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学者姓名：肖建波
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Abstract ：
To reduce the moisture content gradient during drying, a single-stage tempering treatment based on parameters including intermediate moisture content (M), tempering temperature, tempering time and relative humidity was used to assist microwave vacuum drying (MVD) of the edible mushroom Agrocybe chaxingu. The influences of these parameters on product quality were analyzed by response surface methodology. The tempering treatments led to the increased effective moisture diffusivity and shortened effective drying time when compared with continuous MVD. Analysis of variance results showed M has the most significant impact on the quality parameters of A. chaxingu including the rehydration ratio, polysaccharide content, free amino acid content (FAA), and color, while the other three parameters only had a small but significant effect on some of those characteristics. Compared to continuous MVD, the total FAA content of tempering treatments enhanced by 10.81%-32.08%, especially aspartic, glutamic acid, isoleucine, leucine and valine. Overall, tempering-assisted MVD was found to be a potential drying of A. chaxingu, as it offers a more efficient drying process with better quality.
Keyword ：
A. chaxingu A. chaxingu Microwave vacuum drying Microwave vacuum drying Product quality Product quality Response surface methodology Response surface methodology Tempering treatment Tempering treatment
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| GB/T 7714 | Zhao, Yingting , Gao, Rong , Zhuang, Weijing et al. Combined single-stage tempering and microwave vacuum drying of the edible mushroom Agrocybe chaxingu: Effects on drying characteristics and physical-chemical qualities [J]. | LWT-FOOD SCIENCE AND TECHNOLOGY , 2020 , 128 . |
| MLA | Zhao, Yingting et al. "Combined single-stage tempering and microwave vacuum drying of the edible mushroom Agrocybe chaxingu: Effects on drying characteristics and physical-chemical qualities" . | LWT-FOOD SCIENCE AND TECHNOLOGY 128 (2020) . |
| APA | Zhao, Yingting , Gao, Rong , Zhuang, Weijing , Xiao, Jianbo , Zheng, Baodong , Tian, Yuting . Combined single-stage tempering and microwave vacuum drying of the edible mushroom Agrocybe chaxingu: Effects on drying characteristics and physical-chemical qualities . | LWT-FOOD SCIENCE AND TECHNOLOGY , 2020 , 128 . |
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Ligusticum chuanxiong extract-polylactic acid sustained-release microspheres (LCE-PLA) are fabricated in this study for enhancing both duration and hepatoprotective efficacy of the main bioactive ingredients. LCE-PLA in vitro release, cytotoxicity and in vivo hepatoprotective effect were discussed to evaluate its efficiency and functionality. Results demonstrated that the optimal drug-loading rate and encapsulation efficiency of tetramethylpyrazine (TMP, the main active ingredient) were 8.19%, 83.72%, respectively. The LCE-PLA in vitro release of TMP showed prolong 5-fold and in vitro cytotoxicity declined 25.00% compared with naked LCE. After 6 weeks of in vivo intervention in high fat diet mice, both liver aspartate aminotransferase and alanine aminotransferase levels were higher in LCE-PLA group than LCE group. The above results indicated that TMP had a higher bioavailability of hepatoprotection when encapsulation of LCE-PLA was applied. The current study has provided a promising novel way to enhance the efficacy of short half-life ingredients.
