內(nèi)容: As a green and safe natural anti-mildew agent, plant essential oils (EOs) can effectively reduce the losses of agricultural products caused by toxigenic fungi contamination. However, EOs generally have the disadvantages of volatility, easy oxidation, and strong influence of pungent odors. The new sustained-release technology, such as encapsulation, nanoemulsion, Pickering emulsion, electrostatic spinning and gelation, helps to enhance the sustained release and retention of EOs in active packaging, to improve the biocompatibility and antifungal effect of EOs in food system. In this review, we summarized the encapsulation of EOs by 5 sustained-release technologies and their application in improving the antifungal potential and reducing mycotoxin contamination in food preservation.

內(nèi)容: Traditional fermented soybean foods including dajiang, douchi, sufu and soy sauce are considered as indispensable to people’s dietary structure in China due to its unique flavors and health benefits. The complex favor compounds in fermented soybean foods are reported closely related to the metabolisms of various microorganisms in fermentation systems. Thus, understanding the influences of complex microbiota on the formation of flavor components in traditional fermented soybean foods is important to the production of high quality fermented soybean products. In recent years, numerous researches have been conducted to investigate the microbial community and flavor metabolites during fermentation using high-throughput sequencing and mass spectrometry-based metabolomics analysis. While, there is no systematic review of microbiota and flavor characteristics of fermented soy products from China. This review comprehensively discusses the traditional fermentation processing, bacterial community and flavor characteristics of four traditional fermented soybean foods in China including dajiang, douchi, sufu, and soy sauce. Finally, it is proposed that emerging technologies such as metagenomics, transcriptomics, proteomics and metabolomics should be applied to further improve the accuracy of the analysis of microbial diversity and flavor components for accurately revealing the relationship between the microbial community and the formation of characteristic flavor in traditional fermented soybean products.

內(nèi)容: This study investigated the effects of different cooking methods on the nutritional composition and eating quality of peanut sprouts (PS). Five cooking methods including boiling, steaming, microwave heating, roasting, and deep-frying were tested. Microwave heating resulted in the highest retention of crude protein (98.0%) and carbohydrate content (92.9%), while fatty acid content did not significantly differ from levels detected in untreated PS. Compared to uncooked sprouts, cooked PS exhibited increased levels of ash, fat, protein, carbohydrate, fiber, and fatty acid with a decreased moisture content. Steamed PS retained better structural integrity with higher viscosity. Microwaved and roasted PS received higher sensory scores and similar textural properties. Regarding color, microwaved and roasted PS received the highest brightness value (L*), with moderate redness (a*) and yellowness (b*) values. The sensory evaluation results aligned with the textural and color data, suggesting that microwaved PS would be generally accepted by the public.

內(nèi)容: Saccharomyces cerevisiae Y70 is supposed to be potentially used as a source of alternative ingredient due to its high protein content and pleasant flavor. The purpose of this study was to determine the nutritional value, peptidome profile, and antioxidant activities of hydrolysates with various molecular weights from specific S. cerevisiae Y70 obtained by autolysis and enzymatic methods. In the current study, the analysis of nutritional components indicated that all extractive hydrolysates were rich source of proteins, essential amino acids, flavor amino acids, RNA, phenols and carbohydrates, with low fat. The analysis of peptidome revealed differences in the number and composition among extractive hydrolysates, which exhibited their potential biological activities. The low molecular weight hydrolysates showed good 1,1-diphenyl-2-picrylhydrazyl, 2,2’-diazo-bis(3-ethyl-benzothiazole-6-sulfonic acid) cation, hydroxyl radicals scavenging activity and ferrous ion chelating activity. These findings revealed that the hydrolysates of S. cerevisiae Y70 have nutritional value and could provide useful information for their potential application as alternative and functional ingredients in the food and pharmaceutical industries.

