Baojun Xu
Dr. Xu is a Chair Professor in Beijing Normal University-Hong Kong Baptist University United International College (UIC, a full English teaching college in China), Zhuhai Scholar Distinguished Professor, Program Director of Food Science and Technology Program, author of over 280 peer-reviewed papers. Dr. Xu received Ph.D in Food Science from Chungnam National University, South Korea. He conducted postdoctoral research work in North Dakota State University (NDSU), Purdue University, and Gerald P. Murphy Cancer Foundation in USA during 2005-2009. He did short-term visiting research in NDSU in 2012, and University Georgia in 2014, and followed by visiting research during his sabbatical leave (7 months) in Pennsylvania State University in USA in 2016. Dr. Xu is serving as Editor-in-Chief of Nutrition, Dietetics & Nutraceuticals, Associate Editor-in-Chief of Food Science and Human Wellness, Associate Editor of Food Research International, Associate Editor of Food Frontiers, Co-Editor of The Open Bioactive Compounds Journal, and Guest Editor for special issues of Antioxidants, International Journal of Molecular Sciences, Molecules, the Editorial Board member of around 10 international journals. He received inaugural President’s Award for Research of UIC in 2016, President’s Award for Service of UIC in 2020, and Listed in the world's top 2% scientists by Stanford University in 2020, 2021, 2022.
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mechanisms are still unclear. This research aims to elucidate the anti-obesity effects of ABS in improving lipid metabolism and oxidative stress, exploring the effective ingredients and potential molecular mechanisms through UHPLC-QE-MS analysis, network pharmacology, bioinformatics,
and in vitro experiments both in the 3T3-L1 cell line and HepG2 cell line. The results indicate that ABS can improve intracellular lipid accumulation, adipogenesis, oxidative stress, and mitochondrial damage caused by lipid accumulation including ROS generation, abnormal mitochondrial membrane potential, and ATP disorder. Fifteen saponin components were identified with the UHPLC-QE-MS analysis. The network pharmacology and bioinformatics analyses indicated that the PI3K/Akt signaling pathway is associated with the bioactive effect of ABS. Through Western blotting and
immunofluorescence analysis, the anti-obesity effect of ABS is achieved through regulation of the PI3K/Akt/GSK3β/β-catenin signaling pathway and activation of downstream transcription factor c-Myc in the lipid accumulation cell model, and regulation of β-catenin signaling and inhibition of downstream transcription factor C/EBPα in the adipocyte cell model. These results illustrate the biological activity of ABS in improving fat metabolism and oxidative stress by restoring mitochondrial function through β-catenin signaling, the PI3K/Akt/GSK3β/β-catenin signaling pathway, laying the foundation for its further development.
producing pre-gelatinized starches and compares their morphological, physicochemical, and pasting properties from different sources. Starches from eleven sources, including mung bean, pea, wheat, sweet potato, cassava, corn, non-waxy rice, waxy rice, chickpea, lentil, and chestnut, were processed using HPH at 150 MPa for three cycles. The resulting pre-gelatinized starch granules exhibited disrupted surface structures, increased water absorption and solubility, decreased crystallinity, and altered gelatinization temperatures. Results showed that waxy rice pre-gelatinized starch had the highest degree of pre-gelatinization (90.27%) and water absorption index (61.95%), while chestnut pre-gelatinized starch had the highest water solubility index (21.58%) and lentil pre-gelatinized starch demonstrated the highest gel strength (2178.00 g). X-ray diffraction analysis revealed a significant reduction in crystallinity, with values ranging from 13.96% to 18.29%. Additionally, the study observed variations in pasting properties, with cassava pre-gelatinized starch exhibiting the highest peak viscosity (5458 cP), trough viscosity (3864 cP), and final viscosity (6536 cP). These findings indicate that HPH is an effective method for producing pre-gelatinized starch with enhanced functional properties, enriching the scientific understanding of pre-gelatinized starches from different sources and promoting their application in the
food industry and other sectors.
