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3 results on '"Dianjie Hu"'

1. Study on Extraction, Physicochemical Properties, and Bacterio-Static Activity of Polysaccharides from Phellinus linteus

Author

Nengbin Gao, Weijia Zhang, Dianjie Hu, Guo Lin, Jingxuan Wang, Feng Xue, Qian Wang, Hongfei Zhao, Xin Dou, and Lihong Zhang

Subjects
Phellinus linteus, ultrasonic extraction, chemical analyses, anti-bacterial effect, Organic chemistry, QD241-441
Abstract

We optimized an ultrasound-assisted extraction process of Phellinus linteus mycelium polysaccharides (PLPs) and studied their monosaccharide composition and bacteriostatic properties. Based on a single-factor experiment, a three-factor, three-level Box–Behnken design was used to optimize the ultrasound-assisted extraction process of PLP, using the yield of PLP as the index. The chemical composition and monosaccharide composition of PLP were determined by chemical analysis and HPLC analysis, respectively. Microscopic morphological analysis of the surface of PLP was performed via swept-surface electron microscopy. The bacteriostatic properties of PLP were determined using the spectrophotometric turbidimetric method. The results showed that the best extraction process of PLP with ultrasonic assistance achieved a result of 1:42 g/mL. In this method, the ultrasonic temperature was 60 °C, ultrasonic extraction was performed for 20 min, and the yield of PLP was 12.98%. The monosaccharide composition of PLP mainly contains glucose (Glc), mannose (Man), galactose (Gal), and glucuronic acid (GlcA). The intracellular polysaccharide of Phellinus igniarius Mycelia (PIP) is an irregular spherical accumulation, the surface is rough and not smooth, and the extracellular polysaccharide (PEP) is a crumbly accumulation. PIP has a stronger inhibitory ability for S. aureus and E. coli and a slightly weaker inhibitory effect for B. subtilis; the inhibitory effect of PEP on S. aureus, E. coli, and B. subtilis is slightly inferior to that of PIP.

Published
2023
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2. Study on Extraction, Physicochemical Properties, and Bacterio-Static Activity of Polysaccharides from Phellinus linteus

Author

Zhang, Nengbin Gao, Weijia Zhang, Dianjie Hu, Guo Lin, Jingxuan Wang, Feng Xue, Qian Wang, Hongfei Zhao, Xin Dou, and Lihong

Subjects
Phellinus linteus, ultrasonic extraction, chemical analyses, anti-bacterial effect
Abstract

We optimized an ultrasound-assisted extraction process of Phellinus linteus mycelium polysaccharides (PLPs) and studied their monosaccharide composition and bacteriostatic properties. Based on a single-factor experiment, a three-factor, three-level Box–Behnken design was used to optimize the ultrasound-assisted extraction process of PLP, using the yield of PLP as the index. The chemical composition and monosaccharide composition of PLP were determined by chemical analysis and HPLC analysis, respectively. Microscopic morphological analysis of the surface of PLP was performed via swept-surface electron microscopy. The bacteriostatic properties of PLP were determined using the spectrophotometric turbidimetric method. The results showed that the best extraction process of PLP with ultrasonic assistance achieved a result of 1:42 g/mL. In this method, the ultrasonic temperature was 60 °C, ultrasonic extraction was performed for 20 min, and the yield of PLP was 12.98%. The monosaccharide composition of PLP mainly contains glucose (Glc), mannose (Man), galactose (Gal), and glucuronic acid (GlcA). The intracellular polysaccharide of Phellinus igniarius Mycelia (PIP) is an irregular spherical accumulation, the surface is rough and not smooth, and the extracellular polysaccharide (PEP) is a crumbly accumulation. PIP has a stronger inhibitory ability for S. aureus and E. coli and a slightly weaker inhibitory effect for B. subtilis; the inhibitory effect of PEP on S. aureus, E. coli, and B. subtilis is slightly inferior to that of PIP.

Published
2023
Full Text
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3. Effect of solid-state fermentation with Lactobacillus casei on the nutritional value, isoflavones, phenolic acids and antioxidant activity of whole soybean flour

Author

Ji Yuxiang, Dianjie Hu, Yongyong Yan, Nie Xiaobao, Jin Ziyi, Yang Wenwen, Chen Xiaoming, Lin Jing, Zhang Qingyu, Di Gai, and Li Songlin

Subjects
0106 biological sciences, chemistry.chemical_classification, Vitamin, Lactobacillus casei, Antioxidant, biology, medicine.medical_treatment, Trypsin inhibitor, food and beverages, 04 agricultural and veterinary sciences, Isoflavones, biology.organism_classification, 040401 food science, 01 natural sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, chemistry, Solid-state fermentation, 010608 biotechnology, medicine, Fermentation, Food science, Essential amino acid, Food Science
Abstract

This work researched the effect of solid-state fermentation (SSF) with Lactobacillus casei on the changes of nutritional components, isoflavones, phenolic acids and antioxidant activity of whole soybean flour (WSF). Results showed that total protein, vitamin B1, vitamin B2, and β-carotene of WSF increased after fermentation. Fermented whole soybean flour (FWSF) showed higher essential amino acids contents and essential amino acid index. There was no significant change in ash, Fe, Ca, Zn, and K content (P > 0.05). SSF treatment caused a significant decrease in lipids, crude fibre, and antinutritional factors (lipoxygenase-1, lipoxygenase-3, trypsin inhibitor, and urease) (P

Published
2020

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