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Flavonoid and phenolic acid profile of chrysanthemum morifolium flower extract (CME) was analyzed by using ultra-performance liquid chromatography (Q-TOF-MS, Xevo G2-S; Milford, MA, USA, Waters) system in tandem with a quadruple time-of-flight mass spectrometer. The effect of CME on lipid and protein oxidation was investigated in goat patties during 9 days of refrigerated storage (4 ± 1 °C). Patties were prepared from freshly minced meat with the addition of 0.1% and 0.2% CME and compared with the butylated hydroxytoluene (BHT) (0.01%) and control. High level of thiol and lower level of thiobarbituric acid reactive substances and carbonyl content were observed in CME-treated samples compared to control during storage period. The incorporation of CME in patties reduced the pH and water activity values markedly, but no effect was found on color and sensory analyses. These results show that increased level of CME is more effective against lipid and protein oxidation and therefore can be used as a natural antioxidant in meat products without affecting product acceptability. PRACTICAL APPLICATION: Chrysanthemum morifolium flower belongs to the family "Asteraceae" and is a novel natural antioxidant for meat processing industry. It possesses strong antioxidant activities having many phenolic compounds including gallocatechin, apigenin, rosmarinic acid, caffeic acid, rhamnetin, and quercetin, and can be used for development and production of functional food as a natural antioxidant agent.

Previous literatures reported insulin-like growth factor-2 messenger RNA-binding protein 3 (IGF2BP3) is a poor prognostic marker for colorectal cancer (CRC) patients. However, basic research on the effect and biological role of IGF2BP3 in CRC was still scare. Real-time quantitative polymerase chain reaction and western blot analysis were used to examine IGF2BP3 expression level in tumors and paired normal tissues from CRC patients. Tissue microarrays with 192 CRC patients were subjected to immunohistochemical staining to analyze the prognostic value of IGF2BP3. Proliferation assays, migration assays, and xenograft tumor formation in nude mice were performed to assess the biological role of IGF2BP3 in CRC cells. IGF2BP3 expression was significantly upregulated in tumor tissues compared with the matched normal tissues both in messenger RNA and protein level and was associated with worse prognosis. IGF2BP3 knockdown made cell cycle arrest to impair the proliferation ability of CRC cells and further inhibited the xenograft tumor growth in nude mice, also inhibited the migration ability of CRC cells via inducing epithelial-mesenchymal transition. Therefore, the research demonstrated that increased IGF2BP3 expression promoted the aggressive phenotypes of CRC cells. Targeted IGF2BP3 could be a novel and effective gene therapy for CRC patients to make a better prognosis.

RATIONALE (E)-4-Hydroxy-2-nonenal (HNE) is a reactive secondary product of lipid oxidation with biological significance. The analysis of HNE is a challenge due to its volatility and high activity. Developing sample preparation and analytical tools for the determination of free HNE is crucial for better understanding the actual level of free HNE in meat products. METHODS Liquid nitrogen freezing, subzero-temperature extraction and derivatization were employed for meat sample treatment. Liquid chromatography/tandem mass spectrometry with electrospray ionization in negative ion mode was used for the determination of free HNE after isotope-coded derivatization. RESULTS High repeatability and good recoveries with a limit of quantification as low as 0.25 pmol/g were found. Nineteen out of 24 samples, including chilled/processed meat products and meat-based instant foods, were found to contain free HNE with a range of 0.014-1.160 nmol/g. CONCLUSIONS The proposed method showed satisfactory reliability, sensitivity and accuracy. We believe that such a sample preparation strategy will provide a powerful tool for better understanding the actual level of free HNE in meat products.

The aim of this study was to develop a prediction model on tenderization of goose breast meat by response surface methodology (RSM) and artificial neural network (ANN). The experiments were operated on the basis of a three-level, three-variable (ultrasound power, ultrasound time, and storage time) Box-Behnken experimental design. Under RSM and ANN optimum conditions, experimental Meullenet-Owens razor shear (MORS) of meat (1862.6 g and 1869.9 g) was in reasonable agreement with predicted one. Nevertheless, better prediction capability of ANN was proved by higher R2 (0.996) and lower absolute average deviation = 4.257) compared to those for RSM (0.852 and 16.534), respectively. These results revealed that ANN was more accurate and much better than RSM model for the optimization of tenderness of meat. The optimum conditions of ultrasound power, ultrasound time, and storage time given by ANN were 812 W, 24.5 min and 25.7 hr, respectively. Under the optimized condition, the cooking loss of meat significantly decreased by ultrasound treatment compared with untreated meat. Lower cooking loss and MORS at the optimal condition were beneficial to meet the satisfaction of consumer and producers for meat factory.