Keyword ：
Hepatoprotective effect Hepatoprotective effect High fat diet High fat diet Ligusticum chuanxiong Ligusticum chuanxiong Microspheres Microspheres Sustained-release Sustained-release
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| GB/T 7714 | Ge, Huifang , Lin, Peixuan , Luo, Taiduan et al. Fabrication of Ligusticum chuanxiong polylactic acid microspheres: A promising way to enhance the hepatoprotective effect on bioactive ingredients [J]. | FOOD CHEMISTRY , 2020 , 317 . |
| MLA | Ge, Huifang et al. "Fabrication of Ligusticum chuanxiong polylactic acid microspheres: A promising way to enhance the hepatoprotective effect on bioactive ingredients" . | FOOD CHEMISTRY 317 (2020) . |
| APA | Ge, Huifang , Lin, Peixuan , Luo, Taiduan , Yan, Zhiming , Xiao, Jianbo , Miao, Song et al. Fabrication of Ligusticum chuanxiong polylactic acid microspheres: A promising way to enhance the hepatoprotective effect on bioactive ingredients . | FOOD CHEMISTRY , 2020 , 317 . |
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This study was aimed at determining the influence of Folium nelumbinis (Lotus leaf) extracts on melanogenesis in vitro models of melanoma cell line. The anticancer activity of four fractions, including petroleum ether (PEE), n-hexane (HE), ethanol (EE), and ethyl acetate (EAE) from F. nelumbinis on B16 cell lines (C57BL/6J melanoma cell), were evaluated after 24 and 48 h treatment. Results showed that PEE as well as volatile-rich fractions of linolenic acid and linolenic acid ethyl ester significantly (p < 0.05) reduced tyrosinase activity and melanin content in B16 melanoma cells model. Meanwhile, PEE and its primarily contained compound triggered apop-tosis of B16 cells in a dose-dependent way. These results demonstrated that PEE possessed effective activities against melanin and tyrosinase generations through the induction of apoptosis. Moreover, a relation between the volatile-rich fractions of F. nelumbinis and the anticancer effects was demonstrated as well.
Keyword ：
Apoptosis Apoptosis B16 cell B16 cell F. nelumbinis F. nelumbinis Petroleum ether fraction Petroleum ether fraction Tyrosinase inhibition Tyrosinase inhibition Volatile compound Volatile compound
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| GB/T 7714 | Teng, Hui , Fan, Xiaoyun , Lv, Qiyan et al. Folium nelumbinis (Lotus leaf) volatile-rich fraction and its mechanisms of action against melanogenesis in B16 cells [J]. | FOOD CHEMISTRY , 2020 , 330 . |
| MLA | Teng, Hui et al. "Folium nelumbinis (Lotus leaf) volatile-rich fraction and its mechanisms of action against melanogenesis in B16 cells" . | FOOD CHEMISTRY 330 (2020) . |
| APA | Teng, Hui , Fan, Xiaoyun , Lv, Qiyan , Zhang, Qin , Xiao, Jianbo , Qian, Yuewei et al. Folium nelumbinis (Lotus leaf) volatile-rich fraction and its mechanisms of action against melanogenesis in B16 cells . | FOOD CHEMISTRY , 2020 , 330 . |
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Abstract ：
文章阐述了黑色素生成的机理,了解抑制黑色素生成的过程,起关键作用的酪氨酸酶。介绍了在化妆品领域广泛使用的植物活性物质类黄酮,多酚,萜类化合物等。最后,提出了复合植物成分在未来美白研究领域的发展潜力和应用前景。
Keyword ：
植物 植物 活性成分 活性成分 美白 美白 黑色素 黑色素
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| GB/T 7714 | 范小芸 , 肖建波 . 植物活性成分在美白领域的研究与应用 [J]. | 科技创新与应用 , 2020 , (12) : 171-172 . |
| MLA | 范小芸 et al. "植物活性成分在美白领域的研究与应用" . | 科技创新与应用 12 (2020) : 171-172 . |
| APA | 范小芸 , 肖建波 . 植物活性成分在美白领域的研究与应用 . | 科技创新与应用 , 2020 , (12) , 171-172 . |
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Ethnopharmacological relevance: Sonchus oleraceus Linn (SOL) belongs to family of Asteraceae, is a traditional medicinal plant, which has been used to treat tumor, inflammatory diseases, infection and so on in Chinese folk culture. Aim of the study: This work investigated the influence of aqueous ethanol extract of whole plant of SOL and contribution of its main components on inflammation Methods and results: Oral administration of SOL (10 mg/kg) to mice reduced the expression of inflammatory cytokines including IL-6, IL-1 beta, and TNF-alpha, in the LPS-induced sepsis mouse model. Major phenolics in SOL were isolated and determined by HPLC. Results indicate that SOL at the concentration range from 25 to 100 g/mL and its main components, chlorogenic acid, caffeic acid (25-100 mu M) significantly reduced the pro-inflammatory cytokine IL-1 beta, IL-6, TNF-alpha, attenuated iNOS and COX-2 expression in LPS-stimulated Macrophages. In addition, western blot analysis showed SOL suppressed inducible nitric oxide synthase (iNOS) protein expression and the phosphorylation of extracellular signal-regulated kinase (ERK), p38, c-Jun N-terminal kinase (JNK). Conclusion: The underlying mechanism of anti-inflammation might be in according with the inhibition of MAPKs activation as well as down regulation of iNOS and cyclooxygenase-2 (COX-2).
