Publications by authors named "Zhiyu Xiong"

11 Publications

  • Page 1 of 1

Effect of glutamic acid on the preparation and characterization of Pickering emulsions stabilized by zein.

Food Chem 2022 Jan 15;366:130598. Epub 2021 Jul 15.

School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China. Electronic address:

In this study, glutamic acid and zein were utilized to prepare colloidal nanoparticles as stabilizers for Pickering emulsions. The effect of the ratio of glutamic acid to zein on the stability, zeta potential, particle size, morphology, and structure of colloidal nanoparticles was studied. The results showed that zein and glutamic acid combined in the form of noncovalent bonds, which changed the characteristics of the zein. In addition, colloidal particles aggregation was induced by glutamic acid, which altered the distribution of droplets in the emulsion, and increased the adsorption of proteins on the surface of the oil droplets, as reflected by the analysis of the size, microstructure, rheological behaviours, and driving force of the Pickering emulsion. Hydrophobic interactions and electrostatic interactions were the main driving forces for the formation of colloidal particles, which was determined by driving force analysis and the change of the zeta potential.
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http://dx.doi.org/10.1016/j.foodchem.2021.130598DOI Listing
January 2022

Recent developments in maintaining gel properties of surimi products under reduced salt conditions and use of additives.

Crit Rev Food Sci Nutr 2021 May 28:1-16. Epub 2021 May 28.

School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.

Salt is a necessary condition to produce a surimi product that is based on the gelation of salt-soluble myofibrillar proteins. Recently, there has been a growing concern among consumers to consume healthy foods due to the threat of several chronic diseases caused by an unhealthy diet. Methods of reducing salt content out of concern for health issues caused by excessive sodium intake may affect the gel properties of surimi, as can many health-oriented food additives. Several studies have investigated different strategies to improve the health characteristics of surimi products without decreasing gel properties. This review reports recent developments in this area and how the gel properties were successfully maintained under reduced-salt conditions and the use of additives. This review of recent studies presents a great deal of progress made in the health benefits of surimi and can be used as a reference for further development in the surimi product processing industry.
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http://dx.doi.org/10.1080/10408398.2021.1931024DOI Listing
May 2021

Ameliorative effects of L-arginine? On heat-induced phase separation of Aristichthys nobilis myosin are associated with the absence of ordered secondary structures of myosin.

Food Res Int 2021 03 18;141:110154. Epub 2021 Jan 18.

School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China; Bio-resources Key Laboratory of Shaanxi Province, School of Biological Science and Engineering, Sha'anxi University of Technology, Hanzhong, Shaanxi Province 723001, China. Electronic address:

This investigation aimed to study the potential mechanism of L-arginine (L-Arg) on the heat-induced phase separation phenomenon of myosin from the perspective of conformational changes of myosin. L-Arg ameliorated the phase separation of myosin after a two-step heating procedure via suppression of heat-induced aggregation of myosin. The effect of L-Arg on the heating of myosin at high temperatures (75-85 °C) was more pronounced than that in the setting stage (35-45 °C), suggesting that the ameliorative effects of L-Arg on the heat-induced phase separation of myosin are mainly attributed to the inhibition of rod-rod cross-linking between denatured myosin molecules. Additionally, L-Arg without pH modification exhibited an increased ability to suppress the gelation of myosin compared with pH modification, indicating that both pH effects and the particular structure of L-Arg play noticeable roles in the suppression of myosin gelation. Far-UV circular dichroism, intrinsic fluorescence spectroscopy and differential scanning calorimetry demonstrated that L-Arg induced the absence of ordered secondary structures of myosin molecules, especially β-sheets, and thus generated a looser protein structure, which may represent the dominant suppression mechanisms of L-Arg on the heat-induced aggregation of myosin. This work provided support for the use of L-Arg as a food additive, and the results of this study will be attractive to the meat and beverage products.
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http://dx.doi.org/10.1016/j.foodres.2021.110154DOI Listing
March 2021

Metabolomics strategy for revealing the components in fermented barley extracts with Lactobacillus plantarum dy-1.

