A study of prehospital EMS response time and influencing factors in the main urban area of Chongqing, China.

Shortening the prehospital emergency medical service (EMS) response time is crucial for saving lives and lowering mortality and disability rates in patients with sudden illnesses. Descriptive analyses of prehospital EMS response time and each component were conducted separately using ambulance trip data from the 120 Dispatch Command Centre in the main urban area of Chongqing in 2021, and then, logistic regression analyses were used to explore the influencing factors. The median prehospital EMS response time in the main urban area of Chongqing was 14.52 min and the mean was 16.14 min. A 44.89% of prehospital EMS response time exceeded 15 min. Response time was more likely to surpass this threshold during peak hours and in high population density areas. Conversely, lower probabilities exceeding 15 min were observed during the night shift, summer, and autumn seasons, and areas with a high density of emergency station. 33.28% of preparation time was >3 min, with the night shift and high population density areas more likely to be >3 min, while for the summer and autumn seasons, high Gross National Product (GDP) per capita areas had a lower likelihood of having preparation time >3 min. 45.52% of travel time was >11 min, with peak hours, summer and autumn, and high GDP per capita areas more likely to have had a travel time >11 min, while night shift and high emergency station density areas had a lower likelihood of travel time >11 min. The primary factors influencing prehospital EMS response time were shifts, traffic scenarios, seasons, GDP per capita, emergency station density, and population density. Relevant departments can devise effective interventions to reduce response time through resource allocation and department coordination, staff training and work arrangement optimisation, as well as public participation and education, thereby enhancing the efficiency of prehospital emergency medical services.

Association between ambient temperatures and injuries: a time series analysis using emergency ambulance dispatches in Chongqing, China.

BACKGROUND: Global warming and increasing extreme weather have become a severe problem in recent years, posing a significant threat to human health worldwide. Research exploring the link between injury as one of the leading causes of death globally and ambient temperature was lacking. Based on the hourly injury emergency ambulance dispatch (IEAD) records from 2019-2021 in the main urban area of Chongqing, this study explored the role of temperature extremes on the pathogenesis of injury by different mechanisms and identified sensitive populations for different mechanisms of injury. METHODS: In this study, we collected hourly injury emergency ambulance dispatch (IEAD) records from Chongqing Emergency Dispatch Center in the main urban area of Chongqing from 2019 to 2021, and used a distributed lagged nonlinear model (DLNM) with quasi-Poisson distribution to evaluate the association between ambient temperature and IEADs. And the stratified analysis was performed by gender, age and different injury mechanisms to identify susceptible groups. Finally, the attributable burden of ambient extreme temperatures was also investigated. RESULTS: The risk for total IEADs increased significantly at high temperature (32 °C) compared with optimal temperature (9 °C) (CRR: 1.210; 95%CI[1.127,1.300]). The risks of traffic accident injury (CRR: 1.346; 95%CI[1.167,1.552]), beating injury (CRR: 1.508; 95%CI[1.165,1.952]), fall-height injury (CRR: 1.871; 95%CI[1.196-2.926]) and injury of sharp penetration (CRR: 2.112; 95%CI[1.388-3.213]) were significantly increased. At low temperature (7 °C), the risk of fall injury (CRR: 1.220; 95% CI [1.063,1.400]) increased significantly. Lag for 24 hours at extreme low temperature (5 °C), the risk of 18-45 years (RR: 1.016; 95%CI[1.009,1.024]) and over 60 years of age (RR: 1.019; 95%CI[1.011,1.025]) increased significantly. The effect of 0 h delay in extreme high temperature (36 °C) on males aged 18-45 years (RR: 1.115; 95%CI[1.071,1.162]) and 46-59 years (RR: 1.069; 95%CI[1.023,1.115]) had significant impact on injury risk. CONCLUSIONS: This study showed that ambient temperature was significantly related to the risk of injury, and different mechanisms of injury were affected differently by extreme temperature. The increasing risk of traffic accident injury, beating injury, fall-height injury and sharp penetrating injury was associated with extreme heat, while fall injury was associated with extreme cold. The risk of injury in high temperature environment was mainly concentrated in males and young adults. The results of this study can help to identify the sensitive population with different injury mechanisms in extreme temperature environment, and provide reference for public health emergency departments to respond to relevant strategies in extreme temperature environment to minimize the potential risk to the public.

Effects of amino acid composition of yeast extract on the microbiota and aroma quality of fermented soy sauce.

Yeast extracts, of which amino acids are the main component, can be directly applied to improve the flavor of final soy sauce. In this study, the potential of commercial yeast extracts was explored from amino acid approach to enhance the flavor quality of soy sauce by shaping the core fermentation microbiota. Alkaline and neutral amino acids favored the competitive benefits of flavor-producing bacteria, while acidic amino acids promoted the stress resistance of the fermentation microbiota, especially the abundance of Lactobacillus, which increased to 18.03-23.78% and became the predominant microbiota. The mass ratio of neutral-nonpolar: neutral-polar: acidic: alkaline amino acids was 40: 18: 27: 15, which provided the optimal improvement of soy sauce aroma. The formulation and activated the metabolic pathways of 3-methyl-1-butyraldehyde, 3-methyl-1-butanol and 2-methyl-1-propanol through Leu and Ile, resulting in a 52.6% increase in malt-like aroma. This study provides a new idea for the regulation of soy sauce fermentation.

