Abstract Background The authors examined the relationship between Weight-adjusted Waist Index (WWI) and all-cause and cardiovascular mortality among adults in the US. Methods This prospective cohort study included 26,882 individuals who participated in the National Health and Nutrition Examination Survey (NHANES) from 2005 through 2014. WWI was calculated as waist circumference divided by the square root of weight. The main outcomes of this study were all-cause mortality and cardiovascular mortality. Mortality status and cause of death were determined by NHANES-linked National Death Index records through December 31, 2015. Cox proportional hazard models and Kaplan-Meier analysis were used to estimate Hazard Ratios (HR) and 95% CIs for mortality for all causes and cardiovascular diseases. Results A total of 26,882 participants with a mean WWI of 10.89 ± 0.01, of whom 49.23% were male. The average follow-up time was 68.95 ± 1.07 months, and 1870 participants were determined as deceased (4.99%), including 349 cardiovascular death (0.88%). The Kaplan-Meier analysis demonstrated a significant difference in all-cause and cardiovascular mortality between patients with WWI <11.33 and ≥11.33 (both log-rank testp < 0.0001). The fully adjusted Cox proportional hazard model indicated that a higher WWI level (≥ 11.33) was associated with an increased 95% risk for cardiovascular mortality (HR = 1.95, 95% CI 1.30‒2.93) and 68% risk for all-cause death (HR = 1.68, 95% CI 1.41‒2.00) compared with the counterparts. Conclusions Elevated WWI levels were associated with a higher risk of cardiovascular mortality and all-cause mortality independently. Weightadjusted Weight (WWI allcause US 26882 26 882 26,88 NHANES (NHANES 200 2014 weight NHANESlinked linked 31 2015 KaplanMeier Kaplan Meier HR 95 diseases 1089 10 89 10.8 001 0 01 0.01 4923 49 23 49.23 male followup follow up 6895 68 68.9 107 1 07 1.0 months 187 4.99%, 499 4.99% , 4 99 (4.99%) 34 0.88%. 088 0.88% . 88 (0.88%) 1133 11 33 <11.3 ≥11.3 both logrank log rank 0.0001. 00001 0.0001 0001 0.0001) ≥ ( 11.33 195 1.95 1.30‒2.93 130293 30 2 93 168 1.68 1.41‒2.00 141200 41 00 counterparts independently 2688 26,8 20 201 3 9 108 8 10. 0.0 492 49.2 689 6 68. 1. 18 4.99 (4.99% 08 0.88 (0.88% 113 <11. ≥11. 0000 0.000 000 11.3 19 1.9 1.30‒2.9 13029 16 1.6 1.41‒2.0 14120 268 26, 0. 49. 4.9 (4.99 0.8 (0.88 <11 ≥11 0.00 11. 1.30‒2. 1302 1.41‒2. 1412 4. (4.9 (0.8 <1 ≥1 1.30‒2 130 1.41‒2 141 (4. (0. 1.30‒ 13 1.41‒ 14 (4 (0 1.30 1.41 1.3 1.4

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 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 effects of oil-water mixed frying (OWF) and pure-oil frying (POF) on changes in quality characteristics of soybean oil and chicken chop during six days of frying were comparatively investigated. The results showed that the changes in specific extinction coefficients, p-anisidine value, carbonyl value, viscosity and color of soybean oil were more pronounced in the case of POF, indicating that oil oxidative and polymeric degradation was retarded by OWF. Concerning fat content of chicken chop, lower (p<0.05) values were observed in the last three days in the case of OWF than POF. Meanwhile, OWF led to lower acrylamide formation in chops during the six days. Sensory evaluation showed that OWF provided chops with five attributes similar to those of chops fried by POF on the first day. As frying days increased, the decreases in scores for color, odor, flavor and overall acceptability were less in the case of OWF. In conclusion, OWF could be a worthwhile alternative for retarding oil deterioration and producing healthier and higher quality fried meat products.

