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Clinical unpredictability and variability following fat grafting remain non‐negligible problems due to the unknown mechanism of grafted fat retention. The role of the extracellular matrix (ECM), which renders cells with structural and biochemical support, has been ignored. This study aimed to clarify the ECM remodeling process, related cellular events, and the spatiotemporal relationship between ECM remodeling and adipocyte survival and adipogenesis after fat grafting. Labeled Coleman fat by the matrix‐tracing technique was grafted in nude mice. The ECM remodeling process and cellular events were assessed in vivo. The related cytokines were evaluated by qRT‐PCR. An in vitro cell migration assay was performed to verify the chemotactic effect of M2‐like macrophages on fibroblasts. The results demonstrated that in the periphery, most of the adipocytes of the graft survived or regenerated, and the graft‐derived ECM was gradually replaced by the newly‐formed ECM. In the central parts, most adipocytes in the grafts died shortly after, and a small part of the graft‐derived and newly‐formed ECM was expressed with irregular morphology. Adipose ECM remodeling is associated with increased infiltration of macrophages and fibroblasts, as well as up‐regulated expression of cytokines in the adipose tissue. To sum up, our results describe the various preservation mode of fat grafts after transplantation and underscore the importance of macrophage‐mediated ECM remodeling in graft preservation after fat grafting. The appreciation and manipulation of underlying mechanisms that are operant in this setting stand to explore new therapeutic approaches and improve clinical outcomes of fat grafting. [ABSTRACT FROM AUTHOR]

In the present study, experimental investigations were carried out on a diesel engine fuelled with castor oil–diesel–n-butanol blends to determine the combustion characteristics and emissions. In comparison with diesel fuel, the blends represented the retarded start of combustion (SOC), the higher peak in-cylinder pressure and heat release rate, and the shortened combustion duration. The brake-specific fuel consumption of the blends was higher by 7% for CD80B20, and 11% for CD60B40, respectively, whereas the difference of the brake thermal efficiency was less than 3%. The blends exhibited bi-modal particle size distribution (PSD), and diesel showed uni-modal behaviour under all operating conditions. The total number concentration of blends was larger, but the geometric mean diameters were 83, 47 and 40 nm for diesel fuel, CD80B20 and CD60B40, respectively. Nitrogen oxide emissions of the blends were higher by 14% and slightly increased with the growth of n-butanol content in the blends. Carbon monoxide (CO) and hydrocarbon (HC) emissions were decreased at 1000 r/min and increased at 1400 r/min. [ABSTRACT FROM AUTHOR]

Wheat bran is widely used in the food industry to produce fibre-rich food products with enhanced health benefits. The present study explored the effect of bran size reduction by superfine grinding on the microstructure and quality of bran-enriched dried white noodle (DWN). Coarse (D50 = 330.7 μm) and superfine-ground (D50 = 50.7 and 27.9 μm) wheat brans were fortified into DWN at levels of 10, 20 and 30%. The physical modifications by bran addition on the microstructure, cooking performance, and textural properties of DWN were determined. Then, the sensory quality of the products was evaluated by the human panel using both the hedonic and "difference-from-control" tests. With the increasing amount of bran added, noodle quality deteriorated in all aspects. DWN fortified with 30% of bran presented a highly obstructed or disrupted microstructure, and their appearance and taste were least favoured by the consumers. Superfine grinding effectively pulverized wheat bran into micro-scale, and DWN fortified with the finest bran (D50 = 27.9 μm) possessed the darkest colour and a compromised cooking yield rate. However, they maintained superior taste and texture that were comparable to the control, with up to 20% of bran addition. The present study demonstrated that superfine grinding not necessarily improves all aspects of noodle processing and cooking but would promote an overall improvement on the sensory quality of bran-fortified noodle. Besides, it was possible to produce fibre-rich DWN with relatively high (10–20%) bran addition levels with acceptable quality. The results may guide future development of bran-enriched products to stimulate consumer's fibre intake. [ABSTRACT FROM AUTHOR]

