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Antioxidant Properties of Green Tea, Oolong Tea, Black Tea and Pu-erh Tea
Jian-Hui Ye,Jing Jin,Yue-Rong Liang 한국차학회 2015 한국차학회지 Vol.- No.S
The antioxidant properties of green tea, oolong tea, black tea and pu-erh tea were studied using DPPH, ABTS and ORAC assays. Green tea had the strongest antioxidant capacities: 201.504 mg trolox/g for DPPH, 676.117 mg trolox/g for ABTS and 1215.029 mg trolox/g for ORAC. For DPPH and ABTS assays, the kinetics of different teas fitted well with second-order exponential decay equations, and single electron transfer reaction was the major reaction process. For ORAC assay, the decay of fluorescence intensity was accurately predicted by Boltzmann sigmoidal equation, and hydrogen atom transfer reaction was the principal reaction. The antioxidant capacities measured by DPPH, ABTS and ORAC assays were positively correlated to the total phenolics contents in teas, among which (-)-epigallocatechin gallate (EGCg) and (-)-epicatechin (EC) had the highest correlation coefficients with the antioxidant capacities of teas.
Adaptive Fault-Tolerant Neural Control for Large-scale Systems with Actuator Faults
Jian-Ye Gong,Bin Jiang,Qi-Kun Shen 제어·로봇·시스템학회 2019 International Journal of Control, Automation, and Vol.17 No.6
The active adaptive fault-tolerant neural control problem is discussed for large-scale uncertain systems against actuator faults. The unknown interconnections among subsystems are assumed to be nonlinear, not traditional linear. A general actuator fault model is proposed, which integrates bias and gain time-varying faults. Then, based on Lyapunov stability theory, a novel fault diagnostic algorithm and accommodation scheme are proposed, where the assumptions in the existing works are removed and fault-tolerant controller singularity problem is avoided. Finally, simulation results of near space vehicle show the efficiency of the presented control approach.
Jian-Ya Ye,Li Li,Qing-Mao Hao,Yong Qin,Chang-Sheng Ma 대한생리학회-대한약리학회 2020 The Korean Journal of Physiology & Pharmacology Vol.24 No.1
Alzheimer’s disease (AD) is the most common neurodegenerative disorder causing dementia worldwide, and is mainly characterized by aggregated β-amyloid (Aβ). Increasing evidence has shown that plant extracts have the potential to delay AD development. The plant sterol β-Sitosterol has a potential role in inhibiting the production of platelet Aβ, suggesting that it may be useful for AD prevention. In the present study, we aimed to investigate the effect and mechanism of β-Sitosterol on deficits in learning and memory in amyloid protein precursor/presenilin 1 (APP/PS1) double transgenic mice. APP/PS1 mice were treated with β-Sitosterol for four weeks, from the age of seven months. Brain Aβ metabolism was evaluated using ELISA and Western blotting. We found that β-Sitosterol treatment can improve spatial learning and recognition memory ability, and reduce plaque load in APP/PS1 mice. β-Sitosterol treatment helped reverse dendritic spine loss in APP/PS1 mice and reversed the decreased hippocampal neuron miniature excitatory postsynaptic current frequency. Our research helps to explain and support the neuroprotective effect of β-Sitosterol, which may offer a novel pharmaceutical agent for the treatment of AD. Taken together, these findings suggest that β-Sitosterol ameliorates memory and learning impairment in APP/PS1 mice and possibly decreases Aβ deposition.
UNUSUAL ELECTROCHEMICAL RESPONSE OF ELECTROCHEMICAL ETCHING ON MULTIWALLED CARBON NANOTUBES
JIAN-SHAN YE,GUANGQUAN MO,WEI DE ZHANG,XIAO LIU,FWU-SHAN SHEU 성균관대학교(자연과학캠퍼스) 성균나노과학기술원 2008 NANO Vol.3 No.6
Multiwalled carbon nanotubes (MWNTs) can be etched at potentials more positive than 1.7 V versus Ag/AgCl (3 M KCl) in 0.2 M HNO3. The electrochemically etched MWNTs show an increase in electrochemical impedance and sluggish electron transfer kinetics, and lose the electrocatalytic effects toward the oxidation of glucose, H2O2, uric acid (UA) and L-ascorbic acid (L-AA). Transmission electron microscope (TEM) images reveal that the nanotube tips are cut off by electrochemical oxidation. This may lead to the degradation of electrocatalytic ability in the MWNTs. Furthermore, the current response after different electrochemically etched cycles shows that the electrocatalytic ability of the MWNTs toward different molecules can be tuned by etched cycles. For example, five etched cycles leads to the total disappearance of the oxidative response to L-AA, with the remaining over 50% of the UA current response in the L-AA and UA mixture. Thus, electrochemical etching is a simple yet novel way to tune the electrocatalytic reactivity and improve the selectivity of the MWNTs.
