Predictive value of an ultrasound-based radiomics model for central lymph node metastasis of papillary thyroid carcinoma.

Purpose: We aimed to explore the predictive value of an ultrasound-based radiomics model for the central lymph node metastasis of papillary thyroid carcinoma. Methods: A total of 126 patients with papillary thyroid carcinoma treated between February 2021 and February 2023 were retrospectively enrolled and assigned into metastasis group (n=59, with cervical central lymph node metastasis) or non-metastasis group (n=67, without metastasis) based on surgical and pathological findings. Intergroup comparisons were conducted on the results of contrast-enhanced ultrasonography, preoperative conventional ultrasonography, as well as real-time shear wave elastography. Results: The maximum lesion diameter, echo, margin, capsule invasion, calcification, average elasticity modulus (Eavg), rising time (RT), and peak intensity (PI) had diagnostic value for papillary thyroid carcinoma, and their combination exhibited higher diagnostic value (area under the curve: 0.817). The logistic regression model was built, and the maximum lesion diameter, hypoechoic/extremely hypoechoic, lobulated or irregular margin (95% confidence interval: 1.451-6.755), capsule invasion, microcalcification/macrocalcification or peripheral calcification, high-level Eavg, low-level RT and high-level PI served as risk elements affecting papillary thyroid carcinoma from the aspect of central lymph node metastasis (odds ratio>1, P<0.05). According to the logistic regression model, the model was reliable and stable (area under the curve: 0.889, P<0.05). Conclusion: The established ultrasound-based radiomics model can be utilized for early identifying the central lymph node metastasis of papillary thyroid carcinoma.

Effect of salting and dehydration treatments on the physicochemical and gel properties of hen and duck egg yolks, plasma and granules.

BACKGROUND: Salted hen egg yolks are less oily and less flavorful than salted duck egg yolks. However, hen eggs have a more adequate market supply and have a broader application prospect than duck eggs. In the present study, egg yolks, plasma, and granules were dehydrated by adding 1% NaCl to simulate traditional curing process of salted egg yolk. The changes in the pickling process of hen egg yolks (HEY) and duck egg yolks (DEY) plasma and granules were compared to reveal the gelation mechanism and the underlying causes of quality differences in salted HEY and DEY. Salted HEY can be compared with the changes in DEY during the pickling process to provide a theoretical basis for the quality improvement of salted HEY to salted DEY. RESULTS: The results showed that both plasma and granules were involved in gel formation, but exhibited different aggregation behaviors. Based on the intermolecular forces, the HEY proteins achieved aggregation mainly through hydrophobic interactions and DEY proteins mainly through covalent binding. According to spin-spin relaxation time, HEY gels immobilized a large amount of lipid and interacted strongly with lipids. DEY gels showed much free lipid and had weak interaction with lipid. The microstructure showed that HEY proteins were easily unfolded to form a homogeneous three-dimensional gel network structure after salting, whereas heterogeneous aggregates were formed to hinder the gel development in DEY. Changes in protein secondary structure content showed that pickling can promote the transformation of the α-helices to ß-sheets structure in HEY gels, whereas more α-helices structure was formed in DEY gels. CONCLUSION: The present study has demonstrated that different gelation behaviors of hen and duck egg yolk proteins (especially in plasma) through salting treatment led to the difference in the quality of salted HEY and DEY. © 2024 Society of Chemical Industry.

Comparative study on the effect of inhibitory methods on the color and gelation properties of alkali induced heat-set konjac gel from Amorphophallus bulbifer.

