Abstract:Twenty-nine Lactobacillus Plantarum strains potentially useful in the development of a functional ready to drink rice beverage were screened for amylolytic activity by investigating their capacities to utilize rice starch, using the known amylolytic L. plantarum A6 as a reference strain. Among these strains, 21 were capable of degrading rice starch, 10 showed extracellular amylase activity greater than 0.30 μ Units /ml. The microbial growth, titratable acidity, pH, reducing sugars and organic acids were measured respectively. Only 4 strains were able to grow substantially in the liquid medium, reaching maximum cell count after 12 h fermentation (7.0-10.6 log cfu /ml), with a pH below 4.5. Lactic acid was produced in amounts ranging from 5.98 mg/ml to 8.16 mg/ml and acetic acid ranged between 3.47mg/ml to 5.90 mg/ml. Some strains produced more acetic acid than lactic acid between 12- 24 h of fermentation. L. Plantarum Z4 showed highest residual reducing sugars utilisation content. Two of the strains tested (L. plantarum Z4 and L. plantarum CS) that showed the highest growth and amylase activity were recommended suitable for further studies and the development of a fermented rice beverage.

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	1. Screening of Amylolytic Lactic Acid bacteria for Rice Starch
	Nalwoga Mariam,Liu Xiaoming,Zhang Qiuxiang,Zhang Hao,Chen Wei
	Food Science and Technology 26 February 2013
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	Abstract:Twenty-nine Lactobacillus Plantarum strains potentially useful in the development of a functional ready to drink rice beverage were screened for amylolytic activity by investigating their capacities to utilize rice starch, using the known amylolytic L. plantarum A6 as a reference strain. Among these strains, 21 were capable of degrading rice starch, 10 showed extracellular amylase activity greater than 0.30 μ Units /ml. The microbial growth, titratable acidity, pH, reducing sugars and organic acids were measured respectively. Only 4 strains were able to grow substantially in the liquid medium, reaching maximum cell count after 12 h fermentation (7.0-10.6 log cfu /ml), with a pH below 4.5. Lactic acid was produced in amounts ranging from 5.98 mg/ml to 8.16 mg/ml and acetic acid ranged between 3.47mg/ml to 5.90 mg/ml. Some strains produced more acetic acid than lactic acid between 12- 24 h of fermentation. L. Plantarum Z4 showed highest residual reducing sugars utilisation content. Two of the strains tested (L. plantarum Z4 and L. plantarum CS) that showed the highest growth and amylase activity were recommended suitable for further studies and the development of a fermented rice beverage.
	TO cite this article:Nalwoga Mariam,Liu Xiaoming,Zhang Qiuxiang, et al. Screening of Amylolytic Lactic Acid bacteria for Rice Starch[OL].[26 February 2013] http://en.paper.edu.cn/en_releasepaper/content/4523495


	2. Overexpression of Thioredoxin Reductase Gene TRR1 in Saccharomyces cerevisiae
	CONG Wenrong,CHEN Jingyu
	Food Science and Technology 15 February 2013
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	Abstract:Thioredoxin reductase 1 (Trr1p) is one of the most important parts in the antioxidative system of Saccharomyces cerevisiae. It plays a significant role in maintaining cells' redox state. In this study, according to the oxidative stress tolerance mechanism, thioredoxin reductase gene TRR1 was cloned onto vector pYES2 to generate recombinant plasmid pYES2-trr1, by which TRR1 gene was overexpressed in S. cerevisiae. The effects of TRR1 gene overexpression were investigated under oxidative stress induced by H2O2 or menadione. The results showed that TRR1 gene overexpression could apparently enhance antioxidative ability of S. cerevisiae.
	TO cite this article:CONG Wenrong,CHEN Jingyu. Overexpression of Thioredoxin Reductase Gene TRR1 in Saccharomyces cerevisiae[OL].[15 February 2013] http://en.paper.edu.cn/en_releasepaper/content/4520837

