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| 1 | Influence of lactic acid bacteria on physicochemical indexes,sensory and flavor characteristics of fermented sea buckthorn juice显示文摘Sea buckthorn has been proved to be a good substrate for lactic acid bacteria(LAB),but the research on the fermentation of sea buckthorn juice(SBJ)by LAB is still rare.This study was designed to determine the performance of fermented SBJ(FSBJ)in four LAB and investigate the sensory aspects of FSBJ.The results showed that the utilization rates of reducing sugar,titratable acid,and malic acid of SBJ fermented by Lactobacillus casei(SBJLc)were the highest and that lactic acid content was the greatest.The organic acid compositions of the four kinds of FSBJs were also different.The viable counts of all FSBJs was greater than 7 log CFU/mL,and that the viable count of SBJ fermented by SBJLc was the highest.In this study,the Electronic tongue combined with Electronic nose was used for the first time to study SBJ.Results showed that compared with the control,the response value of Sourness was significantly increased,while Bitterness and Astringency were significantly decreased.There was a significant difference in four FSBJs.The results of the electronic nose showed that SBJ fermented by Lactobacillus plantarum LP56(SBJLp)could be well identified by sensors sensitive to aromatic substances.The volatile compound contents before and after fermentation were significantly different,the highest being SBJLp.Finally,the results of sensory evaluation experiments showed that SBJLp was the most acceptable to consumers in terms of sensory evaluation. | Yuanye Liu Jie Sheng Jingjing Li Panling Zhang Fengxian Tang Chunhui Shan | 2022 | Food Bioscience2022，46，2： | 6 |
| 2 | Reproduction numbers and sub-threshold endemic equilibria for compartmental models of disease transmission显示文摘 | P. van den Driessche James Watmough | 2002 | Mathematical Biosciences2002，，1： | 6 |
| 3 | Evaluating the flavor and divergent bacterial communities in corn-based zha-chili显示文摘Zha-chili is a naturally fermented traditional food from central southern China.Corn-based zha-chili is one of the most popular varieties with a special flavor.To investigate its distinct microbiome,corn-based zha-chili samples were collected and investigated using both high-throughput sequencing and culture-dependent method.Subsequently,E-nose and E-tongue sensors were used to evaluate the overall sensory profile.We found that the bacterial communities present in zha-chili samples from the two regions were significantly different(P<0.05).Companilactobacillus,Lactiplantibacillus,and Corynebacterium were found to be the dominant genera common to samples from both regions.Among these,lactic acid bacteria were the most dominant.Biomarker genera were Ligilactobacillus,Lactobacillus,and Levilactobacillus(Huaihua)and Pantoea,Lactiplantibacillus,and Weissella(Songtao).Using culture-dependent methods,the most dominant genus Companilactobacillus was found to comprise Companilactobacillus alimentarius and Companilactobacillus futsaii.The sensory profile was also characterized.This indicated that zha-chili from the two regions could be discriminated by sourness and aftertaste-B(E-taste),and W1C,W3C,W5C,W1S,W2S,W5S,and W2W(E-nose).Correlation analysis suggested that the dominant genera might not affect the aroma quality of corn-based zha-chili,whereas they were related to taste quality.Levilactobacillus and Ligilactobacillus were positively correlated with the characteristic taste indices and negatively correlated with the off-flavor indices.Another dominant genus,Kocuria was positively correlated with umami and richness(P<0.05).Our results could provide a basis for supporting zha-chili production and help the isolation of appropriate lactic acid bacteria from corn-based zha-chili. | Zhuang Guo Yurong Wang Fanshu Xiang Yun Dong Qiangchuan Hou Zhendong Zhang | 2022 | Food Bioscience2022，46，2： | 6 |
