Soybean is one of the important crops in China. Soymilk, a traditional neutral plant-based protein drink, is rich in high quality proteins. Although soybean milk is rich in nutrients, its marketing among consumers, es...Soybean is one of the important crops in China. Soymilk, a traditional neutral plant-based protein drink, is rich in high quality proteins. Although soybean milk is rich in nutrients, its marketing among consumers, especially those in Western countries who are used to peaceful flavor, has been limited due to the adverse flavor impact brought by its special composition. In recent years, with the increasing attention to the nutritional value of soymilk, the flavor of soymilk has become a popular research object for scholars at home and abroad. The flavor components of soymilk are mainly volatile small molecular compounds produced by enzymatic reactions catalyzed by lipoxygenase(LOX). After formation, they interact with protein macromolecules to form the overall flavor of soymilk. At present, there are many methods to control the off-odor of soymilk at home and abroad, including physical heating methods, chemical methods, biological enzymatic digestion methods, mask methods, and a variety of breeding methods. These methods effectively reduce the off-odor of soymilk, but all of them have shortcomings. Currently, the sensory characteristics of the beany odor in soymilk are evaluated mainly by traditional human sensory scoring along with the assistance of modern instrument analysis of volatile flavor substances using headspace solid phase microextraction(SPME) gas chromatography coupled with-mass spectrometry(GC-MS). This paper summarized the research results of volatile flavor substances in soymilk in recent years and the sensory evaluation methods of soymilk at home and abroad, and looked forward to the future development direction, hoping to provide some theoretical bases and reference detection methods for solving the problem of soymilk flavor in the future.展开更多
1.前言
1979年,国际疼痛研究学会（IASP）将疼痛定义为＂An unpleasant sensory and emotional experience associated with actual or potential tissue damage,or described in terms of such damage＂。
Physiological parameters of people and enact assessment standard of indoor thermal environment that are appropriate to our national conditions were explored from the perspective of physiology. From December 2005 to Ja...Physiological parameters of people and enact assessment standard of indoor thermal environment that are appropriate to our national conditions were explored from the perspective of physiology. From December 2005 to January 2006, nerve conduction velocities and skin temperatures of 20 healthy students were tested with questionnaire investigation. The results show that the nerve conduction velocities as well as skin temperatures present an obvious decline trend in a continuous draught, and that the nerve conduction velocities and skin temperatures have a definite linear relationship. Draught velocity is an important factor in winter that affects body comfort, and the subjects are sensitive to air velocity.展开更多
The current knowledge about heat nociception is mainly confined to the thermosensors including the transient receptor potential cation channel V1 expressed in the nociceptive neurons of dorsal root ganglion(DRG). Howe...The current knowledge about heat nociception is mainly confined to the thermosensors including the transient receptor potential cation channel V1 expressed in the nociceptive neurons of dorsal root ganglion(DRG). However,the loss of thermosensors only partially impairs heat nociception,suggesting the existence of undiscovered mechanisms. Using single-cell RNA sequencing and in vivo electrophysiological recording,we analyzed the transcriptome and functions of DRG neurons. At least six types of mechanoheat nociceptors were identified. However,the molecular network and mechanism responsible for heat nociception in these mechanoheat nociceptors remain to be explored. We found that fibroblast growth factor 13(FGF13) was highly expressed in five types of mechanoheat nociceptors.FGF13 is an intracellular,non-secretory protein,a member of FGF11 subfamily. We found that the loss of FGF13 in the mouse DRG neurons selectively abolished heat nociception. The noxious heat stimuli could not evoke the sustained action potential firing in small DRG neurons from FGF13-deficient mice. Furthermore,FGF13 interacted with sodium channel Na_v1.7 at the C-terminal region in a heatfacilitated manner. FGF13 increased Na_v1.7 sodium currents and maintained the membrane localization of Na_v1.7 during noxious heat stimulation,enabling the sustained firing of action potentials. Disrupting the FGF13/Na_v1.7 interaction reduced the heat-evoked action potential firing and nociceptive behavior.Thus,beyond the thermosensors,the FGF13/Na_v1.7 complex is essential for sustaining the transmission of noxious heat signals.展开更多
Pain is a signal of inflammation that can have both protective and pathogenic effects.Macrophages,significant components of the immune system,play crucial roles in the occurrence and development of pain,particularly i...Pain is a signal of inflammation that can have both protective and pathogenic effects.Macrophages,significant components of the immune system,play crucial roles in the occurrence and development of pain,particularly in neuroimmune communication.Macrophages exhibit plasticity and heterogeneity,adopting either pro-inflammatory M1 or anti-inflammatory M2 phenotypes depending on their functional orientation.Recent research highlights the contribution of macrophages to pain dynamics by undergoing changes in their functional polarity,leading to macrophage activation,tissue infiltration,and cytokine secretion.M1 macrophages release pro-inflammatory mediators that are not only essential in defending against infections,but also contributing to tissue damage and the elicitation of pain.However,this process can be counteracted by M2 macrophages,facilitating pain relief through producing anti-inflammatory cytokines and opioid peptides or enhancing efferocytosis.M1 and M2 macrophages play important roles in both the initiation and mitigation of pain.展开更多
