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Chen G, Xu C, Wang Z, Han Z, Xia Q, Wei S, Sun Q, Liu S. Effect of MDA-mediated oxidation on the protein structure and digestive properties of golden pomfret. Food Chem 2024; 443:138563. [PMID: 38290301 DOI: 10.1016/j.foodchem.2024.138563] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2023] [Revised: 12/12/2023] [Accepted: 01/22/2024] [Indexed: 02/01/2024]
Abstract
In this study, golden pomfret myofibrillar protein (MP) was used as the research object, and the oxidation system of malondialdehyde (MDA) as an inducer and the static digestion model in vitro was established for the analysis of the changes in protein structure and molecular morphology during oxidation and digestion. Subsequently, the effects of MDA-mediated oxidation on the structure and digestive properties of golden pomfret myofibrillar fibrillar protein were determined. The results showed that the hydrolysis degree and digestion rate of MP were inhibited with the increase in MDA concentration (0, 0.5, 1, 2, 5, 10 mmol/L), and the carbonyl group, surface hydrophobicity, irregular curling, and MDA content increased significantly (P < 0.05), whereas the total sulfhydryl groups, α-helices, free amino groups, hydrolysis degree, and MDA incorporation decreased significantly (P < 0.05), The molecular particle size was significantly reduced (P < 0.05), and the molecular morphology and molecular structure were analyzed (P >0.05). Finally, the molecular size and cross-linking degree gradually increased. In conclusion, MDA can alter the structure and morphology of proteins, resulting in a decrease in hydrolysis and digestion rate. This study can provide theoretical support and reference for the regulation of protein digestion.
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Affiliation(s)
- Guanyi Chen
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China
| | - Chencai Xu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China
| | - Zefu Wang
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China.
| | - Zongyuan Han
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China
| | - Qiuyu Xia
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China
| | - Shuai Wei
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China
| | - Qinxiu Sun
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Shucheng Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
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2
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Xu C, Chen G, Chen X, Chen C, Xia Q, Sun Q, Wei S, Han Z, Wang Z, Liu S. Oxidized myoglobin: Revealing new perspectives and insights on factors affecting the water retention of myofibrillar proteins. Food Chem 2024; 441:138332. [PMID: 38183722 DOI: 10.1016/j.foodchem.2023.138332] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Revised: 12/19/2023] [Accepted: 12/28/2023] [Indexed: 01/08/2024]
Abstract
The impact of oxidized myoglobin (Mb) on myofibrillar protein (MP) oxidation and water retention was investigated. Results showed that the oxidation of Mb increased with increasing concentration of oxidized linoleic acid (OLA). In the presence of 100 mmol/L OLA, hemin iron decreased by 62.07 % compared to the control group. Further investigation showed that mild oxidation of Mb (≤10 mmol/L OLA) increased the water retention and the absolute value of the zeta potential of MP, whereas excessive oxidation (>10 mmol/L OLA) decreased these properties. With the increase of Mb oxidation, the carbonyl content in MP increased, and α-helices changed to random helix. And the tertiary structure changed. Pearson correlation analysis suggested that oxidized Mb affected the water retention of MP, which was closely related to hemin iron and non-hemin iron. In conclusion, OLA induced Mb oxidation, further promoted MP oxidation and affected its water retention.
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Affiliation(s)
- Chencai Xu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China
| | - Guanyi Chen
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China
| | - Xiaosi Chen
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China
| | - Chunbei Chen
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China
| | - Qiuyu Xia
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China
| | - Qinxiu Sun
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, China
| | - Shuai Wei
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China
| | - Zongyuan Han
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China
| | - Zefu Wang
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China.
| | - Shucheng Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, China.
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Yang HC, He JX, Yang Y, Han Z, Zhang B, Zhou S, Wu T, Qiao Q, He XL, Wang N. [Propensity score matching analysis of the short-term efficacy of Kamikawa versus double- tract reconstruction in laparoscopic proximal gastric cancer surgery]. Zhonghua Wei Chang Wai Ke Za Zhi 2024; 27:261-267. [PMID: 38532588 DOI: 10.3760/cma.j.cn441530-20230809-00040] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Grants] [Subscribe] [Scholar Register] [Indexed: 03/28/2024]
Abstract
Objective: To compare the short-term efficacy of Kamikawa anastomosis and double-tract reconstruction (DTR) after proximal gastrectomy. Methods: This was a propensity score matched, retrospective, cohort study. Inclusion criteria comprised age 20-70 years, diagnosis of gastric cancer by pathological examination of preoperative endoscopic biopsies, tumor diameter ≤4 cm, and location in the upper 1/3 of the stomach (including the gastroesophageal junction), and TNM stage IA, IB, or IIA. The study cohort comprised 73 patients who had undergone laparoscopic proximal gastric cancer radical surgery in the Department of Gastroenterology, Tangdu Hospital, Air Force Medical University between June 2020 and February 2023, 19 of whom were in the Kamikawa group and 54 in the DTR group. After using R language to match the baseline characteristics of patients in a ratio of 1:2, there were 17 patients in the Kamikawa group and 34 in the DTR group. Surgery-related conditions, postoperative quality of life, and postoperative complications were compared between the two groups. Results: After propensity score matching, there were no statistically significant differences in baseline data between the two groups (P>0.05). Compared with the DTR group, the Kamikawa group had longer operative times (321.5±15.7 minutes vs. 296.8±26.1 minutes, t=32.056, P<0.001), longer anastomosis times (93.0±6.8 minutes vs. 45.3±7.7 minutes, t=56.303, P<0.001), and less bleeding (76 [54~103] mL vs.112 [82~148) mL, Z=71.536, P<0.001); these differences are statistically significant. There were no statistically significant differences between the two groups in tumor size, time to first postoperative passage of gas, postoperative hospital stay, number of lymph nodes removed, duration of lymph node dissection, or total hospitalization cost (all P>0.05). The median follow-up time was 6.1 ± 1.8 months. As to postoperative quality of life, the Kamikawa group had a lower rate of upper gastrointestinal contrast reflux than did the DTR group (0 vs. 29.4% [10/34], χ2=6.220, P=0.013); this difference is statistically significant. However, differences between the two groups in quality of life score on follow-up of 3 months and 6 months on the Gastroesophageal Reflux Disease (GERD) scale were not statistically significant (all P>0.05). The incidence of postoperative complications was 2/17 in the Kamikawa group, which is significantly lower than the 41.2% (14/34) in the DTR group (χ2=4.554, P=0.033). Conclusion: Kamikawa anastomosis and DTR are equally safe and effective procedures for reconstructing the digestive tract after proximal gastric surgery. Although Kamikawa anastomosis takes slightly longer and places higher demands on the surgical team, it is more effective at preventing postoperative reflux.
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Affiliation(s)
- H C Yang
- Department of General Surgery, Tangdu Hospital, Air Force Medical University, Xi'an 710038, China
| | - J X He
- Department of General Surgery, Tangdu Hospital, Air Force Medical University, Xi'an 710038, China
| | - Y Yang
- Department of General Surgery, Tangdu Hospital, Air Force Medical University, Xi'an 710038, China
| | - Z Han
- Department of General Surgery, Tangdu Hospital, Air Force Medical University, Xi'an 710038, China
| | - B Zhang
- Department of General Surgery, Tangdu Hospital, Air Force Medical University, Xi'an 710038, China
| | - S Zhou
- Department of General Surgery, Tangdu Hospital, Air Force Medical University, Xi'an 710038, China
| | - T Wu
- Department of General Surgery, Tangdu Hospital, Air Force Medical University, Xi'an 710038, China
| | - Q Qiao
- Department of General Surgery, Tangdu Hospital, Air Force Medical University, Xi'an 710038, China
| | - X L He
- Department of General Surgery, Tangdu Hospital, Air Force Medical University, Xi'an 710038, China
| | - N Wang
- Department of General Surgery, Tangdu Hospital, Air Force Medical University, Xi'an 710038, China
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Qiu H, Duan W, Hu W, Wei S, Liu Y, Sun Q, Wang Z, Han Z, Liu Y, Liu S. Insight into the allergenicity and structure changes of parvalbumin from Trachinotus ovatus induced by dense-phase carbon dioxide. Int J Biol Macromol 2024; 260:129582. [PMID: 38246469 DOI: 10.1016/j.ijbiomac.2024.129582] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2023] [Revised: 12/31/2023] [Accepted: 01/16/2024] [Indexed: 01/23/2024]
Abstract
Parvalbumin (PV) is a major allergen in fish, and traditional treatments cannot reduce its sensitization. The effects of dense-phase carbon dioxide (DPCD) treatment on the sensitization and spatial structure of PV in Trachinotus ovatus were evaluated in this study. Western blotting and indirect ELISA were used to determine the allergenicity changes and spatial conformations of PV treated by DPCD. Tris-tricine-SDS-PAGE, circular dichroism, surface hydrophobicity, endogenous fluorescence, UV spectrophotometry, free amino group, total sulfhydryl group and SEM analyses were applied to characterize PV structure. The results showed that DPCD treatment (15 MPa, 30 min, 50 °C) could reduce PV-induced allergic reactions by 39-41 %, which destroyed the normal conformational epitopes and reduced the risk of PV-induced allergy. The secondary structure changed from ordered to disordered with a decreased content of α-helical groups, while the internal hydrophobic groups were exposed. The total sulfhydryl group content decreased significantly (P < 0.05). The surface hydrophobicity and ultraviolet absorption spectrum were enhanced, and the endogenous fluorescence peak shifted to a long wavelength. Meanwhile, the content of free amino groups increased significantly (P < 0.05). This study could provide a theoretical basis and a promising technical approach for reduction of PV allergenicities.
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Affiliation(s)
- Hui Qiu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Weiwen Duan
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Weicheng Hu
- College of Medicine, Yangzhou University, Yangzhou 225109, China
| | - Shuai Wei
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
| | - Yanan Liu
- College of Medicine, Yangzhou University, Yangzhou 225109, China
| | - Qinxiu Sun
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Zefu Wang
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Zongyuan Han
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Yang Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Shucheng Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
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Cheng K, Pan Y, Han Z, Wang Z, Sun Q, Wei S, Xia Q, Liu Y, Liu S, Shao JH. A sight of self-assembly mechanism in fish oil oleogels: Phase transition, crystal structure and non-covalent interaction. Food Chem 2024; 433:137323. [PMID: 37678124 DOI: 10.1016/j.foodchem.2023.137323] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 08/17/2023] [Accepted: 08/28/2023] [Indexed: 09/09/2023]
Abstract
Fish oils contain ω-3 polyunsaturated fatty acids (PUFAs), but easily cause quality deterioration due to the oxidation. Beeswax-based oleogels could wrap fish oils by beeswax self-assembly. The phase transition, crystal structure and non-covalent interaction were investigated to reveal the self-assembly mechanism from the perspective of beeswax and oil phase characteristics. The results indicated that high unsaturation degree, PUFAs and beeswax additions promoted phase transition, SFC and stable crystal networks. The changes of crystal structures were ascribed to the polymorphism and polymorphic transition. β-Polymorphs could form crystal networks, and β'-polymorphs could influence the size of crystal chains or clusters as well as crystalline domains. Crystalline domain sizes affected crystal morphologies and network structures, including plate-like structures and multi-layer porous structures. UFAs could involve the beeswax self-assembly to change structure characteristics by van der Waals forces and π-π stacking. The OBC remained 100%, when beeswax additions reached more than 6%. Hence, beeswax additions, PUFA contents and unsaturation degree all influenced the self-assembly mechanism and adjusted the macroscopic properties of oleogels.
