Lu Lu

发表

Evaluation of bioaccessibility of zeaxanthin dipalmitate from the fruits of Lycium barbarum in oil-in-water emulsions

Li Xiaoying, Xiaoxiong Zeng, Xuhui Kan, 2020 .

Effects of long-term consumption of polysaccharides from the fruit of Lycium barbarum on host's health.

Xiaoxiong Zeng, Yamei Yan, Lin-Wu Ran, 2021, Food research international.

The Main Anthocyanin Monomer from Lycium ruthenicum Murray Fruit Mediates Obesity via Modulating the Gut Microbiota and Improving the Intestinal Barrier

Xiaoxiong Zeng, Yamei Yan, Lu Lu, 2021, Foods.

Effects of Lycium ruthenicum Murray anthocyanin Pt3G on the proliferation and apoptosis of prostate cancer LNCaP andPC-3 cells

Yamei Yan, Lin-Wu Ran, Lu Lu, 2021, Chinese Science Bulletin.

Ultrasonic-assisted extraction and high-speed counter-current chromatography purification of zeaxanthin dipalmitate from the fruits of Lycium barbarum L.

Xiaoxiong Zeng, Xuhui Kan, Yamei Yan, 2019, Food chemistry.

The polysaccharides from the fruits of Lycium barbarum L. confer anti-diabetic effect by regulating gut microbiota and intestinal barrier.

Xiaoxiong Zeng, Yamei Yan, Lin-Wu Ran, 2022, Carbohydrate polymers.

The polysaccharides from the fruits of Lycium barbarum L. modify the gut community profile and alleviate dextran sulfate sodium-induced colitis in mice.

Xiaoxiong Zeng, Xuhui Kan, Yamei Yan, 2022, International journal of biological macromolecules.

The main anthocyanin monomer of Lycium ruthenicum Murray induces apoptosis through the ROS/PTEN/PI3K/Akt/caspase 3 signaling pathway in prostate cancer DU-145 cells.

Xiaoxiong Zeng, Yamei Yan, Lin-Wu Ran, 2021, Food & function.

Isolation, antioxidant property and protective effect on PC12 cell of the main anthocyanin in fruit of Lycium ruthenicum Murray

Xiaoxiong Zeng, Yamei Yan, Lin-Wu Ran, 2017 .

Effects of anthocyanins from the fruit of Lycium ruthenicum Murray on intestinal microbiota

Xiaoxiong Zeng, Yamei Yan, Lin-Wu Ran, 2018, Journal of Functional Foods.

Anthocyanins from Lycium ruthenicum Murray Ameliorated High-Fructose Diet-Induced Neuroinflammation through the Promotion of the Integrity of the Intestinal Barrier and the Proliferation of Lactobacillus.

Xiaoxiong Zeng, Yamei Yan, Lu Lu, 2023, Journal of agricultural and food chemistry.

Preventive Effects of Anthocyanins from Lycium ruthenicum Murray in High-Fat Diet-Induced Obese Mice Are Related to the Regulation of Intestinal Microbiota and Inhibition of Pancreatic Lipase Activity

J. Zhang, Yamei Yan, Lin-Wu Ran, 2022, Molecules.

Analysis on volatile components of co-fermented fruit wines by Lycium ruthenicum murray and wine grapes

Yamei Yan, Lu Lu, J. Mi, 2021 .

Effects of long-term intake of anthocyanins from Lycium ruthenicum Murray on the organism health and gut microbiota in vivo.

Xiaoxiong Zeng, Yamei Yan, Lin-Wu Ran, 2020, Food research international.

Gut microbiota modulation and anti‐inflammatory properties of anthocyanins from the fruits of Lycium ruthenicum Murray in dextran sodium sulfate‐induced colitis in mice

Xiaoxiong Zeng, Yamei Yan, Lin-Wu Ran, 2019, Free radical biology & medicine.

Isolation, Characterization and Antitumor Effect on DU145 Cells of a Main Polysaccharide in Pollen of Chinese Wolfberry

Yamei Yan, Lin-Wu Ran, Lu Lu, 2018, Molecules.

(-)-5-O-(3-O-β-d-Glucopyranosylcaffeoyl)-quinic acid from the fruits of Lycium barbarum L. var. auranticarpum K. F. Ching: Purification, identification and in vitro bioactivities.

Xiaoxiong Zeng, Xuhui Kan, Yamei Yan, 2022, Food Chemistry.

