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Objective: Observational studies have shown that visceral adipose tissue (VAT) can increase the risk of nonalcoholic fatty liver disease (NAFLD). However, the causality of this association remains unclear. Therefore, this study aimed to explore the causal association between VAT and NAFLD. Design: We obtained single‐nucleotide polymorphisms strongly associated with VAT (n = 325,153) from large‐scale genome‐wide association studies. Summary‐level data for NAFLD (2275 cases and 375,002 controls) was available from the FinnGen consortium. We applied two‐sample Mendelian randomization (MR) to determine the causal association between VAT and NAFLD. The random‐effects inverse‐variance weighted (IVW) method was used as the main MR approach, with alternate methods including the weighted median (WM) approach and MR‐Egger regression. In addition, we conducted sensitivity analyses to assess the robustness of MR analyses. Results: Genetically predicted higher VAT mass is causally associated with a higher risk of NAFLD. The three analysis results of MR were as follows: IVW (β = 0.665, odds ratio [OR] = 1.944, 95% confidence interval [CI] = 1.482–2.550, p = 1.58e−06], WM (β = 0.615, OR = 1.849, 95% CI = 1.272–2.689, p = 1.29e−03), and MR‐Egger (β = 1.250, OR = 3.490, 95% CI = 1.522–7.998, p = 3.52e−03). In the sensitivity analysis, the data showed heterogeneity (p < 0.05) but no pleiotropy (p = 0.145). Conclusion: This study provided genetic evidence that higher VAT mass causally associated with a higher risk of NAFLD. The amount of VAT could be reduced using a therapeutic strategy for managing NAFLD. [ABSTRACT FROM AUTHOR]

Despite extensive exploration of asthma, the mechanism of asthma has not been fully elucidated. Cough variant asthma (CVA) is considered as precursor to classical asthma (CA). Comparative study between CA and CVA may be helpful in further understanding the pathogenesis of asthma. Peripheral blood mononuclear cells (PBMCs) were isolated from CVA, CA and healthy adults. Each group consisted of five cases. Total RNA was extracted from the PBMCs. Agilent 4 × 44 K human genome oligo microarray was used to detect whole genome expression. Allogeneic clustering, Gene Ontology and KEGG analysis were performed to investigate differentially expressed genes (DEGs). Then, ten candidate genes were screened and verified by real-time PCR. Gene expressions were significantly different among the three groups, with 202 DEGs between the CA and the CVA groups. The Gene Ontology analysis suggested that the DEGs were significantly enriched in 'histone H4-K20 demethylation' and 'antigen processing and presentation of endogenous antigens'. HDC, EGR1, DEFA4, LTF, G0S2, IL4, TFF3, CTSG, FCER1A and CAMP were selected as candidate genes. However, the results of real-time PCR showed that the expression levels of FCER1A, IL4 and HDC in the cough variant asthma group were significantly different from those in the other two groups (p < 0.05). The pathogenesis of CVA and CA may be related to genes such as FCER1A, HDC and IL4. Further studies incorporating a larger sample size should be conducted to find more candidate genes and mechanisms. [ABSTRACT FROM AUTHOR]

In order to realize the remote monitoring of robots, a remote monitoring platform for industrial robots is designed based on the browser/server (B/S) architecture. Through this platform, users can check the real-time running parameters and running status of robots in any place with network. The Industrial Internet of Things scheme of remote platform system is proposed to adopt three-layer structure: on-site "perception layer," information "transmission layer," and remote data service center. The data acquisition controller of the whole system and the core part of the sensor layer is designed. The data acquisition controller adopts the embedded platform design, which can be directly connected with the control cabinet of the industrial robot to read the running status of the robot in real time, monitor the alarm and warning data, and it is transmitted to the local server and remote service center in the first time. At the same time, the robot can receive the control command of the server for remote debugging and fault maintenance. Aiming at the data model of industrial machinery parts, a fault prediction method based on BP neural network algorithm is proposed. According to the needs of the target algorithm and the analysis of the measurement results, an attempt is made to obtain a more feasible fault diagnosis and early warning method. Through the remote monitoring system, fault early warning and corresponding troubleshooting methods are realized. [ABSTRACT FROM AUTHOR]

Previous observational studies have established a correlation between visceral adipose tissue (VAT) and diabetic nephropathy (DN). However, the causality of this association remains unclear. Therefore, the aim of this study was to investigate the causal association between VAT and DN by employing two-sample Mendelian randomization (MR) methods. The primary MR approach employed was the random-effects inverse-variance weighted (IVW) method. Additionally, we employed alternative methods, including the weighted median (WM) approach, MR-Egger regression, and Mendelian randomization pleiotropy residual sum and outlier (MR-PRESSO). Sensitivity analyses were conducted to evaluate the robustness of the MR analyses. Genetically predicted higher VAT mass was causally associated with a higher risk of DN. The results of the MR analyses were as follows: IVW(Beta = 0.948, odds ratio (OR) = 2.581, 95 % confidence interval (CI) = 2.100–3.173, p = 1.980e-19), WM (Beta = 1.126, OR = 3.082, 95 % CI = 2.278–4.171, p = 2.997e-13), MR–Egger (Beta = 1.315, OR = 3.724, 95 % CI = 1.981–6.998, p = 6.446e-05), and MR-PRESSO (Beta = 0.914, OR = 2.493, 95 % CI = 2.292–2.695, p = 3.121e-16). No pleiotropy was detected (p = 0.230). This study provided genetic evidence that higher VAT mass was causally associated with a higher risk of DN. [ABSTRACT FROM AUTHOR]

With the rapid development of the information age, the development of industrial robots is also advancing by leaps and bounds. In the scenes of automobile, medicine, aerospace, and public service, we have fully enjoyed the convenience brought by industrial robots. However, with the continuous development of industrial robot-related concepts and technologies, human-computer interaction and cooperation have become the development trend of industrial robot. In this paper, the human-machine cooperation and path optimization of industrial robot in a complex road environment are studied and analyzed. At the theoretical modeling level, firstly, the industrial robot is modeled and obstacle avoidance is analyzed based on the kinematics of industrial robot; thus, an efficient and concise collision detection model of industrial robot is proposed. At the algorithm level, in view of the complex road conditions faced by industrial robots, this paper will study and analyze the obstacle avoidance strategy of human-computer cooperation and real-time path optimization algorithm of industrial robots. Based on the virtual target point algorithm, this paper further improves the problem that the goal of the traditional path planning algorithm cannot be fully covered, so as to propose the corresponding improved path planning algorithm of industrial robots. In the experimental part, based on the existing industrial robot system, the human-machine cooperation and path planning system proposed in this paper are designed. The experimental results show that the algorithm proposed in this paper improves the accuracy of obstacle avoidance by about 10 points and the corresponding convergence speed by about 5% compared with the traditional algorithm and the experimental effect is remarkable. [ABSTRACT FROM AUTHOR]

