Search results for: Xuedong Chang

Items from 1 to 6 out of 6 results

article

Hawthorn polyphenols reduce high glucose‐induced inflammation and apoptosis in ARPE‐19 cells by regulating miR‐34a/SIRT1 to reduce acetylation

Suwen Liu, Yuan Fang, Jincheng Yu, Xuedong Chang

Journal of Food Biochemistry > 45 > 2 > n/a - n/a

Diabetic retinopathy is a major complication in patients with diabetes. Herein, we investigate how hawthorn polyphenol extract (HPE) affects high glucose‐induced oxidation, inflammation, and apoptosis in ARPE‐19 cells. HPLC‐MS/MS was used to determine HPE content and composition. Reactive oxygen species (ROS) production was assessed using fluorescence microscopy, while glucose‐induced gene and protein...

article

Effects of different drying and milling methods on the physicochemical properties and phenolic content of hawthorn fruit powders

Suwen Liu, Jincheng Yu, Jing Zou, Yang Yang, more

Journal of Food Processing and Preservation > 44 > 6 > n/a - n/a

This study aims to obtain the physicochemical properties of hawthorn fruit powder produced using different methods. Two drying methods, hot‐air drying and freeze‐drying, and three grinding methods, mortar grinding, shear pulverization, and jet milling, were applied to obtain the hawthorn fruit powders. The physicochemical properties of the six powders were compared using scanning electron microscopy,...

article

Protective effects of hawthorn (Crataegus pinnatifida) polyphenol extract against UVB‐induced skin damage by modulating the p53 mitochondrial pathway in vitro and in vivo

Suwen Liu, Qianqian Sui, Jian Zou, Yanxue Zhao, more

Journal of Food Biochemistry > 43 > 2 > n/a - n/a

This study investigated the effect of a hawthorn polyphenol extract (HPE) on ultraviolet B (UVB)‐induced damage in HaCaT cells and mice. High‐performance liquid chromatography/electrospray ionization tandem mass spectrometry was used to analyze the phenolic composition of HPE. The protective effects of HPE and its main components were compared in HaCaT cells. An enzyme‐linked immunosorbent assay...

article

Effects of pretreatments on anthocyanin composition, phenolics contents and antioxidant capacities during fermentation of hawthorn (Crataegus pinnatifida) drink

Suwen Liu, Xuedong Chang, Xiufeng Liu, Zhanwei Shen

Food Chemistry > 2016 > 212 > C > 87-95

The effect of microwave and heat pretreatment on the content and composition of anthocyanins, phenolics, and the antioxidant capacity of hawthorn drink were studied. Nine anthocyanins were isolated by chromatographic separation from the Zirou hawthorn source and their structure identified using HPLC-DAD-ESI/MS analysis. Heat and microwave pretreatments had a significant impact on the relative contents...

article

Effects of high hydrostatic pressure on physicochemical properties, enzymes activity, and antioxidant capacities of anthocyanins extracts of wild Lonicera caerulea berry

Suwen Liu, Qian Xu, Xinyuan Li, Yuehua Wang, more

Innovative Food Science & Emerging Technologies > 2016 > 36 > C > 48-58

Wild Lonicera caerulea berries were subjected to five different high hydrostatic pressure (HHP) treatments (which resemble the conditions of active component extraction and commercial sterilization). The content of anthocyanins and total phenolics increased by 6.84% and 14.35% (p<0.05), respectively after treatment at 200 MPa for 5 and 10min. As HHP increased, a higher loss of active component...

article

Structural and functional properties of starches from Chinese chestnuts

Chang Liu, Shujun Wang, Xuedong Chang, Shuo Wang

Food Hydrocolloids > 2015 > 43 > Complete > 568-576

Structural and functional properties of starches isolated from four varieties of chestnuts grown in China were characterized in this study. The starch granules exhibited a variety of shapes, varying from round, croissant-like, irregular to triangular. The amylose content of four chestnut starches was about 21–22%. Average particle diameter of the four starches varied between 10.8 and 18.1 μm. The...

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Search results for: Xuedong Chang

Hawthorn polyphenols reduce high glucose‐induced inflammation and apoptosis in ARPE‐19 cells by regulating miR‐34a/SIRT1 to reduce acetylation

Effects of different drying and milling methods on the physicochemical properties and phenolic content of hawthorn fruit powders

Protective effects of hawthorn (Crataegus pinnatifida) polyphenol extract against UVB‐induced skin damage by modulating the p53 mitochondrial pathway in vitro and in vivo

Effects of pretreatments on anthocyanin composition, phenolics contents and antioxidant capacities during fermentation of hawthorn (Crataegus pinnatifida) drink

Effects of high hydrostatic pressure on physicochemical properties, enzymes activity, and antioxidant capacities of anthocyanins extracts of wild Lonicera caerulea berry

Structural and functional properties of starches from Chinese chestnuts

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