Identification of a mimotope of an infectious bronchitis virus S1 protein

Jingming Zhou,Jianan Li,Yanghui Li,Hongliang Liu,Yanhua Qi,Aiping Wang 대한수의학회 2021 Journal of Veterinary Science Vol.22 No.4

The S1 protein of the infectious bronchitis virus (IBV) is a major structural protein that induces the production of the virus-neutralization antibodies. The monoclonal antibody against the IBV M41 S1 protein was used as a target for biopanning. After three rounds of biopanning, randomly selected phages bound to the monoclonal antibody. Sequence analysis showed that the dominant sequence was SFYDFEMQGFFI. Indirect competitive enzyme-linked immunosorbent assay showed that SFYDFEMQGFFI is a mimotope of the S1 protein that was predicted by PepSurf. The mimotope may provide information for further structural and functional analyses of the S1 protein.

Investigation on Texture, Magnetic Properties and Inhomogeneities of Hot Deformed Nd–Fe–B Magnet

Hongjian Li,Qiong Wu,Ming Yue,Xiaochang Xu,Yuqing Li,Jingming Liang,Wang Xi,Jiuxing Zhang 한국자기학회 2018 Journal of Magnetics Vol.23 No.3

The anisotropic hot deformed nanocyrstalline Nd.Fe.B magnet was prepared by spark plasma sintering technique using MQU-F powders. The location dependence along radial direction on the magnetic properties, microstructure and crystal alignment of the hot deformed magnet have been investigated. The inhomogeneity of the magnetic performance along radial direction was revealed with a vibrating sample magnetometer (VSM). The crystal structure and microstructure were characterized by X-ray diffractometry (XRD) and scanning electron microscopy (SEM), respectively. In addition, quantitative texture analysis was carried out based on the electron backscattered diffraction technique (EBSD). The experimental results reveal that the coordination of grain size and orientation of Nd.Fe.B grains leads to the inhomogeneities of magnetic performance.

Effect of Diammonium Phosphate Supplementation on the Amino Acid Metabolism during Fermentation and Sensory Properties of Fresh Spine Grape (Vitis davidii Foex) Wine

Qing Jin,Liang Chen,Zheng Li,Xiaoxue Li,Jingming Li 한국식품과학회 2015 Food Science and Biotechnology Vol.24 No.6

Spine grapes (Vitis daviddi Foex) are cultivated in southern China and possess a unique taste and flavor. However, nitrogen-deficiency results in poor quality spine wine. Diammonium phosphate (DAP) was added to spine grape must to determine the effect of DAP supplementation on the evolution of amino acids and associated by-products. DAP addition increased concentrations of amino acids from 73.5 to 101.0mg/L and biogenic amines from 3.9 to 5.0mg/L, but decreased concentrations of higher alcohols from 322.3 to 273.8mg/L and ethyl carbamate from 16.0 to 10.2 μg/L after fermentation. Sensory evaluation revealed that DAP supplementation kept the unique aroma and taste of fresh spine wine. DAP supplementation can benefit spine grape vinification and improve the quality of fresh spine wine.

A GPU-Accelerated Hydrodynamic Model for Urban Rainstorm Inundation Simulation: A Case Study in China

Hao Han,Jingming Hou,Zongxue Xu,Haixiao Jing,Jiahui Gong,Depeng Zuo,Bingyao Li,Shaoxiong Yang,Yongde Kang,Run Wang 대한토목학회 2022 KSCE JOURNAL OF CIVIL ENGINEERING Vol.26 No.3

