Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Zhina Yin"'
Autor:
Chongzhen Sun, Hongyan Li, Xiaodan Hui, Yurong Ma, Zhina Yin, Qingsong Chen, Cong Chen, Hui Wu, Xiyang Wu
Publikováno v:
Foods, Vol 12, Iss 18, p 3468 (2023)
Mulberry leaf protein hydrolysates (HMP), and their in vitro gastrointestinal digests (GHMP), have shown favorable chemical antioxidant activities. The aim of this study is to investigate the potential protective effects of HMP and GHMP against 2,2
Externí odkaz:
https://doaj.org/article/d0147bfe72644c3fb9fcf44dd000e41f
Publikováno v:
Shipin Kexue, Vol 45, Iss 22, Pp 43-50 (2024)
To dissect the bacteriocin gene clusters of Lactiplantibacillus plantarum CHEN1, which has a significant inhibitory effect on methicillin-resistant Staphylococcus aureus (MRSA), the whole genome of CHEN1 was sequenced using PacBio RS and Illumina pla
Externí odkaz:
https://doaj.org/article/efa8508ff2e24b78a09ac26e071097b1
Publikováno v:
Food Control. 144:109357
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::da36fd70b1bea3171f551efaf79745fa
https://doi.org/10.1016/j.foodcont.2022.109357
https://doi.org/10.1016/j.foodcont.2022.109357
Publikováno v:
International Journal of Peptide Research and Therapeutics. 25:573-582
To characterize the digestive properties of an antioxidative peptide fraction (DA-P peptide) extracted from Dendrobium aphyllum and its effects following fermentation, DA-P peptide was used as a substrate for artificially stimulated in vitro gastroin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e83660d1f5b2332bc123ff2a1639bd9a
https://doi.org/10.1007/s10989-018-9702-0
https://doi.org/10.1007/s10989-018-9702-0
Autor:
Tian Min, Zhina Yin, Chongzhen Sun, Wenjia Wu, Mengmeng Zhang, Hui Wu, Juanjuan Ma, Wenbo Chen, Huamin Chen, Huifan Liu, Zhuogui Lei
Publikováno v:
International Journal of Food Science & Technology. 53:1120-1130
Summary Wheat bran was fermented at 28 °C for 7 days under 70% humidity by Aspergillus niger, Aspergillus oryzae and Aspergillus awamori. Total phenolic content (TPC) of the unfermented sample was 1531.5 μg g−1 wheat bran. After the fermentation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::320d03a805e710c494919e69a61f7774
https://doi.org/10.1111/ijfs.13675
https://doi.org/10.1111/ijfs.13675
Publikováno v:
International Journal of Food Science & Technology. 53:282-295
Summary Proteins and peptides must be degraded and modified in the gastrointestinal (GI) tract prior to absorption; this process changes their physicochemical and biological properties. Mulberry leaf protein (MP) and its hydrolysates (HMP) have favou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::871a64c8e10d2a0c4f31823e71a1fd3d
https://doi.org/10.1111/ijfs.13584
https://doi.org/10.1111/ijfs.13584
Publikováno v:
Journal of agricultural and food chemistry. 65(27)
A novel peptide was extracted from wheat germ globulin and purified using ion-exchange chromatography, gel filtration chromatography, and semi-preparative reversed-phase high-performance liquid chromatography (RP-HPLC). The sequence of the peptide wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5b60c79fd1d229464d227cc1cadebe5c
https://pubmed.ncbi.nlm.nih.gov/28635255
https://pubmed.ncbi.nlm.nih.gov/28635255