Influence of different baking temperatures of red kojic rice on the physicochemical properties, antioxidant capacity, and functional components of red starter wine.

BACKGROUND: To improve the quality of red starter wine, this study explored the effects of baking red kojic rice at varying temperatures on the physicochemical characteristics of red starter wine. Baking was predicated on understanding crucial enzyme activities and starch granule structure of red kojic rice at 75, 95, and 105 °C, leading to the production of three red starter wine variants (BHQW1, BHQW2, and BHQW3). RESULTS: The results revealed an increased alcohol (increase 0.50%), total sugar (increase 0.14 g L-1 ), and total acid (increase 0.54 g L-1 ) content in red starter wine fermented using baked red kojic rice compared with the control group (wine fermented with unbaked rice, HQW). Furthermore, both the 105 °C baked red kojic rice and its resulting BHQW3 demonstrated significantly higher red color values than HQW (increase 2.03 U g-1 and 0.15 U mL-1 respectively). The highest lovastatin content was presented in red kojic rice baked at 105 °C and its corresponding fermented wine (1420.63 ± 507.9 µg g-1 and 3368.87 ± 228.16 µg L-1 respectively). Additionally, BHQW groups displayed higher total flavonoids and phenols content than HQW. Regarding antioxidant capacity, all BHQW groups showed stronger overall antioxidant capacity than HQW. The determination of volatile components revealed the highest content of volatile compounds in BHQW2 (2621.19 ± 548.24 µg L-1 ) and significantly higher volatile esters in BHQW1 (254.46 ± 16.63 µg L-1 ). Moreover, 16 volatile compounds were identified only in BHQW groups, including isoamyl caprylate, 2-ethylhexyl alcohol, and benzaldehyde. CONCLUSION: Our findings suggested that the baking technique of red kojic rice could enhance the quality of red starter wine through enhancing antioxidant properties, increasing functional components, and enriching volatile flavor compounds, thus providing a foundation for new techniques in red starter wine production. © 2023 Society of Chemical Industry.

Exogenous ABA promotes aroma biosynthesis of postharvest kiwifruit after low-temperature storage.

MAIN CONCLUSION: Exogenous ABA played a positive role in the accumulation and biosynthesis of aroma components of postharvest kiwifruit after low-temperature storage, especially the esters production during ripening. Low-temperature storage (LTS) generally affects the aroma formation associated with the decrease in aroma quality in kiwifruit. In this work, abscisic acid (ABA) treatment after LTS increased the production of aroma components in postharvest kiwifruit and enhanced the related enzyme activity, especially alcohol acyltransferase (AAT), branched amino acid transaminase (BCAT) and hydroperoxide lyase (HPL). Corresponding to the enzyme activity, the gene expression of AchnAAT, AchnADH, AchnBCAT and AchnHPL was significantly up-regulated by ABA. The principal component analysis further illustrated the differences in aroma components between ABA and the control. The positive correlation of aroma accumulation with the expression levels of AchnPDC and AchnLOX and the enzyme activities of BCAT and pyruvate decarboxylase (PDC) was also revealed by correlation analysis. In addition, the promoter sequences of the key genes involved in aroma biosynthesis contained multiple cis-elements (ABRE and G-box) of ABA-responsive proteins. Combining the transcriptome sequencing data, the promoting role of ABA signaling in the regulation of aroma biosynthesis of postharvest kiwifruit after LTS was discussed. This study would provide a reference for improving aroma quality of postharvest kiwifruit after LTS, as well the molecular mechanism of kiwifruit aroma fading after LTS.

Effect of baking technique for rice wine production and the characteristics of baked rice wine.

