Non-targeted metabolomics strategy reveals the role of Geng-Nian-Shu in regulating ferroptosis in perimenopausal syndrome.

Ovariectomy (OVX) is usually accompanied by the occurrence of metabolic syndrome. Previous studies have shown that Geng-Nian-Shu (GNS) plays an important regulatory role in perimenopausal syndrome (PMS) rats. GNS is a traditional Chinese medicine (TCM) prescription which composed of Suanzaoren Decoction and Ganmai Dazao Decoction in "Jingui Yaolue" and Siwu Decoction in "Heji Jufang". Recently, metabolomics analysis has been used to identify slight changes in the metabolic profile and to help understand disease progression and therapeutic interventions in PMS. However, the mechanism of GNS in the treatment of PMS is still unknown. We purposed to study the metabolic characteristics of PMS by serum and fecal metabolomics, and revealed the internal mechanism of GNS regulating ferroptosis against PMS. The PMS model was established by surgical removal of 4/5 ovaries of rats. HPLC-Q-TOF/MS was used to analyze the metabolomics of rat plasma and feces to explore the potential mechanism of GNS in PMS. The expression of ferroptosis-related proteins in rat ovaries was detected by tissue Prussian blue staining, Elisa kit and Western blotting. Cluster analysis of differential metabolites in plasma and feces between the control group and the model group showed that organic acids and their derivatives, lipids and lipid molecules were mainly disturbed during PMS in rats. After GNS administration, 17 differential metabolites were adjusted, involving several major pathways, such as the tricarboxylic acid (TCA) cycle, biosynthesis of amino acids and biosynthesis of unsaturated fatty acids. Further, we found that GNS affected ferroptosis in ovarian cells by regulating endogenous substances in OVX rats. Our study provides new insights into the mechanism of OVX-induced metabolic syndrome based on non-targeted metabolomics. It provides new ideas for the development and application of GNS and the diagnosis and treatment of PMS.

Fabrication of flavour oil high internal phase emulsions by casein/pectin hybrid particles: 3D printing performance.

In this study, three-dimensional (3D) printable oil/water (O/W) high-internal-phase emulsions (HIPEs) (internal phase fraction = 75%) were fabricated using casein (3% w/v)/pectin (1-5% w/v) hybrid particles with flavour oil. The morphologies of the HIPEs, revealed by confocal laser scanning microscopy (CLSM) and cryo-scanning electron microscopy (cryo-SEM), indicated that the casein/pectin hybrid particles were mainly distributed on the interface of oil droplets. Additionally, the results of rheological and gel-strength measurements indicated that the viscosity (ranging from 1316.51-0.21 to 4301.84-0.79 Pa.s) of HIPEs increased with increasing pectin content (from 0% to 4% w/v), and the gel strength of printed HIPEs increased (from 10.37 to 21.19 g) with increasing pectin (from 1% to 5% w/v). The developed HIPEs were applied for 3D printing and the thus-printed objects could adequately maintain the designed shape and structure. The developed 3D printable HIPEs have excellent potential applications in the food, medical, and cosmetic industries.

Development of a High Internal Phase Emulsion of Antarctic Krill Oil Diluted by Soybean Oil Using Casein as a Co-Emulsifier.

Antarctic krill oil (AKO) with 5-30% (w/w) dilution by soybean oil was co-emulsified by phospholipids (PLs) naturally present in AKO and 2% (w/w) casein in the aqueous phase to prepare high internal phase emulsions (HIPEs). The results showed that raising the AKO level resulted in concave-up changes in the mean size of oil droplets which became more densely packed. Confocal laser scanning microscopy (CLSM) and cryo-scanning electron microscopy (cryo-SEM) micrographs revealed that PLs at higher concentrations expelled more casein particles from the oil droplet surface, which facilitated the formation of a crosslinked network structure of HIPEs, leading to reduced mobility of water molecules, extended physical stability, and somewhat solid-like behavior. The rheological analysis showed at lower levels of AKO promoted fluidity of emulsions, while at higher levels it increased elasticity. Lastly, increasing the AKO level slowed down the oxidation of HIPEs. These findings provide useful insights for developing HIPEs of highly viscous AKO and its application in foods.

High stability of bilayer nano-emulsions fabricated by Tween 20 and specific interfacial peptides.

To ensure emulsions to be continuously stable, the hydrolysates recovered from cod bones by papain acted as a natural surfactant to synthesize high-stability bilayer nano-emulsions. As assisted by Tween 20, the average diameter of synthesized nano-emulsion with enzymatic hydrolysate could exhibit stability between 300-400 nm under a broad range of pH (4-8), temperatures (30-90 °C) and salt concentration (25-250 mM). With the addition of the hydrolysates, the rate of increase of the TBARS value in the emulsion decreased. Moreover, the bilayer structure of the nano-emulsion was characterized under an atomic force microscopy and a cryo-scanning electron microscopy. Nano-LC-Q-TOF-MS was adopted to primarily identify peptides that contained hydrophobic and hydrophilic amino acids at the emulsion interface. Besides, the absorbed peptides on the interface of emulsion enhanced the stability of emulsion lipid oxidation.

