Physical and chemical properties of edamame during bean development and application of spectroscopy-based machine learning methods to predict optimal harvest time.

This study aims to investigate the changes in physical and chemical properties of edamame during bean development and apply a spectroscopy-based machine learning (ML) technique to determine optimal harvest time. The edamame harvested at R5 (beginning seed), R6 (full seed), and R7 (beginning maturity) growth stages were characterized for physical and chemical properties, and pods were measured for spectral reflectance (360-740 nm) using a handheld spectrophotometer. The samples were categorized into 'early', 'ready', and 'late' based on the characterized properties. The results showed that pod/bean weight and pod thickness peaked at R6 and remained stable thereafter. Sugar, starch, alanine, and glycine also peaked at R6 but proceeded to decline. The ML method (random forest classification) using pods' spectral reflectance had a high accuracy of 0.95 for classifying 'early' and 'late' samples and 0.87 for classifying 'early' and 'ready' samples. Therefore, this method can determine the optimal harvest time of edamame.

Non-sterile fermentation of food waste using thermophilic and alkaliphilic Bacillus licheniformis YNP5-TSU for 2,3-butanediol production.

Conversion of food waste into 2,3-butanediol (2,3-BDO) via microbial fermentation provides a promising way to reduce waste disposal to landfills and produce sustainable chemicals. However, sterilization of food waste, an energy- and capital-costly process, is generally required before fermentation to avoid any contamination, which reduces the energy net output and economic feasibility of food waste fermentation. In this study, we investigated the non-sterile fermentation of food waste to produce 2,3-BDO using a newly isolated thermophilic and alkaliphilic B. licheniformis YNP5-TSU. Three unitary food waste samples (i.e., pepper, pineapple, cabbage wastes) and one miscellaneous food waste mixture were respectively inoculated with B. licheniformis YNP5-TSU under non-sterile conditions. At 50 °C and an initial pH of 9.0, B. licheniformis YNP5-TSU was able to consume all sugars in food waste and produce 5.2, 5.9, 5.9 and 4.3 g/L of 2,3-BDO within 24 h from pepper, pineapple, cabbage and miscellaneous wastes, respectively, corresponding to a yield of 0.40, 0.38, 0.41 and 0.41 g 2,3-BDO/g sugar. These 2,3-BDO concentrations and yields from the non-sterile fermentations were comparable to those from the traditional sterile fermentations, which produced 4.0-6.8 g/L of 2,3-BDO with yields of 0.31-0.48 g 2,3-BDO/g sugar. Moreover, B. licheniformis was able to ferment various food wastes (pepper, pineapple and miscellaneous wastes) without any external nutrient addition and produce similar 2,3-BDO quantities. The non-sterile fermentation of food waste using novel thermophilic and alkaliphilic B. licheniformis YNP5-TSU provides a robust and energy-efficient approach to convert food waste to high-value chemicals.

Flavor compounds in Vine Tea (Ampelopsis grossedentata) infusions.

Vine tea (Ampelopsis grossedentata) is a tea traditionally used in Chinese herbal medicine that is rich in the natural antioxidant dihydromyricetin (ampelopsin). In addition to its multiple health benefits, vine tea extracts and dihydromyricetin have been suggested as potential natural antioxidants for food applications, such as soybean oil and meat products. However, there is still little information available on vine tea chemistry, and in particular the volatile profile and sensory characteristics, which can affect product acceptability and restrict its use as a natural antioxidant. The objective of this exploratory study was to identify potential volatile components present in vine tea in order to support further research and applications in the food industry. Vine tea infusions brewed from commercial samples were characterized by acidic pH values and a dark, reddish-yellow color. Twenty-one volatile compounds were identified as potential flavor components of vine tea, including aldehydes and ketones. Further studies are suggested to quantify the volatile compounds and understand their importance to vine tea's aroma profile. Sensory studies are also suggested to access consumer's acceptability of vine tea and products containing vine tea as an ingredient.

Compositional variability of food wastes and its effects on acetone-butanol-ethanol fermentation.

