Donlim (China)

Type 2 diabetes mellitus (T2DM), a complex systemic metabolic disorder caused by multiple factors, has been linked to numerous acute and chronic complications. T2DM pathogenesis includes glucotoxicity, lipotoxicity, inflammatory cytokines, and amyloid formation. Within the pancreatic islet microenvironment, the crosstalk among cell types plays a significant role in these pathogenic mechanisms. Islet β cells, macrophages, and endothelial cells, the three primary cell types, engage in intercellular communication under physiological and pathological conditions, critical to maintaining islet homeostasis and promoting the pathological progression of T2DM. This review discusses the interactions between these islet cells, particularly how their crosstalk affects islet function and T2DM development. Additionally, natural products targeting islet cell interactions are discussed as a therapeutic approach for T2DM, along with other personalized treatment options, including exosomes, parasitic therapy, and dietary interventions. Emerging strategies that regulate intercellular signaling and complex crosstalk within the islet microenvironment offer promising avenues for T2DM treatment.

Abstract In order to increase the content of flavoring components and nutrients in the stock, effects of microwave (MW) combined with ultrasonic pretreatment on water‐soluble proteins, flavor nucleotides, volatile gas constituents and sensory evaluation in the stewed stock were explored. The results showed that, compared with the control group (CK), MW, and ultrasonic (US) pretreatment could significantly promote the degradation of nucleotides and form a large number of 5′‐flavor nucleotides. The combined treatment of MW and US promoted protein hydrolysis and increased the content of water‐soluble protein. The microwave combined ultrasonication pretreated stew stock had the brightest color and the overall sensory score was better than that of the CK. In addition, GC–MS analysis showed that a total of 49 volatile substances were detected in the stock samples. After microwave combined ultrasonication pretreatment, the relative contents of aldehydes and alcohols in the stock increased significantly. The sensor response value of the electronic nose was the highest, indicating that the intensity of flavor characteristics increased. Therefore, MW combined with ultrasonic pretreatment can effectively promote the formation and dissolution of nutrients, and increase the content of flavorful nucleotides and volatile gases.Practical applicationThis study provides a novel processing method for traditional stewed stock. Ultrasonic combined with MW treatment can quickly degrade the protein in the raw material and dissolve it into the stock. At the same time, it promotes the formation of flavor nucleotides and accelerates the Maillard reaction to produce more flavor substances. The technology has the advantages of short processing time, environmental protection and safety. It can be used as a potential pretreatment technology to regulate the flavor of stock‐soup.

Chicken bone powder was dried by using spray drying (SD), hot air drying (AD), freeze drying (FD), and infrared freeze drying (IFD) in this study. Nutritional composition, antioxidant property, physical property, energy consumption, and flavor were compared, respectively. The results demonstrated that IFD powder had the highest content of amino acid nitrogen (49 mg/100 g). And in terms of polypeptide content, IFD and FD powder showed no significant difference, were obviously higher than AD and SD powder. As for antioxidant property, IFD and FD powder had higher DPPH and ·OH scavenging capacity than AD and SD powder. In addition, IFD powder had the highest L* value (74.59) and SD powder had the lowest L* value (65.35), which was consistence with the result of appearance score. Concerning flavor and sensory evaluation, IFD powder showed the highest umami value (11.85) and acceptability score (52.52) among four drying methods. Besides, the typical E-nose sensors response values of the IFD powder were closest to those of the enzymatic hydrolysate before drying and SD powder had the highest response value in all sensors. Finally on the basis of energy consumption, SD showed the minimum drying time and energy consumption.

Increasingly more enterprises are intending to deploy data management systems in the cloud. However, the complexity of software development significantly increases both time and learning costs of data management system development. In this paper, we investigate the coding-free construction of a data management system based on Software-as-a-Service (SaaS) architecture, in which a practical application platform and a set of construction methods are proposed. Specifically, by extracting the common features of data management systems, we design a universal web platform to quickly generate and publish customized system instances. Then, we propose a method to develop a lightweight data management system using a specific requirements table in a spreadsheet. The corresponding platform maps the requirements table into a system instance by parsing the table model and implementing the objective system in the running stage. Finally, we implement the proposed framework and deploy it on the web. The empirical results demonstrate the feasibility and availability of the coding-free method for developing lightweight web data management systems.