bluuebunny/crossref_metadata_2025_split huggingface dataset:
Synthesis of hapten, production of monoclonal antibody, and development of immunoassay for ribavirin detection in chicken
Authors: Zhu Jianyu , Li Qiang , Yu Xuezhi , Zhang Xiya , Li Hongfang , Wen Kai , Ke Yuebin , Zhang Suxia , Wang Zhanhui 
Published: June 2021

AbstractRibavirin (RBV) is an effective antiviral drug, whose use is prohibited in animal husbandry worldwide. In this work, a novel immunizing hapten of RBV, named Hapten 4, was designed by comparing the conformational and electronic properties of RBV and haptens based on computational chemistry. Hapten 4 was synthesized and conjugated with carrier proteins to produce monoclonal antibody (mAb). The obtained mAb 4C3 for RBV exhibited an IC50 value of 6.24 ng/ml in an indirect competitive enzyme‐linked immunosorbent assay (icELISA) and displayed no cross‐reaction with five other antiviral drugs, including amantadine. The applicability of the developed icELISA was verified in chicken, with a calculated limit of detection of 4.23 µg/kg. The recoveries in spiked chicken were 79.2%–107.3% with a coefficient of variation less than 15.9%. The results indicated that the produced antibody from the new hapten was reliable and would be useful for RBV screening in chicken.Practical ApplicationRBV is a broad‐spectrum antiviral drug, which is commonly used illegally in poultry farms. A high‐affinity mAb 4C3 against RBV was produced and used to develop icELISA with acceptable sensitivity and accuracy. The constructed icELISA has excellent performance for detecting RBV residues in chicken.
Effect of infrared ray roasting on oxidation stability and flavor of virgin rapeseed oils
Authors: Yu Jie , Wang Mengzhu , Zhang Mi , Liu Yuanfa , Li Jinwei 
Published: June 2021

AbstractEffects of infrared ray roasting (IRR) on the oxidation stability and flavors of virgin rapeseed oil (VROs) at 110−170°C were investigated and compared with traditional roller roasting (TRR). Results showed that IRR samples showed lower acid and peroxides values, higher oxidation stability index, and 2,2‐diphenyl‐1‐picrylhydrazyl radical scavenging activity than TRR ones. IRR samples displayed better thermal expansion of rapeseed for internal fragmentation from microstructures, which facilitated the release of tocophenols (652.63−748.78 mg/kg) and 4‐vinylsyringol (7.54−678.19 mg/kg), compared with TRR ones with tocophenols (652.63−689.28 mg/kg) and 4‐vinylsyringol (7.54−524.18 mg/kg) contributing to better oxidation stability. Moreover, important volatile compounds, including pyrazines, isothiocyanates, nitriles and aldehydes, were formed quantitatively more in IRR than TRR samples, which was attributed to better heat transfer efficiency and internal fragmentation promoting complex reactions inside rapeseed. Therefore, IRR has more positive roasting effects on VROs than TRR.Practical ApplicationVirgin rapeseed oil is a massively consumed flavor vegetable oil, but the traditional high‐temperature roller seed roasting process can cause serious quality problems. Our work applied a novel roasting technology, infrared ray roasting to rapeseed pretreatment. The results show that this new type of roasting technology is more efficient and stable and has important applications in the production of virgin rapeseed oil with better oxidative stability and flavor.
Characterization and biological properties of peptides isolated from dried fermented cow milk products by RP‐HPLC: Amino acid composition, antioxidant, antihypertensive, and antidiabetic properties
Authors: Alu'datt Muhammad H. , Al‐u'datt Doa'a G. F. , Alhamad Mohammad N. , Tranchant Carole C. , Rababah Taha , Gammoh Sana , Althnaibat Rami M. , Daradkeh Mohammad G. , Kubow Stan 
Published: June 2021

