Mechanism of Huanglian Detoxification Soup Relieving Postherpetic Neuralgia by Enhancing IL-2 Levels in Rats

[Objectives]To explore the mechanism of Huanglian detoxification soup improving pain behavior by affecting serum IL-2 levels in postherpetic neuralgia(post herpes neuralgia,PHN)model rats.[Methods]20 PHN rats were randomly divided into model group(PHN group)and detoxification decoction group(n=10).In the group,10%Huanglian detoxification soup(0.4 mL/0.1 kg)was given once in the morning and evening for 14 d.The PHN group was filled with an equal volume of 0.9%sodium chloride solution.Tail vein serum inflammatory factor interleukin-2(IL-2),IL-βand IL-6 levels were measured using ELISA kits at 7 and 21 d.[Results]IL-2 increased at 14 and 21 d in IL group,while IL-βand IL-6 decreased compared with the PHN group(P<0.05).[Conclusions]Huanglian detoxification soup may raise IL-2 levels after VZV infection to promote the differentiation of cells of the immune system,so as to relieve the pain caused by IL-βand IL-6 inflammatory factors.

Current Status of Clinical Application and Basic Research on Draba nemerosa Hebecarpa Jujube Lung-Diarrhoea Soup

The clinical application and basic research of Draba nemerosa Hebecarpa jujube diarrhoea lung soup focus on respiratory diseases and circulatory diseases, and its clinical application is more compared with the basic research, and Draba nemerosa Hebecarpa jujube diarrhoea lung soup is mostly used in the form of “Draba nemerosa Hebecarpa Hebecarpa jujube diarrhoea lung soup with additional subtractions or other formulas combining Draba nemerosa Hebecarpa Hebecarpa Hebecarpa jujube diarrhoea lung soup” in the clinical application. This article will focus on the main mechanisms of Draba nemerosa Hebecarpa jujube diarrhoea lung soup and its main components in the treatment of respiratory and circulatory diseases, and will give a review of the basic research on Draba nemerosa Hebecarpa Hebecarpa jujube diarrhoea lung soup as follows.

Formation mechanisms of ethyl acetate and organic acids in Kluyveromyces marxianus L1-1 in Chinese acid rice soup

This study aims to explore the formation mechanism of ethyl acetate and organic acids in acid rice soup(rice-acid soup)inoculated with Kluyveromyces marxianus L1-1 through the complementary analysis of transcriptome and proteome.The quantity of K.marxianus L1-1 varied significantly in the fermentation process of rice-acid soup and the first and third days were the two key turning points in the growth phase of K.marxianus L1-1.Importantly,the concentrations of ethyl acetate,ethanol,acetic acid,and L-lactic acid increased from day 1 to day 3.At least 4231 genes and 2937 proteins were identified and 610 differentially expressed proteins were annotated to 30 Kyoto Encyclopedia of Genes and Genomes(KEGG)pathways based on the analysis results of transcriptome and proteome.The key genes and proteins including up-regulated alcohol dehydrogenase family,alcohol O-acetyltransferase,acetyl-CoA C-acetyltransferase,acyl-coenzyme A thioester hydrolase,and down-regulated aldehyde dehydrogenase family were involved in glycolysis/gluconeogenesis pathways,starch and sucrose metabolism pathways,amino sugar and nucleotide sugar metabolism pathways,tricarboxylic acid(TCA)cycle,and pyruvate metabolism pathways,thus promoting the formation of ethyl acetate,organic acids,alcohols,and other esters.Our results revealed the formation mechanisms of ethyl acetate and organic acids in rice-acid soup inoculated with K.marxianus L1-1.

Bai Hu Ren Shen Soup promotes autophagy in the pancreas tissue of diabetic rats by increasing the level of autophagy protein LC3 and decreasing the level of autophagy protein p62

Objective:To investigate the therapeutic effect of Bai Hu Ren Shen Soup(BHRSS)on type 2 diabetes mellitus(T2DM)rats and explore whether its therapeutic effect is achieved by promoting autophagy in the pancreas tissue of T2DM rats.Methods:Thirty male standard deviation rats were equally divided into normal control group,T2DM group and BHRSS group.Firstly,the therapeutic effect of BHRSS on T2DM was evaluated by biochemical indices in serum and pathological changes in the pancreas tissue of rats in each group after modeling and medication.Then,the levels of microtubule-associated protein 1 light chain 3(LC3)protein and p62 protein in the pancreas tissue of rats in each group after BHRSS intervention were detected by Western blot.Results:BHRSS intervention significantly reduced the levels of blood sugar,liver and kidney function,and other related biochemical indices in the serum of T2DM rats,and effectively improved the pathological changes in the pancreas tissue of T2DM rats.In addition,Western blot results showed that the expression levels of autophagy-related protein LC3 protein in the pancreas tissue of rats were increased,and the expression level of p62 protein was decreased after BHRSS intervention.Conclusion:BHRSS has a clear therapeutic effect on T2DM model rats,which may be related to that increase of autophagy protein LC3 and the decrease of p62 protein level in the pancreas tissue.

