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Articles by Jie Wang
Total Records ( 9 ) for Jie Wang
  Yanan Xia , Yanli Ma , Lijuan Hou and Jie Wang
  Background: Jujube brandy is characteristic distilled fruit liquor in China, which lack mature production technology until now. Materials and Methods: The conditions of fermentation way (solid and liquid state), starter culture (single-yeast, mixed-yeast and jiuqu), fermentation temperature (15,18, 23, 28, 32) and fermentation time (6,10,14, 20, 24, 28 days) were optimized based on one-factor tests and Response Surface Methodology (RSM). Results: From one factor flavor content result, solid state fermentation (K-3790.63, J-3250.22, DK-3553.64 mg L–1) was about 8 times of liquid state fermentation (Z, W). Jujube brandy fermented with single-yeast GH and PH have the best flavor (4232.64, 4125.46 mg L–1, respectively), followed by mixed-yeast PHGHSX and GHSX, J Jiuqu has the worst (1670.48 mg L–1). Flavor content increased with temperature rising before 28, reach the peak at 28 (3790.63 mg L–1), then decreased. At 20 and 24 days, jujube brandy got the better flavor (4442.71, 4303.66 mg L–1), significantly higher than 6 days (3790.63) and 28 days (2373.71 mg L–1). Conclusions: Combined with RSM result, the optimal conditions of brewing were: Choosing solid-state fermentation, yeast GH (Saccharomyces cerevisia cctcc-M94055), fermentation temperature of 18°C, fermentation time of 24 days and the content of flavor compounds was 4525.934 mg L–1, which is 1.19 times of normal brewing, almost accords with the predicted data, has great practical values.
  Ya-nan Xia , Ran Suo , Haoran Wang , Stefan Cerbin and Jie Wang
  Background and Objective: Nutrients and flora structure of different fermentation layers are different, directly impacting on the quality and aroma of brandy, which is also the hot research in brandy industry. The aim of present study is to find the effect of fermentation space (height) on flavor compositions of jujube brandy by HS-SPME-GC/MS, GC-O, E-nose and E-tongue. Materials and Methods: Flavor compositions of jujube brandy from different fermentation layers were investigated using headspace-solid phase microextraction-gas chromatography-tandem mass spectrometry (HS-SPME-GC-MS), gas chromatography-olfactometry (GC-O), electronic-nose (E-nose) and electronic-tongue (E-tongue). The SPSS was used for finding significance difference. Results: There are 17 flavor compounds found as contributory odorants, composing 13 esters and 4 aldehydes. Ethyl esters of butanoate, hexanoate and octanoate were the most important aroma compounds identified by GC-O and OAV (odor active value) analysis. Significant differences appeared in the flavor compositions of jujube brandy in different fermentation layers. The 1st layer sample showed the highest flavor concentration and the 6th the least. Many unique odorants were formed in the low fermentation layers. Jujube brandies from high fermentation layers had higher concentration of esters, aldehydes and ketones. Alcohols and terpenoids were easier to be formed in the low fermentation layers. Flavor compositions from different fermentation layers could be discriminated well by principal component analysis (PCA) and linear discriminant analysis (LDA) with E-nose and E-tongue. Conclusion: Overall, jujube brandies from high fermentation layers are better than lower ones, the 1st layer sample far away from other samples.
