Abstract:High temperatures during the grain-filling period have led to significant declines in rice yield, appearance quality, and sensory properties in Japan, posing a major challenge to rice producer. The production of high-quality rice requires the simultaneous achievement of the three yield, appearance quality, and palatability-objectives that are not mutually contradictory. Therefore, to achieve sustainable production of rice with high yield, superior appearance, and good taste under high- temperature conditions during grain filling, this study analyzed yield, appearance quality, and palatability from the perspective of panicle structure. The study proposes that, to achieve sustainable rice production that excels in yield, appearance, and taste, the number of spikelets on secondary rachis branches should be secured, and these grains should be fully filled. Suitable indicator traits for sustainable rice production are securing the number of spikelets per m2 and the percentage of ripened grains for yield; thickness, moisture content of brown rice and texture characteristics (H/-H ratio) of cooked rice for palatability. However, protein and amylose content previously accepted as indicator traits for palatability, are insufficient for protein content and not suitable for amylose content as a palatability indicator traits under high-temperatures during the ripening period.

Abstract:A large number of non-volatile metabolites are produced during the growth of rice, but there are few studies on the changes of metabolites at different harvest times. In this study, Nangeng 9308 used taken as the research object. Liquid chromatography-mass spectrometry (LC-MS) was used to analyze japonica rice grown in Nanjing, Huai'an, and Lianyungang by non-targeted metabolomics. This study focused on the effects of different harvest times (50, 55 and 60 days after heading) on the metabolite composition of rice. The results showed that a total of 2 111 metabolites were identified. The major metabolic pathways were autophagy-other, ABC transporter, and glycerophospholipid metabolism. In addition, harvest time has a significant effect on the metabolite composition of rice, especially the content of amino acids and sugars. The content of amino acid and sugar in late-harvested rice were generally higher than those in early-harvested rice. In addition, L-glutamic acid was in an upward trend in japonica rice grown in the three regions. This study provides a reference for optimizing rice harvest time and improving rice quality by analyzing non-volatile metabolite changes.

Abstract:Brown rice is a healthy staple food raw material rich in nutritional and functional components. However, it has become a bottleneck in consumption and circulation due to its high content of live bacteria, easy breeding of storage pest, and long cooking time. To address these issues, Japan’s Satake Conoration has developed brown rice processing technologies using high-temperature and high-humidity air treatment and superheated steam treatment. After being treated with high-temperature and high-humidity air at 70 ℃ and 98% relative humidity, brown rice not only achieves a sterilization effect, but also converts glutamic acid in the germ into γ-aminobutyric acid (GABA), becoming highly functional brown rice rich in GABA content. It can be further processed into products such as germ rice and polished rice with high GABA content. In addition, treating brown rice with superheated steam at 250 ℃ for 5 seconds can improve its cooking properties (shortening soaking time) and taste (making the rice softer), as well as enhance safety (sterilization) and storage stability (insect and egg killing). Currently, highly functional brown rice products produced using the above processing technologies are already circulating in the Japanese market, and it is expected that these products will promote the further popularization of brown rice as a staple food.

Abstract:Dehydrated cooked rice is a type of pre-gelatinized rice product that can be reconstituted into cooked rice by simply adding boiling water or water. Due to its ease of preparation and long shelf life, dehydrated cooked rice has recently been used as emergency food for disaster prevention stockpiles in Japan. As people's demands for emergency food continue to rise, it is necessary to develop dehydrated cooked rice with shorter reconstitution time, longer shelf life, and better taste. In order to meet this demand, Japan's Satake Corporation has developed a new dehydrated cooked rice processing technology and put it into production.​ The new process mainly includes steps such as pressure cooking of raw rice, rice cooking and swelling, and rapid drying. After pressure cooking, the raw rice turns into cooked rice with a moisture content of 65%-70%. After evenly sprayed water on this cooked rice, it expands into high-moisture rice with a moisture content of 75%-80%, and then is rapidly dried. Dehydrated cooked rice processed using this new technology not only has a good texture but also can be reconstituted in 7 min, with a shelf life extended to 7 years. The newly developed dehydrated cooked rice offers enhanced corvenience and palatability, making it suitable both as daily consumption and rolling stock food for Japanese household reserves.

