Impact of Whey Protein Isolate and Xanthan Gum on the Functionality and in vitro Digestibility of Raw and Cooked Chestnut Flours.

Due to the limitations of the properties of chestnut flour, its applications have been restricted. The objective of this study is to investigate the impact of whey protein isolate (WPI) and xanthan gum (XG) on the functional and digestive properties of chestnut flour, specifically focusing on gel texture, solubility and swelling power, water absorption capacity, freeze-thaw stability and starch digestibility. The addition of both WPI and XG reduced the gel hardness, gumminess and chewiness of the co-gelatinized and physically mixed samples. Furthermore, the inclusion of physically mixed WPI and XG led to an increase in the solubility (from 58.2 to 75.0%) and water absorption capacity (from 3.11 to 5.45 g/g) of chestnut flour. The swelling power of the chestnut flour was inhibited by both additives. WPI was superior to XG at maintaining freeze-thaw stability, by reducing the syneresis from 71.9 to 68.1%. Additionally, WPI and XG contributed to the inhibition of starch hydrolysis in the early stage of digestion, resulting in a lower starch digestibility of chestnut flours. This research provides insights into the interaction mechanisms between WPI, XG, and chestnut flour, offering valuable information for the development of chestnut flour products with enhanced properties.

Revealing the influence of doping elements (Ge, Sn, Ca, and Sr) on the properties of α-CsPbI3: a DFT investigation.

In this study, using density functional theory, we calculated the band structure and photoelectric properties in a series of 12.5% B-doped (B = Ge, Sn, Ca, and Sr) CsPbI3 perovskite systems. It is found that Ge doping can improve the structural stability and is more conducive to applications under high-pressure or by applying stress via calculating the bond length, formation energy, elastic properties, and electronic local function. In addition, the optimal direction for applying stress is achieved according to the elastic properties. Furthermore, in terms of electronic properties, the reason of energy band variation and the influence of chemical bond on the structural stability of doped α-CsPbI3 are investigated. The possibility of the applications of the CsPb0.875B0.125I3 perovskite is explored based on the optical properties. Thus, the theoretical study of the CsPb0.875B0.125I3 perovskite provides novel insights into the design of next-generation photoelectric and photovoltaic materials.

Influence of Sr doping on the photoelectronic properties of CsPbX3 (X = Cl, Br, or I): a DFT investigation.

To broaden the application of cesium lead halide perovskites, doping technology has been widely proposed. In this study, we calculated a 12.5% concentration of a Sr-doped CsPbX3 (X = Cl, Br, or I) perovskite via density functional theory. The results showed that the bandgap energy of the perovskite increased by 0.2-0.3 eV. The high symmetry points of the energy band changed from R to Γ after Sr doping because the Sr doping affected the initial distribution of atomic orbital hybridization. In addition, optical absorption spectra after doping showed an obvious blueshift, whereas the absorption coefficient of CsPb0.875Sr0.125X3 had the same magnitude as undoped CsPbX3. Moreover, the effective masses of electrons and holes changed within a small range (0.01-0.03 m0) after Sr doping. According to the findings of this study, the CsPb0.875Sr0.125X3 perovskite is expected to become an ideal candidate material for designing photovoltaic and photoelectric devices.

Effect of Cooking Method and Enzymatic Treatment on the in vitro Digestibility of Cooked and Instant Chestnut Flour.

Microwave treatment, roasting, boiling, and enzymatic treatment were used to prepare cooked and instant chestnut flour, and the in vitro digestibility were compared. Cooking gelatinized the starch and destroyed the granular and crystal structure, increasing starch digestibility. After enzymatic hydrolysis, starches were degraded by 20~24%, and the reducing sugar content of the instant flours increased by 79~94%. Starch digestibility was reduced after enzymatic hydrolysis, however, the estimated glycemic index (GI) increased to 65.1 ~ 77.7 due to the combined effect of increased reducing sugar and decreased starch hydrolysis in the instant flours. The chestnuts treated by 'boiling + enzymes' are still a medium GI food. These findings give guidance for the development of low GI cooked and instant chestnut flour.

