NANOTECHNOLOGY
·
2020
·Vol. 31
·期 24
·245001
·
IF 3.551
Hetong Qi,Xuemei Wu,Hengqi Zhang,Yuhai Tang,Hongfang Gao,Manping Qian,Honglan Qi
Multiple-color emissive carbon dots (C-dots) are gaining increasing attention in various fields. Herein, we report a facile solvothermal method for the synthesis of multiple-color emissive C-dots with the aim of white-light emission. Under single ultraviolet-light excitation, three C-dots emit a easily controlled fluorescent emission wavelength at 440 nm, 500 nm and 610 nm by using different three amines (either ammonium hydroxide, ethylenediamine or p-phenylenediamine, respectively) and pyromellitic dianhydride as molecular precursors while another three C-dots emit a controllable fluorescent emission wavelength at 500 nm, 550 nm and 585 nm by using same three amines and naphthalene-1,4,5,8-tetracarboxylic dianhydride as molecular precursors. The maximum fluorescence wavelength of these C-dots is red-shifted by changing three different amines molecular precursors from ammonium hydroxide, ethylenediamine, to p-phenylenediamine. Furthermore, these C-dots have shown promising applications in the fields of white-light-emitting diodes devices and color printing.
研究领域:
材料科学
·
光学
·
纳米技术
✓ 已验证
DOI
高影响因子
WATER RESEARCH
·
2021
·
IF 11.236
Jinxiu Lou,Huijie Lu,Wei Wang,Lizhong Zhu
Halobenzoquinones (HBQs) are emerging disinfection byproducts generated during the reaction of chlorine disinfectant with natural organic matter (NOM) in source water. In this study, the correlations between molecular weight and HBQs generation of river NOM was evaluated. The compositional and functional characteristics of primary HBQs precursors were revealed by using Orbitrap mass spectrometry combined with molecular tagging. The NOM fraction larger than 50 kDa resulted in approximately 9 times more HBQs (50.9 ± 2.7 ng/mgC) than low molecular weight fractions. Significant correlations were found between the yields of HBQs and lignin-like and highly oxygen compounds in NOM, suggesting their critical roles in HBQs formation. Derivatizating the aldehydes, ketones, hydroxyl and carboxyl groups in NOM could reduce HBQs yields by 90.7%–100%. Unraveling the molecular characteristics of HBQs precursors in NOM would greatly benefit the prediction of HBQs yields of different source water, and develop more efficient disinfection byproduct control strategies.
研究领域:
环境科学
·
分析化学
✓ 已验证
DOI
PubMed
高影响因子
BioDesign Research
·
2025
·
IF 4.7
Yuxiang Hong,Yang Gu,Dewei Lin,Zizhao Wu,Wenhao Chen,Tianjian Lu,Pornpatsorn Lertphadungkit,Jingbo Ma,Haili Wang,Bo Zhou,Gil Bar-Sela,Idan Cohen,Peng Xu
Cannabis sativa has long been a cornerstone of both medicinal and cultural practices, with its therapeutic use spanning over 2,700 years. Central to its therapeutic effects are cannabinoids, which interact with the endocannabinoid system to influence various physiological processes such as anxiety, pain, and inflammation. Despite its benefits, cannabinoid production faces challenges and scarcity from plant extraction. This work leverages Yarrowia lipolytica as a platform for cannabinoid biosynthesis. By optimizing precursor supply, engineering biomolecular condensate-like dual prenyltransferase expression and expanding endogenous metabolism with a noncanonical polyketide synthase, we achieved the de novo biosynthesis of various cannabinoid and its analogs. Our engineered Y. lipolytica produced ∼3.5 mg/L of cannabigerolic acid, 18.8 mg/L of orsellinic acid, and 0.5 mg/L of cannabigerorcinic acid. Additionally, CBGA titer reached 15.7 mg/L with olivetolic acid supplement. This work demonstrates Y. lipolytica 's versatility as a promising host for cannabinoid and its analogs production, which opens avenues for further research and medicinal applications.
