Aijun Xie

Cow’s milk allergy (CMA) is one of the most common food allergies in infancy, capable of triggering severe allergic reactions. Alterations in gut microbial composition and function may be closely related to the development of CMA. Probiotics, as a means to modulate the gut microbial composition, demonstrate potential in controlling allergic reactions by enhancing gut barrier functions, promoting immune responses in the intestinal mucosa, and degrading potential allergens. Therefore, probiotics are increasingly considered a promising strategy for managing CMA. This review summarizes the major allergens in cow’s milk, their mechanisms of allergenicity, and the role and mechanisms of probiotics in alleviating CMA. It aims to provide a deeper understanding and fresh perspectives to support the use of probiotics as an effective approach for the prevention and treatment of CMA, encouraging broader clinical application and research.

Functional dyspepsia (FD) is a common functional gastrointestinal disorder. The pathophysiology remains poorly understood; however, alterations in the small intestinal microbiome have been observed. Current treatments for FD with drugs are limited, and there are certain safety problems. A class of active probiotic bacteria can control gastrointestinal homeostasis, nutritional digestion and absorption, and the energy balance when taken in certain dosages. Probiotics play many roles in maintaining intestinal microecological balance, improving the intestinal barrier function, and regulating the immune response. The presence and composition of intestinal microorganisms play a vital role in the onset and progression of FD and serve as a critical factor for both regulation and potential intervention regarding the management of this condition. Thus, there are potential advantages to alleviating FD by regulating the intestinal flora using probiotics, targeting intestinal microorganisms. This review summarizes the research progress of probiotics regarding improving FD by regulating intestinal flora and provides a reference basis for probiotics to improve FD.

Plant-based drinks have garnered significant attention as viable substitutes for traditional dairy milk, providing options for individuals who are lactose intolerant or allergic to dairy proteins, and those who adhere to vegan or vegetarian diets. In recent years, demand for plant-based drinks has expanded rapidly. Each variety has unique characteristics in terms of flavor, texture, and nutritional composition, offering consumers a diverse range of choices tailored to meet individual preferences and dietary needs. In this review, we aimed to provide a comprehensive overview of the various types of plant-based drinks and explore potential considerations including their nutritional compositions, health benefits, and processing technologies, as well as the challenges facing the plant-based drink processing industry. We delve into scientific evidence supporting the consumption of plant-based drinks, discuss their potential roles in meeting dietary requirements, and address current limitations and concerns regarding their use. We hope to illuminate the growing significance of plant-based drinks as sustainable and nutritious alternatives to dairy milk, and assist individuals in making informed choices regarding their dietary habits, expanding potential applications for plant-based drinks, and providing necessary theoretical and technical support for the development of a plant-based drink processing industry.

Gas nitriding, as a surface modification technology to improve the wear resistance of workpiece surfaces, is widely used in wind turbine gears, pressure vessel gears, high-precision die casting abrasives, and other areas. However, the gas nitriding time is too long, reaching 40–60 h, which reduces the efficiency of nitriding and hinders the development of gas nitriding. Therefore, various accelerating methods are born accordingly. This review first introduces the basic principle, microstructure, and process parameters of conventional gas nitriding. Then, five common accelerating methods are summarized: process parameter optimization, surface mechanical nano-crystallization, surface-active catalysis, surface pre-oxidation, and surface laser treatment. Then, the effect of acceleration methods on gas nitriding is analyzed for the acceleration mechanism, nitriding behavior, and nitriding efficiency. Finally, the technical economy of the acceleration methods is compared for three aspects: energy consumption, carbon dioxide emission, and cost. And, the technical maturity of the acceleration methods is compared according to technology readiness level (TRL) technology. Based on the above content, the advantages and disadvantages of the five accelerating methods are reviewed, and the concept of a multi-technology collaborative processing acceleration method is proposed.

The effect of Mg addition on the microstructure and sacrificial anode protection performance of a hot-dip Al-5Zn-4Si-xMg coating was studied by scanning electron microscopy (SEM-EDS), an X-ray diffractometer, and an electrochemical workstation. The results showed that Al-Zn-Si alloy was composed of an Al-rich phase and a Zn-rich phase. The MgZn₂ phase appears after Mg addition. When the addition of Mg increased to 0.15 wt.%, the Mg₂Si phase began to appear in the alloy. The hot-dip Al-5Zn-4Si-xMg coating consisted of Si particles, an Al-rich phase and a Zn-rich phase. When the Mg content increased to 0.15 wt.%, the Mg₂Si phase and Al + Zn + MgZn₂ eutectoid phase began to appear in the coating. In the full immersion corrosion test of the hot-dip Al-5Zn-4Si-xMg coating, the order of corrosion resistance was 0.15% Mg coating > 0.2% Mg coating > 0.05% Mg coating > 0 Mg coating. In the corrosion process of the hot-dip Al-5Zn-4Si-0.15Mg coating, with the increase in immersion, the self-corrosion current of the coating decreased, and the sacrificial protection performance was the best.