作者机构：
[Lu Hui-ying; Tang Zhong-hai; Fan Wei; Tang Yi-yun; Guo Shi-yin; Xiao Hang] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Peoples R China.;[Wang Lu; Liu Rui] Baoshan Tobacco Co Yunnan Prov, Baoshan 678000, Peoples R China.;[Xiao Hang] Univ Massachusetts, Dept Food Sci, Amherst, MA 01003 USA.;[Lu Hui-ying; Tang Zhong-hai; Fan Wei; Tang Yi-yun; Guo Shi-yin] Hunan Engn Technol Res Ctr Rapeseed Oil Nutr Hlth, Changsha 410128, Peoples R China.
通讯机构：
[Tang, Z.-H.; Fan, W.] C;College of Food Science and Technology, China
关键词：
单类分类方法;模式识别;光谱分析;食品掺假
摘要：
近年来, 假冒伪劣食品已日益成为广大消费者密切关注的问题, 食品真实性评估是缓解这一问题、 保护公众健康的有力手段。 在仪器设备和样品处理的高要求下, 现代检测技术通常需要大量时间和金钱的成本消耗, 而如今食品掺假手段不断变换, 花样日益翻新, 使得这类检测技术存在一定的局限性。 为促进食品安全质量监管的效率和水平提高, 为监管工作提供有力的科学技术支撑和保障, 需要寻求新型检测技术。 光谱分析技术, 以操作简单、 快速无损的优势近年来被广泛应用, 作为一种间接分析技术, 结合数据统计学中的分类方法建立模型后更能有效进行真假鉴别。 在分类方法中, 由于现实生活中五花八门的掺假类型以及在真假样本数量差异大的情况下, 常用的分类方法效果可能出现偏差。 但单类分类方法(one-class classification)是一种只针对一类实例建模分析, 以特定的置信水平固定目标样本类的边界, 对新样本的类别进行判定的方法, 利用这一特点能有效区分不同于真实样本的数据, 大大减少了检测的工作量, 在食品掺假检测应用领域有一定的发展潜力。 对近年来模式识别中的分类方法——单类分类方法进行了综述。 通过阐述光谱分析结合分类方法用于食品掺假检测的必要性, 比较在同一情形下多类分类方法和单类分类方法的判别率, 简介单类分类方法的特点, 并重点介绍几种常见的单类分类方法如数据驱动的簇类独立软模式(DD-SIMCA)、 单类偏最小二乘(OCPLS)、 单类支持向量机(OCSVM)以及单类随机森林(OCRF), 论述单类分类方法在食品真实性鉴别中的应用, 具体在食用油, 乳制品, 饮料, 保健品, 香辛料及谷物方面进行了阐述, 还分析了当前单类分类方法存在的问题, 最后对该技术的应用前景进行展望, 为食品认证分析提供了一定的理论依据。 In recent years, counterfeit and substandard food products have become an increasing concern to consumers, and food authenticity assessment is a powerful tool to address this problem and protect public health. Under the high requirements of equipment and sample processing, modern detection technologies usually require a lot of time and money cost consumption. However, as food adulteration methods change and become more sophisticated, traditional modern food quality detection technologies have certain limitations. Therefore, it is necessary to seek new detection technology to effectively promote the efficiency and improvement of food safety quality control and provide strong scientific and technological support and protection for regulatory work-spectroscopic analysis technology, which has been used extensively in recent years for its simplicity and rapidity. As an indirect analysis technique, it needs to be combined with classification methods in data statistics to establish models and achieve rapid analysis requirements. Commonly used classification methods are ineffective in the face of the enormous variety of adulteration types in real life and the considerable variation in the number of true and false samples. One-class classification is a method that models and analyses only one class of instances, fixing the boundaries of the target sample class at a specific confidence level for classification and then using the edges of the target sample to predict the class of the new sample, distinguishing it from all other possible objects. Using this feature to effectively differentiate between samples that are different from the actual data, significantly reducing the detection effort, and has some potential for development in food adulteration detection applications. This paper reviewed the one-class classification method, which has been used in pattern recognition in recent years and described the need for spectral analysis combined with classification methods for food adulteration. The classification results of traditional -and one-class classification methods were compared in the same scenario, and the latter's characteristics were briefly introduced. Then, several common one-class classification methods were highlighted, such as data-driven class comparison soft independent modelling (DD-SIMCA), one-class partial least squares (OCPLS), and one-class support vector machines (OCSVM), and one-class random forests (OCRF). The applications of one-class classification methods in the food authenticity identification were also discussed, specifically in edible oils, dairy products, beverages, herbs, spices, and agricultural products. At last, the problems of the current one-class classification were analyzed, and the prospects for applying the technique were outlined. This paper is expected to provide some theoretical basis for food certification analysis.
