No abstract

BackgroundEpicardial adipose tissue (EAT) is recognized as a useful indicator for type 2 diabetes mellitus (T2DM) and obesity. However, studies on the association between vitamin D status and EAT thickness in type 2 diabetes (T2D) are limited. In this study, we aimed to evaluate the association of vitamin D (Calcifediol) status and EAT thickness (EATT) in Chinese non-obese patients with T2D.Material/MethodsA cross-sectional study was performed among 167 non-obese T2D Chinese patients and 82 non-diabetic patients, who are age- and gender-matched during the winter months. EATT was evaluated by two-dimensional transthoracic echocardiography. Serum 25-hydroxyvitamin D [25(OH)D, Calcifediol] was examined in the diabetic patients and in the control group.ResultsThe concentration of 25(OH)D was 32.00 nmol/l (19.30–53.70 nmol/l) among diabetic patients. Most (93.4%) of the diabetic patients had hypovitaminosis D. We confirmed a clear negative association between 25(OH)D level and EATT in non-obese T2D patients (p=0.01). EATT was significantly correlated with 25(OH)D level (p=0.001) and HOMA-IR (p=0.001). Results of multivariate logistic regression analysis demonstrated increased EATT, which was remarkably associated with 25(OH)D levels (p=0.039), systolic blood pressure (SBP) (p=0.013), HOMA-IR (p=0.030), and waist circumference (p<0.001) in T2D patients after adjusting for the confounding factors.ConclusionsIncreased EATT was found in Chinese non-obese T2D patients. 25(OH)D and HOMA-IR were independently associated with increased EATT after adjusting for multiple confounders.

Metformin serves an important role in improving the functions of endothelial progenitor cells (EPcs). MicroRNAs (miRNAs), small non-coding RNAs, have been investigated as significant regulators of EPC vascular functions. The present study investigated the molecular crosstalk between metformin and miRNA-130a (miR-130a) in the functions of EPcs exposed to palmitic acid (PA). Isolated EPcs were treated with metformin, PA, and metformin + PA, respectively. cell counting Kit-8, Transwell and Matrigel assays were performed to detect the proliferation, migration and tube formation ability of EPcs following different treatments. The expression of miR-130a, phosphatase and tensin homolog (PTEN) and phosphorylated-AKT was analyzed by reverse transcription-quantitative polymerase chain reaction and western blotting. The specific mechanism underlying the function of metformin in EPcs was further elucidated by transfecting miR-130a mimics and inhibitor to overexpress and inhibit the expression of miR-130a in EPcs, respectively. EPcs exhibited impaired functions of proliferation (P<0.01 compared with the control), migration (P<0.01 compared with the control) and tube formation (P<0.01 compared with the control) following treatment with PA, and the expression levels of miR-130a and PTEN were decreased and increased, respectively. However, the presence of metformin, or the overexpression of miR-130a using miR-130a mimic alleviated the impairment of angiogenesis and proliferation, decreased the expression of PTEN and activated the phosphoinositide-3 kinase/AKT pathway in EPcs exposed to PA. By contrast, downregulating the expression of miR-130a with a miR-130a inhibitor reversed the metformin-mediated protection. These results demonstrate the beneficial effect of miR-130a/PTEN on EPc functions, which can be regulated by metformin. The effects of metformin on improving PA-induced EPc dysfunction are mediated by miR-130a and PTEN, which may assist in the prevention and/or treatment of diabetic vascular disease.

This study investigated the effects of different drying methods, including hot‐air drying (HD), freeze drying (FD), and pressure‐differential puffing drying (PPD), on the quality and microstructure of fresh jujube crisp slices. Our data confirmed that PPD has the best effect, followed by FD and HD. Crisps dried using FD had good color and the best rehydration rate, shrinkage volume rate, and apparent density. The color, rehydration, and hardness of fragile chips by PPD and FD were similar; jujube slice volume shrinkage and density increase were due to water evaporation during drying. The bioavailability and microstructure of PPD was the best. Polysaccharide and total phenol bioavailability was the highest in PPD samples and remained stable, with clear porous structure and a smaller folding structure, indicating that PPD maintains the porous cell structure. Thus, PPD provides high quality fresh jujube crisp slice products due to uniform honeycomb network and less collapsed structure. Practical applications Jujube is a fruit grown in China. This study provides technical information and theoretical basis for the production of puffed dry food, which is widely used in food production. First, the crisps obtained can be directly graded, packaged, sold, and transformed into green snack food; these techniques can be applied to other fruits, such as cantaloupe, apricot, and carrot. Second, dried fruits and vegetables were directly processed into ultra‐micro nutrient powder, which retains its flavor to a large extent. Furthermore, the dried powder may be used as auxiliary materials or seasoning in the processing of other foods to improve the color and flavor of the product. Processing fresh jujube into crisps can widen its industrial applications and add value to its products.

In order to explore the effect and the corresponding physiological mechanisms of UV-C irradiation on browning of fresh-cut apples, both whole and sliced apple were irradiated with UV-C (254 nm) for 5 min before or after processing. The browning index (BI) of slices was immediately measured, while other relevant physiological parameters were evaluated on quick-frozen samples during refrigerated storage. Results indicated that both pre-and post-processing UV-C treatments effectively delayed browning of apple slices; nevertheless, post-processing UV-C treatment was more efficient. BI significantly negatively correlated with non-enzymatic capacities, and activities of catalase, ascorbate peroxidase, and glutathione reductase (GR). BI was positively correlated with the contents of H 2 O 2 and malondialdehyde (MDA). These findings suggested that UV-C treatment delayed browning of apple slices during cold storage by improving the antioxidant system. Post-processing UV-C treatment was more efficient than pre-processing. Practical applicationsUV-C treatment is a technique of preservation for fresh-cut fruits. It is widely applied in food processing and many other fields due to its convenience, safety, low cost, etc.In the present study, both pre-and post-processing UV-C (254 nm) irradiation for 5 min could (1) delay the browning of fresh-cut apple, (2) improve the polyphenol oxidase activity and reduce the phenylalanine ammonia-lyase (PAL) activity and total phenolic content (TPC), and (3) reduce the accumulation of H 2 O 2 and malondialdehyde, and increase the antioxidant activities of fresh-cut apples. Thus, UV-C treatments maintain the fresh-cut quality of fresh-cut apple slices and extend their shelf life.