Abstract:Objective: This study focused on improving the production of chitosan oligosaccharides by chitinase degradation of chitin. Methods: Using genetic engineering methods to clone, prokaryotic expressing, and investigating enzymatic properties of the chitinase from Streptomyces diastaticus, and the chitinase activity was explored by homology modeling, amino acid comparison of the catalytic domain, and site-directed mutagenesis. Results: After cloning and prokaryotic expression, the enzyme production cycle was shortened from 7 d to 24 h, and the enzyme activity reached 132 U/L, which was 32% higher than the original bacterial enzyme activity (100 U/L). The amino acids that determine the activity of chitinase was Asp at position 128, 130, and Glu at position 132 of the catalytic domain. Conclusion: Clonal expression of the chitinase gene resulted in a shorter enzyme production cycle and increased enzyme activity.

Abstract:Objective: This study aimed to improve the stability Wickerhamomyces anomalus aldehyde dehydrogenase in cold storage and gastrointestinal environment, so as to develop products that reduce active aldehydes in gastrointestinal tract. Methods: ALDH was extracted from 6 Wickerhamomyces anomalus strains with the highest activity of aldehyde dehydrogenase (ALDH), and encapsulated by sodium alginate and calcium chloride method. The stability of ALDH by embedding was studied in cold storage and simulated gastrointestinal environment. Results: The specific activity of ALDH produced by W. anomalus J3, J7, J8, J9, J12 and J18 ranged from 86.77 U/mg to 482.14 U/mg, and that of J9 was the highest at 482.14 U/mg. The optimal embedding conditions were sodium alginate 3.0% and calcium chloride 3.0%, and the activity of the enzyme was 480.71 U/g. When the free enzyme was placed at 4 ℃ for 5 days, the enzyme activity decreased to below 50%, and the enzyme activity of embedding enzyme remained above 90%. In the simulated gastrointestinal tract environment in vitro, the free enzyme completely lost its activity in simulated gastric juice within 10 min, while the retention rate of immobilized enzyme in gastric juice for 3 h and intestinal juice for 1 h was 56.39% and 56.35%, respectively. Conclusion: Sodium alginate-calcium chloride embedding method can significantly improve the ALDH stability of W. anomalus.

Abstract:Objective: This study aimed to exploit the functional bread of finger millet. Methods: Based on the physical and chemical properties, antioxidant capacity, special digestion characteristics and sensory evaluation of bread, the effects of different particle sizes of finger millet flour on the characteristics of wheat bread were investigated. Results: Compared with the bread without finger millet powder, the bread with 200 mesh finger millet powder increased the total phenol content by 225.78%, the DPPH radical scavenging rate by 42.96% and the iron ion reduction ability by 22.97%. The finger millet powder with smaller particle size showed stronger anti-oxidation ability. Moreover, the addition of finger millet powder could change the digestion characteristics of bread, reduce the content of fast-digested-and slow-digested starch and significantly increased the content of resistant starch. However, the specific volume of bread decreased significantly and the hardness increased. Conclusion: The nutritional quality and functionality of bread with 200 mesh finger millet powder were significantly improved, especially the content of crude fiber and calcium.

Abstract:Objective: This study aimed to provide theoretical support for the processing application of surimi products by comparing the gel characteristics of Chinese herring surimi and the common surimi. Methods: The surimi gels of Chinese herring, silver carp, white croaker and golden-thread fish were prepared, and the difference of gel strength, texture profile analysis (TPA), gelation index, gel deterioration index, water retention, whiteness and microstructure among the four kinds of surimi were investigated. Results: The hardness, chewiness, adhesiveness, gel strength and water retention of Chinese herring surimi were significantly higher than the those of silver carp surimi (P＜0.05). The above results were consistent with the microstructure properties of Chinese herring surimi gel which appeared a smooth, dense and porely unifrom surface. Moreover, the whiteness of Chinese herring surimi (71.23±0.09) was significantly higher than that of white croaker surimi (67.81±0.25) and white croaker surimi (67.16±0.55). Conclusion: The Chinese herring surimi has the advantages of both freshwater and seawater surimi in gel strength, whiteness, water retention and microstructure formation.

