cometadata/datacite-titles-descriptions-related-identifiers huggingface dataset:
DOI: 10.6084/m9.figshare.14318593.v1
title: Prolactin acts in the pathway of photoperiod regulating the reproduction of the Striped Hamsters

description: Abstract To study the effects of prolactin (PRL) in pituitary on the reproduction of the Striped Hamsters via the photoperiods. Mature female striped hamsters were raised under various photoperiods to study the differential expression pattern of PRL in pituitary, and prolactin receptor (PRLR) in the hypothalamus, pituitary and ovary. Photoperiods affect the pituitary PRL mRNA level and pituitary, hypothalamus and ovaries PRLR mRNA levels in striped hamsters. Positive correlations of PRL mRNA expression in the pituitary with that of PRLR in hypothalamus and ovaries, and that of GnRH in hypothalamus were determined. The serum concentration of PRL, FSH, LH and GnRH were significantly different among the striped hamsters from different photoperiods. Serum concentration of PRL is positively correlated with that of FSH, LH and GnRH of the striped hamsters. Photoperiod was important environment factor modulating the expression profile of PRL and PRLR in the striped hamsters.
DOI: 10.6084/m9.figshare.14318595
title: Nutrıtıonal characterıstıcs and sensory acceptabılıty of reduced-fat french frıes

description: Abstract The Brazilian food industry and government reached a consensus on progressively reducing the content of industrial trans fatty acids (TFA) in food products due to its health effects. French fries are popular among young people and this study evaluates four brands of frozen pre-fried French fries marketed in Brazil and four brands of French fries from the main fast-food chains in Brazil regarding their fatty acid profile and total fat content. The total fat content of fast-food chain French fries was 14-21g/100 g, with a total TFA content of 0.01-0.14 g/100 g. In turn, the total fat content of frozen pre-fried French fries ranged from 3.3 to 7.4 g/100 g, with a total TFA content of 0.01-0.03 g/100 g. Deep fat frying of these products did not include partially hydrogenated fat. Two most sold pre-fried French fries brands available in Rio de Janeiro city, Brazil were selected and evaluated using air frying cooking method regarding sensory acceptance. Mean acceptance among consumers was 5.7 and 5.1 for brands A and B, respectively. Brand A was further evaluated by children and young people, with mean acceptance of 4.48 and 7.2, respectively, showing good acceptance for pre-fried French fries with reduced fat content.
DOI: 10.6084/m9.figshare.14318596
title: Effect of turning-Q laser in combination with topical Chuangfukang collagen mask to improve facial appearance, greenish brown birthmark area and color depth of patients with facial greenish brown birthmark

description: Abstract To explore the effect of turning-Q laser in combination with topical Chuangfukang collagen mask to improve facial appearance, greenish brown birthmark area and color depth of patients with facial greenish brown birthmark. 130 female patient were selected as the study object. The patients were treated with turning-Q laser treatment instrument 1064 nm, while the control group was treated with water bags for 20 minutes after cold irradiation. In the control group, the cure rate and total effective rate were 52.31% (34/65) and 84.62% (55/65), respectively, which were 67.69% (44/65) and 95.38% (62/65) (all P &lt; 0.05). In the first week after treatment, the reduction rate (more than 80%) of the area of facial greenish brown birthmark in the experimental group was significantly more than that in the control group (P &lt; 0.05). In six months after the treatment, only one case of dry desquamation occurred in the experimental group; three cases of dry desquamation, three cases of pruritus and two cases of rubella occurred in the control group. The application of turning-Q laser in combination with topical Chuangfukang collagen mask in the treatment of facial greenish brown birthmark can significantly improve the clinical efficacy and the facial appearance.
DOI: 10.6084/m9.figshare.14318596.v1
title: Effect of turning-Q laser in combination with topical Chuangfukang collagen mask to improve facial appearance, greenish brown birthmark area and color depth of patients with facial greenish brown birthmark

