2025 Vol. 26, No. 6
2025, 40(6)
:1-12.
doi: 10.12187/2025.06.001
Abstract:
γ-glutamyl transpeptidase (GGT, EC 2.3.2.2) is a pivotal enzyme that catalyzes γ-glutamyl group transfer and hydrolysis reactions, playing a critical role in bioactive substance synthesis and food flavor modulation. Against the backdrop of national salt reduction policies, GGT enhances the bioavailability of natural umami compounds, offering innovative solutions for "salt reduction without compromising flavor" in the food industry. This review systematically examines GGT’s sources, catalytic mechanisms, preparation methods, enzymatic characteristics, molecular modification strategies, and immobilization techniques, along with its current applications in food processing.GGT exhibits broad distribution across animal, plant, and microbial sources. Its catalytic mechanism adheres to the "ping-pong" model, generating γ-glutamyl peptides via acylation-deacylation reactions that synergistically enhance saltiness perception and umami intensity. Molecular modification and immobilization techniques significantly improve GGT’s catalytic efficiency, stability (thermal and pH stability), and recyclability. In food processing, GGT has been successfully applied in soy sauce umami enhancement, flavor compound synthesis, and low-salt meat product flavor optimization. However, large-scale implementation faces challenges including low microbial enzyme production yields and high immobilization carrier costs. Future studies should focus on: Exploring GGT’s application potential, engineering high-yield microbial strains and developing efficient immobilized catalysts, and establishing metabolomics-based flavor modulation models to fully realize GGT’s potential in sustainable food processing and quality enhancement.
γ-glutamyl transpeptidase (GGT, EC 2.3.2.2) is a pivotal enzyme that catalyzes γ-glutamyl group transfer and hydrolysis reactions, playing a critical role in bioactive substance synthesis and food flavor modulation. Against the backdrop of national salt reduction policies, GGT enhances the bioavailability of natural umami compounds, offering innovative solutions for "salt reduction without compromising flavor" in the food industry. This review systematically examines GGT’s sources, catalytic mechanisms, preparation methods, enzymatic characteristics, molecular modification strategies, and immobilization techniques, along with its current applications in food processing.GGT exhibits broad distribution across animal, plant, and microbial sources. Its catalytic mechanism adheres to the "ping-pong" model, generating γ-glutamyl peptides via acylation-deacylation reactions that synergistically enhance saltiness perception and umami intensity. Molecular modification and immobilization techniques significantly improve GGT’s catalytic efficiency, stability (thermal and pH stability), and recyclability. In food processing, GGT has been successfully applied in soy sauce umami enhancement, flavor compound synthesis, and low-salt meat product flavor optimization. However, large-scale implementation faces challenges including low microbial enzyme production yields and high immobilization carrier costs. Future studies should focus on: Exploring GGT’s application potential, engineering high-yield microbial strains and developing efficient immobilized catalysts, and establishing metabolomics-based flavor modulation models to fully realize GGT’s potential in sustainable food processing and quality enhancement.
2025, 40(6)
:13-19.
doi: 10.12187/2025.06.002
Abstract:
【Objective】 To improve the food processing adaptability and practical value of Japonica rice. 【Methods】 Heat-moisture treatment (moisture content: 25%) was used for the modification of Japonica rice. The effects of ethanol at 40%, 80%, and 120% of the moisture content on structural properties (amylose content, morphology, crystalline structure) and functional properties (pasting properties, cooking loss, digestibility) were systematically investigated. 【Results】 Heat-moisture treatment significantly reduced the amylose content and A-type crystallinity, while promoting the formation of V-type crystalline structures. This enhanced thermal stability and reduced viscosity and cooking loss. The addition of ethanol did not alter the crystalline structure type but induced microstructural disruption, reducing A-type crystallinity while increasing amylose content and V-type crystalline formation. Moderate ethanol concentrations (40%~80%) caused greater disruption of A-type structures and promoted V-type crystallization, thereby improving thermal stability and rapidly digestible starch content while decreasing viscosity and cooking loss. At 120% ethanol concentration, A-type crystallinity remained stable but V-type crystalline formation decreased, leading to reduced thermal stability, increased viscosity and cooking loss, and elevated slowly digestible starch content. 【Conclusion】 The structural and functional properties of Japonica rice can be precisely modulated by controlling ethanol concentrations during heat-moisture treatment.
