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To optimize the processing technology of Gastrodia elata by water in which millet had been cooked and investigate the effects of LPS-induced microglia (BV2) inflammatory responses. Determination of gastrodin, p-hydroxybenzyl alcohol, parishin A, parishin B, parishin C, parishin E in the extract of Gastrodia elata by high-performance liquid chromatography (HPLC), and the content of six components were used as evaluation index, the volume ratio of water in which millet had been cooked to water, cooking time and drying temperature were selected as single factor variables. The designation of orthogonal test was based on single factor on three indicators, then optimization of the preparation technology. Comparison of the content of six components in different processed product. The neuroinflammatory cell model was induced by LPS and the cell viability was evaluated after treatment with the extract of processed products by a Cell Counting kit 8 (CCK-8) assay. The levels of TNF-α, IL-6, IL-1β in the cell culture medium were measured with ELISA kits. The protein expressions of TLR4, MYD88, P65, INOS, COX-2, IL-1β in LPS-induced BV2 cells were detected by Western blot. The results showed that the cooking time and the volume ratio of water in which millet had been cooked to water had a significant effect on the test results. The water in which millet had been cooked of Gastrodia elata processing technology: The ratio of the volume water in which millet had been cooked to water was 1:3, the boiling time was 25 min and the temperature of drying was 75 °C. The comprehensive score of the six components in processing with water in which millet had been cooked products was higher than that of steamed products. The extract of Gastrodia elata had exhibited varying degrees of protective activity on LPS-induced BV2 cells. The results showed that the secretion of TNF-α, IL-6, IL-1β was significantly increased in BV2 microglial cells induced by LPS compared with the normal control group (P<0.001). Compared with the LPS group, the two extract of Gastrodia elata significantly decreased the expression level of TNF-α (P<0.05), IL-6 (P<0.05, P<0.001), IL-1β (P<0.05, P<0.001) in LPS-induced BV2 microglial cells. The result of Western blot showed that PZH significantly inhibited the LPS-induced TLR4/MYD88/NF-κ B signaling pathway activation, and decreased the protein expressions of TLR4 (P<0.01), MYD88 (P<0.01, P<0.05), P65 (P<0.01), INOS (P<0.05), COX-2 (P<0.05, P<0.001), IL-1β (P<0.001). The optimized processing technique is simple, stable and feasible. The mechanism of processed drugs of Gastrodia elata may reduce inflammatory factor expression by inhibiting the TLR4/MYD88/NF-κ signaling pathway. [ABSTRACT FROM AUTHOR]

A method was developed for the determination of 10 organic acids in liquor, yellow rice wine, and dry red wine by ion chromatography-triple quadrupole mass spectrometry (IC-MS/MS). First, the liquor samples were diluted with deionized water, degassed with nitrogen, and analyzed by IC-MS/MS. Then, the yellow rice wine and dry red wine samples were purified with different solid-phase extraction cartridges. Finally, the GCB solid-phase extraction cartridge was selected for purification, diluted with deionized water, and analyzed by IC-MS/MS. The samples were separated using a Dionex IonPac AS11-HC anion analysis column with high capacity and strong hydrophilicity, with an KOH aqueous solution as the eluent, which was produced by an automatic generator for gradient elution. After being suppressed using a suppressor, the eluent was injected directly into the electrospray ionization tandem mass spectrometry (ESI-MS/MS), ionized in negative ion mode, detected in multiple reaction monitoring (MRM) mode, and quantified using an external standard method. Oxalic acid, fumaric acid, maleic acid, malic acid, tartaric acid, citric acid, quinic acid, and aconitic acid showed good linear relationships in the range of 0.05-2 mg/L. Succinic acid and lactic acid showed good linearities in the range of 0.05-5 mg/L and 0.05-10 mg/L, respectively. The correlation coefficients ( r 2 ) were >0.99. The limits of detection (LODs) and limits of quantification (LOQs) were 1.0-8.0 μg/L and 3.5-26.5 μg/L, respectively. The average recoveries ranged from 83.0% to 112.1%, and the relative standard deviations (RSDs) were <9.1% in spiked samples at three levels. The proposed method allowed easy pretreatment without using organic solvents or derivatization processing. Overall, the proposed method is accurate, rapid, sensitive, and it is suitable for the qualitative and quantitative analyses of the 10 organic acids in three wine samples. Moreover, it can be used for the determination of flavor and quality of alcoholic products.

