BSc, MSc, PhD, Post-PhD, Pamba
Harbin Institute of Technology (HIT)
Harbin | China
Main Specialties: Allergy & Immunology, Biochemical Genetics, Biology, Biotechnology, Cardiovascular Disease, Chemistry, Family Medicine, Infectious Disease, Internal Medicine, Medical Microbiology, Medical Toxicology, Pain Medicine, Public Health
Additional Specialties: Human Nutrition, Food Science, Environmental Engineering
Today is already a great day, and we've found that the wealthiest luxuries in life are joy, breathing, love, patience, a piece of mind, and music.
| After a successful lined studies |*************| https://youtu.be/J_eU4ron-Os | ***************| Last Dance Science |**********| Enjoy! |
| Soulmates are a blessing |*************| https://youtu.be/lrwZmbxrQFM | ***************| Last Dance Science |**********| Enjoy! |
| Live the life you love |*************| https://youtu.be/7KuzbRk89xw | ***************| Last Dance Science |**********| Enjoy! |
Primary Affiliation: Harbin Institute of Technology (HIT) - Harbin , China
205PubMed Central Citations
This book concentrates more on seafood safety. It described the best chromatography techniques and their accredited analytical procedures in much depth. We summarized the technical extraction methods used in identifying the marine biotoxins in seafood of seawater origin. In today’s era, numerous people are exposed principally to the complicated-occurring toxins produced by harmful algae through the consumption of contaminated seafood products. Many times, these toxins occur seasonally all over the world. Therefore, the chromatographic techniques here would be suitable for the dynamic analytical laboratories in all countries. Biotoxin testings are significant and would protect inhabitants against the invisible low concentrations of the biotoxins, particularly in mussel tissues. Also, to make sure that all harvested seafood products can be tested immediately, and the results are transmitted to the official governmental controlling bodies as quickly as possible. In simple terms, Mouse Bioassay, ELISA, or RBA can be validated with the HPLC-UV/FD and GC-MS results. Finally, the best way of HOW TO MANAGE a testing laboratory is expounded as per an ISO/IEC 17025 standard. Enjoy the ride!https://www.morebooks.shop/store/gb/book/accredited-chromatography-testing-of-marine-biotoxins/isbn/978-613-8-93018-1
Obesity and Weight Loss 2017
Probiotics and Prebiotics in Human Nutrition and Health
Int J Food Sci Technol
Shigwedha, N., Sichel, L., Jia, L., Al-Shura, A. N., & Zhang, L. (2015). Probiotics, Paraprobiotics, and Probiotical Cell Fragments (PCFs) as Crisis Management Tools for Important Health Problems.
AASCIT Journal of Medicine
International Journal of Food Properties
J Microbiol Methods 2014 May 26;100:121-7. Epub 2014 Mar 26.
School of Food Science & Technology, Harbin Institute of Technology, 73 HuangHe Avenue, Harbin, Heilongjiang 150090, China.
In the present study, a YGNGV-motif-based assay was developed and applied. Given that there is an increasing demand for natural preservatives, we set out to obtain lactic acid bacteria (LAB) that produce bacteriocins against Gram-positive and Gram-negative bacteria. We here isolated 123 LAB strains from 5 types of traditional Chinese fermented food and screened them for the production of bacteriocins using the agar well diffusion assay (AWDA). Then, to acquire LAB producing class IIa bacteriocins, we used a YGNGV-motif-based assay that was based on 14 degenerate primers matching all class IIa bacteriocin-encoding genes currently deposited in NCBI. Eight of the LAB strains identified by AWDA could inhibit Gram-positive and Gram-negative bacteria; 5 of these were YGNGV-amplicon positive. Among these 5 isolates, amplicons from 2 strains (Y31 and Y33) matched class IIa bacteriocin genes. Strain Y31 demonstrated the highest inhibitory activity and the best match to a class IIa bacteriocin gene in NCBI, and was identified as Enterococcus faecium. The bacteriocin from Enterococcus avium Y33 was 100% identical to enterocin P. Both of these strains produced bacteriocins with strong antimicrobial activity against Listeria monocytogenes, Escherichia coli, and Bacillus subtilis, hence these bacteriocins hold promise as potential bio-preservatives in the food industry. These findings also indicated that the YGNGV-motif-based assay used in this study could identify novel class IIa bacteriocinogenic LAB, rapidly and specifically, saving time and labour by by-passing multiple separation and purification steps.
Download full-text PDF
Res Microbiol 2014 Apr 12;165(3):202-14. Epub 2014 Mar 12.
