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Publications (139)
The objective of this study was to investigate the impact of arginine (Arg) and lysine (Lys) on the quality of shrimp during freeze–thaw (F-T) cycles. The application of Arg and Lys significantly enhanced the a* value of shrimp, while effectively suppressing the increase in L* and b* value during the F-T process. Thawing loss, cooking loss, low fie...
Heterocyclic aromatic amines (HAAs) are potent carcinogenic substances mainly generated in thermal‐processed food. Natural polyphenols have been widely used for inhibiting the formation of HAAs, whereas the effect of natural polyphenols on HAAs formation is complex and the mechanisms are far from being clearly elucidated. In order to clarify the co...
The distinct flavor of chi-flavor baijiu (CFB) has garnered significant attention in China. After the optimization of fermentation conditions, Pichia anomala and Lactobacillus plantarum were introduced into the fermentation process to enhance the flavor. Samples inoculated with these mixed strains (SY) exhibited higher levels of alcohol (from 33.04...
Rice-flavor baijiu is a distilled Chinese spirit prepared from Xiaoqu culture. However, its dull taste may be a market limitation. In order to enhance the flavor profile of rice-flavor baijiu, two ester-producing yeast strains (Saccharomyces cerevisiae and Cyberlindnera fabianii) were inoculated for fermentation. At the end of the fermentation, the...
Correction for ‘ Grifola frondosa polysaccharides ameliorate lipid metabolic disorders and gut microbiota dysbiosis in high-fat diet fed rats’ by Lu Li et al. , Food Funct. , 2019, 10 , 2560–2572, https://doi.org/10.1039/C9FO00075E.
The aims of the present stud were to optimize fermentation parameters of seedless wampee wine using response surface methodology (RSM) and evaluate the changes in flavor metabolites during fermentation. Seedless wampee wine of optimal sensory quality was produced using an inoculum concentration of 0.6%, initial sugar levels of 200 g/L, a fermentati...
Salt-baked chicken was a traditional delicacy of Guangdong, but the effects of volatile flavor compounds at different stages of its processing remained unclear. This study utilized sensory analysis, e-nose, and GC–MS to investigate the changes in volatile flavor compounds during the processing of salt-baked chicken. The results indicated significan...
Hao Dong Qi Chen Yan Xu- [...]
Jinhua Deng
2-amino-1-methyl-6-phenylimidazole [4, 5-b] pyridine (PhIP) is a prevalent heterocyclic amine (HAA) found in heated processed meat. This study investigated the inhibitory impact of eight different types of polyphenols containing m-dihydroxyl structure on PhIP formation through a chemical model system. The structure-activity relationship and potenti...
Addition of soybean in raw materials could improve the flavor of chi‐flavor Baijiu (CFB) in production. For investigating the mechanism of flavor improvement during fermentation, the changes of volatile flavors and their relationship with microbial community were analyzed. The results showed that the average contents of lactic and acetic acid in EG...
2-amino-1-methyl-6-phenylimidazole [4,5-b] pyridine (PhIP) is one of the higher levels of HAAs produced in protein foods during heating. The effects of heating temperature, time, and concentration of precursors on PhIP and related substances in the chemical model system and roast pork patty were studied using HPLC-Q-Orbitrap-HRMS and GC-MS. Results...
This study was designed to investigate the effect of polyphenolic structure on the interaction strength and process between polyphenols (gallic acid (GA), epigallocatechin gallate (EGCG) and tannic acid (TA)) and amylose (AM). The results of Fourier transform infrared spectroscopy, isothermal titration calorimetry, X-ray photoelectron spectroscopy...
The consumption of tangerine peel (Citri reticulatae pericarpium, CRP) has been steadily increasing worldwide due to its proven health benefits and sensory characteristics. However, the price of CRP varies widely based on its origin, variety, and aging time, which has led many manufacturers to offer inferior products by exploiting the sensory simil...
To enhance the aromas in Guangdong rice-flavor Baijiu, ester-producing yeast was selected to fortify Baijiu brewing. Among eight kinds of ester-producing yeasts selected, Saccharomyces cerevisiae CM15 (CM15) that showed both the stronger ability to utilize substrates to produce esters and the excellent tolerance to industrially relevant stress fact...
