Forty-nine microbial strains were used to screen their ability for the microbiological transforma-tion of ginsenoside Rg1. Aspergillus niger (3.1858) and Absidia coerulea (3.3538) were found to convert ginsenoside Rg1...Forty-nine microbial strains were used to screen their ability for the microbiological transforma-tion of ginsenoside Rg1. Aspergillus niger (3.1858) and Absidia coerulea (3.3538) were found to convert ginsenoside Rg1 efficiently to less polar metabolites. Preparative scale transformation with both fungi Absidia coerulea (3.3538) and Aspergillus niger (3.1858) have resulted in the production of one same metabolite (MT1). Its structure was char-acterized as 6-O-b-D-glucopyranosyl-20(S)-protopanaxatriol (Ginsenoside Rh1) on the basis of its TOF-MS and 1H, 13C NMR spectral data. The biotransformation kinetic curves for Ginsenoside Rg1 and MT1 were reported for the first time, and the biotransformation pathway was proposed.展开更多
The hyperspectral reflectance of the canopy and the leaves on the main stemfor six varieties, two each of rice corn, and cotton crops, were measured at different growth stageswith an ASD FieldSpec Pro FR^(TM) to analy...The hyperspectral reflectance of the canopy and the leaves on the main stemfor six varieties, two each of rice corn, and cotton crops, were measured at different growth stageswith an ASD FieldSpec Pro FR^(TM) to analyze red edge characteristics forleaf area indices (LAI),aboveground biomass, as well as the chlorophyll, carotenoid, and nitrogen content, emphasizingcomparative differences on the red edge parameters. The results showed a 'double peak' phenomenonfor the red edge of the canopy spectra but not for the leaves. There were 'increase' and 'decrease'change rules for the red edge position, lambda_r, the red edge slope, D lambda_r, and the red edgearea, S_r, of the canopy spectra for all 3 crops with a 'blue shift' for lambda_r of the leafspectra for all 3 crops as the development stages progressed. For rice, corn, and cotton the LAI andfresh leaf mass had highly significant correlations (P < 0.01) to the red edge parameters lambda_r,D lambda_r, and S_r of their canopy spectra. Additionally, for all crops the chlorophyll-a,chlorophyll-b, total chlorophyll, and carotenoid content of the leaves all had highly significant (P< 0.01) correlations to their lambda_r. For rice, the nitrogen content of the leaves in g kg^(-1)and phytomassfor a unit area of land in g m^(-2) also had a highly significant (P < 0.01)correlation to lambda_r, D lambda_r lambda_r, and S_r of the canopy spectra.展开更多
Three compounds modeled on the lignite structure were chosen for experimental degradation by different fungi strains. Culture conditions and extracellular enzyme activities were optimized. The growth curves of the str...Three compounds modeled on the lignite structure were chosen for experimental degradation by different fungi strains. Culture conditions and extracellular enzyme activities were optimized. The growth curves of the strains were determined to study mycelium dry weight and protein content changes. Gas chromatography and infrared spectroscopy were used to detect changes of functional groups before and after the action of the fungi on the model compounds. Possible decomposition products and degrada-tion mechanisms were proposed. The research findings show that C. Versicolor and Golden Mushroom can grow in presence of the model compounds. The optimum culture conditions were a pH of 6.0, a carbon-nitrogen ratio of five and a Tween-80 concentration of 0.1%. Newly produced substances were found by gas chromatography. Infrared analysis showed that the model compounds degraded under the action of the microorganisms.展开更多
It is a common issue in the processing industry of crayfish that flavored crayfish stored at room temperature is perishable.In order to establish an effective putrid prediction mechanism,high-throughput sequencing and...It is a common issue in the processing industry of crayfish that flavored crayfish stored at room temperature is perishable.In order to establish an effective putrid prediction mechanism,high-throughput sequencing and solid phase microextraction gas chromatography-mass spectrometry(SPME-GCMS)were used to analyse the microbial community structure and volatile flavor compounds of normal and putrid crayfish.The results showed that Aeromonas(57%),Macrococcus(7.7%),Vibrio sp.