ABSTRACT Background: Adriamycin (ADM) resistance remains an obstacle to gastric cancer chemotherapy treatment. Objective: The objective of this study was to study the role and mechanism of transcription factor E2F7 in sensitivity to ADM chemotherapeutic agents in gastric cancer. Methods: Cell viability and cell sensitivity were assessed by CCK-8 and IC50 values of ADM were calculated. The impact of ADM on cellular proliferative capacity was assessed through colony formation assay. The binding relationship between E2F7 and PKMYT1 was then verified by dual luciferase assay and chromatin immunoprecipitation assay. ERK1/ERK2 and p-ERK1/p-ERK2 protein expression levels were detected by western blot. Results: In both gastric cancer tissue and ADM-resistant cells, a conspicuous upregulation of E2F7 and PKMYT1 was observed. Upregulated PKMYT1 was notably enriched in the MAPK signaling pathway. Enhanced levels of E2F7 were shown to not only drive gastric cancer cell proliferation but also engender a reduction in the sensitivity of these cells to ADM. Furthermore, PKMYT1 emerged as a downstream target of E2F7. Activation of E2F7 culminated in the transcriptional upregulation of PKMYT1, and silencing E2F7 reversed the inhibitory impact of PKMYT1 overexpression on ADM sensitivity in gastric cancer cells. Conclusion: E2F7/PKMYT1 axis might promote the proliferation and partially inhibit ADM sensitivity of gastric cancer cells by activating the MAPK pathway.

Abstract In this paper, frozen steamed bread was used as the object to study the effect of frozen storage on the protein characteristics in a steamed bread system by measuring the changes in water holding capacity, oil holding capacity, emulsifying capacity, soluble protein content, surface hydrophobicity, secondary structure and molecular weights of gluten proteins in frozen steamed bread. The results showed that with an extension of frozen storage time, the disulfide bond (S‒S) and total content of sulfydryl (-SH) decreased as a whole, and the molecular weights of steamed bread proteins were mainly distributed between 22 and 31 kDa, which were composed of a mixture of gliadin and low-molecular-weight glutenin subunits. With a decrease in frozen storage temperature, the soluble protein contents and protein water holding capacities of steamed bread first increased and then decreased, and the trend of the surface hydrophobicity was opposite. The frozen storage temperature had a significant effect on the protein properties of the steamed bread system. The changes in protein emulsification, oil holding capacity and soluble protein content were stable at -24 °C, which was suitable for long-term frozen storage.

Abstract This paper took fermented dough as the research object. The difference between the subfreezing temperature and other freezing temperatures for long-term storage of fermented dough was discussed. The fermented dough was quick-frozen at -30 °C for 1 h and then stored at -6 °C, -12 °C and -18 °C for 5 d, 10 d and 15 d. The results indicated that with decreasing freezing temperature, the content of bound water in the dough increased gradually so that the water in the dough could be better preserved and the storage time of the dough could be prolonged. Although low temperatures could have a better storage effect, too low temperature and prolonged freezing time would destroy the structure of the starch in the dough. The structure of the starch stored at the subfreezing temperature (-12 °C) was better than that stored at other temperatures. Compared with the common freezing temperature (-18 °C), the subfreezing temperature not only achieves a better storage effect but also reduces energy consumption.

Abstract The functional properties of wheat gluten protein isolated from nonfermented dough stored at -6 °C, -12 °C, -18 °C, -24 °C and -30 °C for 10 d, 20 d and 30 d were investigated. The solubility and water holding capacity of gluten protein decreased with decreasing frozen storage temperatures and increasing frozen storage time. The foamability of gluten protein was not affected by different frozen storage temperatures. However, the foamability of gluten protein decreased with extension of the frozen storage time. The storage modulus (G') and loss modulus (G") of gluten decreased with decreasing frozen storage temperatures. Meanwhile, the storage modulus (G') and loss modulus (G") of gluten increased with extension of the frozen storage time. When the frozen storage temperature of gluten was -12°C, the frozen water content was lower than that in gluten with other frozen storage temperatures. The water migration of gluten protein under different frozen storage temperatures and times was measured by low-field NMR. The microstructure of gluten protein was also observed under a scanning electron microscope. It was found that more serious damage to the gluten structure occurred with lower freezing temperatures and longer freezing times.

Abstract The aim of this work was to study the effect of zinc (Zn) gluconate-resistant potato starch type 2 (RS2) systems on hydration and rheological properties of wheat flour dough. Wheat flour, Zn with a content from 0.16 mg% to 0.32 mg% (flour basis), and enriched RS2 at levels of 10 g% to 30 g% (flour basis) were used. Hydration, rheological properties and microstructural characteristics of wheat flour dough were analyzed. The results showed that the dough stability time decreased with increasing RS2. When the RS2 content was less than 25 g%, the stability time was significantly higher than that of the control group. RS2 and Zn could improve the tensile strength and thermal stability of the dough but reduced the quality of protein and mechanical resistance of the dough. Zn could increase the hardness, adhesiveness and springiness of the dough, while RS2 had a negative effect on the springiness of the dough. The RS2-Zn system reduced the water absorption, moisture content and molecular mobility of the dough, and damaged the microstructure of the dough to varying degrees. The addition of RS2 (10 g%) and Zn (0.24 mg%) could render a dough with satisfactory rheological properties, hydration and microstructural characteristics.

