Objective To study the change law of biogenic amines in the process of soy sauce fermentation and explore the influence of production conditions on the accumulation of biogenic amines. Methods The content of biological amines in soy sauce was analyzed at different fermentation times by high performance liquid chromatography (HPLC) technology. Meanwhile, the effects of different saltwater concentrations (15%, 20%, 25%), fermentation temperatures (20, 30, 40 ℃), and yeast additions (0.05%, 0.10%, 0.15%) on the production of biological amines in soy sauce fermentation were explored. Results The content of biological amines in soy sauce presented an increasing trend first and then decreasing as the fermentation time was prolonged; the lowest content of biological amines in soy sauce after fermentation ends was 368.9 mg/L at a temperature of 40 ℃; the lowest content of biological amines in soy sauce after fermentation ends was 376.41 mg/L at a saltwater concentration of 25%; the lowest content of biological amines in soy sauce after fermentation ends was 403.45 mg/L when the yeast addition was 0.05%. Conclusion Biogenic amines are harmful substances in soy sauce fermentation process, and their excessive content can have certain impacts on human health. By adjusting the saltwater concentration, fermentation temperature, and yeast addition, it is possible to effectively inhibit the formation of biogenic amines during soy sauce fermentation, thereby effectively improving the safety of soy sauce.

Objective To investigate the quality characteristics of wild Rosa roxbunghii seeds polysaccharides from different regions in Guizhou Province. Methods Wild Rosa roxbunghii seed polysaccharides were extracted from 11 different regions in Guizhou Province by ultrasonic assisted enzymatic method, and the physicochemical properties of the polysaccharides were determined to compare their differences. Results The composition, physicochemical properties, antioxidant properties and application quality of wild Rosa roxbunghii seed polysaccharides from different regions in Guizhou Province were not the same. In terms of physical and chemical properties, the extraction ratio of wild Rosa roxbunghii seed polysaccharides in region QD3 was the highest (26.23%); the solubility of wild Rosa roxbunghii seed polysaccharides in region QD5 was the best (98%); the holding oil capacity of wild Rosa roxbunghii seed polysaccharides in region QD9 was the highest (5.06 g/g) and the content of galacturonic acid was the highest (55.90%); the content of protein in wild Rosa roxbunghii seed polysaccharides in region QD7 was the highest (18.53%); and the content of neutral sugar in wild Rosa roxbunghii seed polysaccharides in region QD10 was the highest (15.04%). In terms of in vitro antioxidant activity, the wild Rosa roxbunghii seed polysaccharide from region QD3 had the strongest 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cationic radical scavenging ability [half maximal inhibitory concentration (IC₅₀) value=0.09 mg/mL]; the wild Rosa roxbunghii seed polysaccharide from region QD10 had the strongest hydroxyl radical scavenging ability (IC₅₀ value=0.24 mg/mL); and the wild Rosa roxbunghii seed polysaccharide from region QD2 had the strongest 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging ability (IC₅₀ value=0.13 mg/mL). In terms of application quality, the hardness of the cookie formula with wild Rosa roxbunghii seed polysaccharides from region QD4 was the largest; and the crispiness of the cookie formula with wild Rosa roxbunghii seed polysaccharides from region QD1 was the best. Conclusion The quality of wild Rosa roxbunghii seed polysaccharides from different regions in Guizhou Province is obviously different and has its own characteristics. The results of this study can provide a theoretical basis for developing functional products from wild Rosa roxbunghii seed polysaccharides, broadening the way of deep processing and utilization of wild Rosa roxbunghii fruit, improving the economic benefits of wild Rosa roxbunghii fruit, and providing data reference for the development of related industries and scientific research.

Brassica rapa L., a biennial herb belonging to the genus Brassica of the family Cruciferae, is a unique edible plant resource with medicinal, food, and feed uses. It is rich in various functional components with high content, which vary due to different growth environments. This paper reviewed the recent research progress on the functional components of Brassica rapa L. and the development and utilization of functional foods. It introduced the research status of functional components such as vitamins, amino acids, mineral elements, polysaccharides, flavonoids, and saponins in Brassica rapa L., including their types, content, and physiological functions. It pointed out the deficiencies in the analysis and research of functional components and the development of functional foods. Simultaneously, it provided an outlook on the future development of the Brassica rapa L. industry, aiming to provide valuable references for further research on the functional components of Brassica rapa L. and promote the development and utilization of functional foods.