Abstract:Objective: To accurately distinguish intact peanut, nut damaged peanut and epidermis damaged peanut. Methods: A peanut seed integrity detection scheme based on deep learning convolution neural network (CNN) was proposed. The peanut seed color selection system was established and a peanut seed image database was also established; The improved density peak clustering (DPC) algorithm was used to adaptively compress the CNN convolution kernel to effectively balance the network depth and operation efficiency; The improved sparrow search algorithm was used to optimize the CNN super parameter configuration and network structure, and the CNN model suitable for peanut grain integrity detection was obtained. Results: Compared with other detection methods, this scheme improved the recognition accuracy by about 5.41%~13.92%, and the detection time of single image of peanut grain was shortened by about 16.9%. Conclusion: This method effectively improves the accuracy and real-time of peanut grain integrity detection.

Abstract:Objective: This study aimed to establish a new method for detecting furfurals in tea. Methods: A gas chromatography tandem mass spectrometry (GC-MS/MS) method was established for the simultaneous determination of furfural, 5-methylfurfural, 5-hydroxymethylfurfural and 2-Acetylfuran in tea. The sample pretreatment method and GC-MS/MS method were optimized. Furfural-D4was used as the internal standard. The sample was extracted by acetonitrile, treated and purified by QuEChERS method, and determined by GC-MS/MS multi reaction monitoring (MRM). Results: The four furfurals showed good linear relationship in the mass concentration range of 1.25~200.00 μg/L, with the correlation coefficient ≥0.999 0, and the detection limit (S/N=3) was 1 μg/kg, with the recovery range of standard addition of 89.10%~113.02%. Most of the commercially available tea samples were found to contain furfural. Conclusion: This method in the present study is simple, rapid and can eliminate the interference of complex matrix in tea. The result is accurate, reliable and sensitive. It is suitable for the simultaneous determination of four furfurals in tea.

Abstract:Objective: Improving the accuracy of the determination of fat in CMC-Na fermented milk. Methods: The national standard method-alkali hydrolysis method was used to determine the fat contained in CMC-Na fermented milk. By optimizing the key parameters in the alkali hydrolysis method, hydrolysis of hydrolysis instead of ammonia hydrolysis, and adding metal ions to the alkali hydrolysis method, the suitable fat containing CMC-Na fermented milk was explored. Results: ① With the increase of CMC-Na content, the lower the fat result in CMC-Na fermented milk measured by alkaline hydrolysis; ② The change of the four key conditions, such as the ammonia volume, hydrolysis time, hydrolysis temperature and extraction frequency in alkaline hydrolysis, will not affect the determination on fat in CMC-Na fermented milk. ③ When 2 mL hydrochloric acid hydrolysis was used to instead ammonia hydrolysis, the fat determination results in fermented milk with different CMC-Na content (0.50%, 0.75%, 1.00%) were almost the same as the alkali hydrolysis method for the determination of CMC-Na-free fermented milk; ④ When metal ions Na⁺, K⁺ and Ca²⁺ were added to the alkali hydrolysis method, the higher the concentration of Na⁺ and K⁺, the higher the fat determination results containing CMC-Na fermented milk, and the normal value will be achieved after the concentration of metal ions reaches to 0.5 mol/L, while the increase of Ca²⁺ concentration, and the fat determination will be determined. As a result, it increased slightly first, and then decreased significantly. Conclusion: The addition of CMC-Na will make the fat determination results in the fermented milk low. Hydrochloric acid hydrolysis or Na⁺ and K⁺ can be added to the alkali hydrolysis method to improve the accuracy of fat determination in the fermented milk containing CMC-Na.

Abstract:The development status of the cross-border E-commerce market was introduced, and the shortcomings of the current cross-border e-commerce food safety supervision system in my country was analyzed. Moreover, the direction of food safety supervision system construction in cross-border E-commerce was also discussed, from the following aspects of the food information traceability system, food safety risk early warning system, enterprise credit management system and consumer rights protection system.

