IL-1ß/IL-1R1 signaling is involved in the propagation of α-synuclein pathology of the gastrointestinal tract to the brain.

The pathological hallmark of Parkinson's disease (PD) is the intraneuronal accumulation of misfolded alpha-synuclein (termed Lewy bodies) in dopaminergic neurons of substantia nigra par compacta (SNc). It is assumed that the α-syn pathology is induced by gastrointestinal inflammation and then transfers to the brain by the gut-brain axis. Therefore, the relationship between gastrointestinal inflammation and α-syn pathology leading to PD remains to be investigated. In our study, rotenone (ROT) oral administration induces gastrointestinal tract (GIT) inflammation in mice. In addition, we used pseudorabies virus (PRV) for tracing studies and performed behavioral testing. We observed that ROT treatments enhance macrophage activation, inflammatory mediator expression, and α-syn pathology in the GIT 6-week post-treatment (P6). Moreover, pathological α-syn was localized with IL-1R1 positive neural cells in GIT. In line with these findings, we also find pS129-α-syn signals in the dorsal motor nucleus of the vagus (DMV) and tyrosine hydroxylase in the nigral-striatum dynamically change from 3-week post-treatment (P3) to P6. Following that, pS129-α-syn was dominant in the enteric neural cell, DMV, and SNc, accompanied by microglial activation, and these phenotypes were absent in IL-1R1r/r mice. These data suggest that IL-1ß/IL-1R1-dependent inflammation of GIT can induce α-syn pathology, which then propagates to the DMV and SNc, resulting in PD.

Application of Three-Dimensional Digital Photogrammetry to Quantify the Surface Roughness of Milk Powder.

The surface appearance of milk powders is a crucial quality property since the roughness of the milk powder determines its functional properties, and especially the purchaser perception of the milk powder. Unfortunately, powder produced from similar spray dryers, or even the same dryer but in different seasons, produces powder with a wide variety of surface roughness. To date, professional panelists are used to quantify this subtle visual metric, which is time-consuming and subjective. Consequently, developing a fast, robust, and repeatable surface appearance classification method is essential. This study proposes a three-dimensional digital photogrammetry technique for quantifying the surface roughness of milk powders. A contour slice analysis and frequency analysis of the deviations were performed on the three-dimensional models to classify the surface roughness of milk powder samples. The result shows that the contours for smooth-surface samples are more circular than those for rough-surface samples, and the smooth-surface samples had a low standard deviation; thus, milk powder samples with the smoother surface have lower Q (the energy of the signal) values. Lastly, the performance of the nonlinear support vector machine (SVM) model demonstrated that the technique proposed in this study is a practicable alternative technique for classifying the surface roughness of milk powders.

SNAP25 is a potential target for early stage Alzheimer's disease and Parkinson's disease.

BACKGROUND: Alzheimer's disease (AD) and Parkinson's disease (PD), two common irreversible neurodegenerative diseases, share similar early stage syndromes, such as olfaction dysfunction. Yet, the potential comorbidity mechanism of AD and PD was not fully elucidated. METHODS: The gene expression profiles of GSE5281 and GSE8397 were downloaded from the Gene Expression Omnibus (GEO) database. We utilized a series of bioinformatics analyses to screen the overlapped differentially expressed genes (DEGs). The hub genes were further identified by the plugin CytoHubba of Cytoscape and validated in the hippocampus (HIP) samples of APP/PS-1 transgenic mice and the substantial nigra (SN) samples of A53T transgenic mice by real-time quantitative polymerase chain reaction (RT-qPCR). Meanwhile, the expression of the target genes in the olfactory epithelium/bulb was detected by RT-qPCR. Finally, molecular docking was used to screen potential compounds for the target gene. RESULTS: One hundred seventy-four overlapped DEGs were identified in AD and PD. Five of the top ten enrichment pathways mainly focused on the synapse. Five hub genes were identified and further validated. As a common factor in AD and PD, the changes of synaptosomal-associated protein 25 (SNAP25) mRNA in olfactory epithelium/bulb were significantly decreased and had a strong association with those in the HIP and SN samples. Pazopanib was the optimal compound targeting SNAP25, with a binding energy of - 9.2 kcal/mol. CONCLUSIONS: Our results provided a theoretical basis for understanding the comorbidity mechanism of AD and PD and highlighted that SNAP25 in the olfactory epithelium may serve as a potential target for early detection and intervention in both AD and PD.

