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Ma J, Li P, Ma Y, Liang L, Jia F, Wang Y, Yu L, Huang W. Extraction of flavonoids from black mulberry wine residues and their antioxidant and anticancer activity in vitro. Heliyon 2024; 10:e31518. [PMID: 38826714 PMCID: PMC11141385 DOI: 10.1016/j.heliyon.2024.e31518] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2024] [Revised: 05/13/2024] [Accepted: 05/16/2024] [Indexed: 06/04/2024] Open
Abstract
Enhancing the valorization of fruit processing by-products is pivotal for advancing the industry. Black mulberry wine residues, a by-product, contains some bioactive compounds, yet its antioxidant and anticancer potentials remain unverified. In this study, ultrasound-assisted enzymatic extraction was optimized by response surface methodology to obtain the flavonoids extracts from black mulberry wine residues, whose antioxidant capacity and anti-cancer activity in vitro was investigated. The results showed that under the optimal extraction conditions (enzyme ratio at pectinase:cellulose = 2:1, mixed enzyme concentration 0.31 mg/mL, enzymatic hydrolysis temperature 55.35 °C, enzymatic hydrolysis time 79.03 min, and ultrasonic time 22.71 min), the extracts from black mulberry wine residues (BMWR-E) reached 5.672 mg/g. At a concentration of 1.2 mg/mL, BMWR-E exhibited strong DPPH and hydroxyl radical scavenging activities. At a concentration of 2.5 mg/mL, BMWR-E showed a strong superoxide anion radical scavenging capacity, with no significant distinction compared to the positive control group (Vitamin C) (p > 0.05). Cell viability assay results showed that BMWR-E was non-toxic to normal BRL-3A cells when applied at concentrations of 0.1-0.3 mg/mL for an incubation period of 24 h, but BMWR-E exhibited the ability to inhibit the proliferation of HepG2 cells. At concentrations of 0.2 mg/mL and above, BMWR-E could induce late apoptosis of HepG2 cells by increasing the protein expression levels of Bax, caspase-3, and caspase-12, reducing the protein expression levels of Bcl-2, inducing cell cycle arrest at G0/G1 phase, thereby inhibiting the proliferation of HepG2 cells. The bioactive properties make BMWR-E possess potential in developing new antioxidants and anti-cancer agents, which would significantly enhance the economic worth of agricultural by-products in product processing. This research can improve the utilization rate of agricultural product processing by-products and protect the environment.
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Affiliation(s)
- Jian Ma
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, No. 50 Zhongling Street, Nanjing, 210014, PR China
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, 030801, PR China
| | - Peng Li
- Technical Center for Public Testing and Evaluation and Identification, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014, PR China
| | - Yanhong Ma
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, No. 50 Zhongling Street, Nanjing, 210014, PR China
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, 030801, PR China
- The Work of Forestry Administrative Station of Kirgiz Autonomous Prefecture, Artush, 845350, PR China
| | - Liya Liang
- College of Agronomy & Resources and Environment, Tianjin Agricultural University, Tianjin, 300384, PR China
| | - Feihong Jia
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, No. 50 Zhongling Street, Nanjing, 210014, PR China
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, 030801, PR China
| | - Yu Wang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, 030801, PR China
| | - Lijun Yu
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, No. 50 Zhongling Street, Nanjing, 210014, PR China
| | - Wuyang Huang
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, No. 50 Zhongling Street, Nanjing, 210014, PR China
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Ji M, Gong J, Tian Y, Ao C, Li Y, Tan J, Du G. Comparison of microbial communities and volatile profiles of wines made from mulberry and grape. Appl Microbiol Biotechnol 2023:10.1007/s00253-023-12632-y. [PMID: 37382613 DOI: 10.1007/s00253-023-12632-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2023] [Revised: 06/01/2023] [Accepted: 06/07/2023] [Indexed: 06/30/2023]
Abstract
