摘要：
Genetically modified (GM) technology is of great significance for increasing crop production, protecting biodiversity, and reducing environmental pollution. However, with the frequent occurrence of safety events regarding GM foods, more and more disputes have arisen over the potential safety of transgenic technology. It is particularly necessary to find a fast and accurate method for transgenic product identification. In this research, mid-infrared spectroscopy, coupled with chemometric methods, was applied to discriminate GM maize from its non-GM parent. A total of 120 GM maize and 120 non-GM maize samples were prepared, and the spectral information in the range of 400-4000 cm(-1) was collected. After acquiring the spectra, wavelet transform (WT) was used to preprocess the data, and k-means was carried out to split all samples into calibration and prediction sets in the ratio of 2:1. Principal component analysis (PCA) was then conducted to qualitatively distinguish the two types of samples, and an apparent cluster was observed. Since the full spectrum covered a large amount of data and redundant information, we adopted the successive projections algorithm (SPA) to select optimal wavelengths for further analysis. Chemometrics, including partial least squares-discriminant analysis (PLS-DA), the k-nearest neighbor algorithm (KNN), and the extreme learning machine (ELM), were performed to establish classification models based on full spectra and optimal wavelengths. The overall results indicated that ELM models based on full spectra and optimal spectra showed better accuracy and reliability, with a 100% recognition rate in the calibration set and a 98.75% recognition rate in the prediction set. It has been confirmed that mid-infrared spectroscopy, combined with chemometric methods, can be a novel approach to identify transgenic maize.
期刊：
European Journal of Lipid Science and Technology,2023年125(8) ISSN：1438-7697
通讯作者：
Gao, P
作者机构：
[He, Dongping; Gao, Pan; Liu, Ying; Gao, P; Yin, Jiaojiao; Liu, Hui; Zhong, Wu; Hu, Chuanrong] Wuhan Polytech Univ, Coll Food Sci & Engn, Key Lab Edible Oil Qual & Safety State Market Regu, Wuhan, Peoples R China.;[Wang, Shu] Wuhan Inst Food & Cosmet Control, Wuhan, Peoples R China.;[Wang, Xingguo] Jiangnan Univ, Sch Food Sci & Technol, Int Joint Res Lab Lipid Nutr & Safety, Wuxi, Peoples R China.
通讯机构：
[Gao, P ] W;Wuhan Polytech Univ, Coll Food Sci & Engn, Key Lab Edible Oil Qual & Safety State Market Regu, Wuhan, Peoples R China.
关键词：
hotpot oil;beef tallow;flavored rapeseed oil
摘要：
The 12 representative hotpot seasonings with beef tallow and flavored rapeseed oil were collected before the hotpot oil was extracted. The oil content, evaluation scores, physiochemical properties, fatty acid composition, harmful substances, and nutrient content of the hotpot oil were subsequently analyzed. The main influencing factors derived using factor analysis are necessary to predict the quality of hotpot oil. This information is beneficial to the development of safety standards related to high‐quality hotpot oils and will provide insight into the creation of consumer guidelines for hotpot consumption. Abstract This study aimed to investigate the quality of hotpot oil from various hotpot seasonings. For this, 12 representative hotpot seasonings with beef tallow (BT) and flavored rapeseed oil (FRO) were collected before the hotpot oil was extracted. The oil content, sensory evaluation scores, physiochemical properties, fatty acid composition, harmful substances, and nutrient content of the hotpot oil were subsequently analyzed. The results showed that the oil content of the hotpot seasoning was 38.3%–58.2%. Furthermore, the BT hotpot oils produced better sensory scores (7–8.5), and their oxidative stability (12.08–13.17 h) was higher on average than that of the FRO hotpot oils. Additionally, the FRO hotpot oils had higher contents of unsaturated fatty acid (81.70%–97.32%), phytosterol (3466.07–6110.37 ppm), tocopherol (182.91–1276.17 mg kg−1), and polyphenol (34.48–61.94 mg kg−1). The factor analyses revealed that the FRO and BT hotpot oils were significantly different and were affected by the iodine value, acid value, and linoleic acid and phytosterol contents. Practical applications: It is necessary to improve the nutritional value and taste of hotpot oils to facilitate rapid development in the hotpot seasoning industry. This study showed FRO was a positive mediator of antioxidant, anti‐inflammatory, and anticancer effects owing to its richness of nutritional compounds, such as polyphenols, phytosterols, and tocopherols. In comparison, BT was found to have a lower nutritional value than FRO but added a unique taste and aroma to the hotpot. The use of blended oil as raw oil could also improve the quality of hotpot oil. This information will provide an important guide to the nutritional value and industrial production of hotpot oil. Blended oil is a promising raw oil for future use in hotpot seasoning processing to meet consumer demands for nutritious and pleasantly flavored hotpot oil.
