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Miso

Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji, a fungus (Aspergillus oryzae).
It is used to add a savory, umami flavor to a variety of dishes.
Miso is rich in protein, vitamins, and minerals, and has been associated with potential health benefits such as improved gut health and reduced inflammation.
Miso comes in different varieties, ranging from light, sweet miso to dark, salty miso, each with its own unique flavor profile.
It is a versatile ingredient that can be used in soups, marinades, dressings, and more.
Miso's complex flavor and nutritional profile have made it a staple in Japanese cuisine and an increasingly popular ingredient in global food cultures.

Most cited protocols related to «Miso»

Benchmarking RNA-seq Splicing Quantification

Read mapping to the genome was performed with the MATS pipeline (Shen et al. 2012 (link)), which uses TopHat (Trapnell et al. 2009 (link)) and an input annotation to map the reads. Reads mapping to de novo splice junctions were allowed, and those reads mapping to more than one genomic position were filtered out. For benchmarking, the same annotation used for transcript quantification was also used for read mapping to the genome in each of the comparisons (RefSeq, Ensembl, or de novo Cufflinks). The mapping pipeline was run on simulated and real RNA-seq reads. Mapped reads for each of the data sets were used with MATS, to obtain Ψ_MATS values for the different alternative splicing events (Supplemental Table 5). Similarly, mapped reads in SAM format were converted to BAM format and then sorted with Samtools (Li et al. 2009 (link)) and analyzed with MISO (Katz et al. 2010 (link)) to calculate the Ψ_MISO values for each of the data sets (Supplemental Table 6).
Sailfish (Patro et al. 2014 (link)) and RSEM (Li and Dewey 2011 (link)) were used to quantify all transcripts in the Ensembl and RefSeq annotations using the simulated and the real RNA-seq data sets. The FASTA sequences of the transcripts corresponding to the same annotation as the GTF described earlier, were downloaded and used to generate the Sailfish index, selecting a k-mer size of 31 to minimize the number of reads assigned to multiple transcripts. Sailfish was then run using the FASTQ files for each read set and uncorrected and corrected (for sequence composition bias and transcript length) TPMs were calculated (Patro et al. 2014 (link)). RSEM was run as described previously (Li and Dewey 2011 (link)). The psiPerEvent operation of SUPPA was used to calculate the Ψ_Sailfish and Ψ_RSEM values from the transcript quantifications obtained by Sailfish and RSEM, respectively, for the alternative splicing events generated before, using the simulated and real data sets. The number of events for which SUPPA estimated a Ψ_Sailfish or Ψ_RSEM value is given in Supplemental Tables 7 and 8. For the purpose of benchmarking, the PSI values obtained from SUPPA (Ψ_Sailfish and Ψ_RSEM), MATS (Ψ_MATS), and from MISO (Ψ_MISO) for those events identified by all methods in each experiment were compared with the simulated or the experimental values. Details of the commands used to run the different analyses are provided in Supplemental Tables 9–12. The alternative splicing events used in each of the comparisons tested can be found in Supplemental Data file 1 (Synthetic data with RefSeq), file 2 (Experimental data with RefSeq), file 3 (Exp. data with Ensembl), file 4 (Exp. data with Ensembl CDS), file 5 (Exp. data with Cufflinks) and are available at https://bitbucket.org/regulatorygenomicsupf/suppa/downloads/Supplementary_Data.zip

Alamancos G.P., Pagès A., Trincado J.L., Bellora N, & Eyras E. (2015). Leveraging transcript quantification for fast computation of alternative splicing profiles. RNA, 21(9), 1521-1531.