【Objective】 To improve the food processing adaptability and practical value of Japonica rice. 【Methods】 Heat-moisture treatment (moisture content: 25%) was used for the modification of Japonica rice. The effects of ethanol at 40%, 80%, and 120% of the moisture content on structural properties (amylose content, morphology, crystalline structure) and functional properties (pasting properties, cooking loss, digestibility) were systematically investigated. 【Results】 Heat-moisture treatment significantly reduced the amylose content and A-type crystallinity, while promoting the formation of V-type crystalline structures. This enhanced thermal stability and reduced viscosity and cooking loss. The addition of ethanol did not alter the crystalline structure type but induced microstructural disruption, reducing A-type crystallinity while increasing amylose content and V-type crystalline formation. Moderate ethanol concentrations (40%~80%) caused greater disruption of A-type structures and promoted V-type crystallization, thereby improving thermal stability and rapidly digestible starch content while decreasing viscosity and cooking loss. At 120% ethanol concentration, A-type crystallinity remained stable but V-type crystalline formation decreased, leading to reduced thermal stability, increased viscosity and cooking loss, and elevated slowly digestible starch content. 【Conclusion】 The structural and functional properties of Japonica rice can be precisely modulated by controlling ethanol concentrations during heat-moisture treatment.
2025, 40(6)
:20-30.
doi: 10.12187/2025.06.003
Abstract:
【Objective】 To investigate the effects of plasma-activated water (PAW) treatment on the oxidation characteristics and in vitro digestion behavior of pale, soft, exudative-like chicken protein isolate (PPI). 【Methods】 PPI was extracted from PSE-like chicken and treated with PAW for different activation times. A systematic analysis was performed to evaluate changes in free radical signal intensity, ultraviolet absorption spectrum, carbonyl content, di-tyrosine content, free amino groups, and free sulfhydryl groups of PPI before and after PAW treatment. In vitro protein digestibility (IVPD), peptide content, and essential amino acid content of digestion products were also quantified. 【Results】 As activation time increased, PAW exhibited a significant decrease in pH (P<0.05) and significant increases in oxidation-reduction potential (ORP), electrical conductivity, and NO- content (P<0.05). PAW treatment significantly increased free radical signal intensity and ultraviolet absorption intensity of PPI, specifically elevating carbonyl and di-tyrosine contents while reducing free amino and free sulfhydryl contents (P<0.05). Notably, PPI40 showed a 3-fold in carbonyl content and 53.7% reduction in free sulfhydryl content compared to PPI0. For digestion characteristics, PAW treatment significantly increased IVPD, peptide content, and essential amino acid content (P<0.05), with IVPD of PPI40 increasing by 25.15% compared to PPI0. 【Conclusion】 PAW treatment promotes PPI oxidation and enhances its digestive characteristics.
【Objective】 To investigate the effects of plasma-activated water (PAW) treatment on the oxidation characteristics and in vitro digestion behavior of pale, soft, exudative-like chicken protein isolate (PPI). 【Methods】 PPI was extracted from PSE-like chicken and treated with PAW for different activation times. A systematic analysis was performed to evaluate changes in free radical signal intensity, ultraviolet absorption spectrum, carbonyl content, di-tyrosine content, free amino groups, and free sulfhydryl groups of PPI before and after PAW treatment. In vitro protein digestibility (IVPD), peptide content, and essential amino acid content of digestion products were also quantified. 【Results】 As activation time increased, PAW exhibited a significant decrease in pH (P<0.05) and significant increases in oxidation-reduction potential (ORP), electrical conductivity, and NO- content (P<0.05). PAW treatment significantly increased free radical signal intensity and ultraviolet absorption intensity of PPI, specifically elevating carbonyl and di-tyrosine contents while reducing free amino and free sulfhydryl contents (P<0.05). Notably, PPI40 showed a 3-fold in carbonyl content and 53.7% reduction in free sulfhydryl content compared to PPI0. For digestion characteristics, PAW treatment significantly increased IVPD, peptide content, and essential amino acid content (P<0.05), with IVPD of PPI40 increasing by 25.15% compared to PPI0. 【Conclusion】 PAW treatment promotes PPI oxidation and enhances its digestive characteristics.
2025, 40(6)
:31-42,53.
