Effects of a sea buckthorn oil cream on vulvovaginal atrophy

Changes in chilled beef packaged in starch film containing sea buckthorn pomace extract and quality changes in the film during super-chilled storage

This study aimed to evaluate the effects of super-chilled storage (-1.3 °C) combined with starch film packaging containing different contents of sea buckthorn pomace extract (SSF, 0, 1, 2, and 3%, w/w) on the quality of chilled beef. The release kinetics, microstructure, and mechanical properties of the film were also measured to investigate its suitability for super-chilled storage. The results of the meat quality assessment showed that the L*, a*, and sensory evaluation values of the SSF-3% samples were significantly higher (P < 0.05), and the pH, b*, thiobarbituric acid reactive substance (TBARS), total volatile basic nitrogen (TVB-N), and total viable count (TCA) were significantly lower (P < 0.05) than the SSF-0%. The release of SBP from the SSF film was controlled by diffusion. Furthermore, SSF-3% was found to have a compact microstructure and good mechanical properties at the end of the super-chilled storage. The results demonstrated that SSF is an effective packaging material for beef at super-chilling temperatures.

Clinical research on traditional Chinese medicine treatment for bacterial vaginosis

Bacterial vaginosis (BV) is a common disease among women of reproductive age, with a serious impact on their daily life and health. At present, the most common treatment for BV is to take antibiotics, which results in good short-term treatment effects, but poor long-term effects. Traditional Chinese medicine (TCM) has been used to treat BV for over a millennium, with little risk of triggering drug resistance and adverse effects. Based on syndrome differentiation, there are three oral TCM treatment strategies for BV, including invigorating spleen, clearing dampness and heat, and nourishing kidney. The oral TCM prescriptions, such as Yi Huang decoction, Longdan Xiegan decoction, Zhibai Dihaung decoction, and so on are commonly used. Topical TCM treatment is also popular in China. According to the research results of pharmacological effects of active TCM ingredients, the most potential mechanisms of TCM for BV treatment are immune-enhancement effects, antibacterial activity, and estrogen-liked effects. Nonetheless, the multi-constituent of herbs may result in possible disadvantages to BV treatment, and the pharmacological mechanisms of TCM need further study. Here, we provide an overview of TCM compounds and their preparations used for BV, based on the pathogenesis and the potential therapeutic mechanisms, therefore providing a reference for further studies.

Impact of malolactic fermentation with Lactobacillus plantarum on volatile compounds of sea buckthorn juice

Malolactic fermentation using sea buckthorn (Hippophaë rhamnoides) juice as raw material was performed with six different strains of Lactobacillus plantarum. Increasing juice pH from 2.7 to 3.5 or adapting cells to low pH (i.e., acclimation) prior to inoculation allowed malolactic fermentation with all tested strains. Moreover, reducing pH of the growth medium from 6 to 4.5 with l-malate had little or no impact on biomass production. Volatile profile of sea buckthorn juice was analyzed with HS-SPME–GC–MS before and after fermentation. A total of 92 volatiles were tentatively identified and semi-quantified from sea buckthorn juice, majority of which were esters with fruity odor descriptors. Esters and terpenes were decreased in both inoculated and control juices during incubation. Microbial activity increased the levels of acetic acid (vinegar like), free fatty acids (cheese like), ketones (buttery like), and alcohols with fruity descriptors. Conversely, aldehydes associated with “green” aroma were decreased as a result of fermentation. Juices fermented with DSM 1055 had the highest acid and alcohol content, while fermentation with DSM 13273 resulted in the highest content of ketones. Compared to inoculation with other strains, fermentation with strains DSM 16365 and DSM 100813 resulted in rapid malolactic fermentation, less production of volatile acids, and lower loss of esters and terpenes important for natural sea buckthorn flavor.