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Aqueous zinc-ion batteries have great development and application prospects due to the low cost and environmental friendliness. Vanadium-based materials with high specific surface area and layered or fast ionic conductor structures are among the most promising cathode materials for zinc-ion batteries. Layered vanadium pentoxide cathodes have higher capacity and adjustable interlayer spacing, which have been extensively examined. As a layered vanadium pentoxide, V2O5·nH2O is widely evaluated because of its high theoretical capacity, simple synthesis process, etc. However, the practical application of layered V2O5·nH2O is still hindered by structural collapse during cycling and slow Zn2+ diffusion in the V2O5·nH2O cathode. How to improve the long-cycle performance of V2O5·nH2O remains to be solved. In this study, V2O5·1.6H2O xerogel was successfully prepared by the sol-gel method combined with the freeze-drying technique. X-ray diffraction (XRD) and scanning electron microscopy (SEM) were employed to characterize the phase composition and morphology. The results showed that the prepared material was primarily V2O5·1.6H2O with good crystallinity, and little V2O5 still existed. V2O5·1.6H2O grew like macroporous lamellar fibers of approximately 100 nm thick. Compared with commercialized V2O5, V2O5·1.6H2O has larger interlayer space, which benefits the diffusion of Zn2+, and the crystal H2O may help stabilize the structure. Electrochemical performance results revealed that the fibrous V2O5·1.6H2O cathode material showed an initial discharge capacity of 388.4 mA·h·g–1 at a constant current of 0.1 A·g–1 and it still maintained at 129.7 mA·h·g−1 after 1000 cycles, with nearly no capacity decay. At 0.1, 0.2, 0.5, 1, 2, and 3 A·g−1, the fibrous V2O5·1.6H2O xerogel show capacities of 388.4, 338.5, 282.9, 239.1, 194.4, and 165.9 mA·h·g−1, respectively. The capacity was much higher than that of commercialized V2O5, which only showed 279.5, 251.0, 205.5, 174.5, 144.6, and 125.1 mA·h·g−1, respectively, at the same discharge current density. The good electrochemical performance was mainly attributed to the large layer spacing, combined with the supporting effect of H2O, which contributed to the good structural stability of the material during the cycle and avoided the degradation of material properties. In addition, the fibrous structure shortened the Zn2+ diffusion path and increased the electronic conductivity also contributed to the enhanced electrochemical performance. The mechanism of the charge and discharge process was examined by ex-situ X-ray photoelectron spectroscopy (XPS) and XRD. The results showed that the formation and disappearance of basic zinc sulfate are accompanied by the embedding and removal of zinc ions, and the process is reversible.

In this work, the effects of edible alkali additions on the quality of different frozen grain doughs (wheat, buckwheat, corn, and mung bean) were studied, the frozen doughs were prepared by adding different amounts (0%, 1%, 2%, 3%, 4%, 5%) of edible alkali into raw materials, which were based on 100 g of frozen grain dough, respectively. And the doughs were frozen at −30 ℃ for 8 h and freezing at −18°C for 1 d, then thawed at 25 ℃ for 30 min. The water loss rate, water retention rate, pH, textural properties, water distribution were measured, respectively. And changes in the surface network structure and protein structure of the frozen doughs were observed by scanning electron microscopy (SEM). The results showed that the additions of edible alkali were negatively correlated with the water loss rate of frozen doughs, it could significantly (P