doi: 10.12187/2025.06.004
Abstract:
【Objective】 To investigate the effects of different freezing methods on the qualities of frozen abalone muscles. 【Methods】 Fresh abalones were treated with four freezing methods: Air Freezing (AF), Cooked Freezing (CF), Rapid Cryogenic Freezing (RCF), and Liquid Nitrogen Freezing (LNF). The effects on ice crystal formation, tissue structure, moisture distribution and changes, protein properties, and textural properties were analyzed. 【Results】 AF-treated muscles remained largely intact in fiber structure with higher thawing/cooking losses and slight changes in protein conformation and textural properties. CF treatment induced large, irregular ice crystals, increased fiber breakage, reduced water-holding capacity, the highest thawing/cooking losses, severe protein oxidation (lowest surface hydrophobicity: (6.39±0.96) μg/mg; total sulfhydryl: (1.49±0.04) μmol/g), and most severe textural deterioration. RCF treatment formed fine, uniform ice crystals with dense, homogeneous fibers, resulting in lower thawing loss and enhanced water-holding capacity ((40.49±2.89)%), stable protein structure, and preserved textural properties. LNF treatment formed finer, more uniform ice crystals with tighter fiber packing, showed no significant difference in thawing loss and water-holding capacity compared to RCF, and demonstrated enhanced protein stability for better textural preservation. 【Conclusion】 LNF treatment better preserves abalone muscle quality by promoting fine, uniform ice crystal formation and maintaining protein stability.
【Objective】 To investigate the effects of different freezing methods on the qualities of frozen abalone muscles. 【Methods】 Fresh abalones were treated with four freezing methods: Air Freezing (AF), Cooked Freezing (CF), Rapid Cryogenic Freezing (RCF), and Liquid Nitrogen Freezing (LNF). The effects on ice crystal formation, tissue structure, moisture distribution and changes, protein properties, and textural properties were analyzed. 【Results】 AF-treated muscles remained largely intact in fiber structure with higher thawing/cooking losses and slight changes in protein conformation and textural properties. CF treatment induced large, irregular ice crystals, increased fiber breakage, reduced water-holding capacity, the highest thawing/cooking losses, severe protein oxidation (lowest surface hydrophobicity: (6.39±0.96) μg/mg; total sulfhydryl: (1.49±0.04) μmol/g), and most severe textural deterioration. RCF treatment formed fine, uniform ice crystals with dense, homogeneous fibers, resulting in lower thawing loss and enhanced water-holding capacity ((40.49±2.89)%), stable protein structure, and preserved textural properties. LNF treatment formed finer, more uniform ice crystals with tighter fiber packing, showed no significant difference in thawing loss and water-holding capacity compared to RCF, and demonstrated enhanced protein stability for better textural preservation. 【Conclusion】 LNF treatment better preserves abalone muscle quality by promoting fine, uniform ice crystal formation and maintaining protein stability.
2025, 40(6)
:43-53.
doi: 10.12187/2025.06.005
Abstract:
【Objective】 To investigate the structure-activity relationship between the antioxidant activities of EGCG/theaflavin and their molecular structures. 【Methods】 The molecular structures and corresponding free radicals of the main functional components—epigallocatechin gallate (EGCG) and theaflavin—in green/black tea were theoretically calculated using the density functional theory (DFT) method. The differences in antioxidant activity and solvation effects between EGCG and theaflavin were analyzed based on multiple antioxidant indices. 【Results】 Theaflavin exhibited higher antioxidant activity than EGCG, with a frontier molecular orbital energy gap ΔE(LUMO-HOMO) of 5.67 eV, a bond dissociation energy (BDE) of the C7'—OH phenolic hydroxyl of 321.9 kJ/mol, an ionization potential (IP) of 461.4 kJ/mol, and a spin population of the Cb—OH oxygen atom of 0.218. In non-polar solvents, sequential proton-loss electron transfer (SPLET) is preferred as the dominant reaction mechanism, while in polar solvents, single electron transfer followed by proton transfer (SET-PT) is preferred. The C5'—OH of the B ring may be the active site of EGCG, while the C7'—OH of the A' ring may be that of theaflavin. 【Conclusion】 Theaflavin exhibits stronger antioxidant activity than EGCG, with the position of phenolic hydroxyl groups significantly influencing its activity. The DFT method offers a novel perspective for investigating the antioxidant activity of functional components in tea.
【Objective】 To investigate the structure-activity relationship between the antioxidant activities of EGCG/theaflavin and their molecular structures. 【Methods】 The molecular structures and corresponding free radicals of the main functional components—epigallocatechin gallate (EGCG) and theaflavin—in green/black tea were theoretically calculated using the density functional theory (DFT) method. The differences in antioxidant activity and solvation effects between EGCG and theaflavin were analyzed based on multiple antioxidant indices. 【Results】 Theaflavin exhibited higher antioxidant activity than EGCG, with a frontier molecular orbital energy gap ΔE(LUMO-HOMO) of 5.67 eV, a bond dissociation energy (BDE) of the C7'—OH phenolic hydroxyl of 321.9 kJ/mol, an ionization potential (IP) of 461.4 kJ/mol, and a spin population of the Cb—OH oxygen atom of 0.218. In non-polar solvents, sequential proton-loss electron transfer (SPLET) is preferred as the dominant reaction mechanism, while in polar solvents, single electron transfer followed by proton transfer (SET-PT) is preferred. The C5'—OH of the B ring may be the active site of EGCG, while the C7'—OH of the A' ring may be that of theaflavin. 【Conclusion】 Theaflavin exhibits stronger antioxidant activity than EGCG, with the position of phenolic hydroxyl groups significantly influencing its activity. The DFT method offers a novel perspective for investigating the antioxidant activity of functional components in tea.
