Zobrazeno 1 - 10
of 131
pro vyhledávání: '"Zhida Sun"'
Publikováno v:
Molecules, Vol 29, Iss 2, p 487 (2024)
Red guava, distinguished by its elevated lycopene content, emerges as a promising natural source of carotenoids. This study systematically evaluates the impact of diverse processing techniques on the efficient release of carotenoids. The primary obje
Externí odkaz:
https://doaj.org/article/3fc9f1ef36334365a38ca901528f785d
Publikováno v:
Heliyon, Vol 9, Iss 4, Pp e14960- (2023)
Inflammation, especially chronic inflammation, is closely linked to tumor development. As essential chronic inflammatory cytokines, the interleukin family plays a key role in inflammatory infections and malignancies. The interleukin-1 (IL-1) receptor
Externí odkaz:
https://doaj.org/article/63a53d1629c64ec8a54443289d6fb2ea
Autor:
Chunmei He, Ruifen Zhang, Xuchao Jia, Lihong Dong, Qin Ma, Dong Zhao, Zhida Sun, Mingwei Zhang, Fei Huang
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
This study investigated the chemical structures and probiotic potential of different polysaccharides (LPs) extracted from the litchi pulp that fermented with Lactobacillus fermentum for different times (i.e., 0–72 h corresponding to LP-0 through LP
Externí odkaz:
https://doaj.org/article/10ee5f8994694b4f8ad1bfeee913f0ba
Publikováno v:
Journal of Food Quality, Vol 2022 (2022)
This research aimed to investigate an approach to processing more bioavailable chickpea milk by combining enzymolysis and probiotic bacterial fermentation. The regression model of three factors was established using Box–Behnken design (BBD), and th
Externí odkaz:
https://doaj.org/article/7c668d298c6b497490b0160abf2dfab1
Publikováno v:
Frontiers in Nutrition, Vol 8 (2021)
Procyanidins from litchi pericarp (LPPC) has been evidenced to possess strong antioxidant activities in vivo that is possibly correlated with their intestinal metabolites. However, the xanthine oxidase inhibitory effect of LPPC and its metabolites wa
Externí odkaz:
https://doaj.org/article/ed007cfb3aba4f2eb23d77d9664785ee
Publikováno v:
Foods, Vol 11, Iss 16, p 2445 (2022)
This study aimed to evaluate the influence of fermentation on the levels of free amino acids (FAAs) and variations of volatile odorants in four groups of chickpea milk. Electronic nose (E-nose) and gas chromatography–mass spectrometry (GC-MS) data
Externí odkaz:
https://doaj.org/article/050f344f96e0425089d83d04e3cb93ad
Publikováno v:
Foods, Vol 11, Iss 15, p 2229 (2022)
Natto is a famous traditional fermented food, but the influence of the fermentation process on the content and composition of soybean isoflavones and nutritional value is still unclear. In the present study, the variation in soybean isoflavones durin
Externí odkaz:
https://doaj.org/article/1ad3a550a7bc4c15a9c40dffdfd5cfe9
Publikováno v:
Journal of Food Quality, Vol 2021 (2021)
This study aimed to evaluate the influence of lactic acid bacteria fermentation on the physicochemical properties and antioxidant activity of chickpea yam milk. Four groups of chickpea milk were prepared through fermentation with lactic acid bacteria
Externí odkaz:
https://doaj.org/article/ad98f712990d40fc87f4d6bc7f8ac963
Publikováno v:
Journal of Functional Foods, Vol 48, Iss , Pp 134-143 (2018)
The synergistic antibacterial effects of lotus seedpod oligomeric procyanidins (LSPC) and water-soluble Poria cocos polysaccharides (WPCP) against two Escherichia coli (E. coli) strains were evaluated. The mixture showed an obviously synergistic inhi
Externí odkaz:
https://doaj.org/article/5d874f595a1e461687bc18827ef0eed8
Publikováno v:
Journal of Functional Foods, Vol 44, Iss , Pp 155-165 (2018)
This study evaluated the protective role of litchi pericarp oligomeric procyanidins (LPOPC) and synbiotics (Bifidobacterium Bb-12 and xylo-oligosaccharide) against high fat and streptozotocin (STZ)-induced diabetes. LPOPC or synbiotics have no effect
Externí odkaz:
https://doaj.org/article/81ff997761e64b04908d2e26604982e2