AbstractThis study aimed to assess the biological properties of peptide fractions isolated from dried fermented dairy products (jameed) as influenced by processing. Peptide fractions were separated by reversed‐phase high‐performance liquid chromatography (RP‐HPLC) from salted (Sa) and unsalted (Us) cow milk jameed after drying the fermented curd by sun drying (Sd) or freeze‐drying (Fd) and were characterized for their antioxidant capacity and inhibitory activity toward angiotensin I‐converting enzyme (ACE) and α‐amylase. Sd samples showed more numerous peptide peaks in RP‐HPLC chromatograms than Fd samples, regardless of the salt content. High antioxidant activity was evidenced in several peptide fractions from FdUs jameed (including fractions 1, 2, 4, 7, 8, 9, and 10), SdUs jameed (1, 2, 5, 7, and 9), and FdSa jameed (2, 5, 6, and 9). By contrast, peptide fractions from SdSa (1, 2, 3, 5, 8, and 9), SdUs (4, 5, and 10), and FdUs (5, 6, and 8) jameed displayed the highest ACE inhibitory activity. Similarly, the highest inhibition of α‐amylase was obtained with fractions from SdSa (1, 2, 3, 4, 5, 6, 8, and 9), SdUs (2 and 6), and FdUs (1, 7 and 9) jameed. A significant negative correlation was evidenced between antioxidant activity and anti‐α‐amylase activity of peptide fractions from SdSa jameed. These findings demonstrate that cow milk jameed is a source of bioactive peptides with antioxidant, anti‐ACE, and anti‐α‐amylase properties in vitro, which can be tailored by adjusting the salt content and the drying conditions.Practical ApplicationThis study shows that cow milk jameed, a staple fermented food in several Mediterranean countries, can serve as a useful source of multifunctional bioactive peptides with potential antioxidant, hypotensive, and hypoglycemic effects, which may help prevent and manage chronic health conditions such as hypertension, type 2 diabetes, and the metabolic syndrome. The bioactivities of certain peptide fractions were enhanced by lowering the salt content of jameed or by the drying method. The relatively simple RP‐HPLC method described in this study can be used to isolate the peptide fractions of interest for further characterization and use as functional ingredients.
Evaluation of time–temperature integrator for indicating the ripeness of kiwifruit in plastic container at home
Authors: Oh Tae Gyu , Jo Jung An , Lee Seung Ju 
Published: June 2021

AbstractEnzyme‐based time–temperature integrators (TTIs) were applied to indicate the ripeness of plastic‐container‐packaged kiwifruit. The hypothesis was that the ethylene gas production, an indication of kiwifruit ripeness, depends on the time–temperature history. The market‐purchased, unripe kiwifruit was assumed to be stored in a plastic container to ripen at home, as common practice in Korea. The kinetics of ethylene gas production and TTI color change was found to be suitable for the indication. The Arrhenius activation energy (Ea) of the ethylene gas production and color changes of lipase‐, amylase‐, and laccase‐based TTIs were 41.60 ± 10.87 kJ/mol, and 42.76 ± 9.57, 100.28 ± 6.84, and 30.49 ± 4.41 kJ/mol, respectively. Kiwifruit firmness was also tested as a practical, major quality factor. The Ea of the firmness changes was 39.66 ± 4.64 kJ/mol. In scenarios tests, the firmness could be most accurately predicted from the lipase‐based TTI color. Overall, the lipase‐based TTI was found to be the best in terms of the similarity of the Ea and the prediction accuracy.Practical ApplicationCurrently, there is no commercially available indicator that can determine the ripeness of packaged kiwifruit. Although an ethylene gas indicator is possible, it has been difficult to commercialize because the gas may leak in the package. An indicator on plastic containers with kiwifruit, as is common in Korea, has been developed using a conventional time–temperature integrator (TTI). The hypothesis was that the production of ethylene gas, indicating kiwi ripening, is also dependent on the time–temperature history. It was found that the TTI color change over time was suitable for judging suitable kiwifruit hardness, a major kiwifruit ripeness index.
Thermal treatment enhances the α‐glucosidase inhibitory activity of bitter melon (Momordica charantia) by increasing the free form of phenolic compounds and the contents of Maillard reaction products
Authors: Hsieh Hsin‐Jung , Lin Jer‐An , Chen Kai‐Ting , Cheng Kuan‐Chen , Hsieh Chang‐Wei 
Published: June 2021

