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Taichung, Taiwan

Lin Y.-H.,Peng Hu Hospital | Huang S.-M.,China Medical University at Taichung | Huang C.-Y.,Peng Hu Hospital | Tu Y.-N.,Peng Hu Hospital | And 2 more authors.
PLoS ONE | Year: 2014

Objectives: Respiration-induced motion in the liver causes potential errors on the measurement of contrast medium in abdominal artery from multiphase hepatic CT scans. In this study, we investigated the use of hepatic CT images to quantitatively estimate the abdominal artery motion due to respiration by optical flow method. Copyright:Materials and Methods: A total of 132 consecutive patients were included in our patient cohort. We apply the optical flow method to compute the motion of the abdominal artery due to respiration.Results: The minimum and maximum displacement of the abdominal artery motion were 0.02 and 30.87 mm by manual delineation, 0.03 and 40.75 mm calculated by optical flow method, respectively. Both high consistency and correlation between the present method and the physicians' manual delineations were acquired with the regression equation of movement, y50.81x+0.25, r50.95, p>0.001.Conclusion: We estimated the motion of abdominal artery due to respiration using the optical flow method in multiphase hepatic CT scans and the motion estimations were validated with the visualization of physicians. The quantitative analysis of respiration-related movement of abdominal artery could be used for motion correction in the measurement of contrast medium passing though abdominal artery in multiphase CT liver scans. © 2014 Lin et al. Source


Fu R.-H.,ChinaMedical University | Fu R.-H.,China Medical University at Taichung | Liu S.-P.,China Medical University at Taichung | Liu S.-P.,ChinaMedicalUniversity | And 11 more authors.
Journal of the Science of Food and Agriculture | Year: 2013

Background: Myricetin is a naturally occurring flavonoid that is found in many fruits, vegetables, teas andmedicinal herbs. It has been demonstrated to have anti-inflammatory properties, but, to date, no studies have described the immunomodulatory effects ofmyricetin on the functions of dendritic cells (DCs). The aim of this study was to evaluate the potential formyricetin to modulate lipopolysaccharide (LPS)-stimulated activation of mouse bone marrow-derived DCs. Results: Our experimental data showed that treatment with myricetin up to 10 μgmL-1 does not cause cytotoxicity in cells. Myricetin significantly decreased the secretion of tumour necrosis factor-α, interleukin-6 and interleukin-12p70 by LPS-stimulated DCs. The expression of LPS-induced major histocompatibility class II, CD40 and CD86 on DCs was also inhibited by myricetin, and the endocytic and migratory capacity of LPS-stimulated DCs was blocked by myricentin. In addition, LPS-stimulated DC-elicited allogeneic T-cell proliferation was reduced by myricetin. Moreover, our results confirmed that myricetin attenuates the responses of LPS-stimulated activation of DCs via suppression of IkB kinase/nuclear factor-?B and mitogen-activated protein kinase-dependent pathways. Conclusion: Myricetin has novel immunopharmacological activity, and modulation of DCs by myricetinmay be an attractive strategy for the treatment of inflammatory and autoimmune disorders, and for transplantation. © 2012 Society of Chemical Industry. Source


Hsu K.-C.,ChinaMedical University | Hwang J.-S.,Hungkuang University | Chi H.-Y.,Chung Shan Medical University | Lai K.-M.,Chung Shan Medical University
Journal of the Science of Food and Agriculture | Year: 2010

BACKGROUND: Whole oysters (Crassostrea gigas) were processed using high-pressure (HP) treatment (150-300 MPa) to determine their shucking and biochemical properties. Subsequently, HP-treated oysters were cooked at 160°C for 90 s, as when preparing the oyster omelette dish, to evaluate their physical and sensory characteristics as compared to raw oysters. RESULTS: The treatments of 250 and 300 MPa for 2 min and 0 min, respectively, resulted in 100% release. The pH of HP-treated oysters increased slightly from 6.50 to 6.82,and the moisture contents of the HP-treated oysters with or without further cooking were all higher than those of the control. The brightness, yellowness and cutting strength of HP-treated oysters with further cooking changed insignificantly, while the redness decreased compared to the control. Sensory evaluation showed that oysters treated at 250 and 300 MPa oysters after cooking received higher quality scores than the control. CONCLUSIONS: HP processing at 250 and 300 MPa proved to be a good method for oyster shucking. The HP-treated oysters cooked in the oyster omelette are acceptable to consumers. Overall, the application of HP as a processing method to improve the quality and acceptability of oysters and their related products would be possible. © 2009 Society of Chemical Industry. Source

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