Tribo-rheological properties of acid milk gels with different types of gelatin: Effect of concentration.

We investigated the effect of low concentrations (0.1 to 1%, wt/wt) of gelatin (types A and B) on the properties of acid milk gels in terms of rheology, tribology, texture, and water-holding capacity to better understand the role of gelatin in yogurt. The 2 types of gelatin showed similar effects on the properties of milk gels, with some minor differences, such as lubrication behavior at low concentrations. During acidification, gelatin at ≤0.4% caused an increase in the gel strength, and at higher concentrations it showed a negative effect. However, during cooling and annealing, we observed a positive effect on gel strength with 0.8 and 1% gelatin. Gelling and melting occurred at 0.8 and 1% concentrations of both types of gelatin. The addition of gelatin tended to decrease the storage modulus of milk gels and increase the apparent viscosity, pseudoplasticity, consistency, and yield stress. The firmness of the gels was decreased by gelatin at medium concentrations, but increased at high concentrations. Gelatin significantly enhanced the water-holding capacity of the gels; we observed no serum at concentrations ≥0.4%. With the addition of gelatin at concentrations ≥0.4%, the particle size of gels was greatly reduced, and their lubrication properties were significantly improved. This study showed that 0.4% was an effective concentration in acid milk gel; above this concentration, the properties of the milk gels were greatly changed. Tribology provided important information for understanding the role of gelatin in milk gels.

Enhanced Performance and Conversion Pathway for Catalytic Ozonation of Methyl Mercaptan on Single-Atom Ag Deposited Three-Dimensional Ordered Mesoporous MnO2.

In this study, Ag deposited three-dimensional MnO2 porous hollow microspheres (Ag/MnO2 PHMSs) with high dispersion of the atom level Ag species are first prepared by a novel method of redox precipitation. Due to the highly efficient utilization of downsized Ag nanoparticles, the optimal 0.3% Ag/MnO2 PHMSs can completely degrade 70 ppm CH3SH within 600 s, much higher than that of MnO2 PHMSs (79%). Additionally, the catalyst retains long-term stability and can be regenerated to its initial activity through regeneration with ethanol and HCl. The results of characterization of Ag/MnO2 PHMSs and catalytic performance tests clearly demonstrate that the proper amount of Ag incorporation not only facilitates the chemi-adsorption but also induces more formation of vacancy oxygen (Ov) and lattice oxygen (OL) in MnO2 as well as Ag species as activation sites to collectively favor the catalytic ozonation of CH3SH. Ag/MnO2 PHMSs can efficiently transform CH3SH into CH3SAg/CH3S-SCH3 and then oxidize them into SO42- and CO2 as evidenced by in situ diffuse reflectance infrared Fourier transform spectroscopy. Meanwhile, electron paramagnetic resonance and scavenger tests indicate that •OH and 1O2 are the primary reactive species rather than surface atomic oxygen species contributing to CH3SH removal over Ag/MnO2 PHMSs. This work presents an efficient catalyst of single atom Ag incorporated MnO2 PHMSs to control air pollution.

Cardioprotective Effects of Nicorandil on Coronary Heart Disease Patients Undergoing Elective Percutaneous Coronary Intervention.

BACKGROUND Nicorandil is a nicotinamide ester commonly prescribed for treatment of patients with coronary heart disease (CHD). In the present study, we aimed to explore the cardioprotective effects of nicorandil on CHD patients undergoing elective percutaneous coronary intervention (PCI). MATERIAL AND METHODS One hundred patients with CHD undergoing PCI were randomly divided into a control group (n=48) and a nicorandil group (n=52). Patients in the control group received traditional therapy, and while patients in the nicorandil group received nicorandil before PCI in addition to the traditional therapy. After PCI, all patients underwent coronary angiogram, and TIMI frame count (TFC) was calculated. Plasma levels of cardiac troponin I (cTnI), creatine kinase-MB (CK-MB), myeloperoxidase (MPO), and malondialdehyde (MDA) were determined before and at 6, 18, and 24 h after PCI. Moreover, systolic blood pressure (SBP), mean blood pressure (DBP), heart rate (HR), and left ventricular ejection fractions (LVEF) were recorded before and 3 months after PCI. RESULTS There was a significant difference in the rate of no-reflow (P=0.036) between the 2 groups. The blood frames and levels of cTnI, CK-MB, MPO, and MDA in the nicorandil group were significantly decreased compared to the control group (all P<0.05). Moreover, administration of nicorandil markedly decreased SBP, MBP, and HR, but obviously increased LVEF at 3 months after PCI (P<0.05 or P<0.01). CONCLUSIONS Nicorandil exerts cardioprotective effects on CHD patients undergoing elective PCI by decreasing PCI-related myocardial injury and rate of no-reflow and improvement of LVEF.