Graphical abstract Highlights • The RC fiber improved the water holding capacity and texture of MP gels. • The RC fiber enhanced the viscoelasticity of MP gels. • RC fiber facilitated the unfolding of α-helices and promoted the β-sheet. • The RC fiber filled in the gel network and provided a more uniform structure. Abstract The study investigated the role of regenerated cellulose (RC) fiber (0, 5 g, 10 g, 15 g and 20 g/100 g) on water holding capacity (WHC), texture, dynamic rheological, secondary structures and microstructure of myofibrillar protein (MP) gels. It was found that the gel WHC and texture properties were enhanced with increased RC fiber. The rheological results indicated that RC fiber did not destroy the normal cross-link of MP, but enhanced the viscoelasticity. The microstructure images proved that RC fiber was filled in the gel network leading to uniform and compact gel structure. Moreover, the pores of water channels became smaller or disappear. The Raman spectroscopy results exhibited that RC fiber facilitated the unfolding of α-helices and promoted the β-sheet of MP during heating leading to a compact and aggregated network. Consequently, the RC fiber is effective in improving the MP gel functional quality. [ABSTRACT FROM AUTHOR]

Aberrantly expressed microRNAs (miRs) are implicated in the regulation of osteosarcoma (OS) onset and development. Therefore, key miRs in OS must be identified to develop promising and effective therapeutic targets for patients with OS. In the present study, reverse transcription-quantitative polymerase chain reaction analysis revealed that miR-376a-3p expression was downregulated in OS tissues and cell lines. Additionally, decreased miR-376a expression was associated with tumor size and lymph node infiltration. Restoration of miR-376a expression reduced cell proliferation and invasion of OS. Furthermore, special AT-rich sequence-binding protein 1 (SATB1) was identified as a direct target gene of miR-376a in OS cells. Furthermore, SATB1 was overexpressed in OS tissues and SATB1 overexpression was inversely correlated with the expression level of miR-376a. In addition, ectopic SATB1 expression counteracted the inhibitory effects of miR-376a overexpression on the proliferation and invasion of OS cells. All these results identified that reduced miR-376a expression may be implicated in the mechanism underlying OS progression, suggesting that the miR-376a/SATB1 axis may be a promising novel target for potential therapeutic methods for the effective treatment of patients with OS. [ABSTRACT FROM AUTHOR]

Porcine trapezius , longissimus dorsi and biceps femoris muscles have been shown to contain different types of muscle fibers. Little is known about the differences in digestibility among cooked pork cuts. In this study, we compared the protein losses of porcine trapezius , longissimus dorsi and biceps femoris muscles under in vitro digestion conditions. Meat samples were cooked in 72 °C water bath to center temperature of 70 °C. Then meat samples were homogenized and incubated with pepsin alone or followed by trypsin. The in vitro protein losses and particle size were measured. The pepsin and trypsin digestion products were separated and identified by SDS-PAGE and Nano LC-LTQ-Orbitrap XL MS/MS. The results indicated that longissimus dorsi muscle had the highest losses under both pepsin and trypsin treatments ( P < 0.05). In untreated samples, biceps femoris muscle showed the greatest particle size ( P < 0.05), but enzymatic treatment decreased particles to the similar size for all the three muscles ( P > 0.05). Proteome analysis indicated that biceps femoris muscle had the highest susceptibility to digestion. Interaction analysis reveals that differential proteins mainly are related to glycolysis and muscle contraction. And thus fiber types could be the key factor to cause the differences in protein composition and their susceptibility to digestion. [ABSTRACT FROM AUTHOR]

The independent and highly heterozygous single nucleotide polymorphisms (SNPs) have been shown suitable for meat traceability. The microRNAs (miRNAs) that were differently expressed among regions could be used for meat origin traceability. In the present study, ten SNPs from 148 Chinese beef cattle were screened by HRM. The results showed that these SNPs were all suitable for beef traceability with the probability error rate of .308‰. These cattle could not be clustered into different regions based on the SNP genotyping, which indicated that the SNPs assay was suitable for individual traceability. High throughput sequencing revealed that 16 miRNAs were up-regulated expression and 18 miRNAs were down-regulated expression in JL group (eastern part) compared to XJ group (western part). RT-PCR confirmed that bta-miR-2284ab and bta-miR-486 were differently expressed in Jilin and Xinjiang samples. Thus, the two miRNAs could be used as biomarkers for origin traceability. Practical applications To solve meat safety problems, meat traceability is extremely important. SNPs-based technology can trace animal individuals and miRNAs-based technology can do origin traceability. Once suitable primers could be designed for a sufficient number of SNP loci, these primers could be loaded on an array, and then traceability could be realized by HRM. We identified the miRNAs that were differently expressed among regions and beef origin traceability could be realized by analyzing them using RT-PCR. All the detection methods are rapidly and cost-effectively. A combination of SNPs- and miRNAs-based technologies can implement traceability management of beef cattle. [ABSTRACT FROM AUTHOR]

A rapid increase in the economy, population, industrialization, and urbanization of Asian countries has driven the fast development of their meat industries over recent decades. This consistent increase in meat production and consumption in Asia has been the major cause for the development of the global meat industry. Meat production methods and consumption are very diverse across different regions and countries in Asia, and thus, it is impossible to cover the technological demands of all Asian countries in this review. Here, we have mainly highlighted the differences in meat production methods and consumption in Asia during recent decades and the meat technology demands of three east Asian countries, namely China, Korea, and Japan, and one south Asian country, India. A brief introduction of the meat industry, in particular the production and consumption trend in these countries, is provided in this article. The technology demands for fresh and processed meat products are then reviewed. [ABSTRACT FROM AUTHOR]

The history of traceability reveals that nomadic herders as early as 1000 BCE marked livestock with irons and ear incisions in order to protect against thefts. Nowadays, we build traceability systems to document the origin of foods, and in order to ensure safer foods when tracking and recalling products. A holistic traceability system includes, as a minimum, identification elements, databases and an information flow. The animal identification elements refers to body marks, ear tags, Radio-Frequency Identification (RFID) tags, retina image recognition, or DNA fingerprinting. The product identification refers to barcodes (EAN UCC, PLU, and GS1), 2D barcodes (QR, VC, and DM) and RFID or Electronic Product Code (EPC). The present review describes existing and upcoming traceability technologies for farm animals and their products, to update the common methods for information collection and data inquiry, with the view to expound traceability policies and regulations between developed and developing countries. The benefits of the new technologies and their practical limitations are also discussed. [ABSTRACT FROM AUTHOR]

Sheet-crack – primarily filled with chalcedony, quartz and calcite – is a type of significant sedimentary structure in almost all documented cap carbonates in platform-to-slope settings, which sharply overlie the global Marinoan (∼635 Ma) glacial tillite. The Jiulongwan section, located in the Yangtze Gorges areas, South China, is significant for the first discovery of extremely 13 C-depleted (δ 13 C down to −41‰) calcite cements in sheet-crack structure (Jiang et al., 2003a), which provides direct evidence for the methane seep hypothesis (Kennedy et al., 2001). Focusing on the calcite cements in the same section, Bristow et al. (2011) proposed a hydrothermal origin based on high temperatures (378 °C) determined by carbonate clumped isotope thermometry (CCIT). In this study, we provide evidence for the hydrothermal model using fluid inclusion technology (FIT) to quartz cements in the Jiulongwan section. The widespread sheet-crack structures in South China have uniform mineral paragenetic assemblages, which apparently reflect three stages of a hydrothermal fluid activity, including dolomitization at the early stage, silicification comprising chalcedony and quartz at the middle stage, and calcitization characterized by carbonaceous calcite filling preexisting voids at the late stage. Primary aqueous fluid inclusions from quartz crystals have homogenization temperatures of approximately 160–220 °C (mean, 192 °C, n = 31), while the salinity histogram contains two peaks at low salinity (6.3–8.3 wt.% NaCl equiv.) and high salinity (18.0–20.8 wt.% NaCl equiv.), reflecting precipitation caused by mixing of high- and low-salinity fluids. A modified and detailed hydrothermal model is proposed indicating that the sheet-crack structure resulted from successive thermal fluid activity after karstic dissolution due to postglacial isostatic rebound. This model is compatible with the unified sequence of glacio-eustatic events after the termination of Marinoan glaciation (Zhou et al., 2010) and the temperature results determined by CCIT (Bristow et al., 2011). [ABSTRACT FROM AUTHOR]

