摘要：
Lotus root (Nelumbo nucifera G.) is a high economic value crop in the world. In this study, the storage characteristics (color, sensory, texture, and fatty acids) of lotus root ("Elian No.5") were evaluated at different harvest periods (September 2018, October 2018, November 2018, December 2018, and January 2019). Moreover, the storage characteristics were evaluated after the shortterm and long-term storage of lotus root at 4 degrees C and 20 degrees C. The hardness of lotus root significantly decreased at both temperatures (4 degrees C and 20 degrees C) during the first 3 days of storage. In contrast, the decrease in hardness delayed at 4 degrees C (beyond 3 days of storage). Further, genes related to hardness at different storage temperatures were identified using the RNA-seq and qRT-PCR. The results of this study provide a reference for lotus root storage and a basis for the molecular breeding of longterm-storable lotus root.
摘要：
Chilled duck meat is a popularly consumed meat in China but easily perishes at room/low temperature. Kojic acid is usually used as an antimicrobial. This study investigated the sensory scores, total bacteria number, and total volatile base nitrogen (TVB-N) value of chilled duck meat under kojic acid treatment during storage. The results presented that kojic acid suppressed the growth of spoilage bacteria and prolonged the shelf-life of chilled duck meat by at least two days. In further investigation, the bacterial community composition was explored through high-throughput sequencing. Pseudomonas spp. were the predominant spoilage bacteria after 6-day storage and were significantly suppressed by kojic acid. Besides, Brochothrix showed drug resistance and became the dominant bacteria in the kojic acid treated sample after 6-day storage. In conclusion, kojic acid maintained the sensorial, chemical, and microbial quality of duck meat stored at low temperatures. Meanwhile, kojic acid enriched the bacteria composition and showed strong antimicrobial activity against Pseudomonas spp.
通讯机构：
[Wang, Ying] N;Ningbo Univ, State Key Lab Managing Biot & Chem Threats Qual &, Ningbo 315211, Peoples R China.
关键词：
stewed pork-hock in soy sauce;spray drying treatment;reconstituted broth;metabolomics;sensory evaluation
摘要：
Stewed pork-hock in soy sauce (SPHSS) is a cuisine that is stewed in broth with abundant taste-active compounds. Broth plays an important role in determining the meat taste. In order to promote the comprehensive utilization of the broth we treated it by spray drying, and secondary processed it into reconstituted broth. Two new products: SPH (stewed pork-hock with reconstituted broth) and MRPH (marinated and roasted pork-hock with reconstituted broth) were processed. Their metabolome consisted of amino acids, sugars, organic acids, nucleic acids and their derivatives. PC1 and PC2 explained a total of 63.07% and 35.31% of the variation, respectively. All the metabolite levels in SPH were higher than those in SPHSS, except for histidine and phosphorylcholine. SPH kept the highest levels of total FAAs and total sugars, which corresponded to the highest score of overall taste in the three products. These results demonstrated that reconstituted broth can promote the metabolite concentration in and improve the taste of pork-hock. Compared with marinating and roasting, reconstituted broth was more suitable for stewing pork-hock. This study preliminarily explored a feasible method to comprehensively utilize the surplus broth in food processing. SPH with a shortened processing time by a reconstituted broth have potential application in the industry due to the high concentrations of taste metabolites.
作者机构：
[徐筱莹] College of Food Science and Engineering Wuhan Polytechnic University, Wuhan, 430023, China;[胡晓潇; Shan T.-T.] College of Biology and Pharmaceutical Engineering Wuhan Polytechnic University, Wuhan, 430023, China;Hubei Engineering Research Center for Fresh Food, Wuhan, 430023, China;[易阳] College of Food Science and Engineering Wuhan Polytechnic University, Wuhan, 430023, China<&wdkj&>Hubei Engineering Research Center for Fresh Food, Wuhan, 430023, China;[王宏勋; 王丽梅] College of Biology and Pharmaceutical Engineering Wuhan Polytechnic University, Wuhan, 430023, China<&wdkj&>Hubei Engineering Research Center for Fresh Food, Wuhan, 430023, China
摘要：
This study used response surface methodology to determine the optimal conditions for extraction of polysaccharides from Pyracantha. fortuneana (PSPF), and studied the mechanism of PSPF-inducing apoptosis in human ovarian carcinoma Skov3 cells. Response surface methodology (RSM) were adopted to extract PSPF. The maximum value of polysaccharide yield was obtained under these optimal conditions. PSPF had good potential as an antioxidant. Exposure of cells to PSPF resulted in cytotoxicity through the induction of apoptosis, and the reactive oxygen species were increased, mitochondrial membrane potential decreased, DNA damage (detected as gamma- H2AX and RAD51 foci) was observed in Skov3 cells. In addition, PSPF could induce apoptosis of cancer cells. Therefore, PSPF should be explored as novel potential antioxidants and an anti-tumor drug in a clinical setting.
摘要：
The oxidation of phenolic compounds caused by polyphenol oxidase (PPO) often contributes to the browning and decaying of lotus root. However, methods are limited to solve this problem and to effectively extend the shelf life of fresh lotus. Thus, lactic acid bacteria (LAB) were used in this study as an alternative solution. Michaelies-Menten equations analysis indicated that gallic acid, chlorogenic acid and catechin of lotus were the most optimal substrates of PPO. So Lactobacillus plantarum (LH-B02), Lactobacillus acidophilus (LA-05) and Lactobacillus casei (LC-01) were cultivated at the presence of gradient concentrations of these phenols, presenting different dose-effect relationship. The decomposition of polyphenols by effective strains was detected by HPLC analysis, indicating that after interacted for 30 h, 84.17% of catechin was transformed by LH-B02. When LH-B02 suspension (1.44 × 1011 CFU L−1) were sprayed on the surface of the lotus root for 1, 3, 5, and 8 times, the color loss of treated lotus root was significantly reduced (p < 0.01), compared with the control during the storage of 15 d. Texture properties involving hardness, chewiness, springiness and cohesiveness of the lotus was significantly (p < 0.05) enhanced, especially for the samples sprayed five and eight times, suggesting that LAB could improve the postharvest properties of lotus root.
摘要：
The preparation mainly composed of extraction, pre-purification and dehydration is essential for the research and development of natural polysaccharides. The methods or conditions used in the three procedures had significant effects on the composition, structure and function of the polysaccharides obtained. Temperature, pH, enzyme, ultrasound and microwave were the important factors associated with their physicochemical changes. Molecular degradation and intermolecular interaction were two of the main mechanisms responsible for the changes. The degradations of polysaccharides responding to hydrothermal and ultrasonic conditions could be partly descripted by multiple linear regression model, implying the possibility for the prediction and control of polysaccharide degradation. Moreover, the interactions between polysaccharide and other compounds, forming complexes natively or conditionally, could be selectively triggered or eliminated to obtain polysaccharides under certain functions. This work shows new insights into the preparation of polysaccharides, which could benefit the efficient utilization of their natural and modified properties.
作者机构：
[王俊南; 胡晓潇; Shan T.-T.] College of Biological and Pharmaceutical Engineering, Wuhan Polytechnic University, Wuhan, 430023, China;College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China;Hubei Engineering Research Center for Fresh Food, Wuhan, 430023, China;[易阳] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China<&wdkj&>Hubei Engineering Research Center for Fresh Food, Wuhan, 430023, China;[王宏勋; 王丽梅] College of Biological and Pharmaceutical Engineering, Wuhan Polytechnic University, Wuhan, 430023, China<&wdkj&>Hubei Engineering Research Center for Fresh Food, Wuhan, 430023, China