Keyword ：
Anti-inflammation MAPKs Anti-inflammation MAPKs Caffeic acid Caffeic acid Chlorogenic acid Chlorogenic acid Sonchus oleraceus Linn Sonchus oleraceus Linn
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| GB/T 7714 | Chen, Lei , Lin, Xiujun , Xiao, Jianbo et al. Sonchus oleraceus Linn protects against LPS-induced sepsis and inhibits inflammatory responses in RAW264.7 cells [J]. | JOURNAL OF ETHNOPHARMACOLOGY , 2019 , 236 : 63-69 . |
| MLA | Chen, Lei et al. "Sonchus oleraceus Linn protects against LPS-induced sepsis and inhibits inflammatory responses in RAW264.7 cells" . | JOURNAL OF ETHNOPHARMACOLOGY 236 (2019) : 63-69 . |
| APA | Chen, Lei , Lin, Xiujun , Xiao, Jianbo , Tian, Yuting , Zheng, Baodong , Teng, Hui . Sonchus oleraceus Linn protects against LPS-induced sepsis and inhibits inflammatory responses in RAW264.7 cells . | JOURNAL OF ETHNOPHARMACOLOGY , 2019 , 236 , 63-69 . |
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Compound K is a type of protopanaxadiol-type ginsenosides (PPDs) that has strong bioactivities due to fewer glycosyls. However, compound K is not present in raw and unprocessed ginseng. Some PPDs have the same structure with gypenosides, and could be obtained from Gynostemma pentaphyllum. The enzymolysis of PPD-type gypenosides of G. pentaphyllum by naringinase has been reported for the first time in this research. In addition, isolation and identification of enzymolysis end product, and the optimization of enzymolysis parameters were investigated. The results showed that compound K was produced from the enzymolysis of PPD-type gypenosides by naringinase, and could be isolated and purificated by HP-20 macroporous resin and C-18 column chromatography. The optimum enzymolysis conditions determined by the response surface methodology (RSM) are pH 4.1, 50 degrees C, and 71 h, with a yield of 65.44 +/- 4.52% for compound K. These results demonstrated that enzymolysis could be a promising method for producing compound K from the biotransformation of PPD-type gypenosides of G. pentaphyllum.
Keyword ：
Compound K Compound K Enzymolysis Enzymolysis Gynostemma pentaphyllum Gynostemma pentaphyllum Naringinase Naringinase Optimization Optimization Protopanaxadiol-type ginsenosides Protopanaxadiol-type ginsenosides
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| GB/T 7714 | Zheng, Yi , Zheng, Zhizhong , Ming, Yanlin et al. Compound K producing from the enzymatic conversion of gypenoside by naringinase [J]. | FOOD AND CHEMICAL TOXICOLOGY , 2019 , 130 : 253-261 . |
| MLA | Zheng, Yi et al. "Compound K producing from the enzymatic conversion of gypenoside by naringinase" . | FOOD AND CHEMICAL TOXICOLOGY 130 (2019) : 253-261 . |
| APA | Zheng, Yi , Zheng, Zhizhong , Ming, Yanlin , Bai, Yazhu , Chen, Lianghua , Huang, Wen et al. Compound K producing from the enzymatic conversion of gypenoside by naringinase . | FOOD AND CHEMICAL TOXICOLOGY , 2019 , 130 , 253-261 . |
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Abstract ：
Ethnopharmacological relevance: Sonchus oleraceus Linn (SOL) belongs to family of Asteraceae, is a traditional medicinal plant, which has been used to treat tumor, inflammatory diseases, infection and so on in Chinese folk culture.
