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Summary: Controlling enzymatic browning and decreasing the loss of phenolic and flavour compounds by emerging technologies have drawn interest. In this study, magneto‐induced voltages (900–1800 V, 20‐45 kHz) with mild temperature (20–50 °C) were applied to inactivate polyphenol oxidase (PPO) and peroxidase (POD) in cloudy apple juice. Results suggested that PPO and POD activities could be reduced by 98.5% and 99.4%, respectively, following the condition: induced voltage 1800 V; frequency 45 kHz; temperature 50 °C and duration 3 min. And, phenolic compounds included gallic acid, catechin, chlorogenic acid, p‐hydroxybenzoic acid, caffeic acid, rutin and p‐coumaric acid, as well as major aroma compounds consisted of 22 volatile constituents which classified into three categories: esters, alcohols and aldehydes were also investigated. It suggested the phenolic compounds and major aroma compounds remained unchanged after the electrical treatment. This study suggests that the induced voltage produced by electromagnetic induction is an alternative to conventional heating methods. [ABSTRACT FROM AUTHOR]

The involvement of free and bound lipids on the development of rancidity in wheat–bread dough is studied following frozen storage for 24 months. Lipid oxidation and oxidative stability are determined by assaying peroxide value and thiobarbituric acid reactive substances, which indicate that lipid oxidation starts after three months. High performance liquid chromatography and gas chromatography are used to characterize changes in lipid profile and fatty acid composition, respectively. The bound lipid fraction is mainly composed of polar glycolipids and phospholipids, and their content decreases with storage time because the unsaturated fatty acids in the bound lipid fraction are oxidized. It appears that endogenous wheat lipids, especially the polar lipids with amphiphilic structures and surface activity are most exposed to oxygen because they accumulate at the interface around, and stabilize, the gas cells in the foam structure of the bread. Practical Applications: This study has demonstrated that polar lipids, such as galactolipids, are the most susceptible to oxidation, apparently because they are enriched at the gas bubble interface, where they improve gas bubble stability, but they are also in close contact with oxygen in the gas bubbles. An important practical finding from this study is that lipid oxidation was negligible in the first 3 months of frozen storage (−10 °C) and only became extensive after 6 months. This is important information for the baking industry. [ABSTRACT FROM AUTHOR]

Infrastructure construction results in transportation cost and regional economy changes. Based on the exogenous infrastructure change of a county highway opening as a natural experiment, this paper uses the spatial difference-in-differences (DID) model to analyze the impact of highway construction in three different provinces of China from 2004 to 2017. It was proved that highway connectivity had no significant or negative impact on the economy of the counties in three provinces that the highway passes through. In addition, highway connectivity was claimed to have obvious spatial spillover effects, which could promote the economic development of the whole region. For counties belonging to provinces in different regions and stages of economic development, we establish a spatial DID model that integrates time and space dimensions to study the impact of expressways on county economic development, to make up for the traditional DID model's dependence on SUTVA assumptions, and to obtain spatial spillover effects. [ABSTRACT FROM AUTHOR]

Pregelatinized starch improves the properties of natural starch. In this study, differences in retrogradation characteristics of pregelatinized rice starch prepared using different water content are investigated based on their thermal properties, recrystallization, and short‐range ordered structure. The results show that the difference in water content during gelatinization is one of the factors that affects the retrogradation rate of pregelatinized starch. With a decrease in water content during the preparation of pregelatinized starch, the enthalpy, relative crystallinity, and the 1047 cm−1/1022 cm−1 ratio of retrogradation starch shows an upward trend. This is mainly because the different water content affects the amylose content of insoluble starch in pregelatinized starch. For pregelatinized starch, the higher amylose content in precipitate (insoluble pregelatinized starch) is more likely to cause intermolecular aggregation to promote recrystallization and the formation of an ordered structure. The findings also indicate that soluble starch and leached amylose could participate in starch retrogradation with the migration of water. Therefore, the high amylose content of the insoluble component and the existence of leached amylose in pregelatinized rice starch are found to have positive effects on starch retrogradation. [ABSTRACT FROM AUTHOR]

Alopecia areata (AA) is a multi‐factors disease characterized by non‐scarring hair loss. AA could be classified into three main clinical phenotypes including patchy type AA (AAP), alopecia totalis (AT) and alopecia universalis (AU) based on the severity and areas of hair loss. Recent studies suggested immunological factor was critical in AA, but the precise aetiology and pathogenesis of AA still need exploration. In the work, we screened two gene expression profiles (GSE45512 and GSE68801) from Gene Expression Omnibus (GEO). Based on the two data sets, 10 upregulated genes and 107 downregulated genes in AA skin biopsies were identified. CCL13, as one of the remarkably upregulated genes, was found to have potential biological functions in aberrant immune response of AA according to the GO and KEGG analyses. The PPI network showed CCL13 was associated with multiple immune‐related genes. The expression of CCL13 was increased depending on the severity of disease in AA patients. Cytotoxic lymphocytes, T cells and myeloid dendritic cells accumulated remarkably in scalp tissue depending on the severity of AA, and CCL13 was significantly correlated to cytotoxic lymphocytes, T cells and myeloid dendritic cells in AA patients. Our RT‐PCR and ELISA results found CCL13 was upregulated in skin biopsy and serum of AA patients, and the immunohistochemistry (IHC) detection showed CCL13 was expressed by both the hair follicle epithelium and infiltrating immune cells. In conclusion, the upregulated of CCL13 and subsequent immune cell infiltration was related to AA, which could be a promising target for diagnosis and therapy in AA patients. [ABSTRACT FROM AUTHOR]

Background: Genetic variation in the genes ALOX5 (arachidonate 5-lipoxygenase), ALOX5AP (arachidonate 5-lipoxygenase-activating protein) and LTA4H (leukotriene A4 hydrolase) has previously been shown to contribute to the risk of MI (myocardial infarction) in Caucasian and African American populations. All genes encode proteins playing a role in the synthesis of the pro-inflammatory leukotriene B mediators, possibly providing a link between MI and inflammation. The aim of the present study was to investigate whether these associations could be confirmed in the study of China MI patients. The study included 401 Han Chinese MI patients and 409 controls. Six tag single nucleotide polymorphisms (SNPs)—ALOX5 rs12762303 and rs12264801, ALOX5AP rs10507391, LTA4H rs2072512, rs2540487 and rs2540477—were selected. SNP genotyping was performed by an improved multiplex ligation detection reaction assay. Results: The rs2540487 genotype was associated with the risk of MI in overdominant model (P = 0.008). rs12762303 and rs10507391 SNPs were significantly associated with lipid levels in MI patients (P < 0.006–0.008). Several SNPs interacted with alcohol consumption, cigarette smoking, and hypertension to modify TC, TG, LDL-C and CRE levels, and the risk of MI (P < 0.0017 for all). No association between the SNPs of LT pathway and susceptibility to MI was found (P > 0.05 for all). Conclusions: Taken together, this study provides additional evidence that functional genetic variation of the LT pathway can mediate atherogenic processes and the risk of MI in Chinese. [ABSTRACT FROM AUTHOR]

As a traditional alcoholic beverage, Chinese rice wine (CRW) with high nutritional value and unique flavor has been popular in China for thousands of years. Although traditional production methods had been used without change for centuries, numerous technological innovations in the last decades have greatly impacted on the CRW industry. However, reviews related to the technology research progress in this field are relatively few. This article aimed at providing a brief summary of the recent developments in the new brewing technologies for making CRW. Based on the comparison between the conventional methods and the innovative technologies of CRW brewing, three principal aspects were summarized and sorted, including the innovation of raw material pretreatment, the optimization of fermentation and the reform of sterilization technology. Furthermore, by comparing the advantages and disadvantages of these methods, various issues are addressed related to the prospect of the CRW industry. [ABSTRACT FROM AUTHOR]

