Food Science Commons^™

Comparative Analysis Of Amino Acid And Bioactive Peptide Profiles During Time-Resolved Fermentation Of Wheat And Stout Brewer's Spent Grain By Lactiplantibacillus Plantarum, Minh Quoc Ha, Angéla Juhász, Teguh Santoso, Mitchell G. Nye-Wood, Mathilde Berthevas, Zhiyu Zhao, Eileen Kitundu, Tony Chen, Michelle L. Colgrave, Thao T. Le

Research outputs 2022 to 2026

Brewers’ spent grain (BSG), a protein- and fibre-rich brewing by-product, contains bioactive compounds, yet techniques to fully recover and utilise these bioactive fractions remain underdeveloped. This study investigated the proteolytic transformation of two BSG types, wheat and stout BSG, during 10 days of fermentation with Lactiplantibacillus plantarum . Discovery and targeted LC-MS/MS proteomics were used to characterise the proteome, peptide release, and free amino acid profiles of BSG throughout fermentation. Proteomic analysis identified 503 proteins in wheat BSG and 340 in stout BSG. Wheat BSG generated higher peptide diversity than stout BSG (1,227 vs. 436 peptides, respectively), with peptide release …

From Proteome To Palate: Proteomics-Led Insights Into Sensory Quality In Oats (Avena Sativa L.), Clare E. O'Lone, Angéla Juhász, Utpal Bose, Haelee Fenton, Dini Ganesalingam, Allan Rattey, Michelle L. Colgrave

Research outputs 2022 to 2026

Background: Oats (Avena sativa L.) are a rapidly expanding ingredient in plant-based beverages, snacks and fermented products, where texture, flavour, aroma and colour shape consumer acceptance. A comparatively high lipid content (2–10% w/w) reduces milling efficiency and predisposes products to oxidative rancidity, while textural variation, bitterness and colour instability further constrain product development. The molecular basis for these processing and sensory challenges lies in the globulin-dominant grain proteome.

Scope and approach: This review synthesises advances in liquid chromatography–tandem mass spectrometry (LC-MS/MS) proteomics to quantitatively profile the four protein groups shaping oat sensory quality: storage, grain softness-related, lipid-associated, and metabolic and …

Nicotine-Induced Chemoresistance Is Mediated By Pkm2 Activation In Bladder Cancer Cells, Kuo-Ching Huang, Yung-Hsuan Cheng, Yu-Ying Chen, Rong-Jane Chen, Ying-Jan Wang

Journal of Food and Drug Analysis

Persistent smoking is associated with poorer clinical outcomes in bladder cancer, possibly because nicotine promotes cancer cell proliferation and chemoresistance via activation of STAT3 and ERK1/2 signaling. Pyruvate kinase M2 (PKM2) is a central regulator of metabolic reprogramming that supports glycolysis and mitochondrial remodeling, thereby maintaining energy homeostasis, redox balance, and resistance to apoptosis. Given the close interplay between autophagy and apoptotic pathways, this study investigated PKM2-driven glycolysis and its coordination with mitochondrial function and autophagic regulation. T24 bladder cancer cells were used to investigate nicotine-induced paclitaxel resistance by assessing cell viability, alterations in energy metabolism, autophagy induction, and apoptosis. …

Characteristic Flavors And Key Metabolites Of Qula From Different Production Areas Of Xizang, Xue Bei, Huang Qun, Wang Yang, Li Chuanting, Zhang Yidan, Hao Zhengyang

Food and Machinery

[Objective] To elucidate the regional differences and metabolic regulatory mechanisms of the flavor quality of Qula from different production areas of Xizang. [Methods] Qula from six production areas in Xizang, including Ali, Chamdo, Lhasa, Shigatse, Shannan, and Nagqu, were used as the research subjects. Multi -omics techniques, including electronic nose, gas chromatography -mass spectrometry (GC-MS), and liquid chromatography -mass spectrometry (LC-MS), were combined to systematically analyze the physicochemical quality, volatile flavor components, and differential metabolites of the samples. [Results] The fat content of Qula from the Ali production area was significantly higher than that from the other production areas, and …

Traceability Analysis Of Microbial Community In Fuyu-Flavor Daqu And Its Production Environment As Well As Raw And Auxiliary Materials, Cao Mantang, Wang Yanfa, Liu Xiaoguang, Yu Bing, Zheng Xiaowei, Sun Yuting