BACKGROUND: Driven by the requirement to reduce the emission of wastewater in the brewing process, it is necessary to improve and innovate the fermentation technology of Chinese rice wine. In this study, the baking technique used to brew rice wine was explored. RESULTS: Rice wine was brewed based on baked glutinous rice undergoing different high-temperature stages, designated as baked rice wine (BRW1, BRW2 and BRW3). X-ray diffraction and Fourier transform infrared analysis revealed that baking treatment under 110 °C 0.5 h + 170 °C 30 min relatively changed the crystal properties and short-range molecular order of starch. Compared with the traditional rice wine (RW) from steamed rice, the alcohol content in BRWs was nearly twice that of RW, especially in BRW3. The contents of protein, ascorbic acid and total phenols in BRWs were significantly higher than that in RW. Besides, BRWs presented more abundance in the contents of volatile compounds, free amino acids and certain organic acids, including volatile esters and alcohols and 17 amino acids, which would give rice wine a pleasant aroma and a more comprehensive taste. Furthermore, analysis of the antioxidant capacity indicated a functional difference between RW and BRWs. CONCLUSION: It was feasible to produce rice wine using baked rice. The baking method allowed for several advantages, including the improvement of alcohol yield, fermentation efficiency, new typicality and stronger antioxidant capacity. This work is expected to provide a foundation for related research. © 2021 Society of Chemical Industry.

Case report: Neglected subacute thyroiditis: a case following COVID-19 vaccination.

We report a case of overlooked Subacute Thyroiditis (SAT) potentially induced by the administration of a COVID-19 vaccine. This case prompted a thorough review of the existing literature to elucidate possible mechanisms by which immune responses to the COVID-19 vaccine might precipitate thyroid damage. The primary objective is to enhance the clinical understanding and awareness of SAT among healthcare professionals. Subacute thyroiditis is a prevalent form of self-limiting thyroid disorder characterized by fever, neck pain or tenderness, and palpitations subsequent to viral infection. The development of numerous SARS-CoV-2 vaccines during the COVID-19 pandemic was intended to mitigate the spread of the virus. Nevertheless, there have been documented instances of adverse reactions arising from SARS-CoV-2 vaccines, such as the infrequent occurrence of subacute thyroiditis. While the majority of medical practitioners can discern classic subacute thyroiditis, not all cases exhibit typical characteristics, and not all systematic treatments yield positive responses. In this study, we present a rare case of subacute thyroiditis linked to the administration of the SARS-CoV-2 vaccine. A previously healthy middle-aged female developed fever and sore throat 72 h post-inoculation with the inactivated SARS-CoV-2 vaccine. Initially attributing these symptoms to a common cold, she self-administered ibuprofen, which normalized her body temperature but failed to alleviate persistent sore throat. Suspecting a laryngopharyngeal disorder, she sought treatment from an otolaryngologist. However, the pain persisted, accompanied by intermittent fever over several days. After an endocrinology consultation, despite the absence of typical neck pain, her examination revealed abnormal thyroid function, normal thyroid antibodies, heterogeneous echogenicity on thyroid ultrasonography, and elevated levels of Erythrocyte Sedimentation Rate (ESR) and C-Reactive Protein (CRP). These findings led to a consideration of the diagnosis of SAT. Initially, she was treated with non-steroidal anti-inflammatory drugs (NSAIDs) for her fever, which proved effective, but her neck pain remained uncontrolled. This suggested a poor response to NSAIDs. Consequently, steroid therapy was initiated, after which her symptoms of fever and neck pain rapidly resolved.

Effect of the joint fermentation of pyracantha powder and glutinous rice on the physicochemical characterization and functional evaluation of rice wine.

