Abstract:In this present study, pectin was extracted from red dragon fruit (Hylocereus polyrhizus) peel using two different extraction methods: subcritical water extraction (SCWE) and conventional acid extraction (AE). These experiments were conducted using two types of peel: fresh peel puree and dried peel powder. According to the Fourier-Transform Infrared spectroscopy (FTIR) spectra, red dragon fruit peel pectin (RDFP) exhibits the typical pectin polysaccharide absorption bands. Based on the results, the subcritical water extraction method on fresh peel puree showed an ~18.88% increase in pectin yield compared to AE. In the case of dried peel powder, the use of a subcritical water extraction method led to a reduction in the degree of esterification (DE) of pectin by more than 35%. The molecular weight (Mw) of the pectin was tested using a High Performance Liquid Chromatography (HPLC) equipped with the refractive index detector, while the sugar composition of RDFP was analyzed using High-Performance Anion Exchange Chromatography (HPAEC) - Pulsed amperometric detector (PAD). Both types of dragon fruit peel exhibited a similar monosaccharide composition, with Galacturonic acid (Gal-A) as a predominant monosaccharide in RDFP. AE pectin showed a higher molecular weight (345.83 to 577.84 kDa) than SCWE pectin, which had molecular weights ranging from 115.23 kDa to 154.81 kDa, resulting in a higher viscosity. RDFP exhibited shear-thinning behavior (n<1), with n values ranging from 0.48 to 0.68. Concerning the thermal stability of RDFP, it was observed that the maximum decomposition temperature (Tdmax) was between 232.27 C and 256.50 C, indicating that dragon fruit peel pectin exhibits relatively good thermal stability. Therefore, red dragon fruit peel can be a potential source of pectin.

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	1. Characterization of Pectin Extracted from Red Dragon Fruit (Hylocereus polyrhizus) Peel using Subcritical Water vs. Conventional Acid Extraction Method
	TRISTANTO Nerissa Arviana,CAO Weichao,HUA Xiao
	Food Science and Technology 30 October 2023
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	Abstract:In this present study, pectin was extracted from red dragon fruit (Hylocereus polyrhizus) peel using two different extraction methods: subcritical water extraction (SCWE) and conventional acid extraction (AE). These experiments were conducted using two types of peel: fresh peel puree and dried peel powder. According to the Fourier-Transform Infrared spectroscopy (FTIR) spectra, red dragon fruit peel pectin (RDFP) exhibits the typical pectin polysaccharide absorption bands. Based on the results, the subcritical water extraction method on fresh peel puree showed an ~18.88% increase in pectin yield compared to AE. In the case of dried peel powder, the use of a subcritical water extraction method led to a reduction in the degree of esterification (DE) of pectin by more than 35%. The molecular weight (Mw) of the pectin was tested using a High Performance Liquid Chromatography (HPLC) equipped with the refractive index detector, while the sugar composition of RDFP was analyzed using High-Performance Anion Exchange Chromatography (HPAEC) - Pulsed amperometric detector (PAD). Both types of dragon fruit peel exhibited a similar monosaccharide composition, with Galacturonic acid (Gal-A) as a predominant monosaccharide in RDFP. AE pectin showed a higher molecular weight (345.83 to 577.84 kDa) than SCWE pectin, which had molecular weights ranging from 115.23 kDa to 154.81 kDa, resulting in a higher viscosity. RDFP exhibited shear-thinning behavior (n<1), with n values ranging from 0.48 to 0.68. Concerning the thermal stability of RDFP, it was observed that the maximum decomposition temperature (Tdmax) was between 232.27 C and 256.50 C, indicating that dragon fruit peel pectin exhibits relatively good thermal stability. Therefore, red dragon fruit peel can be a potential source of pectin.
	TO cite this article:TRISTANTO Nerissa Arviana,CAO Weichao,HUA Xiao. Characterization of Pectin Extracted from Red Dragon Fruit (Hylocereus polyrhizus) Peel using Subcritical Water vs. Conventional Acid Extraction Method[OL].[30 October 2023] http://en.paper.edu.cn/en_releasepaper/content/4761469


