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Featured researches published by Wen-Jye Yen.


Food Chemistry | 2002

Antioxidant activity of sesame coat.

Lee-Wen Chang; Wen-Jye Yen; Shiow Chyn Huang; Pin-Der Duh

The antioxidant activity of ethanolic extracts of sesame coat (EESC) was investigated. The antioxidant activity (91.4%) of 1.0 mg EESC was equal to 1.0 mg tocopherol (90.5%) but was weaker than 1.0 mg butylated hydroxyanisole (98.6%) on peroxidation of linoleic acid. EESC showed an inhibitory effect against the formation of thiobarbituric acid reactive substances (TBARS) in a liposome model system. EESC at 10.0 mg exhibited a 94.9% scavenging effect on α,α-diphenyl-β-picrylhydrazyl radicals and marked reducing power, indicating that EESC acts as a primary antioxidant. The extracts, at a dose of 1.0 mg, showed a 50.0% scavenging effect on the hydroxyl radical. EESC also exhibited a metal-binding ability. Sesamin and sesamolin, the lignan substances, were found in EESC, by HPLC analysis. In addition, chromatographic analysis demonstrated that phenolic compounds and tetranortriterpenoids, which had positive reactions with β-carotene, indicating antioxidant activity, are present in EESC. According to these results, termination of free radical reaction, metal-binding ability and quenching of reactive oxygen are suggested to be, in part, responsible for the antioxidant activity of EESC.


Food Chemistry | 2013

Cytoprotective effect of white tea against H2O2-induced oxidative stress in vitro

Wen-Jye Yen; Charng-Cherng Chyau; Chia-Pu Lee; Heuy-Ling Chu; Lee-Wen Chang; Pin-Der Duh

The protective effect of water extracts of white tea (WEWT) on oxidative stress in vitro is investigated. WEWT, like water extracts of green tea (WEGT) and water extracts of Pu-erh tea (WEPT), demonstrates a marked inhibition of the oxidation of liposome, albumin and LDLmodel systems. WEWT protects against H2O2-induced cytotoxicity, in a dose-dependent manner. The inhibition of ROS generation and MDA formation by WEWT in H2O2-induced Clone 9 cells parallels the effects on cell viability. Moreover, GSH and antioxidant enzymes may play an important role in the protective effect that is associated with H2O2-induced oxidative stress. The HPLC-DAD and HPLC-MS/MS analysis, shows that sixteen bioactive compounds are present in WEWT, which may partially account for its protective effect against oxidative insult. These results suggest that the mechanism of the protective actions of WEWT is related to its antioxidant potential and the maintenance of the normal redox status of the cell.


Journal of Agricultural and Food Chemistry | 2012

Antiproliferative Activity and Apoptosis Induction of Eucalyptus Citriodora Resin and Its Major Bioactive Compound in Melanoma B16F10 Cells

Pin-Der Duh; Zong-Tsi Chen; Shwu-Woan Lee; Tsuey-Pin Lin; Ya-Ting Wang; Wen-Jye Yen; Ling-Feng Kuo; Heuy-Ling Chu

Antiproliferative activity and apoptosis induction of ethyl acetate of Eucalyptus citriodora resin (EAEER), and its major bioactive compound in melanoma B16F10 cells were investigated. 6-[1-(p-Hydroxy-phenyl)ethyl]-7-O-methyl aromadendrin (HEMA), a flavanol derivative, was isolated from EAEER and identified on the basis of its mass and NMR spectra. The results from MTT assay showed high antiproliferative effects of EAEER and HEMA on B16F10 cells. Moreover, EAEER- and HEMA-induced cell apoptosis was association with the decrease in the mitochondrial transmembrane potentials (Δψ(m)), increase in Bax/Bcl-2 ratio, and activation of caspase-3. Cells treated with EAEER and HEMA generated intracellular reactive oxygen species (ROS) and nitric oxide (NO), indicating that ROS and RNS play important roles in the induction of apoptosis in B16F10 cells. Taken together, EAEER and its major bioactive compound, HEMA, inhibited the proliferation of B16F10 cells via apoptosis and may be a potential antimelanoma agent.


Journal of Agricultural and Food Chemistry | 2005

Antioxidant Properties of Roasted Coffee Residues

Wen-Jye Yen; Bor-Sen Wang; Lee-Wen Chang; Pin-Der Duh


Journal of Agricultural and Food Chemistry | 2004

Effects of Pu-erh Tea on Oxidative Damage and Nitric Oxide Scavenging

Pin-Der Duh; Gow-Chin Yen; Wen-Jye Yen; Bor-Sen Wang; Lee-Wen Chang


Lwt - Food Science and Technology | 2007

Antimutagenic and antimicrobial activities of pu-erh tea

She-Ching Wu; Gow-Chin Yen; Bor-Sen Wang; Chih-Kwang Chiu; Wen-Jye Yen; Lee-Wen Chang; Pin-Der Duh


Journal of Agricultural and Food Chemistry | 2001

Antioxidant effects of water extracts from barley (Hordeum vulgare L.) prepared under different roasting temperatures.

Pin-Der Duh; Gow-Chin Yen; Wen-Jye Yen; Lee-Wen Chang


Lwt - Food Science and Technology | 2005

Antioxidant activity of peanut seed testa and its antioxidative component, ethyl protocatechuate

Wen-Jye Yen; Lee-Wen Chang; Pin-Der Duh


Journal of Agricultural and Food Chemistry | 2003

Identification of an Antioxidant, Ethyl Protocatechuate, in Peanut Seed Testa

Shiow Chyn Huang; Gow-Chin Yen; Lee-Wen Chang; Wen-Jye Yen; Pin-Der Duh


Lwt - Food Science and Technology | 2008

Protective effects of pu-erh tea on LDL oxidation and nitric oxide generation in macrophage cells

Bor-Sen Wang; Hui Mei Yu; Lee-Wen Chang; Wen-Jye Yen; Pin-Der Duh

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Pin-Der Duh

Chia Nan University of Pharmacy and Science

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Lee-Wen Chang

Chia Nan University of Pharmacy and Science

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Bor-Sen Wang

Chia Nan University of Pharmacy and Science

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Gow-Chin Yen

National Chung Hsing University

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Chia-Pu Lee

Chia Nan University of Pharmacy and Science

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Heuy-Ling Chu

Chia Nan University of Pharmacy and Science

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Hui Mei Yu

Chia Nan University of Pharmacy and Science

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She-Ching Wu

National Chiayi University

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Shiow Chyn Huang

Chia Nan University of Pharmacy and Science

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Zong-Tsi Chen

Chia Nan University of Pharmacy and Science

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