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11. Multi‐Instance Learning for Vocal Fold Leukoplakia Diagnosis Using White Light and Narrow‐Band Imaging: A Multicenter Study.

Author

Tie, Cheng‐Wei, Li, De‐Yang, Zhu, Ji‐Qing, Wang, Mei‐Ling, Wang, Jian‐Hui, Chen, Bing‐Hong, Li, Ying, Zhang, Sen, Liu, Lin, Guo, Li, Yang, Long, Yang, Li‐Qun, Wei, Jiao, Jiang, Feng, Zhao, Zhi‐Qiang, Wang, Gui‐Qi, Zhang, Wei, Zhang, Quan‐Mao, and Ni, Xiao‐Guang

Abstract

Objectives: Vocal fold leukoplakia (VFL) is a precancerous lesion of laryngeal cancer, and its endoscopic diagnosis poses challenges. We aim to develop an artificial intelligence (AI) model using white light imaging (WLI) and narrow‐band imaging (NBI) to distinguish benign from malignant VFL. Methods: A total of 7057 images from 426 patients were used for model development and internal validation. Additionally, 1617 images from two other hospitals were used for model external validation. Modeling learning based on WLI and NBI modalities was conducted using deep learning combined with a multi‐instance learning approach (MIL). Furthermore, 50 prospectively collected videos were used to evaluate real‐time model performance. A human‐machine comparison involving 100 patients and 12 laryngologists assessed the real‐world effectiveness of the model. Results: The model achieved the highest area under the receiver operating characteristic curve (AUC) values of 0.868 and 0.884 in the internal and external validation sets, respectively. AUC in the video validation set was 0.825 (95% CI: 0.704–0.946). In the human‐machine comparison, AI significantly improved AUC and accuracy for all laryngologists (p < 0.05). With the assistance of AI, the diagnostic abilities and consistency of all laryngologists improved. Conclusions: Our multicenter study developed an effective AI model using MIL and fusion of WLI and NBI images for VFL diagnosis, particularly aiding junior laryngologists. However, further optimization and validation are necessary to fully assess its potential impact in clinical settings. Level of Evidence: 3 Laryngoscope, 134:4321–4328, 2024 [ABSTRACT FROM AUTHOR]

Published
2024
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19. Study on Dynamic Progression and Risk Assessment of Metabolic Syndrome Based on Multi-State Markov Model

Author

Razbek,Jaina, Zhang,Yan, Xia,Wen-Jun, Xu,Wan-Ting, Li,De-Yang, Yin,Zhe, and Cao,Ming-Qin

Subjects
Pharmacology, Internal Medicine, Targets and Therapy [Diabetes, Metabolic Syndrome and Obesity]
Abstract

Jaina Razbek, Yan Zhang, Wen-Jun Xia, Wan-Ting Xu, De-Yang Li, Zhe Yin, Ming-Qin Cao Department of Epidemiology and Health Statistics, College of Public Health, Xinjiang Medical University, Urumqi, People’s Republic of ChinaCorrespondence: Ming-Qin Cao, Department of Epidemiology and Health Statistics, College of Public Health, Xinjiang Medical University, No. 393 Xinyi Road, Urumqi, 830011, People’s Republic of China, Tel +86-13319912419, Email cmq66@126.comAim: Metabolic syndrome (MetS) coexists with the occurrence and even death of cardiovascular disease and diabetes mellitus. It is essential to study the factors in the dynamic progression of MetS in the interest of prevention and control.Purpose: The aim of this study was to analyze the dynamic progression of Mets and explore the potential factors influencing the progression or reversal of MetS.Patients and Methods: This study involved 5581 individuals from two waves of the China Health and Retirement Longitudinal Study: 2011 and 2015. A multistate Markov model containing 4 states (free of metabolic disorder (FMD), mild metabolic disorder (MMD), severe metabolic disorder (SMD) and MetS) was adopted to study the dynamic progression of MetS and its influencing factors.Results: After follow-up, a total of 2862 cases (50.28% of the total number) had disease state transition. The intensity of transition from MetS to SMD is the same as that from SMD to MMD, and is greater than that from MMD to Mets (0.06 vs 0.05). For the MetS state, a mean of 1/0.08=12.5 years was spent in the MetS state before recovery. The exercise, smoke, drink, BMI level, hyperuricemia had statistically significant effects on progression of MetS status (P< 0.05). The obesity or overweight, little exercise, smoke, drink and hyperuricemia increased the risk of forward progression of MetS disease status. There were significant nonmodifiable (age, gender) and modifiable factors (exercise, drink, BMI level, or high HbA1c) associated with reversion of MetS state.Conclusion: The likelihood of progression from MMD to MetS is less likely than that of reversion from MetS to SMD and SMD to MMD. Old females were more resistant to recover from worse states than males. Prevention and intervention measures should be adopted early when MMD or SMD onset occurs.Keywords: metabolic syndrome, multi-state Markov model, forward progression, backward reversal

Published
2022

28. Differences in oxidative susceptibilities between glycerophosphocholine and glycerophosphoethanolamine in dried scallop (Argopecten irradians) adductor muscle during storage: an oxidation kinetic assessment

Author

Xie, Hong‐Kai, primary, Zhao, Guan‐Hua, additional, Wu, Zi‐Xuan, additional, Li, De‐Yang, additional, Zhao, Man‐Tong, additional, Li, Ao, additional, Liu, Hui‐Lin, additional, Zhou, Da‐Yong, additional, and Zhu, Bei‐Wei, additional

Published
2020
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37. Differences in oxidative susceptibilities between glycerophosphocholine and glycerophosphoethanolamine in dried scallop (Argopecten irradians) adductor muscle during storage: an oxidation kinetic assessment.

