Circular RNAs (circRNAs) are a group of non-coding RNAs featured by covalently closed circular structure. CircRNA_0079558 (circ_0079558) is derived from RAPGEF5 gene, and it has been found to be ...significantly up-regulated in papillary thyroid carcinoma (PTC). However, the role and working mechanism of circ_0079558 in PTC progression have never been illustrated. The levels of circ_0079558 and MET proto-oncogene, receptor tyrosine kinase (MET) were up-regulated in PTC tissues and cell lines, as evidenced by reverse transcription-quantitative polymerase chain reaction (RT-qPCR) and Western blot assay. The silencing of circ_0079558 or MET restrained cell proliferation, migration and invasion whereas triggered cell apoptosis in PTC cells, as verified by Cell Counting Kit-8 (CCK8) assay, plate colony formation assay, transwell invasion assay, wound healing assay and flow cytometry. Through using MET specific inhibitor PHA665752, we found that circ_0079558 overexpression enhanced the malignant behaviors of PTC cells through activating MET/AKT pathway. Through dual-luciferase reporter assay and RNA immunoprecipitation (RIP) assay, microRNA-26b-5p (miR-26b-5p) was identified to be the intermediary molecular between circ_0079558 and MET, and circ_0079558 knockdown reduced the expression of MET partly through elevating miR-26b-5p in PTC cells. The miR-198/FGFR1 pathway was identified as another signal axis downstream of circ_0079558, and the co-overexpression of FGFR1 and MET largely rescued the proliferation ability of circ_0079558-silenced PTC cells. Through xenograft tumor model, we found that circ_0079558 silencing restrained xenograft tumor growth in vivo. In conclusion, circ_0079558 facilitated the proliferation and motility whereas inhibited the apoptosis of PTC cells largely through mediating miR-26b-5p/MET/AKT signaling.
Display omitted
•Heating for 0–30min caused the setting of protein gel in meat emulsions.•LF-NMR distinguished fat and water proton mobility in meat emulsion systems.•Raman spectroscopy quantified ...the changes in secondary protein structures.•PCA determined the critical time for gel setting in heated meat emulsions.
Emulsion-type sausages were produced, at 80°C for either 0, 10, 20 or 30min, using homogeneous Taihu pork batters. Low-field nuclear magnetic resonance (LF-NMR), with or without deuterium oxide (D2O) substitution, evaluated the proton mobility states related to both water and fat molecules, or fat molecules only, respectively, in the sausage samples, during heat-induced gelation. The decreasing trend in the area proportion of main peak T21, reflected a tighter gel structure in emulsion-type sausages. Raman spectra (400–3600cm–1) revealed decreased α-helix, but increased β-sheet, β-turns and random coil contents, during the gelling process. Moreover, principal component analysis (PCA) showed significant correlations between secondary protein structures with distribution of water and fat in the gel matrix. Furthermore, this study established the relationship of water and fat protons mobility with changes in secondary protein structures, and described the critical time of gel formation in emulsion-type pork sausages.
The effects of pressure/thermal combination treatments, i.e. heating before pressure treatment (H-P), pressure treatment before heating (P-H), and heating under pressure (P+H), on chicken batters ...were investigated using heating (H) as control. The appearance, texture, water holding capacity (WHC), water mobility and distribution, and microstructure were determined. P+H and P-H treatments promoted the batter gelation process, forming a gel with fine strands which resulted in improved appearance, texture and water holding capacity, while H-P treatment, with a similar coarse gel network to H treatment, showed little improvement in texture and appearance, but had increased released water and centrifugation loss. By treating with 200MPa at 75°C for 30min in a single-step process, the chicken sausage had the smoothest appearance, lowest released water and an improved texture. The water mobility and distribution were studied by low-field NMR relaxometry, which showed that H-P and P+H treatment increased the proportion of immobilized water as indicated by T21 relaxation times and population (P21). Microstructure further explained the quality improvement of P-H and P+H treatment which could be ascribed to the pressure effects before/during protein denaturation promoting formation of a fine gel network, while H-P treatment limited the resulting effects of pressure on the cooked sample. Hence, P-H and P+H treatment can be used to improve the texture and WHC of gel-type meat products.
Temperature and pressure are two important thermodynamic parameters which can be combined in several ways in meat product processing. The sequence of pressure and thermal treatment has a significant effect on the quality of meat products. This information will help meat industry to adopt suitable pressure/thermal treatment to produce meat products.
•The sequence of pressure and thermal treatment markedly affect the gel quality.•The gel-forming ability was improved by pressurization before or during heating.•The texture and WHC properties were further elucidated by microstructure and LF-NMR.•Heating under pressure gave the smoothest textural appearance and the highest WHC.
Surface roughness is an important indicator in the evaluation of machining and product quality, as well as a direct factor affecting the performance of components. A rapidly developing filtering ...technology has become the main means of extracting surface roughness. The International Organization for Standardization (ISO) is constantly updating and improving the standard system for filtering technology in order to meet the requirements of technological development. Based on the filters already accepted by the international standard ISO 16610, this study briefly introduces the filtering principle of each filter, reviews the development of each filter in the application of surface roughness, and compares the advantages and limitations of their individual performances. The application range of each filter is summarized and, finally, the future direction of the digital filtering used in surface roughness is extrapolated.
