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| 1 | Global absorption center map of the mafic minerals on the Moon as viewed by CE-1 IIM data显示文摘Determining the global distribution of minerals on the Moon has been an important goal of lunar science. Hyperspectral remote sensing is an important approach to acquiring minerals on the Moon on the global scale. The wavelength of the absorption band center is the key parameter for identifying minerals with reflectance spectra as well as remote sensing data. The global absorption center map of the mafic minerals of the Moon was produced for the first time with the Chang’E-1 IIM data. This map shows the global distribution of mafic minerals such as orthopyroxenes, clinopyroxenes, and olivine and even plagioclase feldspar of the Moon. The validation for some representative areas indicates that the global map is reliable and even more detailed than the results derived from Clementine-data. Moreover, our method is insensitive to the topography and viewing and illumination geometries. The global absorption band center map not only contributes to the lunar science research, but also has other implications to be further studied. Moreover, the preprocessing methods such as calibration and correction introduced in this study can be useful in other research with IIM data. | WU YunZhao 1,4* , ZHANG Xia 2 , YAN BoKun 3 , GAN FuPing 3 , TANG ZeSheng 4 , XU AoAo 4 , ZHENG YongChun 5 & ZOU YongLiao 5 1 School of Geographic and Oceanographic Sciences, Nanjing University, Nanjing 210093, China 2 Institute of Remote Sensing Applications, Chinese Academy of Sciences, Beijing 100101, China 3 Institute for Remote Sensing Method, China Aero Geophysical Survey and Remote Sensing Center for Land and Resources, Beijing 100083, China 4 Collaborative Research Laboratory on Lunar and Planetary Exploration, Macao University of Science and Technology, Taipa, Macao, China 5 National Astronomical Observatories, Chinese Academy of Sciences, Beijing 100012, China | 2010 | Science China(Physics,Mechanics & Astronomy)2010，53，12： | 11 |
| 2 | Identification and molecular mechanism of angiotensin-converting enzyme inhibitory peptides from Larimichthys crocea titin显示文摘This study aimed to identify novel ACEI peptides from Larimichthys crocea titin using in silico approaches and to clarify the molecular interaction mechanism.The hydrolyzed peptides of titin were compared with known ACEI peptides in the AHTPDB and BIOPEP-UWM database.Furthermore,peptides were evaluated for their solubility,ADMET properties,ΔG(kcal/mol)values,and in vitro ACEI activity.Molecular mechanism of ACE-peptide was performed by molecular interactions and binding orientation study.The results revealed that IC50 values of Trp-Ala-Arg(WAR)and Trp-Gln-Arg(WQR)were(31.2±0.8)and(231.33±0.02)mol/L,respectively.The docking interactions result suggested that ACE-WAR and ACEWQR complexes have same binding site,including the residues LYS511,TYR520,TYR523,HIS353,and HIS513.Molecular docking of two tripeptides WAR and WQR with ACE studies predicted their binding site and clarified the interaction between ACE and its inhibitors.The molecular docking data are consistent with the ACE inhibitory activity of the studied peptides.The results showed that Larimichthys crocea titin may be a valuable source for developing nutraceutical food. | Yue Fan Zhipeng Yu Wenzhu Zhao Long Ding Fuping Zheng Jianrong Li Jingbo Liu | 2020 | Food Science and Human Wellness2020，9，3： | 5 |
| 3 | Antrodia Cinnamomea ameliorates neointimal formation by inhibiting infl ammatory cell infi ltration through downregulation of adhesion molecule expression in vitro and in vivo显示文摘The increased vascular infl ammation is a key event in the development of atherosclerotic lesions.Antrodia cinnamomea has been shown to promote anticancerogenic activity through decreasing infl ammation.However,the potential role of A.cinnamomea in cardiovascular diseases remains unexplored.Herein,using carotid arterial ligation models,we found that ethanol extract from A.cinnamomea(EEAC)signifi cantly inhibited neointimal hyperplasia in a dose-dependent manner,accompanied with the reduced expression of activated p65 and infl ammatory cytokines.We also show that EEAC ameliorated TNF-α-induced phosphorylation of p65 and pro-infl ammatory cytokine expression in both vascular smooth muscle cells(VSMCs)and macrophages in vitro.Mechanistically,EEAC suppressed expression levels of intercellular adhesion molecule-1(ICAM-1)and vascular cell adhesion molecule(VCAM-1)in VSMCs,which attenuates the ability of