bluuebunny/crossref_metadata_2025_split huggingface dataset:
Mitochondrial complex I abnormalities underlie neurodegeneration and cognitive decline in Alzheimer’s disease
Authors: Terada Tatsuhiro , Therriault Joseph , Kang Min Su , Savard Melissa , Pascoal Tharick Ali , Lussier Firoza , Tissot Cecile , Wang Yi‐Ting , Benedet Andrea , Poltronetti Nina Margherita , Ottoy Julie , Arias Jaime Frenandez , Bezgin Gleb , Matsudaira Takashi , Bunai Tomoyasu , Obi Tomokazu , Tsukada Hideo , Ouchi Yasuomi , Rosa‐Neto Pedro 
Published: January 2022

AbstractBackground and purposeAbnormal mitochondrial metabolism has been described in the Alzheimer's disease (AD) brain. However, the relationship between AD pathophysiology and key mitochondrial processes remains elusive. The purpose of this study was to investigate whether mitochondrial complex I dysfunction is associated with amyloid aggregation or glucose metabolism and brain atrophy in patients with mild AD using positron emission tomography (PET).MethodsAmyloid‐ and tau‐positive symptomatic AD patients with clinical dementia rating 0.5 or 1 (N = 30; mean age ± standard deviation: 71.8 ± 7.6 years) underwent magnetic resonance imaging and PET scans with [18F]2‐tert‐butyl‐4‐chloro‐5–2H‐pyridazin‐3‐one (BCPP‐EF), [11C]Pittsburgh Compound‐B (PiB) and [18F]fluorodeoxyglucose (FDG) to assess brain atrophy, mitochondrial complex I dysfunction, amyloid deposition, and glucose metabolism, respectively. Local cortical associations among these biomarkers and gray matter volume were evaluated with voxel‐based regressions models.Results[18F]BCPP‐EF standardized uptake value ratio (SUVR) was positively correlated with [18F]FDG SUVR in the widespread brain area, while its associations with gray matter volume were restricted to the parahippocampal gyrus. Reductions in [18F]BCPP‐EF SUVR were associated with domain‐specific cognitive performance. We did not observe regional associations between mitochondrial dysfunction and amyloid burden.ConclusionsIn symptomatic cases, although mitochondrial complex I reduction is linked to a wide range of downstream neurodegenerative processes such as hypometabolism, atrophy, and cognitive decline, a link to amyloid was not observable. The data presented here support [18F]BCPP‐EF as an excellent imaging tool to investigate mitochondrial dysfunction in AD.
Employment and child support outcomes among noncustodial fathers: An evaluation of the Fathers Advancing Community Together program
Authors: Peterson Bryce E. , Cramer Lindsey , Thompson Paige S. 
Published: January 2022

AbstractPrior research underscores the importance of fathers’ involvement in their children’s lives. However, there is mixed evidence about the degree to which fatherhood programs improve economic stability and child support outcomes among noncustodial fathers. We attempted to address some of these gaps in the literature by evaluating the Fathers Advancing Community Together (FACT) program. FACT was implemented by Rubicon Programs, a community‐based nonprofit organization in the Bay Area, California known for providing services to help move people out of poverty. The program provided parents economic stability, responsible parenting, and healthy relationship workshops, as well as support services and intensive case management. We relied on data from the Department of Child Support Services to assess whether FACT increased the likelihood of employment, child support modifications, and child support payments among noncustodial fathers during a 6‐month post‐enrollment period. Using 3:1 coarsened exact matching procedures, the total sample resulted in 744 fathers (186 in the intervention group and 558 in the comparison group). Results from logistic regression models indicate that FACT participants were more likely to be employed and more likely to receive a child support modification during the post‐enrollment period than their comparison counterparts, though we found no significant relationship between FACT participation and whether fathers made a child support payment.
An insight into the pharmacological and analytical potential of Andrographolide
Authors: Agrawal Pallavi , Nair Maya S. 
Published: January 2022

AbstractAndrographis paniculata is an annual medicinal herb from the family Acanthaceae. Andrographolide is generally considered an essential bioactive component of plant A. paniculata. Since ancient times, it has been widely recognized for its therapeutic qualities and has attracted the scientific and medical communities' attention. This review summarizes the molecular, clinical, and in vitro research of compound andrographolide and its mechanism of action. Andrographolide, when combined with other enhancing agents, offers a wide variety of health benefits. The therapeutic potential of andrographolide has been exemplified and exhibited by directly regulating genes and indirectly interacting with small molecules and different enzymes. This review compiles and consolidates the pharmacological action of andrographolide and its analogs and deciphers the gaps that have hindered its use in medicinal research.
Sintering behavior of Cr2AlC MAX phase synthesized by Spark plasma sintering
Authors: Zakeri‐Shahroudi Fatemeh , Ghasemi Behrooz , Abdolahpour Hassan , Razavi Mansour 
Published: January 2022

