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Your search keyword '"Xu, Yong-Quan"' showing total 304 results
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304 results on '"Xu, Yong-Quan"'

1. Early cartilage lesion and 5-year incident joint surgery in knee osteoarthritis patients: a retrospective cohort study

Author

Liu Xiao-feng, Zhang Jin-shan, Zheng Yong-qiang, Wang Ze-feng, Xu Yong-quan, Fang Yang-zhen, Lin Zhen-yu, Lin Liang, Zhang Hong-peng, and Huang Xiao-peng

Subjects
Knee osteoarthritis, Cartilage lesion, Joint surgery, Association, Predictive value, Diseases of the musculoskeletal system, RC925-935
Abstract

Abstract Objective to investigate the association between cartilage lesion-related features observed in knee osteoarthritis (OA) patients’ first MRI examination and incident knee surgery within 5 years. Additionally, to assess the predictive value of these features for the incident knee surgery. Methods We identified patients diagnosed with knee OA and treated at our institution between January 2015 and January 2018, and retrieved their baseline clinical data and first MRI examination films from the information system. Next, we proceeded to determine joint space narrowing grade, cartilage lesion size grade, cartilage full-thickness loss grade and cartilage lesion sum score for the medial and lateral compartments, respectively. Generalized linear regression models examined the association of these features with 5-year incident knee surgery. Positive and negative predictive values (PPVs and NPVs) were determined referring to 5-year incident knee surgery. Results Totally, 878 participants (knees) were found eligible to form the study population. Within the 5 years, surgery was performed on 61 knees. None of the cartilage-related features had been found significantly associated with incident surgery. The results were similar for medial and lateral compartments. The PPVs were low for all the features. Conclusions Among symptomatic clinically diagnosed OA knees, cartilage lesions observed in the first MRI examinations were not found to be associated with the occurrence of joint surgery within a 5-year period. All these cartilage-related features appear to have no additional value in predicting 5-year incident joint surgery.

Published
2024
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14. Kombucha Production and Its Bioactive Compounds Analysis

Author

Zou, Chun, Xu, Yong-Quan, Huang, Yi-Bin, Yin, Jun-Feng, Sant'Ana, Anderson S., Series Editor, Gomes da Cruz, Adriano, editor, Silva, Marcia Cristina, editor, Colombo Pimentel, Tatiana, editor, Esmerino, Erick Almeida, editor, and Verruck, Silvani, editor

Published
2023
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38. A comprehensive review of matcha: production, food application, potential health benefits, and gastrointestinal fate of main phenolics.

Author

Ye, Jian-Hui, Fang, Qi-Ting, Zeng, Lin, Liu, Ru-Yi, Lu, Lu, Dong, Jun-Jie, Yin, Jun-Feng, Liang, Yue-Rong, Xu, Yong-Quan, and Liu, Zhong-Hua

Subjects
ELEMENTAL diet, UMAMI (Taste), MANUFACTURING processes, BAKED products, TEA growing
Abstract

Matcha, a powder processed from tea leaves, has a unique green tea flavor and appealing color, in addition to many other sought after functional properties for a wide range of formulated food applications (e.g., dairy products, bakery products, and beverage). The properties of matcha are influenced by cultivation method and processing post-harvest. The transition from drinking tea infusion to eating whole leaves provides a healthy option for the delivery of functional component and tea phenolics in various food matrix. The aim of this review is to describe the physico-chemical properties of matcha, the specific requirements for tea cultivation and industrial processing. The quality of matcha mainly depends on the quality of fresh tea leaves, which is affected by preharvest factors including tea cultivar, shading treatment, and fertilization. Shading is the key measure to increase greenness, reduce bitterness and astringency, and enhance umami taste of matcha. The potential health benefits of matcha and the gastrointestinal fate of main phenolics in matcha are covered. The chemical compositions and bioactivities of fiber-bound phenolics in matcha and other plant materials are discussed. The fiber-bound phenolics are considered promising components which endow matcha with boosted bioavailability of phenolics and health benefits through modulating gut microbiota. [ABSTRACT FROM AUTHOR]

Published
2024
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45. Pruned tea biomass plays a significant role in functional food production: A review on characterization and comprehensive utilization of abandon‐plucked fresh tea leaves.

Author

Liang, Shuang, Gao, Ying, Granato, Daniel, Ye, Jian‐Hui, Zhou, Weibiao, Yin, Jun‐Feng, and Xu, Yong‐Quan

Subjects
TEA, FOOD production, FUNCTIONAL foods, AUTUMN, SPRING, EPIGALLOCATECHIN gallate, BIOMASS, CARBON metabolism, CATECHIN
Abstract

Tea is the second largest nonalcoholic beverage in the world due to its characteristic flavor and well‐known functional properties in vitro and in vivo. Global tea production reaches 6.397 million tons in 2022 and continues to rise. Fresh tea leaves are mainly harvested in spring, whereas thousands of tons are discarded in summer and autumn. Herein, pruned tea biomass refers to abandon‐plucked leaves being pruned in the non‐plucking period, especially in summer and autumn. At present, no relevant concluding remarks have been made on this undervalued biomass. This review summarizes the seasonal differences of intrinsic metabolites and pays special attention to the most critical bioactive and flavor compounds, including polyphenols, theanine, and caffeine. Additionally, meaningful and profound methods to transform abandon‐plucked fresh tea leaves into high‐value products are reviewed. In summer and autumn, tea plants accumulate much more phenols than in spring, especially epigallocatechin gallate (galloyl catechin), anthocyanins (catechin derivatives), and proanthocyanidins (polymerized catechins). Vigorous carbon metabolism induced by high light intensity and temperature in summer and autumn also accumulates carbohydrates, such as soluble sugars and cellulose. The characteristics of abandon‐plucked tea leaves make them not ideal raw materials for tea, but suitable for novel tea products like beverages and food ingredients using traditional or hybrid technologies such as enzymatic transformation, microbial fermentation, formula screening, and extraction, with the abundant polyphenols in summer and autumn tea serving as prominent flavor and bioactive contributors. [ABSTRACT FROM AUTHOR]

Published
2024
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