Comparison of different drying technologies for kiwifruit pomace: Changes in physical characteristics, nutritional properties and antioxidant capacities

The objective of this study was to evaluate the impacts of different drying technologies including microwave drying (MD), vacuum microwave drying (VMD), sun drying (SD), vacuum drying (VD), hot air drying (HAD), and vacuum freeze drying (VFD) on the physical characteristics, nutritional properties and antioxidant capacities of kiwifruit pomace in order to realize by-product utilization and improve energy efficiency. Results showed that both MD and VMD significantly reduced drying time by >94.6%, compared to traditional thermal drying which took 14-48 h. MD exhibited the highest content of soluble dietary fiber (9.5%) and the lowest energy consumption. Furthermore, VMD resulted in the highest content of vitamin C (198.78 mg/100 g) and reducing sugar (73.78%), and the antioxidant capacities ranked only second to VFD. Given the financial advantages and product quality, VMD was suggested to be advantageous technology in actual industrial production.

Effect of fermentation containers on the taste characteristics and microbiota succession of soy sauce

Modernization of the traditional fermentation industry has been a major trend recently, such as the upgrading of fermentation containers. This study investigated the taste differences and their material basis of soy sauce fermented in tank and pond (SSFT and SSFP), and further explore the key influencing factors of taste. The intensities of umami, kokumi and sour taste in SSFT were weaker than SSFP, which were associated with 9 basic taste-active compounds, including acetic acid, lactic acid, propanedioic acid, citric acid, glutamic acid, alanine, tyrosine, d-galactose and erythritol. Moreover, 270 peptides and amino acid derivatives were potential compounds for taste difference, of which 78 % were more abundant in SSFP. Five bacterial genera (Kocuria, Tetragenococcus, Pediococcus, Staphylococcus, Weissella) and 4 fungal genera (Wickerhamiella, Millerozyma, Candida, Zygosaccharomyces) may be the functional core microbe for flavor differences in SSFT and SSFP. This study will provide theoretical value for quality improvement in the modern large-scale production of soy sauce.

Miniaturized high signal-to-noise ratio optical air data system using a compact multi-axis parallel transceiver for airborne application

We have developed a miniaturized multi-channel parallel optical air data system with high signal-to-noise ratio for airborne application. In the system, we designed a fiber amplifier with multi-channel high-energy output that was respectively used as the transmitting signals and a compact multi-axis transceiver with an entrance pupil diameter of 70 mm that was used to receive multi-channel signals simultaneously. We demonstrated the performance of our system both on ground and on board. On ground, the measured line-of-sight speed had an average error of 0.02 m/s and a standard deviation of 0.15 m/s. On board, the standard deviation between the true air speed, angle of attack, and angle of sideslip measured by our system and a commercial Swiss air data system was 1 kt, 0.68°, and 0.54°, respectively, and those standard deviation between our system and a system with the same design but employing multiple single-axis telescopes with entrance pupil diameter of 30 mm was 0.34 kt, 0.36°, and 0.28°, respectively. The signal-to-noise ratio of our system was 4.5 times higher than that of the system with small single-axis telescopes. Our system is very promising for airborne applications because of its small volume, high signal-to-noise ratio, and high data rate.

Pork carcass composition, meat and belly qualities as influenced by feed efficiency selection in replacement boars from Large White sire and dam lines

This study evaluated carcass attributes, meat and belly qualities in finisher boars (n = 79) selected for feed efficiency (low, intermediate and high) based on estimated breeding value for feed conversion ratio within a Large White dam and sire genetic lines. The sire line had lower trimmed fat proportions and higher lean than the dam line (P < 0.01). Genetic lines expressed slight colour changes and drip losses (P < 0.05), with no differences in pH, marbling and cooking traits (P > 0.05). High-efficient animals presented the highest lean yield (P < 0.01), the lowest trimmed fat proportion (P < 0.01) and no effect on meat and belly quality attributes (P > 0.05) compared with other efficient groups. Interaction between efficiency group and genetic line was only detected for belly weight and thickness (P < 0.01). High-efficient animals offer a greater leanness level, with minimal impact on meat and belly quality traits.

