bluuebunny/crossref_metadata_2025_split huggingface dataset:
The genetic and ecophysiological diversity of Microcystis
Authors: Dick Gregory J. , Duhaime Melissa B. , Evans Jacob T. , Errera Reagan M. , Godwin Casey M. , Kharbush Jenan J. , Nitschky Helena S. , Powers McKenzie A. , Vanderploeg Henry A. , Schmidt Kathryn C. , Smith Derek J. , Yancey Colleen E. , Zwiers Claire C. , Denef Vincent J. 
Published: May 2021

SummaryMicrocystis is a cyanobacterium that forms toxic blooms in freshwater ecosystems around the world. Biological variation among taxa within the genus is apparent through genetic and phenotypic differences between strains and via the spatial and temporal distribution of strains in the environment, and this fine‐scale diversity exerts strong influence over bloom toxicity. Yet we do not know how varying traits of Microcystis strains govern their environmental distribution, the tradeoffs and links between these traits, or how they are encoded at the genomic level. Here we synthesize current knowledge on the importance of diversity within Microcystis and on the genes and traits that likely underpin ecological differentiation of taxa. We briefly review spatial and environmental patterns of Microcystis diversity in the field and genetic evidence for cohesive groups within Microcystis. We then compile data on strain‐level diversity regarding growth responses to environmental conditions and explore evidence for variation of community interactions across Microcystis strains. Potential links and tradeoffs between traits are identified and discussed. The resulting picture, while incomplete, highlights key knowledge gaps that need to be filled to enable new models for predicting strain‐level dynamics, which influence the development, toxicity and cosmopolitan nature of Microcystis blooms.
Gas cell stabilization by aqueous‐phase constituents during bread production from wheat and rye dough and oat batter: Dough or batter liquor as model system
Authors: Janssen Frederik , Wouters Arno G. B. , Delcour Jan A. 
Published: May 2021

AbstractProper gas cell stability during fermentation and baking is essential to obtain high‐quality bread. Gas cells in wheat dough are stabilized by the gluten network formed during kneading and, from the moment this network locally ruptures, by liquid films containing nonstarch polysaccharides (NSPs) and surface‐active proteins and lipids. Dough liquor (DL), the supernatant after ultracentrifugation of dough, is a model system for these liquid films and has been extensively studied mostly in the context of wheat bread making. Nonwheat breads are often of lower quality (loaf volume and crumb structure) than wheat breads because their doughs/batters lack a viscoelastic wheat gluten network. Therefore, gas cell stabilization by liquid film constituents may be more important in nonwheat than in wheat bread making. This manuscript aims to review the knowledge on DL/batter liquor (BL) and its relevance for studying gas cell stabilization in wheat and nonwheat (rye and oat) bread making. To this end, the unit operations in wheat, rye, and oat bread making are described with emphasis on gas incorporation and gas cell (de)stabilization. A discussion of the knowledge on the recoveries and chemical structures of proteins, lipids, and NSPs in DLs/BLs is provided and key findings of studies dealing with foaming and air–water interfacial properties of DL/BL are discussed. Next, the extent to which DL/BL functionality can be related to bread properties is addressed. Finally, the extent to which DL/BL is a representative model system for the aqueous phase of dough/batter is discussed and related to knowledge gaps and further research opportunities.
Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety
Authors: Aganovic Kemal , Hertel Christian , Vogel Rudi. F. , Johne Reimar , Schlüter Oliver , Schwarzenbolz Uwe , Jäger Henry , Holzhauser Thomas , Bergmair Johannes , Roth Angelika , Sevenich Robert , Bandick Niels , Kulling Sabine E. , Knorr Dietrich , Engel Karl‐Heinz , Heinz Volker 
Published: May 2021

