Objective To investigate the anti-fatigue effects of tuna skin collagen oligopeptides (TSCOP) on mice using TSCOP derived from the skin of Thunnus alalunga. Methods TSCOP was administered at 3 dose levels—low [0.2 mg/(g·d)], medium [0.4 mg/(g·d)], and high [0.8 mg/(g·d)]—via gavage to mice for 4 consecutive weeks. The anti-fatigue status and related indicators of the mice in each group were evaluated. Results TSCOP had no significant impact on the body weight, food intake, or normal physiological functions of the mice, but it did extend the exhaustive exercise time to some extent. From the perspective of energy metabolism, high-dose TSCOP significantly increased blood glucose (P<0.001) and muscle glycogen levels (P<0.05) in the mice, while markedly reducing the accumulation of protein metabolism byproducts such as urea nitrogen and blood ammonia (P<0.001). Additionally, high-dose TSCOP significantly decreased serum levels of creatine kinase and lactate dehydrogenase (P<0.01). In terms of oxidative stress protection, high-dose TSCOP significantly regulated the balance of the oxidative/antioxidant system (P<0.05) and reduced the levels of lipid peroxidation products such as malondialdehyde. Conclusion TSCOP not only promotes the repair of skeletal muscle myofibrils but also significantly increases muscle fiber area, muscle mass, and muscle strength, comprehensively improving the fatigue state of the mice’s muscles and significantly enhancing their exercise endurance. TSCOP exhibits notable anti-fatigue properties and shows broad application potential in fields such as sports nutrition and health care.

Objective To investigate the neurobehavioral effects of fumonisin and hydrolyzed fumonisin in zebrafish under sub-lethal concentrations (9-270 mg/L). Methods Using Danio rerio as test organism, their spontaneous swimming distance and speed, and their locomotor activity under light-dark stimulation, as well as their distribution in different color areas of the cross maze were recorded by a behavioral toxicity recorder, and the data were statistically analyzed. Results The spontaneous locomotor activity of Danio rerio was significantly decreased after exposure in high concentration of fumonisin (79 mg/L), with a decrease of 70% in total movement distance and average swimming speed. In contrast, after exposure in low concentration of hydrolyzed fumonisin (30 mg/L), the spontaneous locomotor activity was significantly enhanced, with an increase of 130% or more of respective indicators. Fumonisin at subacute concentrations did not significantly affect the light-dark response ability of Danio rerio, but the hydrolyzed form of fumonisin showed a promoting effect at low concentrations and an inhibitory effect at high concentrations. After exposure to fumonisin or its hydrolyzed form, the preference of Danio rerio for blue and their avoidance of yellow and green were both weakened. Conclusion The neurobehavior of Danio rerio is more sensitive to hydrolyzed fumonisin than to its prototype. Using low amount of test compounds, and being fast and visual, neurobehavioral study of Danio rerio is a suitable tool for the early stage toxicity screening of emerging toxicants (e.g. masked mycotoxins).

Objective To investigate the effects of low-temperature plasma-activated water (PAW) with varying treatment durations (5, 10, 15 minutes) on the quality of cold fresh Siniperca chuatsi slices. Methods This article used 0.15% lactic acid solution as the sterilization medium to soak cold fresh Siniperca chuatsi slices in PAW for 5, 10 and 15 minutes. The untreated samples served as the control group, refrigerated at 4 ℃. The pH, total bacterial count, total volatile base nitrogen (TVB-N), cooking loss, texture and sensory quality of the sample were measured every 2 days to evaluate the preservation effect of PAW. Results The results showed that after PAW treatment, the total bacterial count and TVB-N value of the sample were significantly inhibited, the pH decreased, the texture characteristics were maintained well, and the sensory quality of the sample were improved. PAW treatment could lead to an increase in cooking loss rate, and increase chewing ability of cold fresh Siniperca chuatsi slices. Conclusion The 15 minutes treatment group has the best preservation effect on cold fresh Siniperca chuatsi slices, maintaining good storage quality and prolonging the shelf life of cold fresh Siniperca chuatsi slices by 4 days.