Antioxidant Dipeptides Enhance Osmotic Stress Tolerance by Regulating the Yeast Cell Wall and Membrane

This study aimed to investigate the role of the yeast cell wall and membrane in enhancing osmotic tolerance by antioxidant dipeptides (ADs) including Ala-His (AH), Thr-Tyr (TY), and Phe-Cys (FC). Results revealed that ADs could improve the integrity of the cell wall by restructuring polysaccharide structures. Specifically, FC significantly (p < 0.05) reduced the leakage of nucleic acid and protein by 2.86% and 5.36%, respectively, compared to the control. In addition, membrane lipid composition played a crucial role in enhancing yeast tolerance by ADs, including the increase of cell membrane integrity and the decrease of permeability by regulating the ratio of unsaturated fatty acids. The up-regulation of gene expression associated with the cell wall integrity pathway (RLM1, SLT2, MNN9, FKS1, and CHS3) and fatty acid biosynthesis (ACC1, HFA1, OLE1, ERG1, and FAA1) further confirmed the positive impact of ADs on yeast tolerance against osmotic stress.

Effect of contact precautions on preventing meticillin-resistant Staphylococcus aureus transmission in intensive care units: a review and modelling study of field trials

BACKGROUND

Contact precautions (CPs) have been widely implemented in hospitals, particularly in intensive care units (ICUs), as the standard approach for managing meticillin-resistant Staphylococcus aureus (MRSA). However, the effectiveness of CPs in preventing MRSA transmission remains a subject of debate.

AIM

To assess the effectiveness of CPs in reducing MRSA transmission within ICUs.

METHODS

A comprehensive analysis was conducted using data from 16 sets of parameters collected from 13 field studies investigating the effectiveness of CPs in ICUs, and an epidemiologic model was developed to simulate the dynamics of MRSA incidence in the hospital setting.

FINDINGS

The analysis demonstrated a mean reduction of 20.52% (95% confidence interval -30.52 to 71.60%) in the MRSA transmission rate associated with the implementation of CPs. Furthermore, reducing the time-delay of screening tests and increasing the percentage of patients identified with MRSA through screening at admission were found to contribute to the effectiveness of CPs.

CONCLUSION

Proper implementation of CPs, with a particular emphasis on early identification of MRSA-colonized/infected patients, demonstrated a strong association with reduced MRSA transmission within the hospital setting. However, further research is necessary to investigate the effectiveness and safety of decolonization and other interventions used in conjunction with CPs to mitigate the risk of infection among colonized patients.

Plant-derived antioxidant dipeptides provide lager yeast with osmotic stress tolerance for very high gravity fermentation

Osmotic stress in the yeast limits productivity in industrial beer production under very high gravity brewing. This study focused on assessing the protective impacts of eleven plant-derived antioxidant dipeptides (PADs) on the osmotic stress tolerance of lager yeast. The results showed that PADs provided yeast with stress tolerance under osmotic stress. PADs supplementation enhanced cell membrane integrity and reduced oxidative damage. PADs upregulated the expression of SOD2, PEX11 and CTT1 genes under osmotic stress. Moreover, the volatile compounds contents and antioxidant activities of beers were improved by PADs, suggesting favorable quality characteristics. Especially, Phe-Cys and Leu-His could increase the DPPH radical scavenging activity of beer by 41.92% and 18.78% respectively, compared with control. Therefore, PADs are industrially scalable enhancers to improve the ability of yeast to resist osmotic stress and beer quality during very high gravity brewing.

Phytochemicals, antioxidant capacities and volatile compounds changes in fermented spicy Chinese cabbage sauces treated by thermal and non-thermal technologies

To extend shelf life of fermented spicy Chinese cabbage sauce at room temperature, the effects of electron beam irradiation (EBI), high pressure processing (HPP), pasteurization (PT) and autoclave sterilization (AS) treatments on the colony counts of Lactobacillus plantarum, phytochemicals, antioxidant activities and volatile compounds were investigated. Results showed that thermal and non-thermal treatments could significantly decrease the colony counts of Lactobacillus plantarum, in which EBI and AS treatments inactivated Lactobacillus plantarum thoroughly. EBI and HPP treatments were superior to PT and AS treatments in terms of volatile compounds, bioactive compounds and antioxidant activities. The total contents of volatile compounds in sauces treated by EBI and HPP were significantly increased by 43.92%-61.87% and 71.53%-84.46%, respectively, and the new formed substance 2,3-butanedione endowed sauces with sweet and creamy aroma. In addition, HPP treatment improved the extractable contents of total phenolics and carotenoids, retained capsicum red pigment content, and significantly enhanced antioxidant capacities of sauces. Sauce treated by HPP at 200 MPa exhibited the highest total carotenoid content, DPPH radical scavenging activity and FRAP, increasing by 9.27%, 2.24% and 16.13%, respectively, compared with CK. EBI treatment exhibited higher total phenolic content and FRAP, which positively depended on the dose. Therefore, HPP and EBI treatments were suggested as potential technologies to improve shelf-life stability and volatile compounds of fermented spicy Chinese cabbage sauce.

