The Non-Covalent Interactions and In Vitro Radical Scavenging Activities of the Caseinate-Galangin and Caseinate-Genistein Complexes

Autor: Chun-Min Ma, Xin-Huai Zhao

Publikováno v: Antioxidants, Vol 8, Iss 9, p 354 (2019)

Non-covalent interactions and in vitro radical scavenging activities of the complexes formed by the commercial milk protein product caseinate and one of the two polyphenols (galangin and genistein) were assessed by the multi-spectroscopic techniques,

Externí odkaz: https://doaj.org/article/09d662b7a88f4b2a96584b64c24e8cf5

Hsp90 Is a Novel Target Molecule of CDDO-Me in Inhibiting Proliferation of Ovarian Cancer Cells.

Autor: Dong-Jun Qin, Cai-Xia Tang, Li Yang, Hu Lei, Wei Wei, Ying-Ying Wang, Chun-Min Ma, Feng-Hou Gao, Han-Zhang Xu, Ying-Li Wu

Publikováno v: PLoS ONE, Vol 10, Iss 7, p e0132337 (2015)

Synthetic triterpenoid methyl-2-cyano-3, 12-dioxooleana-1, 9(11)-dien-28-oate (CDDO-Me) has been shown as a promising agent against ovarian cancer. However, the underlying mechanism is not well understood. Here, we demonstrate that CDDO-Me directly i

Externí odkaz: https://doaj.org/article/0cefc8407a8c4d208373376ab00fdb44

In vitro evaluation of probiotic properties of Lactobacillus acidophilus AD125 and antagonism against Escherichia coli O157:H7 adhesion to Caco-2 cell

Autor: Tong-lin Xing, Xin Bian, Chun-min Ma, Yang Yang, Xiao-fei Liu, Yan Wang, Jing Fan, Na Zhang

Publikováno v: Food & Function. 14:2472-2480

AD125 showed antibacterial activity against E. coli O157:H7 and probiotic properties. It mainly antagonizes the adhesion of E. coli O157:H7 to Caco-2 cells through exclusion and competition.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8546a46908067a40da1ade6c440ee9d5
https://doi.org/10.1039/d2fo03200g

Structural and functional properties characterization of soy protein isolate and sodium alginate interpenetrating polymer network hydrogels

Autor: Yang Yang, Can Zhang, Xin Bian, Li‐kun Ren, Chun‐min Ma, Yue Xu, Dan Su, Lian‐zhong Ai, Ming‐feng Song, Na Zhang

Publikováno v: Journal of the Science of Food and Agriculture.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e0157a7efe3189d34bc45ce593d10ccc
https://doi.org/10.1002/jsfa.12736

Evaluation of volatile flavor compounds in rice with different degrees of roasting based on GC-IMS and PCA analysis

Autor: Zi-yan WANG, Bo-xin DOU, Chun-min MA, Yun-liang ZHANG, Ying LIU, Na ZHANG

Publikováno v: Food Science and Technology, Volume: 43, Article number: e100222, Published: 21 NOV 2022
Food Science and Technology v.43 2023
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

The differences of volatile odorants of rice at different roasting levels were analyzed by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) using fingerprints combined with principal component analysis (PCA). GC-IMS and PCA could di

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4e5347d8a11e89ee06892a5840923437
https://doi.org/10.1590/fst.100222