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关键词： celiac disease   microbial transglutaminase   food additive   cross-linking   immunogenicity   pathogenicity  

摘要： Microbial transglutaminase (mTG) is a survival factor for microbes, but yeasts, fungi, and plants also produce transglutaminase. mTG is a cross-linker that is heavily consumed as a protein glue in multiple processed food industries. According to the manufacturers' claims, microbial transglutaminase and its cross-linked products are safe, i.e., nonallergenic, nonimmunogenic, and nonpathogenic. The regulatory authorities declare it as "generally recognized as safe" for public users. However, scientific observations are accumulating concerning its undesirable effects on human health. Functionally, mTG imitates its family member, tissue transglutaminase, which is the autoantigen of celiac disease. Both these transglutaminases mediate cross-linked complexes, which are immunogenic in celiac patients. The enzyme enhances intestinal permeability, suppresses mechanical (mucus) and immunological (anti phagocytic) enteric protective barriers, stimulates luminal bacterial growth, and augments the uptake of gliadin peptide. mTG and gliadin molecules are cotranscytosed through the enterocytes and deposited subepithelially. Moreover, mucosal dendritic cell surface transglutaminase induces gliadin endocytosis, and the enzyme-treated wheat products are immunoreactive in CD patients. The present review summarizes and updates the potentially detrimental effects of mTG, aiming to stimulate scientific and regulatory debates on its safety, to protect the public from the enzyme's unwanted effects.

关键词： Scientific uncertainty   Chemical substances in food   Food hazard   Risk communication   Risk appraisal   Risk perception  

摘要： In toxicological health risk assessment, epistemic uncertainties (e.g. about a chemical's intrinsic properties or toxicity) often remain, preventing definitive statements about whether a chemical constitues a risk. In this study, we analyzed public appraisals of uncertain risks of food additives and contaminants. We identified three major characteristics of public appraisal. First, hazard appraisals differed consistently from risk appraisals: respondents were less disturbed by a possible health risk than by the mere presence of the chemical substance in food. Second, while a majority understood that exposure determines whether a chemical constitutes a risk, many respondents thought that all chemicals are equally harmful. This suggests a mismatch between beliefs about exposure and beliefs about toxicity. Finally, the higher people valued certainty about food safety and the less they considered uncertainty about a risk acceptable, the more severe they appraised the presence of the chemical substance in food. This suggests that a mismatch between the level of uncertainty that people expect about food safety and the actual level of scientific uncertainty, affects how people evaluate the presence of chemical substances in food. Following the findings, implications for risk communication are discussed.

关键词： 高职院校   食品化学   教学改革  

摘要： 食品化学作为一门交叉型学科,是食品科学专业及工程专业的基础性课程。本文以食品化学课程改革特点、食品化学课程改革在食品专业中的发展地位为研究基础,对我国高职院校食品化学改革的过程进行思索与探究,并结合相应的教学实际情况,针对性的提出建议,以期促进我国高职院校食品化学改革的发展。

关键词： 肉类食品   发展   食品添加剂   趋势  

摘要： 伴随我国经济的稳定发展,人们的生活水平正在不断提升,对肉类食品的需求量也在逐渐增多,因此肉类食品的质量得到社会各界的广泛关注。然而,部分肉类食品生产企业为了提高企业的经济效益,会不正当使用食品添加剂,严重影响食用者的身体健康。要想改善这种现象,相关食品监督部门应该重视自身的责任,加大力度管理。本文分析了我国肉类食品添加剂的应用现状,并阐述了未来发展趋势与对策。

关键词： 食品分析   样品前处理方法   食品检测   征稿函  

摘要： 食品安全检测是每个人都重视的问题,其中食品分析的样品前处理是影响检测结果的重要步骤。前处理是样品的制备和对样品中待测组分进行提取、净化和浓缩的过程。在整个食品检测分析中,前处理常常需要整个检测时间的70%~80%,而且实验中的误差很多时候来自样品的前处理过程。

关键词： 食品化学实验   应用型人才   基于问题   教学改革  

摘要： 为推进应用型本科教育,将具有实用性的教学内容与基于问题的教学模式相结合,进行"食品化学实验"课程改革。以淀粉性质理论知识对应的实验为例,阐明该教学模式的具体实施过程。