Alcohol Concentration Research Articles

Application of Box-Behnken design in the optimization and development of albendazole-loaded zein nanoparticles as a drug repurposing approach for colorectal cancer management

Colorectal cancer (CRC) is the second cancer worldwide representing a major global health challenge. Numerous effective anticancer drugs have been developed in the last decade, yet the problem remains due to their low therapeutic index and nonspecificity. A new anticancer therapeutic paradigm is based on repurposing and nanoformulating drugs. Albendazole (ALB), a popular anthelmintic agent, was recently repurposed against CRC cells. In this study zein, an amphiphilic protein, was used to formulate nanoparticles (NPs) loaded with ALB. Box-Behnken design was selected to optimize the loaded NPs, the concentrations of polyvinyl alcohol, acetic acid, and the weight of zein were the independent variables. The dependent variables were the particle size, polydispersity index, and zeta potential. The optimized formula displayed a size of 84.3 ± 0.41 nm, PDI 0.13 ± 0.012, and a zeta potential of 42.5 ± 2.35 mV. ALB was successfully encapsulated into zein NPs and the release study revealed a desirable pH-responsive drug release behavior, that was negligible discharge during the first 2 h at pH 1.2 and progressive in the simulated colon environment reaching 71.1 ± 0.34 % at 6 h and 92.4 ± 1.11 % at 24 h. The anticancer effect of the loaded NPs on the human HCT116 cells showed favorable effects at 1 μM concentrations with a significant decrease in the IC50 at days 2 and 3 upon loading albendazole into zein NPs. ZNPs proved to be prospective nanocarriers that could be used for the delivery of repurposed drugs in CRC treatment.

Influence of different rootstocks on the characteristics of Vermentino wines at altitudes in Santa Catarina

The objective of this study was to determine the best rootstock that enhances the enological characteristics of the Vermentino grape variety cultivated in the high-altitude region of Santa Catarina, Brazil, over three vintages (2018, 2019, and 2020). Four rootstocks were evaluated: '101-14 Mgt', 'Harmony', 'Paulsen 1103', and 'VR 043-43'. The physicochemical and sensory properties of the wines were assessed. The findings revealed that the rootstocks '101-14 Mgt', 'Harmony', 'Paulsen 1103', and 'VR 043-43' produced wines with the lowest total acidity in the 2019 vintage. The alcohol content was notably lower in wines produced with 'VR 043-43' in 2021. Sensory analysis indicated that wines made with the '101-14 Mgt' and 'Harmony' rootstocks in the 2019 vintage exhibited higher turbidity. The herbaceous character was most pronounced in the 2019 vintage, with a stronger herbaceous aroma regardless of the rootstock used. Acidity levels were highest in the wines from the 2021 vintage, particularly in those made with the 'Harmony' and 'VR043-43' rootstocks.

Study on recrystallization process of nitroguanidine by directly adding cold water to control temperature

Abstract Nitroguanidine (NGu), as a kind of high-energy material, is widely used as explosive propellant and energy component of explosives and smokeless powder. However, NGu crystals prepared by crystallization process are hollow and long needles, and their bulk density and bombing performance are greatly limited due to the high energy density at the tip, large porosity, and poor fluidity. Surprisingly, the particle size and morphology of NGu can effectively be improved by the recrystallization process. In this article, the recrystallization process by directly adding cold water to control temperature is first proposed, aiming to improve the morphological characteristics and reduce the particle size of NGu. Through single factor experimental research, the influences of various operating parameters on the morphology and particle size of NGu during recrystallization process were studied in detail. The results showed that the smallest average particle size of NGu was 19.8 μm when the crude NGu concentration, cold water temperature, volume ratio of boiling to cold water, stirring speed, and polyvinyl alcohol concentration were 5 g/100 mL, 0°C, 1:1, 800 rpm, and 0.35 g/100 mL, respectively. Correspondingly, the morphology of NGu was short rod, which was helpful to improve the bulk density. This novel recrystallization process has great potential to improve the NGu morphological characteristics, providing a new idea for the preparation of military NGu with small particle size and high bulk density.