The environmental pollution caused by silkworm (Bombyx mori) excrement is prominent, and rich in refractory cellulose is the bottleneck restricting the efficient recycling of silkworm excrement. This study was performed to investigate the effects of housefly larvae vermicomposting on the biodegradation of cellulose in silkworm excrement. After six days, a 58.90% reduction of cellulose content in treatment groups was observed, which was significantly higher than 11.5% of the control groups without housefly larvae. Three cellulose-degrading bacterial strains were isolated from silkworm excrement, which were identified as Bacillus licheniformis , Bacillus amyloliquefaciens , and Bacillus subtilis based on 16S rRNA gene sequence analysis. These three bacterial stains had a high cellulose degradation index (HC value ranged to between 1.86 and 5.97 and FPase ranged from 5.07 U/mL to 7.31 U/mL). It was found that housefly larvae increased the abundance of cellulose-degrading bacterial genus (Bacillus and Pseudomonas) by regulating the external environmental conditions (temperature and pH). Carbohydrate metabolism was the bacterial communities' primary function during vermicomposting based on the PICRUSt. The results of Tax4Fun indicated that the abundance of endo-β-1,4-glucanase and exo-β-1,4-glucanase increased rapidly and maintained at a higher level in silkworm excrement due to the addition of housefly larvae, which contributed to the accelerated degradation of cellulose in silkworm excrement. The finding of this investigation showed that housefly larvae can significantly accelerate the degradation of cellulose in silkworm excrement by increasing the abundance of cellulose-degrading bacterial genera and cellulase. [Display omitted] • Housefly larvae can degrade 58.90% cellulose in silkworm excrement within 6 days. • Three cellulose-degrading bacteria in Bacillus were isolated and identified. • Housefly larvae can reshape the bacterial community composition. • Housefly larvae can improve the abundance of cellulose-degrading bacterial genera. • Housefly larvae increased the abundance of cellulase during vermicomposting. [ABSTRACT FROM AUTHOR]

A series of soy protein isolate (SPI)-based film-forming solutions were prepared by a co-drying process or by direct addition of alginate (ALG), with different degrees of phase separation and morphologies. For a non-phase separation system, a single Tg of the data was well fit by the calculation results of the Couchman–Karasz quotation; moreover, the initial state of SPI/ALG (20:1) and SPI/ALG (10:1) after homogenization and the state of SPI/ALG (20:1) after deposition for 30 min exhibited good uniformity; thus, a single Tg value was also measured in these cases (96.28 °C, 85.37 °C and 112.03 °C respectively). Two Tg values of 74.11 °C and 108.24 °C for SPI/ALG (20:1), 72.86 °C and 110.11 °C for SPI/ALG (10:1) were determined in the 100% of phase separation systems. The mixed interface, SPI-rich phase, and ALG-rich phase of SPI/ALG (10:1) co-blending system after deposition for 30 min were formed, resulting in three different Tg values of 74.32 °C, 90.15 °C and 125.17 °C. The SPI/ALG-CO (20:1) and SPI/ALG-CO (10:1) systems with co-drying process could significantly improve the interface properties and the surface activity of each component. The understanding of Tg led to new insights of defining the limit between the rubbery and glassy states in the film-forming co-blending systems. [ABSTRACT FROM AUTHOR]

Non-conventional heating technology based on electric fields can be utilized to process liquid foods. In this study, the induced electric field (IEF) was investigated to clarify its inactivation mechanism on E.coli. Staining results show that inactivation of E.coli by IEF can be attributed to the reversible destruction of the cell membrane, followed by the denaturation of intracellular enzymes, and finally the irreversible rupture of the cell membrane. The increased levels of extracellular proteins and nucleic acids were also observed. IEF treatment at 400 Hz and 800 V (or 53 V/cm) results in a reduction of 4.5 log CFU·mL−1 in the number of E.coli. Storage life analysis shows that IEF treatment can improve the stability of apple juice and the content of bioactive components. Thus, IEF is a potential technique for liquid food processing. • The inactivation mechanism of induced electric field on E.coli was investigated. • A reduction of 4.5 log CFU·mL−1 of E.coli was realized by applying the IEF. • IEF treatment retains bio-active components in fresh apple juice. • The storage stability of apple juice was improved through IEF treatment. [ABSTRACT FROM AUTHOR]

Optical coherence tomography (OCT) may provide a method for detecting histologically defined high-risk plaques in vivo. The authors aimed to investigate the prognostic value of OCT for identifying patients and lesions that are at risk for adverse cardiac events. Between January 2017 and May 2019, OCT of all the 3 main epicardial arteries was performed in 883 patients with acute myocardial infarction (MI) who were referred for primary percutaneous coronary intervention. The primary endpoint was the composite of cardiac death, nonculprit lesion–related nonfatal MI, and unplanned coronary revascularization. Patients were followed for up to 4 years (median 3.3 years). The 4-year cumulative rate of the primary endpoint was 7.2%. In patient-level analysis, thin-cap fibroatheroma (TCFA) (adjusted HR: 3.05; 95% CI: 1.67-5.57) and minimal lumen area (MLA) <3.5 mm2 (adjusted HR: 3.71; 95% CI: 1.22-11.34) were independent predictors of the primary endpoint. In lesion-level analysis, nonculprit lesions responsible for subsequent events were not angiographically severe at baseline (mean diameter stenosis 43.8% ± 13.4%). TCFA (adjusted HR: 8.15; 95% CI: 3.67-18.07) and MLA <3.5 mm2 (adjusted HR: 4.33; 95% CI: 1.81-10.38) were predictive of events arising from each specific lesion. TCFAs with an MLA <3.5 mm2 carried a higher risk and were sufficient for identifying patients at risk for the composite of cardiac death and nonculprit lesion–related nonfatal MI. OCT imaging of angiographically nonobstructive territories in patients with acute MI can aid in identifying patients and lesions at increased risk for adverse cardiac events. [Display omitted] [ABSTRACT FROM AUTHOR]

Surface chemical compositions of starch nanocrystals (SNC) prepared using sulfuric acid (H2SO4) and hydrochloric acid (HCl) hydrolysis were analyzed by X-ray photoelectron spectroscopy (XPS) and FT-IR. The results showed that carboxyl groups and sulfate esters were presented in SNC after hydrolysis with H2SO4, while no sulfate esters were detected in SNC during HCl-hydrolysis. TEM results showed that, compared to H2SO4-hydrolyzed sample, a wider size distribution of SNC prepared by HCl-hydrolysis were observed. Zeta-potentials were −23.1 and −5.02 mV for H2SO4- and HCl-hydrolyzed SNC suspensions at pH 6.5, respectively. Nevertheless, the zeta-potential values decreased to −32.3 and −10.2 mV as the dispersion pH was adjusted to 10.6. After placed 48 h at pH 10.6, zeta-potential increased to −24.1 mV for H2SO4-hydrolyzed SNC, while no change was detected for HCl-hydrolyzed one. The higher zeta-potential and relative small particle distribution of SNC caused more stable suspensions compared to HCl-hydrolyzed sample. [ABSTRACT FROM AUTHOR]

Abstract: To investigate the fermentation characteristics of resistant starch prepared by hydrolysing maize starch with α-amylase and pullulanase, fresh faecal extracts from healthy humans and infants were used as a fermentation model of human intestines in vitro. The RS was fermented for a certain period of time under the simulated condition of the large intestines (anaerobic and 37°C). The concentration of short-chain fatty acids in the fermented product as determined by gas chromatography was used as an index to characterise the fermentation effect. The results showed that the concentration of short-chain fatty acids, especially butyric acid, in the fermented product gradually increased with increased fermentation time and RS content. However, the concentration of short-chain fatty acids in the fermented product from healthy infant faecal extracts, especially butyric acid, was much higher than that from healthy adult faecal extracts. It suggested that the model of RS-produced acids was affected by the fermentation extract source, i.e., by the existence of microbial flora. The production model of acids demonstrated that maize RS prepared by the enzymatic method can be a promising ingredient of functional foods. [Copyright &y& Elsevier]

