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Nondestructive detection of pungent and numbing compounds in spicy hotpot seasoning with hyperspectral imaging and machine learning.
Food Chem
December 2024
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
The levels of capsaicin (CAP) and hydroxy-α-sanshool (α-SOH) are crucial for evaluating the spiciness and numbing sensation in spicy hotpot seasoning. Although liquid chromatography can accurately measure these compounds, the method is invasive. This study aimed to utilize hyperspectral imaging (HSI) combined with machine learning for the nondestructive detection of CAP and α-SOH in hotpot seasoning.
View Article and Find Full Text PDFVerification of a system utilizing heartbeat-induced acoustic pulse waves for estimating the time at which bladder urine increases to a level requiring drainage among individuals with spinal cord injury.
Biomed Eng Online
December 2024
Delta Tooling Co., LTD, 1-2-10, Yanoshinmachi, Aki-Ku, Hiroshima, 736-0084, Japan.
Background: Spinal cord injury (SCI) often leads to the loss of urinary sensation, making urination difficult. In a previous experiment involving six healthy participants, we measured heartbeat-induced acoustic pulse waves (HAPWs) at the mid-back, calculated time-series power spectra of heart rate gradients at three ultralow/very low frequencies, distinguished and formulated waveform characteristics (one characteristic for each power spectrum, nearly uniform across participants) at times of increased urine in the bladder and heightened urges to urinate, and developed an algorithm with five of these power spectra to identify when urination is needed by extracting the waveform portion (continuous timepoints) where all of the characteristics were consistent with the formulated characteristics. The objective of this study was to verify the validity of the algorithm fed with data from measured HAPW of participants with SCI and to adapt the algorithm for these individuals.
View Article and Find Full Text PDFEfficacy and safety of transcutaneous auricular vagus nerve stimulation in patients with constipation-predominant irritable bowel syndrome: a single-center, single-blind, randomized controlled trial.
Am J Gastroenterol
December 2024
Department of Gastroenterology, The First Affiliated Hospital of USTC, Division of Life Sciences and Medicine, University of Science and Technology of China, Hefei 230001, Anhui Province, China.
Introduction: Transcutaneous auricular vagus nerve stimulation (taVNS) is a promising therapy for irritable bowel syndrome (IBS). This clinical trial aims to evaluate the influence of taVNS on autonomic functions, rectal sensation, and acetylcholine (Ach) levels and to explore potential mechanisms involving gut microbiota and metabolic profiles.
Methods: This study was a single-center, single-blind, randomized controlled trial executed at the First Affiliated Hospital of USTC, Anhui, China.
Authenticating vintage in white tea: Appearance-taste-aroma-based three-in-one non-invasive anticipation.
Food Res Int
January 2025
Tea Research Institute, Key Laboratory of Food Processing and Quality Control, State Key Lab of Meat Quality Control and Cultured Meat Development, Nanjing Agricultural University, Nanjing 210095, China. Electronic address:
To safeguard the legal rights of tea enterprises and promote sustainable development in the tea industry, this study proposes a rapid, non-destructive method for authenticating white tea vintages based on the hypothesis that the appearance, taste and aroma cannot be simultaneously replicated in counterfeit teas. Using visible-near infrared hyperspectral imaging, this three-in-one appearance-taste-aroma method was applied to Bai Mudan white tea, produced from the Jinggu Dabai Tea cultivar harvested in 2020, 2021 and 2022. Hyperspectral imaging captured appearance data from dry samples of different vintages, with preprocessing using multiplicative scatter correction (MSC) and standard normal variate (SNV).
View Article and Find Full Text PDFSpatial and temporal patterns of brain neural activity mediating human thermal sensations.
Neuroscience
January 2025
Institute for Energy and Environmental System, Sustainable Energy and Environmental Society Open Innovation Research Organization, Waseda University, 3-4-1 Okubo, Shinjuku-ku, Tokyo 1698555, Japan; Body Temperature and Fluid Laboratory, Faculty of Human Sciences, Waseda University, 2-579-15 Mikajima, Tokorozawa, Saitama 3591192, Japan. Electronic address:
Article Synopsis
- - The study investigated how the brain responds to hot and cold sensations by applying thermal stimuli to participants’ fingers while monitoring their brain activity using EEG.
- - Using independent component analysis, researchers identified brain areas activated during these sensations, revealing significant neural activity in regions like the precentral gyrus and cingulate gyrus.
- - Findings suggest that the brain processes cold and hot sensations through distinct patterns of temporal activity, even in some overlapping regions.
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