Satellite glial cells are unique glial cells that surround the cell body of primary sensory neurons.An increasing body of evidence suggests that in the presence of inflammation and nerve damage,a significant number of...Satellite glial cells are unique glial cells that surround the cell body of primary sensory neurons.An increasing body of evidence suggests that in the presence of inflammation and nerve damage,a significant number of satellite glial cells become activated,thus triggering a series of functional changes.This suggests that satellite glial cells are closely related to the occurrence of chronic pain.In this review,we first summarize the morphological structure,molecular markers,and physiological functions of satellite glial cells.Then,we clarify the multiple key roles of satellite glial cells in chronic pain,including gap junction hemichannel Cx43,membrane channel Pannexin1,K channel subunit 4.1,ATP,purinergic P2 receptors,and a series of additional factors and their receptors,including tumor necrosis factor,glutamate,endothelin,and bradykinin.Finally,we propose that future research should focus on the specific sorting of satellite glial cells,and identify genomic differences between physiological and pathological conditions.This review provides an important perspective for clarifying mechanisms underlying the peripheral regulation of chronic pain and will facilitate the formulation of new treatment plans for chronic pain.展开更多
BACKGROUND Sensory integration intervention is highly related to the child's effective interaction with the environment and the child's development.Currently,various sensory integration interventions are being...BACKGROUND Sensory integration intervention is highly related to the child's effective interaction with the environment and the child's development.Currently,various sensory integration interventions are being applied,but research methodological problems are arising due to unsystematic protocols.This study aims to present the optimal intervention protocol by presenting scientific standards for sensory integration intervention through meta-analysis.AIM To prove the effectiveness of sensory integration therapy,examine the latest trend of sensory integration studies in Korea,and provide clinical evidence for sensory integration therapies.METHODS The database of Korean search engines,including RISS,KISS,and DBpia,was used to search for related literature published from 2001 to October 2020.The keywords,“Children”,“Sensory integration”,“Integrated sensory”,“Sensorymotor”,and“Sensory stimulation”were used in this search.Then,a meta-analysis was conducted on 24 selected studiesRISS,KISS,and DBpia,was used to search for related literature published from 2001 to October 2020.The keywords,“Children”,“Sensory integration”,“Integrated sensory”,“Sensorymotor”,and“Sensory stimulation”were used in this search.Then,a meta-analysis was conducted on 24 selected studies.RESULTS Sensory integration intervention has been proven effective in children with cerebral palsy,autism spectrum disorder,attention deficit/hyperactivity disorder,developmental disorder,and intellectual disability in relation to the diagnosis of children.Regarding sensory integration therapies,1:1 individual treatment with a therapist or a therapy session lasting for 40 min was most effective.In terms of dependent variables,sensory integration therapy effectively promoted social skills,adaptive behavior,sensory processing,and gross motor and fine motor skills.CONCLUSION The results of this study may be used as therapeutic evidence for sensory integration intervention in the clinical field of occupational therapy for children,and can help to present standards for sensory integration intervention protocols.展开更多
BACKGROUND Patients with Parkinson's disease(PD)exhibit symptoms such as antecollis(AC)and camptocormia(CC).The pathology of these two conditions is unclear.Additionally,standard treatment methods have not been es...BACKGROUND Patients with Parkinson's disease(PD)exhibit symptoms such as antecollis(AC)and camptocormia(CC).The pathology of these two conditions is unclear.Additionally,standard treatment methods have not been established.The article reports the case of a 65-year-old female patient with AC and CC who was treated with central and peripheral interventions to alleviate symptoms.CASE SUMMARY We present the case of a 65-year-old female PD patient with AC and CC.The course of the disease was 5 years.She was treated with rehabilitation strategies such as sensory tricks and trunk strength training.During the inpatient period,we compared and analyzed the patient's gait,rehabilitation assessment scale score,and angles of her abnormal trunk posture in the first week,the third week,and the fifth week.The patient's stride length increased,indicating that the patient's walking ability was improved.The Unified Parkinson's Disease Scale Part Three score and CC severity score decreased.Furthermore,the score of the other scale increased.In addition,the patient showed significant improvements in AC,upper CC,and lower CC angles.CONCLUSION This case study suggested that sensory tricks and trunk strength training are beneficial and safe for patients with AC and CC.展开更多
Soybean is one of the important crops in China. Soymilk, a traditional neutral plant-based protein drink, is rich in high quality proteins. Although soybean milk is rich in nutrients, its marketing among consumers, es...Soybean is one of the important crops in China. Soymilk, a traditional neutral plant-based protein drink, is rich in high quality proteins. Although soybean milk is rich in nutrients, its marketing among consumers, especially those in Western countries who are used to peaceful flavor, has been limited due to the adverse flavor impact brought by its special composition. In recent years, with the increasing attention to the nutritional value of soymilk, the flavor of soymilk has become a popular research object for scholars at home and abroad. The flavor components of soymilk are mainly volatile small molecular compounds produced by enzymatic reactions catalyzed by lipoxygenase(LOX). After formation, they interact with protein macromolecules to form the overall flavor of soymilk. At present, there are many methods to control the off-odor of soymilk at home and abroad, including physical heating methods, chemical methods, biological enzymatic digestion methods, mask methods, and a variety of breeding methods. These methods effectively reduce the off-odor of soymilk, but all of them have shortcomings. Currently, the sensory characteristics of the beany odor in soymilk are evaluated mainly by traditional human sensory scoring along with the assistance of modern instrument analysis of volatile flavor substances using headspace solid phase microextraction(SPME) gas chromatography coupled with-mass spectrometry(GC-MS). This paper summarized the research results of volatile flavor substances in soymilk in recent years and the sensory evaluation methods of soymilk at home and abroad, and looked forward to the future development direction, hoping to provide some theoretical bases and reference detection methods for solving the problem of soymilk flavor in the future.展开更多
Spinal cord injury is a severe and devastating disease,and spasticity is a common and severe complication that is notoriously refractory to treatment.However,the pathophysiological mechanisms underlying spasticity and...Spinal cord injury is a severe and devastating disease,and spasticity is a common and severe complication that is notoriously refractory to treatment.However,the pathophysiological mechanisms underlying spasticity and its development remain largely unknown.The goal of the present study was to find differences,if any,in metabolites of the left precentral gyrus and basal ganglia of patients who have spinal cord injury with or without spasticity,and to explore the relationship between the brain metabolite concentrations and clinical status.Thirty-six participants were recruited for magnetic resonance spectroscopic examination:23 with spinal cord injury(12 with spasticity and 11 without spasticity)and 13 healthy controls.We acquired localized proton spectra from the precentral gyrus and basal ganglia via 10 mm^(3) voxels.Notably,univariate linear regression analysis demonstrated that the lower that the N-acetylaspartate concentration(a marker for neuronal loss)was in the precentral gyrus of the patients,the lower their ASIA(American Spinal Injury Association)light-touch scores,pinprick scores,and motor scores.Additionally,longer durations of injury were associated with higher N-acetylaspartate levels in the precentral gyrus.Compared with the healthy participants and patients without spasticity,N-acetylaspartate levels in the patients with spasticity were significantly lower in both the precentral gyrus and basal ganglia.Lower N-acetylaspartate levels also correlated with greater sensory and motor dysfunction in the patients who had spinal cord injury with spasticity.展开更多
