the glycemic load (GL) of diet is limited in C?te d’Ivoire because of the lack of data. Thus, this study was undertaking for the local management and prevention of diabetes mellitus and its complications based on nutritional data (GI and GL values). The study included ten healthy subjects with 7 males, 3 females (28 ± 2 years on average age and 20.5 ± 1.7 on average BMI). Participants tested three different meals with equal carbohydrate load (50 g). Blood samples were obtained at 0, 15, 30, 45, 60, 90 and 120 min before and after consumption for glucose levels determination. GIs were determined using a standard method with glucose as reference food and data were used for GLs calculating. Data showed that GIs value of pounded yam with eggplant sauce and cassava paste with granulates palm nut sauce were high ranging to 94 to 86 respectively while rice with groundnut sauce, have a low GI (GI = 45). Nevertheless, the GLs of the all the test foods are high with the values of 47, 43 and 23 (g) for pounded yam with eggplant sauce, cassava paste with granulates palm nut sauce and rice with groundnut sauce respectively. According to GIs and GLs data, the three test foods must be consumed moderately in a diet. So, it is important to associate GL data to GI data of Ivorian traditional foods for the management and the prevention of diabetes mellitus in C?te d’Ivoire and in others countries sharing the same food tradition.展开更多
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 probiotics.Likewise,the effect of Doeene...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 probiotics.Likewise,the effect of Doeeneh on the biological properties of non-diabetic and diabetic rats was also evaluated.Materials and Methods:Doeeneh,composed of milk and wheat bulgur,was enriched with different proportions of inulin and fermented by Bifidobacterium animalis subsp.lactis BB-12(B),Lactobacillus acidophilus LA-5(A),Lacticaseibacillus rhamnosus LGG(R),and their co-cultures.The physicochemical and sensory properties and probiotics viability were investigated for 14 d.Diabetes 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 kit.Results:The increased proportion of high-degree of polymerization inulin decreased pH and increased acidity.However,a higher concentration of inulin applied to Doeeneh resulted in a slower decrease in pH value.This 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 compounds.Therefore,the probiotics’survival was in the standard range even in the inulin-free sample.Likewise,the Doeeneh sample containing 5%inulin(SABR3)considerably reduced the levels of blood glucose,total cholesterol,and triglyceride in diabetic rats.Moreover,the diabetic rats fed Doeeneh demonstrated less weight loss and food/water intake than the control.Conclusions: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.展开更多
In 2023,Zibo barbecue culture exploded across the entire country,allowing people nationwide to experience and enjoy Zibo barbecue.This phenomenon injected new vitality into the economic development of Zibo.To promote ...In 2023,Zibo barbecue culture exploded across the entire country,allowing people nationwide to experience and enjoy Zibo barbecue.This phenomenon injected new vitality into the economic development of Zibo.To promote the economic development of Hebei Province,this paper fully analyzes the reasons behind the popularity of Zibo barbecue,combines these insights with the characteristics of traditional cuisine in Hebei,and draws lessons from Zibo barbecue’s success as a business card for Zibo.The paper then outlines a strategy for building a culinary business card for Hebei.展开更多
Introduction:Sustainable use of biocultural diversity can help achieve Sustainable Development Goals(SDGs)in many ways.The tribal communities of bio-culturally rich Northeastern India rely heavily on local food resour...Introduction:Sustainable use of biocultural diversity can help achieve Sustainable Development Goals(SDGs)in many ways.The tribal communities of bio-culturally rich Northeastern India rely heavily on local food resources and knowledge for livelihood security.In this study with Adi women of East Siang district,Arunachal Pradesh,India,we aimed to understand(i)access and use patterns for biocultural plants and animal species from diverse ecosystems and(ii)species diversity and conservation strategies deployed by Adis.We employed a novel participatory approach called“recipe contest”to mobilize Adi women from 15 randomly selected remote and transitional villages.Data collected through interviews,focus group discussions and transect walks from 75 women,were analyzed using qualitative and quantitative methods.Results:We found that traditional local food was linked intricately with women’s knowledge,access patterns,and socio-cultural institutions.From an end-user perspective,remote Adi villages had more widespread use of plant species(14 as food;34 as food-cum-ethnomedicine and 13 as income-generating species)and animal(17)as food in remote than in transitional villages.Further,there were significant differences(p<0.000;0244 and 0.000,respectively)across the social groups for use of plant-and animal-derived food and ethnomedicine.Among different land use systems(i.e.,Jhum lands,home gardens,and morang forests),the highest diversity for food plant was found in home gardens while that for food-cum-ethnomedicinal plants and animal species was observed in morang forests.Adi women apply traditional agronomic,cultural,and harvest strategies,based on local knowledge and institutions and varying with social systems,to conserve their key local resources.Significant correlations(r=0.63 to 0.92)were seen between conservation and use of food and animal species.Traditional knowledge on these aspects was linked intricately to the socio-cultural milieu and is transmitted inter-generationally through various social institutions.Conclusions:Cultural food practices,crucial to social-ecological resilience and livelihood security of Adi and similar indigenous communities confronting global environmental challenges,need to be mainstreamed with relevant policies for achieving some targets of SDGs.展开更多
