Haijie Liu's research while affiliated with China Agricultural University and other places

Publications (41)

Article
This study determined the content of macronutrients and micronutrients to investigate the nutritional value and health benefits of six varieties of quinoa seeds and sprouts. Germination markedly increased the contents of proteins, reducing sugars, free amino acids, vitamins, and phytochemicals such as phenolic and carotenoid compounds, with variati...
Article
The growing recognition of a healthy lifestyle framework has promoted the development of novel functional foods or superfoods with abundant nutrients and health-promoting properties. Therefore, the influence of slightly acidic electrolyzed water (SAEW) as an elicitor on broccoli sprouts was investigated. The increase of electrolyte leakage percenta...
Article
Innate immunity, particularly macrophages, is critical for intestinal homeostasis. Sulforaphane, a dietary isothiocyanate from cruciferous vegetables, has been reported to protect against intestinal inflammation. However, the role of macrophages in sulforaphane mediated intestinal inflammation and the underlying molecular mechanisms have not been s...
Article
This study evaluated the effects of CaCl2-HCl electrolyzed water (CHEW) with different calcium chloride concentrations on broccoli sprouts. CHEW treatment reduced the malondialdehyde (MDA) and H2O2 contents of broccoli sprouts. The results showed that 10 kinds of glucosinolates were detected, and glucoraphanin was the dominant component. After hydr...
Article
Three protein-rich materials were pretreated with a self-designed alkaline electrolyzed water (AEW) pretreatment equipment to promote the release of angiotensin I-converting enzyme (ACE) inhibitory peptides by improving hydrolysis efficiency. According to degree of hydrolysis (DH) and ACE inhibitory activity, defatted walnut meal (DWM) was selected...
Article
Full-text available
d-Mannose isomerase can reversibly catalyze d-fructose to d-mannose which has various beneficial effects. A novel d-mannose isomerase gene (PsMIaseA) from Pseudomonas syringae was cloned and expressed in Escherichia coli. The recombinant d-mannose isomerase (PsMIaseA) showed the highest amino acid sequence homogeneity of 50% with ManI from Thermobi...
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Full-text available
Protein and water modification in pork Longissimus dorsi (LD) pressurised at 200–400 MPa (5 min, 4 °C) followed by storage at −20 °C for up to 84 days were analysed by complementary methodologies. Changes in proteins depended to a larger extent on storage time than pressure levels. High pressure (HP) improved drip loss by 35% after 84 days of stora...
Article
A novel β-1,3-1,4-glucanase gene (AaBglu12A) from Aspergillus awamori was extracellularly expressed in Pichia pastoris. AaBglu12A showed amino acid identity of 96 % with a glycoside hydrolase family 12 cellulase from A. kawachii and 48 % with a β-1,3-1,4-glucanase from Magnaporthe oryzae. The highest β-1,3-1,4-glucanase activity of 159,500 ± 500 U/...
Article
The application of high-voltage electrostatic field (HVEF) is a novel method of thawing. To determine if HVEF thawing could lead to sarcoplasmic proteins denaturation, and to provide a theoretical estimation of the structure of the sarcoplasmic proteins, pork tenderloin was thawed by traditional and HVEF methods. The results from protein solubility...
Article
Full-text available
The feasibility of a protease of Pseudomonas aeruginosa (PaproA) to prepare angiotensin I-converting enzyme (ACE) inhibitory peptides from wheat gluten was evaluated according to physiochemical and antihypertensive performances. The wheat gluten hydrolyzed by Alcalase plus PaproA (WGH_APae) to produce small fragments (<1 kDa) was particularly prefe...
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Partially hydrolyzed guar gum (PHGG) has received considerable attention for its various bioactive functions. The injection of d-galactose can cause aging-related injury which is usually resulted from oxidative stress on tissues and cells. In this study, d-galactose (200 mg/kg/day) was injected into rats, and the protective effects of PHGG (500, 10...
Article
A truncated β-agarase gene without the Carbohydrate-binding Modules (Aga16A-△CBM) from a marine bacterium Microbulbifer sp. BH-1 was cloned and successfully expressed in Escherichia coli. It encoded 279 amino acid (aa) with a predicted molecular mass of 42.1 kDa. The recombinant β-agarase (Aga16A-△CBM) showed the highest sequence identity of 49% wi...
