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	1. Effect of soybean oligosaccharides on probiotic viability and organic acids production in set yoghurt during refrigerated storage
	LAWRENCE Muganga,LIU Xiaoming,HONG Qing,JAMIL Serwanja,Jacob Ojobi Omedi,CHEN Wei
	Food Science and Technology 13 March 2015
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	Abstract:Addition of prebiotics to yoghurt has been shown to enhance quality characteristics of yoghurt and improve probiotic viability during storage. In the current study we evaluated the ability of probiotic strains Lactobacillus acidophilus (CCFM6), L. plantarum (CCFM47) in co-culture with Streptococcus thermophilus (CCFM218) in the production of set yoghurt supplemented with SBOs in comparison with conventional starter cultures CCFM218 and L. delbrueckii subsp. bulgaricus (CCFM4). Our results indicate that yoghurt fermented by probiotic strains CCFM6 and CCFM47 had better quality characteristics such firmness, viscosity and less acidity during storage at 4oC for 21 days than the control. SBOs significantly (p<0.05) improved probiotic viability during fermentation but it affected product textural quality by producing a weaker gel. Our results also indicate that probiotic strains CCFM6 and CCFM47 could be used in the production of synbiotic set yoghurt in co-culture with S. thermophilus.
	TO cite this article:LAWRENCE Muganga,LIU Xiaoming,HONG Qing, et al. Effect of soybean oligosaccharides on probiotic viability and organic acids production in set yoghurt during refrigerated storage[OL].[13 March 2015] http://en.paper.edu.cn/en_releasepaper/content/4634009


	2. Enhance eicosapentaenoic acid production in oleaginous fungus Mortierella alpina by overexpressing ω3 fatty acid desaturase
	Xiaoyun Huang,Haiqin Chen,Guangfei Hao,Kai Du,Danhui Hao,Yuanda Song,Zhennan Gu,Hao Zhang,Wei Chen,Yong Q. Chen
	Food Science and Technology 18 March 2014
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	Abstract:ω3 fatty acid desaturase is the key enzyme responsible for ω-3 polyunsaturated fatty acids (PUFAs) formation. In oleaginous fungus Mortierella alpina, about 50% of total fatty acids are arachidonic acid (AA), whereas ω-3 PUFAs level is very low. In order to enhance the eicosapentaenoic acid (EPA) production, ω3 fatty acid desaturase gene (FADS15) from M. alpina ATCC32222 was cloned and homologously overexpressed, using the Agrobacterium tumefaciens-mediated transformation. Compared to the wild-type M. alpina, the FADS15 overexpressing strains MA-ω3Des-1, MA-ω3Des-2, MA-ω3Des-3 had 6.35-, 5.33- and 6.27-fold increase in EPA yield, respectively. These FADS15 overexpressing clones may be useful to future industrial production of EPA.
	TO cite this article:Xiaoyun Huang,Haiqin Chen,Guangfei Hao, et al. Enhance eicosapentaenoic acid production in oleaginous fungus Mortierella alpina by overexpressing ω3 fatty acid desaturase[OL].[18 March 2014] http://en.paper.edu.cn/en_releasepaper/content/4590491

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	3. Analysis of monosaccharides in the triterpene glycosides from sea cucumbers by high performance liquid chromatographic (HPLC)
	GAO Xiaomeng,DONG Ping,XUE Changhu,XU Jie,WANG Yuming
	Food Science and Technology 23 December 2013
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	Abstract:To fast and effectively analyze the sugar chain of triterpene glycosides from sea cucumber, a method was developed using a reverse-phase high-performance liquid chromatography (HPLC) with 1-phenyl-3-methyl-5-pyrazolone (PMP) derivatization. An optimized chromatographic condition was established in the present study. The calibration curves of monosaccharides (D-glucose, D-3-O-methylgucose, D-xylose and D-quinovose) were linear within the range of 0.05 - 1 mmol/L (R2 > 0.996). The detection limits of these four monosaccharides were below 5 pmol. Monosaccharides of holothurin A and holothurin B were analyzed by this method. The result showed it was simple, rapid, stable, and less sample consumed than previous methods.
	TO cite this article:GAO Xiaomeng,DONG Ping,XUE Changhu, et al. Analysis of monosaccharides in the triterpene glycosides from sea cucumbers by high performance liquid chromatographic (HPLC)[OL].[23 December 2013] http://en.paper.edu.cn/en_releasepaper/content/4577661


