Key Laboratory of Tropical Biological Resources

Haikou, China

Key Laboratory of Tropical Biological Resources

Haikou, China
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Chen T.,Hainan University | Hu S.,Hainan University | Zhang H.,Hainan University | Zhang H.,Key Laboratory of Tropical Biological Resources | And 4 more authors.
Food and Function | Year: 2017

The purple yam, Dioscorea alata L., is an important source of starch, vitamins and polyphenols. Five different pigments from the purple tubers of this plant were separated by high-performance liquid chromatography-mass spectrometry, and the anthocyanin fraction (DACN) was collected. The anti-inflammatory effects of DACNs were investigated at different concentrations and compared with the standard colitis treatment, 5-aminosalicylic acid, in a trinitrobenzenesulfonic acid (TNBS)-induced colitis mouse model. Macro- and microscopic parameters including body weight change, disease activity index (DAI) and intestinal histology were used for the determination of the anti-inflammatory effects of DACNs. The gene expression levels of tight junction-related proteins in the intestine, myeloperoxidase activity, inducible nitric oxide synthase activity in colonic tissues and pro-inflammatory cytokine production in serum were also measured to elucidate the mechanism of DACN action. Eighty micrograms of DACNs per kilogram of body weight produced potent anti-inflammatory effects in the mouse model of inflammatory bowel disease (IBD), as shown by the DAI (2.78 ± 0.38 vs. 0.44 ± 0.51). Therefore, DACNs may be applied as a potential food supplement in IBD therapy. © The Royal Society of Chemistry.

Duan Z.-H.,Hainan University | Duan Z.-H.,Key Laboratory of Tropical Biological Resources | Wang J.-L.,Key Laboratory of Tropical Biological Resources | Yi M.-H.,Key Laboratory of Tropical Biological Resources | Yin A.-Q.,Key Laboratory of Tropical Biological Resources
Journal of Food Process Engineering | Year: 2010

The by-products of silver carp (Hypophthalmichthys molitrix) filleting were hydrolyzed to extract protein to reduce the environmental problems caused by the wastes from filleting and to increase the economical values of silver carp processing. Enzymatic hydrolysis of silver carp by-products from filleting and subsequent mechanism research of bitterness reduction in hydrolysate were performed in this paper. First, the effects of various enzymatic treatments with neutral protease, papain, protamex, Flavourzyme, neutrase and papain combination (NPC) and neutrase and flavourzyme combination (NFC) protease on the degree of hydrolysis (DH), the degree of solubilization of protein and the bitter taste value were compared; the NFC was found to be the best. Second, on the basis of orthogonal tests, the optimal hydrolysis condition was done with 0.5% of the NFC at pH 7.5 and 50C. Finally, the effects of two pretreatments including heating and fat removing on DH were investigated. Results showed that these two pretreatments were not beneficial to enzymatic hydrolysis of silver carp by-products. Journal Compilation © 2009 Wiley Periodicals, Inc.

Cheng C.-Y.,Key Laboratory of Tropical Biological Resources | Cheng C.-Y.,Hainan University | Wu Y.-Y.,CAS South China Sea Fisheries Research Institute | Duan Z.-H.,Key Laboratory of Tropical Biological Resources | Duan Z.-H.,Hainan University
2011 International Conference on Consumer Electronics, Communications and Networks, CECNet 2011 - Proceedings | Year: 2011

The chondroitin sulfate was isolated from tilapia byproduct by a method of dilute alkali hydrolysis with the assistance of microwave. Optimization using response surface methodology (RSM) was performed and 3D response surfaces were plotted from the mathematical model. The results indicated that the optimal extraction conditions were as follows: microwave power was 252W, microwave time was 5.64min, ratio of solid to liquid was 1:29, and alkali concentration was 7%. Under these conditions, the mean extraction rate of chondroitin sulfate was 1.632%, which was in good agreement with the predicted model value. © 2011 IEEE.

Li F.,Hannan University | Liu S.,Hannan University | Liu S.,Key Laboratory of Tropical Biological Resources
Advanced Materials Research | Year: 2012

The changes in moisture, cyanogen, crude protein and fat content of para-rubber seed at post-harvest from 0 to 27 days in August and 0-48 days in November were studied. After a short storage, 3 days in August and 6 days in November, the cyanogen content reaches its peak 230-250 mg/100g dry wt, then it decreases during the whole storage. Results show that reducing the initial drying rate promote cyanogen removal. Cyanogen content reduces more effectively in proper storage and processing, while crude protein content and fat content change little during storage. © (2012) Trans Tech Publications, Switzerland.

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