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Affiliation(s)
- Kaixing Cheng
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Yanmo Pan
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Zongyuan Han
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.
| | - Zefu Wang
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Qinxiu Sun
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Shuai Wei
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Qiuyu Xia
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Yang Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Shucheng Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
| | - Jun-Hua Shao
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
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Pan Y, Sun Q, Liu Y, Wei S, Han Z, Zheng O, Ji H, Zhang B, Liu S. Investigation on 3D Printing of Shrimp Surimi Adding Three Edible Oils. Foods 2024; 13:429. [PMID: 38338564 PMCID: PMC10855127 DOI: 10.3390/foods13030429] [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: 12/28/2023] [Revised: 01/17/2024] [Accepted: 01/24/2024] [Indexed: 02/12/2024] Open
Abstract
Three-dimensional (3D) printing provides a new method for innovative processing of shrimp surimi. However, there still exists a problem of uneven discharge during the 3D printing of surimi. The effects of different amounts of lard oil (LO), soybean oil (SO), and olive oil (OO) (0%, 2%, 4%, and 6%, respectively) added to shrimp surimi on the 3D printability of surimi were evaluated. The findings showed that with the increase in the added oil, the rheological properties, texture properties, water-holding capacity (WHC), and water distribution of surimi with the same kind of oil were significantly improved; the printing accuracy first increased and then decreased; and the printing stability showed an increasing trend (p < 0.05). The surimi with 4% oil had the highest printing adaptability (accuracy and stability). Different kinds of oil have different degrees of impact on the physical properties of surimi, thereby improving 3D-printing adaptability. Among all kinds of oil, LO had the best printing adaptability. In addition, according to various indicators and principal component analysis, adding 4% LO to shrimp surimi gave the best 3D-printing adaptability. But from the aspects of 3D printing properties and nutrition, adding 4% SO was more in line with the nutritional needs of contemporary people.
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Affiliation(s)
- Yanmo Pan
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China
| | - Qinxiu Sun
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Yang Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China
| | - Shuai Wei
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China
| | - Zongyuan Han
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China
| | - Ouyang Zheng
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China
| | - Hongwu Ji
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China
| | - Bin Zhang
- College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Shucheng Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
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7
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Yan W, Sun Q, Zheng O, Han Z, Wang Z, Wei S, Ji H, Liu S. Effect of Liquid Nitrogen Freezing Temperature on the Muscle Quality of Litopenaeus vannamei. Foods 2023; 12:4459. [PMID: 38137263 PMCID: PMC10742912 DOI: 10.3390/foods12244459] [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: 11/03/2023] [Revised: 11/23/2023] [Accepted: 12/07/2023] [Indexed: 12/24/2023] Open
Abstract
The implications of different liquid nitrogen freezing (LNF) temperatures (-35 °C, -65 °C, -95 °C, and -125 °C) on the ice crystal and muscle quality of white shrimp (Litopenaeus vannamei) were investigated in this essay. The results showed that better muscle quality was maintained after LNF treatment compared to that after air blast freezing (AF) treatment. As the freezing temperature of liquid nitrogen decrease, the freezing speed accelerated, with the freezing speed of LNF at -125 °C being the fastest. However, an excessively fast freezing speed was not conducive to maintaining the quality of shrimp. Among all the freezing treatments, LNF at -95 °C led to the lowest thawing losses and cooking losses, and the highest L* values, indicating that LNF at -95 °C could keep the water holding capacity of frozen shrimp better than that with other freezing methods. At the same time, LNF at -95 °C resulted in higher water holding capacity, and hardness values for shrimps than those with other frozen treatments (p < 0.05). In addition, the results of the water distribution of shrimps showed that treatment with a -95 °C LNF reduced the migration rate of bound and free water. Meanwhile, the microstructural pores of shrimps in the -95 °C LNF group were smaller, indicating that the ice crystals generated during -95 °C LNF were relatively smaller than those generated via other frozen treatments. In conclusion, an appropriate LNF temperature (-95 °C) was beneficial for improving the quality of frozen shrimp, and avoiding freezing breakage.
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Affiliation(s)
- Wenda Yan
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; (W.Y.); (O.Z.); (Z.H.); (Z.W.); (S.W.); (H.J.)
| | - Qinxiu Sun
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; (W.Y.); (O.Z.); (Z.H.); (Z.W.); (S.W.); (H.J.)
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Ouyang Zheng
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; (W.Y.); (O.Z.); (Z.H.); (Z.W.); (S.W.); (H.J.)
| | - Zongyuan Han
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; (W.Y.); (O.Z.); (Z.H.); (Z.W.); (S.W.); (H.J.)
| | - Zefu Wang
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; (W.Y.); (O.Z.); (Z.H.); (Z.W.); (S.W.); (H.J.)
| | - Shuai Wei
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; (W.Y.); (O.Z.); (Z.H.); (Z.W.); (S.W.); (H.J.)
| | - Hongwu Ji
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; (W.Y.); (O.Z.); (Z.H.); (Z.W.); (S.W.); (H.J.)
| | - Shucheng Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; (W.Y.); (O.Z.); (Z.H.); (Z.W.); (S.W.); (H.J.)
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8
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Htwe KK, Duan W, Wei S, Sun Q, Wang Z, Han Z, Liu Y, Liu S. Quantitative analysis of the correlation between gel strength and microstructure of shrimp surimi gel induced by dense phase carbon dioxide. Food Res Int 2023; 174:113623. [PMID: 37986476 DOI: 10.1016/j.foodres.2023.113623] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2023] [Revised: 10/20/2023] [Accepted: 10/21/2023] [Indexed: 11/22/2023]
Abstract
The impact of treatment pressure, temperature and time of DPCD on the Pacific White Shrimp (Litopenaeus vannamei) surimi gel properties was studied and compared with the conventional heat treatment. The gel strength, crosslinking degree, and microstructure of shrimp surimi gels were investigated. Quantitative microstructural characteristics were investigated to elucidate the changes in microstructure during the formation of gel induced by DPCD. With increased DPCD treatment setting conditions, the gel strength and crosslinking degree of shrimp surimi gel significantly improved (P < 0.05) with similar variation trends. Quantitative microstructural analysis revealed that the fractal dimension (Df) and the pore equivalent diameter of gel microstructure increased with the increase of DPCD treatment conditions. The lacunarity decreased and then increased, whereas pore number increased and decreased. According to the microstructural characteristics results, the surimi gel with 51.48 % degree of crosslinking induced at 25 MPa, 50˚C, and 60 min showed the most complex and homogeneous microstructure with the highest (Df), smaller lacunarity, an average pore equivalent diameter, and a larger pore number. The correlation analysis demonstrated that the crosslinking degree was strongly positively correlated with the gel strength. The Df, pore equivalent diameter and number of pores significantly positively correlated with the crosslinking degree, whereas the lacunarity strongly negatively correlated with the crosslinking degree. The present study showed that the DPCD treatment with a crosslinking degree of 51.48 % is the most optimum condition for better gel formation. The study could provide a theoretical basis for processing shrimp surimi with improved gel properties.
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Affiliation(s)
- Kyi Kyi Htwe
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prepared Seafood Processing and Quality Control, Zhanjiang, Guangdong 524088, China
| | - Weiwen Duan
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prepared Seafood Processing and Quality Control, Zhanjiang, Guangdong 524088, China
| | - Shuai Wei
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prepared Seafood Processing and Quality Control, Zhanjiang, Guangdong 524088, China
| | - Qinxiu Sun
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prepared Seafood Processing and Quality Control, Zhanjiang, Guangdong 524088, China
| | - Zefu Wang
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prepared Seafood Processing and Quality Control, Zhanjiang, Guangdong 524088, China
| | - Zongyuan Han
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prepared Seafood Processing and Quality Control, Zhanjiang, Guangdong 524088, China
| | - Yang Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prepared Seafood Processing and Quality Control, Zhanjiang, Guangdong 524088, China
| | - Shucheng Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prepared Seafood Processing and Quality Control, Zhanjiang, Guangdong 524088, China.
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9
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Jing S, Dai Z, Wu Y, Liu X, Ren T, Liu X, Zhang L, Fu J, Chen X, Xiao W, Wang H, Huang Y, Qu Y, Wang W, Gu X, Ma L, Zhang S, Yu Y, Li L, Han Z, Su X, Qiao Y, Wang C. Prevalence and influencing factors of depressive and anxiety symptoms among hospital-based healthcare workers during the surge period of the COVID-19 pandemic in the Chinese mainland: a multicenter cross-sectional study. QJM 2023; 116:911-922. [PMID: 37561096 DOI: 10.1093/qjmed/hcad188] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/23/2023] [Revised: 07/06/2023] [Indexed: 08/11/2023] Open
Abstract
BACKGROUND From November 2022 to February 2023, the Chinese mainland experienced a surge in COVID-19 infection and hospitalization, and the hospital-based healthcare workers (HCWs) might suffer serious psychological crisis during this period. This study aims to assess the depressive and anxiety symptoms among HCWs during the surge of COVID-19 pandemic and to provide possible reference on protecting mental health of HCWs in future infectious disease outbreaks. METHODS A multicenter cross-sectional study was carried out among hospital-based HCWs in the Chinese mainland from 5 January to 9 February 2023. The PHQ-9 (nine-item Patient Health Questionnaire) and GAD-7 (seven-item Generalized Anxiety Disorder Questionnaire) were used to measure depressive and anxiety symptoms. Ordinal logistic regression analysis was performed to identify influencing factors. RESULTS A total of 6522 hospital-based HCWs in the Chinse mainland were included in this survey. The prevalence of depressive symptoms among the HCWs was 70.75%, and anxiety symptoms was 47.87%. The HCWs who perceived higher risk of COVID-19 infection and those who had higher work intensity were more likely to experience depressive and anxiety symptoms. Additionally, higher levels of mindfulness, resilience and perceived social support were negatively associated with depressive and anxiety symptoms. CONCLUSION This study revealed that a high proportion of HCWs in the Chinese mainland suffered from mental health disturbances during the surge of the COVID-19 pandemic. Resilience, mindfulness and perceived social support are important protective factors of HCWs' mental health. Tailored interventions, such as mindfulness practice, should be implemented to alleviate psychological symptoms of HCWs during the COVID-19 pandemic or other similar events in the future.