description: Abstract To explore the effect of turning-Q laser in combination with topical Chuangfukang collagen mask to improve facial appearance, greenish brown birthmark area and color depth of patients with facial greenish brown birthmark. 130 female patient were selected as the study object. The patients were treated with turning-Q laser treatment instrument 1064 nm, while the control group was treated with water bags for 20 minutes after cold irradiation. In the control group, the cure rate and total effective rate were 52.31% (34/65) and 84.62% (55/65), respectively, which were 67.69% (44/65) and 95.38% (62/65) (all P &lt; 0.05). In the first week after treatment, the reduction rate (more than 80%) of the area of facial greenish brown birthmark in the experimental group was significantly more than that in the control group (P &lt; 0.05). In six months after the treatment, only one case of dry desquamation occurred in the experimental group; three cases of dry desquamation, three cases of pruritus and two cases of rubella occurred in the control group. The application of turning-Q laser in combination with topical Chuangfukang collagen mask in the treatment of facial greenish brown birthmark can significantly improve the clinical efficacy and the facial appearance.
DOI: 10.6084/m9.figshare.14318598.v1
title: Chemical and sensory profiles of Peruvian native cocoas and chocolates from the Bagua and Quillabamba regions

description: Abstract Peru is home to six of the main genetic clusters of cocoa (Theobroma cacao L.) and is an important exporter of fine-flavor cocoa varieties. Two varieties of Peruvian native cocoa, in high demand for the fine chocolate market, grow in the regions of Bagua (Amazonas) and Quillabamba (Cusco). The main chemical and organoleptic characteristics of these two varieties were determined. Cocoa pastes and chocolates made with cocoa from these regions were subjected to chemical proximate analysis and determination of fatty acid profile, theobromine, caffeine, total phenolics, total flavonoids, antioxidant activity, and main sensory attributes. A multiple factor analysis (MFA) was applied to the data. Samples from Quillabamba differ from those of Bagua mainly by having a higher fat and lower theobromine content. The main sensory attributes detected for Bagua samples that differ from, those of Quillabamba were fruity, acidic, astringent, and bitter notes.
DOI: 10.6084/m9.figshare.14318595.v1
title: Nutrıtıonal characterıstıcs and sensory acceptabılıty of reduced-fat french frıes

description: Abstract The Brazilian food industry and government reached a consensus on progressively reducing the content of industrial trans fatty acids (TFA) in food products due to its health effects. French fries are popular among young people and this study evaluates four brands of frozen pre-fried French fries marketed in Brazil and four brands of French fries from the main fast-food chains in Brazil regarding their fatty acid profile and total fat content. The total fat content of fast-food chain French fries was 14-21g/100 g, with a total TFA content of 0.01-0.14 g/100 g. In turn, the total fat content of frozen pre-fried French fries ranged from 3.3 to 7.4 g/100 g, with a total TFA content of 0.01-0.03 g/100 g. Deep fat frying of these products did not include partially hydrogenated fat. Two most sold pre-fried French fries brands available in Rio de Janeiro city, Brazil were selected and evaluated using air frying cooking method regarding sensory acceptance. Mean acceptance among consumers was 5.7 and 5.1 for brands A and B, respectively. Brand A was further evaluated by children and young people, with mean acceptance of 4.48 and 7.2, respectively, showing good acceptance for pre-fried French fries with reduced fat content.
DOI: 10.6084/m9.figshare.14318601
title: The relationship between XPD Asp312Asn Polymorphism and esophageal cancer in Chinese population: a meta-analysis

description: Abstract It has been reported that xeroderma pigmentosum group D (XPD) Asp312Asn is related to esophageal cancer (EC). Nevertheless, in 12 recent years, some researchers have put forward different points of view. Thus, we aimed to investigate the relation between XPD Asp312Asn polymorphism and the risk of EC in Chinese. Related studies were searched in the databases between the beginning to October 2019. An OR with 14 the corresponding 95% CI was carried out to appraise the relevance. There were 8 studies with 2553 esophageal cancer cases and 3091 controls in 15 this meta-analysis. Due to no heterogeneities among the selected studies of all the four genetic models, fxed-effect model was used in each genotype. There was not significant relationship between XPD Asp312Asn polymorphism and EC in overall analyses by pooled ORs and subgroup analyses stratified by geographic area and source of controls. In conclusion, there may be not association between XPD Asp312Asn polymorphism and EC in Chinese populations. Further studies about other ethnic groups are needed to confirm this conclusion.
DOI: 10.6084/m9.figshare.14318598
title: Chemical and sensory profiles of Peruvian native cocoas and chocolates from the Bagua and Quillabamba regions