To produce the high quality products and improve the stability of Jinhua hams, the activities of cathepsins and their correlation with processing parameters were explored. The effect of heat treatment on the structure of cathepsin B, together with potential of hydrogen and NaCl concentration, were investigated. At 45 °C, the activity of cathepsin B was maximum and it decreased rapidly at high temperature. The decrease on sulfhydryl group content indicated that the enzyme activity varied due to the breaking of disulfide bond in molecule. Infrared spectroscopy indicated that the secondary structure of cathepsin B had altered. Meanwhile, the root mean squared deviation and the root mean square fluctuation curves reflected that the cathepsin B vitality was in a decline under high temperature. In addition, in the presence of 0.6 mol ⋅ L−1 NaCl, lots of conformational changes were evidenced. Under acidic conditions (pH = 6), there were more formed hydrogen bonds, and the hydrogen bonding interactions became stronger. Simulation results contributed to providing an important theoretical basis for understanding the roles of processing parameters on the quality control of Jinhua ham. • Cathepsin structure determines its function, replacing the potential enzyme activity. • Structural maps of cathepsin B in different conditions are visualized. • Explain the mechanism of optimum temperature, pH and NaCl inhibiting enzyme activity. [ABSTRACT FROM AUTHOR]

Texture profile analysis has been shown as an effective method for evaluating the quality of meats under different modes. The most common texture profile analysis mode, the two-bite test, is widely used to simulate chewing; however, the consistency is not always satisfactory. In the present study, another test mode (stress-relaxation test) was applied and the data were fitted to Gaussian function using 12 coefficients. A series of indices (X1: theX-value of the point had greatest curvature of the fitted curve;X2: thex-value of the point that the tangential slope of the fitted curve was –0.01;X2-X1:X2minus X1;Y2: they-value of the point that the tangential slope of the fitted curve was –0.01) was chosen from the fitted curve to estimate the texture in the stress-relaxation test, and the coefficient of variation of the indices of the two methods was also evaluated. In general, the new method showed improved consistency that may be suitable for evaluation of meat texture. [ABSTRACT FROM PUBLISHER]

Current low-carbon city initiatives were evaluated using the DPSIR (Driving forces-Pressures-State-Impacts-Responses) causal-effect framework for investigating interactions between environmental issues and human activities. For effective management towards achieving a low-carbon city, integrating the pressure-based, driver-oriented DPSIR approach could help decision makers examine whether greenhouse gas (GHG) reduction approaches deal with the root causes of GHG emissions and work towards low-carbon city development goals. The DPSIR framework was used on 36 global cities to analyse the socio-economic dynamics of GHG emissions and their pressures on the environment, the state of the environment, related climate change impacts and responses from society. The results indicated that numerous cities have awareness of low-carbon plans and that most of these plans are pressure-based and driver-oriented. Most city plans recognise energy, transportation and building as the main driving forces for GHG emissions, which cause environmental pressures, and highlight technical responses to reduce GHG emissions pressures from these root causes. In addition, most plans recognise institutional and cognitional responses to low-carbon city development, such as: policies and legislation; departmental planning and cooperation; measuring, monitoring and reporting performance; capital investment; community education and outreach; and stakeholder involvement. [ABSTRACT FROM AUTHOR]

Ti/TiB 2 multilayers with various modulation ratios were prepared by magnetron sputtering on biomedical titanium alloy Ti6Al4V. The tribological properties of the multilayers sliding against ultra-high molecular weight polyethylene under lubrication with Hank׳s solution were also investigated. The results demonstrated that the tribological properties strongly depended on the modulation ratios of multilayers. The coefficient of friction of multilayers with a modulation ratio of 1:5 was 0.1, a reduction by 28.6%; the wear volume loss of UHMWPE decreased by almost one order of magnitude compared to that of Ti6Al4V alloy, exhibiting excellent anti-friction and anti-wear properties. The oxidation wear of Ti6Al4V alloy could be restrained effectively and converted to abrasion wear and/or adhesive wear by the laminate structures in the multilayers, suggesting that this material may serve as a potential candidate for the surface modification of artificial joints. [ABSTRACT FROM AUTHOR]

• A karstic surface atop basal Ediacaran Doushantuo cap dolostone in South China. • Abundant speleothems in sheet-cavities of Doushantuo cap dolostone in South China. • An active soil-microbial ecosystem facilitated Ediacaran speleothem formation. Cryogenian snowball Earth glaciations may have had disastrous impacts on the biosphere, particularly the terrestrial ecosystem. However, how the terrestrial ecosystem responded to and recovered from these glaciations remains poorly understood. Speleothems offer important insights into terrestrial life because their formation is critically dependent on soil CO 2 derived from microbial respiration. Here we report the wide distribution of miniature paleo-speleothems from the ∼ 635 Ma Doushantuo cap dolostone in South China and assess their implications for the recovery of terrestrial life after the terminal Cryogenian Marinoan glaciation. The ∼ 3-m-thick cap dolostone was deposited during the initial transgression following deglaciation but subsequently experienced subaerial exposure due to post-glacial rebound, which resulted in the development of extensive sheet-cavities in the cap dolostone and a widespread karstic surface atop the cap dolostone. The sheet-cavities were filled with multiple generations of minerals, including isopachous dolomite interpreted to have formed in the phreatic zone, speleothems consisting of fibrous calcite interpreted to have formed in the vadose zone, as well as later phases (i.e., isopachous radial chalcedony, crystalline quartz, and blocky calcite). The Doushantuo speleothems are millimeter-to-centimeter in size and include gravitational speleothems (stalactites and stalagmites) and non-gravitational speleothems (helictites, moonmilk, botryoids, and flat crusts). Some of them were secondarily silicified by hydrothermal fluids before a renewed transgression in which ∼ 632 Ma shales overlying the cap dolostone were deposited. The wide distribution of Doushantuo speleothems and the preservation of microfossils in these speleothems indicate the presence of an active soil-microbial ecosystem in the earliest Ediacaran Period and the rapid recovery of terrestrial life after the Marinoan snowball Earth. [ABSTRACT FROM AUTHOR]