| 4 | Characteristics of ammonium removal by heterotrophic nitrification-aerobic denitrification by Alcaligenes faecalis No. 4显示文摘 | Hung-Soo Joo Mitsuyo Hirai Makoto Shoda | 2005 | Journal of Bioscience and Bioengineering2005，，2： | 5 |
| 5 | Changes and correlation of microorganism and flavor substances during persimmon vinegar fermentation显示文摘To investigate the microbial diversity and the change of the flavor substances during the traditional natural persimmon vinegar fermentation,two group samples from alcohol fermentation stage(A)and acetic acid fermentation stage(B)were analyzed.The results showed that Burkholderia,Lactobacillus,Acetobacter,Komagataeibacter were the main bacteria,and the major fungi were Saccharomyces,Hanseniaspora,Hortaea,and Cladosporium at the genus level.The contents of flavonoids and polyphenols in B increased by 17.91%and 26.59%compared with A,respectively.The superoxide anion scavenging activity significantly increased by 20.15%.The contents of total free amino acids were 5709.99±410.36 mg/L and 5736.16±472.02 mg/L,and the total contents of 9 organic acids were 19.89±1.20 g/L and 33.77±2.49 g/L in samples A and B,respectively.Pearson correlation analysis showed that 11 flavor compounds were related to Lactobacillus and Leuconostoc;8 and 10 compounds were respectively related to Komagataeibacter and Acetobacter;13 and 19 flavor compounds were respectively associated with Saccharomyces and Monascus.Orthogonal Partial Least Square(OPLS)model showed that the contents of Leu,Lys,and lactic acid were mainly associated with fungi,andγ-aminobutyric acid(GABA)content was correlated with Lactobacillus,Acetobacter,Leuconostoc,and Saccharomyces.This study revealed the relationship between microbial diversity and flavor compounds in persimmon vinegar produced by spontaneous fermentation.The results can provide a theoretical support for the safety and health assessment of persimmon vinegar. | Dahong Wang Mengyang Wang Luwei Cao Xiaotong Wang Jianrui Sun Jiangfeng Yuan Shaobin Gu | 2022 | Food Bioscience2022，46，2： | 4 |
| 6 | Study on the hypolipidemic properties of garlic polysaccharide in vitro and in normal mice as well as its dyslipidemia amelioration in type2 diabetes mice显示文摘In the present work,garlic polysaccharide(GP)in lowering lipid based on in vitro and in vivo approaches were investigated.The in vitro studies revealed significant effects of GP on cholesterol,sodium cholate,oil binding,and lipase inhibition.Meanwhile,the liver index in the medium and high dose GP group was significantly lower than the control group in normal mice which relatively corresponded to the modulated effect of intestinal flora.A high dose of GP has markedly reduced the ratio of intestinal Firmicutes to Bacteroidetes and increased the abundance of gut probiotics Akkermansia.Furthermore,the high dose of GP also significantly reduced the levels of triglyceride and low-density lipoprotein cholesterol of diabetic mice indicating that GP could not only prevent hyperlipidemia of metabolic syndrome but also further ameliorate dyslipidemia of diabetes mellitus.This study provides new prospects for garlic polysaccharide as a hypolipidemic nutraceutical for the treatment of metabolic syndrome and type 2 diabetes. | Chanyuan Xie Wei Gao Xue Li Shuangshuang Luo Fook Yee Chye | 2022 | Food Bioscience2022，47，3： | 3 |
| 7 | Applications of inulin and oligofructose in health and nutrition显示文摘 | Narinder Kaur Anil K. Gupta | 2002 | Journal of Biosciences2002，，7： | 3 |
| 8 | Global analysis of an epidemic model with nonmonotone incidence rate显示文摘 | Dongmei Xiao Shigui Ruan | 2007 | Mathematical Biosciences2007，，2： | 3 |
