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1. Isolation, Purification and Identification of Torularhodin from Sporidiobolus pararoseus by Column Chromatography and its Anti-Cancer Effect on LNCaP Cells | |||
DU Chao,SHI Qiuyu,WU Jialing,CUI Yan,LI Yingchao,WEI Liangxin,QIAN He | |||
Food Science and Technology 20 October 2015 | |||
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Abstract:In the present study, an isolation and purification method of torularhodin from the fermentation products of Sporidiobolus pararoseus by column chromatography was developed. The purity of the pigment was determined to be above 96% by High Performance Liquid Chromatography (HPLC). The spectroscopic data of torularhodin were obtained by HPLC-Diode Array Detector (DAD), Liquid Chromatography (LC) - Electronic Spray Ion (ESI) - Mass Spectrometry (MS), Fourier - Transform Infrared spectroscopy (FTIR), and Raman spectroscopy. This study was also designed to elucidate the inhibition of torularhodin on the growth of prostate cancer LNCaP cells. Torularhodin significantly suppressed the proliferation of LNCaP cells in a dose-dependent manner. After the treatment with 30 μmol β-carotene, lycopene and torularhodin for 24 h, the growth was decreased by 20.5 ± 3.1%, 27.5 ±3.7%, and 60.2 ±1.8% as showed in WST-1 assay. Therefore, torularhodin deserves further study as a potential method to prevent certain kinds of cancer. | |||
TO cite this article:DU Chao,SHI Qiuyu,WU Jialing, et al. Isolation, Purification and Identification of Torularhodin from Sporidiobolus pararoseus by Column Chromatography and its Anti-Cancer Effect on LNCaP Cells[OL].[20 October 2015] http://en.paper.edu.cn/en_releasepaper/content/4658372 |
2. Influence of ultrasounic treatment on the antioxidant activity of ovalbumin | |||
XIE Huan,TU Zongcai,WANG Hui,HUANG Tao | |||
Food Science and Technology 13 May 2015 | |||
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Abstract:Effects of ultrasonic treatment on antioxidant activity of ovalbumin (OVA) were evaluated by analysis of DPPH radical-scavenging activity, SDS-PAGE, SEM, and circular dichroism. The antioxidant activity of OVA was found to be increased significantly by ultrasonic treatment. The reducing power was gradually increased in accordance with the increase of ultrasonic intensity (from 0.06 to 0.14). The DPPH radical-scavenging activity was enhanced apparently and reached maximum at the intensity level of 14.91 W/cm2 (from 12.0% to 20.9%). The molecular weights of OVA remained unaffected while the size of OVA crystals decreased reflected by SEM images. CD spectra indicated that ultrasonic treatment altered the secondary structure of the OVA. | |||
TO cite this article:XIE Huan,TU Zongcai,WANG Hui, et al. Influence of ultrasounic treatment on the antioxidant activity of ovalbumin[OL].[13 May 2015] http://en.paper.edu.cn/en_releasepaper/content/4643281 |
3. Effect of soybean oligosaccharides on probiotic viability and organic acids production in set yoghurt during refrigerated storage | |||
LAWRENCE Muganga,LIU Xiaoming,HONG Qing,JAMIL Serwanja,Jacob Ojobi Omedi,CHEN Wei | |||
Food Science and Technology 13 March 2015 | |||
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Abstract:Addition of prebiotics to yoghurt has been shown to enhance quality characteristics of yoghurt and improve probiotic viability during storage. In the current study we evaluated the ability of probiotic strains Lactobacillus acidophilus (CCFM6), L. plantarum (CCFM47) in co-culture with Streptococcus thermophilus (CCFM218) in the production of set yoghurt supplemented with SBOs in comparison with conventional starter cultures CCFM218 and L. delbrueckii subsp. bulgaricus (CCFM4). Our results indicate that yoghurt fermented by probiotic strains CCFM6 and CCFM47 had better quality characteristics such firmness, viscosity and less acidity during storage at 4oC for 21 days than the control. SBOs significantly (p<0.05) improved probiotic viability during fermentation but it affected product textural quality by producing a weaker gel. Our results also indicate that probiotic strains CCFM6 and CCFM47 could be used in the production of synbiotic set yoghurt in co-culture with S. thermophilus. | |||