Although cathepsins have significant effects on protein degradation during the manufacture of Jinhua ham, the influences of cathepsin B and cathepsin L have seldom been assessed. In our research, the cathepsin B and L activities, proteolytic index (PI) values and the changes in microstructure and protein expression levels are investigated. E−64 is further selected as cathepsin inhibitor to verify the effect of cathepsin B and L on proteolysis and set up control groups. The results show a high level of enzymatic residual activity and PI values increase from 2.58% to 22.60% which implies a noticeable proteolysis. Microstructure analysis presents that the muscle fiber is sparse and the distribution is irregular over time. Based on immunohistochemistry analysis, the weak or strong red fluorescent which marks cathepsins can be observed in the ham muscle tissues, which is consistent with the active cathepsins. The increased number of sheet-like blue collagen fibrous proliferation in the interstitial space results in the reduction of enzyme staining sites. The decreased content of 38 and 36 kDa fragments indicates that cathepsins are released from lysosome dramatically, which is liable for proteins degradation and the formation of flavor. These results can highlight the important contribution of cathepsin B and L to protein degradation throughout overall processing, and have a new understanding towards the changes of endogenous protease in Jinhua ham. • Cathepsin inhibitor can be used to verify the role of cathepsin B and L. • There is a conversion relationship between active and precursor enzyme forms. • The change of muscle fibers and cathepsins distribution are obtained. [ABSTRACT FROM AUTHOR]

Protein phosphorylation changes of the sarcoplasmic and myofibrillar proteins in beef longissimus muscle in response to electrical stimulation (ES) was investigated. Sarcoplasmic and myofibrillar proteins purified from muscle samples taken at 0, 3 and 10 h after ES were separated on SDS–PAGE and stained with phosphorous and protein specific stains. There was a significant effect of ES on phosphorylation of total sarcoplasmic and myofibrillar proteins ( P < 0.05). However, although there an instant effect of ES on the phosphorylation level of the myofibrillar proteins, the ES effect on the sarcoplasmic proteins ( P < 0.05) was first observed after 3 h. Several protein bands were analyzed by LC–MS/MS, revealing that the major glycolytic proteins, including glycogen debranching enzyme, glycogen phosphorylase and 6-phosphofructokinase probably are affected by ES together with different heat shock proteins. This work gives an insight into the regulation of the glycolytic enzymes and muscle contraction on application of electrical stimulation. [ABSTRACT FROM AUTHOR]

Microbial composition in vacuum-packed chilled pork was investigated. The number of microbial counts increased during the period of 21 day storage with the deterioration of meat. A total of 28,216 bacterial sequences were obtained for the assessment of microbial diversity from vacuum packed pork during chilled storage. More than 200 bacterial genera belonging to eighteen phyla were observed, and most of them are likely to be associated with contamination via fecal, air and/or water during slaughtering and subsequent meat handling. Microbial populations changed greatly during storage, of which the seventh day was a critical time point for microbial diversity. Micrococcaceae , Flavobacteriaceae , Enterobacteriaceae , Lactobacillaceae and Carnobacteriaceae were the major components that may be associated with the spoilage of meat. Although the potential impact of detected microbes on meat hygiene and/or safety is unknown, effective decontamination of the whole chain is always important for meat industry to guarantee meat safety and to improve shelf-life of fresh meat. [ABSTRACT FROM AUTHOR]

Abstract: China already has more numerous and larger cities than ever before. If the current trend holds, by 2025 it will have a predicted 1 billion of urban population and 8 megacities, each containing 10 million residents or more. China is facing enormous challenges when it comes to balancing rapid economic development with social development, sustainable use of resources and environmental protection in its fast-growing urban areas. Of the 10 most polluted cities in the world, 7 are in China. To meet these challenges, China has become a vast living laboratory for experiments on sustainable urban development. This paper reviews the use and development of city concepts and approaches regarding sustainable urban development in China. The large number of different concepts used appears to be partly due to institutional reasons and partly because they involve gradual changes in national policies. However, the data indicate that the concepts are generally becoming more comprehensive in relation to sustainable development, including social and heritage aspects. The most common barrier to the development of sustainable cities in China is still lack of clear visions, targets and indicators for sustainable development. More holistic approaches are needed for integrated urban planning, such as that used in Tangshan Bay Eco-city, a joint project between Sweden and China. This paper proposes the use of metabolic thinking and eco-cycle models derived from the discipline of Industrial Ecology to support urban planners in developing more sustainable and resource-efficient urban pathways. This will require closer cooperation between academics and practitioners and better monitoring of projects. Finally, it will be important to identify ways to scale up successful interventions in the urban area, rather than just moving from one innovative pilot project to the next. [Copyright &y& Elsevier]

Abstract: Approximately 10nm Fe3O4 magnetic nano-particles (MNPs), modified by oleic acid, were used as lubricant additives and dispersed into base oil. The tribological properties of 0.45% carbon steel were investigated in sliding contact against 440C stainless steel lubricated with various concentrations of Fe3O4 MNPs. Wear tests were carried out on a ball-on-flat contact at various loads (10, 30, and 50N) for 1h. The results show that the coefficient of friction and wear-loss-volume can be reduced efficiently with addition of Fe3O4 MNPs. The average coefficient of friction is reduced with the increase of the concentrations of Fe3O4 MNPs, and the difference was particularly evident at a load of 10N. The wear-loss-volume decreased as the concentration of Fe3O4 MNPs increased, e.g. the wear-loss-volume was reduced by 41.8%, 51.5%, and 64.7% when lubricated with concentration 0.5, 1and 2g/L magnetic lubricants at the load of 10N, respectively. It is believed that the reduction of friction and wear must come from the addition of Fe3O4 MNPs in the base oil which can offer protection between the rubbing surfaces. [Copyright &y& Elsevier]

Abstract: From a very limited ration of meat only for urban citizens to the world''s largest meat-producing country, from a handful of processing facilities in major cities to thousands of modern meat packing and processing plants throughout the country, the Chinese meat industry has gone through drastic revolutionary changes particularly in the last three decades. Before the national economic reform in the late 1970s, meat production in China was extremely limited; hence, meat was rationed, treated as a highly precious food, and was highly valued. However, new processing technology developments, as related to meat animal production, slaughtering, processing, and distribution have transformed the inefficient Chinese meat industry that prepared only a handful of traditional products into a vast enterprise today that is manufacturing a huge variety of fresh and further processed items enjoyed by the average Chinese household. Along with this evolution, there has been the emergence of mega-scale meat companies and rapid advances in meat science and technology that address many aspects of meat. This review will highlight some milestone changes of the Chinese meat industry and discuss challenges and opportunities ahead in the global market for China. [Copyright &y& Elsevier]

Abstract: In order to assess the effect of food processing on the degradation of exogenous DNA components in sweet rice wine and rice crackers made from genetically modified (GM) rice (Oryza sativa L.), we developed genomic DNA extraction methods and compared the effect of different food processing procedures on DNA degradation. It was found that the purity, quantity and quality of DNA by alkaline lysis method were higher than by CTAB (cetyltrimethylammonium bromide) method. For sweet rice wine, CAMV35S (cauliflower mosaic virus 35S) promoter and NOS (nopaline synthase) terminator were degraded by the third day, whereas the exogenous gene Bar (bialaphos resistance) remained unaffected. For rice crackers, boiling, drying and microwaving contributed to the initial degradations of DNA. Baking resulted in further degradations, and frying led to the most severe changes. These results indicated that the stability of DNA in GM rice was different under different processing conditions. For sweet rice wine, Bar was most stable, followed by NOS, CAMV35S, and SPS. For rice crackers, CAMV35S was most stable, followed by SPS, NOS, and Bar. [Copyright &y& Elsevier]

