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252 results on '"Wu, Yuehan"'

32. Improvement of Stress Resistance of Microencapsulated Lactobacillus plantarum by Emulsion Electrospinning.

Author

Wu, Yuehan, Zhang, Shanshan, Yan, Ziyou, Li, Shiyang, Wang, Qianwen, and Gao, Zhiming

Subjects
EMULSIONS, LACTOBACILLUS plantarum, LACTOBACILLUS, ELECTROSPINNING, LOCAL delivery services, PROBIOTICS, ALIMENTARY canal, HUMAN ecology
Abstract

Probiotics have become increasingly recognized for their potential health-promoting properties; however, the viability of probiotics can be affected by storage and transportation processes as well as the stressful environment of the human digestive tract, preventing them from achieving effective concentration (107 CFU/mL). In this regard, the embedding technology of probiotics provides an effective protection method. Dextran-based water in water (W/W) emulsion loaded with Lactobacillus plantarum was used as spinning solution to prepare Lactobacillus plantarum-loaded electrospun fibers. The structure of the W/W emulsion and the electrospun fibers was charactered. Lactobacillus plantarum were uniformly embedded in the internal phase of the W/W emulsion and the loading efficiency was 9.70 ± 0.40 log CFU/g. After 240 min digestion in the gastrointestinal tract, and temperature treatment in 65 °C and 72 °C, the loaded probiotics maintained high activity. Even after 5 days of storage in room temperature and 4 °C, the loaded probiotic activity levels remained high, with counts >8 log CFU/g. These results suggest that probiotics encapsulated by emulsion electrospinning could be potentially delivered in a novel food delivery system used in the future food industry. [ABSTRACT FROM AUTHOR]

Published
2024
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33. Enhancing the Mickering emulsifying capacity of agarose microgels by complexation with microamounts of sorbitan monolaurate (Tween-20).

Author

Jiang, Wenxin, Zhang, Hefan, Xiong, Xinwei, Li, Fengting, Lu, Wei, Hu, Bing, Gao, Zhiming, Wu, Yuehan, Yuan, Dan, and Li, Yanlei

Subjects
MICROGELS, AGAROSE, POLYSACCHARIDES, DYNAMIC pressure, FOOD emulsions, EMULSIONS
Abstract

Using non-amphiphilic polysaccharide to stabilize oil-in-water emulsions is still a challenge in food industry. Polysaccharide microgels showed emulsifying capacity, however, the stability of the formed emulsions is far from the requirements of the food industry. In this work, agarose microgel/Tween-20 suspensions were prepared and further employed in oil-in-water emulsion stabilization. Focuses were taken on the impact of Tween-20 on the emulsifying properties of agarose microgels. Results suggested that Tween-20 could complex with agarose microgels, and microamounts of Tween-20 (0.02 wt%) could apparently improve the emulsifying performance of microgels. Dynamic interfacial pressure and interfacial adsorption of microgels indicated that appropriate amount of Tween-20 (≤0.04 wt%) could benefit the interfacial adsorption of agarose microgels, while excessive Tween-20 (≥0.08 wt%) could compete with agarose microgels for adsorption sites on oil/water interface. Results of this work supporting that surfactant complexing could be a promising solution to prepare polysaccharides based Mickering emulsions. [ABSTRACT FROM AUTHOR]

Published
2024
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38. Removal of phytic acid in protein via pretreatment of rapeseed meal.

Author

Li, Yanlei, Sun, Yiying, Lu, Lin, Gao, Zhiming, Wu, Yuehan, Yuan, Dan, and Jiang, Wenxin

Subjects
PHYTIC acid, RAPESEED, IONIC strength, SOLUTION (Chemistry), SOY proteins, PROTEINS, ELECTROSTATIC interaction, MEALS
Abstract

