Search

Introduction: Sodium zirconium cyclosilicate (SZC) is a nonabsorbed cation-exchanger approved in China for the treatment of hyperkalemia [HK; serum potassium (sK+) levels >5.0 mmol/L]. This is the first real-world study aimed to assess the effectiveness, safety, and treatment patterns of SZC in Chinese patients with HK. Here we present the results of the first interim analysis.Methods: This multicenter, prospective, cohort study included patients aged ≥18 years with documented HK within 1-year before study enrollment day. These patients were followed up for 6 months from the enrollment day after initiating SZC treatment. The treatment was categorized into correction phase (FAS-P1) and maintenance phase (FAS-P2 new and ongoing users). Subgroup analysis was performed in patients on hemodialysis (FAS-H). The primary objective was evaluation of safety profile of SZC; secondary objectives included assessment of treatment patterns of SZC and its effectiveness.Results: Of 421 screened patients, 193, 354, and 162 patients were enrolled in the FAS-P1, FAS-P2, and FAS-H groups, respectively. sK+ levels were reduced significantly from 5.9 mmol/L to 5.0 mmol/L after the correction phase. For the maintenance phase, the mean sK+ levels were maintained at 5.2 mmol/L and 5.0 mmol/L in the FAS-P2 new and ongoing user, respectively, and 5.3 mmol/L in the FAS-H subgroup. A considerable proportion of patients showed normokalemia after 48 h of SZC treatment (FAS-P1:51.3%) which was maintained up to 6 months in the maintenance phase (FAS-P2:44%). SZC was well-tolerated.Conclusion: SZC was effective and safe for the treatment of HK in real-world clinical practice in China.

Lutein possesses various physiological activities but is susceptible to light degradation, thermal degradation, and oxidative degradation. As such, protecting the activity of lutein-based products using natural extracts has become a current research. In this study, lutein was protected by complexing inulin-type fructan (ITF), soybean protein isolate (SPI), and epicatechin (EC), and the protection mechanism of epicatechin-fructan glycosylated soybean protein isolate (EC-GSPI) toward lutein was elucidated comprehensively. The results showed that the addition of EC delayed the degradation of lutein. The results of light stability experiments showed that increased EC significantly enhanced the storage time of the GSPI-Lutein system from 4 to 13 days. Additionally, the effect of EC on glycosylated soybean 7S globulin (G7S) and glycosylated soybean 11S globulin (G11S) was assessed. The light stability of G11S-Lutein and G7S-Lutein after the addition of EC was from G11S > G7S → G7S > G11S. Furthermore, the proteins purified from SPI interacted differently with EC and ITF, with soybean 7S globulin (7S) mainly interacting with EC and soybean 11S globulin (11S) mainly interacting with ITF. EC-GSPI-Lutein exhibited a good protective effect, probably due to the occurrence of hygrothermal Maillard between ITF and 11S, providing a porous structure for lutein storage. At the same time, the binding of EC to 7S significantly enhanced the antioxidant property of the solution and the stability of the protein secondary structure, thereby prolonging the storage time of lutein.

In this paper, the acid value, carbonyl value and total polar components data measured in the two batches of frying soybean oil which were stored for 18 and 3 months respectively, were used to make some calculations and visual analysis, so as to observe the changes of physicochemical parameters of two batches of oil at the corresponding time points under the same experimental conditions, for providing convenience about the safety monitoring of frying oil. Firstly, statistical description and boxplot analysis were carried out according to the measured data of three physicochemical parameters. Secondly, the curve fitting visualization was carried out. Then, the surface and corresponding contour visualization analyses of “time-temperature-parameter’s value” were carried out. In the boxplot visualization, it was generally observed that the variation ranges of the physicochemical parameters of oil stored for a long time were larger at the same frying temperature. In the curve fitting visualization, it was found that the acid values changed most regularly, which could be used to estimate the corresponding acid values of another batch of oil under the same experimental conditions, and could also be used to estimate the storage time of another batch of oil according to the known storage time of this batch of oil. In the surface and contour visualization, it was found that 190 ℃ was a dividing point of the temperatures. In the frying process above 190 ℃, the physicochemical parameters of oil stored for a longer time increased faster, the oxidation rate increased and the oil was more unstable. At the same time, it was also found that 20 h was a dividing point of the time. After 20 h, the physicochemical parameters of oil stored for a longer time increased faster. In the case of continuous frying, the temperature should not exceed 190 ℃ and the frying time should not exceed 20 h.

To improve the adverse effects of corn starch on the color presentation of paprika red in prepared meat products, the characteristics of the effects of different concentrations of corn starch, pectin and paprika red on the color of the system were studied. The uniform design was used to optimize the concentration of the three components, and the partial least squares quadratic polynomial was used for data regression analysis. The predictive model was established that taking concentration of corn starch, pectin and paprika red as independent variables, L*, a*, b*, h, ΔE and the scattering rate as dependent variable. Results showed that, the prediction model had high accuracy, the ratio of corn starch, pectin and paprika red at best color of system, was the combination of various factors: Corn starch concentration 5.37%, pectin concentration 2.90%, paprika concentration 0.27%. At this time, the total color difference and scattering rate were: L* 49.6024, a* 39.7159, b* 40.0236, h 44.6671, ΔE 10.3461, scattering rate 0.2063. The optimal color conditions were verified to be effective in improving the color of corn starch-paprika red system in prepared meat products. In this paper, the ratio of corn starch, pectin and paprika red at best color of system obtained by the prediction model could effectively improve the color of corn starch-paprika red system.