The flavor attributes and quality and safety of traditional solid-state fermented foods(e.g.,Baijiu)depend on the complex synergistic metabolic effects of microbial communities,which is an ideal model for studying the...The flavor attributes and quality and safety of traditional solid-state fermented foods(e.g.,Baijiu)depend on the complex synergistic metabolic effects of microbial communities,which is an ideal model for studying the metabolic interaction network of fermentation microecology.Although the microbiological basis has been widely explored,the core metabolic mechanisms are still not systematically analyzed,resulting in insufficiently targeted regulatory strategies for flavor optimization and off-flavor compound metabolite suppression.Based on the perspective of microbial sociology,this study analyzed the metabolic division among different functional mi-croorganisms in the formation of flavor compounds,and systematically sorted out the microbial metabolic mechanism for the formation of typical flavor and off-flavor compounds in Baijiu.We further summarize the idea of achieving flavor enhancement and off-flavor inhibition through the management of functional microbiota,microbial interactions and optimization of environmental parameters.In order to break through the limitations of traditional regulation,the potential application of synthetic microbial communities in reconstructing key metabolic modules and validating regulatory mechanisms is discussed in depth.The development prospects of an intelligent fermentation system for Baijiu that combines multi-source sensing,modeling and intelligent control in achieving dynamic monitoring of the fermentation process and realizing flavor targeted regulation are also discussed.The aim of this study is to provide feasible insights for achieving precise regulation of flavor com-pounds social,effective containment of off-flavor compound generation,and timely intervention of safety risk factors during Baijiu fermentation.展开更多
Rice bran is nutrient-dense milling by-product,but the high content of insoluble dietary fiber(IDF)restricts processing suitability and application in foods.To address this,cellulolytic fungi were isolated from tradit...Rice bran is nutrient-dense milling by-product,but the high content of insoluble dietary fiber(IDF)restricts processing suitability and application in foods.To address this,cellulolytic fungi were isolated from traditional fermented foods.A total of seven fungal strains with clear hydrolysis zones were obtained and identified based on morphology and internal transcribed spacer sequencing.Their growth behavior,carbon and nitrogen utilization,and enzyme activities were further assessed to compare their metabolic capacities.Solid-state fermentation using each isolate induced distinct changes in dietary fiber composition of rice bran.Among the isolates,HTDQt-JL2 showed the most pronounced effect during SSF,yielding the highest conversion of IDF to soluble dietary fiber along with substantial reductions in cellulose and hemicellulose content.Genomic analysis of HTDQt-JL2 revealed an extensive set of genes encoding carbohydrate-active enzymes,particularly those involved in plant cell wall degradation,consistent with its observed fermentation efficiency.These findings indicate that HTDQt-JL2 is an effective microbial candidate for rice bran modification,enhancing the physicochemical properties and expanding the potential as a functional food ingredient.展开更多
Fermentation offers a promising route to enhance the bioactivity of medicinal plants,yet traditional processes often rely on complex,undefined microbiota that limit reproducibility and yield.Here,using a microbiome-gu...Fermentation offers a promising route to enhance the bioactivity of medicinal plants,yet traditional processes often rely on complex,undefined microbiota that limit reproducibility and yield.Here,using a microbiome-guided approach,we develop a defined fermentation system for Platycodon grandiflorus(PG)aimed at the tar-geted enrichment of its key bioactive saponins,particularly platycodin D(PD).Metagenomic analysis of naturally fermented PG pickle revealed a Firmicutes-dominated community(>65%)with Weissella and Enterococcus as core genera.TargetingβD glucosidase-a key enzyme for platycoside activation-we isolated 141 microbial strains and identified Leuconostoc mesenteroides ZS W34-4 as the top performer in monobacterial fermentation.This defined starter initially increased total saponins content to 57.76±3.52 mg/g in static fermentation,a 41.3%gain over natural fermentation,and elevated PD by 26.25%.We further integrated ultrasound assistance to optimize the fermentation process parameters,which ultimately raised total saponins content to a maximum of 60.4±1.1mg/g-a 4.92%improvement over the static pure-culture fermentation and a 47.9%increase compared to natural fermentation.This progression demonstrates a stepwise enhancement from strain screening to process optimization.The strain maintained stable productivity over five passages(P>0.05),demonstrating robust process controllability.Our study elucidates the role of L.mesenteroides in platycoside transformation and establishes a scalable,microbiome-informed strategy for fermenting PG.This work provides a defined microbial starter and a tunable fermentation platform to support the standardized,high-value production of traditional fermented medicinal foods.展开更多
