Robust and fast fat suppression is a challenge in balanced steady-state free precession （SSFP） magnetic resonance imaging. Although single-acquisition phase-sensitive SSFP can provide fat-suppressed images in short ...Robust and fast fat suppression is a challenge in balanced steady-state free precession （SSFP） magnetic resonance imaging. Although single-acquisition phase-sensitive SSFP can provide fat-suppressed images in short scan time, phase errors, especially spatially-dependent phase shift, caused by a variety of factors may result in misplacement of fat and water voxels. In this paper, a novel phase correction algorithm was used to calibrate those phase errors during image reconstruction. This algorithm corrects phase by region growing, employing both the magnitude and the phase information of image pixels. Phantom and in vivo imagings were performed to validate the technique. As a result, excellent fat-suppressed images were acquired by using single-acquisition phase-sensitive SSFP with phase correction.展开更多
Differences in free fatty acid (FFA) compositions between low-fat (LF) and full-fat (FF: whole milk) goat cheeses were evaluated during 3 months at 4oC refrigeration. The two types of cheeses were manufactured using a...Differences in free fatty acid (FFA) compositions between low-fat (LF) and full-fat (FF: whole milk) goat cheeses were evaluated during 3 months at 4oC refrigeration. The two types of cheeses were manufactured using a bulk milk from the mixed herd of Saanen, Alpine, and Nubian goat breeds. LF cheeses were made using LF milk after cream separation. FFAs of all cheeses were extracted in diisoprophyl ether using polypropylene chromatography column, and FFA concentrations were quantified using a gas chromatograph equipped with a fused silica capillary column. Moisture, fat, protein contents (%) and pH of fresh LF and FF cheeses were: 55.1, 52.3;1.30, 25.6;35.7, 22.5;5.40, 5.42, respectively. The FFA contents (mg/g cheese) of fresh FF and LF cheeses prior to storage treatments for C4:0, C6:0, C8:0, C10:0, C12:0, C14:0, C16:0, C18:0, C18:1, and C18:2 were: 0.020, 0.072;0.070, 0.035;0.061, 0.055;0.181, 0.167;0.073, 0.047;0.174, 0.112;0.579, 0.152;0.308, 0.202;0.521, 0.174;and 0.057, 0.026, respectively. The respective FFA to total fatty acid ratios for 0, 1 and 3 months aged FF and LF cheeses were 8.44, 12.4;6.31, 16.91;12.03, 14.19. The LF cheeses generated more FFA than FF cheeses, while actual FFA content in FF cheese was significantly higher than in LF cheese. The FFA contents of LF cheese at 0, 1 and 3 months storage were 48.0, 96.8 and 36.4% of those of FF cheese, respectively. It was concluded LF cheese generated higher amount of FFA than FF cheese, although total FFA content was significantly (P<0.05) lower in LF cheese than in FF cheese.展开更多
In this research,the samples of ice-cream made from control and lactose-free UHT milk were investigated in terms of their physical,chemical and organoleptic properties.The pH of samples varied between 6.28 and 6.36.Th...In this research,the samples of ice-cream made from control and lactose-free UHT milk were investigated in terms of their physical,chemical and organoleptic properties.The pH of samples varied between 6.28 and 6.36.The pH values of samples of cocoa were higher than that of plain samples.The overrun ratio of samples varied between 21.06%and 32.68%.The overrun ratio of lactose-free samples was lower than that of control samples.The melting ratio of samples varied from 0.45 g/min to 0.61 g/min.The fat destabilization index of samples was around 41.06%and 58.01%.The fat destabilization index of plain samples was higher than that of cocoa adding samples.The viscosity of ice cream samples was between 23.21 Pa·s-26.42 Pa·s.The viscosity of lactose-free ice-cream samples was higher than that of control ice-cream samples.The glucose ratio of samples was between 1.20%and 1.60%.The sucrose ratio of lactose-free samples was higher than that of control samples.As the lactose amount of samples of lactose-free plain and cocoa ice-cream were found 0.11%and 0.16%,respectively,the control samples contained lactose at high level as 1.11%and 1.04%.Panelists preferred the cocoa ice-cream to samples of plain ice-cream.展开更多