  Ya-nan Xia , Ran Suo , Haoran Wang , Stefan Cerbin and Jie Wang
  Background and Objective: Faced with the insufficient resources and high cost of French and American oak, new and innovative aging methods for brandy aging should be explored. The effect of the aging of Quercus mongolica (Chinese oak) on jujube brandy was determined. Aging parameters were optimized to provide a new aging method with Chinese oak. Methodology: Degree of toasting, concentration and aging time of Chinese oak was tested by evaluating color, acids, esters, phenols and sensory characteristics by significance difference analysis and the aging effect of Chinese oak was evaluated by flavor compounds analysis. Data were analyzed by SPSS. Results: Esters and phenols (gallic and benzoic acids) were advantageous and superior to other parameters in Chinese oak aging and changed from 0.178 g L–1 and 13.4 mg L–1 to 0.487 g L–1 and 132.2 mg L–1, respectively. Phenols (peak values of 169.824 mg L–1) of jujube brandy increased with increasing degree of toasting of Chinese oak. Heavy toasting of with Chinese oak is not suitable for the esterification of jujube brandy. Esters and phenols increased first and then peaked at 15 g L–1 Chinese oak after 45 days. Under optimal conditions, 62 kinds of aroma components were detected in jujube brandy aged with Chinese oak (91.022 mg L–1), which included 34 esters (80.209 mg L–1). A total of 23 aroma compounds were added to the brandy after aging with Chinese oak. Chinese oak remarkably contributed in improving the aroma composition of jujube brandy. Conclusion: Optimized aging conditions of Chinese oak for jujube brandy were 15 g L–1 of medium-toasted oak aged for at least 45 days.
  Ya- Nan Xia , Yaqiong Liu , Haoran Wang , Qing Hu , Stefan Cerbin and Jie Wang
  Background and Objective: Grape brandy and apple cider both have proper varieties for making wine. Faced with so many jujube varieties, in this study determined the suitable choice of jujube variety for brewing high quality brandy. Methodology: Odor activity value, principal component analysis and cluster analysis were used to compare the feature and flavor compounds of eleven kinds of jujube brandies. Data were statistically analyzed by the software of SPSS. Results: Esters are the most important odor-active compounds of jujube brandy, followed by acids and alcohols, specifically including ethyl caproate, ethyl octanoate, ethyl benzoate, ethyl decanoate, octanoic acid, decanoic acid, lauric acid and phenethyl alcohol. Fuping, Xingtang and Huizao jujube brandy had the most odor-active compounds, Junzao had the most unique aroma. Fuping jujube brandy rank first on the total peak area of aroma, followed by Huping, Cangzhou and Yuanling. Conclusion: Jujube variety of Fuping, Huping and Cangzhou are suitable for brewing brandy.
  Pooja Shivshankar , Lei Lei , Jie Wang and Guangming Zhong
  We report that rottlerin, a plant-derived compound known to inhibit various mammalian kinases, profoundly inhibited chlamydial growth in cell culture with a minimal inhibition concentration of 1 µM. The inhibition was effective even when rottlerin was added as late as the middle stage of chlamydial infection cycle, against multiple Chlamydia species, and in different host cell lines. Pretreatment of host cells with rottlerin prior to infection also blocked chlamydial growth, suggesting that rottlerin targets host factors. Moreover, rottlerin did not alter the chlamydial infection rate and did not directly target chlamydial protein synthesis and secretion. The rottlerin-mediated inhibition of chlamydial replication and inclusion expansion correlated well with the rottlerin-induced blockade of host cell sphingolipid trafficking from the Golgi apparatus into chlamydial inclusions. These studies not only allowed us to identify a novel antimicrobial activity for rottlerin but also allowed us to uncover a potential mechanism for rottlerin inhibition of chlamydial growth.
  Xiao-Ying Yang , Rui Liu , Tao-yan Dou , Jie Wang , Huai-Zhen He and Wen Lu
  Background and Objective: Imperatorin, isolated from medicinal plant Radix Angelica dahurica, has the same furocoumarin nucleus with psoralen and 8-Methoxypsoralen. The purpose of this study was to investigate the melanocyte activity of imperatorin and its synthetic derivative. Methodology: The effects of imperatorin and its derivative on the activity of tyrosinase and the content of melanin were tested on A375 cells. The possibility of healing vitiligo in Guinea pigs was assessed by using Lillie iron staining, DOPA staining and ELISA assay. Results: Psoralen, 8-Methoxypsoralen, imperatorin and its derivative all increased cellular tyrosinase activity and the contents of melanin in a dose-dependent manner. These four compounds significantly increased the number of melanocyte mm–2 compared with the model control group (p<0.01). The activity of tyrosinase in plasma and cholinesterase in serum were increased contrast to the model control (p<0.01). Conclusion: Imperatorin and its derivative can induce the production of melanocytes in vitiligo animal model, which could be helpful in treating vitiligo and clarifying structure-activity relationship.
