In recent years, the safety concerns arising from the illegal use of drugs in bean sprouts have become increasingly prominent. Therefore, the effective detection of various illicitly used drugs in bean sprouts is crucial to ensuring consumer health. This review introduced the categories, functions, and hazards of common prohibited additives in bean sprouts, including plant growth regulators, antibiotics, and fungicides. It provided an overview of the current situation of supervision, standard detection methods, and risk assessment. At the same time, the review analyzed the application, advantages, and disadvantages of different pretreatment and purification methods applied in the determination of various prohibited additives. Furthermore, in view of several potential hazardous substances with high detection rates in bean sprouts, the existing detection methods were expounded and evaluated with the advantages and disadvantages. Finally, this article summarized the research progress on simultaneous multi-drug residue detection in bean sprouts, and proposed future directions. The aim is to provide a reference for high-throughput screening of various additives in bean sprouts, establish relevant standards, and offer technical support for the scientific and rational quality control of bean sprouts.

Chinese sour bamboo shoot, as a traditional fermented food, is mainly made from fresh bamboo shoots through natural fermentation or inoculated fermentation. It is widely popular in Southern China due to its unique flavor and rich nutritional content. Sour bamboo shoots are rich in cellulose, vitamins, minerals, and various beneficial microorganisms, offering significant nutritional value. Their distinctive sour taste and aroma primarily originate from volatile and non-volatile compounds produced during the fermentation process, including lactic acid, acetic acid, esters, and alcohols. In recent years, with the development of modern fermentation technology, researchers have made significant progress in the selection of fermentation strains, optimization of fermentation conditions, and product quality control of sour bamboo shoots. This article reviewed the main nutritional components, flavor compounds, and the research progress of its fermentation technology, providing a theoretical basis for improving the production process of pickled bamboo shoots, enhancing product flavor quality, and achieving standardized production.

Objective To develope a method based on organic solvent extraction and solid phase extraction purification combined with ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) for the simultaneous determination of 23 kinds of perfluorinated and polyfluoroalkyl substances (PFASs), including perfuluorocarboxylic acids, perfluoroalkyl sulfonic acids, and fluorotelomer sulfonic acids, in freshwater fishes. Methods The chromatographic conditions and mass spectrometry parameters were optimized, and the effects of extraction solvent and solid phase extraction column fillers on sample recovery and purification were investigated. The optimal sample pretreatment and instrument conditions were determined. Freshwater fish samples were directly extracted with 2% formic acid and purified using a lipid removal PPR Pro column. With 5 mmol/L ammonium formate aqueous solution and methanol as mobile phase, the target substances were separated by C₁₈ chromatographic column. The mass spectrum was detected by electrospray ion source (ESI^-), multi reaction monitoring (MRM) and stable isotope internal standard method. Results The 23 kinds of target PFASs had a good linear relationship within 0.5-100.0 ng/mL mass concentration range (r²>0.980), with the limits of detection was 0.030-0.146 μg/kg and the limits of quantification were 0.100-0.567 μg/kg. The spiked recoveries of serum sample were 72.9%-111.0%, with relative standard deviations of 3.0%-17.5% (n=9). Conclusion The method has the advantages of simple operation, high sensitivity, strong anti-interference and good precision, and is suitable for the rapid detection and analysis of 23 kinds of perfluoroalkyl carboxylic acids, perfluoroalkyl sulfonic acid and polyfluorotelomeric sulfonic acid in freshwater fish.

Tannins, a diverse group of polyphenolic compounds found within botanical realm, are extensively utilized across the food processing industry, medicinal applications, and cosmetics production. Considering the inherent bitter or sour characteristics of tannins, the regulation of their concentration is crucial for enhancing the quality of food products. In the context of tannin degradation processes, microorganisms harness the catalytic prowess of tannase to effectuate the degradation of tannins. Tannase is mainly produced by bacteria and fungi derived from microorganisms during metabolic processes. Its role in tannin degradation is not only to ameliorate the inhibitory effects of tannins on microbial populations but also to enhance the metabolic recycling of the byproducts derived from tannin degradation. Considering the biochemical diversity and enzymatic stability inherent to tannases, these enzymes have garnered extensive application within a multitude of industrial sectors, including but not limited to food processing, animal feed production, pharmaceutical development, and chemical manufacturing. The article provided a concise overview, elucidating the structural classification and degradation pathways of tannins while articulating the enzymatic mechanisms employed by microorganisms to metabolize them. It summarized the applications of tannase in food sectors such as nuts, tea, juice, and noodles, and explored the potential of current methods for screening high-yield, high activity, and high degradation rate tannase strains. These efforts aimed to provide references for the development of high-quality microbial resources and the expansion of enzymatic catalytic functional characteristics.

