Construction of resveratrol and quercetin nanoparticles based on folic acid targeted Maillard products between Jiuzao glutelin isolate and carboxymethyl chitosan: Improved stability and function.

Advanced targeted nanoparticles (NPs) were designed to enhance the targeted delivery of resveratrol (RES) and quercetin (QUE) by utilizing carboxymethyl chitosan (CTS) and Jiuzao glutelin isolate (JGI) conjugates. Briefly, RES and QUE were encapsuled within CTS-JGI-2 (CTS/JGI, m/m, 2:1). The carrier's targeting properties were further improved through the incorporation of folic acid (FA) and polyethylenimine (PEI). Moreover, the stability against digestion was enhanced by incorporating baker yeast cell walls (BYCWs) to construct RES-QUE/FA-PEI/CTS-JGI-2/MAT/BYCW NPs. The results demonstrated that FA-PEI/CTS-JGI-2/MAT/BYCW NPs could improve cellular uptake and targeting property of RES and QUE through endocytosis of folic acid receptors (FOLRs). Additionally, RES-QUE successfully alleviated LPS- and DSS-induced inflammation by regulating NF-κB/IkBa/AP-1 and AMPK/SIRT1signaling pathways and reducing the secretion of inflammatory mediators and factors. These findings indicate FA-PEI/CTS-JGI-2/MAT/BYCW NPs hold promise as an oral drug delivery system with targeted delivery capacities for functional substances prone to instability in dietary supplements.

Untargeted metabolite profiling of serum in rats exposed to pyrraline.

Pyrraline, one of advanced glycation end-products, is formed in advanced Maillard reactions. It was reported that the presence of pyrraline was tested to be associated with nephropathy and diabetes. Pyrraline might result in potential health risks because many modern diets are heat processed. In the study, an integrated metabolomics by ultra-high-performance liquid chromatography with mass spectrometry was used to evaluate the effects of pyrraline on metabolism in rats. Thirty-two metabolites were identified as differential metabolites. Linolenic acid metabolism, phenylalanine, tyrosine and tryptophan biosynthesis, arachidonic acid metabolism, tyrosine metabolism and glycerophospholipid metabolism were the main perturbed networks in this pathological process. Differential metabolites and metabolic pathways we found give new insights into studying the toxic molecular mechanisms of pyrraline. Supplementary Information: The online version contains supplementary material available at 10.1007/s10068-023-01256-7.

Characteristic aroma-active components of fried green onion (Allium fistulosum L.) through flavoromics analysis.

Green onion (Allium fistulosum L.) is a perennial herb with a characteristic allium aroma. Meanwhile, fried green onion oil has a rich flavor that is popular in traditional Chinese cuisine. In this work, the key aroma components of fried green onion oil were focused via flavoromics analysis. The oil samples had a low score of a green aroma but a high score of salty, greasy aromas. Whereafter, a total of 36 aroma-active substances with flavor dilution (FD) factors ranging from 1 to 6561 were identified in fried green onion oil, while 42 were detected in fried green onion residue with FD factors ranging from 1 to 19683. Additionally, the recombination and omission tests revealed that furaneol, dimethyl trisulfide, allyl methyl trisulfide, (E,E)-2,4-decadienal, etc., were the key aroma compounds in fried green onion oil. Furthermore, the observation of the reaction of thioethers at high temperatures revealed that dimethyl disulfide undergoes polymerization to form dimethyl trisulfide. The research results can provide a theoretical basis for the standardization and industrial production of Chinese cuisine.

Stabilization of anthocyanins by simultaneous encapsulation-copigmentation via protein-polysaccharide polyelectrolyte complexes.

This study prepared a series of polyelectrolyte complexes (PECs) composed of heated whey protein isolate (HWPI) and different polysaccharides for simultaneous encapsulation and copigmentation of anthocyanins (ATC) and their ultimate stabilization. Four polysaccharides including chondroitin sulfate, dextran sulfate, gum arabic, and pectin were chosen due to their abilities to simultaneously complex with HWPI and copigment ATC. At pH 4.0, these PECs were formed with an average particle size of 120-360 nm, the ATC encapsulation efficiency of 62-80%, and the production yield of 47-68%, depending on the type of polysaccharides. The PECs effectively inhibited the degradation of ATC during storage and when exposed to neutral pH, ascorbic acid, and heat. Pectin had the best protection, followed by gum arabic, chondroitin sulfate, and dextran sulfate. The stabilizing effects were associated with the hydrogen bonding, hydrophobic and electrostatic interactions between HWPI and polysaccharides, conferring dense internal network and hydrophobic microenvironment in the complexes.

