3D-printed tissue repair patch combining mechanical support and magnetism for controlled skeletal muscle regeneration

Physical forces,such as magnetic and mechanical stimulation,are known to play a significant role in the regulation of cell response.In the present study,a biomimetic regeneration patch was fabricated using E-jet 3 D printing,which integrates mechanical and magnetic stimulation in a biocompatible"one-pot reaction"strategy when combined with a static magnetic field(SMF).The magneto-based therapeutic regeneration patch induced myoblasts to form aligned and multinucleated myotubes,regulated the expression of myogenic-related genes,and activated the p38αmitogen-activated protein kinase pathway via the initiation of myogenic differentiation.To validate the efficiency of the proposed strategy,the regeneration patch was implanted into mice and exposed to a suitable SMF,which resulted in significantly enhanced in vivo skeletal muscle regeneration.The findings demonstrated that appropriate external physical stimulation provides a suitable biophysical microenvironment that is conducive to tissue regeneration.The method used in the present study represents a promising technique to induce the regeneration of damaged skeletal muscle tis sue.

Effect of sterilization methods on the flavor of cold brew coffee

This research used ultra-fast E-nose,E-tongue and SCA analysis to explore the effects of different sterilization methods(pasteurization,back pressure sterilization,high temperature short-term sterilization,membrane filtration treatment and high pressure processing)on cold brew coffee.The results showed that non-heat sterilization can better maintain the sensory quality of coffee liquid.Back pressure sterilization could reduce the pH value of coffee liquid to 4.65,and decrease the aroma content significantly by 50.5%(p<0.05),while the sourness and bitterness of coffee samples increased,which lowered the sensory quality of coffee.Among the heat sterilization treatments,high temperature short-term sterilization had relatively little effect on the sensory quality of the coffee beverage,and decreased the bitterness of the coffee.Taking sensory quality,nutrients and cost into consideration,it is suggested that high temperature short time sterilization is a prefered method.Thus,the results of this research provided a theoretical basis for the selection of sterilization method for cold brew coffee.