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Affiliation(s)
- S Jing
- School of Population Medicine and Public Health, Chinese Academy of Medical Sciences & Peking Union Medical College, Beijing, China
| | - Z Dai
- School of Population Medicine and Public Health, Chinese Academy of Medical Sciences & Peking Union Medical College, Beijing, China
| | - Y Wu
- School of Population Medicine and Public Health, Chinese Academy of Medical Sciences & Peking Union Medical College, Beijing, China
| | - X Liu
- School of Population Medicine and Public Health, Chinese Academy of Medical Sciences & Peking Union Medical College, Beijing, China
| | - T Ren
- School of Population Medicine and Public Health, Chinese Academy of Medical Sciences & Peking Union Medical College, Beijing, China
| | - X Liu
- School of Population Medicine and Public Health, Chinese Academy of Medical Sciences & Peking Union Medical College, Beijing, China
| | - L Zhang
- School of Population Medicine and Public Health, Chinese Academy of Medical Sciences & Peking Union Medical College, Beijing, China
| | - J Fu
- School of Population Medicine and Public Health, Chinese Academy of Medical Sciences & Peking Union Medical College, Beijing, China
| | - X Chen
- School of Population Medicine and Public Health, Chinese Academy of Medical Sciences & Peking Union Medical College, Beijing, China
| | - W Xiao
- School of Population Medicine and Public Health, Chinese Academy of Medical Sciences & Peking Union Medical College, Beijing, China
| | - H Wang
- School of Population Medicine and Public Health, Chinese Academy of Medical Sciences & Peking Union Medical College, Beijing, China
| | - Y Huang
- School of Population Medicine and Public Health, Chinese Academy of Medical Sciences & Peking Union Medical College, Beijing, China
| | - Y Qu
- School of Population Medicine and Public Health, Chinese Academy of Medical Sciences & Peking Union Medical College, Beijing, China
| | - W Wang
- School of Nursing, Jining Medical University, Jining, Shandong, China
| | - X Gu
- Affiliated Tumor Hospital, Xinjiang Medical University, Urumqi, China
| | - L Ma
- Public Health School, Dalian Medical University, Dalian, China
| | - S Zhang
- Henan Cancer Hospital, Affiliate Cancer Hospital of Zhengzhou University, Zhengzhou, China
| | - Y Yu
- The First Affiliated Hospital of Baotou Medical College, Baotou, Inner Mongolia Autonomous Region, China
| | - L Li
- Department of Clinical Research, The First Affiliated Hospital of Jinan University, Guangdong, China
| | - Z Han
- China Foreign Affairs University, Beijing, China
| | - X Su
- School of Population Medicine and Public Health, Chinese Academy of Medical Sciences & Peking Union Medical College, Beijing, China
| | - Y Qiao
- School of Population Medicine and Public Health, Chinese Academy of Medical Sciences & Peking Union Medical College, Beijing, China
- Department of Epidemiology, National Cancer Center/Cancer Hospital, Chinese Academy of Medical Sciences & Peking Union Medical College, Beijing, China
| | - C Wang
- School of Population Medicine and Public Health, Chinese Academy of Medical Sciences & Peking Union Medical College, Beijing, China
- Chinese Academy of Medical Sciences & Peking Union Medical College, Beijing, China
- National Clinical Research Center for Respiratory Diseases, Beijing, China
- Chinese Academy of Engineering, Beijing, China
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Han Z, Xue X, Wang J, Lu D. Tuberous sclerosis complex associated lymphangioleiomyomatosis. QJM 2023; 116:873-874. [PMID: 37286375 PMCID: PMC10593382 DOI: 10.1093/qjmed/hcad125] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/03/2023] [Indexed: 06/09/2023] Open
Affiliation(s)
- Z Han
- Department of Gerontology, The First Affiliated Hospital of Shandong First Medical University and Shandong Provincial Qianfoshan Hospital, Jinan, China
| | - X Xue
- Department of Gerontology, The First Affiliated Hospital of Shandong First Medical University and Shandong Provincial Qianfoshan Hospital, Jinan, China
| | - J Wang
- Department of Gerontology, The First Affiliated Hospital of Shandong First Medical University and Shandong Provincial Qianfoshan Hospital, Jinan, China
| | - D Lu
- Department of Respiratory, The First Affiliated Hospital of Shandong First Medical University and Shandong Provincial Qianfoshan Hospital, Shandong Institute of Respiratory Diseases, Shandong Institute of Anesthesia and Respiratory Critical Medicine, Jinan, China
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11
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Wang J, Han F, Yang Y, Ma Y, Wu Y, Han Z, Xie X, Dai J, Bi N, Wang L. Effect of Segmental Abutting Esophagus-Sparing Technique to Reduce Severe Esophagitis in Limited-Stage Small-Cell Lung Cancer Patients Treated with Concurrent Hypofractionated Thoracic Radiation and Chemotherapy. Int J Radiat Oncol Biol Phys 2023; 117:e70-e71. [PMID: 37786054 DOI: 10.1016/j.ijrobp.2023.06.802] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/04/2023]
Abstract
PURPOSE/OBJECTIVE(S) To evaluate the effect of segmental abutting esophagus-sparing (SAES) radiotherapy to reduce severe (G3+) acute esophagitis from 20% to 5% in patients with limited-stage small cell lung cancer (LS-SCLC) treated with concurrent chemoradiotherapy. MATERIALS/METHODS Patients with a clinical target volume (CTV) ≤1 cm close to the esophagus were enrolled in the experimental arm (45 Gy in 3 Gy daily fractions in 3 weeks) of an ongoing phase III randomized clinical trial (NCT02675088), which enrolled patients with histologically confirmed SCLC and clinically staged as LS or I-IIIB (AJCC 7th). This trial was designed to determine whether HYPO TRT (45 Gy in 3 Gy QD, experimental arm) has the same efficacy as CF TRT (60 Gy in 2 Gy QD, controlled arm) in patients with LS-SCLC. The whole esophagus was divided into the involved esophagus and abutting esophagus (AE) to receive different dose limitations according to the distance from the edge of the CTV. The primary endpoint was grade ≥ 3 acute esophagitis. RESULTS From 1 May 2021 to 30 April 2022, 30 patients were enrolled and completed four cycles of planned chemotherapy and radiotherapy. Our patient population was predominantly male (66.7% men vs. 33.3% women), with a median age of 62 years. A majority of patients presented with Stage N2-3 (90.0%) and T2-4 (76.7%), in which 4 patients had ultracentral-located primary tumors. With the SAES technique, all dosimetric parameters were significantly reduced for the whole esophagus and AE. The maximal and mean dose of the esophagus (47.4±1.9 Gy and 13.5 ± 5.8 Gy, respectively) and AE (42.9±2.3 Gy and 8.6 ± 3.6 Gy, respectively) in the SAES plan were significantly lower than those (esophagus 48.0±1.9 Gy and 14.7± 6.1 Gy, AE 45.1±2.4 Gy and 9.8± 4.2 Gy, respectively) in the non-SAES plan. After the follow-up of more than 7 months (range, 7.0-18.1 months) for all patients, only one patient (3.3%, 95% CI 0.1%-17.2%) experienced grade 3 acute esophagitis and no grade 4-5 acute esophagitis happened (Table 3). For late toxicities, one patient suffered sustained grade 1 late esophagitis and all others had no symptoms of esophagitis. The rate of radiation pneumonitis was very low, with one grade 3 event and no grade 4-5 event. Twelve (40.0%) patients had G3+ hematologic toxic events, including 2 patients with febrile neutropenia. The 1-year OS, LRFS, DMFS and PFS was 96.4%, 88.7%, 78.4% and 64.3%, respectively. No patient developed local recurrence in the abutting esophagus-sparing region. CONCLUSION SAES radiotherapy has significant dosimetric advantages compared with standard radiotherapy, which are successfully translated into clinical benefits for patients with LS-SCLC treated with 45 Gy in 3 Gy daily fractions. This may facilitate dose escalation for TRT in LS-SCLC patients.
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Affiliation(s)
- J Wang
- Department of Radiation Oncology, National Cancer Center/National Clinical Research Center for Cancer/Cancer Hospital, Chinese Academy of Medical Sciences (CAMS) and Peking Union Medical College (PUMC), Beijing, China
| | - F Han
- National Cancer Center/National Clinical Research Center for Cancer/Cancer Hospital, Chinese Academy of Medical Sciences & Peking Union Medical College, Beijing, China
| | - Y Yang
- Department of Radiation Oncology, National Cancer Center/National Clinical Research Center for Cancer/Cancer Hospital, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing, China
| | - Y Ma
- Department of Radiation Oncology, National Cancer Center/National Clinical Research Center for Cancer/Cancer Hospital, Chinese Academy of Medical Sciences (CAMS) and Peking Union Medical College (PUMC), Beijing, China
| | - Y Wu
- Department of Radiation Oncology, National Cancer Center/National Clinical Research Center for Cancer/Cancer Hospital, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing, China
| | - Z Han
- National Cancer Center/National Clinical Research Center for Cancer/Cancer Hospital, Chinese Academy of Medical Sciences & Peking Union Medical College, Beijing, China
| | - X Xie
- National Cancer Center/National Clinical Research Center for Cancer/Cancer Hospital, Chinese Academy of Medical Sciences & Peking Union Medical College, Beijing, China
| | - J Dai
- Department of Radiation Oncology, National Cancer Center/National Clinical Research Center for Cancer/Cancer Hospital, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing, China
| | - N Bi
- Cancer Hospital Academy of Medical Sciences, Beijing, China
| | - L Wang
- Department of Radiation Oncology, National Cancer Center/National Clinical Research Center for Cancer/Cancer Hospital, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing, China, Beijing, China
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12
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Wang H, Liu CH, Han Z, Li FH, Hao CF. [Establishment of hysteroscopic scoring system of chronic endometritis and correlative analysis with pregnancy outcomes of in vitro fertilization-embryo transfer in infertile patients]. Zhonghua Yi Xue Za Zhi 2023; 103:1842-1848. [PMID: 37357190 DOI: 10.3760/cma.j.cn112137-20221025-02225] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Subscribe] [Scholar Register] [Indexed: 06/27/2023]
Abstract
Objective: To establish a hysteroscopic chronic endometritis (hCE) scoring system for patients with chronic endometritis, and observe the correlation of hCE score with in vitro fertilization-embryo transfer (IVF-ET) pregnancy outcomes in infertile women. Methods: The study retrospectively investigated the correlation of morphologic features and hCE score with pregnancy outcomes during IVF-ET in infertile women with CE (n=429) at Yantai Yuhuangding Hospital between January 2017 and September 2018. The clinical pregnancy rate and live birth rate with different score levels (1-3,4-7 and 8-14) after IVF-ET treatment were analyzed. Multivariate regression analysis was performed to adjust for confounding factors. The correlation and regression between hCE score and pregnancy outcomes was analyzed by curve fitting. Results: The age of 429 patients [M(Q1, Q3)] was 31 (29, 35) years. There were 50.6% (217 cases), 35.4% (152 cases), and 14.0% (60 cases) of patients with hCE score of 1-3, 4-7, and 8-14, respectively. The pregnancy rates of the three groups were 60.8% (132 cases), 44.7% (68 cases) and 16.7% (10 cases), P<0.001; The live birth rates were 51.2% (111 cases), 36.8% (56 cases) and 13.3% (8 cases), respectively (P<0.001). Compared with patients with hCE of 1-3, pregnancy rates in those with hCE of 4-7 and 8-14 were lower, and the OR values were 0.521 (0.342-0.793) and 0.129 (0.062-0.268). The live birth rates in patients with hCE of 4-7 and 8-14 were lower than that in patients with hCE of 1-3, and the OR values were 0.570 (0.372-0.873) and 0.162 (0.073-0.360), all P<0.05. Quadratic curve fitting results showed that clinical pregnancy rate and live birth rate decreased with the increase of hCE score. Conclusions: With the increase of hCE score, the clinical pregnancy rate and live birth rate of patients gradually decrease. hCE 4 is an important cut-off threshold significantly affecting the pregnancy outcome.
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Affiliation(s)
- H Wang
- Department of Reproduction, Yantaishan Hospital, Yantai 264003, China
| | - C H Liu
- Department of Reproduction, Yantaishan Hospital, Yantai 264003, China
| | - Z Han
- Department of Reproduction, Yantaishan Hospital, Yantai 264003, China
| | - F H Li
- Department of Reproduction, Yantai Yuhuangding Hospital, Yantai 264003, China
| | - C F Hao
- Department of Reproduction, Qingdao Women and Children's Hospital, Qingdao 266605, China
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13
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Yang SY, Han Z. [Research progress on the effect of cochlear hearing loss on central auditory pathway]. Zhonghua Er Bi Yan Hou Tou Jing Wai Ke Za Zhi 2023; 58:510-514. [PMID: 37151001 DOI: 10.3760/cma.j.cn115330-20220811-00496] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Grants] [Subscribe] [Scholar Register] [Indexed: 05/09/2023]
Affiliation(s)
- S Y Yang
- Department of Otorhinolaryngology, Huadong Hospital Affiliated to Fudan University, Shanghai 200040, China
| | - Z Han
- Department of Otorhinolaryngology, Huadong Hospital Affiliated to Fudan University, Shanghai 200040, China
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Han Z, Liu S, Cao J, Yue X, Shao JH. A review of oil and water retention in emulsified meat products: The mechanisms of gelation and emulsification, the application of multi-layer hydrogels. Crit Rev Food Sci Nutr 2023:1-17. [PMID: 37039082 DOI: 10.1080/10408398.2023.2199069] [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] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/12/2023]
Abstract
Emulsified meat products are key deep-processing products due to unique flavor and high nutritional value. Myosin dissolves, and protein aggregation and heat-induced gelation occur after myosin unfolds and hydrophobic groups are exposed. Myosin could form interfacial protein membranes and wrap fat globules. Emulsified fat globules may be filled in heat-induced gel networks. Therefore, this review intends to discuss the influences of heat-induced gelation and interfacial adsorption behavior on oil and water retention. Firstly, the mechanism of heat-induced gelation was clarified from the perspective of protein conformation and micro-structure. Secondly, the mechanism of emulsification stability and its factors affecting interfacial adsorption were demonstrated as well as limitations and challenges. Finally, the structure characteristics and application of multi-layer hydrogels in the gelation and emulsification were clarified. It could conclude that the characteristic morphology, spatial conformation and structure adjustment affected heat-induced gelation and interfacial adsorption behavior. Spatial conformation and microstructure were adjusted to improve the oil and water retention by pH, ionic strength, amino acid, oil phase characteristic and protein interaction. Multi-layer hydrogels facilitated oil and water retention. The comprehensive review of gelation and emulsification mechanisms could promote the development of meat products and improvement of meat processing technology.
