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The effect of combined treatment of different mass fractions (0.25%, 0.5%, 0.75% and 1.0%) L-lysine and 0.5% transglutaminase (TGase) on the water-holding capacity (WHC), texture, water mobility and distribution, microstructure and protein conformation of low-salt chicken meat batter (LCMB) gels was studied. The results showed that TGase alone had no significant effect on the WHC (P > 0.05), but significantly increased the hardness of LCMB gels (P < 0.05). In the presence of TGase, the hardness, springiness, cohesiveness and chewiness of LCMB gels showed an increasing trend with increased content L-lysine. The results of low-field nuclear magnetic resonance (NMR), scanning electron microscopy (SEM) and Raman spectroscopy indicated that L-lysine combined with TGase could increase the relative content of immobilized water (P21) and decrease the relative content of free water (P22) in LCMB gels, promote the formation of a three-dimensional ordered, compact and continuous gel network structure, and enhance the exposure of tryptophan, tyrosine and aliphatic amino acid residues in meat proteins. In conclusion, L-lysine combined with TGase treatment can improve the gel quality of LCMB by affecting its water distribution, microstructure and protein conformation.

The differences in physicochemical properties of oat, pea and apple dietary fibers and the effects of their addition on gel properties of low-salt (1% NaCl, m/m) chicken breast surimi were studied. The results showed that the water-holding capacity and swelling power of the three dietary fibers in descending order were pea dietary fiber > apple dietary fiber > oat dietary fiber. The addition of each of these dietary fibers could significantly improve the cooking yield, hardness and chewiness of low-salt chicken breast surimi (P < 0.05), and the effect of pea and apple dietary fibers was more pronounced than that of oat dietary fiber. All the dietary fibers could increase the storage modulus (Gʹ), shorten the transverse relaxation time of free water (T22), increase the relative contents of weakly bound water (P2b) and immobilized water (P21) in the gel, and promote the formation of a compact and dense three-dimensional network structure. Pea dietary fiber significantly increased the relative content of β-sheet structure (P < 0.05), whereas apple and oat dietary fibers significantly increased the relative content of β-turn (P < 0.05). In conclusion, oat, pea and apple dietary fibers can significantly improve the water-holding capacity and texture properties of low-salt chicken breast surimi gel by changing the rheological properties, water mobility and distribution, microstructure and protein secondary structure.

Although recent years have seen considerable interest in stimuli‐responsive hydrogels, their strict preparation conditions and narrow applicability limit their use as diverse sensors and soft robots. Herein, a versatile Agar‐Zwirrions hybrid hydrogel actuator (Agar/PSBMA) integrated with simultaneous temperature self‐sensing and wide‐range electrical response is developed. To prepare the Agar/PSBMA hydrogel, a simple and controllable preforming post‐enhancing and mechanical pressing method is used by introducing zwitterions materials into a temperature‐sensitive Agar matrix. Owing to the design, the compact multiplex complementary structure generated by this method and the materials can facilitate the improvement of flexibility, stretchability, and toughness while providing mechanical dissipation and adhesion properties. Importantly, the visible detected temperature self‐sensing ability during 10–40 °C, and quick and wide‐range bending responses of both high‐voltage and low‐voltage electric fields make it unique over other actuators. Furthermore, the electrical response behavior of the hydrogel is found to be impacted by mechanical characteristics and charge polarization based on the finite element Abaqus simulations analysis. The prepared versatile hydrogels show the potential for applications as soft robotics and controlled transportation of adhered substances while simultaneously monitoring their working temperature, which expands the response range of hydrogel actuators and broadens the scope of application. [ABSTRACT FROM AUTHOR]

Sleep is crucial for human health, insufficient sleep or poor sleep quality may negatively affect sleep function and lead to a state of sleep deprivation. Sleep deprivation can result in various health problems, including chronic pain. The intricate relationship between sleep and pain is complex and intertwined, with daytime pain affecting sleep quality and poor sleep increasing pain intensity. The article first describes the influence of sleep on the onset and development of pain, and then explores the impact of daytime pain intensity on nighttime sleep quality and subsequent pain thresholds. However, the primary emphasis is placed on the pivotal role of oxidative stress in this bidirectional relationship. Although the exact mechanisms underlying sleep and chronic pain are unclear, this review focuses on the role of oxidative stress. Numerous studies on sleep deprivation have demonstrated that it can lead to varying degrees of increased pain sensitivity, while chronic pain leads to sleep deprivation and further exacerbates pain. Further research on the role of oxidative stress in the mechanism of sleep deprivation-induced pain sensitization seems reasonable. This article comprehensively reviews the current research on the interrelationship between sleep deprivation, pain and the crucial role of oxidative stress. [ABSTRACT FROM AUTHOR]