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Start Over Author "Fan, Bing" Publisher elsevier bv
116 results on '"Fan, Bing"'

7. Chinese herbal injections in combination with radiotherapy for advanced pancreatic cancer: A systematic review and network meta-analysis

Author

Chen, Yun-Ru, primary, Zhao, Ruo-Tong, additional, Xu, Yi-Fang, additional, Ma, Yin-Jie, additional, Hu, Shao-Bo, additional, Wang, Xue-Hui, additional, Fan, Bing-Bing, additional, Zhou, Yan-Ji, additional, Huang, Yu-Bei, additional, Robinson, Nicola, additional, Liu, Jian-Ping, additional, and Liu, Zhao-Lan, additional

Published
2023
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29. The combined effect of protein hydrolysis and Lactobacillus plantarum fermentation on antioxidant activity and metabolomic profiles of quinoa beverage

Author

Fan-Bing Meng, Li Zhou, Jia-Jia Li, Yun-Cheng Li, Meng Wang, Long-Hua Zou, Da-Yu Liu, and Wei-Jun Chen

Subjects
Beverages, Hydrolysis, Fermentation, Metabolomics, Chenopodium quinoa, Antioxidants, Lactobacillus plantarum, Food Science
Abstract

Lactic acid bacteria fermentation is a commonly applied technique to produce nutritional, functional, and organoleptic enhanced foods. In the present study, protein hydrolysis and Lactobacillus plantarum fermentation were coupled to develop quinoa beverages. Protein hydrolysis effectively promoted the growth and fermentation of L. plantarum. Fermentation alone did not significantly improve antioxidant activity, but the combined use of protein hydrolysis and L. plantarum fermentation significantly improved the antioxidant activity of the quinoa beverage. Nontargeted metabolomics based on UHPLC-Q Exactive HF-X/MS and multivariate statistical analysis were performed to reveal the metabolite profile alterations of the quinoa beverage by different processing methods. A total of 756 metabolites were identified and annotated, which could be categorized into 12 different classes. The significant differentially abundant metabolites were mainly involved in primary metabolite metabolism and secondary metabolite biosynthesis. Many of these metabolites were proven to be vitally important to the function and taste formation of the quinoa beverage. Most importantly, the coupled use of protein hydrolysis and L. plantarum fermentation significantly increased some functional ingredients compared with protein hydrolysis and L. plantarum fermentation alone. The above results indicate that protein hydrolysis coupled with L. plantarum fermentation is an effective strategy to develop functional quinoa beverages.

Published
2022

32. Preparation and characterization of feruloylated oat β-glucan with antioxidant activity and colon-targeted delivery

Author

Yun-Cheng Li, Yan Luo, Fan-Bing Meng, Jian Li, Wei-Jun Chen, Da-Yu Liu, Long-Hua Zou, and Li Zhou

Subjects
Adult, Male, Gastric Juice, beta-Glucans, Coumaric Acids, Intestinal Secretions, Polymers and Plastics, Colon, Surface Properties, Biphenyl Compounds, Organic Chemistry, HCT116 Cells, Antineoplastic Agents, Phytogenic, Antioxidants, Feces, Young Adult, Picrates, Fermentation, Materials Chemistry, Humans, Female, Benzothiazoles, Sulfonic Acids, Cell Proliferation
Abstract

Ferulic acid (FA) is an effective chemopreventive and therapeutic agent for colorectal cancer. However, FA cannot stably reach the colon through human digestive system, and it can be grafted into oligosaccharides to improve its digestion stability. Therefore, in this study, different degrees of substitution of feruloylated oat β-glucan (FA-OβG) were prepared by grafting FA onto water soluble oat β-glucan. FA grafting changed the crystallinity and surface morphology of OβG, and the thermal stability of the FA-OβG improved. As the DS increased, the antioxidant activity of FA-OβG increased, and FA-OβG III with DS of 0.184 showed the same antioxidant activities compared to the equal amount of free FA. The FA-OβG showed higher stability under gastrointestinal and colonic conditions than free FA. Furthermore, the FA-OβG conjugates exhibited good in vitro anticancer activity against human colorectal cancer cells, while FA-OβG III showed better anticancer activity than an equal amount of free FA.

