Transversely Sectioned Mini-Punch Grafting: A Novel Technique for Effective Treatment of Hairline Vitiligo.

Objective: Hairline vitiligo is a special area. Hairy areas within the hairline often require repigmentation and regrowing hair shafts. The face and forehead outside the hairline do not require regrowing hair shafts, only repigmentation. To tackle this issue, we modified the conventional mini-punch grafting with a combined application of mini-punch grafting and follicular hair transplant. Methods: Five patients with localized hairline stable vitiligo aged 26-32 years old had a history of nonsurgical treatments for at least 3 months and without progress. The grafts were transversely sectioned. The intact half follicles were preserved below the cross-section. Sectioned grafts were placed into the chambers for transplanting with forceps. Results: The treatment using transversely sectioned mini-punch grafting with the patient was performed for all five patients, and the results were satisfactory. In the area of the forehead outside the hairline with the sectioned mini-punch grafting above the cross-section, hair loss and repigmentation were observed. In the area of the hairy areas within the hairline, growing hair shafts and repigmentation were observed, without hair loss. Conclusion: Our report can help to manage hairline vitiligo or hairy areas vitiligo. This method can be considered a potential method for the treatment of hairline vitiligo, thus providing a simple solution to complex problems.

Effect of rice protein on the gelatinization and retrogradation properties of rice starch.

In this study, rice starch (RS) was mixed with varying amounts of rice protein (RP; 0 % to 16 %) to explore the effects of protein on the gelatinization and retrogradation of starch during storage. The increased RP addition decreased the viscosity and gelatinization enthalpy of the mixtures but caused an upward trend in the gelatinization temperature, indicating that protein hampers the process of starch gelatinization. Furthermore, RP addition reduced gel hardness, decreased retrogradation enthalpy and crystallization rate constant, but increased Avrami exponent upon RS retrogradation. RP addition also facilitated the mobility of water molecules, weakened the conversion from bound water to free water in the gels, and moderately increased the uniformity and thickness of gel shape. In summary, RP had a dose-dependent effect on the gelatinization and retrogradation behavior of RS, although the anti-retrogradation concentration effect strongly weakened at protein levels exceeding 12 %. It is noteworthy, that excessive RP addition resulted in disulfide bond formation, which increased gel strength and network structure but reduced the ability of RP to facilitate water molecule mobility and restrict water migration, ultimately reducing its anti-retrogradation capability. This phenomenon can be partially attributed to spontaneous protein-protein interaction caused by excessive protein addition, replacing the starch-protein interaction.

Effect of different types of oil intake on the blood index and the intestinal flora of rats.

Dietary fat is an important part of human diet and has a close relationship with human health. However, it is still unclear how gut microbiota in adolescent responds to dietary fats at a normal dose. In this study, fat-free group (BC) was used as blank control group, we explored blood index and gut microbiota structure in growing rat(aged 1 months) after feeding a normal dose of 16.9% stewed lard(SL), refined lard(RL), fish oil(FO) and soybean oil(SO) for 6 weeks, respectively. The results showed that compared with RL group, SL group showed reduced fasting blood sugar and blood lipid levels and improved nutrient absorption capacity of the intestine. The blood indexes of glucose (Glu), total cholesterol (TC) and total triglyceride (TG) in FO treatment group were relatively low. The abundance of Bacteroidetes in the BC group decreased, and the abundance of Firmicutes increased. The Firmicutes/Bacteroidetes ratio of the FO group was relatively low, and the Firmicutes/Bacteroidetes ratio of the SL group and the SO group was lower than that of the RL group. The abundance of Bacteroidaceae in the SL group was increased. Research results showed that fat-free diets will increase the risk of obesity to a certain extent; compared with refined lard, stewed lard, soybean oil and fish oil can reduce the risk of obesity to a certain extent. The present study could find that the addition and types of dietary fat will affect the abundance and diversity of rat intestinal flora, and provide some information for nutritional evaluation about these dietary lipids.

Hong-Ou-Mandel Interference between Two Hyperentangled Photons Enables Observation of Symmetric and Antisymmetric Particle Exchange Phases.

