Tianxin Fu

Heilongjiang Bayi Agricultural University

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Yuchao Feng

Guangdong Provincial Hospital of Traditional Chinese Medicine

Changyuan Wang

Heilongjiang Bayi Agricultural University

Dongjie Zhang

Heilongjiang Bayi Agricultural University

Shu Zhang

Heilongjiang Bayi Agricultural University

Yanan Sheng

Heilongjiang Bayi Agricultural University

Liyuan Zhang

Ningbo University

Yingjun Jiang

Hangzhou Hospital of Traditional Chinese Medicine

Yiwei Zhang

Third Hospital of Hebei Medical University

Miao Yu

Ministry of Agriculture and Rural Affairs

Changyuan Wang

Heilongjiang Bayi Agricultural University

Cooperative Institutions

Heilongjiang Bayi Agricultural University

Institute of Quality Standards and Testing Technology for Agro Products

Chinese Academy of Agricultural Sciences

Ministry of Agriculture and Rural Affairs

Northeast Agricultural University

Nanjing Medical University

Ningbo University

Tsinghua University

Southeast University

Guangzhou University of Chinese Medicine

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Resveratrol-derived carbon dots integrated into gelatin/chitosan multifunctional films for intelligent packaging

Food Chemistry X (2025)

Tianxin Fu Yuchao Feng Shu Zhang Yanan Sheng Changyuan Wang

In this study, multifunctional Resveratrol-derived carbon dots (Res-CDs) were prepared using a hydrothermal method. Res-CDs exhibited good free-radical scavenging activities, attributed to abundant surface hydroxyl groups, and effectively inhibited Staphylococcus aureus and Escherichia coli growth at a concentration of 2 mg/mL. Composite films were prepared by combining Res-CDs with gelatin/chitosan. As well as excellent mechanical properties, the prepared films exhibited smooth surfaces, thermal stability, and good antioxidant, ultraviolet-shielding, antibacterial, and pH-responsive properties. Furthermore, cell viability measurements showed that the films were safe. When applied to keeping pork fresh, the gelatin/chitosan/Res-CDs film significantly reduced the total viable bacterial count on the pork surface and effectively prevented pork discoloration. Additionally, pH, total volatile basic nitrogen, and weight loss measurements confirmed the preservative effects of the film on pork. This work provides a new approach for synthesizing bionanocomposite films with applicability in the food industry.

Gelatin

Active packaging

10.1016/j.fochx.2025.102182

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Isolation and characterization of zinc-binding peptides from mung bean protein hydrolysates

European Food Research and Technology (2019)

Tianxin Fu Shu Zhang Yanan Sheng Yuchao Feng Yingjun Jiang

Ultrafiltration (renal)

Molecular mass

10.1007/s00217-019-03397-8

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Citations (33)

Effect of heat treatment on solubility, surface hydrophobicity and structure of rice bran albumin and globulin

Quality Assurance and Safety of Crops & Foods (2019)

Huacheng Tang Tianxin Fu Yuying Feng S. Zhang C. Wang

The effect of heat treatment on solubility, surface hydrophobicity and structure of rice bran albumin and globulin were characterised. The differential scanning calorimetry (DSC), FT-IR and Raman spectra were used to analyse the effect. The results of DSC analysis showed that albumin denatured after a thermal pre-treatment of 70 °C, while globulin denatured at 90 °C. The solubility of albumin sharply decreased after heat treatment, while the solubility of globulin decreased by up to 100 °C. The results of FT-IR demonstrated that heating globulin generally increased the content of α-helix and β-turn structure, but reduced β-sheet and random coil structures, while heating albumin produced a pronounced increase in α-helix and β-sheet structures from random coil and β-turn structures. Heating albumin decreased regions around 33 kDa but increased relative band intensity around 45-53 kDa in SDS-PAGE pattern, while heating globulin up to 90 °C caused losses in bands around 20 and 50 kDa. Raman spectrogram showed that heating albumin induced a slight decrease in intensity of the Trp band. However, the Trp band of heated globulin did not change.