Dairy Processing Affects the Gut Digestion and Microecology by Changing the Structure and Composition of Milk Fat Globules.

Milk fat globules (MFGs) are the major source of energy for infants' dietary intake. In this study, the effects of changes in the structure and composition of MFG after dairy processing on lipolysis and immune regulation were investigated. Pasteurized MFG tends to form protein aggregates to prevent lipolysis. However, the aggregate is rich in neutrophil degranulation products, which are effective in killing pathogens. Homogenized MFG has the lowest hydrolysis rate due to the reconstituted anti-lipase barrier and exposed apolipoprotein. Simultaneously, the reconstituted barrier can compensate for the lack of the complement cascade. Spray-dried MFG had the highest hydrolysis rate attributable to the disrupted MFG barrier and the release of lipoprotein lipase and endothelial lipase. The immunomodulatory properties of spray-dried MFG proteins are mainly mediated by the toll-like receptor (TLR) signaling pathway. This research provides the improvement basis of dairy processing and functional infant formulas.

Effects of Human, Caprine, and Bovine Milk Fat Globules on Microbiota Adhesion and Gut Microecology.

Milk fat is an essential nutrient for infant development. The effects and mechanisms of human, caprine, and bovine milk fat globules (MFGs) on the gut microbiota were investigated in this study. Human MFGs enhance the efficacy of probiotics by inhibiting pathogen function. Akkermansia and Bifidobacterium were identified as the dominant microbiota by human MFGs. Mucin and complement inhibitory proteins in human MFGs were found to inhibit different pathogens. Caprine MFGs directly promoted the colonization of probiotics and the emergence of the biomarker Allobaculum. Mucin 1 in caprine MFGs was primarily responsible for inducing probiotic adhesion. Bovine MFGs increased the abundance of Oscillospira, which reduces the risk of obesity. Due to the enrichment of cell-cell junction proteins and the lack of mucin, the regulation of gut microecology by bovine MFGs was not readily apparent. In short, this study paves the way for the development of functional infant formula.

Removal performance and mechanisms of toxic hexavalent chromium (Cr(VI)) with ZnCl2 enhanced acidic vinegar residue biochar.

Acidic vinegar residue (VR) and toxic hexavalent chromium (Cr(VI)) are unfavorable substances due to their toxicity against the environment. In this study, modified biochar was prepared to investigate the removal mechanisms of Cr(VI). The results showed that ZnCl2 could yield highly aromatic products with improved pore structures. The adsorption capacity of modified biochar reached the highest efficiency (236.81 mg g-1) when the mass ratio of ZnCl2/VR was 1, which is higher than the control (9.96 mg g-1). In addition, Cr(VI) adsorption coexisted with physical and chemical adsorption. The mechanisms of modified biochar to Cr(VI) removal included electrostatic attraction, pore filing, reduction and surface complexation. Notably, as a fermented product, VR biochar was a nitrogen-rich product; the formation of the amino group could provide a direct solid site for Cr(VI) adsorption. Subsequently, amorphous silica could be converted into silanol to provide additional adsorption sites. This work establishes the theoretical basis for efficient Cr(VI) removal and VR reuse.

Investigation and probabilistic health risk assessment of trace elements in good sale lip cosmetics crawled by Python from Chinese e-commerce market.

A growing body of evidence suggests that the lip products are polluted by heavy metals, which would inevitably cause safety problems with long-term exposure, but few studies have focused on their deeper health risk assessments. This study sets out to identify the lip cosmetics in good sale from Chinese e-commerce market utilizing Python crawler and then explore the probabilistic health risks caused by 6 trace elements in 34 most popular lip cosmetics with Monte Carlo simulation. The results found that there was no obvious non-carcinogenic risk to humans. As for high users, the carcinogenic risk levels of Cr exceeded the acceptable risk recommended by USEPA, approximately 10% and 25% for lipsticks and lip glosses, respectively. Cr was regarded as the priority metal for risk control in the present study. Finally, it was recommended that the minimum use period limit for using up one lip product ranged from 0.54 months to 5.74 months. Overall, this study appears to be the first to conduct a probabilistic health risk assessment of trace elements in lip products, which would be of significance for policy makers to take effective strategies to minimize exposure health risk and contamination.

Determination of microbial diversities and aroma characteristics of Beitang shrimp paste.

Beitang shrimp paste (BSP) is fermented by different parts of shrimp, such as the head (H), meat (M), or the whole shrimp (S and W). Microbial communities of BSP were dominated by Firmicutes and Proteobacteria at the phyla level and Tetragenococcus at the genus level. However, the microbial diversity of M was the lowest than the others. Non-dominant bacterial communities were presented by a mutual symbiotic model in BSP fermentation. Tetragenococcus, Halanaerobium, Streptococcus, and Brevundimonas were positively correlated with the biosynthesis of amino acids, fatty acids, and metabolic cofactors; Marinilactibacillus and Pseudomonas might be the main contributors to inorganic sulfides, nitrogen oxides, and long-chain alkanes in BSP; Psychrobacter was closely related to the ester characteristics of methyl palmitoleate and methyl hexadecanoate in H. Halanaerobium and Streptococcus promoted the production of pyrazines in S. Tetragenococcus was positively correlated with acetic acid, decanoic acid, and palmitic acid that improved the sour aroma of M. The relationship between bacteria and aroma formation under different raw materials was expected to improve the quality of BSP.