The Experts below are selected from a list of 360 Experts worldwide ranked by ideXlab platform
Jun-hui Wang - One of the best experts on this subject based on the ideXlab platform.
-
potential of Water Dropwort oenanthe javanica dc powder as an ingredient in beverage functional thermal dissolution and dispersion properties after superfine grinding
Powder Technology, 2019Co-Authors: Mingming Tang, Hanju Sun, Xiaodong Cao, Jun-hui WangAbstract:Dried Water Dropwort (Oenanthe javanica DC.) was treated by coarse and superfine grindings, respectively. Four particle sizes Water Dropwort powders (WDPs) of 250-150, 150-75, 75-38 and < 38 μm were sieved, then the corresponding particle size, color, chemical components, thermal, functional, dissolution and dispersion properties were investigated. Results showed that the surface area, greenness, brightness, and soluble dietary fiber contents of WDPs increased after superfine grinding. With the decreasing of particle sizes, the solubility, Water holding and swelling capacities, as well as thermal stability increased significantly, while the oil holding capacity decreased. Fourier-transform infrared spectroscopy (FTIR) analysis indicated that the main chemical structures were not destroyed after superfine grinding. The dissolution of flavonoids, total polyphenols, soluble proteins and polysaccharides were improved gradually as particle sizes decreased. The ultrafine WDPs (<38 μm) exerted highest dispersibility in colloidal solutions, especially in the solution of xanthan gum, which could be valuable in the beverage developments.
-
Potential of Water Dropwort (Oenanthe javanica DC.) powder as an ingredient in beverage: Functional, thermal, dissolution and dispersion properties after superfine grinding
Powder Technology, 2019Co-Authors: Mingming Tang, Hanju Sun, Xiaodong Cao, Jun-hui WangAbstract:Dried Water Dropwort (Oenanthe javanica DC.) was treated by coarse and superfine grindings, respectively. Four particle sizes Water Dropwort powders (WDPs) of 250-150, 150-75, 75-38 and < 38 μm were sieved, then the corresponding particle size, color, chemical components, thermal, functional, dissolution and dispersion properties were investigated. Results showed that the surface area, greenness, brightness, and soluble dietary fiber contents of WDPs increased after superfine grinding. With the decreasing of particle sizes, the solubility, Water holding and swelling capacities, as well as thermal stability increased significantly, while the oil holding capacity decreased. Fourier-transform infrared spectroscopy (FTIR) analysis indicated that the main chemical structures were not destroyed after superfine grinding. The dissolution of flavonoids, total polyphenols, soluble proteins and polysaccharides were improved gradually as particle sizes decreased. The ultrafine WDPs (
Mingming Tang - One of the best experts on this subject based on the ideXlab platform.
-
Hypoglycemic effects of phenolic compound-rich aqueous extract from Water Dropwort (Oenanthe javanica DC.) on streptozotocin-induced diabetic mice
New Journal of Chemistry, 2020Co-Authors: Mingming Tang, Zuoyong Zhang, Haiyan Liu, Mingfeng Luo, Hanju SunAbstract:Water Dropwort aqueous extract (WDAE) was confirmed to be rich in phenolic compounds, and 5 phenolic acids and 10 flavonoids were identified by HPLC-ESI-QTOF-MS analysis in this study. The hypoglycemic effects of WDAE on streptozotocin-induced diabetic mice were then investigated. In comparison with the diabetic model group, the food intake, body weight loss, blood glucose and insulin level of the high-dose WDAE (400 mg kg−1 d−1) treatment group significantly (p < 0.05) reduced, and the glycogen contents in liver and muscle tissues of the WDAE (200 and 400 mg kg−1 d−1) groups remarkably (p < 0.05) increased. Moreover, WDAE treatment notably (p < 0.05) improved the glucose and insulin intolerance and insulin resistance and sensitivity of diabetic mice. Additionally, WDAE treatment suppressed oxidative stress by increasing the antioxidant activities of superoxide dismutase (SOD), catalase (CAT) and glutathione peroxides (GSH-Px) and the total antioxidant capacity (T-AOC), as well as decreasing the malonaldehyde (MDA) level. Furthermore, WDAE treatment could ameliorate insulin resistance via improving the signaling pathway of IRS-2/PI3K-AKT and activating GLUT4 translocation. Hence, all results indicated that WDAE might be a promising candidate for diabetes management.
