Objective—To study the sensory quality of six kinds of military ready-to-eat meat sticks by fuzzy mathematics method. Methods—Adopted the method of fuzzy mathematics with color, status, smell, texture and taste as evaluation factors, and carried out fuzzy mathematics judgment of the sensory quality of six kinds of military ready-to-eat meat sticks: Orleans pork, sauced pork tenderloin, original beef, black pepper beef, mellow beef and spicy beef. Results—The fuzzy comprehensive sensory evaluation scores of six kinds of military ready-to-eat meat sticks from high to low were original beef, mellow beef, black pepper beef, spicy beef, Orleans pork and sauced pork tenderloin. Conclusions—The fuzzy mathematics method can reflect the sensory quality more objectively and accurately, which provided a reference method for the comprehensive sensory quality evaluation of military ready-to-eat meat sticks.

BACKGROUND:Intestinal ischemia/reperfusion (I/R) injury is a fatal syndrome that occurs under many clinical scenarios. The apoptosis of intestinal cells caused by ischemia can cause cell damage and provoke systemic dysfunction during reperfusion. However, the mechanism of I/R-induced apoptosis remains unclear. Cystic fibrosis transmembrane conductance regulator (CFTR) is a cAMP-activated chloride channel. Few researchers have paid attention to its role in intestinal I/R injury, or the relationship between CFTR and intestinal apoptosis induced by hypoxia/reoxygenation (H/R).AIM:To investigate the effects of CFTR on I/R-induced intestinal apoptosis and its underlying molecular mechanisms.METHODS:An intestinal I/R injury model was established in mice with superior mesenteric artery occlusion, and Caco2 cells were subjected to H/R for the simulation of I/R in vivo.RESULTS:The results suggested that CFTR overexpression significantly increased the Caco2 cell viability and decreased cell apoptosis induced by the H/R. Interestingly, we found that the translocation of p65, an NF-κB member, from the cytoplasm to the nucleus after H/R treatment can be reversed by the overexpression of CFTR, the NF-κB P65 would return from the nucleus to the cytoplasm as determined by immunostaining. We also discovered that CFTR inhibited cell apoptosis in the H/R-treated cells, and this effect was significantly curbed by the NF-κB activator BA, AKT inhibitor GSK690693 and the PI3K inhibitor LY294002. Moreover, we demonstrated that CFTR overexpression could reverse the decreased PI3K/AKT expression induced by the I/R treatment in vivo or H/R treatment in vitro.CONCLUSION:The results of the present study indicate that the overexpression of CFTR protects Caco2 cells from H/R-induced apoptosis; furthermore, it also inhibits H/R-induced apoptosis through the PI3K/AKT/NF-κB signaling pathway in H/R-treated Caco2 cells and intestinal tissues.

Objective-To study the dietary changes of Chinese flight personnel in the past 60 years, and to provide a basis for formulating reasonable nutritional intervention measures. Methods-The changes of dietary structure of Chinese pilots from 1963 to 2018 were analyzed by retrospective statistical classification and analysis according to each 10-year-period. It involved a total of 10,327 flight personnel, 68 civil aviation personnel, 10,259 military aviation personnel. Results- The average carbohydrate energy intake ratio is 50.21%, decreasing year by year, and the fat is 34.89%, increasing yearly. The intakes of vitamin B1 and vitamin PP decreased while Vitamin B2 increased. Conclusions-The aircrew have been in a high-fat, low-carbohydrate diet for in the past 60 years, and their total energy intake was high. Therefore, attention should be paid to the long-term potential negative effects of these results on flight occupations. Attention should be paid to the intake of vitamin B1 and PP.

Objective—To understand and analyze the prevalence and risk factors of dyslipidemia among flight personnel, so as to provide the basis for aviation health management. Methods—The physical examination data of flight personnel who participated in physical examination in 2020 were collected. The prevalence and risk factors of dyslipidemia in flight personnel were analyzed by statistical methods. Results—The risk of dyslipidemia increased with age and longer flight time. Flight crews with an overweight body mass index are more likely to have dyslipidemia. Conclusions—Comprehensive measures should be taken to prevent and control dyslipidemia from health education, diet and nutrition, and physical training for the key population.

Objective—To observe the effect of different muscle-enhancing supplement programs on muscle strength and guide pilots to carry out reasonable nutritional supplement in anti-G physical training. Methods—Ten healthy male volunteers were randomly divided into the experimental group and the control group. The subjects were trained according to the anti-G muscle strength training program and got different muscle-enhancing supplement programs for 16 weeks. The muscle strength indexes of the subjects were measured before and after the experiment. Results—Compared with before the experiment, the 10RM and 3RM of barbell squat, leg bend and pull, and maximal leg strength in the experimental group and the control group were significantly increased (P < 0.01), and the 10RM and 3RM of barbell push in the experimental group and the control group were significantly increased (P < 0.05). After muscle-enhancing supplement, the proportion of muscle strength improvement in the experimental group was higher than that in the control group. Conclusions—The muscle-enhancing supplement program of experimental group was better than the control group.

Objective—To study the sensory quality of four kinds of sticky soup food by fuzzy mathematics method. Methods—Adopted the method of fuzzy mathematics with color, status, smell, texture and taste as evaluation factors, and carried out fuzzy mathematics judgment of the sensory quality of four kinds of sticky soup food: cheese purple potato soup, guggen pumpkin soup, cocoa black bean soup and matcha wheat soup. Results—The fuzzy comprehensive sensory evaluation scores of four kinds of sticky soup food from high to low were cheese purple potato soup, guggen pumpkin soup, cocoa black bean soup, matcha wheat soup. Conclusions—The fuzzy mathematics method can reflect the sensory quality of sticky soup food objectively, which provided a reference method for the comprehensive sensory quality evaluation of sticky soup food.

Objective—To explore the effect of muscle-enhancing nutrition support on anthropometric indexes after anti-G physical training. Methods—Ten healthy male volunteers were randomly divided into experimental group and control group. Based on anti-G physical training, different muscle-enhancing nutrition support were used for 16 weeks. Anthropometric indexes were measured every two weeks. Results—The neck circumference, chest circumference, armpit upper arm circumference, upper arm circumference, upper arm minimum circumference and upper arm maximum circumference increased, while waist circumference, hip circumference and thigh circumference decreased in the experimental group and the control group. The body weight, fat free mass and muscle mass increased, while body fat percentage and fat mass decreased significantly (p < 0.05) in the experimental group. The body weight, boy fat percentage and fat mass increased while the fat free mass and muscle mass decreased in the control group. Conclusions—The results showed that the nutrition support in the experimental group could help improving muscle mass and reducing fat mass, and the effect was better than that in the control group.