2025, 40(6)
:54-66.
doi: 10.12187/2025.06.006
Abstract:
【Objective】 To investigate the immunomodulatory effects of Lyophyllum decastes polysaccharides(LDPS) on immune activity and gut microbiota dynamics in immunosuppressive mice. 【Methods】 An immunosuppressive mouse model was established via cyclophosphamide (CTX) administration. Following 20-day gavage of LDPS at varying doses, enzyme-linked immunosorbent assay(ELISA), hematoxylin-eosin(H&E) staining, Western blotting (WB), and 16S rDNA sequencing were employed to assess thymus/spleen indices, serum cytokines(IL-2/TNF-α), intestinal secretory immunoglobulin A(SIgA) levels, histopathological changes, tight junction protein(Claudin-1/ZO-1) expression, and gut microbiota composition. 【Results】 LDPS administration restored body mass/food intake and ameliorated splenic, thymic, and small intestinal tissue damage. Compared to the CTX model group, medium-dose(MLDPS) and high-dose(HLDPS) LDPS groups showed significantly elevated serum IL-2 levels(P<0.05) and small intestinal SIgA secretion, reduced TNF-α concentrations, and upregulated Claudin-1(45.36%/62.89% increase) and ZO-1(30.31%/31.35% increase) expression. High-dose LDPS significantly increased the relative abundance of beneficial taxa including Lachnospiraceae_NK4A136_group (93.49%), Rikenellaceae, and Alistipes(P<0.05), while decreasing potential pathogens like Staphylococcus(P<0.05), thereby reversing CTX-induced gut microbiota dysbiosis. 【Conclusion】 LDPS exhibits immunomodulatory effects in immunosuppressive mice, with mechanisms involving enhanced intestinal barrier function and restored gut microbiota homeostasis.
【Objective】 To investigate the immunomodulatory effects of Lyophyllum decastes polysaccharides(LDPS) on immune activity and gut microbiota dynamics in immunosuppressive mice. 【Methods】 An immunosuppressive mouse model was established via cyclophosphamide (CTX) administration. Following 20-day gavage of LDPS at varying doses, enzyme-linked immunosorbent assay(ELISA), hematoxylin-eosin(H&E) staining, Western blotting (WB), and 16S rDNA sequencing were employed to assess thymus/spleen indices, serum cytokines(IL-2/TNF-α), intestinal secretory immunoglobulin A(SIgA) levels, histopathological changes, tight junction protein(Claudin-1/ZO-1) expression, and gut microbiota composition. 【Results】 LDPS administration restored body mass/food intake and ameliorated splenic, thymic, and small intestinal tissue damage. Compared to the CTX model group, medium-dose(MLDPS) and high-dose(HLDPS) LDPS groups showed significantly elevated serum IL-2 levels(P<0.05) and small intestinal SIgA secretion, reduced TNF-α concentrations, and upregulated Claudin-1(45.36%/62.89% increase) and ZO-1(30.31%/31.35% increase) expression. High-dose LDPS significantly increased the relative abundance of beneficial taxa including Lachnospiraceae_NK4A136_group (93.49%), Rikenellaceae, and Alistipes(P<0.05), while decreasing potential pathogens like Staphylococcus(P<0.05), thereby reversing CTX-induced gut microbiota dysbiosis. 【Conclusion】 LDPS exhibits immunomodulatory effects in immunosuppressive mice, with mechanisms involving enhanced intestinal barrier function and restored gut microbiota homeostasis.
2025, 40(6)
:67-76.
