Hot spots of additives under the strategy of "healthy China"

The key to the leap of food power is to bring safe, nutritious and healthy food to the people The dependence of government, industry and society on science and technology can be deeply felt at the 13th annual meeting of China Food Science and Technology Society held in Beijing on November 9-10   This year, as the first year of the 13th five year plan, the party, the government and the whole society have set off a wave of building healthy China and national nutrition As the meeting gathering the most food experts, this annual meeting is naturally the topic of food nutrition and health Among them, there is a special technical meeting with the theme of food nutrition and Health supported by DuPont nutrition and health At the symposium, experts and scholars from universities and research institutions all over the country conducted a professional discussion on food nutrition and health on the spot   Policy leading Nutrition and health enter a new era Since the promulgation and implementation of the most stringent new food safety law in history, a new pattern of food safety and building a healthy China has gradually formed Implementation of the new food safety law and Under the influence of the "healthy China" national strategy, various supporting laws and regulations have been gradually improved The "management measures for registration and filing of health food" has been put into effect since July 1, and relevant supporting documents of the "management measures for registration of formula food for special medical purposes" have also been released, so as to further promote the construction of "healthy China" in the field of functional food It has laid a solid foundation and provided new opportunities for the development of functional food industry   At the same time, from the recent release of "healthy China 2030" program outline, it has fully demonstrated that the Chinese government is guiding the food industry to the direction of nutrition and health This shows that in the future, people in the food industry should actively spread nutrition and health knowledge, advocate nutrition and health life, rely on scientific and technological innovation, lead and support the development of Chinese food in the direction of nutrition and health, and make positive contributions to improving the national physical quality   Technological innovation Help the landing of "healthy China" With the continuous improvement of food nutrition and health policy, the research and development of technology related to food nutrition and health has been innovated with the progress of the times and the change of the whole industry situation At this symposium, Professor Liu Jingbo, Vice Dean of School of food science and engineering, Jilin University, and Dr Wang Hongwei, application nutrition manager of DuPont nutrition and health business department, discussed and exchanged with the participants respectively on the topics of "new opportunities and challenges for functional food industry under dual track system" and "new trends for functional ingredients to build operational nutrition" In the field of technical research, Professor Du Ming, vice president of the school of food, Dalian University of technology, shared his research on lactoferrin   Lactoferrin (LF) As a new bone cell growth factor, lactoferrin (LF) has been paid more and more attention in the field of functional food and bone tissue engineering because it can promote the proliferation of osteoblasts and inhibit the differentiation of osteoclasts Hydroxyapatite (HAP) is the main inorganic component of human and animal bones, which has good bone conductivity and is the most widely used biomaterial In this study, bet and SEM were used to compare two different forms and sizes of hydroxyapatite, and they were combined with lactoferrin respectively TGA and FT-IR were used to characterize the two hap-lf complexes   By measuring the potential and surface potential distribution of LF, the mechanism of the interaction between HAP and LF was expounded, and the proliferation of osteoblasts at different time points was studied The results show that LF can be adsorbed on the surface of two kinds of hydroxyapatites by electrostatic action The binding amount of nano rod hydroxyapatite to LF can reach 91.10 μ g / Mg, and the binding amount of micro spherical hydroxyapatite to LF can reach 50.76 μ g / mg Moreover, the cell viability of bone cells composed of two kinds of complexes is significantly higher than that of HAP group, which shows that LF can be improved to a certain extent HAP can also be used as a carrier for LF slow release Therefore, hap-lf complex can be used as a new biomaterial for bone regeneration This study laid a foundation for LF to be better used in bone tissue engineering   For the study of food proteomics, Jin Yan, a researcher at Dalian Institute of Chemical Physics, Chinese Academy of Sciences, has established a research framework based on The simulated digestion model of LC-MS / MS uses LC-MS / MS to study the change rule of food protein in the human digestive system With the target biological activity as the index, the correlation between the peptide produced by food protein in the human digestive system and its activity is studied On this basis, the rapid screening of bioactive peptide is realized In this study, we used a simulated digestion model based on LC-MS / MS to test the proteomics of yoghurt, milk, antler and other foodborne proteins The study of yoghurt's digestive histology revealed the ace and DPP-IV activities of endogenous peptides and peptides produced in yoghurt digestion, and revealed the correlation between peptide abundance and strain through the correlation between peptide and its parent protein By using Ti IMAC technology, the proteomics of phosphoprotein in milk was studied, and the change rule of casein phosphopeptide in the digestive system was revealed The results showed that collagen was the main donor of active peptide, and the effect of water extract of Pilose Antler on improving memory was closely related to pep inhibitory peptide produced in the process of digestion   Banana oligosaccharide In the study of the effect of banana oligosaccharides on intestinal flora, Wang Juan, an associate professor of the school of food science and engineering, South China University of technology, separated and purified the oligosaccharides from bananas and fed them to mice The macrogenomics method was used Illumina high-throughput sequencing technology (miseq platform) was used to determine the microbial colony composition of the intestinal tract of the banana oligosaccharide mice A 16S rDNA V4 region amplification sub database of the intestinal microorganisms of the mice was established Through data filtering, sequence splicing and clustering, the operational unit (OTU) was obtained, which was compared with the known database and analyzed   The results show that the sequencing quantity of all samples basically covers all species of the samples The results of microbial taxonomic unit analysis showed that the dominant microflora in intestinal tract group were Bacteroides and Firmicutes at the level of phylum, and the dominant microflora were bacteroidia / Bacteroides and clostridia / clostridia respectively at the level of phylum / phylum; The content of desulfovionaceae and helicobacteraceae in the four dose groups was lower than that in the blank control group, while the content of Lactobacillaceae in the four dose groups was higher than that in the blank control group Conclusion: Banana oligosaccharides can promote the growth of beneficial bacteria such as lactobacilliceae, and inhibit the harmful bacteria such as desulfovibrionaceae and helicobacteraceae   Functional oligosaccharide Prebiotics are particularly popular in the industry in recent years In this special forum, Xiong Ke, associate professor of the school of food, Beijing University of technology and industry, shared his research results with the participants with the title of "study on the properties of xylanase catalyzed substrate to generate prebiotic specific hydrolysates" According to him, the production of functional oligosaccharides with high added value from xylan is an effective value-added way for the recycling of agricultural wastes rich in hemicellulose materials, which has great potential economic benefits and environmental protection significance Therefore, in his study, a Xylanase Producing Strain l10608 was identified as Streptomyces by morphology and molecular biology The xylanase produced by the strain was purified by 30% - 50% ammonium sulfate precipitation and SP Sepharose ion exchange chromatography The xylanase l10608-xyn11 was purified and its molecular weight was 24 kDa by SDS-PAGE   His research also explored The xylanase produced by strain l10608 was hydrolyzed with commercial corn cob xylan, commercial oat xylan, water-insoluble corn cob xylan extracted in laboratory and as substrate The composition and proportion of the hydrolysate substrate were detected by HPLC The results showed that the xylanase produced by the strain had a strong hydrolytic effect on xylanase It is mainly xylose with a small amount of xylose The enzyme has no hydrolysis ability to xylobiose The enzyme hydrolysis specificity of strain l10608 indicated that the strain could be used as the production strain of probiotic xylooligosaccharide.