Abstract:Grain sampling and inspection are critical processes in grain storage and purchase, where the accuracy of inspection results directly affects the objectivity and reliability of grain quality evaluation. This paper analyzes the problems of traditional manual sampling and inspection methods, including significant human errors, high labor intensity, and low efficiency. It also elaborates on the coordinated promotion mechanism between the policy orientation for industrialization and standard system construction of intelligent unmanned grain sampling and quality inspection integration system at present，as well as the crucial supporting role of intelligent inspection systems in the construction of smart grain depots. Based on current technological trends, the paper provides a forward-looking perspective on the future development of grain quality inspection technology, focusing on improvements in inspection accuracy, enhanced automation, and intelligent data analysis.

Abstract:In order to obtain information on the quality and nutritional resources of major rice varieties in China and clarify the resource endowment of rice production, this study collected 3 870 samples of japonica rice and 4 169 samples of indica rice nationwide from 2020 to 2024. Key parameters including eating quality, crude protein content, husked rice yield, and other indicators were measured and analyzed. The results showed that the overall level of eating quality of japonica rice in China has an upward trend from 2020 to 2024. The proportion of samples with eating quality above 90 points in 2024 was significantly higher than that in 2020. The average of crude protein content in indica rice has significantly decreased in five years. The head rice yield is stable with an increase. The chalkiness degree of rice in 2024 is significantly lower than that in 2020. This indicates that in the past five years, the eating quality of rice in China has improved, and the processing quality has also improved. The number of samples with an eating quality value greater than 90 points has increased, but the highest was only 3.1% in the past five years. Through this study, we have gained a basic understanding of the quality resources of major rice varieties in China. It plays an important supporting role in the construction of the standard system for grain and its products, specialized collection and storage of high-quality grain at premium price, quality breeding, and optimization of planting structure.

Abstract:Rice (Oryza sativa L.) is one of the leading food crops in the world and the staple food for more than half the world’s population. Brown rice is rich in nutritional ingredients and good for health. Recently, Japanese consumers have become interested in rice cultivars that promote health and protect lifestyle-related diseases. For examples of value-added brown rice products, pre-germinated brown rice, low-protein brown rice, and aseptic cooked rice from black rice and super-hard rice have been developed.The “Foods with Function Claims” of health claims for foods was launched in 2015 in Japan. Food products can be labeled with health effects when supported by clinical trials or systematic reviews. Many researchers are now trying to develop healthy rice products to prevent diabetes, hypertension, or dementia by the use of new specialty rice cultivars and novel advanced processing methods. This paper reviews the bioactive components, processing technologies, and application progress of brown rice in functional food development, providing references for expanding the applications of brown rice in the field of food health.

Abstract:The issue of declining rice consumption and falling prices in Japan, which is becoming increasingly severe year by year, is undoubtedly an industry issue directly linked to the contraction of the rice market. However, I believe it should also be viewed as a national issue that impacts the expansion of the twin deficits, fiscal and trade deficits. In addition, to treat these issues as national issues and act, it is vital to investigate the causes behind these problems and the context that has intensified their seriousness. This study examines the historical causes of the decline in Japan's rice consumption and falling prices, exploring their impact on Japanese society. It identifies increased consumption of livestock products and higher spending on imported foods as key factors contributing to the sustained decline in rice consumption. These trends are also seen as one of the factors exacerbating national fiscal policies and deteriorating trade surpluses, ultimately increasing the risk of a double deficit in Japan's fiscal and trade balances.

Abstract:The mechanisms for circulation, storage, and inspection of brown rice established in Japan represent a highly unique cultural phenomenon in a global context. The circulation of brown rive in Japan dates back to 701 AD, its storage began in the 1630s, and its inspection system was established in 1951. However, the origin of all these developments lie in Japan’s adaptation of technologies, political institutions, and cultural practices learned from China. This paper examines the factors that led to the establishment of brown rice circulation in Japan through a comparative analysis of the evolutionary paths related to rice in both China and Japan. China emphasizes grain reserves due to the “granary system”, and the storage-friendly nature of rice makes it more suitable for this purpose. Although the “zuyongling system” briefly promoted the circulation of brown rice, the reserve system ultimately prioritized rice grain storage. In contrast, Japan’s tax specific tax polices, underdeveloped monetary economy, and lack of a centralized storage system led to a closed loop of “circulation priority-brown rice dependence-institutionalization”, making it the only country in the world where brown rice dominates circulation.