Food and Machinery

[Objective] To explore the sources of the microbial community in Fuyu -flavor Daqu and to elucidate the key microorganisms in Daqu. [Methods] Fuyu -flavor Daqu was used as the research object, and high -throughput sequencing combined with microbial source -tracking techniques was employed to analyze the sources of microorganisms in Daqu. [Results] The microbial community structures of the Daqu crust and core were similar;however, there were substantial differences in their dominant taxa. Source -tracking results showed that bacteria on the Daqu crust were mainly derived from workers' hands (22.68%), the surface of koji -pressing machines (17.58%), the air around the …

Formation Rules Of Key Flavor Substances During Sauerkraut Fermentation And Their Correlation With Dominant Flora, Tao Ruixiao, Wen Xueping

Food and Machinery

[Objective] To investigate the relationship between microbial succession and flavor formation during sauerkraut fermentation. [Methods] This study investigates the dynamic changes in physicochemical parameters, volatile flavor substances, and bacterial communities during 30 days of natural fermentation at 15 ℃. [Results] During natural fermentation, pH decreases from 5.85 to 3.70, reducing sugar decreases from 28.7 g/kg to 1.6 g/kg, and nitrite concentration exhibits an initial increase followed by a decrease. Simultaneously, the proportion of Firmicutes increases sharply from 16.8% to 98.7%, with Lactobacillus (95.8%) ultimately dominating. [Conclusion] Acidity and sugar consumption are the core environmental factors driving flavor formation during the …

Screening And Identification Of High-Yield Diacetyl Lactic Acid Bacteria And Optimization Of The Ultrasonic Pretreatment Process, Li Xinyi, Zhou Hui, Hu Shunhong, Sun Binrong, Tang Xia, Luo Jie, Fan Xiankang

Food and Machinery

[Objective] To selectively screen lactic acid bacteria with high diacetyl yield and explore the effect of low -frequency ultrasound treatment on their diacetyl synthesis capacity. [Methods] Using diacetyl yield as the indicator, high -yielding strains were selectively isolated from strains preserved in the laboratory. The strains were identified by 16S rDNA gene sequencing and Gram staining. The target strain was evaluated for safety, including antibiotic susceptibility, hemolytic activity, and biogenic amine production, and its probiotic potential was characterized based on free radical scavenging capacity and tolerance to simulated gastrointestinal conditions. The diacetyl synthesis capacity of the strain was improved by …

Extraction , Structural Characterization , And Rheological Properties Of Fish Scale Protein, Tu Jianqiu, Jia Lei, Jing Lixiang, Wang Qing, Yang Xiaocong, Li Jianfang

Food and Machinery

[Objective] To use Nanwan fish scales as raw materials for the extraction of fish scale protein by an ultrasonic -assisted alkaline method, thereby providing a theoretical basis for the high -value utilization of Nanwan fish by -products. [Methods] The extraction process of Nanwan fish scale protein was optimized through single -factor and orthogonal experiments. The structural characteristics of the protein were analyzed by infrared spectroscopy and scanning electron microscopy, and its rheological properties were determined using a rheometer. [Results] The optimal conditions for the preparation of Nanwan fish scale protein were an ultrasonic temperature of 50 ℃, ultrasonic time of …

Mass Transfer Kinetics And Quality Impact In Pickled Leaf Mustard Under Low-Salt Pretreatment, Huang Kun, Zhang Rui, Zhang Yin, Fang Zhongliang, Chen Hao, Zhao Dan

Food and Machinery

[Objective] To further control the quality of leaf mustard (Brassica juncea var. foliosa ) during low -salt brining pretreatment. [Methods] The effects of different low -salt concentrations (3%, 5%, and 8%) and brining durations (0~72 h) on mass transfer kinetics, total bacterial count, color, bitterness, texture, and water distribution during the brining process of leaf mustard were investigated. [Results] Increasing the salt concentration significantly intensified mass loss, water loss, and salt uptake in leaf mustard, and the increments increased with higher salt concentrations. Furthermore, the Peleg model accurately described the mass transfer kinetics during the low -salt brining pretreatment of …

Development And Application Of A Fluorescent Imidazoquinoline-Imprinted Photonic Crystal Dual-Mode Sensor, Sun Yanxu, Hao Huihui, Zhao Xiaolei, He Jinxing

