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132 results on '"Dong, Xiufang"'

9. Preparation and Characterization of Calcium-Chelated Sea Cucumber Ovum Hydrolysate and the Inhibitory Effect on α-Amylase.

Author

Yan, Xu, Fan, Fengjiao, Qin, Zijin, Zhang, Lijuan, Guan, Shuang, Han, Shiying, Dong, Xiufang, Chen, Hui, Xu, Zhe, and Li, Tingting

Subjects
SEA cucumbers, PROTEIN hydrolysates, OVUM, MOLECULAR weights, TRYPSIN, DIGESTIVE enzymes, PEPSIN
Abstract

α-amylase can effectively inhibit the activity of digestive enzymes and alter nutrient absorption. The impact of ovum hydrolysates of sea cucumbers on α-amylase activity was investigated in this study. The protein hydrolysates generated using different proteases (pepsin, trypsin, and neutral protease) and molecular weights (less than 3000 and more than 3000) were investigated. The results showed that all three different hydrolysates demonstrated calcium-chelating activity and induced a fluorescence-quenching effect on α-amylase. The sea cucumber ovum hydrolysate with a molecular weight of less than 3000 Da, isolated using trypsin, showed the most effective inhibitory effect on α-amylase, with an inhibition rate of 53.9%, and the inhibition type was identified as mixed forms of inhibition. In conclusion, the generation and utilization of protein hydrolysates from sea cucumber ovum as a functional food ingredient could be a potential approach to add value to low-cost seafood by-products. [ABSTRACT FROM AUTHOR]

Published
2024
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32. Phlorotannin Extracts from Ascophyllum nodosum Inhibited Proteases Activities and Structural Changes from Apostichopus japonicus

Author

Ming, Yu, Wang, Yingzhen, Xie, Yuqianqian, Sun, Chenghang, Dong, Xiufang, Nakamura, Yoshimasa, Chen, Xing, Dong, Xiuping, Qi, Hang, Ming, Yu, Wang, Yingzhen, Xie, Yuqianqian, Sun, Chenghang, Dong, Xiufang, Nakamura, Yoshimasa, Chen, Xing, Dong, Xiuping, and Qi, Hang

Abstract

Fresh Apostichopus japonicas (A. japonicas) are easy to autolyze through the actions of endogenous proteases under certain circumstances, further inducing a decline in A. japonicas product quality and business value. To solve this serious problem in the A. japonicas industry, we investigated the inhibition of phlorotannin extracts (PhTE) on the activities and structural changes of crude endogenous proteinase (CEP) from A. japonicas. The results of enzyme activity and SDS-PAGE indicated that PhTE could inhibit enzyme activity in a dose dependent manner. Analysis of multiple spectroscopic methods, scanning electron microscopy, and differential scanning calorimetry indicated that PhTE promoted the cross-linking and aggregation of CEP and increased the particle size of the enzyme, thus changing the structure of the enzyme protein and decreasing the thermostability of protease. In conclusion, PhTE might be an effective inhibitor on endogenous proteinase in A. japonicas, which opened up a new way to prevent the A. japonicas autolysis.

Published
2022
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36. Orally Administered DHA‐Enriched Phospholipids and DHA‐Enriched Triglyceride Relieve Oxidative Stress, Improve Intestinal Barrier, Modulate Inflammatory Cytokine and Gut Microbiota, and Meliorate Inflammatory Responses in the Brain in Dextran Sodium Sulfate Induced Colitis in Mice

Author

Che, Hongxia, primary, Li, Hongyan, additional, Song, Lin, additional, Dong, Xiufang, additional, Yang, Xihong, additional, Zhang, Tiantian, additional, Wang, Yuming, additional, and Xie, Wancui, additional

Published
2021
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45. Improvement of gel properties of mackerel mince by phlorotannin extracts from sporophyll of Undaria pinnatifidai and UVA induced cross‐linking.

Author

Jiang, Di, Bai, Ying, He, Baoyu, Sui, Yue, Dong, Xiufang, Yu, Chenxu, and Qi, Hang

Subjects
MACKERELS, NUCLEAR magnetic resonance, COLLOIDS, UNDARIA pinnatifida, G proteins, IRRADIATION
Abstract

The effects of phlorotannin extracts (PTE) (from sporophyll of Undaria pinnatifida) added at different concentration (0, 1.6, 8, and 40 mg/g protein) with and without ultraviolet A (UVA) irradiation treatment on gel properties of mackerel (Scomberomorus niphonius) mince (MM) were investigated. The results indicated that both the breaking force and water‐holding capacity (WHC) of the MM gel increased with addition of PTE, and the highest breaking force and WHC were observed with 40 mg/g PTE under UVA irradiation. Low‐field nuclear magnetic resonance revealed that free water significantly decreased in this PTE‐MM gel as well. UVA irradiation treatment led to reduction of total sulfhydryls and free amines in the PTE‐MM gel, indicating more cross‐linking between proteins. Electrophoresis results indicated that myosin heavy chains were aggregated in the UVA‐treated PTE‐MM gel. The microstructure of the UVA‐treated PTE‐MM gel showed that protein formed more evenly distributed cross‐linked structures and was more compact than the untreated control gel. As a conclusion, PTE addition with UVA irradiation is shown to improve gelling properties of mackerel mince. [ABSTRACT FROM AUTHOR]

Published
2020
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