Abstract The diced chicken with mushroom was taken as the research object to investigate the differences in quality and protein digestion characteristics between traditional (TD) cooked and prefabricated (ST) product. The results showed that compared to TD cooked, the acceptability and flavor of sensory evaluation of ST product decreased significantly, while the taste and chewiness improved remarkably. In addition, the bound and immobilized water were found transferred to free water indicated the water holding capacity decreased and meat softened. The analysis of gas chromatography-mass spectrometry (GC-MS) indicated that hexal, octanal and volatile substances from spices were the key substances causing flavor differences between the two methods and could be further distinguished by the electronic nose and tongue. The results of digestion in vitro showed that the protein digestibility, release rate of peptide and free amino-acid in the ST product were higher than that in the TD cooked. The contents of α-helix and β-sheet decreased with the increase of digestion time in the two methods, while the α-helix content of the ST product was lower during the first 60 min of intestinal digestion than that in TD cooked. These findings give a new insight into the associations of processing methods with meat quality. (TD (ST significantly remarkably addition softened chromatographymass chromatography mass GCMS GC MS (GC-MS hexal tongue digestibility aminoacid amino acid αhelix α helix βsheet β sheet 6

Abstract Commercial maltodextrins (MD) and ziziphus gum (ZG) have been investigated for their effects on cake quality and possible use in slowing the staling process. The effects of MD and ZG were assessed by analyzing the pasting properties of the wheat flour slurry, the properties of the dough, and the quality of the cake after baking and after three days of storage. The qualities of the gel texture were assessed using a texture profile analysis (TPA) test, the qualities of the dough and cake were assessed using the Micro-doughLab and the TA-TXT texture analyzer, respectively. The evaluation of overall acceptance, texture, aroma, taste, and color was also done using 9 points hedonic sensory methods. Overall, despite their impacts were not similar, MD and ZG had a considerable impact on the quality of the cake, the dough, and the cake batter. By lowering gel hardness, which is the opposite of MD's effect, and raising setback, which appears to support amylose retrogradation, ZG appears to limit amylose retrogradation. Less mixing tolerance index (MTI) and more stability were imparted in the dough by both ZG and MD. ZG and MD both significantly increased the cake volume, although MD did so more. Although the batter density was high, MD greatly increased cake volume. The cake's sensory parameter scores indicated that MD had a positive impact on it, and both the 2% MD blends and the control blends performed equally well in terms of general acceptance. (MD (ZG process slurry storage TPA (TPA test MicrodoughLab Micro doughLab TATXT TA TXT analyzer respectively acceptance aroma taste methods Overall similar hardness MDs s effect setback retrogradation MTI (MTI volume high cakes it 2

Abstract This study was intended to elucidate the effects of HACE1 in Citrobacter rodentium-Induced Murine Colitis. Male C57BL/6 mice orally administered with 100 µLof Citrobacter rodentium DBS-100 (109 CFU mL−1) for 14 days. The expression of HACE1 in Citrobacter rodentium-Induced Murine Colitis was increased. HACE1 promoted inflammation and ROS levels in macrophage through the inactivation of Nrf2/NLRP3 signaling pathway. Meanwhile, si-HACE1 reduced inflammation and ROS levels in macrophage via the inhibition of Nrf2/NLRP3 signaling pathway. Sh-HACE1 reduced inflammatory responses in Citrobacter rodentium-Induced Murine Colitis through the promotion of Nrf2/NLRP3 signaling pathway. IP showed that HACE1 protein catenated with Nrf2 protein to suppress ROS-induced NLRP3 in macrophage through the promotion of Nrf2 Ubiquitination. Altogether, our data demonstrate that the inhibition of HACE1 ameliorates inflammatory responses in Citrobacter rodentium-induced Murine Colitis through the inhibition of ROS-induced mitochondrial damage by Nrf2/NLRP3. m6A promoted HACE1 stability by METTL3. Our study revealed the m6A methyltransferase METTL3 promoted HACE1 stability to promote NLRP3 activity in Citrobacter rodentium-Induced Murine Colitis by the inhibition of Nrf2. HACE rodentiumInduced Induced C57BL6 CBL C57BL 6 C BL C57BL/ 10 DBS100 DBS DBS-10 109 (10 mL−1 mL1 mL 1 days increased Nrf2NLRP3 NrfNLRP Nrf NLRP Nrf2/NLRP pathway Meanwhile siHACE1 siHACE si si-HACE ShHACE1 ShHACE Sh Sh-HACE ROSinduced induced Ubiquitination Altogether rodentiuminduced mA m A METTL DBS10 DBS-1 (1 mL− Nrf2NLRP DBS1 DBS- (

