Shaojiang Ruan
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Shaojiang Ruan has a total of 9 co-authors. Here are the top co-authors by number of shared publications:
Binxin Cai
College of Life Sciences Ningde Normal University Ningde China
1 shared publicationDelong Chen
College of Life Science, Ningde Normal University, Ningde 352100, China
1 shared publication- Fengfang Zhou
College of Biological Science and Engineering, Ningde Normal University, Ningde 352100, China
1 shared publication Kunhuang Han
College of Life Science, Ningde Normal University, Ningde 352100, China; Engineering Research Center of Mindong Aquatic Product Deep-Processing, Ningde Normal University, Ningde 352100, China
1 shared publication- Liangyin He
College of Marine Sciences, Ningde Normal University, Ningde 352100, China
1 shared publication - Qi Wei
College of Marine Sciences, Ningde Normal University, Ningde 352100, China
1 shared publication
Latest Publications
- 5 March 2024
- Published by Elsevier in Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology
- Vol. 272, 110966
Molecular characterization of adenosine monophosphate deaminase 1 and the correlation analysis between its mRNA expression levels and inosine monophosphate content in large yellow croaker (Larimichthys crocea)
- 5 March 2024
- Published by Elsevier in Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology
- Vol. 272, 110966
Molecular characterization of adenosine monophosphate deaminase 1 and the correlation analysis between its mRNA expression levels and inosine monophosphate content in large yellow croaker (Larimichthys crocea)
- Open Access
- 12 January 2024
- Published by Wiley in Food Science & Nutrition
- Vol. 12 (4) , 2799-2808
Purification, characterization, and antioxidant ability of polysaccharides from Phascolosoma esculentas
The polysaccharide was extracted from Phascolosoma esculenta (PEP). Two purified polysaccharides (PEP‐1 and PEP‐2) were obtained by the column chromatography separation method. The molecular weights of PEP‐1 and PEP‐2 were 33.6 and 5.7 × 103 kDa, respectively. PEP‐1 and PEP‐2 had the same monosaccharides composition, but their molar ratios varied. The in vitro antioxidant activity of the PEP, PEP‐1, and PEP‐2 were investigated by scavenging free radicals like 3‐ethylbenzoth‐iazoline‐6‐sulfonic acid (ABTS), •OH, and 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH). Additionally, the in vivo antioxidant activity of PEP‐1 was examined using the Caenorhabditis elegans (C. elegans) organism. Results showed that PEP‐1 was much more effective than PEP and PEP‐2 at scavenging DPPH, •OH, and ABTS radicals. Additionally, PEP‐1 strengthened C. elegans' ability to endure oxidative stress. PEP‐1 possessed the in vivo antioxidant capacity, including the reactive oxygen species (ROS) content reducing, and protective effect on antioxidant enzyme activities in C. elegans. In summary, PEP, PEP‐1, and PEP‐2 might have the potential to develop as functional foods and clinical medications.
- 12 January 2024
- Published by Wiley in Food Science & Nutrition
- Vol. 12 (4) , 2799-2808
Open AccessPurification, characterization, and antioxidant ability of polysaccharides from Phascolosoma esculentas
The polysaccharide was extracted from Phascolosoma esculenta (PEP). Two purified polysaccharides (PEP‐1 and PEP‐2) were obtained by the column chromatography separation method. The molecular weights of PEP‐1 and PEP‐2 were 33.6 and 5.7 × 103 kDa, respectively. PEP‐1 and PEP‐2 had the same monosaccharides composition, but their molar ratios varied. The in vitro antioxidant activity of the PEP, PEP‐1, and PEP‐2 were investigated by scavenging free radicals like 3‐ethylbenzoth‐iazoline‐6‐sulfonic acid (ABTS), •OH, and 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH). Additionally, the in vivo antioxidant activity of PEP‐1 was examined using the Caenorhabditis elegans (C. elegans) organism. Results showed that PEP‐1 was much more effective than PEP and PEP‐2 at scavenging DPPH, •OH, and ABTS radicals. Additionally, PEP‐1 strengthened C. elegans' ability to endure oxidative stress. PEP‐1 possessed the in vivo antioxidant capacity, including the reactive oxygen species (ROS) content reducing, and protective effect on antioxidant enzyme activities in C. elegans. In summary, PEP, PEP‐1, and PEP‐2 might have the potential to develop as functional foods and clinical medications.