Zobrazeno 1 - 10
of 234
pro vyhledávání: '"Bailiang LI"'
Autor:
Deyu Liu, Yingxue Yue, Lijun Ping, Cuicui Sun, Tingting Zheng, Yang Cheng, Guicheng Huo, Bailiang Li
Publikováno v:
Antioxidants, Vol 13, Iss 9, p 1150 (2024)
Lactobacillus delbrueckii subsp. bulgaricus (L. bulgaricus) is one of the most commonly employed Lactobacillus in the food industry. Exopolysaccharides (EPS) of Lactobacillus, which are known to exhibit probiotic properties, are secondary metabolites
Externí odkaz:
https://doaj.org/article/dc1b1701d0614b868a5b766c7d6e5abf
Publikováno v:
Frontiers in Immunology, Vol 15 (2024)
Natural components of breast milk, human milk oligosaccharides (HMOs) and osteopontin (OPN) have been shown to have a variety of functional activities and are widely used in infant formulas. However, the preventive and therapeutic effects of both on
Externí odkaz:
https://doaj.org/article/562a8dd08e5c42a5979ee2b907c8d7d6
Autor:
Deyu Liu, Chunyan Li, Ting Cao, Xiuli Lv, Yingxue Yue, Shuang Li, Yang Cheng, Fei Liu, Guicheng Huo, Bailiang Li
Publikováno v:
Nutrients, Vol 16, Iss 8, p 1164 (2024)
Enterohemorrhagic Escherichia coli (EHEC) serotype O157:H7 is a commonly encountered foodborne pathogen that can cause hemorrhagic enteritis and lead to hemolytic uremic syndrome (HUS) in severe cases. Bifidobacterium is a beneficial bacterium that n
Externí odkaz:
https://doaj.org/article/979df7b89c0343769ba44f611af885e7
Autor:
Yifan Zhang, Ting Cao, Yuqi Wang, Rui Yang, Yu Han, Shuang Li, Deyu Liu, Yingxue Yue, Yun Cao, Bailiang Li, Song Wang, Guicheng Huo
Publikováno v:
Foods, Vol 13, Iss 6, p 958 (2024)
Bifidobacterium longum is a common probiotic; both viable and heat-inactivated Bifidobacterium longum have many probiotic effects, such as anticancer effects. But some mechanisms of anticancer effects are still unclear, especially for heat-inactivate
Externí odkaz:
https://doaj.org/article/c49aa1fb3a25451b87ca5a474eeb4970
Publikováno v:
Frontiers in Genetics, Vol 14 (2023)
Externí odkaz:
https://doaj.org/article/a03e09552b5d4cfab5d7fb69d70d1ee7
Autor:
Zhongjiang WANG, Yanan GUO, Shuangqi LIU, Bailiang LI, Zhen ZHANG, Jun LIU, Zhen FENG, Zengwang GUO
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 3, Pp 40-48 (2023)
This article explored the effect of insoluble okara fiber (IOF) on the properties of okara protein (SOP) emulsion. The effects of different concentrations of IOF (0.25 wt%, 0.50 wt%, 0.75 wt% and 1.00 wt%) on the microstructure, interfacial activity,
Externí odkaz:
https://doaj.org/article/30dc933b9a254c25bbff33d08e5f9d15
Autor:
Ting CAO, Lina ZHAO, Qingxue CHEN, Yingxue YUE, Xiuli LÜ, Lijun PING, Bailiang LI, Guicheng HUO
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 23, Pp 11-18 (2022)
Cow milk protein allergy is one of the most common food allergic reactions in early childhood and often persists through adult life. Probiotics have influence on the intestinal microbiota and modulate the immune response. They may be tools that preve
Externí odkaz:
https://doaj.org/article/cbe0b3546b0a4c5aa4b151dc6124fef1
Publikováno v:
CyTA - Journal of Food, Vol 20, Iss 1, Pp 149-157 (2022)
The effects of lipid peroxidation on rice bran protein (RBP) structure was examined through Raman Spectroscopy. 2,2’-azobis (2-amidinopropane) dihydrochloride (AAPH), acrolein, and malondialdehyde (MDA) are chosen for lipid peroxidation. Incubation
Externí odkaz:
https://doaj.org/article/b9c3a45a91964f378ad553149a64e1f9
Autor:
Lina Zhao, Fengyi Shi, Qinggang Xie, Yifan Zhang, Smith Etareri Evivie, Xuetong Li, Shengnan Liang, Qingxue Chen, Bowen Xin, Bailiang Li, Guicheng Huo
Publikováno v:
Journal of Dairy Science, Vol 105, Iss 9, Pp 7190-7202 (2022)
ABSTRACT: Milk protein is one of the major food allergens. As an effective processing method, fermentation may reduce the potential allergenicity of allergens. This study aimed to evaluate the therapeutic potential of co-fermented milk protein using
Externí odkaz:
https://doaj.org/article/63b7cf3a084c4c9e9bef6c4639d76cdd
Autor:
Yingxue Yue, Yuqi Wang, Rui Yang, Deyu Liu, Yang Cheng, Shuang Li, Lenan Sun, Bailiang Li, Guicheng Huo
Publikováno v:
Journal of Functional Foods, Vol 107, Iss , Pp 105699- (2023)
Exopolysaccharides (EPS) are biological macromolecules produced by Bifidobacterium to the outside of the cell wall during growth and metabolism. The EPS of Bifidobacterium have anti-inflammatory and antimicrobial activities and could regulate the imm
Externí odkaz:
https://doaj.org/article/83cc36f0705e440dbd076f9c050beb5c