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.

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	1. 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


	2. 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

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	3. 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


	4. 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


	5. 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


	6. 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


	7. Effects of Different Doses of Fructooligosaccharides (FOS) on the Composition of Mice Fecal Microbiota, Especially the Bifidobacterium Composition
	Jiayu Gu,Bingyong Mao,Shumao Cui,Jianxin Zhao,Hao Zhang,Wei Chen
	Food Science and Technology 08 March 2018
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	Abstract:Fructooligosaccharides (FOS) are a well-known class of prebiotic and are considered to selectively stimulate the growth of bifidobacteria in the gut. Previous studies focused on the stimulated growth of Bifidobacterium, but did not further investigate the bifidobacterial composition, i.e. the specific species that was were stimulated. In this study mice were fed with FOS in different doses (0%, 5%, and 25%) for 4 weeks and the composition of fecal microbiota, in particular Bifidobacterium, was analyzed by sequencing the V3-V4 region and the groEL gene on the MiSeq platform, respectively. In the high-dose group (25% FOS) the relative abundance of Actinobacteria was significantly increased, which was mainly contributed by Bifidobacterium. At the genus level the relative abundances of Blautia and Coprococcus were also significantly increased. Through the groEL sequencing 14 species of Bifidobacterium were identified, among which Bifidobacterium pseudolongum (B. pseudolongum) was most abundant. After FOS treatment, B. pseudolongum became almost the sole bifidobacterial species (>95%). We isolated the B. pseudolongum strains and, by high performance liquid chromatography (HPLC), demonstrated their ability to metabolize FOS. Therefore, we concluded that FOS significantly stimulated the growth of B. pseudolongum in mice. Further investigations are needed to reveal the mechanism of selectiveness between FOS and B. pseudolongum, which would aid our understanding of the basic principles of dietary carbohydrates and host health.
	TO cite this article:Jiayu Gu,Bingyong Mao,Shumao Cui, et al. Effects of Different Doses of Fructooligosaccharides (FOS) on the Composition of Mice Fecal Microbiota, Especially the Bifidobacterium Composition[OL].[ 8 March 2018] http://en.paper.edu.cn/en_releasepaper/content/4743709


	8. Study on detections of free and bound water in sausage based on multispectral imaging technique
	Wang Ju,LIU Changhong,ZHENG Lei
	Food Science and Technology 19 May 2016
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	Abstract:Free and bound water are the two physical states of moisture, which directly influence on the qualities of meat products. The goal of this work was to explore the potential of multispectral imaging in combination with multivariate analysis for the identification of free and bound water in cooked pork sausages (CPS). Spectra and textures of 144 CPS treated by six salt concentrations (0-2.5%) were analyzed using different calibration models to find the most optimal results for predicting free and bound water contents in CPS. Based on a combination of spectral and textural features, partial least squares regression models performed well for predicting free and bound water contents with the correlation coefficient (r) of 0.832 and 0.918, respectively. The prediction equation was also transferred to each pixel in the image for visualizing the spatial distribution of the two water contents in CPS. The results indicated that multispectral imaging technique has the potential as a fast and non-invasive method for identifying the physical state of moisture in meat products.
	TO cite this article:Wang Ju,LIU Changhong,ZHENG Lei. Study on detections of free and bound water in sausage based on multispectral imaging technique[OL].[19 May 2016] http://en.paper.edu.cn/en_releasepaper/content/4690243


	9. Different Roles of Caffeine, Catechins and Tea Proteins in Creaming of Green Tea from Camellia sinensis
	LIN Xiaorong,CHEN Zhongzheng,ZHANG Yuanyuan,LUO Wei,GAO Xiong,LI Bin
	Food Science and Technology 11 May 2016
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	Abstract:Creaming in green tea (Camellia sinensis) was studied by High Performance Liquid Chromatography (HPLC) and Dynamic Light Scattering (DLS). Catechins, caffeine, and proteins were major components of tea cream, which had greater affinity than any other components for precipitation. Their different roles in creaming were investigated in a series of modulated tea and simulated tea. Modulation of caffeine significantly affected the formation of sediments, but this impact was highly related to the amounts of catechins and proteins in original tea. Interactions among catechins, proteins and caffeine were discussed. Tea proteins had priority to associate with catechins over caffeine. They aggregated with catechins spontaneously, forming colloidal particles of 93.3 nm in average hydrodynamic radius (RH). Addition of caffeine led to larger particle size and higher light scattering. In conclusion, nano-aggregates formed by catechins and proteins in green tea provided nucleus for sediments, whereas caffeine acted as an activator to promote creaming.
	TO cite this article:LIN Xiaorong,CHEN Zhongzheng,ZHANG Yuanyuan, et al. Different Roles of Caffeine, Catechins and Tea Proteins in Creaming of Green Tea from Camellia sinensis[OL].[11 May 2016] http://en.paper.edu.cn/en_releasepaper/content/4689350


	10. Antioxidant activity of marine lactic acid bacteria strains
	GAO Yuan,TUO Yanfeng,QIAN Fang,JIANG Shujuan,MU Guangqing
	Food Science and Technology 18 February 2016
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	Abstract:Six marine lactic acid bacteria (LAB) strains isolated from fish intestines and scallop digestive glands were investigated for their scavenging 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical. Then their resistance to hydrogen peroxide, scavenging hydroxyl radical, superoxide anion radical activity, reducing power, Superoxide Dismutase (SOD) activity and Glutathione (GSH) content were measured. When Lactobacillus casei Y3 and Lactobacillus plantarum Y44 were testing antioxidant effect of oxidative stress in HT-29 cells, the cell viability increased significantly compared to H2O2 group. Marine LAB Lactobacillus casei Y3 and Lactobacillus plantarum Y44 could be considered as a new type of probiotics resource.
	TO cite this article:GAO Yuan,TUO Yanfeng,QIAN Fang, et al. Antioxidant activity of marine lactic acid bacteria strains[OL].[18 February 2016] http://en.paper.edu.cn/en_releasepaper/content/4678348

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