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学者姓名：潘磊
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Abstract ：
本发明涉及微胶囊技术领域，具体涉及一种燕窝藻油微胶囊制备方法及应用，方法包括将干燥的燕窝浸入蒸馏水中，浸泡后进行炖煮；炖煮后进行高压灭菌获得燕窝炖煮物，将燕窝炖煮物加入均质组件进行均质化处理获得均质燕窝；将均质燕窝和麦芽糊精形成壁材，壁材溶于水中形成壁材溶液，在壁材溶液中逐滴加入芯材藻油形成混合液；对混合液乳化形成乳液；本发明通过将燕窝炖煮物作为壁材使用，利用燕窝的糖蛋白的成膜性对芯材进行包裹，燕窝富含唾液酸衍生物，藻油富含DHA，糖蛋白形成的包膜和唾液酸清除羟基保护DHA免受氧化和降解；通过氮气作为发射气体，结合冷冻能保护蛋白不容易变质，冷冻使得胶束弹性下降，结合氮气加速和撞击结构提升均质效果。
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| GB/T 7714 | 张怡 , 李兰馨 , 邱靖玲 et al. 一种燕窝藻油微胶囊制备方法及应用 : CN202510984992.4[P]. | 2025-07-17 . |
| MLA | 张怡 et al. "一种燕窝藻油微胶囊制备方法及应用" : CN202510984992.4. | 2025-07-17 . |
| APA | 张怡 , 李兰馨 , 邱靖玲 , 曾红亮 , 潘磊 , 魏萱 . 一种燕窝藻油微胶囊制备方法及应用 : CN202510984992.4. | 2025-07-17 . |
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BACKGROUND: Dictyophora indusiata polysaccharide is an important bioactive component of D. indusiata, playing an important role in alleviating inflammation. The present study aimed to investigate the anti-inflammatory effect and mechanism of D. indusiata polysaccharide on lipopolysaccharide (LPS)-induced intestinal inflammation in mice. RESULTS: Our results indicated that D. indusiata polysaccharide ameliorated intestinal inflammation of mice by increasing the body weight, the number of goblet cells and decreasing inflammatory cell infiltration. In addition, D. indusiata polysaccharide significantly up-regulated expression of ZO-1, Occuldin mRNA, which were 2.55-fold and 2.28-fold higher than the LPS group, respectively. In particular, D. indusiata polysaccharide effectively inhibited the Toll-like receptor 4 (TLR4)/ c-Jun NH2-terminal kinase (JNK) signalling pathway which was 0.34-fold and 0.49-fold of gene expression and 0.41-fold and 0.39-fold of protein expression in the LPS group, respectively. CONCLUSION: The results of the present study suggested that D. indusiata polysaccharide exerted anti-inflammatory and intestinal protective effects by inhibiting the TLR4/JNK signaling pathway, which will provide a basis for the potential value of D. indusiata polysaccharide as prebiotics in food applications. (c) 2024 Society of Chemical Industry.
Keyword ：
anti-inflammatory anti-inflammatory Dictyophora indusiata Dictyophora indusiata polysaccharide polysaccharide TLR4/JNK signaling pathway TLR4/JNK signaling pathway
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| GB/T 7714 | Zhang, Zihao , Zeng, Zhikun , Wang, Lin et al. Dictyophora indusiata polysaccharide attenuated LPS-induced intestinal inflammation of mice via the TLR4/JNK signaling pathway [J]. | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , 2025 , 105 (2) : 974-981 . |
| MLA | Zhang, Zihao et al. "Dictyophora indusiata polysaccharide attenuated LPS-induced intestinal inflammation of mice via the TLR4/JNK signaling pathway" . | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 105 . 2 (2025) : 974-981 . |
| APA | Zhang, Zihao , Zeng, Zhikun , Wang, Lin , Xiong, Bin , Zheng, Baodong , Zhang, Yi et al. Dictyophora indusiata polysaccharide attenuated LPS-induced intestinal inflammation of mice via the TLR4/JNK signaling pathway . | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , 2025 , 105 (2) , 974-981 . |
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This study aimed to investigate the chemical structure and prebiotic activity of a Dictyophora indusiata polysaccharide fraction DIP0p. Our results indicated that DIP0p belongs to a heteropolysaccharide composed of glucose, galactose, mannose and xylose, accounting for 53.25 %, 24.18 %, 19.19 % and 3.37 %, respectively. Methylation and NMR results suggested that the main glycosidic bonds of DIP0p is -*3)-Glcp-(1 -* with -*4)Glcp-(1-*, -*3,4)-Glcp-(1-*, -*3,4)-Galp-(1 -* and -*6)-Manp-(1 -* branches. In addition, DIP0p increased the abundance of benificial bacteria during the in vitro fecal fermentation, including Phascolarctobacterium, Parabacteroides and Bifidobacterium. It is remarkable that DIP0p improved the level of acetic acid, propionic acid, and butyric acid of the fermentation system, which were 1.31, 1.52, and 2.64 folds higher than the Controls, respectively. In summary, this study comprehensively analyzed the structure and probiotic activity of DIP0p, which providing a theoretical basis for the development of the functional foods.
