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| 1 | Study on Biogenic Amines in Various Dry Salted Fish Consumed in China显示文摘This study was carried out to investigate the biogenic amines(BAs), physicochemical property and microorganisms in dry salted fish, a traditional aquatic food consumed in China. Forty three samples of dry salted fish were gathered from retail and wholesale markets and manufacturers, which had been produced in various regions in China. Cadaverine(CAD) and putrescine(PUT) were quantitatively the most common biogenic amines. About 14% of the samples exceeded the histamine content standards established by the FDA and/or EU. The highest histamine content was found in Silver pomfret(Pampus argenteus)(347.79 mg kg^(-1)). Five of forty three samples exceeded the acceptable content of TYR(100 mg kg^(-1)), and 23.26% of dried-salted fish contained high contents of biogenic amines(above 600 mg kg^(-1)). In addition, species, regions, pickling processes and drying methods made the physicochemical property, microorganisms and biogenic amines in dry salted fish to be different to some extents. The total plate count(TPC) was much higher than that of total halophilic bacteria in all samples. The biogenic amines, physicochemical property and microbiological counts exhibited large variations among samples. Furthermore, no significant correlation between biogenic amines and physicochemical property and TPC was observed. This study indicated that dry salted fish may still present healthy risk for BAs, depending on the processing methods, storage conditions among others. | WU Yanyan CHEN Yufeng LI Laihao YANG Xianqing YANG Shaoling LIN Wanling ZHAO Yongqiang DENG Jianchao | 2016 | Journal of Ocean University of China2016，15，4： | 8 |
| 2 | Lipid Oxidation and Fatty Acid Composition in Salt-Dried Yellow Croaker(Pseudosciaena polyactis) During Processing显示文摘Lipid oxidation in salt-dried yellow croaker(Pseudosciaena polyactis) was evaluated during processing with commonly used analytical indices, such as the peroxide value(POV), the thiobarbituric acid reactive substances(TBARS) value, and oxidative-relative lipoxygenase(LOX) activity. Additionally, fatty acids were analyzed using gas chromatography-mass spectrometry. Both POV and TBARS increased significantly(P < 0.05) at the rinsing stage. POV reached its peak value of 3.63 meq O_2 per kg sample at the drying stage, whereas TBARS constantly increased from 0.05 to 0.20 mg MDA per kg sample. Processing of salt-dried yellow croaker had an extremely significant(P < 0.01) effect on LOX activity. Twenty-six fatty acids were identified. Combined eicosapentaenoic acid(EPA; C20:5n3) and docosahexaenoic acid(DHA; C22:6n3) content varied between(19.20 ±0.37) mg g^(-1) and(23.45 ± 1.05) mg g^(-1). The polyunsaturated fatty acid/saturated fatty acid(PUFA/SFA) ratio in yellow croaker was 0.73–1.10, and the n-6/n-3 PUFA ratio was approximately 0.13–0.20. The contents of most fatty acids varied significantly(P <0.05) during the different processing stages, and these differences were caused by lipid oxidation. C18:0, C16:1n7, C19:0, and C22:6n3 showed clear changes in principle component one of a principle components analysis. These fatty acids are potential markers for evaluating lipid oxidation in fish muscle because there was a significant correlation between these markers and TBARS and LOX activity(P < 0.05) with Pearson's coefficients > 0.931. | CAI Qiuxing WU Yanyan LI Laihao WANG Yueqi YANG Xianqing ZHAO Yongqiang | 2017 | Journal of Ocean University of China2017，16，5： | 5 |
| 3 | Application of Lactic Acid Bacteria(LAB) in Freshness Keeping of Tilapia Fillets as Sashimi显示文摘Aquatic products are extremely perishable food commodities. Developing methods to keep the freshness of fish represents a major task of the fishery processing industry. Application of Lactic Acid Bacteria(LAB) as food preservative is a novel approach. In the present study, the possibility of using lactic acid bacteria in freshness keeping of tilapia fillets as sashimi was examined. Fish fillets were dipped in Lactobacillus plantarum 1.19(obtained from China General Microbiological Culture Collection Center) suspension as LAB-treated group. Changes in K-value, APC, sensory properties and microbial flora were analyzed. Results showed that LAB treatment slowed the increase of K-value and APC in the earlier storage, and caused a smooth decrease in sensory score. Gram-negative bacteria dominated during refrigerated storage, with Pseudomonas and Aeromonas being relatively abundant. Lactobacillus plantarum 1.19 had no obvious inhibitory effect against these Gram-negatives. However, Lactobacillus plantarum 1.19 changed the composition of Gram-positive bacteria. No Micrococcus were detected and the proportion of Staphylococcus decreased in the spoiled LAB-treated samples. The period that tilapia fillets could be used as sashimi material extended from 24 h to 48 h after LAB treatment. The potential of using LAB in sashimi processing was confirmed. | CAO Rong LIU Qi CHEN Shengjun YANG Xianqing LI Laihao | 2015 | Journal of Ocean University of China2015，14，4： | 5 |