To determine the characteristic taste substances of different varieties of fresh lotus seeds, the taste substances of 'Guolian 1', 'Guolian 2', 'Guolian 3' and 'Mantianxing' were measured and electronic tongue was applied. Dynamic factor analysis (DFA) was used to distinguish the taste of different varieties of lotus seeds and partial least squares-discriminant analysis (PLS-DA) was adopted to find out the characteristic taste substances. The correlation between amylose and other taste substances were determined by grey correlation analysis. Results showed that taste difference existed in different varieties of lotus seeds and the distinction about umami taste was the most obvious. The umami intensity of 'Guolian 2', 'Guolian 3' and 'Mantianxing' was greater than that of 'Guolian 1', which was equivalent to the umami intensity of 0.55 mg/mL sodium glutamate solution. Amylose, free amino acids and flavonoids were the characteristic taste substances that distinguish different varieties of lotus seeds. The VIP score of amylose was close to 2.0, so it was the most critical characteristic taste substance. Amylose content had a greater correlation with soluble sugar and water content (over 0.8). In summary, the characteristic taste of different varieties of lotus seeds was umami, and the characteristic taste substance was amylose.

In order to increase the utilization rate of shiitake mushroom by-products, the shiitake mushroom stem was crushed after superfine grinding with a jet mill, with coarse powder and 40 mesh powder as the control. The effect of jet milling on the physicochemical properties of shiitake mushroom stem powder and the dissolution amount of functional components represented by ergosterol and polysaccharides were studied. The cumulative dissolution rate of ergosterol and polysaccharides was fitted by the Weibull model. The results showed that after superfine grinding by jet milling, the average particle size (D50) of powder decreased to 3.21 μm, bulk density, tap density and L* value increased from 0.15 g/mL to 0.25 g/mL, 0.23 g/mL to 0.42 g/mL, 65.31 to 73.49, respectively. The superfine powder fluidity, water holding capacity and swelling capacity were significantly enhanced (P

In order to develop soft fruit candy products with hypoglycemic function, the preparation method was optimized by single-factor and response surface studies. The texture profile analysis and sensory score was regarded as the evaluation indices, while bayberry juice was used as the main raw material, carrageenan and gelatin as the gelling agent, and xylitol as the sweetener. Additionally, the hypoglycemic effect of bayberry soft candy extract was evaluated by in vitro study, and the components of bayberry juice was detected by using UPLC-MS/MS assay. Finally, the hypoglycemic components and related pathways of action were predicted by network pharmacology. The results showed that in the 100 mL bayberry soft candy gel solution system, the optimal formulation of bayberry soft candy obtained by response surface methodology was as follows: 89.37% bayberry juice for swelling and constant volume, with 9.90% gelatin, 1.41% carrageenan, and 30.86% xylitol addition. The sensory score of bayberry soft candy produced under this process was 87.30, which was close to the theoretical value. The in vitro hypoglycemic study showed that the inhibition of α-glucosidase and α-amylase by 4 mg/mL of bayberry soft candy extract reached 98.58% and 86.89%, respectively. The network pharmacological analysis postulated that 3,5-diacetyltambrin (YM16), azaleatin (YM17) and raspberry ketone glucoside (YM1) were the key hypoglycemic components in bayberry juice, in addition, the human cancer pathway and PI3K-Akt pathway were important pathways of their action. The soft candy prepared under the optimal process condition showed good elasticity, fantastic taste and certain hypoglycemic effects. These results provide a certain theoretical basis for the development of fruit-flavored functional soft candy.

In this study, 'Xuxiang' kiwifruit was used as the research object, and vacuum drying, hot air drying and freeze drying were used to process kiwifruit. The effects of several drying methods on the color, texture, nutritional quality and volatile compounds of kiwifruit were studied to determine the appropriate drying methods for kiwifruit, which would provide theoretical support for the deep processing of kiwifruit. The results showed that the freeze-dried kiwifruit could maintain the original color to the maximum extent, and it's a* value was −7.24, which was closest to the fresh sample. The firmness, toughness and chewiness of freeze-dried kiwifruit were significantly lower than the other two groups (P

