bluuebunny/crossref_metadata_2025 huggingface dataset:
An End-to-End Generation Model for Chinese Calligraphy Characters Based on Dense Blocks and Capsule Network
Authors: Zhang Weiqi , Sun Zengguo , Wu Xiaojun
Published: July 2024

Chinese calligraphy is a significant aspect of traditional culture, as it involves the art of writing Chinese characters. Despite the development of numerous deep learning models for generating calligraphy characters, the resulting outputs often suffer from issues related to stroke accuracy and stylistic consistency. To address these problems, an end-to-end generation model for Chinese calligraphy characters based on dense blocks and a capsule network is proposed. This model aims to solve issues such as redundant and broken strokes, twisted and deformed strokes, and dissimilarity with authentic ones. The generator of the model employs self-attention mechanisms and densely connected blocks to reduce redundant and broken strokes. The discriminator, on the other hand, consists of a capsule network and a fully connected network to reduce twisted and deformed strokes. Additionally, the loss function includes perceptual loss to enhance the similarity between the generated calligraphy characters and the authentic ones. To demonstrate the validity of the proposed model, we conducted comparison and ablation experiments on the datasets of Yan Zhenqing’s regular script, Deng Shiru’s clerical script, and Wang Xizhi’s running script. The experimental results show that, compared to the comparison model, the proposed model improves SSIM by 0.07 on average, reduces MSE by 1.95 on average, and improves PSNR by 0.92 on average, which proves the effectiveness of the proposed model.
Survey of Deep Learning Accelerators for Edge and Emerging Computing
Authors: Alam Shahanur , Yakopcic Chris , Wu Qing , Barnell Mark , Khan Simon , Taha Tarek M.
Published: July 2024

The unprecedented progress in artificial intelligence (AI), particularly in deep learning algorithms with ubiquitous internet connected smart devices, has created a high demand for AI computing on the edge devices. This review studied commercially available edge processors, and the processors that are still in industrial research stages. We categorized state-of-the-art edge processors based on the underlying architecture, such as dataflow, neuromorphic, and processing in-memory (PIM) architecture. The processors are analyzed based on their performance, chip area, energy efficiency, and application domains. The supported programming frameworks, model compression, data precision, and the CMOS fabrication process technology are discussed. Currently, most commercial edge processors utilize dataflow architectures. However, emerging non-von Neumann computing architectures have attracted the attention of the industry in recent years. Neuromorphic processors are highly efficient for performing computation with fewer synaptic operations, and several neuromorphic processors offer online training for secured and personalized AI applications. This review found that the PIM processors show significant energy efficiency and consume less power compared to dataflow and neuromorphic processors. A future direction of the industry could be to implement state-of-the-art deep learning algorithms in emerging non-von Neumann computing paradigms for low-power computing on edge devices.
Power and Energy Losses in Medium-Voltage Power Grids as a Function of Current Asymmetry—An Example from Poland
Authors: Hołdyński Grzegorz , Skibko Zbigniew , Walendziuk Wojciech
Published: July 2024

In connection with the growing requirements regarding the quality and continuity of energy supply and the dynamic development of renewable energy sources, the need for a thorough analysis of factors affecting power and energy losses and the effectiveness of the MV network increases. One of the biggest challenges in managing power networks is the problem of load asymmetry. Load asymmetry can lead to numerous adverse phenomena, such as increased power losses, deterioration of the quality of energy supplied, and an increased risk of network failure. Despite various research on this issue, there is still a need for a more accurate understanding of mechanisms leading to the development of methods of minimizing these phenomena. The relationships describing power losses in lines and power transformers are widely known. However, most published analyzes assume the same load on each phase. If the asymmetrical load of the line already appears, such analysis is not based on the data of actual lines and applies to a homogeneous line with equal load along its entire length. Therefore, the authors decided to modify the method of calculating power losses so that they can be determined in a branched line loaded in many points, with knowledge of the current flowing into the line, its length, and the number of acceptances. This method allows for the determination of power losses in an innovative way, taking into account line load asymmetry. The use of relationships commonly available in the literature to determine power losses leads to errors of 5.54% (compared to the actual, measured losses). Taking into account both the asymmetry and multi-point loading in the method proposed by the authors allows us to limit this error to 3.91%. To estimate the impact of asymmetry on power losses in lines and power transformers, the authors performed field tests in the selected medium voltage power network. The increase in power losses determined on their basis caused by the asymmetry of the load currents obtained values from 0.03% to 4.78%. Using generally known methods of reducing asymmetry, these losses can be avoided, and therefore the energy transmission costs may be reduced, and the greenhouse gas emissions might be lowered.
Model Quality and Measurement Density Impact on Volt/Volt Ampere Reactive Optimization Performance
Authors: Mendoza Ismael , Pratt Annabelle , Padullaparti Harsha Vardhana , Tiwari Soumya , Baggu Murali
Published: July 2024