AbstractThe last two decades saw a steady increase of high hydrostatic pressure (HHP) used for treatment of foods. Although the science of biomaterials exposed to high pressure started more than a century ago, there still seem to be a number of unanswered questions regarding safety of foods processed using HHP. This review gives an overview on historical development and fundamental aspects of HHP, as well as on potential risks associated with HHP food applications based on available literature. Beside the combination of pressure and temperature, as major factors impacting inactivation of vegetative bacterial cells, bacterial endospores, viruses, and parasites, factors, such as food matrix, water content, presence of dissolved substances, and pH value, also have significant influence on their inactivation by pressure. As a result, pressure treatment of foods should be considered for specific food groups and in accordance with their specific chemical and physical properties. The pressure necessary for inactivation of viruses is in many instances slightly lower than that for vegetative bacterial cells; however, data for food relevant human virus types are missing due to the lack of methods for determining their infectivity. Parasites can be inactivated by comparatively lower pressure than vegetative bacterial cells. The degrees to which chemical reactions progress under pressure treatments are different to those of conventional thermal processes, for example, HHP leads to lower amounts of acrylamide and furan. Additionally, the formation of new unknown or unexpected substances has not yet been observed. To date, no safety‐relevant chemical changes have been described for foods treated by HHP. Based on existing sensitization to non‐HHP‐treated food, the allergenic potential of HHP‐treated food is more likely to be equivalent to untreated food. Initial findings on changes in packaging materials under HHP have not yet been adequately supported by scientific data.
The occurrence, growth, and biocontrol of Listeria monocytogenes in fresh and surface‐ripened soft and semisoft cheeses
Authors: Falardeau Justin , Trmčić Aljoša , Wang Siyun 
Published: May 2021

AbstractListeria monocytogenes continues to pose a food safety risk in ready‐to‐eat foods, including fresh and soft/semisoft cheeses. Despite L. monocytogenes being detected regularly along the cheese production continuum, variations in cheese style and intrinsic/extrinsic factors throughout the production process (e.g., pH, water activity, and temperature) affect the potential for L. monocytogenes survival and growth. As novel preservation strategies against the growth of L. monocytogenes in susceptible cheeses, researchers have investigated the use of various biocontrol strategies, including bacteriocins and bacteriocin‐producing cultures, bacteriophages, and competition with native microbiota. Bacteriocins produced by lactic acid bacteria (LAB) are of particular interest to the dairy industry since they are often effective against Gram‐positive organisms such as L. monocytogenes, and because many LAB are granted Generally Regarded as Safe (GRAS) status by global food safety authorities. Similarly, bacteriophages are also considered a safe form of biocontrol since they have high specificity for their target bacterium. Both bacteriocins and bacteriophages have shown success in reducing L. monocytogenes populations in cheeses in the short term, but regrowth of surviving cells can commonly occur in the finished cheeses. Competition with native microbiota, not mediated by bacteriocin production, has also shown potential to inhibit the growth of L. monocytogenes in cheeses, but the mechanisms are still unclear. Here, we have reviewed the current knowledge on the growth of L. monocytogenes in fresh and surface‐ripened soft and semisoft cheeses, as well as the various methods used for biocontrol of this common foodborne pathogen.
Favorable therapeutic efficacy of low‐density lipoprotein apheresis for nephrotic syndrome with impaired renal function
Authors: Muso Eri , Sakai Soichi , Ogura Youske , Yukawa Susumu , Nishizawa Yoshiki , Yorioka Noriaki , Saito Takao , Mune Masatoshi , Sugiyama Satoshi , Iino Yasuhiko , Hirano Tsutomu , Hattori Motoshi , Watanabe Tsuyoshi , Yokoyama Hitoshi , Sato Hiroshi , Uchida Shunya , Wada Takashi , Shoji Tetsuo , Oda Hiroaki , Mori Kiyoshi , Kimura Hideki , Ito Osamu , Nishiyama Akira , Maruyama Shoichi , Inagi Reiko , Fujimoto Shoichi , Tsukamoto Tatsuo , Suzuki Yusuke , Honda Hirokazu , Babazono Tetsuya , Tsuruya Kazuhiko , Yuzawa Yukio 
Published: May 2021

