Sous Vide Cook Temperature Alters the Physical Structure and Lipid Bioaccessibility of Beef Longissimus Muscle in TIM-1.

Changes in the physical states, induced with different sous vide cooking temperatures, significantly (P < 0.05) altered lipid bioaccessibility measured in the TNO-simulated gastrointestinal tract model-1 of AAA boneless beef striploin, containing the longissimus lumborum muscle. The denaturation of actin significantly correlates with the total cumulative free fatty acid (FFA) bioaccessibility, whereby the striploin cooked to 60 °C presents the maximum lipid bioaccessibility (15.8 ± 1.0%), rate constant (ka) for FFA hydrolysis (0.087 ± 0.003 min-1), and greatest actin denaturation enthalpy (-0.57 ± 0.06 ΔH). Thus, thermal treatments above 60 °C significantly decrease the kinetics of lipolysis (70 °C = 0.042 ± 0.002 min-1 and 80 °C = 0.047 ± 0.002 min-1) and the resultant total lipid bioaccessibility (70 °C = 8.6 ± 0.7 and 80 °C = 8.3 ± 0.5%). This research highlights the potential to manipulate the physical food structure to alter digestion kinetics, supporting the need to understand supramolecular structures in food and their nutritional outcomes.

The analysis of factors influencing the success of diagnosing salpingemphraxis by x-ray hysterosalpingography.

OBJECTIVE: The factors influencing the diagnosing of salpingemphraxis by X-ray hysterosalpingography (HSG) are identified and summarized, to provide a reference for improving the precision of the diagnosis procedure. PATIENTS AND METHODS: In order to analyze the collected data, the methods of stratified sampling and retrospective analysis were adopted. Two county-level medical units, two medical units in prefecture-level cities and two provincial medical units in our province were chosen. Patients were selected from a group of women diagnosed with infertility and probable salpingemphraxis who were admitted to a hospital for further studies between February 2010 and January 2015. From those, 3 individual cases were selected in each month summing up to a total of 1,080 cases. Surgical processes and results were analyzed to identify the determining factors that lead to a precise diagnosis. RESULTS: The success rate of the surgical procedures had nothing to do with the trauma level of hospitals, instead it is positively correlated with the period of sampling (p < 0.05). The precision of surgeries correlates with the age group of the patients, the selection time bracket of samples, the types of contrast agents used, the location of the salpinx, whether anticholinergic agents are used before operations, the depth of catheter with double-cavity saccule, and the procedures for injecting contrast agents (p < 0.05). On the other hand, the precision of the surgeries has nothing to do with the level of hospitals, the types of X-ray machines used or the types of salpingemphraxis. Through multi-factor regression analysis, it can be seen that the selection time period of samples, the location of the salpinx, whether anticholinergic agents are used before operations, the depth of catheter with double-cavity saccule and the procedures for injecting contrast agents are independent risk factors that determine the precision of the procedure (p < 0.05). CONCLUSIONS: Clinical factors that seem to influence the precision of HSG are proposed based on analysis of a large sample in a small area using a stratified sampling method.