Sexual Harassment Experience, Coping, and Awareness Among Nurses Working in Small- and Medium-Sized Hospitals in South Korea.

Introduction: Although over 60% of Korean acute care hospitals are small- or medium-sized, their ability to address sexual harassment may differ from larger hospitals due to differences in resources, policies, and organizational culture. Objective: This study aims to identify sexual harassment experience, coping, and awareness among nurses working in small- and medium-sized hospitals. Methods: This is a descriptive cross-sectional study that collected data from 462 nurses working in nine small- and medium-sized acute care hospitals in two cities in Korea. The study utilized self-report questionnaires, including the coping with sexual harassment questionnaire, perception of sexual, and experience of sexual harassment. Data were analyzed using descriptive statistics, t-tests, and one-way analysis of variance. Results: Most nurses receive sexual harassment prevention education in the workplace every year, but only 77% of them are accurately aware of sexual harassment behavior. Among the types of sexual harassment experienced by the participants, verbal sexual harassment was the most common. Only 192 out of 462 nurses responded to the timing of their sexual harassment experience. Of those, more than 50% reported experiencing sexual harassment within the first year of employment and over 80% within 3 years. The most common perpetrators of sexual harassment were patients, followed by doctors. The more times the nurses received sexual harassment prevention education, the better they were at coping with sexual harassment. Conclusion: To prevent sexual harassment in the workplace, training content should be tailored because attitudes and perceptions vary based on the perpetrator's characteristics. This ensures relevance, addresses risks, and clarifies legal responsibilities. To create a healthy and safe working environment for nurses, institutions and managers should implement methods to raise awareness of sexual harassment. This may include providing anonymous hotlines, online reporting systems, regular audits, and establishing anonymous peer counseling platforms.

Microbial Dynamics and Metabolite Profiles in Different Types of Salted Seafood (Jeotgal) During Fermentation.

Salted and fermented seafood (jeotgal) is known for its long shelf life and unique flavor. Despite the existence of various types of salted seafood, the factors influencing this quality have yet to be identified. These factors are essential for improving the quality of salted seafood, optimizing the fermentation process, and advancing the industrialization of fermented foods. Therefore, in this study, we explored microbial dynamics and changes in quality characteristics in three salted seafood items - salted anchovies (MJ), salted cutlass offal (GJ), and salted croakers (HJ), over a 24-month fermentation period. Distinct microbial community profiles, dominated by Tetragenococcus halophilus, Halanaerobium fermentans, and Chromohalobacter canadensis in MJ, GJ, and HJ, respectively, affect the metabolic pathways and the corresponding flavor profiles. The pH of all samples ranged from 5.7-6.0. The titratable acidity was highest in MJ at 1.4% and lowest in HJ at approximately 0.7%. Salinity was below 25% in all samples but slightly lower in MJ. Significant differences were observed in the amino acid, nucleotide, and overall metabolite profiles. MJ exhibited the highest amino acid and nitrogen-related factor levels, such as glutamic acid and hypoxanthine, enhancing flavor complexity. Correlation analysis revealed significant associations among the types, metabolites, and microbial communities. Microbial survival mechanisms in high-salt environments result in the production of unique metabolites, including umami and aroma components as well as precursors of biogenic amines, which can affect the overall quality of the final product. These differences were primarily influenced by the fish type rather than the fermentation time. Our findings provide foundational insights for enhancing fermentation strategies, improving product consistency, and advancing the industrial application of microbial management in seafood fermentation. This study not only fills a significant gap in the current understanding of fermented seafood but also outlines practical approaches for industry applications for the optimization of product quality.

Insight into the performance and microbial community of anaerobic digestion treating cow manure with a novel iron-functionalized activated biochar.

