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Article ; Online: Phytochemicals and Antioxidant Capacities of Young Citrus Fruits Cultivated in China

Haitian Fang / Huiling Zhang / Xiaobo Wei / Xingqian Ye / Jinhu Tian

Molecules, Vol 27, Iss 16, p

2022 Volume 5185

Abstract: Fruits of six varieties of young citrus cultivated in China were collected for phytochemical composition analysis and antioxidant activity determination. The phenolic acids, synephrine, flavone, and flavanone were analyzed using HPLC, and the total ... ...

Abstract	Fruits of six varieties of young citrus cultivated in China were collected for phytochemical composition analysis and antioxidant activity determination. The phenolic acids, synephrine, flavone, and flavanone were analyzed using HPLC, and the total phenolic content and antioxidant capacity were determined by Folin-Ciocalteu, Ferric ion reducing antioxidant power (FRAP), 2,2- 1,1-diphenyl-2-picrylhydrazyl (DPPH), and 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) analysis. The results indicated that Ougan variety had the highest total phenolic content (125.18 GAE mg/g DW), followed by the Huyou variety (107.33 mg/g DW), while Wanshuwenzhoumigan variety had the lowest (35.91 mg/g DW). Ferulic acid was the most dominant soluble phenolic acid in the selected young citrus, followed by p -coumaric acid and p -hydroxybenzoic acid, whereas nobiletin and tangeretin were the most abundant flavones in the Ponkan, Ougan, and Wanshuwenzhoumigan varieties. Antioxidant capacity that measured by ABTS, FRAP, and DPPH showed similar trends and was positively correlated with the total phenolic and total flavonoid contents ( p < 0.05). Considering the high content of phenolics in the young fruits of Ougan and Huyou variety, those two varieties might be potential resources for extracting phytochemicals for health promotion.
Keywords	young citrus ; phenolic acids ; flavonoids ; antioxidant activity ; correlation ; Organic chemistry ; QD241-441
Language	English
Publishing date	2022-08-01T00:00:00Z
Publisher	MDPI AG
Document type	Article ; Online
Database	BASE - Bielefeld Academic Search Engine (life sciences selection)

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Article: Site-directed mutagenesis improves the practical application of L-glutamic acid decarboxylase in

Fengmin, Liu / Heng, Zhang / Xiangjun, Zhang / Xiaobo, Wei / Huiyan, Liu / Haitian, Fang

Engineering in life sciences

2023 Volume 23, Issue 4, Page(s) e2200064

Abstract: γ-Aminobutyric acid (GABA) is a kind of non-proteinogenic amino acid which is highly soluble in water and widely used in the food and pharmaceutical industries. Enzymatic conversion is an efficient method to produce GABA, whereby glutamic acid ... ...

Abstract	γ-Aminobutyric acid (GABA) is a kind of non-proteinogenic amino acid which is highly soluble in water and widely used in the food and pharmaceutical industries. Enzymatic conversion is an efficient method to produce GABA, whereby glutamic acid decarboxylase (GAD) is the key enzyme that catalyzes the process. The activity of wild-type GAD is usually limited by temperature, pH or biotin concentration, and hence directional modification is applied to improve its catalytic properties and practical application. GABA was produced using whole cell transformation of the recombinant strains
Language	English
Publishing date	2023-03-09
Publishing country	Germany
Document type	Journal Article
ZDB-ID	2071199-2
ISSN	1618-2863 ; 1618-0240
ISSN (online)	1618-2863
ISSN	1618-0240
DOI	10.1002/elsc.202200064
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article ; Online: Fermentation by Multiple Bacterial Strains Improves the Production of Bioactive Compounds and Antioxidant Activity of Goji Juice

Yuxuan Liu / Huan Cheng / Huiyan Liu / Ruoshuang Ma / Jiangtao Ma / Haitian Fang

Molecules, Vol 24, Iss 19, p

2019 Volume 3519

Abstract: Microorganisms can be used for enhancing flavors or metabolizing functional compounds. The fermented-food-derived bacterial strains comprising Bacillus velezensis , Bacillus licheniformis , and Lactobacillus reuteri mixed with Lactobacillus rhamnosus and ...

