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| 1 | Bacterial Effectors Induce Oligomerization of Immune Receptor ZAR1 In Vivo显示文摘Plants utilize nucleotide-binding,leucine-rich repeat receptors(NLRs)to detect pathogen effectors,leading to effector-triggered immunity.The NLR ZAR1 indirectly recognizes the Xanthomonas campestris pv.campestris effector AvrAC and Pseudomonas syringae effector HopZIa by associating with closely related receptor-like cytoplasmic kinase subfamily XII-2(RLCK XII-2)members RKS1 and ZED1,respectively.ZAR1,RKS1,and the AvrAC-modified decoy PBL2ump form a pentameric resistosome in vitro,and the ability of resistosome formation is required for AvrAC-triggered cell death and disease resistance.However,it remains unknown whether the effectors induce ZAR1 oligomerization in the plant cell.In this study,we show that both AvrAC and HopZ1 a can induce oligomerization of ZAR1 in Arabidopsis protoplasts.Residues mediating ZAR1-ZED1 interaction are indispensable for HopZIa-induced ZAR1 oligomerization in vivo and disease resistance.In addition,ZAR1 residues required for the assembly of ZAR1 resistosome in vitro are also essential for HopZIa-induced ZAR1 oligomerization in vivo and disease resistance.Our study provides evidence that pathogen effectors induce ZAR1 resistosome formation in the plant cell and that the resistosome formation triggers disease resistance. | Meijuan Hu Jinfeng Qi Guozhi Bi Jian-Min Zhou | 2020 | Molecular Plant2020，13，5： | 3 |
| 2 | Stability of phenolic compounds and drying characteristics of apple peel as affected by three drying treatments显示文摘To realize high-value utilization of discarded apple peel,this study investigated the effects of three selected commercial drying methods on drying kinetics,microstructure,color,phenolic stability and antioxidant capacity of apple peel.Apple peel was dehydrated by hot air drying(AD)at 75,65 and 55℃,heat pump drying(HP)at 65,55 and 45℃,and vacuum freeze-drying(FD),respectively.The results showed that HP was superior to AD and FD in terms of drying rate.In addition,HP at 65℃provided high-quality dried apple peel due to less browning and brighter appearance,the highest retention of total phenolics(29.35 mg/g)and the strongest antioxidant activities,with the highest ABTS and FRAP value of 127.15 and 219.57μmol TE/g,respectively.The content of the six major individual phenolics,i.e.caffeic acid,(-)-epicatechin,hyperoside,rutin,phlorizin and quercitrin,were found to be the highest in HP dried samples.Interestingly,the content of rutin was even increased after HP compared to the fresh sample.Considering drying efficiency,organoleptic quality and phenolic stability of the products,HP at 65°C is suggested for drying of apple peel. | Qiancheng Ma Jinfeng Bi Jianyong Yi Xinye Wu Xuan Li Yuanyuan Zhao | 2021 | Food Science and Human Wellness2021，10，2： | 2 |
| 3 | Dose-dependent effects of apple pectin on alleviating high fat-induced obesity modulated by gut microbiota and SCFAs显示文摘Recently,pectin has been used as an alternative for commercial prebiotic products to modulate gut microbiota.In this study,the standard diet(Chow group)and high fat diet containing 0%(HF group),1%,3%,5%,8% or 12%(m/m)apple pectin(HF-P group)were offered ad libitum for 8 weeks to 4-week C57BL/6J mice(n=10/group).Results showed that body weight gain(R^(2)=–0.990),subcutaneous adipose accumulation(R^(2)=–0.930),serum triglyceride elevation(R_(2)=–0.879),acetate(R^(2)=0.955)and propionate concentration reduction(R2=0.985)were suppressed by pectin from 1% to 12%,indicating dose response to pectin consumption.Moreover,abundance of obesity-related bacteria Coriobacteriaceae,and pectin-degradating bacteria,Faecalibaculum,Ruminococcus were significantly increased with pectin dosage increased,and the R^(2) were 0.936,0.963 and 0.937,respectively.Besides,attenuations for colonic injury and liver steatosis were observed after adding 5% and 8% pectin,respectively.This study confirmed the dose-sensitive manner of pectin to alleviate HF-induced obesity by modulating gut microbiota and enhancing short-chain fatty acids production. | Yuanyuan Zhao Jinfeng Bi Jianyong Yi Jian Peng Qiancheng Ma | 2022 | Food Science and Human Wellness2022，11，1： | 1 |
| 4 | Drying kinetics and quality attributes of jujube ( Zizyphus jujuba Miller) slices dried by hot-air and short- and medium-wave infrared radiation显示文摘 | Qinqin Chen Jinfeng Bi Xinye Wu Jianyong Yi Linyan Zhou Yuhan Zhou | 2015 | LWT - Food Science and Technology2015，，2： | 1 |
| 5 | Effects of pretreatments on explosion puffing drying kinetics of apple chips显示文摘 | Bi Jinfeng Yang Aijin Liu Xuan | 2015 | LWT - Food Science and Technology2015，60，： | 1 |
| 6 | Evalua- tion indicators of explosion pUffing Fuji apple chips quality from different Chinese origins显示文摘 | Bi Jinfeng Wang Xuan Chen Qinqin | 2015 | LWT- Food Science and Technology2015，60，： | 1 |
| 7 | Quality eval- uation of yellow peach chips prepared by explosion puffing drying显示文摘 | Lyu Jian Zhou Linyan Bi Jinfeng | 2015 | J Food Sci Technol2015，52，12： | 1 |
| 8 | Multi-objective optimization of spray drying ofjujube(Zizyphus jujuba Miller) powder using response surface methodology 显示文摘 | Qinqin Chen Jinfeng Bi Yuhan Zhou | 2014 | Food and Bioprocess Technology2014，7，： | 1 |
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