In this study, three kinds of wines separately made from mulberry (MW), grape (GW), or mulberry/grape (MGW) were developed and their enological parameters, sensory scores, volatile components, and microbiota were investigated and compared. Contrary to the order of residual sugar and acidity of the three kinds of wines, the order of alcohol content from high to low is GW, MW, and MGW. A total of 60 volatile components (VCs), including esters (17), alcohols (12), acids (6), aldehydes (7), ketones (3), alkenes (3), amines (3), alkanes (4), pyrazines (2), benzene (1), sulfide (1), and thiazole (1), were identified by gas chromatography-ion mobility spectrometer (GC-IMS). The fingerprint of VCs and principal component analysis revealed that the volatile profiles of MGW and GW were more similar in comparison to that of MW and were significantly correlated with the mass ratio of mulberry to grape. Lactobacillus, Weissella, Pantoea, Leuconostoc, Lactococcus, Paenibacillus, Pediococcus, and Saccharomyces were identified as the main microflora at the genus level shared by the MW, MGW, and GW, suggesting that the heterolactic bacteria may contribute more to the high content of volatile acids in MW and MGW. The heatmap of core microbiota and main VCs of MW, MGW, and GW suggested the complicated and significant correlation between them. The above data implied that the volatile profiles were more closely related to the raw materials of winemaking and markedly affected by the fermentation microorganisms. This study provides references for evaluation and characterization of MGW and MW and improvement of MGW and MW winemaking process. KEY POINTS: • Fruit wine enological parameters, volatile profile, and microbiota were compared. • Sixty volatile compounds were identified by GC-IMS in three types of fruit wines. • Winemaking materials and microbiota affect volatile profiles of the fruit wines.
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Affiliation(s)
- Mingyue Ji
- College of Food Science and Technology, Hebei Agricultural University, Baoding, 071001, People's Republic of China
| | - Jiangang Gong
- College of Food Science and Technology, Hebei Agricultural University, Baoding, 071001, People's Republic of China
| | - Yiling Tian
- College of Food Science and Technology, Hebei Agricultural University, Baoding, 071001, People's Republic of China
| | - Changwei Ao
- College of Food Science and Technology, Hebei Agricultural University, Baoding, 071001, People's Republic of China
| | - Yue Li
- College of Food Science and Technology, Hebei Agricultural University, Baoding, 071001, People's Republic of China
| | - Jianxin Tan
- College of Food Science and Technology, Hebei Agricultural University, Baoding, 071001, People's Republic of China.
| | - Guoqiang Du
- College of Horticulture, Hebei Agricultural University, Baoding, 071001, People's Republic of China.
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Cai Y, Zhang Y, Qu Q, Xiong R, Tang H, Huang C. Encapsulated Microstructures of Beneficial Functional Lipids and Their Applications in Foods and Biomedicines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:8165-8187. [PMID: 35767840 DOI: 10.1021/acs.jafc.2c02248] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Beneficial functional lipids are essential nutrients for the growth and development of humans and animals, which nevertheless possess poor chemical stability because of heat/light-sensitivity. Various encapsulation technologies have been developed to protect these nutrients against adverse factors. Different microstructures are exhibited through different encapsulation methods, which influence the encapsulation efficiency and release behavior at the same time. This review summarizes the effects of preparation methods and process parameters on the microstructures of capsules at first. The mechanisms of the different microstructures on encapsulation efficiency and controlled release behavior of core materials are analyzed. Next, a comprehensive overview on the beneficial functional lipids capsules in the latest food and biomedicine applications are provided as well as the matching relationship between the microstructures of the capsules and applications are discussed. Finally, the remaining challenges and future possible directions that have potential interest are outlined. The purpose of this review is to convey the construction of beneficial functional lipids capsules and the function mechanism, a critical analysis on its current status and challenges, and opinions on its future development. This review is believed to promote communication among the food, pharmacy, agronomy, engineering, and nutrition industries.
