Durability Evaluation of Outdoor Scrimbers Fabricated from Superheated Steam-Treated Bamboo Fibrous Mats

With natural texture and high performance, bamboo scrimber is one of the artificial lignocellulosic composites widely used in construction, furniture and other structural applications. However, it is vulnerable to the actions of water, ultraviolet radiation and fungus, which affect its durability, especially in the open. Here, bamboo was treated with superheated steam in an attempt to improve the durability of bamboo scrimbers. The chemical composition, mechanical properties, dimensional stability, aging resistance, decay resistance and anti-mildew properties were investigated at different temperatures (160~200 °C). After superheated steam treatment, the relative contents of holocellulose and α-cellulose in bamboo decreased. The bending strength and short-beam shearing strength slightly decreased as the temperature was raised while the modulus was essentially retained. The aging resistance in terms of thickness swelling rate (≤9.38%) was substantially improved. The decay resistance reached to the level of Grade I and can be dramatically enhanced by elevating temperature. The anti-mildew properties were also improved. To take together, superheated steam treatment remarkably improves the resistance of bamboo scrimbers to water, ultraviolet radiation, rot fungi and mildew with some concomitant reduction in mechanical properties. The results will permit outdoor construction using bamboo scrimbers more resistant to environmental damage

lncRNA PRR34-AS1 promotes HCC development via modulating Wnt/β-catenin pathway by absorbing miR-296-5p and upregulating E2F2 and SOX12

Hepatocellular carcinoma (HCC) belongs to the most frequent cancer with a high death rate worldwide. Thousands of long non-coding RNAs (lncRNAs) have been confirmed to influence the development of human cancers, including HCC. Nevertheless, the biological role of PRR34 antisense RNA 1 (PRR34-AS1) in HCC remains obscure. Here, we observed via quantitative real-time reverse transcriptase polymerase chain reaction (quantitative real-time RT-PCR) that PRR34-AS1 was highly expressed in HCC cells. Functional assays revealed that PRR34-AS1 promoted HCC cell proliferation, migration, invasion, and epithelial-mesenchymal transition (EMT) process in vitro and facilitated tumor growth in vivo. In addition, western blot analysis and TOP Flash/FOP Flash reporter assays verified that PRR34-AS1 stimulated Wnt/β-catenin pathway in HCC cells. Furthermore, RNA immunoprecipitation (RIP), RNA pull-down, and luciferase reporter assays uncovered that PRR34-AS1 sequestered microRNA-296-5p (miR-296-5p) to positively modulate E2F transcription factor 2 (E2F2) and SRY-box transcription factor 12 (SOX12) in HCC cells. Importantly, chromatin immunoprecipitation (ChIP) and luciferase reporter assays uncovered that E2F2 transcriptionally activated PRR34-AS1 in turn. Further, rescue experiments reflected that PRR34-AS1 affected HCC progression through targeting miR-296-5p/E2F2/SOX12/Wnt/β-catenin axis. Our findings found that PRR34-AS1 elicited oncogenic functions in HCC, which indicated that PRR34-AS1 might be a novel therapeutic target for HCC

Impact of Different Frozen Dough Technology on the Quality and Gluten Structure of Steamed Buns

To advance the industrialization production of steamed buns, the current study explored the freeze-stability of unfermented, pre-fermented and par-steamed frozen dough. The results showed that the steamed bun made from unfermented dough with 2.0% yeast, the pre-fermented dough with a pre-fermented time of 30 min and the par-steamed dough with a pre-steamed time of 15 min showed the best sensory properties quality upon frozen storage. The gassing power of un- and pre-fermented dough gradually decreased, and dough with longer pre-fermented time exhibited more evident loss of gassing power. Freeze-induced depolymerization of gluten protein was the least distinct in the par-steamed dough, followed by the pre- and un-fermented dough, which was probably related to the superior freeze stability of glutenin-gliadin macro-crosslinks upon the pre-steaming stage. The surface hydrophobicity of gluten proteins of frozen dough decreased during the initial storage and was enhanced subsequently, which was related with the combined effects of the unfolding and synchronous aggregation induced by freezing and steaming, respectively. Moreover, the surface hydrophobicity of gluten in par-steamed frozen dough and steamed buns was more resistant to frozen storage, which was probably attributed to the established stable structure during the pre-steaming process