Mycotoxins are secondary metabolites produced by fungi. Food is highly susceptible to fungal contamination, leading to the production of various mycotoxins, which pose significant threats to food safety and human health. Given the diversity of food types and the complexity of their matrices, direct detection of mycotoxins in food is often affected by matrix effects. Therefore, establishing rapid and sensitive detection methods to monitor and control mycotoxin levels in food is of great importance. Covalent organic frameworks (COFs) are a type of porous organic material characterized by their large specific surface area, excellent stability, adjustable pore size and ease of functionalization, making them superior adsorbent materials. In recent years, COFs have become a popular material in the research of mycotoxin detection. This article categorized the synthesis methods of COFs materials and reviewed their research progress in the field of mycotoxin detection, aiming to provide a reference for the application of covalent organic framework materials in mycotoxin detection research.

Objective To optimize two kinds of detection methods in GB/T 37514—2019 Animal and vegetable fats and oils-Determination of mineral oils. Methods The saponification time was extended from 5 min to 10 min; a turbidimeter was introduced to measure the turbidity value of the saponified sample solution; a commercially available aluminum foil plate was used instead of the homemade alumina thin-layer plate; and 3 kinds of mineral oils were added to compare with the liquid paraffin in the standard. Results The turbidity values of some edible oils decreased to different degrees after prolonging the saponification time; the lowest limits of detection of diesel and liquid paraffin could reach 0.2% after replacing the aluminum foil plate; the limits of detection of different mineral oils by different methods were all different. Although the sensitivity of the optimized method was improved, it still did not fully meet the ideal standard for the detection of very small amounts of mineral oil residues in food safety regulation. Conclusion We call on the relevant departments to accelerate the improvement of the standardization system for the detection of mineral oil in food, and to promote the establishment of a more sensitive and scientific standard for the detection of mineral oil, so as to ensure the safety and quality of the edible oil market and to safeguard public health.

Objective To study the accuracy and feasibility of colloidal gold immunochromatography for the detection of animal-derived components in meat products. Methods The rapid detection kit was used to detect the animal-derived components in meat products. The sensitivity, specificity, adulteration simulation, false positive rate and false negative rate of 8 kinds of animal-derived components were tested, and quantitative real-time polymerase chain reaction (QPCR) was used as a reference. Results The limits of detection of the rapid detection kit could reach 0.1% for cattle, chicken, duck and goose, and 0.01% for pig, sheep, horse and donkey. The limits of detection of pig, cattle, sheep, chicken, duck, goose, horse and donkey in the adulterated simulation could reach 0.5%, and there was no cross-reaction with other non-species channel detection, and the specificity was good. Conclusion The colloidal gold immunochromatography method established in this study is suitable for the rapid screening and detection of animal origin in meat products.

Objective To investigate the pollution of 5 kinds of heavy metals in 4 types of food in Hubei Province from 2022 to 2023, and to assess the health risks caused by heavy metal intake in the population. Methods From 2022 to 2023, a total of 316 samples of 4 types 6 kinds of food (soybean, peanut, mushroom, dictyophora, rice and wheat) were randomly collected in Hubei Province. The content of 5 kinds of heavy metals were detected by inductively coupled plasma-mass spectrometry (ICP-MS), and the contamination of food was analyzed by single factor pollution index (P_i) and comprehensive factor pollution index (P_M). According to the health risk assessment model recommended by U.S. Environmental Protection Agency, the target hazard quotient (THQ) and target cancer risk assessment (TCR) were used to assess the non-carcinogenic and carcinogenic health risks caused by heavy metal exposure in the population. Results The overall qualified rate of food was close to 95%, the detection rate of Cd in heavy metals was the highest (100.0%, 14.2%). There were statistically significant differences in the detection rate and excess rate of the 5 kinds of heavy metals (χ²=179.320, 21.849, P<0.001). The 6 kinds of food contamination levels were dictyophora(severe), shiitake mushroom (mild), soybean (safe), peanut (safe), rice (safe), and wheat (safe). The individual heavy metal THQ of different regions and different genders was less than 1, but the comprehensive heavy metal THQ was greater than 1, and the carcinogenic risk of heavy metal in different regions and different genders was greater than 10^-4. In Hubei, the non-carcinogenic and carcinogenic health risks caused by dietary heavy metals intake were higher in rural areas than in urban areas, and higher in women than in men. Non-carcinogenic health risks mainly come from Cd and Cr, while carcinogenic health risks mainly come from Cr. Conclusion There is a certain degree of contamination of edible fungi in the four types of food sold in Hubei Province from 2022 to 2023, especially the heavy pollution of dictyophora. The non-carcinogenic health risk caused by the intake of heavy metals through dietary means is high, and the carcinogenic risk is within the acceptable range. Relevant departments should strengthen supervision and pay attention to the health risks of Cd and Cr exposure.

