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食品品质与安全研究（英文版）
食品品质与安全研究（英文版）
食品品质与安全研究（英文版）/Journal Food Quality and SafetyCSCDSCI
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    Chinese bayberry extract regulates the permeability of blood-cerebrospinal fluid barrier and ameliorates experimental colitis-related brain comorbidities in mice

    Ziwei HuangJialang YanYilong LiuFuxiang Fan...
    740-752页
    查看更多>>摘要：Objectives:Anxiety,depression symptoms,and cognitive decline related to inflammatory bowel disease(IBD)are recognized to have an impact on patients'health.The blood-cerebrospinal fluid barrier(BCSFB)is important in somatic disease-related psychiatric and cognitive disorders;however,few treatments show efficacy.The objective of this research was to determine the protective effect of Chinese bayberry extract on IBD-related brain comorbidities.Materials and Methods:C57BL/6J mice were induced with dextran sulfate sodium solution to establish an experimental model,followed by the administration of Chinese bayberry extract.Oxidative stress indexes,immunofluorescence of choroid plexus,and BCSFB permeability were further investigated.Results:Chinese bayberry extract improved behavioral markers and reduced the level of oxidative stress in the brain.In addition,the adminis-tration of the bayberry extract increased the tight junction proteins in the choroid plexus and significantly decreased in the permeability of the BCSFB.Conclusions:Chinese bayberry extract has a potential therapeutic effect on relieving inflammatory bowel disease-related brain comorbidities.The underlying mechanism is associated with a decrease in oxidative stress in the brain and a decrease in the permeability of the BCSFB.
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    Functional genomics reveals functions of terpene synthases for volatile terpene formation in peach

    魏春艳杨荟桢李溶荣苏奕柯...
    753-767页
    查看更多>>摘要：Objectives:Terpenes are important volatile organic compounds that impact fruit aroma and flavor quality.Terpene synthases(TPSs)are the key enzymes responsible for the biosynthesis of basic backbone structure of terpenes.The identification and characterization of TPSs are critical for comprehending the biosynthesis of terpenes in fruit.Materials and Methods:The present study utilized cultivated peach(Prunus persica L.Batsch)as materials.RNA-sequencing was employed to investigate the expression profiles of PpTPSs during fruit ripening and in response to hormone and temperature treatments.Enzyme activities of PpTPSs were assessed using different substrates.Results:Here,we show that peach contains 38 TPS genes,with 24 members in the TPS-a cluster.Transcriptome analysis revealed that the ex-pression of PpTPSs in peach fruits was regulated by environmental factors such as UV-B light and low temperature,as well as by phytohormones such as ethylene and methyl jasmonate.After analyzing the expression of 38 PpTPSs in peach fruit developmental stages and different tissues,we screened and cloned six new highly expressed TPS genes.Subcellular localization showed that PpTPS13 and PpTPS23 were localized in the plastid,whereas PpTPS12,PpTPS22,PpTPS25,and PpTPS28 were localized in the cytoplasm.Heterologous expression of PpTPSs in Escherichia coli followed by the enzymatic assays revealed that only four TPSs(PpTPS12,PpTPS22,PpTPS25,and PpTPS28)were active in vitro.Using GPP and FPP as substrates,these PpTPSs were able to synthesize an array of volatile terpenes,including 15 monoterpenes such as ge-raniol,camphene,pinene,borneol and phellandrene,and 14 sesquiterpenes such as farnesene,nerolidol and α-bergamotene.Conclusions:Our results identify target genes for engineering to increase the production of volatile terpenes and thereby improve fruit quality.
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    Effects of blooming and fruit thinning on the yield,fruit quality,and leaf photosynthesis of peach cultivar'Xiahui 5'in China