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	3. Aggregation and adhesion properties of 22 Lactobacillus strains
	Hanli Yu,Yanfeng Tuo,Lianzhong Ai,Zhengjun Wu,Wei Chen,Benhen Guo
	Food Science and Technology 24 December 2012
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	Abstract:In this paper, the auto-aggregating, co-aggregating, hydrophobicity and adhering abilities of 22 Lactobacillus strains belonging to different species were assessed. There was no correlation between auto-aggregation and adhesion of the strains belonging to different species, while there was positive correlation (P<0.05) between auto-aggregation and adhesion of the strains belonging to same species. After treating by guanidine HCl, the auto-aggregating and adhering abilities of some Lactobacillus strains decreased, indicating that surface-bound protein and other macro-molecular played role in the adhering and auto-aggregating abilities. The strains Lactobacillus plantarum 20 and 66 had higher adhdsion and coaggregation abilities should be further studied for their probably probiotic properties. Aggregating, co-aggregating and adhering abilities of Lactobacillus strains could be just used as the preliminary criteria for selecting strains having probiotic potential.
	TO cite this article:Hanli Yu,Yanfeng Tuo,Lianzhong Ai, et al. Aggregation and adhesion properties of 22 Lactobacillus strains[J].


	4. Effect of microwave on activity and confornation of proteases
	Bian Rongxia ,Xiaoming Liu,Daming Fan,Jianxin Zhao,Hao Zhang,Wei chen
	Food Science and Technology 20 December 2012
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	Abstract:The use of microwave in food-grade proteases remains limited. This study explored the mechanism through which microwave treatment affects protease activity. Different proteases had various degrees of resistance to microwave, and listing from the strongest to the weakest, the proteases studied were papain, alcalase, bromelain, pepsin, trypsin, flavourzyme, and neutrase. During the microwave treatments, protease activity of papain did not change dramatically through the treatments up to 900 W. On the other hand, the activity of alcalase dropped 75 % at a microwave power of 100 W. In general, with increasing microwave power and length of treatment, protease activity and the α-helix content of the enzymes decreased, and the change in the fluorescence spectra became more obvious. The results indicated that microwave has different influence on the proteases, and microwave has the potential for application in the enzymatic hydrolysis of food.
	TO cite this article:Bian Rongxia ,Xiaoming Liu,Daming Fan, et al. Effect of microwave on activity and confornation of proteases[OL].[20 December 2012] http://en.paper.edu.cn/en_releasepaper/content/4505870


	5. Chemical compositions and nutritional quality of muscle and processing by-products of Antarctic krill (Euphausia superba)
	LI Shujing,Jiang Qixing,Xia Wenshui
	Food Science and Technology 30 June 2012
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	Abstract:Chemical compositions, amino acid, fatty acid profiles, mineral contents, muscle proteins compositions in muscle and processing by-products from Antarctic krill (Euphausia superba) were studied and compared to freshwater prawn (Macrobrachium nipponense) and penaeid shrimp (Metapenaeus ensis). Processing by-products of krill reached 65.7% to the total weight. Crude protein contents were 17.4% and 11.7% in muscle and by-products from krill. Krill proteins had higher content of essential amino acids (EAAs) as well as higher ratio of EAA/TAA than the others. The EAAs constituted 42% and 37% of TAAs in muscle and by-products, respectively. Krill processing by-products contained higher level of total lipid (3.3%) and polyunsaturated fatty acids constituted 34% of fatty acids with a high level of DHA (19.08%) and EPA (10.02%). Sodium dodecylsulfate - polyacrylamide gel electrophoresis (SDS-PAGE) analysis revealed that myosin heavy chain (MHC) and actin were the major proteins in muscle and varied with the species. The intensity of MHC band was least in krill.　Additionally, krill meat was a good source of iron, zinc, calcium, selenium and copper. Thus, Antarctic krill was a edible shrimp of high nutritional value, which deseve exploitation and utilization. Krill processing by-products may serve as a useful source of protein, oil and flavorants in food formulations.
	TO cite this article:LI Shujing,Jiang Qixing,Xia Wenshui. Chemical compositions and nutritional quality of muscle and processing by-products of Antarctic krill (Euphausia superba)[OL].[30 June 2012] http://en.paper.edu.cn/en_releasepaper/content/4483723