Traditional Korean Meju,a key ingredient for fermented soybean foods such as Doenjang and Ganjang,undergoes complex microbial fermentation driven by diverse bacteria and fungi.Although microorganisms are known to play...Traditional Korean Meju,a key ingredient for fermented soybean foods such as Doenjang and Ganjang,undergoes complex microbial fermentation driven by diverse bacteria and fungi.Although microorganisms are known to play essential roles in the flavor,safety,and nutritional quality of Meju,most studies relying on relative abun-dance data provide limited insight into their true interactions.This study investigated bacterial-fungal in-teractions during three stages of Meju fermentation using absolute abundance data derived from quantitative PCR(qPCR)integrated with amplicon-based sequencing.Physicochemical changes,including pH,water content,and amino nitrogen,were monitored to track fermentation progress.Amplicon-based sequencing revealed distinct patterns of relative abundance in bacterial and fungal communities,as assessed by Shannon and Chao1 indices.Bacillus dominated the bacterial community throughout the entire fermentation period,whereas Rhizopus and Mucor were predominant in the fungal community.Quantitative PCR analysis revealed a significant increase in microbial biomass,from 1.01×10^(8) to 2.15×10^(11) copies/g for bacteria and from 9.49×10^(6) to 2.53×10^(10) copies/g for fungi.Integration of qPCR-based quantitative data with relative abundance revealed a significant positive correlation between Bacillus and Rhizopus that was undetectable using relative data alone.These findings demonstrate that integrating absolute abundance with sequencing data provides novel insights into microbial dynamics and interkingdom interactions during Meju fermentation,contributing to a deeper understanding of fermentation ecology in soybean-based foods.展开更多
Sauce-braised products are Chinese specialty delicacies with a long history,and the repeatedly stewed-braised soup is the decisive factor in the formation of aroma and taste in sauce-braised products.In this study,duc...Sauce-braised products are Chinese specialty delicacies with a long history,and the repeatedly stewed-braised soup is the decisive factor in the formation of aroma and taste in sauce-braised products.In this study,duck two-jointed wings were employed as a stewing model to investigate the effects of stewing cycles(0,1,5,10,15 and 20 cycles)on Chinese traditional braised soup.The result showed that the aroma and taste components of the braised soup were gradually enriched with cyclic stewing and stabilized after 15 cycles.The total aroma content of the braised soup increased from 11431.09μg/kg(C0)to 16,710.40μg/kg(C15).And the contents of total FAAs and 5′-nucleotides in C15 increased to 2.65-fold and 1.30-fold compared to C0,respectively.Terpenoids and aldehydes were identified as the major aroma compounds in the braised soup.The GC-MS PLSDA model has screened 10 characteristic compounds:anethole,eugenol,terpinyl acetate,alpha-pinene,L-caryophyllene,acetyl eugenol,D-limonene,furfural,L-borneol acetate and(Z)-cinnamaldehyde.3-Methylbutyraldehyde and furfural were identified with the highest VIP values in the GC-IMS PLSDA model.5′-IMP and 5′-GMP were observed to significantly contribute to the enrichment of umami taste in the braised soup.Furthermore,we have observed significant correlations between the aroma compounds 3-methylbutyraldehyde,benzaldehyde and 2,3-diethylpyrazine with the amino acids Leu,Phe and Ser,respectively.This study provides insight into the enrichment patterns of aroma and taste during cyclic stewing,offering valuable information for the industrial production and cost-saving strategies of sauce-braised products.展开更多
基金Supported by General Research Fund from Research Grants Committee of The Government of the Hong Kong SAR,China, No.4440178
文摘AIM:To determine the glycemic index(GI)and glycemic load(GL)values of Chinese traditional foods in Hong Kong.METHODS:Fifteen healthy subjects(8 males and 7 females)volunteered to consume either glucose or one of 23 test foods after 10-14 h overnight fast.The blood glucose concentrations were analyzed immediately before,15,30,45,60,90 and 120 min after food consumption using capillary blood samples.The GI value of each test food was calculated by expressing the incremental area under the blood glucose response curve(IAUC)value for the test food as a percentage of each subject's average IAUC value for the glucose.The GL value of each test food was calculated as the GI value of the food multiplied by the amount of the available carbohydrate in a usual portion size,divided by 100.RESULTS:Among all the 23 Chinese traditional foods tested,6 of them belonged to low GI foods(Tuna Fish Bun,Egg Tart,Green Bean Dessert,Chinese Herbal Jelly,Fried Rice Vermicelli in Singapore-style,and Spring Roll),10 of them belonged to moderate GI foods(Baked Barbecued Pork Puff,Fried Fritter,"Mai-Lai"Cake,"Pineapple"Bun,Fried Rice Noodles with Sliced Beef,Barbecue Pork Bun,Moon Cakes,Glutinous Rice Ball,Instant Sweet Milky Bun,and Salted Meat Rice Dumpling),the others belonged to high GI foods(Fried Rice in Yangzhou-Style,Sticky Rice Wrapped in Lotus Leaf,Steamed Glutinous Rice Roll,Jam and Peanut Butter Toast,Plain Steamed Vermicelli Roll,Red Bean Dessert,and Frozen Sweet Milky Bun).CONCLUSION:The GI and GL values for these Chinese traditional foods will provide some valuable information to both researchers and public on their food preference.
