A5101539922- Polysaccharides and Plant Cell Walls
- Fungal Biology and Applications
- Advanced Glycation End Products research
- Aquaculture disease management and microbiota
- Protein Hydrolysis and Bioactive Peptides
- Aquatic life and conservation
- Vibrio bacteria research studies
- Polysaccharides Composition and Applications
- Botanical Studies and Applications
- Aquaculture Nutrition and Growth
- Natural Antidiabetic Agents Studies
- Food composition and properties
- Diabetes Treatment and Management
- Food Quality and Safety Studies
- Microbial Metabolites in Food Biotechnology
- Metabolism, Diabetes, and Cancer
- Adipokines, Inflammation, and Metabolic Diseases
- Biochemical Analysis and Sensing Techniques
- Pharmacological Effects of Natural Compounds
- Proteins in Food Systems
- Phytochemicals and Antioxidant Activities
- Microencapsulation and Drying Processes
- Sensory Analysis and Statistical Methods
- Biocrusts and Microbial Ecology
- Phytoestrogen effects and research
Liaoning University
2011-2024
Hezhou University
2019-2024
University of Copenhagen
2017
Union Hospital
2017
Huazhong University of Science and Technology
2017
Shenyang Agricultural University
2006-2010
Diabetes has become a global concern at present, among which type 2 diabetes mellitus (T2DM) accounts for approximately 90 %–95 % of patients. T2DM is metabolic disorder syndrome that results from genetic defect, and it based on insulin resistance an secretion disorder. The occurrence usually the outcome both environmental factors their interactions. etiology pathogenesis have not been fully elucidated, no radical therapeutic cure found. Patients with suffer complications such as development...
The regulatory effects of haw pectin pentaoligosaccharide (HPPS) on fatty acid oxidation-related enzyme activities and mRNA levels were investigated in the liver high fat diet induced hyperlipidemic mice. Results showed that HPPS (150 mg/kg for 10 weeks) significantly suppresses weight gain (32.3 ± 0.26 21.1 0.14 g high-fat groups, respectively), decreases serum triacylglycerol (1.64 0.09 0.91 0.02 mmol/L, increases lipid excretion feces (55.7 0.38 106.4 0.57 mg/g total lipid, compared to as...
Pectin oligosaccharides (POSs) can not only be used as prebiotics but also natural food-borne antiglycation agents, which is related to their structure, including molecular weight and galacturonic acid content.
Haw pectic oligosaccharides, lactic acid, sodium lactate, and tea polyphenol showed dose pH dependent antibacterial activity against E. coli. The of haw oligosaccharides could be enhanced by combination with or polyphenol. However, nisin resulted in no significant enhancement These results revealed that is valuable as a food preservative, acid lactate used to enhance its activity, allowing for further improvement efficiency, likely leading reduction the dosage necessary preservation.
Abstract Haw pectin penta‐oligogalacturonide (HPPS), purified from the hydrolysates of haw pectin, has important role in decreasing hepatic cholesterol accumulation and promoting bile acids (BA) excretion feces mice fed a high‐cholesterol diet (HCD). However, mechanism is not clear. This study aims to investigate effects HPPS on BA reabsorption ileum biosynthesis liver mice. Results showed that increased fecal output by approximately 110%, but decreased ileal total pool size 47 36%,...
As prebiotics supplemented in infant formulas (IFs), galactooligosaccharides (GOSs) also have many other biological activities; however, their Maillard reaction characteristics are still unclear. We investigated the reactivity of GOSs and effects on advanced glycation end product (AGE) formation during IF processing. The results showed that AGE HMF was temperature-dependent reached maximum at pH 9.0 system Nα-acetyl-L-lysine. Acidic conditions accelerated formation; protein cross-linking...
This study investigated the impact of different preheat treatments on emulsifying and gel textural properties soy protein with varying 11S/7S ratios. A mixture 7S 11S globulins, obtained from defatted soybean meal, was prepared at The mixed proteins were subjected to preheating (75 °C, 85 95 °C for 5 min) or non-preheating, followed by spray drying non-spray drying. solubility mixtures rich in fraction tended decrease significantly after heating while showed a significant °C. Surprisingly,...