张泽生
食品营养学
个性化签名
- 姓名:张泽生
- 目前身份:
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学术头衔:
博士生导师
- 职称:-
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学科领域:
食品科学技术基础学科
- 研究兴趣:食品营养学
张泽生,男,1956年3月生,天津市人。1982年取得天津科技大学(原天津轻工业学院)食品工程专业学士学位;1987年取得天津科技大学食品营养专业硕士学位;2001年取得香港中文大学食品营养专业博士学位。2002年曾任香港中文大学生物化学系博士后研究员。现任天津科技大学食品工程与生物技术学院副院长、教授、博士研究生导师。兼任天津市食物与营养咨询指导委员会委员、天津市食品学会理事、国家发改委项目评审专家。
张泽生教授多年从事食品营养学的科研与教学工作,曾参加并完成了75国家攻关项目“儿童矿物质添加剂—营养骨粉的研究”;主持并完成了天津市“酪蛋白酸钠的中试研究”项目;参加了酪蛋白酸钠国家标准的制定;主持并完成大连市“天然山楂汁的研究与开发”项目,该项目获大连市科技进步三等奖;主持并完成了大连市“天然黄桃汁的研究与开发”项目,该项目获大连市科技进步三等奖、科技开发一等奖;参加并完成天津市“辣椒红色素中试研究”项目,获天津市科技发明一等奖;参加并完成了香港研究资助局,伟伦基金和香港工业支援资助项目“山楂对心血管疾病作用临床前研究”(经费800万港币),主持并完成了天津市星火计划项目“营养蛋白粉”。目前正在主持天津市“葡萄深加工产品的开发”、“金银花活性物质的研究”、国家教委项目“山楂抗氧化活性的研究”、天津市科委科技公关重点项目“功能性营养蛋白粉”、植物提取物基地集成建设、番茄加工废弃物的再生开发利用等。张泽生教授对天然产物的抗氧化活性和降血脂及机理的研究造诣较深,成果多次在美国和英国专业期刊发表。
近五年发表论文20余篇,其中有10余篇被SCI收录,索引最多文章20次以上。
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263
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成果数
7
【期刊论文】Hawthorn Fruit Is Hypolipidemic in Rabbits Fed a High Cholesterol Diet1
张泽生, Zesheng Zhang, Walter K. K. Ho, Yu Huang, * Anthony E. James, † Lik Wang Lam† and Zhen-Yu Chen
American Society for Nutritional Sciences. (2002) 5-10,-0001,():
-1年11月30日
The present study examined the hypolipidemic activity of hawthorn fruit. New Zealand white rabbits were fed one of three diets, a reference diet with no cholesterol added (NC), a high cholesterol diet (1g/100g, HC) and a HC diet supplemented with 2g/100g hawthorn fruit powder (HC-H). After 12 wk, serum total cholesterol (TC) and triacylglycerols (TG) were 23.4 and 22.2% lower, respectively, in the hawthorn fruit group compared with the HC rabbits (P﹤0.05). Hawthorn supplementation led to 50.6% less cholesterol accumulation in aorta (P﹤0.05) and 23-95% greater excretion of neutral and acidic sterols (P﹤0.05). Supplementation of hawthorn fruit did not affect the activities of hepatic 3-hydroxy-3-methyl glutaryl coenzyme A reductase (HMG-CoA-R) or cholesterol 7 -hydroxylase (CH) but it suppressed the activity of intestinal acyl CoA:cholesterol acyltransferase (ACAT, P ﹤0.05). The results suggest that the mechanism by which hawthorn fruit decreases serum cholesterol involves, at least in part, the inhibition of cholesterol absorption mediated by down-regulation of intestinal ACAT activity. J. Nutr. 132: 5-10, 2002.