Abstract:Objective: To improve the accuracy of the results of cadmium (Cd) content in kelp (Laminaria japonica) by graphite furnace atomic absorption spectrometry (GF-AAS). Methods: The concentration of Cd element in kelp sample was measured by using GF-AAS after microwave digestion according to the standard of GB 5009.15—2014. Combining with the experimental process and mathematical model, the possible sources of measurement uncertainty were firstly identified, then the components of each standard uncertainties were calculated, and finally each parameter of uncertainties was synthesized, and the whole uncertainty was evaluated. Results: when the value of Cd concentration in kelp was 0.202 mg/kg, the expanded uncertainty was 0.008 mg/kg (k=2). Conclusion: The uncertainty of the method is mainly derived from the determination of Cd concentration in the sample solution, which is basically introduced by standard working solution preparation. Moreover, the uncertainty caused by the sample recovery rate is also large. So the quality control of the parameter of uncertainties should be strengthened in the future.

Abstract:The punitive damages system of American food safety mainly points to the premise of subjective viciousness, the jury's discretion according to the actual loss and viciousness, and the setting of punitive damages ceiling. By observing and examining the punitive damages system for food safety in the United States, some issues in the current punitive damages system for Chinese food safety in China need to be urgently solved, such as neglecting subjective vicious evaluation, rigid calculation method of punitive damages, and excessive upper limit multiple of compensation. In this regard, we can optimize and construct the food safety punitive damages system in China from the following aspects, i.e., establishing a punitive damages subject determination system based on subjective viciousness, and elastic punitive damages amount calculation system based on the principle of loss compensation, and setting an upper limit of punitive damages amount.

Abstract:In this paper, the current legal system regarding deceptive food advertisements in China has been discussed deeply and issues of current legal system have been analyzed. To solve the issues, a way for optimizing food legal system was explored and several measures which assist to improve the legal system for eliminating deceptive food advertisements have been proposed. Overall, relevant legal regulations published domestically and intenationally should be sorted out and the law enforcement of government sectors should be enhanced to constrain people who want to advertise deceptive food information.

Abstract:Objective: In order to explore the distribution law of the flow channel of polylactic acid in different screw contact states of the counter-rotating twin-screw extruder. Methods: Partially meshing screw and non-meshing screw were established by Solidworks software. Numerical sim-ulation was carried out using POLYFLOW fluid simulation software. The pressure field, shear rate field and viscosity field of polylactic acid fluid under different contact states of three screws were compared. Results: The counter-rotating twin-screw extruder in the partially meshed state has better pressure-building ability and dispersing and mixing ability for polylactic acid. Conclusion: The extrusion effect of polylactic acid in the partially meshed state is better than the other two screw contact states.

Abstract:Objective: In order to solve the problem of poor integrity with mechanical coring and get the lantern pulp, and explore the factors affecting the performance of longan coring. Methods: Taking Guangdong 'Chuliang' longan fresh fruit as the research object, the key parts of core removal were designed and the core removal test platform was built. The core removal method with the ejector pin and flexible washer positioning was adopted. The ejector diameter, the rubber washer bore diameter and the ejector speed were chosen as the three main factors,and the stoning success rate, the stoning loss rate and the pulp integrity coefficient were chosen as the evaluation indicators. The single factor and orthogonal experiments were designed. Results: The experiments showed that the ranking of influence was rubber washer aperture ＞ ejector diameter ＞ ejector speed. When the ejector diameter was 7 mm, the rubber washer bore diameter was 14 mm and the ejector speed was 400 mm/min, the best stoning effect was got. Conclusion: It is feasible to obtain longan lantern pulp by the ejector rod mechanical enucleation method positioned with flexible washer and appropriate enucleation operation parameters.

