59 results on '"Huaying Du"'
Search Results
52. Isolation and identification of peptides from simulated gastrointestinal digestion of preserved egg white and their anti-inflammatory activity in TNF-α-induced Caco-2 cells
- Author
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Yonggang Tu, Mengya Zhang, Na Wu, Yao Yao, Mingsheng Xu, Yan Zhao, and Huaying Du
- Subjects
medicine.drug_class ,Endocrinology, Diabetes and Metabolism ,p38 mitogen-activated protein kinases ,Clinical Biochemistry ,Drug Evaluation, Preclinical ,Inflammation ,Biochemistry ,Anti-inflammatory ,Egg White ,medicine ,Humans ,Secretion ,Molecular Biology ,Nutrition and Dietetics ,Chemistry ,Tumor Necrosis Factor-alpha ,Anti-Inflammatory Agents, Non-Steroidal ,Egg Proteins ,Interleukin-8 ,NF-kappa B ,Molecular biology ,In vitro ,Gene Expression Regulation ,Phosphorylation ,Digestion ,medicine.symptom ,Signal transduction ,Caco-2 Cells ,Mitogen-Activated Protein Kinases ,Egg white - Abstract
Simulated gastrointestinal digestion of preserved egg white (SGD-PEW) exerts anti-inflammatory effects on Caco-2 cells and a mouse model of DSS-induced colitis. Here, we aimed to separate peptides derived from SGD-PEW and evaluate their anti-inflammatory effects using an in vitro inflammatory model. Six peptides were isolated and identified. DEDTQAMPFR (DR-10), DEDTQAMPF (DF-9), MLGATSL (ML-7) and MSYSAGF (MF-7) significantly inhibited IL-8 secretion and markedly decreased gene expression, including TNF-α, IL-8, IL-6, IL-1β and IL-12 and promoted IL-10 gene expression in Caco-2 cells. DR-10, DF-9, ML-7 and MF-7 significantly inhibited the phosphorylation of JNK. In the meantime, DR-10 and DF-9 significantly reduced the phosphorylation of IκB and p38. These results indicated that ML-7 and MF-7 exerted their anti-inflammatory activity through the MAPK signaling pathway in TNF-α-induced Caco-2 cells. Whereas, DR-10 and DF-9 inhibited the NF-κB and MAPK signaling pathways. The results suggested that DR-10, DF-9, ML-7 and MF-7 derived from SGD-PEW may be a new type of prophylactic food for the treatment of inflammation.
- Published
- 2018
53. Changes in physico-chemical properties, microstructure, protein structures and intermolecular force of egg yolk, plasma and granule gels during salting
- Author
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Yao Yao, Mingsheng Xu, Na Wu, Yonggang Tu, Huaying Du, Lilan Xu, and Yan Zhao
- Subjects
food.ingredient ,Chemical Phenomena ,Sodium Chloride ,01 natural sciences ,Analytical Chemistry ,Plasma ,0404 agricultural biotechnology ,Protein structure ,food ,Yolk ,Animals ,Fourier transform infrared spectroscopy ,Phospholipids ,Yolk plasma ,Chromatography ,Chemistry ,010401 analytical chemistry ,Granule (cell biology) ,Egg Proteins ,Salting ,04 agricultural and veterinary sciences ,General Medicine ,Microstructure ,040401 food science ,Egg Yolk ,0104 chemical sciences ,Transmission electron microscopy ,embryonic structures ,Gels ,Food Science - Abstract
Changes in physico-chemical properties, microstructure, protein structures and intermolecular force of egg yolk, plasma and granule gels during salting were investigated, using low-field nuclear magnetic resonance (LF-NMR), transmission electron microscopy (TEM), Fourier transform infrared spectroscopy (FTIR) and chemical analysis. The results showed that the contents of soluble protein and free sulfhydryl increased and, with D2O treatment, T21 and T22 decreased in egg yolks and plasma salted for 2 d. The particles of egg yolks, plasma and granules in the later stage of salting were disrupted and they liberated their constituents (phospholipids, neutral lipids and proteins), which randomly aggregated. The treatment with NaCl changed the spatial structure of egg yolk proteins. The results suggested that the oil exudation of salted egg yolks was mainly due to structural changes in the low-density lipoproteins. Granules were shown to contribute to the higher hardness and gelation of salted egg yolks.
