Yaoguang Chang

Ph. D., Associate Professor

College of Food Science and Engineering

Ocean University of China

Qingdao, China, 266003

Email: changyg@ouc.edu.cn

Tel: 86-532-8203-2597

2001.09-2005.07B.E. Ocean University of China, P.R.China.

2005.09-2010.07 Ph.D.Ocean University of China, P.R.China.

2006.11-2006.12Visiting andTraining Nippon Suisan Kaisha, Ltd., Tokyo, Japan

2010.07-2013.12Assistant ProfessorOcean University of China, P.R.China.

2014.01-Associate ProfessorOcean University of China, P.R.China.

  2014.10-2015.10Visiting Scholar University of Massachusetts, U.S.A.

   My current studies focus on carbohydrate polymers from marine food resources. Published research includes papers on the following topics:

   i) Preparation of polysaccharides and oligosaccharides - developing novel and industrial feasible techniques for extracting polysaccharide from natural marine food resources (such as sea cucumber, sea urchin, shellfish and algae) and their processing waste; discovering and cloning glycoside hydrolases for preparing oligosaccharides from polysaccharides. Study results in this field are expected to facilitate the production of marine carbohydrates in a more effective and environment-friendly fashion. To date, 3 patents have been authorized.

   ii) Structure and physicochemical properties of marine carbohydrates -clarifying primary structure, chain conformation and crystalline structure of carbohydrates by using a combination of up-to-date techniques, including 1D&2D NMR, MS/MS, LC-MS, HPSEC-MALLS, IR, X-ray diffraction, AFM, TEM, and computer simulation (MD); characterizing rheological, thermal and electrical properties of marine polysaccharides. Those studies would give insight into the molecular basis of the functionality of marine carbohydrates. In this field, my group have a particular interest in a kind of sulfated polysaccharides called fucoidan, of which various bioactivities have been verified.

   iii) Structure-bioactive relationship – investigating bioactivities of marine carbohydrates in preventing life-style related diseases, such as ethanol-induced gastric ulcer, and insulin resistance, using in vitro and in vivo models; establishing relationship between the bioactive performance and the structural features (e.g. sulfation pattern, molecular mass, chain conformation). The aim of above studies is providing directions for the rational design and manufacture of functional foods based on marine carbohydrates.

   iv) Interaction of polysaccharides and other ingredients or components in food matrix – elucidating the interaction between polysaccharides and other constituent blocks of food. The ongoing projects are on the aggregation of emulsion induced by marine polysaccharides, and the influence of the polysaccharides on gastrointestinal fate of emulsion-based food products. This part of work is beneficial to the design of healthful food with higher stability and quality.

1. 1. Yaoguang Chang, David Julian McClements (2016). Influence of emulsifier type on the in vitro digestion of fish oil-in-water emulsions in the presence of an anionic marine polysaccharide (fucoidan): Caseinate, whey protein, lecithin, or Tween 80. Food Hydrocolloids, 61, 92-101. (Dec. 2016) (SCI, IF 4.090)

2. 2. Yaoguang Chang, David Julian McClements (2016). Characterization of mucin – lipid droplet interactions: Influence on potential fate of fish oil-in-water emulsions under simulated gastrointestinal conditions. Food Hydrocolloids, 56, 425-433. (SCI, IF 4.090)

3. 3. Yaoguang Chang, Yanfang Hu, Long Yu, David Julian McClements, Xiaoqi Xu, Guanchen Liu, Changhu Xue (2016). Primary structure and chain conformation of fucoidan extracted fromsea cucumber Holothuria tubulosa. Carbohydrate Polymers, 136, 1091–1097. (SCI, IF 4.074)

4. 4. Yaoguang Chang, Yanfang Hu, David Julian McClements (2016). Competitive adsorption and displacement of anionic polysaccharides (fucoidan and gum arabic) on the surface of protein-coated lipid droplets. Food Hydrocolloids, 52, 820-826. (SCI, IF 4.090)

5. 5. Feng Chen, Yaoguang Chang*, Shujun Dong, Changhu Xue (2016). Wenyingzhuangia fucanilytica sp. nov., a sulfated fucan utilizing bacterium isolated from shallow coastal seawater. International Journal of Systematic and Evolutionary Microbiology, 66, 1-6.