    张斌斌陈鸿张圆圆郭绍雷...
    768-778页
    查看更多>>摘要：Objectives:This study investigated the effects of different thinning treatments on yield,fruit quality,and leaf photosynthesis of'Xiahui 5'peach(Prunus persica(L.)Batsch).Materials and Methods:The suitable thinning period and loading capacity of'Xiahui 5'peach were explored in production and a theoretical basis for efficient and high-yield cultivation of'Xiahui 5'peach was provided,including blossom-thinning+fruit-thinning at 20 d after full bloom(DAFB)+fruit thinning at 40 DAFB,blossom-thinning+fruit-thinning at 40 DAFB,fruit-thinning at 20 DAFB+fruit-thinning at 40 DAFB,and fruit-thinning at 40 DAFB,with neither blossom-thinning nor fruit-thinning as control.The yield,fruit quality,and leaf photosynthesis were detected.The thinning treatments were carried out between April and May 2012 in Nanjing City,Jiangsu Province,China.The intensity of thinning with spacing was approximately 20 cm between fruits.Results:Thinning fruit twice(20 DAFB+40 DAFB)saved labour(260.4 h/ha)and improved the weight(186.45 g)of individual fruit,the yield(980.55 kg/ha),and the internal and external fruit quality(red saturation,the ratio between red and yellow saturation),as well as enhancing the water-use efficiency(8.19 mmol/mol)and apparent CO2-use efficiency(140.58 mmol/mol)values of leaves.The effect of thinning fruit twice was better than blossom thinning+fruit thinning,or fruit thinning only once.Conclusions:Collectively,thinning blossoms and fruit is a blossom-and fruit-management method suitable for peach production areas in the middle and lower reaches of the Yangtze River in China.In addition,thinning fruit twice(20 DAFB+40 DAFB)during the young fruit period and before entering the core-hardening period is suitable for achieving a reasonable load of'Xiahui 5'peach.Flower thinning was not the recom-mended strategy for'Xiahui 5'peach in terms of a reasonable load.
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    Multi-omics analysis reveals improvement of tomato quality by grafting on goji rootstock

    Ruiting WangYang YangKexin XuTingjin Wang...
    779-793页
    查看更多>>摘要：Background:Tomato quality is a complex trait influenced by multiple genes involved in various complicated metabolic pathways.Materials and Methods:This study sought to improve tomato taste and quality by grafting on goji rootstock.We integrated physiological and biochemical indicators,as well as metabolic and transcriptomic analysis,to evaluate tomato quality.Results:The grafted tomatoes showed significant increases in soluble solids(51.48％),vitamin C(16.86％),soluble protein(16.19％),titratable acid(11.73％),anthocyanin(11.43％),and polysaccharide(9.43％)content compared to those of the control.Metabolomics analysis identified 234 differentially accumulated metabolites and transcriptome analysis identified 4213 differentially expressed genes between grafted and con-trol tomatoes at three ripening stages(mature green,turning,and fully red).A total of 93 phenolic compounds,including flavonoids and phenolic acids,showed differential accumulation patterns between grafted and control tomatoes at the fully red stage.These changes were attributed to the upregulation of key genes(F3'H,F3'5'H,DFR,and ANS)associated with flavonoids and anthocyanin synthesis in the goji rootstock com-pared to those of the control.The expression of genes involved in sucrose hydrolysis and starch synthesis,including invertase(/NV),sucrase synthase(SUS),and beta-amylase(BAM)genes,were suppressed by goji grafting,resulting in increased levels of sugars.In addition,the con-sistency between the transcriptomic and metabolomic data provided a robust validation of the observed quality changes.Conclusions:Taken together,our results demonstrate that grafting onto goji rootstock improves tomato quality by modulating multiple genes involved in phenylpropanoid,sucrose,and starch pathways during fruit development,providing valuable insights for improving the quality and taste of tomato.
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    Influence of different pre-cooling methods on the postharvest storage of'Kyoho'grapes(Vitis labrusca × vinifera'Kyoho')

    陶绍玉王金锋谢晶
    794-804页
    查看更多>>摘要：Various pre-cooling methods for'Kyoho'grapes were selected,such as forced-air pre-cooling(FAPC),vacuum pre-cooling,natural convection pre-cooling(NCPC),electrolyzed water pre-cooling,cold water pre-cooling,and fluid ice pre-cooling.The aim of this study was to determine the most suitable pre-cooling method for grapes.The storage temperature of grapes was(4±0.5)℃ with a relative humidity of 85％,and physio-logical parameters were measured every 5 d.All pre-cooling methods,except for NCPC,were able to complete the pre-cooling process within 20 min.Interestingly,water and ice cooling methods were not suitable for pre-cooling grapes,probably due to microbial growth and damage to cellular tissue.In contrast,three groups of air pre-cooling methods were more effective in preserving freshness,the best of which was FAPC.It was found that FAPC inhibited grape weight loss,moisture loss,respiration rate,total viable count,malondialdehyde,and relative electrolyte leakage,while stimulating the activities of superoxide dismutase and phenylalanine ammonia-lyase.It also suppressed the activity of poly-phenol oxidase.Additionally,in the FAPC group,optimal hardness,titratable acidity,and vitamin C content were observed.Among all the tested methods,FAPC demonstrated better efficacy in delaying the softening and senescence of'Kyoho'grapes,thereby preserving fruit quality and nutritional content.
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    Salicylic acid treatment inhibits cold-induced sweetening by regulating the transcription factors StAP2/ERF and StNAC2 in potato