TO cite this article:LAWRENCE Muganga,LIU Xiaoming,HONG Qing, et al. Effect of soybean oligosaccharides on probiotic viability and organic acids production in set yoghurt during refrigerated storage[OL].[13 March 2015] http://en.paper.edu.cn/en_releasepaper/content/4634009 |
4. Signals induced by exogenous nitric oxide and their role in controlling brown rot disease in postharvest peach fruit | |||
ZHANG Chang,LI Guangjin,LEI Zhonghua,LIU Yunyun,REN Jiyun,SHI Jingying | |||
Food Science and Technology 26 May 2014 | |||
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Abstract:Recent evidence suggests that nitric oxide (NO) signaling plays an important role in plant-pathogen interactions. In this study, the control effect on brown rot disease caused by Monilinia fructicola and the signal role of NO in the elicitation of defense responses in peach fruit were investigated. It was found that 15 μM NO solution induced disease resistance of harvested peaches and as a potentiated elicitor, NO induced the high production rate of endogenous NO and superoxide (O2ˉ), hydrogen oxide (H2O2) content, and the activities of NADPH oxidase and Ca2+-ATPase of peach fruit. Aconitase activity in peach fruit was inhibited by NO. After partial purified, aconitase activity was inhibited by sodium nitroprusside (SNP) and H2O2, however, the inhibition could be relieved by carboxy-2-phenyl-4,4,5,5-tetramethylimidazoline -1-oxyl 3-oxide (cPTIO) or catalase (CAT), indicating that defense response and signals induced by NO transduction depend on aconitase and conditions leading to elevated levels of NO or H2O2 would inactivate aconitase directly in peach fruit. Treatment with NO resulted in accumulation of salicylic acid (SA) during the period of storage. Higher level of jasmonate acid (JA) were detected in NO-treated fruit 48 h after the treatment. But after NO was removed, the level of SA and JA were lower obviously than that of the control. The results suggest that exogenous NO enhances disease resistance of harvested peach fruit to brown rot disease by inducing some signals such as endogenous NO, reactive oxygen species (ROS), SA and JA and inhibiting aconitase activity. | |||
TO cite this article:ZHANG Chang,LI Guangjin,LEI Zhonghua, et al. Signals induced by exogenous nitric oxide and their role in controlling brown rot disease in postharvest peach fruit[OL].[26 May 2014] http://en.paper.edu.cn/en_releasepaper/content/4598629 |
5. The changes of main physiology and biochemistry in sorghum during seeds germination | |||
Runqiang Yang,Shufang Wang,Maha F. Elbaloula,Zhenxin Gu | |||
Food Science and Technology 18 March 2014 | |||
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Abstract:The main physiology and biochemistry metabolism including amino acids composition and gamma aminobutyric acid (GABA) content of sorghum during 3-day germination period was investigated. Life activity was increasing including respiratory rate during germination. Protease activity, free amino acid and reducing sugar content increased with the germination time. While moisture, protein, fat and starch decreased, significantly. Meanwhile, amino acid composition was redistributed and the essential amino acids increased except for leucine and valine after germination. In addition, some nonessential amino acids content such as proline, glycine and histidine were largely enhanced by germination. Gamma aminobutyric acid (GABA) content increased about 3 folds after germination. Furthermore, combining tannin (the main anti-nutritional factor) was converted to be free and solvable. These results greatly suggested that germinated sorghum could be a functional food rich in GABA and other health-promoting nutrients. | |||
TO cite this article:Runqiang Yang,Shufang Wang,Maha F. Elbaloula, et al. The changes of main physiology and biochemistry in sorghum during seeds germination[OL].[18 March 2014] http://en.paper.edu.cn/en_releasepaper/content/4590537 |
