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学者姓名：陈继承
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Abstract ：
In this study, we aim to investigate the effects of phenolic acids on tetramethylpyrazine (TTMP) formation in low-temperature environments and discuss its possible mechanism. The results demonstrate that TTMP formation kinetics via acetoin (ACT) ammonification was determined to be pseudo-zero-order reaction, which transitions to a pseudo-first-order kinetic model upon high gallic acid concentrations. The TTMP formation in samples spiked with phenolic acids was significantly higher than the control group. The response surface results that the production of TTMP increases with the extension of time align with the TTMP content trend in vinegar aging. At pH 7.0, TTMP formation was 56 and 70 times higher than at pH 3.0 and pH 11.0, respectively. The findings indicate that phenolic acids can alter reactive imine intermediates associated with the formation of pyrazinyl radicals. This study provides valuable insights into enhancing the characteristic pyrazine flavor and improving quality control in fermented foods.
Keyword ：
Acetoin Acetoin Ammonification Ammonification Kinetics Kinetics Low-temperature Low-temperature Phenolic acid Phenolic acid Tetramethylpyrazine Tetramethylpyrazine Vinegar Vinegar
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| GB/T 7714 | Xu, Hui , Chen, Xuanrui , Zhang, Qianqian et al. Effects of phenolic acids on tetramethylpyrazine formation via room temperature spontaneous ammoniation of acetoin [J]. | FOOD CHEMISTRY-X , 2025 , 25 . |
| MLA | Xu, Hui et al. "Effects of phenolic acids on tetramethylpyrazine formation via room temperature spontaneous ammoniation of acetoin" . | FOOD CHEMISTRY-X 25 (2025) . |
| APA | Xu, Hui , Chen, Xuanrui , Zhang, Qianqian , Yang, Zhizhi , Tian, Jingjing , Chen, Qihe et al. Effects of phenolic acids on tetramethylpyrazine formation via room temperature spontaneous ammoniation of acetoin . | FOOD CHEMISTRY-X , 2025 , 25 . |
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本发明提出了一种海带腥味的评价和预测方法，包括四个步骤：步骤一、对海带样品进行基于HS‑SPME的前处理，依次包括提取、富集、浓缩和解吸四个过程；步骤二、采集不同海带样品的GC‑MS谱图信息；步骤三、依据标准质谱图库（NIST\WEILY）对不同产区的海带样品GC‑MS图谱中成分进行检索定性和定量分析，提取不同来源样品组分的共有信息，计算共有化学成分的OAV值并进行相关气味描述；步骤四、筛选海带中关键腥味物质并采用主成分分析和熵值权分析评价确定海带腥味物质的贡献度，同时构建了基于随机森林机器学习算法预测模型。借此，本发明具有的对不同地区海带的挥发性风味物质进行深入分析，实现了对这些物质的定性和定量分析，成功鉴定出海带中的特征腥味成分优点。
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| GB/T 7714 | 陈继承 , 林晓娟 , 林晨昊 et al. 一种海带腥味的评价和预测方法 : CN202411767128.0[P]. | 2024-12-04 . |
| MLA | 陈继承 et al. "一种海带腥味的评价和预测方法" : CN202411767128.0. | 2024-12-04 . |
| APA | 陈继承 , 林晓娟 , 林晨昊 , 黄宝特 , 林健 . 一种海带腥味的评价和预测方法 : CN202411767128.0. | 2024-12-04 . |
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Ultrasound may effectively enhance mass transfer in macroporous resin adsorption/desorption for flavonoid purification. However, it faces critical issues including irreversible resin damage, constrained sustainability, and insufficient mechanistic understanding of the intensification-damage trade-off. In this study, a sustainable, multi-mechanism ultrasonic strategy was developed for purifying flavonoids from Abelmoschus manihot flowers, which enhances adsorption efficiency, and effectively preserved resin reusability. Systematic optimization showed ultrasonic adsorption (UA) at 72.73 W/L accelerated adsorption while preserving resin