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Your search keyword '"Wang Jinmei"' showing total 268 results
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268 results on '"Wang Jinmei"'

1. CTNNAL1 promotes the structural integrity of bronchial epithelial cells through the RhoA/ROCK1 pathway

Author

Liu Caixia, Wang Jinmei, Tan Yurong, Liu Chi, Qu Xiangping, Liu Huijun, Tan Meiling, Deng Changqing, Qin Xiaoqun, and Xiang Yang

Subjects
CTNNAL1, human bronchial epithelial cells, structural integrity, ozone, RhoA/ROCK1, Biochemistry, QD415-436, Genetics, QH426-470
Abstract

Adhesion molecules play critical roles in maintaining the structural integrity of the airway epithelium in airways under stress. Previously, we reported that catenin alpha-like 1 (CTNNAL1) is downregulated in an asthma animal model and upregulated at the edge of human bronchial epithelial cells (HBECs) after ozone stress. In this work, we explore the potential role of CTNNAL1 in the structural adhesion of HBECs and its possible mechanism. We construct a CTNNAL1‒/‒ mouse model with CTNNAL1-RNAi recombinant adeno-associated virus (AAV) in the lung and a CTNNAL1-silencing cell line stably transfected with CTNNAL1-siRNA recombinant plasmids. Hematoxylin and eosin (HE) staining reveals that CTNNAL1‒/‒ mice have denuded epithelial cells and structural damage to the airway. Silencing of CTNNAL1 in HBECs inhibits cell proliferation and weakens extracellular matrix adhesion and intercellular adhesion, possibly through the action of the cytoskeleton. We also find that the expressions of the structural adhesion-related molecules E-cadherin, integrin β1, and integrin β4 are significantly decreased in ozone-treated cells than in vector control cells. In addition, our results show that the expression levels of RhoA/ROCK1 are decreased after CTNNAL1 silencing. Treatment with Y27632, a ROCK inhibitor, abolished the expressions of adhesion molecules induced by ozone in CTNNAL1-overexpressing HBECs. Overall, the findings of the present study suggest that CTNNAL1 plays a critical role in maintaining the structural integrity of the airway epithelium under ozone challenge, and is associated with epithelial cytoskeleton dynamics and the expressions of adhesion-related molecules via the RhoA/ROCK1 pathway.

Published
2024
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40. Microstructure change and functional characteristic promotion: the structural manipulation of soy protein microparticles through pH.

Author

Lin, Yufeng, Luo, Weiqian, Xiong, Beibei, Guo, Jian, Wang, Jinmei, Tan, Wenhao, and Yang, Xiaoquan

Subjects
SOY proteins, GELATION, RHEOLOGY, SPRAY drying, HEAT capacity, PH effect, THERMAL stability
Abstract

Summary: In this work, soy protein isolates (SPIs) were subjected to microparticulation, turning soy protein ingredients into microparticles with improved thermal stability which could be used in high‐protein foods. The pH is a critical determinant in microparticulation. Our work is mainly to investigate the effect of pH on the formation and properties of protein microparticles. To clarify the effects of pH conditions on the properties of the resulting particles, microparticulation was performed at different pH conditions (7.0, 6.0 and 5.0). Aggregation behaviours described by the parameters calculated from the protein dispersion viscosity combined with the observation of the morphology change were used to analyse the particle formation process. For the microparticles prepared at pH 5.0, soy proteins were more inclined to aggregate into clusters on a micro‐scale which had a flexible conformation. After spray drying, This powder could be easily dispersed in water, creating a dispersion with a protein concentration of 10 wt%. At this concentration, the thermal gelation capacity of the proteins was observed to decrease. Conversely, the tendency of protein aggregation was largely restricted when soy protein microparticulation was carried out at pH 7.0. As these soy protein particles in nano‐scale were dispersed in water, a decrease rather than an increase was recorded in the viscosity of this dispersion after it was heated, suggesting that these particles had improved thermal stability. This work has demonstrated that implementing appropriate pH conditions during microparticulation can prepare soy protein particles with different sizes and rheological properties, which might meet the demands of various food processing. [ABSTRACT FROM AUTHOR]

Published
2024
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