To reduce the waste of resources, kiwifruit residue was fermented by Lactobacillus plantarum to prepare the beverage. The effects of solid-liquid ratio, inoculation volume, initial TSS and fermentation time on sensory score and viable count of the product were investigated by single-factor experiments. On these grounds, the fermentation process was optimized by response surface methodology with the sensory score as the response value. Furthermore, the changes in its nutritional quality, antioxidant activity and flavor during fermentation were analyzed. Results showed that, the optimal fermentation process of kiwifruit residue beverage was as follows: Initial TSS 12.4%, inoculation volume 3.3%, fermentation time 36 h, and the sensory score of the product was 87.17 scores. The nutritional quality assay showed that, as time fermentation, the viable count and the contents of soluble protein and total acid increased, total phenol content initially decreased and then increased, flavonoids content had no significant difference, and the contents of total sugar and ascorbic acid decreased. Under the optimum process, ABTS+· scavenging rate, DPPH· scavenging rate as well as iron reduction increased by 9.59%, 6.89%, and 4.08%, respectively. After 36 h fermentation, the product reached the best comprehensive nutritional quality. In addition, the assay of headspace-gas chromatography-ion mobility spectroscopy (HS-GC-IMS) showed that the first 24 h of fermentation was the transformation stage of flavor compounds, and 36 h was an important node in the flavor formation, while the compounds with pungent odor were over-accumulated after 48 h fermentation. Among them, the relative contents of ketones and esters increased, while the relative contents of aldehydes and alcohols decreased. Further study found that, during fermentation, the fruit aroma and caramel aroma decreased first and then increased, the fermentation aroma increased, and the characteristic aroma as well as green aroma decreased. The olfactory sensory score (31.00) was the highest at 36 h, and the main aroma changed from green aroma to fermented aroma. To sum up, the product under the optimal process conditions (fermentation 36 h) had excellent sensory and was rich in nutrition and flavor, while the fermentation process had a great impact on the overall quality of the product and was required to be strictly controlled.

In this paper, Agaricus bisporus stipe was used as the raw material, Lactobacillus plantarum inoculation amount, sugar addition amount and fermentation time were the main factors, and the total phenol content was used as the evaluation index. Based on single factor experiments, the Agaricus bisporus stipe enzyme was optimized by response surface experiments. Fermentation process, and the antioxidant capacity of the enzyme products before and after fermentation and storage at 4 ℃ and 25 ℃ for 5 d were studied. The results showed that the optimal process conditions for fermentation of Agaricus bisporus stipe enzyme were: Lactobacillus plantarum inoculation amount was 3%, 9.50% of sugar added, and fermentation time was 24 h. The total phenol content of the enzyme product could reach 2.20 mg/mL, which was equal to the predicted value of 2.19 mg/mL. The study found that the contents of total phenol and ascorbic acid in the Agaricus bisporus stipe enzyme were 2.20 mg/mL and 44.40 µg/mL, respectively. The DPPH free radical scavenging capacity, ABTS free radical scavenging capacity, ferric ion reducing antioxidant power and total antioxidant capacity were 51.93%, 52.11%, 0.70, 28.09 U/mL, respectively, which were significantly higher than those before fermentation. Further analysis of the antioxidant activity of the enzymes under the storage conditions of 4 ℃ and 25 ℃ showed that the enzymes stored at 4 ℃ had stronger DPPH, ABTS radical scavenging ability, iron ion reducing ability and antioxidant ability at 0 d storage. After 1 d storage, the antioxidant capacity of the enzyme began to decline sharply, and the antioxidant capacity of the enzyme stored at 25 °C was significantly lower than that stored at 4 °C (P

Flours obtained from 12 different wheat cultivars were employed as materials, the characteristics of protein, the farinographic and tensile properties of wheat flour were measured. Simultaneously, the quality of crusts from deep-fried and battered pork slices (CDBPS) containing wheat flour was explored. Subsequently, the correlations between properties of different wheat flour and quality of CDBPS were analyzed. Result indicated that, the contents of protein and its main fraction in wheat flour were significantly different among different test cultivars. The coefficient of variation of total protein and wet gluten content was 15.14% and 16.56%, respectively, while that of globulin reached 62.81%. The variation coefficients of formation time, dough stability time, weakening degree and farinogram quality number were much larger, and those of each index of extensograph properties was more than 20%. Significantly negative correlations were observed between oil content of CDBPS and total content of protein, gluten index, content of gliadin, water absorption, tensile curve area, tensile resistance, and extensibility (r=−0.739, −0.833, −0.833, −0.797, −0.736, −0.709 and −0.722, respectively, P

