Gender Inequality is negatively associated with academic achievement for both boys and girls.

To examine the role of inequality in academic achievement, we analyse a cross-national dataset including data from three cycles from 2012 to 2018 from the PISA, an international assessment of 15-year-old students' math, reading, and science performance. The Gini coefficient and gender inequality index (GII) were used as metrics for a country's economic inequality and gender inequality, respectively. The results show that gender inequality has a negative association with academic achievement for both boys and girls. Moreover, gender inequality has a stronger association with academic achievement than does economic inequality. We also find that gender inequality in reproductive health may contribute substantially to the association between gender inequality and academic achievement. Despite substantial advances in gender equality worldwide, multisectoral and multilevel approaches from the community to the country level are needed to ensure substantial long-term reductions in economic, gender, and educational inequalities.

Advancing Insights into Probiotics during Vegetable Fermentation.

Fermented vegetables have a long history and are enjoyed worldwide for their unique flavors and health benefits. The process of fermentation improves the nutritional value, taste, and shelf life of foods. Microorganisms play a crucial role in this process through the production of metabolites. The flavors of fermented vegetables are closely related to the evaluation and succession of microbiota. Lactic acid bacteria (LABs) are typically the dominant bacteria in fermented vegetables, and they help inhibit the growth of spoilage bacteria and maintain a healthy gut microbiota in humans. However, homemade and small-scale artisanal products rely on spontaneous fermentation using bacteria naturally present on fresh vegetables or from aged brine, which may introduce external microorganisms and lead to spoilage and substandard products. Hence, understanding the role of LABs and other probiotics in maintaining the quality and safety of fermented vegetables is essential. Additionally, selecting probiotic fermentation microbiota and isolating beneficial probiotics from fermented vegetables can facilitate the use of safe and healthy starter cultures for large-scale industrial production. This review provides insights into the traditional fermentation process of making fermented vegetables, explains the mechanisms involved, and discusses the use of modern microbiome technologies to regulate fermentation microorganisms and create probiotic fermentation microbiota for the production of highly effective, wholesome, safe, and healthy fermented vegetable foods.

N,N-dimethyl chitosan oligosaccharide (DMCOS) promotes antifungal activity by causing mitochondrial damage.

By modifying chitosan oligosaccharide (COS) with the Eschweiler-Clarke reaction, the chitosan oligosaccharide derivative DMCOS was synthesized. FT-IR, 1D and 2D NMR spectra, MALDI-ToF MS, and elemental analysis were applied to analyze the structure of DMCOS, which revealed that the primary amines were converted into tertiary amines after methylation. DMCOS displayed less thermal stability than COS. In comparison to COS, it was discovered that DMCOS possessed more potent antimicrobial activity against four bacterial strains (Staphylococcus aureus, methicillin-resistant Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa) and three yeast strains (Candida albicans, Candida tropicalis, and Candida parapsilosis). The antioxidant studies indicated that DMCOS had less antioxidant activity than COS. Consequently, ROS level elevated in C. albicans cells following treatment with DMCOS, which decreased mitochondrial membrane potential. It was recalled that DMCOS may kill C. albicans by causing mitochondrial damage. In addition, DMCOS was demonstrated to be non-cytotoxic.

Sleep disorder status of nurses in general hospitals and its influencing factors.

BACKGROUND: This study aimed to evaluate the current sleep disorder status of nurses in general hospitals and analyze its influencing factors. SUBJECTS AND METHODS: A total of 2,033 nurses who have worked for 6 months in 3 general hospitals, namely, The First Affiliated Hospital of Harbin Medical University, The Second Affiliated Hospital of Harbin Medical University, and The Third Affiliated Hospital of Harbin Medical University, were selected by random sampling from April 2015 to November 2015 and investigated. The Effort-Reward Imbalance Questionnaire (ERI) and Job Content Questionnaire (JCQ) were applied to evaluate occupational stress. The Pittsburgh Sleep Quality Index (PSQI) was used to evaluate the sleep disorder status of the research subjects. Logistic regression analysis was adopted to determine the influencing factors of nurses' sleep disorders. RESULTS: The average PSQI score of 2,003 research subjects is 7.26±3.56, including 860 subjects with PSQI ≥8, accounting for 42.9%. The female research subjects in the department of gynecology and obstetrics, emergency department, and ICU show high risks of sleep disorders (i.e., many years of working; job title: registered nurse; many times of night shift per month; no frequent exercise; many efforts and few rewards; high decision-making autonomy). Educational background and marital status did not exhibit statistical relevance with sleep disorders. CONCLUSIONS: The sleep disorder status of nurses in general hospitals is closely related to occupational stress. As such, nurse managers should focus more attention to the influencing factors of nurses' sleep disorders and relieve their occupational stress to reduce the occurrence rate of sleep disorders.