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Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Chinese Medical Equipment Journal is the property of Chinese Medical Equipment Journal Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Maize is one of the most important crops in the world. However, only 5% of the total production can be used as food rich in nutrients after processing. This study aims to determine the effect of fermentation treatments on the processing characteristics and starch granules of maize flour, in order to improve the application of maize in the food industry. Specifically, an emphasis was focused on the effects of fermentation starters and treatments on the hydration characteristics, gel properties, and appearance of the product. The thermal properties, size distribution, and microstructure of starch were further analyzed with the differential scanning calorimeter (DSC), laser size detector, scanning electron microscopy (SEM), and Fourier transform infrared (FTIR) spectrum. A mixed fermentative agent was selected to combine the Lactobacillus plantarum, rice leaven, and Lactobacillus plantarum in the treatment. The results showed that there were some significant effects of fermentation conditions on the processing characteristics of maize flour. The 24 h Lactobacillus plantarum fermentation treatment significantly reduced the water binding capacity, water absorption index, and water solubility index, where the swelling power of maize flour was reduced by 9.87%, 10.7%, 35.2%, and 13.0%, respectively. The yellowness of samples decreased, as the fermentation time increased. The overall color of maize flour was much whiter than that of the raw material after fermentation treatment. There was also more beneficial for the application of maize flour in food with higher color requirements. Along with the progression of fermentation up to 36 h, the brightness was increased by 7.41% when inoculated with Lactobacillus plantarum and rice leaven, and then inoculated with the Lactobacillus plantarum. Mixed fermentation of maize flour resulted in an increase in the water absorption index and swelling power relative to Lactobacillus plantarum fermentation alone, indicating an important effect on the paste-forming properties and the sticky-tooth feel of maize foods. The 24 h fermentation of maize flour with the Lactobacillus plantarum resulted in a 25.8% decrease in enthalpy value. Specifically, there was a much more increase in the enthalpy of the raw material than the single strain fermentation, with the inoculation of rice leaven for 12 h, followed by the inoculation of Lactobacillus plantarum for the mixed fermentation treatment. The highest enthalpy was obtained for the maize flour with a total fermentation time of 36 h. The volume average particle size of maize flour was significantly reduced when the total time was 36 h. There was no change in the position of functional groups of maize starch during fermentation treatment, but the changes were observed in the intensity of some absorption peaks. Therefore, the fermentation treatment posed a great influence on the degrees of order and double helix, particularly with a greater effect of mixed strains fermentation. The SEM images showed that the fermentation treatments destroyed the structural integrity of starch grains in the appearance of holes and cracks on the surface of particles. Specifically, the fermentation of a mixture of rice leaven and Lactobacillus plantarum also damaged the structure of maize starch to a greater extent than that of Lactobacillus plantarum alone, indicating the outstanding influence on the hydration properties and other processing characteristics of the maize flour. The mixed fermentation of Lactobacillus plantarum and rice leaven provided a new idea to improve the processing properties of maize flour. The changes in the fermentation treatment were closely related to those in the starch, indicating the processing characteristics of maize flour. Consequently, the fermentation technology can be expected to treat the maize flour for optimal hydration properties. The fermentation-treated maize flour can also perform better in baked goods, noodles, Jiaotuan, maize paste, and other food products. Anyway, the finding can offer a strong reference to further broaden the more rational application of maize flour in the food field. [ABSTRACT FROM AUTHOR]

