Comparison of the efficacy of complete endoscopic and microscopic vascular decompression in the treatment of classical Trigeminal neuralgia.

OBJECTIVE: To compare whether there is a difference in the efficacy of complete endoscopic microvascular decompression(EVD) and microscopic microvascular decompression(MVD) in patients with classical trigeminal neuralgia(CTN). METHODS: From January 2014 to January 2021, 297 CTN patients were assigned to the retrosigmoid approach EVD (138 cases) and the MVD groups (159 cases); to compare whether there are differences in the pain control rate, recurrence, complications of CTN patients between the two operations. And separately predict the factors related to prognosis of both groups. RESULTS: There was no significant difference in painless rates at 1, 3, and 5 years after surgery (P=0.356, P=0.853, P=1), and overall incidence of complications (P=0.058) between the EVD and MVD groups. The EVD group had a shorter surgical decompression duration than the MVD group (P<0.001). The painless rate of patients with vertebrobasilar trigeminal neuralgia in the EVD group was higher than that in the MVD group, but the difference was not statistically significant(90% vs 61.1%, P=0.058). The independent risk factors associated with a good prognosis in the EVD group were a shorter course of the disease and severe neurovascular conflict(NVC), while severe NVC is the only independent risk factor associated with a good prognosis in the MVD group. CONCLUSION: For CTN patients, compared with traditional MVD, EVD is also safe and effective and has the advantage of shorter decompression time（DT）.The predictive results of prognostic factors also suggest that CTN patients may benefit more from early surgical treatment.

Discrepancies in resistant starch and starch physicochemical properties between rice mutants similar in high amylose content.

The content of resistant starch (RS) was considered positively correlated with the apparent amylose content (AAC). Here, we analyzed two Indica rice mutants, RS111 and Zhedagaozhi 1B, similar in high AAC and found that their RS content differed remarkably. RS111 had higher RS3 content but lower RS2 content than Zhedagaozhi 1B; correspondingly, cooked RS111 showed slower digestibility. RS111 had smaller irregular and oval starch granules when compared with Zhedagaozhi 1B and the wild type. Zhedagaozhi 1B showed a B-type starch pattern, different from RS111 and the wild type, which showed A-type starch. Meantime, RS111 had more fa and fb1 but less fb3 than Zhedagaozhi 1B. Both mutants showed decreased viscosity and swelling power when compared with the parents. RS111 had the lowest viscosity, and Zhedagaozhi 1B had the smallest swelling power. The different fine structures of amylopectin between RS111 and Zhedagaozhi 1B led to different starch types, gelatinization properties, paste viscosity, and digestibility. In addition to enhancing amylose content, modifications on amylopectin structure showed great potent in breeding rice with different RS2 and RS3 content, which could meet the increasing needs for various rice germplasms.

Comparative studies on physicochemical properties of three potato varieties different in RS2 and RS3 contents.

BACKGROUND: At present, increasing importance has been attracted to healthy food enriched in resistant starch (RS), which has great benefits in health-promoting. Raw potato has rich RS2, whereas most RS2 may become digestible after gelatinization, resulting in few RS being left in processed potato. Breeding potatoes with high RS2 or RS3 or both can meet the demand for various healthy potato products. RESULTS: There were apparent discrepancies among three potatoes with contrast RS2 and RS3 content in thermal properties, viscosity and digestibility. ZS-5 had the highest RS2 with 50.17% but the lowest RS3 with 3.31%. Meanwhile, ZS-5 had the largest starch granule, the highest proportion of B3, viscosity and hardness, and the highest digestibility. DN303 with the highest content of RS3 (5.08%) had the lowest hardness and fracturability. MG56-42 with both higher RS2 and RS3 content showed the highest resistance to digestion and moderate hardness and fracturability. CONCLUSION: The present study enriches the potential resources and provides a reliable scientific basis for high RS potatoes breeding. The various features of different potatoes make it possible to screen potatoes according to different demands. © 2023 Society of Chemical Industry.

Loss of function of SSIIIa and SSIIIb coordinately confers high RS content in cooked rice.

