• Fisheries and Aquatic Sciences
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• v.25 no.4
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• pp.231-242
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• 2022

Effect of different concentrations of hypotaurine (HTU) on melanosis and quality of shrimps during 10 d storage in ice were studied. During refrigeration, the total plate count and total volatile basic nitrogen of shrimps treated with 20 g/L HTU were the lowest, and the hardness and microstructure were the best. Moreover, the score of melanoses, pH and total bile acid of shrimps treated with 20 g/L HTU were also low. Sensory evaluation showed that HTU treatment could make the shelf life of shrimps 3-4 days longer compared with the control. Based on the above physical and chemical indexes, 20 g/L HTU showed great potential as a safe inhibitor in the treatment of shrimps' melanosis.

• Food Engineering Progress
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• v.14 no.4
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• pp.283-291
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• 2010

Currently, nanotechnology is widely applied in various industrial fields and is rapidly emerging as a promising future technology. In food industries, nanotechnology is used to enhance food quality and safety. Numerous cutting-edge studies on the advantages of nanotechnology have been conducted in the fields of food processing, food ingredients and additives, food packaging, and food engineering for optimal health. The market for these areas of research has grown steadily, and is expected to continue to do so. Because of this, R&D for nanotechnology that can be used effectively in food industries is being performed by several companies, as well as in academic research institutions around the world. This review describes the recent global R&D trends that have been in progress for two key areas: food processing and food packaging.

• Journal of Microbiology and Biotechnology
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• v.29 no.2
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• pp.179-190
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• 2019

Bacillus subtilis spore surface display (BSSD) technology is considered to be one of the most promising approaches for expressing heterologous proteins with high activity and stability. Currently, this technology is used for various purposes, such as the production of enzymes, oral vaccines, drugs and multimeric proteins, and the control of environmental pollution. This paper presents an overview of the latest developments in BSSD technology and its application in protein engineering. Finally, the major limitations of this technology and future directions for its research are discussed.

• Food Industry And Nutrition
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• v.19 no.2
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• pp.28-34
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• 2014

• Safe Food
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• v.4 no.4
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• pp.8-13
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• 2009

• Food Science of Animal Resources
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• v.38 no.2
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• pp.291-301
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• 2018

To shorten the production cycle of Zaodan, this study first pickled Zaodan by a novel technology - vacuum decompression technology. Vacuum decompression technology could reduce the pickling time of Zaodan from 20 wk to about 9 wk. The protein content, moisture and pH of the Zaodan egg white gradually decreased with a concomitant increase in salt during the pickling process. The total sulfhydryl group (SH) group content of the egg white proteins was increased to $2.43{\times}10^{-3}mol/L$ after being pickled for 30 d, whereas the content of disulphide bonds (SS) was reduced to $23.35{\times}10^{-3}mol/L$. The surface hydrophobicity was lowest after pickling for 30 d. In addition, great changes occurred in the secondary structure of the egg white proteins after pickling for 20 d. The disappearance of ovomucin was noticeable based on sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis.

• Food Science and Biotechnology
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• v.17 no.2
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• pp.367-372
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• 2008

Cellular protection against carcinogens could be achieved by the induction of phase 2 detoxifying and antioxidant enzymes such as glutathione S-transferase (GST), NAD(P)H:quinone oxidoreductase 1 (NQO1) and heme oxygenase 1 (HO1). Nuclear transcription factor E2-related factor 2 (Nrf2) binds to antioxidant response element (ARE) in the promoter region of these genes and the resulting transactivation occurs. In the present study the effect of gujeolcho (Chrysanthemum zawadskii) roots on the Nrf2-ARE pathway were investigated. C. zawadskii root extract was fractionated with a series of organic solvents and their ability to induce Nrf2-ARE pathway was examined. We separated the most potent dichloromethane (DCM) fraction into 12 sub-fractions and found several sub-fractions with strong effects on the Nrf2-ARE pathway. Fraction 4 strongly induced the ARE-reporter gene activity as well as Nrf2 expression. Sitosterol was isolated as a major compound in fraction 4 although its activity was not as potent as its mother fraction. These results indicate that C. zawadskii roots might be used as a potential natural chemopreventive source.

