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Akademický článek

The anti-cancerous mechanism of licochalcone A on human hepatoma cell HepG2 based on the miRNA omics

Autor: Jun Wang, Xiuxiu Zhang, Zhijing Ni, Elnur Elam, Kiran Thakur, Kexin Li, Chuyan Wang, Jianguo Zhang, Zhaojun Wei

Publikováno v: Food Science and Human Wellness, Vol 12, Iss 4, Pp 1136-1148 (2023)

To explore the function of licochalcone A as an anticancer phytochemical on HepG2 cells and investigate its potential mechanisms, we analyzed the microRNAs (miRNAs) expression profile of HepG2 cells in response to licochalcone A (70 μmol/L) in vitro

Externí odkaz: https://doaj.org/article/426f1afc102e4966af59c21b31e7f5b9

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Akademický článek

The structure and flavor of low sodium seasoning salts in combination with different sesame seed meal protein hydrolysate derived Maillard reaction products

Autor: Long-Teng Hu, Elnur Elam, Zhi-Jing Ni, Yi Shen, Bing Xia, Kiran Thakur, Li Jiang, Jian-Guo Zhang, Zhao-Jun Wei

Publikováno v: Food Chemistry: X, Vol 12, Iss , Pp 100148- (2021)

In recent years, Maillard peptides have attracted considerable attention of food researchers due to their distinct flavor properties in food processing. We investigated the structure and flavor properties of the newly developed low-sodium seasoning s

Externí odkaz: https://doaj.org/article/a7c3a55bd2cf4f4da60085289faa7936

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Akademický článek

Recent advances on bioactive food derived anti-diabetic hydrolysates and peptides from natural resources

Autor: Elnur Elam, Jun Feng, Yan-Mei Lv, Zhi-Jing Ni, Ping Sun, Kiran Thakur, Jian-Guo Zhang, Yi-Long Ma, Zhao-Jun Wei

Publikováno v: Journal of Functional Foods, Vol 86, Iss , Pp 104674- (2021)

In recent years, burgeoning reports have emphasized that food-derived peptides and protein hydrolysates can confer additional health benefits beyond nutritional role. The biologically active peptides are regarded as nutraceuticals and functional food

Externí odkaz: https://doaj.org/article/ae776af14a0743fb8b8ea3362e50eaf2

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Juglone, a novel activator of ferroptosis, induces cell death in endometrial carcinoma Ishikawa cells

Autor: Fan Zhang, Elnur Elam, Jian-Guo Zhang, Kiran Thakur, Zhao-Jun Wei, Zhi-Jing Ni, Yuan-Yuan Zhang, Shaoyun Wang

Publikováno v: Food & Function. 12:4947-4959

Ferroptosis is a novel iron-dependent cell death pathway mainly caused by an abnormal redox state and associated with various diseases including cancer. Recently, much attention has been paid to natural compounds that are involved in its activation a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3676a18d2f9dfa3b2fddfca58b535a74
https://doi.org/10.1039/d1fo00790d

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Effects of nitric oxide on postharvest storage quality of Lycium barbarum fruit

Autor: Elnur ELAM, Yan-Mei LV, Wei WANG, Kiran THAKUR, Wen-Ping MA, Zhi-Jing NI, Zhao-Jun WEI

Publikováno v: Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e84122, Published: 14 OCT 2022

To investigate the effects of nitric oxide (NO) on the postharvest physiology and storage quality of Lycium barbarum, fruits were treated with different concentrations of sodium nitroprusside (SNP), which was used as NO donor. Results showed that SNP

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::38a6f2f03987a35e5d35fb43c5df55bf
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101356

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The structure and flavor of low sodium seasoning salts in combination with different sesame seed meal protein hydrolysate derived Maillard reaction products

Autor: Bing Xia, Elnur Elam, Long-Teng Hu, Jian-Guo Zhang, Kiran Thakur, Zhao-Jun Wei, Yi Shen, Li Jiang, Zhi-Jing Ni

Publikováno v: Food Chemistry: X, Vol 12, Iss, Pp 100148-(2021)
Food Chemistry: X

Graphical abstract
Highlights • The structural and physicochemical properties of a low sodium MRPs were investigated.. • Different MRPs low sodium seasoning salts had better flavor characteristics. • CMS had the largest bulk density and th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f00c7d0b21ba6ab9acd3f13c0fcf473b
http://www.sciencedirect.com/science/article/pii/S2590157521000365

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LC-MS/MS targeting analysis of terpenoid metabolism in Carya cathayensis at different developmental stages

Autor: Elnur Elam, Fan Zhang, Kiran Thakur, Jian-Guo Zhang, Zhao-Jun Wei, Zhi-Jing Ni, Shaoyun Wang, Yuan-Yuan Zhang

Publikováno v: Food Chemistry. 366:130583

Terpenoid metabolism at different developmental stages of Carya cathayensis was elucidated based on LC-MS/MS analysis and multi-omics. Terpenoid metabolites 2-hydroxy-1,4-naphoquinone and 3-hydroxybenzoic acid reached the maximum at 105 days after po

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4ab285da88f4cf4080faf6217a639ac0
https://doi.org/10.1016/j.foodchem.2021.130583

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Effects of different sulfur-containing substances on the structural and flavor properties of defatted sesame seed meal derived Maillard reaction products

Autor: Bing Xia, Elnur Elam, Long-Teng Hu, Jian-Guo Zhang, Yi Shen, Kiran Thakur, Zhi-Jing Ni, Zhao-Jun Wei

Publikováno v: Food Chemistry. 365:130463

Lately, plant derived proteins have been used extensively to produce Maillard reaction products (MRPs) for the preparation of various functional food products. We evaluated the effects of cysteine (Cys), methionine (Met), and thiamine (Thi) on the co

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d8e80308af57cd2360debd47487869d9
https://doi.org/10.1016/j.foodchem.2021.130463

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Characterization of functional chocolate formulated using oleogels derived from β-sitosterol with γ-oryzanol/lecithin/stearic acid

Autor: Yi-Long Ma, Yue Wang, Bing Xia, Ping Sun, Elnur Elam, Kiran Thakur, Zhi-Jing Ni, Zhao-Jun Wei

Publikováno v: Food Chemistry. 360:130017

With an aim to prepare the functional chocolate, corn oil was used as the base oil and β-sitosterol was combined with oryzanol/stearic acid/lecithin to prepare respective oleogels (GO, SO, and LO). Oleogels (12%) were prepared by adding compound ole

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::43d247cc63f2152c97dcf797565b7530
https://doi.org/10.1016/j.foodchem.2021.130017

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