This study investigated the role of high-pressure processing (HPP) for improving the functional properties of meat batters and the textural properties of reduced-fat sausages. Application of 200MPa ...pressure at 10°C for 2min to pork batters containing various fat contents (0–30%) affected their rheological properties, cooking losses, color, textual properties and their protein imaging. The results revealed that both application of 200MPa and increasing fat content decreased cooking loss, as well as improved the textural and rheological properties. Cooking losses, texture and sensory evaluation of 200MPa treated sausages having 20% fat were similar to those of the 0.1MPa treated sausages having 30% fat. Principal component analysis revealed that certain quality attributes were affected differently by the levels of fat addition and by HPP. These findings indicated the potential of HPP for improving yield and texture of emulsion-type sausages having reduced fat contents.
•200 MPa HPP may contribute to the development of protein networks in the gel, thus improving the rheological properties of meat batters•200 MPa HPP at 10°C for 2 min reduced cook loss of sausages with reduced-fat and reduced-salt content•200 MPa HPP improved textural properties of sausages with reduced-fat and reduced-salt content
Abnormalities of serum trace elements are involved in the etiology and pathogenesis of alopecia areata (AA); however, the results of published studies are controversial. The purpose of the present ...study is to investigate the alterations of serum level of trace elements and AA using a meta-analysis approach. We searched all articles indexed in PubMed, Embase and Science Citation Index published up to 30 April 2016 concerning the association between serum level of zinc, copper, iron/ferritin, selenium or magnesium and AA. Ten eligible articles involving 764 subjects were identified. Overall, pooled analysis indicated that patients with AA had a lower serum level of zinc (P < 10
) and selenium (P < 10
) than the healthy controls. However, there was no significant difference between the AA patients and controls in the levels of serum copper (P = 0.81), serum iron (P = 0.36), serum ferritin (P = 0.37) and serum magnesium (P = 0.07). This meta-analysis suggests that low serum levels of zinc and selenium seem to be important risk factors for AA.
This study explored the feasibility of partially substituting NaCl with MgCl2 in preparing gel products from goose meat. Furthermore, the effects of synergistic interaction between different pH ...levels and NaCl concentrations on the structure and characteristics of the gels were explored by analyzing their secondary structure, microstructure, and water-distribution properties. The results showed that NaCl could be partially substituted by MgCl2, with the optimal preparation conditions: NaCl (0.83 mol/L), pH (7.3), MgCl2 (0.04 mol/L), heating temperature (79 °C), heating time (20 min), and solid-liquid ratio (1:3). Furthermore, the pH had a more significant impact on the gels' structure and characteristics than did NaCl concentration. Thus, our optimized method can reduce the usage of NaCl in the gel products while at the same time improving the characteristics of gel products under low-NaCl conditions by lowering pH, laying a solid theoretical foundation for producing low-NaCl protein gel products from goose meat.
Display omitted
•An optimal approach in preparing salt-soluble protein gels from goose meat.•MgCl2 can partially replace NaCl to prepare low-NaCl protein gels from goose meat.•Adjusting pH can counteract negative effect of low-NaCl on quality of protein gel.
Fluid thrust vectoring (FTV) control has obvious advantages in structural quality and stealth performance because of its fast response and light weight. However, improving FTV vector performance will ...cause a loss in engine performance due to the need to draw airflow from the engine. In order to alleviate the above problems and further improve the vector performance of FTV, a nozzle combined with throat skewing and shock vector control is proposed, and the secondary flow of the nozzle comes from the throat and is injected into the nozzle divergence section. The numerical results indicate that compared with the original configuration, the vector angle and vector efficiency of the new configuration are more linear with the nozzle pressure ratio (NPR), and the vector angle and vector efficiency are improved by 163% and 218%, respectively, while experiencing a maximum reduction in the thrust coefficient of 1.4%. Compared with the only bypass-type shock vector nozzle, the new configuration utilizes the diversion of the two jets to eliminate the reattachment of the separation bubble after the jet and its resulting abrupt change in vector performance, improving the performance while having good control characteristics. Additionally, a sensitivity analysis of the spacing between two jets is also carried out. The spacing between two jets should be increased to make the flow pass through two weaker shock waves to improve the vector performance while ensuring that the separation after the jet is no longer attached.
Isotropy is an important feature of an area filter in the three-dimensional surface roughness evaluation. First, the transmission characteristic deviation between the approximating spline filter and ...the Gaussian filter is reduced by cascading approximating. Second, the approximating spline filter is superimposed on the orthogonal direction to obtain an isotropic areal filter. Then, four direct methods for the solving approximating spline matrix are applied. Based on the profile filtering and areal filtering, the computational efficiency and accuracy are compared. The experimental results show that the improved square root method (LDLT decomposition) combines both computational efficiency and filtering precision, and is a good choice for solving the approximating spline matrix. Finally, six kinds of robust approximating spline filters are constructed. Taking the output value of robust Gaussian regression filter (RGRF) as reference, and the honing profile and step surface with deep valley characteristics were used as test surfaces to compare their robustness and iteration time. The experimental results show that the approximating spline filter based on the ADRF function has the shortest iteration times, while its roughness is close to the robust Gaussian regression filter.
PDF