The operation of the utility grid is being reshaped by the continuous addition of distributed energy resources and advanced metering infrastructure, which challenge existing grid control strategies. Some utilities deploy advanced distribution management systems (ADMS) to assist with the consolidation of various applications and to augment situational awareness in response to the new power delivery dynamics. An ADMS is an integrated software platform that provides utilities with a way to enhance their reliability, control, and optimization with advanced applications, such as volt/VAR optimization (VVO). A VVO application could serve as a vehicle to deliver cost savings by providing the utility with a method to reduce rates by controlling the voltage and decreasing the energy usage in their service territory. Some utilities are reluctant to integrate an ADMS, because it is a significant investment that requires approval from the public regulatory commission and/or their customers. This paper evaluates the impact on VVO performance when using a lower-quality network model supplemented with additional measurements, which could provide an implementation for cost savings. The results show that a better model quality would provide the highest energy savings; however, some level of telemetry is necessary in all scenarios to prevent voltage exceedances.
Study on the Evolution Law of Temperature, Pressure, and Productivity near the Well for Gas Hydrate Exploitation by Depressurization
Authors: Qi Rongrong , Lu Hongfeng , Xu Chenlu , Yu Lu , Xiao Changwen , Du Jinwen , Li Yan
Published: July 2024

In this paper, a one-dimensional model of gas–water two-phase productivity for hydrate depressurization is established, which takes into account permeability variation and gas–water two-phase flow. By solving the coupled algebraic equations of dissociation front position, equilibrium temperature, and pressure in an iterative scheme, the movement law of the hydrate dissociation front and the evolution process of temperature and pressure near the well were obtained, and the effects of bottom hole pressure, reservoir temperature, and hydrate saturation on productivity were analyzed. The results show that the hydrate reservoir is divided into a decomposed zone and an undecomposed zone by the dissociation front, and the temperature and pressure gradients of the former are greater than those of the latter. Reducing bottom hole pressure, increasing reservoir temperature, and increasing hydrate saturation all lead to an increase in temperature and pressure gradient in the decomposed zone. Methane gas production is a sensitive function of bottom hole pressure, reservoir temperature, and hydrate saturation. The lower the bottom hole pressure, the higher the reservoir temperature, the lower the hydrate saturation (within a certain range), and the higher the gas production rate. The trend of the water production curve is the same as that of gas, but the value is 3–4 orders of magnitude smaller, which may be due to the large difference in the viscosity of gas and water, and the gas seepage speed is much larger than that of water.
Study on Reinforcement Measures for Wood Composite Beams with Discontinuous Cross-Section in Web Opening
Authors: Wu Haoxuan , Liao Wenyuan , Yu Yue , Dai Bihui , Chen Zhiqiang , Chai Hangbin , Lv Xinliang
Published: July 2024

On the basis of existing experimental studies on web-opening wood composite beams, six new types of reinforcement were proposed in this study. The effects of different reinforcement measures on mechanical properties such as the load-carrying capacity, deformation capacity, internal force distribution law, and force transfer mechanism of web-opening wood composite beams were investigated. The results show that the stress distribution in the opening area is more uniform after reinforcement, and the influence of different reinforcement measures changes the damage mode of the whole beam. The setting of reinforcement measures in the opening area can effectively inhibit and slow down the generation and development of the cracks in the opening area of the web opening and reduce the negative influence of the composite beam caused by the opening. With reinforcement, the allowable and ultimate bearing capacity of wood composite beams can be increased by 3%~21% and 28%~59%; the redistribution of shear force occurs in the opening area after reinforcement, and plywood and cold-formed thin-walled section (CFTWS) help to bear 14%~76% of the value of shear force in the opening area. The most effective reinforcement measures are bolts–epoxy–CFTWS.
Optimization of Microbial Glycogen Production by Saccharomyces cerevisiae CEY1
Authors: Choi Hyungseok , Yeo In-Seok , Mwiti Godfrey , Dinh Toan Nguyen Song , Kang Hyein , Kim Chang Sup , Kim Jaehan
Published: July 2024

Glycogen is a highly branched polyglucan utilized as a carbohydrate reserve in major living systems. Industrially, it is used as a prebiotic and in the nanoencapsulation of drugs and nutraceuticals. In this study, optimal fermentation conditions enabling the highest glycogen accumulation in Saccharomyces cerevisiae were experimentally evaluated for possible mass production. Production efficiency was assessed by comparing specific growth rates, specific glycogen production rates, and glycogen yields under each condition. The results demonstrated that fermentation at 30 °C with an aeration rate of 3 vvm using a medium containing 120 g/L glucose without ethanol was optimal for robust cell growth and maximum glycogen yield. Additionally, a rich medium outperformed a minimally defined medium, and a single sugar carbon source, as opposed to mixed sugars, resulted in significantly higher cell growth and glycogen yields (p < 0.05). The optimized fermentation parameters enabled a glycogen production rate of up to 0.232 ± 0.012 g-glycogen/g-cell/h and a glycogen yield of 0.603 ± 0.006 g-glycogen/g-glucose. These results provide meaningful information for future studies and/or large-scale glycogen production using S. cerevisiae.
Chlorella vulgaris as a Nutraceutical Source for Broilers: Improving Meat Quality and Storage Oxidative Status
Authors: Varzaru Iulia , Untea Arabela Elena , Panaite Tatiana Dumitra , Turcu Raluca , Saracila Mihaela , Vlaicu Petru Alexandru , Oancea Alexandra Gabriela
Published: July 2024