The aim of this study was to investigate the optimal conditions of ultrasound-assisted alkaline extraction (UAAE) on pork liver protein isolate (UPLPI) and its physico-chemical properties. Response surface methodology was used to determine the optimal conditions for UAAE, which were at ultrasonic power 265 W, ultrasonic time 42 min, NaOH concentration 0.80%, temperature 50°C, and solvent/raw material ratio 70. The extraction yield and efficiency of UPLPI were significantly improved over the conventional alkaline extraction (PLPI). The results of amino acid composition showed that UAAE could increase serine (36.5 g/kg), arginine (38.1 g/kg), alanine (37.5 g/kg), proline (48.7 g/kg), phenylalanine (55.6 g/kg) and lysine (47.2 g/kg) elution amount. The changes in fourier transform infrared spectra indicated unfolding and destruction of the protein structure in UPLPI. The differential scanning calorimetry analysis presented UPLPI with a slightly lower onset and peak denaturation temperature over PLPI. Surface hydrophobicity increased and the microstructures presented larger and more pores of UPLPI, therefore, it had better in vitro digestibility than PLPI. Therefore, UPLPI might have a potential application prospect in the food field due to its changes on molecular structure as well as on the microstructure of protein by UAAE.

Objectives Epigenetic modifiers were important players in the development of haematological malignancies and sensitivity to therapy. Mutations of SET domain‐containing 2 (SETD2), a methyltransferase that catalyses the trimethylation of histone 3 on lysine 36 (H3K36me3), were found in various myeloid malignancies. However, the detailed mechanisms through which SETD2 confers chronic myeloid leukaemia progression and resistance to therapy targeting on BCR‐ABL remain unclear. Materials and methods The level of SETD2 in imatinib‐sensitive and imatinib‐resistant chronic myeloid leukaemia (CML) cells was examined by immunoblotting and quantitative real‐time PCR. We analysed CD34+CD38− leukaemic stem cells by flow cytometry and colony formation assays upon SETD2 knockdown or overexpression. The impact of SETD2 expression alterations or small‐molecule inhibitor JIB‐04 targeting H3K36me3 loss on imatinib sensitivity was assessed by IC50, cell apoptosis and proliferation assays. Finally, RNA sequencing and ChIP‐quantitative PCR were performed to verify putative downstream targets. Results SETD2 was found to act as a tumour suppressor in CML. The novel oncogenic targets MYCN and ERG were shown to be the direct downstream targets of SETD2, where their overexpression induced by SETD2 knockdown caused imatinib insensitivity and leukaemic stem cell enrichment in CML cell lines. Treatment with JIB‐04, an inhibitor that restores H3K36me3 levels through blockade of its demethylation, successfully improved the cell imatinib sensitivity and enhanced the chemotherapeutic effect. Conclusions Our study not only emphasizes the regulatory mechanism of SETD2 in CML, but also provides promising therapeutic strategies for overcoming the imatinib resistance in patients with CML.

Based on single factor experiments, NaCl concentration, adenosine 5'-monophosphate (AMP) concentration and temperature were selected as independent variables for a three-level Box-Behnken experimental design, and the shear force and cooking loss were response values for regression analysis. According to the statistical models, it showed that all independent variables had significant effects on shear force and cooking loss, and optimal values were at the NaCl concentration of 4.15%, AMP concentration of 22.27 mmol/L and temperature of 16.70°C, which was determined with three-dimensional response surface diagrams and contour plots. Under this condition, the observed shear force and cooking loss were 0.625 kg and 8.07%, respectively, exhibiting a good agreement with their predicted values, showing the good applicability and feasibility of response surface methodology (RSM) for improving pork tenderness. Compared with control pig muscles, AMP combined with NaCl treatment demonstrated significant effects on improvement of meat tenderness and reduction of cooking loss. Therefore, AMP could be regarded as an effective tenderization agent for pork.

BACKGROUND Adenosine 5′-monophosphate (AMP) is often used in meat and poultry soups as a flavor enhancer (flavor modifier), or as food additives for specific nutritional purposes. Our previous research as well as evidence from others showed that actomyosin could be dissociated into myosin and actin by AMP in extracted muscle solution. However, there is no report available on the application of AMP to dissociate actomyosin and to improve meat tenderness. The objectives of this study were to evaluate the effect of AMP on duck meat tenderness and other quality traits and to explore the mechanism of the action of AMP on meat tenderness. RESULTS Duck breast muscle was treated with 0, 10, 20, 30, 40 mmol L−1 AMP at 5 °C for 10 h and examined for shear force, microstructure, actomyosin dissociation, myofibril fragmentation index (MFI), pH, water content, cooking loss, CIE* color (L*, a*, b*), inosine monophosphate (IMP) and free amino acid (FAA) contents. Results showed that shear force, cooking loss, L* and b* of the muscles significantly decreased after AMP treatment (P 0.05), and muscle shrinkage in transverse and longitudinal directions were restrained after AMP treatment. CONCLUSION The results suggest that AMP could notably improve meat tenderness, and this effect was probably mainly through increasing muscle pH, promoting actomyosin dissociation and disrupting the Z-line; meanwhile, the conversion of AMP to IMP may contribute to the flavor of meat. © 2015 Society of Chemical Industry

