Exploring hepatic fibrosis screening via deep learning analysis of tongue images.

Background: Tongue inspection, an essential diagnostic method in Traditional Chinese Medicine (TCM), has the potential for early-stage disease screening. This study aimed to evaluate the effectiveness of deep learning-based analysis of tongue images for hepatic fibrosis screening.

Methods: A total of 1083 tongue images were collected from 741 patients and divided into training, validation, and test sets.

A one-pot electrochemical synthesis of 2-aminothiazoles from active methylene ketones and thioureas mediated by NHI.

The electrochemical preparation of 2-aminothiazoles has been achieved by the reaction of active methylene ketones with thioureas assisted by ᴅʟ-alanine using NHI as a redox mediator. The electrochemical protocol proceeds in an undivided cell equipped with graphite plate electrodes under constant current conditions. Various active methylene ketones, including β-keto ester, β-keto amide, β-keto nitrile, β-keto sulfone and 1,3-diketones, can be converted to the corresponding 2-aminothiazoles.

Effects of the microbial community on the formation of volatile compounds and biogenic amines during the traditional brewing of rice wine.

As a typical representative of Chinese rice wine (), rice wine is famous for its red color, mellow taste and strong fragrance. However, due to the open brewing environment and traditional fermentation technology, there are some safety risks in traditional brewed rice wine, such as a certain amount of biogenic amines. In this study, the dynamic changes and the differences of microbial communities and volatile flavor components between two types of rice wine with high and low biogenic amine contents (LBAW and HBAW) during the traditional brewing were systematically investigated.

Free and Bound Aroma Compounds of Turnjujube ( Lindl.) during Low Temperature Storage.

Free and bound aroma volatiles from turnjujube during low temperature storage were extracted by headspace solid-phase microextraction. They were then characterized and identified using gas chromatography-mass spectrometry. Turnjujube was harvested and stored for 7, 14, and 21 days at 7 °C, the common temperature of display refrigerators in grocery stores.

Skin-patch of Xin Huang Pian on relieving joint symptoms in patients with acute gouty arthritis: A Randomized, Double-Blind, Active-Controlled Trial.

Aims: To evaluate the effectiveness and safety of Xin Huang Pian skin patches for patients with acute gouty arthritis.

Background: In China, patients with acute gouty arthritis benefit from skin patcheses with herbal medicines. But the clinical effects of skin patches with Xin Huang Pian are rarely reported.

Free and bound volatile compounds in the Rubus coreanus fruits of different ripening stages.

The aim of the present study was to investigate the free and bound volatiles in the Rubus coreanus (RC) fruits of different ripening stages. Thirty-seven free volatiles and 28 bound volatiles were identified in RC fruit for the first time. The contents of free (E)-2-hexen-1-ol, 1-hexanol, 2-heptanol, β-myrcene, (E), (Z)-β-ocimene, allo-ocimene, linalool, cosmene, α-terpineol, methyl salicylate, eugenol, and β-damascenone remain high, and increased with the ripening of RC fruit.

Isolation and identification of the umami peptides from shiitake mushroom by consecutive chromatography and LC-Q-TOF-MS.

Umami is critical to the taste of shiitake mushroom. To isolate and identify umami peptides, fractions from hydrolyzed dried shiitake mushroom were separated by ultrafiltration, gel filtration chromatography (GFC), and reversed-phase high-performance liquid chromatography (RP-HPLC). Separations were combined with sensory evaluations (grading and taste dilution analysis) and analysis of electronic tongue, which were used to identify the most umami component in shiitake mushroom.

Changes of the free and bound volatile compounds in Rubus corchorifolius L. f. fruit during ripening.

The changes of free and bound volatile compounds in Rubus corchorifolius fruit during ripening were determined with a headspace SPME-GC-MS method. The results suggest that the free aldehydes, alcohols, esters and phenols increases, while that of free terpenoids decreases, with the ripening of the fruit. The bound aldehydes, alcohols, terpenoids, esters and phenols gradually decreases during ripening because these bound compounds are hydrolyzed to their free form.

Kinetics of 5-hydroxymethylfurfural formation in the sugar-amino acid model of Maillard reaction.

