Rumex hanus by. Extract Protects Against Chronic Alcohol-Induced Liver Injury in Mice

Meizi Piao,Fengwu Wang,Lingyue Shan,Yang Deng,Tiejun Chen 한국식품영양과학회 2022 Journal of medicinal food Vol.25 No.7

Alcoholic liver disease (ALD) has become a global health problem. The hepatoprotective effects of bioactive ingredients extracted from Rumex hanus by. on chronic alcoholic liver injury was investigated for the first time. The extract from R. hanus by. (ERHB) was obtained by 70% ethanol extraction, and the endotoxin antagonism rate of ERHB was 88.94 ± 1.24% in vitro. The animal experiments demonstrated that ERHB promoted hepatic function by significantly enhancing the activities of alcohol dehydrogenase and acetaldehyde dehydrogenase, and by reducing the activities of cytochrome P450 proteins, alkaline phosphatase, aspartate aminotransferase, and alanine aminotransferase. Furthermore, ERHB improved alcohol-induced dyslipidemia by regulating lipid metabolism. In addition, ERHB ameliorated the alcohol-induced liver injury by inhibiting endotoxin-caused inflammation. Seven compounds with antagonistic activity on endotoxin were identified in ERHB. These results demonstrated that ERHB had protective effects on ALD and if the results can be confirmed in humans, it might be useful as a functional food supplement for ALD treatment.

Interlanguage Features of Chinese EFL Learners in the Communicative Act of Refusal

Meizi Piao 한국응용언어학회 2016 응용 언어학 Vol.32 No.3

The purpose of the present study was to determine how the refusal strategies and linguistic forms used by Chinese EFL learners vary from those of American English speakers. Data was obtained by the elicitation method of open role plays and subsequently, the responses based on the interlocutors’ social status were analyzed. Participants were composed of four groups: 12 native speakers of Chinese (NC), 12 Chinese EFL learners with intermediate proficiency level (CE-I), 12 Chinese EFL learners with higher proficiency level (CE-H), and 12 native speakers of American English (NE). In general, the results indicated that EFL learners differed from native speakers of English in terms of L2 language use. Regarding the content of the semantic formulas, the native Chinese and Chinese EFL learners both chose more specific, family-oriented reasons to mitigate the face-threatening power of refusals, while native English speakers preferred vaguer reasons in the speech act of refusals. Regarding the linguistic forms employed by the participants, native English speakers tended to use hesitators, the modal verb ‘could’, and down toners more frequently than Chinese EFL learners. The Chinese EFL learners, on the other hand, employed the cajoler ‘you know’ and minus committers more frequently than native English speakers.

Purification and Characterization of a Protease Produced by a Planomicrobium sp. L-2 from Gut of Octopus vulgaris

Liu, Qing,Sun, Shujing,Piao, Meizi,Yang, Ji Young The Korean Society of Food Science and Nutrition 2013 Preventive Nutrition and Food Science Vol.18 No.4

Protease widely exists in the digestive tract of animals and humans, playing a very important role in protein digestion and absorption. In this study, a high protease-producing strain Planomicrobium sp. L-2 was isolated and identified from the digestive tract of Octopus variabilis. The strain was identified by physiological and biochemical experiments and 16S rDNA sequences analysis. A protease was obtained from the strain Planomicrobium sp. L-2 through ammonium sulfate precipitation, dialysis and enrichment, DEAE-Sephadex A50 anion-exchange chromatography, and Sephadex G-100 gel chromatography. The molecular weight and properties of the protease were characterized, including optimum temperature and pH, thermal stability, protease inhibitions and metal ions. According to our results, the protease from Planomicrobium sp. L-2 strain designated as F1-1 was obtained by three-step separation and purification from crude enzyme. The molecular weight of the protease was 61.4 kDa and its optimum temperature was $40^{\circ}C$. The protease F1-1 showed a broad pH profile for casein hydrolysis between 5.0~11.0. No residual activity was observed after incubation for 40 min at $60^{\circ}C$ and 60 min at $50^{\circ}C$. F1-1 protease was inhibited by $Mn^{2+}$, $Hg^{2+}$, $Pb^{2+}$, $Zn^{2+}$, and $Cu^{2+}$ ions, as well as PMSF, indicating that the protease F1-1 was a serine protease. Additionally, research basis provided by this study could be considered for industrial application of octopus intestinal proteases.