| 9 | An effective cytokine combination for ex vivo expansion of porcine muscle stem cells显示文摘Cultured meat technology is a novel and promising strategy for sustainable and effective meat production.Muscle stem cells are widely used as seed cell populations because of their ease of access and myogenic differentiation potential.However,muscle stem cells are difficult to continuously propagate ex vivo and are heavily dependent upon serum for survival and growth,which impedes their commercial use as a cultured meat source.Herein,we identified an effective four-cytokine combination to promote long-term proliferation of porcine muscle stem cells using a serial elimination screening approach,which was consisted of long chain human insulin growth factor-1,platelet derived growth factor BB,basic fibroblast growth factor,and epidermal growth factor.The expansion of muscle stem cells with the four-cytokine combination achieved a 6.31×107-fold increase in cell number after 28 days of culture with retained cell myogenic differentiation potential,and most importantly,reduced the amount of fetal bovine serum required for cell culture by at least 5%.Furthermore,the four-cytokine combination exerted the pro-proliferative function by activating PI3K/Akt/mTOR and MEK/ERK signaling pathways.This approach provides for a new means by which to industrialize the production of cultured meat. | Qingzi Lei Mei Li Guocheng Du Jingwen Zhou Xin Guan | 2022 | Food Bioscience2022，46，2： | 3 |
| 10 | Global dynamics of a SEIR model with varying total population size显示文摘 | Michael Y. Li John R. Graef Liancheng Wang János Karsai | 1999 | Mathematical Biosciences1999，，2： | 3 |
| 11 | Storage in ice incorporated antimelanotic agent and its effects on melanosis and quality of giant red shrimp(Aristaeomorpha foliacea)显示文摘Since melanosis starts very quickly after catching in shrimps,it is immediately treated with an antimelanotic agent.Shrimps are transported to land with ice.In this study,it was aimed to combine these two applications and to produce antimelanotic added ice and to preserve the shrimps in this ice.In ice production,4-hexylresorcinol and sodium metabisulphite were used at ratios 0.0025%and 0.625%,respectively.Shrimp(Aristaeomorpha foliacea)dipped in 4-hexylresorcinol and sodium metabisulphite solutions at ratios 0.005%and 1.25%,respectively,and shrimp kept in normal ice were considered as controls.The melanosis scores of the shrimp stored in ice containing antimelanotics were found to be lower than those of the shrimp dipped into antimelanotics.This situation showed that storage in ice containing antimelanotic agent delayed the formation of melanosis in shrimps.The highest TVB-N and TMA-N values were determined in the control group that did not contain antimelanotic agents.Shrimp stored in ice containing 4-hexylresorcinol had lower TVB-N and TMA-N values compared to sulphide added ice.The highest pH values were determined in shrimps dipped in 4-hexylresorcinol solution and in the control group.The pH values of shrimps treated with 4-hexylresorcinol were higher than those of shrimps treated with sulphite.The incorporation of antimelanotics to ice prevented the softening of shrimps and preserved the texture.Sodium metabisulphite and 4-hexylresorcinol showed a microbial inhibition effect in shrimp,and this effect was more clearly observed by storage in ice containing antimelanotic agent. | Nalan Gokoglu Bahar Gumus Afsin Ceylan Mehmet Gokoglu | 2022 | Food Bioscience2022，46，2： | 3 |
| 12 | Preparation of high-quality resistant dextrin through pyrodextrin by a multienzyme complex显示文摘As a soluble food raw material with a low calorie content,resistant dextrin (RD) has broad application prospects in the food industry.Branching enzymes (BEs),as a key enzyme for RD preparation,can break the α-1,4 glycosidic bonds of donor chains and reconstruct the cleaved chains to acceptor chains through the α-1,6 glycosidic bonds.BEs with high transglucosidic activity toward amylopectin and short-chain substrates are urgently needed to increase the quality of RD.Herein,BE derived from Thermuobifida fusca (TfBE) was mined and characterized.The optimal temperature and pH of the TfBE were 40 ℃ and 6.5,respectively.A total of 1500 U/g substrate TfBE reacted with 20% (w/v) pyrodextrin for 12 h,the ratio of α-1,4 to α-1,6 glycosidic bonds was changed from 3.52:1 to 2.33:1,and the content of enzyme-resistant components notably increased from 44.0% to 53.8%.Furthermore,to make full use of receptor chains and small molecular sugars in the reaction system,a multienzyme complex of TfBE with T.fusca α-cyclodextrin glucosyltransferase (TfCGTase),TfBE with TfCGTase and Aspergillus nidulans α-glucosidase (AnGS) was used to further increase the enzyme resistance of RD from 44.0% to 65.3% and 70.6%,respectively.The developed multienzyme complex method could effectively contribute to improving the production quality and efficiency of RD preparation. | Zhanzhi Liu Jun Liu Liqiong Ren Jing Wu Sheng Chen | 2022 | Food Bioscience2022，47，3： | 2 |
