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Background: It's still controversial whether Helicobacter pylori (H. pylori) eradication can reverse atrophic gastritis (AG) and intestinal metaplasia (IM). Therefore, we performed a meta‐analysis to estimate the effect of H. pylori eradication on AG and IM. Methods: We searched the PubMed, Web of Science and EMBASE datasets through April 2023 for epidemiological studies, which provided mean glandular atrophy (GA) or IM score before and after H. pylori eradication, or provided ORs, RRs or HRs and 95% CIs for the association of AG or IM with H. pylori eradication. Weighted mean difference (WMD) and pooled ORs and 95%CIs were used to estimate the effect of H. pylori eradication on AG and IM. Results: Twenty articles with a total of 5242 participants were included in this meta‐analysis. H. pylori eradication significantly decreased GA score in the antrum (WMD −0.36; 95% CI: −0.52, −0.19, p < 0.01), GA score in the corpus (WMD −0.35; 95% CI: −0.52, −0.19, p < 0.01), IM score in the antrum (WMD −0.16; 95% CI: −0.26, −0.07, p < 0.01) and IM score in the corpus (WMD −0.20; 95% CI: −0.37, −0.04, p = 0.01). H. pylori eradication significantly improved AG (pooled OR 2.96; 95% CI: 1.70, 5.14, p < 0.01) and IM (pooled OR 2.41; 95% CI: 1.24, 4.70, p < 0.01). The association remained significant in the subgroup analyses by study design, sites of lesions, regions and follow‐up time. Although Publication bias was observed for AG, the association remained significant after trim‐and‐fill adjustment. Conclusions: H. pylori eradication could significantly improve AG and IM at early stage. [ABSTRACT FROM AUTHOR]

Together with diabetic osteoporosis (DOP), diabetes patients experience poor peri-implant osteogenesis following implantation for dentition defects. Zoledronate (ZOL) is widely used to treat osteoporosis clinically. To evaluate the mechanism of ZOL for the treatment of DOP, experiments with DOP rats and high glucose-grown MC3T3-E1 cells were used. The DOP rats treated with ZOL and/or ZOL implants underwent a 4-week implant-healing interval, and then microcomputed tomography, biomechanical testing, and immunohistochemical staining were performed to elucidate the mechanism. In addition, MC3T3-E1 cells were maintained in an osteogenic medium with or without ZOL to confirm the mechanism. The cell migration, cellular actin content, and osteogenic differentiation were evaluated by a cell activity assay, a cell migration assay, as well as alkaline phosphatase, alizarin red S, and immunofluorescence staining. The mRNA and protein expression of adenosine monophosphate-activated protein kinase (AMPK), phosphorylated AMPK (p-AMPK), osteoprotegerin (OPG), receptor activator of nuclear factor kappa B ligand (RANKL), bone morphogenetic protein 2 (BMP2), and collagen type I (Col-I) were detected using real-time quantitative PCRs and western blot assays, respectively. In the DOP rats, ZOL markedly improved osteogenesis, enhanced bone strength and increased the expression of AMPK, p-AMPK, and Col-I in peri-implant bones. The in vitro findings showed that ZOL reversed the high glucose-induced inhibition of osteogenesis via the AMPK signaling pathway. In conclusion, the ability of ZOL to promote osteogenesis in DOP by targeting AMPK signaling suggests that therapy with ZOL, particularly simultaneous local and systemic administration, may be a unique approach for future implant repair in diabetes patients. [ABSTRACT FROM AUTHOR]

In contrast to the typical template-based multistep approach for constructing multi-functional mesoporous hollow silica nanocomposites (MHSN), a simple and template-free fabricate system has been developed to develop versatile mesoporous hollow silica nanocapsules (OSNs) encompassing together isopentyl acetate (IsA) solution and AuNPs. This new material has tiny and homogeneous particle sizes (∼82 nm), a large surface area (535 m2 g−1), and remarkable colloidal durability in water. The oil-phase IsA with high volatility and a low boiling point (142 °C) is critical in building bulky hollow cavities from structural strategy. It allows the IsA@OSNs to become an effective development mediator in the ablation of high-intensity focused ultrasound (HIFU) treatment. Furthermore, the distinctive satellite-like dispersion of Gold (AuNPs) on the silica shell provided IsA@OSNs with outstanding magnetic resonance imaging (MRI) contrasts in A549 lung cells in vitro and in vivo. Furthermore, such unique theranostics agents have excellent systemic toxicity, which promises well for promising clinical use in MRI-piloted HIFU treatment. [ABSTRACT FROM AUTHOR]