Abstract:As China's largest main production area for japonica rice, Heilongjiang Province constitutes a core pillar of the national food security strategy, with a planting area accounting for 50% of the country's total and an annual output of 32 million tons. Based on the cold-region ecological characteristics and industrial practices, this study systematically analyzes its development advantages, practical challenges, and transformation paths: In terms of natural endowments, the black soil with an organic matter content exceeding 10%, annual water resources of 81 billion cubic meters, and a diurnal temperature range of 13 ℃ have laid the foundation for high-quality rice production. In terms of technology and policies, a 69.8% agricultural science and technology progress contribution rate and 99.32% mechanization rate form a collaborative driving force. The industry currently faces dual bottlenecks: at the front end of scientific and technological innovation, intelligent design breeding remains in the “2.0 era”, with insufficient investment in biotechnological breeding for resistance to rice blast, low-temperature tolerance, etc. At the terminal of achievement transformation, the “small, scattered, and weak” seed industry enterprises lead to a disconnect in industry-university-research collaboration, while the lack of intellectual property protection exacerbates transformation obstacles. The study proposes a three-dimensional development strategy: cultivating high-quality varieties such as Suijing 18 through molecular marker-assisted selection, promoting intelligent irrigation and blockchain traceability technologies to achieve a 5% increase in unit yield, and constructing a “variety-technology-brand” system to boost the brand value of geographical indication products like Wuchang Rice to 71.3 billion yuan. Research shows that Heilongjiang’s japonica rice industry needs to break through the limitation of short growth periods in cold regions through intelligent breeding and address market competition through brand upgrading. In the future, it should increase investment and exploration in scientific and technological innovation, achievement transformation, and brand building to support national food security and economic and social development.

Abstract:Confocal laser scanning microscopy (CLSM)，through the use of fluorescent probes for labeling, enables the visualization of the spatial distribution of components in whole grain foods and the in situ characterization of their microstructure, and has become a core analytical tool in the fundamental research of whole grain processing. However, the current academic community has yet to provide a comprehensive and systematic review of the research progress of this technology in the field of whole grain foods. This paper reviews the preparation methods for whole-grain samples, the multi-component changes and action mechanisms during whole-grain food processing revealed by confocal laser scanning microscopy, and the investigation into the regulatory mechanism of starch digestion influenced by the multi-scale structural barriers in whole grains. Additionally, this paper provides a comprehensive analysis of the current application status and key achievements of CLSM in whole-grain food. Furthermore,it researchs, aiming to offer detailed theoretical references for advancing scientific research and technological innovation in whole-grain foods. Furthermore, it contributes to the implementation of the scientific and technological innovation objectives outlined in the National Whole Grain Action Plan (2024-2035), and promote the high-quality development of the whole-grain food industry.

Abstract:This study aimed to investigate a green and efficient methods for the preparation of cellulose from wheat bran. Using wheat bran as the raw material and traditional inorganic acid treatment as a control, the effect of p-toluenesulfonic acid methods, formic acid, and lactic acid method on the preparation of cellulose were evaluated through orthogonal experiments, with yield and purity as assessment indicators. The prepared cellulose samples were characterized in terms of water-holding capacity, oil-holding capacity, swelling force, microstructure, thermal stability, structural properties, and crystallinity. The results illustrated that compared with the traditional inorganic acid method, the formic acid and p-toluenesulfonic acid methods produced cellulose with higher purity, though with a slightly reduced yield. The water-holding and oil-holding capacities of all four types of wheat bran cellulose were superior to those of the raw wheat bran. Among them, the cellulose prepared with formic acid exhibited the highest water-holding capacities, reaching 11.46 g/g and 5.56 g/g, respectively. Additionally, the formic acid method resulted in cellulose with the highest crystallinity (68.01%), the highest thermal degradation temperature (314.06 ℃), and the best thermal stability. Scanning electron microscopy and infrared spectroscopy results revealed that the acid-treated cellulose exhibited an irregular rod-shaped morphology, with partial removal of heicellulose and lignin. In summary, under the conditions of 90 ℃, 1 h, and 70% formic acid concentration, the wheat bran cellulose demonstrated superior properties and structure compared to traditional methods. This study provides a theoretical basis for the preparation of wheat bran cellulose by organic acids.