Random coil

Glutelin

10.3920/qas2018.1402

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Research on Differential Metabolites in Distinction of Rice (Oryza sativa L.) Origin Based on GC-MS

Journal of Chemistry (2019)

Yuchao Feng Tianxin Fu Liyuan Zhang Changyuan Wang Dongjie Zhang

The analytical method for the metabolomics of the 60 rice seeds from two main rice origins in Heilongjiang Province was developed based on gas chromatography coupled with mass spectrum. The specific differential metabolites between two rice origins were identified, and the distinguish of the two main origins was illustrated by using the R software platform with XCMS software package for gas chromatography coupled with mass spectrum data processing, combined with multivariate statistical analysis software. The result indicated that the 173 peaks were detected, and 54 of which were structurally identified, covering amino acids, aliphatic acid, sugar, polyols, and so on. By comparing the data of Wuchang and Jiansanjiang origins, it was found that there were 9 special metabolites in Wuchang origin and 8 special metabolites in Jiansanjiang origin. The 10 differential metabolites with significant changes (P<0.05, VIP ≥ 1) were filtrated. It is indicated that the differential metabolites of rice carry information of their origin and there are the differences in the metabolites of rice in two main origins. The proposed method is expected to be useful for the metabolomic researches of rice.

10.1155/2019/1614504

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Metabonomics study on rice from different geographical areas based on gas chromatography-mass spectrometry.

Shipin Kexue / Food Science (2019)

Tianxin Fu Feng YuChao Liyuan Zhang Li Xue Changyuan Wang

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Integrating Metabolomics and Transcriptomics to Analyse and Reveal the Regulatory Mechanisms of Mung Bean Polyphenols on Intestinal Cell Damage Under Different Heat Stress Temperatures

Nutrients (2024)

Yuchao Feng Shu Zhang Decheng Suo Tianxin Fu Ying Li

Background/Objectives: Polyphenols represent a new strategy of dietary intervention for heat stress regulation. Methods: The metabolic and genetic effects of three heat stress-regulated mung bean polyphenols on mouse small intestinal epithelial Mode-k cells were investigated by metabolomics–transcriptomics correlation analysis at different heat stress levels. Results: Lipid metabolism, energy metabolism, and nervous system pathways were the key metabolic regulatory pathways. Under the heat stresses of 39 °C, 41 °C, and 43 °C, the key pathways regulated by mung bean polyphenols on intestinal epithelial Mode-k cells were choline metabolism, pyrimidine metabolism, and the retrograde endorphin signalling pathway in cancer, respectively. FoxO, Rap1, and PI3K-Akt signalling pathways were the key environmental regulatory signalling pathways. Mung bean polyphenols can alleviate heat stress-induced cells at 39 °C by inhibiting cell apoptosis and promoting lipid and amino acid accumulation. Mung bean polyphenols can alleviate the threat of cell death caused by heat stress at 41 °C by regulating heat shock proteins, inhibiting mitochondrial function and some nerve disease-related genes. The threat of cell death by heat stress at 43 °C can be alleviated by regulating nerve-related genes. Conclusions: This study confirmed that mung bean polyphenols can regulate heat stress. The results provide a reference for analysing the mechanism of dietary polyphenol regulating heat stress.

Metabolic pathway

10.3390/nu17010088

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Effect of processing on the phenolics content and antioxidant properties of mung bean

Cereal Chemistry (2020)

Shu Zhang Yuchao Feng Tianxin Fu Yanan Sheng Jingjing Diao

Abstract Background and objectives Health benefits of cereals depend not only on the intake levels but also on their processing methods and conditions. In this work, effects of processing treatments, including steaming, cooking, and roasting on the free and bound phenolics content and antioxidant properties of mung bean, were investigated. Findings The free phenolics content of mung bean significantly decreased ( p < .05), while the bound phenolics content significantly increased after processing. The loss in the free phenolics content was found to be greater after cooking, followed by steaming, and roasting. However, cooked mung bean samples showed greater bound phenolics content than that of steamed or roasted ones. Antioxidant activity of mung bean phenolics retained or even enhanced after processing depending processing method, duration, and temperature as well as phenolics type, that is, free and bound. Furthermore, a positive correlation was found between the free or bound phenolics content and antioxidant activity of mung bean. Conclusions The processing of whole mung bean grain resulted in the change of the composition content of phenolics and changed the antioxidant activity. It was feasible to maintain the active by adjusting the processing mode and conditions of grain. Significance and novelty The antioxidant activity modification promoted by the processing treatment could increase the potential applications of mung bean.