Abstract:Objective: In order to solve the problem of inaccurate detection of alcohol accuracy due to manual "flower picking" in the segmented liquor picking process. Methods: Designed and built a segmented liquor taking system based on alcohol accuracy modeling. The research collected tuning fork frequency values, tuning fork built-in temperature values, alcohol solution temperature values and pump speed values under dynamic conditions in different modes of alcohol solutions with different concentrations, implemented adaptive tuning fork frequency filtering and dynamic compensation based on least mean square algorithm (LMS) and long short-term memory network (LSTM), and built a liquor accuracy prediction model based on improved genetic algorithm optimized BP neural network (IGA-BP). Results: The model outperformed the traditional genetic algorithm optimized BP neural network and BP neural network in terms of the number of iterations and prediction accuracy, and the average prediction error of the alcoholic beverages was 0.381. Conclusion: which verifies the reasonableness of the model. In order to solve the limitations of the current manual "flower picking", a method is proposed to improve the accuracy of alcohol detection in the segmented liquor taking process.

Abstract:Objective: To realize the rapid on-line detection of defective rice flour. Methods: Non-contact data acquisition of rice flour blocks through cameras, image upload and processing, obtained the contour perimeter and area, approximate contour perimeter and area, approximate contour points and radius of the contour circle. According to the characteristics of rice flour block sample data, the SVM classification algorithm was used to analyze the sample set composed of multi feature data of rice flour block. Results: Compared with five algorithms, the average accuracy of GBDT classification algorithm was 89% with elapsed time of 1.10 s. The average accuracy of KNN classification algorithm was 88% with elapsed time of 0.23 s. The average accuracy of logistic regression classification algorithm was 88% with elapsed time of 0.68 s. The average accuracy of random forest classifica-tion algorithm was 87% with elapsed time of 0.47 s. The average accuracy of tree classification algorithm was 87% with elapsed time of 0.084 s. SVM classification algorithm had the highest average detection accuracy, up to 95%, and the shortest average elapsed time of 0.000 97 s. Conclusion: SVM classification algorithm has the characteristics of high accuracy and low elapsed time, which adapt the on-line detection of defective rice flour.

Abstract:Objective: To solve the problems of large rigid impact and poor motion stability of parallel robot in the process of picking and placing canned food. Methods: Based on the architecture of high-speed parallel robot, a trajectory planning method was proposed for trajectory optimization of end effector of high-speed parallel robot. A multi constraint, multi-objective and nonlinear trajectory optimization model was established and solved by an improved gravity search algorithm. The feasibility of the proposed method was verified by simulation. Results: Compared with the planned method, the proposed method can complete the task in the shortest time of 0.169 1 s. Conclusion: The planning method solves the problems of large rigid impact and poor motion stability in the picking and placing process of traditional parallel robot, and has certain practical value.

Abstract:Objective: In order to develop composite edible film with excellent performance, the effects of different types of polysaccharides on collagen edible film's properties were evaluated with collagen from loach skin being the basic raw material. Methods: Pectin (acidic polysaccharose), pullulan (neutral polysaccharide) as well as chitosan (alkaline polysaccharide) were used to compose the film with collagen, respectively. The composite film's properties including basic properties, mechanical properties and barrier properties were measured and analyzed. Results: Pullulan had less effect on the thickness, water content and opacity of collagen edible film compared with pectin. Three kinds of polysaccharides could all reduce the water solubility and increase the swelling rate of collagen edible film to different degrees. In terms of mechanical properties, chitosan and little pullulan could improve the comprehensive mechanical properties of collagen edible film, while pectin increased the elongation at break but greatly reduced tensile strength of collagen edible film. In terms of barrier property, proper amount of chitosan could improve the water-resistance and oil-resistance performance of collagen edible film, while pectin and pullulan could only improve its oil-resistance performance. Conclusion: Compared with pullulan and chitosan, the effect of pectin on film's mechanical properties and barrier properties is different or even opposite.