Our increasing dependence on infrastructure networks leads to growing concerns over the protection of these networks. Many methods have been proposed to select protective strategies by combining complex network theory and game theory. However, the misleading effect of hidden links is not considered in previous methods. This work creates an information gap between attackers and defenders by partly hiding network links to mislead the attacker in the game. We first introduce the rule of link hiding that depends on the nodes' property, where the number of hidden links has a maximum value. Additionally, based on the Stackelberg game model, we establish an attack–defense game model with link hiding strategies considering node property and cost constraints. Finally, we conduct experiments in a scale-free network and an existing power grid. The experimental results show that the defender tends to combine first-mover advantage and link hiding to get a better payoff under more different costs of the nodes. Hiding half of the links in the existing power grid can effectively reduce network damage by about 22.8 % on average, with the two sides investing the same resources. The effect of link hiding could be more obvious when the attacker owns more resources than the defender. When an attacker employs the high-degree attacking strategy, the proposed link hiding method can help the defender reduce the damage to the network by 12.2% compared to the link reconnecting method. [ABSTRACT FROM AUTHOR]

Abstract: Physico-chemical properties of rice starch gels prepared by microwave, ultrasonic–microwave synergistic and conventional heat treatments were investigated in this study. The results showed that the gel firmness and the hydrolysis degree of non-waxy rice starch gels obtained from microwave heat (75.3±3.8g, 60.8±1.7%) and ultrasonic–microwave synergistic treatment (88.2±2.1g, 65.1±2.2%) were significantly lower than that from the conventional heat (115.7±3.1g, 78.5±3.0%). It was observed that the less damage to starch granules was induced by microwave treatment for non-waxy rice starch gels. The retrogradation data of the tested samples were analyzed by the DSC. The results indicated that the retrogradation rate of non-waxy rice starch gels prepared by microwave and ultrasonic–microwave synergistic treatments was lower than that by the conventional heat. These findings suggest that the differences in physico-chemical properties of rice starch gels were mainly attributed to the damage extent of starch granules under the different treatments. [Copyright &y& Elsevier]

Abstract: Retrogradation process of pressure-gelatinized rice starches was investigated and compared with the heat-gelatinized ones in this study. Our results showed that the retrogradation rate of normal rice starch gelatinized by high hydrostatic pressure (HHP) was slower than that by heat. Nevertheless, there was no difference in retrogradation rate for waxy rice starch gelatinized by the two treatments (P >0.05). The DSC data were further analyzed using the Avrami equation. The result indicated that the pressure-gelatinized normal rice starch had a lower recrystallization rate (k) and a higher Avrami exponent (n) than the heat-gelatinized one, but the two treatments did not affect the k and n for waxy rice starch. Furthermore, the intact starch granules and lower amylose leaching were observed only in the pressure-gelatinized normal rice starch. These findings suggest that the retardation mechanism of HHP on starch retrogradation is probably attributed to less broken granules and lower leached amylose. [Copyright &y& Elsevier]

Gelatin was extracted from the skin of farmed Amur sturgeon (Acipenser schrenckii) with a yield of 19.6% and its properties were evaluated. Its glycine and imino acids (proline and hydroxyproline) content were 336 and 138 residues/1000 residues respectively. Based on electrophoretic study, gelatin consisted of two major protein bands corresponding to α-chain and cross-linked component (β-chain). The gel strength of gelatin was 316 g, while its gelling and melting temperatures were 13 and 19.6 °C respectively as determined by temperature sweep test. Flow behavior of gelatin solutions as a function of concentration (1, 3 and 5%) and temperature (10, 30, 45 and 60 °C) indicated a clear non-Newtonian, pseudoplastic behavior at 10°C and 5% gelatin solution. Fourier transform infrared (FTIR) spectroscopic study showed major absorption bands of amide A, I, II and III at 3414.73, 1640.60, 1534.57 and 1235.01 cm-1 respectively. [ABSTRACT FROM AUTHOR]

This study highlights the microwave-assisted biosynthesis of glycerol monolaurate catalyzed by Novozym 435 in reverse microemulsion system dispersed by Aerosol-OT. Optimization of key parameters including catalyst/surfactant loading and temperature showed that under microwave irradiation, 125.9 mol L−1 (36 wt%) of glycerol monolaurate was achieved within 30 min, which had improved 150% compared with that of water bath under the same conditions (60 °C, 1 wt% enzyme, 5 wt% AOT). Also, a synergistic effect of microwave irradiation and Aerosol-OT on reaction and a decline of optimum temperature (from 70 to 60 °C) were observed in comparison with traditional heating. More importantly, further comparative studies on morphology and chemicophysical profiles of reaction system heated by different thermal modes revealed the following: (1) due to the volumetric and selective heating character of molecular heating, superiorly larger interface of reaction system was formed under microwave irradiation, directly accelerating the reaction course investigated; and (2) microwave irradiation more favored a less compact state of enzyme. And faster mobilities of lid structure of enzyme were evident under microwave irradiation. This enhancement might facilitate the transition of conformational states, which is of key importance for the activation of bioactivity of Novozym 435. Moreover, the stepwise changes in steady-state fluorescent profiles demonstrated that the thermal-induced variation was not two-state transition but involves intermediate states, which was further supported by activity measurements reflected in glycerol monolaurate yield. [ABSTRACT FROM AUTHOR]

In this study, the impact of the addition of β-cyclodextrin (β-CD) on long-term retrogradation of rice starch was investigated by texture profile analysis (TPA), differential scanning calorimeter (DSC), and X-ray diffraction (XRD). Results showed that the addition of β-CD presented a crucial role in retarding the long-term retrogradation of starch. The present β-CD also significantly decreased crystallization rate ( k), and increased avrami exponent ( n). The increase in exponent value indicated that the addition of β-CD transformed the nucleation type due to the formation of amylose–lipid-β-CD complex. Further, the presence of β-CD produced an additional peak 5.2 Å of the gelatinized gel, and retarded crystalline type of the retrograded gel from V- to B-pattern, probably corresponding for the nucleation type transformation. [ABSTRACT FROM AUTHOR]

The effect of magnetic field (MF) on the postharvest quality and energy metabolism of green chili was investigated. An MF of 4 mT intensity was applied during the refrigeration of green chili pepper. Conventional refrigeration (CR) was used as a control, and the chili pepper fruit was stored at 10 °C and sampled at 1, 5, 10, 20, and 30 d after harvest. The results showed that MF inhibited the senescence of chili pepper and quality deterioration, as evidenced by higher water content, vitamin C (VC) and flesh firmness as well as lower weight loss and decay incidence. The decrease of hue angle values and the chlorophyll content were remarkably depressed by MF treatment, indicating an efficient delay in the yellowing of chili pepper. In terms of metabolism, MF sustained high adenosine triphosphate (ATP) content, energy charge (EC), and activities of key enzymes engaged in energy metabolism (H+-ATPase, Ca2+-ATPase, succinate dehydrogenase, and cytochrome C oxidase). Additionally, there was an increase in the concentration of major energy metabolites, including citric-acid, isocitric-acid, D-Glucose-6-phosphate, and D-Fructose-6-phosphate. These results suggested that MF may be used as a promising strategy for preventing the decay of postharvest green chilies and prolonging their shelf life. [Display omitted] • MF slowed down senescence and quality deterioration of green chilies. • MF inhibited the loss of chlorophyll and VC content. • MF sustained ATP, EC, and key enzyme activities for energy metabolism. • Major energy metabolites were maintained at high level by MF. [ABSTRACT FROM AUTHOR]

