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Yaping Gao,Yunhee Jo,Namhyeok Chung,Song-Yi Gu,Yong-Jin Jeong,Joong-Ho Kwon 한국식품영양과학회 2017 Preventive Nutrition and Food Science Vol.22 No.1
Physicochemical properties of Fujian Yongchun aged vinegar (FYAV) and Shanxi mature vinegar (SMV) were compared in terms of the fermentation methods applied and aging periods (3, 5, 8, and 10 years), and combined E-nose/E-tongue analyses were performed to assess their flavors. Compared with submerged fermentation-derived FYAV, solid-state fermentation-derived SMV showed higher values of pH, brix, soluble solids, total phenolic content, and antioxidant activity, but not total acidity or total organic acids. Aging period resulted in an increase in pH, total phenolic content, and antioxidant activity. Principal component analysis based on E-tongue/E-nose analyses was performed to distinguish between the vinegars produced by different fermentation methods and under aging periods. Solid-state fermentation and an aging process were considered good techniques for vinegar brewing, considering the various organic acids and high levels of total phenolics and antioxidant activity.
Gao, Yaping,Jo, Yunhee,Chung, Namhyeok,Gu, Song-Yi,Jeong, Yong-Jin,Kwon, Joong-Ho The Korean Society of Food Science and Nutrition 2017 Preventive Nutrition and Food Science Vol.22 No.1
Physicochemical properties of Fujian Yongchun aged vinegar (FYAV) and Shanxi mature vinegar (SMV) were compared in terms of the fermentation methods applied and aging periods (3, 5, 8, and 10 years), and combined E-nose/E-tongue analyses were performed to assess their flavors. Compared with submerged fermentation-derived FYAV, solid-state fermentation-derived SMV showed higher values of pH, brix, soluble solids, total phenolic content, and antioxidant activity, but not total acidity or total organic acids. Aging period resulted in an increase in pH, total phenolic content, and antioxidant activity. Principal component analysis based on E-tongue/E-nose analyses was performed to distinguish between the vinegars produced by different fermentation methods and under aging periods. Solid-state fermentation and an aging process were considered good techniques for vinegar brewing, considering the various organic acids and high levels of total phenolics and antioxidant activity.
한국, 중국, 일본산 시판 천연발효 쌀식초의 이화학적 품질 및 항산화 활성 비교
정남혁(Namhyeok Chung),조윤희(Yunhee Jo),까오야핑(Yaping Gao),구송이(Song-Yi Gu),정용진(Yong-Jin Jeong),권중호(Joong-Ho Kwon) 한국식품영양과학회 2015 한국식품영양과학회지 Vol.44 No.12
쌀식초(rice vinegar, RV)는 쌀, 찹쌀, 현미 등을 주원료로 발효되며, 쌀을 주식으로 하는 아시아 지역에서 조미료로 이용되어 왔다. 본 연구에서는 한국산(KRV1~4), 중국산(CRV1~2), 일본산(JRV1~4) 시판 천연발효 쌀식초 10종을 구입하여 이들의 품질을 비교하였다. 식초의 적정산도에 대한 나라별 기준은 한국(식품공전) 4~29%, 중국(GB) 3.5% 이상, 일본(JAS) 4.2% 이상으로 10종의 시료는 모두 이 기준을 만족하였고, KRV(5.07~6.27%)가 CRV(4.67~4.84%) 및 JRV(4.64~4.84%)에 비해 유의적으로 높은 값을 나타내었다. 쌀식초의 주요 유기산으로 acetic acid와 succinic acid를 포함한 6종이 분석되었고 유리아미노산으로 30종이 분석되었으며, 한국산의 경우 alanine, 중국산의 경우 phenylalanine과 aspartic acid, 일본산의 경우 leucine 과 alanine이 주요 성분으로 확인되었다. 한편 생리활성물질인 γ-aminobutyric acid는 KRV1에서 유의적으로 높게 분석되었다. 총 폴리페놀은 KRV1에서 가장 높은 함량을 나타내었고, 이 시료의 DPPH 및 ABTS 라디칼 소거 활성 또한 유의적으로 높게 확인되었다. 천연발효 쌀식초의 이화학적 품질은 원료의 종류 및 함량, 발효방법, 숙성 여부에 따라 차이를 나타내었고, 현미를 사용하여 1년 이상 정치발효 한 KRV1에서 가장 높은 아미노산 함량 및 항산화 활성이 확인되었다. Rice vinegar (RV) is primarily made from fermented rice or rice wine in Korea, China, and Japan. Ten commercially available naturally-fermented rice vinegars produced in Korea (KRV1∼4), China (CRV1∼2), and Japan (JRV1∼4) were comparatively investigated for their physicochemical properties and antioxidant activities. KRV showed a significantly higher total acidity range (5.07∼6.27) than both CRV (4.67∼4.84) and JRV (4.64∼4.84). These acidity ranges corresponded with respective standards of each country: Korea (Food Code), China (GB), and Japan (JAS). Six different organic acids were detected in RVs; acetic acid and succinic acid were the most prominent. Thirty different amino acids were detected in RVs, and main identified amino acids were alanine (KRV), phenylalanine and aspartic acid (CRV), and leucine and alanine (JRV). γ-Aminobutyric acid was detected at high concentration in KRV1. KRV1 showed maximum total phenolic content, and DPPH and ABTS radical scavenging activities of samples were also determined with significantly increasing tendency. KRV1 (produced from brown rice with aging period of >1 year) exhibited the highest free amino acid content and antioxidant activity as compared to CRV and JRV.