The potential benefits and mechanisms of protein nutritional intervention on bone health improvement.

Osteoporosis commonly occurs in the older people and severe patients, with the main reason of the imbalance of bone metabolism (the rate of bone resorption exceeding the rate of bone formation), resulting in a decrease in bone mineral density and destruction of bone microstructure and further leading to the increased risk of fragility fracture. Recent studies indicate that protein nutritional support is beneficial for attenuating osteoporosis and improving bone health. This review summarized the classical mechanisms of protein intervention for alleviating osteoporosis on both suppressing bone resorption and regulating bone formation related pathways (promoting osteoblasts generation and proliferation, enhancing calcium absorption, and increasing collagen and mineral deposition), as well as the potential novel mechanisms via activating autophagy of osteoblasts, altering bone related miRNA profiles, regulating muscle-bone axis, and modulating gut microbiota abundance. Protein nutritional intervention is expected to provide novel approaches for the prevention and adjuvant therapy of osteoporosis.

Physicochemical Characterization of Hizikia fusiforme Polysaccharide and Its Hypoglycemic Activity via Mediating Insulin-Stimulated Blood Glucose Utilization of Skeletal Muscle in Type 2 Diabetic Rats.

In the current study, a functional polysaccharide fraction (HFP) was obtained from Hizikia fusiforme by ultrasound-assisted enzymatic extraction, and its structural characterization and hypoglycemic activity and potential molecular mechanism were investigated. The results indicated that HFP with high uronic acid was a heterogeneous polysaccharide composed of six monosaccharides. Congo red test explained that HFP had no triple helix conformation. AFM analysis revealed that HFP was spherical particle with flame-like aggregates and multiple strands closely arranged. Rheological analysis showed that HFP exhibited shear-thinning flow behavior. HFP significantly ameliorated diabetes-related symptoms and serum profiles and increased muscle glycogen storage in rats. HFP administration at 400 mg/kg body weight/day displayed greater advantages than metformin in controlling the levels of fasting blood glucose, triglyceride (TG), alanine aminotransferase (ALT), aspartate aminotransferase (AST) and total bile acid (TBA) of diabetic rats. Intervention of HFP up-regulated markedly the expression of AMPK-α, GLUT4, PI3K and Akt in skeletal muscle of diabetic rats at the mRNA and protein levels, revealing hypoglycemic effects of HFP may be related closely to improving insulin resistance and mitochondrial function of skeletal muscle.

Insights into maize starch degradation by high pressure homogenization treatment from molecular structure aspect.

High-pressure homogenization (HPH) is a common physical method used for starch modification. In this study, starch molecular structure in terms of chain-length distribution (CLD) and molecular size is characterized to explore the structural variations during HPH and its internal relations. It is found that: 1) the molecular size is significantly reduced by HPH treatments and further gradually decreases with HPH pressure increasing; 2) HPH degrades the long amylose chains with degree of polymerization (DP) ~ 2000-20,000 into short- and intermediate-amylose chains with DP ~ 100-1000 and DP ~ 1000-2000; 3) by HPH treatment, the proportion of amylopectin chains with DP ~ 6-12 and DP ~ 12-24 decreases while that with DP ~ 24-36 and DP ~ 36-100 increases, whereas, the amylopectin CLDs between HPH treated starch samples are not significantly varied; and 4) by a subtraction analysis, the molecular size of HPH treated starches shows a strong correlation with the proportion of degraded long amylose chains, indicating these long amylose chains might play a critical role in maintaining the large molecular size of starch. This study provides a further understanding of molecular features from the individual chains assembling into a whole branched molecule.

Isolation, purification, structure characterization of a novel glucan from Huangshui, a byproduct of Chinese Baijiu, and its immunomodulatory activity in LPS-stimulated THP-1 cells.