The main objective of this research was to evaluate the impacts of FeCl3-activated biochar (FA-BC) on anaerobic digestion (AD) treating cow manure. The study focused on improving AD performance and understanding microbial community structure with the addition of FA-BC, while comparing FA-BC with other conductive additives, such as pristine biochar (P-BC), NaOH-activated biochar (NA-BC), and magnetite. Key findings indicated that FA- BC significantly enhanced the AD performance, supported by an increase in CH4 yield of 11-16% and a reduction in the lag phase by 51%. The high surface area and electrical conductivity of FA-BC synergistically facilitated direct interspecies electron transfer (DIET), leading to these improvements. On contrast, P-BC and NA-BC were not efficient in enhancing the AD performance due to relatively low electrical conductivity. P-BC also improved the CH4 yield, but less effectively than FA-BC. The effects of NA-BC varied with its dosage, showing inhibition at higher dosages due to excessive surface area. Magnetite, despite its high conductivity, made the limited enhancement in CH4 yield owing to its low surface area. Additionally, the statistical analyses revealed that each additive differently affected specific bacterial and archaeal groups depending on their physical and chemical properties. Thus, these findings suggest that FA-BC would be a highly promising additive for enhan cing AD systems, with potential applications in waste management and renewable energy production.

Effects of seasonal harvest of kimchi cabbage on microbial and metabolic profiles of kimchi.

Kimchi cabbage, the key ingredient in kimchi, is cultivated year-round to meet high production demands. This study aimed to examine the effects of seasonal harvesting (spring, summer, fall, and winter) on the microbial and metabolic profiles of kimchi during 30 days of fermentation. Lactic acid bacteria distribution is notably influenced by seasonal variations, with Latilactobacillus dominant in fall-harvested kimchi group and Weissella prevailing in spring, summer, and winter. The microbial communities of spring and fall group exhibited similar profiles before fermentation, whereas the microbial communities and metabolic profiles of spring and summer group were similar after 30 days of fermentation. Seasonal disparities in metabolite concentrations, including glutamic acid, serine, and cytosine, persist throughout fermentation. This study provides a comprehensive understanding of the substantial impact of seasonal harvesting of kimchi cabbage on the microbial and metabolic characteristics of kimchi, providing valuable insights into producing kimchi with diverse qualities.

Caught Right on the Spot: Isolation and Characterization of Clade 2.3.4.4b H5N8 High Pathogenicity Avian Influenza Virus from a Common Pochard (Aythya ferina) Being Attacked by a Peregrine Falcon (Falco peregrinus).

We isolated a high pathogenicity avian influenza (HPAI) virus from a common pochard (Aythya ferina) that was being attacked by a bird of prey in South Korea in December 2020. Genetic analyses indicated that the isolate was closely related to the clade 2.3.4.4b H5N8 HPAI viruses found in South Korea and Japan during the winter season of 2020-2021. The histopathological examination revealed multifocal necrotizing inflammation in the liver, kidney, and spleen. Viral antigens were detected in the liver, kidney, spleen, trachea, intestine, and pancreas, indicating the HPAI virus caused a systemic infection. The presence of immunoreactivity for the viral antigen was observed in the cells involved in multifocal necrotic inflammation. Notably, epitheliotropic-positive patterns were identified in the epithelial cells of the trachea, mucosal epithelium of the intestine, and ductular epithelium of the pancreas. These findings provide direct evidence supporting the possibility of HPAI transmission from infected waterfowl to predators.

Detectado en el acto: Aislamiento y caracterización de un virus de la influenza aviar de alta patogenicidad del clado 2.3.4.4b H5N8 de un porrón común (Aythya ferina) atacado por un halcón peregrino (Falco peregrinus). Se aisló un virus de la influenza aviar (HPAI) de alta patogenicidad de un porrón común (Aythya ferina) que estaba siendo atacado por un ave rapaz en Corea del Sur en diciembre de 2020. Los análisis genéticos indicaron que el aislado estaba estrechamente relacionado con virus de influenza aviar de alta patogenicidad H5N8, clado 2.3.4.4 b encontrados en Corea del Sur y Japón durante la temporada de invierno de 2020­2021. El examen histopatológico reveló inflamación necrotizante multifocal en hígado, riñón y bazo. Se detectaron antígenos virales en el hígado, el riñón, el bazo, la tráquea, el intestino y el páncreas, lo que indica que este virus de alta patogenicidad causó una infección sistémica. Se observó la presencia de inmunorreactividad para el antígeno viral en las células involucradas en la inflamación necrótica multifocal. En particular, se identificaron patrones epiteliotrópicos positivos en las células epiteliales de la tráquea, el epitelio mucoso del intestino y el epitelio ductular del páncreas. Estos hallazgos proporcionan evidencia directa que respalda la posibilidad de transmisión de HPAI de aves acuáticas infectadas a especies depredadoras.