[Display omitted] • FNA pretreatment can significantly improve the solubilization of organic waste. • pH change within the system can adversely impact the FNA pretreatment performance. • Effective FNA concentration may decrease due to NO 2 – consumption by denitrifiers. • FNA-pretreated organic waste does not always show a higher biogas production in AD. • FNA at 1.0–5.2 mg FNA-N/L effectively controlled H 2 S-odor in the organic wastes. This work investigated the effectiveness of free nitrous acid (FNA) in enhancing organic waste solubilization to improve biogas production in anaerobic digestion (AD). The results indicated that FNA pretreatment can enhance soluble organic content and control H 2 S odor in tested organic wastes, including food waste, sewage sludge, and their combination. However, a significant decrease (>50 %) in FNA concentration was found in the reactors, possibly due to denitrifier-driven NO 2 – consumption. Biochemical methane potential (BMP) tests showed a 25 ± 8 % enhancement in CH 4 production in the reactors fed with mixed substrate pretreated with 2.9 mg FNA-N/L. However, the presence of NO 2 – (325.6–2368.0 mg N/L) in some BMP reactors, due to carryover from FNA pretreatment, adversely affected CH 4 production (>55 %) and prolonged lag time (>4.2 times). These findings are valuable for researchers and practitioners in waste management, offering insights for implementing FNA pretreatment to enhance the biodegradability of organic wastes in AD. [ABSTRACT FROM AUTHOR]

• SI-2 specifically inhibits NLRP3 inflammasome activation in vitro and in vivo. • SI-2 inhibits NLRP3 inflammasome activation in THP-1 cells. • SI-2 blocks the ASC speck formation by interrupting the interaction between NLRP3 and ASC. Aberrant activation of Nod-like receptor family pyrin domain-containing-3 (NLRP3) inflammasome is implicated in a variety of inflammatory diseases. Targeting NLRP3 inflammasome represents a promising therapy to cure such diseases. We and others recently demonstrated that acetylation of NLRP3 promotes the inflammasome activity and also suggested lysine acetyltransferases inhibitors could be a kind of promising agents for treating NLRP3 associated disorders. In this study, by searching for kinds of lysine acetyltransferases inhibitors, we showed that SI-2 hydrochloride (SI-2), a specific inhibitor of lysine acetyltransferase KAT13B (lysine acetyltransferases 13B), specifically blocks NLRP3 inflammasome activation both in mice in vivo and in human cells ex vivo. Intriguingly, SI-2 does not affect the acetylation of NLRP3. Instead, it disrupts the interaction between NLRP3 and adaptor apoptosis-associated speck-like protein containing CARD (ASC), then blocks the formation of ASC speck. Thus, our study identified a specific inhibitor for NLRP3 inflammasome and suggested SI-2 as a potential inhibitory agent for the therapy of NLRP3-driven diseases. [ABSTRACT FROM AUTHOR]

Amylase represents a green and healthy method that can be used to inhibit retrogradation of starch and high starchy foods. In this study, glutinous rice starch is hydrolyzed using α‐amylase or β‐amylase at different dextrose equivalent (DE) values to investigate the effect of enzymatically‐hydrolyzed glutinous rice starch (EGS) on the anti‐retrogradation of rice cakes. The latter's hardness shows that EGS successfully slowed down the retrogradation of rice cakes with this effect being dependent on the type of amylase and DE value. The structure and physicochemical characteristics of different EGS are determined to identify the reasons for their different anti‐retrogradation effects. It is found that with increasing DE values, molecular weight decreased but molecular structural differences increased, with both effects influencing the properties of EGS. Similarly, decreased swelling power and viscosity, and increased solubility affects the texture of rice cakes while decreased retrogradation enthalpy and crystallinity indicates that EGS can retard the retrogradation process. Overall, there are significant differences in structure and physicochemical properties of EGS that are hydrolyzed by α‐amylase or β‐amylase. Since the production of enzymatically‐hydrolyzed starch can be standardized, it is feasible for rice cake and other high starchy foods to become modern industrially‐made convenience foods. [ABSTRACT FROM AUTHOR]

Abstract: Differential thermal analysis (DTA) as a novel approach to monitor retrogradation degree of rice starch was investigated in this study. Our results found that the onset temperature (To), the peak temperature (Tp), and the conclusion temperature (Tc) were slightly reduced for the retrograded starch, while the differential temperature (ΔT) was significantly increased with the increasing of storage time (P ≤0.05). Based on the measurement of the ΔT, retrogradation degree (DR) of rice starch was evaluated, and it was compared with the data collected from the DSC. The result indicated that there was no significant difference in DR obtained from the two analytical methods, although the DR determined from the DTA was slightly higher than that from the DSC. These findings suggest that the DTA as well as the DSC is suitable for the measurement of starch retrogradation. [Copyright &y& Elsevier]

• In vitro bioavailability of Iron, zinc and calcium of koreeb seeds kisra were evaluated. • The phytic acid and oxilic acid contents were reduced due to effect of fermentation time. • The bioavailability of Fe, Zn and Ca were slightly increased in fermented kisra bread. • Fermented Kisra bread showed more ability to enhance the Zn and Ca bioavailability. • Kisra bread samples were found to be poor in iron bioavailability. The effects of different fermentation time (0–72 h) on the composition of the anti-nutrients, phytic acid (PA), oxalic acid (OA) and tannins and on the bioavailability of iron (Fe), zinc (Zn), and calcium (Ca) of kisra bread from Koreeb (Dactyloctenium aegyptium) seeds was studied. The results of the study revealed that PA, OA, and tannins content decreased significantly (P < 0.05) whereas the amount of total Fe, Zn and Ca was increased with the fermentation time. Fifty-four hour fermentation resulted in maximum reduction of PA (26.9%), while 72 h fermentation recorded a maximum reduction of OA and tannins by 80.9 and 46.5%, respectively. The increase in fermentation time decreased the molar ratios of PA/Fe, PA/Zn, PA/Ca and OA/Ca of fermented kisra bread, therefore, fermentation enhanced the bioavailability of minerals (Fe, Zn and Ca). This fermented kisra bread could be a source of easily available minerals for individuals suffering from digestive disorders, as well as used as a functional food in general. [ABSTRACT FROM AUTHOR]

Factors contributing to the quality deterioration of frozen dough encompass yeast inactivation, gluten network structure disruption, starch crystallinity increment, and ice crystal redistribution. Wheat starch, the primary constituent of dough, comprising approximately 75% of the flour mass fraction, acts a pivotal part in the properties of frozen dough and its final products. This review offers a comprehensive perspective on the mechanisms underlying frozen dough degradation, the physicochemical attributes of various wheat starch types, alterations in the structure and functional profiles of wheat starch during freezing, and correlation between changes in these properties and the decline in frozen dough quality. Significant disparities exist between A-Type and B-Type starch granules, including differences in chemical composition, crystallinity, gel formation, gelatinization, and baking properties. Consequently, the particle sizes of wheat starch may exert varying extent of impact on the degradation of frozen dough. [Display omitted] • The deterioration of frozen dough is mainly attributed to freezing concentration. • Frozen cause damage of yeast, gluten, starch and redistribution of water. • A- and B-Type granules are quite different and their ratio affects dough quality. • The physicochemical properties of B-Type granules were more affected by freezing. • The contribution of A-Type granules to whole wheat starch was more obvious. [ABSTRACT FROM AUTHOR]

