RESUMEN
Carrying out social vulnerability research has become an important way to understand the sustainable development of resources, the environment, populations, and societies. Clarifying the research context and development trend of social vulnerability is of great significance to the follow-up theoretical research on and practical exploration of sustainable social development. With the help of a CiteSpace knowledge map analysis, this study reveals the research hotspots and their evolution in different periods and puts forward the key problems in and future direction of social vulnerability research in the future. This study found that the number of articles on social vulnerability research showed a steady upward trend and that the research experienced roughly three stages: an embryonic stage, a development stage, and a stable stage. The United States, Brazil, the United Kingdom, and China accounted for the majority of the research, but the intensity of cooperation between them is still weak. Vulnerability assessment and risk assessment in the context of policy and environmental change are hot topics in the current research. In the future, it is necessary to focus on the comprehensive research on the integrated and cross-scale research on social vulnerability, research on its occurrence and evolution, and on the dynamic monitoring as well as optimal regulation of social vulnerability under multiple pressures.
Asunto(s)
Bibliometría , Vulnerabilidad Social , Brasil , China , Reino Unido , Estados UnidosRESUMEN
Soy isoflavone glycoside cannot be effectively absorbed by the human intestinal tract, but probiotics with related hydrolases can transform it into aglycone to promote its absorption. In this study, a novel flavonoid-enriched yogurt was developed using an isolated ß-glucosidase-producing strain (Lactiplantibacillus plantarum GY). The flavonoid aglycone-enhanced yogurt was fed to ICR mice for 21 days, and its effects were observed. The yogurt can affect the gut microbial diversity of mice, especially increasing the abundance of Parasutterella, the Bacteroidales S24-7 group, and Phascolarctobacterium in the intestinal tract of mice. Meanwhile, the ratio of Bacteroidetes/Firmicutes in the intestinal tract of mice fed with the flavonoid aglycone-enriched yogurt increased. The difference in the content of butyric acid between the L-GY + IS and the control groups was significant (P < 0.05). Therefore, milk fermentation with ß-glucosidase-producing strains is a promising approach for developing flavonoid glycoside-enriched yogurt products.