Standford B型主动脉夹层覆膜支架腔内修复术围手术期并发症分析

目的总结覆膜支架腔内修复术治疗Standford B型主动脉夹层的经验,分析围手术期并发症的发生率及处理方法。方法２００５年１月至２０１０年１月,１２７例B型主动脉夹层患者接受覆膜支架腔内修复术治疗。B型夹层１１２例,B型主动脉穿透性溃疡１５例。术前、术后１０d行６４排CTA检查,证实手术效果。统计分析围手术期病死率、主要并发症发生率,探讨死亡及发生主要并发症的可能原因。结果手术成功率１００％,围手术期死亡３例,病死率为２．４％,主要并发症发生率为１３．４％（１７／１２７）,包括截瘫１例,逆行性A型夹层１例,脑梗死致意识障碍２例,支架相关并发症９例,严重内漏４例。结论覆膜支架腔内修复术治疗B型主动脉夹层安全、有效,但主要并发症的发生不容忽视。     

Authentication of berries and berry-based food products

Berries represent one of the most important and high-valued group of modern-day health-beneficial “superfoods” whose dietary consumption has been recognized to be beneficial for human health for a long time. In addition to being delicious, berries are rich in nutrients, vitamins, and several bioactive compounds, including carotenoids, flavonoids, phenolic acids, and hydrolysable tannins. However, due to their high value, berries and berry-based products are often subject to fraudulent adulteration, commonly for economical gain, but also unintentionally due to misidentification of species. Deliberate adulteration often comprises the substitution of high-value berries with lower value counterparts and mislabeling of product contents. As adulteration is deceptive toward customers and presents a risk for public health, food authentication through different methods is applied as a countermeasure. Although many authentication methods have been developed in terms of fast, sensitive, reliable, and low-cost analysis and have been applied in the authentication of a myriad of food products and species, their application on berries and berry-based products is still limited. The present review provides an overview of the development and application of analytical chemistry methods, such as isotope ratio analysis, liquid and gas chromatography, spectroscopy, as well as DNA-based methods and electronic sensors, for the authentication of berries and berry-based food products. We provide an overview of the earlier use and recent advances of these methods, as well as discuss the advances and drawbacks related to their application.     