基金This project was supported by the National Key Research and Development Program of China(2021YFE0190100)Science and Technology Fundamental Resources Investigation Programme(2018FY100702)Inner Mongolia Autonomous Region Chinese Medicine(Mongolian Medicine)Young and Middle aged Leading Talents Cultivation Project 2022-[RC001].
文摘Sea buckthorn(Hippophae rhamnoides L.)is a deciduous shrub with high nutritional and therapeutic value belonging to the family sea buckthorn,rich in oleic acid,protein,amino acids and potassium and other nutrients.Sea buckthorn can also treat heart diseases,lung diseases and other diseases.This review aims to sort out the traditional sea buckthorn food and modern sea buckthorn food,and provide important reference value for manufacturers to develop and utilize sea buckthorn.In addition,it also clarifies the nutritional value of sea buckthorn,so as to provide strong support for the comprehensive utilization of sea buckthorn fruit food and the production direction of health care industry.
文摘With the development of the Internet, the Internet language-a new social variant of language comes into being. Owing to its distinctive features, the Internet language draws extensive attention and evokes dispute. Should we make laws to restrict its development or be magnanimous and tolerant？ The present authors think that the dispute reflects the clash between the traditional culture and the ＂fast food＂ culture. The two cultures would co-exist harmoniously and co-develop healthily only if we cherish the law in the development of language and grasp the indirect correlation between them.
基金supported by the National Natural Science Foundation of China(Nos.31371826 and 31571808)the China Postdoctoral Science Foundation Funded Project(No.2016M592002)
文摘Chinese traditional fermented foods have a very long history dating back thousands of years and have become an indispensable part of Chinese dietary culture. A plethora of research has been conducted to unravel the composition and dynamics of microbial consortia associated with Chinese traditional fermented foods using culture- dependent as well as culture-independent methods, like different high-throughput sequencing （HTS） techniques. These HTS techniques enable us to understand the relationship between a food product and its microbes to a greater extent than ever before. Considering the importance of Chinese traditional fermented products, the objective of this paper is to review the diversity and dynamics of microbiota in Chinese traditional fermented foods revealed by HTS approaches.
文摘Vietnam has a long history of numerous traditional fermented products that contain a range of microorganisms with favorable technological,preservative,and organoleptic properties for food processing as well as other functional properties.This review emphasizes the most common traditional Vietnamese fermented foods and their beneficial indigenous bacteria having health-promoting effects.
文摘Objective: to explore the effect of TCM food therapy combined with Baduanjin in nursing constipation patients. Methods: 82 patients with functional constipation who entered a hospital in Qingyang City from October 2020 to February 2021 were selected by convenient sampling for nursing intervention. The experimental group was given Chinese medicine food therapy combined with Baduanjin, and the control group was given general nursing. The intervention lasted 14 days. The scores of symptom checklist 90 (SCL-90) and quality of life analysis of constipation patients were recorded. Results: compared with the control group, the experimental group can significantly reduce the scores of symptom checklist 90 and quality of life analysis of constipation patients, indicating that the experimental group is better than the control group in improving the symptoms of constipation patients (P < 0.05). Conclusion: the experimental group can significantly reduce the scores of SCL-90 and QOL analysis of constipation patients, and the intervention results are better than the control group.