Abstract	Microorganisms can be used for enhancing flavors or metabolizing functional compounds. The fermented-food-derived bacterial strains comprising Bacillus velezensis , Bacillus licheniformis , and Lactobacillus reuteri mixed with Lactobacillus rhamnosus and Lactobacillus plantarum were used to ferment goji berry ( Lycium barbarum L.) juice in this study. The fermentation abilities and antioxidant capacities of different mixtures of multiple strains in goji juice were compared. The results showed that the lactic acid contents increased 9.24−16.69 times from 25.30 ± 0.71 mg/100 mL in goji juice fermented using the SLV ( Lactobacillus rhamnosus , Lactobacillus reuteri , and Bacillus velezensis ), SZP ( Lactobacillus rhamnosus , Lactobacillus plantarum , and Bacillus licheniformis ), and SZVP ( Lactobacillus rhamnosus , Lactobacillus plantarum , Bacillus velezensis , and Bacillus licheniformis ) mixtures, and the protein contents increased 1.31−2.11 times from 39.23 ± 0.67 mg/100 mL. In addition, their contents of volatile compounds increased with positive effects on aroma in the fermented juices. Conversion of the free and bound forms of phenolic acids and flavonoids in juice was influenced by fermentation, and the antioxidant capacity improved significantly. Fermentation enhanced the contents of lactic acid, proteins, volatile compounds, and phenols. The antioxidant capacity was strongly correlated with the phenolic composition.
Keywords	goji juice ; fermentation ; multiple bacterial strains ; volatile compound ; antioxidant capacity ; Organic chemistry ; QD241-441
Language	English
Publishing date	2019-09-01T00:00:00Z
Publisher	MDPI AG
Document type	Article ; Online
Database	BASE - Bielefeld Academic Search Engine (life sciences selection)

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Article ; Online: Effect of Potato Pulp Pectic Polysaccharide on the Stability of Acidified Milk Drinks

Weixuan Sun / Wenhan Yang / Yuxue Zheng / Huiling Zhang / Haitian Fang / Donghong Liu / Xiangli Kong / Shiguo Chen / Xingqian Ye / Jinhu Tian

Molecules, Vol 25, Iss 5632, p

2020 Volume 5632

Abstract: In order to broaden the application of potato pulp pectic polysaccharide (PPP) in stabilizing acidified milk drinks (AMDs) and investigate the stabilizing effect and physical properties of AMDs prepared with PPP, a comparative study was made among PPP, ... ...

Abstract	In order to broaden the application of potato pulp pectic polysaccharide (PPP) in stabilizing acidified milk drinks (AMDs) and investigate the stabilizing effect and physical properties of AMDs prepared with PPP, a comparative study was made among PPP, commercial high methoxyl pectin (HMP) and low methoxyl pectin (LMP). The zeta potential, rheology, particle size and serum separation of AMDs were evaluated after preparing with PPP, HMP and LMP, respectively. Results indicated that PPP led to lower serum separation than LMP (14.65% for AMDs prepared with 0.5% PPP compared to 25.05% for AMDs prepared with 0.5% LMP), but still higher than HMP (9.09% for AMDs prepared with 0.5% HMP). However, narrower particle size distribution and lower viscosity of AMDs was achieved by PPP than by LMP and HMP. PPP can electrostatically adsorb on the surface of casein and its abundant neutral sugar side chains would provide steric hindrance to prevent casein flocculation in AMDs. Our results might provide some new ideas for the application of PPP in improving the stability of AMDs.
Keywords	potato pulp ; acidified milk drinks ; pectic polysaccharide ; casein ; stability ; Organic chemistry ; QD241-441
Subject code	571
Language	English
Publishing date	2020-11-01T00:00:00Z
Publisher	MDPI AG
Document type	Article ; Online
Database	BASE - Bielefeld Academic Search Engine (life sciences selection)

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Article ; Online: Genome-wide assessment of population structure and genetic diversity of Chinese Lou onion using specific length amplified fragment (SLAF) sequencing.

