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Yi Liu

Capital Medical University

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Laurence Vernis

Centre National de la Recherche Scientifique

José Manuel Barat Baviera

Universitat Politècnica de València

Claudia Bolognesi

Federal Office of Consumer Protection and Food Safety

Alicja Mortensen

National Research Centre for the Working Environment

Gilles Rivière

Federal Office of Consumer Protection and Food Safety

Inger‐Lise Steffensen

Federal Office of Consumer Protection and Food Safety

Holger Zorn

Federal Office of Consumer Protection and Food Safety

Konrad Grob

Federal Office of Consumer Protection and Food Safety

Henk Van Loveren

Federal Office of Consumer Protection and Food Safety

Evgenia Lampi

Ministère de l'Économie et des Finances

Cooperative Institutions

Shanghai Jiao Tong University

Chinese Academy of Sciences

National University of Singapore

Wuhan University

China Agricultural University

Peking University

University of Chinese Academy of Sciences

Zhejiang University

Huazhong University of Science and Technology

Fudan University

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Detection for BHA, BHT and TBHQ in peanut butter by HPLC

Food Science and Technology International (2005)

The determination of antioxidants butylated hydroxyanisole(BHA), butylated hydrosytoluene(BHT) andtertiary butylhydroquinone (TBHQ) in peanut butter was studied by using HPLC. After the sample was extractedwith methanol, and concentrated, it can be determined by HPLC. The detect wavelength was 280nm, and themobile phase was 20%A(methanol) and 80%B(water), and the gradient was 20%～80% methanol/5～20min, 80%methanol holding 5min. The recoveries of the three compositions were from 85.25% to 103.91% with relativestandard deviation being less than 3.80%. The method was simple, efficient and accurate and suitable foranalysis of BHA, BHT and TBHQ in peanut butter.

Butylated hydroxyanisole

Peanut butter

Butylated hydroxytoluene

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Purification and Properties of the a-amylase from a Bacillus sp.WS-3L

Microbiology (2008)

Long Yan Jin Wu Yi Liu

An extracellularα-amylase(AmyL)from a Bacillus sp WS-3L was purified 345 fold and had a recovery of 15.5%.The amylase was capable of hydrolyzing starch to yield a series of maltooligosaccharides. It was optimally active at 45℃and pH values around 6.5 and showed stability at the temperature below 40℃and pH 7.0-8.0.The amylase was inhibited by Cu~(2+)、NH_4~+、Ag~+、Hg~+ and EDTA、SDS.Michaelist constants(K_m)of the AmyL for were 2.81 mg/mL、8.37 mg/mL、1.80 mg/mL, and maximum velocity(V_(max))of the enzyme for soluble starch,amylose,amylopectin were 11.67μtmol/(min.mL)、10.00μmol/(min·mL)、13.33μmol/(min.mL)respectively.It was suggested that amylopectin is the better hydrolysis substrate for the enzyme.It was observed that the adsorption and digestion of the enzyme on different raw starches was remarkably different.Raw corn starch exhibited high adsorption of the enzyme.It was suggested that the highly stable enzyme was able to be obtained and applied very fast by corn starch chromatography.

Alpha-amylase

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Preservative effect of gelatin/chitosan-based films incorporated with lemon essential oil on grass carp (Ctenopharyngodon idellus) fillets during storage

International Journal of Food Microbiology (2023)

Yi Liu Shin-ae Kang Haijuan Zhang Yi Kai Hongshun Yang

Grass carp

Gelatin

10.1016/j.ijfoodmicro.2023.110437

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Safety evaluation of the food enzyme subtilisin from the non‐genetically modified Bacillus paralicheniformis strain AP‐01

EFSA Journal (2024)

Claude Lambré José Manuel Barat Baviera Claudia Bolognesi Pier Sandro Cocconcelli Riccardo Crebelli

The food enzyme subtilisin (EC 3.4.21.62) is produced with the non-genetically modified

Subtilisin

Strain (injury)

10.2903/j.efsa.2024.8873

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Cholinergic regulation of amylase gene expression in the rat parotid gland. Inhibition by two distinct post-transcriptional mechanisms

Biochemical Journal (1995)

Yi Liu PY Woon S C Lim Kandiah Jeyaseelan P Thiyagarajah

Stimulation of the beta-adrenergic or cholinergic muscarinic receptors are the principal mechanisms by which parotid salivary secretion is regulated in vivo. In this study we have examined the effects of cholinergic stimulation on amylase gene expression in dispersed rat parotid cells. [3H]Leucine incorporation into amylase and total protein was inhibited by carbamylcholine. Within 5 min of its addition, 10 microM carbamylcholine induced a 50-60% reduction in the rate of amylase synthesis which was sustained for more than 2 h. Blockade of the muscarinic receptor with atropine 8 min after addition of 10 microM carbamylcholine reversed the carbamylcholine-induced inhibition of amylase synthesis. When cells were exposed to carbamylcholine for 2 h before addition of atropine, there was only a slight reversal of inhibition. Carbamylcholine had no significant effect on the rate of total RNA synthesis but caused a progressive loss of amylase mRNA. After 2 h, amylase mRNA in cells treated with 10 microM carbamylcholine was 46% of control levels. Actinomycin D (5 micrograms/ml) lowered amylase mRNA by 8%; cycloheximide and phorbol 12-myristate 13-acetate had no effect. Isoprenaline (isoproterenol; at a concentration of 10 microM), which is an inducer of amylase gene transcription, elevated the amylase mRNA content by 30% after 2h. The calcium ionophore A23187 mimicked the effect of carbamylcholine by inhibiting [3H]leucine incorporation into amylase and lowering amylase mRNA content. The results suggest that acute stimulation of the muscarinic cholinergic receptor inhibits amylase biosynthesis in parotid cells not only by rapid attenuation of translation but also by causing a gradual loss of amylase mRNA, apparently by a Ca(2+)-dependent destabilization of the mRNA.

