Journal of Shaanxi Normal University(Natural Science Edition)

Latest Issues

  • Preparation and property exploration of goat milk fat microcapsules with different wall material ratios

    LI Linqiang;ZHU Li;FU Shangchen;YUAN Jialu;LIU Yongfeng;School of Food Engineering and Nutritional Science, Shaanxi Normal University;

    In order to explore effective embedding technology of goat milk fat(GMF) and improve the storage quality of GMF, GMF was used as the core material, and soy bean protein isolate(SPI) and maltodextrin(MD) were used as the wall materials to prepare GMF microcapsules with different wall material ratios.The embedding rate of the microcapsules and the optimal conditions were measured. The basic physical properties(water content, water activity, solubility, particle size, color value), structure(Fourier transform infrared spectroscopy, X-ray diffraction), moisture absorption and peroxide value(POV) during storage of the optimized microcapsules were determined. The results showed that the optimum wall material ratio was m_(SPI)∶m_(MD)=1∶4. The water content, embedding rate, particle size and solubility of the microcapsule were 4.5%±0.4%, 92.5%±1.3%, 954.20±11.35 nm and 73.02%±2.90%,respectively. Fourier transform infrared spectroscopy found that C-O in the goat milk fat disappeared in the microcapsule, and the strength of C=O and-CH_2 decreased slightly in the microcapsule.A new characteristic peak was found in the microcapsule by X-ray diffraction, indicating that GMF is successfully embedded in the wall material. The moisture absorption of the microcapsule was stable in the range of 11%～12%. The POV of the microcapsule increased rapidly from day 0 to day 21.In summary, a GMF microcapsule with high embedding rate, small particle size and stable properties was prepared.

    2025 03 v.53;No.219 [Abstract][OnlineView][Download 1359K]

  • Evaluation of fruit quality and genetic predisposition in kiwifruit

    DONG Jiaqi;ZHENG Hao;YUAN Xinyu;ZHANG Qiong;Hubei Key Laboratory of Germplasm Innovation and Utilization of Fruit Trees;Wuhan Botanical Garden, Chinese Academy of Sciences;College of Advanced Agricultural Sciences, University of Chinese Academy of Sciences;

    This study utilized eight kiwifruit cultivars as materials to investigate kiwifruit quality traits, including soluble solid content(SSC), soluble sugar content, organic acid content, vitamin C content and aroma components. These traits were analyzed in conjunction with resequencing data. The results indicated that the SSCs of the eight kiwifruit cultivars ranged from 10.90% to 19.28%, the soluble sugar contents ranged from 80.24 g/kg to 132.82 g/kg, and the organic acid contents ranged from 7.28 g/kg to 30.99 g/kg. Among these kiwifruits, the average single fruit weight of Actinidia chinensis was significantly higher than those of the other species. A. eriantha exhibited the highest vitamin C content, reaching up to 6 541.32 mg/kg.A. arguta had the highest sugar-acid ratio. The main aroma components of A. chinensis, A. deliciosa and A. rufa were esters, whereas the aroma components of A. arguta and A. eriantha were mainly alkenes. The hybrid cultivars 'Jinyan' and 'Mantianhong' also showed esters as their main aroma components. By comparing the quality parameters of the hybrid kiwifruit cultivars with those of their parental species, it was demonstrated that the quality parameters of 'Jinyan' and 'Mantianhong' were closer to those of A. chinensis.Genetic clustering analysis also indicated that the two hybrid cultivars were more closely related to their paternal species A. chinensis.

    2025 03 v.53;No.219 [Abstract][OnlineView][Download 2846K]

  • Quality changes and shelf life prediction model of fresh-cut taro at different storage temperatures

    CHEN Lin;LIAN Yiyang;CHEN Linlin;ZHANG Min;ZHU Zhiyuan;CHEN Bingzhi;FU Haiqing;JIANG Yuji;College of Food Science, Fujian Agriculture and Forestry University;Mycological Research Center, Fujian Agriculture and Forestry University;

    To improve the sensory quality of fresh-cut 'Liu Yue Hong' taro during storage, this study investigated the effects of different storage temperatures on the quality and shelf life of fresh-cut taro treated with L-ascorbic acid(AA) and ultrasound(US). After soaking the test materials in a 2% AA solution for 15 min, US treatment was applied, and the effects of four different storage temperatures(4,9,15,25 ℃) on the quality of fresh-cut taro were analyzed.Shelf life prediction models for fresh-cut taro were established based on the above results. The results showed that fresh-cut taro quality deterioration can be significantly delayed at 4 ℃ after AA and US treatment, which mainly reflected in the inhibition of browning and weight loss, slowing down the declination of hardness and pH value, maintaining the integrity of cell membrane and high sensory score, and extending storage period.Kinetic models combined with Arrhenius equation were used to predict the shelf life of fresh-cut taro. The relative errors between the measured values and the predicted values were all within ±10%, indicating that the established models can effectively predict the shelf life of fresh-cut taro within the temperature range of 4～25 ℃. In conclusion, the optimal storage temperature for fresh-cut taro treated with AA and US was 4 ℃, and its shelf life was 20 d under this condition. This study provides a reference for the preservation and storage of fresh-cut taro.