School of Food Science and Engineering, Harbin Institute of Technology, Harbin 150090, China; University of Namibia, Department of Food Science and Technology, Windhoek, Namibia. Electronic address:
A total of 138 lactobacillus strains were obtained from the traditional fermented foods of minority nationalities or infant faeces, respectively. The lactobacillus strains were screened for anticancer effects and probiotic potential. The results showed that 10 strains exerted anti-proliferative activity and higher adhering capability on HT-29 cells. They were then screened for resistance to biological barriers (acid and bile salts), and the four most promising strains were selected. Further analysis revealed that the 4 strains (cell walls and cytoplasm extracts) displayed the high anti-proliferative activity and the large extent of DNA strand breakage in individual cells. Through the selected procedure, cell walls that were extracted from X12, M5 and K14 strains induced apoptosis in HT-29 cells. Further investigation confirmed that apoptosis-inducing ability of cell wall extracts was attributed to the breakdown of mitochondrial membrane potential, which is a known initiation of apoptotic mitochondrial pathway. Cell walls from X12, M5 and K14 strains, were determined to be less harmful to noncancerous Vero cells than to human colon cancer HT-29 cells. These findings suggested that X12, M5 and K14 strains opposing the ability to induce HT-29 cells apoptosis, and cell wall extracts were involved in this apoptosis induction.
Download full-text PDF
http://dx.doi.org/10.5772/50457, ISBN 978-953-51-0955-6
Intech; Book title: Lactic Acid Bacteria - R & D for Food, Health and Livestock Purposes
http://dx.doi.org/10.5772/50457Many species of lactic acid bacteria (LAB), Bacillus, and fungi such as Saccharomyces and Aspergillus have been used over the years in the food industry. A few have gained the probiotic status – defined as live microorganisms, which when administered in adequate amounts confer a health benefit on the host (Joint FAO/WHO, 2002) – and most of this belong to Lactobacillus (e.g., L. bulgaricus, L. acidophilus, L. rhamnosus, L. casei, L. johnsonii, L. reuteri, etc.), Streptococcus (e.g., S. thermophilus, etc.), and Bifidobacterium (e.g., B. bifidum, B. longum, B. breve, B. infantis) genera. Bifidobacteria is the predominant species of bacteria in the normal intestinal flora of healthy breast-fed newborns where they constitute more than 95% of the total population (Yildirim & Johnson, 1998).
Journal of Food Processing & Technology
J Food Process Technol 2012 Nov 3:21
Journal of Food Processing & Technology
Probiotics have been used by many people to aid in restoring and maintaining a healthy intestinal balance in favor of beneficial bacteria, which is essential in maintaining excellent health. Food industries have been able to recognize the vast market potential created by these positive health benefits of the probiotic bacteria, particularly in beverages. Probiotics can also be administered as capsules or tablets or incorporated into food as dietary adjuncts and into baby foods. However, the viability of most probiotics in the gastrointestinal (GI) tract, is a challenge because they are often sensitive to gastric acid and bile salts. Devising a method to measure objectively said viability is somewhat critical in order to provide health benefits. A new approach was designed to enable objective evaluation of the resistance of probiotics to real gastric juice of high acidity, and to various bile salt concentrations. Hence, the integration of 4 new kinetic-measurements (D(acid)-, D(bile)-, z(acid)- and z(bile)-values) for the probiotics? survival in the GI tract was, therefore, adopted as a result of observing consistent log-cell reduction (90%) when strains of Bifidobacterium spp. were exposed to these 2 different stressing environments. Survivals of each strain at pH values between 3.0 and 4.5 and in ox-bile concentrations between 0.15% and 0.60% for up to 41 h are pronounced. The results suggested that these 4 kinetic-measures would be quicker and more convenient than the screening and selection process in evaluating survival of probiotics, and in measuring their tolerance to gastric acidity and the associated bile salts.
J Subtrop Crops. 2010; 1–4:134-139.
Journal of Subtropical Crops
Bifidobacteria are probiotic organisms that improve the microbial balance in the human gut. They can be incorporated as live cultures in fermented dairy foods, including yoghurt, for transmission to humans. Bifidobacterium WN-04 (own isolate) was found to be less sensitive to high acidity, and its viability in yoghurt was not limited. The objective of the present study was to investigate the effect of this isolate on its viability in yoghurt during refrigerated storage for 30 days. Cell enumeration, determination of titratable acidity and pH, quantization of lactic and acetic acids, and sensory evaluation were carried out on the yoghurt samples. The acetic acid content in the yoghurt with B. WN-04 was higher than that of yoghurt with B. infantis. An increase in lactic acid content during storage was not different compared to the reference treatment. Consumers judged the B. WN-04 treatment as the sourest, which was likely due to the higher acetic acid content. Consumers preferred the B. WN-04 treatments less over the reference yoghurt of B. infantis. In a practical situation, B. WN-04 has the potential to transit the gastrointestinal tract via the fermented products. Its sensory characteristics in the products can be improved or maintained.