This study aimed to assess the impact of Chlorella vulgaris supplementation in broilers’ diet, alone or in combination with vitamin E, on meat quality parameters, nutritional value, and oxidative stability during storage time. An experiment was conducted on 180 COBB 500 broiler chickens (14 days old), assigned into six treatments, following a 2 × 3 factorial arrangement. A corn–soybean meal diet was supplemented with three levels of C. vulgaris (0% in group C1, 1% in E1, 2% in E2), two levels of vitamin E (0% in C1, 250 ppm in C2), and a combination of them (1% C. vulgaris + 250 ppm vitamin (E3), 2% C. vulgaris + 250 ppm vitamin (E4)). Dietary incorporation of C. vulgaris, including those supplemented with vitamin E, resulted in a significant increase in meat protein content. DPA and DHA levels increased by 2.01-fold and 1.60-fold in the 2% C. vulgaris + vitamin E group. The PUFA/SFA ratio was increased across all dietary treatments (p < 0.0001). HPI and h/H registered the highest values as a result of 2% C. vulgaris supplementation, being linked with a positive effect in lowering cholesterol levels. Supplementation with 2% C. vulgaris and vitamin E exhibited a 1.45-fold increase in vitamin E concentration in thigh meat compared to the control group, being the highest level registered in thigh meat in this experiment. Metmyoglobin concentrations registered lower values in the thigh meat of the experimental groups, while deoxymyoglobin increased in the same groups when compared to the control group. The inclusion of C. vulgaris (1% and 2%) in combination with vitamin E (250 mg/kg) in broiler diets exhibited the best prevention of lipid oxidation after 7 days of refrigerated storage, defined by the highest efficiency factors assessed in terms of secondary oxidation products.
Safe Circular Food Systems: A Transdisciplinary Approach to Identify Emergent Risks in Food Waste Nutrient Cycling
Authors: Berry Brieanne , Blackmer Travis , Haedicke Michael , Lee Susanne , MacRae Jean D. , Miller T. Reed , Nayak Balunkeswar , Rivet-Préfontaine Louis , Saber Deborah , Silka Linda , Thakali Astha , Wildwistle Jared , Yoder Chyanne , Isenhour Cindy
Published: July 2024

With growing awareness of the environmental, economic, and social costs associated with food waste, there is a concerted effort on multiple scales to recover the nutrient value of discarded food. These developments are positive, but the rapid movement toward alternatives and the complexity of solving problems located at the intersection of economic, social, and environmental systems also have the potential to produce unanticipated risks. This paper draws upon long-term stakeholder-engaged research throughout New England, with a focus on Maine, to develop a transdisciplinary, systems-based model of the potential social, economic, and environmental risks of food waste nutrient cycling. Our effort is intended to help inform the creation of safe, functional, and environmentally benign circular food systems.
Multidrug-Resistance of Vibrio Species in Bivalve Mollusks from Southern Thailand: Isolation, Identification, Pathogenicity, and Their Sensitivity toward Chitooligosaccharide-Epigallocatechin-3-Gallate Conjugate
Authors: Sharma Mruganxi Harshad , Palamae Suriya , Yingkajorn Mingkwan , Benjakul Soottawat , Singh Avtar , Buatong Jirayu
Published: July 2024

Vibrio spp. is a Gram-negative bacteria known for its ability to cause foodborne infection in association with eating raw or undercooked seafood. The majority of these foodborne illnesses are caused by mollusks, especially bivalves. Thus, the prevalence of Vibrio spp. in blood clams (Tegillarca granosa), baby clams (Paphia undulata), and Asian green mussels (Perna viridis) from South Thailand was determined. A total of 649 Vibrio spp. isolates were subjected to pathogenicity analysis on blood agar plates, among which 21 isolates from blood clams (15 isolates), baby clams (2 isolates), and green mussels (4 isolates) showed positive β–hemolysis. Based on the biofilm formation index (BFI) of β–hemolysis-positive Vibrio strains, nine isolates exhibited a strong biofilm formation capacity, with a BFI in the range of 1.37 to 10.13. Among the 21 isolates, 6 isolates (BL18, BL82, BL84, BL85, BL90, and BL92) were tlh-positive, while trh and tdh genes were not detected in all strains. Out of 21 strains, 5 strains showed multidrug resistance (MDR) against amoxicillin/clavulanic acid, ampicillin/sulbactam, cefotaxime, cefuroxime, meropenem, and trimethoprim/sulfamethoxazole. A phylogenetic analysis of MDR Vibrio was performed based on 16s rDNA sequences using the neighbor-joining method. The five MDR isolates were identified to be Vibrio neocaledonicus (one isolate), Vibrio fluvialis (one isolate) and, Vibrio cidicii (three isolates). In addition, the antimicrobial activity of chitooligosaccharide–epigallocatechin gallate (COS-EGCG) conjugate against MDR Vibrio strains was determined. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of COS-EGCG conjugate were in the range of 64–128 µg/mL. The antimicrobial activity of the conjugate was advocated by the cell lysis of MDR Vibrio strains, as elucidated by scanning electron microscopic images. Vibrio spp. isolated from blood clams, baby clams, and Asian green mussels were highly pathogenic, exhibiting the ability to produce biofilm and being resistant to antibiotics. However, the COS-EGCG conjugate could be used as a potential antimicrobial agent for controlling Vibrio in mollusks.
Comprehensive Nutritional and Functional Characterization of Novel Mycoprotein Derived from the Bioconversion of Durvillaea spp.
Authors: Landeta-Salgado Catalina , Salas-Wallach Nicolás , Munizaga Javiera , González-Troncoso María Paz , Burgos-Díaz César , Araújo-Caldas Lhaís , Sartorelli Patricia , Martínez Irene , Lienqueo María Elena
Published: July 2024

