Physicochemical properties, metabolomic analysis, antioxidant and lipid - lowering activity of a functional beverage based on cocona (Solanum sessiliflorum Dunal) / Propiedades fisicoquímicas, análisis metabolómico, actividad antioxidante e hipolipemiante de una bebida funcional a base de cocona (Solanum sessiliflorum Dunal)

The physicochemical, microbiological and metabolomics analysis, antioxidant and lipid - lowering effect, and shelf life prediction of a functional beverage based on cocona pul p of SRN9 ecotype was to carry out. According to the results obtained, the beverage complies with all the characteristics of the Peruvian technical standard for juices, nectars and fruit beverages NTP 203.110:2009 and is within the limits established by th e sanitary technical standard NTS N° 071 - MINSA/DIGESA - V.01, with a shelf - life period of 4 months and 1 day. The metabolome regarding bioactive compounds showed the presence of 30 compounds, including several glycosylated flavonols, two flavanols, and two s permidines. Likewise, showed a lipid - lowering effect statistically significant (p < 0.05) about the serum levels of total cholesterol and triglycerides, with a mean reduction of 41.52 mg/dL for total cholesterol levels and 130.80 mg/dL for triglyceride lev els. This beverage could be an alternative for the treatment of atherosclerosis and prevention of cardiovascular diseases.

Se rea lizó el análisis fisicoquímico, microbiológico y metabolómico, efecto antioxidante e hipolipemiante, y vida útil de una bebida funcional a base de cocona ecotipo SRN9. De acuerdo a los resultados, la bebida cumple con las características de la norma técnic a peruana para jugos, néctares y bebidas de frutas NTP 203.110:2009 y se encuentra dentro de los límites establecidos por la norma técnica sanitaria NTS N° 071 - MINSA/DIGESA - V.01, con una vida útil de 4 meses y 1 día. Del perfil metabolómico se identificaro n 30 compuestos, entre ellos varios flavonoles glicosilados, dos flavanoles y dos espermidinas. Asimismo, mostró un efecto hipolipemiante estadísticamente significativo (p < 0,05) sobre los niveles séricos de colesterol total y triglicéridos, con una reduc ción media de 41,52 mg/dL y de 130,80 mg/dL para los niveles de colesterol total y de triglicéridos, respectivamente. Esta bebida podría ser una alternativa para el tratamiento de la aterosclerosis y prevención de enfermedades cardiovasculares.

Effects of Guben Fangxiao Beverage （固本防哮饮） on Lung Tissue Oxidative Stress and AMPK/Nrf2/HO-1 Pathway in Mice with Bronchial Asthma in Remission / 中医杂志

ObjectiveTo investigate the possible mechanism of Guben Fangxiao Beverage （固本防哮饮） for the prevention and treatment of chronic airway inflammation during asthma remission. MethodsThirty-six female Balb/c mice were randomly divided into normal group， model group， low-， medium-， and high-dose of Guben Fangxiao Beverage group and montelukast sodium group， with 6 mice in each group. Except for the normal group， ovalbumin and respiratory syncytial virus were used in other groups to establish a mouse model of bronchial asthma in remission stage. After molding， the low-， medium-， and high-dose groups of Guben Fangxiao Beverage were respectively given 12， 24， and 36 g/（kg·d）， the montelukast sodium group was given montelukast sodium granule 2.6 mg/（kg·d）， and the mice in the normal group and model group were given 20 ml of double-distilled water， all by gavage， once a day for 28 days. The levels of interleukin 4 （IL-4） and interleukin 5 （IL-5） in the lung tissue of mice were detected； HE staining was used to observe the pathology of the lung tissue and to score the inflammation； DHE staining was used to observe the level of reactive oxygen species （ROS） in the lung tissue， and the activities of mitochondrial respiratory chain complexes Ⅰ， Ⅱ， Ⅲ， Ⅳ， and Ⅴ in the lung tissue were detected； the levels of serum superoxide dismutase （SOD）， catalase （CAT）， malondialdehyde （MDA） and adenosine triphosphate （ATP） were detected； the protein expression levels of phosphorylated adenosine monophosphate-activated protein kinase （p-AMPK）， nuclear factor erythroid 2-related factor 2 （Nrf2）， haem oxygenase 1 （HO-1） and cAMP responsive element binding protein （CREB） in the lung tissues of the model group were detected by Western blot. ResultsCompared with the normal group， the histopathological results of the lungs of mice in the model group showed an increase in inflammatory cells around the airways and an increase in inflammatory score； DHE staining showed an increase in the level of ROS， and an increase in the levels of IL-4 and IL-5 in the lung tissues； the levels of serum SOD， CAT， and ATP were reduced， and the level of MDA was elevated； the activities of the mitochondrial respiratory chain complexes Ⅰ， Ⅱ， Ⅲ， Ⅳ， and Ⅴ of the lung tissues were reduced， and the activities of p-AMPK， Nrf2， CREB protein expression decreased （P＜0.05）. Compared with the model group， the lung tissue inflammatory cells and inflammation scores of mice in each Guben Fangxiao Beverage dose group and montelukast sodium group were reduced； the levels of ROS， IL-4 and IL-5 in the lung tissue were reduced； the levels of CAT and ATP in the serum increased， and the content of MDA was reduced； and the activities of mitochondrial respiratory chain complexes Ⅰ and Ⅱ， as well as the expression of CREB protein， were elevated in the lung tissue （P＜0.05）. Compared with the high-dose group， the MDA level of the medium-dose Guben Fangxiao Beverage group decreased （P＜0.05）. The activity of mitochondrial respiratory chain complex V in the medium-dose group was higher than that in the montelukast sodium group， and the activity of mitochondrial respiratory chain complex Ⅳ in the medium- and high-dose groups was higher than that in the low-dose group （P＜0.05）. ConclusionGuben Fangxiao Beverage can inhibit oxidative stress and improve mitochondrial function to relieve chronic airway inflammation in bronchial asthma model mice during asthma remission， and its mechanism may be related to the activation of AMPK/Nrf2/HO-1 signaling pathway.

