A Lubricant-Sandwiched Coating with Long-Term Stable Anticorrosion Performance.

Lubricant-infused surface(s) (LIS) bioinspired by the Nepenthes pitcher plant are receiving enormous attention owing to their excellent hydrophobicity as well as their self-healing ability. Thus, they have been applied as anticorrosion coatings. However, the loss of lubricant mediated by vapor or other liquids deteriorates their functions.

A biologically inspired attachable, self-standing nanofibrous membrane for versatile use in oil-water separation.

Uloborus walckenaerius spider webs provided the inspiration for attachable, self-standing nanofibre sheets. The developed product adds selective wettability against oil-water mixtures to both 2D and 3D materials by attaching or covering them, leading to successful separation through a facile, scalable and low-cost process.

Formation of protein adducts of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine in cooked foods.

Heterocyclic amines (HCAs) are mutagenic and carcinogenic compounds found in cooked meat and fish. Although HCAs are known to form adducts with protein after metabolic activation, adduct formation during cooking has not been elucidated. In this study, we showed that 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) is released from high molecular weight compounds by acid or enzymatic hydrolysis of cooked foods.

Mannitol lowers fat digestibility and body fat accumulation in both normal and cecectomized rats.

Mannitol is a six-carbon sugar alcohol that is widely distributed in plants. Sugar alcohols are widely used in various food products because of their numerous beneficial health effects. The present study investigated the effects of mannitol consumption on digestion, large gut fermentation and nutrient metabolism in normal and cecectomized male Wistar rats.

Estimation of dietary HCA intakes in a large-scale population-based prospective study in Japan.

Heterocyclic amines (HCAs) are known mutagens and animal carcinogens formed in cooked meat and fish. Japanese people generally consume more fish than animal meat, and chopped and stir-fried method of meat preparation is favored as much as the grilled cooking method. Therefore, it is supposed that the foods contributing to HCA intake in Japan are different from those in western countries.