bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effects of Site and Cultivar on Consumer Acceptance of Pomegranate
Authors: Chater John M. , Merhaut Donald J. , Jia Zhenyu , Arpaia Mary Lu , Mauk Peggy A. , Preece John E. 
Published: April 2018

AbstractPomegranate (Punica granatum L.) is an important fruit in many cultures. The fruit and juice have risen in popularity as it was discovered that pomegranate has relatively high antioxidant activity compared to most other fruits. In this study, six cultivars were utilized to determine consumer acceptance compared to the industry standard, ‘Wonderful,’ which comprises 90% to 95% of commercial production in the United States. Fruit were sourced from 2 cultivar field trials, one in inland Riverside, California, and one in coastal Ventura County, California. Cultivars selected for the study included ‘Eversweet,’ ‘Green Globe,’ ‘Haku Botan,’ ‘Loffani,’ ‘Phoenicia,’ ‘Wonderful,’ and ‘cv. 857,’ an heirloom cultivar from Ventura County, CA, U.S.A. Pomegranate arils were subject to sensory evaluation by 87 untrained consumer panelists in late 2016. Panelists were given pomegranate arils and asked to score the samples using a 9‐point Hedonic scale for the following fruit quality traits: aril color, sweetness, tartness, seed hardness, bitterness, and overall desirability. There were significant differences among cultivars for all traits assessed by the sensory panelists. There were differences in acceptance among consumers for ‘Wonderful’ depending on if it was grown on the coast versus inland, and consumers preferred inland‐ versus coastal‐grown ‘Wonderful.’ ‘Wonderful’ pomegranate was associated with cultivars that consumers scored low on desirability for bitterness. Cultivars that scored well in overall desirability compared with ‘Wonderful’ were ‘cv. 857,’ ‘Eversweet,’ ‘Green Globe,’ and ‘Phoenicia.’Practical ApplicationConsumer sensory panels are important to determine scientifically which cultivars are desired by the public. These panels allowed for the determination of which pomegranate cultivars are liked or disliked by consumers and why. If the pomegranate growers know the most desirable cultivars for consumers, they are more likely to adopt and plant them, thus potentially increasing the diversity in the marketplace, as has been with apples, peaches, plums, pears, mangoes, strawberries, raspberries, blueberries, and citrus.
Prosopis nigra Mesocarp Fine Flour, A Source of Phytochemicals with Potential Effect on Enzymes Linked to Metabolic Syndrome, Oxidative Stress, and Inflammatory Process
Authors: Pérez María J. , Zampini Iris C. , Alberto Maria R. , Isla María I. 
Published: April 2018

AbstractThis work is part of the search in native food matrices from arid regions of Argentina of interest to improve human health. Prosopis species are ethnic food resources in South America capable of growing in arid and semi‐arid environments. This work was focused to determine the nutritional and phytochemical composition of Prosopis nigra fine flour and to evaluate its biological properties. Flour showed a high level of sucrose (30.35 g/100 g flour), fiber (6.34 g/100 g flour), polyphenols (0.45 g GAE/100 g flour), and minerals (potassium, calcium, and magnesium). Apigenin C glycosides and phenylpropanoid acids were identified in free and bound phenolic enriched extracts, respectively. Polyphenols (especially free polyphenols) were able to inhibit enzymes associated with the metabolic syndrome, including α‐amylase (IC50 30.1 μg GAE/mL), α‐glucosidase (IC50 22.5 μg GAE/mL), while bound phenolics may control lipase activity (IC50 33.5 μg GAE/mL) and exhibit antioxidant activity by different action mechanisms (SC50 between 16 and 93 μg GAE/mL). Both extracts were more effective to inhibit cyclooxygenase‐2 than phospholipase A2 and lipoxygenase, proinflammatory enzymes. Polyphenolic extracts did not show any mutagenic effect. Our studies add value to this non‐conventional flour as a promising food resource that could be used as a functional food or functional ingredient in formulations to reduce the risk of the development of obesity. These studies revalue our native resources by promoting their conservation, their use and their propagation.Practical ApplicationPods of P. nigra are traditional food resources in South America. The non‐conventional flour obtained from them is a food that inhibits enzymes linked to carbohydrates metabolism and lipids metabolism, show antioxidant activity and anti‐inflamatory activity, principally on COX‐2. This natural product is a promising resource that could be used as a functional food or as functional ingredient in food formulations for reduce the risk of the development of obesity. Our studies are relevant to stimulate a sustainable management of this specie and for its development as potential new crops.
Histological Study of Ultrastructural Changes in Muscle Exposed to Various Concentrations of NaCl Brine
Authors: Astruc Thierry , Desfrétières Amandine , Vénien Annie 
Published: April 2018