文摘Turkey is a country producing various kinds of cheese. Tomas cheese is a kind of cheese that is still traditionally produced, and it is not widely-known. In this study, the characteristic properties of Tomas cheese, a local product that is extensively consumed in the city of Tunceli and its environs, have been examined. For this purpose, samples from cheese varieties currently on sale in the cities of Tunceli and Elazl~ have been taken, and some of their physico-chemical and microbiological properties have been determined. The results of physico-chemical analysis showed that the average moisture rate of the samples was 53.24%, average ash rate 4.24%, average dry matter 46.76%, average acidity rate in terms of lactic acid 1.08%, average salt rate 2.93%, average fat rate 17.66%, average fat-free dry matter rate 25.56% and average pH value 4.67. The microbiological analysis data showed that the average values for the total aerobic mesophyll bacteria （TAMB） was 7 loglo kob/g, 2.3 logl0 kob/g for coliform, 4.6 logl0 kob/g for yeast, 5.5 logl0 kob/g for mold, 6.8 log10 kob/g for Lactococcus spp., and 6.1 log10 kob/g for Lactobacillus spp.. The results show the high variation among samples, proving that there has not been a standard production procedure. It has been established that the hygienic condition of the product changes according to the production process, and the probability for cross contamination is high. A large number of studies need to be carded out for this kind of traditional food items, due to lack of enough literature data in this paper.
文摘With the aim of ameliorating its preservation capacity, silver nanoparticles (0 - 100nm) with 99.9% purity and 35nm average particle size, were used as building material for earthenware jar, an extremely old container which is still used in rural African villages specifically in North Cameroon. Earth material was dissolved in water at the weight ratio of 5% to 10%. Silver nanoparticles were then added to the mixture and stirred to prepare 1% to 5% Ag/Earth paste (1 to 5 ppm). A grounded metal rotating drum was used to prepare earth embedded nanosilver plates. An n-order mathematic expression was used to evaluate the shelf-live quality and deterioration rate of sorghum porridge preserved in this African earthenware container imbedded with nanosilver particles. Accelerated shelf-life testing was used to predict the shelf life of the product at usual rural storage conditions. The used Arrhenius model indicated that the shelf life of the sorghum porridge stored in African earthenware container imbedded with nanosilver particles can be extended to 14 days at 4°C ± 1°C, 6 days at 15°C ± 5°C, and 4 days at 30°C ± 2°C. The calculated Q10 values were found to be in the range of 1.5 - 2.0.
文摘Aquick tap on your phone on your way to work has your usual co!ee arriving at the o"ce before you do.Preparing for an evening event,a new foundation shade arrives in under 30 minutes,no store visit required.At a weekend picnic,pet treats show up from across town just as easily as lunch.Wake up at 2 a.m.with a sick child?Medicine is at your door within minutes.This is life with China’s rapidly developing sales model known as instant retail.Instant retail is an evolution of traditional food delivery,expanding the concept from meals to virtually anything consumers might need.By integrating online ordering with rapid local fulfillment,it connects digital platforms with brick-and-mortar stores and leverages efficient delivery networks to bring goods to consumers within 30 to 60 minutes.With its speed,flexibility,and broad range of offerings,instant retail is rapidly becoming an everyday feature of urban life and is transforming the future of The Economy in Real Time retail.
文摘This series of films is the first documentary of its kind to present a few of the weirdest foods across China.Throughout human history,the foods that people rely on for survival have gradually become more appetizing,creating various traditions of different flavors which have been preserved and passed down to today.
基金This research was supported by Ministry of Agriculture Public Welfare Industry （Agriculture） Research （No. 201203092 ＆ No. 201303077）, Guangxi Natural Science Foundation （Grant No. 2014GXNSFAA118110, 2014GXNSFDA118013）, Foundation of Fundamental Research Project from Guangxi Academy of Agricultural Sciences （Grant No. 2014YQ05）.
文摘The aim of this study is to optimize the formula of oil soup, which was one of traditional food of Guangxi province, south China. Tea leaves, bone soup, beans and other minor ingredients in the formula of oil tea soup are selected as the research objects. The sensory evaluation factors such as flavor, taste, color, aroma were selected to optimize the formula of oil tea soup based on orthogonal test and fuzzy mathematics comprehensive evaluation. The results showed the most important factor that affected the quality of the oil tea soup was tea leaves content, followed by the proportion of bone soup, minor ingredient and beans content. The study indicated that the optimal recipe ofoil tea soup was as follow： 0.6% tea, 0.4% beans, and 0.5% other ingredients. The ratio of material to solution of bone soup was 1：5.
基金financed within the Agricultural Produc-tivity Program in West Africa(PPAAO/WAAPP 1B.)Don IDA N˚6260 CI et Don N˚TF 098014 CI by FIRCA(Fonds Interprofessionnel pour la Recherche et le Conseil Agricoles).
