Nano fish bone prepared by high-energy media milling extends the shelf life of tofu during cold storage: Unlocking the restriction on water mobility.

Nano fish bone (NFB) was produced by high-energy media milling. The NFB was composed of circular crystals (approximately 110 nm) and fibrous collagen/peptide. Effects of NFB on the quality and microorganisms of glucono-d-lactone (GDL)-induced tofu stored at 4 °C were investigated.

The Research of a Large-Scale Analysis Platform for MNS Blood Group Identification Based on Long-Read Sequencing.

The objective of this study was to devise a novel approach for determining MNS blood group utilizing long-read sequencing (LRS) and to identify intricate genome variations associated with this blood group system. In this study, a total of 60 blood samples were collected from randomly selected Chinese Han blood donors. The amplification of the full-length sequences of GYPA exon 2-7 (11 kb) and GYPB exon 2-6 (7 kb) was conducted on the blood samples obtained from these 60 donors.

Historical trends of breast cancer burden attributable to metabolic factors among Chinese women, 1990-2019: A population-based epidemiological study.

Background:  This study aims to analyze breast cancer burden attributable to high body mass index (BMI) and high fasting plasma glucose (FPG) in China from 1990 to 2019.

Methods: Data were obtained from the Global Burden of Disease (GBD) study 2019. Deaths and disability-adjusted life years (DALYs) were used for attributable burden, and age-period-cohort (APC) model was used to evaluate the independent effects of age, period and birth cohort.

Gelling properties of acid-induced tofu (soybean curd): Effects of acid type and nano-fish bone.

The effects of different types of acid coagulants and nano fish bone (NFB) additives on the characteristics of tofu were investigated using texture analyzers, SEM, FT-IR, and other techniques. The breaking force and penetration distance, in descending order, were found in the tofu induced by glucono-d-lactone (GDL) (180.27 g and 0.

A comprehensive review of the mechanisms on fish stress affecting muscle qualities: Nutrition, physical properties, and flavor.

Fish inevitably face numerous stressors in growth, processing, and circulation. In recent years, stress-related change in fish muscle quality has gradually become a research hotspot. Thus, the understanding of the mechanism regarding the change is constantly deepening.

A comparative analysis of nutritional quality, amino acid profile, and nutritional supplementations in plant-based products and their animal-based counterparts in the UK.

Plant-based (PB) food products have surged in popularity over the past decade. Available PB products in the UK market were extracted from NielsenIQ Brandbank and compared with animal-based (AB) counterparts in their nutrient contents and calculated Nutri-Scores. The amino acid contents of four beef products and their PB alternatives were analysed by LC-MS/MS.

Exploring the versatility of carbohydrates in surimi and surimi products: novel applications and future perspectives.

Carbohydrate is one kind of the most important additives in the production of surimi and surimi products, mainly due to its wide range of sources and superior functionality. In recent years, new carbohydrates (oligosaccharides and polysaccharides) have been gradually applied in the production of surimi and surimi products which is mainly driven by consumer requirement on nutritional and the flavors or taste quality and producer requirement on extending the shelf life, like low calorie intake, dietary fiber enrichment, rich taste and improvement of antioxidant properties. Besides anti-freezing and improvement in gelling ability, novel functionalities have been explored such as fat substitution, improving flavor, antibacterial effect, antioxidant effect and improving three-dimensional printability.

A mini review on manipulation of carbohydrate for better use in surimi and surimi products: modification and compounding.

Carbohydrate is widely used in the production of surimi and surimi products to improve their qualities, such as anti-freezing capability, gelling ability, nutrition, flavor and 3D printability. More and more native carbohydrates have been modified through physical methods (e.g.

A Systematic Review and Meta-Analysis of Validation Studies Performed on Dietary Record Apps.

Mobile dietary record apps have been increasingly validated by studies with various study designs. This review aims to evaluate the overall accuracy of dietary record apps in measuring the intake of energy, macro- and micronutrients, and food groups in real-life settings and the designs of validation studies. We systematically searched mobile dietary record validation studies published during the period from 2013 to 2019.

How does a simplified recipe collection procedure in dietary assessment tools affect the food group and nutrient intake distributions of the population.

Technology advancements have driven the use of self-administered dietary assessment methods in large-scale dietary surveys. Interviewer-assisted methods generally have a complicated recipe recording procedure enabling the adjustment from a standard recipe. In order to decide if this functionality can be omitted for self-administered dietary assessment, this study aimed to assess the extent of standard recipe modifications in the Dutch National Food Consumption Survey and measure the impact on the food group and nutrient intake distributions of the population when the modifications were disregarded.

Importance of details in food descriptions in estimating population nutrient intake distributions.

Background: National food consumption surveys are important policy instruments that could monitor food consumption of a certain population. To be used for multiple purposes, this type of survey usually collects comprehensive food information using dietary assessment methods like 24-h dietary recalls (24HRs). However, the collection and handling of such detailed information require tremendous efforts.

Evaluation of the Recipe Function in Popular Dietary Smartphone Applications, with Emphasize on Features Relevant for Nutrition Assessment in Large-Scale Studies.

Nutrient estimations from mixed dishes require detailed information collection and should account for nutrient loss during cooking. This study aims to make an inventory of recipe creating features in popular food diary apps from a research perspective and to evaluate their nutrient calculation. A total of 12 out of 57 screened popular dietary assessment apps included a recipe function and were scored based on a pre-defined criteria list.

Cisplatin induces HepG2 cell cycle arrest through targeting specific long noncoding RNAs and the p53 signaling pathway.

Cisplatin has been used effectively in the treatment of hepatocellular carcinoma (HCC). Long noncoding RNAs (lncRNAs) were recently reported to contribute to the pathogenesis and progression of HCC. Their molecular mechanism related to cisplatin treatment remains unclear.

Synthesis and characterization of pH-sensitive poly(itaconic acid)-poly(ethylene glycol)-folate-poly(l-histidine) micelles for enhancing tumor therapy and tunable drug release.

pH responsive intracellular tumor targeting is increasingly investigated as a pathway to trigger the release of anti-tumor drugs once the drug carrier reached the unique acidic environment of the solid tumors or after the drug carrier has been taken up by cells, resulting in the localization of the micelles in the acidic endosomes and lysosomes. Poly(itaconic acid)-poly(ethylene glycol)-folate-poly(l-histidine) (PIA-PEG-FA-PHIS) was synthesized as a carrier for tumor-targeted drug delivery. The micelles were internalized by receptor-mediated endocytosis, and the combination of active targeting and triggered release resulted in apparent cytotoxicity and antitumor activity.

Chemical structure and antioxidant activity of the biomacromolecules from paddlefish cartilage.

To evaluate the effect of extraction methods on chemical structure and association with antioxidant activity of the extracts from paddlefish cartilage, the three extracts (EXT-A, EXT-B and EXT-C) were obtained from the cartilage by signal alkali extraction, microwave-assisted alkali extraction, and microwave-assisted alkali extraction followed by Sevag's deproteinization, respectively. Chemical structures of the polymer were investigated by GPC (Gel Permeation Chromatography), FT-IR, GC and amino acid analysis. The results indicated that both EXT-A and EXT-B consisted of polysaccharide and protein, but the protein content of EXT-B (87.