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Wang JX, Wang BB, Chen HG, He SL, Yang RJ, Lei FF. [One case of severe exogenous lipoid pneumonia complicated with lung abscess caused by diesel inhalation]. Zhonghua Lao Dong Wei Sheng Zhi Ye Bing Za Zhi 2023; 41:695-699. [PMID: 37805433 DOI: 10.3760/cma.j.cn121094-20220420-00204] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 10/09/2023]
Abstract
Exogenous lipoid pneumonia is an inflammatory response to the lungs caused by inhaled lipid substances, which is prone to secondary bacterial infection, resulting in the formation of local abscesses, which can be life-threatening in severe cases. This paper reports a case of a 55-year-old patient with diesel aspiration, secondary to Klebsiella pneumoniae (ESBL positive) and Candida glabrata infection resulting in lung abscess formation. He was treated with a variety of antibacterial drugs for anti-infection, non-invasive ventilator ventilation, bronchoalveolar lavage, glucocorticoids, phlegm and other medical treatments. Finally, he underwent middle lobectomy for improvement and was discharged from the hospital, and he recovered well with regular follow-up.
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Affiliation(s)
- J X Wang
- First Clinical Medical School, Gansu University of Chinese Medicine, Lanzhou 730000, China Department of Emergency, Gansu Provincial Hospital, Lanzhou 730000, China
| | - B B Wang
- Department of Emergency, Gansu Provincial Hospital, Lanzhou 730000, China
| | - H G Chen
- Department of Emergency, Gansu Provincial Hospital, Lanzhou 730000, China
| | - S L He
- The First Department of Thoracic Surgery, Gansu Provincial Hospital, Lanzhou 730000, China
| | - R J Yang
- Department of Emergency, Gansu Provincial Hospital, Lanzhou 730000, China
| | - F F Lei
- Department of Respiratory and Critical Care Medicine, Gansu Provincial Hospital, Lanzhou 73000, China
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Hong KQ, Fu XM, Lei FF, Chen D, He DP. Selection of Salt-Tolerance and Ester-Producing Mutant Saccharomyces cerevisiae to Improve Flavour Formation of Soy Sauce during Co-Fermentation with Torulopsis globosa. Foods 2023; 12:3449. [PMID: 37761157 PMCID: PMC10529772 DOI: 10.3390/foods12183449] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2023] [Revised: 09/13/2023] [Accepted: 09/14/2023] [Indexed: 09/29/2023] Open
Abstract
Soy sauce, as a traditional seasoning, is widely favoured by Chinese and other Asian people for its unique colour, smell, and taste. In this study, a salt-tolerance Saccharomyces cerevisiae strain HF-130 was obtained via three rounds of ARTP (Atmospheric and Room Temperature Plasma) mutagenesis and high-salt based screening. The ethanol production of mutant HF-130 was increased by 98.8% in very high gravity fermentation. Furthermore, ATF1 gene was overexpressed in strain HF-130, generating ester-producing strain HF-130-ATF1. The ethyl acetate concentration of strain HF-130-ATF1 was increased by 130% compared to the strain HF-130. Finally, the soy sauce fermentation performance of Torulopsis globosa and HF-130-ATF1 was compared with T. globosa, HF-130, HF-130-ATF1, and Torulopsis and HF-130. Results showed ethyl acetate and isoamyl acetate concentrations in co-fermentation of T. globosa and HF-130-ATF1 were increased by 2.8-fold and 3.3-fold, respectively. In addition, the concentrations of ethyl propionate, ethyl caprylate, phenylethyl acetate, ethyl caprate, isobutyl acetate, isoamyl alcohol, phenylethyl alcohol, and phenylacetaldehyde were also improved. Notably, other three important flavour components, trimethylsilyl decyl ester, 2-methylbutanol, and octanoic acid were also detected in the co-fermentation of T. globosa and HF-130-ATF1, but not detected in the control strain T. globosa. This work is of great significance for improving the traditional soy sauce fermentation mode, and thus improving the flavour formation of soy sauce.
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Affiliation(s)
- Kun-Qiang Hong
- College of Food Science and Engineering, Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Wuhan 430023, China
| | - Xiao-Meng Fu
- College of Food Science and Engineering, Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Wuhan 430023, China
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300350, China
| | - Fen-Fen Lei
- College of Food Science and Engineering, Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Wuhan 430023, China
| | - Dong Chen
- College of Food Science and Engineering, Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Wuhan 430023, China
| | - Dong-Ping He
- College of Food Science and Engineering, Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Wuhan 430023, China
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Cui C, Lei FF, Wang YR, Zhao HF, Sun WZ, You LJ. Antioxidant Properties of Maillard Reaction Products from Defatted Peanut Meal Hydrolysate-Glucose Syrup and its Application to Sachima. FSTR 2014. [DOI: 10.3136/fstr.20.327] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Lei FF, Zhang XN, Gao YL, Han YH, Li XJ, Pan SY. Multiple headspace solid-phase microextraction using a new fiber for avoiding matrix interferences in the quantitative determination of ethyl carbamate in pickles. J Sep Sci 2012; 35:1152-9. [DOI: 10.1002/jssc.201101098] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Fen-Fen Lei
- Department of College of Food Science & Technology; Huazhong Agricultural University; Wuhan; China
| | - Xue-Na Zhang
- Department of College of Food Science & Technology; Huazhong Agricultural University; Wuhan; China
| | - Yuan-Li Gao
- Department of College of Food Science & Technology; Huazhong Agricultural University; Wuhan; China
| | - Ya-Hong Han
- Department of College of Food Science & Technology; Huazhong Agricultural University; Wuhan; China
| | - Xiu-Juan Li
- Department of College of Food Science & Technology; Huazhong Agricultural University; Wuhan; China
| | - Si-Yi Pan
- Department of College of Food Science & Technology; Huazhong Agricultural University; Wuhan; China
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