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182 results on '"Zheng, Zhenjia"'

16. Pectins Rich in RG-I Extracted from Watermelon Peel: Physicochemical, Structural, Emulsifying, and Antioxidant Properties.

Author

Ma, Xiaojun, Cheng, Xinxin, Du, Yuyi, Tang, Peiyao, Chen, Liangxiao, Chen, Wei, and Zheng, Zhenjia

Subjects
FOURIER transform infrared spectroscopy, GEL permeation chromatography, PECTINS, PHASE separation, FREE radicals, POLYSACCHARIDES
Abstract

RG-I pectin has excellent health benefits, but its raw materials are relatively scarce, and its complex structure often breaks down its side-chain structure during the extraction process. In this study, the physicochemical and antioxidant properties of a branched-chain-rich pectin gained from watermelon peel were demonstrated, and the structure–function relationships of RG-I-enriched pectin and emulsification properties were investigated. Fourier transform infrared spectroscopy, high-performance anion exchange chromatography, high-performance gel permeation chromatography, nuclear magnetic resonance spectroscopy, and methylation analyses reveal it as acetylated, low-methoxylated pectin, rich in RG-I side chains (MW: 1991 kDa, RG-I = 66.17%, methylation degree: 41.45%, (Ara + Gal)/Rha: 20.59%). RPWP outperforms commercial citrus pectin in emulsification and stability, significantly preventing lipid oxidation in emulsions. It also exhibits free radical scavenging abilities, contributing to its effectiveness in preventing lipid oxidation. Emulsions made with RPWP show higher viscosity and form a weak gel network (G′ > G″), enhancing stability by preventing phase separation. These findings position watermelon peel as a good source of RG-I pectin and deepen our understanding of RPWP behavior in emulsion systems, which may be useful in the food and pharmaceutical fields. [ABSTRACT FROM AUTHOR]

Published
2024
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19. Three anti-inflammatory polysaccharides from Lonicera japonicaThunb.: Insights into the structure-function relationships

Author

Liu, Yu, Dong, Hongjing, Sun-Waterhouse, Dongxiao, Li, Wenwen, Zhang, Bin, Yu, Jinqian, Qiu, Zhichang, and Zheng, Zhenjia

Abstract

This study demonstrates the feasibility of producing three polysaccharides (neutral LJP-1, acidic LJP-2 and acidic LJP-3) with significant in vitroand in vivoanti-inflammatory activities from the flowers of Lonicera japonica. The three polysaccharides differed in chemical composition, molecular weight distribution, glycosidic linkage pattern, functional groups and morphology. They exhibited excellent protective effects (in a dose-dependent manner) in lipopolysaccharide-injured RAW264.7 macrophages and CuSO4-damaged zebrafish via reducing NO production and inhibiting the overexpressions of inflammation-related transcription factors, inflammatory proteins and cytokines in the NF-κB/MAPK signaling pathways. Their anti-inflammatory effects varied owing to their different molecular characteristics and chemical compositions. Overall, LJP-2 at 400μg/mL was the most effective. LJP-2 consisted mainly of → 5)-α-L-Araf(1→, →4)-α-L-GalpA (1→ and →2)-α-L-Rhap(1→ residues with terminal T-β-D-Glcp. Thus, honeysuckle flowers are good sources of anti-inflammatory polysaccharides, and precise fractionation enables the production of potent anti-inflammatory agents for the development of functional foods and healthcare products.

Published
2024
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42. Advancement and prospects of production, transport, functional activity and structure-activity relationship of food-derived angiotensin converting enzyme (ACE) inhibitory peptides.

Author

Xiang, Lu, Qiu, Zhichang, Zhao, Renjie, Zheng, Zhenjia, and Qiao, Xuguang

Subjects
STRUCTURE-activity relationships, AMINO acid residues, ANGIOTENSIN I, PEPTIDES, ANGIOTENSIN converting enzyme, AMINO acid sequence, MICHAELIS-Menten equation
Abstract

Food-derived antihypertensive peptides have attracted increasing attention in functional foods for health promotion, due to their high biological activity, low toxicity and easy metabolism in the human body. Angiotensin converting enzyme (ACE) is a key enzyme that causes the increase in blood pressure in mammals. However, few reviews have summarized the current understanding of ACE inhibitory peptides and their knowledge gaps. This paper focuses on the food origins and production methods of ACE inhibitory peptides. Compared with conventional methods, the advanced technologies and emerging bioinformatics approaches have recently been applied for efficient and targeted release of ACE inhibitory peptides from food proteins. Furthermore, the transport and underlying mechanisms of ACE inhibitory peptides are emphatically described. Molecular modeling and the Michaelis-Menten equation can provide information on how ACE inhibitors function. Finally, we discuss the structure-activity relationships and other bio-functional properties of ACE inhibitory peptides. Molecular weight, hydrophobic amino acid residues, charge, amino acid composition and sequence (especially at the C-terminal and N-terminal) have a significant influence on ACE inhibitory activity. Some studies are required to increase productivity, improve bioavailability of peptides, evaluate their bio-accessibility and efficiency on reducing blood pressure to provide a reference for the development and application of health products and auxiliary treatment drugs. [ABSTRACT FROM AUTHOR]

Published
2023
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