A Brucella Omp16 Conditional Deletion Strain Is Attenuated in BALB/c Mice
( Feijie Zhi ),( Jiaoyang Fang ),( Weifang Zheng ),( Junmei Li ),( Guangdong Zhang ),( Dong Zhou ),( Yaping Jin ),( Aihua Wang ) 한국미생물 · 생명공학회 2022 Journal of microbiology and biotechnology Vol.32 No.1
Brucella spp. are facultative intracellular pathogens that invade, survive and proliferate in numerous phagocytic and non-phagocytic cell types, thereby leading to human and animal brucellosis. Outer membrane proteins (Omps) are major immunogenic and protective antigens that are implicated in Brucella virulence. A strain deleted of the omp16 gene has not been obtained which suggests that the Omp16 protein is vital for Brucella survival. Nevertheless, we previously constructed an omp16 conditional deletion strain of Brucella, ΔOmp16. Here, the virulence and immune response elicted by this strain were assessed in a mouse model of infection. Splenomegaly was significantly reduced at two weeks post-infection in ΔOmp16-infected mice compared to infection with the parental strain. The bacterial load in the spleen also was significantly decreased at this post-infection time point in ΔOmp16-infected mice. Histopathological changes in the spleen were observed via hematoxylineosin staining and microscopic examination which showed that infection with the ΔOmp16 strain alleviated spleen histopathological alterations compared to mice infected with the parental strain. Moreover, the levels of humoral and cellular immunity were similar in both ΔOmp16-infected mice and parental strain-infected mice. The results overall show that the virulence of ΔOmp16 is attenuated markedly, but that the immune responses mediated by the deletion and parental strains in mice are indistinguishable. The data provide important insights that illuminate the pathogenic strategies adopted by Brucella.
Omp16, a conserved peptidoglycan-associated lipoprotein, is involved in Brucella virulence in vitro
Feijie Zhi,Dong Zhou,Junmei Li,Lulu Tian,Guangdong Zhang,Yaping Jin,Aihua Wang 한국미생물학회 2020 The journal of microbiology Vol.58 No.9
Brucella, the bacterial agent of common zoonotic brucellosis, primarily infects specific animal species. The Brucella outer membrane proteins (Omps) are particularly attractive for developing vaccine and improving diagnostic tests and are associated with the virulence of smooth Brucella strains. Omp16 is a homologue to peptidoglycan-associated lipoproteins (Pals), and an omp16 mutant has not been generated in any Brucella strain until now. Very little is known about the functions and pathogenic mechanisms of Omp16 in Brucella. Here, we confirmed that Omp16 has a conserved Pal domain and is highly conserved in Brucella. We attempted to delete omp16 in Brucella suis vaccine strain 2 (B. suis S2) without success, which shows that Omp16 is vital for Brucella survival. We acquired a B. suis S2 Omp16 mutant via conditional complementation. Omp16 deficiency impaired Brucella outer membrane integrity and activity in vitro. Moreover, inactivation of Omp16 decreased bacterial intracellular survival in macrophage RAW 264.7 cells. B. suis S2 and its derivatives induced marked expression of IL-1β, IL-6, and TNF-α mRNA in Raw 264.7 cells. Whereas inactivation of Omp16 in Brucella enhanced IL-1β and IL-6 expression in Raw 264.7 cells. Altogether, these findings show that the Brucella Omp16 mutant was obtained via conditional complementation and confirmed that Omp16 can maintain outer membrane integrity and be involved in bacterial virulence in Brucella in vitro and in vivo. These results will be important in uncovering the pathogenic mechanisms of Brucella.
Yan, Changzeng,Xue, Xiaolan,Zhang, Wenjun,Li, Xiaojie,Liu, Juan,Yang, Songyuan,Hu, Yi,Chen, Renpeng,Yan, Yaping,Zhu, Guoyin,Kang, Zhenhui,Kang, Dae Joon,Liu, Jie,Jin, Zhong unknown 2017 Nano energy Vol.39 No.-
<P><B>Abstract</B></P> <P>To produce hydrogen and oxygen from photocatalytic overall splitting of pure water provides a promising green route to directly convert solar energy to clean fuel. However, the design and fabrication of high-efficiency photocatalyst is challenging. Here we present that by connecting different nanostructures together in a rational fashion, components that cannot individually split water into H<SUB>2</SUB> and O<SUB>2</SUB> can work together as efficient photocatalyst with high solar-to-hydrogen (STH) energy conversion efficiency and avoid the use of any sacrificial reagent. Specifically, Te/SnS<SUB>2</SUB>/Ag artificial nanoleaves (ANLs) consist of ultrathin SnS<SUB>2</SUB> nanoplates grown on Te nanowires and decorated with numerous Ag nanoparticles. The appropriate band structure of Te/SnS<SUB>2</SUB> p-n junctions and the surface plasmon resonance of Ag nanoparticles synergistically enhance the quantum yield and separation efficiency of electron-hole pairs. As a result, Te/SnS<SUB>2</SUB>/Ag ANLs enable visible-light driven overall water-splitting without any sacrificial reagent and exhibit high H<SUB>2</SUB> and O<SUB>2</SUB> production rates of 332.4 and 166.2μmolh<SUP>−1</SUP>, respectively. Well-preserved structure after long-term measurement indicates its high stability. It represents a feasible approach for direct H<SUB>2</SUB> production from only sunlight, pure water, and rationally-designed ANL photocatalysts.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Te/SnS<SUB>2</SUB>/Ag ANLs heterostructure is prepared to catalyze overall water splitting. </LI> <LI> The catalyst show impressive H<SUB>2</SUB> and O<SUB>2</SUB> production rate under visible light. </LI> <LI> The structure and efficiency of catalyst shows no degradation after 10 days. </LI> </UL> </P> <P><B>Graphical abstract</B></P> <P>[DISPLAY OMISSION]</P>