Mouming Zhao

Summary

Affiliation: South China University of Technology
Country: China

Publications

  1. request reprint
    Zhao M, Yang B, Wang J, Liu Y, Yu L, Jiang Y. Immunomodulatory and anticancer activities of flavonoids extracted from litchi (Litchi chinensis Sonn) pericarp. Int Immunopharmacol. 2007;7:162-6 pubmed
    ..Epicatechin and proanthocyanidin B2 had lower cytotoxicities to human breast cancer cell MCF-7 and human embryolic lung fibroblast than paclitaxel...
  2. Zhang J, Sun Waterhouse D, Feng Y, Su G, Zhao M, Lin L. The umami intensity enhancement of peanut protein isolate hydrolysate and its derived factions and peptides by Maillard reaction and the analysis of peptide (EP) Maillard products. Food Res Int. 2019;120:895-903 pubmed publisher
    ..Maillard products of identified peptides had higher umami intensities and/or greater umami-enhancing abilities. Pyroglutamylproline (pyroEP) and glucosylated EP were discovered as the major compounds of EP Maillard product. ..
  3. Wu B, Zhang C, Qin X, Shi L, Zhao M. Identification and function of penaeidin 3 and penaeidin 5 in Fenneropenaeus merguiensis. Fish Shellfish Immunol. 2019;: pubmed publisher
    ..parahaemolyticus in vitro. In summary, the results presented in this study indicated the functions of FmPEN3 and FmPEN5 played in anti-bacterial immunity of F. merguiensis, providing some insights into the function of AMPs in shrimp. ..
  4. Zhao Q, Liu D, Long Z, Yang B, Fang M, Kuang W, et al. Effect of sucrose ester concentration on the interfacial characteristics and physical properties of sodium caseinate-stabilized oil-in-water emulsions. Food Chem. 2014;151:506-13 pubmed publisher
    ..All the O/W emulsions exhibited a shear-thinning behaviour and the data were well-fitted into the Herschel-Bulkley model. ..
  5. Dong W, Guo R, Sun X, Li H, Zhao M, Zheng F, et al. Assessment of phthalate ester residues and distribution patterns in Baijiu raw materials and Baijiu. Food Chem. 2019;283:508-516 pubmed publisher
    ..6-, 2.3-, and 8.1-fold higher than those in heart1, heart2, and tail distillates, respectively. These findings revealed that PAEs may migrate from BRMs; moreover, that PAEs content can be regulated by distillation. ..
  6. Lin L, Jiao M, Zhao M, Sun W. In vitro gastrointestinal digest of catechin-modified β-conglycinin oxidized by lipoxygenase-catalyzed linoleic acid peroxidation. Food Chem. 2019;280:154-163 pubmed publisher
    ..The complexation with catechin is a potential strategy to enhance the oxidative stability, GI digestibility and bioaccessibility of 7S. ..
  7. Sun W, Zhou F, Zhao M, Yang B, Cui C. Physicochemical changes of myofibrillar proteins during processing of Cantonese sausage in relation to their aggregation behaviour and in vitro digestibility. Food Chem. 2011;129:472-478 pubmed publisher
    ..It indicated that not only protein oxidation and aggregation but also degradation by pepsin would influence proteolysis with trypsin and α-chymotrypsin. ..
  8. Zhang J, Zhao M, Su G, Lin L. Identification and taste characteristics of novel umami and umami-enhancing peptides separated from peanut protein isolate hydrolysate by consecutive chromatography and UPLC-ESI-QTOF-MS/MS. Food Chem. 2019;278:674-682 pubmed publisher
  9. Sun J, He X, Zhao M, Li L, Li C, Dong Y. Antioxidant and nitrite-scavenging capacities of phenolic compounds from sugarcane (Saccharum officinarum L.) tops. Molecules. 2014;19:13147-60 pubmed publisher
    ..Thus, sugarcane tops could be promoted as a source of natural antioxidant. ..

