Acetyl tributyl citrate (ATBC) is a widely used phthalate substitute. Although ATBC is considered to be with a safe dosage of up to 1000 mg/kg/day, studies on its effects in some sensitive populations, such as diabetic patients, are relatively rare. Epidemiological studies have shown that there is a link between diabetes and nervous system diseases. However, toxicological studies have not fully confirmed this yet. In this study, glycolipid metabolism, cognitive deficits, brain tissue damage, levels of neurotransmitters, beta-amyloid plaques (Aβ), hyperphosphorylated tau protein (p-Tau), oxidative stress and inflammation, as well as glial cell homeostatic levels in the brain tissue of type 2 diabetes (T2DM) mice, were determined after ATBC exposure (0, 2, 20, and 200 mg/kg/day) for 90 days. The results confirmed that ATBC exposure aggravated the disorder of glycolipid metabolism and caused cognitive deficits in T2DM mice; induced histopathological alterations and Aβ and p-Tau accumulation, and reduced the levels of 5-hydroxytryptamine and acetylcholine in T2DM mouse brains; oxidative stress and glial cell homeostatic levels in T2DM mouse brains were also changed. Some of the adverse effects were gender-dependent. These findings support the theory that T2DM mice, especially males, are more sensitive to ATBC exposure. Although the safe dose of ATBC is high, prolonged exposure at seemingly safe concentrations has the potential to aggravate diabetes symptoms and cause brain tissue damage in T2DM mice.

After PM_2.5 exposure, ND-like changes were induced through oxidative stress and inflammation, Vit E could antagonise the effects.

Traditional plum wine brewing mostly relies on experience, with problems such as lack of standardized production parameters and easy formation of sediment after fermentation. This study systematically optimized the key production processes. Based on the results of a single-factor experiment, the Box–Behnken design of the response surface method (RSM) was employed to determine the optimal fermentation parameters, which included a fermentation temperature of 31 °C, fermentation duration of 12 days, yeast inoculation rate of 0.86%, initial pH of 3.5, and sugar content of 28.5%. Under these conditions, the alcohol content reached 13.7%vol. On this basis, emphasis was placed on evaluating the effects of various clarification techniques (clarifying agents, heat treatment, membrane filtration, static clarification at different temperatures) on optimized base wine clarity, stability and quality. The results showed that chitosan exhibited excellent overall performance, not only obtaining the highest light transmittance (89.8%) but also the best effect in enhancing the iron stability (88.6%) and oxidative stability (88.9%) of the wine. Additionally, while membrane filtration, heat treatment, and freezing treatment all served to clarify and stabilize the wine, they significantly reduced the polyphenol content, thereby diminishing the wine’s quality. Therefore, the clarification process needs to be selected in practical production by considering the clarification effect and functional ingredient retention in conjunction with the production cost. This study provides key process parameters for the production of high-quality plum wine and theoretical guidance for reductions in sediment formation.

Long-term ripened dry-cured ham is popular across China, but the mechanisms by which production region and ripening time regulate its quality remain incompletely understood. Therefore, the temporal dynamics of multi-dimensional characteristics of Zhejiang Jinhua, Yunnan Xuanwei, and Guizhou Panxian hams were explored. Results showed decreased moisture and fat but increased pH, NaCl, protein, and amino acid nitrogen with prolonged ripening. Bacterial α-diversity and fungal β-diversity were closely related to ripening and region, respectively, while the relative abundance of dominant genera (Staphylococcus, Kocuria, Aspergillus, and Debaryomyces) varied by both factors. GC–TOF–MS and GC–IMS detected 76 non-volatile metabolites (predominantly amino acids and their derivatives) and 84 volatile compounds (mainly alcohols and aldehydes), highlighting the crucial role of region in shaping the metabolic profile. Moreover, correlation analysis and functional prediction confirmed the indispensable contribution of bacteria to quality formation. These results provide scientific support for the high-quality development of the dry-cured ham industry.

To systematically explore how processing regulates the volatile metabolites and flavor of Hawk Tea (Litsea coreana), this study used non-targeted volatilomics, HS-SPME-GC–MS, and multivariate analysis (including K-means clustering) to analyze four samples with varying fermentation degrees (non-fermented green, slightly fermented white, semi-fermented oolong, deeply fermented black). A total of 379 volatile metabolites were identified, with terpenoids (28.0%) and esters (18.5%) forming the “floral-fruity” aroma foundation. K-means clustering (k = 6) grouped differential volatiles into fermentation-responsive subgroups. Fermentation reduced terpenoids/aldehydes (grassy aroma) and increased esters/heterocyclic compounds (sweet/caramel aroma); semi- and deeply fermented samples had 3.4- and 2.9-fold higher total volatiles than non-fermented ones. The rOAV ≥1 identified 90 key aroma compounds (10 core compounds). Sensory evaluation showed fermentation darkened soup color (yellow-green→orange-red), shifted aroma (camphor→fruity→sweet), and reduced astringency. KEGG analysis enriched aroma-related pathways (e.g., phenylpropanoid biosynthesis). The “processing-volatile-flavor” model provides a basis for standardizing Hawk Tea processing and improving quality.