Chang Yaoguang

1.Personal Profile

Name: Chang Yaoguang

Education: Doctor

Title: Professor

Office telephone: 0532-82032597

Email: changyg@ouc.edu.cn

2.Teaching course 

Nutrition I

3. Research direction

Take marine polysaccharide as the key point to carry out the research and development of marine food. Current main research directions include:

1) Development of research tools and methods for marine polysaccharides

The relative lag of polysaccharide analysis methods has made polysaccharide a difficult and weak point in current food science research. In view of this bottleneck, I started from genome big data to carry out gene mining, supplemented by genetic engineering to obtain tool enzymes and probes of marine polysaccharides (more than 200 have been mastered, realizing full coverage of characteristic marine polysaccharides; a new family of glycosidic hydrolase has been found), and developed a series of new methods such as enzymatic quantification of marine polysaccharides, enzymatic fingerprints, structural analysis of enzyme+glycomics, and in situ visualization, It provides solutions for the analysis of marine polysaccharides in various scenarios. Integrate and build the Marine Carbohydrate Toolbox (homepage: http://www.oucmcat.cn ）And actively carry out the development of analytical kits (some of which have been productized).

2) Study on the Multilayer Structure and Structure Activity Relationship of Marine Polysaccharides and Marine Foods

The primary structure and advanced structure of fucoidan, a characteristic functional component of sea cucumber, were clarified with enzyme as the key tool, and the structure activity relationship of fucoidan in sea cucumber (protecting gastric mucosa, interfering with insulin resistance, constructing nutrient delivery system, etc.) was systematically studied. In the aspect of food structure research, the distribution pattern of sea cucumber polysaccharide was found out, and the pearl bracelet supramolecular structure model of sea cucumber chondroitin sulfate and collagen fiber was proposed; The heterogeneity of sea cucumber collagen fibers was revealed, and a list of sea cucumber structural proteins was constructed.

3) Precise development of marine food and marine polysaccharide products

Guided by the basic research achievements, we have accurately developed new marine food and marine polysaccharide products, especially in the deep processing of sea cucumber and seaweed, the extraction of marine polysaccharide, controllable enzymatic hydrolysis, oligosaccharide oriented preparation and molecular assembly.

4.Research results

Project situation

1. Fok Ying tung Education Foundation of the Ministry of Education, Foundation for Young Teachers in Colleges and Universities, supramolecular structure of the body wall of the imitation sea cucumber, 2020-2022, under research, hosted;

2. General program of National Natural Science Foundation of China, 31671883, Basic Research on Building a Multilayer Emulsion based Food Nutrition Transport System Using Fucan Sulfate, 2017.01-2020.12, concluded and hosted;

3. Youth Talent Promotion Project of China Association for Science and Technology, YESS20150150152015.01-207.12, concluded and hosted;

paper

1. Guangning Chen, Long Yu, Yuying Zhang, Yaoguang Chang*, Yanyan Liu,Jingjing Shen, Changhu Xue. Utilizing heterologously overexpressed endo-1,3-fucanase to investigate thestructure of sulfated fucan from sea cucumber (Holothuria hilla). Carbohydrate Polymers, 2021, 272: 118480.

2. Yanqi Li, Yanchao Wang, Lei Zhang, Ziyi Yan, Jingjing Shen, Yaoguang Chang*, Jingfeng Wang*. ι‑Carrageenan tetrasaccharide from ι‑carrageenan inhibits islet β cell apoptosis via the upregulation of glp‑1 to inhibit the mitochondrial apoptosis pathway. Journal of Agricultural and Food Chemistry, 2021, 69: 212−222.

3. Feifei Shi, XuejianTian, David Julian McClements, Yaoguang Chang*, Jingjing Shen, Changhu Xue. Influence of molecular weight of an anionic marine polysaccharide (sulfated fucan) on the stability and digestibility of multilayer emulsions: Establishment of structure-function relationships. Food Hydrocolloids, 2021, 113: 106418.