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To solve the current problems of fermented glutinous rice wine produced with traditional Jiuqu as a fermentation starter such as unstable quality, weak aroma and high alcohol content, this study selected non-Saccharomyces yeast strains with ester-producing and aroma-enhancing characteristics from traditional Jiuqu by analyzing the structure of its fungal community, and explored the effects of co-fermentation with each selected strain and Rhizopus arrhizus on the volatile flavor components of fermented glutinous rice wine. The results showed that Ascomycota and Mucoromycota were the dominant fungal phyla in Jiuqu and Rhizopus and Saccharomycopsis were the major fungal genera. Four non-Saccharomyces yeast strains, JLY1–JLY4, were obtained, and JLY1 and JLY2 were identified by sequencing as Saccharomycopsis fibuligera, while JLY3 and JLY4 as Torulaspora delbrueckii and Wickerhamomyces anomalus, respectively. Co-fermentation with JLY2 and Rhizopus arrhizus increased the number of volatile components from 46 to 62 compared with the control group, increasing the numbers of esters and alcohols and significantly increasing the relative contents of major flavor compounds such as isoamyl alcohol, phenylethanol, and phenylethyl acetate. Partial least squares-discriminant analysis (PLS-DA) was performed on 40 volatile flavor components shared by fermented glutinous rice wines, and 20 differential flavor substances were selected using the cut-off of variable importance for the projection (VIP) value ≥ 1, including 5 alcohols, 10 esters, 3 acids, 1 aldehyde or ketone, and 1 alkane. Differential substance analysis and sensory evaluation indicated that JLY1 and JLY2 were better than the other strains in terms of ester production and aroma enhancement, and synergistic fermentation significantly enhanced the contents of volatile flavor substances in fermented glutinous rice wine and consequently improved its quality.

In order to explore the effects of in vitro fermentation of quinoa water insoluble dietary fiber and exogenous addition of lactic acid bacteria on the gut microbiota and short-chain fatty acids (SCFAs), fecal filtrate (FF) from healthy subjects either alone or in combination with Lactobacillus plantarum was used to ferment quinoa water insoluble dietary fiber in vitro. The production of SCFAs was determined by gas chromatography (GC), and the changes in microbial community structure and abundance in the fermentation broth were analyzed by 16S rDNA sequencing. The results showed that the addition of quinoa insoluble dietary fiber and L. plantarum could change the structure and abundance of the gut microbiota. At the phylum level, the addition of quinoa insoluble dietary fiber and L. plantarum increased the abundance of Bacteroidota after 12 h of fermentation. At the genus level, quinoa insoluble dietary fiber increased the abundance of beneficial bacteria (Prevotella). Compared with the in vitro fermentation of quinoa water insoluble dietary fiber with FF, the exogenous addition of L. plantarum significantly increased the production of SCFAs. In summary, the in vitro fermentation of quinoa water insoluble dietary fiber by L. plantarum could significantly change the abundance and diversity of the intestinal microbiota, and promote the production of SCFAs, which is beneficial to intestinal health.

Objective: This study aimed to develop antioxidant products and anti-diabetes drugs of wampee. The study aimed to research the structural characteristics, anti-oxidation and hypoglycemic properties in vitro of polysaccharides from different parts of wampee. Methods: The structural properties, in vitro antioxidant and hypoglycemic activities of polysaccharides from the fruit, peel and seeds of wampee (CWP-F, CWP-P, and CWP-S) were analyzed and compared from the aspects of chemical composition, molecular weight, monosaccharide composition, appearance, DPPH free radical scavenging rate and α-amylase inhibition rate. Results: CWP-F had the highest molecular weight and was mainly composed of galactose and arabinose, CWP-P was mainly composed of galacturonic acid and arabinose, and CWP-S was mainly composed of glucose. The absorption peaks of the carboxylic acid structure were found in the Fourier transform infrared spectra of the three polysaccharides. Scanning electron microscopy results showed that the surface structure of the three polysaccharides was fluffy. CWP-P had the strongest antioxidant capacity, and its DPPH free radical scavenging rate, OH free radical scavenging rate, and total reducing power all were higher than those of CWP-F and CWP-S. CWP-P had the strongest hypoglycemic ability, followed by CWP-F, and CWP-S had no hypoglycemic ability. Conclusion: In vitro, CWP-F, CWP-P, and CWP-S exhibited varying compositions, structures, and antioxidant and hypoglycemic activity. Notably, CWP-P has shown the most robust antioxidant and hypoglycemic properties.