Steaming

Roasting

Mung bean

10.1002/cche.10375

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Effect of storage on metabolites of brown rice

Journal of the Science of Food and Agriculture (2020)

Changyuan Wang Yuchao Feng Tianxin Fu Yanan Sheng Zhang Shu

Storage is an essential part of brown rice circulation. During the storage process, the metabolic activity of brown rice is still ongoing, and long-term storage leads to the deterioration of brown rice. Metabolomics analysis was performed using gas chromatography-mass spectrometry to investigate the changes in metabolites of brown rice after storage at 18 °C for 12 months.In terms of quantity, sugar, fatty acids, and other metabolites in brown rice decreased after storage, and alcohols, aldehydes, phenols, and amines increased. A total of 34 differential metabolites were screened. In terms of contents, carbohydrates, amino acids, and fatty acids of brown rice decreased after storage, while those of sugar alcohol, amines, and aldehydes increased after storage. Cluster analysis of the samples at zero storage time revealed that the metabolites expressed least became highly expressed after storage and those expressed highly became low after storage. Metabolic pathway analysis showed that storage significantly influenced the lipid metabolism in brown rice. Palmitoleic acid, cholesterol, linoleic acid, and lauric acid are four key metabolites in lipid metabolism during storage of brown rice.Significant changes occurred in quantity and type of brown rice metabolites after storage. Storage has the greatest effect on lipids. Storage caused a 'reverse change' in the metabolites content of brown rice. The results obtained may help in understanding the changes in metabolites profile and delaying of the quality deterioration of brown rice during storage.

10.1002/jsfa.10462

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Molecular Observations on the Regulation of hIAPP Aggregation Process and Enhancement of Autophagy by the Short Peptide LPFYPN and Its Modified Peptides of Coix Seed Prolamins

Journal of Agricultural and Food Chemistry (2025)

Shu Zhang Jingru Sun Shibo Yu Tianxin Fu Yuchao Feng

Inhibiting the fibrotic aggregation of the human islet amyloid polypeptide (hIAPP) and accelerating aggregate clearance are crucial factors in type II diabetes regulation. Autophagy plays a central role in hIAPP fibrotic degradation. We investigated how the coix seed prolamin-derived active peptide (LPFYPN, LP6) and its modifying peptides affect hIAPP aggregation and autophagic processes in induced rat insulinoma (INS-1) cells. Both LP6 and its modified peptides inhibited the fibrotic aggregation of hIAPP, an effect related to the binding site within the core region of hIAPP. Additionally, LP6 and the modified peptides reduced hIAPP-induced cytotoxicity, enhanced LC3-II/LC3-I, decreased p62 protein levels, and promoted autophagy by inhibiting the PI3K-Akt-mTOR signaling pathway, thereby upregulating ULK-1 and Beclin-1 expression. Finally, LP6 modified with selenium showed superior inhibition of hIAPP aggregation and cytotoxicity as well as regulation of autophagic flow. These findings emphasize the potential of LP6 and its modified peptides in regulating type II diabetes and other amyloid-related diseases and indicate that they could be further developed as novel functional food ingredients against type 2 diabetes mellitus (T2DM).

Amyloid (mycology)

Amylin

10.1021/acs.jafc.4c12559

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Effects of storage on brown rice (Oryza sativa L.) metabolites, analyzed using gas chromatography and mass spectrometry

Food Science & Nutrition (2020)

Changyuan Wang Yuchao Feng Shu Zhang Tianxin Fu Yanan Sheng

Abstract Metabolomic studies were carried out using gas chromatography and mass spectrometry (GC‐MS) on Daohuaxiang variety rice ( Oryza sativa L.) from the Wuchang Geographical Indication Rice Protection Area in Heilongjiang Province, to investigate the effects of storage on brown rice metabolism. The data were subjected to principal component analysis (PCA), orthogonal partial least squares‐discriminant analysis (OPLS‐DA), and cluster analysis using software such as SIMCA. Analysis of the samples led to the identification of a total of 160 metabolites. No significant differences were found in the amount of metabolites before and after storage. A total of 31 differential metabolites were screened, and the changes in metabolite content showed a “reverse change” overall. Storage significantly changed the content of various metabolites in rice, with fatty acids impacted most significantly. Metabolic pathway analysis revealed that fatty acid biosynthesis is a key metabolic pathway in rice storage. The degradation of brown rice quality caused by storage is closely related to the composition and content of its metabolites, and that change in lipid content significantly affects brown rice quality during storage.

Brown rice

Metabolic pathway

10.1002/fsn3.1589

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Citations (18)