A total of 1520 patients with urinary stones from central China were collected and analysed by Fourier transform infrared spectroscopy between October 1, 2016 and December 31, 2019. For all patients, ...age, sex, comorbidities, stone location, laboratory examination and geographic region were collected. The most common stone component was calcium oxalate (77.5%), followed by calcium phosphate (8.7%), infection stone (7.6%), uric acid (UA) stone (5.3%)and cystine (0.9%). The males had more calcium oxalate stones (p < 0.001), while infection stone and cystine stones occurred more frequently in females (p < 0.001). The prevalence peak occurred at 41-60 years in both men and women. UA stones occurred frequently in patients with lower urinary pH (p < 0.001), while neutral urine or alkaline urine (p < 0.001) and urinary infection (p < 0.001) were more likely to be associated with infection stone stones. Patients with high levels of serum creatinine were more likely to develop UA stones (p < 0.001). The proportion of UA stones in diabetics was higher (p < 0.001), and the incidence of hypertension was higher in patients with UA stones (p < 0.001). Compared to the other types, more calcium oxalate stones were detected in the kidneys and ureters (p < 0.001), whereas struvite stones were more frequently observed in the lower urinary tract (p = 0.001). There was no significant difference in stone composition across the Qinling-Huaihe line in central China except UA stones, which were more frequently observed in patients south of the line (p < 0.001).
Effects of temperature on the quality of black garlic Zhang, Xinyan; Li, Ningyang; Lu, Xiaoming ...
Journal of the Science of Food and Agriculture/Journal of the science of food and agriculture,
20/May , Volume:
96, Issue:
7
Journal Article
Hyperspectral images (HSIs) contain subtle spectral details and rich spatial contextures of land cover that benefit from developments in spectral imaging and space technology. The classification of ...HSIs, which aims to allocate an optimal label for each pixel, has broad prospects in the field of remote sensing. However, due to the redundancy between bands and complex spatial structures, the effectiveness of the shallow spectral-spatial features extracted by traditional machine-learning-based methods tends to be unsatisfying. Over recent decades, various methods based on deep learning in the field of computer vision have been proposed to allow for the discrimination of spectral-spatial representations for classification. In this article, the crucial factors to discriminate spectral-spatial features are systematically summarized from the perspectives of feature extraction and feature optimization. For feature extraction, techniques to ensure the discrimination of spectral features, spatial features, and spectral-spatial features are illustrated based on the characteristics of hyperspectral data and the architecture of models. For feature optimization, techniques to adjust the feature distances between classes in the classification space are introduced in detail. Finally, the characteristics and limitations of these techniques and future challenges in facilitating the discrimination of features for HSI classification are also discussed further.
This review highlights main bioactive compounds and important biological functions especially anticancer effects of the garlic. In addition, we review current literature on the stability and ...bioavailability of garlic components. Finally, this review aims to provide a potential strategy for using nanotechnology to increase the stability and solubility of garlic components, providing guidelines for the qualities of garlic products to improve their absorption and prevent their early degradation, and extend their circulation time in the body. The application of nanotechnology to improve the bioavailability and targeting of garlic compounds are expected to provide a theoretical basis for the functional components of garlic to treat human health. We review the improvement of bioavailability and bioactivity of garlic bioactive compounds via nanotechnology, which could promisingly overcome the limitations of conventional garlic products, and would be used to prevent and treat cancer and other diseases in the near future.
Hyperspectral image (HSI) classification has become a research hotspot. Recently, deep learning-based methods have achieved preferable performances by which the deep spectral-spatial features can be ...extracted from HSI cubes. However, in complex scenes, due to the diversity of the types of land-cover and the bands in high dimensional, these methods are often hampered by the irrelevant spatial areas and the redundant bands, which results in the indistinguishable features and the restricted performance. In this article, a spatial attention guided residual attention network (SpaAG-RAN) is proposed for HSI classification, which contains a spatial attention module (SpaAM), a spectral attention module (SpeAM), and a spectral-spatial feature extraction module (SSFEM). Based on the spectral similarity, the SpaAM is capable of capturing the relevant spatial areas composed of the pixels of the same category as the center pixel from HSI cube with a novel inverted-shifted-scaled sigmoid activation function. The SpeAM aims to select the bands which are beneficial to the spectral features representation. The SSFEM is exploited to extract the discriminating spectral-spatial features. To facilitate the processes of bands selection and features extraction, two well-designed spatial attention masks generated by the SpaAM are employed to guide the works of the SpeAM and the SSFEM, respectively. Moreover, a spatial consistency loss function is installed to maintain the consistency between the two spatial attention masks so that the network enables the distinction of the relevant features exactly. Experimental results on three HSI data sets show that the proposed SpaAG-RAN model can extract the discriminating spectral-spatial features and outperforms the state-of-the-arts.
