Sonication-mediated modulation of macronutrient structure and digestibility in chickpea.

Ultrasound processing is an emerging green technology that has the potential for wider application in the food processing industry. While the effects of ultrasonication on isolated macromolecules such as protein and starch have been reported, the effects of physical barriers on sonication on these macro-molecules, for example inside whole seed, tissue or cotyledon cells, have mostly been overlooked. Intact chickpea cells were subjected to sonication with different ultrasound processing times, and the effects of sonication on the starch and protein structure and digestibility were studied. The digestibility of these macronutrients significantly increased with the extension of processing time, which, however was not due to the molecular degradation of starch or protein but related to damage to cell wall macro-structure with increasing sonication time, leading to enhanced enzyme accessibility. Through this study, it is demonstrated that ultrasound processing has least effect on whole food structure, for example, whole seeds but can modulate the nutrient bioavailability without changing the properties of the macronutrients in seed fractions e.g. intact cells, offering new scientific knowledge on effect of ultrasound in whole foods at various length scales.

Effects of use motivations and alexithymia on smartphone addiction: mediating role of insecure attachment.

Background and objectives: Concern exists regarding the potential negative consequences of smartphone addiction among adolescents. This study investigated the effect of use motivations and alexithymia on smartphone addiction among adolescents with two insecure attachment styles, namely, anxious and avoidant attachment. These attachment styles were regarded as mediating variables. Methods: Self-report measures were used to assess use motivations, alexithymia, insecure attachment and smartphone addiction. Data were collected from 748 junior high school students (382 males and 366 females) in northeastern China. Structural equation modeling was used to test our hypothesis that use motivations and alexithymia are directly associated with smartphone addiction and also through the mediation of attachment insecurities. Results: The structural equation modeling results showed a strong and positive correlation between use motivation and smartphone addiction, with avoidant attachment mediating such a relationship. Meanwhile, the two components of alexithymia, difficulty identifying feelings and externally oriented thinking, positively predicted smartphone addiction, with avoidant attachment serving as a mediator of this effect. In addition, the mediation analysis results demonstrated that attachment anxiety mediated the connection between escape drive, extrinsically focused thought, and smartphone addiction. Conclusion: Findings describe how attachment insecurities, smartphone use motivations, and alexithymia can interact with one another to predict smartphone addiction. Smartphone use motivation types and alexithymia symptoms should be taken into consideration when designing targeted intervention programs for smartphone addiction to address the different attachment needs of adolescents, which would be helpful to reduce their smartphone addiction behaviors.

Plant cell wall composition modulates the gut microbiota and metabolites in in-vitro fermentation.

This research investigated the effect of different types of plant cell wall fibres, including cereal (i.e., barley, sorghum, and rice), legume (i.e., pea, faba bean, and mung bean), and tuber (potato, sweet potato, and yam) cell wall fibres on in vitro faecal fermentation profiles and gut microbiota composition. The cell wall composition, specifically the content of lignin and pectin, was found to have a significant influence on the gut microbiota and fermentation outcomes. Compared with type I cell walls (legume and tuber) which have high pectin content, the type II cell walls (cereal) which are high in lignin but low in pectin had a lower fermentation rates and less short-chain fatty acid production. The redundancy analysis showed samples with similar fibre composition and fermentation profiles clustered together, and the principal coordinate analysis revealed separation among different types of cell walls and closer proximity among the same cell wall types. These findings emphasize the importance of cell wall composition in shaping the microbial community during fermentation and contribute to a better understanding of the relationship between plant cell walls and gut health. This research has practical implications for the development of functional foods and dietary interventions.

The microbiota and metabolites during the fermentation of intact plant cells depend on the content of starch, proteins and lipids in the cells.

Intact cells, as the smallest unit of whole foods, were isolated from three legume crops and fermented with human faecal inoculum to elucidate the effect of food macro-nutrients compositional difference (starch, proteins and lipids) on in vitro colonic fermentation profiles. After 48 h of fermentation, the highest production of short-chain fatty acids (SCFAs) were observed for the pea cells, abundance in starch (64.9 %, db). In contrast, branch chain fatty acids (BCFAs) were the major metabolites for protein-enriched soybean cells (protein content 56.9 %, db). The peanut cells rich in lipids (49.2 %, db) has the lowest fermentation rate among the three varieties. Correspondingly, pea cells favoured the growth of Bifidobacterium, whereas soybean and peanut cells promoted an abundance of Bacteroides and Shigella, respectively. Furthermore, except the intact pea cells promoting the abundance of butyrate producer Roseburia, a similar fermentation pattern was found between intact and broken cells suggesting that macro-nutrient types, rather than structure, dominate the production of metabolites in colonic fermentation. The findings elucidate how the food compositional difference can modulate the gut microbiome and thus provide the knowledge to design whole food legumes-based functional foods.

Comparative study on the structural and in vitro digestion properties of starch within potato parenchyma cells under different cooking methods.

