Objective To establish an enzyme-linked immunosorbent assay method for detecting soybean agglutinin in legume foods. Methods After washed the sample, added phosphate buffer solution and homogenize it thoroughly. After centrifugation and purification, collected the supernatant and determine it by enzyme-linked immunosorbent assay. Quantify it used an enzyme-linked immunosorbent assay reader. Result In the linear range of 0-400 μg/mL, the linear equation of soybean agglutinin obtained was Y=0.0021X+0.0528, r=0.9998. The detection limit of this method was 125 mg/kg, the recovery rate was between 99.17% and 101.20%, and the relative standard deviation was between 1.27%-2.24%. Conclusion This method is easy to operate, has good specificity, and the antigen concentration is directly proportional to the OD₄₅₀ value. Applicable to the detection of soybean agglutinin poisoning incidents by grassroots disease control centers.

Objective To determine the residual levels of fish sedatives and quinolones residues in commercially freshwater fish and evaluate their dietary exposure risk. Methods A total of 77 batches of freshwater fish were collected in 8 administrative regions of Wuhan City. High performance liquid chromatography tandem mass spectrometry (HPLC-MS/MS) was used to determine the content of fishing anesthetics (MS-222, benzocaine, eugenol) and quinolone antibiotics (enrofloxacin, ciprofloxacin, ofloxacin, levofloxacin, levofloxacin, norfloxacin), and the dietary exposure risk of each compound was analyzed using a quantitative analysis method. Results MS-222 and benzocaine were not detected in all samples, and 48 batches of eugenol were detected with a content range of 2.59-1927.30 μg/kg, with a failure rate of 29.8%. The dietary exposure risk values for all age groups were less than 0.4%, indicating low dietary risk. All samples did not detect peofloxacin and norfloxacin. Enrofloxacin was detected in 34 batches with a content range of 1.74-5585.00 μg/kg, and ofloxacin was detected in 2 batches with a content range of 36.30-65.60 μg/kg, the overall failure rate was 18.2%, and the dietary exposure risk of all age groups was less than 8.00%. According to species analysis, the content range of enrofloxacin in loaches and yellow catfish was as follows: 2.74-5585.00 μg/kg and 6.82-1014.00 μg/kg, with dietary risks of 55.4% and 9.0%, respectively. Conclusion The fishery anesthetic used in this region is eugenol, which is characterized by high detection rate and large residual amount, and requires the development of normative documents to guide its use. Enrofloxacin, as the main quinolone antibiotic used in the region, has two high-risk species: Loach and yellow catfish. Market regulatory authorities should focus on the supervision of these two species.

Objective To optimize the fermentation process of pine pollen rice wine by Box-Behnken response surface design and entropy weight technique for order preference by similarity to an ideal solution (TOPSIS) method. Methods With pine pollen and glutinous rice as the main raw materials, sensory score, alcohol content and antioxidant capacity as evaluation indexes, a 3-factor and 3-level response surface test was designed based on the single factor test, and the addition of pine pollen, koji and fermentation time as investigation factors, according to the Box-Benhnken central combination test principle. The fermentation process of pine pollen rice wine was optimized by entropy weight TOPSIS method. Results The optimum fermentation process of pine pollen rice wine addition was 8%, koji addition 0.8% and fermentation time 72 h. Under these conditions, the texture of pine pollen rice wine was uniform, the taste was soft, and the color was light brown and yellow. After 3 batches of process verification experiments, the sensory score of rice wine was 89.5 points, the alcohol content was 17.2%vol, and the 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical clearance rate was 87.43%. Conclusion The method of entropy weight TOPSIS combined with response surface design to optimize the fermentation process of pine pollen rice wine is stable and predictable, which lays a theoretical foundation for the production of high quality pine pollen rice wine.

