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Prof. Ren-You Gan
Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China

Basic Info


Research Keywords & Expertise

0 Antioxidants
0 Cancer
0 Fermentation
0 Functional Foods
0 Natural Products

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polyphenols
Antioxidants
Cancer
Functional Foods
gut microbiota
Fermentation
Obesity
Natural Products
phytochemicals
antibacterial activity
Bioactivity
biofilm
germination
legume

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Short Biography

Dr. Ren-You Gan received his PhD degree in School of Biological Sciences, The University of Hong Kong (HKU), Hong Kong. He has published more than 80 SCI papers, and currently is the editorial board of Frontiers in Microbiology and Frontiers in Nutrition.

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Journal article
Published: 19 August 2021 in Foods
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This study aims to investigate the effects of raw materials and drying methods on the phytochemical and antioxidant capacities of instant sweet tea powder. Four raw materials of sweet tea leave powders (STUT) were extracted and dried with two methods (freeze-drying and spray-drying). The antioxidant capacity, total phenolic content (TPC), total flavonoid content (TFC), and phlorizin and trilobatin contents of obtained instant sweet tea powders were compared. In addition, the single-factor experiments coupled with response surface methodology were used to study the influences of solvent-to-sample ratio, extraction temperature, extraction time, and their interactions on instant sweet tea yield. Results showed that the optimal conditions for extraction were the solvent-to-sample ratio of 19:1 mL/g, extraction temperature of 88 °C, and extraction time of 30 min. The TPC, TFC, antioxidant capacities, and phloridzin and trilobatin contents of instant sweet teas were higher than those of STUT, and the TPC and TFC of freeze-dried instant sweet teas were higher than those of spray-dried instant sweet teas. Significant correlations were found among TPC, TFC, and antioxidant capacities (p< 0.01). The freeze-dried instant sweet tea produced by young leaves (prepared by oven-drying) showed the highest TPC, TFC, and antioxidant capacities, compared with other raw materials and drying methods.

ACS Style

Hong-Yan Liu; Yi Liu; Ying-Hui Mai; Huan Guo; Xiao-Qin He; Yu Xia; Hang Li; Qi-Guo Zhuang; Ren-You Gan. Phenolic Content, Main Flavonoids, and Antioxidant Capacity of Instant Sweet Tea (Lithocarpus litseifolius [Hance] Chun) Prepared with Different Raw Materials and Drying Methods. Foods 2021, 10, 1930 .

AMA Style

Hong-Yan Liu, Yi Liu, Ying-Hui Mai, Huan Guo, Xiao-Qin He, Yu Xia, Hang Li, Qi-Guo Zhuang, Ren-You Gan. Phenolic Content, Main Flavonoids, and Antioxidant Capacity of Instant Sweet Tea (Lithocarpus litseifolius [Hance] Chun) Prepared with Different Raw Materials and Drying Methods. Foods. 2021; 10 (8):1930.

Chicago/Turabian Style

Hong-Yan Liu; Yi Liu; Ying-Hui Mai; Huan Guo; Xiao-Qin He; Yu Xia; Hang Li; Qi-Guo Zhuang; Ren-You Gan. 2021. "Phenolic Content, Main Flavonoids, and Antioxidant Capacity of Instant Sweet Tea (Lithocarpus litseifolius [Hance] Chun) Prepared with Different Raw Materials and Drying Methods." Foods 10, no. 8: 1930.

Journal article
Published: 04 August 2021 in Industrial Crops and Products
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Galangal (Alpinia galanga (Linn.) Willd) is a perennial aromatic rhizomatous plant with great industrial importance. In this study, four major antibacterial compounds were isolated from galangal and further identified as hydroxycinnamaldehyde, cinnamaldehyde, coumaryl alcohol, and 1′-acetoxychavicol acetate (ACA). Among them, ACA was a less investigated antibacterial compound in galangal, with minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) 0.313 and 0.625 mg/mL, respectively, against multidrug-resistant Staphylococcus aureus SJTUF 20758. The mechanism study found that ACA significantly influenced the bacterial morphology and damaged the bacterial cell membrane integrity. Furthermore, quantitative proteomic analysis indicated that ACA at sub-MIC, on one hand, inhibited the expression of proteins associated with cell wall and membrane synthesis, osmotic regulation, and bacterial adhesion and invasion. On the other hand, it increased the expression of proteins pertinent to oxidative stress response, respiratory chain, and ATP synthesis. Therefore, ACA might initially target cell membrane by changing the expression of key membrane proteins involved in maintaining normal cell membrane functions, leading to the damage of cell membrane integrity, and also might trigger the survival response of bacteria. In general, to the best of our knowledge, it is for the first time to clarify the antibacterial mechanism of ACA. In addition, galangal is a promising spice rich in antibacterial compounds, especially ACA, which may be used as natural preservatives in the food industry.

ACS Style

Dan Zhang; Liang Zou; Ding-Tao Wu; Qi-Guo Zhuang; Hua-Bin Li; Vuyo Mavumengwana; Harold Corke; Ren-You Gan. Discovery of 1’-acetoxychavicol acetate (ACA) as a promising antibacterial compound from galangal (Alpinia galanga (Linn.) Willd). Industrial Crops and Products 2021, 171, 113883 .

AMA Style

Dan Zhang, Liang Zou, Ding-Tao Wu, Qi-Guo Zhuang, Hua-Bin Li, Vuyo Mavumengwana, Harold Corke, Ren-You Gan. Discovery of 1’-acetoxychavicol acetate (ACA) as a promising antibacterial compound from galangal (Alpinia galanga (Linn.) Willd). Industrial Crops and Products. 2021; 171 ():113883.

Chicago/Turabian Style

Dan Zhang; Liang Zou; Ding-Tao Wu; Qi-Guo Zhuang; Hua-Bin Li; Vuyo Mavumengwana; Harold Corke; Ren-You Gan. 2021. "Discovery of 1’-acetoxychavicol acetate (ACA) as a promising antibacterial compound from galangal (Alpinia galanga (Linn.) Willd)." Industrial Crops and Products 171, no. : 113883.