Oil Tea Soup Formula Optimization Based on Orthogonal Test and Fuzzy Mathematics Sensory Evaluation

The aim of this study is to optimize the formula of oil soup, which was one of traditional food of Guangxi province, south China. Tea leaves, bone soup, beans and other minor ingredients in the formula of oil tea soup are selected as the research objects. The sensory evaluation factors such as flavor, taste, color, aroma were selected to optimize the formula of oil tea soup based on orthogonal test and fuzzy mathematics comprehensive evaluation. The results showed the most important factor that affected the quality of the oil tea soup was tea leaves content, followed by the proportion of bone soup, minor ingredient and beans content. The study indicated that the optimal recipe ofoil tea soup was as follow： 0.6% tea, 0.4% beans, and 0.5% other ingredients. The ratio of material to solution of bone soup was 1：5.

Development and Quality Analysis of Protein Enriched Instant Soup Mix

The aim of the study was to develop protein enriched instant fish soup mix and analysis of the quality of various conditions. The study used a mechanical dryer for maintaining a constant air flow and temperature at its drying and dehydration stage. Powder was made after drying. An appropriate composition was used as an indicator. Various compositions like 75%, 65%, 55% and 45% fish powder were used as formulation 0, formulation 1, formulation 2, and formulation 3 respectively. Then these were reconstituted by boiled water for soup mix preparation. The result indicated that mixer 2 was the best composition. The finding suggested that 55% fish powder mix is the best composition for protein enriched instant soup mix. It will help to produce the instant soup mix and an alternative source of various costly animal and plant protein as a value-added material.

The Influence of Full Cream Milk Powder Concentration on the Characteristics of ＂Rasi＂ Instant Cream Soup

＂Rasi＂ （cassava-by product） instant cream soup is a processed food product that is made of a mixture of＂Rasi＂ flour, full cream milk powder, beef broth, and spices that are ready to be consumed after being brewed with boiling water to become a thick solution. Complex bonding of fat in full cream milk powder and amylose in rasi flour causes the formation of a hydrophobic layer around granules, inhibiting water absorption during rehydration. The aim of experiment was to define the appropriate concentration of full cream milk powder, to be used in making ＂Rasi＂ instant cream soup with the best characteristic and the most preferable by panelist. The method used was experimental method with randomize block design with six treatments and four repetitions. The treatments on full cream milk concentration were A （12.5%）, B （15%）, C （17.5%）, D （20%）, E （22.5%） and F （25%）, respectively. ＂Rasi＂ instant cream soup with E treatment （22.5%） gives the best physical and chemical characteristics and organoleptics accepted by panelists, having an average value of rehydration 405, 16%, 575 cP viscocity, 4.74% water, 16.49% fat, 12.01% protein, average value of rendemen about 28.32% and panelist preference value of Rasi cream soup instan＇s colour, taste, flavor, and thickness after rehydration were accepted.

Clinical effect of under the diaphragm by stasis soup combinated with point thread-embedding on infertility patients with obesity-type polycystic ovary syndrome

Objective:To study the clinical effect of under the diaphragm by stasis soup combinated with point thread-embedding on infertility patients with obesity-type polycystic ovary syndrome (PCOS) and evaluate the the rate of ovulation and pregnancy.Method:Selecting 100 infertility patients with obesity-type PCOS, then they were randomly divided into control group (n=80) and observation group (n=80). The control group patients were given metformin+ under the diaphragm by stasis soup, the observation group were given metformin + exenatide + point thread-embedding, they were treated 3 months. Before and after treatment, we observed the changes of body mass index (BMI), waist-to-hipratio (WHR), fasting plasma glucose (FBG), 2-hour postprandial blood glucose (2hPBG), total cholesterol (TC), high-density lipoprotein cholesterol (HDL-C), low-density lipoprotein cholesterol (LDL-C), triglycerides (TG), homeostasis model assessment of insulin resistance (HOMA-IR), fasting plasma insulin (FINS), follicule-stimulating hormone (FSH), luteinizing hormone (LH), LH/FSH, estrogen (E2), and testosterone (T). At last, we assessed the rate of ovulation and pregnancy.Results: After the treatment, the FBG, 2hPBG, TC, LDL-C, TG, BMI, WHR, HOMA-IR, FINS, LH, LH/FSH, E2, and T were lower than before treatment in both groups, and the difference had statistical significance, and the observation group were lower than control group, and the difference had statistical significance;the HDL-C and FSH were higher than before treatment in both groups, and the difference had statistical significance, and the observation group were higher than control group, and the difference had statistical significance. The rate of ovulation and pregnancy in the observation group were higher than control group, and the difference had statistical significance.Conclusions:Under the diaphragm by stasis soup combinated with point thread-embedding can improve the metabolize of carbohydrate and lipid, and the abnormity of sex hormones, through this process, the rate of ovulation and pregnancy can be raised.