Article
Full-text available
Functional oligosaccharides, particularly konjac mannan oligosaccharides (KMOS), can regulate glucose metabolism. However, the molecular mechanisms involved in the hypoglycemic effect of KMOS remain largely unknown. Here, the effect of KMOS supplementation on glucose homeostasis was evaluated in both high-fat diet (HFD)-fed C57BL/6J mice and high-g...
Article
The effects of pathogen inoculum concentration, pH and organic load of electrolyzed oxidizing (EO)water treatment on the culturability and viability of Listeria monocytogenes and Escherichia coli O157:H7 was examined. Inoculum concentrations (8, 6, and 4 log CFU/mL), EO water at pH between 2.7 and 8.5 and two lettuce-to-EO water ratios (1:20 and 1:...
Article
The post-thawing quality, metabolite profile and amino acid oxidation of frozen pork tenderloin following the use of a high-voltage electrostatic field (HVEF) were investigated in this study. There were not significant differences of pH for pork thawed by air and HVEF, which were consistent with the lactic acid level and glycogen content. No change...
Article
Changes in the content of bioactive phytochemicals in the broccoli sprouts treated with different slightly acidic electrolyzed water (SAEW) and some of reasons were investigated in this study. The highest sulforaphane amount in the broccoli sprouts treated with SAEW with available chlorine concentration (ACC) of 50 mg/L treatment was 11.49 mg/g in...
Article
The thawing characteristics, initial thawing mechanism and post-thawing quality of lightly salted, frozen pork tenderloin following the use of high-voltage electrostatic fields (HVEFs) were investigated in this study. The thawing rate increased with increasing salt concentrations for pork thawed by a −10 kV or −15 kV HVEF. Thermal property values o...
Article
The producers of broccoli sprouts have become increasingly interested in improving their sulforaphane content. This study has evaluated the effects of slightly acidic electrolyzed water (SAEW) with different available chlorine concentrations (ACC) on broccoli sprouts: their content of some bioactive compounds such as glucosinolates, their morpholog...
Article
The application of a high-voltage electrostatic field (HVEF) is a novel method for thawing. To determine the effects of HVEF thawing (voltage range: -25 kV – 0 kV) on myofibrillar protein oxidation and/or denaturation and to provide a theoretical understanding of this process, pork tenderloin was thawed by traditional and HVEF methods. Based on the...
Article
The thawing rate and post-thawing quality of frozen rabbit meat after the use of high-voltage electrostatic fields (HVEFs) were investigated in this study. The thawing efficiency could be significantly improved at voltages of − 15, − 20 or − 25 kV, and HVEF treatment resulted in 0.5–1.7log reductions in the number of microorganisms. The rabbit meat...
Article
The disinfection efficacy of acidic electrolyzed water including slightly acidic electrolyzed water (SAEW) and strongly acidic electrolyzed water (AEW) on the fresh‐cut lotus roots and their effects on the appearance quality of fresh‐cut lotus root were evaluated in the present paper. The results showed that SAEW treatment could reduce the natural...
Article
This study investigated the effects of a high-voltage electrostatic field (HVEF) on the freezing behavior and quality maintenance of pork tenderloin. Based on the freezing behavior of deionized water (DW) under both AC and DC conditions, the freezing of pork samples using DC treatment was examined. It was found that the freezing point (Tm) and phas...
Article
Full-text available
In the present study, the disinfection efficacy of slightly acidic electrolyzed water (SAEW) and strongly acidic electrolyzed water (AEW) was tested on three bacteria, Escherichia coli, Staphylococcus aureus, and Bacillus subtilis and the disinfection mechanism was discussed. The results showed that SAEW had a stronger antibacterial efficacy agains...
Article
Electric energy plays an important role in reducing the thawing time and accelerating the entire thawing process. Corona wind speed was increased by increasing the applied voltage and current, which were 0.87 ± 0.19, 1.22 ± 0.19, 1.49 ± 0.13 m/s under 8, 10, 12 kV with 3, 5, 10 μA; 1.01 ± 0.12, 1.24 ± 0.17, 1.49 ± 0.10 m/s under − 8, − 10, − 12 kV...
