Herein,a reusable and portable surface-enhanced Raman spectroscopy(SERS)sandpaper was successfully synthesized for the sensitive detection of S-fenvalerate in foods.Commercial sandpapers were decorated with Ag@SiO2@Au...Herein,a reusable and portable surface-enhanced Raman spectroscopy(SERS)sandpaper was successfully synthesized for the sensitive detection of S-fenvalerate in foods.Commercial sandpapers were decorated with Ag@SiO2@Au nanoarrays via a liquid-liquid interface self-assembly method.The capacity of sandpaper to float directly on the cyclohexane-water interface allows nanoarrays to be formed directly on it,thereby minimizing stacking issues typically associated with nanoarray assemblies and significantly enhancing the sensitivity of S-fenvalerate detection.Moreover,the SERS sandpaper was reusable and portable due to its strong adhesion of the nanoarrays.Under optimized testing conditions,the developed SERS sandpaper method was capable of detecting S-fenvalerate,demonstrating a strong linear response within a concentration range of 10^(–7)–10^(3)μmol/L,with a limit of detection of 1.92×10^(−8)μmol/L.The analysis of spiked food samples containing S-fenvalerate using the developed SERS sandpaper afforded excellent recoveries(92.2%−109.7%).Additionally,the SERS sandpaper was successfully applied to quantify S-fenvalerate in real food samples,with results consistent with analyses conducted using gas chromatography.展开更多
Angelica sinensis,a well-known traditional Chinese medicinal herb with the unique property of being both a medicine and an edible plant,has been widely used for promoting blood circulation,modulating immunity,and reli...Angelica sinensis,a well-known traditional Chinese medicinal herb with the unique property of being both a medicine and an edible plant,has been widely used for promoting blood circulation,modulating immunity,and relieving pain.This review comprehensively investigates the extraction methods,structural characteristics,and biological activities of its primary bioactive components,such as polysaccharides,volatile oils,organic acids,and flavonoids.The biosynthesis pathways of these compounds,along with the key enzymes and transcription factors involved,are investigated to understand the factors influencing their synthesis and accumulation.Additionally,the biological activities of A.sinensis,including hepatoprotective,anti-inflammatory,immunemodulatory,anti-tumor,circulatory benefits,and neuroprotection,along with their underlying mechanisms are introduced.These findings provide a solid foundation for the development of A.sinensis as a valuable resource in functional foods and pharmaceutical products.展开更多
The effect of sodium chloride(NaCl)curing salt content on protein oxidation,lipid oxidation and lipolysis of Chinese dry sausage was investigated.Two groups Chinese dry sausages with 2%and 4%(m/m)salt content were stu...The effect of sodium chloride(NaCl)curing salt content on protein oxidation,lipid oxidation and lipolysis of Chinese dry sausage was investigated.Two groups Chinese dry sausages with 2%and 4%(m/m)salt content were studied.The degree of protein oxidation increased during the processes in two groups sausages,while the content of phospholipids decreased,neutral lipids and free fatty acids increased.The degree of protein oxidation,lipid oxidation and lipolysis in 4%NaCl content group was higher than those in 2%NaCl content group,while 4%NaCl content group has higher lipase activity.In conclusion,4%NaCl may facilitate the protein oxidation,lipid hydrolysis and oxidation in Chinese dry sausage,and the protein oxidation had strong correlation with lipid oxidation and lipolysis.The results could provide a basis for improving the technology of industrial production.展开更多
The effect of process and storage on the volatiles and odorant profi le of Chinese dry sausage was evaluated,as well as its physicochemical parameters.Microbial esterification and wine(27.54%–43.35%),and lipid oxidat...The effect of process and storage on the volatiles and odorant profi le of Chinese dry sausage was evaluated,as well as its physicochemical parameters.Microbial esterification and wine(27.54%–43.35%),and lipid oxidation(11.30%–34.92%)played a key role in flavor profile during process and storage.A significant increase of each volatile was detected during process except gradual decrease of volatiles from spices,while a gradual decrease of each volatile was detected during storage except signifi cant increase of volatiles from lipid oxidation and esterifi cation.15 and 6 odor-active compounds were respectively correlated(P<0.05)with the process and storage time.Level of heptanal,1-octen-3-ol,the ethyl of 2-methylbutanoic,3-methylbutanoic,butanoic,benzoic,hexanoic,heptanoic,octanoic and decanoic acid were best discriminators of process stage,while(E)-2-nonenal,ethyl hexanoate,ethyl heptanoate,and methyl decanoate,were marker compounds of storage time.An objective method was established to evaluate the stages of process and storage for samples.展开更多
