http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
Selaginella subvaginata (Selaginellaceae), a new spikemoss from China
Xian-Chun Zhang,Aleksandr Petrovich Shalimov,강종수,Meng-Hua Zhang 국립생물자원관 2020 Journal of species research Vol.9 No.3
Selaginella vaginata is a common montane species with broad distribution in China and the Himalaya region, and several species that are morphologically similar to S. vaginata are distributed in Asia. The taxonomic revision of S. vaginata and related species was performed by morphological comparison of leaves, strobili, and spores, and phylogenetic analysis. Based on these results, a new species, S. subvaginata, sp. nov., has been identified. Morphologically, S. subvaginata has intermediate form between S. vaginata and S. repanda, which differs mainly in its main stem being erect, dorsal leaves long-ciliolate on inner margin and outer margin denticulate or with 2-4 cilia at base (long-ciliolate on both inner and outer margins in S. vaginata, denticulate on both inner and outer margins in S. repanda), and acroscopic base of ventral leaves long ciliolate (sparsely long ciliolate in S. vaginata, short ciliolate to denticulate in S. repanda). Moreover, phylogenetic analysis using three chloroplast markers (rbcL, atpI, and psbA) revealed that S. subvaginata is a distinct species among the anisosporophyllous species clade in Selaginellaceae.
Physiological character and molecular mapping of leaf-color mutant wyv1 in rice (Oryza sativa L.)
Xian-chun Sang,Li-kui Fang,Yuenyong Vanichpakorn,Ying-hua Ling,Peng Du,Fang-ming Zhao,Zheng-lin Yang,Guang-hua He 한국유전학회 2010 Genes & Genomics Vol.32 No.2
The seed of an excellent indica restorer line Jinhui10 (Oryza sativa L. ssp. indica) was treated by ethyl methanesulfonate (EMS); a leaf-color mutant displaying distinct phenotype throughout development grown in paddy field was identified from the progeny. The mutant leaf showed white-yellow at seedling stage and then turned to yellow-green at tillering stage, after that, virescent color appeared until to maturity. The mutant was thus temporarily designed as wyv1. The chlorophyll contents decreased significantly and the changing was consistent with the chlorotic level of wyv1 leaves. Chlorophyll fluorescence kinetic parameters measured at the seedling stage showed that co-efficiency of photochemical quenching (qP),actual photosystem II efficiency (ΦPS II), electron transport rate (ETR) and initial chlorophyll fluorescence level (Fo), net photosynthetic rate (Pn) and maximum photochemical efficiency (Fv / Fm) significantly decreased in severe chlorotic leaf of the mutant compared with that of wild type. However,no significant differences were observed for Pn and Fv/Fm between virescent leaf and normal green leaf. Genetic analysis suggested that the mutant phenotype was controlled by a single recessive nuclear gene which was finally mapped between SSR marker Y7 and Y6 on rice chromosome 3 based on F2 population of Xinong1A / wyv1. Genetic distances were 0.06 cM and 0.03 cM respectively, and the physical distance was 84kb according to the sequence of indica rice 9311. The results must facilitate map-based cloning and functional analysis of WYV1 gene.
Guo, Chun Xian,Li, Chang Ming Royal Society of Chemistry 2010 Physical chemistry chemical physics Vol.12 No.38
<P>A hollow sphere-nanostructured conductive polymer/metal oxide composite was synthesized and used to investigate the electrochemical behavior of glucose oxidase, demonstrating a significantly enhanced direct electron transfer ability of glucose oxidase. In particular, the long-standing puzzle of whether enzymatic glucose sensing involves an enzyme direct electron transfer process was studied. The results indicate the mechanism is indeed a glucose oxidase direct electron transfer process with competitive glucose oxidation and oxygen reduction to detect glucose. A glucose biosensor with the glucose oxidase-immobilized nanomaterial was further constructed, demonstrating superior sensitivity and reliability, and providing great potential in clinical applications.</P> <P>Graphic Abstract</P><P>A hollow sphere-nanostructured conducting polymer/metal oxide composite was synthesized and used to investigate the biosensing mechanism of a direct electrochemical glucose biosensor. <IMG SRC='http://pubs.rsc.org/services/images/RSCpubs.ePlatform.Service.FreeContent.ImageService.svc/ImageService/image/GA?id=c0cp00378f'> </P>
Polystichum (Dryopteridaceae) of Hainan Island, China
Zhang Xian Chun,김철환,문명옥,선병윤 한국식물분류학회 2005 식물 분류학회지 Vol.35 No.1
Polystichum chunii Ching is reported as a new record for the fern flora of Hainan Island. Taxonomy and nomenclature of the polystichum species from Hainan island, China are discussed.