Identificación y selección de Saccharomyces cerevisiae nativas para mejorar el proceso productivo del Pisco a partir de uva Quebranta

El Pisco es el destilado del Perú, elaborado a partir de mostos recientemente fermentados con uvas criollas denominadas "pisqueras". Las levaduras son los microorganismos clave en la fermentación y el uso de cepas nativas seleccionadas presenta ventajas competitivas para la tipicidad del producto, así como también para la estandarización del producto y el control microbiológico del proceso. El objetivo fue identificar y seleccionar las cepas de levaduras nativas para la producción del Pisco de uva Quebranta aisladas de procesos productivos de Pisco en el valle de Ica. Para ello, se emplearon técnicas microbiológicas y moleculares mediante el análisis de ITS1-5.8S-ITS2 PCR-RFLP para la identidad taxonómica. La evaluación de las cepas para producir Pisco consistió en el análisis fisicoquímico y organoléptico del destilado obtenido con las cepas seleccionadas. Se evaluaron 3 aislados para la producción de Pisco identificados como Saccharomyces cerevisiae: UNA SC - 25, UNA SC - 49 y UNA SC - 54, de los cuales la cepa UNA SC-49 destacó por mostrar aptitudes enológicas diferentes a las otras cepas. Este trabajo constituye el primer registro de levaduras nativas del Perú para mostos procedentes de uva Quebranta.

El Pisco stands as Peru's distilled spirit, crafted from recently fermented musts derived from native grape varieties known as "pisqueras". Yeasts serve as decisive microorganisms in the fermentation process, and the utilization of selected native strains confers competitive advantages for product typicity, standardization, and microbiological control within the production process. The aim was to identify and select native yeast strains for Quebranta grape Pisco production, isolated from Pisco production processes in the Ica Valley. Microbiological and molecular techniques were employed, utilizing ITS1-5.8S-ITS2 PCR-RFLP analysis for taxonomic identification. The assessment of yeast strains for Pisco production involved the physicochemical and organoleptic analysis of the distilled product obtained using the selected strains. Three isolates were evaluated for Pisco production, identified as Saccharomyces cerevisiae: UNA SC - 25, UNA SC - 49, and UNA SC - 54. Among these, the UNA SC-49 strain stood out due to displaying oenological characteristics distinct from the other strains. This work is the first documentation of native yeasts in Peru for musts derived from Quebranta grapes.

Preparation of a probiotic quinoa beverage by enzymatic hydrolysis of its starches and subsequent lactic acid fermentation / Elaboración de una bebida probiótica de quinua por hidrólisis enzimática de sus almidones y posterior fermentación ácido láctica

Background: The concern about consuming healthy foods has increased in recent years. Not only are they expected to comply with essential feeding functions, but they also provide health benefits. Probiotics are one of the main functional components expected to be present in functional foods and beverages. They provide many health benefits and stand out due to their metabolic capacities and adaptability to different habitats. In addition, Quinoa seeds contain valuable quantities of quality protein and nutritional values of carbohydrates, proteins, fats, fibers, and mineral substances for which they are considered an ideal dietary alternative. Objectives: This research aimed to elaborate on a probiotic quinoa beverage, which combines the effect of enzymatic hydrolysis of the starches obtained from its seeds with lactic acid fermentation using probiotic cultures, seeking to enhance its nutritional properties and converting it into a functional beverage. Methods: For this, fermentations were carried out in three different concentrations of probiotic cultures (inoculum): 10%, 5%, 1%, and three other different fermentation times: 8, 10, and 12 hours. pH, Total titrable acidity expressed as lactic acid (%), reducing sugars, and soluble solids were measured. After that, the beverage was formulated with honey, carob, preservatives, and mango flavoring. Results: Statistical analysis indicated optimal conditions were achieved with 10% probiotic cultures and 10 hours of fermentation. The microbiological analysis confirmed the presence of probiotic microorganisms at a concentration of 108 CFU/mL. Proximal analysis indicated that the composition contained 84.6 Kcal, 19.3 g of carbohydrates, and 1.4 g of protein per 100 g of beverage. Conclusions: The probiotic quinoa beverage was produced and can be considered in the group of plant-based foods, as well as a functional beverage, since the probiotic cultures it contains contribute to maintaining the intestinal microbiota and prevent the onset of chronic diseases.

