The discrepancy between biological and social rhythms known as social jetlag (SJL) is common in modern society and has a range of negative consequences for cognitive functioning, well-being and health. Social jetlag is typical for people with late chronotypes. As shown earlier, the prevalence of individuals with a late chronotype is higher among the residents of high latitudes. Therefore, a higher rate of detection of people with SJL should be expected in the North. In this study we assessed the detection rate of SJL among 62 young inhabitants of the European North of Russia (the Komi Republic), and the relationship between SJL, the circadian rhythm of the wrist temperature, and the cortisol awakening response (CAR). The detection rate of SJL was 65% among the people examined. A significant decrease in the amplitude (A) of circadian rhythm of wrist temperature: (β = −0.34 (CI 95%: −0.66 to −0.33); F_1,60 = 10.4; p < 0.0001; η² = 0.31), an increased incidence of depression: No-SJL = 4.5%; SJL = 17.5% (H = 4.84; p < 0.05), and a tendency for an increase in CAR was also observed in the SJL group. There were sex differences in sensitivity to SJL. Females with SJL but not males had higher global seasonality scores (β = 0.51 (CI 95%: 0.21 to 0.81); F_1,33 = 10.9; p < 0.002; η² =0.24), shorter sleep duration (β = −0.52 (CI 95%: −0.82 to −0.22); F_1,33 = 12.9; p < 0.001; η² = 0.28), worse sleep quality (β = 0.39 (CI 95%: 0.07 to 0.72); F_1,33 = 6.31; p < 0.017; η² = 0.16) and lower A of circadian rhythm of wrist temperature (β = −0.18 (CI 95%: −0.55 to 0.18); F_1,33 = 4.48; p < 0.043; η² = 0.13) compared with females without SJL. Thus, our data indicate that 40 of 62 participants of investigation had social jetlag. A decrease of the amplitude of the circadian rhythm of the wrist temperature appears to be an objective marker of SJL. Social jetlag had a strong negative impact on females but not on males.

This study aimed to investigate the influence of kappa ($\mathsf{\kappa }$)-carrageenan on the initial stages of the foreign body response against pectin gel. Pectin-carrageenan (P-Car) gel beads were prepared from the apple pectin and $\mathsf{\kappa }$-carrageenan using gelling with calcium ions. The inclusion of 0.5% $\mathsf{\kappa }$-carrageenan (Car0.5) in the 1.5 (P1.5) and 2% pectin (P2) gel formulations decreased the gel strength by 2.5 times. Car0.5 was found to increase the swelling of P2 gel beads in the cell culture medium. P2 gel beads adsorbed 30–42 mg/g of bovine serum albumin (BSA) depending on pH. P2-Car0.2, P2-Car0.5, and P1.5-Car0.5 beads reduced BSA adsorption by 3.1, 5.2, and 4.0 times compared to P2 beads, respectively, at pH 7. The P1.5-Car0.5 beads activated complement and induced the haemolysis less than gel beads of pure pectin. Moreover, P1.5-Car0.5 gel beads allowed less adhesion of mouse peritoneal macrophages, TNF-$\mathsf{\alpha }$ production, and NF-$\mathsf{\kappa }$B activation than the pure pectin gel beads. There were no differences in TLR4 and ICAM-1 levels in macrophages treated with P and P-Car gel beads. P2-Car0.5 hydrogel demonstrated lower adhesion to serous membrane than P2 hydrogel. Thus, the data obtained indicate that the inclusion of $\mathsf{\kappa }$-carrageenan in the apple pectin gel improves its biocompatibility.