Strain-induced bandgap engineering in CsGeX3 (X = I, Br or Cl) perovskites: insights from first-principles calculations.

Based on density functional theory and following first-principles methods, this paper investigated the electronic structures, densities of states, effective masses of electrons and holes, and optical properties of CsGeX3 (X = I, Br or Cl) perovskites under triaxial strains of -4% to 4%. The calculated results show that the tuning range of the bandgaps of the CsGeI3, CsGeBr3, and CsGeCl3 perovskites are 1.16 eV, 1.64 eV, and 1.63 eV, respectively. This result shows that the bandgap of the CsGeX3 perovskite is tuned over the entire visible spectrum by applying strain. Also, it is found that the change of the bandgap is caused by the change of the Ge-X long bond. Besides, the optimal bandgaps of CsGeI3 and CsGeBr3 can be achieved by applying compressive strains, providing theoretical support for adjusting the bandgaps of CsGeX3 perovskites. The effective masses of electrons and holes of CsGeX3 perovskites decrease gradually with the strains changing from 4% to -4%, which is conducive to the transmission of electrons and holes. In addition, the optical properties of CsGeX3 perovskites change from redshifted to blueshifted under different strains.

Propofol regulates activated macrophages metabolism through inhibition of ROS-mediated GLUT1 expression.

OBJECTIVE: Activated macrophages undergo a metabolic shift from oxidative phosphorylation (OXPHOS) to aerobic glycolysis, which plays a critical role in inflammation. Increasing evidence suggests the important role of propofol in the regulation of inflammatory response and metabolism, but the effect of propofol on the metabolic shift in macrophage, and the mechanisms involved remain unclear. METHODS: The effect of propofol on the metabolic switch was analyzed by extracellular acidification rate and oxygen consumption rate assays. The effect of propofol on glycolysis was analyzed by lactate and glucose uptake assay. The mRNA, protein, cell surface levels of glucose transporter 1 (GLUT1) and the silencing of GLUT1 were employed to understand the effects of GLUT1-mediated metabolism by propofol. Finally, to understand the antioxidation of propofol on the regulation of metabolism, the reactive oxygen species (ROS) production and NADPH activity were performed. RESULTS: We show that propofol can change the metabolic pathway switch from aerobic glycolysis to OXPHOS in LPS-activated macrophages. Moreover, propofol suppresses aerobic glycolysis via inhibited GLUT1-mediated glucose uptake. Furthermore, we show that propofol reduces ROS overproduction, which in turn inhibits GLUT1 expression. Finally, we find that propofol reduces ROS production via inhibits NADPH activity. CONCLUSION: These findings shed light on the function and mechanism of propofol in the metabolic switch and highlight the importance of targeting metabolism by propofol in the clinical medication of inflammatory diseases.

The quality of rice wine influenced by the crystal structure of rice starch.

Normal rice wine (NRW) and waxy rice wine (WRW) were fermented to study the relationship between the structure of starch as well as the taste and texture of rice wine. The total starch content of NRW decreased to 21.2%, and that of WRW decreased to 15.6%. The water-soluble sugar content of NRW increased to 169.3, and that of WRW increased to 194.4 mg/g. The ethanol content of NRW increased to 6.5%, and that of WRW increased to 8.9%. These changes indicated that WRW exhibited higher quality than NRW. Sweetness was negatively correlated with total starch content and positively correlated with ethanol content. Starch molecules were degraded by enzymolysis, thereby enhancing crystallinity. The size of starch particle was negatively correlated with crystallinity, whereas the chewiness and gumminess of vinasse (fermented rice grains) were positively correlated with the size of starch particle and negatively correlated with crystallinity. The higher degrees of chewiness and gumminess of vinasse render the texture of WRW superior to that of NRW. The results indicated that WRW is superior to NRW in taste and texture because of the difference in starch structure.