Antecedentes: La preocupación por el consumo alimentos saludables ha aumentado en los últimos años. No solo se espera que cumplan con las funciones esenciales de alimentación, sino que también brinden beneficios para la salud. Los probióticos son uno de los principales componentes funcionales que se espera que estén presentes en los alimentos y bebidas funcionales. Aportan múltiples beneficios para la salud y destacan por sus capacidades metabólicas y adaptabilidad a diferentes hábitats. Además, las semillas de quinua contienen valiosas cantidades de proteína de notable calidad, valores nutricionales de carbohidratos, proteínas, grasas, fibras y sustancias minerales por lo que se consideran una alternativa dietética ideal. Objetivos: Esta investigación tuvo como objetivo elaborar una bebida probiótica de quinua, que combina el efecto de la hidrólisis enzimática de los almidones obtenidos de sus semillas con la fermentación láctica utilizando cultivos probióticos, buscando potenciar sus propiedades nutricionales y convertirla en una bebida funcional. Métodos: Para ello se realizaron fermentaciones en tres concentraciones diferentes de cultivos probióticos (inóculo): 10%, 5%, 1%, y tres distintos tiempos de fermentación: 8, 10 y 12 horas. Se midió pH, Acidez titulable total expresada como ácido láctico (%), azúcares reductores y sólidos solubles. Posteriormente, se formuló la bebida con miel, algarrobina, conservantes y saborizante de mango. Resultados: El análisis estadístico indicó que se lograron condiciones óptimas con 10% de cultivos probióticos y 10 horas de fermentación. El análisis microbiológico confirmó la presencia de microorganismos probióticos a una concentración de 108 UFC/mL. El análisis proximal indicó que la composición contenía 84,6 Kcal, 19,3 g de carbohidratos y 1,4 g de proteína por 100 g de bebida. Conclusiones: la bebida probiótica de quinua fue elaborada y puede ser considerada en el grupo de alimentos de origen vegetal, así como una bebida funcional, ya que los cultivos probióticos que contiene contribuyen al mantenimiento de la microbiota intestinal y previenen la aparición de enfermedades crónicas.

Evaluación de las características nutricionales de alimentos y bebidas procesados publicitados en medios televisivos de Perú, 2021

El objetivo fue describir las características y el perfil nutricional de los alimentos y bebidas procesados publicitados durante el horario de protección al menor (6 am a 10 pm, según la regulación peruana) los dos canales de mayor audiencia de la televisión peruana. En este estudio transversal se grabaron 448 horas de contenido televisivo de 14 días aleatorios de 6:00 am a 10:00 pm, entre enero y febrero del 2021, donde se identificaron 2061 anuncios de alimentos y bebidas procesados. Entre 2:00 pm y 6:00 pm (33,9%) hubo mayor publicidad de alimentos. Las categorías más publicitadas fueron bebidas (41,7%) y confitería (17,8%). El 46,9% de alimentos superó al menos uno de los parámetros técnicos (azúcar total, grasas saturadas o sodio) de la primera etapa de la ley peruana y el 88,4% lo haría en la segunda etapa. La mayoría de alimentos y bebidas publicitados fueron procesados y superaban los parámetros de nutrientes críticos.

The objective was to describe the characteristics and nutritional profile of processed foods and beverages advertised during child protection hours (6 am to 10 pm, according to Peruvian regulations) on the two channels with the largest audience on Peruvian television. In this cross-sectional study, 448 hours of television content on 14 random days from 6:00 am to 10:00 pm between January and February 2021 were recorded and 2061 advertisements for processed foods and beverages were identified. The time frame with the most publicity for these foods was between 2:00 pm. and 6:00 pm. (33,9%). The most advertised categories were beverages (41,7%) and confectionery (17,8%). 46,9% of foods exceeded at least one of the technical parameters evaluated in the first stage of the Peruvian law (total sugar, saturated fat, or sodium) and 88,4% would do so in the second stage. The majority of advertised foods and beverages were processed, and most of these exceed critical nutrient parameters.

Evaluation of Quality Characteristics and Storage Stability of Peanut Beverage Added Ginger, Moringa Leaf Powder and Lime

Peanut seeds were roasted at 800C for 20 min milled and blended with ginger (GI),with moringa leaf powder (MP), with lime (LI) with moringa leaf powder and ginger (MG) with lime and moringa leaf powder (LM) with lime and ginger (LM) into paste. Heated water (at 800C) was added to the paste while stirring for 30 min. The mixture was further heated in a boiling bath and filtered with muslin cloth cooled to obtain a drink which was flavored with pineapple, banana and milk flavor and sucrose was also added. The results showed moisture content of GI ranged from 79.87 – 83.95 %, with sample LI having the highest value was not significantly different () from MO, MG, LM and LG but sample GI having the lowest value, which was significantly () difference form LI, MG and LG. The ash content ranged from 1.92 – 2.41 %, with sample GI having the highest value which was significantly () different from LI and MG but not significantly () different from other samples. The crude fat content ranged from 2.92 -3.07 %, of which sample GI having the highest value and sample LI having the lowest value which are not significantly () different from one another. The crude protein ranged from 4.01 – 4.74 % of which sample GI having the highest value and sample LG having the least value which are not significantly () different from one another. The carbohydrate contents ranged from 3.49 – 6.49 % with sample LI had the highest value which was not significantly () different from sample GI and MO and sample MG having the lowest value which was significantly () difference from other sample except LG. pH of beverages decreased from 7.90 MG week 1 to 3.21 in LM in week 3.Total titretable acidity present in the beverages were GI in week 1; (0.13), MO(0.17), LI(0.18), MG(0.12), LM(0.19) and LG(0.16).At week 3, GI(0.18), MO(0.23), LI(O.24), MG(0.82), LM(0.24) and LG(0.24). The beverages contained low number of total plate counts (1.9 x 102 - 2.8 x 104) and fungi/yeasts counts (1.2 x 104- 4.2 X 106). Overall acceptability was high for all samples.