Background: As a potential health hazard, 5-hydroxymethylfurfural (HMF) has been detected in thermally processed foods high in sugar and amino acids. In order to analyze HMF quantitatively and investigate the kinetics of its formation, high-performance liquid chromatography was employed to determine the content of HMF in six sugar-amino acid thermal reaction models.

Results: In thermal reaction models, formation of HMF was significantly affected by sugar and amino acid composition, pH value and heating conditions.

Functionalization of -arylglycine esters: electrocatalytic access to C-C bonds mediated by -BuNI.

An efficient electrocatalytic functionalization of -arylglycine esters is reported. The protocol proceeds in an undivided cell under constant current conditions employing the simple, cheap and readily available -BuNI as the mediator. In addition, it is demonstrated that the mediated process is superior to the direct electrochemical functionalization.

Comparison of non-volatile umami components in chicken soup and chicken enzymatic hydrolysate.

Umami taste is an important part to the taste of chicken. To isolate and identify non-volatile umami compounds, fractions from chicken soup and hydrolysate were prepared and analyzed. Amino acids were analyzed by amino acid analyzer.

Electrocatalytic Minisci Acylation Reaction of N-Heteroarenes Mediated by NHI.

An electrochemical C-H acylation of electron-deficient N-heteroarenes with α-keto acids is reported. This first electrochemical Minisci acylation reaction proceeded using NHI as a redox catalyst. A broad N-heteroarene scope and high functional group tolerance are observed.

Determination of the Free Amino Acid, Organic Acid, and Nucleotide in Commercial Vinegars.

The selected taste-active compounds in several kinds of commercial vinegar including amino acids, organic acids, and nucleotides were determined by High Performance Liquid Chromatography (HPLC). The results showed that glutamine and alanine, which contribute the umami and sweet taste to the flavor of vinegar, are high in Taste Activity Value (TAV). Acetic acid is the major organic acid in vinegar, making up as much as 91.

Electrochemically Oxidative α-C-H Functionalization of Ketones: A Cascade Synthesis of α-Amino Ketones Mediated by NHI.

An efficient electrochemical protocol for the synthesis of α-amino ketones via the oxidative cross-dehydrogenative coupling of ketones and secondary amines has been developed. The electrochemistry performs in a simple undivided cell using NHI as a redox catalyst and a cheap graphite plate as electrodes under constant current conditions. Gram-scale reaction demonstrates the practicality of the protocol.

Aroma Constituents in Shanxi Aged Vinegar before and after Aging.

Shanxi aged vinegar is one of the most famous Chinese traditional cereal vinegars produced by spontaneous solid-state fermentation. However, the aroma composition of Shanxi aged vinegar is still ambiguous. The Shanxi vinegars before and after aging were both analyzed by solvent-assisted flavor evaporation combined with gas chromatography-mass spectrometry (GC-MS) as well as gas chromatography-olfactometry (GC-O) in aroma extract dilution analysis.

[Effects of Jianpi Jiedu Recipe on TCRVβCDR3 Spectratyping of Liver Cancer Rats with Pi Deficiency Syndrome].

Objective: To observe anti-cancer effects of Jianpi Jiedu Recipe (JJR) on liver cancer (LC) rats with Pi deficiency syndrome (PDS) and its relation with the third complementary-determining region gene spectratyping of TCRVβ-chain (TCRVβCDR3).

Methods: Rats were divided into 8 groups according to random digit table, i.e.

Total saponins from dioscorea septemloba thunb reduce serum uric acid levels in rats with hyperuricemia through OATP1A1 up-regulation.

The aim of this study is to evaluate the efficacy of total saponins of Dioscorea (TSD), an extract of the Chinese herbal Bi Xie, on hyperuricemia and to elucidate the underlying mechanisms. The rat hyperuricemia model was established by administration of adenine. Thirty-two rats were randomly allocated into 4 groups: model group, low/high-dose TSD-treated groups, and allopurinol-treated group.

Identification and safety evaluation of a product from the biodegradation of ochratoxin A by an Aspergillus strain.

