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Purpose: Osteoporosis is a highly prevalent skeletal disease that frequently entails vertebral fractures. Areal bone mineral density (BMD) derived from dual-energy X-ray absorptiometry (DXA) is the reference standard, but has well-known limitations. Texture analysis can provide surrogate markers of tissue microstructure based on computed tomography (CT) or magnetic resonance imaging (MRI) data of the spine, thus potentially improving fracture risk estimation beyond areal BMD. However, it is largely unknown whether MRI-derived texture analysis can predict volumetric BMD (vBMD), or whether a model incorporating texture analysis based on CT and MRI may be capable of differentiating between patients with and without osteoporotic vertebral fractures.
Materials And Methods: Twenty-six patients (15 females, median age: 73 years, 11 patients showing at least one osteoporotic vertebral fracture) who had CT and 3-Tesla chemical shift encoding-based water-fat MRI (CSE-MRI) available were analyzed. In total, 171 vertebral bodies of the thoracolumbar spine were segmented using an automatic convolutional neural network (CNN)-based framework, followed by extraction of integral and trabecular vBMD using CT data. For CSE-MRI, manual segmentation of vertebral bodies and consecutive extraction of the mean proton density fat fraction (PDFF) and T2* was performed. First-order, second-order, and higher-order texture features were derived from texture analysis using CT and CSE-MRI data. Stepwise multivariate linear regression models were computed using integral vBMD and fracture status as dependent variables.
Results: Patients with osteoporotic vertebral fractures showed significantly lower integral and trabecular vBMD when compared to patients without fractures (p<0.001). For the model with integral vBMD as the dependent variable, T2* combined with three PDFF-based texture features explained 40% of the variance (adjusted R = 0.40; p<0.001). Furthermore, regarding the differentiation between patients with and without osteoporotic vertebral fractures, a model including texture features from CT and CSE-MRI data showed better performance than a model based on integral vBMD and PDFF only ( = 0.47 vs. = 0.81; included texture features in the final model: integral vBMD, CT_Short-run_emphasis, CT_Varianceglobal, and PDFF_Variance).
Conclusion: Using texture analysis for spine CT and CSE-MRI can facilitate the differentiation between patients with and without osteoporotic vertebral fractures, implicating that future fracture prediction in osteoporosis may be improved.
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http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8763669 | PMC |
http://dx.doi.org/10.3389/fendo.2021.778537 | DOI Listing |
J Sci Food Agric
September 2025
Department of Nutrition and Dietetics, Hamidiye Faculty of Health Sciences, University of Health Sciences, Istanbul, Türkiye.
Background: This study aimed to develop gluten-free bread from chickpea flour by incorporation of varying levels (0 (B-C), 2.5 (B-1), 5 (B-2), and 10 g kg (B-3)) of madımak leaf powder (MLP), and to investigate its effect on physicochemical and bioactive properties, glycemic index, texture, and sensory attributes.
Results: Moisture ranged from 229 (B-3) to 244 g kg (control), while ash content increased with MLP, reaching 47 g kg in B-3 compared to 15.
Food Chem X
August 2025
School of Life Science, Anqing Normal University, Jixian North Road1318, Yixiu District, Anqing 246052, Anhui Province, China.
Frozen storage deteriorates the texture and digestibility of frozen rice dough by damaging gliadin structure and starch integrity. This study investigated carboxymethyl chitosan (CMCh) and sodium carboxymethyl cellulose (CMCNa) as cry-oprotectants to mitigate these effects. Comprehensive analysis utilizing nuclear magnetic resonance (NMR), texture profile analysis (TPA), dynamic contact angle measurement (DCAT21), reversed-phase high-performance liquid chromatography (RP-HPLC), and circular dichroism (CD) demonstrated that 1.
View Article and Find Full Text PDFBeetroot ( L.) incorporation into cupcake formulations represents an innovative approach to developing functional bakery products that combine consumer appeal with enhanced nutritional value. This study investigated the incorporation of beetroot ( L.
View Article and Find Full Text PDFNucleic Acids Res
September 2025
School of Microbiology, University College Cork, Cork, T12 Y337, Ireland.
The genomes of 43 distinct lactococcal strains were reconstructed by a combination of long- and short-read sequencing, resolving the plasmid complement and methylome of these strains. The genomes comprised 43 chromosomes of approximately 2.5 Mb each and 269 plasmids ranging from 2 to 211 kb (at an average occurrence of 6 per strain).
View Article and Find Full Text PDFJ Food Sci
September 2025
College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, Anhui, China.
The growing consumer interest in functional and health-oriented foods prompted the incorporation of tartary buckwheat sprout flour (TBSF) into food production. The addition of TBSF enhanced the nutritional value of noodles. Research has shown that as the proportion of TBSF increased, both the water absorption rate and thermal stability of the dough improved, while formation time decreased and dough aging was inhibited.
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