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Affiliation(s)
- Zongyuan Han
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, PR China
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
| | - Shucheng Liu
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
| | - Jinxuan Cao
- College of Food and Health, Beijing Technology and Business University, Beijing, PR China
| | - Xiqing Yue
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, PR China
| | - Jun-Hua Shao
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, PR China
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Liu Y, Wang C, Hu J, Han Z. Aneurysmal bone cyst of the temporal bone presenting with reversible vestibular impairment. J Laryngol Otol 2023; 137:462-466. [PMID: 36093932 DOI: 10.1017/s0022215122002006] [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] [Indexed: 02/07/2023]
Abstract
BACKGROUND Aneurysmal bone cysts are expansile benign lesions associated with compressive destruction and obscure pathogenesis. The most common sites of temporal bone involvement are the petrous apex, squamous portions and mastoid. CASE REPORT This paper reports a right temporal aneurysmal bone cyst in a 51-year-old man who presented clinically with facial palsy, and hearing loss and impaired vestibular function. Magnetic resonance imaging and computed tomography findings were consistent with a diagnosis of aneurysmal bone cyst. Inter-operative findings showed that the lesion had caused compressive damage to the internal auditory canal. Following surgical excision, the patient experienced vertigo, indicating recovery of vestibular function. Follow-up imaging revealed complete resection without clinical recurrence. CONCLUSION To our knowledge, this is the first report of aneurysmal bone cyst invasion of the inner auditory canal. Our clinical experience indicates that vestibular nerve damage recovery is relatively uncommon. This case report will hopefully inform future studies.
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Affiliation(s)
- Y Liu
- Department of Otorhinolaryngology Head and Neck Surgery, Huadong Hospital of Fudan University, Shanghai, China
| | - C Wang
- ENT Department, People's Hospital of Zhangye, Hexi University, Zhangye, China
| | - J Hu
- Department of Otorhinolaryngology Head and Neck Surgery, Huadong Hospital of Fudan University, Shanghai, China
| | - Z Han
- Department of Otorhinolaryngology Head and Neck Surgery, Huadong Hospital of Fudan University, Shanghai, China
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Ogunkunle CO, Balogun GY, Olatunji OA, Han Z, Adeleye AS, Awe AA, Fatoba PO. Foliar application of nanoceria attenuated cadmium stress in okra (Abelmoschus esculentus L.). J Hazard Mater 2023; 445:130567. [PMID: 37055974 DOI: 10.1016/j.jhazmat.2022.130567] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/05/2022] [Revised: 11/22/2022] [Accepted: 12/05/2022] [Indexed: 06/19/2023]
Abstract
Foliar application of nanoparticles (NPs) as a means for ameliorating abiotic stress is increasingly employed in crop production. In this study, the potential of CeO2-NPs as stress suppressants for cadmium (Cd)-stressed okra (Abelmoschus esculentus) plants was investigated, using two cycles of foliar application of CeO2-NPs at 200, 400, and 600 mg/l. Compared to untreated stressed plants, Cd-stressed plants treated with CeO2-NPs presented higher pigments (chlorophyll a and carotenoids). In contrast, foliar applications did not alter Cd root uptake and leaf bioaccumulation. Foliar CeO2-NPs application modulated stress enzymes (APX, SOD, and GPx) in both roots and leaves of Cd-stressed plants, and led to decreases in Cd toxicity in plant's tissues. In addition, foliar application of CeO2-NPs in Cd-stressed okra plants decreased fruit Cd contents, and improved fruit mineral elements and bioactive compounds. The infrared spectroscopic analysis of fruit tissues showed that foliar-applied CeO2-NPs treatments did not induce chemical changes but induced conformational changes in fruit macromolecules. Additionally, CeO2-NPs applications did not alter the eating quality indicator (Mg/K ratio) of okra fruits. Conclusively, the present study demonstrated that foliar application of CeO2-NPs has the potential to ameliorate Cd toxicity in tissues and improve fruits of okra plants.
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Affiliation(s)
- C O Ogunkunle
- Environmental Botany unit, Department of Plant Biology, University of Ilorin, Ilorin, Nigeria.
| | - G Y Balogun
- Environmental Botany unit, Department of Plant Biology, University of Ilorin, Ilorin, Nigeria
| | - O A Olatunji
- Department of Plant Biology, Faculty of Basic and Applied Sciences, Osun State University, Osogbo, Nigeria
| | - Z Han
- Department of Civil and Environmental Engineering, University of California, Irvine, 92697-2175 CA, USA
| | - A S Adeleye
- Department of Civil and Environmental Engineering, University of California, Irvine, 92697-2175 CA, USA
| | - A A Awe
- Department of Conservation and Marine Sciences, Cape Peninsula University of Technology, Cape Town, South Africa
| | - P O Fatoba
- Environmental Botany unit, Department of Plant Biology, University of Ilorin, Ilorin, Nigeria
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Zhong H, Wei S, Kang M, Sun Q, Xia Q, Wang Z, Han Z, Liu Y, Liu M, Liu S. Effects of different storage conditions on microbial community and quality changes of greater amberjack (Seriola dumerili) fillets. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114640] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/08/2023]
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18
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Zheng O, Sun Q, Dong A, Han Z, Wang Z, Wei S, Xia Q, Liu Y, Ji H, Liu S. Gelation Process Optimization of Shrimp Surimi Induced by Dense Phase Carbon Dioxide and Quality Evaluation of Gel. Foods 2022; 11:foods11233807. [PMID: 36496615 PMCID: PMC9739194 DOI: 10.3390/foods11233807] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2022] [Revised: 11/15/2022] [Accepted: 11/18/2022] [Indexed: 11/29/2022] Open
Abstract
Dense phase carbon dioxide (DPCD) is a new non-thermal method to induce surimi gel. However, the gel quality is affected by many factors, such as DPCD treatment time, temperature, and pressure, which makes it complicated to determine its operating parameters. Box-Behnken and backward linear regression were used to optimize the conditions (temperature, pressure, and treatment time) of DPCD-induced shrimp surimi gel formation, and a model between shrimp surimi gel strength and treatment conditions was developed and validated in the present study. Meanwhile, the heat-induced method was used as a control to analyze the effect of DPCD on the quality of shrimp surimi gel in the present study. The results showed that DPCD treatment affected the strength of shrimp surimi gel significantly, and the pressure of DPCD had the greatest influence on the gel strength of shrimp surimi, followed by time and temperature. When the processing pressure was 30 MPa, the temperature was 55 °C, and the treatment time was 60 min, the gel strength of the shrimp surimi was as high as 197.35 N·mm, which was not significantly different from the simulated value of 198.28 N mm (p > 0.05). The results of the gel quality properties showed that, compared with the heat-induced method, DPCD reduced the nutrient and quality loss of the shrimp surimi gel, and increased the gel strength and gel water-holding capacity. The results of low-field nuclear magnet resonance showed that DPCD increased the binding capacity of shrimp surimi to bound water and immobilized water, and reduced their losses. Gel microstructure further demonstrated that DPCD could improve shrimp surimi gelation properties, characterized by a finer and uniformly dense gel network structure. In summary, DPCD is a potential method for inducing shrimp surimi to form a suitable gel. The prediction model established in this study between DPCD treatment temperature, pressure, time, and gel strength can provide a reference for the production of shrimp surimi by DPCD.
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Affiliation(s)
- Ouyang Zheng
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Qinxiu Sun
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang 222005, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Andi Dong
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Zongyuan Han
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Zefu Wang
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Shuai Wei
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Qiuyu Xia
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Yang Liu
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Hongwu Ji
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Shucheng Liu
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
- Correspondence: ; Tel.: +86-0759-238-3143
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Xuan J, Wang Z, Xia Q, Luo T, Mao Q, Sun Q, Han Z, Liu Y, Wei S, Liu S. Comparative Lipidomics Profiling of Acylglycerol from Tuna Oil Selectively Hydrolyzed by Thermomyces Lanuginosus Lipase and Candida Antarctica Lipase A. Foods 2022; 11:foods11223664. [PMID: 36429256 PMCID: PMC9689481 DOI: 10.3390/foods11223664] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2022] [Revised: 11/08/2022] [Accepted: 11/12/2022] [Indexed: 11/18/2022] Open
Abstract
Lipase hydrolysis is an effective method to develop different functional types of lipids. In this study, tuna oil was partially hydrolyzed at 30% and 60% by Thermomyces lanuginosus lipase (TL 100 L) and Candida Antarctica lipase A (ADL), respectively, to obtain lipid-modified acylglycerols. The lipidomic profiling of the acylglycerols was investigated by UPLC-Q-TOF-MS and GC-MS to clarify the lipid modification effect of these two lipases on tuna oil. The results showed that 247 kinds of acylglycerols and 23 kinds of fatty acids were identified in the five samples. In the ADL group, the content of triacylglycerols (TAG) and diacylglycerols (DAG) increased by 4.93% and 114.38%, respectively, with an increase in the hydrolysis degree (HD), while there was a decreasing trend in the TL 100 L group. TL 100 L had a better enrichment effect on DHA, while ADL was more inclined to enrich EPA and hydrolyze saturated fatty acids. Cluster analysis showed that the lipids obtained by the hydrolysis of TL 100 L and ADL were significantly different in the cluster analysis of TAG, DAG, and monoacylglycerols (MAG). TL 100 L has strong TAG selectivity and a strong ability to hydrolyze acylglycerols, while ADL has the potential to synthesize functional lipids containing omega-3 PUFAs, especially DAG.
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Affiliation(s)
- Junyong Xuan
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Zefu Wang
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Qiuyu Xia
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
- Correspondence:
| | - Tingyu Luo
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Qingya Mao
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Qinxiu Sun
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Zongyuan Han
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Yang Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Shuai Wei
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Shucheng Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
- Guangdong Laboratory of Southern Marine Science and Engineering (Zhanjiang), Zhanjiang 524088, China
- Collaborative Innovation Center for Key Technology of Marine Food Deep Processing, Dalian University of Technology, Dalian 116034, China
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20
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Ali A, Wei S, Ali A, Khan I, Sun Q, Xia Q, Wang Z, Han Z, Liu Y, Liu S. Research Progress on Nutritional Value, Preservation and Processing of Fish-A Review. Foods 2022; 11:foods11223669. [PMID: 36429260 PMCID: PMC9689683 DOI: 10.3390/foods11223669] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 11/09/2022] [Accepted: 11/13/2022] [Indexed: 11/18/2022] Open
Abstract
The global population has rapidly expanded in the last few decades and is continuing to increase at a rapid pace. To meet this growing food demand fish is considered a balanced food source due to their high nutritious value and low cost. Fish are rich in well-balanced nutrients, a good source of polyunsaturated fatty acids and impose various health benefits. Furthermore, the most commonly used preservation technologies including cooling, freezing, super-chilling and chemical preservatives are discussed, which could prolong the shelf life. Non-thermal technologies such as pulsed electric field (PEF), fluorescence spectroscopy, hyperspectral imaging technique (HSI) and high-pressure processing (HPP) are used over thermal techniques in marine food industries for processing of most economical fish products in such a way as to meet consumer demands with minimal quality damage. Many by-products are produced as a result of processing techniques, which have caused serious environmental pollution. Therefore, highly advanced technologies to utilize these by-products for high-value-added product preparation for various applications are required. This review provides updated information on the nutritional value of fish, focusing on their preservation technologies to inhibit spoilage, improve shelf life, retard microbial and oxidative degradation while extending the new applications of non-thermal technologies, as well as reconsidering the values of by-products to obtain bioactive compounds that can be used as functional ingredients in pharmaceutical, cosmetics and food processing industries.
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Affiliation(s)
- Ahtisham Ali
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, Guangdong Provincial Engineering Technology Research Centre of Seafood, Zhanjiang 524088, China
| | - Shuai Wei
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, Guangdong Provincial Engineering Technology Research Centre of Seafood, Zhanjiang 524088, China
- Correspondence: (S.W.); (S.L.)
| | - Adnan Ali
- Livestock & Dairy Development Department, Abbottabad 22080, Pakistan
| | - Imran Khan
- Department of Food Science and Technology, The University of Haripur, Haripur 22620, Pakistan
| | - Qinxiu Sun
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, Guangdong Provincial Engineering Technology Research Centre of Seafood, Zhanjiang 524088, China
| | - Qiuyu Xia
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, Guangdong Provincial Engineering Technology Research Centre of Seafood, Zhanjiang 524088, China
| | - Zefu Wang
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, Guangdong Provincial Engineering Technology Research Centre of Seafood, Zhanjiang 524088, China
| | - Zongyuan Han
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, Guangdong Provincial Engineering Technology Research Centre of Seafood, Zhanjiang 524088, China
| | - Yang Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, Guangdong Provincial Engineering Technology Research Centre of Seafood, Zhanjiang 524088, China
| | - Shucheng Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, Guangdong Provincial Engineering Technology Research Centre of Seafood, Zhanjiang 524088, China
- Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
- Correspondence: (S.W.); (S.L.)
