Peliminary exploration on the differential diagnosis between meningioma and schwannoma using contrast-enhanced T1WI flow-sensitive black-blood sequence

IntroductionContrast-enhanced T1WI flow-sensitive black-blood (CE-T1WI FSBB) is a newly developed sequence which had not been widely used for differential diagnosis of brain tumors.MethodsTo quantify the pre-operative imaging features of intratumoral microbleeds and intratumoral vessels using CE-T1WI FSBB scan and study the differences in biological behavior of meningiomas and schwannomas underlying the imaging features. Seventy-three cases of meningiomas and 24 cases of schwannomas confirmed by postoperative pathology were included. Two neuroradiologists independently counted intratumoral vessels and intratumoral microbleeds based on CE-T1WI FSBB images. The vessel density index (VDI) and microbleed density index (MDI) were the number of intratumoral vessels and the number of intratumoral microbleeds divided by the tumor volume, respectively. The consistency test of intratumoral vessel count and intratumoral microbleed count based on CE-T1WI FSBB were summarized using 2-way random intraclass correlation coefficients (ICC). Mann–Whitney U-test and chi-square test were used to determine significant differences between meningiomas and schwannomas, and fibrous meningiomas and epithelial meningiomas. P<0.05 was considered statistically significant.ResultsThe ICC of intratumoral vessels count and intratumoral microbleeds count were 0.89 and 0.99, respectively. There were significant differences in the number of intratumoral microbleeds (P<0.01) and MDI values (P<0.01) between meningiomas and schwannomas. There were no differences in the number of intratumoral vessels (P=0.64), VDI (P=0.17), or tumor volume (P=0.33). There were also differences in the number of intratumoral microbleeds (P<0.01), the MDI value (P<0.01), and the sex of patients (P<0.05) between fibrous meningiomas and epithelial meningiomas.DiscussionCE-T1WI FSBB can be a new technique for differentiating schwannomas from meningiomas, and even different types of meningiomas. Schwannomas have a higher incidence of intratumoral hemorrhage, more intratumoral microbleeds, and higher MDI values than meningiomas, which provides a new basis for preoperative differential diagnosis and treatment decisions

Research Progress on the Effects of Processing Conditions on the Meat Protein Oxidation and Meat Quality

Meat is an important part of the daily human diet, and its quality is essential for consumers' health and taste experience. During the transformation from carcass to meat and meat processing after animal slaughter, many complex biochemical reactions occur, among which protein oxidation plays an important role in the formation of meat quality. Based on the influence of protein oxidation on meat quality, the relationship between protein oxidation and changes in meat quality under factors such as the types of protein oxidation products, processing methods and conditions is summarized in this review, which will provide a theoretical basis for reducing the oxidation of meat protein, and a scientific guidance for practical production

Research Progress in Ferroptosis during Postmortem Aging of Muscle and Its Relationship with the Quality of Fresh Meat

Water-holding capacity, texture and color are important indicators of fresh meat quality. In China, drip loss and textural deterioration of fresh meat are critical problems in the meat industry, causing greater quality loss than that in developed countries. Recently, researchers have identified a series of potential biomarkers for the water-holding capacity and tenderness of meat and have studied the effect of cell apoptosis on meat tenderness. However, the relationship between ferroptosis and fresh meat quality has been researched little. After slaughter, the intramuscular environment alters and ferroptosis occurs, which is characterized by the accumulation of iron, an increase in lipid oxidation and disruption of redox equilibrium. These changes are closely related to meat quality. This paper reviews the characteristics, metabolic pathways and regulatory mechanisms of ferroptosis, and the crosslinks between ferroptosis and other modes of cell death. Moreover, it elaborates on how ferroptosis affects fresh meat quality through iron homeostasis imbalance, redox imbalance and lipoperoxidation. Overall, this review provides deeper insights into the mechanism of meat quality formation during postmortem aging

Differential expression of heat shock protein 90, 70, 60 in chicken muscles postmortem and its relationship with meat quality

Objective The aim of this study was to investigate the expression of heat shock protein (HSP) 90, 70, and 60 in chicken muscles and their possible relationship with quality traits of meat. Methods The breast muscles from one hundred broiler chickens were analyzed for drip loss and other quality parameters, and the levels of heat shock protein (HSP) 90, 70, and 60 were determined by immunoblots. Results Based on the data, chicken breast muscles were segregated into low (drip loss≤5%), intermediate (5%0.05). Conclusion Results of this study suggests that higher levels of HSP90 and HSP60 may be advantageous for maintenance of cell function and reduction of water loss, and they could act as potential indicator for better water holding capacity of meat

Preparation, structure and antimicrobial properties of modified gelatin composite hydrogel from chicken, bovine and porcine lung

In this paper, the reaction process parameters of the hydrogel produced by the modified gelatin from chicken, bovine and porcine lungs with carboxymethyl chitosan (CMCS) and oxidized glucomannan (OKGM) were optimized to produce Schiff base reaction. The results showed the properties of the three composite hydrogels are improved when the value of gelatin/CMCS/OKGM reached 1:2:2. The best modified gelatin/CMCS/OKGM of bovine lung composite hydrogel (COBH) had a gelatin strength of 8.14 N, a swelling rate of 257%, a water evaporation rate of 66.86%, and an antibacterial property of 38.02%. The properties of modified gelatin/CMCS/OKGM of chicken lung composite hydrogel (COCH) were similar to those of COBH. However, the water holding capacity of COCH was higher than that of COBH. The properties of the modified gelatin/CMCS/OKGM for porcine lung composite hydrogel (COPH) were significantly decreased over those of the other two. Therefore, COCH has potential applications in food coating and preservation

Principal Component Analysis and Cluster Analysis for Evaluating Free Amino Acids in Crayfish (Procambarus clarkii) from Different Co-culture Modes