The sedentary lifestyle and refined food consumption significantly lead to obesity, type 2 diabetes, and related complications, which have become one of the major threats to global health. This incidence could be potentially reduced by daily foods rich in resistant starch (RS). However, it remains a challenge to breed high-RS rice varieties. Here, we reported a high-RS mutant rs4 with an RS content of ~10.8% in cooked rice. The genetic study revealed that the loss-of-function SSIIIb and SSIIIa together with a strong Wx allele in the background collaboratively contributed to the high-RS phenotype of the rs4 mutant. The increased RS contents in ssIIIa and ssIIIa ssIIIb mutants were associated with the increased amylose and lipid contents. SSIIIb and SSIIIa proteins were functionally redundant, whereas SSIIIb mainly functioned in leaves and SSIIIa largely in endosperm owing to their divergent tissue-specific expression patterns. Furthermore, we found that SSIII experienced duplication in different cereals, of which one SSIII paralog was mainly expressed in leaves and another in the endosperm. SSII but not SSIV showed a similar evolutionary pattern to SSIII. The copies of endosperm-expressed SSIII and SSII were associated with high total starch contents and low RS levels in the seeds of tested cereals, compared with low starch contents and high RS levels in tested dicots. These results provided critical genetic resources for breeding high-RS rice cultivars, and the evolutionary features of these genes may facilitate to generate high-RS varieties in different cereals.

Pre-soaking treatment can improve cooking quality of high-amylose rice while maintaining its low digestibility.

Rice is a staple food for more than half of the world's population and it is regarded as a high glycemic index (GI) food. Breeders developed high amylose rice having low digestibility, but it also has inferior palatability. This study used high-amylose rice (HAR) produced by gamma irradiation and compared the digestion and physicochemical properties related to palatability with those of low-amylose rice (LAR). Pre-soaking and different-pH treatments were adopted to find a way to enhance the palatability of HAR while maintaining its low digestibility. After pre-soaking, HAR had a higher water uptake ratio (4.68 vs. 4.11 g g-1), proportion of leached starch (16.6 vs. 12.6%) and adhesiveness (77 vs. 39), but lower setback (0.092 vs. 0.107 Pa s), hardness (10.1 vs. 12.6 kg) and resilience (0.20 vs. 0.25). The results showed that pre-soaking was able to enhance the quality of the cooked rice mainly by modifying the starch amorphous region while maintaining the low digestibility of HAR. Pre-soaking can be adopted as a practical and effective household cooking method to prepare rice with relatively low digestibility and good palatability.

Preparation of sodium hyaluronate/dopamine/AgNPs hydrogel based on the natural eutetic solvent as an antibaterial wound dressing.

Baesd on previous researches, the natural deep eutectic solvent (DES) has enormous potential to be used in the fabrication of hydrogel wound dressing due to its outstanding properties including cytocompatibility, degradability and solubility. In order to further improve the antibaterial capacity of hydrogel, in the present study sodium hyaluronate (SH) and the natural DES were utilized to develop a novel hydrogel wound dressing by dopamine (DA) coated SH with in situ reduction of silver nanoparticles (DES-DASH@Ag). Furthermore, during the preparation process, we discovered for the first time that the DES can be used to fill the freeze-dried DASH to prepare a hydrogel (DES-DASH), which was promising to utilized in the fabrication of other hydrogels. Besides, the chemical and physical properties as well as wound healing capacity of the DES-DASH@Ag hydrogel were characterized. As a result, the DES-DASH@Ag hydrogel presented good cytocompatibility tested using NIH-3 T3 fibroblast cells, and prominent antibacterial effect against two types of bacteria infecting exposed wound. Furthermore, the hydrogel facilitated regeneration of mouse skin tissue in the wound area. The overall performance of DES-DASH@Ag hydrogel suggested that it could be a promising wound dressing in modern medicine.

Physicochemical characterizations of starches isolated from Tetrastigma hemsleyanum Diels et Gilg.

Physicochemical characteristics of starch isolated from Tetrastigma hemsleyanum Diels et Gilg (T. hemsleyanum) tuber root of 4 different origins were firstly analyzed in this study. The starch granules of T. hemsleyanum tuber root were oval or globular, showed unimodal distribution with average size of 21.66-28.79 µm. T. hemsleyanum starch had typical B-type diffraction pattern. T. hemsleyanum root was rich in starch, and apparent amylose content ranged from 39.82% to 47.67%. The amylopectin chain profiles showed that over 50% of the total detectable chains had degree of polymerization (DP) with 13-24. T. hemsleyanum tuber root had high RS content, which reached up to 61.44% in flour and 68.81% in isolated starch. After cooking, the RS content decreased, but was still high up to 7.52% in flour and 9.93% in isolated starch. The peak gelatinization temperature of T. hemsleyanum starch ranged from 68.12 to 74.42 °C. The peak viscosity of T. hemsleyanum flour and starch ranged from 778 to 1258 cP and 1577 to 2009 cP respectively. The results indicate that T. hemsleyanum is a potential source for novel starch with high resistant starch and provide some guides for comprehensive utilization of T. hemsleyanum starch in food and pharmaceuticals industry.