Gangcheng Wu

• Doctor of Philosophy
• Jiangnan University

Excessive alcohol consumption can seriously threaten the human health. Alcohol dehydrogenase (ADH), as the crucial alcohol metabolizing enzyme, plays an important role in improving alcohol metabolisms within the human body. Food-derived bioactive peptides, as natural product factors with potentials in regulation of body metabolism, can exhibit dive...

Sichuan pepper plays a vital role in enhancing the flavor of hotpot. However, the specific flavor compounds involved are still unclear. In this study, the key aroma components of Sichuan pepper tallow hotpot were explored. Six aroma attributes were evaluated by quantitative descriptive sensory analysis (QDA). Gas chromatography–mass spectrometry (G...

Pancreatic cancer (PC) is one of the most fatal malignancies, which has attracted scientists to investigate its etiology and pathogenesis. Nevertheless, the association between erythrocyte fatty acids and PC risk remains unclear. This study aimed to evaluate the association between levels of erythrocyte fatty acids and PC risk. The erythrocyte fatt...

Glucagon-like peptide-1 (GLP-1) plays a crucial role in regulating glucose homeostasis by stimulating insulin secretion and suppressing glucagon release. Our previous study observed that pea protein hydrolysate (PPH) exhibited the function of triggering GLP-1 secretion. However, the underlying mechanisms have not been revealed. Herein, the mechanis...

As compared with exogenous components, non-starch components (NSCS), such as proteins, lipids, non-starch polysaccharides (NSPs), and polyphenols, inherently present in cereals, are more effective at inhibiting starch digestibility. Existing research has mostly focused on complex systems but overlooked the analysis of the in-situ role of the NSCS....

Background & aims: There is limited and conflicting evidence about the association of erythrocyte fatty acids with coronary artery disease (CAD), particularly in China where the CAD rates are high....

In this study, lipase from Candida rugosa was immobilized on hydrophobic hierarchical porous hollow silica microsphere (HPHSM-C3) via adsorption. The prepared biocatalyst HPHSM-C3@CRL exhibited higher activity, thermal and pH stability. HPHSM-C3@CRL remained 70.2% of initial activity after 30 days of storage at 24 °C and 50.4% of initial activity a...

BACKGROUND Recently, peptides have been studied in Caenorhabditis elegans for anti‐aging research. Due to the lack of sufficient evidence, we conducted this meta‐analysis focusing on the anti‐aging effect of peptides in C. elegans to provide more convincing evidence. RESULTS A literature search in PubMed, SCOUPUS, and Web of Science databases yiel...

Borage seed oil (BSO; Borago officinalis L.) has great medicinal and nutritional potential owing to its bioactive components. In this study, we compared the lipid composition, micronutrient content, free radical scavenging capacities, and cellular antioxidant and antiproliferative activities of BSO from eight provinces in China. The Gansu sample ha...

Omega-9 monounsaturated fatty acids (ω-9 MUFAs) are a group of unsaturated fatty acids with a unique double bond in the 9th position at the end of the methyl group terminal, having the same double bond location but different carbon chain lengths. Although knowledge about ω-9 MUFAs is constantly being updated, problems with its integration remain in...

Chia seeds regulate glucose, fat metabolism and alleviate inflammation by up- or down-regulating key gene targets in MAPK, AMPK, TGF-β, PPAR-γ, NF-κB, and IRS mediated insulin signaling pathways. However, some mechanisms of action are still unknown and require speculation and research.

Whole grain insoluble dietary fiber (IDF) is a good source of bound-form polyphenols. In the present study, insoluble dietary fiber rich in bound polyphenols (BP-IDF) from quinoa, rye and wheat...

Background This research was to investigate the interaction mechanism between 2S albumin and 13S globulin (2S and 13S, the most important storage proteins in Tartary buckwheat seeds) and three phenols (rutin, quercetin and myricetin) regarding the structural and antioxidant properties of their complexes. Results There are differences in the bindin...

Glucose and energy metabolism disorders are the main reasons induced type 2 diabetes (T2D) and obesity. Besides providing energy, dietary nutrients could regulate glucose homeostasis and food intake via intestinal nutrient sensing induced gut hormone secretion. However, reviews regarding intestinal protein sensing are very limited, and no accurate...

