Publications by authors named "Yanqin Xiao"
During the fermentation of ripened pu-erh tea (RPT), the composition of lipids and other compounds changes significantly. In this study, we conducted industrial fermentation of RPT and observed that the levels of water extract, tea polyphenols, free amino acids, catechins, caffeine, rutin, theophylline, luteolin, and myricetin decreased, while the level of soluble sugar increased. Additionally, the levels of gallic acid, quercetin, ellagic acid, and kaempferol first increased and then decreased during fermentation.
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- Some people who have balanced chromosomal rearrangements (BCRs) might actually have hidden complex rearrangements (CCCRs) that can affect their health.
- In a study with over 1,200 participants, researchers found that about 3.6% of BCR carriers also had these CCCRs, which can impact up to three different chromosomes.
- The study showed that BCR carriers with only one or two chromosome rearrangements had better chances of having healthy embryos compared to those with three rearrangements.
Article Synopsis
- Ancient tea plants are over 100 years old or have a trunk diameter greater than 25 cm, and their leaves are used to produce high-quality pu-erh tea known as ancient plants pu-erh tea (APPT).
- During the fermentation process of APPT, notable increases in soluble sugars, theabrownins, and 41 specific metabolites were observed, while 72 metabolites showed a decrease, indicating significant chemical changes.
- The study also explored how these chemical changes relate to the sensory characteristics and microbial composition during fermentation, contributing to the unique quality of APPT.
Purpose: To report genetic characteristics and associated risk of chromosomal breaks due to chromosomal rearrangements in large samples.
Methods: MicroSeq, a technique that combines chromosome microdissection and next-generation sequencing, was used to identify chromosomal breakpoints. Long-range PCR and Sanger sequencing were used to precisely characterize 100 breakpoints in 50 ABCR carriers.
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- The transformation of pruned tea tree (PTT) plantations into unpruned tea tree (UPTT) plantations in Yunnan, China, has enhanced tea product quality by improving flavor profiles.
- Sensory evaluations indicate that UPTT teas are sweeter and less bitter, while the analysis shows significant increases in beneficial compounds like amino acids and catechins, and decreases in undesirable ones such as caffeine and flavonols.
- Overall, the shift to UPTT has resulted in a more desirable tea with enhanced umami and sweetness, while minimizing bitterness and astringency.
In this study, we investigated the dynamics of microbial community and flavor metabolites during the traditional fermentation of aromatic vinegar (HAV) and subsequently explored the potential relationship between microbiota and flavor metabolites. The microbiome analysis based on high-throughput sequencing (HTS) of amplicons demonstrated that , and were the dominant bacterial genera, while , , and were the dominant fungal genera during the acetic acid fermentation (AAF) of HAV. A total of 101 volatile flavor compounds were identified through gas chromatography-mass spectrometry (GC-MS) during HAV fermentation, including esters (35), alcohols (17), aldehydes (11), acids (11), ketones (7), phenols (10), and others (10).
View Article and Find Full Text PDF[Pollution Characteristics and Risk Assessment of Antibiotics in Lianhua Reservoir].
Huan Jing Ke Xue
September 2020
Article Synopsis
- A study analyzed 13 common antibiotics in the surface water of Lianhua Reservoir using advanced techniques, finding that 10 antibiotics were present, with azithromycin being the most concentrated.
- The concentration of antibiotics was highest upstream and decreased downstream, and there were notable seasonal variations, with higher levels in the dry season compared to wet and normal seasons.
- Risk assessment revealed that ofloxacin, enrofloxacin, and ciprofloxacin pose significant environmental risks, particularly ciprofloxacin, which has a high potential risk to the ecosystem.