一例孕产妇单核细胞增生李斯特菌感染的溯源调查及发病机制探讨

目的 针对一例孕产妇李斯特菌病开展病例调查和溯源分析,探讨感染来源和单增李斯特菌病的发病机制,为防控李斯特菌病提供依据。方法 开展现场流行病学调查,收集病例信息,采集病例血液标本、家庭冰箱内食品及厨房环境样本、家庭附近农贸市场的食品样本,针对不同来源样本中的单增李斯特菌进行检测。结果 病例经常食用从农贸市场购买的中式凉拌菜（5～7次/周）,在家自制或二次加工中式凉拌菜。其家庭冰箱冷藏室储存食物生熟不分,且生食水果在冰箱中出现腐烂现象。厨房的两块菜板生熟不分、清洗消毒不及时,厨房操作面存在交叉污染。检测结果显示,11份样本中共分离出3株单增李斯特菌,1株来自该病例的血液标本,2株来自厨房冰箱内食品涂抹和菜板涂抹。提示该病例由于食用污染食品导致感染并通过胎盘屏障感染胎儿。结论 本起事件是丰台区首次在食品和环境中尝试溯源单增李斯特菌病的感染来源。病例家庭冰箱内生肉和胡萝卜、厨房环境涂抹样本中均检出单增李斯特菌,明确了食品与环境交叉污染导致病例单增李斯特菌感染发病;医院的早期识别及处置是避免新生儿不良结局出现的重要保障。     

悬挂单轨吊车梁的设计

根据工业厂房中悬挂单轨吊车梁的设计原理,结合实际工程阐述额定起重量为20t的悬挂单轨吊车梁截面验算及轨道连接节点设计等,可供类似设计参考。     

Effect of thermal cycles on microstructure of reduced activation steel fabricated using laser melting deposition

Reduced activation steel was successfully fabricated by laser melting deposition employing a Gaussian and a ring-shaped laser.The microstructure evolution of th...     

The Molecular Basis and Pathophysiology of Trigeminal Neuralgia

Trigeminal neuralgia (TN) is a complex orofacial pain syndrome characterized by the paroxysmal onset of pain attacks in the trigeminal distribution. The underlying mechanism for this debilitating condition is still not clearly understood. Decades of basic and clinical evidence support the demyelination hypothesis, where demyelination along the trigeminal afferent pathway is a major driver for TN pathogenesis and pathophysiology. Such pathological demyelination can be triggered by physical compression of the trigeminal ganglion or another primary demyelinating disease, such as multiple sclerosis. Further examination of TN patients and animal models has revealed significant molecular changes, channelopathies, and electrophysiological abnormalities in the affected trigeminal nerve. Interestingly, recent electrophysiological recordings and advanced functional neuroimaging data have shed new light on the global structural changes and the altered connectivity in the central pain-related circuits in TN patients. The current article aims to review the latest findings on the pathophysiology of TN and cross-examining them with the current surgical and pharmacologic management for TN patients. Understanding the underlying biology of TN could help scientists and clinicians to identify novel targets and improve treatments for this complex, debilitating disease.     

氟橡胶国内外发展现状及应用

论述了国内外氟橡胶产品的开发、应用状况及我国市场需求.并提出今后我国氟橡胶领域需重点解决的问题.     

提高果蔬维生素C含量研究进展

随着人们生活水平不断提高,营养健康问题越来越受到重视。维生素C作为一种对人体具有重要作用的营养物质倍受人们关注;提高果蔬中维生素C的含量已经成为园艺领域研究热点之一。本文从果蔬种质资源选择,育种手段、栽培管理方法、土壤成分和生物技术等几个方面进行分析、研究和总结,综述了当前国内外提高果蔬维生素C含量的研究情况,并对各种方法和技术面临的一些问题进行总结和介绍,也对未来提高果蔬维生素C的方法进行展望。     

避雨栽培对酿酒葡萄果实氨基酸含量的影响

本研究利用高效液相色谱技术,分析避雨栽培和露地栽培条件下赤霞珠和霞多丽果实发育过程中21种氨基酸含量的变化.结果表明:避雨栽培除了显著降低这两个品种的果实中赖氨酸和脯氨酸含量外,对其它氨基酸含量的影响不尽相同.在霞多丽果实中,避雨栽培促进了大多数氨基酸含量的增加,而在赤霞珠果实中这些氨基酸的积累受到抑制.该研究对避雨栽培技术在酿酒葡萄生产中的应用具有重要的参考价值.     

Comparison of functional properties and secondary structures of defatted wheat germ proteins separated by reverse micelles and alkaline extraction and isoelectric precipitation

The functional properties and secondary structures of defatted wheat germ protein separated by reverse micelles (DWGRMPI) were investigated and compared with those of defatted wheat germ protein separated by alkaline extraction and isoelectric precipitation (DWGPI). The results showed that DWGRMPI had a higher nitrogen solubility index, fat absorption capacity, foaming capacity, foaming stability and emulsifying stability compared to DWGPI, whilst water holding capacity, surface hydrophobicity and emulsifying activity of DWGRMPI were relatively lower than those of DWGPI. DWGRMPI contained high levels of threonine, histidine, alanine, arginine, glycine, serine, cysteine, proline and especially lysine compared to DWGPI. The denaturation temperature and denaturation enthalpy of DWGPI were both lower than those of DWGRMPI, and DWGPI contained more random coil and less α-helix than DWGRMPI, which suggested that DWGPI has lost its ordered secondary structure. This may possibly due to the conditions the used in protein extraction.     

The impact of germination on the characteristics of brown rice flour and starch

BACKGROUND: In recent years, germinated brown rice as a functional food has received great attention with its improved sensory and nutritional properties. Particularly of interest are the high levels of γ‐amino butyric acid (GABA) which can be obtained during germination. However, more studies are needed to fully understand the effect of germination on the physicochemical properties of brown rice. RESULT: Germination altered the chemical composition of brown rice, resulting in an increase in reducing sugar and ash content, and a reduction in amylose. Solubility, paste viscosity, transition temperatures (T_o, T_p and T_c) and percentage of retrogradation (%Retrogradation) were decreased, while swelling power and turbidity were significantly increased. Scanning electron micrographs indicated that starch granules from germinated brown rice became smaller and less homogeneous. Moreover, germination shortened the chain length of amylopectin and amylose molecules. CONCLUSION: This investigation provides information on changes in the characteristics of rice flour and rice starch during germination, leading to a better understanding on the chemistry of brown rice germination. Copyright © 2011 Society of Chemical Industry     

以乳清蛋白为基质的脂肪替代品的微粒化研究

研究了以乳清蛋白WPC-80为基质制备脂肪替代品的微粒化工艺。用组织捣碎机分别设定不同的微粒化时间和强度组合对乳清蛋白热凝胶进行微粒化处理。粒径分布分析发现微粒化处理后,50%的颗粒在10μm左右,超微结构分析发现,微粒化处理后的蛋白质凝胶表面变得光滑、柔软,可以模拟脂肪的特性。乳清蛋白脂肪替代品的最佳微粒化工艺条件为转速12 000 r/min,处理时间为5 min。