The present study aims to investigate the chromogenic effect and the interaction between starch-pigment complexes of corn starch (CS) and potato starch (PS) complexed with paprika red pigment. Compared to PS, CS showed 12.5 times higher adsorption capacity for paprika red pigment. Additionally, the a* value of CS-P (26.90 ± 0.23) was significantly higher than that of PS-P (22.45 ± 1.84), resulting in a corn starch-paprika red pigment complex (CS-P) with a more intense red colour. The addition of paprika red pigment significantly decreased the particle size and porosity of CS by 48.14 ± 5.29% and 17.01 ± 3.80%, respectively. Conversely, no significant impact on PS was observed. Additionally, the Fourier transform infrared (FT-IR) spectroscopy results revealed that the starch molecules and paprika red pigment were bound to each other through strong hydrogen bonds. X-diffraction (XRD) results indicated that the starch-paprika red pigment complexes have a V-shaped structure. Furthermore, the relative crystallinity of the complexes between starch and red pepper pigment showed an increasing trend, however, the relative crystallinity of CS increased significantly by 11.77 ± 0.99–49.21 ± 3.67%. Consequently, the CS-P colouring was good.

Introduction Hyperkalaemia (HK) is a potentially life-threatening electrolyte imbalance associated with several adverse clinical outcomes. The efficacy and negative effects of currently existing treatment options have made HK management questionable. Sodium zirconium cyclosilicate (SZC), a novel highly selective potassium binder, is approved for the treatment of HK. The present study will be aimed to assess the safety, effectiveness and treatment patterns of SZC in Chinese patients with HK in a real-world clinical setting as it is required by China’s drug review and approval process.Methods and analysis This is a multicentre, prospective cohort study which plans to enrol 1000 patients taking SZC or willing to take SZC from approximately 40 sites in China. Patients ≥18 years of age at the time of signing the written informed consent and with documented serum potassium levels ≥5.0 mmol/L within 1 year before study enrolment day will be included. Eligible patients will receive SZC treatment and will be followed up for 6 months from enrolment day. The primary objective will be to evaluate the safety of SZC for the management of HK in Chinese patients in terms of adverse events (AEs), serious AEs as well as discontinuation of SZC. The secondary objectives will include understanding the SZC dosage information in terms of its effectiveness and treatment patterns under real-world clinical practice and assessing effectiveness of SZC during the observational period.Ethics and dissemination This study protocol was approved by the Ethics Committee of the First Affiliated Hospital of Dalian Medical University (approval number: YJ-JG-YW-2020). All the participating sites have received the ethics approval. Results will be disseminated through national and international presentations and peer-reviewed publications.Trial registration number NCT05271266.

As a vital ecological barrier in China, Yellow River Basin (YRB) is strategically significant for China’s national development and modernization. However, YRB has fragile ecosystems, and is sensitive to climatic change. Extreme climate events (e.g., heavy precipitation, heatwaves, and extreme hot and cold) occur frequently in this basin, but the implications (positive and negative effects) of these events on vegetation dynamics remains insufficiently understood. Combing with net primary productivity (NPP), the normalized difference vegetation index (NDVI) and extreme climate indexes, we explored the spatio–temporal characteristics of plants’ growth and extreme climate, together with the reaction of plants’ growth to extreme climate in the Yellow River Basin. This study demonstrated that annual NPP and NDVI of cropland, forest, and grassland in the study region all revealed a climbing tendency. The multi-year monthly averaged NPP and NDVI were characterized by a typical unimodal distribution, with the maximum values of NPP (66.18 gC·m−2) and NDVI (0.54) occurring in July and August, respectively. Spatially, multi–year averaged of vegetation indicators decreased from southeast to northwest. During the study period, carbon flux (NPP) and vegetation index (NDVI) both exhibited improvement in most of the YRB. The extreme precipitation indexes and extreme high temperature indexes indicated an increasing tendency; however, the extreme low temperature indexes reduced over time. NPP and NDVI were negatively associated with extreme low temperature indexes and positively correlated with extreme high temperature indexes, and extreme precipitation indicators other than consecutive dry days. Time lag cross–correlation analysis displayed that the influences of extreme temperature indexes on vegetation indexes (NPP and NDVI) were delayed by approximately six months, while the effects of extreme precipitation indexes were immediate. The study outcomes contribute to our comprehension of plants’ growth, and also their reaction to extreme climates, and offer essential support for evidence–based ecological management practices in the Yellow River Basin.

In order to detect the lutein esters in bakery products and select the extraction solvents without ether, this paper studied the saponification time, KOH concentration of lutein esters in bakery products, and the extraction effect of different extraction solvents. The results showed that the optimal conditions for detecting saponification of lutein esters in baked food were: 2 g sample (batter/dough), 0.2 g BHT, 10 mL absolute ethanol, 10 mL 60 g/100 mL KOH aqueous solution, shook at room temperature for 3 h. The extraction solvent cyclohexane:n-hexane:ethyl acetate=1:2:2 was the best extractant, the recovery rate was 94.31%~103.83%, and the relative standard deviation of the precision experiment was less than 5%. These indicated that the method was suitable for the extraction and detection of lutein esters in baked food.