Keyword ：
Dictyophora indusiata Dictyophora indusiata Microbiota Microbiota Polysaccharide Polysaccharide SCFAs SCFAs Structure Structure
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| GB/T 7714 | Pan, Lei , Wang, Lin , Zeng, Zhikun et al. Chemical structure and prebiotic activity of a Dictyophora indusiata polysaccharide fraction [J]. | FOOD CHEMISTRY , 2025 , 463 . |
| MLA | Pan, Lei et al. "Chemical structure and prebiotic activity of a Dictyophora indusiata polysaccharide fraction" . | FOOD CHEMISTRY 463 (2025) . |
| APA | Pan, Lei , Wang, Lin , Zeng, Zhikun , Zhang, Zihao , Zheng, Baodong , Zhang, Yi . Chemical structure and prebiotic activity of a Dictyophora indusiata polysaccharide fraction . | FOOD CHEMISTRY , 2025 , 463 . |
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This study aimed to comprehensively investigate the structure of purified exopolysaccharide EPS821-2, and the effect of Weissella cibaria FAFU821 on bread quality. Here, the findings determined that EPS821-2 was composed of 95.97 % glucose and 3.31 % mannose, with a molecular weight of 758.77 kDa. In addition, EPS821-2 was mainly composed of alpha-(1 -* 6) linkages with branches containing alpha-(1 -* 2), alpha-(1, 3 -* 6), and alpha-(1, 4 -* 6). Interestingly, EPS821-2 exhibited a three-dimensional structure, which led to the hypothesis that W. cibaria FAFU821 contributed to the quality of bread. The results revealed that W. cibaria FAFU821 enhanced the viscoelasticity of sourdough. It is remarkable that sourdough bread femented by W. cibaria FAFU821 had an excellent water holding capacity and lower hardness. In particular, W. cibaria FAFU821 increased the volatile profile of bread, including linoleic acid ethyl ester and acetic acid. This work provided the scientific insight for the applications of W. cibaria FAFU821 and its synthesized EPS821-2 in bakery innovation.
Keyword ：
Bread quality Bread quality Exopolysaccharide Exopolysaccharide Three-dimensional structure Three-dimensional structure Weissella cibaria Weissella cibaria
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| GB/T 7714 | Zhang, Fan , Wang, Xiaoying , Wang, Lin et al. Weissella cibaria FAFU821 improved bread quality based on the three-dimensional network structure of its exopolysaccharide [J]. | FOOD CHEMISTRY , 2025 , 475 . |
| MLA | Zhang, Fan et al. "Weissella cibaria FAFU821 improved bread quality based on the three-dimensional network structure of its exopolysaccharide" . | FOOD CHEMISTRY 475 (2025) . |
| APA | Zhang, Fan , Wang, Xiaoying , Wang, Lin , Zheng, Baodong , Zhang, Yi , Pan, Lei . Weissella cibaria FAFU821 improved bread quality based on the three-dimensional network structure of its exopolysaccharide . | FOOD CHEMISTRY , 2025 , 475 . |
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Laminaria japonica polysaccharide (LJP) is an important nutrient of Laminaria japonica, and the extraction rate and the bioactivity of LJP were improved with the steam explosion (SE) method according to our preliminary research. Here, the effects of steam-exploded Laminaria japonica polysaccharide (LJPS) on flavor, storage stability, and dynamic in vitro digestive properties of set yogurt were investigated in this study. The results suggested that the addition of 0.1 % LJP and LJPS maintained the taste and the odor of set yogurt. In addition, the water holding capacity was increased significantly by 1.067 and 1.066 folds with LJP and LJPS compared with the control groups, respectively. Furthermore, the water distribution was optimized with the addition of LJP and LJPS. In particular, LJP improved the adhesiveness of set yogurt by texture profile analysis. Moreover, the viability of Lactobacilli and Lactococci was sustained during the dynamic in vitro digesting process with LJP and LJPS. Overall, the study provides theoretical guidance for the application of marine plant polysaccharides in the food industry.