Soy protein isolate and egg white protein were added to cassava-banana gluten-free pasta and the effects on the nutritional quality,digestibility properties,protein digestibility corrected amino acid(PDCAA),and sensor...Soy protein isolate and egg white protein were added to cassava-banana gluten-free pasta and the effects on the nutritional quality,digestibility properties,protein digestibility corrected amino acid(PDCAA),and sensory acceptance of the pasta was observed.Banana-cassava composite flour(75:25)was blended with soy protein isolate or egg white protein at the following rates:0,5,10,and 15 g/100 g flour.Cooked pasta samples were analysed for total phenolic content(TPC),antioxidant activity,amino acid profiles,protein content,starch digestibility,protein digestibility and protein digestibility corrected amino acid score(PDCAAS).Addition of both proteins decreased starch digestibility,increased protein digestibility,improved the balance of the amino acid profile,and PDCAAS whereas only soy protein isolate enhanced the TPC and antioxidant capacity of the banana-cassava pasta.An egg white protein-fortified banana-cassava pasta had better customer acceptance and purchase intent than soy protein isolate inclusion.展开更多
Pomelo peel is a by-product from pomelo consumption, but it is also rich in a variety of nutrients and functional substances. In order to solve the environmental problems caused by the large amount of discarded pomelo...Pomelo peel is a by-product from pomelo consumption, but it is also rich in a variety of nutrients and functional substances. In order to solve the environmental problems caused by the large amount of discarded pomelo peels every year, in this study, we recycled pomelo peels to make pomelo yellow peel jelly (PYPJ) and pomelo white peel jelly (PWPJ) according to their different characteristics in pomelo peels. And the consumer sensory evaluation (n = 50) was carried out to explore the consumers’ evaluation and acceptance for these two innovative products. The results showed that both jellies received high mean scores for all sensory attributes expect PYPJ’ taste, and the consumer acceptances of PYPJ and PWPJ were 62% and 92%, respectively. These results displayed that there is a need to further improve PYPJ, and PWPJ is a product recognized by consumers. .展开更多
Background Muscle represents a unique and complex system with many components and comprises the major edible part of animals.Vitamin D is a critical nutrient for animals and is known to enhance calcium absorption and ...Background Muscle represents a unique and complex system with many components and comprises the major edible part of animals.Vitamin D is a critical nutrient for animals and is known to enhance calcium absorption and immune response.In recent years,dietary vitamin D supplementation in livestock has received increased attention due to biological responses including improving shear force in mammalian meat.However,the vitamin D acquisition and myofiber development processes in fish differ from those in mammals,and the effect of vitamin D on fish flesh quality is poorly understood.Here,the influence of dietary vitamin D on fillet quality,antioxidant ability,and myofiber development was examined in grass carp(Ctenopharyngodon idella).Methods A total of 540 healthy grass carp,with an initial average body weight of 257.24±0.63 g,were allotted in 6 experimental groups with 3 replicates each,and respectively fed corresponding diets with 15.2,364.3,782.5,1,167.9,1,573.8,and 1,980.1 IU/kg vitamin D for 70 d.Results Supplementation with 1,167.9 IU/kg vitamin D significantly improved nutritional value and sensory quality of fillets,enhancing crude protein,free amino acid,lipid,and collagen contents;maintaining an ideal pH;and reduc-ing lactate content,shear force,and cooking loss relative to respective values in the control(15.2 IU/kg)group.Average myofiber diameter and the frequency of myofibers>50μm in diameter increased under supplementation with 782.5–1,167.9 IU/kg vitamin D.Levels of oxidative damage biomarkers decreased,and the expression of antioxi-dant enzymes and nuclear factor erythroid 2-related factor 2 signaling molecules was upregulated in the 1,167.9 IU/kg vitamin D treatment compared to respective values in the control group.Furthermore,vitamin D supplementation activated cell differentiation by enhancing the expression of myogenic regulatory factors and myocyte enhancer factors compared to that in the control group.In addition,supplementation with 1,167.9 IU/kg vitamin D improved protein deposition associated with protein synthesis molecule(target of rapamycin)signaling and vitamin D receptor paralogs,along with inhibition of protein degradation(forkhead box protein 1)signaling.Conclusions Overall,the results demonstrated that vitamin D strengthened antioxidant ability and myofiber devel-opment,thereby enhancing nutritional value and sensory quality of fish flesh.These findings suggest that dietary vitamin D supplementation is conducive to the production of nutrient-rich,high quality aquaculture products.展开更多
Sesame seeds are a healthy food ingredient and an oil crop for sesame oil production;however,it has recently been recognized as an essential allergenic food by FAO/WHO.This research investigated the relationship betwe...Sesame seeds are a healthy food ingredient and an oil crop for sesame oil production;however,it has recently been recognized as an essential allergenic food by FAO/WHO.This research investigated the relationship between the hot air roasting process(at 120,150,and 180℃ for 10,20,and 30 min)and several quality attributes of sesame seeds since roasting is the key process for preparing sesame seeds for both consumption and oil production.The hot air process followed the central composite design.The changes of sesame in terms of color,sensory properties(odor,texture,color,and taste),allergenicity caused by oleosins(ses i 4 and ses i 5),as well as oil extraction and quality were monitored using a colorimeter,sensory evaluation panelists,ELISA,as well as oil yield and acid value,respectively.Roasting temperature influenced the product quality more than roasting time,although the two processing parameters significantly interacted with each other(P<0.001).Sensory evaluation indicated medium roasting generated attractive flavor,order,appearance,and crispy texture.Allergenicity was high in sesame seeds after high-temperature roasting,according to IgE binding capacity test.Sesame oil extraction was favored by high-temperature roasting,which,however,adversely affected the oil quality.The optimal roasting conditions were 150.5℃ for 15 min for optimized sesame seeds quality in terms of sensory properties and allergenicity,while roasting at 158℃ for 10 min was optimal for sesame oil production.The finding will benefit the sesame seed industry.展开更多