- Published
- 2018
54. Physicochemical and nutritional characteristics of preserved duck egg white
- Author
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Yan Zhao, Huaying Du, Jianke Li, Yonggang Tu, and Mingsheng Xu
- Subjects
Lightness ,Vitamin ,Acid content ,Vitamins ,General Medicine ,Biology ,Free amino ,chemistry.chemical_compound ,Ducks ,Egg White ,chemistry ,embryonic structures ,Brown color ,Animals ,Animal Science and Zoology ,Food science ,Amino Acids ,Nutritive Value ,Chemical composition ,Egg white - Abstract
In this paper, the physicochemical and nutritional characteristics of preserved duck egg white were analyzed and compared with fresh egg and hard-cooked egg white (n = 3). The data obtained showed that the preserved egg white was rich in essential amino acids and minerals, such as Ca, Mg, Fe, Zn, Cu, K, and Na. After fresh duck eggs were processed into preserved eggs, contents of moisture, CP, amino acid, and water-soluble vitamin of egg white significantly decreased (P < 0.05); however, pH, free amino acid content, and most inorganic elemental contents of egg white significantly increased (P < 0.05). The preserved egg white had higher a* (redness/greenness) and b* values (yellowness/blueness; P < 0.05) and lower L* value (lightness; P < 0.05) than hard-cooked egg white. The gel hardness of preserved egg white was approximately 50% of hard-cooked egg white; however, its springiness and cohesiveness were approximately 1.5 times of hard-cooked egg white. The results indicated that pickling with alkaline and other additives can significantly change physical properties and chemical composition of duck egg white, which make preserved egg white with characteristics of rich elements, brown color, and high springiness, but low vitamin.
- Published
- 2014
55. Effects of salting treatment on the physicochemical properties, textural properties, and microstructures of duck eggs
- Author
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Xuliang Nie, Yan Zhao, Huaying Du, Yao Yao, Lilan Xu, Yonggang Tu, and Mingsheng Xu
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0301 basic medicine ,Food Handling ,Eggs ,Waterfowl ,lcsh:Medicine ,Sodium Chloride ,Biochemistry ,Physical Chemistry ,Poultry ,Bird egg ,Materials Physics ,Electron Microscopy ,Cooking ,Food science ,lcsh:Science ,Microstructure ,Microscopy ,Multidisciplinary ,Moisture ,Viscosity ,Chemistry ,Physics ,Salting ,04 agricultural and veterinary sciences ,Lipids ,Egg Yolk ,040401 food science ,Ducks ,Physical Sciences ,Vertebrates ,embryonic structures ,Engineering and Technology ,Determination methods ,Scanning Electron Microscopy ,Research Article ,Heat Treatment ,food.ingredient ,Salt content ,Materials Science ,Research and Analysis Methods ,Birds ,03 medical and health sciences ,0404 agricultural biotechnology ,food ,Egg White ,Brining ,Yolk ,Animals ,030109 nutrition & dietetics ,lcsh:R ,Organisms ,Chemical Compounds ,Biology and Life Sciences ,Chemical Properties ,Manufacturing Processes ,Fowl ,Amniotes ,Salts ,lcsh:Q ,Oils - Abstract
In order to illuminate the forming process of salted egg, the effects of the brine solution with different salt concentrations on the physicochemical properties, textural properties, and microstructures of duck eggs were evaluated using conventional physicochemical property determination methods. The results showed that the moisture contents of both the raw and cooked egg whites and egg yolks, the springiness of the raw egg yolks and cooked egg whites exhibited a decreasing trend with the increase in the salting time and salt concentration. The salt content, oil exudation and the hardness of the raw egg yolks showed a constantly increasing trend. Viscosity of the raw egg whites showed an overall trend in which it first deceased and then increased and decreased again, which was similar to the trend of the hardness of the cooked egg whites and egg yolks. As the salting proceeded, the pH value of the raw and cooked egg whites declined remarkably and then declined slowly, whereas the pH of the raw and cooked egg yolks did not show any noticeable changes. The effect of salting on the pH value varied significantly with the salt concentration in the brine solution. Scanning electron microscopy (SEM) revealed that salted yolks consist of spherical granules and embedded flattened porosities. It was concluded that the treatment of salt induces solidification of yolk, accompanied with higher oil exudation and the development of a gritty texture. Different salt concentrations show certain differences.
