Biography: Dr. Tian Hao obtained his B.S. in chemistry and Ph.D. in colloidal chemistry and polymer physics field. He has been working on smart colloidal polymeric suspensions in academic institutions in both Japan and USA since he completed his Ph.D. He has worked in industrial area for more than 15 years, first working on nanosuspension formulations with the application of e-paper display and then pharmaceutical/nutraceutical formulations with the focus on tablets, soft gels, and two piece capsules, various delivery forms. His expertise lies in physical mechanism of powder compression, powder flow ability, rheology and mechanical properties of particles/polymer composites, and electrical conductivity of various materials. He is also formulating the unified theory of multi-scale systems ranging from electron to granular matter in term of their general physical properties. He has authored two books, several patents, and more than 40 peer reviewed journal articles. He has been serving as a reviewer for more than 30 journals in a very wide academic area.
Topic: Design Robust Multi-active Ingredients Nutritional Formulae With the Aid of the DOE Method
Abstract: In tablet production, we frequently observe that the physical properties of tablet products are changing from batch to batch, which could be resulted from raw ingredient and equipment variations. This article focuses on how to optimize the concentrations of each individual ingredient, how to design robust formulae using DOE (Design of Experiment) method, how to avoid the production issues related to tablet capping, chipping, and dusting problems. The particle sizes of both the binder and the remaining ingredients in the formulae will be evaluated on the impacts of the compression profiles, and the compression profiles obtained with different equipment will be assessed, too. The experimental data are presented with the support from the theoretical hypothesis. The main goal is to demonstrate how tablet product quality is controlled from the fundamental scientific principles, when many active ingredients are present in a single formula, hard to be engineered and dramatically different from the pharmaceutical products. Our findings may provide insightful clues on tablet formulations and design strategies.
Biography: Dr. Chi Hai is an assistant professor in Lab. of seafood safety control and processing at East China Sea Fisheries Research Institute, Chinese Academy Fishery Sciences, Shanghai, China. Chi Hai was financially supported by China Scholarship Council, and conducted his Ph.D. work at Lab. of molecular microbiology at Norwegian University of Life Sciences in 2012. On completion of his Ph.D., Chi Hai now mainly focuses on the food quality and safety control, foodborne pathogens monitoring and inhibition, antimicrobial peptides (bacteriocins) and their applications on the seafood and aquaculture. Till now, Dr. Chi Hai has published approximately 60 academic paper, 6 patents in China, and obtained scientific rewards from Shanghai and National bureau of oceanography.
Topic: Bacteriocin produced by Bacillus subtilis showed high potential against foodborne pathogens
Abstract: Bacteriocins are ribosomally synthesized polypeptides or proteins with antimicrobial activity. We conducted a systematical screening for bacteriocin producers from sediment of Xia’men area. The bacteriocin producing strains ended up to5 out of 160, whose inhibition activity were against commonly found foodborne pathogens, such as Staphylococcus aureus, Bacillus cereus, and Listeria monocytogens. All 5 bacteriocin producing strains were identified as Bacillus subtilis by using the 16S rRNA sequencing. The promising results lead to the further purification in the near future.
Biography: Dr. Juan Zhang received her BA in Traditional Chinese Pharmacology from Shanxi University of Traditional Chinese Medicine, MA in Pharmacognosy from Shenyang Pharmaceutical University and PhD in Biomedical Engineering from Shanghai Jiao Tong University in 2004, 2007, and 2010, respectively. From 2012, she is an Asso. Prof. in Shanghai University. She has been interested in food analysis based on biosensor. She worked as a visiting scholar in the Department of Chemical and Molecular Bioengineering, University of California, Berkeley in 2016. She is also editorial board member for several journals. She has published more than 50 papers indexed by SCI, and contributed chapters for three internationally published books.
Topic: Analytical Methods of Lipopolysaccharides from Food Based on Enzyme Catalysis and Chemoselective Ligation
Abstract: As an endotoxin produced by the lysis of Gram-negative bacteria, lipopolysaccharides (LPS) is a safe trouble in human daily diet. The content of LPS in the food product can reflect hygiene quality of the materials and the production process. However, the current methods for detecting LPS have the serious limitation. Our aim is to develop an innovatively strategy to overcome the shortages that a variety of LPSs cannot be simultaneously recognized using the current methods. The strategy displayed in this project will be multi-targeted and can realize the sensitive analysis of LPS. According to chemical properties of LPS, this project will develop a novel combined method of enzyme catalysis and chemoselective ligation to capture and detect three constituent parts (lipid A, core polysaccharide, and O-specific sidechain) of LPS. Specifically, both core polysaccharide and O-specific sidechain will be covalently linked through hydrozone derived from the hydrazine reaction with the oxidized products which can be obtained from LPS oxidation catalyzed by galactose oxidase and its variants. At the same time, lipid A can be bound effectively with antibacterial polypeptides, thereby realizing the multi-targeting recognization and the following chemical detection. Moreover, the sensitivity of LPS assay has been enhanced by use of signal amplification nanotechnology. We provide the important research basis for the establishment of new strategy for the detection of total LPS in the food samples.