Effect of Cultivar, Temperature, and Environmental Conditions on the Dynamic Change of Melatonin in Mulberry Fruit Development and Wine Fermentation

High levels of melatonin have been reported in various foods but not in mulberry or its wine. This study investigated the dynamic changes of melatonin levels during mulberry fruit development and ethanol fermentation of 2 different colored mulberry cultivars (“Hongguo2ˮ Morus nigra , black and “Baiy...
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Autor*in:	Wang, Cheng [verfasserIn] Yin, Li‐Yuan Shi, Xue‐Ying Xiao, Hua Kang, Kun Liu, Xing‐Yan Zhan, Ji‐Cheng Huang, Wei‐Dong

Format:	Artikel
Sprache:	Englisch

Erschienen:	2016

Rechteinformationen:	Nutzungsrecht: © 2016 Institute of Food Technologists

Schlagwörter:	fermentation melatonin gene mulberry wine mulberry fruit Fruits Fermentation Wines Temperature Cultivars Melatonin Environmental conditions

Übergeordnetes Werk:	Enthalten in: Journal of food science - Malden, Mass. : Blackwell, 1961, 81(2016), 4, Seite M958-M967
Übergeordnetes Werk:	volume:81 ; year:2016 ; number:4 ; pages:M958-M967

Links:	Volltext Link aufrufen Link aufrufen Link aufrufen

DOI / URN:	10.1111/1750-3841.13263

Katalog-ID:	OLC1973877732

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520			\|a High levels of melatonin have been reported in various foods but not in mulberry or its wine. This study investigated the dynamic changes of melatonin levels during mulberry fruit development and ethanol fermentation of 2 different colored mulberry cultivars (“Hongguo2ˮ Morus nigra , black and “Baiyuwangˮ Morus alba , white) at 2 fermentation temperatures (16 and 25 °C). Our results showed that the melatonin level increased in the beginning of mulberry development but decreased in the end. The Mn TDC gene expression level correlated with melatonin production, which implied that TDC may be the rate‐limiting enzyme of the melatonin biosynthetic process in mulberries. During mulberry fermentation, the melatonin concentration increased rapidly in the beginning and then decreased gradually. Low temperature delayed the melatonin production during fermentation. A relatively high level of melatonin was found in “Hongguo2ˮ compared with “Baiyuwangˮ during fruit development and fermentation. The variation of melatonin correlated with the ethanol production rate, suggesting that melatonin may participate in physiological regulation of Saccharomyces cerevisiae during the fermentation stage. We demonstrated that melatonin levels change during mulberry fruit development and wine fermentation. Farmers can decide the best harvesting time to ensure the highest content of melatonin in their mulberries. Winemakers can also adjust the fermentation process according to our research to achieve high levels of melatonin in their mulberry wines.
540			\|a Nutzungsrecht: © 2016 Institute of Food Technologists
650		4	\|a fermentation
650		4	\|a melatonin
650		4	\|a gene
650		4	\|a mulberry wine
650		4	\|a mulberry fruit
650		4	\|a Fruits
650		4	\|a Fermentation
650		4	\|a Wines
650		4	\|a Temperature
650		4	\|a Cultivars
650		4	\|a Melatonin
650		4	\|a Environmental conditions
700	1		\|a Yin, Li‐Yuan \|4 oth
700	1		\|a Shi, Xue‐Ying \|4 oth
700	1		\|a Xiao, Hua \|4 oth
700	1		\|a Kang, Kun \|4 oth
700	1		\|a Liu, Xing‐Yan \|4 oth
700	1		\|a Zhan, Ji‐Cheng \|4 oth
700	1		\|a Huang, Wei‐Dong \|4 oth
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773	1	8	\|g volume:81 \|g year:2016 \|g number:4 \|g pages:M958-M967
856	4	1	\|u http://dx.doi.org/10.1111/1750-3841.13263 \|3 Volltext
856	4	2	\|u http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.13263/abstract
856	4	2	\|u http://www.ncbi.nlm.nih.gov/pubmed/26953927
