Jie Xue

Ocean University of China

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Hui Yang

Shenyang Agricultural University

Yanli Ji

Foshan University

Yaran Gao

Shenyang Agricultural University

Shuyuan Sun

Shenyang Agricultural University

J.P. Wu

Shenyang Agricultural University

Na Liu

Tianjin Medical University

Guanhua Du

Marine Biomedical Research Institute of Qingdao

Huanchen Wu

Shandong University of Technology

Yi-chao Sheng

Soochow University

Jing Wang

Ningbo University

Cooperative Institutions

Shenyang Agricultural University

Marine Biomedical Research Institute of Qingdao

Ocean University of China

Fudan University

Chinese Academy of Sciences

Capital Medical University

Chinese Academy of Medical Sciences & Peking Union Medical College

Soochow University

Shandong Food Fermentation Industry Research and Design Institute

Hainan University

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Development of benzimidazole-based compounds as novel capsid assembly modulators for the treatment of HBV infection

European Journal of Medicinal Chemistry (2024)

Kaixin Du Xianyang Wang Yuxin Bai Xue Zhang Jie Xue

Benzimidazole

IC50

EC50

Lead compound

10.1016/j.ejmech.2024.116402

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Citations (2)

Influence of lecithin on the digestibility and immunoreactivity of β-conglycinin

Food Research International (2024)

Hui Yang Yinuo Xiao Endian Guo Jie Xue Jiayang Wu

10.1016/j.foodres.2024.115251

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Effect of microbial fermentation on the quality of soybean meal

International Journal of Food Science & Technology (2023)

Jie Xue J.P. Wu Yanli Ji Shuyuan Sun Yaran Gao

Summary Soybean meal is an important and inexpensive source of protein in food and animal feed, and contains anti‐nutritional factors such as trypsin inhibitors, antigenic proteins, oligosaccharides, phytic acids and lectins, which limit its application. Microbial fermentation has the capability to improve the nutritional value and biological activities of soybean meal by changing its natural composition. Fermentation results in the degradation of anti‐nutritional factors in soybean meal, an increased amount of small molecular protein peptides and improved content of isoflavone aglycone. However, the nutritional composition and biological activities of the resulting fermented products differ due to the different microbial species and conditions used for fermentation. Compared to soybean meal, fermented soybean meal has several beneficial effects such as digestibility, antioxidant and hypoallergenicity. The objective of this review is to discuss the fermentation processes of soybean meal, as well as outlines some biological activities associated with it. Furthermore, the current application of fermented soybean meal is also summarised.

Aglycone

10.1111/ijfs.16817

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Citations (4)

Mito-apocynin protects against kainic acid-induced excitotoxicity by ameliorating mitochondrial impairment

Research Square (Research Square) (2024)

Miaomiao Lin Xiao‐Rui Wan Huanchen Wu Na Liu Yiyue Jiang

Abstract Neurodegenerative diseases are major global health problems with increasing incidence rates. A large amount of data suggests that excitotoxicity is a potential target of neurodegenerative diseases. However, effective pharmacological interventions against excitotoxicity are lacking. We aimed to elucidate the neuroprotective effect and mechanism of the mitochondrion-targeted NOX inhibitor mito-apocynin on kainic acid (KA)-induced excitotoxicity. We found that KA impaired mitochondrial morphology and led to impaired mitochondrial energy metabolism and dysfunction. In Western blotting experiments, KA disrupted mitochondrial quality control. In Nissl staining and CCK8 experiments, Mito-apocynin attenuated the death of neurons due to excitotoxic damage induced by KA both in vivo and in vitro. Mito-apocynin ameliorated neurobehavior induced by KA deficits in vivo and mitochondrial dysfunction in vitro. Mito-apocynin significantly reversed the increase in NOX4 levels caused by KA in the mitochondria of the striatum, decreased phosphorylated DRP1 (Ser616)/total DRP1 and increased PGC-1α, PINK1 and Parkin protein expression in the total striatum. In summary, Mito-apocynin alleviated oxidative stress, maintained normal mitochondrial function and energy metabolism levels, and promoted the balance of mitochondrial quality control by regulating the expression of NOX in mitochondria, thus reducing KA-induced excitatory toxic damage.

Excitotoxicity

Apocynin

10.21203/rs.3.rs-4537012/v1

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Protein oxidation‐induced changes in the physicochemical properties and quality of plant food

International Journal of Food Science & Technology (2024)

J.P. Wu Yanli Ji Jie Xue Yaran Gao Shuyuan Sun

Summary Protein oxidation is widely present in food systems and is susceptible to internal factors involving lipids and enzymes as well as external factors such as temperature and oxygen promoters. Protein oxidation leads to modification of the peptide skeletons and amino acid side chains, which in turn alters the structural characteristics of proteins, including protein cleavage, aggregation and derivative formation, and severely affects their physicochemical properties and bioavailability, thereby reducing the edible and storage qualities of foods. This review summarises the main factors that cause and regulate oxidation of plant protein, the effects of protein oxidation on food quality and strategies to ameliorate protein over‐oxidation, aiming to provide meaningful information for the development of high‐quality plant protein products.

Food protein

Protein quality

Lipid Oxidation

10.1111/ijfs.17135

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Amlexanox ameliorates imiquimod-induced psoriasis-like dermatitis by inhibiting Th17 cells and the NF-κB signal pathway

Biomedicine & Pharmacotherapy (2025)

Juan Wu Shan Liu Hongwei Zhang Xingyue Zhang Jie Xue

Imiquimod

Signal pathway

10.1016/j.biopha.2025.117922

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