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| 1 | Pathogenesis and clinical management of Helicobacter pylori gastric infection显示文摘Helicobacter pylori(H.pylori)is a gram-negative bacterium that infects approximately 4.4 billion individuals worldwide.However,its prevalence varies among different geographic areas,and is influenced by several factors.The infection can be acquired by means of oral-oral or fecal-oral transmission,and the pathogen possesses various mechanisms that improve its capacity of mobility,adherence and manipulation of the gastric microenvironment,making possible the colonization of an organ with a highly acidic lumen.In addition,H.pylori presents a large variety of virulence factors that improve its pathogenicity,of which we highlight cytotoxin associated antigen A,vacuolating cytotoxin,duodenal ulcer promoting gene A protein,outer inflammatory protein and gamma-glutamyl transpeptidase.The host immune system,mainly by means of a Th1-polarized response,also plays a crucial role in the infection course.Although most H.pylori-positive individuals remain asymptomatic,the infection predisposes the development of various clinical conditions as peptic ulcers,gastric adenocarcinomas and mucosa-associated lymphoid tissue lymphomas.Invasive and non-invasive diagnostic methods,each of them with their related advantages and limitations,have been applied in H.pylori detection.Moreover,bacterial resistance to antimicrobial therapy is a major challenge in the treatment of this infection,and new therapy alternatives are being tested to improve H.pylori eradication.Last but not least,the development of effective vaccines against H.pylori infection have been the aim of several research studies. | Breno Bittencourt de Brito Filipe Ant?nio Fran?a da Silva Aline Silva Soares Vinícius Afonso Pereira Maria Luísa Cordeiro Santos Mariana Miranda Sampaio Pedro Henrique Moreira Neves Fabrício Freire de Melo | 2019 | World Journal of Gastroenterology2019，25，37： | 84 |
| 2 | A community-derived classification for extant lycophytes and ferns显示文摘发展史长通知了蕨类植物分类。当我们推断进化的树的能力改善了,针对认出生来的组的分类变得逐渐地预兆、稳定。这里,我们为 lycophytes 和蕨纲植物提供一个现代、全面分类,在下面,利用一条基于社区的途径类水平。我们 monophyly 用作主要标准让 taxa,而且目的识别保存两个广泛地被接受的存在 taxa 和界限并且与我们蕨类植物发展史的理解一致。总共,这个分类对待一在 337 个类, 51 个家庭, 14 目,和二个班估计了 11 916 种类。这个分类没在 lycophyte 和蕨纲植物上作为最后的词被打算分类,而是当前的假设的概括陈述,源于最好的可得到的数据并且在问题由熟悉植物的那些大多数塑造了。我们希望它将在蕨类植物上为最近的文学的那些想要的参考用作一个资源发展史和分类,为指导未来调查的一个框架,和推进讲话的刺激。 | Eric Schuettpelz Harald Schneider Alan R. Smith Peter Hovenkamp Jefferson Prado Germinal Rouhan Alexandre Salino Michael Sundue Thafs Elias Almeida Barbara Parris Emily B. Sessa Ashley R. Field Andre Luis de Gasper Carl J. Rothfels Michael D. Windham Marcus Lehnert Benjamin Dauphin Atsushi Ebihara Samuli Lehtonen Pedro Bond Schwartsburd Jordan Metzgar Li-Bing Zhang Li-Yaung Kuo Patrick J. Brownsey Masahiro Kato Marcelo Daniel Arana Francine C. Assis Michael S. Barker David S. Barrington Ho-Ming Chang Yi-Han Chang Yi-Shan Chao Cheng-Wei Chen De-Kui Chen Wen-Liang Chiou Vinicius Antonio de Oliveira Dittrich Yi-Fan Duan Jean-Yves Dubuisson Donald R. Farrar Susan Fawcett Jose Maria Gabriel y Galan Luiz Armando de Araujo Goes-Neto Jason R. Grant Amanda L. Grusz Christopher Haufler Warren Hauk Hai He Sabine Hennequin Regina Yoshie Hirai Layne Huiet Michael Kessler Petra Korall Paulo H. Labiak Anders Larsson Blanca Leen Chun-Xiang Li Fay-Wei Li Melanie Link-Perez Hong-Mei Liu Ngan Thi Lu Esteban I. Meza-Torres Xin-Yuan Miao Robbin Moran Claudine Massi Mynssens Nathalie Nagalingum Benjamin Ollgaard Alison M. Paul Jovani B. de S. Pereira Leon R. Perrie Monica Ponce Tom A. Ranker Christian Schulz Wataru Shinohara Alexander Shmakov Erin M. Sigel Filipe Soares de Souza Lana da Silva Sylvestre Weston Testo Luz Amparo Triana-Moreno Chie Tsutsumi Hanna Tuomisto IvAn A. Valdespino Alejandra Vasco Raquel Stauffer Viveros Alan Weakley Ran Wei Stina Weststrand Paul G. Wolf George Yatskievych Xiao-Gang Xu Yue-Hong Yan Liang Zhang Xian-Chun Zhang Xin-Mao Zhou | 2016 | Journal of Systematics and Evolution2016，54，6： | 44 |
| 3 | 不同发酵基质的酸面团对酵母面团体系面包烘焙及老化特性的影响显示文摘应用分离自我国传统酸面团的区域特色乳酸菌——旧金山乳杆菌分别发酵小麦粉和小麦麸皮基质制成(小麦/麦麸)酸面团,研究了两种不同发酵基质的酸面团及其添加量对酵母面团体系面包烘焙及老化特性的影响。结果表明:与小麦粉制作的空白组面包相比,小麦酸面团可以明显改善面包的比容和感官品质;添加未发酵麦麸制作的非酸面团麦麸面包品质低于空白组,但引入麦麸酸面团(10%、20%、30%)后面包比容和感官评定得分均高于相对应的非酸面团麦麸面包。小麦酸面团和麦麸酸面团以及小麦麸皮均可以改善面包的老化特性,在相同贮藏期内,酸面团面包和麦麸面包的硬度增加量、水分迁移量和老化焓值都低于空白组,并且添加麦麸酸面团的面包其硬度和老化焓值都低于相对应的非酸面团麦麸面包。 | 孙银凤 徐岩 黄卫宁 钟京 张思佳 王益姝 OMEDI Jacob-Ojobi 李宁 Arnaut FILIP | 2015 | 食品科学2015，36，13： | 38 |
| 4 | Helicobacter pylori infection: Beyond gastric manifestations显示文摘Helicobacter pylori(H.pylori)is a bacterium that infects more than a half of world’s population.Although it is mainly related to the development of gastroduodenal diseases,several studies have shown that such infection may also influence the development and severity of various extragastric diseases.According to the current evidence,whereas this bacterium is a risk factor for some of these manifestations,it might play a protective role in other pathological conditions.In that context,when considered the gastrointestinal tract,H.pylori positivity have been related to Inflammatory Bowel Disease,Gastroesophageal Reflux