| 4 | The characteristics of gelatin extracted from Sturgeon (Acipenser baeri) skin using various pretreatments显示文摘 | HAO Shuxian LI Laihao YANG Xianqing | 2009 | Food Chemistry2009，115，1： | 1 |
| 5 | The characteristics of gelatin extracted from Sturgeon (Acipenaer baeri) skin using various pretrcatmcnts显示文摘 | HAO Shuxian LI Laihao YANG Xianqing | 2009 | Food Chemistry2009，115，1： | 1 |
| 6 | Application of Response Surface Methodology to Optimise Preparation High Antioxidant Activity Product from Pinctada Fucata Muscle 显示文摘 | Wu Yanyan Li Laihao Duan Zhenhua | 2012 | Advanced Materials Research2012，，： | 1 |
| 7 | Desalination of antioxidant peptides from Pinctada Fucata using C18 chromatographic column 显示文摘 | Yanyan Wu Jing Wang Laihao Li | 2013 | Advances in Chemical Engineering m2013，781，： | 1 |
| 8 | Biogenic amines in commercial fish and fish products sold in southern China显示文摘 | Honglei Zhai Xianqing Yang Laihao Li | 2012 | Food Control2012，25，1： | 1 |
| 9 | In vitro Antioxidant Effects of Porphyra haitanensis Peptides on H_2O_2-Induced Damage in HepG2 Cells显示文摘In this study,protein from Porphyra haitanensis was used as raw material to prepare an antioxidant peptide,and its antioxidant activity was evaluated in vitro.A model of H_2O_2-induced oxidative damage in Hep G2 cells was established,and the effects of Porphyra haitanensis hydrolysates (PHHs) on superoxide dismutase (SOD) activity and malondialdehyde (MDA) content were detected.Finally,the structure of PHHs was identified by ESI-MS/MS.The results showed that the 1,1-diphenyl-2-pyridylhydrazine(DPPH)-free radical-scavenging ability of PHHs was the strongest (59.28%at 1.0 mg m L~(-1)) when hydrolyzed with an acidic protease for 4 h.PHHs with different concentrations had protective effects on H_2O_2-induced damage to Hep G2 cells,and the protective effect was enhanced with increasing concentrations.When the level was 400μg m L~(-1),the cell survival rate was as high as 88.62%.Moreover,PHHs can significantly reduce oxidative damage to Hep G2 cells by H_2O_2,improve SOD activity,and reduce MDA content.The tetrapeptide Asp-Lys-Ser-Thr,with a molecular weight of 448 Da,was identified as an important fraction of PHHs by high-resolution mass spectrometry. | CHEN Shengjun YU Jiao HU Xiao YANG Xianqing LI Laihao QI Bo DENG Jianchao | 2021 | Journal of Ocean University of China2021，20，2： | 1 |
| 10 | Desalination of antioxidant peptides from Pinctada Fucata using C,s chromatographic column显示文摘 | Yanyan Wu Jing Wang Laihao Li et 01 | 2013 | Advances in Chemical Engineering ill2013，781，： | 1 |
| 11 | The characteristics of gelatin extracted from Sturgeon(Aci- penser baeri)skin using various pretreatments显示文摘 | HAO Shuxian LI Laihao YANG Xiangqing | | 0，，01： | 1 |
| 12 | Biogenic amines in commercial fish and fish products sold in southern China显示文摘 | ZHAI Honglei YANG Xianqing LI Laihao | 2012 | Food Control2012，25，1： | 1 |
| 13 | Proposed new col-orretention method for tilapia fillets by euthanatizing with reduced carbonmonoxide显示文摘 | LI Laihao HAO Shuxian DIAO Shiqiang | | 0，，05： | 1 |
| 14 | Biogenic amines in commercial fish and fish products sold in southern China显示文摘 | Zhai Honglei Yang Xianqing Li Laihao | 2012 | Food Control2012，25，1： | 1 |
| 15 | Proposed new color retention method for tilapia fillets by euthanatizing with reduced carbon monoxide显示文摘 | LI Laihao HAO Shuxian DIAO Shiqiang | 2008 | Journal of Food Processing and Preservation2008，32，5： | 1 |
| 16 | The character- istics of gelatin extracted from sturgeon (Acipenser baeri) skin using various pretreatments显示文摘 | HAO Shuxian LI Laihao YANG Xianqing | 2009 | Food Chem2009，115，1： | 1 |
| 17 | The effects of fucoidans from Laminaria japonica on AAPH mediated oxidation of human low-density lipoprotein显示文摘从有不同硫酸盐内容和分子量的 Laminaria 装饰用的梨树的五 fucoidan 部分被 anion-ex-change 层析和温和的酸水解作用准备。他们偶氮的激进分子上的抗氧化剂效果 2—2''-Azobis (2-amidinopropane ) dihydrochloride (AAPH ) 导致了人的低密度的脂蛋白(LDL ) 的氧化被 monitoringcholesteryl 酉旨水疗院过氧化物(CHL-OOH ) 评估通过反向阶段的高效液体的形成动力学层析(RP-HPLC ) 分析。Fucoidan F - 有 2 000 ~的一个低分子的团的 C 8000 并且 24.3% 的一个硫酸盐内容在亲水基 AAPH 上比另外的 fourfucoidan 部分有许多更强壮的保护的抗氧化剂效果导致的 LDL 氧化。然而,高度 sulfated fucoidan 部分 L - 有一个分子的团的 B 20 000 在保护 LDL 免受 AAPH 的伤害是完全无效的导致的氧化。结果建议分子的质量和 fucoidan 的硫酸盐内容在 AAPH 上在他们的效果起了很重要的作用导致的 LDLoxidation。 | LI Laihao XUE Changhu XUE Yong LI Zhaojie FU Xueyan | 2006 | Acta Oceanologica Sinica2006，25，4： | 0 |
