Ductile, High-Lignin-Content Thermoset Films and Coatings

In the context of transitioning toward a more sustainable use of natural resources, the application of lignin to substitute commonly utilized petroleum-based plastics can play a key role. Although lignin is highly available at low cost and presents interesting properties, such as antioxidant and UV barrier activities, its application is limited by its low reactivity, which is a consequence of harsh conditions normally used to extract lignin from biomass. In this work, the use of glyoxylic acid lignin (GA lignin), rich in carboxylic acid groups and hence highly reactive toward epoxy cross-linkers, is presented. GA lignin, which is directly extracted from biomass via a one-step aldehyde-assisted fractionation process, allowed the preparation of thermoset films and coatings via a simple reaction with sustainable poly(ethylene glycol) diglycidyl ether and glycerol diglycidyl ether cross-linkers. This allows one to prepare freestanding films containing up to 70 wt % lignin with tunable mechanical properties and covalently surface-attached coatings containing up to 90 wt % lignin with high solvent resistance. Both films and coatings display antioxidant properties and combine excellent UV barrier activity with high visible transparency, which is attractive for applications in sustainable food packaging.

Increasing sample diversity in psychiatric genetics - Introducing a new cohort of patients with schizophrenia and controls from Vietnam - Results from a pilot study

OBJECTIVES

Genome-Wide Association Studies (GWAS) of Schizophrenia (SCZ) have provided new biological insights; however, most cohorts are of European ancestry. As a result, derived polygenic risk scores (PRS) show decreased predictive power when applied to populations of different ancestries. We aimed to assess the feasibility of a large-scale data collection in Hanoi, Vietnam, contribute to international efforts to diversify ancestry in SCZ genetic research and examine the transferability of SCZ-PRS to individuals of Vietnamese Kinh ancestry.

METHODS

In a pilot study, 368 individuals (including 190 SCZ cases) were recruited at the Hanoi Medical University's associated psychiatric hospitals and outpatient facilities. Data collection included sociodemographic data, baseline clinical data, clinical interviews assessing symptom severity and genome-wide SNP genotyping. SCZ-PRS were generated using different training data sets: (i) European, (ii) East-Asian and (iii) trans-ancestry GWAS summary statistics from the latest SCZ GWAS meta-analysis.

RESULTS

SCZ-PRS significantly predicted case status in Vietnamese individuals using mixed-ancestry (R² liability = 4.9%, p = 6.83 × 10^-8), East-Asian (R² liability = 4.5%, p = 2.73 × 10^-7) and European (R² liability = 3.8%, p = 1.79 × 10^-6) discovery samples.

DISCUSSION

Our results corroborate previous findings of reduced PRS predictive power across populations, highlighting the importance of ancestral diversity in GWA studies.

The impacts of peel inclusion and fermentation temperature on the bioactive compounds, antioxidant activity, and sensory properties of dragon fruit wines

BACKGROUND

Even though dragon fruit peel has more health benefits than its pulp, it is considered to be waste after fruit processing. In this study, dragon fruit peel was explored as an additional ingredient in winemaking.

METHODS

The contents of total phenolic compounds, betacyanins and ascorbic acid, the antioxidant capacity by DPPHž method, and the level of consumer acceptability of the wines prepared from two species with and without peel were compared.

RESULTS

The wines of the H. polyrhizus species contained much higher total phenolics (1.4-1.6 times), betacyanins (75-81 times), and vitamin C (2.8-3.8 times), as well as higher 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity (1.2 times) than the wines of H. undatus. Although the fermentation process led to the degradation of betacyanins, it increased the total phenolics (up to 17%), vitamin C (up to 24%), and DPPHž scavenging activity (up to 19%) as compared with the control when fermentation was conducted at 25°C, which was found as the most suitable fermentation temperature to produce wines with the highest quality in terms of antioxidant content and activity. At this temperature, peel inclusion also increased these values in the wine. In addition, the sensory properties in terms of appearance and aroma could be improved in the final fermented product.

CONCLUSIONS

H. polyrhizus wine might have higher antioxidant properties than H. undatus wine. With a suitable fermentation temperature, peel inclusion as an ingredient could enhance these characteristics of the wine without compromising its sensory quality. This study may provide insights into fruit winemaking with higher health benefits.