Gastric cancer(GC)is one of the major cancers in China and all over the world.Most GCs are diagnosed at an advanced stage with unfavorable prognosis.Along with some other countries,China has developed the government-f...Gastric cancer(GC)is one of the major cancers in China and all over the world.Most GCs are diagnosed at an advanced stage with unfavorable prognosis.Along with some other countries,China has developed the government-funded national screening programs for GC and other major cancers.GC screening has been shown to effectively decrease the incidence of and mortality from GC in countries adopting nationwide screening programs(Japan and Korea)and in studies based on selected Chinese populations.The screening of GC relies mostly on gastroendoscopy,the accuracy,reliability and safety of which have been indicated by previous studies.However,considering its invasive screening approach,requirements on skilled endoscopists and pathologists,and a high cost,developing noninvasive methods to amend endoscopic screening would be highly needed.Numerous studies have examined biomarkers for GC screening and the combination of biomarkers involving pepsinogen,gastrin,and Helicobacter pylori antibodies has been proposed for risk stratification,seeking to narrow down the high-risk populations for further endoscopy.Despite all the achievements of endoscopic screening,evidence on appropriate screening age,intervals for repeated screening,novel biomarkers promoting precision prevention,and health economics need to be accumulated to inform policymakers on endoscopic screening in China.With the guide of Health China 2030 Planning Outline,we have golden opportunities to promote prevention and control of GC.In this review,we summarize the characteristics of screening programs in China and other East Asian countries and introduce the past and current approaches and strategies for GC screening,aiming for featuring the latest advances and key challenges,and illustrating future visions of GC screening.展开更多
本实验采用外源蛋白添加和挤压相结合的技术通过增强混合体系内部的凝胶结构来改善大米粉面条弹韧性差、断条严重等问题。向大米粉中添加大豆分离蛋白(Soybean Protein Isolate,SPI)并经过挤压膨化处理制备混合米粉,选择SPI添加量、水...本实验采用外源蛋白添加和挤压相结合的技术通过增强混合体系内部的凝胶结构来改善大米粉面条弹韧性差、断条严重等问题。向大米粉中添加大豆分离蛋白(Soybean Protein Isolate,SPI)并经过挤压膨化处理制备混合米粉,选择SPI添加量、水分含量和挤压温度3个因素,以糊化特性和吸水性指数为指标优化混合米粉的最佳工艺,并对米面条的品质进行评价。各因素对混合米粉制备工艺的影响顺序:SPI添加量>水分含量>挤压温度,最佳工艺条件为SPI添加量10.23%(以400 g大米粉为基准)、水分含量25%和挤压温度133℃。将最优条件下制备的混合米粉与大米粉的吸水性指数、糊化特性和傅里叶红外光谱进行比较,表明混合米粉的吸水性指数远高于大米粉,糊化特性和短程有序程度均低于大米粉。混合米粉面条与大米粉面条相比干物质损失率和断条率有所下降,吸水率、感官评分、硬度、弹性和咀嚼性均升高。添加SPI的大米粉经挤压后制得混合米粉的吸水性和回生特性均有所改善,制作的混合米粉面条的蒸煮特性及感官品质较大米粉面条有显著的提升,不仅提高了大米粉的经济价值又利于促进稻米产业链的延伸,而且拓宽了以大米粉为原料的米制品在主食方面的应用范围。展开更多
基金supported by the National Key R&D Program of China(No.2018YFC1313105)the third batch of public welfare development and reform pilot projects of Beijing Municipal Medical Research Institutes(Beijing Medical Research Institute,2019-1)Beijing Municipal Administration of Hospitals’Ascent Plan(No.DFL 20181102)。
文摘Gastric cancer(GC)is one of the major cancers in China and all over the world.Most GCs are diagnosed at an advanced stage with unfavorable prognosis.Along with some other countries,China has developed the government-funded national screening programs for GC and other major cancers.GC screening has been shown to effectively decrease the incidence of and mortality from GC in countries adopting nationwide screening programs(Japan and Korea)and in studies based on selected Chinese populations.The screening of GC relies mostly on gastroendoscopy,the accuracy,reliability and safety of which have been indicated by previous studies.However,considering its invasive screening approach,requirements on skilled endoscopists and pathologists,and a high cost,developing noninvasive methods to amend endoscopic screening would be highly needed.Numerous studies have examined biomarkers for GC screening and the combination of biomarkers involving pepsinogen,gastrin,and Helicobacter pylori antibodies has been proposed for risk stratification,seeking to narrow down the high-risk populations for further endoscopy.Despite all the achievements of endoscopic screening,evidence on appropriate screening age,intervals for repeated screening,novel biomarkers promoting precision prevention,and health economics need to be accumulated to inform policymakers on endoscopic screening in China.With the guide of Health China 2030 Planning Outline,we have golden opportunities to promote prevention and control of GC.In this review,we summarize the characteristics of screening programs in China and other East Asian countries and introduce the past and current approaches and strategies for GC screening,aiming for featuring the latest advances and key challenges,and illustrating future visions of GC screening.
文摘本实验采用外源蛋白添加和挤压相结合的技术通过增强混合体系内部的凝胶结构来改善大米粉面条弹韧性差、断条严重等问题。向大米粉中添加大豆分离蛋白(Soybean Protein Isolate,SPI)并经过挤压膨化处理制备混合米粉,选择SPI添加量、水分含量和挤压温度3个因素,以糊化特性和吸水性指数为指标优化混合米粉的最佳工艺,并对米面条的品质进行评价。各因素对混合米粉制备工艺的影响顺序:SPI添加量>水分含量>挤压温度,最佳工艺条件为SPI添加量10.23%(以400 g大米粉为基准)、水分含量25%和挤压温度133℃。将最优条件下制备的混合米粉与大米粉的吸水性指数、糊化特性和傅里叶红外光谱进行比较,表明混合米粉的吸水性指数远高于大米粉,糊化特性和短程有序程度均低于大米粉。混合米粉面条与大米粉面条相比干物质损失率和断条率有所下降,吸水率、感官评分、硬度、弹性和咀嚼性均升高。添加SPI的大米粉经挤压后制得混合米粉的吸水性和回生特性均有所改善,制作的混合米粉面条的蒸煮特性及感官品质较大米粉面条有显著的提升,不仅提高了大米粉的经济价值又利于促进稻米产业链的延伸,而且拓宽了以大米粉为原料的米制品在主食方面的应用范围。
