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Summary This study is the first to measure global burden of hip fracture in patients aged 55 years and older across 204 countries and territories from 1990 to 2019. Our study further proved that the global burden of hip fracture is still large. Hip fractures among males are perhaps underestimated, and older adults should be given more attention. Purpose Hip fracture is a tremendous universal public health challenge, but no updated comprehensive and comparable assessment of hip fracture incidence and burden exists for most of the world in older adults. Methods Using data from the Global Burden of Diseases (GBD) 2019, we estimated the number and rates of the incidence, prevalence, and years lived with disability (YLD) of hip fracture across 204 countries and territories in patients aged 55 years and older from 1990 to 2019. Results In 2019, the incidence, prevalence, and YLDs rates of hip fracture in patients aged 55 years and older were 681.35 (95% UI 508.36–892.27) per 100000 population, 1191.39 (95% UI 1083.80–1301.52) per 100000 population, and 130.78 (95% UI 92.26–175.30) per 100000 population. During the three decades, the incidence among people aged below 60 years showed a downward trend, whereas it showed a rapid upward trend among older adults. All the numbers and rates of hip fractures among females were higher than those among males and increased with age, with the highest number and rate in the highest age group. Notably, the male to female ratio of the incidence for people aged over 55 years increased from 0.577 in 1990 to 0.612 in 2019. Falls were the leading cause among both sexes and in all age groups. Conclusions The incidence and the number of hip fractures among patients aged 55 years and older increased over the past three decades, indicating that the global burden of hip fracture is still large. Hip fractures among males are perhaps underestimated, and older adults should be given more attention.

Background/Aims: This study aims to investigate the role of circular antisense non-coding RNA at the INK4 locus (cANRIL) in the inflammatory response of vascular endothelial cells (ECs) in a rat model of coronary atherosclerosis (AS). A rat model of AS was established with rats that were injected with a large dose of vitamin D 3 and fed a high-fat diet. Methods: Sixty Wistar rats were randomly assigned into control, model, empty vector, over-expressed cANRIL and low-expressed cANRIL groups (12 rats in each group). Sixteen weeks later, the ultrastructure of their coronary arteries was observed via transmission electron microscopy. Rat serum lipid levels were analyzed using an automatic biochemical analyzer, and their atherogenic index (AI) values were calculated. Hematoxylin and eosin staining was used to observe the endothelial morphology of rats. Additionally, rat EC apoptosis was tested via a TUNEL assay. Enzyme-linked immunosorbent assays (ELISAs) were applied to measure serum levels of interleukin-1 (IL-1), IL-6, matrix metalloproteinase-9 (MMP-9) and C-reactive protein (CRP). The cANRIL, Bax, bcl-2 and caspase-3 mRNA expression levels were measured with a quantitative real-time polymerase chain reaction (qRT-PCR). The protein expression levels of Bax, bcl-2 and caspase-3 were detected using immunohistochemistry. Results: In the control group, ECs were closely arranged with normal structures, and there was no proliferation. In the model, empty vector and over-expressed cANRIL groups, some cells were not present, and atherosclerotic plaques and thrombi appeared. However, in the under-expressed cANRIL group, the cells had a normal structure. Compared with the model and empty vector groups, the levels of total cholesterol (CHOL), triglycerides (TGs), low density lipoprotein (LDL), IL-1, IL-6, MMP-9, CRP, cANRIL, Bax, and caspase-3, AI values, and rates of EC apoptosis decreased in the low-expressed cANRIL group, while HDL (high density lipoprotein) levels and mRNA and protein expression levels of bcl-2 were increased. The changes in expression levels in the over-expressed cANRIL group were the opposite of those in the low-expressed cANRIL group. Conclusions: Our study provides evidence that reduced cANRIL expression could prevent coronary AS by reducing vascular EC apoptosis and inflammatory factor expression.