Abstract In the present study, we compared the color, flavor, and sensory attributes of wines prepared from undegraded (GW1), and physically (GW2) and biologically (GW3) degraded goji residue. Change in wine color showed a similar trend during the aging period; the color gradually became darker, with an increasing red and yellow hue. The wine obtained using the biological method was more clarified, transparent, and lustrous after 30 days of aging. Headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS) detected 7 norisopreniod aroma compounds in GW1 and 9 additional compounds including dihydro-β-ionone, dihydrojasmone, safranal, α-cyclocitral, β-cyclocitral, octanoic acid, 2-octenal, β-damascenon, and geraniol propionate in GW2 and GW3. However, the content of GW3 compounds was higher than GW2 and GW1 compounds. Compared to GW1 and GW2, GW3 compounds showed a more intense floral and fruity aroma with typical wolfberry notes. Sensory evaluation revealed that panelists preferred GW3, followed by GW1 and GW2. Altogether, biodegradation of goji residue produced goji wine with the best color, flavor, and organoleptic qualities. We believe this study will contribute to a better understanding of the brewing and aging process of goji wine and improve its quality. flavor GW1, GW , (GW1) (GW2 (GW3 period darker hue clarified transparent 3 solidphase solid phase HSSPME HS SPME (HS-SPME chromatographymass chromatography mass GCMS GC MS (GC-MS dihydroβionone, dihydroβionone dihydro β ionone, ionone dihydro-β-ionone dihydrojasmone safranal αcyclocitral, αcyclocitral α cyclocitral, cyclocitral α-cyclocitral βcyclocitral, βcyclocitral β-cyclocitral acid 2octenal, 2octenal octenal 2 octenal, 2-octenal βdamascenon, βdamascenon damascenon, damascenon β-damascenon However notes Altogether qualities quality (GW1 (GW

Abstract Dendrobium officinale is a famous traditional Chinese medicine and nourishing food in China. The active constituents in D. officinale include a variety of chemical components such as polysaccharides, bibenzyl, phenanthrenes, and flavonoids etc. Among them, polysaccharide was selected as the quality control marker for D. officinale in the Chinese Pharmacopoeia. The previous studies found that the content of polysaccharide constituents in D. officinale from different growing origins had significant differences. To the best of our knowledge, whether the secondary metabolites other than polysaccharides are similarly different in D. officinale from different origins has not been reported. In the present continuing study, UPLC-Q/TOF-MS coupled with multivariate analysis were employed for comparative analysis of the secondary metabolites of D. officinale from different growing origins. At last, 12 differential secondary metabolites of D. officinale from different origins were identified. Network pharmacological analysis results indicated that these differential secondary metabolites of D. officinale from different origins are mainly involved in neuropsychiatric related disorder diseases. This investigation will provide a valuable information for doctors and consumers in clinical practice. China D bibenzyl phenanthrenes etc them Pharmacopoeia differences knowledge reported study UPLCQ/TOFMS UPLCQTOFMS UPLC Q/TOF MS Q TOF last 1 identified diseases practice UPLCQ TOFMS QTOF

Abstract The current study aimed to assess broccoli's phytochemical profile and determine its antioxidant activity. Fresh broccoli was procured from a local farm and divided into two major treatment groups (cooked and dried). There were five sub-treatments in the cooking group (conventional, microwave, boiling, blanching, and steaming) and three treatments in the drying group (sun drying, freeze drying, and hot air drying). Ascorbic acid content, total carotenoids, TPC, TFC, and antioxidant activity were evaluated for every sub-treatment. The results depicted that the antioxidant constituent of cooked broccoli was complementary to dried broccoli samples. The maximum amount of ascorbic acid content (10.80 mg/100 g), total carotenoids (3.976 mg/g), total phenolic contents (225.80 mg/g), and the total flavonoid contents (42.92 mg/g) were found in freeze-dried broccoli. Freeze-dried broccoli also showed the highest antioxidant activity for DPPH free radical scavenging assay (62.45%), hydrogen peroxide radical scavenging assay (53.67%), and ABTS radical scavenging assay (65.84%). broccolis s dried. . dried) subtreatments sub conventional, conventional (conventional microwave boiling blanching steaming sun drying. drying) TPC TFC subtreatment. subtreatment treatment. sub-treatment samples 10.80 1080 10 80 (10.8 mg100 mg 100 mg/10 g, g , g) 3.976 3976 3 976 (3.97 mg/g, mgg mg/g 225.80 22580 225 (225.8 42.92 4292 42 92 (42.9 freezedried Freezedried Freeze 62.45%, 6245 62.45% 62 45 (62.45%) 53.67%, 5367 53.67% 53 67 (53.67%) 65.84%. 6584 65.84% 65 84 (65.84%) 10.8 108 1 8 (10. mg10 mg/1 3.97 397 97 (3.9 225.8 2258 22 (225. 42.9 429 4 9 (42. 624 62.45 6 (62.45% 536 53.67 5 (53.67% 658 65.84 (65.84% 10. (10 mg1 mg/ 3.9 39 (3. 225. 2 (225 42. (42 62.4 (62.45 53.6 (53.67 65.8 (65.84 (1 3. (3 (22 (4 62. (62.4 53. (53.6 65. (65.8 ( (2 (62. (53. (65. (62 (53 (65 (6 (5

