The Relative Body Weight Gain From Early to Middle Life Adulthood Associated With Later Life Risk of Diabetes: A Nationwide Cohort Study

AimTo determine the effect of decade-based body weight gain from 20 to 50 years of age on later life diabetes risk.Methods35,611 non-diabetic participants aged ≥ 50 years from a well-defined nationwide cohort were followed up for average of 3.6 years, with cardiovascular diseases and cancers at baseline were excluded. Body weight at 20, 30, 40, and 50 years was reported. The overall 30 years and each 10-year weight gain were calculated from the early and middle life. Cox regression models were used to estimate risks of incident diabetes.ResultsAfter 127,745.26 person-years of follow-up, 2,789 incident diabetes were identified (incidence rate, 2.18%) in 25,289 women (mean weight gain 20-50 years, 7.60 kg) and 10,322 men (7.93 kg). Each 10-kg weight gain over the 30 years was significantly associated with a 39.7% increased risk of incident diabetes (95% confidence interval [CI], 1.33-1.47); weight gain from 20-30 years showed a more prominent effect on the risk of developing diabetes before 60 years than that of after 60 years (Hazard ratio, HR = 1.084, 95% CI [1.049-1.121], P <0.0001 vs. 1.015 [0.975-1.056], P = 0.4643; PInteraction=0.0293). It showed a stable effect of the three 10-year intervals weight gain on risk of diabetes after 60 years (HR=1.055, 1.038, 1.043, respectively, all P < 0.0036).ConclusionsThe early life weight gain showed a more prominent effect on developing diabetes before 60 years than after 60 years; however, each-decade weight gain from 20 to 50 years showed a similar effect on risk developing diabetes after 60 years

Modification effect of changes in cardiometabolic traits in association between kidney stones and cardiovascular events

BackgroundsWhether longitudinal changes in metabolic status influence the effect of kidney stones on cardiovascular disease (CVD) remains unclarified. We investigated the modification effect of status changes in metabolic syndrome (MetS) in the association of kidney stones with risk of incident CVD events.MethodsWe performed a prospective association and interaction study in a nationwide cohort including 129,172 participants aged ≥ 40 years without CVDs at baseline and followed up for an average of 3.8 years. Kidney stones information was collected by using a questionnaire and validated by medical records. The repeated biochemical measurements were performed to ascertain the metabolic status at both baseline and follow-up.Results4,017 incident total CVDs, 1,413 coronary heart diseases (CHDs) and 2,682 strokes were documented and ascertained during follow-up. Kidney stones presence was significantly associated with 44%, 70% and 31% higher risk of CVDs, CHDs and stroke, respectively. The stratified analysis showed significant associations were found in the incident and sustained MetS patients, while no significant associations were found in the non-MetS at both baseline and follow-up subjects or the MetS remission ones, especially in women. For the change status of each single component of the MetS, though the trends were not always the same, the associations with CVD were consistently significant in those with sustained metabolic disorders, except for the sustained high blood glucose group, while the associations were consistently significant in those with incident metabolic disorders except for the incident blood pressure group. We also found a significant association of kidney stone and CVD or CHD risk in the remain normal glucose or triglycerides groups; while the associations were consistently significant in those with incident metabolic disorders except for the incident blood pressure group. We also found a significant association of kidney stone and CVD or CHD risk in the remain normal glucose or triglycerides groups.ConclusionsA history of kidney stones in women with newly developed MetS or long-standing MetS associated with increased risk of CVD. The mechanisms link kidney stones and CVD risk in the metabolic and non-metabolic pathways were warranted for further studies

Association between triglyceride glucose index and breast cancer in 142,184 Chinese adults: findings from the REACTION study

