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Fermentation is an important processing technology in the modern food industry, which can be used to produce fermented meat products on a large scale. This paper explores the role of fermentation technology in regulating the quality of meat products, and summarizes the current research and application of fermentation agents and fermentation processes in meat processing from three aspects: Screening and construction of fermentation agents, inoculation strategies of fermentation agents, factors affecting fermentation, and process optimization. It also discusses the development trend of fermentation technology in the application of meat products industry in China. Overall, the application of new fermentation technology will break the limitations of the traditional meat industry. In the future, people can adjust the fermentation processes and strategies for the demand characteristics of different fermented meat product qualities to produce nutritious, delicious, safe, and diverse fermented meat products that meet the needs of modern people’s life.

Certain infants and children have relatively high risk of the onset of anaphylaxis when exposed to the foods containing cow milk protein. This pathogenic immunological process is mainly mediated by IgE. Currently, the chief methods eliminating the sensitization of milk protein include heat treatment, high pressure treatment, enzymatic hydrolysis, and glycosylation modification, etc. Based on different mechanisms, each technique has specific advantages, nevertheless, also accompanied with ineluctable shortcomings, such as reducing the nutritional value or generating odd flavors. As a type of secondary metabolites with wide botanical resources, polyphenols exhibit pleiotropic bioactivities involving anti-aging, antibiosis, anti-inflammation and antioxidation. It is well known that polyphenols have strong affinity to proteins via covalent or non-covalent binding, which is so-called 'polyphenol-protein interaction (PPI)'. Accumulating reports showed that phenolic compounds could reduce the immunoreactivity of diverse food allergens through PPI. This review summarizes and discusses the role of PPI on the desensitization of lactoproteins, and proposed some promising conceptions in the light of up-to-date researches, hoping to provide new ideas and theoretical foundations for the development of safe dairy products of low-sensitization.

In order to explore the effect of edible mushroom on the protein flavor adsorption capacity of meat products, beef myofibrillar protein (MP) was treated with Volvariella volvacea extract (VV) and the changes of MP protein intermolecular force and flavor adsorption capacity before and after VV treated were analyzed. The results showed that the extract improved the adsorption capacity of MP to phenylacetaldehyde, 1-octen-3-ol, 2-heptanone, benzaldehyde and D-limonene in different degrees. After VV incorporated, the proportion of the above flavor substances in the MP-extract system decreased by 2.09%, 6.1%, 6.41%, 9.85% and 11.66%, respectively, compared with the untreated group. Urea, guanidine hydrochloride, propylene glycol and β-mercaptoethanol were used to destroy the protein interaction force, and it was found that the hydrophobic force between protein molecules played a dominant role in the process of flavor adsorption, followed by hydrogen bond, covalent bond and ionic bond. VV may improve the adsorption capacity of MP on 2-heptanone, 1-octen-3-ol and D-limonene by enhancing the non-covalent bond between MP molecules, and improve the adsorption capacity of MP on benzaldehyde by enhancing the covalent interaction between MP molecules.

In order to explore the effect of hammering time on the quality of beef gel, beef gel prepared by beating process was used as control group, the color difference, myofibrillar protein oxidation degree, cooking loss rate, fat exudation rate and texture characteristics of beef gel with different beating time were determined, and the mechanism of the impact of beat time on beef gel quality was studied through observing the changes of meat size, protein two level structure and microstructure of beef gel. The results showed that with the extension of beating time, the L* value and W value first decreased and then increased, and the a* value and b* value increased first and then decreased. The oxidation degree of myofibrillar protein increased, total thiol decreased, the carbonyl value and bromphenol blue binding capacity increased, cooking loss rate decreased and then increased with fat exudation, and the hardness and chewiness of gel texture increased gradually. Resilience, cohesion and resilience increased first and then decreased. 30 min was the cut-off point, and the gel quality of 30 min was on the rise, which was more than 30 min. The increasing of gel quality was due to the decreasing of meat particle size and the increasing of protein two level structure beta fold. The degradation of gel quality after 30 min was due to the deepening of protein oxidation and the change of gel microstructure. The results showed that the hammering process could improve the quality of minced meat, but excessive hammering could cause the quality deterioration of minced meat.

