Publications by authors named "H F Tian"

A convenient but efficient tool for evaluating dietary intakes in Chinese professional athletes has yet to be established. The aim of this study was to assess the validity of a short semi-quantitative food frequency questionnaire (FFQ) through comparison with 3-day weighed food records (3DWFRs) and corresponding serum biomarkers from a cohort of 102 professional athletes, while also evaluating its reproducibility. The relative validity was assessed using Spearman correlation coefficients, cross-quintiles classification, weighted kappa, and Bland-Altman analysis, while reproducibility was evaluated using the Spearman correlation coefficients and intraclass correlation coefficient (ICC) between two FFQs.

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As the COVID-19 pandemic continues, increasingly complex vaccination and infection histories have made it urgent to investigate the antibody dynamics in populations with hybrid immunity. This study aimed to explore the multi-time-point dynamics of SARS-CoV-2 IgG antibody levels in a community-based population in Jiangsu Province, China, following the Omicron BA.5 wave, as well as the long-term persistence of IgG antibodies nearly 2 years postinfection.

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African swine fever virus is highly contagious and causes a fatal infectious disease in pigs, resulting in a significant global impact on pork supply. The African swine fever virus RNA polymerase serves as a crucial multifunctional protein complex responsible for genome transcription and regulation. Therefore, it is essential to investigate its structural and functional characteristics for the prevention and control of African swine fever.

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Nerve aberrations and vascular lesions in the distal lower limbs are the etiological factors for diabetic foot ulcers (DFUs). This study aimed to understand the regulatory mechanism of angiogenesis in patients with DFU by examining lncRNA, as well as to explore effective targets for diagnosing and treating DFU. The serum levels of A1BG-AS1 and miR-214-3p and the predictive power of A1BG-AS1 for DFU were determined by quantitative PCR and ROC analysis.

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The interaction between proteins and aroma compounds significantly impacts cheese flavor retention during processing. However, it is still unknown how cheese proteins and the aldehyde aroma compounds (AACs) interact. This study aims to clarify the interaction mechanisms between the AACs (benzaldehyde, 2-methylpropanal, 2-methylbutanal and 3-methylbutanal) and β-casein (β-CN) using SPME-GC/MS, multi-spectroscopy techniques, and molecular dynamics simulations.

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