Nurses should pay more attention to nursing of patients with infections and infectious diseases, and carry out effective hygiene management and infection care to minimize the infection rate of infectious disease pathogens. This article briefly analyzed the ethical issues of infection and infectious disease care, and explored specific nursing methods for infection and infectious diseases, aiming to provide assistance and reference for modern infection and infectious disease care in China. (在面对传染与感染性疾病患者时, 护理人员需要高度重视, 开展有效的卫生管理和感染护理, 最大限度地降低传染与感染性疾病病原体的感染风险。本文针对传染与感染性疾病护理的伦理问题进行简要分析, 并探讨传染与感染性疾病的具体护理方式, 旨在为临床传染与感染性疾病护理工作提供帮助与参考。)

Background Percutaneous coronary intervention (PCI) is an effective treatment for coronary heart disease in cardiology. A variety of complex lesions are faced during PCI, among which coronary artery calcification (CAC) increases the difficulty of PCI, immediate postoperative risk, short-term and long-term postoperative risk of adverse cardiovascular events. Early identification and assessment of CAC is important to improve surgical success rate, reduce postoperative complications and adverse cardiovascular events risks and improve prognosis. Objective To explore the influencing factors of CAC in patients with coronary heart disease, so as to provide evidence for early prevention, diagnosis and PCI of CAC. Methods From January to December 2021, 353 patients with coronary heart disease admitted to the Department of Cardiology of Shaanxi Provincial People's Hospital for chest pain or chest tightness and diagnosed with coronary artery disease by coronary angiography (CAG) . A total of 196 patients who met the inclusion criteria were selected and received intravascular ultrasound (IVUS) . The included patients were divided into 73 patients in the non-calcification group (median calcification index = 0) , 62 patients in the low-calcification index group (0.000 1≤median calcification index≤0.216 6) , 61 patients in the high-calcification index group (median calcification index > 0.216 6) . Spearman rank correlation and multivariate Logistic regression analysis were used to explore the influencing factors of the severity and incidence of CAC. Results There were significant differences in age, sex composition ratio, history of smoking, hypertension, diabetes mellitus and thyroid disease, total protein, alkaline phosphatase, glutamyl transferase, albumin-to-globulin ratio, triglyceride-glucose index, triglyceride, phosphorus and glycated hemoglobin among the non-calcification group, low-calcification index group and high-calcification index group (P

Wushu Sanda is a practical fighting skill and a new modern competitive event. Under certain conditions, they use kicking, hitting and wrestling as the main means according to certain rules. A good Sanda athlete should have good physical quality and special skills. Given the continuous change and revision of Sanda rules, the means to reduce the number of injuries sustained by athletes, tap their potential and prolong their sports life has become an urgent priority. During the training process, the coaches should use a guided and inspiring educational model to enable athletes to think positively and rationally. It is necessary to clearly understand the physical conditions of the body, combine the special characteristics of the Sanda movement and adopt effective prevention and recovery methods. This paper takes the sports fatigue of Sanda athletes as the research goal. To this end, we use physical, biochemical and psychological indicators and means to comprehensively monitor athletes’ sports fatigue. In order to improve martial arts training, improve the physical health of martial arts athletes and improve the athletes’ competitive level.

This study was undertaken in order to explore the effects of mixed culture fermentation with Saccharomyces cerevisiae and Lactobacillus plantarum on the sensory quality, texture characteristics, storage characteristics and flavor quality of wet noodles. Wet noodles were prepared by inoculating dough with S. cerevisiae and/or L. plantarum isolated from old dough. The sensory score of mixed culture fermented noodles was higher than that of single strain fermentation. S. cerevisiae fermentation improved the hardness and elasticity of wet noodles, both single and mixed strain fermentations effectively increased the protein content of noodles, and the protein content of mixed culture fermented noodles was (7.82 ± 0.36)%. After sterilization at 120 ℃, the sensory score and texture quality of noodles fermented with S. cerevisiae alone and in combination with L. plantarum increased, the enthalpy change (ΔH) for aging decreased in the single and mixed strain fermentation groups compared with the control group during storage, and the L* value (brightness) of the L. plantarum and mixed strain fermentation groups was greater than that of the control group. A total of 40, 48, 49 and 53 aroma components were detected in the control, L. plantarum, S. cerevisiae, and mixed strain fermentation groups, respectively. Aldehydes, esters and acids were identified as the major flavor substances of wet noodles. The relative contents of these three substances in the fermentation groups increased significantly, indicating that mixed strain fermentation can promote the production of flavor substances. Furthermore, principal component analysis of the aroma composition data showed a clear separation of the four groups.