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allfields	10.1111/1750-3841.13263 doi PQ20160430 (DE-627)OLC1973877732 (DE-599)GBVOLC1973877732 (PRQ)p1223-63c224405ba22d17a7ab4ec6ebd91a731c40a9319b001e1f1f36c9f9e79c969a0 (KEY)0082296520160000081000400958effectofcultivartemperatureandenvironmentalconditi DE-627 ger DE-627 rakwb eng 660 DNB 58.34 bkl Wang, Cheng verfasserin aut Effect of Cultivar, Temperature, and Environmental Conditions on the Dynamic Change of Melatonin in Mulberry Fruit Development and Wine Fermentation 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier High levels of melatonin have been reported in various foods but not in mulberry or its wine. This study investigated the dynamic changes of melatonin levels during mulberry fruit development and ethanol fermentation of 2 different colored mulberry cultivars (“Hongguo2ˮ Morus nigra , black and “Baiyuwangˮ Morus alba , white) at 2 fermentation temperatures (16 and 25 °C). Our results showed that the melatonin level increased in the beginning of mulberry development but decreased in the end. The Mn TDC gene expression level correlated with melatonin production, which implied that TDC may be the rate‐limiting enzyme of the melatonin biosynthetic process in mulberries. During mulberry fermentation, the melatonin concentration increased rapidly in the beginning and then decreased gradually. Low temperature delayed the melatonin production during fermentation. A relatively high level of melatonin was found in “Hongguo2ˮ compared with “Baiyuwangˮ during fruit development and fermentation. The variation of melatonin correlated with the ethanol production rate, suggesting that melatonin may participate in physiological regulation of Saccharomyces cerevisiae during the fermentation stage. We demonstrated that melatonin levels change during mulberry fruit development and wine fermentation. Farmers can decide the best harvesting time to ensure the highest content of melatonin in their mulberries. Winemakers can also adjust the fermentation process according to our research to achieve high levels of melatonin in their mulberry wines. Nutzungsrecht: © 2016 Institute of Food Technologists fermentation melatonin gene mulberry wine mulberry fruit Fruits Fermentation Wines Temperature Cultivars Melatonin Environmental conditions Yin, Li‐Yuan oth Shi, Xue‐Ying oth Xiao, Hua oth Kang, Kun oth Liu, Xing‐Yan oth Zhan, Ji‐Cheng oth Huang, Wei‐Dong oth Enthalten in Journal of food science Malden, Mass. : Blackwell, 1961 81(2016), 4, Seite M958-M967 (DE-627)129602752 (DE-600)241615-3 (DE-576)015096572 0022-1147 nnns volume:81 year:2016 number:4 pages:M958-M967 http://dx.doi.org/10.1111/1750-3841.13263 Volltext http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.13263/abstract http://www.ncbi.nlm.nih.gov/pubmed/26953927 http://search.proquest.com/docview/1779612828 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_22 GBV_ILN_70 GBV_ILN_183 GBV_ILN_186 GBV_ILN_4219 58.34 AVZ AR 81 2016 4 M958-M967
spelling	10.1111/1750-3841.13263 doi PQ20160430 (DE-627)OLC1973877732 (DE-599)GBVOLC1973877732 (PRQ)p1223-63c224405ba22d17a7ab4ec6ebd91a731c40a9319b001e1f1f36c9f9e79c969a0 (KEY)0082296520160000081000400958effectofcultivartemperatureandenvironmentalconditi DE-627 ger DE-627 rakwb eng 660 DNB 58.34 bkl Wang, Cheng verfasserin aut Effect of Cultivar, Temperature, and Environmental Conditions on the Dynamic Change of Melatonin in Mulberry Fruit Development and Wine Fermentation 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier High levels of melatonin have been reported in various foods but not in mulberry or its wine. This study investigated the dynamic changes of melatonin levels during mulberry fruit development and ethanol fermentation of 2 different colored mulberry cultivars (“Hongguo2ˮ Morus nigra , black and “Baiyuwangˮ Morus alba , white) at 2 fermentation temperatures (16 and 25 °C). Our results showed that the melatonin level increased in the beginning of mulberry development but decreased in the end. The Mn TDC gene expression level correlated with melatonin production, which implied that TDC may be the rate‐limiting enzyme of the melatonin biosynthetic process in mulberries. During mulberry fermentation, the melatonin concentration increased rapidly in the beginning and then decreased gradually. Low temperature delayed the melatonin production during fermentation. A relatively high level of melatonin was found in “Hongguo2ˮ compared with “Baiyuwangˮ during fruit development and fermentation. The variation of melatonin correlated with the ethanol production rate, suggesting that melatonin may participate in physiological regulation of Saccharomyces cerevisiae during the fermentation stage. We demonstrated that melatonin levels change during mulberry fruit development and wine