The study aimed to compare the in vitro biocompatibility of pectin gels formed by different cross-linking cations. Hydrogel beads named CaPG, ZnPG, FePG, and AlPG were prepared from 4% solutions of apple pectin using ionotropic gelling with CaCl₂, ZnCl₂, FeCl₃, and AlCl₃, respectively. Cations influenced the gel strength of the wet gel beads in the following order (least strong) Ca²⁺ < Zn²⁺ < Fe³⁺~Al³⁺ (most strong). The swelling degree of the CaPG beads after 24 h of incubation in the RPMI-1640 medium was 104%, whereas the ZnPG, FePG, and AlPG beads swelled by 76, 108, and 134%, respectively. The strength of the pectin gel decreased significantly after incubation in the RPMI-1640 medium for 24 h, regardless of the cross-linking cation, although the FePG beads remained the strongest. All the pectin beads adsorbed serum proteins to a low degree, however the serum protein adsorption by the ZnPG and FePG beads (1.46 ± 0.87 and 1.35 ± 0.19 µg/mm²) was more than the CaPG and AlPG beads (0.31 ± 0.36 and 0.44 ± 0.25 µg/mm²). All the pectin beads reduced the production of TNF-α and IL-10 by hPBMCs in response to LPS stimulation. The IL-1β response of cells to LPS was significantly reduced by the CaPG, ZnPG, and FePG beads, whereas the AlPG beads enhanced it twofold. The CaPG, FePG, and AlPG beads had no cytotoxicity. The viability of hPBMCs and human fibroblasts incubated with ZnPG beads was 5.3 and 7.2%, respectively. Thus, the use of different cross-linking cations changed the properties of the pectin gel, which is important for biocompatibility.

The aims of the study were to evaluate the influence of pectin isolated from fireweed (FP) on the mechanical and rheological properties of agar (A) gel, to investigate the release of phenolic compounds (PCs) and pectin from A-FP gels at simulated digestion in vitro, and to evaluate the oral processing and sensory properties of A-FP gels. The hardness of A-FP gels decreased gradually with the increase in the concentration of FP added (0.1, 0.4, and 1.6%). The hardness of A-FP1.6 gel was 41% lower than A gel. Rheological tests found A gel was a strong physical gel (storage modulus (G′) >>loss modulus (G″)), and the addition of FP up to 1.6% did not significantly change its G’. The G″ value decreased in A-FP gels compared to A gel. The release of galacturonic acid (GalA) was 3.4 ± 0.5, 0.5 ± 0.2, 2.4 ± 1.0, and 2.2 ± 0.7 mg/mL after digestion of A-FP1.6 gel in the oral in vivo phase (OP) and subsequent incubation in simulated gastric (SGF), intestinal (SIF), and colonic (SCF) fluids in vitro. The incubation medium after OP, SGF, and SIF digestion of A-FP1.6 contained 24–64 μg GAE/mL of PCs, while SCF contained 144 μg GAE/mL, supposing a predominant release of antioxidant activity from the gel in the colon. Chewing to readiness for swallowing A-FP gel required less time and fewer chews with less activity of the masseter and temporalis muscles. A-FP1.6 gel had a lower likeness score for taste and consistency and a similar score for appearance and aroma when compared with A gel. Thus, A-FP gels were weakened compared to A gel and required less time and muscle activity for oral processing. A-FP gel had antioxidant activity due to the PCs associated with pectin, while A gel had no antioxidant activity.

The study aims to develop gel beads with improved functional properties and biocompatibility from hogweed (HS) pectin. HS4 and AP4 gel beads were prepared from the HS pectin and apple pectin (AP) using gelling with calcium ions. HS4 and AP4 gel beads swelled in PBS in dependence on pH. The swelling degree of HS4 and AP4 gel beads was 191 and 136%, respectively, in PBS at pH 7.4. The hardness of HS4 and AP4 gel beads reduced 8.2 and 60 times, respectively, compared with the initial value after 24 h incubation. Both pectin gel beads swelled less in Hanks’ solution than in PBS and swelled less in Hanks’ solution containing peritoneal macrophages than in cell-free Hanks’ solution. Serum protein adsorption by HS4 and AP4 gel beads was 118 ± 44 and 196 ± 68 μg/cm² after 24 h of incubation. Both pectin gel beads demonstrated low rates of hemolysis and complement activation. However, HS4 gel beads inhibited the LPS-stimulated secretion of TNF-α and the expression of TLR4 and NF-κB by macrophages, whereas AP4 gel beads stimulated the inflammatory response of macrophages. HS4 gel beads adsorbed 1.3 times more LPS and adhered to 1.6 times more macrophages than AP4 gel beads. Thus, HS pectin gel has advantages over AP gel concerning swelling behavior, protein adsorption, and biocompatibility.