Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Xichun Peng"'
Publikováno v:
Critical Reviews in Food Science and Nutrition. 62:8319-8334
There is a growing scientific view that the improvement of cancer by nonstarch polysaccharides (NSPs) is mediated by intestinal microbiota. Intestinal bacteria affect the supply of methyl donor substances and influence N6-methyladenosine (m6A) RNA me
Publikováno v:
Journal of Food Science. 85:1939-1947
Mucin 2 (MUC2) is the skeleton of colonic mucus that comprises the physical intestinal barrier. Different dietary polysaccharides may affect colonic mucus at different extents. The effect of pectin on MUC2 production is contradictory. To investigate
Publikováno v:
Journal of Functional Foods, Vol 59, Iss, Pp 309-318 (2019)
Inflammatory bowel disease (IBD) has affected an increasing number of people worldwide while alliin has antibiotic effects and is able to alleviate inflammation. We aim to figure out whether pre-consumption of alliin prevents IBD and better understan
Publikováno v:
Journal of Agricultural and Food Chemistry. 66:10598-10607
Spiral dextrin subfraction (SD-40) obtained through enzyme debranching and gradient ethanol precipitation could interact with vitamin E (VE) or soy isoflavone (SIO) to form V-type inclusion complexes. The formation of two inclusion complexes was conf
Publikováno v:
Food research international (Ottawa, Ont.). 138
Osteoporosis is a worldwide epidemic, and certain functional foods can alleviate osteoporosis with great efficiency. Here, in a dexamethasone-induced osteoporosis rat model, it was proved that APS could restore the bone mineral density (BMD) and repa
Publikováno v:
Journal of Agricultural and Food Chemistry. 65:8744-8753
In this study, the preparation and structural properties of spiral dextrin (SD)/vitamin E and SD/soy isoflavone inclusion complexes were studied. SD was obtained from debranched normal maize starch using isoamylases. After fractionation using a novel
Publikováno v:
Food Hydrocolloids. 69:473-482
Native waxy maize starch was treated at a moisture content of 30% by microwave irradiation for 5 min, 10 min and 20 min, respectively. The molecular structure and physical properties of waxy maize starch were characterized. Compared with native maize
Publikováno v:
Journal of Food Science. 82:1254-1263
Tons of grape pomace which still contained a rich amount of plant polyphenols, is discarded after winemaking. Plant polyphenols have multi‐functional activities for human body. In this study, polyphenols of pomaces from Muscadinia rotundifolia“No
Publikováno v:
Journal of Food Science and Technology. 53:4224-4233
The physicochemical properties and nanostructure of mixtures of egg albumen protein (EAP) and gelatin from under-utilised grass carp (Ctenopharyngodon idella) skins were studied. The gelatin with 1% EAP had an acceptable gel strength. The addition of
Publikováno v:
Journal of Food Science. 81:H2831-H2840
In our previous study, an antihypertensive protein hydrolysate was prepared from sardine. This study aimed to investigate the composition of sardine protein hydrolysate (SPH) and it's in vivo antihypertensive effect. SPH was separated sequentially wi