Evaluation of tilapia skin gelatin as a mammalian gelatin replacer in acid milk gels and low-fat stirred yogurt.

Tilapia skin gelatin (TSG) was studied in a 3-stage process (cooling, annealing, and heating) for pure gelatin gels and in a 4-stage process (acidification, cooling, annealing, and heating) for acid milk gels and cultured yogurt. The aim was to evaluate the use of TSG as a replacement for mammalian gelatin in yogurt. In pure TSG gels, stronger gels with higher melting temperatures were formed with increasing TSG concentrations. Compared with bovine gelatin (BG), which gelled at a concentration of 2.5%, TSG gels had lower gelling (14.1°C) and melting (24°C) temperatures but comparable storage moduli during annealing. In acid milk gels, addition of TSG increased the firmness of the gels with increasing concentration. Gelling and melting points of TSG in milk gels were observed at sufficient concentrations during cooling and heating. Strands and sheets were observed in the electron micrographs of milk gels with 1% TSG and a very dense structure was observed with 2.5% TSG. Yogurt with 0.4% TSG had similar viscosity, consistency, pseudoplasticity, and thixotropy as yogurt containing 0.4% BG; no difference was perceived by sensory panelists according to a triangle test. Addition of 0.4% TSG completely prevented whey separation from the acid milk gel and yogurt. The results suggest that TSG could be a suitable replacement for mammalian gelatin in low-fat stirred yogurt.

Debromination of decabromodiphenyl ether by organo-montmorillonite-supported nanoscale zero-valent iron: preparation, characterization and influence factors.

An organo-montmorillonite-supported nanoscale zero-valent iron material (M-NZVI) was synthesized to degrade decabromodiphenyl ether (BDE-209). The results showed that nanoscale zero-valent iron had good dispersion on organo-montmorillonite and was present as a core-shell structure with a particle size range of nanoscale iron between 30-90 nm, characterized by XRD, SEM, TEM, XRF, ICP-AES, and XPS. The results of the degradation of BDE-209 by M-NZVI showed that the efficiency of M-NZVI in removing BDE-209 was much higher than that of NZVI. The efficiency of M-NZVI in removing BDE-209 decreased as the pH and the initial dissolved oxygen content of the reaction solution increased, but increased as the proportion of water in the reaction solution increased.

Screening and Identification of High-Yielding Strains of Conjugated Linoleic Acid and Optimization of Conditions for the Conversion of CLA.

Conjugated linoleic acid (CLA) is a class of naturally occurring octadecadienoic acid in humans and animals and is a general term for a group of conformational and positional isomers of linoleic acid. In order to obtain the development of excellent lactic acid strains with a high production of conjugated linoleic acid, 32 strains with a possible CLA conversion ability were obtained by initial screening using UV spectrophotometry, and then the strains were re-screened by gas chromatography, and finally, the strain with the highest CLA content was obtained. The strains were optimized for cultivation by changing the amount of substrate addition, inoculum amount, and fermentation time. The results showed that the yield of the experimentally optimized strain for the conversion of conjugated linoleic acid could reach 94.68 ± 3.57 µg/mL, which was 74.4% higher than the initial yield of 54.28 ± 2.12 µg/mL of the strain. The results of this study can provide some basis for the application of conjugated linoleic acid production by Lactobacillus paracasei in the fermentation of lactic acid bacteria.

Plant-based fascia tissues: Exploring materials and techniques for realistic simulation.

