Suhong Li

Shenyang Normal University, Feng-t’ien, Liaoning, China

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Publications (9)11.96 Total impact

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    ABSTRACT: To expand application of hawthorn (Crataegus pinnatifida Bge) fruit, the antioxidant and anti-lipidemic effects of haw pectin penta-oligogalacturonide (HPPS) prepared from hawthorn fruit were investigated in vitro and in mice. HPPS exhibited concentration-dependent scavenging activities against superoxide anion, hydroxyl and DPPH radicals. Additionally, HPPS supplementation significantly enhanced the antioxidant enzyme activities of superoxide dismutase, catalase, glutathione peroxidase, increased the total antioxidant capacity and the levels of glutathione, but lowered the malondialdehyde content in the liver of high-fat fed mice. Furthermore, HPPS significantly decreased the TG levels, the activity and the mRNA and protein levels of glycerol 3-phosphate acyltransferase (GPAT) and phosphatidate phosphohydrolase (PAP) in mice livers. Moreover, liver steatosis of mice associated with diffuse hepatocyte ballooning induced by a high-fat diet was markedly improved by a dose of 300mg/kg HPPS-consumption. The results revealed that HPPS might be applicable as a dietary supplement for the prevention of fatty liver and oxidative damage.
    Food Chemistry 02/2014; 145C:335-341. · 3.33 Impact Factor
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    ABSTRACT: Haw pectic oligosaccharides (HPOS), lactic acid, sodium lactate and tea polyphenol showed dose and pH dependent antibacterial activity against E. coli. The activity of HPOS could be enhanced by combination with lactic acid, sodium lactate or tea polyphenol. However, combination of HPOS with nisin resulted in no significant enhancement of antibacterial activity against E. coli. These results revealed that HPOS is valuable as a food preservative, and lactic acid or sodium lactate could be used to enhance its antibacterial activity, allowing for further improvement in its efficiency, likely leading to a reduction in the dosage necessary for food preservation.
    International Journal of Food Properties 01/2012; · 0.88 Impact Factor
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    ABSTRACT: The anti-hyperlipidemic and antioxidant effects of haw pectic oligosaccharide (HPOS) were investigated using a model of hyperlipidemia induced by a high-fat diet in mice. HPOS significantly lowered the serum levels of total cholesterol (p
    Food Chemistry - FOOD CHEM. 01/2010; 121(4):1010-1013.
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    ABSTRACT: Haw pectin obtained by cold-water extraction displayed higher viscosity than that of commercially available lemon pectin. After hydrolysis using purified polygalacturonase, haw and lemon pectins yielded polygalacturonase-resistant fractions (CP1-1 and LP1-1, respectively) in the high-molecular-weight region. Anion-exchange chromatography of the resistant fractions yielded additional three fractions (Hf1, Hf2, Hf3) for CP1-1 and 2 fractions (Lf1, Lf3) for LP1-1. The acidic fractions Hf3 and Lf3 were similar in structure; however, the sugar content of the neutral fractions Hf1 and Lf1 differed. The structural differences in the fractions Hf1 and Lf1, and the presence or absence of the acidic fraction Hf2 in the pectin molecule might be associated with the difference in viscosity between haw and lemon pectins. Structural analysis revealed that fraction Hf2 was a polysaccharide in which approximately one-third of the main chain was composed of α-1,4-linked GalA, and no α-1,4-linked GalA was present in the remaining two-thirds pectolyase-resistant region. Furthermore, the constituent sugars Gal and Man existed quantitatively in the pectolyase sensitive region of Hf2.
    European Food Research and Technology 01/2008; 227(4):1035-1041. · 1.39 Impact Factor
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    ABSTRACT: Pectinase was immobilized on an activated agar-gel support by multipoint attachment. The maximal activity of immobilized pectinase was obtained at 5°C, pH 3.6, with a 24h reaction time at an enzyme dose of 0.52mg protein/g gel, and the gel was activated with 1.0M glycidol. These conditions increased the thermal stability of the immobilized pectinase 19-fold compared with the free enzyme at 65°C. The optimal temperature for pectinase activity changed from 40 to 50°C after immobilization; however, the optimal pH remained unchanged. The immobilized enzyme also exhibited great operational stability, and an 81% residual activity was observed in the immobilized enzyme after 10 batch reactions.
    Food Chemistry - FOOD CHEM. 01/2008; 109(4):703-708.
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    ABSTRACT: Pectinase was immobilized on a sodium alginate support using glutaraldehyde and retained 66% activity. The optimal pH for activity shifted from 3.0 to 3.5 after immobilization; however, the optimum temperature remained unchanged at 40 degrees C. The immobilized enzyme also had a higher thermal stability and reusability than the free enzyme, and retained 80% of initial activity after 11 batch reactions.
    Biotechnology Letters 10/2007; 29(9):1413-6. · 1.85 Impact Factor
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    ABSTRACT: The putative raffinose synthase gene from rice was cloned and expressed in Escherichia coli. The enzyme displayed an optimum activity at 45 degrees C and pH 7.0, and a sulfhydryl group was required for its activity. The enzyme was specific for galactinol and p-nitrophenyl-alpha-D-galactoside as galactosyl donors, and sucrose, lactose, 4-beta-galactobiose, N-acetyl-D-lactosamine, trehalose and lacto-N-biose were recognized as galactosyl acceptors.
    Biotechnology Letters 05/2007; 29(4):635-40. · 1.85 Impact Factor
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    ABSTRACT: Two putative alpha-galactosidase genes from rice (Oryza sativa L. var. Nipponbare) belonging to glycoside hydrolase family 27 were cloned and expressed in Escherichia coli. These enzymes showed alpha-galactosidase activity and were purified by Ni Sepharose column chromatography. Two purified recombinant alpha-galactosidases (alpha-galactosidase II and III; alpha-Gal II and III) showed a single protein band on SDS-PAGE with molecular mass of 42 kDa. These two enzymes cleaved not only alpha-D-galactosyl residues from the non-reducing end of substrates such as melibiose, raffinose, and stachyose, but also liberated the galactosyl residues attached to the O-6 position of the mannosyl residue at the reducing-ends of mannobiose and mannotriose. In addition, these enzymes clipped the galactosyl residues attached to the inner-mannosyl residues of mannopentaose. Thus, alpha-Gal II catalyzes efficient degalactosylation of galactomannans, such as guar gum and locust bean gum.
    Bioscience Biotechnology and Biochemistry 03/2007; 71(2):520-6. · 1.27 Impact Factor
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    ABSTRACT: Although haw pectin and its hydrolysates are believed to have various functions in food industries, correlation of the structure with the functionality of oligomers has not yet been clarified. In the present study, haw pectin oligosaccharides were fractionated, and their structural characterizations were analyzed. The results showed that ultrafiltered haw pectin hydrolysates yielded 11 fractions (F1~F11) on a DEAE-Sephadex A-25 column chromatograph. One fraction (F1) was galacturonic acid, whereas other fractions (F2~F11) were oligosaccharides. Structural analysis using nuclear magnetic resonance and gas chromatography with mass spectrometry showed that these oligosaccharides (F2~F11) are oligogalacturonide family with degrees of polymerization of 2–11, linked by α–(1 → 4) linkages. The information obtained could be used in the exploitation and utilization of haw pectin and its derivational oligomers.
    European Food Research and Technology 233(5). · 1.39 Impact Factor