Abstract: A method for producing a cold-water-soluble starch. The method includes: 1) adding a starch and 3-45 wt. % of an ethanol aqueous solution to a container, and stirring a mixture of the starch and the ethanol aqueous solution in the container, thus yielding a starch-ethanol-water; 2) introducing the starch-ethanol-water to an extruder and producing a noodle extrudate, where the extruder comprises 3 continuous temperature control areas: a first area having a temperature of 50° C., a second area having a temperature of between 95 and 120° C., and a third area having a temperature of 60° C.; a rotation speed of the extruder is 70-150 rpm; and the noodle extrudate has a diameter of 0.2-0.5 cm; 3) pressing and roll slitting the noodle extrudate, thus yielding a plurality of slices; and 4) drying the plurality of slices in a microwave vacuum oven, cooling, and pulverizing the plurality of slices.

Abstract: A method of preparing the instant whole wheat crisps includes: using whole wheat grains as raw materials, fully soaking the whole wheat grains to make the whole wheat grains absorb water until saturating, and then performing cooking, extruding, sheeting, and microwave vacuum drying to obtain the instant whole wheat crisps. In the present disclosure, no artificial additive is added in the processing process, and the wheat grains are extruded and dried at a low temperature, which conforms to the current trend of “clean label” foods. Moreover, the whole wheat grains are processed into crisps, which are unadulterated whole wheat foods and conforms to the current trend of whole grains.

Abstract: The present invention relates to use of SC79 or an analogue thereof in the preparation of a blood-brain barrier permeability regulator. The blood-brain barrier permeability regulator comprises SC79 or an analogue thereof as an active ingredient, which down-regulates expression of tight junction proteins Claudin-5 and Occludin by activating Claudin-5 and Occludin signaling pathway downstream the protein kinase B, and thereby increases the blood-brain barrier permeability, and enhances the efficiency of transportation of a brain targeting drug delivery system, especially, an Angiopep-2-modified glycolipid nano-delivery system, into the brain. The present invention also relates to a kit comprising the blood-brain barrier permeability regulator and a brain targeting drug delivery system.

Abstract: The present invention relates to a use of Axitinib and analogs thereof in the preparation of a blood-brain barrier permeability regulator. The blood-brain barrier permeability regulator can reduce blood-brain barrier permeability, and promote recovery of a blood-brain barrier function from a pathologically impaired state to a state close to a physiological barrier. Axitinib and an analog thereof reduce blood-brain barrier permeability by inhibiting the vascular endothelial cell growth factor-phosphatidylinositol kinase-protein kinase B signaling pathway and reducing the degree to which a blood-brain barrier tight junction protein Claudin-5/Occludin is down-regulated. The blood-brain barrier permeability regulator can be used in the treatment of a disease related to causing a change in blood-brain barrier permeability.

Abstract: A method for producing a cold-water-soluble starch. The method includes: 1) adding a starch and 3-45 wt. % of an ethanol aqueous solution to a container, and stirring a mixture of the starch and the ethanol aqueous solution in the container, thus yielding a starch-ethanol-water; 2) introducing the starch-ethanol-water to an extruder and producing a noodle extrudate, where the extruder comprises 3 continuous temperature control areas: a first area having a temperature of 50° C., a second area having a temperature of between 95 and 120° C., and a third area having a temperature of 60° C.; a rotation speed of the extruder is 70-150 rpm; and the noodle extrudate has a diameter of 0.2-0.5 cm; 3) pressing and roll slitting the noodle extrudate, thus yielding a plurality of slices; and 4) drying the plurality of slices in a microwave vacuum oven, cooling, and pulverizing the plurality of slices.

Abstract: A method of preparing the instant whole wheat crisps includes: using whole wheat grains as raw materials, fully soaking the whole wheat grains to make the whole wheat grains absorb water until saturating, and then performing cooking, extruding, sheeting, and microwave vacuum drying to obtain the instant whole wheat crisps. In the present disclosure, no artificial additive is added in the processing process, and the wheat grains are extruded and dried at a low temperature, which conforms to the current trend of “clean label” foods. Moreover, the whole wheat grains are processed into crisps, which are unadulterated whole wheat foods and conforms to the current trend of whole grains.