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High CO 2 in packages significantly extends microbiological shelf life of poultry meat. Cold plasma is an emerging antimicrobial treatment, which generates various reactive gas species and inactivates microbials effectively. The objective of this study was to explore the potential effects of combining high CO 2 package and in-package cold plasma (IPCP) treatments on the quality and safety of raw chicken breast meat. Noninoculated samples and samples inoculated with Campylobacter jejuni and Salmonella Typhimurium were packaged in 0, 30, 70, or 100% CO 2 (with make-up gas N 2) and treated with IPCP at 70 kV for 3 min. Ozone formation, microbial counts, drip loss, pH, and color were measured. There was no interaction effect between high CO 2 package and IPCP on microbial counts, drip loss, and color measurements. IPCP reduced spoilage microbial growth by 0.43 log (from 7.00 log to 6.57 log, P = 0.033) and C. jejuni populations by 0.67 log (from 4.82 log to 4.15 log, P < 0.001) on meat surface but did not affect S. Typhimurium (P = 0.206). Increased CO 2 in packages had more effect on spoilage microbial growth (more than 1.5 log from 8.08 log to 6.35 log, P < 0.001) and S. Typhimurium populations (more than 0.5 log from 4.94 log to 4.39 log, P = 0.004) than IPCP but did not affect C. jejuni (P = 0.163). IPCP resulted in increases in changes in L* by 1.67 units (0.70 vs. 2.37, P = 0.016) and a* values by 0.56 units (0.73 vs. 1.29, P < 0.001) and decreases in b* values by 0.91 units (0.46 versus −0.45, P = 0.015). High CO 2 levels caused increases in changes in L* values by 4.35 units (−0.82 versus 3.53, P < 0.001) with no effects on a* and b* values (P > 0.05). Data demonstrate that there are no combined effects by high CO 2 package and IPCP on meat quality and safety of raw chicken breast meat under our experimental conditions. Either high CO 2 package or IPCP can retain microbial quality and safety, even though they may cause changes in appearance of stored chicken breast meat. [ABSTRACT FROM AUTHOR]

The purpose of the present study was to construct a nomogram for postoperative delirium (POD) after deep brain stimulation (DBS) surgery in patients with Parkinson's disease (PD). The present study retrospectively enrolled 165 patients with PD who had undergone DBS surgery. The patients were assessed using the Confusion Assessment Method for the Intensive Care Unit and were divided into 2 groups: the delirium group and nondelirium group. The nomogram for POD after DBS surgery was constructed from the results of univariate analysis and multivariate logistic analysis of the influencing factors for POD after DBS surgery. Univariate analysis revealed that the preoperative length of stay and the presence of preoperative brain atrophy, preoperative pulmonary inflammation, and postoperative cerebral edema were statistically significant. The results from the nonmotor symptoms scale for PD, mini-mental state examination, PD sleep scale, and unified PD rating scale III were also statistically significant (P < 0.05). Multivariate logistic regression analysis showed that the unified PD rating scale III (odds ratio [OR], 2.284; 95% confidence interval [CI], 1.614–3.232), nonmotor symptoms scale for PD (OR, 8.191; 95% CI, 5.629–11.917), PD sleep scale (OR, 0.058; 95% CI, 0.05–0.067), preoperative length of stay (OR, 1.230; 95% CI, 1.053–1.437), and preoperative brain atrophy (OR, 3.912; 95% CI, 3.5–4.255) were independent factors that influenced the occurrence of POD after DBS surgery. A nomogram model was constructed using these indicators. The model predicted an area under the receiver operating characteristic curve after DBS surgery of 0.870 (95% CI, 0.808–0.918), sensitivity of 74.19%, and specificity of 91.54%. The present study has presented a reliable and useful nomogram that can accurately predict the occurrence of POD after DBS surgery in patients with PD. This tool is easy to use and could assist physicians during the therapeutic decision-making process. [ABSTRACT FROM AUTHOR]

• WPI and KGM could be used as emulsifiers to stabilize W/O/W emulsion gels. • The structure network of emulsion gels was more compact with the addition of KGM. • KGM improved the physical stabilities and gel properties of emulsion gels. • The addition of KGM reduced the digestion rate of protein and oil droplets. • WPI-KGM enhanced the bioaccessibility of GSP encapsulated in emulsion gels. In this work, the effects of konjac glucomannan (KGM) concentrations on microstructure, gel properties, stability and digestibility of water-in-oil-in-water emulsion gels stabilized by polyglycerol polyricinoleate and whey protein isolate were investigated. Visual appearance indicated that a non-layered double emulsion gel was formed when KGM increased to 0.75%. Emulsion gels with 1.5% KGM showed the highest encapsulation, freeze-thaw and photochemical stability due to the formation of the smallest droplets, which were supported by microscopic observations. Moreover, the addition of KGM improved water holding capacity, rheological and texture properties of emulsion gels. Particularly, at 1.5% or 1.75% KGM, color and potential of hydrogen showed the most stable level after 14 days of storage. During in vitro digestion, KGM delayed the hydrolysis of protein and oil droplets, and then improved the bioavailability of grape seed proanthocyanidin. These results promoted the application of KGM in emulsion gels and the encapsulation of nutraceuticals. [ABSTRACT FROM AUTHOR]

