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| 1 | The Flavor and Antioxidant Activity Change Pattern of Shrimp Head Paste During Fermentation显示文摘To study the changes of volatile compounds and antioxidant activity of fast fermented shrimp head paste during the fermentation processing,Penaeus vannamei boone head was used as the raw material,and compound starter was added for fermen-tation.During the 14 days of fermentation,the changes of free amino acids,volatile flavor compounds and main components were determined by SPME-GC-MS and electronic nose.The oxidation-resistance changes of water extract at different fermentation stages were evaluated.The results showed that the total free amino acids increased from original 2320 to 5640 mg(100 mL)^(−1).SPME-GC-MS analysis found that aldehydes,pyrazine compounds increased from 10.80%,1.94%to 24.35%,13.63%respectively during the fermentation process.The HO·scavenging ability of shrimp head paste increased from 52%to 86%.Our results showed that the shrimp paste produced from shrimp head fermentation could obtain good flavor and possess certain antioxidant activity of aquatic fermented condiment. | YU Jing LU Kuan SUN Jinyuan XIE Wancui SONG Lin CHE Hongxia | 2022 | Journal of Ocean University of China2022，21，1： | 2 |
| 2 | A Comparative Study About the Neuroprotective Effects of EPA-Enriched Phosphoethanolamine Plasmalogen and Phosphatidylethanolamine Against Oxidative Damage in Primary Hippocampal Neurons显示文摘s Oxidative stress is involved in the progression of neurodegenerative diseases.Previous evidences showed that plasma-logens could improve neurodegenerative diseases.In this study,we investigated the function of phosphoethanolamine plasmalogens enriched with EPA(EPA-pPE)and phosphatidylethanolamine enriched with EPA(EPA-PE)on oxidative damage prevention after hy-drogen peroxide(H2O2)and tert-butylhydroperoxide(t-BHP)challenge in primary hippocampal neurons.Results showed that neurons pretreated with EPA-pPE and EPA-PE demonstrated the ability to alleviate oxidative damage,which was proved by the in-creased cell viability.Moreover,the shape and number of neurons were more similar to those of the control group.Antioxidant acti-vity,apoptosis,as well as TrkB/ERK/CREB signaling pathway were investigated to explore the mechanisms.The results suggested that EPA-PE was superior to EPA-pPE in regulating mitochondrial apoptosis.EPA-pPE was more prominent than EPA-PE in upre-gulating TrkB/ERK/CREB signaling pathway.Phospholipids with EPA exerted neuroprotective effects via inhibiting oxidative stress,suppressing apoptosis,and regulating TrkB/ERK/CREB signaling pathway.Therefore,the results provide a scientific basis for utili-zation of phospholipids enriched with EPA on the treatment of neurodegenerative disease. | ZHU Yunfang ZHANG Tiantian DING Lin SHI Haohao XUE Changhu XIE Wancui CHE Hongxia WANG Yuming | 2021 | Journal of Ocean University of China2021，20，5： | 1 |
| 3 | Characterization of aroma profiles and aroma-active compounds in high-salt and low-salt shrimp paste by molecular sensory science显示文摘Flavor characteristics of raw shrimp,high-salt and low-salt shrimp paste were evaluated and compared by sensory analysis,headspace-gas chromatography-ion mobility spectrometry(HS-GC-IMS)and solid-phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS).In addition,aroma profiles and aroma-active compounds in these three samples were analyzed by solvent-assisted flavor evaporation-gas chromatography-olfactometry-mass spectrometry(SAFE-GC-O-MS).Results of sensory evaluation revealed that these three samples showed significant differences in sensitivity to the W2W,W2S,W1S and W1W sensors of the electronic nose(p<0.05),which represent organic sulfides,alkane aromatic compounds,short chain alkanes,and sulfides,respectively.Assessment of sensory parameters indicated tha high-salt shrimp paste had a strong roasted and meaty aroma,while low-salt shrimp paste showed an umami aroma more similar to raw shrimp.A total of 118 volatile compounds were identified using the three afore-mentioned gas chromatography methods.Among them,37 aroma-active compounds were detected by GC-O.High-salt shrimp was shown to contain more acids,aldehydes and heterocyclic compounds,which resembled cheese,roasted and meaty aromas.In contrast,low-salt shrimp paste contained more esters,which was similar to the umami aroma profile of raw shrimp.Interestingly,pyrazines were only produced in fermented shrimp paste samples,suggesting that they were produced during the fermentation process and they may contribute unique roasted and meaty aromas,which were important for the overall aroma characteristics of shrimp paste. | Jing Yu Kuan Lu Jiwei Zi Xihong Yang Wancui Xie | 2022 | Food Bioscience2022，45，1： | 1 |
| 4 | Accumu- lation and depuration of paralytic shellfish poisoning tox- ins in the oyster Ostrea rivularis Gould-Chitosan facili- tates the toxin depuration显示文摘 | Xie Wancui Liu Xiaoli Yang Xihong | 2013 | Food Control2013，30，2： | 1 |
| 5 | Thermal decomposition study of menthyl-glycoside by TGC/SDTA,DSC and simultaneous Py-GC-MS analysis显示文摘 | XIE Wancui TANG Jian GU Xiaohong | | 0，，01： | 1 |
| 6 | Echinoside A from Pearsonothuria graeffei Exert the Cytotoxicity to MDA-MB-231 Cells via Mitochondrial Membrane and Modulation of PI3K/Akt/mTOR Pathway显示文摘A kind of triterpene glycosides echinoside A(EA)was extracted from sea cucumber Pearsonothuria graeffei,and its yield was about 0.78%.The purity of EA was 99.0%,and its molecular weight was 1206 Da.EA was a linear tetrasaccharide attached to a pentacyclic triterpene aglycon.It inhibited the growth of MDA-MB-231 cells in vitro.The antitumor effect was related to elevate ROS level,decrease mitochondrial membrane potential,enhance caspase-3 expression,induce cells apoptosis and arrest cell cycle at G2/M phase.EA also dose-dependently suppressed the expressions of phophorylation proteins p-PI3K,p-Akt,and p-mTOR as analyzed by western blotting.These results suggested that EA caused MDA-MB-231 cells apoptosis via intrinsic mitochondrial and PI3K/Akt/mTOR pathway.EA can be a potential anti-breast cancer agent to enhance the clinical efficacy. | LI Hongyan CUI Huanhuan CONG Peixu XU Jie XIE Wancui WANG Yuming XUE Changhu | 2023 | Journal of Ocean University of China2023，22，1： | 0 |
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