In the context of public health awareness and the ongoing enhancement of social living standards, tea polyphenols have garnered significant attention due to their associated health benefits. However, the instability of tea polyphenols and their poor bioavailability—stemming from environmental sensitivity—render them susceptible to oxidation and degradation during processing and utilization. This instability severely impacts the bioactive potential of tea polyphenols, highlighting considerable limitations in their application. Consequently, it is crucial to implement effective strategies aimed at improving the bioavailability of these compounds. The extraction technology employed for tea polyphenols plays a pivotal role in determining their product efficacy and applications. This paper provided a review of the composition, extraction methodologies, and metabolic absorption processes related to tea polyphenols. Furthermore, it summarized recent advancements in enhancing the bioefficacy of tea polyphenols through various nanotechnological systems—including nano-emulsions, nanoparticles, and nano-liposomes. The findings presented herein provide valuable insights for optimizing the utilization and development of products derived from tea polyphenols.

Objective To develop a nutritional beverage rich in Auricularia auricula polysaccharide and polypeptide, explore its biological activity in health care. Methods Polysaccharides and polypeptide were extracted from high-quality Auricularia auricula by enzymatic hydrolysis. The regulation of blood pressure and antioxidant activity were evaluated by in vitro experiments, and the content was determined. With sensory evaluation as the key index, the best formula was finally determined by screening sweeteners, sour agents and stabilizers. Results The optimum formula was as follows: The addition amount of Auricularia auricular polypeptide extract was 0.1 %, the addition amount of Auricularia auricular polysaccharide extract was 0.5%, the addition amount of citric acid was 0.04%, the addition amount of sucrose was 6%, the polysaccharide content was 528.1 mg/100 mL, the polypeptide content was 177.9 mg/100 mL, and the angiotensin converting enzyme (ACE) inhibition rate was (58.61±0.72)%. The scavenging rate of 1,1-diphenyl-2-picrylhydrazyl (DPPH) was (68.22±1.06)%, the scavenging ability of hydroxyl radical was (70.31±0.68)%, and the scavenging ability of superoxide anion was (61.70±0.37)%, which indicated that the beverage had good health care effect in regulating blood pressure, blood glucose and antioxidant. Conclusion The beverage not only retains the traditional health benefits of Auricularia auricula, but also optimizes the taste through scientific matching and advanced processing technology to obtain higher content of polysaccharides and peptides. The verification results of its biological activity provide a scientific basis for the commercial production of Auricularia auricula beverage in the field of health care.

Objective To study protective effects of total polyphenols from Nymphaea candida (NCTP) on lipopolysaccharide (LPS) induced inflammatory injury in A549 cells. Methods Polyphenol content in NCTP was determined by Folin-Ciocalte method, and its characteristic components were detected by high performance liquid chromatography (HPLC). A549 cells were treated with 1.0 μg/mL LPS for 12 h to induce inflammatory damage model, and cell counting kit-8 (CCK-8) method was used to screen out the optimal intervention concentration of NCTP. The experiment was divided into control group, lipopolysaccharide model group, dexamethasone (DXM 0.039 μg/mL) group, and NCTP (6.0, 15.0, 30.0 μg/mL) groups. The levels of nitric oxide (NO), prostaglandin E2 (PGE2), malondialdehyde (MDA), superoxide dismutase (SOD) and glutathione (GSH) were detected by biochemical method. Enzyme-linked immunosorbent assay (ELISA) was used to detect the expression of interleukin-1β (IL-1β), interleukin-6 (IL-6) and tumor necrosis factor-α (TNF-α) in A549 cells. The expression of related proteins [Kelch-like ECH-associating protein 1 (Keap1), nuclear factor erythroid 2-related factor 2 (Nrf2), heme oxygenase-1 (HO-1)] in nuclear factor erythroid-2-related factor 2/heme oxygenase 1 (Nrf2/HO-1) signaling pathway was detected by Western Blot. Results The content of total polyphenols in NCTP was (90.15±0.17)%, and the content of isostrictiniin, ellagic acid and nicotiflorin was (28.05±0.02)%, (2.15±0.03)% and (3.50±0.01)%, respectively. The mass concentrations of NCTP screened by CCK-8 were 6.0, 15.0, 30.0 μg/mL. After LPS stimulation of A549 cells, the expressions of intracellular inflammatory mediators NO, PGE2 and inflammatory factors IL-1β, IL-6 and TNF-α were significantly increased (P<0.01), indicating that the inflammatory damage model of A549 cells was successfully constructed. Compared with the model group, NCTP significantly inhibited the expression of NO, PGE2, IL-1β, IL-6, TNF-α and MDA and increased the activities of SOD and GSH in LPS-induced A549 cells. Compared with the model group, NCTP also significantly increased the expression of Nrf2 and HO-1 proteins in the damaged cells, and decreased the expression level of Keap1 proteins. Conclusion NCTP has the better protective effect on LPS-induced inflammatory injury in A549 cells, and its mechanism is relative to the regulation of the Nrf2/HO-1 signal pathway. The results of this study can provide a basis for the research and development of functional foods with this effective part to prevent respiratory diseases.