Alpha‐linolenic acid and antioxidant substances (such as tocopherols and polyphenols) are abundant in chia seed oil, which may prevent certain chronic diseases. This study compared the physicochemical parameters, chemical composition and antioxidant properties of black and white chia seed oil extracted by solvent extraction, pressing and supercriti...

There is currently no appropriate cell model suitable for evaluating the insulinotropic effects of DPP-4 inhibitory peptides (DPP-4IPs) mediated by active glucagon-like peptide-17-36 (active GLP-1). The study aims to evaluate the transepithelial transport of IPYWTY on its in situ insulinotropic effects by using a 2D and dual-layered coculture cell...

Chia seed (CS) expeller was hydrolyzed by 6 proteases (Alcalase, Neutrase, Protamex, Papain, Flavourzyme, Trypsin) in different hydrolytic patterns to improve bioavailability and explore the structure-enzyme active site relationship. At the meantime, in silico hydrolysis was performed to obtain a series of proteolytic sequences of chia seed protein...

Literature is inconsistent regarding the effects of omega-3 polyunsaturated fatty acids (omega-3 PUFAs) supplementation on patients with metabolic syndrome (MetS) and related cardiovascular diseases (CVDs). Therefore, the aim of this systematic review and meta-analysis is to summarize data from available randomized controlled trials (RCTs) on the e...

Dipeptidyl peptidase-IV (DPP-IV) is one of the main targets for blood sugar control. Some food protein-derived peptides are thought to have DPP-IV inhibitory (DPP-IVi) activity. In this study, chickpea protein hydrolysates (CPHs) obtained through Neutrase hydrolysis for 60 min (CPHs-Pro-60) exhibited the highest DPP-IVi activity. DPP-IVi activity a...

BACKGROUND The gastrointestinal (GI) tract is a major site of lipid oxidation, and the lipid oxidation products are related to an increased risk of various chronic diseases. In this study, the inhibition capacity of bound‐polyphenol rich insoluble dietary fiber (BP‐IDF) from highland barley (HB) to lipid oxidation was evaluated during simulated GI...

Conjugated linolenic acid (CLnA) is a mixture of octadecenoic acid with multiple positional and geometric isomers (including four 9, 11, 13-C18:3 isomers and three 8, 10, 12-C18:3 isomers) that is mainly present in plant seeds. In recent years, CLnA has shown many promising health benefits with the deepening of research, but the metabolic character...

Sichuan hotpot oil is a distinctive traditional Chinese cuisine, and chili pepper is an essential material for its flavor formation. In this study, the effect of chili pepper cultivars on capsaicinoids as well as Sichuan hotpot oil volatile compounds were examined. Gas chromatography-mass spectrometry (GC-MS) and chemometrics were employed to ascer...

China has become increasingly interested in producing olive oil in recent years. In this study, we determined the characteristics of virgin olive oil in five typical cultivars (cv. 'Arbequina,' 'Coratina,' 'Ezhi 8,' 'Frantoio,' and 'Koroneiki') from two of the most suitable production areas for olive cultivation in China. In addition, linear discri...

Peony (Paeonia suffruticosa Andr.) seed oil is full of nutrition and exerts positive effects on human’s health. The study detected and compared the quality, lipid characteristics, and antioxidant activities of peony seed kernel and shell oil using three extraction techniques (cold pressing, supercritical fluid extraction, and ultrasonic-assisted so...

The purpose of this study is to investigate the interaction between buckwheat protein and buckwheat phenols in the process of protein extraction and to compare the effects of phenols on protein structure and antioxidant activity. With the extension of extraction time, the content of total phenol increased from 150.51 to 336.01 mg gallic acid equiva...

The application of moderate electric field (MEF) on frying can influence the quality of fried products; however, the associated mechanism is unknown. This study investigated the effects of MEF voltage on the quality and surface heat transfer of potato strips fried with an MEF. With increasing MEF voltage, the moisture content, hardness, starch gela...

The preparation of Tartary buckwheat protein and phenolic extract complex by pH-driven treatment was studied. The phenols identified by HPLC-MS spectrometry mainly include rutin, quercetin and kaempferol. The content of phenol bound to protein was 33.49 and 6.31 mg/g. The FT-IR and fluorescence spectroscopy confirmed that the treatment of pH-driven...