Article
In the present study, the dual effects of slightly acidic electrolyzed water (SAEW) treatment on γ-aminobutyric acid (GABA) and rutin accumulation of germinated buckwheat were evaluated during germination. The results showed that SAEW treatment (pH 5.83, ACC of 20.3 mg/L) could promote the accumulation of GABA and rutin in germinated buckwheat. The...
Article
The accumulation of γ-aminobutyric acid and the microbial decontamination are concerned increasingly in the production of sprouts. In this work, the effect of the treatment by slightly acidic electrolyzed water on the accumulation of γ-aminobutyric acid in the germinated brown millet was evaluated by high performance liquid chromatography during ge...
Article
In the present study, the disinfection efficacy on fresh-cut cilantro of the combination of strongly acidic electrolyzed water (AcEW) and alkaline electrolyzed water (AlEW) was evaluated, in comparison with single slightly acidic electrolyzed water (SAEW) and single AcEW treatments. The populations of E. Coli O78 on inoculated cilantro treated by A...
Article
Leafy vegetables are the major source of nitrite intake in the human diet, and technological processing to control nitrite levels in harvested vegetables is necessary. In the current work, the effect of electrolyzed oxidizing water (EOW) on the nitrite and nitrate levels in fresh spinach during storage was studied. EOW treatment, including slightly...
Article
Leafy vegetables are the major source of nitrite intake in the human diet, and technological processing to control the nitrite levels is necessary to the harvested vegetables destined for consumption. In this work, the effect of aqueous chlorine dioxide (ClO2) treatment on the nitrite levels in fresh lettuces during storage was studied. The results...
Article
Slightly acidic electrolyzed water (SAEW) could promote the germination and growth of mungbean sprouts, and electron spin resonance analyses of SAEW showed that besides available chlorine, reactive oxygen species (ROS) existed in SAEW. Further research showed that, a series of antioxidant enzymes activity were also affected by SAEW. Lower superoxid...
Article
The disinfection efficacy of acidic electrolyzed water (AEW) on the fresh-cut vegetables has been recognized. However, the application of AEW in the fresh-keeping of fresh-cut vegetables was limited due to its low pH (<2.7) and higher available chlorine concentration (80–200 mg/L). In the present study, the microbial reduction and storage qualities...
Article
We investigated the thawing characteristics of frozen pork tenderloin meat by high-voltage electrostatic field (HVEF) considered to be corona discharge treatment in the research. At the electrode distance of 6 cm, the thawing time was shortened by increasing voltages from 4 to 14 kV, but the shortening was not significant from 10 to 14 kV. As the d...
Article
The effect of whey protein isolate (WPI) on the stability of water-in-oil (W/O) emulsions and their impact on the quality of tofu was studied in this research. Stability of W/O emulsions was investigated by global stability, particle size, viscosity measurements, and interfacial tension measurements. Results showed that addition of WPI improved the...
Article
Electrolyzed functional water (EFW) possesses broad spectrum antimicrobial activity, and is harmless to the environment and humans. In this research EFW used in germinated brown rice (GBR) production instead of tap water. The effects of the EFW on microbial growth and gamma-aminobutyric acid (GABA) content; and the effects of available chlorine con...
Article
The thawing characteristics and post-thawing quality of frozen pork treated with high voltage electrostatic fields (HVEF) were compared with those of an air-thawed control. A multiple points-to-plate electrode operating at voltages above 6 kV significantly shortened the thawing time. Under electrode voltages 4, 6, 8, and 10 kV, thawing times were 7...
Article
The food industry has recognized electrolyzed oxidizing water (EOW) as a promising alternative decontamination technique. However, there is not a consensus about the sanitizing mechanism of EOW. In this study, we evaluated the disinfection efficacy of different types of EOW on Escherichia coli. Based on the hypothesis of hydroxyl radicals existing...
Article
High-voltage electrostatic field (HVEF), as a feasible and non-chemical technique, applied to food preservation is a new area of study. Our previous research suggested HVEF could maintain the quality of tomato in storage. The present article intensively investigated the effect of HVEF pretreatment on antioxidant system of green mature tomato in sto...
