Abstract Background: immunonutrition has been introduced and proposed to have positive modulating effects on inflammatory and immune responses in surgical patients. This meta-analysis aimed to assess whether perioperative enteral immunonutrition (EIN) can reduce postoperative complications or reduce inflammatory responses in esophageal cancer (EC) patients undergoing esophagectomy. Methods: PubMed, Embase, Web of science, EBSCO, and Cochrane library databases were systematically searched. Randomized controlled trials (RCTs) assessing the effect of EIN before and/or after surgery in EC patients undergoing esophagectomy were identified. Two investigators independently searched articles, extracted data, and assessed the quality of included studies. Results: ten RCTs involving 1,052 patients were included in the meta-analysis, including 573 patients in the EIN group and 479 patients in the enteral nutrition (EN) group. Overall, no significant difference was observed between the two groups in the incidence of postoperative pneumonia, surgical site infection, intra-abdominal abscess, septicemia, and urinary tract infection. No significant incidence of postoperative anastomotic leakage, acute respiratory distress syndrome (ARDS), and in-hospital mortality was found. Conclusions: perioperative enteral immunonutrition did not reduce the incidence of infectious complications and anastomotic leakage in EC patients undergoing esophagectomy, nor did it reduce postoperative CRP and IL-6, but did not increase in-hospital mortality.

Resumen Antecedentes: se ha introducido y propuesto la inmunonutrición para regular activamente la inflamación y la respuesta inmune en pacientes quirúrgicos. El presente metaanálisis fue diseñado para evaluar si la inmunonutrición enteral perioperatoria (EIN, por sus siglas en inglés) puede reducir las complicaciones postoperatorias o la inflamación en pacientes con cáncer de esófago (CE) sometidos a esofagectomía. Métodos: se realizó una búsqueda sistemática en las bases de datos de PubMed, Embase, Web of Science, EBSCO y Cochrane Library. Se evaluó el efecto de la EIN preoperatoria y/o postoperatoria en un ensayo aleatorizado controlado (RCT) en pacientes con cáncer de esófago sometidos a esofagectomía. Dos investigadores buscaron independientemente artículos, extrajeron datos y evaluaron la calidad de los artículos incluidos. Resultados: el metanálisis incluyó diez ensayos controlados aleatorios en los que participaron 1.052 pacientes, de los cuales 573 fueron incluidos en el grupo EIN y 479, en el grupo de nutrición enteral (NE). En general, no hubo diferencia significativa en la incidencia de neumonía postoperatoria, infección del sitio quirúrgico, absceso intraperitoneal, sepsis e infección del tracto urinario entre los dos grupos. No hubo diferencia significativa en la incidencia de fístula anastomótica postoperatoria, síndrome de distrés respiratorio agudo (SDRA) y mortalidad hospitalaria. Conclusión: la inmunonutrición enteral perioperatoria no puede reducir la incidencia de complicaciones infecciosas postoperatorias y fístulas anastomóticas, ni la PCR postoperatoria ni la IL-6. Pero no aumentó la mortalidad hospitalaria.

Abstract Comparsion of the effects of the chilling (4 ºC), superchilling (-2 ºC) and frozen (-18 ºC) storage on microbial spoilage and bacterial community structure of fresh beef was evaluated by high-throughput sequencing technology in this study. The results indicated that storage temperature can significantly affect the degree of microbial spoilage and bacterial community structure of fresh beef during storage. At the species level, the primary dominant bacterial species in beef samples was Pseudomonas fragi with relative abundance of 37.78% followed by Myroides phaeus and Brochothrix thermosphacta with 10.95% and 4.64%, respectively, at the beginning of storage. Both superchilling and frozen storage can effectively inhibit the growth of P. fragi, while the chilling storage failed to demonstrate strong inhibition for growth of P. fragi. Similar result was found for Myroides phaeus. The chilling, superchilling and frozen storage can not effectively inhibit the growth of Brochothrix thermosphacta and Acinetobacter johnsonii. The difference of microbial spoilage in beef stored in three kinds of storage may be related to the difference of the bacterial community structure and the formation of dominant spoilage bacteria. These results revealed that superchilling and frozen storage can effectively inhibit the formation of dominant spoilage bacteria, resulting in a good freshness preservation.