The growing demand for sustainable and ethical food options has led to significant advancements in plant-based meat substitutes (PBMS). PBMS have made considerable progress in simulating the taste, texture, and sensory properties of animal meat. Connective tissue is a fundamental component of animal meat that significantly influences tenderness, texture, and sensory properties. However, the imitation of realistic connective tissues has received relatively less attention in the PBMS industry. The current work focuses on exploring materials and techniques for the replication of plant-based connective tissues (PBCT). By understanding the structural and functional characteristics of animal connective tissues (ACT), it is possible to replicate these characteristics in PBCT. Hydrogels, with their ability to simulate certain properties of ACT, present a viable material for the creation of PBCT. To achieve the desired simulation, their mechanical and structural properties need to be enhanced by using several materials and several physical techniques.

Morphology, surface characteristics and tribological properties of whey protein/chitosan composite particles and their fat replacing effect in O/W emulsion.

Whey protein isolate (WPI) and chitosan were used to fabricate WPI/chitosan composite particles at temperatures of 75 °C (WPI/chitosan-75) and 95 °C (WPI/chitosan-95). The morphologic structure, surface properties, and the resulting tribological characteristics of the particles were investigated. The composite particles showed larger particle size than pure WPI particles (WPI-75) (~ 509 nm), with WPI/chitosan-95 the largest (932 nm). WPI/chitosan-75 showed complete core-shell structure from microstructure results. The dispersion of WPI/chitosan-75 exhibited higher surface hydrophobicity but lower viscosity compared to WPI/chitosan-95. Tribological analysis revealed that WPI/chitosan composite particles showed dramatically lower friction coefficient (µ) than pure WPI particles at sliding speed <10 mm/s and WPI/chitosan-75 demonstrated superior lubrication effects. With the presence of artificial saliva, the µ of WPI-75 was greatly lowered at sliding speed <16 mm/s, while the values of WPI/chitosan-75 only showed a slight decrease at sliding speed <1 mm/s. Chitosan might have played the similar role as artificial saliva in lubricating on the hydrophobic surface. Moreover, the incorporation of 0.5 % WPI/chitosan-75 in the low-fat (5 %) oil-in-water emulsion led to even lower µ than full-fat (20 %) emulsion at sliding speed <10 mm/s. Hence, WPI/chitosan-75 exhibited promising potential as a fat replacement and biolubricant.

Identification and functional characterization of MRE-binding transcription factor (MTF) in Crassostrea gigas and its conserved role in metal-induced response.

The full-length cDNA that encodes the MRE-binding transcription factor (MTF) was cloned from the Pacific oyster (Crassostrea gigas) using reverse transcription polymerase chain reaction and the rapid amplification of cDNA ends. The cgMTF cDNA sequence is 2892 bp long, with a 2508 bp open reading frame that encodes an 835-amino acid polypeptide. Multiple alignment revealed that cgMTF has four putative zinc finger-like regions in cgMTF with three C2C2-type zinc fingers and one C2H2-type zinc finger. After 12 h of exposure to Cd(2+), the cgMTF mRNA level was increased in a dose-dependent manner, which then subsided with time. cgMTF stimulates the cgMT promoter reporter in the HEK293 cell line in a dose-dependent manner. When either of the metal-responsive elements (MRE1 or MRE2) of the cgMT promoter was mutated, the cgMT promoter reporter activity was significantly reduced. After the two MREs were mutated simultaneously, the promoter activity was completely abolished. In conclusion, we identified an MTF in C. gigas and revealed the presence of an evolutionarily conserved molecular mechanism for coping with environmental metal stress.

Particle characteristics and tribo-rheological properties of soy protein isolate (SPI) dispersions: Effect of heating and incorporation of flaxseed gum.

