Beijing Advanced Innovation Center for Food Nutrition and Human Health

Beijing, China

Beijing Advanced Innovation Center for Food Nutrition and Human Health

Beijing, China
SEARCH FILTERS
Time filter
Source Type

Li R.,Beijing Advanced Innovation Center for Food Nutrition and Human Health | Wang Y.,Beijing Advanced Innovation Center for Food Nutrition and Human Health | Ling J.,Ningbo Academy of Agricultural science | Liao X.,Beijing Advanced Innovation Center for Food Nutrition and Human Health
Food Chemistry | Year: 2017

The effects of high pressure processing (HPP) on the activity of soluble acid invertase (SAI) in mango pulp, crude extract, purified SAI and purified SAI in model systems (pectin, bovine serum albumin (BSA), sugars and pH 3–7) were investigated. The activity of SAI in mango pulp was increased after HPP, and that in crude extract stayed unchanged. The activity of purified SAI was decreased after HPP at 45 and 50 °C. Pectin exhibited a concentration-dependent protection for purified SAI against HPP at 50 °C/600 MPa for 30 min. Pectin that had an esterification degree (DE) of 85% exhibited a greater protection than pectin that had a DE of 20–34%. BSA, acidic pH (3–6) and sucrose also exhibited protection for purified SAI against HPP. HPP at 50 °C/600 MPa for 30 min disrupted the secondary structure and tertiary structure of purified SAI, but no aggregation of purified SAI was observed after HPP. © 2017 Elsevier Ltd


Wang D.,Beijing Advanced Innovation Center for Food Nutrition and Human Health | Zhu W.,Beijing Advanced Innovation Center for Food Nutrition and Human Health | Wang Y.,Beijing Advanced Innovation Center for Food Nutrition and Human Health | Yan J.,Beijing Advanced Innovation Center for Food Nutrition and Human Health | And 3 more authors.
Journal of Agricultural and Food Chemistry | Year: 2017

Previous studies have demonstrated the endocrine disruption of o,p′-DDT. In this study, we used a 1H NMR based metabolomics approach to investigate the estrogenic effects of o,p′-DDT (300 mg/kg) on the uterus and brain after 3 days of oral gavage administration, and ethynylestradiol (EE, 100 μg/kg) was used as a positive control. A supervised statistical analysis (PLS-DA) indicated that o,p′-DDT exerted both estrogenic receptor-(ER)-dependent and independent effects on the uterus but mainly ER-independent effects on the brain at metabolome levels, which was verified by coexposing with the antiestrogenic ICI 182,780. Four changed metabolites - glycine, choline, fumarate, and phenylalanine - were identified as ER-independent alterations in the uterus, while more metabolites, including γ-aminobutyrate, N-acetyl aspartate, and some amino acids, were disturbed based on the ER-independent mechanism in the brain. Together with biological end points, metabolomics is a promising approach to study potential estrogenic chemicals. © 2017 American Chemical Society.


Li Q.,Beijing Advanced Innovation Center for Food Nutrition and Human Health | Lv J.,Beijing Advanced Innovation Center for Food Nutrition and Human Health | Zhang L.,Beijing Advanced Innovation Center for Food Nutrition and Human Health | Dong Z.,Beijing Advanced Innovation Center for Food Nutrition and Human Health | And 3 more authors.
Journal of Food Protection | Year: 2017

To estimate biogenic amines and changes in quality of rainbow trout (Oncorhynchus mykiss) fillets at different temperatures, we determined the sensory attributes, total volatile basic nitrogen (TVB-N), total viable counts (TVC), and biogenic amines (BAs) of samples that were untreated (CK) or dry cured with 1.8% salt (T). There was no significant difference between CK and T samples in terms of TVB-N, TVC, and BAs. TVB-N and TVC increased significantly (P < 0.05) with storage time at 3, 9, and 158C. Putrescine (PUT) and cadaverine (CAD) increased significantly (P < 0.05) at-3, 3, 9, and 15°C during storage. Histamine formed more easily when storage temperatures were higher. The kinetic models of sensory scores for TVB-N, TVC, PUT, CAD, and the sum of PUT and CAD (PUT+CAD) in T samples versus storage time and temperature were developed based on the Arrhenius equation. High regression coefficients (R2 > 0.9) indicated the acceptability of the kinetic model for predicting changes in the quality of the rainbow trout fillets. Relative errors between predicted and experimental values of TVB-N, TVC, and PUT+CAD were all within 10% except for TVB-N on day 6. The prediction model based on TVB-N, TVC, and PUT+CAD can be applied to evaluate changes in quality of rainbow trout fillets from -3 to 15°C (270 to 288 K). © 2017 International Association for Food Protection.