This study aimed at investigating the relationships between Platelet-Lymphocyte ratio (PLR) and Neutrophil–Lymphocyte ratio (NLR) and their dynamic changes (∆PLR, ∆NLR) with type 2 diabetes mellitus (T2DM) in a Chinese cohort study. This study recruited 41,439 individuals who were diagnosed without T2DM at first health examination and completed at least one follow-up. The relationships between NLR, PLR, ∆PLR, ∆NLR and T2DM risk were analyzed using the Cox regression model with corresponding Hazard Ratios (HRs) and 95% Confidence Intervals (CIs). PLR exhibited significant correlation with T2DM risk in a linear reverse dose–response pattern, the corresponding HRs and 95% CIs were 0.81 (0.72, 0.90), 0.71 (0.63, 0.80) and 0.56 (0.49, 0.64) respectively (Ptrend < 0.001) for Q2, Q3 and Q4 vs Q1 after adjusting for age, gender, BMI, TG, TC, HDL-C, FPG, ALT, AST, heart rate, smoking, family history of diabetes, and alcohol consumption at baseline in Model 3. The significance remained in subgroups of women, <45 years, ≥45 years, BMI ≥ 24, with fatty liver disease, without fatty liver disease and normotension. Comparing with the largest decrease group of NLR (∆NLR < −0.32), the risk of T2DM increased for −0.003 ≤ ∆NLR < 0.31 (HR 1.17, 95% CI 1.01–1.36) and ∆NLR ≥ 0.31 (HR 1.23, 95% CI 1.06–1.43). Higher PLR could reduce the risk of T2DM. Larger increase of NLR could increase T2DM risk. [ABSTRACT FROM AUTHOR]

This study aimed to reveal the underlying mechanisms of the differences in viscoelasticity and digestibility between mung bean starch (MBS) and proso millet starch (PMS) from the viewpoint of starch fine molecular structure. The contents of amylopectin B2 chains (14.94–15.09 %), amylopectin B3 chains (14.48–15.07 %) and amylose long chains (183.55–198.84) in MBS were significantly higher than PMS (10.45–10.76 %, 12.48–14.07 % and 70.59–88.03, respectively). MBS with higher amylose content (AC, 28.45–31.80 %) not only exhibited a lower weight-average molar mass (91,750.65–128,120.44 kDa) and R 1047/1022 (1.1520–1.1904), but also was significantly lower than PMS in relative crystallinity (15.22–23.18 %, p < 0.05). MBS displayed a higher storage modulus (G′) and loss modulus (G′′) than PMS. Although only MBS-1 showed two distinct and discontinuous phases, MBS exhibited a higher resistant starch (RS) content than PMS (31.63–39.23 %), with MBS-3 having the highest RS content (56.15 %). Correlation analysis suggested that the amylopectin chain length distributions and AC played an important role in affecting the crystal structure, viscoelastic properties and in vitro starch digestibility of MBS and PMS. These results will provide a theoretical and scientific basis for the development of starch science and industrial production of low glycemic index starchy food. [Display omitted] • The crystal structure of mung bean starch (MBS) was weaker than proso millet starch (PMS). • High amounts of amylopectin short-chains weakened the viscoelastic properties of PMS. • MBS-1 with the lowest amylose content (AC) and h Am,ii reflected two digestion phases. • MBS reflected lower maximum starch digestibility and higher resistant starch content than PMS. • The amylopectin chain-length distributions and AC are the root cause of these differences. [ABSTRACT FROM AUTHOR]

[Display omitted] • Starch chain length distributions (CLDs) varied among foxtail millet varieties. • Amylopectin (Ap) long chains decreased the digestibility of ungelatinized starch. • Long-term retrograded starch showed a lower digestibility than short-term retrograded. • Abundant amylose (Am) long chains reduced short-term retrograded starch's digestion. • The CLDs of Am and Ap determined the digestibility of long-term retrograded starch. The digestibility of ungelatinized, short-term retrograded and long-term retrograded starch from foxtail millet was investigated and correlated with starch chain length distributions (CLDs). Some variations in starch CLDs of different varieties were obtained. Huangjingu and Zhonggu 9 had higher average chain lengths of debranched starch and lower average chain length ratios of amylopectin and amylose than Dajinmiao and Jigu 168. Compared to ungelatinized starch, retrogradation significantly increased the estimated glycemic index (eGI), whereas significantly decreased the resistant starch (RS). In contrast, long-term retrograded starches have lower eGI (93.33–97.37) and higher RS (8.04–14.55%) than short-term retrograded starch. PCA and correlation analysis showed that amylopectin with higher amounts of long chains and longer long chains contributed to reduced digestibility in ungelatinized starch. Both amylose and amylopectin CLDs were important for the digestibility of retrograded starch. This study helps a better understanding of the interaction of starch CLDs and digestibility during retrogradation. [ABSTRACT FROM AUTHOR]

