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RISS 인기검색어
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- 저자 : Jianquan Kan (검색결과 3 건)
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Jianquan Kan,Hui Shi,Xiong Liu,Zongdao Chen 한국식품과학회 2014 Food Science and Biotechnology Vol.23 No.6
Effects of sweet potato proteoglycans (SPG) inrats fed high lipid diets were investigated. Serum lipidindices for SPG were evaluated. SPG had hypolipidemiceffects that were correlated with dosage. There were nosignificant (p>0.05) differences in hypolipidemic effectsbetween SPG varieties of different molecular weights. SPG-1 (Mw value: 508.3 kDa) significantly (p<0.05)reduced serum total cholesterol (TC), triacylglyceride(TAG), low density lipoprotein cholesterol (LDL-C), andapolipoprotein (Apo) B levels, and the arteriosclerosisindex (AI), and induced serum high density lipoproteincholesterol (HDL-C), ApoA-I, lecithin cholesterol acyltransferase(LCAT), and liver lipoprotein lipase (LPL)activities, compared with controls. The whole blood viscosityand red blood cell (RBC) membrane microviscosity werealso decreased. Hypolipidemic effects were mediated viaelevation of the serum HDL-C concentration by inductionof LACT activity, an increased ApoA-I concentration, anda reduction in the serum lipid concentration due toregulation of LPL activity.
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Effects of Aging Time on the Antioxidant Activity of Pomelo Wine
Muying Du,Yuming You,Xiaojuan Zhao,Fusheng Zhang,Meiling Tian,Jianquan Kan 한국식품과학회 2015 Food Science and Biotechnology Vol.24 No.4
Variations in amino acid and volatile component contents, and in total flavonoid, polyphenol contents and their vitro antioxidant activities at different aging times of pomelo wine were investigated; scavenging rates against DPPH, ABTS, and ferric reducing antioxidant powers were also explored. Most amino acids reached maximum values in the third aging year; and volatile components of pomelo wine also indicated good wine quality in the third year. Total flavonoid and polyphenol contents in pomelo wine were increased and antioxidant activities enhanced during the first 3 years. Samples aged for 3 years had the highest total flavonoid and total polyphenol contents, and the strongest antioxidant activities (38.23±2.16% for DPPH· scavenging effect, 91.84±4.14% for ABTS· scavenging effect, and 0.90±0.07 mmol/L for FRAP value). These parameters gradually decreased after the 3 year period. A significant (p<0.05) correlation between antioxidant activity, and total flavonoid and polyphenol contents was identified.
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Xiyu Li,Yong Li,Xianzhi Huang,Jiong Zheng,Fusheng Zhang,Jianquan Kan 한국식품과학회 2014 Food Science and Biotechnology Vol.23 No.4
The angiotensin I-converting enzyme inhibitorypeptide (ACEIP) was isolated and characterized fromsilkworm pupae and purified using Sephadex G-25 gelfiltration. The structure and physicochemical properties ofpupa ACEIP were analyzed. The α-P3 fraction exhibitedthe most potent ACE inhibitory activity. After purificationvia semi-preparative reverse-phase HPLC (RP-HPLC) andHPLC, the α-P3-6-b component was revealed to have thehighest ACE inhibitory activity (IC50=28.3 μg/mL). Edmandegradation revealed a Val-Glu-Ile-Ser amino acid sequencein which novel active sequences were identified. Physicochemicalproperty testing showed that purified pupaACEIP exhibits good solubility, heat resistance, and acidresistance that all indicate ACEIP derived from silkwormpupa is an excellent food-derived ACEIP.
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