Reports concerning the characteristics of soybean oil bodies (SOBs) isolated from high protein genotypes and high oil genotypes of soybeans available in the literature are insufficient and limiting. In this study, fatty acid compositions, total phenol and tocopherol contents, antioxidant capacity, and physicochemical stability of SOB emulsions recovered from three high-protein and three high-oil genotype soybeans were comparatively investigated. Principal component analysis showed that all six SOB samples could be easily discriminated based on the cultivar characteristics. Overall, the SOBs derived from the high-protein soybeans exhibited higher polyunsaturated fatty acid (PUFA) contents, while the SOBs derived from the high-oil soybeans had higher extraction yields and tocopherol contents; the tocopherol content was also positively correlated with the antioxidant capacity of the lipophilic fraction, but the difference in the total phenolic content between the two genotypes was not significant. The SOBs derived from the high-protein soybeans were more easily oxidized during storage, with 1.38- and 4-fold higher accumulation rates of lipid hydroperoxides (LPO) and thiobarbituric acid reactive substances (TBARS), respectively, in the high-protein-derived SOBs than in the high-oil-derived SOBs. In addition, the SOBs from the high-protein soybeans exhibited pronounced coalescence during storage, which was corroborated by focused confocal microscopy. These results confirmed that SOBs obtained from high-oil soybean genotypes are more suitable to manufacture OB-based products due to their superior physicochemical stability.

Oil bodies extracted from high-oil soybeans (Glycine max) exhibited higher oxidative and physical stability than oil bodies from high-protein soybeans.

Natural antioxidants from agro-wastes enhanced the oxidative stability of soybean oil during deep-frying

Chinese quince proanthocyanidins enhance frying performance and suppress heterocyclic aromatic amine formation in soybean oil

The frying process, a popular cooking technique, is widely used in the food industry around the world for the production of fried foods. Nevertheless, it is always accompanied by potential challenges including lipid peroxidation of vegetable oils. In this study, the influence of the coriander leaves essential oil (CLEO) on the oxidative stability of sunflower oil under frying conditions and the sensory attributes of fried food (Chinese Mahua) during the sensory evaluation were investigated. The results indicated that compared with the control, CLEO at 0.12 g/kg could obviously suppress the increases for the total polar compounds (TPC), thiobarbituric acid (TBA), color, conjugated dienes (CD), conjugated trienes (CT) and viscosity of sunflower oil, and prominently restrain the oxidization procedure of unsaturated fatty acid (UFA). Meanwhile, the decline in the sensory attributes for the Chinese Mahua was significantly inhibited. Furthermore, the study revealed the antioxidant effect of CLEO was mainly attributed to two compounds, carvacrol and limonene, which were separated by the bioassay-guided fractionation. Consequently, CLEO and the two compounds may be employed as potential natural antioxidants to improve the oxidation stability of sunflower oil under frying conditions.

Separated from the Essential Oil of Coriandrum sativum L. Leaves, Carvacrol and Limonene Showed Antioxidant Effects in Sunflower Oil under Frying Conditions.

Patients hospitalized after a moderate or severe traumatic brain injury (TBI) are at increased risk of nosocomial infections, including bacterial pneumonia and other upper respiratory tract infections. Infections represent a secondary immune challenge for vulnerable TBI patients that can lead to increased morbidity and poorer long-term prognosis. This review first describes the clinical significance of infections after TBI, delving into the known mechanisms by which a TBI can alter systemic immunological responses towards an immunosuppressive state, leading to promotion of increased vulnerability to infections. Pulmonary dysfunction resulting from respiratory tract infections is considered in the context of neurotrauma, including the bidirectional relationship between the brain and lungs. Turning to preclinical modeling, current laboratory approaches to study experimental TBI and lung infections are reviewed, to highlight findings from the limited key studies to date which have incorporated both insults. Then, practical decisions for the experimental design of animal studies of post-injury infections are discussed. Variables associated with the host animal, the infectious agent (e.g., species, strain, dose, and administration route), as well as the timing of the infection relative to the injury model, are important considerations for model development. Together, the purpose of this review is to highlight the significant clinical need for increased preclinical research into the two-hit insult of a hospital-acquired infection after TBI to encourage further scientific enquiry in the field.