Objective To establish a detection method for rapid determination of chlorate and perchlorate in Capsicum annuum L. powder by automatic QuEChERS-ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). Methods After the sample was centrally weighed, the sample was extracted with a mix-ture of 1% avetic acid-acetonitrile-water (1:1, V:V), and automatic pre-treatment with automatic QuEChERS instrument, the gradient elution was performed by 0.5% formic acid methanol-0.5% formic acid solution, Thermo HYPERCARB as a separation column, gradient elution, series mass spectra electrospray ionization negative mode ionization, multiresponse monitoring pattern detection, qualitative research by the ratio of retention time and ion, the internal standard method was used to qualitative experiment. Results Automatic QuEChERS instrument was used to determine the chlorate and perchlorate of Capsicum annuum L. powder and the pretreatment efficiency was 6 times that of manual. The limits of quantification (S/N=10) were 10 μg/kg, when the spiked level was 10-50 μg/kg (n=6), the sample recoveries for chlorate and perchlorate were 94.0%-96.4%, the relative standard deviations were less than 5%. The calibration curves were linear in the range of 1-100 μg/L with the correlation coefficients above 0.999. Conclusion The method has high automation degree, good accuracy and stability, and the limit of quantitation also meets the requirements of European Union export, can be applied for the determination of chlorate and perchlorate in Capsicum annuum L. powder.

Food mycotoxins (aflatoxin, ochratoxin, zearalenone, deoxynivalenol, etc.) are contaminants that pose a serious threat to food safety and public health. With the increasing global demand for food and the complexity of the supply chain, rapid and sensitive detection of contaminants is essential to maintain public health and well-being. In recent years, the rapid development of nanotechnology has provided new ideas for the detection of mycotoxins in food. Among them, quantum dots, as a new type of fluorescent nanomaterials, are favored in the field of biosensing due to their excellent optical properties and high sensitivity. Taking quantum dots as a starting point, this paper briefly reviewed the basic properties, synthesis, modification and functionalization of quantum dots, focused on their application in the detection of food mycotoxins, discussed the advantages and challenges of quantum dots in food mycotoxins detection, with the aim of providing new ideas for food safety detection and on-site real-time detection, and safeguarding food safety and human health.

Objective To investigate the effects of low-temperature fermentation processes and fermentation duration on the aroma composition and aromatic characteristics of summer-harvested Jingshan black tea. Methods First, headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) combined with sensory evaluation was used to analyze the aroma components of 12 samples fermented at 3 temperatures (25, 28 and 35 ℃) and four durations (2.5, 4.0, 5.5 and 7.0 h). Second, principal component analysis (PCA) and hierarchical cluster analysis (HCA) were employed to explore the differences among samples under varying fermentation conditions (temperature and duration). Finally, Orthogonal partial least squares-discriminant analysis (OPLS-DA) with variable importance projection (VIP) scores and relative odorant activity value (OAV) was conducted to screen differential volatile compounds related to fermentation conditions. Results A total of 86 kinds of aroma components were analyzed and identified by the above-mentioned methods. Among them, 15 kinds of substances, such as dimethyl sulfide, linalool, (E,E)-2,4-heptadienal, indole and geraniol, were identified as the key differential volatile compounds under different fermentation conditions (temperature and time). Compared with other fermentation time samples, 4.0 h samples had higher concentration of volatile compounds and better quality. Among the samples with a 4.0 h fermentation duration, the samples fermented at 25 ℃ and 28 ℃ obtained higher sensory scores and presented distinct aroma profiles. At this duration, 25 ℃ and 4.0 h-fermented samples displayed floral aromas dominated by dimethyl sulfide, dehydro-linalool, linalool and neral, while 28 ℃ and 4.0 h-fermented samples exhibited fruity notes characterized by myrcene, citral and geraniol. Conclusion Low-temperature fermentation processes and fermentation duration critically influence the aromatic quality of Jingshan black tea.