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学者姓名：曾绍校
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Abstract ：
Ice crystal-induced protein freezing denaturation is the primary cause of quality deterioration in frozen surimi. Antifreeze peptides have the potential to serve as ideal cryoprotectants, offering a promising alternative to synthetic antifreeze agents currently used in the food industry. In this study, we investigated the cryoprotective effect of chicken skin collagen peptides (CsAFPs) on frozen surimi. The results of molecular weight distribution and amino acid composition analysis of CsAFPs indicated that CsAFPs were primarily composed of low-molecular-weight peptides (MW < 3 kDa) and were rich in amino acids such as Glu, Pro, Gly, and Ala. CsAFPs exhibited a thermal hysteresis activity (THA) of 2.3 degrees C and showed strong in vitro antioxidant activities (p < 0.05). After five freeze-thaw cycles, CsAFPs treatment significantly reduced thawing loss, cooking loss of the surimi, and improved water-holding capacity (WHC) compared with the control group (p < 0.05). Moreover, CsAFPs markedly enhanced the whiteness, moisture distribution, textural properties, rheological behavior, and flavor of the surimi gel. Chemical interaction analysis and Fourier-transform infrared (FTIR) spectroscopy indicated that CsAFPs enhanced hydrogen and ionic bonding while inhibiting hydrophobic interactions and disulfide bond formation, thereby increasing the alpha-helix content and stabilizing the secondary structure of surimi proteins (p < 0.05). Scanning electron microscopy (SEM) results revealed that CsAFPs-treated surimi gel exhibited a more uniform pore distribution and smoother, denser network surfaces, suggesting that CsAFPs effectively mitigated ice crystal-induced mechanical damage. These findings indicated that CsAFPs had great potential as cryoprotectants in the frozen surimi industry.
Keyword ：
Antifreeze peptides Antifreeze peptides Rheological behavior Rheological behavior Textural properties Textural properties Thermal hysteresis activity Thermal hysteresis activity
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| GB/T 7714 | Chen, Haoran , Chen, Jingwen , Gao, Tingting et al. Effect and mechanism of chicken skin collagen-derived antifreeze peptides on the freeze-thaw stability of frozen threadfin bream (Nemipterus virgatus) surimi gel [J]. | FOOD HYDROCOLLOIDS , 2026 , 172 . |
| MLA | Chen, Haoran et al. "Effect and mechanism of chicken skin collagen-derived antifreeze peptides on the freeze-thaw stability of frozen threadfin bream (Nemipterus virgatus) surimi gel" . | FOOD HYDROCOLLOIDS 172 (2026) . |
| APA | Chen, Haoran , Chen, Jingwen , Gao, Tingting , Zeng, Shaoxiao , Zheng, Baodong . Effect and mechanism of chicken skin collagen-derived antifreeze peptides on the freeze-thaw stability of frozen threadfin bream (Nemipterus virgatus) surimi gel . | FOOD HYDROCOLLOIDS , 2026 , 172 . |
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Prolonged exposure to high temperatures can cause oxidative stress in the body, negatively impacting human health. Alpha-lipoic acid (ALA) is a naturally occurring antioxidant prevalent in both plant and animal foods, exhibiting bioactivity comparable to that of vitamins. Although its roles in antioxidant defense and metabolic regulation have been extensively studied, its potential to mitigate heat stress in organisms is less explored and deserves further study. Our research demonstrates that ALA significantly improves the survival rates of Caenorhabditis elegans under heat stress. ALA achieves this by activating heat shock factor 1 (HSF-1) and promoting mitochondrial fission and mitophagy through the transcription factor HLH-30. These processes help alleviate oxidative damage from heat stress, maintain mitochondrial function, and stabilize cellular energy metabolism. Furthermore, the activation of HSF-1 and enhanced mitophagy by dietary ALA depend on the insulin-like signaling peptide 19 (INS-19), suggesting that ALA may target the insulin-like signaling pathway to combat heat stress and maintain homeostasis. These findings indicate that ALA could serve as a valuable dietary supplement for enhancing heat stress resistance in organisms and may inspire the development of novel food ingredients with protective properties against thermal challenges.