| 13 | Moderate papain addition improves the physicochemical,microbiological,flavor and sensorial properties of Chouguiyu,traditional Chinese fermented fish显示文摘The objective of this study was to investigate the effect of papain on the physicochemical and microbiological properties,volatile compound profiles,and sensorial attributes of Chouguiyu.Papain was applied at a dose of 10,50,200,400 U/g fish.Results showed that papain addition improved the release of free amino acids,essential amino acids,eicosapentaenoi acid(EPA,C20:5n3),and docosapentenoic acid(DPA,C22:5n6),respectively.Lower biogenic amines content,higher the volatile compound concentrations and relative abundance of Lactobacillales were also observed.Further results showed that the papain dose group decreased the fermentation time from 10 to 7 days while good organoleptic quality was remained,especially in the 200 U/g dose group.The redundancy analysis(RDA)showed a high correlation between Lactobacillus and the key volatile compounds in the 200 U/g and 400 U/g groups,which indicated that Lactobacillus could contribute to the fatty flavor.In summary,proper papain addition(i.e.200 U/g or 400 U/g)could reduce biogenic amines contents and maintain acceptable sensorial properties of Chouguiyu in a shorter fermentation time. | Wenhuan Xu Cuicui Jiang Aoxue Liu Ruiqi Bao Wenqing Wang Zuoli Zhang Chaofan Ji Huipeng Liang Sufang Zhang Xinping Lin | 2022 | Food Bioscience2022，46，2： | 2 |
| 14 | Screening of phenolic compounds in australian grown grapes and their potential antioxidant activities显示文摘Grapes(Vitis Vinifera)are one of the world's most utilised and prized fruit.Grapes are a great source of antioxidants due to the abundance of phenolic compounds.Grape pulp is the main part of the grape being consumed.The pulp of five Australian grown grapes–Dawn Seedless(DS),Calmeria(CG),Golden Globe(GG),Menindee Seedless(MS),and Thompson Seedless(TS)will be qualitatively and quantitatively analysed for its phenolic composition and antioxidant capacity.The general trend followed:GG>TS>MS>DS>CG,and the phenolic content of the pulp also presented a significant positive correlation with the antioxidant capacity.GG revealing the highest levels of TPC(4.31±0.11 mg GAE/g)and TFC(0.48±0.09 mg QE/g)while TS were highest in TTC(0.94±0.12 mg CE/g).Similarly,GG exhibited higher antioxidant capacity in DPPH(5.84±0.17 mg AAE/g),FRAP(4.91±0.14 mg AAE/g),and TAC(6.78±0.12 mg AAE/g),while TS revealed highest radical scavenging ability for ABTS(4.56±0.19 mg AAE/g).The LC-ESI-QTOF-MS/MS tentatively identified 78 phenolic compounds consisting of flavonoids(36),phenolic acids(31),lignans(3),stilbenes(1),and other polyphenols(7)in five grapes samples.Ten most abundant fruit-based targeted polyphenols were quantified.GG had a higher phenolic concentration in HPLC-PDA quantification,particularly for phenolic acids(gallic acid and chlorogenic acid)and flavonoids(kaempferol).Our study provides relatively adequate information on grape pulp's phenolic content and antioxidant capacity,providing confidence and research prospects to promote grape pulp use in different food,pharmaceutical and supplement industries,and even influencing grape cultivation. | Gia Toan Vo Ziyao Liu Osbert Chou Biming Zhong Colin J.Barrow Frank R.Dunshea Hafiz A.R.Suleria | 2022 | Food Bioscience2022，47，3： | 2 |
