Objective To evaluate the effect of Phyllanthus emblica L. and Lyciumbarbarum L. compound on sleep improvement in mice. Methods Balb-c mice were used as the research subjects and randomly divided into 5 groups: Control group, positive drug group, low-dose group of Phyllanthus emblica L. and Lyciumbarbarum L. compound (3.75 g/kg), medium-dose group (7.50 g/kg), and high-dose group (15.00 g/kg). Each mice received a single dose daily for 30 consecutive days. The efficacy in improving sleep in mice was assessed through direct sleep experiments, pentobarbital sodium subthreshold dose hypnosis experiments, pentobarbital sodium sleep time extension experiments, and barbiturate sodium sleep latency experiments. Additionally, the levels of 5-hydroxytryptamine (5-HT), dopamine (DA), tryptophan hydroxylase (TPH), and γ-aminobutyric acid (GABA) in the brain tissue of mice were measured using enzyme-linked immunosorbent assay colorimetric kits. Results The results showed that compared with the control group, the 3 dose groups of the combination of Phyllanthus emblica L. and Lyciumbarbarum L. compound increased the sleep rate of mice by 50%, 70%, and 90%, respectively. Additionally, all 3 dose groups significantly prolonged the pentobarbital sodium-induced sleep time in mice (P<0.01), and the high-dose group had a significantly longer sleep time than the positive drug group (P<0.01). Furthermore, the medium and high-dose groups of Phyllanthus emblica L. and Lyciumbarbarum L. compound significantly shortened the sleep latency of mice (P<0.05 or P<0.01). The measurement of neurotransmitter indicators showed that compared with the control group, the Phyllanthus emblica L. and Lyciumbarbarum L. compound, significantly increased the levels of 5-HT and GABA in the brain tissue of mice (P<0.01 or P<0.05) and significantly reduced the content of DA (P<0.01). However, it had no significant effect on the TPH content in the brain tissue of mice (P>0.05). Conclusion The Phyllanthus emblica L. and Lyciumbarbarum L. compound has a significant effect on improving sleep in mice.

Theaflavins (TF) are water-soluble pigments in tea. They possess rich biological activities such as antioxidant, antibacterial, alleviating metabolic syndrome, anti-inflammatory, tooth-protecting, neuroprotective, and antidepressant effects, and thus have broad application prospects. Given the complex structure, unstable chemical properties, low extraction efficiency, and the difficulty in obtaining TF, the oxidative preparation of TF has attracted significant attention. Oxidation preparation methods of TF include the chemical method and the enzymatic method. Chemical method utilizes a chemical oxidant. It features a uniform oxidation degree and strong controllability, and generates more ester TF in an acidic environment. However, the chemical oxidation method has poor specificity. Consequently, it is necessary to protect the hydroxyl group on the catechin A-ring to enhance the yield of TF. Moreover, the amount of oxidant required is large, and safety is a concern. In enzymatic preparation, polyphenol oxidase and peroxidase are employed. The conditions are mild, efficient, and specific. Efficiency of enzymatically preparing TF is influenced by the sources and types of oxidases, substrate composition, and reaction parameters. Yield of TF can be increased by preferentially oxidizing the oxidases of catechol catechins, increasing the proportion of biphenyl catechins, and reacting for an extended period in a weak-acid and low-temperature environment. Nevertheless, the current preparation methods still face problems such as a low extraction rate and low product purity. This paper discussed 2 kinds of oxidation preparation methods, and summarized their biological activities, in order to provide reference for the industrial production and application research of TF.

With the continuous improvement of people's consumption capacity and consumption level, baking foods are deeply loved by consumers for their rich nutrition, great taste, fashion, easy to carry and other characteristics. Baking foods often need to dehydrate the dough through high temperature and dry hot baking to dry and harden, and then chemical changes such as starch gelatinization and protein denaturation occur, and the result is delicious bread, cakes, etc. However, this kind of food would form large amounts of 5-hydroxymethylfurfural (HMF) and other pollutants during the baking process. When the content of HMF exceeded a certain limit, it would cause harm to the human body. High concentration of HMF is cytotoxic, mutagenic, genotoxic, etc., and has potential health risk to humans. How to control the formation of contaminants such as HMF in baking foods has become the focus of the food industry. This article reviewed the sources of HMF in baking foods and the toxicity of HMF, summarized the inhibition measures of HMF in baking foods in recent years from 3 aspects of improving the types of precursors in raw materials, optimizing the baking process, and adding inhibitors, to provide theoretical reference for the control of HMF in the industrial production of baking foods.

