To explore the dietary intake risk of deoxicallenol (DON) from barley subjected to different storage conditions or processing methods, barley was stored for different periods (180, 270 and 360 days) at different temperature (5, 15, 25 and 35 ℃) and relative humidities (55%, 65%, 75% and 85%). Another part of samples were processed by boiling, steaming or fermentation. DON content in all samples was detected by enzyme-linked immunosorbent assay (ELISA), and the risk of chronic and acute dietary intake of DON was explored by point and probability assessment. The results showed that the estimated daily intake (EDI) of DON from fresh barley was 0.00030 to 0.00130 mg/kg, and the chronic risk index was 0.30 to 1.31, which increased by up to 0.63 after 360 days of storage. The risk of dietary exposure to DON was 32.7%, the national estimated short-term intake (NESTI) was 0.0026 to 0.0055 mg/kg and the hazard quotient (HQ) for acute riskassessment was 0.33 to 0.69, indicating no acute exposure risk. After processing, the risk of chronic exposure decreased from 0.60–2.60 to 0.17–2.34, and the risk of acute exposure decreased by up to 0.64. After long-term storage, the level of exposure to DON from barley was high, causing a high health risk, which was effectively reduced after processing, and the exposure risk for children was more serious than that in adults, to which much attention should be paid.

Lipids, one of the important nutrients in foods, are a complex class of biomolecules, which play key roles in the processing of different biomolecules. Lipids affect the quality, nutrition and hygiene of foods, and are directly related to the occurrence of many chronic diseases. As an emerging discipline in omics, lipidomics is widely used in multiple fields including food science. With the continuous development and improvement of detection technologies, lipidomics technology is also being updated. This paper mainly introduces lipid classification and functions as well as lipidomics and its application in food science in order to provide a reference for the application of lipidomics technology in food science.

Type 2 diabetes mellitus is also called non-insulin-dependent diabetes mellitus. Every year, millions of people around the world suffer from type 2 diabetics or become potential patients. Food-derived bioactive peptides not only provide essential nutritional benefits, but also are more easily absorbed by the body. Previous studies have shown that bioactive peptides can inhibit the activity of metabolic enzymes associated with type 2 diabetes, promote insulin secretion and improve insulin resistance, making them functional foods or drugs for effective management of this disease. In order to provide a reference for further research on food-derived bioactive peptides, this paper reviews the properties and sources of foodderived bioactive peptides and the state of the art in research on the regulatory mechanism of food-derived bioactive peptides on blood glucose levels, and it summarizes the studies on food-derived metabolic enzyme modulators. In order to provide a reference for the innovation of food-derived bioactive peptides.

This study was conducted in order to explore the effect of lead (Pb) stress on the nutritional value and flavor of barley seedling powder. Fourier transform infrared (FTIR) spectroscopy and targeted metabolomics based on liquid chromatography-mass spectrometry (LC-MS) were used for quantitative and qualitative analysis of protein secondary structure and amino acid contents in barley seedling powders with and without Pb stress during growth. The results showed that Pb stress led to the transformation of protein secondary structure in barley seedlings from disordered (β-turn and random coil) to ordered (α-helix) structure. Through high-throughput targeted metabolomic analysis, a total of 25 amino acids were identified and quantified in barley seedling powder. Pb stress decreased the contents of Arg, Pro and His, but increased the content of Val, which proves that Pb could reduce the nutritional value and sweetness, and increase the bitterness of barley seedling powder. These results provide some basic data for the development of barley-based health foods.

Type II diabetes mellitus (T2DM) is one of the most prevalent metabolic diseases worldwide and α-glucosidase inhibitors are oral medications that are effective in the prevention and management of T2DM. Food-derived bioactive peptides are potential sources of α-glucosidase inhibitors, which have shown to have hypoglycemic activity and can effectively control postprandial blood glucose by inhibiting α-glucosidase activity, thus intervening and regulating T2DM, and have great prospects in the development of hypoglycemic peptide products. At present, there is no systematic strategy for exploring the structure-activity relationship, safety and bioavailability of food-derived α-glucosidase inhibitory peptides, hampering their research and development. In this paper, we systematically review the structural characteristics, toxicity, allergenicity, and bioavailability (gastrointestinal digestive enzyme resistance, mucus permeability, transit efficiency in small intestinal epithelial cells and liver metabolism) of food-derived α-glucosidase inhibitory peptides that have been successfully identified in recent years. This review is expected to provide a theoretical reference for the rational development of foodderived α-glucosidase inhibitory peptides and the further processing of related functional foods.

It has been reported that fresh edible rice has more bioactive compounds and its protein is easier to digest and has lower hypoallergenic than mature rice. In this paper, the changes in structure and functional properties of proteins at five different stages, including early milky stage (EMS), middle milky stage (MMS), late milky stage (LMS), waxy ripe stage (WS) and ripening stage (RS), during the seed development were investigated. It was found that with the seed developing, the molecular weight of fresh rice protein gradually become larger while the secondary structure changed from the highest content of disordered structure at MMS to the highest content of ordered structure at RS, which affect the surface hydrophobicity and then the functional properties of proteins, including foaming properties, emulsifying properties and oil holding capacity. Fresh rice protein at MMS has the strongest surface hydrophobicity while fresh edible rice protein at RS has the strongest oil holding capability. The results of our study can provide a theoretical basis for the application of fresh rice protein in the food industry and help to develop new fresh edible rice food.