Search results for: Xinyu Liao

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article

MicroRNA-26b/PTEN Signaling Pathway Mediates Glycine-Induced Neuroprotection in SAH Injury

Xingping Qin, Farhana Akter, Lingxia Qin, Qiurong Xie, more

Neurochemical Research > 2019 > 44 > 11 > 2658-2669

Subarachnoid hemorrhage (SAH) is a form of stroke associated with high mortality and morbidity. Despite advances in treatment for SAH, the prognosis remains poor. We have previously demonstrated that glycine, a non-essential amino acid is involved in neuroprotection following intracerebral hemorrhage via the Phosphatase and tensin homolog (PTEN)/protein kinase B (AKT) signaling pathway. However, whether...

article

Effects of Plasma-Activated Water and Blanching on Microbial and Physicochemical Properties of Tiger Nuts

Aliyu Idris Muhammad, Weijun Chen, Xinyu Liao, Qisen Xiang, more

Food and Bioprocess Technology > 2019 > 12 > 10 > 1721-1732

This study evaluated the effect of plasma-activated water (PAW) treatment and blanching on the microbial and quality attributes of tiger nuts. In this study, 15 min of single PAW-10 washing and blanching at 60 °C for 5 min (BLN) resulted in 3.53 and 3.51 log CFU/g reductions for Klebsiella pneumoniae and 3.22 and 3.14 log CFU/g for total background bacteria. The sequential treatment of PAW-10 and...

article

Application of atmospheric cold plasma-activated water (PAW) ice for preservation of shrimps (Metapenaeus ensis)

Xinyu Liao, Yuan Su, Donghong Liu, Shiguo Chen, more

Food Control > 2018 > 94 > C > 307-314

In this paper, plasma-activated water (PAW) ice is proposed for the preservation of fresh shrimps. The changes in microbiological, physical, chemical and protein properties were investigated during storage with conventional tap water (TW) ice and PAW ice. Compared with TW ice, PAW ice showed significant advantage for inhibition of microbial growth, extending the storage time by 4–8 days. The pH of...

article

Effect of preliminary stresses on the resistance of Escherichia coli and Staphylococcus aureus toward non-thermal plasma (NTP) challenge

Xinyu Liao, Jiao Li, Yuanjie Suo, Juhee Ahn, more

Food Research International > 2018 > 105 > C > 178-183

As the development of hurdle technology, cross-protection of various stresses for pathogens posed the potential risk to food safety and public health. This study tried to explore various preliminary stresses including acidity, osmosis, oxidation, heat and cold on the resistance of microbial cells toward the non-thermal plasma (NTP) exposure. The results indicated that short-term (4h) exposure of Staphylococcus...

article

Application of a Dielectric Barrier Discharge Atmospheric Cold Plasma (Dbd‐Acp) for Eshcerichia Coli Inactivation in Apple Juice

Xinyu Liao, Jiao Li, Aliyu Idris Muhammad, Yuanjie Suo, more

Journal of Food Science > 83 > 2 > 401 - 408

Abstract Atmospheric cold plasma (ACP) is a promising non‐thermal technology in food industry. In this study, a dielectric barrier discharge (DBD)‐ACP exhibited strong bactericidal effect on Escherichia coli in apple juice. Under a 30 to 50 W input power, less than 40 s treatment time was required for DBD‐ACP to result in 3.98 to 4.34 log CFU/mL reduction of E. coli in apple juice. The inactivation...

article

Understanding the Impact of Nonthermal Plasma on Food Constituents and Microstructure—A Review

Aliyu Idris Muhammad, Qisen Xiang, Xinyu Liao, Donghong Liu, more

Food and Bioprocess Technology > 2018 > 11 > 3 > 463-486

Nonthermal plasma (NTP) is superior to thermal technologies as a technique that provides a satisfactory microbial safety and maintains reasonable standards in food quality attributes. Currently, the effects of NTP on some food components is regarded as beneficial, such as effects on starch and protein modification. For other food components, such as lipid oxidation, NTP is regarded as an undesirable...