Mesenchymal stem cells (MSCs) have the capacity to generate multiple tissues of mesodermal origin, and also have the potential to trans-differentiate into neurons. We isolated MSCs from the Wharton’s jelly of the human umbilical cord (WJ-MSCs), and efficiently induced WJ-MSCs into neuron-like cells using a modified method. After neuronal induction for 12 days, most of WJ-MSCs expressed mature neuronal marker MAP2 (83 ± 7%), and meanwhile some adopted neuronal morphology. WJ-MSCs also expressed Nestin (34 ± 6%), NSE (30 ± 5%), and GFAP (12 ± 3%). Moreover, we used miRNA microarray to analyze the differentially expressed miRNAs in neuronal differentiation of WJ-MSCs. Microarray analysis revealed discrepant miRNA profiles in the uninduced WJ-MSCs and WJ-MSCs derived neurons. Six miRNAs were chosen for further qRT-PCR validation. Among these 6 miRNAs, four miRNAs (miR-1290, miR-26b, miR-194, and miR-124a) were up-regulated and 2 miRNAs (miR-4521 and miR-543) were down-regulated in the WJ-MSCs derived neurons. In conclusion, WJ-MSCs could be efficiently induced into neuron-like cells. More importantly, our findings suggested that miRNAs might play important roles in the neuronal differentiation of WJ-MSCs. [ABSTRACT FROM AUTHOR]

This study investigated the influence of partial substitution of NaCl with KCl on the formation of volatile compounds in bacons during processing using a purge and trap dynamic headspace GC/MS system. Three substitutions were 0% KCl (I), 40% KCl (II), and 70% KCl (III). The profiles of the volatile compounds significantly changed during processing, particularly during the drying/ripening. At the end of process, the bacons from substitution III formed significantly higher levels of lipid-derived volatiles, such as straight chain aldehydes, hydrocarbons than bacons from substitution I and II, whereas the latter formed higher levels of volatiles from amino acid degradation such as 3-methylbutanal. There were very few differences in volatile formation between 0% and 40% KCl application. These results suggest that K + substitution of Na + by more than 40% may significantly change profiles of volatiles in finished dry-cured bacons and therefore would result in changes in the product aroma and/or flavour. [ABSTRACT FROM AUTHOR]

In this paper, a miniature methanol fuel processor and its controller design is introduced for onboard hydrogen production. The hydrogen is generated via autothermal reforming of methanol. The control scheme consists of a hydrogen flow rate controller and a reforming temperature controller. To deal with uncertain system dynamics and external disturbance, an adaptive sliding mode control algorithm is adopted as the hydrogen flow rate controller for regulating hydrogen flow rate by manipulating methanol flow rate. Additionally, a high-gain observer is implemented to estimate the unmeasurable system state. The stability of closed-loop system is guaranteed by standard Lyapunov analysis. Furthermore, a variable ratio control law is employed as the reforming temperature controller to achieve steady reforming temperature by adjusting the reforming air flow rate. Finally, the effectiveness of the entire system is testified by experimental means. [ABSTRACT FROM AUTHOR]

Highlights: [•] Antioxidant activities of corn gluten meal hydrolysates with different M w were compared. [•] Hydrolysates with M w <10kDa exhibited the highest antioxidant activities in all relevant assays. [•] Three antioxidant peptides were identified from fraction F3 using LC–ESI–Q–TOF MS/MS. [Copyright &y& Elsevier]

Abstract: Patulin is a secondary metabolite, which is mainly produced by certain species of Aspergillus and Penicillium fungi. In this study, a total of 95 samples of apple products were analyzed for patulin content, including apple juice, baby food, apple juice concentrate, and mixed juice. Results of the study showed in 16% of apple products level of patulin found was higher than 50μg/kg. Only 12 samples, 12.6% in 95 samples were below detectable limit for patulin analysis. The average and median content of patulin in all the samples was 20.4 and 10.3μg/kg, respectively. The results of this study indicate that it is possible to reduce patulin levels in apple juice concentrate, the total reduction rate was 46.2% after processing. And the most significant stage for the reduction of patulin content was washing. After washing, the mean loss of patulin was 33.6%. [Copyright &y& Elsevier]

Abstract: Endostatin has been demonstrated to represent a promising novel medicine to treat malignant tumors, and it may be more effective when combined with conventional treatment. Meanwhile, a promising area of research in radiation oncology is the integration of molecular targeting agents to improve the effectiveness of radiotherapy (RT) in the control of primary tumor. Antiangiogenic agents are one such class of targeted therapies and have shown promise in both laboratory and clinical experiments. Endostatin in combination with RT has feasibility; but it also has lots of problems. Further understanding of the mechanisms is needed. [Copyright &y& Elsevier]

The objective of this study was to evaluate a novel multi-blade Shear (MBS) method for measuring texture properties of both raw and cooked broiler fillets (pectoralis major) with the woody breast (WB) myopathy. A total of 180 broiler breast fillets (60 normal [ NOR ], 60 moderate WB [ MOD ], and 60 severe WB [ SEV ]) in two meat states (fresh never-frozen, n = 144; frozen/thawed, n = 36) were chosen based on their WB scores. In each trial, half of the fillets were used for measuring raw meat texture and the other half for cooked meat texture measurement. Blunt Meullenet-Owens Razor Sear (BMORS) was used for comparison. In fresh raw broiler fillets, both the MBS and BMORS methods detected differences between NOR, MOD, and SEV fillets (P < 0.001). In cooked broiler fillets, the methods were equivalent in their ability to separate SEV from NOR fillets. The MBS measurements showed greater Spearman correlation coefficients with the WB scores (r s ≥ 0.70 in raw and ≥ 0.33 in cooked) compared to the BMORS measurements (r s = 0.63 in raw and ≤ 0.27 in cooked) for both fresh and cooked breast fillets. In addition, the MBS measurements were either as precise as or more precise than BMORS measurements regardless of meat condition (fresh vs. cooked) and the shear parameter. These results suggest that the MBS method is more reliable in measuring tactile characteristics of broiler breast fillets with the WB myopathy compared with the BMORS method. [ABSTRACT FROM AUTHOR]