This experimental study explored the multigenerational and transgenerational effects of cadmium (Cd) exposure during pregnancy on the testicular tissue and spermatogenesis of male offspring rats. CdCl 2 at different doses (0, 0.5, 1, 2 mg/kg/day) were dispensed to pregnant SD rats, thus producing generation F1. Adult females in F1 (PND 56) were mated with untreated fertile males so as to produce generation F2. Likewise, adult females in F2 were mated to produce generation F3. Damages to testicular tissue were observed in all the three generations, with serum testosterone (T) increased in F2 and F3. Notably, the genome-wide DNA methylation level in the testicular tissue of F1 was altered, as was the expression of F1–F3 methyltransferases. In addition, the expression of Creb/Crem pathway, a pathway critical for the metamorphosis from postmeiotic round spermatocytes to spermatozoa, was also remarkably altered in the three generations. In concludion, prenatal Cd exposure might bring multigenerational and transgenerational toxic effects to testes via genome-wide DNA methylation and the regulation of CREB/CREM pathway. Effects of cadmium exposure during pregnancy in the testes of male offspring rats. [Display omitted] • The transgenerational effects of cadmium exposure during pregnancy on offspring spermatogenesis. • Cadmium has a transgenerational disruptive effect on the CREM/CREB signalling pathway, a key transcript in sperm deformation. • Testicular DNA methylation in offspring of cadmium-exposed pregnancies may have multigenerational effects. [ABSTRACT FROM AUTHOR]

The variation of soluble soybean polysaccharides (SSPS) on pasting properties for wheat flour (WF) under acidic conditions was investigated, and its potential mechanisms were studied from the starch molecular structure changes. The SSPS decreased the pasting viscosity and elastic viscosity modulus of WF under acidic conditions and tightened the immobilized water located in the starch paste network. The ratio of 1047/1022 cm−1 and the relative crystallinity in the WF with SSPS under acidic conditions, compared with the WF sample, decreased from 0.6306 to 0.5672 and from 10.40 to 8.92%, respectively. The SSPS addition increased the thermal stability of WF under acidic conditions. This was agreed with the morphological structure characterization detected by scanning electron microscopy (SEM) and confocal laser scanning microscope (CLSM), which exhibited a more uniform structure in the sample of WF added with SSPS under acidic conditions (WF-SSPS-P). This study promoted a better understanding of the SSPS–starch interactions under acidic conditions in WF, which provided a way to enhance the quality of wheat flour-based products. [ABSTRACT FROM AUTHOR]

Photoresponsive surface molecularly imprinted polymers (PSMIPs) with controlled nanoshell thicknesses were synthesized using different amounts of precursor materials to determine the effects of polymer shell layer thickness on the separation and purification of 6‐O‐alpha‐maltosyl‐beta‐cyclodextrin (Mal‐β‐CD). The physicochemical properties and adsorption and desorption capacities of PSMIPs with different shell thicknesses were studied. Interestingly, the uniform thickness of the imprinted polymer shell layer could be adjusted from 10 to 60 nm by varying the amount of polymerization precursors, and the average mesopore diameter of PSMIPs was not significantly affected by shell thickness. However, the removal efficiency and selective capacity of PSMIPs on Mal‐β‐CD were strongly correlated to their shell thickness. The adsorption behavior of PSMIPs on Mal‐β‐CD fitted well with the Langmuir adsorption model and pseudo‐second‐order kinetic model. Based on the obtained results, PSMIPs with a 30‐nm imprinted layer were found to be an excellent adsorbent for Mal‐β‐CD separation, with an adsorption capacity of 18.12 mg/g. They can therefore be used for industrial chromatographic separations of Mal‐β‐CD in the future. Practical Application: This article clearly demonstrated that the shell thickness of core‐shell molecularly imprinted materials affected the degree and rate of cyclodextrin separation. Determining the optimal thickness is of great significance for the material in the separation and purification of cyclodextrin. [ABSTRACT FROM AUTHOR]

The utilization of frozen dough technology presents a compelling solution for prolonging the shelf life of flour products and enhancing production efficiency. This technology has been widely applied and continuously studied. However, the intricate production process of frozen dough introduces a persistent challenge—freezing damage—that impacts different components of frozen dough like starch, gluten protein, yeast, and lipid. This damage leads to a decline in dough quality. This review offers a comprehensive summary of changes occurring in different components in frozen dough from a multiscale perspective, specifically starch, gluten protein, lipid, and yeast. The process improvement methods involving from the main materials to the end products in the actual production process of frozen dough have been discussed. These encompass the selection and optimization of main materials, improvement of yeast freeze tolerance, additives, frozen processes (freezing, storage, and thawing), and dough-making processes. The selection of wheat flour with high gluten strength and the use of composite flour with high dietary fiber can improve the freezing resistance of gluten–starch matrix. The freeze tolerance of yeast can be improved through hybridization, genetic engineering, pretreatment with polycationic peptide (ε-poly- l -lysine), microencapsulation technology, and the addition of anti-freeze agents. In addition to improving the use-effect of different additives, effective methods of obtaining additives and synergistic combinations of multiple additives are in focus. Different frozen doughs need to choose an appropriate freezing rate. The novel physical field-assisted freezing technology has a positive effect on reducing freezing damage. For frozen storage, the subfreezing temperature (−12 °C) is more environmentally friendly and the lower storage temperature is more stable. The innovative microwave thawing has a poor application effect for frozen dough presently. Innovative dough-making processes such as vacuum mixing, heat treatment before dough freezing (part-baked, par-steamed, and preheated dough), and edible coatings are worth exploring. • The quality deterioration mechanism of frozen dough is elucidated with the changes of gluten–starch matrix and other components. • The improvement of the flour and yeast freezing tolerance can improve the quality of frozen dough. • Synergistic combinations of multiple additives can improve the effect of additives. • There is still plenty of room for innovation in frozen dough production such as freezing, storing, thawing and making dough. [ABSTRACT FROM AUTHOR]

An abundance of refractory cellulose is the key limiting factor restricting the resource utilization efficiency of silkworm (Bombyx mori) excrement via composting. Screening for cellulose-degrading bacteria is likely to provide high-quality strains for the safe and rapid decomposition of silkworm excrement. In this study, bacteria capable of degrading cellulose with a high efficiency were isolated from silkworm excrement and the conditions for cellulase production were optimized. The strains were preliminarily screened via sodium carboxymethyl cellulose culture and staining with Congo red, rescreened via a filter paper enzyme activity test, and identified via morphological observation, physiological and biochemical tests, and phylogenetic analysis of the 16S rDNA sequence. Enzyme activity assay was performed using the 3,5-dinitrosalicylic acid method. DC-11, a highly cellulolytic strain, was identified as Bacillus subtilis. The optimum temperature and pH of this strain were 55 °C and 6, respectively, and the filter paper enzyme activity (FPase), endoglucanase activity (CMCase), and exoglucanase activity (CXase) reached 15.40 U/mL, 11.91 U/mL, and 20.61 U/mL. In addition, the cellulose degradation rate of the treatment group treated with DC-11 was 39.57% in the bioaugmentation test, which was significantly higher than that of the control group without DC-11 (10.01%). Strain DC-11 was shown to be an acid-resistant and heat-resistant cellulose-degrading strain, with high cellulase activity. This strain can exert a bioaugmentation effect on cellulose degradation and has the potential for use in preparing microbial inocula that can be applied for the safe and rapid composting of silkworm excrement. [ABSTRACT FROM AUTHOR]