As a newly superior konjac variety, the Amorphophallus bulbifer (A. bulbifer) was easily browning during the alkali-induced process. In this study, five different inhibitory methods, such as citric-acid heat pretreatment (CAT), mixed with citric acid (CA), mixed with ascorbic acid (AA), mixed with L-cysteine (CYS), and mixed with potato starch (PS, containing TiO2), were separately used to inhibit the browning of alkali-induced heat-set A. bulbifer gel (ABG). The color and gelation properties were then investigated and compared. Results showed that the inhibitory methods had significant influences on the appearance, color, physicochemical properties, rheological properties, and microstructures of ABG. Among them, the CAT method not only significantly inhibited the browning of ABG (ΔE value dropped from 25.74 to 14.68) but also improved the water-holding capacity, moisture distribution, and thermal stability without damaging the textural properties of ABG. Moreover, SEM revealed that both CAT and adding PS methods could exhibit the more dense gel network structures of ABG than other methods. It was reasonable to conclude that ABG-CAT offered a superior method to prevent browning compared to the other methods based on the texture, microstructure, color, appearance, and thermal stability of the product.

Changes in partial properties of glycosylated egg white powder during storage.

BACKGROUND: Glycosylation is an effective method to modify protein. However, there is a lack of research on the property changes of glycosylated protein during storage. In the present study, the changes in the physicochemical, functional, and structural properties of xylo-oligosaccharide (XOS) glycosylated egg white powder (EWP) (XOS-EWP conjugates) prepared with different glycosylation conditions (XOS/EWP ratio and reaction time) were investigated when stored at 25 °C and 60% relative humidity. RESULTS: In the 12 weeks of storage, the degree of grafting, browning, and the formation of Maillard reaction products of XOS-EWP conjugates increased. The increase in XOS/EWP ratio and reaction time led to an increase in protein aggregation, though a decrease in solubility, due to increased degree of glycosylation and structural changes. Furthermore, improved gel hardness of XOS-EWP conjugates deteriorated, while improved emulsification ability was kept stable during storage. For the sample with a lower XOS/EWP ratio and reaction time, the gel hardness and emulsifying properties underwent little or no deterioration even improving during storage. The results could be attributed to the limited degree of glycosylation, further unfolding of the protein structure, increased surface hydrophobicity of protein, and improved thermal characteristics. CONCLUSION: During storage, the Maillard reaction would continue to occur in the glycosylated EWP, further affecting the performance of modified EWP. Modified EWP prepared under different glycosylation conditions performed differently during storage. Modified EWP with a larger XOS/EWP ratio and reaction time meant it was harder to maintain good performance. Modified EWP with a smaller XOS/EWP ratio and reaction time changed significantly to better performances. © 2022 Society of Chemical Industry.

Evaluation of the composition of konjac glucomannan on the color changes during the deacetylation reaction.

As a newly superior konjac variety, the Amorphophallus bulbifer (A. bulbifer) has several unique advantages of high reproductive coefficient, short growth cycle, high disease resistance, high konjac glucomannan (KGM) content and climate adaption to hot or humid conditions. However, the gel formed by KGM from the A. bulbifer flour is easily browning during the alkali-induced process and the mechanism underlying them is still unclear. In order to explore the browning mechanisms, the changes of composition and color parameters of KGM were investigated during deacetylation in this research. The L*, h*, total phenols, total flavonoids, reducing sugars, and amino acids decreased along with the increase of deacetylation degree of KGM while a*, ΔЕ, and browning index increased. The results indicated that the oxidation or polymerization of polyphenols and flavones in alkaline circumstances, and the carbonyl ammonia reaction between reducing sugars and amino acids may be the main reasons for color changes of KGM flour during deacetylation. Hence, this study was expected to provide the theoretical basis for the inhibition of KGM gel browning and further broaden the application range of KGM in food and other industries.

Utility of vector flow mapping technology in quantitative assessment of carotid wall shear stress in hypertensive patients: A preliminary study.