This study aimed, for the first time, to determine the nutritional composition, beta-glucan and ergosterol contents, phenolic compound composition, and biological and functional activities of a novel mycoprotein produced through a bioconversion process of Durvillaea spp., a brown seaweed. An untargeted metabolomics approach was employed to screen metabolites and annotate molecules with nutraceutical properties. Two products, each representing a distinct consortia of co-cultured fungi, named Myco 1 and Myco 2, were analysed in this study. These consortia demonstrated superior properties compared to those of Durvillaea spp., showing significant increases in total protein (~238%), amino acids (~219%), and β-D-glucans (~112%). The protein contains all essential amino acids, a low fatty acid content, and exhibits high antioxidant activity (21.5–25.5 µmol TE/g). Additionally, Myco 2 exhibited the highest anti-alpha-glucosidase activity (IC50 = 16.5 mg/mL), and Myco 1 exhibited notable anti-lipase activity (IC50 = 10.5 mg/mL). Among the 69 top differentially abundant metabolites screened, 8 nutraceutical compounds were present in relatively high concentrations among the identified mycoproteins. The proteins and polysaccharides in the mycoprotein may play a crucial role in the formation and stabilization of emulsions, identifying it as a potent bioemulsifier. In conclusion, the bioconversion of Durvillaea spp. results in a mycoprotein with high-quality protein, significant nutritional and functional value, and prebiotic and nutraceutical potential due to the production of unique bioactive compounds.
Recent Advances in the Application of Natural Products for Postharvest Edible Mushroom Quality Preservation
Authors: Liufang Yuxin , Wu Yi , Zhou Huabin , Qu Hang , Yang Hailong
Published: July 2024

Edible mushrooms are favored by consumers for their excellent nutritional value and pharmacological properties. However, fresh mushrooms are highly perishable and undergo rapid quality deterioration induced by a series of intrinsic and extrinsic factors during postharvest storage. In recent years, the application of natural products derived from plants, animals, microorganisms, and other sources in mushroom quality preservation has drawn increasing attention. Compared to chemical preservatives, natural products show similar or higher biological activity and have few side effects on human health. This review summarizes the recent advances in the application of natural products used for quality maintenance of postharvest mushrooms. These natural substances mainly include essential oils, polyphenols, polysaccharides, bacteriocins, and other extracts. They have the potential to inhibit mushroom weight loss, softening, and browning, reduce the count of pathogenic microorganisms, and retain nutrients and flavor, effectively improving the quality of mushrooms and extending their shelf-life. The preservation techniques for natural products and their preservation mechanisms are also discussed here. Overall, this review provides current knowledge about natural products in edible mushroom preservation and aims to inspire more in-depth theoretical research and promote further practical application.
From Fruit to Beverage: Investigating Actinidia Species for Characteristics and Potential in Alcoholic Drink Production
Authors: Di Canito Alessandra , Altomare Alessio , Giuggioli Nicole , Foschino Roberto , Fracassetti Daniela , Vigentini Ileana
Published: July 2024

There is a growing interest in various types of kiwifruits, such as the “yellow” kiwifruit (Actinidia chinensis var. chinensis) and the “baby” kiwifruit of Actinidia arguta. These fruits are rich in bioactive compounds, which contribute to their nutraceutical properties, but they nevertheless have a shorter shelf life, resulting in economic losses. This study aims to chemically characterize kiwifruit juices from SunGold and baby kiwifruit varieties (Hortgem Rua and Hortgem Tahi) to improve knowledge and explore the suitability of these products for producing low-alcohol beverages using non-Saccharomyces strains, with the purpose of reducing waste and generating value-added processing. Total soluble solids, acidity, hardness, dry matter, total phenolic content, and antioxidant capacity were used as indicators of fruit quality. Chemical characterization of fresh kiwifruit juices revealed distinct profiles among varieties, with SunGold juice exhibiting higher sugar content and acidity. Citric acid was the predominant organic acid, while, as expected, tartaric was not detected. Kiwifruit juice fermentations by T. delbrueckii UMY196 were always completed regardless of the type of juice used, producing beverages with ethanol content ranging from 6.46 to 8.85% (v/v). The analysis of volatile organic compounds highlighted the presence of several molecules, contributing to aroma profiles with relevant differences among the three kiwifruit-based drinks. In particular, the total concentration of esters in the beverages reached 8.2 mg/L, 9.2 mg/L, and 8.6 mg/L in the Tahi, Rua, and SunGold beverages, respectively. The qualitative and quantitative profiles of the kiwifruit drinks revealed a pronounced perception of acidity and fruity traits, with significant differences observed by Principal Component Analysis (PCA) in aroma descriptors among the proposed beverages. The possibility of using unsold, overripe, or waste fruits to prepare new products with an increase in the sustainability of this supply chain is set.
Cyberlindnera fabianii, an Uncommon Yeast Responsible for Gluten Bread Spoilage
Authors: Colautti Andrea , Orecchia Elisabetta , Coppola Francesca , Iacumin Lucilla , Comi Giuseppe
Published: July 2024