doi: 10.12187/2025.06.007
Abstract:
【Objective】 To enhance the aroma-improving capacity of Enterobacter hormaechei YT-3 fermentation on tobacco extracts and elucidate its conversion mechanism. 【Methods】 GC-MS was employed for qualitative and quantitative analysis of aroma components in fermented tobacco extracts. Transcriptomics was utilized to investigate the molecular mechanism underlying aroma production during YT-3 fermentation. 【Results】 Post-fermentation, both aroma quality and quantity of fermented tobacco extracts were significantly enhanced. The concentrations of phenylethanol, acetoin, 3-hydroxy-β-ionone, and megastigmatrienone increased by 55.62%, 50.15%, 17.81%, and 39.93%, respectively. Transcriptomic analysis identified 1552 differentially expressed genes (DEGs), comprising 746 upregulated and 806 downregulated genes. DEGs showed significant enrichment in pathways including amino acid metabolism, butyric acid metabolism, and carotenoid degradation product synthesis. Genes such as aryl alcohol dehydrogenase (ADH), phenylacetaldehyde dehydrogenase (feaB), α-acetyl lactate synthase (ilv), acetoin-forming diacetyl reductase (budC), and 6-phosphate-β-glucosidase (bglA) are critically involved in the biosynthesis of key aroma components in fermented tobacco extracts. 【Conclusion】 E.hormaechei YT-3 efficiently synthesizes aroma components using substrates in tobacco extracts, providing a novel approach to further enhance aroma quality.
【Objective】 To enhance the aroma-improving capacity of Enterobacter hormaechei YT-3 fermentation on tobacco extracts and elucidate its conversion mechanism. 【Methods】 GC-MS was employed for qualitative and quantitative analysis of aroma components in fermented tobacco extracts. Transcriptomics was utilized to investigate the molecular mechanism underlying aroma production during YT-3 fermentation. 【Results】 Post-fermentation, both aroma quality and quantity of fermented tobacco extracts were significantly enhanced. The concentrations of phenylethanol, acetoin, 3-hydroxy-β-ionone, and megastigmatrienone increased by 55.62%, 50.15%, 17.81%, and 39.93%, respectively. Transcriptomic analysis identified 1552 differentially expressed genes (DEGs), comprising 746 upregulated and 806 downregulated genes. DEGs showed significant enrichment in pathways including amino acid metabolism, butyric acid metabolism, and carotenoid degradation product synthesis. Genes such as aryl alcohol dehydrogenase (ADH), phenylacetaldehyde dehydrogenase (feaB), α-acetyl lactate synthase (ilv), acetoin-forming diacetyl reductase (budC), and 6-phosphate-β-glucosidase (bglA) are critically involved in the biosynthesis of key aroma components in fermented tobacco extracts. 【Conclusion】 E.hormaechei YT-3 efficiently synthesizes aroma components using substrates in tobacco extracts, providing a novel approach to further enhance aroma quality.
2025, 40(6)
:77-86.
doi: 10.12187/2025.06.008
Abstract:
【Objective】 To investigate differences in aroma components of tobacco leaves before and after bacterial-enzyme synergistic treatment. 【Methods】 A strain of Bacillus velezensis YUNM-4, isolated from the surface of Yunyan 87 tobacco leaves, was combined with cellulase, lipase, and neutral protease to formulate a composite enzyme preparation. This preparation was applied in synergistic fermentation of upper low-grade flue-cured tobacco leaves. Conventional chemical components and aroma components of fermented tobacco leaves were analyzed using a continuous flow analyzer and gas chromatography-mass spectrometry (GC-MS), respectively. Orthogonal partial least squares discriminant analysis (OPLS-DA) and independent t-tests (P<0.05) were employed to identify components with significant content differences between pre- and post-fermentation samples, while relative odor activity values (ROAV) were applied to analyze differences in aroma component contributions. 【Results】 1) Compared to the control group, fermented tobacco leaves exhibited significant decreases in total potassium, nicotine, total sugar, reducing sugar, and K/Cl ratio, while the sugar/nicotine ratio increased significantly. 2) The total content of volatile aroma components in post-fermentation samples increased significantly to 498.09 μg/g, representing a 53.66% increase, primarily due to alcohols, ketones, hydrocarbons, organic acids, furans, and phenols. The OPLS-DA model demonstrated excellent reproducibility and no overfitting, as confirmed by cross-validation, identifying 32 components with significant content differences that effectively distinguished pre- and post-fermentation aroma profiles. 3) Twelve volatile aroma components in post-fermentation samples showed higher ROAV values than pre-fermentation samples, with 11 components (including benzyl alcohol, phenylethyl alcohol, damascenone, β-ionone, acetophenone, and dihydroactinidiolide) having ROAV>1, indicating their role as key aroma components. 【Conclusion】 Treatment of upper low-grade flue-cured tobacco leaves with bacterial-enzyme synergistic fermentation significantly improves cigarette sensory quality.