J Food Sci 2010 Jan-Feb;75(1):M14-8
Industrial Laboratory of Meatco Corp. of Namibia Ltd., Windhoek, Namibia.
http://dx.doi.org/10.1111%2Fj.1750-3841.2009.01398.x: The survival of bifidobacteria in simulated conditions of the gastrointestinal (GI) tract was studied based on the D- and z-value concept. Some Bifidobacterium spp. are probiotics that improve microbial balance in the human GI tract. Because they are sensitive to low pH and bile salt concentrations, their viability in the GI tract is limited. The D- and z-value approach was therefore adopted as a result of observing constant log-cell reduction (90%) when Bifidobacterium spp. were exposed to these 2 different stressing factors. Survivals of one strain each or 4 species of Bifidobacterium was studied at pH between 3.0 and 4.5 and in ox-bile between 0.15% and 0.60% for times up to 41 h. From the D(acid)- and D(bile)-values, the order of resistance to acid and bile was B. bifidum > B. infantis > B. longum > B. adolescentis. While the former 3 strains retained high cell viability at pH 3.5 (>5.5 log CFU/mL after 5 h) and at elevated bile salt concentration of 0.6% (>4.5 log CFU/mL after 3 h), B. adolescentis was less resistant (<3.4 log CFU/mL). The z(acid)- and z(bile)-values calculated from the D(acid)- and D(bile)-values ranged from 1.11 to 1.55 pH units and 0.40% to 0.49%, respectively. The results suggest that the D(acid)-, D(bile)-, z(acid)-, and z(bile)-value approach could be more appropriate than the screening and selection method in evaluating survival of probiotic bacteria, and in measuring their tolerance or resistance to gastric acidity and the associated bile salt concentration in the small intestine.
Download full-text PDF
J Environ Sci (China) 2007 ;19(3):367-73
Laboratory of Environmental Biotechnology, School of Biotechnology, Southern Yangtze University, Wuxi 214036, China.
Actual textile wastewater and synthesized wastewater containing various textile dyes were photocatalytic degraded by the UV-H2O2FS-TiO2 process in an annular-flow photocatalytic reactor. In this process, a photon kinetic-measure was adopted to obtain constant rates of dyes decomposition. It was theorized that, by illumination at different UV frequencies, the electrons within the semiconductor were excited from the valence band to the conduction band, yielding the formation of electron-hole pairs which are the pre-requisites for photocatalysis. CPT (critical photonic time) exposure required to cause 90% of vibrations between the double and single bonds along the molecular chain of the dyes to be oxidized, was taken to measure the photocatalytic activities. The CPTs varied with the frequencies of the UV spectral areas. The derivatization of CPT from the first-order kinetic law was presented.
Download full-text PDF
J Environ Sci Health A Tox Hazard Subst Environ Eng 2006 ;41(12):2777-87
Laboratory of Environmental Biotechnology, School of Biotechnology, Southern Yangtze University, Wuxi, PR, China.
A simple critical photonic time (CPT) ranking method for the simultaneous determination of known organic dyes in the industrial wastewater of different concentrations was developed. A kinetic-measure, CPT theory, was developed to discriminate between the dyes in the textile effluent solution. The CPTs were calculated and ranked 1-4 from the smallest to the largest. The ranks indicate the order in which the individual dyes in the effluents were photocatalytically degraded. The described procedure allowed us to monitor the decolorization kinetics of the dyes in mixtures of different concentrations, when subjected to immobilized TiO2 photocatalysis in the presence of H2O2 from the start (H2O2FS). The outcome of hydroxyl radical (HO*) attack was consistently specific and regioselective for the individual dyes in the textile effluent. To explain the effect of HO*, the order of degradation of Acid Orange 52 < Acid Yellow 36 < Acid Red 17 < Acid Blue 45 < polyvinyl alcohol (PVA) was inferred.
Download full-text PDF
Progress of Green Oxidation/Reduction Technologies
Editors: Bai, M; Chang, JS; Zhang, Z; Liu, C Publisher: JILIN SCI TECHNOL PUBL HOUSE
Journal of Wuxi University of Light Industry