| 15 | Development of a mixed fruit beverage and pulsed light treatment thereof to obtain a microbially safe and enzymatically stable product显示文摘A mixed fruit beverage was formulated according to D-optimal mixture design using apple ber juice(X_(1),45-59%v/v)-an underexplored fruit,carambola juice(X_(2),1-20%v/v),and black table grape juice(X3,35-40%v/v).The crisp overall acceptability(COA)from 16 semi-trained panelists and overall hedonic score(OSH)from consumers were estimated.The best formulation was apple ber:carambola:black table grape juices=59.0:3.5:37.5 v/v with COA and OSH values of 3.23(on a scale of 5)and 7.55(on a scale of 9),respectively.Further,the efficacy of pulsed light(PL)(18-30 W cm^(-2) for 33-167 s;total fluence 600-5000 J cm^(-2))and thermal treatments(90℃ for 1-5 min)were studied on various attributes of the mixed beverage.The beverages processed at 90℃ for 5 min(thermal treatment)and 5000 J cm^(-2)(PL treatment at 30 W cm^(-2) for 167 s)showed no microbial count with a complete enzyme inactivation.The thermally pasteurized sample(90℃/5 min)was more brown(browning index=70.15)than the PL pasteurized beverage(browning index=65.98).Interestingly,the PL pasteurized(5000 J cm^(-2))beverage showed 25%,27%,and 19% more vitamin C,antioxidants,and phenolic compounds,respectively,than the thermally pasteurized(90℃/5 min)beverage.The PL-treated beverage had a greater sensory appeal than the thermally treated beverage.PL-treatment can be an efficient non-thermal pasteurization treatment for ensuring complete microbial and enzymatic inactivation with maximal retention of nutritional and sensory attributes of the blended beverage. | Snehasis Chakraborty Sagar Mahale Rishab Dhar Somnath Basak | 2022 | Food Bioscience2022，45，1： | 2 |
| 16 | The ubiquitin-proteasome system显示文摘 | Dipankar Nandi Pankaj Tahiliani Anujith Kumar Dilip Chandu | 2006 | Journal of Biosciences2006，，1： | 2 |
| 17 | Structure,retrogradation and digestibility of waxy corn starch modified by a GtfC enzyme from Geobacillus sp.12AMOR1显示文摘To lower the retrogradation and digestibility of waxy corn starch for different food applications,a novel thermostable GtfC type 4,6-α-glucanotransferase without N-and C-terminals(GsGtfC)from Geobacillus sp.12AMOR1 was used.Waxy corn starch of 50 g/L was incubated with GsGtfC of 40-100 U/g substrate at 65℃and pH 5.5 for 1 h.Its molecular weight,iodine affinity,XRD crystallinity,and FTIR ratio of heights of bands at 1047 and 1022 cm^(-1) decreased,but ratio of DP<6 to DP≥25 branches and degree of branching increased.GsGtfC cleavedα-1,4-glycosidic bonds and inducedα-1,6-branching points to produce reuteran-likes polymers,which is different from Exiguobacterium sibiricum GtfC enzyme cleavingα-1,4-glycosidic bonds and synthesizing consecutiveα-1,6-glycosidic bonds to produce isomalto/malto-oligosaccharides.GsGtfC modified waxy corn starch had significantly lower DSC retrogradation enthalpies during the storage at 4℃for 3-14 days and significantly lower released glucose during the incubation with mammalian mucosalα-glucosidase at 37℃for 10-360 min.GsGtfC at 100 U/g substrate increased slowly digestible portion from 11.07%to 24.11%. | Xiaolei Li Yong Wang Siyu Mu Xiangqing Ji Cheng Zeng Dingkuan Yang Liyuan Dai Cuicui Duan Dan Li | 2022 | Food Bioscience2022，46，2： | 2 |
| 18 | Physicochemical properties and volatile components of pea flour fermented by Lactobacillus rhamnosus L08显示文摘Pea(Pisum sativum L.)is an important source of plant proteins.However,the use of pea flour as a food ingredient is greatly limited due to its strong beany flavor.In this work,we investigated the effects of Lactobacillus rhamnosus L08(L.rhamnosus L08)fermentation on the physicochemical characteristics,amino acids composition and volatile flavor compounds of pea flour.We found that L.rhamnosus L08 had the probiotic potential of utilizing pea flour as fermentation substrate.L.rhamnosus L08 fermentation significantly increased the content of most amino acids,and total amino acid content increased from 222.18 mg/g at 0 h to 262.35 mg/g at 6 h.A total of 44 volatile compounds were identified