  Jia Yao , Ming Zhang , Yu-Mei Feng , Si-Yi Chen , Wei Wang , Jie Wang and Song-Jia Lai
  Interferon-tau (IFN-τ) secreted by blastular trophectoderm was thought to be the primary signal for pregnancy recognition during bovine early pregnancy period after pregnancy recognition, progesterone dominated pregnancy maintaining. Moreover, Matrix Metalloproteinases-2 (MMP-2) and Tissue Inhibitor of Metalloproteinases-2 (TIMP-2) was important for embryo implantation. The objectives of studies were evaluated whether IFN-τ and progesterone regulated MMP-2 and TIMP-2 expression in cultured bovine Endometrial Cells (bECs). In the studies, bECs were cultured in DMEM-Ham’s F12 medium with free-serum. These cultured cells were divided into 4 groups and cultured in four types culture medium: culture medium without IFN-τ and progesterone (Co group); culture medium including 100 ng mL-1 IFN-τ (IN group); culture medium including 200 nmol L-1 progesterone (Pr group); culture medium including 100 ng mL-1 IFN-τ and 200 nmol L-1 progesterone (I+P group). Cultured bECs were harvested and extracted total mRNA after being cultured for 1, 3, 6 and 12 h and then expression level of MMP-2 and TIMP-2 were assessed with fluorescence quantitative PCR. The results showed that MMP-2 expression level in Pr, IN and I+P group were extremely significantly higher than in Co group (p<0.01). MMP-2 expression level in IN and I+P group was significantly higher than in Pr group (p<0.05). MMP-2 expression level was no statistical difference between IN group and I+P group (p>0.05); TIMP-2 expression level in Pr, IN and I+P group was extremely significantly lower than in Co group (p<0.01) and TIMP-2 expression level was no statistical difference among Pr, IN and I+P group (p>0.05). The conclusion indicated progesterone and IFN-τ induced MMP-2 expression in vitro cultured bECs whereas, progesterone and IFN-τ suppressed TIMP-2 expression in vitro cultured bECs.
  Yan Wang , Hao Qu , Cheng-Long Luo , Jie Wang and Ding-Ming Shu
  Large deletion or mutation at the exon 10 and 3' untranslated region of Growth Factor Receptor (GHR) gene results in dwarf chicken and the common method for detecting mutation is direct PCR amplification. But since, the target fragment is large, the amplification is inefficient and unreliable and this process consumes a lot of expensive specific DNA polymerases. Researchers focused on the point mutation C146280A in the deletion fragment and set up a new method to detect large deletion and point mutation in this region. Comparing with direct PCR this new method which can detect both large deletion and point mutation with regular low-cost DNA polymerases is more stable, reliably and cheapness.
  Weiwen Deng , Mude Shi , Meifang Han , Jin Zhong , Zhenhu Li , Weina Li , Yu Hu , Lingchen Yan , Jie Wang , Ying He , Hong Tang , Vincent Deubel , Xiaoping Luo , Qin Ning and Bing Sun
  Induction of Type I IFNs is a central event in antiviral responses and must be tightly controlled. The protein kinase TBK1 is critically involved in virus-triggered type I IFN signaling. In this study, we identify an alternatively spliced isoform of TBK1, termed TBK1s, which lacks exons 3–6. Upon Sendai virus (SeV) infection, TBK1s is induced in both human and mouse cells and binds to RIG-1, disrupting the interaction between RIG-I and VISA. Consistent with that result, overexpression of TBK1s inhibits IRF3 nuclear translocation and leads to a shutdown of SeV-triggered IFN-β production. Taken together, our data indicate that TBK1s plays an inhibitory role in virus-triggered IFN-β signaling pathways.
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