(6.6%),Acinetobacter(5%),Citrobacter(4.9%)and Enterobacter(1.49%)were the main bacterial genus in the refrigerated fresh crayfish(HNA).And Staphylococcus(17.04%),Aeromonas(4.46%),Xanthomonas(4.16%),Streptococcus(4.62%)and Enterococcus(2.77%)were the main bacterial genus in the marinated and refrigerated crayfish(HND).With the spoilage of samples(HNE and HNC),the diversity of bacteria decreased,and the specific spoilage bacteria grew rapidly,mainly Enterococcus,Bacillus,Lactobacillus,Leuconostoc,Weissella.Meanwhile,the volatile compounds in non-spoilage sample(HNA and HND)were mainly alkane compounds,aldehydes compound and esters compounds;and the volatile compounds in spoilage samples were mainly alcohols,acids,benzene compounds,terpenoids,N-containing compounds,S-containing compounds and ethers.This indicated that the contents and types of volatile compounds changed with the sample spoilage and deterioration.Correlation analysis results showed that Enterococcus,Lactobacillus and Bacillus were significantly positively correlated with alcohols,acids,benzene,terpenoids,N-containing compounds,S-containing compounds and ether compounds,while Aeromonas,Megasphaera,Acinetobacter,Citrobacter and Vibrio were significantly positively correlated with alkane compounds and esters compounds,and Leuconostoc were significantly positively correlated with alcohol compounds.These results can provide a theoretical guidance for the storage of cooked flavor crayfish at room temperature.展开更多
Rosemary(Rosmarius officinalis L.), an endemic plant species in south region of China, is traditionally used as a spice. In this research, the anti-inflammatory activities of essential oil and the antibacterial activi...Rosemary(Rosmarius officinalis L.), an endemic plant species in south region of China, is traditionally used as a spice. In this research, the anti-inflammatory activities of essential oil and the antibacterial activities of ethanol extraction were determined, respectively. Results showed that based on the GC-MS analysis there were 35 kinds of active ingredients in the essential oil in totally, mainly including D-limonene(24.158 ml/L), α-Pinene(23.325 ml/L), Camphor(9.855 ml/L),Camphene(7.076 ml/L), Verbenone(6.685 ml/L), Borneol(5.580 ml/L), etc. The LCUV determination indicated that the main components in the ethanol extractionwere rosmarinic acid(3 910 mg/kg) and carnosic acid(2 970 mg/kg). By mice peritoneal macrophage phagocytosis of chicken erythrocytes experiment, the essential oil of rosemary was shown having a significant role in anti-inflammation. And the ethanol extraction had broad-spectrum antibacterial effects, but had no effect on mold by the agar diffusion method of 8 bacteria. As a result, both rosemary essential oil and ethanol extraction had good potential medicinal values.展开更多
文摘Forty-nine microbial strains were used to screen their ability for the microbiological transforma-tion of ginsenoside Rg1. Aspergillus niger (3.1858) and Absidia coerulea (3.3538) were found to convert ginsenoside Rg1 efficiently to less polar metabolites. Preparative scale transformation with both fungi Absidia coerulea (3.3538) and Aspergillus niger (3.1858) have resulted in the production of one same metabolite (MT1). Its structure was char-acterized as 6-O-b-D-glucopyranosyl-20(S)-protopanaxatriol (Ginsenoside Rh1) on the basis of its TOF-MS and 1H, 13C NMR spectral data. The biotransformation kinetic curves for Ginsenoside Rg1 and MT1 were reported for the first time, and the biotransformation pathway was proposed.
基金Project supported by the National Natural Science Foundation of China (Nos. 40171065 and 40271078) the National '863' Project of China (Nos. 2002AA243011 and 2002AA130010).
文摘The hyperspectral reflectance of the canopy and the leaves on the main stemfor six varieties, two each of rice corn, and cotton crops, were measured at different growth stageswith an ASD FieldSpec Pro FR^(TM) to analyze red edge characteristics forleaf area indices (LAI),aboveground biomass, as well as the chlorophyll, carotenoid, and nitrogen content, emphasizingcomparative differences on the red edge parameters. The results showed a 'double peak' phenomenonfor the red edge of the canopy spectra but not for the leaves. There were 'increase' and 'decrease'change rules for the red edge position, lambda_r, the red edge slope, D lambda_r, and the red edgearea, S_r, of the canopy spectra for all 3 crops with a 'blue shift' for lambda_r of the leafspectra for all 3 crops as the development stages progressed. For rice, corn, and cotton the LAI andfresh leaf mass had highly significant correlations (P < 0.01) to the red edge parameters lambda_r,D lambda_r, and S_r of their canopy spectra. Additionally, for all crops the chlorophyll-a,chlorophyll-b, total chlorophyll, and carotenoid content of the leaves all had highly significant (P< 0.01) correlations to their lambda_r. For rice, the nitrogen content of the leaves in g kg^(-1)and phytomassfor a unit area of land in g m^(-2) also had a highly significant (P < 0.01)correlation to lambda_r, D lambda_r lambda_r, and S_r of the canopy spectra.