通讯机构：
[Liu Shi; Lan Wang] I;Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Wuhan, China<&wdkj&>Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Wuhan, China
关键词：
High-voltage electrostatic field;Channel catfish;Myofibrillar protein;Physicochemical and functional properties
通讯机构：
[Yang Yi] C;[Ying Sun] A;Authors to whom correspondence should be addressed.<&wdkj&>Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China<&wdkj&>College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China<&wdkj&>Authors to whom correspondence should be addressed.
摘要：
To promote the functional applications of lotus root polysaccharides (LRPs), the effects of noncovalent polyphenol binding on their physicochemical properties, as well as antioxidant and immunomodulatory activities, were investigated. Ferulic acid (FA) and chlorogenic acid (CHA) were spontaneously bound to the LRP to prepare the complexes LRP-FA(1), LRP-FA(2), LRP-FA(3), LRP-CHA(1), LRP-CHA(2) and LRP-CHA(3), and their mass ratios of polyphenol to LRP were, respectively, 121.57, 61.18, 34.79, 2359.58, 1276.71 and 545.08 mg/g. Using the physical mixture of the LRP and polyphenols as a control, the noncovalent interaction between them in the complexes was confirmed by ultraviolet and Fourier-transform infrared spectroscopy. The interaction increased their average molecular weights by 1.11 similar to 2.27 times compared to the LRP. The polyphenols enhanced the antioxidant capacity and macrophage-stimulating activity of the LRP depending on their binding amount. Particularly, the DPPH radical scavenging activity and FRAP antioxidant ability were positively related to the FA binding amount but negatively related to the CHA binding amount. The NO production of the macrophages stimulated by the LRP was inhibited by the co-incubation with free polyphenols; however, the inhibition was eliminated by the noncovalent binding. The complexes could stimulate the NO production and tumor necrosis factor-alpha secretion more effectively than the LRP. The noncovalent binding of polyphenols may be an innovative strategy for the structural and functional modification of natural polysaccharides.
摘要：
Cadmium (Cd) is widely distributed in the environment and easy adsorbed by living organisms with adverse effects. Exposure to Cd-contaminated food may disrupt lipid metabolism and increase human health risk. To study the perturbation effect of Cd on lipid metabolism in vivo, 24 male Sprague-Dawley (SD) rats were randomly assigned four groups and treated by Cd chloride solution (0, 1.375 mg/kg, 5.5 mg/kg, 22 mg/kg) for 14 days. The characteristic indexes of serum lipid metabolism were analyzed. Afterwards, untargeted metabolomics analysis was applied to explore the adverse effects of Cd on rats by liquid chromatography coupled with mass spectrometry (LC-MS). The results revealed that Cd exposure obviously decreased the average serum of triglycerides (TG) and low-density lipoprotein cholesterol (LDL-C) and caused an imbalance of endogenous compounds in the 22 mg/kg Cd-exposed group. Compared with the control group, 30 metabolites with significant differences were identified in the serum. Our results indicated that Cd caused lipid metabolic disorders in rats by disrupting linoleic acid and glycerophospholipid metabolism pathways. Furthermore, there were three kinds of remarkable differential metabolites-9Z,12Z-octadecadienoic acid, PC(20:4(8Z,11Z,14Z,17Z)/0:0), and PC(15:0/18:2(9Z,12Z)), which enriched the two significant metabolism pathways and could be the potential biomarkers.
