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  1. No Access

    Article

    Evaluation of antioxidant and anti-obesity potential of Sargassum extracts

    Sargassum are brown algae belonging to the class Phaeophyceae. Brown algae are rich in nutrients and widely used in food. Most previous experiments have focused on the functional evaluation of organic solvent ext...

    Ya-Ting Chen, Yu-Wen Huang, Tsai-Ying Shen… in Journal of Food Science and Technology (2023)

  2. No Access

    Article

    Evaluation of egg white hydrolysates on the hepatoprotective effect in vitro and in vivo

    The small molecule characteristics and nutritional value of egg white hydrolysates have been widely used. In the present study, in vitro and in vivo models were used to investigate the hepatoprotective effect ...

    Ya-Ting Chen, Chao-Wen Tu, Chih-Yao Hou… in Journal of Food Science and Technology (2023)

  3. No Access

    Article

    Investigation of the optimal production conditions for egg white hydrolysates and physicochemical characteristics

    This study aimed to investigate the potential of egg white protein hydrolysate (EWH) as a functional food by identifying the optimum production conditions for EWH with response surface methodology (the results...

    Chih-Yao Hou, Sulfath Hakkim Hazeena… in Journal of Food Science and Technology (2023)

  4. No Access

    Article

    Anti-inflammatory effects of fish bone fermented using Monascus purpureus in LPS-induced RAW264.7 cells by regulating NF-κB pathway

    Fish bones are the by-products of aquatic and fishery processing, which are often discarded. However, it has been considered having health-promoting by containing many essential nutrients. This study investiga...

    Ya-Ting Chen, Shu-Jen Chen, Li-Jung Yin… in Journal of Food Science and Technology (2023)

  5. No Access

    Article

    Lemon fermented products prevent obesity in high-fat diet-fed rats by modulating lipid metabolism and gut microbiota

    Citrus limon (lemon) possesses immunoregulatory, antioxidant, and lipid-lowering effects. Our previous study showed that lemon fermented products (LFP) which were lemon fermented with Lactobacillus OPC1 had the a...

    Chih-Chung Wu, Yu-Wen Huang, Chih-Yao Hou… in Journal of Food Science and Technology (2023)

  6. No Access

    Article

    Resveratrol butyrate esters inhibit lipid biosynthesis in 3T3-L1 cells by AMP-activated protein kinase phosphorylation

    Resveratrol butyrate esters (RBEs), which are novel resveratrol-synthesized derivatives, exhibit increased biological activity. This study elucidated the effect of RBEs on fat metabolism and their anti-obesity...

    Ming-Kuei Shih, Shu-Ling Hsieh, Yu-Wen Huang… in Journal of Food Science and Technology (2023)

  7. Article

    Open Access

    Emerging prospects of macro- and microalgae as prebiotic

    Macro- and microalgae-based foods are becoming popular due to their high nutritious value. The algal biomass is enriched with polysaccharides, protein, polyunsaturated fatty acids, carotenoids, vitamins and mi...

    Anil Kumar Patel, Reeta Rani Singhania, Mukesh Kumar Awasthi… in Microbial Cell Factories (2021)

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    Article

    Immunogold labeling of CM-cellulase in Sinorhizobium fredii CCRC15769 by electron microscopy

    The symbiotic roles of rhizobia with legumes have been extensively made use of in the agricultural field. An unresolved question about the infection process is the nature of the Rhizobium enzymes that degrade the...

    Chun-Yi Hu, Shu-Ling Hsieh, Jaang J. Wang… in World Journal of Microbiology and Biotechn… (2006)

  9. No Access

    Article

    Molecular cloning and gonadotropin-releasing hormone regulation of receptor activated for C protein kinase (RACK) in tilapia Oreochromis mossambicus

    A receptor for activated C-kinase (RACK) cDNA in the Mozambique tilapia (Oreochromis mossambicus) was cloned by reverse transcriptase polymerase chain reaction (RT-PCR) and rapid amplification of cDNA ends (RACE)...

    Shu Ling Hsieh, Yuan Hwa Ruan, Chun Hsin Wu, Ching Ming Kuo in Fisheries Science (2005)