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Article ; Online: The "Hand as Foot" teaching method in layers of the retina.

Wang, Yujue / Wang, Xinmiao

2023 Volume 46, Issue 7, Page(s) 2980–2981

MeSH term(s)	Humans ; Hand ; Upper Extremity ; Foot ; Lower Extremity ; Retina
Language	English
Publishing date	2023-03-08
Publishing country	Netherlands
Document type	Letter
ZDB-ID	1068461-x
ISSN	0219-3108 ; 1015-9584
ISSN (online)	0219-3108
ISSN	1015-9584
DOI	10.1016/j.asjsur.2023.02.054
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Article: Efficacy and safety of compound kushen injection for treating advanced colorectal cancer: A protocol for a systematic review and meta-analysis.

Wu, Jingyuan / Ma, Xinyi / Wang, Xinmiao / Zhu, Guanghui / Wang, Heping / Li, Jie

Heliyon

2024 Volume 10, Issue 5, Page(s) e26981

Abstract: Introduction: Compound Kushen Injection (CKI) is a traditional Chinese medicine extracted from : Methods: Randomized controlled trials investigating the efficacy and safety of CKI combined with chemotherapy in the treatment of advanced CRC will be ... ...

Abstract	Introduction: Compound Kushen Injection (CKI) is a traditional Chinese medicine extracted from Methods: Randomized controlled trials investigating the efficacy and safety of CKI combined with chemotherapy in the treatment of advanced CRC will be comprehensively searched from databases, including PubMed, Web of Science, Cochrane Library, EMBASE, China National Knowledge Infrastructure, Chinese Scientific Journal Database, Wanfang, Chinese Biomedicine Database Searches, Chinese Clinical Trial Registry, and ClinicalTrials.gov until November 2022. Two independent reviewers will screen the studies, assess the risk of bias, and extract data in duplicate. The ROB2 tool will be employed to assess the quality of included studies. Stata 16 will be used for data analysis, and publication bias will be assessed using funnel plots and Egger's test. The quality of evidence will be evaluated according to GRADE, and trial sequence analysis (TSA) will be utilized to calculate the final total sample size required for the meta-analysis. The results of this systematic review will be published in a peer-reviewed journal. The proposed review protocol has been registered with the International Prospective Register of Systematic Reviews (PROSPERO; CRD42022380106). Discussion: This systematic review will integrate current evidence on CKI in advanced CRC and analyze the clinical efficacy and safety of CKI combined with different chemotherapy regimens, providing valuable guidance on the use of CKI in CRC patients.
Language	English
Publishing date	2024-02-28
Publishing country	England
Document type	Journal Article
ZDB-ID	2835763-2
ISSN	2405-8440
ISSN	2405-8440
DOI	10.1016/j.heliyon.2024.e26981
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Article: In vitro stability study of saliva emulsions: The impact of time, calcium ion and pH

Ma, Tian / Wang, Xinmiao / Chen, Jianshe

Food hydrocolloids. 2022 Apr., v. 125

2022

Abstract: Human saliva is a complex colloidal system that offers multiple functions during food oral processing. Most interestingly, saliva was recently proved to act as an effective natural emulsifier during the oral consumption of oil/fat, leading to ... ...