Zhang M.,Beijing Advanced Innovation Center for Food Nutrition and Human Health | Yin D.,Northeast Agricultural University | Wang C.,Northeast Agricultural University
Journal of the Chinese Cereals and Oils Association | Year: 2016

Taking samples with different ratio of rice protein components as test materials, this functional property variation of the samples is compared, and differences in the effect of protein components on the quality of protein products are cleared out, in order to provide theoretical support for molecular design & recombination and production of rice protein products in the future. Investigation on functional properties is carried out, including solubility, emulsification properties, blistering properties, water/oil binding capacity. The results show that the solubility of rice bran protein concentrate is about 200% higher than that of rice protein concentrate; The functional properties of rice bran protein concentrate is obviously better than that of rice protein concentrate, but foam stability of rice protein is almost 200% higher than that of rice bran protein. Albumin constituting in rice protein can improve the solubility, water/oil binding capacity, and reduce the foam stability of products; Gliadin can promote the emulsification properties of product, and gluten protein can improve the foam stability of products. The functional properties of protein products are closely related with composition of protein components. © 2016, Dept. of JCCOA. All right reserved.


Han Y.,Beijing Advanced Innovation Center for Food Nutrition and Human Health | Liang L.,Beijing Advanced Innovation Center for Food Nutrition and Human Health | Qiu W.,Beijing Advanced Innovation Center for Food Nutrition and Human Health | Zha M.,Beijing Advanced Innovation Center for Food Nutrition and Human Health | And 2 more authors.
Journal of Chinese Institute of Food Science and Technology | Year: 2017

Propionibacterium freudenreichii was mixed with Lactobacillus to ferment yogurt. The results showed that: after fermenting 6 h in 35℃, the acidity of mixed yogurt could reach 70 °T, and after-acid capacity was inferior, the concentration of CLA was reached 120.66 μg/mL. The sensory evaluation showed that the mixed yogurt was milky white and shiny, had coordinate odor, exquisite taste, uniform and stable organization, and on whey separation. The flavor of the fermented milk was tested by solid-phase micro extraction combined with GC-MS. In study, the yogurt of Propioni bacterium freudenreichii, the yogurt of Lactobacillus, and the mixed yogurt were tested, the flavor of three kinds of yogurt included aldehydes, ketones, esters, acids, alcohols, etc.; The yogurt of Propionibacterium freudenreichii were detected 26 kinds of flavor, the main flavor composition was acids, relative content reached to 83.20%; The yogurt of Lactobacillus were detected 27 kinds of flavor, the main flavor composition were ketones, esters and acids, relative content reached to 83.96%; The mixed yogurt were detected 25 kinds of flavor, the main flavor composition was also acids, relative content reached to 83.57%. © 2017, Editorial Office of Journal of CIFST. All right reserved.


Zhang N.,China Agricultural University | Chen H.,Beijing Technology and Business University | Sun B.,Beijing Advanced Innovation Center for Food Nutrition and Human Health | Mao X.,China Agricultural University | And 2 more authors.
International Journal of Molecular Sciences | Year: 2016

To compare the volatile compounds of Chinese black truffle and white truffle from Yunnan province, this study presents the application of a direct solvent extraction/solvent-assisted flavor evaporation (DSE-SAFE) coupled with a comprehensive two-dimensional gas chromatography (GC × GC) high resolution time-of-flight mass spectrometry (HR-TOF/MS) and an electronic nose. Both of the analytical methods could distinguish the aroma profile of the two samples. In terms of the overall profile of truffle samples in this research, more kinds of acids were detected via the method of DSE-SAFE. Besides, compounds identified in black truffle (BT), but not in white truffle (WT), or vice versa, and those detected in both samples at different levels were considered to play an important role in differentiating the two samples. According to the analysis of electronic nose, the two samples could be separated, as well. © 2016 by the authors; licensee MDPI, Basel, Switzerland.


PubMed | Yunnan ZhuoYi Food Company LTD, Beijing Technology and Business University, Beijing Advanced Innovation Center for Food Nutrition and Human Health and China Agricultural University
Type: Comparative Study | Journal: International journal of molecular sciences | Year: 2016

To compare the volatile compounds of Chinese black truffle and white truffle from Yunnan province, this study presents the application of a direct solvent extraction/solvent-assisted flavor evaporation (DSE-SAFE) coupled with a comprehensive two-dimensional gas chromatography (GC GC) high resolution time-of-flight mass spectrometry (HR-TOF/MS) and an electronic nose. Both of the analytical methods could distinguish the aroma profile of the two samples. In terms of the overall profile of truffle samples in this research, more kinds of acids were detected via the method of DSE-SAFE. Besides, compounds identified in black truffle (BT), but not in white truffle (WT), or vice versa, and those detected in both samples at different levels were considered to play an important role in differentiating the two samples. According to the analysis of electronic nose, the two samples could be separated, as well.