研究领域:
合成生物学
·
代谢工程
·
植物化学
·
生物技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Polymers
·
2025
·Vol. 17
·期 11
·1428
·
IF 4.9
Bowen Zheng,Jing Li,Ning Li,Wa Li,Shuai Zhang,Haile Lei
A soluble photosensitive polyamide ester precursor (BAFPAE) was synthesized through copolymerization of 2,2-bis [4-(4-aminophenoxy)phenyl]hexafluoropropane (HFBAPP) with 4,4′-(4,4′-isopropylidenediphenoxy)bis(phthalic anhydride) (BPADA). Hydroxyethyl methacrylate (HEMA) was incorporated as a photosensitive functional group, and a transparent photosensitive polyimide film was obtained by thermal curing of the precursor film. The effects of reaction temperature and varying HEMA equivalents on the mechanical properties of the film were systematically investigated. The results indicated that the formation of polyacrylate-polyimide interpenetrating polymer networks (IPNs) was pivotal in preserving the mechanical integrity of the material. The optimized BAF-x-yexhibited a toughness of 12.69 MJ m3, a Young’s modulus of 2.86 GPa, an elongation at break of 21.16%, and a tensile strength of 92.68 MPa.
研究领域:
材料科学
·
高分子化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2024
·Vol. 13
·期 2
·226
·
IF 4.7
Zheng Zhou,Shuang Cui,Jing Che,Yuying Zhang,Dayong Zhou,Xuhui Huang,Lei Qin
Egg products after thermal treatment possess a unique flavor and are favored by consumers. In this study, the key aroma-active compounds of egg yolk products and their formation mechanism during thermal treatment were investigated. The volatile aroma compounds in egg yolks were monitored using an electronic nose, gas chromatography-mass spectrometry (GC–MS) and gas chromatography–olfactometry–mass spectrometry (GC–O–MS), and the lipid molecular species were explored using ultra-high-performance liquid chromatography– mass spectrometry with a Q-Exactive HF-X Orbitrap (UPLC-Q-Exactive HF-X). A total of 68 volatile compounds were identified. Boiled eggs mainly derived their flavor from hexanal, 2-pentyl-furan, 2-butanone, 3-methyl-butanal and heptane. Meanwhile, fried eggs relied mainly on 14 compounds, the most important of which were 2-ethyl-3-methyl-pyrazine, 3-ethyl-2,5-dimethyl-pyrazine, 2-ethyl-3,5-dimethyl-pyrazine, nonanal and 2,3-diethyl-5-methyl-pyrazine, providing a baked and burnt sugar flavor. A total of 201 lipid molecules, belonging to 21 lipid subclasses, were identified in egg yolks, and 13 oxidized lipids were characterized using a molecular network. Phosphoethanolamines (PEs) containing polyunsaturated fatty acids were the primary flavor precursors contributing to the development of egg yolks’ flavor, participating in lipid oxidation reactions and the Maillard reaction and regulating the production of aldehydes and pyrazine compounds. This study provides reference and guidance for the development of egg yolk flavor products.Keywords:key flavor compounds;volatile compounds;lipidomics;flavor precursor
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL MICROBIOLOGY
·
2024
·
IF 2.3
Fidan Ozkan,Karipcin Ayse Doga,Köse Ayse Hamide,Anaz Ayse,Demirsoy Beyza Nur,Arslansoy Nuriye,Sun Lei,Mujwar Somdutt
Human body odor is a result of the bacterial biotransformation of odorless precursor molecules secreted by the underarm sweat glands. In the human axilla, Staphylococcus hominis is the predominant bacterial species responsible for the biotransformation process of the odorless precursor molecule into the malodorous 3M3SH by two enzymes, a dipeptidase and a specific C-S lyase. The current solutions for malodor, such as deodorants and antiperspirants are known to block the apocrine glands or disrupt the skin microbiota. Additionally, these chemicals endanger both the environment and human health, and their long-term use can influence the function of sweat glands. Therefore, there is a need for the development of alternative, environmentally friendly, and natural solutions for the prevention of human body malodor. In this study, a library of secondary metabolites from various plants was screened to inhibit the C-S lyase, which metabolizes the odorless precursor sweat molecules, through molecular docking and molecular dynamics (MD) simulation. In silico studies revealed that tannic acid had the strongest affinity towards C-S lyase and was stably maintained in the binding pocket of the enzyme during 100-ns MD simulation. We found in the in vitro biotransformation assays that 1 mM tannic acid not only exhibited a significant reduction in malodor formation but also had quite low growth inhibition in S. hominis, indicating the minimum inhibitory effect of tannic acid on the skin microflora. This study paved the way for the development of a promising natural C-S lyase inhibitor to eliminate human body odor and can be used as a natural deodorizing molecule after further in vivo analysis.
