Article
Nutrition & Dietetics
Pascale Claveau, Thomas A. Deshayes, David Jeker, Timothee Pancrate, Eric D. B. Goulet
Summary: The terms "drinking to thirst" and "ad libitum drinking" can be used interchangeably, but they have different effects on drinking patterns during exercise. Drinking according to thirst leads to higher perception of thirst and volume consumed per sip, and lower total number of sips compared to ad libitum drinking. There were also minor differences in perceived exertion, rectal temperature, and heart rate between the two methods. However, both methods equally maintain fluid balance during prolonged exercise.
APPLIED PHYSIOLOGY NUTRITION AND METABOLISM
(2022)
Article
Food Science & Technology
E. Regan, E. L. Feeney, S. C. Hutchings, G. J. O'Neill, E. D. O'Riordan
Summary: This study investigated the impact of alterations in viscosity, protein content, and sweetness of oral nutritional supplements (ONS) on thirst perception in older adults. The results showed no significant difference in thirst perception after consuming different ONS. However, individual differences were observed, with non-denture wearers and those who needed reminders to drink water experiencing higher levels of thirst.
FOOD QUALITY AND PREFERENCE
(2023)
Review
Food Science & Technology
J. D. Adams, Caroline Darcy, Alexandra G. DeGrasse, Raegan Jordan, Caroline S. Boscia
Summary: Thirst and pain are competitive motivational states that drive certain behaviors for achieving specific goals. Further research is needed to understand how these motivational states may interact with each other.
CHEMOSENSORY PERCEPTION
(2021)
Article
Physiology
Nicholas Ravanelli, Nathan Morris, Shawnda A. Morrison
Summary: This study used a novel web platform to collect perceptual and behavioral data from children and adults during heat waves through questionnaires. The results showed that children engaged in more vigorous exercise compared to adults, but there were no differences in thermal sensation, thermal comfort, or thirst sensation. Staying indoors was the most common heat management strategy regardless of age. These findings suggest the need to improve public health communication and provide effective and accessible cooling solutions for children and adults.
FRONTIERS IN PHYSIOLOGY
(2023)
Article
Nutrition & Dietetics
Sonila Alia, Luca Aquilanti, Sofia Pugnaloni, Alice Di Paolo, Giorgio Rappelli, Arianna Vignini
Summary: The study found correlations between age and missing teeth, age and masticatory performance, as well as the impact of different oral conditions on taste sensitivity in elderly subjects. Significant differences in salty and bitter taste sensitivity were also observed based on oral health status and gender in the study participants.
Article
Dentistry, Oral Surgery & Medicine
Kiranjit Kaur, Dean Sculley, Martin Veysey, Mark Lucock, Janet Wallace, Emma L. Beckett
Summary: Taste preferences and perceptions are related to oral hygiene habits and oral health outcomes, but the strength and direction of these associations vary by outcome. Further investigations are needed to better understand the impact of taste liking and perception on oral hygiene and health.
Article
Psychology, Biological
Gregory W. McGarr, Robert D. Meade, Glen P. Kenny
Summary: Cooling centres can have sustained positive effects on perceived thermal strain and mood-state in older adults after returning to the heat. However, continued vigilance and use of appropriate countermeasures to mitigate physiological strain from indoor overheating should be encouraged as body temperatures can rapidly return to pre-cooling levels.
PHYSIOLOGY & BEHAVIOR
(2023)
Article
Food Science & Technology
E. Regan, E. L. Feeney, S. C. Hutchings, G. J. O'Neill, E. D. O'Riordan
Summary: This study investigated the sensory perception of Oral Nutritional Supplements (ONS) among older adults, with a focus on the effects of older age, dentures, and medications on liking and intake of ONS. It was found that older adults over 75 years old had lower appetite compared to those aged 65-74, and factors like denture wearing and medication status influenced sensory perception of the supplements. Liking did not change across sips, but sensory perception varied with increasing sips.
FOOD QUALITY AND PREFERENCE
(2021)
Article
Anesthesiology
Angela Sandri, Maria Paola Cecchini, Alice Zanini, Riccardo Nocini, Federico Boschi, Giovanni Zanette, Alessandro Marcon, Mirta Fiorio, Michele Tinazzi
Summary: This study found that unpleasant smell and taste stimuli can increase the perception of pain unpleasantness in patients with chronic oral burning pain. This suggests that smell and taste stimuli may have an adverse effect on the affective component of chronic oral burning pain.