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| GB/T 7714 | You, Longnong , Huang, Zirui , He, Wenyuan et al. Dietary alpha-lipoic acid alleviates heat stress by modulating insulin-like signaling to maintain homeostasis in C. elegans [J]. | FOOD & FUNCTION , 2025 , 16 (7) : 2824-2839 . |
| MLA | You, Longnong et al. "Dietary alpha-lipoic acid alleviates heat stress by modulating insulin-like signaling to maintain homeostasis in C. elegans" . | FOOD & FUNCTION 16 . 7 (2025) : 2824-2839 . |
| APA | You, Longnong , Huang, Zirui , He, Wenyuan , Zhang, Lizhu , Yu, Haiyang , Zeng, Yaoyong et al. Dietary alpha-lipoic acid alleviates heat stress by modulating insulin-like signaling to maintain homeostasis in C. elegans . | FOOD & FUNCTION , 2025 , 16 (7) , 2824-2839 . |
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Dietary interventions with food-derived natural products have emerged as a promising strategy to alleviate obesity. This study aims to investigate the anti-obesity effect of Hericium erinaceus protein (HEP) and its underlying mechanism. Our results demonstrated that HEP exhibited excellent radical scavenging activity in vitro. In vivo, HEP intervention reduced pancreatic lipase activity in the intestine and enhanced fat excretion, thereby inhibiting the absorption of dietary fats. Meanwhile, HEP ameliorated the body weight and organ indexes, dyslipidemia, insulin resistance, hepatic steatosis, and liver oxidative stress injuries in obese mice. The results of real-time PCR (qRT-PCR) and Western blot analyses indicated that HEP upregulated the expression of peroxisome proliferator-activated receptor alpha (PPAR alpha), subsequently upregulated the expression of liver fatty acid oxidation-related genes (lipoprotein lipase (LPL), carnitine palmitoyltransferase 1a (CPT-1a), and acyl-CoA oxidase 1 (ACOX1)) and downregulated the expression of lipogenesis-related genes (sterol regulatory element-binding protein-1c (SREBP-1c), stearoyl-coenzyme A desaturase 1 (SCD-1), and fatty acid synthase (FASN)), thereby ameliorating lipid metabolism disorders. Therefore, these findings demonstrated that HEP exerted protective effects on lipid metabolism disorders by activating the PPAR alpha pathway, indicating its potential as a dietary supplement for the prevention and amelioration of obesity.
Keyword ：
hepatic steatosis hepatic steatosis Hericium erinaceus protein Hericium erinaceus protein pancreatic lipase pancreatic lipase PPAR alpha PPAR alpha
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| GB/T 7714 | Lu, Hongzheng , Yang, Siqi , Li, Wei et al. Hericium erinaceus Protein Alleviates High-Fat Diet-Induced Hepatic Lipid Accumulation and Oxidative Stress In Vivo [J]. | FOODS , 2025 , 14 (3) . |
| MLA | Lu, Hongzheng et al. "Hericium erinaceus Protein Alleviates High-Fat Diet-Induced Hepatic Lipid Accumulation and Oxidative Stress In Vivo" . | FOODS 14 . 3 (2025) . |
| APA | Lu, Hongzheng , Yang, Siqi , Li, Wei , Zheng, Baodong , Zeng, Shaoxiao , Chen, Haoran . Hericium erinaceus Protein Alleviates High-Fat Diet-Induced Hepatic Lipid Accumulation and Oxidative Stress In Vivo . | FOODS , 2025 , 14 (3) . |
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近年来，蛋白质纤维化因其赋予食品良好的功能特性和良好的稳定性而受到广泛关注。蛋白纤维在适当的外界条件下可以自组装形成，是一种具有广泛应用前景的食品原料。为了更全面地认识食品蛋白纤维，本文针对食品蛋白纤维的自组装、结构特征、来源以及功能特性等方面的研究进展进行了综述。重点介绍了蛋白质纤维的纤维化条件、自组装形成机理、蛋白纤维的功能特性（包括理化特性和生物活性）及其在食品领域的应用。最后，本文在现有研究基础上，创新性地提出了蛋白纤维的未来研究方向，旨在为其在食品工业的高质量应用提供参考。
Keyword ：
功能特性 功能特性 纤维化 纤维化 结构特征 结构特征 自组装 自组装 食品蛋白纤维 食品蛋白纤维
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| GB/T 7714 | 郎镇岭 , 庄洁 , 卢宏政 et al. 食品蛋白纤维的研究进展及功能应用 [J]. | 食品工业科技 , 2025 , 46 (02) : 385-393 . |