AbstractIn the current study, the sintering and mechanical properties of the Cr2AlC MAX phase synthesized by Spark plasma sintering at 1000, 1100, and 1200°C were investigated. The X‐ray diffraction (XRD) patterns showed that the synthesis of the Cr2AlC MAX phase was associated with the presence of impurities such as Cr7C3 and Al2O3. On the basis of the FESEM images equipped with energy dispersive spectrometer, the MAX phases had been formed successfully and the length of these layers increased by enhancing the sintering temperature. The results of the density showed that by increasing the temperature, the density increases from 5.10 to 5.33 g/cm3 and finally decreases to 5.25 g/cm3. Vickers hardness method applied to determine the hardness of the samples showed that the hardness decreases from 8.52 to 8.07 GPa for the prepared samples.
Effect of ultrasonic treatment on enzyme activity and bioactives of strawberry puree
Authors: Tsikrika Konstantina , Chu Boon‐Seang , Bremner David H. , Lemos Adilia 
Published: January 2022

SummaryThe aim of this study was to evaluate the impact of ultrasound (US) at different frequencies (20, 370, and 583 kHz) and power levels (35 and 48 W) on the residual activity (RA) of peroxidase (POD) and polyphenol oxidase (PPO) in strawberry puree. Total anthocyanin content (TAC), total phenolic content (TPC), ferric ion reducing antioxidant power (FRAP) and trolox equivalent antioxidant capacity (TEAC) were also assessed. Results were compared with untreated, thermally treated at 40 °C (control) and pasteurized (90 °C) strawberry puree. POD and PPO RA were significantly (P < 0.05) reduced, whilst there was a significant (P < 0.05) increase in TAC (5%–19%) in all US‐treated samples in comparison with the untreated samples and the controls. US at 20 kHz (35 W) increased significantly (P < 0.05) TPC (9%) and FRAP (6%) in strawberry puree, whereas the effect of 583 kHz (48 W) on these parameters was insignificant (P > 0.05). Pasteurization inactivated POD and PPO, however, decreased dramatically TAC (14%), TPC (17%) and FRAP (9.5%) in strawberry puree. These findings suggest that US is a promising novel non‐thermal food technology that can be tailored to improve the quality of strawberry puree by inactivating enzymes responsible for food deterioration whilst maintaining the content of bioactive compounds.
Recent advances in plant‐based compounds for mitigation of mycotoxin contamination in food products: current status, challenges and perspectives
Authors: Jafarzadeh Shima , Abdolmaleki Khadije , Javanmardi Fardin , Hadidi Milad , Mousavi Khaneghah Amin 
Published: January 2022

SummaryThere are numerous strategies to control the growth of mycotoxigenic fungi and reduce mycotoxins in food, including physical, chemical and biological treatments. However, consumers prefer organic food and natural inhibitors because they are biodegradable and safe for human and animal health. This review summarises the current advances in plant‐based compounds to mitigate contamination of food products by mycotoxigenic fungi and their toxins. In addition, a clear understanding of the roles of plant‐based extracts in food products, their mechanisms of action and challenges and perspectives in mycotoxin degradation are presented. Essential oils and plant‐based extracts are complex mixtures of major and minor chemical compounds with antimicrobial and antioxidant properties. In general, the mechanisms of antifungal activity of plant‐based compounds are attributed to the reduction of the ergosterol content, disruption of cell membrane integrity, enhancing of membrane ion leakage and permeability, disruption to the organisation of mitochondrial structure, interference in enzymatic reactions of cell wall synthesis, disturbance of oxidative balance, inhibition of carbohydrate metabolism, suppression of mycotoxin biosynthetic genes and alterations in the molecular structure of mycotoxins.
Anthocyanin‐fortified konjac glucomannan/sodium alginate composite edible boba: characteristics of texture, microstructure, in vitro release behaviour and antioxidant capacity
Authors: Liu Sha , Xiao JianHui , Feng YaPing , Zhang MianLing , Li Ying , Tu Jin , Niu LiYa 
Published: January 2022