Xian-Li Gao,Hai-Feng Zhao,Mou-Ming Zhao,Chun Cui,Jiao-Yan Ren 한국식품과학회 2009 Food Science and Biotechnology Vol.18 No.6
Volatile extracts obtained from traditional Chinese-type soy sauces prepared with soybean (SSSB) and defatted soy meal (SSDSM) by solid phase microextraction (SPME) and direct solvent extraction (DSE) were analyzed by gas chromatography-mass spectrometry (GC-MS). The volatile flavor compounds and relative contents of different chemical classes detected in SSSB and SSDSM were compared for their differences. Results showed that significant differences in both constituents of volatile flavor compounds and relative contents of different chemical classes were observed for both kinds of soy sauces. A total of 152 and 131 compounds were identified in SSSB and SSDSM, respectively, and 102 volatile flavor compounds were common in both kinds of soy sauces. Moreover, relative contents of acids, aldehydes, esters, furan(one)s, miscellaneous compounds, phenols, pyrazines, pyrrol(idinon)es, and sulfur-containing compounds in both kinds of soy sauces were all significantly different.
Antimicrobial Constituents from Fruits of Ailanthus Altissima SWINGLE
Chun-Chao Zhao,Jian-Hua Shao,Xian Li,Jing Xu,Peng Zhang 대한약학회 2005 Archives of Pharmacal Research Vol.28 No.10
A new naturally occurring sterol, compound 5, and six known stigmasterols were isolated from fruits of Ailanthus altissima Swingle by repeated column chromatography and RP-HPLC. Their structures were identified as, 5α-stigmastane-3,6-dione (1), 3β-hydroxystigmast-5-en-7-one (2), stigmast-5-ene-3β, 7α-diol (3), 6α-hydroxystigmast-4-en-3-one (4), 5α-stigmastane-3β, 6β- diol (5), stigmast-4-ene-3β, 6α-diol (6), stigmast-5-ene-3β, 7α, 20ξ-triol (7) by spectral analysis and comparison with the published data. These compounds have not been reported from genus Ailanthus, whereas compound 7 was identified by NMR for the first time. In addition, the 95% ethanol extract and compounds from the fruits of Ailanthus altissima SWINGLE were assayed for in vitro antimicrobial activity. The extract was potent active against the assayed bacteria while compounds 3 and 7 exhibited moderate activity.
Chun-Lin Ye,Xuan-Gan Liu,Qi Huang,Xian-Liang Zhao 한국식품과학회 2013 Food Science and Biotechnology Vol.22 No.5
The molecular mechanism to induce apoptosis in human hepatoma SMMC-7721 cells was investigated using 2',4'-Dihydroxy-6'-methoxy-3',5'-dimethylchalcone (DMC) isolated from the buds of Cleistocalyx operculatus. Typical morphological changes in apoptotic body formation after DMC treatment were observed using acridine orange (AO)/ethidium bromide (EB) staining. After 48 h of incubation with 0, 6.25, 12.5, and 25 μM of DMC, the percentages of annexin V-FITC-positive/PI negative cells were 1.51, 9.33, 33.84, and 61.32%, respectively. Apoptosis induced by DMC was blocked by z-VAD-fmk, a caspase inhibitor. Analysis of fluorescence intensities of rhodamine 123 in cells showed that DMC induced a loss of mitochondrial membrane potential (ΔΨm). Western blot results showed that DMC decreased the Bcl-2/Bax ratio,suggesting that the Bcl-2 family is involved in control of apoptosis. All of these signal transduction pathways are involved in initiating apoptosis. DMC is a potential anticancer agent that deserves further exploration.
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.