fermentation. Farmers can decide the best harvesting time to ensure the highest content of melatonin in their mulberries. Winemakers can also adjust the fermentation process according to our research to achieve high levels of melatonin in their mulberry wines. Nutzungsrecht: © 2016 Institute of Food Technologists fermentation melatonin gene mulberry wine mulberry fruit Fruits Fermentation Wines Temperature Cultivars Melatonin Environmental conditions Yin, Li‐Yuan oth Shi, Xue‐Ying oth Xiao, Hua oth Kang, Kun oth Liu, Xing‐Yan oth Zhan, Ji‐Cheng oth Huang, Wei‐Dong oth Enthalten in Journal of food science Malden, Mass. : Blackwell, 1961 81(2016), 4, Seite M958-M967 (DE-627)129602752 (DE-600)241615-3 (DE-576)015096572 0022-1147 nnns volume:81 year:2016 number:4 pages:M958-M967 http://dx.doi.org/10.1111/1750-3841.13263 Volltext http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.13263/abstract http://www.ncbi.nlm.nih.gov/pubmed/26953927 http://search.proquest.com/docview/1779612828 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_22 GBV_ILN_70 GBV_ILN_183 GBV_ILN_186 GBV_ILN_4219 58.34 AVZ AR 81 2016 4 M958-M967
allfields_unstemmed	10.1111/1750-3841.13263 doi PQ20160430 (DE-627)OLC1973877732 (DE-599)GBVOLC1973877732 (PRQ)p1223-63c224405ba22d17a7ab4ec6ebd91a731c40a9319b001e1f1f36c9f9e79c969a0 (KEY)0082296520160000081000400958effectofcultivartemperatureandenvironmentalconditi DE-627 ger DE-627 rakwb eng 660 DNB 58.34 bkl Wang, Cheng verfasserin aut Effect of Cultivar, Temperature, and Environmental Conditions on the Dynamic Change of Melatonin in Mulberry Fruit Development and Wine Fermentation 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier High levels of melatonin have been reported in various foods but not in mulberry or its wine. This study investigated the dynamic changes of melatonin levels during mulberry fruit development and ethanol fermentation of 2 different colored mulberry cultivars (“Hongguo2ˮ Morus nigra , black and “Baiyuwangˮ Morus alba , white) at 2 fermentation temperatures (16 and 25 °C). Our results showed that the melatonin level increased in the beginning of mulberry development but decreased in the end. The Mn TDC gene expression level correlated with melatonin production, which implied that TDC may be the rate‐limiting enzyme of the melatonin biosynthetic process in mulberries. During mulberry fermentation, the melatonin concentration increased rapidly in the beginning and then decreased gradually. Low temperature delayed the melatonin production during fermentation. A relatively high level of melatonin was found in “Hongguo2ˮ compared with “Baiyuwangˮ during fruit development and fermentation. The variation of melatonin correlated with the ethanol production rate, suggesting that melatonin may participate in physiological regulation of Saccharomyces cerevisiae during the fermentation stage. We demonstrated that melatonin levels change during mulberry fruit development and wine fermentation. Farmers can decide the best harvesting time to ensure the highest content of melatonin in their mulberries. Winemakers can also adjust the fermentation process according to our research to achieve high levels of melatonin in their mulberry wines. Nutzungsrecht: © 2016 Institute of Food Technologists fermentation melatonin gene mulberry wine mulberry fruit Fruits Fermentation Wines Temperature Cultivars Melatonin Environmental conditions Yin, Li‐Yuan oth Shi, Xue‐Ying oth Xiao, Hua oth Kang, Kun oth Liu, Xing‐Yan oth Zhan, Ji‐Cheng oth Huang, Wei‐Dong oth Enthalten in Journal of food science Malden, Mass. : Blackwell, 1961 81(2016), 4, Seite M958-M967 (DE-627)129602752 (DE-600)241615-3 (DE-576)015096572 0022-1147 nnns volume:81 year:2016 number:4 pages:M958-M967 http://dx.doi.org/10.1111/1750-3841.13263 Volltext http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.13263/abstract http://www.ncbi.nlm.nih.gov/pubmed/26953927 http://search.proquest.com/docview/1779612828 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_22 GBV_ILN_70 GBV_ILN_183 GBV_ILN_186 GBV_ILN_4219 58.34 AVZ AR 81 2016 4 M958-M967