Abstract	Human saliva is a complex colloidal system that offers multiple functions during food oral processing. Most interestingly, saliva was recently proved to act as an effective natural emulsifier during the oral consumption of oil/fat, leading to speculations about the mechanisms of oral sensation of oil/fat. For this reason, this project was designed to investigate the stability of saliva emulsions, as influenced by storage time (0–240 min), Ca²⁺ concentrations (0–45 mM), and pH (4–8). A total of 12 healthy young subjects were recruited, and saliva emulsions were prepared in vitro under gentle homogenization conditions. Emulsion stability was monitored by ζ-potential, particle size distribution, microstructure, and apparent viscosity. The results showed that emulsifying capability of saliva and the stability of emulsion was significantly different among subjects (p < 0.05). During the observation period, d₃₂ of saliva emulsions only increased slightly with the extension of storage time. The stability of saliva emulsions was affected by Ca²⁺ concentrations or pH values to varying degrees. The lowest stability was observed at 45 mM Ca²⁺ or pH 4 (close to pI). Also, all saliva emulsions were exhibited shear-thinning behavior. Despite the results are still preliminary, it is evident that oral emulsifying capability and the stability of saliva emulsions are highly individualized and are significantly affected by complex factors. Confirmation of oral emulsification reminds us that very different thinking is needed in explaining oral mechanisms of oil/fat sensation and perception.
Keywords	calcium ; emulsifiers ; emulsifying ; emulsions ; homogenization ; humans ; hydrocolloids ; microstructure ; oils ; pH ; particle size distribution ; saliva ; sensation ; storage time ; viscosity
Language	English
Dates of publication	2022-04
Publishing place	Elsevier Ltd
Document type	Article
ZDB-ID	742742-6
ISSN	1873-7137 ; 0268-005X
ISSN (online)	1873-7137
ISSN	0268-005X
DOI	10.1016/j.foodhyd.2021.107390
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Article: Buffering capacity of saliva influences the perception of acid-related sensory properties

Zhang, Donghao / Jiang, Hongnan / Chen, Jianshe / Wang, Xinmiao

Food quality and preference. 2022 Apr., v. 97

2022

Abstract: Sufficient evidence had shown that the secretion and functional properties of saliva affect retronasal smell, taste and texture perception during food oral processing. A less noticed but important functional indicator of saliva is its buffering capacity ... ...

Abstract	Sufficient evidence had shown that the secretion and functional properties of saliva affect retronasal smell, taste and texture perception during food oral processing. A less noticed but important functional indicator of saliva is its buffering capacity and its influence on sensory perception. This study hypothesized that salivary buffering capacity differs among individuals due to possibly varied salivary compositions, and salivary buffering capacity could be the main cause of individual’s perception variation of acid-related sensory properties. To test this hypothesis, salivary buffering capacity was assessed both ex vivo and with oral samples, then correlated with sour taste perception. Ex vivo acid titration experiment of saliva samples found that the titration curve could be divided into three distinct sections and sectional buffer values had very good indication of corresponding function of different saliva buffer systems: at lower pH (pH < 5), ex vivo buffer value was positively correlated with salivary α-amylase activity and total protein content, suggesting an important role of salivary protein in acidic environment. A salivary buffering capacity evaluation of orally processed samples was proposed then validated. Sensory analysis showed that participants with higher salivary buffering capacity perceived less sour taste with increased concentration of citric acid stimulants, proving our initial hypothesis.
Keywords	alpha-amylase ; citric acid ; food quality ; pH ; protein content ; saliva ; secretion ; sensory evaluation ; smell ; sourness ; taste ; texture ; titration
Language	English
Dates of publication	2022-04
Publishing place	Elsevier Ltd
Document type	Article
ZDB-ID	1020221-3
ISSN	0950-3293
ISSN	0950-3293
DOI	10.1016/j.foodqual.2021.104454
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Article: In situ oral lubrication and smoothness sensory perception influenced by tongue surface roughness

Wang, Xingqun / Chen, Jianshe / Wang, Xinmiao

Journal of the science of food and agriculture. 2022 Jan. 15, v. 102, no. 1

2022

Abstract: BACKGROUND: The human tongue is important in the oral processing of food and in sensory perception. Tongue topography could influence delicate differences in sensory perception. It is hypothesized that tongue surface roughness could alter oral ... ...

