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• Cooking technique influences the chemical composition of soup. • Stewed soup had small particle size. • Stewed soup had low fat and total triglycerides levels. • Stewed soup had more flavor characteristics. • Stewed soup had more taste characteristics. Meat soup is an important diet with desirable taste and abundant nutrients. Unveiling the chemical composition of soup will help to understand the health effects. In this work, pork ribs and Silkie chicken were used to prepare soups by boiling, steaming and four-stage stewing, respectively. The chemical composition and sensory qualities of these soups were obviously influenced by the cooking technique. Silkie chicken and pork rib soups prepared by four-stage stewing technique had particle size smaller than 850 nm, smaller chromatic aberration, higher stability, higher levels of free amino acids, lower levels of fat and total triglycerides than the other two techniques. More abundant flavor and taste characteristics were also detected. The high temperature boiling technique could promote the accumulation of the mineral elements in soup. According to healthy and sensory concerns, stewing was the best choice for preparing soups of pork rib and Silkie chicken. [ABSTRACT FROM AUTHOR]

Chinese yam has been widely used in food products. The growth stage significantly influences the qualities of Chinese yam. In this work, the physicochemical properties and microstructure of Chinese yam flours from expansion stage (ES-FF) and dormant stage (DS-FF) were investigated. The amylose content of DS-FF was lower than ES-FF, while the fat content of DS-FF was higher. The size and shape of Chinese yam flour granules at two growth stages remained consistently. ES-FF and DS-FF presented A- and C-type crystalline structure, respectively. DS-FF had a lower crystallinity and a higher short-range order than ES-FF. Dormant stage induced the formation of more amylose-lipid complex and ordered structure in granule. The values of T o , T p , T c and enthalpy indicated that DS-FF had a higher thermal stability and a more compact structure than ES-FF. Moreover, Chinese yam flour showed a good elasticity and stickness with a high viscosity. Image 1 • Growth stage influenced the crystalline structure of Chinese yam flour. • Chinese yam flour showed good rheological characteristics. • Chinese yam flour showed good paste properties. • Dormant stage promoted the formation of more amylose-lipid complex. [ABSTRACT FROM AUTHOR]

Long non-coding RNAs serve as important regulators in complicated cellular activities, including cell differentiation, proliferation and death. Dysregulation of long non-coding RNAs occurs in the formation and progression of cancers. The family of colon cancer associated transcripts, long non-coding RNAs colon cancer associated transcript-1 and colon cancer associated transcript-2 are known as oncogenes involved in various cancers. Colon cancer associated transcript-1 is a novel lncRNA located in 8q24.2, and colon cancer associated transcript-2 maps to the 8q24.21 region encompassing rs6983267. Colon cancer associated transcripts have close associations with clinical characteristics, such as lymph node metastasis, high TNM stage and short overall survival. Knockdown of them can reverse the malignant phenotypes of cancer cells, including proliferation, migration, invasion and apoptosis. Moreover, they can increase the expression level of c-MYC and oncogenic microRNAs via activating a series of complex mechanisms. In brief, the family of colon cancer associated transcripts may serve as potential biomarkers or therapeutic targets for human cancers. [ABSTRACT FROM AUTHOR]