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allfieldsSound	10.1111/1750-3841.13263 doi PQ20160430 (DE-627)OLC1973877732 (DE-599)GBVOLC1973877732 (PRQ)p1223-63c224405ba22d17a7ab4ec6ebd91a731c40a9319b001e1f1f36c9f9e79c969a0 (KEY)0082296520160000081000400958effectofcultivartemperatureandenvironmentalconditi DE-627 ger DE-627 rakwb eng 660 DNB 58.34 bkl Wang, Cheng verfasserin aut Effect of Cultivar, Temperature, and Environmental Conditions on the Dynamic Change of Melatonin in Mulberry Fruit Development and Wine Fermentation 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier High levels of melatonin have been reported in various foods but not in mulberry or its wine. This study investigated the dynamic changes of melatonin levels during mulberry fruit development and ethanol fermentation of 2 different colored mulberry cultivars (“Hongguo2ˮ Morus nigra , black and “Baiyuwangˮ Morus alba , white) at 2 fermentation temperatures (16 and 25 °C). Our results showed that the melatonin level increased in the beginning of mulberry development but decreased in the end. The Mn TDC gene expression level correlated with melatonin production, which implied that TDC may be the rate‐limiting enzyme of the melatonin biosynthetic process in mulberries. During mulberry fermentation, the melatonin concentration increased rapidly in the beginning and then decreased gradually. Low temperature delayed the melatonin production during fermentation. A relatively high level of melatonin was found in “Hongguo2ˮ compared with “Baiyuwangˮ during fruit development and fermentation. The variation of melatonin correlated with the ethanol production rate, suggesting that melatonin may participate in physiological regulation of Saccharomyces cerevisiae during the fermentation stage. We demonstrated that melatonin levels change during mulberry fruit development and wine fermentation. Farmers can decide the best harvesting time to ensure the highest content of melatonin in their mulberries. Winemakers can also adjust the fermentation process according to our research to achieve high levels of melatonin in their mulberry wines. Nutzungsrecht: © 2016 Institute of Food Technologists fermentation melatonin gene mulberry wine mulberry fruit Fruits Fermentation Wines Temperature Cultivars Melatonin Environmental conditions Yin, Li‐Yuan oth Shi, Xue‐Ying oth Xiao, Hua oth Kang, Kun oth Liu, Xing‐Yan oth Zhan, Ji‐Cheng oth Huang, Wei‐Dong oth Enthalten in Journal of food science Malden, Mass. : Blackwell, 1961 81(2016), 4, Seite M958-M967 (DE-627)129602752 (DE-600)241615-3 (DE-576)015096572 0022-1147 nnns volume:81 year:2016 number:4 pages:M958-M967 http://dx.doi.org/10.1111/1750-3841.13263 Volltext http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.13263/abstract http://www.ncbi.nlm.nih.gov/pubmed/26953927 http://search.proquest.com/docview/1779612828 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_22 GBV_ILN_70 GBV_ILN_183 GBV_ILN_186 GBV_ILN_4219 58.34 AVZ AR 81 2016 4 M958-M967
language	English
source	Enthalten in Journal of food science 81(2016), 4, Seite M958-M967 volume:81 year:2016 number:4 pages:M958-M967
sourceStr	Enthalten in Journal of food science 81(2016), 4, Seite M958-M967 volume:81 year:2016 number:4 pages:M958-M967
format_phy_str_mv	Article
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topic_facet	fermentation melatonin gene mulberry wine mulberry fruit Fruits Fermentation Wines Temperature Cultivars Melatonin Environmental conditions
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authorswithroles_txt_mv	Wang, Cheng @@aut@@ Yin, Li‐Yuan @@oth@@ Shi, Xue‐Ying @@oth@@ Xiao, Hua @@oth@@ Kang, Kun @@oth@@ Liu, Xing‐Yan @@oth@@ Zhan, Ji‐Cheng @@oth@@ Huang, Wei‐Dong @@oth@@
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This study investigated the dynamic changes of melatonin levels during mulberry fruit development and ethanol fermentation of 2 different colored mulberry cultivars (“Hongguo2ˮ Morus nigra , black and “Baiyuwangˮ Morus alba , white) at 2 fermentation temperatures (16 and 25 °C). Our results showed that the melatonin level increased in the beginning of mulberry development but decreased in the end. The Mn TDC gene expression level correlated with melatonin production, which implied that TDC may be the rate‐limiting enzyme of the melatonin biosynthetic process in mulberries. During mulberry fermentation, the melatonin concentration increased rapidly in the beginning and then decreased gradually. Low temperature delayed the melatonin production during fermentation. A relatively high level of melatonin was found in “Hongguo2ˮ compared with “Baiyuwangˮ during fruit development and fermentation. The variation of melatonin correlated with the ethanol production rate, suggesting that melatonin may participate in physiological regulation of Saccharomyces cerevisiae during the fermentation stage. We demonstrated that melatonin levels change during mulberry fruit development and wine fermentation. Farmers can decide the best harvesting time to ensure the highest content of melatonin in their mulberries. 