BackgroundThe triglyceride glucose (TyG) index has been associated with an increased risk in breast cancer. However, this association remains unclear among the Chinese population. This study aimed to investigate whether the TyG index is associated with the risk of prevalent breast cancer in Chinese women.MethodsThis cross-sectional study included 142,184 women from the REACTION (Risk Evaluation of Cancers in Chinese Diabetic Individuals: A Longitudinal) Study, which recruited adults aged 40 years or older from 25 centers across mainland China between 2011 and 2012. The TyG index was calculated according to the formula: Ln (fasting triglycerides [mg/dL] × fasting glucose [mg/dL]/2). Multivariable-adjusted logistic regression models were used to evaluate odds ratios (ORs) and 95% confidence intervals (CIs) regarding the associations between the TyG index and breast cancer.ResultsMultivariable-adjusted logistic regression analysis showed that compared with the lowest quartile of the TyG index, the highest quartile of the TyG index was significantly associated with an increased risk of prevalent breast cancer, with an OR (95% CI) of 1.61 (1.19–2.17). In the stratified analysis, the association of each 1 SD increase in the TyG index with risk of prevalent breast cancer was more dominant in individuals with menarche at age 13–17, those who were postmenopausal, those with a history of breastfeeding, and those who had two to four children, with the ORs (95% CIs) of 1.35 (1.09–1.68), 1.27 (1.05–1.54), 1.26 (1.05–1.52), and 1.32 (1.08–1.62), respectively. Moreover, among those without discernible insulin resistance (homeostatic model assessment-insulin resistance [HOMA-IR] ≥2.5), hyperglycemia and dyslipidemia, each 1 SD increase in the TyG index was associated with a 1.36-fold increase in breast cancer risk, with an OR (95% CI) of 2.36 (1.44–3.87).ConclusionThe TyG index is significantly associated with the prevalent breast cancer risk among middle-aged and elderly Chinese women

Three Types Generalized Zn-Heisenberg Ferromagnet Models

By taking values in a commutative subalgebra gln,C, we construct a new generalized Zn-Heisenberg ferromagnet model in (1+1)-dimensions. The corresponding geometrical equivalence between the generalized Zn-Heisenberg ferromagnet model and Zn-mixed derivative nonlinear Schrödinger equation has been investigated. The Lax pairs associated with the generalized systems have been derived. In addition, we construct the generalized Zn-inhomogeneous Heisenberg ferromagnet model and Zn-Ishimori equation in (2+1)-dimensions. We also discuss the integrable properties of the multi-component systems. Meanwhile, the generalized Zn-nonlinear Schrödinger equation, Zn-Davey–Stewartson equation and their Lax representation have been well studied

Effect of Magnetic Field Technology on Preservation Quality of Fresh-cut Apple

[Objectives]The paper was to study the effect of magnetic field technology on physicochemical properties of fresh-cut apple during storage. [Methods]Using fresh-cut apples as materials, magnetic field assisted refrigeration and conventional refrigeration control groups were set up, and the preservation effects of magnetic field assisted refrigeration on fresh-cut apples were tested by measuring the changes of microorganisms and physicochemical indicators. In this experiment, the conditions of magnetic field assisted refrigeration group was set as follows: temperature 4 ℃, magnetic field intensity 5 mT, static magnetic field, and storage for 6 d. [Results]At 6 d post storage, the weight loss rate, total number of colonies and total number of fungi of fresh-cut apples increased; the L*value and hardness showed a downward trend; the soluble solid content first increased and then decreased; and the total acid decreased first and then increased. The above indicators in magnetic field assisted refrigeration group changed more gently than that in conventional refrigeration group. Compared with conventional assisted refrigeration, the weight loss rate of fresh-cut apples treated by magnetic field combined with 4 ℃ refrigeration was reduced by 68.00%; the hardness was increased by 12.23%; the total number of colonies and total number of fungi were reduced by 64.15% and 37.50%; and the L*value did not change much. High content of soluble solids and total acid was maintained. [Conclusions]Magnetic field assisted refrigeration delays quality deterioration of fresh-cut apples during storage, prolongs shelf life, and further improves their edible quality and commodity value

Effect of Magnetic Field Technology on Preservation Quality of Fresh-cut Apple

[Objectives]The paper was to study the effect of magnetic field technology on physicochemical properties of fresh-cut apple during storage. [Methods]Using fresh-cut apples as materials, magnetic field assisted refrigeration and conventional refrigeration control groups were set up, and the preservation effects of magnetic field assisted refrigeration on fresh-cut apples were tested by measuring the changes of microorganisms and physicochemical indicators. In this experiment, the conditions of magnetic field assisted refrigeration group was set as follows: temperature 4 ℃, magnetic field intensity 5 mT, static magnetic field, and storage for 6 d. [Results]At 6 d post storage, the weight loss rate, total number of colonies and total number of fungi of fresh-cut apples increased; the L*value and hardness showed a downward trend; the soluble solid content first increased and then decreased; and the total acid decreased first and then increased. The above indicators in magnetic field assisted refrigeration group changed more gently than that in conventional refrigeration group. Compared with conventional assisted refrigeration, the weight loss rate of fresh-cut apples treated by magnetic field combined with 4 ℃ refrigeration was reduced by 68.00%; the hardness was increased by 12.23%; the total number of colonies and total number of fungi were reduced by 64.15% and 37.50%; and the L*value did not change much. High content of soluble solids and total acid was maintained. [Conclusions]Magnetic field assisted refrigeration delays quality deterioration of fresh-cut apples during storage, prolongs shelf life, and further improves their edible quality and commodity value