Effect of Mollusca shell extracts on inhibition of kimchi over-acidification.

Mollusca species shell such as oyster shell (OS) and snail shell (SS), are discarded after taking the meat, and the discarded shell causes the environmental problems. Therefore, recycling shell waste could potentially eliminate the environmental problems. This study aimed to evaluate the potential of OS and SS as natural calcium resources. The minerals, calcium, magnesium, potassium, phosphorus and sodium were analyzed in OS and SS extracts. Among them, the calcium content was the highest: 36.87 (%) and 33.42 (%) in the OS and SS extracts, respectively. Further, the content of ionized bioavailable form of calcium in OS and SS was higher than that of CaCO3 under simulated gastrointestinal digestion conditions. Additionally, OS and SS were added to kimchi, and their inhibitory effect on kimchi acidification was evaluated by assessing pH, titratable acidity and microbial analysis. As the results indicated that the addition of OS and SS had little effect on inhibiting the growth of lactic acid bacteria. However, it was confirmed that calcium neutralizes the organic acids produced during fermentation. Overall, the results of this study provide preliminary information on the re-use of OS and SS extracts as ionized natural calcium supplements and fermentation retardants.

Increased extra-neurite conductivity of brain in patients with Alzheimer's disease: A pilot study.

The objectives of this study were to investigate how the extra-neurite conductivity (EC) and intra-neurite conductivity (IC) were reflected in Alzheimer's disease (AD) patients compared with old cognitively normal (CN) people and patients with amnestic mild cognitive impairment (MCI) and to evaluate the association between those conductivity values and cognitive decline. To do this, high-frequency conductivity (HFC) at the Larmor frequency was obtained using MRI-based electrical property tomography (MREPT) and was decomposed into EC and IC using information of multi-shell multi-gradient direction diffusion tensor images. This prospective single-center study included 20 patients with mild or moderate AD, 25 patients with amnestic MCI, and 21 old CN participants. After decomposing EC and IC from HFC for all participants, we performed voxel-based and regions-of-interest analyses to compare conductivity between the three participant groups and to evaluate the association with either age or the Mini-Mental State Examination (MMSE) scores. We found increased EC in AD compared to CN and MCI. EC was significantly negatively associated with MMSE scores in the insula, and middle temporal gyrus. EC might be used as an imaging biomarker for helping to monitor cognitive function.

Metabolic shift during fermentation in kimchi according to capsaicinoid concentration.

The cultivar of red pepper used in kimchi contributes to spiciness, red color, and fermentation characteristics. Capsaicinoids are the main components of red pepper. Therefore, understanding changes in metabolites during kimchi fermentation according to capsaicinoid concentration is necessary to control the quality of kimchi. The purpose of this study was to investigate the effect of capsaicinoids on metabolites during kimchi fermentation. To profile the effect of capsaicinoid concentrations on kimchi fermentation, five kimchi samples were prepared using different concentrations of capsaicinoids (4, 12, 30.7, 40.9, and 50.3 mg/kg) and stored at 4 °C for 28 days. During kimchi fermentation, pH, titratable acidity, capsaicinoid concentration, total viable and lactic acid bacteria, free sugars, amino acids, and microbial community were evaluated. Each result was statistically analyzed for changes in capsaicin concentration and fermentation time. The capsaicinoid concentration did not change during kimchi fermentation but the growth of lactic acid bacteria changed. According to the growth of lactic acid bacteria, free sugar, amino acids, and microbial community changed with the capsaicinoid concentration. Overall, the results of this study provide preliminary information on the use of red pepper and capsaicinoids in the kimchi industry.