Study on the synergistic protective effect of Lycium barbarum L. polysaccharides and zinc sulfate on chronic alcoholic liver injury in rats

Xuebo Liu, Yamei Yan, Lu Lu, 2019, Food science & nutrition.

In vitro digestion under simulated saliva, gastric and small intestinal conditions and fermentation by human gut microbiota of polysaccharides from the fruits of Lycium barbarum.

Xiaoxiong Zeng, Yamei Yan, Lu Lu, 2019, International journal of biological macromolecules.

Effects of polysaccharides from bee collected pollen of Chinese wolfberry on immune response and gut microbiota composition in cyclophosphamide-treated mice

Xiaoxiong Zeng, Yamei Yan, Lu Lu, 2020 .

Modulating effects of polysaccharides from the fruits of Lycium barbarum on the immune response and gut microbiota in cyclophosphamide-treated mice.

Xiaoxiong Zeng, Yamei Yan, Lin-Wu Ran, 2019, Food & function.

Zeaxanthin Dipalmitate-Enriched Emulsion Stabilized with Whey Protein Isolate-Gum Arabic Maillard Conjugate Improves Gut Microbiota and Inflammation of Colitis Mice

Xiaoxiong Zeng, Zhuqing Dai, Xuhui Kan, 2022, Foods.

The effects of ecological factors on the chemical compounds in Lycium barbarum L.

Yamei Yan, Lu Lu, J. Mi, 2020, Acta Physiologiae Plantarum.

Simulated Digestion and Fermentation in Vitro by Human Gut Microbiota of Polysaccharides from Bee Collected Pollen of Chinese Wolfberry.

Xiaoxiong Zeng, Yamei Yan, Lu Lu, 2018, Journal of agricultural and food chemistry.

Antioxidant and immunomodulatory activities in vitro of polysaccharides from bee collected pollen of Chinese wolfberry.

Xiaoxiong Zeng, Yamei Yan, Lu Lu, 2020, International journal of biological macromolecules.

Transcriptome-wide association study reveals cholesterol metabolism gene Lpl is a key regulator of cognitive dysfunction

Lu Lu, Fuyi Xu, Jia Mi, 2022, Frontiers in Molecular Neuroscience.

Modulation of gut microbiota and hypoglycemic/hypolipidemic activity of flavonoids from the fruits of Lycium barbarum on high-fat diet/streptozotocin-induced type 2 diabetic mice.

Xiaoxiong Zeng, Yamei Yan, Lu Lu, 2022, Food & function.

Antitumor effects of pollen polysaccharides from Chinese wolfberry on DU145 cells via the PI3K/AKT pathway in vitro and in vivo.

Yamei Yan, Lu Lu, J. Mi, 2019, International journal of biological macromolecules.

Identification of the regulatory mechanism of ACE2 in COVID-19–induced kidney damage with systems genetics approach

Xuri Li, Lu Lu, Fuyi Xu, 2023, Journal of Molecular Medicine.

2-O-β-D-Glucopyranosyl- L-ascorbic acid, an ascorbic acid derivative isolated from the fruits of Lycium barbarum L., ameliorates high fructose-induced neuroinflammation in mice: involvement of gut microbiota and leaky gut

Xiaoxiong Zeng, Yamei Yan, Lu Lu, 2023, Food Science and Human Wellness.

The polysaccharides from the fruits of Lycium barbarum ameliorate high-fat and high-fructose diet-induced cognitive impairment via regulating blood glucose and mediating gut microbiota.

Xiaoxiong Zeng, Yamei Yan, Lu Lu, 2023, International journal of biological macromolecules.

Water extract of goji berries improves neuroinflammation induced by a high-fat and high-fructose diet based on the bile acid-mediated gut-brain axis pathway.

Xiaoxiong Zeng, Yamei Yan, Lu Lu, 2023, Food & function.

Petunidin-3-O-[rhamnopyranosyl-(trans-p-coumaroyl)]-5-O-(β-D-glucopyranoside), the main anthocyanin from the fruits of Lycium ruthenicum Murray, enhances the lifespan of Caenorhabditis elegans by activating DAF-16 and improving the gut microbiota

Xiaoxiong Zeng, Yamei Yan, Lu Lu, 2024, Food Bioscience.

In vivo absorption and fecal excretion of polysaccharides from the fruits of Lycium barbarum L. in rats through fluorescence labeling`.

Xuhui Kan, Yamei Yan, Lu Lu, 2024, International journal of biological macromolecules.

A comprehensive review of goji berry processing and utilization

Yamei Yan, Lu Lu, J. Mi, 2023, Food science & nutrition.