ABSTRACT
Wheat-gluten, the protein-rich portion of wheat, can be processed to produce a highly savory sauce product after solid and liquid-state fermentation (SSF and LSF) with the inoculation of selected lactic acid bacteria (LAB) and yeast under salt-free condition. However, limited research has been done on the impact of different types of microbes in this process. This work studied the flavour impact on fermented wheat-gluten by the single inoculation of Latilactobacillus sakei or one yeast (Saccharomyces boulardii or Pichia kluyveri). Glucose was depleted during LSF in all treatments. Lactic acid production increased over time in L. sakei-fermented samples but not in yeast-fermented samples. Cysteine, serine and arginine remained low over LSF in L. sakei-fermented samples but increased in yeast-fermented samples. More fruity esters such as isoamyl acetate and isobutyl acetate were detected in samples fermented by P. kluyveri, while S. boulardii boosted the production of alcohols such as 3-methyl butanol and 2-phenylethyl alcohol. Principal component analysis revealed a clear difference in volatile profiles of the samples fermented with different strains. Therefore, the fermented sauce can potentially be processed into different flavor directions, and based on the flavor profile, be used in different food applications.
ABSTRACT
OBJECTIVE: To study the prevalence and distribution of mental disorders among registered and non-registered residents in Shenzhen. METHODS: An epidemiological survey on mental disorders were carried out in Shenzhen by stratified multi-stage randomized sampling method; 7134 respondents were assessed through face-to-face interview, using the WHO standardized version on World Mental Health (WMH) Survey Initiative of the Composite International Diagnostic Interview (CIDI3.1). RESULTS: (1) The weighting prevalence of mental disorders was 21.87%. The prevalence of non-registered residents was significantly higher than that of the registered residents (22.34% vs. 19.99%; OR=1.15, 95%CI: 1.03-1.29; P<0.05) and the prevalence of females was significantly higher than that of males (22.68% vs. 19.67%; OR= 1.20, 95%CI: 1.07-1.34; P<0.05). The weighting prevalence of mood disorders, anxiety disorders and psychoses were 9.62%, 14.45% and 1.40%, respectively. (2) The weighting twelve-month incidence of mental disorders was 13.42%. The incidence of non-registered residents was significantly higher than that of the registered residents (13.80% vs. 11.90%; OR=1.19, 95%CI: 1.03-1.36; P<0.05). (3)The co-morbidity rate between mental disorders was 35.76%. (4)The prevalence and severity of mental disorders were associated with sex, household situation of registration, marital status, education, economic condition and occupation status. CONCLUSION: Mental disorders have become common diseases and serious public health problem in Shenzhen, with non-registered residents and females deserve more attention.
