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学者姓名：李长城
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Abstract ：
Background/Objectives: Marine-derived oils rich in long-chain polyunsaturated fats have long been associated with positive effects on plasma lipid levels and anti-inflammatory responses. Abalone viscera are rich in oils that are rarely extracted and made available. Methods: Abalone viscera oil (AVO) was extracted by multistage countercurrent extraction using ethanol as a solvent, and its oil quality, fatty acid composition, and in vitro antioxidant activity were determined. Meanwhile, the anti-hyperlipidemic effect of AVO on HFD-induced hyperlipidemia mice was evaluated. Results: The abalone viscera were extracted at a solid-liquid ratio of 1:3 with an oscillation frequency of 300 rpm for 40 min, and the extraction rate was 81.18% after four-stage countercurrent extraction. The acid value, iodine value, peroxide value, vitamin E, and astaxanthin of AVO were 1.26 mg KOH/g, 140.9 g/100 g, 3.6 meq/kg, 105 mg/kg, and 533.8 mg/kg, respectively. The unsaturated fatty acids of AVO account for 56.60%, with eicosapentaenoic acid (C20:5n3) and arachidonic acid (C20:4n6) the two predominant PUFAs, and oleic acid (C18:1n9) the most dominant MUFA. The DPPH, ABTS, and OH radicals scavenging capacities of AVO increased with concentration, and the IC50 values were 6.30 mg/mL, 0.45 mg/mL, and 8.95 mg/mL, respectively. Moreover, the administration of AVO significantly alleviated HFD-induced weight gain, liver fat accumulation, lipid disorder, and oxidative stress in mice. Conclusions: Collectively, our study provides a theoretical basis for the application of AVO and the comprehensive utilization of abalone viscera, which helps increase the additional value of abalone.
Keyword ：
abalone viscera oil abalone viscera oil antioxidant antioxidant fatty acid composition fatty acid composition hypolipidemic action hypolipidemic action multistage countercurrent extraction multistage countercurrent extraction
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| GB/T 7714 | Tian, Meiling , Li, Chunjiang , Liu, Lili et al. Multistage Countercurrent Extraction of Abalone Viscera Oil and Its Hypolipidemic Action on High-Fat Diet-Induced Hyperlipidemia Mice [J]. | NUTRIENTS , 2025 , 17 (19) . |
| MLA | Tian, Meiling et al. "Multistage Countercurrent Extraction of Abalone Viscera Oil and Its Hypolipidemic Action on High-Fat Diet-Induced Hyperlipidemia Mice" . | NUTRIENTS 17 . 19 (2025) . |
| APA | Tian, Meiling , Li, Chunjiang , Liu, Lili , Xiang, Fahui , Li, Weiwei , Li, Changcheng et al. Multistage Countercurrent Extraction of Abalone Viscera Oil and Its Hypolipidemic Action on High-Fat Diet-Induced Hyperlipidemia Mice . | NUTRIENTS , 2025 , 17 (19) . |