Pyracantha fortuneana, as a kind of wild plant resource for both medicine and food, has high nutrition and health-care value. This study was to explore the effect of the joint fermentation of pyracantha powder and glutinous rice on the physicochemical and functional characterization of rice wine, aiming to improve the rice wine functional quality. As a result, a light dry rice wine fermented with P. fortuneana (PRW) was obtained using the fermentation technology of the Chinese rice wine. Although the contents of alcohol and protein in PRW were lower compared with the rice wine (RW) without adding pyracantha powder, the contents of sugar, ascorbic acid, total phenols, total flavonoids, and anthocyanins were higher in PRW. The analysis of volatile compounds by GC-IMS showed that the contents of most aldehydes, alcohols, and esters increased in PRW. The quantification of organic acids and phenolic monomers indicated that most of the monomers determined were more abundant in PRW. Besides, the antioxidant capacity of PRW, including the scavenging rate of DPPH• and ABTS+•, was significantly stronger than that of RW. The bacteriostatic effect of the phenolic extracts from PRW was also observed obviously. It was expected to provide an effective way for the comprehensive utilization of P. fortuneana resource by producing a kind of nutritious and healthy pyracantha rice wine.

Study on relationship between bacterial diversity and quality of Huangjiu (Chinese Rice Wine) fermentation.

Huangjiu (Chinese rice wine) is brewed in an open environment, where bacteria play an important role during the fermentation process. In this study, bacterial community structure and composition changes in the fermented mash liquid of mechanized Huangjiu, well-fermented manual Huangjiu (wines of good qualities), and poorly fermented manual Huangjiu (wines of poor qualities: spoilage, high acidity, low alcohol content) in different fermentation stages from Guyuelongshan Shaoxing Huangjiu company were analyzed via metagenomic sequencing. And bacterial metabolic difference was analyzed via gene prediction of metabolic pathway enzymes. The results showed that the bacterial diversity degree was abundant, and the number of bacterial species in every sample was approximately 200-400. Lactic acid bacteria (LAB) dominated the bacterial community of Huangjiu fermentation, and lactobacillus was predominant species in well-fermented Huangjiu while Lactobacillus brevis had an absolute dominance in spoilage Huangjiu. Further, gene prediction revealed that transformation of malate to pyruvate and lactate anabolism was more active in mash liquid of well-fermented manual Huangjiu, while acetate accumulation was stronger in mash liquid of poorly fermented manual Huangjiu, which explained acidity excess reason in poorly fermented Huangjiu at gene level.

Enhanced left atrial reservoir, increased conduit, and weakened booster pump function in hypertensive patients with paroxysmal atrial fibrillation.

The aim of this study was to evaluate whether paroxysmal atrial fibrillation (PAF) has an impact on left atrial (LA) function in hypertensive patients and, if so, to select clinical factors influencing this relationship. Sixty-four essential hypertensive patients with PAF (group EHf) and fifty-five patients without PAF (group EH) were enrolled. Using acoustic quantification, the maximal and minimum LA volume (LAVmax, LAVmin), the LA volume at the end of rapid emptying (EREV), and the LA volume at the onset of atrial emptying (OAEV) were measured. The LA total emptying volume (TE; TE=LAVmax-LAVmin), LA rapid emptying volume (RE; RE=LAVmax-EREV), and left atrial ejection fraction (LAEF)=(OAEV-LAVmin)/OAEVx100% were calculated. LAVmax, LAVmax indexed to body surface area (LAVmaxI), TE and RE were significantly increased in group EHf. LAEF was clearly lower in group EHf than in group EH. The linear regression analysis showed that the frequency and total number of PAF episodes were the factors with the greatest influence on LAVmaxI (r=0.787, p<0.05). TE and frequency of PAF episodes were the most influential factors on RE (r=0.902, p<0.01). These results suggest that the occurrence of PAF in hypertensive patients is associated with enhanced LA reservoir and conduit function and worse booster pump function. The enhancement of LA reservoir function may be related to the frequency and total number of PAF episodes, and the increased LA conduit function may be related to the LA total emptying volume and frequency of PAF episodes.

Assessment of atrial electromechanical coupling and influential factors in nonrheumatic paroxysmal atrial fibrillation.