To study the effects of cooking methods on the structure and digestion changes of starch encapsulated by cellular structure, intact potato parenchyma cells were successfully isolated and then subjected to different domestic cooking methods, including baking, frying, boiling, and autoclaving. The morphology, crystalline structure, thermal properties, and in vitro starch digestibility of cooked cell samples were investigated. Our results indicated that potato cell walls remained intact and performed as physical barriers preventing the diffusion/absorption of α-amylase to intracellular starch substrates after baking or frying treatment. However, boiling or autoclaving treatment destroyed cell wall structure, and the disrupted cellular structure reduced the digestion rate, likely by inhibiting diffusion of amylase through a weakened cell wall barrier, but could not lower the final digestion extent when compared to the pure starch. These findings suggested that potato products with lower glycemic index can be obtained by baking or frying treatment.

Reimagining Higher Education in the Post-COVID-19 Era: Chinese Students' Desires for Overseas Learning and Implications for University Governance.

Neither world leaders nor leading medical professionals would have anticipated the adverse impacts of the global health crisis resulting from the outbreak of the COVID-19 pandemic on multifaceted aspects of contemporary society. Set against the broader political economy context, this Special Issue focuses on examining the impacts of the present global health crisis on higher education development. Addressing the major objective of the Special Issue, this article chooses the theme of reimagining higher education in the post-COVID-19 era, critically examining Chinese students' desires and motivations for overseas learning. Based upon a few waves of surveys conducted since 2020, after the outbreak of the pandemic, this article assesses the impacts of the unprecedented global health crisis on Chinese students' future overseas study plans. Having experienced various forms of disruption during the COVID-19 period, this article also critically reimagines higher education development in the post-COVID-19 era.

Intact cells: "Nutritional capsules" in plant foods.

Macronutrients of pulses or cereals are stored in the cotyledon or endosperm cells with protection from intact cell walls. However, pulses and cereals are generally processed into fine particles during food production. For example, after milling, the macronutrients enclosed in the intact cells are released and are easily accessible to digestive enzymes in the gastrointestinal tract, leading to high metabolic responses. Therefore, studies on the health effects of intact cells and developing an alternative ingredient with a higher proportion of intact cells are areas of emerging interest. In this review, we highlighted the smallest unit of whole grain, an individual cell, as "nutritional capsules" and elucidated the structure-function of the nutritional capsules, followed by isolation techniques, as a potential novel functional ingredient and food. The polysaccharides' monomeric composition, secondary structure, and interactions determine the cell wall properties including the cell detachment during isolation and isolated cell properties. The intact cellular structure is retained after mild food processing and digestion, thereby, contributing to a lower extent/rate of digestion of entrapped macronutrients. Furthermore, the excursed intact capsules in the colonic environment modulate the population and diversity of microbiota, favouring the increased production of the short-chain fatty acids (SCFAs). The structural schematic model of Type-I and Type-II cells is developed together with the schematics of the cell wall isolation process. The review provides a critical summary of the recent trends in intact plant cells as a functional-nutritional food. It paves the way for the industrial production of intact cells as a novel food ingredient.

Pea cell wall integrity controls the starch and protein digestion properties in the INFOGEST in vitro simulation.

The cell wall microstructure has been recognized to modulate the digestibility and bioaccessibility of nutrients in whole pulse foods, while the role of cell wall integrity is unclarified in the hydrolysis of intracellular nutrients during human gastrointestinal transit. Intact pea cells were isolated to prepare a series of cell wall integrity subjected to cooking and followed by the in vitro hydrolysis of starch and protein properties using the INFOGEST 2.0 in vitro simulation. Thermal properties showed that cell samples either in raw or cooked form with different wall integrity exhibited similar and higher starch gelatinization temperatures compared to the isolated starch counterpart. It was found that intact pea cells showed the limited hydrolysis extent of the maltose (16.2%) and NH2 (6.7%) compared to the damaged cells. In addition, intact cells also withheld the cell wall integrity throughout gastrointestinal digestion with minor rupture, and presented the higher protein molecular weight (70 kDa) in the SDS-PAGE profiles. Results suggested that the in vitro starch and protein digestion properties are modulated by the cell wall integrity, which may lead to lower glycemic response and open up the possibilities of designing health food products.

Impact of COVID-19 pandemic on international higher education and student mobility: Student perspectives from mainland China and Hong Kong.

The study critically examines how students in Mainland China and Hong Kong conceive overseas studies plans against the COVID-19 crisis. Amongst the 2739 respondents, 84 % showed no interest to study abroad after the pandemic. For those respondents who will continue to pursue further degrees abroad, Asian regions and countries, specifically Hong Kong, Japan and Taiwan, are listed in the top five, apart from the US and the UK. The pandemic has not only significantly decreased international student mobility but is also shifting the mobility flow of international students. This article also discusses the policy implications, particularly reflecting on how the current global health crisis would intensify social and economic inequalities across different higher education systems.

Optimal professional development ICT training initiatives at flagship universities.

This study explores best practices and roles of information and communication technology (ICT) in select professional development centers at 16 flagship universities. Through adopting a qualitative case study design, this study explores the strengths and weaknesses of current technology training initiatives in the selected professional development centers. As part of the research and teaching programs at flagship universities, professional development center leaders shared about the current ICT practices as well as the strengths and limitations of their own centers. The analysis section includes a critical look at ICT practices among flagship universities from a human resource theory lens. Findings indicate common successes that facilitate the ICT practices of these centers including delivery mediums, services, ideas, and goals, as well as various barriers of implementing ICT training initiatives. The paper concludes with suggestions on how professional development center leaders, senior administrators, and educational policy makers can help improve professional development processes with the assistance of optimal ICT initiatives.