Genome-sequence, annotation and phylogenetic insights of the lactic acid bacterium Limosilactobacillus fermentum strain LAB1 obtained from the dairy beverage borhani

Limosilactobacillus fermentum is a promising probiotic with several documented health benefits. LAB1 is an antagonistic L. fermentum strain isolated from borhani, a traditional South Asian beverage prepared from dairy and plant ingredients. Here, I present the genome sequence of the L. fermentum LAB1 strain, its annotation, and phylogenetic features. The 2.01 Mb genome with a G+C content of 51.9% was assembled into 221 contigs and predicted to have 1,913 protein-coding genes, 98 pseudo genes, 7 rRNAs, 60 tRNAs, and 1 CRISPR array. As much as 91.1% of the coding sequences could be assigned to known functional genes. Determination of average nucleotide identity (ANI) of the genome sequence revealed 99.37% identity to that of the type strain ATCC 14931. Its 16S rRNA gene sequence extracted from the genome sequence showed close phylogenetic association with several L. fermentum strains. The genome sequence is expected to provide useful insights with regard to the phenotypic, metabolic and beneficial aspects of this lactic acid bacterium.(AU)

Prospective cohort study of pre-pregnancy sugar-sweetened beverage consumption and risk of gestational diabetes mellitus / 环境与职业医学

Background There is a lack of research evidence on the association between sugar-sweetened beverage (SSB) consumption and gestational diabetes mellitus (GDM) in China. Objective To explore the association between frequency of SSB consumption before pregnancy and risk of GDM in pregnant women in Shaanxi Province, and to provide a scientific basis for targeted interventions to control maternal blood glucose. Methods The recruitment to the China Birth Cohort study started in October 2020. Pregnant women at 6-16 weeks who had their first prenatal examination at five hospitals in Shaanxi Province were recruited. A maternal health questionnaire was used to collect basic information about pregnant women. A semi-quantitative food frequency questionnaire was used to collect the consumption of carbonated beverages, fruit and vegetable juice beverages, coffee beverages, and milk tea beverages in one year before pregnancy, which were summed to obtain the SSB consumption. Pregnant women were divided into three groups according to SSB consumption, namely <1 serving·week−1, 1-4 servings·week−1, and ≥5 servings·week−1. GDM was confirmed by oral glucose tolerance test (OGTT) between 24-28 weeks of gestation. A binary logistic regression model was applied to explore the association between SSB consumption and risk of GDM. Multiple linear regression was applied to investigate the associations between SSB consumption (per 1-serving·d−1 increase) and OGTT fasting plasma glucose, 1-hour glucose, and 2-hour glucose. Results A total of 3811 pregnant women were finally enrolled in this study, of which 752 developed GDM, with an incidence rate of 19.7%. The incidence rates of GDM in pregnant women with SSB consumption frequency of <1 serving·week−1, 1-4 servings·week−1, and ≥5 servings·week−1 were 18.0%, 21.1%, and 26.8%, respectively. After adjusting for maternal age, pre-pregnancy body mass index (BMI), education, number of children born, family history of diabetes, smoking, alcohol consumption, physical activity level, and total energy intake, the risk of GDM increased by 26% (OR=1.26, 95%CI: 1.05, 1.50) in the 1-4 servings·week−1 group and by 76% (OR=1.76, 95%CI: 1.31, 2.38) in the ≥5 servings·week−1 group compared to the <1 serving·week−1 SSB consumption group, respectively. Further stratified analysis revealed no interaction effect (Pinteraction>0.05) between SSB consumption and maternal age, pre-pregnancy BMI, or first labor or not. For each additional SSB consumption per day, the risk of GDM increased by 94% (OR=1.94, 95%CI: 1.37, 2.75); and the maternal OGTT 1-hour glucose and 2-hour glucose increased by 0.33 mmol·L−1 and 0.18 mmol·L−1, respectively (P<0.05), and no significant increase in fasting plasma glucose was found (P>0.05). Conclusion Higher SSB consumption before pregnancy increases the risk of GDM in pregnant women.