Keyword ：
Anti-inflammation MAPKs Anti-inflammation MAPKs Caffeic acid Caffeic acid Chlorogenic acid Chlorogenic acid Sonchus oleraceus Linn Sonchus oleraceus Linn
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| GB/T 7714 | Chen, Lei , Lin, Xiujun , Xiao, Jianbo et al. Sonchus oleraceus Linn protects against LPS-induced sepsis and inhibits inflammatory responses in RAW264.7 cells [J]. | Journal of Ethnopharmacology: An Interdisciplinary Journal Devoted to Bioscientific Research on Indigenous Drugs , 2019 , 236 : 63-69 . |
| MLA | Chen, Lei et al. "Sonchus oleraceus Linn protects against LPS-induced sepsis and inhibits inflammatory responses in RAW264.7 cells" . | Journal of Ethnopharmacology: An Interdisciplinary Journal Devoted to Bioscientific Research on Indigenous Drugs 236 (2019) : 63-69 . |
| APA | Chen, Lei , Lin, Xiujun , Xiao, Jianbo , Tian, Yuting , Zheng, Baodong , Teng, Hui . Sonchus oleraceus Linn protects against LPS-induced sepsis and inhibits inflammatory responses in RAW264.7 cells . | Journal of Ethnopharmacology: An Interdisciplinary Journal Devoted to Bioscientific Research on Indigenous Drugs , 2019 , 236 , 63-69 . |
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A simple, accurate and specific high-performance liquid chromatography (HPLC) method has been developed and validated for simultaneous determination of sesamol, sesamin, asarinin and sesamolin in Monascus aged vinegar. The effects of acid hydrolysis and four heating treatments on the components content in Monascus aged vinegar were discussed. The results showed that the isomerisation of sesamin to asarinin, and decomposition of sesamolin to sesamol significantly increased, regardless of heating or acid hydrolysis. Thermal processes and acid hydrolysis increased the content of sesamol and asarinin, respectively, but severe thermal processes resulted in the loss of total sesame lignans. Sesamol and asarinin reached the highest (2.720 +/- 0.202 mu g/mL and 2.064 +/- 0.075 mu g/mL) for autoclaving (125 degrees C, 15 min) and acid hydrolysis (25 degrees C, 15 min, nature pH), respectively. Therefore, autoclaving and acid hydrolysis were considered as the optimal way to obtain higher content of sesamol and asarinin.
Keyword ：
Conversion Conversion High performance liquid chromatography (HPLC) High performance liquid chromatography (HPLC) Monascus aged vinegar Monascus aged vinegar Sesamin Sesamin Sesamolin Sesamolin
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| GB/T 7714 | Chen, Jicheng , Chen, Yazhen , Tian, Jingjing et al. Simultaneous determination of four sesame lignans and conversion in Monascus aged vinegar using HPLC method [J]. | FOOD CHEMISTRY , 2018 , 256 : 133-139 . |
| MLA | Chen, Jicheng et al. "Simultaneous determination of four sesame lignans and conversion in Monascus aged vinegar using HPLC method" . | FOOD CHEMISTRY 256 (2018) : 133-139 . |
| APA | Chen, Jicheng , Chen, Yazhen , Tian, Jingjing , Ge, Huifang , Liang, Xiaofeng , Xiao, Jianbo et al. Simultaneous determination of four sesame lignans and conversion in Monascus aged vinegar using HPLC method . | FOOD CHEMISTRY , 2018 , 256 , 133-139 . |
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The in vitro prebiotic effects of resistant starch (RS), prepared by different treatments from purple yam, on Bifidobacterium adolescentis (bifidobacteria for short), were investigated. Tolerance tests indicated that bifidobacteria in PDS (prepared by debranching combined with autoclaving) and PDS.H (PDS further treated by double enzyme hydrolysis) media adapted better to simulated upper gastrointestinal conditions (at pH 1.5-3.0 and 0.3% and 1.0% bile acid) than those in GLU (glucose) and DAS (prepared by autoclaving) media. PDS.H, which had the highest digestion resistibility, exhibited significant effects on the OD600 (nm) value (1544) and the pH value (4.21) when the carbohydrate concentration was 20 g L-1. Additionally, the exponential growth phase of bifidobacteria was 2 h in the PDS or PDS.H media, whereas it was 4 h in the GLU or DAS media. A higher content of short-chain fatty acids (SCFAs) was obtained in the PDS.H medium. Analysis of the structural features of RS and fermented RS indicated that PDS, especially PDS.H, had a rougher surface and higher crystallinity than DAS. Fermented RS in a simulated large bowel environment showed an eroded surface and decreased crystallinity. All of these findings suggest that RS with a rough surface and perfect crystalline structure could protect bifidobacteria from gastrointestinal conditions and enhance the proliferation of bifidobacteria.