-
potential of Water Dropwort oenanthe javanica dc powder as an ingredient in beverage functional thermal dissolution and dispersion properties after superfine grinding
Powder Technology, 2019Co-Authors: Mingming Tang, Hanju Sun, Xiaodong Cao, Jun-hui WangAbstract:Dried Water Dropwort (Oenanthe javanica DC.) was treated by coarse and superfine grindings, respectively. Four particle sizes Water Dropwort powders (WDPs) of 250-150, 150-75, 75-38 and < 38 μm were sieved, then the corresponding particle size, color, chemical components, thermal, functional, dissolution and dispersion properties were investigated. Results showed that the surface area, greenness, brightness, and soluble dietary fiber contents of WDPs increased after superfine grinding. With the decreasing of particle sizes, the solubility, Water holding and swelling capacities, as well as thermal stability increased significantly, while the oil holding capacity decreased. Fourier-transform infrared spectroscopy (FTIR) analysis indicated that the main chemical structures were not destroyed after superfine grinding. The dissolution of flavonoids, total polyphenols, soluble proteins and polysaccharides were improved gradually as particle sizes decreased. The ultrafine WDPs (<38 μm) exerted highest dispersibility in colloidal solutions, especially in the solution of xanthan gum, which could be valuable in the beverage developments.
-
Evaluation of hot Water and microwave blanching on qualities and sensory characteristics of Water Dropwort (Oenanthe javanica DC.)
Journal of Food Processing and Preservation, 2019Co-Authors: Mingming Tang, Hanju Sun, Zuoyong Zhang, Jinlong Zhao, Juanjuan Cao, Kiran ThakurAbstract:In the present study, Water Dropwort was comparatively treated in hot Water blanching (HWB) and microwave blanching (MWB). The changes in polyphenol oxidase (PPO), weight loss, phytochemicals, color, firmness, flavor, and sensory evaluation were investigated. The sensory preference was predicted via artificial neural network (ANN) model. Results showed that high heating intensity inactivated PPO activity, enhanced lightness and greenness, but caused damage to the texture both in HWB and MWB. Moreover, MWB yielded lower weight loss and retained higher contents of ascorbic acid, soluble proteins, sugars, flavonoids, and total polyphenols than HWB. However, E‐nose and E‐tongue analysis indicated that HWB was more conducive for reducing undesired flavor. Importantly, ANN model suggested that the color and taste were the remarkable factors influencing sensory preference. Overall, blanching at 600 W for 1 min was predicted as the preferable condition for meeting sensory acceptability, and MWB could be a good alternative to HWB. PRACTICAL APPLICATIONS: Blanching is usually considered as a suitable pretreatment to inactivate enzymes of the fruits and vegetables. Microwave blanching has gained significant momentum due to its capability of providing rapid and volumetric heating. The results of this study provide substantial information for comparing the effects of HWB and MWB on the qualities and sensory properties of Water Dropwort. Moreover, highlighting sensory analysis might be of importance to obtain insight into consumer attitudes toward products. Furthermore, artificial neural network model is served for comparing the influence of HWB and MWB on the sensory preference, which would be more valuable to control the food quality and satisfy the sensory requirements in actual production.
-
Potential of Water Dropwort (Oenanthe javanica DC.) powder as an ingredient in beverage: Functional, thermal, dissolution and dispersion properties after superfine grinding
Powder Technology, 2019Co-Authors: Mingming Tang, Hanju Sun, Xiaodong Cao, Jun-hui WangAbstract:Dried Water Dropwort (Oenanthe javanica DC.) was treated by coarse and superfine grindings, respectively. Four particle sizes Water Dropwort powders (WDPs) of 250-150, 150-75, 75-38 and < 38 μm were sieved, then the corresponding particle size, color, chemical components, thermal, functional, dissolution and dispersion properties were investigated. Results showed that the surface area, greenness, brightness, and soluble dietary fiber contents of WDPs increased after superfine grinding. With the decreasing of particle sizes, the solubility, Water holding and swelling capacities, as well as thermal stability increased significantly, while the oil holding capacity decreased. Fourier-transform infrared spectroscopy (FTIR) analysis indicated that the main chemical structures were not destroyed after superfine grinding. The dissolution of flavonoids, total polyphenols, soluble proteins and polysaccharides were improved gradually as particle sizes decreased. The ultrafine WDPs (
Hanju Sun - One of the best experts on this subject based on the ideXlab platform.