Journal article
Published: 31 July 2021 in Foods
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Eight extraction technologies were used to extract sweet tea (Lithocarpus litseifolius (Hance) Chun) crude polysaccharides (STPs), and their chemical, structural, and biological properties were studied and compared. Results revealed that the compositions, structures, and biological properties of STPs varied dependent on different extraction technologies. Protein-bound polysaccharides and some hemicellulose could be extracted from sweet tea with diluted alkali solution. STPs extracted by deep-eutectic solvents and diluted alkali solution exhibited the most favorable biological properties. Moreover, according to the heat map, total phenolic content was most strongly correlated with biological properties, indicating that the presence of phenolic compounds in STPs might be the main contributor to their biological properties. To the best of our knowledge, this study reports the chemical, structural, and biological properties of STPs, and the results contribute to understanding the relationship between the chemical composition and biological properties of STPs.

ACS Style

Huan Guo; Meng-Xi Fu; Yun-Xuan Zhao; Hang Li; Hua-Bin Li; Ding-Tao Wu; Ren-You Gan. The Chemical, Structural, and Biological Properties of Crude Polysaccharides from Sweet Tea (Lithocarpus litseifolius (Hance) Chun) Based on Different Extraction Technologies. Foods 2021, 10, 1779 .

AMA Style

Huan Guo, Meng-Xi Fu, Yun-Xuan Zhao, Hang Li, Hua-Bin Li, Ding-Tao Wu, Ren-You Gan. The Chemical, Structural, and Biological Properties of Crude Polysaccharides from Sweet Tea (Lithocarpus litseifolius (Hance) Chun) Based on Different Extraction Technologies. Foods. 2021; 10 (8):1779.

Chicago/Turabian Style

Huan Guo; Meng-Xi Fu; Yun-Xuan Zhao; Hang Li; Hua-Bin Li; Ding-Tao Wu; Ren-You Gan. 2021. "The Chemical, Structural, and Biological Properties of Crude Polysaccharides from Sweet Tea (Lithocarpus litseifolius (Hance) Chun) Based on Different Extraction Technologies." Foods 10, no. 8: 1779.

Journal article
Published: 24 July 2021 in Food Bioscience
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Sweet tea (Lithocarpus litseifolius [Hance] Chun) is an herbal tea with multiple health benefits due to its main bioactive compounds. In this work, the DPPH-spiking test based on high-performance liquid chromatography (DPPH-spiking HPLC) was applied to precisely screen antioxidants from sweet tea. Three main antioxidants, including isoquercitrin, phloridzin, and trilobatin, were screened out from sweet tea. Furthermore, their antioxidant capacities were verified by the DPPH radical scavenging assay, and found their antioxidant capacities in the order of isoquercitrin > trilobatin > phloridzin. Ultrasonic-assisted extraction (UAE) was applied to optimize and extract the screened antioxidants, and the optimal extraction conditions were ethanol concentration of 69.0%, sample-to-liquid ratio of 18.0 w/v, extraction time of 18.4 min, extraction temperature of 25 °C, and ultrasonic power of 450 W, yielding 17.1 ± 1.26 mg/g isoquercitrin, 34.8 ± 1.49 mg/g phloridzin, and 163 ± 1.73 mg/g trilobatin. The antioxidant capacities of the extracts based on UAE (11.5 ± 0.04 mg ascorbic acid equivalent/g DW) was much higher than the extracts based on maceration extraction (7.9 mg ± 0.02 ascorbic acid equivalent/g DW). Moreover, it was found that trilobatin, isoquercitrin, and phloridzin accounted for 30.9%, 24.9%, and 5.33% of the total antioxidant capacities of the extracts under the optimal extraction conditions, respectively. Therefore, DPPH-spiking HPLC analysis combined with UAE is an effective method for the screening and extracting of the antioxidants in sweet tea, which should have potential applications in the development of functional foods.

ACS Style

Yi Liu; Hong-Yan Liu; Yu Xia; Huan Guo; Xiao-Qin He; Hang Li; Ding-Tao Wu; Fang Geng; Fang-Jun Lin; Hua-Bin Li; Qi-Guo Zhuang; Ren-You Gan. Screening and process optimization of ultrasound-assisted extraction of main antioxidants from sweet tea (Lithocarpus litseifolius [Hance] Chun). Food Bioscience 2021, 43, 101277 .

AMA Style

Yi Liu, Hong-Yan Liu, Yu Xia, Huan Guo, Xiao-Qin He, Hang Li, Ding-Tao Wu, Fang Geng, Fang-Jun Lin, Hua-Bin Li, Qi-Guo Zhuang, Ren-You Gan. Screening and process optimization of ultrasound-assisted extraction of main antioxidants from sweet tea (Lithocarpus litseifolius [Hance] Chun). Food Bioscience. 2021; 43 ():101277.

Chicago/Turabian Style

Yi Liu; Hong-Yan Liu; Yu Xia; Huan Guo; Xiao-Qin He; Hang Li; Ding-Tao Wu; Fang Geng; Fang-Jun Lin; Hua-Bin Li; Qi-Guo Zhuang; Ren-You Gan. 2021. "Screening and process optimization of ultrasound-assisted extraction of main antioxidants from sweet tea (Lithocarpus litseifolius [Hance] Chun)." Food Bioscience 43, no. : 101277.