A 100-Year Review: Calf nutrition and management

The first calf paper, published in the May 1919 issue of the Journal of Dairy Science (JDS), described factors affecting birth body weight of different breeds of calves. Other studies were done on nonmilk ingredients, growth charts were developed, and early weaning was followed to conserve milk fed to calves. Calf papers did not report use of statistics to control or record variation or to determine whether treatment means were different. Many experiments were more observational than comparative. Typically fewer than 5 calves, and sometimes 1 or 2 calves, were used per treatment. During the next 20 yr, calf studies increased and included colostrum feeding, milk and milk replacer feeding, minerals and vitamins, and fats and oils. Many concepts fundamental to current knowledge and understanding of digestion, rumen development, and milk replacer formulation were developed during this period. In addition, the concept of using antibiotic growth promoters in dairy calf diets was first evaluated and developed during the 1950s. During the 20-yr period of January 1957 through December 1976, a large number of universities in the United States and 1 in Canada contributed almost 150 papers on a variety of calf-related topics. These topics included genetics, physiology of the calf, review of calf immunity, antibiotic feeding, and milk replacer ingredients. This became the golden era of calf rumen development studies, which also engendered studies of calf starter rations and ingredients. A classic review of management, feeding, and housing studies summarized research related to calf feeding and management systems up to that point with an emphasis on maintaining calf growth and health while reducing labor and feed costs. It was also during this period that metric measurements replaced English units. In the 20-yr period from 1977 to 1996, more than 400 articles on calf nutrition and management were published in JDS. With the growing research interest in calves, a paper outlining standardized procedures for conducting and reporting data from calf experiments was first published. A very active area of calf nutrition research from the late 1970s to the mid 1980s was colostrum quality, feeding, and preservation; more than 60 such research articles were published in the journal during this time. Various nonmilk protein sources were evaluated. Extensive studies were done evaluating trace and major mineral requirements in calves along with some vitamin studies. Throughout the 1970s, 1980s, and 1990s, the primary objective of most calf research was how to wean healthy, adequately grown calves at an early age—generally less than 30 d of age. This program was reviewed in a 1979 publication. Research on calf starter ingredients, nutrient composition, and additives was minimal in the 1980s and 1990s given the importance of starter intake to the success of early weaning, but the role of water intake in starter intake and growth was established. Research on issues with calves continued to increase during the last 20-yr period as evidenced by publication of more than 580 articles in JDS as well as many more in other refereed journals. In addition to papers contributed by several universities in the United States and Canada, the number of papers authored by scientists at universities and institutes in other countries increased dramatically during this period. Factors influencing colostral antibody absorption, heat treatment of colostrum, and efficacy of colostrum supplements and replacers were reported. Most studies in this period related to nutrition. Studies were published supporting greater neonatal growth rates from feeding more milk replacer but with a higher crude protein content than traditional. Protein energy effects on growth and body composition were evaluated in concert with greater growth rates. Milk and nonmilk protein sources in milk replacers along with AA supplementation were evaluated. Limited studies were done with fat sources and fatty acid supplementation along with trace minerals and fat-soluble vitamins. Waste milk feeding and heat treatment became more prevalent. Studies established starter ingredient palatability and use of forage when fed with pelleted starters. With the advent of automatic milk and milk replacer feeders, factors influencing how and when to wean were established. Research programs established factors affecting calf behavior and welfare. Several databases were evaluated along with various published studies, and established calf growth during the first 2 mo was subsequently reflected in first- and later-lactation milk production of those calves. A new area of calf research that emerged from 1997 on was the effects of maternal environment and nutrition on calf health, growth, and future productivity. From a mechanistic standpoint, the field of epigenetics seems likely to explain many of these phenomena. Some possibilities for future calf nutrition and management were elaborated.     

Detection of Campylobacter jejuni in naturally contaminated chicken skin by melting peak analysis of amplicons in real-time PCR

Contamination of poultry by Campylobacter spp. is a significant source of human diarrheal diseases. Traditional methods currently used to detect Campylobacter in foods are time-consuming and labor-intensive. In this study, primers designed for the Campylobacter jejuni cadF gene sequence were used in a SYBR Green I real-time PCR assay as an alternative to a conventional bacteriological method for the rapid detection of C. jejuni from poultry. Twelve portions of chicken purchased from two local grocery stores and 39 portions obtained from a commercial processing plant were examined. Samples of the skin were enriched in Bolton broth at 37 degrees C for 3 h and then at 42 degrees C for 9, 21, or 45 h under microaerobic conditions. DNA was extracted from 1-ml aliquots of the enrichment cultures using 1% Triton X-100. The DNA was used as the template in a real-time polymerase chain reaction (PCR) assay. After 24 h of enrichment, C. jejuni was isolated from 13 samples and all of the positive cultures were also detected by the real-time PCR procedure. C. jejuni was detected by both methods from samples artificially contaminated with 1 or 10 CFU of C. jejuni per 10 g, after 24 h of enrichment. The real-time PCR method was found to be sensitive and specific. It significantly reduced the time required for the detection of C. jejuni in poultry following enrichment of samples.     