A single strain of yeast was isolated from industrial gluten bread (GB) purchased from a local supermarket. This strain is responsible for spoilage consisting of white powdery and filamentous colonies due to the fragmentation of hyphae into short lengths (dust-type spots), similar to the spoilage produced by chalk yeasts such as Hyphopichia burtonii, Wickerhamomyces anomalus and Saccharomycopsis fibuligera. The isolated strains were identified initially by traditional methods as Wickerhamomyces anomalus, but with genomic analysis, they were definitively identified as Cyberlindnera fabianii, a rare ascomycetous opportunistic yeast species with low virulence attributes, uncommonly implicated in bread spoilage. However, these results demonstrate that this strain is phenotypically similar to Wi. anomalus. Cy. fabianii grew in GB because of its physicochemical characteristics which included pH 5.34, Aw 0.97 and a moisture of about 50.36. This spoilage was also confirmed by the presence of various compounds typical of yeasts, derived from sugar fermentation and amino acid degradation. These compounds included alcohols (ethanol, 1-propanol, isobutyl alcohol, isoamyl alcohol and n-amyl alcohol), organic acids (acetic and pentanoic acids) and esters (Ethylacetate, n-propil acetate, Ethylbutirrate, Isoamylacetate and Ethylpentanoate), identified in higher concentrations in the spoiled samples than in the unspoiled samples. The concentration of acetic acid was lower only in the spoiled samples, but this effect may be due to the consumption of this compound to produce acetate esters, which predominate in the spoiled samples.
Comparative Study of the Antibacterial Effects of S-Nitroso-N-acetylcysteine and Sodium Nitrite against Escherichia coli and Their Application in Beef Sausages
Authors: Guo Jingjing , Li Zhiyi , Zhang Yujun , Tian Xiaojing , Shao Lele , Wang Wenhang
Published: July 2024

This study investigated the antibacterial effects of S-nitroso-N-acetylcysteine (SNAC) and sodium nitrite (NaNO2) against Escherichia coli and their application in beef sausages. Both SNAC and NaNO2 demonstrated pH-responsive antibacterial activity, with SNAC showing greater efficacy than NaNO2 (p < 0.05) at the same pH (3, 5, and 7). The reactive oxygen species (ROS) and reactive nitrogen species (RNS) induced in E. coli by SNAC were significantly higher than those induced by NaNO2 (p < 0.05), and both ROS and RNS values increased as the pH decreased. In addition, a lower pH led to more pores on the E. coli cell surface and increased membrane permeability, resulting in a more pronounced inhibitory effect. When applied to a beef sausage, SNAC-treated sausages had significantly lower total colony counts and carbonyl content compared to NaNO2-treated ones (p < 0.05). Consequently, SNAC shows great potential as a replacement for NaNO2 in meat products.
Investigation into Antioxidant Mechanism of Lycium barbarum Extract in Carbendazim-Induced PC12 Cell Injury Model through Transcriptomics and Metabolomics Analyses
Authors: Liu Pingxiang , Chen Ju , Wen Xing , Shi Xin , Yin Xiaoqian , Yu Jiang , Qian Yongzhong , Gou Chunlin , Xu Yanyang
Published: July 2024

Lycium barbarum L., an important functional food in China, has antioxidant and antiaging activity. However, the exact antioxidant activity mechanism of Lycium barbarum extracts (LBE) is not well understood. Therefore, a carbendazim (CBZ)-induced PC12 cell injury model was constructed and vitrificated to study the antioxidant activity of fresh LBE on the basis of extraction parameter optimization via the full factorial design of experiments (DOE) method. The results showed that the pretreatment of PC12 cells with LBE could reduce the reactive oxygen species (ROS) level by 14.6% and inhibited the mitochondrial membrane potential (MMP) decline by 12.0%. Furthermore, the integrated analysis revealed that LBE played an antioxidant role by activating oxidative phosphorylation (OXPHOS) and restoring MMP, maintaining the tricarboxylic acid (TCA) cycle stability, and regulating the GSH metabolic pathway. The results of the present study provide new ideas for the understanding of the antioxidant function of LBE from a global perspective.
UV-B Radiation Exhibited Tissue-Specific Regulation of Isoflavone Biosynthesis in Soybean Cell Suspension Cultures
Authors: Wang Mian , Wang Yiting , Bilal Muhammad , Xie Chong , Wang Pei , Rui Xin , Yang Runqiang
Published: July 2024

Isoflavones, a class of substances with high biological activity, are abundant in soybeans. This study investigated isoflavone biosynthesis in soybean cell suspension cultures under UV-B radiation. UV-B radiation enhanced the transcription level and activity of key enzymes involved in isoflavone synthesis in cell suspension cultures. As a result, the isoflavone contents significantly increased by 19.80% and 91.21% in hypocotyl and cotyledon suspension cultures compared with the control, respectively. Meanwhile, a significant difference was observed in the composition of isoflavones between soybean hypocotyl and cotyledon suspension cultures. Genistin was only detected in hypocotyl suspension cultures, whereas glycitin, daidzein, and genistein accumulated in cotyledon suspension cultures. Therefore, UV-B radiation exhibited tissue-specific regulation of isoflavone biosynthesis in soybean cell suspension cultures. The combination of suspension cultures and abiotic stress provides a novel technological approach to isoflavone accumulation.
Study on the Influences of Inter-Governmental Information Flow and Interdepartmental Collaborative Supervision on Pork Quality: A Case Study in China
Authors: Wu Linhai , Chen Zhiyu
Published: July 2024