Experimental Models of Hospital-Acquired Infections after Traumatic Brain Injury: Challenges and Opportunities.

Pulmonary infection is common yet serious complication in patients with severe traumatic brain injury (STBI). We aimed to evaluate the predicators of pulmonary infection in STBI patients undergoing tracheostomy, to provide evidence for the clinical nursing care of STBI patients.This study was a retrospective cohort design. STBI patients undergoing tracheostomy treatment from January 1, 2019 to August 31, 2021 in our hospital were included. The characteristics of pulmonary infection and no pulmonary infection patients were analyzed.A total 216 STBI patients undergoing tracheostomy were included, the incidence of pulmonary infection was 26.85%. Diabetes (r = 0.782), hypoproteinemia (r = 0.804), duration of coma(r = 0.672), duration of mechanical ventilation(r = 0.724) and length of hospital stay (r = 0.655), length of hospital stay post tracheostomy (r = 0.554), mortality (r = 0.598) were all correlated with pulmonary infection (all p < 0.05). Klebsiella pneumoniae (33.87%) and Staphylococcus aureus (29.03%) were the most commonly seen pathogens in the pulmonary infection of TBI patients. Logistic regression analyses indicated that diabetes (OR 2.232, 95% CI 1.215-3.904), hypoproteinemia with plasma total protein < 60 g/L (OR 1.922, 95% CI 1.083-3.031), duration of coma ≥ 22 h (OR 2.864, 95% CI 1.344-5.012), duration of mechanical ventilation ≥ 5 days (OR 3.602, 95% CI 1.297-5.626), length of hospital stay ≥ 21 days (OR 2.048, 95% CI 1.022-3.859) were the risk factors of pulmonary infection in TBI patients undergoing tracheostomy (all p < 0.05).Further investigations on the early preventions and treatments targeted on those risk factors are needed to reduce the pulmonary infection in clinical practice. 

https://bmcpulmmed.biomedcentral.com/track/pdf/10.1186/s12890-022-01928-w

Pulmonary infection in traumatic brain injury patients undergoing tracheostomy: predicators and nursing care

In this study, high-protein nutrition bars (HPNBs) were prepared using sodium caseinate and either fructose or maltitol as raw materials. The effects of the incorporation of hydroxypropyl methylcellulose (HPMC) on the hardness and physicochemical changes of HPNBs during storage were evaluated. Both HPNB systems containing HPMC exhibited significantly lower hardness than the control HPNBs (no HPMC) during storage, and the change in hardness was dependent on the concentration of HPMC added. The incorporation of 2% HPMC reduced the hardness of the fructose-containing and maltitol-contianing HPNBs by 44.83% and 27.89%, respectively, after 35 days of storage. The addition of HPMC inhibited Maillard reactions within the fructose-containing HPNBs, which exhibited little changes in the total color and composition of free amines. HPMC also significantly mitigated the increase in the insoluble protein content and the transformation of β-turn to β-sheet in proteins that were observed in both HPNB systems during storage. Scanning electron microscopy also confirmed that the texture of the HPNB containing HPMC changed less during storage compared to the controls. These results indicated that HPMC could be used as an inhibitor to reduce the extent of Maillard reactions and protein aggregation during food storage. • Hydroxypropyl methylcellulose can be used as a functional ingredient to inhibit bar hardening. • Hydroxypropyl methylcellulose inhibited the Maillard reaction of fructose-containing HPNBs. • HPNBs containing maltitol have lower hardness during storage. • Hydroxypropyl methylcellulose mitigated the loss of free amino groups in HPNBs. 

Hydroxypropyl methylcellulose (HPMC) reduces the hardening of fructose-containing and maltitol-containing high-protein nutrition bars during storage

Ziziphi Spinosae Semen Oil Enhance the Oxidative Stability of Soybean Oil Under Frying Conditions

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Pulmonary infection in traumatic brain injury patients undergoing tracheostomy: predicators and nursing care

Hydroxypropyl methylcellulose (HPMC) reduces the hardening of fructose-containing and maltitol-containing high-protein nutrition bars during storage

Ziziphi Spinosae Semen Oil Enhance the Oxidative Stability of Soybean Oil Under Frying Conditions