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Objective: To investigate the mechanism of anti-aging effect of ethanolic extract of mulberry fruit powder on the animal model of Caenorhabditis elegans (C. elegans, nematode). Methods: To study the changes in longevity, resistance to heat stress, motility, swallowing ability and reproductive ability of nematodes after stimulation with mulberry ethanol extract (MEE). And SOD activity, CAT activity and transcript levels of anti-aging genes in nematode bodies were also investigated. Results: When the nematodes were stimulated with 5 mg/mL of MEE, the maximum lifespan extremely significantly increased by 22.24% compared to the control group (P0.05) when the swallowing capacity was improved by 30.43% compared to the control group. Meanwhile, the results showed that the enzymatic activity of SOD and CAT enzymes in nematodes increased by 21.44 and 13.84 U/mg prot, respectively, reducing the threshold of oxidative stress response. After treatment with 5 mg/mL of MEE, the expression levels of antioxidant genes sir-2.1 and skn-1 were up-regulated by 45.70% and 51.73%, respectively, and the expression levels of insulin genes daf-16 were up-regulated by 161.63% and daf-2 were down-regulated by 57.10%. The expression levels of hsp-16.2 and hsf-1, key regulators of life span and resistance to stress and thermal shock, were up-regulated by 121.13% and 41.07%. Conclusion: The ethanolic extract of mulberry fruit powder achieved anti-aging effects by enhancing the activity of SOD and CAT in nematodes and up-regulating the expression levels of various groups of genes in vivo.

Albumin and prealbumin serve as vital markers reflecting hepatic synthesis activity and overall body nutrient status. Hypoproteinemia can result from various etiological factors, with reduced blood inflow into the liver due to portal vein thrombosis being one such cause. However, literature addressing this specific association remains limited. This report presents an atypical case of malnutrition involving a patient who experienced prolonged hypoproteinemia attributable to a gradual decline in hepatic blood perfusion caused by progressive portal thrombosis and cavernous transformation of the portal vein (CTPV). The case encompasses an in-depth analysis of the factors contributing to undernutrition, the etiology and diagnosis of hypoproteinemia, and its clinical implications. Vigilance for the presence of hypoproteinemia is essential in the management of patients afflicted by progressive portal vein thrombosis complicated by CTPV. Timely and effective interventions aimed at rectifying hypoproteinemia can significantly enhance clinical outcomes. Moreover, reduced hepatic blood flow should be considered a plausible underlying cause in cases of unexplained hypoproteinemia, warranting thorough evaluation. This case underscores the importance of recognizing the intricate interplay between hepatic vascular pathology and protein homeostasis in clinical practice.

Objective: To evaluate the effect of low-glycemic index (GI) noodles on improving glucose and lipid metabolism in diabetic mice induced by streptozotocin (STZ). Methods: Diabetic male Kunming mice were induced by STZ, the intervention group was fed with low GI noodles for 7 weeks, the glucose and lipid metabolism index were measured, and compared with the model control group fed with normal noodles. Results: Compared with the diabetic mice in the model group, the body weight, serum insulin (INS) and liver glycogen levels increased significantly (P

Objective: Aiming at the high incidence of chronic diseases such as obesity and diabetes, a kind of multigrain steamed bun with low glycemic index (GI) was prepared. Methods: Considering the factors of reducing GI, the whole wheat flour and buckwheat flour were used as the main raw materials, combined with pomelo, whole chia seeds, inulin, as well as the starch retrogradation treatment to make multigrain steamed bun. GI value, sensory evaluation, texture properties and resistant starch (RS) were taken as evaluation indexes. Results: The best method for processing low GI steamed bun was as follows: Taking whole wheat flour and buckwheat flour with the ratio of 7:3 as steamed bun mixed flour, 30% whole chia seeds and 9% inulin were added into the mixture, 40% pomelo was used to replace part of the dough water, and refrigerated the steamed bun at 4 ℃ for 24 h. The multigrain steamed bun prepared under this condition had a regular shape, smooth and shiny surface with good chewiness, with a resistant starch content of 1.61% and a sensory score of 85.30. The GI value was 53.98, which was 38.9% lower than that of the traditional steamed bun, and met the requirements of low GI food. Conclusion: This process could not only greatly reduce the GI value of steamed bun, but also ensure good taste of the product, which could provide a reference for the development of low GI foods.