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Intimate partner violence (IPV) is experienced in every society. IPV can cause severe mental, physical, social, and economic consequences for survivors, and impact their interpersonal relationships in their families, communities and broader society. Coping strategies may be utilized to minimize or tolerate the internal and external difficulties of such stressful situations. A significant number of IPV victims are immigrants in the U.S. and Canada. This study explores what is known about these victims' coping strategies to develop a better understanding of existing studies in the literature. We systematically reviewed qualitative studies on immigrant female IPV survivor coping strategies that were published in peer-reviewed journals between the year 2007 and 2017. We sought to answer the question, "What is known about coping strategies utilized by female immigrant survivors' of IPV in the US and Canada?" Eight qualitative studies were reviewed, and the results showed that survivors utilized multiple formal and informal coping strategies. We critically explored and summarized the eight studies to understand how immigrant women utilize coping strategies. • Multiple formal and informal coping strategies were utilized by immigrant women as IPV survivors. • Seeking helps are some of the major forms of informal support for immigrant female IPV survivors. • Formal supports apply to calling the police or seeking help from criminal justice systems and hospitals. • Compared to formal coping strategies, immigrant women preferred to choose informal coping strategies to seek help. • There are similarities among immigrant women while using coping strategies. [ABSTRACT FROM AUTHOR]

The human microbiota is influenced by the immune and nervous systems of the host. Gamma-aminobutyric acid (GABA) is known as bioactive compound and it has important physiological functions, such as anti-hypertensive and antidepressant activities. Lactic acid bacteria (LAB), especially Lactobacillus species are known as the most important GABA producers because of the food-grade nature. The purpose of this study is to develop a functional chocolate using microencapsulated GABA producer Lacticaseibacillus rhamnosus NRRL B-442 strain for patients having an anxiety disorder. Water-in-oil emulsion technique was conducted for microencapsulation using whey-pullulan complex. Microencapsulated and free L. rhamnosus cell counts were 6.75 and 7.20 log CFU/g in chocolates, respectively, at the end of 60 days. During simulated in vitro digestion analysis, survival rate of microencapsulated bacteria in chocolate samples was found at higher percentage (87%) than free bacteria (75%). Furthermore, microencapsulated L. rhamnosus did not affect the physical, chemical, and sensory properties of chocolate. Consequently, L. rhamnosus with the highest GABA producing capability may provide insight for an anxiety disorder patient, since this strain has been thought as having a therapeutic effect. A new functional food model was developed for "GutBrain Axis" phenomena since the chocolate could be accepted as a good carrier for GABA producer bacteria. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the viability and bioaccessibility of Streptococcus thermophilus CCM4757 strain supplemented in dark and milk chocolates during storage period and pass through simulated in vitro gastro-intestinal tract. Microencapsulated and non-microencapsulated S. thermophilus CCM4757 strain added into the chocolates. Emulsion technique was used to microencapsulate cells with various biopolymers; carboxymethylcellulose, pectin, gum arabic, and cellobiose. The microencapsulated S. thermophilus with these coating materials was found to be viable higher than 9 log CFU/g up to 180 days of storage at 4 °C. Microbiological, physicochemical, and sensorial attributes of the chocolates containing microencapsulated and non-microencapsulated S. thermophilus CCM4757 were analyzed. The microencapsulated S. thermophilus showed a good survivability in milk (7.12 log CFU/g) and dark (6.90 log CFU/g) chocolate samples during 180-day storage at 4 °C. Supplementation of S. thermophilus did not affect significantly (P > 0.05) the sensory attributes of the chocolates. The results showed that S. thermophilus CCM4757 exhibited good cell survivability higher than 85% in chocolates under simulated gastro-intestinal fluids. S. thermophilus supplementation into the chocolate protected the viability of cells and did not affect the sensorial characteristics and moisture content of chocolates. The present study demonstrated that the dark and milk chocolates could be used as an important matrix to carry probiotics. [ABSTRACT FROM AUTHOR]