Advancing the Use of Passive Sampling in Risk Assessment and Management of Sediments Contaminated with Hydrophobic Organic Chemicals: Results of an International Ex Situ Passive Sampling Interlaboratory Comparison.

This work presents the results of an international interlaboratory comparison on ex situ passive sampling in sediments. The main objectives were to map the state of the science in passively sampling sediments, identify sources of variability, provide recommendations and practical guidance for standardized passive sampling, and advance the use of passive sampling in regulatory decision making by increasing confidence in the use of the technique. The study was performed by a consortium of 11 laboratories and included experiments with 14 passive sampling formats on 3 sediments for 25 target chemicals (PAHs and PCBs). The resulting overall interlaboratory variability was large (a factor of ∼10), but standardization of methods halved this variability. The remaining variability was primarily due to factors not related to passive sampling itself, i.e., sediment heterogeneity and analytical chemistry. Excluding the latter source of variability, by performing all analyses in one laboratory, showed that passive sampling results can have a high precision and a very low intermethod variability (

Associations between occupational stress, burnout and well-being among manufacturing workers: mediating roles of psychological capital and self-esteem.

BACKGROUND: Occupational stress is an important risk factor for mental health among occupational population. Exploring related mediators of workers' mental health are important to improve their health and performance. Our study aims to explore the relationships between work stress, positive psychological resources, burnout and well-being. METHODS: The study was performed during the period of June and July in 2015. A questionnaire that consisted of the Effort-reward Imbalance Scale, the Maslach Burnout Inventory-General Survey, the Psychological Capital Questionnaire, the Rosenberg Self-esteem Scale, the Flourishing Scale, as well as demographic and working factors. RESULTS: Psychological capital mediated the associations of effort-reward imbalance and emotional exhaustion, cynicism, professional efficacy and well-being. Self-esteem mediated the associations of effort-reward imbalance ratio with cynicism, professional efficacy and well-being, and mediated the associations of overcommitment and cynicism, professional efficacy and well-being. CONCLUSIONS: The findings indicated that enhancing positive psychological resources could be considered in developing intervention strategies for psychological health among manufacturing employees.

Aortic arch reconstruction: deep and moderate hypothermic circulatory arrest with selective antegrade cerebral perfusion.

OBJECTIVE: To compare the effects of moderate and deep hypothermic circulatory arrest (DHCA) with selective antegrade cerebral perfusion (SACP) during aortic arch surgery in adult patients and to offer the evidence for the detection of the temperature which provides best brain protection in the subjects who accept aortic arch reconstruction surgery. METHODS: A total of 109 patients undergoing surgery of the aortic arch were divided into the moderate hypothermic circulatory arrest group (Group I) and the deep hypothermic circulatory arrest group (Group II). We recorded the data of the patients and their cardiopulmonary bypass (CPB) time, aortic clamping time, SACP time and postoperative anesthetized recovery time, tracheal intubation time, time in the intensive care unit (ICU) and postoperative neurologic dysfunction. RESULTS: Patient characteristics were similar in the two groups. There were four patients who died in Group II and 1 patient in Group I. There were no significant differences in aortic clamping time of each group (111.4±58.4 vs. 115.9±16.2) min; SACP time (27.4±5.9 vs. 23.5±6.1) min of the moderate hypothermic circulatory arrest group and the deep hypothermic circulatory arrest group; there were significant differences in cardiopulmonary bypass time (207.4±20.9 vs. 263.8±22.6) min, postoperative anesthetized recovery time (19.0±11.1 vs. 36.8±25.3) hours, extubation time (46.4±15.1 vs. 64.4±6.0) hours; length of stay in the intensive care unit (ICU) (4.7±1.7 vs. 8±2.3) days and postoperative neurologic dysfunction in the two groups. CONCLUSION: Compared to deep hypothermic circulatory arrest, moderate hypothermic circulatory arrest can provide better brain protection and achieve good clinical results.