To understand the heat treatment and flaxseed gum (FG) on the properties of commercial spray dried soy protein isolate (SPI), SPI dispersions were prepared with mass ratio of 6 %, 9 %, and 12 % in water and the corresponding protein concentrations of 2.2 %, 3.61 % and 5.23 % were reached after centrifugation. The solutions were treated at different temperatures (25, 75 and 100 °C) and the particle characteristics and physical properties of the resulted samples were determined. The influence of different concentrations (0.05 % to 0.3 %) of FG addition was evaluated in the SPI solution at 5 % protein concentration. The results showed that heating caused decrease of particle size of the SPI proteins and 100 °C heat treatment caused decrease of hydrophobicity and viscosity of the protein dispersions, and increase of their physical stability, and the effect was more marked at high protein concentration; while heat treatment at 75 °C caused substantial increase in protein hydrophobicity and viscosity, and decrease of stability. Addition of FG resulted in increase of particle size, absolute value of zeta potential and hydrophobicity of the protein solutions. The viscosity of the solution was decreased with addition of FG, but higher FG concentration could lead to higher viscosity. The physical stability of the mixed system was improved at low FG concentrations, but decreased at concentration higher than 0.2 %, which was more significant after 100 °C heat treatment. FG incorporation could improve the boundary lubrication of the protein solutions.

Plasma Effects on Properties and Structure of Corn Starch: Characterization and Analysis.

This research investigated the impact of air plasma and high-pressure plasma treatments on corn starch. The resulting samples were characterized by particle morphology, molecular polymerization degree, molecular functional groups, and crystallinity. SEM analysis revealed that plasma treatment altered the surface morphology of corn starch, with variations observed depending on the duration of treatment. UV/Vis spectroscopy results indicated that longer plasma exposure times increased maximum absorbance values with less complete peak shapes. FTIR results demonstrated that plasma treatment disrupted the crystalline structure of starch, resulting in decreased molecular polymerization. Lastly, XRD results showed a proportional relationship between plasma treatment duration and the intensity of the diffuse peak, indicating that prolonged plasma exposure increased the amorphous nature of starch.

Effect of soy peptides with different hydrolysis degrees on the rheological, tribological, and textural properties of soy protein isolate gels.

This study was performed to examine the effect of two soy peptides addition with hydrolysis degrees of 90% and 30% (hydrolysis degree (DH)90, DH30) at various concentrations (1-10 mg/mL) on soy protein isolate (SPI) gel behavior and pure SPI gel was set as control. SPI gels with adding peptides were prepared, and their rheological, textural, and tribological properties, as well as water-holding capacity, zeta potential, and particle size, were determined. During the rheological measurement, adding peptides reduced storage modulus (G') compared to the control, with larger particles formed. However, peptide addition could significantly reduce gelation time, showing a more significant effect with DH30. The gels' firmness, adhesiveness, and water-holding capacity decreased as peptide concentration increased. Syneresis was observed in gels with peptides, whereas the control sample showed no syneresis. Based on the rheological results, the shear stress in the control sample was higher than in the gels containing peptides indicating more resistance to shear. The gels with DH30 showed greater G' and G″ than DH90 at all studied concentrations. Nevertheless, there was an improvement in the lubrication behavior of SPI gels with peptide addition. DH30 showed a relatively more significant friction reduction than DH90, indicating their slightly better lubrication properties.

Effect of Flaxseed Gum on the Textural, Rheological, and Tribological Properties of Acid-Induced Soy Protein Isolate Gels.

This study aimed to investigate the effects of incorporating different concentrations of flaxseed gum (FG) into acid-induced soy protein isolate (SPI) gels. The investigation focused on assessing the effects of FG on the textural, rheological, and tribological properties of the resultant SPI gels. The results showed that adding a small amount of FG (0.05%) to the SPI gel system increased the storage modulus (G') and enhanced gelation while improving textural properties including hardness, viscosity, elasticity, and adhesion. Moreover, these gels exhibited strong water-holding capacity, a desirable property in various food products. However, when the concentration was increased to 0.3%, the WHC of the gel decreased, as did the hardness and cohesiveness. The particle size of the gel also increased with increasing concentration. Tribological investigations revealed that at 0.05-0.2% FG addition, the coefficient of friction (µ) of the composite gel was decreased compared to the pure SPI gel. In the sliding speed range of 1-100 mm/s, the coefficient of friction gradually increased with increasing concentration. When the FG concentration was 0.05%, the µ of the gel system was the lowest. In summary, low concentration of FG (0.05%) was found to play an important role in improving the properties of SPI gel, including enhancing textural, rheological, and lubricating properties.

Physiochemical characteristics, morphology, and lubricating properties of size-specific whey protein particles by acid or ion aggregation.