Response surface methodology (RSM) was used to optimize in-package cold plasma (IPCP) treatment for raw chicken breast meat. Non-inoculated and inoculated samples with Campylobacter (5.06 log 10 CFU/mL) and Salmonella (5.40 log 10 CFU/mL) were packaged in 35% O 2 /60% CO 2 , 65% O 2 /30% CO 2 , or 95% O 2 /0% CO 2 and treated at 60, 70, or 80 kV for 60, 180, or 300 s. Microbial counts, color, pH, and drip loss were measured. There were no differences in Campylobacter , Salmonella , drip loss, or pH between treatments. IPCP could reduce psychrophiles by >1.0 log, depending on O 2 and voltage interaction. Treatment effects on meat color varied by CIE L*a*b*. RSM analysis suggested that packaging atmosphere with 35% O 2 and 60% CO 2 and IPCP at 60 kV for 60 s were the optimal condition for maximizing microbiological shelf-life and minimizing appearance changes in raw chicken meat packaged in a barrier film and stored at 4 °C for 5 days. The current study used response surface methodology to determine the optimal condition in the combination of voltage and time of an in-package cold plasma (IPCP) treatment and modified atmosphere (MA) packaging for extending shelf life and reducing food safety risk of pre-packaged raw chicken breast meat during refrigerated storage. Our data provided evidence that the optimal IPCP-treatment parameters and packaging atmosphere varied with targeted microorganisms and CIEL*a*b* color indicators. In MA packaging, changes in IPCP treatment voltage and time did not affect populations of Campylobacter and Salmonella , drip loss and pH; however, low IPCP treatment voltage (60 kV) for short exposure time (60 s) was as effective as the high voltage (80 kV) for longer treatment time (300 s) against psychrophiles and could reduce the changes in raw meat appearance (indicated with CIEL* measurements) due to IPCP treatment. Reducing O 2 in packages from 95 to 35% resulted in better inhibition of psychrophilic growth on raw meat and changes in raw meat appearance or meat color lightness. It is recommended to use MA of 35% O 2 and 60% CO 2 and IPCP treatment at 60 kV for 60 s to extend microbiological shelf life, improve food safety, and retain quality of raw chicken breast meat packaged with a barrier film and stored at refrigerated temperature. • IPCP voltage and time did not affect Campylobacter , Salmonella , drip loss and pH in MA. • 60 kV plus 35% O 2 reduced psychrophiles by 1.0 log compared with greater kV and O 2. • IPCP treatment time did not affect inactivation of psychrophiles in MA package. • IPCP system increased raw meat lightness (L*) with minimum effect at 60 s and 35% O 2. • 35% O 2 /60% CO 2 /5% N 2 , 60 kV and 60 s reduced changes in meat microbes and appearance. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the effects of plasma-activated lactic acid (PALA) on Salmonella Enteritidis and beef quality. To improve the antibacterial efficiency of plasma-activated water (PAW), plasma-activated lactic acid (PALA) was prepared by treating lactic acid (0.05–0.20%) with a plasma jet for 40 to 100 s with subsequent application to the surfaces of beef slices (50 × 50 mm, approximately 10 g). Slices were analyzed for changes in surface color, pH, lipid oxidation and odor. In addition, secondary structure (β-sheet and random coil) of the beef protein was determined using Fourier transform infrared spectrometer. We showed that the antibacterial activity of PALA was closely related to the reaction of NO 2 − with H 2 O 2 as well as the decomposition of NO 2 − under acidic conditions. UV-treated fresh beef slices were spot-inoculated with Salmonella Enteritidis (5.67 log CFU/g) and then immersed in PALA solutions for 20 s; leading to a reduction ranging from 1.24 to 3.52 log CFU/g. Data indicated that there was no negative effect of PALA on beef quality parameters. This study not only provided a theoretical basis for developing a novel decontaminant but also enabled PALA to find a way for practical application. In China, a high concentration of lactic acid (2.0–2.5%) is a widely used bactericidal agent in the beef industry. However, it has a negative effect on the odor and protein of the product. The meat industry faces challenges in achieving the balance between the antimicrobial effect on meat and the quality of the product. Based on this, plasma-activated water (PAW) is a hopeful alternative decontaminant for microbial inhibition on meat, made by treating water with non-thermal plasma, containing reactive species, ions and charged particles, which is safe and environmentally friendly. This study demonstrated that plasma-activated lactic acid (PALA) was more effective and stable than PAW. The PALA treatment of beef slices not only led to the reduction of Salmonella Enteritidis but maintained beef quality. PALA appears a promising decontaminant for the meat industry. • Antibacterial efficacy of PAW was enhanced by 0.77–4.58 log CFU/mL with addition of lactic acid (0.05–0.20%). • Lactic acid resulted in higher amounts of NO and NO 2 after plasma treatment. • No significant changes in color, pH, lipid oxidation, odor and protein of the beef was detected. [ABSTRACT FROM AUTHOR]