[Authentication and adulteration analysis of sesame oil by FTIR spectroscopy].

It's common in edible oil market that adulterating low price oils in high price oils. Sesame oil was often adulterated because of its high quality and price, so the authentication and adulteration of sesame oil were qualitatively and quantitatively analyzed by Fourier transform infrared (FTIR) spectroscopy combined with chemometrics. Firstly, FTIR spectra of sesame oil, soybean oil, and sunflower seed oil in 4,000-650 cm(-1) were analyzed. It was very difficult to detect the difference among the spectra of above edible oils, because they are all mixtures of triglyceride fatty acids and have similar spectra. However, the FTIR data of edible oils in the fingerprint region of 1,800-650 cm(-1) differed slightly because their fatty acid compositions are different, so the data could be classified and recognized by chemometric methods. The authenticity model of sesame oil was built by principal component analysis (PCA) and soft independent modeling of class analogy (SIMCA). The recognition rate was 100%, and the built model was satisfactory. The classification limits of both soybean oil and sunflower seed oil adulterated in sesame oil were 10%, with the chemometric treatments of standard normal variation (SNV), partial least square (PLS) and PCA. In addition, the FTIR data processed by PCA and PLS were used to establish an analysis model of binary system of sesame oil mixed with soybean oil or sunflower oil, the prediction values had good corresponding relationship with true values, and the relative errors of prediction were between -6.87% and 8.07%, which means the quantitative model was practical. This method is very convenient and rapid after the models have been built, and can be used for rapid detection of authenticity and adulteration of sesame oil. The method is also practical and suitable for the daily analysis of large amount of samples.

[Raman spectroscopy combined with pattern recognition methods for rapid identification of crude soybean oil adulteration].

In the present paper, a non-destructive, simple and rapid analytical method was proposed based on Raman spectroscopy (Raman) combined with principal component analysis (PCA) and support vector machine (SVM) as pattern recognition methods for adulteration of crude soybean oil (CSO). Based on fingerprint characteristics of Raman, the spectra of 28 CSOs, 46 refined edible oils (REOs) and 110 adulterated oil samples were analyzed and used for discrimination model establishment. The preprocessing methods include choosing spectral band of 780-1,800 cm(-1), Y-axis intensity correction, baseline correction and normalization in succession. After those series of spectral pretreatment, PCA was usually employed for extracting characteristic variables of all Raman spectral data and 7 principal components which were the highest contributions of all data were used as var- iables for SVM model. The SVM discrimination model was established by randomly picking 20 CSOs and 95 adulterated oils as calibration set, and 8 CSOs and 35 adulterated oils as validation set. There were 4 kinds of kernel function algorithm (linear, polynomial, RBF, sigmoid) respectively used for establishing SVM models and grid-search for optimization of parameters of all the SVM models. The classification results of 4 models were compared by their discrimination performances and the optimal SVM model was based on linear kernel classification algorithm with 100% accuracy rate of calibration set recognition, a zero misjudgment rate and the lowest detection limit of 2.5%. The above results showed that Raman combined PCA-SVM could discriminate CSO adulteration with refined edible oils. Since Raman spectroscopy is simple, rapid, non-destructive, environment friendly, and suitable for field testing, it will provide an alternative method for edible oil adulteration analysis.

An investigation of the effect of logical structures on Chinese preschool children's counterfactual reasoning development.

Counterfactual reasoning helps people to learn from the past to prepare for the future. In contrast to English with counterfactual markers that directly signal counterfactual reasoning, Mandarin Chinese indicates counterfactual reasoning by counterfactuality enhancers, which enhance rather than directly signal entry into the counterfactual realm. There are more counterfactuality enhancers in subtractive than additive counterfactual premises. Hence, Chinese-speaking children might more readily interpret subtractive than additive counterfactual premises, leading to better performance on subtractive than additive counterfactual reasoning tasks. This difference between logical structures might be larger in Chinese than English, as English has counterfactual markers, which enable direct inference of counterfactuality regardless of logical structures. Consistent with these propositions, in two experiments, the present study found that Chinese preschool children's accuracy was significantly higher for subtractive than additive counterfactual reasoning. Also, the difference between logical structures was much larger compared to a previous study in UK children using a similar counterfactual reasoning task. Hence, the use of counterfactuality enhancers in Chinese might shape a developmental difference between subtractive and additive counterfactual reasoning. Parents and teachers may attend to this developmental pattern when scaffolding children's counterfactual reasoning growth.

