Xu-Ming Huang
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Explore the profile of Xu-Ming Huang including associated specialties, affiliations and a list of published articles.
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26
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271
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Recent Articles
11.
Lai B, Du L, Hu B, Wang D, Huang X, Zhao J, et al.
BMC Plant Biol
. 2019 Feb;
19(1):62.
PMID: 30732564
Background: Maturation of litchi (Litchi chinensis) fruit is characterized by dramatic changes in pigments in the pericarp and flavor compounds in the aril. Among them, the biosynthesis of anthocyanins is...
12.
Zhou L, Li H, Wang J, Deng Z, Shan Y, Tan S, et al.
Medicine (Baltimore)
. 2018 Sep;
97(38):e12470.
PMID: 30235742
This research was aimed to explore correlation of gene polymorphisms of CD36 and ApoE with susceptibility of Alzheimer disease (AD).This study was a case-control study. Two hundred eleven AD hospitalized...
13.
Song W, Chen W, Yi J, Wang H, Huang X
Front Plant Sci
. 2018 Jan;
8:2228.
PMID: 29375603
Calcium (Ca) deficiency in fruit causes various physiological disorders leading to quality loss. However, disorders related to Ca deficiency are not simply caused by a shortage of calcium supply. Ca...
14.
Wu Z, Zhang J, Zhao J, Li J, Huang X, Wang H
J Exp Bot
. 2017 Dec;
69(7):1649-1661.
PMID: 29281092
Although methylated cyclitols constitute a major proportion of the carbohydrates in many plant species, their physiological roles and biosynthetic pathway are largely unknown. Quebrachitol (2-O-methyl-chiro-inositol) is one of the major...
15.
Zhou L, Chen D, Huang X, Long F, Cai H, Yao W, et al.
Front Cell Neurosci
. 2017 Oct;
11:281.
PMID: 29033786
β-Amyloid protein (Aβ) is thought to cause neuronal loss in Alzheimer's disease (AD). Aβ treatment promotes the re-activation of a mitotic cycle and induces rapid apoptotic death of neurons. However,...
16.
Wu Z, Yang Z, Li J, Chen H, Huang X, Wang H
Int J Food Sci Nutr
. 2016 Jun;
67(7):762-72.
PMID: 27314889
The available components in the flesh of litchi seem insufficient to interpret its wide and significant physiological effects. Some unusual compounds, including myo-inositol, inositol methyl derivatives and γ-aminobutyric acid (GABA)...
17.
Li X, Zhang J, Wu Z, Lai B, Huang X, Qin Y, et al.
Physiol Plant
. 2015 Oct;
156(2):139-149.
PMID: 26419221
Anthocyanins generate the red color in the pericarp of Litchi chinensis. UDP-glucose: flavonoid 3-O-glycosyltransferase (UFGT, EC. 2.4.1.91) stabilizes anthocyanidin by attaching sugar moieties to the anthocyanin aglycone. In this study,...
18.
Wang T, Zhang H, Wu Z, Li J, Huang X, Wang H
Plant Cell Physiol
. 2014 Nov;
56(2):377-87.
PMID: 25432972
The post-phloem unloading pathway and the mechanism of sugar accumulation remain unclear in litchi fruit. A combination of electron microscopy, transport of phloem-mobile symplasmic tracer (carboxyfluorescein, CF) and biochemical and...
19.
Zhang H, Wei Y, Shen J, Lai B, Huang X, Ding F, et al.
Plant Cell Rep
. 2014 Jul;
33(10):1723-35.
PMID: 25023873
Comparative transcriptome analysis of litchi ( Litchi chinensis Sonn.) buds at two developmental stages revealed multiple processes involving various phytohormones regulating floral initiation, and expression of numerous flowering-related genes. Floral...
20.
Lai B, Li X, Hu B, Qin Y, Huang X, Wang H, et al.
PLoS One
. 2014 Jan;
9(1):e86293.
PMID: 24466010
The red coloration of litchi fruit depends on the accumulation of anthocyanins. The anthocyanins level in litchi fruit varies widely among cultivars, developmental stages and environmental stimuli. Previous studies on...