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沙门氏菌是影响金枪鱼食用安全的常见食源性致病菌之一。本研究构建并比较基于静态和动态方法的热致死动力学模型。将两株沙门氏菌（CICC22956、CICC21482）制备的混合菌液接种至辐照处理的金枪鱼鱼糜中，置于5组恒定温度（52.5～62.5℃）条件下水浴加热，测定沙门氏菌的D值和z值。另设4组水浴温度在20.0～70.0℃范围内，加热速率为1.01～1.13℃/min的线性上升动态升温曲线，测定热失活曲线，并通过数值方法 计算参数沙门氏菌初始热致死时间（D0值）和z值。结果表明，恒定温度下，沙门氏菌的热失活曲线符合传统的一级动力学规律，D值介于0.11～16.67 min之间，z值为4.52℃。由数值方法估算的4组动态升温条件下的沙门氏菌的z值的平均值为5.62℃，lg(D0)的平均值为12.12。静态法和动态法测定的动力学参数（D0值和z值）被用于预测线性升温加热条件下沙门氏菌的热失活曲线，具有同等的准确度。本研究结果和所建立模型可用于金枪鱼等产品中沙门氏菌热杀菌规程的制定及相关微生物风险评估。
Keyword ：
动态法 动态法 沙门氏菌 沙门氏菌 热失活 热失活 金枪鱼 金枪鱼 静态法 静态法
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| GB/T 7714 | 赵清 , 李晓婷 , 王伶 et al. 金枪鱼中沙门氏菌热失活参数的静态法与动态法测定 [J]. | 中国食品学报 , 2025 , 25 (04) : 395-403 . |
| MLA | 赵清 et al. "金枪鱼中沙门氏菌热失活参数的静态法与动态法测定" . | 中国食品学报 25 . 04 (2025) : 395-403 . |
| APA | 赵清 , 李晓婷 , 王伶 , 刘斌雄 , 田美玲 , 方婷 et al. 金枪鱼中沙门氏菌热失活参数的静态法与动态法测定 . | 中国食品学报 , 2025 , 25 (04) , 395-403 . |
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Abstract ：
为揭示气体ClO
Keyword ：
丝裂原活化蛋白激酶通路 丝裂原活化蛋白激酶通路 乙烯生物合成 乙烯生物合成 ‘凯特’芒果 ‘凯特’芒果 果实成熟 果实成熟 气体二氧化氯 气体二氧化氯
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| GB/T 7714 | 李春江 , 张东伟 , 吴少译 et al. 气体二氧化氯通过MAPK通路诱导乙烯合成促进‘凯特’芒果采后成熟 [J]. | 食品科学 , 2025 , 46 (11) : 293-301 . |
| MLA | 李春江 et al. "气体二氧化氯通过MAPK通路诱导乙烯合成促进‘凯特’芒果采后成熟" . | 食品科学 46 . 11 (2025) : 293-301 . |
| APA | 李春江 , 张东伟 , 吴少译 , 项发晖 , 方婷 , 李长城 et al. 气体二氧化氯通过MAPK通路诱导乙烯合成促进‘凯特’芒果采后成熟 . | 食品科学 , 2025 , 46 (11) , 293-301 . |
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Background/Objectives: Abalone viscera is a discarded seafood by-product that contains a wealth of protein and is a good source of collagen peptides which have proven to have great potential in ameliorating host inflammation. The present study was conducted to evaluate the anti-inflammatory capacity of collagen peptide extracted from abalone viscera. Methods: Low, medium, and high dosages (300, 600, and 900 mg/kg/d) of abalone viscera collagen peptide (AVCP) were orally administered to DSS-induced acute colitis mice. The inflammatory mediators and oxidative stress factors were assessed using the ELISA method, and gut microbiota was widely studied by 16S rRNA sequencing technology. Results: The results showed that oral administration of AVCP led to a significant alleviation of weight loss, colon length shortening, and DAI escalation in colitis mice. AVCP could also alleviate the pathological damage of colon tissue; inhibit splenic edema and thymic atrophy; reduce the serum level of inflammatory mediators (IL-1 beta, IL-6, TNF-alpha, IL-17A, and myeloperoxidase (MPO)); and improved antioxidant capacity (the activity of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) increased and malondialdehyde (MDA) level decreased). Moreover, AVCP restored the balance of the gut microbiota, such as Escherichia-Shigella, Bacteroides, norank_f_Muribaculaceae, Rikenellaceae_RC9_gut_group, and Parasutterella. Conclusions: Collectively, our observations elucidated the potential use of AVCP as a prebiotic for ulcerative colitis alleviation.