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21
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Ali A, Wang J, Khan I, Wei S, Sun Q, Xia Q, Wang Z, Han Z, Liu S. Physicochemical parameters and nutritional profile of back and abdomen muscle of fresh golden pompano ( Trachinotus ovatus) and hybrid grouper ( Epinephelus lanceolatus × Epinephelus fuscoguttatus). Food Sci Nutr 2022; 11:1024-1039. [PMID: 36789046 PMCID: PMC9922150 DOI: 10.1002/fsn3.3139] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2022] [Revised: 08/27/2022] [Accepted: 11/01/2022] [Indexed: 11/16/2022] Open
Abstract
Golden pompano (Trachinotus ovatus) and hybrid grouper (Epinephelus lanceolatus × Epinephelus fuscoguttatus) has widely been distributed in China and Southeast Asian countries with great commercial importance. In this study, the nutritional profiles, chemical and physical parameters of back and abdomen muscles were determined. Significantly different (p < .05) proximate compositions were found in two fish muscles. The contents of water-soluble protein, salt-soluble protein, and non-nitrogenous protein were higher in the golden pompano while salt-insoluble proteins were higher in the hybrid grouper. The main minerals found were K (3700.56-4495.57 μg/g) followed by P > Na > Mg > and Ca, respectively. Fatty acids contents consisted of polyunsaturated fatty acids ranging from 29.40% to 43.09% and saturated fatty acids 28.33% to 39.61%. The muscles were rich in n-3 PUFAs with n-6/n-3 ratio of 1.36%-2.96% in the back and abdomen. On the other hand, total amino acid and non-essential amino acid contents were found higher in the hybrid grouper while essential amino acid and delicious amino acid contents were higher in the golden pompano. Glutamic acid was the most predominant amino acid. The amino acid scores (AAS) of six amino acids were close to 1.00, whereas lysine showed the highest AAS while tryptophan was the most limited essential amino acid in all muscles, respectively. These results indicated golden pompano and hybrid grouper exhibited a varied nutritional composition and offered a good nutritional profile.
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Affiliation(s)
- Ahtisham Ali
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Centre of SeafoodKey Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, College of Food Science and Technology, Guangdong Ocean UniversityZhanjiangChina,Southern Marine Science and Engineering Guangdong LaboratoryZhanjiangChina
| | - Jinfang Wang
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Centre of SeafoodKey Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, College of Food Science and Technology, Guangdong Ocean UniversityZhanjiangChina,Southern Marine Science and Engineering Guangdong LaboratoryZhanjiangChina
| | - Imran Khan
- Department of Food Science and TechnologyThe University of HaripurHaripurKhyber PakhtunkhwaPakistan
| | - Shuai Wei
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Centre of SeafoodKey Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, College of Food Science and Technology, Guangdong Ocean UniversityZhanjiangChina,Southern Marine Science and Engineering Guangdong LaboratoryZhanjiangChina
| | - Qinxiu Sun
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Centre of SeafoodKey Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, College of Food Science and Technology, Guangdong Ocean UniversityZhanjiangChina,Southern Marine Science and Engineering Guangdong LaboratoryZhanjiangChina
| | - Qiuyu Xia
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Centre of SeafoodKey Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, College of Food Science and Technology, Guangdong Ocean UniversityZhanjiangChina,Southern Marine Science and Engineering Guangdong LaboratoryZhanjiangChina
| | - Zefu Wang
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Centre of SeafoodKey Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, College of Food Science and Technology, Guangdong Ocean UniversityZhanjiangChina,Southern Marine Science and Engineering Guangdong LaboratoryZhanjiangChina
| | - Zongyuan Han
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Centre of SeafoodKey Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, College of Food Science and Technology, Guangdong Ocean UniversityZhanjiangChina,Southern Marine Science and Engineering Guangdong LaboratoryZhanjiangChina
| | - Shucheng Liu
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Centre of SeafoodKey Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, College of Food Science and Technology, Guangdong Ocean UniversityZhanjiangChina,Southern Marine Science and Engineering Guangdong LaboratoryZhanjiangChina,Collaborative Innovation Centre of Seafood Deep ProcessingDalian Polytechnic UniversityDalianChina
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Han Z, Feng M, Wu X, Su C, Yuan YC, Qin H, Zain J, Akilov O, Rosen ST, Querfeld C. Dual blocking of CD47 and PD-L1 increases innate and adaptive immune responses in CTCL. Eur J Cancer 2022. [DOI: 10.1016/s0959-8049(22)00552-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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23
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Lu S, Fang J, Li X, Cao L, Zhou J, Guo Q, Liang Z, Cheng Y, Jiang L, Yang N, Han Z, Shi J, Chen Y, Xu H, Zhang H, Chen G, Ma R, Sun S, Fan Y, Weiguo S. 2MO Final OS results and subgroup analysis of savolitinib in patients with MET exon 14 skipping mutations (METex14+) NSCLC. Ann Oncol 2022. [DOI: 10.1016/j.annonc.2022.02.011] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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24
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Han Z, Gangwar L, Magnuson E, Etheridge ML, Bischof JC, Choi J, Pringle CO. Supplemented phase diagrams for vitrification CPA cocktails: DP6, VS55 and M22. Cryobiology 2022; 106:113-121. [PMID: 35276219 DOI: 10.1016/j.cryobiol.2022.02.005] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 02/24/2022] [Accepted: 02/25/2022] [Indexed: 11/03/2022]
Abstract
DP6, VS55 and M22 are the most commonly used cryoprotective agent (CPA) cocktails for vitrification experiments in tissues and organs. However, complete phase diagrams for the three CPAs are often unavailable or incomplete (only available for full strength CPAs) thereby hampering optimization of vitrification and rewarming procedures. In this paper, we used differential scanning calorimetry (DSC) to measure the transition temperatures including heterogeneous nucleation temperatures (Thet), glass transition temperatures (Tg), rewarming phase crystallization (devitrification and/or recrystallization) temperatures (Td) and melting temperatures (Tm) while cooling or warming the CPA sample at 5 °C/min and plotted the obtained transition temperatures for different concentrations of CPAs into the phase diagrams. We also used cryomicroscopy cooling or warming the sample at the same rate to record the ice crystallization during the whole process, and we presented the cryomicroscopic images at the transition temperatures, which agreed with the DSC presented phenomena.
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Affiliation(s)
- Z Han
- Department of Mechanical Engineering, University of Minnesota, 111 Church St., Minneapolis, MN, 55455, USA
| | - L Gangwar
- Department of Mechanical Engineering, University of Minnesota, 111 Church St., Minneapolis, MN, 55455, USA
| | - E Magnuson
- Department of Mechanical Engineering, University of Minnesota, 111 Church St., Minneapolis, MN, 55455, USA
| | - M L Etheridge
- Department of Mechanical Engineering, University of Minnesota, 111 Church St., Minneapolis, MN, 55455, USA
| | - J C Bischof
- Department of Mechanical Engineering, Department of Biomedical Engineering, University of Minnesota, 111 Church St., Minneapolis, MN, 55455, USA.
| | - J Choi
- Department of Engineering Technologies, Safety, and Construction, Central Washington University, 400 E. University Way, Ellensburg, WA, 98926, USA.
| | - C O Pringle
- Department of Engineering Technologies, Safety, and Construction, Central Washington University, 400 E. University Way, Ellensburg, WA, 98926, USA
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25
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Han Z, Zhang B, Li T. Differential Gene Expression Analysis of Carboplatin Treatment for Oral Squamous Cell Carcinoma. Indian J Pharm Sci 2022. [DOI: 10.36468/pharmaceutical-sciences.spl.495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
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26
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Koenig J, Cagney D, Huynh E, Boyle S, Lee H, Williams C, Han Z, Leeman J, Mak R, Mancias J, Singer L. Target Coverage, Organ at Risk Metrics, and Tumor Control for Metastases to the Pancreas Treated With Adaptive MR-Guided Stereotactic Body Radiation Therapy. Int J Radiat Oncol Biol Phys 2021. [DOI: 10.1016/j.ijrobp.2021.07.1327] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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27
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Roberts H, Shin K, Catalano P, Huynh E, Williams C, Han Z, Vastola M, Ampofo N, Leeman J, Mamon H, Mancias J, Lam M, Martin N, Huynh M, Mak R, Singer L, Cagney D. A Prospective Clinical Trial Evaluating Stereotactic Magnetic Resonance Guided Adaptive Radiation Therapy (SMART) for Pancreatic Cancer. Int J Radiat Oncol Biol Phys 2021. [DOI: 10.1016/j.ijrobp.2021.07.429] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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28
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Roberts H, Huynh E, Williams C, Han Z, Vastola M, Ampofo N, Leeman J, Mamon H, Mancias J, Lam M, Martin N, Huynh M, Mak R, Singer L, Cagney D. Impact of Stereotactic MR-Guided Adaptive Radiation Therapy on Early Clinical and Dosimetric Outcomes in Patients With Pancreatic Cancer. Int J Radiat Oncol Biol Phys 2021. [DOI: 10.1016/j.ijrobp.2021.07.430] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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29
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Yang D, Brennan V, Huynh E, Williams C, Han Z, Ampofo N, Vastola M, Leeman J, Mak R, Singer L, Cagney D, Huynh M. Stereotactic Magnetic Resonance Guided Adaptive Radiation Therapy for Abdominopelvic Metastases. Int J Radiat Oncol Biol Phys 2021. [DOI: 10.1016/j.ijrobp.2021.07.1339] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Wang J, Wang Z, Wu L, Li B, Cheng Y, Li X, Wang X, Han L, Wu X, Fan Y, Yu Y, Lv D, Shi J, Huang J, Zhou S, Han B, Sun G, Guo Q, Ji Y, Zhu X, Hu S, Zhang W, Wang Q, Jia Y, Wang Z, Song Y, Wu J, Shi M, Li X, Han Z, Liu Y, Yu Z, Liu A, Wang X, Zhou C, Zhong D, Miao L, Zhang Z, Zhao H, Yang J, Wang D, Wang Y, Li Q, Zhang X, Ji M, Yang Z, Cui J, Gao B, Wang B, Liu H, Nie L, He M, Jin S, Gu W, Shu Y, Zhou T, Feng J, Yang X, Huang C, Zhu B, Yao Y, Wang Y, Kang X, Yao S, Keegan P. MA13.08 CHOICE-01: A Phase 3 Study of Toripalimab Versus Placebo in Combination With First-Line Chemotherapy for Advanced NSCLC. J Thorac Oncol 2021. [DOI: 10.1016/j.jtho.2021.08.181] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Han Z, Li X, Liu Y, Yue X, Wu Z, Shao JH. The evolution of pork myosin aggregates and the relationship between aggregation modes and microstructures of O/W emulsions. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106825] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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32
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Liu M, Xie J, Tan C, Ruan X, Wang Z, Luo X, Lin J, Xiang L, Li A, Han Z, Liu S. [Japan narrow-band imaging Expert Team type 2B colorectal cancer: consistency between endoscopic prediction and pathological diagnosis]. Nan Fang Yi Ke Da Xue Xue Bao 2021; 41:942-946. [PMID: 34238749 DOI: 10.12122/j.issn.1673-4254.2021.06.19] [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] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Abstract
OBJECTIVE To explore the potential factors that affect the accuracy of endoscopic diagnosis for Japan narrow-band imaging (NBI) Expert Team (JNET) type 2B colorectal lesions. OBJECTIVE The clinical data were collected from 261 patients with JNET type 2B colorectal lesions diagnosed in Nanfang Hospital between July, 2018 and July, 2021. We analyzed the macroscopic type, size, location or pit pattern classification of the lesions for their potential influence of the diagnostic accuracy of JNET type 2B lesions. OBJECTIVE The 261 lesions included 91 low-grade intramucosal neoplasia lesions (34.9%), 132 high-grade intramucosal neoplasia lesions (50.6%), 13 submucosal invasive cancer lesions (5.0%), and 25 deep submucosal invasive cancer lesions (9.6%). The coincidence rate between endoscopic prediction and pathological diagnosis of these lesions was 55.6% (145/ 261). The macroscopic type and size of the lesions were significantly associated with the diagnostic accuracy of JNET type 2B lesions (P < 0.001). There was a significant difference in the diagnostic accuracy among the lesions with different pit pattern types (P < 0.001). OBJECTIVE Both the macroscopic type and size affect the accuracy of endoscopic diagnosis of JNET type 2B colorectal lesions. JNET classification combined with pit pattern types can have better accuracy in predicting the pathological diagnosis of these lesions.