AbstractMany reports have shown the therapeutic efficacy of LDL apheresis (LDL‐A) in drug‐resistant nephrotic syndrome (NS) for improvement of heavy proteinuria and severely impaired renal function. To obtain comprehensive results in a large number of cases, a post hoc analysis of the Prospective Observational survey on the Long‐Term Effects of the LDL‐Apheresis on the Drug Resistant Nephrotic Syndrome (POLARIS) study was performed by stratifying enrolled cases according to the pretreatment estimated glomerular filtration rate (eGFR) levels indicating normal (N) (≥60 ml/min/1.73 m2), moderately impaired (M) (≥30 to <60 ml/min/1.73 m2), and severely impaired (S) (<30 ml/min/1.73 m2) renal function. Significant improvements of proteinuria and renal function were found in Group N and, most interestingly, in Group M. A tendency for improvement in proteinuria was found in Group S. Most cases in all groups had not entered end‐stage renal disease at 2 years after LDL‐A treatment. These results suggest that LDL‐A has therapeutic efficacy even in cases in which renal function has declined to 30 ml/min/1.73 m2.
Enhanced gelling performance of oxhide gelatin prepared from cowhide scrap by high pressure‐assisted extraction
Authors: He Long , Gao Yongfang , Han Ling , Yu Qunli , Zang Rongyu 
Published: May 2021

AbstractIn this study, the feasibility of preparing oxhide gelatin from cowhide scrap by high pressure assisted‐liquid extraction was verified. Different processing conditions, including high pressure time (15 to 25 min), pressure (250 to 350 MPa), and liquid‐to‐solid ratio (1:3 to 1:5), were optimized through response surface methodology. Under the optimum manufacturing conditions, when the high‐pressure processing (HPP) time was 22 min, the pressure was 289 MPa, and the liquid‐to‐solid ratio was 1:4, the highest extraction yield (36%) and gel strength (224 g) were achieved. Based on DSC, XRD, FTIR, SEM, gelling and melting temperatures, HPP led to the structural modification of the gelatinized collagen, which enhanced the rearrangement of the gel structure during the gelation process and made it have better gelling properties. In addition, compared with the commercial sample, they do not differ significantly in the relaxation time and peak area of prepared oxhide gelatin. These findings provide new insights into the practicability of HPP during the preparation of oxhide gelatin, which can noticeably reduce the processing time and be applied to industrial production.Practical ApplicationCompared with traditional processing, a high pressure‐assisted extraction process can noticeably reduce the processing time while producing cowhide gelation with similar physicochemical and functional properties. Meanwhile, high pressure processing (HPP) led to the structural destruction of the cowhide and gelatinized collagen, which enhanced the rearrangement of the gelatin structure during the gelation process and made it have better gelling properties. Importantly, high pressure‐assisted extraction can facilitate the use of a low‐cost raw material and improve the preparation efficiency of oxhide gelatin, which shows great potential in large‐scale and efficient industrial production and the quality control of oxhide gelatin.
Prevalence and associated risk factors of Shigella flexneri isolated from drinking water and retail raw foods in Peshawar, Pakistan
Authors: Nisa Iqbal , Qasim Muhammad , Driessen Arnold , Nijland Jeroen , Rafiullah  , Ali Anwar , Mirza Munazza Raza , Khan Mirza Ali , Khan Taj Ali , Jalal Abdullah , Rahman Hazir 
Published: May 2021

AbstractThis study was designed to investigate the prevalence and associated risk factors of Shigella flexneri isolated from drinking water and retail raw food samples in Peshawar, Pakistan. A total of 1,020 different samples were collected from various areas of Peshawar between January 2016 and May 2017, followed by identification of S. flexneri through biochemical, serological, and 16S rRNA gene sequencing. Potential risk factors associated with the development and spreading of S. flexneri infection were also investigated. Overall, 45 (4.41%) samples were positive for Shigella species. Among these samples, the predominant species was S. flexneri (n = 44) followed by S. boydii (n = 1). Interestingly, S. sonnei and S. dysenteriae isolates were not found in any sample. The isolation rate of S. flexneri in drinking water samples, market raw milk, and fruits/vegetables from Peshawar were 6.47%, 3.5%, and 2.9%, respectively. The phylogenetic reconstruction showed genetic diversity among three clades, as clades I and II have isolates of S. flexneri that were circulating within the drinking water, milk, fruits/vegetables, while clade III isolates were recovered from milk samples. Most of S. flexneri were detected in June to September. Potential risk factors of S. flexneri were water sources contaminated by toilet wastes (p = 0.04), surface water drainage (p = 0.0002), hospital wastes (p = 0.01), unhygienic handling (p < 0.05), and transportation of raw food (p = 0.04). In conclusion, S. flexneri isolates of closely related lineage originating from non‐clinical samples might be associated with an increased human risk to shigellosis in Pakistan, as significant numbers of S. flexneri were observed in the drinking water and retail raw food samples.Practical ApplicationThis study demonstrated the presence of S. flexneri in drinking water and retail raw food samples which seem to possess a serious threat to public health. Potential sources of food and water contamination should properly be monitored by public health authorities to reduce cases of shigellosis.
Pinhão coat extract encapsulated in starch ultrafine fibers: Thermal, antioxidant, and antimicrobial properties and in vitro biological digestion
Authors: Cruz Elder Pacheco da , Fonseca Laura Martins , Radünz Marjana , Silva Francine Tavares da , Gandra Eliezer Avila , Zavareze Elessandra da Rosa , Borges Caroline Dellinghausen 
Published: May 2021