Objective: To understand the relationship between food preference and lung cancer or malignant pleural mesothelioma and the interactive effect between food preference and asbestos exposure in a rural area with naturally occurring asbestos., Methods: At the basis of the cohort of Dayao in Yunnan, we performed a 1 ∶ 2 casecontrol study including 53 cases( 23 cases for lung cancer and 26 cases for mesothelioma)and 106 age-and sex-matched normal healthy controls. In order to study the protective effect of food preference and the interactive effect between food preference and asbestos exposure, conditional logistic regression was used to estimate adjusted odds ratios( OR)and their 95% confidence intervals( CI) in both unvaried and multivariate analyses., Results: Both green tea and wild mushroom were inversely associated with lung cancer ormalignant pleural mesothelioma, and the adjusted ORs were: 0. 88( 95% CI 0. 66-0. 87) for green tea, 0. 85( 95% CI 0. 23- 0. 95) for wild mushroom intake. Food preference to wild mushroom modified the associations of Crocidolite ' s contacting, Respectively, relative excess risk due to interaction( RERI), attributable proportion due to interaction( API), synergy index( S) were 0. 86, 0. 26 and 0. 61., Conclusion: Both green tea and wild mushroom might serve as protective factors on lung cancer or malignant pleural mesothelioma.

Objective: To explore the relationship of crocidolite pollution in drinking water with the risk of gastrointestinal cancer's death in Dayao County., Methods: A 1:2 matched case-control study involving 54 death cases of gastrointestinal cancer from a population-based cohort of twenty-seven years and 108 controls matched by age, gender, death time, etc was conducted to analyze the effect of local water condition on the risk of gastrointestinal cancer in Dayao County., Results: Results from logistic regression analysis suggested the longer of asbestos furnace use over time, the higher the mortality risk of gastrointestinal cancer (6 - 10 years: OR = 2.920, 95% CI 1.501 - 5.604. 11 - 15 years: OR = 3.966, 95% CI 2.156 -7.950. Over 15 years: OR = 4.122, 95% CI 1.211 - 7. 584). Drinking unboiled water leaded to an increased risk of gastrointestinal cancer (OR = 1.43, 95% CI 1.07 - 1.88). Type of drinking water was associated with gastrointestinal cancer. When compared with drinking tap water, OR for drinking well water was 1.770 (95% CI 1.001 - 2.444), 2.442 for drinking river water (95% CI 0.956 - 3.950), 2.554 for drinking house and field ditch water (95% CI 1.961 - 6.584), and 3.121 for drinking pond water (95% CI 1.872 - 6.566)., Conclusion: Related factors of drinking water in crocidolite-contaminated area in Dayao County were significantly associated with the mortality of gastrointestinal cancer.

This paper studied the effects of bagging during the period from young fruit formation to fruit coloration on the contents of pigment, sugar and endogenous hormone in Cara Cara orange flesh. The results showed that bagging could significantly increase the lycopene and beta-carotene contents of matured fruit, but didn't have any effects on its GA and ABA contents. The GA content decreased rapidly during fruit-expanding period, and maintained at a lower level in the period from fruit coloration to maturing. The ABA content reached the maximum when the bag was removed, decreased rapidly then, and there was a small peak before fruit maturation. Glucose and fructose contents were decreased, while sucrose content was increased significantly. No significant change was observed in total sugar content.