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ABSTRACT Background Aims Methods Results Conclusion Marionette lines are a feature of the aging face, descending from the oral commissures towards the jaw. VYC‐17.5 L is a dermal filler that contains 17.5 mg/mL of hyaluronic acid (HA) and lidocaine (3 mg/mL); it is intended for the treatment of skin depressions. VYC‐17.5 L has been shown to be safe and effective in different conditions, but there is a lack of published literature on its effectiveness in marionette lines.This 12‐month prospective, open‐label, post‐marketing study evaluated the effectiveness and safety of the injectable HA filler VYC‐17.5 L for the improvement of marionette lines.Adults (≥ 18 years) with mild‐to‐severe marionette lines on the validated Allergan Marionette Line Scale (AMLS) received VYC‐17.5 L on Day 1 with optional touch‐up on Day 14. The primary endpoint was proportion of participants with ≥ 1‐point change in AMLS from baseline at Month 1 (M1). Secondary endpoints were investigator‐ and participant‐rated Global Aesthetic Improvement Scale (GAIS), FACE‐Q satisfaction with facial appearance, and appraisal of lines: marionette. Safety was assessed throughout.A total of 83 participants completed the study; 69.9% of participants had ≥ 1‐point change in AMLS at M1. Investigator and participant GAIS showed improvement. Both FACE‐Q scores significantly improved from baseline (p < 0.0001). A significant volume improvement was seen and maximized at M1. Most participant‐reported injection site reactions were mild or moderate and resolved within 8 days; 14 subjects reported adverse device effects, with the most common being pain, which resolved within 8 days.This prospective, open‐label study showed that VYC‐17.5 L effectively improved marionette lines and was well tolerated. [ABSTRACT FROM AUTHOR]

Despite the youthfulness of hybrid halide perovskite solar cells, their efficiencies are currently comparable to commercial silicon and have surpassed quantum‐dots solar cells. Yet, the scalability of these devices is a challenge due to their low reproducibility and stability under environmental conditions. However, the techniques reported to date to tackle such issues recurrently involve the use of solvent methods that would further complicate their transfer to industry. Herein a reliable alternative relaying in the implementation of an ultrathin plasma polymer as a passivation interface between the electron transport layer and the hybrid perovskite layer is presented. Such a nanoengineered interface provides solar devices with increased long‐term stability under ambient conditions. Thus, without involving any additional encapsulation step, the cells retain more than 80% of their efficiency after being exposed to the ambient atmosphere for more than 1000 h. Moreover, this plasma polymer passivation strategy significantly improves the coverage of the mesoporous scaffold by the perovskite layer, providing the solar cells with enhanced performance, with a champion efficiency of 19.2%, a remarkable value for Li‐free standard mesoporous n‐i‐p architectures, as well as significantly improved reproducibility. [ABSTRACT FROM AUTHOR]

In this report, a method is proposed for determining the fluctuations of physical and structural properties in metallic ferromagnetic samples by magnetic scanning. The method is based on the shielding of a circular loop electromagnetic field source using a ferromagnetic and metallic sheet. The shielding of the electromagnetic field depends on the field frequency and amplitude as well as the electrical conductivity and magnetic permeability of the sheet. The proposed method does not require winding around the sheet. The experimental AC shielding results are reported. [ABSTRACT FROM AUTHOR]