BACKGROUND Tardive sensory syndrome(TSS)is a subtype of tardive syndrome(TS),and its etiology is still uncertain.Lurasidone is an atypical antipsychotic that has high affinity for dopamine D2-and serotonergic 5HT2A-an...BACKGROUND Tardive sensory syndrome(TSS)is a subtype of tardive syndrome(TS),and its etiology is still uncertain.Lurasidone is an atypical antipsychotic that has high affinity for dopamine D2-and serotonergic 5HT2A-and 5-HT7-receptors.CASE SUMMARY A 52-year-old woman,previously diagnosed with schizophrenia,and with no history of movement disorders and no sensory paresthesia,had taken lurasidone,initiate dose 40 mg daily then up titration to 120 mg daily,since March 2021,and developed mandibular sensory(pain)paresthesia after 3 mo of administration.After switching from lurasidone to quetiapine,she reported obvious improvement in her mandibular pain.CONCLUSION It is noteworthy that TSS is a rare subtype of TS,and lurasidone,an atypical antipsychotic,usually has a lower risk of causing TS.In light of the temporal relationship,it is therefore concluded that use of lurasidone might have caused TSS in this patient.We reported this rare case as a reminder that clinicians should adopt a cautious approach when prescribing atypical antipsychotics,so as to prevent TS.展开更多
An analytical study was conducted to develop a strawberry bar and analysis of the nutritional quality and storage stability of a newly formulated strawberry bar. In proximate analysis moisture, ash, pH, acidity, vitam...An analytical study was conducted to develop a strawberry bar and analysis of the nutritional quality and storage stability of a newly formulated strawberry bar. In proximate analysis moisture, ash, pH, acidity, vitamin C, total phenolic content, and antioxidant of strawberry pulp were found 82%, 0.5%, 2.57, 1.38%, 49 mg/100g, 0.33%, 75.17% whereas, in the strawberry bar, it was found 18%, 0.71%, 2.10, 1.10%, 22 mg/100g, 0.14%, 56.13% respectively. For textural properties analysis, the textural profile of the strawberry bar such as hardness, factorability, viscosity, cohesiveness, adhesiveness, springiness, gumminess, chewiness, probe diameter, threshold, filtering range of strawberry bar was found 5.538 × 10<sup>4</sup> N/m, 0.000 N/m<sup>2</sup>, 1.687 × 10<sup>4</sup> N/m<sup>2</sup>, 0.6636, 2.908 × 10<sup>3</sup> J/m<sup>3</sup>, 0.8664, 3.675 × 10<sup>4</sup> N/m<sup>2</sup>, 3.184 × 10<sup>4</sup> N/m<sup>2</sup>, 20.000 mm, 5 N, 0.4 N respectively whereas the maximum level was 17.4 N at 29.628 seconds and the minimum level was -5.3 N at 30.166 seconds. The sensory evaluation of the strawberry bar was conducted based on nine-point hedonic scales. The sensory evaluation results indicated that the appearance of the strawberry bar was liked very much and the taste, texture, color, aroma, and overall acceptability of the strawberry bar were liked moderately by panelists. In microbiological analysis, the Total Viable Count (TVC) and Total Coliform Count (TCC) of the strawberry bar were found safe levels for up to third days. But on the sixth day, the TCC of the strawberry bar was not found and the TVC of the strawberry bar was found 17 × 10<sup>4</sup> cfu/g respectively which is higher than the permitted value (Gulf Standard: 10<sup>5</sup> cfu/g). From the microbial point of view, the newly formulated strawberry bar was safe to consume for up to 3 days but not for 6 days.展开更多
The intensity of the bitterness of catechins increases with increased concentration, but the taste palatability decreased in green tea extract. The aim of this study was to investigate whether a blend of tea leaf part...The intensity of the bitterness of catechins increases with increased concentration, but the taste palatability decreased in green tea extract. The aim of this study was to investigate whether a blend of tea leaf particles of various sizes would result in a good balance between catechin content and appreciable taste. The control is common tea (CT) with 6 - 10 mm long leaves. Blend tea (BT) was prepared by mixing 5 mm and 120 - 130 mm long tea leaves in a ratio of 3:2. The catechin content of hot water extracts was analyzed by HPLC, and the sensory test was conducted with 99 volunteers. In BT, the total catechin content was significantly higher than that in CT. The sensory test results revealed that BT was less bitter and had more preferable color than CT. More catechins were extracted from BT, but it tasted less bitter. Thus, the recalibration of the tea leaf particle size can result in good balance between catechin content and palatability.展开更多
Coconut (Cocos nucifera) milk-based ice cream is one of the innovative non-dairy milk products gaining popularity among consumers. The objective was to develop coconut milk-based ice cream incorporated with soursop (A...Coconut (Cocos nucifera) milk-based ice cream is one of the innovative non-dairy milk products gaining popularity among consumers. The objective was to develop coconut milk-based ice cream incorporated with soursop (Annona muricata) fruit puree and gum Arabic from Acacia senegal var. kerensis, conduct a sensory evaluation using descriptive tests by trained panelists (n = 9) then evaluate for consumer acceptability by semi trained panelists (n = 30). A seven-point hedonic scale for colour, taste, flavour, texture and overall acceptability was used. The data obtained was subjected to analysis of variance (ANOVA) and the means were separated to determine their significance differences. Principal Component Analysis (PCA) was done for factor reduction to make it easy for the multi-dimensional descriptive data to be interpreted. PCA results indicated that unit increase in soursop and gum Arabic in the ice cream led to 83.1% increase in starchy taste, 78.3% increase in consistency and 73.6% decrease in coconut aroma. For consumer acceptability test, the obtained results showed that, soursop puree addition at successive levels led to a statistically significant effect (p < 0.05) on colour, flavour, texture, taste and overall acceptability while of gum Arabic incorporation was not significant (p > 0.05) for all attributes. The effect due to interaction between gum Arabic and soursop puree at the different levels however was significant for colour, flavour and texture but not significant for taste and overall acceptability. Our results therefore point to a potential application of soursop fruit and gum Arabic as alternative ingredients in the manufacture of a non-dairy ice cream with desirable sensory properties that would expand the variety of options consumers can choose from.展开更多
BACKGROUND Smell disorders are the most frequent persistent coronavirus disease 2019(COVID-19)complications.AIM To describe the patterns and characteristics of persistent smell and taste disorders in Egyptian patients...BACKGROUND Smell disorders are the most frequent persistent coronavirus disease 2019(COVID-19)complications.AIM To describe the patterns and characteristics of persistent smell and taste disorders in Egyptian patients.METHODS Assessment was done to 185 patients(adults=150,age:31.41±8.63 years;children=35;age:15.66±1.63 years).Otolaryngology and neuropsychiatric evaluations were done.Measurements included:A clinical questionnaire(for smell and taste);sniffin'odor,taste and flavor identification tests and the Questionnaire of Olfactory Disorders-Negative Statements(sQOD-NS).RESULTS Duration of disorders was 11.53±3.97 ms(6-24 ms).Parosmia(n=119;64.32%)was developed months after anosmia(3.05±1.87 ms).Objective testing showed anosmia in all,ageusia and flavor loss in 20%(n=37)and loss of nasal and oral trigeminal sensations in 18%(n=33)and 20%(n=37),respectively.Patients had low scoring of sQOD-NS(11.41±3.66).There were no specific differences in other demographics and clinical variables which could distinguish post-COVID-19 smell and taste disorders in children from adults.CONCLUSION The course of small and taste disorders are supportive of the nasal and oral neuronal compromises.Post-COVID-19 taste and trigeminal disorders were less frequent compared to smell disorders.Post-COVID-19 flavor disorders were solely dependent on taste and not smell disorders.There were no demographics,clinical variables at onset or specific profile of these disorders in children compared to adults.展开更多
