Time-Domain Nuclear Magnetic Resonance Investigation of Water Dynamics in Different Ginger Cultivars

An easy-built Halbach magnet for LF-NMR with high homogeneity using optimized target-field passive shimming method

The aim of this work is to develop a Halbach magnet that possesses characteristics such as easy-built, low cost and high homogeneity for use in a portable low-field NMR (LF-NMR) system. Considering portability, a 4-ring Halbach magnet was designed through simulation and mechanical modelling, which was successfully constructed in a general laboratory setting. The obtained field strength (B0) was 0.169 T, with an initial homogeneity of 8204 ppm within a sphere with a diameter of 20 mm. To enhance robustness, efficiency and effectiveness of shimming, an optimized target-field passive shimming method was proposed. Subsequently, the homemade spectrometer was used to run NMR experiments on the Halbach magnet. The 1H NMR linewidths of water samples became significantly narrower after passive shimming, e.g., the linewidth of a sample with a diameter of 3 mm and a length of 3 mm reduced from 452.3 Hz (62.5 ppm) to 12.9 Hz (1.8 ppm), which was much less than 102 Hz. The NMR results demonstrate that the proposed passive shimming method can achieve high homogeneity, and the developed Halbach magnet is capable of satisfying numerous LF-NMR applications.

Comparison of two types of vinegar with different aging times by NMR-based metabolomic approach

Shanxi vinegar (SV) is well known as the most famous vinegar for its distinctive processing technique in China. Aging is the most important process for SV, and we call the vinegar aging more than 1-year Shanxi aged vinegar (SAV) and less than 1-year Shanxi mature vinegar (SMV). In this study, the chemical compositions and in vivo difference between SAV and SMV were compared by NMR based metabolomic profiling technique and multivariate statistical analysis. The results indicated that most of the metabolites exhibited higher concentrations in SAV than those in SMV¸ and the amino acids showed higher concentration ratio than the other compounds. The changes of endogenous metabolites after treatment with SMV and SAV were also investigated. Compared with the chemical differences, the differences of metabolomic changes between SAV and SMV were relatively minor. This study provides a valuable approach for accurately evaluating the differences of food products. PRACTICAL APPLICATIONS: Vinegar is commonly consumed as the important seasoning. SV, which is made from several kinds of cereal by solid-state fermentation techniques, is one of the famous vinegars in China. Aging is the most important process for SV which dividing vinegar into SAV and SMV according to the aging time. Due to the long aging process, the price of SAV is much higher than that of SMV in the market place. However, no investigation was conducted to compare their differences in vivo.

Effects of Freeze Vacuum Drying Combined with Hot Air Drying on the Sensory Quality, Active Components, Moisture Mobility, Odors, and Microstructure of Kiwifruits

In this study, freeze vacuum drying (FVD), hot air drying (AD), and FVD combined with AD (FVD-AD) were used to dry kiwifruits. Dried products were analyzed comprehensively on their sensory quality, active components, moisture mobility, odors, and microstructure. Results showed that the FVD-AD saved time by 38.22% compared with FVD while maintaining an acceptable product quality. The antioxidant properties of FVD-AD were lower than those of FVD but significantly higher than those of AD. Moreover, compared with FVD products, FVD-AD products were moderately hard (5252.71 ± 33.53 g) and improved in color, bound water, and microstructure. Additionally, FVD-AD consumed lesser drying time and energy than FD. According to cluster analysis, the odors of FVD-AD products were similar to those of the fresh ones. Principal component analysis of physicochemical and drying cost indicated that FVD-AD was a promising processing technique for functional kiwifruit snacks.

Ginger rhizome enhances the anti-inflammatory and anti-nociceptive effects of paracetamol in an experimental mouse model of fibromyalgia

BACKGROUND

The dried rhizome of ginger has been widely used for more than 2500 years in folk medicine for the treatment of various diseases that involve inflammation or are caused by oxidative stress.

AIMS

This study was designed to compare the anti-nociceptive and anti-inflammatory effect of dried powdered ginger rhizome (GR) and paracetamol (APAP) on an experimental mouse model of fibromyalgia syndrome (FMS) induced by intermittent cold stress (ICS).

METHODS

Forty-eight female C57BL/6 J mice were used for the experiments. The animals were allocated in six groups (n = 8). Each group received one of the following treatments for 8 weeks: healthy control, ICS group, ICS + APAP (40 mg/Kg/day), ICS + GR (0.5%); ICS + GR (1%), and ICS + GR (0.5%) + APAP (40 mg/Kg/day). After treatment, symptoms of FMS were induced by intermittent cold stress (ICS).

RESULTS AND CONCLUSIONS

GR consumption improved mechanical and thermal allodynia and mechanical hyperalgesia and improved behavioural changes related to cognitive disturbances, anxiety, and depression. In addition, GR also significantly decreased the inflammatory response of proinflammatory mediators such as NO, PGE2, TXB2, and IL-1β in LPS-stimulated macrophages. The effects of APAP were significantly enhanced by co-administration with GR. These findings provide evidence that the daily consumption of GR enhances the anti-nociceptive effect of APAP in mice, improves other cognitive disturbances associated with chronic pain, and reduces the inflammatory state generated in an experimental FMS model.