Food and Machinery

[Objective] To achieve rapid detection of 2-amino -3-methylimidazo [4,5-f] quinoline (IQ) in food. [Methods] A novel IQ fluorescent molecularly imprinted photonic crystal sensor is fabricated using the photonic crystal molecularly imprinted polymer (PCMIP )@CdSe/ZnS fluorescent material. [Results] Scanning electron microscopy (SEM ) reveals that the fabricated material possesses a highly ordered, interconnected three -dimensional macroporous structure. Under optimal conditions, the sensor demonstrates robust quantitative detection performance toward IQ. Specifically, the fluorescence method exhibits a linearity of 0.500 to 250 μg/L, with a limit of detection (LOD ) of 0.300 μg/L. Concurrently, the photonic crystal -based reflection peak shift assay shows …

Construction Of An Aupt Bimetallic Nanozyme-Based Sers Sensing Platform For Sensitive Detection Of Thiamethoxam In Agricultural Products, Xu Yongzheng, Yi Guanru, Xu Longhua

Food and Machinery

[Objective] To establish a surface -enhanced Raman scattering (SERS ) sensing method based on AuPt bimetallic nanozymes for the detection of thiamethoxam (TMX ) residues in agricultural products. [Methods] SiO2-supported AuPt bimetallic nanozymes were prepared using a reduction method. The excellent peroxidase -like activity of the nanozymes was utilized to catalyze the oxidation of 3,3', 5,5'-tetramethylbenzidine (TMB ) by H2O2 to generate oxidized TMB (ox-TMB ). The Raman signal of ox -TMB was enhanced by the localized surface plasmon resonance effect of the AuPt bimetallic nanostructure. Based on the inhibitory effect of TMX on acetylcholinesterase (AChE ) activity, the generation …

Effect Of Continuous Progressive Freeze Concentration On The Quality Of Concentrated Litchi Juice, Zhong Hongji, Zhong Ruimin, Deng Zeyuan, Wang Jinhong, He Huijun

Food and Machinery

[Objective] Through multi -component comparative analysis, this study evaluates the effect of continuous progressive freeze concentration on the quality of concentrated Litchi juice and explores the feasibility of preparing high -quality litchi juice concentrate. [Methods] Freshly squeezed litchi juice is used as the raw material and subjected to two -stage freeze concentration using a pilot -scale continuous progressive freeze concentration equipment. Systematic comparisons are conducted on the changes in sensory attributes, rheological properties, sugar and acid composition, mineral elements, amino acids, physiologically active components, and volatile flavor compounds of litchi juice before and after concentration. [Results] The soluble solids content …

Processing Analysis And Experiment Of Monopterus Albus Bone Removal Machine Based On Recurdyn-Abaqus Co-Simulation, Liu Mingyong, Wang Changqi, Xiang Xue, Wang Lei, Shen Yang, Li Ping

Food and Machinery

[Objective] To address the problems of heavy manual dependence, low efficiency, and poor bone removal quality in the existing Monopterus albus bone removal processing. [Methods] Simulation analysis and experimental research are carried out based on the previously designed bone removal machine and constitutive model of M.albus. Mechanical property parameters of M.albus bone and muscle tissues are obtained through mechanical tests. Subsequently, a third -order Ogden hyperelastic model for the muscle and a brittle fracture model for the spine are established. By coupling Recurdyn multi -body dynamics simulation software and Abaqus finite element analysis software, a simulation model of the M.albus …

Intelligent Optimization Method For Parallel Robot Boxed Yogurt Sorting Trajectory Based On Improved Mopso, Wang Yun, Wang Xiaojie, Guo Xu

Food and Machinery

[Objective] To improve the operational efficiency, operational stability, and energy efficiency of food -sorting robots and achieve intelligent and precise optimization of sorting trajectories. [Methods] An intelligent trajectory optimization method for parallel -robot yogurt sorting was proposed by integrating multi -objective optimization with an improved multi -objective particle swarm optimization (MOPSO ) algorithm. A 3-5-3-5-3 segmented polynomial interpolation algorithm was used to construct the robot's joint motion trajectories, with the objectives of minimizing sorting time, total energy consumption of the robot, and mechanical impact. The MOPSO model was optimized by improving particle inertia weights, external archive update strategies, and crowding …

Fresh-Cut Processing Suitability Of Different Yam Cultivars, Pang Lingyun, Jiao Yijing, Jia Yingying, Guo Shuihuan, Qu Shanshan, Zhan Lijuan

Food and Machinery

[Objective] To select the yam cultivars suitable for fresh -cut processing. [Methods] Five yam cultivars are selected as raw materials. Then, the following variation patterns are analyzed during storage:color difference, browning degree, weight loss rate, total phenol content, malondialdehyde content, polyphenol oxidase (PPO ) activity, and sensory quality. Based on the analysis, the core evaluation indicators are determined to select yam cultivars suitable for fresh -cut processing, while the weights of each indicator are determined through the analytic hierarchy process. Finally, the fresh -cut processing qualities of the five yam cultivars during storage are ranked using grey relational analysis. [Results] …

