Proanthocyanidins isolated from lotus seed skin mitigate glycolipid metabolism disorder through the p38/Nrf2/NF-κB signaling pathway

Autor: Yi Yuhang, Li Tao, Lv Chenghao, He Wenjiang, Li Wenzhi, Zhou Xixin, Qin Si

Publikováno v: Acta Biochimica et Biophysica Sinica, Vol 56, Pp 1300-1310 (2024)

Lotus seed skin extract is rich in flavonoids, making it a promising candidate for developing health products. In a previous study, we found that proanthocyanidins from lotus seed skin, particularly proanthocyanidin B1 (PB1), can indirectly activate

Externí odkaz: https://doaj.org/article/9648f1c1f12c482db0324b8492e9912d

Research Progress on the Anti-ionizing Radiation Activity of Active Natural Products

Autor: WU Ming, JI Chenxuan, WU Xiaoyong, ZHENG Chuanjin, HE Wenjiang, LI Wenzhi, YIN Hui

Publikováno v: Shipin Kexue, Vol 44, Iss 11, Pp 390-400 (2023)

Ionizing radiation is a type of energy released by atoms in the form of electromagnetic waves (X-rays and γ-rays) or particles (α, β, or neutrons) with energy greater than 12 eV sufficient to ionize atoms or molecules. Ionizing radiation can direc

Externí odkaz: https://doaj.org/article/3535d60df2d84c3989345ce50e08e673

Streamlined Efficient Synthesis and Antioxidant Activity of γ-[Glutamyl] (n ≥1) -tryptophan Peptides by Glutaminase from Bacillus amyloliquefaciens.

Autor: He, Wenjiang¹ (AUTHOR) 18688485766@163.com, Huang, Xiaoling² (AUTHOR) 202121027725@mail.scut.edu.cn, Kelimu, Abulimiti³ (AUTHOR) abkaram@xjau.edu.cn, Li, Wenzhi¹ (AUTHOR) peter.wenzhi.li@infinitus-int.com, Cui, Chun² (AUTHOR) abkaram@xjau.edu.cn

Publikováno v: Molecules. Jul2023, Vol. 28 Issue 13, p4944. 13p.

Grafting chlorogenic acid enhanced the antioxidant activity of curdlan oligosaccharides and modulated gut microbiota.

Autor: Li H; DongTing Laboratory, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, 410125, China., He W; R&D Centre, Infinitus (China) Company Ltd., Guangzhou, 510520, China., Xu S; DongTing Laboratory, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, 410125, China.; Longping Branch, College of Biology, Hunan University, Changsha, 410125, China., Wang R; College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China., Ge S; DongTing Laboratory, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, 410125, China.; Longping Branch, College of Biology, Hunan University, Changsha, 410125, China., Xu H; DongTing Laboratory, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, 410125, China.; Longping Branch, College of Biology, Hunan University, Changsha, 410125, China., Shan Y; DongTing Laboratory, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, 410125, China.; Longping Branch, College of Biology, Hunan University, Changsha, 410125, China., Ding S; DongTing Laboratory, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, 410125, China.; Longping Branch, College of Biology, Hunan University, Changsha, 410125, China.

Publikováno v: Food chemistry: X [Food Chem X] 2023 Dec 16; Vol. 21, pp. 101075. Date of Electronic Publication: 2023 Dec 16 (Print Publication: 2024).