integrity. Crucially, ultrasonic pretreatment (UP, 242.01 W/L, 60 min) shortened equilibrium time by 28.57 % and increased capacity by 24.29 mg/g. Multi-mechanism analysis indicated that UA enhances surface diffusion through liquid film disruption, while UP promotes both surface and intraparticle diffusion by physically modifying the resin. These modifications include creating irregular surfaces, opening micron-channels, and removing the superficial gelatin dispersant without altering the core chemistry. Confirmed synergy between UP and UA yielded superior kinetics and capacity. For desorption, ultrasound at 47.58 W/L reduced equilibrium time by 33.3 %. Remarkably, UP-treated resins retained over 85 % desorption efficiency after five cycles, outperforming non-pretreated resins, as ultrasonically induced open-pore structures mitigated pore blockage. Ultrasound regeneration enables non-pretreated resins to exceed initial capacity, while pretreated ones show limited recovery due to structural damage. Dynamic adsorption confirmed industrial scalability, delaying the breakthrough point and improving elution efficiency. Purified products exhibited substantial improvements in thermal stability, purity, and bioactivity over crude extract, with UP having only minor impact on final product qualities. This work provides a green, scalable framework bridging mechanistic insight and practical industrial application.
Keyword ：
Adsorption/desorption Adsorption/desorption Flavonoid Flavonoid Green and sustainable technology Green and sustainable technology Macroporous resin Macroporous resin Reusability Reusability Ultrasound Ultrasound
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| GB/T 7714 | Qian, Wen-zhang , Hu, Yun-yi , Xiao, Yi-xiao et al. Multi-mechanism ultrasound enhanced macroporous resin flavonoid adsorption/desorption: A green and sustainable process for balancing mass transfer efficiency and reusability [J]. | CHEMICAL ENGINEERING JOURNAL , 2025 , 523 . |
| MLA | Qian, Wen-zhang et al. "Multi-mechanism ultrasound enhanced macroporous resin flavonoid adsorption/desorption: A green and sustainable process for balancing mass transfer efficiency and reusability" . | CHEMICAL ENGINEERING JOURNAL 523 (2025) . |
| APA | Qian, Wen-zhang , Hu, Yun-yi , Xiao, Yi-xiao , Fan, Shao-jun , Hsu, Shih-Hong , Chung, Tsair-Wang et al. Multi-mechanism ultrasound enhanced macroporous resin flavonoid adsorption/desorption: A green and sustainable process for balancing mass transfer efficiency and reusability . | CHEMICAL ENGINEERING JOURNAL , 2025 , 523 . |
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为解决紫薯酒香气不足、典型性风味不突出的问题，以紫薯为原料制备紫薯酒，通过顶空固相微萃取-气相色谱-质谱联用技术和感官评价，分析不同酵母发酵紫薯酒的挥发性香气成分和感官特征，筛选出最适发酵紫薯酒的酵母菌，并采用单因素与响应面试验优化紫薯酒的发酵工艺。结果表明，DV10酵母是发酵紫薯酒的最优菌株，其发酵能力强，发酵的紫薯酒各理化指标均符合NY/T1508—2017《绿色食品果酒》要求。在挥发性香气成分方面，DV10酵母发酵的紫薯酒香气物质种类最多且含量更高，特别是功能性风味化合物2,3,5,6-四甲基吡嗪的含量显著高于其他酵母（P<0.05）。这些丰富的香气成分增强了酒体的风味协调性和饱满度，感官评分最高（87.5分）；紫薯酒最佳的发酵工艺条件为：发酵温度24℃、初始pH值4.3、初始糖度22°Bx。在最佳条件下，紫薯酒的酒精度为（12.93±0.18）%vol，较优化前提高了5.98%。该研究为紫薯酒的风味品质提升提供了技术支持，有助于推动紫薯酒产业的发展。
Keyword ：
发酵工艺 发酵工艺 发酵工艺优化 发酵工艺优化 挥发性香气成分 挥发性香气成分 紫薯酒 紫薯酒 菌株筛选 菌株筛选
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| GB/T 7714 | 王莹艳 , 黄宝特 , 阮紫盈 et al. 适宜紫薯酒发酵的酵母菌株筛选及发酵工艺优化 [J]. | 中国酿造 , 2025 , 44 (07) : 173-179 . |
| MLA | 王莹艳 et al. "适宜紫薯酒发酵的酵母菌株筛选及发酵工艺优化" . | 中国酿造 44 . 07 (2025) : 173-179 . |