To investigate the influence of particle characteristics on their lubricating capacity, microparticles of controlled size (~300, ~700, and ~1900 nm) were prepared from whey proteins using two different approaches: reducing the pH and increasing the calcium ion concentration. The physiochemical, morphological, and tribological properties of the two types of particles were determined. Both treatments pronouncedly decreased the absolute value of zeta-potential and surface hydrophobicity of whey proteins, with calcium ions showing a more severe effect on zeta-potential. The viscosity of the particle suspensions increased with particle size, and ion-induced samples showed higher viscosity than acid-induced ones. Morphology investigation revealed that particle aggregation and irregularity increased with particle size increase. Distinct lubricating behaviors were observed for the two particle types within different size ranges. Viscosity played a more important role in lubrication when the particle size was small, while particle characteristics became more dominant for large particles.

Pasting, Rheological, and Tribological Properties of Rice Starch and Oat Flour Mixtures at Different Proportions.

Rice starch (RS) and oat flour (OF) were mixed in different proportions, and the pasting properties, particle size, rheology, and tribological properties of the mixed system were analyzed. According to the RVA results, OF inhibited the starch pasting, and the pasting temperature and peak viscosity of the mixed system increased. The particle size shifted toward the small particle size after the mixing of RS and OF components, and the RS/OF 9/1 particle size is the smallest. All samples exhibited shear dilution behavior and the viscosity of the system could be significantly increased at a 10 wt% RS content. At sliding speeds of >1 mm/s, the friction of the mixture is usually between the two individual components, which also confirmed the association or interaction between the two polymers.

Rheological and tribological nature of flaxseed gum influenced by concentration and temperature and its application as a coating agent for potato chips.

Influence of different concentrations (0.5, 1.0, 2.0, and 3.0% w/v) and temperatures (4, 25, 50, and 75°C) on particle size distribution (PSD) and rheological and tribological characteristics of flaxseed gum (FSG) solutions was investigated. Besides, FSG dispersions (0.5, 1.0, and 2.0% w/v) were used as edible coating and their influence on the quality parameters (oil uptake, moisture loss, texture, and sensory properties) of fried potato chips was studied. All FSG dispersions revealed shear-thinning nature and viscous properties (as G″ > G') that were more dominant at higher concentrations and lower temperatures. The power-law model presented a good fit in demonstrating the flow behavior of FSG dispersions. Concentration was the variable that affected the tribology of FSG dispersions, while temperature had little effect on the tribology. Particle size distribution was increased with the increasing concentration of FSG. FSG dispersions as an edible coating effectively reduced the moisture loss, oil uptake, and hardness properties of potato chips. Practical Application Profiling the influence of concentration and temperature on the rheology and tribology of flaxseed gum is particularly valuable during food processing. The results predict the physical properties of coated potato chips that can support the potential application of flaxseed gum as a coating agent. Today's consumers prefer healthier food products with low caloric, higher fiber content, functional properties, and sensory qualities. Food industries can use FSG as a low-cost natural coating material in terms of economic benefits, consumer acceptance, and providing an inordinate potential both for its protective effect and carrying functional compounds such as antioxidants in their coating matrix.

Study on Active Particles in Air Plasma and Their Effect on α-Amylase.

As a new technology for food processing, plasma has good prospects for protein modification. This study investigated the effect of plasma on the activity of the α-amylase. The composition of the active particles in air plasma generated by spark discharge was analyzed and determined. Furthermore, the quantitative analysis of the active particles such as H2O2, O3, and -OH was made by the chemical detection method. Powdered α-amylase was treated with plasma in various conditions, in which α-amylase and the variation of α-amylase activity under the action of air plasma were quantitatively analyzed. The results showed that the concentration of active particles in the system was positively correlated with the action time for air plasma. After 5 min of plasma action, the concentration of O3 and H2O2 was large enough for food disinfection, but the concentration of -OH was smaller and its lifetime was extremely short. Moreover, it was determined that the optimum action time for the activation of solid powdered α-amylase by air plasma was 120 s. With higher energy, the air plasma acts directly on solid powdered α-amylase to destroy its spatial structure, resulting in enzyme inactivation, sterilization, and disinfection.