Although n-hexane can induce ovarian damage by inducing ovarian granulosa cell (GC) apoptosis, the mechanism underlying this induction of apoptosis has not been fully elucidated. In this study, rat ovarian GCs were exposed to different concentrations of 2,5-hexanedione (2,5-HD) (the main metabolite of n-hexane) in vitro to observe apoptosis, and the mechanism was further explored via mRNA microarray analysis. Hoechst 33258 staining and flow cytometry suggested that the apoptosis rate of ovarian GC apoptosis was significantly increased in the 2,5-HD-treated group. Subsequently, microarray analysis revealed that a total of 5677 mRNAs were differentially expressed, and further GO and KEGG analyses revealed that the differentially expressed genes were significantly enriched in many signaling pathways, including the Hippo pathway. A total of 7 differentially expressed genes that function upstream of the Hippo signaling pathway (Nf2, Wwc1, Ajuba, Llgl1, Dlg3, Rassf6 and Rassf1) were selected to confirm the microarray results by qRT-PCR, and the expression of these genes did change. Subsequently, the expression of key effector genes (Yap1, Mst1 and Lats1) and target genes (Ctgf and Puma) of the Hippo signaling was measured, and the results suggested that the mRNA and protein levels of Yap1, Mst1, Lats1, and Ctgf were significantly decreased while those of Puma were significantly increased after 2,5-HD treatment. Further CO-IP analysis suggested that the interaction between YAP1 and TEAD was significantly reduced after 2,5-HD treatment, while the interaction between YAP1 and P73 was not affected. In summary, during the 2,5-HD-induced apoptosis of ovarian GCs, the Hippo signaling pathway is inhibited, and downregulation of the pro-proliferation gene Ctgf and upregulated of the pro-apoptosis gene Puma are important. Decreased Ctgf expression was associated with decreased binding of YAP1 to TEAD. However, increased PUMA expression was not associated with YAP1 binding to P73. [ABSTRACT FROM AUTHOR]

The purpose of this study is to evaluate the nutritional, physicochemical, functional and antioxidant properties of koreeb seeds (KS) exposed to fermentation, blanching, roasting, cooking, soaking, and malting treatments. The samples were milled into flour and analyzed for their nutritional, physicochemical, functional and antioxidant properties using standard methods. Fermentation significantly increased the crude protein content and water absorption capacity by 7.32% and 7.77% respectively, as well as reduced the bulk density by 15.5% and improved the lightness of koreeb seeds flour (KSF). Malting treatment alone improved the content of water-soluble vitamins contents (vitamin C and B-vitamins) and increased the lysine content by 4.48% as well. Calcium (Ca), was the dominant mineral in all KSF samples and the roasted sample revealed the highest Ca content. Overall, the results indicated that in comparison with various treatments performed, fermentation of KS could improve the nutritive quality and functional properties of these seeds. • Koreeb (Dactyloctenium aegyptium) seeds were treated using different processing methods. • Fermentation increased protein, water and oil absorption capacities and lightness of koreeb seeds flour. • Vitamin C and B-vitamins contents were increased due to malting process. • Final viscosity, set back and trough viscosity were reduced as result of processing. [ABSTRACT FROM AUTHOR]

Protein-derived components including proteins and peptides are important to human nutrition and health because they are a source of energy and essential nutrients. Moreover, some of them exhibit bioactive properties such as antioxidant, antimicrobial, anticancer, and anti-hypertension activities. However, the poor stability, unpleasant flavor, and difficulty in separating protein-derived components currently limits their application as functional ingredients in many functional foods, supplements, and pharmaceuticals. Cyclodextrins (CDs) can overcome some of the limitations of protein-derived components by forming host-guest inclusion complexes with specific amino acid moieties. The formation, structure, and properties of these complexes can be characterized using various computational and experimental approaches. The properties of host-guest complexes can be modulated by modifying the CDs, which can extend or improve their functionality. Key findings and conclusions : The host-guest properties of CDs can be used to develop detection and separation technologies for protein-derived components. These properties can also be used to encapsulate protein-derived components in CD-based delivery systems, thereby improving their water-dispersibility, stability, flavor profile, and functional attributes. Overall, CDs have great potential for the production, application, and characterization of protein-derived components in functional foods. However, further research is required to evaluate their application in real food products and to establish their safety profiles and efficacy using in vivo methods. [Display omitted] • CDs can form host-guest inclusion complexes with protein-derived components. • CDs can improve the flavor, texture, and bioactivity of protein-based foods. • CDs are effective in recognizing and separating proteins and peptides. • CDs facilitate the development of delivery systems for proteins/peptides. [ABSTRACT FROM AUTHOR]

Summary: We have studied the impact of different concentrations of GOX on corn doughs' processing characteristics and protein structure. The doughs were frozen for different periods, and the quality of their products, like corn tortillas, was studied. The results showed that adding GOX attenuated the adverse effects of ice crystals produced during the freezing period and improved the dough's viscoelasticity and low‐temperature stability. In addition, GOX further enhanced its water‐holding capacity, limited water mobility, and re‐established the dough's secondary structure. Furthermore, the results demonstrated that GOX improved the texture and delayed the staling rate of corn tortillas prepared with fresh and frozen corn dough. We further concluded that 100 mg kg−1 of GOX exhibited the best improvement effect on the corn dough characteristics and quality of the produced tortillas. [ABSTRACT FROM AUTHOR]

Pretreatment technologies make pressed fruit peel more valuable both nutritionally and economically. Robust electrofluidic systems, in particular, can facilitate clean and efficient production of valuable compounds from these byproducts. In this study, a multi-series system was designed with a combination of pipeline flow and induced electric field (IEF), then applied to pretreat citrus peel for enhancing the extraction of essential oils. The essential oil yield increased significantly from 0 V to 1 kV. There was a decrease in fluid impedance during the IEF-pretreatment period owing to the dissolution of cell contents, as well as a slight decrease in essential oil yield as frequency increased. Forty components were identified in the essential oils representing over 97% of the total GC peak areas for both procedures. We also observed significant effect on the essential oil yield between the IEF-pretreatments in different winding direction of the sample coils. High throughput was achieved by arbitrarily increasing the reactors within a compact system. In effect, the IEF-pretreatment is an effective, innovative, and ecologically sustainable technique for intensifying essential oil extraction without necessitating metal electrodes, thus avoids electrode surface corrosion, and heavy metal contamination. [ABSTRACT FROM AUTHOR]

Depolymerization of glutenin macropolymers (GMP) widely exists in the frozen dough with little effort in elucidating its effects on steamed bread quality. To clarify this, GMP was fractionated from wheat flour and reconstituted to yeast and chemical leavened dough (YLD/CLD). Results showed that with supplementary GMP fraction, depolymerization degree was alleviated in frozen dough. The bread quality loss from freezing was partially counteracted along with better preserved GMP content. Both of dough elasticity and gas retention capability were enhanced in GMP-enriched frozen dough. Gassing power in frozen YLD decreased while remained constant in CLD. Addition of GMP did not affect the gassing power, which allowed interpreting the improved bread qualities from the enhanced dough elasticity and gas retention capability. Based on the improved facts of frozen steamed bread dough quality with additional GMP fractions, this study revealed the pivotal role of GMP depolymerization on the frozen steamed bread dough quality. [ABSTRACT FROM AUTHOR]

Summary: This study evaluated the inhibitory effect of alternating magnetic field (MF) on enzymatic browning, physicochemical properties and microbial proliferation of fresh‐cut apples during cold storage. The results showed that after 9‐day storage, the browning index of apple slices increased by 174.07% in the conventional refrigerated group but by only 132.32% in the alternating MF group, the total number of colonies in the alternating MF group was 1.32 log CFU g−1, less than that in the conventional refrigerated samples. The soluble solids and firmness of the MF group were 16.47% and 28.79% higher than those of the control group. The alternating MF significantly inhibited the activities of polyphenol oxidase (PPO) and peroxidase (POD) and exerted a significant effect on the tertiary structure of enzymes. Except for maintaining the good sensory quality, the MF also suppressed the growth of microorganisms in fresh‐cut apples and extended their shelf life by at least 2 days. [ABSTRACT FROM AUTHOR]

