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Combining Electrosorption and Electrochemical Reduction Mechanisms for Uranium Removal Using 1,2,3,4-Butane Tetracarboxylic Acid-Modified MIL-101: An In-Depth Exploration of Uranyl-Adsorbent Interactions.
Inorg Chem
January 2025
State Key Laboratory of Nuclear Resources and Environment, East China University of Technology, Nanchang, Jiangxi 330013, China.
Extracting uranium from nuclear wastewater is vital for environmental and human health protection. However, despite progress in uranium extraction, there remains a demand for an optimized adsorbent with improved capability, efficiency, and selectivity. To bridge this gap, 1,2,3,4-butane tetracarboxylic acid (BTCA)-modified MIL-101 was synthesized through a simple hydrothermal reaction between amino-modified MIL-101 (MIL-101-NH) and BTCA.
View Article and Find Full Text PDFCombined Effects of Dietary Guidance and Prosthodontic Rehabilitation on Nutritional Biomarkers in Edentulous Patients: A Randomized Controlled Trial.
Cureus
December 2024
Department of Prosthodontics, Graduate School of Dentistry, Showa University, Tokyo, JPN.
Background Previous studies have suggested that providing dietary guidance along with denture treatment may improve dietary diversity in edentulous patients; however, none have examined the effects on nutritional blood biomarkers. This study investigated the effects of individualized dietary guidance combined with complete denture treatment on nutritional blood biomarker levels, dietary intake, and masticatory function. Materials and methods This was a prospective, randomized, open-label, controlled trial.
View Article and Find Full Text PDFRevealing differences in flavor compounds during plum wine fermentation using single and mixed yeast strains through metabolomic analysis.
Food Chem X
January 2025
Institute of Agro-Products Processing Science and Technology / Institute of Food Nutrition and Health, Sichuan Academy of Agricultural Sciences, No. 60 Shizishan Road, Jinjiang District, Chengdu City, Sichuan 610000, China.
Mixed fermentation can enhance the flavor and aroma of fruit wine, but the mechanisms driving this enhancement remain unclear. This study used non-targeted metabolomics to analyze the effects of mixed versus single fermentation on plum wine flavor. The results showed that compared with single fermentation, mixed fermentation reduced ethanol content and the ability to consume reducing sugars.
View Article and Find Full Text PDFAnalysis of differential metabolites in Liuyang douchi at different fermentation stages based on untargeted metabolomics approach.
Food Chem X
January 2025
College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.
The quality and flavor of Liuyang Douchi are usually closely related to the metabolites compostion. This work described the metabolic profiles of Liuyang douchi during fermentation. Obvious hydrolysis of carbohydrates, proteins and slight lipids degradation were observed.
View Article and Find Full Text PDFSubregional pedoclimatic conditions with contrasted UV-radiation shape host-microbiome and metabolome phenotypes in the grape berry.
Food Chem X
January 2025
Centre of Molecular and Environmental Biology, Department of Biology, University of Minho, Campus de Gualtar, Braga, Portugal.
This study used integrative omics to address the response of key elements of the grapevine holobiont to contrasted pedoclimatic conditions found in distinct subregions of Douro Valley (Portugal). A metabolic OPLS-DA model predicted with 100 % accuracy the geographic origin of berries; higher UV radiation, higher temperature and lower precipitation stimulated the accumulation of phenolic acids, flavonols and malvidin conjugates, in detriment of amino acids, organic acids, flavan-3-ols, proanthocyanidins and non-malvidin anthocyanins. Metabarcoding showed a trade-off between bacteria and fungal diversity among subregions, with , and acting as intraregional microbial markers.
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