High Internal Phase Emulsion for Food-Grade 3D Printing Materials.

Three-dimensional printing (3DP) has attracted significant attention for its use in additive manufacturing techniques because it provides customizability and flexibility for fabricating structures with arbitrary shapes. Certain applications in the food and medicine industries require 3D printable materials that are both biocompatible and biodegradable. Consequently, this study reports 3D printable materials constructed from food-grade high internal phase emulsions (HIPEs). The studied HIPEs (phase ratio 85%) were stabilized by the efficient adsorption behavior of cod proteins (concentration range, 10-50 mg mL-1) at the oil-water interface. The stability of the oil-in-water HIPEs was improved by the formation of a concentration-dependent percentage of adsorbed proteins and cross-linking networks, and homogeneous and self-supporting structures were generated after 7 days of storage at 4 °C. The gel-like shear thinning rheological behavior induced by the cross-linking networks in the studied HIPEs can be tuned to obtain the desired printability and extrudability during 3DP. In the present study, the HIPEs stabilized with 50 mg mL-1 of cod proteins exhibited the highest printing resolution, gel strength, hardness, adhesiveness, and chewiness during 3DP. These food-grade HIPE inks have the potential to diversify the applications of 3DP in foods, cosmetics, drug delivery systems, and packaging materials.

Fast Enhanced Exemplar-Based Clustering for Incomplete EEG Signals.

The diagnosis and treatment of epilepsy is a significant direction for both machine learning and brain science. This paper newly proposes a fast enhanced exemplar-based clustering (FEEC) method for incomplete EEG signal. The algorithm first compresses the potential exemplar list and reduces the pairwise similarity matrix. By processing the most complete data in the first stage, FEEC then extends the few incomplete data into the exemplar list. A new compressed similarity matrix will be constructed and the scale of this matrix is greatly reduced. Finally, FEEC optimizes the new target function by the enhanced α-expansion move method. On the other hand, due to the pairwise relationship, FEEC also improves the generalization of this algorithm. In contrast to other exemplar-based models, the performance of the proposed clustering algorithm is comprehensively verified by the experiments on two datasets.

Ultrasound pre-fractured casein and in-situ formation of high internal phase emulsions.

Traditional preparation of protein particles is usually complex and tedious, which is a major issue in the development of Pickering high internal phase emulsions (HIPEs). In this study, a facile and in-situ method for the preparation of food-grade Pickering HIPEs was developed using ultrasound pre-fractured casein flocs. The ultrasonic-treated casein protein and resulting Pickering HIPEs were characterised using particle size distribution, confocal laser scanning microscopy (CLSM), cryo-SEM, and rheological measurement. The results indicated that pH values of casein and ultrasonic power level were key parameters for casein protein dispersion into nanoparticles to form o/w Pickering HIPEs. In optimal conditions, the hexagons of emulsion droplets were close together, and the emulsions formed with ultrasonic caseins exhibited gel-like behaviour. Additionally, ultrasonic microscale-sized caseins (about 25 µm) disappeared upon the use of high speed homogenisation during the formation of HIPEs, while the chemical distribution revealed by confocal laser scanning microscopy indicated that the dispersive nanoparticles from casein proteins were evidently absorbed on the interface of HIPEs (cryo-SEM). These findings prove that ultrasound is an effective tool to loosen casein flocs to induce the in-situ formation of stabilised Pickering HIPEs. Overall, this work provides a green and facile route to convert edible oil into a soft solid, which has great potential for applications in biomedical materials, 3D printing technology, and various cosmetics.

Dispersive solid-phase extraction and dispersive liquid-liquid microextraction for the determination of flavor enhancers in ready-to-eat seafood by HPLC-PDA.

The dispersion solid-phase microextraction (DSPE) combined with dispersion liquid-liquid microextraction (DLLME) was developed as a rapid, simple and effective pretreatment method for the determination of flavor enhancers (maltol, ethyl maltol, vanillin, methyl vanillin, ethyl vanillin) of ready-to-eat seafood products (dried squid, baked squid, fried fish, steamed abalone). Under the optimized DSPE-DLLME method, the developed method exhibited low limits of quantitation (0.20-0.50 µg g-1) and excellent linearity (R2 ≥ 0.995). The recoveries of flavor enhancers in the actual samples were 83.7%-114.9%. Compared with traditional pretreatment methods, the developed DSPE-DLLME method was rapid (17 min) and easy to determine the flavor enhancers by high performance liquid chromatography with photodiode array detector (HPLC-PDA). In the actual samples, creamy compounds such as vanillin, methyl vanillin and ethyl vanillin were hardly found. However, the flavor compounds produced by thermal reactions such as maltol (except for dried squid 3) and ethyl maltol were present in all samples.