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Publication 2015

Genome Miso RNA-Seq

Dietary Assessment Using Modified Block-Style FFQ

At the baseline examination, usual dietary intake over the previous year was assessed with a modified Block-style 120-item FFQ(13 (link),14 (link)). Consumption frequency and serving size of each food or beverage were assessed. Characteristic of the Block FFQ design, serving sizes were quantified as small, medium or large, with corresponding weights (g) imputed according to National Health and Nutrition Examination Survey (NHANES) data(13 (link)). Nutrients were calculated for each FFQ line item according to a weighted recipe using the Nutrition Data System for Research (NDS-R database; Nutrition Coordinating Center, Minneapolis, MN, USA). Additional input specified the type of milk on cold cereals, defined cold cereal as whole or refined, specified the type of fat used in refried beans, and incorporated information from responses to questions regarding low-fat food choices. To create the final MESA FFQ, several questions were added to the FFQ used in IRAS to help increase its validity with the range of ethnic groups. Specifically, to accommodate the unique cuisine of Chinese-Americans, the following questions were included: stir-fried vegetables; stir-fried vegetables with tofu; stir-fried vegetables with beef, chicken or pork; stir-fried vegetables with shrimp; fried rice; Chinese dumplings, spring rolls or dim sum; chow mein; oriental noodles with meat; desserts made with tofu; soya milk; miso soup. Although these questions were added to more accurately assess eating habits of the Chinese participants, others also consumed these items (mean servings/d of the sum of these items: non-Hispanic whites, 0·30 (sd 1·0); African-Americans, 0·38 (sd 0·93); Hispanics, 0·35 (sd 0·55); Chinese, 2·0 (sd 1·6)).

Nettleton J.A., Rock C.L., Wang Y., Jenny N.S, & Jacobs DR J.r. (2009). Associations between dietary macronutrient intake and plasma lipids demonstrate criterion performance of the Multi-Ethnic Study of Atherosclerosis (MESA) food-frequency questionnaire. The British journal of nutrition, 102(8), 1220-1227.

Publication 2009

African American Asian Persons Beef Beverages Cardiac Arrest Cereals Chickens Chinese Chinese Americans Cold Temperature Ethnic Groups Fat-Restricted Diet Food Hispanics Meat Milk, Cow's Miso Nutrients Oryza sativa Pork Soy Milk Tofu Vegetables White Person

Validation of Dietary Intake Assessments

We tested the reproducibility of intake frequency from FFQs 1 & 2 and the amounts of the various nutrients calculated from FFQs 1 & 2 by the Spearman rank correlation coefficient between the two FFQs, which were carried out twice at the interval of one year.
In order to test the validity of the intake frequency of FFQ2, we defined the gold standard of intake frequency based on WDR as follows. First, corresponding to the frequency category of FFQ (almost never; 1-2 times a month; 1-2 times a week; 3-4 times a week; almost every day), we classified the frequency of 12-days WDR into five categories: never; 1 to 2 days; 3-5 days; 6-11 days; 12 days. Next, we counted the number of days during which the subjects ate each of the 33 food items, steamed rice, miso soup and beverages during the 12-day WDR and thereby determined the corresponding frequency categories. Then, we computed the Spearman rank correlation coefficients of 5 category classifications of the WDR and the FFQ2.
In order to examine the validity of the amount of nutrient intake computed from FFQ2 as mentioned above, we computed the Spearman correlation coefficients (both crude correlation coefficients, and energy adjusted correlation coefficients⁹) between the WDR and the FFQ2.
We used the software package (SPSS^® 11.5J for Windows, SPSS Inc.) for computation.

Date C., Fukui M., Yamamoto A., Wakai K., Ozeki A., Motohashi Y., Adachi C., Okamoto N., Kurosawa M., Tokudome Y., Kurisu Y., Watanabe Y., Ozasa K., Nakagawa S., Tokui N., Yoshimura T, & Tamakoshi A. (2005). Reproducibility and Validity of a Self-administered Food Frequency Questionnaire Used in the JACC Study. Journal of Epidemiology, 15(Suppl I), S9-S23.

