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

Wang, Yujue / Wang, Xinmiao

2023 Band 46, Heft 7, Seite(n) 2980–2981

Mesh-Begriff(e)	Humans ; Hand ; Upper Extremity ; Foot ; Lower Extremity ; Retina
Sprache	Englisch
Erscheinungsdatum	2023-03-08
Erscheinungsland	Netherlands
Dokumenttyp	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
Datenquelle	MEDical Literature Analysis and Retrieval System OnLINE

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Artikel: 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 Band 10, Heft 5, Seite(n) 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.
Sprache	Englisch
Erscheinungsdatum	2024-02-28
Erscheinungsland	England
Dokumenttyp	Journal Article
ZDB-ID	2835763-2
ISSN	2405-8440
ISSN	2405-8440
DOI	10.1016/j.heliyon.2024.e26981
Datenquelle	MEDical Literature Analysis and Retrieval System OnLINE

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Artikel: 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.
Schlagwörter	calcium ; emulsifiers ; emulsifying ; emulsions ; homogenization ; humans ; hydrocolloids ; microstructure ; oils ; pH ; particle size distribution ; saliva ; sensation ; storage time ; viscosity
Sprache	Englisch
Erscheinungsverlauf	2022-04
Erscheinungsort	Elsevier Ltd
Dokumenttyp	Artikel
ZDB-ID	742742-6
ISSN	1873-7137 ; 0268-005X
ISSN (online)	1873-7137
ISSN	0268-005X
DOI	10.1016/j.foodhyd.2021.107390
Datenquelle	NAL Katalog (AGRICOLA)

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Artikel: 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.
Schlagwörter	alpha-amylase ; citric acid ; food quality ; pH ; protein content ; saliva ; secretion ; sensory evaluation ; smell ; sourness ; taste ; texture ; titration
Sprache	Englisch
Erscheinungsverlauf	2022-04
Erscheinungsort	Elsevier Ltd
Dokumenttyp	Artikel
ZDB-ID	1020221-3
ISSN	0950-3293
ISSN	0950-3293
DOI	10.1016/j.foodqual.2021.104454
Datenquelle	NAL Katalog (AGRICOLA)

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Artikel: 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.
Schlagwörter	agriculture ; food consumption ; food intake ; friction ; humans ; lipid content ; liquids ; lubrication ; maltodextrins ; milk ; roughness ; saliva ; sensation ; surface roughness ; texture ; tongue ; topography
Sprache	Englisch
Erscheinungsverlauf	2022-0115
Umfang	p. 132-138.
Erscheinungsort	John Wiley & Sons, Ltd.
Dokumenttyp	Artikel
Anmerkung	JOURNAL ARTICLE
ZDB-ID	184116-6
ISSN	1097-0010 ; 0022-5142
ISSN (online)	1097-0010
ISSN	0022-5142
DOI	10.1002/jsfa.11339
Datenquelle	NAL Katalog (AGRICOLA)

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Artikel ; Online: Current Perspectives on Food Oral Processing.

He, Yue / Wang, Xinmiao / Chen, Jianshe

Annual review of food science and technology

2022 Band 13, Seite(n) 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-Begriff(e)	Deglutition/physiology ; Food ; Food Handling ; Odorants ; Taste
Sprache	Englisch
Erscheinungsdatum	2022-03-25
Erscheinungsland	United States
Dokumenttyp	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
Datenquelle	MEDical Literature Analysis and Retrieval System OnLINE

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Artikel ; 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.
Schlagwörter	blood ; blood circulation ; carboxylesterase ; food chemistry ; hydrolysis ; intestines ; isomers ; rats ; Tyrosol ; SCFAs ; Transport ; Rat everted gut sac model ; Rat plasma hydrolysis model
Sprache	Englisch
Erscheinungsverlauf	2023-07
Erscheinungsort	Elsevier Ltd
Dokumenttyp	Artikel ; Online
ZDB-ID	243123-3
ISSN	1873-7072 ; 0308-8146
ISSN (online)	1873-7072
ISSN	0308-8146
DOI	10.1016/j.foodchem.2023.135710
Datenquelle	NAL Katalog (AGRICOLA)

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Artikel: 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.
Schlagwörter	friction ; glycerol ; hydrocolloids ; hydrodynamics ; lubrication ; sensation ; syrups ; texture ; viscosity
Sprache	Englisch
Erscheinungsverlauf	2021-01
Erscheinungsort	Elsevier Ltd
Dokumenttyp	Artikel
Anmerkung	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
Datenquelle	NAL Katalog (AGRICOLA)

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Artikel: Assessment of ecosystem quality changes based on optimizing key indicators in Nanwenghe National Nature Reserve, Heilongjiang, China.

