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1
Carnosic Acid Protects Biomolecules from Free Radical-mediated Oxidative Damage In vitro

Qisen Xiang,Qian Liu,Li Xu,Yan Qiao,Yutang Wang,Xuebo Liu 한국식품과학회 2013 Food Science and Biotechnology Vol.22 No.5
The protective effects of carnosic acid (CA), a naturally occurring catechol-type poly-phenolic diterpene,against free radical-induced oxidative damage to lipids,proteins, and DNA were evaluated in this study. The oxidation of human serum albumin and rat liver homogenate were induced by Cu2+/H2O2. Fe2+/VitC and 2,2'-azobis(2,4-dimethylvaleronitrile) were used to initiate linoleic acid (LA) peroxidation. Oxidative damage of DNA was carried out using 2,2'-azobis(2-amidinopropane) dihydrochloride (AAPH). The results showed that CA significantly inhibited the oxidative damages to proteins, LA and DNA caused by various types of free radicals. Moreover, in the Fe2+/VitC induced-LA peroxidation reaction system, the addition of CA also inhibited the cytotoxic effects of oxidized linoleic acid on RAW 264.7 cells. These results suggest that it might be possible to use CA to prevent or treat the oxidative stress-related disorders and diseases.
2
Significance of Viable but Nonculturable Escherichia coli: Induction, Detection, and Control

( Tian Ding ),( Yuanjie Suo ),( Qisen Xiang ),( Xihong Zhao ),( Shiguo Chen ),( Xingqian Ye ),( Donghong Liu ) 한국미생물 · 생명공학회 2017 Journal of microbiology and biotechnology Vol.27 No.3
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Diseases caused by foodborne or waterborne pathogens are emerging. Many pathogens can enter into the viable but nonculturable (VBNC) state, which is a survival strategy when exposed to harsh environmental stresses. Pathogens in the VBNC state have the ability to evade conventional microbiological detection methods, posing a significant and potential health risk. Therefore, controlling VBNC bacteria in food processing and the environment is of great importance. As the typical one of the gram-negatives, Escherichia coli (E. coli) is a widespread foodborne and waterborne pathogenic bacterium and is able to enter into a VBNC state in extreme conditions (similar to the other gram-negative bacteria), including inducing factors and resuscitation stimulus. VBNC E. coli has the ability to recover both culturability and pathogenicity, which may bring potential health risk. This review describes the concrete factors (nonthermal treatment, chemical agents, and environmental factors) that induce E. coli into the VBNC state, the condition or stimulus required for resuscitation of VBNC E. coli, and the methods for detecting VBNC E. coli. Furthermore, the mechanism of genes and proteins involved in the VBNC E. coli is also discussed in this review.
3
Inactivation mechanisms of non-thermal plasma on microbes: A review

Liao, Xinyu,Liu, Donghong,Xiang, Qisen,Ahn, Juhee,Chen, Shiguo,Ye, Xingqian,Ding, Tian Elsevier 2017 Food Control Vol.75 No.-
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<P>The increasing consumption of fresh-like food products requires the development of mild processing technologies without loss of nutritional value and sensory quality of foods. Non-thermal plasma (NTP) is an emerging and promising technology for extending the shelf-life of food products. However, the further development of a novel preservation technology should base on the adequate understandings of the effects on microbial behaviors. Therefore, the aim of this review is to provide an overview of the inactivation mechanisms of NTP technology on microbes. Topics covered are the basic introduction of NTP, the intrinsic and extrinsic factors affecting microbial inactivation effect and the probable mechanisms for microbial inactivation. Many factors, including processing parameters, environmental conditions and microbial properties have been shown to influence the bactericidal effect of NTP. According to previous research, the inhibitory activity of NTP against microbes includes biological and physical scenarios, though the exact mechanisms still remain unknown, requiring more investigations in the future. (C) 2016 Elsevier Ltd. All rights reserved.</P>