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Dan Li,Xiaolei Li,Xiaolin Ding,Kwan-Hwa Park 한국식품과학회 2008 Food Science and Biotechnology Vol.17 No.1
The use of tartary buckwheat flour as a source of dietary rutin has been limited because of the enzymatic degradation of rutin during the dough-making process, which results in a bitter taste. A variety of pretreatment regimes, including heating, steaming, boiling, and extruding, were evaluated in relation to the inactivation of the rutin-degrading enzyme responsible for rutin loss and color change during dough-making. Steaming (120 sec), boiling (90 sec) buckwheat grains, or extruding (180 rpm/min at 140℃) the flour resulted in the retention of >85% of the original rutin and eliminated the bitter taste in the hydrated flours. In contrast, dry heating at 140℃ for 9 min or microwaving at 2,450MHz for 3 min did not reduce the rutin loss, and the bitter taste remained. Unlike in the flour, the rutin degradation in water-soaked grains was insignificant at room temperature. Moreover, the samples treated by steaming, boiling, or extrusion were darker and more reddish in color.
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Dan Li,Xiaolin Ding,Xiaolei Li 한국식품과학회 2010 Food Science and Biotechnology Vol.19 No.3
Tartary buckwheat, a healthy food, is associated with a reduced risk of certain human chronic diseases;however, its bioactive components are unknown. This study used high performance liquid chromatographyphotodiode array-mass spectroscopy (HPLC-PDA-MS) to identify the flavonoids in flavonoid-rich fractions (FRFs)from tartary buckwheat grain and tested antioxidative capacity of FRFs to confirm their bioactivity. Ultraviolet (UV) absorption and electrospray ionization (ESI−) MS/MS spectra identified several flavonols in the embryo,endosperm, testa, and hull, including the predominant flavonoid rutin and minor flavonoids quercetin 3-Orutinoside-3'-O-β-glucopyranoside, kaempferol 3-O-rutinoside,and quercetin. Tartary buckwheat FRFs extended the Rancimat induction period of lard less than common buckwheat FRF did, while their scavenging rate of DPPH free radicals exceeded that of common buckwheat FRF and rutin. These results indicate that tartary buckwheat FRFs from the grains have potential health benefits.
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( Qingwei Zeng ),( Xiaoqin Wu ),( Jiangchuan Wang ),( Xiaolei Ding ) 한국미생물 · 생명공학회 2017 Journal of microbiology and biotechnology Vol.27 No.4
Phosphate-solubilizing bacteria (PSB) have the ability to dissolve insoluble phosphate and enhance soil fertility. However, the growth and mineral phosphate solubilization of PSB could be affected by exogenous soluble phosphate and the mechanism has not been fully understood. In the present study, the growth and mineral phosphate-solubilizing characteristics of PSB strain Burkholderia multivorans WS-FJ9 were investigated at six levels of exogenous soluble phosphate (0, 0.5, 1, 5, 10, and 20 mM). The WS-FJ9 strain showed better growth at high levels of soluble phosphate. The phosphate-solubilizing activity of WS-FJ9 was reduced as the soluble phosphate concentration increased, as well as the production of pyruvic acid. Transcriptome profiling of WS-FJ9 at three levels of exogenous soluble phosphate (0, 5, and 20 mM) identified 446 differentially expressed genes, among which 44 genes were continuously up-regulated when soluble phosphate concentration was increased and 81 genes were continuously down-regulated. Some genes related to cell growth were continuously up-regulated, which would account for the better growth of WS-FJ9 at high levels of soluble phosphate. Genes involved in glucose metabolism, including glycerate kinase, 2-oxoglutarate dehydrogenase, and sugar ABC-type transporter, were continuously down-regulated, which indicates that metabolic channeling of glucose towards the phosphorylative pathway was negatively regulated by soluble phosphate. These findings represent an important first step in understanding the molecular mechanisms of soluble phosphate effects on the growth and mineral phosphate solubilization of PSB.
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Zhang, Yajing,Zhu, Yuan,Wang, Kangjun,Li, Da,Wang, Dongping,Ding, Fu,Meng, Dan,Wang, Xiaolei,Choi, Chuljin,Zhang, Zhidong Elsevier 2018 Journal of magnetism and magnetic materials Vol.456 No.-
<P><B>Abstract</B></P> <P>Cobalt carbides (Co<SUB>2</SUB>C and Co<SUB>3</SUB>C) nanocomposites exhibit interesting hard magnetic property, controlled synthesis of individual phase facilitates to clarify the magnetism of each, but it is difficult to obtain the single phase. We present a new approach to address this issue via a polyol refluxing process, using cobalt laurate as the precursor. The single phase Co<SUB>2</SUB>C magnetic nanochains self-assembled by nanoparticles are synthesized. The precursor is the key factor for controlling the growth kinetics of the Co<SUB>2</SUB>C nanochains. Cobalt, instead of cobalt carbides, is produced if cobalt chloride, acetate and acetylacetonate replace cobalt laurate as the precursor, respectively. The evolution of the growth process has been studied. In the formation of Co<SUB>2</SUB>C, first fcc-Co produces, then it transforms into Co<SUB>2</SUB>C by carbon diffusion process, and the produced carbon first exists in disordered state and then a small amount of them transforms into graphite. Saturation magnetization (<I>Ms</I>) of Co<SUB>2</SUB>C nanochains obtained at 300 °C for 20, 60, and 180 min are 27.1, 18.9, and 10.9 emu g<SUP>−1</SUP>, respectively. The decrease of <I>Ms</I> caused by increasing carbon content, and the carbon content are much larger than the stoichiometric ratio value of Co<SUB>2</SUB>C (9.2 wt%). The Co<SUB>2</SUB>C nanochains have mesoporous pore of 3.8 nm and the specific surface area of 48.6 m<SUP>2</SUP> g<SUP>−1</SUP>.</P> <P><B>Highlights</B></P> <P> <UL> <LI> The Co<SUB>2</SUB>C magnetic nanochains are synthesized using cobalt laurate as the precursor in TEG. </LI> <LI> The precursor of cobalt laurate is the key factor for controlling the growth kinetics of Co<SUB>2</SUB>C nanochains. </LI> <LI> Ms of Co<SUB>2</SUB>C nanochains obtained at 300 °C for 20, 60, and 180 min are 27.1, 18.9, and 10.9 emu g<SUP>−1</SUP>, respectively. </LI> <LI> The decrease of Ms is caused by increasing carbon content with increasing reaction time. </LI> </UL> </P> <P><B>Graphical abstract</B></P> <P>We present a new approach to obtain single phase Co<SUB>2</SUB>C nanochains by using cobalt laurate as the precursor.</P> <P>[DISPLAY OMISSION]</P>
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