This work aimed to evaluate the quality of biscuits incorporated with ginseng powder.This powder was incorporated into wheat flour at levels ranging from 0 to 4%and used in the production of biscuits.The biscuits were...This work aimed to evaluate the quality of biscuits incorporated with ginseng powder.This powder was incorporated into wheat flour at levels ranging from 0 to 4%and used in the production of biscuits.The biscuits were analysed for proximate composition,sensory attributes,phytochemical content,and antioxidant properties.Results revealed that the moisture and fat contents of the biscuits significantly decreased with the incorporation of ginseng powder.Conversely,protein(3.15 to 4.55 g/100 g DM),carbohydrate(27.80 to 31.10 g/100 g DM)and fiber contents(6.21 to 13.74 g/100 g DM)significantly increased with incorporation.The total polyphenols,saponins,and total flavonoid contents increased from 1.67 to 1.99 mgGAE/100 g DM,0 to 0.69 mg,and 0.87 to 1.83 QE/100g DM respectively.Ginseng powder also significantly increased the DPPH scavenging activity,from 42.05%to 52.62%,and FRAP value from 2.25 to 7.71μgGAE/g with increased incorporation.However,the sensory attributes of the biscuits were not affected by the incorporation of ginseng.Ginseng powder can therefore be incorporated in wheat flour at up to 4%level for biscuits production as a functional food for the promotion of human health.展开更多
Principal component analysis (PCA) was employed to examine the effect of nutritional and bioactive compounds of legume milk chocolate as well as the sensory to document the extend of variations and their significance ...Principal component analysis (PCA) was employed to examine the effect of nutritional and bioactive compounds of legume milk chocolate as well as the sensory to document the extend of variations and their significance with plant sources. PCA identified eight significant principle components, that reduce the size of the variables into one principal component in physiochemical analysis interpreting 73.5% of the total variability with/and 78.6% of total variability explained in sensory evaluation. Score plot indicates that Double Bean milk chocolate in-corporated with MOL and CML in nutritional profile have high positive correlations. In nutritional evaluation, carbohydrates and fat content shows negative/minimal correlations whereas no negative correlations were found in sensory evaluation which implies every sensorial variable had high correlation with each other.展开更多
Progress in understanding multisensory integration in human have suggested researchers that the integration may result into the enhancement or depression of incoming signals.It is evident based on different psychologi...Progress in understanding multisensory integration in human have suggested researchers that the integration may result into the enhancement or depression of incoming signals.It is evident based on different psychological and behavioral experiments that stimuli coming from different perceptual modalities at the same time or from the same place,the signal having more strength under the influence of emotions effects the response accordingly.Current research inmultisensory integration has not studied the effect of emotions despite its significance and natural influence in multisensory enhancement or depression.Therefore,there is a need to integrate the emotional state of the agent with incoming stimuli for signal enhancement or depression.In this study,two different neural network-based learning algorithms have been employed to learn the impact of emotions on signal enhancement or depression.It was observed that the performance of a proposed system for multisensory integration increases when emotion features were present during enhancement or depression of multisensory signals.展开更多
Deafblindness is more than the addition of hearing impairment plus vision impairment. The absence or impairment of both distance senses gives a condition which is more disabling than the sum of each. Deafblindness is ...Deafblindness is more than the addition of hearing impairment plus vision impairment. The absence or impairment of both distance senses gives a condition which is more disabling than the sum of each. Deafblindness is rare among young people but becomes frequent at higher ages. Deafblindness can be either congenital or acquired. The heterogeneity of the population has been reported to be huge. Different levels of vision and hearing loss, different use of language modality, different kinds and severity of additional disabilities, and different medical aetiology are some of the variables splitting the group. Research in deafblindness is still in it is advent due to a number of limitations and a lack of current scientific interest. Some of the challenges in deafblindness research are: lack of consensus on the definition of deafblindness; rareness of the condition which makes it difficult to even gather just a small group to study; heterogeneity of the population; difficulties with using traditional functional assessment procedures; communication barriers; and the difficulties of interpretation of deafblind behavior. This editorial calls for more interest in deafblindness in general and for more international cooperation and innovative studies to overcome existing barriers: Cooperation on data collection to form big enough sample sizes; development of reliable and valid tests and assessment tools; development of new research methods and approaches.展开更多
Materials and Methods: A group of healthy volunteers (24 people) and patients with SP-CIDP from Republic of Sakha (Yakutia) (42 people) and Krasnoyarsk region (87 people). Diagnostics Methods: Clinical neurologic, neu...Materials and Methods: A group of healthy volunteers (24 people) and patients with SP-CIDP from Republic of Sakha (Yakutia) (42 people) and Krasnoyarsk region (87 people). Diagnostics Methods: Clinical neurologic, neurophysiological. Results: The results of stabilometry research of patients with SP-CIDP have revealed area expansion of pressure centre in phase EO and EC with deflection PC forward by anteropulsion type among patients with SP-CIDP from Republic of Sakha (Yakutia). Also in the Yakut group has been noted to have severer clinical course in comparison with inhabitants of Krasnoyarsk region. Conclusion: The method of computer stabilometry allows estimating objectively presence and degree of manifestation of sensitive ataxia in patients with SP-CIDP.展开更多
The sensory quality of cooked rice is an important factor in determining its market price, as well as consumer acceptance and breeding efforts aimed at improvement of rice grain quality. In this study,the sensory qual...The sensory quality of cooked rice is an important factor in determining its market price, as well as consumer acceptance and breeding efforts aimed at improvement of rice grain quality. In this study,the sensory quality and physicochemical properties of three japonica rice varieties harvested in two different growing locations(Xiangshui and Hangzhou of China) were compared to determine the most important factors affecting the sensory quality. All the three varieties had higher scores for overall sensory quality in Xiangshui than in Hangzhou, indicating that the growing location is a key factor in determining the sensory quality of cooked japonica rice. In addition to growing location, variety(genotype) also had an important effect. Longdao 18 scored the highest for overall sensory quality in the two locations, whereas Longdao 30 had the lowest score in Xiangshui, and both Longdao 20 and Longdao 30 had the lowest scores in Hangzhou. Many physicochemical properties, such as apparent amylose content, protein content, thermal properties and free amino acid contents, showed significant differences between the two locations. Correlation analysis showed that apparent amylose content and protein content had contrasting effects on all the sensory attributes. The overall sensory quality was negatively correlated with protein content(r =-0.89, P < 0.01) and positively correlated with gel hardness(r = 0.91, P < 0.01),indicating that the protein content and hardness are important physicochemical properties for predicting the sensory quality of japonica rice. These findings will provide guidance for selection from the diverse genotypes available to develop new varieties with the desired eating and cooking quality.展开更多
基金supported by the National Natural Science Foundation of China,No.82173796(to CX)the Research Project of Zhejiang Chinese Medical University,No.2022JKJNTZ13(to XQ).