Objective:To study the effects of social stress(CS)and social stress combined with high-fat diet on fat mobilization as a candidate mechanism for the induction or aggravation of non-alcoholic fatty liver disease(NAFLD...Objective:To study the effects of social stress(CS)and social stress combined with high-fat diet on fat mobilization as a candidate mechanism for the induction or aggravation of non-alcoholic fatty liver disease(NAFLD).Methods:Thirty-two male Wistar rats(250±10 g)were randomly allocated to a blank control group(BC),a high-fat diet group(HFD),a CS group,and a combined CS and high-fat diet group(CS t HFD).Rats were sacrificed and tissues were collected after 8 weeks.Liver and body mass were measured and used to calculate the liver index.Serum aspartate aminotransferase(AST),alanine aminotransferase(ALT),and free fatty acids(FFAs)were measured.Liver sections were examined microscopically after oil red O and hematoxylin and eosin staining.The relative mRNA expression of acetyl-CoA carboxylase(ACCase),hydroxymethylglutaryl coenzyme A(HMG-CoA)reductase in liver,and hormone-sensitive lipase(HSL),and adipose triglyceride lipase(ATGL)in subcutaneous adipose tissue,were measured by real-time PCR.The liver concentrations of triglyceride,reactive oxygen species,and ACCase were measured by ELISA and HSL activity was determined using turbidimetry.Results:NAFLD developed in the CS,HFD,and CS t HFD groups,with the most severe NAFLD being in the CS t HFD group.Serum AST,ALT,and FFA,liver index,and hepatic triglyceride,FFA,and tumor necrosis factor-a were significantly higher in both the CS and CS t HFD groups.However,food intake and ACCase mRNA expression were lower.The mRNA expression of HSL and ATGL in adipose tissue was much higher,and HSL activity was higher in the CS group than in the BC group,and in the CS t HFD group than in the HFD group.Conclusion:We have successfully established two models of stress-induced NAFLD,suggesting stress can induce and aggravate NAFLD by promoting fat mobilization through upregulation of HSL and ATGL.展开更多
Fatty is one of the most important energy storage substances in the human body, and is an important source of energy in motion. It has 10 times bigger storage space than glycogen. Some studies suggest that in low to m...Fatty is one of the most important energy storage substances in the human body, and is an important source of energy in motion. It has 10 times bigger storage space than glycogen. Some studies suggest that in low to moderate intensity aerobic exercise, fat plays an important role providing energy. Especially when the movement lasts for more than 3 ~ 4h, energy provided by fat can account for 70% to 90% of total energy metabolism. Many people use many means and methods in order to increase the proportion of fat oxidation providing for energy in the movement and save glucose consumption in vivo, improving the body＇ s endurance. On the other hand, endurance exercise can burn fat properly, and play an important role to reduce accumulation of body fat, prevent hyperlipidemia and improve lipid levels.展开更多