Test Case Analysis Application of Jiawei-yinhuo Soup the Treatment of Recurrent Oral Ulceration

Recurrent oral ulceration,which is small but not easy to cure,seriously affects the quality of life of the patients.This paper analyzes professor Wang Xiaoyan's application of Yinhuotanghuacai to treat oral ulcer with floating of yang in deficiency condition,which can significantly improve the clinical symptoms of patients and improve the quality of life of patients.

基于Beautiful Soup爬虫招聘信息查询系统的设计与实现

随着网络数字时代的到来,网络已成为人们获取信息的重要手段,然而因特网是一个信息的海洋,爬虫的出现就解决了在这个浩瀚的海洋中获取招聘信息的问题,为大学生求职就业提供便捷的途径和通道。系统主要是通过Python和网络爬虫来实现从网络中抓取招聘信息并清洗,输入职位、地点信息即可获得全网的招聘信息,从而帮助毕业大学生快速查询高效信息的爬虫系统。

An Analysis of Realistic Style of Chicken Soup with Barley written by the“Angry Young Man”

In the 1950s,the“Angry Young Men”,a literary genre,emerged in Britain,which had a profound impact on the develop⁃ment of English literature.As one of the representative writers of the“Angry Young Men”,Arnold Wesker has created many works reflecting the strong realistic style of this genre.This paper takes Chicken Soup with Barley in the Wesker Trilogy as an example,and focuses on analyzing the distinctive realistic characteristics contained in this work.

Effector mechanism of Yunnan medicine “Yiqi Tongluo soup” in alleviating diabetic peripheral neuropathy by promoting autophagy

Objective:This study aimed to evaluate the effector mechanism of Yiqi Tongluo soup in alleviating diabetic peripheral neuropathy.Methods:Thirty male SD rats were divided into the control group,mode1 group,and Yiqi Tongluo group.Each group consists of 10 rats.Except for the normal group,a high-sugar and high-fat diet combined with streptozocin injection were administered to the groups to constnuct the type 2 diabetes mellitus model.Then,6.48 g/kg of Yiqi Tongluo soup was administered to the Yiqi Tongluo group every day by gavage.An equal volume of physiological saline was administered to the control and model groups every day by gavage.During the experiment,changes in blood glucose and nerve conduction velocity were monitored in all groups.After the experiment,hematoxylin and eosin and luxol fast blue staining were carried out,and morphological changes in the sciatic nerve and myelin sheath in all groups were observed.Western blot was used to observe changes in expression levels of autophagy related proteins,Beclin-1,LC3,and P62.Results:Blood glucose significantly increased,and nerve conduction velocity significantly decreased in the model group.Yiqi Tongluo soup significantly decreased blood glucose level while simultaneously increasing nerve conduction velocity.Hematoxylin and eosin and luxol fast blue myelin sheath staining results showed that Yiqi Tongluo soup could improve sciatic nerve disorder,irregular myelin sheath morphology,and demyelination in type 2 diabetes mellitus rats.Western blot results showed that Beclin-1 and LC3I/LC3I expression levels in the model group significantly decreased,while P62 level significantly increased.Compared with the model group,Beclin-1 and LC3II/LC3I expression levels significantly increased and P62 levels significantly decreased in the Yiqi Tongluo group.Conclusion:Yiqi Tongluo soup can inhibit diabetic peripheral neuropathy by increasing autophagy.