- Published
- 2017
56. Hydrogen sulfide extends the postharvest life and enhances antioxidant activity of kiwifruit during storage
- Author
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Wei Zhang, Jingying Shi, Huaying Du, Shen Yonggen, Wu Shaofu, Liqin Zhu, and Wei Wang
- Subjects
chemistry.chemical_classification ,Reactive oxygen species ,Nutrition and Dietetics ,Antioxidant ,biology ,medicine.medical_treatment ,Ripening ,Titratable acid ,equipment and supplies ,Superoxide dismutase ,chemistry ,Biochemistry ,Catalase ,medicine ,biology.protein ,Postharvest ,Food science ,Climacteric ,Agronomy and Crop Science ,Food Science ,Biotechnology - Abstract
BACKGROUND Exogenous hydrogen sulfide (H2S) treatment can prolong the postharvest life of cut flowers and strawberries. Little work has been done to explore the effects of H2S on respiratory climacteric fruits such as kiwifruits during storage. Therefore the aim of the present study was to evaluate the effects of H2S treatment at concentrations of 15–1000 µmol L−1 on the postharvest life of kiwifruit during 25 °C storage and the role of H2S in regulating the antioxidant defensive system of kiwifruit. RESULTS Treatments with 45 and 90 µmol L−1 H2S significantly inhibited the increase in soluble sugar content and the decrease in vitamin C (Vit C), chlorophyll content and firmness, inhibited ethylene production and both superoxide production rate (O.2−) and hydrogen peroxide content. Kiwifruits with 45 and 90 µmol L−1 H2S exhibited significantly higher activities of superoxide dismutase, catalase and peroxidase. Treatment with 180 µmol L−1 H2S promoted the ripening of kiwifruits. CONCLUSION Treatments with 45 and 90 µmol L−1 H2S could delay the maturation and senescence of kiwifruits and maintain higher titratable acid (TA) and Vit C during eating-ripe storage by inhibiting ethylene production, improving protective enzyme activities and decreasing the accumulation of reactive oxygen species to protect the cell membrane during storage. © 2014 Society of Chemical Industry
- Published
- 2014
57. Simultaneous Determination of 20 Inorganic Elements in Preserved Egg Prepared with Different Metal Ions by ICP-AES
- Author
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Xin Li, Mingsheng Xu, Yonggang Tu, Huaying Du, and Yan Zhao
- Subjects
Detection limit ,food.ingredient ,Chemistry ,Metal ions in aqueous solution ,Metallurgy ,Applied Microbiology and Biotechnology ,Analytical Chemistry ,food ,Yolk ,Standard addition ,Inductively coupled plasma atomic emission spectroscopy ,Pickling ,Eggshell ,Safety, Risk, Reliability and Quality ,Safety Research ,Food Science ,Nuclear chemistry ,Egg white - Abstract
In the present study, 20 inorganic elements in three parts of preserved eggs prepared with different metal ions, including Al, As, Ba, Ca, Cd, Co, Cr, Cu, Fe, Li, K, Mg, Mn, Mo, Na, P, Pb, Zn, Se, and Sr, were determined simultaneously by using inductively coupled plasma–atomic emission spectrometry (ICP-AES). The recoveries obtained by the standard addition method ranged between 84.4 and 112.2 %, and RSDs were lower than 8.76 %, The detection limits of the method for the 20 elements were in the range of 0.4–10 μg L−1. The determination results showed that three parts of preserved eggs prepared with different metal ions are all rich in essential inorganic elements, such as Na, K, P, Ca, Mg, Fe, Cu, and Zn, and the contents of most of the inorganic elements in egg yolk are higher than in egg white. In comparison with fresh duck eggs, the contents of Na, Cu, Fe, Al, and Mn are significantly increased in three parts of preserved eggs prepared with different metal ions. Metal ions added in pickling solution would significantly affect the content of element added in preserved eggs. High contents of Pb (20.15 μg/g in egg shell, 18.99 μg/g in egg white, and 0.96 μg/g in egg yolk) were found in preserved eggs with PbO. Meanwhile, the experimental results indicated that the ICP-AES technique is easy to operate, rapid, accurate, and highly sensitive to determine many inorganic elements simultaneously in preserved egg.