| APA | 王莹艳 , 黄宝特 , 阮紫盈 , 许慧 , 陈继承 . 适宜紫薯酒发酵的酵母菌株筛选及发酵工艺优化 . | 中国酿造 , 2025 , 44 (07) , 173-179 . |
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Obesity is a worldwide problem, and lowering pancreatic lipase (PL) activity is an effective strategy to counteract it. In this study, pancreatic lipase-inhibitory (PL-I) peptides were isolated and purified from Chlorella pyrenoidosa protein hydrolysates (CPPHs) using ultrafiltration and Sephadex gel chromatography (Sephadex G-25). A total of 858 peptides were identified by liquid chromatography-tandem mass spectrometry (LC-MS/MS). Four novel PL-I peptides (FLSQPF, VWTPI, IVGPF, and IPYPL) were virtually screened using molecular docking and subsequently synthesized, with VWTPI exhibiting the highest PL inhibition. Moreover, the inhibition of the enzyme by VWTPI was a mixture of competitive and non-competitive inhibition, with an inhibition constant (Ki) of 7.27 mg/mL. Molecular docking showed that VWTPI interacts with the PL active center by hydrogen bonding, hydrophobic contacts, van der Waals forces, and pi-pi stacking. This study suggests that peptides from Chlorella pyrenoidosa could be used as lipid-lowering agents to prevent and cure obesity.
Keyword ：
Chlorella pyrenoidosa Chlorella pyrenoidosa identification identification molecular docking molecular docking pancreatic lipase-inhibitory peptides pancreatic lipase-inhibitory peptides purification purification
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| GB/T 7714 | Wang, Dengmi , Lin, Luan , Liang, Peng et al. Exploring the Novel Pancreatic Lipase-Inhibitory Peptides in Chlorella pyrenoidosa: Preparation, Purification, Identification, and Molecular Docking [J]. | FOODS , 2025 , 14 (18) . |
| MLA | Wang, Dengmi et al. "Exploring the Novel Pancreatic Lipase-Inhibitory Peptides in Chlorella pyrenoidosa: Preparation, Purification, Identification, and Molecular Docking" . | FOODS 14 . 18 (2025) . |
| APA | Wang, Dengmi , Lin, Luan , Liang, Peng , Liu, Wenjun , Ma, Wenrui , Wang, Ying et al. Exploring the Novel Pancreatic Lipase-Inhibitory Peptides in Chlorella pyrenoidosa: Preparation, Purification, Identification, and Molecular Docking . | FOODS , 2025 , 14 (18) . |
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Chemical compositions, antioxidant activities and antibacterial activities of essential oils (EOs) extracted from four Zanthoxylum armatum cultivars were comparatively analyzed. Results showed that EO yield of Ziyang Qinghuajiao (ZQ) (3.82 +/- 0.16 %) fruits was significantly higher than those of Tengjiao (TJ), Jiuyeqing (JYQ), and Yehuajiao (YHJ). Approximately 90 volatile organic compounds (VOCs) were identified, with TJEOs and JYQEOs exhibiting similar chemical profiles that differed significantly from those of ZQEOs and YHJEOs. ZQEO demonstrated superior antioxidant activity and antidiabetic potential due to higher (3-phellandrene and eucalyptol contents. TJEO and JYQEO exhibited stronger antibacterial activity against Escherichia coli, Staphylococcus aureus, and Bacillus subtilis, correlating with higher D-limonene levels. Network pharmacology and molecular docking suggested that D-limonene and (3-phellandrene might exert antibacterial effects by inhibiting genetic material replication/expression and altering cell membrane permeability. These findings offered valuable insights for potential applications of these EOs in the food, agricultural, and pharmaceutical industries.