Abstract In this study, the effects of the starter culture Lactobacillus sakei on pH, the total lactic acid concentration, nitrite depletion and histamine reduction of chili sauce were investigated. The nitrite concentration in the CPN sample was significantly lower (p < 0.05) than that of the CPS sample (as control), and decreased by 30.87%.The putrescine and histamine concentration in starter culture inoculated chili sauce were significantly lower (p < 0.05) than that of the control sample, and were decreased by 38.08% and 49.88%, respectively. These results revealed that L. sakei could be used as a potential starter culture for nitrite depletion and biogenic amines reduction of chili sauce with good sensory attributes.

Abstract In this study, the effects of the starter culture Lactobacillus sakei on microbial quality and the bacterial community diversity of chili sauce were investigated. In starter culture inoculated chili sauce (CPN sample), Lactobacillus spp. was predominant bacteria with 86.08% of the relative abundance on the 30th day of fermentation. Meanwhile, the spoilage organisms and pathogenic bacteria, including Staphylococcus spp., Enterobacter spp., Pseudomonas spp. and Neorhizobium spp. were nearly undetectable in starter culture inoculated chili sauce. In contrast, Lactobacillus spp. and Weissella spp. were predominant bacteria, and trace Pseudomonas spp. and Neorhizobium spp. were still detectable at the end of fermentation in the spontaneous fermentation (CPS sample). These results revealed that L. sakei could be used as a potential starter culture for the microbial quality improvement.

Abstract Changes in bacterial community composition and bacterial counts of chilled pork during storage at 4 °C were unraveled by culture-dependent method and culture-independent method. Physical and chemical analyses including drip loss, total volatile basic nitrogen (TVB-N), pH, and surface color were also performed to estimate its quality and shelf life. A total of 37 phyla, 575 genera and 843 species were identified in all samples by high-throughput sequencing technology during 10 days’ storage. At the phylum level, Proteobacteria and Firmicutes were the dominant phylum. At the genus level, Pseudomonas spp., Acinetobacter spp., Pantoea spp., Brochothrix spp. and Raoultella spp. were the dominant genera with their average relative abundance above 5%. In addition, 12 species with average relative abundance more than 1% were found. These dominant bacteria were main pathogenic or spoilage bacteria, and seriously affected the quality of chilled meat. Based on the results of total viable counts (TVC), TVB-N level and sensory evaluation, the shelf life of chilled pork stored at 4 °C was no more than 3 days. Through the analyses of the TVC and the microbial community structure during the spoilage of chilled pork, the main microorganisms causing spoilage were revealed, which will guide significance for further control microbial quality of chilled pork.

Abstract Comparative efficacy of sodium lactate and Natamycin as preservative against discoloration and spoilage of fresh beef stored at 4 °C were evaluated. Fresh beef was treated with 3 g/L sodium lactate and Natamycin, respectively, and sterilized physiological saline was used as negative control. The spoilage of beef samples was monitored by pH, total volatile basic nitrogen (TVB-N), discoloration, sensory analysis and bacterial quality which were determined by culture-dependent and culture-independent analyses. The acceptable shelf life of fresh beef treated by sodium lactate and Natamycin reached 6 days and 4 days, respectively. Whereas, the control sample was acceptable for 3 days. The two kinds of preservative were conducive to hygiene levels improvement. Lactobacillus spp. and Weissella spp. sharply displaced the Ralstoni spp. with high potential spoilage and became the predominant bacteria, and the proliferation of Serratia spp. as the representatives’ genus of psychrotrophic Enterobacteriaceae were completely controlled in the preservative treated samples. Sodium lactate displayed a remarkable efficacy against discoloration and spoilage of chilled beef, resulting in shelf life extension by 3-4 days. Natamycin has a remarkable antibacterial efficacy but a little efficacy against discoloration. Thus, sodium lactate is more suitable for freshness promotion of chilled beef.