【Objective】 To investigate differences in aroma components of tobacco leaves before and after bacterial-enzyme synergistic treatment. 【Methods】 A strain of Bacillus velezensis YUNM-4, isolated from the surface of Yunyan 87 tobacco leaves, was combined with cellulase, lipase, and neutral protease to formulate a composite enzyme preparation. This preparation was applied in synergistic fermentation of upper low-grade flue-cured tobacco leaves. Conventional chemical components and aroma components of fermented tobacco leaves were analyzed using a continuous flow analyzer and gas chromatography-mass spectrometry (GC-MS), respectively. Orthogonal partial least squares discriminant analysis (OPLS-DA) and independent t-tests (P<0.05) were employed to identify components with significant content differences between pre- and post-fermentation samples, while relative odor activity values (ROAV) were applied to analyze differences in aroma component contributions. 【Results】 1) Compared to the control group, fermented tobacco leaves exhibited significant decreases in total potassium, nicotine, total sugar, reducing sugar, and K/Cl ratio, while the sugar/nicotine ratio increased significantly. 2) The total content of volatile aroma components in post-fermentation samples increased significantly to 498.09 μg/g, representing a 53.66% increase, primarily due to alcohols, ketones, hydrocarbons, organic acids, furans, and phenols. The OPLS-DA model demonstrated excellent reproducibility and no overfitting, as confirmed by cross-validation, identifying 32 components with significant content differences that effectively distinguished pre- and post-fermentation aroma profiles. 3) Twelve volatile aroma components in post-fermentation samples showed higher ROAV values than pre-fermentation samples, with 11 components (including benzyl alcohol, phenylethyl alcohol, damascenone, β-ionone, acetophenone, and dihydroactinidiolide) having ROAV>1, indicating their role as key aroma components. 【Conclusion】 Treatment of upper low-grade flue-cured tobacco leaves with bacterial-enzyme synergistic fermentation significantly improves cigarette sensory quality.
2025, 40(6)
:87-97.
doi: 10.12187/2025.06.009
Abstract:
【Objective】 To enhance the sensory quality and industrial usability of Shaanxi-origin tobacco leaves. 【Methods】 Metagenomic sequencing was employed to characterize the dynamic shifts in surface microbiota of tobacco filaments during Bacillus thuringiensis 116 fermentation. This approach aimed to elucidate the functional roles of dominant strains and their correlations with aroma compound profiles, facilitating the identification of optimal mixed-strain fermentation formulations. 【Results】 During B.thuringiensis 116 fermentation of SXZL tobacco filaments, the dominant bacterial genera included Sphingomonas, Pseudomonas, Enterobacter, Kosakonia, Pantoea, and Methylobacterium. Positive correlations were observed between the relative abundances of Bacillus, B.terrae, Enterobacter, and Kosakonia and the concentrations of 3-oxo-α-ionol, megastigmatrienone, and damascenone. Bacillus abundance also showed positive correlations with B.terrae, Enterobacter, and Kosakonia. Compared to single-strain fermentation, co-fermentation with B.thuringiensis 116 and Bacillus Y7 improved smoke intensity and quality, enhanced aroma volatility, increased sweetness, and refined aftertaste comfort. The concentrations of damascenone, scopoletin, and 3-oxo-α-ionol increased by 140.10%, 133.51%, and 104.51%, respectively. Significant elevations were also noted in the relative changes of 3-oxo-α-ionol, 4-hydroxy-β-dihydrodamascone, curcumin, and kauraldehyde. 【Conclusion】 Mixed-strain fermentation significantly increases aroma compound concentrations in tobacco filaments and improves the sensory quality of cigarettes.
【Objective】 To enhance the sensory quality and industrial usability of Shaanxi-origin tobacco leaves. 【Methods】 Metagenomic sequencing was employed to characterize the dynamic shifts in surface microbiota of tobacco filaments during Bacillus thuringiensis 116 fermentation. This approach aimed to elucidate the functional roles of dominant strains and their correlations with aroma compound profiles, facilitating the identification of optimal mixed-strain fermentation formulations. 【Results】 During B.thuringiensis 116 fermentation of SXZL tobacco filaments, the dominant bacterial genera included Sphingomonas, Pseudomonas, Enterobacter, Kosakonia, Pantoea, and Methylobacterium. Positive correlations were observed between the relative abundances of Bacillus, B.terrae, Enterobacter, and Kosakonia and the concentrations of 3-oxo-α-ionol, megastigmatrienone, and damascenone. Bacillus abundance also showed positive correlations with B.terrae, Enterobacter, and Kosakonia. Compared to single-strain fermentation, co-fermentation with B.thuringiensis 116 and Bacillus Y7 improved smoke intensity and quality, enhanced aroma volatility, increased sweetness, and refined aftertaste comfort. The concentrations of damascenone, scopoletin, and 3-oxo-α-ionol increased by 140.10%, 133.51%, and 104.51%, respectively. Significant elevations were also noted in the relative changes of 3-oxo-α-ionol, 4-hydroxy-β-dihydrodamascone, curcumin, and kauraldehyde. 【Conclusion】 Mixed-strain fermentation significantly increases aroma compound concentrations in tobacco filaments and improves the sensory quality of cigarettes.
