The influence of body ownership illusion on pain and its potential mechanisms

身体拥有感错觉以多通道的感官整合为基础,包括视觉-触觉、视觉-本体感觉、触觉-本体感觉、视觉-内感受的整合等。来自实验室急性痛以及慢性痛的大量结果表明拥有感错觉可产生镇痛作用。身体部位尺寸大小、肢体透明度等相关影响因素也逐渐得到揭示。拥有感错觉影响疼痛的机制与身体表征的改变有关,该过程可能涉及&ldquo;身体网络&rdquo;与&ldquo;疼痛网络&rdquo;间的连接,其中后顶叶皮层可能有重要作用。未来研究应更为深入地探索拥有感错觉范式以考察不同因素对疼痛的影响;在现有多感官整合的范式中重视内感受的作用;考察拥有感错觉改变疼痛的认知神经机制;区分急、慢性痛条件下以及不同慢性痛类型中拥有感错觉对疼痛的不同影响。</p

一例人工饲养王锦蛇消化道蛔虫病的临床报道

蛇蛔虫病是困扰我国蛇类种群保育的一类重要寄生虫病。在临床疾病报道方面，蛔虫病在宿主体内感染寄生可以造成动物严重的消化系统炎症、功能性机械损伤等，且在损伤严重的情况下容易继发细菌性感染。该病例报道了1例福建省某蛇类养殖场中王锦蛇感染蛇蛔虫导致胃肠阻塞的案例，记述了发病相关情况、临床症状及病理学研究，结合病因就蛔虫病在蛇类人工繁育中的防治提出相关建议，为圈养蛇类的蛔虫病防控提供相关参考

植物蛋白螺杆挤压组织化技术的研究进展Development of plant protein screw extrusion texturing technology

螺杆挤压组织化技术是植物蛋白肉生产加工的主要方式，具有规模化、产业化、连续化、高效节能等优点。旨在对植物蛋白螺杆挤压组织化技术进行梳理，从螺杆挤压组织化技术及其设备方面综述了植物蛋白螺杆挤压组织化技术的研究进展，阐述了螺杆挤压组织化过程的影响因素。螺杆挤出机是植物蛋白挤压组织化加工的主要设备，螺杆为螺杆挤出机的核心部件，螺杆元件及螺杆构型对挤压压力、剪切力、扭矩和平均停留时间具有较大影响。温度、剪切力、压力、原料等都是影响植物蛋白螺杆挤压组织化过程的重要因素。Screw extrusion texturing technology is the main way of vegetable protein meat production, with the advantages of scale, industrialization, continuity, high efficiency and energy saving. To sort out the plant protein screw extrusion texturing technology, the research progress of screw extrusion texturing technology of plant protein was reviewed from the aspects of screw extrusion texturing technology and equipment and the influencing factors of screw extrusion texturing process were elaborated. Screw extruder was the main equipment of plant protein extrusion texturing process with screw as the core component of screw extruder, screw elements and screw configuration had great influence on extrusion pressure, shear force, torque and average residence time. Temperature, shear force, pressure and raw materials were the important factors affecting the plant protein screw extrusion texturing process

高水分挤压组织化植物蛋白纤维结构形成机制研究进展Research progress on the formation mechanism of high-moisture extrusion textured vegetable protein fiber structure

高水分挤压组织化技术是目前生产具有类似动物肉的纤维结构和口感的组织化植物蛋白的主要加工技术。旨在为未来新型植物性肉类类似物的加工和产品设计提供理论参考，从原辅料（植物蛋白、添加剂）、挤压系统参数（水添加量、挤压温度、螺杆转速和喂料速度）、冷却模头三个方面阐述对植物蛋白高水分挤压过程中纤维结构形成的影响机制。蛋白质分子间相互作用力是组织化植物蛋白纤维结构形成的关键，而不同的植物蛋白原料其组织化结构所依赖的蛋白质分子间作用力不同。添加剂可以改变蛋白质等分子内或分子间的作用方式和程度，从而直接影响组织化植物蛋白成品纤维结构的形成。挤压参数主要通过影响蛋白质结构来影响产品质构特性。冷却模头有利于各向异性纤维结构的形成 High-moisture extrusion texturing technology is currently the main processing technology for producing textured vegetable protein with a fibrous structure and taste similar to animal meat. In order to provide a theoretical reference for the future processing and product design of new plant-based meat analogues, the mechanisms influencing the formation of fibrous structures during high-moisture extrusion of plant proteins were described from three aspects: raw and auxiliary materials (vegetable protein, additives), extrusion system parameters(moisture addition, extrusion temperature, screw speed and feeding speed) and cooling die head. Protein intermolecular interactions are key to the formation of textured vegetable protein fiber structures, and different vegetable protein depends on different protein intermolecular interactions for their textured structures. Additives can change the mode and degree of intra- or intermolecular interaction of proteins, thus directly influencing the formation of the fiber structure of the finished textured vegetable protein. Extrusion parameters affect the textural properties of the product mainly by influencing the protein structure. The cooling die head facilitates the formation of anisotropic fiber structures