	6. Effect of dynamic high-pressure microfluidization on the properties and structure of maize amylose
	TU Zongcai,YIN Yuebin,WANG Hui,CHEN Lili,ZHANG Peng,KOU Yu,ZHANG Lan
	Food Science and Technology 28 May 2012
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	Abstract:Maize amylose-water suspension (6%,w/v) was subjected to single-pass dynamic high-pressure microfluidization treatment (DHPM) at 80, 120, 160, and 200 MPa, and changes in the morphology, structure and some physicochemical properties were investigated with native maize amylose as a control sample. Laser scattering measurements of particle size demonstrated microfluidization treatment at 80Mpa showed a slight decrease in mean diameter, while a significant increase in granule size was observed at 120 MPa. SEM analysis showed that the surface appearances of maize amylose were altered and the starch granules were partly gelatinized after DHPM treatment. The physicochemical properties of microfluidized maize amylose showed light transmittance and swelling power increased, while solubility decreased, and no significant change in the freeze-thaw stability. The texture profile analysis of the starch gel that had been treated with high pressure presented higher hardness and adhesiveness and lower cohesiveness and springiness. DSC analysis showed a decrease in gelatinization temperatures (To, Tc) and gelatinization enthalpy (ΔH) upon high pressure treatment. The DHPM treatment did not change the X-ray diffraction patterns but decreased the crystallinity with increased pressure. The disruption of crystalline order within the granule was also observed by FTIR measurement.
	TO cite this article:TU Zongcai,YIN Yuebin,WANG Hui, et al. Effect of dynamic high-pressure microfluidization on the properties and structure of maize amylose[OL].[28 May 2012] http://en.paper.edu.cn/en_releasepaper/content/4479915


	7. Partial characterization of an anti-listeria substance produced by Pediococcus acidilactici P9 isolated from pickle in China
	NING Jia,TIAN Fengwei,ZHAO Jianxin,ZHANG Hao,CHEN Wei,ZHANG Qiuxiang,WANG Gang,CHEN Haiqin,LIU Xiaoming
	Food Science and Technology 06 April 2012
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	Abstract:P.acidilactici P9, isolated from local pickle vegetable, produced antagonistic substance which inhibited L.monocytogenes, Shigella spp. but not Escherichia coli or L.plantarum. The produced substance was heat stable (121℃ for 20min) and pH stable (2.0 to 10.0) but sensitive to proteolytic enzymes. Production of bacteriocin started at exponential phase and reached its maximum at stationary phase indicating it was growth related. The mode of action was bactericidal analysed by L.monocytogenes. Besides, It had ability to protect HT-29 from invading by L.monocytogenes and the inhibition invasion rate can reach to 35.89%.
	TO cite this article:NING Jia,TIAN Fengwei,ZHAO Jianxin, et al. Partial characterization of an anti-listeria substance produced by Pediococcus acidilactici P9 isolated from pickle in China[OL].[ 6 April 2012] http://en.paper.edu.cn/en_releasepaper/content/4474309


	8. Inhibitory Effect on Monoamine oxidase of Lactobacillus casei JH23's Metabolite
	HE Yiwei,GUO Benheng,CHEN Wei,WU Zhenjun,WU Jiang
	Food Science and Technology 20 March 2012
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	Abstract:Among the tested Lactobacillus strains assayed for Inhibitory activity on monoamine oxidase (MAO), the supernatant of Lactobacillus casei JH23 cultured in MRS broth showed strong inhibitory activity. The bioactive components from the supernatant could be fractioned into organic solvent soluble (O) and water soluble ones (W) by extraction with ethyl acetate. Both the organic solvent soluble (O) and water soluble components (W) demonstrated a competitive inhibitory activity to MAO in a dose-dependent manner. The IC50 for the organic solvent soluble components (O) to MAO-A and MAO-B were 1.97mg / ml, 5.67mg / ml, while IC50 for the water soluble components (W) were 1.59mg / ml and 4.83mg / ml respectively. A bioactive fraction w1 was obtained from the water soluble components (W) by sephadex-G15 chromatograph, which the IC50 for MAO-A and MAO-B were 0.327mg/ml and1.13mg/ml .W1 could be further fractioned into 2 peaks with absorbance at 200nm and 300nm respectively by RP-HPLC, and the peak appeared at 200nm had good MAO inhibitory effect. The substance will be prepared by liquid phase and determined structure, which can promote the development of spiritual degeneration disease drug.
	TO cite this article:HE Yiwei,GUO Benheng,CHEN Wei, et al. Inhibitory Effect on Monoamine oxidase of Lactobacillus casei JH23's Metabolite[OL].[20 March 2012] http://en.paper.edu.cn/en_releasepaper/content/4472390