2025, 40(6)
:98-106.
doi: 10.12187/2025.06.010
Abstract:
【Objective】 To investigate the moisture-retaining performance of a novel tobacco humectant system based on amino acid-glycerol supramolecular complexes. 【Methods】 Fourteen amino acid-glycerol complexes were synthesized and screened using techniques including thermogravimetric analysis, Zeta-potential measurement, water adsorption tests, tobacco moisture retention assays, molecular dynamics simulations, and scanning electron microscopy to evaluate their moisture-proof and moisture-retaining properties. 【Results】 Among the 14 complexes, the L-histidine/glycerol complex demonstrated superior stability. At 20 ℃ and 80% RH, it showed lower water adsorption capacity than glycerol, indicating its moisture-barrier function. At 20℃ and 60% RH, its equilibrium moisture content (13.27%) satisfied tobacco moisture protection requirements. 【Conclusion】 The complex forms via supramolecular interactions, adheres to tobacco leaf surfaces, and promotes stomatal closure to reduce water loss and prevent external moisture intrusion, thereby providing effective moisture-proof and moisture-retaining properties.
【Objective】 To investigate the moisture-retaining performance of a novel tobacco humectant system based on amino acid-glycerol supramolecular complexes. 【Methods】 Fourteen amino acid-glycerol complexes were synthesized and screened using techniques including thermogravimetric analysis, Zeta-potential measurement, water adsorption tests, tobacco moisture retention assays, molecular dynamics simulations, and scanning electron microscopy to evaluate their moisture-proof and moisture-retaining properties. 【Results】 Among the 14 complexes, the L-histidine/glycerol complex demonstrated superior stability. At 20 ℃ and 80% RH, it showed lower water adsorption capacity than glycerol, indicating its moisture-barrier function. At 20℃ and 60% RH, its equilibrium moisture content (13.27%) satisfied tobacco moisture protection requirements. 【Conclusion】 The complex forms via supramolecular interactions, adheres to tobacco leaf surfaces, and promotes stomatal closure to reduce water loss and prevent external moisture intrusion, thereby providing effective moisture-proof and moisture-retaining properties.
2025, 40(6)
:107-117.
doi: 10.12187/2025.06.011
Abstract:
【Objective】 To enhance the efficiency of cigarette blend formulation maintenance, this study proposes a method based on non-parametric kernel density estimation (KDE) for evaluating the similarity of cigarette blend formulations. 【Methods】 A KDE distribution model for individual chemical components was constructed using historical formulation data to calculate the similarity of individual chemical components. Different weight allocation strategies were employed to compare the similarity between the experimental formulation and historical formulations. The model’s performance was evaluated using correlation analysis, and the relationship between the overall similarity of leaf group formulations and sensory quality was analyzed. 【Results】 The probability density estimation function fitted using KDE effectively reflects the distribution of chemical component data from historical formulations. Compared with the experimental leaf groups, the average overall similarity of the leaf group formulations that passed evaluation to historical formulations in three indicators (sugar-alkaloid ratio, total nitrogen content, and reducing sugar content) increased by 30.57%, 18.97%, and 13.06%, respectively. Although the four weighting methods exhibited similar correlation levels, they differed in their tendency regarding the correlation degree of individual chemical component similarity. Specifically, the game theory-based combined weighting method showed correlations with most sensory indicators that were intermediate between those of subjective and objective weighting methods, thereby reducing the overall weight deviation between these two approaches. 【Conclusion】 Constructed a KDE distribution model using historical formulation data to evaluate the similarity between experimental formulations and historical formulations. The results provide a reference for assessing and controlling the similarity and stability of leaf groups during the formulation maintenance process.
【Objective】 To enhance the efficiency of cigarette blend formulation maintenance, this study proposes a method based on non-parametric kernel density estimation (KDE) for evaluating the similarity of cigarette blend formulations. 【Methods】 A KDE distribution model for individual chemical components was constructed using historical formulation data to calculate the similarity of individual chemical components. Different weight allocation strategies were employed to compare the similarity between the experimental formulation and historical formulations. The model’s performance was evaluated using correlation analysis, and the relationship between the overall similarity of leaf group formulations and sensory quality was analyzed. 【Results】 The probability density estimation function fitted using KDE effectively reflects the distribution of chemical component data from historical formulations. Compared with the experimental leaf groups, the average overall similarity of the leaf group formulations that passed evaluation to historical formulations in three indicators (sugar-alkaloid ratio, total nitrogen content, and reducing sugar content) increased by 30.57%, 18.97%, and 13.06%, respectively. Although the four weighting methods exhibited similar correlation levels, they differed in their tendency regarding the correlation degree of individual chemical component similarity. Specifically, the game theory-based combined weighting method showed correlations with most sensory indicators that were intermediate between those of subjective and objective weighting methods, thereby reducing the overall weight deviation between these two approaches. 【Conclusion】 Constructed a KDE distribution model using historical formulation data to evaluate the similarity between experimental formulations and historical formulations. The results provide a reference for assessing and controlling the similarity and stability of leaf groups during the formulation maintenance process.
