【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.

目的：系统梳理国内外预制菜市场的发展规模、产品类型及技术应用现状，分析消费者需求驱动、供应链升级及政策支持等核心推动力，提出预制菜产业存在的风险和发展建议，探讨其在食品安全、技术升级和产业链协同中的关键问题，并结合文献与案例数据，提出未来发展路径。方法：对比国内外预制菜发展历程、市场规模、产品类型、政策环境、监管现状。结果：国内预制菜产业在食品安全、消费者口味、产品供应链、标准体系建设方面存在风险，不能满足预制菜市场规模快速增长的趋势，结论：未来预制菜行业需在供应链提升、产业协同、标准体系建设、技术创新、科普宣传等方面加强与技术机构、行业协会的沟通，在质量控制、技术创新与可持续发展中加大力度推进预制菜产业健康发展。

【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】 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】 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 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.

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。

【 Objective】 To explore the differences in nutritional composition of different nuts and evaluate the nutritional quality of nuts comprehensively. 

【 Method】 Totally six common nuts including walnuts, almonds, pecans, caschews, hazelnuts, and macadamia nuts were used as the research objects, their total nutritional and functional components and their fatty acid composition and the index were analyzed and evaluated. Amino acid composition and ratio coefficient of different nuts were analyzed, and the nutritional quality of different nuts was comprehensively evaluated using “The Three-Degree Model”. 【 Result】 The nuts and nut oil are rich in various essential nutrients required by the human body, and they also contain various bioactive ingredients. There are varying degrees of differences in the composition indicators of different types of nuts and nut oils. Quality evaluation results showed that nuts and nut oils are rich in unsaturated fatty acids and they have low AI and TI values, which can effectively prevent chronic diseases such as cardiovascular and cerebrovascular diseases. Nuts have a complete range of essential amino acids and high protein nutritional value and cashew has the highest ratio coefficient score among them .【 Conclusion】 From high to low, the nutritional value of six types of nuts is walnuts, cashew nuts, almonds, pecans, hazelnuts, and macadamia nuts which were calculated by the three-degree model. The research results can provide reference for enterprises and consumers to match nutrient balanced nut combinations and classify and grade the nutritional quality of nuts.

【Objective】To investigate the execution status to different nutritional medical therapy and the impact on pulmonary function, skeletal muscle mass and function of patients with chronic obstructive pulmonary disease (COPD) complicated by sarcopenia.【Methods】A randomized controlled trial was conducted, enrolling 159 COPD patients with sarcopenia who were randomly divided into three groups. These groups received oral nutritional supplementation (Group A), a high-fat, high-protein natural diet (Group B), or a high-energy balanced diet (standard control Group C), respectively. All groups were combined with respiratory and physical exercise rehabilitation training, reinforced by WeChat follow-up check-ins. The execution status to the three nutritional regimens and changes in pulmonary function, body weight, BMI, skeletal muscle mass, skeletal muscle index (SMI), grip strength, and other parameters were compared.【Results】Groups A and B exhibited higher proportions of meeting energy and protein intake targets compared to Group C. After 2 weeks of nutritional therapy, the energy intake compliance rates in Groups A and B were (86.84±2.37)% and (87.56±2.74)%, respectively, higher than that in Group C (77.48±6.34)%. The protein intake compliance rates in Groups A and B were (93.01±3.98)% and (95.85±4.82)%, respectively, higher than that in Group C (76.46±5.67)%, with statistically significant differences (H=71.48, F=243.306, all P<0.001). After 4 weeks of nutritional therapy, energy intake met the target in all three groups without significant differences between groups. However, the protein intake compliance rates in Groups A and B were (101.65±5.25)% and (101.98±7.00)%, respectively, higher than that in Group C (92.84±3.63)%, with a statistically significant difference between groups (H=67.455, P<0.001). After 8 weeks of nutritional therapy, improvements in SMI, BMI, and grip strength were observed in all groups. The increases in SMI (0.47±0.26, 0.41±0.21, kg/m2), BMI (0.60±1.33, 0.72±1.24, kg/m2), and grip strength (11.25±2.32, 10.68±2.31, kg) in Groups A and B were significantly greater than those in Group C (0.21±0.16, 0.49±0.23, and 5.08±1.28, respectively), with all P-values <0.05. The increases in FVC (0.62±0.13, 0.81±0.24 L) and FEV1 (0.40±0.10, 0.67±0.15, L) in Groups A and B were higher than those in Group C (0.38±0.15, 0.26±0.07, L), with all P-values <0.05. Group B showed a more significant reduction in CAT scores compared to Groups A and C, with a statistically significant difference (H=141.714, P<0.001). Pearson correlation analysis revealed that the increases in FVC, FEV1, grip strength, and the decrease in CAT scores were positively correlated with changes in SMI (r=0.423, 0.334, 0.435, 0.542, respectively) and appendicular muscle mass (r=0.425, 0.334, 0.440, 0.558, respectively), with all P-values <0.05. 【Conclusion】Both oral nutritional supplementation (ONS) and the high-fat, high-protein regimen demonstrated good execution status and efficacy in improving pulmonary function, skeletal muscle mass, and function, making them suitable for COPD patients with sarcopenia.