Dual-task interference: Bottleneck constraint or capacity sharing? Evidence from automatic and controlled processes.

This study investigated whether the interference between two tasks in dual-task processing stems from bottleneck limitations or insufficient cognitive resources due to resource sharing. Experiment 1 used tone discrimination as Task 1 and word or pseudoword classification as Task 2 to evaluate the effect of automatic versus controlled processing on dual-task interference under different SOA conditions. Experiment 2 reversed the task order. The results showed that dual-task interference persisted regardless of task type or order. Neither experiment found evidence that automatic tasks could eliminate interference. This suggests that resource limitations, rather than bottlenecks, may better explain dual-task costs. Specifically, when tasks compete for limited resources, the processing efficiency of both tasks is significantly reduced. Future research should explore how cognitive resources are dynamically allocated between tasks to better account for dual-task interference effects.

In vitro digestibility of starch and protein in cooked wheat and oat whole flours: A comparative study.

Whole grains have garnered significant attention in the food industry due to their retained abundant nutrients when compared to refined grains. However, limited knowledge exists regarding the digestive behavior of starch and protein. This study compared the physicochemical properties and in vitro starch and protein digestibility of cooked whole wheat flour (WF) and naked oat flour (NOF), and evaluated the impact of endogenous components (protein, lipid, ß-glucan, and polyphenol) on the physicochemical properties and digestibility of WF and NOF. The result indicated that the final hydrolysis rate of WF samples (starch: 23.2 %∼46.3 %; protein: 23.1 %∼63.0 %) was lower than that of NOF samples (starch: 32.1 %∼61.0 %; protein: 32.3 %∼63.6 %). The removal of different endogenous components led to improved digestibility of starch and protein in both WF and NOF. This study contributes to the understanding of the starch and protein digestibility of whole grains, consequently facilitating the development of whole grain products.

Separating spatial representations from polarity encoding in the processing of number and sequence stimuli in a four-way classification task.

Although the SNARC effect in the processing of most magnitude stimuli and sequence stimuli has been reported for the past 30 years, it remains unclear whether this effect is caused by the spatial representation or polarity encoding of stimuli. In the present study, we designed five experiments using a four-way classification task to evaluate the ability of spatial representation theory and polarity encoding theory to explain the SNARC effect in the processing of number and sequence stimuli. In all five experiments in the present study, stimuli (Experiments 1 and 4: four different Arabic numbers, Experiment 2: sequence stimuli, Experiment 3: ordinal sequences relevant to working memory, Experiment 5: Chinese characters without any implicit spatial information) were centrally presented. Participants were asked to respond to specific number or sequence stimuli by pressing the A, S, K, and L keys in consistent trials (or the L, K, S, and A keys in inconsistent trials). The results showed that (1) the SNARC effect occurred in the processing of number and sequence stimuli both when only one specific number was mapped to one specific key (Experiments 1, 2 and 3) and when two numbers were mapped to one specific key (Experiment 4). (2) There was not a SNARC effect when the numbers were replaced with Chinese characters without any implicit spatial information (Experiment 5). The results of these five experiments imply that the SNARC effect in the processing of magnitude stimuli, including numbers and sequences, originates from the spatial representation of stimuli, supporting spatial representation theory.

Improved light and ultraviolet stability of curcumin encapsulated in emulsion gels prepared with corn starch, OSA-starch and whey protein isolate.