內(nèi)容: Aflatoxin B1 (AFB1) and deoxynivalenol (DON) are among the most frequently detected mycotoxin in cereals, posing great challenge to human health. This work proposed a cost-efficient and robust planar chromatography method for the rapid screening AFB1 in millet and buckwheat, as well as DON in wheat, corn, barley, and oats, achieving detection of the two common fungal toxins in cereals. First, the sample preparation was realized by a simple extraction with 10 mL of acetonitrile, both containing 4 g of anhydrous MgSO4, 1 g of NaCl, and 25 mg of primary secondary amine adsorbent. After high throughput chromatography, which resulted in the separation of the targeted compound from background noise and derivatization with 10% ethanol solution of AlCl3 (only for the visualization of DON). The separation results were recorded using a smartphone in a dark chamber equipped with a 366 nm ultraviolet source. To simplify the analysis, the quantification of the graphical outcome was carried out using the open-source software ImageJ, based on quantifying digitalized pixel values. It was demonstrated that the detection sensitivity (AFB1: limit of detection (LOD) = 14.2 μg/kg, DON: LOD = 64.3 μg/kg) was adequate to meet the strict maximum residue limit stipulated for both targeted compounds, while calibration curves gave good linearity (AFB1: correlation coefficient (R2) = 0.967 within 1?80 ng/band, DON: R2= 0.998 within 50?800 ng/band). Then the method accuracy and precision were evaluated by spiking-recovery experiments, showing that the recovery rates of AFB1 was within 76.9%?113.6% and those DON within 91.0%?116.5%, with relative standard deviations of less than 4.9% and 5.8% for AFB1 and DON, respectively. The conceptual validation of this study demonstrates that the high performance thin layer chromatography (HPTLC)-image quantification method has effectively addressed the limitation of HPTLC imaging results being confined to preliminary screening without the capability of precise quantification, thereby bridging the gap between imaging and quantification. This method exhibits promising analytical tool characteristics and is suitable for screening mycotoxins in cereal samples.

內(nèi)容: Nonalcoholic fatty liver disease (NAFLD) is a global public health problem with no clinically specific drug. Therefore, it is critical to develop safe and effective drugs with minimal side effects for the treatment of NAFLD. In this study, we constructed aptamer-functionalized liposome, namely LAA (liposome-allicin-aptamer), targeted to NAFLD cell to effectively deliver allicin to improve NAFLD. Our in vitro results showed that allicin loaded in liposome reduced oleic acid-induced intracellular lipid droplet accumulation and triglyceride synthesis in HepG2 cells. In vivo, it also significantly reduced lipid accumulation and improved liver injury in high fat diet induced obesity (DIO) mice. In addition, allicin was found to reduce the expression of genes involved in lipid synthesis, include acetyl-CoA carboxylase (ACC), fatty acid synthase (FAS), stearoyl-CoA desaturase 1 (SCD-1), sterol regulatory element binding protein 1-C (SREBP1-C), and peroxisome proliferator-activated receptor γ (PPARγ) in vitro and in vivo. Markedly, the LAA showed superior performance in improving NAFLD compared with free allicin, that provide a new strategy for the delivery of allicin.

內(nèi)容: Musk macrolides are a kind of rare flavors structurally featuring 14?16 membered rings in the flavour and fragrance industry. While various chemical synthesis routes for musk macrolides exist, there is a growing interest in biocatalytic approaches. In this study, a new biocatalytic approach is proposed for the synthesis of musk macrolides from fatty acids using unspecific peroxygenases (UPOs) in combination with lipase. Specifically, the UPO from Marasmius rotula (MroUPO) was utilized as an oxidation catalyst together with the choline oxidase from Arthrobacter nicotinate (AnChOx) for the in situ generation of H2O2. The enzymatic cascade process involved the hydroxylation of fatty acids using MroUPO as a catalyst to prepare terminal hydroxylated fatty acids. Under the optimized conditions, 14-hydroxy tetradecanoic acid, 15-hydroxy pentadecanoic acid and 16-hydroxy hexadecanoic acid were obtained at concentrations of 11.1, 18.2 and 17.1 mg/L in a 50-mL reaction system, respectively. These hydroxylated fatty acids were then separated and esterified by lipase Novozymes 435 to produce the desired macrolides. Various ω-hydroxy fatty acids were successfully converted into macrolides, with the concentrations of cyclotetradecanolide, cyclopentadecanolide and cyclohexadecanolide reaching 11, 29 and 23 mg/L, respectively, in a 10-mL reaction system. This new biocatalytic approach represents a promising method for synthesizing valuable natural flavour compounds.

