Digestive protection of probiotic Lacticaseibacillus rhamnosus in Ricotta cheese by monoglyceride structured emulsions

This research aimed at studying the potential use of monoglyceride (MG) structured emulsions (MSEs) as delivery and protective systems for probiotic bacteria in Ricotta cheese. To this purpose, a low-fat commercial Ricotta cheese was added with MSEs formulated with milk, as water phase, and sunflower oil (MSE-SO) or anhydrous milk fat (MSE-AMF), as lipid phase. A commercial whole milk Ricotta cheese (W-RC) was considered as reference. A probiotic Lacticaseibacillus rhamnosus strain was inoculated as free cells in W-RC or embedded into the MSEs and added to the low-fat Ricotta at the same reference fat content. After physico-chemical characterisation, L. rhamnosus viability and sample destructuring behaviour upon in vitro digestion were evaluated. At the end of in vitro digestion, both W-RC and sample containing MSE-SO were unable to protect cells. By contrast, sample with AMF ensured a sufficient probiotic viability, even after 14 days of storage at 4 °C. This result was attributed to system composition and structure. During the gastric phase, the presence of caseins and MG-AMF mixed structures induced the formation of clots, entrapping and protecting cells against the acidic pH of the stomach, as confirmed by confocal micrographs and particle size. During the intestinal phase, cell viability was guaranteed by the formation of mixed micelles promoted by MG. It was demonstrated that microbial cells located near MG structures where they found protection.     

Influence of fermentation with different lactic acid bacteria and in vitro digestion on the change of phenolic compounds in fermented kiwifruit pulps

The present study aimed to evaluate the effect of fermentation and gastrointestinal digestion of three kinds of fermented kiwifruit pulps with different Lactobacillus (Lactobacillus plantarum, Lactobacillus acidophilus and Lactobacillus casei). The changes in bioactive substances (total phenolic acid, total flavonoid, vitamin C and the viable count), antioxidant capacity (DPPH, ABTS, hydroxyl radical and superoxide anion radical scavenging activity) and phenolic profiles (protocatechuic acid, protocatechualdehyde, chlorogenic acid, caffeic acid and p-coumaric acid) were detected. The result showed, compared to non-fermented kiwifruit pulp, fermentation with LP and LA had higher content of TPA, TF and V_C, as well as antioxidant capacity. Fermentation with LP and the content of protocatechualdehyde, p-coumaric acid and chlorogenic acid were increased. However, after digestion, LP showed more effect in maintaining the content of antioxidants, antioxidant capacity and the viable count rather than LA. During digestion, the content of protocatechualdehyde and p-coumaric acid was increased in fermented samples compared with non-fermented samples. Overall, compared with LA and LC, LP is more suitable for the fermentation of kiwifruit pulp.     

Suppressed Lattice Disorder for Large Emission Enhancement and Structural Robustness in Hybrid Lead Iodide Perovskite Discovered by High-Pressure Isotope Effect

The soft nature of organic–inorganic halide perovskites renders their lattice particularly tunable to external stimuli such as pressure, undoubtedly offering an effective way to modify their structure for extraordinary optoelectronic properties. Here, using the methylammonium lead iodide as a representative exploratory platform, it is observed that the pressure-driven lattice disorder can be significantly suppressed via hydrogen isotope effect, which is crucial for better optical and mechanical properties previously unattainable. By a comprehensive in situ neutron/synchrotron-based analysis and optical characterizations, a remarkable photoluminescence (PL) enhancement by threefold is convinced in deuterated CD₃ND₃PbI₃, which also shows much greater structural robustness with retainable PL after high peak-pressure compression–decompression cycle. With the first-principles calculations, an atomic level understanding of the strong correlation among the organic sublattice and lead iodide octahedral framework and structural photonics is proposed, where the less dynamic CD₃ND₃⁺ cations are vital to maintain the long-range crystalline order through steric and Coulombic interactions. These results also show that CD₃ND₃PbI₃-based solar cell has comparable photovoltaic performance as CH₃NH₃PbI₃-based device but exhibits considerably slower degradation behavior, thus representing a paradigm by suggesting isotope-functionalized perovskite materials for better materials-by-design and more stable photovoltaic application.     

