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Yanfang Ren,Junyu He,Houyu Liu,Guoqing Liu,Xiaoling Ren 한국원예학회 2017 Horticulture, Environment, and Biotechnology Vol.58 No.1
We investigated the effects of nitric oxide (NO) on quality, membrane lipid peroxidation, and antioxidantenzymes in mango (Mangifera indica L. cv ‘Tainong’) fruit during ripening. Fruits were treated with 0.25 mmol·L-1sodium nitroprusside (SNP) by the immersion method and stored at 23°C for 20 days. SNP treatment significantlysuppressed the respiration rate, enhanced fruit firmness, and decreased the rot index, peel color index, and weightloss in the fruit. This treatment also slowed the increase in soluble solids content (SSC) while maintaining highlevels of titratable acidity (TA), ascorbic acid (AsA), and phenolic compounds. Furthermore, SNP treatment enhancedthe antioxidant activities of superoxide dismutase (SOD), catalase (CAT), and peroxidase (POD) and reduced theactivities of lipoxygenase (LOX) and polyphenol oxidase (PPO) in mango fruit, which was associated with the reducedaccumulation of malondialdehyde (MDA), superoxide anion radical (O2•-), and hydrogen peroxide (H2O2) comparedwith the control. Therefore, the addition of exogenous SNP has the potential for improving quality and prolongingthe shelf life of mango fruits by protecting them against oxidative damage caused by ROS during ripening.
Improving the Microbial Production of Amino Acids: From Conventional Approaches to Recent Trends
Guoqing Zhang,Xueni Ren,Xiuhong Liang,Yaqun Wang,Dexin Feng,Yujun Zhang,Mo Xian,Huibin Zou 한국생물공학회 2021 Biotechnology and Bioprocess Engineering Vol.26 No.5
Variable industrial strains have been applied in the fermentation of bulk amino acids. Strain discovery and evolution, process optimization are traditional approaches to improve the yield and efficiency of the bio-production process, hence to compete with chemical or enzymatic process in amino acids production. With the fast development of bioengineering and synthetic biology, the strains can be rationally engineered to achieve better performance and gain the capacity in the fermentation of broader range of amino acids, especially for value-added amino acids. This proposed review aims to summarize traditional and recent strains in the microbial production of amino acids, characterize their metabolic pathways and present potential objectives for rational evolution. In addition, this proposed review prospect the recent opportunities and challenges in the microbial production of value-added amino acids (rare amino acids, non-canonical amino acids, and unnatural amino acids).
Xiaohan Tang,Mingfa Ren,Fanzi Bu,Guoqing Chen,Gang Li,Tong Li 대한기계학회 2016 JOURNAL OF MECHANICAL SCIENCE AND TECHNOLOGY Vol.30 No.2
Split-Hopkinson pressure bar (SHPB) was adopted to study the dynamic response of a specifically designed Hot isotropically processed (HIP) Casting Titanium alloy (Ti-6Al-4V). The strain-stress curves were obtained in a range of strain rate (10 -3 ~2.6×10 3 /s) to study the constitutive relationships and the Johnson-Cook model is developed to describe this dynamic constitutive law. It can be found that the static microstructure of this specific HIP casting Ti-6Al-4V is lamellar structure. When the loading increases (strain rate higher than 10 3 /s), this lamellar structure changes to basket weave structure, which further changes the mechanical strength and plasticity.