Abstract:In this study, nine representative oat varieties (Gao 719, Dingju 6, Dingju 12, Ba 6, Ba 14, Ba 17, Zhang Yu 9, 9754, 9837, hereinafter referred to as G719, DY6, DY12, HBY6, HBY14, HBY17, HZY9, 9754, 9837) were selected from Hebei, Gansu and Jilin regions, and the important functional factor, β-glucan (OβG), was used as the key index. The nutritional composition of oat raw materials and the differences in the properties of OβG extracted from them were discussed. The results revealed significant differences (P<0.05) in starch, protein, fat, and OβG content among the oat varieties. The OβG content ranged from 3.15% (HZY9) to 5.89% (HBY17). The comparison of the structural characteristics of OβG extracted from different oat varieties shows that the relative molecular mass (Mw) of OβG ranges from 4.79×105 g/mol to 8.36×105 g/mol, with the maximum value of HBY17 being 1.75 times that of HBY6. In terms of rheological properties, HBY17 exhibits the highest apparent viscosity, while HBY6 shows the lowest, with a difference of 4.35 times at a shear rate of 0.11/s. The differences in OβG absorption peaks were confirmed by Fourier-transform infrared spectroscopy (FTIR) and small-angle X-ray scattering (SAXS). OβG derived from HBY17 shows the strongest absorption peaks at 1 075 cm–1 and 0.102 nm–1, reflecting the high aggregation degree of this polysaccharide molecule. As a variety with high OβG content and a high degree of polymerization, HBY17 may have greater potential for the development of functional oat products in the future.

Abstract:The development of functional food ingredients is essential for addressing health and nutritional needs. High amylose corn starch (HACS), characterized by its resistant starch properties, has shown great potential in the food industry. However, the inefficiency and high cost of current HACS extraction processes limit its broader application, underscoring the need for optimized extraction methods. This review first provides an overview of traditional wet milling methods and emerging extraction techniques, such as ultrasound-assisted and enzyme-assisted extraction methods, evaluating their efficiency, cost-effectiveness, and environmental impact. Additionally, the molecular structure, crystallinity, and thermal processing behavior of HACS are discussed, along with its application in flour products and its ability to improve both the nutritional value and sensory quality of foods. This review comprehensively examines various aspects of HACS, including extraction technologies, physicochemical properties, thermal behavior, and its utilization in food products. The objective is to elucidate the scientific rationale for the role of HACS in improving the nutritional and sensory characteristics of food, providing references for its potential applications in functional food development.

Abstract:Red bud taro, a local iconic agricultural product in Yanshan County, Jiangxi Province, was used as raw material in this work, and taro starch was extracted by alkaline extraction method. The grain size, morphology and internal structure of taro starch were studied by compared with rice starch, sweet potato starch, wheat starch and mung bean starch. The physicochemical properties such as transparency, water and oil holding capacity, iodine blue value, gel texture characreristics, and thermodynamic properties were also investigated. The results showed that the granules of red bud taro starch were aggregated and irregular in appearance, which was consistent with type A starch characteristics. Compared with the other four kinds of starch, red bud taro starch had smaller particle size, with D50 only 3.32 μm, and exhibited higher double helix short-range order. After gelatinization, the red bud taro starch remained uniformly dispersed within 32 h after natural placement, demonstratingthe best anti-sedimentation property and resistanceto retrogradation. Although the gel formed by red bud taro starch had lower hardness, it exhibited superior viscoelasticity, classified as a weakly coagulable gel with pseudo plastic fluid characteristics. Additionally, it demonstrated good shear resistance and thermal stability. These findings provide valuable reference for the further development, utilization, and deep processing of red bud taro.

