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- 검색키워드
- 저자 : Chong-De Wu (검색결과 3 건)
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Chong-De Sun,Bo Zhang,Jiu-Kai Zhang,Chang-Jie Xu,Yu-Lian Wu,Xian Li,Kun-Song Chen 한국식품영양과학회 2012 Journal of medicinal food Vol.15 No.3
Chinese bayberry fruit is a rich source of anthocyanins, especially cyanidin-3-glucoside (C3G). The present study investigated the protective effects of C3G-rich bayberry fruit extract (CRBFE) against pancreatic b cells against oxidative stress–induced injury as well as its hypoglycemic effect in diabetic mice. Bayberry extract from ‘‘Biqi’’ was used for both in vitro and in vivo testing because of its high C3G content and high antioxidant capacity. Pretreatment of b cells with CRBFE (containing 0.5 lmol/L C3G) prevented cell death, increased cellular viability, and decreased mitochondrial reactive oxygen species production and cell necrosis induced by 800 or 1200 lmol/L H2O2. CRBFE dose-ependently up-regulated pancreatic duodenal homeobox 1 gene expression, contributing to increased insulin-like growth factor II gene transcript levels and insulin protein in INS-1 cells. In addition, adminitration of CRBFE (150 lg of C3G/10 g of body weight twice per day)significantly reduced blood glucose in streptozotocin-induced diabetic ICR mice and increased the glucose tolerance in an oral glucose tolerance test (P < .05). Such results indicated that CRBFE might be useful in prevention and control of diabetes mellitus and diabetes-associated complications.
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Jia Zheng,Chong-De Wu,Jun Huang,Rong-Qing Zhou,Xue Pin Liao 한국식품과학회 2013 Food Science and Biotechnology Vol.22 No.3
The volatile compounds in Chinese soy sauce moromi cultured by different fermentation processes [lowsalt solid-state fermentation (LSSF), high-salt dilute-state fermentation (HSDF), and high-salt constant temperature fermentation (HSCT)] were determined by GC-MS. The LSSF moromi had the highest total concentration of volatile compounds, followed by HSCT and HSDF moromi. Volatiles such as ethyl linoleate and ethyl oleate dominated in HSCT moromi. 2,3-Butanediol and 2,6-dimethylpyrazine were present at high content in LSSF moromi. The hierarchal cluster analysis (HCA) and principal component analysis (PCA) were employed to investigate the fermentation process effect on the category of samples. Based on HCA,HSCT (a1 and a2) and HSDF (b1 and b2) clustered in 1group, and LSSF (c1 and c2) located in another group. PCA illustrated that each kind of samples correlating with specific volatile compound groups were clearly differentiated according to their fermentation processes. The results suggest that GC-MS together with multivariate analyses could provide practical reference to recognize different Chinese soy sauces moromi.
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Formation of Ethyl Carbamate in Goji wines: Effect of Goji Fruit Composition
Qiang Xia,Meican Niu,Chong-De Wu,Rongqing Zhou 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.3
Ethyl carbamate (EC) is a multisite carcinogen widely occurring in alcoholic beverages. In this investigation, solid-phase extraction combined with gas chromatography mass spectrometry was employed to determine EC contents during the fermentation and storage processes, and the effects of Goji varieties on its formation were also examined. The results indicated that natural and potential EC contents were significantly affected by the varied composition of Goji fruits. The analysis of chemical properties showed differences in hundred-grain weight, water contents, amino acids, and nitrogen-tocarbon ratio for Goji berries. Citrulline was completely degraded although it is routinely considered as a non-preferred nitrogen for yeasts. Due to compositional differences, Goji wines accumulated distinct urea levels that positively correlated with the potential EC contents. Furthermore, the temperature in both the production processes highly influenced EC formation. These results contribute to a more comprehensive understanding of EC formation, and in turn, controlling EC in the Goji wine matrix.
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