AbstractThe combined effects of tumbling marination methods (Vacuum continuous tumbling marination, CT; Vacuum intermittent tumbling marination, IT) and effective tumbling time (4, 6, 8 and 10 h) on quality characteristics of prepared boneless pork chops were investigated. The results showed that regardless of tumbling time, CT method significantly increased the pH, product yield, cohesiveness, resilience, sensory tenderness and overall flavor (p<0.05) compared with IT method, and CT method also significantly decreased the pressing loss, cooking loss, shear force value (SFV), hardness and chewiness (p<0.05) compared with IT method. With the effective tumbling time increasing from 4 h to 10 h, the product yield and sensory attributes of prepared pork chops increased at first and then decreased, whereas the pressing loss, cooking loss, SFV, hardness and chewiness decreased at first and then increased. Additionally, an interaction between CT method and effective tumbling time was also observed. These results suggested that CT method of 8 h obtained the best quality characteristics of prepared pork chops, which should be adopted.

摘要 目的 调查中国法律法规在多大程度上反映预防儿童非故意伤害的有效干预措施。 方法 我们把重点放在六种常见的致命儿童受伤原因：溺水、道路交通伤害、跌落、中毒、烧伤和窒息。我们研究了由联合国儿童基金会、世界卫生组织和欧洲儿童安全联盟建议的...

Résumé Objectif Examiner dans quelle mesure les interventions efficaces de prévention des traumatismes involontaires chez l'enfant sont reflétées dans les lois et les réglementations en Chine. Méthodes Nous nous sommes concentrés sur les six causes communes de traumatismes mortels chez l'enfant – la noyade, les accidents de la route, les chutes, l'empoisonnement, les brûlures et la suffocation. Nous avons étudié 27 interventions recommandées par le Fonds des Nations Unies pour l'enfance, l'Organisation mondiale de la Santé ou l'Alliance européenne pour la sécurité de l'enfant. Nous avons effectué une recherche sur les lois chinoises dans l'Infrastructure des connaissances nationales de la Chine et Lawyee en utilisant les mots-clés et les synonymes pour les 27 interventions. Nous avons passé...

Резюме Цель Изучить, насколько эффективные мероприятия по предотвращению неумышленного детского травматизма детей отражены в законодательных и норматив...

Objective To examine the extent to which effective interventions to prevent unintentional child injury are reflected in the laws and regulations of China. Methods We focused on the six common causes of fatal child injuries – drowning, road traffic injury, falls, poisoning, burns and suffocation. We investigated 27 interventions recommended by the United Nations Children’s Fund, the World Health Organization or the European Child Safety Alliance. We searched China National Knowledge Infrastructure and Lawyee for Chinese legislations using keywords and synonyms for the 27 interventions. We reviewed the identified legislations for statements specifying the responsible implementation department. Findings Seven national laws, nine regulations of the State Council and 46 departmental regulations were found to relate to at least one of the interventions. Although seven of the 27 internationally recommended interventions were covered by Chinese laws, 10 were not covered by any current Chinese law or regulation. None of the interventions against drowning and falls that we investigated was covered by national laws. The implementation responsibilities for effective interventions were either not specified or were assigned to multiple governmental departments in 11 or 20 legislative documents, respectively. Conclusion In Chinese laws and regulations, interventions proven to prevent major causes of unintentional child injuries are underrepresented and the associated implementation responsibilities are often poorly defined. China should include all such interventions in laws and regulations, and assign implementation responsibility for each to a single department of the national government.

ملخص الغرض دراسة مدى انعكاس التدخلات الفعالة لوقاية الأطفال من الإصابات غير المتعمدة على القوانين واللوائح في الصين. الطريقة قمنا بالتركيز على الأسباب ا...

