通讯机构：
[Gai, Hongwei] J;Jiangsu Normal Univ, Jiangsu Key Lab Green Synth Funct Mat, Sch Chem & Chem Engn, Xuzhou 221116, Jiangsu, Peoples R China.
摘要：
We develop a method to quantify the quantum dots (QDs) in QD aggregates in aqueous solution by recording the entire process of blue shifting and photobleaching under continuous illumination and utilize this method to detect the biotinylated proteins based on counting the degree of aggregation (DOA).
摘要：
Super-resolution imaging at single-molecule level distinguishes each molecule within a diffraction-limited volume and precisely localizes its centroids. The foregoing can be achieved by monitoring the spectral blue shift of each quantum dot (QD) with a less than 50 nm-long DNA ruler under a spectral imaging microscope. The presence of two QDs can be revealed based on the fact that two similar-sized (color) QDs asynchronously blue shift and randomly blink. The centroid of a QD is easily simulated when only one QD is "on." After the centroids of both QDs are fitted, the distance between the two QDs is determined by the spacing of DNA. The distances between two QDs were measured using three different lengths of DNA rulers (15 bp, 30 bp, and 45 bp). The measured distances agree well with the calculated ones, which demonstrate the feasibility of the approach. (C) 2014 Elsevier B.V. All rights reserved.
摘要：
目的:探讨植物甾醇酯和葛根素联合使用对肥胖小鼠的减肥作用。方法:饲喂高脂饲料建立小鼠肥胖模型,将肥胖小鼠按体质量分为5组(肥胖模型组、植物甾醇酯组、葛根素组、植物甾醇酯和葛根素联合组、奥利司他组),每组10只,连续灌胃6周。观察药物干预后小鼠体质量、摄食量、肥胖指数(Lee’s指数)、脂肪系数,血清总胆固醇(total cholestetol,TC)、甘油三酯(triglyceride,TG)、低密度脂蛋白胆固醇(low density lipoprotein cholesterol,LDL-C)、高密度脂蛋白胆固醇(high density lipoprotein cholesterol,HDL-C)水平,脂肪细胞数量和大小、肝脏病变的情况。结果:与肥胖模型组相比,植物甾醇酯组、葛根素组、植物甾醇酯和葛根素联合组小鼠体质量分别降低5.41%、6.98%、12.50%;Lee’s指数分别降低3.41%、3.26%、6.25%;脂肪系数分别降低19.88%、27.41%、30.42%。3组血清TC、TG、LDL-C水平均低于肥胖模型组,其中植物甾醇酯和葛根素联合组降幅最大,分别为21.40%、37.50%、30.43%。植物甾醇酯和葛根素联合组小鼠的脂肪细胞直径变小、数量增多、肝脏脂肪性病变得到缓解。结论:植物甾醇酯和葛根素都能抑制小鼠肥胖,其中两者联合使用时减肥效果最好。
期刊：
现代食品科技,2015年31(7):265-269 and 325 ISSN：1673-9078
通讯作者：
Deng, Fang-Ming
作者机构：
[何义雁; 张珺; 朱香燕; 邓放明] Hunan Provincial Key Laboratory of Food Science and Biotechnology, College of Food Science and Technology, Hunan Agricultural University, Changsha, China
通讯机构：
Hunan Provincial Key Laboratory of Food Science and Biotechnology, College of Food Science and Technology, Hunan Agricultural University, Changsha, China
期刊：
现代食品科技,2015年31(2):196-204 and 231 ISSN：1673-9078
作者机构：
[刘焱; 周赞; 罗灿; 刘伦伦] College of Food Science and Technology, Hunan Agricultural University, Changsha, China;[刘焱] Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha, China
作者机构：
[刘焱; 陈力力; 杨伊磊; 娄爱华] College of Food Science and Technology Hunan Agricultural University, Changsha, China;[刘焱; 陈力力; 青文哲; 娄爱华] Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha, China
作者机构：
[周金伟; 夏菠; 周红丽; 隆丽林; 易有金; 程远渡] Hunan Provincial Key Laboratory of Food Science and Biotechnology/College of Food Science and Technology, Hunan Agricultural University, Changsha, China;[李高阳] Institute of Agro-product Processing Science and Technology, Hunan Provincial Academy of Agricultural Science, Changsha, China;[柏连阳] Hunan Agriculture Academy of Science, Changsha, China
通讯机构：
Hunan Provincial Key Laboratory of Food Science and Biotechnology/College of Food Science and Technology, Hunan Agricultural University, Changsha, China
作者机构：
[弓志青; 程安玮; 韩彩静; 王文亮; 陈相艳] Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Science, Jinan, China;[谢春阳; 韩彩静] College of Food Science and Technology, Jilin Agricultural University, Changchun, China
通讯机构：
Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Science, Jinan, China