基金Financial support for this research, provided by the National Natural Science Foundation of China (Nos.50874107, 50921002 and 50374068)the Key Laboratory of Coal Processing & Efficient Utilization Foundation of Ministry of Education of China (No.CPEUKF06-12), are gratefully acknowl-edged
文摘Three compounds modeled on the lignite structure were chosen for experimental degradation by different fungi strains. Culture conditions and extracellular enzyme activities were optimized. The growth curves of the strains were determined to study mycelium dry weight and protein content changes. Gas chromatography and infrared spectroscopy were used to detect changes of functional groups before and after the action of the fungi on the model compounds. Possible decomposition products and degrada-tion mechanisms were proposed. The research findings show that C. Versicolor and Golden Mushroom can grow in presence of the model compounds. The optimum culture conditions were a pH of 6.0, a carbon-nitrogen ratio of five and a Tween-80 concentration of 0.1%. Newly produced substances were found by gas chromatography. Infrared analysis showed that the model compounds degraded under the action of the microorganisms.
文摘It is a common issue in the processing industry of crayfish that flavored crayfish stored at room temperature is perishable.In order to establish an effective putrid prediction mechanism,high-throughput sequencing and solid phase microextraction gas chromatography-mass spectrometry(SPME-GCMS)were used to analyse the microbial community structure and volatile flavor compounds of normal and putrid crayfish.The results showed that Aeromonas(57%),Macrococcus(7.7%),Vibrio sp.(6.6%),Acinetobacter(5%),Citrobacter(4.9%)and Enterobacter(1.49%)were the main bacterial genus in the refrigerated fresh crayfish(HNA).And Staphylococcus(17.04%),Aeromonas(4.46%),Xanthomonas(4.16%),Streptococcus(4.62%)and Enterococcus(2.77%)were the main bacterial genus in the marinated and refrigerated crayfish(HND).With the spoilage of samples(HNE and HNC),the diversity of bacteria decreased,and the specific spoilage bacteria grew rapidly,mainly Enterococcus,Bacillus,Lactobacillus,Leuconostoc,Weissella.Meanwhile,the volatile compounds in non-spoilage sample(HNA and HND)were mainly alkane compounds,aldehydes compound and esters compounds;and the volatile compounds in spoilage samples were mainly alcohols,acids,benzene compounds,terpenoids,N-containing compounds,S-containing compounds and ethers.This indicated that the contents and types of volatile compounds changed with the sample spoilage and deterioration.Correlation analysis results showed that Enterococcus,Lactobacillus and Bacillus were significantly positively correlated with alcohols,acids,benzene,terpenoids,N-containing compounds,S-containing compounds and ether compounds,while Aeromonas,Megasphaera,Acinetobacter,Citrobacter and Vibrio were significantly positively correlated with alkane compounds and esters compounds,and Leuconostoc were significantly positively correlated with alcohol compounds.These results can provide a theoretical guidance for the storage of cooked flavor crayfish at room temperature.
基金Department of Fermentation Research of Institute of Bio-engineering from Henan University of Technology for providing strains and Key Scientific Research Project of Henan province in China (No.102102310027) for financial support
文摘Rosemary(Rosmarius officinalis L.), an endemic plant species in south region of China, is traditionally used as a spice. In this research, the anti-inflammatory activities of essential oil and the antibacterial activities of ethanol extraction were determined, respectively. Results showed that based on the GC-MS analysis there were 35 kinds of active ingredients in the essential oil in totally, mainly including D-limonene(24.158 ml/L), α-Pinene(23.325 ml/L), Camphor(9.855 ml/L),Camphene(7.076 ml/L), Verbenone(6.685 ml/L), Borneol(5.580 ml/L), etc. The LCUV determination indicated that the main components in the ethanol extractionwere rosmarinic acid(3 910 mg/kg) and carnosic acid(2 970 mg/kg). By mice peritoneal macrophage phagocytosis of chicken erythrocytes experiment, the essential oil of rosemary was shown having a significant role in anti-inflammation. And the ethanol extraction had broad-spectrum antibacterial effects, but had no effect on mold by the agar diffusion method of 8 bacteria. As a result, both rosemary essential oil and ethanol extraction had good potential medicinal values.