Purification and Characterization of a Protease Produced by a Planomicrobium sp. L-2 from Gut of Octopus vulgaris

Qing Liu,Shujing Sun,Meizi Piao,Ji Young Yang 한국식품영양과학회 2013 Preventive Nutrition and Food Science Vol.18 No.4

Protease widely exists in the digestive tract of animals and humans, playing a very important role in protein digestion and absorption. In this study, a high protease-producing strain Planomicrobium sp. L-2 was isolated and identified from the digestive tract of Octopus variabilis. The strain was identified by physiological and biochemical experiments and 16S rDNA sequences analysis. A protease was obtained from the strain Planomicrobium sp. L-2 through ammonium sulfate precipitation, dialysis and enrichment, DEAE-Sephadex A50 anion-exchange chromatography, and Sephadex G-100 gel chromatography. The molecular weight and properties of the protease were characterized, including optimum temperature and pH, thermal stability, protease inhibitions and metal ions. According to our results, the protease from Planomicrobium sp. L-2 strain designated as F1-1 was obtained by three-step separation and purification from crude enzyme. The molecular weight of the protease was 61.4 kDa and its optimum temperature was 40℃. The protease F1-1 showed a broad pH profile for casein hydrolysis between 5.0∼11.0. No residual activity was observed after incubation for 40 min at 60℃ and 60 min at 50℃. F1-1 protease was inhibited by Mn<SUP>2+</SUP>, Hg<SUP>2+</SUP>, Pb<SUP>2+</SUP>, Zn<SUP>2+</SUP>, and Cu2+ ions, as well as PMSF, indicating that the protease F1-1 was a serine protease. Additionally, research basis provided by this study could be considered for industrial application of octopus intestinal proteases.

Protease Properties of Protease-Producing Bacteria Isolated from the Digestive Tract of Octopus vulgaris

Qing Liu(류청),Pei Ren,Meizi Piao,Ji-young Yang(양지영) 한국생명과학회 2013 생명과학회지 Vol.23 No.12

Octopus vulgaris의 장관으로부터 단백질 가수분해력과 활성을 측정함으로서 높은 단백질분해효소 생성능을 가진 균을 분리하여 동정하였다. 균이 생성한 단백질분해효소는 황산암모늄침전, cellulose CM-52 양이온 교환 크로마토그래피, DEAE-Sephadex A50 음이온 교환 크로마토그래피의 3단계를 통해 정제하였다. 장관으로부터 분리한 균중 가장 높은 단백질분해효소 생성능을 가진 균은 Bacillus sp. QDV-3로 나타났으며 이균을 분리한 후 표현형 분석, 생화학적 특성, 16S rRNA 유전자염기서열분석을 통해 Bacteria역, Firmicutes문, Bacilli강, Bacillales목, Bacillaceae과, Bacillus속으로 Bacillus flexus와 99.2%의 유사성을 보이는 것으로 확인하였다. 균이 생성한 단백질 분해효소를 QDV-E로 지정하였으며 61.6 kDa의 분자량을 나타내었다. 이 효소는 pH 9.0~9.5에서 활성을 나타내었고 최적온도는 40℃였으며 50℃에서는 60분간 96% 이상의 활성을 보유하였다. Phenyl methyl sulfonyl fluoride(PMSF)에 의하여 활성이 억제 되었으므로 세린 알칼리성 단백 분해 효소인 것으로 결론지었다. 금속이온인 Mn<SUP>2+</SUP>와 Mg<SUP>2+</SUP>에 의하여 효소활성 상승효과를 보였으며 Ba<SUP>2+</SUP>, Zn<SUP>2+</SUP>, 그리고 Cu<SUP>2+</SUP>에 의하여 활성이 억제되었다. A high protease-producing strain was isolated and identified from the digestive tract of octopus vulgaris by detecting a hydrolysis circle of protease and its activity. The strain was identified by morphology observation, biochemical experiments, and 16S rRNA sequence analysis. The protease obtained from the strain was purified by a three-step process involving ammonium sulfate precipitation, carboxy methyl-cellulose (CM-52) cation-exchange chromatography, and DEAE-Sephadex A50 anion-exchange chromatography. The properties of protease were characterized as well. The strain Bacillus sp. QDV-3, which produced the highest activity of protease, was isolated. On the basis of the phenotypic and biochemical characterization and 16S rRNA gene-sequencing studies, the isolate was identified as follows: domain: Bacteria; phylum: Firmicutes; class: Bacilli; order: Bacillales; family: Bacillaceae; and genus: Bacillus. The isolate was shown to have a 99.2% similarity with Bacillus flexus. A high active protease designated as QDV-E, with a molecular weight of 61.6 kDa, was obtained. The enzyme was found to be active in the pH range of 9.0-9.5 and its optimum temperature was 40℃. The protease activity retained more than 96% at the temperature of 50℃ for 60 min. Phenylmethylsulfonyl fluoride (PMSF) inhibited the enzyme activity, thus confirming that this protease isolated from Bacillus sp. QDV-3 is an alkaline serine protease. Metal ions, Mn<SUP>2+</SUP> and Mg<SUP>2+</SUP>, were determined to enhance the protease activity, whereas Ba<SUP>2+</SUP>, Zn<SUP>2+</SUP>, and Cu<SUP>2+</SUP> were found to inactivate the enzyme.