Objective To investigate the value of plasma proprotein convertase subtilisin/kexin type 9（PCSK9） combined with von Willebrand factor (VWF) levels in predicting development of major adverse cardiovascular events (MACE ) in patients with acute ST-segment elevation myocardial infarction (STEMI). Methods A total of 164 STEMI patients selected as STEMI group, and were divided into the mild stenosis group（n=49）, moderate stenosis group (n=75) and severe stenosis group (n=40）according to the Gensini score, and another 67 physically healthy patients during the same period were selected as the control group. Plasma PCSK9 and VWF levels were measured by ELISA, and the correlations between plasma PCSK9 and VWF levels and Gensini score in STEMI patients were analyzed by Spearman. Factors influencing the development of MACE in STEMI patients were analyzed by multi-factor Logistic regression. The ROC curve was used to analyze the predictive value of plasma PCSK9 and VWF levels in the development of MACE in STEMI patients. Results Compared with the control group, the plasma PCSK9 and VWF levels increased in the STEMI group （t/Z=-9. 019, 9. 410, all P<0. 01）. Plasma PCSK9 and VWF levels increased in the mild stenosis, moderate stenosis and severe stenosis groups in that order（F/H=71. 981, 69. 905, all P<0. 01）. Plasma PCSK9 and VWF levels were positively correlated with Gensini scores in STEMI patients（r=0. 578, 0. 614, all P<0. 01）. At 6 months of follow-up, the incidence of MACE in 164 STEMI patients was 19. 51%（32/164). Time from onset to consultation（OR=1. 636, 95% CI： 1. 180 to 2. 270, P<0. 05), low-density lipoprotein cholesterol（OR=1. 076, 95% CI：1. 032 to 1. 122, P<0. 05), Gensini score（OR=1. 849, 95% CI：1. 208 to 2. 831, P<0. 05), PCSK9（OR=1. 037, 95% CI：1. 010 to 1. 064, P<0. 05）, and VWF（OR=1. 012, 95% CI：1. 004 to 1. 020, P<0. 05）were independent risk factors for the development of MACE, and left ventricular ejection fraction（OR=0. 835, 95% CI：0. 737 to 0. 947, P<0. 05）was an independent protective factor for the development of MACE. The area under the curve（AUC）of PCSK9, VWF, and PCSK9 + VWF in predicting MACE in STEMI patients was 0. 781, 0. 795, and 0. 863, respectively, and the AUC of PCSK9 + VWF in predicting MACE in STEMI patients was greater than that of PCSK9 and VWF alone（Z=2. 434, 2. 110, both P<0. 05). Conclusion Plasma PCSK9 and VWF levels increase in STEMI patients, which are closely associated with the degree of coronary stenosis and can be used as the predictors of the development of MACE in STEMI patients. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Jilin University (Science Edition) / Jilin Daxue Xuebao (Lixue Ban) is the property of Zhongguo Xue shu qi Kan (Guang Pan Ban) Dian zi Za zhi She and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Modern Medicine & Health is the property of Journal of Modern Medicine & Health and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Kunming Medical University / Kunming Yike Daxue Xuebao is the property of Kunming Medical Journal and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Engineering Management & Technology Discussion is the property of Omniscient Pte. Ltd. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Materials Engineering / Cailiao Gongcheng is the property of Journal of Materials Engineering Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Objective To explore the potential predictive factors for the first dose of intravenous immunoglobulin (IVIG) resistance in children with Kawasaki disease. Methods The clinical data of 301 children with KD were retrospectively analyzed. The children were divided into IVIG insensitive group and IVIG sensitive group. We compared the basic data and laboratory indexes in the two groups. The risk factors for IVIG resistance were determined by binary Logistic regression analysis and receiver operating characteristic (ROC) curves were constructed to determine the optimal predictive threshold value of the risk factors and the corresponding sensitivity and specificity. Results Neutrophil ratio (N%), basophil ratio (B%), alanine aminotransferase (ALT), aspartate aminotransferase (AST), and procalcitonin (PCT) levels were higher in the IVIG insensitive group than in the IVIG sensitive group (P <0.05). However, lymphocyte ratio (L%), monocyte ratio (M%), hematocrit (HCT), mean erythrocyte hemoglobin (MCH), creatine kinase (CK), and sodium concentration (Na+ ) levels were lower than those in the IVIG sensitive group (P<0.05). Binary Logistic regression analysis showed that AST and PCT were independent risk factors for IVIG resistance. ROC curve was used to separately analyze AST and PCT􀆳s prediction of the occurrence of IVIG resistance. When AST was ≥29.5U/L, the sensitivity and specificity for predicting IVIG resistance in children with KD were 91.7% and 64.4%, respectively, while when PCT was ≥ 1.70ng/mL, the sensitivity and specificity for predicting IVIG resistance in KD were 91.7% and 62.3%, respectively. Conclusion AST and PCT can be used as potential predictors for IVIG resistance in KD. [ABSTRACT FROM AUTHOR]

Copyright of Chinese Journal of Applied Ecology / Yingyong Shengtai Xuebao is the property of Chinese Journal of Applied Ecology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Experimental Technology & Management is the property of Experimental Technology & Management Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Tunnel Construction / Suidao Jianshe (Zhong-Yingwen Ban) is the property of Tunnel Construction Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Computer Measurement & Control is the property of Magazine Agency of Computer Measurement & Control and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)