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Affiliation(s)
- M Liu
- Department of Gastroenterology, Nanfang Hospital, Southern Medical University, Guangzhou 510515, China
| | - J Xie
- First Clinical Medical College of Southern Medical University, Guangzhou 510515, China
| | - C Tan
- Department of Endoscopy, First Hospital of Hunan University of Chinese Medicine, Changsha 410208, China
| | - X Ruan
- Department of Gastroenterology, Nanfang Hospital, Southern Medical University, Guangzhou 510515, China
| | - Z Wang
- Department of Gastroenterology, Nanfang Hospital, Southern Medical University, Guangzhou 510515, China
| | - X Luo
- Department of Gastroenterology, Nanfang Hospital, Southern Medical University, Guangzhou 510515, China
| | - J Lin
- Department of Gastroenterology, Longgang District People's Hospital, Shenzhen 518172, China
| | - L Xiang
- Department of Gastroenterology, Longgang District People's Hospital, Shenzhen 518172, China
| | - A Li
- Department of Gastroenterology, Nanfang Hospital, Southern Medical University, Guangzhou 510515, China
| | - Z Han
- Department of Gastroenterology, Nanfang Hospital, Southern Medical University, Guangzhou 510515, China
| | - S Liu
- Department of Gastroenterology, Nanfang Hospital, Southern Medical University, Guangzhou 510515, China
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Han Z, Ding J, Cheng X, Hsieh YL, Wang CJ, Wang JY, Yang JM, Cong N, Chi FL. SGN nerve filaments develop synapses with IHCs earlier than with OHCs in C57BL/6 mouse inner ear. Eur Rev Med Pharmacol Sci 2021; 24:11496-11508. [PMID: 33275216 DOI: 10.26355/eurrev_202011_23791] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Abstract
OBJECTIVE To explore the connections between hair cells and spiral ganglion neurons (SGNs) during the development of the C57BL/6 mouse inner ear. MATERIALS AND METHODS The specimens of C57BL/6 mouse inner ear, from E15 (embryo day 15) to adult mouse, were collected; immunohistochemistry was employed to explore the frozen sections of specimens. RESULTS The development of cochlea starts sequentially from the basal turn to the apex turn. Morphological development of SGNs occurs mainly from E16 to P12 (postnatal day 12). Hair cells appear from E18 to P12, and inner hair cells (IHCs) develop earlier than outer hair cells (OHCs). The connections between hair cells and SGNs begin to develop during E18-P1, morphologically resemble mature synapses during P8-P12, and completely mature in adult mice. CONCLUSIONS The genesis of auditory ribbon synapse occurs from E18 to P1. Synchronized with the development of SGNs and hair cells, the functional filaments remain connected to hair cells, while the spare ones get disconnected from the surface of hair cells. Connections between SGN nerve filaments and IHCs occur earlier than those between SGN nerve filaments and OHCs.
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Affiliation(s)
- Z Han
- Department of Otology and Skull Base Surgery, Eye Ear Nose & Throat Hospital, Fudan University, Shanghai, China.
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Yang X, Han Z, Xia T, Xu Y, Wu Z. Monitoring the oxidation state evolution of unsaturated fatty acids in four microwave-treated edible oils by low-field nuclear magnetic resonance and 1H nuclear magnetic resonance. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110740] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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35
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Yu J, Xing L, Cheng G, Chen L, Dong L, Fu X, Guo Y, Han Z, Jiang D, Li J, Lin Y, Liu A, Liu J, Liu J, Liu Y, Lv D, Ma C, Ren Y, Wang S, Wang Y, Xiao C, Yan S, Yang F, Yang W, Zang A, Zhang X, Zhang Y, Zhao R, Zhou J. P21.10 Real-World Treatment Patterns in Chinese Stage III NSCLC Patients - A Prospective, Non-Interventional Study (MOOREA trial). J Thorac Oncol 2021. [DOI: 10.1016/j.jtho.2021.01.590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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36
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Beltrame G, Hemming J, Yang H, Han Z, Yang B. Effects of supplementation of sea buckthorn press cake on mycelium growth and polysaccharides of Inonotus obliquus in submerged cultivation. J Appl Microbiol 2021; 131:1318-1330. [PMID: 33556214 DOI: 10.1111/jam.15028] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2020] [Revised: 01/26/2021] [Accepted: 02/03/2021] [Indexed: 12/19/2022]
Abstract
AIMS Investigation of the influence of cultivation time and sea buckthorn press cake (Hippophaë rhamnoides) dosage on mycelium yield of Inonotus obliquus in submerged cultivation and on the yield, monomer composition, and macromolecular properties of the exopolysaccharides (EPS) from culture media and intracellular polysaccharides (IPS) extracted from mycelia. METHODS AND RESULTS Supplementation at 5 g l-1 combined with cultivation time of 250 h granted highest yield increase in mycelia (by 122%). The supplementation reduced extraction yield and decreased the molecular weight of the main IPS population. The supplementation increased production and molecular weight of EPS. The relative content of arabinose and rhamnose in EPS positively correlated with dosage of the press cake. The press cake supplementation increased the content of galacturonic acid in IPS, but not in EPS. CONCLUSION Sea buckthorn press cake is a food industry fibrous side stream with high oil content. It increases the cultivation yield of Inonotus obliquus mycelium and influences the produced polysaccharides. SIGNIFICANCE AND IMPACT OF THE STUDY Mycelium is a resource of bioactive polysaccharides, attracting the interest of nutraceutical companies. Sea buckthorn press cake is a promising supplement for increasing mycelium production. The utilization of this agricultural side stream would therefore favour circular economy.
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Affiliation(s)
- G Beltrame
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, Turku, Finland
| | - J Hemming
- Wood and Paper Chemistry, Åbo Akademi University, Turku, Finland
| | - H Yang
- Institute of Microbiology, Heilongjiang Academy of Sciences, Harbin, China
| | - Z Han
- Institute of Microbiology, Heilongjiang Academy of Sciences, Harbin, China
| | - B Yang
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, Turku, Finland
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Williams C, Huynh E, Campbell J, Penney J, Boyle S, Usta I, Sugar EN, Hacker F, Han Z, Price A, Singer L, Cagney D, Mak R. Initial Experience With Online Adaptive Radiotherapy Workflows on an MRI-guided Linear Accelerator. Int J Radiat Oncol Biol Phys 2020. [DOI: 10.1016/j.ijrobp.2020.07.2327] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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38
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Han Z, Yang X, Li X, Xiao Z, Wu Z, Shao JH. The thermal oxidation evolution and relationship of unsaturated fatty acids and characteristic functional groups in blended oils with raspberry seed oil during deep-frying process by low field nuclear magnetic resonance and 1H nuclear magnetic resonance. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110055] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Chai X, Yang Y, Wang X, Hao P, Wang L, Wu T, Zhang X, Xu X, Han Z, Wang Y. Spatial variation of the soil bacterial community in major apple producing regions of China. J Appl Microbiol 2020; 130:1294-1306. [PMID: 33012070 DOI: 10.1111/jam.14878] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2020] [Revised: 09/18/2020] [Accepted: 09/26/2020] [Indexed: 11/26/2022]
Abstract
AIMS In China, apple production areas are largely from the coastal to inland areas and across varied climate zones. However, the relationship among soil micro-organisms, environmental factors and fruit quality has not been clearly confirmed in orchards. Here we attempted to identify the variation of soil bacteria in the main apple producing regions and reveal the relationship among climatic factor, soil properties, soil bacterial community and fruit quality. METHODS AND RESULTS Sixty soil samples were collected from six main apple producing areas in China. We examined the soil bacteria using bacterial 16S rRNA gene amplicon profiling. The results show that the soil bacterial diversity of apple orchards varied from the Bohai Bay Region to the Loess Plateau Region. Proteobacteria, Acidobacteria and Actinobacteria were the predominant taxa at the phylum level for all six areas. In the Bohai Bay and the Loess Plateau region, which are the two largest apple producing areas, Proteobacteria and Actinobacteria had the highest relative abundance, respectively. Furthermore, soil bacterial diversity showed positive correlation with the mean annual temperature (MAT), soil organic matter (SOM) and pH. Excluding a direct effect on the apple fruit quality, MAT exerted an indirect influence through soil SOM and pH to alter the relative abundance of dominant taxa and shift the bacterial diversity, which affects the apple fruit titratable acids and soluble solids. CONCLUSIONS Geographic variables underlie apple orchard soil bacterial communities vary according to spatial scale. Environmental factors exert an indirect effect on apple fruit quality via shaping soil bacterial community. SIGNIFICANCE AND IMPACT OF THE STUDY This study provides a list of bacteria associated with environmental factors and the ecological attributes of their interactions in apple orchards, which will improve our ability to promote soil bacterial functional capabilities in order to reduce the fertilizer input and enhance the fruit quality.
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Affiliation(s)
- X Chai
- College of Horticulture, China Agricultural University, Beijing, P. R. China.,Key Laboratory of Biology and Genetic Improvement of Horticultural (Nutrition and Physiology), the Ministry of Agriculture and Rural Affairs, Beijing, P. R. China
| | - Y Yang
- College of Horticulture, China Agricultural University, Beijing, P. R. China.,Key Laboratory of Biology and Genetic Improvement of Horticultural (Nutrition and Physiology), the Ministry of Agriculture and Rural Affairs, Beijing, P. R. China
| | - X Wang
- College of Horticulture, China Agricultural University, Beijing, P. R. China.,Key Laboratory of Biology and Genetic Improvement of Horticultural (Nutrition and Physiology), the Ministry of Agriculture and Rural Affairs, Beijing, P. R. China
| | - P Hao
- College of Horticulture, China Agricultural University, Beijing, P. R. China.,Key Laboratory of Biology and Genetic Improvement of Horticultural (Nutrition and Physiology), the Ministry of Agriculture and Rural Affairs, Beijing, P. R. China
| | - L Wang
- College of Horticulture, China Agricultural University, Beijing, P. R. China.,Key Laboratory of Biology and Genetic Improvement of Horticultural (Nutrition and Physiology), the Ministry of Agriculture and Rural Affairs, Beijing, P. R. China
| | - T Wu
- College of Horticulture, China Agricultural University, Beijing, P. R. China.,Key Laboratory of Biology and Genetic Improvement of Horticultural (Nutrition and Physiology), the Ministry of Agriculture and Rural Affairs, Beijing, P. R. China
| | - X Zhang
- College of Horticulture, China Agricultural University, Beijing, P. R. China.,Key Laboratory of Biology and Genetic Improvement of Horticultural (Nutrition and Physiology), the Ministry of Agriculture and Rural Affairs, Beijing, P. R. China
| | - X Xu
- College of Horticulture, China Agricultural University, Beijing, P. R. China.,Key Laboratory of Biology and Genetic Improvement of Horticultural (Nutrition and Physiology), the Ministry of Agriculture and Rural Affairs, Beijing, P. R. China
| | - Z Han
- College of Horticulture, China Agricultural University, Beijing, P. R. China.,Key Laboratory of Biology and Genetic Improvement of Horticultural (Nutrition and Physiology), the Ministry of Agriculture and Rural Affairs, Beijing, P. R. China
| | - Y Wang
- College of Horticulture, China Agricultural University, Beijing, P. R. China.,Key Laboratory of Biology and Genetic Improvement of Horticultural (Nutrition and Physiology), the Ministry of Agriculture and Rural Affairs, Beijing, P. R. China
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40
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Wang HZ, Yang C, Zhang BY, Li N, Han Z, Chen F. Influence of mesenchymal stem cells on respiratory distress syndrome in newborn swines via the JAK-STAT signaling pathway. Eur Rev Med Pharmacol Sci 2020; 23:7550-7556. [PMID: 31539145 DOI: 10.26355/eurrev_201909_18872] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Abstract
OBJECTIVE Acute respiratory distress syndrome (ARDS) threatens humans' health worldwide, causing huge labor and economic cost investment. This study aims to explore whether mesenchymal stem cells (MSCs) affect RDS in newborn swines via the Janus kinase-signal transducers and activators of transcription (JAK-STAT) signaling pathway by the establishment of the model of the disease. MATERIALS AND METHODS The phosphorylation of the JAK-STAT signal transduction proteins was first detected via Western blotting to verify the regulatory effect of MSCs on RDS in newborn swines through the JAK-STAT signaling pathway. Then, the Reverse Transcription-Polymerase Chain Reaction (RT-PCR) was utilized to analyze the influences of the injection of MSCs into the blood of newborn model RDS swines on inflammatory factors in vivo. To further demonstrate the signal transduction function put forwarded, the RT-PCR and enzyme-linked immunosorbent assay (ELISA) were adopted to analyze the influences of the JAK-STAT signaling pathway inhibitor on the expression of the signature proteins of RDS in newborn swines and the changes in the inflammatory factors. RESULTS MSCs induced the phosphorylation of JAK and STAT, and they activated the JAK-STAT signal transduction of RDS in newborn swines. Compared with those in normal saline group, the interleukin (IL)-2, IL-6, IL-8, and tumor necrosis factor-α (TNF-α) expression levels in MSC group were increased, namely, MSCs substantially promoted their expression levels (p<0.05), but those of IL-10 and IL-13 were significantly decreased (p<0.05). CONCLUSIONS The inhibitor of the JAK-STAT signaling pathway can suppress the therapeutic effect of MSCs on RDS in newborn swines.