-
Hypoglycemic effects of phenolic compound-rich aqueous extract from Water Dropwort (Oenanthe javanica DC.) on streptozotocin-induced diabetic mice
New Journal of Chemistry, 2020Co-Authors: Mingming Tang, Zuoyong Zhang, Haiyan Liu, Mingfeng Luo, Hanju SunAbstract:Water Dropwort aqueous extract (WDAE) was confirmed to be rich in phenolic compounds, and 5 phenolic acids and 10 flavonoids were identified by HPLC-ESI-QTOF-MS analysis in this study. The hypoglycemic effects of WDAE on streptozotocin-induced diabetic mice were then investigated. In comparison with the diabetic model group, the food intake, body weight loss, blood glucose and insulin level of the high-dose WDAE (400 mg kg−1 d−1) treatment group significantly (p < 0.05) reduced, and the glycogen contents in liver and muscle tissues of the WDAE (200 and 400 mg kg−1 d−1) groups remarkably (p < 0.05) increased. Moreover, WDAE treatment notably (p < 0.05) improved the glucose and insulin intolerance and insulin resistance and sensitivity of diabetic mice. Additionally, WDAE treatment suppressed oxidative stress by increasing the antioxidant activities of superoxide dismutase (SOD), catalase (CAT) and glutathione peroxides (GSH-Px) and the total antioxidant capacity (T-AOC), as well as decreasing the malonaldehyde (MDA) level. Furthermore, WDAE treatment could ameliorate insulin resistance via improving the signaling pathway of IRS-2/PI3K-AKT and activating GLUT4 translocation. Hence, all results indicated that WDAE might be a promising candidate for diabetes management.
-
potential of Water Dropwort oenanthe javanica dc powder as an ingredient in beverage functional thermal dissolution and dispersion properties after superfine grinding
Powder Technology, 2019Co-Authors: Mingming Tang, Hanju Sun, Xiaodong Cao, Jun-hui WangAbstract:Dried Water Dropwort (Oenanthe javanica DC.) was treated by coarse and superfine grindings, respectively. Four particle sizes Water Dropwort powders (WDPs) of 250-150, 150-75, 75-38 and < 38 μm were sieved, then the corresponding particle size, color, chemical components, thermal, functional, dissolution and dispersion properties were investigated. Results showed that the surface area, greenness, brightness, and soluble dietary fiber contents of WDPs increased after superfine grinding. With the decreasing of particle sizes, the solubility, Water holding and swelling capacities, as well as thermal stability increased significantly, while the oil holding capacity decreased. Fourier-transform infrared spectroscopy (FTIR) analysis indicated that the main chemical structures were not destroyed after superfine grinding. The dissolution of flavonoids, total polyphenols, soluble proteins and polysaccharides were improved gradually as particle sizes decreased. The ultrafine WDPs (<38 μm) exerted highest dispersibility in colloidal solutions, especially in the solution of xanthan gum, which could be valuable in the beverage developments.
-
Evaluation of hot Water and microwave blanching on qualities and sensory characteristics of Water Dropwort (Oenanthe javanica DC.)
Journal of Food Processing and Preservation, 2019Co-Authors: Mingming Tang, Hanju Sun, Zuoyong Zhang, Jinlong Zhao, Juanjuan Cao, Kiran ThakurAbstract:In the present study, Water Dropwort was comparatively treated in hot Water blanching (HWB) and microwave blanching (MWB). The changes in polyphenol oxidase (PPO), weight loss, phytochemicals, color, firmness, flavor, and sensory evaluation were investigated. The sensory preference was predicted via artificial neural network (ANN) model. Results showed that high heating intensity inactivated PPO activity, enhanced lightness and greenness, but caused damage to the texture both in HWB and MWB. Moreover, MWB yielded lower weight loss and retained higher contents of ascorbic acid, soluble proteins, sugars, flavonoids, and total polyphenols than HWB. However, E‐nose and E‐tongue analysis indicated that HWB was more conducive for reducing undesired flavor. Importantly, ANN model suggested that the color and taste were the remarkable factors influencing sensory preference. Overall, blanching at 600 W for 1 min was predicted as the preferable condition for meeting sensory acceptability, and MWB could be a good alternative to HWB. PRACTICAL APPLICATIONS: Blanching is usually considered as a suitable pretreatment to inactivate enzymes of the fruits and vegetables. Microwave blanching has gained significant momentum due to its capability of providing rapid and volumetric heating. The results of this study provide substantial information for comparing the effects of HWB and MWB on the qualities and sensory properties of Water Dropwort. Moreover, highlighting sensory analysis might be of importance to obtain insight into consumer attitudes toward products. Furthermore, artificial neural network model is served for comparing the influence of HWB and MWB on the sensory preference, which would be more valuable to control the food quality and satisfy the sensory requirements in actual production.
