Effect of electric function training instrument for arteriovenous fistula on vascular index of fistula and puncture success rate in patients with autogenous arteriovenous fistulization.

OBJECTIVE: To explore the effect of electric function training instrument for arteriovenous fistula on vascular index of fistula and puncture success rate in patients with autogenous arteriovenous fistulization (AVF). METHODS: 60 patients received AVF in the Fourth Hospital of Hebei Medical University from June 2020 to June 2021 were selected as the study subjects, and they were divided into the treatment group (TG, n = 30) and the reference group (RG, n = 30) according to the random number table method. The patients in the RG received routine pressure training by clench fist and tourniquet after surgery, and the TG used electric function training instrument for arteriovenous fistula on the basis of routine clench fist, then comprehensively evaluating the clinical application value of this study protocol by comparing the vascular index of fistula and puncture success rate of the two groups. RESULTS: The depth of cephalic vein to skin at T2 and T3 in the TG was notably lower than the RG (P < 0.05), and the vessel diameter of cephalic vein at T3 in the TG was visibly higher than the RG (P < 0.05), with no overt difference in the rate of fistula complication, one-time puncture success rate and the incidence of puncture injury in both groups (P > 0.05). The score of functional exercise compliance of fistula in the TG was clearly higher than the RG (P < 0.001). CONCLUSION: The study results suggest that the use of electric function training instrument for arteriovenous fistula after AVF is more effective, so it has certain clinical application value.

A clarification of concepts related to the digestion and absorption of carotenoids and a new standardized carotenoids bioavailability evaluation system.

The published literature has shown that there are various evaluation methods for the process of carotenoids digestion and absorption. However, it was found that many concepts are ambiguous in the evaluation process, and the selection of evaluation methods is inappropriate and inaccurate. These deficiencies trouble readers, hamper comparisons among different studies, and generate controversy in different literature. Therefore, it is imperative to establish a complete and standardized system for evaluating the digestion and absorption process of carotenoids. This review begins by clarifying confusing concepts during the process of carotenoids digestion and absorption, including the release rate, micellization rate, bioaccessibility, relative bioavailability and absolute bioavailability. Then this review discusses relevant factors affecting the key process of the digestion and absorption of carotenoids. Finally, a more specific and standardized system for evaluating carotenoids bioavailability was suggested based on four dimensions: intake, digestion, absorption and metabolic process. Clarifying concepts such as digestion and absorption and standardizing corresponding research methods will help to obtain reliable data and support interoperability and comparisons across studies.

Comparative Analysis of Physicochemical Characteristics, Nutritional and Functional Components and Antioxidant Capacity of Fifteen Kiwifruit (Actinidia) Cultivars-Comparative Analysis of Fifteen Kiwifruit (Actinidia) Cultivars.

Physicochemical characteristics, nutritional and functional components, and the antioxidant capacity of 15 kinds of domestic and imported kiwifruit in China were studied. Kiwifruit was classified according to flesh color or species, and the differences were analyzed and compared. Results demonstrated Ruiyu had the highest sugar-acid ratio, and Hongshi No.2 was an excellent cultivar with strong antioxidant capacity. TPC (total polyphenol content) and AAC (ascorbic acid content) showed a significant positive correlation. TPC was the greatest antioxidant contributor in the DPPH and FRAP assays. The sugar-acid ratio and TFC (total flavonoids content) in red-fleshed kiwifruit were significantly higher than those in yellow-fleshed and green-fleshed ones. The composition of free amino acids had a tendency to distinguish A. deliciosa and A. chinensis, but this needs further verification. In addition, the contents of mineral elements, folic acid and L-5-methyltetrahydrofolate were also analyzed. Generally, kiwifruit contains comprehensive nutrients and has strong antioxidant capacity. Cultivar is one of the main factors affecting nutritional and functional properties and antioxidant capacity.

Correction: Comparison of the nutritional properties and biological activities of kiwifruit (Actinidia) and their different forms of products: towards making kiwifruit more nutritious and functional.

Correction for 'Comparison of the nutritional properties and biological activities of kiwifruit (Actinidia) and their different forms of products: towards making kiwifruit more nutritious and functional' by Tingting Ma et al., Food Funct., 2019, 10, 1317-1329.