cholesterol, Crataegus pinnatifida, hawthorn fruit, rabbits, triglycerides
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张泽生, Zesheng Zhang a, Walter K.K. Ho a, Yu Huang b, Zhen-Yu Chen a, *
Z. Zhang et al./Food Research International 35(2002)885-891,-0001,():
-1年11月30日
The present study was to investigate the mechanisms by which hawthorn fruit lowers serum cholesterol in hamsters. The control group was fed a semisynthetic diet containing 0.1% cholesterol while the tested group was maintained on the same diet but supplemented with 0.5% hawthorn fruit aqueous ethanolic extract for 4 weeks. Serum total cholesterol (TC) and triacylglycerols (TG) were decreased by 10 and 13%, respectively, in hawthorn fruit group as compared with the control (P<0.05). Supplementation of hawthorn fruit aqueous ethanolic extract led to greater excretion of both neutral and acidic sterols. Further enzymatic assays suggest the mechanisms by which hawthorn fruit decreases serum cholesterol involve a greater excretion of bile acids mediated by up-regulation of hepatic cholesterol 7α-hydroxylase (CH) activity, and an inhibition of cholesterol absorption mediated by down-regulation of intestinal acyl CoA:cholesterol acyltransferase (ACAT) activity.
Cholesterol, Crataegus pinnatifida, Hawthorn fruit, Hamster, Triglyceride
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【期刊论文】Characterization of antioxidants present in hawthorn fruits
张泽生, Zesheng Zhang a, Qi Chang b, Min Zhu b, Yu Huang c, Walter K.K. Ho a, Zhen-Yu Chen a, *
Zhang et al./Journal of Nutritional Biochemistry 12(2001)144-152,-0001,():
-1年11月30日
Hawthorn fruit extract has been shown to have many health benefits including being cardiovascular protective, hypotensive and hypocholesterolemic. The present study was carried out to characterize further the antioxidants of hawthorn fruit and their effect on the oxidation of human low density lipoprotein (LDL) and α-tocopherol. The dry hawthorn fruit was extracted successively with ether, ethyl acetate, butanol and water. The ethyl acetate fraction was only effective in inhibition of Cu+2-mediated LDL oxidation. The column chromatographic separation led to isolation of eight pure compounds; namely, ursolic acid, hyperoside, isoquercitrin, epicatechin, chlorogenic acid, quercetin, rutin and protocatechuic acid. All of these phenolic compounds, except ursolic acid, were protective to human LDL from Cu+2-mediated LDL oxidation. They were also effective in preventing the peroxy free radical-induced oxidation of α-tocopherol in human LDL. The inhibitory effect of these compounds on oxidation of LDL and α-tocopherol was dose-dependent at concentrations ranging from 5 to 40µM. In addition, supplementation of 2% hawthorn fruit powder significantly elevated serum α-tocopherol by 18-20% in rats fed a 30% polyunsaturated canola oil diet, as compared with the control. The present results suggest that part of the mechanism for cardiovascular protective effects of hawthorn fruit might also involve the direct protection to human LDL from oxidation or indirect protection via maintaining the concentration of α-tocopherol in human LDL.
Flavonoid, Hawthorn fruit, Low density lipoprotein, α-Tocopherol
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【期刊论文】ENDOTHELIUM-DEPENDENT RELAXATION INDUCED BY HAWTHORN EXTRACT IN RAT MESENTERIC ARTERY
张泽生, Z.Y. Chen, Z.S. Zhang, K.Y. Kwan, M. Zhu, W.K.K. Ho, and Y. Huang
Hawthorn and Vasorelaxation 63 22(1998)1983-1991,-0001,():
-1年11月30日
The extract prepared from hawthorn (Crataegus fruit) was examined for its relaxant effect in rat isolated mesenteric arteries. Hawthorn extract induced concentrationdependent relaxation of the U46619-precontracted artery with an IC50 of 0.22
hawthorn, crataegus fruit, relaxation, endothelium, nitric oxide, artery
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【期刊论文】Theaflavins in Black Tea and Catechins in Green Tea Are Equally Effective Antioxidants1
张泽生, Lai Kwok Leung, Yalun Su, Ruoyun Chen, † Zesheng Zhang, Yu Huang* and Zhen-Yu Chen
American Society for Nutritional Sciences. (2001) 2248-2251,-0001,():
-1年11月30日
Green tea catechins, including (-)-epicatechin (EC), (-)-epicatechin gallate (ECG), (-)-epigallocatechin (EGC) and (-)-epigallocatechin gallate (EGCG), are oxidized and dimerized during the manufacture of black tea and oolong tea to form orange-red pigments, theaflavins (TF), a mixture of theaflavin (TF1), theaflavin-3-gallate (TF2A), theaflavin-3*-gallate (TF2B) and theaflavin-3,3*-digallate (TF3). The present study was designed to compare the antioxidant activities of individual TF with that of each catechin using human LDL oxidation as a model. All catechins and TF tested inhibited Cu12-mediated LDL oxidation. Analysis of the thiobarbituric acid-reactive substances (TBARS) and conjugated dienes produced during LDL oxidation revealed that the antioxidant activity was in the order: TF3>ECG>EGCG≥TF2B≥TF2A>TF1≥ EC>EGC. Four TF derivatives also demonstrated a dose-dependent antioxidant activity in Cu+2-mediated LDL oxidation at concentrations of 5-40mmol/L. These results demonstrate that the TF present in black tea possess at least the same antioxidant potency as catechins present in green tea, and that the conversion of catechins to TF during fermentation in making black tea does not alter significantly their freeradical-scavenging activity. J. Nutr. 131: 2248-2251, 2001.
