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Wenping Zheng,Yaru Liu,Weiwei Zheng,Yunli Xiao,Hongyu Zhang 한국응용곤충학회 2015 Journal of Asia-Pacific Entomology Vol.18 No.3
RNA interference (RNAi) has been shown to control insect pests using plant dsRNA expression. A key question in potentially applying RNAi is the possible effects on insects after being fed with dsRNA produced by a transgenic plant. Sex peptide receptor (spr) is the key gene that regulates the suppression of female receptivity and induction of oviposition. In this study, the expression level of the spr genewas significantly down-regulated to 52% by feeding Bactrocera dorsalis adults with ds-spr. The RNAi effects of continuous feeding ds-spr to adults led to a highly mortality rate, decreased their egg production capacity and profoundly impacted the eclosion rate of their offspring. Our results demonstrate that RNAi through uninterrupted dsRNA feeding can be used as a strategy to control insect pests. Moreover, the research presented here provides a potential RNAi target gene for controlling B. dorsalis and a theoretical basis for universally applying RNAi in insect pest management.
Yuan Ke,Beibei Ding,Yang Fu,Miaomiao Zhang,Shensheng Xiao,Wenping Ding,Heng Yang,Qingyun Lv,Zhuo Zheng,Xuedong Wang 한국식품과학회 2021 Food Science and Biotechnology Vol.30 No.7
Effects of chitosan oligosaccharide (COS) andhyriopsis cumingii polysaccharide (HCP) on the quality ofwheat flour and corresponding extruded flour productswere investigated in this work. The results showed thatboth COS and HCP are conducive to the improvement ofdough quality. Moreover, compared to control groupsamples, the moisture content, expansion ratio and oilabsorption rate of the samples were increased and thehardness were decreased with the addition of COS. Thesephenomena indicate the quality of extruded flour productsbecame better in the presence of COS as well. However,HCP has little or no effect on the quality of extruded flourproducts may be due to its degradation under high temperatureand pressure extrusion. COS with higher stabilityexhibited better improvement effects on the quality ofextruded flour products and showed a promising prospectfor application in extruded food industry.