1.The study of quality characteristics of vitamin D?-fortified yogurt and its efficacy in enhancing vitamin D metabolism in tail-suspended rats
Junli CHEN ; Xiaohui ZHAO ; Pu CHEN ; Nan XU ; Lingwei HOU ; Weiran WANG ; Bingxing HAN ; Shaojun MA ; Wenmin LI ; Yuanyuan LU ; Jingchao SHUN
Space Medicine & Medical Engineering 2025;36(5):396-402
Objective To investigate the nutritional quality characteristics of vitamin D3-fortified yogurt and explore its improving effect on vitamin D metabolism in the body under simulated weightlessness,thereby providing a theoretical basis for the development of functional foods.Methods Using reconstituted milk as the matrix and Vitamin D3(VD3)microcapsule powder as the fortifier,VD3-fortified yogurt was prepared.A systematic study was conducted to investigate the effects of different gradients(1.25 μg/100 mL,2.50 μg/100 mL,3.75 μg/100 mL,5.00 μg/100 mL,6.25 μg/100 mL)of VD3 microcapsule addition on its quality characteristics(titratable acidity,solid content,water-holding capacity,syneresis).In vivo assessments were conducted using a Sprague-Dawley(SD)rat tail-suspension model to simulate weightlessness.Levels in serum 25(OH)D3,1,25-(OH)2D3,calcium(Ca),and phosphorus(P)were detected using the enzyme-linked immunosorbent assay(ELISA)to evaluate its metabolic capacity.Results During fermentation(3 h),titratable acidity of VD?-fortified yogurt initially increased,then decreased,and eventually stabilized with rising microcapsule dosage,while total solid content remained consistent.WHC exhibited an initial increase followed by a decline,whereas syneresis showed an inverse trend.At an optimal dosage of 3.75 μg/100 mL,the yogurt displayed a dense and uniform network structure,characterized by non-Newtonian fluid behavior with shear-thinning properties.This formulation demonstrated robust structural stability under high-frequency mechanical stress,alongside desirable textural,flavor,and sensory attributes.Animal experiments revealed that the serum concentrations of 25(OH)D3,1,25-(OH)2D3,calcium,and phosphorus in the vitamin D?-fortified yogurt intervention group were significantly higher than those in the tail-suspended control group(P<0.05).Conclusion VD? microencapsulation technology effectively preserves and enhances the nutritional quality characteristics of yogurt and mitigates vitamin D metabolic dysregulation under simulated weightlessness.
2.Twenty-three cases of recurrent dacryocystitis treated with modified silicone mold implantation.
Bingxing XU ; Yunfang QIU ; Hengjian ZHAO
Journal of Clinical Otorhinolaryngology Head and Neck Surgery 2013;27(11):602-603
OBJECTIVE:
To observe the surgical therapeutic effects of dacryorhinocystotomy under nasal endoscope combined with the application of modified silicone mold implantation for postoperative recurrent dacryocystitis.
METHOD:
The research method is to conduct the dacryorhinocystotomy under nasal endoscope to 23 cases(24 eyes) of recurrent dacryocystitis, in the process of which modified silicone mold is implanted under the nasal mucosa.
RESULT:
During a follow-up of 6-12 months to the 23 cases (24 eyes), 18 eyes were cured, 6 eyes were getting setter and there was no recurrence.
CONCLUSION
It's concluded that the modified silicone mold implantation can avoid the recurrent atresia of the aperture created by the dacryorhinocystotomy, which proves that the combination with the modified silicone mold implantation in dacryorhinocystotomy is an effective treatment method of curing recurrent dacryocystitis.
Adult
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Aged
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Dacryocystitis
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surgery
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Female
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Humans
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Male
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Middle Aged
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Nasal Cavity
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surgery
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Prosthesis Implantation
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Recurrence
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Silicones
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administration & dosage
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therapeutic use
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Treatment Outcome

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