-
Potential of Water Dropwort (Oenanthe javanica DC.) powder as an ingredient in beverage: Functional, thermal, dissolution and dispersion properties after superfine grinding
Powder Technology, 2019Co-Authors: Mingming Tang, Hanju Sun, Xiaodong Cao, Jun-hui WangAbstract:Dried Water Dropwort (Oenanthe javanica DC.) was treated by coarse and superfine grindings, respectively. Four particle sizes Water Dropwort powders (WDPs) of 250-150, 150-75, 75-38 and < 38 μm were sieved, then the corresponding particle size, color, chemical components, thermal, functional, dissolution and dispersion properties were investigated. Results showed that the surface area, greenness, brightness, and soluble dietary fiber contents of WDPs increased after superfine grinding. With the decreasing of particle sizes, the solubility, Water holding and swelling capacities, as well as thermal stability increased significantly, while the oil holding capacity decreased. Fourier-transform infrared spectroscopy (FTIR) analysis indicated that the main chemical structures were not destroyed after superfine grinding. The dissolution of flavonoids, total polyphenols, soluble proteins and polysaccharides were improved gradually as particle sizes decreased. The ultrafine WDPs (
Xiaodong Cao - One of the best experts on this subject based on the ideXlab platform.
-
potential of Water Dropwort oenanthe javanica dc powder as an ingredient in beverage functional thermal dissolution and dispersion properties after superfine grinding
Powder Technology, 2019Co-Authors: Mingming Tang, Hanju Sun, Xiaodong Cao, Jun-hui WangAbstract:Dried Water Dropwort (Oenanthe javanica DC.) was treated by coarse and superfine grindings, respectively. Four particle sizes Water Dropwort powders (WDPs) of 250-150, 150-75, 75-38 and < 38 μm were sieved, then the corresponding particle size, color, chemical components, thermal, functional, dissolution and dispersion properties were investigated. Results showed that the surface area, greenness, brightness, and soluble dietary fiber contents of WDPs increased after superfine grinding. With the decreasing of particle sizes, the solubility, Water holding and swelling capacities, as well as thermal stability increased significantly, while the oil holding capacity decreased. Fourier-transform infrared spectroscopy (FTIR) analysis indicated that the main chemical structures were not destroyed after superfine grinding. The dissolution of flavonoids, total polyphenols, soluble proteins and polysaccharides were improved gradually as particle sizes decreased. The ultrafine WDPs (<38 μm) exerted highest dispersibility in colloidal solutions, especially in the solution of xanthan gum, which could be valuable in the beverage developments.
-
Potential of Water Dropwort (Oenanthe javanica DC.) powder as an ingredient in beverage: Functional, thermal, dissolution and dispersion properties after superfine grinding
Powder Technology, 2019Co-Authors: Mingming Tang, Hanju Sun, Xiaodong Cao, Jun-hui WangAbstract:Dried Water Dropwort (Oenanthe javanica DC.) was treated by coarse and superfine grindings, respectively. Four particle sizes Water Dropwort powders (WDPs) of 250-150, 150-75, 75-38 and < 38 μm were sieved, then the corresponding particle size, color, chemical components, thermal, functional, dissolution and dispersion properties were investigated. Results showed that the surface area, greenness, brightness, and soluble dietary fiber contents of WDPs increased after superfine grinding. With the decreasing of particle sizes, the solubility, Water holding and swelling capacities, as well as thermal stability increased significantly, while the oil holding capacity decreased. Fourier-transform infrared spectroscopy (FTIR) analysis indicated that the main chemical structures were not destroyed after superfine grinding. The dissolution of flavonoids, total polyphenols, soluble proteins and polysaccharides were improved gradually as particle sizes decreased. The ultrafine WDPs (
Sangryeol Ryu - One of the best experts on this subject based on the ideXlab platform.
-
Transcriptomic Analysis of Shiga Toxin-Producing Escherichia coli FORC_035 Reveals the Essential Role of Iron Acquisition for Survival in Canola Sprouts and Water Dropwort.