Objective To investigate the variation in heavy metal elements content in Mizuhopecten yessoensis and Anadara broughtonii from the Dalian Region. Methods Samples of Mizuhopecten yessoensis and Anadara broughtonii were collected monthly over the course of a year in Dalian. The content of heavy metal elements, including Pb, Cd, Cr, and Cu, were determined using inductively coupled plasma mass spectrometry. The study examined the monthly trends in the accumulation of these elements in the 2 types of shellfish. The single-factor pollution index method and the target hazard quotient method were used to evaluate the consumption risk and potential health risks to humans from consuming shellfish products with accumulated heavy metals. Results The Cd content in Mizuhopecten yessoensis peaked in March, with the highest detected value reaching 4.50 mg/kg, exceeding the national food safety standard limit. The Cu content in Mizuhopecten yessoensi was significantly higher in March, April, and October compared to other months, but all annual detection values were below the limit. In Anadara broughtonii, the Cd content peaked in March and April, with the highest detected value being 1.92 mg/kg, but no significant variation pattern was observed in other months, and all annual detection values were below the limit. The content of other heavy metal elements did not show significant variation patterns over time or seasons. Conclusion The heavy metal content in Mizuhopecten yessoensis shows the most significant monthly variation. For Cd, Mizuhopecten yessoensis are contaminated in March, April, and May, posing health risks if consumed. Anadara broughtonii remaines within safe consumption levels throughout the year, with lower health risks.

With the wide application of strains in food field, its safety has been paid more and more attention. Safety evaluation includes domestic and foreign safety evaluation data, whole genome sequencing, animal pathogenicity test, drug resistance test, etc. Among them, pathogenicity refers to the ability of microbial strains to infect the host and cause health damage and diseases, and is an important project of strain safety evaluation. The paper systematically investigated the safety management regulations and animal pathogenicity evaluation requirements of strains in food field at home and abroad, and conducted a comprehensive comparative analysis of the reported animal pathogenicity evaluation methods, aiming to lay a foundation for the application of animal pathogenicity evaluation in the safety evaluation of strains in food and other fields in China.

Objective To explore the applicability of different Zea mays L. varieties in the processing of functional beverages and analyze the impact of their physical and chemical properties on processing efficiency and product functional indicators, meanwhile, study and compare the retention effects of traditional hydrothermal sterilization and ultra-high-pressure sterilization techniques on the functional components and sensory quality of Zea mays L. juice. Methods The 4 kinds of Zea mays L. varieties, including 3 kinds of sweet Zea mays L. varieties and 1 kind of waxy Zea mays L. variety, were selected for evaluation. Key parameters such as juice yield, sugar content, protein, vitamin C, total phenols and dietary fiber were measured. Zea mays L. juice samples were subjected to sterilization treatments using water-heat sterilization and ultra-high-pressure sterilization. The effects of these treatments on microbial safety, sensory evaluation, and nutritional indicators were compared. Results Significant differences in nutritional and functional indicators were observed among the Zea mays L. varieties. The “Xuetian 7401” sweet Zea mays L. variety demonstrated remarkable advantages in juice yield, sugar content, and dietary fiber content, making it the optimal raw material. Compared to water-heat sterilization, ultra-high-pressure sterilization more effectively preserved soluble dietary fiber while minimizing sedimentation and sensory quality deterioration. A 15-minute ultra-high-pressure sterilization treatment ensured microbial safety while maximizing the retention of functional and sensory properties of the beverage. Conclusion The “Xuetian 7401” sweet Zea mays L. is an ideal raw material for developing high-quality functional Zea mays L. beverages. Ultra-high-pressure sterilization, with its low-temperature and non-thermal characteristics, is superior to traditional water-heat sterilization in preserving functional components and optimizing sensory attributes. This study provides a scientific reference for the selection of raw materials and process optimization for functional Zea mays L. beverages, contributing to enhanced market competitiveness and consumer acceptance.

In recent years, the incidence of glucose and lipid metabolism-related diseases has increased significantly, often accompanied by dysbiosis of the gut microbiota. Mannans, as a class of functional polysaccharides with diverse sources, play an important role in regulating the gut microbiota and impacting host health, garnering widespread attention. This review delved into the structural characterization of glucomannans, galactomannans, and mannan oligosaccharides from various sources, with particular emphasis on the impact of mannans on the gut microbiota and their potential applications in precision nutrition. Studies indicated that mannans could selectively promote the growth of probiotics such as Bifidobacterium and Lactobacillus, while inhibiting the proliferation of pathogens like Escherichia coli, affecting the production of short-chain fatty acids and the metabolism of branched-chain amino acids, thereby optimizing the structure and function of the gut microbiota. The review also summarized the intestinal fermentability of mannans and their health benefits in metabolic diseases such as diabetes, hyperlipidemia, and obesity, offering new intervention strategies for the prevention and treatment of various chronic diseases.