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Aim: Lip care cosmetics products are any external preparation used by people to prevent drying, chapping, dullness, and beautification of lips. This study aimed to review the literature on allergic reactions induced by different types of lip care cosmetic products. Methods: A literature search was performed in PubMed from inception to June 2022. The study included articles published in English and available in full text. References of illegible articles were searched. Studies describing any patient who developed allergic contact dermatitis after the application of lip care cosmetic products were included. Results: A total of 47 reports consisting of 58 individuals experienced allergic reactions to lip care products. Several lip care cosmetics products, such as lipsticks, lip balms, lip salve, lip gloss, lip liner, and lip plumper, were found to be associated with allergic reactions. The most common ingredients that caused the allergic contact dermatitis were castor oil, benzophenone-3, gallate, wax, and colophony. Conclusions: Lip care cosmetics products contain several components that have been associated with allergic reactions. Awareness needs to be created among the general public and dermatologists regarding the presence of possible allergens in lip care cosmetic products. [ABSTRACT FROM AUTHOR]

Large-scale direct shear tests were conducted to assess the performance of geogrid-reinforced ballast-sub-ballast interface followed by triaxial tests to explore the deformation and degradation response of geogrid-reinforced ballast under cyclic loading. While the direct shear testing was performed at applied normal stresses (σn) ranging from 20 to 100 kPa and rate of shearing (Sr) from 2.5 to 10.0 mm/min, the cyclic triaxial tests were performed to capture the role of loading frequency (f) ranging from 10 to 40 Hz. Fresh granite ballast and sub-ballast with mean particle size (D50) of 42 and 3.5 mm, and five geogrids having different aperture shapes and sizes (A) were used in this study. The tests results indicated that the behavior of ballast-sub-ballast interface is highly influenced by σn and Sr. The friction (φ) and dilation angles (ψ) of unreinforced and geogrid-reinforced ballast-sub-ballast interface is found to reduce from 67.96 to 47.82° and 14.56 to 3.34° with the increase in σn and Sr. Marsal's Breakage (Bg: an index to quantify the breakage of ballast) of unreinforced ballast was found to increase from 2.84 to 6.69% with the increase in σn and Sr. However, the inclusion of geogrids significantly enhanced the friction angle (φ), reduced the extent of dilation angle (ψ), and minimized Bg. The interface efficiency factor (α) and Bg were found to be a function of A/D50 ratio. Accordingly, a model is developed using multiple linear regression analysis to predict the values of φ, ψ, and Bg in terms of the input parameters σn, Sr, and A/D50 ratio. The results from triaxial tests indicate the deformation and degradation behavior of ballast under cyclic loading conditions to be influenced by the loading frequency (f). The extent of ld and Sv of unreinforced ballast increases from 5.48 to 28.32 mm and 20.13 to 45.40 mm with the increase in f. The value of Bg increased from 4.3 to 11.69% when the value of f was increased from 10 to 40 Hz. Similarly, the extent of lateral and vertical deformation of ballast was found to be a function of A/D50 ratio.

In the world of highly processed foods, special attention is drawn to the nutrient composition and safety of consumed food products. Foods fortified with probiotic bacteria confer beneficial effects on human health and are categorized as functional foods. The salubrious activities of probiotics include the synthesis of vital bioactives, prevention of inflammatory diseases, anticancerous, hypocholesterolemic, and antidiarrheal effects. Soy foods are exemplary delivery vehicles for probiotics and prebiotics and there are diverse strategies to enhance their functionality like employing mixed culture fermentation, engineering probiotics, and incorporating prebiotics in fermented soy foods. High potential is ascribed to the concurrent use of probiotics and prebiotics in one product, termed as "synbiotics," which implicates synergy, in which a prebiotic ingredient particularly favors the growth and activity of a probiotic micro-organism. The insights on emended bioactive profile, metabolic role, and potential health benefits of advanced soy-based probiotic and synbiotic hold a promise which can be profitably implemented to meet consumer needs. This article reviews the available knowledge about strategies to enhance the nutraceutical potential, mechanisms, and health-promoting effects of advanced soy-based probiotics. Traditional fermentation merged with diverse strategies to improve the efficiency and health benefits of probiotics considered vital, are also discussed. [ABSTRACT FROM AUTHOR]