Cancer is one of the major diseases with the highest mortality rate in the world, and its prevention and treatment have been the focus of academic research. Tea pigments are a class of polyphenol oxidative polymers from tea leaves, which are mainly classified into theaflavins, thearubigins and theabrownins. They are rich in active phenolic hydroxyl groups and other active groups, and also have antioxidant, anti-inflammatory, antibacterial, anticancer and other bioactive functions. In recent years, tea pigments have received more and more attention in the field of anticancer research due to their naturalness, safety and high efficiency. This paper reviewed the formation of different tea pigments and their biological activities, systematically elaborated the potential mechanisms of action on cancer cells, mainly including inhibition of cellular value-addition, induction of apoptosis, regulation of cell cycle, control of cellular signal pathways, and regulation of intestinal flora. This provides a theoretical basis for expanding the application of tea pigments in ameliorating diseases, developing functional foods and expanding industrial fields.

Objective To establish an analytical method for the determination of gamithromycin residues in raw milk based on matrix external standard method combined with through type purification column (EMR-Lipid) and high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS). Methods The samples were extracted with acid acetonitrile, purified by the EMR-Lipid through type purification column, gradient eluted through a BEH C₁₈ chromatographic column. Detection was carried out in the electrospray positive ion multiple reaction mode, and quantification was performed using the matrix external standard method. Results Calibration curves were linear in the range of 0.5-20.0 ng/mL with correlation coefficients more than 0.99. The limit of detection (LOD) was 0.5 μg/kg, limit of quantification (LOQ) was 1.0 μg/kg. Gamithromycin showed a matrix enhancement effects in raw milk. After matrix blank curve correction, the average recoveries of gamithromycin at different spiked concentrations ranged from 74.0% to 77.0%, and the relative standard deviations (RSD) of the determination results were from 3.92% to 4.57%. Conclusion This method is accurate, sensitive, stable, simple, and easy to operate, it can be used for the rapid determination and quantitative analysis of gamithromycin residues in raw milk, providing technical support for monitoring the residual amount of gamithromycin in raw milk.

Objective To prepare a high-titer monoclonal antibody detection kit for aflatoxin B₁ (AFB₁) and rapidly and accurately detect AFB₁ in food. Methods By carbodiimide method, AFB₁ was conjugated with bovine albumin (BSA) to form immune antigen, and with chicken ovalbumin (OVA) to prepare detection antigen. AFB₁ monoclonal antibody was prepared by immunizing mice, cell fusion, screening of hybridoma cells, inducing ascites in vivo, isolation and purification, and a kit for rapid detection of AFB₁ was developed. Results The prepared monoclonal antibody had a titer of up to 1:27 w and showed weak cross-reactivity to Shentuqumycin, with a reaction rate of 13%. No cross-reactivity was observed with the other 2 compounds. The relative standard deviation of the intra- and inter-batch tests for the spiked samples was 2.6%-3.6% and 5.0%-8.0%, respectively. The recoveries were 89.82%-103.64%. The detection sensitivity (median inhibitory concentration value) was 650 pg/mL, with a detection range of 156-5000 pg/mL with the limit of detection of 100 pg/mL. When AFB₁ content was detected in corn flour from different origins, the detection results were 9.756, 2.483, 3.995, 39.080 and 7.831 μg/kg. Conclusion This research has prepared high-titer monoclonal antibodies against AFB₁. These antibodies can not only be utilized for the development of test kit detection experimental methods but also lay the foundation for the development of rapid test strips based on AFB₁ monoclonal antibodies and the colloidal gold method.