| 18 | Novel insight into the formation and inhibition mechanism of dipeptidyl peptidase-Ⅳ inhibitory peptides from fermented mandarin fish(Chouguiyu)显示文摘Fermented foods are a potential source to produce novel dipeptidyl peptidase-IV inhibitory peptides(D4IPs).In this study,the fermented mandarin fish(Chouguiyu)was used to screen D4IPs and their formation mechanism was studied by metagenomics and peptidomics.A total of 400 D4IPs with DPP-IV inhibition structure and high hydrophobicity were identified.The correlation network map showed that Lactococcus,Bacillus,Lysobacter,Pelagivirga,Kocuria,Escherichia,Streptococcus,and Peptostreptococcus were significantly correlated with the most D4IPs.Four stable D4IPs,including KAGARALTDAETAT,GEKVDFDDIQK,VVDADEMYLKGK,and GQKDSYVGDEAQ were respectively from the precursor proteins parvalbumin,troponin,myosin,and actin,and were mainly formed by the hydrolysis of subtilisin(EC 3.4.21.62),aspartic proteinase(EC 3.4.23.1),thermolysin(EC 3.4.24.27),oligopeptidase B(EC 3.4.21.83),and proteinase P1(EC 3.4.21.96)from Bacillus,Kocuria,Lysobacter,Lactococcus,and Peptostreptococcus.The inhibition mainly resulted from the hydrogen bond and salt bridge between D4IPs and DPP-IV enzyme.This study provides important information on the proteases and related microbial strains to directionally prepare D4IPs in Chouguiyu. | Daqiao Yang Chunsheng Li Laihao Li Xianqing Yang Shengjun Chen Yanyan Wu Yang Feng | 2023 | Food Science and Human Wellness2023，12，6： | 0 |
| 19 | Applying Both Chemical Liquefaction and Enzymatic Catalysis Can Increase Production of Agaro-Oligosaccharides from Agarose显示文摘Red algae represents an important marine bioresource.One high-value utilization of red algae is the production of agarooligosaccharides which have many positive biological effects.However,the lack of an efficient production route seriously limits the application of agaro-oligosaccharides.In this study,we established a green route that combines chemical liquefaction and enzymatic catalysis for the efficient production of agaro-oligosaccharides,and we used the production of neoagarotetraose(NA4)as an example.Agarose(150 g L^−1)liquefaction by citric acid was controlled with respect to two targets:a 100%liquefaction rate and a high average degree of polymerization(>4)of the liquesced agaro-oligosaccharides,which were then catalyzed byβ-agarase into an oligosaccharides mixture with a high concentration of NA4(30.8 g L^−1)in a 1-L reaction volume.After purification,we obtained 25.5 g of NA4 with a purity of 92%.This work establishes an easy route for the efficient production of pure agaro-oligosaccharides from agarose. | JIANG Chengcheng LIU Zhen LIU Jie SUN Jianan XU Jiachao LI Laihao MAO Xiangzhao | 2020 | Journal of Ocean University of China2020，19，6： | 0 |
| 20 | Insights into microbiota community dynamics and flavor development mechanism during golden pomfret(Trachinotus ovatus)fermentation based on single-molecule real-time sequencing and molecular networking analysis显示文摘Popular fermented golden pomfret(Trachinotus ovatus)is prepared via spontaneous fermentation;however,the mechanisms underlying the regulation of its flavor development remain unclear.This study shows the roles of the complex microbiota and the dynamic changes in microbial community and flavor compounds during fish fermentation.Single-molecule real-time sequencing and molecular networking analysis revealed the correlations among different microbial genera and the relationships between microbial taxa and volatile compounds.Mechanisms underlying flavor development were also elucidated via KEGG based functional annotations.Clostridium,Shewanella,and Staphylococcus were the dominant microbial genera.Forty-nine volatile compounds were detected in the fermented fish samples,with thirteen identified as characteristic volatile compounds(ROAV>1).Volatile profiles resulted from the interactions among the microorganisms and derived enzymes,with the main metabolic pathways being amino acid biosynthesis/metabolism,carbon metabolism,and glycolysis/gluconeogenesis.This study demonstrated the approaches for distinguishing key microbiota associated with volatile compounds and monitoring the industrial production of high-quality fermented fish products. | Yueqi Wang Qian Chen Huan Xiang Dongxiao Sun-Waterhouse Shengjun Chen Yongqiang Zhao Laihao Li Yanyan Wu | 2024 | Food Science and Human Wellness2024，13，1： | 0 |
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