【Objective】 To understand the development status of sensory evaluation methods in the beverage industry.【Method】 Based on the existing literature reviews， the application status of sensory evaluation methods in the food and beverage industry was presented. Several methods commonly used for sensory evaluation of food and beverages were presented according to the test subjects， and the characteristics of each method were pointed out. Finally， the application and role of sensory evaluation methods in beverage research and development were sum marised and exemplified， while the shortcomings of current sensory evaluation methods， directions for improvement and possible innovations were collated.【Result】 The total production volume of the beverage industry in China continues to increase and that sensory evaluation can play a supporting role in the taste of beverages， the release of the unique flavour of raw materials during processing and the innovation of their types.【Conclusion】 Food sensory evalu ation is an important tool in the study of perception that can be used to correlate information about the sensory characteristics of samples with consumers and to facilitate the development of beverage products and industries.

【Objective】 Alpha-glucosidase （α-glucosidase） is an important target for the treatment of diabetes. Studies have shown that taxifolin has a certain inhibitory ability on α-glucosidase.【Method】 With the aim to elucidate the inhibition mechanisms of taxifolin on α-glucosidase， the inhibition type and molecular mechanism of taxifolin on α-glucosidase were investigated by using kinetic analysis， fluorescence quenching experiment as well as molecular docking.【Result】 Taxifolin inhibited α-glucosidase in a reversible and non-competitive mode with a half maximal inhibitory concentration （IC50 ） of（35.93±1.56）μg/mL， which was significantly lower than that of acarbose （471.04±2.67）μg/mL. And taxifolin formed a ground-state complex with α-glucosidase mainly through hydrogen bonding and van der Waals forces， resulting in the quenching of the intrinsic fluorescence of α-glucosidase. What’s more， the molecular docking results showed that taxifolin was bound to a hydrophobic pocket of α-glucosidase by forming strong hydrogen bonds with the residues PHE-157， HIS-239， ASN-241， SER-308 and PHE-310 of α-glucosidase. In addition， there were van der Waals forces， π-π stacking and electrostatic interactions with surround ing residues， which together maintained the structure of the complex.【Conclusion】 This study has certain reference significance for developing functional food for preventing and treating diabetes.

【Objective】 This study was conducted to investigate the difference of BB12+GOS&FOS infant formulas and prebiotic added infant formulas on gut microbiota via in vitro simulated digestion combined with colonic fermentation.【Method】 The survival rate of BB12 was determined after simulating gastrointestinal diges tion. Both BB12+GOS&FOS infant formula and GOS infant formula were simulated gastrointestinal digestion and fecal microbial fermentation. Gut microbiota relative abundance was analyzed using intestinal microbial sequencing technology. Meanwhile， short-chain fatty acid （SCFA） contents were measured. The underlying causes of SCFAs production were analyzed， and the microbial metabolism pathway were predicted.【Result】 The survival rate of BB12 after gastrointestinal digestion was （72.88±8.88）% approximately. Analysis of the gut microbiota revealed that intervention with BB12 combined with GOS and FOS significantly increased the propor tion of Veillonella， rising from 7.6% to 42.1%. Additionally， the concentrations of acetic acid， propionic acid， and butyric acid increased to （196.80±68.19） μmol/mL， （50.05±7.95） μmol/mL， and （9.87 ±1.84） μmol/mL， respectively.【Conclusion】 This study showed that BB12+GOS&FOS intervention can improve the abundance of Veillonella and the content of SCFAs， which could enhance colon barrier and intestinal immunity. Inflammatory response was weakened and the development of intestinal barrier was promoted via inhibiting Th17 cell dif ferentiation and IL-17 signaling pathway.

【Objective】 To develop a β-glucan-rich naked barley wine and analyze the product quality. 【Method】 The brewing technology was optimized based on the indices of β-glucan content， alcohol content， and reducing sugar content. The chemical indices were determined. Gas chromatography-mass spectrometry combined with relative odor activity value was used for the analysis of volatile flavor compounds.【Result】 The optimal brewing conditions are as follows： the material-water ratio was 1∶0.5， the fermentation time was 7 days， the temperature was 36 ℃ ， and the amount of Qu additive was 0.3%. In this condition， the β-glucan content of naked barley wine was 60.46 mg/L， the alcohol content was 3.54% vol， the non-sugar solids content was 39.41 g/L， the total sugar content was 152.39 g/L， pH 4.77， the total acid content was 3.15 g/L， and the amino acid nitrogen content was 0.53 g/L. A total of 22 volatile flavor compounds were detected. Nonanal， decanal， 2-pentylfuran， and 3-methyl-1-butanol had key contributions to the overall flavor profile of naked barley wine.【Conclusion】 The optimized naked barley wine is the sweet type with a low alcohol content and a high β- glucan content.