Keyword ：
abalone viscera abalone viscera collagen peptide collagen peptide gut microbiota gut microbiota inflammatory cytokine inflammatory cytokine oxidative stress oxidative stress ulcerative colitis ulcerative colitis
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| GB/T 7714 | Liu, Binxiong , Liu, Lili , Li, Chunjiang et al. The Alleviating Effect of Abalone Viscera Collagen Peptide in DSS-Induced Colitis Mice: Effect on Inflammatory Cytokines, Oxidative Stress, and Gut Microbiota [J]. | NUTRIENTS , 2025 , 17 (11) . |
| MLA | Liu, Binxiong et al. "The Alleviating Effect of Abalone Viscera Collagen Peptide in DSS-Induced Colitis Mice: Effect on Inflammatory Cytokines, Oxidative Stress, and Gut Microbiota" . | NUTRIENTS 17 . 11 (2025) . |
| APA | Liu, Binxiong , Liu, Lili , Li, Chunjiang , Guo, Tengming , Li, Changcheng , Tian, Meiling et al. The Alleviating Effect of Abalone Viscera Collagen Peptide in DSS-Induced Colitis Mice: Effect on Inflammatory Cytokines, Oxidative Stress, and Gut Microbiota . | NUTRIENTS , 2025 , 17 (11) . |
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This study aimed to investigate the influence of background microbiota in raw Flammulina velutipes on the growth kinetics of Listeria monocytogenes and to develop predictive mathematical models. A cocktail of four L. monocytogenes strains isolated from F. velutipes was inoculated into sterile F. velutipes to simulate noncompetitive growth conditions and into raw F. velutipes containing natural background microbiota to establish competitive growth conditions. Dynamic growth experiments were conducted under fluctuating temperatures (2-36 degrees C). A combined model incorporating primary and secondary models was directly developed using onestep kinetic analysis to describe the growth dynamics in both environments, and the identifiability of its parameters was confirmed via sensitivity analysis. The results showed that the models accurately captured the growth of L. monocytogenes and the background microbiota, as well as their interaction. The estimated minimum growth temperature and maximum population density for L. monocytogenes were 1.57 degrees C and 9.78 log CFU/g, respectively. In the competitive environment, the background microbiota significantly inhibited L. monocytogenes, reducing its maximum specific growth rate by approximately 23 % compared to the noncompetitive environment. Independent validation experiments confirmed the good predictive performance of both models, with root mean square error (RMSE) values of 0.15-0.37 log CFU/g for the non-competitive model and 0.61-0.90 log CFU/g for the competitive model. Numerical simulations under simulated refrigeration and actual ambient temperature conditions further demonstrated the models' potential applicability. The results of this study can support quantitative risk assessment for L. monocytogenes and microbiological shelf-life prediction of F. velutipes.
Keyword ：
Competitive growth Competitive growth Dynamic modeling Dynamic modeling Flammulina velutipes Flammulina velutipes Listeria monocytogenes Listeria monocytogenes One-step kinetic analysis One-step kinetic analysis
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| GB/T 7714 | He, Sijie , Liu, Xuejie , Yu, Qing et al. Dynamic modeling of competitive growth between Listeria monocytogenes and background microbiota in Flammulina velutipes [J]. | FOOD CONTROL , 2025 , 181 . |
| MLA | He, Sijie et al. "Dynamic modeling of competitive growth between Listeria monocytogenes and background microbiota in Flammulina velutipes" . | FOOD CONTROL 181 (2025) . |
| APA | He, Sijie , Liu, Xuejie , Yu, Qing , Xu, Yangyang , Fang, Ting , Wang, Yeru et al. Dynamic modeling of competitive growth between Listeria monocytogenes and background microbiota in Flammulina velutipes . | FOOD CONTROL , 2025 , 181 . |
