Influence of sleep fragmentation in infancy and toddler period on emotional and behavioral problem at the age of 6 years: a birth cohort study / 中华儿科杂志

Objective: To investigate the influence of sleep fragmentation in infancy and toddler period on emotional and behavioral problems at the age of 6 years. Methods: Using a prospective cohort design, 262 children were extracted from mother-child birth cohort recruited from May 2012 to July 2013 in Renji Hospital, School of Medicine, Shanghai Jiao Tong University. Children's sleep and physical activities were assessed using actigraphy at 6, 12, 18, 24, and 36 months of age, from which the sleep fragmentation index (FI) at each follow-up point was calculated. Children's emotional and behavioral problems at 6 years of age were assessed using the strengths and difficulties questionnaire. Group-based trajectory model was applied to determine sleep FI in infancy and toddler period trajectory groups with Bayesian information criteria being used to determine the best fitting model. Children's emotional and behavioral problems between groups were examined with independent t test and linear regression models, etc. Results: A total of 177 children, with 91 boys and 86 girls, were included in the final analysis and were divided into 2 groups: high FI group (n=30) and low FI group (n=147). Compared with children in the low FI group, those in the high FI group presents with higher total difficulties score and higher hyperactivity or inattention score ((11.0±4.9) vs. (8.9±4.1), (4.9±2.7) vs. (3.7±2.3) scores, t=2.17, 2.23, both P<0.05, respectively), with the differences remaining significant after adjusting for covariates (t=2.08, 2.09, both P<0.05 respectively). Conclusion: High sleep fragmentation in infancy and toddler period is associated with more emotional and behavioral problems, especially hyperactivity or inattention problems, at 6 years of age.

Progress on formation and taste-masking technology of stench of animal medicines / 中国中药杂志

Animal medicines have been called "medicine with affinity to flesh and blood" by doctors of all ages, which always act as an important branch of Chinese medicine. They have various types, extensive sources and long application history, with unique cli-nical effects in anti-coagulation, anti-thrombosis, anti-fatigue, immune regulation, anti-tumor, anti-convulsion and so on. Most animal medicines contain proteins, fatty acids, and trimethylamine oxides, which are prone to decomposition and produce substances such as biological amines, aldehydes, ketones, alcohols, trimethylamine and ammonia with unpleasant odors. The stench produced by the combination of various odors can easily cause side effects such as nausea and vomiting, which would probably affect the drug compliance and clinical efficacy in patients, and block the development of high-quality animal medicines. At present, we have insufficient understanding on sources and formation mechanism of the stench of animal medicines, lacking development of taste-masking technology. Therefore, the universality, formation, vomiting mechanism, evaluation methods, and masking technology of stench of animal medicines were summarized in this paper, so as to deepen the recognition of stench, provide references for the development of animal medicines deodorization technology, enhance patients' compliance with animal medicines, and promote animal drugs to better serve public health in the new era.

Optimization of processing methods for deodorizing Periplaneta americana based on subjective and objective smell evaluation combined with analysis of volatile components / 中草药

Objective: To screen a processing method suitable for deodorizing of Periplaneta americana (PA) through subjective and objective evaluation combined with changes in volatile components, and explore the mechanism of deodorization. Methods: Raw, vinegar-processed, wine-processed, wheat bran-processed products of PA were prepared respectively. Volunteer sensory evaluation combined with electronic nose system was used to evaluate the odor difference between raw and processed products to screen a better processed product. HS-SPME-GC-MS and ROAV were used to analyze the key odorous components of PA. The peak area normalization method combined with multivariate statistical analysis were used to analyze the difference of volatile components between raw and processed products to explore the mechanism of processing. Results|| Volunteer scores showed that the average scores of raw, vinegar-processed, wine-processed, wheat bran-processed products were 3.38, 1.25, 2.88, and 3.04, respectively. The results of the electronic nose showed that the Euclidean distance between the raw and vinegar-processed, wine-processed, wheat bran-processed products were 7.34, 3.77 and 1.60, respectively, but the direction of scatter of vinegar-processed product was opposite to that of wine-processed product and wheat bran-processed product, suggesting that the mechanism of deodorization may be different. Vinegar processing was determined as the optimum method for deodorizing by comprehensive analysis of subjective and objective evaluation data. The key odor components of PA were 3-methyl butanal, hexanal, nonyl aldehyde, heptaldehyde, decyl aldehyde, phenyl acetaldehyde, (E,E)-2,4-nonadienal, 2-pentylfuran, (+)-limonene, and myristic aldehyde. The PCA result of volatile components showed that four kinds of processed products can be clearly distinguished, and there were differences in volatile components and content. There were seven differential chemical components between raw and vinegar-processed products, including hexanal, palmitic acid, oleic acid, acetic acid, ethyl oleate, ethyl palmitate, and ethyl linoleate. The content of vinegar-processed products was lower than that of raw products, especially the key odorous component hexanal. Conclusion: The vinegar processing is a better method to improve the odor of PA, and its mechanism may be associated with reducing odorous components such as hexanal.

Analysis on Odorous Components in Different Processed Products of Periplaneta americana by HS-SPME-GC-MS / 中国实验方剂学杂志

Objective:To analyze the odorous components and their contents in raw products, wine-processed products, vinegar-processed products and wheat bran-processed products of Periplaneta americana. Method:Headspace solid-phase microextraction (HS-SPME) was used to extract the volatile components from different processed products, the chemical compositions were analyzed by gas chromatography-mass spectrometry (GC-MS), and the relative contents of each component was calculated by peak area normalization method. Result:A total of 41, 32, 40 and 47 components were respectively identified from raw, wine-processed, vinegar-processed and wheat bran-processed products of P. americana, involving a total of 13 common components. Conclusion:The odorous components in the raw products are mainly derived from aldehydes, alcohols, amines, hydrocarbons and other volatile substances. Odorous components can be reduced effectively and flavoring substances can be increased by wine, vinegar and wheat bran processing. This study provides a scientific basis for the further study of correcting odor of P. americana, it also provides a reference for analysis and correction of odor of animal medicines.