Calcium carbonate (CaCO3) has poor suspension stability, which severely limits its application in food processing and products. The solid/oil/water (S/O/W) emulsion stabilized by sodium caseinate (NaCas), gelatin (GEL), and xanthan gum (XG) ternary composite was to improve the dispersion stability of CaCO3 in emulsions. Particle size, Zeta potential, physical stability, and microstructure were determined to characteristic the stability of the S/O/W emulsions. Shear rheological and tribological analyses were used to characterize the rheological properties of S/O/W emulsions. X-ray diffraction (XRD), Infrared spectral analysis (FTIR), and molecular docking were used to characterize the molecular interactions, which was to explore the influence of the W phase on the system stability. It was found that when the NaCas concentration was 2 wt% and the S/O phase addition was 5%, the particle size distribution was uniform, and the physical stability was improved. CLSM and Cryo-SEM results showed that the S/O/W emulsions could embedded CaCO3 in the system, and formed a dense three-dimensional network space structure. The viscosity of the system increased and even agglomeration occurred with NaCas concentration increased, and the stability of the emulsion decreased. XRD results confirmed that the CaCO3 was partially covered due to physical embedding. Infrared spectral analysis and molecular docking results showed electrostatic, hydrophobic interaction, and hydrogen bond interaction between NaCas, GEL, and XG, which could improve the stability of S/O/W emulsions. The results showed that the S/O/W emulsions delivery system is an effective way to promote the application of CaCO3.

Ultrasound effectively inhibited strawberry softening but the mechanism was not clear. In this study, physical data including firmness, soluble pectin (SP) contents, pectin esterase (PE), polygalacturonase (PG) activity and transcriptome sequencing data were analyzed to explore the mechanism of strawberry response to ultrasonic treatment. After 24 days storage, the firmness reduction rate and soluble contents (SP) increased rate of the strawberry treated with ultrasound (25 kHz, 0.15 W/cm2) for 3 min decreased 41.70 and 63.12% compared with the control, respectively. While the PG and PE enzyme activities of ultrasound-treated strawberries were significantly lower than control after storage for 18 days. A total of 1,905 diferentially expressed genes (DEGs) were identified between ultrasound-treated and control, with 714 genes upregulated and 1,254 genes downregulated, including 56 genes in reactive oxygen species (ROS), auxin (AUX), ethylene (ETH) and jasmonic acid (JA) signaling pathways. At 0 h, 15 genes including LOX, JMT, ARP, SKP, SAUR, IAA, ARF, and LAX were significantly upregulated compared with the control group, which means reactive oxygen specie, auxin, ethylene and jasmonic acid-mediated signaling pathway respond to ultrasound immediately. ERF109, ERF110, and ACS1_2_6 downregulated before 2 days storage indicated ethylene signaling pathway was inhibited, while after 2 days, 9 genes including ERF027, ERF109, and ERF110 were significantly upregulated indicating that the response of the ethylene signaling pathway was lagging. Therefore, in strawberry ultrasound enhanced ROS scavenging and activated JA biosynthesis, which acts as a signal for delaying the activation of ET signaling pathway, thus suppressing the activity of pectin-degrading enzymes PE and PG, and ultimately inhibiting postharvest softening.

Calcium carbonate (CaCO3) is difficult to deliver in food matrices due to its poor solubility. In this work, CaCO3 powders were encapsulated into Solid-in-Oil-in-Water (S/O/W) emulsions to fabricate delivery systems. The impact of the concentrations of propylene glycol alginate and Xanthan gum (PGA-XG) complexes on the physical stability and structural characteristics of S/O/W calcium-lipid emulsions microspheres were studied. The S/O/W calcium-lipid emulsions were characterized by the particle size, zeta potential, physical stability, and apparent viscosity. The S/O/W calcium-lipid emulsion has higher physical stability (including 6-week storage at 4°C), smaller mean particle size (7.60 ± 1.10 μm), and higher negative zeta-potential (45.91 ± 0.97 mV) when the concentration of PGA-XG complexes was 0.8 wt%. Moreover, Confocal laser scanning microscopy (CLSM) images confirmed that the CaCO3 powders were encapsulated in the O phase. Transmission electron microscopy (TEM) showed that S/O/W calcium-lipid emulsion was spherical. The X-ray diffraction (XRD) analysis further confirmed that CaCO3 was loaded in the S/O/W calcium-lipid emulsion as an amorphous state. The formation mechanism of S/O/W calcium-lipid microspheres was studied by Fourier transform infrared spectroscopy (FTIR) and Raman spectrum analysis. This study provided new ideas that accelerate the creation of a novel type of calcium preparation with higher quality utilization.

Heat processed beef flavor (HPBF) is a common thermal process flavoring, whose flavor properties can be affected by lipid oxidation during storage. Addition of antioxidants is an option to avoid the changes of HPBF induced by lipid oxidation. In this study, the effects of three antioxidants, tert-butylhydroquinone (TBHQ), tea polyphenol (TP), and L-ascorbyl palmitate (L-AP), on volatile components, physicochemical properties, and antioxidant activities of HPBF were studied over 168 days at different temperatures (4, 20, and 50°C). Although all three antioxidants had little effect on browning, acidity, water activity, and secondary lipid oxidation products, L-AP and TBHQ showed greater capabilities to prevent the formation of primary lipid oxidation products than TP. According to the results of oxidation reduction potential and DPPH radical scavenging experiments, TBHQ had better antioxidant ability compared to L-AP and TP during the storage. Of note, TBHQ affected the flavor profiles of HPBF, mainly on volatile odorants produced by lipid degradation. TBHQ could mitigate the development of unfavorable odorants. This study indicated TBHQ would enhance lipid oxidation stability and maintain physicochemical properties and flavor profiles of HPBF during storage. It suggested that TBHQ could be applied as an alternative additive to improve the quality of HPBF related thermal process flavorings.