Background: Western diet, rich in saturated fatty acids and cholesterol, is associated with increased cardiovascular risk. We thus investigated in female mice the influence of this diet on plasma antioxidant status, v...Background: Western diet, rich in saturated fatty acids and cholesterol, is associated with increased cardiovascular risk. We thus investigated in female mice the influence of this diet on plasma antioxidant status, vascular wall thickening and cardiac function. Methods and Results: Adult female C57BL/6J wild type (WT) and LDLR–/– mice were fed a normal diet (ND) or a high-fat diet (HFD) for 17 weeks. HFD induced an increase in plasma lipids and vitamin C (Vit C) levels in both groups but at a much higher level in LDLR–/– and a decrease in plasma ascorbyl free radical levels to Vit C ratio (an endogenous oxidative stress index) in LDLR–/–. We only found a slight decrease in circulating antioxidant status evaluated by the Oxygen Radical Absorbance Capacity (ORAC) assay in WT, but not in LDLR–/–. Echocardiography evidenced an increase in arterial wall thickness in aortic arch at atherosclerosis predilection sites in HFD LDLR–/– as compared to ND LDLR–/– and HFD WT. This result was confirmed by histology. Further-more, histological examination of aortic valves showed an increase in atherosclerotic lesions. Our study, using echocardiography, show that chronic HFD does not induce any major modifications of systolic function in the both mice groups. Conclusions: High-fat intake in mice causes serious disturbances in lipid plasma levels associated to variations of circulating antioxidant status due, at least in part, to an increase in Vit C. At this stage, atherosclerotic lesions, observed in aortic arch and valve, do not impair cardiac function in HFD-fed mice.展开更多
目的:探究江苏省部分地区不同性别成年人脂肪质量随年龄增长的变化情况以及不同年龄段人群体质量指数(body fat index,BMI)和脂肪质量之间的关系。方法:收集2019年9月至2021年2月江苏省南京市、淮安市以及无锡市的体检人群数据,对符合...目的:探究江苏省部分地区不同性别成年人脂肪质量随年龄增长的变化情况以及不同年龄段人群体质量指数(body fat index,BMI)和脂肪质量之间的关系。方法:收集2019年9月至2021年2月江苏省南京市、淮安市以及无锡市的体检人群数据,对符合纳入标准人群进行体格检查和体成分检测,并分析其脂肪质量随年龄变化情况。结果:共收集2115名志愿者的基本信息,排除信息不全者46名,共纳入2069名进行研究分析。30岁以上成年人去脂体质量(fat free mass,FFM)随着年龄的增长呈现下降的趋势;30岁以上成年人的体脂肪量(body fat mass,BFM)、体脂百分比(percentage of body fat,PBF)、腰臀比(waist-hip ratio,WHR)和体脂指数(fat mass index,FMI)随着年龄的增长均呈现上升趋势,BFM、PBF和去脂体质量百分比(percentage of fat free mass,PFFM)在40岁出现显著上升,FFM和去脂体质量指数(fat free mass index,FFMI)在60岁开始出现显著下降。男性FMI在40岁出现显著上升,女性FMI从60岁出现显著上升。全年龄段成年人FFM随着BMI和腰围水平的升高呈上升趋势。结论:随着年龄的增长男性和女性的BFM、PBF和WHR均呈现上升趋势。各年龄段成年男性FFM显著高于女性,女性BFM、FMI、PBF和内脏脂肪面积显著高于男性。全年龄段成年人FFM随着BMI和WHR升高呈上升趋势。展开更多
基金Project partially supported by the National Natural Science Foundation of China (Grant Nos 10527003 and 60672104)the State Key Development Program for Basic Research of China (Grant No 2006CB705700-05)+1 种基金Joint Research Foundation of Beijing Education Committee (Grant No SYS100010401)Beijing Natural Science Foundation (Grant No 3073019)
文摘Robust and fast fat suppression is a challenge in balanced steady-state free precession （SSFP） magnetic resonance imaging. Although single-acquisition phase-sensitive SSFP can provide fat-suppressed images in short scan time, phase errors, especially spatially-dependent phase shift, caused by a variety of factors may result in misplacement of fat and water voxels. In this paper, a novel phase correction algorithm was used to calibrate those phase errors during image reconstruction. This algorithm corrects phase by region growing, employing both the magnitude and the phase information of image pixels. Phantom and in vivo imagings were performed to validate the technique. As a result, excellent fat-suppressed images were acquired by using single-acquisition phase-sensitive SSFP with phase correction.