Chen L.,Beijing Advanced Innovation Center for Food Nutrition and Human Health | Chen L.,China Agricultural University | Xu P.,CAS Research Center for Eco Environmental Sciences | Diao J.,China Agricultural University | And 5 more authors.
Journal of Hazardous Materials | Year: 2016

Beta-cypermethrin (BCYP), a synthetic pyrethriod (PYR) pesticide which is a mixture of the alpha- and theta- cypermethrin, have been reported various toxicological profiles to non-target organisms. But little is known about assimilation, accumulation and toxic effects of BCYP in reptiles. The present study firstly elucidated absorption, tissue distribution, excretion of BCYP in Eremias argus Treated group were administered orally with BCYP 20 mg/kg body weight (bw) dissolved in corn oil. Neurotoxicity was observed at 24 h after gavage, and the poisoning symptom ameliorated at 72 h. The changes of BCYP concentration depended on degradation time and tissues. Lizards had a strong capacity to eliminate BCYP with different tissue distribution. The tissues concentration of BCYP from high to low were intestine, stomach, heart, kidney, blood, lung, liver and brain. Bimodal phenomena were observed in lung, liver and kidney. These results may be due to the activities of enzymes, circadian rhythm, and enterohepatic circulation in lizards. Based on the results of organ coefficient and histopathology analysis in liver, the liver was confirmed as the main target organ. © 2015 Elsevier B.V.


Fan H.,Beijing Advanced Innovation Center for Food Nutrition and Human Health | Liu X.,Beijing Advanced Innovation Center for Food Nutrition and Human Health | Hong H.,Beijing Advanced Innovation Center for Food Nutrition and Human Health | Shen S.,Beijing Advanced Innovation Center for Food Nutrition and Human Health | And 4 more authors.
Journal of Food Protection | Year: 2016

Postmortem quality changes of black carp (Mylopharyngodon piceus) fillets stored at 20, 4, and 08C (in ice) were determined in terms of pH value, K value, total volatile basic nitrogen, free amino acids, biogenic amines, drip loss, electrical conductivity (EC), sensory score, and microbial growth. The results showed that black carp fillets could maintain a good quality for 2, 9, and 12 days when stored at 20, 4, and 08C, respectively. Pseudomonads, Aeromonas, and Enterobacteriaceae were the main spoilage bacteria in black carp. Tryptamine, 2-phenylethylamine, putrescine, cadaverine, and tyramine increased significantly (P , 0.05) during storage at the three temperatures, but not spermidine and spermine, among which tyramine and putrescine were the main biogenic amines in black carp fillets. A significantly higher concentration of histamine (132.05 mg/kg on the third day) was detected in the samples stored at 208C (P , 0.01) than at 4 and 08C (0.62 to 3.28 mg/kg) throughout storage, indicating storage of samples at 208C favored the formation of histamine. The accumulations of tyramine, cadaverine, and histamine were highly correlated with the productions of tyrosine, lysine, and histidine, respectively. Correlations between EC and sensory, physical, chemical, and microbial parameters at the three storage temperatures showed that EC could be used as a better quality indicator to assess the overall quality of fish stored at 4 and 08C (low temperature) than at 208C. © Copyright International Association for Food Protection.


Liu F.,Huazhong Agricultural University | Liu F.,China Agricultural University | Liao X.,China Agricultural University | Liao X.,Beijing Advanced Innovation Center for Food Nutrition and Human Health | Wang Y.,China Agricultural University
Food and Bioprocess Technology | Year: 2016

The effects of high-pressure processing (HPP 300 MPa/15 min, 400 MPa/5 min, 500 MPa/2.5 min, and 600 MPa/1 min) and high-temperature/short-time processing (HTST 110 °C/8.6 s), with or without blanching, on mango pulp were comparatively evaluated in terms of the antioxidant compounds, antioxidant capacity, sugars, and color. Blanching treatment significantly increased the total phenol content and the antioxidant capacity of mango pulp, but did not change the levels of L-ascorbic acid, carotenoids, sugars, and visual color (total color difference, △E < 2.00). Both HPP and HTST treatments significantly increased the total phenol content and antioxidant capacity of un-blanched mango pulp, but no significant changes occurred in the blanched mango pulp. HPP did not affect the levels of L-ascorbic acid, carotenoids, and sugars in mango pulp regardless of blanching. However, HTST significantly decreased the fructose and glucose levels, as well as induced the isomerization of β-carotene, with the increase in 13-cis-β-carotene accompanied by the decrease in all-trans-β-carotene. Moreover, HPP-treated mango pulp consistently showed lower △E values than those HTST-treated samples, regardless of blanching. © 2016 Springer Science+Business Media New York

Loading Beijing Advanced Innovation Center for Food Nutrition and Human Health collaborators
Loading Beijing Advanced Innovation Center for Food Nutrition and Human Health collaborators