文摘Satellite glial cells are unique glial cells that surround the cell body of primary sensory neurons.An increasing body of evidence suggests that in the presence of inflammation and nerve damage,a significant number of satellite glial cells become activated,thus triggering a series of functional changes.This suggests that satellite glial cells are closely related to the occurrence of chronic pain.In this review,we first summarize the morphological structure,molecular markers,and physiological functions of satellite glial cells.Then,we clarify the multiple key roles of satellite glial cells in chronic pain,including gap junction hemichannel Cx43,membrane channel Pannexin1,K channel subunit 4.1,ATP,purinergic P2 receptors,and a series of additional factors and their receptors,including tumor necrosis factor,glutamate,endothelin,and bradykinin.Finally,we propose that future research should focus on the specific sorting of satellite glial cells,and identify genomic differences between physiological and pathological conditions.This review provides an important perspective for clarifying mechanisms underlying the peripheral regulation of chronic pain and will facilitate the formulation of new treatment plans for chronic pain.
文摘BACKGROUND Sensory integration intervention is highly related to the child's effective interaction with the environment and the child's development.Currently,various sensory integration interventions are being applied,but research methodological problems are arising due to unsystematic protocols.This study aims to present the optimal intervention protocol by presenting scientific standards for sensory integration intervention through meta-analysis.AIM To prove the effectiveness of sensory integration therapy,examine the latest trend of sensory integration studies in Korea,and provide clinical evidence for sensory integration therapies.METHODS The database of Korean search engines,including RISS,KISS,and DBpia,was used to search for related literature published from 2001 to October 2020.The keywords,“Children”,“Sensory integration”,“Integrated sensory”,“Sensorymotor”,and“Sensory stimulation”were used in this search.Then,a meta-analysis was conducted on 24 selected studiesRISS,KISS,and DBpia,was used to search for related literature published from 2001 to October 2020.The keywords,“Children”,“Sensory integration”,“Integrated sensory”,“Sensorymotor”,and“Sensory stimulation”were used in this search.Then,a meta-analysis was conducted on 24 selected studies.RESULTS Sensory integration intervention has been proven effective in children with cerebral palsy,autism spectrum disorder,attention deficit/hyperactivity disorder,developmental disorder,and intellectual disability in relation to the diagnosis of children.Regarding sensory integration therapies,1:1 individual treatment with a therapist or a therapy session lasting for 40 min was most effective.In terms of dependent variables,sensory integration therapy effectively promoted social skills,adaptive behavior,sensory processing,and gross motor and fine motor skills.CONCLUSION The results of this study may be used as therapeutic evidence for sensory integration intervention in the clinical field of occupational therapy for children,and can help to present standards for sensory integration intervention protocols.
文摘BACKGROUND Patients with Parkinson's disease(PD)exhibit symptoms such as antecollis(AC)and camptocormia(CC).The pathology of these two conditions is unclear.Additionally,standard treatment methods have not been established.The article reports the case of a 65-year-old female patient with AC and CC who was treated with central and peripheral interventions to alleviate symptoms.CASE SUMMARY We present the case of a 65-year-old female PD patient with AC and CC.The course of the disease was 5 years.She was treated with rehabilitation strategies such as sensory tricks and trunk strength training.During the inpatient period,we compared and analyzed the patient's gait,rehabilitation assessment scale score,and angles of her abnormal trunk posture in the first week,the third week,and the fifth week.The patient's stride length increased,indicating that the patient's walking ability was improved.The Unified Parkinson's Disease Scale Part Three score and CC severity score decreased.Furthermore,the score of the other scale increased.In addition,the patient showed significant improvements in AC,upper CC,and lower CC angles.CONCLUSION This case study suggested that sensory tricks and trunk strength training are beneficial and safe for patients with AC and CC.
基金Supported by the Youth Fund Project of the National Natural Science Foundation of China(32001570)the Post-doctorate Program Funding in Heilongjiang Province(LBH-Z19118)the Academic Backbone'Project of Northeast Agricultural University(20XG11)。
文摘Soybean is one of the important crops in China. Soymilk, a traditional neutral plant-based protein drink, is rich in high quality proteins. Although soybean milk is rich in nutrients, its marketing among consumers, especially those in Western countries who are used to peaceful flavor, has been limited due to the adverse flavor impact brought by its special composition. In recent years, with the increasing attention to the nutritional value of soymilk, the flavor of soymilk has become a popular research object for scholars at home and abroad. The flavor components of soymilk are mainly volatile small molecular compounds produced by enzymatic reactions catalyzed by lipoxygenase(LOX). After formation, they interact with protein macromolecules to form the overall flavor of soymilk. At present, there are many methods to control the off-odor of soymilk at home and abroad, including physical heating methods, chemical methods, biological enzymatic digestion methods, mask methods, and a variety of breeding methods. These methods effectively reduce the off-odor of soymilk, but all of them have shortcomings. Currently, the sensory characteristics of the beany odor in soymilk are evaluated mainly by traditional human sensory scoring along with the assistance of modern instrument analysis of volatile flavor substances using headspace solid phase microextraction(SPME) gas chromatography coupled with-mass spectrometry(GC-MS). This paper summarized the research results of volatile flavor substances in soymilk in recent years and the sensory evaluation methods of soymilk at home and abroad, and looked forward to the future development direction, hoping to provide some theoretical bases and reference detection methods for solving the problem of soymilk flavor in the future.