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Affiliation(s)
- Yixin Cai
- Joint Laboratory of Advanced Biomedical Materials (NFU-UGent), Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University (NFU), Nanjing 210037, P. R. China
| | - Yingying Zhang
- Joint Laboratory of Advanced Biomedical Materials (NFU-UGent), Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University (NFU), Nanjing 210037, P. R. China
| | - Qingli Qu
- Joint Laboratory of Advanced Biomedical Materials (NFU-UGent), Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University (NFU), Nanjing 210037, P. R. China
| | - Ranhua Xiong
- Joint Laboratory of Advanced Biomedical Materials (NFU-UGent), Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University (NFU), Nanjing 210037, P. R. China
| | - Hu Tang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan 430062, P. R. China
| | - Chaobo Huang
- Joint Laboratory of Advanced Biomedical Materials (NFU-UGent), Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University (NFU), Nanjing 210037, P. R. China
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Wu G, Zhou J, Fan L, Liu X, Wang Y, Wu C. Analysis of protein components in blackberry wine and haze. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113547] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Physicochemical and sensory acceptance of functional beverages from Ginkgo biloba seed extracts. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01293-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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Hu J, Vinothkanna A, Wu M, Ekumah J, Akpabli‐Tsigbe NDK, Ma Y. Tracking the dynamic changes of a flavor, phenolic profile, and antioxidant properties of Lactiplantibacillus plantarum- and Saccharomyces cerevisiae-fermented mulberry wine. Food Sci Nutr 2021; 9:6294-6306. [PMID: 34760259 PMCID: PMC8565223 DOI: 10.1002/fsn3.2590] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2021] [Revised: 09/05/2021] [Accepted: 09/09/2021] [Indexed: 12/30/2022] Open
Abstract
The process of fermentation renders the superior quality of mulberry wine based on the microorganisms utilized. The present study aimed at investigating the changes and correlation between phenols and product quality of mulberry wine fermented with Lactiplantibacillus plantarum and Saccharomyces cerevisiae combinatorially. Total anthocyanins concentration (TAC), polyphenols concentration (TPC), flavonoids concentration (TFC), and antioxidant capacity decreased significantly with high correlation in the fermentation process. TAC gradually reduced with a loss rate of 47.98% from 0 to third day of fermentation. Fermented mulberry wine obtained indicated a dynamic balance due to the presence of p-hydroxybenzoic acids as compared to the primary phenolic constituent. Chlorogenic acid usually presents in mulberry juice. The relative intensity of sourness was the most prominent and reached the maximum (10.93) on day 2 of fermentation. A total of 21 volatile esters were quantified (6621.59 μg/L), which contributed significantly to the aroma of mulberry wine. The enhanced quality of fermented mulberry wine showed contraindications with decreased constituents and escalated wine quality. Rather than usual single inoculum, fermentation combination of LAB and yeast holistically influenced the color, taste, fragrance, phenolic profiles, and antioxidant properties in mulberry wine, ensuring palatability and fit for commercialization prospects.
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Affiliation(s)
- Jie Hu
- School of Food and Biological EngineeringJiangsu UniversityZhenjiangChina
| | | | - Meng Wu
- School of Food and Biological EngineeringJiangsu UniversityZhenjiangChina
| | - John‐Nelson Ekumah
- School of Food and Biological EngineeringJiangsu UniversityZhenjiangChina
| | | | - Yongkun Ma
- School of Food and Biological EngineeringJiangsu UniversityZhenjiangChina
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Wang D, Sun Y, Tu M, Zhang P, Wang X, Wang T, Li J. Response of Zebrina pendula leaves to enhanced UV-B radiation. FUNCTIONAL PLANT BIOLOGY : FPB 2021; 48:851-859. [PMID: 33934745 DOI: 10.1071/fp20274] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/09/2020] [Accepted: 03/10/2021] [Indexed: 06/12/2023]
Abstract
Plants inevitably receive harmful UV-B radiation when exposed to solar energy, so they have developed a variety of strategies to protect against UV-B radiation damage during long-term evolution. In this study, Zebrina pendulaSchnizl. was used to investigate the plant defence against UV-B radiation because of its strong adaptability to sunlight changes, and the colour of its leaves changes significantly under different sunlight intensities. The experiment was carried out to study the changes of Z. pendula leaves under three light conditions: artificial daylight (control check); shading 50%; and artificial daylight + UV-B, aiming to explore the mechanism of defence against UV-B radiation by observing changes in leaf morphological structure, anthocyanin content and distribution. Results showed that the single leaf area increased but leaves became thinner, and the anthocyanin content in the epidermal cells decreased under 50% shading. In contrast, under daylight + UV-B, the single leaf area decreased but thickness increased (mainly due to the increase of the thickness of the upper epidermis and the palisade tissue), the trichomes increased. In addition, the anthocyanin content in the epidermal cells and phenylalanine ammonia-lyase (PAL) activity increased, and the leaf colour became redder, also, the photosynthetic pigment content in mesophyll cells and the biomass per unit volume increased significantly under daylight + UV-B. Thus, when UV-B radiation was enhanced, Z. pendula leaves reduced the exposure to UV-B radiation by reducing the area, and reflect some UV-B radiation by growing trichomes. The UV-B transmittance was effectively reduced by increasing the single leaf thickness and anthocyanin content to block or absorb partial UV-B. Through the above comprehensive defence strategies, Z. pendula effectively avoided the damage of UV-B radiation to mesophyll tissue.
