A5078227473- Food composition and properties
- Wheat and Barley Genetics and Pathology
- Phytase and its Applications
- Celiac Disease Research and Management
- Microbial Metabolites in Food Biotechnology
- Bioactive Compounds and Antitumor Agents
- Rice Cultivation and Yield Improvement
- Plant Ecology and Soil Science
- Bioenergy crop production and management
- Agriculture, Plant Science, Crop Management
- Environmental Changes in China
- Plant Micronutrient Interactions and Effects
- Nutritional Studies and Diet
- Ecology and Conservation Studies
- Proteins in Food Systems
- Soil Carbon and Nitrogen Dynamics
- Plant Genetic and Mutation Studies
- Turfgrass Adaptation and Management
- Sesquiterpenes and Asteraceae Studies
- Soil and Water Nutrient Dynamics
- Ginseng Biological Effects and Applications
- Irrigation Practices and Water Management
- Phosphorus and nutrient management
- Cancer Immunotherapy and Biomarkers
- Cancer Mechanisms and Therapy
The Ohio State University
2015-2025
United States Department of Agriculture
2016-2025
Agricultural Research Service
2016-2025
Rural Development Administration
2022
Shaoxing University
2022
Quality Research
2020-2021
Huazhong University of Science and Technology
2009-2017
Shandong Agricultural University
2010
University of Waterloo
2009
Shanxi Datong University
2006
Cucurbitacin B (CuB) is a tetracyclic triterpene that contained in extracts from cucurbitaceous plants and has been demonstrated to have anticancer anti‑inflammatory activities. The purpose of the present study was determine whether CuB exhibits effects on SH‑SY5Y human neuroblastoma cells analyze underlying molecular mechanism. results not only induced cell cycle arrest at G2/M phase, but also apoptosis as characterized by positive Annexin V staining, downregulation phospho‑Janus kinase 2...
The cold atmospheric pressure plasma, which has been widely used for biomedical applications, may potentially affect the conformation of DNA. In this letter, an plasma plume is to investigate its effects on conformational changes DNA plasmid pAHC25. It found that could cause topology alteration, resulting in percentage supercoiled form decreased while open circular and linearized increased as detected by agrose gel electrophoresis. On other hand, further investigation using polymerase chain...
Avenin-like b proteins are a small family of wheat storage proteins, each containing 18 or 19 cysteine residues. The role these with high numbers residues, in determining the functional properties flour is unclear. In present study, two transgenic lines bread overexpressing avenin-like gene were generated to investigate effects on dough mixing properties. Sodium dodecyl sulfate sedimentation (SDSS) test and Mixograph analysis demonstrated that overexpression both significantly increased SDSS...
Chloroplast transformation in wheat was achieved by bombardment of scutella from immature embryos and inflorescences, respectively. A chloroplast site-specific expression vector, pBAGNRK, constructed placing an cassette containing neomycin phosphotransferase II (nptII) green fluorescent protein (gfp) as selection reporter genes, respectively, the intergenic spacer between atpB rbcL genome. Integration gfp gene plastome identified polymerase chain reaction (PCR) analysis Southern blotting...
Abstract Kernel hardness is a primary determinant of the milling and end use quality wheat ( Triticum aestivum L.) largely genetically controlled by Pin genes on chromosome 5D in common wheat. Wheat carrying wild‐type alleles exhibits softer kernel texture, higher break flour yield, finer particle, lower damaged starch content than one or two mutant genes. The USDA‐ARS developed released extra‐soft soft red winter (SRW) germplasms, SWQL11‐146‐4 (Reg. no. GP‐1100, PI 706439) SWQL11‐156‐5...
ABSTRACT Background and Objectives High‐molecular‐weight glutenin subunits (HMW‐GSs) have a major influence on gluten strength the quality of dough‐based products requiring development. Eastern US soft winter (ESW) wheat with high protein content strong is suitable for making tortillas; however, role HMW‐GSs in tortilla preparation still needs to be clarified. The was evaluated using 38 ESW varieties possessing 13 predominant HMW‐GS profiles. Findings Protein strength, as indicated by Glu‐1...
Avenin-like b proteins may contribute to the viscoelastic properties of wheat dough via inter-chain disulphide bonds, due their rich cysteine residues. In order clarify effect avenin-like on functional flour, and biochemical flour were analyzed in three transgenic lines overexpressing
Saussurea involucrata produces several bioactive flavonoids that are derived from the phenylpropanoid pathway. To determine these flavonoids, a sensitive high performance liquid chromatography electrospray ionisation mass spectrometry method (LC-ESI-MS) was developed. Chromatographic separation then performed. The gradient elution optimised to give recoveries and satisfactory chromatographic resolution. Flavonoid detection carried out using an ion trap as analyser. Parameters of analyser...
Flours of 19 soft red winter (SRW) wheat varieties having protein contents 6.6–9.9% were used to determine the suitability SRW for making northern‐style Chinese steamed bread (CSB) and influences flour characteristics on quality attributes CSB. Fourteen produced CSB acceptable good with a total score greater than 70. Both content dough strength‐related parameters, including sodium dodecyl sulfate sedimentation (SDSS) volume, wet dry gluten contents, midline peak time (MPT), significantly...
Abstract Subunit pair 1Dx5 + 1Dy10 was recognized as superior subunit combination in wheat and contained an extra repetitive-domain cysteine residue that important for understanding the formation of dough viscoelasticity. In this research, one specific serine codon 1Ax1 gene corresponding to substituted by a through site-directed mutagenesis. Four homozygous transgenic lines (T 4 ) expressing mutant ( mut1Ax1 were produced. Their greater strength stability confirmed mixograph associated with...
Seed storage proteins in wheat endosperm, particularly high-molecular-weight glutenin subunits (HMW-GS), are primary determinants of dough properties, and affect both end-use quality grain utilization (Triticum aestivum L). In order to investigate the interactive effects between transgenically overexpressed 1Ax1 subunit with different HMW-GS on traits, we developed a set 8 introgression lines (ILs) overexpressing transgenic HMW-glutenin by this transgene from line B102-1-2/1 into an elite...
Abstract BACKGROUND The resistance of proteins to gastrointestinal digestion contributes their ability act as allergens. Near‐complete protein in wheat products is important with respect avoiding the potential immunogenic effects undigested peptides. Five modern US classes (soft red winter, hard spring, club and durum) including 17 varieties, well three ancient (spelt, emmer einkorn) nine were analyzed for kernel hardness (KH) flour characteristics, addition vitro digestibility (IVPD) cooked...
Abstract Background and objectives Wheat bran delivers many nutritional benefits to consumers but negatively affects dough mixing properties, subsequently decreasing product quality acceptability. The effects of autoclaving, roasting, jet cooking, extrusion, puffing, high‐temperature–high‐pressure (HTHP) cooking wheat on its physical functional properties whole meal (WWM), prepared by blending flour bran, were determined identify appropriate pretreatment methods. Findings Water absorption...