Keyword ：
Dynamic in vitro digestion Dynamic in vitro digestion Laminaria japonica Laminaria japonica Polysaccharide Polysaccharide Set yogurt Set yogurt Steam explosion Steam explosion
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| GB/T 7714 | Wu, Jiabin , Lin, Yaqing , Zeng, Zhikun et al. Steam-exploded Laminaria japonica polysaccharide improved set yogurt quality: Based on flavor, storage stability and dynamic in vitro digestive properties [J]. | INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , 2025 , 100 . |
| MLA | Wu, Jiabin et al. "Steam-exploded Laminaria japonica polysaccharide improved set yogurt quality: Based on flavor, storage stability and dynamic in vitro digestive properties" . | INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES 100 (2025) . |
| APA | Wu, Jiabin , Lin, Yaqing , Zeng, Zhikun , Wang, Lin , Zhang, Fan , Huang, Hangyu et al. Steam-exploded Laminaria japonica polysaccharide improved set yogurt quality: Based on flavor, storage stability and dynamic in vitro digestive properties . | INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , 2025 , 100 . |
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The aim of this study is to investigate the effect of steam explosion on the dynamic in vitro digestion properties and gut microbiota structure of Laminaria japonica polysaccharide (LJP). Here, steam-exploded Laminaria japonica polysaccharide (LJPS) was partially degraded during gastric digestion and recovered in intestinal digestion based on the results of molecular weight, functional groups and surface morphology. Notably, many pores appeared on the surface of LJPS during the fermentation. The data suggested that LJPS resisted the digestion in the simulated saliva fluid, simulated gastric fluid, simulated small intestinal fluid, and partially utilized by gut microbiota. Furthermore, LJPS modulated the structure of gut microbiota and improved the proliferation of Phascolarctobacter, Parasutterella and Megasphaera. The level of acetic, propionic and n-butyric acids was increased by LJPS after 48 h of fermentation, which were 2.39, 2.57 and 7.00 folds compared with the control group. Therefore, our study will provide scientific evidence for LJPS as a potential prebiotic to promote gut health.
Keyword ：
Dynamic digestion Dynamic digestion Gut microbiota modulation Gut microbiota modulation Laminaria japonica polysaccharide Laminaria japonica polysaccharide Prebiotic effects Prebiotic effects Steam explosion Steam explosion
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| GB/T 7714 | Lin, Yaqing , Wu, Jiabin , Xiong, Bin et al. Effect of digestive properties and gut microbiota structure of steam-exploded Laminaria japonica polysaccharide: in vitro dynamic human gastrointestinal systems [J]. | LWT-FOOD SCIENCE AND TECHNOLOGY , 2025 , 225 . |
| MLA | Lin, Yaqing et al. "Effect of digestive properties and gut microbiota structure of steam-exploded Laminaria japonica polysaccharide: in vitro dynamic human gastrointestinal systems" . | LWT-FOOD SCIENCE AND TECHNOLOGY 225 (2025) . |
| APA | Lin, Yaqing , Wu, Jiabin , Xiong, Bin , Wang, Lin , Zeng, Zhikun , Zheng, Baodong et al. Effect of digestive properties and gut microbiota structure of steam-exploded Laminaria japonica polysaccharide: in vitro dynamic human gastrointestinal systems . | LWT-FOOD SCIENCE AND TECHNOLOGY , 2025 , 225 . |
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BACKGROUNDBifidobacterium longum subsp. longum, as a probiotic, has been annotated to be added to food. Our previous study found that Dictyophora indusiata polysaccharide (DIP) promoted the proliferation of B. longum and produced acetic acid. The aim of this work was to elucidate the pathway by which B. longum F2 utilizes DIP to produce acetic acid.RESULTSThe results showed that strain F2 is a rod-shaped Gram-positive bacterium, and whole genome sequencing indicated that strain F2 could be identified as B. longum, which has a genome length of 2 477 907 bp encoding 2158 genes. In addition, B. longum F2 survived in harsh environments. Notably, two fractions of DIP were utilized by B. longum F2 to produce 1.17-fold and 1.10-fold acetic acid, which is associated with the powerful carbohydrate metabolism genes. KEGG (Kyoto Encyclopedia of Genes and Genomes) pathway annotation and quantitative polymerase chain reaction showed that the galE gene was significantly upregulated by 1.90-fold and 2.59-fold in two fractions of DIP.CONCLUSIONThe galE gene is a key gene in the production of acetic acid by B. longum F2 using DIP, which synthesizes acetic acid through the Leloir pathway. This finding provides new insights into the mechanism of acid production by probiotics using carbohydrates, and establishes a theoretical basis for the high-value application of edible fungi polysaccharides. (c) 2025 Society of Chemical Industry.