Background: Ochratoxin A (OTA) poses a serious health hazard throughout the world and is often reported in food commodities. At present, biological approaches to detoxifying OTA are now widely considered to be the most promising methods.

Results: In this study, a strain that was identified as Aspergillus niger was isolated, and it has a strong ability to detoxify OTA.

[Exploring the Correlation between Pi and Shen from the Excretion of AA-I and Expressions of Or- ganic Anion Transporting Polypeptide 2al and 2 b1 in Pi Deficiency Model Rats].

Objective: To explore the correlation between Pi and Shen by observing the relationship between the metabolism of aristolochic acid (AA) and mRNA and protein expression levels of organic anion transporting polypeptide (oatp) superfamily member 2a1 and 2 b1 (oatp2al and oatp2bl) in renal, small intestinal, and large intestinal tissues of Pi deficiency syndrome (PDS) model rats.

Methods: Totally 46 Sprague-Dawley (SD) rats were randomly divided into four groups, i.e.

[Effect of invigorating spleen and detoxification decoction on MHC I/MHC II in spleen-deficiency liver cancer rats survival].

Objective: To explore that Invigorating Spleen and Detoxification Decoction (ISD) enhanced the survival of spleen-deficiency liver cancer rats and the effect on major histocompatibility complex I (MHC I) and major histocompatibility complex II (MHC II).

Methods: 105 male Wistar rats were randomly divided into blank control group, liver cancer model group, spleen-deficiency model group, spleen-deficiency liver cancer model group, Thymopentin group and spleen-deficiency liver cancer model groups treated by low and high-concentration ISD for modeling and intervention. Recorded the animals' weight, survival time, moribund state and cachexia score of liver cancer rats, and collected specimens in the experiment.

Observations of TCRVβ Gene Expression in Rats with Dampness Syndrome.

Environmental dampness is one factor which can cause human diseases. The effects of exposure to humidity on human immune function are diverse and numerous. In the theory of traditional Chinese medicine (TCM), dampness is defined as one of the major pathogenic factors in the human body.

Acupuncture of the Five Shu Acupoints in spleen meridian to lower blood uric acid level.

Background: Based on the principle of "spleen governing transportation and transformation", we have found that acupuncture of the Five Shu Acupoints in spleen meridian can remarkably lower the blood uric acid levels in patients with primary hyperuricemia.

Objective: To explore the clinical efficacy of the acupuncture of the Five Shu Acupoints in spleen meridian in reducing the blood uric acid level and its relevant mechanism.

Methods: A total of 32 patients with primary hyperuricemia were enrolled in this study.

[Organic anion transporting polypeptide (oatp4a1) mRNA and protein expressions in high fat and over-fatigue impairing Pi rats].

Objective: To study organic anion transporting polypeptide (OATP) superfamily member 4a1 (oatp4a1) mRNA expression in the Pi deficiency model rats, thus exploring its mechanism for transporting and transforming the dampness.

Methods: Six SD rats of SPF grade were used to prepare over-fatigue impairing Pi model. Another 12 SD rats were randomly divided into the blank control group and the high fat diets group, 6 in each.

Identification of volatile components in Chinese Sinkiang fermented camel milk using SAFE, SDE, and HS-SPME-GC/MS.

The volatile components of Chinese Sinkiang fermented camel milk were isolated by solvent assisted flavour evaporation (SAFE), simultaneous distillation extraction (SDE, dichloromethane and diethyl ether as solvent, respectively) and headspace solid-phase microextraction (HS-SPME, CAR/PDMS, PDMS/DVB and DVB/CAR/PDMS fibre extraction, respectively) and analysed by GC/MS. A total of 133 volatile components were identified under 6 different conditions, including 30 esters, 20 acids, 18 saturated alcohols, 15 unsaturated aliphatic alcohols, 8 saturated ketones, 9 saturated aldehydes, 8 unsaturated aliphatic aldehydes, 6 furans, 5 sulphur-containing compounds, 5 ethers, 5 lactones, 3 other compounds, and 1 unsaturated aliphatic ketone. Three pretreatment methods were compared, assisted by principal component analysis (PCA).