EUROPEAN JOURNAL OF PAIN
(2022)
Article
Dentistry, Oral Surgery & Medicine
Leandro Machado Oliveira, Thayna Regina Pelissari, Flavio Fernando Demarco, Fabricio Batistin Zanatta
Summary: The objective of this study was to investigate the association between binge drinking and oral health-related quality of life (OHRQoL) in Brazilian older adults, and whether this association differs by socioeconomic position (SEP). The results showed that binge drinkers from a lower socioeconomic position had poorer OHRQoL.
Article
Dentistry, Oral Surgery & Medicine
J. L. Hawkesford, H. Lette, J. Saunders, L. Slack-Smith
Summary: The study found that homeless individuals and similarly disadvantaged adults receiving community-centered dental care at St Patrick's Oral Health Clinic reported high levels of satisfaction. Factors contributing to this satisfaction included positive staff attitudes, low cost, time effectiveness, and staff sensitivity to anxiety. However, participants also reported relatively poor self-perception of oral health and a high prevalence and severity of oral health impacts, suggesting areas for improvement such as shorter treatment waiting lists and better communication and advertisement of services.
AUSTRALIAN DENTAL JOURNAL
(2021)
Article
Biochemistry & Molecular Biology
Dongxue Zhang, Zhen Wen, Tao Jiang, Yuyan Sun
Summary: Patients with an incessant increase curve in OGTTs demonstrate impaired insulin secretion, often leading to poor blood glucose control. Lower plasma ghrelin and absence of ghrelin drops after glucose load are associated with the incessant increase OGTT shape, indicating a potential role of gut hormones in glucose metabolism in adults with type 2 diabetes.
Article
Dentistry, Oral Surgery & Medicine
Dagmar Schnabl, Ines Kapferer-Seebacher, Zerin Angermann, Rene Steiner, Verena Guenther, Kristina Stuerz
Summary: This study found that multiple-pierced individuals with oral piercing showed significantly less feelings of attractiveness, less self-confidence, and more uncertainty/anxiety towards their body compared to single-pierced probands. Although the psychological characteristics of individuals with oral piercing do not fundamentally differ from those of the average population, dental practitioners should focus on the medical and dental implications of oral piercing in the counseling of patients who have or intend to have such procedures done.
QUINTESSENCE INTERNATIONAL
(2021)
Article
Substance Abuse
Alexei Kampov-Polevoy, Georgiy Bobashev, James C. Garbutt
Summary: High novelty seeking, sweet-liking, and initial insensitivity to the impairing effects of alcohol act independently and synergistically to increase the likelihood of alcohol-related problems in young adults.
ALCOHOL AND ALCOHOLISM
(2022)
Article
Public, Environmental & Occupational Health
Laura Krause, Stefanie Seeling, Anne Starker
Summary: This study investigated self-perceived oral health and associated factors in the adult population of Germany, finding that difficulty in chewing hard foods, unmet dental care needs, male gender, and not consuming fruits and vegetables daily were the most important factors for fair to very bad self-perceived oral health. Men with low education, daily smoking, and not receiving dental care annually were also at higher risk. These results provide starting points for promoting oral health.
BUNDESGESUNDHEITSBLATT-GESUNDHEITSFORSCHUNG-GESUNDHEITSSCHUTZ
(2021)
Article
Food Science & Technology
Jun Jin, Siyu Zhang, Casimir C. Akoh
Summary: Monoacylglycerols (MAGs) containing polyunsaturated fatty acids (PUFAs) at the sn-2 position were prepared from menhaden oil and single cell oil in this study. The optimal alcoholysis reaction was catalyzed by mixed lipases, followed by purification through liquid-liquid extraction and further concentration. A systematic method for product identification using Electrospray Ionization High-Resolution Accurate-Mass Tandem Mass Spectrometry and Nuclear Magnetic Resonance was established. The final products contained 69.3-71.5 g/100g of 2-MAGs, with PUFAs ranging from 60.2 to 61.6 g/100g, and can potentially be used for the production of functional lipids for health purposes.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Microbiology
Si-Yu Zhang, Brittany Suttner, Luis M. Rodriguez-R, Luis H. Orellana, Roth E. Conrad, Fang Liu, Jessica L. Rowell, Hattie E. Webb, Amanda J. Williams-Newkirk, Andrew Huang, Konstantinos T. Konstantinidis
Summary: This article introduces a bioinformatics approach based on the ROCker model for reliable detection and typing of beta-lactamases (BLs) in complex datasets. This method is important for the detection of BL genes in clinical or environmental samples, helping to monitor the spread of these genes in pathogens and assess the associated public health risk more accurately.