Environmental salinity presents a key barrier to dispersal for most aquatic organisms, and adaptation to alternate osmotic environments likely enables species diversification. Little is known of the functional basis for derived tolerance to environmental salinity. We integrate comparative physiology and functional genomics to explore the mechanistic underpinnings of evolved variation in osmotic plasticity within and among two species of killifish; Fundulus majalis harbours the ancestral mainly salt-tolerant phenotype, whereas Fundulus heteroclitus harbours a derived physiology that retains extreme salt tolerance but with expanded osmotic plasticity towards the freshwater end of the osmotic continuum. Common-garden comparative hypo-osmotic challenge experiments show that F. heteroclitus is capable of remodelling gill epithelia more quickly and at more extreme osmotic challenge than F. majalis. We detect an unusual pattern of baseline transcriptome divergence, where neutral evolutionary processes appear to govern expression divergence within species, but patterns of divergence for these genes between species do not follow neutral expectations. During acclimation, genome expression profiling identifies mechanisms of acclimation-associated response that are conserved within the genus including regulation of paracellular permeability. In contrast, several responses vary among species including those putatively associated with cell volume regulation, and these same mechanisms are targets for adaptive physiological divergence along osmotic gradients within F. heteroclitus. As such, the genomic and physiological mechanisms that are associated with adaptive fine-tuning within species also contribute to macro-evolutionary divergence as species diversify across osmotic niches. [ABSTRACT FROM AUTHOR]

The effect of the addition of different protein sources on the sensory properties of meat products was evaluated. Pork liver pâté, turkey patties, cooked turkey breast, fresh pork sausages, and marinated turkey breast were elaborated with soybean (control), and other protein sources, such as aspea, lentil, bean, Chlorella, Spirulina, and dairy protein. Physicochemical parameters (pH, color, and hardness), taste profile, acceptance, and preference were assessed. The incorporation of different protein sources in meat products modified the sensorial characteristics, which differentially influenced the acceptance of panelists, generating panelist groups with different preference profiles. Meat products elaborated with Chlorella and Spirulina protein presented a good acceptance in pork liver pâté. Our data showed greater acceptability for the meat products supplemented with bean and lentil protein. Therefore, bean and lentil protein could be considered as suitable alternatives for the replacement of soy protein in meat products. Practical applications: A new food product can be designed by improving or modifying meat products and they will have the characteristics that suit customer's needs. Enrichment of meat products with protein leads to further enhancement in nutritional profile and market opportunity but their sensory profile could modify their sensorial attributes. Therefore, the impact of these changes should be studied in order to predict the consumer acceptance of the new developed products. [ABSTRACT FROM AUTHOR]

Currently, many meat products are made with soy protein in order to improve their nutritional profile. This is an inconvenience for people allergic to soy, and therefore it is necessary to look for alternatives to this protein to improve their quality of life. In this study, changes in the physicochemical and nutritional properties of cooked turkey breast containing various sources of alternative proteins to soy proteins (pea, broad bean, lentil, Spirulina and Chlorella) were evaluated. Samples formulated with algae showed significant (p < 0.05) changes on physical parameters and chemical composition of cooked turkey breast. Color parameters were also affected by protein source, showing the highest L* values in samples prepared with Chlorella and Spirulina protein (56.13). On the other hand, a* values were lower in cooked turkey breasts containing algal proteins (−2.34 Chlorella and −1.08 Spirulina) compared to control (1.66). Regarding textural parameters, the cooked turkey breast samples prepared with Chlorella protein showed the lowest hardness values (16.89 N) compared to those elaborated with soy protein (36.95 N). The replacement of soy protein by the other algae and vegetable protein sources did not change the adhesiveness values, ranging between 0.56 and 0.75 N·s, for samples manufactured with Chlorella and soy protein, respectively. Amino acids profile was improved when complemented with Spirulina protein, presenting the highest levels of essential amino acids (6.20 g/100 g). In addition, the ratio between essential and non‐essential amino acids increased (from 0.96 to 1.03 for broad bean and Chlorella, respectively). Hence, this study demonstrates that the inclusion of algae proteins can be considered as an alternative to soy proteins for cooked turkey breast formulations and can be a novel source of proteins for people allergic to soy proteins. Practical applications: This study demonstrates that the inclusion of algae proteins can be considered as an alternative to soy proteins for cooked turkey breast formulations and can be a novel source of proteins for people allergic to soy proteins. [ABSTRACT FROM AUTHOR]