• Superfine wheat bran increased the hardness and brightness of bread crumb. • Bran fortification up to 20% was overall acceptable to consumers (score > 6) • Superfine wheat bran retarded bread staling. • Superfine wheat bran decreased releasing rate of glucose during bread digestion. • Superfine wheat bran increased releasing rate of antioxidants during digestion. To investigate the impact of superfine grinding of wheat bran on bread quality, antioxidant and nutritional properties, bran with different particle sizes (coarse, D 50 of 362.3 μm; medium, 60.4 μm; superfine, 11.3 μm) were produced and fortified to white bread at three levels (10, 20 and 30%). At 20% fortification, compared to coarse bran, superfine bran increased the hardness and reduced the brightness of bread crumb by 56.3 and 3.30%, respectively, while it decreased bread's cell size by 10.7% and insignificantly impacted on bread's specific volume and porosity. Superfine bran retarded bread staling by 8.3% than coarse bran. It resulted in significantly better sensory attributes of bread in taste, texture and general palatability, and the fortified bread was overall acceptable (score > 6). Moreover, faster release of antioxidants (285–353% higher k), slower release of glucose (10.8% lower k), 3.76% less rapidly digestible starch, 5.65% more slowly digestible starch and 13.2% more resistant starch were found in the superfine group than the coarse one. Results demonstrated the potential of 20% fortification of superfine bran in developing fibre-enriched bread with satisfactory quality, increased antioxidant property and improved glycaemic modulation. [ABSTRACT FROM AUTHOR]

• Wheat bran micronization increased aleurone cells disruption. • Wheat bran micronization increased phenolic acids liberation. • Wheat bran micronization increased water-extractable arabinoxylan content. • Wheat bran micronization increased antioxidant activities. • Wheat bran micronization decreased dough extensibility. This study aimed to investigate the effect of wheat bran micronization on its functionality including physicochemical and antioxidant properties, and dough properties. Coarse bran (D 50 = 362.3 ± 20.5 μm) was superfine ground to medium (D 50 = 60.4 ± 10.1 μm) and superfine (D 50 = 11.3 ± 2.6 μm) bran, accompanied with increasing specific surface area and breakdown of aleurone layers. Bran micronization increased its soluble dietary fibre content, ferulic acid liberation, and antioxidant properties including total polyphenol content, ABTS•+ and DPPH• scavenging activities, while decreased its water retention capacity and insoluble dietary fibre content. Moreover, bran micronization impacted dough rheological properties. The dough with superfine bran had higher water absorption and gelatinization temperature, peak viscosity, final viscosity and setback value, lower stability time, resistance to extension, and extensibility than the dough with coarse bran. This dough furthermore exhibited more solid-like properties characterized by decreased loss moduli and frequency dependence (n'). [ABSTRACT FROM AUTHOR]

The present study explored the effect of size reduction by superfine grinding on the performance and rheological properties of bran-enriched dough. Coarse (D 50 = 328.98 μm) and superfine-ground (D 50 = 50.76 and 28.37 μm) wheat brans were incorporated into the wheat dough to replace 10–30% of plain flour. Both fundamental and empirical tests were performed to assess the mixing properties, pasting properties, large deformation rheology, small deformation rheology, and stickiness of the dough. With the increasing amount of bran added, dough water absorption capacity increased, while the dough became less sticky and more rigid. Superfine grinding reduced the water retention capacity of the bran by 17–20%. Dough fortified with the finest bran (D 50 = 28.37 μm) showed an overall better stability and uniaxial extensibility. However, the results suggested that superfine grinding not necessarily improve every aspect of dough performance, particularly the pasting properties. High peak and final viscosity were observed for dough fortified with superfine bran, indicating their end products, such as noodle, might exhibit high stickiness after cooking, and a high degree of starch retrogradation. Results of this study contributed to a better understanding of the modification effect of superfine grinding on dietary fibre. Image 1 • Dough water absorption capacity increased with an increasing amount of bran added. • Dough strength decreased with an increasing amount of bran added. • Superfine grinding technique effectively reduced bran particle size to micro-scale. • Dough samples fortified with finer bran showed higher stability and extensibility. • Bran size reduction by superfine grinding led to a decrease in dough stickiness. [ABSTRACT FROM AUTHOR]