Review of health hazards and control strategies of sugar-sweetened beverages / 环境与职业医学

The global production and consumption of sugar-sweetened beverages (SSBs) has been on the rise in recent decades. The intake of SSBs has been increasing in China, and it is more prevalent among children and adolescents. As research continues to intensify, more and more studies have shown that, in addition to the increased risks of dental caries and obesity reported by the World Health Organization (WHO), SSBs intake can also increase risks of chronic diseases such as diabetes, cardiovascular disease, gout, and cancer, and early death, adding to the burden of disease. Due to the health risks associated with the overconsumption of SSBs, many countries around the world have taken measures to control the intake. The main measures currently in place are taxation of SSBs, restrictions on marketing and sales of SSBs, front-of-package labeling and reducing availability of SSBs in schools. In China, the main measures currently in place are to control the sales of beverages in schools, with Shenzhen taking the lead in implementing health warning labeling to alcoholic beverages and carbonated beverages, extending the measures to reduce SSBs intake beyond school grounds.

Associations of sugar-sweetened beverages intake frequency with physical growth and glucolipid metabolism among children and adolescents / 环境与职业医学

Background Children and adolescents drink sugar-sweetened beverages (SSBs) frequently. Research has confirmed that SSBs associate with weight gain and overweight or obesity. However, it is unclear whether high SSBs intake associates with abnormal changes in physical growth and glucolipid metabolism before causing adverse health outcomes such as overweight and obesity. Early identification of associated health risks of overconsumption of SSBs have important public health implications. Objective To investigate the differences in physical growth and glucolipid metabolism between different SSBs intake frequency groups in normal weight children and adolescents aged 6-17 years, and to evaluate the early effects of SSBs intake on physical growth and glycolipid metabolism before causing overweight and obesity, aiming to provide a scientific basis for the prevention and control of childhood overweight and obesity and related chronic diseases, and for the formulation of policies on the control of SSBs consumption. Methods Data were from the Shanghai Diet and Health Survey (SDHS) among primary and secondary school students. The participants were normal weight children and adolescents aged 6-17 years. Propensity scores were calculated according to energy intake and physical activity factors, after stratifying by age and gender. Participants were 1:1 matched with the closest propensity scores in the high-frequency (≥1 time·d−1) and the low-frequency (≤1 time·week−1) SSBs intake groups. The outcome indicators were physical measurements such as height, weight, percent of body fat, and waist circumference, and metabolic indicators such as fasting blood glucose, total triglycerides, total cholesterol, low-density lipoprotein cholesterol, and high-density lipoprotein cholesterol. Body mass index (BMI) was calculated. Food frequency questionnaire was used to collect SSBs consumption in the past three months through face-to-face interview. A paired t-test was used to compare the differences in physical and glycolipid metabolic indicators between the high-frequency intake group and the low-frequency intake group of SSBs. Results A total of 431 pairs were obtained. For children and adolescents in grades 6-9, overall height (difference=2.92 cm, P=0.002), weight (difference=2.53 kg, P=0.003), and waist circumference (difference=1.34 cm, P=0.035) were higher in those who consumed SSBs ≥1 time·d−1 than in those who consumed ≤1 time·week−1. For children and adolescents in grades 10-12, overall weight (difference=2.27 kg, P=0.041) was higher in those who consumed SSBs ≥1 time·d−1 than in those who consumed ≤1 time·week−1. Over 95% of the study subjects reported blood glucose and lipid test results within the normal range; but girls in grades 1-5 who consumed SSBs ≥1 time·d−1 had a higher total cholesterol (difference=0.20 mmol·L−1, P=0.027) and low-density lipoprotein cholesterol (difference=0.19 mmol·L−1, P=0.010) than those who consumed ≤1 time·week−1; boys in grades 6-9 who consumed SSBs ≥1 time·d−1 had a lower high-density lipoprotein cholesterol (difference=-0.10 mmol·L−1, P=0.039) than those who consumed ≤1 time·week−1. Conclusion High-frequency intake of SSBs may be associated with higher total cholesterol and low-density lipoprotein cholesterol in normal weight children and adolescents in grades 1-5, and higher weight in normal weight children and adolescents in grades 6-12. There is an urgent need to educate children and adolescents about nutritional health, enhance their ability to make healthy food and beverage choices, and take early interventions to control the intake of SSBs in children.

Evaluation of health warning labels for commercial locations vending sugar-sweetened beverages / 环境与职业医学