Hurood cheese (namely Hurood) is a traditional acid-coagulated cheese in China. This work investigated key aroma compounds and their potential correlations with dominant species of Hurood sampled from three distinct geographical origins. Key aroma compounds were determined according to Gas chromatography–mass spectrometry (GC–MS), gas chromatography–olfactometry (GC–O), and relative odor active values (ROAVs) analyses. In addition, 16S rDNA sequencing was used to identify the dominant species. Furthermore, Pearson correlation analysis was used to determine the potential relationships between key aroma compounds and dominant species. A total of 31 key aroma compounds were identified in the Hurood samples from three regions. Lactobacillus paracasei, Lactobacillus crispatus, and Leuconostoc citreum were found to be significantly correlated with the key aroma compounds (p < 0.05) and were identified as the core species. This study shows the link between the presence of presumptive functional core microbes and the unique aroma profiles of this traditional dairy product.

To investigate the behavior of all-trans-β-carotene during digestion, in-vitro digestion coupled with HPLC-DAD, Raman spectroscopy and Fourier transform-infrared spectroscopy were used to monitor it. All-trans-β-carotene reduced by 75% during the in-vitro digestion and had a highest degradation during intestinal digestion compared with oral and gastro digestion. All-trans-β-carotene occurred isomerization and degradation during oral digestion and occurred degradation during gastro and intestinal digestion. Isomers were identified as 15-cis-β-carotene and 9-cis-β-carotene, degradation products were compounds with function group of C–O, C–O–C or C=C–C=C. The biological fate of β-carotene during digestion was clarified, and one of the reasons for low bioavailability of β-carotene was explained by high degradation rate during digestion.

Abstract Morphogenesis is a spatially and temporally regulated process involved in various physiological and pathological transformations. In addition to the associated biochemical factors, the physical regulation of morphogenesis has attracted increasing attention. However, the driving force of morphogenesis initiation remains elusive. Here, it is shown that during the growth of multilayered tissues, a morphogenetic process can be self‐organized by the progression of compression gradient stemmed from the interfacial mechanical interactions between layers. In tissues with low fluidity, the compression gradient is progressively strengthened during growth and induces stratification by triggering symmetric‐to‐asymmetric cell division reorientation at the critical tissue size. In tissues with high fluidity, compression gradient is dynamic and induces cell rearrangement leading to 2D in‐plane morphogenesis instead of 3D deformation. Morphogenesis can be tuned by manipulating tissue fluidity, cell adhesion forces, and mechanical properties to influence the progression of compression gradient during the development of cultured cell sheets and chicken embryos. Together, the dynamics of compression gradient arising from interfacial mechanical interaction provides a conserved mechanism underlying morphogenesis initiation and size control during tissue growth.

Lutein is a natural fat-soluble carotenoid with various physiological functions. However, its poor water solubility and stability restrict its application in functional foods. The present study sought to analyze the stability and interaction mechanism of the complex glycosylated soy protein isolate (SPI) prepared using SPI and inulin-type fructans and lutein. The results showed that glycosylation reduced the fluorescence intensity and surface hydrophobicity of SPI but improved the emulsification process and solubility. Fluorescence intensity and ultraviolet–visible (UV–Vis) absorption spectroscopy results showed that the fluorescence quenching of the glycosylated soybean protein isolate by lutein was static. Through thermodynamic parameter analysis, it was found that lutein and glycosylated SPI were bound spontaneously through hydrophobic interaction, and the binding stoichiometry was 1:1. The X-ray diffraction analysis results showed that lutein existed in the glycosylated soybean protein isolate in an amorphous form. The Fourier transform infrared spectroscopy analysis results revealed that lutein had no effect on the secondary structure of glycosylated soy protein isolate. Meanwhile, the combination of lutein and glycosylated SPI improved the water solubility of lutein and the stability of light and heat.

The Sandstorm Source Control Project in and around the Beijing-Tianjin region was one of the most important ecological projects in China. Terrestrial water storage (TWS) has important impacts on the ecological construction, agriculture, industry, and resident’s lives. Based on the Gravity Recovery and Climate Experiment (GRACE) data, meteorological and Moderate Resolution Imaging Spectroradiometer (MODIS) data, etc., this paper analyzed spatiotemporal characteristics of TWS, groundwater storage, and precipitation, and explored the influencing factors of regional TWS combined with land use and land cover (LULC), social and economic data. The most important results were as follows: (1) From 2003 to 2016, TWS in the Beijing-Tianjin Sandstorm Source Region showed a decreasing trend with a rate of 3.14 mm yr−1. (2) The TWS decline was caused mainly by groundwater overexploitation, but not precipitation variation. (3) Spatiotemporal variations of TWS were related to LULC. The area with the most serious decrease of TWS was mainly located in the southwestern part of the region, where farmland percentage and population density were greater. (4) Reducing the percent of farmland and tree planting, and adding the shrub and grass planting, could be a viable choice for the Beijing-Tianjin Sandstorm Source Control Project. These results provide a scientific basis for regional water resource and ecological management.