6. Functional characterization of ω9 fatty acid desaturase in oleaginous fungus Mortierella alpina by homologous expression | |||
Kai Du,Haiqin Chen,Guangfei Hao,Xiaoyun Huang,Danhui Hao,Zhennan Gu,Hao Zhang,Wei Chen,YongQ Chen | |||
Food Science and Technology 18 March 2014 | |||
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Abstract:In oleaginous fungus Mortierella alpina, Δ9 fatty acid desaturases are the first key enzyme during unsaturated fatty acid biosynthesis. There are three Δ9 fatty acid desaturase genes in Mortierella alpina. In contrast to Δ9-I and Δ9-II, ω9 (Δ9-III) displayed negligible transcriptionally activity under culture conditions. Thus, the intrinsic function and its substrate specificity remain to be determined. In this work, the ω9 fatty acid desaturase from M. alpina ATCC 32222 was cloned and homologously over-expressed. Lipid analysis revealed that ω9 fatty acid desaturase had moderate activities using palmitic acid (C16:0) and stearic acid (C18:0) as substrates. Palmitoleic acid (C16:1) and oleic acid (C18:1) contents increased 3.25- and 1.95-fold in ω9 over-expressing clones compared to the wild-type strain. Low temperature (12 C) significantly improved the conversion rate of C16:0 to C16:1 (9.24-fold increase) by ω9 desaturation. Moreover, the ω9 fatty acid desaturase may have specific activities with very long-chain saturated fatty acid substrates since a small amount of C24:1 was detected in ω9 gene over-expressing strains but none in the wild-type strain. | |||
TO cite this article:Kai Du,Haiqin Chen,Guangfei Hao, et al. Functional characterization of ω9 fatty acid desaturase in oleaginous fungus Mortierella alpina by homologous expression[OL].[18 March 2014] http://en.paper.edu.cn/en_releasepaper/content/4590290 |
7. Enhance eicosapentaenoic acid production in oleaginous fungus Mortierella alpina by overexpressing ω3 fatty acid desaturase | |||
Xiaoyun Huang,Haiqin Chen,Guangfei Hao,Kai Du,Danhui Hao,Yuanda Song,Zhennan Gu,Hao Zhang,Wei Chen,Yong Q. Chen | |||
Food Science and Technology 18 March 2014 | |||
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Abstract:ω3 fatty acid desaturase is the key enzyme responsible for ω-3 polyunsaturated fatty acids (PUFAs) formation. In oleaginous fungus Mortierella alpina, about 50% of total fatty acids are arachidonic acid (AA), whereas ω-3 PUFAs level is very low. In order to enhance the eicosapentaenoic acid (EPA) production, ω3 fatty acid desaturase gene (FADS15) from M. alpina ATCC32222 was cloned and homologously overexpressed, using the Agrobacterium tumefaciens-mediated transformation. Compared to the wild-type M. alpina, the FADS15 overexpressing strains MA-ω3Des-1, MA-ω3Des-2, MA-ω3Des-3 had 6.35-, 5.33- and 6.27-fold increase in EPA yield, respectively. These FADS15 overexpressing clones may be useful to future industrial production of EPA. | |||
TO cite this article:Xiaoyun Huang,Haiqin Chen,Guangfei Hao, et al. Enhance eicosapentaenoic acid production in oleaginous fungus Mortierella alpina by overexpressing ω3 fatty acid desaturase[OL].[18 March 2014] http://en.paper.edu.cn/en_releasepaper/content/4590491 |
8. Analysis of monosaccharides in the triterpene glycosides from sea cucumbers by high performance liquid chromatographic (HPLC) | |||
GAO Xiaomeng,DONG Ping,XUE Changhu,XU Jie,WANG Yuming | |||
Food Science and Technology 23 December 2013 | |||
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Abstract:To fast and effectively analyze the sugar chain of triterpene glycosides from sea cucumber, a method was developed using a reverse-phase high-performance liquid chromatography (HPLC) with 1-phenyl-3-methyl-5-pyrazolone (PMP) derivatization. An optimized chromatographic condition was established in the present study. The calibration curves of monosaccharides (D-glucose, D-3-O-methylgucose, D-xylose and D-quinovose) were linear within the range of 0.05 - 1 mmol/L (R2 > 0.996). The detection limits of these four monosaccharides were below 5 pmol. Monosaccharides of holothurin A and holothurin B were analyzed by this method. The result showed it was simple, rapid, stable, and less sample consumed than previous methods. | |||
