The synergistic antibacterial effects of allicin nanoemulsion and ε-polylysine against Escherichia coli in both planktonic and biofilm forms.

The synergistic effects of allicin nanoemulsion (AcN) and ε-polylysine (ε-PL) against Escherichia coli were investigated in this study. The combination of AcN and ε-PL synergistically inhibited the planktonic growth of E. coli, with a low fractional inhibitory concentration index of 0.

Effect of in vitro digestion and fermentation of kiwifruit pomace polysaccharides on structural characteristics and human gut microbiota.

Kiwifruit pomace is abundant in polysaccharides that exhibit diverse biological activities and prebiotic potential. This study delves into the digestive behavior and fermentation characteristics of kiwifruit pomace polysaccharides (KFP) through an in vitro simulated saliva-gastrointestinal digestion and fecal fermentation. The results reveal that following simulated digestion of KFP, its molecular weight reduced by 4.

Effects of kiwi fruit () polysaccharides on metabolites and gut microbiota of acrylamide-induced mice.

Introduction: Kiwifruit () has rich nutritious and medicinal properties. It is widely consumed worldwide for the intervention of metabolism disorders, however, the underlying mechanism remains unclear. Acrylamide, a well-known toxic ingredient, mainly forms in high-temperature processed carbohydrate-rich food and causes disorders of gut microbiota and systemic metabolism.

Self-Paced Broad Learning System.

Broad learning system (BLS), an efficient neural network with a flat structure, has received a lot of attention due to its advantages in training speed and network extensibility. However, the conventional BLS adopts the least square loss, which treats each sample equally and thus is sensitivity to noise and outliers. To address this concern, in this article we propose a self-paced BLS (SPBLS) model by incorporating the novel self-paced learning (SPL) strategy into the network for noisy data regression.

Formation of odorous aldehydes, nitriles and N-chloroaldimines from free and combined leucine during chloramination.

Amino acids (AAs) are a major group of odorous disinfection by-product (O-DBP) precursors. O-DBPs formations during free chlorine disinfection has been previously investigated. However, knowledge regarding the O-DBP formation mechanism and kinetics under chloramination of AAs is very limited.

Formation of odorous aldehydes, nitriles and N-chloroaldimines from combined leucine in short oligopeptides during chlorination.

Previous studies have focused on investigating the formation of odorous by-products during the chlorination of free amino acids (AAs). However, studies on the formation of odorous by-products during the chlorination of combined AAs, which are much more abundant in natural waters than free AAs, are very limited. In this study, the generation of odorous aldehyde, nitrile and N-chloroaldimine from short oligopeptides containing combined Leucine (Leu) (a typical precursor of odorous by-products), including glycylleucine (Gly-Leu), leucylglycine (Leu-Gly), and trileucine (Leu-Leu-Leu), was investigated.

Formation of odorous by-products during chlorination of major amino acids in East Taihu Lake: Impacts of UV, UV/PS and UV/HO pre-treatments.

Certain amino acids (AAs) can form odorous aldehydes, nitriles and N-chloroaldimines during chlorination. Ultraviolet (UV) photolysis, ultraviolet/persulfate (UV/PS) and ultraviolet/hydrogen peroxide (UV/HO) treatments have been reported to decrease trace organic contaminants in drinking water. In this study, 20 common AAs in East Taihu (ET) Lake (the main drinking water source for the surrounding cities) were determined during one year (four seasons).