Abstract Sodium lactate contribution on color stability of chilled beef was evaluated by proteomics analysis combined with the relative Mb content and NADH/ NAD+ ratio. The sodium lactate exhibited a remarkable efficacy against discoloration of chilled beef and showed a desirable color appearance for 6 days, while the control showed an undesirable color appearance on the 3rd day. Based on the significance analysis of protein interaction network, 12 proteins responsible for color stability of chilled beef treated by sodium lactate have been identified, which participated mainly in redox systems, metabolic enzymes, oxidoreductase, structural proteins and heat shock proteins. The proteins were correlated with NADH regeneration. Thus, we suggest that the color stability promotion may attribute to the role of in the regeneration of NADH by sodium lactate treatment.

Abstract The efficacy of sodium lactate combined with Natamycin against discoloration and spoilage of beef stored at 4 °C was evaluated. The beef was treated with 3 g/L sodium lactate combined with 3 g/L Natamycin, and 3 g/L sodium lactate treatment and 3 g/L Natamycin treatment were performed as control. The spoilage of beef samples was monitored by pH, total volatile basic nitrogen (TVB-N), discoloration, sensory analysis and microbial quality. Sodium lactate exhibited a remarkable efficacy against discoloration together with antibacterial efficacy against spoilage. Natamycin has no contribution to delaying discoloration but displayed a remarkable antibacterial efficacy. These results revealed that sodium lactate combined with Natamycin was more conducive to hygiene levels improvement. In the sample treated by sodium lactate combined with Natamycin, Lactobacillus spp. and Weissella spp. sharply displaced the Ralstoni spp. with high potential spoilage and became the predominant bacteria, and the proliferation of Serratia spp. as the representatives’ genus of psychrotrophic Enterobacteriaceae were completely controlled. As a result, the acceptable shelf life of beef treated by sodium combined with Natamycin reached 7 days. While the acceptable shelf life of beef treated by sodium lactate and Natamycin was 6 and 4, respectively.

Abstract The effect of super-chilled storage (-2 °C) on shelf life and quality of beef was investigated, compared with chilled (4 °C) and frozen (-18 °C) storage. The pH value, color, TVB-N, water-holding capacity, total viable counts (TVC) and sensory evaluation were used to evaluate the freshness, shelf life and quality of beef. These results indicated that the fresh beef stored in super-chilled condition demonstrated better pH and color stability compared to chilled storage, and exhibited better water-holding capacity and sensory score compared to frozen storage. Based on the TVB-N level and TVC, the super-chilled storage was conducive to prolong the shelf life of beef with good quality. The super-chilled storage is a good way to preserve freshness of fresh beef. In conclusion, this work provides data for the preservation of fresh beef which will benefit the meat industry.

This study aimed to explore the association between serum non-high-density lipoprotein cholesterol (non-HDL-C) and cognitive dysfunction risk in patients with acute ischemic stroke (AIS). This cross-sectional study enrolled 583 AIS patients. Biochemical markers and lipid profile were collected after admission. AIS patients were classified into high group (non-HDL-C ≥3.4 mM) and normal group (non-HDL-C <3.4 mM). Mini-Mental State Examination scale (MMSE), Montreal Cognitive Assessment scale (MoCA), Activities of Daily Living (ADL) scale, Neuropsychiatric Inventory (NPI), and Hamilton Depression scale 21 version (HAMD-21) were applied on the third day after admission. Compared with the control group, patients of the high group had higher body mass index and higher frequency of intracranial artery stenosis, and exhibited higher levels of non-HDL-C, total cholesterol, triglycerides, low-density lipoprotein cholesterol, homocysteine, fasting blood glucose, and glycosylated hemoglobin (HbA1c), and lower levels of high-density lipoprotein cholesterol (all P<0.05). Compared with the control group, patients of the high group had significantly lower MMSE and MoCA scores (MMSE: 26.01±4.17 vs 23.12±4.73, P<0.001; MoCA: 22.28±5.28 vs 20.25±5.87, P<0.001) and higher scores on the NPI and HAMD-21 (both P<0.001). MMSE (r=-0.306, P<0.001) and MoCA scores (r=-0.251, P<0.001) were negatively associated with non-HDL-C level. Multivariate regression analysis revealed that non-HDL-C level (OR=1.361, 95%CI: 1.059-1.729, P=0.016) was independently associated with the presence of cognitive dysfunction after adjusting for confounding factors. High serum non-HDL-C level might significantly increase the risk of cognitive dysfunction after AIS.