    2025 03 v.53;No.219 [Abstract][OnlineView][Download 1388K]

  • Research on the quality of spontaneous fermentation wines of ‘Cabernet Sauvignon’ from Yinchuan, Xiangning and Taigu

    REN Zhiyuan;HAO Jinmei;FAN Boyuan;LIU Min;College of Food Science and Engineering, Shanxi Agricultural University;

    In order to explore the influence of spontaneous fermentation(SF) on wine quality, 'Cabernet Sauvignon' grapes from Yinchuan(Ningxia), Xiangning(Shanxi) and Taigu(Shanxi) were used as raw materials for spontaneous fermentation, and wine samples of inoculated fermentation(IF) were used as control.Basic physical and chemical indicators, and the contents of phenolic and volatile substances of these wine samples were detected. The results showed that the alcohol content of SF samples was significantly lower than that of the IF samples, while the total phenolic content of SF samples was significantly higher than that of the IF samples. The alcohol fermentation of SF samples was more thorough with reducing sugar content of less than 4 g/L. The pH value, contents of dry extract and volatile acid showed no significant difference between SF and IF samples. A total of 45 volatile substances were detected in SF and IF samples, including 26 esters, 13 alcohols, 2 acids, 3 terpenes and 1 ether. The contents of esters and alcohols were high, accounting for 40.21%～67.14% and 24.98%～58.13% of the total volatile substances, respectively. The total amount of esters in SF samples was significantly lower than that in IF samples. There was no significant difference in the total amount of alcohols between SF and IF samples. However, the proportion of alcohols in SF samples was higher than that in IF samples. In wine samples from Yinchuan and Taigu, there was no significant difference in the total amount of volatile substances between SF and IF samples, while the total amount of volatile substances in IF samples from Xiangning was significantly higher than that in SF samples. By partial least squares analysis, it was found that ethyl trans-4-decenoate and 1-octanol had significant difference between SF and IF samples, making the main contribution to sample classification. Sensory analysis of the wine samples showed that the clarity of SF samples was lower than that of IF samples, and the color of wine samples from Yinchuan was the darkest. The SF samples had a fresh fruit aroma with no off flavor. Compared with IF samples, the aroma of SF samples was more complex, with less green flavor, while IF samples had a higher intensity of aroma. There was no significant difference in taste between SF and IF samples, while Yinchuan samples had stronger tannins and a fuller body. The study is of great significance in enhancing the style diversity and regional characteristics of wine, providing reference for the development and utilization of local yeast resources.

    2025 03 v.53;No.219 [Abstract][OnlineView][Download 1324K]

  • Advances and challenges in the application of dietary biomarker in nutritional sciences

    LYU Jiayao;HUANG Yijun;ZHANG Shiyi;SHI Lin;School of Food Engineering and Nutritional Science, Shaanxi Normal University;

    Dietary biomarkers offer an objective means of assessing contemporary food exposures, serving as an alternative or supplementary tool to self-reported food intake. They are also utilized to explore the functional characteristics of dietary factors. The precise measurement of dietary biomarkers promotes our understandings of the relationship between diet and risk of developing metabolic diseases, helping to achieve personalized and precise nutrition. Metabolomics is a key method for screening dietary biomarkers. This article reviews the research results on dietary biomarkers related to the intake of grains, fruits and vegetables, meat, fish, dairy products, and nuts based on large-scale population cohort studies and randomized controlled dietary intervention studies from 2013 to 2023. It also summarizes the relationship between specific dietary biomarkers and the risk of 35 dietary nutrition related metabolic diseases, including obesity, cardiovascular and cerebrovascular diseases, cancer, and Alzheimer's disease. The current status and challenges of discovering dietary biomarkers based on metabolomics are discussed, in particular on the issues related with research design, complex food composition, inter-individual differences and metabolomics data processing techniques. This review emphasizes the enormous potentials and research prospects of using dietary biomarkers to uncover the relationship between diet and health.