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| GB/T 7714 | Li, Tao , Chen, Lei , Xiao, Jianbo et al. Prebiotic effects of resistant starch from purple yam (Dioscorea alata L.) on the tolerance and proliferation ability of Bifidobacterium adolescentis in vitro [J]. | FOOD & FUNCTION , 2018 , 9 (4) : 2416-2425 . |
| MLA | Li, Tao et al. "Prebiotic effects of resistant starch from purple yam (Dioscorea alata L.) on the tolerance and proliferation ability of Bifidobacterium adolescentis in vitro" . | FOOD & FUNCTION 9 . 4 (2018) : 2416-2425 . |
| APA | Li, Tao , Chen, Lei , Xiao, Jianbo , An, Fengping , Wan, Cheng , Song, Hongbo . Prebiotic effects of resistant starch from purple yam (Dioscorea alata L.) on the tolerance and proliferation ability of Bifidobacterium adolescentis in vitro . | FOOD & FUNCTION , 2018 , 9 (4) , 2416-2425 . |
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The olive (Olea europaea L.) is a widely-distributed plant that originated in the Mediterranean region. Its fruit is commonly used to produce olive oil, table olives, and other by-products. The main nutrient of the olive fruit is fat, predominantly monounsaturated fatty acids (MUFA). Olives are also rich in carbohydrates, vitamins, and minerals. Increasing numbers of investigations show that the health benefits of the 'Mediterranean diet' are associated with lower incidences of chronic degenerative diseases and higher life expectancy. These benefits have been attributed to the dietary consumption of olive oil. Furthermore, epidemiological data suggest that phenolic components and other antioxidants in olive oil are responsible for some of these benefits. Remarkably, these minor components play significant roles in reducing the incidences of atherosclerosis, cardiovascular disease, neurodegenerative diseases, and certain types of cancer. We reviewed the main olive products and the nutritional composition of olive oil focusing on fatty acids, phenolic compounds, and other antioxidants. We also discuss the chief chemical constituents relevant to the biological activity of olive oil, the metabolism and bioavailability of olive oil phenolic compounds, and the antioxidant activity of metabolites. Finally, we outline recent advances, potential applications, and limitations of developments in the olive oil industry, aiming to provide a theoretical basis for further research and to broaden the prospect of its application to healthy diets.
Keyword ：
Bioactivity Bioactivity Chemical composition Chemical composition Function Function Nutrition Nutrition Olive products Olive products
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| GB/T 7714 | Guo, Zebin , Jia, Xiangze , Zheng, Zhichang et al. Chemical composition and nutritional function of olive (Olea europaea L.): a review [J]. | PHYTOCHEMISTRY REVIEWS , 2018 , 17 (5) : 1091-1110 . |
| MLA | Guo, Zebin et al. "Chemical composition and nutritional function of olive (Olea europaea L.): a review" . | PHYTOCHEMISTRY REVIEWS 17 . 5 (2018) : 1091-1110 . |
| APA | Guo, Zebin , Jia, Xiangze , Zheng, Zhichang , Lu, Xu , Zheng, Yafeng , Zheng, Baodong et al. Chemical composition and nutritional function of olive (Olea europaea L.): a review . | PHYTOCHEMISTRY REVIEWS , 2018 , 17 (5) , 1091-1110 . |
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