Novel antioxidant peptides identified from coix seed by molecular docking, quantum chemical calculations and invitro study in HepG2 cells.

Autor: Igbokwe CJ; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China; Department of Food Science and Technology, University of Nigeria Nsukka, Nigeria., Feng Y; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China., Louis H; Computational and Bio-Simulation Research Group, University of Calabar, Calabar, Nigeria; School of Chemistry, University of Leeds, Leeds LS2 9JT, United Kingdom., Benjamin I; Computational and Bio-Simulation Research Group, University of Calabar, Calabar, Nigeria., Quaisie J; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China; Chemistry and Nutrition Research Division, Food Research Institute, Accra, Ghana., Duan Y; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China. Electronic address: dyq101@ujs.edu.cn., Tuly JA; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China., Cai M; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China., Zhang H; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China. Electronic address: zhanghh@ujs.edu.cn.

Publikováno v: Food chemistry [Food Chem] 2024 May 15; Vol. 440, pp. 138234. Date of Electronic Publication: 2023 Dec 20.

Assessment of cell wall degrading enzymes by molecular docking and dynamics simulations: Effects of novel infrared treatment.

Autor: Liu Y; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China., Qu W; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China. Electronic address: wqu@ujs.edu.cn., Liu Y; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China., Feng Y; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China., Ma H; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China., Tuly JA; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China.

Publikováno v: International journal of biological macromolecules [Int J Biol Macromol] 2024 Feb; Vol. 258 (Pt 1), pp. 128825. Date of Electronic Publication: 2023 Dec 17.

Enhanced fermentable sugar production in lignocellulosic biorefinery by exploring a novel corn stover and configuring high-solid pretreatment conditions.

Autor: Zabed HM; School of Life Sciences, Guangzhou University, Guangzhou 510006, Guangdong Province, China; School of Food & Biological Engineering, Jiangsu University, 301, Xuefu Road, Zhenjiang 212013, Jiangsu, China., Akter S; School of Food & Biological Engineering, Jiangsu University, 301, Xuefu Road, Zhenjiang 212013, Jiangsu, China., Dar MA; School of the Environment and Safety Engineering, Biofuels Institute, Jiangsu University, Zhenjiang 212013, Jiangsu, China., Tuly JA; School of Food & Biological Engineering, Jiangsu University, 301, Xuefu Road, Zhenjiang 212013, Jiangsu, China., Kumar Aswathi M; College of Natural Resources and Environment, Northwest A & F University, Yangling, Shaanxi 712100, China., Yun J; School of Food & Biological Engineering, Jiangsu University, 301, Xuefu Road, Zhenjiang 212013, Jiangsu, China., Li J; School of Life Sciences, Guangzhou University, Guangzhou 510006, Guangdong Province, China., Qi X; School of Life Sciences, Guangzhou University, Guangzhou 510006, Guangdong Province, China; School of Food & Biological Engineering, Jiangsu University, 301, Xuefu Road, Zhenjiang 212013, Jiangsu, China. Electronic address: qxh@ujs.edu.cn.

Publikováno v: Bioresource technology [Bioresour Technol] 2023 Oct; Vol. 386, pp. 129498. Date of Electronic Publication: 2023 Jul 16.

Ultrasound Intensify the Flavonoid Production of the Willow Bracket Mushroom, Phellinus igniarius (Agaricomycetes), Fermentation Mycelia.

Autor: Dong Y; School of Food and Biological Engineering, Institute of Food Physical Processing, International Joint Research Center for Food Physical Processing, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, P.R. China; Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, National Agricultural Science & Technology Center (NASC), 9 Hupan West Road, Tianfu New Area, Chengdu, 610000, P.R. China., Ma H; School of Food and Biological Engineering, Institute of food physical processing, Jiangsu University., Rashid MT; School of Food Science and Technology, Henan University of Technology, 100 Lianhua Street, High-tech Zone, Zhengzhou Henan 450001, P.R. China., Tuly JA; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang Jiangsu 212013, China., Guo Y; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang Jiangsu 212013, China., Ye X; School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, P.R. China; Department of Biosystems Engineering and Soil Science, University of Tennessee, Knoxville 37996, Tennessee, USA., Sun L; School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, P.R. China., Wu B; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang Jiangsu 212013, China., Zhou C; School of Food and Biological Engineering, Institute of Food Physical Processing, International Joint Research Center for Food Physical Processing, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, P.R. China., He R; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang Jiangsu 212013, China., Gan B; Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, National Agricultural Science & Technology Center (NASC), 9 Hupan West Road, Tianfu New Area, Chengdu, 610000 P.R. China., Wang T; Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, National Agricultural Science & Technology Center (NASC), 9 Hupan West Road, Tianfu New Area, Chengdu, 610000 P.R. China., Chen M; Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, National Agricultural Science & Technology Center (NASC), 9 Hupan West Road, Tianfu New Area, Chengdu, 610000 China., Wu D; Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, National Agricultural Science & Technology Center (NASC), 9 Hupan West Road, Tianfu New Area, Chengdu, 610000 China.

Publikováno v: International journal of medicinal mushrooms [Int J Med Mushrooms] 2023; Vol. 25 (12), pp. 55-64.

Highly stable, antihypertensive, and antioxidative peptide production from Apostichopus japonicus by integrated enzymatic membrane reactor and nanofilter-purification mechanism.

Autor: Quaisie J; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, People's Republic of China. mhl@ujs.edu.cn., Ma H; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, People's Republic of China. mhl@ujs.edu.cn.; Key Laboratory for Physical Processing of Agricultural Products, Jiangsu University, Zhenjiang, China., Guo Y; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, People's Republic of China. mhl@ujs.edu.cn., Tuly JA; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, People's Republic of China. mhl@ujs.edu.cn., Igbokwe CJ; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, People's Republic of China. mhl@ujs.edu.cn.; Department of food science and technology, University of Nigeria Nsukka, Enugu State, Nigeria., Ekumah JN; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, People's Republic of China. mhl@ujs.edu.cn., Akpabli-Tsigbe NDK; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, People's Republic of China. mhl@ujs.edu.cn., Yanhua D; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, People's Republic of China. mhl@ujs.edu.cn., Liu D; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, People's Republic of China. mhl@ujs.edu.cn.

Publikováno v: Food & function [Food Funct] 2022 Feb 21; Vol. 13 (4), pp. 2306-2322. Date of Electronic Publication: 2022 Feb 21.