Effects of adding 1% rosemary extract were determined on the microbial growth and quality characteristics of ground chicken breast patties treated with in-package dielectric-barrier-discharge (DBD) cold plasma (CP). Chicken patties were CP-treated at 70 kV for 180 s. Total plate counts (TPC), pH, color, and lipid oxidation (LPO) were measured at time 0 and day 5 of storage. ANOVA showed that there were no three-way (rosemary*CP*storage) interactions and no rosemary*CP interaction (P > 0.05) regardless of measured variable, indicating that rosemary extract has the same effects on CP treated patties as on non-CP treated samples regardless of storage. Adding rosemary extract resulted in reduced microbial growth, LPO, and L* values and increased pH, a*, and b* values in both CP treated and non-CP treated patties. In conclusion, rosemary is a promising additive for maintaining microbial quality and controlling LPO in CP-processed meat. • Cold plasma reduces total plate counts in chicken breast patties after 5d storage • Cold plasma increases lipid oxidation, decreases pH, and had no negative effects on the appearance of patties • Rosemary extract is effective in controlling lipid oxidation induces by cold plasma as well as storage in patties • Rosemary extract alone has an inhibitory effect on the growth of microbes [ABSTRACT FROM AUTHOR]

Abstract The aim of study was to evaluate the effect of high voltage dielectric barrier discharge (DBD) treatments on microbial and physicochemical quality of fresh pork in modified atmosphere packaging (MAP) during storage. Fresh pork loins were packaged in gas mixtures of 20:60:20, 40:40:20 or 60:20:20 (O 2 , N 2 , CO 2), and treated with high voltage DBD at 85 kV for 60 s and stored at 4 °C for 12 days. The data seems to suggest that the total viable counts were lower in treated groups only for days 4 and 8, and only significant on day 12 for the 60% MAP. The 60% MAP+DBD-treated group induced a higher TBARS and carbonyl values (P <.05) than 60% MAP group at 8 and 12 day. These results indicate that the in-package DBD system may be used to improve microbial quality of pork loin during storage. However, a method to overcome deteriorating effects by the treatment on fresh pork color and oxidation should be developed to guarantee consumer's acceptance. [ABSTRACT FROM AUTHOR]

The aim of this study was to classify and visualize tenderness of intact fresh broiler breast fillets using hyperspectral imaging (HSI) technique. A total of 75 chicken fillets were scanned by HSI system of 400–1000 nm in reflectance mode. Warner-Bratzler shear force (WBSF) value was used as reference tenderness indicator and fillets were grouped into least, moderately and very tender categories accordingly. To extract additional image textural features, principal component analysis (PCA) transform of images were conducted and gray level co-occurrence matrix (GLCM) analysis was implemented in region of interests (ROIs) on first three PC score images. Partial least square discriminant analysis (PLS-DA) or radial basis function-support vector machine (RBF-SVM) was developed for predicting tenderness based on full wavelengths (CCR = 0.92), selected wavelengths (CCR = 0.84), textural or combined data (CCR = 0.88). Classification maps were created by pixels prediction in images and breast fillet tenderness was readily discernible. Overall, HSI technique is a promising methodology for predicting tenderness of intact fresh broiler breast meat. [ABSTRACT FROM AUTHOR]

Visible and near-infrared (VNIR) hyperspectral imaging (400–900 nm) was used to evaluate pH of fresh chicken breast fillets (pectoralis major muscle) from the bone (dorsal) side of individual fillets. After the principal component analysis (PCA), a band threshold method was applied to the first principal component (PC 1 ) score image in order to get the region of interest (ROI). Then, the average reflective spectrum of ROI of each image was acquired by inverse PCA transform. Eight pretreatment algorithms were evaluated for partial least squares regression (PLSR) models. The PLSR model with the pretreatment of multiplicative scatter correction followed by second derivative showed the best performance with coefficients of determination for validation ( R v 2 ) of 0.87, root mean square error for validation (RMSEv) of 0.16 and the ratio of percentage deviation (RPD) of 2.02. Optimal 20 wavelengths were selected using competitive adaptive reweighed sampling (CARS) method to develop a new multispectral PLSR model, leading to an enhanced result with R v 2 of 0.94, RMSEv of 0.06 and RPD of 3.55. To assess the performance of the prediction models, new ROIs where pH values were measured using a pH probe, were defined and corresponding mean spectra were used as an independent test set of the new multispectral PLSR model. Coefficients of determination for independent test set ( R p 2 ) and root mean square error for independent test set (RMSEp) were 0.73 and 0.29, respectively. The prediction image showing the spatial distribution of the predicted pH values was generated to analyze the spatial context of pH values as well as the overall pH level of each fillet. The results demonstrated that VNIR hyperspectral imaging could be used to predict spatial and global pH values of fresh chicken breast meat. [ABSTRACT FROM AUTHOR]

This study investigated the influence of partial substitution of NaCl with KCl on protein and lipid oxidation as well as antioxidant enzyme activities in dry-cured bacons during processing. The partial substitution was 0% KCl (I), 40% KCl (II), and 70% KCl (III). Compared with 0% KCl (I), the substitution of 40% NaCl with KCl did not significantly influence the protein and lipid oxidation and antioxidant enzyme activities. The bacons that were treated with 70% KCl treatment (III) showed increased lipid oxidation and antioxidant enzyme GSH-Px activity, whereas samples treated with formulas I and II showed higher protein oxidation and antioxidant enzyme catalase activity. These results demonstrate that the substitution of NaCl with KCl by more than 40% may significantly affect protein and lipid oxidation and that for the substitution of NaCl in further processed meat products with other chloride salts, salt content is very important for control of protein and lipid biochemical changes in finished products. [ABSTRACT FROM AUTHOR]