Food Res Int 2021 01 29;139:109808. Epub 2020 Oct 29.

School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Jiangsu Jiangnan Biotechnology Co. Ltd., Zhenjiang 212300, China. Electronic address:

Fermentation has been considered as effective tools to promote the functional properties of cereals. In this paper, barley flour was fermented with Lactobacillus plantarum dy-1 (L. plantarum dy-1) and the main components in the fermented barley aqueous extracts were identified using by ultra-high performance liquid chromatography tandem with high resolution mass spectrometry (UPLC-HRMS), and investigated by metabolomics strategy involved on chemometrics. The barley extracts were prepared at the fermentation time of 0, 4, 8, 12, 16, 20, 24, 28 h, respectively and a total of 124 compounds were detected in the samples. Principal component analysis (PCA) was performed and the results indicated that the fermentation process became to slow down from 16 h until terminated. During fermentation, saccharides, amino acids, nucleosides, and some organic acids decreased, while lipids and bioactive molecules in barley were released and metabolites were accumulated by L. plantarum dy-1. Meanwhile, partial least squares discrimination analysis (PLS-DA) was performed for revealing the characteristic components in fermented barley aqueous extracts, including some functional molecules such as indole-3-lactic acid, phenyllactic acid, homovanillic acid and cafestol, etc., which provided the roles of them and the basis for further investigation on the functional bioactivities and application.
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http://dx.doi.org/10.1016/j.foodres.2020.109808DOI Listing
January 2021

Use of l-arginine-assisted ultrasonic treatment to change the molecular and interfacial characteristics of fish myosin and enhance the physical stability of the emulsion.

Food Chem 2021 Apr 7;342:128314. Epub 2020 Oct 7.

School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China; Bio-resources Key Laboratory of Shaanxi Province, School of Biological Science and Engineering, Sha'anxi University of Technology, Hanzhong 723001, China. Electronic address:

The effects of l-arginine (Arg)-assisted ultrasonic treatment on the molecular and interfacial characteristics of myosin and emulsifying properties of the emulsion were evaluated to ascertain the underlying mechanism in improving the emulsion stability. Ultrasonication induced the exposure of residues of native myosin, which was increased by the addition of Arg (40 mM). Furthermore, in terms of emulsions containing Arg, the higher the ultrasonication intensity was, the greater the increase in adsorbed protein (from 15.43 ± 0.28% to 50.49 ± 1.65%) and π value, and the decrease in droplet sizes (from 4098 nm to 2324 nm) (P < 0.05). Moreover, the increase in the ordered structures of interfacial myosin induced by Arg and ultrasonication favoured the formation of a protein gelation network. In summary, Arg-assisted ultrasonic treatment improved the stability of the emulsion by inducing the exposure of native myosin and facilitating the formation of ordered structures of interfacial myosin.
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http://dx.doi.org/10.1016/j.foodchem.2020.128314DOI Listing
April 2021

Highly efficient graphene-based Cu(In, Ga)Se₂ solar cells with large active area.

Nanoscale 2014 Sep 13;6(18):10879-86. Epub 2014 Aug 13.

Department of Physics, The Chinese University of Hong Kong, Shatin, Hong Kong, China.

Two-dimensional graphene has tremendous potential to be used as a transparent conducting electrode (TCE), owing to its high transparency and conductivity. To date graphene films have been applied to several kinds of solar cells except the Cu(In, Ga)Se₂ (CIGS) solar cell. In this work, we present a novel TCE structure consisting of a doped graphene film and a thin layer of poly(methyl methacrylate) (PMMA) to replace the ZnO:Al (AZO) electrode for CIGS. By optimizing the contact between graphene and intrinsic ZnO (i-ZnO), a high power conversion efficiency (PCE) of 13.5% has been achieved, which is among the highest efficiencies of graphene-based solar cells ever reported and approaching those of AZO-based solar cells. Besides, the active area of our solar cells reaches 45 mm(2), much larger than other highly efficient graphene-based solar cells (>10%) reported so far. Moreover, compared with AZO-based CIGS solar cells, the total reflectance of the graphene-based CIGS solar cells is decreased and the quantum efficiency of the graphene-based CIGS is enhanced in the near infrared region (NIR), which strongly support graphene as a competitive candidate material for the TCE in the CIGS solar cell. Furthermore, the graphene/PMMA film can protect the solar cell from moisture, making the graphene-based solar cells much more stable than the AZO-based solar cells.
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http://dx.doi.org/10.1039/c4nr02988gDOI Listing
September 2014