    2025 03 v.53;No.219 [Abstract][OnlineView][Download 1550K]

  • Research on water extraction process of compound Juncao Ganoderma lucidum granules and the formulation of quality standard

    ZHANG Guiqing;LIANG Zhihao;LIU Qing;WU Xiaoping;LUO Hailing;YAO Junxin;LIU Bin;LIN Zhanxi;JIANG Shusong;National Research Center for Juncao Engineering, Fujian Agriculture and Forestry University;College of Food Science, Fujian Agriculture and Forestry University;Fujian Chanyi Tea Path Agricultural Comprehensive Development Co., Ltd.;

    In order to explore the water extraction process and quality standard of compound Juncao Ganoderma lucidum granules, liquid extract yield and liquid extract polysaccharide content were taken as indexes, the effects of extraction temperature, extraction time, ratio of material to liquid, extraction times and soaking time on extraction yield and polysaccharide content were investigated by single factor and response surface experiments. The particle size, moisture content, weight loss on drying, loading difference, solubility, microbial limit and heavy metal content of granules were detected according to the 2015 edition of Pharmacopoeia of the People's Republic of China and the national standard. The raw materials of Juncao Ganoderma lucidum, Perilla frutescens and selenium-enriched tea in compound Juncao Ganoderma lucidum granules were identified by thin layer chromatography, and the contents of monosaccharides and tea polyphenols in compound Juncao Ganoderma lucidum granules were determined through high performance liquid chromatography. The results showed that the optimal extraction conditions were as follows: extraction temperature 80 ℃, extraction time 2.5 h, ratio of material to liquid(g/mL) 1∶25, two times of extraction, and immersion time 6 h. The particle size, water content, solubility, weight loss on drying and loading difference of the granules reached the requirements of the 2015 edition of Pharmacopoeia of the People's Republic of China.The microbial limit and heavy metal content of the granules met the requirements of the national standard, and the average selenium content was 0.058 3 mg/kg. The TLC bands of Juncao Ganoderma lucidum, Perilla frutescens and selenium-enriched tea were clear and well separated, with no interference from the negative control. The contents of mannose, rhamnose, glucose, galactose, arabinose, epigallocatechin gallate, epicatechin gallate, catechin, gallic acid in compound Juncao Ganoderma lucidum granules were 1.310, 1.166, 8.708, 1.265, 0.824, 5.79, 2.58, 1.72 and 1.67 mg/g, respectively. The optimized water extraction process of the compound Juncao Ganoderma lucidum granules is stable and reliable, all the indexes of the granules meet the requirements, and the established quality standard for the water extraction process of compound Juncao Ganoderma lucidum granules is feasible.

    2025 03 v.53;No.219 [Abstract][OnlineView][Download 2967K]

  • Effect of maize plasma membrane Na+/H+ antiporter NHX7 on rhizosphere microbial communities

    WEI Feng;GUO Kang;ZHAO Yige;SHI Yu;HU Zhubing;Xinxiang Academy of Agricultural Sciences;School of Life Sciences, Henan University;

    Roots are essential multifunctional plant organs involved in water and nutrient uptake, metabolite storage, anchorage, mechanical support and interaction with the soil environment. Root system architecture(RSA) plays an important role in plant adaptation to abiotic adversity stresses, while it is also influenced by genetic factors and microbial community composition. The SOS1 gene is a core component in the plant salt tolerance signaling pathway and plays an important role in plant salt tolerance.However, whether it affects rhizosphere microorganism has not been reported.Field planting experiment found that the maize nhx7-1(sos1) mutant exhibited severe growth defects in both plant height and root system compared to wild-type B73 when grown in Kaifeng field, Henan Province, whereas its plant and root growth phenotypes were similar to those of B73 when grown in Sanya field, Hainan Province.Transcriptome sequencing combined with KEGG enrichment analysis revealed that the differentially expressed genes in the root system between nhx7-1 and B73 were mainly enriched in the pathways of secondary metabolite biosynthesis, amino acid metabolism and flavonoid synthesis. The sequencing results of bacteria 16S rDNA and fungus ITS showed that the diversity of rhizosphere bacterial and fungal communities between nhx7-1 and B73 demonstrated different patterns, and the root morphology was greatly influenced by the rhizosphere bacterial community, with a significantly positive correlation between the core node ASV565 and root length. The results suggest that root secondary metabolites may be involved in the plasticity process of root conformation by influencing rhizosphere microorganisms, especially bacteria.