Effects of Different Winemaking Yeasts on the Composition of Aroma-Active Compounds and Flavor of the Fermented Jujube Wine

For the winemaking bioprocess of jujube wine, the selection of optimal starter cultures is one of the major concerns before fermentation. In this study, we investigated the effects of different winemaking yeasts on the composition of aroma-active compounds in the fermented jujube wine and identified the principal components that determine the flavor quality. It showed that the starter winemaking yeasts produced a total of 43 aroma-active compounds, of which esters (e.g., ethyl caprylate, ethyl decanoate, ethyl hexanoate, and phenethyl acetate) contribute more to the wine quality attributes, especially for the improvement of the aroma. Moreover, the composition of aroma-active compounds, for example, the ratio of the content of esters and alcohols, exerts a great impact on the flavor quality of jujube wine. Different starter winemaking yeasts resulted in significant differences in the composition (both species and content) of aroma-active compounds, and thus formed different flavors in the jujube wine. Thus, we propose that screening of a desirable starter winemaking yeast is essential before the fermentation of jujube wine at a large scale, and more considerations should be taken into the resulting composition of aroma-active compounds

Inactivation of Endogenous Pectin Methylesterases by Radio Frequency Heating during the Fermentation of Fruit Wines

Pectin methylesterase (PME) is a methyl ester group hydrolytic enzyme of either plant or microbial origin. Importantly, endogenous PMEs in fruits can catalyze the demethoxylation of pectin with a bulk release of methanol, largely impacting the fruit juice and wine industries. Here, we demonstrated radio frequency (RF) heating for inactivation of endogenous PMEs and investigated the relevant mechanisms underpinning enzymatic inactivation. The RF heating curve indicated that the optimal heating rate was achieved at an electrode gap of 90 mm (compared to 100 mm and 110 mm) and that the inactivation rate of the enzyme increases with heating time. RF heating exhibited better effects on enzymatic inactivation than traditional water heating, mainly by changing the secondary structures of PMEs, including α-helix, β-sheet, β-turn, and random coil. Moreover, fluorescence spectroscopy indicated changes in the tertiary structure with a significant increase in fluorescence intensity. Significantly, application of RF heating for inactivation of PMEs resulted in a 1.5-fold decrease in methanol during the fermentation of jujube wine. Collectively, our findings demonstrated an effective approach for inactivating endogenous PMEs during the bioprocesses of fruits

Inactivation of Endogenous Pectin Methylesterases by Radio Frequency Heating during the Fermentation of Fruit Wines

Pectin methylesterase (PME) is a methyl ester group hydrolytic enzyme of either plant or microbial origin. Importantly, endogenous PMEs in fruits can catalyze the demethoxylation of pectin with a bulk release of methanol, largely impacting the fruit juice and wine industries. Here, we demonstrated radio frequency (RF) heating for inactivation of endogenous PMEs and investigated the relevant mechanisms underpinning enzymatic inactivation. The RF heating curve indicated that the optimal heating rate was achieved at an electrode gap of 90 mm (compared to 100 mm and 110 mm) and that the inactivation rate of the enzyme increases with heating time. RF heating exhibited better effects on enzymatic inactivation than traditional water heating, mainly by changing the secondary structures of PMEs, including α-helix, β-sheet, β-turn, and random coil. Moreover, fluorescence spectroscopy indicated changes in the tertiary structure with a significant increase in fluorescence intensity. Significantly, application of RF heating for inactivation of PMEs resulted in a 1.5-fold decrease in methanol during the fermentation of jujube wine. Collectively, our findings demonstrated an effective approach for inactivating endogenous PMEs during the bioprocesses of fruits