Background Recanalization of cerebral large‐vessel occlusions (LVOs) by intravenous thrombolysis is infrequent but has been relatively unexplored with ultraearly treatment. We evaluated prehospital treatment with tissue plasminogen activator (tPA) in a mobile stroke unit to explore the recanalization rate in patients with LVOs and its effect on early clinical improvement and long‐term disability. Methods Prospectively collected data were analyzed from Houston mobile stroke unit patients who were treated with tPA and had LVOs identified by either hyperdense arteries on computed tomography or arterial occlusion on computed tomography angiography while on board the mobile stroke unit. The primary outcome was immediate recanalization (IRC), categorized as resolution of LVO on repeat vascular imaging in the emergency department (ED) or on emergent angiography. The secondary outcome was change in National Institutes of Health Stroke Scale from baseline and modified Rankin score at 90 days. Results Sixty‐nine patients with anterior or posterior circulation LVOs were enrolled; the median time from last known normal to tPA bolus was 64.0 minutes (interquartile range, 52.0–89.0). Nineteen patients (28%) had IRC, with 11 based on computed tomography angiography on ED arrival and 8 based on first run of emergent angiography. Median time from tPA bolus to documentation of IRC was 61.0 minutes (interquartile range, 42.0–111.0). IRC was associated with improvement in median National Institutes of Health Stroke Scale from baseline (17.0 [14.0–22.0]) to ED arrival (10.0 [5.5–16.5]) and to 24 hours (4.0 [0.5–10.5]). Of the non‐IRC patients, 41 had recanalization after endovascular thrombectomy and 9 did not receive recanalization. The IRC group, earlier last known normal to tPA bolus, greater baseline National Institutes of Health Stroke Scale, and M1 and M2 middle cerebral artery occlusion locations were independently associated with greater improvement in National Institutes of Health Stroke Scale from baseline to ED arrival. The 90‐day modified Rankin score distribution was best in the IRC group, followed by the delayed recanalization group, and both had significantly less disability than the no recanalization group (P=0.002). Conclusions Recanalization by ED arrival occured in 28% of patients with LVO who received tPA treatment in a mobile stroke unit and results in early clinical improvement and less disability at 90 days.

Chlorogenic acid (CA), gallic acid (GA), and resveratrol (RES) were added to a gelatin (GEL)-chitosan (CHI)-glycerol (GLY) edible coating, and their effects on the coating of fresh beef preservation were investigated. The results revealed that CA had the most significant improvement effect on fresh beef preservation. The combination of GEL-CHI-GLY-CA preserved the color of the beef better and delayed the increase of the total volatile base nitrogen, even though its total phenolic content decreased at a faster rate during beef preservation. GA also improved the preservation effect as on the 12th day of storage, the beef samples treated with GEL-CHI-GLY-GA had the lowest thiobarbituric acid reactive substances (0.76 mg Malondialdehyde (MDA)/kg) and total viable count (6.0 log cfu/g). On the whole, though RES showed an improvement on beef preservation, the improvement was not as good as the other two polyphenols. After 12 days of storage, the beef samples treated with GEL-CHI-GLY-RES had a higher pH value (6.25) than the other two polyphenol treatmed groups. Overall, the three polyphenol-added combinations increased the shelf life of beef by approximately 3–6 days compared to the control group (treated GEL-CHI-GLY with distilled water).

In order to explore the processing and application potential of Chinese yam starch, nine kinds of Chinese yam starch (GY11, GY5, GY2, GXPY, LCY, SFY, MPY, SYPY, ASY) from South China were collected and characterized. The chemical composition, rheological properties, thermal properties, and in vitro starch digestion were compared, and the correlation between the structure and processing properties of these yam starches was analyzed using Pearson correlation. The results show that GY2 had the highest amylose content of 28.70%. All the yam starches were similarly elliptical, and all the yam starch gels showed pseudoplastic behavior. Yam starches showed similar pasting temperatures and resistant starch content, but SYPY showed the largest particle size (28.4 μm), SFY showed the highest setback (2712.33 cp), and LCY showed the highest peak viscosity (6145.67 cp) and breakdown (2672.33 cp). In addition, these yam starches also showed different crystal types (A-type, B-type, C-type), relative crystallinity (26.54–31.48%), the ratios of 1045/1022 cm−1 (0.836–1.213), pasting properties, and rheological properties, so the yam starches have different application potentials. The rheological and pasting properties were related to the structural properties of starch, such as DI, Mw, and particle size, and were also closely related to the thermodynamic properties. The appropriate processing methods and purposes of the processed products of these yam starches can be selected according to their characteristics.

Ca2+-binding human S100A1 protein is a type of S100 protein. S100A1 is a significant mediator during inflammation when Ca2+ binds to its EF-hand motifs. Receptors for advanced glycation end products (RAGE) correspond to 5 domains: the cytoplasmic, transmembrane, C2, C1, and V domains. The V domain of RAGE is one of the most important target proteins for S100A1. It binds to the hydrophobic surface and triggers signaling transduction cascades that induce cell growth, cell proliferation, and tumorigenesis. We used nuclear magnetic resonance (NMR) spectroscopy to characterize the interaction between S100A1 and the RAGE V domain. We found that S100B could interact with S100A1 via NMR 1H-15N HSQC titrations. We used the HADDOCK program to generate the following two binary complexes based on the NMR titration results: S100A1-RAGE V domain and S100A1-S100B. After overlapping these two complex structures, we found that S100B plays a crucial role in blocking the interaction site between RAGE V domain and S100A1. A cell proliferation assay WST-1 also supported our results. This report could potentially be useful for new protein development for cancer treatment.