Bee Bread Ameliorates Vascular Inflammation and Impaired Vasorelaxation in Obesity-Induced Vascular Damage Rat Model: The Role of eNOS/NO/cGMP-Signaling Pathway

Obesity and hyperlipidemia are major risk factors for developing vascular diseases. Bee bread (BB) has been reported to exhibit some biological actions, including anti-obesity and anti-hyperlipidemic. This study aims to investigate whether bee bread can ameliorate vascular inflammation and impaired vasorelaxation activity through eNOS/NO/cGMP pathway in obese rats. Forty male Sprague-Dawley rats were randomly divided into four groups (n = 10/group), namely: control (normal group), obese rats (OB group), obese rats treated with bee bread (0.5 g/kg/day, OB/BB group) and obese rats treated with orlistat (10 mg/kg/day, OB/OR group). The latter three groups were given a high-fat diet (HFD) for 6 weeks to induced obesity before being administered with their respective treatments for another 6 weeks. After 12 weeks of the total experimental period, rats in the OB group demonstrated significantly higher Lee obesity index, lipid profile (total cholesterol, triglyceride, low-density lipoprotein), aortic proinflammatory markers (tumor necrosis factor-α, nuclear factor-κβ), aortic structural damage and impairment in vasorelaxation response to acetylcholine (ACh). Bee bread significantly ameliorated the obesity-induced vascular damage manifested by improvements in the lipid profile, aortic inflammatory markers, and the impaired vasorelaxation activity by significantly enhancing nitric oxide release, promoting endothelial nitric oxide synthase (eNOS) and cyclic guanosine monophosphate (cGMP) immunoexpression. These findings suggest that the administration of bee bread ameliorates the impaired vasorelaxation response to ACh by improving eNOS/NO/cGMP-signaling pathway in obese rats, suggesting its vascular therapeutic role.     

探地雷达在地下管线探测中的应用

探地雷达技术是如今适应快速、准确、无损地探测地下障碍物而迅速发展的电磁技术。文中介绍了探地雷达的工作原理及工作方式，并通过结合工程实例来探讨探地雷达在地下管线探测中的广泛应用。     

Physicochemical Properties of Bread Baked from Flour Blended with Immature Wheat Meal Rich in Fructooligosaccharides

ABSTRACT: Grain of the soft white wheat cultivar Harus was harvested weekly from anthesis to maturity and fructooligosaccharides (FOS) contents were determined by reversed-phase high-performance liquid chromatography. Tests were carried out to determine the effect of adding immature wheat meal to a base flour of cultivar Russ (hard red spring) on the quality characteristics of bread. FOS content was also analyzed in baked bread, and the effect of transglutaminase in improving bread quality was examined. Marked decreases in FOS contents, such as 1-kestose and nystose, were observed with grain maturation. The overall quality of bread appeared to be acceptable, and the added FOS were retained after baking.     

大规格圆钢质量分析和控制

针对湘钢棒材厂生产大规格圆钢出现的表面质量问题，重点介绍了在成品轧机后采用U形辊道和立活套替换棍道；冷床输入辊道采用镶WT合金套；增设高压水除鳞装置；中间轧件尺寸精度控制等措施，成功的解决了大规格圆钢表面擦伤、“麻面”、尺寸超差等表面质量问题，产品质量显著提高。     

不锈钢绕带容器环板与绕带端头的焊接

本文通过焊接试验对奥氏体不锈钢绕带容器环板与绕带焊接工艺进行了研究分析,并得出了合理的焊接方法和工艺参数。     

3D圆阀塔板性能研究

介绍了3D圆阀塔板的结构特点和实验研究情况。以空气和水为工质进行了冷模实验,研究了3D圆阀塔板的塔板压降、雾沫夹带量和泄漏量等流体力学性能。利用氧解吸法测定其塔板效率,并在相同条件下与F1浮阀塔板进行了对比实验。结果表明,在相同条件下,3D圆阀塔板比传统F1浮阀塔板的塔板效率提高5%~15%,塔板压降约低100 Pa,泄漏量和雾沫夹带量与F1浮阀塔板基本相当,是一种综合性能优良的新型浮阀塔板。     

圆钢锭浇铸工艺试验

在不同锭型钢中A1含量及S含量、浇铸温度及浇铸时间等试验工艺条件下,对模铸20管钢、φ450mm、2.1t(圆波浪形)钢锭裂纹率的影响进行了分析与讨论,并确定了主要工艺参数。     

整体成型钼园舟研究

本研究采用特殊的方法制取钼园舟，研究结果表明，获得了满意的结果。     

Effect of Flour Quality, Ascorbic Acid, and DATEM on Dough Rheological Parameters and Hearth Loaves Characteristics

ABSTRACT: The effects of protein quality, protein content, ascorbic acid, diacetyl tartaric acid ester of monoglyc-erides (DATEM), and their interactions on dough rheology and hearth bread properties were studied by size-exclusion fast protein liquid chromatography, Kieffer Dough & Gluten Extensibility Rig, and small-scale baking of hearth loaves. The effect of protein content was either positive or negative on hearth loaf characteristics, form ratio, and area, depending on the amount of the largest glutenin polymers in the flour. Ascorbic acid brought out the potential in the wheat flour known as protein quality. Ascorbic acid and DATEM strengthened the doughs and improved hearth bread characteristics.