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A Cu‐based supported catalyst with g‐C3N4 coating (Cu/g‐C3N4@AC) was prepared by facile in‐situ growth over activated carbon surface with urea and Cu(NO3)2, and the catalytic performance for wet air oxidation of phenolic wastewater was investigated. The effects of different reaction conditions (catalyst, temperature, pressure and pH) were examined. The results show that under the catalysis of Cu/g‐C3N4@AC phenol could be completely oxidized at 120 °C and 0.5 MPa O2 with COD removal of 92.6 % (from 4883 mg/L to 361 mg/L). TEM, BET, XRD, FTIR and XPS characterizations showed that g‐C3N4 coating could strengthen the metal surface interaction via the Cu−N−C bonds formation, thus suppressing the aggregation of the active components on the surface and mitigating the catalyst deactivation. Moreover, the interaction between the Cu species and the g‐C3N4 structure facilitates the electron transfer and thus significantly boost up the catalytic activity. These findings help explore efficient catalysts for the wastewater treatment via wet air oxidation under mild conditions. [ABSTRACT FROM AUTHOR]

Background: Lipid droplets (LDs) are important multifunctional organelles responsible for lipid metabolism of postmortem muscle. However, the dynamics in their building blocks (cores and layers) and phosphorylation of lipid droplet‐related proteins (LDRPs) regulating meat lipolysis remain unknown at salt‐stimulated conditions. Results: LDRPs extracted from cured porcine biceps femoris (1% and 3% salt) were subjected to label‐free quantitative phosphoproteomic analysis and LDs morphological validation. Results indicated that 3% salt curing significantly decreased triglyceride (TG) content with increase in glycerol and decrease in LDs fluorescence compared to 1% salt curing. Comparative phosphoproteomics showed that there were significant changes in phosphorylation at 386 sites on 174 LDRPs between assayed groups (P < 0.05). These differential proteins were mainly involved in lipid and carbohydrate metabolism. Curing of 3% salt induced more site‐specific phosphorylation of perilipin 1 (PLIN1, at Ser81) and adipose triglyceride lipase (ATGL, at Ser399) than 1%, whereas the phosphorylation (at Ser600) of hormone‐sensitive lipase (HSL) was up‐regulated. Ultrastructure imaging showed that LDs were mostly associated with mitochondria, and the average diameter of LDs decreased from 2.34 μm (1% salt) to 1.73 μm (3% salt). Conclusion: Phosphoproteomics unraveled salt‐stimulated LDRPs phosphorylation of cured porcine meat provoked intensified lipolysis. Curing of 3% salt allowed an enhanced lipolysis than 1% by up‐regulating the phosphorylation sites of LDRPs and recruited lipases. The visible splitting of LDs, together with sarcoplasmic disorganization, supported the lipolysis robustness following 3% salt curing. The finding provides optimization ideas for high‐quality production of cured meat products. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Catgut implantation at acupoints (CIA) has been applied as medical treatment for autoimmune diseases. Yet, its effect and mechanism of this therapy on autoimmune uveitis is still unknown. Here we aimed to explore the immunoregulatory effect of CIA in the experimental autoimmune uveitis (EAU) rat model. Lewis rats were induced with EAU by injecting IRBP1177 – 1191 peptide, and subsequently treated with CIA. In the CIA group, delayed mild inflammation was observed with alleviated infiltration of lymphocytes and ocular damage. Flow cytometry showed significant decrease in Th17 lymphocytes at Day 9, 13, and 18 post-immunizations (P <0.05) after CIA. The Th1 lymphocytes were also significantly decreased at Day 13 and 18 post-immunizations (P <0.05) in the CIA group. IL-17 and IFN- γ mRNA levels were notably decreased at Day 9, 13 and 18 post-immunizations (P <0.05) after CIA. Serum IL-17 and IFN- γ levels in the CIA group were significantly decreased at Day 9, 13 and 18 post-immunizations (P <0.05). Ocular inflammation was markedly inhibited after catgut implantation at Pishu (BL20) and Shenshu (BL23) acupoints in the EAU-induced rats. In summary, this study revealed that CIA could reduce Th1 and Th17 lymphocytes and the expression of IFN- γ and IL -17 in the EAU rat model, suggesting its potential in uveitis treatment. [ABSTRACT FROM AUTHOR]

To overcome defects of polyvinyl alcohol (PVA) and expand its applications in food preservation, PVA/Ag@SiO2 nanocomposite films were prepared using the solution intercalation film‐casting method. Transmission electron microscopy, X‐ray diffraction, and UV‐visible absorption spectra were applied to confirm the synthesis of the nanoparticles (NPs). Effects of Ag@SiO2NPs on physicochemical characteristics of films like viscosity, swelling ratio, tensile strength, elongation at break, as well as antibacterial activity were also evaluated. Results indicate that Ag@SiO2NPs could be synthesized successfully, and the increasing concentration of Ag@SiO2NPs led to the decrease in viscosity and the swelling ratio of the PVA/Ag@SiO2NPs nanocomposite films. PVA/Ag@SiO2 nanocomposite films exhibited increased tensile strength and strong antibacterial activity against Escherichia coli and Staphylococcus aureus. The films had higher antibacterial activity toward E. coli compared with S. aureus. Beef patties were applied to verify the practicality of PVA/Ag@SiO2 films. PVA/Ag@SiO2NPs nanocomposite films act as an active food packaging system showing great potential in retaining food safety and prolonging the shelf‐life of packaged foods. Practical Application: During the storage of fresh meat, the microbial count on the meat surface increased with increasing storage time; meat proteins could be broken down by microorganisms, causing the tissue structure to be destroyed, leading to loose muscle fibers and loss of nutrient‐containing juices. In this paper, by improving the PVA film, a new antibacterial membrane was prepared, which can be used for fresh meat sold in supermarkets, as a lining at the bottom of the meat or directly covering the meat. The method can significantly decrease the number of microorganisms and extend the shelf‐life of fresh meat. [ABSTRACT FROM AUTHOR]