Keyword ：
acetic acid acetic acid Bifidobacterium longum subsp. longum Bifidobacterium longum subsp. longum Dictyophora indusiata polysaccharide Dictyophora indusiata polysaccharide galE galE
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| GB/T 7714 | Zeng, Zhikun , Wang, Lin , Zhang, Wenjing et al. Elucidation of the pathway for Dictyophora indusiata polysaccharide-regulated differential acetic acid production by Bifidobacterium longum F2 [J]. | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , 2025 , 105 (14) : 0 . |
| MLA | Zeng, Zhikun et al. "Elucidation of the pathway for Dictyophora indusiata polysaccharide-regulated differential acetic acid production by Bifidobacterium longum F2" . | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 105 . 14 (2025) : 0 . |
| APA | Zeng, Zhikun , Wang, Lin , Zhang, Wenjing , Lin, Yaqing , Wang, Binbin , Zhang, Yi et al. Elucidation of the pathway for Dictyophora indusiata polysaccharide-regulated differential acetic acid production by Bifidobacterium longum F2 . | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , 2025 , 105 (14) , 0 . |
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Strawberry as a nutritious plant with high commercial value, which is prone to spoilage during storage. The aim of this work was to develop a novel chitosan-based film to enhance the shelf life of strawberries. The results showed that the exopolysaccharide from Weissella confusa HYF86 (EPS86) belongs to heteropolysaccharides mainly composed of glucose with -*4)-Glcp-(1-* glycosidic bonds and a smooth surface, which is conducive to the formation of film. In addition, EPS86 improved the elongation at break and air permeability of the film, which was 2.00-fold and 1.13-fold than that of the chitosan group, respectively. In particular, EPS86-loaded film decreased water loss, reduced spoilage rate by 16.67 % and maintained the texture of strawberry during the storage period. It is well established that EPS86 effectively increased the release of strawberry flavor compared with chitosan, and ethyl hexanoate proportion of strawberries in EPS group was significantly higher than that in the chitosan group on the first day of storage. The results suggested that EPS86 exhibited the potential for fruit preservation and flavor release modulation, which offers a viable prospect for non-destructive preservation of fruits and vegetables.
Keyword ：
Exopolysaccharide Exopolysaccharide Film Film Strawberry preservation Strawberry preservation Weissella confusa HYF86 Weissella confusa HYF86
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| GB/T 7714 | Huang, Hangyu , Wang, Lin , Lin, Yaqing et al. Exopolysaccharide from Weissella confusa HYF86: Structure, composite film and strawberry postharvest preservation [J]. | FOOD CHEMISTRY , 2025 , 493 . |
| MLA | Huang, Hangyu et al. "Exopolysaccharide from Weissella confusa HYF86: Structure, composite film and strawberry postharvest preservation" . | FOOD CHEMISTRY 493 (2025) . |
| APA | Huang, Hangyu , Wang, Lin , Lin, Yaqing , Wu, Jiabin , Zhang, Fan , Zeng, Zhikun et al. Exopolysaccharide from Weissella confusa HYF86: Structure, composite film and strawberry postharvest preservation . | FOOD CHEMISTRY , 2025 , 493 . |
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This study aimed to investigate the structure and its effect on the set yogurt quality of Gracilaria lemaneiformis polysaccharide (GLP). Herein, GLP was mainly composed of galactose, xylose and glucose with proportions of 93.65 %, 3.49 % and 2.86 %, respectively, and a molecular weight of 2.305 x 106 Da. In addition, GLP exhibited excellent thermal stability based on thermogravimetric analysis and differential scanning calorimetry. This study also investigated the impact of GLP on the quality of set yogurt was investigated in this work. The results indicated that 0.1 % GLP significantly facilitated the formation of a stable and unique gel network structure in set yogurt. Meanwhile, the addition of 0.1 % GLP improved the water holding capacity and hardness of set yogurt during storage periods, and the yogurt demonstrated shear thinning behavior and a higher storage modulus. It was remarkable that 0.1 % GLP regulated the odor of set yogurt, including increasing the response values of W1W and W2W, which may be related to the formation of acetic acid and acetoin. Collectively, this study showed the potential advantages of GLP as a stabilizer for set yogurt, contributing to the high-value utilization of marine polysaccharides in the food industry.