Abstract	BACKGROUND: The human tongue is important in the oral processing of food and in sensory perception. Tongue topography could influence delicate differences in sensory perception. It is hypothesized that tongue surface roughness could alter oral lubrication status and affect perception of smoothness. Fifteen participants with varying levels of tongue surface roughness were recruited and tested. Participants' in situ oral lubrication status without and after consumption of fluid food (milk with varying fat content and maltodextrin solutions with different shear viscosities) was measured. Participants' smoothness sensory scores were also recorded. RESULTS: The in situ friction coefficient (0.299–1.505) was significantly positively correlated with tongue‐surface roughness (54.6–140.0 μm) in all types of test fluid samples across participants. Oral lubrication was significantly decreased when participants consumed the test fluid samples compared with no liquid food consumption, for all test fluid sample types (P < 0.05). No significant differences in in situ friction coefficient were found after participants consumed different test fluid samples, and this was mainly attributed to the limited quantities of fluid residuals in the oral cavity after expectoration. Participants whose tongue surface roughness differed did not exhibit significant differences in smoothness perception with different test fluid samples. CONCLUSION: Tongue surface roughness has a strong impact on in situ oral lubrication, and fluid food intake reduces in situ oral lubrication significantly. Saliva film and tongue surface roughness might play greater roles in oral lubrication and smoothness sensory perception if fluid is expectorated after consumption. The association between oral physiology and texture perception still needs further elucidation. © 2021 Society of Chemical Industry.
Keywords	agriculture ; food consumption ; food intake ; friction ; humans ; lipid content ; liquids ; lubrication ; maltodextrins ; milk ; roughness ; saliva ; sensation ; surface roughness ; texture ; tongue ; topography
Language	English
Dates of publication	2022-0115
Size	p. 132-138.
Publishing place	John Wiley & Sons, Ltd.
Document type	Article
Note	JOURNAL ARTICLE
ZDB-ID	184116-6
ISSN	1097-0010 ; 0022-5142
ISSN (online)	1097-0010
ISSN	0022-5142
DOI	10.1002/jsfa.11339
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Article ; Online: Current Perspectives on Food Oral Processing.

He, Yue / Wang, Xinmiao / Chen, Jianshe

Annual review of food science and technology

2022 Volume 13, Page(s) 167–192

Abstract: Food oral processing (FOP) is a fast-emerging research area in the food science discipline. Since its first introduction about a decade ago, a large amount of literature has been published in this area, forming new frontiers and leading to new research ... ...

Abstract	Food oral processing (FOP) is a fast-emerging research area in the food science discipline. Since its first introduction about a decade ago, a large amount of literature has been published in this area, forming new frontiers and leading to new research opportunities. This review aims to summarize FOP research progress from current perspectives. Food texture, food flavor (aroma and taste), bolus swallowing, and eating behavior are covered in this review. The discussion of each topic is organized into three parts: a short background introduction, reflections on current research findings and achievements, and future directions and implications on food design. Physical, physiological, and psychological principles are the main concerns of discussion for each topic. The last part of the review shares views on the research challenges and outlooks of future FOP research. It is hoped that the review not only helps readers comprehend what has been achieved in the past decade but also, more importantly, identify where the knowledge gaps are and in which direction the FOP research will go.
MeSH term(s)	Deglutition/physiology ; Food ; Food Handling ; Odorants ; Taste
Language	English
Publishing date	2022-03-25
Publishing country	United States
Document type	Journal Article ; Research Support, Non-U.S. Gov't ; Review
ZDB-ID	2516759-5
ISSN	1941-1421 ; 1941-1413
ISSN (online)	1941-1421
ISSN	1941-1413
DOI	10.1146/annurev-food-052720-103054
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Article ; Online: Hydrolysis and transport characteristics of tyrosol-SCFA esters in rat intestine and blood: Two-step release of tyrosol and SCFAs to enhance the beneficial effects

Wang, Xinmiao / Wang, Qian / Hu, Yuanyuan / Yin, Fawen / Liu, Xiaoyang / Zhou, Dayong

Food Chemistry. 2023 July, v. 414 p.135710-

2023

Abstract: The models of rat everted gut sac and hydrolysis by rat plasma were used to clarify the hydrolysis and transport characteristics of tyrosol-SCFA esters (TYr-SEs). HPLC-UV results indicated that TYr-SEs could be hydrolyzed by intestinal lipase, which ... ...