期刊：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2023年71(1):825-835 ISSN：0021-8561
通讯作者：
Zhiyong Gong
作者机构：
[Liu, Yan; Zhou, Mengxin; Gong, Zhiyong; Wang, Hong; Wu, Yongning; Liu, PinPin; Wang, Qiao; Zhao, Fang; Chen, Mengyuan; Yu, QingQing; Liu, Xin; Wu, Kejia] Wuhan Polytech Univ, Coll Food Sci & Engn, Key Lab Deep Proc Major Grain & Oil, Chinese Minist Educ, Wuhan 430023, Hubei, Peoples R China.;[Wu, Yongning] Chinese Acad Med Sci, China Natl Ctr Food Safety Risk Assessment, NHC Key Lab Food Safety Risk Assessment, Food Safety Res Unit 2019RU014, Beijing 100021, Peoples R China.
通讯机构：
[Zhiyong Gong] K;Key Laboratory for Deep Processing of Major Grain and Oil (The Chinese Ministry of Education), College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan430023, Hubei, People’s Republic of China
关键词：
Crayfish;Per- and polyfluoroalkyl substances;Risk assessment;UPLC-MS/MS;exposure
摘要：
Per- and polyfluoroalkyl substances (PFASs) are a novel class of emerging persistent organic pollutants (POPs) owing to their environmental persistence and bioaccumulation. Red swamp crayfish is a major source of exposure to PFASs, while the dietary intake of PFASs from crayfish is still unclear. We investigated the concentrations of PFASs in 130 batches of crayfish and 100 environmental samples from Middle and Lower Reaches of the Yangtze River Delta. Seven Perfluoroalkyl carboxylic acids (PFCAs), 3 Perfluoroalkyl sulfonates (PFSAs), and 6:2 Cl-PFESA were analyzed by ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). Meanwhile, PFASs exposure levels were examined concretely in four tissues of crayfish and different circulation links. The average daily intake (ADI) risk model was used to evaluate the human health risk of consuming crayfish and suggested that the risk of PFASs exposure is at a low level.
摘要：
In this study, we investigated the effect of thermally assisted potassium carbonate treatment sweet potato residue (TAPC-SPR) and its addition (0%, 5%, 10% and 15%) on the texture, multi-scale structure (microstructure, crystalline structure, short-range ordered structure) and in vitro starch digestibility of the noodles. The results demonstrated that the ratio of total dietary fiber (TDF) (75.62%-87.25%) and pectin (19.36%-23.36%) were increased, and the particle size distribution (175.67 & mu;m-47.42 & mu;m) was decreased in TAPC-SPR than sweet potato residues (SPR). This study suggested that suitable TAPC-SPR (5% and 10%) contributed to improving the texture properties of noodles, containing hardness, springiness, chewiness and adhesiveness. Sensory evaluation showed that noodles with suitable TAPC-SPR (5% and 10%) had an overall sensory acceptability relative to control. In addition, the intermolecular hydrogen bond interaction, the structure order, V-type starch complex and dense structure were observed. These structural changes limit the interaction of amylase with starch, elevate the resistant starch (RS) content, and lower the predicted glycemic index (pGI).
通讯机构：
[Yi, Y ] W;[Yi, Y; Wang, LM ] H;Wuhan Polytech Univ, Sch Food Sci & Engn, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Peoples R China.;Hubei Ind Technol Res Inst Jingchu Special Foods, Jingzhou 434000, Peoples R China.
关键词：
Lotus root extract;Kinetic model;Multiple linear regression model;Antioxidant activity;Cytotoxicity
摘要：
Lotus root is the most consumed aquatic vegetable in China. Both the actual boiling of lotus root and the simulated boiling of its extract were performed at different conditions to explore the development of non-enzymatic browning and the loss of reducing sugars, free amino acids, total free phenols and ascorbic acid. The kinetic parameters of zero-order and first-order models indicated that both browning degree and nutrient loss had a positive correlation with boiling time, temperature and pH value. Moreover, nutrient contents and boiling conditions were adopted as independent variables to establish the multiple linear regression model of browning degree (P < 0.001), which confirmed that reducing sugars and total phenols principally contributed to the browning (P < 0.01), through caramelization and phenol oxidation. With the addition of baking soda (pH 8), 100 degrees C boiling decreased the DPPH radical scavenging capacity and ferric reducing antioxidant power of lotus root extract by 62.96% and 58.51%, respectively. Furthermore, 120 degrees C boiling probably induced the formation of browning products, which possessed cytotoxicity against HepG2 and L02 cells. A short boiling time, as well as an acidic condition induced by added vinegar, is recommended for cooking and processing of lotus root in consideration of nutrition and health.
