Reducing the Internal Stress of Fe-Ni Magnetic Film Using the Electrochemical Method

Soft magnetic materials are important functional materials in the electrical engineering, radio, and high-tech fields, but thin and brittle flakes present challenges to the manufacturing industry. In this study, the effect and mechanism of saccharin sodium in reducing the internal stress of Fe-Ni magnetic films were analyzed. The effects of the pH value, temperature, and the concentration of saccharin sodium on the deposition process of Fe-Ni alloys were investigated. The polarization curve of the Fe-Ni alloy deposition process was measured by using a multifunctional electrochemical workstation, and the morphology and crystal structure were measured by a scanning electron microscope (SEM) and X-ray diffraction (XRD). The results show that saccharin sodium significantly reduced the stress of the iron-nickel magnetic film; the mechanism through which the internal stress was reduced is analyzed in this paper. Briefly, the Fe2+ and the amino group of saccharin sodium synthesized a metal complex with positive charge on the surface of the electrode, which prevented the hydrogen ions from approaching the cathode and increased the discharge activation energy of the hydrogen ion, which reduced the hydrogen evolution and improved the internal stress of the coating. This research will help to solve the challenges of producing magnetic film, and promotes the application of new stress-reducing agents.

Drinking Water with Saccharin Sodium Alters the Microbiota–Gut–Hypothalamus Axis in Guinea Pig

The effects of saccharin, as a type of sweetener additive, on the metabolism and development of mammals are still controversial. Our previous research revealed that saccharin sodium (SS) promoted the feed intake and growth of guinea pigs. In this experiment, we used the guinea pig model to study the physiological effect of SS in the microbiota–gut–hypothalamus axis. Adding 1.5 mM SS to drinking water increased the serum level of glucose, followed by the improvement in the morphology and barrier function of the ileal villus, such as SS supplementation which increased the villus height and villus height/crypt depth ratio. Saccharin sodium (SS) treatment activated the sweet receptor signaling in the ileum and altered GHRP hormone secretion. In the hypothalamus of SS and control (CN) group, RNA-seq identified 1370 differently expressed genes (796 upregulated, 574 downregulated), enriching into the taste signaling transduction, and neuroactive ligand–receptor interaction. LEfSe analysis suggested that Lactobacillaceae-Lactobacillus was the microbe with significantly increased abundance of ileum microorganisms in the SS-treated group, while Brevinema-Andersonii and Erysipelotrichaceae-Ilebacterium were the microbes with significantly increased abundance of the control. Furthermore, SS treatment significantly enhanced the functions of chemoheterotrophy and fermentation of ileal microflora compared to the CN group. Accordingly, SS treatment increased levels of lactic acid and short-chain fatty acids (acetic acid, propionic acid and N-valeric acid) in the ileal digesta. In summary, drinking water with 1.5 mM SS activated sweet receptor signaling in the gut and altered GHRP hormone secretion, followed by the taste signaling transduction in the hypothalamus.

Activation of ovarian taste receptors inhibits progesterone production potentially via NO/cGMP and apoptotic signaling

Taste receptors are not only expressed in the taste buds, but also in other non-gustatory tissues, including the reproductive system. Taste receptors can be activated by various tastants, thereby exerting relatively physiologic functions. The aim of this study was to investigate the effects and potential mechanisms underlying ovarian taste receptor activation on progesterone production using saccharin sodium as the receptor agonist in a pseudopregnant rat model. Taste 1 receptor member 2 (TAS1R2) and taste 2 receptor member 31 (TAS2R31) were demonstrated to be abundantly expressed in the corpora lutea of rats, and intraperitoneal injection of saccharin sodium can activate both of them and initiate their downstream signaling cascades. The activation of these ovarian taste receptors promoted nitric oxide (NO) production via endothelial nitric-oxide synthase (eNOS). The NO production then increased ovarian cyclin guanosine 3’,5’-monophosphase (cGMP) levels, which, in turn, decreased ovarian cyclin adenosine 3’,5’-monophosphase (cAMP) levels. In addition, the activation of ovarian taste receptors induced apoptosis, possibly through NO and mitogen-activated protein kinase (MAPK) signaling. As a result, the activation of ovarian taste receptors reduced the protein expression of steroidogenesis-related factors, causing the inhibition of ovarian progesterone production. In summary, our data suggest that the activation of ovarian taste receptors inhibits progesterone production in pseudopregnant rats, potentially via NO/cGMP and apoptotic signaling.