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Background: Thorough understanding of developmental changes of human facial shape is lacking. The present study aimed to evaluate developmental shape changes of facial morphology based on a prospective, population-representative, Chinese cohort in Hong Kong. Methods: A population-representative sample of Chinese in Hong Kong was followed. Serial facial images of over 260 participants were obtained at age 12, 15, and 18 years. Facial landmarks were digitized and the corresponding coordinates were submitted for Generalized Procrustes Analysis. The resultant Procrustes shape coordinates, which captured shape information encoded by the facial landmarks, were then used for statistical shape analyses. Results: Small but significant developmental changes in mean facial shape were observed (p < 0.0001 for all pairwise comparisons). Significant age-related changes in the magnitude of variance of facial shape were also observed (p < 0.05). Phenotypic growth trajectories representing developmental shape changes were similar in size (p > 0.05) between sexes but differed in direction (p < 0.05) in shape space and trajectory shape (p < 0.05). The magnitude of shape differences between sexes remained constant from 12 to 18 years. Results of frontal facial shape analyses after removing the effect of allometry were similar to results obtained before removal of allometry. For lateral facial configurations, allometric trajectories among the age-by-sex groups were similar in slope (p > 0.05) but varied in directions in the multidimensional shape space. Conclusions: Our findings suggested significant age-related changes in facial shape and provided a dynamic view of developmental changes in sexual dimorphism of facial shape. Allometry contributed minimally to developmental changes in frontal facial shape. In addition, the allometric trajectories for lateral facial configurations were similar in rate of shape change but differed in their directions in shape space. [ABSTRACT FROM AUTHOR]

Simple Summary: Bivalves such as clams, mussels, and oysters provide a good source of protein, glycogen, and minerals. The high-value compounds and bioactive properties of these organisms are well known and confirmed by numerous scientific studies. During the last two decades, the freshwater mussel Sinanodonta woodiana as one of the most invasive species, has penetrated into Europe along with fish shipments from Asia. Numerous studies indicate that both the soft tissues and mussel shells of this low-grade species may constitute promising biomaterial with potential processing ability. Due to growing interest in new raw materials having been observed recently in the pet food market, this study aimed to obtain and evaluate selected quality attributes of freshwater pond mussel powder. After initial ecotoxicity testing in vitro, powdered mussel tissue was evaluated with respect to its basic physicochemical and functional properties, such as solubility, emulsifying capacity, and gel-forming ability. The study also provides novel information about electrophoretic protein profile and amino acid composition, including taurine content. Based on the results obtained in this study, it can be concluded that tissues of mussels available locally from lakes and ponds can be proposed as an interesting source of new ingredients for developing formulated pet food products. The aim of this study was to describe the quality attributes of a freeze-dried preparation obtained from freshwater mussel Sinanodonta woodiana (SW) soft tissue in respect to its potential as a novel pet food ingredient. After ecotoxicological testing of the raw material with MARA (Microbial Assay for Risk Assessment), the basic physico-chemical properties of the powder, such as approximate composition, bulk density, color parameters, water activity, electrophoretic analysis (SDS-PAGE), solubility, gelling and emulsifying capacity, were analyzed. The powder with a water activity of 0.43 offers a toxically safe preparation that contains over 34% protein/100 g of dry matter (DM). The SDS-PAGE profile showed twelve protein bands with a molecular weight (MW) ranging from >250 to 10 kDa. Taurine content has been estimated at an essential amount above 150 mg/100 g of DM. The powder possessed desirable emulsifying properties with 230 mL per 1 g and demonstrated the ability to form a firmer gel with a strength of 152.9 g at a temperature above 80 °C with at least 10% protein content. The L*, a*, and b* values characterizing powder color were found to be 69.49, 16.33, and 3.86, respectively. The SW mussel powder seems to be a promising ingredient that can be added with other binding or gelling agents in order to improve both the taste and acceptance of the final pet food products. [ABSTRACT FROM AUTHOR]