Objective To establish an analytical method for the determination of dehydroepiandrosterone (DHEA) content in variety of health food by liquid chromatography. Methods Tablets and capsules were extracted with acetonitrile:water (60:40, V:V); oral liquid was extracted with acetonitrile and added sodium chloride to salt out the targets from water; gel candy was dissolved in warm water first, and extracted with acetonitrile, after that ammonium sulfate was used to precipitate gelatin and made acetonitrile water stratification simultaneously. Finally, DHEA in health product was effectively extracted, then determined by liquid chromatography with diode array detection or liquid chromatography tandem mass spectrometry and quantified by external standard method. Results The established methods were effective in extracting DHEA from health foods, with limit of detection for solid or powder sample was 0.15 g/kg and for liquid was 1.5 mg/L and limit of quantification was 0.5 g/kg for solid or powder samples and 5 mg/L for liquid, respectively. The recovery of this method was 95.7%-104.0%, and the relative standard deviation was 1.10%-3.76%. It was found that the content of DHEA in imported dietary supplements was mostly consistent with the label, with a few samples not matching the label in real sample. Conclusion This method is sensitive, simple and convenient, and can be used not only to monitor the illegal addition of DHEA in domestic health foods, but also to evaluate the content of DHEA in cross-border dietary supplements.

Fungal toxins are a class of toxic secondary metabolites produced by filamentous fungi under specific environmental conditions, with nephrotoxicity, hepatotoxicity, neurotoxicity, teratogenicity, carcinogenesis, and mutagenicity. These toxins can enter the food chain by contaminating agricultural products such as grains, fruits, vegetables, nuts, and their processed products, posing a serious threat to human health. Therefore, developing efficient and sensitive detection techniques for fungal toxins in food is particularly important. This article provided a systematic review of common fungal toxin detection technologies in food, focusing on the technical characteristics of different detection technologies in sensitivity, specificity, multi-component synchronous detection, and on-site rapid screening, analyzed the key technical bottlenecks such as complex food matrix interference elimination, precise quantification of trace toxins, and development of detection standard substances, providing reference for in-depth research in this field and the updating and optimization of national and other levels of detection standards, in order to further improve the accuracy and efficiency of fungal toxin detection in food and provide strong support for food safety assurance.

Germinated brown rice, as a functional food ingredient, is widely used in food processing. Germinated brown rice is rich in nutrients, including γ-aminobutyric acid, γ-glutamine, dietary fiber, polysaccharides, glutathione, inositol, and octacosanol, among other bioactive substances. Germinated brown rice has a variety of physiological effects, such as anti-oxidation, lowering blood lipids, lowering blood pressure, preventing diabetes, preventing and treating cancer; it also has physiological functions such as improving memory, preventing senile dementia, sobering up, regulating emotions, improving skin, and enhancing gut microbiota. The staple food products processed with germinated brown rice as raw materials include Mantou, rice, noodles, bread, biscuits, etc. They can also be processed into germinated brown rice tea, fermented drinks, brown rice wine and other drinks; it can also be processed into germinated brown rice noodles, brown rice porridge, brown rice cake, brown rice vinegar and other foods. By improving the production technology of germinated brown rice, developing distinctive germinated brown rice food, the industrialization process can be accelerated. This article reviewed the nutritional characteristics, bioactive substances, physiological functions, and application research progress of germinated brown rice in the food industry, in order to provide reference for the promotion and application of germinated brown rice.

Objective To investigate the serotype distribution and antibiotic resistance characteristics of Salmonella isolated from retail poultry and pork meat in Shanghai. Methods The 109 Salmonella strains isolates from retail chicken meat and pork meat in Shanghai in 2021—2022 were collected, and serotyped by serum agglutination method. The antibiotic susceptibility of 7 classes of 14 kinds of antibacterial drugs was determined by microbroth dilution method, and the antibiotic resistance genes were analyzed by whole genome sequencing. Results A total of 22 serotypes were identified in the 109 Salmonella strains, with the Corvallis serotype being the predominant one in retail poultry chicken meat and the London serotype being the predominant one in pork meat. The 96.3% of the isolates strains were resistant to antibiotics, with the highest resistance rates to tetracycline, ampicillin, chloromycetin, and cotrimoxazole. Multi-drug resistant isolates accounted for 61.4% of all isolates, with the highest resistance to 7 classes of 12 antibiotics. All isolates were found to harbor resistance genes, with a total of 68 resistance genes identified. Conclusion The serotype of Salmonella isolated from retail poultry and pork meat in Shanghai in 2021—2022 is complex, with a high overall level of resistance and severe multi-resistance. The isolates carry multiple resistance genes, and the drug resistance is correlated with the resistance genes they carried. Continuous monitoring of foodborne Salmonella and in-depth research on important resistance mechanisms and transmission mechanisms are of great significance for ensuring food safety and guiding clinical drug use in China.

