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Effect of "Yang-warming and kidney essence-replenishing" herbal paste on cold-related asthma exacerbation 被引量:3
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作者 Binqing Tang Kehua Shi +4 位作者 Xiaoqi Li Hongchang Wang Hong Fang Bidan Xiong Yingen Wu 《Journal of Traditional Chinese Medicine》 SCIE CAS CSCD 2013年第4期468-472,共5页
OBJECTIVE: To observe the effect of "Yang-warming and kidney essence-replenishing" herbal paste on cold-related asthma exacerbation. METHODS: One hundred and fifty one patients with moderate to severe persis... OBJECTIVE: To observe the effect of "Yang-warming and kidney essence-replenishing" herbal paste on cold-related asthma exacerbation. METHODS: One hundred and fifty one patients with moderate to severe persistent asthma were randomly divided into a treatment group (n=74) and a control group (n=69). Both groups were given basic treatment according to the Global Initiative for Asthma scheme. The treatment group was also treated with herbal paste in the winter. The frequency of asthma exacerbation, cold and cold-re-lated asthma exacerbation, scores of the asthma control test (ACT), and kidney-deficiency syndrome during the one-year follow-up in each group were recorded. RESULTS: Compared with the control group, the onset frequencies of catching cold, asthma exacerbation, cold-related asthma exacerbation, and kidney-deficiency syndrome score were significantly reduced. There was no significant difference in scores of ACT between the two groups. CONCLUSION: "Yang-warming and kidney essence-replenishing" herbal paste could reduce cold-related asthma exacerbation. 展开更多
关键词 Yang-warming and kidney essence-replenishing Herbal paste Asthma cold-related asthma exacerbation
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冷鲜滩羊肉微生物菌群代谢物与其关联性分析 被引量:3
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作者 胡倩倩 张同刚 +2 位作者 尤丽琴 罗瑞明 李俊丽 《食品工业科技》 CAS CSCD 北大核心 2017年第8期322-325,355,共5页
本文以冷鲜滩羊肉为研究对象,采用选择性培养基得出了宁夏盐池县冷鲜滩羊肉表面初始菌相构成为假单胞菌、肠杆菌、乳酸菌及热死环丝菌。结合课题组成员使用GC-TOF-MS技术所得的微生物差异代谢物,用主成分分析微生物菌群与其关联性。主... 本文以冷鲜滩羊肉为研究对象,采用选择性培养基得出了宁夏盐池县冷鲜滩羊肉表面初始菌相构成为假单胞菌、肠杆菌、乳酸菌及热死环丝菌。结合课题组成员使用GC-TOF-MS技术所得的微生物差异代谢物,用主成分分析微生物菌群与其关联性。主成分分析的结果表明:与假单胞菌关联程度较大的差异代谢物为D-甘油酸和苯丙氨酸,且代谢物D-甘油酸与苯丙氨酸之间、菌群与代谢物之间均呈现出正相关关系(相关系数矩阵值为正)。而1-磷酸葡萄糖、5'-肌苷酸和乳酸菌关联性较大,且代谢物1-磷酸葡萄糖与5'-肌苷酸之间呈现出正相关关系,而代谢物与菌群呈现出负相关关系(相关系数矩阵值为负)。差异代谢物天冬氨酸、天冬酰胺、乙酰苯胺和核糖与肠杆菌及热死环丝菌菌群相互联系与影响的程度较大,且代谢物天冬酰胺、乙酰苯胺和核糖与菌群之间负相关,而代谢物天冬氨酸与菌群之间正相关;代谢物天冬氨酸与代谢物天冬酰胺、核糖负相关,与乙酰苯胺正相关。本文为揭示菌落变化的内在机制提供理论参考,为冷鲜肉保鲜分子生态学理论构建提供借鉴。 展开更多
关键词 冷鲜滩羊肉 微生物菌群 差异代谢物 关联性
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