文摘Differences in free fatty acid (FFA) compositions between low-fat (LF) and full-fat (FF: whole milk) goat cheeses were evaluated during 3 months at 4oC refrigeration. The two types of cheeses were manufactured using a bulk milk from the mixed herd of Saanen, Alpine, and Nubian goat breeds. LF cheeses were made using LF milk after cream separation. FFAs of all cheeses were extracted in diisoprophyl ether using polypropylene chromatography column, and FFA concentrations were quantified using a gas chromatograph equipped with a fused silica capillary column. Moisture, fat, protein contents (%) and pH of fresh LF and FF cheeses were: 55.1, 52.3;1.30, 25.6;35.7, 22.5;5.40, 5.42, respectively. The FFA contents (mg/g cheese) of fresh FF and LF cheeses prior to storage treatments for C4:0, C6:0, C8:0, C10:0, C12:0, C14:0, C16:0, C18:0, C18:1, and C18:2 were: 0.020, 0.072;0.070, 0.035;0.061, 0.055;0.181, 0.167;0.073, 0.047;0.174, 0.112;0.579, 0.152;0.308, 0.202;0.521, 0.174;and 0.057, 0.026, respectively. The respective FFA to total fatty acid ratios for 0, 1 and 3 months aged FF and LF cheeses were 8.44, 12.4;6.31, 16.91;12.03, 14.19. The LF cheeses generated more FFA than FF cheeses, while actual FFA content in FF cheese was significantly higher than in LF cheese. The FFA contents of LF cheese at 0, 1 and 3 months storage were 48.0, 96.8 and 36.4% of those of FF cheese, respectively. It was concluded LF cheese generated higher amount of FFA than FF cheese, although total FFA content was significantly (P<0.05) lower in LF cheese than in FF cheese.
文摘In this research,the samples of ice-cream made from control and lactose-free UHT milk were investigated in terms of their physical,chemical and organoleptic properties.The pH of samples varied between 6.28 and 6.36.The pH values of samples of cocoa were higher than that of plain samples.The overrun ratio of samples varied between 21.06%and 32.68%.The overrun ratio of lactose-free samples was lower than that of control samples.The melting ratio of samples varied from 0.45 g/min to 0.61 g/min.The fat destabilization index of samples was around 41.06%and 58.01%.The fat destabilization index of plain samples was higher than that of cocoa adding samples.The viscosity of ice cream samples was between 23.21 Pa·s-26.42 Pa·s.The viscosity of lactose-free ice-cream samples was higher than that of control ice-cream samples.The glucose ratio of samples was between 1.20%and 1.60%.The sucrose ratio of lactose-free samples was higher than that of control samples.As the lactose amount of samples of lactose-free plain and cocoa ice-cream were found 0.11%and 0.16%,respectively,the control samples contained lactose at high level as 1.11%and 1.04%.Panelists preferred the cocoa ice-cream to samples of plain ice-cream.
基金This work was supported by the National Natural Science Foundation of China Surface Project(81774122)Young Teachers Project of Beijing University of Chinese Medicine(2017-JYB-JS-002)University Level Project of Beijing University of Chinese Medicine(2019-JYB-XS-002).
文摘Objective:To study the effects of social stress(CS)and social stress combined with high-fat diet on fat mobilization as a candidate mechanism for the induction or aggravation of non-alcoholic fatty liver disease(NAFLD).Methods:Thirty-two male Wistar rats(250±10 g)were randomly allocated to a blank control group(BC),a high-fat diet group(HFD),a CS group,and a combined CS and high-fat diet group(CS t HFD).Rats were sacrificed and tissues were collected after 8 weeks.Liver and body mass were measured and used to calculate the liver index.Serum aspartate aminotransferase(AST),alanine aminotransferase(ALT),and free fatty acids(FFAs)were measured.Liver sections were examined microscopically after oil red O and hematoxylin and eosin staining.The relative mRNA expression of acetyl-CoA carboxylase(ACCase),hydroxymethylglutaryl coenzyme A(HMG-CoA)reductase in liver,and hormone-sensitive lipase(HSL),and adipose triglyceride lipase(ATGL)in subcutaneous adipose tissue,were measured by real-time PCR.The liver concentrations of triglyceride,reactive oxygen species,and ACCase were measured by ELISA and HSL activity was determined using turbidimetry.Results:NAFLD developed in the CS,HFD,and CS t HFD groups,with the most severe NAFLD being in the CS t HFD group.Serum AST,ALT,and FFA,liver index,and hepatic triglyceride,FFA,and tumor necrosis factor-a were significantly higher in both the CS and CS t HFD groups.However,food intake and ACCase mRNA expression were lower.The mRNA expression of HSL and ATGL in adipose tissue was much higher,and HSL activity was higher in the CS group than in the BC group,and in the CS t HFD group than in the HFD group.Conclusion:We have successfully established two models of stress-induced NAFLD,suggesting stress can induce and aggravate NAFLD by promoting fat mobilization through upregulation of HSL and ATGL.