Huangshui (HS) has attracted considerable attention for the utilization of aroma compounds and microorganisms containing presently. However, little work has been done on biological polysaccharides in HS. In this study, a novel water-eluted HS polysaccharide, HSP-W, was identified as an α-D-glucan with a Mw of 166.00 kDa. It was consisted of a 1,4 linked α-D-Glcp backbone with the substitution at O-6 with 1,6-linked α-D-Glcp residue and non-reducing terminal of ß-Glc-1→ through monosaccharide composition, IR, methylation, and NMR analyses. SEM, AFM, and particle size distribution measurements showed that HSP-W had relatively clustered spherical shape with different sizes from nanoscale to micrometer. Additionally, HSP-W significantly induced NO and ROS production as well as the release of IL-1ß, IFN-γ, TNF-α, and IL-6, and upregulated pinocytic and phagocytic capacities of THP-1 cells. Meanwhile, HSP-W treatment markedly enhanced mRNA and protein expressions of these cytokines. HS probably has potential application as an immunostimulatory agent.

Characterization of Key Odorants in Hanyuan and Hancheng Fried Pepper (Zanthoxylum bungeanum) Oil.

Fried pepper (Zanthoxylum bungeanum Maxim.) oil has been widely used in traditional Chinese cuisine and has recently become increasingly popular in food manufacturing. Thus, the aroma profiles of Hancheng pepper oil (HCPO) and Hanyuan pepper oil (HYPO) from two regions were investigated by aroma extract dilution analysis (AEDA) combined with gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Results from AEDA showed that more aroma compounds with flavor dilution factors ≥9 were detected in HCPO than in HYPO. The odor activity values (OAVs) revealed 28 odorants with OAVs ≥1 in HCPO or HYPO. High OAVs were in particular obtained for 1,8-cineole, (E)-2-heptenal, ß-myrcene, ß-ocimene, limonene, and linalool. Then, the aroma profiles of HCPO and HYPO were successfully simulated through aroma recombination models. Omission tests suggested that ß-phellandrene, p-cymene, acetic acid octyl ester, octanal, citronellol, and sabinene played key roles in aroma differences between HCPO and HYPO. In addition, varying enantiomeric ratios of linalool (floral) and limonene (citrus-like and lemon-like) in HCPO and HYPO were observed by chiral GC-MS, and the odor impressions of limonene and linalool were in good agreement with the odor descriptions of S-(-)-limonene and S-(+)-linalool.

Inhibitory effect of phenolic compounds and plant extracts on the formation of advance glycation end products: A comprehensive review.

Advance glycation end products (AGEs) are a diverse group of compounds formed through the non-enzymatic maillard reaction of reducing sugars with the free amino groups in proteins, lipids or nucleic acids. Accumulation of AGEs has been suggested to be a pathogenic mechanism of oxidative stress, inflammation and structural tissue damage leading to chronic vascular problems in many ailments including diabetes, atherosclerosis, neuropathy, retinopathy, nephropathy, aging, and chronic renal disease. Treatment with AGEs inhibitors is believed to be a potential strategy for preventing lifestyle-related diseases. To inhibit the AGEs development is supposed to show part in the inhibition of diabetic problems. Study of dietary bioactive combinations with antiglycation properties delivers future views for inhibition or mediation associated to AGEs complications. Many study show the possibility of dietary constituents to stop AGE development. Therefore, search for natural compounds able to prevent glycation and have the potential therapeutic ability to inhibit diabetes and age associated diseases. The purpose of this review is to critically evaluate the existing literature on different phenolics on AGEs inhibition.

Skin-patch of Xin Huang Pian on relieving joint symptoms in patients with acute gouty arthritis: A Randomized, Double-Blind, Active-Controlled Trial.

AIMS: To evaluate the effectiveness and safety of Xin Huang Pian skin patches for patients with acute gouty arthritis. BACKGROUND: In China, patients with acute gouty arthritis benefit from skin patcheses with herbal medicines. But the clinical effects of skin patches with Xin Huang Pian are rarely reported. DESIGN: A Randomized, Double-Blind, Active-Controlled Trial. METHODS: The trial was performed from January 2015-December 2018 at the First Affiliated Hospital of Sun Yat-sen University in China. It was conducted with one intervention group (skin patches of Xin Huang Pian, N = 30) and one active control group (skin patches of Diclofenac Diethylamine Emulgel, N = 31). Participants and study investigators were both blinded to the treatment assignments. The primary outcomes were the improvement of joints' symptoms. The secondary outcomes were changes in white blood cells, erythrocyte sedimentation rate and C-reactive protein. RESULTS: Skin patches of Xin Huang Pian showed quick effect on decreasing joint pain at 3rd day of treatment. Wherever only at 7th day, Diclofenac Diethylamine Emulgel markedly lowered joint pain. Xin Huang Pian also showed superior effect than Diclofenac Diethylamine Emulgel on improving joint swelling and range of motion and decreasing the levels of C-reactive protein and erythrocyte sedimentation rate. No adverse reactions were observed in skin patches of Xin Huang Pian treatment. CONCLUSION: Skin patches of Xin Huang Pian appeared to be safe and efficacious for relieving joint symptoms in patients with acute gouty arthritis. The mechanism might be associated with the decreased levels of C-reactive protein and erythrocyte sedimentation rate. IMPACT: Skin-patcheses with Xin Huang Pian are more effective than Diclofenac Diethylamine Emulgel on improving joint pain, swelling and range of motion. Xin Huang Pian treatment showed superior effects compared with Diclofenac Diethylamine Emulgel on decreasing levels of C-reactive protein and erythrocyte sedimentation rate. Patients with acute gouty arthritis may benefit from skin patches of Xin Huang Pian for effective relief from joint pain and swelling. Chinese Clinical Trial Registration: ChiCTR-TRC-1300 4122.