文摘Integrating information on the glycemic index (GI) and the glycemic load (GL) of diet is limited in C?te d’Ivoire because of the lack of data. Thus, this study was undertaking for the local management and prevention of diabetes mellitus and its complications based on nutritional data (GI and GL values). The study included ten healthy subjects with 7 males, 3 females (28 ± 2 years on average age and 20.5 ± 1.7 on average BMI). Participants tested three different meals with equal carbohydrate load (50 g). Blood samples were obtained at 0, 15, 30, 45, 60, 90 and 120 min before and after consumption for glucose levels determination. GIs were determined using a standard method with glucose as reference food and data were used for GLs calculating. Data showed that GIs value of pounded yam with eggplant sauce and cassava paste with granulates palm nut sauce were high ranging to 94 to 86 respectively while rice with groundnut sauce, have a low GI (GI = 45). Nevertheless, the GLs of the all the test foods are high with the values of 47, 43 and 23 (g) for pounded yam with eggplant sauce, cassava paste with granulates palm nut sauce and rice with groundnut sauce respectively. According to GIs and GLs data, the three test foods must be consumed moderately in a diet. So, it is important to associate GL data to GI data of Ivorian traditional foods for the management and the prevention of diabetes mellitus in C?te d’Ivoire and in others countries sharing the same food tradition.
文摘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 probiotics.Likewise,the effect of Doeeneh on the biological properties of non-diabetic and diabetic rats was also evaluated.Materials and Methods:Doeeneh,composed of milk and wheat bulgur,was enriched with different proportions of inulin and fermented by Bifidobacterium animalis subsp.lactis BB-12(B),Lactobacillus acidophilus LA-5(A),Lacticaseibacillus rhamnosus LGG(R),and their co-cultures.The physicochemical and sensory properties and probiotics viability were investigated for 14 d.Diabetes 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 kit.Results:The increased proportion of high-degree of polymerization inulin decreased pH and increased acidity.However,a higher concentration of inulin applied to Doeeneh resulted in a slower decrease in pH value.This 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 compounds.Therefore,the probiotics’survival was in the standard range even in the inulin-free sample.Likewise,the Doeeneh sample containing 5%inulin(SABR3)considerably reduced the levels of blood glucose,total cholesterol,and triglyceride in diabetic rats.Moreover,the diabetic rats fed Doeeneh demonstrated less weight loss and food/water intake than the control.Conclusions: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.
基金Social Science Development Research Project of Hebei Province in 2023(Project No.20230203011)。
文摘In 2023,Zibo barbecue culture exploded across the entire country,allowing people nationwide to experience and enjoy Zibo barbecue.This phenomenon injected new vitality into the economic development of Zibo.To promote the economic development of Hebei Province,this paper fully analyzes the reasons behind the popularity of Zibo barbecue,combines these insights with the characteristics of traditional cuisine in Hebei,and draws lessons from Zibo barbecue’s success as a business card for Zibo.The paper then outlines a strategy for building a culinary business card for Hebei.
基金This study was financially supported by National Innovation Foundation-India,Ahemdabad and Central Agricultural University,Pasighat,Arunachal Pradesh,India,through research projects on traditional foods and Rural Horti-culture Work Experience.
文摘Introduction:Sustainable use of biocultural diversity can help achieve Sustainable Development Goals(SDGs)in many ways.The tribal communities of bio-culturally rich Northeastern India rely heavily on local food resources and knowledge for livelihood security.In this study with Adi women of East Siang district,Arunachal Pradesh,India,we aimed to understand(i)access and use patterns for biocultural plants and animal species from diverse ecosystems and(ii)species diversity and conservation strategies deployed by Adis.We employed a novel participatory approach called“recipe contest”to mobilize Adi women from 15 randomly selected remote and transitional villages.Data collected through interviews,focus group discussions and transect walks from 75 women,were analyzed using qualitative and quantitative methods.Results:We found that traditional local food was linked intricately with women’s knowledge,access patterns,and socio-cultural institutions.From an end-user perspective,remote Adi villages had more widespread use of plant species(14 as food;34 as food-cum-ethnomedicine and 13 as income-generating species)and animal(17)as food in remote than in transitional villages.Further,there were significant differences(p<0.000;0244 and 0.000,respectively)across the social groups for use of plant-and animal-derived food and ethnomedicine.Among different land use systems(i.e.,Jhum lands,home gardens,and morang forests),the highest diversity for food plant was found in home gardens while that for food-cum-ethnomedicinal plants and animal species was observed in morang forests.Adi women apply traditional agronomic,cultural,and harvest strategies,based on local knowledge and institutions and varying with social systems,to conserve their key local resources.Significant correlations(r=0.63 to 0.92)were seen between conservation and use of food and animal species.Traditional knowledge on these aspects was linked intricately to the socio-cultural milieu and is transmitted inter-generationally through various social institutions.Conclusions:Cultural food practices,crucial to social-ecological resilience and livelihood security of Adi and similar indigenous communities confronting global environmental challenges,need to be mainstreamed with relevant policies for achieving some targets of SDGs.