AbstractEfforts to reduce NaCl content in meat products hinge on gaining a deeper understanding of how NaCl content shapes product changes during the salting process. Bovine semitendinosus muscle samples were incubated for 5 days in 7 different brine baths at NaCl concentrations of 0 (control), 0.15, 0.30, 0.50, 0.75, 1.0, and 1.5 M, respectively. Histological and ultrastructural analyses showed that after incubation, muscle fiber size increased almost 30% in 0.15 and 0.3 M NaCl brine but decreased in 0.50 and 0.75 M NaCl. At above 0.75 M NaCl, brining led to significantly degraded muscle tissue, preventing the morphological characterization by image analysis. Structural modifications were strongest in samples immersed in 1 M NaCl brine. M and Z lines showed dramatic solubilization from 0.5 M NaCl upwards. Extracted proteins were released into subsarcolemmal space at 0.75 M NaCl then into extracellular space at higher NaCl levels. These findings bring insight into the sequence of structural alterations in meat as a function of ionic strength, making it possible to optimize the meat salting process.Practical ApplicationKnowledge on the relationship between NaCl concentration, in situ structural changes and transfers of salt‐extracted proteins can be usefully mobilized to reduce sodium content in cured meat products.
Structural Modification of Fish Gelatin by the Addition of Gellan, κ‐Carrageenan, and Salts Mimics the Critical Physicochemical Properties of Pork Gelatin
Authors: Sow Li Cheng , Kong Karmaine , Yang Hongshun 
Published: April 2018

AbstractPork gelatin is not suitable for halal and kosher application; however, fish gelatin (FG) can be modified for use as a pork gelatin (PG) mimetic. Herein, low‐acyl gellan (GE), κ‐carrageenan (KC), and salts (CaCl2 or KCl) were combined with a 180 Bloom tilapia FG. A formulation comprising 5.925% (w/v) FG + 0.025% (w/v) GE + 3mM CaCl2 best matched the physicochemical properties of PG. The modification increased the FG gel strength from 115 ± 2 to 149 ± 2 g (matching the 148 ± 2 of PG), while the Tm increased from 27.9 ± 1.0 to 32.4 ± 0.8 °C (matching the 33.1 ± 0.3 °C of PG). Nanoaggregates (diameter between 150 and 300 nm) could be an important structural factor affecting the physicochemical properties, as both PG and GE‐modified FG showed a similar frequency distribution in this size group (57.4 ± 1.6% (PG) compared with 56.3 ± 2.2% (modified FG)). To further explore the differences between KC and GE in modifying of FG's structure, the FG‐KC and FG‐GE gels were compared. The zeta potential and Fourier transform infrared (FTIR) spectroscopy results for the FG‐KC gel supported an associative interaction with complex formation, as indicated from the large aggregates and amorphous phase under atomic force microscopy (AFM). Contrastingly, a segregative FG‐GE interaction took place in presence of CaCl2. These structures and interaction differences between FG‐GE and FG‐KC influenced the macro‐properties of FG, possibly explaining the differences in the modification of the melting temperature of FG. A diagram representing the interaction‐structure‐physicochemical properties was proposed to explain the differences between the FG‐GE and FG‐KC gels.Practical ApplicationCertain people cannot consume any pork product or derivatives for religious reasons, thus it is essential to find a pork gelatin (PG) substitute for food product development. The commonly used polysaccharides, gellan and carrageenan, together with salt, can be added to fish gelatin (FG) to match the textural properties of PG, representing a promising substitute for PG. The difference in the mechanism of gellan and carrageenan to improve properties of FG has been revealed from nanostructure level. The use of food grade ingredients and simple mixing process are favorable in the food industry.
Injection of Natural Protease Inhibitors and Evaluation of Their Impact on Cooked Pacific Whiting (Merluccius productus) Fillets
Authors: Harikedua Silvana Dinaintang , Mireles DeWitt Christina A. 
Published: April 2018

