Search

Purpose: This study aimed to provide quantitative information for implementing Lattice radiotherapy (LRT) using a medical linear accelerator equipped with the Millennium 120 multi-leaf collimator (MLC). The research systematically evaluated the impact of varying vertex diameters and separations on dose distribution, peak-to-valley dose ratio (PVDR), and normal tissue dose. Methods: A cylindrical Virtual Water™ phantom was used to create LRT treatments using the Eclipse version 16.0 treatment planning system (Varian, Palo Alto, USA). The plans were optimized employing a 3 × 3 × 3 lattice structure with vertex diameters ranging from 0.5 to 2.0 cm and separations from 1.0 to 5.0 cm. The prescribed dose was 20.0 Gy to 50% of the vertex volume in a single fraction. Peak-to-valley dose ratio (PVDR) was calculated along three orthogonal axes, and normal tissue dose and monitor units (MU) were analyzed. Additionally, the modulation complexity score (MCS) was calculated for each plan to quantitatively assess treatment plan complexity. Results: The PVDR analysis demonstrated heterogeneous dose distribution, with optimal values below 30% in all directions for 5.0 cm separation. PVDR in the superior-inferior direction was consistently lower than in other directions. Normal tissue dose analysis revealed increasing mean dose with larger diameters and separations, while the volume receiving high doses decreased. MU analysis showed significant contributions from collimator angles of 315.0° and 45.0°. MCS values ranged from 0.02 to 0.17 for 0.5 cm vertex diameter and 0.08 to 0.20 for larger diameters (1.0-2.0 cm) across different separations, respectively. Conclusions: This study demonstrates the technical feasibility of implementing LRT using a medical linear accelerator with Millennium 120 MLC. The findings provide insights into optimizing LRT treatment plans, offering a comprehensive quantitative reference for achieving desired dose heterogeneity while maintaining normal tissue protection. [ABSTRACT FROM AUTHOR]

Purpose: This study explored the intrapersonal, interpersonal, and school factors, following the socioecological model, associated with sugar-sweetened beverage (SSB) consumption in Korean high-school students. Methods: A total of 231 students from first to third grade, aged 15-18 years, participated in this cross-sectional study. Multiple linear regression analysis was conducted to identify the factors. Results: Among the intrapersonal factors, fast-food consumption (β=0.13, t=1.97, p=.050) and habit strength of SSB consumption were positively associated (β=0.35, t=4.30, p<.001), and sleep duration was negatively associated with SSB consumption (β=-0.14, t=-2.02, p=.045). Among interpersonal factors, perceived SSB consumption by peers was positively associated (β=0.30, t=4.93, p<.001), and among school factors, vending machines at school (β=0.13, t=2.07, p=.039) and supermarkets and convenience stores near schools were positively associated with SSB consumption (β=0.17, t=2.87, p=.005). Conclusion: School nurses should propose policies and interventions that consider the multilevel factors to reduce SSB consumption in adolescents. [ABSTRACT FROM AUTHOR]

Lentil puffs were developed from a mixed design of varying weight fractions of lentil flour (x1), lentil starch concentrate (x2), and lentil protein concentrate (x3) using a twin‐screw pilot scale extruder at a dry feed rate of 20 kg/h (d.b.), a water feed rate of 2 kg/h, and an extruder screw speed of 350 rpm. Evaluations of the extrudate properties (expansion ratio, unit density), instrumental texture (hardness, crunchiness, and crispiness), and sensory properties (overall and texture liking, just about right (JAR), and check all that apply (CATA) were conducted, and the optimum lentil puff formulation was determined from sensory liking. Increasing x1 and x2 both increased the expansion ratio of the lentil puffs, whereas the interactions of x3 with x1 and x2 both reduced the unit density. All three formulation factors positively impacted the instrumental crunchiness and crispiness of the lentil puffs, whereas x3 had a larger impact on crunchiness, and x1 and x2 had a larger impact on crispiness. Lentil puff formulations with x3 ≥ 0.66 presented significantly lower sensory liking scores than those with x2 ≥ 0.33. The JAR test revealed that all lentil puff formulations were penalized for not having the right level of hardness, whereas the CATA test identified the crispy and crunchy attributes to positively correlate with overall and texture liking scores. The optimum lentil puff formulation was predicted from a maximum overall liking score of 6.1 and texture liking score of 6.7, to contain 50% (w/w, d.b.) of lentil starch concentrate and 25% of both lentil flour and lentil protein concentrate. [ABSTRACT FROM AUTHOR]

At most institutions, food innovation courses do not highlight the role of community culture, a blind spot that otherwise could connect the United Nations 2030 Agenda for Sustainable Development Goals. This study presents a unique approach to teaching food product innovation, incorporating community culture in ideation, prototyping, and storytelling. Through participatory action research, NUTR 435 Experimental Foods at Montana State University partnered with the Confederated Salish and Kootenai Tribes to teach culturally appropriate product innovation. The class visited the food system stakeholders at the Flathead Reservation and conducted focus groups to gather food memories, understand culinary practices, and recognize product preference of the tribal members. Based on the cultural experiences obtained from the community, the students created smoked trout prototypes and developed recommended recipes for using the smoked trout. The recommended recipes used Native ingredients to tell the tribes' food stories. The students were affirmative on the importance of incorporating culture in food innovations in both the pre- and post-semester learning assessments. Yet, after the semester, the students' attitude and knowledge on this topic became more positive and dynamic, focusing on empowering the community in story and identity telling. Future improvements include recommending a preparatory course in Native American food systems, collaborating with a tribal class, encouraging engagement with the tribal partners beyond the class, and implementing policies to guard the cultural property of the tribal communities. This study presents pilot results for food science educators to consider incorporating community culture in their instructions to address food system challenges.

Lipid nanoparticles (LNPs) exhibit remarkable mRNA delivery efficiency, yet their majority accumulate in the liver or spleen after injection. Tissue‐specific mRNA delivery can be achieved through modulating LNP properties, such as tuning PEGylation or varying lipid components systematically. In this paper, a streamlined method is used for incorporating tumor‐targeting peptides into the LNPs; the programmed death ligand 1 (PD‐L1) binding peptides are conjugated to PEGylated lipids via a copper‐free click reaction, and directly incorporated into the LNP composition (Pep LNPs). Notably, Pep LNPs display robust interaction with PD‐L1 proteins, which leads to the uptake of LNPs into PD‐L1 overexpressing cancer cells both in vitro and in vivo. To evaluate anticancer immunotherapy mediated by restoring tumor suppressor, mRNA encoding phosphatase and tensin homolog (PTEN) is delivered via Pep LNPs to PTEN‐deficient triple‐negative breast cancers (TNBCs). Pep LNPs loaded with PTEN mRNA specifically promotes autophagy‐mediated immunogenic cell death in 4T1 tumors, resulting in effective anticancer immune responses. This study highlights the potential of tumor‐targeted LNPs for mRNA‐based cancer therapy. [ABSTRACT FROM AUTHOR]