Abstract	The models of rat everted gut sac and hydrolysis by rat plasma were used to clarify the hydrolysis and transport characteristics of tyrosol-SCFA esters (TYr-SEs). HPLC-UV results indicated that TYr-SEs could be hydrolyzed by intestinal lipase, which showed sustained release of SCFAs and TYr. Meanwhile, TYr-SEs and the liberated SCFAs and TYr could cross the membrane and were transported into blood circulation. TYr-SEs were further hydrolyzed by carboxylesterase in plasma. Obviously, the hydrolysis of TYr-SEs in blood also showed sustained release of SCFAs and TYr. Especially, the rates of hydrolysis and transport correlated positively with the acyl chain lengths. Besides, the above rates of the TYr-SE with a straight chain were greater than those of its isomer with a branched chain. Therefore, the above-mentioned two-step release of SCFAs and TYr clearly demonstrated that TYr-SEs would be an effective approach to enhance the beneficial health effects of SCFAs and TYr.
Keywords	blood ; blood circulation ; carboxylesterase ; food chemistry ; hydrolysis ; intestines ; isomers ; rats ; Tyrosol ; SCFAs ; Transport ; Rat everted gut sac model ; Rat plasma hydrolysis model
Language	English
Dates of publication	2023-07
Publishing place	Elsevier Ltd
Document type	Article ; Online
ZDB-ID	243123-3
ISSN	1873-7072 ; 0308-8146
ISSN (online)	1873-7072
ISSN	0308-8146
DOI	10.1016/j.foodchem.2023.135710
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Article: A new design of soft texture analyzer tribometer (STAT) for in vitro oral lubrication study

Wang, Qi / Wang, Xinmiao / Chen, Jianshe

Food hydrocolloids. 2021 Jan., v. 110

2021

Abstract: The relative movement between food particles as well as between food particles and oral surface is considered as critically important in influencing food oral processing and sensory perception. Precise characterization of oral lubrication/friction has ... ...

Abstract	The relative movement between food particles as well as between food particles and oral surface is considered as critically important in influencing food oral processing and sensory perception. Precise characterization of oral lubrication/friction has recently attracted a lot of attention among food researchers for insight information about the controlling mechanisms of oral sensation and sensory perception. This study is a continuation of our effort in trying to establish a feasible in vitro soft tribology technique for food oral processing and sensory studies. Specific purpose of this study is to further improve the reliability and feasibility of a TA-tribometer developed previously by the group. A lighter and soft probe was produced to make it more consistent with that of oral conditions and a new connecting mechanism between the probe and the load cell was introduced with the help of 3D printing technique. A set of near-Newtonian fluids (water, syrup solutions and glycerol) with different shear viscosity were used as testing samples to assess the reliability at a wide range of sliding speeds and load pressures. Friction coefficients obtained at various experimental conditions were integrated and plotted as Stribeck curves. Viscosity/load ratio was introduced to understand and predicate the lubrication behavior of test fluids. The calculated Viscosity/load ratio not only influenced friction coefficient magnitude but the establishment of tribological regimes. A boundary regime can be clearly seen at a low range of viscosity/load ratio (0.00569–0.0327). For viscosity/load ratios between 0.211 and 5.097, lubrication would be most likely in mixed regime. Once viscosity/load ratio goes beyond 6.627, a hydrodynamic regime becomes dominant. Results verify the feasibility of the new modification and the improved device suggests a promising application for assessment the lubrication behavior of various near-Newtonian fluids. Future experiments will involve the use of beverages and semi-solids, explore the application potential for in vitro oral lubrication studies.
Keywords	friction ; glycerol ; hydrocolloids ; hydrodynamics ; lubrication ; sensation ; syrups ; texture ; viscosity
Language	English
Dates of publication	2021-01
Publishing place	Elsevier Ltd
Document type	Article
Note	NAL-AP-2-clean
ZDB-ID	742742-6
ISSN	1873-7137 ; 0268-005X
ISSN (online)	1873-7137
ISSN	0268-005X
DOI	10.1016/j.foodhyd.2020.106146
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Article: Machine Learning Analysis Classifies Patients with Primary Angle-Closure Glaucoma Using Abnormal Brain White Matter Function.

Tang, Qiu-Yu / Zhong, Yu-Lin / Wang, Xin-Miao / Huang, Bing-Lin / Qin, Wei-Guo / Huang, Xin

Clinical ophthalmology (Auckland, N.Z.)

