Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Rugang Zhu"'
Autor:
Wei Zhang, Mengru Jin, Hong Wang, Siqi Cheng, Jialu Cao, Dingrong Kang, Jingnan Zhang, Wei Zhou, Longteng Zhang, Rugang Zhu, Donghong Liu, Guanchen Liu
Publikováno v:
Foods, Vol 13, Iss 12, p 1804 (2024)
This study investigated the impact of different preheat treatments on the emulsifying and gel textural properties of soy protein with varying 11S/7S ratios. A mixture of 7S and 11S globulins, obtained from defatted soybean meal, was prepared at diffe
Externí odkaz:
https://doaj.org/article/d58b01949bc844d0a7fb263908a0a35f
Autor:
Chong Ning, Yuhan Jiao, Jiaqi Wang, Weiwei Li, Jingqiu Zhou, Yi-Chieh Lee, Dik-Lung Ma, Chung-Hang Leung, Rugang Zhu, Hui-Min David Wang
Publikováno v:
Food Science and Human Wellness, Vol 11, Iss 5, Pp 1121-1133 (2022)
ABSTRACT: Diabetes has become a global concern at present, among which type 2 diabetes mellitus (T2DM) accounts for approximately 90 %–95 % of patients. T2DM is a type of metabolic disorder syndrome that results from a genetic defect, and it is bas
Externí odkaz:
https://doaj.org/article/356a2da564b047f3874c5e607ca502c9
Publikováno v:
Journal of Functional Foods, Vol 34, Iss , Pp 440-446 (2017)
Haw pectin pentaglaracturonide (HPPS) significantly lowered the liver weights, hepatic triglycerides (TG) and total lipid levels of high-fat fed mice compared to those of high-fat control (HFC) mice, after 10 weeks administration. Similarly, high fat
Externí odkaz:
https://doaj.org/article/107ce9de26174cc78bfa745fce551a1d
Autor:
Chengying Liu, Yueling Sun, Ruochen Bi, Rugang Zhu, Mingyang Fu, Jingyi Miao, Cao Xiangyu, Shuai Wang, Liu Jianli
Publikováno v:
Environmental toxicologyREFERENCES. 37(5)
Cooking oil fumes (COFs) are main pollutants in kitchen and indoor air, which threaten human health. Exposure to COFs can cause respiratory diseases and impair pulmonary function. To investigate the toxicity of COFs on human bronchial epithelial cell
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0b6ea9fabc7bce131d375e3d340769c2
https://pubmed.ncbi.nlm.nih.gov/35060675
https://pubmed.ncbi.nlm.nih.gov/35060675
Autor:
Lijiao Zhang, Congya Wang, Gang Chen, Youfeng Jia, Jungang Fan, Chong Ning, Yu Wang, Fengwen Yan, Rugang Zhu
Publikováno v:
Carbohydrate Polymers. 217:90-97
Pectin oligosaccharides (POSs) have prebiotic and antiglycation activities in vitro, but the specific structure-activity relationship is unclear. In this study, POSs were obtained by enzymatic and ultrasound-assisted enzymatic degradation of pectin p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e07da7a276a2995e6c59c09a4a671de2
https://doi.org/10.1016/j.carbpol.2019.04.032
https://doi.org/10.1016/j.carbpol.2019.04.032
Autor:
Chunyun Zhuang, Jianli Liu, Tiejing Li, Zhenhua Duan, Gang Chen, Congya Wang, Mengling Hong, Chong Ning, Feifei Shang, Lijiao Zhang, Rugang Zhu, Fengqing Hu
Publikováno v:
Food & Function. 10:8081-8093
Pectin oligosaccharides (POSs) can not only be used as prebiotics to promote the growth of beneficial bacteria in the intestine but also can be used as natural food-borne antiglycation agents to inhibit the formation of advanced glycation end product
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d75cb544ebe0264b1ee75e2707654cd6
https://doi.org/10.1039/c9fo01041f
https://doi.org/10.1039/c9fo01041f
Autor:
Chuan Wang, Yuxin Zhang, Jungang Fan, Yifei Liu, Xue Peng, Feifei Shang, Zhenhua Duan, Rugang Zhu, Tianze Yang, Gang Chen, Xiaoyi Sun, Ning Wang, Jingnan Zhang
Publikováno v:
Food Chemistry. 373:131571
Pectin oligosaccharides with a molecular weight greater than 700 Da was obtained from the pomace of kiwi (Actinidia arguta). Based on characteristics analysis and inhibitory activity of advanced glycation end products (AGEs) formation in vitro, the t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9aa23223fe6ecc70875fccd8e8aa581d
https://doi.org/10.1016/j.foodchem.2021.131571
https://doi.org/10.1016/j.foodchem.2021.131571
Publikováno v:
Journal of Functional Foods, Vol 34, Iss, Pp 440-446 (2017)
Haw pectin pentaglaracturonide (HPPS) significantly lowered the liver weights, hepatic triglycerides (TG) and total lipid levels of high-fat fed mice compared to those of high-fat control (HFC) mice, after 10 weeks administration. Similarly, high fat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1154292941259b23de8666639869502a
https://doi.org/10.1016/j.jff.2017.04.030
https://doi.org/10.1016/j.jff.2017.04.030
Publikováno v:
Chemico-Biological Interactions. 272:153-159
Haw pectin penta-oligogalacturonide (HPPS) has important role in improving cholesterol metabolism and promoting the conversion of cholesterol to bile acids (BA) in mice fed high-cholesterol diet (HCD). However, the mechanism is not clear. This study
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4fb7248913170b188004ea824dbe6012
https://doi.org/10.1016/j.cbi.2017.05.018
https://doi.org/10.1016/j.cbi.2017.05.018
Autor:
Lijiao Zhang, Yu Wang, Xinyu Zhang, Congya Wang, Chong Ning, Fengqing Hu, Rugang Zhu, Gang Chen
Publikováno v:
Food chemistry. 286
The crude polysaccharide was extracted from hawthorn (Crataegus pinnatifida Bunge. Var. major) and a salt-eluted polysaccharide (SPS-2) was fractionated by DEAE cellulose-52 chromatography. Monosaccharide composition and Fourier-transform infrared (F
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8d7771071021122979c6cec7829b4c95
https://pubmed.ncbi.nlm.nih.gov/30827585
https://pubmed.ncbi.nlm.nih.gov/30827585