Aims: To evaluate the efficacy of stromal vascular fraction (SVF) in treating osteoarthritis (OA). Background: OA is a common degenerative disease, the most important manifestation of which is cartilage destruction and inflammation. The SVF is a mixed group of multiple cells extracted from adipose tissue with a certain ability to promote tissue repair. However, the biological safety and efficacy of human derived SVF in treating OA have not been confirmed. Methods: Seventy‐six nude rats were used in this experiment. The rat OA model was constructed with anterior cruciate ligament transection (ACLT). After 4 weeks, SVF cells were injected into the joint cavity once. After 12 weeks, the experimental animals were sacrificed and decalcified sections were subjected to hematoxylin and eosin (H&E), safranine O staining, and AP‐PAS staining and immunohistochemistry for inflammation markers. Results: After surgery, the knee joint swells, pain intensifies, and the joint space narrows. The results of H&E, safranine O, and AP‐PAS staining showed that the cartilage tissue was damaged in the ACLT‐OA group and the treatment of SVF can reduce cartilage degradation. The numbers of ADAMTS‐5‐, MMP‐13‐, and IL‐1 β ‐positive cells significantly decreased and type II collagen‐positive cells were more frequently detected in the ACLT‐OA group compared with that in the control group, the treatment of SVF can reduce inflammation. Conclusion: SVF cells can be safely used to treat OA and can both effectively reduce the progression of joint inflammation and promote cartilage regeneration.

The penis is a vital organ of perception that transmits perceived signals to ejaculation-related centers. The penis consists of the glans penis and penile shaft, which differ considerably in both histology and innervation. This paper aims to investigate whether the glans penis or the penile shaft is the main source of sensory signals from the penis and whether penile hypersensitivity affects the whole organ or only part of it. The thresholds, latencies, and amplitudes of somatosensory evoked potentials (SSEPs) were recorded in 290 individuals with primary premature ejaculation using the glans penis and penile shaft as the sensory areas. The thresholds, latencies, and amplitudes of SSEPs from the glans penis and penile shaft in patients were significantly different (all P < 0.0001). The latency of the glans penis or penile shaft was shorter than average (indicating hypersensitivity) in 141 (48.6%) cases, of which 50 (35.5%) cases were sensitive in both the glans penis and penile shaft, 14 (9.9%) cases were sensitive in the glans penis only, and 77 (54.6%) cases were sensitive in the penile shaft only (P < 0.0001). There are statistical differences in the signals perceived through the glans penis and the penile shaft. Penile hypersensitivity does not necessarily mean that the whole penis is hypersensitive. We classify penile hypersensitivity into three categories, namely, glans penis, penile shaft, and whole-penis hypersensitivity, and we propose the new concept of penile hypersensitive zone.

The Al-11.0Mg-2.6Si-4.0Zn-0.6Mn (wt%) alloy is a new developed high strength die cast alloy which can be used for structural parts in the automotive and aerospace industry. In this study, the effect of various amount of Ti on microstructure evolution and mechanical properties of Al-11.0Mg-2.6Si-4.0Zn-0.6Mn (wt%) alloy under as-cast and T6 heat treatment conditions are investigated. The addition of Ti results in the formation of Al3Ti intermetallic phase, and the volume fraction and forming temperature increases with the increase of titanium content. With 0.1wt% Ti addition, the best mechanical properties of the alloy. The yield strength (YS), ultimate tensile strength (UTS) and elongation reach up to 350 MPa, 440 MPa and 3.29% respectively after heat treatment. Titanium content should be controlled below 0.10%.

The autonomic nervous system plays a crucial role in regulating bone metabolism, with sympathetic activation stimulating bone resorption and inhibiting bone formation. We found that fractures lead to increased sympathetic tone, enhanced osteoclast resorption, decreased osteoblast formation, and thus hastened systemic bone loss in ovariectomized (OVX) mice. However, the combined administration of parathyroid hormone (PTH) and the β-receptor blocker propranolol dramatically promoted systemic bone formation and osteoporotic fracture healing in OVX mice. The effect of this treatment is superior to that of treatment with PTH or propranolol alone. In vitro, the sympathetic neurotransmitter norepinephrine (NE) suppressed PTH-induced osteoblast differentiation and mineralization, which was rescued by propranolol. Moreover, NE decreased the PTH-induced expression of Runx2 but enhanced the expression of Rankl and the effect of PTH-stimulated osteoblasts on osteoclastic differentiation, whereas these effects were reversed by propranolol. Furthermore, PTH increased the expression of the circadian clock gene Bmal1, which was inhibited by NE-βAR signaling. Bmal1 knockdown blocked the rescue effect of propranolol on the NE-induced decrease in PTH-stimulated osteoblast differentiation. Taken together, these results suggest that propranolol enhances the anabolic effect of PTH in preventing systemic bone loss following osteoporotic fracture by blocking the negative effects of sympathetic signaling on PTH anabolism.