black tea, catechins, green tea, low density lipoprotein, oxidation, theaflavins.,
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【期刊论文】Antioxidative Activity of Green Tea Catechin Extract Compared with That of Rosemary Extract
张泽生, Zhen-Yu Chen a, *, Li-Ya Wang a, Ping Tim Chan a, Zesheng Zhang a, Hau Yin Chung a, and Chao Liang b
JAOCS 75 9(1998)1141-1145 ,-0001,():
-1年11月30日
This study compared the antioxidative activity of green tea catechin (GTC) extract with that of rosemary extract in canola oil, pork lard, and chicken fat. The GTC extract was obtained from jasmine and longjing green teas and mainly consisted of four epicatechin isomers including (−)epigallocatechin gallate (EGCG), (−)epigallocatechin (EGC), (−)epicatechin (EC), and (−)epicatechin gallate (ECG). The oxidation was conducted at 100±2℃ by monitoring oxygen uptake. The oxygen consumption test demonstrated that GTC extract was much more effective than the rosemary extract against lipid oxidation in canola oil, pork lard, and chicken fat under the conditions of the present study. Together with our previous study which showed that GTC extract was more protective than butylated hydroxytoluene as an antioxidant, these results suggest that GTC as a mixture of EGCG, EGC, EC, and ECG may serve as an antioxidant in processed foods.
Canola oil, chicken fat, epicatechin, green tea, jasmine tea, longjing, pork lard, rosemary.,
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【期刊论文】Stabilizing Effect of Ascorbic Acid on Green Tea Catechins
张泽生, Zhen-Yu Chen *, † Qin Yan Zhu, † Yeun Fan Wong, † Zesheng Zhang, † and Hau Yin Chung‡
J. Agric. Food Chem. 46 7(1998)2512-2516,-0001,():
-1年11月30日
Green tea catechins (GTCs) as a mixture of (-)-epicatechin (EC), (-)-epicatechin gallate (ECG), (-)-epigallocatechin (EGC), and (-)-epigallocatechin gallate (EGCG) possess a variety of biological activities. We have previously studied the stability of GTCs either as a mixture or as individual epicatechin derivatives in various pH, demonstrating that GTCs as a mixture in alkaline solutions were extremely unstable and degraded almost completely in a few minutes, whereas in acidic solutions (pH<4) they were very stable. For the pH ranging from 4 to 7, the stability of GTCs was inversely associated with the pH value of the incubation solutions. The present study examined the effect of ascorbic acid and citric acid on the stability of GTCs incubated in sodium phosphate buffer (pH =7.42). Ascorbic acid added to the incubation mixture significantly increased the stability of GTCs whereas citric acid exhibited no effect. Four epicatechin derivatives examined demonstrated varying stability, with EGCG and EGC being equally instable and EC and ECG being relatively stable. The addition of ascorbic acid significantly increased the stability of all four derivatives, particularly EGC and EGCG. The present results, although not directly transferable to in vivo conditions, may suggest that the presence of ascorbic acid may stabilize the GTCs in the intestine where the pH is neutral or alkaline before absorption.
Catechin, epicatechin, epicatechin gallate, epigallocatechin gallate, epigallocatechin, longjing tea
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