The objective of this study was to enhance the bioavailability and stability of curcumin (Cur) by encapsulating it in corn starch (CS)/octenylsuccinic acid modified (OSA)-starch-whey protein isolate (WPI) emulsion gels (EGs). As the volume fraction of the oil phase increased, the droplet size and ζ- potential of the EGs decreased. The encapsulation efficiency and bioavailability of Cur in CS/OSA-starch-WPI EGs with a 60% oil ratio were 96.0% and 67.3%, respectively. The release rate of free fatty acid and the bioavailability of Cur from the EGs after digestion were significantly higher compared to Cur dissolved in oil. EGs with an oil phase volume fraction of 75% and 80% demonstrated greater protection against light irradiation but were less effective against UV irradiation compared to EGs with a 60% oil phase volume fraction. Encapsulation in EGs proved to be an effective method for enhancing the bioavailability and stability of Cur.

Impact of soluble soybean polysaccharide on the gelatinization and retrogradation of corn starches with different amylose content.

Polysaccharides have a significant impact on the physicochemical properties of starch, and the objective of this study was to examine the effect of incorporating soluble soybean polysaccharide (SSPS) on the gelatinization and retrogradation of corn starches (CS) with varying amylose content. In contrast to high-amylose corn starch (HACS), the degree of gelatinization of waxy corn starch (WCS) and normal corn starch (NCS) decreased with the addition of SSPS. The inclusion of SSPS resulted in reduced swelling power in all CS, and led to a decrease in gel hardness of the starches. The intermolecular forces between SSPS and CS were primarily hydrogen bonding, and a gel network structure was formed, thereby retarding the short-term and long-term retrogradation of CS. Scanning electron microscopy results revealed that the addition of SSPS in starches led to a loose network structure with larger poles and a reduced ordered structure after retrogradation, as observed from the cross-section of formed gels. These findings suggested that SSPS has great potential for applications in starchy foods, as it can effectively retard both gelatinization and retrogradation of starches.

Impact of molecular structure of starch on the glutinous taste quality of cooked chestnut kernels.

Chestnuts are a starchy food with a characteristic glutinous taste that is often used to assess their quality. In this study, our findings indicated that chestnuts with higher glutinous taste quality had lower amylose content and microcrystalline structures, as well as higher subcrystalline structures and relative crystallinity in both the raw and steamed starches. In the leached starch, chestnuts with higher glutinous taste quality had lower amylopectin B1 chains and microcrystalline structure, but higher amylopectin B2 chains, subcrystalline structure and relative crystallinity. These results suggest that amylose content, relative crystallinity, and amylopectin chain length distribution are important factors determining the glutinous taste quality of chestnuts. To further enhance our understanding of these factors, an sensory evaluation model was developed based on textural profile analysis parameters. This study provides valuable insights into the relationship between molecular structure of starch and the glutinous taste quality of starchy foods.

Physicochemical properties of a novel chestnut porous starch nanoparticle.

A novel chestnut porous starch nanoparticle (PSNP) was successfully synthesized, combining the properties of starch nanoparticle (SNP) and porous starch. The SNP obtained through ultrasonic and acid hydrolysis, exhibited a smaller particle size (173.9 nm) and a higher specific surface area (SSA) compared to native starch. After the synergistic hydrolysis by α-amylase and glucoamylase, the porous structure appeared on the surface of SNP. The prepared PSNP had a size of 286.3 nm and the highest SSA. In the adsorption experiments, PSNP showed higher capacities for adsorbing water, oil and methylene blue (MB) compared to other samples. The acid and enzymatic treatments resulted in a decrease in the levels of total starch content and amylose ratio. Furthermore, the treatments increased the levels of relative crystallinity (RC) and solubility, while decreasing the short-range ordered structure and swelling ratio at high temperatures. It was observed that the SSA of starch granules positively correlated with the MB and water adsorption capacity (WAC), solubility, and RC. These findings highlight the potential of the novel PSNP as an efficient adsorbent for bioactive substances and dyes.