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.

Objective To establish an efficient method for assessing the authenticity of Citrus reticulata Blanco honey. Methods High performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) was utilized for the qualitative and quantitative analysis of plant compounds present in Citrus reticulata Blanco honey. The authenticity of commercially available Citrus reticulata Blanco honey was evaluated by integrating characteristic components with HPLC fingerprints. Results A total of 6 kinds of components were identified in Citrus reticulata Blanco honey, namely caffeine, cis,trans-abscisic acid, 5-methoxybrevosin, pinocembrin, kaempferol and chrysin. Caffeine exhibited a relatively high concentration, with an average content of 9.45 mg/kg. Thus, it was regarded as a characteristic component of Citrus reticulata Blanco honey. The authenticity assessment of 6 kinds of Citrus reticulata Blanco honeys available on the market revealed that 4 brands exhibited superior quality, one brand might be adulterated with other components, and one brand could potentially be counterfeit Citrus reticulata Blanco honey. Conclusion This study presents a novel methodology that synergistically combines characteristic component profiling with HPLC-fingerprinting technology for authenticity assessment of Citrus reticulata Blanco honey. This study provides a theoretical foundation for grading Citrus reticulata Blanco honey and enhancing its added value.

Objective To develop a Dioscorea polystachya-based probiotic beverage and assess its shelf life. Methods Using Dioscorea polystachya as the raw material, pH, viable cell count, and sensory evaluation were selected as indicators to screen suitable fermentation strains. The fermentation process was optimized through orthogonal experiments. The changes in viable cell count, sensory quality, soluble solids, pH, and total phenolic content of the beverage were studied during 30 days of storage at different temperatures (4, 25, 35 °C). A shelf life model was established based on the Arrhenius equation and first-order kinetic reaction, which was then used to predict the shelf life of the Dioscorea polystachya probiotic beverage. Results Lactobacillus plantarum, Streptococcus thermophilus and Lactobacillus bulgaricus were selected as the fermentation strains, with a ratio of 1:2:2. The optimal fermentation conditions were 4.5% sucrose, 4% inoculum, 48 hours fermentation time, and a fermentation temperature of 33 °C. The beverage stored at 4 °C showed better stability. The chemical kinetics model predicted the shelf life of the Dioscorea polystachya probiotic beverage to be 37 days under 4 °C storage conditions. Conclusion By optimizing the fermentation process and establishing a shelf life prediction model, this study provides theoretical and technical support for the production and storage of Dioscorea polystachya probiotic beverages, which can maintain good quality for an extended period under low-temperature storage conditions.

The popularization of the concept of health in the new era has made the public extremely concerned about food safety. As an important factor affecting food safety, multi-pesticide residues have become the focus of attention for dietary consumers. This paper focused on the cumulative dietary exposure risk of multi-pesticide residues and reviewed the research progress in this field at home and abroad, covering aspects such as assessment frameworks, assessment methods, assessment software and databases. Secondly, it discussed and analyzed the differences in the cumulative dietary risk assessment systems of different international organizations and countries as well as the latest research methods at home and abroad, such as the introduction of advanced data analysis technologies and the adoption of multidisciplinary research models, to comprehensively assess the cumulative dietary exposure risk of multi-pesticide residues. Thirdly, it clarified the importance of relevant databases and software in the assessment process and pointed out the difficulties in data grouping, acquisition and standardization in the current risk assessment research. Finally, it putted forward reasonable suggestions in view of the current situation and existing problems of the cumulative dietary risk assessment of multi-pesticide residues, aiming to provide theoretical support for food quality and safety and the green development of pesticides in the new era.