	2. 2,3,7,8-tetrachlorodibenzo-p-dioxin inhibits autophagy via Akt/ mTOR signaling pathway in RAW 264.7 macrophages
	Jing Lu,Meitong Liu,Haochen Zheng,Yong Fan,Qian Zhang,Shuang Guan
	Food Science and Technology 18 October 2020
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	Abstract:2,3,7,8-tetrachlorodibenzodioxine (TCDD) was a highly toxic contamination and detected in the environment and food. It can be bio-magnified through food chain and bio-accumulate in human bodies, then cause various adverse health effects. Autophagy was a self-regulating process that degraded proteins and organelles in cells. The disruptions of autophagy balance have been bound up with multiple diseases and metabolic processes. In this paper, we detected the effects of TCDD on autophagy in RAW 264.7 cells and traced the molecular mechanism. The results showed that TCDD dose-dependently inhibited autophagy with the range from 0 to 10nM. Further, we found that this inhibition of autophagy was due to the decrease of p-Akt/Akt and increase of p-mTOR/mTOR expression. In addition, the autophagy inhibition caused by TCDD was resumed by using reversible mTOR inhibitor (rapamycin) and a selective Akt inhibitor (LY294002). This evidence showed that Akt/mTOR signaling pathway plays an important role in the autophagy induced by TCDD in RAW 264.7 cells. Our study confirmed the autophagy injury of TCDD on RAW 264.7 macrophages and the mechanism of TCDD toxicity was supplemented at the molecular level.
	TO cite this article:Jing Lu,Meitong Liu,Haochen Zheng, et al. 2,3,7,8-tetrachlorodibenzo-p-dioxin inhibits autophagy via Akt/ mTOR signaling pathway in RAW 264.7 macrophages[OL].[18 October 2020] http://en.paper.edu.cn/en_releasepaper/content/4752932

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	3. Effect of heat treatments on the physicochemical and structural properties of goat milk
	Manik Chandra Roy,Lina Zhang,Peng Zhou
	Food Science and Technology 03 April 2020
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	Abstract:In modern dairy industry, thermal processing is applied for safety concern of microbial risk during goat milk (GM) processing, which would concern the stability of milk proteins. In this paper, we studied the outcomes of thermal treatments (pasteurization, spray drying and ultra-high temperature (UHT)) commonly practiced in the milk industries on the denaturation of protein structure and physicochemical properties of GM. Confocal scanning microscopy illustrated that high heat treatments strengthened the milk fat globules size (MFGs) of GM. The results from circular dichroism and fluorescence spectroscopy presented that spray drying and UHT both treatments made significant transformations in protein structure of GM. Moreover, these treatments also decreased the total sulfhydryl concentration and zeta potential in milk proteins, while surface hydrophobicity increased significantly indicating that thermal treatment had a great impact on GM proteins. Whereas, pasteurization had the least effect on serum proteins compared to raw milk serum. This study provided a great understanding of physicochemical and structural changes of GM underlying commercial thermal treatments.
	TO cite this article:Manik Chandra Roy,Lina Zhang,Peng Zhou. Effect of heat treatments on the physicochemical and structural properties of goat milk[OL].[ 3 April 2020] http://en.paper.edu.cn/en_releasepaper/content/4751457


	4. Composition, source and influencing factors of white spots formation in soybean paste
	MIN Shihao,NIU Chengtuo,SHAN Wanxiang,LIU Chunfeng,ZHENG Feiyun,WANG Jinjing,LI Qi
	Food Science and Technology 06 March 2020
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	Abstract:White spots are commonly found in bean-based fermented food, which will significantly lower the product quality. This study aimed to analyze the composition of white spots and further reveal the source and influencing factors of white spots in bean-based fermented food using soybean paste as study model. The results showed that white spots were mainly composed of 40.96% free tyrosine and 37.94% tyrosine-rich peptides. During soybean paste fermentation, tyrosine was found to be produced by the actions of proteolytic enzymes secreted by Aspergillus oryzae 3.042 and the excessive accumulation of tyrosine in soybean paste led to the formation of white spots. Among all influencing factors, high temperature treatment favored the formation of white spots. The existence of soy peptone and phenylalanine would postpone the precipitation of tyrosine while promote the aggregation of the tyrosine precipitation. Field Emission Scanning Electron Microscope (FESEM) analysis showed that tyrosine accumulated around the protein particles and treatment at 120 C would disrupt the structure of tyrosine-protein complex. Based on the above results, we proposed that treatment of soybean paste at temperature lower than 80 C was the current practically applicable method to control the formation of white spots in soybean paste.
	TO cite this article:MIN Shihao,NIU Chengtuo,SHAN Wanxiang, et al. Composition, source and influencing factors of white spots formation in soybean paste[OL].[ 6 March 2020] http://en.paper.edu.cn/en_releasepaper/content/4751034