Abstract In order to reveal the inhibitory effect of pomegranate punicalagin on macrophage foam cell formation and its possible mechanism, Raw264.7 macrophages were as the experimental carrier to detect the effect of punicalagin on macrophage cholesterol accumulation and outflow, and evaluate the regulation of punicalagin on cholesterol accumulation related genes CD36, PPARγ and outflow related genes ABCA1/G1, LXRα by Western-Blot method. The results showed that punicalagin can inhibit the cholesterol accumulation in raw264.7 macrophages due to restraining the PPARγ-CD36 expression, and meanwhile it could also promote macrophage cholesterol efflux by regulating LXRα-ABCA1/G1 pathway. mechanism Raw2647 Raw Raw264 7 Raw264. CD36 CD ABCA1G1 ABCAG ABCA1 G1 ABCA G ABCA1/G1 WesternBlot Western Blot method raw2647 raw raw264 raw264. PPARγCD36 PPARγCD PPARγ-CD3 expression LXRαABCA1/G1 LXRαABCA1G1 LXRαABCAG LXRα-ABCA1/G pathway Raw26 CD3 ABCA1G ABCA1/G raw26 PPARγCD3 PPARγ-CD LXRαABCA1 LXRαABCA LXRαABCA1/G LXRαABCA1G Raw2 raw2

Abstract Linolenic acid is an important fatty acid, and volatiles generated by its oxidation are the major components of food flavor. In this study, volatile components generated from linolenic acid during heating were detected and analyzed by using thermal desorption cryo-trapping system coupled with gas chromatography-mass spectrometry. A total of 52 volatile compounds were identified, including aldehydes (18), ketones (12), alcohols (6), furans (4), acids (6) and aromatic compounds (6). The forming temperature of each volatile compound was also determined. It was found that most volatile compounds with shorter carbon chains were mainly generated at lower temperatures, while volatile compounds with longer carbon chains were mainly produced at higher temperatures. Results of principal component analysis show that most of the identified volatiles were considered as the characteristic ones of the high temperature points. Potential thermal oxidation mechanism of linolenic acid was also given at the same time. flavor study cryotrapping cryo trapping chromatographymass chromatography mass spectrometry 5 18, 18 , (18) 12, 12 (12) 6, 6 4, 4 (4) (6 6. . determined temperatures points time 1 (18 (12 (4 ( (1

Abstract Natural resources emerge as an essential and alternative tool for controlling parasitic agents. The present study was carried out to evaluate in vitro and in vivo effect of Persea americana fruit extract (PAFE) on helminthiasis and coccidiosis. In vitro, anthelmintic activity was performed using PAFE against Allolobophora caliginose. PAFE elicited significant anthelmintic activity comparable to mebendazole with the lesser time taken to paralysis and death for 200 mg/mL. In vitro anticoccidial activity of PAFE, amprolium, phenol, DettolTM, and formalin were studied after incubation with unsporulated oocysts. PAFE was able to significantly inhibit oocyst sporulation in a dose-dependent manner. A total 35 male mice were divided into seven groups. At day 0, all groups except first and second groups were infected with 1×103 E. papillata. Group 1 served as control. Group 2 served as uninfected-treated one. Group 3 was considered an infected-untreated group. After 60 min of infection, groups 4, 5, and 6 were treated with PAFE. Group 7 was treated with amprolium. However, not at par with amprolium, PAFE showed a good anticoccidial activity adjudged based on a significant change in body weight gain, feed intake, oocysts output, and content of carbohydrates and protein. Therefore, PAFE exhibits powerful anthelmintic and anticoccidial effects. agents (PAFE coccidiosis caliginose 20 mgmL mg mL mg/mL amprolium phenol DettolTM dosedependent dose dependent manner 0 1103 103 1×10 E papillata control uninfectedtreated uninfected one infecteduntreated untreated group infection 4 5 However gain intake output protein Therefore effects 110 10 1×1 11 1×