Traditional Chinese red sufu is a popular condiment,and typical flavor is an important indicator of sensory qualities in commercial products.In this study,the volatile aroma analysis of Wangzhihe red sufu(WRS)from dif...Traditional Chinese red sufu is a popular condiment,and typical flavor is an important indicator of sensory qualities in commercial products.In this study,the volatile aroma analysis of Wangzhihe red sufu(WRS)from different fermentation stages and four typical red sufu products from different locations was carried out by gas chromatography-mass spectrometry(GC–MS),gas chromatography-mass spectrometry/olfactory(GC–MS/O),electronic nose(E-nose)and sensory evaluation.Results showed that 106 volatile compounds were identified in Wangzhihe red sufu during fermentation process,in which phenolics and alcohols were dominant at molded and salted phetze stages,while esters and alcohols became predominate at post-fermentation stage.The volatile aroma substances varied at each fermentation stage.Furthermore,86 volatiles,including 16 aroma-active compounds,were detected in four typical red sufu products.The multivariate analysis results showed the difference in samples from different fermentation stages and typical red sufu products according to GC–MS and E-nose analysis.Combined with flavor omics,discriminant model was established for effective discrimination of samples from different fermentation stages and locations,as well as references to sufu maturity extent.The study presented a new strategy for quality evaluation of red sufu,which could be the supplement to quality evaluation standards.展开更多
Free amino acid(FAA)is the important component of vinegar that infl uences quality perception and consumer acceptance.FAA is one of the major metabolites produced by microorganisms;however,the microbial metabolic netw...Free amino acid(FAA)is the important component of vinegar that infl uences quality perception and consumer acceptance.FAA is one of the major metabolites produced by microorganisms;however,the microbial metabolic network on FAA biosynthesis remains unclear.Through metagenomic analysis,this work aimed to elucidate the roles of microbes in FAA biosynthesis during Monascus rice vinegar fermentation.Taxonomic profiles from functional analyses showed 14 dominant genera with high contributions to the metabolism pathways.The metabolic network for FAA biosynthesis was then constructed,and the microbial distribution in different metabolic pathways was illuminated.The results revealed that 5 functional genera were closely involved in FAA biosynthesis.This study illuminated the metabolic roles of microorganisms in FAA biosynthesis and provided crucial insights into the functional attributes of microbiota in vinegar fermentation.展开更多
Dry-cured meat products are considerably popular around the world due to unique flavor.Proteolysis is one of the enzymatic reactions from which flavor substances are derived,which is affected by endogenous proteases.T...Dry-cured meat products are considerably popular around the world due to unique flavor.Proteolysis is one of the enzymatic reactions from which flavor substances are derived,which is affected by endogenous proteases.The purpose aimed to reveal the potential relationship between endogenous proteases and key flavor substances in dry-cured pork coppa in this paper.The dynamic changes of endogenous proteases activity,free amino acids,and volatiles during dry-cured pork coppa processing were characterized.The results showed that 5 kinds of free amino acids,Glu,Lys,Val,Ala,and Leu,were identified as significant contributors to taste.Meanwhile,key volatiles,such as hexanal,nonanal,octanal,benzaldehyde,3-methyl butanoic acid,2-methyl propanoic acid,and ethyl octanoate,greatly contributed to the flavor characteristics of dry-cured pork coppa.Further partial correlation analysis was performed to better elucidate the relationship among parameters.The results revealed that close relationship between endogenous proteases and key substances.RAP not only significantly affected the accumulation of key active-amino acids,but also affected the accumulation of ethyl octanoate,2,3-pentanedione,and 2,3-octanedione by regulating the accumulation of octanoic acid and Leu.In addition,cathepsin B and D,DPP II,DPP IV and RAP notably affected accumulation of hexanal.展开更多
This study aimed to analyze and compare the differentially expressed whey proteins(DEWPs)of donkey and bovine colostrum using high-performance liquid chromatography with tandem mass spectrometry-based proteomics.A tot...This study aimed to analyze and compare the differentially expressed whey proteins(DEWPs)of donkey and bovine colostrum using high-performance liquid chromatography with tandem mass spectrometry-based proteomics.A total of 620 and 696 whey proteins were characterized in the donkey and bovine colostrum,respectively,including 383 common whey proteins.Among these common proteins,80 were identified as DEWPs,including 21 upregulated and 59 downregulated DEWPs in donkey colostrum compared to bovine colostrum.Gene Ontology analysis revealed that these DEWPs were mainly related to cellular components,such as extracellular exosome,plasma membrane,and mitochondrion;biological processes,such as oxidation-reduction process,cell-cell adhesion,and small guanosine triphosphate(GTP)ase-mediated signal transduction;and molecular functions,such as GTP binding,GTPase activity,and soluble N-ethylmaleimide-sensitive factor(NSF)attachment protein receptor activity.Metabolic pathway analysis suggested that the majority of the DEWPs were associated with soluble NSF factor attachment protein receptor interactions in vesicular transport,fatty acid biosynthesis,and estrogen signaling pathways.Our results provide a vital insight into the differences between donkey and bovine colostrum,along with important information on the significant components as nutritional and functional factors to be included in infant formula based on multiple milk sources.展开更多