Black garlic produced from fresh garlic under controlled high temperature and humidity has strong antioxidant properties. To determine these compounds, five fractions (from F1 to F5) were separated ...and purified by elution with chloroform:methanol at different ratios (8:1, 6:1, 4:1, 2:1, and 0:1; v/v). The antioxidant activity of each fraction was analyzed. The results showed that F3 and F4 had higher phenolic contents and stronger 2,2-diphenyl-2-picrylhydrazyl radical scavenging activity than the others. Seven purified individual components were further separated using semipreparation high-performance liquid chromatography from these two intensely antioxidant fractions (F3 and F4), their structures were elucidated by high-performance liquid chromatography coupled to diode array detection, electrospray ionization, mass spectrometry, 1H nuclear magnetic resonance, and 13C nuclear magnetic resonance spectrometry. Three compounds including adenosine, uridine, and 2-acetylpyrrole were first identified in black garlic, except for 5-hydroxymethylfurfural, (1S, 3S)-1-methyl-1,2,3,4-tetrahydro-β-carboline-3-carboxylic acid, and (1R, 3S)-1-methyl-1,2,3,4-tetrahydro-β-carboline-3-carboxylic acid. The cellular antioxidant activities of uridine, adenosine, carboline alkaloids, 5-hydroxymethylfurfural, and ethyl acetate extracts were consistent with the results of in vitro experimental antioxidant properties. The results provide useful information for understanding the health benefits of black garlic products.
Black garlic has antioxidant activity. Seven materials were isolated and identified with silica gel, semiprep-HPLC, HPLC–DAD–ESI–MS analysis, and NMR from the ethyl acetate extraction of black garlic; adenosine, uridine, and 2-acetylpyrrole were first isolated and identified in black garlic. Display omitted
Fructose and its polysaccharides are widely found in fruits and vegetables, with the Maillard reaction of fructose affecting food quality. This study aimed to investigate the Maillard reaction of ...fructose using a fructose⁻histidine model system. The reaction process was characterized using fluorescence spectroscopy and ultraviolet spectroscopy. The effects of temperature, initial reactant concentration, initial fructose concentration, initial histidine concentration, and initial pH value on the different stages of the Maillard reaction were studied. Reactant reduction, ultraviolet and fluorescence spectra, acetic acid content, 5-hydroxymethylfurfural (5-HMF) content, and browning intensity were evaluated. The results showed that increasing the temperature and reactant concentration promoted the condensation reaction of fructose and amino acid in the early stage, the formation of intermediate products with ultraviolet absorption and fluorescence in the intermediate stage, and the formation of pigment in the final stage. The 5-HMF concentration decreased with increasing histidine concentration and initial pH value. Changes in the shape of ultraviolet and fluorescence spectra showed that the initial pH value affected not only the reaction rate, but also the intermediate product types. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging rate of the Maillard reaction products increased with increasing temperature, reactant concentration, and initial pH value.
Black garlic is a distinctive garlic deep-processed product made from fresh garlic at high temperature and controlled humidity. To explore microbial community structure, diversity and metabolic ...potential during the 12days of the black garlic processing, Illumina MiSeq sequencing technology was performed to sequence the 16S rRNA V3–V4 hypervariable region of bacteria. A total of 677,917 high quality reads were yielded with an average read length of 416bp. Operational taxonomic units (OTU) clustering analysis showed that the number of species OTUs ranged from 148 to 1974, with alpha diversity increasing remarkably, indicating the high microbial community abundance and diversity. Taxonomic analysis indicated that bacterial community was classified into 45 phyla and 1125 distinct genera, and the microbiome of black garlic samples based on phylogenetic analysis was dominated by distinct populations of four genera: Thermus, Corynebacterium, Streptococcus and Brevundimonas. The metabolic pathways were predicted for 16S rRNA marker gene sequences based on Kyoto Encyclopedia of Genes and Genomes (KEGG), indicating that amino acid metabolism, carbohydrate metabolism and membrane transport were important for the black garlic fermentation process. Overall, the study was the first to reveal microbial community structure and speculate the composition of functional genes in black garlic samples. The results contributed to further analysis of the interaction between microbial community and black garlic components at different stages, which was of great significance to study the formation mechanism and quality improvement of black garlic in the future.
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•Illumina MiSeq sequencing technology was first applied to black garlic processing.•The physicochemical characteristics of black garlic were analyzed.•Microbial community structure, diversity and metabolic potential were explored.•Thermus, Corynebacterium, Streptococcus and Brevundimonas were the dominant genera.
This study aimed to develop a bioprocess using plant oil as the carbon source for lipid-assimilating yeast to produce high-value astaxanthin. Using high-oleic safflower oil as a model, efficient cell ...growth and astaxanthin production by the engineered
Yarrowia lipolytica
strain ST7403 was demonstrated, and a considerable portion of astaxanthin was found excreted into the spent oil. Astaxanthin was the predominant carotenoid in the extracellular oil phase that allowed facile in situ recovery of astaxanthin without cell lysis. Autoclaving the safflower oil medium elevated the peroxide level but it declined quickly during fermentation (reduced by 84% by day 3) and did not inhibit cell growth or astaxanthin production. In a 1.5-L fed-batch bioreactor culture with a YnB-based medium containing 20% safflower oil, and with the feeding of casamino acids, astaxanthin production reached 54 mg/L (53% excreted) in 28 days. Further improvement in astaxanthin titer and productivity was achieved by restoring leucine biosynthesis in the host, and running fed-batch fermentation using a high carbon-to-nitrogen ratio yeast extract/peptone medium containing 70% safflower oil, with feeding of additional yeast extract/peptone, to attain 167 mg/L astaxanthin (48% excreted) in 9.5 days of culture. These findings facilitate industrial microbial biorefinery development that utilizes renewable lipids as feedstocks to not only produce high-value products but also effectively extract and recover the products, including non-native ones.
Key Points
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Yarrowia lipolytica can use plant oil as a C-source for astaxanthin production.
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Astaxanthin is excreted and accumulated in the extracellular oil phase.
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Astaxanthin is the predominant carotenoid in the extracellular oil phase.
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Plant oil serves as a biocompatible solvent for
in situ
astaxanthin extraction.
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