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Affiliation(s)
- H-Z Wang
- Department of Pediatrics, the People's Hospital of Zhangqiu Area, Jinan, China.
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Feng J, Shen B, Xu J, Wang Q, Ling G, Mao Y, Cai M, Yang Y, Mei J, Han Z, Wu Y, Shi L. 1455P A single-arm, open-label, prospective, multicenter study of apatinib combined with chemotherapy as second-line therapy in patients with advanced gastric cancer. Ann Oncol 2020. [DOI: 10.1016/j.annonc.2020.08.1961] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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Han Z, Bishop JC. PERSPECTIVE: Critical Cooling and Warming Rates as a Function of CPA Concentration. Cryo Letters 2020; 41:185-193. [PMID: 33988646 PMCID: PMC10186587] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
Abstract
Cryoprotective agents (CPAs) are routinely applied in cryopreservation protocols to achieve the vitrified state thereby avoiding the damaging effects of ice crystals. Once the CPA has been added, the system needs to cool at a rate ≥ critical cooling rate (CCR) to avoid ice crystallization and successfully enter the vitrified state. Subsequently, upon warming the system needs to meet or exceed a critical warming rate (CWR), often one to two orders of magnitude higher than the CCR, to avoid ice formation and return the system to physiological temperatures for use. Many experimental and theoretical studies have been published on CCRs and CWRs, and correlation for these rates as a function of concentration has been explored for some single component CPAs, but not the CPA cocktails which are commonly used in tissue and organ cryopreservation. In this paper, we summarize the available data of CCRs and CWRs for a variety of CPAs, and suggest a convenient mathematical expression for CCR and CWR that can guide general use for cryoprotective protocol, but also highlights the critical need for further study on CPA cocktails and tissue systems in which CPAs may behave differently and/or may not be fully equilibrated to the loaded CPA.
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Affiliation(s)
- Z Han
- 1Department of Mechanical Engineering, University of Minnesota, Minneapolis, USA
| | - J C Bishop
- Department of Mechanical Engineering; Department of Biomedical Engineering, University of Minnesota, Minneapolis, USA
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Gao F, Ren JY, Bi BJ, Lu LJ, Han Z, Pan YH. Double Kirschner-wires percutaneous antegrade intramedullary fixation for treatment of unstable phalangeal neck fractures in adults. J BIOL REG HOMEOS AG 2020; 34:623-627. [PMID: 32486633 DOI: 10.23812/20-07-l-44] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Key Words] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- F Gao
- Department of Hand and Foot Surgery, The Affiliated Hospital of Qingdao University; Shandong, China
| | - J Y Ren
- Department of Hand and Foot Surgery, The Affiliated Hospital of Qingdao University; Shandong, China
| | - B J Bi
- Department of Hand and Foot Surgery, The Affiliated Hospital of Qingdao University; Shandong, China
| | - L J Lu
- Department of Hand Surgery, The First Hospital of Jilin University, Jilin, China
| | - Z Han
- Department of Hand and Foot Surgery, The Affiliated Hospital of Qingdao University; Shandong, China
| | - Y H Pan
- Department of Hand and Foot Surgery, The Affiliated Hospital of Qingdao University; Shandong, China
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Han ZH, Han WN, Liu FR, Han Z, Yuan YP, Cheng ZC. Ultrafast temporal-spatial dynamics of amorphous-to-crystalline phase transition in Ge 2Sb 2Te 5 thin film triggered by multiple femtosecond laser pulses irradiation. Nanotechnology 2020; 31:115706. [PMID: 31751985 DOI: 10.1088/1361-6528/ab5a1a] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Studies have shown that the crystallization phase state of Ge2Sb2Te5 (GST) can be reversibly modulated by femtosecond (fs) laser multiple pulses, which have excellent applications in reconfigurable multi-level operation fields. In this study, the temporal-spatial crystalline evolution dynamics of amorphous GST film is investigated during two fs laser pulses excitation through a pump-probe shadowgraph imaging technique. A quasi-amorphous phase state, which is different from that in the initial as-deposited amorphous GST, is emerged through the first fs laser pulse excitation with a pulse energy lower than crystallization threshold. The experimental results reveal that a crystallization enhancement effect can be induced through the second pulse excitation based on this quasi-amorphous surface structure. The stimulative cluster generated in the quasi-amorphous reduces the amorphous-to-crystalline phase transition threshold for the second fs laser pulse irradiation. The spatially-resolved phase-transition threshold extension effect in a horizontal direction is proposed with the increasing pulse number to summarize the mechanism of the crystallization enhancement effect. The specific-grain-appearance (coarse grains and fine grains representing different phase transition approach) distributed area induced by single and double fs laser pulses irradiation are experimentally demonstrated corresponding to threshold extension theory.
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Affiliation(s)
- Z H Han
- Beijing Engineering Research Center of Applied Laser Technology, Beijing University of Technology, 100124, Beijing, People's Republic of China
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Mao L, Zhuang R, Qin L, Han Z, Huang X, Chen R, Su Y, Ge L, Yang J, Li J, Wang X. CCL18 overexpression predicts a worse prognosis in oral squamous cell carcinoma (OSCC). Neoplasma 2020; 67:700-706. [DOI: 10.4149/neo_2020_190821n802] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2019] [Accepted: 10/23/2019] [Indexed: 11/08/2022]
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Chai X, Xie L, Wang X, Wang H, Zhang J, Han Z, Wu T, Zhang X, Xu X, Wang Y. Apple rootstocks with different phosphorus efficiency exhibit alterations in rhizosphere bacterial structure. J Appl Microbiol 2019; 128:1460-1471. [PMID: 31829487 DOI: 10.1111/jam.14547] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2019] [Revised: 11/25/2019] [Accepted: 12/06/2019] [Indexed: 12/01/2022]
Abstract
AIMS The purpose of this study was to select phosphorus-efficient apple rootstocks under phosphorus deficiency and to reveal the effects of different apple rootstocks on the rhizosphere bacterial community. METHODS AND RESULTS We used 83 hybrid lines of Malus robusta Rehd. × Malling 9 (M.9) to investigate their physiological traits and the phosphorus deficiency phenotypes of leaves in response to phosphorus deficiency (0·1 mmol l-1 PO4 3- ). All the plants were cultivated in pots in the greenhouse and watered using drip irrigation. In accordance with the results of investigation, we selected the phosphorus-efficient hybrid lines (PE) and the phosphorus-inefficient hybrid lines (PI) to research their root morphology and root hairs (RH). In addition, we used Illumina MiSeq sequencing to determine the bacterial community of the rhizosphere from different rootstocks. The results showed that the PE plants had better growth characteristics and stronger root plasticity than that of the PI plants, and phosphorus deficiency can stimulate the RH growth of PE plants. There was no significant difference in the rhizosphere bacterial diversity, but we found that the bacterial community structure was significantly different at the genus levels; in addition, 89 genera were found to have significant differences between PE and PI plants, especially Bacillus. The PE rhizosphere had more abundant Bacillus compared to the PI. High positive Pearson correlations with the phosphorus concentration in the plantlets of apple rootstocks were detected for the bacterial genera Bacillus (r: 0·776). CONCLUSIONS The phosphorus-efficient apple rootstocks adapted to phosphorus deficiency by shaping the root morphology. Notably, different apple rootstocks showed alteration of the microbes in rhizosphere. SIGNIFICANCE AND IMPACT OF THE STUDY This study can provide the materials for exploring the mechanism of apple rootstock phosphorus absorption. In accordance with the different bacterial community compositions, we can develop the inoculants to promote nutrient uptake.
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Affiliation(s)
- X Chai
- College of Horticulture, China Agricultural University, Beijing, P. R. China.,Key Laboratory of Biology and Genetic Improvement of Horticultural (Nutrition and Physiology), the Ministry of Agriculture, China Agricultural University, Beijing, P. R. China
| | - L Xie
- College of Horticulture, China Agricultural University, Beijing, P. R. China.,Key Laboratory of Biology and Genetic Improvement of Horticultural (Nutrition and Physiology), the Ministry of Agriculture, China Agricultural University, Beijing, P. R. China
| | - X Wang
- College of Horticulture, China Agricultural University, Beijing, P. R. China.,Key Laboratory of Biology and Genetic Improvement of Horticultural (Nutrition and Physiology), the Ministry of Agriculture, China Agricultural University, Beijing, P. R. China
| | - H Wang
- College of Horticulture, China Agricultural University, Beijing, P. R. China.,Key Laboratory of Biology and Genetic Improvement of Horticultural (Nutrition and Physiology), the Ministry of Agriculture, China Agricultural University, Beijing, P. R. China
| | - J Zhang
- Plant Science and Technology College, Beijing University of Agriculture, Beijing, P. R. China
| | - Z Han
- College of Horticulture, China Agricultural University, Beijing, P. R. China.,Key Laboratory of Biology and Genetic Improvement of Horticultural (Nutrition and Physiology), the Ministry of Agriculture, China Agricultural University, Beijing, P. R. China
| | - T Wu
- College of Horticulture, China Agricultural University, Beijing, P. R. China.,Key Laboratory of Biology and Genetic Improvement of Horticultural (Nutrition and Physiology), the Ministry of Agriculture, China Agricultural University, Beijing, P. R. China
| | - X Zhang
- College of Horticulture, China Agricultural University, Beijing, P. R. China.,Key Laboratory of Biology and Genetic Improvement of Horticultural (Nutrition and Physiology), the Ministry of Agriculture, China Agricultural University, Beijing, P. R. China
| | - X Xu
- College of Horticulture, China Agricultural University, Beijing, P. R. China.,Key Laboratory of Biology and Genetic Improvement of Horticultural (Nutrition and Physiology), the Ministry of Agriculture, China Agricultural University, Beijing, P. R. China
| | - Y Wang
- College of Horticulture, China Agricultural University, Beijing, P. R. China.,Key Laboratory of Biology and Genetic Improvement of Horticultural (Nutrition and Physiology), the Ministry of Agriculture, China Agricultural University, Beijing, P. R. China
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Liang Y, Han Z, Shui J, Cheng W, Zhong F, Cai Q, Wang H, Wu H, Xu H, Tang S. HIV-1 genotype is independently associated with immunodeficiency progression among Chinese men who have sex with men: an observational cohort study. HIV Med 2019; 21:279-288. [PMID: 31863622 DOI: 10.1111/hiv.12823] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 10/16/2019] [Indexed: 12/13/2022]
Abstract
OBJECTIVES HIV-1 genetic diversity is increasing among men who have sex with men (MSM) in China, but the association of HIV-1 genotype with disease progression remains to be elucidated. METHODS We collected data in an observational longitudinal cohort study of 860 HIV-1-infected MSM in Guangzhou, China between January 2008 and March 2017. Kaplan-Meier analysis and Cox proportional hazard model were used to predict the time from HIV-1 diagnosis to immunodeficiency progression (CD4 cell count < 200 cells/μl) as well as adjusted hazard ratio (aHR). RESULTS CRF01_AE and HIV-1 subtype B infection were associated with higher percentage of patients progressed to immunodeficiency and higher incidence of immunodeficiency than infection with CRF07_BC or CRF55_01B. Compared with CRF07_BC, the time from HIV-1 diagnosis to immunodeficiency were different among the major HIV-1 genotypes, which ranked as follows, in descending order: CRF07_BC (7.03 years) > CRF55_01B (5.71 years, P = 0.014; aHR 3.752, P = 0.0923) > CRF01_AE (5.18 years, P < 0.001; aHR 4.733, P = 0.0152). HIV-1 genotype, viral load and baseline CD4 T-cell count were three independent variables associated with disease progression. CONCLUSIONS Our results confirm differential rates of immunodeficiency progression as a function of HIV-1 genotype. The impact of HIV-1 genotype on HIV epidemics, patient management and prevention should be further investigated.