2025, 40(6)
:118-126.
doi: 10.12187/2025.06.012
Abstract:
【Objective】 To systematically evaluate the antioxidant properties of cerium oxide and elucidate its protective efficacy against UVA- and simulated sunlight-induced photoaging. 【Methods】 The antioxidant properties of cerium oxide were assessed through DPPH·, superoxide anion (O2-·), and hydroxyl radical (·OH) scavenging assays. Its recyclable antioxidant capacity was evaluated using an H2O2 recycling scavenging assay. In vitro photodamage models were established in human skin fibroblasts (HFF-1) using UVA irradiation and a solar simulator, followed by measurements of cellular viability and expression levels of type I (COL-Ⅰ) and type III (COL-Ⅲ) collagen. 【Results】 Cerium oxide exhibited significant antioxidant capacity. At a concentration of 6 mg/mL, it showed scavenging efficiencies of 83.42%, 30.29%, and 48.50% for DPPH·, O2-·, and ·OH radicals respectively. After three H2O2 recycling cycles, these efficiencies remained above 90%, confirming excellent recyclable antioxidant properties. Compared to the negative control, cerium oxide at 0.078 mg/mL increased HFF-1 cell viability by 38.78% under UVA irradiation. At this concentration, COL-Ⅰ expression showed a 77.0-fold increase relative to the control group. In simulated sunlight-induced damage, cerium oxide at 0.039 mg/mL increased COL-Ⅲ expression to 14.06 ng/mL, representing a 1.5-fold increase compared to the negative control group. 【Conclusion】 Cerium oxide demonstrates potent recyclable radical scavenging properties. By upregulating COL-Ⅰ and COL-Ⅲ expression, it significantly mitigates UVA- and simulated sunlight-induced photoaging damage in HFF-1 cells, indicating considerable potential for development as a novel antioxidant and anti-photoaging active ingredient.
【Objective】 To systematically evaluate the antioxidant properties of cerium oxide and elucidate its protective efficacy against UVA- and simulated sunlight-induced photoaging. 【Methods】 The antioxidant properties of cerium oxide were assessed through DPPH·, superoxide anion (O2-·), and hydroxyl radical (·OH) scavenging assays. Its recyclable antioxidant capacity was evaluated using an H2O2 recycling scavenging assay. In vitro photodamage models were established in human skin fibroblasts (HFF-1) using UVA irradiation and a solar simulator, followed by measurements of cellular viability and expression levels of type I (COL-Ⅰ) and type III (COL-Ⅲ) collagen. 【Results】 Cerium oxide exhibited significant antioxidant capacity. At a concentration of 6 mg/mL, it showed scavenging efficiencies of 83.42%, 30.29%, and 48.50% for DPPH·, O2-·, and ·OH radicals respectively. After three H2O2 recycling cycles, these efficiencies remained above 90%, confirming excellent recyclable antioxidant properties. Compared to the negative control, cerium oxide at 0.078 mg/mL increased HFF-1 cell viability by 38.78% under UVA irradiation. At this concentration, COL-Ⅰ expression showed a 77.0-fold increase relative to the control group. In simulated sunlight-induced damage, cerium oxide at 0.039 mg/mL increased COL-Ⅲ expression to 14.06 ng/mL, representing a 1.5-fold increase compared to the negative control group. 【Conclusion】 Cerium oxide demonstrates potent recyclable radical scavenging properties. By upregulating COL-Ⅰ and COL-Ⅲ expression, it significantly mitigates UVA- and simulated sunlight-induced photoaging damage in HFF-1 cells, indicating considerable potential for development as a novel antioxidant and anti-photoaging active ingredient.
Journal Information
Founded in 1986， bimonthly
Administered by：The Education Department Henan Province
Sponsored by：Zhengzhou University of Light Industry
Editor-in-chief：Wei Shizhong
Executive Editor-in-Chief：Zou Lin
Deputy Editor-in-Chief：Qu Shuanghong
Edited & published by：Editorial Department of Journal of Light Industry
CN 41-1437/TS
ISSN 2096-1553
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Postal Code：450001
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