- Published
- 2012
58. Hydrogen sulfide extends the postharvest life and enhances antioxidant activity of kiwifruit during storage
- Author
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Liqin, Zhu, Wei, Wang, Jingying, Shi, Wei, Zhang, Yonggen, Shen, Huaying, Du, and Shaofu, Wu
- Subjects
Chlorophyll ,China ,Cell Membrane Permeability ,Chemical Phenomena ,Actinidia ,Ascorbic Acid ,Hydrogen Peroxide ,Ethylenes ,Up-Regulation ,Food Storage ,Solubility ,Dietary Sucrose ,Superoxides ,Fruit ,Food Preservatives ,Food Quality ,Hydrogen Sulfide ,Oxidoreductases ,Mechanical Phenomena ,Plant Proteins - Abstract
Exogenous hydrogen sulfide (H₂S) treatment can prolong the postharvest life of cut flowers and strawberries. Little work has been done to explore the effects of H₂S on respiratory climacteric fruits such as kiwifruits during storage. Therefore the aim of the present study was to evaluate the effects of H₂S treatment at concentrations of 15–1000 µmol L⁻¹ on the postharvest life of kiwifruit during 25 °C storage and the role of H₂S in regulating the antioxidant defensive system of kiwifruit.Treatments with 45 and 90 µmol L⁻¹ H₂S significantly inhibited the increase in soluble sugar content and the decrease in vitamin C (Vit C), chlorophyll content and firmness, inhibited ethylene production and both superoxide production rate (O(·2)⁻) and hydrogen peroxide content. Kiwifruits with 45 and 90 µmol L⁻¹ H₂S exhibited significantly higher activities of superoxide dismutase, catalase and peroxidase. Treatment with 180 µmol L⁻¹ H₂S promoted the ripening of kiwifruits.Treatments with 45 and 90 µmol L⁻¹ H₂S could delay the maturation and senescence of kiwifruits and maintain higher titratable acid (TA) and Vit C during eating-ripe storage by inhibiting ethylene production, improving protective enzyme activities and decreasing the accumulation of reactive oxygen species to protect the cell membrane during storage.
- Published
- 2014
59. Effects of alkaline concentration, temperature, and additives on the strength of alkaline-induced egg white gel.
- Author
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Yan Zhao, Yonggang Tu, Jianke Li, Mingsheng Xu, Youxian Yang, Xuliang Nie, Yao Yao, and Huaying Du
- Subjects
- *
EGG whites , *OVALBUMINS , *CARBOHYDRATES , *COAGULANTS , *POULTRY - Abstract
Egg whites can undergo gelation at extreme pH. In this paper, the effects of NaOH concentration (1.5, 2, 2.5, and 3%), temperature (10, 20, 30, and 40°C), and additives (metallic compounds, carbohydrates, stabilizers, and coagulants) on the strength of alkaline-induced egg white gel were investigated. Results showed that NaOH concentration and induced temperature significantly affected the rate of formation and peak strength of the egg white gel. Of the 6 metallic compounds used in this experiment, CUSO4 exhibited the optimal effect on the strength of alkalineinduced egg white gel, followed by MgCl2, ZnSO4, PbO, and CaCl2- When CUSO4 concentration was 0.2%, the gel strength increased by 31.92%. The effect of Fe2(SO4)3 was negligible. Of the 5 carbohydrate additives, xanthan gum (0.2%) caused the highest increase (54.31%) in the strength of alkaline-induced egg white gel, followed by sodium alginate, glucose, starch, and sucrose. Meanwhile, propylene glycol (0.25%) caused the highest improvement (15.78%) in the strength of alkaline-induced egg white gel among the 3 stabilizing agents and coagulants used, followed by Na2HPO4 and glucono-δ-lactone. [ABSTRACT FROM AUTHOR]
- Published
- 2014
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