Results 11 to 20 of about 75 (43)
Journal of FungiThe JinEr mushroom (“Golden Ear”), a globally rare edible and medicinal macrofungus, comprises a symbiotic complex formed by the symbiotic association of Naematelia aurantialba (Tremellomycetes) and Stereum hirsutum (Agaricomycetes).
Kaixuan Zhang +10 more
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Preparation, Physicochemical Properties and Intestinal Flora Regulatory Activity of Aqueous Extracts from Differently Pretreated Naematelia aurantialba [PDF]
Shipin KexueAqueous extracts (named NAP, NAPS and NAPH, respectively) from Naematelia aurantialba fruiting bodies subjected to three different pretreatments, namely, conventional grinding, steam explosion (SE) and high-pressure homogenization (HPH) were obtained by ...
LIU Xiaoyu, LIU Liping, LIU Yanfang, FENG Jie, YANG Linlei, CAO Yao, ZHANG Jingsong, KANG Ji
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Food & Medicine HomologyMedicinal fungi, due to their high nutritional and medicinal value along with safety, are regarded as invaluable resources for the discovery of new pharmaceuticals.
Zhen-Xin Wang +2 more
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FoodsUltraviolet (UV) radiation is a primary driver of skin photoaging, characterized by oxidative stress, persistent inflammatory responses, and excessive degradation of the extracellular matrix (ECM).
Lihan Sun +7 more
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Carbohydrate Polymers, 2023
A novel polysaccharide (NAP-3) was isolated and purified from Naematelia aurantialba after water extraction. The structure of NAP-3, which was determined by FT-IR, HPLC, GC-MS, and NMR, indicated that NAP-3 was a homogeneous polysaccharide with the molecular weight of 428 kDa, mainly consisted of β-1, 3-D-Manp, β-1, 2, 3-D-Manp, β-D-Xylp, β-1, 4-D-Glcp,
Jiang Jiang, Tao Jing, Yan Zeng
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A novel polysaccharide (NAP-3) was isolated and purified from Naematelia aurantialba after water extraction. The structure of NAP-3, which was determined by FT-IR, HPLC, GC-MS, and NMR, indicated that NAP-3 was a homogeneous polysaccharide with the molecular weight of 428 kDa, mainly consisted of β-1, 3-D-Manp, β-1, 2, 3-D-Manp, β-D-Xylp, β-1, 4-D-Glcp,
Jiang Jiang, Tao Jing, Yan Zeng
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International Journal of Biological Macromolecules
To overcome the difficulty of separation and low rate of extraction caused by highly viscous polysaccharides from Naematelia aurantialba (NA), four N. aurantialba polysaccharides (NAPs) were sequentially extracted using water (enzyme-/ultrasound-assisted extraction), alkali (0.1 mol/L NaOH), and acid (0.1 mol/L HCl), and named E-NAP, U-NAP, Al-NAP, and
Mingchang Chang
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To overcome the difficulty of separation and low rate of extraction caused by highly viscous polysaccharides from Naematelia aurantialba (NA), four N. aurantialba polysaccharides (NAPs) were sequentially extracted using water (enzyme-/ultrasound-assisted extraction), alkali (0.1 mol/L NaOH), and acid (0.1 mol/L HCl), and named E-NAP, U-NAP, Al-NAP, and
Mingchang Chang
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Food Research International
In order to explore a scientific and reasonable cooking method for Naematelia aurantialba (N. aurantialba), the effects of six cooking methods on the proximate composition and in vitro simulated digestion of amino acids, bioactive substances, and antioxidant properties of N. aurantialba after cooking were investigated. The results revealed that the ash,
Weiye Xiu, Ying Guan
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In order to explore a scientific and reasonable cooking method for Naematelia aurantialba (N. aurantialba), the effects of six cooking methods on the proximate composition and in vitro simulated digestion of amino acids, bioactive substances, and antioxidant properties of N. aurantialba after cooking were investigated. The results revealed that the ash,
Weiye Xiu, Ying Guan
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Characterisation of a novel hydrocolloid from gelatinous Naematelia aurantialba
Food HydrocolloidsXiaobo Dong
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