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The interest in the modulation of gut microbiota by polyphenols from olives and derived products is increasing. In this work, phenolic leaf extracts (PLE) were in vitro faecal fermented to evaluate the changes in phenolic profiles and the impact on microbiota, using a commercial extra-virgin olive oil (EVOO) as reference. The in vitro fermentation decreased oleuropein content in PLE, determining an increase of hydroxytyrosol and other phenolic metabolites. An increase (p less then 0.05) of hydroxytyrosol (LogFC = 6.02; VIP score = 1.05) was also observed in fermented EVOO. Besides, PLE significantly (p less then 0.05) changed amino acids (LogFC = 6.1) and fatty acids (LogFC = 5.9) profile of the faeces. Metagenomic sequencing revealed that Coriobacteriaceae at the family level, and Collinsella at the genus level, were the most affected by PLE fermentation. These findings support the modulation of the gut microbiota exerted by phenolics from PLE and EVOO.The application of two microemulsion based extraction methods (Extraction-1 and Extraction-2) were investigated for the extraction of carotenoids from watermelon pulp in the present study. Span 20 and glycerol for Extraction-1, and sucrose monopalmitate (SMP) with salt (NaCl) for Extraction-2 demonstrated the highest extraction efficiency. Optimization studies by response surface methodology were applied to these conditions. The optimum conditions were conducted as 6.025 g/g of Span 20/pulp sample-(S), 8.827 of glycerol/S, 38.75 °C of temperature and 18.75 min of time; 1.13 g/g of SMP/S, 7.53 g/g of Salt/S, 66.25 °C and 46.3 min of temperature and time for Extraction-1 and Extraction-2, respectively. The extraction efficiency for the optimum conditions were determined as 96.5% and 83.6% for Extraction-1 and Extraction-2, respectively. The results showed that the proposed methods can be successfully performed in the extraction of carotenoids from watermelon pulp compared to conventional solvent extraction.Chilling injury reduces the quality and commercial value of banana. The effects of exogenous phytosulfokine α (PSKα) on chilling tolerance of banana via modulating the metabolism of polyamine, proline, γ-aminobutyric acid (GABA) were studied. The results showed that the chilling injury of banana was inhibited by 150 nM PSKα treatment, which was 13.6 % lower than that of the control group at the end of storage. The activities of nitric oxide synthase (NOS), arginine decarboxylase (ADC), ornithine decarboxylase (ODC), and the endogenous NO content were increased significantly by PSKα treatment. The diamine oxidase (DAO) and polyamine oxidase (PAO) activities were inhibited, leading to putrescine (Put), spermine (Spm), and spermidine (Spd) increased. Proline and GABA contents in PSKα-treated banana were also increased, which might be due to the activated biosynthesis pathway and suppressed catabolism pathway. These results demonstrated that exogenous PSKα might be maintain quality and retard chilling injury of banana.An important problem in the olive sector is the occasional mismatch of results obtained by different tasting panels when the same olive oil sample is analysed. These discrepancies could be minimised by using reference materials (RM) for taster training. A comprehensive protocol based on the combined use of sensory and instrumental analysis for the certification of olive oil batches as RMs, developed within the framework of the project 'Operational Group INTERPANEL', is proposed. Similarity indices (R2, cosθ and NEAR) applied on GC-MS fingerprints, allow a successful homogeneity and stability assessment of produced batches. Furthermore, the use of robust statistics combined with a set of instructions developed to remove outliers were applied with excellent results on sensory data set provided by supra-panel composed by more than 100 qualified tasters. This work is the first to provide a comprehensive protocol for certification of real olive oil samples as RM for sensory analysis.Ascorbic acid (AsA) is generally used as an antibrowning agent for fresh-cut potato (FCP). However, its browning inhibitory effect is temporary because of its rapid consumption during redox processes. In this study, the effect of browning inhibition in FCP slices was evaluated using low frequency ultrasound (LFU; 40 kHz, 200 W, 3 min) and AsA (0.2%, w/v) treatments alone or in combination. The results showed that LFU combined with AsA (LFU-AsA) treatment could achieve a better antibrowning effect than either treatment alone (higher L*, lower a* and ΔE*), and there was no adverse effect on texture properties. LFU-AsA treatment not only inhibited the activity of PPO more effectively than AsA treatment, but also enhanced the antibrowning effect by retaining higher AsA content. Moreover, it also maintained membrane integrity by limiting lipid peroxidation and solute migration during storage. Overall, LFU-AsA treatment would be a promising method in food preservation industries.This work proposes the miniaturization and modification of the QuEChERS strategy using different large pore mesostructured silicas, non-modified and modified with amino groups (NH2), as dispersive clean-up sorbents for multi-component extraction of 21 pyrrolizidine alkaloids from different aromatic herbs, combined with ultra-high performance liquid chromatography coupled to tandem mass spectrometry analysis. The procedure was miniaturized by reducing the amounts of sample (0.2 g), solvents (2 mL), clean-up sorbents (25 mg sorbent + 150 mg MgSO4) and partitioning salts (0.65 g) employed. Best results were achieved using mesostructured silicas (LP-MS-NH2) than conventional PSA. The method was validated (overall recoveries 73-105%) and applied to the analysis of 17 samples. All the samples were contaminated with PAs (average concentration 262 µg/Kg). Thyme and basil samples were the most contaminated, whereas rosemary was the least. Lasiocarpine, senecivernine N-oxide and europine N-oxide were the main PAs that contributed to their contamination.Dry-cured Spanish mackerel (DSM; Scomberomorus niphonius) is a popularity worldwide dry-cured marine fish product due to its salty and umami flavor. Umami peptides from eight commercial DSMs were identified and compared, and their molecular mechanisms were evaluated via molecular simulation. Dyes inhibitor The results showed that the sequence of peptides varied in different DSMs, wherein only ten sequences were repeated across multiple samples and the remaining 19 were detected in only one sample. The sensory characteristics of eight repeated peptides were evaluated, and four were found to exhibit umami taste and umami-enhancing effects, including Arg-Asp, Asp-Gly-Val, Asp-Arg, and Asp-Lys. They all had a strong affinity for umami receptors, and several amino acid residues of the receptors were mobilized as binding sites to form hydrogen bonds and hydrophobic bonds in ligand-receptor interactions. These results indicated that DSM was rich in umami and umami-enhancing peptides, but their sequence were different in different DSMs.Facial skin tone recognition provides significant social and ecological information to humans. This study utilized a five-alternative forced-choice test design wherein participants were asked to judge which color (red, yellow, green, blue, or white) they perceived as too strong in stimulus skin tone images. The results showed that the participants' reference point of facial skin tone judgement was closer to the centroid facial skin tone observed on a daily basis than the chromaticity of measured or remembered facial skin tones of the observer. This result was similar for observers from Japan and the United Kingdom. The distance between the reference point of facial skin tone judgment and the average skin chromaticity of each local group was smaller when the stimulus image was recognized as a face compared to when a uniform facial skin tone patch was used. Therefore, humans unconsciously memorize the facial skin tones they encounter in daily life and judge facial skin tones based on the centroid. Furthermore, it is critical to recognize an image as a face for the evaluation of facial skin tone.