To investigate the effects of structure, multiple binding sites and antioxidant property of Tartary buckwheat protein-phenols covalent complex, protein was combined with different concentrations of phenolic extract. Four kinds of phenols were identified by UPLC-Q/TOF-MS, which were rutin, quercetin, kaempferol and myricetin. UV-vis absorption spect...

In recent years, as the demand for precision nutrition is continuously increasing, scientific studies have shown that high-purity eicosapentaenoic acid ethyl ester (EPA-EE) functions more efficiently than mixed omega-3 polyunsaturated fatty acid preparations in diseases such as hyperlipidemia, heart disease, major depression, and heart disease; the...

Black cumin (Nigella sativa L.) seed oil is of high nutritional and pharmaceutical quality as it is rich in polyunsaturated fatty acids and bioactive components, which are greatly affected by oil extraction methods. To date, comparative studies on the effect of solvent, cold press, and supercritical fluid extraction (SEF) on the quality attributes...

The flavor is a decisive sensory characteristic that determines the popularity of French fries (FFs). During high-oleic rapeseed oil (RO) frying, the flavor development of FFs showed three noticeable stages including break-in (3.5%–7.5% of total polar compounds (TPC)), optimum (7.5%–22.18% of TPC), and degrading stages (above 22.18% of TPC). Furthe...

Brown rice is a staple whole grain worldwide. Hence, the effects of cooking on the nutritional properties of brown rice are important considerations in the field of public health. Soaking is a key stage during rice cooking; however, different rice cookers use different soaking conditions and the effects of this on the physiochemical properties and...

Highland barley (HB), oats, and unpolished rice (UR) are known to inhibit starch digestion. β-Glucan and structural barriers are the main factors contributing to low digestibility; however, the hypoglycaemic mechanism of these grains is still unclear. Here, food systems in the forms of flour and chymes were constructed to understand their roles. Th...

In this study, the widely used varieties in China were selected to explore the low starch digestive properties of highland barley from three aspects of composition, starch structural orders, and kernel structure. Two digestive systems were constructed, with highland barley in flour and chyme forms, to investigate the contribution of these inherent...

The hydrolysis time is directly related to the flavor of the Maillard reaction, but existing proxy models cannot simulate and model the variation curves of vital volatile components. This study developed a predictive model for modelling and simulating key volatile compounds of Maillard reaction products (MRPs) derived from beef tallow residue hydro...

Dipeptidyl Peptidase IV (DPP-IV) inhibitory peptides are attracting increasing attention, owing to their potential role in glycemic regulation by preventing the inactivation of incretins. However, few reviews have summarized the current understanding of DPP-IV inhibitory peptides and their knowledge gaps. This paper reviews the production, identifi...

The beef flavor of beef tallow residue was improved by enzymatic hydrolysis followed by the Maillard reaction, and the flavor could be predicted using an artificial neural network. Five beef tallow residue hydrolysates were prepared using different enzymes. The Flavourzyme and Papain (FP) hydrolysate had low molecular weight peptides and high degre...

Pea protein hydrolysates (PPHs) possess good hypoglycemic effects; however, their dipeptidyl peptidase-4 (DPP-4) inhibitory activity is poorly understood, and none of the DPP-4 inhibitory peptides have been identified from PPHs. This paper aims to rapidly screen these peptides from PPHs by combining peptidomics and molecular docking. In this study,...

Olive oil is one of the most important ingredients in the Mediterranean diet, in which its polyphenols adversely affect dietary lipid oxidation. In this study, the effect of olive oil polyphenols on lipid oxidation of high-fat beef during digestion was determined. Thirty-three phenolic compounds were tentatively identified, and the contents of 3,4-...

Pterostilbene (PTS) has received considerable attention in recent years because of its beneficial effects on health; however, its poor solubility hinders its application in the food industry. This study aimed to prepare and characterise three types of proteins (whey protein isolate (WPI), soybean protein isolate (SPI), and flaxseed protein isolate...

This study was to assess the nutritional quality and bioactive properties of black cumin (Nigella sativa L.) seeds and oil commonly found in the Chinese market. The results showed that black cumin seeds contain 5.02, 21.07, 39.02, 3.02, 6.01, and 25.86% moisture, crude proteins, crude fat, ash, fiber, and carbohydrates, respectively. It also contai...