Excessive intake of fat in human body is the main cause of obesity and cardiovascular and cerebrovascular diseases. With the gradual enhancement of national health awareness, people gradually pay attention to fat substitutes with low calorie and low energy. Fat substitutes can not only meet people's sensory needs for color, fragrance and taste of food, but also reduce the intake of fat without changing the taste quality of food, which is of great significance to prevent various chronic diseases. Therefore, producing low-fat or fat-free food is an important way to improve people's eating habits and improve people's health. Fat substitutes are a kind of substances that mimic the fat in natural foods, which can be divided into 3 types: Fat substitutes (esterified derivatives of fatty acids, with almost zero digestibility in human body), fat simulators (carbohydrate fat simulators and protein fat simulators) and compound fat simulators. Fat substitutes can reduce the fat content in food, and more importantly, they can improve the oral sensory lubrication texture of food. This paper summarized the application and development prospect of fat substitutes in modern food research at home and abroad, in order to provide guidance for the research and development of low-calorie diet.

Objective To develop a method for analysis of 20 kinds of macrolides and lincomasides in mutton by ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). Methods Samples were initially extracted with acetonitrile, and the supernatant was concentrated to near dryness. The residues were further extracted with 50% methanol, and the 2 extracts were combined and diluted with a weak alkaline buffer solution (pH 8.0). The mixture was then concentrated and purified using an HLB solid-phase extraction cartridge. A methanol/5 mmol/L ammonium acetate solution (1:1, V:V) was used for final dilution. Detection was performed in positive ion multiple reaction monitoring mode. A matrix-matched standard curve was prepared for quantification. Chromatographic and mass spectrometry parameters were optimized for the 20 kinds of target compounds, while the effects of different mobile phases, extraction solvents, and purification methods on extraction efficiency and purification quality were thoroughly investigated. Results The 20 kinds of macrolides and lincomasides demonstrated excellent linearity within their respective ranges, with correlation coefficients (r²) exceeding 0.999. Recoveries ranged from 64.7% to 94.2%, the relative standard deviation was between 3.8% and 11.0%. Conclusion The developed method is sensitive, accurate, and suitable for the simultaneous detection of 20 kinds of macrolides and lincomasides in mutton.

Objective To process, annotate and analyze the genomic data of the high temperature resistant Bacillus amyloliticus BA-DES4 by biological software and databases, and to functionally annotate the strain characteristics at the gene level. Methods Metabolic signaling pathways were analyzed by metabolic signaling pathways kyoto encyclopedia of genes and genomes (KEGG) and gene ontology (GO), clusters of orthologous groups of proteins (COG), non-redundant protein (NR) database, etc., which were compared with the predicted gene sequences to obtain the gene function annotation table. The protein sequences of the predicted genes were compared with COG, KEGG and GO databases for BLASTP analysis, to realize the prediction of gene annotation information and function prediction. Results The database analysis showed that the number of bases was 4188731, and the GC content accounted for 46.18%. There were 4445 protein genes, with a total length of 3696380 bp. Functional annotation of genomic protein coding genes showed that the highest proportion of COG-annotated genes was for G (carbohydrate transport and metabolism), followed by K (transcription), which indicated that protein genes encoded in the COG database were mainly involved in the basic cellular function. The GO annotation revealed that the predominant gene types and genes were classified under biological processes. The carbohydrate-active enzymes (CAZy) annotation identified hydrolytic enzymes as the most prevalent category. The KEGG annotation showed that carbohydrate metabolism accounted for the highest number of genes. In the environmental information category, information transduction emerged as the most significant percentage. In the high-temperature resistant Bacillus amyloliticus BA-DES4, 11 genes were found to encode cellulases, with β-glucosidase and endoglucanase being the genes encoding enzymes. Conclusion In this study, the genomic data of Bacillus amyloliticus BA-DES4 is processed, annotated and analysed in order to further explore the research potential of the strain, to better investigate the regulatory mechanism of cellulose production in Bacillus amyloliticus BA-DES4 and to provide a theoretical basis for subsequent experiments.

