A5011110242- Food composition and properties
- Microbial Metabolites in Food Biotechnology
- Genetics, Aging, and Longevity in Model Organisms
- Proteins in Food Systems
- Probiotics and Fermented Foods
- Enzyme Production and Characterization
- Dye analysis and toxicity
- Gut microbiota and health
- Food Quality and Safety Studies
- Fluid Dynamics and Mixing
- Phytochemicals and Antioxidant Activities
- Minerals Flotation and Separation Techniques
- Polysaccharides and Plant Cell Walls
- Polysaccharides Composition and Applications
- Vitamin D Research Studies
- Meat and Animal Product Quality
- Protein Hydrolysis and Bioactive Peptides
- Phytase and its Applications
- Sirtuins and Resveratrol in Medicine
- Rabbits: Nutrition, Reproduction, Health
- Autophagy in Disease and Therapy
- Innovative Microfluidic and Catalytic Techniques Innovation
- Advanced Chemical Sensor Technologies
- Diet and metabolism studies
- Bee Products Chemical Analysis
Jiangsu University
2014-2025
Shanghai Civil Aviation College
2022-2024
Kailuan General Hospital
2013-2024
State Key Laboratory of Food Science and Technology
2023
Jiangnan University
2023
Taiyuan University of Technology
2011-2022
University of Science and Technology of China
2021
In-Q-Tel
2019
Qingdao Eighth People's Hospital
2018
Nanjing Medical University
2015-2016
The effects of fermentation on barley starch were studied using Lactiplantibacillus plantarum dy-1. Changes in multi-scale structure and physicochemical properties studied. chain results revealed that could increase the content short medium by breaking down long amylopectin side chains amylose debranching amylopectin. Also, promoted arrangement into order structure, leading to enhancement hydrogen bond interaction. Furthermore, it improved helical relative crystallinity degrading amorphous...
The aim of this study was to investigate the fate curcumin (CUR)-loaded Pickering emulsions with complex interfaces during in vitro gastrointestinal transit and test efficacy such on improving bioaccessibility cellular uptake CUR. CUR-loaded tested were whey protein nanogel particle-stabilized (CUR-EWPN) displaying included 1) layer-by-layer dextran sulphate-coated nanogel-stabilized (CUR-DxS+EWPN) 2) protein+dextran-conjugated microgel-stabilized (CUR-EWPDxM). hypothesis that presence...
Bisphenol A (BPA) is a typical endocrine disruptor. S (BPS) has been widely used as substitute for various plastic materials due to the limited application of BPA. However, it does not mean that BPS safe lack effective evaluation BPS. In this study, clinical model Caenorhabditis elegans (C. elegans) was study effects on locomotion behavior, growth, reproduction, lifespan and antioxidant system. Our found C. exposed 0.01 μM could have significantly inhibited behavior well damaged reproductive...
This study designed to investigate effect of fermentation by Lactobacillus plantarum on antioxidant and anticancer properties Cinnamomum cassia aqueous solution. The optimum condition produce high activity was 107 CFU L. plantarum/10 g cinnamon at pH6 after 3 days incubation 35 °C. Fermented showed an increase in ABTS, DPPH H2O2 24.63, 58.31 60.27%, respectively over the control. Also, total phenolic flavonoid contents were increased, 8.15 11.40 mg GAE/g 0.43 2.61 QE/g, respectively. gallic...
Abstract BACKGROUND Barley contains a relatively high concentration of the mixed‐linkage (1 → 3) 4) β ‐glucan, which has been reported to be functional food with prebiotic potential. In current study we compared properties two neutral barley ‐glucans, obtained from raw barley: ‐glucan (RBG) and Lactobacillus plantarum dy‐1‐fermented (FBG). RESULTS Molecular characteristics revealed that molecular weight decreased 1.13 × 10 5 D 6.35 4 after fermentation. Fermentation also improved water / oil...
This article explored the effect of Lactobacillus plantarum dy-1 (L. dy-1) fermentation on basic physicochemical properties and associated in vitro antioxidant activity barley β-glucan, including its molecular weight, monosaccharide composition, characteristic structure rheology. Its DPPH, ABTS, hydroxyl radical scavenging capacity, ferric reducing potential (FRAP) were measured at different times. The results showed that weight β-glucan was decreased from 1.052 × 105 Da to 4.965 104 within...
Previous studies have shown that fermented barley has a lower digestion rate. However, it remains unclear whether the antidigestibility of starch in is affected by other nonstarch components. In this paper, removal protein, lipid, and β-glucan improved hydrolysis rate protein showed greatest effect. Subsequently, inhibitory mechanism on was elucidated from perspective physicochemical properties structural changes. The increased swelling power 10.09 to 11.14%. short-range molecular ordered...
Fermentation is an effective method for improving the nutritional quality and functional characteristics of grains.
In whole grains, phenolics are covalently bound to cell-wall dietary fibers, forming nonextractable phenolics. Enhancing the release of has garnered significant attention improve nutritional value grains. Our findings revealed that fermentation raw barley fiber with Lactiplantibacillus plantarum dy-1 led a decrease 2408.69 μg/g in We identified 6-phospho-β-glucosidase responsible for this process through proteomic analysis, which was increased more than 4 times during and conducted...
Abstract Latic acid fermentation is an effective way to release the bound phenolic acids from grains dietary fiber improve biological effects in vivo. Previous analysis of whole genome sequencing and comparative proteomics has revealed that a sulfatase named LPMS Lactiplantibacillus plantarum dy‐1 ( L. dy‐1) was potential key enzyme promoting phenol barley bran fiber. In this present study, we utilized gene editing technology modify verify role releasing bond during fermentation. Results...
Phenolic compounds in cereals, known for their biological activities, are primarily found a bound state within the bran. Their changes during digestion linked to physiological activities. In this study, dynamic and fermentation characteristics of barley phenolics (BBPs) were investigated through an vitro rat gastrointestinal colonic fermentation. UPLC-HRMS revealed that release rate BBPs was significantly higher than gastric (0.13%) intestinal (0.43%), reaching 5.02%. After 48 h...
The effect of fermentation by Saccharomyces cerevisiae on biological properties cinnamon (Cinnamomum cassia) was investigated. study demonstrated that the extract S. cerevisiae-fermented (S.C.FC) has antioxidants higher than non-fermented one. optimum results for antioxidant yield were noted with 10