In the present study, the synergistic disinfection efficacy of low concentration electrolyzed water (LcEW) (free available chlorine, 4 mg/L) combined with brief heat enhancement was evaluated and the bactericidal mechanism was investigated by atomic force microscopy (AFM). The inactivation kinetics of Escherichia coli O157:H7 and Salmonella Typhimurium on organic carrot were fitted with Weibull model to evaluate the synergistic effects. LcEW is effective at inactivating E. coli O157:H7 and S. Typhimurium on organic carrots, and the efficacy is dependent on the temperature. The combined treatment with LcEW at 80 °C resulted in decimal reduction time (T R) of 7.42 and 3.27 s for E. coli O157:H7 and S. Typhimurium, respectively. The reactive oxygen species generated from LcEW were responsible for the microbial inactivation. In addition, AFM observation of E. coli O157:H7 and S. Typhimurium revealed morphological alterations in the bacterial cell structure, which illustrated the damage of cell membrane injury and intracellular component leakage. Quality attributes of carrot treated with LcEW and short-time heating (70 °C, 1 min) were not significantly different from controls. Compared to the control group, the combined treatment exhibited significantly (P < 0.05) greater inhibition of naturally occurring microbiota on organic carrots during storage at 4 °C. Consequently, the application of LcEW combined with short-time heat improved safety of organic carrot, without negatively affecting the sensory properties, which can be explored by the organic industry. • Electrolyzed water inactivated E. coli O157:H7 and Salmonella in organic carrot. • Weibull model satisfactorily described the nonlinear survival kinetics of the pathogens. • Rising temperatures and electrolyzed water dramatically reduced the T R value. • Natural microflora on organic carrot were inactivated as well. • AFM images of EW treated bacteria cells revealed severe damage. [ABSTRACT FROM AUTHOR]

This study aimed to understand the impact of in vitro oral processing methods on bolus formation and the kinetics of starch hydrolysis of refined white bread during in vitro gastrointestinal digestion. Four in vitro oral processing methods (i.e., cut, cut‐and‐pestle, blend, and grind) were performed at two levels of disintegration (less and more intensive) and compared with human mastication. Boluses prepared using the in vitro methods had a larger particle size (20–69 mm2 vs. 14 mm2), a higher moisture content (64–68% vs. 47%), a softer texture (1.3–2.3 N vs. 6.3 N) and a less adhesive surface (0.3–1.0 vs. 1.6 N•s) as compared to the in vivo masticated ones. Moreover, in vitro prepared blouses were digested more rapidly than in vivo masticated ones during the stimulated intestinal digestion from 150 min onward, with a higher hydrolysis rate (0.011–0.012 mg/mL • min vs. 0.010 mg/mL • min) and a higher equilibrium concentration of reducing sugar (5.5–6.3 mg/mL vs. 4.9 mg/mL). Among all the in vitro methods, the blending and grinding methods produced boluses that most closely resemble the in vivo masticated ones in terms of their physical characteristics. The blending method also produced boluses having the highest amount of reducing sugar released (6.32 mg/mL). The amount of reducing sugar present in the PBS buffer outside the dialysis tube might be controlled by the diffusion efficiency at the beginning of the digestion (≤120 min) and then be largely influenced by the particle size of the bolus in the latter stage of the digestion. Practical application: Studying the in vitro starch amyloysis is valuable for predicting the postprandial glycemic potential of starchy food. This work provides novel insights on the role of in vitro oral processing in the prediction of the glycemic potential of carbohydrate‐rich staple food. Blending method is recommended because of its ability to produce boluses with similar physical characteristics as the in vivo masticated boluses. But the excessive structural breakdown occurred during blending also resulted in a higher enzymatic accessibility and a higher rate of starch digestion. Further study is needed to propose a new in vitro method that stimulates multiple actions occurred during mastication (cutting, grinding, and shearing), in order to match both physical properties and digestion profiles. Moreover, the amount of artificial saliva added should be adjusted according to the specific type of food. [ABSTRACT FROM AUTHOR]

Summary: Anthocyanins are well‐known compounds that can improve gastrointestinal effects and have the potential to be utilised as an ingredient in functional foods. However, the true pharmacological role that they carry out in human body has been largely elusive. Thus, this study was aimed to investigate the inhibitory action of anthocyanins in a cake matrix on intestinal enzymes – α‐glucosidase, sucrase and lipase. Anthocyanin‐rich black rice extract powder (ABREP) was incorporated into cake at the levels of 0, 0.25, 0.5, 1 and 2% of flour weight. The physicochemical properties and in vitro digestibility of the cake, as well as enzyme inhibitory effects of anthocyanins were investigated. Degradation of anthocyanins in the batter occurred up to 68% at the 2% fortification level while the cake matrix asserted a protective effect on the remaining anthocyanins, keeping them by up to 84% after baking. The antioxidant capacity of cakes was increased by nine times when cake was fortified with 2% ABREP. The digestion rate of sucrose was reduced by 4.6 times at a 2% fortification level as compared to the control. Furthermore, cake with 2% ABREP addition showed 150%, 41% and 278% higher inhibitory effects against sucrase, α‐glucosidase and lipase as compared to the one with 0.5% addition, respectively. This study provides an in‐depth understanding of the potential of anthocyanin‐fortified foods for helping people with elevated blood glucose and triglyceride levels. [ABSTRACT FROM AUTHOR]