[Simultaneous determination of 16 organic acids in feed additives by on-line enrichment and ion chromatography-mass spectrometry].

Se Pu 2014 Feb;32(2):145-50

A novel analytical method for simultaneous determination of sixteen organic acids by on-line enrichment and ion chromatography-mass spectrometry (IC-MS) was developed. Online enrichment and separation of the organic acids were performed by ion chromatography on a homemade enrichment column and a homemade separation column. The qualitative and quantitative analyses of the organic acids were performed by mass spectrometry in selected ion monitoring (SIM) mode on the basis of atmospheric pressure chemical ionization (APCI) source in negative mode. The sample of 200 microL was injected for the analysis, and the on-line enrichment time was 3 min. The sodium hydroxide solution was used as a gradient elution system. The two columns made it possible to have a low limit of detection due to the good enrichment and separation capability. The sixteen organic acids were separated completely within 30 min. All curves showed good linearity within the test concentration ranges. The limits of detection (LODs) were between 0.01 and 0.22 mg/L, and the average recoveries were between 70.6% and 110.8%. The relative standard deviations (RSDs) were less than 6.3%. The results indicate that this method is simple, rapid, sensitive and accurate for the determination of the organic acids in feed additives.
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http://dx.doi.org/10.3724/sp.j.1123.2013.10003DOI Listing
February 2014

[Determination of alditols in foods by ion chromatography-mass spectrometry].

Se Pu 2013 Nov;31(11):1093-101

State Key Laboratory of Food Additive and Condiment Testing, Zhenjiang 212008, China.

A method for the determination of alditols in foods by ion chromatography-mass spectrometry (IC-MS) has been developed. The samples were extracted and cleaned up with the solid phase extraction (SPE). Then, the ion chromatographic separation was performed on a CarboPar MA1 column. The alditols were determined by MS with the selected ion monitoring (SIM) mode and quantified by the external standard method. The calibration curves showed good linearity in the certain ranges with the correlation coefficients (R2) greater than 0.99. The limits of quantification (S/N = 10) of erythritol, xylitol, D-sorbitol, D-mannitol, lactitol, maltitol were 0.98, 1.99, 2.24, 5.92, 13.56, 13.21 mg/kg and the limits of detection (S/N = 3) were 0.28, 0.59, 0.71, 1.74, 4.14, 4.03 mg/kg, respectively. The spiked recoveries of the alditols in the foods at different levels were in the range of 82.5%-108.0% with the relative standard deviations (RSDs) of 1.5%-7.6%. The sensitivity, accuracy and precision of the method meet the technical standards of the determination. The method can be applied to the determination of alditols in foods.
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http://dx.doi.org/10.3724/sp.j.1123.2013.05008DOI Listing
November 2013

[Determination of alditols in wine by gas chromatography-mass spectrometry after acetate derivatization].

Se Pu 2013 Aug;31(8):786-90

State Key Laboratory of Food Additive and Condiment Testing, Zhenjiang 212008, China.