SummaryKonjac glucomannan/sodium alginate composite edible boba (KGM/SA‐boba) with good taste is very popular in China, and it is an outstanding carrier for health potential ingredients. In this work, KGM/SA‐boba were fortified with 0.25, 0.50, 0.75 and 1.00% purple sweet potato anthocyanin (PSPA), then characterised by the water distribution, texture, microstructure, in vitro release property of PSPA and antioxidant capacity. LF‐NMR analysis demonstrated that the free water of KGM/SA‐boba could transfer to tightly bound water with the addition of PSPA that made it with better water‐binding ability, higher springiness and lower hardness. And the results of SEM and rheology showed that PSPA could stabilise the microstructure of KGM/SA‐boba by forming more amorphous regions and hydrogen bonds proved by the results of DSC and FT‐IR. Furthermore, 50% of PSPA in PSPA‐fortified KGM/SA‐boba can be released at the first hour in a simulated gastrointestinal environment. And the scavenging capacity of DPPH and ABTS of the PSPA‐fortified KGM/SA‐boba after digestion was higher than that of PSPA alone. Generally, PSPA could improve the texture while KGM/SA‐boba in turn would make PSPA more stable in the gastrointestinal digestive system.
Effects of red‐wine grape pomace on the quality and sensory attributes of beef hamburger patty
Authors: Pereira Anisse , Lee Hong C. , Lammert Robert , Wolberg Cailyn , Ma Danyi , Immoos Chad , Casassa Federico , Kang Iksoon 
Published: January 2022

SummaryThis study was conducted to evaluate the effect of red‐wine grape pomaces on the quality and sensory attributes of beef hamburger patties. Both phenolic content and antioxidant activity were assessed using Syrah, Merlot and Cabernet Sauvignon pomaces. Following the assessment, hamburger patties were prepared with Merlot pomace at 0%, 2% and 4% for the patty quality and sensory attributes. Grape seeds possessed significantly higher phenolics and antioxidant activities over the seedless pomace (P < 0.05), whereas no significant difference was found for phenolics and antioxidant activities within the seeds and seedless pomaces. The patty pH decreased as the pomace was added for 2% and 4%. Colour values (L*, a* and b*) of patties lowered as the pomace was added. Allo‐Kramer shear force and hardness values increased while cooking yield decreased (P < 0.05) with the addition of pomace. No significant difference between control and Merlot patties was found for flavour, juiciness and colour, whereas lower sensory attributes were observed for texture, taste and overall acceptability. It is observed that the addition of fermented red‐wine grape pomace provides hamburger patties with health promoting factors such as antioxidant and other functional components, but it also provided darker, sourer and lower cooking yield.
Modulation of aroma compounds in yeast and lactic acid bacterium co‐fermented pork hydrolysates by thermal treatment and addition of aroma precursors (cysteine and xylose)
Authors: Li Xinzhi , Liu Shao‐Quan 
Published: January 2022

SummaryThe objective of this study was to evaluate the effectiveness of using enzymatic hydrolysis and microbial fermentation coupled with thermal treatment methods in valorising a type of industrially generated meat by‐product: pork trimmings, so as to produce a value‐added meat‐based flavouring. The pork trimmings were first hydrolysed using a protease (Flavourzyme) under optimised conditions and then fermented into liquid hydrolysates with mixed Lactobacillus fermentum and Pichia kluyveri; afterwards, xylose and cysteine were added to the fermented hydrolysates for heat treatment. A characteristic “savoury and roasted‐meat” aroma was produced due to the formation of potent sulphur‐containing volatile compounds such as 2‐furfurylthiol and methionol, though the browning intensity was inhibited due to the presence of cysteine. The thermal treatment did not significantly affect the fruity and sweet‐smelling ester volatiles such as isoamyl acetate and hexyl acetate that resulted from microbial fermentation. The decreases of amino acids and xylose might be due to their active participation in the Maillard reaction. The produced pork hydrolysates that imparted a unique aroma could be applied as a flavour enhancer or seasoning in the food industry.
Oxidative stability, shelf‐life and stir‐frying application of Torreya grandis seed oil
Authors: Huang Zicheng , Du Meijun , Qian Xueqin , Cui Haochi , Tong Pinzhang , Jin Hangbiao , Feng Yongcai , Zhang Jianfang , Wu Yuejun , Zhou Shengmin , Xu Lirong , Xie Liangliang , Jin Jun , Jin Qingzhe , Jiang Yuanrong , Wang Xingguo 
Published: January 2022