Frontiers in Microbiology, 2018Co-Authors: Yeonkyung Kim, Dajeong Kim, Hyunjin Yoon, Sangryeol RyuAbstract:Enterohemorrhagic Escherichia coli (EHEC) is a foodborne pathogen that poses a serious threat to humans. Although EHEC is problematic mainly in food products containing meat, recent studies have revealed that many EHEC-associated foodborne outbreaks were attributable to spoiled produce such as sprouts and green leafy vegetables. To understand how EHEC adapts to the environment in fresh produce, we exposed the EHEC isolate FORC_035 to canola spouts (Brassica napus) and Water Dropwort (Oenanthe javanica) and profiled the transcriptome of this pathogen at 1 and 3 h after incubation with the plant materials. Transcriptome analysis revealed that the expression of genes associated with iron uptake were down-regulated during adaptation to plant tissues. A mutant strain lacking entB, presumably defective in enterobactin biosynthesis, had growth defects in co-culture with Water Dropwort, and the defective phenotype was complemented by the addition of ferric ion. Furthermore, gallium treatment to block iron uptake inhibited bacterial growth on Water Dropwort and also hampered biofilm formation. Taken together, these results indicate that iron uptake is essential for the fitness of EHEC in plants and that gallium can be used to prevent the growth of this pathogen in fresh produce.
-
Presentation_1_Transcriptomic Analysis of Shiga Toxin-Producing Escherichia coli FORC_035 Reveals the Essential Role of Iron Acquisition for Survival in Canola Sprouts and Water Dropwort.PDF
2018Co-Authors: Yeonkyung Kim, Dajeong Kim, Hyunjin Yoon, Sangryeol RyuAbstract:Enterohemorrhagic Escherichia coli (EHEC) is a foodborne pathogen that poses a serious threat to humans. Although EHEC is problematic mainly in food products containing meat, recent studies have revealed that many EHEC-associated foodborne outbreaks were attributable to spoiled produce such as sprouts and green leafy vegetables. To understand how EHEC adapts to the environment in fresh produce, we exposed the EHEC isolate FORC_035 to canola spouts (Brassica napus) and Water Dropwort (Oenanthe javanica) and profiled the transcriptome of this pathogen at 1 and 3 h after incubation with the plant materials. Transcriptome analysis revealed that the expression of genes associated with iron uptake were down-regulated during adaptation to plant tissues. A mutant strain lacking entB, presumably defective in enterobactin biosynthesis, had growth defects in co-culture with Water Dropwort, and the defective phenotype was complemented by the addition of ferric ion. Furthermore, gallium treatment to block iron uptake inhibited bacterial growth on Water Dropwort and also hampered biofilm formation. Taken together, these results indicate that iron uptake is essential for the fitness of EHEC in plants and that gallium can be used to prevent the growth of this pathogen in fresh produce.
-
Data_Sheet_1_Transcriptomic Analysis of Shiga Toxin-Producing Escherichia coli FORC_035 Reveals the Essential Role of Iron Acquisition for Survival in Canola Sprouts and Water Dropwort.xlsx
2018Co-Authors: Yeonkyung Kim, Dajeong Kim, Hyunjin Yoon, Sangryeol RyuAbstract:Enterohemorrhagic Escherichia coli (EHEC) is a foodborne pathogen that poses a serious threat to humans. Although EHEC is problematic mainly in food products containing meat, recent studies have revealed that many EHEC-associated foodborne outbreaks were attributable to spoiled produce such as sprouts and green leafy vegetables. To understand how EHEC adapts to the environment in fresh produce, we exposed the EHEC isolate FORC_035 to canola spouts (Brassica napus) and Water Dropwort (Oenanthe javanica) and profiled the transcriptome of this pathogen at 1 and 3 h after incubation with the plant materials. Transcriptome analysis revealed that the expression of genes associated with iron uptake were down-regulated during adaptation to plant tissues. A mutant strain lacking entB, presumably defective in enterobactin biosynthesis, had growth defects in co-culture with Water Dropwort, and the defective phenotype was complemented by the addition of ferric ion. Furthermore, gallium treatment to block iron uptake inhibited bacterial growth on Water Dropwort and also hampered biofilm formation. Taken together, these results indicate that iron uptake is essential for the fitness of EHEC in plants and that gallium can be used to prevent the growth of this pathogen in fresh produce.
