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Rezhaw A. Qadr,Dlear R. Saber,Shujahadeen B. Aziz 대한전자공학회 2022 Journal of semiconductor technology and science Vol.22 No.5
In the current work, lattice parameters, band structure, and optical characteristics of neat and doped ZnO are studied by utilizing ultrasoft pseudopotentials (USP) and generalized gradient approximation (GGA) with the support of First-principles calculation (FPC) derived from density functional theory (DFT). The measurements had been performed in the supercell geometry that had been optimized. To discover the lattice parameters, electronic band structure, and optical characteristics of V-doped ZnO, the FPC based on DFT has been applied in CASTEP. The calculated lattice parameters are agree with observed experimental data. The volume of the doped system grows as the content of V-doping in it increases. Pure and doped ZnO were investigated for band structure and energy bandgaps using the Monkhorst-Pack scheme's k-point sampling techniques in the high symmetry direction of the Brillouin zone (G-A-H-K-G-M-L-H). In the presence of high V content, the bandgap energy decreases from 3.331 to 2.055 eV. From the band E-K diagram (V.B and C.B), PDOS and DOS diagrams insight into the electronic structure of the atom and the amount to which each energy band contributes to a specific atomic orbital were specified. The bandgaps were manipulated so that they narrowed, resulting in a redshift of the absorption spectrum in the IR region. The imaginary and real parts of the extinction coefficient, refractive index, and dielectric function have all increased at lower photon energies.
( Wan Abd Al Qadr Imad Wan Mohtar ),( Louise Young ),( Grainne M. Abbott ),( Carol Clements ),( Linda M. Harvey ),( Brian Mcneil ) 한국미생물 · 생명공학회 2016 Journal of microbiology and biotechnology Vol.26 No.6
Ganoderma lucidum BCCM 31549 has a long established role for its therapeutic activities. In this context, much interest has focused on the possible functions of the (1,3)-β-D-glucan (G) produced by these cultures in a stirred-tank bioreactor and extracted from their underutilized mycelium. In the existing study, we report on the systematic production of G, and its sulfated derivative (GS). The aim of this study was to investigate G and its GS from G. lucidum in terms of their antibacterial properties and cytotoxicity spectrum against human prostate cells (PN2TA) and human caucasian histiocytic lymphoma cells (U937). 1H NMR for both G and GS compounds showed β-glycosidic linkages and structural similarities when compared with two standards (laminarin and fucoidan). The existence of characteristic absorptions at 1,170 and 867 cm-1 in the FTIR (Fourier Transform Infrared Spectroscopy) for GS demonstrated the successful sulfation of G. Only GS exhibited antimicrobial activity against a varied range of test bacteria of relevance to foodstuffs and human health. Moreover, both G and GS did not show any cytotoxic effects on PN2TA cells, thus helping demonstrate the safety of these polymers. Moreover, GS showed 40% antiproliferation against cancerous U937 cells at the low concentration (60 μg/ ml) applied in this study compared with G (10%). Together, this demonstrates that sulfation clearly improved the solubility and therapeutic activities of G. The water-soluble GS demonstrates the potential multifunctional effects of these materials in foodstuffs.
Wan Abd Al Qadr Imad Wan-Mohtar,Safuan Ab Kadir,Sarina Abdul Halim Lim,Zul Ilham,Siti Hajar-Azhari,Nazamid Saari 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.6
In submerged-liquid fermentation, seven keyparameters were assessed using one-factor-at-a-time toobtain the highest GABA yield using an industrial soysauce koji Aspergillus oryzae strain NSK (AOSNSK). AOSNSK generated maximum GABA at 30 C (194 mg/L) and initial pH 5 (231 mg/L), thus was able to utilizesucrose (327 mg/L of GABA) for carbon source. Sucrose at100 g/L, improved GABA production at 646 mg/L. Singlenitrogen sources failed to improve GABA production,however a combination of yeast extract (YE) and glutamicacid (GA) improved GABA at 646.78 mg/L. Carbon-tonitrogenratio (C8:N3) produced the highest cell (24.01 g/L) and GABA at a minimal time of 216 h. The keyparameters of 30 C, initial pH 5, 100 g/L of sucrose,combination YE and GA, and C8:N3 generated the highestGABA (3278.31 mg/L) in a koji fermentation. AOSNSKpromisingly showed for the development of a new GABArichsoy sauce.