Journal article
Published: 21 July 2021 in Molecules
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In the present study, the influence of five drying techniques on the structural and biological properties of polysaccharides from lotus leaves (LLPs) was investigated. Results revealed that the yields, contents of basic chemical components, molecular weights, and molar ratios of compositional monosaccharides of LLPs varied by different drying technologies. Low molecular weight distributions were observed in polysaccharides obtained from lotus leaves by hot air drying (LLP-H), microwave drying (LLP-M), and radio frequency drying (LLP-RF), respectively. The high contents of bound polyphenolics were measured in LLP-H and LLP-M, as well as polysaccharides obtained from lotus leaves by vacuum drying (LLP-V). Furthermore, both Fourier transform infrared (FT-IR) and nuclear magnetic resonance (NMR) spectra of LLPs were similar, indicating that drying technologies did not change their basic chemical structures. Besides, all LLPs exhibited obvious biological properties, including in vitro antioxidant capacities, antiglycation activities, and inhibitory effects on α-glucosidase. Indeed, LLP-H exhibited higher 2,2-azidobisphenol (3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging ability (IC50 values, LLP-H, 0.176 ± 0.004 mg/mL; vitamin C, 0.043 ± 0.002 mg/mL) and 2,2-diphenyl-1-(2,4,6-trinitrate phenyl) hydrazine radical scavenging ability (IC50 values, LLP-H, 0.241 ± 0.007 mg/mL; butylated hydroxytoluene, 0.366 ± 0.010 mg/mL) than others, and LLP-M exerted stronger antiglycation (IC50 values, LLP-M, 1.023 ± 0.053 mg/mL; aminoguanidine, 1.744 ± 0.080 mg/mL) and inhibitory effects on α-glucosidase (IC50 values, LLP-M, 1.90 ± 0.02 μg/mL; acarbose, 724.98 ± 16.93 μg/mL) than others. These findings indicate that both hot air drying and microwave drying can be potential drying techniques for the pre-processing of lotus leaves for industrial applications.

ACS Style

Wei Li; Ding-Tao Wu; Fen Li; Ren-You Gan; Yi-Chen Hu; Liang Zou. Structural and Biological Properties of Water Soluble Polysaccharides from Lotus Leaves: Effects of Drying Techniques. Molecules 2021, 26, 4395 .

AMA Style

Wei Li, Ding-Tao Wu, Fen Li, Ren-You Gan, Yi-Chen Hu, Liang Zou. Structural and Biological Properties of Water Soluble Polysaccharides from Lotus Leaves: Effects of Drying Techniques. Molecules. 2021; 26 (15):4395.

Chicago/Turabian Style

Wei Li; Ding-Tao Wu; Fen Li; Ren-You Gan; Yi-Chen Hu; Liang Zou. 2021. "Structural and Biological Properties of Water Soluble Polysaccharides from Lotus Leaves: Effects of Drying Techniques." Molecules 26, no. 15: 4395.

Journal article
Published: 19 July 2021 in Polymers
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In this study, different extraction techniques, including traditional hot water extraction (HWE), microwave-assisted extraction (MAE), pressurized assisted extraction (PAE), and ultrasonic-assisted extraction (UAE), were used to extract Dictyophora indusiata polysaccharides (DFPs), and their physicochemical and biological properties were compared. Results revealed that extraction yields of D. indusiata polysaccharides prepared by different extraction techniques ranged from 5.62% to 6.48%. D. indusiata polysaccharides prepared by different extraction techniques possessed similar chemical compositions and monosaccharide compositions, while exhibited different molecular weights (Mw), apparent viscosities, and molar ratios of constituent monosaccharides. In particularly, D. indusiata polysaccharides prepared by HWE (DFP-H) had the highest Mw and apparent viscosity among all DFPs, while D. indusiata polysaccharides extracted by UAE (DFP-U) possessed the lowest Mw and apparent viscosity. In addition, the in vitro antioxidant effects of D. indusiata polysaccharides prepared by PAE (DFP-P) and DFP-U were significantly higher than that of others. Indeed, both DFP-P and DFP-H exhibited much higher in vitro binding properties, including fat, cholesterol, and bile acid binding properties, and lipase inhibitory effects than that of D. indusiata polysaccharides prepared by MAE (DFP-M) and DFP-U. These findings suggest that the PAE technique has good potential for the preparation of D. indusiata polysaccharides with desirable bioactivities for the application in the functional food industry.

ACS Style

Ding-Tao Wu; Yun-Xuan Zhao; Huan Guo; Ren-You Gan; Lian-Xin Peng; Gang Zhao; Liang Zou. Physicochemical and Biological Properties of Polysaccharides from Dictyophora indusiata Prepared by Different Extraction Techniques. Polymers 2021, 13, 2357 .

AMA Style

Ding-Tao Wu, Yun-Xuan Zhao, Huan Guo, Ren-You Gan, Lian-Xin Peng, Gang Zhao, Liang Zou. Physicochemical and Biological Properties of Polysaccharides from Dictyophora indusiata Prepared by Different Extraction Techniques. Polymers. 2021; 13 (14):2357.

Chicago/Turabian Style

Ding-Tao Wu; Yun-Xuan Zhao; Huan Guo; Ren-You Gan; Lian-Xin Peng; Gang Zhao; Liang Zou. 2021. "Physicochemical and Biological Properties of Polysaccharides from Dictyophora indusiata Prepared by Different Extraction Techniques." Polymers 13, no. 14: 2357.

Review article
Published: 11 July 2021 in Oxidative Medicine and Cellular Longevity
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The aging of population has become an issue of great concern because of its rapid increase. Aging is an important risk factor of many chronic diseases. Resveratrol could be found in many foods, such as grapes, red wine, peanuts, and blueberries. Many studies reported that resveratrol possessed various bioactivities, such as antioxidant, anti-inflammatory, cardiovascular protection, anticancer, antidiabetes mellitus, antiobesity, neuroprotection, and antiaging effects. The antiaging mechanisms of resveratrol were mainly ameliorating oxidative stress, relieving inflammatory reaction, improving mitochondrial function, and regulating apoptosis. Resveratrol could be an effective and safe compound for the prevention and treatment of aging and age-related diseases. In this review, we summarize the effects of resveratrol on aging, life extension, and several age-related diseases, with special attention paid to the mechanisms of antiaging action.

ACS Style

Dan-Dan Zhou; Min Luo; Si-Yu Huang; Adila Saimaiti; Ao Shang; Ren-You Gan; Hua-Bin Li. Effects and Mechanisms of Resveratrol on Aging and Age-Related Diseases. Oxidative Medicine and Cellular Longevity 2021, 2021, 1 -15.

AMA Style

Dan-Dan Zhou, Min Luo, Si-Yu Huang, Adila Saimaiti, Ao Shang, Ren-You Gan, Hua-Bin Li. Effects and Mechanisms of Resveratrol on Aging and Age-Related Diseases. Oxidative Medicine and Cellular Longevity. 2021; 2021 ():1-15.

