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Zhou S, Peng H, Zhao A, Yang X, Lin D. Konjac glucomannan-based highly antibacterial active films loaded with thyme essential oil through bacterial cellulose nanofibers/Ag nanoparticles stabilized Pickering emulsions. Int J Biol Macromol 2024; 269:131875. [PMID: 38677701 DOI: 10.1016/j.ijbiomac.2024.131875] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2024] [Revised: 04/15/2024] [Accepted: 04/24/2024] [Indexed: 04/29/2024]
Abstract
The aim of this study was to develop novel konjac glucomannan (KGM)-based highly antibacterial active films, where five types of films were prepared and compared. The microstructure results showed that KGM-based films loaded with thyme essential oil (TEO) through bacterial cellulose nanofibers/Ag nanoparticles (BCNs/Ag nanoparticles) stabilized Pickering emulsions (Type V films) displayed the smoothest surface and the most evenly dispersed TEO droplets as compared with the other four types of films. Moreover, Type V films showed the highest contact angle value (86.28°), the best thermal stability and mechanical properties. Furthermore, Type V films presented the highest total phenol content (13.23 mg gallic acid equivalent/g film) and the best antioxidant activity (33.96 %) as well as the best sustained-release property, thus showing the best antibacterial activity, which was probably due to that BCNs/Ag nanoparticles and TEO displayed a synergistic effect to some extent. Consequently, Type V film-forming solutions were used as coatings for tangerines. The results showed that the tangerines treated with Type V coatings displayed excellent fresh-keeping properties. Therefore, the coatings, KGM-based film-forming solutions loaded with TEO through BCNs/Ag nanoparticles stabilized Pickering emulsions, have great potential for the preservation of fruits and vegetables.
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Affiliation(s)
- Siyu Zhou
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, and Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China
| | - Haonan Peng
- Key Laboratory of Applied Surface and Colloid Chemistry (Ministry of Education), School of Chemistry and Chemical Engineering, Shaanxi Normal University, Xi'an 710119, China
| | - Aiqing Zhao
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, and Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China
| | - Xingbin Yang
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, and Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China
| | - Dehui Lin
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, and Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China.
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Yi K, Miao S, Yang B, Li S, Lu Y. Harnessing the Potential of Chitosan and Its Derivatives for Enhanced Functionalities in Food Applications. Foods 2024; 13:439. [PMID: 38338575 PMCID: PMC10855628 DOI: 10.3390/foods13030439] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2023] [Revised: 01/20/2024] [Accepted: 01/22/2024] [Indexed: 02/12/2024] Open
Abstract
As one of the most abundant natural polysaccharides that possess good biological activity, chitosan is extracted from chitin. Its application in the food field is being increasingly valued. However, chitosan extraction is difficult, and its poor solubility limits its application. At present, the extraction methods include the acid-base method, new chemical methods, and biological methods. The extraction rates of chitin/chitosan are 4-55%, 13-14%, and 15-28%, respectively. Different chemical modifications have different effects on chitosan, making it applicable in different fields. This article reviews and compares the extraction and chemical modification methods of chitosan, emphasizing the importance of green extraction methods. Finally, the application prospects of chitosan in the food industry are discussed. This will promote the understanding of the advantages and disadvantages of different extraction methods for chitosan as well as the relationship between modification and application, providing valuable insights for the future development of chitosan.
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Affiliation(s)
- Kexin Yi
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang 212100, China; (K.Y.); (S.M.); (B.Y.); (S.L.)
- School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212100, China
| | - Shiyuan Miao
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang 212100, China; (K.Y.); (S.M.); (B.Y.); (S.L.)
| | - Bixing Yang
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang 212100, China; (K.Y.); (S.M.); (B.Y.); (S.L.)
- School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212100, China
| | - Sijie Li
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang 212100, China; (K.Y.); (S.M.); (B.Y.); (S.L.)