[Display omitted] • Extrusion treatment altered the structure of Tartary buckwheat protein. • High moisture extrusion decreased protein molecular weight. • Extrusion enhanced solubility, foaming capacity and surface hydrophobicity. • Extrusion at 100 °C resulted in higher disulfide bond content than 70 °C. • Extrusion at 70 °C exhibited higher emulsifying ability and digestibility. Tartary buckwheat is rich in nutrients and its protein supports numerous biological functions. However, the digestibility of Tartary buckwheat protein (TBP) poses a significant limitation owing to its inherent structure. This study aimed to assess the impact of high moisture extrusion (HME, 60 % moisture content) on the structural and physicochemical attributes, as well as the in vitro digestibility of TBP. Our results indicated that TBP exhibited unfolded and amorphous microstructures after HME. The protein molecular weight of TBP decreased after HME, and a greater degradation was observed at 70 °C than 100 °C. In particular, HME at 70 °C caused an almost complete disappearance of bands near 35 kDa compared with HME at 100 °C. In addition, compared with native TBP (NTBP, 44.53 µmol/g protein), TBP subjected to HME at 70 °C showed a lower disulfide bond (SS) content (42.67 µmol/g protein), whereas TBP subjected to HME at 100 °C demonstrated a higher SS content (45.70 µmol/g protein). These changes endowed TBP with good solubility (from 55.96 % to 83.31 % at pH 7), foaming ability (20.00 %–28.57 %), and surface hydrophobicity (8.34–23.07). Furthermore, the emulsifying activity (EA) and in vitro digestibility are closely related to SS content. Notably, extruded TBP (ETBP) obtained at 70 °C exhibited higher EA and digestibility than NTBP, whereas ETBP obtained at 100 °C showed the opposite trend. Consequently, HME (especially at 70 °C) demonstrated significant potential as a processing technique for improving the functional and digestive properties of TBP. [ABSTRACT FROM AUTHOR]

Starch chain-length distributions play an important role in controlling cereal product texture and starch physicochemical properties. Cooked foxtail millet texture and starch physicochemical properties were investigated and correlated with starch chain-length distributions in eight foxtail millet varieties. The average chain lengths of amylopectin and amylose were in the range of DP 24–25 and DP 878–1128, respectively. The percentage of short amylopectin chains (Ap1) was negatively correlated with hardness but positively correlated with adhesiveness and cohesion. Conversely, the amount of amylose intermediate chains was positively correlated with hardness but negatively correlated with adhesiveness and cohesion. Additionally, the amount of amylose long chains was negatively correlated with adhesiveness and chewiness. The relative crystallinity (RC) of starch decreased with reductions in the length of amylopectin short chains in foxtail millet. Pasting properties were mainly influenced by the relative length of amylopectin side chains and the percentage of long amylopectin branches (Ap2). Longer amylopectin long chains resulted in lower gelatinization temperature and enthalpy (ΔH). The amount of starch branched chains had important effects on the gelatinization temperature range (ΔT). These results can provide guidance for breeders and food scientists in the selection of foxtail millet with improved quality properties. [Display omitted] • Foxtail millet generally has long amylopectin chains and short amylose chains. • Foxtail millet varieties with lower hardness have much better palatability. • Higher branching degree of amylopectin chains led to softer cooked foxtail millet. • Starch chain-length distributions were important for its thermal properties. • Starch thermal properties determine the texture of cooked foxtail millet. [ABSTRACT FROM AUTHOR]

Tartary buckwheat is a promising pseudocereal with health benefits. However, native Tartary buckwheat flour (NTBF) cannot satisfy the specific physicochemical properties required for food processing due to its gluten-free character. This study investigated structural and physicochemical properties, the starch digestibility of Tartary buckwheat flour pregelatinized with traditional extrusion processing technology (TEPT), and improved extrusion processing technology (IEPT). TEPT had a higher destructive effect on the starch structure than IEPT. Amorphous flakes and incomplete starch granules were observed in pregelatinized Tartary buckwheat flour (PTBF). After extrusion, the relative crystallinity, endothermic enthalpy, the slowly digested starch (SDS) and resistant starch content decreased by 23.76–70.44%, 48.91–100.00%, 28.43–88.65% and 53.23–78.79%, respectively. However, the amylose molecular weight of branched starches, the degree of gelatinization (DG), the water absorption index (WAI), the starch digestibility, the rapidly digested starch content, and the glycemic index increased by 29.00–119.04%, 26.05–1279.88%, 4.2–188.70%, 9.2–19.96%, 113.04–236.25%, and 25.55–37.00%, respectively. For IEPT, crystallinity decreased with the increase in extrusion temperature and the decrease in feed moisture, whereas the DG and WAI showed a contrary trend. Compared to TEPT (5.05%), PTBF obtained with IEPT retained a higher SDS content (11.28–31.85%). Starch digestion of all samples possessed a combination of sequential and parallel digestion patterns. Correlation analysis suggested that an increase in the destructive effect on the starch structure from IEPT to TEPT was responsible for the changes in physicochemical properties and improvement of in vitro starch digestibility. This study provides a scientific basis for the quality improvement in Tartary buckwheat starchy foods following extrusion. [Display omitted] • Extrusion treatment destroyed the starch structure in Tartary buckwheat flour. • Improved extrusion had a lower destructive effect than traditional extrusion. • Extrusion increased the weight molecular size distributions of amylose. • Extrusion enhanced gelatinization, hydration properties and starch digestibility. • Improved extruded Samples retained higher SDS content than traditional extruded. [ABSTRACT FROM AUTHOR]