Heat Pump Drying Characteristics And Quality Evaluation Of Semi-Dried Xiantaoli Litchi Fruits, Liu Fei, Liu Shuping, Wang Xin, Peng Shaodan, Li Jihua, Zhou Wei

Food and Machinery

[Objective] To investigate the heat pump drying law of Xiantaoli litchi and the quality characteristics of semi -dried Xiantaoli litchi fruits under different moisture contents. [Methods] Heat pump drying treatment was applied to Xiantaoli litchi. Through the determination of key quality indicators and sensory evaluation, the comprehensive quality of semi -dried Xiantaoli litchi fruits with different moisture contents was compared. A sensory quality prediction model was established by stepwise regression analysis. [Results] The drying process of Xiantaoli litchi could be divided into two stages:an acceleration period and a deceleration period, with the maximum drying rate occurring at around 24 h. …

Effects Of Alkali Treatment On The Quality And Digestibility Of Soybean Textured Protein, Jin Jiaming, Wang Chao, Shen Zhicong, Guo Lu, Niu Zhiyong, Peng Mingye

Food and Machinery

[Objective] To investigate the effects of sodium carbonate addition levels on the quality and digestibility of soybean textured protein during extrusion expansion. [Methods] Soybean protein isolate is used as the raw material, and sodium carbonate is added at mass fractions of 0,0.25%, 0.50%, and 1.00% during extrusion expansion. Subsequently, the basic physicochemical properties, color characteristics, micro - and macro -morphology, intermolecular forces, and levels of carbonyl and sulfhydryl groups of the samples from different treatment groups are characterized. Additionally, the differences in the formation of high -temperature processing hazards and in vitro digestibility among the samples are comprehensively compared. [Results] …

Evaluation Of The Anti-Aging Effects Of Aqueous Extract From Dendrobium Officinale Leaves On Drosophila Melanogaster, Li Shuting, Yang Lin, Huang Yan

Food and Machinery

[Objective] To investigate the in vivo anti-aging effects of the aqueous extract of Dendrobium officinale leaves and its potential mechanisms. [Methods] The contents of the main bioactive components, flavonoids and polysaccharides, in the aqueous extract of D.officinale leaves were determined. Using Drosophila melanogaster as a model, the effects of the aqueous extract on the lifespan, locomotor capacity, heat stress tolerance, and tolerance to H2O2-induced oxidative stress in D.melanogaster were evaluated, and the activities of total superoxide dismutase (T-SOD ), cytosolic Cu/Zn -superoxide dismutase 1 (SOD 1), mitochondrial Mn -superoxide dismutase 2 (SOD 2), and catalase (CAT ) were measured. [Results] …

Remodeling Of Gut Microbiota And The Regulatory Mechanisms Of The "Gut-Organ Axis" By Selenium-Enriched Active Components, Wang Zhulin, Muhammad Tayyab Rashid

Food and Machinery

Selenium, an essential trace element for humans, plays a crucial role in maintaining redox balance and immune homeostasis. As safe and effective selenium supplements, selenium -enriched foods play an irreplaceable role in human metabolism and are essential for sustaining physiological homeostasis. The gut microbiota, a vast and complex microbial ecosystem, is regarded as a "super organ" within the human body, and its structural homeostasis and metabolic functions directly determine the nutritional and health status of the host. This article systematically reviews the major forms of selenium in selenium -enriched foods and their mechanisms of reshaping gut microbiota structure and regulating …

Preparation Process Optimization And Antioxidant Activity Evaluation Of Ampelopsis Grossedentata Fermentation Broth, Huang Jia, Chai Jiayue, Zhao Yajun, Lei Qiu, Xu Jiahui, Li Shiyun

Food and Machinery

[Objective] To screen the microbial strains for fermentation of Ampelopsis grossedentata (vine tea ) and optimize the mixed -strain liquid -state fermentation process. [Methods] With the content of total flavonoids and dihydromyricetin in the fermentation broth as the primary indicators, the fermentation process is optimized through single -factor experiments combined with response surface methodology. The bioactivity of the fermentation broth produced under optimized conditions is evaluated by in vitro antioxidant assays. [Results] The optimal fermentation conditions for vine tea are as follows:a volume ratio of Lactobacillus plantarum RG11 to Bacillus subtilis KC7 at 2∶3, an inoculum amount of 10%, and …