Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Chuanli Hou"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 18, Pp 120-127 (2024)
Using Arca subcrenata as the research object, this study explored the differences in the utilization of simulated digestion products of Arca subcrenata myofibrillar protein by probiotics, namely Lactiplantibacillus plantarun, Bifidobacterium bifidoba
Externí odkaz:
https://doaj.org/article/50bf69e71bc34ceeb79a4d0672fddd38
Autor:
Zhenzhen Xu, William Kwame Amakye, Zhengyu Ren, Yongzhao Xu, Wei Liu, Congcong Gong, Chiwai Wong, Li Gao, Zikuan Zhao, Min Wang, Tao Yan, Zhiming Ye, Jun Zhong, Chuanli Hou, Miao Zhao, Can Qiu, Jieqiong Tan, Xin Xu, Guoyan Liu, Maojin Yao, Jiaoyan Ren
Publikováno v:
Advanced Science, Vol 11, Iss 29, Pp n/a-n/a (2024)
Abstract In spite of recent advances in the field of undernutrition, current dietary therapy relying on the supply of high protein high calorie formulas is still plagued with transient recovery of impaired organs resulting in significant relapse of c
Externí odkaz:
https://doaj.org/article/78a4cc1e237a4eadb67472f84222fbc4
Publikováno v:
Food Frontiers, Vol 2, Iss 4, Pp 557-573 (2021)
Abstract With the improvement of living standards over the years, the demand for “delicious food” has been increasing rapidly. Accordingly, the hidden risks associated with these kinds of food have gradually been attracting attention and purines
Externí odkaz:
https://doaj.org/article/9c78aa8a80a04655896624c85ec33a88
Publikováno v:
Food Chemistry: X, Vol 13, Iss , Pp 100260- (2022)
Lentinus edodes (LE) is very popular in the world and also considered as high purine food. However, few focuses on purine types and its change during food processing. Here, we first compared 3 drying techniques, including roast-drying, freeze-drying,
Externí odkaz:
https://doaj.org/article/b8dd78d120864b408c891c69a5fc52d9
Publikováno v:
Biochemical and Biophysical Research Communications. 630:41-49
Hyperuricemia animal models have long been used for evaluating food-derived anti-hyperuricemia compounds. Fructose and potassium oxonate are commonly used for developing hyperuricemia mouse model. Recent research also developed spontaneous hyperurice
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1d6acc3d54c73f6dc10f3b99407349d5
https://doi.org/10.1016/j.bbrc.2022.09.043
https://doi.org/10.1016/j.bbrc.2022.09.043
Autor:
Juncheng Liu, Wanqian Sha, Yang Hu, Chuanli Hou, Jiaoyan Ren, Hong Jiang, Maojin Yao, Zhenzhen Xu
Publikováno v:
Free Radical Biology and Medicine. 178:7-17
Hyperuricemia (HUA) is a metabolic disorder caused by abnormal purine metabolism, the prevalence of which has increased worldwide. Here, a 3D organoid culture system for mimicking HUA in vitro was established using cultured human liver organoids. Liv
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::64598558606aab18b76295e79fe203b4
https://doi.org/10.1016/j.freeradbiomed.2021.11.023
https://doi.org/10.1016/j.freeradbiomed.2021.11.023
Publikováno v:
eFood. 2:296-306
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::029f106eef41bacb6fc4d441251a39fb
https://doi.org/10.53365/efood.k/147019
https://doi.org/10.53365/efood.k/147019
Publikováno v:
Foodfunction. 13(20)
Hyperuricemia is a purine metabolism disorder, with increasing prevalence worldwide. Here, a high throughput cell model for screening of antihyperuricemic compounds was set up. Human kidney cells (HK2 cells) were stimulated with adenosine and the res
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::74386c10dfac5adb83847847885e4346
https://pubmed.ncbi.nlm.nih.gov/36155703
https://pubmed.ncbi.nlm.nih.gov/36155703
Publikováno v:
Food Frontiers, Vol 2, Iss 4, Pp 557-573 (2021)
With the improvement of living standards over the years, the demand for “delicious food” has been increasing rapidly. Accordingly, the hidden risks associated with these kinds of food have gradually been attracting attention and purines have espe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0356cdb29e008bb1c804b7f74d79bb78
https://doi.org/10.1002/fft2.100
https://doi.org/10.1002/fft2.100