【Objective】 To improve the extraction rate of protein from yellow wine lees， and to optimize the pretreatment and extraction technology of yellow wine lees.【Method】 With yellow wine lees as raw material， the pretreatment and ultrasonic assisted extraction technology were optimized. And amino acid analysis and molecular weight determination of the protein were carried out.【Result】 The optimal enzymolysis conditions of yellow wine lees were：the supplementation of cellulase and xylanase was 2% and 1%， 2.5 h enzymatic hydrolysis time， 55 ℃ enzymatic hydrolysis temperature， pH=4.5， and the extraction rate was （50.28±0.89） %. On this basis， the optimal conditions of ultrasonic assisted alkali extraction were ultrasonic power 350 W， and ultrasonic time 80 min， and the protein extraction rate of yellow wine less was （61.78±0.29） %， which was 0.65 times higher than that before enzymolysis. Under these conditions， the yellow wine lees protein showed deep and wide fuzzy bands of 3 in the SDS-PAGE gel chromatography. By amino acid analysis， the ratio of essential amino acid and non-essential amino acid（EAA/NEAA） of the protein was 57.233%， which was a high-quality protein.【Conclusion】 The extraction conditions of lees protein were optimized， and the extraction rate of lees protein was improved effectively. It also proved the quality of the protein， which laid a foundation for further development and utilization of yellow wine lees protein.

【Objective】 To summarize the health benefits of Bifidobacterium animalis subsp. lactis HN019 （HN019） and oligofructose to provide a scientific basis for the research and application of HN019 and oligofructose in nutrition.【Method】 We summarized the effects and mechanisms of HN019 and oligofructose on health through a literature review.【Result】 Adding HN019 to the diet can increase the number of intestinal bifidobacteria and lactobacilli， reduce the adhesion of intestinal pathogenic bacteria， reduce the occurrence of infectious diseases in children， and improve the intestinal transit time of patients with functional constipation. Oligofructose can promote the proliferation of bifidobacteria， improve stool looseness in formula-fed infants and children， and increase the level of intestinal enteric secretory IgA to regulate immunity.【Conclusion】 HN019 and oligofructose have the effect of improving gut health and regulating immunity.

目的：系统分析天然乳脂与婴幼儿肠道健康之间的关联。方法：以（“天然乳脂”“乳脂”“sn-2棕榈酸”）和（“肠道健康”“肠道疾病”“肠道菌群”“肠道微生态”“肠道免疫”“肠道屏障”“脑-肠轴”）为文献检索词，在PubMed、Embase、Medline、Cochrane、中国生物医学文献服务系统、万方数据知识服务平台和中国知网等7个数据库中检索2000年1月1日—2024年9月30日国内外公开发表的相关中英文文献，根据纳入排除标准对文献进行筛选。参照世界卫生组织（WHO）推荐的证据评价方法和GRADE评价体系，对人群研究证据体进行证据等级评价和综合评价。结果：本研究共检索到1 767篇文献，其中英文1 663篇、中文104篇。剔除重复文献后并阅读标题、摘要及全文后，最终共纳入9篇符合纳入标准的文献，均为随机对照试验。9篇文献均显示天然乳脂（sn-2棕榈酸）含量可能直接或间接与肠道健康有关，天然乳脂（sn-2棕榈酸）可能有益于婴幼儿肠道健康。结论：天然乳脂与婴幼儿肠道健康密切相关，目前的研究已经初步揭示了其潜在的健康益处，提示配方奶粉中增加天然乳脂（sn-2棕榈酸）成分含量可能有益于婴幼儿肠道健康。未来仍需更多高质量的研究，进一步明确天然乳脂单独成分对肠道健康的具体影响。

目的：为明确黄精多糖调控血糖功效及作用机制，采用网络药理学及分子对接技术对黄精多糖调控血糖的潜在关键成分及作用机制进行探讨。方法: 通过TCMSP、PubChem、SwissTargetPrediction数据库获取黄精多糖成分信息和作用靶点，基于 Genecard、Drugbank数据库获取疾病作用靶点，利用 String数据库分析黄精多糖作用靶点和糖尿病疾病相关靶点的蛋白互作网络 (Protein-protein Interaction, PPI) 信息。通过Cytoscape3.7.2进行作用靶点间及活性成分-作用靶点网络关系构建。基于京都基因与基因组百科全书 (KEGG)进行富集分析。结果：黄精多糖主要由岩藻糖、阿拉伯糖、鼠李糖、半乳糖、葡萄糖、甘露糖、木糖、核糖、果糖、半乳糖醛酸、葡萄糖醛酸组成，单糖成分作用靶点64个，黄精多糖与糖尿病共有靶点57个，PPI网络中半乳糖醛酸、甘露糖、半乳糖、鼠李糖等为核心成分，KEGG通路主要富集于神经活性配体-受体相互作用、5-羟色胺能突触通路、过氧化物酶体增殖物激活受体(PPARs)信号通路等。结论：黄精多糖中半乳糖醛酸、甘露糖、半乳糖等单糖可通过PPARα、HMGCR、半胱天冬酶3(Caspase-3，CASP3)等靶蛋白介导神经活性配体-受体相互作用、5-羟色胺能突触通路、PPARα等通路进行血糖调控。该研究基于网络药理学方法对黄精多糖调控血糖作用机制有了新的认识，为黄精相关功能性产品开发提供理论依据。