Preparation of Dried Vegetarian Soup Supplemented with Some Legumes

The present work was aimed to prepare dried vegetarian soup supplemented with some legumes. Potatoes, hull-less barley flour, carrot, tomatoes, onion, garlic, salt, black pepper, coriander and cumin (served as F1) were used in combination with lentil, green pea and chickpea to formulate F2, F3, and F4, respectively. Chemical, physical, rheological and sensory evaluation was performed. The results indicated that supplementation with legumes significantly enhanced the nutritional characteristics, where the dried vegetarian soup mixtures had reasonable amounts of the required nutrients particularly, protein, carbohydrates, fats, Fe and Zn with good in vitro protein digestibility and mineral availability. Moisture content and water activity predicted the extended shelf-life and stability of the dried soup mixtures. The four resultant soup samples F1, F2, F3 and F4 had a noticeable viscosity pattern characterized by a non-Newtonian pseudoplastic flow behavior. Supplementation with legumes significantly (p ≤ 0.05) affects taste, color, flavor attributes and overall acceptability of the resultant soup samples. But, it had no significant effect on thickness and appearance. The results clearly demonstrated the usefulness of supplementing the dried vegetarian soup mixtures with legumes to enhance nutritional and technological quality of the resultant soup and lentil was the most valuable addition with the highest acceptability.

Thermal properties of some selected nigerian soups

A preliminary investigation was carried out on the thermal properties of “Ewedu” (Corchorusolitorus), “Ila” (Hibiscus esculentus), “Ogbono” (Irvingia gabonensis) and ” Kuka” (Adansonia digitata) soups, because information on the thermal properties of these soups has not been established. The specific heat capacity, thermal conductivity and thermal diffusivity parameters were determined as a function of their proximate compositions by applying additivity principles. The proximate composition obtained for the soups were: ewedu (moisture content;88.60 ± 0.14%, protein;6.00 ± 0.01%, fat;1.05 ± 0.05%, ash;1.81 ± 0.01%, crude fiber;1.47 ± 0.02%, carbohydrate;1.05 ± 0.04% and energy 34.27 ± 1.89 k/cal/10 g), Ila (moisture content;77.25 ± 0.35%, protein;15.94 ± 0.08%, fat;2.13 ± 0.04%, ash;1.90 ± 0.14%, crude fiber;1.15 ± 0.07%, carbohydrate;1.48 ± 0.11% and energy 87.61 ± 3.31 k/cal/10 g), Ogbono (moisture content;68.87 ± 0.14%, protein;18.70 ± 0.42%, fat;6.12 ± 0.11%, ash;4.55 ± 021%, crude fiber;1.04 ± 0.60%, carbohydrate;1.90 ± 0.01% and energy;133.08 ± 0.60 k/cal/10 g) and Kuka (moisture content;78.54 ± 0.06%, protein;8.80 ± 0.41%, fat;2.29 ± 0.01%, ash;2.09 ± 0.01%, crude fiber;0.88 ± 0.02%, carbohydrate;7.42 ± 0.08% and energy 85.64 ± 0.17 k/cal/10 g). The specific heat capacity, thermal conductivity and thermal diffusivity for the soups were;ewedu (3.851 kJ/ kg/K, 0.530 W/m/K and 1.358 x 10-7 m2/s), Ila (3.554 ± 0.01 kJ/kg/K, 0.483 W/m/K and 1.281 x 10-7 m2/s), ogbono (3.332 kJ/kg/K, 0.447 W/m/K and 1.220 x 10-7 m2/s) and kuka (3.586 kJ/kg/K, 0.494 W/m/K and 1.296 x 10-7 m2/s)respectively. The values obtained for the thermal properties showed that the soups can mildly retain or dissipate heat during canning and freezing.

Shrimp Ball Soup

Press the spring onion and ginger, add 25 grams water, soak for ten minutes, filter and remove the residue.Mince the shrimp meat and add pork fat. Add Shaoxing wine, egg white, spring onion and ginger juice, salt, MSG, and cornstarch, and blend. Slice the ham, and clean the bean sprouts. Put clear stock in a wok and heat.

Dangshen with Astragalus Root Soup

Wash the red dates, astragalus root, and dangshen.Draw the chicken, and wash the lean pork.Add water to the pot, add the chicken and lean pork, bring to the boil, and pour off the water.

Mushroom and Rape Heart Soup

100 grams mushrooms12 rape hearts5 grams salt2 grams MSG20 grams (2 tbsp) cooking oilWash mushrooms and slice. Clean the rape hearts, and cross-cut stem ends.Heat oil in a wok, and stir-fry the rape hearts for the short time it takes till their color changes. Add 750 grams (1 1/2 cups) of water. When boiling, add salt, MSG, and mushroom slices. Bring to the boil once more. Serve.Features: clear and refreshing.Effect: Nourishes the heart and stomach.

Curried Persimmon Soup

3 1/2 pounds (about 6 cups) of Ming Tomb persimmons, skinned1/2 cup of minced onion1 1/2 tablespoon minced fresh ginger1 cup chicken broth (divided into 4 parts)Another 3 cups of chicken broth1 1/2 teaspoons of curry