研究领域:
微生物学
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生物化学
·
环境科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD QUALITY
·
2024
·
IF 2.6
Menglu Yang,Yuan Mei,Haimei Lai,Yali Wang,Yuli Huang,Xueqing Zeng,Lihong Ge,Nan Zhao
Hotpot provides a multilevel unique flavor experience and is preferred by consumers who value various taste preferences. In the present study, results showed that alcohols, phenols, hydrocarbons, and others were the commonly predominant volatiles in all butter hotpot samples (74.43%∼92.92%). However, there were merely 25 codetected compounds determined among a total of 318 aroma compounds because of the discrepant ingredients and processing technique of hotpot samples, which were sampled from several representative manufacturers. Therefore, for the first time, multiple GC-Q-TOF/MS and GC-Orbitrap-MS methods were performed to explore the more 44 potential aroma compounds of butter hotpot, in which alpha-terpinyl, acetate, nonanal, piperitone, and (E)-lignstilde could further cause the differences in flavor intensity of spices aroma, smell of grease, and roasted, charred, and nutty (). Linalool and nerol were the critical flavor precursors associated with ingredients and processing technic. Therefore, these results provide guidance for improving the butter hotpot formula and process technique.
研究领域:
食品科学
·
分析化学
✓ 已验证
产品关联
DOI
高影响因子
ACS Nano
·
2024
·
IF 15.8
Yu Chen,Qi-Wen Chen,Fang-Sheng Fu,Hui-Yun Gu,Aixi Yu,Xian-Zheng Zhang
Therapeutic efficacy of skeletal diseases is usually limited by unfavorable drug delivery due to incapable bone targeting and low bone affinity of conventional drug carriers, as well as relatively reduced vascularization and dense structure of bone tissues. Due to CXC chemokine receptor 4 (CXCR4)/CXC chemokine ligand 12 (CXCL12) signal axis-guided recruitment, osteoprogenitor cells (OPCs) can actively migrate to bone disease nidus. Here, drugs-loaded nanoliposomes are prepared and decorated onto OPCs by biotin–streptavidin linkage for precise bone disease targeting and effective drug delivery. In mouse models of tibia defect and orthotopic osteosarcoma, superior targeting property of OPCs-based drug delivery systems toward diseased bone niduses is verified. By encapsulating antitumor and antiosteoporosis drugs into nanoliposomes, OPCs-based drug delivery systems effectively inhibit disease development and restore bone destruction in mouse models of orthotopic osteosarcoma and ovariectomized osteoporosis. This study reveals a cell-based drug delivery system for precise bone disease targeting and highly effective drug delivery, which will find great potential as a universal drug delivery platform for targeting treatment of various bone diseases.
研究领域:
医学
·
药学
·
生物材料学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2025
·Vol. 14
·期 5
·797
·
IF 5.1
Jingru Sun,Yanlong Li,Xiaoyu Cheng,Hongli Zhang,Jinchi Yu,Lixiang Zhang,Ying Qiu,Jingjing Diao,Changyuan Wang
Consumers prefer mung beans for their low allergenicity and nutritional benefits. However, flavour development in mung bean foods has been problematic, with beany flavour being a limiting factor. Hot processing is crucial in forming mung bean flavours, and storage-induced changes in flavour precursors directly impact the taste post-processing. This study used metabolomics to analyse the effects of hot processing (baking and cooking) on mung bean flavour and differences after storage. A total of 131 flavour precursors and 45 volatile substances were identified across six sample groups. The results showed that baking and cooking upregulated 22 and 18 volatile substances (ketones, aldehydes, esters, pyridine, pyrazines, etc.), respectively. The Maillard reaction during baking notably increased compounds like 2-hydroxypyridine, 2-methoxy-3-isobutyl pyrazine, 1,2-hexanedione, and 2,3-butanedione. Both methods inhibited linoleic acid oxidation, significantly reducing hexanal content, a key “bean” odour substance. However, storage accelerated linoleic acid conversion to C13 peroxides, increasing hexanal content and bean odour. This process decreased precursor substances like glucose-1-phosphate and caused the accumulation of pyruvic acid intermediates in pentose phosphate and pyruvate metabolism/amino acid metabolism pathways, leading to reduced mung bean taste richness.