In the present study, carrot juice prepared was added into skimmed milk before fermentation to produce 10% and 20% (w/w) carrot-fortified skim milk. The influence of carrot juice on the lactic acid content, chemical composition, syneresis, texture, rheology property, and microstructure was evaluated along with a potential of carrot juice as an ingredient with rich dietary fiber and a firm structure with interaction of milk protein and a complex matrix under acidification. The results showed that the pH of yoghurt significantly (P<0.01) reduced with carrot juice addition, minimizing fermentation time by nearly 1 h and brought about an enhanced postacidification during the storage period while titratable acidity increased. Moreover, carrot juice addition had no significant effect on ferric reducing power and phenolic content (P>0.05). With 10% and 20% level carrot juice added, the total phenolic content (mg GAEkg−1) increased (37.86 and 38.92, respectively) compared with control (36.91) (P<0.05). Besides, the addition of carrot juice also showed reduced syneresis, increased apparent viscosity and viscoelastic modulus, stable texture, and a refined microstructure. Overall, this study confirmed that carrot juice has a potential as natural and nutrient composition to obtain firm and compact texture and enhance the beneficial quality of yoghurt.

Corn glutelin hydrolysate (CGH) was prepared by alkaline protease hydrolysis of corn glutelin and further modified by histidine (His) and tryptophan (Trp) through the Plastein reaction, obtaining His-fortified CGH (His-CGH) and Trp-fortified CGH (Trp-CGH). The functional properties (solubility, foaming capacity, and emulsifying activity) of the modified peptides were analyzed. The corresponding modifiers were added to baked products to evaluate potential application in the baking field. The effects of the modifiers on batter density, specific volume, and textural properties of chiffon cake were investigated. This study aimed to enhance the functional characteristics of corn glutelin and provide a theoretical basis for the development of functional products or green food additives. Corn glutelin hydrolysate supplemented with His-CGH and Trp-CGH exhibited improved solubility, foaming stability, and emulsifying capacity. Compared with CGH, the foamability (FC) of Trp-CGH increased by 9%, the foaming stability (FS10) at 10 min elevated by 8.41%, the foaming stability (FS20) at 20 min improved by 14.79%, and the foaming stability at 30 min (FS30) raised by 14.14%. The emulsifying activity of Trp-CGH improved by 10.65 m2/g, and the emulsifying stability increased by 10.57 min. Furthermore, the batter density of the cake sample with Trp-CGH decreased by 0.028 g/cm3, the specific volume increased by 0.29 cm3/g, the baking loss rate lowered by 0.99%, and the hardness reduced by 0.36 N. The improvement of these quality indexes remarkably enhanced the sensory acceptance and texture of the cake sample. Overall, it also reveals that the addition of the Plastein reaction modifiers before baking also highlights their potential as green food additives in baking products.

This study investigated the effects of various concentrations of coriander seed powder (CSP) (0.1%, 0.3%, and 0.5%) on the fermentation performance, whey precipitation rate, texture, rheological properties, microstructure, and sensory characteristics of spoonable yoghurt stored at 4 °C for 21 days. The aim was to evaluate the impact of CSP on spoonable yoghurt quality and its health-promoting properties. The results revealed that the addition of CSP led to a significant decrease in pH and an increase in titratable acidity. Furthermore, the whey precipitation rate in the CSP-enriched yogurt sample was clearly lower than that of the control group (p < 0.05). The syneresis of the yogurt sample with 0.3% CSP decreased by 21.14 on the 21st day, compared to the control group (49.64%) (p < 0.05). This was accompanied by a reduction in apparent viscosity and an increase in the viscoelastic modulus. Meanwhile, the texture of the yogurt sample remains more stable, with the best sensory acceptance in the yogurt sample containing 0.3% CSP. As the concentration of coriander seed powder level increased, antioxidant activity, digestibility, and small molecule phenolic level of the yogurt samples obviously improved (p < 0.05). Yogurt with 0.3% CSP still showed significantly enhanced antioxidant capacity during the 21-day storage period. The DPPH-radical scavenging rate increased by 5.22% compared to the control group (p < 0.05). Similarly, the ABTS+ clearance activity increased by 12.52% (47.06% compared to 34.54% in the control group, p < 0.05). In the 0.3% CSP yogurt group, the total phenolic content reached 5.33 mg GAE/100 g, an increase of 1.85 compared to the control sample (3.48 mg GAE/100 g) (p < 0.05). The in vitro protein digestibility of the yogurt samples containing 0.3% CSP clearly increased by 12.65% (p < 0.05). In summary, the yogurt sample supplemented with 0.3% CSP demonstrated optimal sensory quality characteristics. Coriander seed powder may be used as a beneficial ingredient containing rich active substances to enhance the quality of spoonable yoghurt products.