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Publication 2005

Beverages Food Gold Miso Nutrient Intake Nutrients Oryza sativa

Seasonal Dietary Intake Assessment Protocol

The subjects provided 7-day dietary records (DR) in 4 seasons (a total of 28 days): spring (May), summer (August), autumn (November) and winter (February). In Mito the PHC area, the study was launched in the spring of 1996, Half of the subjects from Chuo-higashi (n=32) joined the study in the summer of 1996, and the other half (n=44) in the winter of 1997. In other areas, the study began in winter of 1997.
Weighed DRs were collected over 7 consecutive days in each of the 4 seasons. Dietitians from the PHC, the cities or towns in each area instructed the subjects to weigh all foods and beverages using the measuring spoons, cups and an electronic scale provided, and to record them in a booklet especially designed for the purpose. The subjects gave detailed descriptions of each food, the method of preparation and names of the recipes. The dietitians checked the records at subjects' homes at least once during the survey.
At the end of each season, the dietitians from the PHC reviewed the records in a standardized way, and coded all the foods recorded according to the Standardized Tables of Food Composition, 4th edition,⁵ If codes were not available for certain local foods, the dietitians substituted the food considered to be most similar by asking subjects for details on the food. When ingredients were not obtained for any already prepared recipes, the standard recipes developed by the authors were used.
Nutrient and food calculation was done by the method used in the Cohort I validation study.^{6 (link)} The mean daily intake of energy and 16 nutrients was calculated from the records using the Standardized Tables of Food Composition, 4th edition.⁵ For cholesterol, and additional nutrients and compounds such as fatty acids (saturated, monounsaturated, n-3 polyunsaturated, n-6 polyunsaturated)^{7 (link)}, dietary fiber (water-soluble, -insoluble),^{8 (link)} selenium^{9 (link)} and carotenoids (alpha-carotene, beta-carotene, lycopene),^{10 (link)} the original food composition tables were developed by filling in the missing values for the Japanese composition tables. For isoflavones (daidzein and genistein), the values in the specially developed food composition table for isoflavones in Japanese foods were used.^{11 (link)}^,^{12 (link)}Additional information about the diet, the standard portions/units for rice and green tea, and brand names for usually used cooking oil, sugar, soy sauce and miso (fermented soybeans) were reported. The frequency of eating out and dietary supplement use for the week was also recorded. Name, age, sex and occupation of all members in the family, self-reported physical activity level, and the number of steps counted by pedometer for one arbitrary day in each season were reported for information on demographic status and physical activity.

Ishihara J., Sobue T., Yamamoto S., Yoshimi I., Sasaki S., Kobayashi M., Takahashi T., Iitoi Y., Akabane M, & Tsugane S. (2007). Validity and Reproducibility of a Self-administered Food Frequency Questionnaire in the JPHC Study Cohort II: Study Design, Participant Profile and Results in Comparison with Cohort I. Journal of Epidemiology, 13(1 Suppl), S134-S147.

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Publication 2003

alpha-carotene beta Carotene Beverages Carbohydrates Carotenoids Cholesterol daidzein Diet Dietary Fiber Dietary Supplements Dietitian Fatty Acids Food Genistein Green Tea Isoflavones Japanese Lycopene Miso Mitomycin Nutrients Oryza sativa Soybeans Soy Sauce

Dietary Assessment Using BDHQ Questionnaire

All participants answered the BDHQ on the day prior to the first DR recording day after receiving instructions on the dietary record procedures (Fig. 1). The staff read through the BDHQ and wrote down the verbal responses obtained from each participant.
The BDHQ is a four-page, fixed-portion questionnaire that asks about the consumption frequency of selected foods, but not about portion size, to estimate the dietary intake of fifty-eight food and beverage items during the preceding month. To facilitate reading and completion for the elderly, we used a large-print version, which increased the size to ten pages but that contained no other changes to structure or content. Details of the BDHQ’s structure, method of calculating dietary intake, and validity for food group and nutrient intakes among the adult population (31–76 years) have been described elsewhere^{(15 (link),16 (link))}. Briefly, the BDHQ consists of the following five sections: (i) intake frequency of food and non-alcoholic beverage items; (ii) daily intake of rice and miso soup; (iii) frequency of drinking and amount per drink for alcoholic beverages; (iv) usual cooking methods; and (v) general dietary behaviour. Food and beverage items contained in the BDHQ were selected from foods commonly consumed in Japan, mainly from a food list used in the National Health and Nutrition Survey of Japan^{(20 )}, while standard portion sizes were derived from several recipe books for Japanese dishes^{(15 (link),21 (link))}. Information on dietary supplements was obtained only for total frequency of use, without specific names or types and quantity of the supplements. Estimates of the intake for fifty-eight food and beverage items were calculated using an ad hoc computer algorithm for the BDHQ^{(15 (link))}.