Electrochemical Quantification of Neurotransmitters in Single Live Cell Vesicles Shows Exocytosis is Predominantly Partial

Exocytosis plays an essential role in the communication between cells in the nervous system. Understanding the regulation of neurotransmitter release during exocytosis and the amount of neurotransmitter content that is stored in vesicles is of importance, as it provides fundamental insights to understand how the brain works and how neurons elicit a certain behavior. In this minireview, we summarize recent progress in amperometric measurements for monitoring exocytosis in single cells and electrochemical cytometry measurements of vesicular neurotransmitter content in individual vesicles. Important steps have increased our understanding of the different mechanisms of exocytosis. Increasing evidence is firmly establishing that partial release is the primary mechanism of release in multiple cell types.     

Effect of thermal treatment on the antioxidant activity of egg white hydrolysate and the preparation of novel antioxidant peptides

Heat treatment will affect the nutritional properties and potential bioactivity of food materials. The aim of this work was to evaluate the effect of different thermal treatment (4, 56, 65 and 100 ℃) and in vitro gastrointestinal digestion on the antioxidant activity of egg white hydrolysate. The results demonstrated that egg white hydrolysate treated at 65 ℃ exhibited the highest antioxidant. Remarkably, the simulated digestion significantly increased antioxidant activity of egg white hydrolysate. Furthermore, we identified twenty-four potential antioxidant peptides by performing mass spectrometry and bioinformatic analysis. Six peptides were selected based on the activity prediction score of the online tool. The results showed that P6 (ACPECPK) possessed the most outstanding antioxidant properties and had low cytotoxicity and allergenicity. Bioinformatics technology combined with biochemical assays may offer a way for discovering novel antioxidant peptides from different kinds of food under various heat treatment conditions.     

电感耦合等离子发射光谱测定乳扇中的铝含量

目的 建立电感耦合等离子发射光谱法测定乳扇中铝含量的分析方法。调查市售样品中铝的含量是否异常。方法 采用湿式消解法处理乳扇样品, 电感耦合等离子发射光谱测定样品中铝的含量, 同时进行精密度实验和加标回收实验。测定市场收集的乳扇样品中铝的含量, 并与严格按云南省地方标准(DBS 53/010-2016)制作的乳扇样品进行比较。结果 铝在0~10 mg/L范围内线性关系良好, 相关系数r达0.999928, 方法的检出限为0.5 mg/kg, 定量限为1.5 mg/kg, 精密度为2.5%~3.1%, 加标回收率在96.6%~105.0%之间。按地方标准制作的乳扇样品中铝含量较低, 在3.2~5.3 mg/kg之间, 部分市场收集的样品中铝含量偏高。结论 本方法操作简便、结果准确, 可作为乳扇中铝含量检测的方法。乳扇应严格按照地方标准制作。     

闭式外腔循环太阳能墙集热效果实验研究

文章设计了闭式外腔循环太阳能墙系统,从理论和实验两方面研究太阳能墙传热传质规律。以大连市冬季为研究背景,基于对实验测温点不同时刻的持续监测,从逐时曲线中分析了不同环境下闭式外腔循环系统内部温度以及室内获得热量后室温的变化情况。结果表明,太阳能墙集热效率与太阳辐射强度密切相关,在晴朗天气下,白天部分时段单一太阳能墙就能满足采暖要求,不满足采暖要求时可以选择空气源热泵辅助采暖。     

Effects of water-soluble soybean polysaccharide on rheological properties,stability and lipid digestibility of oil-in-water emulsion during in vitro gastrointestinal digestion

Water-soluble soybean polysaccharide (SSPS) is a naturally occurring emulsifier. SSPS was used as the sole emulsifier to stabilize an oil-in-water (O/W) emulsion. The effects were investigated of different SSPS concentrations (3–20% (w/w)) on the lipid digestibility, rheological properties and stability of O/W emulsions during in vitro digestion model. The droplet size of the emulsions tended to increase during the oral phase because the emulsions were unstable and droplets coalesced, except with a SSPS concentration of 20% (w/w). The presence of SSPS markedly reduced the free fatty acid (FFA) content after its stabilized O/W emulsion passed through in vitro gastrointestinal digestion. The amount of FFA significantly decreased as the concentration of SSPS increased due to SSPS stabilization film on oil droplet surface and high viscous system. SSPS may be an attractive alternative ingredient to control the lipid digestibility of emulsions for various food products.