To develop a scale to assess nursing practice readiness and verify its validity and reliability.

Practice readiness refers to the attitude and characteristics of new employees that enable them to successfully adapt to the workplace. For new graduate nurses to receive on-the-job training appropriate to their individual competency level, a scale to assess nursing practice readiness is needed.

A methodological study was conducted in two phases (1) development of the scale through a literature review and interviews related to nursing practice readiness; (2) confirming construct validity, criterion-related validity and reliability of the developed scale.

Data were collected from 430 new graduate nurses in South Korea. The validity and reliability of the scale were verified using maximum likelihood exploratory factor analysis with promax factor rotation, confirmatory factor analysis using maximum likelihood estimation, Pearson correlation, analysis of variance and Cronbach's alpha.

The Nursing Practice Readiness Scale consisted of 35 items for five factors clinical judgment and nursing performance, professional attitudes, patient-centeredness, self-regulation and collaborative interpersonal relationship. Confirmatory factor analysis results revealed an adequate model fit. Construct validity and criterion-related validity were verified and all factors achieved a Cronbach's α greater than 0.80.

The developed scale can evaluate educational outcomes and determine the need for additional support, which can improve the workplace adaptation of new graduate nurses, patient safety and quality of care.

The developed scale can evaluate educational outcomes and determine the need for additional support, which can improve the workplace adaptation of new graduate nurses, patient safety and quality of care.Vibrotactile feedback can be effectively applied to motor (physical) learning in virtual environments, as it can provide task-intrinsic and augmented feedback to users, assisting them in enhancing their motor performance. This review investigates current uses of vibrotactile feedback systems in motor learning applications built upon virtual environments by systematically synthesizing 24 peer-reviewed studies. We aim to understand (1) the current state of the science of using real-time vibrotactile feedback in virtual environments for aiding the acquisition (or improvement) of motor skills, (2) the effectiveness of using vibrotactile feedback in such applications, and (3) research gaps and opportunities in current technology. We used the Sensing-Analysis-Assessment-Intervention framework to assess the scientific literature in our review. The review identifies several research gaps in current studies, as well as potential design considerations that can improve vibrotactile feedback systems in virtual motor learning applications, including the selection and placement of feedback devices and feedback designs.Stress impairs motor performance, which is exacerbated with age. Stress also impairs brain activity in the prefrontal cortex, which communicates with the motor areas of the brain to regulate exercise and motor performance. To develop ergogenic strategies for the aging workforce, mind (brain)-body mechanisms behind the effect of stress on neuromuscular performance need to be well understood. This study investigated the influence of social stress on motor performance and information flow between the frontal and motor regions of the brain during intermittent handgrip contractions among older adults. Thirty older adults, balanced by gender, performed intermittent handgrip contractions at 30% of maximum strength before and after being subjected to a social stressor. Force steadiness, strength loss, root mean square electromyogram (EMG) activity, activation of the brain regions, and functional and effective connectivity between the frontal and motor brain regions were computed for pre- and post-stressor handgrip contractions.