Chicago/Turabian Style

Dan-Dan Zhou; Min Luo; Si-Yu Huang; Adila Saimaiti; Ao Shang; Ren-You Gan; Hua-Bin Li. 2021. "Effects and Mechanisms of Resveratrol on Aging and Age-Related Diseases." Oxidative Medicine and Cellular Longevity 2021, no. : 1-15.

Review
Published: 01 July 2021 in Critical Reviews in Food Science and Nutrition
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Wheat (Triticum aestivum L.) is one of the most important cereal crops and is consumed as a staple food around the globe. Wheat authentication has become a crucial issue over the last decades. Recently, many techniques have been applied in wheat authentication including the authentication of wheat geographical origin, wheat variety, organic wheat, and wheat flour from other cereals. This paper collected related literature in the last ten years, and attempted to highlight the recent studies on the discrimination and authentication of wheat using different determination techniques and chemometric methods. The stable isotope analysis and elemental profile of wheat are promising tools to obtain information regarding the origin, and variety, and to differentiate organic from conventional farming of wheat. Image analysis, genetic parameters, and omics analysis can provide solutions for wheat variety, organic wheat, and wheat adulteration. Vibrational spectroscopy analyses, such as NIR, FTIR, and HIS, in combination with multivariate data analysis methods, such as PCA, LDA, and PLS-DA, show great potential in wheat authenticity and offer many advantages such as user-friendly, cost-effective, time-saving, and environment friendly. In conclusion, analytical techniques combining with appropriate multivariate analysis are very effective to discriminate geographical origin, cultivar classification, and adulterant detection of wheat. Graphical abstract

ACS Style

Hong-Yan Liu; Syed Abdul Wadood; Yu Xia; Yi Liu; Huan Guo; Bo-Li Guo; Ren-You Gan. Wheat authentication:An overview on different techniques and chemometric methods. Critical Reviews in Food Science and Nutrition 2021, 1 -24.

AMA Style

Hong-Yan Liu, Syed Abdul Wadood, Yu Xia, Yi Liu, Huan Guo, Bo-Li Guo, Ren-You Gan. Wheat authentication:An overview on different techniques and chemometric methods. Critical Reviews in Food Science and Nutrition. 2021; ():1-24.

Chicago/Turabian Style

Hong-Yan Liu; Syed Abdul Wadood; Yu Xia; Yi Liu; Huan Guo; Bo-Li Guo; Ren-You Gan. 2021. "Wheat authentication:An overview on different techniques and chemometric methods." Critical Reviews in Food Science and Nutrition , no. : 1-24.

Journal article
Published: 21 June 2021 in Foods
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Akebia trifoliata is a fruit with rich nutritional properties, and its peel is produced as a by-product. In this research, we investigated the influences of microwave-assisted extraction parameters on antioxidant activity of the extract from Akebia trifoliata peels, and the ferric-reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC) as well as total phenolic contents (TPC) were used to optimize extraction parameters. The influences of ethanol concentration, microwave power and solvent-to-material ratio, as well as extraction temperature and time on TPC, FRAP and TEAC values, were assessed using single-factor tests. Three parameters with obvious effects on antioxidant capacity were selected to further investigate their interactions by response surface methodology. The optimal extraction parameters of natural antioxidants from Akebia trifoliata peels were ethanol concentration, 49.61% (v/v); solvent-to-material ratio, 32.59:1 mL/g; extraction time, 39.31 min; microwave power, 500 W; and extraction temperature, 50 °C. Under optimal conditions, the FRAP, TEAC and TPC values of Akebia trifoliata peel extracts were 351.86 ± 9.47 µM Fe(II)/g dry weight (DW), 191.12 ± 3.53 µM Trolox/g DW and 32.67 ± 0.90 mg gallic acid equivalent (GAE)/g DW, respectively. Furthermore, the main bioactive compounds (chlorogenic acid, rutin and ellagic acid) in the extract were determined by high-performance liquid chromatography. The results are useful for the full utilization of the by-product from Akebia trifoliate fruit.

ACS Style

Min Luo; Dan-Dan Zhou; Ao Shang; Ren-You Gan; Hua-Bin Li. Influences of Microwave-Assisted Extraction Parameters on Antioxidant Activity of the Extract from Akebia trifoliata Peels. Foods 2021, 10, 1432 .

AMA Style

Min Luo, Dan-Dan Zhou, Ao Shang, Ren-You Gan, Hua-Bin Li. Influences of Microwave-Assisted Extraction Parameters on Antioxidant Activity of the Extract from Akebia trifoliata Peels. Foods. 2021; 10 (6):1432.

Chicago/Turabian Style

Min Luo; Dan-Dan Zhou; Ao Shang; Ren-You Gan; Hua-Bin Li. 2021. "Influences of Microwave-Assisted Extraction Parameters on Antioxidant Activity of the Extract from Akebia trifoliata Peels." Foods 10, no. 6: 1432.

Journal article
Published: 10 June 2021 in Free Radical Biology and Medicine
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Tea is one of the three most widely consumed beverages in the world, not only because of its unique flavor but also due to its various health benefits. The bioactive components in tea, such as polyphenols, polysaccharides, polypeptides, pigments, and alkaloids, are the main contributors to its health functions. Based on epidemiological surveys, the consumption of tea and its compounds in daily life has positive effects on cardiovascular diseases, cancers, hepatopathy, obesity, and diabetes mellitus. In experimental studies, the antioxidant, anti-inflammatory, anti-cancer, anti-obesity, cardiovascular protective, liver protective, and hypoglycemic activities of tea and the related mechanisms of action have been widely investigated. The regulation of several classical signaling pathways, such as nuclear factor-κB (NF-κB), AMP activated protein kinase (AMPK), and wingless/integrated (Wnt) signaling, is involved. Clinical trials have also demonstrated the potential of tea products to be applied as dietary supplements and natural medicines. In this paper, we reviewed and discussed the recent literature on the health benefits of tea and its compounds, and specifically explored the molecular mechanisms involved.

ACS Style

Ao Shang; Jia-Hui Li; Dan-Dan Zhou; Ren-You Gan; Hua-Bin Li. Molecular mechanisms underlying health benefits of tea compounds. Free Radical Biology and Medicine 2021, 172, 181 -200.