BACKGROUND: Sequential analysis of atrial electromechanical coupling (P-A) by Doppler tissue imaging (DTI) might provide important insight into the mechanisms of paroxysmal atrial fibrillation (PAF). HYPOTHESIS: The purpose of this study was to evaluate P-A and the dispersion of P-A, and to analyze the influential factors of P-A. METHODS: One hundred and ten patients with PAF and 87 normal controls were enrolled. Using DTI, the time intervals from the beginning of P-wave to the onset of atrioventricular ring motion related to atrial contraction were measured. RESULTS: Atrial electromechanical coupling at the interventricular septum atrioventricular annulus (P-A1), left lateral mitral annulus (P-A2) and right lateral tricuspid annulus (P-A3) in PAF group were significantly longer than those in control (p < 0.001). The difference between P-A2 and P-A1 (T1), P-A2 and P-A3 (T3) in PAF group were greater than those in control before age correction (p < 0.05). The linear regression analysis showed that the duration of PAF episodes and age were the greatest influential factors of P-A1 (r = 0.564). Left atrial anterior-posterior dimension (LAD) and age were the greatest influential factors of P-A2 (r = 0.459). The LAD was the greatest influential factors of T1 and T3 (r = 0.408, 0.542). CONCLUSIONS: The atrial electromechanical coupling was significantly longer and the dispersion of P-A at left lateral mitral annulus was greater in PAF patients. The prolongation of P-A may be related to left atrial enlargement, long episodes of PAF and aging and the dispersion of P-A at left lateral mitral annulus to LAD.

Analysis of bacterial diversity and biogenic amines content during the fermentation processing of stinky tofu.

Fermented foods may confer several benefits to human health and play an important role in a healthy and balanced diet. Stinky tofu is an important traditional fermented soy product in Asia. In this study, a comprehensive analysis of bacterial diversity in terms of rarefaction abundance, rank abundance, alpha diversity, and principal coordinates analysis was conducted using next-generation sequencing. The results obtained were further verified by culture-dependent methods. In addition, eight biogenic amines were also quantified to determine their levels in stinky tofu during conventional production. Our study revealed that lactobacillus was the major lactic acid bacteria throughout the fermentation process. Further, some potentially harmful bacterial belonging to the genera Halomonas and Solobacterium, were also found existing in the stinky tofu. In case of biogenic amines, the concentration of putrescine, cadaverine and histamine finally increased to high levels while spermine disappeared after the fermentation was completed. After the soaking step, putrescine, tryptamine and ß-phenethylamine increased sharply. This work provided an improved understanding of microbes and biogenic amines content associated with the traditionally consumed fermented food. However, there is a need to understand microbial interactions related to biogenic amines during the fermentation, and the origin and survival strategies of two important pathogens detected in our study.

Spoilage potential of psychrotrophic bacteria isolated from raw milk and the thermo-stability of their enzymes.

The storage and transportation of raw milk at low temperatures promote the growth of psychrotrophic bacteria and the production of thermo-stable enzymes, which pose great threats to the quality and shelf-life of dairy products. Though many studies have been carried out on the spoilage potential of psychrotrophic bacteria and the thermo-stabilities of the enzymes they produce, further detailed studies are needed to devise an effective strategy to avoid dairy spoilage. The purpose of this study was to explore the spoilage potential of psychrotrophic bacteria from Chinese raw milk samples at both room temperature (28 °C) and refrigerated temperature (7 °C). Species of Yersinia, Pseudomonas, Serratia, and Chryseobacterium showed high proteolytic activity. The highest proteolytic activity was shown by Yersinia intermedia followed by Pseudomonas fluorescens (d). Lipolytic activity was high in isolates of Acinetobacter, and the highest in Acinetobacter guillouiae. Certain isolates showed positive ß-galactosidase and phospholipase activity. Strains belonging to the same species sometimes showed markedly different phenotypic characteristics. Proteases and lipases produced by psychrotrophic bacteria retained activity after heat treatment at 70, 80, or 90 °C, and proteases appeared to be more heat-stable than lipases. For these reasons, thermo-stable spoilage enzymes produced by a high number of psychrotrophic bacterial isolates from raw milk are of major concern to the dairy industry. The results of this study provide valuable data about the spoilage potential of bacterial strains in raw milk and the thermal resistance of the enzymes they produce.