The thermal stability of low dose Ga+ ion-irradiated IrMn/CoFe/AlOx/CoFe magnetic tunnel junction (MTJ) was investigated using a vibrating sample magnetometer at room temperature and compared with that of the non-irradiated one. The results show that not only does the loop become broad both in the pinned FM layer and in the free FM layer but also there is an obvious larger shift in the pinned FM layer after irradiated at a dose of 1×1013ions/cm2Ga+ ions. The training effect becomes more legible after performing a low dose irradiation. In both the non-irradiated and the low dose Ga+ irradiated MTJs the thermal activation has been observed and holding the films at negative saturation of the pinned FM layer for up to 28 h results in a decrease of the exchange bias field (Hex). However, the absolute value of Hex of the irradiated MTJ is always larger than that of the non-irradiated one in the experimental period of time, although the Hex of the irradiated MTJ decreases a little faster. [ABSTRACT FROM AUTHOR]

Tribological properties of TiO coatings synthesized by micro-arc oxidation (MAO) on the surface of TC4 titanium alloys were investigated at the fretting contact against 440C stainless steel in simulated body fluid (SBF). Fretting experiments were carried out by ball-on-flat contact at various loads for 1 h, with an amplitude of 100 μm and a frequency of 5 Hz. Results show that MAO TiO coatings presented good tribological properties with lower friction coefficient in SBF. Less wear volume was observed for MAO TiO coatings compared with that for TC4 alloy. At lower load, the wear mechanism of MAO TiO coatings was dominated to abrasive wear. With an increase of normal load, however, fretting corrosion increased due to chemical reactions with SBF, and therefore, fretting fatigue coexisting with abrasive wear became the predominant mode. [ABSTRACT FROM AUTHOR]

Abstract: The fretting wear behaviors of an aluminum alloy 2024Al flat specimen against a 440C stainless steel counter ball specimen were evaluated in distilled water, artificial seawater and rainwater by using a ball-on-flat configuration with 300μm amplitude at room temperature for 1h. Potentiodynamic anodic polarization was used to measure the corrosion behaviors of 2024Al before and after the corrosion wear test. The worn surfaces of the specimens were observed using scanning electron microscopy (SEM). The valence of the elements on the wear scars was detected by X-ray photoelectron spectroscopy (XPS). The 3D-morphology and wear volume-loss were determined using a non-contact optical profilometer. The influences of the frequency and aqueous mediums on the friction coefficient and wear loss were analyzed. Results show that the friction coefficient decreases generally with the frequency increasing in the three aqueous solutions. The friction coefficient decreases 21.47% in rainwater and 47% in seawater compared with that in distilled water. This indicates the considerable influence of aqueous solutions on the friction coefficient due to the lubricative film formed on the 2024Al specimens. However, the wear loss in both the corrosive solutions is always larger than that in distilled water due to the erosion effect of chlorine ions on the wear scar. Wear loss increased in distilled water, increased more in rainwater, and increased even more in seawater; this demonstrates a positive synergism between corrosion and wear. The contribution of synergism (ΔV) to total wear loss (V) of 2024Al reveals that the synergism is worse in seawater than in rainwater. The wear mechanism of 2024Al is dominating abrasion wear in rainwater, whereas it becomes corrosion fatigue in seawater. [Copyright &y& Elsevier]

Abstract: 16S rDNA DGGE fingerprinting and phylogenetic analysis were used to reveal the dynamics and identification of the predominant spoilage bacterial in sliced vacuum-packed cooked ham during storage at 4°C. Total bacteria DNA was directly extracted from the ham. Simultaneously, culture methods were performed. The Nest PCR and touchdown protocol were applied to amplify the V3 region of the 16S rDNA. By analysis of the community dynamic directly obtained from the DGGE profiles, the predominant spoilage bacteria were found to be Lactobacillus sakei, Lactobacillus curvatus and minor components were members of the genus Leuconostoc (Leuconostoc mesenteroides and uncultured Leuconostoc). [Copyright &y& Elsevier]

Abstract: Sixty experimental Jinhua hams were processed by a traditional method using green hams from local Liangtouwu cross-bred pigs. Samples of Biceps femoris were taken from five hams randomly at each of the key stages of production, i.e., green ham, end of salting, end of sun-drying, middle of loft-aging, end of loft-aging, post-aging-1 and post-aging-2. Analysis of flavor compounds showed 89 compounds at the green ham stage and at the end of salting, 90 at the end of sun-drying, 91 at the middle of loft-aging, 96 at the end of loft-aging, 93 at the post-age-1 and 94 at the post-age-2. The flavor compounds could be clustered in the following chemical families: alkanes and alkenes, aromatic hydrocarbons, alcohols, aldehydes, ketones, carboxylic acids, esters, oxygenous heterocycle compounds, nitrogenous compounds, sulphur compounds, chloride compounds, amides, and terpenes. During processing, the concentrations of aldehydes and carboxylic acids increased; while the concentrations of alcohols, ketones, alkanes, alkenes, aromatic and cyclic hydrocarbons decreased. Sulphur compounds and pyrazines were formed and increased continuously during processing. In the final Jinhua ham, the contents of aldehydes, carboxylic acids, alcohols and ketones were 45.07%, 18.39%, 13.93% and 9.00% of the total flavor substances, respectively. The first principal component was a group dominated by five unbranched aldehydes; the second principal component was a group dominated by five branched and unbranched alcohols, two branched ketones, toluene, hexane and 4-nitrophthalamide. The two principal components explained 90.6% of the total flavor variance in Jinhua ham. [Copyright &y& Elsevier]

Protein-rich foods supply the human body with energy and nutrients. Several methods have been applied for modifying the characteristics of various protein-based food matrices by altering food component interactions. Among these methods, ultrasound has received a great deal of interest since it is considered to be a promising and environmentally friendly technology. The effects of ultrasound on the covalent and noncovalent interactions of proteins with other dietary components in protein-based food matrices were discussed. The techniques for analyzing these interaction transformations and their effects on matrix characteristics were also summarized. Finally, this review examined the benefits and drawbacks of the latest literature. The response to ultrasound varied between proteins separated from food and those found in the food system, as well as different food types. Along with protein structure, the importance of food component interactions should also be emphasized, which are closely related to matrix properties. The review revealed that the sonophysical and sonochemical properties of ultrasound enhanced noncovalent and covalent interactions of proteins with other dietary components. Ultrasound is often applied before the production of final products. In this regard, the addition order of various components will also alter the effect of ultrasound on the food-ingredient interactions. Thus, it is critical to examine these changes using advanced technologies, especially large amplitude oscillatory shear. Further study regarding the sonochemical activity impact on the covalent forces of complex protein matrixes is needed along with building large-scale manufacturing equipment. • The difference between sonophysical and sonochemical properties was discussed. • The effects of ultrasound on food component interactions were discussed. • Different methods for determining food component interactions were summarized. • The interaction changes following ultrasound affect the matrix characteristics. • Ultrasound shows distinct sonophysical and sonochemical impacts on food matrices. [ABSTRACT FROM AUTHOR]