article

Analysis of Staphylococcus aureus cell viability, sublethal injury and death induced by synergistic combination of ultrasound and mild heat

Jiao Li, Yuanjie Suo, Xinyu Liao, Juhee Ahn, more

Ultrasonics Sonochemistry > 2017 > 39 > C > 101-110

This study was designed to investigate the combined effects of ultrasound and mild heat on the viability of S. aureus in association with the cell membrane integrity and intracellular enzyme activity. Cells were treated by ultrasound under 55°C for 3, 5, 7, 10, and 15min. The dynamic changes of S. aureus cell viability, sublethal injury and death were evaluated using flow cytometric assay. Microscopies...

article

Bactericidal action of slightly acidic electrolyzed water against Escherichia coli and Staphylococcus aureus via multiple cell targets

Xinyu Liao, Xiaoting Xuan, Jiao Li, Yuanjie Suo, more

Food Control > 2017 > 79 > C > 380-385

This study combined plate counting method and fluorescent techniques (membrane integrity and potential, intracellular enzyme activity, and intracellular ROS level) to investigate the lethal and sublethal effects of slightly acidic electrolyzed water (SAEW) on Escherichia coli and Staphylococcus aureus. Also, the inactivation mechanism of SAEW was further explored through multiple cell targets (outer...

article

Synergetic effects of ultrasound and slightly acidic electrolyzed water against Staphylococcus aureus evaluated by flow cytometry and electron microscopy

Jiao Li, Tian Ding, Xinyu Liao, Shiguo Chen, more

Ultrasonics Sonochemistry > 2017 > 38 > C > 711-719

This study evaluated the synergetic effects of ultrasound and slightly acidic electrolyzed water (SAEW) on the inactivation of Staphylococcus aureus using flow cytometry and electron microscopy. The individual ultrasound treatment for 10min only resulted in 0.36logCFU/mL reductions of S. aureus, while the SAEW treatment alone for 10min resulted in 3.06logCFU/mL reductions. The log reductions caused...

article

Inactivation mechanisms of non-thermal plasma on microbes: A review

Xinyu Liao, Donghong Liu, Qisen Xiang, Juhee Ahn, more

Food Control > 2017 > 75 > C > 83-91

The increasing consumption of fresh-like food products requires the development of mild processing technologies without loss of nutritional value and sensory quality of foods. Non-thermal plasma (NTP) is an emerging and promising technology for extending the shelf-life of food products. However, the further development of a novel preservation technology should base on the adequate understandings of...

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Keywords

STAPHYLOCOCCUS AUREUS (4)
ESCHERICHIA COLI (2)
NON-THERMAL PLASMA (2)
SLIGHTLY ACIDIC ELECTROLYZED WATER (2)
SUBLETHAL INJURY (2)
ULTRASOUND (2)
AKT (1)
ANTIOXIDANT CAPACITY (1)
APPLE JUICE, COLD PLASMA, ESCHERICHIA COLI (1)
BLANCHING (1)
CELL VIABILITY (1)
CROSS-STRESS (1)
ELECTRON MICROSCOPY (1)
FLOW CYTOMETRY (1)
FOOD MICROSTRUCTURE (1)
GLYCINE (1)
INACTIVATION (1)
INACTIVATION MECHANISM (1)
INACTIVATION MECHANISM, QUALITY (1)
LIPID (1)
MECHANISMS (1)
MICROBES (1)
MICROGLIA (1)
MILD HEAT (1)
MIRNA-26B (1)
NONTHERMAL PLASMA (1)
PH (1)
PLASMA-ACTIVATED WATER (1)
PLASMA-ACTIVATED WATER ICE (1)
PRESERVATION (1)
PROTEIN (1)
PTEN (1)
QUALITY (1)
REACTIVE OXYGEN SPECIES (1)
SENSORY CHARACTERISTICS (1)
SHRIMPS (1)
STARCH (1)
SUBARACHNOID HEMORRHAGE (1)
SYNERGETIC EFFECTS (1)
TIGER NUTS (1)
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Data set

Elsevier (6)
Springer (3)
Wiley (1)

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Search results for: Xinyu Liao

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