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Epilepsy is a chronic neurologic disorder characterized by abnormal functioning of brain networks, making it a complex research topic. Recent advancements in neuroimaging technology offer an effective approach to unraveling the intricacies of the human brain. Within different types of epilepsy, there is growing recognition regarding ongoing changes in the default mode network (DMN). However, little is known about the shared and distinct alterations of static functional connectivity (sFC) and dynamic functional connectivity (dFC) in DMN among epileptic subtypes, especially in children with epilepsy. Here, 110 children with epilepsy at a single center, including idiopathic generalized epilepsy (IGE), frontal lobe epilepsy (FLE), temporal lobe epilepsy (TLE), and parietal lobe epilepsy (PLE), as well as 84 healthy controls (HC) underwent resting-state functional magnetic resonance imaging (fMRI) scan. We investigated both sFC and dFC between groups of the DMN. Decreased static and dynamic connectivity within the DMN subsystem were shared by all subtypes. In each epilepsy subtype, children with epilepsy displayed significant and distinct patterns of DMN connectivity compared to the control group: the IGE group showed reduced interhemispheric connectivity, the FLE group consistently demonstrated disturbances in frontal region connectivity, the TLE group exhibited significant disruptions in hippocampal connectivity, and the PLE group displayed a notable decrease in parietal-temporal connectivity within the DMN. Some state-specific FC disruptions (decreased dFC) were observed in each epilepsy subtype that cannot detect by sFC. To determine their uniqueness within specific subtypes, bootstrapping methods were employed and found the significant results (IGE: between PCC and bilateral precuneus, FLE: between right middle frontal gyrus and bilateral middle temporal gyrus, TLE: between left Hippocampus and right fusiform, PLE: between left angular and cingulate cortex). Furthermore, only children with IGE exhibited dynamic features associated with clinical variables. Our findings highlight both shared and distinct FC alterations within the DMN in children with different types of epilepsy. Furthermore, our work provides a novel perspective on the functional alterations in the DMN of pediatric patients, suggesting that combined sFC and dFC analysis can provide valuable insights for deepening our understanding of the neuronal mechanism underlying epilepsy in children. • Decreased static and dynamic connectivity within the DMN subsystem were shared by all children with epilepsy • State-specific FC disruptions were observed in each patient group that were not detected by state FC • Epilepsy children in each subtype also showed unique connectivity patterns of the DMN that reflect their epilepsy types • The findings of static and dynamic functional abnormalities in DMN confirmed the essential role of DMN in children with epilepsy [ABSTRACT FROM AUTHOR]

Huangjing polysaccharides (HJP) have been shown to have many functions, however little was known about HJP on starch properties. This study investigated the effects of HJP from raw Huangjing (RHJP), high pressure steamed Huangjing (HPSHJP) and nine steamed and nine solarized Huangjing (NNHJP) on the properties of sweet potato starch (SPS). Results showed that HJP reduced setback viscosity (SB) of SPS. HJP decreased hardness, cohesiveness and chewiness, but increased the springiness of SPS gels. RHJP decreased tan δ of the starch gel but HPSHJP and NNHJP were less effective at higher frequencies. HJP increased the solubility but decreased the swelling power of SPS. Starch gel with HJPs showed a denser structure as observed by scanning electron microscopy. HJP decreased the relative crystallinity (RC) of the starch gel where HPSHJP was more effective than RHJP and NNHJP. HJP increased the degree of order (DO) while decreased the degree of double helix (DD) of SPS gels where RHJP was more effective than HPSHJP. Furthermore, HJP decreased the gelatinization enthalpy (ΔH) values of SPS with HPSHJP and NNHJP more effective. In conclusion, HJP could potentially improve the properties of SPS based foods but the changes of HJP after food processing require further investigation. • Steaming and solarization reduced the Mw of Huangjing polysaccharides (HJP). • HJP inhibited the short-term retrogradation of sweet potato starch (SPS). • HJP improved the texture and reduced the relative crystallinity of SPS gel. • HJP reduced the degree of double helix but increased the degree of order of SPS gel. • HJP decreased the gelatinization enthalpy values of SPS. [ABSTRACT FROM AUTHOR]