In this study, we described a novel method for highly sensitive and specific detection of chloramphenicol (CAP) based on engineered “hot” Au core-Ag shell nanostructures (Au@Ag NSs). Cy5-labeled DNA aptamer was embedded between the Au and Ag layers as a signal generator and target-recognition element, to fabricate uniform Au@Ag NSs with unexpected strong and stable SERS signals. The presented CAP can specifically bind to the DNA aptamer by forming an aptamer-CAP conjugate, and cause greatly decreased SERS signals of Au@Ag NSs. By using this method, we were able to detect as low as 0.19 pg mL −1 of CAP with high selectivity, which is much lower than those previously reported biosensors. Compared with the other SERS sensors that attached a dye in the outer layer of nanoparticles, this method exhibits excellent sensitivity and has the potential to significantly improve stability and reproducibility of SERS-based detection techniques. [ABSTRACT FROM AUTHOR]

In this study, plasmonic heteropyramids (HPs) made from two different sized gold nanoparticles (Au NPs) and five ssDNA sequences and their application for ultrasensitive detection of mercury ion (Hg 2+ ) were demonstrated. Four ssDNA sequences were used as building blocks to form a pyramidal DNA frame, which contains a T-rich probe DNA at one vertex and three sulfhydryl groups modified with 10 nm Au NPs at the other three vertices. Another T-rich DNA sequence was modified and attached to a 25nm Au NP. In the presence of Hg 2+ ions, 25 nm Au NPs hybridized with pyramidal DNA frame to build the plasmonic HPs based on T–Hg 2+ –T interaction, which exhibits unprecedented circular dichroism (CD) signal in the visible region. Based on this mechanism, a simple, high sensitive and selective chiroplasmonic HPs-based probe was constructed and demonstrated for Hg 2+ ions detection. Under optimized conditions, Hg 2+ ions could be selectively detected in a concentration range from 1 to 500 pg mL −1 with a limit of detection of 0.2 pg mL −1 , which is much lower than the strictest Hg 2+ safety requirement of 1 ng mL −1 in water. [ABSTRACT FROM AUTHOR]

Abstract: Under UV light, nano-TiO2 is effective in photocatalytic disinfection. In this paper, we studied the disinfection effects of nano-TiO2 on the two typical food-borne microorganisms, Gram-negative bacterium-Salmonella typhimurium and Gram-positive bacterium-Listeria monocytogenes, in meat products. Results show that nano-TiO2 had a strong disinfecting activity against both Gram-negative and Gram-positive pathogens in a suspension under UV light. L. monocytogenes was more resistant to nano-TiO2 treatment than Salmonella under UV light. Nano-TiO2 concentrations and initial bacteria populations had significant influence on the photocatalytic disinfection effectiveness against S. typhimurium. The optimum concentration (1.0 g/L) was between 0.2 g/L and 1.5 g/L. Increasing S. typhimurium population from 104 to 107 CFU/mL resulted in reduced photocatalytic disinfecting effectiveness by nano-TiO2. Electron microscope images revealed that nano-TiO2 photocatalytic disinfection starts with damaging the cell walls of bacteria. With serious destructions of cell walls, cell components released or defused out of cell from the damaged areas, and finally the cells completely lost their integrity and dissolved. These results demonstrate that nano-TiO2 is very effective against pathogens that can grow well on meat products and the effectiveness can be significantly influenced by nano-TiO2 contents and pathogen populations. The findings by these experiments provide the essential information for further developing a nano-metal-based, antimicrobial packaging system to improve safety of meat products. [Copyright &y& Elsevier]

The photocatalytic degradation of methylene blue (MB) and inactivation of Gram-negative bacteria Escherichia coli (generic) and Pseudomonas aeruginosa by TiO2 nanoparticles in aqueous suspension were studied. TiO2 resulted in significant reduction in MB absorption and a shift of MB absorption peak from 664 nm to 658 nm after a short time of irradiation. The maximum degradation of MB was observed when the concentration of TiO2 in the aqueous suspension was 0.5 g L−1. TiO2 was also very effective with inhibiting growth of both Gram-negative bacteria E. coli and P. aeruginosa, although it took more than 60 min to observe the inactivation effects. The photocatalytic inactivation toward E. coli and P. aeruginosa by TiO2 showed a similar trend with much higher effectiveness toward E. coli under the same experimental conditions. The inactivation kinetic behaviors could be explained by the modified Langmuir–Hinshelwood model, and well fitted to a pseudo-first order kinetic equation. The reaction rate constant for E. coli and P. aeruginosa were 7.768 × 106 cfu mL−1 min−1 and 5.655 × 106 cfu mL−1 min−1, respectively. The adsorption equilibrium constant for E. coli was 1.053 × 10−8 mL cfu−1, while it was 1.438 × 10−8 mL cfu−1 for P. aeruginosa. These results further demonstrate that in an aqueous system, TiO2 nanoparticles can effectively both degrade organic compounds and inhibit Gram-negative bacteria under UVA light. Compared with the degradation activity of TiO2 toward organic compounds, its antimicrobial activity against Gram-negative bacteria would be delayed by 60 min. The antimicrobial activity of TiO2 against Gram-negative bacteria could vary with bacterial species. [ABSTRACT FROM AUTHOR]