- School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212100, China
| | - Yujie Lu
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang 212100, China; (K.Y.); (S.M.); (B.Y.); (S.L.)
- School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212100, China
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3
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Hu H, Yong H, Zong S, Jin C, Liu J. Effect of chitosan/starch aldehyde-catechin conjugate composite coating on the quality and shelf life of fresh pork loins. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5238-5249. [PMID: 35301727 DOI: 10.1002/jsfa.11877] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/19/2021] [Revised: 02/08/2022] [Accepted: 03/17/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Fresh pork is susceptible to oxidation and spoilage. Edible coating containing antioxidant and antimicrobial agents can create moisture and oxygen barriers around pork and inhibit oxidation and microbial growth in the pork. In this study, chitosan in combination with starch aldehyde-catechin conjugate (SACC) was used as a novel edible coating material for preserving fresh pork loins at chilled storage (4 ± 1 °C) for 14 days. Effect of chitosan/SACC composite coating on the quality of pork loins including weight loss, colour, pH value, microbial spoilage, lipid oxidation, protein oxidation, texture and sensory attributes during chilled storage was determined. RESULTS Chitosan and SACC had synergistic antioxidant and antimicrobial actions. As compared with uncoated and chitosan coated pork loins, chitosan/SACC coated pork loins showed lower weight loss (7.16%), pH value (5.99), total viable count (7.11 log CFU g-1 ), total volatile base nitrogen content (130.2 mg kg-1 ), lipid oxidation level (0.47 mg malondialdehyde kg-1 ), protein oxidation level (0.047 mmol free thiol group g-1 ) and shear force (27.40 N) on day 14. Meanwhile, chitosan/SACC composite coating effectively maintained the colour, micro-structure and sensory attributes of pork loins throughout chilled storage period. The shelf life of pork loins was extended from 8 days (uncoated samples) to 14 days by chitosan/SACC composite coating. CONCLUSION Chitosan/SACC composite coating effectively retarded the oxidation and spoilage of pork loins during chilled storage. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Huixia Hu
- College of Food Science and Engineering, Yangzhou University, Yangzhou, P. R. China
| | - Huimin Yong
- College of Food Science and Engineering, Yangzhou University, Yangzhou, P. R. China
| | - Shuai Zong
- College of Food Science and Engineering, Yangzhou University, Yangzhou, P. R. China
| | - Changhai Jin
- College of Food Science and Engineering, Yangzhou University, Yangzhou, P. R. China
| | - Jun Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou, P. R. China
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Wang X, Zhang X, Sun M, Wang L, Zou Y, Fu L, Han C, Li A, Li L, Zhu C. Impact of vanillin on postharvest disease control of apple. Front Microbiol 2022; 13:979737. [PMID: 36090122 PMCID: PMC9456617 DOI: 10.3389/fmicb.2022.979737] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Accepted: 08/09/2022] [Indexed: 11/28/2022] Open
Abstract
Apple fruits are susceptible to infection by postharvest fungal pathogens, which may cause fruit decay and severe economic losses. This study investigated the antifungal spectrum of vanillin against common decay pathogens of apple and explored the antifungal mechanisms of vanillin in vitro. In vivo experiments were carried out to evaluate the effects of vanillin on apple postharvest disease control and fruit quality. Moreover, the induced resistance mechanism of vanillin on apple fruit was preliminarily explored. The results showed that vanillin has broad-spectrum antifungal effects, especially on Alternaria alternata. Vanillin could significantly inhibit the growth rate, mycelium biomass, and spore germination of pathogenic fungi by increasing the cell membrane permeability and lipid peroxidation. Importantly, vanillin treatment reduced the incidence of apple decay caused by A. alternata and Penicillium expansum, and contributed to improve fruit quality. Further studies indicated that vanillin could induce elevation in the activities of defense-related enzymes in apple fruit, such as phenylalanine ammonia-lyase (PAL), chitinase (CHI) and β-1,3-glucanase (β-1,3-GA), and increase total phenols and flavonoids contents. Generally, these results suggest that vanillin may contribute to the induced resistance of apple fruits to pathogenic fungi. To conclude, the results of this research provide theoretical foundations for the application of vanillin in the control of apple postharvest decay caused by fungal pathogens.