[Display omitted] • Nutritional profile of meat and plant-based meat analogues have certain differences. • Bioavailability of some nutrients are lower in plant-based meat analogues. • There is insufficient evidence that plant-based meat analogues are healthier. • Providing comprehensive nutrition information on plant-based meat analogues is necessary. In order to fully understand the nutritional heterogeneity of plant-based meat analogues and real meat, this review summarized their similarities and differences in terms of ingredients, nutrient contents, bioavailability and health impacts. Plant-based meat analogues have some similarities to real meat. However, plant-based meat analogues are lower in protein, cholesterol and VB 12 but higher in dietary fiber, carbohydrates, sugar, salt and various food additives than real meat. Moreover, some nutrients in plant-based meat analogues, such as protein and iron, are less bioavailable. There is insufficient evidence that plant-based meat analogues are healthier, which may be related to the specific attributes of these products such as formulation and degree of processing. As things stand, it is necessary to provide comprehensive nutrition information on plant-based meat products so that consumers can make informed choices based on their nutritional needs. [ABSTRACT FROM AUTHOR]

As living standards rise, the demand for high-quality chilled meat among consumers also grows. Researchers and enterprises have been interested in ensuring the quality of chilled meat in all links of the downstream industry. Nanozyme has shown the potential to address the aforementioned requirements. Reasons and approaches for the application of nanozymes in the freshness assessment or shelf life extension of chilled meat were discussed. The challenges for applying these nanozymes to ensure the quality of chilled meat were also summarized. Finally, this review examined the safety, regulatory status, and consumer attitudes toward nanozymes. This review revealed that the freshness assessment of chilled meat is closely related to mimicking the enzyme activities of nanozymes, whereas the shelf life changes of chilled meat are mostly dependent on the photothermal activities and pseudophotodynamic activities of nanozymes. In contrast, studies regarding the shelf life of chilled meat are more challenging to develop, as excessive heat or reactive oxygen species impair its quality. Notably, meat contains a complex matrix composition that may interact with the nanozyme, reducing its effectiveness. Nanopollution and mass manufacturing are additional obstacles that must be overcome. Therefore, it is vital to choose suitable approaches to ensure meat quality. Furthermore, the safety of nanozymes in meat applications still needs careful consideration owing to their widespread usage. [ABSTRACT FROM AUTHOR]

Attapulgite/TiO2/polyaniline nanocomposites were synthesized by in situ polymerization in the presence of sulfosalicylic acid. The microstructure, electrical conductivity, Seebeck coefficient and thermal conductivity of the nanocomposites were also investigated. The results show that the nanocomposites are rod-like structures with lengths of ∼650nm and diameters of ∼100nm, possessing a high value of the figure of merit in the temperature range 323–373K. The synthesized nanocomposites are promising candidates for power generation using low-temperature heat. [ABSTRACT FROM AUTHOR]

[Display omitted] • The color stability of ACNs was improved after UT-assisted grafting. • UT thoroughly improved the NH 3 response characteristics of ACNs. • The color stability of samples was closely related to protein structure. • The grafting effect and color enhancement of U-MP were the most acceptable. Through alkali treatment (AT) and ultrasound (UT)-assisted processing producing covalent protein-anthocyanin complexes, we investigated the impact of treatment methods and protein types on conjugation efficiency, protein structure, and color stability. Our findings revealed the effective grafting of anthocyanins (ACNs) onto proteins, with myofibrillar protein (MP) exhibiting the highest conjugation efficiency of 88.33% after UT (p <.05). UT accelerated the structure unfolding of distinct protein samples, leading to the exposure of sulfhydryl, and hydrophobic groups in proteins, and enhanced the oxidation stability of ACNs. Notably, the modified ACNs maintained a favorable pH-color relationship, while U-MP showed a significantly higher absorbance (0.4998) than the other groups (p <.05) at pH 9.0, demonstrating an outstanding color improvement. UT-assisted processing also accelerated the NH 3 reaction. Thus, the combination of UT and MP holds the potential for pH-color-responsive intelligent packaging and increases the efficiency of UT processing. [ABSTRACT FROM AUTHOR]

Thermal treatment is a widely applied food processing technology in the meat industry due to its convenience. However, the interpretation of the changes in the bacterial community and quality properties in the thermal processed meat products have not been well established. Therefore, the effects of thermal treatment on the quality characteristics and bacterial communities in meatballs during storage at 4°C were investigated, which will provide a more comprehensive understanding of the influence of thermal treatment on the meat quality. Thermal treatment (121°C, 15 min) decreased the initial total viable bacterial counts by 2.1 log CFU/g and the diversity of the initial bacterial communities in meatballs. Compared with the thermal treatment group, a significantly more rapidly increasing trend of total volatile basic nitrogen and a decreasing trend of pH were observed in the control group. At the end of storage, the bacterial community was dominated by Streptococcus, Acinetobacter and Pseudomonas in the thermal treatment meatballs, whereas Pseudomonas, Pantoea, and Serratia. dominated the bacterial community of the control group. Besides, the predicted metabolic pathways revealed high levels of carbohydrate, amino acid, and lipid metabolism in the control group. This finding could contribute to a deep understanding of the influence of thermal treatment on the meat quality. Moreover, these results could provide a theoretical foundation for the development of alternative and novel nonthermal processing technologies for use in the meat industry. [ABSTRACT FROM AUTHOR]

In this study, 1H NMR and multivariate data analysis were used to investigate the effect of coating incorporated with black pepper essential oil (CIBPEO) on the taste of Jinhua ham after 4 months of storage; four treatments of control check (CK), base formula coating (BC), BC + 0.05% BPEO, and BC + 0.1% BPEO were used for the coating of hams. Results showed that the metabonome was dominated by 23 metabolites, including amino acids, sugar, organic acids, alkaloids, nucleic aides and their derivatives, and others. BPEO decreased the intensity of sourness, sweetness, bitterness, aftertaste, and the relative nonvolatile taste metabolites compared to CK and BC; the decrease of intensity was not dependent on the BPEO contents. These findings demonstrated that CIBPEO could give a new taste balance to Jinhua ham and be beneficial to a group of people with a particular sensory preference, who are sensitive to undesirable sourness and bitterness, and prefer a light overall taste. Practical Application: The coating incorporated with black pepper essential oil during storage could give a new taste balance to Jinhua ham and be beneficial to a group of people with a particular sensory preference, who are sensitive to undesirable sourness and bitterness, and prefer a light overall taste. [ABSTRACT FROM AUTHOR]

Summary: The aim of this study was to investigate the effects of power ultrasound (0, 200, 400, 600 and 800 W, 20 kHz) on the quality of fried meatballs. The frying time and frying temperature were also considered as fixed factors. The meatballs were fried for 8, 12 and 16 min at 120, 140 and 160 °C. Results showed that the ultrasonic groups saved about 1 to 3 min than the control group to 80 °C. Hardness, springiness, cohesiveness and chewiness of fried meatballs were significantly different among different ultrasonic treatments (P < 0.05). As for colour, the ultrasonic treatments could significantly increase the L*values. Cooking yield was from 82.58% to 85.50% in ultrasonic treatments at 120 °C for 8 min. High moisture retention and cooking yield were shown in fried‐assisted ultrasound treatments and were consistent with the microstructure of scanning electron microscopy (SEM). Our data show that ultrasound‐assisted frying could improve the quality of meatballs. [ABSTRACT FROM AUTHOR]