	5. Tanshinone IIA Improved Non-alcoholic Fatty Liver Disease via A β2-AR-LKB1-AMPK Signaling Axis
	Zheng Xu,Li Haitao
	Food Science and Technology 03 February 2020
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	Abstract:No therapeutic options currently exist for nonalcoholic fatty liver disease (NAFLD). Although commonly prescribed for cardiovascular diseases, Danshen (Salvia miltiorrhiza Bunge) has been used historically in folk medicines against chronic liver diseases, but its potential in NAFLD therapy remains uncertain. Here we reported that Tanshinone IIA (TAN-IIA), a principal constituent of Danshen, effectively ameliorated experimental NAFLD via transactivation of AMP-activated protein kinase. Using a mouse model, we established that tanshinone IIA effectively attenuated high-fat-diet induced obesity, hepatomegaly and liver steatosis. Mechanistically, we found that β2-adrenergic receptor (β2-AR) was down-regulated in liver tissues of obese mice. Tanshinone IIA might function as a β2-AR agonist, increase the intracellular cAMP levels, and turn on liver kinase B1 (LKB1)-AMP-activated protein kinase (AMPK)-acetyl-CoA carboxylase 2 (ACC2) signaling axis to promote fatty acid oxidation. Collectively, tanshinone IIA might merit investigation as a potential therapeutic agent for NAFLD especially in those patients with obesity.
	TO cite this article:Zheng Xu,Li Haitao. Tanshinone IIA Improved Non-alcoholic Fatty Liver Disease via A β2-AR-LKB1-AMPK Signaling Axis[OL].[ 3 February 2020] http://en.paper.edu.cn/en_releasepaper/content/4750630


	6. Optimization of Supercritical extraction process for Perilla essential Oil
	Zhang Meiping,Shan Yongjie,Shen Zhenguo,Li Jiancheng,Zhang Zetao
	Food Science and Technology 28 June 2019
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	Abstract:The essential oil of perilla was extracted by supercritical carbon dioxide extraction with perilla as raw material. On the basis of single factor experiment, the optimum conditions for extracting perilla essential oil were obtained.The optimum process parameters are as follows:The perilla seeds were crushed to 50m 100 mesh; supercritical extraction temperature: 45~55℃;extraction pressure: 305Mpa.Extractive time: 4h;refined separation pressureI: 89Mpa.separation pressureII: 5~6.5Mpa. First-order molecular distillation dehydration,deodorization: distilled I temperature: 60~90C, distillation I vacuum: 500～5000Pa, Flow rate: 200～400g/h,scraper speed: 250～350r/min;second order molecular distillation deacidification: distillation II temperature: 150～170℃, distillation II vacuum degree: 5～20 Pa, built-in condensation temperature: 30～60℃, flow rate: 200～400 g/h, scraper speed: 250～350 r/min; freezing dewaxing: freezing temperature: -5～0℃, freezing time: 16～12h. Extraction rate > 39%.
	TO cite this article:Zhang Meiping,Shan Yongjie,Shen Zhenguo, et al. Optimization of Supercritical extraction process for Perilla essential Oil[OL].[28 June 2019] http://en.paper.edu.cn/en_releasepaper/content/4749295


	7. Comparative genomics and proteolytic enzymatic analysis of lactobacillus helveticus reveals strain biodiversity
	Qi Yanran,Liu Xiaoming
	Food Science and Technology 12 March 2019
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	Abstract:Lactobacillus helveticus is a starter culture in the manufacture of Swiss cheese, Italian aged cheeses, and fermented milk products. Its growth relies on a complex proteolytic system that includes cell-envelope proteinases (CEPs) and peptidases. There were only a few strains of L. helveticus whose proteolytic systems in terms of genotype and phenotype have been characterized. In this study, a phylogenetic configuration and a pan/core genome analysis and an evaluation of the proteolytic enzymatic activities were conducted for 50 trains of L. helveticus including 38 isolated from various ecological niches in our lab. Three L. helveticus strains formed a phylogenetic lineage that was clearly separated from the other strains based on the phylogenetic tree, with the genome sizes from 1.798 to 2.255 Mbp. Diversity in key enzymatic activities was observed among L. helveticus strains. This study provides insight into the genetic and phenotypic diversity of L. helveticus isolated from various environments and the potential application in fermented dairy products.
	TO cite this article:Qi Yanran,Liu Xiaoming. Comparative genomics and proteolytic enzymatic analysis of lactobacillus helveticus reveals strain biodiversity[OL].[12 March 2019] http://en.paper.edu.cn/en_releasepaper/content/4747771