目的：系统梳理合成生物学技术提升雨生红球藻（Haematococcus pluvialis）虾青素（Astaxanthin）产量方面的研究进展。方法：采用文献综述法，聚焦合成模块中的关键生物元件（如八氢番茄红素脱氢酶PDS、β-胡萝卜素酮化酶BKT）的改造策略及底盘细胞的改造优化技术，系统归纳相关研究成果。结果：通过启动子优化、密码子调整及叶绿体过表达增强pds活性，虾青素产量较野生型最高提升67%；利用内源基因替换报告基因强化bkt表达，虾青素含量达7.96 mg/g干重；农杆菌介导、原生质体及叶绿体转化体系的建立显著提高遗传操作效率；细胞壁工程（如下调甘露聚糖合成元件hpoch1）使细胞破碎率提升58%；异养化改造（如导入己糖摄取蛋白元件hup1）实现黑暗条件下虾青素合成。结论：合成生物学策略通过代谢模块强化与底盘细胞优化，有效突破天然生产瓶颈，未来需深化多元件协同编辑、新型底盘开发及代谢网络解析以推动雨生红球藻在食品与营养领域的应用。

目的：本文基于系统生物学与计算生物学技术，聚焦食物及成分在人类营养健康中作用机制与构效关系，提出网络营养学 (network nutrition)的新思路和概念。方法：其采用数据库与计算评估等网络药理学范式，整合多维度数据建立标准化营养物质——功能——机制—人体健康研究体系，核心应用涵盖预测食物活性成分结构特性、评估成分功能、人群营养需求、代谢和机制以及靶点等，为新功能发现、新产品研发及慢性病营养干预提供支持。结果：技术构建以多维度数据为支撑，数据资源层整合公开文献与专用实验数据库提供基础数据支撑；网络构建与分析层通过定义节点与边、拓扑属性分析及可视化呈现，实现数据向网络模型转化；计算预测与验证层依托靶点预测等核心技术及“体外——动物——人群”三级验证体系，保障技术可靠性。结论：以整体性网络思维的视角，为食物营养解析、健康维护及疾病康复干预提供全新思路和手段。

目的：以东北特色食用菌黑木耳和猴头菇为主要原料，比较不同粒度、料液比和提取方法对黑木耳与猴头菇多糖提取得率的影响，并对所制多糖体外抗氧化活性与储存稳定性进行评价。方法：以多糖得率为评价指标，采用单因素试验和正交试验优化黑木耳多糖与猴头菇多糖的提取工艺；对比不同提取条件的多糖体外抗氧化活性，并进一步考察高温高湿、光照、储存条件对多糖抗氧化稳定性的影响。结果：复合酶法提取黑木耳和猴头菇的多糖的得率分别为（13.16±0.15）%和（10.56±0.24）%；其得率与体外抗氧化活性均显著优于热水浸提法与单一纤维素酶法；稳定性实验结果表明，黑木耳多糖与猴头菇多糖的最优储存条件为干燥、低温和避光环境。结论：本研究可为黑木耳与猴头菇多糖的提取、储存和应用提供科学依据。

目的：系统综述分析乳铁蛋白对婴幼儿胃肠道健康的影响。方法：以（“乳铁蛋白”）和（“肠道健康”“肠道疾病”“肠道菌群”“肠道微生态”“肠道免疫”“肠道屏障”“脑-肠轴”）为检索词，在PubMed、Embase、Medline、Cochrane、中国生物医学文献服务系统、万方数据知识服务平台和中国知网等7个数据库中检索2000年1月—2024年9月国内外公开发表的相关中英文文献，根据纳入排除标准对文献进行筛选。参照WHO推荐的证据评价方法和GRADE评价体系对人群证据体进行等级评价和综合评价。结果：共纳入12篇随机对照试验，其中有4篇文献报告补充乳铁蛋白不会干扰婴幼儿肠道健康，对肠道菌群的多样性和组成影响较小（证据等级良，综合评价B级），有5篇文献报告补充乳铁蛋白与婴幼儿肠道健康呈正相关，但是也有3篇文献得到不一致的结论，其中2篇报告补充乳铁蛋白并未降低迟发性感染率、新生儿坏死性小肠结肠炎的严重程度、败血症发病率，1篇报告补充牛乳铁蛋白可能会增加抗生素相关性腹泻的患病风险（证据等级良，综合评价B级）。结论：乳铁蛋白与婴幼儿肠道健康密切相关，初步研究表明其具有潜在的益处。未来仍需开展更多高质量的人群试验，进一步验证单独添加乳铁蛋白对胃肠道健康的具体影响。

【Objective】 To investigate the effects of probiotic fermentation on the nutritional composition and functional activity of oats， and to evaluate its potential as a postbiotic product.【Method】 The oat substrate was fermented using a mixture of probiotic strains， including Lactobacillus reuteri and Lactobacillus plantarum， fol lowed by inactivation. The non-fermented， fermented， and inactivated fermented oats were analyzed and compared for their contents of probiotic nucleic acids， primary nutrients， and functional metabolites.【Result】 qPCR analysis showed a significant increase （P<0.05） in probiotic nucleic acid content after fermentation. Although the UHT inactivation process significantly reduced the qPCR signal due to compromised DNA template quality， the final values remained significantly higher than the baseline levels. Nutritionally， fermented oats had higher levels of protein， free amino acid， and reducing sugars， but lower levels of fat and starch. Total dietary fiber and β-glucan contents did not change significantly. Furthermore， fermentation significantly increased the levels of functional metabolites， including the antioxidants γ-aminobutyric acid （GABA） and protocatechuic aldehyde， as well as the short-chain fatty acid， acetic acid.【Conclusion】 Probiotic fermentation effectively enhances the nutritional value and functional properties of oats. The inactivated product retains substantial amounts of probiotic components and metabolites， demonstrating its potential as a postbiotic functional food.