To study the influences of the degree of interdepartmental collaborative supervision on the behavioral strategy selection of pig farmers, pig slaughterers, and pork processing manufacturers in the pork supply chain system, this study established a three-party evolutionary game model involving pig farmers, pig slaughterers, and pork processing manufacturers based on the social co-governance framework by focusing on the interdepartmental information sharing mechanism and cooperative governance. Here, we examined how the degree of collaborative supervision among government departments influences the behavioral strategy selection of these parties by focusing on key mechanisms such as information sharing and interdepartmental collaborative governance. Our findings revealed that within a social co-governance system, the strategic choices of the three entities in the pork supply chain closely correlate with the coordination level of collaborative supervision among government departments, particularly through information-sharing mechanisms. Additionally, the strategies are influenced by market-based contract supervision among entities, consumer reporting intensity, and the collaborative governance capabilities of the government, market actors, and consumers. Higher levels of social co-governance are associated with fewer risky links in the pork supply chain and reduced overall risk. Key factors affecting the behavioral strategy selection of the subjects in the pork supply chain include interdepartmental collaborative governance among government departments (e.g., optimizing random inspection frequencies, adjusting economic penalties, and disclosing enterprise market credit information via information sharing mechanisms), consumer complaint probabilities, and the intensity of mutual supervision among enterprises. Therefore, to enhance pork supply chain quality and mitigate risks, it is crucial to enhance the coordination of collaborative supervision among government departments, encourage consumer reporting, and improve market-based mutual supervision mechanisms among upstream and downstream subjects in the supply chain.
Antioxidant Activity of Extracts of Balloon Flower Root (Platycodon grandiflorum), Japanese Apricot (Prunus mume), and Grape (Vitis vinifera) and Their Effects on Beef Jerky Quality
Authors: Kim Beom Joon , Yim Dong Gyun , Reaney Martin J. T. , Kim Young Jun , Shim Youn Young , Kang Suk Nam
Published: July 2024

This research examines the total polyphenol and flavonoid content and antioxidant activity of natural ingredients such as balloon flower root extract (BFE), Japanese apricot extract (JAE) and grape extract (GE). In addition, their effect on beef jerky quality characteristics was investigated when the extracts were used as alternatives to potassium sorbate (PS) and vitamin E (VE). BFE had higher (p < 0.05) total flavonoid content (TFC) (6.85 mg CAT eq/g), total polyphenol content (TPC) (10.52 mg RUT eq/g), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical (62.96%), and 2,2′-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radical scavenging activity (87.60%) compared to other extracts. Although all extracts showed lower activity than BHT in all antioxidant activity tests, the BFE and JAE showed higher (p < 0.05) activity than the GE in the DPPH and FRAP assays. In contrast, in the ABTS assay, both BFE and GE showed increased activity (p < 0.05) compared to JAE. The jerky was prepared by adding 0.05% (v/v) each of BFE, JAE and GE. Furthermore, a control sample of jerky was also prepared by adding 0.10% (w/v) PS and 0.05% VE, respectively. On day 30, the redness (a*) values of the BFE and PS samples were also found to be significantly higher than those of the other samples (p < 0.05). Additionally, the yellowness (b*) values of the BFE sample were also found to be significantly higher than those of the other samples (p < 0.05). The thiobarbituric acid reactive substances (TBARSs) on day 30 were lower in the jerky treated with PS, VE, and GE compared to those treated with BFE and JAE (p < 0.05). In the sensory analysis, beef jerky with BFE had significantly higher overall acceptability scores on days 1 and 30 (p < 0.05). The addition of BFE to beef jerky influenced the increase in a* and b* values on day 30. The addition of GE effectively suppressed lipid oxidation to a level comparable to that of the PS and VE at day 30. Furthermore, the addition of BFE enhanced the overall acceptability of sensory characteristics.
Preparation and Properties of Walnut Protein Isolate–Whey Protein Isolate Nanoparticles Stabilizing High Internal Phase Pickering Emulsions
Authors: Lu Yanling , Jiang Yuxin , Liu Jiongna , Yang Xiaoqin , Zhao Yueliang , Fan Fangyu
Published: July 2024

To enhance the functional properties of walnut protein isolate (WalPI), hydrophilic whey protein isolate (WPI) was selected to formulate WalPI-WPI nanoparticles (nano-WalPI-WPI) via a pH cycling technique. These nano-WalPI-WPI particles were subsequently employed to stabilize high internal phase Pickering emulsions (HIPEs). By adjusting the mass ratio of WalPI to WPI from 9:1 to 1:1, the resultant nano-WalPI-WPI exhibited sizes ranging from 70.98 to 124.57 nm, with a polydispersity index of less than 0.326. When the mass ratio of WalPI to WPI was 7:3, there were significant enhancements in various functional properties: the solubility, denaturation peak temperature, emulsifying activity index, and emulsifying stability index increased by 6.09 times, 0.54 °C, 318.94 m2/g, and 552.95 min, respectively, and the surface hydrophobicity decreased by 59.23%, compared with that of WalPI nanoparticles (nano-WalPI), with the best overall performance. The nano-WalPI-WPI were held together by hydrophobic interactions, hydrogen bonding, and electrostatic forces, which preserved the intact primary structure and improved resistance to structural changes during the neutralization process. The HIPEs stabilized by nano-WalPI-WPI exhibited an average droplet size of less than 30 μm, with droplets uniformly dispersed and maintaining an intact spherical structure, demonstrating superior storage stability. All HIPEs exhibited pseudoplastic behavior with good thixotropic properties. This study provides a theoretical foundation for enhancing the functional properties of hydrophobic proteins and introduces a novel approach for constructing emulsion systems stabilized by composite proteins as emulsifiers.
The Preventive Effect of Low-Molecular Weight Oyster Peptides on Lipopolysaccharide-Induced Acute Colitis in Mice by Modulating Intestinal Microbiota Communities
Authors: Wu Qihang , Lin Haisheng , Shen Weiqiang , Cao Wenhong , Qin Xiaoming , Gao Jialong , Chen Zhongqin , Zheng Huina , Zhong Saiyi , Huang Haoyang
Published: July 2024