Oncomodulins (OCMs), also known as non-α-parvalbumins, are small molecules known for their high-affinity binding of Ca2+ ions. They play crucial roles as Ca2+ buffers and participate in signaling pathways within muscle and neuron cells. In chickens, 3 oncomodulin molecules have been identified at the protein level and are named chicken oncomodulin 1 (OCM1), -3 (OCM3), and alpha-parvalbumin (PVALB). OCM4 was newly assigned by genome annotation. A gene cluster containing OCM1, OCM3, and OCM4 is located in chromosome 14, while a single gene of PVALB is on chromosome 1. The Ca2+ signaling pathway may be a potential contributor to the onset of chicken breast myopathies. However, chicken OCMs have not been extensively studied in muscle tissues. In this study, the genetic specifications, tissue-specific and differential expression of OCM1, OCM3, OCM4, and PVALB in the context of chicken breast myopathies were investigated. OCM1 exhibited moderate expression in the liver, intestine, and kidney. OCM3 was highly expressed in thymus and breast muscle. A long noncoding RNA (lncRNA) transcribed from the antisense strand of the OCM3 gene was found to be expressed in liver, lung, heart, intestine, and kidney tissues. OCM4 was barely expressed in thymus, thigh-, and breast muscle. PVALB exhibited high expression across all tissues examined. Results of quantitative PCR (qPCR) indicated that the expression of OCM3 was significantly increased (4.4 ± 0.7 fold; P -value = 0.03) in woody breast (WB) muscle and even greater (8.5 ± 0.6 fold; P -value = 0.004) in WB/white striping (WS) muscles. The expression of PVALB showed no difference in WB muscle, but it was notably higher (4.6 ± 0.7 fold; P -value = 0.054) in WB/WS muscle, although statistical significance was not reached. These findings suggest that increased expression of OCM3 and PVALB may be linked to chicken breast myopathies with regard to disruption of Ca2+ buffering. [ABSTRACT FROM AUTHOR]

Relationships between texture measurements and meat water properties were investigated in raw intact broiler breast fillets with the wooden breast (WB) condition. Texture measurements included subjective WB scores and blunt Meullenet-Owens Razor Shear (BMORS). Water properties were determined with low-field nuclear magnetic resonance (LF-NMR). Spearman correlation was used to estimate relationships between WB scores and water properties, while Pearson correlation was used for relationships between BMORS force and water properties. LF-NMR measurements exhibited 3 water components: protein-associated or hydration water T 2b , intra-myofibrillar water or immobilized water T 21, and extra-myofibrillar water or free water T 22 in chicken breast meat. Significant and strong Spearman correlations were found between the WB scores and T 21 time constant, the abundance (normalized areas) of T 22 , and the proportion of T 21 and T 22 (r s > 0.60, P < 0.001). Strong Pearson correlations (r = 0.72) were noted only between the T 21 time constant and BMORS force. These results demonstrate that water may contribute to the specific texture characteristics measured with subjective WB scoring (palpable hardness and rigidity) and BMORS (hardness and share force) in raw broiler breast fillets with the WB condition. [ABSTRACT FROM AUTHOR]

White striping (WS) is an emerging myopathy that results in significant economic losses as high as $1 billion (combined with losses derived from other breast myopathies including woody breast and spaghetti meat) to the global poultry industry. White striping is detected as the occurrence of white lines on raw poultry meat. The exact etiologies for WS are still unclear. Proteomic analyses of co-expressed WS and woody breast phenotypes previously demonstrated dysfunctions in carbohydrate metabolism, protein synthesis, and calcium buffering capabilities in muscle cells. In this study, we conducted shotgun proteomics on chicken breast fillets exhibiting only WS that were collected at approximately 6 h postmortem. After determining WS severity, protein extractions were conducted from severe WS meat with no woody breast (WB) condition (n = 5) and normal non-affected (no WS) control meat (n = 5). Shotgun proteomics was conducted by Orbitrap Lumos, tandem mass tag (TMT) analysis. As results, 148 differentially abundant proteins (|fold change|>1.4; p -value < 0.05) were identified in the WS meats compared with controls. The significant canonical pathways included BAG2 signaling pathway, glycogen degradation II, isoleucine degradation I, aldosterone signaling in epithelial cells, and valine degradation I. The potential upstream regulators include LIPE, UCP1, ATP5IF1, and DMD. The results of this study provide additional insights into the cellular mechanisms on the WS myopathy and meat quality. [ABSTRACT FROM AUTHOR]

• The influence of plasma activated water on the protein structure was proposed. • Plasma activated water was employed instead of normal water to prepare protein gels. • Strength and water holding capacity of gels were enhanced with plasma treatment. • The gels prepared with plasma activated water showed obvious antibacterial activity. The poor gel strength and microbial infection of conventional chicken myofibrillar protein (CMP) gels have severely limited the application. Here, plasma activated water (PAW) instead of normal water was used to prepare CMP gels. PAW prepared by treating deionized water with plasma jet was incubated with CMPs and followed by heating to prepare CMP gels. Effects of PAW on CMP gels were assessed in terms of basic physicochemical properties, network structure, and antibacterial activity. The results showed that PAW treatment accelerated the aggregation of CMPs and increased the strength and water holding capacity of CMP gels. Due to the presence of NO and NO 2 free radicals in PAW, the prepared CMP gels were endowed with antibacterial activity against Salmonella Enteritidis and Staphylococcus aureus. The new method of PAW-induced CMP gels will have the prospect of improving the quality of gels and extending the shelf life of chicken gel products. [ABSTRACT FROM AUTHOR]