目的:通过调查新疆伊犁地区健康体检者膳食结构,研究饮食结构与空腹血糖异常的相关性。 方法:对前来伊宁市某三甲医院、新源县某二甲医院、尼勒克县某二甲医院以及巩留县某二甲医院参加健 康体检的居民通过问卷调查、体格检查和实验室检测,了解研究对象各类食物摄入情况;通过因子分析 建立体检人群的膳食模式;运用多因素Logistic回归模型分析体检人群膳食模式与空腹血糖异常的关系。 结果:通过整合膳食调查、体格检查和实验室检测的1222份有效数据,并对其进行因子分析,总结出4 种主要的膳食模式:(1)谷薯-畜禽肉-蛋类膳食模式;(2)果蔬坚果奶类膳食模式;(3)菌菇类膳食模 式;(4)水产类膳食模式。其中,果蔬坚果奶类膳食模式、菌菇类膳食模式、水产类膳食模式对空腹血 糖异常具有保护作用。结论:不同的膳食模式对体检人群的空腹血糖异常具有统计学意义,其中果蔬坚果 奶类膳食模式、菌菇类膳食模式、水产类膳食模式是体检人群空腹血糖异常的保护因素。适量增加这些 食物类别的摄入量,对预防控制糖尿病发展具有重要意义。

【Objective】 To analyze the research progress on the effects of food-derived ferulic acid in regulating lipid metabolism and skeletal muscle physiological function.【Method】 Based on the problem of sarcopenic obesity， the cross talk between adipose tissue and skeletal muscle was analyzed， and the in vivo and in vitro ef fects of food-derived ferulic acid on lipid metabolism， skeletal muscle physiological function including muscle growth and exercise ability were reviewed. Besides， the dose selection suggestion of ferulic acid for in vivo study was proposed.【Result】 Ferulic acid exhibited positive effects in regulating lipid metabolism and skeletal muscle physiological function， but the effective dose needs to be further determined.【Conclusion】 As a food-borne polyphenol， ferulic acid might be a potential component for the prevention of sarcopenic obesity.

目的：了解我国餐馆菜肴和家庭菜肴脂肪含量及分布情况，为制定减油干预措施提供依据。方法：在8个城市的城区和郊县分别选择15家中餐餐馆，每家餐馆选择销量较高的8道菜肴；每个城市的城区和郊县分别采集30道家庭日常菜肴。全部样品统一送到第三方实验室测定脂肪含量，最终纳入分析的有1 914道餐馆菜肴和492道家庭菜肴。结果：餐馆菜肴脂肪含量中位数（8.60 g/100g）高于家庭菜肴（6.80 g/100g）。餐馆菜肴非食用部分（油汤）脂肪含量占比（12.28%）高于家庭菜肴（7.80%）。以煎/炸/烤方式烹饪的餐馆和家庭菜肴脂肪含量高于其他烹饪方式，以煮作为烹饪方式的餐馆菜肴非食用部分（油汤）脂肪含量占比高于其他烹饪方式，荤热菜类的餐馆菜肴和家庭菜肴脂肪含量、非食用部分（油汤）脂肪含量占比高于其他菜式。大学及以上文化程度人群烹饪菜肴脂肪含量低于其他组。结论：餐馆和家庭应减少使用烹调油和高脂肪食物，就餐避免食用菜肴油汤可减少脂肪的摄入。

目的：调查宫颈癌患者术前营养风险筛查2002（NRS2002）情况，并探讨术前NRS2002评分与术后营养状况及并发症的相关性。方法：自2023年2月—2025年2月连续收集在本院妇科住院行宫颈癌手术的144例患者为研究对象。采用调查问卷收集患者一般情况及手术信息，采用NRS2002量表对患者行术前营养风险筛查，检测患者术后血清营养指标（血红蛋白、白蛋白及前白蛋白）、身高、体重，采用患者主观整体评估（PG-SGA）量表对患者营养状态进行综合评估，收集患者术后并发症发生情况。分析患者NRS2002评分与术后营养状况及并发症发生的关系。结果：144例宫颈癌患者中，术前营养风险发生率为 36.11%，且年龄≥60岁、患有基础疾病、肿瘤分期为Ⅱ期的宫颈癌患者更易有营养风险（NRS2002≥3分）。有营养风险（NRS2002≥3分）的宫颈癌患者，术后第1天和术后第7天血清血红蛋白、白蛋白、前白蛋白 水平，以及BMI和PG-SGA评分均显著低于无营养风险（NRS2002M<3分）的患者（P<0.05），且年龄≥60 岁、患有基础疾病以及存在营养风险（NRS2002≥3分）的宫颈癌患者是术后并发症的相关因素（OR>1，P<0.05）。结论：宫颈癌患者术前营养风险发生率高，术前存在营养风险的患者，术后营养状况更差，且并发症发生率显著增高。临床上应常规开展宫颈癌患者术前营养风险筛查，对于存在营养风险（NRS2002≥3分）的患者，积极行营养治疗，以促进术后康复。