TO cite this article:GAO Xiaomeng,DONG Ping,XUE Changhu, et al. Analysis of monosaccharides in the triterpene glycosides from sea cucumbers by high performance liquid chromatographic (HPLC)[OL].[23 December 2013] http://en.paper.edu.cn/en_releasepaper/content/4577661 |
9. Influence of Maillard reaction on the antigenicity of ovalbumin using response surface methodology | |||
MA Xiaojuan,GAO Jinyan,TONG Ping,YANG Hui,ZU Qinqin,CHEN Hongbing | |||
Food Science and Technology 12 September 2013 | |||
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Abstract:The objective of this study was to investigate the influence of Maillard reaction on the antigenicity of ovalbumin using response surface methodology. Single factor tests were conducted to determine the main influential factors and the better ranges of parameters for response surface. We designed one model for optimization to reduce antigenicity of ovalbumin after glycation, and another model to increase its antigenicity. Nevertheless, model for optimization to reduce the antigenicity could not be used to navigate the response surface methodology. Model to increase antigenicity of ovalbumin showed that the optimal condition was achieved at 60℃, pH 6.87 and ovalbumin concentration of 0.11 mg/ml. Under these reaction parameters the antigenicity of ovalbumin was determined to be 124.037% that of the untreated ovalbumin. Verification experiment showed the antigenicity to be 121.746%, and no significant (p > 0.05) difference was noted compared to the theoretical predicted value. Temperature had the greatest effect on the antigenicity of ovalbumin, while pH and ovalbumin concentration influenced ovalbumin antigenicity to a lesser extent. Well-controlled Maillard reaction between ovalbumin and glucose is an efficient approach to reduce antigencity of ovalbumin, and the antigenicity could also be increased for different usage purposes. | |||
TO cite this article:MA Xiaojuan,GAO Jinyan,TONG Ping, et al. Influence of Maillard reaction on the antigenicity of ovalbumin using response surface methodology[OL].[12 September 2013] http://en.paper.edu.cn/en_releasepaper/content/4559763 |
10. Investigation of the Absorption Mechanism of Ginsenoside Compound K and Its Fatty Acid Ester Prodrugs Using Caco-2 Cell Monolayers Model | |||
Zhu Xuemei,Zhang Bing,Luo Ting,Hu Jiangning,Li Hongyan,Deng Zeyuan | |||
Food Science and Technology 31 July 2013 | |||
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Abstract:Ginsenoside compound K (CK) is a bioactive compound with poor oral bioavailability due to its high hydrophilic polarity. In contrast, its novel lipophilic ester prodrugs, the butyl and octyl ester of CK (CK-B and CK-O), have excellent oral potency. The aim of this study was to examine the transport mechanisms of CK and its lipophilic ester prodrugs (CK-B and CK-O) using human Caco-2 cells. Results showed that CK had a low permeability coefficient (8.65±0.17×10-7 cm/s) for AP to BL transport over 10-50 μM, while the transport rate for AP to BL flux of CK-B (29.70±1.45×10-7 cm/s) and CK-O (28.39±1.72×10-7 cm/s) were significantly greater than that of CK. Furthermore, the major transport mechanism of CK was passive transcellular diffusion with active efflux mediated by P-gp involved, whereas CK-B and CK-O were not the substrate of efflux pump. These results suggested that improving the lipophilic of CK by acylation can increases the transport across Caco-2 cells significantly. | |||
TO cite this article:Zhu Xuemei,Zhang Bing,Luo Ting, et al. Investigation of the Absorption Mechanism of Ginsenoside Compound K and Its Fatty Acid Ester Prodrugs Using Caco-2 Cell Monolayers Model[OL].[31 July 2013] http://en.paper.edu.cn/en_releasepaper/content/4551903 |
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