Phytochemical Properties and Antioxidant Capacities of Apple Juice Fermented by Probiotics During Refrigerated Storage and Simulated Gastrointestinal Digestion

The phytochemical characteristics and antioxidant capacities of fermented apple juice (FAJ) by Lactobacillus plantarum 90 (Lp90) and Lactobacillus acidophilus 85 (La85) during refrigerated storage and simulated gastrointestinal digestion (SGD) were investigated. Viable counts of Lp90 and La85 were decreased, while phenolic content and antioxidant capacities were improved during refrigerated storage, especially for the increased chlorogenic acid content. Ester content was decreased slightly after refrigeration, while the primary esters including ethyl acetate, amyl acetate, and ethyl 2-methylbutyrate were significantly increased (p < 0.05). Furthermore, ketone content was increased significantly after refrigeration (p < 0.05). In addition, viable counts of Lp90 and La85 remained higher than 6 log CFU/mL after SGD. The presence of probiotics delayed the decrease of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging ability and increased ferric reducing antioxidant power (FRAP) of FAJ. The contents of gallic acid, chlorogenic acid, epicatechin, ferulic acid, and phlorizin were decreased, while ellagic acid and rutin contents in FAJ were significantly increased after SGD (p < 0.05).

Bioactive dipeptides enhance the tolerance of lager yeast to ethanol-oxidation cross-stress by regulating the multilevel defense system

Although high gravity brewing technology has been widely used for beer industries due to its economic benefits, yeast cells are subjected to multiple environmental stresses throughout the fermentation process. Eleven bioactive dipeptides (LH, HH, AY, LY, IY, AH, PW, TY, HL, VY, FC) were selected to evaluate their effects on cell proliferation, cell membrane defense system, antioxidant defense system and intracellular protective agents of lager yeast against ethanol-oxidation cross-stress. Results showed that the multiple stresses tolerance and fermentation performance of lager yeast were enhanced by bioactive dipeptides. Cell membrane integrity was improved by bioactive dipeptides through altering the structure of macromolecular compounds of the cell membrane. Intracellular reactive oxygen species (ROS) accumulation was significantly decreased by bioactive dipeptides, especially for FC, decreasing by 33.1%, compared with the control. The decrease of ROS was closely related to the increase of mitochondrial membrane potential, intracellular antioxidant enzyme activities including superoxide dismutase (SOD), catalase (CAT) and peroxidase (POD), and glycerol level. In addition, bioactive dipeptides could regulate the expression of key genes (GPD1, OLE1, SOD2, PEX11, CTT1, HSP12) to enhance the multilevel defense systems under ethanol-oxidation cross-stress. Therefore, bioactive dipeptides should be potentially efficient and feasible bioactive ingredients to improve the multiple stresses tolerance of lager yeast during high gravity fermentation.

Mechanisms of Antioxidant Dipeptides Enhancing Ethanol-Oxidation Cross-Stress Tolerance in Lager Yeast: Roles of the Cell Wall and Membrane

High concentrations of ethanol could cause intracellular oxidative stress in yeast, which can lead to ethanol-oxidation cross-stress. Antioxidant dipeptides are effective in maintaining cell viability and stress tolerance under ethanol-oxidation cross-stress. In this study, we sought to elucidate how antioxidant dipeptides affect the yeast cell wall and membrane defense systems to enhance stress tolerance. Results showed that antioxidant dipeptide supplementation reduced cell leakage of nucleic acids and proteins by changing cell wall components under ethanol-oxidation cross-stress. Antioxidant dipeptides positively modulated the cell wall integrity pathway and up-regulated the expression of key genes. Antioxidant dipeptides also improved the cell membrane integrity by increasing the proportion of unsaturated fatty acids and regulating the expression of key fatty acid synthesis genes. Moreover, the addition of antioxidant dipeptides significantly (p < 0.05) increased the content of ergosterol. Ala-His (AH) supplementation caused the highest content of ergosterol, with an increase of 23.68 ± 0.01% compared to the control, followed by Phe-Cys (FC) and Thr-Tyr (TY). These results revealed that the improvement of the cell wall and membrane functions of antioxidant dipeptides was responsible for enhancing the ethanol-oxidation cross-stress tolerance of yeast.