Abstract Using Bainong 365 wheat starch as raw material, starch samples were preheated in a RVA to simulate DSC heating profiles. The thermodynamic properties, long-range orderliness, short-range orderliness, and structure of wheat starch were determined by DSC, XRD, FTIR, LF-NMR and SEM to explore the phase transformation mechanism of Bainong 365 wheat starch at different water contents. The results show that at different moisture contents, when the endothermic transition temperature of starch samples determined by DSC was reached or exceeded, the enthalpy of starch was 0, all free water was converted into uneasy flowing water and bound water, and the surface structure of starch was severely damaged. At this time, starch was completely gelatinized, but the short-range and long-range ordered structures of starch determined by FTIR and XRD still existed and gradually decreased with increasing temperature. Therefore, it was concluded that the temperature range of the starch endothermic transition does not represent the temperature range of complete gelation of starch, and the structure destroyed by complete gelation of starch may not be simple short-range and long-range ordered molecular structures.

Abstract In the present study, the effects of heat-moisture treatment (HMT) on the structural properties, physicochemical properties and in vitro digestibility of sweet potato flour were investigated. Moisture mass fractions of samples were set as 20%, 25%, 30% or 35%, and treated at 110 °C for 4 h. Gelatinization characteristics, short-range order, double helix structure, crystallinity and digestive characteristics were studied by test of pasting and thermal, analysis of X-ray diffraction spectra, infrared spectra and in vitro digestion test. The results showed that the structural characteristics of the sweet potato flour with different moisture concentrations were quite different. The viscosity, breakdown value and setback value of HMT-sweet potato flour were all lower than those of the original flour. The content of rapidly digestible starch (RDS) decreased, while the contents of slowly digestible starch (SDS) and resistant starch (RS) increased after HMT. The results showed that HMT-25 had good cold and heat stability, low pasting viscosity and high contents of SDS and RS.

Respiratory syncytial virus (RSV) infection is the main cause of lower respiratory tract infection in children. However, there is no effective treatment for RSV infection. Here, we aimed to identify potential biomarkers to aid in the treatment of RSV infection. Children in the acute and convalescence phases of RSV infection were recruited and proteomic analysis was performed to identify differentially expressed proteins (DEPs). Subsequently, promising candidate proteins were determined by functional enrichment and protein-protein interaction network analysis, and underwent further validation by western blot both in clinical and mouse model samples. Among the 79 DEPs identified in RSV patient samples, 4 proteins (BPGM, TPI1, PRDX2, and CFL1) were confirmed to be significantly upregulated during RSV infection. Functional analysis showed that BPGM and TPI1 were mainly involved in glycolysis, indicating an association between RSV infection and the glycolysis metabolic pathway. Our findings provide insights into the proteomic profile during RSV infection and indicated that BPGM, TPI1, PRDX2, and CFL1 may be potential therapeutic biomarkers or targets for the treatment of RSV infection.

RESUMO Para explorar o Impacto Da formação funcional Na qualidade de conclusão Da dificuldade do corpo, OS ginastas rítmicos 24.o com Dez Anos de idade 10-11 foram aleatoriamente divididos EM Grupo de formação funcional Ou Grupo de controlo e EM formação contínua 2h/dia para um mês.A dificuldade do corpo, incluindo dificuldades de equilíbrio, dificuldades de rotação, dificuldades de Salto foram medidas antes e depois Da formação.Os resultados mostraram pontuação total, pontuação Da rotação de Passos de 360°e Salto Split no Grupo de treinamento funcional FOI respectivamente 1.87, 0.77 e 0.42 Pontos Mais elevados do que aqueles no Grupo de controle (todos P<0.05) após o treinamento de um mês. Por conseguinte, Pode concluir-se que a formação funcional baseada no SGF Pode obviamente melhorar a qualidade de conclusão Da dificuldade corporal Da ginástica rítmica juvenil num curto período de tempo.

ABSTRACT To explore the impact of functional training on completion quality of body difficulty, 24 rhythmic gymnasts aged 10-11 years old were randomly and averagely divided into functional training and control group and trained 2h/day for 1 month. Body difficulty – including balance, rotation, and leap difficulties – was measured before and after training. The results showed that the total score, the score of 360° passé pivot and the score of split leap for the functional training group was respectively 1.87, 0.77, and 0.42 points higher than those for the control group (P<0.05) after 1 month of training. Therefore, it can be concluded that functional training based on Functional Movement Screen (FMS) can clearly improve completion quality of body difficulty in juvenile rhythmic gymnastics within a short period of time.

RESUMEN Los resultados mostraron que el grupo de control y el grupo de gimnasia rítmica de 10 a 11 años de edad fueron de dos horas de entrenamiento al día durante un mes. Las dificultades físicas, incluidas las dificultades de equilibrio, rotación y salto, se miden antes y después del entrenamiento. Los resultados mostraron que la puntuación total, la puntuación de 360°passe pivot y la puntuación de split-jump fueron respectivamente 1,87, 0,77 y 0,42 mayores en el grupo de entrenamiento funcional que en el grupo control después de 1 mes de entrenamiento (P< 0,05). Los resultados muestran que el entrenamiento funcional basado en la detección de movimiento funcional (FMS) puede mejorar significativamente la calidad de la realización de las dificultades físicas en la gimnasia rítmica de los adolescentes en un corto período de tiempo.

ABSTRACT CONTEXT: Inflammatory myofibroblastic tumors are a rare type of soft-tissue tumor. Inflammatory myofibroblastic tumors are characterized by rearrangements involving the anaplastic lymphoma kinase gene locus on 2p23. Case Report: We report the case of a 67-year-old Chinese male who presented with dysuria and fever. Magnetic resonance imaging showed an irregular prostatic mass with an isointense signal and obscure boundary. Histopathological evaluation showed that the mass consisted mainly of spindle-shaped cells. Immunohistochemical evaluation showed that the tumor cells were negative for anaplastic lymphoma kinase. CONCLUSIONS: Inflammatory myofibroblastic prostate tumors are rare lesions with unclear etiology. The pathological diagnosis is very important.