Article
Nutrition & Dietetics
Xiaoli Qin, Depeng Zhang, Xinjun Qiu, Kai Zhao, Siyu Zhang, Chunlan Liu, Lianqiang Lu, Yafang Cui, Changxiao Shi, Zhiming Chen, Rikang Hao, Yingqi Li, Shunran Yang, Lina Wang, Huili Wang, Binghai Cao, Huawei Su
Summary: The study aimed to evaluate the effects of isopropyl ester of 2-hydroxy-4-(methylthio)-butyrate acid (HMBi) on ruminal and cecal fermentation, microbial composition, nutrient digestibility, plasma biochemical parameters, and growth performance in finishing beef cattle. The results showed that dietary supplementation of HMBi improved the growth performance and feed efficiency of finishing beef cattle by potentially changing the bacterial community and fermentation patterns of the rumen and cecum.
FRONTIERS IN NUTRITION
(2022)
Article
Engineering, Environmental
Siyu Zhang, Xiaoping Wen, Zhidong Guo, Sumei Zhang, Wentao Ji
Summary: The multi-level suppression effect of non-premixed N2 and CO2 on hydrogen-air explosion in a closed duct was investigated experimentally. The explosion parameters such as explosion pressure, the rate of pressure rise, combustion duration, and flame propagation were compared to discuss the multi-level suppression effect of inert gas on hydrogen-air explosion. The results showed that the inert gas adjacent to the explosion zone played a major role in explosion suppression. The experiment in this paper was of great practical significance, providing data support and theoretical guidance for the safe utilization of hydrogen and the effective suppression of hydrogen-air explosion.
PROCESS SAFETY AND ENVIRONMENTAL PROTECTION
(2023)
Article
Chemistry, Analytical
Yixue Cao, Fan Yang, Yuanyuan Xie, Song Liu, Lei Hua, Siyu Zhang, Ping Chen, Yuxuan Wen, Haiyang Li, Li Wang
Summary: In this work, a direct injection mass spectrometry (DIMS) with time-resolved flash-thermal-vaporization (TRFTV) and acetone-assisted high-pressure photo-ionization (HPPI) strategy has been developed for rapid and accurate measurement of ethyl carbamate (EC) in Chinese liquor. The matrix effect of ethyl acetate and ethanol was effectively eliminated and the accurate quantitative analysis of EC was achieved by introducing an internal standard method (ISM) using deuterated EC. The developed system demonstrated its prominent capability in rapid determination of trace EC in Chinese liquors with different flavor types.
ANALYTICAL CHEMISTRY
(2023)
Article
Energy & Fuels
Zhidong Guo, Fei Wu, Xiaoping Wen, Shoutong Diao, Yi Wu, Siyu Zhang
Summary: The paper investigates the propagation instability of a premixed H-2/CO/air mixture flame in an open-ended vertical narrow channel. The flame was ignited at five different positions, namely IP-50, IP-250, IP-500, IP-750, and IP-950. A new method for flame image processing is presented. The flame front exhibits an exponential outflow from the ignition position to the top opening, and its oscillation frequency and curvature fluctuate with time. Different ignition positions result in different dominant frequencies, with secondary frequencies observed in some cases. The flame oscillation is influenced by temperature and Lewis value, and the interaction between flame and overpressure wave leads to deformation and oscillation of the flame front.
ENERGY SOURCES PART A-RECOVERY UTILIZATION AND ENVIRONMENTAL EFFECTS
(2023)
Article
Environmental Sciences
Qi Lu, Si-Yu Zhang, Jianqing Du, Qiang Liu, Chunxia Dong, Jindong Zhao, Yanfen Wang, Meng Yao
Summary: Extensive global glacial retreats threaten cryosphere ecosystem functioning and associated biota. This study used environmental DNA metabarcoding to investigate the community compositions and assembly mechanisms of four taxonomic groups in a series of glacier-influenced habitats. The results showed that environmental and spatial factors influenced community organizations differently for different groups, with stochastic processes being more important for microorganisms than for macroorganisms. This study provides important information for understanding the relationship between glacial biodiversity and ecosystem functioning.