Disease,Non-Alcoholic Fatty Liver Disease,Hepatic Carcinoma,Cholelithiasis,and Cholecystitis.Moreover,lower serum levels of iron and vitamin B12 have been found in patients with H.pylori infection,leading to the emergence of anemias in a portion of them.With regards to neurological manifestations,a growing number of studies have associated that bacterium with multiple sclerosis,Alzheimer’s disease,Parkinson’s disease,and Guillain-Barrésyndrome.Interestingly,the risk of developing cardiovascular disorders,such as atherosclerosis,is also influenced by the infection.Besides that,the H.pylori-associated inflammation may also lead to increased insulin resistance,leading to a higher risk of diabetes mellitus among infected individuals.Finally,the occurrence of dermatological and ophthalmic disorders have also been related to that microorganism.In this sense,this minireview aims to gather the main studies associating H.pylori infection with extragastric conditions,and also to explore the main mechanisms that may explain the role of H.pylori in those diseases. | Maria Luisa Cordeiro Santos Breno Bittencourt de Brito Filipe Antonio França da Silva Mariana Miranda Sampaio Hanna Santos Marques Natalia Oliveira e Silva Dulciene Maria de Magalhaes Queiroz Fabricio Freire de Melo | 2020 | World Journal of Gastroenterology2020，26，28： | 34 |
| 5 | GC-MS分析传统酸面团馒头风味及添加食用碱对其风味的影响显示文摘通过固相微萃取和GC-MS联用技术,对山东青岛SDQ、河北邢台HBX和河南驻马店HNZ三地酸面团馒头风味物质进行检测,并研究食用碱的添加对馒头风味的影响。结果显示,每个地方的酸面团馒头都有自己独特的酯、醛、烯等风味物质呈现。食用碱的引入会使风味物质种类和总量都下降,但主要呈味物质醇、醛等变化不大。其中SDQ风味物质由原来的41种下降到39种,总量下降30.33%;HBX由63种下降到60种,总量下降28.05%;HNZ由81种下降到78种,总量下降21.73%。加碱后酸类和酯类含量下降明显。 | 刘娜 程晓燕 孙银凤 黄卫宁 李宁 Filip Arnaut | 2014 | 食品工业科技2014，35，16： | 28 |
| 6 | A Single Active Trehalose-6-P Synthase (TPS) and a Family of Putative Regulatory TPS-Like Proteins in Arabidopsis显示文摘更高的植物典型地不在大数量生产 trehalose,但是他们的染色体序列揭示通常认为的 trehalose 新陈代谢酶的大家庭。在植物生长和开发的一个重要规章的角色也为新陈代谢的中间的 trehalose-6-P (T6P ) 正在出现。这里,我们在场 Arabidopsis trehalose 新陈代谢上的更改和为进一步详细的分析的一个资源。另外,我们提供 Arabidopsis 靠着可能在活跃地种纸巾完成特定的规章的功能的催化地不活跃的象 TPS 一样蛋白质的一个家庭编码单个 trehalose-6-P synthase (TPS ) 的证据。 | Lies Vandesteene Matthew Ramon Katrien Le Roy Patrick Van Dijck Filip Rolland | 2010 | Molecular Plant2010，3，2： | 22 |
| 7 | 传统酸面团中植物乳杆菌发酵馒头抗氧化特性及挥发性风味物质特征显示文摘以普通小麦馒头(记为WS)和植物乳杆菌标准菌株发酵馒头(记为LPS)为对照,通过测定总酚含量和1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除能力,同时采用固相微萃取-气相色谱-质谱联用技术,研究传统酸面团中植物乳杆菌植物亚种发酵馒头(记为ZLPS)的抗氧化特性及挥发性风味物质特征。结果表明:乳酸菌发酵,尤其是植物乳杆菌植物亚种的发酵可以明显改善蒸制带来的馒头抗氧化特性降低,与WS相比,ZLPS中总酚含量增加了108.70%,DPPH自由基清除能力为WS的13.65倍;乳酸菌发酵酸面团使得馒头的挥发性风味物质含量增高,酸面团发酵馒头的挥发性风味物质总含量分别增加了53.11%(LPS)、56.92%(ZLPS),且ZLPS还产生了一些独特的挥发性风味物质,如乙酸异戊酯、6-甲基-5-庚烯-2-酮、3-辛醇、2-乙基己醇、乙酸-2-苯乙基酯等;ZLPS各项指标评分均较高,更具有获得消费者青睐的潜力。 | 程晓燕 孙银凤 刘娜 黄卫宁 李宁 FILIP Arnaut | 2015 | 食品科学2015，36，12： | 20 |