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Affiliation(s)
- Dan Wang
- College of Life Science, Henan Normal University, Xinxiang, Henan 453007, China
| | - Yuchu Sun
- College of Life Science, Henan Normal University, Xinxiang, Henan 453007, China
| | - Mei Tu
- College of Life Science, Henan Normal University, Xinxiang, Henan 453007, China
| | - Peipei Zhang
- College of Life Science, Henan Normal University, Xinxiang, Henan 453007, China
| | - Xiaoqiong Wang
- College of Life Science, Henan Normal University, Xinxiang, Henan 453007, China
| | - Taixia Wang
- College of Life Science, Henan Normal University, Xinxiang, Henan 453007, China; and Engineering Technology Research Center of Nursing and Utilisation of Genuine Chinese Crude Drugs in Henan Province, Xinxiang, Henan 453007, China; and Corresponding author.
| | - Jingyuan Li
- College of Life Science, Henan Normal University, Xinxiang, Henan 453007, China; and Engineering Technology Research Center of Nursing and Utilisation of Genuine Chinese Crude Drugs in Henan Province, Xinxiang, Henan 453007, China; and Corresponding author.
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Zhang L, Fan G, Khan MA, Yan Z, Beta T. Ultrasonic-assisted enzymatic extraction and identification of anthocyanin components from mulberry wine residues. Food Chem 2020; 323:126714. [PMID: 32334321 DOI: 10.1016/j.foodchem.2020.126714] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2019] [Revised: 03/24/2020] [Accepted: 03/29/2020] [Indexed: 11/30/2022]
Abstract
Mulberry wine residues produced during the wine-brewing process contain several anthocyanins and other bioactive compounds. Therefore this study optimized the conditions for ultrasound-assisted enzymatic extraction of anthocyanins from mulberry wine residues. A three-level, four-factor Box-Behnken design was used to optimize the extraction conditions. Moreover, anthocyanins were determined using an ultra-performance liquid chromatograph coupled to a mass spectrometer (UPLC-MS). The mathematical model suggested a high coefficient of determination (R2 = 0.9475) for the optimum conditions, namely 52 °C, 315 W, 0.22% enzyme and 94 min incubation. The yield (5.98 mg/g) was close to the predicted value (5.87 mg/g). The two anthocyanins (cyanidin-3-O-glucoside and cyanidin-3-O-rutinoside) identified are consistent with those present in mulberry. The optimized conditions increased anthocyanin yield, through improved utilization of mulberry wine residues. The findings will potentially lead to a reduction in the environmental burden of this waste and improve the efficiency and productivity of the mulberry fruit processing industry.
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Affiliation(s)
- Lixia Zhang
- Research Institute of Agricultural Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, Jiangsu, China.
| | - Gongjian Fan
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, Jiangsu, China.
| | - Muhammad Ammar Khan
- Department of Food Science & Technology, University College of Agriculture & Environmental Sciences, The Islamia University of Bahawalpur, Pakistan
| | - Zheng Yan
- Research Institute of Agricultural Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, Jiangsu, China
| | - Trust Beta
- Department of Food & Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada.
