The joint effects of room temperature ionic liquids and ordered media on fluorescence characteristics of estrogens in water and methanol

This study investigated the steady-state and time-resolved fluorescence properties of 17α-ethinylestradiol (EE2) and 17β-estradiol (E2) in the presence of ordered media (β-cyclodextrins (β-CD) and cetyltrimethylammonium bromide (CTAB)). In addition, we analyzed the effects of four room temperature ionic liquids (RTILs) on the fluorescence intensities (FIs) of EE2/β-CD and E2/β-CD inclusion complexes in methanol. Both β-CD and CTAB enhanced the fluorescence of EE2 and E2. The FIs of EE2 and E2 with β-CD or CTAB in methanol were greater than those in water, possibly resulting from decreased oxygen-quenching in H2O molecules. β-CD and CTAB may form inclusion complexes with estrogen in both water and methanol. The inclusion ratio of the complex was 1:1 and the inclusion constant (K) values in water were greater than those in methanol. The fluorescence lifetimes were 2.50 and 4.13 ns for EE2 and 2.58 and 4.03 ns for E2 in aqueous solution and methanol, respectively. The changing trend of fluorescence lifetimes for EE2 and E2 in β-CD or CTAB was similar to the steady-state FIs. The four RTILs had a significant quenching effect on the FIs of EE2/β-CD and E2/β-CD, and the quenching process for EE2/β-CD and E2/β-CD by RTILs was demonstrated to be a dynamic quenching mechanism. Fluorescent data obtained from these complex systems provide a theoretical foundation for understanding the interaction mechanisms between ordered media and RTILs in the analysis of estrogens

A novel combination of enzymatic hydrolysis and fermentation: effects on the flavor and nutritional quality of fermented Cordyceps militaris beverage

This study evaluated the effects of enzymatic hydrolysis and fermentation on the flavor and nutritional quality of fermented Cordyceps militaris beverage. Enzymatic hydrolysis can produce more reducing sugars and provide an appropriate fermentation substrate for the growth of bacteria. Electronic nose (e-nose) analysis indicated that first enzymatic hydrolysis and then two-step fermentation could significantly increase the volatile flavor component response values of the fermented beverage. Moreover, electronic tongue (e-tongue) analysis indicated that the fermentation process can increase the sourness and decrease the bitterness of the beverage, resulting in attaining a better taste. Based on the research undertaken on nutritional quality of this fermentation beverage, it was found that a combination of cellulase and pectinase with the ratio of 2:3 yielded higher cordycepin content. After fermentation, the retention rate of cordycepin was also high (98.02%). Fermented beverage pretreated with complex enzymes had a stronger antioxidant capacity compared with non-enzymatic group, which was indicated by the hydroxyl radical scavenging rate and reducing power determination. This fermented C. militaris beverage is expected to help to develop a functional beverage and further research can be carried out on the shelf-life of this beverage

Modulating Digestibility and Mitigating Beany Flavor of Pea Protein

Pea (Pisum sativum) protein, as a pulse protein second only to soy protein, has shown increasing popularity in the plant-based food market. Numerous studies have shown the desirable techno-functionalities of pea protein for emulsifying, gelling, and foaming. Nevertheless, poor digestibility and unpleasant beany flavors of pea protein lower consumer acceptance. The current state of understanding on digestibility and beany attributes of pea proteins could help pave the way for pea protein-based food formulation with improved quality. This paper covers recently reported studies to modulate the digestibility and beany notes of pea protein by many processing techniques, and highlights the influence of non-protein components and food matrix structures while formulating pea protein-based food systems. Several modification techniques could alter the digestibility and improve the flavor of pea proteins by reorienting the protein structures or forming protein-based complexes. Precise tailoring the digestibility/flavor of pea proteins is promising based on current research, though further investigation is still required to reduce adverse effects or side products. In addition, more studies on simulated pea protein-based food systems are required to mimic the actual food comprising multi-components and specific structures to narrow the gap between lab-scale research and food industry applications

Efficient plant foods processing based on infrared heating

Infrared (IR) heating is a potential energy-saving and high-efficiency technology, whose application in the food processing field is still in its infancy. IR heating has prominent advantages over conventional heating, namely, uniform heating in a shorter time with less quality degradation, but it has a salient shortcoming of low penetration depth, which makes it unsuitable for heating large or thick food materials. Efficient IR processing is to maximize the advantages of IR heating, and to overcome its shortcomings for achieving the goal of producing high-quality foods efficiently. In order to open up a broader path for IR processing in foods, this article reviews approaches to realizing efficient IR processing and introduces main applications as well as research progress of high-efficiency IR technology. Finally, some trends about the development of IR processing are also presented

Vascular tortuosity is related to reduced thalamic volume after middle cerebral artery occlusion

Objectives: The mechanisms underlying secondary brain injury in remote areas remains unclear. This study aimed to investigate the relationship between vascular tortuosity and thalamic volume. Methods: In this study, we retrospectively analyzed sixty-five patients with unilateral middle cerebral artery occlusion (MCAO) who underwent magnetic resonance angiography. We compared the vascular tortuosity in patients with MCAO and controls, and analyzed the relationship between vascular tortuosity and thalamic volume. Results: Compared with controls, the MCAO group exhibited a significantly smaller thalamus volume on the affected side (5874 ± 183 mm3 vs. 5635 ± 383 mm3, p 60 years and in female patients