基金supported by the National Natural Science Foundation of China,Nos.82071400,81870979the Scientific Research Foundation of China Rehabilitation Research Center,No.2020cz-01the Special Capital Health Research and Development of China,No.2018-1-6011(all to JJL)。
文摘Spinal cord injury is a severe and devastating disease,and spasticity is a common and severe complication that is notoriously refractory to treatment.However,the pathophysiological mechanisms underlying spasticity and its development remain largely unknown.The goal of the present study was to find differences,if any,in metabolites of the left precentral gyrus and basal ganglia of patients who have spinal cord injury with or without spasticity,and to explore the relationship between the brain metabolite concentrations and clinical status.Thirty-six participants were recruited for magnetic resonance spectroscopic examination:23 with spinal cord injury(12 with spasticity and 11 without spasticity)and 13 healthy controls.We acquired localized proton spectra from the precentral gyrus and basal ganglia via 10 mm^(3) voxels.Notably,univariate linear regression analysis demonstrated that the lower that the N-acetylaspartate concentration(a marker for neuronal loss)was in the precentral gyrus of the patients,the lower their ASIA(American Spinal Injury Association)light-touch scores,pinprick scores,and motor scores.Additionally,longer durations of injury were associated with higher N-acetylaspartate levels in the precentral gyrus.Compared with the healthy participants and patients without spasticity,N-acetylaspartate levels in the patients with spasticity were significantly lower in both the precentral gyrus and basal ganglia.Lower N-acetylaspartate levels also correlated with greater sensory and motor dysfunction in the patients who had spinal cord injury with spasticity.
文摘Soy protein isolate and egg white protein were added to cassava-banana gluten-free pasta and the effects on the nutritional quality,digestibility properties,protein digestibility corrected amino acid(PDCAA),and sensory acceptance of the pasta was observed.Banana-cassava composite flour(75:25)was blended with soy protein isolate or egg white protein at the following rates:0,5,10,and 15 g/100 g flour.Cooked pasta samples were analysed for total phenolic content(TPC),antioxidant activity,amino acid profiles,protein content,starch digestibility,protein digestibility and protein digestibility corrected amino acid score(PDCAAS).Addition of both proteins decreased starch digestibility,increased protein digestibility,improved the balance of the amino acid profile,and PDCAAS whereas only soy protein isolate enhanced the TPC and antioxidant capacity of the banana-cassava pasta.An egg white protein-fortified banana-cassava pasta had better customer acceptance and purchase intent than soy protein isolate inclusion.
文摘Pomelo peel is a by-product from pomelo consumption, but it is also rich in a variety of nutrients and functional substances. In order to solve the environmental problems caused by the large amount of discarded pomelo peels every year, in this study, we recycled pomelo peels to make pomelo yellow peel jelly (PYPJ) and pomelo white peel jelly (PWPJ) according to their different characteristics in pomelo peels. And the consumer sensory evaluation (n = 50) was carried out to explore the consumers’ evaluation and acceptance for these two innovative products. The results showed that both jellies received high mean scores for all sensory attributes expect PYPJ’ taste, and the consumer acceptances of PYPJ and PWPJ were 62% and 92%, respectively. These results displayed that there is a need to further improve PYPJ, and PWPJ is a product recognized by consumers. .
基金National Key R&D Program of China(2018YFD0900400 and 2019YFD0900200)National Natural Science Foundation of China for Outstanding Youth Science Foundation(31922086)+1 种基金the earmarked fund for CARS(CARS-45)Sichuan Science and Technology Program(2019YFN0036).
文摘Background Muscle represents a unique and complex system with many components and comprises the major edible part of animals.Vitamin D is a critical nutrient for animals and is known to enhance calcium absorption and immune response.In recent years,dietary vitamin D supplementation in livestock has received increased attention due to biological responses including improving shear force in mammalian meat.However,the vitamin D acquisition and myofiber development processes in fish differ from those in mammals,and the effect of vitamin D on fish flesh quality is poorly understood.Here,the influence of dietary vitamin D on fillet quality,antioxidant ability,and myofiber development was examined in grass carp(Ctenopharyngodon idella).Methods A total of 540 healthy grass carp,with an initial average body weight of 257.24±0.63 g,were allotted in 6 experimental groups with 3 replicates each,and respectively fed corresponding diets with 15.2,364.3,782.5,1,167.9,1,573.8,and 1,980.1 IU/kg vitamin D for 70 d.Results Supplementation with 1,167.9 IU/kg vitamin D significantly improved nutritional value and sensory quality of fillets,enhancing crude protein,free amino acid,lipid,and collagen contents;maintaining an ideal pH;and reduc-ing lactate content,shear force,and cooking loss relative to respective values in the control(15.2 IU/kg)group.Average myofiber diameter and the frequency of myofibers>50μm in diameter increased under supplementation with 782.5–1,167.9 IU/kg vitamin D.Levels of oxidative damage biomarkers decreased,and the expression of antioxi-dant enzymes and nuclear factor erythroid 2-related factor 2 signaling molecules was upregulated in the 1,167.9 IU/kg vitamin D treatment compared to respective values in the control group.Furthermore,vitamin D supplementation activated cell differentiation by enhancing the expression of myogenic regulatory factors and myocyte enhancer factors compared to that in the control group.In addition,supplementation with 1,167.9 IU/kg vitamin D improved protein deposition associated with protein synthesis molecule(target of rapamycin)signaling and vitamin D receptor paralogs,along with inhibition of protein degradation(forkhead box protein 1)signaling.Conclusions Overall,the results demonstrated that vitamin D strengthened antioxidant ability and myofiber devel-opment,thereby enhancing nutritional value and sensory quality of fish flesh.These findings suggest that dietary vitamin D supplementation is conducive to the production of nutrient-rich,high quality aquaculture products.
基金The authors would like to thank for the financial supports from the Anhui Key Research and Development Program,China(No.202104a06020016)Major Special Science and Technology Planning Project of Anhui Province,China(No.202203a06020021,No.202003b06020030,No.201903a06020024)the Fundamental Research Funds for the Central Universities(No.PA2022GDGP0031).
文摘Sesame seeds are a healthy food ingredient and an oil crop for sesame oil production;however,it has recently been recognized as an essential allergenic food by FAO/WHO.This research investigated the relationship between the hot air roasting process(at 120,150,and 180℃ for 10,20,and 30 min)and several quality attributes of sesame seeds since roasting is the key process for preparing sesame seeds for both consumption and oil production.The hot air process followed the central composite design.The changes of sesame in terms of color,sensory properties(odor,texture,color,and taste),allergenicity caused by oleosins(ses i 4 and ses i 5),as well as oil extraction and quality were monitored using a colorimeter,sensory evaluation panelists,ELISA,as well as oil yield and acid value,respectively.Roasting temperature influenced the product quality more than roasting time,although the two processing parameters significantly interacted with each other(P<0.001).Sensory evaluation indicated medium roasting generated attractive flavor,order,appearance,and crispy texture.Allergenicity was high in sesame seeds after high-temperature roasting,according to IgE binding capacity test.Sesame oil extraction was favored by high-temperature roasting,which,however,adversely affected the oil quality.The optimal roasting conditions were 150.5℃ for 15 min for optimized sesame seeds quality in terms of sensory properties and allergenicity,while roasting at 158℃ for 10 min was optimal for sesame oil production.The finding will benefit the sesame seed industry.