6. 6. Xiaoqi Xu, Changhu Xue, Yaoguang Chang∗, Jun Wang, Kunhao Jiang (2016). Chain conformational and physicochemical properties of fucoidans from sea cucumber. Carbohydrate Polymers, 152, 433–440.

7. 7. Xiaoqi Xu, Changhu Xue, Yaoguang Chang∗, Feng Chen, Jun Wang (2016). Conformational and physicochemical properties of fucosylated chondroitin sulfate from sea cucumber Apostichopus japonicas. Carbohydrate Polymers, 152, 26–32.

8. 8. Yaoguang Chang, David Julian McClements (2015). Interfacial deposition of an anionic polysaccharide (fucoidan) on protein-coated lipid droplets: Impact on the stability of fish oil-in-water emulsions. Food Hydrocolloids, 51, 252-260. (SCI, IF 4.090)

9. 9. Long Yu, Changhu Xue, Yaoguang Chang, Yanfang Hu, Xiaoqi Xu, Lei Ge, Guanchen Liu (2015). Structure and rheological characteristics of fucoidan from sea cucumber Apostichopus japonicas. Food Chemistry, 180, 71-76. (SCI, IF 3.391)

10. 10. Long Yu, Lei Ge, Changhu Xue, Yaoguang Chang*, Cuiyu Zhang, Xiaoqi Xu, Yanchao Wang (2014). Structural study of fucoidan from sea cucumber Acaudina molpadioides: A fucoidan containing novel tetrafucose repeating unit. Food Chemistry, 142, 197-200. (SCI, IF 3.391)

11. 11. Long Yu, Changhu Xue, Yaoguang Chang*, Xiaoqi Xu, Lei Ge, Guanchen Liu, Yanchao Wang (2014). Structure elucidation of fucoidan composed of a novel tetrafucose repeating unit from sea cucumber Thelenota ananas. Food Chemistry, 146, 113-119. (SCI, IF 3.391)

12. 12. Shiwei Hu, Yaoguang Chang¹, Min He, Jingfeng Wang, Yuming Wang, and Changhu Xue (2014).Fucosylated Chondroitin Sulfate from Sea Cucumber Improves Insulin Sensitivity via Activation of PI3K/PKB Pathway. Journal of Food Science, 79 (7), H1424-1429. (SCI, IF 1.791)

13. 13. Long Yu, Xiaoqi Xu, Changhu Xue, Yaoguang Chang*, Lei Ge, Yanchao Wang, Cuiyu Zhang, Guanchen Liu, Chen He. Enzymatic preparation and structural determination of oligosaccharides derived from sea cucumber (Acaudina molpadioides) fucoidan. Food chemistry, 2013, 139: 702-709. (SCI，IF 3.259)

14. 14. Yanchao Wang, Yaoguang Chang¹, Long Yu, Cuiyu Zhang, Xiaoqi Xu, Yong Xue, Zhaojie Li,Changhu Xue. Crystalline structure and thermal property characterization of chitin from Antarctic krill (Euphausia superba). Carbohydrate Polymers, 2013, 92: 90-97. (SCI，IF 3.479)

15. 15. Yanchao Wang, Wei Su, Cuiyu Zhang, Changhu Xue, Yaoguang Chang*, Xiaolin Wu, Qingjuan Tang, Jingfeng Wang. Protective effect of sea cucumber (Acaudina molpadioides) fucoidan against ethanol-induced gastric damage. Food Chemistry, 2012, 133:1414-1419. (SCI ，IF 3.334)

16. 16. Y. Chang, C. Xue, Q. Tang, D. Li, X. Wu and J. Wang. Isolation and characterization of a sea cucumber fucoidan utilizing marine bacterium. Letters in Applied Microbiology, 2010, 50: 301–307. (SCI，IF 1.647)

Food Nutrition and Functional Food (2011-2012, 2 credits): nutritional function and of nutrients in foods and  corresponding deficiency diseases; non-nutrients and phytochemicals; designing functional food.