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The mechanisms underlying tolerance to noninherited maternal Ags (NIMA) are not fully understood. In this study, we designed a double-transgenic model in which all the offspring's CD8+ T cells corresponded to a single clone recognizing the Kb MHC class I protein. In contrast, the mother and the father of the offspring differed by the expression of a single Ag, Kb, that served as NIMA. We investigated the influence of NIMA exposure on the offspring thymic T cell selection during ontogeny and on its peripheral T cell response during adulthood. We observed that anti-Kb thymocytes were exposed to NIMA and became activated during fetal life but were not deleted. Strikingly, adult mice exposed to NIMA accepted permanently Kb+ heart allografts despite the presence of normal levels of anti-Kb TCR transgenic T cells. Transplant tolerance was associated with a lack of a proinflammatory alloreactive T cell response and an activation/expansion of T cells producing IL-4 and IL-10. In addition, we observed that tolerance to NIMA Kb was abrogated via depletion of CD4+ but not CD8+ T cells and could be transferred to naive nonexposed mice via adoptive transfer of CD4+CD25high T cell expressing Foxp3 isolated from NIMA mice. [ABSTRACT FROM AUTHOR]

We have previously reported that intratracheal delivery of donor splenocytes in mice induces hyporesponsiveness to fully allogeneic cardiac grafts and generates regulatory cells. Here, we examined whether an allopeptide would produce the same results. A 15-mer (54–68) peptide corresponding to a hypervariable region of the Kb molecule was given intratracheally or intravenously to CBA (H2k) mice 7 days before transplantation of a C57BL/10 (H2b) or BALB/c (H2d) heart and was also used in adoptive transfer experiments. Cardiac grafts in recipients given Kb peptide intratracheally experienced a median survival time (MST) of 56 days, whereas those in recipients given the peptide intravenously were rejected acutely (MST=7.5 days). Adoptive transfer of splenocytes from mice pretreated intratracheally with Kb peptide to nai¨ve secondary recipients prolonged survival of cardiac grafts (MST = 35 days). Intratracheal delivery of a single major histocompatibility complex class I peptide induced hyporesponsiveness to allogeneic cardiac grafts and generated regulatory cells. [Copyright &y& Elsevier]

A rare resected case of hepatocellular carcinoma (HCC) invading the duodenum, the common bile duct (CBD), the gallbladder, and the pancreas is described. A 63-year-old man presented with a painful upper abdominal mass. Radiologic findings showed a 25-cm liver tumor arising from segment IV with an invasive extension to the hepatoduodenal ligament and pancreatoduodenal region, with a single intrahepatic metastasis. The patient successfully underwent a left hepatectomy in conjunction with a pylorus-preserving pancreatoduodenectomy (PD). As an unusual procedure, liver parenchymal transection was followed by PD to explore tumor resectability, because the overhanging liver mass precluded full hepatoduodenal ligament dissection. He was discharged without surgical complications, being free from antianalgesics, which had been used preoperatively. The main tumor was histologically diagnosed to be a poorly differentiated HCC with sarcomatous change invading the duodenum, the CBD, the gallbladder, and the pancreas. Unfortunately, aggressive hepatic and nodal recurrence, which was resistant to salvage chemotherapy, caused the patient's death at 8 months postoperatively. This is the first documented case of HCC with biliopancreatoduodenal invasion resected by hepatopancreatoduodenectomy. Literature review suggests a significant role of resection in selected patients with HCC with contiguous gastrointestinal tract invasion, particularly when the HCCs are naive without any forms of previous treatment. However, further surgical and nonsurgical experience is necessary to determine the oncological validity of aggressive surgery for HCC invading the biliopancreatoduodenal region. [ABSTRACT FROM AUTHOR]

Miso is a fermented soybean paste that is consumed in the traditional Japanese diet. Understanding the effects of chemical characteristics on miso sensory evaluation enables the classification of miso quality. This study investigated the chemical composition of 26 products from the Akita Prefectural Miso Competition in 2016 and 2017 to determine correlations with their sensory evaluation. The results showed that external appearance contributed significantly to the quality classification, with a reddish-brown color considered more acceptable in the Akita area. Increase in acids (except lactic acid) and amino acid contents were also responsible for enhanced sensory quality. Furthermore, the results from principal component regression showed that the presented measurements contribute to providing an alternative objective evaluation of these food products. [ABSTRACT FROM AUTHOR]

