Xiao Zhao
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View article: Evaluating indole‑gold(I) based complexes as potential anti lymphoma agents by disrupting the thioredoxin reductase/glutathione peroxidase axis
Evaluating indole‑gold(I) based complexes as potential anti lymphoma agents by disrupting the thioredoxin reductase/glutathione peroxidase axis Open
Antioxidant systems, especially the thioredoxin (Trx) and glutathione (GSH) systems, represent promising targets for cancer therapy. Overexpression of these systems has been reported in many cancers, including lymphoma and considered as a …
View article: Research on optimization of rural crop planting dtrategies based on dynamic programming and monte carlo simulation
Research on optimization of rural crop planting dtrategies based on dynamic programming and monte carlo simulation Open
In the process of rural economic development, rational planning of crop cultivation is of great significance for its sustainable development. This study focuses on the complex factors faced in crop cultivation, such as the uncertainties in…
View article: Indole-Gold(I) Based Complexes for Anti-Lymphoma Therapy by Disrupting the Thioredoxin Reductase/Glutathione Peroxidase Axis and Inducing Ferroptosis
Indole-Gold(I) Based Complexes for Anti-Lymphoma Therapy by Disrupting the Thioredoxin Reductase/Glutathione Peroxidase Axis and Inducing Ferroptosis Open
View article: Sustainable Approach Towards Isolation of Photosynthetic Pigments from Spirulina and the Assessment of Their Prooxidant and Antioxidant Properties
Sustainable Approach Towards Isolation of Photosynthetic Pigments from Spirulina and the Assessment of Their Prooxidant and Antioxidant Properties Open
View article: Antioxidant Activity of Novel Casein-Derived Peptides with Microbial Proteases as Characterized via Keap1-Nrf2 Pathway in HepG2 Cells
Antioxidant Activity of Novel Casein-Derived Peptides with Microbial Proteases as Characterized via Keap1-Nrf2 Pathway in HepG2 Cells Open
Casein-derived antioxidant peptides by using microbial proteases have gained increasing attention. Combination of two microbial proteases, Protin SD-NY10 and Protease A "Amano" 2SD, was employed to hydrolyze casein to obtain potential anti…
View article: Cold-Stress Response of Probiotic Lactobacillus plantarum K25 by iTRAQ Proteomic Analysis
Cold-Stress Response of Probiotic Lactobacillus plantarum K25 by iTRAQ Proteomic Analysis Open
To understand the molecular mechanism involved in the survivability of cold-tolerant lactic acid bacteria was of great significance in food processing, since these bacteria play a key role in a variety of low-temperature fermented foods. I…
View article: Composition, coagulation characteristics, and cheese making capacity of yak milk
Composition, coagulation characteristics, and cheese making capacity of yak milk Open
Yak is one of the few species of which the rennet-coagulated cheese making characteristics of its milk are still not well understood. This study investigated composition and rennet-induced coagulation properties of milk from 17 individual …
View article: Evaluation and Proteomic Analysis of Lead Adsorption by Lactic Acid Bacteria
Evaluation and Proteomic Analysis of Lead Adsorption by Lactic Acid Bacteria Open
Heavy metals are a growing threat to human health due to the resulting damage to the ecology; the removal of heavy metals by lactic acid bacteria (LAB) has been a focus of many studies. In this study, 10 LAB strains were evaluated for thei…
View article: Physicochemical and Microbiological Properties of Synbiotic Yogurt Made with Probiotic Yeast Saccharomyces boulardii in Combination with Inulin
Physicochemical and Microbiological Properties of Synbiotic Yogurt Made with Probiotic Yeast Saccharomyces boulardii in Combination with Inulin Open
Saccharomyces boulardii is a unique species of yeast previously characterized as a probiotic strain (CNCM I-745) among a few probiotic yeasts reported to date. Inulin is one of the most common prebiotics that exhibit twisted hydrocolloidal…
View article: Genome, transcriptome and fermentation analyses of Lactobacillus plantarum LY-78 provide new insights into the mechanism of phenyllactate biosynthesis in lactic acid bacteria
Genome, transcriptome and fermentation analyses of Lactobacillus plantarum LY-78 provide new insights into the mechanism of phenyllactate biosynthesis in lactic acid bacteria Open
Phenyllactate (PLA) is found in a variety of fermented foods and is a promising antibacterial agent, drug and plastic synthetic precursor. Previous studies have shown that PLA is a product of Phe catabolism in lactic acid bacteria (LAB), a…
View article: Change of proteolysis and sensory profile during ripening of Cheddar‐style cheese as influenced by a microbial rennet from rice wine