Abstract Data interpolation and principal component transformation (PCT) were used to compute the discarding points of a frying oil by measuring the physicochemical parameters—acid value, carbonyl value, and total polar compounds. Herein, the discarding point refers to the time point (associated with the value of each physicochemical parameter) at which the frying oil should be discarded. First, a primary visual analysis was performed for the obtained data by using line charts. Second, a curve interpolation method was used to compute the discarding points for each parameter and thus determine the discarding points for the frying oil. At 190, 205, and 220°C, the frying oil reached the discarding points at 22.1, 17.7, and 13 hr, respectively. The discarding area was also visualized on the corresponding surfaces for the originally obtained data and the interpolated data to investigate the discarding points. Third, the PCT was conducted for the three parameters at each temperature; the discarding point estimation for the three parameters could be reduced to the estimation from the first principal component (FPC), thereby simplifying this process. At 190, 205, and 220°C, the frying oil reached the discarding points when the FPCs were 10.4524, 6.2881, and −1.7629 at the time points 22.1, 17.7, and 13 hr, respectively. Finally, a verification experiment revealed that the correlation between the results obtained by our interpolation method or PCT and the verified data was higher than 0.98, which demonstrates the effectiveness of our method.

Monascus-fermented cheese (MC) is a new type of mold-ripened cheese that combines a traditional Chinese fermentation fungus, Monascus purpureus M1, with Western cheese fermentation techniques. In this study, the compositions of the volatile aroma compounds in MC were analyzed during a 30-day ripening period using SPME-Arrow and GC-O-MS. The activity of esterase in MC, which is a key enzyme catalyzing esterification reaction, was determined and compared with the control group (CC). Next, sensory analysis was conducted via quantitative descriptive analysis followed by Pearson correlation analysis between esterase activity and the key flavor compounds. A total of 76 compounds were detected. Thirty-three of these compounds could be smelled at the sniffing port and were identified as the key aroma compounds. The esterase activity in MC was found to be 1.24~1.33 times that of the CC. Moreover, the key odor features of ripened MC were alcohol and fruity flavors, considerably deviating from the sour and cheesy features found for the ripened CC. Furthermore, correlation analysis showed that esterase activity was strongly correlated (|r|> 0.75, p < 0.05) with various acids such as pentanoic and nonanoic acids and several aromatic esters, namely, octanoic acid ethyl ester and decanoic acid ethyl ester, revealing the key role that esterases play in developing the typical aroma of ripened MC.

Solid/oil/water (S/O/W) emulsion loaded with calcium carbonate (CaCO3) was constructed to raise the dispersion stability and bioaccessibility. In the presence or absence of sodium caseinate (NaCas), the particle size, Zeta-potential, physical stability, and apparent viscosity of stabilized S/O/W emulsions with different gelatin (GEL) concentrations (0.1~8.0 wt%) were compared. Combined with a confocal laser scanning microscope (CLSM), cryoscanning electron microscope (Cryo-SEM), and interfacial adsorption characteristics, the stabilization mechanism was analyzed. The bioavailability of CaCO3 was investigated in a simulated gastrointestinal tract (GIT) model. The S/O/W-emulsion droplets prepared by the NaCas–GEL composite have a smaller particle size, higher Zeta-potential, larger apparent viscosity, and better physical stability compared with GEL as a single emulsifier. CLSM results confirmed that CaCO3 powder was encapsulated in emulsion droplets. The Cryo-SEM results and interfacial adsorption characteristics analysis indicated that the NaCas–GEL binary composite could effectively reduce the interfacial tension, and the droplets form a denser three-dimensional network space structure with a shell–core structure which enhanced the stability of the system. GIT studies showed that the droplets presented higher CaCO3 bioaccessibility than the CaCO3 powder. This study enriched the theory of the S/O/W transfer system and provided theoretical support for the development of CaCO3 application in liquid food.

In this study, solid/oil/water (S/O/W) emulsions were prepared by sodium caseinate (NaCas) and Xanthan gum (XG) binary composite to improve the dispersion stability of calcium carbonate (CaCO3) and achieve a targeted slow-release effect. CaCO3 S/O/W emulsions were determined by particle size, Zeta potential, physical stability, and microstructure. X-ray diffraction (XRD), Raman spectroscopy, and Fourier transform infrared spectroscopy (FTIR) were used to characterize the molecular interactions among components. Molecular docking technology was used to predict the possible binding mode between NaCas-XG. The percentage of free Ca2+ released in the gastrointestinal tract (GIT) model was also studied. It was found that when the concentration of XG was 0.5 wt% and pH was 7, the particle size was smaller, the distribution was uniform, and the physical stability was improved. The microstructure results showed that the embedding effect of S/O/W emulsions was better, the particle size distribution was more uniform when XG concentration increased and formed a filament-like connector with a relatively more stereoscopic structure. XRD results confirmed that the CaCO3 was partially covered due to physical embedding. Infrared and Raman analysis and molecular docking results showed electrostatic and hydrophobic interaction between NaCas and XG. In the GIT digestion model, S/O/W emulsion released Ca2+ slowly in the gastric digestion stage, which proved the targeted slow-release effect of the S/O/W emulsions delivery vector. The results showed that the S/O/W emulsions delivery system is an effective way to promote the application of CaCO3.