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Affiliation(s)
- Y Liang
- Department of Epidemiology, School of Public Health, Southern Medical University, Guangzhou, Guangdong, China.,Guangdong Provincial Key Laboratory of Tropical Disease Research, Guangzhou, China
| | - Z Han
- Guangzhou Center for Disease Control and Prevention, Guangzhou, China
| | - J Shui
- Department of Epidemiology, School of Public Health, Southern Medical University, Guangzhou, Guangdong, China.,Guangdong Provincial Key Laboratory of Tropical Disease Research, Guangzhou, China
| | - W Cheng
- Guangzhou Center for Disease Control and Prevention, Guangzhou, China
| | - F Zhong
- Guangzhou Center for Disease Control and Prevention, Guangzhou, China
| | - Q Cai
- Department of Epidemiology, School of Public Health, Southern Medical University, Guangzhou, Guangdong, China.,Guangdong Provincial Key Laboratory of Tropical Disease Research, Guangzhou, China
| | - H Wang
- Department of Epidemiology, School of Public Health, Southern Medical University, Guangzhou, Guangdong, China.,Guangdong Provincial Key Laboratory of Tropical Disease Research, Guangzhou, China
| | - H Wu
- Guangzhou Center for Disease Control and Prevention, Guangzhou, China
| | - H Xu
- Guangzhou Center for Disease Control and Prevention, Guangzhou, China
| | - S Tang
- Department of Epidemiology, School of Public Health, Southern Medical University, Guangzhou, Guangdong, China.,Dermatology Hospital, Southern Medical University, Guangzhou, China
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Leppik L, Sielatycka K, Henrich D, Han Z, Wang H, Eischen-Loges MJ, Oliveira KMC, Bhavsar MB, Ratajczak MZ, Barker JH. Role of Adult Tissue-Derived Pluripotent Stem Cells in Bone Regeneration. Stem Cell Rev Rep 2019; 16:198-211. [PMID: 31828580 PMCID: PMC6987071 DOI: 10.1007/s12015-019-09943-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Abstract
Background Bone marrow-derived mononuclear cells (BM-MNC) consist of a heterogeneous mix of mesenchymal stem cells (MSC), hematopoietic progenitor cells (HPC), endothelial progenitor cells (EPC), monocytes, lymphocytes and pluripotent stem cells. Whereas the importance of MSC and EPC has been well documented in bone healing and regeneration studies, the role of pluripotent stem cells is still poorly understood. In the present study we evaluated if and how Very Small Embryonic Like cells (VSEL), isolated from rat BM-MNC, contribute to bone healing. Methods Large bone defects were made in the femurs of 38 Sprague Dawley female rats and treated with β-TCP scaffold granules seeded with male VSEL; BM-MNC, VSEL-depleted BM-MNC or scaffold alone, and bone healing was evaluated at 8 weeks post-surgery. Results Bone healing was significantly increased in defects treated with VSEL and BM-MNC, compared to defects treated with VSEL-depleted BM-MNC. Donor cells were detected in new bone tissue, in all the defects treated with cells, and in fibrous tissue only in defects treated with VSEL-depleted BM-MNC. The number of CD68+ cells was the highest in the VSEL-depleted group, whereas the number of TRAP positive cells was the lowest in this group. Conclusions Based on the results, we can conclude that VSEL play a role in BM-MNC induced bone formation. In our rat femur defect model, in defects treated with VSEL-depleted BM-MNC, osteoclastogenesis and bone formation were decreased, and foreign body reaction was increased.
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Affiliation(s)
- Liudmila Leppik
- Frankfurt Initiative for Regenerative Medicine, Experimental Orthopedics & Trauma Surgery, J.W. Goethe University, Frankfurt am Main, Germany.
| | - K Sielatycka
- Institute of Biology, Faculty of Exact and Natural Science, University of Szczecin, Szczecin, Poland
| | - D Henrich
- Department of Trauma, Hand & Reconstructive Surgery, J.W. Goethe University, Frankfurt/Main, Germany
| | - Z Han
- Frankfurt Initiative for Regenerative Medicine, Experimental Orthopedics & Trauma Surgery, J.W. Goethe University, Frankfurt am Main, Germany
| | - H Wang
- Frankfurt Initiative for Regenerative Medicine, Experimental Orthopedics & Trauma Surgery, J.W. Goethe University, Frankfurt am Main, Germany
| | - M J Eischen-Loges
- Frankfurt Initiative for Regenerative Medicine, Experimental Orthopedics & Trauma Surgery, J.W. Goethe University, Frankfurt am Main, Germany
| | - K M C Oliveira
- Frankfurt Initiative for Regenerative Medicine, Experimental Orthopedics & Trauma Surgery, J.W. Goethe University, Frankfurt am Main, Germany
| | - M B Bhavsar
- Frankfurt Initiative for Regenerative Medicine, Experimental Orthopedics & Trauma Surgery, J.W. Goethe University, Frankfurt am Main, Germany
| | - M Z Ratajczak
- Stem Cell Institute at the James Graham Brown Cancer Center, University of Louisville, Louisville, KY, USA
| | - J H Barker
- Frankfurt Initiative for Regenerative Medicine, Experimental Orthopedics & Trauma Surgery, J.W. Goethe University, Frankfurt am Main, Germany
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Xu XB, Hu Y, Xie YL, Han Z. [The hemodynamic study of internal jugular vein in patients with pulsatile tinnitus by color doppler sonography]. Lin Chung Er Bi Yan Hou Tou Jing Wai Ke Za Zhi 2019; 33:915-917. [PMID: 31623033 DOI: 10.13201/j.issn.1001-1781.2019.10.004] [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] [Subscribe] [Scholar Register] [Received: 05/28/2019] [Indexed: 11/12/2022]
Abstract
Objective:To investigate the hemodynamic changes of internal jugular vein(IJV) in patients with pulsatile tinnitus(PT) detected by color doppler sonography(CDS). To explore the correlation of PT with IJV drainage dominance and the value of CDS in the diagnosis of PT. Method:Two hundred and twenty-one patients with PT were examined with the CDS and IJV compression test. The hemodynamic data of the upper, middle and lower IJV were compared with both PT side and unaffected side. The correlation of the PT with the IJV drainage dominance was analyzed. Result:A total of 125 cases(56.6%) of 221 patients with PT underwent ultrasonic IJV compression test with positive results, 96 cases(43.3%) with negative results. In the positive compression test group, the tinnitus disappeared after IJV being completely compressed in 109 cases(87.2%), and in 16 cases(12.8%) after IJV being partial closure. The extent of sectional area reduction was: upper jugular vein(75.41 ±9.39)%, middle jugular vein(80.25±13.16)%, lower jugular vein(86.58± 7.53)%. The blood flow volume on the tinnitus side was obviously higher than that on the unaffected side(P=0.001). In the negative compression test group, there was no significant difference in blood flow volume between tinnitus side and unaffected side. In the IJV positive compression test group, 54 cases(43.2%) were IJV drainage dominance combined, and 71 cases(56.8%) were non-dominant combined. In the IJV negative compression test group, 24 cases(25%) were IJV drainage dominance combined, and 72 cases(75%) were non-dominant combined. Conclusion:The positive result of IJV compression test using CDS and the flow volume of IJV on the affected side significantly higher than that on the unaffected side contributed to the diagnosis of venous PT. In this study, the IJV non-dominant side was more common in the venous PT.
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Affiliation(s)
- X B Xu
- Department of Radiology,Eye and ENT Hospital of Fudan University,Shanghai,200031,China
| | - Y Hu
- Department of Otorhinolaryngology,Eye and ENT Hospital of Fudan University
| | - Y L Xie
- Department of Otorhinolaryngology,Eye and ENT Hospital of Fudan University
| | - Z Han
- Department of Otorhinolaryngology,Eye and ENT Hospital of Fudan University
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50
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Denas G, Chen C, Du Y, Jiang X, Zhou Y, Wu T, Zhang Y, Han Z, Pengo V, Jing Z. P4671A well-defined subgroup of chronic thromboembolic pulmonary hypertension patients are positive for antiphospholipid antibodies. Eur Heart J 2019. [DOI: 10.1093/eurheartj/ehz745.1053] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Abstract
Introduction
Recurrent thromboembolism is a major risk factor for chronic thromboembolic pulmonary hypertension (CTEPH). Antiphospholipid antibodies (aPL) are a recognized risk factor for recurrent thromboembolism, however, their contribution to the development of CTEPH is currently unknown.
Purpose
The aim of this study was to evaluate the prevalence of antiphospholipid autoantibodies in a large cohort of consecutive patients with CTEPH.
Methods
Starting May 2013 to December 2018, 297 CTEPHpatients were consecutively enrolled. Diagnosis was confirmed with standardized right heart catheterization, 2D or/and 3D pulmonary angiography in all patients.All patients were also screened for thrombophilia including lupus anticoagulant IgG/IgM anticardiolipin antibodies and IgG/IgM aβ2GPI antibodies. Clinical and demographic characteristics, laboratory profile and hemodynamic data were compared between patients with aPL positive and aPL negative laboratory profiles.
Results
Overall, 297 consecutive patients with CTEPH were assessed for aPLs. Of these, 23 patients (7.7%) resulted positive for laboratory tests exploring aPL. Among patients with positive aPL, profile 17 (74%) were positive for all three test exploring aPL (LA+, aCL+, aB2GPI+). When compared to CTEPH patients without aPL test positivity, those positive for aPL were significantly younger (30.0 vs 55.6 years, p<0.0001), had a positive history of pulmonary embolism (95.6% vs 65.7%, p=0.003), deep venous thrombosis (78.3% vs 41.9%, p=0.0008) and were more frequently affected by other autoimmune diseases (43.5% vs 2.9%, p<0.0001). Moreover, positive aPL patients showed better hemodynamics on right heart catheterization, had more proximal lesions, and had more frequently level I and II surgical classification (82.6% vs 40.5%, p=0.0002) on pulmonary angiography.
Conclusions
These findings suggest that young patients with pulmonary embolism should be assessed for aPLs to guide anticoagulation therapy and prevent recurrences. Additionally, younger age, more proximal lesions and less severe hemodynamic profiles make majority patients with APS good candidates for PEA surgery.
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Affiliation(s)
- G Denas
- University Hospital of Padua, Department of Cardiac, Thoracic and Vascular Sciences, Padua, Italy
| | - C Chen
- University Hospital of Padua, Department of Cardiac, Thoracic and Vascular Sciences, Padua, Italy
| | - Y Du
- Fuwai Hospital- Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing, China
| | - X Jiang
- Fuwai Hospital- Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing, China
| | - Y Zhou
- Fuwai Hospital- Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing, China
| | - T Wu
- Fuwai Hospital- Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing, China
| | - Y Zhang
- Fuwai Hospital- Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing, China
| | - Z Han
- Fuwai Hospital- Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing, China
| | - V Pengo
- University Hospital of Padua, Department of Cardiac, Thoracic and Vascular Sciences, Padua, Italy
| | - Z Jing
- Fuwai Hospital- Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing, China
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