In this study,the hydrolytic amino acids of Chinese human and Holstein cow milk of different lactation periods were analyzed by the advanced isobaric tags for relative and absolute quantitation(iTRAQ)combined with the...In this study,the hydrolytic amino acids of Chinese human and Holstein cow milk of different lactation periods were analyzed by the advanced isobaric tags for relative and absolute quantitation(iTRAQ)combined with the high performance liquid chromatography-mass spectrometry(HPLC-MS/MS)approach.The total contents of the hydrolytic amino acids in cow colostrum,cow mature milk,human colostrum and human mature milk were 5.00,4.38,2.12 and 2.48 g·L^(-1),respectively.Among these,the contents of the hydrolytic amino acids in cow milk were higher than those in human milk,indicating a decreasing trend with the prolongation of lactation.Additionally,principal component and hierarchical cluster analyses were used to further screen the differentially expressed amino acids.These results enhanced the understanding of the hydrolytic amino acids in cow and human milk across different lactation periods,which could provide potential directions for newborn dairy powder and nutritious supplementary.展开更多
In this study,the mechanism of zinc ions(Zn^(2+))effects on myofibrillar protein(MP)constitutive relationships and gel properties was investigated,and then the influence of Zn^(2+)on the edible quality of mutton meat ...In this study,the mechanism of zinc ions(Zn^(2+))effects on myofibrillar protein(MP)constitutive relationships and gel properties was investigated,and then the influence of Zn^(2+)on the edible quality of mutton meat products in the actual meat production process has been studied.The result showed that the protein solubility,emulsification properties,and particle size of samples supplemented Zn^(2+)decreased significantly(P<0.05)compared with the control group.Fourier transform infrared spectra and scanning electron microscope images found that a high concentration of Zn^(2+)(>0.6 mg/L)reduced the stability of the gel structure.Chemical force and molecular docking confirmed that Zn^(2+)increased the ionic and disulfide bonds of MP,and predicted the binding site between MP and Zn^(2+).With the increase in Zn^(2+)concentration,the edible quality of the mutton product(texture,tenderness,and water retention)showed a trend of first slightly increasing and then decreasing.Then sensory evaluation results indicated that mutton products with added moderate Zn^(2+)scored higher.During the cooking process,adding 0.4 mg/L of Zn^(2+)can optimize the edible quality of lamb products.This study provided a theoretical basis for the utilization of Zn^(2+)in mutton and meat products.展开更多
This work aims to study the cultural conditions of pigeon muscle satellite cells and illustrate the nutritional composition of the pigeon-derived cultivated meat.Methods for cell disaggregation and purification were o...This work aims to study the cultural conditions of pigeon muscle satellite cells and illustrate the nutritional composition of the pigeon-derived cultivated meat.Methods for cell disaggregation and purification were optimized,high-purity pigeon skeletal muscle satellite cells were successfully isolated.Meanwhile,the cultivation conditions for cell proliferation and multi-directional differentiation were optimized.Results demonstrated that pigeon muscle satellite cells exhibited rapid proliferation and spontaneous differentiation at 41℃,McCoy’s 5a was significantly superior to other cultural mediums for cell growth,DMEM with high glucose promote myogenic differentiation of pigeon skeletal muscle satellite cells and chicken serum can play important role in inducing the pigeon muscle satellite cells into adipocytes.additionally,increasing the concentration of serum in medium has a positive promoting effect on the respective effects.Nutritional composition and biomarkers of the pigeon-derived cultivated meat was first illustrated in this work by proteomics and lipidomics,respectively.Proteomics revealed that 140 proteins were identified as major aberrant proteins and 648 proteins were identified from the after myogenic differentiation samples,including 12 collagens,15 myosins,7 actins,etc.Lipidomics revealed that 73 lipids were identified as major aberrant lipids and 297 lipids were identified from the after lipidogenic differentiation,including 102 triglycerides,52 diacylglycerols,59 phosphatidyl cholines,etc.展开更多
The discharge of slaughterhouse wastewater(SWW)is increasing and its wastewater has to be treated thoroughly to avoid the eutrophication.The hybrid zeolite-based ion-exchange and sulfur autotrophic denitrification(IX-...The discharge of slaughterhouse wastewater(SWW)is increasing and its wastewater has to be treated thoroughly to avoid the eutrophication.The hybrid zeolite-based ion-exchange and sulfur autotrophic denitrification(IX-AD)process was developed to advanced treat SWW after traditional secondary biological process.Compared with traditional sulfur oxidizing denitrification(SOD),this study found that IX-AD column showed:(1)stronger ability to resist NO_(3)^(-) pollution load,(2)lower SO_(4)^(2-) productivity,and(3)higher microbial diversity and richness.Liaoning zeolites addition guaranteed not only the standard discharge of NH_(4)^(+)-N,but also the denitrification performance and effluent TN.Especially,when the ahead secondary biological treatment process run at the ultra-high load,NO_(3)-N removal efficiency for IX-AD column was still~100%,whereas only 64.2%for control SOD column.The corresponding average effluent TN concentrations for IX-AD and SOD columns were 5.89 and 65.55 mg/L,respectively.Therefore,IX-AD is a promising technology for advanced SWW treatment and should be widely researched and popularized.展开更多