Article
Degradation of the 3 pesticides (acephate, omethoate, and dimethyl dichloroviny phosphate [DDVP]) by electrolyzed water was investigated. These pesticides were commonly used as broad-spectrum insecticides in pest control and high-residual levels had been detected in vegetables. Our research showed that the electrolyzed oxidizing (EO) water (pH 2.3,...
Article
The efficacy of slightly acidic electrolyzed water (SAEW) for reducing microbial contamination on fresh-cut cilantro was investigated in this study. The impacts of SAEW on the microbes of cilantro samples inoculated with two kinds of bacteria (Escherichia coli O78 and Bacillus subtilis 1.1849) were evaluated in comparison with NaClO solution and ac...
Article
In this study, acidic whey (AW), a natural tofu-coagulant in China, was investigated for the micro flora and chemical changes of AW during tofu whey natural fermentation. The gel properties of AW tofu coagulated with AW were also studied. Throughout the fermentation stages, the change of lactic acid bacteria (LAB) was found to be similar to that of...

Citations

... in Fig. 2a. The vibrational frequencies of the amide I and amide II bands were positively related to the degree of molecular order (Zhang et al., 2022). More importantly, the hydrolysis of PH-A and PH-T using flavourzyme, individually, as a second enzyme shifted amide I and amide II peaks to lower wavenumbers, whereas amide I and amide II peaks relocated to low wavenumbers for PH-F and PH-FA, respectively. ...
... /fnut. . (40). We found that the individual citrus PMFs had a significant promotive effect on IL-10, with tangeretin being observed to strongest capacity in this regard ( Figure 4D). ...
... MIases have been extensively studied compared with MEase. The MIases from various microorganisms, such as Thermobifida halotolerans (Thha-MIase) [14], Pseudomonas syringae (Pssy-MIase) [15], Marinomonas mediterranea (Mame-MIase) [16], Deltaproteobacteria bacterium (Deba-MIase), Caballeronia jiangsuensis (Caji-MIase) [17], and Thermobifida fusca (Thfu-MIase) [18] have been characterized and used for the synthesis of D-mannose from D-fructose. There are some substances reported to influence the catalytic performance of MIase. ...
... During the freezing process, the pressure will change the crystal characteristics and crystallization path of the samples (L. . G. Jia et al. (2021) studied the influence of high pressure on pork quality by freezing the meat at 200, 300, 400 MPa. The experimental results showed that the drip loss of frozen pork after high pressure treatment was significantly reduced compared with that of frozen pork under normal pressure. ...
... Except for the effect on food matrix, the effect of HVEF on structure protein has also been explored. For instance, HVEF treatment (10 kV) protected the conformation of myofibrillar protein (MP) and sarcoplasmic protein from denaturation in the pork tenderloin thawing process (Jia et al., 2018(Jia et al., , 2020. However, these studies mainly focused on the protein extracted from muscle matrix subjected from HVEF treatment, and the HVEF on the protein matrix is rarely studied, while the effect of HVEF treatment on protein solutions remains unclear. ...
... Intestinal damage caused by HS is closely related to alterations in the gut microbiota [3]. In addition, HS results in the generation of reactive oxygen species (ROS) and an imbalance in the redox status [4,5], which in turn changes the intestine microbial community, leading to intestinal dysbiosis [6,7]. ...
... Recently, a truncated β-agarase (Aga16A-ΔCBM) from the marine bacterium Microbulbifer sp. BH-1 was exploited for producing neoagarotetraose (NA4) from agarose (Ma, et al., 2019). As shown in Table 2, 2 g agarose was dissolved in 100 mL of 50 mM Tris-HCl (pH 8.0) and the enzymatic process was performed at 45 • C for 24 h with 2 U/mL β-agarase Aga16A-ΔCBM. ...
... Cells were cultured in RPMI-1640 (Gibco, Grand Island, NY, USA) supplemented with 10% fetal bovine serum (FBS, Hyclone, Logan, UT, USA) at 37 °C in 5% CO 2 . To induce insulin resistance, HTR-8/SVneo cells were incubated with 18 mM glucosamine for 18 h in serum-free medium [25,26]. circMAP3K4 short hairpin RNA (shRNA) (sh-circMAP3K4) and shRNA negative control (sh-NC) were synthesized by Sangon company (Shanghai, China). ...