Publications by authors named "Chen-Xi Quan"

Lepidium meyenii Walp. (maca) is known for its bioactive polysaccharides but has limited research. In this study, six new polysaccharides including one α-glucan (MCP-3) and five (un)saturated homogalacturonan (MCP-4a, MCP-4b, MCP-4c, MCP-5a, and MCP-5b) were isolated from maca.

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Bitterness is a defining and intricate characteristic of coffee. This review offers a comprehensive analysis of the state-of-the-art techniques related to coffee bitterness research and summarizes known bitterants present in coffee, including phenolics, peptides, alkaloids, and diterpenoids. It also discusses critical factors that affect bitterness, such as coffee variety, ripeness, processing methods, roasting degrees, and brewing techniques, as well as individual human differences in taste perception.

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Galactose-rich polysaccharides from Ganoderma lucidum have emerged as promising immunomodulatory agents, yet their structural characteristics and mechanisms of action remain poorly understood. Here, we isolated and characterized a novel galactose-rich polysaccharide (GLP-1b, 16.79 kDa) from Ganoderma lucidum.

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Ganoderma polysaccharides (GPs), derived from various species of the Ganoderma genus, exhibit diverse bioactivities, including immune modulation, anti-tumor effects, and gut microbiota regulation. These properties position GPs as dual-purpose agents for medicinal and functional food development. This review comprehensively explores the structural complexity of six key GPs and their specific mechanisms of action, such as TLR signaling in immune modulation, apoptosis pathways in anti-tumor activity, and their prebiotic effects on gut microbiota.

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Article Synopsis
  • * The study found that DCB had lower sugar and lipid content but higher acetate concentrations than NDCB, with water-soluble content being more effective for identifying DCB blends.
  • * Advanced techniques like support vector machine (SVM) and partial least squares regression (PLS) were used to classify and quantify DCB blends, aiding in understanding their effects on coffee flavor and improving identification methods.
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