| 8 | 乳杆菌发酵对荞麦面包抗氧化及烘焙特性影响显示文摘利用植物乳杆菌和发酵乳杆菌发酵荞麦面团制作酸面团面包,研究乳酸菌发酵使面包面团抗氧化和烘焙特性的影响。结果表明:乳酸菌发酵降低了荞麦面团的p H,令其总酸度值增加。乳酸菌发酵使荞麦酸面团抗氧化能力有所提高,其中植物乳杆菌发酵的荞麦面团总酚含量提高21.3%、DPPH和ABTS自由基清除能力分别为未发酵荞麦面团的3倍和1.2倍。乳酸菌的引入还能够改善热加工对抗氧化活性物质的影响,烘焙后植物乳杆菌和发酵乳杆菌面包的总酚含量仅减少48.5%和51.6%,而DPPH和ABTS自由基清除能力分别仅降低了41.2%、54.8%和69.0%、68.4%。乳酸菌发酵能够显著改善面包的质构,添加发酵乳杆菌后荞麦面包硬度减少了25.5%,其感官评分高于未发酵荞麦面包。 | 张思佳 张薇 苏晓琴 OJOBI Omedi-jacob 徐岩 黄卫宁 李宁 ARNAUT Filip | 2015 | 食品工业科技2015，36，19： | 18 |
| 9 | The Power of Inbreeding: NGS-Based GWAS of Rice Reveals Convergent Evolution during Rice Domestication显示文摘低范围的整个染色体的定序是为在人的染色体宽的协会研究的有效策略,由于为遗传型归罪的大参考面板的可获得性。然而,没有引用面板,这策略是否能在另外的种类被利用,是不清楚的。用模拟,我们有效地证明这条途径在象米饭(Oryza sativa L.) 那样的生来的种类是甚至更相关的,它是打电话的 haploid,允许的容易的 haplotype 构造和基于归罪的遗传型,甚至没有大参考面板的可获得性。我们在 1.5 桔牯捡獯潣祰的平均深度从农业米饭微型核心收集的美国部门与描绘得好的显型定序 203 个米饭变化吗?? | Hongru Wang Xun Xu Filipe Garrett Vieira Yunhua Xiao Zhikang Li Jun Wang Rasmus Nielsen Chengcai Chu | 2016 | Molecular Plant2016，9，7： | 17 |
| 10 | Glutamate transporters in brain ischemia: to modulate or not?显示文摘在这评论,我们简短描述 glutamate (Glu ) 在中央神经系统(CNS ) 的新陈代谢和它的特定的运输和受体。此后,我们集中于有刺激性的氨基酸 transporters, cystine/glutamate antiporters (系统 x c -) 和小囊的 glutamate transporters,明确地在 CNS 和位于 Glu transporters 的规定下面的分子的机制探讨他们的地点和角色。我们响应组织缺氧或局部缺血在 Glu transporter 表示有关改变从在 vitro 或在 vivo 研究提供证据,包括支持在击病人的 Glu transporters 的角色的有限人的数据。而且,通过表示的调整或 Glu transporters 的活动导致大脑忍耐到局部缺血的潜力也被讨论。最后我们包含 ischemic preconditioning 和药理学代理人的申请的现在的策略,例如 β酮抗菌素, amitriptyline, riluzole 和 N-acetylcysteine,它对局部缺血导致紧张的纸巾的重要保护。 | Weronika KRZYZANOWSKA Bartosz POMIERNY Magorzata FILIP Joanna PERA | 2014 | Acta Pharmacologica Sinica2014，，4： | 17 |
| 11 | 不同高产胞外多糖乳酸菌发酵荞麦酸面团对面团面筋网络结构和面包烘焙特性的影响显示文摘比较研究食窦魏斯氏菌(T5)和融合魏斯氏菌(J28)发酵对荞麦酸面团糖代谢、面包面团面筋网络结构以及面包烘焙特性的影响。结果表明:菌株T5和菌株J28产生的胞外多糖均为高分子葡聚糖;J28发酵荞麦酸面团产糖能力显著高于T5:J28+组(11.87 g/kg)>T5+组(9.36 g/kg),但J28发酵产生乙酸水平明显低于T5;与添加30%的不产胞外多糖酸面团面包相比,T5和J28产生的胞外多糖都能改善面团面筋网络结构和面包比容以及柔软度,但T5产生的胞外多糖改善作用更加明显;与空白组面包相比,J28+组面包烘焙品质最佳,并且更受消费者的喜欢。 | 陈佳芳 汤晓娟 蒋慧 吴玉新 张思佳 徐岩 黄卫宁 李宁 Filip Arnaut | 2018 | 食品科学2018，39，6： | 17 |
| 12 | 复合酶制剂对甜酒酿面包发酵烘焙特性的影响显示文摘选用中国特色传统甜酒曲制作的甜酒酿进行面包制作,通过面团流变学分析、生物化学分析、激光共聚焦显微观察、感官评定等多种手段对甜酒酿面团及面包的品质进行综合评估,与普通小麦面包进行对比,并使用天然酶制剂来提高含甜酒酿面包的发酵烘焙特性。结果表明:含甜酒酿面团游离巯基含量增加,蛋白酶活力较强,甜酒酿对面包面团面筋网络结构的形成有破坏作用,会导致面包内聚性、弹性下降,降低口感评分。但甜酒酿能给面包带来更加诱人的色泽,其特有的酒香使面包更加可口,通过酶制剂的作用,面团面筋网络结构得到强化,含酶甜酒酿面包品质全面提升,比普通小麦面包更受欢迎。 | 张可欣 蒋慧 汤晓娟 苏晓琴 徐岩 黄卫宁 李宁 Arnaut FILIP | 2018 | 食品科学2018，39，1： | 16 |