AbstractTorreya grandis seed oil, with a feature of Δ5‐sciadonic acid (SA, 20:3 Δ5, 11, 14 ω‐6), is an attractive woody oil as its potential health benefits in lowering blood and hepatic lipids and anti‐inflammatory properties. In the present study, its oxidative stabilities at both room temperature and heating conditions were investigated by analysing oxidation stability index (OSI), shelf‐life, changes of fatty acids, acid value and peroxide value during stir‐frying tests. Also, its effects on the sensory qualities of stir‐fried shredded potatoes were evaluated. The OSI of T. grandis seed oil was 2.97 h at 120 °C, which was 11.24% higher than that of the control soybean oil, contributing to a longer predicted shelf‐life of 135–195 d for T. grandis seed oil than 127–180 d for soybean oil. T. grandis seed oil also exhibited superior thermal stability compared to soybean oil. The feature fatty acid, SA, only lost 2.48–5.73% (decreasing from 14.14 to 13.33–13.79%) under the optimised stir‐frying conditions at 140–180 °C for 3–5 min. For the stir‐frying shredded potatoes, T. grandis seed oil made it more pleasing in colour, odour and palatability. Due to its desirable oxidative stability at room temperature and stir‐frying performance at high temperature, T. grandis seed oil is suitable for use as a domestic cooking oil.
Inhibitory effects of atmospheric dielectric barrier discharge plasma against Bacillus cereus and Staphylococcus aureus on Gwamegi (semi-dried Cololabis saira)
Authors: Kim Ji Yoon , Jeon Eun Bi , Song Min Gyu , Choi Eun Ha , Lim Jun Sup , Choi Jinsung , Park Shin Young 
Published: January 2022

Abstract

Aims
The current study was conducted to investigate the effects of atmospheric dielectric barrier discharge (DBD) plasma on the reduction of B. cereus and S. aureus, both potential hazardous bacteria on Gwamegi.

Methods and Results
DBD plasma devices (1.1 kV, 43 kHz, 5–60 min, N2: 1.5 lpm for 5, 10, 20, 30 and 60 min) were used to investigate the reduction effect. In the B. cereus by DBD plasma treatment, the 5–60 min indicated a reduction of 0.2–1.2 log CFU/g. The reductions of S. aureus at the same duration time of DBD plasma were 0.1–1.1 log CFU/g. The D-values for B. cereus and S. aureus were 49.0 (R2 = 0.98) and 61.0 (R2 = 0.94) min, respectively. The pH values for 0–30 min (6.00–6.01) were not significantly different, but significant differences at 60 min (6.09). There were no significant sensorial differences in colour (6.4–5.2) and flavour (6.2–5.3), but showing significant differences in appearance (6.6–5.2), texture (6.3–5.1) and overall acceptability (6.5–5.5).

Conclusions
This study indicates that the 60 min of DBD plasma treatment resulted in &gt;1 log CFU/g of B. cereus and S. aureus without concomitant adverse changes in pH and most sensory properties in semi-dried Gwamegi.

Significance and Impact of the Study
This novel DBD plasma technology can be applied in semi-dried food production and distribution processes to enhance dried fishery food hygiene and safety.
Perceptions of Resource Scarcity in Factor Markets: The Effect on Managerial Attention and Collaboration
Authors: Wiedmer Robert , Whipple Judith M. 
Published: January 2022

AbstractIn globalized factor markets, firms face threats of resource scarcity, which challenge purchasing managers in interpreting signals about complex and uncertain factor‐market conditions. When future resource supply is threatened, purchasing managers are affected not only by the expected scarcity but also by the uncertainty of the scarcity threat. We investigate how expected resource scarcity and scarcity uncertainty affect managerial attention to scarcity perceptions, which, in turn, impacts the likelihood to respond to the scarcity threat by collaborating with the major supplier. We collected data from 203 purchasing managers about their experience with a scarcity incident and developed new scales for assessing perceived scarcity. Our findings indicate that expected resource scarcity results in increased levels of managerial attention while scarcity uncertainty reduces managerial attention. Importantly, managerial attention mediates the effect of expected resource scarcity and scarcity uncertainty on purchasing managers’ propensity to collaborate. The results illustrate the contrary impact of expected resource scarcity and scarcity uncertainty on purchasing managers’ attention and highlight managerial attention as an important behavioral consideration to understand how purchasing managers mitigate environmental risk. Finally, we identify individual (responsibility, experience) and organizational (trust) factors that increase purchasing managers’ attention to scarcity threats and collaboration.
Berberine regulates mesangial cell proliferation and cell cycle to attenuate diabetic nephropathy through the PI3K/Akt/AS160/GLUT1 signalling pathway
Authors: Ni Wei‐Jian , Guan Xi‐Mei , Zeng Jing , Zhou Hong , Meng Xiao‐Ming , Tang Li‐Qin 
Published: January 2022