The acetate derivatization of alditols for determining alditol level in wine by gas chromatography (GC)-mass spectrometry (MS) has been developed. The wine sample was mixed with pyridine and centrifuged at 5,000 r/min at the temperature of 4 degrees C for 10 min. After filtration with organic phase membrane, the supernatant was derivatized with acetic anhydride, and then dehydrated with anhydrous sodium sulfate. The GC separation was performed on a DB-5MS capillary column. The alditols were determined by MS in selected ion monitoring (SIM) mode and quantified by external standard method. The calibration curves showed good linearities in the range of 0.019 - 1.25 mg/L except for lactitol (0.039 - 2.50 mg/L) with the correlation coefficients greater than 0.99. The limits of quantification (S/N= 10) of erythritol, xylitol, D-mannitol, sorbitol, galactitol and lactitol were 0.17, 0.29, 0.43, 0.46, 0.47 and 2.88 mg/L respectively. The limits of detection (S/N = 3) were 0.05, 0.08, 0.13, 0.14, 0.14 and 1.38 mg/L respectively. The recoveries of alditols spiked in the wine at two levels of 40 mg/L and 80 mg/L were ranged from 80.15% to 108.75% with the relative standard deviations (RSDs) of 2.16% - 6.97%. The sensitivity, accuracy and precision of the method can meet the technical standard. The method can be applied to the rapid determination of alditols in wine.
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http://dx.doi.org/10.3724/sp.j.1123.2013.01005DOI Listing
August 2013

Effect of superfine grinding on antidiabetic activity of bitter melon powder.

Int J Mol Sci 2012 Nov 2;13(11):14203-18. Epub 2012 Nov 2.

School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.

The antidiabetic activities of bitter melon powders produced with lyophilization/superfine grinding and hot air drying/normal grinding were investigated in vivo for selecting a suitable bitter melon processing procedure. After a five-week treatment, bitter melon lyophilized superfine grinding powder (BLSP) had a higher antidiabetic activity with reducing fasting blood glucose levels from 21.40 to 12.54 mmol/L, the serum insulin levels from 40.93 to 30.74 mIU/L, and restoring activities of SOD compared with those in the bitter melon hot air drying powder (BAP) treated group. Furthermore, BLSP protected pancreatic tissues including islet beta cells and reduced the loss of islet cells. Combined with the difference of compositions in BLSP and BAP, it could be concluded that superfine grinding and lyophilization processes were beneficial for presenting the antidiabetic activity, which will provide a reference for direct utilization of bitter melon as a suitable functional food to relieve symptoms of diabetes.
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http://dx.doi.org/10.3390/ijms131114203DOI Listing
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3509575PMC
November 2012

[Disseminated Penicillium marneffei infection associated with AIDS, report of a case].

Zhonghua Yi Xue Za Zhi 2002 Mar;82(5):325-9

First University Hospital of West China University of Medical Sciences. Chengdu 610041, China.

Objective: To explore the clinical and laboratory features of disseminated Penicillium marneffei infection in patients with AIDS.

Methods: The HIV antibody in serum was assayed by both enzyme immunoassay (EIA) and Western immunoblot (WIB) methods. Morphology of the pathogenic fungus in smear and biopsy specimens of bone marrow was observed. The fungus was isolated from the patient's skin lesion and inoculated into the abdominal cavities of 2 rats and 2 mice. Twenty days later the rats and mice were killed and their viscera were taken out. Blood from the organs were cultured in Sabourand glucose agar at 25 degrees C and 37 degrees C. The colonies were observed. The morphology of the fungus was observed by microscopy and scanning electron microscopy.

Results: The most common clinical manifestations of Penicilium marneffei infection were fever, weight loss, anemia, papular skin lesion, hepatosplenomegaly, and lymphadenectasis. Yeast-like cells were found in the culture at 37 degrees C or in tissues. The fungi outside the host cells were elongated, often curved, sausage-like and with clear central septi. When cultured at 25 degrees C, the fungus was mycelia-like and produced a characteristic red pigment, diffusing into the medium.

Conclusion: Disseminated Penicilliosis marneffei is one of the most important opportunistic infections in patients with AIDS in Southeast Asia and the southern part of China. Since there is no specific clinical manifestation for Penicillium marneffei infection, it is often misdiagnosed. Definite diagnosis requires culture of the pathogenic fungus from clinical specimens. The fungus is thermally dimorphic, produces red pigment, and is sausage-form with clear central septum outside the host cell. Amphotericin B and itraconazole are effective in treating Penicilliosis marneffei.
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March 2002
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