Since December 2019, a novel coronavirus named 2019 coronavirus (2019-nCoV) has emerged in Wuhan of China and spread to several countries worldwide within just one month.Apart from fever and respiratory complications, acute kidney injury has been observed in some patients with 2019-nCoV. In a short period of time, angiotensin converting enzyme II (ACE2), have been proposed to serve as the receptor for the entry of 2019-nCoV, which is the same for severe acute respiratory syndrome coronavirus (SARS). To investigate the possible cause of kidney damage in 2019-nCoV patients, we used both published kidney and bladder cell atlas data and an independent unpublished kidney single cell RNA-Seq data generated in-house to evaluate ACE2 gene expressions in all cell types in healthy kidneys and bladders.Our results showed the enriched expression of all subtypes of proximal tubule cells of kidney and low but detectable levels of expression in bladder epithelial cells. These results indicated the urinary system is a potential route for 2019-nCoV infection, along with the respiratory system and digestion system. Our findings suggested the kidney abnormalities of SARS and 2019-nCoV patients may be due to proximal tubule cells damage and subsequent systematic inflammatory response induced kidney injury. Beyond that, laboratory tests of viruses and related indicators in urine may be needed in some special patients of 2019-nCoV.

Improved survival following organ transplantation has brought to the forefront some long-term complications, among which osteoporosis and associated fractures are the major ones that adversely affect the quality of life in recipients. The pathogenesis of osteoporosis in transplant recipients is complex and multifactorial which may be related to increased bone resorption, decreased bone formation, or both. Studies have shown that the preexisting underlying metabolic bone disorders and the use of immunosuppressive agents are the major risk factors for osteoporosis and fractures after organ transplantation. And rapid bone loss usually occurs in the first 6–12 months with a significant increase in fracture risk. This paper will provide an updated review on the possible pathogenesis of posttransplant osteoporosis and fractures, the natural history, and the current prevention and treatment strategies concerning different types of organ transplantation.

Summary Freezing and thawing technologies are widely used in meat industry. This study aimed to investigate the effects of freezing and different thawing methods (Control group, CG; water immersing thawing, WT; low temperature combined with high‐humidity thawing, LT; combined thawing 1 (WT 15 min, then LT), CT1; combined thawing 2 (LT 2 h, then WT), CT2) on the quality of chicken breast. The results showed that all thawing methods significantly increased shear force value, the gap between muscle fibres, the contents of malondialdehyde (MDA) and carbonyl compounds, meanwhile, decreased the pH, CIE a* value, total protein solubility and sarcoplasmic protein solubility, compared with CG (P < 0.05). Among different thawing methods, LT was most effective in decreasing thawing loss but it had the highest contents of MDA and carbonyl compounds (P < 0.05). CT1 significantly decreased shear force value and MDA content (P < 0.05). Overall, freezing and thawing process had a detrimental effect on the quality of chicken breast, and the extent was pronounced with different thawing methods. On the basis of shortening thawing time and keeping meat quality, the results of this study suggested that CT1 could be chosen as the better thawing method.

Background COVID-19 has overwhelmed health systems worldwide. It is important to identify severe cases as early as possible, such that resources can be mobilized and treatment can be escalated. Objective This study aims to develop a machine learning approach for automated severity assessment of COVID-19 based on clinical and imaging data. Methods Clinical data—including demographics, signs, symptoms, comorbidities, and blood test results—and chest computed tomography scans of 346 patients from 2 hospitals in the Hubei Province, China, were used to develop machine learning models for automated severity assessment in diagnosed COVID-19 cases. We compared the predictive power of the clinical and imaging data from multiple machine learning models and further explored the use of four oversampling methods to address the imbalanced classification issue. Features with the highest predictive power were identified using the Shapley Additive Explanations framework. Results Imaging features had the strongest impact on the model output, while a combination of clinical and imaging features yielded the best performance overall. The identified predictive features were consistent with those reported previously. Although oversampling yielded mixed results, it achieved the best model performance in our study. Logistic regression models differentiating between mild and severe cases achieved the best performance for clinical features (area under the curve [AUC] 0.848; sensitivity 0.455; specificity 0.906), imaging features (AUC 0.926; sensitivity 0.818; specificity 0.901), and a combination of clinical and imaging features (AUC 0.950; sensitivity 0.764; specificity 0.919). The synthetic minority oversampling method further improved the performance of the model using combined features (AUC 0.960; sensitivity 0.845; specificity 0.929). Conclusions Clinical and imaging features can be used for automated severity assessment of COVID-19 and can potentially help triage patients with COVID-19 and prioritize care delivery to those at a higher risk of severe disease.

The effects of oil-water mixed frying (DWF) and pure-oil frying (PDF) on changes in quality characteristics of soybean oil and chicken chop during six days of frying were comparatively investigated. The results showed that the changes in specific extinction coefficients, p-anisidine value, carbonyl value, viscosity and color of soybean oil were more pronounced in the case of PDF, indicating that oil oxidative and polymeric degradation was retarded by DWF. Concerning fat content of chicken chop, lower (p<0.05) values were observed in the last three days in the case of DWF than PDF. Meanwhile, DWF led to lower acrylamide formation in chops during the six days. Sensory evaluation showed that DWF provided chops with five attributes similar to those of chops fried by PDF on the first day. As frying days increased, the decreases in scores for color, odor, flavor and overall acceptability were less in the case of DWF. In conclusion, DWF could be a worthwhile alternative for retarding oil deterioration and producing healthier and higher quality fried meat products.