Alcohol related emergencies among adolescents admitted in a referral acute-care center for adults in Genoa, northwest Italy

Abstract Background As a result of underage drinking, adolescents have an increased risk of physical, mental, emotional, and social harm. Methods In order to assess the emergencies for alcohol use, data of the emergency department (ED) of San Martino Hospital - the referral acute-care center for adults in Genoa, Northwest Italy - was analyzed retrospectively. 330 records of 320 adolescents visiting the ED between 2014 and 2023 were considered. Results The median age of access was 16 (IQR 2), 54.8% were males, 17.4% had foreign nationalities, and the average blood alcohol concentration (BAC) was 1.8 g/L (SD 0.7), with 14.7% testing positive for other substances (6.1% benzodiazepines and 11.2% other drugs). 16.8%, 46.6% and 36.6% were assigned an emergency, urgent, and not-urgent acuity code. 2.8% had a repeated episode, 3.4% had to be removed for inappropriate behavior, 7.8% left spontaneously, 13.1% were hospitalized for additional care (5.5% in the Psychiatry ward). The average length of stay was 1.24 days (SD 5.86). Multivariable logistic regression showed that higher age, an emergency code and the use of other substances were positively associated with hospitalization [ORs 1.74 (95%CI 1.1-2.7), p 0.01; 7.1 (95%CI 2.2-22.4) p < 0.001; and 15.6 (95%CI 6.8-35.6) p < 0.001, respectively]. Admission in Psychiatry, in particular, was strongly associated with the use of other substances [OR 11.8 (95%CI 3.8-36.6), p < 0.001]. Multivariable linear regression showed that, in comparison with other access reasons, accidents and decreased consciousness were associated with higher BAC [beta 0.6 (95%CI 0.1-1.1), p 0.01; beta 0.8 (95%CI 0.3-1.2) p < 0.001]. Length of stay, however, was associated with lower BAC [beta -0.2 (95%CI -0.3 -0.01), p 0.04]. Conclusions In Italy, binge drinking affects 120,000 adolescents aged 11-17. Our findings highlight the harm of this practice and support the need for prompt interventions to reduce the onset and prevalence of adolescent alcohol use.

Differences and similarities in adolescents accessing emergency care for acute alcohol intoxication in three urban regions in Italy, Belgium, and The Netherlands

Abstract Background Excessive drinking among adolescents in Western Europe is prevalent, posing significant health risks and societal costs. Early initiation of alcohol use and binge drinking are associated with adult alcohol use disorders. Collecting comprehensive data on adolescent drinking patterns is crucial for developing effective prevention strategies. Methods To gain insight into the demographic and clinical characteristics of acute alcohol intoxication (AAI), we analysed emergency department access data of adolescents aged 14-17 years presenting with AAI symptoms from 2015-2023. Three urban regions were included: the Reinier de Graaf Gasthuis in Delft (The Netherlands), eight combined hospitals in Antwerp (Belgium) and the IRCCS San Martino Hospital in Genoa (Italy). Results A total of 1841 patients with symptoms of AAI were included. The mean age of patients in the Netherlands was statistically significant younger than in Italy and Belgium (15.7 compared to 15.9 and 16.0 years old, respectively). Moreover, the blood alcohol concentration was higher in the Netherlands and Belgium compared to Italy (2.0‰ compared to 1.95‰ and 1.8‰ respectively). The distribution of sex was nearly equal in the Netherlands, while statistically significant differences were observed with a higher proportion of males in Italy (54.8%) and Belgium (56.8%). Combined drug use was lower in Belgium with 10.0%, compared to 13.4% in The Netherlands and 14.7% in Italy. The most common reason for admission was ‘reduced consciousness’ in the total population (45.2%). Conclusions This is one of the first international studies which combines data on AAI in minors. In the future, efforts should be made to establish a common European database where records of AAI can be stored and analysed more efficiently for prevention purposes.

