Biography
Jian-Yong Wu is an Associate Professor in the Department of Applied Biology and Chemical Society in the Hong Kong Polytechnic University. His research mainly focuses on biotechnology and bioprocesses with medicinal fungi and plant tissue cultures; food science and engineering on functional foods (natural and bioactive polysaccharides; dietary fiber, prebiotics and microbiota) and ultrasound-assisted extraction and processing of food and medicinal products.
Abstract
Vitamin D, also known as “sunshine vitaminâ€, is a fat-soluble hormone which plays an important role in maintaining bone health. Vitamin D is the general name for a group of vitamins having similar biological activities with cholecalciferol (vitamin D3). Ergocalciferol (vitamin D2) is the synthetic form of vitamin D from ergosterol (provitamin D2). Mushrooms that are cultivated in dark environment, without exposure to UV light, usually contain a negligible amount of vitamin D2 but an abundant amount of ergosterol naturally. Ergosterol can be eventually converted to vitamin D2 under UV irradiation with a series of reaction steps. In this study, the UV-B irradiation effects on the conversion of ergosterol into vitamin D2 in Cordyceps sinensis Cs-HK1 mycelia was investigated under various irradiation time and temperature. Ergocalciferol (vitamin D2) and ergosterol contents in the extract solution was analyzed by high performance liquid chromatography system with a reversed phase at 282 nm, using acetonitrile/ methanol (75:25) as mobile phase, qualitatively and quantitatively. The results showed that an increase in UV-B irradiation time had a positive effect on the conversion of ergosterol to vitamin D2, ranging from 145.8μg vitamin D2 to 406.8 μg vitamin D2 per gram sample when compared to the original (14.7 μg vitamin D2 per gram sample). The optimum irradiation time was found to be 60 minutes. Moreover, an increase in irradiation temperature also had a positive effect on the above conversion. At the optimum UV-B irradiation time (60 minutes), the vitamin D2 content in the Cs HK1 mycelia at irradiation temperature 20ºC was analyzed to be 230.3 μg vitamin D2 per gram sample, which was only about 56.6% of that at irradiation temperature 35ºC (406.8μg vitamin D2).
Biography
Yui-Bing Lee has her expertise in analytical chemistry and product testing and certification. She obtained her PhD from the University of Hong Kong, majoring in Organometallic Chemistry. She has been working on green product development, analytical instrumentations and product testing. She is currently working in the Faculty of Science and Technology at the Technological and Higher Education Institute of Hong Kong as a Teaching Fellow.
Abstract
Plasticizers are an important class of polymer additives, which can help to improve the flexibility and mechanical properties of polymers by lowering the glass transition temperature (Tg) of the polymer. However, in recent years, petroleum based polymers additives, such as phthalate plasticizers, are gradually fading out in the European Union and other major countries due to their high toxicity and environmental impact. One of the mostly concern plasticizers is the phthalate family. Although plasticizers can modify the properties of polymer, these organic molecules are not ightly bound to polymer itself. They were found to be readily migrated out from the polymers during the life time of the polymers and then released into the environment and human body. Therefore, the design of new non toxic plasticizers for polymer (in particular PVC) used in food packaging, medical use and children products is of particular high concern, as the potential for migration of plasticizers in these products is relatively high. Several studies have already proven that epoxidized or esterified triglyceride vegetable oils (including but not limited to soybean oil, linseed oil, castor oil, sunflower oil and palm oil) can give promising results as primary or secondary plasticizers in the production of flexible polyvinyl chloride (PVC). From recent studies, it was found that when hydrophobic tails of the triglyceride bear more polar functional groups (such as –OH and C=O) can help to enhance the compatibility of the plasticizers with polar polymers i.e., polyvinyl chloride (PVC). However, toxicity study has shown that epoxidized vegetable oil will impose health issues to liver, kidney, testis and uterus of rats. This project uses HPLC as the analytical instrumentation on the analysis of the structural change and molecular weight distribution of a new series of bio-based plasticizers from modified vegetable oils with high degree unsaturation enhance the biodegradability and stability of vinyl polymers.