Abstract:Objective: This study aimed to prepare a zein film from the gliadin in corn-germ pulp and study its process, performance and antioxidant properties. Methods: The corn-germ pulp was used as raw material, and zein was extracted from corn germ pulp by alkali-soluble acid precipitation. A certain amount of ethanol solution was added, and then an appropriate amount of plasticizer and reducing agent was added by using the ultrasonic assist method. After the membrane solution was in a water-bath at room temperature for 30 minutes, the membrane solution was cast into a zein membrane. The influence of the four factors of glycerol addition, ultrasonic time, ethanol concentration and water bath temperature on the water solubility, water vapor transmission rate, and CO₂ transmission rate of the zein film were explored, and the best preparation process was obtained. By coating the film-forming liquid on the surface of the pear slices, the anti-oxidation preservation test was performed, and the blank control of the coating film was used to observe the degree of browning on the surface of the pear slices. Results: Through orthogonal experiments, the optimal membrane preparation process was obtained as follows: glycerin addition of 0.3 g/g gliadin, ultrasound time of 5 min, ethanol concentration of 80%, and water bath temperature of 70 ℃. Under the control of these conditions, the water solubility of the zein membrane was 19.75%, with the WVP of 6.13 g·mm/(m²·d·kPa), and the CO₂ permeability was 0.21 g/(m²·h), The preparation of protein film liquid from corn germ pulp could significantly reduce the browning speed of pear slices. Conclusion: It is feasible to prepare protein film from corn germ pulp, and the film liquid can play a good antioxidant effect on the preservation of fruits and vegetables.

Abstract:Objective: In order to solve the quality problems of YB517 transparent packaging machine, such as folds and unevenness of transparent paper on the sides of cigarette packages, a new cigarette-packaging side seal and shaping device was developed. Methods: After the improvements, the drive shaft of cigarette receiving plate of output turntable of YB517 was used as a power source, and the heating and shaping of cigarette package side seals were achieved by designing reciprocating mechanisms, heater components, cigarette package positioning components, and optimizing push seats; and using Solidworks software to simulate and analyze the displacement, velocity and acceleration of the shaping device. At the same time, it was connected to the temperature measurement and control system of "Heat sealer for Drawstring" so that the temperature parameters can be displayed and adjusted on the IPC control surface. Finally, the method of sampling in the test was used to compare and analyze the wrinkle of boxed transparent paper before and after the transformation. Results: The side seal shaping device had the advantages of no interference, gentle velocity and acceleration curve, no obvious impact and stable operation. The wrinkle ratio of boxed transparent paper decreased from 11.58% to 2.50%, which decreased 78.40%. Conclusion: It ensures product quality and improves consumers satisfaction.

Abstract:This paper introduces the origin of minimalism, discusses the advantages of minimalism style in food packaging design, and expounds the application of minimalism style in food packaging design from four aspects: Food packaging color, graphics, modeling and materials.

Abstract:According to the food consumption characteristics of the elderly group, this review analyzed the needs of the elderly group for food packaging design, and the food packaging design scheme for the future was proposed.

Abstract:The study collected materials about front of package food warning labeling from the official website of the Chile Ministry of Health and literatures. Successful experience was summarized from the implementation background, algorithm, and implementation effect of warning labels, comparison of warning labels in other countries, and comparison with other front of package labels. And then several enlightenments were provided to optimize the front of package labeling in China.

Abstract:Objective: To study the effect of food preservatives on the freshness of pre-conditioned pork filling stuffing and to solve the problem of easy spoilage and very short shelf life of pre-conditioned pork filling stuffing. Methods: The changes of physicochemical and microbiological indexes of the pre-conditioned pork filling treated with vacuum-packed co-combination preservatives during storage were determined using the total number of colonies or TBA values as evaluation criteria. Results: The optimal ratio of preservatives were as followed: 0.049% nisin, 0.207% D-isoascorbate sodium, 0.029% rosemary extract. Vacuum-packed synergistic compounding preservative treatment can effectively delay the changes of total bacterial colony, TBA value, TVB-N value, pH value, and has better sensory score, and its shelf life can reach 10 days. Conclusion: Vacuum packaging synergistic compounding preservative treatment of pre-conditioned pork filling has a better preservation effect and can effectively extend its shelf life.

Abstract:Objective: The aim of the study was to decrease the transportation cost while reducing the nutrition loss of Urechis unicinctus. Methods: Chitosan was used for pretreatment of Urechis unicinctus, and the changes of the main nutritional and physiological indexes of the three groups i.e., control group, after waterless preservation group and recovered group, were measured. Results: The optimal concentration of chitosan was 3 g/L. After being pretreated by chitosan, the survival rate of Urechis unicinctus could reach 67% after 64 h of waterless preservation. The survival rate, muscle glycogen, water holding capacity of the experimental group were all significantly higher than those of the control group (P＜0.05). Compared with those groups without recovered, the content of crude protein, lactic acid, crude fat, and water were all dramatically decreased after recovered no matter in control group or in experimental group (P＜0.01). Conclusion: Chitosan can improve the survival rate and quality of Urechis unicinctus after waterless preservation. This research provides reference for the study on waterless preservation method of Urechis unicinctus, and has certain application research value.

