Extracellular vesicles from pancreatic cancer and its tumour microenvironment promote increased Schwann cell migration.

Background: Pancreatic ductal adenocarcinoma (PDAC) exhibits a high frequency of neural invasion (NI). Schwann cells (SCs) have been shown to be reprogrammed to facilitate cancer cell migration and invasion into nerves. Since extracellular vesicles (EVs) affect the tumour microenvironment and promote metastasis, the present study analysed the involvement of EVs from pancreatic cancer cells and their microenvironment in altering SC phenotype as part of the early events in the process of NI.

Application of psyllium husk powder addition on the textural properties, oxidative stability and sensory attributes of non-phosphates luncheon meat.

This study assessed the textural properties, oxidative stability and sensory attributes of non-phosphates luncheon meat containing different concentrations (0.75 %, 1.00 %, 1.

Unraveling the potential of zinc protoporphyrin-forming lactic acid bacteria for replacing nitrite and their role in quality characteristics of Harbin dry sausage.

This study evaluated the effects of zinc protoporphyrin-producing lactic acid bacteria specifically JX11, MDJ8, and Q on nitrite substitution and the quality characteristics of Harbin dry sausage. The redness ( values in the bacteria-inoculated groups were significantly higher than those in the control group ( < 0.05) during fermentation.

Immune Checkpoint Inhibitors +/- Chemotherapy for Patients With NSCLC and Brain Metastases: A Systematic Review and Network Meta-Analysis.

Background: Multiple studies have demonstrated the intracranial efficacy of immune checkpoint inhibitors (ICI) +/- chemotherapy. The efficacy of chemoimmunotherapy compared to ICI alone in patients with metastatic NSCLC and brain metastases (BM) remains unknown.

Methods: A systematic review and network meta-analysis were performed to evaluate ICI efficacy and the influence of additional chemotherapy on survival outcomes in treatment-naïve metastatic NSCLC with BM.

The establishment of ham grade, sensory scores and key flavor substances prediction models for Jinhua ham via E-nose combined with machine learning.

Unique organoleptic and flavor attributes of Jinhua ham are associated with their qualities. However, methods for quickly predicting the grade of hams, sensory scores and key flavor substances have not been systematically established. This study used sensory evaluation and E-nose to analyze the sensory differences for different grades of Jinhua ham.