Frequent urban rainstorm inundations can cause serious damages to human life and social economy. Reliable simulation of urban rainstorm inundation is an effective approach for performing flood risk analysis to reduce losses. In this work, a full 2D high-performance hydrodynamic model for urban rainstorm inundation simulation based on Graphic Processing Unit (GPU) was developed. The idealized V-shape catchment and sponge city district of Fengxi New City were selected as the study areas to assess performance of the model. The model was validated against analytical benchmark results of the idealized V-catchment test which show good agreement between the modelled flow and analytical solutions. The model was then applied to simulate actual urban rainstorm inundation process under measured rainfall. The results indicated that the model can be applied to high-resolution urban region simulations. Specifically, the validation results indicated that the proposed model had a good performance, with an accepted error of less than 15%. When applied to compute the Fengxi New city under design rainstorms with different annual return periods of 1, 5, 10, 20, 50, and 100 years, it was found that the model effectively evaluated the temporal and spatial variation process of urban inundation, and quantitatively investigated flood risks according to the water depth change. The model has been substantially accelerated on GPU to quickly predict urbaninundation. The accuracy and rapid simulation speed of the model were verified based on the actual study area. Therefore, the proposed model can help to predict the dynamic processes of urban flood inundation and thus reduce flood inundation disasters. This is essential for future optimal sponge urban construction planning in China.

The Effect of Dipping Pretreatment on Ochratoxin A Accumulation in Sultanas and Currants

Xiaoxu Zhang,Jingming Li,Dong Wang,Saisai Feng,Liyan Ma 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.3

The dipping pretreatment on the occurrence of ochratoxin A (OTA) in sultanas and currants was investigated. Grape samples were divided into two groups before a drying process. One group was dipped with potassium carbonate-ethyl oleate, and the other group was left without treatment (the control). OTA were detected using solid-phase extraction clean-up and a high-performance liquid chromatography fluorescence detector. Results showed that OTA content was below the limit of detection in the fresh grapes of both varieties. OTA were not detected in dried vine fruits before storage. However, a real naturally environmental storage revealed that the dipping pretreated samples were contaminated with OTA earlier and to a greater extent than the control. The OTA concentration in the treated and control samples after one-year storage was 0.22 and 0.19 μg/kg for sultanas and 0.34 and 0.21 μg/kg for currants, respectively. These results indicated that dipping pretreatment might increase the toxin contamination and safety risk.

Occurrence of ethyl carbamate in three types of Chinese wines and its possible reasons

Zhengfu Wang,Lili Yang,Liyan Ma,Xingzhi Liu,Jingming Li 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.4

A total of 75 wines including 30 white wines, 31 red wines, and 14 sparkling wines wereobtained from several regions in China (Sinkiang, Tonghua, Huailai, Yantai, Changli, Shanxi, Gansu, andNingxia). Ethyl carbamate (EC) was detected by gas chromatography mass spectrometry. The ECconcentration ranged from less than 1.16 to 38.56 μg/L, and the concentrations in 17 wines exceededthe U.S. limit for table wines (15 μg/L). The concentrations of EC increased in the order of white, red,and sparkling wines with the corresponding mean concentrations of 6.12, 9.22, and 14.03 μg/L. Therelationship between EC concentration and wine type suggested that EC concentrations in wines mightbe affected by vinification patterns, most likely due to the difference between EC precursors indifferent vinification processes. This work provides a novel clue for EC contamination in different wines.

Occurrence of ethyl carbamate in three types of Chinese wines and its possible reasons

Fu, Zheng,Yang, Lili,Ma, Liyan,Liu, Xingzhi,Li, Jingming 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.4

A total of 75 wines including 30 white wines, 31 red wines, and 14 sparkling wines were obtained from several regions in China (Sinkiang, Tonghua, Huailai, Yantai, Changli, Shanxi, Gansu, and Ningxia). Ethyl carbamate (EC) was detected by gas chromatography mass spectrometry. The EC concentration ranged from less than 1.16 to $38.56{\mu}g/L$, and the concentrations in 17 wines exceeded the U.S. limit for table wines ($15{\mu}g/L$). The concentrations of EC increased in the order of white, red, and sparkling wines with the corresponding mean concentrations of 6.12, 9.22, and $14.03{\mu}g/L$. The relationship between EC concentration and wine type suggested that EC concentrations in wines might be affected by vinification patterns, most likely due to the difference between EC precursors in different vinification processes. This work provides a novel clue for EC contamination in different wines.