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463 results on '"Huang, Mingquan"'

101. Cover image

Author

Wang, Zhen, primary, Wei, Jinwang, additional, Wang, Ying, additional, Zhu, Tingting, additional, Huang, Mingquan, additional, Wu, Jihong, additional, Xu, Youqiang, additional, Zhang, Jinglin, additional, and Wang, Bowen, additional

Published
2021
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103. Anchoring of quality variance factors and uncovering its influence on the flavor quality of BCSGB during aging process of sun-exposure.

Author

Chen, Hao, Hou, Yaxin, Huang, He, Sun, Yue, Wu, Yashuai, Hong, Jiaxin, Zhao, Dongrui, Sun, Jinyuan, Huang, Mingquan, and Sun, Baoguo

Subjects
FLAVOR, LIQUID-liquid extraction, RANDOM forest algorithms, PROCESS optimization, SENSORY evaluation
Abstract

The aging process is crucial to improve the harmony and fullness of the flavor of baijiu. Nevertheless, the traditional aging process consumes space and times and significantly increased the loss of baijiu. Hence, how to shorten the aging time through manual intervention becomes the research hotspot. Thus, a new aging method of exposure to sunlight was established to accelerate the balance of flavor compounds in baijiu. It was still unclear about the quality variance factors and its influence on the flavor quality of BCSGB (banchengshaoguo baijiu) during the sun-exposure process. Hence, adsorption pen combined with GC–MS were utilized to identify trace components, and pH liquid–liquid extraction and GC–O–MS were employed to screen and assess flavor compounds. Afterward, based on the sensory evaluation of BCSGB, three assessment systems (sensory evaluation, mental test, and random forest) were created to screen the quality variance factors. Thus, the quality variance factors were responsive to changes in the flavor quality of BCSGB during the sun-exposure process, which support process quality monitoring and aging process optimization. [ABSTRACT FROM AUTHOR]

Published
2023
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104. Huangshui Polysaccharide Exerts Intestinal Barrier Protective Effects through the TLR4/MyD88/NF- κ B and MAPK Signaling Pathways in Caco-2 Cells.

Author

Huo, Jiaying, Pei, Wenhao, Liu, Guoying, Sun, Weizheng, Wu, Jihong, Huang, Mingquan, Lu, Wei, Sun, Jinyuan, and Sun, Baoguo

Subjects
POLYSACCHARIDES, CELLULAR signal transduction, MITOGEN-activated protein kinases, INTESTINES, TIGHT junctions, HEAT shock proteins
Abstract

Several reports have demonstrated that natural polysaccharides exert protective effects on intestinal barrier function. In our previous study, we isolated a polysaccharide named HSP-W from Huangshui (HS). In the present study, the protective role of HSP-W in LPS-induced intestinal barrier dysfunction was determined by several molecular biological techniques. The results showed that HSP-W treatment alleviated the deduced TEER and increased the permeability of intestinal epithelial cells induced by LPS through inhibiting the release of inflammatory cytokines and enhancing the expression of tight junction (TJ) proteins. The underlying molecular mechanisms were elucidated by RNA-seq technique, which indicated that the differentially expressed genes (DEGs) between the LPS-treated and LPS+HSP-W-treated groups were enriched in the "MAPK" signaling pathway. Notably, the overlapping DEGs reversed by HSP-W intervention highlighted the pathways of the "Toll-like receptor" and "NF-κB" signaling pathways. The suppression of p38 and NF-κB were mediated by the inhibition of MyD88. Furthermore, HSP-W treatment prevented the translocation of NF-κB to nucleus, thus inhibiting the release of TNF-α, IL-6, and IL-1β. Overall, HSP-W has beneficial effects on LPS-induced inflammation; it protects the intestinal barrier from injury in Caco-2 cells through inhibiting the TLR4/MyD88/NF-κB and p38 MAPK signaling pathways. [ABSTRACT FROM AUTHOR]

Published
2023
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111. Human ectopic olfactory receptors and their food originated ligands: a review.