基金provided by the National Natural Science Foundation(Grant No.32360571,324727319)Guiz-hou Science and Technology Plan Project(Platform&Talents,GCC[2023]064)+8 种基金Guizhou Science and Technology Achievement Project(No.[2023]477)Guizhou Fund Project(Key Project,ZK[2024]No.016)Guizhou Science and Technology Support Program Project(General Project[2024]No.343)Guizhou Science and Technology Achievement Project LH(Key Project[2025]No.008)Bijie Science and Technology Cooperation Project(Major Project[2023]No.03)Development Leading Project of the Department of Education,Guizhou Province(Qian-Jiao-Ji[2024]008)Qiankehe Platform talent(CXTD[2025]028)Qiankehe Zhongyindi([2026]006)Horizontal Cooperation Proj-ect of Guizhou Hankol Junfeng Liquor Industry Co.Ltd.(H2022098).
文摘The flavor attributes and quality and safety of traditional solid-state fermented foods(e.g.,Baijiu)depend on the complex synergistic metabolic effects of microbial communities,which is an ideal model for studying the metabolic interaction network of fermentation microecology.Although the microbiological basis has been widely explored,the core metabolic mechanisms are still not systematically analyzed,resulting in insufficiently targeted regulatory strategies for flavor optimization and off-flavor compound metabolite suppression.Based on the perspective of microbial sociology,this study analyzed the metabolic division among different functional mi-croorganisms in the formation of flavor compounds,and systematically sorted out the microbial metabolic mechanism for the formation of typical flavor and off-flavor compounds in Baijiu.We further summarize the idea of achieving flavor enhancement and off-flavor inhibition through the management of functional microbiota,microbial interactions and optimization of environmental parameters.In order to break through the limitations of traditional regulation,the potential application of synthetic microbial communities in reconstructing key metabolic modules and validating regulatory mechanisms is discussed in depth.The development prospects of an intelligent fermentation system for Baijiu that combines multi-source sensing,modeling and intelligent control in achieving dynamic monitoring of the fermentation process and realizing flavor targeted regulation are also discussed.The aim of this study is to provide feasible insights for achieving precise regulation of flavor com-pounds social,effective containment of off-flavor compound generation,and timely intervention of safety risk factors during Baijiu fermentation.
基金funded by National Natural Science Foundation of China(32330081,32302136)support R&D Program of Beijing Municipal Education Commission(KM202310011011).
文摘Rice bran is nutrient-dense milling by-product,but the high content of insoluble dietary fiber(IDF)restricts processing suitability and application in foods.To address this,cellulolytic fungi were isolated from traditional fermented foods.A total of seven fungal strains with clear hydrolysis zones were obtained and identified based on morphology and internal transcribed spacer sequencing.Their growth behavior,carbon and nitrogen utilization,and enzyme activities were further assessed to compare their metabolic capacities.Solid-state fermentation using each isolate induced distinct changes in dietary fiber composition of rice bran.Among the isolates,HTDQt-JL2 showed the most pronounced effect during SSF,yielding the highest conversion of IDF to soluble dietary fiber along with substantial reductions in cellulose and hemicellulose content.Genomic analysis of HTDQt-JL2 revealed an extensive set of genes encoding carbohydrate-active enzymes,particularly those involved in plant cell wall degradation,consistent with its observed fermentation efficiency.These findings indicate that HTDQt-JL2 is an effective microbial candidate for rice bran modification,enhancing the physicochemical properties and expanding the potential as a functional food ingredient.
基金funded by the National Natural Science Foundation of China(Grant numbers U20A20400)Shenyang Agricultural University Talent Introduction(High Level)Research Initiation Fee Project(numbers 2023YJRC002)+4 种基金Liao Ning Revitalization Talents Program[XLYC2402005XLYC2213026]Liaoning Province Science and Technology Plan Project(2024JH2/101900005)Introduction of talents(high-level)research start-up fund project of Shenyang Agricultural University(2023YJRC002)Shenyang Science and technology innovation platform project[21-103-0-14,21-104-0-28].