Effect of dry heating treatment on multi-levels of structure and physicochemical properties of maize starch: A thermodynamic study.

Dry heating treatment (DHT) is a common process widely used in food industry. In this study, the thermodynamic effects of DHT on starch structure and physicochemical properties are investigated. The results show that, with heating temperature increasing during DHT, the molecular size, long-amylose chains with degree of polymerization (DP) ~5000-20,000, and the crystallinity of maize starch are significantly reduced while the granular structure is retained with slightly aggregation between starch particles. The solubility of DHT starch increases from 0.5% to 2%, indicating the majority of DHT starch is still insoluble. DHT affects starch thermal property greatly that, it decreases the gelatinization enthalpy while increases the heterogeneity of starch crystallites. With heating temperature increasing, DHT reduces the overall viscosity of starch paste. The rheological property of DHT starch is frequency-dependent, showing the typical shear thinning behavior and "solid-like" gel property. Especially, as heating temperature reaches 190 °C, the shear resistance becomes stronger, and it is closer to Newtonian fluid. The results prove the thermodynamic effects of DHT on multi-levels of starch structure and physicochemical properties, also indicating the great potential to utilize DHT in modifying starch properties and amplifying its applications.

Prospective: Evolution of Chinese Medicine to Treat COVID-19 Patients in China.

During the outbreak of the novel coronavirus disease (COVID-19), the Chinese government took a series of public health measures to tackle the outbreak and recommended six traditional Chinese medicine (TCM) evolved formulas, collectively referred to as "3-drugs-3-formulas", for the treatment. In this prospective article, we will discuss how these six formulas evolved from TCM and what their underlying mechanisms of actions may be by evaluating the historical usage of the component formulas, the potential targeted pathways for the individual herbs used by STAR (signal transduction activity response) database from our laboratory, and the pathogenesis of COVID-19. Five of the six recommended formulas are administered orally, while the sixth is taken as an injection. Five classic categories of herbs in the six formulas including "Qing-Re", "Qu-Shi", "Huo-Xue", "Bu-Yi" and "Xing-Qi" herbs are used based on different stages of disease. All five oral formulas build upon the core formula Maxingshigan Decoction (MD) which has anti-inflammatory and perhaps antiviral actions. While MD can have some desired effects, it may not be sufficient to treat COVID-19 on its own; consequently, complementary classic formulas and/or herbs have been added to potentiate each recommended formula's anti-inflammatory, and perhaps anti-renin-angiotensin system (RAS)-mediated bradykinin storm (RBS) and antiviral effects to address the unique medical needs for different stages of COVID-19. The key actions of these formulas are likely to control systemic inflammation and/or RBS. The usage of Chinese medicine in the six formulas is consistent with the pathogenesis of COVID-19. Thus, an integrative systems biology approach-combining botanical treatments of conventional antiviral, anti-inflammatory or anti-RBS drugs to treat COVID-19 and its complications - should be explored.

Metabolomics Analysis of the Effect of Glutamic Acid on Monacolin K Synthesis in Monascus purpureus.