Background Long-term excessive consuming sugar-sweetened beverages have a negative impact on health. In order to decrease the consumption of sugar-sweetened beverages and create a healthy food environment, the Health Commission of Shenzhen Municipality pioneered to enforce health warning labels presented in commercial locations vending sugar-sweetened beverages based on relevant provisions of the Health Regulations of Shenzhen Special Economic Zone，but its effect has not yet been evaluated. Objective To evaluate the impact of presenting health warning labels in commercial locations vending sugar-sweetened beverages in Shenzhen. Methods A multi-stage stratified sampling method was used to randomly select one street in each of the 10 districts (excluding the Shenzhen Shantou Special Cooperation Zone) of Shenzhen followed by a convenience sampling to select sampling sites to conduct an undercover investigation on the presentation of health warning labels for sugar-sweetened beverages in six different types of venues (n=232) such as shopping malls, ordinary supermarkets/convenience stores, self-service vending machines, catering service places, medical institutions, and venues serving minors' education and activities. At the same time, 238 site managers, 1002 adult consumers, and 7396 child and adolescent consumers were interviewed. Results Among 213 commercial locations vending sugar-sweetened beverages, the rate of health warning label installation was 26.3%, with the highest installation rate in shopping malls (55.0%). Among site managers, 47.8% were aware that commercial locations were required to install health warning labels, and 50.0% were aware of the standards for setting up health warning labels. The higher the awareness of relevant regulations, the higher the rate of installation of health warning labels. More than half of site managers (55.3%) believed that after installing health warning labels, the sales of sugar-sweetened beverages and sugar-sweetened beverages in large-volume packages had decreased compared to the same period in previous years. Most of the interviewed consumers indicated that if they saw the health warning labels for sugar-sweetened beverages, they would buy less, give up purchasing, or choose low-sugar or sugar-free beverages, and also discourage their family members or friends from drinking such beverages. Compared with participants without awareness of the health warning labels, both adult and child and adolescent consumers with awareness of the health warning labels believed that the installation is beneficial to their good eating habits and reported a higher proportion of discouraging family members or friends from drinking such beverages, with a lower frequency of consuming sugar-sweetened beverages. Conclusion Health warning labels for sugar-sweetened beverages have a significant effect on promoting behavior changes, and both site managers and citizens have a high level of support for them. However, in view of the low voluntary compliance rate of commercial locations and the installation rate of health warning labels, the publicity and enforcement of the Health Regulations of Shenzhen Special Economic Zone should be enhanced.

Raising awareness of health risks of added sugar and limiting its excessive intake / 环境与职业医学

Recently, limiting the excessive intake of added sugar has gradually become an important topic in the field of nutrition. Sugar, sweetened dairy products, and sugar sweetened beverages (SSBs) are the three most important contributions of added sugar in China. For children, adolescents, and young adults, the issue of excessive intake of SSBs is not optimistic for now. Although the daily per capita intake of SSBs in China is currently at a low level on a global scale, the overall trend of SSBs production and consumption are rapidly increasing. Excessive intake of added sugar adversely affects glycolipid metabolism and multiple metabolic diseases, which is widely concerned and discussed. For the purpose of limiting added sugar, the gradually popularized use of sugar substitutes poses entirely new challenges. Multiple sugar-restriction strategies have been implemented and validated abroad. Given the rapid growth of consumption of added sugar and increasing evidence of related health hazards in China, there is a great need to improve the awareness of eating less added sugar for Chinese residents by multilevel strategies, and finally reduce the consumption of SSBs. In this article, the definition, history, and development of added sugar, main dietary sources, recommended limits, and both domestic and international consumption trends of added sugar were narrated. Then, the main health risks of added sugar and the global sugar-restriction strategies were briefly described. The article calls for raising awareness among Chinese residents of the health hazards of added sugar and limiting its excessive intake.

Prevalence, patterns, clinico-social, and behavioral factors associated with the consumption of sugar-sweetened beverages among undergraduate medical students of central India

Introduction: Excessive consumption of sugar-sweetened beverages (SSBs) in adolescents has become a global issue. As its link to obesity and noncommunicable diseases is clear, it is imperative to understand SSB consumption behaviors in the future health-care professionals. The objective of this study is to document the prevalence, patterns, and clinico-social and behavioral factors predicting high intake of SSBs among medical students. Material and Methods: This cross-sectional study was conducted using a self-reported, web-based, questionnaire. All the students and interns who were part of a publicly funded premiere teaching hospital between October and November 2019 were included in this study. The semi-structured questionnaire enquired regarding socio-demographic, clinical details, amount, behavioral patterns, and money spent in connection with SSB consumption. Data were analyzed using IBM SPSS version 24. Results: The mean age of participants was 19.3 ± 1.6 years, 71.7% being males. The current prevalence of SSB consumption was 90.5%. Furthermore, 49.9% and 29.1% of participants preferred soft drinks and sweetened fruit juice, respectively. Multivariate analysis showed that male gender (adjusted odds ratio [aOR]: 1.83, (1.03–3.25), current alcohol consumption (aOR: 4.09, 1.25–13.42), and recent (last week) consumption of a SSB predicted high intake of SSBs [aOR: 7.36, (3.41–15.87)] whereas, preference of energy/sports category of drinks predicted low intake of SSBs [aOR 0.10, (0.02–0.47)]. Conclusion: The consumption of SSBs among medical students was high. Targeted health education and behavior change interventions should be provided to males, alcohol users, and frequent consumers

Evaluation of lactic acid fermentation in a dairy and non-dairy beverage using two commercial starter cultures / Evaluación de la fermentación láctica en una bebida láctea y no láctea usando dos cultivos iniciadores comerciales

