, and Balannec et al. model for lactic acid fermentation. Based on nonlinear regression analysis, Modified Gompertz, and Monteagudo et al. model gave a better fit to describe microbial growth and lactic acid production, respectively. The growth-associated and non-growth-associated coefficients were determined to be 0.1104 and 0.0042, respectively, using Monteagudo et al. model. The findings revealed that lactic acid production in gundruk is a mixed type.The objective of this study was to explore the effect of red kojis on essential indices of Wanergao. ALK mutation The results showed that red koji-inoculated Wanergao showed higher pH values (4.38 ± 0.06 and 4.39 ± 0.06) and lower TA values (1.61 ± 0.05 and 1.63 ± 0.05) compared to the control group. LAB and yeast in the starter culture group gradually increased to 7.57 ± 0.12, 7.64 ± 0.15 log cfu.g-1 and 8.59 ± 0.21, 8.64 ± 0.23 log cfu.g-1, respectively. During fermentation, the dominant microorganism was Lactobacillus plantarum and Saccharomyces cerevisiae. Compared to the Wanergao made using traditional backslopping, the red koji-inoculated Wanergao contained more amylases, EAA and DAA contents compared to the control sample. The red kojis and control samples presented different hardness, chewiness, and cohesiveness, as well as similar values in springiness, gumminess, and adhesiveness. Sensory analysis also showed higher chewiness aroma and resilience of Wanergao in the starter culture group than in the control group.The ability to modify food and increase the shelf life by enhanced stability using nonthermal process is of interest to many food companies. Here, we investigate the effects of high hydrostatic pressure (HHP), as a nonthermal process, at various pressure levels (200, 400, and 600 MPa for 30 min) on the functional properties of aqueous dispersions of Alyssum homolocarpum seed gum (AHSG). In this regard, the rheological properties, foam stability, and emulsion stability of the HHP-treated gums were analyzed and compared. Dynamic oscillatory test indicated that the HHP-treated gums had more gel-like behavior than viscous-like behavior (storage modulus > loss modulus) at designated pressures. When AHSG was treated by HHP, both elastic (G’) and viscous (G″) moduli were increased compared to the native AHSG. The native- and HHP-treated gums exhibited a shear-thinning (pseudoplastic) behavior. Furthermore, the pressure levels have a significant effect on consistency coefficient, flow behavior index, and yield stress (p less then .05) of AHSG. The results showed that the HHP-treated gums lead to improve the foam and emulsion stability of AHSG. Finally, we assume that HHP-treated AHSG improves texture in the food materials.Trifolium pratense L. (Red clover-T. pratense) commonly consumed as a healthy beverage has been demonstrated to have various biological activities including antioxidant and anticancer effects. The aim of this study was to investigate the antimetastasis effects of doxorubicin (DOX) and T. pratense extract in 4T1 tumor-bearing BALB/c mice. In this study, 56 female BALB/c mice were randomly divided into seven groups (n = 8/group) to receive DOX and T. pratense extract in three different doses (100, 200, and 400 mg/kg/day) for 35 days. On day 36 after starting treatments, serum cytokines (IL-8 and IL-6) were measured. Immunohistochemical (IHC) staining was performed for GATA-3 in the brain and lung, and for CK5/6 in tumor tissues. Metastasis-related gene (matrix metalloproteinase-2 [MMP-2] and sirtuin-1 [SIRT-1]) expressions were also measured by real-time PCR. Our results showed that cotreatment with DOX and T. pratense extract improved stereological parameters (i.e., reduction in the volume of metastatic tumors) in the lung and brain and decreased the serum levels of inflammatory cytokines (IL-8 and IL-6). DOX and T. pratense extract synergistically down-regulated MMP-2 and up-regulated SIRT-1 genes, decreased the number of CK5/6-positive cells in tumor tissues, and inhibited metastasis of GATA-3-positive cells into the lung and brain. The combination of T. pratense extract and DOX synergistically inhibited the metastasis of 4T1 xenograft cells in a dose-dependent manner.Astragalus membranaceus (AM) provides a rich source of polysaccharides that can act as powerful antioxidants, but their potential as feed ingredients in the lamb industry still rarely exploited. The objective of this study was to investigate the effect of dietary astragalus membranaceus supplementation on oxidative stability of goat muscles. Longissimus dorsi (LD) muscles from two groups of Cashmere goat (basal diet, C group; basal diet supplemented with 1% astragalus membranaceus root, AM group) were evaluated for lipid oxidation, myoglobin oxidation, activity of antioxidant enzymes, and antioxidant capacity. The results showed that color parameters in Cashmere goat of two feeding conditions were no significant difference (p > .05). In AM group, myoglobin (Mb) content was higher than C, while metmyoglobin (MMb) (p less then .05) and malondialdehyde (MDA) (p less then .01) were lower. Additionally astragalus membranaceus supplementation had a significant effect on superoxide dismutase (SOD) and catalase (CAT) (p less then .001). In whole, the AM group goats presented a relatively higher antioxidant capacity than C. Especially, RSA and CUPRAC values of AM group goats had significantly higher than C (p less then .05). Consequently, the AM group goats ingested abundant astragalus membranaceus, which enhanced the antioxidant capacity. Thus, it can eliminate free radicals and effectively inhibit oxidation.To explore the associations between dietary factors and breast cancer (BC) molecular subtypes. The retrospective cases were confirmed by pathological diagnosis with breast cancer were gathered in two major hospitals in Xuzhou city, China, from 2015 to 2016. These cases were classified by the meeting standard of 13th St Gallen luminal A, luminal B, Her-2 overexpression, and triple-negative breast cancer (TNBC) subtypes. A 12 paired retrospective case-control study with 210 cases and 420 controls was conducted to evaluate individual dietary intake, by food frequency questionnaire (FFQ) and estimate odds ratios (ORs), by the Cox regression model. For overall breast cancer patients, the more frequency of red meat (OR = 1.002, 95% CI = 1.001-1.004) and salted food (OR = 1.003, 95% CI = 1.001-1.005) were statistically significantly associated with a greater risk of breast cancer. Beans (OR = 0.997, 95% CI = 0.995-0.999), white meat (OR = 0.993, 95% CI = 0.989-0.997), aquatic products (OR = 0.990, 95% CI = 0.984-0.996), vegetables (OR = 0.