ENVIRONMENTAL RESEARCH
(2023)
Article
Multidisciplinary Sciences
Yaning Guo, Siyu Zhang, Jing Ai, Panpan Zhang, Han Yao, Yunfei Liu, Xiong Zhang
Summary: The molecular mechanism of mung bean in response to drought stress was investigated. Differentially expressed genes were identified and classified using GO and KEGG analysis. WGCNA was used to detect the relationship between physiological traits and genes, and qPCR was performed to confirm the accuracy of the data. This study provides a large amount of data for drought research in mung bean.
Article
Food Science & Technology
Siyu Zhang, Lingling Ma, Fuyang Song, Dong Wang, Kesong Shi, Yong Li, Jin Zeng, Yujiong Wang
Summary: This study found that Clostridium perfringens toxin CPB-1 induces macrophage and endothelial cell pyroptosis through the NLRP3 inflammasome and Caspase-1 pathway. The results suggest that NLRP3 may be a potential therapeutic target for Clostridium perfringens disease.
Article
Food Science & Technology
Chang Gao, Lu Tian, Jiaxing Lu, Siyu Zhang, Danyan Wu, Ping Xiao, Guoli Gong
Summary: This article discusses the antibacterial effects of cinnamaldehyde on Yersinia enterocolitica, both in its planktonic and biofilm state. Cinnamaldehyde inhibits the formation of biofilms by affecting cell membrane permeability, integrity, and amino acid structure, as well as interfering with intracellular energy metabolism. The minimum concentration of cinnamaldehyde required to effectively inhibit Y. enterocolitica is 0.625 mg/mL, and a concentration of 0.078 mg/mL can suppress biofilm and signaling molecule production. This research aims to explore the mechanism of cinnamaldehyde's inhibitory effects and its potential as a natural, plant-based preservative and anti-biofilm agent.
Article
Chemistry, Applied
Siyu Zhang, Casimir C. Akoh
Summary: This research overcame the oxidative instability of o3-3 fatty acids (FAs) by combining processing techniques with antioxidant addition. The resulting microencapsulated oleogel with 1-o-galloylglycerol (GG) as antioxidant showed similar physicochemical properties to store-bought yogurt using saturated fat source. These findings could pave the way for incorporating o3-3 FAs into a variety of products in the future.
Article
Chemistry, Applied
Meihui Ren, Fan Yang, Lei Hua, Song Liu, Siyu Zhang, Yuanyuan Xie, Jichun Jiang, Ping Chen, Yuxuan Wen, Li Wang, Haiyang Li
Summary: In this study, a rapid and high-throughput method for the measurement of cyanide in liquor was developed, and the cyanide concentrations in Chinese liquor samples were determined. The samples from the 4th and 5th distillation rounds had the lowest cyanide content, with average concentrations of 309 and 306 μg/L, respectively, which were consistent with the final quality assessment results.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Chemistry, Applied
Joseph R. Hyatt, Siyu Zhang, Casimir C. Akoh
Summary: Oleogels and emulgels were developed using winterized algal oil with high omega-3 fatty acids to overcome limitations in food applications due to the unsaturated lipid source. The gels had higher oxidative stability than the control groups, and the 12% monolaurin oleogel performed the best in preventing oxidation of EPA and DHA. The physical characteristics of the gels were also studied.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
(2023)
Meeting Abstract
Chemistry, Applied
Joseph Hyatt, Casimir Akoh, Siyu Zhang
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
(2022)
Article
Green & Sustainable Science & Technology
Cheng Xiang, Si Yu Zhang, Yao Che, Ge Zeng, Tao Yang
Summary: In this paper, a biphase system composed of B acid type deep eutectic solvent (DES) and petroleum ether is proposed for the extraction, hydrolysis, and purification of dioscin. The method achieves a yield of diosgenin comparable to the traditional method while significantly reducing COD values in the wastewater. It proves to be an efficient and cleaner production method of diosgenin.
CLEANER ENGINEERING AND TECHNOLOGY
(2022)