AbstractInhibition of α‐glucosidase can slow carbohydrate metabolism, which is known as an effective strategy for diabetes treatment. The aim of this study is to evaluate the effect of thermal treatment (50, 60, and 70℃) for 15 days on the α‐glucosidase inhibitory activity of bitter melon. The results show that the bitter melon heated at 70℃ for 12 days had the best α‐glucosidase inhibitory effect. However, the amount of free polyphenols, 5‐hydroxymethyl‐2‐furfural (5‐HMF), and the browning degree of bitter melon generally increased with the time (15 days) and temperature of the thermal treatment, which is positively related to their antioxidant and α‐glucosidase inhibitory activities. In conclusion, aged bitter melon shows great α‐glucosidase inhibitory activity, which may be related to the increased free form of the involved phenolic compounds and Maillard reaction products. This suggests that thermal processing may be a good way to enhance the application of bitter melon for diabetes treatment.Practical ApplicationThe thermal processing of bitter melon provides an application for diabetes treatment. This study demonstrated that heat‐treated bitter melon can lower the blood glucose level; therefore, it can be used as a potential anti‐hyperglycemic and functional food.
How does milk fat replacement influence cheese analogue microstructure, rheology, and texture profile?
Authors: Giha Valeria , Ordoñez María José , Villamil Ruby Alejandra 
Published: June 2021

AbstractOver the past few years, the market for cheese substitutes has been growing on account of the simple and cost‐effective production of these cheese‐like products. It is well established that the functional properties of cheeses are directly related to their composition. Therefore, the variation of fat in cheese substitutes certainly affects the characteristics of the cheeses. The purpose of this review was to summarize the latest research on the effects of milk fat replacement with vegetable oils on the rheological, textural, and microstructural properties of cheese analogues. The findings suggest that the primary effects of modifying fat in cheese analogues are associated with an alteration in the interactions among the components of the protein matrix, which varies because of milk fat extraction. Overall, changes in the functional properties of analogous cheeses will depend on the type of oil, the percentage of fat modification, and the type of cheese produced.
Changes in pectin characteristics of jujube fruits cv "Dongzao" and "Jinsixiaozao" during cold storage
Authors: Wang Yingrui , Ding Shenghua , Chen Fei , Xiao Guangjian , Fu Xincheng , Wang Rongrong 
Published: June 2021

AbstractSoftening is one of the main factors affecting market value and consumer preferences for jujubes, and it was closely related to the modification and depolymerization of pectin. Changes in characteristics of three pectins (water‐soluble pectin (WSP), sodium carbonate‐soluble pectin (SSP) and chelate‐soluble pectin (CSP)), including their contents, degree of methylesterification (DM), neutral sugar compositions, the molecular weight (Mw) distributions and nanostructures, from two jujube fruits cv Dongzao (DZ) and Jinsixiaozao (JS) during cold storage were assessed. The results showed that variation in pectin characteristics during cold storage was similar between DZ and JS. The reduction of firmness corresponded to a conversion of water‐insoluble pectin to WSP during cold storage. DM of WSP presented an increase trend in the late storage. Rhamnose (Rha), arabinose (Ara) and glucose (Glc) were the crucial compositions in three pectins, and most neutral sugar compositions in three pectins first increased and then decreased during cold storage. Changes in the ratio of (galactose (Gal)+Ara)/Rha and Ara/Gal represented that the branch chains of rhamnogalacturonan‐I in three pectins depolymerized after storage. The high Mw in WSP and SSP of jujubes were solubilized and extensively depolymerized into pectin with lower Mw after storage. AFM images showed an increase in short chains and branch structures of three pectins after storage. Overall, three pectins in DZ and JS depolymerized and solubilized during cold storage. WSP and SSP were more contributed to the softening of jujubes compared to CSP, and they played the critical role for regulating the softening of jujube fruits during cold storage.Practical ApplicationSoftening is one of the main factors affecting market value and consumer preferences for jujubes, and it was closely related to the modification and depolymerization of pectin. Changes in characteristics of three pectins (WSP, SSP, CSP), including their contents, degree of methylesterification, neutral sugar compositions, the molecular weight distributions and nanostructures, from two jujube fruits cv Dongzao (DZ) and Jinsixiaozao (JS) during cold storage were assessed. Three pectins in DZ and JS depolymerized and solubilized during cold storage. WSP and SSP were more contributed to the softening of jujubes compared to CSP, and they played the critical role for regulating the softening of jujube fruits during cold storage. This study would elucidate the mechanism of jujube softening and help to regulate the postharvest quality during cold storage.
Purification and characterization of antioxidant peptides from hairtail surimi hydrolysates and their effects on beef color stability
Authors: Wang Peixin , Zhang Jiawen , Tang Yibin , Zhang Zhigang , Zhang Yi , Hu Jiamiao 
Published: June 2021