文摘BACKGROUND Tardive sensory syndrome(TSS)is a subtype of tardive syndrome(TS),and its etiology is still uncertain.Lurasidone is an atypical antipsychotic that has high affinity for dopamine D2-and serotonergic 5HT2A-and 5-HT7-receptors.CASE SUMMARY A 52-year-old woman,previously diagnosed with schizophrenia,and with no history of movement disorders and no sensory paresthesia,had taken lurasidone,initiate dose 40 mg daily then up titration to 120 mg daily,since March 2021,and developed mandibular sensory(pain)paresthesia after 3 mo of administration.After switching from lurasidone to quetiapine,she reported obvious improvement in her mandibular pain.CONCLUSION It is noteworthy that TSS is a rare subtype of TS,and lurasidone,an atypical antipsychotic,usually has a lower risk of causing TS.In light of the temporal relationship,it is therefore concluded that use of lurasidone might have caused TSS in this patient.We reported this rare case as a reminder that clinicians should adopt a cautious approach when prescribing atypical antipsychotics,so as to prevent TS.
文摘An analytical study was conducted to develop a strawberry bar and analysis of the nutritional quality and storage stability of a newly formulated strawberry bar. In proximate analysis moisture, ash, pH, acidity, vitamin C, total phenolic content, and antioxidant of strawberry pulp were found 82%, 0.5%, 2.57, 1.38%, 49 mg/100g, 0.33%, 75.17% whereas, in the strawberry bar, it was found 18%, 0.71%, 2.10, 1.10%, 22 mg/100g, 0.14%, 56.13% respectively. For textural properties analysis, the textural profile of the strawberry bar such as hardness, factorability, viscosity, cohesiveness, adhesiveness, springiness, gumminess, chewiness, probe diameter, threshold, filtering range of strawberry bar was found 5.538 × 10<sup>4</sup> N/m, 0.000 N/m<sup>2</sup>, 1.687 × 10<sup>4</sup> N/m<sup>2</sup>, 0.6636, 2.908 × 10<sup>3</sup> J/m<sup>3</sup>, 0.8664, 3.675 × 10<sup>4</sup> N/m<sup>2</sup>, 3.184 × 10<sup>4</sup> N/m<sup>2</sup>, 20.000 mm, 5 N, 0.4 N respectively whereas the maximum level was 17.4 N at 29.628 seconds and the minimum level was -5.3 N at 30.166 seconds. The sensory evaluation of the strawberry bar was conducted based on nine-point hedonic scales. The sensory evaluation results indicated that the appearance of the strawberry bar was liked very much and the taste, texture, color, aroma, and overall acceptability of the strawberry bar were liked moderately by panelists. In microbiological analysis, the Total Viable Count (TVC) and Total Coliform Count (TCC) of the strawberry bar were found safe levels for up to third days. But on the sixth day, the TCC of the strawberry bar was not found and the TVC of the strawberry bar was found 17 × 10<sup>4</sup> cfu/g respectively which is higher than the permitted value (Gulf Standard: 10<sup>5</sup> cfu/g). From the microbial point of view, the newly formulated strawberry bar was safe to consume for up to 3 days but not for 6 days.
文摘The intensity of the bitterness of catechins increases with increased concentration, but the taste palatability decreased in green tea extract. The aim of this study was to investigate whether a blend of tea leaf particles of various sizes would result in a good balance between catechin content and appreciable taste. The control is common tea (CT) with 6 - 10 mm long leaves. Blend tea (BT) was prepared by mixing 5 mm and 120 - 130 mm long tea leaves in a ratio of 3:2. The catechin content of hot water extracts was analyzed by HPLC, and the sensory test was conducted with 99 volunteers. In BT, the total catechin content was significantly higher than that in CT. The sensory test results revealed that BT was less bitter and had more preferable color than CT. More catechins were extracted from BT, but it tasted less bitter. Thus, the recalibration of the tea leaf particle size can result in good balance between catechin content and palatability.
文摘Coconut (Cocos nucifera) milk-based ice cream is one of the innovative non-dairy milk products gaining popularity among consumers. The objective was to develop coconut milk-based ice cream incorporated with soursop (Annona muricata) fruit puree and gum Arabic from Acacia senegal var. kerensis, conduct a sensory evaluation using descriptive tests by trained panelists (n = 9) then evaluate for consumer acceptability by semi trained panelists (n = 30). A seven-point hedonic scale for colour, taste, flavour, texture and overall acceptability was used. The data obtained was subjected to analysis of variance (ANOVA) and the means were separated to determine their significance differences. Principal Component Analysis (PCA) was done for factor reduction to make it easy for the multi-dimensional descriptive data to be interpreted. PCA results indicated that unit increase in soursop and gum Arabic in the ice cream led to 83.1% increase in starchy taste, 78.3% increase in consistency and 73.6% decrease in coconut aroma. For consumer acceptability test, the obtained results showed that, soursop puree addition at successive levels led to a statistically significant effect (p < 0.05) on colour, flavour, texture, taste and overall acceptability while of gum Arabic incorporation was not significant (p > 0.05) for all attributes. The effect due to interaction between gum Arabic and soursop puree at the different levels however was significant for colour, flavour and texture but not significant for taste and overall acceptability. Our results therefore point to a potential application of soursop fruit and gum Arabic as alternative ingredients in the manufacture of a non-dairy ice cream with desirable sensory properties that would expand the variety of options consumers can choose from.
