Yunji Lee

1 Introduction Breathing is a fundamental physiological process that continuously exposes lung tissues to cyclic mechanical strain [1]. In vivo, spontaneous breathing is driven by cyclic changes in transpulmonary pressure, resulting in negative-pressure-driven expansion of the lung [2].

Abstract The peritoneum is a frequent site of metastasis in ovarian cancer (OVCA), often accompanied by the accumulation of ascites in the peritoneal cavity. Despite its prevalence, ascites and its role in the peritoneal growth of OVCA remain poorly understood. OVCA cells are vulnerable to ferroptosis, a type of cell death caused by lipid hydroperoxides, raising the question of how these ferroptosis-sensitive cells survive during metastasis.

Abstract The development of plant-based foods with desirable meaty and savory flavors remains challenging due to differences in protein composition and flavor precursors compared with animal proteins. The objective of this study was to systematically compare the physicochemical properties and flavor-producing potentials of enzyme-hydrolyzed vegetable proteins (EVPs) derived from mung bean, soybean and pea.