Query：
学者姓名：陈继承
Refining：
Year
Type
Indexed by
Source
Complex
Co-Author
Language
Clean All
Abstract ：
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
Cite：
Copy from the list or Export to your reference management。
| 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 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Abstract ：
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
Cite：
Copy from the list or Export to your reference management。
| 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 . |
| Export to | NoteExpress RIS BibTex |
Version ：
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
Cite：
Copy from the list or Export to your reference management。
| 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 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Abstract ：
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
Cite：
Copy from the list or Export to your reference management。
| 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 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Abstract ：
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
Cite：
Copy from the list or Export to your reference management。
| 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 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Abstract ：
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
Cite：
Copy from the list or Export to your reference management。
| 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 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Abstract ：
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
Cite：
Copy from the list or Export to your reference management。
| 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 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Abstract ：
【目的】研究热烫、干燥和柠檬酸处理等加工工艺对海带（Saccharina japonica）色泽品质影响，分析海带在加工过程中色泽变化规律，为海带在加工和贮藏过程中的色泽保持提供参考。【方法】在不同热烫时间和温度、干燥温度、柠檬酸质量分数和处理时间的条件下，测定海带色差、色素质量分数和吸收光谱的变化。【结果与结论】海带经热烫后由黄褐色变为绿色，亮度增加，在30～300 s和65～100℃，随热烫时间和温度增加，色相角值（Hue）逐渐减小，红绿值（a*）逐渐增大，叶绿素和类胡萝卜素质量分数逐渐降低，绿色逐渐失去。热烫过程中海带的a*值变化遵循一级反应动力学，a*值和Hue值的损失与叶绿素和类胡萝卜素质量分数的降解呈极显著线性关系（P <0.01）。色素吸收峰形状和位置随热烫时间和温度的增加基本保持不变，但是光密度逐渐减小，当热烫时间延长至300 s时，432 nm处的吸收峰消失，而410 nm吸收峰出现，叶绿素a降解转化为脱镁叶绿素。海带的亮度、绿值、叶绿素和类胡萝卜素质量分数均随干燥温度增加先升高后降低，在70℃达到最大。色素吸收峰形状和位置随干燥温度的增加基本保持不变，但是光密度先升高后下降。海带在70℃热风干燥条件下能较好保留绿色和亮度，从而获得色泽较好的海带干制产品。海带经柠檬酸处理后由绿色变成黄褐色，亮度减小，432 nm处的吸收峰均消失，而410 nm吸收峰出现，且在红光区的吸收峰位置由665 nm移至668 nm，叶绿素a降解转化为脱镁叶绿素。在质量分数1%～5%，随柠檬酸质量分数增加，海带亮度逐渐减小，绿色逐渐失去；在10～60 min，柠檬酸处理时间对海带色泽无显著影响（P> 0.05）。
Keyword ：
加工工艺 加工工艺 吸收光谱 吸收光谱 海带 海带 色泽 色泽 色素 色素
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | 陈婷茹 , 王茵 , 王晓玲 et al. 加工工艺对海带色泽品质的影响 [J]. | 广东海洋大学学报 , 2025 , 45 (03) : 127-135 . |
| MLA | 陈婷茹 et al. "加工工艺对海带色泽品质的影响" . | 广东海洋大学学报 45 . 03 (2025) : 127-135 . |
| APA | 陈婷茹 , 王茵 , 王晓玲 , 李颖 , 范霖澳 , 叶毅峰 et al. 加工工艺对海带色泽品质的影响 . | 广东海洋大学学报 , 2025 , 45 (03) , 127-135 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Abstract ：
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
Cite：
Copy from the list or Export to your reference management。
| 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) . |
| Export to | NoteExpress RIS BibTex |
Version ：
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。
Cite：
Copy from the list or Export to your reference management。
| 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 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Export
| Results： |
Selected to |
| Format： |