文摘Fatty is one of the most important energy storage substances in the human body, and is an important source of energy in motion. It has 10 times bigger storage space than glycogen. Some studies suggest that in low to moderate intensity aerobic exercise, fat plays an important role providing energy. Especially when the movement lasts for more than 3 ~ 4h, energy provided by fat can account for 70% to 90% of total energy metabolism. Many people use many means and methods in order to increase the proportion of fat oxidation providing for energy in the movement and save glucose consumption in vivo, improving the body＇ s endurance. On the other hand, endurance exercise can burn fat properly, and play an important role to reduce accumulation of body fat, prevent hyperlipidemia and improve lipid levels.
文摘Background: Western diet, rich in saturated fatty acids and cholesterol, is associated with increased cardiovascular risk. We thus investigated in female mice the influence of this diet on plasma antioxidant status, vascular wall thickening and cardiac function. Methods and Results: Adult female C57BL/6J wild type (WT) and LDLR–/– mice were fed a normal diet (ND) or a high-fat diet (HFD) for 17 weeks. HFD induced an increase in plasma lipids and vitamin C (Vit C) levels in both groups but at a much higher level in LDLR–/– and a decrease in plasma ascorbyl free radical levels to Vit C ratio (an endogenous oxidative stress index) in LDLR–/–. We only found a slight decrease in circulating antioxidant status evaluated by the Oxygen Radical Absorbance Capacity (ORAC) assay in WT, but not in LDLR–/–. Echocardiography evidenced an increase in arterial wall thickness in aortic arch at atherosclerosis predilection sites in HFD LDLR–/– as compared to ND LDLR–/– and HFD WT. This result was confirmed by histology. Further-more, histological examination of aortic valves showed an increase in atherosclerotic lesions. Our study, using echocardiography, show that chronic HFD does not induce any major modifications of systolic function in the both mice groups. Conclusions: High-fat intake in mice causes serious disturbances in lipid plasma levels associated to variations of circulating antioxidant status due, at least in part, to an increase in Vit C. At this stage, atherosclerotic lesions, observed in aortic arch and valve, do not impair cardiac function in HFD-fed mice.
文摘目的:探究江苏省部分地区不同性别成年人脂肪质量随年龄增长的变化情况以及不同年龄段人群体质量指数(body fat index,BMI)和脂肪质量之间的关系。方法:收集2019年9月至2021年2月江苏省南京市、淮安市以及无锡市的体检人群数据,对符合纳入标准人群进行体格检查和体成分检测,并分析其脂肪质量随年龄变化情况。结果:共收集2115名志愿者的基本信息,排除信息不全者46名,共纳入2069名进行研究分析。30岁以上成年人去脂体质量(fat free mass,FFM)随着年龄的增长呈现下降的趋势;30岁以上成年人的体脂肪量(body fat mass,BFM)、体脂百分比(percentage of body fat,PBF)、腰臀比(waist-hip ratio,WHR)和体脂指数(fat mass index,FMI)随着年龄的增长均呈现上升趋势,BFM、PBF和去脂体质量百分比(percentage of fat free mass,PFFM)在40岁出现显著上升,FFM和去脂体质量指数(fat free mass index,FFMI)在60岁开始出现显著下降。男性FMI在40岁出现显著上升,女性FMI从60岁出现显著上升。全年龄段成年人FFM随着BMI和腰围水平的升高呈上升趋势。结论:随着年龄的增长男性和女性的BFM、PBF和WHR均呈现上升趋势。各年龄段成年男性FFM显著高于女性,女性BFM、FMI、PBF和内脏脂肪面积显著高于男性。全年龄段成年人FFM随着BMI和WHR升高呈上升趋势。