People had higher requisition for meat quality with the increasing of living level and the conversion of consume conception. As one of the late evaluating methods for meat quality, sensory evaluation had both advantag...People had higher requisition for meat quality with the increasing of living level and the conversion of consume conception. As one of the late evaluating methods for meat quality, sensory evaluation had both advantages and disadvantages. In this article the theory, the methods and application of sensory evaluation in meat quality were introduced, and the developing trend in future was advised.展开更多
An efficient method is presented for implementing mobile robot perception-action behaviors, based on time varying environment potential field approach. First, in this paper, the concept of dynamic potential U(x,y,z,t)...An efficient method is presented for implementing mobile robot perception-action behaviors, based on time varying environment potential field approach. First, in this paper, the concept of dynamic potential U(x,y,z,t) is proposed for representing the environment of a mobile robot, and the form of U(x,y,z,t) is deduced, and then the velocity control of the vehicle with two wheel is directly calculated by transition function T of U(x,y,z,t). Finally, the perception-action layer is successfully implemented for avoiding collision, wandering, and integrating path planning and steering control on THMR-II (tsingHua university Mobile Robot system). Based on sonar array signals, the experimental results are given to show that THMR-II has better reflexive function, real-time obstacle avoidance, adaptability and robustness for complex environments.展开更多
To study the regional distribution features of aroma characteristics, the regional distribution maps of aroma characteristics of 225 tobacco leaf samples from Henan Province were drawn by Kriging interpolation method ...To study the regional distribution features of aroma characteristics, the regional distribution maps of aroma characteristics of 225 tobacco leaf samples from Henan Province were drawn by Kriging interpolation method in ArcGIS. The results showed that:(1) the aroma quality of flue-cured tobacco from Henan Province tobacco-growing areas ranged from better to slightly better and aroma quantity ranged from just a little to much. The ability of diffusiveness expressed slight to a little strong and the raw green odour, immature odour and ligneous odour were tiny;(2) there were significant differences between the aroma quality and scorched odour and no statistical differences among the aroma quantity, diffusiveness, raw green odour, ligneous odour and immature odour from different counties;(3) there were trends that scale of aroma quality increased from southwest to both north and east, aroma quantity showed a patchy distribution in space, diffusiveness decreased from east to west, scorched odour increased from west to both north and south, ligneous odour increased from north to south and green odour increased from south to north.展开更多
基金Supported by the Youth Fund Project of the National Natural Science Foundation of China(32001570)the Post-doctorate Program Funding in Heilongjiang Province(LBH-Z19118)the Academic Backbone'Project of Northeast Agricultural University(20XG11)。
文摘Soybean is one of the important crops in China. Soymilk, a traditional neutral plant-based protein drink, is rich in high quality proteins. Although soybean milk is rich in nutrients, its marketing among consumers, especially those in Western countries who are used to peaceful flavor, has been limited due to the adverse flavor impact brought by its special composition. In recent years, with the increasing attention to the nutritional value of soymilk, the flavor of soymilk has become a popular research object for scholars at home and abroad. The flavor components of soymilk are mainly volatile small molecular compounds produced by enzymatic reactions catalyzed by lipoxygenase(LOX). After formation, they interact with protein macromolecules to form the overall flavor of soymilk. At present, there are many methods to control the off-odor of soymilk at home and abroad, including physical heating methods, chemical methods, biological enzymatic digestion methods, mask methods, and a variety of breeding methods. These methods effectively reduce the off-odor of soymilk, but all of them have shortcomings. Currently, the sensory characteristics of the beany odor in soymilk are evaluated mainly by traditional human sensory scoring along with the assistance of modern instrument analysis of volatile flavor substances using headspace solid phase microextraction(SPME) gas chromatography coupled with-mass spectrometry(GC-MS). This paper summarized the research results of volatile flavor substances in soymilk in recent years and the sensory evaluation methods of soymilk at home and abroad, and looked forward to the future development direction, hoping to provide some theoretical bases and reference detection methods for solving the problem of soymilk flavor in the future.
文摘1.前言
1979年,国际疼痛研究学会（IASP）将疼痛定义为＂An unpleasant sensory and emotional experience associated with actual or potential tissue damage,or described in terms of such damage＂。
基金Project(CSTC 2004AA7008) supported by the State I mportant Project of the Science and Technology
文摘Physiological parameters of people and enact assessment standard of indoor thermal environment that are appropriate to our national conditions were explored from the perspective of physiology. From December 2005 to January 2006, nerve conduction velocities and skin temperatures of 20 healthy students were tested with questionnaire investigation. The results show that the nerve conduction velocities as well as skin temperatures present an obvious decline trend in a continuous draught, and that the nerve conduction velocities and skin temperatures have a definite linear relationship. Draught velocity is an important factor in winter that affects body comfort, and the subjects are sensitive to air velocity.