| MLA | 郎镇岭 et al. "食品蛋白纤维的研究进展及功能应用" . | 食品工业科技 46 . 02 (2025) : 385-393 . |
| APA | 郎镇岭 , 庄洁 , 卢宏政 , 曾绍校 , 陈浩然 . 食品蛋白纤维的研究进展及功能应用 . | 食品工业科技 , 2025 , 46 (02) , 385-393 . |
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With the global aging population, identifying safe and effective natural anti-aging substances is essential. This study evaluates the mitigation effects and mechanisms of Tremella fuciformis polysaccharides (TFPs) on natural aging in Drosophila melanogaster. Feeding TFPs to flies significantly reduced pigmentation in aging compound eyes and improved olfactory memory, reproductive capacity, and intestinal barrier function in 30-day-old flies. Additionally, TFPs promoted autophagolysosome formation in the intestines of 50-day-old flies (increased by 0.30-fold and 0.25-fold for females and males, respectively, P < 0.05). TFPs enhanced antioxidant defense by increasing total thiol content activities of glutathione (GSH) and glutathione s-transferase (GST), while reducing reactive oxygen species (ROS) and hydrogen peroxide (H2O2) levels. Moreover, TFPs prolonged lifespan by increasing gene expression of superoxide dismutase 1 (SOD1), catalase (CAT), kelch-like ECH-associated protein 1 (Keap1), hepcidin (Hep), nuclear factor erythroid 2-related factor 2 (Nrf2), and regulatory particle non-ATPase 11 (Rpn11). Untargeted metabolomics revealed significant upregulation of nine oxidation-related aging metabolites, with pathways enriched in nucleotide metabolism and alkaloid biosynthesis. TFPs show potential for delaying aging and promoting longevity.
Keyword ：
Drosophila melanogaster Drosophila melanogaster Mechanisms Mechanisms Natural aging Natural aging Tremella fuciformis polysaccharides Tremella fuciformis polysaccharides
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| GB/T 7714 | Qiang, Yueyue , Min, Yongxin , Li, Wei et al. Mitigating natural aging in Drosophila melanogaster with Tremella fuciformis polysaccharides [J]. | FOOD BIOSCIENCE , 2025 , 71 . |
| MLA | Qiang, Yueyue et al. "Mitigating natural aging in Drosophila melanogaster with Tremella fuciformis polysaccharides" . | FOOD BIOSCIENCE 71 (2025) . |
| APA | Qiang, Yueyue , Min, Yongxin , Li, Wei , Chen, Dingyi , Zhang, Shiyu , Chen, Haoran et al. Mitigating natural aging in Drosophila melanogaster with Tremella fuciformis polysaccharides . | FOOD BIOSCIENCE , 2025 , 71 . |
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以毛竹片为原料，以总酚提取量为评价指标，利用单因素和响应面法优化竹浸提液提取工艺。在此基础上，经过喷洒吸附、烘干开发竹香型白茶，研究喷洒比、喷洒液温度及烘干温度对其品质的影响，并利用非靶向代谢组学比较竹香型白茶和原料茶的差异代谢物。结果显示，竹浸提液最佳提取条件为浸提温度98 ℃、浸提时间80 min、料液比1:50 g/mL、此时总酚提取量达5.27 mg/g；产品最佳加工工艺为喷洒比1:1.5 g/g、喷洒液温度40 ℃、烘干温度90 ℃。与原料茶相比，竹香型白茶在感官品质和生化成分上具有显著优势，成品竹香浓郁，滋味醇厚鲜爽且层次分明，水浸出物、黄酮、总酚和氨基酸含量显著增加(P<0.05)，新绿原酸、异绿原酸B、苯乳酸及ε-(γ-L-谷氨酰)-L-赖氨酸等功能性代谢物极显著增加(P<0.01)。研究结果为竹香型白茶独特风味品质的形成及其潜在保健功能提供了化学物质基础，并为其标准化生产奠定理论依据。
Keyword ：
代谢组学 代谢组学 加工工艺 加工工艺 响应面法 响应面法 毛竹 毛竹 白茶 白茶
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| GB/T 7714 | 何渺源 , 王成杰 , 张见明 et al. 竹香型白茶加工工艺优化及品质研究 [J]. | 食品科技 , 2025 , 50 (05) : 95-104 . |
| MLA | 何渺源 et al. "竹香型白茶加工工艺优化及品质研究" . | 食品科技 50 . 05 (2025) : 95-104 . |
| APA | 何渺源 , 王成杰 , 张见明 , 徐军 , 黄艳 , 曾绍校 . 竹香型白茶加工工艺优化及品质研究 . | 食品科技 , 2025 , 50 (05) , 95-104 . |