Published
2022

35. Structure and rheological characterization of konjac glucomannan octenyl succinate (KGOS)

Author

Lian-Ji Zheng, Da-Yu Liu, Xiao-Qiang Guo, Geng Zhong, Fan-Bing Meng, and Yun-Cheng Li

Subjects
Materials science, Carbonization, General Chemical Engineering, Carreau fluid, 04 agricultural and veterinary sciences, 02 engineering and technology, General Chemistry, Apparent viscosity, 021001 nanoscience & nanotechnology, 040401 food science, 0404 agricultural biotechnology, Rheology, Pulmonary surfactant, Chemical engineering, Transmission electron microscopy, Dynamic modulus, Polymer chemistry, 0210 nano-technology, Thermal analysis, Food Science
Abstract

Konjac glucomannan octenyl succinate (KGOS) has excellent emulsifying and thickening properties as a new polymeric surfactant. The reaction extent of KGOS was determined by using high-performance liquid chromatography. The molecular aggregation state of KGOS was observed and analyzed by transmission electron microscopy (TEM) and atomic force microscopy (AFM). The results showed that KGOS aggregated particles formed irregular spheres or ellipsoids, and the average particle diameter and height were approximately 30 nm and 5 nm, respectively. Thermal analysis indicated that the carbonization temperature of KGOS is slightly lower than that of konjac glucomannan (KGM). The steady shear rheology showed that KGOS solution fit to non-Newtonian fluid properties and the Carreau model, and the apparent viscosity increased with increase of KGOS concentration. The type and valence of the ions affected the apparent viscosity of KGOS solution. The trends of the dynamic mechanical spectra indicated KGOS solution could be an entanglement system. The ions had a similar effect on the dynamic modulus (G′, G″) and loss factor tanδ except for Fe3+ and H2PO4−.

Published
2018

36. The characteristics of konjac glucomannan octenyl succinate (KGOS) prepared with different substitution rates

Author

Geng Zhong, Da-Yu Liu, Xiao-Qiang Guo, Yun-Cheng Li, and Fan-Bing Meng

Subjects
chemistry.chemical_classification, Degree of reaction, Chromatography, Polymers and Plastics, Chemistry, Organic Chemistry, Succinic anhydride, 04 agricultural and veterinary sciences, 02 engineering and technology, 021001 nanoscience & nanotechnology, Polysaccharide, 040401 food science, Viscosity, chemistry.chemical_compound, 0404 agricultural biotechnology, Critical micelle concentration, Emulsion, Materials Chemistry, Octenyl succinate, Konjac glucomannan, 0210 nano-technology, Nuclear chemistry
Abstract

The characteristics of octenyl succinic anhydride (OSA)-modified polysaccharide could be affected by its degree of reaction. Four konjac glucomannan octenyl succinate (KGOS) samples were prepared with different substitution rates (SRs) of 1.151%, 1.514%, 1.753% and 2.247%. The critical micelle concentration (CMC) of the four KGOS materials decreased with increasing SR. Fourier transform infrared (FT-IR) spectroscopy indicated that the increase in SR had little effect on the type of acyl peak. The viscosity test indicated that with SR increase, the viscosity increased slightly at low rotational speed. The emulsion capacity (EC) and stability (ES) also increased with increasing SR, but the extent of increase was not obvious when the SR exceeded 1.753%. A similar pattern was found in confocal scanning laser microscopy (CSLM) observations and ES tests of KGOS nanoemulsions. Considering the characteristics of KGOS and the economic benefits, it is preferable to prepare KGOS with an SR of 1.514% and additions of alkalizing agent and OSA (in proportion to konjac glucomannan (KGM), w/w) of 2% and 3%, respectively, during the KGOS preparation.

Published
2018

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