AbstractThe antioxidant peptides extracted from plants or animals have shown great potential in preventing food quality deterioration caused by oxidization. Here, peptide fractions obtained from hairtail surimi hydrolysates (HSH) were investigated for structure and color‐protective effect. The results showed the <3 kDa fraction obtained from HSH by ultrafiltration could be separated into five major fractions (A–E) by gel chromatography, among which fraction A possessed the highest antioxidant activities. This fraction A could be further separated into two fractions (A1 and A2) by the reversed‐phase high‐performance liquid chromatography, and fraction A2 with lower α‐helix content exhibited the higher antioxidant activities. The amino acids sequence of fraction A2 was identified as DLYANTVLSGGTTMYPGIADR (2214.0627 Da). The synthetic peptide with this sequence was also found to exhibit obvious antioxidant activity. Moreover, both HSH, fractions A1 and A2, and synthetic peptide demonstrated color‐protective effects during the beef preservation. Taken together, the results obtained showed that the natural antioxidant peptides could be isolated from HSH, which can be used in meat preservation for inhibiting color deterioration.Practical ApplicationThis study demonstrated the potential of hairtail surimi hydrolysates (HSH) as a source of antioxidant peptides. Furthermore, these antioxidant peptides purified from HSH exhibited the potential for prevention of beef color deterioration of beef, providing a potential application for meat preservation. Particularly, using the antioxidant peptides sourced from fish surimi for meat preservation may not only ease the safety concerns about artificial preservatives but also create a unique selling proposition, especially in far eastern Asian countries, since consumers in these countries believe “umami” is the combination of “fish” and “meat.”
Stability of refrigerated traditional and liquid smoked catfish (Sciades herzbergii) sausages
Authors: Filho Paulo Roberto Campagnoli de Oliveira , de Araújo Isabelly Barbosa , Raúl Lito Jorge , Maciel Maria Inês Sucupira , Shinohara Neide Kazue Sakugawa , Gloria Maria Beatriz Abreu 
Published: June 2021

AbstractCatfish (Sciades herzbergii) are widely captured in Brazilian Northeast but have low commercial value. The processing of catfish into an innovative product with longer shelf life can add value to the fish and improve sustainability. The objective of this study was to investigate the stability during 60 days of refrigerated storage smoked sausages produced by two different smoking processes (traditional smoking [TS] and liquid smoking [LS]). The smoking processes affected fat and ash contents, hardness, and CIE (Commission Internationale de L'Eclairage) color (L* and b* values). TS sausages had higher fat content and yellowness (b* value). LS sausages had higher ash content (15 days of storage) and lightness (L* value). The sausage's hardness was higher at 45 days of storage for TS and at 60 days for LS sausages. During refrigerated storage, there were decreases in crude protein (309.12–263.49 g/kg, 1–30 days, respectively), water holding capacity (89.77%–87.39%, 1–45 days, respectively), and redness (a* value) (10.35–6.09, 1–30 days, respectively), and increases in hardness (TS = 31.92–55.92 N, 1–45 days, respectively; LS = 32.88–61.18N, 160 days, respectively) and TBARS values (1.56–2.38 mg malonaldehyde/kg, 1–60 days, respectively). The microbial quality was kept within Brazilian legislation limits. Therefore, liquid smoked catfish sausage consists of a convenient innovative product, which is easier to process and control and provides a product with good physicochemical, microbial, and biochemical characteristics for up to 60 days of storage.Practical ApplicationCatfish, a low commercial value fish (by catch from shrimp operations), can be processed into a high value smoked sausage. Liquid smoking was easier to process, environment friendly, and easier to control compared to traditional smoking. It provided a nutritional, easy to prepare at home, and microbial safe product with a shelf life under refrigeration up to 60 days. It can be successfully used to warrant sustainability in the fish chain.
Radiation oncology training in Singapore – A non‐Australasian RANZCR training site
Authors: Ho Francis , Tey Jeremy , Tseng Michelle , Ng Ivy , Tan Teng Hwee , Lim Keith , Leong Yiat Horng , Tham Ivan WK 
Published: June 2021