Characteristics of adolescents with acute alcohol intoxication accessing emergency care in The Netherlands

Abstract Background Prevent alcohol consumption amongst minors is a major concern for national governments. Collecting comprehensive data on adolescent drinking patterns is crucial for developing effective prevention strategies. Therefore, the aim of this study is to give an overview of demographic and clinical characteristics of adolescents with an acute alcohol intoxication in the Netherlands. Methods This study was conducted using a cohort of adolescents aged 14-17 years presenting with acute alcohol intoxication symptoms at the emergency department from 2015-2023. Data were collected at the Reinier de Graaf Gasthuis in Delft in order to monitor trends in admissions for acute alcohol intoxication. Data on patients age, blood alcohol concentration, sex, combined drug use and reason of admission were collected. Results A total of 505 patients who presented themselves with symptoms of acute alcohol intoxication at the Reinier de Graaf Gasthuis were included. The mean age of patients was 15.7 years old. The mean blood alcohol concentration was 2.0‰. During the COVID-lockdown period there were statistically significant less admissions with alcohol intoxication. The distribution of sex was nearly equal with 50.3% females and 49.7% males. Combined drug use was present in 13.4% of all cases, with cannabis as the most frequent type of drugs found. The most common known reason for admission was ‘reduced consciousness’ (35.9%). Conclusions These findings are relevant for both the central government’s ongoing prevention initiatives and treatment strategies within hospitals. In the future, more countries should evaluate data on adolescent drinking patterns.

Effects of legal age change on adolescents’ perception of access to alcohol in Portugal

Abstract Background Adolescents and young adults are a group particularly vulnerable to the effects of alcohol consumption. In Portugal, legislative changes in 2013 and 2015 prohibited the sale of alcoholic beverages to under-18s. This study aimed, first, to evaluate the impact of these policy shifts on the perceived access to alcohol among Portuguese adolescents, and second, to assess the different impacts across gender and socioeconomic strata. Methods Data from the ESPAD survey, spanning 1995-2019, was used. A quasi-experimental difference-in-differences study design was employed, using Finland, Norway, and Sweden as controls. The perceived access to beer, wine, and spirits among 16-year-old adolescents was used as outcomes, adjusted for gender and parental education. Results were also stratified by gender and by parental education status. Results After the increase in the minimum age for alcohol sales, there was a higher perceived easiness of access to beer (coef=0.018, p = 0.001) and a decline in spirits (coef=-0.088, p = 0.022), with no changes in wine. Male adolescents exhibited a decrease in the perception of access to spirits (coef=-0.100, p = 0.007) and wine (coef=-0.049, p = 0.049), while changes in the perception of access to beer were non-significant. Similar patterns were observed in female adolescents, yet non-significant for wine or spirits. These positive impacts on beer and negative impacts on spirits were observed in the different socioeconomic groups; wine was the exception, with only the highest-education group showing a decrease in the perception of access (coef=-0.056, p = 0.011). Conclusions In this study, the effect of raising the minimum age for alcohol sales in Portugal varied according to the alcoholic beverage, gender, and, for wine, according to the socioeconomic group. These findings suggest limitations in the policy’s effectiveness and equity. Future research should delve into the underlying causes to optimize health-promoting policies. Key messages • Portugal’s alcohol policy changes led to differential impacts on the perception of access to alcohol, with an impact in higher alcohol content beverages. • The impact of alcohol policy changes also differed across gender and socioeconomic status, with a stronger effect on male adolescents and higher socioeconomic strata.

Optical analysis of transesterification reaction assisted by ultrasound

Ultrasound can be used during the biodiesel production reaction, aiming to increase the efficiency of the reaction, as well as reduce the catalyst and alcohol content, facilitating the purification process and minimizing environmental impacts in the production of this biofuel. This work evaluated by optical means the influence of the use of ultrasound on the reaction dynamics of transesterification under different catalyst contents. Tests were conducted using a Langevin-type transducer (40 kHz x 20.5 W) to convert 270 mL of soybean oil per batch. Previous tests in the reactor used showed intense cavitation activity resulting in mass loss of up to 27.3% in erosion tests on aluminum foil. Optical transmittance and ester content evaluation analyzes of the samples showed that ultrasound was able to increase the conversion rate and reduce the optical stabilization time (up to 9.9%), suggesting a shorter reaction time, especially for lower ester contents. catalyst.