目的：系统循证低聚糖对婴幼儿肠道健康的影响。方法：以（“寡糖”“低聚糖”“双糖”“三糖”“纤维二糖”“异麦芽糖”“乳糖”“乳果糖”“麦芽糖”“蜜二糖”“海藻糖”“阿卡波糖”“棉子糖”）和（“婴儿”“婴幼儿”“幼儿”“新生儿”“肠道健康”“肠道屏障”“肠道菌群”“益生菌”“肠道微生态”“肠道疾病”“肠道菌群失调”“炎症性肠病”“肠易激综合征”“肠道肿瘤”“挥发性脂肪酸”“短链脂肪酸”“脑-肠轴”“肠道免疫”）为文献检索词，在PubMed、Embase、Medline、Cochrane、中国知网、万方数据库及中国生物医学文献服务系统检索自2000年1月1日—2024年9月25日国内外公开发表的相关研究文献，根据纳入排除标准对文献进行筛选，并参照世界卫生组织（WHO）推荐的证据评价方法和GRADE评价体系对证据体进行证据等级和综合评价。结果：共纳入27篇文献，其中16篇为RCT研究、5篇非随机对照试验研究、4篇队列研究、1篇病例对照研究、1篇单臂试验研究。结果显示，有26项研究报告了低聚糖对婴幼儿肠道健康的积极作用，其中21项报告了低聚糖能改善婴幼儿肠道菌群调节，2项RCT和2项非随机对照试验报告了低聚糖能改善婴幼儿排便状况，4项RCT发现低聚糖能提高肠道免疫、减少感染，2项RCT报告了低聚糖能减少胃肠道的不良反应，2项RCT报告了低聚糖在肠道绞痛方面的作用。研究结果表明，低聚糖对婴幼儿肠道健康的影响为有益影响，推荐等级为B级。结论：低聚糖有利于婴幼儿肠道健康，为婴幼儿配方奶粉的开发提供了科学依据。未来仍需更多研究来进一步明确低聚糖剂量与婴幼儿肠道健康之间的关系。

目的：系统评估不同解冻方法对银鱼蛋白质特性及肌肉品质的影响。方法：选取静水解冻、自然解冻、微波解冻及低温解冻四种方法作为实验变量，以银鱼为实验材料。研究聚焦于解冻时间、损失率、质构特性及蛋白质相关指标的变化，旨在确定哪种解冻方式能最低程度损伤银鱼的蛋白质性质与肌肉品质。结果：微波解冻显著缩短了银鱼的解冻时间；静水解冻下，银鱼的蒸煮损失率最低；而低温解冻则表现出最低的解冻损失率，同时肌肉质构损伤最小，伴随最低的羰基含量与最高的巯基含量。此外，静水解冻与自然解冻后的银鱼蛋白质消化率最高，低温解冻次之；在蛋白质溶解性方面，微波解冻与静水解冻优于低温解冻和自然解冻。结论：低温解冻方法在保护银鱼蛋白质性质与维持肌肉品质方面表现最佳，因此被视为银鱼解冻的优选方法。

目的：分析2018——2023年北京市丰台区食源性疾病的流行病学特征及病原学分布。方法：通过丰台区3家哨点医院收集2361例食源性疾病主动监测病例数据，采集粪便样本进行8种致病菌检测，采用统计检验分析数据。结果：6年间共检出阳性样本486份 (20.58%)，优势病原体为致泻大肠埃希菌(8.30%) 和弯曲菌 (6.73%)。时间分布显示, 5——9月为发病高峰 (7月检出率最高, 38.03%)。人群分布中, 男性检出率高于女性 (22.26% vs.18.79%, P=0.037), 21~30岁组检出率最高 (26.53%), 工人职业群体风险最高 (33.09%)。结论：丰台区食源性疾病呈现夏秋季高发，建议加强高温季节食品安全监管；青壮年和工人是高风险人群，针对高风险人群和场所开展健康教育，并将弯曲菌纳入常规监测体系以提升防控效能。

【Objective】 To study the immunomodulatory effect and mechanism of silver carp （Hypophthalmichthys molitrix） on immunosuppressed mice induced by cyclophosphamide and to evaluate its safety.【Method】 Sixty mice were divided into 6 groups with 10 mice in each group： blank group， model group， ginseng control group （1 g ginseng formula granules/kg） and silver carp meat low， medium and high dose groups （1.6，3.3，6.6 g fish meat/kg）. Except for the blank group， the other mice were injected with cyclophosphamide （80 mg/kg） to establish the immunosuppression model. After successful modeling， the weight， blood routine and other indicators of mice were detected， combined with metabonomics technology to analyze the mechanism， and the acute toxicity test was carried out to evaluate the safety.【Result】 Compared with the model group， the body weight （P<0.05）， thymus index （P<0.01）， white blood cell （WBC）， hemoglobin （HGB） and platelet （PLT） counts in the silver carp meat middle dose group were significantly increased （P<0.05）. The concentra tion ratio of cyclic adenosine monophosphate （cAMP）/cyclic guanosine monophosphate （cGMP） （P<0.05） and ATPase activity （P<0.01） were increased， and the contents of immunoglobulin G （IgG） and immunoglobulin M （IgM） were significantly up-regulated （P<0.001）. Metabonomics analysis showed that the differential metabolites were mainly enriched in amino acid and lipid metabolic pathways， and played a role by regulating D amino acid metabolism and other pathways， and there was no obvious toxicity in acute toxicity test.【Conclu⁃ sion】 Silver carp meat can improve the hypoimmunity by regulating the function of immune organs， repairing the energy metabolic network and regulating the level of metabolites， and it is safe within the experimental dose.