AMA Style

Ao Shang, Jia-Hui Li, Dan-Dan Zhou, Ren-You Gan, Hua-Bin Li. Molecular mechanisms underlying health benefits of tea compounds. Free Radical Biology and Medicine. 2021; 172 ():181-200.

Chicago/Turabian Style

Ao Shang; Jia-Hui Li; Dan-Dan Zhou; Ren-You Gan; Hua-Bin Li. 2021. "Molecular mechanisms underlying health benefits of tea compounds." Free Radical Biology and Medicine 172, no. : 181-200.

Review
Published: 01 June 2021 in Critical Reviews in Food Science and Nutrition
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The zebrafish is a species of freshwater fish, popular in aquariums and laboratories. Several advantageous features have facilitated zebrafish to be extensively utilized as a valuable vertebrate model in the lab. It has been well-recognized that natural products possess multiple health benefits for humans. With the increasing demand for natural products in the development of functional foods, nutraceuticals, and natural cosmetics, the zebrafish has emerged as an unprecedented tool for rapidly and economically screening and identifying safe and effective substances from natural products. This review first summarized the key factors for the management of zebrafish in the laboratory, followed by highlighting the current progress on the establishment and applications of zebrafish models in the bioactivity evaluation of natural products. In addition, the zebrafish models used for assessing the potential toxicity or health risks of natural products were involved as well. Overall, this review indicates that zebrafish are promising animal models for the bioactivity and safety evaluation of natural products, and zebrafish models can accelerate the discovery of novel natural products with potential health functions.

ACS Style

Fang-Jun Lin; Hang Li; Ding-Tao Wu; Qi-Guo Zhuang; Hua-Bin Li; Fang Geng; Ren-You Gan. Recent development in zebrafish model for bioactivity and safety evaluation of natural products. Critical Reviews in Food Science and Nutrition 2021, 1 -29.

AMA Style

Fang-Jun Lin, Hang Li, Ding-Tao Wu, Qi-Guo Zhuang, Hua-Bin Li, Fang Geng, Ren-You Gan. Recent development in zebrafish model for bioactivity and safety evaluation of natural products. Critical Reviews in Food Science and Nutrition. 2021; ():1-29.

Chicago/Turabian Style

Fang-Jun Lin; Hang Li; Ding-Tao Wu; Qi-Guo Zhuang; Hua-Bin Li; Fang Geng; Ren-You Gan. 2021. "Recent development in zebrafish model for bioactivity and safety evaluation of natural products." Critical Reviews in Food Science and Nutrition , no. : 1-29.

Journal article
Published: 28 May 2021 in Foods
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Gut microbiota dysbiosis has been a crucial contributor to the pathogenesis of alcoholic fatty liver disease (AFLD). Tea is a popular beverage worldwide and exerts antioxidant and anti-inflammatory activities, as well as hepatoprotective effects. However, the potential role of gut microbiota regulated by tea in the prevention and management of AFLD remains unclear. Here, the protective effects of oolong tea, black tea, and dark tea on AFLD and its regulation of gut microbiota in chronic alcohol-exposed mice were explored and investigated. The results revealed that tea supplementation significantly prevented liver steatosis, decreased oxidative stress and inflammation, and modulated gut microbiota in chronic alcohol-exposed mice, especially oolong tea and dark tea. However, black tea showed less effectiveness against liver injury caused by alcohol. Moreover, the diversity, structure and composition of chronic alcohol-disrupted gut microbiota were restored by the supplementation of oolong tea and dark tea based on the analysis of gut microbiota. Furthermore, the relationship between liver injury biochemical indicators and gut microbiota indicated that some specific bacteria, such as Bacteroides, Alloprevotella, and Parabacteroides were closely associated with AFLD. In addition, the phytochemical components in tea extracts were measured by high-performance liquid chromatography, which could contribute to preventive effects on AFLD. In summary, oolong tea and dark tea could prevent chronic alcohol exposure-induced AFLD by modulating gut microbiota.

ACS Style

Bangyan Li; Qianqian Mao; Dandan Zhou; Min Luo; Renyou Gan; Hangyu Li; Siyu Huang; Adila Saimaiti; Ao Shang; Huabin Li. Effects of Tea against Alcoholic Fatty Liver Disease by Modulating Gut Microbiota in Chronic Alcohol-Exposed Mice. Foods 2021, 10, 1232 .

AMA Style

Bangyan Li, Qianqian Mao, Dandan Zhou, Min Luo, Renyou Gan, Hangyu Li, Siyu Huang, Adila Saimaiti, Ao Shang, Huabin Li. Effects of Tea against Alcoholic Fatty Liver Disease by Modulating Gut Microbiota in Chronic Alcohol-Exposed Mice. Foods. 2021; 10 (6):1232.

Chicago/Turabian Style

Bangyan Li; Qianqian Mao; Dandan Zhou; Min Luo; Renyou Gan; Hangyu Li; Siyu Huang; Adila Saimaiti; Ao Shang; Huabin Li. 2021. "Effects of Tea against Alcoholic Fatty Liver Disease by Modulating Gut Microbiota in Chronic Alcohol-Exposed Mice." Foods 10, no. 6: 1232.