Haitian Fang / Huiyan Liu / Ruoshuang Ma / Yuxuan Liu / Jinna Li / Xiaoyan Yu / Haoyu Zhang / Yali Yang / Guangdi Zhang

PLoS ONE, Vol 15, Iss 5, p e

2020 Volume 0231753

Abstract: Lou onion (Allium fistulosum L. var. viviparum) is an abundant source of flavonols which provides additional health benefits to diseases. Genome-wide specific length amplified fragment (SLAF) sequencing method is a rapidly developed deep sequencing ... ...

Abstract	Lou onion (Allium fistulosum L. var. viviparum) is an abundant source of flavonols which provides additional health benefits to diseases. Genome-wide specific length amplified fragment (SLAF) sequencing method is a rapidly developed deep sequencing technologies used for selection and identification of genetic loci or markers. This study aimed to elucidate the genetic diversity of 122 onion accessions in China using the SLAF-seq method. A set of 122 onion accessions including 107 A.fistulosum L. var. viviparum Makino, 3 A.fistulosum L. var. gigantum Makino, 3 A.mongolicum Regel and 9 A.cepa L. accessions (3 whites, 3 reds and 3 yellows) from different regions in China were enrolled. Genomic DNA was isolated from young leaves and prepared for the SLAF-seq, which generated a total of 1,387.55 M reads and 162,321 high quality SNPs (integrity >0.5 and MAF >0.05). These SNPs were used for the construction of neighbor-joining phylogenetic tree, in which 10 A.fistulosum L. var. viviparum Makino accessions from Yinchuan (Ningxia province) and Datong (Qinghai province) had close genetic relationship. The 3 A.cepa L. clusters (red, white and yellow) had close genetic relationship especially with the 97 A.fistulosum L. var. viviparum Makino accessions. Population structure analysis suggested entire population could be clustered into 3 groups, while principal component analysis (PCA) showed there were 4 genetic groups. We confirmed the SLAF-seq approach was effective in genetic diversity analysis in red onion accessions. The key findings would provide a reference to the Lou onion germplasm in China.
Keywords	Medicine ; R ; Science ; Q
Language	English
Publishing date	2020-01-01T00:00:00Z
Publisher	Public Library of Science (PLoS)
Document type	Article ; Online
Database	BASE - Bielefeld Academic Search Engine (life sciences selection)

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Article ; Online: Physicochemical and Digestion Properties of Potato Starch Were Modified by Complexing with Grape Seed Proanthocyanidins

Zirui Zhang / Jinhu Tian / Haitian Fang / Huiling Zhang / Xiangli Kong / Dongmei Wu / Jiaqi Zheng / Donghong Liu / Xingqian Ye / Shiguo Chen

Molecules, Vol 25, Iss 5, p

2020 Volume 1123

Abstract: Dietary intake of potato starch could induce a dramatic increase in blood glucose and is positively associated with chronic metabolic diseases (type II diabetes, cardiovascular disease, etc.). Grape seed proanthocyanidins (GSP) are known to decrease ... ...

Abstract	Dietary intake of potato starch could induce a dramatic increase in blood glucose and is positively associated with chronic metabolic diseases (type II diabetes, cardiovascular disease, etc.). Grape seed proanthocyanidins (GSP) are known to decrease starch digestion by inhibiting digestive enzymes or changing the physicochemical properties of starch. In the present study, GSP were complexed with potato starch to prepare polyphenol−starch complexes. The physiochemical properties and digestibility of complexes were investigated by in vitro digestion model, X-ray diffraction, differential scanning calorimetry, rapid visco analyzer, Fourier transform infrared spectroscopy as well as texture profile analysis. Results indicated that the peak viscosity, breakdown, trough, and setback of the complexes disappeared, replaced by a special continuous increase in paste viscosity. The complexes showed a lower final viscosity and higher thermal stability with the increasing binding amount of GSP. GSP decreased the hardness of the complexes’ gel significantly. FT-IR indicated that GSP might interact with potato starch through noncovalent forces. Additionally, the complexes also showed a higher content of slowly digestible starch and resistant starch than that of the native starch. Thus, we inferred that the addition of GSP could modify the digestibility of potato starch and be an optional way to modify the starch with lower digestion.
Keywords	proanthocyanidins ; potato starch ; complex ; physicochemical properties ; in vitro digestion ; Organic chemistry ; QD241-441
Subject code	540
Language	English
Publishing date	2020-03-01T00:00:00Z
Publisher	MDPI AG
Document type	Article ; Online
Database	BASE - Bielefeld Academic Search Engine (life sciences selection)