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Affiliation(s)
- Xiangyu Wang
- College of Life Science, Liaoning University, Shenyang, China
| | - Xuemin Zhang
- College of Life Science, Liaoning University, Shenyang, China
| | - Meng Sun
- College of Life Science, Liaoning University, Shenyang, China
| | - Li Wang
- College of Life Science, Liaoning University, Shenyang, China
| | - Yaoyuan Zou
- College of Life Science, Liaoning University, Shenyang, China
| | - Lin Fu
- College of Life Science, Liaoning University, Shenyang, China
| | - Chuanyu Han
- College of Life Science, Liaoning University, Shenyang, China
| | - Anqing Li
- College of Life Science, Liaoning University, Shenyang, China
| | - Limei Li
- Jilin Provincial Academy of Forestry Science, Changchun, China
- Limei Li,
| | - Chunyu Zhu
- College of Life Science, Liaoning University, Shenyang, China
- *Correspondence: Chunyu Zhu,
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Yin W, Wang X, Liu H, Wang Y, van Nocker S, Tu M, Fang J, Guo J, Li Z, Wang X. Overexpression of VqWRKY31 enhances powdery mildew resistance in grapevine by promoting salicylic acid signaling and specific metabolite synthesis. HORTICULTURE RESEARCH 2022; 9:uhab064. [PMID: 35043152 PMCID: PMC8944305 DOI: 10.1093/hr/uhab064] [Citation(s) in RCA: 32] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/12/2021] [Accepted: 10/31/2021] [Indexed: 05/11/2023]
Abstract
Powdery mildew (PM), caused by the fungal pathogen Erysiphe necator, is one of the most destructive diseases of grapevine (Vitis vinifera and other Vitis spp). Resistance to PM is an important goal for cultivar improvement, and understanding the underlying molecular mechanisms conditioning resistance is critical. Here, we report that transgenic expression of the WRKY transcription factor gene VqWRKY31 from the PM-resistant species Vitis quinquangularis conferred resistance to powdery mildew in V. vinifera through promoting salicylic acid signaling and specific metabolite synthesis. VqWRKY31 belongs to the WRKY IIb subfamily, and expression of the VqWRKY31 gene was induced in response to E. necator inoculation. Transgenic V. vinifera plants expressing VqWRKY31 were substantially less susceptible to E. necator infection, and this was associated with increased levels of salicylic acid and reactive oxygen species. Correlation analysis of transcriptomic and metabolomic data revealed that VqWRKY31 promoted expression of genes in metabolic pathways and the accumulation of many disease resistance-related metabolites, including stilbenes, flavonoids, and proanthocyanidins. In addition, results indicated that VqWRKY31 can directly bind to the promoters of two structural genes in stilbene synthesis, STS9 and STS48, and activate their expression. Based on our results, we propose a model where VqWRKY31 enhances grapevine PM resistance through activation of salicylic acid defense signaling and promotion of specific disease resistance-related metabolite synthesis. These findings can be directly exploited for molecular breeding strategies to produce PM-resistant grapevine germplasm.