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Wang Q, Wei Y, Chen X, Xu W, Wang N, Xu F, Wang H, Shao X. Postharvest strategy combining maturity and storage temperature for 1‐MCP‐treated peach fruit. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14388] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Qian Wang
- College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
| | - Yingying Wei
- College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
| | - Xueyu Chen
- College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
| | - Wenjing Xu
- College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
| | - Nan Wang
- College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
| | - Feng Xu
- College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
| | - Hongfei Wang
- College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
| | - Xingfeng Shao
- College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
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Xiong QM, Liu J, Liu M, Shen CH, Yu XC, Wu CD, Huang J, Zhou RQ, Jin Y. Fouling analysis and permeate quality evaluation of mulberry wine in microfiltration process. RSC Adv 2020; 10:655-665. [PMID: 35494429 PMCID: PMC9047113 DOI: 10.1039/c9ra09034g] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2019] [Accepted: 12/09/2019] [Indexed: 01/09/2023] Open
Abstract
Sterilization and clarification are essential to produce wine of high quality and stability, microfiltration is a serious candidate for both purposes. In this work, microfiltration of fermented mulberry wine was evaluated for the first time. Four different commercial membranes, of two different materials (PES, PVDF) and two different nominal pore sizes (0.22 μm and 0.45 μm) were employed. Pore blocking model was used to identify the fouling mechanism, foulant constituents were revealed by FT-IR spectra. The effect of microfiltration on permeate quality of mulberry wine was also involved. The results indicated that cake formation was the dominant mechanism during steady-state of mulberry wine microfiltration, independently on the membrane property. The fouling layer was mainly composed of protein and polysaccharides, which induced basically reversible overall filtration resistance. Microfiltration delivered a superior clarity, highly polydisperse and light-color mulberry wine with a satisfactory sterilization stability. It preserved the main basic properties and organic acid contents of mulberry wine while resulted in certain loss of volatile compounds, especially esters and alcohols. This work has provided a scientific reference for producing mulberry wine, a modern functional beverage. Microfiltration of mulberry wine.![]()
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Affiliation(s)
- Qin-Mei Xiong
- College of Biomass Science and Engineering, Sichuan University Chengdu 610065 China +86-28-85405237 +86-138-8219-7633.,Key Laboratory for Leather and Engineering of the Education Ministry, Sichuan University Chengdu 610065 China
| | - Jian Liu
- College of Biomass Science and Engineering, Sichuan University Chengdu 610065 China +86-28-85405237 +86-138-8219-7633.,Key Laboratory for Leather and Engineering of the Education Ministry, Sichuan University Chengdu 610065 China
| | - Miao Liu
- Lu Zhou Lao Jiao Co.,Ltd Luzhou 646000 China
| | | | - Xue-Chun Yu
- Luzhou Pinchuang Technology CO.,LTD Luzhou 646000 China
| | - Chong-De Wu
- College of Biomass Science and Engineering, Sichuan University Chengdu 610065 China +86-28-85405237 +86-138-8219-7633.,Key Laboratory for Leather and Engineering of the Education Ministry, Sichuan University Chengdu 610065 China
| | - Jun Huang
- College of Biomass Science and Engineering, Sichuan University Chengdu 610065 China +86-28-85405237 +86-138-8219-7633.,Key Laboratory for Leather and Engineering of the Education Ministry, Sichuan University Chengdu 610065 China
| | - Rong-Qing Zhou
- College of Biomass Science and Engineering, Sichuan University Chengdu 610065 China +86-28-85405237 +86-138-8219-7633.,Key Laboratory for Leather and Engineering of the Education Ministry, Sichuan University Chengdu 610065 China.,National Engineering Research Center of Solid-State Manufacturing Luzhou 646000 China
| | - Yao Jin
- College of Biomass Science and Engineering, Sichuan University Chengdu 610065 China +86-28-85405237 +86-138-8219-7633.,Key Laboratory for Leather and Engineering of the Education Ministry, Sichuan University Chengdu 610065 China
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