Review article
Published: 10 May 2021 in Trends in Food Science & Technology
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Many harmful substances have been found in foods, such as heavy metals, organic pollutants, pesticides and antibiotics, and food additives are widely used in the industry. Recent studies showed that these substances could affect the composition and diversity of gut microbiota, which plays important roles in health and diseases of host. Thus, these substances could show toxicities through disrupting the homeostasis of gut microbiota. On the other hand, some dietary bioactive compounds were found to restore the dysbiosis of gut microbiota. Therefore, certain dietary natural products could relieve the toxicities of harmful substances on human beings via regulating gut microbiota. In this review, the influences of several harmful substances and additives on gut microbiota are summarized, and protective effects of dietary bioactive compounds are also discussed. It is hoped to provide a better understanding of dietary natural products to reduce toxicities of harmful substances on human beings by targeting gut microbiota. Considering wide existence of harmful substances and additives in foods, this topic would attract more attention in the future to protect human health. Gut microbiota plays a vital role in diseases and health based on human and most animal studies. Some gut microbes, such as Bifidobacterium and Lactobacillus, could synthesize various essential nutrients for human growth. In addition, some Bifidobacterium strains, Clostridium tyrobutyricum, and Lactobacillus paracasei, were associated with anti-inflammatory property. Moreover, Anaerostipes, Corynebacterium, Dorea, Roseburia, Ruminococcus, and Turicibacter, were also related to inflammation. Harmful substances, such as atrazine, polychlorinated biphenyl, and heavy metals, were mainly ingested through the contaminated water and foods, could disturb gut microbiota and be detrimental to health. Besides, gut microbiota dysbiosis was potentially caused by some food additives, which altered gut barrier and activated the immune response. On the other hand, some dietary natural products, such as melatonin, wheat bran, pectin, chlorogenic acid, and isoorientin, showed beneficial efficacy through restoring dysbiosis of gut microbiota caused by harmful substances. In the future, more attention should be paid to the exploration of more dietary plants and their components with gut microbiota regulatory effects in order to reduce the toxicities of harmful substances and protect human health.

ACS Style

Min Luo; Dan-Dan Zhou; Ao Shang; Ren-You Gan; Hua-Bin Li. Influences of food contaminants and additives on gut microbiota as well as protective effects of dietary bioactive compounds. Trends in Food Science & Technology 2021, 1 .

AMA Style

Min Luo, Dan-Dan Zhou, Ao Shang, Ren-You Gan, Hua-Bin Li. Influences of food contaminants and additives on gut microbiota as well as protective effects of dietary bioactive compounds. Trends in Food Science & Technology. 2021; ():1.

Chicago/Turabian Style

Min Luo; Dan-Dan Zhou; Ao Shang; Ren-You Gan; Hua-Bin Li. 2021. "Influences of food contaminants and additives on gut microbiota as well as protective effects of dietary bioactive compounds." Trends in Food Science & Technology , no. : 1.

Review article
Published: 08 May 2021 in Engineering
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Riboflavin is an essential micronutrient for humans and must be obtained exogenously from foods or supplements. Numerous studies have suggested a major role of riboflavin in the prevention and treatment of various diseases. There are mainly three strategies for riboflavin synthesis, including total chemical synthesis, chemical semi-synthesis, and microbial fermentation, the latter being currently the most promising strategy. In recent years, flavinogenic microbes have attracted increasing attention. Fungi, including Eremothecium ashbyii and Ashbya gossypii, and bacteria, including Bacillus subtilis, Escherichia coli, and lactic acid bacteria, are ideal cell factories for riboflavin overproduction. Thus they are good candidates for enhancing the level of riboflavin in fermented foods or designing novel riboflavin bio-enriched foods with improved nutritional value and/or beneficial properties for human health. This review briefly describes the role of riboflavin in human health and the historical process of its industrial production, and then highlights riboflavin biosynthesis in bacteria and fungi, and finally summarizes the strategies for riboflavin overproduction based on both the optimization of fermentation conditions and the development of riboflavin-overproducing strains via chemical mutagenesis and metabolic engineering. Overall, this review provides an updated understanding of riboflavin biosynthesis and can promote the research and development of fermented food products rich in riboflavin.

ACS Style

Jia-Rong Zhang; Ying-Ying Ge; Pin-He Liu; Ding-Tao Wu; Hong-Yan Liu; Hua-Bin Li; Harold Corke; Ren-You Gan. Biotechnological Strategies of Riboflavin Biosynthesis in Microbes. Engineering 2021, 1 .

AMA Style

Jia-Rong Zhang, Ying-Ying Ge, Pin-He Liu, Ding-Tao Wu, Hong-Yan Liu, Hua-Bin Li, Harold Corke, Ren-You Gan. Biotechnological Strategies of Riboflavin Biosynthesis in Microbes. Engineering. 2021; ():1.

Chicago/Turabian Style

Jia-Rong Zhang; Ying-Ying Ge; Pin-He Liu; Ding-Tao Wu; Hong-Yan Liu; Hua-Bin Li; Harold Corke; Ren-You Gan. 2021. "Biotechnological Strategies of Riboflavin Biosynthesis in Microbes." Engineering , no. : 1.

Review article
Published: 01 March 2021 in Oxidative Medicine and Cellular Longevity
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Fatty liver disease (FLD), including nonalcoholic fatty liver disease (NAFLD) and alcoholic fatty liver disease (AFLD), is a serious chronic metabolic disease that affects a wide range of people. Lipid accumulation accompanied by oxidative stress and inflammation in the liver is the most important pathogenesis of FLD. The plant-based, high-fiber, and low-fat diet has been recommended to manage FLD for a long time. This review discusses the current state of the art into the effects, mechanisms, and clinical application of plant-based foods in NAFLD and AFLD, with highlighting related molecular mechanisms. Epidemiological evidence revealed that the consumption of several plant-based foods was beneficial to alleviating FLD. Further experimental studies found out that fruits, spices, teas, coffee, and other plants, as well as their bioactive compounds, such as resveratrol, anthocyanin, curcumin, and tea polyphenols, could alleviate FLD by ameliorating hepatic steatosis, oxidative stress, inflammation, gut dysbiosis, and apoptosis, as well as regulating autophagy and ethanol metabolism. More importantly, clinical trials confirmed the beneficial effects of plant-based foods on patients with fatty liver. However, several issues need to be further studied especially the safety and effective doses of plant-based foods and their bioactive compounds. Overall, certain plant-based foods are promising natural sources of bioactive compounds to prevent and alleviate fatty liver disease.

ACS Style

Hang-Yu Li; Ren-You Gan; Ao Shang; Qian-Qian Mao; Quan-Cai Sun; Ding-Tao Wu; Fang Geng; Xiao-Qin He; Hua-Bin Li. Plant-Based Foods and Their Bioactive Compounds on Fatty Liver Disease: Effects, Mechanisms, and Clinical Application. Oxidative Medicine and Cellular Longevity 2021, 2021, 1 -23.