tributes, microbiome dynamics, and health benefits. Fermentation is a common food processing method that
gives cereals with unique flavors, textures, and enhanced nutritional profiles, while ensuring food safety. Fer-
mented foods make up approximately 25 % of diets in Europe and 60 % in developing countries, indicating a
clear global trend towards higher consumption. Cereal-based fermented products grab people’s attention as an
alternative protein source with elevated nutritional functions and health benefits. The complex microbiome
profiles of fermented cereals are examined in this review, which emphasizes the function of lactic acid bacterial
and fungal communities in flavor development and health promotion. The objective of this review is to gather
new insights on recent developments, health benefits, emerging technologies, and future trends on cereal-based
fermented products. Furthermore, the synthesis of gamma-aminobutyric acid in fermented cereals underscores
their potential in promoting gut-brain axis health. Beyond sensory and nutritional attributes, fermented cereals
have a lot of health benefits, including antioxidant, anti-inflammatory, and organ-protective effects. As consumer
preferences shift towards natural and functional foods, cereal-based fermented products, such as sour doughs and
fermented cereals, emerge as versatile options, catering to diverse dietary needs and preferences.
and legumes are expected as a safer and more cost-effective alternative for the future development of dietary
flavonoid-based anti-obesity dietary supplements or drugs. This review systematically summarized their content
variation, metabolism in the human body, effects and molecular mechanisms on lipid metabolism. These fla-
vonoids intervene in lipid metabolism by inhibiting lipogenesis, promoting lipolysis, enhancing energy meta-
bolism, reducing appetite, suppressing inflammation, enhancing insulin sensitivity, and improving the
composition of the gut microbial. Fermentation and sprouting techniques enhance flavonoid content and these
beneficial effects. The multidirectional intervention of lipid metabolism is mainly through regulating AMPK
signaling pathway. This study provides potential improvement for challenges of application, including
addressing high extraction costs and improving bioavailability, ensuring safety, filling clinical study gaps, and
investigating potential synergistic effects between flavonoids in grains and legumes, and other components.
through functional foods, and dietary supplements are proven to have a positive as well as a
protective effect against infectious and chronic diseases. Ferns act as a taxonomical linkage between
higher and lower plants and are endowed with a wide chemical diversity not subjected to sufficient
scrutinization before. Even though a wealth of traditional medicinal fern uses were recorded in
Chinese medicine, robust phytochemical and biological investigations of these plants are lacking.
Herein, an extensive search was conducted using the keywords ferns and compounds, ferns and
NMR, ferns and toxicity, and the terms ferns and chemistry, lignans, Polypodiaceae, NMR, isolation,
bioactive compounds, terpenes, phenolics, phloroglucinols, monoterpenes, alkaloids, phenolics,
and fatty acids were utilized with the Boolean operators AND, OR, and NOT. Databases such as
PubMed, Web of Science, Science Direct, Scopus, Google Scholar, and Reaxys were utilized to reveal
a wealth of information regarding fern chemistry and their health-promoting effects. Terpenes
followed by phenolics represented the largest number of isolated active compounds. Regarding
the neuroprotective effects, Psilotium, Polypodium, and Dryopteris species possessed as their major
phenolics component unique chemical moieties including catechins, procyanidins, and bioflavonoids.
In this updated chemical review, the pharmacological and chemical aspects of ferns are compiled
manifesting their chemical diversity in the last seven years (2017–2024) together with a special focus
on their nutritive and potential health-promoting effects.
mechanisms are still unclear. This research aims to elucidate the anti-obesity effects of ABS in improving lipid metabolism and oxidative stress, exploring the effective ingredients and potential molecular mechanisms through UHPLC-QE-MS analysis, network pharmacology, bioinformatics,
and in vitro experiments both in the 3T3-L1 cell line and HepG2 cell line. The results indicate that ABS can improve intracellular lipid accumulation, adipogenesis, oxidative stress, and mitochondrial damage caused by lipid accumulation including ROS generation, abnormal mitochondrial membrane potential, and ATP disorder. Fifteen saponin components were identified with the UHPLC-QE-MS analysis. The network pharmacology and bioinformatics analyses indicated that the PI3K/Akt signaling pathway is associated with the bioactive effect of ABS. Through Western blotting and
immunofluorescence analysis, the anti-obesity effect of ABS is achieved through regulation of the PI3K/Akt/GSK3β/β-catenin signaling pathway and activation of downstream transcription factor c-Myc in the lipid accumulation cell model, and regulation of β-catenin signaling and inhibition of downstream transcription factor C/EBPα in the adipocyte cell model. These results illustrate the biological activity of ABS in improving fat metabolism and oxidative stress by restoring mitochondrial function through β-catenin signaling, the PI3K/Akt/GSK3β/β-catenin signaling pathway, laying the foundation for its further development.