Abstract:Aiming at the polishing machines for grain processing in the actual operating environment of the signal complexity and non-stationarity and other issues, this research proposes a fault diagnosis method based on Deep Temporal Feature Fusion Network (DSTFN-VMDNR). The process begins with Variational Mode Decomposition (VMD), which denoises the original signal and extracts multiple stationary modal components. Deep temporal features and multi-scale features are then extracted using the Time-Series Network (TimesNet) combined with a Bi-directional Long Short-Term Memory (BiLSTM) network. A convolutional residual block is incorporated to further enhance feature extraction capability. Finally, the extracted features are aggregated using a Global Average Pooling (GAP) layer. The model achieves accuracies of 99.75% on the CWRU dataset and 96.87% on the Jiangnan University dataset, thereby demonstrating the effectiveness of the method for bearing fault diagnosis.

Abstract:This research aims to explore the influence of acetate cassava starch on the edible quality of fresh noodles, wheat flour and acetate cassava starch were used as raw materials to make fresh noodles. Comparative analysis was cinducted on quality variations with different additive proportions of acetate cassava starch. The results indicated that acetate cassava starch decreased the peak, minimum and final viscosity of the mixed powder gelatinization, and reduced the attenuation value and setback value. The optimal cooking time of fresh noodles is shortened and the water absorption rate was increased. With the increase of acetate cassava starch, L* and a* values, the color of raw noodles was significantly improved (P<0.05), and the hardness, gumminess and chewiness of noodles were lower than those of the blank group, and the shear force of noodles increased. When the acetate cassava starch content was 6%, the sensory score of noodles was the highest, exhibited more compact gluten network structures in raw noddles, and demonstrated improved starch crystal structure in both raw and cooked noodles. In summary, the addition of 6% acetate cassava starch can effectively improve the eating quality of fresh noodles.

Abstract:With rising incomes and urbanization, high-fat and high-sugar diets have replaced traditional dietary patterns exerting, negatively impact on both public health and global environmental costs. To evaluate the rationality of dietary structure and greenhouse gas (GHG) emissions among urban and rural residents in the Yangtze River Economic Belt, this study utilized per capita consumption data of meat, poultry, aquatic products, eggs, dairy, grains, and vegetables provided by the National Bureau of Statistics from 2015 to 2023. Referring to the Dietary Guidelines for Chinese Residents (2022) and GHG emission factors determined by the Food and Agriculture Organization of the United Nations, the characteristics and environmental impact of dietary structure of urban and rural residents in the Yangtze River Economic Belt were analyzed. The results indicated that: (1) From 2015 to 2023, the consumption of plant-based foods remained 3-4 times higher than animal-based foods, through absolute consumption of animal-based foods is rapidly increasing. Among them, the consumption of red meat increased by 34.2% (urban) and 60.3% (rural), respectively. Revealing structural irrationality and insufficient intake level overall. Dairy consumption remained below 15% of the recommended amount in the dietary guidelines. It is recommended to reduce the intake of the red meat and other food, while increasing the intake of low-carbon foods such as eggs, milk, fresh and dried fruits and vegetables. (2) The GHG emissions from the diets of urban and rural residents in the Yangtze River Economic Belt increased from 235.8 and 254.9 kgCO2eq/(a.person) in 2015 to 265.6 and 299.9 kgCO2eq/(a.person) in 2023, respectively. The overall emissions remained below than 1/2 of the recommended carbon budget implied by the “Dietary Guidelines for Chinese Residents (2022)”. To archeive recommended intake levels without technological or behavioral changes would double China's agricultural GHG emissions. Therefore, China's agricultural system faces huge pressure of GHG emissions. (3) During 2015 to 2023, the GHG emissions from grain consumption in the Yangtze River Economic Belt accounted for 43.0%-44.8% (urban) and 53.6%-62.0% (rural) of the total dietary emissions, respectively. The GHG emissions from animal-based foods increased from 86.0 and 62.3 kgCO2eq/(a.person) in 2015 to 111.0 and 105.7 kgCO2eq/(a.person) in 2023, respectively, with an increase of 29.0% and 69.6%. By 2023, grain consumption respectively contributed to accounted 39.3% (urban) and 49.5% (rural) of the overall dietary carbon emissions, and the carbon emissions from red meat consumption accounted for 21.8% and 29.5%, respectively. The results provide critical insights for promoting the health of urban and rural residents in the Yangtze River Economic Belt and reducing the impact of the agricultural system on the global environment.

