Yugui Wang
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Yugui Wang has a total of 15 co-authors. Here are the top co-authors by number of shared publications:
- Hongbing Fan
Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA
2 shared publications - Chuanhe Zhu
College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China
1 shared publication - Cuixia Zhou
School of biology and brewing engineering, Taishan University, Tai'an 271000, PR China
1 shared publication Dan Li
Shandong Medicine Technician College, Tai'an 271000, PR China
1 shared publication- Haimei Liu
College of Food Engineering, Ludong University, Yantai, 264025, PR China
1 shared publication Huiyao Zhang
College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China
1 shared publication
Latest Publications
- 4 February 2026
- Published by Elsevier in Food Chemistry
- Vol. 507, 148281
Microwave time tunes broccoli-stem pectin fine structure and calcium gelation for sustained resveratrol release
- 4 February 2026
- Published by Elsevier in Food Chemistry
- Vol. 507, 148281
Microwave time tunes broccoli-stem pectin fine structure and calcium gelation for sustained resveratrol release
- Open Access
Screening and Identification of Antioxidant Peptides from Sea Cucumber Gonad Proteins and Their Activation of Superoxide Dismutase
The gonad is one of the major byproducts of sea cucumber. Four novel antioxidant peptides (NPWGQ, PGHPF, VPYPR and ATGPQGPAGQRGPAGPTGPTGPAG) were isolated and identified from sea cucumber gonad proteins through enzymatic hydrolysis and antioxidant activity-guided fractionation, bioinformatics approaches and in silico screening. These peptides demonstrated great free radical (2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS))-scavenging activity and notable superoxide dismutase (SOD)-activation capacity. Molecular docking and molecular dynamics simulation data suggested that these peptides could form strong binding with SOD through hydrogen bonding, electrostatic interactions, and hydrophobic interactions. Among these peptides, NPWGQ displayed the most potent antioxidant and SOD-activating effects. Through searching known databases, these peptides did not show potential toxicity and are generally considered safe. The present study provides crucial theoretical support for comprehensively utilizing sea cucumber (Holothuroidea) gonad by-products and generating high-value functional food ingredients or dietary supplements.
Open AccessScreening and Identification of Antioxidant Peptides from Sea Cucumber Gonad Proteins and Their Activation of Superoxide Dismutase
The gonad is one of the major byproducts of sea cucumber. Four novel antioxidant peptides (NPWGQ, PGHPF, VPYPR and ATGPQGPAGQRGPAGPTGPTGPAG) were isolated and identified from sea cucumber gonad proteins through enzymatic hydrolysis and antioxidant activity-guided fractionation, bioinformatics approaches and in silico screening. These peptides demonstrated great free radical (2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS))-scavenging activity and notable superoxide dismutase (SOD)-activation capacity. Molecular docking and molecular dynamics simulation data suggested that these peptides could form strong binding with SOD through hydrogen bonding, electrostatic interactions, and hydrophobic interactions. Among these peptides, NPWGQ displayed the most potent antioxidant and SOD-activating effects. Through searching known databases, these peptides did not show potential toxicity and are generally considered safe. The present study provides crucial theoretical support for comprehensively utilizing sea cucumber (Holothuroidea) gonad by-products and generating high-value functional food ingredients or dietary supplements.