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author	Wang, Cheng
spellingShingle	Wang, Cheng ddc 660 bkl 58.34 misc fermentation misc melatonin misc gene misc mulberry wine misc mulberry fruit misc Fruits misc Fermentation misc Wines misc Temperature misc Cultivars misc Melatonin misc Environmental conditions Effect of Cultivar, Temperature, and Environmental Conditions on the Dynamic Change of Melatonin in Mulberry Fruit Development and Wine Fermentation
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topic_title	660 DNB 58.34 bkl Effect of Cultivar, Temperature, and Environmental Conditions on the Dynamic Change of Melatonin in Mulberry Fruit Development and Wine Fermentation fermentation melatonin gene mulberry wine mulberry fruit Fruits Fermentation Wines Temperature Cultivars Melatonin Environmental conditions
topic	ddc 660 bkl 58.34 misc fermentation misc melatonin misc gene misc mulberry wine misc mulberry fruit misc Fruits misc Fermentation misc Wines misc Temperature misc Cultivars misc Melatonin misc Environmental conditions
topic_unstemmed	ddc 660 bkl 58.34 misc fermentation misc melatonin misc gene misc mulberry wine misc mulberry fruit misc Fruits misc Fermentation misc Wines misc Temperature misc Cultivars misc Melatonin misc Environmental conditions
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title	Effect of Cultivar, Temperature, and Environmental Conditions on the Dynamic Change of Melatonin in Mulberry Fruit Development and Wine Fermentation
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title_full	Effect of Cultivar, Temperature, and Environmental Conditions on the Dynamic Change of Melatonin in Mulberry Fruit Development and Wine Fermentation
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title_sort	effect of cultivar, temperature, and environmental conditions on the dynamic change of melatonin in mulberry fruit development and wine fermentation
title_auth	Effect of Cultivar, Temperature, and Environmental Conditions on the Dynamic Change of Melatonin in Mulberry Fruit Development and Wine Fermentation
abstract	High levels of melatonin have been reported in various foods but not in mulberry or its wine. This study investigated the dynamic changes of melatonin levels during mulberry fruit development and ethanol fermentation of 2 different colored mulberry cultivars (“Hongguo2ˮ Morus nigra , black and “Baiyuwangˮ Morus alba , white) at 2 fermentation temperatures (16 and 25 °C). Our results showed that the melatonin level increased in the beginning of mulberry development but decreased in the end. The Mn TDC gene expression level correlated with melatonin production, which implied that TDC may be the rate‐limiting enzyme of the melatonin biosynthetic process in mulberries. During mulberry fermentation, the melatonin concentration increased rapidly in the beginning and then decreased gradually. Low temperature delayed the melatonin production during fermentation. A relatively high level of melatonin was found in “Hongguo2ˮ compared with “Baiyuwangˮ during fruit development and fermentation. The variation of melatonin correlated with the ethanol production rate, suggesting that melatonin may participate in physiological regulation of Saccharomyces cerevisiae during the fermentation stage. We demonstrated that melatonin levels change during mulberry fruit development and wine fermentation. Farmers can decide the best harvesting time to ensure the highest content of melatonin in their mulberries. Winemakers can also adjust the fermentation process according to our research to achieve high levels of melatonin in their mulberry wines.