Influence of the Blends of Sheep's and Goat's Milk on the Functional Properties and Volatile Compounds of Lighvan Cheese During Ripening: A Comparative Study

ABSTRACTIn this study, the influence of different ratios of sheep's to goat's milk (100:0, 75:25, 50:50, 25:75, and 0:100) on the content of functional metabolites and volatiles in Lighvan cheese throughout ripening was investigated. The samples were ripened under brine for 90 days and assessed in terms of variations in chemical composition, proteolysis, angiotensin‐converting enzyme, α‐amylase, and α‐glucosidase inhibitory activities, antioxidant power, total free amino acids, gamma amino butyric acid, free fatty acids, and volatile compounds. Results showed that by increasing the proportion of goat's milk, the samples exhibited higher antioxidant effect and inhibition of the angiotensin‐converting enzyme during ripening. After 90 days, an increase in α‐glucosidase and a slight decrease in α‐amylase inhibitory activities were observed in Lighvan cheese samples that were produced with 50%, 75% and 100% of goat's milk. In contrast, higher contents of sheep's milk led to a significant increase in the concentration of esters, terpenes and alcohols and a slight increase in gamma‐aminobutyric acid. The highest concentration of saturated and unsaturated fatty acids was observed in the cheese prepared with 100% raw sheep's milk after 90 days of ripening. The results revealed the possibility of making a functional white‐brined cheese by monitoring the type and ratio of the used milk and ripening time.

Assessment of the influence of glycol and alcohol on the morphology and protective properties of iron carbonate in carbon dioxide corrosion of gas pipelines

The potential effect of hydrate formation inhibitors (glycols, alcohols) — components of the liquid phase of gas pipeline operating media — on carbon dioxide corrosion during the transport of aggressive gas has not been sufficiently studied. The paper presents the results of a study of the corrosive effect of glycol (alcohol) present in the liquid phase on the composition and properties of corrosion products on steel when modeling the main aggressive factors under conditions of transport of CO2-containing gas. On a corrosion stand, the aggressive conditions of alternating wetting of gas pipeline walls with water were reproduced. The fluid circulation characteristic of a partially filled pipeline can have an effect on preventing the formation or destruction of films of corrosion products (iron carbonate, siderite) on the steel surface. In places of cracking and peeling of siderite formed in the presence of CO2, conditions will be created for the formation of general and local corrosion damage. During simulation tests, monoethylene glycol and isopropanol, as well as their aqueous solutions of different concentrations, were used. For the first time, data on the formation and composition of non-stoichiometric siderite in water-glycol and water-alcohol media at CO2 partial pressures and temperature were obtained. By processing diffraction patterns obtained by X-ray diffraction, the degree of substitution of iron ions in non-stoichiometric siderites by other cations was determined. The dependence of the degree of substitution on the concentration of alcohol (glycol) in their aqueous solutions was analyzed. It was revealed that with an increase in glycol concentration, a decrease in the rate of local corrosion is observed. With a high glycol content, internal corrosion is completely suppressed in the presence of CO2. It has been established that in aqueous-alcoholic media at elevated temperatures, local carbon dioxide corrosion does not occur. This is apparently due to the uneven distribution of water and alcohol in the mixture. The results obtained can be used in assessing internal carbon dioxide corrosion in the presence of glycol (alcohol), used at gas facilities as an inhibitor of hydrate formation.

Nutrient Consumption Patterns of Saccharomyces cerevisiae and Their Application in Fruit Wine Fermentation

This study aimed to evaluate the nutritional requirements of Saccharomyces cerevisiae to improve low ethanol production in some fruit wines. The growth kinetics, ethanol production and nutrient requirements of S. cerevisiae were analyzed in chemically defined media. The results revealed that Ca2⁺, Fe2⁺, Co2⁺, Mo2⁺, Cu2⁺ and BO₃3− were predominantly utilized during the late lag phase, whereas free amino acids, nicotinic acid, calcium pantothenate, Na⁺ and Mg2⁺ were mainly consumed during the logarithmic phase. Compared with the control medium, supplementation with threonine, inositol, calcium pantothenate, thiamine hydrochloride, riboflavin, biotin, MgSO4 or KH2PO4 significantly increased the ethanol content by 1.10-fold (p < 0.05). Furthermore, adding key nutrients to noni-, guava- and mango juice significantly shortened the fermentation time and increased the final alcohol content of the fruit wines (p < 0.05). This study provides scientific insights and effective methods for shortening fermentation time and increasing alcohol content with S. cerevisiae in some fruit wines.

