The present article reports the case of a 51-year-old female patient who was clinically diagnosed with idiopathic pleuroparenchymal fibroelastosis in the initial phase of the disease. The upper and lower lobes showed a pleuroparenchymal fibroelastosis pattern and reticular shadow, respectively. Both upper and lower shadows gradually progressed. Five years following the first detection of the chest shadow, left single-lung transplantation was performed. In the multidisciplinary discussion held after the lung transplantation, most participants recognized this end-stage lung disease as unclassifiable idiopathic interstitial pneumonia though the major pathological findings showing a pleuroparenchymal fibroelastosis pattern. BACKGROUND The clinical characteristics and prognostic impact of complication with pneumomediastinum in patients with interstitial pneumonias (IPs) are not well studied due to the relatively limited nature of available reports. The purpose of this study was to clarify the characteristics and prognostic factors of IPs complicated with pneumomediastinum. METHODS Consecutive patients with IPs complicated with pneumomediastinum detected by computed tomography (CT) between July 1, 2011, and April 30, 2014 were retrospectively reviewed. Clinical data including symptoms associated with pneumomediastinum, laboratory data, lung function tests, treatments, and mortality were collected from medical records. RESULTS Forty-five patients (25 males, 20 females), including 32 with idiopathic IP (IIPs) and 13 connective tissue disease-associated interstitial lung diseases (CTD-ILDs) were identified. The median age of onset of pneumomediastinum was 72 years (interquartile range [IQR] 68-79 years). The most common symptom associated with occurrence of pneumomediastinum was appearance or worsening of dyspnoea. No specific treatment was performed for most (84%) of the cases. The median period between occurrence and improvement of pneumomediastinum was 29 days (IQR 5-69 days). Multivariate analysis revealed that IIPs and no improvement of pneumomediastinum were associated with poor prognosis. CONCLUSIONS Patients with IIPs complicated with pneumomediastinum and those without improvement of pneumomediastinum had poor prognosis. Golden kiwifruit (Actinidia chinensis) peel is a by-product enriched with polyphenols. The effects of fleshes of two Actinidia chinensis fruits (ACF) and fleshes with peels of two Actinidia chinensis fruits (ACFP) on lipid homeostasis, fatty acid metabolism and gut microbiota was investigated in healthy rats. Intervention of ACF and ACFP for 4 weeks significantly reduced total cholesterol, total triglycerides, and increased the high-density lipoprotein levels in rats. ACF and ACFP ameliorated lipid peroxidation in rats, by the lowering hepatic MDA level and enhancing GSH-Px and SOD activities. In addition, ACFP significantly decreased the saturated fatty acids in serum and increased the polyunsaturated fatty acids in hepatic and serum of rats. Analysis of gut microbiota revealed that ACF and ACFP evidently increased the microbial richness and diversity of gut microbiota. The Firmicutes/Bacteroidetes ratio was significantly reduced from 3.04 in ND group to 1.34 and 2.12 in ACF and ACFP groups, respectively. Moreover, ACF and ACFP significantly increased the abundance of beneficial bacteria (Lactobacillus and Barnesiella) and reduced harmful bacteria (Enterococcus, Escherichia, and Staphylococcus). Overall, ACFP exerts more potent health-improving effects than ACF. Our study provides a scientific basis for the development of kiwifruit (including pericarp)-based novel natural products with significant health benefits. V.Clove essential oil (CLO) Pickering emulsions were prepared with zein colloid particles as stabilizer, and the effects of CLO Pickering emulsion incorporation on the structure, mechanical, barrier and antimicrobial properties of chitosan-based edible films were explored. CLO Pickering emulsions with 3% w/v zein and 50% v/v CLO had smaller particle size and more even distribution. Incorporation of CLO Pickering emulsion in the films decreased the water vapor permeability and tensile strength, but the elongation at break firstly increased then decreased with the maximum value of 19.2% when the content of emulsion was 0.4%. Scanning electron microscopy revealed the formation of microstructure-sized holes in the films by the addition of CLO Pickering emulsion. The emulsified oil droplets were uniformly distributed, due to the good compatibility between oil phase and chitosan matrix. The antimicrobial properties of the films were strengthened by CLO Pickering emulsion incorporation and mainly depended on its concentration. Althaea rosea flowers were used to procure the gum (ARG) needed for film preparation. Pretest studies suggested 1.5% ARG + 50% glycerol as optimum for film preparation. The reinforcement impact of 3, 5, and 8 wt% bacterial nanocrystalline cellulose (BNC) incorporation (based on the dry weight of ARG) was investigated on the structural, mechanical, physical, thermal, optical, morphological, and barrier properties of films. The Results suggested that increasing the BNC concentration until a certain level (5 wt% BNC) could improve the latter properties. However, at higher concentration (8 wt% BNC), cellulose nanoparticles tended to agglomerate, which led to the impairment of some of those properties, especially barrier properties. According to AFM and SEM results, BNC addition increased surface roughness and coarseness. All BNC-loaded films showed better functions compared to control sample (0 wt% BNC) and the film containing 5 wt% BNC was suggested as the optimum film. V.Olive fiber is a renewable natural fiber which has potential as an alternative biomass for extraction of microcrystalline cellulose (MCC). MCC has been widely applied in various industries owing to its small dimensional size for ease of reactive fabrication process. At present study, a serial treatments of bleaching, alkaline and acid hydrolysis was employed to extract OL-BLF, OL-PUF, and OL-MCC respectively from olive stem fiber. In morphology examination, a feature of short