內(nèi)容: Vegetables are not only important dietary components in maintaining our daily life, but also potential resources for healing diseases. Myanmar is endowed with diverse vegetable species and many are also used as traditional medicines. In this study, we investigated 48 vegetable samples from central Myanmar for their inhibitory activities against the type III secretion system (T3SS) of Salmonella enterica serovar Typhimurium, one of the most prevalent pathogenic bacteria that causes infections. Results showed that 15 vegetables exhibited moderate to strong inhibitory activities against the secretion of T3SS effector proteins, providing the scientific evidence for the traditional knowledge of vegetables and their potential pharmacological function. By detailed chemical investigation, we found the vegetables, i.e., Archidendron jiringa (Jack) Nielsen., Neptunia plena (Linn.) Benth. and Ludwigia adscendens (L.) Hara have the potential for discovering the components with anti-T3SS activity. Bioassay-guided isolation of L. adscendens led to identify arjunglucoside II as a new T3SS inhibitor.

內(nèi)容: To improve the antimicrobial performance of cinnamon essential oil, lauric arginate was selected as a surfactant and a synergistic antimicrobial agent, and hydroxypropyl-β-cyclodextrin was used to further enhance the stability and antimicrobial activity of lauric arginate-stabilized cinnamon essential oil emulsions. The results showed that hydroxypropyl-β-cyclodextrin reduced droplet size and increased storage stability of the cinnamon essential oil emulsions stabilized by lauric arginate. The emulsification and inclusion effect of hydroxypropyl-β-cyclodextrin increased the degree of dispersion of cinnamon essential oil and lauric arginate, and protected lauric arginate and cinnamon essential oil from environmental conditions. Minimum inhibitory concentration and minimum bactericidal concentration values demonstrated that the addition of hydroxypropyl-β-cyclodextrin caused the synergistic inhibitory effects between lauric arginate and cinnamon essential oil against Escherichia coli and lauric arginate-stabilized cinnamon essential oil emulsions displayed the synergistic inhibitory effects against Staphylococcus aureus whether the hydroxypropyl-β-cyclodextrin existed or not. This work indicated that the cinnamon essential oil nanoemulsions co-stabilized by hydroxypropyl-β-cyclodextrin and lauric arginate could be used as high effective antimicrobial agents for food preservation.

內(nèi)容: Barley is gaining popularity worldwide due to its health-promoting properties and germination can effectively enhance its function through enrichment of some phytochemicals, such as phenolic compounds. To better explore the potential of barley seedling as a functional food ingredient, in the present study, the profile and in vitro antioxidant properties of phenolic compound extract from barley germinated under NaCl stress were investigated. A total of 37 kinds of phenolic compounds were identified in phenolic compound extract by a liquid chromatography-tandem mass spectrometry system. Meanwhile, phenolic compound extracts at a concentration of 30 μg/mL significantly improved the viability of H2O2-treated HepG2 cells and maintained the cell membrane stability. These effects can be attributed to the reduction of intracellular reactive oxygen species level and enhancement of the expression and activity of some key antioxidant enzymes. Notably, addition of phenolic compound extracts up-regulated the nuclear factor erythroid 2-related factor 2 antioxidant responsive element signaling pathway, thereby leading to the increase of activities of glutathione peroxidase, superoxide dismutase, catalase and heme oxygenase-1 by 27.21%, 24.61%, 61.71% and 50.43%, respectively. In conclusion, the present study can provide a novel perspective on understanding the molecular mechanism responsible for antioxidant capacity of barley seedling.