Objective To investigate the potential of Cornus officinalis extract (COE) to repair skin damage caused by ultraviolet-B (UVB) exposure and to elucidate the underlying mechanisms involved. Methods By detecting the expression of UVB induced matrix metalloproteinases (MMPs) and pro-inflammatory cytokines in human keratinocytes cells (HaCaT), the photoprotective effect of COE was evaluated, and its antioxidant enzyme activity and collagen content were assessed. After exposure of mouse hairless skin to UVB radiation, extracts were applied topically and epidermal thickness, skin water content and collagen mRNA expression were determined. Results Under UVB irradiation (354.128 mJ/cm²), 1 mg/mL COE significantly enhanced antioxidant enzyme activity and significantly reduced the expression of pro-inflammatory cytokines prostaglandin E2, interleukin-1 α, and interleukin-6; simultaneously reduced the expression of MMPs; the collagen content significantly increased, with the expression levels of type I collagen and type III collagen proteins increasing by 13% and 75%, respectively. In addition, COE could alleviate the thickening of mouse skin epidermis and loss of collagen caused by UVB radiation. Meanwhile, COE treatment reduced the content of malondialdehyde (MDA) by 69%, and increased the activities of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) by 27% and 234%, respectively. Analysis of mRNA expression in mouse epidermis showed that treatment with COE resulted in a decrease in mRNA expression levels of Mmp1a and Mmp3, while mRNA levels of Col1a1 and Col3a1 increased. Conclusion COE can improve skin damage caused by UVB radiation. This improvement was associated with increased activity of antioxidant enzymes in cells, as well as reduced expression of pro-inflammatory cytokines and MMPs. The aim of this study is to further investigate the photoprotective potential of Cornus officinalis against UVB induced skin damage through mouse and cell models, and elucidate its potential mechanisms, providing a theoretical basis for the treatment of skin diseases caused by UVB photoaging and the development of new drugs from Cornus officinalis.

Postbiotics refer to microecological preparations made from inactivated microbial cells (dead bacterial bodies), cell lysates and fermentation metabolites, which are beneficial to the health of the host. They have attracted much attention in the fields of food and medicine due to their various biological functions such as improving intestinal health, antibacterial, anticancer and immune enhancement. The preparation of postbiotics mainly includes several steps such as fermentation, inactivation and bacterial cell disruption. The choice of fermentation strains and different inactivation methods can affect the activity of postbiotics. The active substances in postbiotics mainly include teichoic acid, proteins, peptides, short-chain fatty acids, exopolysaccharides, organic acids, etc. This paper summarized the definition, preparation methods, main components and active functions of postbiotics in combination with the research progress at home and abroad. It focused on elucidating the latest research results of postbiotics in maintaining intestinal health, enhancing immune function, and maintaining oral health, and reviewed the application progress of postbiotics in the fields of drugs, food and food preservation. At the same time, it analyzed the challenges of postbiotics in the application of the health industry from aspects such as production, product standardization, and regulatory and evaluation systems. This review aims to provide references for the development of postbiotics-related functional products and for innovation in research and application in the field of human health.

Objective To prepare sodium alginate-egg gel beads using sodium alginate and egg as carriers through calcium lactate complexation, optimize their preparation process, and conduct texture analysis. Methods The sodium alginate-egg gel beads were prepared using the cross-linking method, and based on single-factor experimental design, the effects of calcium lactate concentration, curing time, and curing temperature on the hardness of the gel beads were explored. Results Under single-factor conditions, the preparation process of the gel beads was optimized using response surface methodology. The optimal preparation conditions were: 6% calcium lactate concentration, 27 minutes of curing time, and a curing temperature of 39 ℃. Under these conditions, the prepared gel beads had the following properties: Cohesiveness of 0.6457, recovery of 0.6627, hardness of 9.9983 gf, elasticity of 1.0000, chewiness of 3.5975 gf, and water content of 84.56%. Conclusion This study prepares alginate-egg gel beads with good recovery and elasticity, and determines the optimal process for the preparation of the product. This provides theoretical support and reference for expanding the application prospects of sodium alginate-egg gel beads in the fields of biomedicine and material science.