AbstractThis study aimed to produce soluble potato starch ultrafine fibers for the encapsulation of pinhão coat extract (PCE), evaluating their relative crystallinity (RC), thermal stability, antioxidant activity, antimicrobial activity against Escherichia coli and Staphylococcus aureus, as well as in vitro biological digestion. In the simulation of in vitro biological digestion, the phenolic compounds release profile was also evaluated. The ultrafine fibers were produced by electrospinning, based on a polymeric solution composed of soluble potato starch (50% w/v) and formic acid. Then, PCE was incorporated at various concentrations (0.5%, 1.0%, and 1.5%, w/w, dry basis). The endothermic event of free PCE was not observed in the ultrafine fibers, which suggests its encapsulation. The RC decreased according to the increase in PCE concentration in the ultrafine fibers. The PCE resisted thermal treatments when encapsulated into the ultrafine fibers (100 and 180°C), and the ultrafine fibers with 1% PCE presented the highest amount of preserved phenolic compounds. Regarding antioxidant activity, the free PCE presented 85% of DPPH inhibition and the ultrafine fibers had 18% inhibition, not differing among the PCE concentrations (p < 0.05). The free PCE and the ultrafine fibers with 0.5% PCE showed inhibitory effect against S. aureus and the ones with 1.5% PCE showed controlled release of phenolic compounds during the simulation of in vitro digestion. Starch ultrafine fibers showed potential to be applied in food industries due to their capacity of protecting phenolic compounds when submitted to high temperatures or gastrointestinal conditions. Nevertheless, their application depends on the end use of the product.Practical ApplicationThe encapsulation of pinhão coat extract (PCE) in ultrafine starch fibers promotes greater preservation of phenolic compounds. Thus, it can be incorporated into different foods that are produced using the ultra‐high temperature (UHT) process—at 135–145°C for 5 to 10 s, or some other equivalent time/temperature combination. Another possibility is the incorporation of ultrafine fibers in active packaging: compounds can migrate to food, improving sensory characteristics, increasing shelf life, preventing chemical and microbiological deterioration, and ensuring food safety.
Composition and Evolution of Hydrogen Isotopes ofn‐Akanes Generated from Anhydrous Pyrolysis of Sediments from Lake Gahai, Gannan, China
Authors: DUAN Yi , WU Yingzhong , XING Lantian , LI Zhongping , ZHANG Ting 
Published: May 2021

AbstractTo understand the thermal evolution of lacustrine sedimentaryn‐alkane hydrogen isotopic composition (δD), especially bacterially derivedn‐alkanes, anhydrous thermal simulation experiments were performed with sediments from Lake Gahai (Gannan, China). We analyzed the original and pyrolysis‐generatedn‐alkanes and theirδDvalues. The results showed that thermal maturity andn‐alkane origins significantly affected the distribution of pyrolysis‐generatedn‐alkanes. In immature to post‐mature sediments, the bacterial‐derived medium‐chainn‐alkanes generally had depletedδDvalues. The maximum difference in averageδDvalues between the bacterial‐and herbaceous plant‐derived medium‐chainn‐alkanes was 32‰, and the maximum difference inδDvalues among individualn‐alkanes was 59‰. We found that the averageδDvalue of pyrolysis‐generatedn‐alkanes from different latitude was significantly different in immature to highly mature sediments, but similar in post‐mature ssediments. The hydrogen isotopes of sedimentaryn‐alkanes can be used as indicators for paleoclimate/paleo‐environment conditions only when sediments are immature to highly mature. During thermal evolution, theδDvalue of generated individualn‐alkanes and the averageδDvalue increased with thermal maturity, indicating that hydrogen isotopes of sedimentaryn‐alkanes can be used as an index of organic matter maturity. We established mathematical models of averageδDvalues of generatedn‐alkanes from immature to post‐mature sediments usingnC21−‐/nC21+and average chain lengths. These results improve our understanding of the distribution andδDvalue of sedimentaryn‐alkanes derived from herbaceous plants in mid‐latitude plateau cold regions.
Zircon Trace Element Constraints on U‐Pb Dating: A Case Study of the Huayuangong A‐type Granite in the Lower Yangtze Region, Eastern China
Authors: QI Fei , YAN Jun 
Published: May 2021