Keyword ：
Gracilaria lemaneiformis polysaccharide Gracilaria lemaneiformis polysaccharide Set yogurt Set yogurt Stability Stability Structure Structure
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| GB/T 7714 | Wang, Xiaoying , Zeng, Zhikun , Lin, Yaqing et al. The application of Gracilaria lemaneiformis polysaccharide as a potential flavor improver and stabilizer for set yogurt [J]. | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 329 . |
| MLA | Wang, Xiaoying et al. "The application of Gracilaria lemaneiformis polysaccharide as a potential flavor improver and stabilizer for set yogurt" . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 329 (2025) . |
| APA | Wang, Xiaoying , Zeng, Zhikun , Lin, Yaqing , Zhang, Yi , Pan, Lei . The application of Gracilaria lemaneiformis polysaccharide as a potential flavor improver and stabilizer for set yogurt . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 329 . |
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Dictyophora indusiata is an edible fungus, which is known as bamboo fungus. D. indusiata polysaccharide is considered as the most important bioactive component. The aim of this study was to investigate the structure of a polysaccharide fraction from D. indusiata and the effects of D. indusiata polysaccharide on gut microbiota and metabolites in inflammatory mice. Here, the DIP1p, a polysaccharide fraction from D. indusiata, was obtained by isolation and purification using Cellulose DE-52 column and Sephadex G-200 gel column. The results showed that DIP1p is a heteropolysaccharide consisting of glucose, mannose, galactose and xylose in the ratio of 55.2 %, 28.6 %, 10.3 % and 5.9 %, which mainly linked by -*3)-Glcp-(1 -* glycosidic bonds. In addition, D. indusiata polysaccharide restored the colonic length reduction, modulated the secretion of cytokine and mitigated histological damage. It is remarkable that D. indusiata polysaccharide enhanced the abundance of beneficial bacteria Blautia and Roseburia, and increased the levels of short-chain fatty acids including acetic acid and propionic acid. Our findings indicated that D. indusiata polysaccharide remodeled gut microbiota and enhanced short-chain fatty acids levels to alleviate the inflammation.
Keyword ：
Dictyophora indusiata polysaccharide Dictyophora indusiata polysaccharide Gut microbiota Gut microbiota Inflammation Inflammation Short-chain fatty acids Short-chain fatty acids Structure Structure
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| GB/T 7714 | Wang, Lin , Zhang, Zihao , Zeng, Zhikun et al. Structural characterization of polysaccharide from an edible fungus Dictyophora indusiata and the remodel function of gut microbiota in inflammatory mice [J]. | CARBOHYDRATE POLYMERS , 2025 , 351 . |
| MLA | Wang, Lin et al. "Structural characterization of polysaccharide from an edible fungus Dictyophora indusiata and the remodel function of gut microbiota in inflammatory mice" . | CARBOHYDRATE POLYMERS 351 (2025) . |
| APA | Wang, Lin , Zhang, Zihao , Zeng, Zhikun , Lin, Yaqing , Xiong, Bin , Zheng, Baodong et al. Structural characterization of polysaccharide from an edible fungus Dictyophora indusiata and the remodel function of gut microbiota in inflammatory mice . | CARBOHYDRATE POLYMERS , 2025 , 351 . |
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