Two-photon Hong-Ou-Mandel (HOM) interference is a fundamental quantum effect with no classical counterpart. The existing research on two-photon interference was mainly limited in one degree of freedom (DOF); hence, it is still a challenge to realize quantum interference in multiple DOFs. Here, we demonstrate HOM interference between two hyperentangled photons in two DOFs of polarization and orbital angular momentum (OAM) for all 16 hyperentangled Bell states. We observe hyperentangled two-photon interference with a bunching effect for ten symmetric states (nine boson-boson states and one fermion-fermion state) and an antibunching effect for six antisymmetric states (three boson-fermion states and three fermion-boson states). More interestingly, expanding the Hilbert space by introducing an extra DOF for two photons enables one to transfer the unmeasurable external phase in the initial DOF to a measurable internal phase in the expanded two DOFs. We directly measured the symmetric exchange phases being 0.012±0.002, 0.025±0.002, and 0.027±0.002 in radian for the three boson states in OAM and the antisymmetric exchange phase being 0.991π±0.002 in radian for the other fermion state, as theoretical predictions. Our Letter may not only pave the way for more wide applications of quantum interference, but also develop new technologies by expanding Hilbert space in more DOFs.

Effects of Dietary Pork Fat Cooked Using Different Methods on Glucose and Lipid Metabolism, Liver Inflammation and Gut Microbiota in Rats.

Cooking may affect the nutritional value of pork fat, and, nowadays, people have been paying an increasing amount of attention to the method of cooking. In this study, the effects of dietary pork fat cooked using different methods on body metabolism and intestinal microbes were studied in rats. Fat was extracted from pork belly meat cooked using three methods: braising (braising cooking method, BCM), stewing (SCM) and deep fat frying (DCM). The three types of pork fat were added to animal feed, and the effects of each on body weight, glucose and lipid metabolism, liver inflammation and intestinal microbes in rats were compared with the effects of soybean oil-treated feed (SO) and a blank control (BC). Rats in all three groups fed with cooked pork fat exhibited significant increases in body weight compared with the controls across the experimental feeding period. Furthermore, all three types of pork fat led to significant changes in the serum concentrations of triglycerides (TG) and total cholesterol (TC) relative to the controls, with the greatest increases in TG and TC in the BCM and DCM groups, respectively. All three types of pork fat led to significant decreases in serum high-density lipoprotein cholesterol concentrations relative to the controls, with the lowest concentration in the SCM group. All three types of pork fat also led to significant increases in low-density lipoprotein cholesterol concentrations relative to the controls, with the smallest increase in the DCM group. Rats in the SCM group had the highest level of liver fat deposition, followed by those in the BCM, DCM, SO and BC groups. Compared with the controls, the three groups fed with different types of cooked pork fat had significantly lower hepatic expression of nuclear transcription factor kappa B (NF-κB). The expression levels of NF-κB in the DCM and SO groups were significantly lower than those in the other groups. The abundance of Proteobacteria species in the intestines of rats was significantly lower in the BC group than in the other groups fed with cooked pork fat, and the abundance of Bacteroidetes species was significantly lower in the BCM, SCM and DCM groups than in the BC and SO groups. From the changes in the abundance of Firmicutes and Bacteroides, pork fat in the three cooking methods has a certain potential to promote the production of body obesity.

Propagation of the radially polarized Airy vortex beams in uniaxial crystals orthogonal to the optical axis.

We introduce the radially polarized Airy vortex beams (RPAiVBs) and analytically study their propagation in uniaxial crystals orthogonal to the optical axis. We mainly discuss the effects of the vortex and the ratio of the extraordinary index (ne) to the ordinary index (no) on the propagation properties of the RPAiVBs involving the intensity distributions, the maximum intensity, the radiation forces, the trajectory, and the velocity. The RPAiVBs evolve into the beams produced by the x direction electric field (RPAiXVB) and the y direction electric field (RPAiYVB). It is shown that with the increase in the order of the vortex, the maximum intensity and the radiation forces of the RPAiVBs are greatly enhanced; besides, the intensity focusing position of the RPAiVBs is farther. Furthermore, with the ratio of ne to no increasing, the trajectory of the RPAiXVBs is farther from x=0 mm, and the acceleration is bigger in the x-z plane, but they are opposite in the y-z plane.