Synthesis and Application of Water-Soluble Oxazine Dyes for Detection of PHAs-Producing Bacteria
文献类型: 外文期刊
第一作者: Liu, Qing-Hao
作者: Liu, Qing-Hao;Lu, Hong-Yu;Guo, Yan-Nan;Wang, Hai-Bin;Hu, Zhi-Yong;Dong-Liang;Guo, Jin-Chun;Liu, Hong-Yan;Chen, Li-Gong
作者机构:
关键词: Oxazine dyes; Carboxyl groups; Good solubility; Staining method; PHAs-producing bacteria
期刊名称:JOURNAL OF FLUORESCENCE ( 影响因子:2.217; 五年影响因子:1.906 )
ISSN: 1053-0509
年卷期: 2018 年 28 卷 6 期
页码:
收录情况: SCI
摘要: Derivatives of oxazine dyes were synthesized on mulitigram scales via efficient synthetic strategies. One practical route was selected to prepare compounds 6, 9 and 10, especially water-soluble compound 6 was obtained in better yield than reported, and compound 10 was insoluble in aqueous media in absence of phenolic-OH. Compounds 3 and 9 were found to be clear pH-dependent between pH=4.0 and 10.0, and could be used as acid-base indicators to measure intracellular pH. Compounds 6, 9, 10 all have carboxylic acid functionalities, which could be activated and used to conjugate the dyes to biomolecules. In addition, compounds 6 and 9 with good solubility in aqueous media were used to develop a simple, quick, safe, highly sensitive staining method to detect PHAs-producing bacteria on heat-fixed smears, which was confirmed by fluorescence images of PHAs granules of bacteria.
分类号:
- 相关文献
作者其他论文 更多>>
-
Effects of geographical origin, variety, harvest season, and their interactions on stable isotopes and multi-elements in tea
作者:Wang, Xiao-Li;Wu, Ya-Nan;Hao, Yan-Bo;Chen, Xue-Jiao;Wang, Xiao-Li;Hao, Yan-Bo;Chen, Xue-Jiao;Zhang, Bo-Wen;Jiang, He-Yuan;Liu, Hong-Yan
关键词:Green tea; Traceability; Mineral element content; Stable isotope ratio
-
The degree of esterification influences the bioactivity of pectic polysaccharides isolated from Lithocarpus litseifolius
作者:Huang, Yu-Jing;Feng, Jing;Li, Jie;Hu, Yi-Chen;Zou, Liang;Wu, Ding-Tao;Deng, Yong;Zhang, Jian-Yong;Li, Jie;Liu, Hong-Yan;Liang, Qing;Zou, Liang
关键词:Sweet tea; Pectic polysaccharide; Esterified degree; Biological function; Microbial fermentation characteristic
-
Effects of Region, Processing, and Their Interaction on the Elemental Profiles of Pu-Erh Tea
作者:Li, Yan-Long;Jiang, He-Yuan;Liu, Hong-Yan;Zou, Hai-Dan;Zhang, Bo-Wen;Xu, Ya-Liang;Li, Yan-Long;Chen, Ming-Ming;Qian, Li-Li;Wang, Xiao-Li
关键词:food traceability; elemental fingerprinting; chemometrics; ICP-MS
-
Pectic polysaccharides from unripe and mature kiwifruit alleviate ulcerative colitis by modulating gut microbiota and restoring the intestinal barrier
作者:Jiang, Kai-Xin;Geng, Jin-Lei;Hu, Yi-Chen;Zou, Liang;Wu, Ding-Tao;Yuan, Qin;Liu, Wen;Wang, Shengpeng;Li, Jie;Liu, Hong-Yan;Zou, Liang;Wang, Shengpeng;Wu, Ding-Tao
关键词:Kiwifruit pectic polysaccharide; Rhamnogalacturonan I; Intestinal inflammation; Intestinal barrier function; Gut microbiota
-
Biological Characterization and Glucosinolate Degradation Mechanisms of Bacillus subtilis BSY82 in Rapeseed Meal
作者:Lu, Hong-yu;Shi, An-Ning;Liu, Li-Juan;Tang, Jiang-Yi;Wang, Ya-Jun;Zhang, De-Feng;Wang, Qing;Wang, Jun;Zhu, Xue-Zhi;Liu, Li-Yan
关键词:
Bacillus subtilis strain BSY82; biological characterization; fermented; glucosinolate; rapeseed meal -
Comparative analysis of pectic polysaccharides isolated from various thinned young red-fleshed kiwifruits: Structural properties and biological functions
作者:He, Jing-Liu;Wei, Ting;He, Jing-Liu;Zhao, Zi-Fan;Lin, Shang;Jiang, Kai-Xin;Geng, Jin-Lei;Feng, Jing;Wu, Ding-Tao;Li, Jie;Liu, Hong-Yan
关键词:Thinned kiwifruit byproduct; Pectic polysaccharide; Chemical structure; Antioxidant effect; Antiglycation effect; Prebiotic potential; Immunoenhancing activity
-
Effects of Geographical Origin and Tree Age on the Stable Isotopes and Multi-Elements of Pu-erh Tea
作者:Chen, Ming-Ming;Liao, Qiu-Hong;Zou, Hai-Dan;Li, Yan-Long;Song, Yan;Xia, Yu;Liu, Yi;Liu, Hong-Yan;Chen, Ming-Ming;Qian, Li-Li;Liu, Ze-Long
关键词:geographical origin; pu-erh tea; tree ages; mineral elements; stable isotope