The Activation of Residual Dormant Follicles by Human Chorionic Gonadotropin (HCG) in Vivo: a Novel Treatment for Premature Ovarian Insufficiency

BackgroundWith the influence of factors such as ovarian surgery, high-dose radiotherapy and chemotherapy, environmental degradation, and bad living habits, the occurrence of premature ovarian insufficiency(POI) is getting younger and younger, and many young women's ovaries have entered the aging stage earlier. While many studies have investigated the patients with POI, which is still a challenge in reproductive medicine as the treatments available now are not ideal. POI patients have varying amounts of residual dormant follicles in the ovaries. Therefore, it is critical to further our understanding of primordial follicle activation in order to treat.This study aimed to investigate the activation of residual follicles in POI patients with injection of HCG, whether they could obtain embryos and become pregnant.Methods Four patients with POI were pretreated with dehydroepiandrosterone, Coenzyme Q10, estrogen and medroxyprogesterone. The prescribed amounts of estrogen and medroxyprogesterone were adjusted to maintain the level of FSH at ˂15 mIU/ml and the level of LH˂10 mIU/ml. When the treatments failed to induce the appearance of follicles after 3 months, the patients received treatment with 10000 IU of HCG. Results The residual dormant follicles in POI patients can be activated using our approach to obtain embryos and conceive by injection of HCG. ConclusionsPOI patients may conceive their own genetic children by activating dormant follicles in vivo. These findings may represent a new simple and feasible solution for the treatment of patients with POI to conceive their own genetic children.

Effects of Aging on the Dry Shrinkage Cracking of Lime Soils with Different Proportions

In this study, the reasonable aging time of lime soils with different ratios was determined to investigate the effect of aging on the internal mechanism of the dry shrinkage cracking of lime soil. To this end, the effects of aging time, lime content, and particle size on the volume crack rate, expansion and shrinkage rate, particle size distribution, and pH were analyzed using a dry–wet cycle, screening, and pH tests. In addition, the changes in the particle structure of the samples and the formation of new substances were analyzed. The results revealed that the volume crack and expansion shrinkage rates of the sample initially decreased, and then stabilized with increasing aging time. In addition, the aging time of the sample increased with increasing lime content and particle size. Further, at the initial aging stage, the volume crack and expansion/shrinkage rates of the sample increased with increasing lime content and particle size. With an increase in the aging time, the pH increased and then decreased significantly to 0.57–1.1% at the reasonable aging time. These indicate that the pH exhibited a significant effect on the reasonable aging time, and this will provide useful insights for the restoration of lime soil sites.

Effect of Different Polymer Modifiers on the Long-Term Rutting and Cracking Resistance of Asphalt Mixtures

To evaluate the long-term performances of different polymer-modified asphalt mixtures, three modifiers were chosen to modify AC-13 (defined as the asphalt concrete with the aggregate nominal maximum particle size of 13.2 mm); namely, high viscosity modifier (HVM), high modulus modifier (HMM), and anti-rutting agent (ARA). The deformation and cracking resistance of different polymer-modified mixtures were checked at different aging conditions (unaged, short-term aged, and long-term aged for 5, 10, and 15 days respectively). The results of the Hamburg wheel-track test and uniaxial penetration test (UPT) showed that the rutting resistance of all asphalt mixtures changed in a V-shape as the aging progressed. From the unaged stage to the long-term aging stage (5 days), the rutting resistance decreases gradually. While after the long-term aging stage (5 days), the rutting resistance increases gradually. Results from the semicircular bending test (SCB) and the indirect tensile asphalt cracking test (IDEAL-CT) indicated that the cracking resistance of all the mixtures gradually decline with the deepening of the aging degree, indicating that aging weakens the crack resistance of asphalt mixtures. Additionally, test results showed that the rutting resistance of ARA AC-13 (defined as AC-13 containing ARA) is the best, the cracking resistances of ARA AC-13, HMM AC-13 (defined as AC-13 containing HMM) and HVM AC-13 (defined as AC-13 containing HVM) have no significant difference, and different polymer modifiers had different sensitivities to aging due to the polymer content and the type of modifier. The conclusions of this study help to further understand the long-term performance of polymer-modified asphalt mixtures during service life and to help guide the selection of modifiers for mixtures.

Study of Interaction Mechanism between Positrons and Ag Clusters in Dilute Al–Ag Alloys at Low Temperature

The microstructural evolution of dilute Al–Ag alloys in its early aging stage and at low temperatures ranging from 15 K to 300 K was studied by the combined use of Positron annihilation lifetime spectroscopy (PALS), high resolution transmission electron microscopy (HRTEM), and positron annihilation Coincidence Doppler broadening (CDB) techniques. It is shown that at low temperatures below 200 K, an Ag–vacancy complex is formed in the quenched alloy, and above 200 K, it decomposes into Ag clusters and monovacancies. Experimental and calculation results indicate that Ag clusters in Al–Ag alloys can act as shallow trapping sites, and the positron trapping rate is considerably enhanced by a decreasing measurement temperature.

Influence of Different Commercial Yeasts on Volatile Fraction of Sparkling Wines

The occurrence of aroma constituents in sparkling wines, with direct impact on their organoleptic characteristics, is affected by several factors, for example the base-wine particularities, grapes cultivar conditions, inoculated yeasts, the aging stage, and wine-making practices. This study evaluated the influence of different four commercial yeasts (IOC FIZZ™, IOC DIVINE™, LEVULIA CRISTAL™, and IOC 18-2007™) on the volatile composition of experimental sparkling wines. For this, five sparkling wines variants from the Muscat Ottonel grape variety were obtained. The base-wine was obtained through reverse osmosis and had a predetermined alcoholic concentration (10.5% vol.). In order to fulfill the proposed purpose, the experimental sparkling wines were characterized by the physical–chemical parameters (according to International Organization of Vine and Wine methods of analysis), volatile fraction (using gas-chromatography coupled with mass spectrometry technique), and sensory descriptors. Data showed a key impact on the concentration of the volatile constituents (p < 0.05), depending on the type of inoculated yeast for the second fermentation. Regarding the sensory analysis, important differences can be observed due to the type of inoculated yeast. Only a minor influence on the physical–chemical parameters was registered.

Influence of Different Commercial Yeasts on Volatile Profile of Sparkling Wines

Sparkling wine producing and consumption are in constant increase in the last decade and show no sign of slowing. Prior consumption, origin, grape variety, occasion, price and sensorial perception are factors that typically influence wine consumers&rsquo; purchasing and consumption behavior. The presence of volatile compounds in sparkling wines, with direct impact on their organoleptic characteristics, is influenced by several factors, such as the base-wine characteristics, grapes cultivar conditions, the used yeasts, the aging stage or wine-making practices. For this study, five sparkling wines variants from Muscat Ottonel grape variety were obtained. For the experimental samples, the grapes were processed by applying secondary fermentation in bottles. The base-wine was obtained through reverse osmosis and had a predetermined alcoholic concentration (10.5 % vol.). This study aimed to analyze the influence of different commercial yeasts (IOC FIZZ&trade;, IOC DIVINE&trade;, LEVULIA CRISTAL&trade;, IOC 18-2007&trade;) on the volatile composition of experimental sparkling wines. The obtained sparkling wines were characterized by the physical-chemical parameters (according to OIV methods of analysis) and volatile fraction (using gas-chromatography). Data showed an important impact on the concentration of the volatile compounds (p &amp;lt; 0.05), depending on the type of inoculated yeast for the second fermentation and only a minor influence on the physical-chemical parameters was registered.