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This study was undertaken in order to evaluate the effects of different processing techniques, namely, enzyme-assisted cold-pressing, Soxhlet extraction and aqueous enzymatic extraction on the basic physicochemical properties, antioxidant activity, fatty acid composition, spectral characteristics and volatile flavor substances of corn germ oil. The results showed that the acid value and peroxide value of corn germ oil obtained by enzyme-assisted cold pressing were higher than those obtained by the other methods. The hydroxyl radical scavenging ability of the oil obtained by enzyme-assisted cold pressing was the highest, and there was no significant difference in the contents of linoleic acid, linolenic acid or unsaturated fatty acids oil among the three oil samples. The full spectrum analysis showed that the highest content of linolenic acid (conjugated trienoic acid) was found in the oil obtained by aqueous enzymatic extraction. The composition and relative content of volatile compounds in corn germ oil varied significantly with the different production processes. In summary, the processing methods can affect the physicochemical properties, antioxidant properties and flavor substances of corn germ oil, which provides a theoretical reference for the utilization of corn processing by-products and the moderate processing of corn germ oil.

Bone has long been considered as a silent organ that provides a reservoir of calcium and phosphorus, traditionally. Recently, further study of bone has revealed additional functions as an endocrine organ connecting systemic organs of the whole body. Communication between bone and other organs participates in most physiological and pathological events and is responsible for the maintenance of homeostasis. Here, we present an overview of the crosstalk between bone and other organs. Furthermore, we describe the factors mediating the crosstalk and review the mechanisms in the development of potential associated diseases. These connections shed new light on the pathogenesis of systemic diseases and provide novel potential targets for the treatment of systemic diseases.

以过氧化值（POV）和丙二醛（MDA）值为指标，采用Schaal烘箱加速氧化法，研究了茶多酚棕榈酸酯、L-抗坏血酸棕榈酸酯、VE、β-胡萝卜素4种脂溶性抗氧化剂对牡丹籽油氧化稳定性的影响,并采用最优混料设计法优化牡丹籽油的抗氧化剂配方。然后，通过Oxitest油脂氧化分析仪测定了添加复合抗氧化剂牡丹籽油的氧化诱导期。结果表明：添加量均为0.02%时，几种抗氧化剂的抗氧化能力大小为阳性对照（TBHQ）＞茶多酚棕榈酸酯＞L-抗坏血酸棕榈酸酯＞VE＞β-胡萝卜素，通过最优混料设计法得到3组较佳的抗氧化剂配方，可以显著降低牡丹籽油的POV和MDA值；两个复合抗氧化剂组的氧化诱导期大于TBHQ组，分别为0.012%茶多酚棕榈酸酯+0.005%L-抗坏血酸棕榈酸酯+0.003%VE、0.013%茶多酚棕榈酸酯+0.003%L-抗坏血酸棕榈酸酯+0.003%VE+0.001%β-胡萝卜素。复合抗氧化剂能显著提高牡丹籽油的氧化稳定性。 With peroxide value (POV) and malondialdehyde (MDA) value as indexes, the effects of four oil-soluble antioxidants (tea polyphenol palmitate, L-ascorbyl palmitate, VE and β-carotene) on the oxidative stability of peony seed oil were studied by Schaal oven accelerated oxidation method. The antioxidant formula of peony seed oil was optimized by optimum mixture design, and the oxidation induction period of peony seed oil added with compound antioxidant was determined by Oxitest oil oxidation analyzer. The results showed that when the dosage was 0.02%, the antioxidant capacity of positive control (TBHQ) was the strongest, followed by tea polyphenol palmitate, L-ascorbyl palmitate, VE and β-carotene. There were three groups of better antioxidant formula that could significantly reduce the POV and MDA value of peony seed oil. The oxidation induction period of two compound antioxidant groups were longer than that of TBHQ group, which were 0.012% tea polyphenol palmitate+0.005% L-ascorbyl palmitate+0.003% VE, and 0.013% tea polyphenol palmitate+0.003% L-ascorbyl palmitate+0.003% VE+0.001% β-carotene. Compound antioxidants can significantly improve the oxidative stability of peony seed oil.

The extracellular matrix of cartilage primarily constitutes of collagen and aggrecan. Cartilage degradation starts with aggrecan loss in osteoarthritis (OA). Vitamin D (VD) plays an essential role in several inflammation-related diseases and can protect the collagen in cartilage during OA. The present study focused on the role of VD in aggrecan turnover of human articular chondrocytes treated with tumor necrosis factor α (TNF-α) and the possible mechanism. Treatment with different doses of VD and different periods of intervention with TNF-α and TGF-β1 receptor (TGFβR1) inhibitor SB525334 were investigated. The viability of human chondrocytes and extracellular secretion of TGF-β1 were measured. The expression of intracellular TGFβR1 and VD receptor was examined. Transcriptional and translational levels of aggrecan and the related metabolic factors were analyzed. The results showed that TNF-α markedly reduced the viability, TGFβR1 expressions and aggrecan levels of human chondrocytes, and increased disintegrin and metalloproteinase with thrombospondin motifs. The alterations were partially inhibited by VD treatment. Furthermore, the effects of VD were blocked by the TGFβR1 inhibitor SB525334 in TNF-α-treated cells. VD may prevent proteoglycan loss due to TNF-α via TGF-β1 signaling in human chondrocytes. [ABSTRACT FROM AUTHOR]

