Tag: Autophagy

Xue Hongwei and Lin Wenhui, School of agriculture and biology, Shanghai Jiaotong University, jointly revealed the molecular mechanism of phospholipid acid regulating autophagy
By: Date: 2022-03-23 Categories: foodtechnology Tags: ,

On March 15, 2022, Xue Hongwei research group of School of agriculture and biology of Shanghai Jiaotong University/Shanghai modern seed industry collaborative innovation center and Lin Wenhui research group of School of life science and technology published a research paper in the journal autophagy (2020 if:16.016), revealing that PA competitively inhibits the formation of key complexes of autophagy by binding to glyceraldehyde 3-phosphate dehydrogenase (gapcs) or phosphoglycerate kinase 3 (pgk3), Then inhibit autophagy, which provides important clues for the study of autophagy regulation mechanism.

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Professor Tang Zhaoxin’s group from the School of Veterinary Medicine of South China Agricultural University has made new progress in the study of the molecular mechanism of copper toxicity
By: Date: 2021-09-01 Categories: foodtechnology Tags: ,

Recently, two academic papers of Professor Tang Zhaoxin’s research group from the School of Veterinary Medicine of South China Agricultural University were published in the internationally renowned academic journal Journal of Hazardous Materials (District 1, Chinese Academy of Sciences, IF2020=10.588).

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The Heilongjiang Institute of Chinese Academy of Fishery Sciences identified for the first time”the key amino acid segment of IHNV inducing autophagy”
By: Date: 2021-04-17 Categories: foodtechnology Tags: ,

The”cold water fish disease prevention and control innovation team” of the Heilongjiang Institute of Chinese Academy of Fishery Sciences has made new progress in the study of the interaction mechanism between infectious hematopoietic necrosis virus (IHNV) and the host in my country.

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Postgraduates from the School of Food Science and Technology of Sichuan Agricultural University published papers on the research progress of polyphenol anti-aging
By: Date: 2020-10-21 Categories: foodtechnology Tags: ,

Recently, Wu Min, a 19-level postgraduate student of the Food College of Sichuan Agricultural University, as the first author, and Associate Professor Chen Hong as the corresponding author in the top food journal”Critical Reviews in Food Science and Nutrition” (Chinese Academy of Sciences, TOP journal, IF=6.704) Published online review paper entitled”Potential implications of polyphenols on aging considering oxidative stress, inflammation, autophagy, and gut microbiota”.

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