AMA Style

Hang-Yu Li, Ren-You Gan, Ao Shang, Qian-Qian Mao, Quan-Cai Sun, Ding-Tao Wu, Fang Geng, Xiao-Qin He, Hua-Bin Li. Plant-Based Foods and Their Bioactive Compounds on Fatty Liver Disease: Effects, Mechanisms, and Clinical Application. Oxidative Medicine and Cellular Longevity. 2021; 2021 ():1-23.

Chicago/Turabian Style

Hang-Yu Li; Ren-You Gan; Ao Shang; Qian-Qian Mao; Quan-Cai Sun; Ding-Tao Wu; Fang Geng; Xiao-Qin He; Hua-Bin Li. 2021. "Plant-Based Foods and Their Bioactive Compounds on Fatty Liver Disease: Effects, Mechanisms, and Clinical Application." Oxidative Medicine and Cellular Longevity 2021, no. : 1-23.

Review article
Published: 28 January 2021 in Oxidative Medicine and Cellular Longevity
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Cardiovascular diseases (CVDs) have gained increasing attention because of their high prevalence and mortality worldwide. Epidemiological studies revealed that intake of fruits, vegetables, nuts, and cereals could reduce the risk of CVDs, and their antioxidants are considered as the main contributors. Moreover, experimental studies showed that some antioxidant natural products and their bioactive compounds exerted beneficial effects on the cardiovascular system, such as polyphenols, polysaccharides, anthocyanins, epigallocatechin gallate, quercetin, rutin, and puerarin. The mechanisms of action mainly included reducing blood pressure, improving lipid profile, ameliorating oxidative stress, mitigating inflammation, and regulating gut microbiota. Furthermore, clinical trials confirmed the cardiovascular-protective effect of some antioxidant natural products, such as soursop, beetroot, garlic, almond, and green tea. In this review, we summarized the effects of some antioxidant natural products and their bioactive compounds on CVDs based on the epidemiological, experimental, and clinical studies, with special attention paid to the relevant mechanisms and clinical trials.

ACS Style

Dan-Dan Zhou; Min Luo; Ao Shang; Qian-Qian Mao; Bang-Yan Li; Ren-You Gan; Hua-Bin Li. Antioxidant Food Components for the Prevention and Treatment of Cardiovascular Diseases: Effects, Mechanisms, and Clinical Studies. Oxidative Medicine and Cellular Longevity 2021, 2021, 1 -17.

AMA Style

Dan-Dan Zhou, Min Luo, Ao Shang, Qian-Qian Mao, Bang-Yan Li, Ren-You Gan, Hua-Bin Li. Antioxidant Food Components for the Prevention and Treatment of Cardiovascular Diseases: Effects, Mechanisms, and Clinical Studies. Oxidative Medicine and Cellular Longevity. 2021; 2021 ():1-17.

Chicago/Turabian Style

Dan-Dan Zhou; Min Luo; Ao Shang; Qian-Qian Mao; Bang-Yan Li; Ren-You Gan; Hua-Bin Li. 2021. "Antioxidant Food Components for the Prevention and Treatment of Cardiovascular Diseases: Effects, Mechanisms, and Clinical Studies." Oxidative Medicine and Cellular Longevity 2021, no. : 1-17.

Review
Published: 13 January 2021 in Trends in Food Science & Technology
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Dark tea is a post-fermented tea with unique organoleptic characteristics. A unique microbial fermentation procedure is involved in dark tea processing that is considered a major factor to manage the quality of dark tea. Dark tea is gaining increasing attention recently because it contains various bioactive compounds with diverse biological functions. This review summarizes the microbial fermentation process, main bioactive compounds, and important biological functions or health benefits of dark tea, emphasizing its protective effects against different diseases and relevant molecular mechanisms, and proposes the perspectives in research and application of dark tea. Functional core microorganism-mediated bioconversion is crucial for the formation of dark tea's main quality components during the fermentation period. Dark tea contains a variety of bioactive compounds, including alkaloids, free amino acids, peptides, polyphenols, pigments, polysaccharides, and volatile compounds. Consumption of dark teas has been linked to multiple health benefits, such as antioxidant, anti-obesity, anti-diabetic, anti-cancer, cardiovascular protective, gastrointestinal protective, hepatoprotective, neuroprotective, and photoprotective activities. Future studies focusing on the health mechanisms of dark teas and the potential applications of dark tea in the food, pharmaceutical, and medical industries are guaranteed.

ACS Style

Fang-Jun Lin; Xin-Lin Wei; Hong-Yan Liu; Hang Li; Yu Xia; Ding-Tao Wu; Pang-Zhen Zhang; Gopalsamy Rajiv Gandhi; Hua-Bin Li; Ren-You Gan. State-of-the-art review of dark tea: From chemistry to health benefits. Trends in Food Science & Technology 2021, 109, 126 -138.

AMA Style

Fang-Jun Lin, Xin-Lin Wei, Hong-Yan Liu, Hang Li, Yu Xia, Ding-Tao Wu, Pang-Zhen Zhang, Gopalsamy Rajiv Gandhi, Hua-Bin Li, Ren-You Gan. State-of-the-art review of dark tea: From chemistry to health benefits. Trends in Food Science & Technology. 2021; 109 ():126-138.

Chicago/Turabian Style

Fang-Jun Lin; Xin-Lin Wei; Hong-Yan Liu; Hang Li; Yu Xia; Ding-Tao Wu; Pang-Zhen Zhang; Gopalsamy Rajiv Gandhi; Hua-Bin Li; Ren-You Gan. 2021. "State-of-the-art review of dark tea: From chemistry to health benefits." Trends in Food Science & Technology 109, no. : 126-138.

Review
Published: 06 January 2021 in Critical Reviews in Food Science and Nutrition
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Hydrogels, polymeric network materials, are capable of swelling and holding the bulk of water in their three-dimensional structures upon swelling. In recent years, hydrogels have witnessed increased attention in food and biomedical applications. In this paper, the available literature related to the design concepts, types, functionalities, and applications of hydrogels with special emphasis on food applications was reviewed. Hydrogels from natural polymers are preferred over synthetic hydrogels. They are predominantly used in diverse food applications for example in encapsulation, drug delivery, packaging, and more recently for the fabrication of structured foods. Natural polymeric hydrogels offer immense benefits due to their extraordinary biocompatible nature. Hydrogels based on natural/edible polymers, for example, those from polysaccharides and proteins, can serve as prospective alternatives to synthetic polymer-based hydrogels. The utilization of hydrogels has so far been limited, despite their prospects to address various issues in the food industries. More research is needed to develop biomimetic hydrogels, which can imitate the biological characteristics in addition to the physicochemical properties of natural materials for different food applications.