Accelerated oxygenation for the production of fortified (mystelle-type) sweet wines: effects on the chemical and flavor profile.

Fortified wine is an important category in the wine world with very famous wines such as Porto or Jerez-wine type. The quality of fortified wines increased significantly with barrel aging not only because of a long oxidation process, but also because, in Porto wines such as Ruby or Vintage styles, the long period in bottle permits their fining. Reducing the time of oxidation can favor the development of this technique even for less known sweet wines, making them good quality and less expensive. In the present study, we have used Gamay red variety subjected to postharvest controlled dehydration at 20-22 °C and 70-75% relative humidity with an airflow of 1 m s-1. Then the grapes were pressed, and alcohol was added to the must up to an alcohol content of 15.85% (mystelle-type wine). The mass was split into six glass jars, three were oxygenated (OX) and three not (Control), and the oxygenation lasted 62 days. Wine that was oxygenated had a slightly higher volatile acidity, lower alcohol content (13.00%), and lower anthocyanins and polyphenols content. In term of volatile organic compounds (VOCs), the Control wine had a higher content of alcohols, whereas the OX sample had a higher content of lactones, furans and esters. Sensory evaluation confirmed the VOCs analysis; the two wines had a statistically different profile depending on the oxidation treatment. In general, OX wine was more appreciated in terms of visual attractiveness, taste and olfactory pleasantness. In conclusion, the technique described in the present study could be a valid alternative to traditional aging of fortified sweet wines, reducing time and costs. © 2024 Society of Chemical Industry.

Polymer-Modified Fertilizers for Mitigating Strawberry Root Burn

Polymer-modified fertilizers (PMFs) with prolonged nutrient release present a promising solution to address the challenges associated with conventional fertilization practices, particularly for sensitive crops such as strawberries. This study investigates the effectiveness of biodegradable PMFs in maintaining nutrient availability at optimal levels while minimizing root burn and nutrient losses. In a factorial field experiment, we obtaineda total of 3780 sets of parallel measured time series for soil EC, moisture, and temperature as well as two sets of harvest data to evaluate the impact of varying concentrations of polyvinyl alcohol (PVA) on the nutrient release rates from complex NPK fertilizer and monoammonium phosphate. Results indicate that polymer modifications significantly slow down nutrient release, leading to optimal salt levels and maximizing yield while remaining low enough to prevent the risk of root burn (EC of soil solution below 1 mS/cm). Consequently, the application of PMFs enhances strawberry yield surplus (on average 2.8 times in the second harvest) by ensuring a steady supply of nutrients throughout the growing season without inducing stress, which reduces the yield by nearly half. This research provides valuable insights into the development of more effective fertilization strategies for strawberry cultivation and other sensitive crops using PMFs.

Characterization of Beer Produced with the Addition of Brown Macroalgae Fucus virsoides

Marine macroalgae are organisms rich in bioactive compounds such as polysaccharides, polyphenols, and various minerals. Macroalgae are increasingly being added to the human diet precisely because they contain useful compounds that can also be used in the pharmaceutical industry. Previous research describes their addition to meat products, yogurt, bread, and baby food. However, data on the addition of algae to beer have been scarce. The goal of this work was to produce beer with the addition of brown macroalgae (Fucus virsoides) from the Adriatic Sea. In addition, the basic physical–chemical parameters (color, pH, ethanol, extract, and polyphenols) were determined. The most important premise is the transfer of selenium (Se) to beer, since Se is deficient in human food chain. The transfer of different metals, namely, S (sulfur), Mg (magnesium), P (phosphorus), K (potassium), Ca (calcium), Cr (chromium), Mn (manganese), Fe (iron), Co (cobalt), Ni (nickel), Cu (copper), Zn (zinc), As (arsenic), Se (selenium), Mo (molybdenum), Cd (cadmium), Hg (mercury), and Pb (lead), from algae to beer was determined using inductively coupled plasma–mass spectrometry (ICP−MS). The results, however, were not satisfactory regarding metal transfer. In particular, Se was detected in beer, but other metals such as As, Cd, and Pb were not. Alga addition contributed to extract values, and the original extract reached 14.3 °P in wort with alga addition, as opposed to 12.8 °P in the control sample. Such high extract content, however, resulted in beer with low alcohol content, <4% v/v for both beers. This could be explained by the high levels of unfermentable extract. pH values showed statistical difference between samples, meaning that the addition of algae significantly affected the pH value of beer, reducing acidity by almost 5%.