This study aimed to explore effects of indica rice addition, rice soaking time and rice soup addition on total sugar and alcohol content of semi-dry Hakka rice wine (HRW) and compare its difference in physicochemical properties and volatiles with traditional sweet rice wine (TSRW) via HPLC, GC–MS and E-tongue. The optimal fermentation conditions of...
Dried salted fish is a traditional dry-cured fish that is sprinkled with salt before the curing process. With a unique flavor as well as diverse varieties, dry-cured fish is popular among consumers worldwide. The presence of various microbial communities during the curing process leads to numerous metabolic reactions, especially lipid oxidation and...
The physicochemical properties, amino acids, and volatile metabolites of 20 types of Guangdong Hakka Huangjiu were systematically compared in this study. Lower sugar contents were detected in LPSH, ZJHL-1, and GDSY-1, but the total sugar contents of the other types of Guangdong Hakka Huangjiu were more than 100 g/L (which belonged to the sweet type...
Higher alcohol, as an inevitable product of fermentation, plays an important role in the flavor and quality of Baijiu. However, the relationship between the complex microbial metabolism and the formation of higher alcohols in rice-flavor Baijiu was not clear. To investigate the relationship between microorganisms and higher alcohol production, two...
Shiitake polysaccharides acted as a non-competitive inhibitor to α- glucosidase and inhibited glucose transport of digested starch from Caco- 2 cells monolayer
The inhibition mechanism of shitake mushroom polysaccharides (Lentinula edodes polysaccharides, LEP) against α-glucosidase was studied by enzyme kinetic assay, fluorescence quenching and molecular docking. The effect of LEP on glucose transport of digested starch was investigated via an in vitro digestion/Caco-2 transwell model. LEP exhibited a str...
Pea (Pisum sativum L.) protein hydrolysate (PPH) has a bitter taste, which has limited its use in food industry. γ-Glutamylation is used to debitter PPH. Results showed that the bitterness of PPH was decreased significantly due to the formation of γ-glutamyl peptides, including 16 γ-[Glu](n=1/2)-amino acids (AAs) and 8 newly discovered γ-glutamyl t...
The mechanised starter‐making has been widely applied to the brewing of Baijiu. However, the effect of mechanical production on microbial flora and volatile flavour compounds of Chi‐Flavour Baijiu was still unknown. This study was to investigate the differences in microbial flora and volatile flavours between the traditional starter Baijiu (BQ) and...
Honey has been used not only as a food source but also for medicinal purposes. Recent studies have indicated that honey exhibits antioxidant, hepatoprotective, hypolipidemic, hypoglycemic and anti‐obesity properties, as well as anticancer, anti‐atherosclerotic, hypotensive, neuroprotective and immunomodulatory activities. These health benefits of h...
Naringin (NG), a natural flavanone glycoside, possesses a multitude of pharmacological properties, encompassing anti-inflammatory, sedative, antioxidant, anticancer, anti-osteoporosis, and lipid-lowering functions, and serves as a facilitator for the absorption of other drugs. Despite these powerful qualities, NG’s limited solubility and bioavailab...
Sinensetin is among the most ubiquitous polyphenols in citrus fruit and recently has been extensively studied for its ability to prevent or treat diseases. The current literature on the bioavailability of sinensetin and its derivatives was reviewed and the potential ameliorative effects of metabolic syndrome in humans were evaluated. Sinensetin and...
This study investigated the ability of acidic polysaccharides from Auricularia auricula-judae (AAP) and Tremella fuciformis (TFP) mushrooms to modulate starch digestion and absorption. Gelatinised sorghum starch was used as starch-rich material, and its digestion and glucose transport were determined through in vitro digestion/Caco-2 cells model. R...
Defatted peanut meal protein hydrolysates (DPMHs) usually have a bitter taste. γ-Glutamylation by Bacillus amyloliquefaciens l-glutaminase was introduced to DPMH to reduce its bitterness and generated a γ-glutamylated product (DPMH-G). Extra l-glutamine (l-Gln) (5% w/w) was added to DPMH, and the mixture was then γ-glutamylated (DPMH-G-Q). Results...
