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Progress in fabrication of one-dimensional catalytic materials by electrospinning technology
Silong Zhu,Longhui Nie 한국공업화학회 2021 Journal of Industrial and Engineering Chemistry Vol.93 No.-
Electrospinning technology is regarded as a simple, versatile, and cost-efficient approach in fabricatingone-dimensional (1D) nanomaterials in a large scale. The prepared 1Dfiberous materials byelectrospinning technology possess the merits of large specific surface area, tunable chemicalcomposition, morphology,fiber diameter and high porosity, causing them to be extensively appliedin thefield of catalysis. In this review, wefirstly have a brief introduction to the working principle ofelectrospinning technology and the influence factors to the electrospun materials. Then, we highlight theinvestigations of various 1D electrospunfiberous catalytic materials in the applications of photocatalysis,thermocatalysis, electrocatalysis, and the relations between catalytic properties with composition,unique 1D structure and morphology as well as related catalytic mechanisms are summarized anddiscussed. Finally, a conclusion is presented and future work is prospected.
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Nutrigenomics reveals potential genetic underpinning of diverse taste preference of Chinese men
Zhouhai Zhu,Junpu Mei,Silong Sun,Sheming Lu,Meng Li,Ying Guan,Ying Chen,Yuqiong Xu,Tao Zhang,Fengxue Shi,Xuemei Li,Mingming Miao,Shancen Zhao,Qian Gao,Qili Mi,Ping Tang,Jianhua Yao 한국유전학회 2021 Genes & Genomics Vol.43 No.6
Background Taste preference varies geographically in China. However, studies on Chinese people’s taste preference in different regions of China are limited, and are lack of research on the mechanism of diferences in taste preference, especially in genetics. Objective This study aims to investigate the characteristics of taste preference of Chinese men, and estimate whether diverse taste preference in Chinese have genetic underpinning. Methods We conducted a questionnaire survey on taste preferences on 1076 males from 10 regions of China, and collected another 1427 males from the same regions which genotyped by microarray. We compared the correlation between diferent taste preference, and evaluated the correlation between the mutation frequency of inhouse database and diferent taste preference. The putative taste-preference-related genes were further utilized to estimate the candidate relationship on gene and gene network in diferent taste preference. Results There was a correlation between diferent taste preferences in Chinese men. We found 31 SNPs associated with 6 kind of taste preferences. These SNPs located within or nearby 36 genes, and the tastes associated with 4 of these genes (TRPV1, AGT, ASIC2 and GLP1R) are consistent with the previous studies. Moreover, in diferent tastes which were suggested to be associated with each other, some putative related genes were the same or in the same gene network, such as pathways related with blood pressure, response to stimulus and nervous system. Conclusions This study indicates that the diverse taste preference of Chinese men may have genetic underpinning.
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