Kobayashi S., Yuan X., Sasaki S., Osawa Y., Hirata T., Abe Y., Takayama M., Arai Y., Masui Y, & Ishizaki T. (2018). Relative validity of brief-type self-administered diet history questionnaire among very old Japanese aged 80 years or older. Public Health Nutrition, 22(2), 212-222.

Publication 2018

Adult Aged Alcoholic Beverages Beverages Diet Dietary Supplements Eating Food Hyperostosis, Diffuse Idiopathic Skeletal Japanese Miso Nutrient Intake Oryza sativa

Most recents protocols related to «Miso»

Derivatization of Compound Mixture for LC-MS/MS

Ten microliters of the sample was mixed with an internal standard (IS) mixture (Supplementary Materials) (10 μL of the prepared solution, according to the protocol included in the packaging of the reagent) and vortexed for 1 min. H₂O (10 μL) was added to the mixture, which was then vortexed for 1 min and subsequently added with 20 mM (R)-CIMa-OSu in CH₃CN (10 μL) and 30 mM DMAP in CH₃CN (10 μL). The solution was vortexed vigorously for 1 min, after which the reaction was allowed to proceed at room temperature (22 °C) for 15 min. Subsequently, 0.1% formic acid in CH₃CN (1.0 mL) was added to the solution, and the resultant solution was subjected to solid-phase extraction (SPE) using an SPE cartridge, InertSep^® NH₂ (GL Sciences Inc., Tokyo, Japan), as described in our previous study for the miso sample [39 (link)]. The eluate (100 μL) was mixed with the mobile phase A/B (9/1, v/v, 100 μL) and filtered using Millex^®-LG filters (0.20 μm). The filtrate was analyzed by LC–MS/MS.

Onozato M., Nakanoue H., Sakamoto T., Umino M, & Fukushima T. (2023). Determination of d- and l-Amino Acids in Garlic Foodstuffs by Liquid Chromatography–Tandem Mass Spectrometry. Molecules, 28(4), 1773.

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Publication 2023

formic acid Miso Solid Phase Extraction Tandem Mass Spectrometry

Dietary Intake and Biomarker Assessment

Food and nutrition intake were evaluated with a brief-type self-administered diet history questionnaire (BDHQ) [21 (link),22 (link),23 (link)]. The BDHQ is a four-page self-administered questionnaire [24 (link)]. The questionnaire assesses dietary habits over the previous month and consists of five sections: (i) frequency of consumption of 46 food and non-alcoholic beverage items, (ii) daily intake of rice (including types of rice) and miso soup, (iii) frequency and amount of alcoholic beverages consumed, (iv) usual cooking methods, and (v) general dietary behavior. Many of the foods and beverages were selected from items commonly consumed in Japan, and some were added using a food list from the National Health and Nutrition Survey of Japan. Dietary intake estimates for seventy foods and beverages and ninety-nine nutrients were calculated by the developer (EBNJAPAN, Tokyo, Japan) using an ad hoc computer algorithm. The validity of BDHQ estimates of food and nutrient intakes has been validated in previous reports [24 (link),25 (link)]. Of the ninety-nine nutrients, energy, protein, fat, carbohydrate, three fatty acids, cholesterol, three dietary fibers, nine minerals, eleven vitamins and alcohol were used as representative nutrients for analysis in this study. All seventy foods were included in the statistical analysis of this study. The concentrations of serum carotenoid (lutein, zeaxanthin, β-cryptoxanthin, α-carotene, β-carotene, lycopene), serum retinol, and serum α-tocopherol were measured using high-performance liquid chromatography (HPLC) according to a previous report [26 (link)]. We used a C30 carotenoid column and photodiode array detector (Prominence LC-30AD/Nexera X2 SPPD-M30A, SHIMADZU CORPORATION, Kyoto, Japan) for HPLC analysis. Plasma vitamin C concentration was measured using a commercially available measurement kit (ROIK02, SHIMA Laboratories Co, Ltd., Tokyo, Japan) in accordance with the manufacturer’s instructions.

