|
|
|
题名
|
作者
|
年代
|
出处
|
被引量
|
| 1 | 蒜头果蛋白对人白血病K562细胞体外生长的抑制作用显示文摘从蒜头果种子中提取蒜头果蛋白并测定其对人白血病K562细胞体外生长的抑制作用。结果表明,蒜头果蛋白具有明显抑制K562细胞体外增殖的作用,且存在时间和剂量依赖性,其半数抑制浓度IC50值为1.58×10-8mol·L-1。蒜头果蛋白与顺铂联用表现出了明显的协同抑制效应,两药联用效应会增加。此外,蒜头果蛋白的热稳定性较好,非常便于贮存。本文为蒜头果蛋白在肿瘤治疗方面的开发利用提供依据和思路,也为该蛋白作为新药的研发奠定基础。 | 袁燕 张薇 李彬 王红斌 Colin J.Barrow 杨文荣 | 2014 | 食品工业科技2014，35，20： | 4 |
| 2 | Screening of phenolic compounds in australian grown grapes and their potential antioxidant activities显示文摘Grapes(Vitis Vinifera)are one of the world's most utilised and prized fruit.Grapes are a great source of antioxidants due to the abundance of phenolic compounds.Grape pulp is the main part of the grape being consumed.The pulp of five Australian grown grapes–Dawn Seedless(DS),Calmeria(CG),Golden Globe(GG),Menindee Seedless(MS),and Thompson Seedless(TS)will be qualitatively and quantitatively analysed for its phenolic composition and antioxidant capacity.The general trend followed:GG>TS>MS>DS>CG,and the phenolic content of the pulp also presented a significant positive correlation with the antioxidant capacity.GG revealing the highest levels of TPC(4.31±0.11 mg GAE/g)and TFC(0.48±0.09 mg QE/g)while TS were highest in TTC(0.94±0.12 mg CE/g).Similarly,GG exhibited higher antioxidant capacity in DPPH(5.84±0.17 mg AAE/g),FRAP(4.91±0.14 mg AAE/g),and TAC(6.78±0.12 mg AAE/g),while TS revealed highest radical scavenging ability for ABTS(4.56±0.19 mg AAE/g).The LC-ESI-QTOF-MS/MS tentatively identified 78 phenolic compounds consisting of flavonoids(36),phenolic acids(31),lignans(3),stilbenes(1),and other polyphenols(7)in five grapes samples.Ten most abundant fruit-based targeted polyphenols were quantified.GG had a higher phenolic concentration in HPLC-PDA quantification,particularly for phenolic acids(gallic acid and chlorogenic acid)and flavonoids(kaempferol).Our study provides relatively adequate information on grape pulp's phenolic content and antioxidant capacity,providing confidence and research prospects to promote grape pulp use in different food,pharmaceutical and supplement industries,and even influencing grape cultivation. | Gia Toan Vo Ziyao Liu Osbert Chou Biming Zhong Colin J.Barrow Frank R.Dunshea Hafiz A.R.Suleria | 2022 | Food Bioscience2022，47，3： | 2 |
| 3 | Development of a novel myconanomining approach for the recovery of agriculturally important elements from jarosite waste显示文摘In this study, an ecofriendly and economically viable waste management approach have been attempted towards the biosynthesis of agriculturally important nanoparticles from jarosite waste. Aspergillus terreus strain J4 isolated from jarosite(waste from Debari Zinc Smelter,Udaipur, India), showed good leaching efficiency along with nanoparticles(NPs) formation under ambient conditions. Fourier-transform infrared spectroscopy(FT-IR) and transmission electron microscopy(TEM) confirmed the formation of NPs. Energy dispersive X-ray spectroscopy(EDX analysis) showed strong signals for zinc, iron, calcium and magnesium,with these materials being leached out. TEM analysis and high resolution transmission electron microscopy(HRTEM) showed semi-quasi spherical particles having average size of 10‐50 nm. Thus, a novel biomethodology was developed using fungal cell-free extract for bioleaching and subsequently nanoconversion of the waste materials into nanostructured form. These biosynthesized nanoparticles were tested for their efficacy on seed emergence activity of wheat(Triticum aestivum) seeds and showed enhanced growth at concentration of 20 ppm. These nanomaterials are expected to enhance plant growth properties and being targeted as additives in soil fertility and crop productivity enhancement. | Ankita Bedi Braj Raj Singh Sunil K.Deshmukh Nisha Aggarwal Colin J.Barrow Alok Adholeya | 2018 | Journal of Environmental Sciences2018，30，5： | 2 |
| 4 | Effect of processing on bioaccessibility and bioavailability of bioactive compounds in coffee beans显示文摘Coffee is one of the most prevalent and functional beverages around world owing to its rich content of bioactive compounds.Phenolic compounds and alkaloids are two primary groups of bioactive compounds in coffee beans,which have been proven healthy benefits in regular and suitable daily consumption.They have been recognized as protective factors,especially phenolic compounds,to perform high antioxidant capacities and potential to relieve the occurrence of chronic diseases and partial cancer.The content and composition of bioactive and anti-nutritional compounds in coffee beans can be mainly influenced by variety,processing and storage conditions.The cultivar of Arabica coffee beans(C.arabica)exhibits lower content of phenolic compounds but similar anti-nutritional substances with the comparison to Robusta(C.canephora).Comparing to green coffee beans,reasonable roasting contributes to the improvement of phenolic content and its total antioxidant activity because of the liberation of bound phenolic compounds and the generation of novel compounds with antioxidant activity.Over intensive roasting will not only decrease the number of bioactive compounds within the coffee beans but also stimulate the generation of endogenous anti-nutritional compounds,which consequently reduce the coffee nutritional value.The fluctuations of moisture content during storage would be the primary reason of the changes in the content of bioactive compounds.Phenolic compounds in coffee beans perform outstanding bioaccessibility but relatively lower absorption efficiency because of the combination with other molecules.Suitable roasting would improve the bioavailability of bioactive compounds.The interaction between phenolic compounds and proteins would also influence the bioavailability and bioactivity of bioactive compounds and final nutritional value after consumption. | Hanjing Wu Jingyu Gu Amrit BK Malik A.Nawaz Colin J.Barrow Frank R.Dunshea Hafiz A.R.Suleria | 2022 | Food Bioscience2022，46，2： | 1 |
| 5 | Methionine regulates copper/hydrogen peroxide oxidation products of Aβ显示文摘 | Feda E.Ali FrancesSeparovic Colin J.Barrow Robert A.Cherny FionaFraser Ashley I.Bush Colin L.Masters Kevin J.Barnham | 2005 | J Peptide Sci2005，，6： | 1 |
| 6 | The amyloid‐β peptide and its role in Alzheimer’s disease显示文摘 | Andrew B.Clippingdale John D.Wade Colin J.Barrow | 2001 | J Peptide Sci2001，，5： | 1 |
您所在的机构暂未开通此部分的功能，请联系管理员