Publications by authors named "Huizhu Zhao"

and species are key regulators of a healthy gut environment through metabolic cross-feeding, influencing lactic acid and short-chain fatty acid (SCFA) levels, which are crucial for gut health. This study aims to investigate how () and (LA) interact with each other and alleviate dextran sulfate sodium (DSS)-induced ulcerative colitis (UC) in a mouse model. We assess their metabolic interactions regarding carbon sources through co-culturing in a modified medium.

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Article Synopsis
  • The study compared the effects of microbial transglutaminase (MTGase) and pectin on the properties of fish gelatin, revealing that both improved gelation properties at specific concentrations.
  • Low levels of pectin (0.5%, w/v) significantly enhanced fish gelatin's gel strength, melting temperature, and hardness.
  • Both MTGase and pectin increased the viscosity of fish gelatin and altered its structure, with pectin offering similar properties to pig skin gelatin, despite decreasing transparency.
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Nonstationary heat conduction in a few one-dimensional nonlinear lattices is studied numerically based on the Maxwell-Cattaneo (MC) law. We simulate the relaxation process and calculate the magnitudes of the temperature oscillation A(T)(t) and the local heat current oscillation A(j)(t). A phase difference between A(T)(t) and A(j)(t) is observed, which not only verifies the existence of the time lag τ in the MC law but also provides a better way of determining the critical wavelength L(*) that separates between oscillatory and diffusive relaxation modes.

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The Green-Kubo formula provides a mathematical expression for heat conductivity in terms of integrals of the heat-current correlation function, which should be calculated in the thermodynamic limit. In finite systems this function generally decreases, i.e.

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