Yuefei Ding,Yufei Shi,Hengyi Cheng,Dan Yu,Wei Wang
The rapid development of global big health and AI technology has made electrocardiogram (ECG) monitoring in all scenarios more important. While real-time ECG monitoring in the air is easy to realize, underwater ECG monitoring is still challenging for general hydrogels. Herein, we prepared a hydrogel with underwater viscosity , biocompatibility, and excellent mechanical properties by hydrophobic graft-modified of PVA (POV) hydrogel and used it to prepare electrodes for underwater ECG monitoring. The POV hydrogel is very flexible and co-deforms easily with the skin, with a Young's modulus as low as 0.03 MPa and underwater adhesion strength up to 11 KPa. The hydrophobic chain segments within the POV hydrogel give the hydrophobic gel excellent stability, adhesion, and ionic conductivity given by the free ionic groups within the POV hydrogel enable the POV hydrogel to detect and transmit physiological electrical signals. Compared to commercial gel electrodes, this POV electrode has better adhesion, conductivity and stability underwater. The POV gel electrodes can effectively collect real-time ECG signals in the air and underwater. Therefore, this study effectively broaden the application of POV hydrogels in ECG biosensors for underwater cardiac sensing.
Zhichao Wang,Junbo Zou,Yajun Shi,Fei Luan,Dongyan Guo,Bingtao Zhai,Liang Feng,Qing Liu
Background Essential oils have significant pharmacological activities but poor stability, especially thermal stability, and they tend to decompose and lose their pharmacological activities. Based on the concept of “combination of medicine and adjuvant” introduces particle design technology and Pickering emulsion technology. Using Lingzhu pulvis, a traditional Chinese medicine preparation with volatile oil, as a model, we aim to enhance the stability of volatile oil from Acorus gramineus (VOAG). We modify the water-insoluble precipitate of the solid particles in Lingzhu pulvis, namely the water insoluble precipitate of Bombyx batryticatus - Arisaema cum Bile extract (WIP-BBACE), using particle design technology. The modified particles stabilize the VOAG-loaded oil-in-water Pickering emulsion. Results The contact angle of WIP-BBACE increased from 50.7° to 76.5°. The Pickering emulsion was optimally prepared with a stabilizer dosage of 8 mg/mL, oil-phase volume fraction of 55 %, emulsification speed of 14,000 rpm, and emulsification time of 2 min, yielding an average droplet size of 1606 nm and a zeta potential of −28.67 mV. Thermal stability studies indicated that, compared to untreated VOAG, the Pickering emulsion had lower MDA and POV levels after 1 and 3 h at 60 °C, showing significant protection of the VOAG. GC–MS analysis revealed that the composition of VOAG in the Pickering emulsion changed less after thermal treatment and remained closer to that of untreated VOAG. In artificial gastric and intestinal fluid environments, the cumulative release degrees of α-asarone were 1.36 and 1.49 times those of VOAG, and β-asarone were 1.27 and 1.35 times those of VOAG, respectively. Significance Particle design technology can precisely alter particle properties, making them suitable solid particles for Pickering emulsions. The Pickering emulsion prepared with modified WIP-BBACE can enhance the bioavailability, burst release capacity, and thermal stability of VOAG. This study provides a novel technological approach for stabilizing volatile oils in traditional Chinese medicine and offers theoretical support for the modernization of traditional Chinese medicine formulations.
Fried oysters are a traditional dish in coastal regions; however, concerns have been raised regarding the potential nutritional loss drawbacks due to the high temperatures in the frying process, which can lead to oil oxidation. This study investigates the effects of soybean dietary fiber (SDF) and citrus dietary fiber (CDF) at supplemental levels of 0.5 %, 1 %, 2 %, and 4 % on the overall quality of fried oysters. The findings indicate that compared with the control group without dietary fiber, the addition of dietary fibers effectively reduced oil absorption and improved nutritional quality. At a 2 % concentration, SDF and CDF significantly decreased thiobarbituric acid reactive substances (TBARs) by 24.24 % and 15.59 % and peroxide value (POV) by 38.30 % and 31.24 %, respectively, while also inhibiting lipid penetration. Further analysis through molecular docking simulations, viscosity measurements, and scanning electron microscopy (SEM) revealed that dietary fibers bind to the batter, forming a protective mechanical barrier around the oysters. This research endeavor seeks to provide a theoretical basis for improving the quality of fried oysters.
危险品化学品经营许可证（带存储）