To investigate the difference in the comprehensive quality of free amino acids (FAA) in crayfish meat from different co-culture modes, the FAA composition of crayfish tail meat from three representative co-culture modes in Xinghua city of Jiangsu province was determined, and the contribution of FAA to the taste of crayfish meat was evaluated by computing the taste active value (TAV). Comprehensive evaluation of FAA in crayfish meat was performed using principal component analysis (PCA) and cluster analysis. The results showed that 17 amino acids were found in crayfish meat from each co-culture mode, and the total amount of FAA was 21.80–27.11 mg/g. Arginine (Arg) was the most abundant FAA in all samples, accounting for 55.64%–67.76% of the total FAA, which was much more abundant than the other amino acids. Moreover, Arg contributed the most to the taste of crayfish meat. The TAV of the sweet amino acid alanine (Ala) and the bitter amino acid histidine (His) in crayfish were greater than 1 for all co-culture modes, indicating that both amino acids contributed to the taste of crayfish meat. The TAV of glutamic acid (Glu) as the amino acid with the strongest umami taste was greater than 1 only in crayfish meat from rice-crayfish mode with one-rice and two-crayfish in a field (RC2). Three principal components were extracted for the 17 amino acids, which cumulatively explained 89.937% of the total variance and could reflect the comprehensive information of amino acids in crayfish meat. The results of PCA showed that RC2 ranked first, and crayfish-crab mode (CC1) ranked last. The hierarchical cluster analysis divided crayfish meat from different co-culture modes into three categories. Similar results were obtained by PCA. This study demonstrated that the comprehensive quality of FAA in crayfish from rice-crayfish co-culture mode was better than that in crayfish from the other co-culture modes

MRI-based radiomics and deep learning model construction: non-invasive differentiation of molecular subtypes in primary intracranial diffuse large B-cell lymphoma

Background and purpose: Diffuse large B-cell lymphoma (DLBCL) is subclassified into germinal center B-cell-like (GCB) and non-GCB subtypes, which differ in prognosis and treatment response. However, current distinction still relies on invasive pathological assays. This study developed radiomics and deep-learning models based on multiparametric magnetic resonance imaging (MRI) to non-invasively differentiate the two subtypes preoperatively, thereby reducing dependence on histopathological examination. Methods: This study retrospectively included patients with pathologically confirmed DLBCL diagnosed at Huashan Hospital, Fudan University, and other institutions between March 2013 and December 2024. Using multiparametric MRI data, we developed DLBCL-subtype classification models that combined 4 radiomics-based machine-learning algorithms: support vector machine (SVM), logistic regression (LR), Gaussian process (GP) and Naive Bayes (NB), with 3 deep-learning architectures [densely-connected convolutional networks 121 (DenseNet121), residual network 101 (ResNet101) and EfficientNet-b5]. Additionally, two radiologists with different experience levels independently classified DLBCL on MRI in a blinded fashion. Model and radiologist performance were quantified using the area under the receiver operating characteristic curve (AUC), accuracy (ACC), and F1-score to evaluate their ability to distinguish GCB from non-GCB subtypes. This study was approved by the Ethics Committee of Huashan Hospital of Fudan University (No. KY2024-663), and all patients signed informed consents. Results: A total of 173 patients were enrolled (55 with GCB subtype and 118 with non-GCB subtype). Radiomics and deep learning methods effectively distinguished DLBCL subtypes. Among these, the GP radiomics model (based on T1-CE+T2-FLAIR+ADC sequences) and DenseNet121 deep learning model (based on T1-CE+T2-FLAIR+ADC sequences) demonstrated optimal performance. Both achieved excellent results on the internal validation set (GP: AUC=0.900, ACC=0.896, F1=0.840; DenseNet121: AUC=0.846, ACC=0.854, F1=0.774) and maintained robustness on the external validation set. Furthermore, the classification efficacy of the optimal AI model surpassed that of experienced radiologists (highest physician AUC=0.678). Conclusion: Radiomics and deep-learning models based on multiparametric MRI features can effectively differentiate GCB from non-GCB subtypes of DLBCL. Among them, GP and DenseNet121 exhibit outstanding performance, especially when integrating multi-sequence feature sets for classifying DLBCL subtypes on complex imaging data

Evaluation of antioxidant property of heat shock protein 90 from duck muscle

Objective: The objectives of this study were to investigate the direct antioxidative effect of 90 Kda heat shock protein (Hsp90) obtained from duck muscle.Methods: The interaction of Hsp90 with phospholipids and oxidized phospholipids was studied with surface plasmon resonance (SPR), and their further oxidation in the presence of Hsp90 was evaluated with thiobarbituric acid reactive substances (TBARS) assay. The scavenging effect on the 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azinobis (3-ethylbenzthiazoline-6-sulfonic acid (ABTS) was measured, and the electron paramagnetic resonance (EPR) spectroscopy in combination with 5-tert-Butoxycarbonyl-5-methyl-1-pyrroline-N-oxide and 2-phenyl-4,4,5,5,-tetramethylimidazoline-1-oxyl-3-oxide (PTIO) was utilized to determine the abilities of Hsp90 in scavenging hydroxyl and PTIO radicals.Results: SPR showed Hsp90 could bind with both phospholipids and oxidized phospholipids, and prevent their further oxidation by the TBARS assay. The DPPH and ABTS scavenging activity increased with Hsp90 concentration, and could reach 27% and 20% respectively at the protein concentration of 50 μM. The EPR spectra demonstrated Hsp90 could directly scavenge ·OH and PTIO· radicals.Conclusion: This suggests that Hsp90, a natural antioxidant in meat, may play an important role in cellular defense against oxidative stress, and may have potential use in meat products.</jats:p