	8. Glutamine Supplementation Protects against Experimental Antibiotic-associated Diarrhea
	Mao Jinyan,Li Haitao
	Food Science and Technology 05 March 2019
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	Abstract:Diarrhea is a major adverse effect of antibiotic use; however, no known medical regimen is available yet. Glutamine has a pivotal role in intestinal homeostasis, but its implication in antibiotic-associated diarrhea (AAD) remains unclear. Herein we explored the potential of glutamine supplementation in AAD management by using a preclinical mouse model. Data clearly showed that upon clindamycin exposure glutamine store was depleted in colonic mucosa, whereas glutamine supplementation improved several symptoms of experimental AAD. Mechanistically, clindamycin treatment substantially confounded gut microbiota especially in butyrate-producing strains, thereby leads to fecal butyrate deficiency, and in turn increases the body\'s demand for glutamine. Protective effect of glutamine supplementation on AAD may, at least in part, be explained by restoring the intestinal mucosal barrier and facilitating antimicrobial host defense. Taken together, our findings in this study provided a valuable rationale for guiding the clinical uses of glutamine in AAD management.
	TO cite this article:Mao Jinyan,Li Haitao. Glutamine Supplementation Protects against Experimental Antibiotic-associated Diarrhea[OL].[ 5 March 2019] http://en.paper.edu.cn/en_releasepaper/content/4747583


	9. Starch-protein separation of pea slurry at pH of 9 using a Hydrocyclone
	ZHU Jianwei,HUA Yufei,KONG Xiangzhen,LI Xingfei,ZHANG Caimeng,CHENG Yeming
	Food Science and Technology 02 March 2019
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	Abstract:A 10mm hydrocyclone as a separation method replaced the static settling method to separate the slurry mainly containing 8% water-insoluble substance (starch was the main ingredient) and 3% water-soluble substance (protein was the main ingredient) obtained soaking and grinding dried peas at pH 9. The single-stage hydrocyclone device was capable of enrich protein and starch in different outlet. The overflow separation efficiency of soluble substance can reach 78.31-73.92% and the underflow separation efficiency of insoluble substance can reach 58.71-68.72% at the spilt ratio 0.25-0.32 and above 0.4MPa inletflow pressure. The separation efficiency is improved by increasing the series of cyclone. The overflow and underflow separated again and reflux setting Improved product recovery. Using the three-stage hydrocyclone device, the purity of the final overflow protein product was up to 85% obtained by acid precipitation at pH 4.5 and centrifugation at 7000×g 10min. The protein recovery rate can reach 93%. The starch purity could reach more than 95%.
	TO cite this article:ZHU Jianwei,HUA Yufei,KONG Xiangzhen, et al. Starch-protein separation of pea slurry at pH of 9 using a Hydrocyclone[OL].[ 2 March 2019] http://en.paper.edu.cn/en_releasepaper/content/4747525


	10. Scavenging activity against 2,2-diphenyl-a-picrylhydrazyl free radical and interactions of α-tocophenol, oryzanol, and phytosterol
	Lisha Zhang,Tao Zhang,Ming Chang,Mengyao Lu,Ruijie Liu,Qingzhe Jin,Xingguo Wang
	Food Science and Technology 10 January 2019
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	Abstract:Natural antioxidants are a complex system of molecules that interact to scavenge free radicals, and they often exist as minor compounds which are important for the nutritional benefits and functions of plant oils. In this study, the scavenging activity of α-tocopherol (α-T) in the presence of γ-oryzanol and phytosterol in radical medium was investigated. Experimental measurements were performed using 2,2-diphenyl-a-picrylhydrazyl assays. The compounds α-T, γ-oryzanol, and phytosterol were added to the reaction system separately and together at a range of concentrations. Interaction was calculated by comparing experimental and theoretical values. The results revealed an antagonistic interaction between α-T and γ-oryzanol, as well as phytosterol at all concentrations investigated. Additionally, hydrogen bonds and inhibitions of α-T regeneration played important roles in the polar system. These findings provide insight may be of interest in oil processing to ensure that the contents of the minor compounds should be in a suitable range.
	TO cite this article:Lisha Zhang,Tao Zhang,Ming Chang, et al. Scavenging activity against 2,2-diphenyl-a-picrylhydrazyl free radical and interactions of α-tocophenol, oryzanol, and phytosterol[OL].[10 January 2019] http://en.paper.edu.cn/en_releasepaper/content/4747013

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