AbstractFor magmatic rocks, it is often found that zircon 206Pb/238U and 207Pb/235U ratios continuously plot on the concordia line with a relatively large age span for the same sample, which gives rise to large dating errors or even unrealistic dating results. As the trace element concentrations of zircon can reflect its equilibrated magma characteristics, they can be used to determine whether all the analytical spots on the zircons selected to calculate the weighted mean age are cogenetic and formed in a single magma chamber. This work utilizes the results of zircon trace element concentrations and U‐Pb isotopic analyses to explore the screening of reasonable U‐Pb ages, which can be used to determine a more accurate intrusion crystallization age. The late Mesozoic Huayuangong granitic pluton complex, which is located in the Lower Yangtze region, eastern China, was selected for a case study. The Huayuangong pluton comprises the central intrusion and the marginal intrusion. Two samples from the marginal intrusion yielded consistent zircon weighted mean 206Pb/238U ages of 124.6 ± 2.0 Ma and 125.9 ± 1.6 Ma. These analytical spots also exhibit Zr/Hf and Th/U ratios concordant with the evolution of a single magma, from which the dated zircons crystallized. However, for the central intrusion, the analytical spots on zircons from two samples all show a continuous distribution on the concordia line with a relatively large age span. For each sample from the central intrusion, the zircon Zr/Hf ratios do not conform to a single magma evolutionary trend, but rather can be divided into two groups. We propose that zircon Zr/Hf ratios can provide a new constraint on U‐Pb zircon dating and zircon Th/U ratios can also be used as a supplementary indicator to constrain zircon dating and determine the origins of the zircons and whether magma mixing has occurred. By screening zircon analytical spots using these two indicators, the two samples from the central intrusion of the Huayuangong pluton produce results of 122.8 ± 4.3 Ma and 122.9 ± 2.2 Ma, which are consistent with the field observations that the central intrusion is slightly younger than the marginal intrusion.
Decentralization and welfare: Evidence from a panel of countries
Authors: Canare Tristan 
Published: May 2021

AbstractThis study empirically tested for the relationship between different measures of decentralization and three indicators of welfare—per capita income, poverty incidence, and the human development index. It utilized a panel data of around 60 countries of various income levels for the ten‐year period from 2006 to 2015. The study primarily employed the System GMM method, along with some robustness checks. Results suggest that decentralization is associated with higher per capita income; but it has no relationship with poverty nor with HDI. The relationship, however, is not linear—it increases at a decreasing rate until it becomes negative at high levels of decentralization. In addition, revenue decentralization has the strongest relationship with per capita income among the three decentralization measures tested. There is also evidence that good governance strengthens the positive relationship between decentralization and per capita income; and that the decentralization‐welfare relationship varies across country income levels.
Parental reflective functioning and theory of mind acquisition: A developmental perspective
Authors: Nijssens Liesbet , Luyten Patrick , Malcorps Saskia , Vliegen Nicole , Mayes Linda 
Published: May 2021

This study investigated theory of mind (ToM) development in 83 children aged 3–5 years and its associations with parental reflective functioning (PRF), using a multidimensional and developmental approach. Results showed that ToM dimensions (i.e., affective, belief‐desire, and cognitive) gradually increased with age. All dimensions of PRF (i.e., prementalizing modes, certainty about mental states, and interest and curiosity in mental states) were associated with ToM dimensions, with different dimensions being differentially related to ToM, including age‐related effects.