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This study investigated ultra-high pressure microfluidization (UHPM, 20-500 MPa, 1-2 passes) as a non-thermal processing method to improve the quality and microbial safety of bayberry juice. The pH of the juice remained unchanged following UHPM treatment , whereas the total soluble solids (TSS) content decreased significantly. Total phenolic content (TPC) increased with rising pressure, reaching a maximum at 500 MPa. Total anthocyanin content (TAC) retention peaked following a single UHPM treatment at 300 MPa. Furthermore, as indicated by DPPH & sdot; and FRAP assay results, a single treatment within the 200-300 MPa range more effectively preserved antioxidant activity. Color analysis showed minimal total color difference (Delta E) and improved lightness (L*), redness (a*), and yellowness (b*) values at 300 MPa. Electronic nose profiling confirmed the effective reduction of sulfide and methane derivatives while preserving key aromatic volatiles. Microbial inactivation exhibited a pressure-dependent trend. At 300 MPa, total viable counts decreased by 37.7 %, Escherichia coli by 45.3 %, and yeasts by 69.5 %, with complete elimination of molds. Following treatment at 500 MPa, no yeasts or molds were detected. Scanning electron microscopy (SEM) confirmed substantial structural damage to Escherichia coli cells post-UHPM. These results suggest that UHPM is a promising alternative to conventional thermal processing, effectively preserving quality and microbial safety in industrial-scale juice production.
Keyword ：
Bayberry juice Bayberry juice Microbial inactivation Microbial inactivation Non-thermal processing Non-thermal processing Quality enhancement Quality enhancement UHPM UHPM
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| GB/T 7714 | Huang, Chan , Wang, Chengjie , Qin, Caitian et al. Effects of ultra-high pressure microfluidization on quality attributes and microbial safety of bayberry juice: A non-thermal processing strategy [J]. | LWT-FOOD SCIENCE AND TECHNOLOGY , 2025 , 230 . |
| MLA | Huang, Chan et al. "Effects of ultra-high pressure microfluidization on quality attributes and microbial safety of bayberry juice: A non-thermal processing strategy" . | LWT-FOOD SCIENCE AND TECHNOLOGY 230 (2025) . |
| APA | Huang, Chan , Wang, Chengjie , Qin, Caitian , Chen, Guangshuai , Huang, Yan , Li, Yanpo et al. Effects of ultra-high pressure microfluidization on quality attributes and microbial safety of bayberry juice: A non-thermal processing strategy . | LWT-FOOD SCIENCE AND TECHNOLOGY , 2025 , 230 . |
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The changes in the structure, gelatinization, and rheological properties of wheat starch during freeze-thaw cycles are crucial for enhancing the quality of products. This study investigated the effects of oligosaccharide (16 % w/ w) addition on starch structure and properties under repeated freeze-thaw (FT) conditions. Specifically, xylooligosaccharides (XOS), galactooligosaccharides (GOS), and fructooligosaccharides (FOS) were found to preserve the supramolecular stacking of starch after the unwinding and amorphization of the native starch molecules. Notably, XOS more effectively inhibited the reorganization of starch structures after freezing and thawing, which could reduce the setback viscosity by 39.3 % after 11 freeze-thaw cycles. This inhibition likely prevents water molecules from entering granules and forming hydrogen bonds with starch chains, thereby limiting the development of helical and short-range ordered structures. Furthermore, the XOS curtailed the formation of longrange ordered structures in the crystalline region. These effects contribute to the increased shear resistance and structural recovery of the starch paste after shearing. Additionally, the presence of oligosaccharides led to reductions in both storage and loss moduli resulting in a relatively weak gel network structure. This study provides valuable insights into the selection of functional sugar substitutes for frozen products during freezethaw cycles.