Nutritional properties and biological activities of kiwifruit (Actinidia) and kiwifruit products under simulated gastrointestinal in vitro digestion.

BACKGROUND: Kiwifruit is one of the most commercialized fruits on the international market, which has notable high nutritional and medicinal value with many health benefits. In addition to being consumed fresh, numerous kiwifruit products are popular, such as kiwifruit juice, vinegar, dried slices, jam, wine, yogurt, and jelly. Although many studies have described the nutritional properties of kiwifruit, investigations on the nutritional properties of kiwifruit products remain limited, especially for kiwifruit products made from raw kiwifruit. METHODS: Nutritional properties and biological activities of kiwifruit and kiwifruit products, as well as the digestive and absorption characteristics of their nutritional substances, were investigated. RESULTS: Kiwifruit, juice, wine, and vinegar were observed to be rich in vitamin C (VC) and polyphenol and exhibited high biological activities, whereas dried kiwifruit slices and jam showed higher amounts of mineral elements. During oral digestion, VC and polyphenol showed similar absorption characteristics, while mineral elements exhibited a number of different trends. A good release rate of all nutritional substances was observed during stomach digestion, while the release rate decreased in serum-available, colon-available, and post-colonic fractions. Eating dried slices and jam supplied high amounts of mineral elements, while eating kiwifruit supplied the most comprehensive nutritional substances. The biological activities detected in raw foodstuffs were much higher than those detected after in vitro digestion. Furthermore, kiwifruit and wine showed the highest biological activities, while dried kiwifruit slices showed the lowest biological activities. CONCLUSION: These results increased our understanding of the nutritional properties of kiwifruit and its products, providing new information and scientific recommendations to consumers for kiwifruit consumption and to producers for kiwifruit production.

Comparison of the nutritional properties and biological activities of kiwifruit (Actinidia) and their different forms of products: towards making kiwifruit more nutritious and functional.

The nutritional properties and biological activities of kiwifruit and their different products made from same raw kiwifruit were investigated. Compared with the more common Hayward variety, three new kiwifruit varieties, namely Qinmei, Hongyang and Huayou, showed better nutritional properties and biological activities. After processing into different products, the nutritional properties and biological activities of kiwifruit changed substantially but still showed a correlation with the variety's characteristics. Processing kiwifruit into juice, wine and vinegar retained a higher vitamin C and polyphenol content than dried slices and jam and demonstrated better biological activities, while dried slices and jam provided more mineral elements than the three liquid products. In addition, the fermentation products wine and vinegar showed a similar nutritional composition that were present at a higher concentration than in juice, which indicated that fermentation helps in the dissolution of nutrient substances, while the thermal processing products dried slices and jam showed a similar nutritional composition. Consuming original kiwifruit supplies a more comprehensive nutritional composition than from any kiwifruit products.

[Expression of EphA2 and EphrinA1 in human renal cell carcinoma and its relationship with angiogenesis].

OBJECTIVE: To investigate the expression of EphA2 and EphrinA1 and its relationship with angiogenesis in renal cell carcinoma and its relevance to clinicopathologic features. METHODS: The expression of the EphA2 and EphrinA1 was detected by immunohistochemistry (IHC) in the tissues samples from 68 renal cell carcinomas and 24 normal kidneys, and quantitatively analyzed. The microvessel density (MVD) was determined by CD34 immunostaining of microvascular endothelial cells. Statistical analysis was performed using the software SPSS (version 13.0). RESULTS: The expression of EphA2, EphrinA1 and MND in the cancerous tissues were significantly higher (P<0.01) than that in the normal ones. Significantly increased expression of EphA2, EphrinA1 and MVD (P<0.01) was detected in cancer tissues with higher grade differentiation, more advanced stage and more lymph node metastasis, respectively (P<0.05 for each group). Expression of the EphA2 and EphrinA1 protein was shown to be positively associated with the MVD assessed by Spearman's correlation and factor analysis (r=0.555, r=0.485, P<0.01). The MVD was also significantly correlated with the diameter of the tumor (P<0.01). CONCLUSION: EphA2 and EphrinA1 are highly expressed in renal cell carcinoma, and positively correlated with histological differentiation, clinical stage and angiogenesis in the cancer.