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ObjectivePost-stroke cognitive impairment （PSCI） is a common syndrome associated with cerebral stroke，and there is a significant lack of objective cognitive assessment methods clinically for PSCI. This study aims to investigate the correlation between different electrode P300 latencies and cognitive functions in patients with PSCI，to provide experimental support for using P300 as an objective index in cognitive function assessment.MethodsThis study included 46 patients diagnosed with post-stroke cognitive impairment from May to August 2023 at the Rehabilitation Hospital affiliated with Fujian University of Traditional Chinese Medicine，along with 20 control subjects. The control group underwent the MoCA assessment. Participants in the PSCI group underwent neuropsychological tests：MoCA，Trail Making Test A （TMT-A），Trail Making Test B （TMT-B），Rivermead Behavioral Memory Test （RBMT-II），and Rey-Osterrieth Complex Figure Test （ROCFT）. All patients and control subjects completed the event-related potential P300 assessment.ResultsCompared with the control group，participants in the PSCI group had significantly longer P300 latencies at nine electrodes （Fz，Cz，Pz，F3，C3，P3，F4，C4，and P4） （P < 0. 001）. ROC analysis showed that the latencies of P300-Cz and P300-Pz were strongly correlated with predicting overall cognitive function in PSCI （AUC > 0. 7）. In the analysis of specific cognitive domains，we found that P300-Pz and P300-P4 latencies were highly correlated with visuospatial/executive functions，P300-Pz latency with orientation，P300-Fz latency with attention，and latencies at Cz，Pz，and P4 with memory function （P < 0. 01）.ConclusionThe prolongation of the P300 latency in PSCI patients is correlated with cognitive dysfunction. The P300 latencies at electrodes Fz，Cz，Pz，and P4 may serve as predictive indicators for overall cognitive function，visuospatial/executive abilities，orientation，attention，and memory. These results further expand the assessment tools for cognitive functions in patients with PSCI.

Objective To evaluate safety and efficacy of linaclotide combined with polyethylene glycol(PEG) for bowel preparation. Methods A total of 612 patients from Department of Gastroenterology at the Affiliated Hospital of Qingdao University for colonoscopy examination from January to June 2023 were selected. They were divided into group 1(1 L PEG+2 L PEG), group 2(linaclotide+2 L PEG) and group 3(1 L PEG+linaclotide+1 L PEG) by random number table method, with 204 cases in each group. The Ottawa Bowel Preparation Quality Scale(OBPS), the insertion time of colonoscopy, the time of the first defecation, the frequency of defecations, the occurrence of adverse effects and patients' tolerability were compared among the three groups. Results A total of 601 patients completed bowel preparation and accepted colonoscopy. Group 1 exhibited no statistically significant differences to group 2 with regards to OBPS and insertion time. However, Group 2 demonstrated a shorter duration for the time of the first defecation in comparison to both group 1 and group 3(P＜0.05). Group 1 displayed a higher frequency of defecations as compared to Group 2 and Group 3(P＜0.05) . The incidence of adverse reactions was significantly lower in group 2 and group 3 than in group 1(P＜0.05). The overall tolerance score of patients in group 1 was lower than that in group 2 and group 3(P＜0.05). Conclusions The effect of combining 2 L PEG with 290 μg of linaclotide for bowel preparation before colonoscopy is similar to that of 3 L PEG. It can reduce the incidence of adverse reactions and patients exhibit good tolerance. For patients who are intolerant to a single high-dose administration of PEG, they need divided-dose regimen of 2 L PEG in combination with linaclotide.

Objective To study the effectiveness of human magnetic induction analyzer in screening gastric diseases. Methods Totally 112 patients with gastroduodenal diseases admitted to the inpatient department from March 2023 to May 2023 were examined using a human magnetic induction analyzer. After explanation and written consent, the detection effect was evaluated based on the clinical diagnostic results of gastroscopy and/or pathological tissue. Results The detection rates of various gastric diseases by the human magnetic induction analyzer were 88.89% for gastritis, 66.67% for gastric ulcer, 60% for duodenal inflammatory response, and 66.67% for duodenal ulcer respectively. The sensitivity of the human magnetic induction analyzer detection was 88.89%, the specificity was 100.0% and the compliance rate was 88.99%. Conclusions The human magnetic induction analyzer has the advantages of easy and time saving, non-invasive with high safety, sensitivity and consistency. It can be widely used for the preliminary screening of gastroduodenal diseases.

