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Lewis Foundation Passivation Mediates Charge Move from Perovskite Heterojunctions.
(3) Results both the arthritis for entire life and current arthritis groups had higher prevalence rates of falls than the comparison I and comparison II groups, respectively (each p less then 0.001). The pORs of falling ≥1 time and ≥2 times per year in the arthritis for the entire life group were 1.42 (95% CI = 1.38-1.46) and 1.69 (95% CI = 1.62-1.76), respectively. The adjusted pORs for falling ≥1 time and ≥2 times per year in the current arthritis group were 1.35 (95% CI = 1.31-1.39) and 1.56 (95% CI = 1.50-1.63), respectively. (4) Conclusions previous arthritis has a significant impact on the risk of falling.MicroRNAs (miRNAs) are small RNAs present in extracellular vesicles (EVs) that, when transferred to a target cell, affect its biological functions. Plant miRNAs regulate the expression of certain mammalian genes. Here, we characterized EVs in fruit and vegetable juice, and their miRNA cargo, and investigated whether such miRNA-containing EVs could be taken up by mammalian enterocytes in vitro. Using filtration and ultra-centrifugation methods, EVs were purified from commercially available and manually squeezed plant juice. EV morphological features and subcellular localization were analyzed using the NanoSight tracking system and electron microscopy. Plant EV miRNA levels were evaluated using quantitative reverse transcription PCR. For the in vitro EV uptake experiments, rat intestinal epithelial cells (IEC6) were used. Plant EVs shared morphological features with mammalian EVs and contained miR156a-5p, miR166a-3p, and miR168a-5p. EVs were present in the cell sap-filled central vacuoles and were taken up by IEC6 cells. Edible plant cells produce EVs that contain various miRNAs and release them into the central vacuole. The exogenous plant EVs are taken up by mammalian enterocytes in vitro. These findings suggest the possibility that exogenous plant miRNAs carried by EVs can be absorbed via the gastrointestinal tract.This study aimed to utilize unripe green bananas obtained from those that were graded as unacceptable for export. Bread was selected as the product model for the application of banana flour. As carbohydrates and other functional active compounds make up the main composition of green bananas, unripe banana flour (UBF) was prepared and characterized. The chemical composition, physico-chemical properties, and functional properties of UBF, as well as its application in bread for wheat flour (WF) substitution at different levels, were investigated. Quality attributes of the bread were determined. High carbohydrate (89%), total dietary fiber (7%), ash (2%), potassium content and radical scavenging activity were found in UBF bread, while protein (15%) and fat contents (0.9%) were higher in WF bread (p less then 0.05). Starch granules of different sizes and shapes (round, long and oblong) were observed in the starch from UBF bread. Solubility, swelling power, and the water absorption capacity of WF bread were greater than UBF bread (p less then 0.05). The gelatinization enthalpy (ΔH) was 0.69 and 5.00 J/g for WF and UBF, respectively. The rapid viscoanalyzer (RVA) pasting profile showed that UBF bread had a higher pasting temperature, peak viscosity, breakdown, and final viscosity than WF bread (p less then 0.05). Increasing the level of UBF caused an increase in bread hardness and a decrease in loaf volume (p less then 0.05). We show that UBF can be considered a value-added product with health-promoting properties. The utilization of UBF as a functional food ingredient will benefit the consumer.Agave lechuguilla waste biomass (guishe) is an undervalued abundant plant material with natural active compounds such as flavonoids. Hence, the search and conservation of flavonoids through the different productive areas have to be studied to promote the use of this agro-residue for industrial purposes. In this work, we compared the proportion of total flavonoid content (TFC) among the total polyphenolics (TPC) and described the variation of specific flavonoid profiles (HPLC-UV-MS/MS) of guishe from three locations. Descriptive environmental analysis, using remote sensing, was used to understand the phytochemical variability among the productive regions. Furthermore, the effect of extractive solvent (ethanol and methanol) and storage conditions on specific flavonoid recovery were evaluated. The highest TPC (16.46 ± 1.09 GAE/g) was observed in the guishe from region 1, which also had a lower normalized difference water index (NDWI) and lower normalized difference vegetation index (NDVI). In contrast, the TFC was similar in the agro-residue from the three studied areas, suggesting that TFC is not affected by the studied environmental features. Bempedoic AMPK activator The highest TFC was found in the ethanolic extracts (6.32 ± 1.66 QE/g) compared to the methanolic extracts (3.81 ± 1.14 QE/g). Additionally, the highest diversity in flavonoids was found in the ethanolic extract of guishe from region 3, which presented an intermedia NDWI and a lower NDVI. Despite the geo-climatic induced variations of the phytochemical profiles, the results confirm that guishe is a valuable raw material in terms of its flavonoid-enriched bioactive extracts. Additionally, the bioactive flavonoids remain stable when the conditioned agro-residue was hermetically stored at room temperature in the dark for nine months. Finally, the results enabled the establishment of both agro-ecological and biotechnological implications.The aim of study is to improve the rehydration quality of dried shiitake mushrooms for their instant food manufacturers and fast restaurants. Serial combined drying methods were investigated to achieve this objective either instant controlled pressure drop drying (DIC) or freeze drying (FD) was used as the treatments for microstructure improvement, and they were applied either before or after an additional drying step at low (35 °C) or high (65 °C) temperatures. Dried mushrooms were assessed for quality indicators like relative volume, rehydration rate, dry matter loss and sensory scores. Microstructure properties were inferred to understand the physical mechanisms of quality changes. Principal component analysis (PCA) was used to cluster treatments and to identify combinations of drying techniques, rendering improved quality. Consequently, it was shown that DIC treatment before hot air drying at 35 °C was shown to be the most promising combined drying method to enhance the rehydration quality, leading to a high volume recovery ratio, low dry matter loss after rehydration, and high rehydration rates.
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