micro-crystallite particles was obtained for OL-MCC. The particle size was found gradually reducing from OL-PUF (305.31 μm) to OL-MCC (156.06 μm) due to the disintegration of cellulose fibrils. From physicochemical analysis, most lignin and hemicellulose components had been removed from OL-BLF to form OL-PUF with individually fibril structure. The elemental analysis revealed that highly pure cellulose component was obtained for OL-MCC. Also, the rigidity had been improved from OL-BLF to OL-PUF, while with the highest for OL-MCC with 74.2% crystallinity, endowing it as a reliable load-bearing agent. As for thermal analysis, OL-MCC had the most stable heat resistance in among the chemically-treated fibers. Therefore, olive MCC could act as a promising reinforcing agent to withstand harsh conditions for variety fields of composite applications. Alhydwan, has been used in bakery products for many years in South of Yemen. Alhydwan primary function in bakery products is to inhibit moisture content during storage, leading to improved shelf life. However, as a fresh strategy to bread staling, no extensive study has been conducted to evaluate its potential. The present study therefore examined the alhydwan as a comparison with Carboxymethylcellulose (CMC) at 0.5% (w/w) level in dough rheology improvement, microstructure, quality parameters and delayed wheat bread staling. The CMC or alhydwan for farinograph characteristics comprising the dough’s portrayed showed greater water absorption, while growth and stability time was significantly decreased. Staling of bread, the findings showed that in both alhydwan and CMC minimized crumb hardening frequency and enhanced freshness, quality and retention ability for moisture, making the bread softer and postponed staling. The microstructure of CMC or alhydwan supplemented formulation showed the distinguishable characteristics and constituents that could explain, to some degree, that the CMC and alhydwan had antistaling effect. The incorporation of alhydwan such as CMC into the formulation of bread could thus play a sustainable role in improving the quality of bread by having an extended shelf life. V.The objective of this study was to investigate the physicochemical properties and in vitro digestibility of lotus seed starch-lecithin inclusion complexes (ICs), prepared by dynamic high pressure homogenization. Raman spectrometry indicated that the IC formed between starch and lecithin, compared with the control mixture, could modify the helix rearrangement between different amylose conformations, to promote the formation of an ordered and stable V-type conformation. The content of amylose single helix appeared to be an important factor in the formation of starch-lipid complexes. Dispersion stability and solubility determinations indicated that the effect of mixing lecithin with starch mainly focused on the dispersion stability and not the solubility of starch emulsions. ICs with a V-type conformation, formed by homogenization of lecithin and amylose, achieved the same, or better emulsion stability as mixed lecithin, and the formation of ICs reduced the affinity of starch chains for water molecules, lowering their solubility. Digestion analysis suggested that the higher proportion of microcrystalline region in V6I complexes, resulted in a lower digestion rate and a higher resistant starch (RS) content. Increased multidrug resistant (MDR) bacteria are considered one of the most challenging problems of the present century. The present study aimed to identify the optimum conditions for synthesis of Polyhydroxybutyrate-Co3O4 bionanocomposite with the highest antibacterial activity via in situ synthesis. Nine experiments with different amounts of polyhydroxybutyrate (PHB) biopolymer and Co3O4 nanoparticles and different stirring times were designed using Taguchi method. The antibacterial activity of synthesized nanocomposites against Staphylococcus aureus and Escherichia coli was evaluated using colony forming units (CFU) and disc diffusion methods. The characterizations of products were studied by Fourier transform infrared spectroscopy (FTIR), ultraviolet-visible spectroscopy (UV-vis), X-ray powder diffraction (XRD), scanning electron microscopy (SEM), energy dispersive X-ray spectroscopy (EDX), transmission electron microscopy (TEM), thermogravimetric analysis (TGA) and differential thermal analysis (DTA). The synthesized bionanocomposites completely prevented the growth of bacteria under the conditions of experiments 5 (Co3O4 4 mg/ml, PHB 1 mg/ml and stirring time 90 min) and 9 (Co3O4 8 mg/ml, PHB 2 mg/ml and stirring time 60 min). The results showed that nanocomposite formation improved structural properties, thermal stability and antibacterial activity. PHB-Co3O4 bionanocomposite can be used in various fields of pharmacy, medicine and dentistry due to its desirable antibacterial properties. V.The morphology, structure and physicochemical properties of ball milling (BM) damaged starches from mung bean, potato, corn and waxy corn were investigated before and after heat-moisture treatment (HMT) (100 °C, for 12 h at a moisture content of 25%). The results showed that the damaged starch (DS) content of BM modified starches was decreased by 4.49%, 10.68%, 17.11% and 22.98% after HMT for mung bean, potato, corn and waxy corn starch, respectively. The solubility and swelling power were significantly decreased, and the modified effect was depended on the type of starch, among which waxy corn starch exhibited the maximum reduction. Different degrees of aggregation and fusion of granules were found in starches modified with BM-HMT, and the extent of fusion was related to amylose content and crystalline pattern. The crystallinity of BM modified starches was increased by 6.3%, 5.9%, 17.9% and 22.4% after HMT for mung bean, potato, corn and waxy corn starch, respectively. The dual physical modification had various effects on the starches from different botanical sources, the increase in crystallinity and peak temperature (Tp) were related to the DS and amylose content, and the changes in gelatinization temperature range (Tc-To) were related to the crystalline pattern of starches.