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In this study, the physicochemical properties, fatty acid profiles, and tocopherol compositions of Pinus koraiensis L. nut oils were evaluated, and the impact of different extraction technologies on the overall quality of pine nut oil was assessed. All the pine nut oils had pleasant and characteristic odor and flavor of the pine nuts and the flavor of the oil from hot-pressing was strongest. The oils obtained by hexane extraction and sub-critical extraction had less deterioration, indicating hexane extraction and sub-critical extraction preserve the oil quality well. Gas chromatography showed that the predominant fatty acid was linoleic acid (45.36%–45.91%), followed by oleic acid (26.91%–27.10%), and pinolenic acid (13.33%–13.63%), respectively. The oils from hexane extraction of cold-pressed cake and sub-critical extraction were richer in tocopherols and tocotrienols, namely, 37.52 and 36.18 mg/100g, respectively, with α-tocopherol most abundant. The pine nut oils from hexane extraction of cold-pressed cake, hexane extraction, cold pressing, and sub-critical extraction had better oxidation stability with the oxidation induction times of 6.91, 5.27, 4.96 and 4.93 h, respectively. Based on its features, P. koraiensis nut oil may have the multiple application in edible oil, cosmetic, and pharmaceutical industry. P. koraiensis can be one of the good woody candidates for closing the gap between the demand and production of vegetable oils.Supported by Henan Provincial Scientific and Technological Research Project (No.15210221027). Keywords:: Pinus koraiensis nut oil, Physicochemical properties, Fatty acid composition, Tocopherols

This study was designed to explore whether aquaporin 1(AQP1), P53 and P21 can be used as diagnostic biomarkers of lipopolysaccharide (LPS)-induced acute kidney injury (AKI) and potential indicators of sepsis-induced multiple organ injury. Bioinformatics results demonstrated that AQP1, P53, P21 was dramatically elevated 6h after Cecal ligation and puncture (CLP)-AKI in rat renal tissue. The expression of AQP1, P53, P21, NGAL and KIM-1 in kidney were increased significantly at first and then decreased gradually in LPS-induced AKI rats. Histopathological sections showed swelling of tubular epithelial cells and destruction of basic structures as well as infiltration of numerous inflammatory cells in LPS-induced AKI. Moreover, the expressions of AQP1, P53 and P21 in heart were significantly increased in LPS treatment rats, while the AQP1 expressions in lung and small intestine were significantly decreased. The level of NGAL mRNA in heart, lung and small intestine was firstly increased and then decreased during LPS treatment rats, but the expression of KIM-1 mRNA was not affected. Therefore, our results suggest that AQP1, P53 and P21 is remarkably upregulated in LPS-induced AKI, which may be considered as a potential novel diagnostic biomarker of Septic AKI. NGAL may serve as a biomarker of sepsis-induced multiple organ damage during the process of LPS-induced AKI. [ABSTRACT FROM AUTHOR]

In this paper, we study the boundary blow-up problem related to the infinity Laplacian $$ \begin{align*}\begin{cases} \Delta_{\infty}^h u=u^q &\mathrm{in}\; \Omega, \\ u=\infty &\mathrm{on} \;\partial\Omega, \end{cases} \end{align*} $$ where $\Delta _{\infty }^h u=|Du|^{h-3} \langle D^2uDu,Du \rangle $ is the highly degenerate and h -homogeneous operator associated with the infinity Laplacian arising from the stochastic game named Tug-of-War. When $q>h>1$ , we establish the existence of the boundary blow-up viscosity solution. Moreover, when the domain satisfies some regular condition, we establish the asymptotic estimate of the blow-up solution near the boundary. As an application of the asymptotic estimate and the comparison principle, we obtain the uniqueness result of the large solution. We also give the nonexistence of the large solution for the case $q \leq h.$ [ABSTRACT FROM AUTHOR]

Frying is one of the most common methods of preparing foods. However, it may lead to the formation of potentially hazardous substances, such as acrylamide, heterocyclic amines, trans fatty acids, advanced glycation end products, hydroxymethyl furfural and polycyclic aromatic hydrocarbons, and adversely alter the desirable sensory attributes of foods, thereby reducing the safety and quality of fried foods. Currently, the formation of toxic substances is usually reduced by pretreatment of the raw materials, optimization of process parameters, and the use of coatings. However, many of these strategies are not highly effective at inhibiting the formation of these undesirable reaction products. Plant extracts can be used for this purpose because of their abundance, safety, and beneficial functional attributes. In this article, we focus on the potential of using plant extracts to inhibit the formation of hazardous substances, so as to improve the safety of fried food. In addition, we also summarized the effects of plant extracts, which inhibit the production of hazardous substances, on food sensory aspects (flavor, color, texture, and taste). Finally, we highlight areas where further research is required. [ABSTRACT FROM AUTHOR]

Abstract: Sirtuins (SIRT1-SIRT7) are a family of NA[D.sup.+]-dependent protein deacetylases that are linked to post-translational regulation of many metabolic processes. There are few reports available for chicken sirtuins (designated cSIRT1-cSIRT7), [...]