description: Abstract Peru is home to six of the main genetic clusters of cocoa (Theobroma cacao L.) and is an important exporter of fine-flavor cocoa varieties. Two varieties of Peruvian native cocoa, in high demand for the fine chocolate market, grow in the regions of Bagua (Amazonas) and Quillabamba (Cusco). The main chemical and organoleptic characteristics of these two varieties were determined. Cocoa pastes and chocolates made with cocoa from these regions were subjected to chemical proximate analysis and determination of fatty acid profile, theobromine, caffeine, total phenolics, total flavonoids, antioxidant activity, and main sensory attributes. A multiple factor analysis (MFA) was applied to the data. Samples from Quillabamba differ from those of Bagua mainly by having a higher fat and lower theobromine content. The main sensory attributes detected for Bagua samples that differ from, those of Quillabamba were fruity, acidic, astringent, and bitter notes.
DOI: 10.6084/m9.figshare.14318599.v1
title: Comprehensive nursing care after coronary intervention operation

description: Abstract To explore and discuss the clinical effect of postoperative comprehensive nursing care to the patients receiving the coronary intervention operation (CIO). Patients with CIO often have some complications, which needs comprehensive nursing care work. 160 cases of patients receiving the CIO were divided into observation group and control group, with 80 patients included in each group; the patients from the observation group received the postoperative comprehensive nursing care, the patients from the control group received the usual nursing care. The patients from the observation group after receiving the postoperative comprehensive nursing care had an obviously lower incidence of postoperative complications than those from the control group, and also these patients had a significantly higher satisfaction with the nursing care than those from the control group, and the comparative difference of these two groups was of statistical significance (P &lt; 0.05). The postoperative comprehensive nursing care to the patients receiving CIO could help to effectively reduce the incidence of postoperative complications, enhance the therapeutic effect of patients, improve the patient satisfaction.
DOI: 10.6084/m9.figshare.14318601.v1
title: The relationship between XPD Asp312Asn Polymorphism and esophageal cancer in Chinese population: a meta-analysis

description: Abstract It has been reported that xeroderma pigmentosum group D (XPD) Asp312Asn is related to esophageal cancer (EC). Nevertheless, in 12 recent years, some researchers have put forward different points of view. Thus, we aimed to investigate the relation between XPD Asp312Asn polymorphism and the risk of EC in Chinese. Related studies were searched in the databases between the beginning to October 2019. An OR with 14 the corresponding 95% CI was carried out to appraise the relevance. There were 8 studies with 2553 esophageal cancer cases and 3091 controls in 15 this meta-analysis. Due to no heterogeneities among the selected studies of all the four genetic models, fxed-effect model was used in each genotype. There was not significant relationship between XPD Asp312Asn polymorphism and EC in overall analyses by pooled ORs and subgroup analyses stratified by geographic area and source of controls. In conclusion, there may be not association between XPD Asp312Asn polymorphism and EC in Chinese populations. Further studies about other ethnic groups are needed to confirm this conclusion.
DOI: 10.6084/m9.figshare.14318605
title: Glycemic evaluation of some breads from different countries via in vitro gastrointestinal enzymatic hydrolysis system