In order to investigate the influence of different roasting degrees on the quality and chemical composition of Rougui rock tea (Camellia sinensis (L.) O. Kuntze cv. Rougui), the non-volatile chemical compositions of tea samples processed at different roasting temperatures (low fire: 100 ℃, medium fire: 120 ℃, high fire: 140 ℃) and for different time periods (2, 4, 6, 8 and 10 h) were systematically investigated by metabolomics based on ultra-high performance liquid chromatography-quadrupole orbitrap mass spectrometry (UPLC-Q-Exactive/MS), and their quality was evaluated by sensory evaluation. A total of 144 compounds were structurally identified, belonging to 11 chemical classes including catechins, dimeric catechins, flavonoid glycosides (flavonol-O-glycosides and flavone-C-glycosides), N-ethyl-2-pyrrolidinone-substituted flavan-3-ols (EPSFs), amino acids, phenolic acids, organic acids, alkaloids, and lipids. Partial least squares discriminant (PLSD) analysis and heatmap analysis showed distinct differences in chemical components among rock tea samples with different baking treatments. A total of 84 compounds that significantly differed among treatment groups were identified (P < 0.05). The contents of most amino acids, epicatechins, dimeric catechins (theaflavins and theasinensins), alkaloids (5’-methionosine and adenosine phosphate), phenolic acids (isochlorogenic acid, strictinin and theogallin), and flavonoid glycosides were gradually decreased with roasting time at 120 ℃, while most lipids (MG(18:3), LysoPC(18:3), and palmitic acid), some flavonol aglycones (myricetin, kaempferol, and quercetin), and some organic acids (pyroglutamic acid and 5-hydroxymethyl-2-furfural) showed the opposite trend. The contents of most EPSF compounds were increased linearly with roasting temperature and time, but it was gradually decreased with baking time at 140 ℃. Sensory evaluation showed that low-temperature long-time (8–10 h at 100 ℃) and medium-temperature short-time (2–4 h at 120 ℃) were beneficial for the quality improvement of rock tea. This study provides a theoretical basis for the quality improvement of Wuyi rock tea.

The selection of college grants is affected by many factors, but some of the influencing factors cannot be quantitatively judged at present. In order to be more fair and reasonable to the students in need of financial assistance for the review and evaluation, this paper introduces the fuzzy comprehensive evaluation method into the process to establish a fuzzy hierarchical analysis based on the college national scholarship evaluation model, the article finally through a specific example of the application of this paper based on the fuzzy comprehensive evaluation of the optimization model of the bursary system. The affiliation degree of the fuzzy comprehensive evaluation-based scholarship system constructed in this paper is (0.536,0.323,0.130,0.014), and the article concludes that Zhang’s moral education status is very good, and he is qualified to receive the scholarship.

Shaking is one of the key processes contributing to the quality formation of oolong tea. As an abiotic stress factor, mechanical stress leads to a series of physiological and biochemical changes in plants through various biological effects, which has been widely used in the processing of scented black tea, scented white tea, scented green tea and other tea types to improve their quality. In order to ascertain the physiological changes of green tea leaves in response to mechanical stress, postharvest fresh shoots with 3–4 leaves?from the tea cultivar ‘Tieguanyin’ were evaluated for changes in water content, photosystem II (PS II) parameters, antioxidant enzyme activities and subcellular structure under natural spreading or continuous vibration stress treatment after withering. Compared with naturally spread leaves and withered leaves, the water content in the leaves subjected to vibration stress was not significantly different within the first 30 min of vibration (P > 0.05) but was significantly lower at 60 min (P < 0.05). The green-grassy odor became stronger with increasing vibration time, the refreshing aroma became weaker, and the clear compact lamellar structures of the chloroplast and the thylakoid were gradually loosened, deformed, shrunk, and disrupted. The number of starch granules increased significantly at 5 min, and the number of osmiophilic granules increased significantly at 15 min, resulting in the formation of aggregates. The actual photosynthetic efficiency Y (II) and photochemical quenching coefficient (qP) of PS II generally showed a decreasing trend with increasing vibration time, and the electron transfer rate (ETR) declined initially and then rose. The Y (II) and ETR at 5 and 10 min of vibration were significantly lower than those observed in naturally spread leaves (P < 0.05). The quantum yield Y (NO) of non-regulated energy dissipation increased with the prolongation of vibration stress treatment time, and was significantly higher than that of naturally spread leaves at 30 min (P < 0.05). The relative conductivity of tea leaves under vibration stress for 10 min was significantly higher than that of naturally spread leaves (P < 0.05). The activities of ascorbate peroxidase, dehydroascorbate reductase and glutathione reductase in tea leaves under vibration stress for 5 and 10 min were higher than those in naturally spread leaves. Vibration treatment (for up to 30 min) did not show significant variations in water content, but enhanced the green-grassy odor. Continuous vibration treatment caused cell injuries by increasing the cell membrane permeability, thereby facilitating the release of intracellular contents and increasing cell conductivity. At the subcellular level, vibration treatment promoted thylakoid degradation and severely damaged chloroplasts, thus destroying PS II stability. Meanwhile, it protected tea leaf cells against mechanical stress-induced damage by elevating the activities of defense enzymes. Taken together, this study lays a foundation for the regulating of shaking during the processing of oolong tea.