To understand the effects of volatile compounds on the evaluation of soy sauces so their quality could be classified, samples collected over 3 consecutive years from 2015 to 2017 were evaluated then ranked. The volatile compounds of these evaluated samples were directly extracted by headspace analysis to reduce technical interference and to identify the most common compounds in soy sauce. Sixty-four volatile compounds were identified in the evaluated soy sauces, of which 35 were found in all samples. The correlation coefficients between the levels of volatile compounds detected and the sensory rankings of the evaluated soy sauces were calculated. This enabled those volatile compounds having a greater measure of influence, both negatively and positively, on the quality of the soy sauce to be identified. It was noteworthy that the quality of Japanese fermented soy sauces was negatively correlated with their levels of 4-ethyl-2methoxyphenol and pyrazines. • Volatile compounds were correlated directly to the sensory evaluation. • 19 compounds were found to be positively correlated with the quality increased. • 25 compounds showed a negative correlation to sensory quality of soy sauce. • The obtained results provide additional data for flavor optimization of soy sauce. [ABSTRACT FROM AUTHOR]

This study was carried out to investigate the frying performance of Kizakinonatane (Brassica napus) oil during deep-fat frying of frozen French fries with/without replenishment. Commercial regular canola oil was used for comparison. The frying oils were used during intermittent frying of frozen French fries at 180, 200, and 220 ℃ for 7 h daily over four consecutive days. The Kizakinonatane oil exhibited lower levels of total polar compounds, carbonyl value, and viscosity as well as comparable color (optical density) values to that of the canola oil. The monounsaturated fatty acid/polyunsaturated fatty acid ratios were lower than that of canola oil, whereas the polyunsaturated fatty acid/saturated fatty acid ratios are higher than that of canola oil after heating. Results showed that fresh Kizakinonatane oil contains higher levels of acid value, viscosity, optical density values, tocopherols, and total phenolics contents than that of canola oil. Replenishment with fresh oil had significant effects on all chemical and physical parameters, except the acid value of the Kizakinonatane oil during frying processes. Based on the results, the Kizakinonatane oil is inherently suitable for preparing deep-fried foods at high temperatures. [ABSTRACT FROM PUBLISHER]

Abstract: This study clarified relations among human bite parameters, mechanical properties, and sensory-determined ease of chewing for 11 solid foods having various textures. A multiple-point sheet sensor measured the human bite force, pressure, and impulse between molars during the first chew. Foods were categorized into four classes based on the shapes and magnitudes of human bite force–time curves. The bite parameters and mechanical parameters shared, in most cases, a non-linear relation, for which a power law model was usually representative. Bite parameters were compared with results of compression and puncture tests obtained using a universal testing machine. The highest correlation was found between the logarithm of the maximum bite force and the logarithm of the puncture force (R =0.916). Sensory evaluation revealed the optimum correlation between the impulse during the first bite and ease of chewing (R =−0.872). Ease of chewing was assessed during the first bite rather than at the maximum force point because the bite impulse showed a higher correlation than the maximum bite force and pressure. The prediction of ease of chewing was acceptable for use with the work in compression tests (R =−0.689). [Copyright &y& Elsevier]

In order to predict the quality of Japanese fermented soy sauces, this study focuses on selecting relevant variables for developing a flexible and objective model. There were 74 parameters with the potential to influence the overall acceptability of soy sauce being measured and regarded as potential variables for predicting the sensory scores of soy sauce samples. The variable selection approach was inspired by Compressed Sensing (CS) theory and has been used for the first time on the calibration set (soy sauce samples were collected directly from the Akita Prefectural Soy Sauce Competitions in 2016 and 2017) to evaluate the contribution of each predictive variable to the sensory score. Consequently, 30 predictive variables which make a great contribution to the quality for predicting soy sauce were successfully selected by CS-based method. The selected variables covered the important variables of sensory evaluation such as color, taste, and fragrance. Subsequently, the model for predicting soy sauce quality was established using partial least squares regression, based on the selected variables. The validity of the model was evaluated using soy sauce samples produced in 2018 leading to values of r 2 and RMSEP for the validation samples of 0.80 and 11.47, respectively. Therefore, the model was considered to be suitable for predicting the sensory quality of soy sauce. The results also confirmed that the CS-based method provided a new approach to selecting variables of practical importance for developing a predictive model. • The compress sensing theory (CS) can be used in a variable selection approach for assessing the quality of food products • 30 parameters were automatically selected by the CS-based method among 74 measured parameters related to the quality • The predictive model provides a nice quantitative evaluation and detail reflection for the quality of soy sauce [ABSTRACT FROM AUTHOR]