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Article ; Online: Ex-vivo cow rumen fluid fermentation

Haitian Fang / Omar Al-Marashdeh / Huitong Zhou / Andriy Podolyan / Jonathan G. Hickford / Grant R. Edwards / Keith C. Cameron / Long Cheng

Journal of Applied Animal Research, Vol 46, Iss 1, Pp 1272-

changes in microbial populations and fermentation products with different forages

2018 Volume 1279

Abstract: This study investigated the effects of three forage treatments [herbal plantain (PL), ryegrass-white clover pasture (RW) and root crop fodder beet (FB)] on ex-vivo rumen fluid fermentations. Quantitative real-time Polymerase Chain Reaction (qPCR) and PCR- ...

Abstract	This study investigated the effects of three forage treatments [herbal plantain (PL), ryegrass-white clover pasture (RW) and root crop fodder beet (FB)] on ex-vivo rumen fluid fermentations. Quantitative real-time Polymerase Chain Reaction (qPCR) and PCR-single-stranded conformation polymorphism (PCR-SSCP) analyses were undertaken for aliquots collected from the fermentations. The FB treatment had the highest volatile fatty acid (VFA) and lowest pH compared with other treatments. The RW culture that had a higher fibre content, had higher Fibrobacter succinogenes(F. succinogenes) and anaerobic fungi levels when compared with the FB and PL. Protozoans were however the most abundant microorganisms in the FB cultures, and they had the highest water-soluble carbohydrate (WSC) content. The abundance of F. succinogenes increased in the RW fermentation up to 12 h, and the abundance of anaerobic fungi increased in the RW fermentation up to 24 h. In all the treatments, no effect was found on the overall abundance of bacteria. The findings confirmed that changes in rumen microbial community and fermentation products are partly related to the WSC and fibre content of two novel forages (i.e. PL and FB) increasingly used in animal production.
Keywords	Fodder beet ; plantain ; pasture ; microbial population ; VFA ; qPCR ; SSCP ; Veterinary medicine ; SF600-1100
Subject code	660
Language	English
Publishing date	2018-01-01T00:00:00Z
Publisher	Taylor & Francis Group
Document type	Article ; Online
Database	BASE - Bielefeld Academic Search Engine (life sciences selection)

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Article: Existing cell wall fragments modify the thermal properties and hydrolysis of potato starch

Tian, Jinhu / Donghong Liu / Haitian Fang / Huiling Zhang / Robert J. Linhart / Shiguo Chen / Xingqian Ye / Yujing Sun

Food hydrocolloids. 2018 Dec., v. 85

2018

Abstract: The effect of cell wall fragments on the thermal properties and hydrolysis of potato starch were investigated. The relative degree of crystallinity of purified starch and starch with cell wall fragments were 19.7% and 20.7%, respectively. The onset ... ...