Objective To investigate the effects of aging time on the volatile flavor components of soy sauce. Methods Differences in volatile aroma components between black bean soy sauce and soybean meal soy sauce aged at different times were analyzed using electronic nose combined with headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), and key aroma components were identified using odor activity value (OAV) method. Results A total of 1227 kinds of volatile substances were detected in 6 kinds of soy sauce samples with different aging times, mainly including 265 kinds of esters, 155 kinds of terpenes, 153 kinds of ketones, 137 kinds of heterocyclic compounds, 104 kinds of alcohols, 77 kinds of acids, 72 kinds of aldehydes, 59 kinds of phenols, 54 kinds of hydrocarbons, 50 kinds of amines, 30 kinds of aromatic hydrocarbons, 27 kinds of ethers, 26 kinds of nitrogen-containing compounds, 9 kinds of sulfur-containing compounds, and 9 kinds of halogenated hydrocarbons. With the increase of aging time, the types and relative content of volatile compounds in black bean soy sauce and soybean bean soy sauce showed significant differences (P<0.05), and the key aroma components contribute significantly to the overall flavor characteristics. Electronic nose technology could effectively distinguish the volatile aroma characteristics of soy sauce with different aging times, and was consistent with the trend of changes in volatile flavor compounds. A total of 132 kinds of key aroma components (OAV>1) were identified through OAV, among which aldehydes, phenols, and terpenes contributed the most to the overall aroma of soy sauce. Conclusion This study reveals the influence of different aging times on the volatile components and aroma quality of black bean soy sauce and soybean meal soy sauce, providing theoretical and experimental references for the improvement of soy sauce and flavor quality.

Objective To analyze the contamination levels of deoxynivalenol (DON) in Triticum, Zea mays and their processed products in the Dalian Region and assess the acute and chronic dietary exposures of DON to the consuming population. Methods From 2019 to 2023, 287 samples of Triticum, Zea mays and their processed products were collected from Dalian. DON levels were determined using liquid chromatography-tandem mass spectrometry. Combined with the 2018 Dalian City dietary consumption survey data, acute and chronic dietary exposures of DON were assessed in different age groups using point estimation and simple distribution methods. Results DON was detected in 77.0% of the Triticum, Zea mays and their processed products, with a 3.5% over-standard rate. The average DON level was 263.62 µg/kg. Acute exposure assessment indicated that DON exposure levels in all age groups did not exceed the acute reference dose. Chronic exposure assessment revealed that 3.85%, 7.30%, 1.44%, and 0.12% of consuming populations in the 3-5, 6-10, 11-17 and 18-64 age groups, exceeded the provisional maximum tolerable daily intake, respectively. Triticum and its products were the primary dietary sources of DON exposure for all age groups. Conclusion DON contamination is prevalent in Triticum, Zea mays and their products in Dalian City. Acute dietary exposure of DON does not exceed the threshold values. However, chronic exposure risks are shown in low age groups. Enhanced monitoring of DON contamination in Triticum, Zea mays and their processed products is recommended, along with a focus on the health risks for high-risk populations.

Objective To clarify the impact of gastrointestinal fluid digestion on the biological activity of Flammulina velutipes, to investigate the effect of in vitro digestion on the antioxidant activity and α-glucosidase and α-amylase inhibitory activity of Flammulina velutifolia powder. Methods In this study, Flammulina velutipes powder was simulated in vitro digestion of intestine and stomach and analyzed. With 1,1-diphenyl-2-picylhydrazyl (DPPH) free radical, OH free radical, O₂^- free radical and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS⁺) free radical, α-glucosidase and α-amylase inhibition were used as indexes to study the antioxidant activity of Flammulina velutipes powder at different digestion stages. Results After in vitro digestion, the antioxidant activity of Flammulina velutipes powder was enhanced and the free radical scavenging ability of DPPH, OH, O₂⁻ and ABTS⁺ free radical increased. The antioxidant capacity of the digested group was higher than that of the non-digested group. Its inhibitory activity against α-glucosidase and α-amylase was also enhanced and positively correlated with the concentration, and the strongest inhibitory effect on 2 kinds of enzymes was observed after intestinal digestion. Conclusion The antioxidant activity and enzyme inhibitory activity of Flammulina velutipes powder are enhanced after in vitro digestion, which indicate that the digestion process can release and enhance the bioactivity of Flammulina velutipes. However, in vitro antioxidant activity is not directly related to the actual antioxidant activity of the material. This study provides a basis for the processing and utilization of Flammulina velutipes and its activity research.

Objective To study investigates the feasibility of accurately tracing the origin of Fragariaananassa Duch. using stable isotopes and regional characteristics of multiple elements. Methods Using stable isotope ratio mass spectrometry technology and inductively coupled plasma mass spectrometry, the stable isotope ratios of carbon (¹³C/¹²C), nitrogen (¹⁵N/¹⁴N), hydrogen (²H/¹H), and oxygen (¹⁸O/¹⁶O) and the content of 18 kinds of elements in Fragariaananassa Duch. samples was tested. The characteristic indicators of Fragariaananassa Duch. from different origins were analyzed, and stepwise discriminant analysis was used to establish 3 kinds of origin discrimination models for stable isotopes, mineral elements, and stable isotopes and mineral elements. The traceability of Fragariaananassa Duch. origins in Changping, Shuangliu, and Dandong was carried out. Results The correct discrimination rates of cross testing of 3 kinds of models were 88.4%, 90.7%, and 100.0%, respectively. Conclusion Research has shown that using a single technology for facility Fragariaananassa Duch. origin tracing and identification is not ideal, while simultaneously using stable isotope and elemental technologies for tracing can accurately distinguish the origin and provide a methodological basis for the feasibility of facility grown product origin tracing.