AbstractHigh glucose (HG) is one of the basic factors of diabetic nephropathy (DN), which leads to high morbidity and disability. During DN, the expression of glomerular glucose transporter 1 (GLUT1) increases, but the relationship between HG and GLUT1 is unclear. Glomerular mesangial cells (GMCs) have multiple roles in HG‐induced DN. Here, we report prominent glomerular dysfunction, especially GMC abnormalities, in DN mice, which is closely related to GLUT1 alteration. In vivo studies have shown that BBR can alleviate pathological changes and abnormal renal function indicators of DN mice. In vitro, BBR (30, 60 and 90 μmol/L) not only increased the proportion of G1 phase cells but also reduced the proportion of S phase cells under HG conditions at different times. BBR (60 μmol/L) significantly reduced the expression of PI3K‐p85, p‐Akt, p‐AS160, membrane‐bound GLUT1 and cyclin D1, but had almost no effect on total protein. Furthermore, BBR significantly declined the glucose uptake and retarded cyclin D1‐mediated GMC cell cycle arrest in the G1 phase. This study demonstrated that BBR can inhibit the development of DN, which may be due to BBR inhibiting the PI3K/Akt/AS160/GLUT1 signalling pathway to regulate HG‐induced abnormal GMC proliferation and the cell cycle, supporting BBR as a potential therapeutic drug for DN.
Nervous necrosis virus viability modulation by water salinity and temperature
Authors: Vázquez‐Salgado Lucia , Olveira Jose G. , Bandín Isabel 
Published: January 2022

AbstractNervous necrosis virus (NNV) is a hazardous aquatic pathogen, distributed worldwide and in a wide range of temperatures. Viral persistence in water has been demonstrated to be affected by different factors, such as temperature, UV, or biological load. In this study, we have investigated the viability of NNV strains in low‐ and high‐salinity seawater (LS and HS, respectively) both in laboratory and aquarium conditions, at different storage temperatures, and for comparative purposes, in culture medium. Our results showed the highest NNV viability in seawater at 15°C and as temperature increased, a drop in viral persistence was observed. Additionally, survival at 15 and 30°C was strongly affected by increasing salt content, while no differences were observed between LS and HS groups at 20 and 25°C. The results of the incubation under aquarium conditions indicated that the effect of UV light and oxygen exposure accelerate the inactivation of infective particles. According to previous studies, NNV persistence in cell culture medium was higher than in seawater, and as observed in the latter, increasing incubation temperatures led to a decrease in viral survival.
Drying of lotus rhizome slices: Influence of drying conditions on Fourier transform infrared spectroscopy, rheology, functional, and physicochemical characteristics of lotus rhizome powder
Authors: Showkat Qazi A. , Majid Darakshan , Rather Jahangir A. , Naqash Saadiya , Dar Basharat N. , Makroo Hilal A. 
Published: January 2022

AbstractFresh lotus rhizome has a limited harvesting duration and is prone to browning leading to fast decomposition. Lotus rhizome powder (LRP) can be an innovative substitute to unravel this difficulty, valorize the product and improve its export potential. Microwave blanched lotus rhizome (LR) slices revealed the logarithmic model as the best drying model of fresh LR slices. Water activity (Aw) portrayed strong dependence on drying time; color parameters, a* increased, while L* and b* decreased with slice thickness. Water and oil absorption capacity (WAC and OAC) of lotus rhizome powder (LRP) changed from 4.95 to 1.68 g/g and 2.99 to 0.52 g/g, respectively, with a sharp increase in OAC of samples dried at 80°C. Storage modulus (G′) was higher than loss modulus (G″). Samples of 3 mm thickness dried at 50, 60 and, 70°C had the lowest flow behavior index (n) of 0.2219. Fourier transform infrared spectra of LRP displayed regions of polyphenols with slight deviations for different drying temperatures. It was concluded that 3 mm thick slices dried at 60–80°C required lesser time and possessed better WAC, OAC, and color values.Practical ApplicationsRecently, vegetable powders have driven the attention of food process engineers due to their stability and wide nutritional gamut. Thus, it is attempted to develop and characterize the Lotus (Nelumbo nucifera Gaertn) rhizome powder which will not only make it readily available but will find its practical utilization as an ingredient in food formulations. Lotus rhizome powder is a unique blend of nutrients and bioactive components; therefore, it is important to understand its properties, drying behavior, and engineer the powder development with maximum functionality. Primarily, the lotus rhizome being a perishable vegetable, can be improved for shelf‐life stability and safety. Secondarily, the lotus rhizome powder can be incorporated as the functional ingredient, in flavoring, food, and pharmaceutical industry. Therefore, it is of prime significance to add value to this aquatic vegetable to make it an ideal food resource in the future.