monocytes/macrophages adhesion to VSMCs.Furthermore,the expression level of these adhesion molecules and infi ltration of monocytes/macrophages were also decreased in neointimal VSMCs of arteries pretreated with EEAC.Altogether,our results reveal a novel function of A.cinnamomea in suppressing vascular infl ammation upon ligation injury during neointimal formation,likely through inhibition of infl ammatory cell infi ltration via downregulating the adhesion molecules in VSMCs.Thus,A.cinnamomea may offer a pharmacological therapy to slow down disease progression in patients with vascular injury. | Yan Zhang Aijin Ma Hao Xi Ning Chen Rong Wang Chenhui Yang Jinbang Chen Pin Lü Fuping Zheng Wenyi Kang | 2021 | Food Science and Human Wellness2021，10，4： | 4 |
| 4 | Characterization and comparison of the aroma-active compounds on different grades of sesame-flavor Baijiu by headspace solid-phase microextraction and gas chromatography-olfactometry-mass spectrometry显示文摘This study investigated the aroma-active compounds and compared the differences of three different grades of sesame-flavor Baijiu by headspace solid-phase microextraction(HS-SPME)coupled with gas chromatography-olfactometry-mass spectrometry(GC-O-MS).A total of 54 aroma-active compounds were detected.Principal component analysis showed that JZ1,JZ2,and JZ3 were well separated from each other.JZ1 as the premium-grade Baijiu had the highest aroma intensities,concentrations.According to aroma intensities and concentrations,dimethyl trisulfide,butanoic acid,phenylacetaldehyde,2-furylmethanethiol,ethyl hexanoate,2,6-dimethylpyrazine,etc.could be potentially applied as volatile makers to distinguish the three different grades of sesame-flavor Baijiu as their significant difference(P<0.05)in three Baijiu samples.Roasted aroma had the significant difference(P<0.05)in three sample base on aroma profiles.Meanwhile,2-furylmethanethiol,2,6-dimethylpyrazine were related to the roasted aroma,they may be had a significant contribution to the differences of three different grades of sesame-flavor Baijiu.This study has provided a comprehensive understanding of the differences of three different grades of sesame-flavor Baijiu. | Dan Qin Jiawen Duan Hehe Li Fuping Zheng Huan Cheng Xingqian Ye Baoguo Sun | 2023 | Food Science and Human Wellness2023，12，1： | 3 |
| 5 | Multi-element analysis of Baijiu(Chinese liquors)by ICP-MS and their classification according to geographical origin显示文摘Objectives:Investigating the element profiles of Be,Al,V,Cr,Mn,Fe,Co,Ni,Cu,Zn,As,Se,Rb,Sr,Ag,Cd,Cs,La,Pr,Nd,Sm,Eu,Gd,Pb,Th,and U of Baijiu(Chinese liquors),and setting up their classification according to geographical origin.Materials and Methods:Twenty-eight Chinese liquors from Shandong,Guizhou,and Sichuan provinces were analyzed by inductively coupled plasma mass spectrometry with the aid of matrix matching,online internal calibration,and direct injection to determine the concentrations of the aforementioned 26 elements.Multivariate statistical analysis,based on the contents of elements in the liquors,was applied to differentiate the liquors from different origins.Results:Both the cluster analysis based on 11 elements and the discriminant analysis based on 5 elements can separate the liquors of Shandong Province from others.A leave-one-out cross test of the discriminant analysis data resulted in 100 per cent accuracy regarding the recognition ability and prediction ability for the liquors from Shandong Province,and an overall 75.0 per cent accuracy of its prediction for all the 28 total liquors.Limitations:The liquors of Guizhou and Sichuan provinces can not be differentiated successfully.Conclusions:The liquors produced in Shandong Province can be differentiated in a great extent from Guizhou and Sichuan provinces based on the multivariate statistical analysis of the concentration of elements in liquors,while those of Guizhou and Sichuan provinces can not be differentiated successfully due to their geographical adjacency. | Xuebo Song Min Hou Zhi Li Lin Zhu Fuping Zheng Mingquan Huang Xiaotao Sun Hehe Li Feng Chen Baoguo Sun | 2018 | Food Quality and Safety2018，2，1： | 3 |
