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To investigate the distribution of the 'grassy flavor' in mulberry leaves, the study focused on the 'Guangdong Mulberry No.11' cultivar, which was widely grown in the southern region of China. Analyzing the volatile components of different leaf positions (mulberry buds, 1~3 leaf positions, and 4~6 leaf positions) using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry olfactometry. Principal component analysis was performed to further analyze these volatile components. Results showed that 38 different volatile flavor substances in mulberry leaves at different positions were detected. Among these, 14 volatile flavor components were detected in all samples, while 24 were specific to different samples. Specifically, mulberry buds contained 24 volatile flavor components, 1~3 leaf positions contained 28 volatile flavor components, and 4~6 leaf positions contained 23 volatile flavor components. Interestingly, aldehydes were found to be the predominant volatile flavor substances in mulberry leaves at different positions. They contribute significantly to the overall flavor of mulberry leaves. Notably, (E)-2-hexenal, which was known for its ''grassy flavor'', was found to be the most abundant aldehyde in leaves at different positions. It was considered one of the characteristic components contributing to the ''grassy flavor'' of mulberry leaf. This study analyzed the flavor components among different leaf positions using the flavor intensity method and the flavor profile method. The removal of (E)-2-hexenal was found to be crucial for improving the flavor of mulberry leaf food. These findings would serve as a reference for selecting materials for mulberry leaf food.

Abstract Background Artificial intelligence is a growing phenomenon that will soon facilitate wide-scale changes in many professions, and is expected to play an important role in the field of medical education. This study explored the realistic feelings and experiences of nursing undergraduates participating in different stages of artificial intelligence + project task driven learning, and provide a basis for artificial intelligence participation in nursing teaching. Methods We conducted face-to-face semi-structured interviews with nursing undergraduates participating in Nursing Research Course which adopts artificial intelligence + project task driven learning from a medical university in Ningxia from September to November 2023, to understand their experience of using artificial intelligence for learning and the emotional changes at different stages. The interview guide included items about their personal experience and feelings of completing project tasks through dialogue with artificial intelligence, and suggestions for course content. Thematic analysis was used to analyze interview data. This study followed the COREQ checklist. Results According to the interview data, three themes were summarized. Undergraduate nursing students have different experiences in participating in artificial intelligence + project task driven learning at different stages, mainly manifested as diverse emotional experiences under initial knowledge deficiency, the individual growth supported by external forces during the adaptation period, and the expectations and suggestions after the birth of the results in the end period. Conclusions Nursing undergraduates can actively adapt to the integration of artificial intelligence into nursing teaching, dynamically observe students’ learning experience, strengthen positive guidance, and provide support for personalized teaching models, better leveraging the advantages of artificial intelligence participation in teaching.

Objective The aim of this study was to determine the effects of dietary fatty acids on hepatic and blood fatty acid profile and metabolic associated genes in obese mice. Methods Eight-week-old male C57BL/6 mice were randomly divided into 7 groups with 10 cases in each group including control group, long-chain saturated fatty acid (LCSFA) group, medium-chain saturated fatty acid (MCSFA) group, n-3 polyunsaturated fatty acid (n-3 PUFA) group, n-6 polyunsaturated fatty acid (n-6 PUFA) group, monounsaturated fatty acid (MUFA) group and trans fatty acid (TFA) group, fed with normal-fat diet (providing 10% of total energy), lard high-fat diet, coconut oil high-fat diet, linseed oil high-fat diet, soybean oil high-fat diet, olive oil high-fat diet and 8% hydrogenated soybean oil high-fat diet respectively for 16 weeks. The fat-to-energy ratio of high-fat diet was 45%. The total energy of all diets was the same. After being fasted for 12 hours, the mice were anesthetized and the liver tissues were collected. Fatty acids composition in liver and blood samples were analyzed by gas chromatography. Real-time polymerase chain reaction (PCR) were used to measure the expression of hepatic and blood fatty acid metabolic associated genes. Oil red O staining was carried out to assess the hepatic lipid accumulation. Results Compared with the control group, significant hepatic and blood lipid accumulation were observed in the LCSFA, MCSFA, n-6 PUFA, MUFA and TFA groups. The n-3 PUFA group had less hepatic and blood lipid accumulation. Compared with the control group, the contents of total PUFA and total n-6 PUFA in the LCSFA group were significantly increased. The levels of total n-3 PUFA and total PUFA in the hepatic and blood of n-3 PUFA group were significantly rise up, but the content of total MUFA was significantly decreased. The levels of total n-6 PUFA, total n-3 PUFA and total PUFA in the n-6 PUFA group were significantly increased, but the contents of saturated fatty acid (SFA) and total MUFA were significantly reduced. The content of total SFA in the MUFA group was significantly decreased. The C18:1 n-9t (TFA) content in the TFA group was significantly increased (P