description: Abstract Carbohydrates are digested in in vivo gastrointestinal hydrolysis system in the body. To investigate glycemic evaluation of carbohydrate digestion, a lot of in vivo study in the literature, in vitro glycemic study to research postprandial glucose composition with biochemical hydrolysis systems for carbohydrates hasn’t been met. In this study, it was investigated glycemic evaluation by using postprandial glucose after digestion of the bread species from different countries such as the United States, Sweden, and Germany with our constructed biochemical hydrolysis system at in vitro conditions. The assays of GI and GL values of these bread species were carried out with the methods based on spectrophotometric. GI and GL values of American white bread (AWB), Sweden white bread (SWB), German white bread (GWB) were calculated by using Turkish white bread (TWB) as reference carbohydrate. AWB, SWB, and GWB have lower GI values than TWB. GL values were also determined for each bread species by using spectrophotometric biochemical in vitro hydrolysis system because the value indicated for consumption of a foodstuff. TWB had higher GL value than the other bread species. GL values of all bread samples were bigger than 20.
DOI: 10.6084/m9.figshare.14318607
title: Makgeolli - The Traditional Choice of Korean Fermented Beverage from Cereal: An Overview on its Composition and Health Benefits

description: Abstract Food is a very basic survival need for the sustenance of life and it always register its impact along with beverages. Varieties of alcoholic/non-alcoholic beverages were invented globally under the influence of cultural topography, which drastically differ in western and eastern tradition. One such traditional Korean fermented beverage is Makgeolli, which is popularly known as “Korean rice wine” made wholly from rice and other cereal such as wheat, barley, and germinated grains by the process of fermentation using a main natural ingredient Nuruk, an amylase enzyme “source”. The low alcohol content (6-9%) of Makgeolli with antioxidant constituents and benefiacial polyphenols like resveratrol, quercetin etc. endowing an interesting light sparkling tone of prominent astringency. The composition of fresh Makgeolli with significant amounts of lactic acid bacteria such as Lactobacillus, as well as starch, proteins, dietary fibers, free amino acids, vitamin nutrients and bioactive components are considered to be benefial to health, but it should be considered within that frame, since it is still an alcohol. The Makgeolli is considered as a probiotic liquor and claim detonated health benefits, often compared to yoghurt. In this short review, we mainly emphasize the composition of Makgeolli and offer a glimpse to its potential health benefits.
DOI: 10.6084/m9.figshare.14318605.v1
title: Glycemic evaluation of some breads from different countries via in vitro gastrointestinal enzymatic hydrolysis system

description: Abstract Carbohydrates are digested in in vivo gastrointestinal hydrolysis system in the body. To investigate glycemic evaluation of carbohydrate digestion, a lot of in vivo study in the literature, in vitro glycemic study to research postprandial glucose composition with biochemical hydrolysis systems for carbohydrates hasn’t been met. In this study, it was investigated glycemic evaluation by using postprandial glucose after digestion of the bread species from different countries such as the United States, Sweden, and Germany with our constructed biochemical hydrolysis system at in vitro conditions. The assays of GI and GL values of these bread species were carried out with the methods based on spectrophotometric. GI and GL values of American white bread (AWB), Sweden white bread (SWB), German white bread (GWB) were calculated by using Turkish white bread (TWB) as reference carbohydrate. AWB, SWB, and GWB have lower GI values than TWB. GL values were also determined for each bread species by using spectrophotometric biochemical in vitro hydrolysis system because the value indicated for consumption of a foodstuff. TWB had higher GL value than the other bread species. GL values of all bread samples were bigger than 20.
DOI: 10.6084/m9.figshare.14318599
title: Comprehensive nursing care after coronary intervention operation

description: Abstract To explore and discuss the clinical effect of postoperative comprehensive nursing care to the patients receiving the coronary intervention operation (CIO). Patients with CIO often have some complications, which needs comprehensive nursing care work. 160 cases of patients receiving the CIO were divided into observation group and control group, with 80 patients included in each group; the patients from the observation group received the postoperative comprehensive nursing care, the patients from the control group received the usual nursing care. The patients from the observation group after receiving the postoperative comprehensive nursing care had an obviously lower incidence of postoperative complications than those from the control group, and also these patients had a significantly higher satisfaction with the nursing care than those from the control group, and the comparative difference of these two groups was of statistical significance (P &lt; 0.05). The postoperative comprehensive nursing care to the patients receiving CIO could help to effectively reduce the incidence of postoperative complications, enhance the therapeutic effect of patients, improve the patient satisfaction.
DOI: 10.6084/m9.figshare.14318608
title: Effects of Lactobacillus used as the starter culture on naturally fermented pickled cabbage