关键词：
Chaling red sufu;Flavor compounds;Microbial community;Relationship
摘要：
Sufu, a traditional Chinese fermented soybean product, has a variety of flavors due to fermentation. However, the relationship between the formation of these flavors and microorganisms in the fermentation process is not clearly understood. In this study, the dynamic changes of the microbial diversity, free amino acids (FAAs), free fatty acids (FFAs) and volatile flavor compounds (VFCs) of Sufu during the post-fermentation process were investigated. The results indicated that a range of VFCs, including phenylacetaldehyde, linalool, 2-pentyl-furan were formed during the post-fermentation. The main FFAs found in these Sufu samples were linoleic acid, oleic acid and arachidic acid and the most predominant FAA was glutamic acid, which highly contributed to the taste characteristic of Sufu. The correlation analysis result discovered that Leuconostoc, Lactobacillus, Weissella, Debaryomyces, Tausonia and Pichia were the main microorganisms responsible for the flavor formation of Sufu. In addition, it was found for the first time that Chaling red Sufu could produce a cream milk aroma of nonanoic acid, which strongly positive correlated with Rhodotorula. It is expected that these findings will provide new insight into the flavor formation of conventionally fermented soybean foods.
作者机构：
[Rao, Zhenghua; Feng, Shengnan; Feng, Xiaohui; Meng, Qingshi; Li, Jing; Zhang, Longchao; Wang, Yujiao] Chinese Acad Agr Sci, Inst Anim Sci, State Key Lab Anim Nutr, Beijing 100193, Peoples R China.;[Li, Jing] Zhengzhou Univ, Sch Agr Sci, Zhengzhou 450001, Peoples R China.;[Wang, Yujiao] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Peoples R China.;[Liu, Hai] Beijing Heiliu Anim Husb Technol Co Ltd, Beijing 102211, Peoples R China.
通讯机构：
[Qingshi Meng] A;A State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China<&wdkj&>Author to whom correspondence should be addressed.
关键词：
lipidome;metabolome;lipid oxidation;pork;freezing process
摘要：
Frozen storage is an important strategy to maintain meat quality for long-term storage and transportation. Lipid oxidation is one of the predominant causes of the deterioration of meat quality during frozen storage. Untargeted lipidomic and targeted metabolomics were employed to comprehensively evaluate the effect of frozen duration on pork lipid profiles and lipid oxidative products including free fatty acids and fatty aldehydes. A total of 688 lipids, 40 fatty acids and 14 aldehydes were successfully screened in a pork sample. We found that ether-linked glycerophospholipids, the predominant type of lipids, gradually decreased during frozen storage. Of these ether-linked glycerophospholipids, ether-linked phosphatidylethanolamine and phosphatidylcholine containing more than one unsaturated bond were greatly influenced by frozen storage, resulting in an increase in free polyunsaturated fatty acids and fatty aldehydes. Among these lipid oxidative products, decanal, cis-11,14-eicosenoic acid and cis-5,8,11,14,17-dicosapentaenoic acid can be considered as potential indicators to calculate the freezing time of unknown frozen pork samples. Moreover, over the three-month frozen storage, the first month was a rapid oxidation stage while the other two months were a slow oxidation stage.