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Keitt mango (Mangifera indica L.) is typically harvested at full size and mature green, then allowed to ripen naturally at room temperature for several days. However, this process yields fruit that lacks the ideal sweetness and characteristic mango flavor compared to tree-ripened mangoes. To enhance the postharvest ripening quality of Keitt mangoes, the mangoes were subjected to gaseous chlorine dioxide (ClO2, cumulative concentration 200 mu L/L), then stored at 25 degrees C with 85 +/- 5% humidity for 4 days. Results suggested that gaseous ClO2 treatment significantly elevated the levels of melibiose, glucose, mannose, and arabinose in mango pulp during days 1-4 compared to the control and ethephon-treated groups, with the most pronounced increase observed in glucose content. For aroma, gaseous ClO2 treatment remarkably elevated the content of terpenoids, especially 3-carene, on days 2-4. These trends were consistent with the upregulated expression of genes encoding sugar production (MiSUS, MiBAM3, MiabfA, and MiHEX1), terpenes biosynthesis (MiACAT, MiIDI, and MiGPPS), and vacuolar sugar transporters (MiERD6-5 and MiERD6-6). Additionally, gaseous ClO2-ripened mangoes achieved outstanding quality attributes compared to ethephon-ripened mangoes after 4 days of storage at 13 degrees C. In summary, gaseous ClO2 can effectively promote sugar accumulation and flavor development in Keitt mangoes, as well as yield superior storage quality. These findings indicate a remarkable potential for gaseous ClO2 in enhancing the quality of postharvest fruits.
Keyword ：
Keitt mango Keitt mango Soluble sugar Soluble sugar Storage performance Storage performance Volatile components Volatile components
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| GB/T 7714 | Tian, Meiling , Liu, Lili , Li, Chunjiang et al. Gaseous chlorine dioxide improves Keitt mango quality during postharvest ripening: enhancing sugar accumulation, terpenoid biosynthesis, and storage performance [J]. | FOOD CHEMISTRY: MOLECULAR SCIENCES , 2025 , 11 . |
| MLA | Tian, Meiling et al. "Gaseous chlorine dioxide improves Keitt mango quality during postharvest ripening: enhancing sugar accumulation, terpenoid biosynthesis, and storage performance" . | FOOD CHEMISTRY: MOLECULAR SCIENCES 11 (2025) . |
| APA | Tian, Meiling , Liu, Lili , Li, Chunjiang , Zhang, Dongwei , Zhao, Yingting , Li, Changcheng et al. Gaseous chlorine dioxide improves Keitt mango quality during postharvest ripening: enhancing sugar accumulation, terpenoid biosynthesis, and storage performance . | FOOD CHEMISTRY: MOLECULAR SCIENCES , 2025 , 11 . |
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Abstract ：
旨在构建三文鱼扒燃气烤制过程的热量传递模型，并结合微生物热失活动力学评估不同烤制条件下单增李斯特菌的失活行为。通过构建一维非稳态传热模型，基于有限差分法和最小二乘优化算法求解模型参数，获得三文鱼扒烤制过程中的温度分布；再结合“一般法”计算单增李斯特菌的致死量。结果表明，三文鱼扒的热扩散系数、火焰侧对流换热系数、空气侧对流换热系数分别为1.83×10~(-7) m/s~2,15.18 W/（m~2·℃）和16.36 W/（m2·℃）。验证试验显示，模型可用于描述三文鱼扒燃气烤制过程中的热量传递，中心温度预测值与实测值之间的RMSE介于1.48～3.33℃。此外，场景模拟计算表明，如果三文鱼扒烤制过程中翻转不均匀，即使加热至中心温度为71℃，则单增李斯特菌仍可能存活。在三文鱼扒烤制过程中，以2,3,4 min或5 min间隔翻转，当中心温度达到71℃时，各位置的单增李斯特菌累积致死量均大于5.21 lg(CFU/g)。本研究结果可为三文鱼安全烹饪提供科学指导。
Keyword ：
三文鱼 三文鱼 单增李斯特菌 单增李斯特菌 数值模拟 数值模拟 热量传递 热量传递 燃气烤制 燃气烤制
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| GB/T 7714 | 王伶 , 唐宇宏 , 赵清 et al. 三文鱼燃气烤制过程单增李斯特菌失活数值模拟 [J]. | 中国食品学报 , 2024 , 24 (04) : 211-222 . |
| MLA | 王伶 et al. "三文鱼燃气烤制过程单增李斯特菌失活数值模拟" . | 中国食品学报 24 . 04 (2024) : 211-222 . |
| APA | 王伶 , 唐宇宏 , 赵清 , 刘斌雄 , 田美玲 , 方婷 et al. 三文鱼燃气烤制过程单增李斯特菌失活数值模拟 . | 中国食品学报 , 2024 , 24 (04) , 211-222 . |