description: Abstract Pickled cabbage is a traditional and typical fermented food, which occurs as a result of fermentation of bacteria that exist in the medium naturally. In this study, the effects of Lactobacillus plantarum, Lactobacillus pentosus and Lactobacillus paraplantarum on the pickled cabbage fermentation were investigated. The physicochemical (total acidity, salt and pH) and microbiological (lactic acid bacteria, total mesophilic aerobic bacteria and yeast-mould) changes that occurred during the fermentation were observed. In addition, the amounts of biogenic amine (BA) and metabolites were determined with HPLC. It was found that the amount of acidity (%) was lower in Lactobacillus samples. Important microbiological changes were observed in the L. plantarum 46 and L. pentosus samples. The total BA amount was found to be the lowest for the sample L. plantarum 61. It was also seen that the BA was less than any poisonous rate affecting the human health. On day 60 of fermentation, the amount of metabolite was maximum in the L. plantarum 61and L. paraplantarum samples. As a result, the total amount of BA was observed to be lowest in the L. plantarum 61 sample inoculated with L. plantarum 61 culture and in the metabolites synthesized highly. It is suggested that the use of such Lactobacillus for the natural pickle process will allows for the production of a tastier and more reliable product, contributing to the food industry.
DOI: 10.6084/m9.figshare.14318610
title: Optimization of antioxidant extraction and characterization of oil obtained by pressing cold from Vitis labrusca seeds

description: Abstract This study aimed to optimize the extraction solvents for Bordo grape (Vitis labrusca) seeds by response surface methodology regarding to the antioxidant activity (AA) and trans-resveratrol content. Fatty acids (FA) and AA of the oil obtained by pressing cold method were also determined. The extraction optimization was determined by the statistical simplex-centroid mixing scheme, enabling the analysis of solvents effects (water, ethanol and acetone) and their mixtures on the responses. AA was performed by DPPH, ABTS and FRAP methods, and by total phenolic compounds and flavonoids. FA were determined by GC and trans-resveratrol by HPLC. The extracts containing ternary fraction of solvents showed greater AA, increasing about 20 times compared to pure solvent. The composition that showed the best response ranged between 45-48% of water, 14-20% of ethanol and 35-38% of acetone for both grape seeds, with polarity ranged from 0.705 to 0.706. The oil from seeds showed high concentrations of PUFA, particularly linoleic acid. The optimized extraction method improved the use of this residue as a potential antioxidant source for food industry.
DOI: 10.6084/m9.figshare.14318610.v1
title: Optimization of antioxidant extraction and characterization of oil obtained by pressing cold from Vitis labrusca seeds

description: Abstract This study aimed to optimize the extraction solvents for Bordo grape (Vitis labrusca) seeds by response surface methodology regarding to the antioxidant activity (AA) and trans-resveratrol content. Fatty acids (FA) and AA of the oil obtained by pressing cold method were also determined. The extraction optimization was determined by the statistical simplex-centroid mixing scheme, enabling the analysis of solvents effects (water, ethanol and acetone) and their mixtures on the responses. AA was performed by DPPH, ABTS and FRAP methods, and by total phenolic compounds and flavonoids. FA were determined by GC and trans-resveratrol by HPLC. The extracts containing ternary fraction of solvents showed greater AA, increasing about 20 times compared to pure solvent. The composition that showed the best response ranged between 45-48% of water, 14-20% of ethanol and 35-38% of acetone for both grape seeds, with polarity ranged from 0.705 to 0.706. The oil from seeds showed high concentrations of PUFA, particularly linoleic acid. The optimized extraction method improved the use of this residue as a potential antioxidant source for food industry.