Colitis causes inflammation, diarrhoea, fever, and other serious illnesses, posing a serious threat to human health and safety. Current medications for the treatment of colitis have serious side effects. Therefore, the new strategy of creating a defence barrier for immune function by adding anti-inflammatory foods to the daily diet is worth advocating for. Low-molecular weight oyster peptides (LOPs) are a natural food with anti-inflammatory activity extracted from oysters, so intervention with LOPs is likely to be an effective preventive solution. The aim of this study was to investigate the preventive effect of LOPs on lipopolysaccharide (LPS)-induced acute colitis inflammation in mice and its underlying mechanism. The results showed that LOPs not only inhibited the colonic histopathy in mice induced by LPS-induced inflammation but also reduced the inflammatory response in the blood. In addition, LOPs significantly increased the number of beneficial bacteria (Alistipes, Mucispirillum, and Oscillospira), decreased the number of harmful bacteria (Coprobacillus, Acinetobater) in the intestinal microbiota, and further affected the absorption and utilisation of short-chain fatty acids (SCFAs) in the intestinal tract. In conclusion, dietary supplementation with LOPs is a promising health-promoting dietary supplement and nutraceutical for the prevention of acute colitis by reducing the inflammatory response and modulating the intestinal microbial communities.
Novel Dairy Fermentates Have Differential Effects on Key Immune Responses Associated with Viral Immunity and Inflammation in Dendritic Cells
Authors: Finnegan Dearbhla , Connolly Claire , Mechoud Monica A. , FitzGerald Jamie A. , Beresford Tom , Mathur Harsh , Brennan Lorraine , Cotter Paul D. , Loscher Christine E.
Published: July 2024

Fermented foods and ingredients, including furmenties derived from lactic acid bacteria (LAB) in dairy products, can modulate the immune system. Here, we describe the use of reconstituted skimmed milk powder to generate novel fermentates from Lactobacillus helveticus strains SC232, SC234, SC212, and SC210, and from Lacticaseibacillus casei strains SC209 and SC229, and demonstrate, using in vitro assays, that these fermentates can differentially modulate cytokine secretion via bone-marrow-derived dendritic cells (BMDCs) when activated with either the viral ligand loxoribine or an inflammatory stimulus, lipopolysaccharide. Specifically, we demonstrate that SC232 and SC234 increase cytokines IL-6, TNF-α, IL-12p40, IL-23, IL-27, and IL-10 and decrease IL-1β in primary bone-marrow-derived dendritic cells (BMDCs) stimulated with a viral ligand. In contrast, exposure of these cells to SC212 and SC210 resulted in increased IL-10, IL-1β, IL-23, and decreased IL-12p40 following activation of the cells with the inflammatory stimulus LPS. Interestingly, SC209 and SC229 had little or no effect on cytokine secretion by BMDCs. Overall, our data demonstrate that these novel fermentates have specific effects and can differentially enhance key immune mechanisms that are critical to viral immune responses, or can suppress responses involved in chronic inflammatory conditions, such as ulcerative colitis (UC), and Crohn’s disease (CD).
Biocontrol Strategy of Listeria monocytogenes in Ready-to-Eat Pork Cooked Ham Using Peptic Hydrolysates of Porcine Hemoglobin
Authors: Sanchez-Reinoso Zain , Todeschini Sarah , Thibodeau Jacinthe , Ben Said Laila , Fliss Ismail , Bazinet Laurent , Mikhaylin Sergey
Published: July 2024

Listeria monocytogenes is a foodborne pathogen that represents a serious concern for ready-to-eat (RTE) meat products due to its persistence in production facilities. Among the different strategies for the control of this pathogen, the use of antimicrobial peptides derived from food by-products, such as slaughterhouse blood proteins, has emerged as a promising biocontrol strategy. This study evaluated for the first time the use of peptic hydrolysates of porcine hemoglobin as a biocontrol strategy of L. monocytogenes in RTE pork cooked ham. Pure porcine hemoglobin (Hb-P) and porcine cruor (P-Cru) were hydrolyzed using pepsin at different temperatures (37 °C for Hb-P and 23 °C for P-Cru) for 3 h. Then, the hydrolysates were characterized in terms of their degree of hydrolysis (DH), peptide population, color, and antimicrobial activity (in vitro and in situ) against three different serotypes of L. monocytogenes. Reducing the hydrolysis temperature of P-Cru by 14 °C resulted in a 2 percentage unit decrease in DH and some differences in the peptide composition. Nevertheless, the antimicrobial activity (in situ) was not significantly impacted, decreasing the viable count of L. monocytogenes by ~1-log and retarding their growth for 21 days at 4 °C. Although the color of the product was visibly altered, leading to more saturated reddish and yellowish tones and reduced brightness, the discoloration of the hydrolysates can be addressed. This biopreservation approach holds promise for other meat products and contributes to the circular economy concept of the meat industry by valorizing slaughterhouse blood and producing new antilisterial compounds.
Effects of Different Extraction Methods on the Structural and Functional Properties of Soluble Dietary Fibre from Sweet Potatoes
Authors: Yang Liuqing , Zhu Rongan , Zhang Ning , Zhao Wenya , Wang Chuyan
Published: July 2024