Abstract:Obesity is a chronic disease caused by imbalance of energy metabolism, which has been a common public health problem in global. The thermogenic function of brown adipose tissue is an important biological basis for improving obesity. The role of dietary derived active ingredients in the regulation of brown adipose thermogenic has remained elusive. In this study, the high-fat diet (HFD)-induced obese mice was established, and 20 mg/kg Asiatic acid (AA) was given intragastric administration for 4 weeks. AA treatment significantly reduced weight gain in HFD-induced obese mice. GTT and ITT showed that AA improved glucose tolerance and insulin sensitivity. Metabolic monitoring system showed that energy expenditure (EE) and oxygen consumption (VO2) increased after AA treatment. Immunohistochemical results showed the expression of UCP1 in brown adipose tissue of AA treated mice was increased, and interscapular thermogenesis was increased under cold stimulation, with more mitochondria and smaller lipid droplets. q-PCR revealed BAT-selective genes, including Ucp1、Ppargc1a、Prdm16, were increased. This research demonstrates that walnut oil-derived AA enhances thermogenesis in brown adipose tissue and improve HFD-induced obese mice.

Abstract:Bibliometric methods were used to summarize the hotspots, context and research progress of food safety digital governance at home and abroad for its subsequent development. A total of 3 417 related articles from Web of Science (WOS) and 1 011 related articles from China National Knowledge Infrastructure (CNKI) published between 2003 and 2023 were retrieved and analyzed based on annual publication volume, institutions, journals, authors and key words. CiteSpace software was employed to conduct a multidimensional knowledge graph visualization. The results showed that there has a growing interest in food safety digital governance and an increasing trend in the annual number of publications. China and United States were the most studied countries in this field. English literature journals were more concentrated, while Chinese literature journals were relatively scattered. The leading source of literature was the journal Food Science and Technology, which published 1 284 articles, accounting for 37.58% of the total number of English articles, whereas no Chinese journal accounted for more than 5%. The majority of institutional publications originated from Chinese universities, with China Agricultural University being the institution with the largest number of publications. However, the scholar with the highest number of publications was from Jiangnan University. Overall, authors had not yet formed a stable collaborative group, and the existing studies exhibited a lack of cooperation among authors and research institutions. Research hotspots have shifted from supply chain management to risk governance and subsequently to digital government, reflecting regional differences both domestically and internationally. Analysis of emergent keywords indicated that “artificial intelligence”, “blockchain” and “machine learning ” are current research hotspots.

Abstract:The study employed UHPLC-Q-TOF-MS to analyze zearalenone (ZEN) in maize processed by high-temperature and high-pressure extrusion. The degradation efficiency and degradation products were investigated. The results demonstrated that ZEN degradation rates ranged from 62.5%~78.4% under a conditions of 20% moisture content and 1.3 MPa pressure. Through UHPLC-Q-TOF-MS qualitative analysis using, nine ZEN degradation products of ZEN were identified, including zearalenone, α/β-zearalenol, cleavage fragments of zearalenone, and six hydroxylated zearalenones. The molecular formulas, exact molecular weights, and molecular structures of all nine degradation products were determined. Based on the positions of chemical bond cleavage, the rupture of certain toxic sites, providing both critical experimental data and theoretical support for further research on the ZEN degradation mechanism.

Abstract:This research investigated, the ability to retard glucose diffusion and the mechanism of inhibition of porcine pancreatic α-amylase (PPA) of soluble dietary fiber (SDF) obtained from soy sauce residue by neutral high-temperature processing, acidic high-temperature processing, cellulase digesting, and cellulase digesting after high-temperature processing were studied. The glucose dialysis retardation index of all SDFs peaked before 30 min (15.20%~60.39%), demonstrated PPA inhibitory activity, with inhibition rates of 30%~35% when the concentration was 100 mg/mL. Soy sauce residue SDF produced by acidic high-temperature processing (SZ-SDF) has the most favorable comprehensive properties. SZ-SDF was selected for further investigation of PPA inhibition type and mechanism. The results of the curves of the initial rate of enzyme digestion versus enzyme concentration and the Lineweaver-Burk fitting curves indicated that SZ-SDF exerted reversible inhibition on PPA in a mixed-type inhibition manner. The results of fluorescence quenching experiments showed that the fluorescence emission peak of PPA appeared near 340 nm, and the fluorescence intensity decreased with the increase of the mass concentration of SZ-SDF. The results of Stern-Volmer and double logarithmic curve fitting showed that KSV decreased with increasing temperature and the type of PPA fluorescence quenching by SZ-SDF was static quenching. Surface hydrophobicity of PPA was negatively correlated with the mass concentration of SZ-SDF. Therefore, SDFs of soy sauce residue had the ability to retard in vitro glucose diffusion and inhibit PPA. The mechanism of its inhibition might be through the reduction of the surface hydrophobicity of PPA so that the internal hydrophilic groups were exposed leading to changes in the structure of the enzyme's active center.