目的：探究不同瓜型的鲜食黄瓜果实挥发性物质的差异。方法：采用顶空固相微萃取-气质联用技术测定了2种具有不同瓜型的鲜食黄瓜果实的挥发性物质，并进行定量分析。此外，对10种鲜食黄瓜果实的外观品质、风味、口感指标进行感官检验，对二者的潜在联系作了相关性分析。结果：10个供试品种黄瓜中共检测到87种挥发性物质，由醇类18种、醛类17种、酯类11种、酮类2种、烃类29种和其他类8种组成，并均以醛类、酯类烃类和其他类为主，占总挥发性物质的90.8%以上，其中，醛类在10种鲜食黄瓜各类挥发性物质中均是含量最高的。大黄瓜的挥发性物质组分数更多，为80种，且其总含量更高，水果黄瓜的挥发性成分为77种，挥发性物质含量在品种间差异较大。水果黄瓜的感官评价平均得分，为32.2，大黄瓜的分值为31.76，品种间存在一定差异；水果黄瓜的外观形状、果皮颜色、果肉颜色得分与大黄瓜几乎无差异；水果黄瓜的脆度、甜味、水分和涩味得分均高于大黄瓜；大黄瓜的风味评分是4.08，略高于水果黄瓜的3.97。结论：口感品质指标与挥发性物质的相关性分析表明，甜味与风味、脆度、水分呈显著正相关，水分与涩味呈显著正相关，风味与挥发性物质组分之间没有显著相关性，脆度与8, 11-十七碳二烯醛呈显著负相关, 甜味与4, 11-二甲基-8-异丙基-5, 12-二氧杂三环 （9.1.0.04, 6）十二烷-7-醇呈显著负相关，挥发性物质之间存在一定相关性。

【Objective】 To investigate the intervention effect of the Mediterranean-DASH diet intervention for neurodegenerative delay （MIND） on stroke accompanied by mild cognitive impairment.【Method】 A total of 180 patients with stroke with mild cognitive impairment admitted to the First People's Hospital of Lianyungang city from January 2021 to December 2023 were selected. The patients were randomly divided into two groups accord ing to the random number table， routine group （n=90） and MIND group （n=90）.The general dietary pattern was used in the routine group， and the MIND group was used in the MIND group. The application effects of patient management measures were compared between the two groups.【Result】 After management， the MoCA， MMSE， MBI， NSEQ， and nutritional indicators of patients in the MIND group were higher than those before management and higher than those in the routine group， and the blood Lipid indicators were lower than those in the routine group （P<0.05）.【Conclusion】 MIND can improve the cognitive impairment of stroke patients with mild cognitive impairment to a certain extent. 

【Objective】 To evaluate the intervention effect of capsaicin on overweight/obesity of adults and to provide reference for the weight management in the future.【Method】 We searched PubMed， Embase， VIP， CNKI， WanFang， China Biomedical Literature Database （CBM）， Cochrane Library and clinical registration center， identifying all randomized controlled trials （RCTs） published in English and Chinese to July 14， 2021. Statistical analyses were performed with Stata 15.0 software.【Result】 From 219 retrieved studies， 10 studies with 556 participants were finally included. The meta-analysis results showed that BMI decreased to a certain level after the addition of capsaicin. Compared with the control group， capsaicin resulted in significant reduction in BMI （WMD： -0.26 kg/m2， 95%CI=-0.32~-0.19 kg/m2， P<0.05）. Subgroup analysis showed that capsaicin had a better effect on weight management in people with larger BMI （in BMI<30 kg/m2： WMD： -0.19 kg/m2， 95%CI=-0.27—-0.11 kg/m2； I2=39.7%， P=0.127 and in BMI≥30 kg/m2： WMD： -0.39 kg/m2， 95%CI=-0.50—-0.28 kg/m2； I2=0%， P=0.545）， and the effect of other regions is better than that of Asia （in other regions： WMD： -0.36 kg/m2， 95%CI=-0.47—-0.25 kg/m2； I2=0%， P=0.500 and in Asia： WMD： -0.20 kg/m2， 95%CI=-0.29—-0.12 kg/m2； I2=57.4%， P<0.05）. The results of the meta-analysis were stable based on sensitivity analysis and no significant publication bias was detected with Egger and Begg test.【Conclusion】 Capsaicin supplementation may play a key role in reducing BMI for overweight or obese individuals. The reduction effect of capsaicin was stronger in obese people than those who were overweight， and the effect of other regions is bet ter than that of Asia.