Foul-smelling odors are main quality defects of dry-cured ham, which are connected with the excessive degradation of the structural proteins and excessive oxidation of lipids caused by the abnormal growth of spoilage microorganisms, threatening the development of dry-cured ham industry. Characterizing the key microorganisms and metabolites resulted in the spoilage of dry-cured ham, and discussing the relationship between spoilage microorganisms and metabolites are the key aspects to deeply understand the formation mechanism of off-odor in dry-cured ham. Until now, there is no detailed discussion or critical review on the role of spoilage microorganisms in developing the off-odor of dry-cured ham, and the regulation of off-odor and spoilage microorganisms by starter cultures has been not discussed. This review shows the recent achievement in the off-odor formation mechanism of dry-cured ham, and outlines the potential regulation of off-odor defects in dry-cured ham by starter cultures. Results from current research show that the abnormal growth of Lactic acid bacteria, Micrococcaceae, Enterobacteriaceae, Yeasts and Molds plays a key role in developing the off-odor defects of dry-cured ham, while the key spoilage microorganisms of different type hams are discrepant. High profile of aldehydes, acids, sulfur compounds and biogenic amines are responsible for off-odor development in spoiled dry-cured ham. Several starter cultures derived from these species of Staphylococcus, Penicillium, Debaryomyces, Pediococcus and Lactobacillus show a great potential to prevent microbiological hazards and improve flavor quality of dry-cured ham, whereas, the ecology, function and compatibility of these starter cultures with the processing parameters of dry-cured ham need to be further evaluated in the future. [ABSTRACT FROM AUTHOR]

Dune migration is one of the main processes in arid lands' geomorphology and is important for the design of windbreaks and sand fixation projects and for the monitoring of desertification dynamics. We conducted long-term continuous positioning monitoring of barchan dunes using RTK equipment and wind regime monitoring in the Sanlongsha dune field, which is located in the northern part of China's Kumtagh Desert. We analyzed the wind energy environment of the study area, the migration characteristics of different positions in the barchan dune, and dune shape changes during different periods. We found that (1) comparing the differences in migration distance and direction measured at six positions in the barchan, there existed variations in barchan migration across these positions. (2) The shape changes at the left horn, right horn, and windward slope of barchans were larger than at the center of the leeward toe and brink, so the estimates based on measurements at these four positions had a weaker fit with the resultant drift potential (RDP) and a greater difference from the resultant drift direction (RDD). (3) The shape of the leeward slope on the barchan did not change much during dune migration, so the center of the leeward toe and brink measurements were closer to the actual dune migration distance and direction. Thus, we recommend using the center of the leeward toe or brink as the optimal measurement points to monitor barchan dune migration. This study will provide a reference for the more accurate measurement of barchan dune migration. [ABSTRACT FROM AUTHOR]

Highlights • The profile of Wuding chicken meat was dominated by 57 metabolites. • Total metabolite content was significantly lower in 110 day Wuding chicken meat. • Organic acid and small peptides were the most metabolites for the chicken meat. Abstract The aim of this study was to evaluate the chemical composition of precursor flavor substance of Wuding chicken with the age of 110, 140, 170, 200 and 230 days. The metabolic composition of chicken meat was studied using 1H nuclear magnetic resonance (NMR) spectroscopy. Compared with 110 days, the total metabolite content was significantly higher in other four periods for the chicken breast and leg meat (P < 0.01). Organic acid and small peptides were the two most metabolites for the chicken breast and leg meat. Comprehensive multivariate data analysis showed significant differences about precursor substance between the chicken samples of 230 days and other four ages including lactate, creatine, IMP, glucose, carnosine, anserine, taurine and glutamine (P < 0.05). These results contribute to a further understanding of changes in chicken meat metabolism as chicken ages, which could be used to help assess the quality of chicken meat. [ABSTRACT FROM AUTHOR]

The high sodium diet is harmful to the human body. In this study, beef was cured with some salt substitutes, namely SS, 39.7% NaCl, 51.3% KCl, 7% L-lysine and 2% L-histidine, in order to reduce the Na content for the final products, and salt substitute effects the physicochemical, lipolytic, and flavor characteristics of dry-cured beef by determining free fatty acids, lipase activity, volatile compounds, and water mobility. The results showed that the lipase activity and unsaturated fatty acids were significantly increased due to the present of L-lysine and L-histidine. In addition, the SS could also enhance the lipoxygenase activity and promoted the lipid oxidation and influenced volatile compounds. The changes of T21 and T22 showed that the water mobility in SS was higher (P <.05) than in the control group. Moreover, the cadaverine, histamine, and tyramine were detected in 57-day dry-cured beef, being below their toxic limits. The present study demonstrated that salt substitute by L-lysine and L-histidine alter the water distribution and mobility, improved the amounts and types of volatile compounds, while had no influence in the quality of product. [ABSTRACT FROM AUTHOR]

In this study, the influence of Na content of dry-cured beef by partial replacement with KCl, L-lysine, and L-histidine was investigated during processing. Dry-cured beef aged over 57 days, compared to control groups (100% NaCl), salt substituted groups (SS, 39.7% of NaCl, 51.3% of KCl and a blend of 7% L-lysine and 2% L-histidine); had a significant impact on the proteolysis index and total free amino acids, lower activities, and gene levels of cathepsin B and L, as well as reduced contents of protein carbonyls and thiol group. The present study provides a successful strategy for improvement of the perceived saltiness and inhibition of the bitterness, while exhibiting no significant negative effects on color or textural properties. [ABSTRACT FROM AUTHOR]

Abstract The objective of the present study was to understand mechanisms of inhibitory effect of l -carnosine on lipid oxidation using an oxidized myoglobin (metMb)-mediated washed cod muscle system. Experiments were conducted to compare l -carnosine with commercial antioxidants, tert-Butylhydroquinone (TBHQ) and α-tocopherol, and metal chelating reagent EDTA for inhibition of lipid oxidation, to compare l -carnosine with TBHQ for scavenging free radicals and to evaluate the effect of l -carnosine on structure of pro-oxidant metMb with spectral methods. Results showed that the inhibitory effect of l -carnosine on lipid oxidation was comparable with TBHQ and better than α-tocopherol. However, 1,1-diphenyl-2-picrylhydrazyl assay showed that TBHQ was much more effective in scavenging free radicals than l -carnosine. Comparing with 1.5% EDTA, 1.5% l -carnosine was much more effective against lipid oxidation. Incubation of l -carnosine with metMb resulted in spectral changes of metMb in wavelengths between 370 nm and 450 nm, Soret band shifted from 409 nm to 420 nm, and reduced molar ellepticity values. These results indicate that the high inhibitory effects of l -carnosine on meat lipid oxidation may result from not only its scavenging and chelating functions but also its effect on pro-oxidant metMb structure. Highlights • l -carnosine inhibitory effect in WCM (washed cod muscle) is concentration-dependent. • l -carnosine is thermally stable in performing its antioxidant activity. • l -carnosine would be as effective as TBHQ against lipid oxidation. • l -carnosine was more effective than α-tocopherol against lipid oxidation. • l -carnosine affect pro-oxidant metMb structure to show its antioxidant activity. [ABSTRACT FROM AUTHOR]