Abstract
This study aimed at gaining insight into the mechanism of interactions between sorghum starch and mushroom polysaccharides (MPs) obtained from three cultivars Lentinula edodes (LEP), Auricularia auricula (AAP), and Tremella fuciformis polysaccharides (TFP) in relation to gelatinization, retrogradation and digestibility of starch, and micro...
Effect of gamma irradiation on quality, flavor and sensory properties of smoked chicken breasts were investigated. Results indicated irradiation doses >3 kGy were effective for sterilization, while also produced a significant effect on overall quality of smoked chicken breast. Irradiation treatment could inhibit protein oxidation and accelerate lip...
The dynamics of physicochemical properties, microbial community and flavor metabolites during fermentation of two typical Hakka rice wine were investigated. Results showed that total sugar content was 136.83 g/L in sweet rice wine, which almost 8 times higher than that in semi-dry rice wine. Its amino acid contents especially bitterness amino acids...
The introduction of optical techniques such as narrow-band imaging (NBI) during laryngeal endoscopic diagnosis can emphasize the superficial mucosal veins and increase the identification rate of lesions. To eliminate the limitation of endoscopic devices, in this paper, an image enhancement method that can perceive the information and details of the...
This study aimed to explore the effect of aged pork fat on the quality and volatile compounds of Chi-aroma Baijiu during the ageing stage. Result showed that glycerol and total ester contents of CBN, CB1, CB3 and CB5 were significantly higher than that in BL (P < 0.05), but total acid contents did not change significantly (P > 0.05). Moreover, ther...
This study aimed to investigate the synergistic effect of γ-glutamyl peptides (γEL, γEV, and γEγEV) and L-glutamate (MSG) on the activation of the umami receptor (T1R1/T1R3) in relation to enhanced umami taste and promoted cholecystokinin (CCK) secretion. The synergy of γ-glutamyl peptides and MSG (1−15 mM, 1:1) caused a significant increase in bot...
γ-Glutamyl peptides can enhance basic taste sensations such as saltiness, sweetness, and umaminess, while the molecular mechanism and the difference in taste enhancement remain elusive. Thus, two complex conformations: taste type 1 receptor 1 (T1R1)-MSG and taste type 1 receptor 2 (T1R2)-sucrose were constructed to form binding receptors. These pep...
Dry-cured mackerel is favored by consumers for its suitable salty flavor. Herein, the dynamic changes of volatile compounds and lipids in the mackerel, and the lipidomics based on UPLC-Orbitrap/MS technique during dry-cured processing were investigated. The results showed that endogenous lipases activities in dry-cured mackerel decreased. The dry-c...
Background: Lung adenocarcinoma (LUAD) is one of the most aggressive and lethal tumor types and requires effective diagnostic and therapeutic targets. Though the epidermal growth factor receptor (EGFR) is an important target for LUAD therapy, acquired resistance is still inevitable. In recent years, the regulation of the EGFR by competing endogenou...
Chi-flavor type Baijiu, mainly prepared from rice (raw material) and Jiuqu (saccharifying ferment), is a unique Baijiu in Pearl River region of China. It has gained much popularity over the world due to its prominent Chi-flavor. The bacterial and fungal communities in Jiuqu and during fermentation of Chi-flavor type Baijiu were investigated by high...
Automatic segmentation of organizations and organs is a prerequisite for medical image analysis and computer-assisted diagnosis and treatment. The larynx is an important part of the human body, and scholars have paid less attention to the segmentation research in the larynx. For electronic laryngoscope images, a cascaded reverse attention network w...
Authenticity and origin tracing of animal-derived food are particularly necessary due to various kinds of food fraud such as adulteration, counterfeiting, substitution and intentional mislabeling. This review focuses on the current research status of animal-derived food from the aspects of geographical origin, feeding ingredients and systems, adult...
Salt-baked drumstick of chicken is a traditional Cantonese food, but the flavour components remain vague. In this research, the volatile flavour compounds of salt-baked drumsticks were explored by headspace solid-phase microextraction (HS-SPME) combining gas chromatography-mass spectrometry (GC-MS). The result showed that 56 flavour compounds, 67fl...