The objective of this work was to investigate the changes in color, metmyoglobin reducing activity (MRA), and lipid oxidation (TBARS) and their relationships in beef patties treated by dielectric barrier discharge cold plasma (DBD-CP) at different voltages and frequencies during storage at 4 °C. DBD-CP treatment, including treatment voltages and frequencies, caused the decrease of a⁎ value and MRA (P < 0.05), promoted the accumulation of metmyoglobin (P < 0.05), and significantly increased TBARS values (P < 0.05). It was the first time revealed that the effect of treatment voltage on the quality of beef patty was greater than that of frequency. In addition, there were significant and strong positive correlations between a⁎ value and MRA and negative correlations between a⁎ value, metmyoglobin (MMb)% and TBARS. Taken together, Data demonstrated that DBD-CP treatment can significantly affect meat redness, Mb contents, MRA, and lipid oxidation in ground beef during storage, and accelerate discoloration and lipid oxidation of meat. • DBD-CP treatment resulted in reduced meat redness (a⁎) and MRA during storage. • Effect of DBD-CP treatment on Mb contents in beef depended on Mb form. • DBD-CP treatment resulted in increased TBARS during storage. • Both DBD-CP voltage and frequency affected a⁎ value, Mb contents, MRA, and TBARS. • Mb, MRA, TBARS and a⁎ value significantly and strongly correlated in beef. [ABSTRACT FROM AUTHOR]

The wooden breast (WB) condition notably alters moisture content and water holding capacity (WHC) in broiler breast fillets. The purpose of this study was to investigate water properties during refrigerated storage from 4 h to 168 h postmortem using time domain nuclear magnetic resonance (TD-NMR). Water properties measured included mobility (T), proportion (P), and abundance per 100 g of meat (A). Changes in meat quality indicators including compression force, color, pH, cumulative purge loss, and proximate composition were also measured. Compression force and energy of the WB fillets were higher than normal fillets (P < 0.05). Slopes of changes in lightness of the WB and normal fillets were different in skin and bone side (P < 0.05). The slope of the purge loss from the WB fillets was higher than the normal fillets (P < 0.05). Time domain nuclear magnetic resonance analysis showed 4 water populations in intact broiler fillets with transverse relaxation time (T2) constants at approximately 4 to 5 milliseconds (ms) (designated as 2b, corresponding to hydration water or bound water), 40 to 60 ms (designated as 21, corresponding to intra-myofibrillar water or immobilized water), 80 to 210 ms (designated as 22a, corresponding to extra-myofibrillar water or free water with lower mobility) and 210 to 500 ms (designated as 22b, corresponding to extra-myofibrillar water or free water with higher mobility) during early postmortem storage (between 4 h and 72 h postmortem) and only 3 populations (2b, 21, and 22a) after 72 h postmortem. There were interaction effects (P < 0.05) between storage time and WB condition for all water properties except T2b, A2b/100 g, and T22b. The linear change of T21, P21, A21/100 g, T22a, A22a/100 g, P22b, and A22b/100 g in stored WB samples were different from the normal fillets (P < 0.05). During storage, P21 and A21/100 g of the WB fillets exhibited faster linear increases than those of the normal fillets, whereas T21 and T22a of the normal fillets and A22a/100 g, P22b, and A22b/100 g of the WB fillets showed faster linear decreases (P < 0.05). Our data demonstrate that the WB condition affects changes in water properties in broiler fillets during postmortem refrigerated storage. [ABSTRACT FROM AUTHOR]

KCl substitution with high-temperature ripening process could be used as a novel method to produce Chinese dry-cured lamb ham. The constant temperature and humidity system developed by us was used in this experiment, the results of our experiments showed that 25% KCl application could promote proteolysis and resulted in a significant increase in Strecker aldehydes, such as 3-methylbutanal, which has an important effect on the overall flavor in hams. • KCl with high-temperature ripening could produce dry-cured lamb ham in shorter time. • KCl with high-temperature ripening formed more volatiles came from proteolysis. • Relationship between proteolysis and volatiles formation were analyzed. The effects of partial NaCl substitution combined with high-temperature ripening on the proteolysis and formation of volatile compounds in dry-cured lamb ham was investigated. Two salt treatments, I (0% KCl + 100% NaCl) and II (25% KCl + 75% NaCl), were considered. Although some studies have analyzed the influences of salt substitution on volatile compounds of dry-cured ham, no studies have evaluated lamb ham produced in China. Intensifying the high-temperature ripening lead to an increase in the formation of flavors generated by the Maillard reaction and Strecker degradation in both treatments, also, had a positive influence on proteolysis index and content of total free amino acids during the ripening stage. The application of 25% KCl did not influence the formation of volatiles during curing stage, however, there were more volatiles came from amino acids degradation in the final products with 25% KCl. Therefore, sodium reduction combined with high-temperature ripening may be an alternative method to manufacture Chinese dry-cured lamb hams. [ABSTRACT FROM AUTHOR]