	9. Lactobacillus rhamnosus CCFM 1107 treatment ameliorates alcohol-induced liver injury in a mouse model of chronic alcohol feeding
	CHI Feifei,TIAN Fengwei,WANG Gang,LIU Xiaoming,ZHANG Qiuxiang,ZHANG Hao,CHEN Wei
	Food Science and Technology 17 March 2012
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	Abstract:Lactobacillus rhamnosus CCFM 1107 was screened for high antioxidative activity from over 50 lactobacilli. The present study attempted to explore the in vivo protective properties of Lactobacillus rhamnosus CCFM1107 in alcoholic liver injury. A mouse model was induced by orally feeding alcohol by gavage when simultaneously treated with Lactobacillus rhamnosus CCFM 1107, the drug Hu-Gan-Pian, Lactobacillus rhamnosus GG, and Lactobacillus plantarum CCFM 1112 for 3 months. Biochemical analysis was performed for both serum and liver homogenate. Detailed intestinal flora and histological analyses were also carried out. Our results indicated that the administration of Lactobacillus rhamnosus CCFM 1107 signi?cantly inhibited the increase in the levels of serum aminotransferase and endotoxin, as well as the content of triglycercide and cholesterol in the serum and in the liver. Glutathione, glutathione peroxidase and superoxide dismutase were elevated while the levels of malondialdehyde were decreased. The enteric dysbiosis caused by alcohol was restored by increasing the numbers of both lactobacilli and bifidobacteria and decreasing the numbers of both enterococci and enterobacter. Histological analysis confirmed the protective effect of Lactobacillus rhamnosus CCFM 1107. In contrast to the other lactobacilli and to the drug administered in the study, we conclude that Lactobacillus rhamnosus CCFM 1107 provides a protective effect on alcoholic liver injury by reducing oxidative stress and restoring the intestinal flora.
	TO cite this article:CHI Feifei,TIAN Fengwei,WANG Gang, et al. Lactobacillus rhamnosus CCFM 1107 treatment ameliorates alcohol-induced liver injury in a mouse model of chronic alcohol feeding[OL].[17 March 2012] http://en.paper.edu.cn/en_releasepaper/content/4472100


	10. Screening of lactobacilli with antagonistic activity against enteroinvasive Escherichia coli
	Wenyu Liu,Xiaoming Liu,Fengwei Tian,Qiuxiang Zhang,Gang Wang,Hao Zhang,Wei Chen
	Food Science and Technology 15 March 2012
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	Abstract:In the present study, 339 lactic acid bacteria (LAB) strains, isolated from fermented dough, pickles, salted meat, baby feces and fermented dairy products, were screened for the antagonistic activity against enteroinvasive Escherichia coli (EIEC). Through the analysis of the inhibition zone of the lactobacilli spent culture supernatant (SCS) on EIEC growth, 22 LAB strains were selected. Using the in vitro assays of adhesion to HT-29 cell lines and tolerance to gastrointestinal conditions (acid and bile), two isolates, Lactobacillus plantarum CCFM 233 and Lactobacillus plantarum CCFM 231, were shown not only to inhibit the growth of EIEC significantly, but also to have high adhesion to HT-29 cell lines and good tolerance to low acid and high bile. Furthermore, the two strains could strongly antagonize the adhesion and invasion of EIEC to the HT-29 cell lines. This study suggests that Lactobacillus plantarum CCFM 233 and Lactobacillus plantarum CCFM 231 could be used as potential probiotics against EIEC.
	TO cite this article:Wenyu Liu,Xiaoming Liu,Fengwei Tian, et al. Screening of lactobacilli with antagonistic activity against enteroinvasive Escherichia coli[OL].[15 March 2012] http://en.paper.edu.cn/en_releasepaper/content/4471789

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