The differences in aspects of morphology, fermentation and probiotic characteristics between Lactobacillus amylolyticus L5 (Lam1.5) and L6 (Lam1.6) isolated from naturally fermented tofu whey were investigated by phenotypic and comparative genomic analysis. The results indicated that morphological difference between two strains may attribute to the...
Bananas (Musa spp.) enriched in resistant starch displayed multiple health benefits for diabetes. Here, we showed that banana starch administered to diabetic rats improved animal depressive-like behaviours of mood disorders. Four weeks of banana starch diet to high-sugar, high-fat, and STZ-induced diabetic rats lowered their blood insulin resistanc...
Lactobacillus plantarum was involved in producing low‐salt (2%, w/w) dry‐cured Spanish mackerel, and its effect on the degradation of myofibrillar protein and production of umami peptides was investigated. Results showed that the dominant microbiome of the sample was Lactobacillus plantarum, accounting for 95.7% of the microbial community. The umam...
Braised squabs are traditional Chinese foods. However, the processing is highly experience dependent and lacks a theoretical basis. Hence, a comparative study of the physicochemical properties in different processing stages of braised squabs was necessary. We observed the physicochemical changes in the processing stages of braised squabs (raw meat,...
To improve the gel properties of low-sodium tilapia surimi, the effects of microwave-ultrasonic, single microwave, single ultrasonic and traditional water-bath heating treatments on the characteristics of low-sodium tilapia surimi gel in the gel setting stage were investigated in this study. Compared with other treatment groups, the water-bath heat...
In recent years, nasopharyngeal disease has been a common disease in clinical diagnosis whose incidence is increasing. As the most direct and effective means to observe the visceral mucosa of the cavity, Electronic laryngoscope, playing a role in diagnosis and minimally invasive diagnosis and treatment in the clinic, has become an important tool in...
Lactobacillus amylolyticus L6 isolated from naturally fermented tofu‐whey was characterized as potential probiotics. To give insight into the adaptive mechanism of L. amylolyticus L6 in soymilk, the gene‐expression profiles of this strain and changes of chemical components in fermented soymilk were investigated. The viable counts of L. amylolyticus...
The volatile compounds and sensory characteristics of dry-cured red drum (Sciaenops ocellatus, DCRD), a traditional and popular dried Chinese dry-cured fish product, were evaluated by sensory-directed flavor analysis. The results showed umaminess, saltiness and kokumi were the main taste properties of DCRD. The high content of umami and sweet amino...
This study aimed to investigate effect of Hong Qu on flavor and quality of Hakka yellow rice wine (Hakka Huangjiu). Volatile components of three kinds of Hakka Huangjiu with or without adding Hong Qu were analyzed by solid phase microextraction-gas chromatography-mass spectrometry. Their non-volatile components were also detected by liquid chromato...
Dry-cured Spanish mackerel (DSM; Scomberomorus niphonius) is a popularity worldwide dry-cured marine fish product due to its salty and umami flavor. Umami peptides from eight commercial DSMs were identified and compared, and their molecular mechanisms were evaluated via molecular simulation. The results showed that the sequence of peptides varied i...
The nutritional quality of gluten‐free products is important to the health of individuals with coeliac disease. Mushrooms are good sources of vitamins, dietary fibres and proteins, and are a low‐calorie option that can be used in gluten‐free diets to improve their nutritional value. The effects of incorporating dried mushrooms on the hydration and...
In this study, sterols were isolated from Lotus plumule by Soxhlet extraction and saponification and were further characterized by GC-MS analysis. The results showed that the sterols extracted from Lotus plumule mainly contained β-sitosterol, fucosterol, and campesterol. Models were established in vitro to investigate the protective effects of Lotu...
It is a complex and time-consuming business to monitor potential contaminants in foodstuffs. Due to their complexity, false-positive results often occur in low-resolution mass spectrometry in multi-component residue analysis, resulting in misjudg-ment of results. In this review, we presented an overview of previous studies on the application of Orb...
As non-coding RNA molecules, microRNAs (miRNAs) are widely known for their critical role in gene regulation. Recent studies have shown that plant miRNAs obtained through dietary oral administration can survive in the gastrointestinal (GI) tract, enter the circulatory system and regulate endogenous mRNAs. Diet-derived plant miRNAs have 2′-O-methylat...