Xi Zhang

Dr. Xi Zhang


Research Focus & Metrics

Academic Career Length

8Years (2019-Present)

(Calculated once Scilit publication data is synced: current year − year of first publication + 1)

Representative Publications

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9 April 2022 in Food Chemistry
Verified
Journal Article
Closed access
WWWei Wei
Wei Wei
DLDan Li
Dan Li
CJChenyu Jiang
Chenyu Jiang
XZXinghe Zhang
Xinghe Zhang
XZXue Zhang
Xue Zhang
XWXingguo Wang
Xingguo Wang

18 April 2019 in Molecules
Verified
Journal Article
Open access
PDF file
TSTingting Shen
Tingting Shen
WLWeijiao Li
Weijiao Li
XZXi Zhang
Xi Zhang
WKWenwen Kong
Wenwen Kong
Fei LiuFei Liu
Fei Liu
JPJiyu Peng
Jiyu Peng
High-accuracy and fast detection of nutritive elements in traditional Chinese medicine Panax notoginseng (PN) is beneficial for providing useful assessment of the healthy alimentation and pharmaceutical value of PN herbs. Laser-induced breakdown spectroscopy (LIBS) was applied for high-accuracy and fast quantitative detection of six nutritive elements in PN samples from eight producing areas. More than 20,000 LIBS spectral variables were obtained to show elemental differences in PN samples. Univariate and multivariate calibrations were used to analyze the quantitative relationship between spectral variables and elements. Multivariate calibration based on full spectra and selected variables by the least absolute shrinkage and selection operator (Lasso) weights was used to compare the prediction ability of the partial least-squares regression (PLS), least-squares support vector machines (LS-SVM), and Lasso models. More than 90 emission lines for elements in PN were found and located. Univariate analysis was negatively interfered by matrix effects. For potassium, calcium, magnesium, zinc, and boron, LS-SVM models based on the selected variables obtained the best prediction performance with Rp values of 0.9546, 0.9176, 0.9412, 0.9665, and 0.9569 and root mean squared error of prediction (RMSEP) of 0.7704 mg/g, 0.0712 mg/g, 0.1000 mg/g, 0.0012 mg/g, and 0.0008 mg/g, respectively. For iron, the Lasso model based on full spectra obtained the best result with an Rp value of 0.9348 and RMSEP of 0.0726 mg/g. The results indicated that the LIBS technique coupled with proper multivariate chemometrics could be an accurate and fast method in the determination of PN nutritive elements for traditional Chinese medicine management and pharmaceutical analysis.

3 June 2024 in Food Chemistry
Verified
Journal Article
Closed access
SZShijie Zheng
Shijie Zheng
YLYang Li
Yang Li
QJQinbo Jiang
Qinbo Jiang
SFShahzad Farooq
Shahzad Farooq
JLJiawen Li
Jiawen Li
XZXi Zhang
Xi Zhang

22 November 2022 in Frontiers in Nutrition
Verified
Journal Article
Open access
YWYue Wu
Yue Wu
JYJingjuan Yang
Jingjuan Yang
CXChengmei Xu
Chengmei Xu
QLQiuqi Li
Qiuqi Li
YMYage Ma
Yage Ma
XZXi Zhang
Xi Zhang
The sea cucumber peptides (SCPs) from Acaudina leucoprocta were derived from the patented bio-enzyme digestion technology and the molecular weight of obtained SCPs was < 10 kDa. In this study, we investigated the possible anti-aging effects of SCPs on the model of Caenorhabditis elegans and the underlying mechanisms. SCPs extend the average lifespan of nematodes by 31.46%. SCPs enhance the anti-stress capacity of C. elegans by improving heat resistance and mobility, Also, the accumulated potential oxidative stress inducers like lipofuscin and reactive oxygen species (ROS) were reduced to 40.84 and 71.43%. In addition, SCPs can increase the antioxidant capacity in nematodes by enhancing the activity of SOD and CAT and reducing MDA accumulation in nematodes to 32.44%. Mechanistically, SCPs could mediate DAF-16/DAF-2/SOD-3/OLD-1/PEPT-1 axis to improve antioxidant capacity and extend lifespan in nematodes. Taken together, these findings provide a direction for the anti-aging effects of sea cucumber peptides and new insights into the further purifications of SCPs and future research on aging.

7 October 2021 in Journal of the Science of Food and Agriculture
Verified
Journal Article
Closed access
PDF file
TLTao Liu
Tao Liu
LGLiangyong Guo
Liangyong Guo
YZYe Zhangying
Ye Zhangying
SRShengyue Ruan
Shengyue Ruan
WLWangxin Liu
Wangxin Liu
Fengqin FengFengqin Feng
Fengqin Feng

20 March 2023 in Food Research International
Verified
Journal Article
Closed access
LQLiping Qiao
Liping Qiao
YJYuzhen Jiao
Yuzhen Jiao
XLXiaokui Li
Xiaokui Li
YZYafei Zhang
Yafei Zhang
Laifeng LuLaifeng Lu
Laifeng Lu
XLXia Liu
Xia Liu