Predominant yeasts in Chinese traditional sourdough and their influence on aroma formation in Chinese steamed bread.

A total of 105 yeast isolates was obtained from 15 sourdough samples collected from different regions in China and subjected to random amplified polymorphic DNA (RAPD) analysis. Six species were identified including Pichia membranifaciens, which has not previously been reported in Chinese sourdoughs. Different species of yeast were used in single-culture fermentation to make Chinese steamed bread (CSB). The volatiles of the CSB were captured by solid-phase microextraction method, separated and identified by gas chromatography-mass spectrometry. In total, 41 volatile compounds were found in all the steamed breads. All CSBs showed a similar volatile profile; however, significant differences in the quantity of some volatile compounds were seen among the CSB fermented by different yeast species. A partial least squares discriminant analysis showed that the CSBs could be separated by their characteristic volatile profiles. The study suggested that the aromatic properties of CSB are determined by the yeast used.

Apoptosis induction of colorectal cancer cells HTL-9 in vitro by the transformed products of soybean isoflavones by Ganoderma lucidum.

Soybean isoflavones have been one of the potential preventive candidates for antitumor research in recent years. In this paper, we first studied the transformation of soybean isoflavones with the homogenized slurry of Ganoderma lucidum. The resultant transformed products (TSI) contained (703.21±4.35) mg/g of genistein, with transformed rates of 96.63% and 87.82% of daidzein and genistein, respectively, and TSI also could enrich the bioactive metabolites of G. lucidum. The antitumor effects of TSI on human colorectal cancer cell line HTL-9, human breast cancer cell line MCF-7, and human immortalized gastric epithelial cell line GES-1 were also studied. The 3-(4,5-dimethyl-2-thiazolyl)-2,5-diphenyl-2-H-tetrazolium bromide (MTT) assay showed that TSI could dramatically reduce the viability rates of HTL-9 cells and MCF-7 cells without detectable cytotoxicity on GES-1 normal cells when the TSI concentration was lower than 100 µg/ml. With 100 µg/ml of TSI, HTL-9 cells were arrested in the G1 phase, and late-apoptosis was primarily induced, accompanied with partial early-apoptosis. TSI could induce primarily early-apoptosis by arresting cells in the G1 phase of MCF-7 cells. For HTL-9 cells, Western-blot and reverse-transcriptase polymerase chain reaction (RT-PCR) analysis showed that TSI (100 µg/ml) can up-regulate the expression of Bax, Caspase-3, Caspase-8, and cytochrome c (Cyto-c), indicating that TSI could induce cell apoptosis mainly through the mitochondrial pathway. In addition, the expression of p53 was up-regulated, while the expression of Survivin and nuclear factor κB (NF-κB) was down-regulated. All these results showed that TSI could induce apoptosis of HTL-9 cells by the regulation of multiple apoptosis-related genes.

Genotyping of Lactobacillus sanfranciscensis isolates from Chinese traditional sourdoughs by multilocus sequence typing and multiplex RAPD-PCR.

Lactobacillus sanfranciscensis is the predominant lactic acid bacteria (LAB) species in Chinese traditional sourdoughs and conduces to the flavor and rheology properties of Chinese steamed bread, a staple food originated in China over 1500years ago. The aim of this study is to describe the intraspecific diversity of 98 L. sanfranciscensis isolates from 11 Chinese traditional sourdoughs in different regions by multilocus sequence typing (MLST) and multiplex random amplified polymorphic DNA-polymerase chain reaction (multiplex RAPD-PCR). MLST scheme was reduced from six gene fragments (gdh, gyrA, mapA, nox, pgmA and pta) to five (gdh, gyrA, mapA, nox and pta) since the fragment of pgmA displayed only one allele. 10 different sequence types (STs) were revealed by MLST and 6 of them containing 79.8% of the isolates were classified into one clonal complex, demonstrating a close relationship among them. The multiplex-RAPD analysis was performed by employing the combined primers OPL-05+RD1 and divided the 98 L. sanfranciscensis isolates into 6 types with the similarity level of 70%. According to the result, it seems that the genotypic variations of L. sanfranciscensis strains showed by MLST have no relations to geographical origin. MLST seems to have a higher discriminatory power compared with multiplex-RAPD since it produced more groups, but multiplex-RAPD could help to distinguish some strains in the same ST. Hence, an optimal genotypic characterization of L. sanfranciscensis was obtained under the combination of MLST and multiplex-RAPD analysis, targeting different genetic variations.

