Effect of Succinylation on Oxidation-Aggregation of Low-Density Lipoprotein and Formation of Off-Flavors in Heated Egg Yolks.

This study examined the effect of succinylation on protein oxidation-aggregation and the formation of off-flavors in heated egg yolks (EYs). The sensory evaluation, content of volatile compounds, stability of low-density lipoprotein (LDL) particles, and oxidation of lipid and protein at six levels of succinylated EY (0.25%, 0.

Hot air-assisted radio frequency drying of corn kernels: the effect on structure and functionality properties of corn starch.

Hot air (HA) drying caused quality damage of grains with long treatment time. Radio frequency (RF) heating as an emerging technology was applied to improve drying quality of cereals effectively. The effects of HA-RF drying (50 °C, 70 °C, 90 °C) of corn kernels on the morphology, structure, and physicochemical properties of starch were investigated and compared with HA drying.

Long non-coding RNA X-Inactive Specific Transcript (XIST) interacting with USF2 promotes osteogenic differentiation of periodontal ligament stem cells through regulation of WDR72 transcription.

Background: Periodontal ligament stem cells (PDLSCs) are the most potential cells in periodontal tissue regeneration and bone tissue regeneration. Our prior work had revealed that WD repeat-containing protein 72 (WDR72) was crucial for osteogenic differentiation of PDLSCs. Here, we further elucidated its underlying mechanism in PDLSC osteogenic differentiation.

Hsa_circ_0049396 inhibited oral squamous cell carcinoma progression by regulating the miR-663b/ENDOU axis.

Background: Circular RNA (circRNAs) play an important role in oral squamous cell carcinoma (OSCC) progression and has been widely reported. In this study, we aimed to investigate the role of a novel circRNA, circ_0049396, and its underlying mechanism in OSCC.

Methods: The expression levels of circ_0049396, miR-663b, and theuridylate-specific endoribonuclease (ENDOU) were assessed by quantitative reverse transcription PCR (qRT-PCR).

Stability of low density lipoprotein particles affect the formation of off-flavor in thermal egg yolk.

This study aimed to investigate the role of stability of low density lipoprotein (LDL) spherical particles as well as oxidation of lipids and proteins on formation of off-odor in heated egg yolk (EY). Off-odor attributes and volatile components of EY with different thermal temperature (25 °C-90 °C) were investigated by sensory evaluation, gas chromatography-mass spectrometry (GC-MS) and GC-ion mobility spectrometry (IMS). The off-flavor and volatile compounds increased significantly when EY were heated at 60 °C-65 °C.

The anti-tumor effects of evodiamine on oral squamous cell carcinoma (OSCC) through regulating advanced glycation end products (AGE) / receptor for advanced glycation end products (RAGE) pathway.

Evodiamine (EVO) is emerging as a novel anti-tumor drug, which is involved in the inhibition of cell proliferation and apoptosis. High-Mobility Group Box 1 (HMGB1)/RAGE is involved in invasive behavior of OSCC cells and angiogenesis. In this study, we evaluated the potential of EVO in OSCC and .