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- 저자 : Yuanshan Yu (검색결과 3 건)
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Evolution of the antioxidant capacity and phenolic contents of persimmon during fermentation
Bo Zou,Jijun Wu,Yuanshan Yu,Gengsheng Xiao,Yujuan Xu 한국식품과학회 2017 Food Science and Biotechnology Vol.26 No.3
The changes in antioxidant capacity and phenolics of persimmon during alcoholic fermentation, acetification, and short aging were investigated. An increase in the antioxidant activity was observed when persimmon was transformed from puree to vinegar. The total content of phenolics remained stable, in contrast to the concentration of condensed tannin, which significantly (p\0.05) increased during alcoholic and acetic fermentations, although followed by a decrease after aging. The phenolic compounds were characterized and quantitated. Gallic acid was the main phenolic compound, and its content increased by 14.4% during alcoholic fermentation and reduced by 53.5% during acetic fermentation. Additionally, the flavan- 3-ol compounds increased during alcoholic fermentation and acetification. Vanillyl alcohol, (-)-epigallocatechin, and p-coumaric acid were not observed in persimmon puree but detected in persimmon wine and vinegar. These results indicate that alcoholic and acetic fermentation can improve the antioxidant capacity of persimmon fruit.
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Protein and polyphenols involved in sediment formation in cloudy litchi juice
Dan Zeng,Gengsheng Xiao,Yujuan Xu,Bo Zou,Jijun Wu,Yuanshan Yu 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.4
Sedimentation is a major issue in juice production. This paper aims to study the mechanisms of precipitateformation during the storage of cloudy litchi juice. Thesediment concentration, relative turbidity, and f potentialwere analyzed. The supernatant and sediment were separatedto determine the contents of proteins and phenolics. The results showed that the amount of sediment increasedduring the storage. In addition, the total protein and totalphenolic content in the supernatant decreased, whereas theglutelin and total phenolic contents in the sedimentincreased significantly (p\0.05). Moreover, our resultsshowed that the amounts of procyanidin B2 and quercetin-3-O-rutinose-7-O-rhamnoside in the supernatant decreasednoticeably. However, these two substances could not bedetected in the sediment. In summary, the formation ofsediment from litchi juice is mainly caused by the slowdenaturation of proteins and the oxidation of procyanidinB2 and quercetin-3-O-rutinose-7-O-rhamnoside.
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Liqin Tang,Haocheng Liu,Manqin Fu,Yujuan Xu,Jing Wen,Jijun Wu,Yuanshan Yu,Xian Lin,Lu Li,Zhibin Bu,Wanyuan Yang 한국식품과학회 2022 Food Science and Biotechnology Vol.31 No.11
The preparation process of yellow pigment (YP) from gardenia (Gardenia jasminoides) fruit was investigated, and the main components of YP were characterized by liquid chromatography-time of flight-mass spectrometer/mass spectrometer (LC-TOF–MS/MS). Furthermore, cytotoxic activity in HepG2 cells by induction of apoptosis was also evaluated. The preparation results indicated that the color value of YP was 498.34, which was 8.6 times higher than crude YP. Fifteen compounds in YP were identified, and crocins were the predominant compounds. The cell experiment results showed that YP inhibited the proliferation of HepG2 cells in a time- and dose-dependent manner. Moreover, YP also inhibited HepG2 cells in G2/M stage, increased the level of intracellular reactive oxygen species (ROS), and enhanced cell apoptosis. Real-time quantitative polymerase chain reaction (RT-PCR) analysis revealed the up-regulation of caspase-3, 8, 9, and bax and down-regulation of bcl-2 in HepG2 cells. Overall, these findings suggested that YP had potential cytotoxic activity in HepG2 cells by induction of apoptosis, which might be beneficial to human health.
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