In this study, the relationship between expressible fluid (EF) measurements and the woody breast (WB) condition in broiler breast fillets (pectoralis major) was investigated and the deep learning algorithm (DLA) was evaluated to predict degrees of the WB condition based on EF images. Fillet samples were collected from a commercial plant and categorized into normal (no WB), moderate WB, and severe WB groups. EF of fresh and frozen samples were measured using the filter paper press method. The features of the images were analyzed using traditional manual method, gray level co-occurrence matrix (GLCM) method and the DLA method, respectively. The results show that there were significant differences in average EF measurements between three WB categories (P < 0.05) regardless of fillet state (Fresh or Frozen). The DLA feature, instead of EF ratios, showed a close relationship between the WB grade and Water-holding capacity (WHC) in broiler breast fillets directly based on EF images. The correct classification rate of WB grades could be as high as 93.3% for fresh and 92.3% for frozen fillets in independent validation set. Data suggest that the WB condition significantly affects the meat WHC measured by the EF method. The deep learning algorithm provides a useful reference for the assessment of the EF images. • Expressible fluid was measured in raw chicken meat with woody breast condition. • Deep learning algorithm was used to assess meat based on expressible fluid images. • There is relationship between expressible fluid and woody breast condition. • Deep learning algorithm may be used to assess water-holding capacity of raw meat. [ABSTRACT FROM AUTHOR]

Investigation of the plasma-activated liquid has seen some success, yet no studies have systematically explored the potential damage from oxidative stress against the bacteria. In this study, the oxidative stress response of Salmonella Enteritidis suffered from plasma-activated lactic acid (PALA) solutions was assessed. PALA solution was made by treating 300-mL of lactic acid (LA, 0.05–0.20%) solution with a plasma jet for 40–100 s. The results revealed that a 6.86 log-reduction of S. Enteritidis was detected when 0.20% LA solution was treated with plasma for 80 s. The reactive oxygen species (ROS) in PALA solutions enhanced the intracellular ROS level that cannot be rescued by major anti-oxidative enzymes, such as superoxide dismutase (SOD) and catalase (CAT). Gel electrophoresis and liquid chromatography-tandem mass spectrometry (LC-MS/MS) indicated the generated ROS resulted in the increase of carbonyls content and the fragmentation of outer membrane protein A (OmpA) of S. Enteritidis. Further, such property makes PALA a superior sanitizer for poultry meat compared to widely used sodium hypochlorite (NaClO) and lactic acid (LA). This study not only provides a theoretical basis for developing novel sanitizer but also enables PALA to find a way for practical application. • Antibacterial efficiency of PAW was enhanced by addition of lactic acid. • ROS generated in PALA penetrated into S. Enteritidis to induce oxidative stress. • Intracellular ROS level led to the inactivation of antioxidant enzymes. • Excessive ROS inhibited the formation of OmpA of S. Enteritidis. [ABSTRACT FROM AUTHOR]

• Enzymatic synthesis of polyhydroxyalkyl furans is reported for the first time. • Novozym 435 exhibits satisfactory chemoselectivity and good reusability. • This work extends the application of lipase in organic synthesis. Polyhydroxyalkyl furans are important bioactive compounds that have been extensively studied in organic chemistry. In this work, a green and chemoselective process for the synthesis of polyhydroxyalkyl furans from unprotected sugars and malononitrile was developed. Under optimal conditions (sugar (1 mmol), malononitrile (1 mmol), water (1 mL), Novozym 435 (200 U,13.2 mg), 60 °C, 6 h), high isolated yields of polyhydroxyalkyl furans (79 %–92 %) could be obtained when Novozym 435 was used as the catalyst, and no by-product was found in this system. Moreover, 76 % yield of polyhydroxyalkyl furan could be obtained even after six cycles. Thus, Novozym 435 exhibits satisfactory chemoselectivity and good reusability in this reaction. This enzymatic method demonstrates the great potential for the synthesis of polyhydroxyalkyl furans and extends the application of enzyme catalytic promiscuity in organic synthesis. [ABSTRACT FROM AUTHOR]

We sought to compare local tumor control after conventionally fractionated image-guided intensity-modulated radiotherapy (IMRT) versus adjuvant CyberKnife stereotactic body radiotherapy (SBRT) in patients who underwent separation surgery for metastatic epidural spinal cord compression (MESCC). We retrospectively reviewed patients with MESCC who were treated at our hospital. The Kaplan-Meier method was used to estimate local progression and overall survival. Fifty-six patients with MESCC underwent separation surgery between 2013 and 2018, among whom 6 were lost to follow-up, 24 received conventionally fractionated image-guided IMRT, and 26 were treated with CyberKnife SBRT. The median follow-up was 16.5 months (range, 2.1–47.5 months). Eleven patients experienced local failure including 9 and 2 from the IMRT and SBRT groups, respectively. The local progression-free survival rates were significantly higher in the SBRT group than IMRT group at 6 months (95.5% vs. 82.0%), 1 year (90.9% vs. 71.8%), and 2 years (90.9% vs. 57.6%) (P = 0.035). Multivariate Cox proportional hazards regression analysis identified radiotherapy method (P = 0.034) and receipt of preoperative radiotherapy (P = 0.047) as significant predictors of local control, while visceral metastasis (P = 0.048) and high-malignancy primary tumor type (P = 0.002) were negative predictors of overall survival. Moreover, postoperative SBRT was noninferior to IMRT in terms of pain control, adverse effects, and performance in treating irradiated spinal metastases. Hybrid surgery-radiosurgery therapy is a safe and effective treatment option for patients with MESCC. SBRT provided higher local control rates compared with IMRT. Thus postoperative SBRT should be considered for patients expected to have relatively long survival. [ABSTRACT FROM AUTHOR]