    张佳迪林琼毛林莉闵婷...
    805-814页
    查看更多>>摘要：Cold-induced sweetening(CIS)results in browning and acrylamide formation in fried potato products.β-Amylase(BAM)and vacuolar invertase(INV)are crucial for starch-sugar conversion in cold-stored potatoes.This research investigates the effects of salicylic acid(SA)treatment on the CIS of potatoes and gene regulation during this process.The findings revealed that the SA treatment significantly alleviated CIS by suppressing StBAM1 and StINV1 expression in potato.Moreover,the expression of two transcription factors(TFs),StAP2/ERF and StNAC2,was inhibited by SA treatment.Transient overexpression of StAP2/ERF(AP2:APETALA2;ERF:ethylene responsive factor)and StNAC2 in tobacco leaves in-creased the expression of NtBAM1 and Nt/NV,thus promoting starch-sugar conversion.Furthermore,the p-glucuronidase(GUS)activity dem-onstrated that StAP2/ERF and StNAC2 increased the promoter activity of StBAM1 and StINV1.This study identifies new TFs in CIS regulation and provides new ideas for alleviating CIS in potato.
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    Integrative liquid chromatography-tandem mass spectrometry metabolomics and high-throughput sequencing technology reveal physicochemical characteristics and bacterial diversity of traditionally pickled mustard tuber from different regions of China

    刘思宇骆佳琪刘夏雨史瑛...
    815-829页
    查看更多>>摘要：Objectives:This work aimed to investigate and compare the physicochemical properties and bacterial diversity of traditionally pickled mustard tuber from different regions in China.Materials and Methods:Pickles were obtained from Ningbo(NB),Nei Mongol(NMG),and Harbin(HEB).The pH was monitored by a pH meter.Titratable acidity and salinity were determined via titrimetric analysis.Nitrite content was measured using N-(1-naphthyl)-ethylenediamine dihydrochloride spectrophotometric method.Organic acids were detected by liquid chromatography-tandem mass spectrometry(LC-MS/MS).Bacterial diversity was conducted through the Illumina high-throughput sequencing platform.Results:There were significant differences in the physicochemical properties of pickled mustard tuber from various locations,with the NB pickles having the highest pH,salinity,and nitrite content and the lowest titratable acidity.Importantly,pickles with higher titratable acidity levels had relatively lower nitrite and salinity contents.A total of 63 organic acids were detected,with lactic acid and succinic acid being the most prevalent.Moreover,the organic acid compositions of the NMG and HEB samples were more similar than those of the NB pickles.Additionally,bioinformatic analysis revealed that Firmicutes and Proteobacteria were the predominant bacterial phyla in all the samples.Among these,Lactobacillus was the major genus.The most abundant bacteria were found in the HEB pickles.Further correlation analysis revealed a strong correlation between bacterial community and 11 internal physicochemical parameters.Conclusions:This study could contribute to a better understanding of the physicochemical characteristics and bacterial diversity of pickled mus-tard tuber from different locations.
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    Effect of prolonged cooking at low temperatures on the eating quality of Tibetan pork:meat quality,water distribution,and microstructure