Changes in bacterial composition and metabolite profiles during kimchi fermentation with different garlic varieties.

Garlic, a key ingredient in kimchi, is an indispensable source of lactic acid bacteria, which are essential for fermentation. This study explored the effects of various garlic varieties on kimchi fermentation, focusing on changes in microbial communities and metabolite profiles. We observed that the type of garlic used did not significantly alter the microbial community. However, the presence of garlic itself made a significant difference. Specifically, kimchi with garlic showed higher abundance of Leuconostoc and Weissella, which are bacteria primarily responsible for kimchi fermentation. Additionally, kimchi containing garlic had increased levels of mannitol and fructose, which significantly influence taste; however, lactic acid and putrescine levels were decreased. Therefore, the addition of garlic directly contributes to the flavor profile of kimchi. Sixty-two metabolites were identified using gas chromatography and mass spectrometry. The variety of garlic added influenced the metabolite profiles of kimchi, particularly in the later stages of fermentation. These profiles were categorized based on the garlic's origin, whether from southern or northern ecotypes (R2X = 0.933, R2Y = 0.986, Q2 = 0.878). These findings confirm that both the presence and the variety of garlic significantly impact the microbial ecology and metabolites during kimchi fermentation, underscoring its essential role in the process.

Comparative study of exoelectrogenic utilization preferences and hydrogen conversion among major fermentation products in microbial electrolysis cells.

This study comparatively investigated the exoelectrogenic utilization and hydrogen conversion of major dark fermentation products (acetate, propionate, butyrate, lactate, and ethanol) from organic wastes in dual-chamber microbial electrolysis cells (MECs) alongside their mixture as a simulated dark fermentation effluent (DFE). Acetate-fed MECs showed the highest hydrogen yield (1,465 mL/g chemical oxygen demand), near the theoretical maximum yield, with the highest coulombic efficiency (105%) and maximum current density (7.9 A/m2), followed by lactate-fed, propionate-fed, butyrate-fed, mixture-fed, and ethanol-fed MECs. Meanwhile, the highest hydrogen production rate (514 mL/L anolyte∙d) was observed in ethanol-fed MECs despite their lower coulombic efficiency. Butyrate was the least favored substrate, followed by propionate, leading to significantly delayed startup and reaction. The active anodic microbial community structure varied considerably among the MECs utilizing different substrates, particularly between Geobacter and Acetobacterium dominance. The results highlight the substantial effect of the DFE composition on its utilization and current-producing bioanode development.

Investigation of Metabolite Differences in Salted Shrimp Varieties during Fermentation.

Fermentation of salted shrimp involves the interaction of multiple factors. However, studies of the effects of shrimp variety and fermentation temperature on metabolites generated during fermentation are limited. Therefore, we investigated the effects of the shrimp variety, fermentation temperature, and fermentation period on the composition of fermented salted shrimp. Four different varieties of salted shrimp, namely, Detteugijeot (SSA), Red shrimp jeot (SSB), Chujeot (SSC), and Yukjeot (SSD), were prepared and stored at 5 and 10 °C for 5 months. The pH values ranged from 6.71 to 6.99, with SSD showing the lowest pH at both temperatures. Although total nitrogen content remained relatively constant, amino nitrogen exhibited an upward trend after 2 months and was particularly increased at 10 °C. This increase was attributed to variations in microorganisms and enzymes in the salted shrimp. Except for proline, citrulline, and ornithine, amino acid levels increased during fermentation with the highest amounts detected in SSA. Additionally, the levels of glutamic acid and branched-chain amino acids were found to be sensitive to fermentation temperature. Amino acid levels were apparently affected by species-specific metabolic pathways of the microorganisms present in each salted shrimp. Compared to the other varieties, SSB had significantly higher contents of adenosine triphosphate and hypoxanthine. A high hypoxanthine content could contribute to increased bitterness and an umami taste profile. Furthermore, the correlation between salted shrimp and metabolites was unique in SSB, whereas partial clustering was observed between the SSA and SSC.