Monacolin K is a secondary metabolite produced by Monascus with beneficial effects on health, including the ability to lower cholesterol. We previously showed that the yield of monacolin K was significantly improved when glutamic acid was added to the fermentation broth of Monascus purpureus M1. In this study, we analyzed M. purpureus in media with and without glutamic acid supplementation using a metabolomic profiling approach to identify key metabolites and metabolic pathway differences. A total of 817 differentially expressed metabolites were identified between the two fermentation broths on day 8 of fermentation. Pathway analysis of these metabolites using the KEGG database indicated overrepresentation of the citric acid cycle; biotin metabolism; and alanine, aspartate, and glutamate metabolic pathways. Six differentially expressed metabolites were found to be related to the citric acid cycle. The effect of citric acid as an exogenous additive on the synthesis of monacolin K was examined. These results provide technical support and a theoretical basis for further studies of the metabolic regulatory mechanisms underlying the beneficial effects of monacolin K and medium optimization, as well as genetic engineering of Monascus M1 for efficient monacolin K production.

Constructing the Logical Regression Model to Predict the Target of Jianpi Jiedu Decoction in the Treatment of Hepatocellular Carcinoma.

OBJECTIVES: The purpose of this study was to identify the molecular mechanism and prognosis-related genes of Jianpi Jiedu decoction in the treatment of hepatocellular carcinoma. METHODS: The gene expression data of hepatocellular carcinoma samples and normal tissue samples were downloaded from TCGA database, and the potential targets of drug composition of Jianpi Jiedu decoction were obtained from TCMSP database. The genes were screened out in order to obtain the expression of these target genes in patients with hepatocellular carcinoma. The differential expression of target genes was analyzed by R software, and the genes related to prognosis were screened by univariate Cox regression analysis. Then, the LASSO model was constructed for risk assessment and survival analysis between different risk groups. At the same time, independent prognostic analysis, GSEA analysis, and prognostic analysis of single gene in patients with hepatocellular carcinoma were performed. RESULTS: 174 compounds of traditional Chinese medicine were screened by TCMSP database, corresponding to 122 potential targets. 39 upregulated genes and 9 downregulated genes were screened out. A total of 20 candidate prognostic related genes were screened out by univariate Cox analysis, of which 12 prognostic genes were involved in the construction of the LASSO regression model. There was a significant difference in survival time between the high-risk group and low-risk group (p < 0.05). Among the genes related to prognosis, the expression levels of CCNB1, NQO1, NUF2, and CHEK1 were high in tumor tissues (p < 0.05). Survival analysis showed that the high expression levels of these four genes were significantly correlated with poor prognosis of HCC (p < 0.05). GSEA analysis showed that the main KEGG enrichment pathways were lysine degradation, folate carbon pool, citrate cycle, and transcription factors. CONCLUSIONS: In the study, we found that therapy target genes of Jianpi Jiedu decoction were mainly involved in metabolism and apoptosis in hepatocellular carcinoma, and there was a close relationship between the prognosis of hepatocellular carcinoma and the genes of CCNB1, NQO1, NUF2, and CHEK1.

Influence of Different Frying Processes on the Flavor Characteristics and Sensory Profile of Garlic Oil.

Fried garlic oil has been widely used in traditional Chinese cuisine and, recently, has become increasingly popular in food manufacturing. In this study, the effects of different initial and final frying temperature on the flavor characteristics and sensory profile of fried garlic oil were investigated using solvent-assisted flavor evaporation (SAFE) combined with gas chromatography-mass spectrometry (GC-MS). Results showed that the content of flavor compounds changed significantly as the frying temperature was increased. The sample that was treated at an initial temperature of 115 °C and a final temperature of 155 °C contained the highest amount of thioethers and heterocycles, mainly comprising dimethyl trisulfide, diallyl disulfide, and 2-vinyl-4H-1,2-dithiin. Partial least-squares regression elucidated the sensory attributes of fried and roasted garlic, showing a high correlation with thioethers and pyrazines. Furthermore, changes in the 2,6-dimethylpyrazine, dimethyl trisulfide, and diallyl disulfide concentrations were detected every 5 °C during the frying process (initial temperature, 115 °C; final temperature, 155 °C). Dimethyl trisulfide and diallyl disulfide concentrations showed irregular, downward trends, while 2,6-dimethylpyrazine concentration exhibited an increasing trend.

Identifying mechanisms underlying the amelioration effect of Chrysanthemum morifolium Ramat. 'Boju' extract on hyperuricemia using biochemical characterization and UPLC-ESI-QTOF/MS-based metabolomics.