目的：综述大枣防治心血管疾病的主要活性物质研究进展，为进一步研究、开发和利用大枣提供科学依据。方法：通过文献检索，对近年来国内外大枣防治心血管疾病的主要活性成分的分类、作用以及与心血管疾病相关的作用机制进行总结归纳。结果与结论：大枣所含环核苷酸类、黄酮类、三萜酸类、膳食纤维、维生素类等成分具有防治心血管疾病的作用。

目的: 探讨中国成年人蛋白质相关膳食模式与肌肉衰减综合征的关联 。方法: 选 取 2022—2023 年“中国发展与营养健康影响队列调查”10 省 (自治区) 中有完整膳食数据和体格测量数据的 7 372 名 18 岁及以上成年人为研究对象。根据 2019 年亚洲肌肉衰减综合征工作组的标准诊断肌肉衰减综合征。采用 连 续 3 天 24 小 时 膳 食 回 顾 法 收 集 膳 食 数 据 。 选 取 膳 食 蛋 白 质 为 反 应 变 量 , 通 过 降 秩 回 归 提 取 蛋 白 质 相 关 膳食模式。采用多元 Logistic 回归分析该膳食模式与肌肉衰减综合征的关联。结果:蛋白质相关膳食模式 以畜肉类、蔬菜水果、水产品、谷类及制品、豆类及制品、蛋类及制品、禽肉类和其他肉类摄入较多为 特征。调整协变量后,多元 Logistic 回归分析结果显示,与该膳食模式评分 Q 1 组相比,膳食评分 Q 3 和 Q 4 组 肌 肉 衰 减 综 合 征 患 病 风 险 均 降 低 , OR 值 分 别 为 0.42 (95%CI: 0.260~0.678) 和 0.53 (95%CI: 0.317~ 0.876)。结论:遵循蛋白质相关膳食模式可降低肌肉衰减综合征的患病风险。

目的：分析利用食源性成分提高芦丁生物利用率的研究现状。方法：立足于芦丁生物利用率低这一问题，通过现有文献报道系统梳理利用食源性成分对芦丁进行包埋与装载的可行方法。结果：通过铁蛋白、壳聚糖、环糊精、卵磷脂等食物成分对芦丁进行包埋与装载，可以显著提升其生物利用率。结论：利用食源性成分构建形成多种不同形态的芦丁，可以解决芦丁水溶性和稳定性差、生物利用率低的应用困难，为芦丁在食品开发领域的实际应用提供科学依据。

【Objective】 In order to study the correlation between microorganisms and flavor substances in sour soup， 【Method】 Pacbio SMRT sequencing technology and gas chromatography-ion migration spectroscopy were used to analyze the dynamic changes in microbial community composition and flavor of traditional fermented sour soup， and to study their correlation.【Result】 The results indicated that the bacterial diversity of traditional sour soup was higher than that of fungi. A total of 346 bacteria and 101 fungi were identified in all samples， among which Lactobacillus rapi， Lactobacillus plantarum， Lactobacillus brevis， and Lactobacillus acidolerans were the dominant bacterial populations.Pichia kluyveri， Pichia membranifaciens， Pichia barkeri， Pichia manshurica， and Pichia kudriavzevii were the dominant fungal populations. Through CC-IMS technology， 57 volatile flavor substances were detected in the fermentation process of chili sour soup， and 12 substances with a VIP value greater than 1， which were in turn 2-decenal， mercaptan， 2-methylpropyl ester， ethanol， butyraldehyde， vanillin， ethyl acetate， 2-acetylthiazole， 2-methylbutyrate， （E） - 3-hexene-1-ol α- Hydrocelelene-D， and 2-hexanone. Correla tion analysis showed that for bacterial species， there were the most characteristic flavor substances were related to Lactobacillus plantarum （11 species）.For fungal species， there were the most characteristic flavor substances associ ated with Pichia pastoris （14 species）.【Conclusion】 Lactobacillus plantarum and Pichia pastoris are highly correlated with the characteristic flavor substances formed during the fermentation process of traditional sour soup. The results of this study can provide scientific reference for the analysis of the fermentation mechanism and flavor regulation of sour soup.

目的：探索中医五色五行营养理论与现代轻断食的协同机制，构建适配东亚人体质的代餐营养模型，为开发兼具文化契合度与科学性的功能性代餐产品提供理论依据。方法：以“五色五行营养理论”“轻断食”“代餐”“中医体质”“肠道菌群”为关键词，系统检索相关文献，结合代谢组学与营养基因组学证据，分析五色食物活性成分的多靶点作用及轻断食干预效果。结果：基于《黄帝内经》五行学说，建立五色（青/红/黄/白/黑）与五脏（肝/心/脾/肺/肾）的功能映射，现代研究证实五色食物通过植物化学物（如槲皮素、番茄红素）靶向调节脂质过氧化、AMPK/PPARγ轴及肠道菌群结构，显著增强机体对轻断食方案的耐受性，并协同优化其糖脂代谢改善效应。创新性提出“限时进食、五色营养、体质辨识、微生态调节”的东方轻断食模型，针对痰湿质、阳虚质等人群优化代谢指标，初步验证了五色理论框架与代谢组学标志物（如色氨酸）之间的动态关联。结论：该模型为面向东亚人群的代餐产品研发提供了创新性的理论框架与思路，但在长期安全性、精准剂量及分子机制网络解析方面需进一步研究。