Abstract Fourteen cultivars of bayberry fruits were collected and used to investigate the juice processing characteristics. Results showed that bayberry juices produced from different cultivars were different in juice yield, sugar–acid ratio, phenolic compounds, and sensory quality. The highest juice yield of 84% was obtained from Zaose cultivar, and the highest total phenolic contents were observed in Lizhi juice (2243 mg/L), while Baiyangmei and Shuijing juices showed the lowest phenolic contents. Correlation analysis indicated that the sugar–acid ratio and total sugar were positively correlated with sensory preference, while titratable acidity showed a negative correlation (p

Monascus pigment is a natural food pigment and is commonly used for coloring and as antiseptic of cured meat products, confectionery, cakes, and beverages. However, Monascus pigment is sensitive to environmental conditions. The main aim of this study was to investigate the effect of polyglycerol polyricinoleate (PGPR) and soy protein isolate (SPI) on the particle size, zeta potential, physical stability, microstructure, and microrheological properties of Monascus pigment double emulsions. The effects of ionic strength, heating, and freeze thawing treatment on the stabilities of Monascus pigment double emulsions were also characterized. It was found that the optimum PGPR and SPI concentrations for fabricating Monascus pigment double emulsion were 3.6 and 3.0 wt%, respectively. The fabricated Monascus pigment double emulsion was composed of fine particles with narrow and uniform size distributions. Microrheological property results suggested that the elastic characteristic of the Monascus pigment double emulsion was dominated with increasing PGPR and SPI contents. It was mainly due to the increased collision and interaction between the droplets during the movement resulting in force increasing. Monascus pigment double emulsions with

Droughts and floods have proven to be threats to food security worldwide. This research used the standardized precipitation index (SPI) to examine the spatiotemporal characteristics of drought and wet events from 1961 to 2020 in the Yellow River basin (YRB). Grain yield data were combined to assess how drought and wet frequency have affected the agricultural system. The occurrence frequency of drought was greater than that of wetness in time, drought frequency decreased, and wetness increased. Spatially, the frequency of drought in all provinces except Shanxi was higher than that of wetness. The grain yield per unit area of the YRB was generally highest in Shandong province and lowest in Gansu province. The grain yield per unit area have shown a significant growth trend in the nine provinces of the YRB since 1961. Drought had a negative effect on the grain yield per unit area in each province, while wetness had a positive effect on the grain yield per unit area in all provinces except Shandong. In general, the influence of drought on grain yield per unit area decreased, while the influence of wetness on grain yield per unit area increased. The results indicate that human activities are effective against preventing and controlling drought and wet disasters and can provide a reference for other parts of the world.

Grape seed procyanidin extract (GSPE) can modulate intestinal dysfunction, however; the mechanism needs to be clarified. This study aims at investigating the beneficial effect of GSPE on intestinal epithelial integrity and its regulatory mechanism. The results showed that consumption of high-fat (HF) diet for 13 weeks increased intestinal permeability. GSPE (200 mg/kg·bw) treatment reduced the concentration of lipopolysaccharide (LPS) in the circulatory system. The expression of tight junction proteins increased in GSPE-treated rats. Moreover, GSPE treatment inhibited the expression of pro-inflammatory mediators. The flow cytometry results revealed that GSPE treatment significantly increased the proportion of CD4+ CD25+ Foxp3+ Tregs in gut-associated lymphoid tissue. GSPE modulated the composition of the gut microbiota and Spearman's correlation analysis revealed that the genera Anaerotruncus, Blautia, Oscillibacter, and Ruminococcaceae_UCG-004 were related to intestinal permeability indices. In conclusion, GSPE ameliorated intestinal barrier dysfunction in HF diet-fed rats, probably via the regulation of intestinal immune balance and intestinal microbiota.

The aim was to investigate rosemary extract with different addition methods affecting the physicochemical stability of WPI-coated lutein emulsions and examine the correlations between lutein degradation and WPI oxidation during storage. First, lutein emulsions containing different concentrations of rosemary extract in the oil phase were prepared. Second, lutein emulsions containing rosemary extract in the oil phase or water phase were studied along with the kinetic reaction of lutein degradation. Moreover, the impact of rosemary extract on the oxidation of WPI and their products was also determined. It was noticed that rosemary extract at 0.05 wt.% exhibited the best protection of lutein. According to the kinetics analysis of lutein degradation, the direct addition of rosemary extract in the oil phase was more suitable for retarding the degradation of lutein in emulsion than the addition in the aqueous phase due to it being partitioned at the interface. Meanwhile, it was revealed that the addition of rosemary extract in the water phase exhibited better inhibition of the WPI oxidation than addition in the oil phase. The understanding of the association and driving forces of rosemary extract in emulsion systems may be useful for the application of rosemary extract in multicomponent food systems.

