Yichao Geng

Tianjin University of Science and Technology

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Yujie Dai

Tianjin University of Science and Technology

Liming Zhang

Zhengzhou Children's Hospital

Shiru Jia

Tianjin University of Science and Technology

Ao He

Qilu University of Technology

Xianfu Wei

Tianjin University of Science and Technology

Cheng Zhong

Tianjin University of Science and Technology

Yanchun Liu

Chinese Academy of Sciences

Xiuli Zhang

Soochow University

Xuan Meng

Tianjin University of Science and Technology

Yulin Ning

Tianjin University of Science and Technology

Cooperative Institutions

Tianjin University of Science and Technology

Tianjin Economic-Technological Development Area

China International Science and Technology Cooperation

Tianjin University

Chinese Academy of Sciences

State Key Laboratory of Food Nutrition and Safety

Nanchang University

Zhengzhou University

State Key Laboratory of Chemical Engineering

University of Chinese Academy of Sciences

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Design, synthesis and activity of flavonoids aromatase inhibitors

IOP Conference Series Earth and Environmental Science (2018)

Yichao Geng Yanchun Liu Kui Lu Liming Zhang Xiuli Zhang

Steroidal and non-steroidal aromatase inhibitors target the suppression of estrogen biosynthesis in the treatment of breast cancer. However, in this treatment regime, steroid-type inhibitors may have serious side effects. Therefore, in recent years, researchers have increasingly focused on developing non-steroidal derivatives and undertaken experiments to investigate the potential clinical use of these derivatives. As a kind of non-steroidal inhibitor of natural products, flavonoids have great potential to inhibit the activity of aromatic enzymes. In this study, 10 flavonoids-non-steroidal aromatase inhibitors were synthesized by alkylation reaction and structures were determined by 1HNMR analysis. The inhibitory activity of aromatase was determined by using CYP19/MFC high-throughput screening kit. Then, the effect of substituent on the inhibition activity of aromatic enzymes was summarized. The study could provide basic data and ideas for further searching for a higher activity of flavonoid aromatase inhibitors.

10.1088/1755-1315/199/3/032062

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Preparation and Characterization of Acylcaramel

Journal of Agricultural and Food Chemistry (2019)

Yichao Geng Yulin Ning Qiang Shao Yao-Zhong Lv Xianfu Wei

Caramel is a widely used water-soluble food pigment. The acylation of caramel was conducted by aliphatic acyl chlorides with different chain lengths. Acetyl, butyryl, octyl, lauryl, palmityl, and stearyl caramels were prepared with the ratio of acyl chloride/caramel of 6. The formation of acylated caramel was confirmed by Fourier transform infrared spectra, and the acyl mass fraction in acylcaramel was determined by potentiometric titration. Thermal analysis showed that the weight loss of acylated caramel was higher than that of raw caramel. The scanning electron microscopy analysis showed that the morphology of acylated caramel was significantly different from that of raw material. The acyl mass fraction of acylated caramel increased with the increase of acyl chain lengths. Meanwhile, the lipo–hydro partition coefficient, the solubility in corn oil, and color, red, and yellow indexes increased with the increase of the mass fraction of acyl in acylcaramel. It was found that stearyl caramel has the highest lipid solubility of 5.73 mg/mL in corn oil; however, the color, red, and yellow indexes of palmityl caramel reached 25 818.60, 1.149, and 1.757, respectively. This study provides a method to improve the solubility of caramel in lipid phase and expand the application range of caramel.

Characterization

10.1021/acs.jafc.8b07148

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Preparation and characterization of modified caramel with binary carboxylic acids

IOP Conference Series Earth and Environmental Science (2021)

Yujie Dai Ao He Yichao Geng Xuan Meng Shiru Jia

Abstract The caramel color is one of the most widely used natural food colorants. At present, there are few reports about its modification. The modification of caramel is expected to improve its stability, color indexes and compatibility with food. In this paper, succinic and maleic acid modified caramels were prepared by esterification reaction of the raw caramel with succinic anhydride and maleic anhydride, and characterized by ultraviolet-visible (UV-vis) spectra, Fourier transform infrared (FTIR) analysis, and scanning electron microscope (SEM), etc. The significant changes of color, yellow and red indexes of the modified caramels indicated that the modification technique can be used to adjust the color properties of caramel to meet the various needs of different fields and expand the application of caramel. Compared with raw caramel, though the antioxidant ability of caramel was decreased, the thermal stability was improved, which made it more suitable for cooking and high temperature sterilization environment compared to the raw caramel. This study provided an alternative method for improving the performance of the caramel as food colors.

Succinic anhydride

Maleic anhydride

Succinic acid

Maleic acid

10.1088/1755-1315/792/1/012031

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