Abstract:Inflammatory bowel disease (IBD) represents a distinct chronic inflammatory disorder of the gastrointestinal tract, yet its precise pathogenesis remains elusive. To investigate the impact of dietary factors on IBD, this study focused on oxidized triglycerides-harmful components derived from commonly used frying oils, to examine their effects on two immune cell types: murine primary T cells and RAW 264.7 cells. Through comprehensive methodologies including CCK-8 cell viability assays, quantitative PCR, and flow cytometry, this study systematically monitored immune cell viability, expression levels of inflammation- related cytokines, apoptosis rates, and proliferative capacity. By analyzing and integrating the experimental data, it revealed that oxidized triglycerides significantly promoted the secretion of pro-inflammatory cytokines (Interferon-γ, Tumor Necrosis Factor-α, and Interleukin-6) in RAW 246.7 cells while suppressing the anti- inflammatory cytokine Interleukin-10. Concurrently, these compounds reduced cellular viability, enhanced apoptosis in primary T cells, and inhibited their proliferative potential. Based on these experimental observations, this study concludes propose that oxidized triglycerides at specific concentrations can induce immune cell damage, potentially compromising immune regulation and exacerbating inflammatory responses in vivo.

Abstract:This paper incorporated agricultural digitalization and grain production resilience into a unified analysis framework. Based on the panel data from China over the past decade, it used two-way fixed effect, intermediary effect and spatial Dubin model were used to investigate the impact mechanism of agricultural digitalization on grain production resilience. The results indicate that agricultural digitization significantly promoted the resilience of grain production, and this conclusion remains valid after dealing with the endogeneity problem and robustness test. The integration of rural three-industry and agricultural socialization services serve as critical pathways for agricultural digitalization to promote the resilience of food production. Further analysis showed that agricultural digitalization had a threshold effect on the improvement of food production resilience, showing a nonlinear characteristic of “diminishing margin”. Heterogeneity analysis showed that in the central region with a relatively high degree of agricultural digitalization, the effect of agricultural digitalization on the resilience of food production was more significant. Spatial spillover analysis shows that agricultural digitization can significantly improve the resilience of food production in the local region, but it has a “siphoning effect” on neighboring regions. Accordingly, China should intensify agriculture digitization construction, fully tap and unleash the potential of digital factors to enhance the resilience of food production, and give play to the intermediary role of rural three-industry integration and socialized agricultural services. Formulate targeted agricultural digital transformation strategies according to local conditions; Strengthen the coordinated development between regions, so as to improve the operation efficiency and market competitiveness of the whole industrial chain. As the reason, to enhance the resource allocation and risk response capabilities of the grain production system when facing internal and external shocks, and to effectively improve the resilience of grain production.

Abstract:As one of the key objective in establishing Xinjiang’s “Top Ten Industrial Clusters”, the clustering of oil industry is a crucial step to promote the development of Xinjiang’s grain and oil industry chain. It also serves as an essential pathway to promote the high-quality development in specialty agricultural industries. On the basis of systematically combing the development status and advantages of Xinjiang’s oil industry, this study analyzes the relevant development problems: Insufficient top-level macro planning leading to fragmented development across industrial segments; dispersed cultivation areas resulting in suboptimal production management; outdated deep-processing technologies limiting the development of specialized oil products; and logistical constraints contributing to low domestic market penetration. In this regard, the study proposes strategic measures for cluster-based development: enhancing top-level industrial planning to facilitate collaborative cluster growth; optimizing land management to establish efficient clustered production models; fostering leading enterprises to drive value chain upgrading; and constructing industrial clusters to expend domestic and international markets for oil products.