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278 results on '"Huang, Hsi‐Ya"'

36. β-secretase 1 inhibitory activity and AMP-activated protein kinase activation of Callyspongia samarensis extracts.

Author

Resuello, Danica L., Lirio, Stephen B., Porto, Analin E., Macabeo, Allan Patrick G., Huang, Hsi-Ya, Corpuz, Mary Jho-Anne T., and Villaflores, Oliver B.

Subjects
PROTEIN kinases, ACUTE toxicity testing, EXTRACTS, PEPTIDE antibiotics
Abstract

The methanolic extract of Callyspongia samarensis (MCS) significantly inhibited b-secretase 1 (IC50 99.82 mg/mL) in a dose-dependent manner and demonstrated a noncompetitive type of inhibition. Furthermore, it exhibited the highest AMPK activation (EC50 14.47 μg/mL) as compared with the standard, Aspirin (EC50 >100 μg/mL). HPLC/ESI-MS analysis of MCS extract revealed 15 peaks, in which nine peaks demonstrated similar fragmentation pattern with the known compounds in literature and in database library: 5-aminopentanoic acid (1), 4-aminobutanoic acid (3), Luotonin A (4), (E)-3-(1H-imidazol-5-yl) prop-2-enoic acid (8), Galactosphingosine (10), D-sphingosine (11), 5,7,40-trihydroxy-30,50- dimethoxyflavone (12), hydroxydihydrovolide (13), and 3,5-dibromo- 4-methoxyphenylpyruvic acid (14); and 6 peaks are not identified (2, 5-7, 9, and 15). Acute oral toxicity test of MCS extract revealed that it is nontoxic, with an LD50 of >2000mg/kg. Assessment of BBB permeability of MCS extract showed that compound 15 was able to cross the BBB making it a suitable candidate for developing CNS drugs. [ABSTRACT FROM AUTHOR]

Published
2020
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47. Application of microemulsion electrokinetic chromatography for the detection of preservatives in foods

Author

Chuang Chia-Ling, Yeh Jui-Ming, Chiu Chen-Wen, and Huang Hsi-Ya

Subjects
Wine, Preservative, food.ingredient, Chromatography, Food additive, General Medicine, Analytical Chemistry, chemistry.chemical_compound, Electrokinetic phenomena, food, chemistry, Food products, Microemulsion, Methanol, Solid phase extraction, Food Science
Abstract

In this study, a microemulsion electrokinetic chromatographic (MEEKC) method was used to separate seven preservatives which are commonly used as additives in various food products. The RSDs were in the range of 0.64–0.95% for migration time and 0.18–1.21% for reproducibility of sample injection, thus indicating the separation performance was very good even though sample preparations contained high levels of organic solvent (methanol) (up to 20 (v/v)%). Although the separation of soy sauce and wine samples required a C8 solid phase extraction as a pretreatment step in order to reduce matrix interference, this MEEKC method proved to be successful in determining preservatives found in various food products, such as soft drinks, soy sauces and wines.

Published
2005

50. The Cooperativity of Fe3O4 and Metal‐Organic Framework as Multifunctional Nanocomposites for Laser Desorption Ionization Process.

Author

Fu, Chung‐Wei, Lirio, Stephen, Shih, Yung‐Han, Liu, Wan‐Ling, Lin, Chia‐Her, and Huang, Hsi‐Ya

Subjects
NANOCOMPOSITE materials, KEGGIN anions, PHOSPHOTUNGSTIC acids, COMPOSITE materials, THERMOGRAVIMETRY, SURFACE plasmon resonance, FOURIER transform infrared spectroscopy
Abstract

Abstract: A novel and facile strategy in developing a water stable magnetic metal‐organic framework nanocomposite (Fe3O4@MOF) is herein reported, in which a Keggin polyoxometalate, phosphotungstic acid (HPW), was encapsulated within the MOF framework via one‐pot synthesis method. The combination of HPW‐embedded MOF and Fe3O4 endowed the composite with high surface area, strong UV absorption, good hydrophilicity, and enhanced water stability. With these unique properties, the Fe3O4@MOF embedded HPW served as adsorbent as well as matrix for SALDI‐MS (surface‐assisted laser desorption ionization mass spectrometry) analysis of polar and non‐polar compounds. The synergistic effect of Fe3O4 and MOF showed an interference‐free background at low mass region than the pristine MOF or Fe3O4 counterparts. This simple approach can be used as new platform in developing magnetic MOF composites without the time consuming and labor‐intensive preparation. [ABSTRACT FROM AUTHOR]

Published
2018
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