Abstract In order to solve the problem of difficult and slow identification of jujube defects, a convolutional neural network model based on boosted EfficientNetv2 was proposed by taking the dry, cracked, broken and normal jujube in jujube as the research object. First, optimize the model structure, and set of the first Fused_MBConv in EfficientNetv2 3*3 convolution improved to parallel 1*1 convolution, 3*3 convolution and two serial 3*3 convolution. With reference to the CSPNet idea, one part of the convolved feature map in the MBConv module is directly spliced across channels, the other part is output through the dense block through the transition layer, and then spliced with the feature map in the first part; Then, the original Swish activation function is replaced by the optimal FReLU activation function; Finally, the Coordinate Attention module is introduced to embed the position information into the channel attention to optimize the model. The experimental results showed that the recognition rates of dry jujube, cracked jujube, broken jujube and normal jujube were 95.32%, 98.79%, 98.19% and 97.81% respectively, and the average recognition rate was 97.39%. Compared with other algorithms, the model has faster speed and higher recognition accuracy for defective jujube. defects EfficientNetv object First structure FusedMBConv Fused 33 3 3* 11 1 1* idea channels layer Then Finally 9532 95 32 95.32% 9879 98 79 98.79% 9819 19 98.19 9781 97 81 97.81 respectively 9739 39 97.39% algorithms 953 9 95.32 987 7 98.79 981 98.1 978 8 97.8 973 97.39 95.3 98.7 98. 97. 97.3 95.

Abstract Kaempferol, an important flavonol, has numerous health-beneficial bioactivities and possesses a great potential for application in medicine, food, and cosmetics industries. To improve the production of kaempferol in an in vitro synthetic biosystem, we designed and constructed a panel of bifunctional enzymes by fusing the flavanone 3-hydroxylase (AtF3H) and the flavonol synthase (AtFLS1) of Arabidopsis thaliana with different orientation and different peptide linker type and length. By comparing the output of kaempferol, we obtained a highly active bifunctional enzyme AtF3H-(GGGGS)2-AtFLS1 with a Km value of 0.129 ± 0.016 mM. After optimization of a series of reaction parameters, kaempferol was produced at 100.54 ± 0.54 mg/L, the currently highest kaempferol output in an in vitro synthetic biosystem, and the substrate conversion rate was 68.26% ± 0.05%. In addition, we observed substrate inhibition for the AtFLS1, which eventually limited the production of kaempferol. This study provides a highly active biocatalyst for production of kaempferol and an insight into biosynthesis of other valuable molecules. Kaempferol healthbeneficial health beneficial medicine food industries biosystem 3hydroxylase hydroxylase 3 AtF3H AtFH AtF H (AtF3H AtFLS1 AtFLS (AtFLS1 length AtF3HGGGGS2AtFLS1 AtFHGGGGSAtFLS GGGGS 2 AtF3H-(GGGGS)2-AtFLS 0129 0 129 0.12 0016 016 0.01 mM parameters 10054 100 54 100.5 054 0.5 mgL mg L mg/L 6826 68 26 68.26 005 05 0.05% addition molecules (AtFLS HGGGGS AtF3HGGGGS2AtFLS 012 12 0.1 001 01 0.0 1005 10 5 100. 0. 682 6 68.2 00 0.05 1 68.

Abstract Polysaccharides are a class of biological macromolecules made up of sugar chains with multiple glycosidic bonds. To explore the extracted, purified, carboxymethylated and phosphorylated modified to obtained carboxymethylated polysaccharides (HSPS) and phosphorylated polysaccharides (HSPP), and the HSPS and HSPP were characterized and analyzed, and their antioxidant activity measured. Response surface design was used for the synthesis process of HSPS and HSPP, the structure characterization and antioxidant activities of HSPS and HSPP were evaluated. The results showed that the Mw and Mn of HSP were 14.66 kDa and 8.39 kDa, respectively. The monosaccharides were mainly galactose, glucose, xylose, and arabinose in a molar ratio of 37.68%: 24.43%: 13.63%: 9.18%. The optimal synthesis conditions for HSPS were as follows: reaction time of 2.01 h, reaction temperature of 44.61°C and the amount of monochloroacetic acid necessary was 1.18 g. The optimal synthesis conditions for HSPP were: reaction time of 4.28 h, reaction temperature of 80.78°C, and reaction pH of 8.98. HSPS and HSPP have scavenging effects on ABTS, super oxideanion and hydroxyl radicals. The HSPS and HSPP were characterized and analyzed, and their antioxidant activity measured. bonds extracted purified (HSPS , (HSPP) analyzed measured evaluated 1466 14 66 14.6 839 8 39 8.3 respectively galactose glucose xylose 37.68% 3768 37 68 24.43% 2443 24 43 13.63% 1363 13 63 918 9 18 9.18% follows 201 2 01 2.0 h 4461C C 44 61 118 1 1.1 g 428 4 28 4.2 8078C 80 78 80.78°C 898 98 8.98 ABTS radicals (HSPP 146 6 14. 83 3 8. 37.68 376 24.43 244 13.63 136 91 9.18 20 0 2. 11 1. 42 4. 7 89 8.9 37.6 24.4 13.6 9.1 37. 24. 13. 9.