This study was aimed at evaluating the prospect of edible chrysanthemum extract as a potential substance for the prevention and treatment of hyperuricemia. Chrysanthemum morifolium Ramat. 'Boju' extract (CBE), which had the strongest xanthine oxidase inhibitory activity, showed a significant hypouricemic effect on potassium oxonate-induced hyperuricemic rats through inhibiting serum xanthine oxidase activity, regulating renal uric acid transport-related protein (ABCG2, URAT1 and GLUT9) expression and blood lipid levels, and protecting renal function. Serum metabolomics based on UPLC-ESI-QTOF/MS was used to illustrate mechanisms underlying the amelioration effect of CBE on hyperuricemia. A total of 35 potential biomarkers were identified. CBE prevented the pathological process of hyperuricemia by regulating 16/17 biomarkers associated with tryptophan, sphingolipid, glycerophospholipid and arachidonic acid metabolisms. CBE could alleviate hyperuricemia-related diseases including chronic kidney disease, hyperlipidemia and inflammation via reducing indoxyl sulfate, lysophosphatidylcholines and arachidonic acid levels, exhibiting its applicability and superiority in the treatment of hyperuricemia.

Classification of edible chrysanthemums based on phenolic profiles and mechanisms underlying the protective effects of characteristic phenolics on oxidatively damaged erythrocyte.

In this study, phenolic profiles of chrysanthemums derived from five main species were determined for characterization of rationality of their application in tea, beverages and functional foods. A total of 41 phenolics including 3 phenolic acids, 17 flavones, 9 flavanones, 1 dihydroflavonol, 4 flavonols, 4 chalcones and 3 aurones were identified. The contents of 22 characteristic phenolics were simultaneously determined. Chrysanthemum morifolium cv. 'Qiju' (with abundant phenolics) and Coreopsis tinctoria Nutt. (with unique and abundant flavonoid aglycones and glycosides), exhibited excellent cellular antioxidant activities and strong market potentials. Chlorogenic acid, 3,5-dicaffeoylquinic acid and luteolin-7-O-glucoside largely contributing to cellular antioxidant activity of 'Qiju' by forming protective membrane around erythrocyte should be markers for quality control of 'Qiju'. Okanin, the gut microbial-produced metabolite of marein, possessed strong protective effect on oxidatively damaged erythrocyte via incorporating in membrane and entering cytoplasm. Okanin and marein should be markers for quality control of C. tinctoria.

Wheat alkylresorcinols protect human retinal pigment epithelial cells against H2O2-induced oxidative damage through Akt-dependent Nrf2/HO-1 signaling.

The protective effect of wheat alkylresorcinols (ARs) on human retinal pigment epithelium cells (ARPE-19) against oxidative stress and the possible underlying mechanism were investigated in this study. The results showed that ARs significantly inhibited 300 µM H2O2-induced ARPE-19 cell damage and reactive oxygen species (ROS) generation by 19% and 32%, respectively. Moreover, ARs treatment increased NF-E2-related factor 2 (Nrf2) signaling activation, which was evidenced by increased transcription of anti-oxidant responsive genes GCL, NQO1 and HO-1. Knockdown of Nrf2 through targeted siRNA alleviated ARs-mediated HO-1 transcription, and almost abolished ARs-mediated cytoprotection against H2O2 induced cell damage. Further studies showed that the protective effect of ARs was dependent on Akt activation. Taken together, these results demonstrated that ARs could protect ARPE-19 cells from oxidative stress induced cell damage possibly through Akt dependent Nrf2/HO-1 signaling.

Flavor formation in frying process of green onion (Allium fistulosum L.) deep-fried oil.

Fried allium oil has been widely used in traditional Chinese home cooking and recently has grown in popularity in the food manufacturing industry. Thus, physical and chemical changes during frying process were measured to investigate the flavor formation mechanism in green onion (Allium fistulosum L.) deep-fried oil. With the increase of the oil temperature, important variations took place when the temperature rose above 140 °C during the whole frying process. A detailed study of these changes was made from both macro and micro aspects. From a macro perspective, sensory attributes including burnt, fried, oily, cooked vegetable and salty were strengthened. Meanwhile, the reference points of the oil samples on the fingerprint chart were distinguishable from others by electronic nose. In addition, contents of furans and furanones, sulfur-containing compounds, aldehydes and alcohols increased sharply according to SAFE-GC-MS analysis from a microscopic point of view, and contents of unsaturated fatty acids dropped remarkably while the saturated ones increased. These changes were considered to be caused by interactions between carbohydrates, proteins and fats in the deep-fried system and thermo degradations of sugars, amino acids and fats. The results indicated that the stage, when frying at temperatures ranging from 140 °C to 165 °C, was the most significant period for the flavor formation of the deep-fried oil.