Objective To assess the effectiveness of combining problem-based learning (PBL), team-based learning (TBL), and clinical pathway (CP) in standardized training of periodontology residents. Methods A total of 48 residents who were transferred to the Department of Periodontology at the Fourth Affiliated Hospital of Harbin Medical University from January to October 2023 were randomly assigned to either the traditional teaching group or the PBL, TBL, and CP combined teaching group, with 24 participants in each group. The traditional teaching group followed conventional teaching methods, while the PBL, TBL, and CP combined teaching group utilized a combination of these three methods. Prior to completing their rotation, both groups underwent professional assessments as well as surveys on satisfaction with standardized training and self-evaluation. Results The professional examination scores ofcombined teaching group were significantly higher than those of the traditional teaching method group (P0.05). However, compared to the traditional teaching group, students in the PBL, TBL, and CP combined teaching group showed significant improvements in doctor-patient communication skills, active information retrieval abilities, learning interest levels, team discussions, and clinical logical thinking abilities (P

This research aimed to explore the effect of sturgeon head soup, made by high-pressure liquefaction after cooking, in promoting milk secretion in rats with postpartum hypogalactia. Lactating Wistar rats were randomly assigned into blank, bromocriptine-induced hypogalactia, positive control (whey + seabass power), and experimental (sturgeon head soup) groups (n = 6). After 14 days of oral administration, the changes in body mass and milk secretion were investigated. Mammary gland morphology, related hormone levels and protein expression were measured by hematoxylin eosin (HE) staining, immunohistochemistry, enzyme linked immunosorbent assay (ELISA) and real-time fluorescence quantitative polymerase chain reaction (qPCR). The results showed that for the experimental group, an increase in the secretion of proteins that showed a brownish yellow in immunohistochemical analysis was observed in the mammary glandular ducts and acini along with a decrease in the number of adipose connective tissue between the mammary glandular lobules compared with the model group. Milk productivity, mammary gland to body mass ratio, and percent body mass gain of the whole litter of suckling rats were significantly increased in the experimental group (P < 0.05). The levels of prolactin (PRL), prolactin receptor (PRLR), β-casein (β-CN), α-lactalbumin (α-LA), lactose synthase (LS) and fatty acid synthase (FAS) were significantly elevated in the maternal serum and mammary tissue. The mRNA expression of the genes regulating the synthesis of β-CN and FAS in the mammary gland was significantly up-regulated compared with the model group. These results suggest that sturgeon head soup can promote milk secretion in rats with postpartum hypogalactia, and the underlying mechanism may be related to increasing the contents of PRL and PRLR and promoting the expression of β-CN, α-LA and FAS.

The glymphatic system is a system that promotes the exchange and flow of cerebrospinal fluid (CSF) -interstitial fluid (ISF) to maintain the balance of CSF-ISF, and rid the neuropil of toxic proteinaceous metabolites with astroglial water channel aquaporin-4 as the mediator. Increasing evidence has shown that the glymphatic system is strongly related to the pathological changes and outcomes of stroke. Available studies have found that the glymphatic system partially affects post-stroke cerebrospinal fluid circulation and cerebral edema. Different types of strokes include acute ischemic stroke, subarachnoid hemorrhage and intracerebral hemorrhage also have pathological changes in the glymphatic system. This review summarizes the structure and function of the glymphatic system, and the latest developments in its impact on pathological changes of different types of strokes, providing a new direction for the prevention and treatment of stroke.