An Acidic Polysaccharide with Anti-Inflammatory Effects from Blackened Jujube: Conformation and Rheological Properties [PDF]
Foods, 2022 An acidic polysaccharide fraction (BJP-4) was isolated from blackened jujube, and its advanced structures and anti-inflammatory activity were investigated. X-ray diffraction showed that BJP-4 exhibits both crystalline and amorphous portions. Atomic force
Rentang Zhang, Fangzhou Wang
exaly +7 more sources
A Novel Polysaccharide from Blackened Jujube: Structural Characterization and Immunoactivity [PDF]
FoodsPreviously, research adopted an ultrasound-assisted extraction method to isolate crude polysaccharide from blackened jujube, followed by preliminary structural identification of the purified polysaccharide (BJP).
Meng Meng, Huiqing Sun
exaly +7 more sources
Selenium-induced structural reorganization of polysaccharides from blackened jujube pomace enhances immunomodulatory activity [PDF]
Frontiers in NutritionIntroductionNatural polysaccharides exhibit promising pharmacological potential in functional foods. However, their structural heterogeneity and limited bioactivity hinder further applications.MethodsIn this study, a polysaccharide from blackened jujube ...
Rentang Zhang, Yuxiao Wang
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Purification and antioxidant properties of triterpenic acids from blackened jujube (Ziziphus jujuba Mill.) by macroporous resins [PDF]
Food Science and Nutrition, 2021 In order to investigate the purification process and antioxidant activity of triterpenic acids from blackened jujube, the macroporous resin was applied to purify the crude extract from blackened jujube. Abstract In order to investigate the purification process and antioxidant activity of triterpenic acids from blackened jujube, the macroporous resin ...
Rentang Zhang +2 more
exaly +6 more sources
A novel acidic polysaccharide from blackened jujube: Structural features and antitumor activity in vitro [PDF]
Frontiers in Nutrition, 2022 Liver cancer is one of the most common cancers, with increasing trends in incidence and mortality. A novel acidic polysaccharide (BJP-2) obtained from blackened jujube was extracted by hot water followed by chromatographic purification employing DEAE ...
Rentang Zhang, Zhang Guifeng
exaly +6 more sources
Physicochemical properties, and volatile compounds of blackened jujube vinegar as prepared by optimized fermentation process [PDF]
International Journal of Food Properties, 2022 Response surface methodology was used to optimize the fermentation factors of blackened jujube vinegar (BJV). Physicochemical properties, antioxidant activity, sensory evaluation, and volatile compounds were studied with the methods of high-performance ...
Rentang Zhang +2 more
exaly +4 more sources
Modulatory effects of black jujube melanoidins on gut microbiota and metabolic pathways in high-fat diet-induced obesity [PDF]
Frontiers in NutritionIntroductionObesity, a growing public health issue, is closely associated with excessive energy intake and gut microbiota imbalances. Despite the increasing attention given to black jujube as a blackened fermented food in recent years, the role of its ...
Xi Che +5 more
doaj +5 more sources
Proteomic and Amino Acid Dynamics During Jujube Blackening: Structural Transformations and Maillard Reaction Linkages [PDF]
Food Science and NutritionABSTRACT In this study, the structural characteristics of proteins and the amino acid composition during the jujube blackening process were investigated, with a particular focus on their relationship to the Maillard reaction. The reaction induced disruption of protein covalent bonds and altered protein aggregation states, with the ...
, Xin Sun
exaly +4 more sources
International Journal of Food Properties, 2022 This study aimed to quantitatively assess the physicochemical properties and antioxidant activities of seven jujube cultivars (NYDZ, MZ, TZ, HZ, HTDZ, GTZ, and JSXZ) before and after the blackening process and to select the most suitable cultivar for ...
Yaru Song +5 more
doaj +2 more sources