Background: Lactic fermentations are a catabolic process in which biochemical transformations of different organic products occur. Sugars are mainly converted into organic acids, increasing viscosity, acid taste, aroma, and flavor. Lactic acid bacteria provide probiotic characteristics if they reach counts of 106 CFU*g-1 (Colony Forming Units) in the final product, which can generate wellness for consumers. Objective: This research aimed to compare the lactic fermentation process in three substrates using two commercial cultures. Methods: Whole milk (control), aqueous extract of oats flakes, and an aqueous extract of a mixture of oats flakes with mashua pulp were used. The whole milk was heated, and the aqueous extracts were prepared. All samples were divided into two parts, keeping the temperature at 42°C, and then inoculated with Yomix y Choozit. Each the fermentation lasted 6 hours at 42°C. Fermentation samples were taken each hour, and pH, titratable acidity. and Brix degrees were determined. Results: Total lactic acid bacteria were counted at the end of each fermentation. The final product was evaluated with sensory analysis. As expected, there was an increase in titratable acidity, and a decreased pH and Brix degrees. It was observed that the dairy product showed the most significant changes. Fermentations performed with Yomix presented a higher count of lactic bacteria. Conclusion: It is possible to carry out lactic fermentation using substrates that do not contain milk, requiring higher initial soluble solids and a longer incubation time

Antecedentes: Las fermentaciones lácticas son un proceso catabólico en el que ocurren transformaciones bioquímicas de diferentes productos orgánicos. En ellas, los azúcares son convertidos principalmente en ácidos orgánicos, generando adicionalmente el aumento de viscosidad, sabor ácido, aromas y sabores en los productos finales. Adicionalmente, aportan características probióticas, ya que son realizadas por bacterias lácticas, que, si alcanzan recuentos de 106 UFC*g-1 (Unidades formadoras de colonias) en el producto final, generan bienestar para los consumidores. Objetivo: Esta investigación tuvo como objetivo comparar el proceso de fermentación láctica en tres sustratos utilizando dos cultivos comerciales. Métodos: Se utilizó leche entera (control), extracto acuoso de hojuelas de avena y un extracto acuoso de mezcla de hojuelas de avena con pulpa de cubios. Se llevó a cabo el calentamiento de la leche entera, y la preparación de los sustratos de avena y cubios. Dichas muestras se dividieron en dos partes, manteniendo la temperatura a 42°C. Cada una de las muestras fue inoculada con Yomix y Choozit. Cada fermentación duró 6 horas manteniendo una temperatura de 42°C. Durante cada hora se tomaron muestras, a las cuales se evaluó el pH, acidez titulable y grados brix. En los productos finales se realizó el recuento de bacterias lácticas y se realizó una evaluación sensorial. Resultados: A lo largo de la fermentación se presentó el aumento de la acidez titulable, y disminución del pH y los grados Brix. Se observó que el producto a base de leche mostró los cambios más significativos. En el caso de los productos obtenidos usando Yomix, presentaron mayor recuento de bacterias lácticas al ser comparados con aquellos en los que se usó el cultivo 1. Conclusión: Es posible realizar la fermentación láctica usando sustratos que no contengan leche, los cuales requieren mayores sólidos solubles iníciales y un mayor tiempo de incubación

Nivel de riesgo del personal de sanitario frente al consumo de alcohol en dos instituciones de salud en Colombia / Risk level of health care personnel with regard to alcohol consumption in two health care institutions in Colombia

El consumo de alcohol es una situación social con amplia aceptación, que representa en sus consecuencias un factor de riesgo importante para la carga de enfermedad, mortalidad, accidentalidad y afectaciones en el ámbito laboral. Las causas de este consumo se relacionan a los aspectos psicológicos, emocionales, sociales que se dan en la actividad en el trabajo, relación familiar o interacción social.

Alcohol consumption is a social situation with wide acceptance, which represents in its consequences an important risk factor for the burden of disease, mortality, accident and affectations in the work environment. The causes of this consumption are related to psychological, emotional and social aspects that occur in work activities, family relationships or social interaction.

Research Progress on Application of Sports Beverage to Post-exercise Fluid Restoration / 中国医学科学院学报

A good hydration status is important to the exercise performance and cognitive function of exercisers.The effective restoration of fluid balance after exercise is helpful to prevent dehydration,maintain body fluid balance,accelerate fatigue recovery,and enhance exercise performance.As the most effective sports nutrition supplement,sports beverage has different ingredients and formulas,and also has various effects.To provide clues for the development of sports beverage,this article reviews the types,components,effects,and mechanisms of sports beverage currently used in post-exercise fluid restoration.

Effect of the Seasonal Adaptability on Carbohydrate-electrolyte Beverage Efforts on Post-exercise Rehydration in Healthy Young Men / 中国医学科学院学报

Objective To compare the effects of carbohydrate-electrolyte beverage on post-exercise rehydration of healthy young men in different seasons,and to explore the influence of seasonal adaptability on fluid and electrolyte balance.Methods Fifteen healthy men,aged(24.4±0.5)years,completed 2 trails in a random crossover design both in summer and winter.During recovery,they consumed a drink volume equivalent to 100% of their sweat loss with plain boiled water(the water group)or carbohydrate-electrolyte beverage(the beverage group).Recovery was monitored for further 180 minutes by the collection of blood and urine samples.Results The dehydration time in summer was significantly shorter by about 20 minutes than that in winter(

Two alcoholic sources in the preparation, chemical characterization and acceptability of artisanal dovialis liqueurs / Duas fontes alcoólicas no preparo, caracterização química e aceitabilidade de licores artesanais de doviális