文摘Fermentation offers a promising route to enhance the bioactivity of medicinal plants,yet traditional processes often rely on complex,undefined microbiota that limit reproducibility and yield.Here,using a microbiome-guided approach,we develop a defined fermentation system for Platycodon grandiflorus(PG)aimed at the tar-geted enrichment of its key bioactive saponins,particularly platycodin D(PD).Metagenomic analysis of naturally fermented PG pickle revealed a Firmicutes-dominated community(>65%)with Weissella and Enterococcus as core genera.TargetingβD glucosidase-a key enzyme for platycoside activation-we isolated 141 microbial strains and identified Leuconostoc mesenteroides ZS W34-4 as the top performer in monobacterial fermentation.This defined starter initially increased total saponins content to 57.76±3.52 mg/g in static fermentation,a 41.3%gain over natural fermentation,and elevated PD by 26.25%.We further integrated ultrasound assistance to optimize the fermentation process parameters,which ultimately raised total saponins content to a maximum of 60.4±1.1mg/g-a 4.92%improvement over the static pure-culture fermentation and a 47.9%increase compared to natural fermentation.This progression demonstrates a stepwise enhancement from strain screening to process optimization.The strain maintained stable productivity over five passages(P>0.05),demonstrating robust process controllability.Our study elucidates the role of L.mesenteroides in platycoside transformation and establishes a scalable,microbiome-informed strategy for fermenting PG.This work provides a defined microbial starter and a tunable fermentation platform to support the standardized,high-value production of traditional fermented medicinal foods.
基金supported by the National Research Foundation of Korea(NRF)grant funded by the Korean government(MSIT)(RS-2023-00247945)by the Basic Science Research Program through the National Research Foundation of Korea(NRF),funded by the Ministry of Education(RS-2025-25438539).
文摘Traditional Korean Meju,a key ingredient for fermented soybean foods such as Doenjang and Ganjang,undergoes complex microbial fermentation driven by diverse bacteria and fungi.Although microorganisms are known to play essential roles in the flavor,safety,and nutritional quality of Meju,most studies relying on relative abun-dance data provide limited insight into their true interactions.This study investigated bacterial-fungal in-teractions during three stages of Meju fermentation using absolute abundance data derived from quantitative PCR(qPCR)integrated with amplicon-based sequencing.Physicochemical changes,including pH,water content,and amino nitrogen,were monitored to track fermentation progress.Amplicon-based sequencing revealed distinct patterns of relative abundance in bacterial and fungal communities,as assessed by Shannon and Chao1 indices.Bacillus dominated the bacterial community throughout the entire fermentation period,whereas Rhizopus and Mucor were predominant in the fungal community.Quantitative PCR analysis revealed a significant increase in microbial biomass,from 1.01×10^(8) to 2.15×10^(11) copies/g for bacteria and from 9.49×10^(6) to 2.53×10^(10) copies/g for fungi.Integration of qPCR-based quantitative data with relative abundance revealed a significant positive correlation between Bacillus and Rhizopus that was undetectable using relative data alone.These findings demonstrate that integrating absolute abundance with sequencing data provides novel insights into microbial dynamics and interkingdom interactions during Meju fermentation,contributing to a deeper understanding of fermentation ecology in soybean-based foods.
基金supported by Jiangxi Province Major Scientific and Technological Research and Development Project“Reveal the List of Commanding”Project(No.20213AAF02024).
文摘Sauce-braised products are Chinese specialty delicacies with a long history,and the repeatedly stewed-braised soup is the decisive factor in the formation of aroma and taste in sauce-braised products.In this study,duck two-jointed wings were employed as a stewing model to investigate the effects of stewing cycles(0,1,5,10,15 and 20 cycles)on Chinese traditional braised soup.The result showed that the aroma and taste components of the braised soup were gradually enriched with cyclic stewing and stabilized after 15 cycles.The total aroma content of the braised soup increased from 11431.09μg/kg(C0)to 16,710.40μg/kg(C15).And the contents of total FAAs and 5′-nucleotides in C15 increased to 2.65-fold and 1.30-fold compared to C0,respectively.Terpenoids and aldehydes were identified as the major aroma compounds in the braised soup.The GC-MS PLSDA model has screened 10 characteristic compounds:anethole,eugenol,terpinyl acetate,alpha-pinene,L-caryophyllene,acetyl eugenol,D-limonene,furfural,L-borneol acetate and(Z)-cinnamaldehyde.3-Methylbutyraldehyde and furfural were identified with the highest VIP values in the GC-IMS PLSDA model.5′-IMP and 5′-GMP were observed to significantly contribute to the enrichment of umami taste in the braised soup.Furthermore,we have observed significant correlations between the aroma compounds 3-methylbutyraldehyde,benzaldehyde and 2,3-diethylpyrazine with the amino acids Leu,Phe and Ser,respectively.This study provides insight into the enrichment patterns of aroma and taste during cyclic stewing,offering valuable information for the industrial production and cost-saving strategies of sauce-braised products.
