Background: NICU patients are at risk of skin breakdown due to prematurity, irritant exposure, medical status and stress. There is a need to minimize damage, facilitate skin development and reduce infection risk, but the literature on the effects of skin care practices in NICU patients is limited. Objectives: To test the hypothesis that baby diaper wipes with emollient cleansers and a soft cloth would minimize skin compromise relative to cloth and water. Methods: In 130 NICU infants (gestational age 23–41 weeks, at enrollment 30–51 weeks), measurements of skin condition, i.e., skin erythema, skin rash, transepidermal water loss (TEWL) and surface acidity (pH), within the diaper and at diaper and chest control sites were determined daily for 5–14 days using standardized methods. Treatments were randomly assigned based on gestational age and starting skin irritation score: wipe A, wipe B, and the current cloth and water NICU standard of care. Results: Perineal erythema and TEWL were significantly lower for wipes A and B than cloth and water beginning at day 5 for erythema (scores of 1.11 ± 0.05, 1.2 ± 0.05, and 1.4 ± 0.06, respectively) and day 7 for TEWL (28.2 ± 1.6, 28.8 ± 1.6, and 35.2 ± 1.6 g/m²/h, respectively). Wipe B produced a significantly lower skin pH (day 5, 5.47 ± 0.03) than wipe A (5.71 ± 0.03) and cloth and water (5.67 ± 0.04). The starting skin condition, stool total, age and time on current standard impacted the outcomes. Conclusions: Both wipes are appropriate for use on medically stable NICU patients, including both full and preterm infants, and provide more normalized skin condition and barrier function versus the cloth and water standard. Wipe B may facilitate acid mantle development and assist in colonization, infection control and barrier repair. Neonatal skin continues to change for up to 8 weeks postnatally, presumably as it adapts to the dry extra-uterine environment.

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This study proposes a novel alternative for utilization of whey permeate, a by-product stream from the dairy industry, in wheat fermentation for ethanol production using Saccharomyces cerevisiae. Whey permeates were hydrolyzed using enzymes to release fermentable sugars. Hydrolyzed whey permeates were integrated into wheat fermentation as a co-substrate or to partially replace process water. Cold starch hydrolysis-based simultaneous saccharification and fermentation was done as per the current industrial protocol for commercial wheat-to-ethanol production. Ethanol production was not affected; ethanol yield efficiency did not change when up to 10% of process water was replaced. Lactic acid bacteria in whey permeate did not negatively affect the co-fermentation or reduce ethanol yield. Whey permeate could be effectively stored for up to 4 wk at 4 °C with little change in lactose and lactic acid content. Considering the global abundance and nutrient value of whey permeate, the proposed strategy could improve economics of the dairy and biofuel sectors, and reduce environmental pollution. Furthermore, our research may be applied to fermentation strategies designed to produce value-added products other than ethanol.

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Prebiotics enhance immune response through the modulation of intestinal microbial activities, production of short chain fatty acids (SCFA), direct interaction with toll‐like receptors and mucin production. These non‐digestible food components are known to be resistant to enzymatic hydrolysis by digestive enzymes and are utilized as carbon source for the growth of beneficial bacteria population through the process of fermentation. Brown seaweed polysaccharides (BSP) have been described as emerging prebiotics due to their potential to stimulate gut microbiota activities at in vitro and in vivo stages. This review therefore examines evidence of the relationship between the prebiotic capacity of BSP, their structure, extraction, and possible mechanisms of immunomodulation. Practical applications Bio‐functional ingredients have been widely explored for numerous health benefits. Of interest to this review are polysaccharides of brown seaweed which have great prebiotic prospects. Prebiotics are important bio‐functional ingredients having the potential to improve immune health. An understanding of the prebiotic and immunomodulatory potential of BSP provides the food industry a novel alternative source of prebiotics. Excerpts from this review will provide background knowledge and advance scientific research into prospects of BSP as prebiotics and a possible commercialization of BSP products.