Converting food waste into butanol via acetone, butanol, and ethanol (ABE) fermentation provides the potential to recover energy and value-added chemicals from food waste. However, the high variability of food waste compositions has hindered the consistency and predictability of butanol production, impeding the development of a robust industrial fermentation process. This study characterized the compositional variation of collected food wastes and determined correlations between food waste compositional attributes and butanol yields for a better prediction of food waste fermentation with Clostridium. The total sugar, starch, fiber, crude protein, fat and ash contents (on dry basis) in the food waste samples were in a range of 0.5-53.5%, 0-25.2%, 0.6-26.9%, 5.5-21.5%, 0.1-37.9%, and 1.4-13.7%, respectively. The high variability of food waste composition resulted in a wide range (3.5-11.5 g/L) of butanol concentrations with an average of 8.2 g/L. Pearson's correlation analysis revealed that the butanol concentrations were strongly and positively correlated with equivalent glucose and starch contents in food waste, strongly and negatively correlated with fiber content, and weakly correlated with total sugar, protein, fat, and ash contents. The regression models constructed based on equivalent glucose and fiber contents reasonably predicted the butanol concentration, with the R2 of 0.80. Our study investigated the variability of food waste composition and, for the first time, unveiled relationships between food waste compositional attributes and fermentation yields, contributing to a greater understanding of food waste fermentation, which, in turn, assists in developing new strategies for increased consistency and predictability of food waste fermentation.

Antioxidant activities of Vine Tea (Ampelopsis grossedentata) extract and its major component dihydromyricetin in soybean oil and cooked ground beef.

Antioxidant activities of Ampelopsis grossedentata extract (EXT) and its major component dihydromyricetin (DHM) were analysed and compared with BHA in two model systems, soybean oil and cooked ground beef. Oxidation of soybean oil samples was measured using peroxide value, anisidine value, headspace volatiles and headspace oxygen content. TBARS (thiobarbituric acid reactive substances) test was used to measure the oxidation of cooked beef. DHM was more potent than BHA in preventing soybean oil oxidation. EXT was not as effective as BHA or DHM in soybean oil. In cooked beef, all three antioxidants significantly lowered oxidation compared to control, but there were no differences between the three. Mechanisms and potentials of EXT and DHM as natural food antioxidants need to be studied on a case-by-case basis.

Influence of cell printing on biological characters of chondrocytes.

OBJECTIVE: To establish a two-dimensional biological printing technique of chondrocytes and compare the difference of related biological characters between printed chondrocytes and unprinted cells so as to control the cell transfer process and keep cell viability after printing. METHODS: Primary chondrocytes were obtained from human mature and fetal cartilage tissues and then were regularly sub-cultured to harvest cells at passage 2 (P2), which were adjusted to the single cell suspension at a density of 1×10(6)/mL. The experiment was divided into 2 groups: experimental group P2 chondrocytes were transferred by rapid prototype biological printer (driving voltage value 50 V, interval in x-axis 300 µm, interval in y-axis 1500 µm). Afterwards Live/Dead viability Kit and flow cytometry were respectively adopted to detect cell viability; CCK-8 Kit was adopted to detect cell proliferation viability; immunocytochemistry, immunofluorescence and RT-PCR was employed to identify related markers of chondrocytes; control group steps were the same as the printing group except that cell suspension received no printing. RESULTS: Fluorescence microscopy and flow cytometry analyses showed that there was no significant difference between experimental group and control group in terms of cell viability. After 7-day in vitro culture, control group exhibited higher O.D values than experimental group from 2nd day to 7th day but there was no distinct difference between these two groups (P>0.05). Inverted microscope observation demonstrated that the morphology of these two groups had no significant difference either. Similarly, Immunocytochemistry, immunofluorescence and RT-PCR assays also showed that there was no significant difference in the protein and gene expression of type II collagen and aggrecan between these two groups (P>0.05). Conclusion Cell printing has no distinctly negative effect on cell vitality, proliferation and phenotype of chondrocytes. Biological printing technique may provide a novel approach for realizing the oriented, quantificational and regular distribution of chondrocytes in a two-dimensional plane and lay the foundation for the construction of three-dimensional cell printing or even organ printing system.

Reduction in lipid oxidation by incorporation of encapsulated sodium tripolyphosphate in ground turkey.