Fuke N., Yamashita T., Shimizu S., Matsumoto M., Sawada K., Jung S., Tokuda I., Misawa M., Suzuki S., Ushida Y., Mikami T., Itoh K, & Suganuma H. (2023). Association of Plasma Lipopolysaccharide-Binding Protein Concentration with Dietary Factors, Gut Microbiota, and Health Status in the Japanese General Adult Population: A Cross-Sectional Study. Metabolites, 13(2), 250.

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Publication 2023

Alcoholic Beverages All-Trans-Retinol alpha-Tocopherol Ascorbic Acid Beverages Carbohydrates Carotene Carotenoids Cholesterol Cryptoxanthins Diet Dietary Fiber Ethanol Fatty Acids Food High-Performance Liquid Chromatographies Lutein Lycopene Minerals Miso Nutrient Intake Nutrients Oryza sativa Plasma Proteins Serum Vitamins Zeaxanthin

Dietary Supplementation with FL and αCD

All participants who were allocated to one of the three groups ingested the corresponding test supplements (three tablets) daily for 9 weeks beginning on the first day of the experiment. The three tablets were ingested with water at the same time. Participants in the three groups were fed a placebo (placebo group), FL (200 mg/day, FL group), or αCD (200 mg/day, αCD group) as the supplement. Participants received a prescribed dinner on the days before clinic visits (300 g of white rice, a cup of miso soup, a Hamburg steak, and gomoku-ni). On clinic visit days, they received a prescribed breakfast (“cream and brown rice bran,” a nutritional supplement). These meals were delivered to the participants a few days before their consumption.

Morita H., Kano C., Ishii C., Kagata N., Ishikawa T., Hirayama A., Uchiyama Y., Hara S., Nakamura T, & Fukuda S. (2023). Bacteroides uniformis and its preferred substrate, α-cyclodextrin, enhance endurance exercise performance in mice and human males. Science Advances, 9(4), eadd2120.

Publication 2023

Clinic Visits Dietary Supplements Miso Oryza sativa Placebos

Malaysian Soy and Mammographic Density Study

The Malaysian Soy and Mammographic Density (MiSo) Study is a three-armed, randomized controlled trial with no blinding and no placebo control. Peri- and postmenopausal Malaysian women between 45 and 65 years old were invited to participate in the trial between November 2018 and December 2019 at a private tertiary hospital in Malaysia (Subang Jaya Medical Centre). Participants were recruited from an established research database of women attending mammography screening at Subang Jaya Medical Centre and University Malaya Medical Centre, as well as by opportunistic recruitment via social media. All procedures performed in studies involving human participants were in accordance with the ethical standards of the institutional research committees and with the 1964 Helsinki declaration and its later amendments or comparable ethical standards. The study protocol and source documents were approved by the Ramsay Sime Darby Independent Ethics Committee (Reference number: 201805.1), and the study is registered with the Malaysian National Medical Research Register (NMRR-18-287-40385) and ClinicalTrials.gov (NCT03686098). All participants signed the informed consent form prior to any study procedures.
A total of 177 women signed the informed consent form and were screened for eligibility (Figure 1), of whom 3 women did not complete eligibility screening and 56 women reported one or more exclusion criteria. Women were excluded from the study if they reported a menstrual period in the past 3 months (premenopausal) or use of hormone replacement therapy in the past 6 months (n = 10). They were excluded for medical conditions including a history of cancer (n = 1); current management of gout, diabetes, or hyperthyroidism (n = 17); history of gastrointestinal disorders or intolerance to soy (n = 5); or if they reported a history of benign breast disease or presented with abnormal mammogram findings during eligibility screening (n = 18). Women were also excluded if they were screened by mammography in the past 12 months (n = 5) or if they reported daily intake of any type of soy foods (excluding condiments such as soy sauce) or soy-based supplements (n = 5). Upon enrollment, participants were assigned to an intervention arm using a digitally-generated randomization list, in which participants were randomized based on the order in which they enrolled. The study manager and study coordinator generated the random allocation sequence, enrolled, and assigned participants to their intervention. We used a stratified, block randomization approach to account for potential differences in distribution by ethnicity and menopausal status. A total of 118 women were randomized to receive either a daily soy ISF supplement (100 mg of soy ISFs daily), a high soy diet (50 mg of soy ISFs daily), or no addition to their diet (control arm).

