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Colitis is an inflammatory intestinal disease that lasts for a long time, has an unknown cause, and occurs repeatedly. It is usually accompanied by symptoms such as intestinal cell damage, intestinal immunity, and abnormal intestinal flora. Numerous studies have shown that dietary fiber, as a prebiotic, its metabolites can selectively improve the composition of the intestinal flora, which in turn improves the level of intestinal short-chain fatty acids, reduces the expression of inflammatory factors, and enhances the function of the intestinal immune barrier, thereby improving the inflammatory response of the organism. This anti-inflammatory effect of dietary fiber through its metabolites provides new research ideas to assist in the treatment of colitis. This paper outlines the pathogenesis of colitis, and the mechanism of interaction between dietary fiber and its metabolites with intestinal flora, inflammatory factors and immune cells, aiming to provide theoretical basis for the alleviation of colitis by dietary fiber and the development of functional foods.

Anthocyanins are a water-soluble flavonoids widely distributed in dark grains, berries and vegetables. Anthocyanins have strong antioxidant and anti-inflammatory activities, and adequate intake of cereal-based anthocyanins can reduce the risk of chronic diseases including diabetes, cardiovascular disease, age-related macular degeneration and so on. This paper will review the health effects and mechanism of different cereal-based anthocyanins in chronic diseases, focuses on clarifying the distribution and content of anthocyanins in different grains, the effects of cereal anthocyanins regulating Nrf2, NF-κB, MAPK, and PI3K/AKT signaling pathways. The paper also points out the current utilization and development trend of cereal anthocyanins. This paper provides scientific evidence for fundamental research and product development of cereal-based anthocyanins in the fields of food and medicine.

In order to screen L. plantarum with potential probiotic effect and safety, 114 strains of L. plantarum isolated from Sichuan Paocai were used as starting strains to conduct acid resistance, bile salt tolerance, resistance to simulated gastrointestinal fluid, auto-aggregation ability, pathogenic bacteria co-aggregation, antibiotic resistance and hemolytic research. After culturing in pH2.0 acidic conditions and 0.2% bile salt concentration, 13 strains with better tolerance were initially screened. The 13 strains were tested with simulated gastroenteric fluid, aggregation capacity, antibiotic resistance and hemolysis. The results showed that 13 strains simulated gastrointestinal fluid tolerance survival rate was higher than 75%, auto-aggregation ability 23%~52%, and the co-aggregation ability of pathogenic bacteria Listeria monocytogenes and Escherichia coli were 10%~29% and 16%~37%. The results of drug sensitivity and minimum inhibitory concentration (MIC) tests showed that the potential strains showed similar resistance to 10 common antibiotics in drug susceptibility and minimum inhibitory concentration (MIC) experiments. They were sensitive to β-lactam and amido alcohol antibiotics, and had strong resistance to aminoglycosides, quinolones, glycopeptides, macrolides and tetracycline antibiotics. There was no hemolysis phenomenon, indicating high safety. Therefore, the 13 strains of L. plantarum obtained from the primary screening had potential probiotics and high safety, and the research results would provide strain resources for the development of probiotics.

Taking the addition amount of peony dew, the inoculation amount of starter and the addition amount of granulated sugar as single factor indexes, and the acidity, pH, water holding capacity, texture characteristics and sensory score of peony dew yogurt as evaluation indexes. The fermentation formula of peony dew yogurt was optimized by response surface analysis, and the microbial index, physical and chemical index and antioxidant activity of the product were analyzed. The results showed that the optimum fermentation formula of Peony flower yogurt was peony flower dew 4.0%, starter inoculum 0.2%, granulated sugar 7%. Under the optimized process conditions, the sensory score of peony yogurt was 96, which was close to the predicted value (96.242 points). The hardness, elasticity, viscosity, cohesion and viscosity of peony dew yoghurt were 3.892 N, 0.9985 mm, 3.275 N, 0.851 and 1.43 mJ, respectively, and the indexes were better than those of peony dew yoghurt. The water holding capacity of peony dew yoghurt was 81.5%, pH was 4.23, protein content was 3.01 g/100 g, fat content was 2.88 g/100 g, acidity was 78.85°T, and the number of lactic acid bacteria was 1.5×108 CFU/mL, Escherichia coli was not detected, and the test results met the national food safety standards. The scavenging rates of DPPH and hydroxyl radical of peony dew yoghurt (When the mass concentration was 25 mg/mL) were 63.2% and 59.5%, respectively. The antioxidant capacity was significantly better than that of original yoghurt. Peony juice yogurt has better quality and strong antioxidant activity.

In order to investigate the pathogenic microbial pollution of ready-to-eat fresh fruits and vegetables in Tianjin, 654 batches of samples of six kinds of ready-to-eat fruits and vegetables, such as lettuce, tomato, cucumber, chrysanthemum, peach and pear, were taken from the production and circulation links from 2015 to 2019. The total number of colonies, coliform, Salmonella, Staphylococcus aureus, Listeria monocytogenes, the pollution status of Bacillus cereus and Escherichia coli O157:H7 were analyzed. The results showed that 135 batches of foodborne pathogens were detected in 654 batches of samples, with a detection rate of 20.6%, including Salmonella 1, Staphylococcus aureus 6, Bacillus cereus 128, and no other pathogens were detected. The samples with high detection rate of foodborne pathogens mostly appeared in supermarkets and farmers’ markets, which indicated that the contamination of foodborne pathogens in fruits and vegetables was easy to occur in the post harveststage. Foodborne pathogen contamination in ready-to-eat fresh fruits and vegetables is a potential safety hazard to consumers' health. It is necessary to strengthen the prevention and control of postharvest circulation links, ensure the food safety of ready-to-eat fruits and vegetables and prevent the outbreak of foodborne diseases.

In recent years, edible and medicinal mushroom have been widely concerned by researchers at home and abroad for their unique biological activities. As one of the most potential mushrooms, Oudemansiella is high in protein, and low in fat and fiber, which has high value in food and medicine. Many studies have shown that the Oudemansiella polysaccharides have a wide range of biological activities, such as antioxidant, anti-inflammatory, immunomodulatory, antifungal, regulate intestinal flora and so on. This paper reviews the extraction method, chemical structure and biological activities of Oudemansiella polysaccharides in recent years to provide references for the further development and utilization of Oudemansiella edible mushroom.

This study explored the effect of six different cooking methods (steaming, roasting, microwave, combined mode, inductor cooker steaming and inductor cooker) on the retention and absorption of vitamin C and nitrate of broccoli during in-vitro simulated gastrointestinal digestion, in search of healthy cooking technology which was easy to digestion and absorption. The results showed that the cooking time of the induction cooker (1~3 min) was the shortest while the one for roasting (6~11 min) was the longest in achieving the same maturity of broccoli. In addition, the samples treated with microwave or steaming had the highest retention and digestion of vitamin C, and the samples of roasted, combined mode or induction cooker steaming displayed the highest retention and absorption rate of nitrate. Therefore, inductor cooker steaming mode (P5 and P9) was considered the most suitable method in cooking broccoli to obtain the most appropriate digestion and absorption of vitamin C and nitrate.