| 6 | Biological evaluation and interaction mechanism of beta-site APP cleaving enzyme 1 inhibitory pentapeptide from egg albumin显示文摘Inhibition of beta-site APP cleaving enzyme1(BACE1)is one of the most promising therapeutic approaches for Alzheimer’s disease.To find natural products for the treatment of Alzheimer’s disease,absorption,distribution,metabolism,excretion and toxicity(ADMET)properties and in vitro BACE1 inhibitory activity of the peptides isolated from egg albumin were evaluated.Then,molecular docking and molecular dynamics simulation were used to explain the molecular mechanism of the interactions between BACE1 and peptides.The IC50 value of peptide KLPGF,with satisfactory ADMET properties,against BACE1 was(8.30±0.56)mmol/L.Molecular docking revealed that KLPGF contacted with the residues of BACE1’s active sites through twelve hydrogen bonds interactions,two hydrophobic interactions,one electrostatic interaction,and two Pi-cation interactions.The 5 ns molecular dynamics simulations confirmed that the structure of KLPGF with BACE1 was stable.Peptide KLPGF contacted the residues Lys321,Asp228,and Asn233 with stable hydrogen bonds.KLPGF may be a potential anti-BACE1 candidate. | Zhipeng Yu Sijia Wu Wenzhu Zhao Long Ding David Shiuan Fuping Zheng Jianrong Li Jingbo Liu | 2020 | Food Science and Human Wellness2020，9，2： | 2 |
| 7 | Characterization of terpenoids and norisoprenoids from base and retail Qingke Baijiu by GC×GC-TOFMS and multivariate statistical analysis显示文摘Qingke(highland barley)Baijiu is a special Chinese Baijiu which is mainly produced from Qinghai-Tibet Plateau.Since the pine board is used as the bottom of the fermentation pit,we deduced that the terpenoids and norisoprenoids in pine board might be introduced into Qingke Baijiu.Thus,the terpenoids and norisoprenoids in Qingke Baijiu were investigated by headspace solid phase microextraction(HS-SPME)combined with comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry(GC×GC-TOFMS).The results showed thatγ-terpinene(0.70-530.72μg/L),α-phellandrene(0.34-256.66μg/L),longicyclene(0-38.55μg/L),α-pinene(1.21-35.54μg/L)and limonene(0.93-23.69μg/L)were the top 5 terpenoids/norisoprenoids in Qingke Baijiu.Pulegone was detected and reported for the first time in Baijiu,and the concentrations in Qingke Baijiu were 0.78μg/L(fresh)and 3.90μg/L(7 years old).According to the principal component analysis(PCA)plot,young,aged,and retail Qingke Baijiu could be differentiated clearly.Fold change(FC)and t-tests analysis indicated thatβ-pinene,γ-terpinene,andα-selinene were the most different terpenoids/norisoprenoids between young and aged Qingke Baijiu,and longifolene was the most different terpenoids/norisoprenoids between base and retail Qingke Baijiu.The terpenoids and norisoprenoids,such as(E)-β-ionone,isoborneol andβ-cyclocitral,could be potential markers indicating the ageing process of Qingke Baijiu. | Xinlei Wang Lin Zhu Xuebo Song Si Jing Fuping Zheng Mingquan Huang Shengbao Feng Luzhong La | 2023 | Food Science and Human Wellness2023，12，1： | 2 |
| 8 | Volatile flavor constituents in roasted pork of Mini-pig 显示文摘 | Jianchun Xie Baoguo Sun Fuping Zheng | 2008 | Food Chemistry2008，109，： | 1 |
| 9 | Volatile flavor constituents in roasted pork of Mini-pig 显示文摘 | Xie Jianchun Sun Baoguo Zheng Fuping | 2008 | Food Chemistry2008，109，3： | 1 |
| 10 | Volatile flavorconstituens in roasted pork of mini-pig显示文摘 | XIE Jianchun SUN Baoguo ZHENG Fuping | 2008 | Food Chemistry2008，109，3： | 1 |
| 11 | Volatileflavor constituents in roasted pork of Mini-pig显示文摘 | Jianohun Xie Baoguo Sun Fuping Zheng | 2008 | FoodChemistry2008，109，3： | 1 |
| 12 | Volatile flavor constituents in roasted pork of mini-pig显示文摘 | XIE Jianchun SUN Baoguo ZHENG Fuping | | 0，，03： | 1 |
| 13 | Volatile flavor constituents in roasted pork of mini-pig显示文摘 | XIE Jianchun SUN Baoguo ZHENG Fuping | 2008 | Food Chemistry2008，109，3： | 1 |
| 14 | Volatile flavor constituens in roasted pork of mini-pig显示文摘 | XIE Jianchun SUN Baoguo ZHENG Fuping | 2008 | Food Chemistry2008，109，： | 1 |
| 15 | Vola- tile flavor constituents in roasted pork of mini - pig 显示文摘 | XIE Jianehun SUN Baoguo ZHENG Fuping | 2008 | Food Chem2008，109，3： | 1 |
| 16 | Volatile fla- vor eonstituents in roasted pork of Mini-pig显示文摘 | Jianchun Xie Baoguo Sun Fuping Zheng | 2008 | Food Chemistry2008，109，： | 1 |
| 17 | Characteristic structural unit of sulfur-containing compounds with a basic meat flavor显示文摘 | Tian Hongyu Zheng Fuping | 2005 | Perfumer & Flavorist2005，30，1： | 1 |
| 18 | Volatile flavorconstituents in roasted pork of mini-pig显示文摘 | XIE Jianchun SUN Baoguo ZHENG Fuping | 2008 | Food Chemistry2008，109，3： | 1 |
| 19 | Volatile flavor constituents in roasted pork of Mini-pig 显示文摘 | Xie Jianchun Sun Baoguo Zheng Fuping | 2008 | Food Chemistry2008，109，： | 1 |
| 20 | Volatile flavor compounds in roasted pork of Mini-pig显示文摘 | XIE Jianchun SUN Baoguo ZHENG Fuping | 2008 | Food Chemistry2008，109，： | 1 |
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