Noninvasive prediction of IDH mutation status in gliomas using preoperative multiparametric MRI radiomics nomogram: A mutlicenter study.

PURPOSE: To establish and validate a radiomics nomogram for preoperative prediction of isocitrate dehydrogenase (IDH) mutation status of gliomas in a multicenter setting. METHODS: 414 gliomas patients were collected (306 from local institution and 108 from TCGA). 851 radiomics features were extracted from contrast-enhanced T1-weighted (CE-T1W) and fluid attenuated inversion recovery (FLAIR) sequence, respectively. The features were refined using least absolute shrinkage and selection operator (LASSO) regression combing 10-fold cross-validation. The optimal radiomics features with age and sex were processed by multivariate logistic regression analysis to construct a prediction model, which was developed in the training dataset and assessed in the test and validation dataset. Receiver operating characteristic (ROC) curve, calibration curve and decision curve analysis were applied in the test and external validation datasets to evaluate the performance of the prediction model. RESULTS: Ten robust radiomics features were selected from the 1702 features (four CE-T1W features and six FLAIR features). A nomogram was plotted to represent the prediction model. The accuracy and AUC of the radiomics nomogram achieved 86.96% and 0.891(0.809-0.947) in the test dataset and 84.26% and 0.881(0.805-0.936) in the external validation dataset (all p < 0.05). The positive predictive value (PPV) and negative predictive value (NPV) were 83.72% and 87.75% in the test dataset and 87.81% and 82.09% in the external validation dataset. CONCLUSION: IDH genotypes of gliomas can be identified by preoperative multiparametric MRI radiomics nomogram and might be clinically meaningful for treatment strategy and prognosis stratification of gliomas.

Emulsion Surimi Gel with Tunable Gel Properties and Improved Thermal Stability by Modulating Oil Types and Emulsification Degree.

High resistance to heating treatments is a prerequisite for ready-to-eat (RTE) surimi products. In this study, emulsion-formulated surimi gels were prepared, and the effects of oil types and emulsification degrees on the thermal stability of surimi gel were investigated. The results showed the gel properties of surimi gels were modulated by oil types and emulsification degrees. In detail, the rising pre-emulsification ratio caused the increase of the emulsifying activity index (EAI) and decrease of emulsifying stability index (ESI) for both emulsions. The larger droplet sizes of perilla seed oil than soybean oil may be responsible for their emulsifying stability difference. The gel strength, water retention, dynamic modulus and texture properties of both kinds of surimi gels displayed a firstly increased and then decreased tendency with the rising pre-emulsification ratios. The peak values were obtained as perilla seed oil emulsion with emulsification ratio of 20% group (P1) and soybean oil emulsion with emulsification ratio of 40% group (S2), respectively. Anyway, all emulsion gels showed higher thermal stability than the control group regardless of oil types. Similar curves were also obtained for the changes of hydrogen bond, ionic bond and hydrophobic interactions. Overall, perilla seed oil emulsion with emulsification ratio of 20% (P1 group) contributed to the improved thermal stability of surimi gels.

Diversity and succession of the microbial community and its correlation with lipid oxidation in dry-cured black carp (Mylopharyngodon piceus) during storage.

This study aimed to achieve deeper insights into the microbiota composition and dynamic succession of the dry-cured black carp during storage using a high-throughput sequencing technique (HTS). The effect of lipid oxidation on microorganisms was also evaluated. Over 651 bacterial genera belonging to 37 phyla were identified. Firmicutes, Proteobacteria and Actinobacteria were the main bacterial phylum, some are highly associated with meat spoilage. Staphylococcus, Macrococcus and Acinetobacter were the most three microbial genera throughout the entire storage period (30 days). Between two different storage temperature, refrigeration at 4 °C could facilitate maintaining the microbial diversity, while 25 °C storage led to the formation of dominant microflora and the reduction of community diversity. Canonical correspondence analysis (CCA) showed that acid value (AV), malondialdehyde (MDA) and 4-hydroxy-2-hexenal (HHE) contents were three key environmental factors (oxidation products) affecting the profile of the microbiota. Staphylococcus presented a positive correlation with HHE content, while Macrococcus and Acinetobacter were negatively correlated with HHE content. These results could expand our knowledge on the effect of lipid oxidation on change of microbial distribution, it could also present an guideline to develop advanced storage methods for the vacuum packed dry-cured fish products.