Isolation of L-theanine from Tea Solution by Cation Exchange Resin in Batch and Fixed Bed Column
Jian-Hui Ye,Yi-Wen Luo,Hui-Ling Liang,Jian-Liang Lu,Jing Jin,Yue-Rong Liang,Xin-Qiang Zheng,Xian-Yang Luo 한국생물공학회 2011 Biotechnology and Bioprocess Engineering Vol.16 No.2
L-Theanine, a bioactive compound in tea, was isolated from tea solution using cation exchange resin no.732. The adsorption of L-theanine by cation exchange resin no.732 fit the Langmuir isotherm model and was a monolayer molecular interaction process. Thermodynamic studies revealed that the adsorption of L-theanine by resin no.732 was an exothermic and spontaneous physically driven process. The adsorption capacity was influenced by temperature, initial concentration, and pH. The L-theanine adsorption capacity under conditions at room temperature,pH 4.73, and initial L-theanine concentration 18 g/L was 241.731 ± 3.679 mg/g. The Thomas model was fit to describe the column adsorption data at different flow rates and initial concentrations. The L-theanine adsorbed by resin no.732 could be desorbed by 0.134 mol/L Na2HPO4aqueous solution with a recovery rate of 84.96%. These findings indicate that resin no.732 was a promising material for isolating L-theanine from tea solution.
Fast Detection of Mura Defects Based on Modified Watershed Algorithm
Ye Jian Zhang(장엽검),Hyonam Joo(주효남),Joon Seek Kim(김준식) 제어로봇시스템학회 2017 제어·로봇·시스템학회 논문지 Vol.23 No.6
Many kinds of defects show up during the process of manufacturing display panels. However, mura defects are the most difficult to detect using the conventional image processing algorithms. Many factors cause mura defects to appear in display panels. When images are taken using cameras, mura defects normally show up as relatively dark or bright regions with no definite shape, no clear contours, and very low contrast against their surrounding background. When an imaged mura defect is relatively dark compared to its background, it can be considered a water catchment basin when the whole image is visualized in three dimensions (i.e., is topographically interpreted), and such catchment basins can be detected by watershed algorithms. In this paper, for the accurate segmentation of the mura region, the flooding step of the original watershed algorithm is carefully redesigned to detect the mura defect that exists both inside and at the boundary of an image. The depth of the catchment basins is recorded iteratively and then is used to segment the mura defects. The just noticeable difference (JND) technique is used to quantify the level of the mura defects. It is shown, by extensive experiments, that the proposed algorithm performs well, detecting very low-contrast mura defects, and quickly detects defects located anywhere in the image.
Effects of Temperature, Illumination, and Sodium Ascorbate on Browning of Green Tea Infusion
Qian Ye,Hao Chen,Lin Bin Zhang,Jian Hui Ye,Jian Liang Lu,Yue Rong Liang 한국식품과학회 2009 Food Science and Biotechnology Vol.18 No.4
Browning of tea infusion is an obstructive factor influencing shelf life of ready-to-drink green tea. Effects of temperature and illumination on the browning of green tea infusion were investigated. It was shown that both elevated temperature and illumination led to the browning of green tea infusion, but temperature had greater effect on infusion color and level of catechins than illumination. The levels of unoxidized catechins such as (-)-epigallocatechin gallate (EGCg), (-)-epigallocatechin (EGC), (-)-epicatechin gallate (ECg), (-)-epicatechin (EC), and total catechins remaining in the tea infusion were significantly correlated to color parameters of the tea infusion. Sodium ascorbate inhibited the infusion browning by suppressing the oxidation of tea catechins and it is considered to be a more suitable preservative for prolonging shelf life of ready-to-drink green tea than ascorbic acid because it has less effect on tea taste. The effects of temperature and illumination on the epimerization of catechins were also discussed.