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Zheng Li,Qiu-Hong Pan,Zan-Min Jin,Jian-Jun He,Na-Na Liang,Chang-Qing Duan 한국식품과학회 2009 Food Science and Biotechnology Vol.18 No.4
A total of 49 phenolic compounds were identified from the aged red wines made from Cabernet Gernischt (Vitis vinifera L. cv.) grapes, a Chinese characteristic variety, including 13 anthocyanins, 4 pryanocyanins, 4 flavan-3-ol monomers, 6 flavan-3-ol polymers, 7 flavonols, 6 hydroxybenzoic acids, 5 hydroxycinnamic acids, 3 stilbenes, and 1 polymeric pigment. Evolution of these compounds was investigated in wines aged 1 to 13 months. Variance analysis showed that the levels of most phenolics existed significant difference in between wines aged 3 and 9 months. Cluster analysis indicated that 2 groups could be distinguished, one corresponding to wines aged 1 to 3 months and the other to wines aged 4 to 13 months. It was thus suggested that there were 2 key-stages for the development of fine wine quality, at the aged 3 and 9 months, respectively. This work would provide some helpful information for quality control in wine production.
Correlation of CT Perfusion Images with VEGF Expression in Solitary Brain Metastases
Zhang, Jian-Hua,Wang, Ming-Sheng,Pan, Hai-Hong,Li, Shu-Feng,Wang, Zhong-Qiu,Chen, Wang-Sheng Asian Pacific Journal of Cancer Prevention 2012 Asian Pacific journal of cancer prevention Vol.13 No.4
Objectives: To obtain permeability surface (PS) values using multi-slice helical CT perfusion imaging and to evaluate the spatial distribution correlation between PS values and vascular endothelial growth factor (VEGF) expression in solitary brain metastases. Methods: Imaging was performed on 21 patients, PS values being calculated from the central, border and peripheral parts of tumours. VEGF expression was determined by immunohistochemical staining. Results: Rim enhancement was found in 16 cases, the border of the tumour featuring PS elevation with high VEGF expression in 13 cases. In the 5 cases with nodular enhancement, the border and the central part had high permeability and VEGF expression was high in all cases, the correlation being significant (P<0.01). Conclusion: VEGF expression in brain metastases positively correlates with PS values from CT perfusion imaging, so that the latter can be used in the surveillance of angiogenic activity in brain metastases.
Jian-Jun He,Fu-Liang Han,Qing-Quan Yu,Qiu-Hong Pan,Chang-Qing Duan,Guo-Li Cheng 한국식품과학회 2010 Food Science and Biotechnology Vol.19 No.3
The effects of the maceration enzymes on the evolution of 4-vinylphenols pyranoanthocyanins and cinnamic acids were investigated during the Cabernet Gernischet red wine making. The results showed that the contents of p-coumaric acid and caffeic acid in the maceration enzyme-treated wine (the treated wine) were higher than those in the maceration enzyme-untreated wine (the control wine) at the alcoholic fermentation (AF),maceration (M), and malolactic fermention (MLF) stages. Malvidin-3-O-glucoside-4-vinylphenol (Mv-glu-vp) and malvidin-3-O-(6-O-acetyl)-glucoside-4-vinylphenol (Mvacet-glu-vp) were formed at the AF and M stages in the treated wine, while they were formed at the end of MLF stage in the control wine. However, the contents of these 2kinds of 4-vinylphenol pyranoanthocyanins in the control wine were higher than those in the treated wine during aging. These results showed that the use of maceration enzymes in winemaking can promote p-coumaric acid and p-caffeic acid transformed to vinylphenols and accelerate the formation of pyranoanthocyanins.
Fu-Liang Han,Shou-Mei Jiang,Jian-Jun He,Qiu-Hong Pan,Chang-Qing Duan,Ming-Xia Zhang 한국식품과학회 2009 Food Science and Biotechnology Vol.18 No.3
Anthocyanins are considered one of the main color determinants in aged red wine. The anthocyanins in aged red wine made from ‘Cabernet Gernischet’ (Vitis vinifera L. cv.) grape were investigated by high performance liquid chromatography- electronic spray ionization- mass spectrometry (HPLC-ESI-MS) and their color presented in aqueous solution were evaluated using partial least square regression (PLS). The results showed that there were 37 anthocyanins identified in this wine, including 22 pyranoanthocyanins. The analysis of PLS indicated that different anthocyanins showed distinct color values: malvidin 3-O-(6-O-acetyl)-glucoside-4-vinylguaiacol (Mv3-acet-glu-vg) presented the highest color values, while malvidin 3-O-glucoside (Mv3-glu) showed least. Among the free non-acylated anthocyanins, peonidin 3-Oglucoside (Pn3-glu) showed the highest color values; the coumarylated anthocyanins presented higher color values than their corresponding acetylated anthocyanins and parent anthocyanins; pyranoanthocyanins presented also higher color values than their original anthocyanins; the color of anthocyanins depended on their structure. This work will be helpful to reveal evolution in aged red wine.
Cloning of Phospholipase D from Grape Berry and Its Expression under Heat Acclimation
Wan, Si-Bao,Wang, Wei,Wen, Peng-Fei,Chen, Jian-Ye,Kong, Wei-Fu,Pan, Qiu-Hong,Zhan, Ji-Cheng,Tian, Li,Liu, Hong-Tao,Huang, Wei-Dong Korean Society for Biochemistry and Molecular Biol 2007 Journal of biochemistry and molecular biology Vol.40 No.4
To investigate whether phospholipase D (PLD, EC 3.1.4.4) plays a role in adaptive response of post-harvest fruit to environment, a PLD gene was firstly cloned from grape berry (Vitis Vinifera L. cv. Chardonnay) using RT-PCR and 3'- and 5'-RACE. The deduced amino acid sequence (809 residues) showed 84.7% identity with that of PLD from Ricinus communis. The secondary structures of this protein showed the characteristic C2 domain and two active sites of a phospholipid-metabolizing enzyme. The PLD activity and its expression in response to heat acclimation were then assayed. The results indicated PLD was significantly activated at enzyme activity, as well as accumulation of PLD mRNA and synthesis of new PLD protein during the early of heat acclimation, primary suggesting that the grape berry PLD may be involved in the heat response in post-harvest grape berry. This work offers an important basis for further investigating the mechanism of post-harvest fruit adaptation to environmental stresses.