Keyword ：
Antibacterial activity Antibacterial activity Antioxidant activity Antioxidant activity Component identification Component identification Essential oil Essential oil Molecular docking Molecular docking Network pharmacology Network pharmacology Zanthoxylum armatum Zanthoxylum armatum
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| GB/T 7714 | Fan, Shao-jun , Qian, Wen-zhang , Xiao, Yi-xiao et al. Comparative analysis of Zanthoxylum armatum essential oils from four cultivars: Chemical compositions, antioxidant activities, and antibacterial activities [J]. | FOOD CHEMISTRY-X , 2025 , 30 . |
| MLA | Fan, Shao-jun et al. "Comparative analysis of Zanthoxylum armatum essential oils from four cultivars: Chemical compositions, antioxidant activities, and antibacterial activities" . | FOOD CHEMISTRY-X 30 (2025) . |
| APA | Fan, Shao-jun , Qian, Wen-zhang , Xiao, Yi-xiao , Hu, Yun-yi , Jiang, Meng-lin , Chen, Ji-cheng et al. Comparative analysis of Zanthoxylum armatum essential oils from four cultivars: Chemical compositions, antioxidant activities, and antibacterial activities . | FOOD CHEMISTRY-X , 2025 , 30 . |
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Ligusticum Chuanxiong (LC), as a raw material of food and medicinal homologous, was shown to reduce lipid accumulation and modulate gene expression associated with lipid metabolism in high-fat diet (HFD)-fed mice, but its underlying alleviating mechanism of alleviating hyperlipidemia symptoms has not been systematically evaluated. This study aims to assess its potential mechanism by combining a computer-aided screening strategy with in vivo analysis. Results revealed that LC compounds could participate in the regulation of 40 potential hub targets related to hyperlipidemia. Besides, Kyoto Encyclopedia of Genes and Genomes analysis showed the screened hub targets were mainly enriched in the signaling pathways of lipid metabolism, inflammation, and immunomodulation. Molecular docking results demonstrated that LC compounds could bind to the amino acid residues of the hub targets (beta-2 adrenergic receptor, tumor necrosis factor, peroxisome proliferator-activated receptor gamma [PPARG], vascular endothelial growth factor R, estrogen receptor 1 [ESR1], and prostaglandin G/H synthase 1/2 [PTGS1/2]) in the mode of hydrogen-bond and hydrophobic interaction with low binding energy. Meanwhile, in vivo experiments with mice and transcriptome analysis demonstrated that the administration of LC extract had a beneficial impact on addressing HFD-induced hyperlipidemia induced by, particularly in regulating the genes ESR1, PPARG, and PTGS1/2. This study provides a scientific basis for LC compounds in the intervention of hyperlipidemia.