Calcium carbonate (CaCO3) is a commonly used fortified calcium, but poor suspension stability and easy precipitation seriously limited its food processing and products application. The formation of CaCO3 loaded microparticles based on the form of solid/oil/water (S/O/W) emulsion is a promising method to improve the dispersion stability of CaCO3 in liquid food. In this study, CaCO3, soybean oil, and sodium caseinate (NaCas) were used as the solid, oil, and W phase, respectively. The fabrication involved two steps: the S/O emulsion was prepared by adding CaCO3 into soybean oil by magnetic stirring and high-speed shearing, and then put the S/O crude emulsion into NaCas solution (W phase) to obtain S/O/W emulsion by high-speed blender. The particle size distribution, zeta potential, stability of the microsphere, infrared spectral analysis, and XRD of the S/O/W calcium-lipid microsphere were explored. The stability and rheological mechanism of S/O/W calcium-lipid emulsion were investigated by combining the microstructure, shear rheological, and microrheological properties. It was found that the emulsion particles have more uniform particle size distribution and no aggregation, and the stability of the emulsion was improved with increasing the content of NaCas. The mean square displacement (MSD) curve and solid-liquid equilibrium (SLB) value of S/O/W emulsion increased with the increase in NaCas concentration, and the viscosity behavior is dominant. The results of confocal laser microscopy (CLSM) and cryo-scanning electron microscopy (Cryo-SEM) showed that the three-dimensional network structure of S/O/W emulsions was more compact, and the embedding effect of calcium carbonate (CaCO3) was slightly improved with the increase in NaCas concentration. According to infrared spectrum and XDR analysis, the addition of CaCO3 into the emulsion system caused crystal structure distortion. This study provides a reference for solving the dispersibility of insoluble calcium salt in liquid food.

Chinese bayberry leaf proanthocyanidins (BLPs) are Epigallocatechin gallate (EGCG) oligomers or polymers, which have a lot of health-promoting activity. The activity is closely related to their behavior during in vitro digestion, which remains unknown and hinders further investigations. To clarify the changes of BLPs during gastrointestinal digestion, further research is required. For in vitro digestion, including gastric-intestinal digestion, colon fermentation was applied. Caco-2 monolayer transportation was also applied to investigate the behavior of different BLPs with different degrees of polymerization. The trimers and the tetramers were significantly decreased during in vitro gastric-intestinal digestion resulting in a significant increase in the content of dimers. The dimers and trimers were the main compounds utilized by gut microbiota and they were assumed not to degrade through cleavage of the inflavan bond. The monomers and dimers were able to transport through the Caco-2 monolayer at a rate of 10.45% and 6.4%, respectively.

Aspergillus oryzae is an excellent strain for soy sauce fermentation because of its complicated enzyme system, especially protease. The aim of this study was to investigate the key enzymes and flavors during soy sauce fermentation, and a comparative assessment of extracellular enzymes during various fermentation stages at the proteomic level via iTRAQ analysis is presented. Many important enzymes related to the amino acid and glucose metabolisms participated in the material decomposition under high-salt stress. Dipeptidase, dipeptidyl aminopeptidase, leucine aminopeptidase, aspartic protease pep1, and extracellular metalloproteinase played positive roles during the early stage of soybean mash fermentation, whilst leucine aminopeptidase A and extracellular metalloproteinase NpI were the dominant proteolytic enzymes during the later period of fermentation. At the same time, β-glucosidase and β-xylanase exerted great effects upon glucose metabolism throughout the fermentation process. The results show that protease and amylolytic enzymes are complementary in the formation of flavors such as alcohols, acids, esters, aldehydes, furans, and pyrazines during soy sauce fermentation.

The arid region of Northwest China (ANC) has a distinct and fragile inland water cycle. This study examined the hydrological variations in ANC and its three subregions from August 2002 to December 2013 by integrating terrestrial water storage (TWS) anomaly data derived from the Gravity Recovery and Climate Experiment (GRACE) satellite, soil moisture data modeled by the Global Land Data Assimilation System, and passive microwave snow water equivalent data. The results show that the TWS in ANC increased at a rate of 1.7 mm/a over the past decade, which consisted of an increasing trend of precipitation (0.12 mm/a). Spatially, in the northern ANC, TWS exhibited a significant decreasing trend of −3.64 mm/a (p

Drought is a complex natural hazard which can have negative effects on agriculture, economy, and human life. In this paper, the primary goal is to explore the application of the Gravity Recovery and Climate Experiment (GRACE) gravity satellite data for the quantitative investigation of the recent drought dynamic over the arid land of northwestern China, a region with scarce hydrological and meteorological observation datasets. The spatiotemporal characteristics of terrestrial water storage changes (TWSC) were first evaluated based on the GRACE satellite data, and then validated against hydrological model simulations and precipitation data. A drought index, the total storage deficit index (TSDI), was derived on the basis of GRACE-recovered TWSC. The spatiotemporal distributions of drought events from 2003 to 2012 in the study region were obtained using the GRACE-derived TSDI. Results derived from TSDI time series indicated that, apart from four short-term (three months) drought events, the study region experienced a severe long-term drought from May 2008 to December 2009. As shown in the spatial distribution of TSDI-derived drought conditions, this long-term drought mainly concentrated in the northwestern area of the entire region, where the terrestrial water storage was in heavy deficit. These drought characteristics, which were detected by TSDI, were consistent with local news reports and other researchers’ results. Furthermore, a comparison between TSDI and Standardized Precipitation Index (SPI) implied that GRACE TSDI was a more reliable integrated drought indicator (monitoring agricultural and hydrological drought) in terms of considering total terrestrial water storages for large regions. The GRACE-derived TSDI can therefore be used to characterize and monitor large-scale droughts in the arid regions, being of special value for areas with scarce observations.