作者机构：
[Deng, Fangming; Wang, Zengguang; Ma, Ding; Zhao, Lingyan] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410000, Peoples R China.;[Li, Yong] Univ Hawaii Manoa, Dept Human Nutr, Food & Anim Sci, Honolulu, HI 96822 USA.;[Wu, Zhongkun; Kang, Wenli; Dai, Zhiyong; Wang, Jiaqi; Pan, Lina] Ausnutria Dairy China Co Ltd, Ausnutria Inst Food & Nutr, Changsha 410000, Peoples R China.;[Wu, Zhongkun; Kang, Wenli; Dai, Zhiyong; Wang, Jiaqi; Pan, Lina] Hunan Engn Res Ctr Human Microecol Prod, Changsha 410000, Peoples R China.
通讯机构：
[Lingyan Zhao; Fangming Deng] A;Authors to whom correspondence should be addressed.<&wdkj&>College of Food Science and Technology, Hunan Agricultural University, Changsha 410000, China
关键词：
Capsicum annuum L. Var. Dactylus M;fungal diversity;volatile favor compounds;correlation analysis
摘要：
Microbial diversity and dynamic changes play an important role in the production of fermented peppers. In this study, the relationship between fungal communities and the volatile flavor compounds of traditional Chinese fermented peppers was investigated by high-throughput sequencing technology. The results showed that Hanseniaspora was a dominant fungus during the whole fermentation course and accounted for 82.22% of the fungal community on average (ranging from 50.44% to 98.15%). Bidirectional orthogonal partial least squares (O2PLS) analysis between fungal community and volatile flavor compounds showed that Pichia, Hanseniaspora, Cryptococcus, Debarvomvces, and Trichosporon were closely correlated with the concentrations of the volatile flavor components such as alpha-terpineol, trans-3-tetradecene, 4-methylpentyl 3-methylbutanoate, and 11 other volatile flavor compounds. This study elucidated the dynamics of fungal communities and volatile flavor compounds during pepper fermentation and the correlation between them. Our analysis of the relationships between fungal communities and volatile flavor compounds advanced our understanding of the formation mechanism of volatile flavor compounds in fermented peppers.
通讯机构：
[Yanyang Wu] H;Horticulture and Landscape College, Hunan Agricultural University, Changsha 410128, China<&wdkj&>Hunan Co-Innovation Center for Utilization of Botanical Functional Ingredients, Changsha 410128, China<&wdkj&>Key Laboratory for Food Science and Biotechnology of Hunan Province, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China<&wdkj&>State Key Laboratory of Subhealth Intervention Technology, Changsha 410128, China<&wdkj&>Author to whom correspondence should be addressed.
关键词：
egg;diabetes;vitamin B6;islet beta cells
摘要：
Vitamin B6 may alleviate diabetes by regulating insulin secretion and increasing insulin sensitivity, but its mechanism remains to be explored. In this study, vitamin B6-mediated autophagy and high glucose-induced apoptosis were tested to investigate the mechanism by which vitamin B6 regulates insulin release. The results showed that 20 mM glucose increased the apoptosis rate from 10.39% to 22.44%. Vitamin B6 reduced the apoptosis rate of RIN-m5F cells from 22.44% to 11.31%. Our data also showed that the vitamin B6 content in processed eggs was decreased and that the hydrothermal process did not affect the bioactivity of vitamin B6. Vitamin B6 increased the number of autophagosomes and the ratio of autophagosome marker protein microtubule associated protein 1 light chain 3 beta to microtubule associated protein 1 light chain 3 alpha (LC3-II/LC3-I). It also decreased the amount of sequetosome 1 (SQSTM1/p62) and inhibited the phosphorylation of p70 ribosomal protein S6 kinase (p70S6K) under normal and high glucose stress. Another study showed that vitamin B6 inhibited the apoptosis rate, whereas the autophagy inhibitor 3-methyladenine (3-MA) blocked the protective effect of vitamin B6 against apoptosis induced by high glucose. The hydrothermal process decreased the vitamin B6 content in eggs but had no effect on the cytoprotective function of vitamin B6 in RIN-m5f cells. In conclusion, we demonstrated that vitamin B6-mediated autophagy protected RIN-m5f cells from high glucose-induced apoptosis might via the mTOR-dependent pathway. Our data also suggest that low temperatures and short-term hydrothermal processes are beneficial for dietary eggs.