The Application of Artificial Intelligence and Big Data in the Food Industry.

Over the past few decades, the food industry has undergone revolutionary changes due to the impacts of globalization, technological advancements, and ever-evolving consumer demands. Artificial intelligence (AI) and big data have become pivotal in strengthening food safety, production, and marketing. With the continuous evolution of AI technology and big data analytics, the food industry is poised to embrace further changes and developmental opportunities. An increasing number of food enterprises will leverage AI and big data to enhance product quality, meet consumer needs, and propel the industry toward a more intelligent and sustainable future. This review delves into the applications of AI and big data in the food sector, examining their impacts on production, quality, safety, risk management, and consumer insights. Furthermore, the advent of Industry 4.0 applied to the food industry has brought to the fore technologies such as smart agriculture, robotic farming, drones, 3D printing, and digital twins; the food industry also faces challenges in smart production and sustainable development going forward. This review articulates the current state of AI and big data applications in the food industry, analyses the challenges encountered, and discusses viable solutions. Lastly, it outlines the future development trends in the food industry.

Assessing and Quantifying the Surface Texture of Milk Powder Using Image Processing.

Milk powders produced from similar spray dryers have different visual appearances, while the surface appearance of the powder is a key quality attribute because the smoothness of the milk powder also affects flowability and handling properties. Traditionally quantifying this nuanced visual metric was undertaken using sensory panelists, which is both subjective and time consuming. Therefore, it is advantageous to develop an on-line quick and robust appearance assessment tool. The aim of this work is to develop a classification model which can classify the milk powder samples into different surface smoothness groups. This work proposes a strategy for quantifying the relative roughness of commercial milk powder from 3D images. Photogrammetry equipment together with the software RealityCapture were used to build 3D models of milk powder samples, and a surface normal analysis which compares the area of the triangle formed by the 3 adjacent surface normals or compares the angle between the adjacent surface normals was used to quantify the surface smoothness of the milk powder samples. It was found that the area of the triangle of the smooth-surface milk powder cone is smaller than the area of the triangle of the rough-surface milk powder cone, and the angle between the adjacent surface normals of the rough-surface milk powder cone is larger than the angle between the adjacent surface normals of the smooth-surface milk powder cone, which proved that the proposed area metrics and angle metrics can be used as tools to quantify the smoothness of milk powder samples. Finally, the result of the support vector machine (SVM) classifier proved that image processing can be used as a preliminary tool for classifying milk powder into different surface texture groups.

Effects of Morphology on the Bulk Density of Instant Whole Milk Powder.

The chemical and physical properties of instant whole milk powder (IWMP), such as morphology, protein content, and particle size, can affect its functionality and performance. Bulk density, which directly determines the packing cost and transportation cost of milk powder, is one of the most important functional properties of IWMP, and it is mainly affected by physical properties, e.g., morphology and particle size. This work quantified the relationship between morphology and bulk density of IWMP and developed a predictive model of bulk density for IWMP. To obtain milk powder samples with different particle size fractions, IWMP samples of four different brands were sieved into three different particle size range groups, before using the simplex-centroid design (SCD) method to remix the milk powder samples. The bulk densities of these remixed milk powder samples were then measured by tap testing, and the particles' shape factors were extracted by light microscopy and image processing. The number of variables was decreased by principal component analysis and partial least squares models and artificial neural network models were built to predict the bulk density of IWMP. It was found that different brands of IWMP have different morphology, and the bulk density trends versus the shape factor changes were similar for the different particle size range groups. Finally, prediction models for bulk density were developed by using the shape factors and particle size range fractions of the IWMP samples. The good results of these models proved that predicting the bulk density of IWMP by using shape factors and particle size range fractions is achievable and could be used as a model for online model-based process monitoring.