通讯机构：
[Pan Gao] H;Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, People’s Republic of China<&wdkj&>Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Wuhan Institute for Food and Cosmetic Control, Wuhan, People’s Republic of China
摘要：
This study aimed to develop nutritious and healthy Sichuan hotpot oil. Four blended oil formulas were formulated using MATLAB based on the fatty acid composition of four base constituents (beef tallow, mutton tallow, peanut oil, and palm oil). The sensory characteristics, physicochemical properties, nutritional composition, harmful substances, and antioxidant capacity of the oils were analyzed during the boiling process. A blend of 60% beef tallow + 10% mutton tallow + 10% peanut oil + 20% palm oil exhibited a low level of peroxide (0.03 g/100 g) and malondialdehyde (0.04 mg/kg), and high phytosterol content (1028.33 mg/kg), which was the suitable hotpot blending oil. Furthermore, the changes in the physicochemical properties during boring were low, with a high retention rate of phytosterol (94.85%), and the levels of 3,4-benzopyrene (1.12 mu g/kg) and 3-monochloropropane-1,2-diol ester (0.67 mg/kg) were both lower than the recommended limits. This study will provide a theoretical basis for the advancement of the hotpot oil industry.
通讯机构：
[Gang Liu] S;Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Innovative Development of Food Industry, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, People's Republic of China<&wdkj&>College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, People's Republic of China
关键词：
Curcumin;Cyanidin-3-glucoside;Glycosylation;Physicochemical stability;Pickering emulsion;Short-chain inulin;Whey protein isolate
摘要：
Protein-polysaccharide-polyphenol delivery systems function as a promising tool to deliver bioactive ingredients aiming to improve their solubility and bioavailability. In this study, whey protein isolate (WPI), short-chain inulin (SCI), and cyanidin-3-glucoside (C3G) were first used to stabilize Pickering emulsions. The physicochemical properties and stability of curcumin encapsulated or not in Pickering emulsions were explored. Results showed that glycosylation and C3G reduced surface and interfacial tension on protein surfaces and inhibited the aggregation of emulsion droplets, thereby reducing the emulsion's particle size. WPI-SCI/C3G stabilized Pickering emulsion had the best stability. The CLSM results showed that the WPI-SCI and WPI-SCI/C3G stabilized emulsions were uniformly dispersed, suggesting that glycosylation and the interaction between protein and C3G enhanced the adsorption capacity of the interfacial protein and improved the stability of the Pickering emulsion. The retention rates of curcumin-loaded WPI-SCI- (67.34%) and WPI-SCI/C3G- (77.07%) stabilized Pickering emulsions on day 8 of storage were higher than those in WPI- (33.97%) and WPI/C3G- (37.02%) stabilized emulsions, and the degradation half-life was also extended from 7days to >15days. These findings provide a theoretical basis for the application of WPI Pickering emulsion and indicate a useful means for the delivery of bioactive components.
关键词：
Aflatoxin B 1;Curcumin;ZIF-8;Electrochemical probe;Electrochemical immunosensor
摘要：
A sensitive voltammetric electrochemical immunosensor was developed for the detection of aflatoxin B1 (AFB1) using anti-mouse immunoglobulin IgG labeled with curcumin@zeolitic imidazolate framework-8/polydopamine (CCM@ZIF-8/PDA/IgG) as a signal probe. ZIF-8 exhibited strong adsorption properties due to its large specific surface area, which greatly improved the encapsulation of CCM in the signal probe. CCM with remarkably electrochemical properties, PDA with good conductivity and ZIF-8 cooperated to enhance the analytical performance. Under optimum conditions, the peak current of the modified electrode decreased with the increment of AFB1 within a linear range of 0.5 pg mL-1 to 10 ng mL-1 and detection limit of was 0.11 pg mL-1. The immunosensor also presented outstanding selectivity and long - term stability. In addition, it was well employed to detect AFB1 in spiked rice and wheat samples with acceptable recoveries (86.65-105.20%), and was well verified by HPLC.