	4. Influence of Maillard reaction on the antigenicity of ovalbumin using response surface methodology
	MA Xiaojuan,GAO Jinyan,TONG Ping,YANG Hui,ZU Qinqin,CHEN Hongbing
	Food Science and Technology 12 September 2013
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	Abstract:The objective of this study was to investigate the influence of Maillard reaction on the antigenicity of ovalbumin using response surface methodology. Single factor tests were conducted to determine the main influential factors and the better ranges of parameters for response surface. We designed one model for optimization to reduce antigenicity of ovalbumin after glycation, and another model to increase its antigenicity. Nevertheless, model for optimization to reduce the antigenicity could not be used to navigate the response surface methodology. Model to increase antigenicity of ovalbumin showed that the optimal condition was achieved at 60℃, pH 6.87 and ovalbumin concentration of 0.11 mg/ml. Under these reaction parameters the antigenicity of ovalbumin was determined to be 124.037% that of the untreated ovalbumin. Verification experiment showed the antigenicity to be 121.746%, and no significant (p > 0.05) difference was noted compared to the theoretical predicted value. Temperature had the greatest effect on the antigenicity of ovalbumin, while pH and ovalbumin concentration influenced ovalbumin antigenicity to a lesser extent. Well-controlled Maillard reaction between ovalbumin and glucose is an efficient approach to reduce antigencity of ovalbumin, and the antigenicity could also be increased for different usage purposes.
	TO cite this article:MA Xiaojuan,GAO Jinyan,TONG Ping, et al. Influence of Maillard reaction on the antigenicity of ovalbumin using response surface methodology[OL].[12 September 2013] http://en.paper.edu.cn/en_releasepaper/content/4559763


	5. Investigation of the Absorption Mechanism of Ginsenoside Compound K and Its Fatty Acid Ester Prodrugs Using Caco-2 Cell Monolayers Model
	Zhu Xuemei,Zhang Bing,Luo Ting,Hu Jiangning,Li Hongyan,Deng Zeyuan
	Food Science and Technology 31 July 2013
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	Abstract:Ginsenoside compound K (CK) is a bioactive compound with poor oral bioavailability due to its high hydrophilic polarity. In contrast, its novel lipophilic ester prodrugs, the butyl and octyl ester of CK (CK-B and CK-O), have excellent oral potency. The aim of this study was to examine the transport mechanisms of CK and its lipophilic ester prodrugs (CK-B and CK-O) using human Caco-2 cells. Results showed that CK had a low permeability coefficient (8.65±0.17×10-7 cm/s) for AP to BL transport over 10-50 μM, while the transport rate for AP to BL flux of CK-B (29.70±1.45×10-7 cm/s) and CK-O (28.39±1.72×10-7 cm/s) were significantly greater than that of CK. Furthermore, the major transport mechanism of CK was passive transcellular diffusion with active efflux mediated by P-gp involved, whereas CK-B and CK-O were not the substrate of efflux pump. These results suggested that improving the lipophilic of CK by acylation can increases the transport across Caco-2 cells significantly.
	TO cite this article:Zhu Xuemei,Zhang Bing,Luo Ting, et al. Investigation of the Absorption Mechanism of Ginsenoside Compound K and Its Fatty Acid Ester Prodrugs Using Caco-2 Cell Monolayers Model[OL].[31 July 2013] http://en.paper.edu.cn/en_releasepaper/content/4551903