Milk is a complex biological fluid containing lipids,proteins,carbohydrates and minerals,which are essential for infant growth.While the lipid portion constitutes only 3%-5%of the total milk composition,it accounts fo...Milk is a complex biological fluid containing lipids,proteins,carbohydrates and minerals,which are essential for infant growth.While the lipid portion constitutes only 3%-5%of the total milk composition,it accounts for over 50%of the infant’s daily energy intake.The dominant portion(approximately 98%)is in the form of triacylglycerols and polar lipids,such as glycerophospholipids and sphingolipids,forming minor components.Recently,with the development of lipidomics,important progresses have been made in milk lipidomics,and the identification and quantification of several milk lipids at the group and molecular species level has become a reality,thereby providing useful information for the infant formula industry.In this review,an overview of the separation of the main components of milk lipids was presented,including glycerolipids,phospholipids and sphingolipids.The analytical methods and strategies for milk lipidomics,including gas chromatography-mass spectrometry(MS),capillary electrophoresis MS,nuclear magnetic resonance,matrix-assisted laser desorption ionization-MS,electrospray ionization-MS,shotgun lipidomics and liquid chromatography-MS,were reviewed.Additionally,the bioinformatics of lipidomics for milk lipid determination,including lipid classification,lipid databases and lipid analysis software,were investigated.This review would aid future investigations of the nutrition of milk lipids and refined researches on formula milk powder.展开更多
The effects of water-soluble citrus fiber(SCF)and water-insoluble citrus fiber(ICF)on emulsifying properties and molecular structure of the mutton myofibrillar protein(MP)were studied.The emulsifying activity index an...The effects of water-soluble citrus fiber(SCF)and water-insoluble citrus fiber(ICF)on emulsifying properties and molecular structure of the mutton myofibrillar protein(MP)were studied.The emulsifying activity index and emulsifying stability index of MP emulsion,treated with 5%SCF significantly improved to 36.80%and 65.27%,respectively.The droplet size of the emulsion significantly reduced,forming smaller and more uniformly dispersed droplets.SCF promoted the unfolding of MP,and showed a significant increased(p<0.05)in total sulfhydryl content and fluorescence intensity,but a significant decreased(p<0.05)in surface hydrophobicity.Besides,SCF treatment showed a significant reduction(p<0.05)inα-helix content and a significant enhancement(p<0.05)inβ-turn content of the MP secondary structure.The EAI,ESI,and solubility of MP significantly decreased after the addition of ICF,but there was no significant change in the secondary structure.These data demonstrated that,the addition of the appropriate amount of SCF could improve the emulsifying properties and molecular structure of MP.展开更多
To identify the changes in flavor profiles of bone-in lamb loin during cooking,the volatile flavor compounds,free amino acid,and 5ʹ-nucleotide concentration were evaluated by using dynamic headspace sampling-gas chro-...To identify the changes in flavor profiles of bone-in lamb loin during cooking,the volatile flavor compounds,free amino acid,and 5ʹ-nucleotide concentration were evaluated by using dynamic headspace sampling-gas chro-matography-mass spectrometry,electronic bionic system,sensory evaluation.The results showed the total concentration of volatile flavor compounds significantly increased with prolonged cooking time.Nonanal,hexanal,heptanal,1-octen-3-ol,eugenol,eucalyptol,and 3,7-dimethyl-1,6-octadien-3-ol were the key odor compounds.The total free amino acid(TFAA)concentration significantly decreased after heat treatment,but the proportion of umami free amino acids significantly increased with cooking time(P<0.05).The equivalent umami concentration(EUC)first increased then decreased in 100℃group(peak at 1.5 h),compared with the continuous increase in 75℃group.Meanwhile,an analysis of bionic system showed the samples had significant differences in bitterness,astringency,umami,saltiness,and richness.The 5ʹ-nucleotide,and EUC positively correlated with umami and sensory valuation indicators.Bone-in lamb loin heated at 100℃exhibited higher concentrations of alcohols,aldehydes,esters,heterocycles,and higher taste of bitterness and saltiness,while the 75℃groups exhibited higher taste of umami at longer heat times.This study provides a theoretical basis for flavor control of bone-in lamb.展开更多
With its more sustainable production mode and higher healthy food supplying,cultivated meat is gradually regarded as the promising alternative meat food in future by human beings.Most of the countries in the planet ha...With its more sustainable production mode and higher healthy food supplying,cultivated meat is gradually regarded as the promising alternative meat food in future by human beings.Most of the countries in the planet had participated in the cut-throat competition for sustainable protein searching,especially for the regions with low food self-sufficiency rate.In this paper,by reviewing the commercial market participation,product development stage,and technical research progress related to cultivated meat in detail,we demonstrated the industrialization progress of cultivated meat and explored the challenges of cultivated meat in the near future.1)Seeded cell and serum free medium were the basic raw materials,which were directly related to the food safety regulation,production cost control and productivity improvement;2)Bioreactor and regulation were the cornerstone of industrialization,which were closely related to the capacity expansion,product marketing;3)Technological improvements in taste,texture,safety,scale,cost were the foundation of realizing product iterative upgrade and market acceptance.展开更多
基金financially supported by the Key R&D Program of Shandong Province,China(2023CXGC010712).