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Consumer acceptance of Keitt mangoes (Mangifera indica L.) is significantly affected by their slow postharvest ripening. This work used gaseous chlorine dioxide (ClO2(g)) to prepare the ready-to-eat Keitt mango and explored the potential mechanisms for the mango ripening. Harvested mangoes were treated with 20 mgL-1 of ClO2(g) or ethephon for 3 h (25 degrees C) and left in a climatic chamber with a temperature of 25 +/- 1 degrees C and a relative humidity of 85 +/- 5% for 4 d. The results showed that ClO2(g) treatment significantly promoted the orange coloration of mango flesh compared to the untreated control group. Moreover, ClO2(g) treatment significantly elevated the total soluble solids, total soluble sugar, and total carotenoids content of mangoes, whereas the firmness and titratable acidity were reduced. ClO2(g)-treated mangoes reached the edible window on day 2, as did mangoes treated with ethephon at the same concentration, except that the sweetness was prominent. The residual ClO2 level of the mangoes was <0.3 mg/kg during the whole storage time, which is a safe level for fruit. In addition, ClO2(g) significantly advanced the onset of ethylene peaks by 0.5 days and increased its production between days 0.5 and 2 compared to the control group. Consistently, the genes involved in ethylene biosynthesis including miACS6, miACO1, and miACO were upregulated. In sum, ClO2(g) can be a potential technique to reduce the time for harvested mango to reach the edible window, and it functions in modulating postharvest ripening by inducing ethylene biosynthesis.
Keyword ：
ethylene biosynthesis ethylene biosynthesis fruit ripening fruit ripening gaseous chlorine dioxide gaseous chlorine dioxide Keitt mango Keitt mango
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| GB/T 7714 | Zhang, Dongwei , Liu, Binxiong , Wu, Shaoyi et al. Assessing the Role of Gaseous Chlorine Dioxide in Modulating the Postharvest Ripening of Keitt Mangoes through the Induction of Ethylene Biosynthesis [J]. | FOODS , 2024 , 13 (2) . |
| MLA | Zhang, Dongwei et al. "Assessing the Role of Gaseous Chlorine Dioxide in Modulating the Postharvest Ripening of Keitt Mangoes through the Induction of Ethylene Biosynthesis" . | FOODS 13 . 2 (2024) . |
| APA | Zhang, Dongwei , Liu, Binxiong , Wu, Shaoyi , Li, Changcheng , Fang, Ting , Tian, Meiling . Assessing the Role of Gaseous Chlorine Dioxide in Modulating the Postharvest Ripening of Keitt Mangoes through the Induction of Ethylene Biosynthesis . | FOODS , 2024 , 13 (2) . |
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During preparation stages of ready-to-eat (RTE) foods, they can be cross-contaminated with Listeria monocytogenes which could result to outbreaks of foodborne listeriosis. In this study, the effects of gloves, cutting boards and cleaning methods on the transmission of L. monocytogenes during the processing of salmon sashimi were investigated. Subsequently, an improved particle swarm algorithm optimized BP neural network prediction model (CLPSO-BP) was developed based on Le vy flight and chaotic mapping. After processing contaminated salmons with gloves, we found that the surfaces of the gloves contained a significant amount of L. monocytogenes (5.24 log CFU/g), and 10.69% of the bacteria were subsequently transferred to uninfected salmon after being processed with the same gloves. Contamination of the processing tools with L. monocytogenes was reduced by up to 3 log CFU/g and the transfer rate was reduced by up to 50% after cleaning with room temperature water and detergent. In contrast, no bacteria were found after wiping the surfaces of the tools 70 degrees C hot water and detergent. The mean squared error (MSE) for the CLPSO-BP modeling tests was 0.1003, indicating accurate predictions. Overall, choosing an appropriate cleaning method and changing gloves regularly can help to avoid cross-contamination when processing RTE foods.