A robotic DNA purification protocol and real-time PCR for the detection of Campylobacter jejuni in foods

Primers designed to amplify a Campylobacter jejuni cadF gene sequence were used in an SYBR Green I real-time PCR assay as an alternative to conventional bacteriological methods for the rapid detection of C. jejuni in foods. Twenty-five grams of chicken skin (breast and thigh) was contaminated by adding approximately 1, 10, or 50 CFU of C. jejuni ATCC 35560. Twenty-five grams of pork and 25-ml aliquots of milk were also inoculated with 1 and 10 CFU of the pathogen. The samples were incubated in Bolton broth for different periods at 37 and 42 degrees C under microaerophilic conditions. Using a commercial robotic DNA purification system, DNA was extracted and purified from 1-ml aliquots of the enrichment cultures before and after centrifugation of the 250-ml enrichment broth at 15,900 x g for 10 min at 4 degrees C. The DNA was used as the template in a real-time PCR assay. C. jejuni was detected after 12 h of enrichment from samples inoculated with about 50 CFU/25-g sample. After centrifugation, an enrichment step of 8 h was sufficient to allow detection of pathogen in samples inoculated with 10 CFU/25 g. However, 24 h of enrichment was necessary to detect pathogen in samples inoculated with approximately 1 CFU/25 g. The real-time PCR protocol developed in this study significantly reduced the detection time of C. jejuni in foods.     

The impact of anthocyanin-rich red raspberry extract (ARRE) on the properties of edible soy protein isolate (SPI) films

To modify the properties of edible soy protein isolate (SPI) films, 0.5% anthocyanin-rich red raspberry (Rubus strigosus) extract (ARRE) (0.5 g raspberry powder in 95% ethyl alcohol/water/85% lactic acid [80:19:1. v/v/v]) was incorporated into film-forming solutions. ARRE resulted in an SPI film having significantly enhanced tensile strength (P < 0.05) and % elongation at break (P < 0.05), as well as increased water swelling ratio (P < 0.05) and in vitro pepsin digestibility (P < 0.05). The resultant films also showed significantly decreased water solubility and water vapor permeability (P < 0.05). In addition, ARRE increased darkness, redness, and yellowness film appearance as evidenced by a lower L* (P < 0.05), greater positive a* (P < 0.05), and a higher b* (P < 0.05) than the control film. Scanning electron microscopy images revealed that extract-added films had denser and more compact cross-section microstructure. Fourier transform infrared spectra illustrated that ARRE-created hydrogen bonding involved conformational changes of soy protein without destroying its backbone structure. SDS-PAGE electrophoretograms revealed that the extract induced intermolecular interaction of the soy protein monomers. Natural plant extracts would be a promising ingredient to make SPI films with different physicochemical properties and applications. PRACTICAL APPLICATION: This study characterizes the potential physicochemical changes of SPI film with incorporated raspberry extract. Upon the above modification, the resultant film was found to enhance the applications of pure SPI film in food packaging. For example, SPI-ARRE film could prolong the usage life of SPI film due to increased strength, or could be useful as a desiccant (drying agent) such as a water-absorbing sheet for preserving dried foods due to its increased hydrophilic surface and water-swelling ratio. SPI-ARRE film could also be alternately used as a food wrap with unique color.     

Effect of retail lights on acceptability of salami

The effects of light source on the acceptability of Hungarian, Hot-Hungarian and regular salamis were investigated. The color of all salamis was most preferred (P<0.05) under incandescent (INC) light, as compared to fluorescent (FL) and metal halide (MH). Higher buying response was also evident when INC was used. The two Hungarian salamis, which had a high red component (higher a* and chroma values), received higher color preference scores under FL compared to MH. Most panelists described the color of the Hungarian salami under INC light as red, but brown under FL and MH. Relative luminance data, collected with a fiber optic probe connected to a photo-diode array, demonstrated the reason to be low red color seen in salamis presented under FL and MH lights.     

市售普洱茶中真菌群落构成和物种多样性分析方法研究

目的 综合应用传统分离培养、内部转录间隔区(ITS)测序和高通量基因组学测序技术,建立分析市售普洱茶中真菌群落构成和物种多样性的新方法.方法 按照GB 4789.15-2016《食品安全国家标准食品微生物学检验霉菌和酵母计数》对普洱茶样本进行可培养真菌检测和分离纯化,对分离到的菌株进行ITS测序并在NCBI数据库中进行...