目的：整合现有研究证据，梳理岩藻多糖抗幽门螺杆菌（Hp）感染的作用机制、临床效果及安全性。方法：计算机检索PubMed等数据库，收集建库至2024年7月15日关于岩藻多糖抗Hp的临床前及临床研究。参照PRISMA指南筛选文献，通过分类整合研究结果，重点分析其作用机制及临床转化潜力。结果：共纳入14项研究（10项临床前研究、2项临床前+临床研究、2项临床研究），质量评估显示12项为低偏倚风险。证据表明，岩藻多糖可通过抑制Hp黏附发挥抗感染作用，并可通过保护和修复胃黏膜、调节肠道菌群来缓解胃肠道不适症状。结论：岩藻多糖作为天然活性成分，在抗Hp感染具有“抑制定植-保护黏膜-调节菌群”的多重优势，具有较高的辅助治疗潜力。

目的：蛋白质作为维持身体功能和促进运动恢复的重要营养素，对普通锻炼者的运动表现、肌肉修复和免疫力提升具有重要作用。综合评价不同来源蛋白质的品质和作用，旨在为普通运动人群提供科学的蛋白质补充策略指导。方法：采用文献分析总结法，从日常运动健身角度对运动类型与蛋白质需求、蛋白质的营养价值、蛋白来源与种类对运动的影响以及个性化补充策略等方面分析蛋白营养在日常运动健身中的应用。通过深入分析抗阻运动和耐力运动对蛋白质代谢需求差异，结合中国居民膳食结构的特点，对比分析动物蛋白、植物蛋白和微生物蛋白等多种蛋白质对运动的不同影响及各自优缺点，探讨普通运动人群的蛋白质优化摄入方案。结果：推荐普通运动人群选择含有30%～50%植物蛋白的复合蛋白组合和富含亮氨酸的高品质蛋白（DIAAS≥100）产品进行减脂增肌、维持体重与骨骼肌肉；推荐将蛋白食品平均分配到一日三餐中及在体育锻炼后2 h内进行适量（约20 g/次）补充。结论：普通运动人群通过科学补充蛋白质，可以促进运动健康，提高生活质量。

【Objective】 To explore the influence of moisture content and salt content of Mucor white sufu on its texture characteristics during fermentation， the relationship between texture characteristics， protease activity and microstructure of sufu under the optimal process parameters was analyzed.【Method】 The a texture characteristics of sufu during fermentation were analyzed by texture analyzer， and the microstructure and protease activity of sufu under the optimal fermentation process were determined.【Result】 The optimum fermentation parameters of sufu are the water content of tofu 66%—68% and the salt content of bean curd 8%. Sufu is fermented under the optimal process， with hardness of 17.54—75.97 N， adhesiveness of 0.35—1.38 N· mm， cohesion of 0.35—0.86， elasticity of 2.42—4.76 mm， adhesiveness of 6.32—48.56 N and chewability of 30.37—177.44 mj. The activities of acidic， neutral， and alkaline proteases were 0.25—1.17 U/g， 0.20—1.23 U/ g， and 0.19—1.27 U/g， respectively. In addition， the microstructure of sufu in the tofu stage is dense and reticular， and gradually becomes delicate and smooth with the progress of fermentation.【Conclusion】 This study can provide a theoretical reference for the stable production and quality improvement of sufu.

目的：针对现有失眠饮食研究碎片化、缺乏时间效应与靶点协同分析的不足，本研究旨在解析高蔬果、地中海等不同饮食模式及微量元素、维生素等不同营养成分对失眠症状的改善机制，为构建非药物睡眠管理方案提供营养学依据。方法：以饮食方式、营养成分、蔬果饮食、地中海饮食、微量元素、作用机制等为检索词，在国内外核心数据库中筛选相关文献，从饮食调控作用于失眠的机制，以及饮食时间效应差异、营养靶点协同性等维度进行整合分析。结果：长期坚持高蔬果摄入、地中海饮食、生酮饮食或间歇性禁食等饮食模式以及适当补充食物中的微量元素对失眠具有积极改善作用。结论：饮食干预失眠的核心路径涉及神经递质、激素、肠道菌群及细胞因子的协同调控。可通过优化饮食结构，并针对性补充关键营养成分，从而构建分层化非药物干预方案，为预防和辅助改善失眠提供精准的营养策略。

目的：以油莎豆粉、粉葛粉为原料研制一种低GI的酥性饼干。方法：考察了油莎豆全粉添加量、粉葛浆液添加量、低聚木糖添加量对饼干GI值和感官评价的影响，采用响应面法优化饼干配方，利用高糖诱导的果蝇2型糖尿病模型验证饼干的降糖作用。结果：低GI值饼干的最优配方为：油莎豆全粉42.0%、粉葛浆液4.0%、低聚木糖1.5%、全蛋液24.0%、黄油28.5%；饼干对高糖诱导的果蝇模型的甘油三酯水平及海藻糖水平均有降低作用，但对高糖果蝇模型的总蛋白水平无显著影响。结论：油莎豆粉葛酥性饼干有降糖功效。