Abstract:Objective: In order to solve the problem that the spectral image recognition technology is susceptible to interference from similar types, resulting in deviations in the identification of the type and quality of the measured object. Methods: An independent dual-channel spectral acquisition system for visible light and near-infrared light was designed. By controlling the spectral range and spectral resolution of different characteristic regions, the rapid acquisition of absorbance at the characteristic wavelength position was achieved. The function expression form of spectral change and sample quality was established. According to the spectral distribution characteristics of the test sample, the appropriate characteristic wavelength position was selected, and the calculation basis of the species and quality parameters was given by principal component analysis. Results: The visible and infrared spectra of four common nectarine samples were obtained by CM-25D spectrometer and FT-NIR spectrometer. Compared with the traditional linear proportional analysis method, the average recognition rate of the algorithm was 96.7%, the normalized quality coefficient was 0.892, and the recognition ability was enhanced. Conclusion: The dual-channel spectrum acquisition hardware structure and the partial least squares algorithm based on weight assignment can better classify and identify nectarine varieties with similar spectral characteristics.

Abstract:Objective: To improve the development and utilization rate of Lycium barbarum in the saline-alkali land of the Yellow River Delta. Methods: Ultraviolet spectrophotometer was used to determine the scavenging effect of Lycium barbarum oligosaccharide on free radicals and its effect on the growth curve and pH value of Bifidobacterium adolescentis, so as to determine its antioxidant performance and the ability to proliferate probiotics. Results: The concentration of Lycium barbarum oligosaccharide reached 2.0 mg/mL, the maximum scavenging rates of DPPH·, ABTS⁺ and hydroxyl radical reached (65.32±0.03)%, (99.93±0.05)% and (21.86±0.01)%, respectively, when the concentration was between 0.1~0.5 mg/mL, it showed good total reducing power. The OD value of Bifidobacterium adolescentis increased with the increase of Lycium barbarum oligosaccharide concentration, and the pH value was negatively correlated with the cell concentration. Conclusion: Lycium barbarum oligosaccharides show strong antioxidant activity and the ability to proliferate probiotics.

Abstract:Objective: This study aimed to explore the regulatory effect of Lactarius hatsudake polysaccharide on intestinal flora. Methods: LHP was extracted from L. hatsudake by hot water. LHP-1 and LHP-2 were further purified and characterized. The effects of LHPs on body weight and intestinal microbiome composition were studied in antibiotic-induced mice. Results: LHP-1 was mainly composed of mannose, glucose and galactose. The molar mass ratio of LHP-1 was 3.44∶61.10∶1.22. LHP-2 is mainly composed of mannose and glucose, with a molar mass ratio of 3.84∶153.00. It has a "neuronal" structure and a chain structure region. LHP intervention can restore the structure and diversity of intestinal flora by increasing beneficial bacteria such as Bacteroides and Akkermansia and reducing harmful bacteria such Enterococcus and Brevundimonas. In particular, the increase of the beneficial bacteria A. muciniphila indicates the great potential of LHP in the regulation of human intestinal flora. Conclusion: Polysaccharide from Lactarius hatsudake can improve intestinal metabolism as potential prebiotics.