BACKGROUND Wax‐based oleogels showed better performance as a substitute for shortening in cookies, but the relationship between the structure and physical properties of wax oleogels and cookies quality has not been elucidated, which limit its further application. In this regard, the effect of structure and physical properties of wax oleogels on the...

The flavor formation of fried food experienced an optimum stage, fried food obtained more desirable flavor during this stage. In order to improve the flavor of French Fries (FFs), the optimum stage was prolonged by adding several antioxidants (tert-butyl hydroquinone (TBHQ), L-ascorbyl palmitat (L-ap), and rosemary) to the frying soybean oil (SO)....

The effects of frying oil degradation on the oil absorption behavior of fried products remain ambiguous. This study aimed to clarify the effects of frying oil degradation on the oil absorption behavior and micromorphology changes of fried potato strips. Results showed during prolonged frying, oil degradation had a significant impact on the oil abso...

The carbonyl trapping activity of bound-polyphenol rich insoluble dietary fiber (BP-IDF) from different whole grains and underlying mechanism of these BP-IDF actions were studied under simulated physiological conditions. We found that the black highland barley BP-IDF exhibited the most pronounced effect in scavenging carbonyls by trapping 88.7%, 72...

The interaction mechanism of mucin and α-amylase with virgin olive oil (VOO) polyphenols (oleuropein (OL), tyrosol (TY), hydroxytyrosol (HT)) was analyzed by fluorescence, ultraviolet (UV) absorption, attenuated total reflection Fourier transform infrared (ATR-FTIR), circular dichroic (CD) spectroscopy and molecular docking. A total of 17 polypheno...

Pea protein hydrolysates (PPH), promising raw materials for health products, have not been well embraced by consumers because of their noticeable bitter taste. To solve this difficulty, this study examined the effects of three food-grade mild methods, including Flavorzyme, sec-butanol and β-Cyclodextrin (β-CD) at various concentrations on PPH debit...

BACKGROUND Flavor is a key element affecting the popularity of French fries (FFs). When oil is heated, the changes in oil quality can affect the flavor of the food directly. RESULTS The flavor of FFs showed three crucial stages: the break‐in (3.0% to 6.8% of total polar compounds (TPC)), optimum (7.0% to 19% of TPC), and degrading (above 19.5% of...

In this paper, the correlation between microstructure and physical properties of emulsifier based oleogels and qualities of cookies, as well as the key factors affecting cookies hardness was studied by using four kinds of food-grade emulsifiers with different concentrations. Monoacylglycerol (MAG) and sorbitan monostearate (SPAN) cookies showed sim...

BACKGROUND Several researchers have reported that the texture of fries is affected by the fatty acid composition of oil, although the mechanism of this effect is not clear. In this regard, fries were fried in refined rapeseed oil and fully hydrogenated rapeseed oil with diverse proportions (0%, 20%, 40%, 60%, 80% and 100%) and were analyzed based o...

The Docosahexaenoic acid (DHA)-rich lysophosphatidylserine (LPS) with many valuable features was successfully synthesized via enzymatic esterification of DHA and sn-glycero-3-phosphatidylserine (GPS) in vacuum. DHA was prepared and purified from fish oil by urea inclusion method. GPS was prepared from phosphatidylserine (PS) by enzymatic hydrolysis...

Fourier transform infrared (FTIR) spectroscopy combined with backpropagation artificial neural network (BP-ANN) were utilized for rapid and simultaneous assessment of the lipid oxidation indices in French fries. The conventional indexes (i.e. total polar compounds, oxidized triacylglycerol polymerized products, oxidized triacylglycerol monomers, tr...

The frying process is an excellent way to obtain food with desirable sensory. However, some harmful substances, such as aldehydes and monoepoxy oleic acids, could also be produced. This study mainly explores the inhibition of polyphenols from the Camellia oleifera seed cake extract (CSCE) on the formation of polar compounds, core aldehydes, and mon...

Beef tallow (BT) is the common hotpot oil used in Sichuan hotpot, increasing its characteristic flavors and making it taste better. However, the cholesterol content in BT is high, which may induce cardiovascular diseases. In this study, the effect of palm stearin (PS) on Sichuan hotpot oil was evaluated. The PS: BT blends showed similar physicochem...