为解决玉米胚芽蛋白溶解性低的问题，提高其在食品工业领域的实际应用，以玉米胚芽蛋白为原料,通过酶解、转谷氨酰胺酶(TGase)交联，制备了不同交联时间的玉米胚芽蛋白，利用红外光谱仪和粒度分析仪分析玉米胚芽蛋白结构和表面性质的变化，并检测其溶解性、乳化性、起泡性等功能性质。结果表明：随着交联时间的延长，玉米胚芽蛋白的溶解性、起泡能力、持水性、乳化活性逐渐增强，乳化稳定性变化趋势与之相反，泡沫稳定性先升后降，持油性先降后升；与原样相比，交联3 h的玉米胚芽蛋白的乳化活性提高了16.7倍，持水性和持油性分别增加了9.16%和8.71%；TGase交联反应改变了玉米胚芽蛋白的二级结构，酰胺Ⅰ带的伸缩振动增强， β-转角增多，蛋白质粒径和Zeta电位发生改变，蛋白质结构和表面性质的改变造成其功能性质的变化。综合来看，交联3 h的玉米胚芽蛋白的功能性质表现最佳。 In order to solve the problem of low solubility of corn germ protein and improve its application in the field of food industry, the corn germ protein was used as raw material, and different corn germ proteins were prepared by enzymatic hydrolysis and cross-linking with transglutaminase (TGase) at different cross-linking time, and the changes of structure and surface properties of corn germ protein were analyzed by infrared spectroscopy and particle size analyzer, and the functional properties such as solubility, emulsification and foaming were examined. The results showed that with the increase of cross-linking time, the solubility, foaming ability, water-holding capacity and emulsifying activity of corn germ protein gradually increased, the change of emulsifying stability was opposite, foam stability first increased and then decreased, and oil-holding capacity first decreased and then increased. Compared with the original sample, the emulsifying activity of the corn germ protein prepared by cross-linking for 3 h increased by 16.7 times, and the water-holding capacity and oil-holding capacity increased by 9.16% and 8.71%, respectively. The TGase cross-linking reaction changed the secondary structure of corn germ protein, the stretching vibration of the amide I band was enhanced, the β-turn angle increased, the protein particle size and Zeta potential were changed, and the changes of the protein in structure and surface properties resulted in changes of their functional properties. In conclusion, the 3 h cross-linked corn germ protein shows the best functional properties.

Background: Penile hypersensitivity is not the whole penis, but rather only a part of the penis. Though local anesthetic can prolong intravaginal ejaculation latency time by reducing penile hypersensitivity, the effect on the hypersensitive and nonsensitive areas of penis is still unclear. Aim: The study aimed to explore whether the effect of local anesthetic on the hypersensitive and nonsensitive areas of the penis is different in premature ejaculation. Methods: Penile neurophysiological tests were performed on 290 patients with primary premature ejaculation. The sensory threshold, latency, and amplitude were recorded before and after the topical application of a local anesthetic (lidocaine cream) on the penis. Outcomes: Local anesthetics increased the sensory thresholds of hypersensitive and nonsensitive areas of the penis without difference but only prolonged the latency of the hypersensitive areas. Results: According to the neurophysiological results, 149 of 290 patients with primary premature ejaculation had normal penile sensitivity and 141 had penile hypersensitivity. While penile hypersensitivity does not necessarily mean that the whole penis is hypersensitive, and may be that only a part of the penis is hypersensitive, and we examined the following hypersensitivities: glans hypersensitivity only (14 cases), shaft hypersensitivity only (77 cases), and whole penis hypersensitivity (50 cases). Local anesthetics (lidocaine cream) increased the sensory thresholds of hypersensitive and nonsensitive areas of the penis without difference (P <.001) but only prolonged the latency of the hypersensitive areas (P <.001), and the latency of the nonsensitive areas was not different (P >.05). Clinical Implications: The present discovery implies that it is possible to improve ejaculation by applying local anesthetics externally to the hypersensitive areas of the penis to reduce the afferent local sensory signals, and improve intravaginal ejaculation latency time through accurately decreasing penile sensibility. Strengths & Limitations: This is the first large-sample study to explore the difference of local anesthetics' effects on the hypersensitive and nonsensitive areas of the penis by means of neurophysiological methods in premature ejaculation. Our study exclusively examines alterations in penile evoked potential following electrical stimulation, which may not entirely encompass shifts in penile receptivity during sexual activity. Conclusion: The effects of local anesthetics on the same penis varied with penile sensitivity, and can only prolong the latency of hypersensitive area of the penis. The effect of local anesthetic on the hypersensitive and nonsensitive areas of the penis is different in premature ejaculation. [ABSTRACT FROM AUTHOR]