Wan Abd Al Qadr Imad Wan-Mohtar,Christina Viegelmann,Anita Klaus,Sarina Abdul Halim Lim 한국식품과학회 2017 Food Science and Biotechnology Vol.26 No.1
Underutilized mycelium of Ganoderma lucidum BCCM 31549 has been a significant source of a glucan sulfate (GS) possessing therapeutic activities. GS have been evaluated for their antifungaldemelanizing properties and nitrite oxide production from stimulated RAW264.7 macrophages. GS exhibited antifungal activity against Aspergillus niger A60 with a minimum inhibitory concentration of 60 mg/mL and a minimum fungicidal concentration of 100 mg/mL. At 60mg/mL (sublethal) and 30mg/mL (subinhibitory) doses of GS, the mycelium of A. niger A60 was successfully demelanized with a conidiophore head and black pigment reduction. Additionally, GS successfully stimulated RAW264.7 macrophage cells at a concentration of 500 μg/mL to produce 0.45 μM of nitric oxide. The GSstimulated RAW264.7 macrophages were morphologically similar to those treated with lipopolysaccharide. The results highlight a novel bifunctional property of mycelial GS from G. lucidum.
Siti Hajar-Azhari,Wan Abd Al Qadr Imad Wan-Mohtar,Safuan Ab Kadir,Muhamad Hafiz Abd Rahim,Nazamid Saari 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.2
In this study, a selected c-aminobutyric acid (GABA)-rich Malaysian strain Aspergillus oryzae NSK was collected from soy sauce koji. The strain was used to explore the effect of using renewable native sugar syrup, sugarcane, nipa, and molasses as fermentable substrates for developing a novel functional GABA soy sauce. We evaluated the strain using the chosen native sugars for 7 days using shake flask fermentation at 30 C. The results showed optimum GABA concentration was achieved using cane molasses as the fermentable substrate (354.08 mg/L), followed by sugarcane syrup (320.7 mg/L) and nipa syrup (232.07 mg/L). Cane molasses was subsequently utilized as a substrate to determine the most suitable concentration for A. oryzae NSK to enhance GABA production and was determined as 50% g/L of glucose standard cane molasses. Our findings indicate that cane molasses can be used as a GABA-rich ingredient to develop a new starter culture for A. oryzae NSK soy sauce production.
Hajar-Azhari, Siti,Wan-Mohtar, Wan Abd Al Qadr Imad,Kadir, Safuan Ab,Rahim, Muhamad Hafiz Abd,Saari, Nazamid 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.2
In this study, a selected c-aminobutyric acid (GABA)-rich Malaysian strain Aspergillus oryzae NSK was collected from soy sauce koji. The strain was used to explore the effect of using renewable native sugar syrup, sugarcane, nipa, and molasses as fermentable substrates for developing a novel functional GABA soy sauce. We evaluated the strain using the chosen native sugars for 7 days using shake flask fermentation at $30^{\circ}C$. The results showed optimum GABA concentration was achieved using cane molasses as the fermentable substrate (354.08 mg/L), followed by sugarcane syrup (320.7 mg/L) and nipa syrup (232.07 mg/L). Cane molasses was subsequently utilized as a substrate to determine the most suitable concentration for A. oryzae NSK to enhance GABA production and was determined as 50% g/L of glucose standard cane molasses. Our findings indicate that cane molasses can be used as a GABA-rich ingredient to develop a new starter culture for A. oryzae NSK soy sauce production.