文摘Herein,a reusable and portable surface-enhanced Raman spectroscopy(SERS)sandpaper was successfully synthesized for the sensitive detection of S-fenvalerate in foods.Commercial sandpapers were decorated with Ag@SiO2@Au nanoarrays via a liquid-liquid interface self-assembly method.The capacity of sandpaper to float directly on the cyclohexane-water interface allows nanoarrays to be formed directly on it,thereby minimizing stacking issues typically associated with nanoarray assemblies and significantly enhancing the sensitivity of S-fenvalerate detection.Moreover,the SERS sandpaper was reusable and portable due to its strong adhesion of the nanoarrays.Under optimized testing conditions,the developed SERS sandpaper method was capable of detecting S-fenvalerate,demonstrating a strong linear response within a concentration range of 10^(–7)–10^(3)μmol/L,with a limit of detection of 1.92×10^(−8)μmol/L.The analysis of spiked food samples containing S-fenvalerate using the developed SERS sandpaper afforded excellent recoveries(92.2%−109.7%).Additionally,the SERS sandpaper was successfully applied to quantify S-fenvalerate in real food samples,with results consistent with analyses conducted using gas chromatography.
基金funded by National Key R&D Program of China(2022YFF1100301,2023YFF1104403)Key R&D Project of Henan Province(231111112100)。
文摘Angelica sinensis,a well-known traditional Chinese medicinal herb with the unique property of being both a medicine and an edible plant,has been widely used for promoting blood circulation,modulating immunity,and relieving pain.This review comprehensively investigates the extraction methods,structural characteristics,and biological activities of its primary bioactive components,such as polysaccharides,volatile oils,organic acids,and flavonoids.The biosynthesis pathways of these compounds,along with the key enzymes and transcription factors involved,are investigated to understand the factors influencing their synthesis and accumulation.Additionally,the biological activities of A.sinensis,including hepatoprotective,anti-inflammatory,immunemodulatory,anti-tumor,circulatory benefits,and neuroprotection,along with their underlying mechanisms are introduced.These findings provide a solid foundation for the development of A.sinensis as a valuable resource in functional foods and pharmaceutical products.
基金This study was financially supported by National Key R&D Program of China(grant No.2017YFD0400105)Natural Science Foundation of Beijing Municipality(grant No.6192009)Fengtai science and technology new star(grant No.KJXX201902).
文摘The effect of sodium chloride(NaCl)curing salt content on protein oxidation,lipid oxidation and lipolysis of Chinese dry sausage was investigated.Two groups Chinese dry sausages with 2%and 4%(m/m)salt content were studied.The degree of protein oxidation increased during the processes in two groups sausages,while the content of phospholipids decreased,neutral lipids and free fatty acids increased.The degree of protein oxidation,lipid oxidation and lipolysis in 4%NaCl content group was higher than those in 2%NaCl content group,while 4%NaCl content group has higher lipase activity.In conclusion,4%NaCl may facilitate the protein oxidation,lipid hydrolysis and oxidation in Chinese dry sausage,and the protein oxidation had strong correlation with lipid oxidation and lipolysis.The results could provide a basis for improving the technology of industrial production.
基金The authors were very grateful for the financial supports from national key research and development program of China(No.2017YFD0400105).
文摘The effect of process and storage on the volatiles and odorant profi le of Chinese dry sausage was evaluated,as well as its physicochemical parameters.Microbial esterification and wine(27.54%–43.35%),and lipid oxidation(11.30%–34.92%)played a key role in flavor profile during process and storage.A significant increase of each volatile was detected during process except gradual decrease of volatiles from spices,while a gradual decrease of each volatile was detected during storage except signifi cant increase of volatiles from lipid oxidation and esterifi cation.15 and 6 odor-active compounds were respectively correlated(P<0.05)with the process and storage time.Level of heptanal,1-octen-3-ol,the ethyl of 2-methylbutanoic,3-methylbutanoic,butanoic,benzoic,hexanoic,heptanoic,octanoic and decanoic acid were best discriminators of process stage,while(E)-2-nonenal,ethyl hexanoate,ethyl heptanoate,and methyl decanoate,were marker compounds of storage time.An objective method was established to evaluate the stages of process and storage for samples.
基金the National Key R&D program of China(2016YFD0400500)Beijing Postdoctoral Research Foundation(2018-ZZ-120)Chinese Academy of Engineering Project(2018-XY-28).
