Search

Background and objective The relationship between nutritional status and prognosis of cancer patients has emerged as a hotspot for research. The aim of this study is to explore the application value of the geriatric nutritional risk index (GNRI) in assessing the prognosis of elderly patients with non-small cell lung cancer (NSCLC), and establish a Nomogram to predict the prognosis of elderly patients with NSCLC. Methods The data of patients with NSCLC aged ≥65 years who were initially treated in the First Affiliated Hospital of Zhengzhou University from January 2016 to December 2019 were retrospectively analyzed. To determine the optimal cut-off value for GNRI, receiver operating characteristic (ROC) curve was constructed, and the patients were divided into high and low GNRI groups. Kaplan-Meier curve and Log-rank test were used to compare overall survival (OS) of the two groups. Univariate and multivariate Cox regression was used to analyze the risk factors for poor prognosis in elderly patients with NSCLC. Nomogram predicting survival in elderly patients with NSCLC was constructed and validated by using R software. Results Statistically significant differences in age, gender, body mass index (BMI), histological type, albumin, treatment methods, neutrophil to lymphocyte ratio (NLR), prognostic nutritional index (PNI), systemic immune-inflammation index (SII) and cytokeratin 19 fragment (CYFRA21-1) were observed between the high and low GNRI groups (P3.3 ng/mL was an independent risk factor for the development of OS in patients with NSCLC, and GNRI>97.09 was a protective factor [hazard ratio (HR)=0.52, 95% confidence interval (CI): 0.34-0.79, P

In order to evaluate the potential application of pigskin collagen peptides (PCP) in fresh pork stuffing products, the effects of PCP content (0.5%, 1%, 2%, 4% and 6%) on the quality characteristics, water distribution and microstructure of fresh pork stuffing were investigated in this study. For comparison, the pork stuffing without PCP and the pork stuffing with a compound modifier (2% soybean protein and 0.15% carrageenan) were used as blank and control, respectively. The results showed that when the PCP content was more than 2%, the cooking loss rate of the sample was significantly reduced (P

The low earth orbit (LEO) satellite Internet constellation is a hot spot in current global research.And it is highly anticipated that the LEO satellite Internet constellation supports random access to remote sensing satellites and direct on-orbit information processing.However, due to the different orbital heights, the difficult access problems of the bidirectional highly dynamic heterogeneous constellation will be caused.Firstly, the random access scenario under different orbit characteristics and satellite numbers of LEO satellite Internet constellation was set up, and the impact of the spatiotemporal discontinuous visibility and Doppler frequency shift on the remote sensing satellite access performance was focused on.Secondly, based on the characteristics of the random access scenario, the process of on-orbit processing tasks with different delays and the allocation of satellite-ground functions were analyzed.Finally, the problems existing in the current on-orbit intelligent processing algorithm and the focus of future research were expounded, so as to provide reliable theoretical support for the development and applications of LEO satellite Internet constellation and remote sensing satellites in the future.

Oxidation-assisted polishing is an important machining method for obtaining SiC parts with high precision. Through plasma oxidation, thermal oxidation, and anodic oxidation, soft oxide can be obtained on the RS-SiC substrate. With the assistance of abrasive polishing to remove the oxide rapidly, the material removal rate can be increased and the surface quality can be improved. The research results indicate that the surface roughness root-mean-square (RMS) and roughness-average (Ra) can reach 0.626 nm and 0.480 nm by plasma oxidation-assisted polishing; in thermal oxidation-assisted polishing, the RMS and Ra can be 0.920 nm and 0.726 nm; in anodic oxidation, the calculated oxidation rate is 5.3 nm/s based on Deal-Grove model, and the RMS and Ra are 4.428 nm and 3.453 nm respectively in anodic oxidation-assisted polishing. The oxidation-assisted polishing can be propitious to improve the process level in machining RS-SiC, which would promote the application of SiC parts in optics and ceramics fields.

Glycosylated whey protein (GWP) was prepared from whey protein and xylooligosaccharide by wet glycosylation method. Its advantages for use as a fat substitute were analyzed, and the application of this fat substitute in reduced-fat processed cheese was explored. The results showed that the optimal preparation conditions were determined as: xylooligosaccharide concentration of 6%, reaction temperature of 85 ℃ and reaction time of 2 h. The grafting degree of GWP prepared using these conditions was (29.28 ± 1.53)%, and a browning phenomenon occurred during the preparation process. Compared with whey protein, the contents of α-helix, β-fold, β-turn and random coil structures changed in GWP, and the water and oil-holding properties increased by 60.18% and 103.97%, respectively; the emulsifying capacity and emulsion stability increased by 30.81% and 13.57%, respectively. The surface of GWP was smoother. The surface hydrophobicity at pH 7.0 was 2.48 times higher than that of whey protein. After shearing at 10 000 r/min for 10 minutes, the median particle diameter of GWP was 7.57 µm, and the stability of the solution was obviously improved, so that GWP could be used to simulate fat. The hardness of reduced-fat processed cheese with 60% butter replacement by GWP was significantly lower than that of full-fat processed cheese (P 0.05), and the total sensory score was equivalent to that of full-fat processed cheese. These results proved that the glycosylated whey protein has a potential application as a fat substitute in reduced-fat food while guaranteeing that the quality of the product is good.