Chuang Yu

Shanghai Institute of Technology

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i-10 index

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Co-Authors

Lingyun Yao

Shanghai Institute of Technology

Tao Feng

Shanghai Institute of Technology

Huatian Wang

Shanghai Institute of Technology

Min Sun

University of Jinan

Qian Liu

Northeast Agricultural University

Shiqing Song

Shanghai Institute of Technology

Haining Zhuang

State Key Laboratory of Food Science and Technology

Min Sun

Nanjing Medical University

Shiqing Song

Shanghai Institute of Technology

Weitong Cai

Shanghai Institute of Technology

Cooperative Institutions

Chinese Academy of Sciences

Shanghai Institute of Technology

University of Chinese Academy of Sciences

Shanghai Jiao Tong University

Jilin University

Sichuan University

Peking University

Beijing Institute of Technology

Sun Yat-sen University

Chinese Academy of Medical Sciences & Peking Union Medical College

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Flash extraction of ulvan polysaccharides from marine green macroalga Ulva linza and evaluation of its antioxidant and gut microbiota modulation activities

International Journal of Biological Macromolecules (2024)

Yi Liang Wanguo Yu Huatian Wang Lingyun Yao Zeng‐Yang He

Ruminococcus

ABTS

Hot water extraction

Monosaccharide

Prebiotic

10.1016/j.ijbiomac.2024.130174

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Citations (4)

Taste-Active Peptides from Triple Enzymatically Hydrolyzed Straw Mushroom Proteins Enhance Salty Taste and Elucidate Its Effect on the Taste Receptor T1R1/T1R3 by Molecular Docking

Chuang Yu Shiqing Song Yunpeng Cheng Jingyi Wangzhang Min Sun

The development of saltiness enhancement peptides is important in reducing salt intake and promoting dietary health. Our study aimed to analyze and identify straw mushroom enzymatic peptides with salty taste enhancing effects. The taste-related peptides within the straw mush-room extract were isolated via ultrafiltration and identified using UPLC-Q-TOF-MS/MS. Sub-sequent, E-tongue and sensory analyses unveiled that the ultrafiltration fraction (500-2000 Da) of straw mushroom peptides exhibited a saltiness enhancement effect. The UPLC-Q-TOF-MS/MS analysis identified 220 peptides within the ultrafiltration fractions (500-2000 Da), which were then assessed for their interaction with the T1R1/T1R3 receptor. The investigation underscored the significant involvement of Asp223, Gln243, Leu232, Asp251, and Pro254 in the binding of peptides from triple enzymatically hydrolyzed straw mushrooms to T1R1/T1R3. Based on the binding energy and active site analysis, three peptides were selected for synthesis: DFNALPFK (-9.2 kcal/mol), YNEDNGIVK (-8.8 kcal/mol), and VPGGQEIKDR (-8.9 kcal/mol). Notably, 3.2 mmol of VPGGQEIKDR enhanced a 0.05% NaCl solution to the saltiness level of a 0.15% NaCl solution. Also, 0.8 mmol of YNEDNGIVK elevated a 0.05% NaCl solution to the saltiness of a 0.1% NaCl solution.

Taste receptor

Docking (animal)

Umami

10.20944/preprints202402.1760.v1

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Citations (1)

The volatile composition, aroma profile and antioxidant capacity of Yijiangzi (Aatragalus sinicus L.) monofloral honey and its correlation with the flower

LWT (2024)

Lingyun Yao Rongjuan Cai Huatian Wang Chuang Yu Chuanwang Tong

Yijiangzi honey is a well-known monofloral honey in China and also known as Chinese milk vetch (Aatragalus sinicus L.) honey (CMVH). In this study, GC-IMS and GC-O-MS methods were employed to identify the volatile and aroma active compounds of the CMVH and the flower (CMVF). For GC-IMS analysis, 23 of 27 detected volatiles in the CMVH could be observed in the CMVF, indicating that most of the volatiles might be derived directly from the flower. For GC-O-MS, 6 volatiles were identified as aroma-active compounds of CMVH due to their high odor activity values (OAVs), and ethyl 3-phenylpropionate was identified in the honey for the first time. Moreover, the CMVH and CMVF revealed efficient antioxidant capacities that might attribute to the relatively high contained total flavonoids contents (TFC) and total phenolic contents (TPC). The obtained results would be conducive to better understanding of the aroma profile and bioactivity of CMVH.