AbstractBrine injection of natural proteases, dried egg white (EW), and dried potato extract (PE), was investigated as a means to prevent softening during cooking of Pacific whiting fillets. Treatments included fillets injected with Water (W), 3% sodium chloride and 3% sodium tripolyphosphate brine (B), B with 0.1% xanthan gum (BXG), B with 1%, 2%, or 3% EW (B1‐3EW), B with 1%, 2%, or 3% PE (B1‐3PE) or non‐injected (NI). Non‐injected Pacific cod (Cod) was also utilized as a reference for texture analysis. Fillets were subsequently cooked using cooking protocol 1 (90 °C for 20 min) or cooking protocol 2 (60 °C for 30 min then 90 °C for 20 min). Cooked fillet pH, moisture, total protein, total extractable protein (TEP), total non‐extractable protein (TNEP), texture profile analysis (TPA), and electrophoretic pattern (SDS‐PAGE) were measured. Cooking protocol 2 significantly reduced moisture, increased total protein, TEP and TNEP. Loss of moisture suggested cooking protocol 2 promoted proteolysis. Electrophoretic evaluations of the fillets treated with the cooking protocol 2 confirmed proteolysis was enhanced by cooking protocol 2 and myosin band integrity was protected in fillets containing natural protease inhibitors. For TPA, there was no significant difference between protease inhibitor types although means for BEW did trend higher than BPE. However, PCA analysis clearly demonstrated B2EW and B3EW fillets were most similar to Cod. Results demonstrated brine injection with protease inhibitors prevented fillet softening during cooking.Practical ApplicationTexture softening in fish has typically been addressed by diverting product to lower‐value minced applications where ingredients can be blended‐in to counteract softening caused by enzymes. Investigations demonstrate feasibility of brine injection of protease inhibitor ingredient, dried egg white, to preserve protein integrity during cooking. Dried potato extract required a suspension aide, xanthan gum, in order to become sufficiently suspended in the brine for injection. Dried potato extract was able to inhibit protease activity, however, the suspension aide negatively impacted protein–protein interactions during cooking. An alternative suspension aide is therefore required for dried potato extract.
Diversity, Function, and Application of Clostridium in Chinese Strong Flavor Baijiu Ecosystem: A Review
Authors: Zou Wei , Ye Guangbin , Zhang Kaizheng 
Published: April 2018

AbstractBaijiu is a Chinese traditional distilled liquor with an annual yield over 13.12 million tons. Strong flavor baijiu (SFB) also called Luzhou‐flavor liquor, takes account for > 70% of the total baijiu produced. SFB is produced by an open solid fermentation process with a complex microbial ecosystem. Clostridium is one of the most important microorganisms for the formation of the main flavor compounds of SFB, such as ethyl caproate. In this paper, we review current research progress on the Clostridium in the SFB ecosystem, focusing on the species diversity, physiological and metabolic features along with interspecies interactions. Systems biology approaches for the study of Clostridium from SFB ecosystems were discussed and explored. Furthermore, current applications of Clostridium in SFB production were discussed.Practical ApplicationStrong flavor baijiu (SFB) accounts for more than 70% of total yield of Chinese baijiu, which exists for hundreds of years. Clostridium is common in SFB ecosystem and identified to be one of main contributors of flavor compounds in SFB. Study on the Clostridium from SFB ecosystem is not only helpful for the understanding of flavor compounds formation mechanism, but also the improvement of SFB quality. This study focuses on the current researches on the Clostridium species in SFB ecosystem, including the species diversity, physiological and metabolic features, and applications.
In Vitro Bioaccessibility of Colored Carotenoids in Tomato Derivatives as Affected by Ripeness Stage and the Addition of Different Types of Oil
Authors: González‐Casado Sandra , Martín‐Belloso Olga , Elez‐Martínez Pedro , Soliva‐Fortuny Robert 
Published: April 2018