To obtain rapeseed protein with low phytic acid (PA), soy protein isolate (SPI) was used to investigate the interactions between SPI and PA. The influence of pretreatment (soaking using salt solution and dialysis) of the defatted rapeseed meal on the PA and protein content in the final rapeseed proteins was also studied. The results showed that electrostatic interactions dominated the protein–PA interaction, which was affected by pH and ionic strength. Accordingly, the pH and ionic strength in the soaking medium also influenced the PA remained in the rapeseed proteins. The PA content decreased with the ionic strength (400–800 mM) and relatively low PA was obtained at pH 6.0 (soaking environment). Finally, 52.8 % of the PA have been removed and PA content remained in rapeseed protein isolate (RPI) reached about 0.84 mg/g, at the same time, the protein content was maintained around 86.70 %. Overall, soaking using salt solution and dialysis could be an effective method to achieve high quality rapeseed protein with low PA. [ABSTRACT FROM AUTHOR]

Published
2024
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44. Pretreatment Serum Lactate Dehydrogenase and Metastases Numbers as Potential Determinants of Anti-PD-1 Therapy Outcome in Nasopharyngeal Carcinoma

Author

Ali, Wael A. S., primary, Huang, Xinxin, additional, Wu, Yuehan, additional, Ma, Yuxiang, additional, Pan, Hui, additional, Liao, Jun, additional, Yang, Zhang, additional, Hong, Shaodong, additional, Yang, Yunpeng, additional, Huang, Yan, additional, Zhao, Yuanyuan, additional, Fang, Wenfeng, additional, Zhao, Hongyun, additional, and Zhang, Li, additional

Published
2023
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45. Supplemental Material - Supplemental Material for Pretreatment Serum Lactate Dehydrogenase and Metastases Numbers as Potential Determinants of Anti-PD-1 Therapy Outcome in Nasopharyngeal Carcinoma

Author

Ali, Wael A. S., Huang, Xinxin, Wu, Yuehan, Ma, Yuxiang, Pan, Hui, Liao, Jun, Yang, Zhang, Hong, Shaodong, Yang, Yunpeng, Huang, Yan, Zhao, Yuanyuan, Fang, Wenfeng, Zhao, Hongyun, and Zhang, Li

Subjects
FOS: Clinical medicine, 111299 Oncology and Carcinogenesis not elsewhere classified
Abstract

Supplemental Material for Pretreatment Serum Lactate Dehydrogenase and Metastases Numbers as Potential Determinants of Anti-PD-1 Therapy Outcome in Nasopharyngeal Carcinoma by Wael Abdullah Sultan Ali, Xinxin Huang, Yuehan Wu, Yuxiang Ma, Hui Pan, Jun Liao, Zhang Yang, Shaodong Hong, Yunpeng Yang, Yan Huang, Yuanyuan Zhao, Wenfeng Fang, Hongyun Zhao, and Li Zhang in Cancer Control.

Published
2023
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49. PARP1 is required for chromosomal translocations

Author

Wray, Justin, Williamson, Elizabeth A., Singh, Sudha B., Wu, Yuehan, Cogle, Christopher R., Weinstock, David M., Zhang, Yu, Lee, Suk-Hee, Zhou, Daohong, Shao, Lijian, Hauer-Jensen, Martin, Pathak, Rupak, Klimek, Virginia, Nickoloff, Jac A., and Hromas, Robert

Published
2013
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50. Composite Oleogels Formed by Cellulose Particles and Sorbitan Acid Esters

Author

Gao, Zhiming, Zhang, Chao, Wu, Yuehan, Chen, Fangfang, Hu, Bing, Wang, Ran, and Nishinari, Katsuyoshi

Subjects
QD, Q1
Abstract

Developing a facile method to prepare edible oleogels under moderate conditions would be of great interest. In this research, oleogels were obtained directly from the mixtures of cellulose particles (average particle size ≈ 25μm), sorbitan fatty acid esters (Span60 and Span40) and medium chain triglycerides (MCT). Results showed that 6% (w/w) cellulose particles combined with 9% (w/w) sorbitan fatty acid esters\ud could form a strong network to trap the oil phase through ultra-sonic treating. The strength of the oleogels could be regulated by the cellulose particles content and its ratio to surfactant. XRD, DSC and SEM data revealed that there was synergetic effect between the cellulose particles and fatty acid esters during the gelation. The cellulose particles covered with Span60 could associate with each other to form a network in the oil phase, in the similar way to the Span60 micelles. These findings would be significant for the development and application of food grade oleogels.

Published
2021

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