Keyword ：
CLPSO-BP neural network CLPSO-BP neural network Cross-contamination Cross-contamination Listeria monocytogenes Listeria monocytogenes Salmon sashimi Salmon sashimi Transfer rate Transfer rate
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| GB/T 7714 | Zhou, Ziwen , Tian, Meiling , Liu, Binxiong et al. Assessment of salmon sashimi processing conditions for Listeria monocytogenes cross-contamination and effectiveness of CLPSO-BP neural network model constructed for predicting microbial transfer [J]. | LWT-FOOD SCIENCE AND TECHNOLOGY , 2024 , 201 . |
| MLA | Zhou, Ziwen et al. "Assessment of salmon sashimi processing conditions for Listeria monocytogenes cross-contamination and effectiveness of CLPSO-BP neural network model constructed for predicting microbial transfer" . | LWT-FOOD SCIENCE AND TECHNOLOGY 201 (2024) . |
| APA | Zhou, Ziwen , Tian, Meiling , Liu, Binxiong , Zhong, Xinrong , Zhu, Xinting , Li, Changcheng et al. Assessment of salmon sashimi processing conditions for Listeria monocytogenes cross-contamination and effectiveness of CLPSO-BP neural network model constructed for predicting microbial transfer . | LWT-FOOD SCIENCE AND TECHNOLOGY , 2024 , 201 . |
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以玫瑰茄为原料制备花青素，利用AmberliteXAD-7大孔树脂进行纯化、采用傅里叶红外光谱及超高效液相色谱串联飞行时间质谱对玫瑰茄花青素纯化物（Purified Roselle Anthocyanins, PRA）中花色苷进行鉴定，并评价PRA在体外和HepG2细胞内的抗氧化活性。结果表明，玫瑰茄花青素纯化后花青素含量提高了6.35倍，达到175.27 mg/g。PRA中含有五种花色苷，以飞燕草素-3-桑布双糖苷相对丰度最高，占总花色苷丰度的57.35%。PRA具有良好的体外抗氧化作用。当PRA质量浓度为0.23 mg/mL时，对1,1-二苯基-2-苦基肼自由基（1,1-diphenyl-2-picryl-hydrazil, DPPH）自由基清除率达90%;PRA质量浓度为2.0 mg/mL时，对羟自由基清除率达97.85%。PRA还具有良好的HepG2细胞内抗氧化活性。200μg/mL PRA处理使H
Keyword ：
抗氧化 抗氧化 玫瑰茄 玫瑰茄 结构鉴定 结构鉴定 花青素 花青素
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| GB/T 7714 | 田美玲 , 陈沁雯 , 刘斌雄 et al. 玫瑰茄花青素纯化、鉴定及抗氧化活性评价 [J]. | 现代食品科技 , 2024 , 40 (07) : 155-165 . |
| MLA | 田美玲 et al. "玫瑰茄花青素纯化、鉴定及抗氧化活性评价" . | 现代食品科技 40 . 07 (2024) : 155-165 . |
| APA | 田美玲 , 陈沁雯 , 刘斌雄 , 李长城 , 方婷 . 玫瑰茄花青素纯化、鉴定及抗氧化活性评价 . | 现代食品科技 , 2024 , 40 (07) , 155-165 . |
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