文摘BACKGROUND Smell disorders are the most frequent persistent coronavirus disease 2019(COVID-19)complications.AIM To describe the patterns and characteristics of persistent smell and taste disorders in Egyptian patients.METHODS Assessment was done to 185 patients(adults=150,age:31.41±8.63 years;children=35;age:15.66±1.63 years).Otolaryngology and neuropsychiatric evaluations were done.Measurements included:A clinical questionnaire(for smell and taste);sniffin'odor,taste and flavor identification tests and the Questionnaire of Olfactory Disorders-Negative Statements(sQOD-NS).RESULTS Duration of disorders was 11.53±3.97 ms(6-24 ms).Parosmia(n=119;64.32%)was developed months after anosmia(3.05±1.87 ms).Objective testing showed anosmia in all,ageusia and flavor loss in 20%(n=37)and loss of nasal and oral trigeminal sensations in 18%(n=33)and 20%(n=37),respectively.Patients had low scoring of sQOD-NS(11.41±3.66).There were no specific differences in other demographics and clinical variables which could distinguish post-COVID-19 smell and taste disorders in children from adults.CONCLUSION The course of small and taste disorders are supportive of the nasal and oral neuronal compromises.Post-COVID-19 taste and trigeminal disorders were less frequent compared to smell disorders.Post-COVID-19 flavor disorders were solely dependent on taste and not smell disorders.There were no demographics,clinical variables at onset or specific profile of these disorders in children compared to adults.
文摘This work aimed to evaluate the quality of biscuits incorporated with ginseng powder.This powder was incorporated into wheat flour at levels ranging from 0 to 4%and used in the production of biscuits.The biscuits were analysed for proximate composition,sensory attributes,phytochemical content,and antioxidant properties.Results revealed that the moisture and fat contents of the biscuits significantly decreased with the incorporation of ginseng powder.Conversely,protein(3.15 to 4.55 g/100 g DM),carbohydrate(27.80 to 31.10 g/100 g DM)and fiber contents(6.21 to 13.74 g/100 g DM)significantly increased with incorporation.The total polyphenols,saponins,and total flavonoid contents increased from 1.67 to 1.99 mgGAE/100 g DM,0 to 0.69 mg,and 0.87 to 1.83 QE/100g DM respectively.Ginseng powder also significantly increased the DPPH scavenging activity,from 42.05%to 52.62%,and FRAP value from 2.25 to 7.71μgGAE/g with increased incorporation.However,the sensory attributes of the biscuits were not affected by the incorporation of ginseng.Ginseng powder can therefore be incorporated in wheat flour at up to 4%level for biscuits production as a functional food for the promotion of human health.
文摘Principal component analysis (PCA) was employed to examine the effect of nutritional and bioactive compounds of legume milk chocolate as well as the sensory to document the extend of variations and their significance with plant sources. PCA identified eight significant principle components, that reduce the size of the variables into one principal component in physiochemical analysis interpreting 73.5% of the total variability with/and 78.6% of total variability explained in sensory evaluation. Score plot indicates that Double Bean milk chocolate in-corporated with MOL and CML in nutritional profile have high positive correlations. In nutritional evaluation, carbohydrates and fat content shows negative/minimal correlations whereas no negative correlations were found in sensory evaluation which implies every sensorial variable had high correlation with each other.
基金This work was supported by the GRRC program of Gyeonggi province.[GRRC-Gachon2020(B04),Development of AI-based Healthcare Devices].
文摘Progress in understanding multisensory integration in human have suggested researchers that the integration may result into the enhancement or depression of incoming signals.It is evident based on different psychological and behavioral experiments that stimuli coming from different perceptual modalities at the same time or from the same place,the signal having more strength under the influence of emotions effects the response accordingly.Current research inmultisensory integration has not studied the effect of emotions despite its significance and natural influence in multisensory enhancement or depression.Therefore,there is a need to integrate the emotional state of the agent with incoming stimuli for signal enhancement or depression.In this study,two different neural network-based learning algorithms have been employed to learn the impact of emotions on signal enhancement or depression.It was observed that the performance of a proposed system for multisensory integration increases when emotion features were present during enhancement or depression of multisensory signals.
文摘Deafblindness is more than the addition of hearing impairment plus vision impairment. The absence or impairment of both distance senses gives a condition which is more disabling than the sum of each. Deafblindness is rare among young people but becomes frequent at higher ages. Deafblindness can be either congenital or acquired. The heterogeneity of the population has been reported to be huge. Different levels of vision and hearing loss, different use of language modality, different kinds and severity of additional disabilities, and different medical aetiology are some of the variables splitting the group. Research in deafblindness is still in it is advent due to a number of limitations and a lack of current scientific interest. Some of the challenges in deafblindness research are: lack of consensus on the definition of deafblindness; rareness of the condition which makes it difficult to even gather just a small group to study; heterogeneity of the population; difficulties with using traditional functional assessment procedures; communication barriers; and the difficulties of interpretation of deafblind behavior. This editorial calls for more interest in deafblindness in general and for more international cooperation and innovative studies to overcome existing barriers: Cooperation on data collection to form big enough sample sizes; development of reliable and valid tests and assessment tools; development of new research methods and approaches.
文摘Materials and Methods: A group of healthy volunteers (24 people) and patients with SP-CIDP from Republic of Sakha (Yakutia) (42 people) and Krasnoyarsk region (87 people). Diagnostics Methods: Clinical neurologic, neurophysiological. Results: The results of stabilometry research of patients with SP-CIDP have revealed area expansion of pressure centre in phase EO and EC with deflection PC forward by anteropulsion type among patients with SP-CIDP from Republic of Sakha (Yakutia). Also in the Yakut group has been noted to have severer clinical course in comparison with inhabitants of Krasnoyarsk region. Conclusion: The method of computer stabilometry allows estimating objectively presence and degree of manifestation of sensitive ataxia in patients with SP-CIDP.
基金financially supported by the National Key R&D Program of China(Grant No.2016YFD0400104)the Fundamental Research Funds for the Central Universities at Zhejiang University,China(Grant No.2016XZZX001-09)
文摘The sensory quality of cooked rice is an important factor in determining its market price, as well as consumer acceptance and breeding efforts aimed at improvement of rice grain quality. In this study,the sensory quality and physicochemical properties of three japonica rice varieties harvested in two different growing locations(Xiangshui and Hangzhou of China) were compared to determine the most important factors affecting the sensory quality. All the three varieties had higher scores for overall sensory quality in Xiangshui than in Hangzhou, indicating that the growing location is a key factor in determining the sensory quality of cooked japonica rice. In addition to growing location, variety(genotype) also had an important effect. Longdao 18 scored the highest for overall sensory quality in the two locations, whereas Longdao 30 had the lowest score in Xiangshui, and both Longdao 20 and Longdao 30 had the lowest scores in Hangzhou. Many physicochemical properties, such as apparent amylose content, protein content, thermal properties and free amino acid contents, showed significant differences between the two locations. Correlation analysis showed that apparent amylose content and protein content had contrasting effects on all the sensory attributes. The overall sensory quality was negatively correlated with protein content(r =-0.89, P < 0.01) and positively correlated with gel hardness(r = 0.91, P < 0.01),indicating that the protein content and hardness are important physicochemical properties for predicting the sensory quality of japonica rice. These findings will provide guidance for selection from the diverse genotypes available to develop new varieties with the desired eating and cooking quality.