A study revealing the key aroma compounds of steamed bread made by Chinese traditional sourdough.

Aroma of Chinese steamed bread (CSB) is one of the important parameters that determines the overall quality attributes and consumer acceptance. However, the aroma profile of CSB still remains poorly understood, mainly because of relying on only a single method for aroma extraction in previous studies. Therefore, the objective of this study was to determine the volatile aroma compounds of five different samples of CSB using three different aroma extraction methods, namely solid-phase microextraction (SPME), simultaneous distillation-extraction (SDE), and purge and trap (P&T). All samples showed a unique aroma profile, which could be attributed to their unique microbial consortia. (E)-2-Nonenal and (E,E)-2,4-decadienal were the most prevalent aromatic compounds revealed by SDE, which have not been reported previously, while ethanol and acetic acid proved to be the most dominant compounds by both SPME and P&T. Our approach of combining three different aroma extraction methods provided better insights into the aroma profile of CSB, which had remained largely unknown in previous studies.

Submerged fermentation production and characterization of intracellular triterpenoids from Ganoderma lucidum using HPLC-ESI-MS.

As the main bioactive metabolites of Ganoderma lucidum, triterpenoids have various pharmacological effects. In this paper, the nutritional requirements and culture conditions of a submerged culture of G. lucidum were optimized using the response surface methodology; maximum mycelia biomass and intracellular triterpenoid production reached 1.87 g/100 ml and 93.21 mg/100 ml, respectively, for a culture consisting of wort 4.10% (0.041 g/ml) and yeast extract 1.89% (0.0189 g/ml), pH 5.40. For the first time, we established that wort, which is cheap and abundant, can replace the more commonly used glucose as the sole source of carbohydrate. Using high-performance liquid chromatography-electrospray ionization-mass spectrometry (HPLC-ESI-MS), 10 major ganoderic acids were tentatively identified based on the predominant fragmentation pathways with the elimination of H2O and CO2, as well as cleavage of the D-ring.

Investigation of Microbial Communities of Chinese Sourdoughs Using Culture-Dependent and DGGE Approaches.

UNLABELLED: Sourdough is typically characterized by the complex microbial communities mainly comprising of yeasts and lactic acid bacteria (LAB). The objective of this study was to explore the microbiota of Chinese traditional sourdoughs collected from different areas of China using culture-dependent and denaturing gradient gel electrophoresis (DGGE) methods. A total of 131 yeasts, 2 molds, and 106 LAB strains were isolated and identified. Based on the culture-dependent analysis, the populations of yeasts and LAB were at the level of 10(5) to 10(7) and 10(6) to 10(7) cfu/g, respectively. Similarly, the results of RT-qPCR showed that the values of total yeasts and LAB populations were in the range of 10(6) to 10(7) and 10(7) to 10(8) copies/g, respectively. Using culture-dependent method, a total of 7 yeasts, 2 molds and 7 LAB species were identified. Results showed that Saccharomyces cerevisiae and Lactobacillus plantarum were the predominant species among the yeasts and LAB microflora. Similarly, using PCR-DGGE approach, 7 yeasts, 1 mold and 9 LAB species were detected. The yeast, S. cerevisiae, represented the predominant, while the yeast Candida tropicalis represented the subdominant species of the yeast community. Among the LAB community, Lactobacillus sanfranciscensis was the predominant species, while Lactococcus qarvieae, Enterococcus faecium, Lactobacillus delbrueckii and Enterococcus cecorum were among the less dominant species. PRACTICAL APPLICATION: In this study, microbiota of Chinese sourdoughs was investigated using culture-dependent and PCR-DGGE methods. It will provide deeper insights into the complex microbial ecosystems of sourdough. On the other hand, it will provide opportunity to utilize the potential of selected strains yeasts and LAB to obtain more desirable fermented food.