Background: Blood flowing in the arterial lumen acts on the surface of the vessel wall to form wall shear stress (WSS). To date, there has been limited research on the utility of non-invasive technology in the accurate quantification of carotid WSS in patients with hypertension (HP). Objective: The present study aimed to explore the usage of vascular vector flow mapping (VFM) in the quantitative assessment of carotid WSS in hypertensive patients at an early stage and to validate its clinical utility. Methods: A total of 50 individuals confirmed without carotid plaques were grouped into a HP group (n = 25) and a control (CON) group (n = 25) according to blood pressure. An ALOKA LISENDO 880 Color Doppler Ultrasound with a L441 3-15 MHZ probe was used to obtain a longitudinal section scan to determine the regions of interests (ROIs) of the common carotid artery. VFM-based WSS measurements were obtained by selecting the ROI with optimal image quality from three full cardiac cycles. WSS-derived measurements, including WSSmax, WSSmin, and WSSmean, were analyzed and compared between the HP and CON groups. In addition, the correlations between WSS-derived measurements and the carotid artery intima-media thickness (IMT) were also analyzed. Results: There were significant statistical differences in WSSmax and WSSmean between patients in the HP and CON groups. Specifically, the HP group had significantly decreased WSSmax and WSSmean compared to the CON group (WSSmax: 1.781 ± 0.305 Pa vs. 2.286 ± 0.257 Pa; WSSmean: 1.276 ± 0.333 Pa vs. 1.599 ± 0.293 Pa, both p < 0.001). However, there was no statistical difference in WSSmin between the groups (0.79 ± 0.36 vs. 0.99 ± 0.42, p = 0.080). Additionally, Spearman's correlation analysis indicated that the WSS-derived parameters were negatively correlated with the IMT (p < 0.001). Conclusion: Vascular VFM technology shows promising results in the quantitative assessment of difference in hemodynamics of the vascular flow field between patients with HP and normal controls. Difference in WSS may serve as a potential predictor for the development of arteriosclerosis risks.

Encapsulation of amino acids in water-in-oil-in-water emulsions stabilized by gum arabic and xanthan gum.

In this study, several kinds of amino acids were successfully encapsulated in a W1/O/W2 emulsion produced using a two-step emulsification process. Polyglycerol polyricinoleate (PGPR) was used as a hydrophobic emulsifier in the oil phase, while gum arabic (GA) and xanthan gum (XA) were used as an emulsifier and stabilizer in the outer water (W2) phase, respectively. The stability and encapsulation efficiency of the W1/O/W2 emulsions depended on the ratio of W1/O emulsion to W2 phase, as well as the concentration of GA and XA within the outer W2 phase. A W1/O/W2 emulsion prepared using 2 % (w/w) GA and 0.3 % (w/w) XA in the W2 phase exhibited good stability and a high encapsulation efficiency (>80 %) for several amino acids. As the hydrophobicity of amino acids and storage temperature increased, the leakage from the W1 to W2 phases increased, which can be attributed to increasing solubility in the oil phase. The encapsulation efficiency of lysine encapsulated in GA-XA-stabilized W1/O/W2 double emulsion was over 84 % after 28 days storage at 4 °C. These results indicate that double emulsions may be useful for the encapsulation of amino acids, which may be useful to protect them from their environment and mask bitter flavors.

The effect of citric-acid treatment on the physicochemical and gel properties of konjac glucomannan from Amorphophallus bulbifer.

The Amorphophallus bulbifer (A. bulbifer) as a newly developed superior konjac variety has the advantages of short growth cycle, high reproductive coefficient, disease resistance and adaptation to humid or hot environments. Because of its good growth characteristics and high konjac glucomannan (KGM) content, A. bulbifer has great potential to be used as KGM resources in food industry. However, KGM from the A. bulbifer flour has very high viscosity even in low concentration, and the gels formed by KGM are easily browning during the alkali-induced process. These shortcomings are key factors that limit its application in the food industry. In order to solve this problem, KGM was modified by citric-acid treatment (CAT), and the effect of CAT on the physicochemical and gel properties of KGM was investigated in this study. The results indicated that the apparent viscosity and ΔE value of the KGM treated with 1.2 M CAT for 2 h were 948.66 Pa·s and 14.55, respectively, which were significantly lower than native KGM in the same variety. Moreover, the CAT did not significantly affect the texture properties of KGM gels. Hence, it will be extremely valuable for developing innovative low-calorie foods favored by consumers and industrial production based on KGM.