10.1042/bj3060637

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Citations (7)

Toxicity-attenuating effect of processed rhubarb products based on bio-heat activity in Tetrahymena thermophila BF5

Zhongcaoyao (2012)

Objective To explore the toxicity difference of various processed rhubarb products on Tetrahymena thermophila BF5.Methods The effects of various processed-rhubarb products on parameter of bio-heat activity in T.thermophila BF5 were invastigated by a TAM air isothermal microcalorimeter.Results Various processed rhubarb products had different inhibition on the growth of T.thermophila BF5 in different degrees.The order of intensity was crude rhubarb alcohol-processed rhubarb steamed rhubarb carbonized rhubarb.The inhibition on the growth of T.thermophila BF5 was with the phenomenon of tGbeing increased,Pmax being lowered down,and tmaxbeing delayed.The heat production during the growth of T.thermophila BF5s was reduced in varying degrees,and the reducing of crude rhubarb was the most obvious.Conclusion It could be concluded that the processed rhubarb could attenuate the toxicity significantly.The study on the bio-heat activity of T.thermophila BF5 is suitable for the early screening on toxicity of Chinese materia medica.

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Morphology, crystallinity, and electrochemical properties of in situ formed poly(ethylene oxide)/TiO₂ nanocomposite polymer electrolytes

Journal of Applied Polymer Science (2003)

Yi Liu Jim Yang Lee Liang Hong

Abstract A method to produce nanocomposite polymer electrolytes consisting of poly(ethylene oxide) (PEO) as the polymer matrix, lithium tetrafluoroborate (LiBF 4 ) as the lithium salt, and TiO 2 as the inert ceramic filler is described. The ceramic filler, TiO 2 , was synthesized in situ by a sol–gel process. The morphology and crystallinity of the nanocomposite polymer electrolytes were examined by scanning electron microscopy and differential scanning calorimetry, respectively. The electrochemical properties of interest to battery applications, such as ionic conductivity, Li + transference number, and stability window were investigated. The room‐temperature ionic conductivity of these polymer electrolytes was an order of magnitude higher than that of the TiO 2 free sample. A high Li + transference number of 0.51 was recorded, and the nanocomposite electrolyte was found to be electrochemically stable up to 4.5 V versus Li + /Li. © 2003 Wiley Periodicals, Inc. J Appl Polym Sci 89: 2815–2822, 2003

10.1002/app.12487

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Citations (127)

Author response for "Gel texture and rheological properties of normal amylose and waxy potato starch blends with rice starches differing in amylose content"

Yi Liu Xiaojing Chen Yijuan Xu Zekun Xu Haitao Li

Texture (cosmology)

10.1111/ijfs.14826/v2/response1

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Aerobic biodegradation and biodiversity characteristics of low-concentration octylphenol

Acta Scientiae Circumstantiae (2012)

The biodegradation performance of octylphenol(OP) in low concentration by aerobic bacterial community and the involved microbial biodiversity were investigated in this study with batch tests.Experimental results showed that the first order kinetic constant at OP concentration of 200,100,50 μg · L-1 was 0.131,0.219 and 0.431 d-1 respectively,indicating that the microbial metabolism was depressed with high levels of OP.Alkaline condition of pH 8 was found to be most favorable for OP biodegration in the range of pH 5 to 9.Moreover,addition of organic compounds,such as methanol,glucose,phenol and yeast extract could improve the biodegradation of OP,with the most significant effect associated with phenol and yeast extract.The half-life of OP was shortened from 5.3 d to 3.2 d and 2.3 d,respectively,with initial OP concentration of 200 μg · L-1.The dominant bacterial species were found to be γ-proteobacteria,β-proteobacteria and firmicutes,which was different from the result obtained from alkylphenol ethoxylates biodegradation at high concentration.

Alkylphenol

Nonylphenol

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Safety evaluation of the food enzyme maltogenic α‐amylase from the genetically modified Bacillus subtilis strain ROM

EFSA Journal (2021)

Claude Lambré José Manuel Barat Baviera Claudia Bolognesi Pier Sandro Cocconcelli Riccardo Crebelli

The food enzyme maltogenic α-amylase (glucan 1,4-α-maltohydrolase; EC 3.2.1.133) is produced with the genetically modified

Strain (injury)

Food additive

10.2903/j.efsa.2021.6634

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Citations (1)

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