Ground turkey, with 1% NaCl, was incorporated with no sodium tripolyphosphate (control, nSTP), unencapsulated STP (uSTP; 0.3% or 0.5%), encapsulated STP (eSTP; 0.3% or 0.5% active, phosphate basis), or a blend (0.3% uSTP plus 0.2% eSTP). Encapsulate (hydrogenated vegetable oil) was designed to melt at 74°C. Treatments were stored (4, 24h at 3°C) before being cooked to two different endpoints (EPT; 74, 79°C) followed by post-cooked storage (0, 5, 10days). An improvement of 77% (0.3% eSTP) and 80% (0.5% eSTP) in the reduction of TBARS was found in comparison to corresponding uSTP. The blend produced a 62% improvement compared to uSTP (0.5%) while maintaining cook yield. CIE a* values were highest at both EPT and post-cooked storage times beyond 0 day for eSTP. Meat manufacturing procedures that entail a delayed thermal processing step will benefit by an improvement in lipid oxidation control through the use of encapsulated phosphates.

Antioxidative effects of encapsulated sodium tripolyphosphate and encapsulated sodium acid pyrophosphate in ground beef patties cooked immediately after antioxidant incorporation and stored.

Ground beef with 1% NaCl was incorporated with 0.5% unencapsulated sodium tripolyphosphate (uSTP), 0.5% encapsulated sodium tripolyphosphate (eSTP), 0.5% unencapsulated sodium acid pyrophosphate (uSAPP), or 0.5% encapsulated sodium acid pyrophosphate (eSAPP) prior to being cooked and stored (0 or 6 d, 3 °C). The pH was higher (P<0.05) for sodium tripolyphosphate samples (6 d: uSTP 5.98; eSTP 5.89) and lower (P<0.05) for sodium acid pyrophosphate (6 d: uSAPP 5.31, eSAPP 5.33) samples than control sample (6 d, 5.50). Overall, samples with uSTP had the least cooking loss and lowest TBARS values. TBARS (mg/kg) for the phosphate treatments were lower (P<0.05; ave. 1.78, 0 d; 3.49, 6 d) than for the control samples (3.07, 0 d; 22.85, 6 d). Therefore, phosphate incorporation into ground beef prior to cooking aids in the reduction of oxidation in the cooked, stored product, although a longer period of time before thermal processing may be necessary for the encapsulated phosphate to have significant benefits.

Modified nasomaxillary and hard palatine osteotomy combined nasal implantation to correct Binder syndrome.

Maxillonasal dysplasia, or Binder syndrome, is a congenital condition consisting of midfacial hypoplasia with a characteristic of flat nasal deformity. Overall goal of treatment is to advance skeletal dysplasia of the midface and correct the deformities of the flat nose. Surgical approach is mainly varied with the degree of deformity from simple nasal implant to complicated naso-maxillary osteotomy. In our study, we reported 8 patients with maxillonasal dysplasia using modified naso-maxillary complex and hard palatine "box" osteotomy, combined with chondrocostal bone grafts or nasal implant to correct the retruded nasal deformity. The technique has been used in all patients with ages and degree of deformity. All patients were satisfied with outcome of operation, no severe complication was found. Six-month follow-up evaluation showed good correction of the midface profile and nasal projection, the advancement of midface was found stable, chondrocostal bone graft was fixed perfectly, and no obvious absorption and remodeling was found in short time. The lateral cephalometric analysis and superimposition results showed after the operation, sella-nasion distance had been increased approximately 5 mm, and SNA angle had been increased about 10 degrees. Soft tissue measurement showed the facial convexity angle has increased 8 degrees; the nasolabial angle had increased about 10 degrees after surgery. The tip of the nose had moved 10.0 mm anteriorly and 3.0 mm coronally, respectively. As the result showed modified nasomaxillary complex and hard palatine "box" osteotomy can be a good alternative for advancement of midfacial hypoplasia instead of traditional Le Fort I, II osteotomy, chondrocostal bone graft is a perfect option to correct nasal deformity of Binder syndrome, and both can satisfy requirement of patients.

Comparative investigation of viability, metabolism and osteogenic capability of tissue-engineered bone preserved in sealed osteogenic media at 37 °C and 4 °C.