Resumen Objetivo Examinar en qué grado contemplan las leyes y normativas de China las intervenciones efectivas para prevenir lesiones accidentales de niños. Métodos El estudio se centró en las seis causas comunes de lesiones mortales infantiles: ahogamiento, lesiones por accidentes de tráfico, caídas, envenenamiento, quemaduras y asfixia. Se investigaron 27 intervenciones recomendadas por el Fondo para la Infancia de las Naciones Unidas, la Organización Mundial de la Salud o la Alianza Europea para la Seguridad Infantil. A continuación, se realizaron búsquedas de legislaciones de China en las bases de datos China National Knowledge Infrastructure y Lawyee usando palabras claves y sinónimos de las 27 intervenciones. Por último, se revisaron las legislaciones identificadas a fin de buscar declaraciones que especificaran el departamento responsable de la aplicación. Resultados Se halló que siete leyes nacionales, nueve normativas del Consejo de Estado y 46 normativas departamentales estaban relacionadas con al menos una de las intervenciones. Aunque las leyes de China abarcaban siete de las 27 intervenciones que se recomiendan a nivel internacional, diez de ellas no estaban incluidas en ninguna normativa o ley actual de China. Las leyes nacionales no abarcaban ninguna de las intervenciones contra ahogamientos y caídas investigadas. Las responsabilidades de aplicación de intervenciones efectivas no estaban especificadas o estaban asignadas a varios departamentos gubernamentales en 11 o 20 documentos legislativos, respectivamente. Conclusión En las leyes y normativas de China, las intervenciones que han demostrado la prevención de lesiones infantiles no intencionadas están subrepresentadas y las responsabilidades de aplicación asociadas a menudo tienen una definición vaga. China debe incluir todas estas intervenciones en las leyes y normativas, así como asignar la responsabilidad de aplicación de cada una a un único departamento del gobierno nacional.

Chronic atrophic gastritis (CAG) is a very common gastritis and one of the major precursor lesions of gastric cancer, one of the most common cancers worldwide. The molecular mechanism underlying CAG is unclear, but its elucidation is essential for the prevention and early detection of gastric cancer and appropriate intervention. A combination of two-dimensional gel electrophoresis and mass spectrometry was used in the present study to analyze the differentially expressed proteins. Samples from 21 patients (9 females and 12 males; mean age: 61.8 years) were used. We identified 18 differentially expressed proteins in CAG compared with matched normal mucosa. Eight proteins were up-regulated and 10 down-regulated in CAG when compared with the same amounts of proteins in individually matched normal gastric mucosa. Two novel proteins, proteasome activator subunit 1 (PSME1), which was down-regulated in CAG, and ribosomal protein S12 (RPS12), which was up-regulated in CAG, were further investigated. Their expression was validated by Western blot and RT-PCR in 15 CAG samples matched with normal mucosa. The expression level of RPS12 was significantly higher in CAG than in matched normal gastric mucosa (P < 0.05). In contrast, the expression level of PSME1 in CAG was significantly lower than in matched normal gastric mucosa (P < 0.05). This study clearly demonstrated that there are some changes in protein expression between CAG and normal mucosa. In these changes, down-regulation of PSME1 and up-regulation of RPS12 could be involved in the development of CAG. Thus, the differentially expressed proteins might play important roles in CAG as functional molecules.

O receptor de ácido retinóico é um fator de transcrição no núcleo celular que se liga ao ácido retinóico. A esfera de atuação do ligante do receptor gama do ácido retinóico humano (seu complexo com ácido retinóico e sua interação com a proteína I ácido retinóico ligante) foi estudada por espectroscopia de massa. O caminho do ácido retinóico a partir do doador até o receptor foi monitorado on-line. Não foi observado nenhum complexo terciário envolvendo ácido retinóico e as duas proteínas, indicando que o transporte do ácido retinóico a partir da proteína ligante I até seu receptor poder seguir um mecanismo de dois passos, que envolve a dissociação do ácido retinóico a partir de sua proteína em fase aquosa, seguida de associação ao aceptor.

Retinoic acid receptor is a transcription factor in the cell nucleus that binds retinoic acid. The ligand binding domain of human gamma retinoic acid receptor, its complex with retinoic acid and its interaction with retinoic acid binding protein I, were studied by means of mass spectrometric methods. The pathway of delivering retinoic acid from donor to acceptor was monitored online. No ternary complex involving retinoic acid and the two proteins was observed, indicating that the transport of retinoic acid from retinoic acid binding protein I to its receptor may follow a two step mechanism, which involves dissociation of retinoic acid from the donor protein into the aqueous phase, followed by association with the acceptor.