Abstract Glycemic status depicts a state of individual blood glucose level. Biochemical parameters to identify glycemic status associated with diabetes mellitus include fasting or non-fasting blood glucose, HbA1c, and oral glucose tolerance. Our present work conducted a systematic review aiming to systematically summarize the in vivo experimental results of nutmeg treatments towards the glycemic status of rats and mice. The systematic review followed PRISMA guidelines. PubMed, ProQuest, Wiley Online Library, and Google Scholar were used as databases for searching articles. Twenty-one articles that met the criteria were eventually used in this systematic review. The results of the in vivo studies revealed that the intervention of nutmeg samples in rats and mice had a positive effect. This finding was present in all reviewed articles. Overall, treatment by nutmeg samples was able to attenuate fasting blood glucose, non-fasting blood glucose, and HbA1c in rats and mice, reaching up to 94.52, 60.76, and 48.86%. We also found that nutmeg samples prepared from mace and methanol had the highest effect in reducing blood glucose. Based on this systematic review, it can be concluded that nutmeg has a positive effect on improving glycemic status and reducing the risk of DM in rats and mice. level nonfasting non HbAc HbA c tolerance guidelines PubMed ProQuest Library Twentyone Twenty one Overall 9452 94 52 94.52 6076 60 76 60.76 4886 48 86 48.86% 945 9 5 94.5 607 6 7 60.7 488 4 8 48.86 94. 60. 48.8 48.

Abstract To explore the development process and trends of spectral technology in the fruit field, the quantitative and visual analysis of 849 documents from China National Knowledge Infrastructure (CNKI) and 4791 documents from Web of Science (WoS) in the fruit field was carried out in terms of the annual publication, authors and institutions, and keywords based on CiteSpace. According to the results of visual analysis and some important documents, the main research hotspots of spectral technology in the fruit field were discussed and summarized. The research based on the bibliometrics visualization tool CiteSpace expounds on the research of spectrum in the fruit field from a macroscopic and microscopic perspective. The document information is comprehensive and the results are intuitive, which can help researchers to understand the research progress, academic exchange, and grasp of the research in this field. 84 CNKI (CNKI 479 WoS (WoS publication institutions summarized perspective intuitive progress exchange 8 47 4

Abstract The main objective of the present study was to develop and validate a new alternative modelling method to predict Bacillus tequilensis count in nutrient broth under iso-thermal and non-isothermal conditions. The bacterial growth data of Bacillus tequilensis was obtained experimentally in aerobically-kept nutrient broth medium and described with two-step and one-step modelling approaches by different primary models (the modified Gompertz, logistic, Baranyi and Huang models) under isothermal temperatures. Temperature-dependent kinetic parameter (maximum specific growth rate ‘µmax’) was described as a function of temperature via the Ratkowsky model integrated with each primary model. The Huang model based on the one-step modelling approach yielded the best fitting results (RMSE = 0.143 and adjusted-R2 = 0.977) for all isothermal conditions. Therefore, the Huang model was also used to check it’s prediction capability under non-isothermal conditions. The differential form of the Huang model provided satisfactorily statistical indexes (Bf = 1.07 and Af = 1.08) indicating reliably being able to use to describe the growth behaviour of Bacillus tequilensis in broth subjected to non-isothermal conditions. iso thermal nonisothermal non conditions aerobicallykept aerobically kept twostep two step onestep one Gompertz logistic temperatures Temperaturedependent Temperature dependent maximum ‘µmax µmax ‘µmax’ RMSE 0143 0 143 0.14 adjustedR2 adjustedR adjusted R2 R adjusted-R 0.977 0977 977 Therefore its it s Bf 107 1 07 1.0 1.08 108 08 014 14 0.1 0.97 097 97 10 1. 01 0. 0.9 09 9