Pectin-interactions and the digestive stability of anthocyanins in thermal and non-thermal processed strawberry pulp

This study investigated the digestive stability of anthocyanins (ACNs) and their interaction with three pectin fractions-water-soluble pectin (WSP), cyclohexanetrans-1,2-diamine tetra-acetic acid-soluble pectin (CSP), and sodium carbonate-soluble pectin (NSP)-in strawberry pulp processed by pasteurization (PS), ultrasound (US), electron beam (EB) irradiation, and high pressure (HP). Compared with the control group, the ACNs content increased to the highest level (312.89 mg/mL), but the retention rate of ACNs in the simulated intestine decreased significantly after US treatment. The monosaccharide compositions indicated that the WSP and CSP possessed more homogalacturonan (HG) domains than the NSP, which contains more rhamngalacturonan-I (RG-I) domains. The microstructure of US-treated pectin was damaged and fragmented. Comprehensive analysis showed that the retention rate of ACNs was closely related to the pectin structure, primarily reflected by the degree of linearity and the integrity of structure. These results revealed the structure-activity relationship between ACNs and pectin during pulp processing.

Novel Umami Peptides from Hypsizygus marmoreus and Interaction with Umami Receptor T1R1/T1R3

Umami peptides are important taste components of foods. In this study, umami peptides from Hypsizygus marmoreus hydrolysate were purified through ultrafiltration, gel filtration chromatography, and RP-HPLC, and then identified using LC-MS/MS. The binding mechanism of umami peptides with the receptor, T1R1/T1R3, was investigated using computational simulations. Five novel umami peptides were obtained: VYPFPGPL, YIHGGS, SGSLGGGSG, SGLAEGSG, and VEAGP. Molecular docking results demonstrated that all five umami peptides could enter the active pocket in T1R1; Arg277, Tyr220, and Glu301 were key binding sites; and hydrogen bonding and hydrophobic interaction were critical interaction forces. VL-8 had the highest affinity for T1R3. Molecular dynamics simulations demonstrated that VYPFPGPL (VL-8) could be steadily packed inside the binding pocket of T1R1 and the electrostatic interaction was the dominant driving force of the complex (VL-8-T1R1/T1R3) formation. Arg residues (151, 277, 307, and 365) were important contributors to binding affinities. These findings provide valuable insights for the development of umami peptides in edible mushrooms.

[Intestinal microbe Prevotella in pulmonary tuberculosis research]

Tuberculosis is a major global infectious disease that seriously endangers human health. Studies have shown that there will be an imbalance of intestinal microecology after infection with Mycobacterium tuberculosis. And vise versa the imbalance of intestinal flora will also increase the susceptibility to Mycobacterium tuberculosis. Prevotella is a newly discovered intestinal microorganism closely related to inflammatory diseases, and its abundance changes significantly in patients with tuberculosis. Therefore, this paper reviews the correlation between intestinal microorganism Prevotella and pulmonary tuberculosis, in order to provide new ideas for the diagnosis and treatment of pulmonary tuberculosis.

Fermentation of kiwifruit juice from two cultivars by probiotic bacteria: Bioactive phenolics, antioxidant activities and flavor volatiles

Three commercial lactic acid bacteria (LAB), namely Lactobacillus acidophilus 85 (La85), Lactobacillus helveticus 76 (Lh76) and Lactobacillus plantarum 90 (Lp90), were employed to investigate the effects on the phenolic compounds, antioxidant capacities and flavor volatiles of kiwifruit juices prepared from two cultivars (Actinidia deliciosa cv. Xuxiang and Actinidia chinensis cv. Hongyang). Results showed that both kiwifruit juices were favorable matrices for LAB growth and the colony counts remained above 9.0 log CFU/mL after fermentation. Total phenolics and flavonoids in Xuxiang and Hongyang juices were increased dramatically by Lh76. Correspondingly, antioxidant capacities based on DPPH, ABTS and FRAP methods were improved significantly and positively correlated with protocatechuic acid and catechin contents (p < 0.05), two newly formed phytochemicals in fermented kiwifruit juices. Furthermore, results of hierarchical cluster analysis revealed that flavor profiles were improved significantly by LAB, and there were noticeable differences between fermented Xuxiang and Hongyang juices.

