Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Shengkun Xia"'
Autor:
Hui Wang, Xiaojun Huang, Shengkun Xia, Chunhua Chen, Xiaomin Chen, Yanli Zhang, Mohamed A. Farag, Jianbo Xiao, Shaoping Nie
Publikováno v:
Journal of Advanced Research, Vol 52, Iss , Pp 73-88 (2023)
Introduction: Dietary fiber and flavonoids are promising drugs reported in the treatment of inflammatory bowel disease (IBD). However, it is unclear the interaction between dietary fiber and flavonoids in gut health. Objective: The therapeutic effect
Externí odkaz:
https://doaj.org/article/d029326188cd4578b915d4c039a74a85
Autor:
Hui Wang, Xiaojun Huang, Shengkun Xia, Xiaomin Chen, Chunhua Chen, Yanli Zhang, Jianbo Xiao, Shaoping Nie
Publikováno v:
Food Frontiers, Vol 4, Iss 1, Pp 459-473 (2023)
Abstract Kale has been reported to have potential alleviating effects on colitis. However, the functional activities of kale dietary fibers and kale flavonoids (KF), as well as the effects of their combined use, were currently unknown. In this study,
Externí odkaz:
https://doaj.org/article/801a6a6c9dc849089c6941fe38276c17
Autor:
Hongmei Yin, Yadong Zhong, Hui Wang, Jielun Hu, Shengkun Xia, Yuandong Xiao, Shaoping Nie, Mingyong Xie
Publikováno v:
Journal of Advanced Research, Vol 35, Iss , Pp 153-168 (2022)
Introduction: Colonic urea-nitrogen metabolites have been implicated in the pathogenesis of certain diseases which can be affected by environmental factors. Objectives: We aimed to explore the influence of ambient humidity on colonic urea-nitrogen me
Externí odkaz:
https://doaj.org/article/fc101fc1b7ae41a7a9071ea4b13985d1
Autor:
Hui Wang, Hongmei Yin, Yadong Zhong, Jielun Hu, Shengkun Xia, Zixuan Wang, Shaoping Nie, Mingyong Xie
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 1994-2003 (2022)
Coix lachryma-jobi L. seed is an important food item in Asia with culinary and medicinal values. The effects of non-fermented coix seed (NFC), fermented coix seed with Lactobacillus plantarum NCU137 (FC) and polysaccharides from NFC, FC (FCP) on mice
Externí odkaz:
https://doaj.org/article/4ac61b5e50b246078347acf27466e8d2
Autor:
Chunhua Chen, Hui Wang, Tao Hong, Xiaojun Huang, Shengkun Xia, Yanli Zhang, Xiaomin Chen, Yadong Zhong, Shaoping Nie
Publikováno v:
Food Chemistry: X, Vol 13, Iss , Pp 100190- (2022)
Both tea polysaccharides (TPS) and tea polyphenols (TPP) are promising in the treatment of inflammatory bowel disease (IBD). However, the effects of their combination against IBD are still unknown. In the present study, the therapeutic effects of TPS
Externí odkaz:
https://doaj.org/article/93bbce43f78a48fb96989fd166bb93fd
Autor:
Hui Wang, Xiaojun Huang, Shengkun Xia, Xiaomin Chen, Chunhua Chen, Yanli Zhang, Jianbo Xiao, Shaoping Nie
Publikováno v:
Food Frontiers. 4:459-473
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d2eda51c98844b0758551e8c520d5768
https://doi.org/10.1002/fft2.191
https://doi.org/10.1002/fft2.191
Autor:
Mingyong Xie, Hui Wang, Shengkun Xia, Yadong Zhong, Yuandong Xiao, Jielun Hu, Shaoping Nie, Hongmei Yin
Publikováno v:
Journal of Advanced Research
Journal of Advanced Research, Vol 35, Iss, Pp 153-168 (2022)
Journal of Advanced Research, Vol 35, Iss, Pp 153-168 (2022)
Graphical abstract
Highlights • Plasma urea was increased along with erythrocyte Na+/K+ -ATPase activity reduced and abnormal erythrocyte morphologies appeared during 14-day high relative humidity (90 ± 2%) exposure. • Shortly after 12-h an
Highlights • Plasma urea was increased along with erythrocyte Na+/K+ -ATPase activity reduced and abnormal erythrocyte morphologies appeared during 14-day high relative humidity (90 ± 2%) exposure. • Shortly after 12-h an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::274f8dceb49c653fb2f8d9b469568c1d
http://europepmc.org/articles/PMC8721250
http://europepmc.org/articles/PMC8721250
Publikováno v:
Food chemistry. 374
This work established an effective method for kale flavonoids enrichment by resins. Resin screening, adsorption kinetics and isotherms, dynamic adsorption and desorption tests were conducted to optimize the appropriate resins and enrichment condition
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2970fa9f1079ea95f3e2b7bba004d725
https://pubmed.ncbi.nlm.nih.gov/34906804
https://pubmed.ncbi.nlm.nih.gov/34906804
Publikováno v:
Food chemistry. 314
This study aimed to investigate the effect of fermentation with Lactobacillus plantarum NCU137 on the nutritional, sensory and stability properties of Coix (Coix lachryma-jobi L.) seed. The nutritional compounds, including free amino acid, free fatty
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f140bc8cd6dda09e82e44122736907af
https://pubmed.ncbi.nlm.nih.gov/31954941
https://pubmed.ncbi.nlm.nih.gov/31954941