BACKGROUND Cooking has a great influence on meat tenderness, and we assumed that changes of tenderness in this process resulted from the liberation of actin and associated structural changes. Therefore, in this study, we investigated changes in the microstructure and tenderness when duck breast muscle were cooked to different internal endpoint temperatures (70, 80, 90, 95 °C) by three cooking regimes (conventional cooking, two-stage cooking and three-stage cooking). RESULTS When duck breast muscle was cooked to an internal endpoint temperature of 70 °C, the three-stage cooking significantly decreased the Meullenet–Owens razor shear force (MORSF) value (P 0.05) and increased sarcomere length (P < 0.05) at an internal endpoint temperature of 70 °C compared with the conventional cooking. Significant liberation of actin was also observed in duck meat cooked between 50 and 60 °C. CONCLUSION The two- and three-stage cooking regimes with initial temperatures of 50–60 °C and endpoint temperature of 70 °C could improve tenderness of duck breast meat, which might be related to the liberation of actin. Three-stage cooking had the great advantages of improving meat tenderness and reducing cooking loss; therefore, this is to be recommended for further application and research.© 2012 Society of Chemical Industry

Semantic similarity measures play important roles in many Web-related tasks such as Web browsing and query suggestion. Because taxonomy-based methods can not deal with continually emerging words, recently Web-based methods have been proposed to solve this problem. Because of the noise and redundancy hidden in the Web data, robustness and accuracy are still challenges. In this paper, we propose a method integrating page counts and snippets returned by Web search engines. Then, the semantic snippets and the number of search results are used to remove noise and redundancy in the Web snippets (‘Web-snippet’ includes the title, summary, and URL of a Web page returned by a search engine). After that, a method integrating page counts, semantics snippets, and the number of already displayed search results are proposed. The proposed method does not need any human annotated knowledge (e.g., ontologies), and can be applied Web-related tasks (e.g., query suggestion) easily. A correlation coefficient of 0.851 against Rubenstein–Goodenough benchmark dataset shows that the proposed method outperforms the existing Web-based methods by a wide margin. Moreover, the proposed semantic similarity measure significantly improves the quality of query suggestion against some page counts based methods. Copyright © 2011 John Wiley & Sons, Ltd.

Queries to Web search engines are usually short and ambiguous, which provides insufficient information needs of users for effectively retrieving relevant Web pages. To address this problem, query suggestion is implemented by most search engines. However, existing methods do not leverage the contradiction between accuracy and computation complexity appropriately (e.g. Google's ‘Search related to’ and Yahoo's ‘Also Try’). In this paper, the recommended words are extracted from the search results of the query, which guarantees the real time of query suggestion properly. A scheme for ranking words based on semantic similarity presents a list of words as the query suggestion results, which ensures the accuracy of query suggestion. Moreover, the experimental results show that the proposed method significantly improves the quality of query suggestion over some popular Web search engines (e.g. Google and Yahoo). Finally, an offline experiment that compares the accuracy of snippets in capturing the number of words in a document is performed, which increases the confidence of the method proposed by the paper. Copyright © 2010 John Wiley & Sons, Ltd.

The spoilage microbiota in water-boiled salted duck during storage at 4 degrees C was determined using culture-dependent and independent methods. Analysis of the denaturing gradient gel electrophoresis (DGGE) patterns of PCR amplicons targeting the V3 region of the 16S rDNA and sequencing of the bands allowed profiling of the microbiota present in the duck. Community DNA extracts were prepared directly from water-boiled salted duck and from culturable bacterial fractions harvested from both MRS and PCA media. The spoilage bacteria mainly consisted of Staphylococcus saprophyticus, Macrococcus caseolyticus, Weissella, Halomonas sp. or Cobetia sp., and Exiguobacterium sp. based on sequencing and homology search of the DGGE bands. It appeared that both the bacterial counts and diversity increased during storage time. By plating method, bacterial counts in MRS agar increased from 10(4) to 10(8) CFU/g from day 1 to 10, while total bacterial counts in PCA agar reached 10(9) CFU/g after 10 d. Total of 14 strains isolated from PCA and MRS agar were identified as M. caseolyticus (2), S. saprophyticus (7), S. sciuri (1), W. paramesenteroides (2), and W. confusa (2) by 16S rDNA sequencing. The identification of the spoilage-related microbiota is helpful to better understand the bacteria ecology in water-boiled salted duck and may lead to the discovery of appropriate preservation strategies.