Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Wanwen Liao"'
Autor:
Wen Huang, Linhui Lao, Yuliang Deng, Ziwei Li, Wanwen Liao, Shan Duan, Suyao Xiao, Yong Cao, Jianyin Miao
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Casein phosphopeptides (CPPs) are good at calcium-binding and intestinal calcium absorption, but there are few studies on the osteogenic activity of CPPs. In this study, the preparation of casein phosphopeptide calcium chelate (CPP-Ca) was optimized
Externí odkaz:
https://doaj.org/article/a9fd80d8381a4a3481c9e59ff3b1b1ea
Publikováno v:
Process Biochemistry. 130:78-86
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9ac39da2bffa0069c8fa71620217f67b
https://doi.org/10.1016/j.procbio.2023.03.031
https://doi.org/10.1016/j.procbio.2023.03.031
Autor:
Pantian Huang, Jianyin Miao, Wanwen Liao, Congshu Huang, Bingbing Chen, Yingkun Li, Xianghua Wang, Yan Yu, Xingtang Liang, Haishan Zhao, Yong Cao
Publikováno v:
Food & Function. 14:1446-1458
The tyrosinase inhibitory peptides screened from pearl shell meat hydrolysate can effectively inhibit tyrosinase activity and reduce melanin content.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::90ee4053c0428e3f1eb9f6701344451d
https://doi.org/10.1039/d2fo03105a
https://doi.org/10.1039/d2fo03105a
Publikováno v:
Journal of Agricultural and Food Chemistry. 68:2091-2098
In this study, we used reversed-phase high performance liquid chromatography (LC) to isolate three novel peptides with calcium-chelating capacity from tilapia bone collagen hydrolysate. Using LC-tandem mass spectrometry, we determined the amino acid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::12ec45f715666f16d1fc595e8e6783f5
https://doi.org/10.1021/acs.jafc.9b07602
https://doi.org/10.1021/acs.jafc.9b07602
Autor:
Wen, Huang, Kenan, Yu, Meng, Kang, Qiaoe, Wang, Wanwen, Liao, Peng, Liang, Guo, Liu, Yong, Cao, Jianyin, Miao
Publikováno v:
Food Research International. 162:111993
On the basis of our previous study that 133 peptides were identified from the tilapia scale peptide-calcium chelate, the potential osteogenic peptide monomers through the calcium-binding properties of peptides and molecular docking were screened, and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d006c0c9b0fa045c46248df72ae99057
https://doi.org/10.1016/j.foodres.2022.111993
https://doi.org/10.1016/j.foodres.2022.111993
Autor:
Wanwen Liao, Suyao Xiao, Jianyin Miao, Meng Kang, Shan Duan, Yong Cao, Yingmin Jia, Hongwu Ji, Qiang Wang
Publikováno v:
Food & Function. 9:6577-6585
Oyster, which is rich in protein and widely used as a marine traditional Chinese medicine, was believed to have good curative effects in health care and on chronic diseases. This study was designed to evaluate the anti-fatigue and anti-oxidant effect
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f47a660e36eddd4d5e718cf8646a5a01
https://doi.org/10.1039/c8fo01879k
https://doi.org/10.1039/c8fo01879k
Autor:
Hanmei Xu, Yaqi Lan, Jianyin Miao, Wen Huang, Guo Liu, Baoyan Guo, Li Lin, Yong Cao, Jianpeng Xue, Wanwen Liao
Publikováno v:
LWT. 149:112035
The optimal conditions for preparation of egg white peptides-calcium chelate (EWPs-Ca) were determined by response surface methodology (RSM). Under the optimal condition (mass ratio of peptide: calcium of 4:1 at 53 °C and pH 8.2 for 30 min), the cal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6e1438d348162bb072b5403c44c88aa5
https://doi.org/10.1016/j.lwt.2021.112035
https://doi.org/10.1016/j.lwt.2021.112035
Autor:
Shuojun Liu, Jianyin Miao, Shan Duan, Zhennai Yang, Xiaorong Liu, Wanwen Liao, Yong Cao, Suyao Xiao
Publikováno v:
Foodfunction. 10(12)
In this study, a novel calcium-binding peptide from casein hydrolysate was purified using reversed-phase high performance liquid chromatography and sequenced by high-performance liquid chromatography-mass spectrometry (MS)/MS. The amino acid sequence
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7b91dce4c8bb449e31e4b4585b9c6cba
https://pubmed.ncbi.nlm.nih.gov/31730139
https://pubmed.ncbi.nlm.nih.gov/31730139
Autor:
Suyao Xiao, Wanwen Liao, Jianyin Miao, Zhennai Yang, Zhuoyong Pan, Shan Duan, Yong Cao, Qiang Wang
Publikováno v:
Foodfunction. 10(5)
Iron deficiency is a common nutritional disorder worldwide. Peptides derived from protein hydrolysates have recently attracted interest as novel iron chelators due to their superiority in terms of increasing solubility, bioavailability, absorption an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::35c04abf7bf963f32ce2785fb86d4438
https://pubmed.ncbi.nlm.nih.gov/30993279
https://pubmed.ncbi.nlm.nih.gov/30993279