The fatty acid ratios and tocopherol compositions, coupled to chemometrics were used to verify camellia oil (CAO) adulteration with corn oil (COO), rapeseed oil (RAO), rice bran oil (RBO), sesame oil (SEO), and soybean oil (SOO). Using hierarchical clustering analysis (HCA), all CAO samples were classified into one category accounting for their hig...

A novel immobilized enzyme reactor was developed as prototypes for biosynthetic purposes and the performance in the phosphatidylserine (PS) synthesis was evaluated. Phospholipase D (PLD) was immobilized into ordered mesoporous silica cube (OMSC) modified with octadecyltrimethoxysilane (-C18). The modified OMSC with immobilized PLD (OMSC-C18-PLD) pr...

The quality of the existing evidence on the effects of protein hydrolysate supplementation on fat-free mass (FFM) and upper and lower body strength under resistance exercise intervention has not been evaluated. We conducted a structured literature search in PubMed, Web of Science, Cochrane Library, and Scopus database. A random effect model was use...

Flavor is a significant factor determining the popularity of French fries (FFs). The frying process of soybean oil (SO) showed three obvious stages—break-in, optimum, and degrading. Further, in order to distinguish the key aroma compounds in each stage, the FFs prepared in SO with total polar compounds (TPC) of 6.5% (FF7), 16.37% (FF16), and 26.5%...

Effect of moderate electric field (MEF) on oil distribution and microstructure of fried potato strips was analysed in this study. MEF with 400 V/m of electric fields strength and 40KHZ of frequency significantly decreased the matrix oil content from 26.56% to 17.44% (p = 0.001) and increased the moisture content of potato strips from 51.60% to 54.0...

In order to study the flavor of French fries (FFs) prepared in different frying oils, we identified and compared the volatiles of FFs fried in high-oleic sunflower oil (HSO), sunflower oil (SO), linseed oil (LO), and palm oil (PO) during prolonged 24 h frying time. 47 different kinds of volatiles were presented, and aldehydes were the most abundant...

The oxidation process of soybean oil enriching with the phenolic extract of Camellia oleifera seed cake (PE), tertiary butylhydroquinone (TBHQ) and tea polyphenol palmitate (TPP) was evaluated under frying condition with ¹H nuclear magnetic resonance (NMR). The results showed that PE and TBHQ could inhibit the degradation of unsaturated acyl groups...

Flavor is a decisive sensory characteristic to determine the popularity of French fries (FF). To investigate the effect of prolonged deep‐frying using various oils on volatiles formation of FF, the FF were prepared in the palm oil (PO), soybean oil (SO), and high‐oleic rapeseed oil (RO) for 24 hours intermittent frying. The effect of oil types was...

Production of high-quality fried foods with low oil content receives considerable attention from consumers and producers. The effects of electric field frying (EFF) and conventional frying (CF) on the physicochemical properties of frying oil, the oil absorption behavior, and the microstructural changes in fried shrimps were compared and evaluated i...

The fatty acid, squalene, and phytosterols, coupled to chemometrics were utilized to detect the adulteration of camellia oil (CAO) with palm superolein (PAO), refined olive oil (ROO), high oleic- sunflower oil (HO-SUO), sunflower oil (SUO), corn oil (COO), rice bran oil (RBO), rice oil (RIO), peanut oil (PEO), sesame oil (SEO), soybean oil (SOO), a...

In this study, hollow mesoporous silica cube (HMSC) modified with amino (-NH2) were synthesized and applied in the immobilization of phospholipase D (PLD) via physical adsorption and chemical cross-linking strategy. The amino-functionalized nano carrier HMSC represented excellent immobilization ability and achieved 87.15% immobilization rate. The i...

In this paper, different types of oleogels were prepared by five gelators including hydroxypropyl methyl cellulose (HPMC), monoacylglycerol (MAG), sodium stearyl lactate (SSL), rice bran wax (RBW) and beeswax (BW), and their applications in cookies were compared. Texture, microstructure, and colour results showed that MAG, RBW and shortening based...

The present study was conducted to determine the quality parameters, fatty acid profile, minor compounds (pigments, tocopherols, phenolic compounds, squalene and total sterols) and volatile compounds of olive oils from four common olive cultivars (cv. ‘Koroneiki’, ‘Coratina’, ‘Frantoio’ and ‘Arbequina’) planted in China. The effect of maturation st...