Rajaram N., Yap B., Eriksson M., Mariapun S., Tan L.M., Sa’at H., Ho E.L., Taib N.A., Khor G.L., Yip C.H., Ho W.K., Hall P, & Teo S.H. (2023). A Randomized Controlled Trial of Soy Isoflavone Intake on Mammographic Density among Malaysian Women. Nutrients, 15(2), 299.

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Publication 2023

Breast Fibrocystic Disease Condiments Diabetes Mellitus Diet Dietary Supplements Eating Eligibility Determination Ethics Committees Ethnicity Gastrointestinal Diseases Gout Homo sapiens Hyperthyroidism Malignant Neoplasms Menopause Menstruation Miso Placebos Soy Sauce Therapy, Hormone Replacement Woman

Predicting Labor Onset with Machine Learning

Bishop scoring method was used as the control group of this study. To evaluate the prediction ability of the control group and make the traditional Bishop evaluation method comparable with the machine learning method proposed by us, we processed the data of the control group as follows (taking a group with Bishop score of 6 as an example): The root mean square error (RMSE) was calculated from the real value of the time from induced labor to labor for each patient in this group and then the average value was taken. Then, in this group, a total of 31 mean square error values can be obtained. The groups with Bishop scores of 0, 1, 2, 3, 4, 6, and 7 could generate a total of 101 RMSE values similar to the procedure mentioned above. This processing method, which takes the mean value from induced labor to labor of each Bishop score group as the predicted value of each group, is the most fair data processing method of the control group. In addition, we also conducted experiments to fit bishop score and the time from induction of labor to labor with linear regression model.
We finally used cervical length, Bishop score, angle, age, induced labor time (ILT), measurement time (MT), the time from measurement to induced labor (MTILT), method of induced labor, and primiparity/multiparity as the input of three machine learning algorithms in the experimental group. The output of machine learning algorithm is the predicted time from induced labor to labor. The explanation of each feature is described in Table 2. Among them, the relationship between the three time variables is shown in Fig. 3. In Fig. 3, the three variables below in green are the input variables of the model, while the one above in yellow is the result that the model aims to predict, which is the output variable of the model. The induced labor time and measurement time is expressed in weeks, and the time from measurement to induced labor is expressed in days.

Table 2

Feature introduction

Feature name	Feature interpretation	Source
Cervical length	The cervical length of puerperal woman	Ultrasonic data
Bishop score	The score of Bishop method	Clinical data
Angle	Angle of the uterine wall at the cervical opening	Ultrasonic data
Age	Age of the pregnant woman	Clinical data
Induced labor time (ILT)	Induced labor time refers to the time when the doctor induces labor for pregnant women, and the unit is converted to weeks	Clinical data
Measurement time (MT)	The measurement time is the time when the doctor carries out ultrasonography on pregnant women, and the unit is converted to weeks	Clinical data
The time from measurement to induced labor (MTILT)	The time from measurement to induced labor is the time interval from ultrasonography to induction of labor, and the unit is converted into days	Clinical data
Method of induced labor	Methods of induced labor adopted by pregnant women	Clinical data
Primiparity/multiparity	Is primiparity or multiparity	Clinical data