| 13 | 融合魏斯氏菌和异常威克汉姆酵母混菌发酵荞麦酸面团馒头的香气物质特征显示文摘应用分离自我国酒鬼酒曲中的融合魏斯氏菌和梅兰春酒醅中的异常威克汉姆酵母进行混菌发酵,通过测定菌株生长曲线探索两株菌的共生作用,采用固相微萃取结合气质联用(SPME-GC-MS)和气相电子鼻技术,对比混菌发酵酸面团(MBF)和单菌发酵酸面团及其荞麦馒头风味化合物的差异性。结果表明,在MBF中乳酸菌、酵母菌菌落数分别达到9.38 log CFU/g、8.51 log CFU/g,两株菌具有良好的共生关系。发酵后荞麦酸面团的主要特征风味物质为乙醇、乙酸、乙酸乙酯、乙偶姻和异戊醇。与酵母菌单菌发酵荞麦酸面团馒头相比,混菌发酵馒头中酯类物质相对含量从5.27%提高到9.53%,结合ROAV分析,混菌发酵荞麦馒头的风味强度明显高于单一乳酸发酵和单一酵母发酵,赋予馒头更浓郁的酒香和果香,感官评定证实其整体可接受度高于其他组。 | 蒋慧 吴玉新 庄靓 汤晓娟 陈佳芳 徐岩 黄卫宁 李宁 Filip Arnaut | 2018 | 食品工业科技2018，39，15： | 13 |
| 14 | 管廊内燃气爆炸作用下不同抗爆结构性能研究显示文摘地下管廊是城市地下空间的重要组成部分,若燃气在地下管廊输送过程中泄漏进入管廊内部并引起爆炸,将会产生严重的后果。以平潭综合试验区环岛路管线工程为背景,基于流固耦合和 ALE(Arbitarty Lagrange Euler)多物质算法,采用 ANSYS/LS-DYNA软件建立管廊结构和土体的三维模型,研究地下管廊内燃气爆炸作用下敷设“泡沫铝”抗爆结构和“钢板-泡沫铝-钢板”夹芯抗爆结构的抗爆性能以及管廊的动力响应,并分析不同抗爆结构对管廊结构的应力和变形影响以及抗爆结构的吸能能力。结果表明:爆炸荷载作用下,燃气仓内墙上距离爆炸荷载最近的结构首先发生破坏,随着爆炸进程的发展,燃气仓内墙与外墙连接处也发生破坏;敷设泡沫铝和泡沫铝夹芯结构可以降低廊体结构的损伤,其中又以泡沫铝夹芯结构效果最佳;在泡沫铝夹芯抗爆结构中,结构应力衰减最快,测点应力峰值与无任何抗爆结构的管廊相比降低了 67.35%,而在泡沫铝抗爆结构中应力峰值仅降低了 43.99%;关于抗爆结构吸能方面,在无任何抗爆结构的管廊内,管廊动能峰值为 0.11 kJ,而复合抗爆结构管廊的动能峰值仅为 0.021 kJ,与无任何抗爆结构的管廊相比,动能降低了 80.9%。综合研究发现,管廊内敷设泡沫铝夹芯结构时吸能和抵抗爆炸冲击波能力最佳。 | 刘希亮 李烨 王新宇 GURKALO Filip | 2019 | 高压物理学报2019，33，4： | 13 |
| 15 | 高产植酸酶乳酸菌发酵对黑豆面包蛋白质品质及烘焙特性的影响显示文摘从实验室获得1株高产植酸酶乳酸菌(L-19)并应用于黑豆酸面团面包,同时选用不产植酸酶的乳酸菌(K-12)作为对照。通过分析面包氨基酸组成和营养指标、蛋白质体外消化率、质构特性、超微结构和感官评定,研究其对黑豆酸面团面包蛋白质营养及烘焙学特性的影响。结果表明:添加乳酸菌黑豆酸面团后,面包蛋白营养和烘焙品质都得到了明显改善,其中L-19酸面团面包(L-19SDB)效果最显著。与黑豆面包(BB)相比,L-19SDB植酸含量下降60.68%,蛋白质体外消化率由64.70%升高至73.93%,总氨基酸含量提高73%。同时与其他3组相比,L-19SDB有更好的氨基酸特征:其必需氨基酸与总氨基酸之比、必需氨基酸指数和生物价均为最高。面包烘焙品质方面,相比黑豆面包BB,L-19SDB和K-12SDB比容分别提高了31.45%和23.59%,硬度降低了68.79%和56.59%。通过ImageJ分析发现,L-19SDB芯囊组织更加均匀,感官评价总体可接受度最高(7.72分)。 | 罗昆 曹伟超 马子琳 武盟 Omedi Jacob OJOBI 郑建仙 黄卫宁 李宁 Filip ARNAUT | 2021 | 食品科学2021，42，6： | 12 |
| 16 | 产单宁酶乳酸菌发酵红豆、扁豆酸面团的生化特性及其对馒头体外消化的影响显示文摘本研究利用一株本课题组前期从自然发酵的豆粉中筛选出的高产单宁酶的发酵乳杆菌D23,来分别发酵红豆、扁豆两种豆类酸面团并制作成馒头,通过测定酸面团发酵前后缩合单宁等抗营养因子含量、多肽分子量分布、游离总酚、游离氨基酸含量,以及馒头淀粉、蛋白质体外消化率,对酸面团的生化特性及馒头的体外消化进行了对比研究。结果表明:通过菌株D23的发酵作用,两种豆类酸面团中缩合单宁含量显著下降(P<0.05),在红豆、扁豆酸面团中分别降低了57.87%、53.54%;大分子量肽含量降低,小分子肽含量升高;游离总酚含量分别升高了75.74%、65.94%;必需氨基酸含量增加了429.31%、358.20%;同时相比普通馒头,酸面团馒头最终消化液中的还原糖含量分别增加了3.27%、5.55%,淀粉的体外消化率得到了提升;蛋白质的最终体外消化率也分别由67.68%、70.21%增加为73.21%、76.97%。因此,该株具有高单宁酶活力的发酵乳杆菌D23可以通过酸面团的发酵作用有效降低豆类基质中缩合单宁等抗营养因子带来的不利影响,并增强最终馒头产品的营养价值,在发酵豆类制品中拥有良好的应用潜力。 | 马子琳 曹伟超 张宾乐 武盟 罗昆 郑建仙 黄卫宁 李宁 Filip Arnaut | 2020 | 食品工业科技2020，41，19： | 12 |
| 17 | 高产β-葡萄糖苷酶的乳酸菌在葡萄汁酸面团面包中的应用显示文摘从4种酒曲中分离筛选乳酸菌,并通过七叶苷平板显色法结合酶活测定筛选出3株高产β-葡萄糖苷酶的菌株。通过16SrDNA基因鉴定其种属,研究了3株菌粗酶液的最适温度、pH,并对酶进行定位。应用高产β-葡萄糖苷酶的乳酸菌发酵葡萄汁酸面团制作面包,通过固相微萃取气相色谱质谱联用技术(GC—MS)分析了面包香气成分,并进行了感官评定。结果表明:酒曲中一共筛得124株乳酸菌,其中产β-葡萄糖苷酶的乳酸菌有28株,产酶能力最高的3株乳酸菌经鉴定为哈尔滨乳杆菌(Lactobacillus harbinensis,M12和M24)和戊糖片球菌(Pediococcus pentosaceus,J28)。用M12发酵葡萄汁酸面团制作面包(RSB),RSB中一共检测出52种风味物质,较普通酵母面包(CYB)的风味物质种类增加了52.9%,而风味物质总峰面积也提高了65.5%。经过感官评定,RSB的整体接受度优于普通酵母面包(CYB)及含未发酵葡萄汁的酵母面包(RYB)。 | 钱超 杨文丹 张宾乐 庄靓 徐岩 黄卫宁 李宁 Filip Arnaut | 2017 | 食品与机械2017，33，5： | 12 |