文摘The current knowledge about heat nociception is mainly confined to the thermosensors including the transient receptor potential cation channel V1 expressed in the nociceptive neurons of dorsal root ganglion(DRG). However,the loss of thermosensors only partially impairs heat nociception,suggesting the existence of undiscovered mechanisms. Using single-cell RNA sequencing and in vivo electrophysiological recording,we analyzed the transcriptome and functions of DRG neurons. At least six types of mechanoheat nociceptors were identified. However,the molecular network and mechanism responsible for heat nociception in these mechanoheat nociceptors remain to be explored. We found that fibroblast growth factor 13(FGF13) was highly expressed in five types of mechanoheat nociceptors.FGF13 is an intracellular,non-secretory protein,a member of FGF11 subfamily. We found that the loss of FGF13 in the mouse DRG neurons selectively abolished heat nociception. The noxious heat stimuli could not evoke the sustained action potential firing in small DRG neurons from FGF13-deficient mice. Furthermore,FGF13 interacted with sodium channel Na_v1.7 at the C-terminal region in a heatfacilitated manner. FGF13 increased Na_v1.7 sodium currents and maintained the membrane localization of Na_v1.7 during noxious heat stimulation,enabling the sustained firing of action potentials. Disrupting the FGF13/Na_v1.7 interaction reduced the heat-evoked action potential firing and nociceptive behavior.Thus,beyond the thermosensors,the FGF13/Na_v1.7 complex is essential for sustaining the transmission of noxious heat signals.
基金supported by the Natural Science Foundation of Hunan Province(2021JJ41060,2022JJ30972)the Changsha Municipal Natural Science Foundation(kq2014280)+1 种基金the Research Program Project of Hunan Health Commission(B202304119634)China。
文摘Pain is a signal of inflammation that can have both protective and pathogenic effects.Macrophages,significant components of the immune system,play crucial roles in the occurrence and development of pain,particularly in neuroimmune communication.Macrophages exhibit plasticity and heterogeneity,adopting either pro-inflammatory M1 or anti-inflammatory M2 phenotypes depending on their functional orientation.Recent research highlights the contribution of macrophages to pain dynamics by undergoing changes in their functional polarity,leading to macrophage activation,tissue infiltration,and cytokine secretion.M1 macrophages release pro-inflammatory mediators that are not only essential in defending against infections,but also contributing to tissue damage and the elicitation of pain.However,this process can be counteracted by M2 macrophages,facilitating pain relief through producing anti-inflammatory cytokines and opioid peptides or enhancing efferocytosis.M1 and M2 macrophages play important roles in both the initiation and mitigation of pain.
文摘People had higher requisition for meat quality with the increasing of living level and the conversion of consume conception. As one of the late evaluating methods for meat quality, sensory evaluation had both advantages and disadvantages. In this article the theory, the methods and application of sensory evaluation in meat quality were introduced, and the developing trend in future was advised.
文摘An efficient method is presented for implementing mobile robot perception-action behaviors, based on time varying environment potential field approach. First, in this paper, the concept of dynamic potential U(x,y,z,t) is proposed for representing the environment of a mobile robot, and the form of U(x,y,z,t) is deduced, and then the velocity control of the vehicle with two wheel is directly calculated by transition function T of U(x,y,z,t). Finally, the perception-action layer is successfully implemented for avoiding collision, wandering, and integrating path planning and steering control on THMR-II (tsingHua university Mobile Robot system). Based on sonar array signals, the experimental results are given to show that THMR-II has better reflexive function, real-time obstacle avoidance, adaptability and robustness for complex environments.
基金Supported by Major Special Projects of Development of Strong Flavor Characteristic and High Quality Tobacco Leaf by China National Tobacco Corporation(110201101001 TS-01)Pingdingshan Tobacco Company Technology Projects(PDSKJ2017018)Tianchang International Tobacco Company Technology Projects(TCKJ201701)
文摘To study the regional distribution features of aroma characteristics, the regional distribution maps of aroma characteristics of 225 tobacco leaf samples from Henan Province were drawn by Kriging interpolation method in ArcGIS. The results showed that:(1) the aroma quality of flue-cured tobacco from Henan Province tobacco-growing areas ranged from better to slightly better and aroma quantity ranged from just a little to much. The ability of diffusiveness expressed slight to a little strong and the raw green odour, immature odour and ligneous odour were tiny;(2) there were significant differences between the aroma quality and scorched odour and no statistical differences among the aroma quantity, diffusiveness, raw green odour, ligneous odour and immature odour from different counties;(3) there were trends that scale of aroma quality increased from southwest to both north and east, aroma quantity showed a patchy distribution in space, diffusiveness decreased from east to west, scorched odour increased from west to both north and south, ligneous odour increased from north to south and green odour increased from south to north.