producing pre-gelatinized starches and compares their morphological, physicochemical, and pasting properties from different sources. Starches from eleven sources, including mung bean, pea, wheat, sweet potato, cassava, corn, non-waxy rice, waxy rice, chickpea, lentil, and chestnut, were processed using HPH at 150 MPa for three cycles. The resulting pre-gelatinized starch granules exhibited disrupted surface structures, increased water absorption and solubility, decreased crystallinity, and altered gelatinization temperatures. Results showed that waxy rice pre-gelatinized starch had the highest degree of pre-gelatinization (90.27%) and water absorption index (61.95%), while chestnut pre-gelatinized starch had the highest water solubility index (21.58%) and lentil pre-gelatinized starch demonstrated the highest gel strength (2178.00 g). X-ray diffraction analysis revealed a significant reduction in crystallinity, with values ranging from 13.96% to 18.29%. Additionally, the study observed variations in pasting properties, with cassava pre-gelatinized starch exhibiting the highest peak viscosity (5458 cP), trough viscosity (3864 cP), and final viscosity (6536 cP). These findings indicate that HPH is an effective method for producing pre-gelatinized starch with enhanced functional properties, enriching the scientific understanding of pre-gelatinized starches from different sources and promoting their application in the
food industry and other sectors.
tributes, microbiome dynamics, and health benefits. Fermentation is a common food processing method that
gives cereals with unique flavors, textures, and enhanced nutritional profiles, while ensuring food safety. Fer-
mented foods make up approximately 25 % of diets in Europe and 60 % in developing countries, indicating a
clear global trend towards higher consumption. Cereal-based fermented products grab people’s attention as an
alternative protein source with elevated nutritional functions and health benefits. The complex microbiome
profiles of fermented cereals are examined in this review, which emphasizes the function of lactic acid bacterial
and fungal communities in flavor development and health promotion. The objective of this review is to gather
new insights on recent developments, health benefits, emerging technologies, and future trends on cereal-based
fermented products. Furthermore, the synthesis of gamma-aminobutyric acid in fermented cereals underscores
their potential in promoting gut-brain axis health. Beyond sensory and nutritional attributes, fermented cereals
have a lot of health benefits, including antioxidant, anti-inflammatory, and organ-protective effects. As consumer
preferences shift towards natural and functional foods, cereal-based fermented products, such as sour doughs and
fermented cereals, emerge as versatile options, catering to diverse dietary needs and preferences.
and legumes are expected as a safer and more cost-effective alternative for the future development of dietary
flavonoid-based anti-obesity dietary supplements or drugs. This review systematically summarized their content
variation, metabolism in the human body, effects and molecular mechanisms on lipid metabolism. These fla-
vonoids intervene in lipid metabolism by inhibiting lipogenesis, promoting lipolysis, enhancing energy meta-
bolism, reducing appetite, suppressing inflammation, enhancing insulin sensitivity, and improving the
composition of the gut microbial. Fermentation and sprouting techniques enhance flavonoid content and these
beneficial effects. The multidirectional intervention of lipid metabolism is mainly through regulating AMPK
signaling pathway. This study provides potential improvement for challenges of application, including
addressing high extraction costs and improving bioavailability, ensuring safety, filling clinical study gaps, and
investigating potential synergistic effects between flavonoids in grains and legumes, and other components.
through functional foods, and dietary supplements are proven to have a positive as well as a
protective effect against infectious and chronic diseases. Ferns act as a taxonomical linkage between
higher and lower plants and are endowed with a wide chemical diversity not subjected to sufficient
scrutinization before. Even though a wealth of traditional medicinal fern uses were recorded in
Chinese medicine, robust phytochemical and biological investigations of these plants are lacking.
Herein, an extensive search was conducted using the keywords ferns and compounds, ferns and
NMR, ferns and toxicity, and the terms ferns and chemistry, lignans, Polypodiaceae, NMR, isolation,
bioactive compounds, terpenes, phenolics, phloroglucinols, monoterpenes, alkaloids, phenolics,
and fatty acids were utilized with the Boolean operators AND, OR, and NOT. Databases such as
PubMed, Web of Science, Science Direct, Scopus, Google Scholar, and Reaxys were utilized to reveal
a wealth of information regarding fern chemistry and their health-promoting effects. Terpenes
followed by phenolics represented the largest number of isolated active compounds. Regarding
the neuroprotective effects, Psilotium, Polypodium, and Dryopteris species possessed as their major
phenolics component unique chemical moieties including catechins, procyanidins, and bioflavonoids.
In this updated chemical review, the pharmacological and chemical aspects of ferns are compiled
manifesting their chemical diversity in the last seven years (2017–2024) together with a special focus
on their nutritive and potential health-promoting effects.