2024 Volume 18, Page(s) 659–670

Abstract: Objective: Primary angle-closure glaucoma (PACG) is a globally prevalent, irreversible eye disease leading to blindness. Previous neuroimaging studies demonstrated that PACG patients were associated with gray matter function changes. However, whether ... ...

Abstract	Objective: Primary angle-closure glaucoma (PACG) is a globally prevalent, irreversible eye disease leading to blindness. Previous neuroimaging studies demonstrated that PACG patients were associated with gray matter function changes. However, whether the white matter(WM) function changes in PACG patients remains unknown. The purpose of the study is to investigate WM function changes in the PACG patients. Methods: In total, 40 PACG patients and 40 well-matched HCs participated in our study and underwent resting-state functional magnetic resonance imaging (rs-fMRI) scans. We compared between-group differences between PACG patients and HC in the WM function using amplitude of low-frequency fluctuations (ALFF). In addition, the SVM method was applied to the construction of the PACG classification model. Results: Compared with the HC group, ALFF was attenuated in right posterior thalamic radiation (include optic radiation), splenium of corpus callosum, and left tapetum in the PACG group, the results are statistically significant (GRF correction, voxel-level P < 0.001, cluster-level P < 0.05). Furthermore, the SVM classification had an accuracy of 80.0% and an area under the curve (AUC) of 0.86 for distinguishing patients with PACG from HC. Conclusion: The findings of our study uncover abnormal WM functional alterations in PACG patients and mainly involves vision-related regions. These findings provide new insights into widespread brain damage in PACG from an alternative WM functional perspective.
Language	English
Publishing date	2024-03-07
Publishing country	New Zealand
Document type	Journal Article
ISSN	1177-5467
ISSN	1177-5467
DOI	10.2147/OPTH.S451872
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Article ; Online: Efficacy, safety and the lymphocyte subsets changes of low-dose IL-2 in patients with systemic lupus erythematosus: A systematic review and meta-analysis.

Su, Qin-Yi / Luo, Jing / Wang, Xin-Miao / Di, Jing-Kai / Cao, Yi-Xin / Zhang, Sheng-Xiao

Immunity, inflammation and disease

2024 Volume 12, Issue 1, Page(s) e1165

Abstract: Introduction: Existing therapies of systemic lupus erythematosus (SLE) are efficacious only in certain patients. Developing new treatment methods is urgent. This meta-analysis aimed to evaluate the efficacy and safety of low-dose IL-2 (LD-IL-2).: ... ...

Abstract	Introduction: Existing therapies of systemic lupus erythematosus (SLE) are efficacious only in certain patients. Developing new treatment methods is urgent. This meta-analysis aimed to evaluate the efficacy and safety of low-dose IL-2 (LD-IL-2). Methods: According to published data from PubMed, Web of Science, Embase, ClinicalTrials.gov, MEDLINE, MEDLINE, Web of Knowledge, Cochrane Library, and FDA.gov, eight trials were included. Results: After the LD-IL-2 treatment, 54.8% of patients had distinct clinical remission. The SRI-4 response rates were 0.819 (95% confidence interval [CI]: 0.745-0.894), and the SELENA-SLEDAI scores were significantly decreased (SMD = -2.109, 95% CI: [-3.271, -0.947], p < .001). Besides, the proportions of CD4 Conclusion: LD-IL-2 was promising and well-tolerated in treating SLE, which could promote Treg's proliferation and functional recovery. Injecting 0.5 million IU of IL-2 daily can better induce the differentiation of Treg cells and maintain immune homeostasis than injecting 1 million IU every other day.
MeSH term(s)	Humans ; CD8-Positive T-Lymphocytes ; Cell Differentiation ; Interleukin-2/therapeutic use ; Lupus Erythematosus, Systemic/drug therapy ; Lymphocyte Subsets
Chemical Substances	Interleukin-2
Language	English
Publishing date	2024-01-25
Publishing country	England
Document type	Meta-Analysis ; Systematic Review ; Journal Article ; Review
ZDB-ID	2740382-8
ISSN	2050-4527 ; 2050-4527
ISSN (online)	2050-4527
ISSN	2050-4527
DOI	10.1002/iid3.1165
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