Effect of corneal cross-linking on biomechanical properties of swollen rabbit corneas.

Corneal cross-linking (CXL) is an effective method to prevent the progression of keratoconus. CXL combined with hypotonic riboflavin solution is a modified treatment for thin corneas, which are deemed to be below the safe thickness threshold. In this study, rabbit corneas were subjected to different hydration levels using different osmolarity of riboflavin dextran solutions before CXL.

Effects of parecoxib sodium on early cognitive impairment and inflammation levels in burned rats.

To study the effect of parecoxib sodium in alleviating inflammation in burned rats and restoring cognitive function in burned rats. 30 SPF grade SD rats were randomly divided into 6 groups: (1) Blank control group (Group C). (2) Sham surgery group (Group Sham).

A nomogram combining prognostic nutritional index and platelet lymphocyte ratio predicts postoperative pulmonary infection following D2 radical gastrectomy for gastric cancer.

Introduction: the prognostic nutritional index (PNI) and platelet-lymphocyte ratio (PLR) have been found to correlate with outcomes following radical gastrectomy for gastric cancer (GC). Objectives: to construct a nomogram combining PNI and PLR for individually forecasting the risk of postoperative pulmonary infection (POI) following D2 radical gastrectomy for GC. Methods: retrospectively, clinical data was gathered from 404 patients treated with D2 radical gastrectomy for GC.

miR-107-5p ameliorates neurological damage, oxidative stress, and immune responses in mice with Alzheimer's disease by suppressing the Toll-like receptor 4 (TLR4)/nuclear factor-kappaB(NF-κB) pathway.

Alzheimer's disease (AD) is a progressively debilitating neurodegenerative condition primarily affecting the elderly. Emerging research suggests that microRNAs (miRNAs) play a role in the development of AD. This study investigates the impact of miR-107-5p on neurological damage, oxidative stress, and immune responses in AD.

Experimental Investigation on Microstructure Alteration and Surface Morphology While Grinding 20Cr2Ni4A Gears with Different Grinding Allowance Allocation.

Transmission gear is a key component of vehicles and its surface integrity affects the safety of the transmission system as well as the entire mechanical system. The design and optimization of allowances in form grinding are important for improving dimensional accuracy and machining efficiency during the manufacturing of heavy-duty gears. This work aims to investigate the effects of grinding allowance allocation on surface morphology, grinding temperature, microstructure, surface roughness, and microhardness fluctuation during the form grinding of 20Cr2Ni4A gears.

Grinding Force and Surface Formation Mechanisms of 17CrNi2MoVNb Alloy When Grinding with CBN and Alumina Wheels.

The 17CrNi2MoVNb alloy is widely used for manufacturing heavy-duty gears in vehicles' transmission systems, where grinding is a significant process affecting gears' working performance and service life. This work comprehensively analyzed the grinding force, surface morphology, and surface roughness when grinding 17CrNi2MoVNb alloy using alumina and CBN grinding wheels. Results showed that the maximum normal grinding force from the CBN wheel was only ~67% of the one from the alumina wheel.

Effects of the polypeptide from peanut meal mixed fermentation on lipid metabolism and intestinal flora of hyperlipidemic mice.

Background: Hyperlipidemia is one of the metabolic disorders posing great threat to human health. Our previous studies have shown that the nutritional properties of peanut meal after fermentation are markedly improved, and can effectively improve hyperlipidemia caused by high-fat diet in mice. In this study, in order to facilitate the further utilization of peanut meal, the effect of peanut polypeptide (PP) from peanut meal mixed fermentation on lipid metabolism in mice fed with high-fat diet (HFD) and its possible mechanism were investigated.

Surface Morphology and Subsurface Microstructure Evolution When Form Grinding 20Cr2Ni4A Alloys.

20Cr2Ni4A alloy is widely used in the manufacturing of heavy-duty gears, although limited information about its machinability during the form-grinding process has been reported. In this work, form-grinding trials on transmission gears of 20Cr2Ni4A alloy under various parameters were conducted. Surface morphology of the gear tooth, surface roughness distribution and microstructure evolution of the machined surface layer were comprehensively studied, and the influence of grinding parameters on grinding performance was investigated.

Grinding Temperature and Surface Integrity of Quenched Automotive Transmission Gear during the Form Grinding Process.

Grinding burn is an undesired defect in gear machining, and a white layer is an indication of severe burn that is detrimental to gear surface performance. In this work, the influence of grinding parameters on the thickness of the white layer during form grinding of quenched transmission gear was investigated, and the microstructure evolution and mechanism of severe burn formation were analyzed. The grinding temperature increased with the grinding depth and grinding speed, with the highest level of ~290 °C.

Effects of the extract from peanut meal fermented with Bacillus natto and Monascus on lipid metabolism and intestinal barrier function of hyperlipidemic mice.

Background: Hyperlipidemia is one of the metabolic disorders that poses a great threat to human health. This study is aimed at investigating the potential hypolipidemic properties of extract from peanut meal fermented with Bacillus natto and Monascus in mice fed with a high-fat diet. Herein, 60 male C57BL/6J mice were randomly divided into six groups: four control groups, comprised of a normal group, a model (M) group, a positive control group (atorvastatin 10 mg kg ), and a nonfermented peanut meal extract group (150 mg kg ), and two experimental groups, comprised of a fermented peanut meal extract low-dose group (50 mg kg ) and a fermented peanut meal extract high-dose group (FH, 150 mg kg ).

Effects of peanut meal extracts fermented by on the growth performance, learning and memory skills and gut microbiota modulation in mice.

Recent studies have demonstrated that the nutritional properties of peanut meal (PM) can be improved after being fermented. The assessment of fermented PM has been reported to be limited to various physical and chemical evaluations in vitro. In the present study, PM was fermented by Bacillus natto to explore the effects of fermented PM extract (FE) on growth performance, learning and memory ability and intestinal microflora in mice.