More Information

Publications21

  1. Feng Y, Cai Y, Sun Waterhouse D, Cui C, Su G, Lin L, et al. Approaches of aroma extraction dilution analysis (AEDA) for headspace solid phase microextraction and gas chromatography-olfactometry (HS-SPME-GC-O): Altering sample amount, diluting the sample or adjusting split ratio?. Food Chem. 2015;187:44-52 pubmed publisher
  2. Lin L, Yang Q, Zhao K, Zhao M. Identification of the free phenolic profile of Adlay bran by UPLC-QTOF-MS/MS and inhibitory mechanisms of phenolic acids against xanthine oxidase. Food Chem. 2018;253:108-118 pubmed publisher
  3. Xu J, Zheng L, Lin L, Sun B, Su G, Zhao M. Stop-flow reversed phase liquid chromatography × size-exclusion chromatography for separation of peptides. Anal Chim Acta. 2018;1018:119-126 pubmed publisher
    ..Compared with heart-cutting analysis with higher 1st D resolution for selective fractions, comprehensive analysis could provide more complete information about the molecular weight distribution of the eluting solutes along RPLC. ..
  4. Feng Y, Cai Y, Fu X, Zheng L, Xiao Z, Zhao M. Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment. Food Chem. 2018;265:274-280 pubmed publisher
    ..Omission tests corroborated the importance of dienals to the overall aroma of chicken broth; nevertheless, omitting either (E,E)-2,4-decadienal or (E,E)-2,4-nonadienal individually did not result in significant aroma change. ..
  5. Lin L, Dong Y, Zhao H, Wen L, Yang B, Zhao M. Comparative evaluation of rosmarinic acid, methyl rosmarinate and pedalitin isolated from Rabdosia serra (MAXIM.) HARA as inhibitors of tyrosinase and α-glucosidase. Food Chem. 2011;129:884-9 pubmed publisher
    ..In the assay of α-glucosidase inhibition, rosmarinic acid was found to be a competitive inhibitor, whereas both methyl rosmarinate and pedalitin were considered as mixed-type inhibitors. ..
  6. Feng Y, Su G, Zhao H, Cai Y, Cui C, Sun Waterhouse D, et al. Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test. Food Chem. 2015;167:220-8 pubmed publisher
    ..In addition, omission tests verified the important contribution of the products resulting from amino acid catabolism to the characteristic aroma of soy sauce. ..
  7. Lei H, Xu H, Feng L, Yu Z, Zhao H, Zhao M. Fermentation performance of lager yeast in high gravity beer fermentations with different sugar supplementations. J Biosci Bioeng. 2016;122:583-588 pubmed publisher
    ..This study suggested that the choice of optimal fermentable sugars maintaining better fermentation performance of lager yeast should be based on not only strain specificity, but also wort gravity. ..
  8. Zheng L, Dong H, Su G, Zhao Q, Zhao M. Radical scavenging activities of Tyr-, Trp-, Cys- and Met-Gly and their protective effects against AAPH-induced oxidative damage in human erythrocytes. Food Chem. 2016;197:807-13 pubmed publisher
    ..It suggested that these dipeptides might protect erythrocytes against AAPH-induced oxidative damage, mainly by acting as the direct radical scavengers. ..
  9. Lei F, Zhao Q, Sun Waterhouse D, Zhao M. Characterization of a salt-tolerant aminopeptidase from marine Bacillus licheniformis SWJS33 that improves hydrolysis and debittering efficiency for soy protein isolate. Food Chem. 2017;214:347-353 pubmed publisher
    ..4L or Flavourzyme 500MG from 8.5%, 9.5% or 14.4-18.8%, 18.7% or 20.1%, respectively, while decreasing the bitter intensity score of the SPI hydrolysates catalyzed by Alcalase 2.4L from 3.6 to 0.4. ..
  10. Luo W, Wen L, Zhao M, Yang B, Ren J, Shen G, et al. Structural identification of isomallotusinin and other phenolics in Phyllanthus emblica L. fruit hull. Food Chem. 2012;132:1527-1533 pubmed publisher
    ..All hydrolysable tannins showed strong DPPH and ABTS+ radical scavenging activities. Isomallotusinin and chebulagic acid exhibited the highest antioxidant activity compared to other purified compounds tested...
  11. Li H, Lin L, Feng Y, Zhao M, Li X, Zhu Q, et al. Enrichment of antioxidants from soy sauce using macroporous resin and identification of 4-ethylguaiacol, catechol, daidzein, and 4-ethylphenol as key small molecule antioxidants in soy sauce. Food Chem. 2018;240:885-892 pubmed publisher
    ..Additionally, the purified active fraction with high contents of antioxidants from soy sauce could be applied as bioactive ingredient in food industry. ..
  12. Zheng L, Lin L, Su G, Zhao Q, Zhao M. Pitfalls of using 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay to assess the radical scavenging activity of peptides: Its susceptibility to interference and low reactivity towards peptides. Food Res Int. 2015;76:359-365 pubmed publisher
    ..14-0.28?mol TE (Trolox equivalent)/?mol, while Tyr/Trp-containing dipeptides with high reactivity towards ABTS•+ and peroxyl radicals were inert to DPPH• with TE values less than 0.02. ..