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学者姓名：陈继承
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Abstract ：
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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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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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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Food-derived peptides with angiotensin-I-converting enzyme inhibitory (ACEI) activity have garnered significant research attention. This study focused on examining ACEI peptides from Porphyra haitanensis and investigating their potential inhibitory mechanisms through a combination of in silico and in vitro methods. Five novel potential ACEI peptides (ASF: Ala-Ser-Phe, EIIL: Glu-Ile-Ile-Leu, LCVPR: Leu-Cys-Val-Pro-Arg, LDVVN: Leu-Asp-Val-ValAsn, and LSPSW: Leu-Ser-Pro-Ser-Trp) were identified through a combination of peptidomics and in silico bioinformatics analysis, of which LSPSW showed the highest activity (IC50: 5.27 +/- 0.53 mu M). After simulated gastrointestinal digestion (SGD), the activities of LCVPR and LSPSW remained almost unchanged. The results from inhibition kinetics and molecular docking demonstrated that ACEI peptides with differing inhibition mechanisms could successfully bind to ACE through hydrogen bonds. Based on network pharmacology analysis and cellular experiments, LSPSW exerted antihypertensive effects by regulating the expression levels of peroxisome proliferator activated receptor gamma (PPARG), prostaglandin-endoperoxide synthase 2 (PTGS2), and renin (REN). This research provided a novel theoretical foundation for the high-value application of P. haitanensis.
Keyword ：
ACE inhibitory peptides ACE inhibitory peptides Inhibition mechanism Inhibition mechanism Molecular docking Molecular docking Network pharmacology Network pharmacology Porphyra haitanensis Porphyra haitanensis QSAR model QSAR model
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| GB/T 7714 | Ye, Xianjiang , Yang, Ran , Yang, Zhizhi et al. Novel angiotensin-I-converting enzyme (ACE) inhibitory peptides from Porphyra haitanensis: Screening, digestion stability, and mechanistic insights [J]. | FOOD BIOSCIENCE , 2025 , 68 . |
| MLA | Ye, Xianjiang et al. "Novel angiotensin-I-converting enzyme (ACE) inhibitory peptides from Porphyra haitanensis: Screening, digestion stability, and mechanistic insights" . | FOOD BIOSCIENCE 68 (2025) . |
| APA | Ye, Xianjiang , Yang, Ran , Yang, Zhizhi , Huang, Baote , Riaz, Talha , Zhao, Chao et al. Novel angiotensin-I-converting enzyme (ACE) inhibitory peptides from Porphyra haitanensis: Screening, digestion stability, and mechanistic insights . | FOOD BIOSCIENCE , 2025 , 68 . |
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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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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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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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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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为探究海带脱腥后腥味成分变化以及风味特征的相关性，采用顶空-固相微萃取-气相色谱-质谱联用法（Headspace Solid-Phase Microextraction Gas Chromatography–Mass Spectrometry,HS-SPME-GC-MS）结合风味感官评价和电子鼻等技术，研究海带经酿酒酵母发酵脱腥、茶多酚脱腥以及复合脱腥处理后的风味组分变化规律，解析海带腥味脱除处理与风味品质的相关性。结果表明，不同处理对海带腥味均有一定脱除效果，复合脱腥对海带腥味物质脱除效果最为显著，主体腥味组分极显著减少（P<0.01），其中特征腥味组分（E）-2-壬烯醛、（E,Z）-2,6-壬二烯醛、1-辛烯-3-醇以及正壬醛脱除率均达到75%以上；关键挥发性组分中1-辛烯-3-醇、正辛醛、正己醛等不良风味物质与脂肪味、鱼腥味、泥土味具有相关性，而2-苯乙醇、辛酸乙酯等良好风味物质与花香、酒香、水果味、青草味、坚果味具有相关性，可见处理后不仅去除了腥味，同时新增了2-苯乙醇、香叶醇、辛酸乙酯、月桂酸乙酯等物质，并赋予海带良好风味。
Keyword ：
感官特性 感官特性 海带 海带 相关性分析 相关性分析 腥味脱除 腥味脱除 风味特征 风味特征
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| GB/T 7714 | 林晓娟 , 陈勇 , 黄宝特 et al. 不同脱腥处理对海带关键腥味组分及风味品质的影响 [J]. | 食品工业科技 , 2025 , 46 (20) : 231-240 . |
| MLA | 林晓娟 et al. "不同脱腥处理对海带关键腥味组分及风味品质的影响" . | 食品工业科技 46 . 20 (2025) : 231-240 . |
| APA | 林晓娟 , 陈勇 , 黄宝特 , 启航 , 陈洪彬 , 陈继承 . 不同脱腥处理对海带关键腥味组分及风味品质的影响 . | 食品工业科技 , 2025 , 46 (20) , 231-240 . |
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Porphyra haitanensis proteins (PHP) are natural proteins with various nutritional and biological values. This study was to analyze the composition, stability, and antioxidant activity of PHP before and after simulation gastrointestinal digestion (SGD). Caenorhabditis elegans was used as the model to investigate the functional activity and potential mechanisms of action of the PHP digestion products (PHPDP). The results showed that PHP contained 16 amino acids and exhibited high thermal stability (up to 80 degrees C), but dimerization or fragmentation occurred in environments with pH 3 and pH 11. After digestion, PHP released 212 bioactive peptides, which significantly enhanced its antioxidant activity and improved the resistance of C. elegans to heat, oxidative, and ultraviolet stress. Furthermore, PHPDP improved oxidative stress in C. elegans and extended its lifespan by increasing antioxidant enzyme activity and reducing malondialdehyde, lipofuscin, and reactive oxygen species levels. The mechanism of action of PHPDP likely involved regulating the insulin signaling pathway through daf-2/daf-16 and modulating the expression of oxidative stress regulators skn-1 and sod-3 , thereby enhancing the organism's stress resistance and extending lifespan. This study demonstrated that P. haitanensis could serve as a reliable protein source in daily life and provided a reference for its development and application as a functional food ingredient.
Keyword ：
Anti-aging Anti-aging Antioxidant Antioxidant Caenorhabditis elegans Caenorhabditis elegans Gastrointestinal digestion Gastrointestinal digestion Porphyra haitanensis protein Porphyra haitanensis protein
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| GB/T 7714 | Ye, Xianjiang , Yang, Ran , Riaz, Talha et al. Stability and antioxidant function of Porphyra haitanensis proteins during simulated gastrointestinal digestion: Effects on stress resistance and lifespan extension in Caenorhabditis elegans [J]. | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 293 . |
| MLA | Ye, Xianjiang et al. "Stability and antioxidant function of Porphyra haitanensis proteins during simulated gastrointestinal digestion: Effects on stress resistance and lifespan extension in Caenorhabditis elegans" . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 293 (2025) . |
| APA | Ye, Xianjiang , Yang, Ran , Riaz, Talha , Chen, Jicheng . Stability and antioxidant function of Porphyra haitanensis proteins during simulated gastrointestinal digestion: Effects on stress resistance and lifespan extension in Caenorhabditis elegans . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 293 . |
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