in pea flour.L.rhamnosus L08 fermentation increased the variety of acids and esters,while reduced the unpleasant flavor such as nonanal,decanal,octanal,1-hexanol and 2-ethyl-1-hexanol.The emulsifying stability and foam stability of pea flour were slightly enhanced during fermentation.Our results illustrate that lactic acid bacteria fermentation is a promising approach to eliminate undesirable aroma of pea flour.Moreover,this study provides theoretical support for the application of peas as high-quality protein source. | Mengqi Pei Zifu Zhao Song Chen E.I.Reshetnik S.L.Gribanova Chun Li Guofang Zhang Libo Liu Lin Zhao | 2022 | Food Bioscience2022，46，2： | 2 |
| 19 | Modification of physicochemical properties and degradation of barley flour upon enzymatic extrusion显示文摘In order to evaluate the application potential of enzyme-extruded barley flour(EEBF)in the brewing of whole-barley beer,the physicochemical properties,mashing and fermentation effects of EEBF were studied,and conventional extruded barley flour(CEBF)and steam-cooked barley flour(SCBF)were taken as controls.The water solubility index(WSI)of EEBF(46.88%-52.63%)was much higher than that of CEBF(6.70%)and SCBF(4.59%).The results of degree of gelatinization(DG)and enthalpy(ΔH)suggested that EEBF was almost completely gelatinized,and the rapid visco analyzer(RVA)exhibited that the peak viscosity of EEBF was drastically reduced.The weight-average molecular weight of EEBF(<10^(6) g/mol)was significantly lower than that of CEBF and SCBF.Scanning electron microscopy(SEM)showed that the heat-treatments caused starch granules to break and aggregate,and there were many hydrolyzed pores on the surface of EEBF.Both the long-and short-range order of EEBF were destroyed.Although EEBF caused serious filtration blocking,it greatly improved the alcohol content of finished beer(5.41%vol).Overall,the thermal modification of barley flour by enzyme-extrusion meets the needs of fermentation,and could improve the problem of limited leaching of unmalted barley,which was benefit for the production of whole-barley beer. | Shuna Zhao Aiquan Jiao Yueyue Yang Qing Liu Wenqi Wu Zhengyu Jin | 2022 | Food Bioscience2022，45，1： | 2 |
| 20 | In vivo activities of the structured lipids-1,3-dioleic acid 2-palmitic acid triglyceride(OPO)in high-fat diet mice显示文摘High-energy diets and lipid metabolism can lead to high levels of total cholesterol,a decrease in antioxidant,enzyme activity,and an increase in oxidative stress and dyslipidemia biomarker.In this study,the in vivo antihyperlipidemic and antioxidant effects of 1,3-dioleoyl-2-palmitoyl triglyceride(OPO)using a high fat-diet model were investigated.The mice were divided into groups including high-fat model group(HF),auxiliary group(AG),positive Control group(PC),low OPO dose group(LO),medium OPO dose group(MO)and high OPO.OPO was administrated to 60 hyperlipidemia induced male Kunming mice at the dosage of 200,400 and 800 mg/kg•d body weight,for 35 days.The results showed that the administration of OPO decreased the body weight from 43.92 g in HF to 37.74 g in HO group,liver index from 3.94%in HF to 3.43 in HO group and kidney index from 1.38 in HF%to 1.17%in HO group.The administration of OPO significantly decreased hyperlipidemia mice's serum triglyceride,total cholesterol,and low-density lipoprotein cholesterol levels at P<0.05.High-density lipoprotein cholesterol levels were increased with reductions of visceral hypertrophy and fat accumulation in model mice.Furthermore,in the HO group,superoxide dismutase,catalase and glutathione peroxidase levels increased significantly by 27.39,38.33 and 22.90%at(P<0.05),respectively.OPO also significantly reduced the enzyme activity of aspartate aminotransferase and alanine aminotransferase in serum at P<0.05.These findings suggested that OPO has potential use in hyperlipidemia treatment and other health-related complications. | Yuyang Huang Na Wang Haitian Zhao | 2022 | Food Bioscience2022，47，3： | 2 |
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