【 Objective】 To investigate the association between maternal fatty acid intake and insulin resistance. 【 Method】 A total of 160 pregnant women undergoing prenatal care in Tangshan Maternal and Child Health Hospital from January 2023 to February 2025 were enrolled, comprising 80 GDM patients (GDM group) and 80 normoglycemic controls (control group) . Dietary profiles were assessed via 24-hour dietary recall and food frequency questionnaires to compare nutritional intake, fatty acid composition, and glucose metabolism biomarkers between groups. 【 Result】 The GDM group exhibited significantly higher fat intake [(88. 80±20. 15) g], SFA consumption [(16. 69±3. 32) g], and SFA-to-energy ratio [(5. 66±1. 00) %] compared to controls (P<0. 05), whereas MUFA and PUFA intakes [(18. 22±4. 06) g and (22. 24±3. 69) g] and their energy contributions [(6. 20%±0. 93) % and (7. 66±1. 02) %) ] were notably lower (P<0. 05) . Elevated FPG [(6. 82±1. 06) mmol/L], HbA1c [(5. 73±0. 68) %], FINS [(16. 10±2. 23)mU/L], and HOMA-IR [(4. 10±0. 88)]were observed in GDM subjects versus controls (P < 0. 05) . HOMA-IR positively correlated with SFA intake and SFA-to-energy ratio in both groups (P<0. 05), but inversely correlated with MUFA/PUFA consumption and their energy contributions (P < 0. 05) .

【Conclusion】Fatty acid intake patterns differ between GDM and normoglycemic pregnancies, with SFA intake demonstrating positive and unsaturated fatty acids showing negative associations with insulin resistance.

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。

【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.

【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: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 comprehensively review and analyze research on nutritional strategies for chronic obstructive pulmonary disease (COPD) patients using bibliometric analysis, uncovering the research status, hotspot evolution, and future trends of this field.【 Method】 English-language articles and reviews on COPD nutritional strategies published in the Web of Science Core Collection were retrieved and visualized using CiteSpace. 【 Result】 A total of 1 993 publications from 109 countries and 605 institutions were included in the analysis. The United States and China made the most significant contributions. The number of publications on research into nutritional strategies for COPD showed an increasing trend year by year. Maastricht University contributed the most in this field. A total of 981 authors participated in research in this area, among whom Schols Annemie M W J and Wouters EFM demonstrated high research activity. Keyword analysis indicated that exploring the basic pathological mechanisms of COPD nutritional strategies, developing nutritional assessment systems, and optimizing in-depth clinical practice were research hotspots in this field. Precision nutritional support, multi-target multidisciplinary comprehensive interventions, and the integration of new technologies were identified as research frontiers. 【 Conclusion】Research on COPD nutritional strategies is active and holds high researchvalue. However, international collaboration and the translation of research findings still require improvement. In the future, further deepening the concept of precision nutrition, fully leveraging interdisciplinary advantages, and strengthening the integration of cutting-edge technologies such as genomics, metabolomics, and gut microecology with clinical medicine will become a trend.

【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.

Objective To understand the levels of cognition, attitudes, and consumption behaviors of sugar among residents in China, providing strategic references for scientifically educating consumers on sugar reduction. Method A total of 3172 responses were collected nationwide through random sampling via the internet, and the results were subjected to statistical analysis. Result The survey primarily targeted individuals aged 19-39, with 75.35% having received higher education. 46.42% (1473/3172) were unfamiliar with BMI, while 79.22% (2513/3172) were unaware of recommended sugar intake limits, with a high error rate in identifying sweeteners. 58.10% (1843/3172) of respondents held a positive attitude towards sugar. 66.83% (2120/3171) engaged in sugar control behaviors, with 71.25% (2260/3172), 57.94% (1838/3172), and 33.73% (1070/3172) believing in the need to control pre-packaged foods, sweet dishes, and sugars from fruits and vegetables, respectively. However, the actual implementation rates through corresponding channels were 52.08% (1652/3172), 7.03% (223/3172), and 7.35% (233/3172), respectively. Conclusion Consumers in China lack sufficient knowledge related to sugar, and their sugar control behaviors exhibit certain blind spots, overlooking the importance of reducing sugar in cooking. Continuous dissemination of health concepts through public education is recommended to promote changes in cooking behaviors. Furthermore, behavior interventions should be conducted through label identification education to achieve positive effects in scientifically reducing sugar consumption.

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。

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。

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：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：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。

【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.