AbstractThe simultaneous effect of tomato ripeness stage (mature green, pink, and red‐ripe), mechanical processing (dicing and grinding), and oil addition (coconut, sunflower, and olive oils) on the amount and bioaccessible fraction of carotenoids were evaluated. Tomato products obtained from fruits at the most advanced ripeness stage exhibited the greatest values of both concentration and bioaccessible fraction of total carotenoids and lycopene. The type of processing also exerted an important influence on carotenoids content, as well as on its bioaccessibility. Thus, despite the concentration of carotenoids in tomato puree significantly decreased (36% to 59%), their bioaccessibility was greater (up to 2.54‐fold increase) than in tomato cubes. Moreover, the addition of oil significantly improved the carotenoid bioaccessibility, especially when olive oil was added, reaching up to 21‐fold increase with respect to samples without oil. The results obtained clearly indicate that carotenoids bioaccessibility of tomato derivatives was strongly influenced by the ripeness stage of the fruit, processing and the addition of oil.Practical ApplicationBioaccessibility of carotenoids is known to be affected by different factors. This study provides useful information about the synergic effect of different factors affecting the amount and the bioaccessible fraction of carotenoids, especially lycopene, in two common tomato derivatives. The findings of this work may contribute to develop tomato derivatives with high content of bioaccessible carotenoids, leading to the enhancement of their health‐promoting properties.
Contribution of 2‐Propenesulfenic Acid to the Antioxidant Activity of Allicin
Authors: Seki Kensuke , Ishikawa Junya , Okada Youji 
Published: April 2018

AbstractWe re‐examined the antioxidative mechanism of allicin as a radical scavenger on the basis of the reactivity toward 2, 2‐diphenyl‐1‐picrylhydrazyl (DPPH) and peroxyl radicals. Initially, it was found that allicin decomposed more rapidly in n‐hexane and chlorobenzene than in acetonitrile, ethanol, and ethanol/water solutions and decomposed into ajoene and vinyldithiins in these solvents. Furthermore, the decomposition of allicin and the following formations of ajoene and vinyldithiins from allicin were accelerated by the reaction of allicin with DPPH and peroxyl radicals. These results show that 2‐propenesulfenic acid, which arises by Cope elimination from allicin, is proposed to contribute to scavenge these radicals because ajoene and vinyldithiins were produced from allicin through the use of 2‐propenesulfenic acid. Next, allicin was more effective at inhibiting the linoleic acid oxidation at 50 °C than at 30 °C and in cyclohexane than in acetonitrile. These results indicate that allicin decomposed rapidly at high temperatures in a hydrogen‐bond‐acceptor solution to 2‐propenesulfenic acid. In addition, 2‐propene‐1‐sulfinothionic acid S‐methyl ester, which does not produce sulfenic acid through Cope elimination, has no activity against the radicals. On the other hand, methanesulfinothionic acid S‐2‐propenyl ester, which produces methanesulfenic acid through Cope elimination, has the same or increased activity as its allicin against the radicals. Based on these results, the Cope elimination product, sulfenic acid, from thiosulfinates with an α‐sulfenyl proton was found to make a larger contribution to the radical scavenger than that of allicin itself.Practical ApplicationWe examined the antioxidant activity of allicin on the oxidation of cumene and linoleic acid in homogeneous solutions. It is obvious from these results that 2‐propenesulfenic acid was found to make a larger contribution to the radical scavenger than that of allicin itself.
Characterization of River Networks: A GIS Approach and Its Applications
Authors: Thoms Martin , Scown Murray , Flotemersch Joseph 
Published: April 2018

AbstractFluvial geomorphology provides the basis for characterizing complex river networks and evaluating biophysical processes within watersheds. Understanding the spatial organization of morphological features, their influencing processes, and resultant geomorphic diversity in stream networks are important for efficient restoration, river health assessment, and improving our knowledge of the resilience of riverine landscapes. River characterization is a means to determine the biophysical character of river networks but many methods are fraught with pitfalls, such as the use of incorrect variables and limited acknowledgment of the hierarchical organization of rivers. In this paper, a top‐down geographic information system‐based approach for determining the physical typology of river networks is outlined. A suite of multivariate analyses are used to develop a nomenclature for functional process zones (FPZs) — large tracts of the river network with similar hydro‐geomorphological character. Applied to the Little Miami River, Ohio, six distinct FPZs emerged, which had a nonuniform distribution along the river network. Some FPZs repeated downstream; others were rare in terms of total length and number of FPZ segments. The physical structure of the Little Miami River network was analyzed using a series of community metrics. Application of this approach for river monitoring, establishing reference conditions, as well as management of threatened and endangered species and asset trading is highlighted.
Glucagon‐like peptide‐1 ameliorates cardiac lipotoxicity in diabetic cardiomyopathy via the PPARα pathway
Authors: Wu Lujin , Wang Ke , Wang Wei , Wen Zheng , Wang Peihua , Liu Lei , Wang Dao Wen 
Published: April 2018

