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The mean operation time was 65 min (35-100 min), and mean radiation time was 0.6 min (0.2-1.4 min). Low-grade fever was detected in 14 patients (12.5%). Four patients needed blood transfusion and two had increased creatinine, which improved with conservative management. One patient developed urosepsis that resolved with antibiotic therapy. None of the patients had kidney perforation or other organ injury or death. Early stone-free rate (SFR) after operation was 90.2% (101 patients). Six patients had residual fragment less then 5 mm, which passed spontaneously in 2 weeks after operation (total SFR 95.3%). Three patients underwent second-look nephroscopy, and ureteroscopy was done for two patients due to migrated stone fragments to the distal ureter. [https://www.selleckchem.com/products/srt2104-gsk2245840.html GSK2245840 concentration] Conclusion MPCNL is recommended as a safe alternative option for treatment of the nephrolithiasis in children with good outcome and acceptable complications.Micronutrient and protein malnutrition is recognized among the major global health issues. Genetic biofortification is a cost-effective and sustainable strategy to tackle malnutrition. Genomic regions governing grain iron concentration (GFeC), grain zinc concentration (GZnC), grain protein content (GPC), and thousand kernel weight (TKW) were investigated in a set of 163 recombinant inbred lines (RILs) derived from a cross between cultivated wheat variety WH542 and a synthetic derivative (Triticum dicoccon PI94624/Aegilops tauschii [409]//BCN). The RIL population was genotyped using 100 simple-sequence repeat (SSR) and 736 single nucleotide polymorphism (SNP) markers and phenotyped in six environments. The constructed genetic map had a total genetic length of 7,057 cM. A total of 21 novel quantitative trait loci (QTL) were identified in 13 chromosomes representing all three genomes of wheat. The trait-wise highest number of QTL was identified for GPC (10 QTL), followed by GZnC (six QTL), GFeC (three QTL), and TKW (two QTL). Four novel stable QTL (QGFe.iari-7D.1, QGFe.iari-7D.2, QGPC.iari-7D.2, and QTkw.iari-7D) were identified in two or more environments. Two novel pleiotropic genomic regions falling between Xgwm350-AX-94958668 and Xwmc550-Xgwm350 in chromosome 7D harboring co-localized QTL governing two or more traits were also identified. The identified novel QTL, particularly stable and co-localized QTL, will be validated to estimate their effects on different genetic backgrounds for subsequent use in marker-assisted selection (MAS). Best QTL combinations were identified by the estimation of additive effects of the stable QTL for GFeC, GZnC, and GPC. A total of 11 RILs (eight for GZnC and three for GPC) having favorable QTL combinations identified in this study can be used as potential donors to develop bread wheat varieties with enhanced micronutrients and protein.With the constant growth of the human population, the global demand for food is increasing annually. Food security is an arising issue due to decreased resources and massive waste production from the agricultural sector. For example, not all parts of fruits and vegetables are consumed by consumers, and this phenomenon can lead to huge amounts of food wastes that are produced globally. Moreover, non-utilized agriculture by-products, including seed coat, hull, husk, peels, seeds, and pomace, can cause environmental issues. Hence, efficiently utilizing food wastes, such as vegetable and fruit by-products, could be a way to increase food sustainability, and in line with the United Nations Sustainable Development Goal (SDG) to ensure sustainable consumption and production patterns. Moreover, certain agriculture by-products are reported to have a high nutritional value and could be potentially used as functional ingredient and food in the food industry. This review article summarizes findings on the development of new functional foods by utilizing different types of agriculture by-products, that is, vegetable and fruit by-products as ingredients. Furthermore, the nutritional values, processing methods, product acceptability, and potential uses of these vegetable and fruit by-products are also discussed. These by-products can be an alternative source of nutrients to support the global demand for functional foods and as one of the strategies to cope with food insecurity. Studies have shown that different types of fruit and vegetable by-products were well-incorporated in the development of functional foods, such as bakery products and dairy products. Of great importance, this review article provides an insight of the nutritional value, health benefits, and utilization of fruit and vegetable by-products.Incentive-based intervention programs aimed at promoting healthy eating behaviors usually focus on incentivizing repeating the desired behavior. Unfortunately, even when effective, these interventions are often short-lived and do not lead to a lasting behavioral change. We present a new type of intervention program focused on incentivizing exploration of new healthy alternatives rather than incentivizing repeated healthy behaviors. This intervention aims to help participants find long-lasting "personal treasures" -new foods that are both healthy and tasty for them. Our field study included a final sample of 48 students with low or medium daily consumption of fresh salads. Participants in the control group received a fixed payment for completing the program, while the participants in the incentivized exploration group received a lower fixed fee for completing the task and a bonus for each new salad they tried. Results show that participants in the incentivized exploration group reported eating more salads even 1 year after the program ended compared to the participants in the control group. Though preliminary, our results paint a promising picture for the successful application of incentivizing exploration interventions to promote healthy lifestyle.The aim of this study was to investigate the association between coffee and caffeine intake and odds of IBS and its severity in adult population. In this cross-sectional study, dietary intakes of 3,362 Iranian adults were examined using a validated dish-based 106-item Semi-quantitative Food Frequency Questionnaire (DS-FFQ). Coffee and caffeine intake was assessed using the DS-FFQ. IBS was assessed using a modified Persian version of Rome III questionnaire. After adjustment for potential confounders, we found that individuals who were taking coffee weekly or more had greater odds of IBS (OR1.44; 95% CI 1.02-2.04) than those who never drinking coffee. In addition, participants in the top tertile of caffeine intake (≥106.5 mg/d) had 47% greater odds of IBS compared to those in the bottom tertile ( less then 69.4 mg/d) (OR 1.47; 95% CI 1.14-1.87). By gender, a significant association was observed between caffeine intake and odds of IBS among women (OR for those in the highest tertile vs. lowest tertile 1.48; 95% CI 1.