Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Yarun Gou"'
Publikováno v:
Journal of Functional Foods, Vol 61, Iss , Pp - (2019)
A water-soluble polysaccharide (WPSPP-1) was isolated from purple sweet potato. The chemical structures of WPSPP-1 were characterized by high performance size-exclusion chromatography, methylation analysis, and 1D (1H, 13C) and 2D NMR spectra. Result
Externí odkaz:
https://doaj.org/article/24b74a7f7b9b4940b84369a01146559c
Autor:
Jian Sun, Juan Kan, Yarun Gou, Fuxiang Niu, Sixue Tang, Xiaonan Wu, Chunlu Qian, Jun Liu, Hong Chen, Rui Sun, Xin Zhang, Nianfeng Zhang, Changhai Jin
Publikováno v:
International Journal of Biological Macromolecules. 153:708-722
In this study, the potential effects of a novel alkali-soluble polysaccharide (ASPP) from purple sweet potato on colonic histopathology, inflammation and microbiota composition in dextran sulfate sodium (DSS)-induced colitis mice were evaluated. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::81b067d9b8e781df5b0a93fea0ddac9d
https://doi.org/10.1016/j.ijbiomac.2020.03.053
https://doi.org/10.1016/j.ijbiomac.2020.03.053
Autor:
Jian Sun, Juan Kan, Nianfeng Zhang, Jun Liu, Fuxiang Niu, Chunlu Qian, Yarun Gou, Hong Chen, Changhai Jin
Publikováno v:
RSC Advances. 10:39673-39686
In this study, a water-soluble polysaccharide was isolated from purple sweet potato roots. The in vitro and in vivo anti-inflammatory effects of the polysaccharide were evaluated by lipopolysaccharide (LPS)-induced inflammatory RAW264.7 macrophages a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8c9a01a6b97f5dcf8b4f868c0e75e6cb
https://doi.org/10.1039/d0ra07551e
https://doi.org/10.1039/d0ra07551e
Autor:
Sixue Tang, Nianfeng Zhang, Hong Chen, Changhai Jin, Xin Zhang, Jun Liu, Xiaonan Wu, Jian Sun, Juan Kan, Yarun Gou, Rui Sun, Chunlu Qian
Publikováno v:
International Journal of Biological Macromolecules. 131:484-494
In this study, the structural characterization and anti-inflammation effect of dilute alkali-soluble polysaccharides from purple sweet potato were investigated. Three fractions (F-1, F-2 and F-3) were obtained by purifying crude polysaccharides on DE
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3f1159369522fe6a1221fd20a96e3b67
https://doi.org/10.1016/j.ijbiomac.2019.03.126
https://doi.org/10.1016/j.ijbiomac.2019.03.126
Autor:
Jun Liu, Chao Tang, Yarun Gou, Juan Kan, Jian Sun, Yao Wang, Changhai Jin, Chunlu Qian, Fuxiang Niu, Hong Chen, Bo Zhou, Nianfeng Zhang
Publikováno v:
International Journal of Biological Macromolecules. 115:69-76
In this study, three kinds of polysaccharides (named PSWP, PSAP-1 and PSAP-2) were successively isolated from purple sweetpotato tubers by hot water, 0.5M and 2M sodium hydroxide solutions. The characterization, in vitro antioxidant activity and in v
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::004f0d2bcba35400d399161409ea1acf
https://doi.org/10.1016/j.ijbiomac.2018.04.033
https://doi.org/10.1016/j.ijbiomac.2018.04.033
Autor:
Yarun Gou, Jian Sun, Chao Tang, Nianfeng Zhang, Changhai Jin, Chunlu Qian, Xin Zhang, Hong Chen, Juan Kan, Jun Liu, Xiaonan Wu
Publikováno v:
International journal of biological macromolecules. 123
Immune-enhancing effects of three kinds of purple sweet potato polysaccharides (PSPPs) including water-soluble polysaccharide (WSP), dilute alkali-soluble polysaccharide (DASP) and concentrated alkali-soluble polysaccharide (CASP) were evaluated. Sca
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bdadba432dfa070191c8f2cf6aeafbc7
https://pubmed.ncbi.nlm.nih.gov/30465834
https://pubmed.ncbi.nlm.nih.gov/30465834
Publikováno v:
Journal of Functional Foods, Vol 61, Iss, Pp-(2019)
A water-soluble polysaccharide (WPSPP-1) was isolated from purple sweet potato. The chemical structures of WPSPP-1 were characterized by high performance size-exclusion chromatography, methylation analysis, and 1D (1H, 13C) and 2D NMR spectra. Result
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0c6d57ae4a620e76c0a0c2027ca6bd87
https://doi.org/10.1016/j.jff.2019.103502
https://doi.org/10.1016/j.jff.2019.103502
Autor:
Yarun Gou, Jian Sun, Nianfeng Zhang, Jun Liu, Changhai Jin, Chao Tang, Hong Chen, Bo Zhou, Chunlu Qian, Juan Kan
Publikováno v:
Journal of Food Biochemistry. 42:e12535
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fb3d0a5cae192e4477a8038464362400
https://doi.org/10.1111/jfbc.12535
https://doi.org/10.1111/jfbc.12535