• Food Science and Biotechnology
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• v.18 no.5
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• pp.1204-1211
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• 2009

Hericium erinaceus is an edible mushroom used as a medicinal food in Asian countries. In this study, the chemopreventive effects of H. erinaceus mycelia hot water extract (HEW) were evaluated. HEW remarkably induced the luciferase activity of the antioxidant response element (ARE), located in the promoter region of phase 2 and antioxidant genes and regulated by nuclear factor E2-related factor 2 (Nrf2). The up-regulation of ARE activity by HEW corresponded with the induction of Nrf2 and the antioxidant enzyme, hemeoxygenase-1. The inhibition of cyclooxygenase-2 (COX-2) activity is a promising effective approach in cancer chemoprevention, and HEW prominently suppressed COX-2 protein expression in HepG2 cells. Furthermore, HEW showed anti-inflammatory activity by modulating inflammatory mediators such as nitric oxide (NO), inducible NO synthase, tumor necrosis factor-${\alpha}$, interleukin-$1{\beta}$, and the transcription factor, nuclear factor-${\kappa}B$, in lipopolysaccharide-stimulated RAW 264.7 cells. These results suggest that H. erinaceus possessed anti-tumor and anti-inflammatory effects via the modulation of Nrf2/ARE and inflammatory signaling pathways, and may therefore have potential use as a natural chemopreventive agent.

• Food Science and Biotechnology
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• v.17 no.3
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• pp.447-456
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• 2008

Limonene, pinene, and isoprene are abundant and ubiquitous volatile organic compounds (VOCs) which are found in various natural products and also produced from various manufacture processes. Limonene and pinene are major components of food additives and household products for enrichment of good flavors and elimination of malodors, and isoprene is a basal motif of monoterpenes such as limonene and pinene. They have shown many beneficial effects such as chemopreventive, chemotherapeutic, and antioxidant activities. Upon certain conditions, however, adverse effects of these compounds on human health have also been reported. Although they do not seem to have acute and severe toxicity to human, they can easily generate secondary organic aerosols (SOAs) when they react with oxygen and/or ozone, which have shown certain toxic effects on experimental animal models as well as on humans. Numerous household and scented products containing limonene, pinene, and isoprene are widely used in these days. However, biological consequences upon exposure to these products are largely unknown. The aim of this review is to summarize and analyze the current understanding on the biological effects of VOCs, in particular limonene, pinene, and isoprene, as well as their SOAs.

• Food Science of Animal Resources
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• v.39 no.2
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• pp.209-221
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• 2019

In this study, the changes in microbial communities of lamb meat packaged in the air (plastic tray, PT) and in a vacuum pouch (VAC) were assessed by polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) during the storage at $4^{\circ}C$. For the PT lamb, the total viable count (TVC) was $10^7CFU/g$ on Day 5, and the dominated bacteria were Pseudomonas fragi, P. fluorescens, and Acinetobacter spp. For the VAC lamb, the TVC was $10^7CFU/g$ on Day 9, and the dominated bacteria were lactic acid bacteria, including Carnobacterium divergens, C. maltaromaticum, and Lactococcus piscium. One strain of Pseudomonas spp. also appeared in VAC lamb. The relative abundance of Enterobacteriaceae in VAC lamb was higher than that PT lamb, indicating a more important role of Enterobacteriaceae in spoilage for VAC lamb than that of PT lamb. The microbial compositions changed faster in the lamb stored in a PT than that stored in a VAC, and microbial community compositions of the late storage period were largely different from those of the early storage period for both the conditions. The findings of this study may guide improve the lamb hygiene and prolong the shelf life of the lamb.