ABSTRACT: This study evaluated two alcoholic sources in the preparation, chemical characterization, and acceptability of homemade Kei apple liqueurs. Kei apple fruits were harvested from 4-year-old plants and immediately transported to the laboratory. The liqueur prepared with vodka + fruits without the epicarp was named L1;the liqueur prepared with sugarcanespirit+ fruits with the epicarp and sliced was named L2. The infusion or alcoholic maceration stage was then performed, mixing the fruits with the alcoholic liquid. After the preparation of the alcoholic extract, the chemical characterization of the final products was performedand after 60 days, the sensory analysis and acceptabilityof the product were conducted. The experimental design was entirely randomized, in a 2 × 2factorial scheme (two types of fruits ×.two types of alcohol), containing three samples of liqueurs per replicate and six replicates per experimental plot. The liqueurs suited the parameters fixed by the Brazilian legislation for the chemical evaluation of these products. As for sensory analysis, L1 had good acceptability from tasters, with apurchase intention by 71% of them.

RESUMO: Objetivou-se com o presente trabalho avaliar duas fontes alcoólicas no preparo, caracterização química e aceitabilidade de licores artesanais de doviális. Frutos de doviálisforam colhidos de plantas de 4 anos e imediatamente transportados ao laboratório. Chamou-se de L1 o licor que fora preparado com vodca + frutos sem epicarpo e L2 o licor preparado com aguardente de cana-de-açúcar + frutos com epicarpo e fatiados. Na sequência realizou-se a etapa de infusão ou maceração alcoólica, misturando os frutos + líquido alcoólico. Após o preparo do extrato alcoólico, foi realizada a caracterização química dos produtos finais e, após 60 dias, a análise sensorial e aceitação do produto. O delineamento experimental foi inteiramente casualizado, em esquema fatorial 2 x 2 (2 tipos de frutos x 2 tipos de álcool), contendo três amostras de licores por repetição e seis repetições por parcela experimental. Os licores se enquadraram nos parâmetros previstos pela legislação brasileira na avaliação química dos produtos. Quanto a análise sensorial, houve boa aceitabilidade dos provadores do L1 e intenção de compra de 71% dos provadores.

Higher alcohols metabolism by Saccharomyces cerevisiae: a mini review / 生物工程学报

Higher alcohols are one of the main by-products of Saccharomyces cerevisiae in brewing. High concentration of higher alcohols in alcoholic beverages easily causes headache, thirst and other symptoms after drinking. It is also the main reason for chronic drunkenness and difficulty in sobering up after intoxication. The main objective of this review is to present an overview of the flavor characteristics and metabolic pathways of higher alcohols as well as the application of mutagenesis breeding techniques in the regulation of higher alcohol metabolism in S. cerevisiae. In particular, we review the application of metabolic engineering technology in genetic modification of amino transferase, α-keto acid metabolism, acetate metabolism and carbon-nitrogen metabolism. Moreover, key challenges and future perspectives of realizing optimization of higher alcohols metabolism are discussed. This review is intended to provide a comprehensive understanding of metabolic regulation system of higher alcohols in S. cerevisiae and to provide insights into the rational development of the excellent industrial S. cerevisiae strains producing higher alcohols.

Effect of thermal treatments on the storage stability of Lactobacillus acidophilus La-14 tamarind juice with or without beta-glucans

Aims@#This study aimed to evaluate the effect of thermal treatment on the storage stability of Lactobacillus acidophilus La-14 tamarind juice with or without beta-glucans.@*Methodology and results@#Lactobacillus acidophilus incorporated with 6% (w/v) beta-glucans displayed the highest viability (17.28 log10 CFU/mL) as compared to other beta-glucans concentrations (0-8% w/v). The L. acidophilus with or without beta-glucans survived more than 80% after 5 h of sequential digestion. Tamarind juice was subjected to different thermal treatments (76 °C for 30 sec or 90 °C for 60 sec) and incorporated with L. acidophilus with or without betaglucans. Lactobacillus acidophilus in tamarind juice without thermal treatment showed the highest viability (8.69 log10 CFU/mL), followed by thermal treatment at 76 °C for 30 sec (>7 log10 CFU/mL), and thermal treatment at 90 °C for 60 sec showed the lowest viability (>4 log10 CFU/mL), after 21 days at 4 °C. The pH, titratable acidity and viscosity of all L. acidophilus-tamarind juices demonstrated no changes throughout 21 days at 4 °C. Furthermore, thermal-treated tamarind juice (90 °C for 60 sec) incorporated with L. acidophilus displayed the least change in total soluble solids (1.99 °Brix), while thermal-treated tamarind juice (90 °C for 60 sec) with L. acidophilus and beta-glucans had the lowest color change (∆E = 4.46), after 21 days of storage at 4 °C.@*Conclusion, significance and impact of study@#Thermal treatments (90 °C for 60 sec) had contributed to the stability of L. acidophilus-tamarind juice with beta-glucans over 21 days of cold storage. This study shows thermal treated tamarind juice with L. acidophilus and beta-glucans is a potential functional non-dairy beverage catered for lactose intolerance individuals.