通讯机构：
[Liu, Shi Gang] L;Laboratory of Micro & Nano Biosensing Technology in Food Safety, Hunan Provincial Key Laboratory of Food Science and Biotechnology, College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China.
摘要：
Liuyang Douchi is a kind of traditional fermented Aspergillus-type Douchi in China for excellent favor. However, studies on the microbial diversity and the characterization of predominate fungi of Liuyang Douchi are few. In present study, the Illumina HiSeq sequencing was performed to reveal the fluctuation characteristics of microbial diversity during fermentation. Results showed that Staphylococcus (33.86%), Staphylococcaceae_unclassified (27.39%) and Pediococcus (8.80%) were the dominated bacteria, while Petromyces (74.57%), Rhizopus (10.93%) and Penicillium (2.68%) were the most predominant fungi during entire fermentation period. Intriguingly, Petromyces was negatively correlated with Alternaria, Saccharomyces and Saccharomycetales_unclassified. Further, four non-aflatoxigenic Aspergillus flavus strains were first identified and isolated from Liuyang Douchi according to phylogenetic and macroscopic characteristics. These four Aspergillus flavus displayed high cellulase and protease activities, but weak lipase activity. This study could contribute to the quality control of Liuyang Douchi by providing an overview of the microbial diversity.
通讯机构：
[Zhixing Qing; Fenglian Luo] A;Authors to whom correspondence should be addressed.<&wdkj&>Hunan Co-Innovation Center for Utilization of Botanical Functional Ingredients, College of Veterinary Medicine, Hunan Agricultural University, Changsha 410128, China<&wdkj&>Authors to whom correspondence should be addressed.<&wdkj&>College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
关键词：
genus Zingiber;phytochemistry;pharmacology;ethnomedicine;gingerols;Zingiberaceae
摘要：
Plant of the genus Zingiber (Zingiberaceae) have primarily distributed in subtropical and tropical Asia, South America and Africa. The species of this genus have been widely used as food and in folk with a long history for treating various diseases. Reports related to the phytochemistry and phytochemistry of Zingiber species are numerous, but articles on the summary of the genus Zingiber remain scarce. This review aims at presenting comprehensive information about the genus Zingiber and providing a reference for the future application by systematically reviewing the literature from 1981 to 2020. Currently, a total of 447 phytochemical constituents have been isolated and identified from this genus, in which volatile oils, diarylheptanoids, gingerols, flavonoids and terpenoids are the major components. Gingerols, which are the main functional components, are the spicy and aromatic ingredients in the Zingiber species. Extracts and single compounds from Zingiber plants have been discovered to possess numerous biological functions, such as anti-inflammatory, anticancer, antimicrobial, larvicidal, antioxidant and hypoglycemic activities. This review provides new insights into the ethnomedicine, phytochemistry and pharmacology of the genus Zingiber and brings to the forefront key findings on the functional components of this genus in food and pharmaceutical industries.
通讯机构：
[Jine Yi; Lijuan Zhu] H;Hunan Engineering Research Center of Livestock and Poultry Health Care, College of Veterinary Medicine, Hunan Agricultural University, Changsha, China
通讯机构：
[Zongjun Li] H;Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, China<&wdkj&>College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China<&wdkj&>Author to whom correspondence should be addressed.
摘要：
Pasteurized Akkermansia muciniphila (p-AKK) is related to lipid metabolism and helps control obesity. The main goal of this study was to investigate the role and mechanism of p-AKK in lipid metabolism using Caenorhabditis elegans. The results showed that p-AKK increased the healthy lifespan of nematodes and helped maintain exercise ability in aging, suggesting a potential increase in energy expenditure. The overall fat deposition and triglyceride level were significantly decreased and the p-AKK anti-oxidative stress helped to regulate fatty acid composition. Additionally, the transcriptome results showed that p-AKK increased the expression of lipo-hydrolase and fatty acid beta-oxidation-related genes, including lipl-4, nhr-49, acs-2 and acdh-8, while it decreased the expression of fat synthesis-related genes, including fat-7, elo-2 and men-1. These results partially explain the mechanisms underlying the fact that p-AKK decreases fat accumulation of C. elegans via nhr-49/acs-2-mediated signaling involved in fatty acid beta-oxidation and synthesis.