文摘Traditional Chinese red sufu is a popular condiment,and typical flavor is an important indicator of sensory qualities in commercial products.In this study,the volatile aroma analysis of Wangzhihe red sufu(WRS)from different fermentation stages and four typical red sufu products from different locations was carried out by gas chromatography-mass spectrometry(GC–MS),gas chromatography-mass spectrometry/olfactory(GC–MS/O),electronic nose(E-nose)and sensory evaluation.Results showed that 106 volatile compounds were identified in Wangzhihe red sufu during fermentation process,in which phenolics and alcohols were dominant at molded and salted phetze stages,while esters and alcohols became predominate at post-fermentation stage.The volatile aroma substances varied at each fermentation stage.Furthermore,86 volatiles,including 16 aroma-active compounds,were detected in four typical red sufu products.The multivariate analysis results showed the difference in samples from different fermentation stages and typical red sufu products according to GC–MS and E-nose analysis.Combined with flavor omics,discriminant model was established for effective discrimination of samples from different fermentation stages and locations,as well as references to sufu maturity extent.The study presented a new strategy for quality evaluation of red sufu,which could be the supplement to quality evaluation standards.
基金The authors are grateful for the financial support from National Natural Science Foundation of China(32001728).
文摘Free amino acid(FAA)is the important component of vinegar that infl uences quality perception and consumer acceptance.FAA is one of the major metabolites produced by microorganisms;however,the microbial metabolic network on FAA biosynthesis remains unclear.Through metagenomic analysis,this work aimed to elucidate the roles of microbes in FAA biosynthesis during Monascus rice vinegar fermentation.Taxonomic profiles from functional analyses showed 14 dominant genera with high contributions to the metabolism pathways.The metabolic network for FAA biosynthesis was then constructed,and the microbial distribution in different metabolic pathways was illuminated.The results revealed that 5 functional genera were closely involved in FAA biosynthesis.This study illuminated the metabolic roles of microorganisms in FAA biosynthesis and provided crucial insights into the functional attributes of microbiota in vinegar fermentation.
基金financially supported by the National Natural Science Foundation of China(32001728,32172248)the Taishan Industrial Experts Program+1 种基金the Guizhou High-level Innovative Talent Training Project(Qianke Cooperation Platform Talent number[2016]5662)Guizhou Science and Technology Innovation Talent Team of Ecological Characteristic Meat Products.(QKHPTRC[2020]5004)。
文摘Dry-cured meat products are considerably popular around the world due to unique flavor.Proteolysis is one of the enzymatic reactions from which flavor substances are derived,which is affected by endogenous proteases.The purpose aimed to reveal the potential relationship between endogenous proteases and key flavor substances in dry-cured pork coppa in this paper.The dynamic changes of endogenous proteases activity,free amino acids,and volatiles during dry-cured pork coppa processing were characterized.The results showed that 5 kinds of free amino acids,Glu,Lys,Val,Ala,and Leu,were identified as significant contributors to taste.Meanwhile,key volatiles,such as hexanal,nonanal,octanal,benzaldehyde,3-methyl butanoic acid,2-methyl propanoic acid,and ethyl octanoate,greatly contributed to the flavor characteristics of dry-cured pork coppa.Further partial correlation analysis was performed to better elucidate the relationship among parameters.The results revealed that close relationship between endogenous proteases and key substances.RAP not only significantly affected the accumulation of key active-amino acids,but also affected the accumulation of ethyl octanoate,2,3-pentanedione,and 2,3-octanedione by regulating the accumulation of octanoic acid and Leu.In addition,cathepsin B and D,DPP II,DPP IV and RAP notably affected accumulation of hexanal.
基金supported by the by National Key R&D Program of China(2018YFC1604302)“Twelfth Five Year”National Science and Technology Plan Project(2013BAD18B03)+2 种基金Chinese Scholarship Council(202008210391)Shenyang Technological Innovation Project(Y17-0-028)LiaoNing Revitalization Talents Project(XLYC1902083).
文摘This study aimed to analyze and compare the differentially expressed whey proteins(DEWPs)of donkey and bovine colostrum using high-performance liquid chromatography with tandem mass spectrometry-based proteomics.A total of 620 and 696 whey proteins were characterized in the donkey and bovine colostrum,respectively,including 383 common whey proteins.Among these common proteins,80 were identified as DEWPs,including 21 upregulated and 59 downregulated DEWPs in donkey colostrum compared to bovine colostrum.Gene Ontology analysis revealed that these DEWPs were mainly related to cellular components,such as extracellular exosome,plasma membrane,and mitochondrion;biological processes,such as oxidation-reduction process,cell-cell adhesion,and small guanosine triphosphate(GTP)ase-mediated signal transduction;and molecular functions,such as GTP binding,GTPase activity,and soluble N-ethylmaleimide-sensitive factor(NSF)attachment protein receptor activity.Metabolic pathway analysis suggested that the majority of the DEWPs were associated with soluble NSF factor attachment protein receptor interactions in vesicular transport,fatty acid biosynthesis,and estrogen signaling pathways.Our results provide a vital insight into the differences between donkey and bovine colostrum,along with important information on the significant components as nutritional and functional factors to be included in infant formula based on multiple milk sources.
