A Novel Formulation of Glucose-Sparing Peritoneal Dialysis Solutions with l-Carnitine Improves Biocompatibility on Human Mesothelial Cells

The main reason why peritoneal dialysis (PD) still has limited use in the management of patients with end-stage renal disease (ESRD) lies in the fact that the currently used glucose-based PD solutions are not completely biocompatible and determine, over time, the degeneration of the peritoneal membrane (PM) and consequent loss of ultrafiltration (UF). Here we evaluated the biocompatibility of a novel formulation of dialytic solutions, in which a substantial amount of glucose is replaced by two osmometabolic agents, xylitol and l-carnitine. The effect of this novel formulation on cell viability, the integrity of the mesothelial barrier and secretion of pro-inflammatory cytokines was evaluated on human mesothelial cells grown on cell culture inserts and exposed to the PD solution only at the apical side, mimicking the condition of a PD dwell. The results were compared to those obtained after exposure to a panel of dialytic solutions commonly used in clinical practice. We report here compelling evidence that this novel formulation shows better performance in terms of higher cell viability, better preservation of the integrity of the mesothelial layer and reduced release of pro-inflammatory cytokines. This new formulation could represent a step forward towards obtaining PD solutions with high biocompatibility.     

不同糖醇对绿茶卡仕达酱品质特性的影响

在不添加增稠剂的情况下,以三种糖醇(麦芽糖醇、木糖醇、赤藓糖醇)分别替代蔗糖,制备低脂无糖的绿茶卡仕达酱,研究不同糖醇对绿茶卡仕达酱感官品质、色度、贮藏稳定性、流变特性以及质构的影响。结果表明:三组糖醇与蔗糖组在甜味方面并无显著差异,糖醇可作为良好的糖替代品,木糖醇组具有良好的色泽和甜味,综合得分7.53,赤藓糖醇组具有良好的口感和涂抹性,综合得分7.40。与蔗糖组相比,三种糖醇均可提高绿茶卡仕达酱产品亮度(L*),木糖醇组绿色最深,a*值绝对值为1.62。麦芽糖醇和木糖醇均使样品贮藏稳定性有明显下降,赤藓糖醇组的稳定性与蔗糖组最为接近,脱水收缩值为1.33%。所有样品均表现出剪切变稀的假塑性,添加糖醇使样品粘弹性较蔗糖组有明显下降。麦芽糖醇组硬度和稠度最大,赤藓糖醇组粘聚性和粘度最小,涂抹性最佳。     

Evaluation of mannitol and xylitol on the quality of wheat flour and extruded flour products

Effects of polyols (mannitol and xylitol) on physical properties, pasting properties and dynamic rheological properties of wheat flour and the microstructure, water activity (A_w), radial expansion ratio (ER), oil absorption rate (OAR) and texture of extruded flour products were evaluated in this work. The results show that both mannitol and xylitol can promote gluten network formation, enhance tensile resistance and increase the storage modulus (G') and loss modulus (G'') of the dough. More dense and uniform particles were also found on the surface of extruded flour products in the presence of polyols by scanning electron microscopy (SEM). Furthermore, the A_w, hardness and chewiness were reduced while the ER and ORA were increased for extruded flour products by incorporation of polyols. Thus, the extruded flour products with improved quality by polyols exhibit great application prospect in food industry.     

Thermal conductivity measurement of erythritol,xylitol, and their blends for phase change material design: A methodological study

This work presents and discusses a detailed thermal conductivity assessment of erythritol, xylitol, and their blends: 25 mol% erythritol and 80 mol% erythritol using the transient plane source (TPS) method with a Hot Disk Thermal Constants Analyzer TPS‐2500S. Thereby, the thermal conductivities of xylitol, 25 mol% erythritol, 80 mol% erythritol, and erythritol were here found for respectively in the solid state to be 0.373, 0.394, 0.535, and 0.589 W m^?1 K^?1 and in the liquid state to be 0.433, 0.402, 0.363, and 0.321 W m^?1 K^?1. These obtained results are comprehensively and critically analyzed as compared to available literature data on the same materials, in the phase change materials (PCMs) design context. This study clearly indicates that these thermal conductivity data in literature have considerable discrepancies between the literature sources and as compared to the data obtained in the present investigation. Primary reasons for these disparities are identified here as the lack of sufficiently transparent and repeatable data and procedure reporting, and relevant standards in this context. To exemplify the significance of such transparent and repeatable data reporting in thermal conductivity evaluations in the PCM design context, here focused on the TPS method, a comprehensive measurement validation is discussed along various residual plots obtained for varying input parameters (ie, the heating power and time). Clearly, the variations in the input parameters give rise to various thermal conductivity results, where choosing the most coherent result requires a sequence of efforts per material, because there are no universally valid conditions. Transparent and repeatable data and procedure reporting are the key to achieve comparable thermal conductivity results, which are essential for the correct design of thermal energy storage systems using PCMs.     

沙棘枸杞子无糖果冻配方的研究

以沙棘汁、枸杞子汁、木糖醇为主要原料,并配以其它辅料,研究沙棘枸杞子无糖果冻的最佳配方。通过单因素试验和正交试验确定了果冻的最佳配方:明胶1.0%,木糖醇11%,沙棘汁9%和枸杞汁8%,得到桔黄色,口感爽滑,酸甜可口的沙棘枸杞子无糖果冻,具有浓郁的沙棘和枸杞子风味。     

木糖醇对面包粉回生特性影响

以面包专用粉为原料,添加不同质量浓度木糖醇,通过测定熟化后面包粉硬度、冻融稳定性及糊化特性研究木糖醇对面包粉回生特性影响。结果表明,添加木糖醇后,熟化后面包粉回生硬度明显降低,添加0.50 g/g木糖醇面包粉在4℃条件下回生5 d、7 d硬度较原面包粉分别降低37.31%、57.45%;面包粉冻融稳定性显著增强,原面包粉冻融循环4次失水率为47.39%,而添加0.20g/g木糖醇样品失水率为22.91%,比原面包粉减少24.48%;经RVA测定,添加0.20 g/g、0.50g/g木糖醇面粉与原面粉相比,峰值粘度显著增加;表明添加木糖醇对面包粉回生具有抑制作用。     

木糖醇魔芋软糖的研制

以魔芋精粉为主要原料,以木糖醇为主要甜味剂,在比较魔芋软糖几种原料配方的基础上,研制一种木糖醇魔芋软糖。试验结果表明:木糖醇魔芋软糖的最佳配方是:魔芋精粉5g,木糖醇70g,蜂蜜25g,琼脂1.5g,明胶15g,柠檬酸1g,香精0.2g,色素适量,总用水量150mL。主要工艺流程是:溶解→熬煮→调配→浇模冷凝→切割→40℃干燥20h至含水量约20%→包装→成品。