Author

Xie, Hong‐Kai, Zhao, Guan‐Hua, Wu, Zi‐Xuan, Li, De‐Yang, Zhao, Man‐Tong, Li, Ao, Liu, Hui‐Lin, Zhou, Da‐Yong, and Zhu, Bei‐Wei

Subjects
BAY scallop, GLYCEROPHOSPHOLIPIDS, OXIDATION kinetics, EICOSAPENTAENOIC acid, DOCOSAHEXAENOIC acid, UNSATURATED fatty acids, LIQUID chromatography-mass spectrometry
Abstract

BACKGROUND Phospholipids, the main lipid component in marine shellfish, mainly comprise glycerophosphocholine (GPC) and glycerophosphoethanolamine (GPE). GPC and GPE in marine shellfish, especially scallop, carry n‐3 long‐chain polyunsaturated fatty acids, such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), although different types of glycerophospholipids (GP) have different health benefits on human health. Moreover, different GP subclasses such as GPC and GPE have different oxidative susceptibilities in complex food systems. The present study compared the oxidative susceptibilities of GPC and GPE in dried scallop during storage by high‐performance liquid chromatography‐tandem mass spectrometry and kinetic models, and also investigated the effects of natural phenolic antioxidant on their susceptibilities. RESULTS: The results showed that GPC and GPE molecular species (carrying EPA or DHA) contents in samples continuously reduced during storage at two different temperatures. The first‐order kinetic model better reflected the changes of GPC and GPE molecular species (carrying EPA or DHA) in samples than the zero‐order kinetic model during storage. According to the oxidation rate (k) obtained from first‐order kinetic models, GPE possessed a greater oxidation rate than GPC during storage. Moreover, the results showed that antioxidants of bamboo leaves (AOB, polar polyphenolic antioxidants) significantly decreased the oxidation rates of GPC and GPE molecular species (carrying EPA or DHA) in samples during storage, and GPC could be more effectively protected by AOB compared to GPE. CONCLUSION: The present study provides a practical method for accurately evaluating the oxidative susceptibility of different phospholipid classes in complex food systems. © 2020 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Published
2021
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38. Impact of different drying processes on the lipid deterioration and color characteristics of Penaeus vannamei.

Author

Li, De‐Yang, Zhou, Da‐Yong, Yin, Fa‐Wen, Dong, Xiu‐Ping, Xie, Hong‐Kai, Liu, Zhong‐Yuan, Li, Ao, Li, Jia‐Xuan, Rakariyatham, Kanyasiri, and Shahidi, Fereidoon

Subjects
*WHITELEG shrimp, *MAILLARD reaction, *LIPIDS, *PRINCIPAL components analysis, *DOCOSAHEXAENOIC acid, *ASTAXANTHIN, *MEMBRANE lipids
Abstract

BACKGROUND Fresh shrimp (Penaeus vannamei) deteriorates easily and the drying process is an important processing method for prolonging the shelf life of shrimp. The traditional drying method is hot‐air‐drying (HD), which can cause some problems such as nutrient loss, discoloration and lipid oxidation. In recent years, freeze‐drying (FD) has been popular for removing moisture from food at lower temperatures, maintaining the structure of raw materials, and improving storage stability of products. In the present study, the effects of HD and FD on lipid and color of P. vannamei and the mechanisms involved were investigated. RESULTS: FD caused less lipid oxidation compared to HD; consequently, FD‐processed shrimps had lower levels of primary and secondary oxidation products, as well as acid value, and higher contents of triacylglycerol, phosphatidylcholine, phosphatidylethanolamine, eicosapentaenoic acid and docosahexaenoic acid compared to HD‐processed samples. Lipase and lipoxygenase played a role in the oxidation and hydrolysis of lipids during drying process. FD‐processed shrimps had lower yellowness value and chromatic aberrations but a higher whiteness value compared to HD‐processed samples. Correlation analysis showed that lipid oxidation, astaxanthin degradation and the Maillard reaction contributed to the changes of color. Principal component analysis indicated that FD caused less deterioration in quality compared to HD. CONCLUSION: In the present study, FD is recommended for preserving shrimp color and lipid nutrition in terms of lipid oxidation control. © 2020 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Published
2020
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43. Physicochemical, micro-structural, and textural properties of different parts from farmed common carp ( Cyprinus carpio ).

Author

Dong, Xiu-Ping, Wu, Qiong, Li, De-Yang, Wang, Tao, Pan, Jin-Feng, Zheng, Jiao-Jiao, Fu, Xin-Xin, Qi, Li-Bo, and Chen, Gui-Bing

Subjects
FOOD texture, PROTEIN content of fish as food, FAT content of fish, CARP, FISH farming
Abstract

The fish body of cultured common carp (Cyprinus carpio) was divided into six sections, including the upper back, lower back, jaw, chest, belly, and tail. Differences in the physicochemical, micro-structural, and textural properties of different muscle tissues were investigated. The upper and lower back, with high content of protein, low content of fat, high water-holding capacity, and desirable textural properties, was proven to be the most valuable part of common carp from both a nutritional point-of-view and an organoleptic perspective. This could provide a theoretic basis for the comprehensive utilization of freshwater fish. [ABSTRACT FROM AUTHOR]

Published
2017
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