As a primary source of reactive nitrogen species, nitric oxide (NO) is a signaling molecule playing multiple roles in physiological processes. NO exerts these pleiotropic effects mainly through the covalent attachment to the sulfhydryl group of protein cysteines to form S -nitrosothiol (protein S -nitrosylation). It has been two decades since NO was first investigated for its role in meat tenderization. Progress has been made, including studies by manipulating the NO levels in muscle cells, suggesting possible effects in the pre-slaughter and post-slaughter environment. NO has potential effects on the meat quality of beef, lamb, chicken and pork muscles. However, it has been difficult to determine the exact mechanism(s) of NO action as it has variable effects on meat quality including tenderness, water holding capacity and color. It is speculated that NO and protein S -nitrosylation may be involved in muscle to meat conversion through the regulation of postmortem biochemical pathways including glycolysis, Ca 2+ release, proteolysis and apoptosis. [ABSTRACT FROM AUTHOR]

Abstract: 3‐Amino‐1,4‐dimethyl‐5H‐pyrido[4,3‐b]indole (Trp‐P‐1) is a group 2B carcinogen characterized by the International Agency for Research on Cancer (IARC) and great efforts have been taken to reduce Trp‐P‐1 mutagenicity to humans. In this study, the effect of a reduction of Trp‐P‐1 on intestinal absorption as a promising strategy was investigated. The data showed that when 20 mM Trp‐P‐1 cotransported with 10 mM of sodium carboxymethyl cellulose (CMC), xanthan gum, or carrageenan, the absorption rate of Trp‐P‐1 was reduced by 31.5%, 49.5%, or 72.9% in MDCK‐MDR1 cell monolayer, respectively; and 64.6%, 83.4%, or 64.1% in rat intestinal tissues, correspondingly. These 3 polysaccharides also reduced pharmacokinetic parameters, that is, Cmax, AUC0‐t, and AUC0‐∞, after Trp‐P‐1 was given to rats intragastrically. However, gum arabic did not exhibit similar effects on Trp‐P‐1 absorption in vitro or in vivo. The Ames test showed that these 3 polysaccharides reduced Trp‐P‐1 mutagenicity to Salmonella typhimurium TA98, but gum arabic did not. Isothermal titration calorimetry assay indicated that Trp‐P‐1 interacted with these 3 polysaccharides. Thermodynamic study showed that the actual value of △H <0, but its absolute value greater than the corresponding value of T∆S, suggest a specific interaction between Trp‐P‐1 and these 3 polysaccharides, probably through the hydrogen bond and/or ion interaction. Reduction of Trp‐P‐1 intestinal absorption using food additives could be one of the strategies to suppress Trp‐P‐1‐induced carcinogenesis in human. Practical Application: 1.This study provides insightful information for the food industry how gum arabic, xanthan gum, kappa carrageenan, and sodium carboxymethyl cellulose affect the absorption of Trp‐P‐1. 2.This study also provides novel information regarding a better formulation for meat products to reduce Trp‐P‐1 absorption. [ABSTRACT FROM AUTHOR]

To investigate the effect of long-term storage on in vitro protein digestion of the retort-pouched pork belly. The products were stored at 25 °C for 0, 30, 60 and 120 days and digested with pepsin and trypsin at each time point. SDS- PAGE and LC- MS- MS were applied to separate and identify proteins and their digested products. In vitro protein digestibility decreased from 47.7% after 60-day storage to 25.4% after 120-day storage for the samples digested by pepsin, and from 63.9% to 45.7% for the samples digested by pepsin and trypsin at corresponding time points. LC- MS- MS demonstrated changes in peptide composition and abundance with storage time. Long-term storage could deteriorate nutritive values of meat products by reducing digestible protein content. [ABSTRACT FROM AUTHOR]

Dietary proteins can alter gut microbial diversity. However, little is known about how gut bacteria respond to dietary proteins during short-term feeding. In the present study, PCR-DGGE analysis was performed to compare changes in gut microbial composition in rat caecum after rats were fed proteins from soy, pork, beef, chicken, fish and casein (control) for 2, 7 and 14 days. On day 2, differences were observed in microbial composition between groups of red meat (pork and beef) and white meat (chicken and fish) proteins. For a certain diet group, microbial composition showed a great change with feeding time. Principle component analysis indicated that the soy protein group showed a good separation in microbial composition from the casein and meat protein groups on days 7 and 14. [ABSTRACT FROM AUTHOR]

BACKGROUND: Myosin is the most important component of myofibrillar protein, with excellent gelling properties. To date, heating treatment remains the mainstream method for forming gel in meat products, and it has the most extensive application in the field of meat industry. However, at present, there are few reports on the effects of heating rates on myosin self‐assembly and aggregation behavior during heating treatment. RESULTS: The present study aimed to investigate the effects of different heating rates (1, 2, 3 and 5 °C min−1) on the self‐assembly behavior, physicochemical, structural and gelling properties of myosin. At the lowest heating rate of 1 °C min−1, the myosin gel had a dense microstructure, the highest elastic modulus (G′) and water holding capacity compared to higher heating rates (2, 3 and 5 °C min−1). At higher temperatures (40, 45 °C), the surface hydrophobicity, turbidity, particle size distribution and self‐assembly behavior of myosin in pre‐gelling solutions showed that myosin had sufficient time to denature, underwent full structure unfolding before aggregation at the heating rate of 1°C min−1, and formed regular and homogeneous spherical aggregates. Therefore, the myosin gel also had a better three‐dimensional network. CONCLUSION: The heating rates had an important effect on the quality of myosin gels, and had theoretical implications for improving the quality of meat gel products. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Summary: Excessive bitterness is a common problem and is related to the hydrolysis of structural proteins degradation in the dry‐cured ham industry. To better understand the effect of structural proteins (myosin, titin, troponin) degradation on sensory development of Jinhua ham, sensory attributes, exopeptidase activities, peptide fragments and cleavage sites of structural proteins were investigated in both premium and defective hams. The results of sensory evaluation and electronic tongue revealed that more than 1.5‐fold values in bitterness intensities and less than 0.67‐fold values in richness intensities were observed in defective ham, compared with premium ham. The activities of exopeptidase were determined, and the results indicated that the residual activities of TPP I in defective ham were higher, while the residual activities of LAP and AAP were lower, compared with premium ham. The large numbers of unique peptide fragments derived from myosin, titin and troponin were identified in defective ham. Several unique cleavage sites including L‐399, L‐1047 and K‐1053 for MYH 1 and MYH 4, K‐257, R‐694, K‐1374 and K‐1651 for MYH 7, and K‐92 and K‐103 for TNN C1 and TNN C2 were only presented in defective ham, which were intensely response to the excessive accumulation of peptides and the development of excessive bitterness in defective ham. This study could provide a theoretical basis for the regulation of bitterness defects in dry‐cured ham in the future. [ABSTRACT FROM AUTHOR]