| 18 | Heterotopic pancreatic tissue in the gastric cardia: A case report and literature review显示文摘The heterotopic pancreas, which is usually described as an untypical presence of pancreatic tissue without any anatomic or vascular continuity with the pancreas, is relatively rare. Clinical manifestations may include bleeding, inflammation, pain and obstruction; however, in most cases it remains silent and is diagnosed during autopsy. Here, we report a case of ectopic pancreatic lesion located in the gastric cardia. The patient was a 73-year-old woman who had a history(over four months) of chronic epigastric pain accompanied by heartburn. Esophagogastroduodenoscopy revealed inflammatory changes throughout the stomach and lower esophagus, as well as a flat polypoid mass with benign features located in the gastric cardia, approx. 10 mm below the 'Z' line, measuring approx. 7 mm in diameter. Endoscopic biopsy forceps were used to remove the lesion. Histological examination of the lesion revealed the presence of heterotopic pancreatic tissue in the gastric mucosa. On the basis of the presented case, we suggest that pancreatic ectopia should be a part of differential diagnosis, not only when dealing with submucosal gastric lesions, but also with those that are small, flat and/or untypically located. | Rafa? Filip Ewa Walczak Jacek Huk Rados?aw P Radzki Marek Bieńko | 2014 | World Journal of Gastroenterology2014，20，44： | 12 |
| 19 | Bariatric surgery in patients with non-alcoholic fatty liver disease-from pathophysiology to clinical effects显示文摘Non-alcoholic fatty liver disease(NAFLD) is increasingly recognized as a significant liver disease,and it covers the disease spectrum from simple steatosis with a risk of development of non-alcoholic steatohepatitis(NASH) to fibrosis,subsequent cirrhosis,end-stage liver failure,and liver cancer with a potential need for liver transplantation.NAFLD and NASH are closely related to obesity,metabolic syndrome,and type 2 diabetes(T2 D).The role of gut hormones,especially glucagon-like peptide 1(GLP-1),is important in NAFLD.Bariatric surgery has the potential for inducing great weight loss and may improve the symptoms of metabolic syndrome and T2 D.Recent data demonstrated significant effects of bariatric surgery on GLP-1 and other gut hormones and important lipid metabolic and inflammatory abnormalities in the pathophysiology of NAFLD.Therefore,bariatric surgery may reverse the pathological