Keyword ：
bioinformatic bioinformatic hyperlipidemia hyperlipidemia Ligusticum chuanxiong Ligusticum chuanxiong network pharmacology network pharmacology transcriptomic transcriptomic
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| GB/T 7714 | Zhou, Simeng , Chu, Weirong , Zhang, Xinyu et al. Integrating Network Pharmacology and Experimental Validation to Elucidate the Mechanism Underlying Ligusticum chuanxiong's Alleviation of Hyperlipidemia [J]. | CHEMISTRY & BIODIVERSITY , 2025 . |
| MLA | Zhou, Simeng et al. "Integrating Network Pharmacology and Experimental Validation to Elucidate the Mechanism Underlying Ligusticum chuanxiong's Alleviation of Hyperlipidemia" . | CHEMISTRY & BIODIVERSITY (2025) . |
| APA | Zhou, Simeng , Chu, Weirong , Zhang, Xinyu , Su, Yan , Wang, Hongyan , Chen, Jicheng et al. Integrating Network Pharmacology and Experimental Validation to Elucidate the Mechanism Underlying Ligusticum chuanxiong's Alleviation of Hyperlipidemia . | CHEMISTRY & BIODIVERSITY , 2025 . |
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This study was conducted to determine the dynamic changes of alkylpyrazines (APZs) and alpha-dicarbonyl compounds (alpha-DCs) in different brewing stages using high performance liquid chromatography (HPLC). It was found that the total amount of APZs increased significantly with aging time, reaching 122.66 mg/L and 124.40 mg/L for the two vinegars aged for decades, respectively. Notably, tetramethylpyrazine (TMP) was the predominant compound across all aging stages, exhibiting an average relative content exceeding 50 %. In contrast, trimethylpyrazine (TriMP) and dimethylpyrazine (DMP) were relatively low and slowly increasing; 2-methylpyrazine (2-MP) and ethylpyrazine (EP-MP) increased significantly in the later stages of aging. Furthermore, the content of methylglyoxal (MGO) decreased with aging time, while the 2,3-butanedione (2,3-BD) content increased significantly (p < 0.05). Metabolic pathway analysis revealed that MGO was converted to 2,3-BD and acetoin via the alpha-acetyl lactate branch, which in turn generated APZs via a non-enzymatic reaction. Correlation analysis further confirmed that MGO and 2,3-BD may be one of the important precursor substances of APZs. This study revealed the differential accumulation characteristics of APZs and their dynamic association with precursors during the aging stage of Monascus vinegar, which provided a scientific basis for the quality regulation of Monascus vinegar and the optimization of aging process.
Keyword ：
Aging Aging Alkylpyrazine Alkylpyrazine alpha-dicarbonyl compounds alpha-dicarbonyl compounds HPLC HPLC Monascus vinegar Monascus vinegar
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| GB/T 7714 | Yang, Zhizhi , Hou, Siyu , Lu, Zixin et al. Dynamic changes and transformation mechanisms of alkylpyrazines and α-dicarbonyl compounds during Monascus vinegar brewing [J]. | JOURNAL OF FOOD COMPOSITION AND ANALYSIS , 2025 , 148 . |
| MLA | Yang, Zhizhi et al. "Dynamic changes and transformation mechanisms of alkylpyrazines and α-dicarbonyl compounds during Monascus vinegar brewing" . | JOURNAL OF FOOD COMPOSITION AND ANALYSIS 148 (2025) . |
| APA | Yang, Zhizhi , Hou, Siyu , Lu, Zixin , Kang, Lujie , Zhang, Hongjing , Chen, Jicheng . Dynamic changes and transformation mechanisms of alkylpyrazines and α-dicarbonyl compounds during Monascus vinegar brewing . | JOURNAL OF FOOD COMPOSITION AND ANALYSIS , 2025 , 148 . |
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Amyloid-beta (A beta) aggregation is a hallmark of Alzheimer's disease (AD), characterized by cognitive impairment, and there remains a lack of effective functional compound with A beta clearance activity. To elucidate the effect of exopolysaccharide (EPS) extracted from Agaricus sinodeliciosus var. Chaidam on A beta 1-42- induced AD rat and uncover the underlying mechanism, the neuroprotective activity of EPS was evaluated using immunofluorescence, immunohistochemistry, western blot, RT-qPCR, microbiomics and metabolomics. The results demonstrated that EPS exhibited significant anti-AD efficacy, as evidenced by improved cognitive function and spatial memory, balanced brain redox status, suppressed neuroinflammatory responses. EPS substantially reduced A beta 1-42 accumulation in the hippocampus by activating A beta-phagocytic microglia through the mTOR-HIF-1 alpha pathway. Importantly, EPS reconstructed gut microbiota composition by increasing the relative abundance of Ruminococcaceae and reduced Erysipelotrichaceae. The reshaped gut microbiome and the formation of the metabolite serotonin were associated with behavioral alterations, neuroinflammation, and brain oxidative status. Thus, EPS significantly alleviated cognitive deficit and neuroinflammation in A beta 1-42-induced AD rats, potentially by enhancing microglial phagocytosis of A beta 1-42 and modulating the gut microbiome and serotonin production. Collectively, EPS from A. sinodeliciosus var. Chaidam polysaccharide may serve as a novel A beta 1-42-targeted approach for anti-AD therapy.