    Junmei LiuXiefei LiRong JingXun Huang...
    830-843页
    查看更多>>摘要：Objectives:Tibetan pork inhabit plateau regions and engage in extensive exercise.Their meat is firm and less palatable,but appropriate cooking conditions can improve the flavor of the meat.This study aimed to explore the impact of cooking temperature and time on the cooking loss rate,moisture content,tenderness,and color of Tibetan pork to elucidate their effects on the eating quality of this meat.Materials and Methods:Physicochemical properties such as cooking losses and tenderness were evaluated,and protein structure was ana-lyzed using Fourier-transform infrared and fluorescence spectroscopy.Results:The results indicated a negative correlation between temperature and moisture content,which decreased from 72％to 65％as the temperature increased.Meanwhile,the oxidation of myofibrillar proteins substantially increased with cooking temperature and time,resulting in a gradual augmentation of the cooking loss and shear force of the pork.The migration of bound water and the release of free water from the pork were faster after treatment at 80 ℃ compared with 50 ℃.The results of infrared spectroscopy suggested that prolonged cooking led to the conversion of the a-helix into the β-sheet in the secondary structure of myofibrillar proteins.The microstructures observed through scanning electron microscopy exhibited a gradual degradation of connective tissues in the muscles at high temperatures,and the fiber structure of the muscles became more condensed and granular,blurring the textural appearance of the muscles.Conclusion:These results indicated that prolonged cooking time at a low temperature(steaming for 6 h at 50 ℃)was conducive to the optimal tenderness of Tibetan pork.This study provides a theoretical basis for improving the meat quality of Tibetan pork products and developing more rational processing methods.
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    Lipid changes and volatile compounds formation in different processing stages of dry-cured Spanish mackerel

    Shanyu WangChong JianMengyue HuLing Zhao...
    844-853页
    查看更多>>摘要：Objectives:This study delves into the alterations in lipids and major flavor compounds occurring throughout various drying stages(raw fish,dry-cured for 4,8,and 12 d)of dry-cured Spanish mackerel(DCSM)and elucidates the mechanism underlying their formation.Materials and Methods:In this paper,we used Thin Layer Chromatography and Headspace Gas Chromatography-Ion Mobility Spectrometry to determine the changes in lipid and volatile substances during the drying process of Spanish mackerel.Results:The phospholipid,triacylglycerol,heptanal,t-2-hexenal,and dimethyl disulfide contents were notably lower in the samples collected 4 d before processing.The peroxide value and thiobarbituric acid reactive substances significantly increased after 4-8 d,concomitant with the generation of numerous volatile compounds,including alcohols,aldehydes,and ketones.Substantial quantities of 2-methylbutyraldehyde,thia-zole,butyl acetate,and trimethylpyrazine emerged during the 8-12 d processing phase.Furthermore,C18∶1n-9,C20∶5n-3,and C22∶6n-3 demon-strated noteworthy correlations with the development of 21 compounds.Principal component analysis,grounded in lipid and volatile compound content,adeptly classified the DCSM drying process into lipolysis and flavor preparation(0-4 d),lipid oxidation and flavor formation(4-8 d),and maturation(8-12 d).The ripening stage played a crucial role in shaping the comprehensive flavor profile.Conclusion:This study offers valuable insights to enhance traditional DCSM flavor processing and regulation.
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    Effect of different degumming methods on the chemical composition and physicochemical properties of tiger nut(Cyperus esculentus L.)oil

    张润阳李佳珂朱文学陈鹏枭...
    854-866页
    查看更多>>摘要：Objectives:Tiger nut(Cyperus esculentus L.)oil is a promising edible oil that is rich in oleic acid.This study aimed to clarify the impact of different degumming methods on the chemical composition and physicochemical properties of crude tiger nut oil(CTO).Materials and Methods:Five degummed tiger nut oils were prepared by high-temperature water(HWDO),medium-temperature water(MWDO),sodium chloride solution(SDO),acidic solution(ADO),and enzymatic method(EDO),respectively.Results:Compared to that of CTO,the phospholipid contents of HWDO,MWDO,SDO,ADO,and EDO were reduced by 99.39％,97.18％,69.95％,63.77％,and 65.60％,respectively.For CTO and all degummed oils,the fatty acid and endogenous antioxidant(i.e.tocopherols,sterols,flavonoids,total phenolics,and carotenoids)contents showed only small differences,but showed significant differences in quality parameters.Both the oxidative stability index and ferric ion-reducing antioxidant power decreased significantly after degumming;the former decreased from 52.26 to 15.55-19.80 h,and the latter decreased from 5818.91 to 4348.73-4524.34 μmol Trolox(TE)/kg.Conclusions:These changes are highly related to the removal of hydratable phospholipids.In short,EDO exhibited the lowest turbidity,whereas MWDO showed the best oxidative stability(19.80 h)and highest smoke point(230.0 ℃).This information can be utilized to improve the indus-trial production of tiger nut oil.
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