Abstract:Objective: This study aimed to optimize the ultrasonic-assisted extraction technology and HSCCC separation process of saponins from the female gonad of Apostichopus japonicus and to explore their antioxidant activities. Methods: Extraction time, ethanol concentration, ultrasonic time, and solid-to-solvent ratio as the influencing factors were considered in this study, and the extraction process of saponin was optimized using the response surface methodology. The ratio of solvent systems, the volume flow of mobile phases, and the rotation speeds of HSCCC were optimized. The DPPH radical and ABTS radical scavenging experiments were conducted to evaluate the antioxidant activities of the crude extracts and the separated fractions. Results: The optimal extraction condition of the crude saponin were extraction time of 7 d, ethanol concentration of 83%, ultrasound time of 33 min, and solid-to-solvent ratio of 1∶20 (g/mL). Under these conditions, the extraction rate of saponins was (0.66 ± 0.02)%. Components 1 and 2 were separated from the crude saponin by HSCCC with V_acetate∶V_butanol∶V_methanol∶V_water=2.0∶3.0∶0.2∶4.8, 2 mL/min volume flow, and 800 r/min rotation speed. The DPPH radical scavenging rate of the crude saponin, component 1, and component 2 were (36.23±0.55)%, (35.07±0.20)%, and (38.40±0.14)%, respectively, while the ABTS radical scavenging rate were (17.55±0.42)%, (24.49±0.50)% and (33.65±0.34)%, respectively. Conclusion: A higher yield of crude saponin from the female gonad of Apostichopus japonicus with better separation was obtained after process optimization. Compared with the crude saponin, the antioxidant activity of component 2 was improved after HSCCC separation.

Abstract:Objective: This study aimed to investigate the protective effect and mechanism of solid beverage with vine tea combined with and cassia on alcoholic liver injury in rats. Methods: SD rats were given 43%vol aging by gavage to establish model of alcoholic liver injury. The model was fed with low, medium and high doses of solid beverage. The appropriate ratio of solid beverages was detected by cell test, the physiological and biochemical indicators of rats were detected by using kits, and the expression of related differential genes was studied by transcriptomic analysis to assessing the effect of vine tea extract combined with cassia extract solid beverage on alcoholic liver injury in rats and revealing the mechanism of action. Results: Compared with the model group, the activities of ALT, AST and LDH in the solid beverage group were significantly decreased; the levels of IL-6 and TNF-α was significantly reduced; the activities of GSH and SOD in the liver were significantly increased, while the contents of MDA and TG were significantly decreased; finally the oxidative stress and inflammatory response in rat liver were significantly improved. Compared to the model group, the inflammatory cell infiltration and vacuolar degeneration of liver cells in the liver pathological sections of the solid beverage group were significantly reduced; transcriptomic analysis speculated that the regulation of genes such as spermidine synthase, Sirt7, RT1-A2, RT1-CE1 and other pathways and amino acid metabolism are related to vine tea extract combined with cassia extract solid beverage to alleviate alcoholic liver injury. Conclusion: Vine tea extract combined with cassia extract solid beverage can alleviate alcohol-induced liver injury by improving liver function, reducing liver inflammation and oxidative stress.

Abstract:Objective: This study aimed to verify the antialcoholic activity of ovalbumin peptide and improve the added value of egg products. Methods: Ovalbumin was hydrolyzed by alkaline protease and trypsin. The activity rate of alcohol dehydrogenase (ADH) was taken as index, and the enzymolysis process was optimized by response surface methodology. The total antioxidant activity, hydrolysis degree, amino acid composition and relative molecular weight of ovalbumin peptide were determined to evaluate the antialcoholic effect of ovalbumin peptide. Results: The optimum enzymatic hydrolysis conditions were as follows. Under the conditions of enzymatic hydrolysis time 5 h, dosage of complex enzyme 3 100 U/g, enzymatic hydrolysis temperature 50 ℃, ratio of solid to liquid m_ovalbumin∶V_{distilled water}=3.5∶25 (g/mL), the ADH activation rate of ovalbumin peptide was (22.71±0.15)%, and the total antioxidant capacity was (9.51±0.03) U/mL. The degree of hydrolysis was (29.28±0.16)%. Ovalbumin peptide was rich in amino acids such as glutamic acid (9.553 4%), alanine (3.863 3%), leucine (5.764 7%), which was beneficial to improve the activity of antialcoholic, and the content of small molecule peptide (＜1 000 Da) was more than 88.77%. Conclusion: The ovalbumin peptide prepared by complex enzymatic hydrolysis method has good antioxidant activity and antialcoholic effect.