Optimization of Pore Characteristics of Graphite-Based Anode for Li-Ion Batteries by Control of the Particle Size Distribution.

We investigate the reassembly techniques for utilizing fine graphite particles, smaller than 5 µm, as high-efficiency, high-rate anode materials for lithium-ion batteries. Fine graphite particles of two sizes (0.4-1.2 µm and 5 µm) are utilized, and the mixing ratio of the two particles is varied to control the porosity of the assembled graphite. The packing characteristics of the assembled graphite change based on the mixing ratio of the two types of fine graphite particles, forming assembled graphite with varying porosities. The open porosity of the manufactured assembled graphite samples ranges from 0.94% to 3.55%, while the closed porosity ranges from 21.41% to 26.51%. All the assembled graphite shows improved electrochemical characteristics properties compared with anodes composed solely of fine graphite particles without granulation. The sample assembled by mixing 1.2 µm and 5 µm graphite at a 60:40 ratio exhibits the lowest total porosity (27.45%). Moreover, it exhibits a 92.3% initial Coulombic efficiency (a 4.7% improvement over fine graphite particles) and a capacity of 163.4 mAh/g at a 5C-rate (a 1.9-fold improvement over fine graphite particles).

A study of electron source preference and its impact on hydrogen production in microbial electrolysis cells fed with synthetic fermentation effluent.

Fermentation effluents from organic wastes contain simple organic acids and ethanol, which are good electron sources for exoelectrogenic bacteria, and hence are considered a promising substrate for hydrogen production in microbial electrolysis cells (MECs). These fermentation products have different mechanisms and thermodynamics for their anaerobic oxidation, and therefore the composition of fermentation effluent significantly influences MEC performance. This study examined the microbial electrolysis of a synthetic fermentation effluent (containing acetate, propionate, butyrate, lactate, and ethanol) in two-chamber MECs fitted with either a proton exchange membrane (PEM) or an anion exchange membrane (AEM), with a focus on the utilization preference between the electron sources present in the effluent. Throughout the eight cycles of repeated batch operation with an applied voltage of 0.8 V, the AEM-MECs consistently outperformed the PEM-MECs in terms of organic removal, current generation, and hydrogen production. The highest hydrogen yield achieved for AEM-MECs was 1.26 L/g chemical oxygen demand (COD) fed (approximately 90% of the theoretical maximum), which was nearly double the yield for PEM-MECs (0.68 L/g COD fed). The superior performance of AEM-MECs was attributed to the greater pH imbalance and more acidic anodic pH in PEM-MECs (5.5-6.0), disrupting anodic respiration. Although butyrate is more thermodynamically favorable than propionate for anaerobic oxidation, butyrate was the least favored electron source, followed by propionate, in both AEM- and PEM-MECs, while ethanol and lactate were completely consumed. Further research is needed to better comprehend the preferences for different electron sources in fermentation effluents and enhance their microbial electrolysis.

Effect of headspace gas composition in kimchi packaging on the quality characteristics of kimchi.

This study evaluated the effects of gas composition in kimchi packaging on kimchi quality. Completely sealed packaging without gas inflow/outflow during fermentation (S1), packaging allowing gas outflow (S2), and packaging allowing gas inflow and outflow (S3) were used. Microbial composition analysis, volatile compound content analysis, and sensory evaluation were performed to determine the differences in kimchi quality among samples. Metabolites were examined using principal component analysis. Gas composition analysis showed that the ratio of CO2 increased during the storage period in S1, the ratio of nitrogen and CO2 contents was constant in S2, and the ratio of oxygen was significantly higher in S3. No significant differences in the lactic acid bacteria number were observed. However, coliforms were only detected in S3, and yeast and mold proliferated faster in S3 than in S2 or S1. The main compounds detected in S1 and S2 were alcohols, whereas those in S3 were esters such as ß-phenethyl acetate produced by yeast. Sensory evaluation showed that S3 had the lowest odor, taste, and overall scores, whereas S2 had the highest. In conclusion, the gas composition inside the kimchi package greatly affects the quality of kimchi. Our findings provide important data that can be useful in the manufacture of commercial kimchi. Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-023-05795-z.