In this study, hot water treatment (WT), ultrasonic treatment (UT), ultrasonic-sodium hydroxide treatment (UST), ultrasonic-enzyme treatment (UET), and ultrasonic-microwave treatment (UMT) were used to treat sweet potatoes. The structural, physicochemical, and functional properties of the extracted soluble dietary fibres (SDFs) were named WT-SDF, UT-SDF, UST-SDF, UET-SDF, and UMT-SDF, respectively. Scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), thermal properties, and Brunauer–Emmett–Teller (BET) analysis were employed. The structural results indicated that the UST-SDF exhibited the best thermal stability, highest crystallinity, and maximum specific surface area. Moreover, compared to hot water extraction, ultrasonic extraction, or ultrasonic extraction in combination with other methods, enhanced the physicochemical and functional properties of the SDF, including extraction yield, water-holding capacity (WHC), oil-holding capacity (OHC), glucose adsorption capacity (GAC), glucose dialysis retardation index (GDRI), sodium cholate adsorption capacity (SCAC), cholesterol adsorption capacity (CAC), nitrite ion adsorption capacity (NIAC), and antioxidant properties. Specifically, the UST-SDF and UMT-SDF showed better extraction yield, WHC, OHC, GAC, CAC, SCAC, and NIAC values than the other samples. In summary, these results indicate that UST and UMT could be applied as ideal extraction methods for sweet potato SDF and that UST-SDF and UMT-SDF show enormous potential for use in the functional food industry.
Health Benefits of Vegetarian Diets: An Insight into the Main Topics
Authors: Baroni Luciana , Rizzo Gianluca , Galchenko Alexey Vladimirovich , Zavoli Martina , Serventi Luca , Battino Maurizio
Published: July 2024

Vegetarian diets are plant-based diets including all the edible foods from the Plant Kingdom, such as grains, legumes, vegetables, fruits, nuts, and seeds. Dairy and eggs can be added in small amounts in the lacto-ovo-vegetarian subtype, or not at all in the vegan subtype. The abundance of non-processed plant foods—typical of all well-planned diets, including vegetarian ones—can provide the body with numerous protective factors (fiber, phytocompounds), while limiting the intake of harmful nutrients like saturated fats, heme-iron, and cholesterol. The beneficial effects on health of this balance have been reported for many main chronic diseases, in both observational and intervention studies. The scientific literature indicates that vegetarians have a lower risk of certain types of cancer, overall cancer, overweight-obesity, type 2 diabetes, dyslipidemia, hypertension, and vascular diseases. Since the trend of following a vegetarian diet is increasing among citizens of developed countries, the knowledge in the field will benefit from further studies confirming the consistency of these findings and clarifying the effects of vegetarian diets on other controversial topics.
Proteomic Analysis of the Characteristic Flavor Components in Bacillus subtilis BSNK-5-Fermented Soymilk
Authors: Hu Miao , Wang Jiao , Gao Yaxin , Fan Bei , Wang Fengzhong , Li Shuying
Published: July 2024

Fermentation with Bacillus subtilis significantly enhances the physiological activity and bioavailability of soymilk, but the resulting characteristic flavor seriously affects its industrial promotion. The objective of this study was to identify key proteins associated with characteristic flavors in B. subtilis BSNK-5-fermented soymilk using tandem mass tag (TMT) proteomics. The results showed that a total of 765 differentially expressed proteins were identified. Seventy differentially expressed proteins related to characteristic flavor were screened through Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analysis. After integrating metabolomics data, fifteen key proteases of characteristic flavor components in BSNK-5-fermented soymilk were further identified, and free ammonia was added. In addition, there were five main formation mechanisms, including the decomposition of urea to produce ammonia; the degradation of glutamate by glutamate dehydrogenase to produce ammonia; the degradation of threonine and non-enzymatic changes to form the derivative 2,5-dimethylpyrazine; the degradation of valine, leucine, and isoleucine to synthesize isovalerate and 2-methylbutyrate; and the metabolism of pyruvate and lactate to synthesize acetate. These results provide a theoretical foundation for the improvement of undesirable flavor in B. subtilis BSNK-5-fermented soy foods.
Nutrient Composition, Physical Characteristics and Sensory Quality of Spinach-Enriched Wheat Bread
Authors: Prasad Ritnesh Vishal , Dhital Sushil , Williamson Gary , Barber Elizabeth
Published: July 2024

Food innovation that utilises agricultural waste while enhancing nutritional value is important for waste valorisation and consumer health. This study investigated incorporating spinach (Spinacia oleracea), as a model leafy agricultural waste, into wheat bread. We analysed the nutrient content, colour, texture, sensory attributes and purchase/consume intention ratings. Adding 10–40% spinach (w/w) yielded loaves with similar heights but significantly different colour and texture (p < 0.05) from white bread. Increasing spinach decreased total carbohydrates (including starch) while significantly increasing other nutrients (protein, fibre, iron, magnesium, potassium, zinc, calcium, vitamins A, C, E, folate, niacin, pyridoxine, nitrate/nitrite and polyphenols) (p < 0.05). Spinach addition increased bread porosity, linked to higher pasting parameters (peak, trough, breakdown, final and setback viscosity) with reduced pasting time and temperature. Texture analysis resulted in decreased hardness, chewiness, gumminess and firmness while increasing cohesiveness, with maximum resilience at 20% spinach enrichment. Sensory analysis with 21 untrained panellists revealed decreased visual appeal, less preferred taste, odour and overall liking (p < 0.05) with increasing spinach, with no significant difference in texture acceptance, but the 20% enrichment had comparable acceptance to white bread. Enriching staple foods like bread with leafy vegetable waste offers a promising approach for increasing daily vegetable intake.