Lancastervedel5865

Problematic smartphone use (PSU) is related to psychopathology symptoms, such as depression and anxiety. However, less is known about how responses to and coping with psychopathology correlate with PSU. We conducted a web survey of 286 American college students, querying depression and anxiety symptoms, rumination (a coping process to avoid negative emotion), PSU, and expectancies about smartphone use for mood alleviation. Iberdomide price We conducted latent class analysis (LCA) of PSU symptom ratings, finding support for two latent subgroups of participants, involving mild and severe PSU, especially distinguished by severity of withdrawal symptoms. Rumination and negative smartphone use expectancies (i.e., to reduce distress) positively related to the more symptomatic PSU class. Results are discussed in context of the I-PACE theoretical model of problematic internet use (PIU). We emphasize the importance of response variables in I-PACE, such as internet-related cognitive bias and coping, over background psychopathology variables in influencing PIU and PSU. The mineralocorticoid receptor (Nr3c2) has received increased attention as an important stress-related gene. Here, we sought to uncover candidate genes regulating the expression of Nr3c2. Using a genetical genomics approach, we identified a significant trans-regulated expression quantitative trait locus (eQTL) at Chromosome 10 for Nr3c2 expression in the amygdala of BXD RI strains. We then examined genes upstream of the eQTL to identify likely regulatory candidates of Nr3c2 expression. Pex3 (peroxisomal) expression was highly correlated with that of Nr3c2, had a significant cis-regulated eQTL that mapped to the Nr3c2 eQTL region and thus emerged as the most likely regulatory candidate of Nr3c2 expression. In vitro studies showed that silencing of Pex3 by siRNA decreased Nr3c2 expression in HEK293T and SHSY5 cell lines while overexpression increased Nr3c2 expression. A relationship between the expression of these two genes was further supported by our observations that expression levels of Pex3 and Nr3c2 decreased in the amygdala of mice exposed to chronic unpredictable stress. Our findings provide insight into the genetic regulation of Nr3c2 expression and suggest a new role for Pex3 in stress responses. Future characterization of Pex3's role in the regulation of Nr3c2 expression and the pathways involved may lead to a better understanding of stress responses and risk for stress-related pathology. This work characterises the peptide and protein profiles of Theobroma cacao beans of the genotype IMC 67 at different fermentation stages, using the Styrofoam-box fermentation method and employing UHPLC-ESI MS/MS for the analysis of peptides and proteins extracted from the beans. A total of 1058 endogenous peptides were identified and quantified over four fermentation time points. The majority of these peptides were formed after 2 and 4 days of fermentation, and originated predominantly from the proteolysis of two storage proteins - vicilin and a 21 kDa albumin. The changes in the peptide profile over fermentation were subsequently evaluated, and potential markers for assessing the degree of fermentation were identified. In particular, changes of the relative abundance of the major cocoa proteins detected can be proposed as potential markers for the fermentation stage. Furthermore, PCA of both the peptidomic and proteomic data has allowed differentiation of beans at different fermentation stages. S-allyl-(L)-cysteine (SAC) is a bioactive compound within garlic. Its level is low since SAC formation is impeded by the cellular structure of garlic. This study investigates the effect of high hydrostatic pressure (HHP) pretreatment on SAC formation in garlic aged at 40 °C for 10 days. Results showed that HHP could enhance γ-glutamyltransferase (γ-GTP) activity, damage the cellular structure of garlic and increase SAC content in aged garlic by about 7-10 times, depending on the processing parameters. HHP processing at 300 MPa for 15 min provided the optimal conditions for enhancing γ-GTP activity (45%) and promoting SAC formation (from 0.51 ± 0.01 to 5.60 ± 0.22 mg/g dry weight). It was also found that HHP could induce the greening and browning of aged garlic. As such, we consider that HHP technology is a promising technique to produce aged black garlic products with higher amounts of bioactive compounds. Black pepper essential oil (EO) was encapsulated by complex coacervation with lactoferrin and sodium alginate using transglutaminase as a cross-linking agent. The encapsulation efficiency varied from 31.66 to 84.48%. Chemical and morphological characteristics suggest that the EO was encapsulated in a lactoferrin/sodium alginate shell. The chemical composition of the encapsulated EO was identified by gas chromatography (GC) and nuclear magnetic resonance (NMR). The GC and NMR analyses indicated good core protection with the materials used. The stability of the black pepper EO capsules under in vitro digestion was evaluated. Theses capsules demonstrated the low release of the EO during gastric digestion and higher release in intestinal digestion. These results suggest that these capsules can be used to transport active ingredients and that they are resistant to oral and gastric conditions that were tested in vitro. Surimi processing industry generates huge quantities of underutilized surimi processing by-products (SPB). This study aimed to investigate the potential antioxidant-cryoprotective and gelation-enhancing effects of SPB hydrolysates on silver carp (Hypophthalmichthys molitrix) surimi based on protein oxidation, protein degradation, and gel-forming ability analysis. Results showed that untreated surimi was particularly susceptible to frozen-induced protein degradation and oxidation as well as rapid deterioration in gelation properties. Compared with 4% sucrose-added surimi, partial replacement of sucrose with 2% trypsin- and alcalase-treated SPB hydrolysates effectively delayed the oxidation of cysteine, carbonylation of amino acids, loss of Ca2+-ATPase activity, and the destroy of structural integrity of myofibrillar protein in surimi. Moreover, addition of SPB hydrolysates significantly (P  less then  0.05) increased the initial gelation properties and reduced the loss in gelation and water-holding capacity in surimi with prolonged frozen storage.