liver changes in NAFLD and NASH patients.In the present review,we describe NAFLD and NASH pathophysiology and the primary effects of bariatric surgery on metabolic pathways.We performed a systematic review of the beneficial and harmful effects and focused on changes in liver disease severity in NAFLD and NASH patients.The specific focus was liver histopathology as assessed by the invasive liver biopsy.Additionally,we reviewed several non-invasive methods used for the assessment of liver disease severity following bariatric surgery. | Tea L Laursen Christoffer A Hagemann Chunshan Wei Konstantin Kazankov Karen L Thomsen Filip K Knop Henning Grønbæk | 2019 | World Journal of Hepatology2019，11，2： | 11 |
| 20 | Role of polymorphisms in genes that encode cytokines and Helicobacter pylori virulence factors in gastric carcinogenesis显示文摘The Helicobacter pylori(H. pylori) infection is a determinant factor in gastric cancer(GC) development. However, the infection outcomes are variable and depend on both host and bacterial characteristics. Some host cytokines such as interleukin(IL)-1β, IL-1 Ra, IL-8, IL-10 and tumor necrosis factor-α play important roles in the host immune system response to the pathogen, in the development of gastric mucosal lesions and in cell malignant transformation. Therefore, these host factors are crucial in neoplastic processes. Certain polymorphisms in genes that encode these cytokines have been associated with an increased risk of GC. On the other hand, various virulence factors found in distinct H. pylori bacterial strains, including cytotoxinassociated antigen A, vacuolating cytotoxin, duodenal ulcer promoting gene A protein, outer inflammatory protein and blood group antigen binding adhesin, have been associated with the pathogenesis of different gastric diseases. The virulent factors mentioned above allow the successful infection by the bacterium and play crucial roles in gastric mucosa lesions, including malignant transformation. Moreover, the role of host polymorphisms and bacterial virulence factors in gastric carcinogenesis seems to vary among different countries and populations. The identification of host and bacterium factors that are associated with an increased risk of GC development may be useful in determining the prognosis of infection in patients, what could help in clinical decision-making and in providing of an optimized clinical approach. | Breno Bittencourt de Brito Filipe Ant?nio Fran?a da Silva Fabrício Freire de Melo | 2018 | World Journal of Clinical Oncology2018，9，5： | 9 |
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