Background Gluten proteins are considered as quality determinants in cereal-based food product by forming the backbone structure of dough. Freezing technique has largely expanded the dough shelf life and brought revolutionary development to the bakery industry. However, deterioration of gluten network in frozen dough is one of the major factors leading to the quality loss of bakery products. During the manufacturing process of frozen dough, hydration with optimum mixing is the first and critical step to manage the control dough quality, followed by the freezing and frozen storage to achieve the long time storage of dough, which determines the final dough quality. Scope and approach Series of physicochemical alterations in gluten proteins occur upon the dough formation and frozen storage. Understanding these fundamental changes is important for the research community to propose more rational implementation of specific improvement principals for frozen dough. In this review, the physicochemical alterations of wheat gluten proteins are investigated from the perspectives of gluten and its component glutenin and gliadin. Key findings and conclusions A more structure-ordered, homogeneous and elastic gluten network is formed at the optimum mixing stage as a consequence of glutenin and gliadin interactions. Comparative studies in different model systems demonstrate that further frozen storage exerts detrimental effects on gluten proteins in diverse ways from both gluten proteins-water interactions and structure-functionality perspectives. [ABSTRACT FROM AUTHOR]

Antioxidant and cryoprotective effects of Amur sturgeon skin gelatin hydrolysates prepared using different commercial proteases in unwashed fish mince were investigated. Gelatin hydrolysates prepared using either Alcalase or Flavourzyme, were effective in preventing lipid oxidation as evidenced by the lower thiobarbituric acid-reactive substances formation. Gelatin hydrolysates were able to retard protein oxidation as indicated by the retarded protein carbonyl formation and lower loss in sulfhydryl content. In the presence of gelatin hydrolysates, unwashed mince had higher transition temperature of myosin and higher enthalpy of myosin and actin as determined by differential scanning calorimetry. Based on low field proton nuclear magnetic resonance analysis, gelatin hydrolysates prevented the displacement of water molecules between the different compartments, thus stabilizing the water associated with myofibrils in unwashed mince induced by repeated freeze–thawing. Oligopeptides in gelatin hydrolysates more likely contributed to the cryoprotective effect. Thus, gelatin hydrolysate could act as both antioxidant and cryoprotectant in unwashed fish mince. [ABSTRACT FROM AUTHOR]

The continuous-flow pasteurization apparatus was presented, and the electric field within orange juice was produced via an oscillating magnetic field at 50 kHz, causing the volumetric heating of the juice with initial conductivity of 6.85 mS/cm and 8.76 mS/cm. The process principle, especially numerical relationships between excitation voltage, magnetic field, induced electric field (IEF), induced current density, and temperature profile were elaborated. When applying a rectangular wave of the voltage at 50–1000 V, the waveforms of the magnetic field and IEF in the juice were sine-like and sawtooth waves, respectively. Through electromagnetic simulation, the model was established, which indicated the indirect heating of orange juice via oscillating magnetic field was feasible. As the magnetic field increased, the outlet temperature and induced current density in the juice was improved. Notably, the 4–5 logs CFU/ml inactivation effects on aerobic bacteria, yeast and mold in orange juice could be achieved at 65 °C for 60 s after the treatment. • Engineering characteristics of induced electric field technology was elaborated. • Electromagnetic simulation model was conduced to verify its thermal effect. • Waveform of magnetic field and induced electric field was investigated. • Difference between experimental and predicted temperature was not significant. • Inactivation effects on aerobic bacteria, yeast and mold was achieved. [ABSTRACT FROM AUTHOR]

Background: Previous studies have found that coronary artery calcification is closely associated with the occurrence of major adverse cardiac events (MACE). This study aimed to investigate the characteristics and clinical outcomes of different calcified plaques in patients with acute coronary syndrome (ACS) by using optical coherence tomography (OCT). Methods: 258 ACS patients with calcified culprit plaques who underwent OCT-guided stent implantation were enrolled. They were divided into three subtypes based on the calcified plaque morphology, including eruptive calcified nodules, calcified protrusion, and superficial calcific sheet. Results: Compared with superficial calcific sheet and calcified protrusion, eruptive calcified nodules had the greatest calcium burden and a higher rate of stent edge dissection (p < 0.001) and incomplete stent apposition (p < 0.001). In a median follow-up period of 2 years, 39 (15.1%) patients experienced MACE (a composite event of cardiac death, target-vessel myocardial infarction, ischemia-driven revascularization), with a significantly higher incidence in the eruptive calcified nodules group (32.1% vs. 10.1% vs. 13.0%, p = 0.001). A multivariate Cox analysis demonstrated that the eruptive calcified nodules (hazard ratio 3.14; 95% confidence interval, 1.64–6.02; p = 0.001) were an independent predictor of MACE. Conclusions: MACE occurred more frequently in ACS patients with eruptive calcified nodules, and the eruptive calcified nodules were an independent predictor of MACE. [ABSTRACT FROM AUTHOR]

The effects of starch and gluten on the physicochemical properties of frozen dough were studied using reconstituted flour. The profiles of frozen dough were studied by Mixolab, rheometer, scanning electron microscopy (SEM), confocal laser scanning microscopy (CLSM), differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy (FTIR). Results revealed that starch, rather than gluten, played a decisive role in mixing properties. The breakdown and aggregation of the gluten network structure as well as the formation of β-turns and β-sheets in the frozen dough would be aggravated by the freezing of wheat starch. Smaller wheat starch granules (B-Type granules) affected the secondary structure of gluten network more than larger granules (A-Type granules), resulting in greater rheological property changes. The viscoelastic properties and freezable water content of frozen dough were more influenced by the freezing of gluten. [Display omitted] • Starch had more impact on mixing characteristics than gluten in frozen dough. • Frozen wheat starch would aggravate the disintegration and aggregation of gluten. • B-Type granules affected the secondary structure of gluten more than A-Type granules. • Gluten played a more important role in the viscoelastic properties of frozen dough. [ABSTRACT FROM AUTHOR]

The magnetic field‐assisted freezing (MFAF) has been identified as an emerging physical method used for food preservation, characterised by its high penetrability in food materials. However, effects of magnetic fields in different dimensions on food freezing process and its products quality have not been previously compared. Thus, the alternating magnetic fields (4 mT and 50 Hz) were applied in different directions and its impact on the physiochemical properties of frozen avocado puree during the storage were investigated. In comparison with the conventional freezing process, the application of MFAF could reduce the weight loss and soluble solids rise. The transformation between different types of water and their corresponding redistribution were also limited under MFAF. The decrease of total polyphenol content with extended storage time was reduced due to the inhibitory effect of MFAF on the polyphenol oxidase activity. In general, the MFAF of avocado purees presented better texture characteristics and higher sensory qualities than the controls. The more directions the magnetic field was applied, the better it performed in maintaining the quality of avocado puree. This study provides a reference for the application of the MFAF on food cryopreservation. [ABSTRACT FROM AUTHOR]

Highlights: [•] Dextranase has immobilized onto Ca-alginate beads using a novel US/HHP method. [•] The US/HHP method improved the enzyme catalytic at all the reaction conditions studied. [•] The US/HHP immobilized enzyme exhibited a higher recyclability and thermostability. [Copyright &y& Elsevier]