Keyword ：
A beta 1-42 clearance A beta 1-42 clearance Agaricus sinodeliciosus var. Chaidam Agaricus sinodeliciosus var. Chaidam Alzheimer's disease Alzheimer's disease Exopolysaccharide Exopolysaccharide
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| GB/T 7714 | Lu, Hongyun , Liu, Siyu , Zhang, Shenliang et al. Suppression of Alzheimer's disease by Agaricus sinodeliciosus var. Chaidam exopolysaccharide with amyloid-β clearance activity via gut microbiota-metabolite regulation [J]. | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 305 . |
| MLA | Lu, Hongyun et al. "Suppression of Alzheimer's disease by Agaricus sinodeliciosus var. Chaidam exopolysaccharide with amyloid-β clearance activity via gut microbiota-metabolite regulation" . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 305 (2025) . |
| APA | Lu, Hongyun , Liu, Siyu , Zhang, Shenliang , Chen, Jicheng , Chen, Qihe . Suppression of Alzheimer's disease by Agaricus sinodeliciosus var. Chaidam exopolysaccharide with amyloid-β clearance activity via gut microbiota-metabolite regulation . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 305 . |
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Fish is rich in protein and is an ideal raw material for the preparation of bioactive peptides. This study effectively identified 21 bioactive peptides from Larimichthys crocea protein using a combination of bioinformatics and in vitro evaluation. Molecular docking and molecular dynamics simulations (MD) showed that six of the peptides could strongly bind to the active center of thrombin through hydrogen bonding and hydrophobic interactions (binding energies are -7.2 to -8.5 kcal/mol), thereby displaying significant anticoagulant potential. These peptides were further demonstrated to have significant anticoagulant activity in vitro experiments with half-maximal inhibitory concentration (IC50) ranging from 0.47 +/- 0.14 to 9.33 +/- 0.12 mM. The activity may be closely related to the beta-sheet and random coil conformations they contains. Furthermore, molecular docking with coagulation factors also revealed that these peptides might precisely regulate the intrinsic coagulation pathway by prolonging the activated partial thromboplastin time (APTT) by 2-3 times (p < 0.05) through blocking Factor IXa (FIXa) activity. This work provides new strategies for the anticoagulant evaluation and inhibitory mechanism of food-derived bioactive peptides.
Keyword ：
Anticoagulant peptide Anticoagulant peptide Coagulation factor Coagulation factor Larimichthys crocea Larimichthys crocea Molecular docking Molecular docking Molecular dynamics Molecular dynamics Thrombin Thrombin
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| GB/T 7714 | Yang, Zhizhi , Xu, Hui , Wang, Changrong et al. Discovery and mechanism of novel anticoagulant peptides from Larimichthys crocea based on in silico, molecular docking, molecular dynamics, and in vitro analysis [J]. | FOOD RESEARCH INTERNATIONAL , 2025 , 213 . |
| MLA | Yang, Zhizhi et al. "Discovery and mechanism of novel anticoagulant peptides from Larimichthys crocea based on in silico, molecular docking, molecular dynamics, and in vitro analysis" . | FOOD RESEARCH INTERNATIONAL 213 (2025) . |
| APA | Yang, Zhizhi , Xu, Hui , Wang, Changrong , Liu, Zhiyu , Chen, Yihui , Zhao, Chao et al. Discovery and mechanism of novel anticoagulant peptides from Larimichthys crocea based on in silico, molecular docking, molecular dynamics, and in vitro analysis . | FOOD RESEARCH INTERNATIONAL , 2025 , 213 . |
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