Zaixiang Lou

State Key Laboratory of Food Science and Technology

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Hongxin Wang

Jiangnan University

Chaoyang Ma

Jiangnan University

Song Zhu

Jiangnan University

Chaoyang Ma

Jiangnan University

Shangwei Chen

The People's Hospital of Guangxi Zhuang Autonomous Region

Fuhao Yu

Nanjing University

Zejun Pei

Anhui Medical University

Xingran Kou

Shanghai Institute of Technology

Xiaojing Du

Sun Yat-sen University

Zhouping Wang

Jiangnan University

Cooperative Institutions

Jiangnan University

State Key Laboratory of Food Science and Technology

Chinese Academy of Sciences

Nanjing Medical University

Ministry of Agriculture and Rural Affairs

Sun Yat-sen University

University of Chinese Academy of Sciences

Wuxi No.2 People's Hospital

Wuxi Institute of Technology

Shanghai Jiao Tong University

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Cloning and expression of a thermostable β-1,3-1,4-glucanase from Bacillus amyloliquefaciens ATCC 23350

Annals of Microbiology (2011)

Juntao Sun Hongxin Wang Wenping Lv Chaoyang Ma Zaixiang Lou

Bacillus amyloliquefaciens

Glucanase

Cloning (programming)

Bacillaceae

10.1007/s13213-011-0366-7

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Citations (12)

Effect of Heat-Treatment Duration on Antioxidant Activities of Muscle, Liver and Other Parts of Grass Turtle (Chinemys reevesii)

Pakistan Journal of Zoology (2021)

Md. Serajul Islam Hongxin Wang Amer Ali Mahdi Mohamed Ismael Ahamed Zaixiang Lou

The aim of the study was to determine the effect of duration of thermal treatment on the antioxidant activities (ABTS, DPPH, and FRAP) of muscle, liver, hard shell, bone, and skin from grass turtle (Chinemys reevesii) by direct QUENCHER procedure.The results showed that the highest ABTS capacity was found in cooked muscle at 10 min (110.133±4.153 g trolox Eq./kg).On the other hand, DPPH and FRAP capacity were found in cooked muscle at 20 min which were 68.966±0.937and 37.437±1.027g trolox Eq./ kg, respectively, and raw liver 31.508±1.091and 58.237±0.919g trolox Eq./kg, respectively.The total antioxidant capacities of the samples increased by thermal treatment at 180°C for 5 min in liver, 10 min in muscle and hard shell, 20 min in skin and bone by ABTS assay; 15 min in skin, 20 min in muscle, liver, hard shell, and bone by DPPH assay, but FRAP value decreased by heating at different time.These results suggested that grass turtle could be used as food additives to improve the functional food properties.

10.17582/journal.pjz/20191121081123

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Citations (2)

New perspectives for mechanisms, ingredients, and their preparation for promoting the formation of beneficial bacterial biofilm

Journal of Food Measurement & Characterization (2023)

Zaixiang Lou Xiaodan Zheng Dery Bede Wenna Dai Chunpeng Wan

Autoinducer

Prebiotic

10.1007/s11694-022-01777-5

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Citations (14)

Effects of additives on the lyophilized and thermal stability of d-galactose-6-sulfurylase activity from Eucheuma striatum (Rhodophyta)

Journal of Applied Phycology (2014)

Xiaojuan Qin Chaoyang Ma Zaixiang Lou Hongxin Wang

Thermal Stability

10.1007/s10811-014-0466-4

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Citations (1)

Antifungal activity of myriocin against Fusarium graminearum and its inhibitory effect on deoxynivalenol production in wheat grains

Physiological and Molecular Plant Pathology (2021)

Jiajia Shao Zejun Pei Huijuan Jing Li Wang Chengyu Jiang

Membrane permeability

Spore germination

Chitinase

10.1016/j.pmpp.2021.101635

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Citations (26)

Purification, microstructure, functional properties and antioxidant activity of peptides from Chinese pond turtle hydrolysate

Food Science and Biotechnology (2024)