基金Supported by the National Key R&D Program of China(2018YFC1604302)the"Twelfth-Five Year"National Science and Technology Plan Project(2013BAD18B03)+2 种基金Shenyang Technological Innovation Project(Y17-0-028)Liaoning Revitalization Talents Program(XLYC1902083)Liaoning Distinguished Professor Project。
文摘In this study,the hydrolytic amino acids of Chinese human and Holstein cow milk of different lactation periods were analyzed by the advanced isobaric tags for relative and absolute quantitation(iTRAQ)combined with the high performance liquid chromatography-mass spectrometry(HPLC-MS/MS)approach.The total contents of the hydrolytic amino acids in cow colostrum,cow mature milk,human colostrum and human mature milk were 5.00,4.38,2.12 and 2.48 g·L^(-1),respectively.Among these,the contents of the hydrolytic amino acids in cow milk were higher than those in human milk,indicating a decreasing trend with the prolongation of lactation.Additionally,principal component and hierarchical cluster analyses were used to further screen the differentially expressed amino acids.These results enhanced the understanding of the hydrolytic amino acids in cow and human milk across different lactation periods,which could provide potential directions for newborn dairy powder and nutritious supplementary.
基金supported by the National Natural Science Foundation of China(32372385)。
文摘In this study,the mechanism of zinc ions(Zn^(2+))effects on myofibrillar protein(MP)constitutive relationships and gel properties was investigated,and then the influence of Zn^(2+)on the edible quality of mutton meat products in the actual meat production process has been studied.The result showed that the protein solubility,emulsification properties,and particle size of samples supplemented Zn^(2+)decreased significantly(P<0.05)compared with the control group.Fourier transform infrared spectra and scanning electron microscope images found that a high concentration of Zn^(2+)(>0.6 mg/L)reduced the stability of the gel structure.Chemical force and molecular docking confirmed that Zn^(2+)increased the ionic and disulfide bonds of MP,and predicted the binding site between MP and Zn^(2+).With the increase in Zn^(2+)concentration,the edible quality of the mutton product(texture,tenderness,and water retention)showed a trend of first slightly increasing and then decreasing.Then sensory evaluation results indicated that mutton products with added moderate Zn^(2+)scored higher.During the cooking process,adding 0.4 mg/L of Zn^(2+)can optimize the edible quality of lamb products.This study provided a theoretical basis for the utilization of Zn^(2+)in mutton and meat products.
基金supported by the National Key Research and Development Program of China (2021YFC2101400)the Beijing Science and Technology Program (Z221100006422011)
文摘This work aims to study the cultural conditions of pigeon muscle satellite cells and illustrate the nutritional composition of the pigeon-derived cultivated meat.Methods for cell disaggregation and purification were optimized,high-purity pigeon skeletal muscle satellite cells were successfully isolated.Meanwhile,the cultivation conditions for cell proliferation and multi-directional differentiation were optimized.Results demonstrated that pigeon muscle satellite cells exhibited rapid proliferation and spontaneous differentiation at 41℃,McCoy’s 5a was significantly superior to other cultural mediums for cell growth,DMEM with high glucose promote myogenic differentiation of pigeon skeletal muscle satellite cells and chicken serum can play important role in inducing the pigeon muscle satellite cells into adipocytes.additionally,increasing the concentration of serum in medium has a positive promoting effect on the respective effects.Nutritional composition and biomarkers of the pigeon-derived cultivated meat was first illustrated in this work by proteomics and lipidomics,respectively.Proteomics revealed that 140 proteins were identified as major aberrant proteins and 648 proteins were identified from the after myogenic differentiation samples,including 12 collagens,15 myosins,7 actins,etc.Lipidomics revealed that 73 lipids were identified as major aberrant lipids and 297 lipids were identified from the after lipidogenic differentiation,including 102 triglycerides,52 diacylglycerols,59 phosphatidyl cholines,etc.
基金supported by the National Key Research and Development Program of China (No.2016YFD0501405)the China Postdoctoral Science Foundation (No.2018M630245)the Beijing Postdoctoral Research Foundation (No.2017-ZZ-137).
文摘The discharge of slaughterhouse wastewater(SWW)is increasing and its wastewater has to be treated thoroughly to avoid the eutrophication.The hybrid zeolite-based ion-exchange and sulfur autotrophic denitrification(IX-AD)process was developed to advanced treat SWW after traditional secondary biological process.Compared with traditional sulfur oxidizing denitrification(SOD),this study found that IX-AD column showed:(1)stronger ability to resist NO_(3)^(-) pollution load,(2)lower SO_(4)^(2-) productivity,and(3)higher microbial diversity and richness.Liaoning zeolites addition guaranteed not only the standard discharge of NH_(4)^(+)-N,but also the denitrification performance and effluent TN.Especially,when the ahead secondary biological treatment process run at the ultra-high load,NO_(3)-N removal efficiency for IX-AD column was still~100%,whereas only 64.2%for control SOD column.The corresponding average effluent TN concentrations for IX-AD and SOD columns were 5.89 and 65.55 mg/L,respectively.Therefore,IX-AD is a promising technology for advanced SWW treatment and should be widely researched and popularized.