Keyword ：
Prebiotic Prebiotic Starch Starch Wheat Wheat
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| GB/T 7714 | Lu, Xu , Su, Han , Zuo, Jiaxin et al. Characterization of prebiotic oligosaccharides-starch interactions and their effects on wheat starch properties under different freezing-thawing cycles [J]. | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 311 . |
| MLA | Lu, Xu et al. "Characterization of prebiotic oligosaccharides-starch interactions and their effects on wheat starch properties under different freezing-thawing cycles" . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 311 (2025) . |
| APA | Lu, Xu , Su, Han , Zuo, Jiaxin , Zhong, Meifang , Luo, Shudan , Lu, Liying et al. Characterization of prebiotic oligosaccharides-starch interactions and their effects on wheat starch properties under different freezing-thawing cycles . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 311 . |
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In this study, pancreatic lipase (PL) inhibitory peptides were identified from a lotus seed protein (LSP) hydrolysate and the potential mechanism was investigated. The LSP hydrolysate was isolated and purified, and six PL inhibitory peptides were screened; in particular, Phe-Leu-Leu (FLL) and Glu-Phe-Phe (EFF) exhibited the strongest inhibitory activity. Molecular docking results indicated that FLL and EFF interacted with residues around the PL active site through hydrogen bonding and hydrophobic interactions. The Lineweaver-Burk curve revealed that FLL acted as a mixed-type inhibitor, while EFF exhibited non-competitive inhibition of PL. Additionally, fluorescence spectroscopy, circular dichroism (CD), and ultraviolet-visible (UV-Vis) spectrometry analyses confirmed that FLL and EFF altered the microenvironment and secondary structure of PL by increasing the beta-sheet content and reducing the alpha-helix content, thereby decreasing the catalytic activity of PL. Molecular dynamics simulation further confirmed that PL-peptide complexes exhibited a more stable state and compact structure. In summary, FLL and EFF could be used in the development of food supplements for obesity prevention.
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| GB/T 7714 | Chen, Haoran , Lang, Zhenling , Chen, Jingwen et al. Novel pancreatic lipase inhibitory peptides derived from lotus seed protein: isolation, identification, and the interaction mechanism [J]. | FOOD & FUNCTION , 2025 , 16 (8) : 3180-3194 . |
| MLA | Chen, Haoran et al. "Novel pancreatic lipase inhibitory peptides derived from lotus seed protein: isolation, identification, and the interaction mechanism" . | FOOD & FUNCTION 16 . 8 (2025) : 3180-3194 . |
| APA | Chen, Haoran , Lang, Zhenling , Chen, Jingwen , Gao, Tingting , Zheng, Baodong , Zeng, Shaoxiao . Novel pancreatic lipase inhibitory peptides derived from lotus seed protein: isolation, identification, and the interaction mechanism . | FOOD & FUNCTION , 2025 , 16 (8) , 3180-3194 . |
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The presence of pesticide residues in Agrocybe aegerita has raised an extensive concern. In this paper, based on a 3-year monitoring survey, the dietary exposure risks through A. aegerita consumption for different population subgroups were assessed using both deterministic and semi-probabilistic approaches under the best -case and the worst-case scenarios. Among the 52 targeted pesticides, 28 different compounds were identified in the concentration range of 0.005 - 3.610 mg/kg, and 87.4 % of samples contained one or more pesticide residues. The most frequently detected pesticide was chlormequat, followed by chlorfenapyr and cyhalothrin. The overall risk assessment results indicated extremely low chronic, acute, and cumulative dietary exposure risks for consumers. Using the ranking matrix, intake risks of pesticides were ranked, revealing endsoluran, chlorpyrifos, and methamidophos to be in the high-risk group. Finally, considering various factors such as the toxicity and risk assessment outcomes of each positive pesticide, use suggestions were proposed for A. aegerita cultivation.
Keyword ：
Agrocybe aegerita Agrocybe aegerita Good Agricultural Practices Good Agricultural Practices Pesticide residue Pesticide residue Risk assessment Risk assessment Risk ranking Risk ranking
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| GB/T 7714 | Yao, Qinghua , Su, Desen , Zheng, Yunyun et al. Risk assessment of multiple pesticide residues in Agrocybe aegerita : Based on a 3-year monitoring survey [J]. | FOOD CHEMISTRY-X , 2024 , 22 . |
| MLA | Yao, Qinghua et al. "Risk assessment of multiple pesticide residues in Agrocybe aegerita : Based on a 3-year monitoring survey" . | FOOD CHEMISTRY-X 22 (2024) . |
| APA | Yao, Qinghua , Su, Desen , Zheng, Yunyun , Huang, Minmin , Chen, Meizhen , Xu, Hui et al. Risk assessment of multiple pesticide residues in Agrocybe aegerita : Based on a 3-year monitoring survey . | FOOD CHEMISTRY-X , 2024 , 22 . |
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