Md. Serajul Islam Mst Nushrat Yiasmin Amer Ali Mahdi Md Nazmul Saqib Zaixiang Lou

Sephadex

10.1007/s10068-024-01613-0

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Improved extraction and identification by ultra performance liquid chromatography tandem mass spectrometry of phenolic compounds in burdock leaves

Journal of Chromatography A (2009)

Zaixiang Lou Hongxin Wang Song Zhu Ming Zhang Yang Gao

Phenolic acid

Benzoic acid

Sample Preparation

10.1016/j.chroma.2009.12.022

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Citations (73)

Purification of proanthocyanidins from nut seeds and study on its bactericidal mechanism against Streptococcus mutans

Journal of Applied Microbiology (2024)

Zaixiang Lou Xiaoyuan Fan Caihua Liu Yuemei Liao Xiaojing Du

Abstract Aim The aim of this study was to purify proanthocyanidins from areca nut seeds (P-AN) and to investigate the bactericidal activity and mechanism of the purified products against Streptococcus mutans. Methods and results Ultra-performance liquid chromatography tandem quadrupole time-of-flight mass spectrometry, Fourier transform infrared, Matrix-assisted laser desorption/ ionization time of flight mass spectrometry (MADLI-TOF-MS), and thiolysis experiment were used for P-AN chemical analysis. Time-kill analysis and glycolytic pH drop were used to evaluate the activity of S. mutans in vitro. Meanwhile, the investigation of the bacteriostatic mechanism included membrane protein, fluidity, permeability, and integrity tests. The results showed that P-AN was a kind of proanthocyanidin mainly composed of B-type proanthocyanidins and their polymers. Moreover, MADLI-TOF-MS and thiolysis experiments demonstrated that the degree of polymerization of P-AN was 13. The time-kill analysis showed that P-AN had strong bactericidal activity against S. mutans. P-AN at minimum inhibitory concentration (MIC) concentrations was able to induce S. mutans death, while complete lethality occurred at 2 MIC. Glycolysis test showed that P-AN significantly inhibited S. mutans acid production (P < .01). The morphological changes of S. mutans were observed by scanning electron microscopy and transmission electron microscopy experiments, which indicated that P-AN destroyed the cellular structure of S. mutans. At the same time, significant changes were observed in membrane proteins, fluidity, permeability, and integrity. Conclusion P-AN can effectively inhibit the activity of S. mutans. P-AN can reduce the erosion of the tooth surface by the acid of S. mutans. P-AN could break the structure of the cell membrane protein of S. mutans. P-AN could destroy the integrity of membrane, resulting in the death of S. mutans.

Thiolysis

Membrane permeability

10.1093/jambio/lxae209

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Citations (2)

Antibacterial Activity and Mechanism of Action of Chlorogenic Acid

Journal of Food Science (2011)

Zaixiang Lou Hongxin Wang Song Zhu Chaoyang Ma Zhouping Wang

Abstract: In this study, the antibacterial activity and mechanism of action of chlorogenic acid against bacteria were assessed. The data from minimum inhibitory concentration (MIC) values showed that chlorogenic acid effectively inhibited the growth of all tested bacterial pathogens, and the MIC values were ranging from 20 to 80 μg/mL. An investigation into action mode of chlorogenic acid against the pathogen indicated that chlorogenic acid significantly increased the outer and plasma membrane permeability, resulting in the loss of the barrier function, even inducing slight leakage of nucleotide. The leakage of cytoplasmic contents was also observed by electron micrographs. These results supported our hypothesis that chlorogenic acid bound to the outer membrane, disrupted the membrane, exhausted the intracellular potential, and released cytoplasm macromolecules, which led to cell death.

Chlorogenic Acid

Mode of Action

Mechanism of Action

Membrane permeability

10.1111/j.1750-3841.2011.02213.x

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Citations (580)

Improved extraction of oil from chickpea under ultrasound in a dynamic system

Journal of Food Engineering (2009)

Zaixiang Lou Hongxin Wang Ming Zhang Zhouping Wang

Hexane

Sonication

10.1016/j.jfoodeng.2009.11.015

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Citations (142)