Plasma fatty acids and attention deficit hyperactivity disorder: a Mendelian randomization investigation.

Background: Attention deficit hyperactivity disorder (ADHD) is the most common neurodevelopmental disorder of childhood, and pathogenesis is not fully understood. Observational studies suggest an association between fatty acids abnormalities and ADHD, but there are contradictions and differences between these findings. To address this uncertainty, we employed a two-sample bidirectional Mendelian Randomization (MR) analysis to investigate the causal relationship between fatty acids and ADHD. Methods: We conducted a two-sample Mendelian Randomization (MR) study, selecting single nucleotide polymorphisms (SNPs) highly correlated with fatty acid levels from the CHARGE Consortium as our instruments. The outcome data were sourced from the Psychiatric Genomics Consortium (PGC) dataset on ADHD, comprising 225,534 individuals, with 162,384 cases and 65,693 controls. Inverse variance weighting, MR-Egger, and weighted median methods were employed to estimate the causal relationship between fatty acids and ADHD. Cochran's Q-test was used to quantify heterogeneity of instrumental variables. Sensitivity analyses included MR-Egger intercept tests, leave-one-out analyses, and funnel plots. Results: The MR analysis revealed no significant associations between genetically predicted levels of various saturated, monounsaturated, and polyunsaturated fatty acids (including omega-3 and omega-6) and ADHD risk in the CHARGE and PGC cohorts. Notably, an initial association with Dihomo-gamma-linolenic acid (DGLA) (OR = 1.009, p = 0.032 by IVW) did not persist after correction for multiple testing (adjusted p-value = 0.286). Sensitivity analysis supported our findings, indicating robustness. Moreover, there was a lack of evidence supporting a causal link from ADHD to fatty acids. Conclusion: While our study on the basis of genetic data does not provide evidence to support the causal role of fatty acids in ADHD, it does not preclude their potential involvement in reducing the risk of ADHD. Further research is needed to explore this possibility.

Revealing horizontal and vertical variation of soil organic carbon, soil total nitrogen and C:N ratio in subtropical forests of southeastern China.

Soil organic carbon (SOC) and total nitrogen (STN) are crucial soil quality indicators in a forest ecosystem. Their cycling processes and interactions have a key impact on the plants productivity, potential carbon sequestration and stability of the terrestrial ecosystem. In this study, soil profile samples (0-100 cm) were collected from 906 plots of typical subtropical forest in Zhejiang Province, southeastern China. Moran's I, geostatistics and geographic information system (GIS) techniques were used to study the vertical and horizontal heterogeneity of SOC, STN and C:N ratio. The results indicated that the contents of SOC and STN clearly decreased with the soil depth increasing (from 0 to 10 cm layer to 60-100 cm layer). The spatial distributions of SOC and STN were consistent with the topography, showing a decreasing trend from southwest to northeast of Zhejiang Province. The results of ANOVA and correlation analyses indicated that the dominant tree species, elevation and Normalized Difference Vegetation Index (NDVI) were the key factors affecting SOC and STN contents. For the total 0-100 cm soil layer, the mean densities of SOC and STN were 108.53 Mg ha-1 and 0.08 Mg ha-1, respectively. The total stocks of SOC and STN were 877.19 Tg and 84.42 Tg. Approximately 65% SOC and 45% STN were belonged to the upper 30 cm soil layer, which was strongly related to the actual soil thickness. The results could provide critical information for forestry and environmental management related to C and N accumulations in subtropical forests of China.

Widely Targeted UHPLC-MS/MS Metabolomic Analysis on the Chemical Variation in Blueberry-Filled Pastries During Processing.

The majority of components in fruits are sensitive to heat-processing. Nevertheless, fruits are becoming popular ingredients in processed foods, like bakery foods. Therefore, the fate of the components in the fruit-involved food during thermal processing is important for the assessment of their nutritional values and sensory properties. Unfortunately, comprehensive knowledge of the compositional alteration in real food products during processing is limited. In the current study, a popular bakery food, blueberry-filled pastry, was taken as the object, and a widely targeted metabolomic approach was applied to investigate the holistic compositional variation of blueberry filling during pastry preparation. Amongst the total of 630 chemicals identified, 288 chemicals were screened as differential compounds between samples collected at different processing stages. The most variation of the chemicals was observed during the process of stir-frying. A total of 197 chemicals varied significantly in concentrations during stir-frying, while only 75 chemicals altered significantly in contents during baking. Amongst 288 differential compounds, 117 belonged to the group of phenolic compounds, with the others found to be sugars and organic acids, amino acids, lipids, nucleotides, etc. The possible mechanisms of the chemical alterations during thermal processing were also discussed in the current study. The data provide comprehensive information on the compositional changes in berry-containing fillings during thermal processing, and hints and emphasis for further investigation of the underlying mechanisms.

Influences of stir-frying and baking on flavonoid profile, antioxidant property, and hydroxymethylfurfural formation during preparation of blueberry-filled pastries.

Bakery products with fruit fillings are growing fast. Blueberry-filled pastries are widely consumed in China. This study aimed to investigate the effects of two thermal processing procedures (stir-frying and baking) on flavonoid profile, antioxidant property, and hydroxymethylfurfural (HMF) formation during preparation of blueberry-filled pastries. Stir-frying contributed the most to the variations in these values in blueberry filling. Anthocyanins (48%-53% reduction in total) were more susceptible to thermal processing than flavonols (11%-16%). Among anthocyanins, delphinidin glycosides (61%-67% reduction) were the most unstable, followed by malvidin (52%-58%), petunidin (40%-45%), and cyanidin (38%-41%). A high level of HMF (300 mg/kg) was formed during stir-frying. Except for anthocyanins, baking did not significantly influence HMF formation, flavonol degradation, and antioxidant property in the fillings. Stir-frying processing conditions rather than baking must be further investigated for nutrient retention and HMF inhibition.