The relationship between serum 25-hydroxyvitamin-D level and sweat function in patients with type 2 diabetes mellitus

AIMS

The objective of this study is to explore the relationship between serum 25-hydroxyvitamin-D(25-(OH)₂D₃) level and sweat function in patients with type 2 diabetes mellitus (T2DM).

METHODS

A cross-sectional study of 1021 patients with T2DM who underwent 25-(OH)₂D₃ level detections and sweat function tests was carried out. These individuals were divided into deficient groups (n = 154 cases), insufficient groups (n = 593 cases) and sufficient groups (n = 274 cases). Spearman correlation analysis and multivariate stepwise linear regression analysis were implemented to determine the association of 25-(OH)2D3 level and sweat function.

RESULTS

The total presence of sweating dysfunction was 38.59%. Patients with a lower level of serum 25-(OH)₂D₃ had more severe sweat secretion impairment (P < 0.05). As the decrease of serum 25-(OH)₂D₃ level, the presence of sweating dysfunction increased (P < 0.05). 25-(OH)₂D₃ level was positively correlated with sweat function parameters, age and duration of T2DM were negatively correlated with sweat function parameter (P < 0.05). Multivariate stepwise linear regression analysis explored a significant association between serum 25-(OH)₂D₃ level with sweat function (P < 0.05).

CONCLUSIONS

Serum 25-(OH)₂D₃ level was positively correlated with sweat function in patients with T2DM.

Associations between gut microbiota and thyroidal function status in Chinese patients with Graves' disease

OBJECTIVE

The imbalance of gut microbiota has been linked to manifold endocrine diseases, but the association with Graves' disease (GD) is still unclear. The purpose of this study was to investigate the correlation between human gut microbiota and clinical characteristics and thyroidal functional status of GD.

METHODS

14 healthy volunteers (CG) and 15 patients with primary GD (HG) were recruited as subjects. 16SrDNA high-throughput sequencing was performed on IlluminaMiSeq platform to analyze the characteristics of gut microbiota in patients with GD. Among them, the thyroid function of 13 patients basically recovered after treatment with anti-thyroid drugs (oral administration of Methimazole for 3-5 months). The fecal samples of patients after treatment (TG) were sequenced again, to further explore and investigate the potential relationship between dysbacteriosis and GD.

RESULTS

In terms of alpha diversity index, the observed OTUs, Simpson and Shannon indices of gut microbiota in patients with GD were significantly lower than those in healthy volunteers (P < 0.05).The difference of bacteria species was mainly reflected in the genus level, in which the relative abundance of Lactobacillus, Veillonella and Streptococcus increased significantly in GD. After the improvement of thyroid function, a significant reduction at the genus level were Blautia, Corynebacter, Ruminococcus and Streptococcus, while Phascolarctobacterium increased significantly (P < 0.05). According to Spearman correlation analysis, the correlation between the level of thyrotropin receptor antibody (TRAb) and the relative abundance of Lactobacillus and Ruminococcus was positive, while Synergistetes and Phascolarctobacterium showed a negative correlation with TRAb. Besides, there were highly significant negative correlation between Synergistetes and clinical variables of TRAb, TPOAb and TGAb (P < 0.05, R <  - 0.6).

CONCLUSIONS

This study revealed that functional status and TRAb level in GD were associated with composition and biological function in the gut microbiota, with Synergistetes and Phascolarctobacterium protecting the thyroid probably, while Ruminococcus and Lactobacillus may be novel biomarkers of GD.

Biotransformation of phenolic profiles and improvement of antioxidant capacities in jujube juice by select lactic acid bacteria

The objective of this study was to investigate the effects of four commercial lactic acid bacteria (LAB), namely L. acidophilus, L. casei, L. helveticus and L. plantarum, on the phenolic profiles, antioxidant capacities and flavor profiles of jujube juices prepared from two crop varieties (Ziziphus Jujuba cv. Muzao and Hetian). Results showed that both jujube juices were excellent matrices for LAB growth with more than 11 log CFU/mL of viable counts at the end of fermentation. LAB fermentation dramatically increased total phenolic content, while decreased total flavonoid content of jujube juices. However, antioxidant capacities based on DPPH and FRAP methods were significantly improved by LAB fermentation and positively correlated with caffeic acid and rutin contents. Furthermore, a total of 74 volatile compounds were identified and increased in total content by LAB fermentation, which resulted in 22 and 19 new flavor volatiles formation in Muzao juice and Hetian juice, respectively.