Abstract	The effect of cell wall fragments on the thermal properties and hydrolysis of potato starch were investigated. The relative degree of crystallinity of purified starch and starch with cell wall fragments were 19.7% and 20.7%, respectively. The onset temperature (To) and peak temperature (Tp) of the starch with cell wall fragments were much higher than those of purified starch, whereas the △H value of purified starch (9.5 ± 0.5 J/g) was much higher than that of the starch with cell wall fragments (7.6 ± 0.7 J/g). Moreover, slightly lower equilibrium hydrolysis of starch with cell wall fragments (78.8 ± 6.3%) and different morphologies changes between those two samples during heating were also observed. Our study demonstrated that it might be an alternative way to improve or extend the property of potato starch with the remaining of its cell wall fragments.
Keywords	cell walls ; crystal structure ; heat ; hydrocolloids ; hydrolysis ; potato starch ; starch ; temperature ; thermal properties
Language	English
Dates of publication	2018-12
Size	p. 229-232.
Publishing place	Elsevier Ltd
Document type	Article
ZDB-ID	742742-6
ISSN	1873-7137 ; 0268-005X
ISSN (online)	1873-7137
ISSN	0268-005X
DOI	10.1016/j.foodhyd.2018.07.033
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Chromosome-level genome assembly of bunching onion illuminates genome evolution and flavor formation in Allium crops

Nanqiao Liao / Zhongyuan Hu / Jinshan Miao / Xiaodi Hu / Xiaolong Lyu / Haitian Fang / Yi-Mei Zhou / Ahmed Mahmoud / Guancong Deng / Yi-Qing Meng / Kejia Zhang / Yu-Yuan Ma / Yuelin Xia / Meng Zhao / Haiyang Yang / Yong Zhao / Ling Kang / Yiming Wang / Jing-Hua Yang /

Yan-Hong Zhou / Ming-Fang Zhang / Jing-Quan Yu

Nature Communications, Vol 13, Iss 1, Pp 1-

2022 Volume 15

Abstract: Genome evolution of Allium genus and genomic basis underlying the pungency flavor formation remain poorly understood. Here, the authors assemble the genome of bunching onion and conduct population genetics analyses to reveal Allium genome evolution, ... ...

Abstract	Genome evolution of Allium genus and genomic basis underlying the pungency flavor formation remain poorly understood. Here, the authors assemble the genome of bunching onion and conduct population genetics analyses to reveal Allium genome evolution, flavor formation and domestication history.
Keywords	Science ; Q
Language	English
Publishing date	2022-11-01T00:00:00Z
Publisher	Nature Portfolio
Document type	Article ; Online
Database	BASE - Bielefeld Academic Search Engine (life sciences selection)

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Article ; Online: Simultaneous cell disruption and semi-quantitative activity assays for high-throughput screening of thermostable L-asparaginases

Xu Li / Xian Zhang / Shuqin Xu / Hengwei Zhang / Meijuan Xu / Taowei Yang / Li Wang / Haifeng Qian / Huiling Zhang / Haitian Fang / Tolbert Osire / Zhiming Rao / Shangtian Yang

Scientific Reports, Vol 8, Iss 1, Pp 1-

2018 Volume 12

Abstract: Abstract L-asparaginase, which catalyses the hydrolysis of L-asparagine to L-aspartate, has attracted the attention of researchers due to its expanded applications in medicine and the food industry. In this study, a novel thermostable L-asparaginase from ...

Abstract	Abstract L-asparaginase, which catalyses the hydrolysis of L-asparagine to L-aspartate, has attracted the attention of researchers due to its expanded applications in medicine and the food industry. In this study, a novel thermostable L-asparaginase from Pyrococcus yayanosii CH1 was cloned and over-expressed in Bacillus subtilis 168. To obtain thermostable L-asparaginase mutants with higher activity, a robust high-throughput screening process was developed specifically for thermophilic enzymes. In this process, cell disruption and enzyme activity assays are simultaneously performed in 96-deep well plates. By combining error-prone PCR and screening, six brilliant positive variants and four key amino acid residue mutations were identified. Combined mutation of the four residues showed relatively high specific activity (3108 U/mg) that was 2.1 times greater than that of the wild-type enzyme. Fermentation with the mutant strain in a 5-L fermenter yielded L-asparaginase activity of 2168 U/mL.
Keywords	Medicine ; R ; Science ; Q
Subject code	572
Language	English
Publishing date	2018-05-01T00:00:00Z
Publisher	Nature Publishing Group
Document type	Article ; Online
Database	BASE - Bielefeld Academic Search Engine (life sciences selection)

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