Change of proteolysis and sensory profile during ripening of Cheddar‐style cheese as influenced by a microbial rennet from rice wine Open
To test the potential of a novel microbial rennet isolated from traditional fermented rice wine for cheese making, Cheddar‐style cheese made with this enzyme was studied for changes in composition, proteolysis, and sensory profile during 9…
View article: Production, purification and characterization of a milk clotting enzyme from Bacillus methanolicus LB-1
Production, purification and characterization of a milk clotting enzyme from Bacillus methanolicus LB-1 Open
View article: Characterization and Antioxidant Activity of the Exopolysaccharide Produced by Bacillus amyloliquefaciens GSBa-1
Characterization and Antioxidant Activity of the Exopolysaccharide Produced by Bacillus amyloliquefaciens GSBa-1 Open
The exopolysaccharide (EPS) produced by Bacillus amyloliquefaciens GSBa-1 was isolated and purified by ethanol precipitation, and DEAE-cellulose and Sepharose CL-6B chromatographies. The molecular mass of the purified EPS was determ…
View article: Complete genome sequencing of exopolysaccharide-producing <i>Lactobacillus plantarum</i> K25 provides genetic evidence for the probiotic functionality and cold endurance capacity of the strain
Complete genome sequencing of exopolysaccharide-producing <i>Lactobacillus plantarum</i> K25 provides genetic evidence for the probiotic functionality and cold endurance capacity of the strain Open
Lactobacillus plantarum (L. plantarum) K25 is a probiotic strain isolated from Tibetan kefir. Previous studies showed that this exopolysaccharide (EPS)-producing strain was antimicrobial active and cold tolerant. These functional traits we…
View article: Complete genome sequencing of exopolysaccharide-producing <i>Lactobacillus plantarum</i> K25 provides genetic evidence for the probiotic functionality and cold endurance capacity of the strain
Complete genome sequencing of exopolysaccharide-producing <i>Lactobacillus plantarum</i> K25 provides genetic evidence for the probiotic functionality and cold endurance capacity of the strain Open
Lactobacillus plantarum (L. plantarum) K25 is a probiotic strain isolated from Tibetan kefir. Previous studies showed that this exopolysaccharide (EPS)-producing strain was antimicrobial active and cold tolerant. These functi…
View article: Antioxidant status and gut microbiota change in an aging mouse model as influenced by exopolysaccharide produced by Lactobacillus plantarum YW11 isolated from Tibetan kefir
Antioxidant status and gut microbiota change in an aging mouse model as influenced by exopolysaccharide produced by Lactobacillus plantarum YW11 isolated from Tibetan kefir Open
This study investigated the effect of exopolysaccharide (EPS) produced by Lactobacillus plantarum YW11 on the oxidative status and gut microbiota in an aging mouse model induced with d-galactose. The in vitro assay of the antioxidant activ…
View article: Isolation and Characterization of Exopolysaccharide-Producing Lactobacillus plantarum SKT109 from Tibet Kefir
Isolation and Characterization of Exopolysaccharide-Producing Lactobacillus plantarum SKT109 from Tibet Kefir Open
Lactobacillus plantarum SKT109 was isolated and identified from Tibet Kefir, and the exopolysaccharride (EPS)-producing properties of the strain were evaluated. Growth of strain SKT109 in a semi-defined medium at 37°C increased the viscosi…
View article: Changes in content and component of purple corn (Zea Mays L.) anthocyanin during the extraction and preparation
Changes in content and component of purple corn (Zea Mays L.) anthocyanin during the extraction and preparation Open
The contents of the total anthocyanin and color were detected in the purple corn at different process.The anthocyanin content at concentrating and spry drying process was decreased by 10.93%, 21.46% respectively compared to the extraction.…
View article: Effect of refrigerator positions on quality of fresh-cut pepper
Effect of refrigerator positions on quality of fresh-cut pepper Open
The effect of refrigerator position in the same layer on the quality of fresh-cut pepper was evaluated.The temperatures of the front and rear in the same layer were different.The front temperature was about 0.5 oC higher than the rear temp…
View article: Effect of Starter Cultures on the Ripening Properties of Yak Milk Cheese
Effect of Starter Cultures on the Ripening Properties of Yak Milk Cheese Open
Three batches of yak milk cheese were made using lactococcal culture (L culture) (Batch L), sour yak milk culture (S culture) (Batch S), as well as the mixed L and S cultures (1:1) (LS culture) (Batch LS). The effects of these starter cult…