Preservation of tissue-engineered (TE) bone is one of the key problems needed to be solved for its clinic application and industrialization. Traditional cryopreservation has been restricted because of the damages caused by ice formation and solution. Hypothermic preservation at 4 °C has been widely used for the preservation of transplanted organ despite potential negative effects on viability of cells and tissue. 37 °C is the best temperature for maintaining cellular bioactivities. However, 37 °C also has a potential negative effect on preserved cells due to consumption of nutrients and accumulation of by-products. No studies have reported which temperature is more suitable for the preservation of TE bone constructs. The current study explored the feasibility of preservation of TE bone constructs in sealed osteogenic media at 37 °C and 4 °C. Human bone marrow stromal cells (hBMSCs) were seeded into partially demineralized bone matrix (pDBM) scaffolds and cultured for 7 days to form TE bone constructs. The constructs were preserved in sealed osteogenic media at either 37 °C or 4 °C for 5, 7, 9 and 11 days, respectively. Growth kinetics, viability, metabolism and osteogenic capability were evaluated to explore the feasibility of preservation at 37 °C and 4 °C. The constructs cultured in osteogenic media at humidified 37 °C/5%CO2 served as the positive control. The results demonstrated that all the constructs preserved at 4 °C showed negative osteogenic capability at all time points with a much lower level of growth kinetics, viability and metabolism compared to the positive control. However, the constructs preserved at 37 °C showed good osteogenic capability within 7 days with a certain level of growth kinetics, viability and metabolism, although an obvious decrease in osteogenic capability was observed in the constructs preserved at 37 °C over 9 days. These results indicate that the preservation of TE bone constructs is feasible at 37 °C within 7 days in sealed osteogenic media.

The comparative study of craniofacial structural characteristic of individuals with different types of cleft palate.

To compare craniofacial structural characteristic of individuals with different types of cleft palate and to lay a foundation for better treatment protocol for patients with cleft palate, we chose a sample consisting of 12 patients with Treacher Collin syndrome, 15 patients with Pierre Robin sequence, 40 patients with unilateral complete cleft lip and palate, and 40 patients with isolated cleft palate who met certain criteria. Lateral cephalometric radiographs were obtained from each subject. A total of 22 variables, comprising 11 angular, 9 linear, and 2 ratio measurements, were studied. The z-scores were analyzed during paired Student t test. The data showed us that there seems to be no difference in craniofacial structures between patients with isolated cleft palate and normal persons. Patients with unilateral complete cleft lip and palate who had only cleft lip repaired exhibit such characteristics as midface retrusion, relatively excessive lower facial height, and more obtuse gonial angle. The cranial base areas of individuals with Treacher Collin syndrome and Pierre Robin sequence are similar to those of normal persons. Mandibular hypoplasia in both vertical and horizontal dimensions and maxillary retrusion can be found in patients with Treacher Collin syndrome, while only mandibular hypoplasia in the horizontal dimension can be found in patients with Pierre Robin sequence. The developmental deficiency of craniofacial structures seems to be a separate deformity, not the direct outcome of cleft palate defect.

[Comparative research of craniofacial structural characteristics of syndromic and non-syndromic patients with cleft palate].

OBJECTIVE: To compare craniofacial structural characteristic of syndromic and non-syndromic patients with cleft palate and to probe into the reason of their maxillary hypoplasia and to lay a foundation for better treatment protocol for syndromic patients with cleft palate. METHODS: The sample consisted of 8 individuals with Treacher Collin syndrome, 9 patients with Pierre Robin syndrome, and 40 patients with non-syndromic cleft palate which met certain criterions. Lateral cephalometric radiographs were obtained from each study subject. A total of 18 variables, comprising 9 angular, 7 linear, and 2 ratio measurements, were studied. SPSS 12.0 software was used to describe the statistics data, consisting of means, SD, and t test. RESULTS: The tendency for smaller value in SNB and larger value in ANB indicate a severer anteroposterior mandibular hypoplasia in the syndromic type cleft. There was no difference between syndromic and non-syndromic cleft palate patients with regards to maxillary anteroposterior development. No significant difference on the development in cranial base area was found either. CONCLUSION: This interplay of cranio-facial bones is very important in the development of this complex, which will not only affect the growth but also the defect development. In this study, the patients with the two syndromes showed the similar growth potential of maxilla with the non-syndromic cleft patients.