Effect of sidedness on survival among patients with early-stage colon cancer: a SEER-based propensity score matching analysis.

BACKGROUND: Most previous studies compared survival between left-sided and right-sided colon cancer without adjustment for clinicopathological parameters. We investigated the effect of sidedness on survival among patients with early-stage colon cancer, using a propensity score matching method. METHODS: The 18 registry custom data within the SEER database were used to identify patients who were diagnosed with colon cancer between 2010 and 2014. A propensity score matching analysis was performed using the nearest neighbor method. Survival was estimated using the Kaplan-Meier method. A Cox proportional hazards model was applied to determine the prognostic factors. RESULTS: In the unmatched cohort, 25,094 (35.72%) patients were diagnosed with left-sided colon cancer and 45,156 (64.28%) with right-sided colon cancer. After propensity score matching, each cohort included 5118 patients, and the clinicopathological characteristics were well balanced. In the unmatched cohort, left-sided colon cancer had superior all-cause (χ2=315, P<0.01) and cancer-specific (χ2=43, P<0.01) survival than right-sided tumors. However, in the matched cohort, no difference was observed for all-cause (χ2=0.7, P=0.4) and cancer-specific (χ2=0, P=0.96) survival between left and right colon cancer. The Cox model did not indicate sidedness as a prognostic factor. In the subgroup analysis, stage II right-sided colon cancer had a better survival outcome, while stage III left-sided tumors had a better survival outcome. CONCLUSIONS: After adjusting for clinicopathological characteristics in this study, sidedness showed no impact on survival in early-stage colon cancer. However, sidedness was associated with prognostic differences in stages II and III early-stage colon cancer.

High-sensitivity hybrid MoSe2/AgInGaS quantum dot heterojunction photodetector.

Zero-dimensional (0D)-two-dimensional (2D) hybrid photodetectors have received widespread attention due to their outstanding photoelectric performances. However, these devices with high performances mainly employ quantum dots that contain toxic elements as sensitizing layers, which restricts their practical applications. In this work, we used eco-friendly AgInGaS quantum dots (AIGS-QDs) as a highly light-absorbing layer and molybdenum diselenide (MoSe2) as a charge transfer layer to construct a 0D-2D hybrid photodetector. Notably, we observed that MoSe2 strongly quenches the photoluminescence (PL) of AIGS-QDs and decreases the decay time of PL in the MoSe2/AIGS-QDs heterojunction. The MoSe2/AIGS-QDs hybrid photodetector demonstrates a responsivity of 14.3 A W-1 and a high detectivity of 6.4 × 1011 Jones. Moreover, the detectivity of the hybrid phototransistor is significantly enhanced by more than three times compared with that of the MoSe2 photodetector. Our work suggests that 0D-2D hybrid photodetectors with multiplex I-III-VI QDs provide promising potential for future high-sensitivity photodetectors.

The Texture Change of Chinese Traditional Pig Trotter with Soy Sauce during Stewing Processing: Based on a Thermal Degradation Model of Collagen Fibers.

In order to clarify the influence of the thermal degradation of collagen fibers on the texture profile analysis (TPA) parameters of pig trotter stewed with soy sauce (PTSWSS), TPA (springiness, chewiness, hardness, and gumminess), the secondary structures, the cross-linkage, decorin (DCN) and glycosaminoglycan (GAG) levels, and the histochemical morphology of collagen fibers during the stewing process (0, 30, 60, 120 min) were assessed. The springiness and hardness increased after 30 min of stewing, along with the denaturation of collagen proteins. TPA parameters improved with the prolonged stewing times of 60 and 120 min, along with the ultra-structural dissolution of collagen fibers, and a substantial reduction in cross-linkage, DCN, and GAG levels, and the unfolded triple-helix structure. This study concluded that the TPA parameters of PTSWSS were dependent on the stewing time, and that the improvement in TPA parameters with longer stewing time could primarily be attributed to the thermal degradation of collagen fibers.

The regulation effect of EGCG3''Me phospholipid complex on gut flora of a high-fat diet-induced obesity mouse model.

Despite the remarkable bioactivity, the potential of EGCG3''Me to be fully utilized has not yet been completely elucidated due to its low absorption. It has been reported that phospholipids can act as agents to improve the absorption of antioxidants. Therefore, EGCG3''Me phospholipid complex (EPC) was utilized in this study to investigate its activity on gut flora of an obesity mouse model. After the administration of the complex for 8 weeks, the relative abundance of Bacteroidetes was significantly increased (p < 0.05); meanwhile, the relative abundance of Firmicutes was decreased, suggesting the potential anti-obesity effect of the complex. Furthermore, the expression of Muc2 and Reg3g were directly upregulated by EPC intervention. PRACTICAL APPLICATIONS: Although EGCG3''Me has shown excellent biological benefits, the presence of multiple hydroxyl groups and high polar properties hindered its application. This study indicated the potential of phospholipids in promoting the bioavailability of EGCG3''Me and might contribute to the production of functional food with better tea catechins absorption.

Prooxidant effects of the combination of green tea extract and sodium nitrite for accelerating lipolysis and lipid oxidation in pepperoni during storage.

UNLABELLED: The individual and interactive effects of green tea (GT) extract and sodium nitrite (NT) on lipolysis and lipid oxidation were investigated in pepperoni during processing and storage (4 °C). Pepperoni was treated with GT at concentrations of 0.02%, 0.05%, 0.1%, 0.2%, 0.5%; and NT from 0.003% to 0.015% in increments of 0.003%; and a combination of 0.05% GT and 0.009% NT (GT/NT). The pH, color, residual nitrite, fatty acid (FA), and 2-thiobarbituric acid reactive substances (TBARS) values were measured. The results showed inhibitory effects on TBARS value were concentration dependent. The largest effect was at 0.05% for GT and 0.009% for NT. Adding 0.05% GT significantly decreased (P < 0.05) the TBARS values but did not affect color values during storage. NT (0.009%) was more effective than GT (0.05%) for maintaining lower TBARS values (P < 0.05). Total fatty acids were not affected by 0.05% GT and 0.009% NT treatments. However, adding GT/NT showed a significant prooxidant effect (P < 0.05) in pepperoni, which accelerated lipolysis and lipid oxidation significantly (P < 0.05) during storage, with depletion of nitrite. This suggests that adding GT and an appropriate amount of NT into pepperoni could promote lipolysis and lipid oxidation during storage, as compared to NT alone. PRACTICAL APPLICATION: When using GT extract as an antioxidant in industrial production of pepperoni, the interaction effect with NT should be considered, as it may lead to a prooxidant effect during refrigerated storage.