Objective To optimize the fermentation process with fresh Capsicum annuum L. as raw materials using Lactiplantibacillus plantarum L. and analyze the quality of fermented Capsicum annuum L. under the optimized conditions. Methods Using single factor and orthogonal experiments, the fermentation parameter of fermented Capsicum annuum L. inoculated with lactic acid bacteria were optimized and verified for the optimized fermentation condition. The changes of total acid, reducing sugar, nitrite content, and volatile substances were studied during the fermentation process of Capsicum annuum L. under the condition of the optimal parameters. By comparative analysis, the quality characteristics of strongly fermented Capsicum annuum L. were obtained. Results Under the condition of optimized fermentation parameters (fermentation temperature 35 ℃; fermentation time 10 d; lactic acid bacteria addition 4%; salt addition 4%), fermented Capsicum annuum L. showed sensory scores of 83.00±0.16, pH 3.38±0.02, total acid content of (15.55±0.24) g/kg, L^* of 36.76±0.82, a^* of 22.45±0.65, b^* of 4.04±0.43, and soluble solid substance of (13.07±0.03)%. Lactic acid and malic acid were the main organic acids of fermented Capsicum annuum L., and their contents were (1.9611±0.0800) mg/mL and (1.8600±0.1000) mg/mL, respectively. The flavor substances mainly included acids, esters, ketones, alcohols, and hydrocarbons. Among them, acids accounted for 65.45% of the relative content of total flavor substances. Conclusion Fermentation with lactic acid bacterium strain can enhance brightly fresh redness, crisp, rich aroma, suitable acidity, uniform texture and excellent taste, which are widely accepted by consumers.

Objective To investigate the uric acid-lowering effects of compound postbiotic powder in hyperuricemia. Methods In vitro experiments verified that the metabiotic powder had 2 kinds of effects: Inhibiting xanthine oxidase (XOD) activity and degrading uric acid, and then establishing a rat hyperuricemia model, and giving postbiotic powder treatment, respectively, the changes in body weight, joint growth, serum uric acid (UA) content, serum XOD activity, liver and kidney function, and total cholesterol (TC) in blood lipids, triglyceride (TG) level were compared. Results The sample significantly reduced the serum UA content, serum urea nitrogen (BUN), creatinine (Cr) and TC levels in rats with hyperuricemia. It could effectively reduce the activities of serum XOD, aspartate aminotransferase (AST) and alanine aminotransferase (ALT). Conclusion Postbiotic powder has the effect of lowering uric acid, and also has a certain therapeutic effect on liver and kidney injury and dyslipidemia caused by hyperuricemia, and the therapeutic effect is positively correlated with the intake of postbiotic powder.

Objective To understand the contamination level of glycidyl esters (GE) in edible vegetable oils and to evaluate the dietary exposure risk of GE in Shanghai residents. Methods Based on the monitoring data of GE in edible vegetable oil sold in Shanghai in 2024, combined with the vegetable oil consumption data of Shanghai residents in 2024, the GE exposure of Shanghai residents via vegetable oil was calculated by simple distribution assessment method, and the margin of exposure (MOE) method was used to assess the health risk. Results The detection rate of GE in 178 edible vegetable oils was 94.4%, with an average content of 360.8 μg/kg and a maximum value of 5470.0 μg/kg. According to the EU regulations on the limit values of GE in vegetable oils, it was found that the exceeding standard rate of GE in vegetable oil was 5.6%. The mean content of GE in rice oil (1169.3 μg/kg) was the highest, followed by camellia seed oil (657.8 μg/kg) and corn oil (499.0 μg/kg). The mean daily exposure and 95th percentile exposure of GE from edible vegetable oils in Shanghai residents aged ≥3 years old were 0.208 and 0.497 μg/kg bw, the MOE values were 11538 and 4829, respectively, and P₉₅ MOE was less than 10000. The mean MOE value of GE exposure through vegetable oil in residents aged 3 to 17 years old was less than 10000. The P₉₅ MOE values of GE exposure through vegetable oil in 4 different age groups were all less than 10000. Conclusion The health risk of GE intake via edible vegetable oil in Shanghai residents is generally at an acceptable level. However, the health risks of GE exposure for individuals aged 3 to 17 year old and those with high consumption of vegetable oil still need to be focused.