Zeng, Hao-Wei / Ling, Cheng-Xing / Liu, Hua / Zhao, Feng / Wang, Xin-Miao / Zhang, Yu-Tong

Ying yong sheng tai xue bao = The journal of applied ecology

2023 Band 34, Heft 11, Seite(n) 3064–3072

Abstract: Net primary productivity (NPP) is an indicator to reflect the production capacity of terrestrial ecosystems, as well as a key indicator for ecological quality. NPP at large scale is difficult to be measured. At present, most of the assessment of ... ...

Titelübersetzung	基于关键指标优化的南瓮河国家级自然保护区生态系统质量变化评估.
Abstract	Net primary productivity (NPP) is an indicator to reflect the production capacity of terrestrial ecosystems, as well as a key indicator for ecological quality. NPP at large scale is difficult to be measured. At present, most of the assessment of ecosystem quality uses NPP products with low resolution, which cannot capture the detailed characteristics of the ecosystem and is not conducive to the assessment of ecosystem quality at small-scale. The establishment of a rapid and efficient assessment method for small-scale ecosystem quality will greatly promote the protection and restoration of ecosystems in China. We focused on the calculation method of ecosystem quality assessment and NPP, and optimized the calculation process of the NPP, and obtained NPP by remote sensing without ground observation data. We established a regression model for remote sensing inversion of leaf area index, and estimated the vegetation coverage by using dimidiate pixel model, developed a set of methods for rapid assessment of ecosystem quality by remote sensing. Taking Nanwenghe National Nature Reserve as an example, we evaluated the change of ecosystem quality from 2001 to 2022. The results showed that from 2001 to 2022, the ecosystem qua-lity of the reserve was good as a whole, and that the area with good and excellent quality accounted for more than 85% in 2022. High vegetation coverage was the backbone of the sustainable good ecosystem quality of the reserve. From 2001 to 2022, ecosystem quality of the reserve showed a trend of first decreasing and then increasing, with the lowest point of ecosystem quality in 2013. This method had achieved good results in the evaluation of ecosystem quality in Nanwenghe National Nature Reserve. The index optimization method proposed in this study could facilitate the rapid and accurate assessment of ecosystem quality in small-scale regions, and thus provides technical reference for the precise improvement of ecosystem quality.
Mesh-Begriff(e)	Ecosystem ; Models, Theoretical ; Remote Sensing Technology ; China ; Climate Change
Sprache	Englisch
Erscheinungsdatum	2023-11-21
Erscheinungsland	China
Dokumenttyp	Journal Article
ZDB-ID	2881809-X
ISSN	1001-9332
ISSN	1001-9332
DOI	10.13287/j.1001-9332.202311.022
Datenquelle	MEDical Literature Analysis and Retrieval System OnLINE

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Artikel: Is flexible sigmoidoscopy screening associated with reducing colorectal cancer incidence and mortality? a meta-analysis and systematic review.

Wang, Xinmiao / Cao, Luchang / Song, Xiaotong / Zhu, Guanghui / Ni, Baoyi / Ma, Xinyi / Li, Jie

Frontiers in oncology

2023 Band 13, Seite(n) 1288086

Abstract: Background: The question of whether flexible sigmoidoscopy (FS) for colorectal cancer (CRC) affects incidence or mortality remains unclear. In this study, we conducted a meta-analysis and systematic review to explore this issue.: Methods: A ... ...

Abstract	Background: The question of whether flexible sigmoidoscopy (FS) for colorectal cancer (CRC) affects incidence or mortality remains unclear. In this study, we conducted a meta-analysis and systematic review to explore this issue. Methods: A systematic search of Results: There were a total of six RCTs and one CS, comprising 702,275 individuals. FS was found to be associated with a 26% RR reduction in CRC incidence (RR, 0.74; 95% CI, 0.66-0.84) and a 30% RR reduction in CRC mortality (RR, 0.70; 95% CI, 0.58-0.85). In the incidence subgroup analysis, FS significantly reduced the incidence of CRC compared with non-screening, usual care, and fecal immunochemical testing. Significance was also shown in men, women, distal site, stages III-IV, ages 55-59, and age over 60. In terms of the mortality subgroup analysis, the results were roughly the same as those of incidence. Conclusion: According to this study, FS might reduce the incidence and mortality of CRC. To confirm this finding, further prospective clinical studies should be conducted based on a larger-scale population. Systematic review registration: https://www.crd.york.ac.uk/prospero/, identifier CRD42023388925.
Sprache	Englisch
Erscheinungsdatum	2023-12-13
Erscheinungsland	Switzerland
Dokumenttyp	Systematic Review
ZDB-ID	2649216-7
ISSN	2234-943X
ISSN	2234-943X
DOI	10.3389/fonc.2023.1288086
Datenquelle	MEDical Literature Analysis and Retrieval System OnLINE

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