This study explored the effect of constant-current pulsed electric field thawing (CC-T) on the proteins and water-holding capacity of pork. Fresh meat (FM), and frozen meat after constant-voltage thawing (CV-T), air thawing (AT) and water immersion thawing (WT) were considered as controls. The results indicated that CC-T had a higher thawing rate than conventional thawing during ice-crystal melting stage (−5 to −1 °C). It also showed a lower water migration and thawing loss, maintaining pH and shear force closer to FM. Meanwhile, CC-T decreased myoglobin oxidation, resulting in a favorable surface color. The results of protein solubility, differential scanning calorimetry, total sulfhydryl, carbonyl and surface hydrophobicity demonstrated that CC-T reduced myofibrillar protein oxidative denaturation by suppressing the formation of disulfide and carbonyl bonds, thus enhancing solubility and thermal stability. Additionally, microstructural observation found that CC-T maintained a relatively intact muscle fiber structure by reducing muscle damage and myosin filament denaturation. [Display omitted] • CC-T reduced the conversion of immobilized water to free water in the meat. • CC-T resulted in higher protein solubility and thermal stability than AT and WT. • CC-T had a lower degree of myofibrillar protein oxidation compared to AT and WT. • CC-T resulted in less muscle tissue damage, making the fiber structure more complete. [ABSTRACT FROM AUTHOR]

As an emerging physical technology, magnetic fields have been used to improve the quality of frozen and refrigerated foods. This study compared the effect of applying a static magnetic field (2 mT) at different stages of freezing and storage on the quality of frozen dough. Results suggested that the magnetic field significantly impacted frozen dough quality. It not only prevented the formation of ice crystals during the pre-freezing stage but also inhibited ice crystal growth during the following frozen storage. This effect helped to maintain the integrity of gluten proteins and their adhesion to starch granules by preventing the breakage of disulfide bonds and the depolymerization of gluten macromolecules. It was also observed that yeast inactivation and glutathione release were reduced, resulting in improved air retention and air production capacity of the dough. This, in turn, led to a more appealing volume and texture quality of the finished bread. • Magnetic field (MF) improved volume and texture quality of frozen wheat dough. • MF inhibited ice crystal formation and growth during pre-freezing and frozen storage. • MF prevented disulfide bond breakage and gluten macromolecule depolymerization. • Yeast inactivation and glutathione release were reduced under MF. [ABSTRACT FROM AUTHOR]

In this study, the effectiveness for induced electric field-assisted alkali pretreatment (IEF-AAP) of wheat straw (WS) was evaluated and compared with hydrothermal assisted alkali pretreatment (HT-AAP). The influence of IEF-AAP and HT-AAP on enzymatic hydrolysis of WS based on physico-chemical changes were investigated. The maximum lignin and hemicellulose removal of residual WS after IEF-AAP were 78.9 % and 70.0 %, remarkably higher than that of HT-AAP (74.4 % and 60.6 %), which can be explained by the electrical effect. The optimized IEF-AAP conditions were alkali concentration 1.5 %, temperature 80 °C and duration 3 h. Under optimized conditions, the enzymatic efficiency of WS after IEF-AAP was 79.7 %, while that after HT-AAP was 74.9 %. The surface morphology, functional groups, porosity characteristics, crystallization as well as thermal stability of residual WS after IEF-AAP and HT-AAP were analyzed. It was found that electrothermal pretreatment had more pronounced effect on the physicochemical properties of WS, mainly manifested as complex morphological structure and pore properties. There was no obvious difference between the lignin prepared by the two processes. Induced electric field, as a novel electrotechnology, has shown potential in the pretreatment of lignocellulose. It also provides an idea for the development of new preprocessing strategies. [Display omitted] • Efficient delignification of WS by IEF-AAP is confirmed via magnetoelectric effect. • Lignin and hemicellulose removal of WS after IEF-AAP are 78.9 % and 70.0 %. • The enzymatic efficiency of WS after IEF-AAP is 79.7 % under optimal conditions. • There is no obvious difference between the lignin prepared by IEF-AAP and HT-AAP. [ABSTRACT FROM AUTHOR]

Abstract: Chinese rice wine, produced by simultaneous saccharification and fermentation (SSF), has an uneconomic, time-consuming and environment-unfriendly pretreatment. In this study, an enzymatic extrusion pretreatment was applied to manufacture Chinese rice wine. Response surface methodology (RSM) was used to investigate the effect of process parameters namely barrel temperature (BT), moisture content (MC), and α-amylase concentration (AC) on the alcoholic degree of rice wine. Statistical analyses revealed that the experimental data were adequately fitted into the second-order polynomial model with a high coefficient of determination (R 2) of 0.97. It also showed that MC had the most significant effect on the alcoholic degree among the three parameters. Starch molecular weight distribution data indicated that the alcoholic degree was closely related to the oligosaccharides forming during enzymatic extrusion. Total of amino acids (AA) in the extrusion-processed wine was 41% higher than that in the traditional one. These results suggest that the enzymatic extrusion pretreatment, instead of the traditional one, is feasible for Chinese rice wine production. [Copyright &y& Elsevier]

Non-culprit plaque progression is associated with recurrent cardiac ischemic events and worse clinical outcomes. Given that atherosclerosis is a systemic disease, the pancoronary characteristics of patients with rapid plaque progression are unknown. This study aims to identify pancoronary plaque features in patients with ST-segment elevation myocardial infarction (STEMI) with and without rapid plaque progression, focused on the patient level. From January 2017 to July 2019, 291 patients underwent 3-vessel optical coherence tomography imaging at the time of the primary procedure and a follow-up angiography interval of 12 months. The final analysis included 237 patients. Overall, 308 non-culprit lesions were found in 78 STEMI patients with rapid plaque progression, and 465 non-culprit plaques were found in 159 STEMI patients without rapid plaque progression. These patients had a higher pancoronary vulnerability (CLIMA-defined high-risk plaque: 47.4% vs. 33.3%; non-culprit plaque rupture: 25.6% vs. 14.5%) and a significantly higher prevalence of other vulnerable plaque characteristics (i.e., lipid-rich plaque, cholesterol crystal, microchannels, calcification, spotty calcification, and thrombus) at baseline versus those without rapid plaque progression. Lesions with rapid progression were highly distributed at the LAD, tending to be near the bifurcation. In multivariate analysis, age ≥ 65 years was an independent predictor of subsequent rapid lesion progression at the patient level, whereas microchannel, spotty calcification, and cholesterol crystal were independent predictors for STEMI patients ≥65 years old. STEMI patients with subsequent rapid plaque progression had higher pancoronary vulnerability and commonly presented vulnerable plaque morphology. Aging was the only predictor of subsequent rapid plaque progression. Overview of the current study as a structured abstract in the graphical abstract, demonstrating STEMI patients with rapid plaque progression have a unique pancoronary picture. Stone et al. (2011) [ 1 ] The STEMI patients who experienced rapid plaque progression had more vulnerable plaque characteristics, higher pancoronary vulnerability (CLIMA-defined high-risk plaques and non-culprit plaque ruptures), and unique focal geometry (LAD and nearby bifurcation). Tomaniak et al. (2020) [ 2 ] Lesion with rapid plaque progression is more likely distributed at the LAD and near bifurcations. Jang (2017) [ 3 ] Age ≥ 65 years old was the single predictor of patients with progression, while the microchannel, cholesterol crystal, and spotty calcification were risk factors for STEMI patients aged ≥65 years old. Our results revealed aging to be an important factor for patients with rapid plaque progression, suggesting the need for tailored secondary preventive therapy for older STEMI patients, especially those with microchannel, cholesterol crystals, and spotty calcifications. CAG = coronary angiography; LAD = left anterior descending artery; MLD = minimum lumen diameter; PR = plaque rupture; STEMI = ST-segment elevation myocardial infarction. [Display omitted] • STEMI patients with rapid plaque progression had higher pancoronary vulnerability at baseline. • Microchannel, cholesterol crystal, and spotty calcification can predict rapid plaque progression in older patients. • Tailored secondary preventive therapy was necessary in older STEMI patients. [ABSTRACT FROM AUTHOR]