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Affiliation(s)
- Wuchen Yin
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Yangling, Shaanxi 712100, China
- Key Laboratory of Horticultural Plant Biology and Germplasm Innovation in Northwest China, Ministry of Agriculture, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xianhang Wang
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Yangling, Shaanxi 712100, China
- College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Hui Liu
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Yangling, Shaanxi 712100, China
- Key Laboratory of Horticultural Plant Biology and Germplasm Innovation in Northwest China, Ministry of Agriculture, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Ya Wang
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Yangling, Shaanxi 712100, China
- Key Laboratory of Horticultural Plant Biology and Germplasm Innovation in Northwest China, Ministry of Agriculture, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Steve van Nocker
- Department of Horticulture, Michigan State University, East Lansing, MI 48824, USA
| | - Mingxing Tu
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Yangling, Shaanxi 712100, China
- Key Laboratory of Horticultural Plant Biology and Germplasm Innovation in Northwest China, Ministry of Agriculture, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Jinghao Fang
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Yangling, Shaanxi 712100, China
- Key Laboratory of Horticultural Plant Biology and Germplasm Innovation in Northwest China, Ministry of Agriculture, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Junqiang Guo
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Yangling, Shaanxi 712100, China
- Key Laboratory of Horticultural Plant Biology and Germplasm Innovation in Northwest China, Ministry of Agriculture, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Zhi Li
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Yangling, Shaanxi 712100, China
- Key Laboratory of Horticultural Plant Biology and Germplasm Innovation in Northwest China, Ministry of Agriculture, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xiping Wang
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Yangling, Shaanxi 712100, China
- Key Laboratory of Horticultural Plant Biology and Germplasm Innovation in Northwest China, Ministry of Agriculture, Northwest A&F University, Yangling, Shaanxi 712100, China
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Kiloes AM, Azizan FA, Checco J, Joyce D, Abdul Aziz A. What do consumers want in fresh mangoes? A systematic literature review. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15503] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Adhitya Marendra Kiloes
- School of Agriculture and Food Science The University of Queensland Gatton QLD 4343 Australia
- Indonesian Center for Horticulture Research and Development Bogor Jawa Barat 16111 Indonesia
| | - Fathin Ayuni Azizan
- School of Agriculture and Food Science The University of Queensland Gatton QLD 4343 Australia
| | - Julia Checco
- School of Agriculture and Food Science The University of Queensland Gatton QLD 4343 Australia
| | - Daryl Joyce
- School of Agriculture and Food Science The University of Queensland Gatton QLD 4343 Australia
| | - Ammar Abdul Aziz
- School of Agriculture and Food Science The University of Queensland Gatton QLD 4343 Australia
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Li Z, Jin R, Yang Z, Wang X, You G, Guo J, Zhang Y, Liu F, Pan S. Comparative study on physicochemical, nutritional and enzymatic properties of two Satsuma mandarin (Citrus unshiu Marc.) varieties from different regions. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2020.103614] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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Mittal A, Singh A, Aluko RE, Benjakul S. Pacific white shrimp (Litopenaeus vannamei) shell chitosan and the conjugate with epigallocatechin gallate: Antioxidative and antimicrobial activities. J Food Biochem 2020; 45:e13569. [PMID: 33249640 DOI: 10.1111/jfbc.13569] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2020] [Revised: 10/01/2020] [Accepted: 11/05/2020] [Indexed: 11/28/2022]
Abstract
Chitin was isolated from Pacific white shrimp (Litopenaeus vannamei) shell by demineralization and deproteinization using 1 M HCl (1:20, w/v) for 2 hr and 1 M NaOH (1:30 w/v) for 80 min at 70ºC, respectively, with 29.96% optimum yield. Thereafter, the chitin was deacetylated at various temperatures for different times, in which the chitosan prepared at 130ºC for 4 hr (CS-130-4) showed higher yield (73.11%), crystallinity index (19.75%), and 85.28% degree of deacetylation (DDA) as measured by 1 H-NMR. CS-130-4 was then conjugated to epigallocatechin gallate (EGCG) at various concentrations (2-8%, w/w of chitosan). CS-130-4 was grafted with 8% EGCG (CE-8) had the higher conjugation efficiency (92.63%) and antimicrobial/antioxidant activities as compared to other conjugates (p < .05). 1 H-NMR analysis also confirmed the successful conjugation of CE-8. All the conjugates were completely water soluble. Therefore, CE-8 may be used as the natural antimicrobial and antioxidant agents in various food products. PRACTICAL APPLICATIONS: Shrimp shells are generally considered as processing by-products of the shellfish industries and can cause environmental pollution when improperly disposed. Chitosan from shrimp shells has been widely produced but it is soluble mainly in acidic solutions, which limits its applications. However, grafting of epigallocatechin gallate (EGCG) onto chitosan yielded water-soluble conjugates with enhanced antioxidant and antimicrobial properties. Although several preservatives have been applied in foods, their health hazards have been a major concern. To mitigate this limitation, chitosan-EGCG conjugates could be employed as alternative natural preservatives or additives for shelf-life extension of various foods.
