Cunshan Zhou

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The growth inhibition and induction of apoptosis brought by amygdalin and activated with β-D-glucosidase were tested for cytoactivity in HepG2 cells. The MTT viability assay showed that all samples had effects on HepG2 proliferation in dose and time response manners. IC50 of stand-alone amygdalin and activation with β-D-glucosidase on the proliferation of(More)
Polysaccharide from Porphyra yezoensis (PYPS) was degraded by ultrasound in this study. The changes of intrinsic viscosity with various conditions, such as ultrasonic power, irradiation time, reaction temperature, initial pH value of solution, and its concentration, were investigated by using Ubbleholde viscometry. It was found that the ultrasonic(More)
DNA aptamers have potential for disease diagnosis and as therapeutics, particularly when interfaced with programmable molecular technology. Here we have combined DNA aptamers specific for the malaria biomarker Plasmodium falciparum lactate dehydrogenase (PfLDH) with a DNA origami scaffold. Twelve aptamers that recognise PfLDH were integrated into a(More)
The ultrasonic horn and bath reactors were compared based on production of angiotensin-converting-enzyme (ACE) inhibitory peptides from defatted wheat germ proteins (DWGP). The DWGP was sonicated before hydrolysis by Alcalase. Degree of hydrolysis, ACE-inhibitory activity, surface hydrophobicity, fluorescence intensity, free sulfhydryl (SH), and disulfide(More)
The exposure of polysaccharides solutions to high-energy ultrasound produces a permanent reduction in viscosity and change in activity. However, the exact mechanism which occurs in the process is still not clear. In this work, degradation of polysaccharides from Porphyra yezoensis (PP) was indirectly and directly judged by intrinsic viscosity and high(More)
Many reports claim the existence of athermal effects in microwave-induced reactions, and this challenge the assumption that the thermal effect (heating) is the sole factor in microwave heating. Therefore, microwave-induced Maillard reaction of d-glucose/glycine and degradation of polysaccharide from Porphyra yezoensis (PSPY) were investigated. Browning(More)
BACKGROUND Ultrasound pretreatment of wheat gluten (WG) before enzymolysis can improve the angiotensin converting enzyme (ACE) inhibitory activity of the hydrolysates by alerting the structure of substrate proteins. Establishment of a relationship between the structure of WG and ACE inhibitory activity of the hydrolysates to judge the end point of the(More)
The aim of this study was to investigate the effect of multi-frequency power ultrasound (sweeping frequency and pulsed ultrasound (SFPU) and sequential dual frequency ultrasound (SDFU)) on the enzymolysis of corn gluten meal (CGM) and on the structures of the major protein fractions (zein, glutelin) of CGM. The results showed that multi-frequency power(More)
The effects of alternate dual-frequency ultrasound (ADFU) pretreatment on the degree of hydrolysis (DH) of wheat gluten (WG) and angiotensin I-converting enzyme (ACE) inhibitory activity were investigated in this research. The surface topography, nano-mechanics and secondary structure of WG were also determined using atomic force microscope (AFM) and(More)
BACKGROUND Due to the disadvantages of traditional enzymolysis, pretreatments are crucial to enhance protein enzymolysis. Enzymolysis kinetics and thermodynamics, amino acids composition, molecular weight distribution, fluorescence spectroscopy and antioxidant activity of thermal (HT) and single frequency counter-current ultrasound (SCFU) pretreated sodium(More)