Objective To investigate and analyze the contamination of 8 kinds of mycotoxins in commercial popcorn from Hunan Province of China in 2024, and assess the associated health risks. Methods A total of 67 popcorn samples were collected from 14 cities and states in 2024 from Hunan Provinces of China, the content of aflatoxin B₁, B₂, G₁, G₂, fumonisins B₁, B₂, B₃, and zearalenone (ZEN) was determined by isotope dilution ultra performance liquid chromatography-tandem mass spectrometry, the risk assessment was evaluated by the Nemerow comprehensive pollution index method, risk assessment of chronic dietary exposure and carcinogenic risk assessment. Results In the 67 tested popcorn samples, the detection rate of fumonisins B₁ was 46.27%, with a maximum value of 285.0 μg/kg, fumonisins B₂ was detected in 5 samples, with a maximum value of 80.0 μg/kg, ZEN was detected in 10 samples, with a maximum value of 47.7 μg/kg, and no detection of 4 kinds of aflatoxin and fumonisins B₃ were found. The detection rate of fumonisins B₁ in loose packaging samples was slightly higher than that in packaged products, but there was no statistically significant difference (P>0.05); the level of fungal toxin contamination in popcorn across the 14 prefecture-level cities in the province posed no obvious risk to human health. Conclusion Mycotoxin contamination is common in the popcorn sold in Hunan Province, and fumonitoxin B₁ is the main pollution toxin, and there is a co-pollution phenomenon with fumonitoxin B₂ or ZEN. In view of fumonitoxin pollution, it is recommended to pay close attention to the problem, timely traceability investigation, and take corresponding measures.

Objective To explore the effects of the addition of low glycemic index (GI) corns tarch on the quality of biscuits and the in vitro starch digestibility. Methods Biscuits were prepared using wheat flour as the main ingredient and replacing wheat flour with low GI corn starch at 5 kinds of ratios of 0%, 10%, 20%, 30%, and 40%, and the quality characteristics and sensory characteristics of the biscuits was measured and analyzed. Their in vitro starch digestibility and the rheological properties of the digesta were investigated. Results Crude protein content was highest in the low GI corn starch biscuits with an addition level of 10%, at (7.65±0.10)%. Meanwhile, the carbohydrate content was lowest in the low GI corn starch biscuits with an addition level of 20%, at (66.14±1.50)%. The addition of low GI corns tarch increased the hardness and crispness of the biscuits, while improving their chewiness; when the addition was 10%, the biscuits received the highest scores for color, scents, texture, and organizational structure. As the amount of low GI corns tarch added increased, the estimated glycemic index (eGI) of the biscuits decreased, and the viscosity of the digesta increased. Conclusion Adding an appropriate amount of corns tarch can effectively improve the GI value of biscuits, providing a fundamental experimental basis for the development of low GI foods, and offering new insights into the application of corns tarch in the food industry.

Objective To explore the protective effects of Panax notoginseng fibrous root extract on alcoholic liver disease in mice. Methods A total of 50 male C57BL/6J mice were randomly divided into 5 groups of 10 mice each: The control group, the model group, the low dose group (67.5 mg/kg), the medium dose group (135.0 mg/kg) and the high dose group (270.0 mg/kg). The control group and the model group were gavaged with pure water, while the Panax notoginseng fibrous root extract groups were given with the corresponding concentrations of the test substance at 20 mL/kg. The Panax notoginseng fibrous root extract groups and model group were gavaged with 40% ethanol (10 mL/kg) 5 hours late for 14 days. The Panax notoginseng fibrous root extract groups and model group were fasted for 16 hours after the last gavage, then each was given 40% ethanol at 20 mL/kg. After weighing the fasting body weight of each group of mice, blood was collected from the abdominal aorta and the liver was removed and weighed. Finally, determined the biochemical indices of serum and liver, and the levels of interleukin-1β (IL-1β) and interleukin-6 (IL-6) in liver. Results Compared with the model group, the medium and high dose groups of the serum triglyceride (TG), alanine aminotransferase (ALT), and aspartate aminotransferase (AST) were significantly decreased (P<0.05 or P<0.01). But the superoxide dismutase (SOD), glutathione (GSH) and glutathione peroxidase (GSH-Px) in liver was significantly increased (P<0.05 or P<0.01), while the content of malondialdehyde (MDA) was extremely significantly decreased (P<0.01). The content of TG in liver of high dose group was lower than the model group (P<0.01), the difference was statistical significance. Besides, the levels of IL-1β of the low and high dose groups were significantly decreased compared with the model group (P<0.05 or P<0.01). Conclusion The Panax notoginseng fibrous root extract has a good protective effect on hepatic injury induced by alcohol in mice.