SummaryLipotoxicity cardiomyopathy is the result of excessive accumulation and oxidation of toxic lipids in the heart. It is a major threat to patients with diabetes. Glucagon‐like peptide‐1 (GLP‐1) has aroused considerable interest as a novel therapeutic target for diabetes mellitus because it stimulates insulin secretion. Here, we investigated the effects and mechanisms of the GLP‐1 analog exendin‐4 and the dipeptidyl peptidase‐4 inhibitor saxagliptin on cardiac lipid metabolism in diabetic mice (DM). The increased myocardial lipid accumulation, oxidative stress, apoptosis, and cardiac remodeling and dysfunction induced in DM by low streptozotocin doses and high‐fat diets were significantly reversed by exendin‐4 and saxagliptin treatments for 8 weeks. We found that exendin‐4 inhibited abnormal activation of the (PPARα)‐CD36 pathway by stimulating protein kinase A (PKA) but suppressing the Rho‐associated protein kinase (ROCK) pathway in DM hearts, palmitic acid (PA)‐treated rat h9c2 cardiomyocytes (CMs), and isolated adult mouse CMs. Cardioprotection in DM mediated by exendin‐4 was abolished by combination therapy with the PPARα agonist wy‐14643 but mimicked by PPARα gene deficiency. Therefore, the PPARα pathway accounted for the effects of exendin‐4. This conclusion was confirmed in cardiac‐restricted overexpression of PPARα mediated by adeno‐associated virus serotype‐9 containing a cardiac troponin T promoter. Our results provide the first direct evidence that GLP‐1 protects cardiac function by inhibiting the ROCK/PPARα pathway, thereby ameliorating lipotoxicity in diabetic cardiomyopathy.
Guanfacine decreases symptoms of cannabis withdrawal in daily cannabis smokers
Authors: Haney Margaret , Cooper Ziva D. , Bedi Gillinder , Herrmann Evan , Comer Sandra D. , Reed Stephanie Collins , Foltin Richard W. , Levin Frances R. 
Published: April 2018

AbstractThe α2a‐adrenergic agonist, lofexidine, reduced cannabis withdrawal‐related sleep disruption in the laboratory, but side effects (e.g. fatigue, hypotension) limit its utility as a treatment for cannabis use disorder. This study tested the potential efficacy and tolerability of a daily bedtime administration of the FDA‐approved α2a‐adrenergic agonist, guanfacine, in a human laboratory model of cannabis use disorder. Daily, nontreatment‐seeking cannabis smokers (13M, 2F) completed a within‐subject study comprising two 9‐day inpatient study phases. Each phase tested the effects of daily placebo or immediate‐release guanfacine (2 mg) on cannabis intoxication (5.6 percent THC; 2 days), withdrawal (4 days of abstinence) and subsequent ‘relapse’ (3 days of cannabis self‐administration). Ratings of mood, sleep, cardiovascular effects, food intake, psychomotor performance and cannabis self‐administration were assessed. An outpatient phase preceded each inpatient phase for medication clearance or dose induction. Under placebo medication conditions, cannabis abstinence produced significant withdrawal, including irritability, sleep disruption and anorexia. Guanfacine reduced ratings of irritability and improved objective measures of sleep during cannabis withdrawal relative to placebo but did not reduce cannabis self‐administration. Guanfacine was well tolerated with little evidence of fatigue and only small decreases in blood pressure: no dose was held due to hypotension. Thus, a single daily administration of guanfacine at bedtime improved sleep and mood during cannabis withdrawal relative to placebo. This positive signal supports further studies varying the guanfacine dose, formulation or frequency of administration, or combining it with other medications to increase the likelihood of having an impact on cannabis use.
Election Timing, Electorate Composition, and Policy Outcomes: Evidence from School Districts
Authors: Kogan Vladimir , Lavertu Stéphane , Peskowitz Zachary 
Published: April 2018

AbstractThere is considerable debate about how election timing shapes who votes, election outcomes, and, ultimately, public policy. We examine these matters by combining information on more than 10,000 school tax referenda with detailed micro‐targeting data on voters participating in each election. The analysis confirms that timing influences voter composition in terms of partisanship, ideology, and the numerical strength of powerful interest groups. But, in contrast to prominent theories of election timing, these effects are modest in terms of their likely impact on election outcomes. Instead, timing has the most significant impact on voter age, with the elderly being the most overrepresented group in low‐turnout special elections. The electoral (and policy) implications of this effect vary between states, and we offer one explanation for this variation.