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Exploring volatile anesthetics in critical care: Facts and uncertainties.
Med Intensiva (Engl Ed)
March 2025
Centro de Investigación Biomédica en Red de Enfermedades Respiratorias (CIBERES), Instituto de Salud Carlos III, Madrid, Spain; Department of Intensive Care Medicine, Hospital Universitario La Princesa, Madrid, Spain; Fundación Para la Investigación Biomédica, Hospital Universitario de La Princesa, Madrid, Spain.
Online monitoring and stable isotope tracing of cancer associated volatiles in murine model captures tumor associated markers in vivo.
Anal Chim Acta
May 2025
Department of Human Sciences, The Ohio State University, USA; James Comprehensive Cancer Center, The Ohio State University, Columbus, OH, 43210, USA. Electronic address:
Background: The imperative need for early cancer detection, which is crucial for improved survival rates in many severe cancers such as lung cancer, remains challenging due to the lack of reliable early-diagnosis technologies and robust biomarkers. To address this gap, innovative screening platforms are essential to unveil the chemical signatures of lung cancer and its treatments. It is established that the oxidative tumor environment induces alterations in host metabolic processes and influences endogenous volatile synthesis.
View Article and Find Full Text PDF1-Octen-3-ol exacerbates depression-induced neurotoxicity via the TLR4/NF-κB and Nrf2/HO-1 pathways.
Neurotoxicology
March 2025
Collaborative Innovation Center for Modern Grain Circulation and Safety, and College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, 210023, China; Jiangsu Province Engineering Research Center of Edible Fungus Preservation and Intensive Processing, Nanjing 210023, China. Electronic address:
1-Octen-3-ol is a volatile compound widely found in various fungi and plants, and studies have suggested its potential role in the development of neurodegenerative diseases. However, the mechanism by which 1-octen-3-ol induces neural injury in rats remains unclear. In this study, we used aerosolized 1-octen-3-ol to treat depressive model rats to investigate its effects on neural injury behaviors and neurophysiology in SD rats.
View Article and Find Full Text PDFInvestigating the factors driving concentrations of volatile thiols and their precursors in white wines: The impact of Botrytis cinerea and grape variety.
Food Chem
March 2025
School of Chemical Sciences, The University of Auckland, Waipapa Taumata Rau, 23 Symonds Street, Auckland, New Zealand; School of Biological Sciences, The University of Auckland, Waipapa Taumata Rau, 3 Symonds Street, Auckland, New Zealand. Electronic address:
3-Sulfanylhexan-1-ol (3SH) and 3-sulfanylhexyl acetate (3SHA) are highly odiferous impact odorants in wines, imparting tropical aromas. Despite having a good understanding of how vintage, grape variety, region of production, and Botrytis cinerea infection affect the concentration of these volatile thiols, the influence of these factors on the concentrations of thiol precursors has not been comprehensively studied. Therefore, the concentrations of 3SH and 3SHA, and five precursors to 3SH, were quantitated for 40 commercial white wines, to explore how vintage, variety, region, and Botrytis cinerea infection, influence both thiol and precursor concentrations.
View Article and Find Full Text PDFEffect of pectic polysaccharides from fresh passion fruit (Passiflora edulis f. flavicarpa L.) peel on physicochemical, texture and sensory properties of low-fat yoghurt.
Food Chem
March 2025
Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China. Electronic address:
This study explored the effects of pectic polysaccharide (PFP-T) obtained from passion fruit peel by three-phase partitioning on physicochemical, textural and sensory properties of low-fat yoghurt, compared with citrus pectin (CP). The results indicate that addition of PFP-T and CP both improved the fermentation rate, water holding capacity, texture, and rheological properties of low-fat yoghurt. Especially, 0.
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