Climate warming can result in increases in the frequency and magnitude of drought events, leading to water shortages and socioeconomic losses. Gravity Recovery and Climate Experiment (GRACE) satellite data have been used to monitor and estimate drought events. However, there is little information on detecting the characteristics of droughts in Mongolia due to sparse observations. In this study, we estimate the drought conditions in Mongolia using GRACE terrestrial water storage data during 2002−2017. Water storage deficit (WSD) is used to identify the drought event and calculate the water storage deficit index (WSDI). The WSDI was compared with the standardized precipitation index (SPI) and the standardized precipitation evapotranspiration index (SPEI). The results showed that there were two turning points of WSD in 2007 and 2012. Eight drought events were identified and the most severe drought occurred in 2007−2009 lasting for 38 months with a WSDI of −0.98 and a total WSD of −290.8 mm. Overall, the WSD and WSDI were effective in analyzing and assessing the drought severity in a region where hydrological observations are lacking.

Wheat bran, an important by-product of the cereal industry, is rich in potentially health-promoting phenolic compounds. The phenolics are mainly esterified to the cell wall polysaccharides. In our previous paper, wheat bran was destarched and deproteinated by α-amylase, protease and amyloglucosidase successively and further hydrolyzed using Bacillus subtilis xylanases, and the enzymatic hydrolysates from wheat bran (EHWB) showed good scavenging activity in vitro. The aim of this study is to further characterize the antioxidant potential of EHWB against various systems, both ex vivo and in vivo, namely, rat liver microsomal lipid peroxidation systems induced by Fe2+/H2O2 and Fe3+-adenosine diphosphate (ADP)/dihydronicotinamide adenine dinucleotide phosphate (NADPH), copper- and 2,2’-azo-bis(2-amidinopropane) dihydrochloride (AAPH)-induced human low-density lipoprotein (LDL) oxidation systems, and alloxan-induced in vivo lipid peroxidation in mice. EHWB inhibited lipid peroxidation in rat liver microsomes induced by Fe2+/H2O2 and Fe3+-ADP/NADPH in a concentration-dependent manner with 90.3 and 87 % inhibition of lipid peroxidation at 50 mg/L, respectively, which were similar to that of butylated hydroxytoluene (BHT) at 20 mg/L. The antioxidant potential of EHWB at a concentration ranging from 10 to 20 mg/L in the nonenzymatic system was more effective than in the enzymatic system. EHWB strongly inhibited in vitro copper- and AAPH-mediated oxidation of LDL in a concentration- and time-dependent manner with 52.41 and 63.03 % inhibition at 20 mg/L, respectively, which were similar to that of ascorbate at 10 mg/L. EHWB significantly decreased the level of thiobarbituric acid reactive substances (TBARS) and increased the activities of glutathione peroxidase (GSH-Px), catalase (CAT) and superoxide dismutase (SOD) in serum and liver of alloxan-treated mice compared with the control. These results demonstrated that EHWB might be efficient in the protection of food products and humans against free radical-induced oxidative damage.

Wheat bran was destarched and deproteinated by α-amylase, protease and amyloglucosidase successively, and further hydrolyzed using Bacillus subtilis xylanases. The yield of enzymatic hydrolysates from wheat bran (EHWB) was 1.84 %. The total phenolics were 0.3712 g of ferulic acid equivalents per gram of EHWB. The antioxidant potency of EHWB was evaluated using different assays, such as iron ion chelation, reducing power, scavenging activity against 2,2’-diphenyl-1-picrylhydrazyl (DPPH) and reactive oxygen species under in vitro conditions. EHWB exhibited an effective ferrous ion chelating activity and strong reducing power. It also showed a high DPPH radical scavenging activity (89.4 %) at 5.0 mg/mL, which was comparable to that of the synthetic antioxidant, butylated hydroxytoluene. EHWB also exerted a marked scavenging effect on ·OH with an EC50 value of 0.46 mg/mL, which was lower than that of mannitol (1.03 mg/mL), a classical hydroxyl radical scavenger, and obvious antioxidant activities toward O2·- and H2O2.

Epigallocatechin‐3‐gallate (EGCG) is a major bioactive compound in tea polyphenol extract. After ingestion, EGCG reaches the intestine and may commence anti‐inflammation in the intestinal organ. Thus, in this paper, the anti‐inflammatory effect of EGCG was studied using lipopolysaccharide (LPS)‐induced inflammation in RAW 264.7 cells. LPS induction instigated morphological deformation extensively which was normalized by EGCG. In LPS‐induced macrophage cells, EGCG was found to lower cellular nitric oxide (32% of LPS group) and intercellular ROS level (45.4% of LPS group). It also suppressed the expression of IL‐1β (LPS 132.6 ± 14.6, EGCG 10.67 ± 3.65), IL‐6 (LPS 2994.44 ± 178.5, EGCG 408.33 ± 52.34), TNF‐α (LPS 27.11 ± 2.84, EGCG 1.22 ± 0.03), and iNOS (LPS 40.45 ± 11.17, EGCG 10.24 ± 0.89). The GO function analysis identified that these differential genes involved 24 biological processes, 18 molecular functions, and 19 cellular component‐related processes. KEGG pathway enrichment analysis revealed that LPS significantly affects NF‐κB, TNF, and TLR signaling pathways. Western blotting revealed that EGCG diminished P‐IκB/IκB ratio by 75% and p‐p65/p65 by 50% compared to the LPS group. Finally, Arg‐1 and CD‐206 mRNA expression were determined by RT‐PCR, which was consistent with the RNA‐Seq result. These findings indicate that EGCG exerts an anti‐inflammatory effect by reducing NO and ROS production, suppressing TLR4 protein expression, and inhibiting IκB and p65 phosphorylation. [ABSTRACT FROM AUTHOR]