Objective To study and analyze the content of aflatoxins in Hunan characteristic chili sauce and the main sources of aflatoxin contamination. Methods Content of aflatoxins in raw materials, wheat germ, semi-finished products, and finished products in Hunan characteristic chili sauce enterprises for 3 consecutive years was tracked and monitored. Traditional cultivation methods and gene sequencing technology was used to isolate and identify fungi in key production processes, and determine the main source links and strains of aflatoxins in Hunan characteristic chili sauce. Results Due to the influence of traditional techniques, the content of aflatoxin in spicy sauce products of various enterprises was unstable, with the highest aflatoxin content occurring in the wheat germ stage. Rhizopus and Aspergillus oryzae may be the main dominant microorganisms in the growth of spicy sauce. The 14 strains of fungi were isolated and screened from samples with high levels of aflatoxin, of which 6 strains were Aspergillus flavus. Through verification and traceability analysis, it was found that the main source of aflatoxin content in spicy sauce was Aspergillus flavus in raw materials or wheat germ. Conclusion Important step in the production of aflatoxin in Hunan characteristic chili sauce is the wheat germ making process, and the main source of aflatoxin is Aspergillus flavus. Therefore, the isolation, identification, and traceability research of Aspergillus flavus in Hunan characteristic chili sauce have important guiding significance for the quality and safety control of Hunan characteristic chili sauce.

Objective To evaluate the effects of sub-chronic doses of paralytic shellfish toxins (PSTs) on the livers of mice. Methods In the present study, the effects of different dose concentrations PSTs on hepatic lipid metabolomics were assessed by oral gavage using the lipidomics technique. Results Exposure to the high-and medium-dose group (greater than 100 µg STXeq/kg BW) resulted in abnormal lipid metabolism, with glycerophospholipids (GP) as the major differential lipid metabolites, phosphatidylethanolamine (18:3/22:6) [PE (18:3/22:6)], PE (16:0/18:0), and 16(17)-epoxydocosapentaenoic acid were lower, whereas the relative content of lysophosphatidylethanolamine (P-16:0/0:0) was elevated in relative levels of these lipids, which might serve as biomarkers of liver injury due to PSTs exposure. In contrast, the low dose group (45 µg STXeq/kg BW) did not significantly affect mouse liver lipids. Metabolic pathway enrichment analysis of differential lipids showed that α-linolenic acid metabolism, glyceride metabolism, arachidonic acid metabolism, and steroid hormone biosynthesis were collectively involved in lipid metabolism in the 3 kinds of PSTs experimental groups. Conclusion The effects of PSTs on hepatic lipid metabolism in mice are characterized by a dose-dependent pattern, and lipid dysfunction may affect the neurotoxic effects of PSTs. This study provides a theoretical reference for exploring the mechanism of hepatic injury by PSTs in mice.

Objective To explore the effects of common food preservatives on the abundance and flora structure of antimicrobial-resistant bacteria in Crassostrea gigas. Methods The control group was refrigerated at 4 ℃, and the experimental group was refrigerated at 4 ℃ after soaking with potassium sorbate, chitosan, Nisin and ɛ-polylysine, respectively. The change of antimicrobial-resistant bacteria content in Crassostrea gigas treated with different food preservatives was analyzed by antimicrobial-resistant plate counting method. The structural changes of antimicrobial-resistant bacteria were analyzed by high-throughput sequencing of 16S rRNA amplicon. Results Potassium sorbate and chitosan could significantly reduce the number of resistant bacteria of single and multiple antimicrobials; Nisin significantly reduced the number of resistant bacteria to co-trimoxazole, chloramphenicol, gentamicin, and bacteria resistant to 2, 3, or 4 antimicrobials simultaneously; ε-polylysine significantly decreased the number of ciprofloxacin resistant bacteria, co-trimoxazole resistant bacteria, chloramphenicol resistant bacteria, gentamicin resistant bacteria and resistant bacteria resistant to 3 or 4 kinds of antimicrobials at the same time. Potassium sorbate and chitosan had a significant effect on the composition of tetracycline and ciprofloxacin resistant bacteria, and Nisin and ε-polysine had a significant effect on the composition of co-trimoxazole resistant bacteria. Conclusion The research results show that the content of antimicrobial-resistant bacteria in Crassostrea gigas can be controlled by applying appropriate food preservatives, food preservatives can affect the composition of culturable antimicrobial-resistant bacteria in Crassostrea gigas and different preservatives can inhibit specific antimicrobial-resistant bacteria, which provides a new idea for the establishment of antimicrobial-resistant bacteria control techniques in Crassostrea gigas.