ACS Style

Khalid Gul; Ren-You Gan; Cui-Xia Sun; Ge Jiao; Ding-Tao Wu; Hua-Bin Li; Ahmad Kenaan; Harold Corke; Ya-Peng Fang. Recent advances in the structure, synthesis, and applications of natural polymeric hydrogels. Critical Reviews in Food Science and Nutrition 2021, 1 -16.

AMA Style

Khalid Gul, Ren-You Gan, Cui-Xia Sun, Ge Jiao, Ding-Tao Wu, Hua-Bin Li, Ahmad Kenaan, Harold Corke, Ya-Peng Fang. Recent advances in the structure, synthesis, and applications of natural polymeric hydrogels. Critical Reviews in Food Science and Nutrition. 2021; ():1-16.

Chicago/Turabian Style

Khalid Gul; Ren-You Gan; Cui-Xia Sun; Ge Jiao; Ding-Tao Wu; Hua-Bin Li; Ahmad Kenaan; Harold Corke; Ya-Peng Fang. 2021. "Recent advances in the structure, synthesis, and applications of natural polymeric hydrogels." Critical Reviews in Food Science and Nutrition , no. : 1-16.

Review
Published: 05 January 2021 in Agronomy
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Ficus pumila L. has been used as a functional plant for a long time in East Asia, especially its fruits, as a dietary component in Japan and parts of China. A series of bioactive compounds, including phenolic acids, flavonoids, terpenoids, alcohols, and steroids, have been extracted from the stems, leaves, flowers, and fruits of Ficus pumila L. Accumulated studies have demonstrated that Ficus pumila L. has multiple therapeutic activities, including antioxidant, anti-inflammatory, antibacterial, antitumor, hypoglycemic, and cardiovascular protective effects. Moreover, Ficus pumila L. has extensive applications, such as in the food industry and ecological city construction. Herein, we summarize the latest knowledge about the bioactive compounds and therapeutic activities of Ficus pumila L., and its applications in the food industry and ecological city construction are also discussed. We hope that this comprehensive review can attract more attention to Ficus pumila L. and be helpful for its further applications.

ACS Style

Zhi-Yong Qi; Jia-Ying Zhao; Fang-Jun Lin; Wan-Lai Zhou; Ren-You Gan. Bioactive Compounds, Therapeutic Activities, and Applications of Ficus pumila L. Agronomy 2021, 11, 89 .

AMA Style

Zhi-Yong Qi, Jia-Ying Zhao, Fang-Jun Lin, Wan-Lai Zhou, Ren-You Gan. Bioactive Compounds, Therapeutic Activities, and Applications of Ficus pumila L. Agronomy. 2021; 11 (1):89.

Chicago/Turabian Style

Zhi-Yong Qi; Jia-Ying Zhao; Fang-Jun Lin; Wan-Lai Zhou; Ren-You Gan. 2021. "Bioactive Compounds, Therapeutic Activities, and Applications of Ficus pumila L." Agronomy 11, no. 1: 89.

Journal article
Published: 30 December 2020 in Food Hydrocolloids
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This study aimed to understand the in vitro simulated digestion and fecal fermentation behaviors of a pectic polysaccharide from okra (OPP-D) and its impacts on human gut microbiota. Results showed that the content of reducing sugars increased from 0.20 to 0.35 mg/mL during gastric digestion. The molecular weight of OPP-D slightly decreased from 2.242 × 105 to 1.932 × 105 Da during in vitro digestion, and then significantly decreased to 1.269 × 105 Da after in vitro fecal fermentation for 48 h. The apparent viscosity of OPP-D was overall stable during in vitro digestion, but significantly decreased during in vitro fecal fermentation. The constituent monosaccharides of OPP-D, including rhamnose, galacturonic acid, and galactose, were stable during in vitro digestion and fecal fermentation, but their molar ratios were changed from 1: 0.76: 1.82 to 1: 0.74: 2.08 during fecal fermentation for 48 h. The results indicate that OPP-D was partially degraded during in vitro digestion, and was significantly degraded and utilized by human gut microbiota. In addition, some bacteria, such as Bacteroides, Phascolarctobacterium, Megasphaera, and Desulfovibrio, significantly increased after fecal fermentation, suggesting that OPP-D could alter the composition and abundance of human gut microbiota. Moreover, OPP-D could promote the production of short-chain fatty acids during fermentation for 48 h. Especially, acetic acid increased from 11.45 to 19.71 mmol/L, and propionic acid increased from 2.59 to 8.02 mmol/L. In general, this study can be helpful to better understand the potential digestion and fermentation mechanism of OPP-D.

ACS Style

Ding-Tao Wu; Xi-Rui Nie; Ren-You Gan; Huan Guo; Yuan Fu; Qin Yuan; Qing Zhang; Wen Qin. In vitro digestion and fecal fermentation behaviors of a pectic polysaccharide from okra (Abelmoschus esculentus) and its impacts on human gut microbiota. Food Hydrocolloids 2020, 114, 106577 .

AMA Style

Ding-Tao Wu, Xi-Rui Nie, Ren-You Gan, Huan Guo, Yuan Fu, Qin Yuan, Qing Zhang, Wen Qin. In vitro digestion and fecal fermentation behaviors of a pectic polysaccharide from okra (Abelmoschus esculentus) and its impacts on human gut microbiota. Food Hydrocolloids. 2020; 114 ():106577.

Chicago/Turabian Style

Ding-Tao Wu; Xi-Rui Nie; Ren-You Gan; Huan Guo; Yuan Fu; Qin Yuan; Qing Zhang; Wen Qin. 2020. "In vitro digestion and fecal fermentation behaviors of a pectic polysaccharide from okra (Abelmoschus esculentus) and its impacts on human gut microbiota." Food Hydrocolloids 114, no. : 106577.