基金Supported by"the 13th Five-Year"National Science and Technology Plan Project of China(2018YFC1603703,2018YFC1604302)the National Natural Science Foundation of China(2013BAD18B03)+3 种基金China Scholarship Council(202008210391)Shenyang Technological Innovation Project(Y17-0-028)Liaoning Revitalization Talents Project(XLYC1902083)Postgraduate Innovation and Cultivation Project of Shenyang Agricultural University(2021YCXB04)。
文摘Milk is a complex biological fluid containing lipids,proteins,carbohydrates and minerals,which are essential for infant growth.While the lipid portion constitutes only 3%-5%of the total milk composition,it accounts for over 50%of the infant’s daily energy intake.The dominant portion(approximately 98%)is in the form of triacylglycerols and polar lipids,such as glycerophospholipids and sphingolipids,forming minor components.Recently,with the development of lipidomics,important progresses have been made in milk lipidomics,and the identification and quantification of several milk lipids at the group and molecular species level has become a reality,thereby providing useful information for the infant formula industry.In this review,an overview of the separation of the main components of milk lipids was presented,including glycerolipids,phospholipids and sphingolipids.The analytical methods and strategies for milk lipidomics,including gas chromatography-mass spectrometry(MS),capillary electrophoresis MS,nuclear magnetic resonance,matrix-assisted laser desorption ionization-MS,electrospray ionization-MS,shotgun lipidomics and liquid chromatography-MS,were reviewed.Additionally,the bioinformatics of lipidomics for milk lipid determination,including lipid classification,lipid databases and lipid analysis software,were investigated.This review would aid future investigations of the nutrition of milk lipids and refined researches on formula milk powder.
基金supported by the Fujian Provincial Science and Technology Planning Project(No.2021I1005).
文摘The effects of water-soluble citrus fiber(SCF)and water-insoluble citrus fiber(ICF)on emulsifying properties and molecular structure of the mutton myofibrillar protein(MP)were studied.The emulsifying activity index and emulsifying stability index of MP emulsion,treated with 5%SCF significantly improved to 36.80%and 65.27%,respectively.The droplet size of the emulsion significantly reduced,forming smaller and more uniformly dispersed droplets.SCF promoted the unfolding of MP,and showed a significant increased(p<0.05)in total sulfhydryl content and fluorescence intensity,but a significant decreased(p<0.05)in surface hydrophobicity.Besides,SCF treatment showed a significant reduction(p<0.05)inα-helix content and a significant enhancement(p<0.05)inβ-turn content of the MP secondary structure.The EAI,ESI,and solubility of MP significantly decreased after the addition of ICF,but there was no significant change in the secondary structure.These data demonstrated that,the addition of the appropriate amount of SCF could improve the emulsifying properties and molecular structure of MP.
基金financially supported by the Fujian Province External Cooperation Industrialization Project(Project No.2021I1005).
文摘To identify the changes in flavor profiles of bone-in lamb loin during cooking,the volatile flavor compounds,free amino acid,and 5ʹ-nucleotide concentration were evaluated by using dynamic headspace sampling-gas chro-matography-mass spectrometry,electronic bionic system,sensory evaluation.The results showed the total concentration of volatile flavor compounds significantly increased with prolonged cooking time.Nonanal,hexanal,heptanal,1-octen-3-ol,eugenol,eucalyptol,and 3,7-dimethyl-1,6-octadien-3-ol were the key odor compounds.The total free amino acid(TFAA)concentration significantly decreased after heat treatment,but the proportion of umami free amino acids significantly increased with cooking time(P<0.05).The equivalent umami concentration(EUC)first increased then decreased in 100℃group(peak at 1.5 h),compared with the continuous increase in 75℃group.Meanwhile,an analysis of bionic system showed the samples had significant differences in bitterness,astringency,umami,saltiness,and richness.The 5ʹ-nucleotide,and EUC positively correlated with umami and sensory valuation indicators.Bone-in lamb loin heated at 100℃exhibited higher concentrations of alcohols,aldehydes,esters,heterocycles,and higher taste of bitterness and saltiness,while the 75℃groups exhibited higher taste of umami at longer heat times.This study provides a theoretical basis for flavor control of bone-in lamb.
基金the National Key Research and Development Program of China(2021YFC2101400)the Strategic Research and Consulting Project of Chinese Academy of Engineering(2022-XY-22)+1 种基金the Beijing Science and Technology Program(Z221100006422011)the Beijing Postdoctoral Science Foundation(2018-ZZ-119).
文摘With its more sustainable production mode and higher healthy food supplying,cultivated meat is gradually regarded as the promising alternative meat food in future by human beings.Most of the countries in the planet had participated in the cut-throat competition for sustainable protein searching,especially for the regions with low food self-sufficiency rate.In this paper,by reviewing the commercial market participation,product development stage,and technical research progress related to cultivated meat in detail,we demonstrated the industrialization progress of cultivated meat and explored the challenges of cultivated meat in the near future.1)Seeded cell and serum free medium were the basic raw materials,which were directly related to the food safety regulation,production cost control and productivity improvement;2)Bioreactor and regulation were the cornerstone of industrialization,which were closely related to the capacity expansion,product marketing;3)Technological improvements in taste,texture,safety,scale,cost were the foundation of realizing product iterative upgrade and market acceptance.