Effect of Blending Cashew Apple (Anacardium occidentale L.) and Aonla (Emblica officinalis Gaertn.) Juice on Quality of Wine During Storage

The experiment, was carried out in completely randomized design with nine treatments and three replications by blending cashew apple and aonla natural juices. The chemical composition of cashew apple and aonla juice were analysed, value for T.S.S., reducing sugars, total sugars and pH were maximum for cashew apple juice. Aonla juice had a maximum value for titratable acidity, ascorbic acid and tannin content. The must T.S.S. was adjusted to 24 ºBrix and pH kept natural. During fermentation the T.S.S. and pH was found to be decreased and titratable acidity of must was found to be increased. Regarding the chemical composition of wine treatment T5 (60% cashew apple: 40% aonla juice) had the lowest T.S.S., reducing sugars, total sugars, and alcohol. Treatment T9 (20 % cashew apple: 80% aonla juice) had the highest titratable acidity, ascorbic acids content. Lowest pH was recorded by treatment T9. Treatment T1 (100% cashew apple juice) had the lowest tannin content at both ‘0’ month and ‘6’ months of storage. The T.S.S., total sugars, pH, reducing sugars, ascorbic acid and tannin content of wine reduced during the storage period of six months. On the other hand, pH and alcohol content of wine increased during the storage period of six months. Highest alcohol content was found in treatment T5 (60% cashew apple: 40% aonla juice) (13.89%) after aging for six months.

Isolation, identification, and technological characteristics analysis of yeast strains from Pyracantha fortuneana fruits fermentation liquid.

Pyracantha fortuneana (P. fortuneana), as a medicinal and edible plant resource, is rich in nutrients. In order to screen the high quality yeast used in Firebone fruit wine, 12 strains of yeast were isolated and purified from P. fortuneana fermentation broth by traditional pure culture method. They were identified by molecular biology as Pichia kudriavzevii (P. kudriavzevii) and Saccharomyces cerevisiae (S. cerevisiae), respectively. Strain HJ-2 could grow normally at 30℃, alcohol content 15%, SO2 mass concentration 360mg/L, pH 3.2, sucrose mass concentration 400g/L and glucose mass concentration 250g/L. Strain HJ-6 could grow normally at 30℃, alcohol content 3%, SO2 concentration 360mg/L, pH 3.2, sucrose concentration 250g/L, glucose concentration 300g/L. Based on the technological characteristics of fruit wine, S. cerevisiae HJ-2 has the potential of brewing P. fortuneana fruit wine. P. kudriavzevii HJ-6 has a low tolerance to ethanol and is suitable for the production of fermented beverages such as low-alcohol wine or beer.

Composition of Higher Alcohols in Different Alcoholic Beverages and Their Metabolic Dynamics in Bama Pigs.

The unique flavour contribution of higher alcohols in alcoholic beverages has received growing attention; however, there is a dearth of information on their in vivo metabolic kinetics. In this study, the composition and content of higher alcohols in different alcoholic beverages from Chinese Baijiu and Lujiu were studied via in vivo analysis using Bama pigs to elucidate the mechanisms for intoxication of alcohol in vitro and in drinkers. Direct injection combined with gas chromatography-mass spectrometry (GC-MS) were used to accurately quantify a total of 14 higher alcohols in five alcoholic beverages. Based on the external standard method, a total content of 289.37-938.33 mg/L was detected, mainly 1-butanol, 3-methyl-1-butanol, 1-hexanol, 2-methyl-1-propanol and 2-butanol. Then, headspace solid-phase microextraction (HS-SPME) and solid-phase extraction (SPE) combined with GC-MS analysis strategy, respectively, were adopted to continuously monitor the changes in the concentrations of ethanol and 11 higher alcohols in the blood within 24 h after gavage of different alcoholic beverages, and the key pharmacokinetic parameters were analysed. The peak concentration (Cmax) and area under curve (AUC) of blood higher alcohols were significantly lower than those of ethanol (p < 0.05), accompanied by a later peak time (Tmax) and a larger apparent clearance rate (CL_F), and there were certain differences between the same higher alcohols in different alcoholic beverages and between different higher alcohols in the same alcoholic beverage. This work provides valuable insights into the metabolism of alcoholic beverages.