	6. 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


	7. 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


	8. Purification and Characterization of a novel β-galactosidase from the newly isolated strain Erwinia rhapontici E602
	JIANG Yike,XIA Yu
	Food Science and Technology 24 June 2011
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	Abstract:A β-galactosidase producing bacterial strain E602 was isolated from frozen soil and identified to be Erwinia rhapontici. This strain was cultured at 26℃ with the induction of lactose for production of the β-galactosidase. This enzyme was then purified with ammonium sulfate fractionation, ion exchange and gel filtration chromatography for further studies of the enzymatic characteristics. The purified enzyme had a molecular weight of about 100 kDa. The optimum reaction temperature and pH of this enzyme was 40℃ and pH 7.0 respectively, indicating that this enzyme was a mesophilic neutral β-galactosidase. However, the enzyme retained about 15% activity at 10℃, which also suggested cold-adaptive property of this enzyme. Kinetics of this enzyme was studied and the Km and Vmax of this enzyme was 0.21 mmol/L and 263.16 μmol/mg min-1. Metal ions such as Li+, K+, Mg2+ and Zn2+ can activate the enzymatic activity obviously, while Cu2+ and Fe2+ inhibited the activity. The lactose hydrolysis in milk had been also investigated and results suggested that this enzyme may be suitable for milk processing.
	TO cite this article:JIANG Yike,XIA Yu. Purification and Characterization of a novel β-galactosidase from the newly isolated strain Erwinia rhapontici E602[OL].[24 June 2011] http://en.paper.edu.cn/en_releasepaper/content/4433503


	9. Cloning and expression of a bactericin sakacin P from Lactobacillus sakei in Escherichia coli
	Shuo Li,Haiqin Chen ,Fengwei Tian, ,Hao Zhang,Wei Chen
	Food Science and Technology 15 October 2008
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	Abstract:Sakacin P, a novel bactericin from Lactobacillus sakei, is a potential antimicrobial substrate, which has strong activity against food-borne pathogen eg. Listeria monocytogenes. In Lactobacillus sakei, the gene (sppA) of sakacin P was controled by strict regulation mechnism, so that the quantity of secreted sakacin P was low. In this study, we synthesized the sppA gene using splicing by overlap extension PCR (SOE-PCR), and cloned it into E. coli expression system. After the induction of IPTG, the recombinant sakacin P was successfully expressed. The collected cells were sonicated and the activity was identified by inhibition zone method using the cell-free supernatant. The results also showed that the low temperature introduction took more active sakacin P which has strong antimicrobial activity.
	TO cite this article:Shuo Li,Haiqin Chen ,Fengwei Tian, , et al. Cloning and expression of a bactericin sakacin P from Lactobacillus sakei in Escherichia coli[OL].[15 October 2008] http://en.paper.edu.cn/en_releasepaper/content/24827


	10. Biocontrol of Postharvest Fungal Pathogens by Yeasts Isolated from Fruits and Marine Source
	Wang Yifei ,Feng Fengqin,Zheng Xiaodong ,Tang Haiqing
	Food Science and Technology 24 December 2007
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	Abstract:Fruit wounds and marine resources were utilized to screen for potential antagonists to postharvest rot of cherry tomato. Biocontrol activity of a total of 34 yeasts isolates were tested, among which four isolates were selected with the best efficacy in reducing the decay rate of Alternaria Alternata and Botrytis cinerea. One of the marine yeast isolated from East China Sea was identified as Rhodosporidium paludigenum Fell & Tallman, which has not been described previously as a biocontrol agent. The application of R. paludigenum is also effective for other postharvest rot of fruits. Its efficacy declined to a 36% reduction in pear, a 33% reduction in persimmon and an 69% reduction in Chinese jujube after one week of storage.
	TO cite this article:Wang Yifei ,Feng Fengqin,Zheng Xiaodong , et al. Biocontrol of Postharvest Fungal Pathogens by Yeasts Isolated from Fruits and Marine Source[OL].[24 December 2007] http://en.paper.edu.cn/en_releasepaper/content/17319

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