Zobrazeno 1 - 10
of 92
pro vyhledávání: '"Xinguo Su"'
Autor:
Taotao Li, Jiajia Li, Jiasheng Wang, Kathy S. Xue, Xinguo Su, Hongxia Qu, Xuewu Duan, Yueming Jiang
Publikováno v:
Journal of Advanced Research, Vol 60, Iss , Pp 13-26 (2024)
Background: Fumonisins (FUMs) are among the most common mycotoxins in plant-derived food products. FUMs contamination has considerably impacted human and animal health, while causing significant economic losses. Hence, management of FUMs contaminatio
Externí odkaz:
https://doaj.org/article/0a22b927302243ceacad465b92b14086
Autor:
Zhiyan Ruan, Hongling Deng, Minhua Liang, Zhe Xu, Manxiang Lai, Hong Ren, Xiangliang Deng, Xinguo Su
Publikováno v:
Cancer Cell International, Vol 20, Iss 1, Pp 1-16 (2020)
Abstract Background Colorectal cancer (CRC) is considered as the second common death-induced cancer. More recently, association of long non-coding RNAs (lncRNAs) with CRC has been extensively investigated. Therefore, the present study was performed t
Externí odkaz:
https://doaj.org/article/baef9189340e44d293c1c22d8fc7994e
Autor:
Xinyue He, Zhuo Wang, Yi Xiao, Lian Zhou, Zhiyan Ruan, Xu Chen, Minghua Hu, Fangli Ma, Manqing Zheng, Xinguo Su, Xiangliang Deng
Publikováno v:
Food and Agricultural Immunology, Vol 31, Iss 1, Pp 367-378 (2020)
Polysaccharide from Gynostemma pentaphyllum Makino (GPP) could prevent H22 tumour growth and have immunostimulatory in mice, but the mechanism is largely unknown. In this study, we further investigated whether GPP prevents tumour growth by inducing c
Externí odkaz:
https://doaj.org/article/d0d5513f520c42019732879b5cf2126f
Autor:
Zhiyan Ruan, Hongling Deng, Minhua Liang, Zhe Xu, Manxiang Lai, Hong Ren, Xiangliang Deng, Xinguo Su
Publikováno v:
Translational Oncology, Vol 14, Iss 1, Pp 100947- (2021)
Long non-coding RNAs (LncRNAs) can regulate physiological and pathological functions, exhibiting a wide range of roles in cell biology. Moreover, many lncRNAs are dysregulated in various cancers, including colon cancer. In this study, we investigated
Externí odkaz:
https://doaj.org/article/6f62c2cbbc1e431ba9128a471afaec69
Autor:
Yanmei Xu, Zhijun Cai, Liangjie Ba, Yonghua Qin, Xinguo Su, Donglan Luo, Wei Shan, Jianfei Kuang, Wangjin Lu, Liling Li, Jianye Chen, Yating Zhao
Publikováno v:
Foods, Vol 10, Iss 10, p 2434 (2021)
The performance of p-Anisaldehyde (PAA) for preserving pitaya fruit quality and the underpinning regulatory mechanism were investigated in this study. Results showed that PAA treatment significantly reduced fruit decay, weight loss and loss of firmne
Externí odkaz:
https://doaj.org/article/f05c2061c3b441f5983064dfb5a54d06
Publikováno v:
Antioxidants, Vol 10, Iss 2, p 310 (2021)
Ascorbate peroxidase (APX) is a key antioxidant enzyme that is involved in diverse developmental and physiological process and stress responses by scavenging H2O2 in plants. APX itself is also subjected to multiple posttranslational modifications (PT
Externí odkaz:
https://doaj.org/article/17db0a96c80840958189d17deb087257
Publikováno v:
International Journal of Molecular Sciences, Vol 20, Iss 10, p 2549 (2019)
Liver regeneration plays a significant role in protecting liver function after liver injury or chronic liver disease. Long non-coding RNAs (lncRNAs) are considered to be involved in the proliferation of hepatocytes and liver regeneration. Therefore,
Externí odkaz:
https://doaj.org/article/3ea5310fda9f472ebc259b2114d96977
Publikováno v:
Molecules, Vol 23, Iss 10, p 2677 (2018)
Tea (Camellia sinensis) cultivars with green leaves are the most widely used for making tea. Recently, tea mutants with white or yellow young shoots have attracted increasing interest as raw materials for making “high-quality” tea products. Albin
Externí odkaz:
https://doaj.org/article/718a2f4e66a24159a68a8e18d7aba8da
Publikováno v:
International Journal of Molecular Sciences, Vol 8, Iss 12, Pp 1196-1205 (2007)
The phenolic profile and antioxidant activities of oolong tea extract wereinvestigated after tea was steeped in 90 or 100 oC water for 3 or 10 min. The extractionyield increased with increasing temperature and extended steeping time. However, highert
Externí odkaz:
https://doaj.org/article/6901f31cca1e4dff8b853a35d14e885e
Autor:
Yanli You, Xuewu Duan, Xiaoyi Wei, Xinguo Su, Mouming Zhao, Jian Sun, Neungnapa Ruenroengklin, Yueming Jiang
Publikováno v:
Molecules, Vol 12, Iss 4, Pp 842-852 (2007)
Chinese water chestnut (CWC) is one of the most popular foods among Asian people due to its special taste and medical function. Experiments were conducted to test the antioxidant activity and then determine the major phenolic compound components pres
Externí odkaz:
https://doaj.org/article/d17800e1b1aa42e09fd2d416794fe3c8