RISS 학술연구정보서비스

검색
다국어 입력

http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.

변환된 중국어를 복사하여 사용하시면 됩니다.

예시)
  • 中文 을 입력하시려면 zhongwen을 입력하시고 space를누르시면됩니다.
  • 北京 을 입력하시려면 beijing을 입력하시고 space를 누르시면 됩니다.
닫기
    인기검색어 순위 펼치기

    RISS 인기검색어

      검색결과 좁혀 보기

      선택해제
      • 좁혀본 항목 보기순서

        • 원문유무
        • 등재정보
        • 학술지명
        • 주제분류
        • 발행연도
        • 작성언어
        • 저자
          펼치기

      오늘 본 자료

      • 오늘 본 자료가 없습니다.
      더보기
      • 무료
      • 기관 내 무료
      • 유료
      • KCI등재

        Wild Rosa roxburghii Tratt Juices Grown at Different Altitudes Regulate Blood Glucose in Type 1 Diabetic Mice via the PI3K/Akt Pathway

        Yuping Zhu,Suzhen Zhai,Bei Li,Ziyi Zhao,Jiao Xie,Tingyuan Ren 한국식품영양과학회 2023 Journal of medicinal food Vol.26 No.11

        To explore hypoglycemic effect of wild Rosa roxburghii tratt (RRT) juice at different altitudes on type 1diabetes mellitus (T1DM). The T1DM mouse model was induced by streptozotocin (STZ), and the experiment included anormal group (NC), model group (MC), wild RRT juice groups high (HF), medium (MF), low altitude (DF) and cultivatedcontrol group (PC). During experiment, food intake, water intake, body weight, and fasting blood glucose were measured. After 28 days of administration, glucose tolerance, glycogen level, lipid profiles, and antioxidation levels in serum and liverwere measured, and histomorphological changes of liver and kidney were observed by hematoxylin and eosin staining. The results showed that wild RRT juice reduced blood glucose level, alleviated liver and kidney tissue damage, improvedglucose and lipid metabolism disorders and attenuated oxidative damage in T1DM mice. Western blot showed that wild RRTjuice at grown at different altitudes significantly increased protein abundance of PI3K, Akt, and GLUT2 in liver of T1DMmice. In conclusion, wild RRT juice from different altitudes improved glucose and lipid metabolism disorders and oxidativedamage in T1DM mice, which may be attributed to activation of PI3K/Akt pathway. Overall effect: MF > PC > HF > DF.

      • A Novel Image Encryption Scheme based on the LSM Chaotic System

        Congxu Zhu,Yuping Hu,Xinran Zhou 보안공학연구지원센터 2014 International Journal of Security and Its Applicat Vol.8 No.6

        The Logistic-Sine map (LSM) chaotic system is introduced by combing the Logistic map (LM) and Sin map (SM). The bifurcation diagrams show that the chaotic range of LSM is much larger than these of the Logistic or Tent maps. Complexity characteristics of Logistic map, Sine map and Logistic-Sine map are analyzed based on C0 algorithm. The results show that C0 complexity value of the LSM is the largest one among the three. Then, a novel image encryption scheme based on the LSM chaotic system was proposed. First, the positions of image pixels are shuffled through swapping positions randomly by using chaotic values. The permutation sequences are ralated to plain-images by introducing the plaintext feedback technique. Second, the diffusion procedure with LSM is introduced to diffuse the image, which is composed of two rounds. The experimental results and analysis by using several security measures show that the proposed image encryption scheme has high security and efficiency.

      • KCI등재

        Structural and functional properties of Maillard-reacted casein phosphopeptides with different carbohydrates

        Meng Yuan,Yu Cao,Haoyang Zheng,Kunlin Chen,Yuping Lu,Jing Wang,Liqin Zhu,Ming Chen,Zhipeng Cai,Yonggen Shen 한국식품과학회 2024 Food Science and Biotechnology Vol.33 No.7

        This study used glucose, fructose, maltose and dextran to explore the effects of different carbohydrates on the Maillard reaction of casein phosphopeptides (CPP). The color parameter results showed that heating time from 1 to 5 h led to brown color, which was consistent with the observed increased in browning intensity. Fourier transform infrared spectroscopy results verified that four carbohydrates reacted with CPP to produce Maillard conjugates. Fluorescence spectroscopy showed that the Maillard reaction changed the tertiary structure of CPP by decreasing the intrinsic fluorescence intensity and surface hydrophobicity compared with the CPP-carbohydrate mixture. At the same time, the Maillard reaction effectively improved the emulsifying properties, reducing power and DPPH radical scavenging activity of CPP. Furthermore, this study also found that glucose and fructose improved CPP more than maltose and dextran. Therefore, monosaccharides have good potential in modifying CPP via the Maillard reaction.

      연관 검색어 추천

      이 검색어로 많이 본 자료

      활용도 높은 자료

      해외이동버튼