Association between apolipoprotein B XbaI polymorphisms and coronary heart disease: A meta-analysis.

BACKGROUND: To evaluate the association between apolipoprotein B gene polymorphism and coronary heart disease in some populations at home and abroad by means of meta-analysis. METHODS: Using the strict exclusion criteria for primary screening of the literature and applying the Hardy-Weinberg equilibrium to test the genetic balance of the selected literature. The corresponding models were selected according to the results of the heterogeneity test. The Begg's test and Egger's test were used to evaluate publication bias, and meta-analysis was performed using Stata 12.0. RESULTS: The study included twelve articles. In the literature, a total of 1596 patients with coronary heart disease and 1431 controls.Meta-analysis results showed no statistical value in the following three genetic models: allelic comparison (a vs A,P = 0.811,OR = 0.95, 95%CI = 0.62-1.46), recessive genetic models (aa vs Aa/AA, P = 0.86,OR = 0.94, 95%CI = 0.45-1.96), or dominant genetic models (aa/Aa vs AA, P = 0.73,OR = 0.92, 95%CI = 0.58-1.47). Subgroup analysis based on ethnicity showed allelic comparison (a vs A,P = 0.464,OR = 1.32, 95%CI = 0.63-2.78), recessive genetic models (aa vs Aa/AA, P = 0.422,OR = 1.52, 95%CI = 0.55-4.21), and dominant genetic models (aa/Aa vs AA, P = 0.551,OR = 1.26, 95%CI = 0.58-2.73) in Asians, allelic comparison (a vs A,P = 0.410,OR = 0.79, 95%CI = 0.45-1.39), recessive genetic models (aa vs Aa/AA, P = 0.041,OR = 0.75,95%CI = 0.57-0.99),dominant genetic models (aa/Aa vs AA, P = 0.385,OR = 0.75, 95%CI = 0.40-1.43) in Caucasian; CONCLUSION: The ApoB(apolipoprotein B) XbaI locus is not a risk factor when it comes to the development of coronary heart disease in the domestic and international populations included in this paper. In Caucasians, people carrying the aa genotype may be less susceptible to CHD (coronary heart disease). The results of recessive genetic models have to take the effect of heterogeneity and sample sizes into account. Further research may require a larger and more rigorous research design.

Effects of ionic polysaccharides and egg white protein complex formulations on dough rheological properties, structure formation and in vitro starch digestibility of wet sweet potato vermicelli.

Effects of ionic polysaccharides [chitosan (C), sodium alginate (A) and xanthan (X)] and egg white protein (EP) complex formulations on dough rheology, structure formation and in vitro starch digestibility of wet sweet potato vermicelli (SPV) were investigated. Linear viscoelastic region (LVR) with low strain level of 0.015-0.036% were observed for all starch doughs with different complex formulations. Starch doughs complexed with A-X, C-EP, A-EP and X-EP exhibited lower degree of dependence of G' on frequency sweep and maximum creep compliance in creep-recovery test, followed by those with C-A-EP and A-X-EP, suggesting stable network structure formation. Wet SPV with C-A exhibited the strongest tensile strength (1.99 g/mm2), followed by those with C-EP and C-A-EP (1.51 and 1.58 g/mm2), and all showed high tensile distance (91.00%, 77.92% and 66.91%) and cooking break time (46.0, 45.5 and 48.5 min) respectively. Evenly distributed air cells with smaller pore sizes were formed, and compacted patterns of starch molecules were presented in all wet SPV with different complex formulations. Wet SPV with C-A-EP showed lower rapidly digestible (31.42%) but higher resistant starch (61.59%) content compared to other formulations. Thus, complex formulations of C-A, C-EP and C-A-EP show great application potential in wet SPV with high quality.

Effects of different polysaccharides and proteins on dough rheological properties, texture, structure and in vitro starch digestibility of wet sweet potato vermicelli.

The effects of polysaccharides (chitosan, xanthan and sodium alginate) and proteins (gluten, egg white protein) on dough rheological properties, texture, structure and in vitro starch digestibility of wet sweet potato vermicelli (SPV) were investigated. All starch doughs exhibited a linear viscoelastic region (LVR) of <0.05% strain. Chitosan, sodium alginate and xanthan incorporated dough exhibited lower maximum creep compliance and degree of dependence of G' on frequency sweep than those with egg white protein and gluten, suggesting the formation of stable network structure with stronger deformation resistance. Wet SPV with chitosan exhibited the highest tensile strength, tensile distance and cooking break time, followed by sodium alginate, xanthan, egg white protein and gluten. A mass fracture structure and evenly distributed air cells with similar pore sizes were formed in all wet SPV. Physical linkages between starch and polysaccharides or proteins in all wet SPV were confirmed by similar FTIR spectra. Xanthan and sodium alginate addition decreased the rapidly digestible starch, and increased the resistant starch in wet SPV. In conclusion, all polysaccharides and proteins can improve the quality of wet SPV, and xanthan, sodium alginate and egg white protein show greater application potential.