Fig. 3

Diagram of four time variables; ILTLT The time from induction of labor to labor, MT Measurement time, MTILT Measurement time to induced labor time, ILT Induction of labor time

Method of induced labor and primiparity/multiparity are category features, which cannot be directly used as the input of the machine learning model. These two features need to be processed further. The categorical features are not numerical features but discrete sets, such as method of induced labor, that include misoprostol, oxytocin, amniotomy, Propess (PGE2), or none. When dealing with the two category features of primiparity/multiparity and method of induced labor, we used one-hot coding method to convert them into numerical characteristics. The specific process is to use two values to indicate whether the puerperal woman had a primiparity or multiparity delivery. If the value is 10, it means primiparity, and if the value is 01, it means multiparity. Five numerical values were used to represent the methods of induced labor of pregnant women. We selected three real pregnant women in the data set and showed the one-hot coding of their method of induced labor as presented in Table 3. The first Puerperal woman used one method to induce labor: oxytocin. The second Puerperal woman was induced by two methods: oxytocin and miso. The third woman was induced by three methods: misoprostol, oxytocin and amniotomy.

Table 3

One-hot coding method to convert category features into numerical value. Example explanation of one-hot coding

Methods	Misoprostol	Oxytocin	Amniotomy
Puerperal woman 1: oxytocin	0	1	0
Puerperal woman 2: misoprostol and oxytocin	1	1	0
Puerperal woman 3: misoprostol、oxytocin and amniotomy	1	1	1

“Methods” represent the methods of labor induction. Puerperal woman 1 only used “oxytocin”. Puerperal woman 2 used “misoprostol” and “oxytocin”. Puerperal woman 3 used “misoprostol”、 “oxytocin” and “amniotomy”

Liu Y.S., Lu S., Wang H.B., Hou Z., Zhang C.Y., Chong Y.W., Wang S., Tang W.Z., Qu X.L, & Zhang Y. (2023). An evaluation of cervical maturity for Chinese women with labor induction by machine learning and ultrasound images. BMC Pregnancy and Childbirth, 23, 737.

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Publication 2023

A-101 Artificial Rupture of Membranes Dinoprostone Labor, Induced Miso Misoprostol Neck Obstetric Delivery Obstetric Labor Oxytocin Patients Physicians Plant Roots Postpartum Women Pregnant Women Ultrasonography Uterus Woman

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More about "Miso"

Miso is a traditional Japanese fermented seasoning made by inoculating a mixture of soybeans, salt, and koji (the fungus Aspergillus oryzae) with a starter culture and allowing it to age.
This umami-rich paste has a complex, savory flavor that is widely used in Japanese cuisine.
Misos come in a variety of styles, from light and sweet to dark and salty, each with its own distinct taste profile.
Miso is a rich source of protein, vitamins, and minerals, and has been associated with potential health benefits such as improved gut health and reduced inflammation.
The fermentation process increases the bioavailability of these nutrients.
Miso can be used in a versatile range of dishes, including soups, marinades, dressings, and more.
Related terms and topics include soy sauce, natto, koji, umami, fermentation, Japanese cuisine, gut microbiome, anti-inflammatory properties.
Techniques and tools used in miso research may include HiSeq 2000, HiSeq 2500, and HiSeq 4000 sequencing platforms, TRIzol reagent and RNeasy Mini Kit for RNA extraction, and the Agilent 2100 Bioanalyzer for quality control.
The TruSeq Total RNA Sample Prep Kit can be used for library preparation prior to sequencing on HiSeq 2500 instruments.
Careful protocol optimization and comparison using AI-driven tools like PubCompare.ai can help enhance the reproducibility and accuracy of miso-related studies.