Fabrication of conductive Ag/AgCl/Ag nanorods ink on Laser-induced graphene electrodes on flexible substrates for non-enzymatic glucose detection.

An unusual strategy was designed to fabricate conductive patterns for flexible surfaces, which were utilized for non-enzymatic amperometric glucose sensors. The Ag/AgCl/Ag quasi-reference ink formulation utilized two reducing agents, NaBH[Formula: see text] and ethylene glycol. The parameters of the ink, such as sintering time and temperature, NaBH[Formula: see text] concentration, and layer number of coatings on flexible laser-induced graphene (LIG) electrodes were investigated. The conductive Ag/AgCl/Ag ink was characterized using electrochemical and surface analysis techniques. The electrocatalytic activity of Ag/AgCl/Ag NRs can be attributed to their high surface area, which offer numerous active sites for catalytic reactions. The selectivity and sensitivity of the electrodes for glucose detection were investigated. The XRD analysis showed (200) oriented AgCl on covered Ag NRs, and with the addition of NaBH[Formula: see text], the intensity of the peaks of the Ag NRs increased. The wide linear range of non-enzymatic sensors was attained from 0.003 to 0.18 mM and 0.37 to 5.0 mM, with a low limit of detection of 10 [Formula: see text]M and 20 [Formula: see text]M, respectively.The linear range of enzymatic sensor in real sample was determined from 0.040 to 0.097 mM with a detection limit of 50 [Formula: see text]M. Furthermore, results of the interference studies demonstrated excellent selectivity of the Ag/AgCl/Ag NRs/LIG electrode. The Ag/AgCl/Ag NRs on the flexible LIG electrode exhibited excellent sensitivity,long-time stablity,and reproducibility. The efficient electroactivity were deemed suitable for various electrochemical applications and biosensors.

Anti-Inflammatory and Immunomodulatory Properties of Fermented Plant Foods.

Fermented plant foods are gaining wide interest worldwide as healthy foods due to their unique sensory features and their health-promoting potentials, such as antiobesity, antidiabetic, antihypertensive, and anticarcinogenic activities. Many fermented foods are a rich source of nutrients, phytochemicals, bioactive compounds, and probiotic microbes. The excellent biological activities of these functional foods, such as anti-inflammatory and immunomodulatory functions, are widely attributable to their high antioxidant content and lactic acid-producing bacteria (LAB). LAB contribute to the maintenance of a healthy gut microbiota composition and improvement of local and systemic immunity. Besides, antioxidant compounds are involved in several functional properties of fermented plant products by neutralizing free radicals, regulating antioxidant enzyme activities, reducing oxidative stress, ameliorating inflammatory responses, and enhancing immune system performance. Therefore, these products may protect against chronic inflammatory diseases, which are known as the leading cause of mortality worldwide. Given that a large body of evidence supports the role of fermented plant foods in health promotion and disease prevention, we aim to discuss the potential anti-inflammatory and immunomodulatory properties of selected fermented plant foods, including berries, cabbage, and soybean products, and their effects on gut microbiota.