Physicochemical properties and microstructural behaviors of rice starch/soy proteins mixtures at different proportions.

Rice starch (RS) and soy protein (SP) were mixed at various ratios and the physicochemical, rheological and tribological properties of the resulted pastes were analyzed. Microscopy and spectral techniques were applied to follow the structural changes during cooling and heating processes. Higher proportion of SP resulted in lower swelling power. According to DSC and RVA results, SP inhibited the gelatinization of starch, leading to higher pasting temperature; the peak, trough, final viscosities, set back and enthalpy changes were decreased with increasing SP concentration. All the samples presented a shear thinning behavior and the mixtures with soy proteins showed lower viscosity, yield stress and consistency coefficient than pure starch paste. The creep-recovery test showed that the addition of soy proteins resulted in more liquid-like mixtures, causing weakening of instantaneous elastic recovery. The combination of rice starch and soy proteins increased the friction, compared with their individual components, except RS/SP 9/1 at sliding speed >20 mm/s. According to the microstructure and spectra analysis, the soy protein adhered on the surface of starch granules, which might have hindered the leaching of amylopectin; and the association between starch and soy proteins mainly occurred when the starch granules were gelatinized, which could be reinforced during starch retrogradation.

The secondary structure of heated whey protein and its hydrolysates antigenicity.

Fourier transform infrared spectroscopy (FTIR) and circular dichroism (CD) were used to investigate the conformational changes of heated whey protein (WP) and the corresponding changes in the hydrolysates immunoreactivity were determined by competitive enzyme-linked immunosorbent assay (ELISA). Results showed that the contents of alpha- helix and beta-sheet of WP did not decrease much under mild heating conditions and the antigenicity was relatively high; when the heating intensity increased (70 degrees for 25 min or 75 degrees C for 20 min), the content of alpha- helix and beta-sheet decreased to the minimum, so was the antigenicity; However, when the WP was heated at even higher temperature and for a longer time, the beta-sheet associated with protein aggregation begun to increase and the antigenicity increased correspondingly. It was concluded that the conformations of heated WP and the antigenicity of its hydrolysates are related and the optimum structure for decreasing the hydrolysates antigeniity is the least content of alpha-helix and beta-sheet. Establishing the relationship between the WP secondary structure and WP hydrolysates antigenicity is significant to supply the reference for antigenicity reduction by enzymolysis.

A study of the sequential treatment of acute heart failure with sacubitril/valsartan by recombinant human brain natriuretic peptide: A randomized controlled trial.

ABSTRACT: This study aimed to investigate the effects of the basic treatment for heart failure and sequential treatment with rh-brain natriuretic peptide (rhBNP) alone or the combination of rhBNP and sacubitril/valsartan. Cardiac structure, pulmonary artery pressure, inflammation and oxidative stress in patients with acute heart failure were evaluated.Three hundred patients with acute heart failure were included. According to the random number table method, the patients were divided into 3 groups of 100 patients per group: the standard treatment group (treated with an angiotensin-converting enzyme inhibitor, ß receptor blocker, and corticosteroid antagonist), rhBNP group (basic treatment combined with rhBNP) and sequential treatment group (basic treatment for heart failure combined with rhBNP followed by sacubitril/valsartan). The changes in NT-probrain natriuretic peptide (BNP) levels, cardiac troponin T (cTnT) levels, cardiac structure, pulmonary artery pressure, and the levels inflammatory factors and oxidative stress factors were compared among the 3 groups at 1, 4, 12, and 36 weeks after treatment.The sequential treatment group displayed superior outcomes than the standard treatment group and the rhBNP group in terms of left atrium diameter, left ventricular end diastolic volume, left ventricular ejection fraction, pulmonary artery pressure, NT-proBNP levels, and cTnT levels, which respond to damage to the heart structure and myocardium. This result may be related to the decreased levels of inflammatory factors and the correction of oxidative stress imbalance.Sacubitril/valsartan significantly reduce the serum levels of inflammatory factors in patients with acute heart failure while decreasing the levels of oxidizing factors and increasing the levels of antioxidant factors. These changes may be one of the explanations for the better cardiac structure and better pulmonary artery pressure observed in the sequential treatment group.