    2025 03 v.53;No.219 [Abstract][OnlineView][Download 4001K]

  • Analysis of cellular localization and host protein interactions involving the non-structural protein nsp9 of SARS-CoV-2

    ZHANG Changhui;DAI Yuhan;WANG Yinggui;WANG Meilin;ZHAO Yiyang;College of Grassland Resources, Southwest Minzu University;College of Animal and Veterinary Medicine, Southwest Minzu University;West China Hospital, Sichuan University;

    Severe Acute Respiratory Syndrome Coronavirus 2(SARS-CoV-2) has had a profound and severe impact on human health and socio-economic structures. Dissecting the core aspects of the replication mechanism of this virus is particularly important for the development of effective prevention and control strategies. As a key single-stranded nucleic acid binding protein, nsp9 plays a pivotal role in the virus life cycle. Overexpression of green fluorescent protein(GFP)-fused nsp9 in cells and observation with confocal laser microscopy revealed that nsp9 is mainly localized in nucleus. The interactions between nsp9 and several intracellular proteins, including YWHAB and TRAF2, were initially identified by immunoprecipitation combined with mass spectrometry, and were verified by immunocoprecipitation and pull-down assay. In addition, the potential effects of nsp9 on the biological characteristics of host cells were investigated by CCK8 cell viability detection, EdU cell proliferation experiment and TUNEL apoptosis test, and it was found that overexpression of nsp9 could not significantly affect the normal proliferation of cells or induce apoptosis. These findings offer a foundation for subsequent comprehensive investigation into the interaction between nsp9 and host protein as well as its molecular mechanism in SARS-CoV-2 infection.

    2025 03 v.53;No.219 [Abstract][OnlineView][Download 1788K]

  • Identification and expression analysis of CBL genes in peanut (Arachis hypogaea L.) under salt stress

    CHENG Zai;ZHU Xiu;ZHU Bin;GU Lei;ZENG Tuo;WANG Hongcheng;DU Xuye;School of Life Sciences, Guizhou Normal University;

    Calcineurin B-like proteins(CBLs) are involved in plant-specific Ca~(2+) signaling as calcium(Ca) sensors and are essential for plant response to abiotic stress. Peanut is an important oilseed crop, and salt stress seriously affects the growth and development of peanut and its seed quality.At present, the response of peanut CBL genes to salt stress is unknown. In this study, members of the CBL gene family were identified from the peanut genome-wide database using bioinformatics methods and were analyzed for physicochemical properties, gene structure, phylogenetic tree and colinearity. The study found that there are 89 CBL genes in the peanut genome distributed on 19 chromosomes. Analysis of the physicochemical properties of the proteins showed that peanut CBLs are mainly composed of acidic amino acids. Subcellular localization predictions revealed that most of the CBLs in peanut are localized in the nucleus. To investigate the response of peanut CBL genes to salt stress, the expression patterns of five CBL genes were analyzed under salt stress. After treating with 200 mmol/L NaCl for 3 h, the expression of AhCBL46.1 was significantly increased, and the expressions of AhCBL4, AhCBL33 and AhCBL66 were significantly increased after 12 h of NaCl treatment. However, AhCBL61.3 showed a negative response to salt stress, suggesting that the peanut CBL genes play an important role in salt stress regulation. This research lays the groundwork for further exploration into the functionality of AhCBL genes.

    2025 03 v.53;No.219 [Abstract][OnlineView][Download 3506K]

  • Research progress on WRKY transcription factors in regulating plant secondary metabolites

    LUO Gui;ZHU Liyong;GU Lei;WANG Hongcheng;DU Xuye;ZHU Bin;ZENG Tuo;WANG Caiyun;School of Life Sciences, Guizhou Normal University;National Key Laboratory of Germplasm Innovation and Utilization of Fruit and Vegetable Horticultural Crops, College of Horticultural Forestry, Huazhong Agricultural University;

    Plant secondary metabolites are a class of biologically active organic compounds synthesized through secondary metabolic pathways during plant growth. These compounds are not essential for plant development but play crucial roles in many aspects including plant survival, environmental adaptation and stress resistance. The WRKY transcription factor family, named for its characteristic conserved WRKYGQK domain, is one of the largest and most functionally diverse transcription factor families in higher plants. These factors are widely distributed across the plant kingdom and regulate the synthesis of secondary metabolites, thus participating in various physiological processes including plant growth, environmental responses, and chemical defense. This review discusses the structural features and classification of WRKY transcription factors, with a focus on their role in regulating the synthesis of plant secondary metabolites such as terpenes, phenolics and alkaloids. Future research should delve deeper into the mechanisms by which WRKY transcription factors function within the plant secondary metabolism regulatory network and their potential applications in enhancing plant stress resistance and improving the quality of secondary metabolites. Such studies will provide theoretical and practical insights for the advancement of agricultural biotechnology and the functional improvement of plants.

    2025 03 v.53;No.219 [Abstract][OnlineView][Download 2100K]