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Affiliation(s)
- Ajay Mittal
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Thailand
| | - Avtar Singh
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Thailand
| | - Rotimi E Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Thailand
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Preparation and Incorporation of Functional Ingredients in Edible Films and Coatings. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02528-4] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Xiong Y, Xiong M, Li Y, Qian J, Li Y, Han X, Tan J, Luo Y, Wang Q, Qin C. Chitosan oligosaccharide combined with running benefited the immune status of rats. Int Immunopharmacol 2020; 88:106915. [PMID: 32890793 DOI: 10.1016/j.intimp.2020.106915] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2020] [Revised: 08/09/2020] [Accepted: 08/16/2020] [Indexed: 11/17/2022]
Abstract
Chitosan oligosaccharide (COS) degraded by chitosan, is an easily accessible and biocompatible natural molecule, which can facilitate the immune system. Running is one of the most effective forms of exercise. Persistence in running can effectively improve the body's resistance against pathogens. However, whether the combination of COS and running could benefit immune status still remains to be elucidated. We used Sprague-Dawley (SD) rats to explore the combinatory effect of COS and running. The organs and blood of the rats were collected after four weeks and the organ body mass index, biochemical and blood routine examination, cytokines, and T cells in the spleen and blood were detected and analyzed. In the group intragastric administration of COS only, the level of blood lactate dehydrogenase was increased, while the blood creatinine, red blood cells, lymphocytes, and serum TNF were decreased. Furthermore, COS combined with running promoted the development of spleen and lung, the level of lymphocytes, T cell and CD8+ T cell ratio in the blood, and serum TNF level. At the same time, the level of lactate dehydrogenase, serum IL-2, and T cell ratio in spleen were decreased. Therefore, our study indicated that COS combined with running could improve the immune status of rats.
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Affiliation(s)
- Youming Xiong
- School of Physical Education, Hubei Engineering University, Xiaogan, Hubei 432000, China; Hubei Collaborative Innovation Center for Biomass Conversion and Utilization, Hubei Engineering University, Xiaogan, Hubei 432000, China
| | - Meng Xiong
- School of Life Sciences and Biotechnology, Hubei Engineering University, Xiaogan, Hubei 432000, China; Hubei Key Laboratory of Biomass-Resource Chemistry and Environmental Biotechnology, Wuhan University, Wuhan 430072, China
| | - Yangyang Li
- School of Physical Education, Hubei Engineering University, Xiaogan, Hubei 432000, China
| | - Jin Qian
- School of Physical Education, Hubei Engineering University, Xiaogan, Hubei 432000, China
| | - Yuwei Li
- School of Life Sciences and Biotechnology, Hubei Engineering University, Xiaogan, Hubei 432000, China
| | - Xu Han
- School of Physical Education, Hubei Engineering University, Xiaogan, Hubei 432000, China
| | - Jing Tan
- School of Physical Education, Hubei Engineering University, Xiaogan, Hubei 432000, China
| | - Yanli Luo
- School of Physical Education, Hubei Engineering University, Xiaogan, Hubei 432000, China
| | - Qiuxiang Wang
- School of Physical Education, Hubei Engineering University, Xiaogan, Hubei 432000, China
| | - Caiqin Qin
- Hubei Collaborative Innovation Center for Biomass Conversion and Utilization, Hubei Engineering University, Xiaogan, Hubei 432000, China.
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