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RISS 인기검색어
- 검색키워드
- 저자 : Cui Chun-Lan (검색결과 4 건)
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Hui-Chun Wang,Yu-Bin Wang,Xiao-Hong Chen,Lan-Lan Cui 대한영상의학회 2016 Korean Journal of Radiology Vol.17 No.2
A 48-year-old woman presented with a 50-day history of irregular vaginal bleeding and lower abdominal pain. Ultrasound indicated an extremely large occupying lesion in the pelvic cavity that was highly suggestive of malignancy. Fluorodeoxyglucose (FDG) positron emission tomography/computed tomography (PET/CT) was performed to further assess the nature of pelvic abnormality. PET/CT images demonstrated a diffusely lobulated mass ranging from cervix up to the inferior pole of kidneys with mild FDG uptake. Simultaneously, multiple nodules in bilateral lungs and a hypodense lesion in the right ventricle were shown without FDG-avidity. Based on the imaging results, the presumptive diagnosis was uterine intravenous leiomyomatosis with intracardiac extension and pulmonary benign metastases, which was subsequently confirmed by MRI and the lesion biopsy.
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Zheng Hu-Zhe,Cui Chun-Lan,Jeong Woo-Sik,Chung Shin-Kyo 한국응용생명화학회 2020 Applied Biological Chemistry (Appl Biol Chem) Vol.63 No.5
In order to improve the synergistic effect of unripe apple polyphenols (APP) and chitooligosaccharides (COS), apple polyphenols-chitooligosaccharides microcapsule (APCM) were prepared by spray-drying method. The effects of APCM on the release of polyphenols in simulated gastrointestinal digestion model, as well as the anti-inflammatory effect against LPS-induced RAW264.7 cells were also evaluated. Scanning electron microscope (SEM) and HPLC analysis of APP and APCM showed that during the spray-drying process, most of the polyphenols are successfully encapsulated in COS. The simulated gastrointestinal digestion model results showed that about 98% of polyphenols released from APCM within 60 min. Anti-inflammatory effect of APCM on LPS induced RAW 264.7 cells showed that although APP showed a strong inhibitory effect on cell viability at 0.6 mg/mL, the effect of APCM on cell viability was less and could maintain a high level at the same concentration. In addition, APCM significantly inhibited nitric oxide (NO) and TNF-α production via the elevation of cytokine IL-10 as the concentration increases, respectively. The results suggest that APCM alleviate the intensity of inflammatory processes by inhibiting the production of pro-inflammatory cytokines TNF-α, as well as additionally by promoting the production of anti-inflammatory cytokines IL-10. These findings provide scientific and theoretical support for the claim that traditional medicine treats inflammation-related diseases.
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Qiaoyan Li,Yahan Cui,Jiasheng Lin,Chun Zhao,Lan Ding 한국공업화학회 2022 Journal of Industrial and Engineering Chemistry Vol.110 No.-
In this paper, the snowflake-like ZnO nanomaterials were prepared by combining zinc salt impregnationand high-temperature calcination with carbon microspheres as the sacrificial template. The effects ofethanol concentration in aqueous solution on the microstructure and sensing properties of ZnO nanomaterialswere investigated. The results showed that using 25 % ethanol-containing aqueous solution asimpregnation solution, snowflake-like ZnO nanomaterials (ZnO-25) showed excellent sensing performancefor NO2 at room temperature. It is mainly attributable to the rich channels and large specific surfacearea of the snowflake-like ZnO, which facilitates the rapid diffusion of the target gas. A large amountof chemisorbed oxygen can promote the surface reaction. In addition, the unremoved carbon during calcinationpromotes the electrical properties of ZnO. This strategy will provide a new sight on developing atype of sensitive NO2 gas sensing device working at room temperature.
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Xian-Li Gao,Chun Cui,Hai-Feng Zhao,Mou-Ming Zhao,Lan Yang,Jiao-Yan Ren 한국식품과학회 2010 Food Science and Biotechnology Vol.19 No.4
Considering the important influence of longtime (150 day) moromi fermentation and heat treatment on the aroma formation of traditional Chinese-type soy sauce (TCSS), volatile compounds in samples taken from different stages of moromi fermentation and heat treatment were analyzed by solid phase microextraction coupled with gas chromatography-mass spectrometry. Results showed that a total of 76 volatile compounds were identified in all the samples, and most of the volatile compounds were common. During 150 day of moromi fermentation, relative contents of acids, alcohols, aldehydes and ketones, esters,and furan(one)s along with all the sensory attributes of acidic, alcoholic, fruity, caramel-like, smoky, and malty changed greatly. Notably, relative contents of alcohols,aldehydes and ketones along with the sensory intensities of alcoholic, caramel-like, and smoky of heated sample (80℃/60 min) decreased markedly, whereas there were slight increases in relative contents of furan(one)s, phenols,and sulfur-containing compounds of it. Long-time moromi fermentation and heat treatment have significant influence on the formation and relative contents of volatile compounds in TCSS, whereas changes in volatile compounds and their relative contents of the samples were responsible for the differences in sensory attributes.
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