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Parkinson’s disease (PD) is a ubiquitous brain cell degeneration disease and presents a significant therapeutic challenge. By injecting 6-hydroxydopamine (6-OHDA) into the left medial forebrain bundle, rats were made to exhibit PD-like symptoms and treated by intranasal administration of a low-dose (2 × 105) or high-dose (1 × 106) human neural stem cells (hNSCs). Apomorphine-induced rotation test, stepping test, and open field test were implemented to evaluate the motor behavior and high-performance liquid chromatography was carried out to detect dopamine (DA), 3,4-dihydroxyphenylacetic acid (DOPAC), serotonin, and 5-hydroxyindole-3-acetic acid in the striatum of rats. Animals injected with 6-OHDA showed significant motor function deficits and damaged dopaminergic system compared to the control group, which can be restored by hNSCs treatment. Treatment with hNSCs significantly increased the tyrosine hydroxylase-immunoreactive cell count in the substantia nigra of PD animals. Moreover, the levels of neurotransmitters exhibited a significant decline in the striatum tissue of animals injected with 6-OHDA when compared to that of the control group. However, transplantation of hNSCs significantly elevated the concentration of DA and DOPAC in the injured side of the striatum. Our study offered experimental evidence to support prospects of hNSCs for clinical application as a cell-based therapy for PD.

Objective: To study the effects of microbial nitrification inhibitors on the formation and changes of flavors in air-dried sausages. Methods: Four groups of air-dried sausages were designed: MNI group: 0.05% of microbial nitrosation inhibitors （MNI） were added; MNIP group: 0.05% MNI and an inoculation of PRO-MIX5 commercial starter （Staphylococcus xylose, Lactobacillus sake, and L. plantarum） were added; FBFAP group: fermented beef flavorings and compound antioxidants were added, and the sausages were inoculated with the PRO-MIX5 commercial starter; and CK group: blank control （CK）. The flavor of air-dried sausages was determined by an amino acid analyzer, Heracles iii ultra-fast gas phase electronic nose, electronic tongue and gas chromatography-mass spectrometry （GC-MS）. Results: Glutamate, alanine, taurine and carnosine are the primary free amino acids in the four groups of air-dried sausages. The addition of MNIP promoted the production of fresh amino acids and increased the total amount of free amino acids. Glutamate and alanine, two umami and sweet amino acids, contributed the most to the taste of air-dried sausages, and the four groups of air-dried sausages were primarily umami and sweet. There were differences in flavor and taste among the four groups. The electronic nose and electronic tongue principal component analysis （PCA） could distinguish between them. The flavors and taste of the MNI and MNIP groups were similar, and the taste of FBFAP group and CK were similar. The addition of MNI and MNIP improved the umami of air-dried sausage and reduced its saltiness and bitterness. Ethyl hexanoate and ethyl isovalerate were the characteristic flavors of the MNIP group. Linalool was the characteristic flavor of the MNI group, while decanal and ethyl isovalerate were the characteristic flavors of the FBFAP group. Conclusion: The addition of MNI alone or the synergistic effect of MNI and PRO-MIX5 promotes the formation of flavor in the air-dried sausages, indicating that MNI shows great promise at promoting the formation of flavor in air-dried sausages.

Objective: This study aimed to prepare a zein film from the gliadin in corn-germ pulp and study its process, performance and antioxidant properties. Methods: The corn-germ pulp was used as raw material, and zein was extracted from corn germ pulp by alkali-soluble acid precipitation. A certain amount of ethanol solution was added, and then an appropriate amount of plasticizer and reducing agent was added by using the ultrasonic assist method. After the membrane solution was in a water-bath at room temperature for 30 minutes, the membrane solution was cast into a zein membrane. The influence of the four factors of glycerol addition, ultrasonic time, ethanol concentration and water bath temperature on the water solubility, water vapor transmission rate, and CO2 transmission rate of the zein film were explored, and the best preparation process was obtained. By coating the film-forming liquid on the surface of the pear slices, the anti-oxidation preservation test was performed, and the blank control of the coating film was used to observe the degree of browning on the surface of the pear slices. Results: Through orthogonal experiments, the optimal membrane preparation process was obtained as follows: glycerin addition of 0.3 g/g gliadin, ultrasound time of 5 min, ethanol concentration of 80%, and water bath temperature of 70 ℃. Under the control of these conditions, the water solubility of the zein membrane was 19.75%, with the WVP of 6.13 g·mm/(m2·d·kPa), and the CO2 permeability was 0.21 g/(m2·h), The preparation of protein film liquid from corn germ pulp could significantly reduce the browning speed of pear slices. Conclusion: It is feasible to prepare protein film from corn germ pulp, and the film liquid can play a good antioxidant effect on the preservation of fruits and vegetables.

The aim of our study was to investigate the very high frequency (VHF) ultrasound characteristics of TF, identify features that could assist in the differential diagnosis of TF versus other benign and malignant lesions. Methods: We collected clinical data from 24 patients with histologically confirmed TF between February 2019 and June 2024. We retrospectively analyzed the VHF ultrasound image characteristics of the lesions, including their location, skin layers involved, size, shape, margin, boundary, internal echo characteristics, and blood flow patterns. Results: The VHF ultrasound image features of the 24 TF cases showed that the lesions were located in the epidermis, dermis, and subcutaneous tissue in 8 cases, in the dermis and subcutaneous tissue in 2 cases, and in the deep dermis and subcutaneous tissue in 14 cases. The maximum diameter was approximately 23.3× 8.7 mm. The lesions were mostly regular in shape (75%), with predominantly inhomogeneous low echo (95.8%). Most lesions contained cystic echoes (70.8%), some had short linear strong echoes within (66.6%), and partial posterior echo enhancement was observed in some lesions (41.6%). Half (50%) of the lesions showed peripheral blood flow signals. The consistency analysis of the VHF ultrasound image features showed Kappa values greater than 0.7, indicating good agreement. Conclusion: The VHF ultrasound images of TF exhibit characteristic features. Specifically, the identification of the lesion's location, the involved skin layers, internal echo features, and blood flow patterns offers novel insights that enhance diagnostic accuracy and possesses significant auxiliary value in clinical diagnosis and treatment. This study contributes unique findings to the existing literature, further elucidating the VHF ultrasound characteristics of TF and underscoring its potential in improving clinical practice. [ABSTRACT FROM AUTHOR]