Optimization of extraction and nanoencapsulation of kimchi cabbage by-products to enhance the simulated in vitro digestion of glucosinolates.

Kimchi cabbage is a well-known glucosinolate (GLS)-containing vegetable, but its by-products are discarded despite the presence of GLS. The aim of this study was the optimization of the extraction and nanoencapsulation of GLS from kimchi cabbage by-products to enhance the intestinal absorption of GLS. The optimal GLS extraction conditions included steaming thrice as pretreatment, utilizing 70% methanol, and ultrasonication at 20% amplitude for 15 min. Under these conditions, 80.11 ± 4.40 mg/100 g of GLS extraction was obtained and the extraction yield was 81.70 ± 4.73%. The optimized kimchi cabbage by-product extract (KCE) was coated with chitosan-lipid nanoparticles (KCE-NPs) and their stability and release under simulated in vitro gastrointestinal conditions were evaluated. KCE-NPs protected the encapsulated GLS under acidic gastric conditions and released 91.63 ± 0.76% of GLS in the simulated intestinal medium. Therefore, the proposed KCE-NPs are a promising delivery system for increasing GLS absorption.

Effect of the addition of maltodextrin on metabolites and microbial population during kimchi fermentation.

Gelatinized starch sauce, one of the sub-ingredients have been widely used in kimchi for their roles in increasing viscosity of kimchi seasoning, and fermentation. Gelatinized glutinous rice (GGR), which is one of the most used starch sources in kimchi preparation. However, GGR is accelerated to the fermentation process but lead to a reduction in the shelf life of the kimchi. Therefore, in this study, we demonstrate the effectiveness of using maltodextrin (MD) as a novel starch source instead of GGR to slow down the rate of kimchi fermentation. The properties of the kimchi with MD and GGR fermentation (free sugar content, organic acid content, pH, and acidity) as well as their microbial growth rates after 12 days of fermentation were compared. After fermentation of 12 days, the free sugar of GGR-kimchi (GGRK) increased more rapidly than those of MD-kimchi (MDK), while higher sugar alcohol (mannitol) and organic acid contents were observed for GGRK than for MDK. Furthermore, initial aerobic and lactic acid bacteria counts were higher for GGRK than for MDK. These results indicate that fermentation proceeds at a slower rate in MDK than in GGRK, and they will provide a basis for further research into storage of kimchi. Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-023-05742-y.

Novel Highly Pathogenic Avian Influenza A(H5N1) Clade 2.3.4.4b Virus in Wild Birds, South Korea.

We isolated 5 highly pathogenic avian influenza A(H5N1) clade 2.3.4.4.b viruses from wild waterfowl feces in South Korea during November 2022. Whole-genome sequencing and phylogenetic analysis revealed novel genotypes produced by reassortment with Eurasian low pathogenicity avian influenza viruses. Enhanced surveillance will be required to improve prevention and control strategies.

Antioxidant and anti-inflammatory effects of solar salt brined kimchi.

Salt is an essential ingredient in the kimchi fermentation process. Solar salt has antioxidant, anti-cancer, and anti-obesity properties. The aim of this study was to determine the antioxidant and anti-inflammatory effects of solar salt brined kimchi. Purified salt (PS), dehydrated solar salt (DSS), 1-year aged solar salt (SS1), and 3-years aged solar salt (SS3) were investigated. Anti-inflammatory effects were determined by analyzing cytotoxicity, nitric oxide (NO) production, and inflammation-related gene expression in lipopolysaccharide-treated RAW264.7 cells. Antioxidant activities of DSS, SS1, and SS3 were higher than that of PS. Solar salt significantly inhibited NO production with low cytotoxicity and decreased inflammation-related gene expression. Kimchi containing solar salt (DSSK, SS1K, and SS3K) showed higher antioxidant activity than PSK. Additionally, DSSK, SS1K, and SS3K significantly inhibited NO production and decreased the expression of inflammation-related genes. Owing to the antioxidant and anti-inflammatory effects, using solar salt in kimchi preparation could have potential health benefits.