Author

Raka, Rifat Nowshin, Wu, Hua, Xiao, Junsong, Hossen, Imam, Cao, Yanping, Huang, Mingquan, and Jin, Jianming

Subjects
OLFACTORY receptors, G protein coupled receptors, LIGANDS (Biochemistry), GUT microbiome, DIGESTIVE organs, HUMAN body
Abstract

Ectopic olfactory receptors (EORs) are expressed in non-nasal tissues of human body. They belong to the G-protein coupled receptor (GPCR) superfamily. EORs may not be capable of differentiating odorants as nasal olfactory receptors (ORs), but still can be triggered by odorants and are involved in different biological processes such as anti-inflammation, energy metabolism, apoptosis etc. Consumption of strong flavored foods like celery, oranges, onions, and spices, is a good aid to attenuate inflammation and boost our immune system. During the digestion of these foods in human digestive system and the metabolization by gut microbiota, the odorants closely interacting with EORs, may play important roles in various bio-functions like serotonin release, appetite regulation etc., and ultimately impact health and diseases. Thus, EORs could be a potential target linking the ligands from food and their bioactivities. There have been related studies in different research fields of medicine and physiology, but still no systematic food oriented review. Our review portrays that EORs could be a potential target for functional food development. In this review, we summarized the EORs found in human tissues, their impacts on health and disease, ligands interacting with EORs exerting specific biological effects, and the mechanisms involved. [ABSTRACT FROM AUTHOR]

Published
2022
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114. Highly efficient determination of Mn2+in Chinese liquor by using a novel electrochemical sensor based on TiO2-NH2@covalent organic framework nanocompositesElectronic supplementary information (ESI) available. See DOI: https://doi.org/10.1039/d3ay00222e

Author

Yu, Liangyun, Sun, Liangju, Zhang, Qi, Zhang, Jingjing, Yang, Bairen, Huang, Mingquan, Zhou, Yawen, Xu, Baocai, and Hu, Xiaoya

Abstract

This study developed an electrochemical sensor for the determination of Mn2+in Chinese liquor by modifying a glass carbon electrode with TiO2-NH2@COFDPTB, which was synthesized viathe controllable growth of COFDPTBonto the surface of TiO2-NH2using the Schiff-base condensation reaction between 2,5-dimethoxyterephthalaldehyde and 1,3,5-tris(4-aminophenyl)benzene. The morphological and structural characterization studies of the proposed TiO2-NH2@COFDPTBwere carried out by SEM, TEM, HRTEM, EDX, BET, XRD and FTIR techniques. Owing to the excellent properties and the synergism between TiO2and COFDPTB, the introduction of TiO2-NH2@COFDPTBimproved the electrochemical response significantly. By optimizing the experimental parameters, the sensor exhibited good linearity in the range of 0.1–1.0 nM and 0.08–10 μM with a detection limit of 2.83 × 10−11M and 9.50 × 10−9M, respectively, showing competitive performance for Mn2+determination. Besides, the proposed sensor was successfully applied to Mn2+detection in liquor samples, suggesting its practical application performance.

Published
2023
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139. A new method to predict the content changes of aroma compounds during the aging process of Niulanshan Baijiu using the GM (1,1) gray model.

Author

Wang, Zhen, Wei, Jinwang, Wang, Ying, Zhu, Tingting, Huang, Mingquan, Wu, Jihong, Xu, Youqiang, Zhang, Jinglin, and Wang, Bowen

Subjects
CONTENT analysis, FORECASTING, MATHEMATICAL models, FOOD aroma
Abstract

Niulanshan Baijiu (NLS), a kind of light‐flavor Baijiu, is very popular in China. The gray model [GM (1,1)], a mathematical model, is used to predict the content changes of key odorants in NLS during the aging process. First, the smell experiment of NLS was carried out by gas chromatography‐olfactometry‐mass spectrometry (GC‐O‐MS). Then, 34 aroma compounds in NLS aged four different years were identified and quantitated, calculated the OAVs of these aroma compounds, there were 18 compounds with OAVs >1, which were considered as important aroma compounds in NLS, and finally, the gray prediction was carried out by modeling the content of these compounds. The correlations between the predicted values and actual values were as high as 0.9969. This is the first time that GM (1,1) is used in liquor content analysis, and the good prediction results show the applicability of GM (1,1) in predicting the content change of compounds during Baijiu aging. [ABSTRACT FROM AUTHOR]

Published
2022
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