研究领域:
食品科学
·
代谢组学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF ANALYTICAL AND APPLIED PYROLYSIS
·
2024
·
IF 5.8
Yu Han,Zilu Zhang,Boyang Sun,Yan Jiao,Tao Li,Zhihe Li,Weiming Yi,Shaoqing Wang
This study focuses on the use of a molten salt reaction medium (NaCl-KCl-LiCl) in the lignin pyrolysis process to modify the pyrolysis volatiles and biochar structure. The effect of pyrolysis reaction temperature (300°C, 400°C, 500°C, and 600°C) and lignin/molten salt mass ratios (3:1, 1:1, 1:3 and 1:5) on the evolution behavior of volatiles and biochar structure was explored. The pyrolysis products were determined using GS-MS, CO 2 adsorption-desorption analyses, SEM, elemental analysis, proximate analysis, Raman, XRD, and TG/DTG analysis. Results indicated that the introduction of molten salt can enhance the lignin depolymerization, leading to the production of phenolic precursors. Moreover, the metal cation (Na + , K + and Li + ) of molten salt can in-situ induce the modification of biochar structure with high porosity. The lower sulfur content in biochar was attributed to the immobilize function of molten salt. The evolution behaviour of volatiles and biochar structure during molten salt-assisted lignin pyrolysis was proposed. This study can serve as a benchmark for the high-value recycling of industrial lignin waste.
研究领域:
能源与环境科学
·
材料科学
✓ 已验证
产品关联
DOI
高影响因子
ENVIRONMENTAL SCIENCE & TECHNOLOGY
·
2021
·
IF 9.028
Di Zhang,Tom Bond,Mingli Li,Shengkun Dong,Yang Pan,Erdeng Du,Rong Xiao,Wenhai Chu
Chlorophenylacetonitriles (CPANs) are an emerging group of aromatic nitrogenous disinfection byproducts (DBPs). However, their dominant precursors and formation pathways remain unclear, which hinders the further development of effective control strategies. For the first time, CPAN precursors were screened by conducting formation potential (FP) tests on real water samples from six drinking water treatment plants (DWTPs). The average overall removal of CPAN precursors across all six DWTPs was only 10%. Moreover, ozonation increased CPAN precursors by 140% on average. Fluorescence spectroscopy showed a dramatic reduction in aromatic proteins, tyrosine-like proteins, and tryptophan-like proteins following ozonation. Low-apparent-molecular-weight (AMW) (<1 kDa) substances were correlated with the CPAN FP in these samples. We therefore hypothesized that protein fragments with low AMW, such as amino acids, are important CPAN precursors during downstream chlor(am)ination. Two aromatic free amino acids, tyrosine and tryptophan, were selected to investigate the formation of CPANs during chlor(am)ination. Both amino acids were found to act as CPAN precursors for the first time. CPAN formation pathways from these model precursors were proposed based on the frontier molecular orbital theory and intermediate products identified using high-resolution mass spectrometry. This study provides a powerful theoretical foundation for controlling CPAN formation in drinking water.
研究领域:
环境科学
·
饮用水处理
✓ 已验证
产品关联
DOI
PubMed
高影响因子
ENERGY
·
2019
·
IF 5.537
Shuai Guo,Tiecheng Liu,Jicheng Hui,Deyong Che,Xingcan Li,Baizhong Sun,Shaohua Li
The addition of CaO has been used to reduce the harmful NO x precursors (NH 3 and HCN) generated by the pyrolysis of municipal sewage sludge . However, the underlying reduction mechanism remains unclear. To address this issue, we systematically investigated the effects of temperature and CaO addition on the generation of NH 3 and HCN during the pyrolysis of sludge protein and a model protein. With increasing temperature from 300 to 900 °C, the inhibitory effect of CaO on NH 3 emission was observed to fluctuate, maximizing at 400 °C. The inhibition was attributed to the reaction of CaO with nitrogen in the produced char to form CaC x N y , resulting in enhanced fixation of the char pyridines and nitriles. The nitriles exhibited high thermal stability and inertness to CaO. The increased nitrile content at high temperatures was attributed to the formation of the species from amines and N-containing heterocycles . The CaC x produced by the thermal decomposition of CaC x N y above 700 °C was found to increase P–N fixation and decrease NH 3 formation. The observed poor inhibitory effect of CaO on NO x precursor formation at 650 °C was attributed to the production of NH 3 via HCN hydrolysis. Because HCN directly reacted with CaO, the inhibition of HCN formation was highest at 650–900 °C, preventing the conversion of char nitriles into HCN.
研究领域:
环境科学
·
化学工程
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）