Composition and biochemical properties of ale beer enriched with lignans from Schisandra chinensis Baillon (omija) fruits

Yang Deng,임주호,Thi Thanh Hanh Nguyen,목일균,Meizi Piao,김도만 한국식품과학회 2020 Food Science and Biotechnology Vol.29 No.5

To develop a beverage with high antioxidantcapacity and desirable sensory characteristics, Schisandrachinensis (omija) fruits were added to ale type beer atdifferent time points of the brewing process. The phenoliccompounds contents in beer were found to be dependent atthe moment of the addition of omija fruit. Addition ofomija fruits at the initiation of boiling imparted highestoxidative stability to beer and resulted in highest totalphenolic and flavonoid contents in ale beer (606.82 mgGAE/L and 406.75 mg QE/L, respectively). The amountsof schisandrin, gomisin A and gomisin B in beer were12.10 mg/mL, 3.12 mg/mL and 0.86 mg/mL, respectively. Taken together, it is hypothesized that the addition of omijafruits to traditional brewing process can improve thedevelopment of value-added beer products.

Brewing of glucuronic acid-enriched apple cider with enhanced antioxidant activities through the co-fermentation of yeast (Saccharomyces cerevisiae and Pichia kudriavzevii) and bacteria (Lactobacillus plantarum)

Yan Li,Thi Thanh Hanh Nguyen,진주희,임주호,이지연,Meizi Piao,목일균,김도만 한국식품과학회 2021 Food Science and Biotechnology Vol.30 No.4

Co-fermentation using yeast (Saccharomycescerevisiae and Pichia kudriavzevii) and the bacteria (Lactobacillusplantarum) as starters isolated from spontaneoussourdough was conducted for the brewing of glucuronicacid (GlcA)-enriched apple cider. The concentration ofGlcA in the apple cider co-fermented for 14 d with commercialS. cerevisiae and L. plantarum was 37.7 ± 1.7 mg/mL while a concentration of 62.8 ± 3.1 mg/mL wasrecorded for fermentation with P. kudriavzevii and L. plantarum, which was higher than the corresponding singleyeast fermentation. The co-fermented apple cider revealedhigher 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicalscavenging activity of 171.67 ± 0.79 lg trolox equivalents(TE)/mL using P. kudriavzevii and L. plantarum, comparedto the control (143.89 ± 7.07 lg TE/mL) just using S. cerevisiae. Thus, the co-fermentation of S. cerevisiae andL. plantarum and P. kudriavzevii and L. plantarum provideda new strategy for the development of GlcA-enrichedapple cider with enhanced antioxidant capacity.

Brewing Rutin-Enriched Lager Beer with Buckwheat Malt as Adjuncts

( Yang Deng ),( Juho Lim ),( Gang-hee Lee ),( Thi Thanh Hanh Nguyen ),( Yang Xiao ),( Meizi Piao ),( Doman Kim ) 한국미생물생명공학회(구 한국산업미생물학회) 2019 Journal of microbiology and biotechnology Vol.29 No.6

Brewing with buckwheat as an ingredient has been proven to be successful in several previous studies. However, few studies have focused on the effects of buckwheat on the rutin content and antioxidant activity of beer. In order to develop a lager beer with high rutin content and desirable sensory characteristics, tartary buckwheat malt was used as a brewing adjunct. The results showed that the rutin-degrading enzyme was the key factor affecting the rutin content in the wort and beer. Compared to beer made using the common mashing method, the rutin content in the buckwheat beers produced using an improved mashing method was approximately 60 times higher. The total flavonoid contents in buckwheat beers also depended strongly on the mashing methods, ranging from 530.75 to 1,704.68 mg QE/l. The rutin-rich beers also showed better oxidative stability during forced-aging. Meanwhile, the buckwheat beers were found to be acceptable in terms of the main quality attributes, flavor, and taste.