Intravascular ultrasound evaluating coronary stents for patients with coronary artery disease: compared old with new multilink stents.

OBJECTIVE: It was suggested that coronary stent design and coating may affect stent performance and hence induce varying degrees of thrombogenesis and neointimal hyperplasia. The purpose of this study is to compare the 6-month follow-up results between old and new Multilink stents with the method of intravascular ultrasound (IVUS) imaging. METHODS: We have performed old (n = 40) and new (n = 35) Multilink stent implantations on 75 patients with coronary artery disease. Coronary angiography was performed before, immediately after, and 6 months after the in-stent procedure respectively. Six-month follow-up IVUS imaging was performed and analyzed off-line. RESULTS: Minimal lumen cross sectional area (CSA) of new Multilink stents was significantly larger than that of old Multilink stents (P = 0.0053). Mean stent lumen area of new Multilink stents was significantly larger than that of old Multilink stents (P = 0.040). Similarly, minimal lumen diameter (MLD) of new Multilink stents was larger than that of old Multilink stents (P = 0.011). Old Multilink stents had a higher percentage of plaque area than new Multilink stents. CONCLUSION: The new Multilink stent is obviously superior to old Multilink stents, in particular, in the stent MLD and lumen CSA--major determinants of the restenosis.

[The association between metabolic syndrome and atherosclerosis].

OBJECTIVE: To explore the association between metabolic syndrome and atherosclerosis. METHODS: Carotid intima-media thickness (IMT) was detected and the atherosclerotic plaque was classified, graded, and scored in 358 retired males, aged 55 approximately 74, including 95 (26.6%) with metabolic syndrome (metabolic syndrome group) and 263 (73.5%) without metabolic syndrome (non-metabolic syndrome group). The correlation of IMT with every characteristic of metabolic syndrome diagnostic criteria was studied. RESULTS: The metabolic syndrome group had higher carotid IMT (0.90 mm +/- 0.12 mm versus 0.84 mm +/- 0.11 mm, P < 0.05), plaque score (3.58 mm +/- 0.44 mm vs 2.45 mm +/- 0.25 mm, P < 0.05), plaque occurrence rate (64.2% vs 47.5%, P < 0.05) and cardiovascular event morbidity (20.0% versus 12.2%, P < 0.05) compared with the non-metabolic syndrome group. IMT was significantly but weakly positively correlated with systolic blood pressure, diastolic blood pressure, glucose, and waistline (r = 0.27, r = 0.17, r = 0.17 and r = 0.12 respectively, all P < 0.05). CONCLUSION: Metabolic syndrome accelerates the course of atherosclerosis. Detecting carotid artery as early as possible by vascular ultrasound is helpful to primary prevention of cardiovascular events in the patients with metabolic syndrome.

Left and right atrial size and the occurrence predictors in patients with paroxysmal atrial fibrillation.

The purpose of the present study is to evaluate left and right atrial volume in patients with paroxysmal atrial fibrillation (PAF) and to select the best clinical variables to predict the occurrence of PAF. 157 patients and 106 normal subjects were enrolled. In patients with PAF, right atrial volume and dimension were all significantly greater (P<0.001 approximately 0.05). Left atrial (LA) volume were obviously higher (P<0.01) before correction for age. Atrial dilation and right atrial shape remoding are evident compared to normal controls. Patients are more prone to PAF occurrence if they have increased LA anterior-posterior diameter, greater P maximum and advancing age.