10.1016/j.lwt.2024.116565

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Citations (0)

Exploring novel Kokumi peptides in Agaricus bisporus: selection, identification, and tasting mechanism investigation through sensory evaluation and computer simulation analysis

Food & Function (2024)

Tao Feng Chenwei Ma Sha Chen Haining Zhuang Shiqing Song

Two novel Kokumi peptides, identified from Agaricus bisporus via sensory and computer analyses, potentially enhance umami taste and reduce salt intake.

Agaricus bisporus

Umami

Wine tasting

Agaricus

Identification

Sensory Analysis

10.1039/d3fo05406c

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Citations (6)

In situ modification of polyamide reverse osmosis membrane module for improved fouling resistance

Process Safety and Environmental Protection (2018)

Meihong Liu Chuang Yu Yi‐Yang Wu Zhenhua Lü Sanchuan Yu

Thin-film composite membrane

Biofouling

Surface Modification

10.1016/j.cherd.2018.11.009

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Citations (17)

Identification of Off-Flavor Generated from Irradiation of Chicken Breast Via Spme-Gc-Ms and Gc-Ims

Ying Xu Yueyan Zhang Shiqing Song Lingyun Yao Min Sun

Irradiation as a cold sterilization technology is increasingly used in chicken breast. However, the odor of animal food produced by irradiation is rarely reported. The volatile compounds in chicken breast at different irradiation doses were analyzed by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry and gas chromatography-ion mobility spectroscopy. 91 aroma compounds were detected. Sensory evaluation experiments were conducted on irradiated chicken breasts, and partial least squares regression analysis (PLSR) was performed in combination with the volatile compound concentration to identify the characteristic compounds that contributed significantly to the fruity, musty, greasy, chicken flavor and paint flavor of chicken breasts. The result indicated that trans-2-octenal, 1-octen-3-ol, nonanal, and 3-hydroxy-2-butanone may be the characteristic compounds for irradiated chicken breasts generating irradiated off-flavors. This study will lay a theoretical foundation for reducing the odor flavor of chicken breast by irradiation sterilization and guide the development of corresponding odor control methods.

Identification

10.2139/ssrn.4331006

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Citations (0)

Unlocking novel biopeptides hidden in Camellia seed cake fermented by Bacillus subtilis through in silico and cellular model approaches

Food Chemistry (2025)

Lingyun Yao Qing Huang Huatian Wang Tao Feng Chuang Yu

Camellia

10.1016/j.foodchem.2025.143342

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Analysis of umami taste and their contributing compounds in edible fungi based on electronic tongue, sensory evaluation, and chemical analysis

Journal of Food Science (2023)

Tao Feng Weitong Cai Da Chen Shiqing Song Lingyun Yao

Edible fungi are rich in nutrients and have unique umami taste, which varies with genotypes, growth conditions, and harvest time. In this study, umami compounds in 12 species of edible fungi are analyzed and identified by electronic tongue. Through principal component analysis and discriminant factor analysis, these 2 methods could be successfully distinguished the variety of 12 edible fungi. Besides, the umami intensity of edible fungi soup is also evaluated by sensory and chemical analysis methods, for example, Tricholoma matsutake is 5.60 ± 0.34 and 5.17 ± 0.38, Coprinus comatus is 7.70 ± 0.23 and 9.83 ± 0.34 through sensory evaluation and electronic tongue respectively, followed by establishing the correlation from the response data by PLS (partial least squares analysis). According to the PLS model, with a correlation coefficients of calibration models greater than 0.7 and the low root mean square error of calibration and root mean square error of prediction values, the results correlate well with each other. Therefore, we can indicate that the electronic tongue is able to analyze and evaluate the umami intensity of edible fungi to some extent.

Umami

Electronic tongue

Sensory Analysis

10.1111/1750-3841.16684

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Citations (5)

Improved separation performance and durability of polyamide reverse osmosis membrane in tertiary treatment of textile effluent through grafting monomethoxy-poly(ethylene glycol) brushes

Separation and Purification Technology (2018)

Meihong Liu Chuang Yu Zhuojun Dong Peng Jiang Zhenhua Lü

Thin-film composite membrane

10.1016/j.seppur.2018.07.072

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