abstractGer	High levels of melatonin have been reported in various foods but not in mulberry or its wine. This study investigated the dynamic changes of melatonin levels during mulberry fruit development and ethanol fermentation of 2 different colored mulberry cultivars (“Hongguo2ˮ Morus nigra , black and “Baiyuwangˮ Morus alba , white) at 2 fermentation temperatures (16 and 25 °C). Our results showed that the melatonin level increased in the beginning of mulberry development but decreased in the end. The Mn TDC gene expression level correlated with melatonin production, which implied that TDC may be the rate‐limiting enzyme of the melatonin biosynthetic process in mulberries. During mulberry fermentation, the melatonin concentration increased rapidly in the beginning and then decreased gradually. Low temperature delayed the melatonin production during fermentation. A relatively high level of melatonin was found in “Hongguo2ˮ compared with “Baiyuwangˮ during fruit development and fermentation. The variation of melatonin correlated with the ethanol production rate, suggesting that melatonin may participate in physiological regulation of Saccharomyces cerevisiae during the fermentation stage. We demonstrated that melatonin levels change during mulberry fruit development and wine fermentation. Farmers can decide the best harvesting time to ensure the highest content of melatonin in their mulberries. Winemakers can also adjust the fermentation process according to our research to achieve high levels of melatonin in their mulberry wines.
abstract_unstemmed	High levels of melatonin have been reported in various foods but not in mulberry or its wine. This study investigated the dynamic changes of melatonin levels during mulberry fruit development and ethanol fermentation of 2 different colored mulberry cultivars (“Hongguo2ˮ Morus nigra , black and “Baiyuwangˮ Morus alba , white) at 2 fermentation temperatures (16 and 25 °C). Our results showed that the melatonin level increased in the beginning of mulberry development but decreased in the end. The Mn TDC gene expression level correlated with melatonin production, which implied that TDC may be the rate‐limiting enzyme of the melatonin biosynthetic process in mulberries. During mulberry fermentation, the melatonin concentration increased rapidly in the beginning and then decreased gradually. Low temperature delayed the melatonin production during fermentation. A relatively high level of melatonin was found in “Hongguo2ˮ compared with “Baiyuwangˮ during fruit development and fermentation. The variation of melatonin correlated with the ethanol production rate, suggesting that melatonin may participate in physiological regulation of Saccharomyces cerevisiae during the fermentation stage. We demonstrated that melatonin levels change during mulberry fruit development and wine fermentation. Farmers can decide the best harvesting time to ensure the highest content of melatonin in their mulberries. Winemakers can also adjust the fermentation process according to our research to achieve high levels of melatonin in their mulberry wines.
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container_issue	4
title_short	Effect of Cultivar, Temperature, and Environmental Conditions on the Dynamic Change of Melatonin in Mulberry Fruit Development and Wine Fermentation
url	http://dx.doi.org/10.1111/1750-3841.13263 http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.13263/abstract http://www.ncbi.nlm.nih.gov/pubmed/26953927 http://search.proquest.com/docview/1779612828
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author2	Yin, Li‐Yuan Shi, Xue‐Ying Xiao, Hua Kang, Kun Liu, Xing‐Yan Zhan, Ji‐Cheng Huang, Wei‐Dong
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