AbstractThe Radiation Oncology Department at The National Cancer Institute, Singapore (NCIS) and the Royal Australian and New Zealand College of Radiology (RANZCR) has had a well‐established relationship that began as a partnership to grow a pool of local radiation oncologists to meet a nation’s demand for radiotherapy services. This journey has surpassed its initial aims and now has produced a generation of radiation oncologists leading a national cancer institute. We recount the history and progress of this partnership here, as well as the unique success of its product; the only RANZCR‐accredited radiation oncology training site outside of Australia and New Zealand since 2002. We outline the mutual benefits through many years of collaboration and deliberate efforts to grow the partnership. We also outline the distinctive specialist training path that our trainees take to meet both the local accreditation body as well as the RANZCR requirements.
Individual haplotyping of whale sharks from seawater environmental DNA
Authors: Dugal Laurence , Thomas Luke , Jensen Mads Reinholdt , Sigsgaard Eva Egelyng , Simpson Tiffany , Jarman Simon , Thomsen Philip Francis , Meekan Mark 
Published: June 2021

AbstractPopulation genetic data can provide valuable information on the demography of a species. For rare and elusive marine megafauna, samples for generating the data are traditionally obtained from tissue biopsies, which can be logistically difficult and expensive to collect and require invasive sampling techniques. Analysis of environmental DNA (eDNA) offers an alternative, minimally invasive approach to provide important genetic information. Although eDNA approaches have been studied extensively for species detection and biodiversity monitoring in metabarcoding studies, the potential for the technique to address population‐level questions remains largely unexplored. Here, we applied “eDNA haplotyping” to obtain estimates of the intraspecific genetic diversity of a whale shark (Rhincodon typus) aggregation at Ningaloo reef, Australia. Over 2 weeks, we collected seawater samples directly behind individual sharks prior to taking a tissue biopsy sample from the same animal. Our data showed a 100% match between mtDNA sequences recovered in the eDNA and tissue sample for all 28 individuals sampled. In the seawater samples, >97% of all reads were assigned to six dominant haplotypes, and a clear dominant signal (~99% of sample reads) was recovered in each sample. Our study demonstrates accurate individual‐level haplotyping from seawater eDNA. When DNA from one individual clearly dominates each eDNA sample, it provides many of the same opportunities for population genetic analyses as a tissue sample, potentially removing the need for tissue sampling. Our results show that eDNA approaches for population‐level analyses have the potential to supply critical demographic data for the conservation and management of marine megafauna.
Algorithmic Bias and the (False) Promise of Numbers
Authors: Fejerskov Adam Moe 
Published: June 2021

AbstractAdvances in AI and machine learning systems have given rise to a contemporary euphoria of progress. This commentary discusses the challenges posed by advances in artificial intelligence, or more precisely the increasing usage of algorithmic systems, in global health, sometimes carried forward by an almost blind faith in numbers and automation. Yet we share no common definition of fairness in AI and global health; regulation and regulatory oversight of algorithms seem impossible; and transparency is highly unlikely as algorithms themselves can represent immense commercial value. As we cannot erase the risk of bias in any system that emulates or interacts with our world, the grand challenge becomes to balance innovation with fairness and equality.
The International Authority Database
Authors: Zürn Michael , Tokhi Alexandros , Binder Martin 
Published: June 2021

AbstractInternational organizations (IOs) are perceived as increasingly important, yet also severely challenged actors in world politics. How authoritative are IOs, how do they exercise authority, and how has their authority evolved over time? The International Authority Database (IAD) offers a novel measure of IO authority built from several aspects of an IO’s institutional design. We provide systematic data on how IOs exercise authority across seven policy functions, using a representative sample of 34 IOs, based on coding over 200 IO bodies, and covering the period 1920–2013. Empirical applications illustrate how the IAD advances our understanding of IOs in novel and important ways.