Efficacy and Safety of Wilac L Probiotic Complex Isolated from Kimchi on the Regulation of Alcohol and Acetaldehyde Metabolism in Humans.

Alcohol-related hangovers impact both physical and mental wellness, largely due to acetaldehyde levels produced through alcohol metabolism. The present study investigated the efficacy and safety of the Wilac L probiotic complex (Levilactobacillus brevis WiKim0168 and Leuconostoc mesenteroides WiKim0172 isolated from kimchi) in improving hangovers post-alcohol consumption. This study was conducted as a randomized, double-blind, crossover placebo-controlled clinical trial from August 2023 to February 2024. Subjects (n = 26) were randomized into six test groups consuming three products, the Wilac L probiotic complex, Wilac L35 (Wilac L probiotic complex with Pyrus pyrifolia Nakai), or placebo, in different orders with crossover after a wash-out interval of 7-10 days. Blood alcohol and acetaldehyde concentrations were measured 0, 0.25, 0.5, 1, 2, 4, 6, and 15 h after alcohol consumption. The blood acetaldehyde levels measured with Wilac L probiotic complex supplementation were significantly lower than the control at 0.25 (p = 0.0381), 0.5 (p = 0.0498), and 1 h (p = 0.0260) post-consumption. The blood acetaldehyde levels after Wilac L35 consumption compared to the control are significant at 0.25 (p = 0.0115), 0.5 (p = 0.0054), 1 (p = 0.0285), 2 (p = 0.0113), and 6 h (p = 0.0287) post-consumption. No significant adverse events were reported. The Wilac L probiotic complex is associated with decreased blood acetaldehyde levels and improved subjective hangover symptoms.

Effect of isobutanol/gasoline blends on the performance and emissions of an Otto engine-powered vehicle operating on a driving cycle

Abstract This study experimentally investigates the performance and emissions of a typical vehicle in the Latin American automobile sector–specifically; a 1.6 L spark ignition engine with port fuel injection (PFI) was used. The tests were performed using a Mustang MD150 chassis dynamometer under transient running conditions following the worldwide harmonised light test cycle (WLTC). Commercial gasoline (containing 10 vol. % ethanol; E10) was blended with 10, 20, and 30 vol. % of isobutanol. Results reveal that despite the reduction in the fuel lower heating value (LHV), adding the isobutanol B20 blend can improve the fuel economy by up to 6%. Similarly, when the alcohol content in the blend increased, the CO and HC emissions decreased by 10.5 and 10.2%, respectively. Furthermore, the B30 blend resulted in the lowest emissions but had the highest fuel consumption. Notably, these results were achieved without any adjustments to engine key components. Thus, the effects of isobutanol were consistent with the increase in octane and oxygenation of fuel blends.

Quality of beer with added pseudocereals

The effect on added pseudocereals (quinoa, amaranth, and buckwheat) on characteristics of beer was studied on beer samples prepared from barley malt, pseudocereals, water, hops, and brewer's yeast. Pseudocereals were used as a partial malt substitute (0%, 10%, 20%, 30%). The colour of laboratory prepared beers was measured using a Konica Minolta CM 3500d. Basic parameters of beers (alcohol content, real extract and original extract of the wort) were measured using a FermentoFlash. The amount of fructose, glucose, maltose and maltotriose in the wort and in the beers was determined using an Agilent Technologies HPLC. A sensory evaluation was also performed. The results of the different variants did not vary in terms of alcohol content. Beer lightness did not differ much between the pseudocereals variants. However, control beer was darker than beers with added pseudocereals. Generally, the beers with pseudocereals did not differ much from the control beer without pseudocereals.